Countrey contentments, or The English husvvife Containing the inward and outward vertues which ought to be in a compleate woman. As her skill in physicke, surgerie, extraction of oyles, banqueting-stuffe, ordering of great feasts, preseruing of all sorts of wines, conceited secrets, distillations, perfumes, ordering of wooll, hempe, flax, making cloth, dying, the knowledge of dayries, office of malting, oats, their excellent vses in a family, brewing, baking, and all other things belonging to an houshold. A worke generally approued, and now much augmented, purged and made most profitable and necessarie for all men, and dedicated to the honour of the noble house of Exceter, and the generall good of this kingdome. By G.M.
         Markham, Gervase, 1568?-1637.
      
       
         
           1623
        
      
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             Countrey contentments, or The English husvvife Containing the inward and outward vertues which ought to be in a compleate woman. As her skill in physicke, surgerie, extraction of oyles, banqueting-stuffe, ordering of great feasts, preseruing of all sorts of wines, conceited secrets, distillations, perfumes, ordering of wooll, hempe, flax, making cloth, dying, the knowledge of dayries, office of malting, oats, their excellent vses in a family, brewing, baking, and all other things belonging to an houshold. A worke generally approued, and now much augmented, purged and made most profitable and necessarie for all men, and dedicated to the honour of the noble house of Exceter, and the generall good of this kingdome. By G.M.
             Markham, Gervase, 1568?-1637.
          
           [8], 80, 79-174, 173-133 [i.e. 233], [3] p.
           
             By I[ohn] B[eale], for R. Iackson, and are to be sold at his shop neere Fleet-streete Conduit,
             Printed at London :
             1623.
          
           
             Dedication signed: Geruase Markham.
             An enlarged version of part 2 of his: Countrey contentments, in two bookes.
             Printer's name from STC.
             The last leaf is blank.
             P. 233 misnumbered 133.
             Also issued as part 3 of his: A way to get wealth, 1623.
             Reproduction of the original in the British Library.
          
        
      
    
     
       
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         eng
      
       
         
           Home economics -- England -- Early works to 1800.
        
      
    
     
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           COVNTREY
           Contentments
           ,
           OR
           The
           English
           Husvvife
           .
        
         
           CONTAINING
           The
           inward
           and
           outward
           Vertues
           which
           ought
           to
           be
           in
           a
           compleate
           Woman
           .
        
         
           As
           her
           skill
           in
           Physicke
           ,
           Surgerie
           ,
           Extraction
           of
           Oyles
           ,
           Banqueting-stuffe
           ,
           Ordering
           of
           great
           Feasts
           ,
           Preseruing
           of
           all
           sorts
           of
           Wines
           ,
           Conceited
           Secrets
           ,
           Distillations
           ,
           Perfumes
           ,
           ordering
           of
           Wooll
           ,
           Hempe
           ,
           Flax
           ,
           making
           Cloth
           ,
           Dying
           ,
           the
           knowledge
           of
           Dayries
           ,
           office
           of
           Malting
           ,
           Oats
           ,
           their
           excellent
           vses
           in
           a
           Family
           ,
           Brewing
           ,
           Baking
           ,
           and
           all
           other
           things
           belonging
           to
           an
           Houshold
           .
        
         
           A
           Worke
           generally
           approued
           ,
           and
           now
           much
           augmented
           ,
           purged
           and
           made
           most
           profitable
           and
           necessarie
           for
           all
           men
           ,
           and
           Dedicated
           to
           the
           Honour
           of
           the
           Noble
           House
           of
           Exceter
           ,
           and
           the
           generall
           good
           of
           this
           Kingdome
           .
        
         
           By
           
             G.
             M.
          
           
        
         
           Printed
           at
           London
           by
           
             I.
             B.
          
           for
           
             R.
             Iackson
          
           ,
           and
           are
           to
           be
           sold
           at
           his
           shop
           neere
           Fleet-streete
           Conduit
           .
           1623.
           
        
      
       
         
         
         
           TO
           THE
           RIGHT
           HONOVRABLE
           AND
           MOST
           EXCELLENTEST
           of
           all
           Ladies
           ,
           FRANCES
           ,
           Countesse
           Dowager
           of
           Exceter
           .
        
         
           HOwsoeuer
           (
           Right
           Honourable
           and
           most
           vertuous
           Ladie
           )
           this
           Booke
           may
           come
           to
           your
           Noble
           Goodnesse
           clothed
           in
           an
           old
           Name
           or
           Garment
           ,
           yet
           doubtlesse
           (
           excellent
           Madam
           )
           it
           is
           full
           of
           many
           new
           vertues
           which
           will
           euer
           admire
           and
           serue
           you
           ;
           and
           though
           it
           can
           adde
           nothing
           to
           your
           owne
           rare
           and
           vnparalleld
           knowledge
           ,
           yet
           may
           it
           to
           those
           Noble
           good
           ones
           (
           which
           will
           endeauour
           any
           small
           sparke
           of
           your
           imitation
           )
           bring
           such
           a
           light
           ,
           as
           may
           make
           them
           shine
           with
           a
           great
           deale
           of
           charitie
           .
           I
           doe
           not
           assume
           to
           my selfe
           (
           though
           I
           am
           not
           altogether
           ignorant
           in
           abilitie
           to
           iudge
           of
           these
           things
           )
           the
           full
           inuention
           and
           scope
           of
           this
           whole
           worke
           :
           for
           it
           is
           true
           (
           great
           Lady
           )
           that
           much
           of
           it
           was
           a
           Manuscript
           which
           many
           yeeres
           agon
           belonged
           to
           an
           Honourable
           Contesse
           ,
           one
           of
           the
           greatest
           Glories
           of
           our
           Kingdome
           ,
           and
           were
           the
           opinions
           of
           the
           greatest
           Physitions
           which
           then
           liued
           ;
           which
           being
           now
           approued
           
           by
           one
           not
           inferiour
           to
           any
           of
           that
           Profession
           ,
           I
           was
           the
           rather
           imboldned
           to
           send
           it
           to
           your
           blessed
           hand
           ,
           knowing
           you
           to
           be
           a
           Mistresse
           so
           full
           of
           Honourable
           pietie
           and
           goodnesse
           ,
           that
           although
           this
           imperfit
           offer
           may
           come
           vnto
           you
           weake
           and
           disable
           ,
           yet
           your
           Noble
           vertue
           will
           support
           it
           ,
           and
           make
           it
           so
           strong
           in
           the
           world
           ,
           that
           I
           doubt
           not
           but
           it
           shall
           doe
           seruice
           to
           all
           those
           which
           will
           serue
           you
           ,
           whilest
           my selfe
           and
           my
           poore
           prayers
           shall
           to
           my
           last
           gaspe
           labour
           to
           attend
           you
           .
        
         
           
             The
             true
             admirer
             of
             your
             Noble
             Vertues
             ,
             GERVASE
             MARKHAM
             .
          
        
      
       
         
         
           THE
           TABLE
           .
        
         
           
             
               Chap.
               1.
               
            
             
               THe
               inward
               vertues
               of
               the
               Huswife
               .
            
             
               2
            
             
               Her
               garments
               .
            
             
               3
            
             
               Her
               diet
               and
               generall
               vertues
               ,
               as
               first
               in
               Physicke
               .
            
             
               4
            
             
               Feuors
               and
               their
               kinds
               .
            
             
               5.51
            
             
               To
               make
               one
               sweate
               .
            
             
               8
            
             
               A
               preseruatiue
               against
               the
               Plague
               .
            
             
               9
            
             
               To
               draw
               a
               Plague
               botch
               to
               any
               place
               .
            
             
               10
            
             
               A
               Cordiall
               against
               infection
               .
            
             
               10
            
             
               Against
               sweating
               .
            
             
               10
            
             
               For
               the
               Headach
               .
            
             
               10.16
            
             
               For
               the
               frenzie
               .
            
             
               11
            
             
               For
               the
               Lethargie
               .
            
             
               11
            
             
               To
               prouoke
               sleepe
               .
            
             
               11.37
            
             
               For
               swimming
               of
               the
               head
               .
            
             
               11
            
             
               For
               the
               Palsey
               .
            
             
               12
            
             
               For
               all
               Colds
               or
               Coughes
               .
            
             
               12.20
            
             
               For
               the
               falling
               sicknesse
               .
            
             
               13
            
             
               To
               helpe
               hearing
               .
            
             
               13.17
            
             
               For
               the
               Rhume
               .
            
             
               13.20
            
             
               For
               a
               stinking
               breath
               .
            
             
               13.18
            
             
               For
               the
               Toothach
               .
            
             
               14.17
            
             
               For
               all
               sore
               eyes
               .
            
             
               15.18
            
             
               For
               a
               Canker
               .
            
             
               15.18.19
            
             
               For
               swelling
               in
               the
               mouth
               .
            
             
               15
            
             
               For
               the
               Quinsey
               or
               Squinacie
               .
            
             
               15.17
            
             
               For
               Drunkennesse
               .
            
             
               16
            
             
               To
               quicken
               wit.
               
            
             
               16
            
             
               For
               the
               Kings
               Euill
               .
            
             
               16
            
             
               To
               stanch
               bleeding
               .
            
             
               16.24.25.48
            
             
               To
               draw
               out
               Bones
               .
            
             
               16
            
             
               For
               falling
               of
               the
               mold
               of
               the
               head
               .
            
             
               16
            
             
               For
               stinking
               nostrels
               ,
               and
               of
               the
               nose
               .
            
             
               18
            
             
               To
               make
               haire
               grow
               .
            
             
               20.38
            
             
               For
               a
               pimpled
               saucie
               face
               .
            
             
               
                 20
                 ,
                 40
              
            
             
               For
               horsenesse
               in
               the
               throte
               .
            
             
               20
            
             
               For
               griefe
               in
               the
               stomake
               .
            
             
               21.22
            
             
               For
               spitting
               blood
               .
            
             
               21
            
             
               To
               stay
               vomiting
               .
            
             
               21
            
             
               To
               cause
               vomiting
               .
            
             
               22
            
             
               For
               the
               Ilica-passio
               .
            
             
               22
            
             
               For
               paine
               in
               the
               brest
               .
            
             
               22
            
             
               For
               the
               Mother
               .
            
             
               22
            
             
               For
               obstructions
               in
               the
               Liuer
               .
            
             
               23.25
            
             
               Against
               heate
               in
               the
               Liuer
               .
            
             
               23
            
             
               For
               the
               Plurasie
               .
            
             
               23
            
             
               For
               any
               Stich.
               
            
             
               23.26
            
             
               For
               a
               Consumption
               .
            
             
               24
            
             
               For
               the
               yellow
               Iandise
               .
            
             
               24
            
             
               For
               the
               black
               Iandise
               .
            
             
               25
            
             
               For
               a
               Ring-worme
               .
            
             
               25.45
            
             
               For
               the
               Dropsie
               .
            
             
               26
            
             
               For
               paine
               in
               the
               Spleene
               .
            
             
               26.27
            
             
               For
               paine
               in
               the
               side
               .
            
             
               26
            
             
               For
               fatnesse
               or
               short
               breath
               .
            
             
               26.27
            
             
               For
               diseases
               in
               the
               Heart
               .
            
             
               27
            
             
               For
               the
               Wind-cholick
               .
            
             
               27
            
             
               For
               a
               Laske
               or
               loosenes
               .
            
             
               28.29.30.52
            
             
               
               For
               the
               bloody
               Flux
               .
            
             
               28.29
            
             
               For
               Cosi●enesse
               .
            
             
               29.30
            
             
               For
               all
               sorts
               of
               Wormes
               .
            
             
               29
            
             
               For
               hardnesse
               of
               the
               belly
               .
            
             
               30
            
             
               For
               the
               Rupture
               .
            
             
               30.34
            
             
               For
               the
               Stone
               .
            
             
               31.32.33
            
             
               For
               the
               Cholick
               and
               Stone
               .
            
             
               31
            
             
               To
               helpe
               the
               Vrine
               .
            
             
               33.34
            
             
               For
               the
               Strang●llion
               .
            
             
               33
            
             
               For
               the
               Gonorea
               .
            
             
               34
            
             
               For
               the
               Emorods
               .
            
             
               35
            
             
               For
               diseases
               in
               the
               fundament
               .
            
             
               35
            
             
               For
               the
               greene
               s●icknesse
               .
            
             
               35
            
             
               To
               increase
               milke
               .
            
             
               36.37
            
             
               To
               drie
               vp
               milke
               .
            
             
               36
            
             
               For
               sore
               brests
               .
            
             
               36.38
            
             
               For
               ease
               in
               child-bearing
               .
            
             
               36
            
             
               Child
               dead
               in
               the
               wombe
               .
            
             
               36.37
            
             
               For
               aptnesse
               to
               conceiue
               .
            
             
               37
            
             
               To
               cease
               the
               Termes
               .
            
             
               37
            
             
               Helpe
               for
               the
               Matrix
               .
            
             
               37
            
             
               Helpe
               in
               the
               childbed
            
             
               37
            
             
               For
               Morphew
               of
               both
               kinds
               .
            
             
               38
            
             
               For
               the
               Gout
               .
            
             
               38
            
             
               For
               the
               Siatica
               .
            
             
               38.49
            
             
               For
               the
               stinging
               of
               venemus
               beasts
               .
            
             
               39.45
            
             
               For
               swellings
               in
               the
               leggs
               .
            
             
               39.49
            
             
               For
               old
               or
               new
               sores
               .
            
             
               
                 39.40.41.42.43
                 44.45.47.48
              
            
             
               For
               Scabs
               or
               Itch.
               
            
             
               40.45.46
            
             
               For
               the
               Leprosie
               .
            
             
               40
            
             
               Priuie
               parts
               burnt
               .
            
             
               41
            
             
               For
               any
               burning
               .
            
             
               41.42.43
            
             
               For
               Scaldings
               .
            
             
               41
            
             
               To
               eate
               away
               dead
               flesh
               .
            
             
               41.44
            
             
               For
               Sinews
               out
               or
               shrunke
               .
            
             
               42.48
            
             
               To
               helpe
               Impostumes
               .
            
             
               42
            
             
               To
               helpe
               tht
               skarres
               of
               the
               small
               Pox.
               
            
             
               46
            
             
               For
               the
               French
               Pox.
               
            
             
               46.47
            
             
               For
               pricking
               with
               a
               thorne
               .
            
             
               28
            
             
               For
               any
               Ache
               or
               swelling
               .
            
             
               49
            
             
               For
               bruses
               .
            
             
               49
            
             
               For
               bones
               broke
               or
               out
               of
               ioynt
               .
            
             
               50.51
            
             
               A
               Bath
               to
               comfort
               the
               body
               .
            
             
               50
            
             
               To
               make
               oyle
               of
               Swallowes
               .
            
             
               52
            
             
               The
               oyle
               of
               Camomile
               or
               Lauender
               .
            
             
               53
            
             
               To
               make
               oyle
               of
               Roses
               or
               Violet
               .
            
             
               55
            
             
               Oyle
               of
               Nutmegs
               .
            
             
               55
            
             
               Oyle
               of
               Spike
               or
               Mastick
               .
            
             
               56
            
             
               Oyle
               to
               make
               smooth
               hands
               .
            
             
               53
            
             
               Of
               Doctor
               Steuens
               water
               .
            
             
               53
            
             
               A
               Restoratiue
               of
               Rosa-solis
               .
            
             
               54
            
          
        
         
           
             
               Chap.
               2.
               
            
             
               The
               outward
               and
               actiue
               knowledge
               of
               the
               Hous-wife
               .
            
             
               57
            
             
               The
               knowledge
               of
               Hearbs
               and
               Gardening
               .
            
             
               57.58.59
            
             
               Of
               Cookerie
               and
               the
               seuerall
               parts
               .
            
             
               59
            
             
               Of
               Sall●ts
               simple
               and
               compound
               .
            
             
               
                 60.61
                 62.63
              
            
             
               Of
               Fricases
               simple
               and
               compound
               .
            
             
               63.64
            
             
               Of
               Collops
               and
               Eggs.
               
            
             
               63
            
             
               The
               best
               Tansey
               .
            
             
               64
            
             
               Fritters
               of
               all
               sorts
               .
            
             
               65.68
            
             
               To
               make
               Pancakes
               .
            
             
               66
            
             
               Veale
               toasts
               .
            
             
               66
            
             
               To
               make
               any
               Quelquechose
               .
            
             
               67
            
             
               To
               make
               all
               sorts
               of
               Puddings
               .
            
             
               68.69.70
            
             
               To
               make
               Linkes
            
             
               72
            
             
               To
               make
               all
               sorts
               of
               boyld
               meates
               or
               pottage
               .
            
             
               from
               71
               to
               79
            
             
               To
               make
               Oleopotrigo
               .
            
             
               74
            
             
               
               To
               make
               Broth
               for
               fresh-fish
               .
            
             
               77
            
             
               To
               make
               all
               sorts
               of
               Roast-meats
               .
            
             
               
                 80
                 81.82.83.84.85.86
              
            
             
               The
               obseruations
               in
               Rost-meates
               .
            
             
               80.85
            
             
               Spitting
               of
               Rost
               meates
               .
            
             
               80
            
             
               The
               temperature
               of
               the
               fire
               .
            
             
               81
            
             
               The
               complexion
               of
               meates
               .
            
             
               81
            
             
               The
               best
               basting
               and
               dredging
               .
            
             
               81
            
             
               To
               know
               whem
               meate
               is
               enough
               .
            
             
               82
            
             
               All
               sorts
               of
               Sauces
               .
            
             
               86.87.88.89.90
            
             
               To
               make
               Gallantines
               or
               Chauders
               .
            
             
               90
            
             
               To
               make
               all
               sorts
               of
               Carbonad●s
               .
            
             
               
                 90
                 91.92
              
            
             
               Tosting
               of
               Mutton
               .
            
             
               91
            
             
               Rashers
               of
               Mutton
               or
               Lambe
               .
            
             
               92
            
             
               The
               dressing
               of
               all
               kind
               of
               Fish.
               
            
             
               92.93.94
            
             
               Sauce
               for
               any
               Fish.
               
            
             
               92
            
             
               To
               make
               Pastery
               and
               all
               sorts
               of
               Bak't-meates
               .
            
             
               from
               94
               to
               110
            
             
               The
               mixture
               of
               Pasts
               .
            
             
               95
            
             
               To
               make
               a
               Norffolke
               Foole.
               
            
             
               101
            
             
               To
               make
               a
               Trifle
               .
            
             
               101
            
             
               To
               recouer
               Venison
               that
               is
               tainted
               .
            
             
               103
            
             
               To
               preserue
               Quinces
               to
               bake
               all
               the
               yeere
               .
            
             
               105.123.121
            
             
               Tarts
               of
               al
               's
               sorts
               .
            
             
               from
               105
               to
               110
            
             
               To
               make
               a
               Florentine
               .
            
             
               107
            
             
               To
               make
               a
               Whitepot
               .
            
             
               111
            
             
               To
               make
               all
               sorts
               of
               Banqueting
               stuffe
               and
               conceited
               dishes
               .
            
             
               from
               111
               to
               124
            
             
               To
               make
               all
               sorts
               of
               Conserues
               .
            
             
               
                 119
                 120.122
              
            
             
               To
               make
               Waffers
               .
            
             
               120
            
             
               To
               make
               a
               fine
               bread
               .
            
             
               121
            
             
               To
               make
               Ipocras
               .
            
             
               112.121
            
             
               To
               make
               all
               sorts
               of
               Preserues
               .
            
             
               121
            
             
               The
               ordering
               of
               great
               Feasts
               .
            
             
               124
            
             
               A
               proportion
               for
               expence
               in
               Feasts
               .
            
             
               125
            
             
               Of
               all
               sorts
               of
               Distillations
               ,
            
             
               
                 116
                 117.129.130.131.132
                 133.137.141
              
            
             
               The
               natures
               of
               Waters
               .
            
             
               129
            
             
               Hipocrates
               sixe
               famous
               Waters
               .
            
             
               133
            
             
               Waters
               for
               Perfumes
               .
            
             
               137
            
             
               To
               perfume
               Gloues
               ,
               Ierkins
               ,
               &c.
               
            
             
               
                 137
                 138.142
              
            
             
               To
               make
               washing
               Balls
               .
            
             
               138
            
             
               To
               make
               Muske
               Balls
               .
            
             
               138
            
             
               To
               make
               perfume
               to
               burne
               .
            
             
               139
            
             
               To
               make
               all
               sorts
               of
               Vinegar
               .
            
             
               139.141
            
             
               To
               make
               veriuyce
               .
            
             
               140
            
             
               To
               make
               all
               sorts
               of
               sweete
               Baggs
               .
            
             
               140
            
             
               To
               make
               Powder
               for
               Baggs
               .
            
             
               140
            
             
               The
               ordering
               ,
               choyce
               ,
               helping
               and
               curing
               of
               all
               sorts
               of
               Wines
               .
            
             
               from
               143
               to
               153
            
             
               The
               notes
               and
               markes
               for
               gadging
               of
               all
               Wines
               ,
               oyles
               or
               liquors
               .
            
             
               149
            
             
               The
               contents
               of
               Wines
               .
            
             
               151
            
          
        
         
           
             
               Chap.
               3.
               
            
             
               Of
               Wooll
               and
               woolling
               cloth
               .
            
             
               154
            
             
               Dying
               of
               Wooll
               .
            
             
               155.156.157
            
             
               The
               mixing
               of
               colours
               .
            
             
               157
            
             
               The
               oyling
               of
               Wooll
               .
            
             
               158
            
             
               The
               tumming
               and
               spinning
               Wooll
               .
            
             
               
                 159
                 160
              
            
             
               Of
               winding
               ,
               Waping
               and
               weauing
               .
            
             
               
                 160
                 161
              
            
             
               The
               ordering
               of
               Flaxe
               ,
               Hempe
               ,
               and
               making
               of
               all
               kind
               of
               Linnen
               cloth
               ,
            
             
               from
               page
               162
               to
               page
               173.
               
            
          
        
         
           
           
             
               Chap.
               4.
               
            
             
               Of
               Daries
               ,
               Butter
               ,
               Cheese
               ,
               and
               all
               things
               belonging
               to
               that
               office
               ,
            
             
               from
               page
               174
               to
               page
               189
            
          
        
         
           
             
               Chap.
               5.
               
            
             
               The
               office
               of
               the
               Malster
               ,
               and
               all
               the
               secrets
               belonging
               to
               that
               knowledge
               ,
            
             
               from
               page
               190
               to
               pag
               216
            
             
               Of
               oate-meale
               and
               the
               vse
               .
            
             
               212
            
          
        
         
           
             
               Chap.
               6.
               
            
             
               The
               excellencie
               of
               Oates
               ,
               and
               the
               seuerall
               profits
               arising
               from
               it
               ,
            
             
               from
               page
               217
               to
               page
               224
            
          
        
         
           
             
               Chap.
               7.
               
            
             
               The
               office
               of
               the
               Brew-house
               ,
               Back-house
               ,
               and
               all
               things
               depending
               vpon
               the
               vse
               of
               bread
               or
               drinke
               ,
            
             
               from
               page
               225
               to
               page
               133
            
             
               The
               making
               of
               Perry
               or
               Cider
               .
            
             
               229
            
          
        
      
    
     
       
         
         
           Country
           Contentments
           ,
           OR
           The
           approued
           Booke
           called
           the
           English
           Hous-wife
           .
        
         
           Containing
           all
           the
           vertuous
           knowledges
           and
           actions
           both
           of
           minde
           and
           body
           ,
           which
           ought
           to
           bee
           in
           any
           compleat
           Hous-wife
           ,
           of
           what
           degree
           or
           calling
           soeuer
           .
        
         
           
             CHAP.
             I.
             Of
             the
             inward
             vertues
             of
             the
             minde
             which
             ought
             to
             be
             in
             euery
             Hous-wife
             .
             And
             first
             of
             her
             generall
             knowledges
             both
             in
             Phisicke
             and
             Surgerie
             ,
             with
             plaine
             approued
             medicynes
             for
             health
             of
             the
             House-hold
             ,
             also
             the
             extraction
             of
             excellent
             Oyles
             fit
             for
             those
             purposes
             .
          
           
             HAuing
             already
             in
             a
             summary
             briefenesse
             passed
             through
             those
             outward
             parts
             of
             husbandrie
             which
             belong
             vnto
             the
             perfit
             Husbandman
             ,
             who
             is
             the
             father
             and
             master
             of
             the
             family
             ,
             and
             whose
             office
             and
             imployments
             are
             euer
             for
             the
             most
             part
             abroad
             ,
             or
             remoued
             from
             the
             house
             ,
             as
             in
             the
             field
             or
             yarde
             :
             It
             is
             now
             meete
             that
             we
             descend
             in
             as
             orderly
             a
             method
             as
             wee
             can
             ,
             to
             the
             office
             of
             our
             english
             
             Hous-wife
             ,
             who
             is
             the
             mother
             and
             Mistris
             of
             the
             family
             ,
             and
             hath
             her
             most
             generall
             imployments
             within
             the
             house
             ;
             where
             from
             the
             generall
             example
             of
             her
             vertues
             ,
             and
             the
             most
             approued
             skill
             of
             her
             knowledges
             ,
             those
             of
             her
             family
             may
             both
             learne
             to
             serue
             God
             ,
             and
             sustaine
             man
             in
             that
             godly
             &
             profitable
             sort
             which
             is
             required
             of
             euery
             true
             Christian.
             
          
           
             
             First
             then
             to
             speake
             of
             the
             inward
             vertues
             of
             her
             minde
             ;
             shee
             ought
             ,
             aboue
             all
             things
             ,
             to
             be
             of
             an
             vpright
             and
             sincere
             religion
             ,
             and
             in
             the
             same
             both
             zealous
             and
             constant
             ;
             giuing
             by
             her
             example
             ,
             an
             incitement
             and
             spurre
             vnto
             all
             her
             family
             to
             pursue
             the
             same
             steppes
             ,
             and
             to
             vtter
             forth
             by
             the
             instruction
             of
             her
             life
             ,
             those
             vertuous
             fruits
             of
             good-liuing
             ,
             which
             shall
             be
             pleasing
             both
             to
             God
             and
             his
             creatures
             ;
             I
             do
             not
             meane
             that
             herein
             she
             should
             vtterforth
             that
             violēce
             of
             spirit
             which
             many
             of
             our
             (
             vainely
             accounted
             pure
             )
             women
             do
             ,
             drawing
             a
             contempt
             vpon
             the
             ordinary
             Ministery
             ,
             and
             thinking
             nothing
             lawful
             but
             the
             fantazies
             of
             their
             own
             inuentions
             ,
             vsurping
             to
             themselues
             a
             power
             of
             preaching
             and
             interpreting
             the
             holy
             word
             ,
             to
             which
             only
             they
             ought
             to
             be
             but
             hearers
             and
             beleeuers
             ,
             or
             at
             the
             most
             but
             modest
             perswaders
             ,
             this
             is
             not
             the
             office
             either
             of
             good
             Hous-wife
             or
             good
             woman
             .
             But
             let
             our
             english
             Hus-wife
             be
             a
             godly
             ,
             constant
             ,
             and
             religious
             woman
             ,
             learning
             from
             the
             worthy
             Preacher
             &
             her
             husband
             ,
             those
             good
             examples
             which
             shee
             shall
             with
             all
             carefull
             diligence
             see
             exercised
             amongst
             her
             seruants
             .
          
           
             In
             which
             practise
             of
             hers
             ,
             what
             particular
             rules
             are
             to
             be
             obserued
             ,
             I
             leaue
             her
             to
             learne
             of
             them
             who
             are
             professed
             Diuines
             ,
             and
             haue
             purposely
             written
             of
             this
             argument
             ;
             onely
             thus
             much
             will
             I
             say
             ,
             which
             each
             ones
             experience
             will
             teach
             him
             to
             be
             true
             ,
             that
             the
             more
             carefull
             the
             master
             and
             mistris
             are
             to
             bring
             vp
             their
             seruants
             in
             the
             dayly
             exercises
             
             of
             Religion
             toward
             God
             ,
             the
             more
             faithfull
             they
             shall
             find
             them
             in
             all
             their
             businesses
             towards
             men
             ,
             and
             procure
             Gods
             fauour
             the
             more
             plentifully
             on
             all
             the
             household
             :
             &
             therefore
             a
             small
             time
             morning
             and
             euening
             bestowed
             in
             prayers
             ,
             and
             other
             exercises
             or
             religion
             ,
             will
             proue
             no
             ●ost
             time
             at
             the
             weekes
             end
             .
          
