hot Iron smooth it gently on the wrong side and set it out to Advantage Lace of Silver c. To cleanse this when it is tarnished first rub it over with burnt Whiting in Powder once or twice then by dusting it clear from the Whiting and having ready some Powder of burnt Alom run it over with that finely sifted two or three times and if the Silver upon the Lace be gilded it will restore its faded lustre and render it almost as fresh as at first and so you may recover the lustre of any tarnished Plate gilt or ungilt Ladies-Mantle is an excellent Wound-Herb being hot dry and astringent it stops Bleeding and Courses The Leaves the Tops and the Root are given in Potions for Wounds with success as also are the Powders the Plaisters and Ointments of it applied are very good on that account Rags dipped in the Decoction of it and applied to a Womans Breasts when they are lax makes 'em round and solid It agglutinates inward Wounds and Ruptures And the Decoction of it or the Powder of the dried Herb taken in the Decoction or in the distilled Water is excellent for curing Burstenness in Children Take of Ladies-Mantle Sanicle Golden-Rod Sengreen Bettony and Agrimony of each a handful Marsh-mallows Fern Flowers of Camomel St. John's-wort Mugwort the Buds of Briars Origanum and Tormentile Leaves and Roots of each a handful put them into three Bags and so boil them in the Faeces of Red-Wine and apply them one after another These are very astringent and successful in stopping the Flux Ladies-Smocks the Conserve Take this Herb and Brooklime of each two handfuls shred them small and bruise 'em and then boil them in a quart of fair VVater till the greatest part of the Liquid is consumed then wash them and put to them an equal quantity of Sugar and make them into a Conserve Take of it six ounces and the Species of the three sorts of Saunders and Diarrhodon Abbatis of each a dram and an half Ivory reduced to Powder one dram Salt of VVormwood and Tamaris of each a dram make of all these an Electuary with a convenient quantity of the Syrup of Coral and take to the quantity of a quarter of an ounce both morning and evening and it is an excellent Remedy for a hot Scurvy and for removing Scorbutick Humours c. Lamb This Metamorphosis may at first seem somewhat strange though we can assure you it has been much in esteem viz. to make Lamb of a Pig in this manner Take a fat Pig scald him and cut off the Head slit him and truss him up like a Lamb then being slit through the middle and flea'd boil him a little while then being draw'd with Parsley as you do Lamb roast it and dridge it and serve it up with Pepper Butter and Sugar and it will not be easily discern'd from Lamb. Lamb-stones Fry'd Having parboil'd the Stones put Butter into a Pan mince the Stones small and put them into it then strain them with some Cream Pepper and Cinamon made small grate in some Parmisan or Holland-Cheese or old Cheshire-Cheese and being strained put them into the Pan again and then being well fry'd serve them up with Sugar and rose-Rose-water And in this manner without any variation you stones Lamb-stone-Pye Take six young Pidgeons as many Chickens truss them and bake them with six Ox-Palates well boil'd and blanched and cut into little pieces take six Lamb-stones and as many Sweetbreads of Veal cut in halves and parboil'd twenty Cocks-combs boiled and blanched the Boâ—toms of four Artichoaks boiled a quart of Stewing-Oysters parboil'd the Marrow of four Bones season'd with Nutmeg Pepper Mace and Salt fill the Pye with the Ingredients and mingle some Pistaches among them grate in the Yolks of Eggs hard boiled and covering all with a thin leaf of Butter close it up and put it into a little fair Water at the hole in the Lid being baked drain out the Butter and liquor it with Gravy and Butter beaten up with Lemon-pulp or you may bake it in a Dish cover'd with a Bisket-Lid Lamb to Souce Bone your Side of Lamb first soak it well in Water and Salt wipe it dry season it with Nutmeg Ginger and Sweet-Herbs shred small Coriander-seeds Lemon-peel and Salt lay broad slices of Lard over the Seasoning then roul it up into a Collar and bind it up in a linnen Cloth boil it in Salt and Water taking off the Scum put in sliced Ginger Nutmeg and Fennel with Parsley-roots and when it is almost boiled up put in a quart of White-wine and being boiled take it off and put in slices of Lemon the Peel of two Lemons and twelve Bay-leaves and keep it close in a convenient Vessel for your use In this manner you may souce a Breast of Veal Kid Fawn or Venison Lamb-like Venison To order this that few shall discover it Take Lamb bone it and dip it in the Blood of a Pig or any other wholsom Blood parboil it in Small-beer and Vinegar three parts of the first to one of the latter let it stand all night then put in some Turnsole and bake it with Claret Butter Pepper Cloves Mace and some sprigs of Rosemary and it will afford you an excellent Dish Lameness in the Limbs This is many times occasion'd by sudden Colds or Humours setling in particular Parts To cure or remove it Take of Oil of Spike and Earth-worms of each an ounce mix them well together and bath the afflicted part as hot as may be well endured Lampreys to Bake Draw and split your Lampreys take out the Strings in the Back flea them and truss them round then having parboil'd them let 'em be season'd with Pepper Nutmeg and Salt place a laying of Butter at the bottom of the Pye lay on the Lampreys with some sliced Onions a few whole Cloves and covering it with Butter close it up wash over the Lid with the Yolks of Eggs and Beer or saffron-Saffron-water and when it is baked fill up the Pye with clarify'd Butter beat up with a little Red Wine The Italians bake 'em in this manner viz. The Skin being taken off season it with Nutmeg Pepper Salt Cinamon and Ginger fill the Pye either with whole Lampreys or those that are cut in convenient pieces with the addition of Raisins Currans Prunes dried Cherries and Dates and covering it over with Butter close it up and being baked liquor it with strained Almonds Grapes Raisins Verjuice Sugar and Sweet-Herbs small chop'd and boiled all together then serve it up with Juice of Oranges White-wine Cinamon and the Blood of the Lampreys Ice it and serve it up pretty hot or you may keep it cold but not very long Lampreys in Patty-pans Baked Roast your Lampreys very tender basting it with Butter and being roasted or cold put it into the Pans with Plain or Puff-Paste being first butter'd underneath then season it with Pepper Nutmeg Ginger and Salt Sweet-Herbs shred Bisket-bread grated
which will likewise add much to the flavour in the Tast Perfumes of Flowers Extract through a Retort after the manner of Aqua-fortis the Spirit of Salt-petre or common Salt and keep it close stopped in a Bottle then take what quantity of Violets Roses or other Flowers you will and put into an Alembick with an ounce of the Spirit of the said Salt a pint of spring-Spring-water and so proportionably till the Alembick be full and let them infuse twenty four Hours till you see the Water well coloured which pour out by inclination into another Glass and it will carry with it the colour and smell of the Flowers infused though it leaves the Flowers fresh as if they had been newly gathered Perfumed Powder Take Florence-Orris a pound dried Roses a pound Benjamin two ounces Storax one ounce Cloves two drams yellow Saunders an ounce and a half Cloves two drams a little Citron-peel beat all to fine Powder in a Mortar put to this twenty pound of Starch or Rice ground mix it well and finely fifting it keep it very dry for use and it will prove an excellent perfuming Powder Perfumed Wash-Balls Take what quantity of Musk you please dissolve them in sweet compounded Water then take about the quantity of one Wash-ball of the Composition and mix it together in a Mortar then mix and incorporate them with your Past and making them up into Balls they will all of them retain a curious perfumed Scent Perfum'd-Water Take Calamint Storax Benjamin Cloves and Mastick beat them well together and put them into Aquavitae or the Spirit of Wine in a glass Viol and when the Liquid is changed to a red colour infuse in it a grain of Musk strain it and keep it for use Pericarpium for Agues This especially for the Tertian-Ague has been often tried with good Success viz. Take a handful of Rue newly gathered half a handful of Sage a spoonful of Bay-salt and a spoonful of good Vinegar beat all these well together into an uniform Mass which must be divided into two parts and make thereof two Wrist-plaisters to be applied at the usual time before the coming of the Fit and to be renewed as occasion requires till they grow dry and troublesom Phthisick a Remedy Bruise a handful of Bettony-leaves put to them half a pound of Honey half an ounce of Licorice-powder and Pine-Apple-kernels that have been boiled in White-wine bruised small make these into an Electuary and let the Party take about a quarter of an ounce at a time Some for this have only eaten the Lungs and Heart of a wild Goose boiled with Hyssop and have found great ease by it yet I cannot but recommend the former to be the more effectual in the Cure Pickled Artichoaks Take the best Bottoms of Artichoaks parboil them and when they are cold and well drained dry them in a Cloath to take away as much of the remaining moisture as can be then putting the Bottoms without the Choak and but a few Leaves remaining on into an earthen Pot boil some fair Water scum it till no more will rise and mix with it so much Salt that it will bear an Egg put these to the Bottoms then melt sweet Butter pour it on this Water and it will by spreading make a Coat to keep the Air out then tye it over with Paper or Leather and they will keep all the Year so that having occasion to boil them for serving up at Table lay them in Water six Hours to take out the Brine then boil them Pickled Oisters Take about a quart of the largest Stewing Oisters with the Liquor that comes from them wash them clean and wipe them put to them a pint of fair Water half a pint of Whitewine-Vinegar and half an ounce of whole Pepper a handful of Salt and a quarter of an ounce of large Mace put Liquor and all together into an earthen Pot over a soft Fire let them simper but not boil about a quarter of an hour then take them up and put them into a little fair Water and Vinegar till they are cold and then put them into the Pickle they were boiled with and Pot 'em up close for your use Pig to Dress To do this the French way which is highly approved The Pig being scalded and drawn spit it and lay it to the Fire and when it is thoroughly hot take off the Skin cut it off the Spit and divide it into twelve pieces then take Whitewine and strong Broth and stew it therein with an Onion of two minced very small as also some stript Thyme Pepper grated Nutmeg and two or three Anchoveys some elder Vinegar Butter and Gravy beat up well together dish it up with the Liquor it was stewed in lay slices of French Bread under it garnished with Oranges and Lemons under and upon it Pig to Dress another way Scald draw and wash it clean put a Crust of Bread and some Sage in the Belly prick it up and spit it roast it and bast it with Butter then salt it and being roasted fine and crisp make Sauce with chopt Sage Currans a little grated Nutmeg boil'd up in fair Water and Vinegar then add a little grated Bread the Brains some Barberries and Sugar give these a warm or two with good stirring and adding a little beaten Butter divide the Pig 's Body and Head take off the Ears place them on the Shoulders and so serve it up Or this way Mince some sweet Herbs as Sage and Pennyroyal rowl them up on Balls with some Butter and prick them in the Pig 's Belly roast him and being roasted make Sawce with some Butter Vinegar the Brains and some Barberries and serve it up Or Flea it only the Head and truss the Head looking over its Back fill the Belly with a Pudding made of grated Bread Nutmeg a little minced Suet and two or three Yolks of raw Eggs a little Salt and Cream roast it and prick it up bast it with Yolks of Eggs being roasted squeeze a Lemon over it and dridge it with grated Bread Pepper Nutmeg Salt and Ginger then make a Sauce with the Yolks of hard Eggs minced Vinegar Butter and the Gravy and serve it on this Sauce Pig to Souce Scald a young Pig and boil it in fair Water and Whitewine a quart of the latter to a gallon of the former put to it a dozen Bay-leaves Ginger sliced and Nutmegs quartered and half an ounce of whole Cloves let it be boiled tender then take it out and lay it a cooling which done put the Liquor it was boiled in into a Tray or Pan and put it in so that it may lie covered adding only a little Salt and White-wine-Vinegar and in this manner it will keep a long time Pig-Pie Court fashion Take off the Skin of a young Pig and cut it into quarters season it with Pepper Ginger and Salt finely beat and mixed lay it in a Coffin of Past made in the fashion of a Pig
Birch-Tree-Leaves These are hot and dry cleansing and resolving opening and bitter for which Cause they are much available in Dropsies in the Cure of the Itch and taking away Scurf and Deformities from the Skin and the decoction of them in Water or White-wine is very good to wash old Sores or Breakings-out in any Part of the Body Birds-foot This is of a drying quality and therefore used successfully in Drinks or Potions to be given for Wounds as also to be applied outwardly It also helpeth the Rupture being taken inwardly Bisket To make Bisket the best way Take half a peck of Flower four Eggs half a pint of Yest an ounce and a half of Anniseeds make these into a Loaf with sweet Cream and cold Water fashion it somewhat long and when it is baked and a Day or two old cut it into thin slices like Toasts and strew them over with powdered Sugar dry it in a warm Stove or Oven and sugar it again when dry and so do three or four times and so put them up for use Bistort the greater This is cooling and drying the Root is harsh and astringent being mostly used to stay Vomitings and to prevent Abortion c. The Powder of the Root mixed with Conserve of Roses prevents spitting of Blood as also the Bloody-Flux It stops the immoderate Courses and the Powder sprinkled on fresh Wounds stays Bleeding Take of the Roots of Bistort and Tormentil of each an ounce of the Leaves of Burnet Wood-sorrel and Meadowsweet of each a handful burnt Harts-horn two drams Ivory the like quantity boil them in three pints of Spring-water to the Consumption of a third part then add three ounces of red Roses strain the liquid part and take six Spoonfuls a Day if you see convenient Bistort-Water It is excellent in making the white Potion for a Gonorrhea and the Whites in Women The fresh Root made into a Cataplasm eases the Pain in the Gout The Herb is cold dry and astringent stays Fluxes in the Bowels also Vomiting and brings a disordered Body into a good Temper and Habit. Biting by a Snake Adder or Mad Dog Take a handful or more of Hazle-Nuts Rue about a quarter of a handful a Clove of Garlick stamp these with a quarter of a handful of Ash-leaves or Ash-keys squeeze out the Juice and put a little Venice-Treacle to it and drink it very warm in Beer Ale or Wine Black-Pudding To make this the best and far exceeding the common way Boil the Umbles of a Hog tender take some of the Lights with the Heart and all the Flesh about them taking out the Sinews and mincing the rest very small do the like by the Liver add grated Nutmeg four or five Yolks of Eggs a pint of sweet Cream a quarter of a pint of Canary Sugar Cloves Mace and Cinamon finely powdered a few Carraway-seeds and a little Rose-water a pretty quantity of Hogs-fat and some Salt roul it up about two Hours before you put it into the Guts and then put it into them after you have rinsed them in rose-Rose-water Blamanger to make Take a Capon either boiled or roasted and mince it small then blanch a pound of Almonds and beat them finely till they become a Past beat the minced Capon among it with some Rose-water mingle it with Cream and ten Whites of Eggs and grated Manchet then strain all the foresaid things with Salt Sugar and a little Musk boil them in a clean Pan or broad Skillet to the thickness of Pap stir it continually in the boiling and being boiled strain it again and serve it according to what form or fashion you please To make your Past into quaint devices Take a quart of fine Flower a quarter of a pound of Butter and the Yolks of four Eggs boil your Butter in fair Water and put the Yolks of eight Eggs on one side of your Dish and make up your Past quick and stiff but not too dry Blamanger another way Take half a pound of fine searsed Rice-flower put to it a quart of Morning-Milk set a broad Skillet and strain them into it set it on a gentle Fire and stir it with a slice and when it is a little thick take it from the Fire and put in a quarter of a pint of Rose-water set it to the Fire again and stir it well and in stirring beat it to the sides of the Skillet and when it becomes as thick as Pap take it off and put it into a fair Dish and when it is cold lay three slices in a Dish and scrape on Sugar Blisters to draw To do this without the help of Cantharides Take Crows-foot a handful put to it about a spoonful of Mustard beat them very well together to the consistence of a Poultis put this to the thickness of a Man's little Finger in a Box-cover cut shallow and about the breadth of the Palm of ones Hand and cut a hole of the wideness of the Box in a Plaister of Diapalma or the like to make it stick and this apply to the Part and let it lye on twelve or fourteen Hours because it works as well more slowly than Cantharides as more safely and innocently Blisters Another Take Cantharides reduced to Powder and upon half an ounce of this put two or three ounces of Spirit of Wine let them continue together four or five Days that the Spirit may gain a good Tincture then filter it and dip into it a Linnen Rag six or seven times double and of the figure and largeness that you desire This Cloath being thoroughly wet and covered with a Melilot-Plaister or a Plaister of Diachylum to keep it sticking on apply it to the Part and at the end of five or six Hours you may take it off Blites This Herb eaten as a boiled Sallad loosens the Belly cools Heats of the Stomach and Bowels The Juice which may be taken to four ounces provokes gentle Vomits A Syrup made of the Juice is very cooling and allays the Heat of the Blood also of the Liver and Spleen abates the Heat of violent burning Fevers and a Saline or salt Tincture of it opens Obstructions cools the Reins and Bladder provoking Urine Blood extravasated Grate or rasp the Roots of well grown Burdocks into a fine Powder spread it on a Linnen-Cloath bind it quite round the affected Part and renew it twice a Day Blood-spitting Take Comfry-Roots six ounces Leaves of Plantain two handfuls beat them well together in a stone Mortar then press out the Juice which strain through a Linnen-Cloth let it settle then boil it up to a Syrup and clarifie it with the White of an Egg. Take a spoonful of this Syrup several times a Day and at any time in the Night Blood-spitting Another Take Leaves of Colts-foot half a Handful shred it very small then fry it with a little Bacon then put to it the Yolk of an Egg and stir it in the Morning fasting Continue this for some time Blood to stanch Take
take off the Skin and mingle the Pulp and Grease together then spread it thick on a Linnen-Cloath and apply it to the Place grieved very warm and cover it over with a piece of a Bladder or the Skin of Suet and by often renewing it the Party will find it a Remedy Breast cold for a Cold in the Breast Take half a Sheet of brown Paper of as even a mixture as can be had anoint it over as even as may be with the Tallow of Candles that have been made a long time do this before a Fire so that the Paper may be thoroughly penetrated then grate over it as much Nutmeg as will cover it clap it warm to the Pit of the Stomach that it may reach a good way above and below it Breast sore This comes many times though want of Milk and frequently after Child-birth To remedy this Take of Barrows-grease half a pound yellow Bees wax an ounce Burgundy-Pitch five ounces Venice-Turpentine one ounce put these into a Skillet with a quarter of a pint of fair Water and let them simper over a gentle Fire scuming off the bubling Froth and pour it into an earthen Pan to cool when it is cold take it out of the Pan and scrape off the Dregs or Dross at the bottom melt it again and refine it over the Fire and so making it into Plaisters or Cere-cloaths apply it to the Place grieved Breasts of Women Womens Breasts especially after their Lying-in contract a hardness and are sore occasioned by gross Humours fixing there To remedy this Take two Turnips boil them in Spring-water till they are very tender then press out the Water and mash them in a wooden Dish or Mortar scrape on them an ounce of Bole-Armoniack and make them into a Poultis with fresh Butter and being layed to the Breasts very warm on a hot Linnen-Cloath they will take away the Pain Breath shortness thereof to help Take a quarter of a pound of blue Figs an ounce of Licorice Caraways and Anniseeds of each half an ounce boil them in two quarts of Ale till a pint be consumed and then sweeten it with Sugar-Candy Drink half a pint Morning and Evening Breath to sweeten Take the dried Flowers and tops of Rosemary Sugar-Candy Cloves and Mace of each two drams Cinamon one dram dry these and beat them into fine Powder About a dram of this at a time in a new-lay'd Egg suckt up fasting Morning and Night clears the Lungs from offensive Matter and sweetens the Breath Brook-lime is excellent in the Scurvy it powerfully expels the Stone in the Bladder and Kidneys it provokes the Courses For the Scurvy Take the Juice of Brooklime Water-Cresses and Scurvy-grass of each half a pint the Juice of Oranges four ounces fine Sugar two pound make a Syrup of it and take a spoonful of it in your ordinary Drink Broken-Belly or Burstenness Take Cranes-Bill usually called Columbinum reduce the Roots and Leaves to a fine Powder take about half a spoonful of this Night and Morning forabout three Weeks together washing it down with a spoonful or two of Red Wine or Claret Broom The Root of this is an excellent Opener being one of the five opening Roots and is principally made use of for Obstructions of the Liver the Urine and the Courses The Syrup of the five opening Roots is thus Take the Roots of Fenel Butchers-Broom Asparagus Parsley and Smallage of each two ounces spring-Spring-water three quarts digest 'em hot and boil them in Balneo Broom-Rape The Herb or Roots of this are to be had Candied and are very good in the Diseases of the Spleen and Melancholy Broth very excellent Parboil two young Cocks the Legs and Wings being cut off scum the Water you boil them in very clean then take them out and wash them in cold Water and with a pint of Rhenish-Wine and two quarts of strong Broth put them into a Pipkin or convenient Vessel add two ounces of China-Root and an ounce and a half of Harts-horn with an ounce of Cloves Mace Pepper and Ginger mixed together season it with a little Salt and cover the Pipkin close and set it in a Pot of boiling Water so that the Water get not into it let it boil for six Hours then pour out the Broth squeeze into it the Juice of Lemons and serve it This is excellent to strengthen or restore decayed Bodies after Sickness and for such as are Consumptive Bruise To remedy the Pain of a Bruise or Swelling Take a pint of fair Water boil in it a handful of Salt and half a handful of Ash-leaves or Ash-bark bruise then the Bark or Leaves and straining out the Liquid part dip Linnen-Rags in it and apply them to the Place grieved Bruise in the Head Take Rosin and a little Red-Deer's Suet Camphire and White-wine set them over a moderate Fire till it boil then strain it and beat it till it comes to an Ointment over a somewhat gentler Fire and anoint the Place grieved with it as hot as you can and chafe it in Bruise with great Swelling Take Hemp Tow or Flax moisten it with Brandy and spread it over with Honey then sprinkle Brandy again upon the Honey and bathing the swelled Part withsome Brandy very warm lay on the other and it will not only sink the Swelling but give ease to the bruised Part by dispersing the gathering Humours Bucks-Horn This is a small Plant or Herb growing in barren and sandy Grounds and comes up with some of its Leaves jagged or sprouting out at the sides like the Horns of a Buck from which Allusion I suppose it takes its Name This is a kind of Plantane different from some others and has a quality of binding and drying The Decoction in Wine drank and the bruised Leaves outwardly applied ease the Pains and remedy the Bitings of most venemous Creatures and the Juice helpeth those that are troubled with the Stone or Gravel in the Kidneys Bladder or Reins and stops Bleeding Bugle its Virtues Either inward or outward it is a good vulnerary Herb it is used in the Yellow-Jaundice and Obstructions in the Liver Reins and Bladder Bugloss Take the Juice of Bugloss clarified three pound white Sugar two pound boil them up to a Syrup This Syrup chears the Heart prevents swooning Fits and expels Melancholy Bullock's-Cheek the Italian way Break the Bones so that the flesh be as little mangled with them as may be wash it very clean in shifted Waters and let it steep three or four hours then boil it in fair Water with some Bolonia-Sausage and a piece of interlarded Bacon and when they are tender boil'd dish them up and garnish them with Flowers and Greens and serve them up with Mustard and Sugar in Saucers Bullock's-Cheek to Stew Having cleaned well soaked and ordered them by taking out the Bones after you have half-roasted the Meat by an indifferent quick fire save the Gravy and put them into a Pipkin with some more Gravy
boil it gently in a Pipkin and take off the Scum or Curds letting it boil only a warm or two then strain it Iuice of Garden or Field-Sorrel This made into a Syrup or the Juice sweetned with Sugar is very cooling and astringent it allays the Heat of the Liver and Stomach stays Fluxes and inward Bleedings It is good to expel the afflicting hot Vapours infesting the Brain in Fevers and to hinder the Lightness in the Head Eaten in Sallads it cools the Blood and thins it Applied Poultis-wise it asswages hot Swellings or any external Inflammation takes off the Redness and Heat of the Face or any Part of the Body being washed with the distilled Water of it and that of Scabious Iuice of Hypocistis This Juice proceeds from a Plant growing like Mifleto It thickens and binds strongly and is used chiefly to stop all Fluxes of the Belly Womb and Stomach It stays Vomiting and Spitting of Blood by reason of internal Bruises An aqueous or vinous Tincture of it is used to stop the Gonorrhoea and Whites in Women A Lohoch made of it with red Wine and adding a third part of Honey that it may be inspissated to a thickness is given for the Cure of Ulcers in the Lungs Stomach or Bowels Iuice of Licorice Of Licorice there are two kinds viz. the Spanish and the English though much of the same Virtues The Spanish Juice is made by boiling the Juice to a thickness or inspissating it by Evaporation and then making it up into Rolls or Cakes which they wrap up in Bay-leaves and that which is best good breaks free and is clear and shining like Jet The English Juice is made into round Balls and is generally a Composition made of the Juice and the Pulp of Prunes and so inspissated to a Body It is one of the greatest Pectorals good against Coughs Colds Hoarsness Wheesing ' Difficulty of Breathing Shortness of Breath stuffing of the Lungs Breast and Stomach also for Ulcers in the Kidneys sharpness of Urine and the Corrosion of the Bladder It helps Expectoration lenifies roughness loosens the Bellies of Children and takes away the Gripings and other Pains It helps to overcome and remove the Effects many times left behind of strong and sharp Purgers To make an aqueous Tincture of Licorice take this Rule Take Spanish Juice very thin sliced or bruised to pieces in a Mortar one ounce fair Water three quarts Salt of Tartar three drams mix and put all these into a glass Body digested over a very gentle Heat twenty four Hours and a pure Tincture will arise into the Water leaving all the Faeces or earthy substance behind in the same form or shape it was put in Beware you shake it not but decant the pure clear Liquor for use and cast away the Faeces It wonderfully sweetens the Blood and is excellent in the Scurvy and French-Pox Iuice of Licorice white Take clean Powder of Licorice-roots and Orris of each six scruples Wheat-flower two ounces Sugar finely beaten one pound Eastern Musk and Ambergrease of each three grains incorporate these together with a mucilage of Gum-Tragacanth extracted in Rose-water mixing and beating them together in a solid Paste make them up into Tablets or Rolls and dry them in the Sun or before a gentle Fire on fine Paper The Juice of white Licorice is more pleasing than the black very acceptable to the Tast and Smell and dissolved in Mint or rose-Rose-water with a little Syrup of Gilliflowers is good against Coughs Colds Phthisicks Asthmas and most pectoral Diseases Iuice of Nettles It stays Bleeding mixed with white Sugar and snuffed up the Nose A quarter of a pint of the Juice of the Tops of young Nettles drank at a time stops internal bleeding It is also good made into a Syrup with Sugar against the Diseases of the Lungs as Colds Coughs Asthmas Peripenumony Pleurisies Stitches in the Side Heat Pain and Stoppage of Urin whether proceeding from Sand Gravel or other mucilaginous Matter Iuice of Pomgranet This is cooling and Cordial chearing the Heart and refreshing the Spirits It resists Poison and the Infection of the Plague and all other pestilential and contagious Distempers It cools and that which is most acid is grateful to the Stomach It is given in cholerick Fevers the Pica in Women with Child Gonorrhoea's and cures the sore Mouth The Wine like Juice that is between sower and sweet is Cordial and Cephalick good against the Megrims Vapours fainting and swooning Fits the sweet Juice is good against old Coughs Of the acid or sharp Juice is made first Syrup with a sufficient quantity of Sugar to make it into a convenient thickness secondly Lohochs with Honey and the distilled Spirit of the Wine of Pomgranets is an excellent Cordial mixed with cooling Waters in all hot Diseases Iuice of Wood-Sorrel Take four pints of the Juice of Wood-sorrel purifie it and pour it into a glass Cucurbit cover it with its Alembick slightly luted place it in Balneo Mariae and distil about half the moisture with a moderate Fire then take away the Cucurbit and let it cool this being done pour out the acid Juice that remains by inclination and pass it through a brown Paper to separate the Dregs gathered in distillation then weigh out a quart of the clarified Juice and in it dissolve four pound of fine Sugar and give it a little time to wamble over the fire Take it off and scum it when it is come to the thickness of a Syrup you may likewise clarifie the fine powder'd Sugar with the White of an Egg and fair Water and boil it to the strong consistency of a solid Electuary and afterward incorporate the Juice of the Wood-sorrel prepared as is directed This Syrup is very cooling and is useful to quench Thirst in hot Diseases also the Heat of the Liver and Stomach It is very much commended in Burning Fevers and in Malignant and Epidemick Distempers It comforteth and strengtheneth the Heart and allays the Inflammation of the Mouth and Tongue likewise that of the Palate and Throat the distilled Water of the Juice may be very properly mixed with the Syrup or you may drink the Water alone The quantity to be taken is from half an ounce to an ounce and may be taken in the Morning fasting and at Night when you go to rest or at any time of the day as necessity requires Iujubs a Syrup Take six Jujubs Barley pick'd Licorice and Maiden-hair of each an ounce fresh Violets a handful Seeds of Mallows Quinces White Poppey Melons and Lettice of each three drams put the Barley into a glazed earthen Pot with six pints of Water and let it boil over a gentle fire for half an hour then put in the Jujubs sliced and let them boil a quarter of an hour then add the Licorice scraped and bruised the Maiden-hair cut and the Seeds bruised let them boil a while and then add the fresh Violets thrusting them down into the Decoction at
your Coffin put in a spoonful or two of Canary and the like quantity of Rose-water into every Pye To make the Crust stand fine and eat short sprinkle the Flower as much as there is occasion with cold Water and work the Past with pieces of unmelted Butter and being brought into a form and thinness the Crust when baked will far out-doe that made with hot Water and melted Butter as the usual way is You may strew over the Tops a little ambered Sugar and grind two or three grains of Ambergrease and half a grain of Musk the which quantity will serve five or six Pyes But instead of Neats-tongues if you please Veal Beef or Calve's Chaldrons will do very well Minced-Pyes to Season To do this Take the Meat you design to make them on minced finely when parboiled let it lye pressed all Night then put two pound of Beef-suet minced small to every pound of Meat mix them very well together and take half art ounce of Cloves and Mace beaten half an ounce of Nutmegs the like weight of Cinnamon and a little Salt half an ounce of Carraway-seeds five Pippins minced small without the Core a Lemon-peel scraped and a quarter of a pint of rose-Rose-water a pound of Dates half a pound of Sugar a pound of Raisins of the Sun two pound of Currans mix them well together and put them to every pound of Meat and Suet. Mineral-Crystal To make this pure Dissolve it when pretty well reduc'd to a smalness before in damask Rose-water evaporate it and then filter it warm through a brown Paper on which Rose-leaves are strewed moistned with a little Spirit of Sulphur with a few grains of Musk and Ambergrease and so let it crystalize and it will become a delicate mineral Crystal pleasant in colour and smell being endued with all the Virtues of exalted and pure Nitre If is a true Anodyn and an excellent allayer of Thirst extinguishing the preternatural Heat of all manner of Fevers It is a peculiar and special Antidote against the Plague and all manner of pestilential Infections It removes Stoppages of the urinary Parts and provokes Urin gives ease in the Quinsie in hot sharp and scalding Urin and Gonorrhoea and for these purposes it is best to take a dram of it in Wine sweetned with Sugar Mint This is meant of that sort of Garden Mint called Spear-Mint Its Virtues are very many viz. Beat it and lay it to the Stomach that is weak and wants digestion and it comforts and fortifies it It is a soveraign Herb to restore the Smelling and Feeling to those wherein they are much decayed for the first being often held to the Nose and for the other the Decoction of it very strong applied to the numbed part The Leaves dried and powdered given to young Children kill and bring away Worms The Juice drank with Vinegar stenches Blood and with the Juice of sower Pomegrante restraineth Vomiting Hicups and Colick-Passions This Mint with Rose-water and grated Nutmeg laid on the Forehead asswageth the Head-ach and laid on the tender Dugs full of Milk it easeth the Pain of them Applied with Salt it is good for the Biting of Mad Dogs And the Juice of it mixed with Honey dissolved in Water being dropt into the Ears easeth the Pain of them The whole Herb distilled In a glass Alembick in a Bath of hot Water or otherways four ounces being drank stayeth Bleeding at the Nose Those that affect much Milk to prevent the curdling of it in their Stomachs would do well to chew Mint in their Mouths and swallow the Juice after it If Cheese be sprinkled with the Juice or Decoction of it it will keep from Corruption or Rottenness Mint-Syrup Take about a pint of the Juice of Quinces when they are almost ripe the Juice of Pomgranets half as much dried Mint six ounces red Roses two ounces steep them in the Juices twenty four Hours then boil it half away and strain out the rest and with fine Sugar make it into a Syrup and if it be too thick add a little Mint-water Mint-Water Take Baum Penyroyal and Mint of each a handful Canary-Lees a gallon and after the Infusion of twenty four Hours put them into a Still of Pewter and keep a quick Fire under it cover the Still with wet Cloaths and put into the receiver as much fine Sugar as will conveniently sweeten it and then distil it over again This is excellent in Fevers or any hot pestilential Diseases It comforts the Heart and strengthens the Memory and given with Syrup of Licorice is good for Obstructions of the Lungs and Difficulty of Breathing Mirabilis To make this Water so wonderfully commended by the Learned Sit Kenelm Digby Take Galingal Cardamums Cubebs Mellilot-flowers Mace Cloves Ginger and Cinnamon of each a dram bruise them small and infuse them in a pint of Celandine-Juice and as much Spear-mint-water half a pint of the Juice of Baum and one pound of the Flowers of Couslips Rosemary Borrage Bugloss and Marigolds of each two drams three pints of the best Canary a pint of strong Angelica-water red Rose-water half a pint bruise the Flowers and Spices and infuse them in the Waters Juices and Wine for twenty four Hours then distil them in a glass Still This Water is excellent against fainting Fits comforts the Heart is good in Consumptions the Spleen and Melancholy it keeps the Countenance fresh and young and very much helps the decay of the Memory Taken fasting it creates a good Appetite is excellent in internal Bruises and indeed a better Cordial for any pectoral Distempers or Defects cannot be founnd Miscarriage In this it is proper that young Women should not be ignorant of the Symptoms or Signs threatning or fore-running Miscarriage and some of them are these Sudden Pains in the Back or Belly the Breasts often filling and falling upon which let her apply this following Cerecloath to the Reins of the Back or Breast Take the Roots of Bistwort and Coriander-seed of each two drams unripened Galls Saunders and Hypocistides of each a dram Labdanum and Mastick of each half an ounce Frankincense and Bdellium of each two drams reduce those that can be so served into a Powder and with Oil of Mastick Turpentine and Bees-wax make two or three Cerecloaths and apply them sometimes to the Loins at other times to the Sides and the Region of the Womb under the Navel the Party for a considerable time altogether avoiding any violent motion both of Body and agitation of Mind as Excess of Joy Anger Melancholy c. relating to the latter also violent Sneezings Coughs Strainings or Affrights Miscarriage to Prevent Take Coriander-seed two drams the Root of Bistwort Shavings of Ivory and red Coral prepared of each a dram of white Amber and Crystal of each a scruple reduce all these to fine Powder make them up into Tablets Lozenge-wise with four ounces of Rose-water and half a scruple of the Confection of Alkermes their weight
shred a handfull of Parfley and about six Sprigs of Winter-Savory strew this over the Meat and on that the Yolks of two or three Eggs hard boiled and grated small upon that a fâ—w Blades of Mace and some Bunches of Barberries a handfull of Currans washed and picked and half a handfull of fine Sugar half a pound of sweet Butter spread thin so close it and let it soak in an Oven not over-heated about three hours then beat up a pound of Butter with a little Sugar pour it into it and serve it up with a little Sugar scraped over the Lid. Pigeon-Pye To order and season this Take an ounce of finely beaten Pepper to a dozen of Pigeons put Butter rouled up in Balls with a little fine shred Parsley into the Belly of your Pigeons and two pound of Butter is sufficient for the whole Pye wherein are only a dozen of Pigeons sprinkling them likewise with a little Salt before you close up the Coffin Pigeons Water of them To make an excellent Cosmetick Take this way Gut two young Pigeons and cut them in pieces grated White-bread half a pound Peach Kernels and the four great cold Seeds câ—eansed of each four ounces The Whites of twelve Eggs and the Juice of four Lemons macerate them twelve hours in two quarts of Goats Milk then distill them in Balneo Mariae To the distilled Water put Borax Camphire Sugar-Candy burnt Alom of each three drams set them in a Glass in the Sun three days then fifteen days in a cool Cellar filter the Water and keep it for use This smooths beautifies and wonderfully preserves the Complexions if the Face Hands or other parts be washed with it twice a day Pigeon Water another Take six ounces of the Powder of choice Myrrh two young Pigeons gut them and cut them in pieces put to them Whey and Canary of each a quart the bigger Housleek Juice of Lemons and ripe Pippins of each one pound water of Roses and Lillies of each half a pint two Whites of Eggs mix these together in a glass Alembick distill them in Balneo Mariae and preserve the Water as an excellent Beautifier and a restorer of a fresh and lively Colour Or Take Strawberries a pound and a half Flowers of Lillies and Beans of each half a pounds Roach Allom and Stone-Allom of each an ounce Sal Gemmae Nitre Verdigrease of each two drams infuse them fifteen days in Malmsey-Wine Narbone Honey Whitewine Vinegar of each a pint distill them in a moderate Sand Bath and keep the Water as very rare and excellent to take away Freckles or Morphew from the Face if you dip Linnen in it and lay it on the place going to Bed and wash it off the next morning with Water of Lillies Pike to Boil Take as much Whitewine and Water as will cover it set the Liquor to boil cleanse the Civet and truss him in a round Ring scotch him on the back and when the Liquor boils put him in and make under it a quick Fire being boiled enough take him up and for Sauce take Whitewine-Vinegar Mace whole Pepper a handfull of Cockles or Oysters boiled or fryed sweet Herbs finely shred and the Liver of the Fish minced and scrape in a little Horseradish these being boiled together dish up the Pike on Sippets and beat up the Sauce with sweet Butter and minced Lemon garnishing with sliced Oranges or Lemons Pike Broiled Split it and scotch it with your Knife on the out-sides as you do a Herring then Salt it and having the Gridiron very hot lay it on a clear fire bast it with Butter and turn it often and being broiled stiff and crisp serve it up with beaten Butter Juice of Lemons and Wine-Vinegar garnish'd with slices of Oranges or Lemons and the tops of Rosemary Pike to Fry Cleanse it well from the slime and blood dry it and flowring it roul it round in your Pan or slit it and fry it pretty crisp with sweet Butter then for Sawce beat up Butter Claret Oyster-Liquor Nutmeg Salt and garnish it with sliced Oranges Lemons Barberries and fryed Parsley Pike Hash'd Bone and scale it then mince it with good fresh Eel then put in some sweet Herbs finely minced and stripped Mace Ginger beaten Nutmeg Pepper and Salt stew it in a Dish with a little Whitewine and sweet Butter and when it is stewed sufficiently serve it on fine carved Sippets and lay on some large stewed Oysters some fryed in Batter others green with the Juyce of Spinage others yellow with Saffron garnish the Dish with them and run it over with beaten Butter Pike to Roast Scrape him well and take out the Entrails lard the back with Pickle Herring then take Claret-wine and large Oysters and having seasoned the Oysters with Pepper and Nutmeg stuff the Pike's Belly with them intermix'd with Rosemary Thyme Winter-savory sweet Marjoram and some slices of an Onion then sow up the Belly and with two flat sticks about the breadth of a Lath bolster up the sides of the Pike then bast him with Butter and Claret-wine beat up together having tyed Rosemary and Bays to keep off the heat coming too much where the Laths do not defend it from the scorching and when it is wasted or roasted take it off and take out what is in the Belly of it and with what has dropt from it some beaten Butter and Claret dish it up Pike Souced Draw it and wash it clean from the blood and slime and then boil it in Water and Salt putting it in when the Liquor boils up and suffering it to boil leisurely season it well with Salt but beware you boil it not too much nor in more Water than what will just cover it and if you design to keep it long in the Souce you must put as much Whitewine as Water with some Wine Vinegar slices of Ginger large Mace and Cloves when the Wine Vinegar and Water boil adding a little Lemon-peel boiling it up quick but not too much then pour on the Liquor and cover it up close and when you serve it in Jelly dish and melt some of the Jelly and run it all over garnish it with Bunches of Barberries and sliced Lemon and when you serve it up you may lay round the Dish divers small Fishes as Bleak Dace Gudgeons Roach or the like for the greater setting off and ornament Pike to Stew After you have dressed your Pike open the back and lay it as flat as if you were to fry it then lay it in a large Dish and put Whitewine so that it may cover it set it on the fire and let it boil gently till the Scum arise then take it off put to it Currans Sugar and Cinamon as much as will season it cover it close then with another Dish and stew it a little longer after this put in a good quantity of Butter then dish it up with Sippets and the Liquor it is stewed in garnishing it with Barberries and stewed Prunes
thereof They are good for the Pains in the Head which proceed from Heat cause gentle Sleep and mollifie the Pricking of the Breast and of the Lungs and are profitable against the Quinsie and the falling of the Palate in the Mouth and Inflammations of the Breast and Side and Stomach-Thirst being dried and concocted in Whitewine They open Obstructions of the Liver and cause Inflammations to cease They are very good in the Jaundice Black or Yellow The Syrup mollifies the Belly and is good in Pleurisies and indeed is a Flower more to be admired by all in Physick than for its charming Colour and fragrant Smell QVails to Roast Truss them then chop some Sweet Herbs and Beef-suet together and put into their Bellies put them on a small Spit and at the first heating bast them with Salt and Water after that with Butter and dredge it with Flower make Sawce with Gravy in some of which an Anchovey or two has been dissolved as also a sliced Shalot or two boiled squeeze in the Juice of two or three Oranges and Lemons and garnish with Lemon-peel or slices and some grated Manchet a few whole Cloves and some Bay-leaves and so pour on the Sawce and serve them up as hot as they can be got from the Fire Quaking-Pudding Take new Cream a quart blanched Almonds half a pound beat the Almonds very finely boil them in the Cream and then strain them put in a Blade or two of Mace and season it with Rosewater and Sugar then take five Whites of Eggs beaten up with Powder of Cinnamon and two or three spoonfuls of fine Flower put in what was left in the Strainer so make it into a thickness and boil it serve it up with Cinnamon Sugar Rose-water Butter and Verjuice Quartan-Ague Take a dram of the Powder of the black Tips of Crabs-Claws and take it in any convenient Vehicle or Conserve twice or thrice without remitting any Day when the Distemper comes Queens-Bisket Take twelve ounces of Flower and a pound of fine Sugar twelve Eggs yet the Yolks but of nine of them to prevent their being too yellow take what Anniseeds and Corianderseeds you think convenient beat and mix the Materials very well together till they become a soft Past and to make it lighter if you think it convenient you may add a little Yest Let this Past be put on a Paper or in Coffins about two Inches broad and four in length which put on a Tart-pan into the Oven moderately hot and when they begin to turn brown take them out and lay them on a Paper in so dry a Place that they may be kept from relenting Queen of Hungary's Water Take Maiden-hair two handfuls Scabeous a like quantity the Tops of Lavender half a handful Borrageflowers two ounces Rosemary-flowers half a handful Fumitory the Tops of it three ounces gather'd when flower'd Dew swept off the Grass or Corn or gathered in a clean Napkin and so wrung out one quart cut the Herbs small and put them into the Liquid to steep in a moderate warm Place or in the Sun for forty eight Hours then add a quart of fair Water and as much new White-wine put them into a cold Still and draw off the Water till no more will come put it into Bottles and stop it up close and use it as occasion requires with a little white Starch put into it finely powdered and shaked till dissolved This Water was found out by Elizabeth Queen of Hungary who us'd it to preserve her Beauty which she did to such a wonder that in her extream Age she appeared young and beautiful insomuch that the King of Poland desired her in Marriage Queens Perfumed-Water Take Benjamin four ounces Storax two ounces yellow Saunders one ounce Cloves two drams two or three pieces of Orris half a Citron-peel Cinnamon half an ounce two Nutmegs and about two quarts of Water put all these into a new glazed earthen Pipkin and let them boil over a gentle Fire till half the Liquid is consumed then take about six grains of Musk powdered with about as much Sugar as the bigness of a small Nut which dissolve with a little of the Water then strain it all and put it into a Glass well stopped and use it as a curious perfuming Water to scent Rooms and sprinkle on Linnen c. The Dregs likewise dried and powdered make a good Perfume Queens Sweet-Water Take red Roses and a quart of damask Rose-water Muskadine and Orange-flower-water of each three pints Water of Melilot-flowers Flowers of Myrtle and Garden Costmary three pints put all the beforesaid distilled Waters into a glass Bottle to which add a pound of Benjamine in Powder Cloves Cinnamon and Orange-peel dried and finely bruised stop the Bottle close and suffer it to continue so a Month before you use it and then it will yield a very fragrant Scent Quicksilver Purify'd Put half a pound of the Powder of Sulphur in a large earthen Pot well glazed set it on a hot Coal-Fire and put a pound and a half of flowing Mercury into a piece of Shamoys Leather tye it in a hard knot and when the Brimstone is well melted drop the Quicksilver upon it and press the Knot between your Hands so that it may pass through the Pores of the Leather stirring the Substance in the mean time with a wooden Spatula and continuing the pressing forth and stirring the Mercury till it is all pressed through and uniting with the Sulphur they appear a black Mass then let it cool and beat it into Powder and so put it into an earthen Pot proper for Sublimation join to the Mouth of that another Pot of the same bigness with the bottom uppermost having stop'd the hole with a piece of Paper begin the Sublimation with a gradual Fire encreasing it some Hours by which means the Mercury being incorporated with a portion of Sulphur requisite for it it will sublime to the top of the uppermost Pot leaving some fâ—…ces in the lower Pot then when the Vessels are cold you will find the Mercury sublimated into Cinnabar of a very red Colour veined with long brown glittering Streaks but the Colour will appear more fresh and lively when it is broken in pieces and ground and therefore it is that the Painters make use of it in this manner Quiddany This may be made of Quinces Plumbs Apples Pears Apricocks or any other Fruit that is suitable and to do it Take of the preserved Fruit you intend to make it of and add a pound of the Fruit separate from the Stones Rind or Cores boiled till it may he beaten into Pulp add then a pound of fine Sugar and when it comes to the thickness of a Jelly let it cool Quince-Cakes To make the red sort Take the Syrup of Quinces and Barberries of each a quart and about a dozen of Quinces pared and cored boil them till they are very soft and strain the Pulp or liquid part and boil it up with
pieces of Swords or Gun-shot and is a very singular Drawing Plaister on all Occasions where the Humours are stubborn Tutsan This stays Bleeding the bruised Herb or Juyce applied stays spitting of Blood or hinders the blood from flowing inwardly the Juyce being drank with a little Cinamon-water and the Spirit of Wine VAlerian Half a spoonful of the Powder of the Root of this Herb before the Stalk springs taken in Wine Waters or Milk once or twice helps those that are troubled with the Falling-sickness The Leaves bruised are usually applied with success to slight Wounds and have a power when decocted in any convenient Liquor to purge upwards and downwards and give if the Party be careful of himself fine gentle breathing Sweats Vdders Baked To do this the Italian way Boil the Udder of a Heiffer tender then let it stand till it cools cut it into small square pieces like Dice season them with Cloves Mace Ginger Cinnamon Salt Pistaches or the Kernels of Pine-Apples Dates and slices of Marrow then put them into the raised Past of a Pye not making it above an inch high like a Custard and of Custard-past prick it and dry it in an Oven and put in the Materials before mentioned and to them some Custard stuff made of Cream and Eggs Salt rose-Rose-water and a little dissolved Musk bake and stick it with the slices of Dates candied Pistaches and scrape fine Sugar on it Vdder-Pye another way Lard a young Udder with great Lard season it with Nutmeg Cloves Pepper and Mace and when it is boiled tender and when it is cool wrap it in a Coller of Veal having seasoned it again with the Spices and a little Salt lay some slices of Veal in the bottom of the Coffin of your Pye and place the Udder on them the which cover with other slices of Veal and for seasoning put Lard and Butter and close it up and when it is sufficiently baked liquor it with clarified Butter if you design to use it cold but if hot put in White-wine Gravy and Butter well beaten up together Veal the Chine to Broil Cut the Chine in three or four pieces and lard them with small Lard season them with Salt and broil them laying under them some Sprigs of Rosemary Bay-leaves and Sage dust them over with a little Flower and being broiled serve them up with Gravy the Juice of Lemon nd beaten Butter as a commendable Dish Veal a Leg to Broil Cut it round the Leg in Slices or in rowls as thick as your Finger and lard or not lard them at your discretion broil them softly on the Embers beat up Butter Gravy the Juice of Oranges and the Yolk of Eggs for Sauce Veal to Boil Here I mean a Breast of Veal a Joint unusually boiled To do it Make a Pudding of grated Manchet minced Suet and minced Veal season it with Pepper Nutmeg and a little Salt three or four Eggs Cinnamon Currans Dates Raisins Cream Sugar and Pepper mingle them well together fill the skinny end of the Breast with them prick it up then put it in a Pan or between two Dishes and stew it with strong Broth Gravy Whitewine some Marrow sliced Dates and a few Blades of Mace run it over with Butter Grapes Lemon-slices and Barberries Or thus Joint it well and parboil it put it into a deep Dish or Stew-pan with some strong Broth and a bundle of sweet Herbs some Mace and slices of interlarded Bacon some Capers a few Cloves and half a dozen sprigs of Camphire the Yolks of Eggs and Whitewine slew these to a tenderness and serve them up on fine carved Sippets Veal Forced divers ways 1. Mince some Veal with Beef-suet shred sweet Herbs small then beat Cloves Mace and Pepper put in some Yolks of Eggs grate in Bolonia Sausages and old Cheese season it with Salt 2. Grated Cheese Calves-brains sweet Herbs and Spices Saffron Eggs Gooseberries and Grapes 3. Raw Eggs Marrow Butter sweet Herbs Lemon-peel shred small Ginger Cinnamon and Sugar And these may indifferently serve for Kid Lamb or Venison that is to be forced or stuffed Veal-Pye to Season Take an ounce of Cloves and Mace finely beaten a quarter of an ounce of Pepper and a quarter of an ounce of whole Mace half a pound of Currans and two ounces of Salt These are sufficient to season a Loin of Veal or any proportionable Joint fitting to be put into a Pye there must be added like wise two pound of Butter And this seasoning is very suitable for a quarter of Lamb if it be put in Past Vein to Stop In case a Vein be cut or broke to stay the excess of Bleeding Take Olibanum two ounces Aloes-Hepatick one ounce a little Wool of a Hare the White of an Egg mix these together and dipping a Liniment into it of Flax apply it cold to the Place suffering it to stick on a Day or two then if you see occasion take it off with Oil of Roses Veins Windy To expel offensive Windiness that afflicts the Veins Take the Powder of Licorice Carraway-seeds Sugar-candy beaten small of each an equal quantity to which put Rhubarb in powder a third part with a like quantity of Cream of Tartar in Powder Take as much as will lye on the point of a Knife three or four times a Day as it is or in a glass of Wine and so continue to do for about seven Days This gently purges very much cools the Blood and by expelling the Wind eases Pains and many Disorders that are occasion'd by it Venetian Wash Take the Whites of twelve Eggs when indifferently hard boiled and cut them very small Endive small shred six ounces Purslain-leaves a handful Juniper and Ivy-berries just gathered from the Tree of each a good handful Fern-roots four ounces the inner Bark of Elder and Barberry-tree of each two ounces bruise those well in a stone or wooden Mortar and infuse them in two quarts of Rose and Bettony-water each a like twenty four Hours then draw them off in a cold Still till the moisture be entirely extracted from the Herbs and bottle up the Water corking it close and when you use it put a little Flower of Almonds in it and shake it about This is highly commended as a great Beautifier in most Courts of Europe Venison to Broil Take half a Hanch of fat Venison cut it into slices half an inch thick salt and broil them on pretty quick Embers and when they are well soaked bread them and serve them with Gravy only And in this manner you may broil a Side of Venison or boil it first in fresh Water and Salt and then broil it and dridge it and serve it up with Gravy Vinegar and Pepper As for the Chine broil it raw bread it and serve it up with Gravy Venison Counterfeited Take a Buttock of Beef cut it down the long ways with the grain beat it well with a Rolling-pin and broil it on the Coals and when it is cold lard it
of the best Hogs-Lard a Pound and a half of the best Jordan-Almonds Almonds blanched beat one half of them very small and the other half reserve unbeaten take further a Pound and a half of Sugar Four Penny White-Loaves grate them over the former Composition and mingle them well put in half an Ounce of Ambergrease scraped very small half a quarter of an Ounce of Levant-Musk a quarter of a Pint of Orange-flower-Water mingle all these very well fill the Guts but not too tight boil them over a gentle Fire for fear of breaking and they will prove excellent fare Amber a volatil Salt Take of Amber Two Pound let it be finely bruised and reduced to Powder and put it into an earthen Cucurbit or Glass so that Three quarters of the Cucurbit may be empty then set it in Sand fitting the Head to it and a small Recipient and when the Junctures are well luted put a moderate Fire under it for the space of an Hour then the Cucurbit being hot encrease the Fire by degrees to a third degree hotter than at first and so you will find a Flegm and Spirit and after them a volatil Salt which in little Crystals will fasten to the Head and afterward an Oil will distil but from White changing to Red it will continue clear however and when you perceive no Vapours to rise extinguish the Fire and so suffering the Vessels to cool unlute them and with a Feather gather the volatil Salt into a convenient Vessel and although as yet it will remain unpure by reason of the small quantity of Oil that is found to be mixed with it you must have a Viol sufficiently large that a Fourth only may be filled with the volatil Salt and stopping it only with Paper place it in Sand and sublime it with a gentle Fire so that the pure Salt will appear in Crystal very fair at the top of the Viol and when you perceive the Oil begins to rise then raise the Glass from off the Fire and having suffer'd it to cool break it to separate the Salt and here finding at least half an Ounce keep it in a Viol well stopped for use and it will prove very excellent Its Vertues are rare in the Jaundice Scurvy Ulcers of the Bladder to force Urine and for Fits of the Mother It may be taken from Six to Eight Grains in some proper Liquid Anacardiums to prepare Having first powdered and then infused them in a convenient quantity of Vinegar when you have sufficiently imbibed it cause the Vinegar gently to evaporate and dry them Andolians Soak the Guts of a Poarker in Water and Salt turn them and scour them that they may be made very clean let them steep after that a Day and a Night in fair Water dry them well with a Linnen-Gloath turn the fat side outwardmost then shred Sage very small mix it with beaten and then sifted Pepper do the like by Cloves Mace and Coriander-seed mingle with them a little Salt and season the fat side of the Guts then turn that side inward again and draw one Gut over another to what thickness you please boil them in fair Water with a piece of interlarded Bacon some of the Spices before-mention'd and a seasoning of Salt tye them fast at both ends at what length you please and as it is more liking and savoury to your Pallate you may put into them Pennyroyal Savory Leeks Onions or Sweet-Marjoram chop'd or bruised very small or if you please further to gratifie your Appetite Rosemary Thyme Nutmegs Ginger or Pepper grosly bruised Angelica is hot and dry even the Herb but more especially the Root The Root preserves against the Infection of the Plague if infused in Vinegar you frequently chew it and hold it to your Nose Take a Dram of the Powder only of the Root and half a Dram mixed with as much Venice-Treacle and this being taken once in Six Hours will cause a curious breathing Sweat The candied Roots and Stalks sweeten the Breath and help against the Diseases of the Lungs you may make Lozenges of them which are excellent Preservatives being held in the Mouth in pestilential Times Thus Take the Extract of the Roots of Angelica and Contrayerva of each of them an Ounce Three Drams of the Extract of Liquorice of the Flower of Sulphur sublim'd with Myrrh Five Drams of Oil of Cinnamon about Eight Drops fine Sugar twice the weight of all of them with a mucilage of Gum-Tragacanth made in Scordium-Water and so make them up into Lozenges Angelica to Candy Take the Stalks boil them in fair Water till they become very tender then shift them in Three Boilings Six or Seven times that the bitterness may be so taken away then cover them with Sugar and let them boil a Minute then take them out and dry them in an Oven and being dryed boil the Sugar to a Candy heighth and so cast them into the hot Sugar and take them out again suddainly and use them as the former Angelica its Vertues The Powder of the Root of it resists the Plague and Pestilential Fevers being drank in Wine a Dram at a time or infused in Vinegar and held to your Nose It eases violent Pains in the Head The Powder taken with Venice-Treacle or Diascordium causes gentle breathing Sweats carrying off the sharp Humours that many times by settling occasion racking Pains in the Joints Angelot to make To do this Take a Gallon of Stroakings and a Pint of Cream put to them when mixed a little Rennet when you fil turn up the middle side of the Cheese-fat fill them a little at once and suffer it to stand all that Day and the next then turn them and so leave them till they will slip out of the Fat Salt them on both sides and when the Coats begin to come lay them a drying and it will have a very pleasant relish Angling To have the best Sport and Success in this part of Recreation Take Assa-Foetida Camphire Aqua-vitae and Olive-Oil bruise them in a Mortar till they become a pliable Ointment and by anointing your Bates therewith the Fish will presently take them Anodyne-Clyster Boil a Pint of Milk once up and mix with it the Yolk of an Egg well beaten so that in the putting in it curdle not then Four Spoonfuls of brown Sugar and a little of the Decoction of Camomil Flowers and being administred pretty hot it gives speedy and effectual Ease to the gripings and Pains in the Bowels Antiepileptick Water of Langius Take the Shavings of Man's Scull Misletoe of the Oak Peony and White Dittany of each two ounces fresh Flowers of Lillies of the Vallies two handfuls Cinamon six Drams Nutmeg half an Ounce Cloves Mace and Cubebs of each two Drams these being all bruised together put them into a Matras and stop them up as secure from Air as may be in eight pints of Malmsey and when they have macerated for a Week over a gentle Fire distill them
Basil-seeds of each two drams Angelica-roots Gilliflowers Thyme Calamint Liquorish Calamus Masterwort Peniroyal Mint Mother of Thyme and Marjoram of each two drams Red-Rose-seeds and Flower Bettony and Sage of each a dram and half Cloves Nutmegs and Gallingall of each two Drams the Flower of Stechadoes Rosemary Borrage and Bugloss of each a Dram and half Rind of Citron three Drams Bruise these well together and put to them Cordial-Powders the Spices made with Pearl of each three drams Infuse them in twelve pints of Aquavitae in a close stopt Glass fifteen Days with often shaking then distil them in an Alembick and hang in the Spirit a Cloath two drams of Musk half a dram of Ambergrease and ten or twelve grains of Gold This excellent Cordial fortifies the Heart against the Plague and all pestilential Diseases expels Poison and heals Aches and Pains Aqua Epidemica This is the London Plague-Water To make it Take the Roots of Tormentile Angelica the greater Piony Liquorice Elecampane of each half an ounce the Leaves of Sage the greater Celandine Rue the tops of Rosemary and Mugwort Burnet Dragons Scabeous Bawm Carduus Benedictus Bettony the lesser Centaury the Leaves and Flowers of Marigolds of each a handful shred bruise and steep them four Days in a glass Alembick and take from a quarter of an ounce to half an ounce at a time and it mainly resists the Plague pestilential Fevers and all infectious Diseases reviving and cheering the Heart and Brain and rarefying and sweetening the whole Mass of Blood Aqua Lactis alexiteria Take Carduus Benedictus the Leaves of Meadow-sweet and Goats-Rue of each six handfuls Mint and common Wormwood of each five handfuls Angelica two handfuls Rue three handfuls bruise them very well and put to them three Gallons of the best new Milk and suffering them to infuse for twelve Hours distill them in a cold Still This Water though it be frequently used as a simple Water in making up Medicines is nevertheless of singular use it self being a very gentle Alexipharmick and may be given to expel Malignity and prevent the Infection with other things It comforts the Heart and Stomach and sweetens the Blood taken singly and so inoffensive it is that you may take four five or six ounces at a time Aqua Mirabilis To make this according to Dr. Willoughby's Receipt Take Galingales Mace Cloves Cubebs Ginger Cardamoms Nutmeg Mellilot and Saffron of each an equal quantity in all four ounces beat and bruise them well and add Agrimony-Water a dram or two Take of the Juice of Celandine half a pint mingle them together with a quart of Aqua-vitae and three pints of White-wine put them in a glass Still and let them infuse twelve Hours then distill off the Water with a gentle fire under a Sand-Bath This Water dissolves the Swellings and removes the Oppressions incident to the Lungs helps and comforts them being Wounded not suffering the Blood to putrefie and those that use it often will have little cause to be blooded at any time unless in cases of sudden or violent Bruises or internal Bleedings c. Aqua Mirabilis To make this Take Cubebs Cardamoms Galingal Mace Cloves Ginger Mellilot-Flowers of each one dram bruise them then take a pint of the Juice of Celandine the Juices of Bawm and Spearmint of each half a pint Sugar a pound Flowers of Cowslips Borrage Rosemary Marigolds and Bugloss of each two drams Canary three pints strong Angelica-water one pint bruise the Spices and Flowers well and steep them in the Sack and Juices the space of twelve Hours and distil them the next Morning in a glass Still laying Hearts-Tongue Leaves in the bottom of it This Water is an excellent Preserver of the Lungs purifying the Blood and removing the Defects of the Spleen it helps Digestion preserves a youthful Complexion and contiues a good colour in the Face Aqua Mirabilis Take Cinamon the best sort an ounce Nutmegs and Citron-Peel of each six drams Cloves Galangal Cubebs Mace Cardamoms Ginger of each two drams bruise them all together and let them infuse in White-wine and Spirit of Wine of each a pint distil them in a moderate Sand-Bath This is an excellent Cordial taken from half an ounce to an ounce at a time It fortifies the noble Parts and resists Poison c. Aquavitae Regia Take Lignum Aloes Roots of Zedoary Carline-Thistle and Valerian of each an ounce choice Citron-Rind Mace and Cinnamon of each six drams Cloves the lesser Cardamoms and Fennel-seeds of each half an ounce Flowers of Oranges Rosemary Sage and Marjoram in the flower of each two handfuls bruise what requires it and put them into a Matras with the Spirit of Wine and Malmsey of each two quarts stop the Vessel close and let them infuse over a gentle fire for the space of three days then distil them and dissolve into the distilled Bath Musk and Ambergrease of each a dram and a half and keep it for use in a close Vessel or rather in glass Bottles This Water fortifies the Brain Head and Stomach and all the noble Parts when enfeebled by the dissipation of the Spirits or over-pressed by the ill Qualities or abundance of bad Humours It is to be taken fasting in a Morning from one dram to half an Ounce mixed with proper Liquors as Bawm-water and Mint-water Aquine's Diuretick-Water Take the Roots of Parsley Eringoes Rest-Harrow Juniper-Berries and Alkekengi of each two ounces Pimpernel Water-cresses and Elder-flowers of each two handfuls bruise and macerate them twentyfour Hours in White-wine add a quart of the Juice of Radishes with one ounce of Narbone-Honey Venice-Turpentine half a pound distil them in a moderate Sand-Bath adding to every part of the distilled Water dulcified Spirit of Salt This is an exceeding prevalent Water to strengthen the Heart but is chiefly designed for opening Obstructions in the Ureters and Bladder and causing a free Passage for the Urine You may safely take it from one to three or four ounces Arcanum Carolinum Put red Precipitate into an earthen Vessel well glazed pour on it Spirit of Wine well rectified so set fire to it and when the Spirit is consumed add more do this six times This is excellent for Purging and sometimes procures Vomiting opening Obstructions and dissolving scirrhous tumours and mainly contributes to the Cure of the French Disease The Dose is from three to five or six grains Arsmart The common sort of this is hot and dry chiefly used in outward Wounds or Swellings A Decoction of it is good to wash old Sores The Water helps the Gravel in the Kidneys or Bladder the Root or Seed put into an hollow Tooth cures the Tooth-ach Artery-Hurt Take Olibanum two ounces Aloes Hepatica one ounce the Wool of a Hairs Scut a little the Juice of Ash-Leaves half an ounce mix with these the Whites of Eggs beaten to Water and dipping a Rag into the liquid Compound lay it to the Artery either cut bruised or otherways
afflicted renewing it as it dries and then bath or anoint the Place with Oil of Roses Artichoaks to bake Boil them first in fair Water and so soon as you can separate the bottoms from the Leaves without breaking lay them in a Dish and season them with Nutmeg Pepper and Cinamon very lightly having layed a Sheet of Past under them with some bits of Butter then lay on Potatoes sliced round the Dish also some Eringo-Roots and Dates Beef-Marrow large Mace sliced Lemon and more Butter close it up with another Sheet of Past and being baked liquor it with Grape-juice or Verjuice Butter and Sugar beat up together ice it with Sugar and Rose-water and so serve it up Artichoaks to dress The best way is to boil them in a Beef-pot and when they are tender sodden take off the tops only leaving the bottoms with some round about them then put them into a Dish putting some fair Water to them and two or three spoonfuls of Sack and a spoonful of Sugar stew them on a Chafing-dish of Coals take the Liquor then from them and make ready some Cream with the Yelks of two Eggs two ounces of Marrow and as much sweet Butter as will serve 'em up Artichoaks stewed Having first boiled the Artichoaks take off the Leaves and the Choak cut the bottoms into quarters split them in the middle put them into a flat Stewing-pan put under them Toasts of Bread and the Marrow of two Bones five or six Blades of large Mace half a pound of preserved Plumbs with two ounces of Sugar and suffer them to stew together the space of two Hours then put them into a Dish with Sippits garnished with Barberrie and so serve them up and they will make a delicate and much approved Dish Ash or Ash-Trèe The Seed of the Ash-Keys dryed powdered and drank in White-wine provokes Urine The Juice of the Leaves drank constantly in drink prevents Fatness and reduces those that are so The Bark and Wood dry and attenuate and are supposed to soften the hardness of the Spleen by a specifick Quality The Juice of Ash-Leaves drank and the beaten Leaves outwardly applied avail much against the biting of any venemous Creature and stench blood The Juice with Honey is good for internal Bruises The Leaves and tender Twigs boiled in your usual drink is good against the Dropsie though the Seeds powdered and taken in Wine in the Opinion of others are more powerful The Salt of Ash provokes Urine Asparagus or Sperage The prickly sort of this which in many Places grows wild being boiled in White-wine provokes Urine is good against the Strangury or difficulty in making Water expels Gravel in the Kidneys or Bladder eases Pains in the Reins and boiled in Wine-Vinegar closes the Arteries and eases the Pains of the Hip-Gout or Sciatica The Decoction of the Root boiled to clear the sight and being held in the Mouth eases he Pains in the Teeth Asthma Take the distilled Water of Nettles and Coltsfoot-water of each one pint Anniseeds and Licorice-Powder of each two spoonfuls Raisins of the Sun and Figs sliced of each a handful boil them till half a pint of the Liquor be consumed strain the remainder and with a pound of white Sugar-candy finely pondered make it into a Syrup take a quarter of an ounce at a time and the Stomach will be helped to a good Digestion It removes also Obstructions of the Lungs Astringent-Powder Take Bole-Armoniack and Terrasigillata of each two ounces Pomgranat-Flowers Red-Roses and Dragons-seeds of Sumach and Whortle-Berries Frankincense and Mastick of each two ounces make all these into a fine Powder This Powder taken in Wine or some Decoction from a scruple to a dram in losses of Blood weakness of the Stomach and Intestines is singular good It may likewise be applied outwardly incorporated with Whites of Eggs Vinegar or some Astringent-Water or Decoction like a Cataplasm to stop defluxions and loss of Blood and to strengthen or close the Parts Astringent Saffron of Mars Take of the filings of Steel and Sulphur powdered an equal quantity mix them well and make them into a Past with Water put the Past into an earthen Vessel and suffer it to ferment there four or five Hours after which set the Vessel over a quick fire and with an iron Instrument fit for that purpose stir the Matter about and it will flame suffer the Sulphur to burn out and it will appear very black yet continue it over a brisk fire and stir it about for two Hours after and then you will perceive it of a red Colour then wash it five or six times in strong Vinegar leaving it to steep an Hour at a time and then calcine it in a Pot or on a Tile in a great fire five or six Hours after suffer it to cool and stop it up close Avens This Herb is Astringent in some degrees it strengthens and discusses being cephalick and cordial and resists Poisons though it is mostly appropriated to the Cure of Catarrhs and for quickening the Blood when thick or coagulated Wine wherein the Roots have been steeped have a fine pleasant tast and smell It cheers the Heart and opens Obstructions The Root infused in Beer is excellent in strengthning the Joints and Bowels Two ounces of the Root or a handful of the Herb boiled in Water or Posset-drink to the quantity of a Quart and consumed to a fourth part has been used successfully in the Cure of Agues more particularly the Tertians by taking it two Hours or thereabout before the Fit comes BAck the Crick in it To remove this Pain Take the Marrow of the Bone of a Horse and a little of the Juice of Elder-Leaves mix them together over a gentle Fire and when become an Ointment chafe it into the Place grieved Back heated To remedy this Take Rose-water infuse therein for twelve Hours Red and Yellow-Saunders the Leaves of Red-Roses then bath your Back with the liquid part blood-warm and it will asswage the Pain and in a little time utterly remove it Back wasting Take Plantain and Ribwort distill them in a common Rose-Still and when you are to use the Water take Pippins roast them and take away the Skin and Core then put them into Water making thereof a Lambs-wool as thick as you please and this being sweetned with Loaf-Sugar take thereof half a pint when you go to Bed and so do nine Nights together It is also good for the Strangury and many Pains incident to those Parts Back weak To strengthen the Back if it be over-strained or troubled with Pains or Aches take the Yolk of a new-lay'd Egg put to it a quarter of a pint of Muscadel or Alicant and being well warmed grate in some Nutmeg and drink it hot twice a Day Back weak Take of the Pith or Marrow of a Black Ox's Back-Bone three ounces Dates stoned and sliced two ounces boil them well together in a pint or more of Muscadin and take two or
three spoonfuls Morning and Evening and you 'll find it exceedingly strengthen the Back especially of old People Balls of Eggs tryed Put your Butter or tryed Suet into the Pan and when it is melted and hot stir it about till it runs round in Circles then break an Egg in the midst of the whirling and whirle it round till it becomes as an Egg poached and it will with the motion become as round as a Ball then take it up with a slice and put it into a warm Pipkin or Dish and set it a leaning against the Fire You may do thus by divers and serve them up with fryed and toasted Collops as a dainty Dish Balsom The following Balsom is very excellent for any Wounds Burns Scalds old Sores Botches Scabs c. Take Conduit or Spring-water and Olive-oil of each a quart Turpentine four ounces Liquid-Storax six ounces put them in an earthen glazed Pot and suffer them to stand together all Night in the Morning having melted half a pound of Bees-wax shred Marjoram Rosemary and Bays of each a handful beat and bruise them very small then add Dragons-Blood and Mummy made small of each an ounce Let them boil in the Wax a while then add Oil of St. John's-wort and Rose-water of each two ounces boil it together a little more and then put in some red Balsom and red Saunders pulveriz'd and being cooled make a hole to let out the Water dissolve it again on a Fire and put it up in a close Pot for your use This Balsom likewise cures the Head-ach only by anointing the Nostrils therewith also it is exceeding good in the Wind-Colick or Stitches in the Side being warmly applied to the Side or Belly an ounce at a time for four Mornings Balsom That called Lucatello's so highly in esteem for its Virtues is made after this manner Olive-Oil three pints Venice-Turpentine one pound Sack six spoonfuls yellow Wax one pound natural Balsom half an Ounce Red-Saunders in Powder and Oil of St. John's-wort of each an ounce wash the Turpentine three times in Rose-wawater water then slice the Wax thin and place it on the Fire and being thinly melted put in the Turpentine incorporate them well by stirring then let it stand till the next Day cut it in thick slices and let all the Water drain out and melt it again put in the aforesaid Oils Balsam and Saunders with about six spoonfuls of Sack stir them well together again over a gentle Fire for the space of an Hour that it may become thick and being cool use it for Wounds with Gun-shot Scalds with Lead Sulphur Blasting c. Balsom of Fallopius Take of clear Turpentine two pound Linseed-Oil one pound Rosin six ounces Myrrh Aloes Mastick Sarcocoll Mace Wood of Aloes of each two Ounces Saffron half an ounce put them in a glass Retort and set them in Ashes and when they are distilled there will come out a clear Water and after that a redish Oil which is excellent in curing Wounds healing old Sores cleansing Ulcers c. Balsom of Sulphur It has an excellent Virtue to cure Ulcers of the Lungs and Breast and wonderfully cleanses all other Ulcers The Dose is from ten to twenty Drops and may at any time be taken though not too often with any convenient Liquor mixed with Sugar to abate a little the sharpness of it Barberries These are cooling and astringent they provoke Appetite are great strengtheners of the Stomach which is the reason the Conserve is used so much in Fevers Loosness and Bloody-Flux for which it is very good The inward Bark of the Branches and Root steeped in White-wine are prevalent in the Cure of the Yellow-Jaundice A Concoction of the Bark the Juice of the Berries or the Juice of the Leaves mixed with Vinegar cure the Tooth-ach occasioned by fluxion of Rheums The Conserve is usually taken with success in Inflammations of the Mouth and Throat or more expeditiously if the Mouth be gargled with some of the Conserve dissolved in Vinegar and Water Barberries to pickle Take the largest Bunches steep them an Hour or two in warm Water and Salt then boil up the Water with more Salt having first taken the Barberries out when the Liquor is cool put in a few slices of Ginger and a little lump of Alom and then press the Barberries down with a Stone or Slate cover them close and keep them for your use Thus Medlars Services Grapes and such-like Things are pickled to keep all the Year Barberry-Tree the Virtue The inward Rind of this Tree boiled in White-wine and every Morning a quarter of a pint of it drank is very much approved for cleansing the Body from cholerick Humours and freeing it from such Diseases as Choler causeth viz. Scabs Itch Tetters Ring-worms Yellow-Jaundice Boils and the like It is also excellent for Agues and Burnings scalding Heat of the Liver and the Bloody-Flux The Berries have the same Virtue Barly This is a common Grain amongst us and of great use in many Cases many of its Virtues are known but to a few It is too well known to need a Description Its Virtues The Meal of Barly boiled in Honey and Spring-Water resolveth all Inflammations or Imposthumes with Rosin and Pigeons-Dung it ripeneth all hard Swellings with Mellilot and Poppy-seeds it easeth Pains in the Sides applied Poultiswise pretty hot and mixed with bruised Quinces or Vinegar it easeth the Inflammation of the Gout in the Legs or Feet The Ashes of burnt Barly mixed with Olive-Oil is very good for Burns or Scalds Barly-Posset Boil half a pound of French Barly in three pints of Milk boil it till it is enough then put in a pint of Cream some Mace and Cinnamon sweeten it with fine Sugar and when it is just warm pour in a pint of White-wine froth it up and eat it with a Spoon or press out the liquid part and drink it Barly-Pottage Take a pound of French Barly cleanse it well from Husks put it into two quarts of Milk to steep and boil it a little when it is pretty well boiled put in a quart of Cream an ounce of Salt some Mace a little Stick of Cinamon broken in small pieces and when it is thick enough scrape some fine Sugar into it and serve it up Basil Garden This comforts the Heart and expels Melancholy moves the Courses and cleanses the Lungs There is another sort called Wild Basil which forces the Courses and the Birth and removes Melancholy being bruised and infused in Wine Bastings of Meats or Fowls 1. Clarified Suet. 2. Fresh Butter 3. Minced Sweet-herbs Butter and Claret-wine and this last is excellent for Mutton or Lamb. 4. Water and Salt 5. and especially for a Flayed Pig Cream and melted Butter well beaten up together 6. Yolks of Eggs Juice of Oranges and grated Bisket And if this be intended for large Fowl as Bustards Peacocks or Turkeys you may use the same Bath for the Legs For Diseases in the Legs make
this Bath Take Sorrel and Fumitory of each two handfuls Nep one handful Barly Bran and Lupins of each half a handful and a like quantity of Violet and Mallow-Leaves white and black Ellebor of each an Ounce Honey two ounces let them boil in a sufficient quantity of Water till the third part be consumed and then bath the Legs with it very warm It is good for Sores Scabs Botches Boils and Aches and the Gout Bath for a Rupture Take of the Bark and Flowers of Pomgranets Cups of Acorns and Sumac of each an ounce Lark-Spurs and Comfrey of each a handful Hypocistis Galls and Alom of each two drams Roses Camomile and Anni-seeds of each two pugils boil them in an equal proportion of Red-Wine and Smiths-Water and with the Decoction bath the Part affected Bay-Tree The Decoction of the Leaves Bark and Berries of this Tree makes an excellent Bath for the Diseases of the Womb and Bladder The Oil of Barberries is very useful in cold Diseases of the Nerves and Joints The Electuary is frequently used in Clisters to expel Wind it also eases the Pains of the Colick and in like manner does the Concoction of the Berries in Ale or any dulcified Liquor Bdellium To make the Tincture of it Take Bdellium in Powder one ounce Spirit of Wine sixteen ounces mix digest and extract a Tincture which keep for use This as the Gum eases the Colick provokes Urine and the Terms expels the After-birth and is Traumatick and Vulnerary The Dose is from one dram to a dram and a half Beef to Collar Take the Flank and when you have taken out the Sinews the more skinny part and some of the Fat put it into as much Water and Salt as will cover it let it steep three Days then hang it to drain in the Air and dry it with a Linnen-Cloath Mince Tops of Sage Rosemary Marjoram Savory and Thime shred small get a quarter of an ounce of Mace half a quarter of an ounce of Cloves a slice or two of Ginger half an ounce of Pepper and some Salt rowl them up in it bind it up well and put it into an Oven and bake it Beef to Souce Take the Buttocks Cheeks and Briskets of Beef season any of them four Days with Pepper and Salt roul up them as even as you can boil them in a Cloath ty'd fast about in Water and Salt and when it is pretty tender put it into a Hoop-frame to fashion it round and upright dry it in some smoaky Place or in the Air and cutting it out in Slices serve it up with Sugar and Mustard observing before you dry it to souce it in Water Vinegar and a little White-wine and Salt Beet is hot and dry It loosens the Belly and the Juice snuffed up the Nostrils occasions sneezing and purges the Head The Leaves boiled and eaten with Vinegar create an Appetite They extinguish Thirst and suppress Choler in the Stomach The Juice of this Herb snuffed up into the Nostrils gives ease to an inveterate Head-ach Benjamin This is an odoriferous fragrant and well scented yellow Rosin or Gum very much used among the Perfumers it attenuates and is pectoral used chiefly inwardly against Catarrhs Coughs Colds Asthma's Obstructions of the Lungs It purges the Brain by sneezing and likewise fortifies the Heart and resists malignant Humours being taken in Wine c. Benjamin Spirit Put one Pound of Benjamin in a Cucurbit of glass and distil it in Balneo Mariae or a Sand-Furnace and there will first come over a clear Liquor which will have the odoriferous Scent of Benjamin Benjamin a Tincture Take of Benjamin three ounces Storax half an ounce let them be powdered grosly put them into a Matrass or Bottle so that either of them may be but half filled then pour on them Spirit of Wine stopping them close and covering the Vessel with warm Horse-Dung so let the Materials digest for fourteen Days then filter the liquid part and keep it close stopped in a glass Viol and you may if you please add five or six drops of Balsom of Peru to give it the better Scent This wonderfully whitens the Face and Hands and is an excellent Wash to take away Spots or any Deformities but you must not put above a dram of it into four ounces of Water which is sufficient to turn it to the whiteness of Milk and then it is called by the Beautifiers Lac Virginis Virgins Milk Bezoar is a very highly esteemed Powder and excellent against all sorts of Poisons and Venoms for it fortifies and defends the noble Parts and expels the Malignity by Sweat or by insensible Transpiration The Dose taken in Sack or some other Cordial-Wine or Water is from a scruple to a dram Bezoardick-Balsom Take distilled Oil of Rue the Rind of Citron the Peels of Oranges Lavender and Angelica of each half a scruple Oil of Amber rectified five drops Camphire four grains Oil of Nutmeg half an ounce make these into a Balsom by bruising and well incorporating over a gentle Fire It is good in pestilential Airs and apoplectick Fits or any disorder of the Brain Bezoar-Stone The use of this is excellent in all pestilential Distempers being a rare Cordial to fortifie and strengthen the Heart in any Plague or pestilential Fever Take the weight of three Barly-corns in a spoonful of Carduus Bugloss or Borrage-Waters and keep your self moderately warm Morning and Evening Bezoardick-Water Take the Roots of Carline-Thistle and Swallow-wort of each four Ounces Leaves of Water-Germander Rue Carduus-Benedictus Thyme Tops of St. John's-wort of each two handfuls bruise and shred these and suffer them to macerate or infuse in four pints of distilled Water of Nuts and one pint of Spirit of Wine distil them in a Sand-Bath with a moderate Fire burn the Sediment and extract a Salt out of it to be dissolved in Water when you use it Bifoyl or Twa-blade This small Herb growing up from a Root that has something of a sweet Savour in it like Garden-Musk is good being bruised or applied to green or old Wounds and also for Ruptures the Herb being applied Poultis-wise when the Parts are well trussed up Bilberries These made into a Syrup are cooling and astringent allay the Heat of the Stomach and quench Thirst Bile To cure this Grievance take a white Lily-root rost it in the Embers in a brown Paper then bruise Figs small and Fenugreek-seeds with Linseeds of each a quarter of an ounce beat these well together boil them in new Milk until it be thick stir it well and put to it a quarter of a pound of Barrows-grease and lay it on Poultiswise Birch-Bark It is bituminous and therefore mixed with Perfumes it renders a wholsom Air in such Places as it is burned The Fungus of it has an astringent quality so that it very strangely stops bleeding The Tree being pierced in the Spring before the Leaves come forth yields a very wholsome and nourishing Liquor against the Dropsie