           
             Next
             vnto
             this
             sanctity
             &
             holinesse
             of
             life
             ,
             
             it
             is
             meete
             that
             our
             English
             Hous-wife
             be
             a
             woman
             of
             great
             modesty
             and
             temperance
             as
             well
             inwardly
             as
             outwardly
             ;
             inwardly
             ,
             as
             in
             ●er
             behauiour
             and
             cariage
             towards
             her
             husband
             ,
             wherein
             she
             shall
             shunne
             all
             violence
             of
             rage
             ,
             passion
             and
             humour
             ,
             coueting
             lesse
             to
             direct
             then
             to
             bee
             directed
             ,
             appearing
             euer
             vnto
             him
             pleasant
             ,
             amiable
             and
             delightfull
             ;
             and
             though
             occasion
             ,
             mishaps
             ,
             or
             the
             misgouernement
             of
             his
             will
             may
             ●nduce
             her
             to
             contrarie
             thoughts
             ,
             yet
             vertuously
             to
             suppresse
             them
             ,
             and
             with
             a
             milde
             sufferance
             rather
             to
             call
             him
             ●ome
             from
             his
             error
             ,
             then
             with
             the
             strength
             of
             anger
             to
             a●ate
             the
             least
             sparke
             of
             his
             euill
             ,
             calling
             in
             her
             minde
             that
             euill
             and
             vncomely
             language
             is
             deformed
             though
             vttered
             euen
             to
             seruants
             ,
             but
             most
             monstrous
             and
             vgly
             when
             it
             appeares
             before
             the
             presence
             of
             a
             husband
             :
             outwardly
             ,
             as
             in
             ●er
             apparrell
             and
             dyet
             ,
             both
             which
             she
             shall
             proportion
             according
             to
             the
             competency
             of
             her
             husbands
             estate
             &
             cal●ing
             ,
             making
             her
             circle
             raither
             straight
             then
             large
             ,
             for
             it
             is
             a
             rule
             if
             we
             extend
             to
             the
             vttermost
             we
             take
             away
             increase
             ,
             if
             we
             goe
             a
             hayre
             breadth
             beyond
             we
             enter
             into
             consumption
             :
             but
             if
             we
             preserue
             any
             part
             ,
             we
             build
             strong
             sorts
             against
             the
             aduersaries
             of
             fortune
             ,
             prouided
             that
             such
             preseruation
             be
             honest
             and
             conscionable
             :
             for
             as
             lauish
             prodigality
             is
             brutish
             ,
             so
             miserable
             couetousnesse
             is
             hellish
             .
             Let
             therefore
             the
             Hus-wifes
             garments
             becomely
             and
             strong
             ,
             
             made
             as
             well
             to
             preserue
             the
             health
             ,
             as
             adorne
             the
             person
             ,
             altogether
             without
             toyish
             garnishes
             ,
             or
             the
             glosse
             of
             light
             
             colours
             ,
             and
             as
             farre
             from
             the
             vanity
             of
             new
             and
             fantastiq●e
             fashions
             ,
             as
             neere
             to
             the
             comely
             imitations
             of
             modest
             Matrons
             ;
             let
             her
             dyet
             be
             wholesome
             and
             cleanly
             ,
             prepared
             at
             due
             howers
             ,
             and
             Cookt
             with
             care
             and
             diligence
             ,
             let
             it
             be
             rather
             to
             satisfie
             nature
             then
             our
             affections
             ,
             
             and
             apter
             to
             kill
             hunger
             then
             reuiue
             new
             appetites
             ,
             let
             it
             proceed
             more
             from
             the
             prouision
             of
             her
             owne
             yarde
             ,
             then
             the
             furniture
             of
             the
             markets
             ;
             and
             let
             it
             be
             rather
             esteemed
             for
             the
             familiar
             acquaintance
             she
             hath
             with
             it
             ,
             then
             for
             the
             strangenesse
             and
             raritie
             it
             bringeth
             from
             other
             Countries
             .
          
           
             
             To
             conclude
             ,
             our
             English
             Hus-wife
             must
             bee
             of
             chast
             thought
             ,
             stout
             courage
             ,
             patient
             ,
             vntyred
             ,
             watchfull
             ,
             diligent
             ,
             witty
             ,
             pleasant
             ,
             constant
             in
             friendship
             ,
             full
             of
             good
             neghbour-hood
             ,
             wise
             in
             discourse
             ,
             but
             not
             frequent
             therein
             ,
             sharpe
             and
             quicke
             of
             speech
             ,
             but
             not
             bitter
             or
             talkatiue
             ,
             secret
             in
             her
             affaires
             ,
             comfortable
             in
             her
             counsels
             ,
             and
             generally
             skilfull
             in
             the
             worthy
             knowledges
             which
             doe
             belong
             to
             her
             vocation
             ,
             of
             all
             ,
             or
             most
             part
             whereof
             I
             now
             intend
             to
             speake
             more
             largely
             .
          
           
             
             To
             begin
             then
             with
             one
             of
             the
             most
             principall
             vertues
             which
             doth
             belong
             to
             our
             English
             hous-wife
             ;
             you
             shall
             vnderstand
             ,
             that
             sith
             the
             preseruation
             and
             care
             of
             the
             family
             touching
             their
             health
             and
             soundnesse
             of
             body
             ,
             consisteth
             most
             in
             the
             diligence
             :
             it
             is
             meet
             that
             shee
             haue
             a
             phisicall
             kinde
             of
             knowledge
             ,
             how
             to
             administer
             many
             wholsome
             receits
             or
             medicines
             for
             the
             good
             of
             their
             healthes
             ,
             as
             well
             to
             preuent
             the
             first
             occasion
             of
             sicknesse
             ,
             as
             to
             take
             away
             the
             effects
             and
             euill
             of
             the
             same
             when
             it
             hath
             made
             seazure
             on
             the
             body
             .
             Indeede
             we
             must
             confesse
             that
             the
             depth
             and
             secrets
             of
             this
             most
             excellent
             art
             of
             phisicke
             ,
             is
             farre
             beyond
             the
             capacity
             of
             the
             most
             skilfull
             woman
             ,
             as
             lodging
             onely
             in
             the
             brest
             of
             the
             larned
             Professors
             ,
             yet
             that
             our
             hous-wife
             may
             from
             them
             receiue
             some
             ordinary
             rules
             ,
             and
             medicines
             
             which
             may
             auaile
             for
             the
             benefit
             of
             her
             family
             ,
             is
             (
             in
             ●ur
             common
             experience
             )
             no
             derogation
             at
             all
             to
             that
             wor●hy
             Science
             :
             Neither
             do
             I
             intend
             heere
             to
             lead
             her
             minde
             with
             all
             the
             Symptomes
             ,
             accidents
             ,
             and
             effects
             which
             goe
             ●efore
             or
             after
             euery
             sicknesse
             ,
             as
             though
             I
             would
             haue
             her
             〈◊〉
             assume
             the
             name
             of
             a
             Practitioner
             ,
             but
             onely
             relate
             vnto
             ●er
             some
             approued
             medicines
             ,
             and
             old
             doctrines
             which
             ●aue
             been
             gathered
             together
             ,
             and
             deliuered
             by
             common
             ●xperien●e
             ,
             for
             the
             curing
             of
             those
             ordinary
             sicknesses
             ●hich
             daily
             perturbe
             the
             health
             of
             Men
             and
             Women
             .
          
           
             First
             then
             to
             speake
             of
             Feuers
             or
             Agues
             ,
             
             the
             Hus-wife
             ●hall
             know
             those
             kinds
             thereof
             ,
             which
             are
             most
             familiar
             &
             ●rdinary
             ,
             as
             the
             quotidian
             or
             dayly
             ague
             ,
             the
             Tertian
             or
             euery
             other
             day
             ague
             ,
             the
             quartan
             or
             euery
             third
             dayes
             a●●e
             ,
             the
             Pestilent●
             which
             keepeth
             no
             order
             in
             his
             fits
             ,
             but
             〈◊〉
             more
             dangerous
             and
             mortall
             :
             And
             lastly
             the
             accidentall
             ●●uer
             which
             proceedeth
             from
             the
             receit
             of
             some
             wound
             〈◊〉
             other
             ,
             painefull
             perturbation
             of
             the
             spirits
             .
             There
             bee
             ●●ndry
             other
             feuers
             which
             comming
             from
             consumptions
             ,
             a●d
             other
             long
             continued
             sicknesses
             ,
             doe
             altogether
             sur●●sse
             our
             Hus-wiues
             capacity
             .
          
           
             First
             then
             for
             the
             quotidian
             feuer
             ,
             
             (
             whose
             fits
             alwaies
             last
             ●●o●e
             twelue
             howers
             )
             you
             shall
             take
             a
             new
             laid
             egge
             ,
             and
             ●pening
             the
             crowne
             you
             shall
             put
             out
             the
             white
             ,
             then
             fill
             ●o
             the
             shell
             with
             very
             good
             Aquauitae
             ,
             and
             stirre
             it
             and
             the
             yoke
             very
             well
             together
             ,
             &
             then
             as
             soone
             as
             you
             feele
             your
             ●old
             fit
             begin
             to
             come
             vpon
             you
             ,
             suppe
             vp
             the
             egge
             ,
             and
             ●ither
             labour
             till
             you
             sweate
             ,
             or
             else
             laying
             great
             store
             of
             ●oathes
             vpon
             you
             ,
             put
             your selfe
             in
             a
             sweat
             in
             your
             bed
             ;
             ●nd
             thus
             doe
             whilst
             your
             fits
             continue
             ,
             and
             for
             your
             drinke
             ●●t
             it
             be
             onely
             coole
             posset
             ale
             .
          
           
             For
             a
             single
             Tertian
             feuer
             ,
             
             or
             each
             other
             dayes
             ague
             ;
             take
             〈◊〉
             quart
             of
             posset
             ale
             ,
             the
             curde
             being
             well
             drained
             from
             the
             
             same
             ,
             and
             put
             thereinto
             a
             good
             handfull
             of
             Dandilion
             ,
             and
             then
             setting
             it
             vpon
             the
             fire
             ,
             boyle
             it
             till
             a
             fourth
             part
             bee
             consumed
             ,
             then
             as
             soone
             as
             your
             cold
             fit
             beginneth
             ,
             drinke
             a
             good
             draught
             thereof
             ,
             &
             then
             either
             labour
             till
             you
             sweat
             ,
             or
             else
             force
             your selfe
             to
             sweate
             in
             your
             bed
             ,
             but
             labour
             is
             much
             the
             better
             ,
             prouided
             that
             you
             take
             not
             cold
             after
             it
             ,
             and
             thus
             doe
             whilst
             your
             fits
             continue
             ,
             and
             in
             all
             your
             sicknesse
             let
             your
             drinke
             bee
             posset
             ale
             thus
             boyled
             with
             the
             same
             herbe
             .
          
           
             
             For
             the
             accidentall
             Feuer
             which
             commeth
             by
             meanes
             of
             some
             dangerous
             wound
             receiued
             ,
             although
             for
             the
             most
             part
             it
             is
             an
             ill
             signe
             ,
             if
             it
             be
             strong
             and
             continuing
             ,
             yet
             many
             times
             it
             abateth
             ,
             &
             the
             party
             recouereth
             when
             the
             wound
             is
             wel
             tended
             and
             comforted
             with
             such
             souereigne
             balmes
             &
             hot
             oyles
             as
             are
             most
             fit
             to
             bee
             applyed
             to
             the
             member
             so
             grieued
             or
             iniured
             :
             therefore
             in
             this
             feuer
             you
             must
             respect
             the
             wound
             from
             whēce
             the
             accident
             doth
             proceed
             ,
             and
             it
             recouereth
             ,
             so
             you
             shall
             see
             the
             feuer
             wast
             and
             diminish
             .
          
           
             
             For
             the
             Hettique
             feuer
             ,
             which
             is
             also
             a
             very
             dangerous
             sicknesse
             ,
             you
             shall
             take
             the
             oyle
             of
             Violets
             ,
             &
             mixe
             it
             with
             a
             good
             quantity
             of
             the
             pouder
             of
             white
             
               Poppy
               seed
            
             finely
             searst
             ,
             and
             therewith
             annoynt
             the
             small
             &
             raines
             of
             the
             parties
             backe
             ,
             euening
             and
             morning
             ,
             and
             it
             will
             not
             onely
             giue
             ease
             to
             the
             feuer
             ,
             but
             also
             purge
             and
             cleanse
             away
             the
             dry
             scalings
             which
             is
             ingendred
             either
             by
             this
             or
             any
             other
             feuer
             whatsoeuer
             .
          
           
             
             For
             any
             Feuer
             whasoeuer
             ,
             whose
             fit
             beginneth
             with
             a
             cold
             .
             Take
             a
             spoonefull
             and
             a
             halfe
             of
             Dragon
             water
             ,
             a
             spoonefull
             of
             Rosewater
             ,
             a
             spoonefull
             of
             running
             water
             ,
             a
             spoonefull
             of
             Aquavite
             ,
             and
             a
             spoonefull
             of
             Vinegar
             ,
             halfe
             a
             spoonefull
             of
             Methridate
             or
             lesse
             ,
             and
             beate
             all
             these
             well
             together
             ,
             &
             let
             the
             partie
             drinke
             it
             before
             his
             fit
             beginne
             .
          
           
           
             It
             is
             to
             bee
             vnderstood
             that
             al
             feuers
             of
             what
             kind
             soeuer
             they
             bee
             ,
             
             and
             these
             infectious
             diseases
             ,
             as
             the
             Pestilence
             ,
             plague
             and
             such
             like
             ,
             are
             thought
             the
             inflamation
             of
             the
             blood
             ,
             insiuely
             much
             subiect
             to
             drought
             ;
             so
             that
             ,
             should
             the
             party
             drinke
             as
             much
             as
             he
             desired
             ,
             neither
             could
             his
             body
             containe
             it
             ,
             nor
             could
             the
             great
             abundance
             of
             drinke
             do
             other
             then
             weaken
             his
             stomacke
             ,
             and
             bring
             his
             body
             to
             a
             certaine
             destruction
             :
             Wherefore
             ,
             when
             any
             man
             is
             so
             ouer
             pressed
             with
             desire
             of
             drinke
             ,
             you
             shall
             giue
             him
             at
             conuenient
             times
             ,
             either
             posset
             ale
             made
             with
             cold
             hearbs
             ;
             as
             sorrell
             purslen
             ,
             violet
             leaues
             ,
             lettice
             ,
             spinage
             ,
             and
             such
             like
             ,
             or
             else
             a
             Iulip
             made
             as
             before
             said
             in
             the
             pestilent
             feuer
             ,
             or
             some
             almond
             milke
             :
             and
             betwixt
             those
             times
             ,
             because
             the
             ●se
             of
             these
             drinkes
             will
             grow
             wearisome
             and
             lothsome
             to
             ●he
             patient
             ,
             you
             shal
             suffer
             him
             to
             gargil
             in
             his
             mouth
             good
             wholesome
             beare
             or
             ale
             ,
             which
             the
             patient
             best
             liketh
             ,
             and
             hauing
             gargled
             it
             in
             his
             mouth
             ,
             to
             spit
             it
             out
             againe
             ,
             &
             then
             to
             take
             more
             ,
             and
             thus
             to
             doe
             as
             oft
             as
             he
             pleaseth
             ;
             till
             his
             mouth
             be
             cooled
             :
             prouided
             that
             by
             no
             meanes
             he
             suffer
             any
             of
             the
             drinke
             to
             goe
             downe
             ,
             and
             this
             will
             much
             better
             asswage
             the
             heate
             of
             his
             thirst
             then
             if
             he
             drinke
             ;
             and
             when
             appetite
             desireth
             drinke
             to
             goe
             downe
             ,
             then
             let
             him
             take
             either
             his
             Iulip
             ,
             or
             his
             almond
             milke
             .
          
           
             To
             make
             a
             pultis
             to
             cure
             any
             sore
             ,
             
             take
             elder
             leaues
             and
             seeth
             them
             in
             milke
             ,
             till
             they
             bee
             soft
             ,
             then
             take
             them
             vp
             and
             straine
             them
             ;
             and
             then
             boyle
             it
             againe
             til
             it
             be
             thicke
             ,
             &
             so
             vse
             it
             to
             the
             sore
             as
             occasion
             shall
             serue
             .
          
           
             For
             the
             Quartain
             Feuer
             or
             third
             day
             ague
             ,
             
             which
             is
             of
             all
             feuers
             the
             lougest
             lasting
             ,
             &
             many
             times
             dangerous
             ,
             because
             many
             times
             consumptions
             ,
             blacke
             iaundys
             ,
             and
             such
             like
             mortall
             sicknesses
             follow
             it
             :
             you
             shall
             take
             Methridate
             and
             spread
             it
             vpon
             a
             lymon
             slice
             ,
             cut
             of
             a
             reasonable
             thicknes
             ,
             a●d
             so
             as
             the
             lymon
             bee
             couered
             with
             the
             Methridate
             ;
             
             then
             bind
             it
             to
             the
             pulse
             of
             the
             sicke
             mans
             wrist
             of
             his
             arme
             about
             an
             houre
             before
             his
             fit
             doth
             beginne
             ,
             &
             then
             let
             him
             goe
             to
             his
             bed
             made
             warme
             ,
             and
             with
             hot
             cloathes
             laid
             to
             the
             soales
             of
             his
             feete
             ,
             and
             store
             of
             clothes
             laid
             vpon
             him
             ,
             let
             him
             trie
             if
             he
             can
             force
             himselfe
             to
             sweat
             which
             if
             he
             do
             ,
             then
             halfe
             an
             houre
             after
             he
             hath
             sweate
             ,
             hee
             shall
             take
             hot
             posset
             ale
             brewed
             with
             a
             little
             Methridate
             ,
             and
             drinke
             a
             good
             draught
             thereof
             ,
             and
             rest
             till
             his
             fit
             bee
             passed
             ouer
             :
             but
             if
             he
             be
             hard
             to
             sweate
             ,
             then
             with
             the
             said
             posset
             ale
             also
             you
             shall
             mix
             a
             few
             bruised
             any-seeds
             ,
             
             and
             that
             will
             bring
             sweate
             vpon
             him
             :
             and
             thus
             you
             shall
             doe
             euery
             fit
             till
             they
             begin
             to
             cease
             ,
             or
             that
             sweate
             come
             naturally
             of
             it
             owne
             accord
             ,
             which
             is
             a
             true
             signe
             that
             the
             sicknesse
             decreaseth
             .
          
           
             
             For
             the
             pestilent
             Feuer
             ,
             which
             is
             a
             continuall
             sicknesse
             full
             of
             infection
             ,
             and
             mortality
             ,
             you
             shall
             cause
             the
             party
             first
             to
             bee
             let
             blood
             ,
             if
             his
             strength
             will
             beare
             it
             :
             then
             you
             shall
             giue
             him
             coole
             Iulyps
             made
             of
             endife
             or
             succorie
             water
             ,
             the
             sirrop
             of
             Violets
             ,
             conserue
             of
             Barberries
             ,
             and
             the
             iuice
             of
             Lymons
             ,
             well
             mixed
             &
             simboliz'd
             together
             :
             Also
             you
             shall
             giue
             him
             to
             drink
             Almond
             milke
             made
             with
             the
             dewition
             coole
             hearbs
             ,
             as
             violet
             leaues
             ,
             strawberrie
             leaues
             ;
             french
             mallowes
             ,
             pursline
             ,
             and
             such
             like
             ;
             and
             if
             the
             parties
             mouth
             shall
             through
             the
             heate
             of
             his
             stomacke
             ,
             or
             liuer
             inflame
             or
             grow
             sore
             ,
             you
             shall
             wash
             it
             with
             the
             syrop
             of
             mulberries
             ;
             and
             that
             will
             not
             onely
             heale
             it
             ,
             but
             also
             strengthen
             his
             stomacke
             .
             If
             (
             as
             it
             is
             most
             common
             in
             this
             sicknesse
             )
             the
             party
             shall
             grow
             costiue
             ,
             you
             shall
             giue
             him
             a
             suppositary
             made
             of
             honie
             ,
             boild
             to
             the
             height
             of
             hardnesse
             ,
             which
             you
             shall
             know
             by
             cooling
             a
             drop
             thereof
             ,
             and
             so
             if
             you
             find
             it
             hard
             ,
             you
             shall
             then
             know
             that
             the
             hony
             is
             boiled
             sufficiently
             ;
             then
             put
             salt
             to
             it
             ,
             and
             so
             pouder
             it
             in
             water
             ,
             and
             worke
             it
             into
             a
             roule
             in
             the
             manner
             of
             a
             suppositary
             ,
             &
             so
             administer
             it
             ,
             and
             it
             most
             assuredly
             bringeth
             
             no
             hurt
             ,
             but
             ease
             to
             the
             party
             ,
             of
             what
             age
             or
             strength
             soeuer
             he
             be
             :
             during
             his
             sicknesse
             ,
             you
             shall
             keepe
             him
             from
             all
             manner
             of
             strong
             drinkes
             ,
             or
             hot
             spices
             ,
             and
             then
             there
             is
             no
             doubt
             of
             his
             recouery
             .
          
           
             To
             preser●e
             your
             body
             from
             the
             infection
             of
             the
             plague
             ,
             
             you
             shall
             take
             a
             quart
             of
             old
             ale
             ,
             and
             after
             it
             hath
             risen
             vpon
             ●he
             fire
             and
             hath
             been
             scummed
             ,
             you
             shall
             put
             there
             into
             of
             
               Aristolochia
               longa
            
             ,
             of
             Angelica
             and
             of
             Cellandine
             of
             each
             halfe
             ●n
             handfull
             ,
             and
             boyle
             them
             well
             therein
             ;
             then
             straine
             the
             drinke
             through
             a
             cleane
             cloath
             ,
             and
             dissolue
             therein
             a
             dram
             of
             the
             best
             Methridate
             ,
             as
             much
             Iuory
             finely
             powdred
             and
             ●earst
             ,
             and
             sixe
             spoonefull
             of
             Dragon
             water
             ,
             then
             put
             it
             vp
             in
             a
             close
             glasse
             ;
             and
             euery
             morning
             fasting
             take
             fiue
             spoonefull
             ●hereof
             ,
             and
             after
             bite
             and
             chaw
             in
             your
             mouth
             the
             dryed
             ●oot
             of
             Angelica
             ,
             or
             smell
             on
             a
             nose-gay
             to
             the
             ●a●●eld
             end
             of
             ●
             ship
             rope
             ,
             and
             they
             will
             surely
             preserue
             you
             from
             infection
             .
          
           
             But
             if
             you
             be
             infected
             with
             the
             plague
             ,
             
             and
             feele
             the
             as●ured
             signes
             thereof
             ,
             as
             paine
             in
             the
             head
             ,
             drought
             ,
             burning
             ,
             weakenesse
             of
             stomack
             and
             such
             like
             :
             Then
             you
             shall
             take
             ●
             dramme
             of
             the
             best
             Methridate
             ,
             and
             dissolue
             it
             in
             three
             or
             foure
             spoonefull
             of
             Dragon
             water
             ,
             and
             immediately
             drinke
             ●t
             off
             ;
             and
             then
             with
             hot
             cloathes
             or
             brickes
             made
             extreame
             hot
             ,
             and
             laid
             to
             the
             foales
             of
             your
             feet
             ,
             after
             you
             haue
             been
             wrapt
             in
             woollen
             cloathes
             ,
             cōpell
             the
             sicke
             person
             to
             sweat
             ,
             which
             if
             he
             do
             ,
             keepe
             him
             moderately
             therein
             till
             the
             sore
             begin
             to
             rise
             ;
             then
             to
             the
             same
             apply
             a
             little
             Pigeon
             cut
             in
             two
             parts
             ,
             or
             else
             a
             plaister
             made
             of
             the
             yolke
             of
             an
             egge
             ,
             hony
             ,
             herbe
             of
             grace
             chopt
             exceeding
             small
             ,
             and
             wheate
             flower
             ,
             which
             in
             very
             short
             space
             will
             not
             onely
             ripen
             ,
             but
             also
             breake
             the
             same
             without
             any
             other
             incision
             ;
             then
             after
             it
             hath
             runne
             a
             day
             or
             two
             ,
             you
             shall
             apply
             a
             plaister
             of
             Melilot
             vnto
             it
             vntill
             it
             be
             whole
             .
             
          
           
             Take
             
               Fetherfew
               ,
               Maleselon
               ,
               Scabyous
            
             ,
             and
             Mugwort
             ,
             of
             each
             
             alike
             ,
             bruise
             them
             and
             mixe
             them
             with
             old
             ale
             ,
             and
             let
             the
             sicke
             drinke
             thereof
             sixe
             spoonefull
             at
             once
             ,
             and
             it
             will
             expell
             the
             corruption
             .
          
           
             
             Take
             
               Yarlow
               ,
               Tansey
               ,
               Fetherfue
            
             ,
             of
             each
             a
             handfull
             ,
             and
             bruise
             them
             well
             together
             ,
             then
             let
             the
             sicke
             party
             make
             water
             into
             the
             hearbs
             ,
             then
             straine
             them
             ,
             and
             giue
             it
             the
             sicke
             to
             drinke
             .
          
           
             
             Take
             of
             Sage
             ,
             of
             
               Rue
               ,
               Bryer
               leaues
            
             ,
             of
             
               Elder
               leaues
            
             ,
             of
             each
             an
             handfull
             ,
             stampe
             them
             &
             straine
             them
             with
             a
             quart
             of
             white
             wine
             ,
             and
             put
             thereto
             a
             little
             Ginger
             ,
             and
             a
             good
             spoonefull
             of
             the
             best
             Treakle
             ,
             &
             drinke
             thereof
             morning
             and
             euening
             .
          
           
             
             Take
             
               Smalledge
               ,
               Mallowes
               ,
               Wormewood
            
             ,
             and
             Rue
             ,
             stampe
             them
             well
             together
             ,
             and
             fry
             them
             in
             
               Oyle
               Olyue
            
             till
             they
             bee
             thicke
             ,
             plaisterwise
             them
             ,
             apply
             it
             to
             the
             place
             where
             you
             would
             haue
             it
             rise
             ,
             and
             let
             it
             lie
             till
             it
             breake
             ,
             then
             to
             heale
             it
             vpp
             ,
             take
             the
             iuyce
             of
             
               Smallage
               ,
               Wheate
               flower
            
             ,
             and
             Milke
             ,
             and
             boyle
             them
             to
             a
             pultis
             ,
             and
             apply
             it
             morning
             and
             euening
             till
             it
             be
             whole
             .
          
           
             
             Take
             of
             
               Burrage
               ,
               Langdebease
            
             ,
             and
             Callamynt
             ,
             of
             each
             a
             good
             handfull
             ,
             of
             
               Harts
               tonge
               ,
               Red
               mynt
               ,
               Violetts
               ,
            
             and
             Marygolds
             ,
             of
             each
             halfe
             a
             handfull
             ,
             boyle
             them
             in
             white
             wine
             ,
             or
             faire
             running
             water
             ,
             then
             add
             a
             penyworth
             of
             the
             best
             Saffrone
             ,
             and
             as
             much
             Sugar
             ,
             &
             boyle
             them
             ouer
             againe
             well
             ,
             then
             straine
             it
             into
             an
             earthen
             pott
             ,
             and
             drinke
             thereof
             morning
             and
             euening
             ,
             to
             the
             quantitie
             of
             seauen
             spoonefuls
             .
          
           
             
             Take
             Lyntseed
             ,
             and
             Lettune
             ,
             and
             bruise
             it
             well
             ,
             then
             apply
             it
             to
             the
             stomacke
             ,
             and
             remoue
             it
             once
             in
             foure
             howers
             .
          
           
             
             For
             the
             Head-ach
             ,
             you
             shall
             take
             of
             Rosewater
             ,
             of
             the
             iuice
             of
             Cammomil
             ,
             of
             
               worme
               milke
            
             ,
             of
             strong
             
               wine
               vinegar
            
             ,
             of
             each
             two
             spoonefull
             ,
             mixe
             them
             together
             well
             vpon
             a
             chafing-dish
             of
             coales
             :
             then
             take
             a
             peece
             of
             drie
             rose
             cake
             and
             steepe
             it
             therein
             ,
             and
             as
             soone
             as
             it
             hath
             drunke
             vp
             the
             liquor
             and
             is
             throughly
             hot
             ,
             take
             a
             couple
             of
             sound
             Nutmegs
             grated
             to
             
             powder
             ,
             and
             strew
             them
             vpon
             the
             rose
             cake
             ;
             then
             breaking
             it
             into
             two
             parts
             ,
             binde
             it
             on
             each
             side
             vpon
             the
             temples
             of
             the
             head
             ,
             so
             let
             the
             party
             lye
             downe
             to
             rest
             ,
             and
             the
             paine
             will
             in
             a
             short
             space
             be
             taken
             from
             him
             .
          
           
             For
             Frenzie
             or
             inflamation
             of
             the
             calles
             of
             the
             braine
             ,
             
             you
             ●hall
             cause
             the
             iuice
             of
             Beets
             to
             be
             with
             a
             surridge
             squirted
             vp
             ●nto
             the
             patients
             nostrils
             ,
             which
             will
             purge
             and
             cleanse
             his
             head
             exceedingly
             ;
             and
             then
             giue
             him
             to
             drinke
             posset
             ale
             ,
             in
             which
             Violet
             leaue
             and
             Lettice
             hath
             been
             boyled
             ,
             &
             it
             will
             ●uddainly
             bring
             him
             to
             a
             very
             temperate
             mildnesse
             ,
             and
             make
             the
             passion
             of
             Frenzie
             forsake
             him
             .
          