Hungarian Vitriol and Alom of each half a pound Phlegme of Vitriol ten pounds boil them till the Vitriol and Alom are dissolv'd and being cold filter them through a brown Paper and if any Crystals shoot separate the Liquor from them adding to each pound an ounce of Oil of Vitriol Dip a Cloath into this Liquor and apply it to the Part affected Blood to sweeten Take of the best and clearest red Coral an ounce reduce it by grinding it very well on a Stone or Porphyry to an impalpable Powder Take a dram at a time of this Magistery made without Acids as long as you find you 've occasion Blue-Bottles The distilled Water of the Flowers give help in the Inflammations of the Eyes and in drying up and healing putrid Ulcers The Powders of the Flowers taken inwardly are very effectual in the Jaundice Body-bound To remedy Costiveness boil in a large Porringer about a handful of the Leaves of common Mallows and let the Party sup them up before Meals Bole Armoniack To prepare this you need no more than moisten it with May-dew or any other Dew not too gross and dry it in the shade Borrage This is one of the four Cordial-Flowers it comforts the Heart cheers Melancholy revives the fainting Spirits and purifies the Blood The Water of it is good for Inflammations of the Eyes and for Fevers and the like virtue has the Conserve made of the Flowers The Conserve of the Flowers mixed with Wine opens Obstructions in the Female Sex Bore baked This is usually meant of the Parts of a wild Bore though it will indifferently serve for any Take the Leg season it very and then lard it with Lard seasoned with Nutmeg Pepper and beaten Ginger lay it the Bones being taken out in a Pye with fine but strong thick Crust then sprinkle it over with the foremention'd Spices and Salt putting a few whole Cloves and Bay-Leaves on it with large slices of Lard and store of Butter and being baked liquor it with sweet Butter and stop up the vent and if you would have it keep long bake it in an earthen Pan and filling it up with Butter it will if it be not set in a very moist place keep a whole Year or before you put the Flesh into the Pye you may lay it in soak two Days then parboil it and bake it in all Points seasoned as before Box-Leaves Dry them and powder them then take from one dram to one and a half They purge gently so does the Decoction of an ounce and a half of them in Whey or some such like Liquid Bramble-Berries or Black-Berries The Berries not quite ripe are very astringent A Decoction of them heals sore Mouths and allays the Heat of Fevers Brawn broiled Cut a Collar of Brawn into slices and lay it on a Plate in an Oven and when it is broiled enough serve it up with the Juice of Oranges Pepper Gravy and beaten Butter Brawn of a Pig Let not your Pig be any way spotted yet pretty large and fat and being scalded draw and bone it whole only the Head being cut off then cut it into two Collars overthwart both the sides and being washed soak them in Water and Salt two Hours then dry them with a clean Cloath and season the inside with minced Lemon-peel and Salt rowl them up even at both ends and put them into a clean Cloath bind them about very tite and when the Water is boiling put them in adding a little Salt keeping the Pot clear scummed and when they are sufficiently boiled hoop them and keep them in an even Frame and being cold put them into a souced Drink made of Whey and Salt or Oatmeal boiled and strained and then put them into such a Vessel as you can conveniently stop up from the Air. Brawn to souce Take a fat Brawn about three Years old and bone the Sides cut the Head close to the Roots of the Ears and cut fine Collars of a side Bone and hinder Legs an inch deeper in the Belly than on the Back bind them up equally at both ends soak them in fair Water and Salt a Night and a Day put them into boiling Water keeping the Pot continually scum'd and after the first quick boiling let them boil leisurely putting in Water as it boils away and so lessening the Fire by degrees let them stand over it a whole Night then being between hot and cold take them off into Moulds of deep Hoops bind them about with Packthread and when they are cold put them into Souce-drink made of Oatmeal ground or beaten and Bran boiled in fair Water being cold strain it through a Sieve and putting Salt and Vinegar to it close up the Vessel tite and so keep it for your use Bread the French way Take four pound of Wheat-flower very fine a pint of new Ale Yest beat the Whites of six new-lay'd Eggs mingle them together adding three spoonful of Salt finely beaten a then so much Milk and fair Water an equal quantity as will make it into a Dough so that it may be pretty stiff and having worked it well that it becomes of an even mixture in all Parts cover it with a wooden Tray pretty warm and when the Oven is prepared for receiving it make it into Rouls or as you please and when it rises and begins to look brownish take it out chip off the Crust whilst it is pretty hot Breading Meats or Fowls These being divers ways to be done it is necessary they should be here set down in order to prevent their being frequently mixed and not readily found upon occasion 1. Flower mixed with grated Bread 2. Sweet-Herbs dried and powdered mixed with grated Bread 3. Lemon-peel dryed so that it may be beaten into Powder or Orange-Peel scraped very small and mixed with grated Bread and Flower 4. Sugar finely beaten and mixed with Cinamon grated Bread and fine Flower 5. Coriander-seeds Fennel-seeds Cinnamon and Sugar finely beaten and mixed with Flower 6. For young Pigs beaten Yolks of Eggs beaten Pepper Nutmeg and Ginger mixed with grated Bread and a little fine Sugar 7. Sugar Bread and Salt only mixed This is generally known by the Name of Dredging or scattering over the Fowl or Meat whilst roasting to keep it up to a good colour and secure the Gravy from too much evaporating by the Heat of the Fire or running out into the Dripping-Pan Breast-aching This is either occasioned by the emptyness of the Veins or a pricking caused by virulent Humours To remove this grief take a piece of Flannel of a deep blue Colour so often dipt in the Dye till it looks as if it were black anoint the Breast with Oil of Camomil and Smallage and then cover it warm with the Flannel Breast canker'd To remedy this grievance Take a mellow Pippin of about a Year old cut off the top and take out the Core fill it with Hogs-Lard and cover it with the Cap roast the Apple then to Pap so
distilled from it provoke Urine and remove Obstructions in the Reins and Bladder Cammock to make the Distilled Water You must take four pounds of the Rinds of the green Roots cut them very small and infuse them in a gallon of Malmsey or Mallaga and then set them over a gentle heat Distill them in a glass Alembick in Balneo Mariae and you will have a pleasant Water fit for the abovesaid Uses Capon Boil'd the Italian way Take a young Capon draw it and truss it to boil then lay it in fair Water and parboil it a little then boil it in strong Broth until it be enough Then take a good quantity of Beet-leaves boil them in fair Water very tender press out the Water and take six Sweetbreads of Veal boil and mince them and the Herbs very small then add the Marrow of four or five Bones steep the Sweetbread Herbs that are minced small and boil the bigger pieces in Water by themselves and lay on the Capon on the top of the Dish Then take Raisins of the Sun stoned shred them small with half a pound of Dates a quarter of a pound of Pomcitron minced and a pound of Naples Bisket grated put them together in a large Dish or Charger with half a pound of Sweet-butter and work it with your hands into a piece of Paste season it with a little Nutmeg Ginger Cinamon and Salt well beaten and some Parmisan grated and mingled with fine Sugar then make a Paste of fine Flower six Yolks raw of Eggs a little Saffron beaten small and half a pound of Butter and a little Salt then drive out a long sheet with a Rowling-pin very thin and lay the Ingredients in small heaps round or long then cover them with the Paste and cut it asunder and lay about the Capon till you have filled the Dish then pour on Butter with little strong Broth garnish it with Lemons and serve it up Carbuncle Take Salt well beaten to Powder sift it and incorporate it with the Yolk of an Egg and applying it it will draw away the Venom and offensive Humours break any Boil or Plague-sore and contribute much towards the healing of it Carp to Roast Make a Pudding of Almond-paste and Cream grated Bread Nutmeg Currans and Salt and when the Carp is drawn without cutting open viz. through the Gills put in the Pudding that way till the Belly be full tie it to a Spit and when it is roasted make the Sauce with what drops from it and the Juice of Oranges Cinamon and Sugar beaten up with Sweet-butter Carp Stewed Having bled him save the Blood scrape off the Scales and take out the Intrails then put him into your Stew-pan with Made Ginger Cloves Nutmeg Sweet-herbs and a large Onion quartered with half a pound of Butter mix some of the Blood with Claret put it in and being enough garnish it with sliced Lemons and green Spinage and serve it up to the Table Cassia its Vertues It 's Loosening and a Purifier of the Blood it allays Heat and moderately loosens the Belly provokes Urine purges Choler and Phlegm and mollifies the Breast and Throat it resolveth Inflammations and cleanses the Reins from Sand and Gravel Caustick Liquor of Verdigrease Take Verdigrease four ounces Salt of Niter eight ounces mix them together fire them and let them burn in an Iron or Marble Mortar well heated then make them into a Powder and put them into a convenient Vessel Let them by dropping dissolve in a moist place and preserve the Liquor that falls in a thick Glass or glazed earthen Pot. This Liquor is highly approved for consuming proud and corrupted Flesh and likewise all sorts of Excrescencies more particularly such as accompany Venereal Distempers Caustick Powder or Specifick Corrosive of Paracelsus To make it Take Corrosive Mercury Sublimate three ounces Sal Armoniack two ounces powder them together put them into a Matras pour on them a pint of Aqua fortis which evaporate in a moderate heat till the Ingredients come to the consistence of a Paste dry the whole Mass in such a moderate heat as will reduce it to a fine Powder This Powder Cauterizes very speedily and violently any superfluous Flesh and such Excrescencies as are to be removed It is quick in Operation and the regard that is to be had to the Nature of the Corrosive Sublimate requires much Caution and Prudence in the Use of it insomuch that you must put on but a very little at a time and use it only upon strong Bodies and it is to be applied upon no other Parts than what are remote from the Emunctories of the Noble Parts Celandine the greater The Juice of this is very good to take out Spots Pins and Webs in the Eye but by reason of its sharpness you may allay it with a little Breast-milk Being put into hollow Teeth often it will loosen them and greatly facilitate their Drawing Warts frequently rub'd with the Juice of Celandine will dry up and peel off The Decoction of the Root being drank with Aniseeds and Whitewine is good for the Jaundice or to wash eating Ulcers withal The Root being chewed asswageth the Tooth-ach Celandine the less It breaketh the Skin where it is applied as a Poultis it cause bad Nails and Hair to fall off the Juice of it snuffed up the Nose greatly purges the Brain A Gargarism made of the Decoction of it with Honey has the same effect Centaury major The chief Vertues of this consists in the Root which is used for Ruptures Difficulty in Breathing old Coughs Pleurisies and Spitting of Blood It is successfully given in the Dropsie and Jaundice being either infused in Wine or beat to Powder and drank immediately Centaury minor Of this Lesser sort Galen has written a large Treatise It purgeth Choler and Phlegm for which cause the Decoction thereof is given in Tertian Agues It kills Worms in the Belly The Leaves of this Herb being applied fresh to Wounds search them and heal up Ulcers Cephalick Elixir Take Misleto that grows on the Oak Piony-roots the Bigger Valerian of each an ounce and an half Piony-seed Laurel and Juniper-berries of each one ounce Cinamon Mace and Cubebs of each three drams Flowers of Tillet Rosemary and Lavender of each a handful bruise what is to be bruised and macerate them together for twenty four hours in the Water of Lilies of the Valley Black-Cherry-water the rectified Spirit of Wine of each a pint and an half then distill them according to Art To the Liquor distilled add refined Sugar one pound Tincture of Ambergrease a dram put this Elixir in an Earthen-Pot well stop'd and glazed This Elixir is of wonderful Use in Epilepsies Apoplexies and other cold Diseases of the Brain being taken fasting from half a spoonful to two spoonfuls Cerate for Masks for Women Take white Bees-wax four pound Sperma Ceti two ounces Oil of the four greater cold Seeds cleansed extracted without fire and Bismuth precipitated of each
three drams Borax and Burnt-Alom finely powder'd of each half a dram melt and mix them in Balneo Mariae and at the same time dip and spread the Cloth This Preparation for the Lining Womens Masks or laying on their Faces going to bed wonderfully preserves the Beauty and encreases its Charms and Loveliness to Admiration Cerate for Womens Breasts Take Oil of Roses six ounces bruised Periwinkles three ounces the Juice of Mint and the lesser Sage of each an ounce and an half boil them over a soft fire to the consumption of the Juices then press out what remains thorough a close-threaded Cloth then melt into it Bees-wax three ounces and when it is almost cold put in three ounces of the Powder of Mastick and having well stirred these about dip in the Cloths you intend to use This prevents the Breasts of Women from swelling or growing big after Child-bearing it likewise changes the course of the Milk and turns it downwards it must be laid pretty hot on the Breast and wrapt up with warm Cloths and renew'd every twenty-four hours till the desired Effect be performed Cerecloth for Broken Bones Take Frankincense and Galbanum of each three quarters of an ounce Mastick an ounce Wax three ounces Rosin an ounce and an half Olive-oil an ounce dissolve the Galbanum in a little Vinegar and then melt all together in the Oil and so bruise and strain it thorough a Cloth then dip your Cerecloth and apply it to the Fracture and it will mainly strengthen the Sinews and knit the fractur'd Bone sooner than can be reasonably expected Cerecloth of Galbanum Take prepared Galbanum an ounce and an half Turpentine an ounce Assa foetida half an ounce Bdellium a dram two drams of Red Myrrh and two ounces of Bees-wax the Leaves of Fetherfew and Mugwort of each half a dram the Seed of Daucus one scruple Dissolve all except the Assa foetida in Whitewine-Vinegar and that is to be dissolved with the Turpentine and so mixing them well together make a Cerecloth This being applied to the Belly expells Wind kills Worms and provokes the Courses prevents Fits of the Mother c. Cerecloth of Saunders Take ten drams of Red Saunders and six of White and Yellow an ounce and an half of Red Roses and seven drams of Bole-Armoniack half an ounce of Spodium of Ivory and two drams of Camphire Yellow Bees-wax one pound Oil of Roses six ounces Let the Saunders be powdered together and the Roses Ivory Bole and Camphire apart then melt the Wax over a moderate fire and when it is somewhat cool mix the Powders putting in the amphire last dissolved in Oil so mix them well together for your Use It is extraordinary good apply'd to the Stomach for Inflammations of the Liver and other Parts likewise against Pains and Weakness of the Back and Reins and may be used for Pains in any other Parts Chalybeate Salt against an ill Habit of Body Take Vitriol of Mars an ounce Sal Prunellae two ounces Salt extracted out of the dead Head of Aqua fortis three ounces pulverize them together and put them into a glass Cucurbit set them in a Sand-Bath with a Fire made under them by decrees augment the Heat till the Matter look red hot and flows like Water and in the end turn to a hard red Stone or Salt This is much applauded for the Cure of Cachexies and scorbutick Distempers also to purge the Mass of Blood create an Appetite and open the Passages of the Urine provoke Sleep and divert the Fluxes of Rheum it also carries off bad Humours by Sweat and Stool or insensible Transpiration You may take it when 't is finely reduc'd to Powder from seven or eight to twelve or fifteen grains in a Glass of Wine or some convenient Cordial Waters Cheese to Make It is not here meant the ordinary sort of Cheese but a Rarity To make it therefore Put whole Cinnamon in new Milk or Cream let it boil then take it off and sweeten it with Sugar add two quarts of Milk or Cream a spoonful of Runnet cover it till it curdle then strew on it Sugar and the Powder of Cinamon and dip Sippits in Canary and serve it up Cheesecakes Put to a Gallon of new Milk half a pint of Runnet let it stand till it is curdled then put the Curd into a Linnen-Cloath tye it up and by laying a Weight on it press out the Whey which being done beat up the Curds with Yolks of Eggs White-wine and Rose-water with a little Sugar dissolved in the latter then add half a pound of Currants washed clean from Gravel and Stones make up all these Materials into a Puff-past of fine Flower Eggs Butter Ale Yest and as much Milk as will fashion it beat it with a Rolling-pin till it is of an equal temper then take and roul it up into little Balls spread them out into round flat pieces as thin as is convenient make them into what fashion you please When they come to be turned up put the Curds and other Materials in the middle of them then wet them round with Water turn up and pinch the Corners and put them into due proportion and when baked strew them over with Sugar mixed with Powder of Cinamon or without and sprinkle over them Rose-water and so serve them up Cheesecakes the Italian way Take two pound of Pistaches stamp them when taken out of the Shells with two pound of Morning-Milk Cheese-Curd newly made three ounces of Elder Flowers and ten Eggs Sugar and sweet Butter of each a pound with two quarts of Flower drain these in course Strainers and put them into a Puff-past Cheesecake fashion Cheesecakes without Milk Take twelve Eggs and lay away six of the Whites beat them up finely and having a quart of new Cream boiled up with Mace take it off and putting in the beaten Eggs stir it about till it curdles then let it cool a little and put in a good quantity of Sugar beaten Mace and grated Nutmeg dissolve a little Musk and Ambergrease in Rose-water and sprinkle it over lightly then put in three or four spoonfuls of grated Bread with half a pound of beaten Almonds and a little cold Cream with some Currans and it will make an excellent Curd Then make up a Puff-past Cheesecake fashion in which this is placed and bake them in a moderate Oven and drawing them sprinkle them over with Rose-water and Sugar and so serve them up Chicken in White-Broth Take a quart of White-wine and three pints of strong Broth and put one or more Chickens to it in a Pipkin or a convenient earthen Vessel add a quarter of a pound of Dates sliced half a pound of fine Sugar and four or five Blades of Mace the Marrow of three Bones and a handful of white Endive shred small and let them stew over a gentle Fire and when the Broth is well tasted strain the Yolks of ten Eggs into it keeping it continually
stirring that the Eggs may mix with the Broth and not curdle then take out the Chickens put the Broth into the Dish and lay them in it and garnish it with Marrow sliced Dates large Mace Endive preserved Barberries and boiled Skirrets and make Leer of Almond-Past and the Juice of green Grapes Chilblains Take a Turnip put it under hot Embers and roast it well then take off the Coat and beat it to Mash apply it very hot Poultiswise shift it often for fresh ones and continue it three or four Days China-Broth Take an ounce of China-Root chipped thin steep it in three pints of Water all Night on Embers covered the next Day take a Cock-Chicken put in its Belly Agrimony and Maiden-Hair of each half a handful Raisins of the Sun stoned a good handful and as much French Barly boil these in a Pipkin close covered on a gentle Fire six or seven Hours strain it and take it for a Consumption or any Defect in the Lungs Chops of the Breast Take two drams of the white sort of Gum-Tragacanth beaten and sifted into fine Powder macerate them over a gentle Fire in a sufficient quantity of Rose-water and extract a Mucilage This is a very good Remedy to cure Clifts and Chops of the Breast and Nipples It may serve for the Hands Lips or any other Parts being bathed or anointed with it warm Cinamon takes away and dissolves all superfluous Humours of the Body and fortifieth the Members There is a distilled Water made of Cinnamon strong in Smell and Tast and of great Virtue and is thus made Cinamon-Water to Make Take a pound of Cinnamon that has not lost its Scent bruise it and put it into a Vessel with four pound of Rose-water and half a pint of White-wine then set your Vessel being very close stopt in warm Water and then make your Distillation in the same Water being placed on a Furnace where the Fire is maintained in such manner that the Water may continue boiling This distilled Water is sovereign against all Diseases proceeding from cold Causes for it dissolveth and consumeth Phlegm removes Windiness and clammy Humours and comforts the Stomach Liver Spleen Brain and Sinews It is an admirable Cordial against faintness or fainting Fits comforting and cheering the Heart it resists Poison or the biting of venomous Beasts provokes Urin and the Terms and proves helpful to those that are short-winded or are sick of the Palsie Citron The Juice of it represses Choler and if made into a Syrup with fine Sugar is very good against the Plague and pestilential Fevers The Meat or Pulp is of a gross and phlegmatick Substance the Kernels bitter and loosening Citrons a Syrup Take Citrons as many as you think convenient pare and slice them very thin then put them into a silver or glass Bason with layings of fine Sugar till it be near full the Day following pour off the Liquor into a Glass with a paper Funnel strain it with a tiffany Strainer clarifie it on a soft Fire and it will keep a Twelve-Month This is excellent in hot Distempers especially mixed with Juleps and Cordials Claret-Water for the Stomach Take four ounces of Cinnamon bruised Cloves Ginger Mace Galangal and Cardamoms in Powder of each half a dram macerate them in the Cold in two quarts of Aquavitae and a pint and a half of Rose-water six Hours being put into a Matrass very close stopped filter it and in the filtering dissolve two pound of Loaf-Sugar and so the Water is perfect This is very pleasing in Tast and exceedingly fortifies the Stomach and Vitals dissipates Windyness and creates a good Appetite you may take it from three drams to half an ounce Cloves They help Digestions stay the Flux of the Belly and are binding they clear the sight and the powder of them consumes and takes away the Web or Film in the Eye as also Clouds and Spots being beaten to Powder and drunk with Wine or the Juice of Quinces they stay Vomiting restore lost Appetite fortifie the Stomach and Head gently warm an over-cold Liver and for this Reason they are given with success to such as have the Dropsie The smell of the Oil of them is good against fainting Fits and Swoonings and being chewed they sweeten the Breath and fasten the Teeth the Powder of them in White-wine is given for the Falling-Sickness or Palsie the distilled Water of Cloves is good against Surfeits and pestilential Diseases receiving the Smoak of the Gloves into the Nostrils whilst they are burning on a Chafing-dish of Coals opens the Pores of the Head Clouted-Cream Set new Milk to simper on the Embers twelve Hours add sliced Marmalade of Damascens Sugar and Cinamon finely powdered with as much Cream as amounts to a third part of all these Materials serve it up strewed over with Sugar and sprinkled with rose-Rose-water Cock-Ale Stone four pound of Raisins of the Sun washed and well dryed take a young Cock truss him and put him into twelve Gallons of Ale with the Raisins of Nutmegs and Mace of each an ounce Dates half a pound infuse these in a quart of Canary twenty four Hours and put them to the Ale When the Cock is boil'd almost to a Jelly strain and press out the Liquor put it up into a Cask and put about half a pint of new Ale-Yest to it let it work a Day and the next you may broach it but three or four Days is better If this prove too strong as no doubt it will to some Pallats mingle it as you please with plain Ale in the drawing or by putting two Gallons of it into three Firkins of plain Ale in the Barrel It is excellent to strengthen and restore decayed Nature and is drank with success in a Consumption Cock-Water Take a Cock pull him alive then kill him and split him take out his Intrails quarter him and bruise his Bones then put him into a Rose-water Still with a Pottle of Sack Currans and Raisins of the Sun stoned and Figs sliced of each a pound Dates stoned and cut in halfs half a pound Rosemary Flowers wild Thyme and Spear-mint of each a handful wild Marjoram Bugloss Pimpernel of each two handfuls new red Cow's Milk two quarts distill these over a gentle Fire putting into the receiver a quarter of a pound of brown Sugar-Candy beaten small four grains of Ambergrease and forty grains of prepared Pearl and half a Book of Leaf-Gold Two spoonfuls of this taken Morning and Night are good for a Consumption Codlin-Cream Scald the Codlins till they are pretty soft peel them and scrape off the Pulp from the Core strain the Pulp through a thin Linnen-Cloath add to it Sugar well dissolved in Rose-water and then mingle these with Cream adding if you find occasion more Sugar Rose-water and a little Cinnamon powdered very fine and serve it up Codlin-Tart Take Codlins before they are quite ripe pare them cut them in quarters and take out the Cores lay them in
the Waters put the Barley into a Pipkin with a Crag-end of a Neck of Mutton and a Knuckle of Veal pour thereon a sufficient quantity of fair Water and let it boil scumming it well when it hath boiled an hour put into it a Pullet and let it boil an hour longer then put in a large quantity of Sorrel Lettice Purslain Borrage and Bugloss and let it boil an hour more viz. three hours in all Before you put in the Herbs season the Broth with Salt and a little Pepper and Cloves then strain out the Broth and drink it pretty warm three or four times every day Consumption a Water Take the Liver of a Calf and the Lungs of a Fox the Herbs Lungwort Liverwort Sage Rue Hyssop of each one handful Elecampane the Root of Flag of each half an ounce Anniseeds Carraway-seeds Sweet Fennel-seeds of each half an ounce Flowers of Borrage of Bugloss of each two drams cut them all very small then infuse them for twenty-four hours in two quarts of Old Mallaga and Scabious and Carduus Water of each four ounces Hyssop-water two ounces then distill it and sweeten it with Sugar-candy Drink a little glass-full thereof two or three times a day This Water comforts and strengthens the Lungs and Liver attenuates thick Phlegm and expels Wind out of the Stomach and Bowels Contagion of the Plague to Expell Take Rue Wormwood and Black-berry-tops of each half a handful Celandine an handful and a half put them into a glazed earthen Pot when bruised together with a pint of strong Whitewine-vinegar stop the Pot close then let them seeth in Balneo Mariae till the third part be consumed and then strain it out and keep it close stopt Let the Party infected drink two or three ounces of it and sweat after it without sleeping a considerable time if it may possibly be prevented it fortifies the Heart assisting Nature against Poisons and infectious Airs Contrayerva-Stone Take Oriental Pearls the Root of Contrayerva Coral and White Amber prepared of each a dram prepared Crabs-eyes double the weight of the rest Take the Jelly of Vipers and with it make the rest up into Balls and dry them and keep them for your use This reduced by scraping into a Powder is highly commended against the Plague or Pestilence or such-like raging Diseases occasion'd by Infection It may be taken in Wine or Cordial-waters from ten to twenty or thirty grains Coral to Prepare Take such a quantity as you think convenient make it into a fine Powder in a Porphyry or Steel Mortar drop on it by degrees a little Rose-water and form it into Balls for use After this manner Crabs-eyes Pearl and Precious-stones are prepared to make up Cordials compounded of them and other suitable Materials for the strengthening the Heart in Fevers or such-like violent Diseases and to restore the Decays of Nature Cordial Excellent Take two ounces of dried Red Gilliflowers and put them into a Pottle of Canary add three ounces of fine Sugar in Powder and half a scruple of Ambergrease in the same manner put them into a Stone-bottle and stop it close often shaking it and when it has stood ten Days then pass it through a Jelly-bag or Strainer and putting it up for use take two or three spoonfuls of it at a time and it will greatly strengthen the Heart and restore Health again c. Cordial-Water Take a gallon of Strawberries clean pick'd put to them a pint of Aquavitae and let them stand four Days and then pour off what is liquid and strain the rest into it sweeten it with a little Sugar and infuse a grain of Musk or Ambergrease into it This strengthens the Heart and Stomach Half a quartern in a Morning is a good Preservative against ill Airs and Infections Cosmetick-Water Take fine White Sugar a pound Roach-allom three ounces White Poppy-seed Flower of Beans Water-lillies Violets and great Housleek of each one handful the Juice of four Lemons and the grated Crumbs of two White Penny Loaves Goats Milk and White-wine of each a quart Bruise what is to be bruised and mix them together putting them into a Glass Alembick Distill them in Balneo Mariae and it will be an excellent Beautifyng Water to preserve the Hands Face and other parts of the Body clear smooth and of a good Complexion Cough Boil in two quarts of Posset-drink a good handful of Moss that groweth upon Oaken Pales and drink a good draught in the Morning and take three spoonfuls of good Sallad-oil after it drink it afternoon and at night without Oil taking sometimes at Night one of Matthews's Pills with it Cough Take Raisins of the Sun stoned and Figs warned and sliced of each two ounces unset-Hyssop a handful Enula-campana dried and bruised two ounces Aniseeds bruised one ounce boil all these in a gallon of small-Ale till half is consumed then strain it and put to it Honey and Sweet-butter of each four ounces Saffron dried and powder'd half a dram boil them again gently till they be well incorporated Drink half a pint of this Liquor warn'd both Morning and Night This Proportion made twice hath cured Coughs of long continuance Coughs Take three spoonfuls of the best Sallad-oil three spoonfuls of Vinegar and Sugar-candy enough to sweeten it Take it in the Morning fasting and at Night when going to rest Cough or Cold Take a quart of Milk and make a Posset thereof with a pint of Ale then strain it and put two spoonfuls of beaten Aniseeds two Pippins sliced with the Pareings and a stick of Licorice bruised and a quarter of a pound of Raisins stoned let it boil gently for half an hour then strain it again and drink a draught thereof warm with a little piece of Fresh-butter in it Take it two or three times a day Cough or Cold Take Fennel and Parsley-roots four of each wash and scrape them and take the Pith out of them Maiden-hair Rosa-Solis-flower of each one handful Licorice Coriander and Aniseeds one ounce five Leaves of Harts-tongue Lungwort and Liverwort of each a handful Raisins stoned half a pound shred the Herbs and bruise the Seeds and put them all into a Pottle of Spring-water in a Pipkin close covered which set on hot Embers for a whole Day together till the Liquor be half consumed then strain it without pressing it and sweeten it with Brown Sugar-candy and drink thereof Morning and Evening Cough or Cold Take three ounces of Enula-campana scrape off the Rinde and cut it into thin slices then boil it in three pints of Water till it comes to a pint and an half then put therein a pound of fine Sugar and let it simper a little on the fire then take it off and let it cool and it will be a perfect Syrup of which take three spoonfuls both Morning and Evening Cough or Cold Take one pound of fine Sugar Licorice and Enula-campana finely powder'd of each four ounces put them into a little
earthen Pan and moisten them with two or three spoonfuls of unset Hyssop-water distilled when it is in its flower then sprinkle into it a little powder'd Pepper and cast them into a Pye-plate with Flower strewed on it and when it is cold make Lozenges of it Cough or Cold Take Germander Hyssop Horehound Maiden-hair Agrimony Bettony Liverwort Harts-tongue of each an handful boil them in nine pints of Water to the Consumption of six then let it cool and strain it To the Decoction put clarified Honey half a pound fine Powder of Licorice five ounces Elecampane-roots in Powder three ounces boil them up to the thickness of an Electuary and take of it about the quantity of a Nutmeg at any time especially in the Morning fasting and at Night when you go to rest Court-Ielly Take three or four Calves-feet and lay them in Water all night then scald off the Hair slit them and take out the long Bones then take a young Cockerel and dress him after he has lain all night in Water boil him and the Feet together in four pints of White-wine and as much fair Water until they be enough then let it run thorough a Strainer into a Bason or other Vessel letting it stand till it is cold then with the point of a Knife or Spoon take of the clearest from the settlings and put it into a Pot with three quarters of a pound of fine Sugar and two ounces of Cinamon scraped an ounce of Ginger two sliced Nutmegs and ten Cloves boil them together and while they are boiling put in the Whites of six Eggs and a Branch of Rosemary strain it thorough a Jelly-bag and so serve it up This greatly fortifies Nature creates good and wholsom Blood and restores decayed and Consumptive Bodies Cramp To make an Amulet for the Stomach Take the Roots of Mechoacan reduce them to a Powder and fill with this Powder a little square Bag of Sarsnet or some such slight stuff Let it be about three inches square and hang it by a string about your Neck so low that it may reach the Pit of the Stomach Wear it next the Skin Cream-Cheese Take two quarts of Milk warm from the Cow Almonds blanched half a pound beat the Almonds small add a pint of Cream and of Rose-water four ounces half a pound of fine Sugar and a quarter of an ounce of beaten Cinamon and as much Ginger then put the Runnet to the Milk and Cream and when it is curdled press out the Whey and what remains beside serve up in Cream Cream of Eggs Take a quart of Cream heat it and beat up the Whites of five Eggs keep them stirring and when it boils add two or three spoon-fulls of Rose-water and when it begins to thicken take it off let it cool and put in a little Salt and fine Sugar and so serve it up Cream-Fool Take two quarts of Cream set them over a gentle fire in an earthen Vessel and when it simpers up add the Yolks of twelve Eggs well beaten up with three or four spoon-fuls of cold Cream put them to the hot Cream and keep it continually stirring to prevent burning-to When it is boiled well take it off and let it cool then put to it half a gill of Canary stir it about and pour it on Sippets cut very thin and strew'd over with the Powder of Cinamon and Sugar then pour over it some Syrup of Rasberries and serve it up Cream-Tart Take Manchet-bread pare off the Crust and grate the Crumb very fine mix it with sweet Cream and Butter beat up the Yolks of a dozen Eggs with Cream adding four ounces of Sugar boil them till they come to a thickness then make two leaves of fine Paste as thin as conveniently can be raised make them but shallow and put the Materials into them put on the Lid bake the Tart in a gently heated Oven and when it is bak'd strew fine Sugar over it and then serve it up Curd-Cakes Take a pound of Curds four Yolks of Eggs and two of the Whites a little Flower to bind them together Sugar grated Nutmeg mingle 'em well and bake them in Cakes Icing them over with Sugar dissolv'd in Rose-water or drop them into a Frying-pan in hot Suet as you like them best Currant-Cream Take Red Currants plump them up in warm Water then mash them and strain them thorough a Cloth with hard pressing put to them the Powder of Cinamon and Sugar and a quart of new Cream and serve them up Currants or Gooseberries a Ielly Take the Fruit indifferently ripe press out the Juice through a coarse Linnen-cloth clarifie it and add to each quart a pound of Sugar clarified and boiled up to a Candy height then boil them together till a third part be consumed put to them a pint of White-wine wherein an ounce of Cherry-tree or Plum-tree Gum has been dissolved and it will bring it into a curious Jelly Custards to Make The Paste being raised into what Form you please dry it a little in an Oven after it has been drawn that the Moisture that is to be put into them by reason of their thinness may not make them fall when put into a hot Oven then break eighteen Eggs into two quarts of Milk yet half the Whites must be omitted and if made of Cream no Whites at all only the Yolks then a pound of Sugar and a little Rose-water beat them together till they are very well mixed and when you fill your Pans or Pastes strain out the liquid part and leave the Curds and Crudities if there be any behind and bake them in an Oven about three-quarters heated Custards another way Boil a quart of Cream with Nutmegs Mace and Cloves bruised of each two drams the Yolks of ten Eggs and the Whites of five beaten up with a little cold Cream mix these together with a grain of Saffron wet in White-wine or Canary and strained thorough a Linnen-cloth with a hard pressure upon often wetting put these Ingredients into the Paste you have provided for them in what fashion or form you please and if you find it proves too thick make it thinner with a little Milk and Rose-water adding a little refined Sugar and powder'd Cinamon infus'd in White-wine then bake them in a gentle Oven and serve them up on Plates with Sweetmeats or Flowers made in Paste Cyprus the Bark of the Boots Prepared Infuse the Bark after you have cleansed it in sharp Vinegar for the space of three Days then dry it and keep it for use And in this manner you may Prepare the Leaves of Spurge Laurel Mezereon or such like DAistes This Herb is excellent for Wounds in the Breasts the Oil of it Plaister or Syrup are extraordinary good and requisite to be kept in all Families The great wild Daisie is a Wound-Herb to be had in great regard often to be used in Drinks or Salves either externally or internally The Juyce of these or the distilled Water as
another Take half a pint of Small-beer half an ounce of burnt Harts-horn powder it and boil it a little in the Liquor and it will fortifie the Heart and expell the Heat Drink for Malignant Fevers Take Spring-water a quart give it a walm or two put into it an ounce of burnt Harts-horn the Mixture being cold put in three ounces of Syrup made of the Juice of Lemons make them well together and take a quarter of a pint both Morning and Evening Drink for Head-Pains Take of the Leaves of Senna one ounce Cinamon Aniseeds Fenel-seeds and Currans of each a dram Licorice two drams Rosemary and Sweet Marjoram a handful shred and bruise these and slice in three or four new Figs boil them in three pints of Water with an ounce of Sugar till a third part be consumed then strain it The Dose to the weak is about two ounces but for stronger Bodies from two to four ounces It removes Pains if the Body be open or soluble that the Vapours arise not too hastily to afflict the Brain ☞ Note If the Heâ—d be pained and the Body bound endeavour the first thing you do to open and render it soluble otherwise the ascending of Vapours to the Brain will so disturb the Head and distemper it with Heat and Pain that Lightness of the Head Phrensies or raging Madness may happen to ensue if not timely prevented Drink correcting sharp Humours Take an ounce of choice Barley wash it very clean then boil it in a quart or more of Spring-water till the Grains begin to burst then strain the Decoction through a Cloth and drink it for your ordinary Drink at Meals Drink for the Scurvy Take two handfuls of Water-trefoyl and suffer it to work in about eight gallons of Wort use it for all or the greatest part of your ordinary Drink and it will purge out by gentle breathing Sweats the noxious Humours that occasion the Distemper Drink for Wheezing Take five pints of fair Water half a pint of Honey six Figs an ounce of Blue Currants two drams of Licorice boil them to the consumption of a pint and drink a quarter of a pint of it both Morning and Evening pretty hot This brings away tough Phlegm cures the phlegmatick and slimy Cough and remedies Shortness of Breath Dropsie Take Smallage Thyme Hyssop Watercresses Pennyroyal Nettle-tops of each a handful Caraway-seeds Calamint Elecampane-roots of each one ounce boil them in six Quarts of running Water until one half be consumed then strain it put to this Liquor two quarts of Canary add Licorice scraped and bruised two ounces Sweet-Fenel-seeds one ounce Cumin-seeds and Alexander-seeds of each two drams boil all these together again for half an hour then strain it for use Take nine spoonfuls of this Liquor in the Morning fasting and as much about three or four in the Afternoon and continue it for some time Dropsie Take the Root of Gors it groweth upon Hills and Heaths and is full of Prickles and yellow Flowers pare off the outward Bark which throw away then scrape off the inner Rinde and fill a pint Bottle with it lightly then fill it up with Rhenish or White-wine let it stand to infuse all night the next morning drink a glass-ful of it and continue it till you are cured Dropsie Take Rue Camomil Melilot Calamint of each two ounces beat them small and boil them in Wine and Oil of Dill then add of Gummi Carana as much as sufficeth to make a Plaister Dropwort-Root its Vertue A Decoction of it provokes Urin and expels Gravel cures the Heat of Urin and removes the difficulty in making it The Juice of the Root and the Powder are held to be successful in the Falling-sickness The Dose is a dram of the Powder or Juice of the Root in Wine It 's excellent in stopping Fluxes It heals the Ruptures of the Belly and cures the Bloody-flux Ducks-Meat It swims on the Tops of Ponds mostly in Summer-time it helps Inflammations and St. Anthony's-Fire as also the Gout when applied Poultis-wise with Barley-meal The distilled Water of it is good against Inflammations inwardly and Pestilential Fevers It removes the Redness of Sore-eyes and the Swellings of the Breasts of Women if apply'd before they be grown too large The Herb fresh easeth the Pains of the Head if caused by Hear or hot Inflammations Dullness of Hearing Take the Juice of Red Onions and drop it into the Ears stopping them with Cotton-wool or the Juice of Briony-root but not too often nor too much at a time and the Obstructions by this means being opened and removed the Hearing will be recovered and removed the Hearing will be recovered and restored Dysentery for this Disease which many times proves very dangerous Take the Dung of a Pig dry it very well and burn it till it becomes grey in Ashes put about half a dram of it into a spoonful of Vinegar and drink it both Morning and Evening and it will remove this Distemper Dysentery To remove this and other sharp Fluxes Take the Herbs and Leaves of Fleabane dry it by degrees till it be reduceable to a Powder take about a dram of it twice or thrice a day in White-wine or you may take it rolled up in Conserve of Roses EArs Imposthumated If you perceive any Imposthume breeding in the Ears To ripen it Take fine Wheat-flower an ounce and an half Fenegreek-seed Eels-grease Litharge of Gold Ceruse and Frankincense of each one dram mix them together and make a Plaister of them lay it all over the Ear having first dropt in some Oil of Myrrh when 't is ready to break take Sarcocolla Aloes Dragons-blood Myrrh and Frankincense the Dross of Iron and Verdegrease of each half a dram mix them with Vinegar to a thinness dip a Taint therein and put it into the Ear. Earth-worms Prepared To do this that they may be kept for any use you must only slit them down the middle wash them well in White-wine or Whitewine-Vinegar then dry them in the Sun and put them up into dry Boxes to make Powders or for other Uses upon occasion Ebony The Decoction of it when rasp'd or made thin in Shavings is approv'd in Convulsions if it be drank sweetned with Honey Eels to Collar Take a large silver Eel take out the Back-Bone dry and season it after its having been washed with beaten Nutmeg and Salt then cut off the Head and roul in the Tail being seasoned in the sides bind it up close and straight in a fine white Cloth then put it into a fit Pipkin with as much fair Water and Whitewine as will cover it upward of two inches of each a like quantity then season it with some Salt and the Eel being put into the boiling Liquor when it is boiled pretty tender take it up and when the Liquor is almost cool put to it a little Vinegar and make a souce of it adding some Blades of Mace and a few Bay-Leaves and Tops of Rosemary and when
you intend to use it take it out of the Cloath pare it and dish it up place a Sprig of Rosemary in the middle of it and boil up the Liquor it was boiled in to a Jelly by adding a little Isinglass and so serve it to the Table Eels Court-fashion to Bake Cut your Eels being warned stripped and well cleaned into convenient lengths have a convenient earthen Pot or Vessel that being put in they may stand end-ways and put to them a spoonful or two of Water with some chopt Sage Marjoram Thyme and Rose-mary-Tops with a little Pepper Garlick or Shalors small bruised and when they are enough beat up some Butter with Claret Whitewine and the Liquor that comes from them and laying them in order in a fair Dish serve them up Eels another way to Dress Having drawn them and washed them in clean Water rub them in Pepper and Salt finely beaten cut them athwart on both sides a good depth then crossways and so cut them thorough in such pieces as you think convenient then having a pint of Whitewine-Vinegar pretty well heated in a Dish put them to it and sprinkle a little Salt and then having a Pot over the Fire full of fair Water put more to your Eels some sliced Onion a few Cloves and Mace and so place your Dish or other Vessel wherein they are that the boiling Water in the Pot may surround it but not come into it and when by that heat with often turning them they are sufficiently enough take them out and drain them from the liquor and when they are cold take a pint of White-wine boil it up with Saffron to colour it then take out some of the liquor or put it into an earthen Pan take out the Onions and all the Herbs suffering the Cloves and Mace to remain and so serve them up in the Liquor adding some beaten Butter and Powder of Cinamon or Ginger and this way they are accounted the best of any boiled Eels Hash'd Take two or three large Eels bone them when they are drawn and wash'd mince them then season then with some Cloves and Mace and put to them Stewing-Oysters an Onion cut in four quarters and a little White-wine stew them with these and an Anchove or two on a gentle fire then serve them up on fine carved Sippets the Dish being garnish'd with some slices of Oranges run them over with beaten butter the Yolk of an Egg or two grated Nutmeg and the Juice of an Orange Eel-Pye to Season Take about eight silver Eels of a middle size cut them into convenient lengths beat half an ounce of Cloves and Mace scrape two Nutmegs and put in a quarter of an ounce of Pepper then take a quarter of whole Mace break it into little sprigs strew it on with Salt and add two pound of Butter placing it under and above the Eels in thin slices Eel to Roast Take a large silver Eel draw off the Skin and cleanse it well then take a handful of Thyme Winter-savory Marjoram Rosemary and Sage shred them and bruise them small incorporate them with about half a pound of Sweet-Butter and a little grated Nutmeg and Mace stuff it into the Eels Belly sow it up lightly and then draw the Skin over him prick it full of holes to prevent breaking so tie it to a Spit and roast it saving what comes from it to be beaten up with some Butter and Claret for the Sauce Eels Spitchcockt or Broil'd Take a pretty large Eel split it down the Back and joint the Bone but leave on the Skin and cut it into four pieces of equal bigness salt and baste them with Butter and Vinegar broil them on a gentle fire and being well broiled serve them up with beaten Butter and Juice of Lemons and garnish'd with Sprigs of Rosemary Eels Stewed Having drawn and wash'd them place them round or in pieces then with a quart of Whitewine a pint and a half of Wine-Vinegar and a quart of Water some Salt and a handful of Rosemary and Thyme bound hard up letting them boil before you put in the Eels let them take a walm or two and so put to them some whole Pepper and a few blades of large Mace and being boiled dish them with some of the Broth beat up thick with Butter place Sip-pets sliced Lemon Barberries and Grapes about the Dish and so serve them up Eels Stewed To do this You must cut the Eels in pieces at moderate lengths and put them into your Stew-pans with White-wine Butter Parsley shred and some Capers a few Chippings of Bread to allay the Sauce and when all is enough serve it up and if you please you may make a white Sauce to it with Whites of Eggs and Verjuice or Whits-wine and Vinegar Eels another way Cut two or three Eels into pieces of a convenient length set them endwise in an Earthen-Pot and put in a spoonful or two of Water and to them put some Sage Thyme and Winter-savory chopt small season them with Salt and Pepper and so set them in the Oven and serve them up with a Sauce of Butter Mace Nutmeg Verjuice and the Herbs baked with them Eglantine The Vertues of the Flowers are Astringent for which reason they are used with Success in Fluxes of the Womb the Fruit is in high esteem for its Lithontriptick Vertue the Heads being ripe afford a Pulp of a very pleasant sharp Taste which some reckon good in Fevers or to sharpen and restore lost Appetites The Conserve of it is good against Spitting of Blood and the Scurvy The Root boiled in White-wine and inwardly and outwardly applied heals the Bitings of Mad Dogs The Ashes of it cure the Heat of Urine and kill Worms Take the Conserve of Hips and Wood-sorrel of each one ounce Cream of Tartar a dram Conserve of Barberries half an ounce and with the Juice of Lemons and fine Sugar make these into an Electuary and thrice a Day take the quantity of a small Nut. It is excellent in allaying the Heat of Fevers and Cooling the Blood Eggs Fricased Take twelve Eggs Cream Sugar Nutmeg Mace and Rose-water then pare and take out the Cores of some good Apples slice them very thin into the Pan and fry them in Sweet-Butter and when they are enough take them up and fry half the Eggs and Cream with more Sweet-Butter then put in the rest of the Eggs and Cream and lay the Apples round the Pan and the Eggs that were first fryed uppermost Dish them on Plates and put to them the Juice of Oranges and Sugar Eggs to Poach To do these the best and surest way Take a dozen of new-lay'd Eggs and the Flesh of four Partridges or other Fowls mince the Flesh small and season it with a few beaten Nutmegs Cloves and Mace adding a Ladle-ful of the Gravy of Mutton wherein two or three Anchovies are dissolv'd then set it a stewing over a gentle fire and when it is half stewed and boiling up
put the Apple-juice to the White of the Egg add Loaf-sugar finely scraped and having well mixed them together dip a Feather in them and drop a few drops into the Eyes winking hard to keep it in and by often so doing you will find the Pain Redness and Heat abated Or This especially if the Sight be weakned with the long continuance of the Inflammation or any other matter Pouder very small a whole Nutmeg so that being dried well it may be sifted thorough a fine Lawn do the like by the Leaves and Flowers of Eyebright the tender Tops and the Seeds of Fenel add a small quantity of burnt Alom and fine Sugar as finely powder'd mix these together and take the Composition from a dram to two ounces or more at a time doing it often and washing your Eyes both Morning and Evening with fair Water Eyes an Ointment in general Take new Hogs-lard two ounces Tutia prepared six drams Lapis Haematitis washed one scruple Aloes wash'd and pouder'd twelve grains Seed-pear finely powder'd three grains steep the Lard in Rose-water six hours and then wash it very well in Whitewine powder the Tutia very finely and so over a gentle fire make it into an Ointment with a little Fenel-water And in case of any grief in the Eyes you may use it with success by anointing the Eye-lids and Corners of the Eyes for present ease till you meet with a more particuâ—… Remedy Eyes Pained For the extraordinary Pain or Heaviness in the Eyes Take Flower of Melilot of Elder and of Marrigolds of each a small handful Linseeds Fenegreek Fleawort Cummin and Quinces of each half a scruple French Barley half an ounce Damask roses half an ounce spring-Spring-water a pint and an half mix boil and strain these well and with the Decoction foment the Forehead and Temples considerably warm Eyes their Pains to asswage Take young Endive and stamp it with the Oil of Roses and Violets and anoint the Corners of the Eyes and the Eye-lids with it and so doing often the Pain will quickly be abated Eye-Salve Take Oil of Myrtle and Juice of Rue of each two ounces boil them and strain out the liquid part and set it again upon the fire and put to it Saphire prepared half a dram Jacinth one scruple and Antimony half a scruple burnt Copper one scruple Tutia prepared three drams let them seeth on a gentle fire and add two or three drams of Bees-wax and so anoint the Eye-lids or spread it on a thin piece of Silk and lay it on the Eyes This helps Watry Eyes the Pains in them and stays Defluxions of Rheums Eye-Salve another Take Starch three quarters of an ounce Tutia prepared in Rose-water half an ounce fresh Hogs-grease an ounce bruise and temper them well together anoint the Eye-lids Forehead and Temples with it It remedies Inflammations Pains Wounds and Bloodshot Eyes Eye-Lid Sore Take Tutia and white Sugar-candy of each half a dram Powder of red Roses a dram and an half the Crumbs of white-Bread half an ounce Coral prepared and Pearl of each half a dram Flowers of Saint John's-wort one dram make these into a Poultis and lay it to the Eye on a fine Cloth Eyes Spotted If any Spots appear growing on the Eye Take fine White-Paper let it flame away upon a clean Pewter Plate till so much Oil of the Paper sticks to the Plate as you have occasion for so blow off the Ashes of the Paper and with a little of your Spittle mingled with the Oil mix it with your Finger or some other convenient thing into an Ointment which with a Feather apply gently to your Eyes once or twice a day as need shall require or as you can bear it for it will make the Eyes smart but in a little time you will find the benefit of it Eyes Red Take three grains of Camphire and a large blanched Almond incorporate them well by grinding them and add by little and little two or three ounces of Red Rose-water still grinding them till the whole be brought to a kind of Emulsion drop a little of this in the place affected and it will by often so doing ease the Pain and take away the Redness Eyes Red and Fiery Take Ground-Ivy single Daisie-roots and Housleek distill them or for want of that Convenience press out the Juice dissolve in two ounces of the Water or Juice about a quarter of a spoonful of clarify'd Honey and suffer them to depurate by residence then drop it into the Eyes two or three drops at a time and continue so doing four or five times a day But if there be no great Inflammation there must be more of the Daisie-root and Ground-Ivy than of the Housleek Eye-Water Take Gum-arabick Rose-leaves Saffron Spica of each a quarter of an ounce beat them small and make Cakes of them with Spring-water and when you are to use it take a dram thereof and steep it in the White of an Egg well beaten and wash the Eye with it and by often so doing it will not only repell the Matter and consume the Pain but produce a clearer Sight than usual Or Take Juice of Fennel well clarify'd an ounce Aloes two drams and a half Leaf of beaten Gold mix them well together then add seven grains of Frankincense and dissolve them in Whitewine mix them all together with Fenel and Rose-water and drop three or four drops of it into the Eye twice a Day Eye-Water another Take two or three ounces of the simple Water of Pimpernel distill it in Balneo and put it into a little Pot or Porringer of Rose-copper and then put into it the quantity of a hazle Nut of strong Quick-lime cover it and let the Ingredients lie till the Liquor hath acquired a bluish Colour very warily pour off the clear and add to it as much live-Honey as will give it a little Taste If you find it too strong weaken it with Water of Pimpernel or clear Spring-water and apply it to the Eyes by bathing them with a linnen Rag dipt in it This takes away Heat Pains sharp Rheums Prickles and Inflammations of the Eyes Eye-Water another Take Red Rose-water and Water of Plantain of each an ounce Tutia prepared half a scruple Lapis Lazuli prepared six grains Red Coral prepared five grains mix and make them into a Collyrium or Eye-Water This dropt into the Eye being first very well mixed by shaking wonderfully revives and clears the Sight provided there be no great foulness nor scrophulous disposition of the Body or temperament of the Party It takes away the Redness from the Eye-lids if a Sponge be dipt in it and often wetted with it it also takes off thin Skins very easily Eye-Water another Take the Flowers of Corn-flower Blue-bottles gathered with their Cups bruise and infuse them in Snow-water twenty-four hours at the least then distill them in a moderate Sand-bath This Water being very Cooling most effectually cures the Infirmities of the Eyes especially
Water put an ounce of choice Verdigrease in powder and in a very moderate Heat extract a Tincture of a fine but somewhat dilute saphirine colour but not too deep decant this very warily and let a drop of this as often as necessity requires fall into the Eye the Party winking hard and it will shrivel off the Film Fir-Tree Has its Virtues mostly consisting in its Rosins and Turpentines which in their proper Alphabets you may see The Branches and Tops of this Tree are infused in Diet-Drinks and given for the Scurvy with good Success Fits-Apoplectick Fix a Cupping-glass without scarification to the Nape of the Neck and one to each Shoulder and let them take fast hold till they begin to loosen and they will draw down the afflicting Humour or Vapour from the Brain Fits of the Mother To remedy this Dip Sea-Salt in Vinegar and into it dip a soft Linnen-Rag fold it three or four times double lay it warm to the Soles of the Feet and keep it on till the Fit be over Flag the sweet one This grows in divers Parts of England and is distinguished from others by its curious Scent It is chiefly used in Obstructions of the Liver Spleen and Courses also in the Colick it provokes Urin And the Roots of it candied are of a pleasant Tast nourishing and grateful to the Stomach and keeps out evil Airs and Infections and for this cause the Turks frequently chew it and the Tartars boil it in their Water or infuse the Roots of it in cold Water before they drink it Flax There is an Oil made of the Seed of this Plant that is very excellent in sundry Medians as also alone It is taken inwardly in the Colick Quinsie Pleurisie and Consumption outwardly it mollifies hard Swellings eases Pains and is used much in Paintings c. Flax or Wild Dwarf-Flax This Herb infused in Whitewine after it has been bruised for a whole Night over hot Embers purges watry Humours very strongly Take of this purging Flax an handful of sweet Fenelseeds two drams boil them in a sufficient quantity of Spring-water adding to every six ounces two ounces of White-wine and it makes a gentle purging potion being taken two or three spoonfuls at a time Flix of the Liver Take Agrimony one handful Squinant two handfuls Spiknard and Liquorice of each half a handful Mace and Mastick of each half an ounce Lignum Aloes three drams Bole-Armoniack Lapis Hematitis and Terra sigillata of each six drams Corianderseeds prepared one ounce and half Spodium two drams dryed Roses one ounce Barry-Meal two ounces the Filings of Iron prepared one dram the Compound of the three kinds of Saunders made with Camphire half an ounce Oil of Myrtle and Mastick of each two drams powder the Herbs then mix with them the other things made into Powders then add the Oils and being set over a gentle Fire in a close Vessel till dissolved stir them well to the thickness of a Plaister and apply it very large on the right side of the Body so that it may reach from the Breast unto the Stomach Flixweed A dram of the Seed of this taken in red Wine or Syrup of Sloes stays Loosnesses and both the Seed and the Herb help in the Flux of the Belly and the Bloody-Flux It is used in Plaisters for Wounds and sordid Ulcers and some hold that the Seed boiled in Vinegar and drank warm expels Gravel Florentine of Carps Take a quarter of a peck of fine Flower sweet Butter three quarters of a pound and six Yolks of Eggs work these up in the Butter and Flower and dry them then put to it as much fair Water as will make it up into a Past then take the Carp scale it alive and scrape off the slime draw it and take away the Guts and Gall and scotch it season it lightly with Nutmeg Pepper and Salt and lay it into the Past made up into a Pye in the fashion aâ— near as may be of the Fish put the Milt into the Belly lay on sliced Dates in halves Orange or Lemon sliced Barberries Raisins and Butter close it up and bake it and being almost baked close it up and liquor it with Butter Sugar Verjuice Claret and White-wine and ice it over and so serve it up when it is hot and it will prove a very acceptable Banquet Florentine of Eggs To do this Boil about eighteen Eggs hard then mince them with two pound of Beef-Suet clean taken from the Skins and Fibers till it be very small then take a quarter of an ounce of Cloves and Mace one large Nutmeg let these be finely beaten or grated with a quarter of an ounce of Cinamon then add half a pound of fine Sugar and a pound and half of Currans a quarter of a pound of Dates minced very small then mince or bruise very small some choice Lemon-peel and lastly having mixed all the foregoing things well together put about a quarter of a pint of Rose-water and a little Salt in it When you have so ordered the Materials put them into the Oven let it moderately bake and then have in readiness this Leer to put to it when it comes out viz. Heat a little fair Water and beat up half a pound of Butter with it to a thickness add a quarter of a pound of Sugar and the Juice of a Lemon and so serve them up upon it Florentine with Partridge Your Partridge being roasted and minced small with the weight of the Meat in Beef-Marrow put to it two ounces of Orange-peel with as much green Citron small minced season the Meat with beaten Cloves Nutmeg Mace and Salt and Sugar mixing all together put the Materials into a Puff-past and open it being baked and put in half a grain of Musk or Ambergrease dissolved in the Juice of an Orange and rose-Rose-water stir them among the Meat then cover it and serve it up Florentine of Tongues Boil and Blanch a fresh Neats-Tongue and being cold cut it into little square bits as big as great Hazle-Nuts lard it with small Lard then having another Tongue raw take off the Skin mince it with Beef-suet then lay one half of it in a Dish on a Sheet of white Paper and lay on the Tongue being finely larded and seasoned with Nutmeg Pepper and Salt and with the other minced Tongue put grated Bread to it some sweet Herbs small minced and Yolks of raw Eggs and being made up into Balls as big as small Wash-balls lay them on the Tongue with some Barberries Marrow and interlarded Bacon and Butter close it up with a convenient Lid and bake it and being baked liquor it with Butter beaten up with Verjuice and the Yolks of three or four Eggs strained Flower of Rice and Cream To make a dainty Dish of this Take half a pound of Rice see it be well dusted and cleansed then wash it and dry it in a moderate Heat and when it is dry rub it and beat it in
a Mortar till the Flower be very fine then take a pint of thick Cream and the Whites of three or four new-lay'd Eggs beat them well together with a little Rose-water and set them on a soft Fire boil it very thick and so put it into a Dish and let it stand till it is cold then slice it out cast some Bisket on it and serve it up Flummery to Make This in the Western Parts of England is made of Wheat-Flower which is held to be the most heartning and strengthening To make this Take half a peck of Wheat-Bran let it soak in cold Water three or four Days then strain out the milky Water of it and boil it to a Jelly then season it with Sugar Rose and Orange-flower-water and let it stand till it is cold and thickned again then eat it with white or Rhenish Wine or Cream or Milk or Ale Flux of the Belly Take half an ounce of Mithridate two ounces of fine Sugar dissolve these over a gentle Fire in a pint of new Milk and take it as a Clyster Flux-Bloody Take Syrup of Sloes two ounces the Powder of Acorns a quarter of an ounce the Ashes of Ash-keys or the Bark of the Root of an Ash-Tree two drams Conserve of Roses a quarter of an ounce dissolve them in a quarter of a pint of Claret or red Wine and drink it fasting somewhat warm Do this two or three times and you shall find the Flux abate and the Body restored to a liveliness Flux-Bloody another Take the Powder of Crepitus Lupi or Fuss-Balls make it up with Conserve of Provence-roses and take it often from a scruple at a time to about half a dram of the Powder and it will stop the efflux of Blood and heal the Bowels Flux or Loosness Take the Filings of Needle-makers Steel four ounces put them into a glazed Pipkin and pour thereon a quart of the deepest red Wine let it boil till about three parts of the Liquid be consumed stir it often and strain it whilst it is hot then take two spoonfuls of it in warm Broth or Ale in the Morning fasting for three or four days sucessively This likewise is good to stay the Bloody-flux and remove the Cause Flux of the Whites To remedy this Take half an ounce of Ising-glass dissolve it over a gentle fire in a pint of New-Milk Frankincense This grows chiefly in the Forest of Arabia where they launce the Bark of the Trees the better to let the Frankincense flow out or else the Liquor whereof it is made This being drank about a dram in a glass of Whitewine well digested is very good against the Dysentery and Fluxes of the Belly encreases the Memory chases away Sadness and cheareth the Heart It stays the Bleeding at the Nose being powder'd and incorporated with the White of an Egg and Aloes and held to it or put up the Nostrils tentwise It eases the Pains and Megrims being mixed with the Whites of Eggs and the Powder of Myrrh and spread on a linnen Cloth and applied to the Forehead and Temples Freckles to take away Take four spoonfuls of Fumitory-water a spoonful of the Oil of Tartar and the Gall of a Cock mingle these together over a gentle fire till they become a kind of Ointment and with it anoint the places where the Freckles are and let it dry on them Then take a little Rye-meal put it into Milk and wash off the Ointment French way for Carps To stew these Fish the French way Put it in boiling Liquor and take a good large Dish or Stew-pan that will contain the Carp put it into as much Claret as will cover it wash off the Blood and take the Fish out and put into the Wine in the Dish three or four slices of Onions some large Blades of Mace and Pepper grossly beaten with a little Salt and when the Pan boils put in the Carp and cover it close and being well stewed down dish it with fine carved Sippets round about it pour the Liquor it was boiled in on it with the Spices Onion sliced Lemon and Lemon-peel run it over with beaten Butter and garnish it with dry Bread French-Pox Take good Mercury sublimate Mithridate or Venice-Treacle of each an ounce mix them well and infuse them into a quart of Spring-water set them in Balneo to dissolve in a close Vessel and of this Liquor well settled take about half a spoonful or if need require it a spoonful but not above a spoonful and an half by any means take it in a quarter of a pint of small Ale fasting in the Morning and an ounce in the Afternon or Evening the Stomach being as near as may be empty intermitting every second Day and taking a gentle Purge Frenzy or Madness Take the Juice of Burnet Sage and Ground Ivy of each half an ounce sweeten it with half an ounce of Virgin-Honey and give it to the Party so distemper'd or afflicted Fricasie of Chickens The Chickens for this purpose must be cut in small pieces and fry'd in Butter then pour on them some hot Broth or boiling Water put into it an Onion quartered and a little shred Thyme and Parsley with Pepper and Salt enough to season them the Lean of Bacon cut small and a few Cloves the Yolks of Eggs beaten fine with the Broth or Whitewhine-Vinegar keep it in motion till the Sauce be thickened and then serve it up Note If in this manner they be stewed too long they will be Tough Fricasie of Pidgeons Take young Pidgeons cut off the Wings and Legs and quarter the Bodies put them into a Stew-pan add to them some fat Bacon cut square in small pieces as much whole Pepper and Salt as will season them a few Cloves a bundle of Parsley and Thyme and an Onion quartered then pour on so much fair Water as will nearly touch the top of the Pidgeons when they are tender put in a sufficient quantity of Butter change the Parsley and Thyme for some more that is fresh then take the Yolks of Eggs finely beaten in a little of the Broth White-wine and Verjuice lay them out in a Dish upon Sippets with the Broth squeeze an Orange over them and serve them up Fritters the English way Take a Pint of Canary the like quantity of Ale and a litte Ale-Yest the Yolks and Whites of nine Eggs beaten first very well by themselves and then with the rest add a pound of fine Flower and little Ginger Let the Butter stand a while and then put in Apples thin sliced and fry them with Beef-suet clarified or a little Butter take them out and strew them over with fine Sugar then sprinkle them with Rose or Cinnamon-water Or Take a quart of Flower three pints of Mutton-broth when cold Nutmeg and Cinnamon of each a quarter of an ounce beat them fine as also a Race of Ginger five Eggs and a little Salt and strain the Materials put to them some thin slices of Pippins
and fry them in as much Suet as will suffice ordering them as the former in serving up Some make the Batter of Eggs Cream Cloves Mace Saffron Nutmeg Barm Ale and Salt Others of Flower grated Bread Mace Ginger Pepper Salt Barm Saffron Milk Sack or White-wine Some again use Marrow perfumed with Musk and rose-Rose-water by being steeped in the latter with the slices of pleasant Pears of Quinces Others again with Raisins Currans Apples cut Dice-fashion and as small in quarters or in halves I leave the Reader to his Choice Fritters the Italian way Take a pound of Holland-Cheese or Parmisan grate it into a pound of fine Flower with as much fine Bisket-bread muskified and beaten to Powder the Yolks of five Eggs some Rose-water Saffron Sugar Cloves Mace Cream make of these well temper'd a stiff Paste and rolling it into Balls as big as Wall-nuts fry them with clarify'd Butter Or Take a pound of Rice boil it in a pint of Cream something thick lay it abroad in a Dish and when it is cold bruise it in a Mortar with a pound of grated fat Old Cheese some Musk and the Yolks of four or five Eggs boiled hard a little Sugar and grated Manchet then mix these well together make them into a stiff Paste and that Paste into small Balls You may for the greater variety colour them with the Juice of Flowers or Sweet-herbs as Marrigolds Violets Carnations c. And if the Paste be too tender work more Bread and Flower and fry them pretty well and when you serve them up scrape on Sugar and sprinkle them with the Juice of Oranges or Orange-water Fritters of Spinnage Boil the Leaves of Spinage in fair Water yet but tenderly then drain the Liquor from it as much as may be stamp it or mince it very small add to it beaten Cinnamon Ginger and Nutmeg grated Manchet and the Whites and Yolks of Eggs and as much Cream as will moisten it yet the Batter must remain of an indifferent thickness then put in some Currans that have been swelled in warm Water mix them well together and having a Kettle boiled with tried Suet or Lard drop them into it by spoonfuls and when they rise take them out for then they are enough Fritters of divers Forms To make these Take a quart of fine Flower strain it with some Almond-milk Saffron Sugar White-wine have then Moulds made of Tin of various Forms as Arms Dolphins Birds Flowers and the like put the Batter into them and place them in the Pan covered with Suet or clarified Butter and they will come out in such Forms as the Mould impresses on them and look very pleasant if orderly placed in a Dish Fumitory It purifies the Blood and purges Choler and is available in the Leprosie Itch and other Diseases of the Skin The distilled Water is used for Beautifying It opens Obstructions of the Liver and helps the Jaundice and Scurvy The Juice or Water of it dropt into the Eye helps Dimness of Sight Being mixed with Venice-Treacle it resists the Plague and Pestilential Fevers An Ointment made of the Juice of it sharp-pointed Dock and Honey is a speedy Cure for the Itch Botches Scurff or any other Deformity in the Skin Fundament-falling Take a quarter of an ounce of the best Ginger slice it very thin put it into a little Pan and heat it by clear and well-kindled Coals and receive the Fume of it call on by little and little in a kind of Close-stool or some convenient Seat for that purpose where the lower part of the Body may be well covered for about half a quarter of an hour at a time GAlimafre of Mutton To do this Take a Gigget of Mutton or if you please the whole Leg when it is ready dress'd hash the one part as small as you can and put it into a Dish with Onions minced small and the other parts of your Mutton cut into bigger pieces breaking likewise the Bones set it a stewing and add Verjuice Pepper a handful of Capers a quarter of a pint of White-wine some salt and a little white Sugar and when it is stewed serve it upon Sippets carved or plain Gall Obstructed Take Gum Lac prepared and of the Roots of Rhaponticum of each three drams Schenanth of Spike Indian Nard Mastick Juice of Wormwood Agrimony thickened the Seeds of Smallage Bishops-weed Aniseeds Fenil Savin bitter Almonds Zedoary the Roots of Madder cleansed Myrrh Asarabacca Bithwort the round and long Gentian Saffron Cinnamon dried Hyssop the Roots of Cassia and Bdellium of each a dram and an half Ginger and Black Pepper of each a dram dry bruise and make them into a Powder and take half a dram of it at a time in a Vehicle It purifies the Blood opens Obstructions of the Gall Liver Spleen and Bladder It 's good for the Dropsie and Jaundice and is a great Dispeller of Wind. It likewise cleanses the Stomach and drives ill Vapours from the Brain Gammon of Bacon To dress this the neatest way having water'd it scrubb'd it with a Brush and scraped the Rind and dry'd it again with a Cloth put it into a Kettle wherein it may have sufficient room then take Sage Marjoram Fenel Sprigs of Bays and Rosemary and boil it till it is enough then slit the Skin and so curiously carve it and stick the places so stript with Cloves strew some Pepper on it and serve it up with Mustard Pepper Vinegar and the Herbs small minced cut up in fine slices of what length you please but of a very indifferent thickness Gangreen When the part afflicted with this Malady has been lightly scarified apply as hot as can be endured a Cataplasm of strong Brandy and Crumbs of White Bread shifting it three or four times a day or as often as you find convenient or for want of this take a boiled Turnip mash it with Hogs-lard and lay it to the place Gargarism to Cleanse the Head Take Marjoram Galingale Carraways Ginger Broad Plantain-seed and Mustard-seed beat them grossly together and put two ounces of this Powder to a quart of Water in a Vessel that may be close stopt boil it in Balneo and when it is well sodden put a quart of White-wine to it and an ounce of clear Honey and let it seeth again till about a pint of the Liquor be wasted and then strain out the rest and with it gargle the Mouth well every Morning holding it hot also in your Mouth that the Fumes may ascend up into the Head Gargle Take six ounces of Scabious-water one spoon-full full of Mustard as much of Honey put these into half a quartern of Wine-Vinegar and mix them all together in a marble or glass Mortar till they become very liquid and then gargle your Mouth with it Gargle for a Sore Throat To make this Take fur ounces of Plantain-water three or four spoonfuls of Red Rose-water mix them very well with the White of an Egg beaten to Water sweeten
about a quarter of an hour and so put them up for use Gooseberries to Pickle Pick the Berries clean from the Stalks and Buds lay them in soak in Salt and Water all night then put them into the Juice of Crab-cherries Grape-verjuice or other Verjuice and so barrel them up In this manner you may Pickle green Grapes and Plumbs Gooseberry-Wine the best way Take the ripe Berries and put them into a Vessel and pour upon them a sufficient quantity of Water very hot and then covering the Vessel very close let them stand till the Liquor is impregnated with the Juice at least three or four Weeks then draw it out mix it well and ferment it with fine Sugar putting it up in Bottles close cork'd it will become a generous Wine A little of it is good in Fevers and other hot Diseases or it may be drank for Pleasure as ordinary Wine A Decoction of the Leaves of Gooseberries cools and allays hot Swellings and Inflammations and when they first begin to budd being beaten and infused in White-wine they much help in expelling the Stone and being eaten with cooling Herbs as Sallads they allay the excessive Heat of the Liver and Stomach Gout Take the Roots of Red Dock and Burdock bruise them and put to 'em a little Spirit of Wine let 'em stand twenty four hours then hard and put to it a little Oil of Turpentine and Olive-Oil and stop these up close in a Glass for your use and when you are to use them pour out a little into a Saucer warm it over a Chafing-dish of warm Coals and dipping a thick linnen Cloth in it wrap it hard and close about the part grieved and in so doing twice or thrice the Pain will entirely cease Gout to Check it Take three ounces of Sarsaparilla sliced and cut thin to these add an equal weight of Raisins of the Sun rubb'd very clean but not broken put both these into three quarts of strong Water and let them stand on a moderate heat that the liquid part may simper for several hours and being closely bottl'd up take a quarter of a pint when the Pain comes upon you and it will ease it Gout a Plaister Take Paracelsus and Diapalma of each a quarter of an ounce melt and incorporate them well together and spread it Plaister-wise upon Leather then anoint the part grieved with the Ointment of Tabacco and Oil of Turpentine and so laying on the Plaister the Pain in a little time will cease Gout to Remove Take highly rectified Spirits of Man's Urine warm it a little over a gentle fire and rub it in on the part afflicted with a woollen Cloth and in a little time the Pain will remove and at last vanish Gout Running Take Earth-worms well cleansed in Moss and fill an earthen glazed Pot well luted and covered set it with them in a gentle Oven and let it stand there till the Oven becomes cold then take out the Pot and remove the Cover and you will find a gross Liquor strain this and keep it stopt for your use rubbing the part grieved with it very warm once or twice a day And if the Smell be offensive you may put in a few drops of the Oil of Rhodium or any other odoriferous Unguent to correct it Gout-Wort This is so called from the excellent Advantage it brings to those that are afflicted with the Pain of the Gout or Sciatica in the Joints if the Juice or Herb be applied Poultis-wise Some hold it will allay these Pains by being carry'd about the Party afflicted therewith Grapes The sweet ones are of a more hot substance and therefore cause Thirst and loosen the Belly but the sowre ones are binding and of hard digestion The Juice of the ripe Grape applied to Burns or Scalds eases the Pain The Mother of the Wine or Grapes being kept is profitable against Inflammations of the Breasts and Hardness of them through too much abundance of Milk The Decoction of it in Clysters is good for Dysenteries or Fluxes The Stones or Seeds slave a restringent vertue and are profitable for the Stomach and being parched and beat to Powder and drank in Whitewine are very good against the Flux as also the Weakness of the Stomach Dried Grapes and Raisins have yet a greater vertue and property in Physick and more-especially those that are sweetest and of most substance as they of Damascus Cyprus and Candia They are good for Coughs Sore Throats Pains in the Reins and Bladder if you eat the Stones with them Being boiled with Sugar and the Flower of Barley and an Egg they purge the Brain Being reduced into a Plaister with Flower of Beans and Cummin-seed they allay Inflammations The fat Raisins nourish more than the sharp and lean ones Those that are stoned are Lenitive and therefore very helping in Pains of the Breast Coughs Sore Throats Pains of the Bladder or Reins and the Obstruction in the Liver Grapes to Preserve Take the Grapes when green stone them and break the little bunches of the stalk of the great ones then take their weight in refined Sugar finely beaten and strew a row of Sugar in your Preserving-pan and a lay of Grapes upon it then strew some more Sugar on them then put in four or five spoonfuls of fair Water and boil them up as fast as may be Grapes and Wine their Virtues Very admirable are the Virtues of the Vine and the Fruit thereof I had almost said above all other Plants for the Leaves and tender Branches being bruised and laid to the Head by their Cooling quality ease the Pains of the Head occasion'd by Heat also the Inflammations or Heat of the Stomach being applied to it And the Juice drank in Borrage-water helps the Dysentery Fluxes or Spitting of Blood Weakness of Stomach and bad Appetite especially of Women Great with Child The Water which flows from the Vine when it is cut or bleeds as some term if being drank in White-wine purgeth the Gravel The Ashes of the Branches of the Vine and Stones of Grapes mixed with Vinegar help Costiveness It 's good against the Stingings and Bitings of venomous Creatures and if mixed with Oil of Roses Rue and Vinegar and laid Plaister-wise it helpeth the Inflammation of the Spleen Gravel If you be troubled with the Gravel in the Reins Kidneys or Bladder Take Daucus-seeds and Burdock-seeds of each an ounce mix them together and put one ounce of the Mixture into a gallon of small Ale and when that has steep'd a while and is drank up put the other ounce into another gallon and so continue it as a Drink Gravel another Take Crabs-claws one ounce and beat them into Powder Fenel-seed powder'd half an ounce Powder of Nutmegs four drams double-refined Sugar two ounces these being mixed and finely stuff'd take as much at a time as will lie on a shilling in a glass of White-wine in a Morning fasting or it may be taken in Ale or Beer Gravel another
slices of Lemon Currans and Dates and so close them up and being baked liquor them with Butter and White-wine or Sack and Sugar Land-Fowl Boiled the French way Take Green-Pease and put them into boiling Mutton-broth with some thin slices of interlarded Bacon and being near boiled put in some Parsley and bruised Aniseeds strain some of the Pease and thicken the Broth then add Pepper grated Cheese Pease or Flower and sometimes Saffron or Mint as your Relish best suits lay a few Sippits in the Dish and pour this Broth on the Fowls garnish the Dish with Flowers sliced Lemon and Spices and serve it up And thus you may order Sea-Fowl with Green-Pease or Lambs and Kids-Heads only dridging them over with the Yolks of hardboiled Eggs. Land-fowl to Carbonade The Fowl being roasted cut them up and sprinkle them with Salt then scotch and broil them and make a Sauce with Vinegar Butter and the Juice of Oranges garnish'd with slices of Orange or Lemon Languishing of the Parts Take half a pound of Licorice bruise two ounces White Sugar-candy four ounces Jelly of Calves-feet two pound Mace Cinamon and Nutmeg of each a quarter of an ounce White-wine a quart boil them up to the thickness of a Jelly and strain them thorough a Jelly-bag and eat of it both morning and evening at least five or six spoonfuls at a time Lapis Bedicamentalis Take Hungarian Vitriol one pound Salt of Nitre half a pound Ceruss Alom Bolearmenian Salt of Glass of each four ounces Sal Ammoniack two ounces beat them all very carefully and mix them with White-wine-Vinegar then bake them in an earthen Pot over a gentle fire till they become as hard as a Stone and then preserve it for use Larks to Boil Truss them and cut off their Legs and Heads boil them having put a little Parsley and Sage finely shred into their Bellies in Mutton-Broth or in VVater season'd with a little Salt that has been boil'd and often scumm'd before you put 'em in then boil up when the Broth or VVater is half consumed large Mace Dates Marrow Currans Pepper and Salt and being well stewed together lay them on fine carved Sippits and thicken the Broth with Almonds beaten and strained add a little rose-Rose-water and Sugar and garnish with Lemons sliced Barberries pickled Sugar and grated Bread strewed about the Dish and for Leer strain grated Bread and hard Eggs beaten in Verjuice and some of the Broth. And thus you may boil and dish up all manner of small Birds well â—…uced as Quails Rails Thrush Black-birds Snites VVheat-ears Sparrows Feldefers Martins Ruffs Brews God wits Knots Dotterels Pewits Strenits Ollines Gravelens Red-Shanks c. But as for the latter ten this way is best approved by some Cooks viz. Let 'em be half roasted and stick on one side a few Cloves as they roast save the Gravy and put them into a Pipkin with it and a little Claret and strong Broth so much as will cover them some boiled Houshold-bread strained also Mace Cloves Pepper Ginger fryed Onions and Salt stew them well and serve them up on fine carved Sippets and sometimes for change you may garnish with Lemons and Sweet-Herbs shred pretty small Lark-Pye Take a dozen of Larks fresh and good two Penny Manchets one pound of Currans a quarter of an ounce of Cinamon one Nutmeg grated a quarter of an ounce of Mace finely beaten a quarter of a pint of Rose-water three Eggs and a little Salt work all these together till they are very well mixed and make the Mixture into Balls as big as Walnuts put them into the Bellies of the Larks then having plac'd them in order put a pound of Butter and a Lemon sliced over them half a pint of pickled Barberries and half a pound of Citron and Lemon candied a quarter of a pound of Eryngo-roots and a quarter of an ounce of whole Mace and when it is baked put in Butter on the top of it and serve it up Lark-Spurs The Juice of the Flowers clear the Sight and strengthen it it is successfully used in Vulnerary Potions the Decoction of the Flower in Wine and drank with a dram of Saffron infus'd into it removes Obstructions Lasks Take a dram of Rhubarb Baum Mint old Penny-royal of ' each a pugil or little handful boil them in Claret or Red Wine and drink of the Decoction two ounces at a time in the morning fasting Lawn Faded to Recover Take the Decoction of Vervain a quart the Water that distills from the Vine when cut in the Spring-time as the Sap is riling half a pint the Roots of Primroses and Rosemary-flowers a handful of each steeped a day in a quart of new Milk mix all these together and steep the Lawns in the liquid part being well strained from the grosser a night when they are next washed they will thicken and become fresh And by this rule Muslings Lace and Tiffany are recovered Laxation of Parts You must spread Emplastrum Divinum upon soft Leather and apply it to strengthen the Part weakened by the Sublaxation Lead-wort This is good bruised and applied to old Sores also to kill Worms in the Flesh by washing the Parts with the Juice of it Legs Inflamed or Vlcerated To cure this Take a quart of Spring-water four ounces of White-Bread add to it two ounces of Sheeps-suet cut very small and having boil'd it a little add an ounce of Rosin finely powder'd and a quarter of an ounce of searc'd Brimstone and spread them well mixed and temper'd on Cloth or Leather and lay it to the Part grieved and it will give sudden Ease and in time work a Cure Leg of Mutton to dress after the best manner either Roast or Boil'd in that way they call Forc'd Mince the Meat with Beef-suet or Bacon Sweet-Herbs Pepper Salt Cloves Garlick raw Eggs Chesnuts then with all these together fill the Skin of the Leg out of which the Meat was taken in order to be minced prick it up and either boil or roast it according to your Discretion make Sauce with the remainder of the Meat and other Ingredients that will not go into the Skin and with Gravy serve it up garnish the Dish with pickled Grapes or Barberries Leg of Veal To dress this with Rice or a Knuckle put it into your Cauldron or Pot the Water being pretty hot put some Salt to it and then put in some Mace and Rice finely pick'd wash some Raisins of the Sun and when it is tender boil'd put in about a dram of Saffron and to serve it up on fine carved Sippits with Rice all over it pour on Broth and run it over with beaten Butter otherwise cover it with Paste cut like small Lard boil'd in thin Broth and Saffron or in white Broth with Fruit Spinage Sweet-Herbs and Gooseberries Leg of Veal another way Stuff the Veal with Beef-suet Nutmeg and Salt so boil it and keep it scumming put in some Salt Parsley and Fenel-roots in a bundle