           
             For
             the
             Lethargie
             or
             extreame
             drowsinesse
             ,
             
             you
             shall
             by
             all
             violent
             meanes
             either
             by
             noyse
             or
             other
             disturbances
             ,
             force
             ●erforce
             keepe
             the
             party
             from
             sleeping
             ;
             and
             whensoeuer
             he
             ●alleth
             for
             drinke
             ,
             you
             shall
             giue
             him
             white
             wine
             and
             Isop
             water
             of
             each
             a
             little
             quantitie
             mixt
             together
             ,
             and
             not
             suffer
             him
             to
             sleepe
             aboue
             foure
             houres
             in
             foure
             and
             twenty
             ,
             till
             he
             come
             to
             his
             owne
             former
             wakefulnesse
             ,
             which
             as
             soone
             as
             hee
             hath
             recouered
             ,
             you
             shall
             then
             forthwith
             purge
             his
             head
             with
             the
             iuice
             of
             Beetes
             squirted
             vp
             into
             his
             nostrils
             as
             is
             before
             shewed
             .
          
           
             But
             if
             any
             of
             the
             family
             bee
             troubled
             with
             too
             much
             watchfulnesse
             ,
             
             so
             that
             they
             cannot
             by
             any
             meanes
             take
             rest
             ,
             ●hen
             to
             prouoke
             the
             party
             to
             sleepe
             ,
             you
             shall
             take
             of
             Saffron
             a
             dramme
             dried
             ,
             and
             beaten
             to
             pouder
             ,
             and
             as
             much
             
               Lettice
               seed
            
             also
             dryed
             ,
             and
             beaten
             to
             pouder
             ,
             and
             twice
             as
             much
             white
             
               Poppy
               seed
            
             beaten
             also
             to
             pouder
             ,
             and
             mixe
             these
             with
             womans
             milke
             til
             it
             be
             a
             thicke
             salue
             ,
             and
             then
             binde
             it
             to
             the
             temples
             of
             the
             head
             &
             it
             will
             soone
             cause
             the
             party
             to
             sleepe
             ;
             and
             let
             it
             lie
             on
             not
             aboue
             foure
             howers
             .
          
           
             For
             the
             swimming
             or
             dizzing
             in
             the
             head
             ,
             
             you
             shall
             take
             of
             
               Agnus
               castu●
            
             ,
             of
             
               Broome
               wort
            
             ,
             and
             of
             Camomile
             dried
             ,
             of
             each
             two
             drammes
             mixt
             with
             the
             iuice
             of
             Iuie
             ,
             oyle
             of
             Roses
             ,
             and
             
             white
             wine
             ,
             of
             each
             like
             quantitie
             ,
             till
             it
             come
             to
             a
             thicke
             salue
             :
             and
             then
             binde
             it
             to
             the
             temples
             of
             the
             head
             ,
             and
             it
             will
             in
             short
             space
             take
             away
             the
             griefe
             .
          
           
             
             For
             the
             Apoplexie
             or
             palsie
             ,
             the
             strong
             sent
             or
             smell
             of
             a
             Foxe
             is
             exceeding
             soueraigne
             ,
             or
             to
             drinke
             euery
             morning
             halfe
             a
             pint
             of
             the
             dewition
             of
             lauendar
             ,
             and
             to
             rub
             the
             head
             euery
             morning
             &
             euening
             exceding
             hard
             with
             a
             very
             cleane
             course
             cloath
             ,
             whereby
             the
             humours
             may
             be
             dissolued
             and
             disperst
             into
             the
             outward
             parts
             of
             the
             body
             :
             by
             all
             meanes
             for
             this
             infirmity
             keepe
             your
             feete
             safe
             from
             cold
             or
             wet
             ,
             and
             also
             the
             nape
             of
             your
             necke
             ,
             for
             from
             those
             parts
             it
             first
             getteth
             the
             strength
             of
             euill
             and
             vnauoydable
             paines
             .
          
           
             
             For
             a
             cough
             or
             cold
             but
             lately
             taken
             ,
             you
             shal
             take
             a
             spoonfull
             of
             Sugar
             finely
             beaten
             and
             scarst
             ,
             and
             drop
             into
             it
             of
             the
             best
             Aquauitae
             ,
             vntill
             all
             the
             sugar
             be
             wette
             through
             ,
             and
             can
             receiue
             no
             more
             moysture
             :
             Then
             being
             ready
             to
             lye
             down
             to
             rest
             ,
             take
             &
             swallow
             the
             spoonefull
             of
             sugar
             downe
             ;
             and
             so
             couer
             you
             warme
             in
             your
             bed
             ,
             &
             it
             will
             soone
             breake
             and
             dissolue
             the
             cold
             .
          
           
             
             But
             if
             the
             cough
             bee
             more
             old
             and
             inueterate
             ,
             and
             more
             inwardly
             fixt
             to
             the
             lungs
             ,
             take
             of
             the
             pouder
             of
             Bettonie
             ,
             of
             the
             pouder
             of
             
               Carraway
               seeds
            
             ,
             of
             the
             pouder
             of
             Sheruit
             dryed
             ,
             of
             the
             pouder
             of
             
               Hou●ds
               tongue
            
             ,
             and
             of
             Pepper
             ,
             finely
             beaten
             ,
             of
             each
             two
             drames
             ,
             &
             mingling
             thē
             well
             with
             clarified
             hony
             ,
             make
             an
             electuary
             therof
             &
             drink
             it
             morning
             &
             euening
             for
             nine
             dayes
             together
             :
             Then
             take
             of
             
               Sugar
               candie
            
             coursly
             beaten
             ,
             an
             ounce
             of
             Licoras
             finely
             pared
             and
             trimmed
             ,
             and
             cut
             into
             very
             little
             small
             slices
             ,
             as
             much
             of
             Aniseeds
             and
             
               Coriander
               seeds
            
             halfe
             an
             ounce
             ;
             mixe
             all
             these
             together
             ,
             and
             keepe
             them
             in
             a
             paper
             in
             your
             pocket
             ,
             and
             euer
             in
             the
             day
             time
             when
             the
             cough
             offendeth
             you
             ,
             take
             some
             of
             this
             dredge
             ,
             as
             much
             as
             you
             can
             hold
             betweene
             your
             thumbe
             &
             fiingers
             and
             eate
             it
             ,
             and
             it
             will
             giue
             ease
             to
             your
             griefe
             :
             And
             in
             the
             
             night
             whē
             the
             cough
             or
             rhume
             offendeth
             you
             ,
             take
             as
             much
             of
             the
             iuice
             of
             Licoras
             as
             two
             good
             barly
             cornes
             ,
             and
             let
             it
             melt
             in
             your
             mouth
             ,
             and
             it
             will
             giue
             you
             ease
             .
          
           
             Although
             the
             falling-sicknes
             bee
             seldome
             or
             neuer
             to
             bee
             cured
             ,
             
             yet
             if
             the
             party
             which
             is
             troubled
             with
             the
             same
             ,
             will
             ●ut
             morning
             and
             euening
             ,
             during
             the
             wane
             of
             the
             moone
             ,
             or
             when
             shee
             is
             in
             the
             signe
             Virgo
             ,
             eate
             the
             berries
             of
             the
             hearbe
             Asterion
             ,
             or
             beare
             the
             hearbs
             about
             him
             next
             to
             his
             bare
             skinne
             ,
             it
             is
             likely
             hee
             shall
             find
             much
             ease
             and
             fall
             very
             ●eldome
             ,
             though
             this
             medicine
             be
             somewhat
             doubtfull
             .
          
           
             For
             the
             falling
             euill
             take
             ,
             
             if
             it
             bee
             a
             man
             ,
             a
             femall
             Mole
             ,
             if
             a
             woman
             a
             male
             Mole
             ,
             and
             take
             them
             in
             March
             ,
             or
             else
             Aprill
             ,
             when
             they
             goe
             to
             the
             bucke
             :
             Then
             drie
             it
             in
             an
             ouen
             ,
             and
             make
             pouder
             of
             it
             whole
             as
             you
             take
             it
             out
             of
             the
             earth
             :
             then
             giue
             the
             sicke
             person
             of
             this
             pouder
             to
             drinke
             euening
             and
             morning
             for
             nine
             or
             ten
             dayes
             together
             .
          
           
             To
             take
             away
             deafenes
             ,
             
             take
             a
             gray
             Eele
             with
             a
             white
             bel●y
             and
             put
             her
             into
             a
             sweete
             earthen
             pot
             quicke
             ,
             and
             stop
             the
             pot
             very
             close
             with
             an
             earthen
             couer
             ,
             or
             some
             such
             hard
             substance
             :
             Then
             dig
             a
             deepe
             hole
             in
             a
             horse
             dung
             hill
             ,
             and
             ●et
             it
             therein
             ,
             and
             couer
             it
             with
             the
             dunge
             ,
             and
             so
             let
             it
             remaine
             a
             fortnight
             ,
             and
             then
             take
             it
             out
             and
             cleare
             out
             the
             oile
             which
             will
             come
             of
             it
             ,
             and
             drop
             it
             into
             the
             imperfect
             eare
             ,
             or
             both
             if
             both
             be
             imperfect
             .
          
           
             To
             stay
             the
             flux
             of
             the
             Ruhme
             ,
             
             take
             Sage
             and
             drie
             it
             before
             the
             fire
             ,
             and
             rub
             it
             to
             pouder
             :
             Then
             take
             bay
             salt
             and
             drie
             it
             and
             beate
             it
             to
             pouder
             ;
             and
             take
             a
             Nutmeg
             and
             grate
             it
             ,
             and
             mixe
             them
             all
             together
             ,
             and
             put
             them
             in
             a
             long
             linnen
             bag
             ,
             then
             heate
             it
             vpon
             a
             tile
             stone
             ,
             and
             lay
             it
             to
             the
             nape
             of
             the
             necke
             .
          
           
             For
             a
             stinking
             breath
             ,
             
             take
             oake
             buds
             when
             they
             are
             new
             budded
             out
             ,
             and
             distill
             them
             ;
             then
             let
             the
             party
             grieued
             nine
             mornings
             and
             nine
             euenings
             drinke
             of
             it
             ,
             then
             forbeare
             a
             
             while
             ,
             and
             after
             take
             it
             againe
             .
          
           
             
             To
             make
             a
             vomit
             for
             a
             strong
             stinking
             breath
             ,
             you
             must
             take
             of
             Antimonium
             the
             waight
             of
             three
             barly
             cornes
             ,
             and
             beate
             it
             very
             small
             ,
             and
             mixe
             it
             with
             conserue
             of
             Roses
             and
             giue
             the
             Patient
             to
             eate
             in
             the
             morning
             ;
             then
             let
             him
             take
             nine
             dayes
             together
             the
             iuice
             of
             Mints
             and
             Sage
             ,
             then
             giue
             him
             a
             gentle
             purgation
             ,
             and
             let
             him
             vse
             the
             iuice
             of
             Mint
             &
             Sage
             longer
             .
             This
             medicine
             must
             be
             giuen
             in
             the
             spring
             of
             the
             yeare
             ,
             but
             if
             the
             infirmity
             come
             for
             want
             of
             digestion
             in
             the
             stomacke
             ,
             then
             take
             Mints
             ,
             course
             Marierom
             ,
             &
             Wormewood
             ,
             and
             choppe
             them
             small
             and
             boyle
             them
             in
             Malmesie
             till
             it
             bee
             thicke
             ,
             and
             make
             a
             plaister
             of
             it
             ,
             and
             lay
             it
             to
             the
             stomacke
             .
          
           
             
             For
             the
             Tooth-ach
             ,
             take
             a
             handfull
             of
             
               dasie
               roots
            
             ,
             and
             wash
             them
             very
             cleane
             and
             drye
             them
             with
             a
             cloath
             ,
             &
             then
             stamp
             them
             :
             and
             when
             you
             haue
             stamped
             them
             a
             good
             while
             ,
             take
             the
             quantitie
             of
             halfe
             a
             nutshell
             full
             of
             bay
             salt
             ,
             &
             strew
             it
             amongst
             the
             roos
             ,
             &
             then
             when
             they
             are
             very
             well
             beaten
             ,
             straigne
             them
             through
             a
             cleane
             eloth
             :
             then
             grate
             some
             
               Cattham
               Aromaticus
            
             ,
             and
             mixe
             it
             good
             and
             stiffe
             with
             the
             iuice
             of
             the
             roots
             ,
             and
             when
             you
             haue
             done
             so
             ,
             put
             it
             into
             a
             quill
             &
             snuffe
             it
             vp
             into
             your
             nose
             ,
             and
             you
             shall
             find
             ease
             .
          
           
             
             Another
             for
             the
             Tooth-ach
             ,
             take
             small
             
               Sage
               ,
               Rue
               ,
               Smallage
               ,
               Fether-fewe
               ,
               Wormewood
               ,
            
             and
             Mints
             ,
             of
             each
             of
             them
             halfe
             a
             handfull
             ,
             then
             stampe
             them
             well
             all
             together
             putting
             thereto
             fower
             drammes
             of
             Vinegar
             ,
             &
             one
             dramme
             of
             Bay-salt
             ,
             with
             a
             pennyworth
             of
             good
             Aquavitae
             :
             stirre
             them
             well
             together
             ,
             then
             put
             it
             betweene
             two
             linnen
             clouts
             of
             the
             bignesse
             of
             your
             cheeke
             ,
             temples
             ,
             &
             iawe
             ,
             &
             quilt
             it
             ni
             māner
             of
             a
             course
             imbroderie
             ;
             then
             set
             it
             vpon
             a
             chafing-dish
             of
             coales
             ,
             and
             as
             hot
             as
             you
             may
             abide
             it
             ,
             lay
             it
             ouer
             that
             side
             where
             the
             paine
             is
             ,
             and
             lay
             you
             downe
             vpon
             that
             side
             ,
             and
             as
             it
             cooles
             warme
             it
             againe
             ,
             or
             else
             haue
             another
             ready
             warme
             to
             lay
             on
             .
          
           
           
             To
             make
             a
             drinke
             to
             destroy
             any
             pearle
             or
             filme
             in
             the
             eye
             :
             
             ●ake
             a
             good
             handfull
             of
             
               Marigold
               plants
            
             ,
             &
             a
             handfull
             of
             Fennell
             ,
             as
             much
             of
             May-weed
             ,
             beate
             them
             together
             ,
             then
             straine
             ●hem
             with
             a
             pint
             of
             beere
             ,
             then
             put
             it
             into
             a
             pot
             and
             stop
             it
             ●lose
             that
             the
             strength
             may
             not
             goe
             out
             ;
             then
             let
             the
             offended
             party
             drinke
             thereof
             when
             he
             is
             in
             bed
             ,
             and
             lie
             of
             that
             side
             on
             which
             the
             pearle
             is
             ,
             and
             drinke
             of
             it
             likewise
             in
             the
             morning
             next
             his
             heart
             when
             he
             is
             risen
             .
          
           
             For
             paine
             in
             the
             eyes
             ,
             
             take
             Milke
             when
             it
             comes
             new
             from
             ●he
             Cowe
             ,
             and
             hauing
             fill'd
             it
             into
             a
             cleane
             vessell
             ,
             couer
             it
             with
             a
             pewter
             dish
             ,
             and
             the
             next
             morning
             take
             off
             the
             dish
             and
             you
             shall
             see
             a
             dew
             vpon
             the
             same
             ,
             and
             with
             that
             dew
             wash
             the
             pained
             eyes
             ,
             and
             it
             will
             ease
             them
             .
          
           
             For
             dimme
             eyes
             :
             
             take
             Wormewood
             ,
             beaten
             with
             the
             gall
             of
             ●
             Bull
             ,
             and
             then
             straine
             it
             and
             annoynt
             the
             eyes
             therewith
             ,
             ●nd
             it
             will
             cleare
             them
             exceedingly
             .
          
           
             For
             sore
             eyes
             ,
             
             or
             blood-shotten
             eyes
             :
             take
             the
             white
             of
             an
             ●gge
             beaten
             to
             oyle
             ,
             as
             much
             Rose-water
             ,
             and
             as
             much
             of
             the
             ●●ice
             of
             House-leeke
             ,
             mixe
             them
             well
             together
             ,
             then
             dippe
             ●at
             pleageants
             of
             flaxe
             therein
             ,
             &
             lay
             them
             vpō
             the
             sore
             eyes
             ,
             ●nd
             as
             they
             drye
             ,
             so
             renew
             them
             againe
             ,
             and
             wet
             them
             ,
             and
             ●hus
             doe
             till
             the
             eyes
             be
             well
             .
          
           
             For
             watery
             eyes
             ,
             
             take
             the
             iuice
             of
             
               Affodill
               ,
               Mirrhe
            
             ,
             and
             Saffron
             ,
             of
             each
             a
             little
             ,
             &
             mixe
             it
             with
             twice
             so
             much
             white
             wine
             ,
             then
             boyle
             it
             ouer
             the
             fire
             ,
             then
             straine
             it
             and
             wash
             the
             eyes
             therewith
             ,
             and
             it
             is
             a
             present
             helpe
             .
          
           
             For
             a
             Canker
             or
             any
             sore
             mouth
             :
             
             take
             Cheruile
             and
             beate
             it
             ●o
             a
             salue
             with
             old
             ale
             and
             
               Allum
               water
            
             ,
             &
             annoint
             the
             sore
             ●herewith
             ,
             and
             it
             will
             cure
             it
             .
          
           
             For
             any
             swelling
             in
             the
             mouth
             :
             
             Take
             the
             iuice
             of
             
               Wormewood
               ,
               Cammomill
            
             ,
             and
             Shirwitt
             ,
             and
             mixe
             them
             with
             hony
             ,
             ●nd
             bath
             the
             swelling
             therewith
             ,
             and
             it
             will
             cure
             it
             .
          
           
             For
             the
             Quinsie
             ,
             
             or
             Quinarie
             ,
             giue
             the
             party
             to
             drinke
             the
             
             hearbe
             Mouseare
             steept
             in
             ale
             or
             beere
             ,
             &
             looke
             where
             you
             see
             a
             Swine
             rubbe
             himselfe
             ,
             and
             there
             vpon
             the
             same
             place
             rubbe
             a
             slate
             stone
             ,
             and
             then
             with
             it
             slate
             all
             the
             swelling
             ,
             and
             it
             will
             cure
             it
             .
          
           
             
             If
             you
             would
             not
             be
             drunke
             ,
             take
             the
             pouder
             of
             Betany
             &
             Coleworts
             mixt
             together
             ;
             and
             eate
             it
             euery
             morning
             fasting
             as
             much
             as
             will
             lie
             vpon
             a
             sixpence
             ,
             and
             it
             will
             preserue
             a
             man
             from
             drunkennes
             .
          
           
             
             To
             quicken
             a
             mans
             wits
             ,
             spirit
             and
             memory
             ;
             let
             him
             take
             Langdebeefe
             ,
             which
             is
             gathered
             in
             Iune
             or
             Iuly
             ,
             and
             beating
             it
             in
             a
             cleane
             morter
             ;
             Let
             him
             drinke
             the
             iuyce
             thereof
             with
             warme
             water
             ,
             and
             he
             shall
             finde
             the
             benefit
             .
          
           
             
             If
             a
             man
             be
             troubled
             with
             the
             
               Kings
               euill
            
             ,
             let
             him
             take
             the
             red
             docke
             &
             seeth
             it
             in
             wine
             till
             it
             be
             very
             tender
             ,
             then
             straine
             it
             ,
             and
             so
             drinke
             a
             good
             draught
             thereof
             ,
             and
             he
             shall
             finde
             great
             ease
             from
             the
             same
             :
             especially
             if
             he
             doe
             continue
             the
             vse
             thereof
             .
          
           
             
             Take
             
               Frankinsence
               ,
               Doues
               dung
            
             ,
             and
             
               Wheate
               flower
            
             ,
             of
             each
             an
             ounce
             ,
             and
             mixe
             them
             well
             with
             the
             white
             of
             an
             egge
             ,
             then
             plasterwise
             apply
             it
             where
             the
             paine
             is
             .
          
           
             The
             oyle
             of
             Lyllyes
             if
             the
             head
             bee
             annoynted
             therewith
             ,
             is
             good
             for
             any
             payne
             therein
             .
          
           
             Take
             Rewe
             ,
             and
             steepe
             it
             in
             Vynegar
             a
             day
             and
             a
             night
             ,
             the
             Rewe
             being
             first
             well
             bruised
             ,
             
             then
             with
             the
             same
             annoynt
             the
             head
             twice
             or
             thrice
             a
             day
             .
          
           
             Take
             the
             white
             of
             an
             egge
             and
             beate
             it
             to
             oyle
             ,
             then
             put
             to
             it
             Rosewater
             ,
             and
             the
             pouder
             of
             Alablaster
             ,
             then
             take
             flaxe
             and
             dippe
             it
             therein
             and
             lay
             it
             to
             the
             temples
             ,
             and
             renewe
             it
             two
             or
             three
             times
             a
             day
             .
             
          
           
             Take
             Agrymonie
             and
             bruise
             it
             ,
             and
             plasterwise
             apply
             it
             to
             the
             wound
             ,
             
             and
             let
             the
             party
             drinke
             the
             iuyce
             of
             Bettanie
             ,
             and
             it
             will
             expell
             the
             bones
             ,
             and
             heale
             the
             wound
             .
          
           
             Take
             the
             leaues
             of
             Agrymonie
             ,
             &
             boyle
             thē
             in
             hony
             ,
             till
             it
             be
             
             ●hicke
             like
             a
             plaister
             ,
             and
             then
             apply
             it
             to
             the
             wound
             of
             the
             ●ead
             warme
             .
          
           
             Take
             a
             table
             napkin
             or
             any
             lynnen
             cloath
             ,
             and
             wet
             it
             in
             ●old
             water
             ,
             
             and
             when
             you
             goe
             to
             bed
             apply
             it
             to
             the
             swel●●ng
             and
             lie
             vpright
             ;
             thus
             doe
             three
             or
             foure
             times
             in
             a
             night
             ●nd
             the
             swelling
             wasts
             .
          
           
             Take
             two
             or
             three
             docke
             roots
             ,
             
             and
             as
             many
             daysie
             roots
             ,
             ●nd
             boyle
             them
             in
             water
             till
             they
             be
             soft
             ,
             then
             take
             them
             out
             of
             the
             water
             ,
             and
             boyle
             them
             well
             ouer
             againe
             in
             
               oyle
               Olyue
            
             ,
             ●●en
             strayne
             them
             through
             a
             cleane
             cloath
             ,
             and
             anoynt
             the
             ●ayned
             tooth
             therewith
             ,
             and
             keepe
             your
             mouth
             close
             ,
             and
             ●t
             will
             not
             onely
             take
             away
             the
             payne
             ,
             but
             also
             ease
             any
             me●rem
             or
             griefe
             in
             in
             the
             head
             .
          
           
             Take
             a
             sawcer
             of
             strong
             vinegar
             ,
             
             and
             two
             spoonefulls
             of
             ●he
             pouder
             of
             
               Roch
               allem
            
             ,
             a
             spoonefull
             of
             white
             salt
             ,
             and
             a
             ●poonefull
             of
             hony
             ,
             seeth
             all
             these
             till
             it
             be
             as
             thinne
             as
             water
             ,
             ●hen
             put
             it
             into
             a
             close
             viall
             and
             keepe
             it
             ,
             and
             when
             occasion
             ●erues
             wash
             your
             teeth
             therewith
             ,
             with
             a
             rough
             cloath
             ,
             and
             ●ub
             them
             soundly
             ,
             but
             not
             to
             bleed
             .
          
           
             Take
             summe
             of
             the
             elder
             tree
             ,
             
             or
             the
             aples
             of
             oake
             trees
             ,
             ●nd
             with
             either
             of
             these
             rub
             the
             teeth
             &
             gummes
             and
             it
             will
             ●oosen
             them
             so
             as
             you
             may
             take
             them
             out
             .
          
           
             Take
             Sage
             and
             salt
             ,
             
             of
             each
             alike
             ,
             and
             stampe
             them
             well
             ●ogether
             ,
             then
             take
             it
             till
             it
             be
             hard
             ,
             and
             make
             a
             fine
             pouder
             ●●ereof
             ,
             then
             therewith
             rub
             the
             teeth
             euening
             and
             morning
             ●nd
             it
             will
             take
             away
             all
             yellownes
             .
          
           
             First
             let
             them
             blood
             ,
             
             then
             take
             
               Harts
               horne
            
             or
             Iuorie
             and
             ●ed
             Pympernell
             ,
             and
             bruise
             them
             well
             together
             ,
             then
             put
             it
             in●o
             a
             linnen
             cloath
             and
             lay
             it
             to
             the
             teeth
             ,
             &
             it
             wil
             fasten
             them
             .
          
           
             Take
             the
             iuyce
             of
             Louage
             and
             drop
             it
             in●o
             the
             eare
             ,
             and
             it
             cure
             any
             venome
             ,
             
             and
             kill
             any
             worme
             ,
             earewigge
             or
             other
             vermine
             .
          
           
             Take
             two
             ounces
             of
             comine
             and
             beate
             it
             a
             morter
             to
             fine
             
             pouder
             ,
             
             then
             boyle
             it
             in
             wine
             from
             a
             pottell
             to
             a
             quart
             ,
             then
             drinke
             thereof
             morning
             and
             euening
             as
             hot
             as
             you
             ca●
             suffer
             it
             ,
             or
             otherwise
             take
             an
             ounce
             of
             wild
             time
             ,
             and
             being
             cleane
             washed
             cut
             it
             small
             and
             then
             pouder
             it
             ,
             then
             put
             to
             it
             halfe
             an
             ounce
             of
             peper
             in
             fine
             pouder
             ,
             and
             as
             much
             comyne
             ;
             myxe
             them
             all
             well
             together
             ,
             and
             boyle
             them
             in
             a
             pottell
             of
             white
             wine
             ,
             till
             halfe
             be
             consumed
             ,
             and
             after
             meate
             (
             but
             not
             before
             )
             vse
             to
             drinke
             thereof
             hot
             ,
             also
             once
             in
             the
             afternoone
             and
             at
             your
             going
             to
             bed
             ,
             and
             it
             will
             purge
             the
             breath
             .
          
           
             
             Take
             red
             nettles
             and
             burne
             them
             to
             pouder
             ,
             then
             add
             as
             much
             of
             the
             pouder
             of
             pepper
             ,
             and
             myxe
             them
             well
             together
             ,
             and
             snuffe
             thereof
             vp
             into
             the
             nose
             ,
             and
             thus
             do
             diuers
             times
             a
             day
             .
          
           
             
             Take
             old
             ale
             ,
             and
             hauing
             boyld
             it
             on
             the
             fire
             ,
             and
             clensd
             it
             ad
             thereto
             a
             pretie
             quantitie
             of
             lyfe
             hony
             and
             as
             much
             allom
             ,
             then
             with
             a
             serryndge
             of
             such
             like
             wash
             the
             sores
             therewith
             very
             warme
             .
          
           
             
             Take
             a
             gallond
             of
             running
             water
             ,
             and
             boyle
             it
             to
             a
             pottell
             ,
             then
             put
             to
             it
             a
             handfull
             of
             red
             sage
             ,
             a
             handfull
             of
             Cellodyne
             ,
             a
             handfull
             of
             honysuckles
             ,
             a
             handfull
             of
             woodbine
             leaues
             and
             flowers
             ,
             then
             take
             a
             peniworth
             of
             graynes
             made
             into
             fine
             pouder
             ,
             and
             boyle
             all
             very
             well
             together
             ,
             then
             put
             to
             a
             quart
             of
             the
             best
             life
             hony
             of
             a
             yeare
             old
             ,
             and
             a
             pound
             of
             roch
             allom
             ,
             let
             all
             boyle
             together
             till
             it
             come
             to
             a
             pottell
             ,
             then
             straine
             it
             and
             put
             it
             into
             a
             close
             vessell
             ,
             and
             therewith
             dresse
             and
             anoynt
             the
             sores
             as
             occasion
             serues
             ,
             it
             will
             heale
             any
             canker
             or
             vlcer
             ,
             and
             cleanse
             any
             wound
             ;
             It
             is
             best
             to
             be
             made
             at
             Midsomer
             .
          
           
             
             Take
             the
             flowers
             and
             roots
             of
             primrose
             cleane
             washt
             in
             running
             water
             ,
             then
             boyle
             them
             in
             faire
             running
             water
             the
             space
             of
             an
             houre
             ,
             then
             put
             thereto
             a
             pretty
             quantitie
             of
             white
             copperas
             ,
             and
             then
             straine
             all
             through
             a
             linnin
             cloath
             &
             so
             let
             it
             stand
             a
             while
             ,
             &
             there
             will
             an
             Oyle
             appeare
             vpon
             the
             
             water
             ,
             wirh
             that
             oyle
             anoynt
             the
             lids
             &
             the
             browes
             of
             your
             eyes
             ,
             and
             the
             temples
             of
             your
             head
             ,
             and
             with
             the
             water
             wash
             ●our
             eyes
             ,
             and
             it
             is
             most
             soueraigne
             .
          