bound up then being almost boil'd take up some of the Broth in a Pipkin put to it some Raisins of the Sun Mace and Gravy stew them well and let them be thickened which is best done with grated Bread and the Yolks of hard-boil'd Eggs and before you dish up your Broth have Parsley Marjoram Thyme Sorrel Marrigold-flowers and Spinage stript or pick'd bruise them with the back of your Ladle give it a warm and dish up your Leg of Veal on carved Sippits and run it over with beaten Butter Leg of Veal another way To dress this Take out the Meat and leave the Skin and Knuckle whole together then with some Beef-suet mince the Meat so taken out as also some Sweet-Herbs then season it with Nutmeg Ginger Pepper Salt and three or four Yolks of hard Eggs and cut into quarters Pine-apple-seeds two or three Eggs raw Pistaches Chesnuts and Artichoaks sliced then with all these so order'd fill up the Skin again and prick it with a Skewer or sow it up close with white Thread then boil it in two or three gallons of fair Water and a quart of White-wine if you think it convenient scum it and take up some of the Broth and put to it Pistaches Chesnuts Pine-apple-seed Marrow large Mace slices of Artichoak bottoms stew them together dish it on Sippets of fryed Bread put on Marrow garnish it with sliced Lemon and the Peel run it over with beaten Butter and so serve it up Leg of Veal Sour'd Bone it and Lard it but first season the Lard with Pepper Cloves and Mace and the Veal with the same and a little Salt and then strew minced Sweet-Herbs over it roul it up like a Collar of Brawn boil it or stew it in an Oven with Water Salt and White-wine serve it in a Collar whole or sliced or fill it with Butter the Liquor being put away or bake it with Butter in a Roul Jelly it and mix some of the Broth with Almond-Milk and Jellies in slices of two Collars and then serve it up Lemons They are very Cooling the Juice of them is taken with success in all hot Diseases it likewise if mixed with a little unslack'd Lime cureth the Itch cleanseth Spots and destroyeth Worms in the outer-part of the Body in the Nose or parts of the Face or Breast where they many times appear with their black Heads even with the Skin like studs of Gunpowder the Juice of them only takes away Pimples and Redness in the Face and if made into a Syrup with fine Sugar it kills Worms in the Belly it is given with success in all Fevers if you steep Pearl in this Juice a considerable time they will dissolve or become as soft as Wax Lemon-Paste Take Lemons that have plump and well-coloured Rinds put them into Water and in the boiling shift them six times till they are tender the first Water being season'd with a handfull of Salt then put them into a Wooden Vessel but be sure not into any of Mettal beat them into a Pulp with a wooden Rouling-pin or Pestle and strain them with very hard wringing thorough a coarse linnen Cloth then take somewhat more than what they weigh in fine Sugar and boil up what you have squeez'd out of your Lemons with it to almost a Candy-height then take it our spread it pretty thin upon Plates dry it in a gentle Oven or Stove turn it and cut it out into what Form you please Lenten-Tansie Take Tansie Fetherfew Parsley Violet-leaves bruise them and strain out the Juice into eight or ten Egs well beaten then stamp Almonds with the Spawn of a Pike or Carp and strain them with the Crumbs of fine Manchet Sugar and Rose-water and fry it thin in sweet Butter or put the Juice of the Herbs only strained with eight or ten Eggs fry them in sweet Butter and dish them up with Sugar or you may put a little Flower and Rose-water to them Leprosie Take crude Antimony well chosen and powder'd about one two or three scruples Morning and Evening according to your Age and Strength in a spoonful of the Syrup of Clovegilliflowers or Elder-berries this if need require may be continued four or five Months So that if the first Dose prove beneficial in cases not urgent a scruple or half a dram may serve nor need it be continued for so long a time Leprosie a specifick Take one ounce of Pomatum the Flower of Sulphur a dram Sal Prunellae half an ounce mix them very well into an Ointment and with it anoint the Part afflicted Lettuce They are cooling to the Stomach qualifie Choler and Heat dispose to Rest and encrease Milk they yield good Nourishment In Phrensies Madness and Burning Fevers c. let them be applied to the Temples and the Coronal Suture and Wrists but it is better to dip double Rags in Lettuce-water wherein Sal Prunellae has been dissolved viz. half an ounce to half a pint of the Water Lettuce-Stalks to Candy Boil them tender in Water and then having boiled up your Sugar to a Candy put them into it let them boil therein then take them out and lay them a drying in a warm place and so put them up in Boxes as a Sweet-meat which much cools and moistens the Mouth Being eaten when going to rest they cause gentle slumbers In this manner you may candy Fenelstalks or any kind of Flower that is not extraordinary tender Lettuce-Water This is an exceeding Cooling Drink it allays the Heat and Disturbances of the Brain occasion'd by hot Vapours and disposes to sleep Eating the Herb boiled or raw it qualifies the Heat of the Stomach also the Effects of Choler and encreases Milk in Women yielding good Nourishment yet it ought not to be eaten too excessively Being applied Poultiswise to the Coronal Suture and Temples and also the Wrists bound about with double Rags dipp'd in Lettuce-water wherein Sal Prunellae has been dissolved viz. Half an ounce of the Salt to a pint of the Water it proves exceeding helpful in Frenzies Madness burning Fevers and such-like Distempers occasioned by violent Heats or Fermentations Leveridge-Pudding Boil a Hog's-Liver very dry and being cold grate it taking as much grated Manchet as Liver sift them through a fine Sieve or Cullender season them with beaten Cloves Mace Cinamon and Nutmeg you may if you please put in a little Ginger but no Pepper put then half a pound of Sugar and a pound and half of Currans half a pint of Rose-water and three pound of Beef-suet eight Yolks of Eggs and but four Whites put these in the small Guts of an Ox or the great ones of a Hog clean washed and beware of breaking them in boiling or you may do it in a fine Cloath sewed up narrow and long Licorice is in Virtue abstersive cleansing and allayeth the bitterness of Humours and therefore is very good for the Heat of the Urin being chewed especially whilst it 's green or fresh it allayeth Hunger
and Thirst and retaineth that Virtue many Days The Juice of it held when very thick in the Mouth and there suffer'd to melt hath the same Effect It is good for the Breast and Lungs and is therefore successfully given to those that are short-winded and breath with much difficulty or such as are in Consumptions or Pleurisies The Juice asswages prickings not only of the Arteries of the Lungs but the Bladder also and does excellently relieve Thirst as being tempered with moisture and colder than our Nature It is to be noted that the Root in which consist all these properties is much better being fresh taken out of the Ground than when it is dry and is exceeding more pleasant in the Tast when used in Medicins Lignum Columbrinum This is a great Expeller of Poison the Wood Bark and Root being beaten grosly and boiled in White-wine and drank hot about a quarter of a pint at a time Lignum Molucense This is brought from the Molucca Islands in the East-Indies This Wood is a great causer of Sleep Taken inwardly or outwardly it expels hot Poisons being rasped and decocted in Whitewine It likewise remedies the Biting of any venomous Creature Ten grains of the Powder of it being taken in Rose-water cures Wounds made by poisoned Arrows yet half a scruple of it is a Dose for the strongest Man When it is used for Purging the Party that takes it must abstain from much eating It purges Humours in general but more particularly gross clammy and melancholy Humours It is good for quotidian Agues and continual Fevers for the iliack Passion Wind-Colick Dropsie and Gravel for Difficulty of making Urin Pain of the Joints and Scirrhus and the King's-Evil It kills all sorts of Worms and restores lost Appetite Some use it against inveterate Head-aches and the noises in the Head The Indians keep it so choice that they will scarce let a Stranger see it though the greatest use they know of it is to catch Birds withal by boiling it with Rice and when the Birds have eaten of the Rice boiled with it they fall down in a Sleep and if they eat too much they dye And if in taking it it work too much let the Party take a little of the Decoction of Rice and it will qualifie it Lily of the Vallies The Flowers and Leaves of this are held exceeding good for the Apoplexy Falling-Sickness Palsie Giddiness and other cold Diseases of the Brain Take the Conserve of these Lilies six ounces of the Powder of Male-Peony half an ounce Man's Skull prepared in powder three drams the Seeds and Flowers of Male-Peony dried and powdered of each two drams Red Coral prepared Pearl and white Amber of each a dram the Salt of Coral four scruples the Syrup of the Flowers of Male-Peony a sufficient quantity to make into an Electuary Take of this two drams Morning and Evening against any of the before-mention'd Distempers but especially in Fits of the Apoplexy c. lily-Lily-Water This is distilled from white Garden-Lilies in a cold Still as you do Roses and other Simples It is given with success to Women that have hard Labours and to expel the After-birth The Root of these Lilies are admirable in Cataplasms to asswage Pains and ripen Tumours The Oil extracted from them has not only the same but a more powerful Virtue We find in several noted Authors that they have mainly contributed to the Cure of divers troubled with the Dropsie viz. The Juice mixed with Barly-Flower and made into Bread and eaten with their usual Diet Thirty or Forty Days together Limbs to Comfort Apply to the Part grieved a Plaister of Oxicrocium made in this manner Take two ounces and a half of Saffron Ship-pitch Colophony and yellow Wax of each four ounces Galbanum Turpentine and Ammoniacum Myrrh Olibanum and Mastick of each one ounce and three drams to the melted Wax add the Pitch cleansed from the Dross and Strained next to that the Colophony These being melted take them from the Fire and let them cool a little then add the Ammoniacum and Galbanum dissolved apart in Vinegar and strained and boiled to the consumption of the Vinegar and mixed with the Turpentine then sprinkle in Frankincense Myrrh and Mastick in very fine Powder a quart and in conclusion the Saffron finely powdered and well mixed and so make it into a Plaister This comforts and strengthens the Limbs and is an excellent Emollient for Aches and to discuss cold Tumours or any cold Humours setled in the Joints or afflicting the Nerves and Sinews and consequently a very good Gout-Plaister Limbs a strengthening Plaister Take Minion powdered one pound Cerusse prepared half a pound Soap ten ounces common Olive-Oil a quart Orange-flower-water nine ounces boil them according to Art till they become thick enough to spread on a Plaister This is very highly commended for strengthning the Ligaments and the Matrix being spread upon a round piece of Leather and applied it also strengthens the Backs of Women near Travel and eases the Pains that frequently afflict them on that score Lime-Tree The Leaves and Bark of this Tree repel dry and provoke Urin A Mucilage made of the Bark is good in Burns and Wounds The Leaves bruised and sprinkled with Water discuss Swellings in the Feet The Flowers are cephalick and of a very fragrant Scent The distilled Water is much in esteem for the Apoplexy Falling-Sickness and Giddiness the Dose being from an ounce to an ounce and a half It is likewise a great Beautifier of the Face and drank with Water of Camomil it cures the Gripes The Berries dryed till reduced to powder are much commended for the Bloody-flux and other Fluxes of the Belly Being mixed with Vinegar and put up the Nostrils the Bleeding at the Nose is stayed Lime-Water to Make Take a pound of clean quick Lime slack it in a gallon of warm Water and let it stand till all that will subside be setled to the bottom and separation being made the Water swim clear at top at which time it will often happen that a kind of thin and brittle substance almost like Ice will cover the surface of the Liquor As soon as the Water is thus impregnated delay not to pour it off warily and keep it well stopped This is useful on divers occasions as to wash Sores supple Pains and Aches cure the Tooth-ach the Mouth being washed with it and a little Honey If it be designed for Consumptions or Obstructions it must be made thus Take a gallon of Lime-water made as the former infuse in it cold Sassaffras Licorice and Anniseeds of each an ounce adding thereto half a pound of Currans or the like quantity of Raisins of the Sun stoned The Dose of this compound Lime-water is from four to five ounces and may be taken twice a Day Limonade To make this Scrape the Lemon-peel as much as you think fit into Water and Sugar and add a few drops of the Essence of Sulphur with some
Butter garnish it with sliced Lemon or you may cut it into the fashion of Dice and warm it with White-wine and Butter put it into a Pipkin with Claret-wine or Grape-verjuice and grated Manchet and so fill a Scollop-shell or other convenient thing with it and serve it up garnish'd with Samphire Loches to Suppress The sign of these are a Swelling of the Belly a heavy Pain in the lower Parts the Loins and Groin Redness of Face Difficulty of Breathing and the like To remedy or suppress which apply the Hysterical Plaister to the Navel then take this Electuary viz. Conserve of Roman Wormwood and Rue of each one ounce Troches of Myrrh two drams Castoreum and English Saffron Volatile Salt of Amber Sal Armoniack and Assa Foetida of each half a dram make these with Syrup of Violets and rose-Rose-water into an Electuary and take to the bigness of a Nutmeg every four hours Then take of Rue-water four ounces compound Bryony-water two ounces Sugar-candy as much as will sweeten it into a Julip and let the Party take her rest after the taking what is prescrib'd and the Effect will no doubt answer her Expectation Loin of Veal to Bake If you put it into the Oven with the Bones joint them very well season it with Salt Nutmeg and Pepper and put it into your Pye put Butter to it and close it up being sure always to have a well-season'd strong Crust liquor it with sweet Butter In this manner you may bake a Breast of Veal in either Pye or Pasty also a Rack or Shoulder stuff'd with sweet Herbs and Beef-suet London Plague-Water See Aqua Epidemica Looseness To stay it boil a convenient quantity of Cork in Spring-water till the Liquor taste strong of it then sweeten it and drink a pint at a time and in two or three times so drinking he will find the effects of it Or Drink in the morning fasting a moderate Draught of your own Urine Lozenges of Flowers Make a good Syrup of Sugar then take the Blossoms or Flowers that are wholsom of what sort you please shred 'em small and beat them in a wooden Mortar and put in as many as upon boiling up will colour the Syrup of the proper Colour of the Flower then boil it with stirring till it may be taken clean from the bottom of the Pan and so thick that it will scarce drop out of the Spoon then pour it on a wet Plate and wetting your Knife or Spatula spread it abroad to the thinness of a Crown-piece then cut it like Diamonds or in what fashion you please and as the Virtue of the Flower is and the Virtues of divers Flowers treated of in this Book so will the Lozenges be available Lucatello's Balsom See Balsom Lumber-Pye Take grated Bread Cloves and Mace finely beaten Beef-suet cut small into square pieces then Veal or Capon minced small with Suet and sweet Herbs Salt Sugar and the hardboiled Yolks of six Eggs and about half a pint of Cream work them up in the Caules of Veal like Sausages then put them into a Dish and bake them to a half and so your Pye being ready and dried in an Oven put them into it with some Butter Verjuice Sugar Dates large Mace and Grapes or Barberries and Marrow and when it is baked scrape over some Sugar and serve it up Lumber-Pye to Season Take any cold Meat Beef or Pork excepted shred a pound of Beef-suet to every pound of Meat then put to them two Nutmegs grated half an ounce of Cloves and Mace finely beaten a quarter of an ounce of beaten Ginger and the usual sweet Herbs shred very small then work them up together the Meat being likewise minced small with a little Salt and six Eggs into Balls as big as Pullets Eggs and put into the Pye one pound of Currans one pound of Raisins and a quarter of a pound of Dates sliced and close up all with a pound of Butter conveniently dispers'd among the Ingredients And if you will have it finer make this Caudle and put into it A quarter of a pound of Sugar a quarter of a pint of Canary half a quartern of Verjuice the Yolks of three Eggs and about a quarter of a pound of Butter boil them up to a thickness with a little Mace and put it hot into the Pye when it is about to be served up to the Table Lunacy This is a Distemper first seated in the Blood and then afflicting the Brain When the Symptoms of it first begin to appear by extraordinary Flushing and Heat and the Party talk wildly Let Blood but not too much fourteen ounces is sufficient Then take a quarter of an ounce of Rhubarb thin sliced Angelica-roots an ounce a sprig or two of Savine boil these in a quart of Spring-water till it consume to a pint and let it be drank luke-warm at two Draughts an hour's time between each Draught sweeten'd with Sugar and the Party put into bed and a warm Caudle or else some strengthening Broth provided and sup'd up about an hour afterward by a gentle breathing sweat the afflicting Humour will be dispers'd and by degrees evaporate Lungs and Breast Diseases Take the best Old Malaga and distill it in a Glass Cucurbite in Balneo Mariae when you have drawn off the Spirit change the Receiver and continue the Distillation drawing off the Flegm until there remain in the bottom a substance like Honey which pour out and mix it again with the Flegm that you distilled last drink of this Liquor two or three times a day putting into every Draught a few drops of the odoriferous Spirit of Benjamin Lungs Infected Take the Leaves and Seeds of Marsh-mallows and boil 'em in Milk or Wine with a few Aniseeds and bruised Licorice and let the Party drink half a pint pretty warm in the morning fasting Lungs Inflamed Take the Leaves of Red Poppy-flowers a quarter of a peck infuse them in Spring-water very hot but not boiling-hot and let them stand twenty-four hours then wring them out infuse the like quantity of fresh Flowers and having well press'd them after a convenient standing boil up the Liquor into a bath till with its equal weight of Sugar it is made into a Syrup Half an ounce at a time is a sufficient Dose and being exceeding Cooling it not only helps the Inflammation of the Lungs but also Pleurisies and is good in most Heats or hot Diseases easing Pains in the Head and causing rest Lungs to Purge Take Agarick Trochiscated three drams the Roots of Orris with the Blue or Skie-colour'd Flowers Mastick and Hore-hound of each a dram Turbith five drams Sarcocol and Troches of Alhandal of each two drams the Species of Hiera Picra half an ounce Myrrh a dram and as much Sapa as will amass them and of this take half a dram at a time and it gently purges the Lungs carrying off those Humours that chiefly create their Diseases and afflict them Lungs Rising There
of an Egg beaten to Water Pepper and Frankincense of each two drams bruise and mix them well together with some Flower as much as will thicken them to a Past and spread some of it on two pieces of Silk or Leather and apply them to the Temples observing to renew them Morning and Evening Megrim or Vertigo Take Aaron-roots cut them small and steep them in Whitewine twelve Hours then pour fresh Whitewine upon them and steep them a considerable time then dry and reduce them to Powder Take of this Powder two ounces Acorns and Burnet of each an ounce Crabs-Eyes half an ounce Cinnamon three drams Salt of Wormwood and Juniper of each half an ounce Sugar of Roses an ounce make these into a Powder very fine keep them close stopp'd and take a dram at a time in an ounce of Mint and betony-Betony-water This is a good Cephalick and Excellent especially against the before mention'd Grievances It also removes Coldness and Weakness of the Stomach Wind Stone Quartan-Agues and all tartarous Obstructions The Dose to a strong Body may be augmented to two drams Take it in Canary Mellatons to Bake Wipe them clean and put them in a Pye made Scollopwise or some other quaint Device of Paistry put them in whole with their weight in refined Sugar close it up and when it is baked ice it over with Sugar and Rose-water Sometimes for change you may add small bits of Cinnamon or whole Cloves and sliced Ginger Melancholy Take Borrage-flowers Clove-Gilliflowers Couslip-flowers and Conserve of Roses of each an ounce preserved Citrons two ounces Alkermes half an ounce preserved Nutmegs and Mirabolans of each half an ounce Bezoar 15 grains Tincture of Saffron half a dram mix these together and make them up into an Electuary with Syrup of Clove-Gilliflowers adding two or three drops of Oil of Cinnamon and take a quarter of an ounce at a time and after it a glass of Canary when you find your Spirits lumpish dull or heavy Melancholy another Before you eat any thing in the Morning and so consequently before every other Meal drink a glass of Claret with a spoonful of the Syrup of Glove-Gilliflowers and after Dinner a quarter of an Hour eat some Marmalade of preserved Quinces or Citron Melancholy another Take Horseleeches and place them to the Fundament and at Spring and Fall purge with Mechoacan-Ale or some such-like like easie Purging-Ale for the space of a Fortnight then take Conserve of Roses two ounces Bugloss and Marrigolds the Conserve of each an ounce Powder of Cinnamon one dram make these into an Electuary with the Syrup of Field-Poppies and take about a quarter of an ounce at a time washing it down with a glass of Sack or some warm Ale Melancholy another Take Borrage and Bugloss-flowers the Conserve of them half an ounce each Alkermes the Confection of it one ounce Diamber a penny-weight Aromaticum Rosatum two penny-weights two Leaves of Gold imbody these well together and make thereof an Electuary and take a little of it every Morning fasting or at any time when you are Afflicted Pensive or Melancholy Melancholy a Cordial-Water This Water the famous Dr. Butler recommended to the World out of his large Experience of its Effects viz. Take Pinks Marrigolds the Flowers of Couslips Clove-Gilliflowers Stock-Gilliflowers single and damask Roses of each three Handfuls the Leaves of Baum the Flowers of Borrage and Bugloss of each two handfuls infuse these damped well in a quart of Canary put them into a close earthen Bottle or Jug stopped with a well boiled Cork often shake them and after two Days put to them Anniseeds bruised one dram Saffron two penny-weighty and within twelve Hours after distil them in a cold Still with a quick Fire hanging at the Nose of the Still a little Ambergrease and Musk in a fine Linnen-Rag and when the Water is distilled put into it six ounces of white Sugar-Candy in powder and put the distilled Water in a glass two Hours in hot Water This Cordial taken three spoonfuls at a time three times a Week in the Morning fasting or oftner if you find your self oppress'd or afflicted expels all melancholy Fumes and infinitely comforts the Heart and vital Spirits Melancholy a Diet-Drink Take Fumitory-Hops before they are ripe for gathering and Borrage of each a pound boil them in two gallons of Spring-water till they come to the consumption of half strain out the Liquid part and sweeten it with Sugar-Candy or Honey and let it stand about eight Days to settle and digest and drink a moderate Draught of it in the Morning fasting and the like at Night when you go to Bed and it will much enliven the Spirits and remove the Causes of Melancholy Melancholy to Suppress Take Epithymum Fumitory the Flowers of Bugloss and Borrage of each a quarter of a pound Senna half an ounce Poly-podium of the Oak an ounce Fennel-seeds two drams Whey three pints infuse them three hours and then boil them to the Consumption of a quart whereunto add two ounces of the Syrup of Roses and when you drink half a pint of it warm in a Morning strained and setled mix with it a dram of the Electuary or Roses and in two or three times taking you will find wonderful Ease and Comfort And so as often as you find your self oppressed with Melancholy use it in the manner prescribed Melion This is cold and moist Take of the Seed and that of Pompion half an ounce the Seeds of white Poppies two drams and eight Almonds blanched beat them in a Mortar mix them with a pint and half of Barly-water strain and sweeten it with fine Sugar and make an Emulsion for the Heat of the Urin. Melilot This Herb mollifies and eases Pain for which purpose it is frequently used in Cataplasms To ease the Pains of the Pleurisie with it take the following Fomentation Melilot and Pellitory of each two handfuls Betony one handful make a Decoction and often wash the Breast or Stomach with it Mermaid-Pye Take a Pig scald it and bone it and having dried it well with a Cloath season it with beaten Nutmeg Pepper and chop'd Sage then take two Neats-Tongues when dried and cold after boiling and slice them in lengths and as thick as a half Grown and lay a quarter of your Pig in a square or round Pye and the slices of the Tongue on it then another quarter and more Tongue and thus do four times double and lay over all these some slices of Bacon scatter a few Cloves put in some pieces of Butter and Bay-leaves then bake it and when it is so fill it up with pieces of sweet Butter and make your Past white of the Butter and Flower This Pig or Mermaid-Pye so called is to be eaten cold Metheglin its Virtues Metheglin has been highly held in Esteem in this Nation and is of excellent use among us if rightly made nor can it be otherways since Honey its principal Ingredient is the
and beaten Pepper and when they are fried make a Leer or Sauce with three or four Eggs dissolved with some Claret-Wine and the Juice of two or three Oranges grated Nutmeg and the Gravy of a Leg of Mutton shake them well and give them three or four tosses in the Pan dish them and garnish the Dish with Orange and Lemon and rub it with a Shalot or Onion and sō serve 'em up Mushrooms the Italian way Peel them wash them and boil them in a Skillet with Water and Salt having boiled in the Water sweet Herbs before you put them in also Parsley and a Crust of Bread boil and drain them from the Water and fry them with the best Olive-Oil and being fryed serve them in a Dish with Oil but not that they were fryed in also Vinegar Pepper and fryed Parsley or for want of Oil you may use sweet Butter If you would Stew them Peel them and take out the under part and do it with sweet Herbs Pepper Salt White wine and Gravy over a gentle Fire put to them when enough some sweet Butter beaten up with the Juice of Lemon or Orange These are good for those that are of a hot or cholerick Constitution but those of a cold or phlegmatick one must eat them sparingly Mushrooms to Pickle To do these that they may keep a long space and not rot as many do that are not well ordered Take the Buttons as soon as they put out of the ground being gathered in a dry Day wash them in Water Salt and Vinegar then scald them in the Decoction of Bay-leaves and Rosemary put them afterward into Glasses that they may be very closely stopt and mingle among them long Pepper Blades of Mace and slices of Nutmeg and Ginger and so close 'em up with a Cover of Leather for your use Musk This is an Excrescence supposed by some to be a Tumour or Swelling of corrupt Blood about the Navel of the Musk-Roe which after putrifaction and ripening becomes Musk in a perfect Cod which others affirm falls off from the Beast of its own accord Being well prepared it is not only a very sweet Perfume but also taken in Cordials cheats and revives the Heart and dispels gross Vapours from the Brain and is good against pestilential Diseases infused in Mint Baum or Rue-water Muskadines to Make Take half a pound of refined Sugar being beaten and fearsed put into it two grains of Musk a grain of Civet and two grains of Ambergrease and about two drams of white Orris-powder beat them with Gumdragon steeped in Rose-water then roul it as thin as may be and cut it into Diamond fashion like Lozenges with your jigging Iron and let them in some warm Oven or Stove then put them into Boxes for use and in this manner they will keep all the Year Musk-Sugar to Make Bruise four or five grains of Musk put it into a piece of Cambrick or Lawn lay it at the bottom of a Pot or Glass and sift fine Sugar on it stop the Pot close from Air and set it in a warm Place and in a few Days the Sugar will have suck'd up the Tincture of the Musk and yield a very pleasant Smell Thus you may perfume Sweetmeats or Comfits by keeping them up very close but if the Air gets in the Spirit of the Musk will evaporate Mutton to Hash Slice a Shoulder of Mutton thin till the Bone is only left then put some Claret sliced Onion and Gravy to die Meat the Tops of Thyme six Anchoveys and three ounces of Capers and the Meat and other things minceable being reduced by that means small take nine or ten Eggs and the Juice of a Lemon or two and make a Leer of them then put the Meat into a Frying-pan and when it is thoroughly hot put the Leer in and soak all together over the Fire till it be very thick then boil the Bone with what Meat is on it and place on the top of your Meat the Dish garnished with slices of Lemon Mutton the Turkish way Cut your Mutton in thin slices wash it in Vinegar and put it into a Pot that has a close Cover then add clean picked Rice and a quantity of whole Pepper and two or three Onions let all these boil very well keep it scuming then take out the Onions and dish it in Sippets Mutton to pass for Venison Take a Shoulder of Mutton pretty large but let it be young and tender strain the Blood of the Sheep amongst grated Bread then prepare your seasoning of ordinary sweet Herbs shread very small take the Bones out of the Meat and roul them up in it or stuff them in at convenient places then wrap it up with a Caul of Veal lay it in the Blood to soak twenty four Hours prick it so with a Knife that the Blood may the more easily penetrate it bake it and serve it as usually Venison is done and it must be a very curious Pallate that can discover it from what it represents Myrrh This pretious Gum grows upon a low prickly crooked Shrub with a smooth Bark like Laurel but the Leaves like Olives and much rougher yet out of this Tree proceeds a Gum little differing in appearance from Drops or Tears but afterwards it becomes of a greener Colour and is clear and sweet to the Smell but not so to the Tast it being somewhat bitter The right Myrrh being drank in White-wine abates the Fit of the Quartan-Ague it is also very good in Antidotes against Poisons and Hurts by venomous Beasts It resists pestilential Fevers and Plague and being applied to Wounds it expedites their Cure And many other excellent Virtues not here mention'd NAils-Cloven Mingle Turpentine and Wax together spreading it as a Plaister lay it on the defective Nail and as it grows cut it away and in a short time it will be reduced as the other NAils falling off Take Powder of Agrimony mix it with the White of an Egg lay it on the Nails and it will strengthen and confirm them it will also take away the aking that usually attends them in such Circumstances Nails to grow Take fine Wheat flower mingle it with Honey lay it on the place where the Nail is defective Plaister-wise and the Nail will sprout out and grow apace to its due proportion Nail-Pricking If a Nail or piece of Iron run into any part so that it causes a pain or festering Take Turpentine half an ounce Bees-wax the like quantity the Juyce of Housleek Burgundy Pitch and Mutton-Suet of each a quarter of an ounce mix them together into a Plaister and by application it will take away the Pain and cure the Wound Nail-Scratching It is held that the Nails of the Hand scratching in some Cases prove venomous yet this is no more than the suffering it to fester or the Humours to flow to that place before prevented to remedy it and cure the Wound made Take Olive-Oil a quarter of a pint Juice of
Groundsil two ounces Bees-Wax two ounces Stone-pitch half an ounce make these over a gentle fire into a Salve and spreading it on Linnen or Leather apply it to the place grieved and in two or three times changing and anointing with Linseed Oil the danger will be past and the Cure effected Nail wort This is held exceeding successfull being applied to Imposthumes in the Joints and any Defects under the Nails especially for Whitloes Fellons and Nail-wheals Naples Bisket To make these so much in use Take a pound of fine Flower and the like Weight of Sugar eight Eggs and two spoonfulls of Rose-water an ounce of Carraway-seeds beaten small mix them well together and put them when made into a fit thinness with fair Water into Tin Coffins and bake them moderately in a gentle Oven glazing them over with Water in which Sugar has been dissolved Nature to restore Take an Artichoke and dress it with Milk that is first boil your Artichokes in Water till the Leaves will just draw off then put them in New Milk and boil them thoroughly then bruise the Pulp in the Milk and add a little Mace and grated Nutmeg sweeten it with Sugar and eat often of it with a Spoon It exceedingly restores decayed Vigour and strengthens not only the Spirits but the whole Frame of the Body The Germans and French usually eat the tender Stalks of this Plant boiled with Butter and Vinegar the Italians seldom boil the Heads but eat them raw with Salt Pepper Oil and Vinegar they are moreover held to provoke Venery and the Decoction of the Buds drank provoke Urine Navel pained If a pricking or shooting in the Navel happen which frequently by communication extends to the Fundament or Privy Parts by its twitchings and shootings Take Oil of Roses and Camomil of each an ounce and a half Comfry the Herb half a handfull bruise it and fry it in the Oils a little then apply it plaister-wise to the Navel as hot as can be endured it also takes away the Pains of the Belly and causes the Rumbling of the Bowels to cease Navel-wort Ointment This is moderately Astringent and therefore good for hot Distempers or Inflammations some use it for the Kings-Evil and for the curing Kibes Chilblains and the like Nauseousness When the Stomach or Appetite is offended in this manner and brought to a kind of Loathing Take the Powder of the Seed of Common Fennel in a Glass of White-wine sweetened with Sugar every morning fasting till the Offence be removed This likewise wonderfully clears the sight strengthens the Stomach and being mixed with pectoral Medicines it relieves those that are Asthmatick It also resists Poyson and the Leaves of Fennel boiled in Water wherein Barley has been boiled encreases Milk in Nurses and a Concoction of the Seeds and Leaves give ease to the Nephritick Pains forces Urine and expel Is Gravel the Roots provoke the Courses open the Obstructions of the Spleen and Liver and mainly help the Jaundice The whole Herb shred and boiled in Broth takes away Fat and keeps the Body in a good Proportion Many other Vertues are ascribed to it Neats-Foot Pye To do this boil the Neats Feet then take out the Bones and put as much Beef-suet as will answer their quantity mince them and then season them with Cloves and Mace finely beaten add then some grated Nutmeg and Sugar with a little Salt put them into the Coffin or Past with some Barberries Currans and Raisins of the Sun bake it well and serve it up hot Neats-Foot Pye another Take Neats-feet and boil them tender and when they are cold bone them and mince them very small seasoning them with Pepper Nutmeg Cinamon and Ginger a little Salt and a pound of Currans a quarter of a pound of Dates sliced and a quarter of a pound of fine Sugar with a little rose-Rose-water and Verjuice stir them together in a Dish or Tray laying a little Butter in the bottom of the Pve and on the Meat the Marrow of Three Bones stick some Dates on the top of the Meat and close up the Pye and when it is half baked Liquor it with Butter and White-wine or Verjuice and Ice it and so set it in the Oven again 〈◊〉 it be baked and then put into it Rose-water and Sugar well beaten together Neats-Tongues to dry Take bay-Bay-Salt beat it very fine so that it may be sifted through a fine Hair-Sieve and Salt-Peter of each a like quantity and having soaked your Tongues in warm Water rub it on very well in every part especially at the root then lay them in a place where they may be covered with the Salt and as that wasts put on more and when they become sufficiently hard and stiff then rowl them in Bran till they are dry put them into a Mold a while then dry them in a Kill with a soft Fire or for want of that necessary Implement you may hang them up in a Chimney where the Smoke comes but little at them and when they are sufficiently dryed press them out somewhat flattish and at length and so put them in dry Boxes and keep them for use Neats-Tongues to dry another Take Bay-salt bruised small and Salt-peter a like quantity rub the Tongues well with a Linnen-Cloth then put the Salt to them forcing it in especially at the Roots and as it wasts into Brine add more when they are hard and stiff then they have taken Salt enough Rowl them in Bran and dry them in a Mold over a Saw-dust Fire or for want of such a Material hang them up in a Chimney and when you boil them let it be in spring-Spring-water and it will make them look the redder Neats-Tongues divers ways Take a Neats-Tongue being boiled tender blanch and slice it into thick slices about the bigness of a shilling fry it in sweet Butter and being enough put to them some strong Broth Gravy Nutmeg Salt and Saffron stew them together and then have some Yolks of Eggs beaten up with Grape Verjuice put them into a Pan and give them a toss or two and the Gravy and Eggs being pretty thick dish it on fine Sippets or make the same with Cinamon and Saffron sometimes you may slice them as aforesaid no bigger nor thicker than a Three pence and used in all points as before but only add some Onions fryed and stew it with Mushrooms Nutmeg and Mace and serve it up on Sippets first rubbing the Dish with a Shalot or you may stew it with Raisins Mace and blanched Almonds or Pistaches Marrow Claret-wine Butter Salt Verjuice Sugar Strong Broth and Gravy the Yolks of six Eggs with Vinegar or Grape-Juice and so serve it up on Sippits Neats-Tongue roasted the French way Boil and blanch it first and when it is cool Take out the Meat at the great end leaving the Skin whole and having minced it with Sweet Herbs and Apples as also the Yolks of Eggs boiled hard and Beef Suet beaten with Salt and
Ginger fill up the Skin again till it appear to be a perfect Tongue as before and having stopped the hole with some Mutton-Skin or Caul of Veal lard it with small Lardings of Bacon and tye it to a Spit and then being roasted make Sauce with Gravy Nutmeg Butter and the Juyce of Oranges and serve it up with Lemons sliced and pickled Barberries Neats-Tongue Fryed Boil it first and take it off then cut it into thin slices season it with Nutmeg Sugar and Cinamon dip the Slices into the Yolks of Eggs add the Juice of Lemon and mix them together then having your Pan pretty hot with sweet Butter in it take up the rest in Spoonfuls and put them in then being fryed enough serve them up with White-wine Sugar and Butter well beaten together Neats-Tongues the Italian Way When the Tongues are boil'd in an earthen Vessel till they may be blanched Take them out and put them into some strong Mutton or Beef Broth covering them very close and having boiled them a while put in two or three large Blades of Mace with a quarter of a pint of Canary or White-wine and some slices of interlarded Bacon scum the Liquor when it boils and put in more Mace with some Ginger Pepper and Nutmeg To these add a few Raisins Currans Prunes Sage-Leaves Saffron and Cherries then slice the Tongues and being well stewed serve it up on French Sippets Neats-Tongue Pye To do this Take a couple of large Neats-Tongues set them over the Fire in Spring-water and parboil them pare off the Roots and the Skin mince the Meat with Beef-Suet and a littte Parsley sweet Marjoram Thyme and Pennyroyal season it with grated Ginger beaten Mace Cloves and Pepper finely sifted add to these grated Bread and fine Sugar and the Yolks of three or four Eggs make your Coffin into the fashion of a Tongue and put these in bake it and then make a Liquid of Butter and Verjuice with some Sugar and Rose-water and pour it in at a vacant place left for that purpose or raising the Lid on one side Neats-Tongue Pye another Take fresh Neats-Tongues boil blanch and mince the Meat with four pound of Beef-suet by it self mingle them together and season them with an ounce of Cloves and Mace finely beaten some Salt half a preserved Orange and a little Lemon-peel minced with a quarter of a pound of Sugar four pound of Currans and a little Verjuice and rose-Rose-water and a quarter of a pint of Canary stir these all well together and fill up your Pyes in Coffins of what Figure you shall think fit or convenient Neats-Tongue Pye another way Take a Tongue and mince it raw the Skin as much as may be being pared off Then take another and boil it very tender cut it likewise into pieces the bigness of a Walnut mince with them some Beef-Suet or Lard and lay some of the minced Tongues in the bottom of the Pye and the Pieces on it and make Balls of the other minced Meat as big as the pieces of the Tongue with some grated Bread Cream and Yolks of Eggs the Bottoms of Artichoaks cut like small Dice Nutmeg Salt Pepper and a few sweet Herbs finely shred Marrow Grapes boiled Chesnuts sliced and slices of interlarded Bacon liquor it then with Gravy Verjuice and the Yolk of Eggs well beat together bake it and as the former eats best cold so this must be served up hot Neats-Tongues another way Make a hole in the root-end of the Tongue Take out the Meat mince it small with the Fat of Bacon or Beef-Suet season it with grated Nutmeg and Salt put to it then the raw Yolks of Eggs Marjoram Thyme and Pennyroyal minced small Pepper and Ginger and fill the Tongue with this Composition viz. the Skin from which the Meat was drawn out wrap it then in a Caul of Veal boil it till it will blanch then put it into a Pipkin or other convenient earthen Vessel with some Claret and Gravy Cloves Salt and Pepper grated Bread and sweet Herbs reduced small by chopping or shredding then add fried Onions Marrow concocted in strong Broth and laid over it and to compleat it with a garnish rake some scalded Grapes when very green Gooseberries the slices of Oranges or Lemons and so serve it on Sippets running it over with Butter well beaten with the Whites of Eggs and mixed with the Powder of Cinnamon Neats-Tongue otherways Boll a fresh Tongue very tender and blanch it and when it is cold slice it into thin slices season it lightly with Pepper and Nutmeg Cinamon and Ginger all finely beaten then put into the Pye half a pound of Currans lay the Meat on and stoned Dates in halves the Marrow of four Bones large Mace Grapes or Barberries and Butter close it up and bake it then liquor it with Claret Butter and Sugar and so ice it over Neats-Tongue to Roast Take a Neats-Tongue tender boiled and blanched and when it is cold cut a hole in the but-end take out the Meat and put in the Meat minced with sweet Herbs finely shread a Pippin and two or three hard Yolks of Eggs minced as also Beef-suet and Bacon made very small mix with all these Ingredients beaten Ginger and fine Salt fill the Tongue and stop the end with a Caul of Veal lard it and roast it and then make Sauce with Butter Gravy and the Juice of Oranges Neats-Tongue Stewed Boil them first very tender then slice them and put them into a Pan with fresh Butter fry them a little and so put them into a Pipkin or Stew-pan with some Gravy or Mutton-Broth large Mace and sliced Nutmeg Pepper Claret and a little Wine also a little Vinegar and Salt and when the Stewing at your discretion is almost compleated then put to the Meat two or three slices of Oranges Asparagus Skirts Chesnuts and serve them up on fine Sippits cover them with Butter slices of Lemon and Marrow Neats-Tongues another Let your Neats-Tongues be seasoned with Pepper Salt and Nutmeg then lard them with Bacon and let them steep in Claret all night and you may if you please add to it a little Vinegar put in then Nutmegs sliced and Ginger finely pared whole Cloves and beaten Pepper with a little Salt steep them in an earthen Vessel and cover them up close they being undelayed with Sippets of Whitebread some Cinamon and Nutmeg grated on the top Nep or Catmint This procures the Courses and being taken inwardly or outwardly alone or with convenient Herbs to bathe them or sit over the hot Fumes of it and by frequent use it removes Barrenness and the windy Pains of the Mother it is used likewise in pains of the Head proceeding from cold Causes as Rheums Catarrhs Swimming and Giddiness of the Head and is an excellent Remedy for Windyness in the Stomach and Belly It is profitable in Cramps and cold Aches to dissolve the cold and expell the Wind that afflicts the Parts where they happen
c. Boil them tenderly and then fry them in sweet Butter and when fried drain the Butter from them and put to them the Powder of Nutmeg and Anchoves dissolved in fair Water and Whitewine with a little Salt and Mutton-Gravy give all these a warm over the Fire and serve them up in a Dish then run it over with Butter beaten up with the Juice of Oranges Marrow Sage-leaves fried Parsly and the Yolks of Eggs. Nurses Milk to Encrease Take of Earth-worms an ounce wash them well and dry them so that they may keep sweet and yet be reduced to a Powder then take half a dram or two scruples for a Dose in a Glass of Canary Nutmegs are somewhat Astringent and Stomachick Cephalick and Uterine help Concoction discuss Wind take away the offensive Fumes of a strong Breath are good in the Palpitations of the Heart and prevent Faintings lessen the Spleen and stop Looseness and Vomiting provoke Urin and quicken the sight are of great use in Fluxes especially the Bloody-flux having all the Virtues necessary for a Medicin fit for these Diseases The Oil cleanses and defends the Bowels from sharp offensive Humours and eases the Pains that frequently afflict them The aromatick quality consisting in the airy spirit penetrates the noble Part and administer Comfort whilst the gross and earthy part dries up Ulcers and cicatrises them Candied Nutmegs or as they come over with their green Husks about them are good in all cold Diseases of the Head as Palsie and other Diseases of the Nerves and Womb and are very Cordial And notwithstanding all these Virtues in this one small Simple yet if it be taken immoderately that is in too great a quantity it proves very hurtful occasioning sleepy Diseases seeing they are very Narcotick insomuch that Tavernier relates That when these Nuts ripen in the Molucoa-Islands where they chiefly grow the Birds of Paradise come flocking to feed upon them which they have no sooner done to any purpose but a Giddiness seizing them they fall on the Ground in a profound Sleep or Doziness and lye so long before they recover that swarms of huge Ants that frequent those spicey Woods frequently eat off their Legs or intolerably sting and kill them in earnest Nutmeg to Candy Take a pound of fine Sugar a quarter of a pint of Rose-water and Gum Arabick three penny weight boil them up to near a Candy height then having soaked your Nutmegs in Water put them into it in an earthen Vessel cover it close that the Air may not come in no more than through the porous Part and keep them in a warm Place twenty Days and they will be of a Rock-Candy c. Nut-Oil Take small Nuts break them in a Mill or otherways take out the Kernels lay them in warm Water rill the Skins or Husks come off them then steep them in warm Sallad Oil and when they swell take them out and press them and a curious Oil will issue from them put them into a glass Vessel and let it settle and digest twelve Days in a warm place then use it as occasion requires It is good for cold and moist Swellings or Pains in the Joints or Burns Scalds and Tumours especially mixed with the Ointment of Marsh-mallows and likewise that of Tobacco OAk-Tree This Tree in every part is astringent but especially the Bark the Decoction of which is good for the Bloody-flux or Spitting of Blood The Acorns are Diuretick and the distilled Water of a young Oak is good for Womens Diseases Those that are cut for the Stone use a Bath of it made of the Bark to heal the Wound or Incision The Galls that grow upon outlandish Oaks not only make Ink but are of many singular Virtues as being powdered and drank in White-wine to dissolve the Stone or Gravel ease Pains in the Bladder or Reins and cleanse the Stomach causing a good Digestion Take of the Water of Oak-Buds and Plantain of each three ounces Cinamon-water Hordeated and Sprup of dried Roses of each an ounce Spirit of Vitriol two or three drops to make it pleasant and sharp and take it Morning and Evening it 's excellent to stay immoderate Courses and to prevent them Oates They are Physically moderately drying resolving and restringent they are cool and therefore boiled in Posset-drink in Fevers they are good being heated and put into a Bag and laid 〈◊〉 the Side they ease Painâ—… as likewise by such application the Head-ach The Ale made of them cools and purifies the Blood and eases the Heat and Pains in Urin A strong Decoction of them eases the Flux in the Belly and boiled with Figs Licorice and a little Honey in Ale they ease the violence of the Cough or Cold and in a little time the liquid part drank often as hot as may be removes the Cause and the Effects consequently cease Odoriferous-Water Take the Roots of Florence Orris and Benjamine of each one ounce and half the best Storax six drams Lignum Rhodium half an ounce Aromatick Reed and Labdanum of each two scruples Flowers of Benjamine on scruple beat them into Powder and put them into a Matras and let them macerate twenty four Hours in Balneo Mariae luke-warm in a pint of Rose-water the Matrix being stopped and then distil them in the same Bath a little hotter and mxing with this Water-Musk and Ambergrease six drams keep it as a Water of a curious wholsom and odoriferous scent to scent or perfume Rooms Gloves or what else requires it This for its admirable pleasant Scent is called Angels-Water It likewise contributes much to the lustre of the Face and Hands being washed in it mixed with a little of the Water of Fumitory The Sediment dried and mixed among Cloaths gives 'em a fine Perfume and drives away Moths Worms c. Oesepius Prepared Take of the uncleansed Wool from the Neck Buttocks and Shoulders of a tired Sheep and infuse it in hot Water frequently till the Fat swims upon the Water then squeeze the Wool pour the Water out by way of brewing frequently from one Vessel to another till the Froth arises then let it stand till the Froth sinks and take off the Fat that swims on the surface of the Water and froth the Water again by pouring it from one Vessel to another and so continue to do till no more Fat appears then wash all the Fat 's with Froth in fair Water keeping it continually stirring and changing the Water often till what is superfluous be washed away and until upon the Tast it makes no biting on the Tongue then put it into a well glazed earthen Vessel and keep it for use This is good to anoint old Sores also for Scabs Itch Botches or Boils Excoriations or Gallings c. Oil Anti-Epileptich Take the Shavings of a dead Man's Skull that died a violent Death four ounces Amber pulverized two ounces mix them together and put them into a glass Retort fitted with a Recipient and distil them
in a Sand-Bath with a gradual Fire distil the Oil mixed with Spirit Phlegm and volatil Salt This Oil is beyond compare for the Epilepsie A few drops of it taken in some cephalick Waters as that of Bettony Pellitory Camomel or Mint you may take from three or four to five drops Anoint with it in great Pains the insides of the Nostrils Temples and the sutures of the Scull and immediate ease ensues Oil of Bays Take the ripe Berries bruise and boil them a good space in Water then strain it out press the Berries hard and when the liquid part is cool skim gently the Salt that swims on the Decoction which is the Oil and is good to extenuate calefie and dissipate Wind in the Stomach it dissolves cold Diseases in the Head and eases the Pains of the Colick Oil of Bitter Almonds Take bitter Almonds dry and purge bruise and calefie them in boiling Water then strain it out and press out the Oil. This Oil does very much attenuate and dissipate Wind cures the Noise of the Head by â—…opping into the Ears monifies the Stubbornness of the Sinews and opens Obstructions of the Liver Oil of Bitter Almonds another Take bitter Almonds two ounces putting to them half an ounce of Sperma Ceti bruise them and extract an Oil and with it anoint the Face when the Small-pox is drying and by often doing it it will make them shell kindly without leaving any Marks Oil of Camomel Take the Flowers of Camomel the white Leaves taken away bruise them put them into a considerable quantity of Oil and let them infuse in the Sun or some convenient Heat covered with a single linnen Cloath a considerable time then press out the Oil and keep it for use This is Anodyne and gives ease in the Colick and Pleurisie by bathing the affected part It is also given in Clysters to the same effect with good Success Oil of Camomel another Take the Flowers bruise them and put them into Olive-oil let them stand twelve Days boil it a little take it off and press out the Oil and Juice put the Juice or Oil in a Glass and put in â—…esh Flowers This eases Pain in the Joints softens Swellings closes Chops or Cracks in the Skin and supples stiffness of any Member and in a great measure gives ease by being anointed with it very hot or a linnen Rag dipt in it fixed to the place grieved Oil of Cinamon Bruise four pound of Cinamon infuse it in six quarts of hot Water leave it to digest in an earthen Vessel close stopped for two Days then pour the Infusion into a copper Alembick fit the receiver to it and lute the Joints with a wet Bladder distill with a pretty good Fire three pints of the Liquor then unlute the Alembick and pour into it by inclination the distilled Water and at the bottom you 'll find a little Oil put it into a Viol and stop it close distil the Liquor as before and then return the Water into an Alembick Take the Oil found at the bottom of the Receiver and mix it with the first repeat this Cohobation till no more Oil arises This Oil strengthens the Stomach eases Womens Deliverances the Courses and much encreaseth Seed Oil for Deafness Take pressed Oil of Leeks bitter Almonds and Laurel of each two ounces Spicknard Castoreum and Coloquintida shred of each a dram Juice of Rue and Whitewine of each an ounce and a half put these into a Matras close stopped and let them digest twenty four Hours in a lukewarm Balneo Mariae then encrease by degrees the heat of the Bath and boil them to the consumption of the moisture then strain and press the Oil out for use mixing afterward with it six grains of Musk. This Oil put just warm into the Ears a drop or two at a time wonderfully helps Deafness in those that were not born so but such as were born deaf very rarely recover though some foolish pretenders to all manner of Cures will for the fake of your Money promise infallible Success Oil of Eggs Take the Whites of twelve Eggs beat them so that they become a kind of an oily substance extract that and put one spoonful of the Oil of Tartar to it mix them well together and set them in the Sun so that at the bottom a thick settlement will remain take then the Oil that swims a top off and put it into a Viol and let it stand in the Sun till it becomes as white as a Curd This is exceeding good for Pains Aches Bruizes or any hot Humours setling also for Burns or Scalds Oil of Eggs another Take Yolks of Eggs and put them in a Pot over the Fire let them stand till you perceive them to grow black then put them in a Press and an Oil will squeeze out of them which is excellent good in all manner of Burns and Scalds Blasts by Lightning or ill Airs Oil of Elder-flowers This is made with the Flowers infused in good Oil when well beaten and the Oil after a considerable standing pressed out This Oil Discusses Mollified and Resolves Oil of Exeter Take two handfuls of Sage Thyme and the green Sprigs of wild Vine a handful each Hyssop two handfuls St. John's-wort one handful Bay-leaves two handfuls Goose-grass one handful Rosemary two handfuls Peneroyal two handfuls Camomel white Lilies Lavender Dragon-leaves and Wormwood of each two handfuls Mint Sweet-Marjoram Pellitory of Spain Fetherfew and Angelica of each one handful stamp these very small put them into a Pot with as much fair Water as will cover them till the Water be in a manner consumed then put to it two quarts of Couslip-flowers steeped about a Month in the Oil of Olives with two quarts of Whitewine and as much Olive-oil boil them toâ—…her an hour or two till they are almost drained dry then press out the Oil very hard from the Herbs and put it up in a Glass This is excellent good for dressing old Wounds and Sores and gives ease in Aches and violent Pains of the Colick Oil of Fennel Take two handfuls of the tops of Fennel and put it between two iron Plates or clean Tiles when they have been well heated in the Fire and pressing them hard you will find an Oil come out or oily Liquid good to anoint the Stomach with in the Phthisick or any Inflammations Oil of Foxes Take a Fox of about a Year old flea disbone it and cut it to pieces put to it four ounces of common Salt spring-Spring-water as much as will serve to boil it boil it in an earthen glazed Pot covered over a gentle Fire so long that the Bones start out then strain out the Broth and squeeze the Flesh till all the moisture comes from it then put to it Dill and the Tops of Thyme fresh gathered of each two handfuls Sage Rosemary and ground Pine of each one handful Sallad-oil four pound return the Broth into the Pot and having put in the Herbs and
boil them over a gentle Fire to the consumption of the moisture stirring them often and then strain and press them strongly and keep the Ointment in a glazed Pot for your use and use it with success Ointment another Take sweet Butter two pound melt it over a moderate Fire put into it when taken off the Fire as much Snow then scum off the Butter that swims above the Snow-water and add to it an ounce of Venice Ceruss-powder Camphire a dram mixed with a little Spirit of Wine and make them up into an Ointment over a gentle Fire This Ointment among the Professors of Chirurgery has a great Esteem For it not only cures common Burns or Scalds but those with Gun-powder Lightning melted Sulphur or Lead if curable Ointment for the Small-pox If you would prevent Scars and pitting in the Face Hands or any part of the Body Take a piece of fat rusty Bacon with the Rind off and put it on a Spit set a pewter Platter under it with fair Water and let the Fat drop into and when it has dript away as much as is convenient beat the Dripping and the Water together about a quarter of an Hour and let them stand till they are cold then pour out the Water and pass the Fat with mixing through two or three Waters till all the saltness and offensive Scent is gone then wash it in Rose-water and put it up in a Gallypot and when you use it melt it and pâ—tle it on your Face with a Feather often so doing till the Scabs and Scurf come clear away and a delicate smooth Skin appears under them Ointment for Sores Old or New Take Honey of Roses and common Honey of each four ounces Oil of Turpentine an ounce and three quarters Barly-water half a pint the Yolks of two new-lay'd Eggs mingle them well and keep them stirring over a gentle Fire till the Water is near consumed and they become an Ointment then dip Rags and Pledgits in it and lay to the grieved Place often renewing them Ointment for the Spleen Take Whitewine-Vinegar four spoonfuls red Holly-hock Mallow and Briony-roots the Pith taken out of each a pound sprinkle them with the Vinegar let it steep in and then boil them till the Roots be very soft then stamp them and strain out the Juice Take Boars-grease a pound and a half sour leavened Bread four ounces mingle them together in a Mortar and then sprinkle some more Vinegar on them and over a gentle Fire make the liquid part into an Ointment and in the Morning rub the place where the Spleen is with a warm coarse Cloath then lay on it a piece of blue woolen Cloath wet in the Water of a Man-Child as hot as can be layed on and when it waxes cold take it away and dry the Skin with a warm Cloath and bath in some of the Ointment warmed in a Sawcer rub it well in and lay upon it a quilt of black Wool and in so doing often you will find extraordinary ease Ointment for Vlcers Take six pound of Butter made the latter end of May or beginning of June boil it over a gentle Fire clarifie it and take away the dregs then add yellow Wax four pound Rosin two pound and Venice-Turpentine one pound make these into a proper Ointment over a gentle Fire This Ointment is very solid that it may continue on the Parts grieved and is not only proper for the Cure of Ulcers in the Legs but for Tetters Chilblains Chaps and Rifts of the Breasts and other Parts of the Body Oisters The Flesh of this Fish is nutritive Stomachick and restorative in Consumptions being either pickled stewed roasted or eaten raw they open Obstructions of the urinary Parts and encrease Seed eaten raw they cause a good Appetite and are easie of Digestion confirm a weak Stomach and create good Nourishment to decayed Members There are Waters Oils Spirits and volatil Salts drawn from Oisters in this manner Take five quarts of large Oisters when out of the Shells put them into a Cucurbit and in Balneo Mariae distil off the Water to dryness that it is Flegm with very little volatil Salt in it This may be used in all Cases where a Milk Water is requisite Then put the dried Oisters at the bottom into an earthen Retort or a glass one well coated fixing to it a large Receiver and upon the Fire though not too violent draw off the Spirit Oil and volatil Salt let the Fire at first be very gentle to bring forth the remaining Flegm then encrease it gradually that the Spirit may follow in white Clouds then continue the Fire encreasing it to the highest degree so will the volatil Salt and Oil ascend and come forth which rectified separate and keep for use The Salt restores in Consumptions It is good against all Diseases of the Head Brain and Nerves as the Apoplexy Epilepsie Vertigo Lethargy and Palsie as also Pleurisies and all Obstructions of the Lungs and Breast Stoppages of Urin Jaundice and the like You may take it from four grains to twelve The Spirit has the fame Virtue but is weaker and therefore may be taken from twenty four to forty fifty or sixty Drops The Oil smells very strong and therefore must be rectified The smelling to it is good against Vapours and Hysterical-Fits especially being anointed on the Nostrils Take of the Oil two ounces Spirit of Niter one ounce mix and digest them ten Days then add eight ounces of rectified Spirit of Wine and digest it a Month filter it and keep it close This opens Obstructions and prevails powerfully against the Obstructions of the Bowels The Dose is from twelve to thirty drops Oisters Broil'd the Dutch way Take two quarts of large Oisters open and parboil them in their own Liquor put them into a strainer and then into a Pipkin with some Mace Butter and slices of Onions then stew them and after that lay the Shells on a Grid-iron and put two or three of them into a Shell and there let them broil or Stew in their Liquor and so setting them on Plates fill them with beaten Butter and serve them up Oister Chewits Take three quarts of large Oisters ready opened and parboiled in their own Liquor then wash them in warm Water dry them and mince them very fine season them lightly with Salt Pepper Cloves Mace Cinnamon Carraway-seeds some minced Raisins of the Sun sliced Dates Currrans Sugar and half a pint of Whitewine mingle all together and put Butter in the bottom of the Pies so fill them up and bake them These must be very small Pyes and ten or twelve of them served upon a Plate together Oisters another way Take the largest wash them in warm Water then parboil them and save the Liquor and steep them in Whitwine-Venegar sliced Nutmeg large Mace whole Pepper Cloves a little Salt and having given them a warm on the Fire set them off and let them steep two or three Hours then
take them up and dry them and dip them in a Batter made of Flower and the Yolks of Eggs some Salt and Cream and so fry them and when they are fried keep them warm then take some of the Spices Liquor of the Oisters and some Butter beat them up thick with some slices of Orange or Yolks of Eggs and dish the fried Oisters over a Chafingdish of Coals run the Sauce over them with the Spices and garnish them with Barberries and grated Manchet and then serve them up Oister-Ielly Take ten Flounders two small Pikes or Place and four ounces of Isinglass finely cleansed boil them in an earthen Vessel in two quarts of Spring-water and as much Whitewine with some sliced Ginger and large Mace and being boiled to a Jelly strain it through a Strainer into a pretty deep Dish and when it is cold pare the top and bottom and put it into a Pipkin with the Juice of six or seven Lemons to each two quarts of Jelly also three pound of fine Sugar beaten with the Whites of twelve Eggs. Rub altogether with a Rolling-pin and put among the Jelly being melted but not too hot set the Pipkin on the Fire to stew put into it a grain of Musk and as much Ambergrease well rubbed and let it stew half an Hour on the Embers then stew the Oisters in Whitewine their own Liquor and the Juice of Oranges Mace sliced Nutmeg whole Pepper and some Salt and having dished them with some preserved Barberries large Mace or Pomegranatekernels run the Jelly over them and garnish them with preserved Lemons large Mace and preserved Barberries Oister-Pye Parboil your Oisters and season them with Pepper Salt and Nutmegs and the Yolk of hard Eggs and the Pye being made put a few Currans in the bottom and lay on the Oisters with some sliced Dates blades of and Barberries then put on Butter and close it up and bake it then liquor it with Butter Whitewine and Sugar beat up together Or this way Season them as before but boil them not put in two or three Onions cut in Quarters but leave out the Currans and Sugar slice a Nutmeg on them as also hard Eggs must be layed in halves with large Mace and Barberries liquor them as before only add to the Liquor Juice of Oranges Oister-Shells Take the inward part of the Shell that is of a shining White or Pearl colour and reduce it to powder by calcining It easeth Heart-burnings and the Pain of the Stomach and Colick as also other Pains of the Bowels proceeding from sharpness of Humour it chears the Heart and has almost the Virtue of Pearl Olives their Virtues Olives are gathered either that Oil may be extracted out of them or that they may be reserved for Banquets by pickling them in Salt and Water The Olive hath in it a very restringent Virtue for the Decoction of the Leaves in a Clyster stayeth the Flux of the Belly and the Juice with Whitewine or fair Water being often drank restraineth the Bloody-flux The Sap distilling out of the Olive-Tree or that out of as the Wood where it is burning cures the Itch Tettars and Ring-worms Leuk-Olives especially being eaten provoke Appetite and get a good Stomach The Oil extracted or rather flowing from them of its own accord is of singular Virtue being either applied outwardly or nwardly according to the indisposed Parts of the Body It looseth and mollifieth the Belly abateth the force of Poison taken inwardly and if any Venom Burn or Scald happen on the outward Parts bath it well with this Oil. It is so generally approved that few Oils Unguents or Salves are compounded without it Oleum Magistrale Take a quart of the best old White-wine Olive-oil three pounds Hypericon half a pound Carduus Benedictus Valerian the least and Sage of each four ounces steep them in the Wine and Oil twenty four Hours then boil them in a nealed Pot or copper Vessel keeping them stiring over a gentle Fire till the Wine is consumed strain it and melt in a pound and half of Venice-Turpentine then set it again on a soft Fire a quarter of an Hour add Olibanum five ounces Myrrh three Sanguis Draconis one ounce and make it into an Ointment It 's good against Sores Wounds Gun-shot Blasts by Gun-powder and Pains in the Joints Onion This is proper to such as are afflicted with cold vicious Humours because they procure Sleep and help Concoction prevent sower Belchings open Obstructions force Courses and the Urin promote insensible Transpiration but are not proper to be taken by those that are of colerick Constitutions because they disturb their Heads and cause troublesome Dreams and offend the Eyes an old Onion steeped in Water a Night's time and the Water with a little Honey given the next Morning kills the Worms in Children a large Onion filled with Venice-Turpentine and roasted softens hard Swellings laid Plaisterwise also opens them a raw Onion stamped with Salt draws the Fire out of Burns or Scalds and the inward Cloves under the several Coats of a raw Onion laid to the Gums ease the Pains of the Tooth-ach Opiate-Plaister to Make Take the great Diachylon four ounces Quick-silver two ounces Opium one ounce mingle them and make them into a Salve with a very gentle heat and apply Plaisters of it to any Part afflicted with Pains or Aches Opiate for the Tooth-ach Take Camphire two drams Castor half a dram Opium one dram bring these into a powder mix them with the Syrup of Gilliflowers and make an Opiate This asswageth the Pains of the Teeth very speedily and if any of them be rotten put a very little of it into the hollow Tooth and leaving it there it will ease it Opthalmick Ointment Take Oil of Roses two ounces Narbone-Honey half an ounce choice Aloes and Sarcocol of each two drams infuse them three Days in a Woman's Milk without stiring yet shift the Milk very gingerly powder of white Trochiscs of Rhases Bolearmoniack Tutty prepared of each four scruples white Vitriol and Sugar-candia of each one dram Powder of Saffron Myrrh and Olibanum of each two scruples Thebeian Opium fifteen grains make of these an Ointment according to Art This is excellent for Infirmities of the Eyes Put to this purpose a large drop of it into the Eye and sleep upon it and in the Morning when you rise wash it with white Rose or Plantane-water and so order it once or twice after the first time and you will find wonderful Benefit Oranges to Dry Rasp or scrape off their outward Rinds cut them into halves and take out their Pulp lay them in Water three or four Days then shift them into fresh Water and boil them tender shifting them likewise in boiling to take away their bitterness When they are tender take them out and wipe them with a clean Cloath and put to them as much clarified Sugar as will cover them and let them boil leisurely two Hours then take them off the
the moisture anoint the Stomach with Oil of Nard and walk about with a quick motion This remedies that Disease of the Stomach likewise called Nausea Pannado to Make Take a quart of Spring-water and put it on the Fire in A Skillet then cut A Penny white-Loaf in slices about the bigness of a Sixpence and as thin as a Wafer and lay it on a Dish placed on a Chafing-dish of Coals then put it into the Water with a handful of clean pick'd Currans and a little large Mace and being boiled to a sufficient thickness season it with a little fine Sugar beat well and dissolved in Rose-water Parsly It hath many Properties in Physick as well as for Kitchen uses viz. the Decoction of the Leaves or Roots thereof openeth the urinary Passages bringeth away Sand and Gravel easeth Colick and the Pains in the Reins being used in the nature of a Fomentation upon the grieved Parts And the Seed is of the greatest Virtue in those Matters it voideth Windiness in the Bowels and is good in the Biting of any venomous Creature The often eating of Parsly or drinking the Juice of it sweetens the Breath Being bruised with the Crumbs of fine White-bread and applied it healeth Tetters and Ring-worms and asswageth the Swelling of the Dugs It diminishes the Milk of Women in Child-bed Past of Apricocks Take the ripest Apricocks pare them very thin and set them in a Preserving-pan over a gentle Fire with as much Water as will keep the bottom of the Pan moist then break them and stir them about with a Skimmer suffering it to stand till the moisture consume and they come to something of a driness then with Sugar boil them to the thickness of a Conserve and so by continuing longer it will become stiff in order to a Past Past of Cherries Boil some of the ripest Cherries till they are reduced to a soft Pulp then strain them through a coarse Cloath or hair Bag and boil a fourth quantity of Pippins not over-ripe till they are very soft then take away the Core and Rind and mash them into Pulp add to these an ounce of fine Sugar to every pound spread it then on Plates and fashioning it as you please let it dry for your use Past to scowre the Hands Take the Husks of Bitter Almonds half a pound bruise them in a marble Mortar sprinkling on them a little Salt and Aquavits then add two Yolks of Eggs and Narbone Honey one ounce and half Orris-roots finely powdered one ounce mix and mould them well together and make them into a Past and use it as you see occasion This is excellent to cleanse the Hands and is easily prepared There is little occasion for wetting it in Water for it may be used as it is prepared if you let it not dry too much Parsly-Water This must be distilled from the Leaf Root and Stalks in Balneo Mariae being gathered in the beginning of the Spring It Attenuates Opens Cleanses and is Hepatick and Diuretick insomuch that many allow it to cure all Pains and Effects of the Stone where the Party frequently and freely drinks of the Water but this is certain that being exceeding Diuretick it nevertheless forces without Pain and makes the Urin come freely from those that have had Obstructions for many Years and in some it has brought away the Urin with ease after it had been totally obstructed for many Days It may be taken from six ounces sweetned with white Sugar-candy or alone to eight or you may add to it ten or twelve grains of Salt of Tartar or what other Diureticks you think convenient Pear-Pie Take Wardens or other hard Winter-Pears bake them with a little Water and a good quantity of Sugar in a Pot covered with a Lid of Dough. Let them not be fully baked e're you draw them then quarter them taking off the Rind and Core raise a Coffin of Past and between every laying scatter a few Cloves Cinnamon and candied Orange-peel cut small and putting in the Liquor that issued from them in the Pot let them bake to a fitness Pear-Pie another Bake your Pears first in an Oven either upon the Stone or in a Pot peel and core them put them in halves into your Coffin with some slices of Quinces between them and the shaving of Lemon-peel some whole Cloves Cinnamon and Sugar and when baked raise the Lid on one side and put into it some Cinnamon Powder beaten up with Sugar and Rosewater and so serve it to the Table either hot or cold as you please Pear-Pudding Take a cold Capon or one half roasted which is the best of the two then shred some Suet very small as also the Meat taken off the Bones with half as much grated Bread and two spoonfuls of Flower beaten Nutmegs Mace Cloves and Sugar as much as will season it half a pound of Currans the Yolks of two Eggs six Pears the Pulp of them and as much Cream as will make it up into a kind of a Past then make it up into the fashion of a Pear stick a piece of Cinnamon for the Stalk and for the Head a Clove Pearls to Whiten Take half an ounce of Bean-flower Lime and Eggs an ounce white Salt a pound Water of Confound Alcohol of Wine eleven ounces distil the Water and if you wash solid or clouded Pearls in it it will restore them to their native Lustre Pectoral Pills for the Lungs Take Tears of Storax two drams Juice of Spanish Licorice a dram and half Tincture of Saffron four scruples Labdanam Olibanum Myrrh and Extract of Opium of each a dram Ambergrease a scruple Syrup of Citron-peels as much as suffices to make a mass for Pills These Pills stop Defluxions on the Lungs and asswage Coughing The Dose to be taken is five or six grains at Night Pepper boil'd in White-wine is good against the Ague and in most cold Diseases but is more commonly used in seasoning Meats than in Physick and indeed is more proper in the general to that purpose by reason its driness qualifies the moisture that ever abounds in many Meats and causes it to digest kindly in the Stomach Perfumed-Cakes Take Benjamin four ounces Storax two ounces Laudanum a dram Cloves in number twelve Calamus Aromaticus a dram and a little Citron-peel Take a new glazed earthen Pot and boil the Benjamin and Storax in it in half a pint of Rosewater for an Hour if the moisture holds long without being evaporated then put in the rest of the Materials mention'd in a little Linnen Bag adding more Rose-water and when they have boiled a while take them off and strain them through a Linnen Cloath and so soon as cold there will be a curious perfumed Past Perfume for Confection Take of Myrrh a scruple Musk or Civet the like quantity Oil of Nutmegs as much infuse them in Rose-water and with it when well dissolved sprinkle your Confections or Sweet-meats and they will have a curious pleasant Scent
Pike Stewed the City-way Take your Pike splat it and lay it in a dish and when the blood is washed out put to it as much Whitewine as will cover it and set it a stewing and when it boils put in the Fish and scumm it then put in some large Mace whole Cinamon and Salt and being well-stewed dish it up on Sippets finely carved Then thicken the Broth with two or three Yolks of Eggs some thick Cream Sugar and beaten Butter give it a warm and pour it on the Pike with some boiled Currans and boiled Prunes layed all over it as likewise some Mace Cinamon and Bunches of Barberries and sliced Lemon garnish with the same and scrape on fine Sugar In this manner you may stew Carp Bream Barbel Chevin Roach Conger Gurnet Tench Dace Pearch or Mullet Pikes to Souce and Ielly The Fish being scalded and cleansed bone it and season it with Nutmeg and Salt rowl up three or four Pikes like Brawn or coloured Eel and bind them in that posture then put them in a clean Cloth and boil them in Water Whitewine and Salt with the Spice observing always that the Pot boils before you put them in keep it scummed and add some large Mace and slices of Ginger If you only intend to souce them boil them not down so much but if they are to be Jellied put to them some Isinglass and serve them up in the Collars standing in the Jelly and thus you may do with Eels Tench Salmon Congen c. Pike and White-Broth Here the Pike must be cut into three equal pieces and boiled in Water seasoned in a little Salt and sweet Herbs when it boils beat in the Yolks of six Eggs with a little Sack and Sugar melted Butter and some of the Broth then dish the Pike putting the Head and Tail together cleave the middle piece in two and take out the Back-bone put one piece on the one side the other on the other blanch all pour the Broth on and garnish it with Sippets fine Sugar or Ginger and serve it up Pills against Cachexies Take Trochiscs of Alhandal half an ounce Galbanum Myrrh Aloes and Amoniack of each three drams Mercury precipitated prepared with Gold two drams Scamony Jalap the whitest Agarick one dram and half pressed Oil of Nutmegs one dram Amber Cinnamon and Cloves the Oil of each six drops Extract of Juniper as much as will make these into Pills The Pills are much commended for remedying what they are propos'd for also in Quartan-Agues Dropsie and Jaundice and the Retention of the Menstruums the weight of each Pill must not exceed two grains and they may be taken two or three of them as often as is necessary Pills Diuretick Take Chios Turpentine and white Vitriol finely powdered mix them into a mass and make Pills of them exceeding small The vomitive quality of the Vitriol being corrected by the Turpentine the Pills work good Effects especially in all difficulties of making Water being given from half a dram to a dram Pills for the Dropsie Take Elaterium and Extract of Aloes prepared with the Juice of French Orris of each half an ounce choice Mastick made into Powder two drams make them up into Pills according to Art as small as is convenient These Pills powerfully purge Hydropick-Waters they are to be taken in a Morning fasting from six to twelve or fifteen grains using them as often as occasion requires Pills for the Green-sickness Take Extract of Mars prepared with Musk one ounce Aloes-Succotrine prepared with the Juice of Succory six drams Extract of Rhenbarb half an ounce Extract of Saffron two drams distilled Oil of Cinnamon six drops mix them to a mass and so make small Pills of them These Pills cure the Green-sickness in young Virgins the Party so grieved taking a scruple at a time in a Morning fasting and drinking after them two or three ounces of Wormwood-wine and walking after that about an Hour for several Mornings together Pills for the Stomach Take Extract of Licorice two drams and a half Tears of Storax two drams distilled Oil of Cinnamon six drops Extract of Saffron four scruples Labdanum Olibanum choice Myrrh and Extract of Opium of each one dram Ambergrease one scruple Syrup of Citron-peel as much as suffices to make them into a Mass and so into Pills These are excellent to stay Defluxions that fall upon the Lungs and to asswage the violence of Coughs The Dose is from five or six to eight or ten grains Pimpernel Of this there are three sorts the one groweth very great and hath long Roots the other sort is little the third bears red Flowers and grows in most Gardens the Roots of the two first in which consists their main Virtue boiled in Whitewine are very good for Pains in the Reins and Bladder caused by the Stone for it driveth out Gravel and the long retained Urine The Juice of the Root drank in White-wine is good against all Poisons or infectious Airs and the Biting of venomous Creatures It is used with success in the Plague the Root being stamped and laid to the Sore As for the third sort though little differing in likeness yet in Virtue it does from the two former for it is more restringent in Tast and very nourishing for which cause it may be thought to be of a binding nature wherefore it stayeth the Dysentery and other Fluxes and Vomitings proceeding from colerick Humours or Causes it heals Wounds and Ulcers and is of special use in Ointments that are made for Wounds in the Head and for Cankers Some Physicians have much commended it in the Cure of pestilential and contagious Fevers concluding that the often drinking the Juice of it in Wine or other convenient Liquors is a soveraign Preservative against the power of those dangerous Diseases Plague to Preserve from Take Barberries when they are ripe steep them in warm Water that the Husks or outward Skin may come off then dry them that they may be beaten to Powder with a little Salt and when you find your self somewhat discomposed by the effects of ill Airs hot or feverish mix this Powder with strong Vinegar about two drams in half a quarter of a pint and drink it up warm and keep your self warm also that you may sweat upon it but if you find your self under such apprehensions shivering with Cold you must take the Powder in strong Wine Plague-Sickness Take Water of Scabious Endive Rue and red Roses of each four ounces white Dittany Tormentile white Coral Gentian and Bole-Armoniack with Terra-sigillata reduce those that are to be powdered separately Infuse them in the Water in a glass Vessel and drink about an ounce at a time pretty warm keeping the Body warm after it Or Take a Viol or some other Glass and fill it to the third part with Venice-Treacle the other third part with Brandy or Spirit of Wine mix these well together by shaking and take Morning and Evening half an ounce in two ounces
is singular good to stay the Flux of the Belly The Leaves of the Pomegranet-Tree well beaten and the Juice of them mixed with the Oil of Roses does very much help the inveterate Pains of the Head and so sovereign it is that most hold that no venomous Creature will come near the Boughs of it for which reason the Ancients laid them in their Beds and stuck them about their Houses The Decoction of the Root of a Pomgranet-Tree being drank kills the large Worms in the Belly and causes them to be cast out Pork-Pie The Pork you intend to put into Pies must have the Skin taken off then cut the Pork in streaks and take half an ounce of Ginger and the like quantity of Pepper well beaten slice or scrape in two Nutmegs season it pretty well with Salt and put in a little fair Water that has been well boiled and scummed and so bake it sufficiently and serve it up Poppy-Red The Flowers are very cooling and asswage Pain and bring Sleep to weary Eyes and therefore are chiefly used for Fevers Pleurisies and Quinsies and other Diseases especially of the Breast that need cooling Medicins and for immoderate Fluxes The Conserve the distilled Water and the Powder of them are greatly in use but the Syrup most To make it Take the fresh Flowers of Red Poppies two pound and pour upon them two quarts of Spring-water well warmed press them out the next Day and infuse the quantity of fresh Flowers in the Liquor as before then strain it and put in as much Sugar as the Liquor weighs and so make it into a Syrup by boiling it to a thickness over a gentle Fire Poppies a Syrup Take the Heads of black Poppies freshly gathered six ounces and of white ones not thoroughly ripe eight ounces Aqua Coelestis two quarts boil them to the consumption of one quart of the Liquid and put therein Sugar and Penids of each eight ounces boil them to a Syrup This is excellent good to allay the Heat of the Forehead or when it too much afflicts the Brain It is given with success in Frensies or to those that are restless and cannot sleep well as also for Catarrhs and Coughs Pottage To make this very excellent nourishing and conducing to Health and Strength take the Knuckle end of a Leg of Veal very largely cut put into it a gallon or six quarts of Spring-water a pint of Oatmeal sifted very fine Pennyroyal Parsly Thyme and Winter-savory of each a little Faggot or bundle unshread also Sweet-marjoram Sorrel Violet and Marrigold-leaves you may let it stand a whole Night over a gentle Fire and boil it up the next Morning with some Mace Currans Harts-horn Shavings and Sugar then strain it and eat it warm This is very good against a Consumption or any Defect in the Lungs or Stomach Powder of Amber Take six ounces of Bean-flower and pass it through a fine Sieve with four ounces of Cyprus-wood two ounces of Saunders two ounces of Benjamine and half an ounce of Storax two drams of Calamus Aromaticus and as much Laudanum pass these likewise through a Sieve and to two pound of the Composition add four grains of Ambergrease and half an ounce of Pomander Privet beaten and sifted which you must mix in a hot Mortar with Amber then mix them altogether and keep them in a glass Bottle close stopped and make of it sweet Bags to perfume your Cloaths Powder of Aromatick-Rosatum Take red Roses the Whites at the bottom of the Flower the Leaves clipped off 15 drams Licorice finely scraped seven drams sharp and quick biting Cinamon five drams Wood of Aloes and yellow Saunders of each three drams Mace Cloves Indian Spicknard Gum-Arabick and Gum-Tragacanth of each two drams and half Cardamoms the Lesser and Galangal of each one dram Ambergrease two scruples and Oriental Musk one scruple reduce these into a Powder by beating and sifting c. This is excellent good to strengthen the Brain and Stomach it dissipates superfluous Humours and moisture of the Entrails resists Putrefaction creates Appetite and stays Vomiting and want of Retention in the Intestines and is proper to strengthen and restore those that have been weakned by long Sickness The Dose is from half a scruple to half a dram in Wine or any convenient Liquor Powder to create Cheerfulness Take the Seeds of Clove Basil Zedoary or Setwell Saffron yellow Saunders Cloves the outward Peel of Citron dried Galangal Nutmeg Mace Calamint and Storax of each three drams and a half Anniseeds Shavings of Ivory Thyme Dodder of Thyme Oriental Pearl prepared and the Shavings of the Bone of a Stag's-Heart of each one dram Ambergrease Oriental Musk and Leaves of Gold and Silver of each a scruple make these into a very fine Powder This corrects the cold and moist temperature of the Stomach and Liver it helps Digestion restores the Appetite it is very good against Weakness and Palpitations of the Heart also to restore a good Habit of Body and to create a good Complexion to keep the Breath sweet and sweeten it when it is defective to restore decayed Strength and dissipate Melancholy proceeding from an internal or no real Cause The Dose is from ten to twenty grains in any convenient Vehicle Powder the Countess of Kent 's Take the black parts of the Claws of large Sea-Crabs four ounces River-Crabs Eyes oriental Pearl and red Coral prepared of each an ounce Roots of Contrayerva and white Amber of each six drams the Bone of a Stag's-Heart four scruples Bezoar-stone three drams Saffron two scruples make these into a fine Powder and sprinkle it with an ounce and a half of the Spirit of Honey and mixed with Jelly of Vipers you may make it into Trochiscs letting them dry in the Shade to be powdered as occasion requires for the better preservation of its Virtue This Powder is highly in Request for the Remedy of Epidemical Diseases particularly in the Small-pox or Measles It is also used in the Plague as well to preserve from the Infection as to cure it when taken by reason it mainly strengthens the Heart and other vital Parts against Infections and the malignity of the before-mention'd Diseases Not only the English but other Nations approve it and use it with wonderful Success The Dose is about ten grains Powder of Diamargaritum Take oriental Pearl prepared half an ounce red Roses cleansed and Flower of Water-Lilies and Violets of each three Drams Wood of Aloes Saunders red and yellow Roots of Tormentil and white Dittany Myrtle-berries Cinquefoil Grains of Kermes Melon-seeds Endive Sorrel Shavings of Harts-horn Ivory white Coral and red Coral prepared of each two drams Ambergrease and the Leaves of Gold of each half a dram oriental Musk four grains make these into a fine Powder This wonderfully strengthens the noble Parts restores the languishing force and cures swimming and fainting Fits It is good in Fevers and other Diseases It is given to asthmatick and consumptive Persons and