           
             Take
             Fifteene
             seedes
             of
             Gyneper
             ,
             
             &
             as
             many
             Gromell
             seeds
             ,
             ●●ue
             bra●ches
             of
             Fenell
             ,
             beate
             them
             all
             together
             ,
             then
             boyle
             ●●em
             in
             a
             pint
             of
             old
             ale
             til
             three
             parts
             be
             wasted
             ,
             then
             straine
             ●t
             into
             a
             glasse
             ,
             and
             drop
             thereof
             three
             drops
             into
             each
             eye
             ●t
             night
             ,
             and
             wash
             your
             eyes
             euery
             morning
             for
             the
             space
             of
             ●ifteene
             dayes
             with
             your
             owne
             water
             ,
             and
             it
             will
             cleare
             any
             ●ecayed
             sight
             whatsoeuer
             .
          
           
             Take
             red
             Snayles
             ,
             
             and
             seeth
             them
             in
             faire
             water
             ,
             and
             then
             gather
             the
             oyle
             that
             aryseth
             thereof
             ,
             &
             therwith
             anoynt
             your
             eyes
             morning
             and
             euening
             .
          
           
             Take
             a
             gallond
             or
             two
             of
             the
             dregges
             of
             strong
             ale
             ,
             
             &
             put
             thereto
             a
             handfull
             or
             two
             of
             Comyne
             ,
             and
             as
             much
             salt
             ,
             and
             ●●en
             distill
             in
             a
             Lymbeck
             ,
             and
             the
             water
             is
             most
             pretious
             to
             ●ash
             eyes
             with
             .
          
           
             Take
             Cellondine
             ,
             
             
               Rue
               ,
               Chervyle
               ,
               Plantine
            
             ,
             and
             anyse
             ,
             of
             each
             ●ike
             ,
             and
             as
             much
             fenell
             ,
             as
             of
             all
             the
             rest
             ,
             stampe
             them
             al
             well
             together
             ,
             then
             let
             it
             stand
             two
             dayes
             &
             two
             nights
             ,
             thē
             straine
             ●●and
             annoynt
             your
             eyes
             morning
             and
             euening
             therewith
             .
          
           
             Take
             an
             egge
             ,
             
             and
             rost
             it
             extreame
             hard
             ,
             then
             take
             the
             whit
             ●●eing
             very
             hot
             lapp
             in
             it
             as
             much
             white
             copperas
             as
             a
             pease
             &
             then
             violently
             straine
             it
             through
             a
             fine
             cloath
             ,
             then
             put
             a
             good
             drop
             thereof
             into
             the
             eye
             ,
             and
             it
             is
             most
             soueraigne
             .
          
           
             Take
             two
             drams
             of
             pr●pard
             Tulia
             ,
             
             of
             Sandragon
             one
             dram
             ,
             of
             Sugar
             a
             dram
             ,
             bray
             them
             all
             very
             well
             together
             till
             they
             be
             ●xceeding
             small
             ,
             then
             take
             of
             the
             pouder
             and
             blow
             a
             littell
             ●hereof
             into
             the
             eye
             ,
             and
             it
             is
             soueraigne
             .
          
           
             Take
             of
             
               Red
               rose
               leaues
            
             ,
             
             of
             Smalladge
             ,
             of
             
               Mayden
               hayre
               ,
               ●●saace
               ,
               endyue
               ,
               succory
               ,
               red
               fenell
               ,
               hill-wort
               ,
            
             and
             cellendyne
             ,
             of
             each
             halfe
             a
             quarter
             of
             a
             pound
             ,
             wash
             them
             cleane
             &
             lay
             thē●n
             steepe
             in
             white
             wine
             a
             whole
             day
             ,
             then
             still
             them
             in
             an
             ordinary
             
             still
             ,
             &
             the
             first
             water
             will
             be
             like
             gold
             ,
             the
             second
             like
             siluer
             ,
             &
             the
             third
             like
             balme
             ,
             any
             of
             these
             is
             most
             pretious
             for
             sore
             eyes
             ,
             and
             hath
             recouered
             sight
             lost
             fer
             the
             space
             ef
             Ten
             yeares
             ,
             hauing
             been
             vsed
             but
             foure
             dayes
             .
          
           
             
             Take
             the
             leaues
             of
             wyllowe
             &
             boyle
             them
             well
             in
             oyle
             &
             therewith
             annoynt
             the
             place
             where
             you
             would
             haue
             any
             hayre
             to
             grow
             ,
             whether
             vpon
             head
             or
             beard
             .
          
           
             
             Take
             Treakle
             water
             and
             hony
             ,
             boyle
             them
             together
             ,
             and
             wet
             a
             cloth
             therein
             ,
             and
             lay
             it
             where
             you
             would
             haue
             hayre
             to
             grow
             ,
             and
             it
             will
             come
             speedily
             .
          
           
             
             Take
             nine
             or
             ten
             egges
             and
             rost
             them
             very
             hard
             ,
             then
             put
             away
             the
             yolkes
             ,
             and
             bray
             the
             whites
             very
             small
             with
             three
             or
             foure
             ounces
             of
             white
             Copporas
             till
             it
             bee
             come
             to
             perfect
             oyntment
             ,
             then
             with
             it
             anoynt
             the
             face
             morning
             and
             euening
             for
             the
             space
             of
             a
             weeke
             and
             more
             .
          
           
             
             Take
             the
             rynde
             of
             Issop
             ,
             and
             boyle
             it
             or
             burne
             it
             and
             let
             the
             fume
             or
             smoke
             go
             into
             the
             mouth
             and
             it
             will
             stay
             any
             rhume
             falling
             from
             the
             head
             .
          
           
             
             Take
             a
             pint
             of
             running
             water
             ,
             and
             three
             spoonefulls
             of
             hony
             ,
             and
             boyle
             them
             together
             and
             slyme
             off
             the
             filth
             ,
             then
             put
             thereto
             an
             ounce
             of
             small
             Raysons
             ,
             and
             straine
             it
             well
             through
             a
             cloath
             ,
             and
             so
             drinke
             it
             morning
             and
             euneing
             .
          
           
             
             Take
             Aquauiae
             and
             salt
             ,
             and
             mixe
             it
             with
             strong
             old
             ale
             and
             then
             heate
             it
             on
             the
             fire
             ,
             and
             therewith
             wash
             the
             soales
             of
             the
             feete
             when
             you
             goe
             to
             bed
             .
          
           
             
             Take
             of
             cleane
             Wheate
             and
             of
             cleane
             Barly
             of
             each
             a
             like
             quantitie
             ,
             and
             put
             them
             into
             a
             gallond
             and
             a
             halfe
             of
             faire
             water
             ,
             and
             boyle
             them
             till
             they
             burst
             ,
             then
             straine
             it
             into
             a
             cleane
             vessell
             ,
             and
             ad
             thereto
             a
             quarterne
             of
             fine
             Lycoras
             pouder
             ,
             and
             two
             penyworth
             of
             
               gumme
               ,
               arabicke
            
             ,
             then
             boyle
             it
             ouer
             againe
             and
             straine
             it
             ,
             and
             keepe
             it
             in
             a
             sweete
             vessell
             ,
             and
             drinke
             thereof
             morning
             and
             euening
             .
          
           
             
             Take
             the
             best
             wort
             and
             let
             it
             stand
             till
             it
             bee
             yellow
             ,
             then
             
             boye
             it
             &
             after
             let
             it
             coole
             ,
             then
             put
             to
             it
             a
             quantitie
             of
             
               barme
               ,
               saffron
            
             ,
             and
             so
             drinke
             of
             it
             morning
             and
             e●ening
             while
             it
             lasteth
             ,
             otherwise
             take
             
               hore-hound
               ,
               violet
               leaues
            
             ,
             and
             Isop
             ,
             of
             each
             a
             handfull
             ,
             seeth
             them
             in
             water
             ,
             and
             put
             thereto
             a
             littell
             
               Saffron
               ,
               Lychoras
            
             ,
             and
             Sugar-candy
             ,
             after
             they
             haue
             boyled
             a
             good
             while
             ,
             then
             straine
             it
             into
             an
             earthen
             vessel
             ,
             &
             let
             the
             sick
             drink
             ●hereof
             Sixe
             spoonefull
             at
             a
             time
             morning
             and
             euening
             ;
             or
             ●astly
             ,
             take
             the
             lungs
             of
             a
             Foxe
             ,
             and
             lay
             it
             in
             rosewater
             ,
             or
             boyle
             it
             in
             rosewater
             ,
             then
             take
             it
             out
             and
             dry
             it
             in
             some
             hot
             place
             without
             the
             sunne
             ,
             then
             beate
             it
             to
             pouder
             with
             Sugar-candy
             ,
             ●nd
             eate
             of
             this
             pouder
             morning
             and
             euening
             .
          
           
             To
             ease
             paine
             in
             the
             stomacke
             take
             Endiue
             ,
             
             Mints
             ,
             of
             each
             ●
             like
             quantitie
             ,
             and
             steepe
             them
             in
             white
             Wine
             a
             dayes
             space
             ,
             then
             strayning
             it
             and
             adding
             thereto
             a
             little
             Cinamo
             and
             Pep●er
             ,
             giue
             it
             the
             sicke
             person
             to
             drinke
             ,
             and
             if
             you
             add
             thereto
             ●
             litle
             of
             the
             pouder
             of
             Horse-mint
             and
             Calamint
             ,
             it
             will
             com●ort
             the
             stomacke
             exceedingly
             ,
             and
             occasion
             swift
             and
             good
             ●igestion
             .
          
           
             For
             spitting
             of
             blood
             ,
             
             whether
             it
             proceede
             of
             inward
             ●ruises
             ,
             ouerstrayning
             or
             suck
             like
             ,
             you
             shall
             take
             some
             pitch
             ,
             ●nd
             a
             little
             
               Sperma
               Caeti
            
             ,
             and
             mixe
             it
             with
             old
             ale
             and
             drinke
             ●t
             ,
             and
             it
             will
             stay
             the
             flux
             of
             blood
             :
             but
             if
             by
             meanes
             of
             the
             ●ruise
             any
             outward
             griefe
             remaine
             ,
             then
             you
             shall
             take
             the
             herbe
             
               Br●ckell
               hempe
            
             ,
             and
             frying
             it
             with
             sheepes
             tallow
             lay
             it
             hot
             to
             the
             grieued
             place
             ,
             and
             it
             will
             take
             away
             the
             anguish
             .
          
           
             To
             stay
             the
             fluxe
             of
             vomiting
             take
             Worme-wood
             ,
             and
             sowre
             bread
             toasted
             of
             each
             like
             quantitie
             ,
             
             &
             beate
             them
             well
             in
             a
             morter
             ,
             then
             adde
             to
             them
             as
             much
             of
             the
             iuice
             of
             mints
             ,
             and
             the
             iuice
             of
             Plan●ane
             as
             well
             bring
             it
             to
             a
             thicke
             salue
             :
             then
             fry
             them
             all
             together
             in
             a
             frying
             pan
             ,
             &
             when
             it
             is
             hot
             lay
             it
             plaister
             wise
             to
             the
             mouth
             of
             the
             stomacke
             ,
             then
             let
             the
             party
             drinke
             a
             little
             white
             wine
             and
             cheruile
             water
             mixt
             together
             ,
             and
             then
             steepe
             sower
             toasted
             bread
             in
             very
             strong
             Vinegar
             ,
             
             wrapt
             it
             in
             a
             fine
             cloath
             and
             let
             the
             sicke
             party
             smell
             thereto
             ,
             and
             it
             will
             stay
             the
             excesse
             of
             vomiting
             ,
             and
             both
             comfort
             &
             strengthen
             the
             stomacke
             .
          
           
             
             If
             you
             would
             compell
             one
             to
             vomit
             ,
             take
             halfe
             a
             spoonefull
             of
             Stonecrop
             ,
             and
             mixe
             it
             with
             three
             spoonefull
             of
             white
             wine
             and
             giue
             it
             to
             the
             party
             to
             drinke
             ,
             and
             it
             will
             make
             him
             vomite
             presently
             ,
             but
             doe
             this
             seldome
             and
             to
             strong
             bodies
             ,
             for
             otherwise
             it
             is
             dangerous
             .
          
           
             
             For
             the
             
               Iliaca
               passio
            
             ,
             take
             of
             Polipody
             an
             ounce
             ,
             &
             stampe
             it
             ,
             then
             boyle
             it
             with
             prunes
             and
             violets
             in
             fennell
             water
             or
             Anniseeds
             water
             ,
             
             take
             thereof
             a
             good
             quantatitie
             ,
             then
             straine
             it
             and
             let
             the
             party
             euery
             morning
             and
             euening
             drinke
             a
             good
             draught
             thereof
             .
          
           
             If
             the
             stomacke
             bee
             troubled
             with
             wind
             or
             other
             paine
             ,
             take
             Comyne
             and
             beate
             it
             to
             pouder
             ,
             and
             mixe
             with
             it
             red
             wine
             ,
             and
             drinke
             it
             at
             night
             when
             you
             goe
             to
             bed
             ,
             dyuers
             nights
             together
             .
          
           
             Take
             Brokelyme
             roots
             and
             leaues
             and
             was
             them
             cleane
             &
             drye
             them
             in
             the
             sunne
             ,
             
             so
             dry
             till
             you
             may
             make
             pouder
             thereof
             ,
             then
             take
             of
             the
             pouder
             a
             good
             quantatitie
             ,
             and
             the
             like
             of
             Treakle
             ,
             and
             put
             them
             in
             a
             cup
             with
             a
             pretty
             quantatie
             of
             strong
             old
             ale
             &
             stirre
             them
             well
             together
             ,
             &
             drink
             therof
             first
             and
             last
             morning
             and
             euening
             for
             the
             space
             of
             three
             or
             foure
             dayes
             ,
             and
             if
             need
             doe
             require
             ,
             vse
             the
             same
             in
             thy
             brothes
             you
             do
             eate
             ,
             for
             it
             is
             very
             soueraine
             .
          
           
             
             Take
             Harts-horne
             or
             Iuorye
             beaten
             to
             fine
             pouder
             ,
             and
             as
             much
             Cynamon
             in
             pouder
             ,
             mixe
             them
             with
             vinegar
             ,
             &
             drink
             thereof
             to
             the
             quantitie
             of
             seauen
             or
             eight
             spoonefulls
             .
          
           
             
             Take
             the
             water
             of
             Mouseare
             ,
             and
             drinke
             thereof
             the
             quantitie
             of
             an
             ounce
             and
             a
             halfe
             or
             two
             ounces
             ,
             twice
             or
             thrice
             a
             day
             ,
             or
             otherwise
             ●ake
             a
             little
             Nutmegge
             ,
             a
             little
             Cynamond
             ,
             a
             little
             Cloues
             ,
             a
             little
             Mace
             ,
             &
             a
             very
             little
             Ginger
             ,
             &
             the
             flowers
             of
             Lauendar
             ,
             beate
             all
             to
             a
             fine
             pouder
             ,
             and
             when
             the
             passion
             
             of
             the
             mother
             cometh
             ,
             take
             a
             chaffingdish
             of
             good
             quicke
             coales
             ,
             and
             bend
             the
             patyent
             forward
             and
             cast
             of
             the
             pouder
             into
             the
             chaffingdish
             so
             as
             she
             may
             receiue
             the
             smoake
             both
             in
             at
             her
             nose
             and
             mouth
             ,
             and
             it
             it
             is
             a
             present
             cure
             .
          
           
             Against
             obstructions
             in
             the
             liuer
             ,
             
             take
             
               Anyseeds
               ,
               Amees
               ,
               Burnet
               ,
               Camomile
               ,
            
             and
             the
             greater
             Centuarie
             ,
             and
             boyle
             them
             in
             white
             wine
             with
             a
             little
             hony
             ,
             and
             drinke
             it
             euere
             morning
             &
             it
             will
             cure
             the
             obstructions
             ,
             and
             cleanse
             the
             liuer
             from
             all
             imperfection
             .
          
           
             Against
             the
             heate
             and
             inflamation
             of
             the
             liuer
             ,
             
             take
             Endiue
             dried
             to
             pouder
             ,
             and
             the
             meale
             of
             Lupin-seeds
             ,
             and
             mixe
             it
             with
             hony
             and
             the
             iuice
             of
             Wormewood
             ,
             make
             a
             cake
             thereof
             and
             eate
             it
             ,
             and
             it
             will
             asswage
             the
             great
             heate
             &
             inflamation
             of
             the
             liuer
             ,
             and
             take
             away
             the
             pimples
             and
             rednesse
             of
             the
             ●●ce
             which
             proceedeth
             from
             the
             same
             .
          
           
             To
             preuent
             a
             plurisie
             a
             good
             while
             before
             it
             come
             ,
             
             there
             ●s
             no
             better
             way
             then
             to
             vse
             much
             the
             exercise
             of
             ringing
             ,
             or
             ●o
             stretch
             your
             armes
             vpward
             ,
             so
             as
             they
             may
             beare
             the
             waight
             of
             your
             body
             ,
             &
             so
             to
             swing
             your
             body
             vp
             &
             downe
             ●
             good
             space
             :
             but
             hauing
             caught
             a
             plurisie
             and
             feeling
             the
             gripes
             ,
             stitches
             ,
             and
             pangs
             thereof
             ,
             you
             shall
             presently
             cause
             ●he
             party
             to
             be
             let
             bloud
             ,
             &
             then
             take
             the
             herb
             Althea
             or
             Hol●yhocke
             ,
             and
             boyle
             it
             with
             vinegar
             and
             linseed
             till
             it
             be
             thicke
             plaisterwise
             ,
             and
             then
             spread
             it
             vpon
             a
             peece
             of
             Allom
             leather
             ,
             and
             lay
             it
             to
             the
             side
             that
             is
             grieued
             ,
             and
             it
             will
             helpe
             it
             .
          
           
             To
             helpe
             a
             stitch
             in
             the
             side
             or
             else
             where
             ,
             take
             Doues
             dung
             ,
             
             red
             rose
             leaues
             and
             put
             them
             into
             a
             bagge
             ,
             &
             quilt
             it
             :
             then
             throughly
             heate
             it
             vpon
             a
             chaffingdish
             of
             coales
             with
             vinegar
             in
             a
             platter
             :
             Then
             lay
             it
             to
             the
             pained
             place
             as
             hot
             as
             may
             bee
             suffered
             ,
             &
             when
             it
             cooleth
             heate
             it
             againe
             .
          
           
             For
             any
             extraordinary
             heate
             or
             inflamation
             in
             the
             liuer
             ,
             
             take
             Barbaries
             &
             boyle
             them
             in
             clarified
             whay
             and
             drinke
             them
             and
             they
             will
             cure
             it
             .
          
           
           
             
             If
             you
             will
             make
             a
             cordiall
             for
             a
             Consumption
             or
             any
             other
             weakenesse
             :
             take
             a
             quart
             of
             running
             water
             ,
             a
             peece
             of
             Mutton
             ,
             and
             a
             peece
             of
             Veale
             ,
             and
             put
             them
             with
             the
             water
             into
             a
             pot
             ,
             then
             take
             of
             
               Sorrell
               ,
               Violet
               leaues
               ,
               Spynage
               ,
               Endiu●
               ,
               Succory
               Sage
               ,
               Isop
               ,
            
             of
             each
             a
             good
             quantitie
             ;
             then
             take
             Prunes
             &
             Raysons
             ,
             and
             put
             them
             all
             to
             the
             broth
             ,
             and
             seeth
             them
             from
             a
             quart
             to
             a
             pinte
             ,
             then
             straine
             the
             yolke
             of
             an
             egge
             and
             a
             little
             Saffron
             thereinto
             ,
             putting
             in
             Sugar
             ,
             whole
             Mace
             ,
             and
             a
             little
             white
             wine
             ,
             so
             seeth
             them
             a
             while
             together
             ,
             and
             let
             the
             party
             drinke
             it
             as
             warme
             as
             may
             be
             .
          
           
             
             To
             stanch
             blood
             ,
             take
             the
             hearbe
             Shepheards-purse
             (
             if
             it
             may
             be
             gotten
             )
             distilled
             at
             the
             Apoticaries
             ,
             and
             drinke
             an
             ounce
             thereof
             at
             a
             time
             Morning
             and
             Euening
             ,
             and
             it
             will
             stay
             any
             fluxe
             of
             blood
             naturall
             or
             vnnaturall
             ,
             but
             if
             you
             cannot
             get
             the
             distilled
             water
             ,
             then
             boyle
             a
             handfull
             of
             the
             hearbe
             with
             Cinamon
             ,
             and
             a
             little
             Sugar
             ,
             in
             Claret
             wine
             ,
             and
             boyle
             it
             from
             a
             quart
             to
             a
             pint
             ,
             &
             drinke
             it
             as
             oft
             as
             you
             please
             :
             also
             if
             you
             but
             rubbe
             the
             hearbe
             betweene
             your
             hands
             ,
             you
             shall
             see
             it
             will
             soone
             make
             the
             blood
             returne
             .
          
           
             
             For
             the
             yellow
             Iaundisse
             ,
             take
             two
             peniwoth
             of
             the
             best
             English
             Saffron
             ,
             drie
             it
             and
             grind
             it
             to
             an
             exceeding
             fine
             pouder
             ,
             then
             mixe
             it
             with
             the
             pap
             of
             a
             rosted
             apple
             ,
             and
             giue
             it
             the
             diseased
             party
             to
             swallow
             downe
             in
             the
             manner
             of
             a
             pill
             ,
             and
             doe
             thus
             diuers
             mornings
             together
             ,
             and
             without
             doubt
             it
             is
             the
             most
             present
             cure
             that
             can
             be
             for
             the
             same
             ,
             as
             hath
             beene
             often
             times
             proued
             
          
           
             For
             the
             yellow
             Iaundisse
             take
             pimpernell
             ,
             and
             chickweede
             ,
             stampe
             them
             and
             straine
             them
             into
             posset
             ale
             ,
             and
             let
             the
             party
             drinke
             thereof
             morning
             and
             euening
             .
             
          
           
             For
             the
             yellow
             Iaundisse
             which
             is
             desperat
             and
             almost
             past
             cure
             :
             Take
             sheepes
             dung
             new
             made
             &
             put
             it
             into
             a
             cup
             of
             Beare
             or
             Ale
             ,
             and
             close
             the
             cuppe
             fast
             and
             let
             it
             stand
             so
             all
             night
             ,
             and
             in
             the
             morning
             take
             a
             draught
             of
             the
             clearest
             of
             the
             
             drinke
             ,
             and
             giue
             it
             to
             the
             sicke
             party
             .
          
           
             For
             the
             blacke
             Iaundisse
             take
             the
             hearbe
             called
             Pemyry●all
             ,
             
             &
             either
             boyle
             it
             in
             white
             wine
             ,
             or
             drinke
             the
             iuice
             thereof
             simply
             by
             it selfe
             to
             the
             quantitie
             of
             three
             or
             foure
             spoonefull
             at
             a
             time
             ,
             and
             it
             will
             cure
             the
             blacke
             Iaundisse
             .
             
          
           
             Take
             of
             
               Isop
               ,
               Parseley
            
             ,
             &
             
               Harts
               tongue
            
             ,
             of
             each
             a
             like
             quantitie
             ,
             and
             seeth
             them
             in
             worte
             till
             they
             be
             soft
             ,
             then
             let
             it
             stand
             till
             it
             be
             cold
             ,
             and
             then
             drinke
             thereof
             first
             and
             last
             ,
             morning
             and
             euening
             .
          
           
             Take
             
               Fenell
               roots
            
             ,
             and
             
               Parseley
               roots
            
             ,
             of
             each
             a
             like
             ,
             wash
             ●hem
             cleane
             ,
             and
             peele
             off
             the
             ouer
             barke
             and
             cast
             away
             the
             pyth
             within
             ,
             
             then
             mynce
             them
             small
             ,
             then
             put
             them
             to
             three
             pynts
             of
             water
             ,
             and
             set
             them
             ouer
             the
             fire
             ,
             then
             take
             figges
             ,
             ●nd
             shred
             them
             small
             ,
             Lycoras
             and
             breake
             it
             small
             ,
             and
             put
             ●hēm
             to
             the
             hearbs
             ,
             and
             let
             all
             boyle
             vere
             well
             ,
             then
             take
             sor●ell
             &
             stampe
             it
             and
             put
             it
             to
             the
             rest
             ,
             and
             let
             it
             boyle
             till
             some
             ●art
             be
             wasted
             ,
             then
             take
             a
             good
             quantitie
             of
             hony
             and
             put
             to
             〈◊〉
             and
             boyle
             a
             while
             ,
             then
             take
             it
             from
             the
             fire
             and
             clarifie
             it
             ●hrough
             a
             strayner
             into
             a
             glasse
             vessell
             and
             stop
             it
             very
             close
             ,
             ●hen
             giue
             the
             sicke
             to
             drinke
             thereof
             morning
             and
             euening
             .
          
           
             Take
             the
             stalke
             of
             of
             Saint
             Mary
             Garbycke
             ,
             
             and
             burne
             it
             or
             ●●y
             it
             vpon
             a
             hot
             tyle
             stone
             vntill
             it
             bee
             very
             drye
             ,
             and
             then
             ●eate
             it
             into
             pouder
             ,
             and
             rub
             the
             sore
             therewith
             till
             a
             bee
             ●hole
             .
          
           
             Take
             wooll
             in
             the
             walkmyll
             that
             commeth
             from
             the
             cloth
             and
             flyeth
             about
             like
             downe
             and
             beate
             it
             into
             pouder
             ,
             
             then
             ●ake
             thereof
             ,
             the
             white
             of
             an
             egge
             and
             wheate
             flower
             ,
             and
             ●tampe
             them
             together
             ,
             then
             lay
             it
             on
             a
             linen
             cloath
             or
             lynt
             &
             ●pply
             it
             to
             the
             bleeding
             place
             ,
             and
             it
             will
             stanch
             it
             .
          
           
             If
             a
             man
             bleed
             and
             haue
             no
             present
             helpe
             ,
             if
             the
             wound
             be
             ●n
             the
             foote
             ,
             
             bind
             him
             about
             the
             ankle
             ,
             if
             in
             the
             legges
             bind
             ●im
             about
             the
             knee
             ,
             if
             it
             be
             on
             the
             hand
             bind
             him
             about
             the
             wrist
             if
             it
             be
             on
             the
             arme
             bind
             him
             about
             the
             brawne
             of
             the
             
             arme
             ,
             with
             a
             good
             lyst
             ,
             two
             or
             three
             ,
             and
             the
             blood
             will
             presently
             stanch
             .
          
           
             
             Take
             good
             store
             of
             Cynamon
             grated
             and
             put
             it
             into
             posset
             ale
             very
             hot
             and
             drinke
             it
             ,
             and
             it
             is
             a
             present
             cure
             .
          
           
             
             Take
             a
             gallond
             of
             running
             water
             ,
             and
             put
             to
             it
             as
             much
             salt
             as
             will
             make
             the
             water
             salt
             as
             the
             sea
             water
             ,
             then
             boyle
             it
             a
             good
             while
             ,
             and
             bath
             the
             legges
             therein
             as
             hot
             as
             may
             bee
             suffered
             .
          
           
             
             For
             the
             dropsie
             ,
             take
             
               Agnus
               castus
               ,
               Fenell
               ,
               Affodill
               ,
               dark●
               wall
               woort
               ,
               Lupins
               ,
            
             and
             
               worme
               wood
            
             ,
             of
             each
             a
             handfull
             ,
             and
             boyle
             them
             in
             a
             gallon
             of
             white
             wine
             till
             a
             fourth
             part
             bee
             cosumed
             :
             then
             straine
             it
             and
             drinke
             it
             morning
             and
             euening
             halfe
             a
             pinte
             thereof
             ,
             and
             it
             will
             cure
             the
             dropsie
             ;
             but
             you
             must
             be
             carefull
             that
             you
             take
             not
             Daffodill
             ,
             for
             Affodill
             .
          
           
             
             For
             paine
             in
             the
             spleene
             ,
             take
             
               Agnus
               Castus
               ,
               Agrymony
               ,
               Anyseeds
               ,
               Centuary
            
             the
             great
             ,
             and
             Worme-wood
             ,
             of
             each
             a
             handfull
             ,
             and
             boyle
             them
             in
             a
             gallon
             of
             white
             wine
             ,
             then
             straine
             it
             and
             let
             the
             patient
             drinke
             diuers
             mornings
             together
             halfe
             a
             pint
             thereof
             :
             and
             at
             his
             vsuall
             meales
             let
             him
             neither
             drinke
             Ale
             ,
             Beere
             ,
             nor
             wine
             ,
             but
             such
             as
             hath
             had
             the
             hearbe
             Tamoriske
             steeped
             in
             the
             same
             ,
             or
             for
             want
             of
             the
             hearbe
             ,
             let
             him
             drinke
             out
             of
             a
             cup
             made
             of
             Tamoriske
             wood
             ,
             &
             he
             shall
             surely
             finde
             remedie
             .
          
           
             
             For
             any
             paine
             in
             the
             side
             ,
             take
             Mugwort
             and
             red
             Sage
             ,
             and
             drie
             them
             betweene
             two
             tile
             stones
             ,
             &
             then
             put
             it
             in
             a
             bagge
             ,
             and
             lay
             it
             to
             your
             side
             as
             hot
             as
             can
             be
             indured
             .
             