six spoonfuls of fine Sugar till it be candy proof then take it in a Ladle fashion it on Plates into Cakes and letting it cool dry them in a Stove or in a gentle Oven soon after the baking is over Quince-Cakes Transparent Take a pint of the Syrup of Quinces and a quarter of a pint of the Syrup of Barberries boil and clarifie them over a gentle Fire scumming them clean then add twenty ounces of fine Sugar stir them well together on the Fire and when it is taken off till it be almost cold spread the Pulp as before and make your Cakes into what fashion you think proper Quince-Cakes White Take a quart and half a pint of Water boil it up and add so much fine Sugar as will heighten it to a Candy then pare about a dozen large Quinces core them and when they begin to be soft in other Water wherein you may first set them over the Fire take them out and beat them into Pulp and so put that Pulp into the boiling Sugar and Water before mention'd and let them continue there a long while then make them into Cakes on a Plate If you would have them very white clarifie your Sugar with Whites of Eggs that you first sweeten your Water withal Quince-Cream Roast four or five ripe Quinces quarter them take out the Core and cut them in thin slices then boil them up gently in a pint of sweet Cream with a whole Race of Ginger and when it comes to a thickness strain it out adding so much Sugar and Rose-water as will sweeten and scent it Quinces a Ielly Take some of the Decoction and Inside of the Rind of the Quince or other Fruit that has boiled long in a considerable quantity of Water The Decoction being made let it wast in the Sun or before the Fire and so boil it up to a Jelly with a quart of Isinglass Quinces to Pickle To do this that you may keep them green all the Year Take them when they are not quite ripe wash them in Salt and Water and rub off the Scurf if any be on and let them lye in that water twenty four hours boil up a Pickle of Wine-Vinegar put into it a handfull of Bay-salt a few blades of Mace and some Cloves with six or seven Bay-Leaves put the Quinces into it scalding hot and parboil them then put them with the Pickle into an earthen Pot and so they will keep and be of use for Tarts or what other use you please to put them to Quince-Pye Take preserved Quinces separated from the paring and the Core then make a Syrup of Spring-water with fine Sugar boiled up in it and take as much as the Quinces weigh to every pound add a pint of the Syrup make the Syrup in a Preserving-pan and being scummed and boiled put the Quinces into it boil them till they be well coloured and then put them into the Pies in halves or quarters make them in fashion round either in Pies Tarts or Patty-pans with a cut cover but before you bake them put in more fine Sugar and leave the Syrup to put in after and then Ice it Thus you may do by Wardens Pippins hard Pears or green Codlings Quinces to Preserve Take of Apple Quinces when moderately ripe lay them a while after they are gathered on fresh Straw or new Hay for three or four days covered so that they may sweat a little and evaporate the superfluous Moisture then pare them very thin and boil them in Spring-water till they are very soft then cut them in Quarters take out the Cores and mingle the Pulp with the Water ten Quinces and two spoonfulls of Sugar being sufficient to boil up a Pottle of Water and when it is boiled to a thickness put in the Quinces you intend to preserve and let them boil till they contract a greener Colour than natural then put to them some more Sugar the scumm being taken off put them up in an earthen glazed Pot and stop them close Quinces Raw To keep these all the year Take some of the worst Quinces and cut them into small pieces boil them in Water putting to each Gallon three spoonfulls of Salt and as much Honey and so let them boil till the Water becomes very strong of the Quinces and when it is cold put in a quart of Whitewine Vinegar and then put the best Quinces into the Liquor close them up in an earthen pot and they will keep fresh all the year so that you may use them for Marmalades or other Matters at any time Quince-Seed an Oil Take the Seeds or Kernels of Quinces bruise them and put them into a Frying-pan with a little Wine Let them be well stirred together till they are so hot you cannot endure your Finger on them then put them into a Canvase Bag and press out the Oil with a considerable strength and having both Oil and Water you must separate them This Oil is very good against all Pains in the Stomach helps Digestion and is good against windiness in the Stomach and Bowels bringing it away It inciteth to Venery and is good against the Hemorrhoids and Pustles the Parts afflicted being anointed with it Quinces the Syrup Take three quarts of the Juyce of Quinces settle it well and clarifie it from the Dregs and boil it over a gentle fire till half be consumed then add three pints of Claret or a deeper Red Wine four pound of White Sugar Cinamon a dram and a half Cloves and Ginger two scruples and boil them up to a Syrup Let it cool by Degrees and keep it close stopped in Glass-Viols for your use this mixed with Water of Endive is very cooling and excellent in Fevers and other hot Diseases two or three spoonfuls being taken at a time Quince Tart Pare and slice your Quinces very thin season them with Candied Citron and beaten Cinamon and andied Orange scraped small or raw Orange or Lemon-peel or Carraway or Anniseeds put ten Pippins to six Quinces and according to the bigness or littleness of your Tart half the weight of the Fruit in Sugar then close it up and bake it and Ice it over with Sugar dissolved in Rose-water and make your Tarts into what Forms you please and serve them up Scrape over them Sugar and Powder of Cinamon Quince Tart Take Quinces newly gathered or kept very dry in straw pare them thin and take out the Cores and being cut in four quarters slice them thin then take Pippins or any hard Winter Fruit gathered before they are ripe and using them in the same manner lay a Laying of each scrape an Orange-Peel and scatter it among the Layings then add Syrup of Quinces and on the top of all strew fine Sugar mixed with a little Powder of Cinamon and close up the Coffin in what Fashion you please baking it well in an Oven not heated with too quick a fire Quinsies to Cure Bruise thirty two ounces of purified Salt-Petre put it
of each a handfull cut off the Tops and wash the Roots very clean three ounces of the roots of Saxifrage Kneeholm Butchers-Broom Sea-Holly Petty-whin or Cammock or Ground-Furz Parsley Fennel of each alike in all about a handful Leaves of Bettony Pimpernel Thyme the tender Tops of Nettles Cresses Samphire and Maiden-hair a handful in all and of each alike The Fruit of sleepy Night-shade and Jubebs of each Ten ounces the Seeds of Parsley of Macedonia Carraways Seseli yellow Carrots Grummel Bark of Bay-tree-root of each two drams Raisins stoned and Liquorice of each four drams boil them in five Quarts of Water till two be consumed then strain it and dissolve in it two pound of purified Honey and Four pound of white Sugar-Candy so make it into a clear Syrup seasoning it with an ounce of Cinnamon and as much Nutmeg as sufficeth the making of this is worth the Cost and Labour for it excelleth all other in expelling the Gravel and Stone scowers the Kidneys and Bladder and easeth pains in the back opening Obstructions in the Uriters and mixed with Lenitives causes Urine when at any time restrained Ragwort This has several Names as Stammerwort Seggrum St. Jame's-wort It flowers in June or the beginning of July the Seed of it being ripe in August The Decoction of the Herb is good to wash the Mouth that is sore or has Ulcers also for Hardness Swelling or Impostumations it being very cleansing and healing in such Matters as also helpful in the Quinsie and King's-Evil It stays Catarrhs thin Rheums and Defluxions into the Eyes Nose or Lungs proceeding from the Head The Juice is singular good to heal green Wounds to cleanse and heal old Ulcers in the Privities and other Parts of the Body as also inward Ulcers or Wounds and puts a stop to the malignity of running Cankers and hollow Fistula's hindring their spreadings and is much commended for Aches or Pains in the Nerves fleshly Parts or Sinews also the Sciatica or Pain in the Hip or Huckle-Bone to bathe the Place with the Decoction of it or anoint it with the Ointment of the Herb bruised and boiled in Hogs-Lard with a little Olibanum and Mastick in Powder Rails to Boil Cut off their Heads and Leggs truss and put them into a Pipkin of strong Broth add to them Currans Dates some Blades of Mace half a pint of Whitewine Pepper Salt and a piece of Butter and when they are all together stewed enough place them orderly in a Dish upon Sippets thicken the Broth with grated Manchet melt a little Sugar in rose-Rose-water put the Broth to them and serve them up garnished with Lemons or Oranges sliced as a dainty Dish Raphanus or Radish Though no great notice is taken of this Root but the eating them with Sallads and Provisions yet there are many excellent Virtues in it The Root of the Garden Radish cleanses attenuates and opens and in the Stone is of great Virtue for expelling it and provoking Urin if cleanseth the Stomach of slimy tartarous Humours and opens the Obstructions of the Liver and Spleen Reins and Womb and distributes the Chyle The Seed which has all the Virtues of the Root is hot in the third Degree and dry in the second wherefore two drams of it is successfully given in a spoonful of Wormwood-water for killing the Worms in Children and removing the Gravel and Sand from the Kidneys and Bladder A distilled Water of the Roots and Leaves beautifies the Face and Hands by taking off the Spots Scurf and making the Skin smooth and fair if often washed with it A Syrup of the Juice is excellent against the Stone to make which find the Receipt in this Work It is a singular Remedy against the Scurvy helps all Obstructions and the Asthma's old Coughs and shortness of Breath Rasberries These are very Cordial and good in Tast The Syrup much availeth in Fevers To make which take these Directions Of the Juice clarified and Sugar take an equal quantity boil them to a Syrup and stop or cover the Vessel close It is very cooling and pleasant and is to be given in hot Diseases Again Take the Syrup of Rasberries and Clove-Gilliflowers each two ounces of the Juice of Kerms one ounce make a white Mixture and take a spoonful every Morning and it is an excellent Cordial for Women before Delivery Raspis a Ielly of Take of the Fruit pretty ripe set them over the Fire in a Posnet and extract the thin Juice cooling the bottom of the Skillet as you find occasion with fair Water then strain them with a fine Strainer and when as much is taken as can be add the like weight of Sugar and boil them up into a Jelly Raspis a Syrup Take nine quarts of Raspis or Rasberries gathered dry and clean pickt put them into four quarts of Canary in an earthen Pot and paste or lute it up very close keep it in a cool Place ten Days then distil them in a Glass or Rose-Still adding a fourth part of the former quantity and fresh Berries and Wine and when all the colour is taken out of the Berries strain out the remaining Liquid part and put as much Sugar as will boil it up into a Syrup keeping it scumming during the boiling Rattle-Grass Of these there are two kinds viz. Red and Yellow The first of these is used to heal up Fistula's hollow Ulcers and to stay the Flux of Humours and Fluxes of Blood being boiled in Claret or other red Wine and drank hot about a quarter of a pint at a time The Yellow sort is by some called Cocks-Comb and is held to be good for those that are afflicted with Coughs Catarrhs and the like or Dimness of the Sight if the Herb boiled with Beans and a little Honey added to it be drank or dropt into the Eyes The whole Seed being put into the Eyes draweth out any Skin Film or Dimness from the Sight without any trouble or pain Rawleigh Sir Walter his Cordial-Water Take a gallon of Strawberries put to them a pint of Aqua-vitae and so let them stand four Days then strain them out and sweeten the Liquid part with fine Sugar and add if you please a grain of Musk. This greatly revives the Heart and is good a spoonful or two taken at a time in violent Fevers Red drying Ointment Take Olive-oil two pound and white Bees-wax half a pound melt them together over a gentle Fire then take them off and stir them together with a wooden Spatula till they begin to thicken and when they are cold add the following Powders viz. Calaminaris-stone and Bole-Armoniack of each four ounces Litharge of Gold and Cerusse of Venice of each three ounces Campbire one dram grind the Calaminaris and Bole-Armoniack upon a Stone and fierce it through a fine hair Sieve and powder the Litharge very fine and so put all the Powders into the Ointment stirring it till it becomes cold then add a drop or two of the Spirit of Wine
it with them as we do Roots or Herbs being boiled in Cows-Milk or Almond-Milk it is very good to give to such as are troubled with the Lax and Colick The Flower of it is very good in repercussive Plaisters It stays Inflammations in the Breasts of Women and helpeth them The Decoction of Rice is very profitable in Clysters given in Laxes or Fluxes and boiled in your common Drink it allays Heart-burning and the Heat of the Liver Rickets Take about six Shell-snails and if you can get them those that hang about Wines wash them when taken out of the Shells and boil them in a pint of new Milk to the consumption of half of it then take out the Snails put in Bread and Sugar and give it the Child troubled with the Rickets to eat and let it do this Night and Morning for nine or ten Days and use the following Ointment for anointing the Back Stomach and other Parts afflicted viz. Take Oil of Olives half a pint two ounces of the Oil of Camomil two drams of Mace beaten very fine grate into these some White-bread set them into an Oven in an earthen Pot when the Bread is drawn and the Oven pretty hot then strain it and use it warm Rickets another Take four or five handfuls of Shell-snails put them in a course Linnen Bag and hang them up setting an earthen Vessel under to receive the moisture that droppeth from them and with it bath the Joints of the Child and other Parts grieved Morning and Evening Rickets another Take fresh Butter Sanicle and Red Mint of each one pound stamp the Herbs very small then incorporate them with the Butter and put them over a gentle Fire till you can press out a Juice or Ointment pretty green and anoint with it the Parts grieved especially the Breast if any Affliction of this kind be of continuance and do so in other Parts before a warm Fire and keep out the Air as much as may be Roach-Alom its Virtues Take Roach-Alom an ounce beat it into Powder and add as much Vitriol likewise in Powder dissolve these in Spring-water and filter it after they have stood a considerable time This cures all manner of Tettars Ringworms Herps Scurf Morphew or Breakings-out in any Part of the Body tending to Deformity if the Place be washed with the Water these were dissolv'd in two or three times a Day This Alom-water without the Vitriol is good to cleanse Wounds and Ulcers And being burnt in a rusty Fire-shovel or on an old iron Plate till it becomes light spongy and white the Powder of it will consume by degrees and with little pain the moist and spongy Flesh and Excrescences in Wounds and Ulcers and in the Lips commonly called Proud Flesh It also hinders Corruption dissipates and dissolves humid Tumours It whitens the Teeth being rubbed with it and fastens them and being mingled with Sage-Water and Honey is good against the Scurvy or Defects of the Gums that make them shrink away and decrease that many times the Teeth fall out Roast Oisters Take large Oisters cut them out of the Shells into a Vessel with their Liquor but so that no Gravel may be among them set them then on the Fire covered till they are scalded draw eight or ten stripes of Lard through each Oister seasoned with Nutmegs Cloves and Pepper very finely beaten and sifted then put them on two small Lard-spits tye them together and in the roasting bast them with Anchoveys dissolved in Water dridge them over with fine Bread and then with what falls from them make a Sauce only add the Juice of a Lemon and when they are pretty brown take them off and serve them up Roast Sea-Fowl Draw them and truss them roast them larded or unlarded as their Particulars require then take some Claret-Vinegar two or three Anchoveys the Gravy in which the Gizards were boiled with Pepper some hard Yolks of Eggs beat up but very thinly with these and garnish them with stewed Oisters and Lemon slices or Camphire and Bayberries Rob There is a Rob made of Barberries in this manner Put to the Juice of Barberries one pound or a pint half a pint of white Sugar and with the gentle heat of the Bath make it into a due thickness This is excellent good in hot Diseases quenches Thirst and cools the Stomach and creates an Appetite Rob or Iuice of Licorice Take the Roots well cleansed and bruised but yet so gently that the Liquor may not fly away Infuse the bruised Roots three Days in fair Water so much as may rise two Inches above them and after it has boiled a little press out the Liquid part and boil it with a gentle heat to the due consistence of a Rob or Juice This is exceeding good for Coughs and most Diseases of the Lungs Of this as of the former you make take half an ounce at a time twice or thrice a Day Rocket or Cresses This is called Winter-Rocket or Winter-Cresses it Flowers about May and Seeds in June It provokes Urin helps the Strangury and helps Gravel and Stone It is successful in the Scurvy good in cleansing Wounds The Juice or Decoction being drank or outwardly applied to Ulcers and Sores by its sharpness cleanses them There is another sort called Garden-Rocket which is more used in Sallads than Physick But another sort called the Wild-Rocket is more strong and effectual to help Digestion and provoke Urin. The Seed is applied to cure the Biting of venomous Creatures and expel Worms that breed is the Body The Herb boiled or stewed and Sugar added to it is very available in the Cough or Cold especially taken by Children The Seed often taken in Drink takes away the ramish Scent of the Skin It encreases Milk in Nurses and abates the Swelling of the Spleen and mixed with a little Honey over a gentle Fire if you anoint the Face with it it will cleanse the Skin from Spots Morphew and other Discolourings and in Vinegar it takes away Freckles and Redness not only in the Face but in other Parts and mixed with an Ox-gall it smooths slight Scars Wrinkles Marks with the Small-pox Black and Blew Spots and the like Rocket-Wild This is hot and dry and its chief use is to stimulate Venery and is a preservative against Apoplexies outwardly applied as a Poultis it draws out Thorns and Splinters Rosa Solis The Herb or Plant so called or in English Sun-dew is hot and dry in the third degree sharp and quick and of subtle Parts The Leaves beaten with Salt and applied are held to raise Blisters and Exulcerations The distilled Water of the whole Herb is very Cordial and held by Physicians to be greatly available in the Consumption salt Rheums distilling on the Lungs Wheesings and Shortness of Breath also heals Ulcers of the Lungs comforts the Heart and revives the fading Spirits A distilled Water called Rosa Solis being by all held to be a very excellent Cordial an Essence of
with Oil of Roses and then apply it and use this Purgation viz. Take Turbith a quarter of an ounce Ginger one dram white Sugar three drams temper them well together and let the Party take it every fourth Day in Wormwood-wine or Water and the other Mornings between them Water of Baum Bettony and Wormwood of each an ounce and half Vinegar of Squills an ounce mix them together and drink them fasting Rupture through Wind In this Case the Party must during the Cure eschew all such Meats and Drinks as cause Windiness in the Body as Milk sweet Wine moist Fruits Pease Beans Turnips c. then take Sulphur-Vine two ounces finely beaten Grains half an ounce grosly beaten Cammomil-flowers a quarter of an ounce seeth these in a pint of Spring-water till a third part is consumed then dip a Sponge in it and apply it to the Place as hot as may be renewing it five or six times a Day Rupture-Wort This is mostly found on dry sandy and rockey Places It is Excellent in the Curing of Ruptures not only in Children but also in those of Years if the Distemper be not too inveterate by taking a dram of the Powder of the dried Herb in a glass of Wine for a considerable time or the distilled Water or Juice of the green Herb taken in like manner It helpeth likewise all other Fluxes in Men or Women Vomitings and the Gonorrhoea and Running of the Reins by being taken either of the ways mention'd It helpeth those that have the Strangury and Stoppage in Urine Stone or Gravel in the Reins or Bladder helps Stitches in the Side or griping Pains in the Stomach and Belly Obstructions of the Liver Worms Yellow-Jaundice Defluctions and foul Ulcers Rushes These some hold so inconsiderable that it is of no value but for making Candle-Wicks But learned Physicians who have searched more curiously into the abstruse Retirements of Nature are not of their Opinion Dioscorides Galen and Pliny agree being powdered and drank in Wine it stayeth the Lask in Women's Courses provokes Sleep but must be taken with caution lest they cause Pains in the Head The Root boiled in Water to the consumption of a third part doth mainly help the Cough Rye This grain boiled in Water or Wine to a strength and drank viz. the Decoction kills Worms in the Belly and brings them away especially if Coriander-seeds be boiled with it SAdness to Expel Take the Herb called Cranesbill Rue and Pulegium of each as much as may be held conveniently between the Thumb and Fore-finger dry them in an Oven and beat them into Powder and being mixed with a little Sugar and Powder of Licorice make them up into little Balls or Lozenges with Cinnamon-water or Rose-water and eat them as you find occasion Saffron The best Saffron is that which tinctures your Hands upon a gentle touch and smelleth somewhat sharp and is not very brittle In property it is good for the weakness of the Stomach and faintness of Heart and being taken in a small quantity of Wine it preserveth from Drunkenness and healeth the Bitings of Serpents and Stinging of Spiders It is restrative The too much Smell thereof is bad for the Brain and the taking too much of it is troublesome to the Spirits Sage This is a singular Remedy against all cold and phlegmatick Diseases in the Head and against all Pains of the Joints either being taken in Drink or applied in Fomentation wherefore it is very good for those that have the Falling-sickness or subject to Lethargies or have at certain times their Members benumb'd or senseless It availeth much against the Defluxions of Flegm and Maladies incident to the Breast and is very advantageous for Women with Child to eat it often especially if they are subject to travail before their time for it keepeth the Child in the Womb and doth quicken it If a Person subject to spit Blood takes three or four spoonfuls of Honey with the Juice of Sage double the quantity in a Morning fasting the Blood will be stay'd in twice or thrice so doing The use of Sage in Pottage and otherwise serves to sharpen the Appetite and cleanse the Stomach that 's oppressed with ill Humours In fine when there is any occasion for heating drying or binding use this Herb as a very good Medicine Saland-Grand To make this of minced Meats Mince Capon Veal dried Neats-tongue in slices Lettuce shred small Olives and Capers Mushrooms pickled Samphire Broom-buds Lemons or Oranges Raisins Almonds Potato's Caparoons or Crucifix-Peas Currans pickl'd Oisters and Tarragon To dish this up Take a little Tarragon and Lettuce mince them small and put the several Things by themselves and garnish the Dish with Oranges and Lemons sliced or in quarters Salmon Fry'd Take the Rand Chine or Jowl of Salmon and fry it cut in thin slices in sweet Butter and when you perceive it begins to grow crisp prepare your Sauce with Claret sweet Butter grated Nutmeg the Juice of Oranges and the Liquor of pickled Oisters heat them over a gentle Fire with continual beating and pour them on the Fish and for garnish lay Sage-Leaves and Parsly fried in Butter but not too crisp Salmon-Pie Take a convenient piece of fresh Salmon two quarts of Shrimps or Prawns and the like quantity of opened Oisters a quarter of an ounce of whole Mace the like of beaten Ginger and four Anchoveys mix what can be conveniently so order'd spread the bottom of the Pie with Butter lay in the Fish and scatter the seasoning all over it and uppermost another laying of Butter Salt-Diuretick Take the Urin of a healthful Man and put it into as much Hungarian Vitriol powdered as it 's capable to dissolve make the Dissolution in a large Vessel that there may be room for Ebullition which being ceased put the Liquor into a glass Cucurbit covered with its Head and distill off the Flegm and Spirit in a Sand-Bath first with a slow Fire then with a gradual Fire encreased and sublimate the volatil Salt at last Salmon to Roast Take a Jowl of Salmon or a Rand and divide it into four pieces season it with Salt and grated Nutmeg stick in it whole Cloves and put it on a convenient Spit laying on it likewise a few Bay-leaves and Sprigs of Rosemary then bast it with Butter and save the Dripping to mingle with other Butter to be served up in Sauce mixed with Verjuice the Juice of Oranges and garnished with the slices of Oranges This Salt composed of the volatil Salt of Urin and several acid Particles of the Vitriol vigorously expels serous Humours by Urin the Passages whereof it opens It is to be taken in White-wine diuretick-Diuretick-Waters or Decoctions from a scruple to a dram It is very available in Dropsies dissolved in opening Decoctions for which purpose you may mix the Spirit with your usual ordinary Drink The Flegm applied to the Gout asswages the Pain thereof It is also good to allay the Inflammations of the
Beef-suet seasoned with Nutmeg Salt and the Yolks of two or three raw Eggs well mixed with the other then make Sauce with the Gravy that drips from it when the Fat is blown off and giving it two or three warms on the Fire squeeze in the Juice of two or three Oranges Garnish it with Violet-flowers Parsly and Oranges sliced Sauces for Pigs When your Pig is drawn prick up the Belly with a Crust and a little chopt Sage in it or a Pudding of grated Bread Currans and beaten Mace lay it to the Fire but not too near at first for fear of scorching and when it is a quarter roasted if you bast it not well then bread it with grated White-bread Currans and Sugar bruised together and dried again so that they may stick on then being roasted draw it and serve it whole with this Sawce viz. White-wine Cinamon whole Cloves and Sugar boiled up to a Syrup and the Gravy with what else fell from it 2. A little grated Bread the Pigs Brains Sugar and Barberries with a little beaten Butter 3. Vinegar Butter the Yolks of hard Eggs minced into the Gravy of the Pig boil these up and serve them as a Sauce 4. White-wine some strong Broth or a minced Onion some strip'd Thyme grated Nutmeg and the grated hard Yolks of Eggs some Anchovies and Pepper beaten small Butter beaten up with Elder Vinegar and the Gravy that falls from the Pig 5. Two or three Yolks of raw Eggs beat up grated Nutmeg Sugar Currans Cream Salt and Pepper Sugar and Cinamon Sauces for roast Pigeons 1. Gravy and the Juyce of Oranges 2. Fill their Bellies with minced Parsly and when roasted beat up some Butter and Vinegar thick and put the Parsly to it 3. Onions stewed with Gravy Claret-wine and a little Salt and garnish'd with Parsley and Marigold-flowers 4. Vine-Leaves roasted in the Bellies of the Pigeons minced and put into Claret-wine and Salt beaten up with Butter and Gravy Sauces for Rabbets 1. Beat Butter and rub the Dish with Onion or Shalot 2 Sage and Parsly minced rowled in Balls in Butter and fill the Belly with this stuffing 3. Beaten Butter with Lemon and Pepper 4. According to the French Fashion Onions minced small and fryed and mingled with Mustard and Pepper 5. The Rabbits being roasted wash the Belly with the Gravy of Mutton and add to it a slice or two of Lemon Sauce for Red-Deer 1. Sweet Herbs small minced and boiled with the Gravy only or Whitebread boiled with Water pretty thick without Spices putting to it some Butter Vinegar and Sugar 2. The Juyce of Oranges Lemons and Gravy beat up well 3. A Galladine Sauce made with strained Bread Cinamon Sugar Vinegar Claret-wine and some beaten Ginger finely strained or you may add a few Cloves and Sprigs of Rosemary 4. If you will stuff or farce any part of the Deer convenient to be so used stick the piece chosen with Thyme Rosemary Savory or Cloves or else with all manner of Sweet Herbs minced with Beef-Suet lay the Caul over the side or half of the Haunch and so roasting it pretty well serve it up with any of the fore-mentioned Sauces garnishing with Oranges Lemons and red Beet Roots Sauces for Roast Mutton Gravy Capers Sampire and Salt stew them well together in two Waters Onions Claret-wine sliced Nutmeg and Gravy boiled up with three whole Onions stewed in strong Broth or Gravy White-wine Pepper Pickle Capers Mace and three or four slices of Lemon Sauces for Roast Pork 1. Gravy minced Sage and Onions boil'd together with some Pepper 2. Mustard Vinegar and small Pepper well beat together 3. Apples pared and quartered and boiled in fair water with some Sugar beaten up with Butter 4. Gravy Vinegar sliced Onion and Pepper boiled up together The Sauces thus ordered you may take a Chine of Pork and draw it with Sage on both sides when it is on the Spit then roast it and so you may do by any other Joynt of Pork viz. Loin Pack Breast Spare-rib or Harslet of a Bacon Hog being salted a night or two Sauces for any kind of Sea-Fowl roasted Make a Galladine with grated Bread Cinamon and Ginger beaten a quarter of a pound of Sugar a pint of White-wine-Vinegar and a quart of Claret boil them up and strain them add a few whole Cloves and boil them again with some sprigs of Rosemary add a little red Saunders and boil it thick as Grewel and putting a sufficient quantity into a Dish place the Fowl in it And this especially is an excellent Sauce for Whoopers Swans Cranes Shovelers Herns and Bitterns Sauces for Stuble Geese 1. Sour Apples or Pippins boiled to a Pulp and strained add to them Sugar Vinegar Gravy Barberries grated Bread Mustard beaten Cinnamon and boiled Onions strained 2. Slices of sour Apples boiled in Beer mash them and put in Sugar and beaten Butter and for variety add Barberries and the Gravy of the Fowl 3. Take the Gizards and Livers minced small with Sage Beets sweet Herbs and sprinkled with Salt add minced Lard and fill the Belly of the Goose sow tip the Rump or Vent tye the Neck with a Packthread and roast the Goose being roasted take out the Farcing put it in a Dish and then put to it the Gravy of the Goose Pepper and Verjuice give it a warm on the Fire and serve it up 4 The French Sauce for Geese are only Butter Mustard Sugar Vinegar and Barberries Savory Of this Herb there are two kinds one like to Thyme and the other greater and more branched The latter being used as a Cataplasm with Wheat-flower sod together in Wine is available against the Sciatica but the use of it is chiefly good for healthful Persons whether it be in Pottage or Sauce or otherwise and being dried in the shade and brought into Powder it may be used instead of Spices Sausages to Make The best way to do this is to take a Leg of Pork that has lain an Hour or two in Salt and Water Take off the Fat and mince the Lean very small and shred into it Beef-suet season it with half an ounce of beaten Cloves and an ounce of Pepper and the like quantity of Mace beaten fine shred small a handful of Sage and Rosemary and break in about a dozen Eggs and mix all well together then fill the great Gut of a well washed Hog and boil them gently then dry them in a Chimney and they will keep excellent good for a very considerable time Sausages without Skins To make these Mince the Lean of a Leg of Pork very small having first taken out the Sinews and Strings then add two pound of Beef-suet finely shred and two handfuls of red Sage a little Pepper Salt and Nutmeg with a piece of an Onion mingle them being all finely minced and beaten having put in two or three Yolks of Eggs and so with a small matter of Flour make it into a Past in lengths or Balls and when
Sore Throat Take a piece of greasie linnen Cloth so much as being double may make a Bag in the from of a Stay to reach from one side of the Throat to the other and contain as much Matter as may make it of the thickness of an inch or more then filling it with common Salt heat it thoroughly and apply it to the Part affected as warm as may be well endured and when it grows cold apply another like it well heated and so continue to do forty eight Hours if the Remedy be so long needed This makes the Kernels fallen down retire to their proper places and abates Swellings Speech lost This is not meant of those that are deaf from their Infancy and so consequently dumb but of such as through accident or hoarsness are deprived of their Speech To remedy this Take Ireos half an ounce Pennyroval Hysop and Licorice of each three drams Gum-Tragacanth and bitter Almonds Kernels of Pines Cinnamon and Pepper of each one dram and a half Figs Dates and Currans of each two ounces red Styrax three scruples and a half cut the Fruits small and powder the rest and to every ounce add three ounces of Sugar and make it into an Electuary with Honey or Syrup of Hyssop and take in the Morning fasting and at Night going to Bed a quarter of an ounce washing it down with warm Ale and so do for five or six Days and Nights and the Cure will be effected Speckles For these or Pimples th t are not angry or fiery Take the Blood of a Hare warm if you can get it and the Oil of Cinnamon and anoint the Face with it Specifick-Purge Take raw Antimony and Sal Amoniack powdered and mixed together of each six ounces sublime the combustible red Flowers according to Art and of them take four ounces of the best Nitre take eight ounces let them fulminate in subliming Pots and gather the Flower without wasting any of it dulcifie the Flower with hot Water till there be on more saltness remaining upon this Powder dried over a very gentle Fire pour rectified Spirit of Wine four Fingers breadth above the Matter put them all into an Alembick with a Receiver luted to it then distil them at first with a gentle Fire increase it by degrees that the substance may come to a driness expose the Powder being perfectly dried to the Fire for the space of an Hour and keep it for use in a close Box or Gally-pot This remarkable Preparation of Antimony is sudorisick powerfully provoking Sweat pens the Belly gently being taken at a distance from Meals from twenty to thirty grains in some Conserve in a Bolus or dissolved in some agreeable Cordial-water Speedwel The Male sort of this Herb is of excellent Virtue for opening Obstructions of the Lungs for the Colick and Spleen and is an Antidote against the Plague and is helpful in Wounds curing the Itch. We have it from good Hands That a large Dose of the Decoction of this Herb taken for some time expelled a Stone from the Kidney of a Woman that had been tormented with it for fifteen or sixteen Years Also a Woman that was accunted Barren seven Years conceived upon taking the Powder of it in the distilled Water for a considerable time The Syrup is of great use in the Disease of the Lungs and a Person who had a very dangerous Ulcer in his Leg found Ease and in a short time a Remedy by washing in the Water of it and applying wet Rags dipt in the said Water by taking away the Inflammation and all the Symptoms that accompanied it One who had a Fistula in the Breast and in vain had used divers Medicaments it 's said was cured with this Water by inwardly taking it Rags dipped in it and applied hot do make Scabs fall away in Children and then wash them over with Water of Fumitory and Whey But for all these Experiments the Reader may try them as occasion offers and be more amply satisfied The Virtues of this Herb are many Spirit-Antiscorbutick Take Elder and Juniper-berries and bruise them the Seed of Scurvigrass Carduus-Benedictus and Garden â—…ses of each two poundâ— put them all into a convenient Vessel and having mixed with them a pint of Ale-Yeast set them to ferment in a Stove or hot Place and when that is over distil them and preserve the Spirit Spirit Epileptick Take the Flowers of Lily of the Valley Lavender Sage Tillet Primroses and Rosemary of each two handfuls gather the Flowers in their season and macerate them altogether in six pints of the Spirit of Wine rectified then add to them Misleto of the Oak Roots of Valerian and Male-Peony of each four ounces being bruised and macerated eight Days in a pint of Malmsey Cinamon Cloves Mace and Nutmegs of each half an ounce mix them altogether and distil them in a glass Cucurbit covered with its Head in a Sand-bath and preserve the Spirit as a very excellent one It is very proper for the ease and cure of Epileptick Diseases It is to be given from two drams to half an ounce alone or mixed with cephalick Liquors It may be also put up the Nostrils applied to the Temples and other Parts for easing Pains and preventing the arising of Vapours to the Brain which occasion Fits and Disorders Spirit of Salt Take the finest white Salt and dry it over a Fire or else in the Sun so powder it finely to the quantity of two pound weight mix it well with six pound of Potters-earth finely powdered make them up into a Mass very hard with rain-Rain-water as much as will conveniently do it from this Mass by dividing into Balls in the bigness of a Hazle-nut and let them dry in the Sun a considerable time and when they are dried put them into a large earthen Pot or a Glass that may be luted a third part of it being left empty place the Retort in a reverberatory Furnace and fit to it a large Receiver luting the Joints and give a moderate heat to warm it and so make an insipid Water drop forth and when white Clouds succeed those drops pour out that which is in the Receiver and having re-fitted it lute the Joines close and by degrees encreale the Fire to the last degree of all and so in this condition continue it twelve or fifteen Hours when all that time the Receiver will be hot and full of white Clouds but when it grows cold and they disappear then unlute the Junctures for the operation is at an end and then you will have the Spirit of Salt in the Receiver So pour it into a glass or earthen Bottle and stop it with Wax This singular Spirit has an aperitive quality and therefore is used in Juleps to an agreeable Acidity for such as are subject to the Stone or Gravel 't is also used to cleanse and whiten the Teeth also to fasten loose Teeth being â—empered with a little Water and to consume the rottenness of the
stiptick-Stiptick-Water the New Way Take Colcothar or red Vitriol which remains in the Retort after the Spirit is drawn out Sugar-candy and Burnt-alom of each half a dram the Urin of a young Lad and Rose-water of each half an ounce Plantain-water two ounces mix them well together for a considerable time then pour the Mixture into a Viol and when you separate it do it by inclination for use This is so excellent for stopping Bleeding that a Bolster dipped in it and applied to an open Artery and held there a while it has stay'd the bleeding of it A Pledget thrust up the Nostrils do's the like for the bleeding there Taken inwardly it cures the Spitting of Blood and Bloody-flux c. The Dose taken inwardly is from half a dram to a dram and it may be given in the Water of Knot-grass Nettles or Wood-sorrel This Water is excellent for any one to carry about them and may upon any Accident happening save a Life that the Effusion of Blood if not speedily stopped may carry away with it Stomach Hot When you find any great Heat or Burning in your Stomach Take green Housleek bruise it and press out the Juice then over a gentle Fire make it into a Syrup with white Sugar This is likewise excellent good a quarter of an ounce taken at a time for the Heart burn Stomach Pain'd If the Stomach be afflicted with Pains occasioned by windiness or Causes proceeding from the defect of the Milt Take an ounce of Cinnamon Rapontici and Galangal as much put to them when bruised half a pound of Sugar and lay it when boiled up to a heighth on Plates make them into Lozenges Take one at a time and drink a glass of Wine after it and it will work gently so that in often taking your Thirst will be much abared Stomachical Tincture Take Agrimony two drams small Centaury-tops one dram Coriander-seeds bruised one scruple Sassafras Shavings and Bark one dram Gentian-root half a dram Zedoary-root ten grains put these to three quarters of a pint of boiling Spring-water cover it and let them steep twelve Hours then strain it and Bottle it up It exceedingly fortifies and refreshes the Stomach eases it of Pains and Gripings and prevents the Iliac-Passion Stone the Cause and Cure The Stone is ingendred of vicious and slimy Flegm in the Reins and Bladder where by heat it petrifies and takes to it self the hardness and nature of a Stone To dissolve and bring away this Take of the Tops of Borrage Fenel Parsly Endive and Succory Spearage and Beets of each a little handful shred them and boil them in three quarts of Rhenish-wine drink a quarter of a pint of it Morning and Evening and once a Week take a Clyster made of Mallows Groundsil Southernwood and Fetherfew boiled in fair Water and mixed with two ounces of brown Sugar especially if the Affliction be in the Reins Stone or Gravel Take thirty or forty Drops of Spirit of Castor in a Glass of Rhenish Wine every Morning fasting Stone and Gravel Take four gallons of running Water four pound of fine Sugar in powder Eringo-roots and Raisins of the Sun stoned of each one pound a branch of fresh Rosemary boil all these together till half be consumed then work it up with a little Yeast tun it and put the Peel of a fresh Lemon into it when it hath done working you may Bottle it if you please Of this drink Morning and Evening and whensoever you are adry Stone and Gravel another Take the White of a new-lay'd Egg and beat it well with a Spoon in a Porringer for a quarter of an hour then let it settle and take off the Scum mix the Clear with two spoonfuls of Whitewine and four spoonfuls of red Rose-water and put to it one ounce of Sugar-candy in Powder mix all well together and take it in the Morning fasting and another at Night going to Bed Continue this seven Days Stone and Gravel another Take of the Juice of Leeks Onions and Radishes of each two pound Juices of Lemons Pellitory and Mouse-ear of each half a pound Calx of Crystal and Pidgeon's-dung of each half a pound digest it for ten Days then distil it You may give it from one dram to half an ounce at a time in Rhenish Wine Stone and Gravel another Gather the Leaves of Golden-Rod when it is in its greatest Vigour dry them in the shade and when you are troubled with the Stone or Gravel take one ounce thereof made into subtil Powder in a small Glass of White-wine and Milk of each a like quantity repeat this as often as there is cause for it When the Herb is green you may boil a handful of it in Whitewine Posset-drink and drink it instead of the dried Herb which is to keep all the Year Stone and Gravel a Diet Forbear eating of Eggs all salt and tart Meats and Sauces Pork Milk or any thing made of Milk except Possets Cabbage Colworts Colliflowers and such-like let your Diet be Mutton Veal Rabbit and Fowl and the quantity moderate let your Drink be of the midling sort and not too stale Forbear drinking Claret drink Spanish Wine rather than French Strain The Strain or Sprain being newly contracted Take a handful of Wormwood and bruise it well in a stone Mortar then put to it the Whites of two Eggs beaten make a Poultis of it and lay it to the grieved place Strangury This is caused either from the Urin's being over sharp which provokes the expulsive Faculties to expel it before any quantity be gathered together or that the retentive Faculty to the Bladder is weakned through some distemperature especially of Cold or else through some Ulcer or Inflammation of the Bladder to which the Urin coming doth extimulate the expulsive Faculty or lastly when the Womb or Bowels being inflamed do trouble or distend the Bladder To remedy this Take Cassia one dram Manna two grains Violets Sorrel and Purslain of each a pugil Licorice Prunes and the Leaves of Mallows of each two ounces bruise and boil these in two quarts of Whey till a fourth part be consumed strain out the liquid part and sweeten it with Honey and drink a quarter of a pint as hot as may be fasting and an hour after take a quarter of an ounce of the Oil of Violets and half an ounce of the Oil of sweet Almonds mixed together Straitness of the Breasts This is frequently occasioned by evil Humours setling in the Breasts To remedy which Take Taxus-Barbatus Fennel and Licorice of each a little handful boil them in Water and Wine a like quantity and when they become tender strain the liquid part through a Linnen-cloath sweeten it with Sugar and take about a quarter of a pint of it pretty hot in a Morning fasting This likewise removes Hoarsness or Defects occasioned by Cold or tough Flegm Strengthning the Bowels Take Cloves or Chives not Bulbs of Garlick and swallow at convenient times one or two of
and much of the Tast This Way is frequently used in New-England and other Places where they have great plenty of Syder TAblets of Saffron Take Saffron of Vitriol of Mars half an ounce Earth-worms washed in Wine dried and pulverized one dram Cinnamon Powder very fine half a dram refined Sugar boiled in Mugwort-water six ounces mix them well and make them into Tablets called Tablets of Saffron of Mars These Tablets are proper to open Obstructions of the Bowels and particularly those of the Matrix The Dose is from two drams to half an ounce they are to be taken fasting in a Morning and about an Hour after drink two or three spoonfuls of Wormwood Wine Taffety-Tarts Take fine Flower a quarter of a peck the Yolks of twelve Eggs sweet Butter two pound Yeast a quarter of a pint Sugar two ounces mix these well with hot Liquor till they may be made into a stiff Past rowl it up into small Balls and then into thin Plates with your Roller wash round the Brims of them with new Milk then boil Pippens soft take off the Peel and scrape off the Pulp from the Core mix the Pulp with a little Sugar Rose-water the Scrapings and candied Orange-peel and a little Marmalade of Quinces make them up in the forms of Tarts bake them in a gentle Oven after you have dried them first in a warm Place and serve them up scraped over with Sugar and sprinkled with Essence of Violets or Roses Talk-Water Take of the best Talk six pound slit it in five pieces put it in a thin Canvas Bag and let it down into a Well or any deep damp place by a Rope that it may hang about a Yard from the Water with a Vessel under it to receive the dropping when it moistens Let it hang there ten or twelve Days then take the Water you find and distil it with as much of the Water of Fumitory in a cold Still This is an excellent Beautifier makes the Skin smooth and plump giving a rosie Blush and wonderfully preserves a youthful and healthy Complexion in Men and Women Tansie The Juice is good but the Conserve is most approved 'T is used for the Gripes Stone in the Kidneys Worms in the Belly Obstruction of the Courses and the Dropsie It resists Putrefaction and brings away or expels putrified Blood It is good for the Scurvy and purifies the whole Mass of Blood enlivening the whole Body but especially for the Dropsie it is taken with good success Tansie the New Way Take about twelve or thirteen new-lay'd Eggs to three pints of Cream yet put in but seven of the Whites of the Eggs and strain out a pint of the Juice of Spinage or Endive and Sorrel six or seven spoonfuls of the Juice of Tansie Nutmeg sliced small and half a pound of fine Sugar with a little Rose-water and a little Salt beat together then fry it in a clean Pan that it be not blacked with Butter Serve it up with Sugar rose-Rose-water and Orange-juice Tansie another way Take a penny Manchet grate it very fine add a handful of fine Flower and the Yolks of six Eggs then grate in two Naples Biskets make these thin into a Batter with Rose-water and Canary then add two ounces of the Juice of Garden-Tansie after it is well clarified and settled and an ounce of the Juice of Clary with a little beaten Cinnamon and Sugar Fry these in sweet Butter over a gentle Fire till it becomes somewhat brown but beware of burning it for then it is spoiled then serve it up sprinkled with Rose-water wherein Saffron has been infused and scrape over some Loaf-sugar Taragon This is used frequently in Sallads to correct the coldness of other Herbs and their Crudities It is good for cold Stomachs procuring an Appetite and expelling Wind It provokes Urin and the Courses opens Obstructions and being chewed evacuates Flegm and eases the Pains of the Teeth Taragon-Poultis Take of Taragon a handful Ruetops half a handful Brionyleaves five or six bruise them well and mix them with two ounces of the Oil of Water-lilies This is an excellent Poultis to allay Inflammations in Swellings ease Pains in the Belly by being applied to the Navel pretty warm suddainly draws to a Head and breaks Plague-fores or other Swellings caused by internal Corruption Tar-Water Take of the best Sweeds Tar refined from its dross or settling six pound put it into a thin earthen Vessel and set that Vessel in a cold Still make under it a gentle Fire and when there comes a thorough Heat a thin Vapour will ascend and distil into your Receiver or for fear of injuring the bottom of your Still you may have such an earthen Vessel as will shut close with the head of your Still This is an excellent and approved Water for all dry or old Sores Scurfs Scabs or Ulcers being washed or bathed with it It likewise eases the Pains of the Gout or any Pains occasioned by coldness in the Joints A Lint dipt in it and applied eases the Pains in the Teeth the Temples bathed with it eases the Pains in the Head Tart of Green Pease Boil the Pease tender and pour them out into a Cullender season them with Saffron Sugar and Salt add sweet Butter and then close up these Materials in a Past or Coffin when it is baked ice it over with Sugar and rose-Rose-water put in a little Verjuice and shake it well and so scraping a little Sugar on the Lid serve it to up Tart of Green Sprouts Take green Sprouts and give them a scald in hot Water lay them a draining and so mince them small and put them into fine Paste and garnish them with Herbs season them with Lard melted and Beef-marrow and an Onion stuck with Cloves and Pepper and some thin slices of interlarded Bacon between the interlayings of the Herbs and so cover it up with some Paste and when it is baked put in some Gravy and the Juice of Lemon and serve it up Tart of Pistaches Cut the Pistaches and green Citron and put it into fine Past and season it well with Sugar and Cinamon with the Juice of Lemon and cover it up when you serve it put Orange-flowers flowers to it for garnish or other candied Flowers Tart of Rice Boil the Rice when clean dressed in Cream or Milk and when it is tender put it into a Dish and season it with Nutmeg Ginger and Cinnamon a little Pepper Salt and Sugar the Yolks of six Eggs and the Juice of Oranges bake it in a gentle Oven and being enough draw it then scrape Sugar on the Lid of it and so serve it up Tartar the Cream soluble To make this Soluble Take Cream of Tartar as much as is convenient dissolve it in a sufficient quantity of hot Water then gently drop into it Liquor of Salt of Tartar till the Ebullition cease evaporate the superfluous Moisture and the soluble Cream of Tartar will remain for the quantity of the fixed
Salt surmounting the Acidity of the Cream of Tartar breaks the union of its parts and insinuating its pores makes it dissolvible in cold Water or cold Liquors whereas otherways it could not be dissolved but in those that are boiling hot For Soluble Emetick Cream of Tartar take this Rule Take Crocus Metallorum mixed with Salts and Cream of Tartar of each two ounces pulverize them very finely and let them macerate for fifteen Hours in three pints of cold spring-Spring-water then digest them as long in a moderate Sand-bath and at length encrease the Fire and let them boil gently filter the Liquor and evaporate it till a thin Film cover it then set it in a cool place to crystalize The Parts of the Tartar-Cream being disunited by the fixed Salt remaining in the Saffron of Metals is easily dissolved in cold Water and fitted to purge upward and downward giving it from two to three four five or six grains in Broth or Wine or some other convenient Liquor Teal Boiled Take the largest sort of Teal draw them and pick them clean then take about a dozen stewing Oisters Thyme Sage Winter-savory and Parsly clean stript and cut small make them with a little Butter and Pepper into a Ball stiffned with Flower and the Fowl being trussed put this into the Belly tying the Neck and Vent very close then put the Fowl into the Water when it begins to boil being boiled tender dish them on Sippets with Gravy Anchovy-sauce and the Herbs laying the Oisters with some Lemon-peel and Parsly about the Dish for garnish Tears to Prevent If Tears or watry Humours are usually standing in the Eyes hindring the Sight and being much troubled Take of Aloes Epatick two drams infuse them in about half a pint of Whitewine and Rose-water of each an equal quantity and wash the Eyes with the Liquid part Morning and Evening or else foment them with the Water of Stechado's Teasle its Decoction This is usually called Fullers-Thistle the Roots of it boiled in Wine help to cure Ulcers and Warts There is a Water that is received in the hollowness of the Leaves of this Plant as it grows after a shower of Rain which by long standing there becomes good for the Inflammations of the Eyes also to take away Spots from the Face and beautifie it The Herb boiled in Wine purges by Urin. Teeth to Fasten Take a pint of Red or Claret-wine and about two drams of Japan-earth dissolve it as much as may be then pour off the Clear and wash the Mouth with it often or Take Sage and Winter-savory boil them in Spring-water till the Water is strong of the Herbs then put into a pint an ounce of Honey and half an ounce of Alom boil it a litile till the latter are dissolved and then it being strained wash your Mouth with it at convenient times Teeth to keep Sound Let the Party if it can be agreeable frequently rub his Teeth with the Ashes that remain in a Pipe after it is smoaked washing it afterward with fair Water Or Take the Juice of Housleek and Scabious and wash your Mouth with it once or twice a Week in the Morning Teeth to make Firm Take the Ashes of Vine-sprigs and those of the Root of Burdock put them into Vinegar let them steep about six Hours and then first wash your Mouth with fair Water and afterward with Vinegar strained clear from the Ashes and it will fix and preserve the Teeth to a very great Age. Teeth Offensive If your Teeth by reason of their Rottennest or Humours settling under them cast an ill savour to remedy it Take four ounces of Cummin-seed seeth if in a quart of Whitewine with some Tops of Baum and Mint till a quarter of a pint be consumed and with this wash your Mouth Morning and Evening Tench-Pye To order this and season it well Take about six Tenches and having made the Coffin lay a laying of Butter and some Nutmeg Cinnamon and Mace lightly scatter'd over it then lay in the Tench put over them some more Butter and Spice with a few blue Currans clean washed and pour in about a quarter of a pint of Claret then bake it well when enough take it out and put in more Butter at the spout and serve it up with some fine Sugar dusted over it In this manner you may season a Carp-pye but three of them if any thing large are sufficient in one Pye Tender Eyes Take the Water of Plantane Eye bright Pimpernel and the Oil of Roses beat them up together and wash or anoint the Eyes with them and the Sight will be much strengthened Tenesmus Mix Balsam of Sulphur made with Oil of Turpentine with Linfeed or some other such-like convenient drying Oil till the Balsom be thereby so well allayed that it may be well endured then let the Party dip a Finger in it and use it as a suppository once or twice a Day Terms to Provoke Take for three Mornings together about the expected time of the Menses a dram or a dram and a half of the Galls and Livers of Eels dried and reduced to Powder in a Glass of Whitewine or Canary Tetter To cure this Take black Soap a quarter of an ounce Bole-armoniack two drams Oil of Turpentine three drams Bees-wax half an ounce and Bears-grease one ounce make these up into an Ointment or thin Plaister and apply it to the Place renewing it every Day and a speedy Cure will ensue This also breaks the Whitloe and is excellent against Scalds or Burns Tetters to Kill Take of burnt Alom Ginger and Flower of Brimstone of each a like quantity mix them well and incorporate them with fresh Butter so much as when melted will bring them into the consistence of an Unguent and with it anoint the Part afflicted as hot as can be well endured when you are going to Bed and let it continue on all Night and when you rise wash it off with Celandine-water but upon going to Bed take a little Gascoin-powder in a spoonful or two of Treacle-water to prevent the Humours being driven into the Mass of Blood which oftentimes happens when this is not on bathing the Place with Celandine-water Thorow-war The Decoction of this Herb in Wine of the Leaves powdered are applied successfully in Ruptures and Contusions Some hold it is a proper Remedy for the King's-Evil also Fractures and an Erisipela's Thoru-Apple An Ointment made of the Juice of the Leaves and Hogs lard is excellent for Burns and Scalds The Seed is to be avoided because taken for a time it occasions Madness Throat Sore Take Verjuice of Grapes an ounce best Honey half an ounce crude Alom about a dram and a half Rock or Spanish Salt half a dram make these into a thinness and with a fine Rag at the end of a small Stick or Wyre thrust it as far as is convenient into your Throat where the Sore is and bathe the Place grieved with it Do this often and between
good Poultis which spread to a good thickness and lay warm upon the Part and shift it often till it becomes dry Tumours Sharp Take Spring-water a gallon put into it a good handful of dried Sage let it boil till it be strong of it at what time put in about two ounces of Spanish Cake-soap and when it is dissolved the Concoction is compleat and with this and Stuphes foment the Part grieved warm for a considerable time together This is excellent good to allay and disperse all Tumours accompany'd with sharp and afflicting Humours Tumour in the Throat To cure or remove this which indeed is sometimes very dangerous Take a quart of new Milk put into it a handful of Mallow-leaves and a like quantity of the Leaves of Night-shade shredding them small and let them boil till the Herbs be tender then put to them an equal quantity of the Crumb of White-bread so that being stirred with the other Ingredients it may be reduced to the consistence of a Poultis amongst which scrape a little Bole-armoniack fine in powder and so spreading it on a Stay lay it to the Throat warm as may be well endured and as it cools and dries supply it with another Tumour in the Throat another To Remedy this dangerous Defect gargarize your Mouth with Wine of Pomgranates and Barly-water mingled together also take Syrup of Poppies and Syrup of Mulberries of each a quarter of an ounce Rose-water three ounces temper them together and not only gargarize your Mouth with it but mixing a little Honey and Bole-armoniack with it swallow as much as will lye on a Knife's-point Night and Morning and it will allay the Swelling and ease the soreness Turbut Boil'd Draw the Fish and wash it clean from the Blood and Slime put it into boiling Water and Salt and suffer it to boil very leisurely keeping it scuming and add more Salt in the boiling and when the Water begins to shrink add a little Whitewine Vinegar Mace Ginger and two or three Cloves with some Lemon-peel and when it is boiled and cold put in a sliced Lemon or two and take up the Fish and keep it in an earthen Pan with the Liquor it was boiled in close covered Your Liquor you boil it in must never be but little more than will cover it and the Fire must be gentle over which it is boiled for fear of breaking Turbut to Fry Slice the Fish then hack it with your Knife and it will be ribbed fry it with Butter till it is near brown then drain the Butter from it and the Pan being made clean put it in again with Claret Ginger and Nutmeg sliced Anchovy Salt and Saffron beaten small and so fry it till half the Liquid be consumed then put in a piece of Butter mix it well with the rest and mince a Lemon into it then having rubbed the Dish with Onion or Shalot serve it up in what you last fried it in Turbit to Sowce Having boiled it put it into Vinegar Salt and Whitewine with some of the Water it was boiled in then add some Spices as Cloves Nutmeg and Ginger some Tops of Fennel and Bay-leaves keeping it close covered If you would eat it hot when boiled pour on it some stewed Oisters lay slices of Lemon and run it over with beaten Butter place Sippets conveniently in the Dish and stick it over with fried Bread Or Serve it up with beaten Butter sliced Lemon sweet Herbs boiled and minced Onions and Barberries cut small Turbut to Stew To do this the best way Cut it in slices and fry it and being half fried put it into a Stew-pan or convenient Dish with Claret grated Nutmeg and three or four slices of an Orange a little Verjuice or Vinegar and some sweet Butter and when it is sufficiently stewed dish it up and run it over with beaten Butter sliced Lemon or Orange and Lemon-peel and so serve it up Turkey-Pye For this to season it well you must take half an ounce of Cloves finely beaten with a little Mace Pepper beaten one ounce Nutmegs sliced thin or scraped one ounce and half a quarter of an ounce of whole Mace then put four pound of Butter in the Pye mix more Salt than Pepper and forget not to put two pound of Butter to every peck of Flower And in this manner you may season and order a Goose-pye Turkey Roasted Draw the Fowl and take sweet Herbs and shred them and put them into a Linnen Bag with Butter and Spices and so put it into the Belly then bast it as it is turning on the Spit with hot Water till it is as it were parboiled and drying it with a fine Cloath bast it with Butter and dridge it over with a very few Crumbs of Bread and grated Ginger and when it is roasted serve it up with Anchovy-sauce small Herbs minced and the Juice of Lemon garnishing it with Lemon-peel Tops of Hyssop or Winter-savory Turkey Souced Take one or two fat Turkeys when they are well dressed take out the Bones and tye up the Flesh in the manner of a Sturgeon put into your Vessel two quarts of White-wine one of Water and one of good Vinegar make it boil and pretty well season it with Salt then put in the Flesh and let it boil till it be very tender and when it is sufficiently boiled Take it out and tast the Liquor and if it be wanting in sharpness put more Vinegar and when it has boiled a little put it into an earthen Pot and when cold put in the Liquor it boiled in quite covering it so suffer it to remain three Weeks or a Month then serve it up as you do Sturgeon with Elder and Vinegar and garnished with Fennel Thus you may pickle a Capon only then you must lard jt with great Lardings before Turnip-Bread Take about half a Bushel of the middling sort of Turnips not sticky but such as will boil soft being pared and boiled press out the Water very hard till they are quite dry beat them then in a Mortar and mix with the Pulp about two pound of fine Wheat-flower and two ounces of Carraway-seeds put in a pint or somewhat more of new Ale-yeast mould it up as other Bread and let it be well soaked and it will not only look but tast like Bread This is not only made for saving Charges in poor Families in a dear Year but of late has been much in esteem for Consumptions and those troubled with shortness of Breath and Ptissick being very wholesome and nourishing Turpentine Plaister Take four ounces of the best refined Turpentine two of Bees-wax one of Honey a quarter of an ounce of Verdigrease Deers Suet two ounces Oil of Roses and Lillies of each an ounce make these into a Plaister over a gentle Fire by well stirring and mixing together This is exceeding good to draw Swellings to a Head ease cold Pains Aches or Numbness of the Joints to draw out Thorns Splinters rusty Iron broken
then put to it some Whitewine-Vinegar Pepper Salt Cloves Mace and Bay-leaves so let it lye three or four Days and bake it in a Rye Past and when it is cold fill it up with Butter and let it stand ten or fourteen Days before you cut it up and it must be a very curious Pallate that can distingush it from Venison of red Deer Venison to Counterfeit another Take Ram or Wether steep it in warm Blood either of a Goat Pig or Sheep and season it as you do Venison the Bones being taken out and a little Claret-Wine added bake it in a Pot or Pye Venison-Pasty Take four pound of Butter to a Peck of Flower and make it up into a Crust or Past with cold Water beat the Past with a Rolling-pin and likewise so order two pound of Beef-suet beaten small then put the Suet into the Pasty both at top and bottom take notice likewise that you put the Whites of twelve Eggs into the Crust then your Meat being boned or the Bones broken to pieces rub it over with an ounce of Pepper and as much Salt mixed with it or if you take out the Bones you may put them well broken into a Pot with a little Claret fair Water Pepper Salt and a slice or two of Nutmeg and bake them that so the Liquor may serve to put it into the Pasty when it comes out of the Oven in order to be served up at the Table And this way without alteration Mutton or Beef-Pasties may be ordered and the latter among the more ignorant so ordered will pass for Venison Venison to Pot Take a Haunch of a fat Buck not lately hunted bone it and beat three ounces of Pepper twelve Nutmegs grated and a sufficient quantity of Salt to season it mix the Spices and Salt with White-wine-Vinegar wash the Venison over with it then make holes in the lean sides with a Knife and stuff it as you do Beef with Parsly small shred and then put it into a convenient earthen Pot with the fat side downward then clarifie three pound of sweet Butter and put it to the Venison cover your Pot with a Past and let it stand in the Oven five or six Hours then take it out and with a vent press it down to the bottom of the Pot and letting it be cold take the Gravy from the top and boil it about half away then put it with the Butter to the Meat again Venison to Souce Boil Water Beer and Vinegar together and having taken off the Scum put in Bay-leaves Thyme Savory Rosemary-tops and Fennel and when it boils put in the Venison let it parboil then press it and season it with Salt Pepper and Nutmeg This takes away the Scent when tainted and it will keep in this Souce-drink a long time and so you may bake it to be eat cold or hot Venison to Stew Slice it out and put it into your Stewing-dish set it on a heap of Coals with a little Claret-wine a Sprig or two of Rosemary and half a dozen Cloves a little grated Bread Sugar and Vinegar so let it stew together a while then grate one Nutmeg into it and serve it up Venison Tainted If you would recover your Venison when Tainted Take strong Ale and as much Vinegar as will make it sharp boil it with some Bay-salt and make a strong Brine scum it and let it stand till it cools then lay your Venison to steep in it twelve Hours press it and dry it then parboil it season it with Salt and Pepper and it will be fit for use Or Bury it in the Ground where there is a kind soft sweet Mould and the Earth will draw to it the strong Scent and the Venison will become sweet Verjuice to Make Gather Crabs as soon as the Kernel turns black and lay them in a heap to sweat then take off the Stalks and separate the Rotten or much bruised if there be any put them into a Trough and stamp them with a Beater or grind them in a Mill then put them in a hair Bag of coarse Cloath lay it in a Press when full with the Mash of the Crabs and by pressing down the Board upon it squeeze out Juice and put it into a Barrel stop it close and set it in a warm Place for ten or twelve Days and it will become excellent Verjuice Vervaine There are many wonderful Virtues attributed to this Herb or Plant 'T is Cephalick and Vulnerary used for Obstructions of the Liver and Spleen also in Diseases of the Eyes and the Stone for Ails in the Breast Bloody-flux and Tertian-Ague to heal Wounds and cause easie and speedy Delivery in Women It is outwardly used for Redness of the Eyes Pains of the Teeth Head-ach Quinsie Glandules of the Jaws and Falling of the Fundament for Pains of the Spleen and cleansing Ulcers The distilled Water of it applied outwardly to the Head and four ounces taken inwardly with four drops of Spirit of Salt are held to ease Pains in the Head though proceeding from different Causes Forestus relates to his knowledge That two Persons when all other Applications failed were cured of inveterate Head-achs with only applying this Herb green Vinegar in Balls to Make Take the Berries of the Bramble when half ripe and dry them and when they are sufficiently so make them into Powder and with strong Whitewine-Vinegar make them into Balls as big as small Nuts then dry them and put them up into wooden Boxes and when you have occasion to use them take Wine or for want of it a little Water or Stale-beer and dissolve a Ball in it or so much as you have occasion for and it will immediately become a strong Vinegar Vinegar Common The usual Vinegar made with us is ordered in this manner Take a midling sort of Beer indifferently well hopp'd put into it when it has worked well and is grown fine some Rapes or Husks of Grapes usually brought home for that purpose mash them together in a Tub then letting the Rapes settle draw off the liquid part put it into a Cask and set it in the Sun as hot as may be the Bung only covered with a Tile or Slat-stone and in about thirty or forty Days it will be a very curious Vinegar and may pass in use as well as that made of Wine if it be fined and kept from musting Vinegar for Digestion Take eight drams of Sea onions a quart of Vinegar as much Pepper as Onions Mint and Juniper-berries let them infuse and drink a spoonful at a time before Meals Vinegar of divers Sorts 1. Take good Whitewine and fill a Runlet full leave it unstop'd and set it in the Sun or in some hot Place and it will soon turn and become special Vinegar 2. If your occasion requires Vinegar in hast put some Pepper Salt and soure Leaven mingled together and a hot Steel stop it up and let the Sun or some other warmth come to it Or for
Take yellow Wax six ounces the best Olive-oil two pound Turpentine two ounces Rosin and Colophonia one ounce and half Olibanum and Mastick of each one ounce Saffron a scruple dissolve Wax in the Oil and so putting in the rest finely bruised make an Unguent and when they are all well incorporated take the whole Mass from it and put in the Turpentine stirring it about that it may dissolve and imbody with the rest This is excellent in fresh Wounds and makes them speedily heal Vnguentum of St. Cosme and Damian Take Bettony Pimpernel and Vervine of each a handful stamp them and put them into five pints of Whitewine boil them together in a tin Vessel to the consumption of a third part then strain out the Liquid part and set it over a gentle Fire again in a glass Vessel then take Turpentine washed six ounces clarified Rosin a pound new white Bees-wax four ounces and when they are melted together in the same Glass or Pot add to them an ounce of the Powder of Mastick of a Woman's Milk who has newly born a Male-Child and another a Female-Child of each two ounces make them into an Unguent by incorporation over the Fire This wonderfully availeth for Wounds or Bruises in the Sinews as also Cankers Fistula's and St. Anthony's Fire the grieved Places being bathed with it hot Vnguentum Enulatum To make this Take the Roots of Elecampane sod in Vinegar and bruised one pound Hogs-lard and Olive-oil of each three ounces new Bees-wax one ounce Quick-silver extinct and Turpentine washed of each two ounces common Salt beaten half an ounce mix the Lard Wax and Oil well together by melting over a gentle Fire then add the Elecampane Quick-silver and Salt and then the Turpentine take care to kill the Quick-silver with a little Grease and Turpentine and so mix them well to the thickness of an Ointment It is an excellent Ointment for Scabs Itch Scurf Breakings-out Botches or the like Vnguentum Populeon Take the Buds of Poplar freshly gathered one pound macerate them in three pound of Hogs-lard prepared for the space of two Months then take of the Leaves of red Poppey and those of Mandrake Henbane and the tender Crops of Black-berry Bramble Night-shade Lettuce Stonecrop Housleek great Burs and Penny-grass of each three ounces White-wine a pint bruise them and mix them with the Buds of Poplar and set them in a warm Place eight Days then add a pint of strong Vinegar and boil them tiil it be consumed which may be known by casting a little of it on the Fire then strain it and keep it close for use This Unguent is good to asswage the Burning of the Fever following the Ague Heat afflicting the Brain Parts of the Head and Kidneys by anointing those Parts with it where the Grief is predominant and the Temples being anointed with it mightily provokes Sleep Vnguentum Vulpinum Take a Fox and draw out the Intrails and take Sage Rosemary Juniper-leaves and Berries Dill wild Marjoram Lavender and Chamomil of each half a pound stamped and well bruised in a stone Martar and the Fox being cut in pieces put him with the Herbs into a Vessel of eight gallons add two quarts of Olive-oil and a pint of Neats-foot-oil Calves and Deers-suet Badgers-grease and Goose-grease of each a pound and a half Water with Salt dissolved in it pretty strong three quarts and as much Malmsey or Mallaga boil them till the Water and Wine appear as consumed and that the Flesh and Bones of the Beast be separated asunder then press it hard through a Linnen-cloath This is a soveraign Ointment for all manner of Aches and to restore the Limbs and Joints lamed through the Pains of the Gout Vnicorn Stone This is of very great Virtue It is mostly found in Germany Moravia Saxony and Silesia in subterraneous Caverns where Nature has lay'd it up for the use and benefit of Man It is drying and binding and stops all manner of Fluxes of the Belly Gonorrhoea's Bleeding at the Nose Hepatick Flux and all other Fluxes of the Blood by strengthning the Stomach Heart and vital Spirits It is also profitable against the Apoplexy Vertigo Falling-sickness and divers other Diseases incident to the Head and Brain the levigated Powder being given to a dram or four scruples in any convenient Liquid It is also good against the Pestilence and Plague and all manner of malignant Fevers likewise the Measles Small-pox Purple or Spotted-fever c. It is also held powerfully to resist Poison whether inwardly or outwardly injurious the Biting of Serpents or any other venomous Creature by causing a gentle Sweat and driving the Poison from the Heart It is good against Faintings and Swoonings and Passions of the Heart Heart-burning and Palpitation the Disease of the Viscera by absorbing the acid Humours when daily taken from half a dram to a dram for a certain time in some proper Cordial-water or Wine Voiding Blood Take two drams of Henbane seed and as much of white Poppy-seed mix them after they are well beaten with an ounce of the Conserve of red Roses and of that take fasting as near as you can the quantity of a Walnut Or Take Plantane-leaves a considerable quantity bruise them and press out the Juice do the like by about six ounces of Comfrey-roots sweeten it with a little fine Sugar and drink it up and you will soon find a restraint of Bleeding though it come from several Parts Vomiting in Children To stay this when excessive and dangerous many times caused by Worms in the Stomach Take dried Rue and Frankincense of each a dram heat them to a fine Powder and give it them in a Glass of Rhenish or Wormwood-Wine Vomiting to Provoke Take the Rind of the Root of an Elder-tree bruise it and steep it in Whitewine all Night so that the Wine may be very strong of it drink off the Wine only luke-warm the next Morning fasting and it will gently cleanse the Stomach and Belly Vomiting to Provoke another Take a pound of the green Husks of Walnuts a pound and a half of the Roots of Garden-Radishes a pound of the green Leaves six ounces of Asarabacca and four ounces of Radish-seed pour on them three pints of Whitewine-Vinegar and let them digest a Day or two then distil it in a glass Vessel in hot Water Two spoonfuls of this will cause a strong Body to vomit therefore those that are weaker may take only a spoonful or one and a half to prevent any overstraining that it may occasion Vomiting to Stay Take Spearmint-water four ounces Syrup of Quinces two ounces and Cinnamon-water two drams Take of this two or three spoonfuls at a time Vomiting to Stay another Take about half an ounce of Cloves bruise them grosly put them into a pint of Ale with half an ounce of Lemon or Citron-peel boil them over a gentle Fire to the consumption of a third part and then drink it cold when strained adding a spoonful
will come from them of this Water let the Party drink sweetened with Sugar ever morning for a Month or two together and wash the Skin or Part over with the Water of Fumitory and distilled Eggs and so the yellowness or other unpleasing Colour will disappear and give place to a better Yellow Colour to make Take the yellow Chives in White Lillies Saffron and Tartar steep them in Gum-water or Buckthorn-berries when they are dryed heat them in Water till they swell and then press them out and these afford a pleasant Colour which with a little Gum Arabick dissolved in it you may likewise write with and the Letter being burnished on blue Paper will appear like Gold especially if a Shell of Gold be mixed and dissolved with them Yellow Iaundice Take Artemisia and of Scolopendria of each a handful Wormwood the third part of a handful boil them in new White-wine or any that is not sharp till the third part of Three pints be consumed putting in the Wormwood last then strain out the Liquid part pressing it very hard and having sweetned it with Sugar let the Party afflicted drink about a quarter of a pint every morning for Nine days successively by renewing the quantity and it will prove of great Advantage Yellow Iaundice another Take Ivy growing round or twisting an old Oak when it is flowered boil the Flowers Leaves and tender Bark of the top Branches in Whitewine of a medium between sowre and sweet infuse half a dram of Saffron in a pint and let the Party drink it hot morning and evening for a Week or more if occasion requite it or if there be a hardness of the Liver occasion'd by this Disease Take an ounce and a half of the Oil of Roses of the Juyce of Wormwood Oleum Nardinum and Mastick of each half an ounce of the powder of Squinantum Spodium Cassia Lignea and Cauda Equina of each two drams make them into an Ointment with Bees-wax as much as is sufficient to do it and anoint the Parts nearest to the Liver often with it as warm as may be having first bathed the Place with warm Vinegar your hand when you bathe it in being anointed with Oil of Mastick If the Distemper be far gone decoct Rhubarb in Beer or Wine and drink it morning and night keeping your self warm in a Bed or in a stirring Posture which is better for an hour or two after and in so often doing the Humours will be dispersed and Nature thus helped cast out the Crudities that occasion the Distemper Yew Berries These are excellent good for Pains in the Bowels Obstructions of the Stomach and in Fluxes of the Belly if boiled with White-wine and a little Mace and being strained the liquid part drunk fasting Yexing to Remedy Take the Juice of Quinces and boil of them and Honey each one pound and half put to them a pint and a half of Vinegar and boil them up together then put in Ginger three ounces of white Pepper one ounce and boil them again till they may be made into an Electuary and take a quarter of an ounce at a time as often as you see occasion or you may bruise Rue infuse it in White-wine with Cummin-Seeds and drink it sweetned with a little Honey This remedies likewise the Hickup and is good against the Chin-Cough Youth to Preserve Take Oil and Myrrh of each half an ounce Oil of Roses a like quantity Oil of Sweet Almonds two ounces mix these well together and anoint the Face and Hands with them warmed in a Sawcer over a gentle fire or Take the VVaters of Fumitory mixed with that which is distilled from a young Pig of each a quarter of a pint add then the Decoction of Rosemary in VVhitewine half a pint and with this wash every Morning when it is gently heated also gargle your Mouth with it and it will not only fasten your Teeth and keep them from aching but preserve them from rotting and keep them clean and very white APPENDIX TERMS of ART and Hard Words that may be met with in this Work Explained A ABstergent wiping Acrimony is a Quality that is biting upon the Tongue Acid is a thing very sharp viz. Liquids Herbs c. Agglutinate to glue together Alexipharmick resisting Poison Alternately by Turns Anodyne gives ease Aperitive opening Aqueous watry Aromatick odoriferous or Spicy smells Asthma Difficulty of Breath Attenuate to thin Attractive Drawing Astringent Binding B BItuminous of the Nature of Pitch Bulbous Round Rooted C CAlifie to heat Capillary Hairy Cardiack Cordial Caries Rottenness Carminative expelling Wind. Cataplasm a Poultis Cephalick proper for the Head Cholera A pleasant Evacuation of Choler upward and downward Compress a Linnen Cloth often folded Concreted Thickened Consolidates makes sound or whole Corroborate to Strengthen Cosmetick Beautifying D. DIabetes a vast Evacuation of Urin. Diaphoretick Sweating Decant to pour gently of and leave the settling behind Decoction a boiling of the Liquor to any thing Digest to Dissolve Dilate to open wide Diluted made thin Discuss drive away Detergent cleansing Detersive cleansing Diuretick force Urine E EBullition boiling Effusion shedding Emollient softening Empyema a Collection of Matter in the Breast Epatick proper to the Liver Epithem an outward Application to the Stomach Heart or Liver Erosion a Gnawing Errhine a Medicine drawn up the Nostrils Excrescent growing up Exhilerate to make merry Expectorate to bring up the Matter from the Lungs F. FIbres Strings Filtrate to strain through a Paper Faeces Dreggs Frontals an Application to the Forehead Fungous any thing spongy H. HUmect to moisten Hysterick Vaporous I. INcarnes Breeds Flesh Indurate to wash hard Inspissated thickened L. LEnitive mild or gentle Levigate to make Smooth Ligature a binding of Linnen-cloath Linctus a Medicine for the Lungs Lithontriptick a breaking the Stone Lotion a particular Bath Lubricating Smoothening Luxations Members out of Joint M. MEmbranous Fibrous Millepedes Hog-lice Mucilaginous Slimey N. NArcotick occasioning Sleep Nephritick belonging to the Reins Nerve a porous substance O. OBlong longer than Broad Obtuse Blunt Oedamatous Flegmatick P. PAlpitation a Beating of the Heart Paralytick subject to Palsie Paregorick disposing to Sleep Perennial lasting Pulmonick proper for the Lungs R. REfrigerate to cool Repercuss to beat back Repress to beat down Resinous of the nature of Rosin Rupture a Burstenness of the Belly S. SCirrhus a hard Tumour Sextiary somewhat above a pint Siccity Driness Soporifick gives Rest Specifick a particular Remedy for some peculiar Distemper Splenetick proper for Spleen Spontaneously freely of its own accord Stagnating standing still Stomachick proper for the Stomach Styptick Astringent Sublimated raised to the Neck of a Vessel Succulent Juicy Sudorifick procuring Sweat Suppurating bringing to Matter T. TAblets little pieces cut out like Lozenges Thoracick proper for the Breast Torrification Roasting Tumour a Swelling V. VEgetable an Herb. Vehicle some proper Water to take a Powder or the like in Viscous slimy tough clammy
Wings and put only Salt To Thigh a Woodcock Raise his Legs and dight his Brains but in the ordering of a Snite you must raise the Legs Wings and Shoulders And so in the Case of other sort of Small Fowl But as to some Larger take the following Directions Swan to Lift. Slit her downright in the middle of the Breast and so clean through the back from the neck to the Rump and cleanly and handsomely part her in two halfs that you break not nor tear the Meat Lay the two halves with the slit side downward in a fair Charger throw Salt about it and let your Sauce be Chaldron served up in a Sawcer To Rear a Goose Break the Goose contrary to the former way viz. Take off her Legs very fair from the Body cut off the Belly-piece round and close to the lower end of the Breast lace her down with your Knife on each side your Thumb's breadth from the bone in the middle of the Breast then take off the Pinion on each side and the Flesh which you first laced raise it quite up from the Bone and take it from the Carcase with the Pinion then cut up the Bone which lyes before in the Breast called the Merrythought the Skin and the Flesh being upon it then cut from the Breast another slice of Flesh quite through take from the Bone and turn the Carcass and cut it asunder the Back-bone above the Loins and take the Rump bone-end and lay it in the Dish with the Skinny side upwards lay it at the fore-end of the Merrythought with the Skinny side upwards and before that the Apron of the Goose then lay your Pinions on each side contrary and in like manner place the Legs 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 out-side of them put under the Wing-Pinions on each side the long slices of flesh that you took from the Breast-bone and let them meet under the Leg-bones and let the other ends lye cut in the dish between the Legs and the Pinions pour your Sauce of Mustard Apples and Sugar well mixed under the dish and sprinkling on Salt you may serve it up with Gravy Sauce or what others you are furnished withall in the foregoing Treatise To cut up a Turkey or Bustard Raise the Legs up very fair and open the Joint with the Point of your Knife but take them not off then lace the Breast down on both sides and open the Breast-pinion but take it not off then raise the Merrythought between the Breast-bone and the top of it then lace the flesh on both sides the Breast-bone and raising up the flesh called the Brawn turn it outward on both sides but break it not nor take it off cut off the Wing-Pinions at the Joints next the Body and stick on each side the Pinion where the Brawn was turned out but cut off the sharp end of the Pinion and take the middle piece that will just fit the Place This way you may Carve up a Capon or Pheasant but in the Capon cut not off the Pinion but in the place where you put the Pinion of your Turkey or Bustard you must put the Gizzard of your Turkey on each side half Sewing of FISH First Course MUsculade Minews in Sew of Salmon or Porpos baked Herrings with Sugar Green Fish Pike Lamprey Porpos roasted baked Gurnet and Lamprey Second Course Jellies red and white Dates confection'd Conger Salmon Dorey Birt Turbut Trout Holibut For Standard Bace Mullet Chevin Soles Lamprey roasted Tench in Jelly Third Course Fresh Sturgeon Bream Pearch in Jelly a Jole of Salmon Sturgeon Welks Wafers Apples and Pears roasted with Sugar-Candy Figs of Molisk Raisins Dates with minced Ginger and Ippocras Fish Carved In this Case you must look to the Peason Furmity Tail and Liver and see if there be a Salt Porpos Sole Turrentine and do after the form of Venison Hak'd Herring lay it whole on a Trencher or Plate and then White-Herring in a dish open the back and take the bone out and Roe and have your Mustard at hand Of Salt Fish Green Fish Salt Salmon or Conger pare away the skin Salt Fish Mackarel Marling Stock-Fish and Hake with Butter and take away the bones and skins As for a Pike lay the belly on a Plate or Trencher with sufficiency of Pike Sauce a salt Lamprey gobbing it in seven or eight pieces and so present it A Place to be ordered this Way Put out the Water cross it with your Knife and cast on Salt and Wine Bace Gurnet Mullet Roach Chevin Perch Sole Whiting Haddock and Codling raise either of them by the back take out the bones and cleanse the belly As for Carp Bream Sole or Trout order the back and belly together but for Conger Salmon Sturgeon Houndfish Turbut Thornback and Halibut cut them in the dishes the Porpos about the Tench in his Sauce cut two Eels and Lampreys roasted pull off the skins and take out the bones and put to them Vinegar and Powder of Ginger A Crab must be broke asunder in a dish then make the shell clean and put in the stuff again temper it with Vinegar and Ginger-powder then cover it with bread and heat it As for a Jole of Sturgeon cut it in thin slices and lay it round about the dish serving up Oil and Vinegar in Saucers Fresh Lamprey Baked open the Pasty then take White-bread and cut it thin and lay it in a dish with a spoon and take a Gallentine and lay it on the bread with Red-wine and Powder of Cinnamon then cut a Gobbin of Lamprey mince it thin and lay it in the Gallentine and set it on the fire to heat Fresh Herrings with Salt and Wine Shrimps well pickled Flounders Gudgeons Minews and Muscles Eels and Lamprey Sprats are good in Sew Musculade in Worts Oysters in Gravy Minews in Porpos Salmon in Jelley white and red Cream of Almonds Dates in Comfits Pears and Quinces in Syrup with Parsly-roots Mortus of Hound-fish raise standing Sauce for Fish Mustard for Salt Conger Herrings Salmon Sparling Salt-Eel and Ling. Vinegar with Salt Porpos Turrentine Salt Thirlepole Sturgeon Salt Whale Lamprey with Galentine Verjuice with Roach Dace Bream Mullet Flounders Salt Crabs Chevin with Powder of Cinnamon and Ginger Green Sauce with Green Fish and Holibut Cottle But fresh Turbut will serve well with Mustard The Most Acceptable Pieces to be presented at the Table to Friends or Strangers IN Boiled Chickens present the Breast and next to that the Leg for in all boiled Fowl the Leg is better accounted than the Wing though in roasted ones the contrary especially if Wild-Fowl In Pullets Turkeys Capons Geese Duck Mallard Dottrel Pheasant and such like the Merrythought is most acceptable and the Wing next or the Leg and the next part is that laced down on the Breast-bone in Roasted Fowl In Butchers Meat present the Inside of the