          
           
             To
             helpe
             him
             that
             is
             exceeding
             fat
             ,
             pursie
             ,
             and
             short
             breathed
             :
             take
             hony
             clarified
             ,
             &
             bread
             vnleauened
             and
             make
             toasts
             of
             it
             ,
             
             and
             dippe
             the
             toasts
             into
             the
             clarified
             hony
             ,
             and
             eate
             this
             diuers
             times
             with
             your
             meate
             .
          
           
             Take
             a
             lumpe
             of
             yron
             or
             steele
             ,
             and
             heate
             it
             red
             hot
             ,
             and
             quench
             it
             in
             Wine
             ,
             then
             giue
             the
             Wine
             to
             the
             sicke
             party
             to
             drinke
             .
          
           
           
             Take
             
               Fenell
               seeds
            
             and
             the
             roots
             ,
             
             boyle
             them
             in
             water
             ,
             and
             after
             it
             is
             cleansed
             put
             to
             it
             hony
             &
             giue
             it
             the
             party
             to
             drinke
             ,
             then
             seeth
             the
             hearbe
             in
             oyle
             and
             wine
             together
             ,
             and
             plaister
             wise
             apply
             it
             to
             the
             side
             .
          
           
             Make
             a
             plaister
             of
             worme-wood
             boyled
             in
             oyle
             ,
             or
             make
             an
             oyntment
             of
             the
             Iuice
             of
             Worme-word
             ,
             
             of
             
               Vinegar
               ,
               armonyake
               ,
               waxe
            
             ,
             and
             oyle
             ,
             myxt
             and
             melted
             together
             ,
             and
             annoynt
             the
             side
             therewith
             ,
             either
             in
             the
             sun
             ,
             or
             before
             the
             fire
             .
          
           
             Take
             the
             pouder
             of
             Galingall
             ,
             and
             mixe
             it
             with
             the
             iuice
             of
             Borage
             ,
             
             and
             let
             the
             offended
             party
             drinke
             therein
             sweete
             wine
             .
          
           
             Take
             Rosemary
             and
             Sage
             ,
             of
             each
             an
             handfull
             ,
             and
             seeth
             them
             in
             white
             wine
             or
             strong
             ale
             ,
             
             and
             then
             let
             the
             patient
             drinke
             it
             luke
             warme
             .
          
           
             Take
             the
             iuice
             of
             Fenell
             myxt
             with
             hony
             ,
             
             and
             seeth
             them
             both
             together
             till
             it
             be
             hard
             ,
             and
             then
             eate
             it
             Euening
             and
             Morning
             ,
             and
             it
             will
             consume
             away
             the
             fatnesse
             .
          
           
             For
             the
             wind
             Collicke
             ,
             
             which
             is
             a
             disease
             both
             generall
             and
             ●ruell
             ,
             there
             be
             a
             world
             of
             remidies
             ,
             yet
             none
             more
             appro●ed
             then
             this
             which
             I
             will
             repeate
             :
             you
             shall
             take
             Nutmegs
             sound
             and
             large
             ,
             and
             diuide
             them
             equally
             into
             foure
             quarters
             :
             the
             first
             morning
             as
             soone
             as
             you
             rise
             eate
             a
             quar●er
             thereof
             ;
             the
             second
             morning
             eate
             two
             quarters
             ,
             and
             the
             third
             eate
             three
             quarters
             ,
             and
             the
             fourth
             morning
             eate
             a
             whole
             Nutmegge
             ,
             and
             so
             hauing
             made
             your
             stomacke
             and
             ●ast
             familiar
             therewith
             ,
             eate
             euery
             morning
             whilst
             the
             Col●icke
             offendeth
             you
             a
             whole
             Nutmegge
             drie
             without
             any
             composition
             ,
             and
             fast
             euer
             an
             howre
             at
             least
             after
             it
             ,
             and
             you
             shall
             find
             a
             most
             vnspeakeable
             profit
             which
             will
             arise
             from
             the
             same
             .
          
           
             For
             the
             wind
             Collicke
             ,
             
             take
             a
             handfull
             of
             cleane
             wheate
             meale
             as
             it
             commeth
             from
             the
             mill
             ,
             and
             two
             egges
             ,
             and
             a
             little
             wine-vinegar
             ,
             and
             a
             little
             Aquauitae
             ,
             and
             mingle
             them
             all
             
             together
             colde
             and
             make
             a
             cake
             of
             it
             and
             bake
             it
             on
             a
             gridyron
             with
             a
             soft
             fire
             ,
             and
             turne
             it
             often
             and
             tend
             it
             with
             basting
             of
             aquauitae
             with
             a
             feather
             ;
             then
             lay
             it
             somewhat
             higher
             then
             the
             paine
             is
             ,
             rather
             then
             lower
             .
          
           
             
             For
             the
             Lask
             or
             extreame
             scowring
             of
             the
             belly
             ,
             take
             the
             seeds
             of
             the
             wood-rose
             ,
             or
             bryar-rose
             ,
             beate
             it
             to
             pouder
             and
             mixe
             a
             dramme
             thereof
             with
             an
             ounce
             of
             the
             conserue
             of
             sloes
             and
             eate
             it
             ,
             and
             it
             will
             in
             short
             space
             bind
             and
             make
             the
             belly
             hard
             .
          
           
             For
             the
             bloody-flux
             ,
             take
             a
             quart
             of
             Red
             wine
             and
             boyle
             therein
             a
             handfull
             of
             Shepheards-purse
             till
             the
             hearb
             bee
             very
             soft
             :
             
             then
             straine
             it
             ,
             and
             ad
             thereto
             a
             quarter
             of
             an
             ounce
             of
             Cynamon
             ,
             and
             as
             much
             of
             dryed
             Tanners
             barke
             taken
             from
             the
             ouze
             ,
             and
             both
             beaten
             to
             fine
             pouder
             ,
             then
             giue
             the
             party
             halfe
             a
             pinte
             thereof
             to
             drinke
             morning
             and
             euening
             ,
             it
             being
             made
             very
             warme
             ,
             and
             tt
             will
             cure
             him
             .
          
           
             
             To
             stay
             a
             sore
             laske
             ,
             take
             Plantane
             water
             and
             cinamon
             finely
             beaten
             ,
             and
             the
             flowers
             of
             Pomgranats
             ,
             and
             boyle
             them
             well
             together
             ,
             then
             take
             Sugar
             ,
             and
             the
             yolke
             of
             an
             egge
             ,
             &
             make
             a
             caudle
             of
             it
             ,
             and
             giue
             it
             the
             grieued
             party
             .
          
           
             
             For
             the
             flixe
             take
             a
             Stags
             pizzell
             dried
             and
             grated
             ,
             and
             giue
             it
             in
             any
             drinke
             ,
             either
             in
             beere
             ,
             ale
             ,
             or
             wine
             ,
             and
             it
             is
             most
             soueraigne
             for
             any
             flixe
             whatsoeuer
             .
          
           
             
             To
             rule
             the
             worst
             bloody
             Flix
             that
             may
             be
             ,
             take
             a
             quart
             of
             red-wine
             ,
             and
             a
             spoonefull
             of
             Commin-seede
             ,
             boyle
             them
             together
             vntill
             halfe
             bee
             consumed
             ,
             then
             take
             knot-grasse
             and
             
               Sepheards
               purse
            
             ,
             and
             plantane
             ,
             and
             stampe
             them
             seuerall
             ,
             and
             then
             straine
             them
             &
             take
             of
             the
             iuice
             of
             each
             of
             them
             a
             good
             spooneful
             ,
             and
             put
             thē
             to
             the
             wine
             ,
             and
             so
             seeth
             thē
             againe
             a
             little
             :
             Then
             drinke
             it
             luke-warme
             ,
             halfe
             ouer-night
             ,
             and
             halfe
             the
             next
             morning
             ,
             and
             if
             it
             fall
             out
             to
             be
             in
             winter
             ,
             so
             that
             you
             cannot
             get
             the
             hearbes
             :
             then
             take
             the
             water
             of
             thē
             distilled
             ,
             of
             each
             three
             spoonefuls
             ,
             and
             vse
             it
             as
             before
             .
          
           
           
             For
             extreame
             costiuenesse
             ,
             or
             binding
             in
             the
             body
             ,
             so
             as
             a
             man
             cannot
             auoid
             his
             excrements
             ,
             
             take
             
               Anniseeds
               .
               Fen●●
               cr●ete
               ,
               Linseed
               ,
            
             and
             the
             powder
             of
             Pyonie
             :
             of
             each
             halfe
             an
             ounce
             ,
             and
             boyle
             them
             in
             a
             quart
             of
             white
             wine
             ,
             and
             drinke
             ●
             good
             draught
             thereof
             ,
             and
             it
             will
             make
             a
             man
             goe
             to
             the
             stoole
             orderly
             and
             at
             great
             ease
             .
          
           
             For
             wormes
             in
             the
             belly
             ,
             
             either
             of
             child
             or
             man
             ,
             take
             
               Aloes
               ●ickatrine
            
             ,
             as
             much
             as
             halfe
             a
             hazell
             Nut
             ,
             and
             wrappe
             it
             in
             the
             pappe
             of
             a
             roasted
             apple
             ,
             and
             so
             let
             the
             offended
             party
             swal●ow
             it
             in
             manner
             of
             a
             pill
             fas●ing
             in
             the
             morning
             ,
             or
             else
             mixe
             ●●
             with
             three
             or
             foure
             spoonefull
             of
             Muskadine
             ,
             and
             so
             let
             the
             party
             drinke
             ,
             it
             is
             a
             present
             cure
             :
             but
             if
             the
             child
             be
             either
             ●●
             young
             ,
             or
             the
             man
             so
             weake
             with
             sicknesse
             that
             you
             dare
             not
             administer
             any
             thing
             inwardly
             ,
             then
             you
             shall
             dissolue
             your
             Aloes
             in
             the
             oyle
             of
             Sauine
             ,
             making
             it
             salue-like
             thicke
             ,
             then
             plaister-wise
             spread
             it
             vpon
             sheepes
             leather
             ,
             and
             lay
             it
             ●pon
             the
             nauill
             or
             mouth
             of
             the
             stomacke
             of
             the
             grieued
             ●●rty
             ,
             and
             it
             will
             giue
             him
             ease
             ,
             so
             will
             also
             vnset
             leekes
             chopt
             ●●all
             and
             fryde
             with
             sweete
             butter
             ,
             
             &
             then
             in
             a
             linnen
             bagge
             ●●ply
             hot
             to
             the
             nauill
             of
             the
             grieued
             party
             .
          
           
             Take
             a
             quart
             of
             red
             wine
             &
             put
             to
             it
             three
             yolkes
             of
             egges
             ,
             and
             a
             penyworth
             of
             long
             pepper
             and
             graynes
             ,
             and
             boyle
             it
             wel
             ●●d
             drinke
             it
             as
             hot
             as
             can
             bee
             suffered
             ,
             or
             otherwise
             take
             an
             ●●ince
             of
             the
             inner
             bark
             of
             an
             oake
             ,
             and
             a
             penyworth
             of
             long
             ●●pper
             ,
             and
             boyle
             them
             in
             a
             pint
             and
             better
             of
             new
             milke
             ,
             and
             drinke
             it
             hot
             first
             and
             last
             morning
             and
             euening
             .
          
           
             Take
             an
             egge
             and
             make
             a
             little
             hole
             in
             the
             top
             ,
             
             and
             put
             〈◊〉
             it
             the
             white
             ,
             then
             fill
             it
             vp
             agai●e
             with
             Aquauitae
             ,
             stirring
             ●he
             egge
             and
             Aquauitae
             till
             it
             be
             hard
             ,
             then
             let
             the
             party
             eate
             ●●e
             egge
             and
             it
             will
             cure
             him
             ,
             or
             otherwise
             take
             pint
             of
             red
             ●ine
             &
             nine
             yolkes
             of
             egges
             ,
             and
             Twentie
             pepper
             cornes
             ●●all
             beatē
             let
             them
             seeth
             til
             they
             be
             thick
             ,
             then
             take
             it
             off
             &
             ●iue
             the
             sicke
             to
             eate
             nine
             spooneful
             morning
             &
             euening
             .
          
           
           
             
             Take
             of
             Rue
             and
             Beets
             a
             like
             quantitie
             ,
             bruise
             them
             &
             take
             the
             iuice
             ,
             mixe
             it
             with
             clarified
             hony
             ,
             and
             boyle
             it
             in
             redde
             wine
             ,
             and
             drinke
             it
             warme
             first
             and
             last
             morning
             and
             euening
             .
          
           
             
             Take
             
               Mercury
               ,
               Sinkefoyle
            
             ,
             and
             Mallowes
             ,
             and
             when
             you
             make
             pottage
             or
             broth
             with
             other
             hearbs
             ,
             let
             these
             hearbs
             before
             named
             haue
             most
             strength
             in
             the
             pottage
             ,
             and
             eateing
             thereon
             it
             will
             giue
             you
             two
             stooles
             and
             no
             more
             .
          
           
             
             Take
             two
             spoonefull
             of
             the
             Iuyce
             of
             Iuye
             leaues
             ,
             and
             drinke
             it
             three
             times
             a
             day
             ,
             and
             it
             will
             dissolue
             the
             hardnes
             .
          
           
             Take
             the
             barkes
             of
             the
             roots
             of
             the
             elder
             tree
             and
             stampe
             it
             ,
             and
             mixe
             it
             with
             old
             ale
             ,
             and
             drinke
             thereof
             a
             good
             harty
             draught
             .
          
           
             
             Take
             the
             crummes
             of
             white
             bread
             ,
             and
             steepe
             it
             in
             allom
             milke
             and
             ad
             sugar
             vnto
             it
             and
             eate
             it
             ,
             and
             it
             will
             open
             the
             belly
             .
          
           
             
             Take
             the
             kyrnelles
             of
             three
             Peatch
             stones
             ,
             &
             bruise
             them
             ,
             seauen
             cornes
             of
             ●ase
             pepper
             ,
             and
             of
             slyced
             ginger
             a
             greater
             quantitie
             then
             of
             the
             pepper
             ,
             pound
             all
             together
             grosly
             &
             put
             it
             into
             a
             spoonefull
             of
             Sacke
             (
             which
             is
             the
             best
             )
             or
             else
             white
             wine
             or
             strong
             ale
             ,
             and
             drinke
             it
             off
             in
             a
             great
             spoone
             ,
             then
             fast
             two
             houres
             after
             and
             walke
             vp
             &
             downe
             if
             you
             can
             ,
             if
             otheswise
             ,
             keepe
             your selfe
             warme
             ,
             and
             be
             ware
             of
             melancholly
             .
             It
             may
             be
             taken
             at
             all
             times
             .
          
           
             
             Take
             of
             
               Dasies
               ,
               comfrey
               ,
               Polpodi
            
             ,
             of
             the
             oake
             and
             auence
             of
             each
             halfe
             a
             handfull
             ,
             two
             roots
             of
             Osmund
             ,
             boyle
             them
             in
             strong
             Ale
             &
             hony
             ,
             and
             drinke
             thereof
             morning
             ,
             noone
             ,
             &
             night
             ,
             &
             it
             wil
             breake
             any
             reasonable
             rupture
             .
             Or
             otherwise
             take
             of
             
               Smallage
               ,
               Comfrey
               setwell
               ,
               polypody
            
             that
             growes
             on
             the
             grownd
             like
             
               fearne
               ,
               dasie●
            
             ,
             and
             mores
             ,
             of
             each
             a
             like
             ,
             stampe
             them
             very
             small
             ,
             and
             boyle
             them
             well
             in
             Barme
             ,
             vntill
             it
             bee
             thicke
             like
             a
             pultis
             ,
             and
             so
             keepe
             it
             in
             a
             closse
             vessell
             ,
             and
             when
             you
             haue
             occasion
             to
             vse
             it
             ,
             make
             it
             as
             hot
             as
             the
             party
             can
             suffer
             it
             ,
             and
             lay
             it
             to
             the
             place
             grieued
             ,
             then
             with
             a
             trusse
             ,
             
             trusse
             him
             vp
             close
             ,
             and
             let
             him
             be
             carefull
             for
             strayning
             of
             himselfe
             ,
             and
             in
             a
             few
             dayes
             it
             will
             knyt
             ,
             during
             which
             euer
             giue
             him
             to
             drinke
             a
             draught
             of
             red
             wine
             ,
             and
             put
             therein
             a
             good
             quantitie
             of
             the
             flower
             of
             fetches
             finely
             boulted
             styrring
             it
             well
             together
             ,
             and
             then
             fast
             an
             houre
             after
             .
          
           
             For
             the
             violent
             paine
             of
             the
             stone
             ,
             make
             a
             posset
             of
             milke
             and
             sacke
             ,
             
             then
             take
             off
             the
             curd
             ,
             and
             put
             a
             handfull
             of
             Camomill
             flowers
             into
             the
             drinke
             ,
             then
             put
             it
             into
             a
             pewter
             pot
             and
             let
             it
             stand
             vpon
             hot
             imbers
             ,
             so
             that
             it
             may
             dissolue
             :
             and
             then
             drinke
             it
             as
             occasion
             shall
             serue
             :
             
             Other
             for
             this
             griefe
             ●ake
             the
             stone
             of
             an
             Oxe
             gall
             ,
             &
             drie
             it
             in
             an
             ouen
             ,
             then
             beate
             ●t
             to
             pouder
             ,
             and
             take
             of
             it
             the
             quantitie
             of
             a
             hasill
             nut
             with
             a
             draught
             of
             good
             old
             ale
             or
             white
             wine
             .
          
           
             For
             the
             Collicke
             and
             stone
             ,
             
             take
             hawthorne
             berries
             ,
             the
             berries
             of
             sweet
             briars
             ,
             and
             ashen
             keyes
             ,
             and
             dry
             them
             euery
             ●ne
             seuerally
             vntill
             you
             make
             them
             into
             pouder
             ,
             then
             put
             a
             ●●ttle
             quantity
             of
             euery
             one
             of
             them
             together
             ,
             then
             if
             you
             ●●inke
             good
             put
             to
             it
             the
             pouder
             of
             Licoras
             and
             aniseeds
             ,
             to
             ●he
             intent
             that
             the
             party
             may
             the
             better
             take
             it
             ,
             then
             put
             in
             a
             quantity
             of
             this
             pouder
             in
             a
             draught
             of
             white
             wine
             ,
             &
             drinke
             ●
             fasting
             .
             
             Otherwise
             you
             may
             take
             
               Smallage
               seede
               ,
               Parsley
               ,
               ●●uage
               ,
               Saxifrage
               ,
            
             &
             broome-seede
             ,
             of
             each
             one
             of
             them
             a
             little
             quantitie
             ,
             beate
             them
             into
             a
             pouder
             ,
             and
             when
             you
             feele
             a
             ●●t
             of
             either
             of
             the
             diseases
             ,
             eate
             of
             this
             pouder
             a
             spoonefull
             at
             a
             time
             either
             in
             pottage
             ,
             or
             else
             in
             the
             broth
             of
             a
             chicken
             ,
             and
             so
             fast
             two
             or
             three
             howers
             after
             .
          
           
             To
             make
             a
             pouder
             for
             the
             collicke
             and
             stone
             ,
             take
             
               fenell
               ,
               ●arsley
               seede
            
             ,
             
             
               any
               seed
            
             ,
             and
             
               earraway
               seed
            
             ,
             of
             each
             the
             waight
             of
             sixe
             pence
             ,
             of
             
               gromel
               seede
               ,
               saxifrage
               seede
            
             ,
             the
             roots
             of
             Fili●endula
             ,
             and
             licoras
             ,
             of
             each
             the
             waight
             of
             twelfe-pence
             ,
             of
             
               ●allingall
               ,
               spikenard
            
             ,
             and
             Cinamon
             ,
             of
             each
             the
             waight
             of
             eight
             ●ence
             ,
             of
             Seena
             the
             waight
             of
             xvii
             .
             shillings
             ,
             good
             waight
             ,
             ●eate
             them
             all
             to
             pouder
             and
             searce
             it
             ,
             which
             will
             waigh
             in
             
             all
             25.
             shillings
             and
             6.
             pence
             :
             This
             pouder
             is
             to
             bee
             giuen
             in
             white
             wine
             and
             sugar
             in
             the
             morning
             fasting
             ,
             and
             so
             to
             continue
             fasting
             two
             howers
             after
             ;
             and
             to
             take
             of
             it
             at
             one
             time
             the
             waite
             of
             ten
             pence
             or
             twelue
             pence
             .
             Other
             Physitians
             for
             the
             stone
             take
             a
             quart
             of
             renish
             or
             white
             wine
             ,
             
             and
             two
             lymons
             ,
             and
             pare
             the
             vpper
             rinde
             thinne
             ,
             &
             slice
             them
             into
             the
             wine
             ,
             and
             as
             much
             white
             soape
             as
             the
             waight
             of
             a
             groate
             ,
             and
             boyle
             them
             to
             a
             pint
             ,
             and
             put
             thereto
             sugar
             according
             to
             your
             discretion
             ;
             and
             so
             drinke
             it
             keeping
             your selfe
             warme
             in
             your
             bed
             ,
             and
             lying
             vpon
             your
             backe
             .
          
           
             
             For
             the
             stone
             in
             the
             reynes
             ,
             take
             
               Ameos
               ,
               Camomill
               ,
               Maiden-haire
               ,
               Sparrow-tounge
               ,
            
             and
             Filapendula
             ,
             of
             each
             a
             like
             quantity
             ,
             drie
             it
             in
             an
             ouen
             ,
             and
             then
             beate
             it
             to
             pouder
             ,
             and
             euery
             Morning
             drinke
             halfe
             a
             sponefull
             thereof
             with
             a
             good
             draught
             of
             white
             wine
             ,
             and
             it
             will
             helpe
             .
          
           
             
             For
             the
             stone
             in
             the
             bladder
             ,
             take
             a
             Radish
             roote
             and
             slit
             it
             crosse
             twice
             ,
             then
             put
             it
             into
             a
             pint
             of
             white
             wine
             ,
             and
             stoppe
             the
             vessell
             exceeding
             close
             :
             then
             let
             it
             stand
             all
             one
             night
             ,
             and
             the
             next
             morning
             drinke
             it
             off
             fasting
             ,
             &
             thus
             do
             diuers
             mornings
             together
             ,
             and
             it
             will
             helpe
             .
          
           
             
             For
             the
             stone
             in
             the
             bladder
             take
             the
             kernels
             of
             sloes
             &
             drie
             them
             on
             a
             tile
             stone
             ,
             then
             beate
             them
             to
             pouder
             ,
             then
             take
             the
             roots
             of
             
               Alexanders
               ,
               parsly
               ,
               pellitorie
            
             ,
             &
             holihocke
             ,
             of
             euery
             of
             their
             roots
             a
             like
             quantitie
             ,
             &
             seeth
             them
             all
             in
             white
             wine
             ,
             or
             else
             in
             the
             broth
             of
             a
             yong
             chicken
             :
             then
             straine
             them
             into
             a
             cleane
             vessell
             ,
             &
             when
             you
             drinke
             of
             it
             ,
             put
             into
             it
             halfe
             a
             spoonefull
             of
             the
             pouder
             of
             slow
             kernels
             .
             Also
             if
             you
             take
             the
             oyle
             of
             Scorpion
             ,
             it
             is
             very
             good
             to
             annoynt
             the
             members
             ,
             &
             the
             tender
             part
             of
             the
             belly
             against
             the
             bladder
             .
          
           
             
             To
             make
             a
             bath
             for
             the
             stone
             ,
             take
             
               mallowes
               ,
               holihocke
            
             ,
             and
             lilly
             roots
             ,
             &
             
               linseed
               ,
               pellitory
            
             of
             the
             wall
             ,
             and
             seeth
             them
             in
             the
             broth
             of
             a
             sheepes
             head
             ,
             and
             bath
             the
             reines
             of
             the
             backe
             therewith
             oftentimes
             ,
             for
             it
             will
             open
             the
             straitnes
             of
             
             the
             water
             conduits
             ,
             that
             the
             stone
             may
             haue
             issue
             ,
             and
             asswage
             the
             paine
             ,
             and
             bring
             out
             the
             grauell
             with
             the
             vrine
             :
             but
             yet
             in
             more
             effect
             ,
             when
             a
             plaister
             is
             made
             and
             laid
             vnto
             the
             reines
             and
             belly
             immediately
             after
             the
             bathing
             .
          
           
             To
             make
             a
             water
             for
             the
             stone
             ,
             
             take
             a
             gallon
             of
             new
             milke
             of
             a
             red
             Cow
             ,
             and
             put
             therein
             a
             handfull
             of
             Pellitory
             of
             the
             wall
             ,
             and
             a
             handfull
             of
             wild
             time
             ,
             and
             a
             handfull
             of
             Saxifrage
             and
             a
             handfull
             of
             parsly
             ,
             and
             two
             or
             three
             radish
             roots
             sliced
             and
             a
             quantitie
             of
             Philipendula
             roots
             ,
             let
             them
             lie
             in
             the
             milke
             a
             night
             ,
             and
             in
             the
             morning
             put
             the
             milke
             with
             the
             hearbs
             into
             a
             still
             ,
             &
             distill
             them
             with
             a
             moderate
             fire
             of
             charrcole
             or
             such
             like
             :
             then
             when
             you
             are
             to
             vse
             the
             water
             ,
             take
             a
             draught
             of
             renish
             wine
             or
             whit
             wine
             ,
             and
             put
             into
             it
             fiue
             spoonfull
             of
             the
             distilled
             water
             ,
             and
             a
             little
             sugar
             and
             nutmeg
             sliced
             ,
             &
             then
             drinke
             of
             it
             ,
             the
             next
             day
             meddle
             not
             with
             it
             ,
             but
             the
             third
             day
             do
             as
             you
             did
             the
             first
             day
             ,
             and
             so
             euery
             other
             day
             for
             a
             weekes
             space
             .
          
           
             For
             the
             difficulty
             of
             vrine
             ,
             
             or
             hardnesse
             to
             make
             water
             ,
             take
             
               Smallage
               ,
               Dill
               ,
               Any-seedes
            
             and
             Burnet
             ,
             of
             each
             a
             like
             quantitie
             ,
             and
             drie
             them
             and
             beate
             them
             to
             fine
             pouder
             ,
             and
             drink
             halfe
             a
             spoonefull
             thereof
             with
             a
             good
             draught
             of
             white
             wine
             .
          
           
             If
             the
             Vrine
             be
             hot
             and
             burning
             ,
             
             the
             party
             shall
             vse
             euery
             morning
             to
             drinke
             a
             good
             draught
             of
             new
             milke
             and
             sugar
             well
             mixt
             together
             ,
             and
             by
             all
             meanes
             to
             abstaine
             from
             beere
             that
             is
             old
             ,
             hard
             ,
             and
             tart
             ,
             and
             from
             all
             meates
             and
             sawces
             which
             are
             sower
             or
             sharpe
             .
          
           
             For
             the
             strangullion
             ,
             
             take
             
               Saxifrage
               ,
               Polipody
            
             ,
             of
             the
             Oake
             ,
             the
             roots
             of
             beanes
             ,
             and
             a
             quantitie
             or
             Raysins
             ,
             of
             euery
             one
             three
             handfull
             or
             more
             ,
             and
             then
             two
             gallonds
             of
             good
             wine
             ,
             or
             else
             wine
             lees
             ,
             and
             put
             it
             into
             a
             slerpentary
             and
             make
             therof
             a
             good
             quantitie
             ,
             and
             giue
             the
             sicke
             therof
             to
             drinke
             morning
             and
             euening
             a
             spoonefull
             at
             once
             .
          
           
             For
             them
             that
             cannot
             hold
             their
             water
             in
             the
             night
             time
             ,
             
             take
             Kiddes
             hoofe
             and
             drie
             it
             and
             beete
             it
             into
             powder
             ,
             
             and
             giue
             it
             to
             the
             patient
             to
             drinke
             ,
             either
             in
             beare
             or
             ale
             foure
             or
             fiue
             times
             .
          
           
             
             For
             the
             rupture
             or
             bursnesse
             in
             men
             ,
             take
             Comphrie
             and
             Ferneosmund
             ,
             and
             beate
             them
             together
             with
             yellow
             waxe
             and
             Deares
             suet
             till
             it
             come
             to
             a
             salue
             ,
             &
             then
             apply
             it
             to
             the
             broken
             place
             and
             it
             will
             knit
             it
             ;
             also
             it
             shall
             be
             good
             for
             the
             party
             to
             take
             Comphry
             roots
             ,
             and
             rost
             them
             in
             hot
             imbers
             at
             you
             rost
             wardens
             ,
             and
             let
             the
             diseased
             party
             eate
             them
             ,
             for
             they
             are
             very
             soueraine
             for
             the
             rupture
             ,
             especially
             being
             eaten
             fasting
             ,
             
             and
             by
             all
             meanes
             let
             him
             weare
             a
             strong
             trufle
             till
             he
             be
             whole
             .
          
           
             Take
             Goates
             clawes
             &
             burne
             them
             in
             a
             new
             earthen
             pot
             to
             powder
             ,
             then
             put
             of
             the
             pouder
             into
             broth
             or
             pottage
             &
             eate
             therein
             ,
             or
             otherwise
             take
             
               Rew
               ,
               Gromell
            
             ,
             and
             Parsly
             ,
             and
             stampe
             them
             together
             &
             mixe
             it
             with
             wine
             and
             drinke
             it
             .
          
           
             
             Taka
             
               Agnus
               castus
            
             ,
             and
             Castoreum
             and
             seeth
             them
             together
             in
             wine
             and
             drinke
             thereof
             ,
             also
             seeth
             them
             in
             Vineger
             and
             hot
             lappe
             it
             about
             the
             priuie
             parts
             and
             it
             will
             helpe
             .
             
          
           
             Take
             Malmesey
             and
             Butter
             ,
             and
             warme
             it
             and
             wash
             the
             reynes
             of
             the
             backe
             ,
             whereupon
             you
             find
             paine
             ,
             then
             take
             oyle
             of
             mace
             and
             annoynt
             the
             backe
             therewith
             .
          
           
             
             First
             wash
             the
             reynes
             of
             the
             backe
             with
             warme
             white
             wine
             ,
             then
             annoynt
             all
             the
             backe
             with
             the
             oyntment
             called
             Perstuaneto
             .
             
          
           
             Take
             a
             legge
             of
             beefe
             ,
             a
             handfull
             of
             Fenell
             roots
             ,
             a
             handfull
             of
             parsly
             roots
             ,
             
             two
             roots
             of
             comfrey
             ,
             one
             pound
             of
             raysons
             of
             the
             sun
             ,
             a
             pound
             of
             damaske
             prumes
             ,
             and
             a
             quarter
             o●
             a
             pound
             of
             dates
             ,
             put
             all
             these
             together
             and
             boyle
             them
             very
             lost
             with
             sixe
             leaues
             of
             nip
             ,
             sixe
             leaues
             of
             clary
             ,
             twelue
             leaues
             of
             bittany
             of
             the
             wood
             ,
             and
             a
             little
             haras-tongue
             ,
             when
             they
             are
             sod
             very
             soft
             ,
             take
             them
             and
             stampe
             them
             very
             small
             and
             and
             straine
             them
             into
             the
             same
             broth
             againe
             with
             a
             quart
             of
             
             sacke
             and
             a
             penyworth
             of
             large
             mace
             ,
             and
             of
             this
             drink
             at
             your
             pleasure
             .
          
           
             For
             the
             Hemeroides
             ,
             
             which
             is
             a
             troublesome
             and
             a
             sore
             griefe
             ,
             take
             of
             
               Dill
               ,
               Dogge-fennell
            
             ,
             and
             Pellitory
             of
             Spaine
             ,
             of
             each
             hafe
             a
             handfull
             ,
             and
             beate
             it
             in
             a
             morter
             with
             sheepes
             suet
             and
             blacke
             sope
             til
             it
             co●e
             to
             a
             salue
             ,
             &
             then
             lay
             it
             plasterwise
             to
             the
             sore
             ,
             and
             it
             will
             giue
             the
             griefe
             ease
             .
          
           
             For
             the
             piles
             or
             Hemerods
             ,
             
             take
             halfe
             a
             pint
             of
             ale
             ,
             and
             a
             good
             quantity
             of
             pepper
             ,
             and
             as
             much
             allom
             as
             a
             walenut
             :
             boyle
             all
             this
             together
             till
             it
             be
             as
             thicke
             as
             b●●dlime
             or
             thicker
             ,
             this
             done
             take
             the
             iuice
             of
             white
             violets
             ,
             &
             the
             iuice
             of
             housleeke
             ,
             and
             when
             it
             is
             almost
             cold
             ,
             put
             in
             the
             iuice
             and
             straine
             them
             all
             together
             ,
             and
             with
             this
             oyntment
             annoynt
             the
             sore
             place
             twice
             a
             day
             .
             Otherwise
             for
             this
             griefe
             take
             lead
             and
             grate
             it
             small
             ,
             &
             lay
             it
             vpon
             the
             sores
             :
             or
             else
             take
             muskles
             dried
             and
             beate
             to
             pouder
             ,
             and
             lay
             it
             on
             the
             sores
             .
          
           
             If
             a
             mans
             fundament
             fall
             downe
             through
             som
             cold
             taken
             or
             other
             cause
             ,
             
             let
             it
             be
             forthwith
             put
             vp
             againe
             :
             then
             take
             the
             powder
             or
             
               Towne
               cresses
            
             dried
             ,
             and
             strew
             it
             gently
             vpon
             the
             fundament
             ,
             and
             annoynt
             the
             reines
             of
             the
             backe
             with
             hony
             ,
             
             and
             then
             about
             it
             strew
             the
             powder
             of
             Cummin
             and
             calafine
             mixt
             together
             ,
             and
             ease
             will
             come
             thereby
             .
          
           
             Take
             a
             great
             handfull
             of
             orpyns
             ,
             &
             bruise
             them
             betweene
             your
             hands
             till
             they
             be
             like
             a
             salue
             ,
             and
             then
             lay
             them
             vpon
             a
             cloth
             and
             bind
             them
             fast
             to
             the
             fundament
             .
          
           
             To
             helpe
             the
             greene
             sicknesse
             ,
             take
             a
             pottle
             of
             white
             wine
             &
             a
             handfull
             of
             Rosemary
             ,
             a
             handfull
             of
             worme-wood
             ,
             an
             ounce
             of
             
               cardus
               benedictus
            
             seed
             ,
             
             and
             a
             dramme
             of
             Cloue
             :
             all
             these
             must
             be
             put
             into
             the
             white-wine
             in
             a
             iugge
             ,
             and
             couered
             very
             close
             ,
             and
             in
             steepe
             a
             day
             &
             a
             night
             before
             the
             party
             drinke
             of
             it
             ,
             then
             let
             her
             drinke
             of
             it
             euery
             morning
             and
             two
             houres
             before
             supper
             :
             &
             so
             take
             for
             a
             fortnight
             ,
             and
             let
             her
             stirre
             as
             much
             as
             she
             can
             ,
             the
             more
             the
             better
             ,
             &
             as
             earely
             as
             she
             can
             :
             
             Otherwise
             for
             this
             sicknesse
             take
             
               Isop
               ,
               Fennell
            
             ,
             and
             Peny-royall
             ,
             of
             these
             three
             one
             good
             handfull
             ,
             take
             two
             ounces
             of
             Currants
             ,
             seeth
             these
             in
             a
             pint
             of
             faire
             water
             to
             the
             halfe
             ,
             then
             straine
             the
             hearbs
             from
             the
             liquor
             ,
             &
             put
             therto
             two
             ounces
             of
             fine
             sugar
             ,
             and
             two
             spoonefuls
             of
             white
             wine
             vinegar
             ,
             and
             let
             the
             party
             drinke
             euery
             morning
             foure
             spoonefuls
             thereof
             and
             walke
             vpon
             it
             .
          
           
             
             To
             increase
             a
             womans
             milke
             ,
             you
             shall
             boyle
             in
             strong
             posset
             ale
             good
             store
             of
             Colworts
             ,
             &
             cause
             her
             to
             drinke
             euery
             meale
             of
             the
             same
             ,
             also
             if
             shee
             vse
             to
             eate
             boyled
             Colworts
             with
             her
             meate
             ,
             it
             will
             wonderfully
             increase
             her
             milke
             also
             .
          
           
             
             To
             drie
             vp
             womans
             milke
             ,
             take
             red
             sage
             ,
             &
             hauing
             stampt
             it
             and
             strayned
             the
             iuice
             from
             the
             same
             ,
             adde
             thereunto
             as
             much
             wine
             vinegar
             ,
             and
             stirre
             them
             well
             together
             ,
             then
             warming
             it
             on
             a
             flat
             dish
             ouer
             a
             few
             coales
             ,
             steepe
             therein
             a
             sheete
             of
             browne
             paper
             ,
             then
             making
             a
             hole
             in
             the
             midst
             therof
             for
             the
             nipple
             of
             the
             brest
             to
             goe
             through
             ,
             couer
             all
             the
             brest
             ouer
             with
             the
             paper
             ,
             and
             remoue
             it
             as
             occasion
             shall
             serue
             ,
             but
             be
             very
             carefull
             it
             be
             laid
             very
             hot
             to
             .
             Some
             are
             of
             opinion
             ,
             that
             for
             a
             woman
             to
             milke
             her
             brests
             vpon
             the
             earth
             will
             cause
             the
             milke
             to
             dry
             ,
             but
             I
             referre
             it
             to
             triall
             .
          
           
             
             To
             helpe
             womens
             sore
             breasts
             ,
             when
             they
             are
             swelled
             or
             else
             inflamed
             :
             Take
             violet
             leaues
             and
             cut
             them
             small
             ,
             and
             seeth
             them
             in
             milke
             or
             running
             water
             with
             wheate
             bran
             ,
             or
             wheate
             bread
             crummes
             :
             then
             lay
             it
             to
             the
             sore
             as
             hot
             as
             the
             party
             can
             indure
             it
             .
          
           
             
             If
             a
             woman
             haue
             a
             strong
             and
             hard
             labour
             :
             Take
             foure
             spoonefull
             of
             another
             womans
             milke
             ,
             &
             giue
             it
             the
             woman
             to
             drinke
             in
             her
             labour
             ,
             and
             shee
             shall
             be
             deliuered
             presently
             .
          
           
             
             If
             a
             woman
             by
             mischance
             haue
             her
             child
             dead
             within
             her
             shee
             shall
             take
             
               Vitander
               ,
               Felwort
            
             ,
             and
             Penyroyall
             ,
             and
             stampe
             them
             ,
             and
             take
             of
             each
             a
             spoonefull
             of
             the
             iuice
             ,
             and
             mixe
             it
             with
             old
             wine
             and
             giue
             it
             her
             to
             drinke
             ,
             and
             shee
             shall
             soone
             
             be
             deliuered
             without
             danger
             .
          
           
             To
             make
             a
             woman
             apt
             to
             conceiue
             ,
             
             let
             her
             either
             drinke
             Mugwort
             steeped
             in
             her
             wine
             ,
             or
             else
             the
             pouder
             thereof
             mixed
             with
             her
             wine
             ,
             
             as
             shall
             best
             please
             her
             tast
             .
          
           
             Take
             the
             pouder
             of
             Corrall
             finely
             ground
             and
             eate
             it
             in
             a
             reare
             egge
             ,
             and
             it
             will
             stay
             the
             flux
             .
          
           
             Against
             the
             flowers
             with-holden
             in
             women
             ,
             make
             a
             pessary
             of
             the
             iuyce
             of
             Mugwort
             or
             the
             water
             that
             it
             is
             sodden
             in
             and
             apply
             it
             ,
             
             but
             if
             it
             be
             for
             the
             fluxe
             of
             the
             flowers
             ,
             take
             the
             iuice
             of
             plantane
             and
             drinke
             it
             in
             red
             wine
             .
          
           
             Take
             a
             Fomentation
             made
             of
             the
             water
             wherein
             the
             leaues
             and
             flowers
             of
             Tutson
             is
             sodden
             ,
             
             drinke
             the
             superfluities
             of
             the
             matryx
             ,
             
             it
             clenseth
             the
             entrance
             ,
             but
             this
             hearb
             would
             be
             gathered
             in
             haruest
             ;
             if
             a
             woman
             haue
             paine
             in
             the
             matrix
             ,
             set
             on
             the
             fire
             water
             that
             Amomum
             hath
             been
             sodden
             in
             and
             the
             dewition
             make
             a
             pessarye
             and
             it
             will
             giue
             ease
             .
          
           
             Take
             two
             or
             three
             egges
             and
             they
             must
             bee
             neither
             rost
             nor
             raw
             ,
             
             but
             betweene
             both
             ,
             and
             then
             take
             butter
             that
             salt
             neuer
             came
             in
             ,
             and
             put
             it
             into
             the
             egges
             and
             supp
             them
             off
             ,
             &
             eate
             a
             peece
             of
             browne
             bread
             to
             them
             &
             drinke
             a
             draught
             of
             small
             ale
             .
          
           
             Take
             the
             root
             of
             
               Aristolo●hia
               rotunda
            
             and
             boyle
             it
             in
             wine
             and
             oyle
             ,
             
             and
             make
             a
             fomentation
             thereof
             and
             it
             helpe
             .
          
           
             Take
             the
             budds
             and
             tender
             crops
             of
             Bryonye
             ,
             and
             boyle
             them
             in
             broth
             or
             pottage
             ,
             
             and
             let
             the
             woman
             eate
             thereof
             ,
             it
             is
             soueraine
             .
          
           
             Take
             Mugwort
             ,
             
             motherwort
             ,
             and
             mynts
             ,
             the
             quantitie
             of
             a
             handfull
             in
             all
             ,
             seeth
             them
             together
             in
             a
             pint
             of
             Malmsey
             and
             giue
             her
             to
             drinke
             thereof
             two
             or
             three
             spoonefull
             at
             a
             time
             ,
             and
             it
             will
             appease
             her
             swounding
             .
          
           
             Take
             henbane
             stamped
             and
             mixt
             with
             vinegar
             and
             apply
             it
             plaister
             wise
             ouer
             all
             the
             forehead
             ,
             
             and
             it
             will
             cause
             sleepe
             .
          
           
             Take
             
               Sage
               ,
               Smallage
               ,
               Mallowes
            
             and
             plantane
             ,
             of
             each
             an
             
             handfull
             beate
             them
             all
             well
             in
             a
             morter
             ,
             then
             put
             to
             them
             oatemeale
             and
             milke
             ,
             
             and
             spread
             it
             on
             a
             fine
             linnen
             cloth
             an
             inch
             thicke
             ,
             and
             lay
             it
             to
             the
             brest
             or
             brests
             ,
             or
             otherwise
             take
             white
             bread
             leauen
             and
             straine
             it
             with
             creame
             ,
             &
             put
             thereto
             two
             or
             three
             yolkes
             of
             egges
             ,
             salt
             ,
             oyle
             ,
             or
             oyle
             of
             Roses
             ,
             and
             put
             it
             vpon
             a
             soft
             fire
             till
             it
             bee
             luke
             warme
             ,
             and
             so
             apply
             it
             to
             the
             brest
             .
          
           
             
             For
             morphew
             ,
             whether
             it
             be
             white
             or
             blacke
             ,
             take
             of
             the
             Lethargie
             of
             gold
             a
             dram
             ,
             of
             vnwrought
             brimston
             two
             drams
             beate
             them
             into
             fine
             powder
             ,
             then
             take
             of
             the
             oyle
             of
             Roses
             ,
             and
             swines
             grease
             ,
             of
             each
             a
             like
             quantitie
             ,
             and
             grind
             them
             all
             together
             with
             halfe
             a
             dramme
             of
             camphyre
             and
             a
             little
             vinegar
             ,
             and
             annoynt
             the
             same
             therewith
             morning
             and
             euening
             .
          
           
             
             To
             breede
             hayre
             ,
             take
             Southerne-wood
             and
             burne
             it
             to
             ashes
             ,
             and
             mixe
             it
             well
             with
             common
             oyle
             ,
             then
             annoynt
             the
             balde
             place
             therwith
             morning
             aud
             euening
             ,
             &
             it
             will
             breede
             hayre
             exceedingly
             .
          
           
             
             For
             the
             gout
             ,
             take
             
               Aristolochia
               rotunda
               ,
               Althea
               ,
               Bett●nie
               ,
            
             and
             the
             roots
             of
             wild
             Neepe
             ,
             and
             the
             roots
             of
             the
             wild
             Docke
             cut
             in
             peeces
             after
             the
             vpper
             rind
             is
             taken
             away
             ,
             of
             each
             a
             like
             quantitie
             ,
             boyle
             then
             all
             in
             running
             water
             till
             they
             be
             soft
             and
             thicke
             :
             then
             stampe
             them
             in
             a
             morter
             as
             small
             as
             may
             be
             ,
             and
             put
             thereto
             a
             little
             quantitie
             of
             chymney
             soot
             ,
             and
             a
             pint
             or
             better
             of
             new
             milke
             of
             a
             Cow
             which
             is
             all
             of
             one
             entire
             colour
             ,
             &
             as
             much
             of
             the
             vrine
             of
             a
             man
             that
             is
             fasting
             ,
             and
             hauing
             stirred
             them
             all
             well
             together
             ,
             boyle
             them
             once
             againe
             on
             the
             fire
             ,
             then
             as
             hot
             as
             the
             party
             can
             suffer
             it
             ,
             apply
             it
             to
             the
             grieued
             place
             ,
             and
             it
             will
             giue
             him
             ease
             .
          
           
             
             For
             the
             Syatica
             ,
             take
             of
             mustard
             seede
             a
             good
             handfull
             ,
             and
             as
             much
             in
             waight
             of
             hony
             ,
             and
             as
             much
             in
             waight
             of
             figges
             ,
             and
             crummes
             of
             white
             bread
             halfe
             so
             much
             ,
             then
             with
             strong
             vinegar
             beate
             in
             a
             morter
             till
             it
             come
             to
             a
             salue
             ,
             then
             apply
             it
             to
             the
             grieued
             place
             and
             it
             will
             giue
             the
             grieued
             
             party
             ease
             ,
             so
             will
             also
             a
             plaister
             of
             Oxicrotium
             ,
             if
             it
             be
             continually
             warme
             vpon
             the
             same
             .
          
           
             To
             helpe
             all
             manner
             of
             swellings
             or
             aches
             ,
             
             in
             what
             part
             of
             the
             body
             soeuer
             it
             be
             ,
             or
             the
             stinging
             of
             any
             venomous
             beas●
             ,
             as
             
               Adder
               ,
               Snake
            
             ,
             or
             such
             like
             ,
             take
             
               horehound
               ,
               smallage
               ,
               porrets
            
             ,
             small
             mallowes
             ,
             and
             wild
             tansey
             ,
             of
             each
             a
             like
             quantitie
             ,
             and
             bruise
             them
             or
             cut
             them
             small
             :
             Then
             seeth
             them
             altogether
             in
             a
             pan
             with
             milke
             ,
             oatemeale
             ,
             and
             as
             much
             Sheepes
             suet
             ,
             or
             Deares
             suet
             as
             an
             hens
             egge
             ,
             and
             let
             it
             boyle
             till
             it
             bee
             a
             thicke
             plaister
             ,
             then
             lay
             it
             vpon
             a
             blew
             woolen
             cloath
             ,
             and
             lay
             it
             to
             the
             griefe
             as
             hot
             as
             one
             can
             suffer
             it
             .
          
           
             For
             any
             swelling
             in
             the
             legges
             or
             feete
             ,
             
             take
             a
             good
             handfull
             of
             water
             cresses
             and
             shread
             them
             small
             ,
             and
             put
             them
             in
             an
             earthen
             pot
             ,
             and
             put
             thereto
             thicke
             wine
             lees
             ,
             and
             wheate
             branne
             ,
             and
             sheepes
             suet
             ,
             of
             each
             of
             them
             a
             like
             quantitie
             ,
             and
             let
             them
             boyle
             together
             vntill
             they
             bee
             thicke
             ,
             then
             take
             a
             linnen
             cloath
             bind
             it
             all
             about
             the
             sore
             and
             swelling
             as
             hot
             as
             the
             party
             grieued
             can
             indure
             it
             ,
             &
             let
             it
             remaine
             on
             a
             whole
             night
             ,
             and
             a
             day
             without
             any
             remouing
             ,
             and
             when
             you
             take
             it
             away
             lay
             to
             it
             a
             fresh
             plaister
             ,
             hot
             ,
             as
             before
             ,
             &
             it
             will
             take
             away
             bothe
             the
             paine
             &
             the
             swelling
             .
             Other
             Surgions
             for
             this
             griefe
             take
             hony
             and
             beere
             and
             heate
             them
             together
             ,
             &
             therewith
             bath
             the
             swelling
             both
             morning
             and
             euening
             .
          
           
             To
             wash
             any
             sore
             or
             vlcer
             ,
             
             take
             running
             water
             &
             
               Bole
               Armoniake
            
             and
             camphire
             ,
             and
             boyle
             them
             together
             ,
             and
             dip
             in
             a
             cloth
             ,
             and
             lay
             it
             to
             the
             sore
             as
             hot
             as
             it
             may
             be
             indured
             ,
             also
             plantane
             water
             is
             good
             to
             kill
             the
             heate
             of
             any
             sore
             :
             or
             if
             you
             take
             woodbine●
             leaues
             and
             bruise
             them
             small
             ,
             it
             will
             heale
             a
             sore
             ;
             or
             if
             you
             wash
             a
             sore
             with
             veriuice
             ,
             that
             hath
             beene
             burnt
             or
             scalded
             ,
             it
             is
             a
             present
             remedy
             .
          
           
             Others
             for
             this
             griefe
             ,
             take
             the
             greene
             of
             goose
             dunge
             &
             boyle
             it
             in
             fresh
             butter
             ,
             
             then
             straine
             it
             and
             vse
             it
             .
             Also
             sallet
             oyle
             and
             snow
             water
             beaten
             together
             ,
             will
             cure
             any
             scald
             or
             
             burning
             .
          
           
             
             To
             cure
             any
             old
             sore
             how
             grieuous
             soeuer
             it
             bee
             ,
             take
             of
             new
             milke
             three
             quarts
             ,
             a
             good
             handful
             of
             plantane
             ,
             and
             let
             it
             boyle
             till
             a
             pint
             be
             consumed
             :
             Then
             ad
             three
             ounces
             of
             allom
             made
             in
             powder
             ,
             and
             one
             ounce
             and
             a
             halfe
             of
             white
             
               Sugar
               candy
            
             powdered
             .
             Also
             then
             let
             it
             boyle
             a
             little
             till
             it
             haue
             a
             hard
             curd
             ,
             then
             straine
             it
             with
             this
             warme
             the
             vlcer
             ,
             and
             all
             the
             member
             about
             it
             :
             then
             drie
             it
             ,
             and
             lay
             vpon
             the
             vlcer
             ,
             
               vnguentum
               Basilicon
            
             spread
             on
             lint
             ,
             and
             your
             diminium
             plaister
             diminio
             ouer
             it
             :
             for
             this
             strengtheneth
             and
             killeth
             the
             itch
             :
             but
             if
             you
             find
             this
             is
             not
             sharpe
             enough
             ,
             then
             take
             of
             milke
             a
             quart
             ,
             allom
             in
             pouder
             two
             ounces
             ,
             vinegar
             a
             spooneful
             ,
             whē
             the
             milke
             doth
             seeth
             ,
             put
             in
             the
             allom
             &
             vinegar
             :
             then
             take
             off
             the
             curd
             ,
             and
             vse
             the
             rest
             as
             was
             before
             said
             ,
             and
             it
             will
             cure
             it
             .
          
           
             
             For
             scabs
             or
             itch
             take
             
               vnguentum
               populion
            
             ,
             and
             therewith
             annoynt
             the
             party
             and
             it
             will
             helpe
             ,
             but
             if
             it
             be
             more
             strong
             &
             ranke
             ,
             take
             an
             ounce
             of
             
               Nerue
               oile
            
             and
             three
             penyworth
             of
             quicksiluer
             ,
             and
             beate
             and
             worke
             them
             together
             ,
             till
             you
             see
             that
             assuredly
             the
             quicksiluer
             is
             kild
             ,
             then
             let
             the
             party
             annoynt
             therewith
             the
             palmes
             of
             his
             hands
             ,
             the
             boughs
             at
             his
             elbowes
             ,
             his
             arme
             pits
             ,
             &
             hammes
             ,
             and
             it
             will
             cure
             all
             his
             body
             .
          
           
             
             To
             cure
             the
             Leprosie
             ,
             take
             the
             iuice
             of
             colworts
             ,
             and
             mixe
             it
             with
             Allom
             and
             strong
             Ale
             ,
             and
             annoynt
             the
             leaper
             therewith
             morning
             and
             euening
             ,
             and
             it
             will
             cleanse
             him
             wonderfully
             ,
             especially
             if
             he
             bee
             purged
             first
             ,
             and
             haue
             some
             part
             of
             his
             corrupt
             blood
             taken
             away
             .
          
           
             
             To
             take
             away
             either
             pimples
             from
             the
             face
             ,
             or
             any
             other
             part
             of
             the
             body
             ,
             take
             Virgin
             waxe
             ,
             and
             Spermacaeti
             ,
             of
             each
             a
             like
             quantitie
             ,
             and
             boyle
             them
             together
             ,
             and
             dip
             in
             a
             fine
             linnen
             cloth
             ,
             and
             as
             it
             cooles
             dippe
             it
             well
             of
             both
             sides
             ,
             then
             lay
             it
             vpon
             another
             faire
             cloth
             vpon
             a
             Table
             ,
             &
             then
             fold
             vp
             a
             cloth
             in
             your
             hands
             ,
             and
             all
             to
             slight
             it
             with
             the
             cloth
             ,
             then
             
             take
             as
             much
             as
             wil
             couer
             the
             grieued
             place
             .
          
           
             If
             any
             man
             haue
             his
             priuy
             parts
             burnt
             ,
             
             take
             the
             ashes
             of
             a
             fine
             linnen
             cloth
             in
             good
             quantity
             ,
             and
             put
             it
             into
             the
             former
             oyle
             of
             egges
             ,
             and
             annoynt
             the
             sore
             member
             therewith
             ,
             and
             it
             will
             cure
             it
             .
          
           
             For
             any
             burning
             ,
             
             take
             sixe
             new
             laid
             egges
             and
             roast
             them
             very
             hard
             ,
             and
             take
             out
             the
             yolkes
             thereof
             ,
             and
             put
             them
             into
             an
             earthen
             pot
             ,
             and
             set
             it
             ouer
             the
             fire
             on
             hot
             imbers
             ,
             and
             then
             whilst
             the
             egges
             looke
             blacke
             ,
             stirre
             them
             with
             a
             slice
             till
             they
             come
             to
             an
             oyle
             ,
             which
             oyle
             take
             and
             clarifie
             &
             put
             into
             a
             glasse
             by
             it selfe
             ,
             and
             therewith
             annoynt
             any
             burning
             ,
             and
             it
             will
             cure
             it
             .
          
           
             For
             any
             scalding
             with
             hot
             water
             ,
             
             oyle
             or
             otherwise
             ;
             take
             thicke
             creame
             ;
             &
             set
             it
             on
             the
             fire
             ,
             and
             put
             into
             it
             the
             greene
             which
             growes
             on
             a
             stone
             wall
             ,
             take
             also
             yarrow
             ,
             the
             greene
             of
             elder
             barke
             and
             fire
             grasse
             ,
             and
             chop
             them
             small
             ,
             then
             put
             them
             into
             the
             creame
             ,
             and
             stirre
             it
             well
             till
             it
             come
             to
             an
             oyle
             salue
             ,
             then
             straine
             it
             and
             annoynt
             the
             sore
             with
             it
             .
          
           
             To
             drie
             vp
             any
             sore
             ,
             
             take
             
               Smallage
               ,
               Ground●ill
               ,
               wilde
               Mallowes
               ,
            
             and
             
               violet
               leaues
            
             :
             chop
             them
             small
             and
             boyle
             them
             in
             milke
             with
             bruised
             Oatemeale
             and
             sheepes
             suet
             ,
             and
             so
             apply
             it
             to
             the
             sore
             .
          
           
             To
             eate
             away
             dead
             flesh
             ,
             
             take
             
               Stubble
               wort
            
             ,
             and
             folde
             it
             vp
             in
             a
             red
             docke
             leafe
             ,
             or
             red
             wort
             leafe
             ,
             and
             so
             roast
             it
             in
             the
             hot
             imbers
             and
             lay
             it
             hot
             to
             any
             sore
             ,
             and
             it
             will
             fret
             away
             all
             the
             dead
             flesh
             ;
             or
             otherwise
             ,
             if
             you
             strew
             vpon
             the
             sore
             a
             litle
             precipitate
             it
             will
             eate
             away
             the
             dead
             flesh
             .
          
           
             To
             make
             a
             water
             to
             heale
             all
             manner
             of
             wounds
             ,
             
             you
             shall
             take
             Iuph-wort
             flowers
             ,
             leaues
             and
             roots
             ,
             &
             in
             March
             or
             Aprill
             when
             the
             flowers
             are
             at
             the
             best
             ,
             distill
             it
             ,
             then
             with
             that
             water
             bath
             the
             wound
             ,
             and
             lay
             a
             linnen
             cloth
             well
             there
             with
             in
             the
             wound
             ,
             and
             it
             will
             heale
             it
             .
          
           
             To
             heale
             any
             wound
             or
             cut
             in
             any
             flesh
             or
             part
             of
             the
             body
             :
             
             First
             if
             it
             bee
             fit
             to
             bee
             stitch●st
             ,
             itch
             it
             vp
             ,
             and
             then
             take
             
               Vnguentum
               aurum
            
             ,
             
             and
             lay
             it
             vpon
             a
             pleagant
             of
             lint
             as
             bigge
             as
             the
             wound
             ,
             and
             then
             ouer
             it
             lay
             a
             diminio
             plaister
             made
             of
             Sallet
             oyle
             and
             white
             leade
             ,
             and
             so
             dresse
             it
             at
             least
             once
             in
             fowre
             and
             twenty
             houres
             ,
             but
             if
             it
             be
             a
             hollow
             wound
             ,
             as
             some
             thrust
             in
             the
             body
             or
             other
             members
             ,
             then
             you
             shall
             take
             
               Balsamum
               cephalicum
            
             ,
             and
             warming
             it
             on
             a
             Chafing
             dish
             and
             coales
             ,
             dip
             the
             tent
             therein
             ,
             and
             so
             put
             it
             into
             the
             wound
             ,
             then
             lay
             your
             plaister
             diminio
             ouer
             it
             ,
             &
             do
             thus
             at
             least
             once
             a
             day
             till
             it
             be
             whole
             .
          
           
             
             If
             a
             mans
             sinewes
             be
             cut
             or
             shrunke
             ,
             hee
             shall
             goe
             to
             the
             root
             of
             the
             wild
             neepe
             which
             is
             like
             woodbine
             ,
             and
             make
             a
             hole
             in
             the
             midst
             of
             the
             root
             ,
             then
             couer
             it
             well
             againe
             that
             no
             ayre
             goe
             out
             nor
             in
             ,
             nor
             raine
             nor
             other
             moysture
             :
             Thus
             let
             it
             abide
             a
             day
             and
             a
             night
             ,
             then
             goe
             and
             open
             it
             ,
             and
             you
             shall
             find
             therein
             a
             certaine
             liquor
             :
             then
             take
             out
             the
             liquor
             and
             put
             it
             into
             a
             cleane
             glasse
             ,
             and
             doe
             thus
             euery
             day
             whilst
             you
             find
             any
             moysture
             in
             the
             hole
             ;
             And
             this
             must
             onely
             bee
             done
             in
             the
             moneths
             of
             Aprill
             and
             May
             :
             Then
             annoynt
             the
             sore
             therewith
             against
             the
             fire
             ,
             then
             wet
             a
             linnen
             cloth
             in
             the
             same
             liquor
             ,
             and
             lap
             it
             about
             the
             sore
             ,
             and
             the
             vertue
             will
             soone
             be
             perceiued
             .
          
           
             
             To
             breake
             any
             Impostume
             ,
             and
             to
             ripe
             it
             onely
             ,
             take
             the
             greene
             Melilot
             plaister
             ,
             and
             lay
             it
             thereunto
             ,
             and
             it
             is
             sufficient
             .
          
           
             
             Take
             Plantane
             water
             ,
             or
             
               Sallet
               oyle
            
             and
             running
             water
             beaten
             together
             ,
             and
             therewith
             annoynt
             the
             sore
             with
             a
             feather
             till
             the
             fire
             be
             taken
             out
             ,
             then
             take
             the
             white
             of
             eggs
             and
             beate
             them
             to
             oyle
             ,
             which
             done
             take
             a
             hare
             skynne
             and
             &
             clyppe
             the
             hayre
             into
             the
             oyle
             &
             make
             it
             as
             thicke
             as
             you
             may
             spread
             it
             vpon
             a
             fine
             linnen
             cloth
             ,
             and
             so
             lay
             it
             vpon
             the
             soret
             and
             remoue
             it
             no
             ,
             vntill
             it
             be
             whole
             ,
             and
             if
             any
             rise
             vp
             of
             it selfe
             ,
             clippe
             it
             away
             with
             your
             sheares
             ,
             and
             if
             it
             be
             not
             perfectly
             
             whole
             ,
             then
             take
             a
             little
             of
             the
             oyntment
             and
             lay
             it
             to
             the
             same
             place
             againe
             ,
             ortherwise
             take
             halfe
             a
             bushell
             of
             glouers
             shreads
             of
             all
             sorts
             ,
             &
             so
             much
             of
             running
             water
             as
             shall
             be
             thought
             conuenient
             to
             seeth
             them
             ,
             and
             put
             thereto
             a
             quarter
             of
             a
             pound
             of
             Barrowes
             grease
             ,
             and
             then
             take
             halfe
             a
             bushell
             of
             the
             downe
             of
             catts
             tayles
             and
             boyle
             them
             all
             together
             ,
             continually
             stirring
             them
             ,
             till
             they
             bee
             sodden
             that
             they
             may
             be
             strayned
             into
             an
             earthen
             pot
             or
             glasse
             ,
             and
             with
             it
             annoynt
             the
             sore
             .
             Or
             else
             take
             of
             
               Caprefollij
               ,
               Mouseare
            
             ground
             ,
             Iuye
             and
             
               hens
               dung
            
             of
             the
             reddest
             or
             of
             the
             yellowest
             ,
             and
             fry
             them
             with
             may
             butter
             al
             together
             vntill
             it
             be
             browne
             ,
             then
             strayne
             it
             through
             a
             cleane
             cloth
             ,
             and
             annoynt
             the
             sore
             therewith
             .
          
           
             Take
             the
             middle
             rind
             of
             the
             Elme
             tree
             ,
             
             and
             lay
             it
             two
             or
             three
             houres
             in
             faire
             running
             water
             till
             it
             waxe
             ropye
             like
             glew
             ,
             and
             then
             annoynt
             the
             sore
             therewith
             :
             Or
             otherwise
             ,
             take
             sheeps
             tallow
             and
             sheeps
             dung
             and
             mixe
             them
             together
             till
             they
             come
             to
             a
             salue
             ,
             and
             then
             apply
             it
             to
             the
             sore
             .
          
           
             Take
             Plantane
             leaues
             ,
             
             Dasie
             leaues
             ,
             the
             greene
             barke
             of
             elders
             ,
             and
             greene
             
               Germaunders
               dyrte
            
             ,
             stampe
             them
             all
             together
             with
             fresh
             butter
             or
             with
             oyle
             ,
             then
             strayne
             it
             through
             a
             linnen
             cloth
             ,
             and
             with
             a
             feather
             annoynt
             the
             sore
             till
             it
             be
             whole
             .
          
           
             Take
             of
             
               Oyle
               olyue
            
             a
             pint
             ,
             
             Terpentyne
             a
             pound
             ,
             vnwrought
             waxe
             halfe
             a
             pound
             ,
             Rosen
             a
             quarter
             of
             a
             pound
             ,
             sheepes
             suet
             two
             pound
             ,
             then
             take
             of
             
               orpens
               ,
               Smallage
               ,
               Ragwort
               ,
               Plantane
               ,
            
             and
             sicke-wort
             ,
             of
             each
             a
             good
             handfull
             ,
             chop
             all
             the
             hearbs
             very
             small
             ,
             and
             boyle
             them
             in
             a
             pan
             altogether
             vpon
             a
             soakeing
             fire
             ,
             and
             stirry
             them
             exceeding
             much
             till
             they
             bee
             well
             incorporate
             together
             ,
             then
             take
             it
             from
             the
             fire
             and
             strayne
             al
             through
             a
             strong
             canuasse
             cloth
             into
             cleane
             potts
             or
             glasses
             and
             vse
             it
             as
             occasion
             shall
             serue
             ,
             eyther
             to
             annoynt
             ,
             tent
             ,
             or
             plaister
             .
             Otherwise
             take
             popler
             budds
             ,
             and
             elder
             budds
             ,
             
             stampe
             and
             straine
             them
             ,
             then
             put
             thereto
             a
             little
             venyce
             turpentime
             ,
             waxe
             and
             rosin
             ,
             and
             so
             boyle
             them
             together
             and
             therwith
             dresse
             the
             sore
             ,
             or
             else
             take
             two
             handfull
             of
             plantane
             leaues
             ,
             bray
             them
             small
             ,
             and
             s●rayne
             out
             the
             iuyce
             ,
             then
             put
             to
             it
             as
             much
             womans
             milke
             ,
             a
             spoonefull
             of
             hony
             ,
             a
             yolke
             of
             an
             egge
             ,
             and
             as
             much
             wheate
             flower
             as
             you
             thinke
             will
             bring
             it
             to
             a
             salue
             ,
             then
             make
             a
             plaister
             thereof
             and
             lay
             it
             vnto
             the
             sore
             ,
             renewing
             it
             once
             in
             foure
             and
             twenty
             houres
             .
          
           
             
             Take
             an
             oune
             of
             
               Vnguentum
               apostolorum
            
             ,
             and
             an
             ounce
             of
             
               Vnguentum
               Aegiptiacum
            
             ,
             and
             put
             them
             together
             in
             a
             port
             being
             first
             well
             wrought
             together
             in
             a
             bladder
             ,
             and
             if
             the
             flesh
             be
             weake
             ,
             put
             to
             it
             a
             little
             fine
             white
             sugar
             ,
             and
             therewith
             dresse
             the
             sore
             ,
             or
             otherwise
             take
             onely
             Precypitate
             in
             fine
             pouder
             ,
             and
             strew
             it
             on
             the
             sore
             .
          
           
             
             Take
             a
             gallon
             of
             Smithes
             sleacke
             water
             ,
             two
             handfuls
             of
             sage
             ,
             a
             pint
             of
             hony
             ,
             a
             quart
             of
             ale
             ,
             two
             ounces
             of
             Allom
             ,
             and
             a
             littell
             white
             copporas
             ,
             seeth
             them
             all
             together
             till
             halfe
             be
             consumed
             ,
             then
             strayne
             it
             ,
             and
             put
             it
             into
             a
             cleane
             vessell
             ,
             and
             therewith
             wash
             the
             sore
             .
             Or
             otherwise
             take
             cleane
             running
             water
             and
             put
             therein
             roch
             allom
             and
             madder
             ,
             and
             let
             them
             boyle
             till
             the
             allom
             and
             the
             madder
             be
             consumed
             ,
             then
             take
             the
             clearest
             of
             the
             water
             and
             therewith
             wash
             the
             sore
             .
             Or
             else
             take
             
               Sage
               ,
               Fenell
            
             ,
             &
             sinquefoyle
             ,
             of
             each
             a
             good
             handfull
             ,
             boyle
             them
             in
             a
             gallond
             of
             running
             water
             till
             they
             bee
             tender
             ,
             then
             strayne
             the
             liquor
             from
             the
             hearbs
             ,
             and
             put
             to
             it
             a
             quarter
             of
             a
             pound
             of
             roch
             allom
             ,
             and
             let
             it
             seeth
             againe
             a
             little
             till
             the
             allom
             be
             melted
             ,
             then
             take
             it
             from
             the
             fire
             and
             vse
             it
             ,
             thus
             ,
             dip
             lint
             in
             it
             warme
             and
             lay
             it
             to
             the
             sore
             ,
             and
             if
             it
             be
             hollow
             apply
             more
             lynt
             ,
             
             then
             make
             a
             little
             bolster
             of
             linnen
             cloth
             ,
             and
             wett
             it
             well
             in
             the
             water
             ,
             then
             wring
             out
             the
             water
             ,
             and
             so
             bind
             on
             the
             bolster
             close
             .
          
           
             Take
             a
             pint
             of
             ●allet
             oyle
             and
             put
             into
             it
             sixe
             ounces
             of
             red
             lead
             ,
             and
             a
             little
             ceruse
             or
             white
             lead
             ,
             then
             set
             it
             ouer
             a
             gentle
             
             fire
             ,
             and
             let
             it
             boyle
             a
             long
             season
             stirring
             it
             well
             till
             it
             bee
             stiffe
             ,
             which
             you
             shall
             trie
             in
             this
             order
             ;
             let
             it
             drop
             from
             your
             sticke
             or
             slice
             vpon
             the
             bottome
             of
             a
             saucer
             ,
             and
             so
             stand
             vntill
             it
             be
             cold
             ,
             and
             then
             if
             it
             be
             well
             boyled
             ,
             it
             will
             be
             stiffe
             &
             very
             blacke
             ,
             then
             take
             it
             off
             and
             let
             it
             stand
             a
             little
             ,
             and
             after
             straine
             i●
             through
             a
             cloth
             into
             a
             bason
             ,
             but
             first
             annoynt
             the
             bason
             with
             sallet
             oyle
             ,
             and
             also
             your
             fingars
             ,
             and
             so
             make
             it
             vp
             into
             roules
             plaisterwise
             ,
             and
             spread
             it
             and
             apply
             it
             as
             occasion
             shall
             serue
             .
          
           
             Take
             Mallowes
             and
             B●ets
             ,
             
             and
             seeth
             them
             in
             water
             ,
             then
             drie
             away
             the
             water
             from
             them
             ,
             and
             beate
             the
             hearbs
             well
             with
             old
             Boares
             grease
             ,
             and
             so
             apply
             it
             to
             the
             appostume
             hott
             .
             
          
           
             Take
             a
             handfull
             of
             Rue
             and
             stampe
             it
             with
             rustie
             Bacon
             till
             it
             come
             to
             a
             perfect
             salue
             ,
             and
             therewith
             dresse
             the
             sore
             till
             it
             be
             whole
             .
          
           
             If
             the
             party
             be
             outwardly
             venomed
             ,
             
             take
             Sage
             and
             bruise
             it
             well
             &
             apply
             it
             to
             the
             sore
             ,
             renewing
             it
             at
             least
             twice
             a
             day
             ,
             but
             if
             it
             be
             inwardly
             ,
             then
             let
             the
             party
             drink
             the
             iuice
             of
             Sage
             either
             in
             wine
             or
             ale
             morning
             and
             euening
             .
          
           
             Take
             Sellodyne
             early
             in
             the
             morning
             ,
             
             and
             bruise
             it
             well
             ,
             &
             then
             apply
             it
             to
             the
             sore
             ,
             and
             renewing
             it
             twice
             or
             thrice
             a
             day
             .
          
           
             Take
             of
             Campheare
             one
             dramme
             ,
             
             of
             quicksiluer
             ,
             four
             penyworth
             killed
             well
             with
             vinegar
             ,
             then
             mixe
             it
             with
             two
             penyworth
             of
             oylede
             bay
             ,
             and
             therewith
             annoynt
             the
             body
             .
             Or
             otherwise
             take
             red
             Onyons
             and
             seeth
             them
             in
             running
             water
             a
             good
             while
             ,
             then
             bruise
             the
             Onyons
             small
             ,
             and
             with
             the
             water
             they
             were
             sodden
             in
             ,
             strayne
             them
             in
             ,
             then
             wash
             the
             infected
             place
             with
             the
             same
             .
          
           
             Take
             a
             greate
             quantitie
             of
             the
             hearbe
             Bennet
             ,
             
             and
             as
             much
             of
             red
             nett●es
             ,
             pound
             them
             well
             &
             strayne
             them
             ,
             and
             with
             the
             iuyce
             wash
             the
             patyent
             naked
             before
             the
             fire
             ,
             and
             so
             let
             it
             
             drinke
             in
             and
             wash
             him
             againe
             ,
             and
             doe
             so
             diuers
             dayes
             till
             he
             be
             whole
             .
          
           
             
             Take
             a
             penyworth
             of
             white
             copperas
             ,
             and
             as
             much
             greene
             copporas
             ,
             a
             quarter
             of
             an
             ounce
             of
             white
             Mercury
             ,
             a
             halpenyworth
             of
             Allom
             &
             burne
             it
             ,
             and
             set
             al
             ouer
             the
             fire
             with
             a
             pint
             of
             fayre
             water
             ,
             and
             a
             quarter
             of
             a
             pint
             of
             wine
             vinegar
             ,
             boyle
             all
             these
             together
             till
             they
             come
             to
             halfe
             a
             pint
             ,
             and
             then
             annoynt
             the
             sore
             therewith
             .
          
           
             
             Take
             Barrowes
             grease
             a
             prettie
             quantitie
             ,
             and
             take
             an
             apple
             and
             pare
             it
             and
             take
             the
             chore
             cleane
             out
             ,
             then
             chop
             your
             apple
             and
             your
             Barrowes
             grease
             together
             ,
             and
             set
             it
             ouer
             the
             fire
             that
             it
             may
             melt
             but
             not
             boyle
             ,
             then
             take
             it
             from
             the
             fire
             ,
             and
             put
             thereto
             a
             pretty
             quantitie
             of
             rose
             water
             and
             stirr
             all
             together
             till
             it
             be
             cold
             ,
             and
             keepe
             it
             in
             a
             cleane
             vessell
             ,
             and
             then
             annoynt
             the
             face
             therewith
             .
          
           
             
             Take
             quicksiluer
             and
             kill
             it
             with
             fasting
             spittle
             ,
             then
             take
             
               Verdigrease
               ,
               Arabi●ke
               ,
               Turpentime
               ,
               Oyle
               olyue
               ,
            
             and
             Populion
             ,
             &
             mixe
             them
             together
             to
             one
             entyre
             oyntment
             ,
             and
             annoynt
             the
             Sores
             therewith
             ,
             and
             keepe
             the
             party
             exceeding
             warme
             .
             Or
             otherwise
             ,
             take
             of
             Allom
             burned
             ,
             of
             
               Rossin
               ,
               Frankensence
               ,
               Populion
            
             ,
             oyle
             of
             
               Roses
               ,
               Oyle
               de
               bay
               ,
               Oyle
               olyue
               ,
            
             greene
             
               Copporas
               ,
               Verdigrease
               ,
               White
               lead
               ,
               Mercury
               sublymde
            
             :
             of
             each
             a
             prettie
             quantitie
             but
             of
             Allom
             most
             ,
             then
             beate
             to
             powder
             the
             symples
             that
             are
             hard
             ,
             and
             melt
             your
             oyles
             ,
             and
             cast
             in
             your
             powders
             and
             stirre
             all
             well
             together
             ,
             then
             straine
             them
             through
             a
             cloth
             ,
             and
             apply
             it
             warme
             to
             the
             sores
             ;
             or
             else
             take
             of
             Capons
             greafe
             that
             hath
             toucht
             no
             water
             ,
             the
             iuyce
             of
             Rue
             and
             the
             fine
             powder
             of
             Pepper
             ,
             and
             mixe
             them
             together
             to
             an
             oyntment
             ,
             and
             apply
             it
             round
             about
             the
             sores
             ,
             but
             let
             it
             not
             come
             into
             the
             sores
             ,
             and
             it
             will
             drie
             them
             vp
             .
          
           
             
             Take
             of
             Treakle
             halfe
             a
             pennyworth
             ,
             of
             long
             Pepper
             as
             much
             ,
             and
             of
             graynes
             as
             much
             ,
             a
             littell
             ginger
             ,
             and
             a
             little
             quantitie
             of
             Licoras
             ,
             warme
             them
             with
             strong
             ale
             ,
             and
             let
             
             the
             party
             drinke
             it
             off
             ,
             and
             lie
             downe
             in
             his
             bed
             and
             take
             a
             good
             sweat
             :
             and
             then
             when
             the
             sores
             arise
             ,
             vse
             some
             of
             the
             oyntment
             before
             rehearsed
             .
          
           
             Take
             the
             iuice
             of
             red
             Fennell
             ,
             
             and
             the
             iuyce
             of
             Sen
             greene
             and
             stone
             hony
             ,
             and
             mixe
             them
             very
             well
             together
             till
             it
             bee
             thicke
             ,
             and
             with
             it
             annoynt
             the
             party
             ,
             but
             before
             you
             doe
             annoyt
             him
             you
             shall
             make
             this
             water
             .
             Take
             Sage
             and
             seeth
             it
             in
             very
             faire
             water
             from
             a
             gallond
             to
             a
             pottell
             ,
             &
             put
             therein
             a
             quantitie
             of
             hony
             and
             some
             allom
             ,
             and
             let
             them
             boyle
             a
             little
             together
             ;
             when
             you
             haue
             strayned
             the
             hearbs
             from
             the
             water
             ,
             
             then
             put
             in
             your
             hony
             and
             your
             allom
             ,
             and
             therewith
             wash
             the
             poxe
             first
             ,
             and
             let
             it
             drie
             in
             well
             ,
             and
             then
             lay
             on
             the
             aforesaid
             oyntment
             .
          
           
             Take
             the
             oyle
             of
             the
             white
             of
             an
             egge
             ,
             wheate
             flower
             ,
             a
             littell
             hony
             and
             venice
             Turpentine
             ,
             
             take
             and
             stirre
             all
             these
             together
             ,
             and
             so
             vse
             it
             about
             the
             wound
             but
             not
             within
             ,
             and
             if
             the
             wound
             do
             bleed
             ,
             then
             adde
             to
             this
             salue
             a
             little
             quantity
             of
             Bolarmonyake
             .
          
           
             Take
             Apponaxe
             and
             Galbanum
             ,
             
             of
             each
             an
             ounce
             ,
             Ammonianum
             ,
             and
             Bedlynd
             of
             each
             two
             ounces
             ,
             of
             Lethargie
             of
             gold
             one
             pound
             and
             a
             halfe
             ,
             new
             waxe
             halfe
             a
             pound
             ,
             
               Lapis
               Calamniaris
            
             one
             ounce
             ,
             Turpentine
             foure
             ounces
             ,
             Myrhe
             two
             ounces
             ,
             
               Oyle
               de
               bay
            
             one
             ounce
             ,
             Thusse
             one
             ounce
             ,
             Arystolochia
             roots
             two
             ounces
             ,
             oyle
             of
             Roses
             two
             ounces
             ,
             
               sallet
               oyle
            
             two
             pound
             ,
             all
             the
             hard
             symples
             must
             bee
             beaten
             to
             fine
             powder
             and
             searssed
             ,
             take
             also
             three
             pynts
             of
             right
             wine
             vinegar
             ,
             &
             put
             your
             foure
             gummes
             into
             the
             vinegar
             a
             whole
             day
             before
             till
             the
             gummes
             be
             dissolued
             ,
             then
             set
             it
             ouer
             the
             fire
             and
             let
             it
             boyle
             very
             softly
             till
             your
             vinegar
             be
             as
             good
             as
             boyled
             away
             ,
             then
             take
             an
             earthen
             pot
             with
             a
             wide
             mouth
             and
             put
             your
             oyle
             in
             and
             your
             waxe
             ,
             but
             your
             waxe
             must
             be
             escraped
             before
             you
             put
             it
             in
             ,
             then
             by
             a
             littell
             at
             once
             put
             in
             your
             Lethargie
             and
             stirre
             it
             exceedingly
             ,
             then
             put
             in
             all
             your
             
             gummes
             and
             all
             the
             rest
             ,
             but
             let
             your
             Turpentine
             be
             last
             ,
             and
             so
             let
             it
             boyle
             till
             you
             see
             it
             grow
             to
             be
             thicke
             ,
             then
             poure
             it
             into
             a
             bason
             of
             water
             and
             worke
             it
             with
             oyle
             of
             Roses
             for
             sticking
             to
             your
             hands
             ,
             and
             make
             it
             vp
             in
             roules
             plaisterwise
             ,
             and
             here
             is
             to
             be
             noted
             ,
             that
             your
             oyle
             of
             Roses
             must
             not
             be
             boyled
             with
             the
             rest
             ,
             but
             after
             it
             is
             taken
             from
             the
             fire
             a
             littell
             before
             the
             Turpentine
             .
          
           
             
             Take
             three
             good
             handfull
             of
             Sage
             ,
             and
             as
             much
             of
             Honysuckell
             leaues
             and
             the
             flowers
             cleane
             picked
             ,
             then
             take
             one
             pound
             of
             roch
             Allom
             ,
             &
             a
             quarter
             of
             a
             pound
             of
             right
             english
             hony
             clarified
             cleane
             ,
             halfe
             a
             penyworth
             of
             graynes
             ,
             and
             two
             gallonds
             of
             running
             water
             ,
             then
             put
             all
             the
             said
             things
             into
             the
             water
             ,
             and
             let
             them
             seeth
             till
             halfe
             be
             consumed
             ,
             then
             take
             it
             from
             the
             fire
             till
             it
             be
             almost
             cold
             &
             strayne
             it
             through
             a
             cleane
             cloth
             ,
             &
             put
             it
             vp
             in
             a
             glasse
             ,
             and
             then
             either
             on
             tent
             or
             pleagant
             vse
             as
             you
             haue
             occasion
             .
          
           
             Take
             a
             quart
             of
             rye
             flower
             and
             temper
             it
             with
             running
             water
             ,
             
             and
             make
             dough
             thereof
             ,
             then
             according
             to
             the
             bignesse
             of
             the
             wound
             lay
             it
             in
             with
             the
             deffensytiue
             plaister
             before
             rehearsed
             ouer
             it
             ,
             and
             euery
             dressing
             make
             it
             lesse
             and
             lesse
             till
             the
             wound
             be
             closed
             .
          
           
             
             Take
             a
             quart
             of
             neates
             foot
             oyle
             ,
             a
             quart
             of
             oxe
             galles
             ,
             a
             quart
             of
             Aquauitae
             ,
             and
             a
             quart
             of
             rose
             water
             ,
             a
             handfull
             of
             rosemary
             strypt
             ,
             and
             boyle
             all
             these
             together
             till
             halfe
             be
             consumed
             ,
             then
             presse
             and
             strayne
             it
             ,
             and
             vse
             it
             according
             as
             you
             find
             occasion
             .
          
           
             
             Take
             hony
             ,
             pitch
             and
             butter
             ,
             and
             seeth
             them
             together
             ,
             &
             annoynt
             the
             hurt
             against
             the
             fire
             ,
             and
             tent
             the
             sore
             with
             the
             same
             .
             
          
           
             Take
             groundsell
             and
             stampe
             it
             ,
             and
             seeth
             it
             with
             sweete
             mylke
             till
             it
             be
             thicke
             ,
             
             then
             temper
             it
             with
             blacke
             sope
             and
             lay
             it
             to
             the
             sore
             .
          
           
             Take
             Rosin
             a
             quarter
             of
             a
             pound
             ,
             of
             waxe
             three
             ounces
             ,
             
             of
             oyle
             of
             Roses
             one
             ounce
             and
             a
             halfe
             ,
             seeth
             all
             them
             together
             in
             a
             pint
             of
             white
             wine
             till
             it
             come
             to
             skymming
             ,
             then
             take
             it
             from
             the
             fire
             &
             put
             thereto
             two
             ounces
             of
             venice
             ●urpentine
             ,
             and
             apply
             it
             to
             the
             wound
             or
             sore
             .
          
           
             Take
             mustard
             made
             with
             strong
             vinegar
             ,
             
             the
             crūmes
             of
             browne
             bread
             ,
             with
             a
             quantitie
             of
             hony
             and
             sixe
             figgs
             minxt
             ,
             temper
             all
             together
             well
             and
             lay
             it
             vpon
             a
             cloath
             plaisterwise
             ,
             put
             a
             thinne
             cloath
             betweene
             the
             plaister
             and
             the
             flesh
             &
             lay
             it
             to
             the
             place
             greued
             as
             oftae
             need
             requires
             .
             
          
           
             Take
             a
             pound
             of
             fine
             Rozin
             ,
             of
             
               oyle
               de
               bay
            
             two
             ounces
             ,
             of
             Populion
             as
             much
             ,
             
             of
             Frankensence
             halfe
             a
             pound
             ,
             of
             oyle
             of
             Spyke
             two
             ounces
             ,
             of
             oyle
             of
             Camomile
             two
             ounces
             ,
             of
             oyle
             of
             Roses
             two
             ounces
             ,
             of
             Waxe
             half
             a
             pound
             ,
             of
             Turpentine
             a
             quarter
             of
             a
             pound
             ,
             melt
             them
             and
             stirre
             them
             well
             together
             and
             then
             dip
             linnen
             clothes
             therein
             ,
             and
             apply
             the
             searecloath
             as
             you
             shall
             haue
             occasion
             ,
             and
             note
             the
             more
             oyle
             you
             vse
             ,
             the
             more
             supler
             the
             searecloth
             is
             ,
             and
             the
             lesse
             oyle
             the
             stiffer
             it
             wi●l
             be
             .
          
           
             Take
             a
             little
             blacke
             sope
             ,
             
             sault
             and
             hony
             ,
             and
             beate
             them
             well
             together
             ,
             and
             spread
             it
             on
             a
             browne
             paper
             and
             apply
             it
             to
             the
             bruise
             .
          
           
             Take
             Mallowes
             and
             seeth
             them
             in
             the
             dregges
             of
             good
             Ale
             or
             milke
             ,
             
             and
             make
             a
             plaister
             thereof
             ,
             and
             apply
             it
             to
             the
             place
             swelled
             .
          
           
             Take
             in
             the
             moneth
             of
             May
             ,
             
             henbane
             and
             bruise
             it
             well
             and
             put
             it
             into
             an
             earthen
             pot
             and
             put
             thereto
             a
             pint
             of
             sallet
             oyle
             and
             set
             it
             in
             the
             sunne
             till
             it
             be
             all
             one
             substance
             ,
             the
             annoynt
             the
             ach
             therewith
             .
          
           
             Take
             halfe
             a
             pound
             of
             vnwrought
             wax
             ,
             
             as
             much
             Rozin
             ,
             one
             ounce
             of
             galbanum
             ,
             a
             quarter
             of
             a
             pound
             of
             Lethargie
             of
             gold
             ,
             3.
             quarters
             of
             white
             Leade
             ,
             beaten
             to
             pouded
             and
             cearst
             ,
             then
             take
             a
             pint
             of
             neates
             foote
             oyle
             and
             set
             it
             on
             the
             fire
             in
             a
             small
             vessell
             which
             may
             containe
             the
             rest
             ,
             and
             when
             it
             is
             all
             moulten
             ,
             
             then
             put
             in
             the
             pouders
             and
             stirre
             it
             fast
             with
             a
             slice
             ,
             and
             trie
             it
             vpon
             the
             bottome
             of
             a
             saucer
             ,
             when
             it
             beginneth
             to
             be
             somewhat
             hard
             ,
             then
             take
             it
             from
             the
             fire
             ,
             &
             annoynt
             a
             fayre
             boord
             with
             neates
             foot
             oyle
             ,
             &
             as
             you
             may
             handle
             it
             for
             heate
             ,
             worke
             it
             vp
             in
             roules
             ,
             and
             it
             will
             keepe
             fiue
             or
             sixe
             yeares
             ,
             being
             wraped
             vp
             close
             in
             papers
             ,
             &
             when
             you
             will
             vse
             it
             ,
             spread
             of
             it
             thin
             vpon
             new
             lockram
             or
             leather
             somewhat
             bigger
             then
             the
             griefe
             ,
             
             and
             so
             if
             the
             griefe
             remoue
             follow
             it
             ,
             renewing
             it
             morning
             and
             euening
             ,
             and
             let
             it
             bee
             somewhat
             warme
             when
             it
             is
             layd
             on
             ,
             and
             beware
             of
             taking
             cold
             ,
             &
             drinking
             hot
             wines
             .
          
           
             Take
             foure
             or
             fiue
             yolkes
             of
             egges
             ,
             hard
             sodden
             or
             rosted
             ,
             &
             take
             the
             branches
             of
             great
             Morrell
             ,
             and
             the
             berryes
             in
             Somer
             ,
             and
             in
             winter
             the
             roots
             ,
             and
             bray
             all
             well
             together
             in
             a
             morter
             with
             sheeps
             milke
             ,
             and
             then
             fry
             it
             till
             it
             be
             very
             thicke
             and
             so
             make
             a
             plaister
             thereof
             ,
             and
             lay
             it
             about
             the
             sore
             and
             it
             will
             take
             away
             both
             paine
             and
             swelling
             .
          
           
             
             Take
             a
             gallond
             of
             standing
             lye
             ,
             put
             to
             it
             of
             Plantane
             and
             knot-grasse
             ,
             of
             each
             two
             handfull
             ,
             of
             worme-wood
             &
             Comfry
             ,
             of
             each
             a
             handfull
             ,
             &
             boyle
             all
             these
             together
             in
             the
             lye
             a
             good
             while
             ,
             and
             when
             it
             is
             luke
             warme
             bath
             the
             broken
             member
             therewith
             ,
             &
             take
             the
             budds
             of
             elder
             gathered
             in
             March
             ,
             and
             strypped
             downeward
             and
             a
             little
             boyle
             them
             in
             water
             ,
             then
             eate
             them
             in
             oyle
             and
             very
             little
             vinegar
             ,
             a
             good
             quantitie
             at
             a
             time
             in
             the
             morning
             euer
             before
             meate
             or
             an
             houre
             before
             the
             patient
             goe
             to
             dinner
             ,
             and
             it
             much
             auayles
             to
             the
             knytting
             of
             bones
             .
          
           
             
             Take
             
               Rosemary
               ,
               Featherfewe
               ,
               Organye
               ,
               Pelitory
            
             of
             the
             wall
             ,
             
               Fennill
               ,
               Mallowes
               ,
               Violet
            
             leaues
             ,
             and
             Nettells
             ,
             boyle
             all
             these
             together
             ,
             and
             when
             it
             is
             well
             sodden
             put
             to
             it
             two
             or
             three
             gallonds
             of
             milke
             ,
             then
             let
             the
             party
             stand
             or
             sit
             in
             it
             an
             houre
             or
             two
             ,
             the
             bath
             reaching
             vp
             to
             the
             stomacke
             ,
             and
             when
             they
             come
             out
             they
             must
             goe
             to
             bed
             and
             sweate
             ,
             beware
             taking
             of
             cold
             .
          
           
           
             Make
             a
             plaister
             of
             wheate
             flower
             and
             the
             whits
             of
             egges
             ,
             &
             spead
             it
             on
             a
             double
             linnen
             cloth
             ,
             
             then
             lay
             the
             plaister
             on
             an
             euen
             board
             ,
             and
             lay
             the
             broken
             lymbe
             thereon
             ,
             and
             set
             it
             euen
             according
             to
             nature
             ,
             and
             lap
             the
             plaister
             about
             it
             and
             splynt
             it
             ,
             and
             giue
             him
             to
             drinke
             Knyt-wort
             the
             iuice
             thereof
             twice
             and
             no
             more
             ,
             for
             the
             third
             time
             it
             will
             vnknit
             ,
             but
             giue
             him
             to
             drinke
             nine
             dayes
             each
             day
             twice
             the
             iuy●e
             of
             
               Comfery
               ,
               Daysies
            
             and
             Osmund
             in
             stale
             ale
             and
             it
             shall
             knit
             it
             ,
             and
             let
             the
             foresaid
             plaister
             lye
             to
             ten
             dayes
             at
             the
             least
             ,
             and
             when
             you
             take
             it
             away
             doe
             thus
             ,
             take
             
               hore-hound
               ,
               Red
               fenell
               ,
               Houns
               ,
               tongue
               ,
               w●ll-wort
               ,
            
             and
             Pelitory
             ,
             and
             seeth
             them
             ,
             then
             vnroule
             the
             member
             and
             take
             away
             the
             splynts
             ,
             and
             then
             bath
             the
             linnen
             &
             the
             plaister
             about
             the
             member
             in
             this
             bath
             till
             it
             haue
             soakt
             so
             long
             that
             it
             come
             gently
             away
             of
             it selfe
             ,
             then
             take
             the
             aforesaid
             plaister
             and
             lay
             thereto
             fiue
             or
             sixe
             dayes
             very
             hot
             ,
             and
             let
             each
             plaister
             lie
             a
             day
             and
             a
             night
             &
             alwaies
             splynt
             it
             well
             ,
             and
             after
             cherish
             it
             with
             the
             oyntments
             before
             rehearsed
             for
             broken
             bones
             ,
             and
             keepe
             the
             party
             from
             vnholsome
             meates
             and
             drinkes
             till
             hee
             bee
             whole
             ,
             and
             if
             the
             hurt
             be
             on
             his
             arme
             let
             him
             beare
             a
             ball
             of
             greene
             hearbs
             in
             his
             hand
             to
             preuent
             the
             shrinking
             of
             the
             hand
             and
             sinewes
             .
          
           
             Take
             Sage
             ,
             
             
               Rag-wort
               ,
               Yarrow
            
             ,
             vnset
             leekes
             of
             each
             a
             like
             quantitie
             ,
             stampe
             them
             with
             bay
             salt
             and
             apply
             them
             to
             the
             wrests
             of
             the
             hands
             .
          
           
             Blanch
             Almonds
             in
             the
             cold
             water
             ,
             
             and
             make
             milke
             of
             them
             (
             but
             it
             must
             not
             seeth
             )
             then
             put
             to
             it
             sugar
             ,
             and
             in
             the
             extremitie
             of
             heate
             ,
             see
             you
             drinke
             thereof
             .
          
           
             Take
             three
             spoonefull
             of
             Ale
             and
             a
             little
             Saffron
             ,
             and
             bruise
             and
             straine
             it
             thereto
             ,
             
             then
             adde
             a
             quarter
             of
             a
             spoonefull
             of
             fine
             Treakle
             and
             mixt
             together
             ,
             and
             drinke
             it
             when
             the
             fitt
             comes
             .
          
           
             Take
             two
             roots
             of
             crowe
             foot
             that
             growes
             in
             a
             marsh
             grownd
             ,
             
             which
             haue
             no
             little
             roots
             about
             them
             ,
             to
             the
             number
             
             of
             twentie
             or
             more
             ,
             and
             a
             little
             of
             the
             earth
             that
             is
             about
             them
             ,
             and
             doe
             not
             wash
             them
             ,
             and
             adde
             a
             little
             quantitie
             of
             salt
             ,
             and
             mixe
             all
             well
             together
             and
             lay
             in
             one
             linnen
             clothes
             and
             bind
             it
             about
             your
             thumbes
             betwixt
             the
             first
             and
             the
             neather
             ioynt
             ,
             and
             let
             it
             lye
             nine
             dayes
             vnremoued
             ,
             and
             it
             will
             expell
             the
             feuer
             .
          
           
             
               
                 
                   
                     An
                     approued
                     medicine
                     for
                     the
                     greatest
                     Laske
                     or
                     Flixe
                     .
                  
                   
                     Take
                     a
                     right
                     Pomwater
                     the
                     greatest
                     you
                     can
                     get
                     ,
                     or
                     els
                     two
                     little
                     ones
                     ,
                     roast
                     them
                     very
                     tender
                     to
                     pap
                     ,
                     then
                     take
                     away
                     the
                     skinne
                     and
                     the
                     core
                     and
                     vse
                     onely
                     the
                     pap
                     ,
                     and
                     the
                     like
                     quantitie
                     of
                     Chalke
                     finely
                     scraped
                     ,
                     mixe
                     them
                     both
                     together
                     vpon
                     a
                     trencher
                     before
                     the
                     fire
                     ,
                     and
                     worke
                     them
                     well
                     to
                     a
                     plaister
                     ,
                     then
                     spread
                     it
                     vpon
                     a
                     linnen
                     cloth
                     warmed
                     very
                     hot
                     as
                     may
                     be
                     suffred
                     ,
                     and
                     so
                     bind
                     it
                     to
                     the
                     nauill
                     for
                     24.
                     houres
                     ,
                     vse
                     this
                     medicine
                     twice
                     or
                     thrice
                     or
                     more
                     till
                     the
                     laske
                     be
                     stayed
                     .
                  
                
              
            
          
           
             To
             make
             the
             oyle
             of
             Swallowes
             ,
             
             take
             
               Lauendar
               cotton
               ,
               Spike
               ,
               Knot-grasse
               ,
               Ribwort
               ,
               Balme
               ,
               Valerian
               ,
               Rosemarie
               tops
               ,
               Woodbine
               tops
               ,
               Vine
               strings
               ,
               French
               Mallowes
               ,
            
             the
             tops
             of
             
               Alecost
               ,
               Strawberry
               strings
               ,
               Tutsan
               ,
               Plantane
               ,
               Wale-nut
               tree
               leaues
               ,
            
             the
             tops
             of
             young
             
               Baies
               ,
               Isop
               ,
               Violet
               leaues
               ,
               Sage
            
             of
             vertue
             ,
             fine
             roman
             Worme-wood
             ,
             of
             each
             of
             them
             a
             handfull
             ,
             Camomile
             and
             Redroses
             ,
             of
             each
             two
             handfull
             ,
             twentie
             quicke
             Swallowes
             ,
             &
             beate
             them
             al
             together
             in
             a
             great
             morter
             ,
             &
             put
             to
             thē
             a
             quart
             of
             Neat●-foote
             oyle
             ,
             or
             may
             butter
             ,
             and
             grind
             them
             all
             well
             together
             with
             two
             ounces
             of
             cloues
             well
             beaten
             ,
             then
             put
             them
             all
             together
             in
             an
             earthen
             pot
             ,
             and
             stop
             it
             very
             close
             that
             no
             ayer
             come
             into
             it
             ,
             and
             set
             it
             nine
             dayes
             in
             a
             seller
             or
             cold
             place
             ,
             then
             open
             your
             pot
             and
             put
             into
             it
             halfe
             a
             pound
             of
             white
             or
             yellow
             waxe
             cut
             very
             small
             ,
             and
             a
             pint
             of
             oyle
             or
             butter
             ,
             then
             set
             your
             pot
             close
             stopped
             into
             a
             panne
             of
             water
             ,
             &
             let
             it
             boyl●
             
             sixe
             or
             eight
             houres
             ,
             and
             then
             straine
             it
             :
             This
             oyle
             is
             exceeding
             soueraine
             for
             any
             broken
             bones
             ,
             bones
             out
             of
             ioynt
             ,
             or
             any
             paine
             or
             griefe
             either
             in
             the
             bones
             or
             sinnewes
             .
          
           
             To
             make
             oyle
             of
             Camomile
             ,
             
             take
             a
             quart
             of
             Sallet
             oyle
             and
             put
             it
             into
             a
             glasse
             ,
             then
             take
             a
             handfull
             of
             Camomile
             and
             bruise
             it
             ,
             and
             put
             it
             into
             the
             oyle
             ,
             and
             let
             them
             stand
             in
             the
             same
             12.
             dayes
             ,
             onely
             you
             must
             shift
             it
             euery
             three
             dayes
             ,
             that
             is
             to
             strayne
             it
             from
             the
             old
             Cammomile
             ,
             and
             put
             in
             as
             much
             of
             new
             ,
             and
             that
             oyle
             is
             very
             souereine
             for
             any
             griefe
             proceeding
             from
             cold
             causes
             .
          
           
             To
             make
             oyle
             of
             Lauender
             ,
             
             take
             a
             pint
             of
             Sallet
             oyle
             and
             put
             it
             into
             a
             glasse
             ,
             then
             put
             to
             it
             a
             handfull
             of
             Lauender
             ,
             and
             let
             it
             stand
             in
             the
             same
             twelue
             dayes
             ,
             and
             vse
             it
             in
             all
             respects
             as
             you
             did
             your
             oyle
             of
             Cammomile
             .
          
           
             To
             make
             an
             oyle
             which
             shall
             make
             the
             skinne
             of
             the
             hands
             very
             smooth
             ,
             
             take
             Almonds
             and
             beate
             them
             to
             oyle
             ,
             then
             take
             whole
             Cloues
             and
             put
             them
             both
             together
             into
             a
             glasse
             ,
             and
             set
             it
             in
             the
             sunne
             fiue
             or
             sixe
             dayes
             ,
             then
             strayne
             it
             ,
             and
             with
             the
             same
             annoynt
             your
             hands
             euerie
             night
             when
             you
             goe
             to
             bed
             ,
             and
             otherwise
             as
             you
             haue
             conuenient
             leasure
             .
          
           
             To
             make
             that
             soueraine
             water
             which
             was
             first
             inuented
             by
             Doctor
             Steuens
             ,
             
             in
             the
             same
             forme
             as
             he
             deliuered
             the
             Receite
             to
             the
             Arch-bishop
             of
             Canturbury
             ,
             a
             little
             before
             the
             death
             of
             the
             said
             Doctor
             .
             Take
             a
             gallon
             of
             good
             Gascoyne
             wine
             ,
             then
             take
             
               Ginger
               ,
               Galingale
               ,
               Synamon
               ,
               Nutmegges
               ,
               Graines
               ,
               Cloues
            
             brused
             ,
             
               Fennell
               seeds
               ,
               Carrawaie
               seeds
               ,
               Origanum
            
             ;
             of
             euery
             of
             them
             a
             like
             quantitie
             ,
             that
             is
             to
             say
             a
             dramme
             :
             Then
             take
             
               Sage
               ,
               wild
               Margerom
               ,
               Peny-royaell
               ,
               Mints
               ,
               Red-roses
               ,
               Time
               ,
               Pellitory
               ,
               Rosemary
               ,
               wild-time
               ,
               Cammomill
               ,
               Lauender
               ,
            
             of
             each
             of
             them
             a
             handfull
             ,
             then
             bray
             the
             spices
             small
             ,
             and
             bruise
             the
             hearbs
             and
             put
             al
             into
             the
             wine
             ;
             &
             let
             it
             stand
             so
             twelue
             houres
             ,
             only
             stirre
             it
             diuers
             times
             ,
             then
             distill
             it
             by
             a
             Lymbecke
             ,
             and
             keepe
             the
             first
             water
             by
             it selfe
             for
             that
             is
             the
             best
             ,
             then
             keepe
             the
             second
             
             water
             for
             that
             is
             good
             ,
             and
             for
             the
             last
             neglect
             it
             not
             ,
             for
             it
             is
             very
             wholesome
             though
             the
             worst
             of
             the
             three
             .
             Now
             for
             the
             vertue
             of
             this
             water
             it
             is
             this
             ,
             it
             comforteth
             the
             spirits
             and
             vitall
             parts
             ,
             and
             helpeth
             all
             inward
             diseases
             that
             commeth
             of
             cold
             ,
             it
             is
             good
             against
             the
             shaking
             of
             the
             palsie
             ,
             &
             cureth
             the
             contraction
             of
             sinnewes
             ,
             and
             helpeth
             the
             conception
             of
             women
             that
             be
             barraine
             ,
             it
             killeth
             the
             wormes
             in
             the
             body
             ,
             it
             cureth
             the
             cold
             cough
             ,
             it
             helpeth
             the
             tooth-ache
             ,
             it
             comforteth
             the
             stomacke
             ,
             and
             cureth
             the
             old
             dropsie
             ,
             it
             helpeth
             the
             stone
             in
             bladder
             and
             in
             the
             reines
             ,
             it
             helpeth
             a
             stinking
             breath
             :
             And
             whosoeuer
             vseth
             this
             water
             moderately
             and
             not
             too
             often
             ,
             preserueth
             him
             in
             good
             liking
             ,
             &
             will
             make
             him
             seeme
             young
             in
             old
             age
             .
             With
             this
             water
             Docter
             Steuens
             preserued
             his
             owne
             life
             vntill
             such
             extreame
             age
             ,
             that
             he
             could
             neither
             goe
             nor
             ride
             ,
             and
             he
             continued
             his
             life
             being
             bed-rid
             fiue
             yeares
             ,
             when
             other
             Physicions
             did
             iudge
             he
             could
             not
             liue
             one
             yeare
             ,
             which
             he
             did
             coufesse
             a
             little
             before
             his
             death
             ;
             saying
             :
             that
             if
             he
             were
             sicke
             at
             any
             time
             ,
             he
             neuer
             vsed
             any
             thing
             but
             this
             water
             only
             ;
             And
             also
             the
             Archbishop
             of
             Canterbury
             vsed
             it
             ,
             and
             found
             such
             goodnesse
             in
             it
             that
             hee
             liued
             till
             he
             was
             not
             able
             to
             drinke
             of
             a
             cup
             ,
             but
             sucked
             his
             drinke
             throug
             a
             hollow
             pipe
             of
             siluer
             .
             This
             water
             will
             be
             much
             the
             better
             if
             it
             be
             set
             in
             the
             Sunne
             all
             Summer
             .
          
           
             To
             make
             a
             cordiall
             Rosasolis
             ,
             take
             Rosasolis
             ,
             and
             in
             any
             wise
             touch
             not
             the
             leaues
             thereof
             in
             the
             gathering
             ,
             
             nor
             wash
             it
             ;
             take
             thereof
             foure
             good
             handfuls
             ,
             then
             take
             two
             good
             pints
             of
             Aqua●itae
             ,
             and
             put
             them
             both
             in
             a
             glasse
             or
             pewter
             pot
             of
             three
             or
             foure
             pints
             ,
             and
             then
             stop
             the
             same
             hard
             and
             iust
             ,
             and
             so
             let
             it
             hand
             three
             dayes
             and
             three
             nights
             ,
             and
             the
             third
             day
             straine
             it
             through
             a
             cleane
             cloth
             into
             another
             glasse
             or
             pewter
             pot
             ,
             and
             put
             thereto
             halfe
             a
             pound
             of
             Sugar
             beaten
             small
             ,
             fowre
             ounces
             of
             fine
             Licoras
             beaten
             into
             powder
             ,
             halfe
             a
             
             pound
             of
             sonud
             Dates
             the
             stones
             being
             taken
             out
             ,
             &
             cut
             them
             and
             make
             them
             cleane
             ,
             and
             then
             mince
             them
             small
             ,
             and
             mixe
             all
             these
             together
             and
             stop
             the
             glasse
             or
             pot
             close
             and
             iust
             ,
             and
             drinke
             of
             it
             at
             night
             to
             bedward
             halfe
             a
             spoonefull
             with
             Ale
             or
             Beere
             ,
             but
             Ale
             is
             the
             better
             ,
             as
             much
             in
             the
             morning
             fasting
             for
             there
             is
             not
             the
             weakest
             body
             in
             the
             world
             that
             wanteth
             nature
             or
             strength
             ,
             or
             that
             is
             in
             a
             consumption
             ,
             but
             it
             will
             restore
             him
             againe
             ,
             and
             cause
             him
             to
             be
             strong
             and
             lustie
             ,
             and
             to
             haue
             a
             maruailous
             hungrie
             stomacke
             ,
             prouided
             alwaies
             that
             this
             Rosasolis
             be
             gathered
             (
             as
             neare
             as
             you
             possibly
             can
             )
             at
             the
             full
             of
             the
             moone
             when
             the
             sunne
             shineth
             before
             noone
             ,
             and
             let
             the
             roots
             of
             them
             be
             cut
             away
             .
          
           
             Take
             the
             flowers
             of
             roses
             or
             violets
             &
             breake
             them
             small
             and
             put
             them
             into
             sallet
             oyle
             ,
             
             and
             let
             them
             stand
             in
             the
             same
             ten
             or
             twelue
             dayes
             ,
             and
             then
             presse
             it
             .
             Or
             otherwise
             take
             a
             quart
             of
             oyle
             Olyue
             ,
             and
             put
             thereto
             Sixe
             spoonefuls
             of
             cleane
             water
             ,
             and
             stirre
             it
             well
             with
             a
             slice
             ,
             till
             it
             waxe
             as
             white
             as
             milke
             ,
             then
             take
             two
             pound
             of
             red
             rose
             leaues
             and
             cut
             the
             white
             of
             the
             ends
             of
             the
             leaues
             away
             ,
             and
             put
             the
             roses
             into
             the
             oyle
             ,
             &
             then
             put
             it
             into
             a
             double
             glasse
             and
             set
             it
             in
             the
             sun
             all
             the
             summer
             time
             ,
             and
             it
             is
             soueraine
             for
             any
             scalding
             or
             burning
             with
             water
             or
             oyle
             .
             Or
             else
             take
             red
             roses
             new
             plucked
             a
             pound
             or
             two
             ,
             and
             cut
             the
             white
             ends
             of
             the
             leaues
             away
             ,
             then
             take
             may
             Butter
             and
             melt
             it
             ouer
             the
             fire
             w●th
             2.
             pound
             of
             oyle
             olyue
             ,
             &
             when
             it
             is
             clarified
             put
             in
             your
             roses
             and
             put
             it
             all
             in
             a
             vessell
             of
             glasse
             or
             of
             earthen
             ,
             and
             stop
             it
             well
             about
             that
             no
             ayre
             enter
             in
             nor
             out
             ,
             and
             set
             it
             in
             another
             vessell
             with
             water
             and
             let
             it
             boyle
             halfe
             a
             day
             or
             more
             ,
             and
             then
             take
             if
             forth
             and
             straine
             or
             presse
             it
             through
             a
             cloth
             ,
             and
             put
             it
             into
             glasse
             bottells●
             this
             is
             good
             for
             al
             manner
             of
             vnkind
             heates
             .
          
           
             Take
             two
             or
             three
             pound
             of
             Nutmegges
             &
             cut
             them
             small
             and
             bruse
             them
             well
             ,
             
             then
             put
             them
             into
             a
             pan
             and
             beate
             them
             and
             stir●e
             them
             about
             ,
             which
             done
             ,
             put
             them
             into
             a
             canuasse
             
             or
             strong
             linnen
             bagge
             ,
             and
             close
             them
             in
             a
             presse
             and
             presse
             them
             ,
             &
             get
             out
             all
             the
             liquor
             of
             them
             which
             will
             be
             like
             manna
             ,
             then
             scrape
             it
             from
             the
             canuasse
             bagge
             as
             much
             as
             you
             can
             with
             a
             knife
             ,
             then
             put
             it
             into
             some
             vessell
             of
             glasse
             and
             stoppe
             it
             well
             ,
             but
             set
             it
             not
             in
             the
             sun
             for
             it
             will
             waxe
             cleane
             of
             it selfe
             within
             10.
             or
             15.
             dayes
             ,
             and
             it
             is
             worth
             thrice
             so
             much
             as
             the
             Nutmeggs
             themselues
             ,
             and
             the
             oyle
             hath
             very
             great
             vertue
             in
             comforting
             the
             stomacke
             and
             inward
             parts
             ,
             and
             asswaging
             the
             paine
             of
             the
             Mother
             and
             Cyatica
             .
          
           
             
             Take
             the
             flowers
             of
             Spyke
             ,
             and
             wash
             them
             only
             in
             
               Oyle
               olyue
            
             and
             then
             stampe
             them
             well
             ,
             then
             put
             them
             in
             a
             canuasse
             bagge
             &
             presse
             them
             in
             a
             presse
             as
             hard
             as
             you
             can
             ,
             &
             take
             that
             which
             commeth
             out
             carefully
             ,
             and
             put
             it
             into
             a
             strong
             vessell
             of
             glasse
             ,
             and
             set
             it
             not
             in
             the
             sun
             for
             it
             will
             cleare
             of
             it selfe
             &
             waxe
             fayre
             and
             bright
             ,
             and
             will
             haue
             a
             very
             sharpe
             odor
             of
             the
             Spike
             ;
             and
             thus
             you
             may
             make
             oyle
             of
             other
             hearbs
             of
             like
             nature
             ,
             as
             
               Lauender
               ,
               Camomile
            
             ,
             and
             such
             like
             .
          
           
             
             Take
             an
             ounce
             of
             Masticke
             ,
             and
             an
             ounce
             of
             Olibanum
             pounded
             as
             small
             as
             is
             possible
             ,
             &
             boyle
             them
             in
             oyle
             Olyue
             (
             a
             quart
             )
             to
             a
             third
             part
             ,
             then
             presse
             it
             and
             put
             it
             into
             a
             glasse
             ,
             &
             after
             10.
             or
             12.
             dayes
             it
             will
             be
             perfect
             :
             it
             is
             exceeding
             good
             for
             any
             cold
             griefe
             .
          
           
             Thus
             hauing
             in
             a
             summary
             manner
             passed
             ouer
             all
             the
             most
             Phisicall
             &
             chirurgicall
             notes
             which
             burtheneth
             the
             mind
             of
             our
             
               English
               House-wife
            
             ,
             beeing
             as
             much
             as
             needfull
             for
             the
             preseruation
             of
             the
             health
             of
             her
             Family
             :
             and
             hauing
             in
             this
             chapte●
             shewed
             all
             the
             inward
             vertues
             wherewith
             shee
             should
             bee
             adorned
             .
             I
             will
             now
             returne
             to
             her
             more
             outward
             and
             actiue
             knowledges
             ,
             wherein
             albeit
             the
             mind
             bee
             as
             much
             occupied
             as
             before
             ;
             yet
             is
             the
             body
             a
             great
             deale
             more
             in
             vse
             :
             neither
             can
             the
             worke
             be
             well
             effected
             by
             rule
             or
             direction
             .
          
        
         
           
           
             CHAP.
             II.
             Of
             the
             outward
             and
             actiue
             knowledge
             of
             the
             Hous-wife
             ;
             and
             of
             her
             skill
             in
             Cookerie
             ;
             As
             Sallets
             of
             all
             sorts
             ,
             with
             Flesh
             ,
             Fish
             ,
             Sauces
             ,
             Pastrie
             ,
             Banqueting-stuffe
             ,
             and
             ordering
             of
             great
             feasts
             :
             Also
             Distillations
             ,
             Perfumes
             ,
             conceited
             Secrets
             ,
             and
             preseruing
             Wine
             of
             all
             sorts
             .
          
           
             TO
             speake
             then
             of
             the
             outward
             and
             actiue
             knowledges
             which
             belong
             to
             our
             English
             House-wife
             ,
             I
             hold
             the
             first
             and
             most
             principall
             to
             be
             a
             perfect
             skill
             and
             knowledge
             in
             Cookery
             ,
             together
             with
             all
             the
             secrets
             belonging
             to
             the
             same
             ,
             because
             it
             is
             a
             dutie
             rarely
             belonging
             to
             the
             woman
             ;
             and
             she
             that
             is
             vtterly
             ignorant
             therein
             ,
             may
             not
             by
             the
             lawes
             of
             strict
             Iustice
             challenge
             the
             freedome
             of
             Marriage
             ,
             because
             indeed
             she
             can
             then
             but
             performe
             halfe
             her
             vow
             ;
             for
             she
             may
             loue
             and
             obey
             ,
             but
             shee
             cannot
             serue
             and
             keepe
             him
             with
             that
             true
             dutie
             which
             is
             euer
             expected
             .
          
           
             To
             proceede
             then
             to
             this
             knowledge
             of
             Cookery
             ,
             
             yoù
             shall
             vnderstand
             ,
             that
             the
             first
             steppe
             thereunto
             is
             ,
             to
             haue
             knowledge
             of
             all
             sorts
             of
             hearbs
             belonging
             to
             the
             Kitchin
             ,
             whether
             they
             be
             for
             the
             Pot
             ,
             for
             Sallets
             ,
             for
             Sauces
             ,
             for
             Seruings
             ,
             or
             for
             any
             other
             Seasoning
             ,
             or
             adorning
             ;
             which
             skill
             of
             knowledge
             of
             the
             Hearbs
             she
             must
             get
             by
             her
             owne
             labour
             and
             experience
             ,
             and
             not
             by
             my
             relation
             ,
             which
             would
             be
             much
             too
             tedious
             ,
             and
             for
             the
             vse
             of
             them
             ,
             she
             shall
             see
             it
             in
             the
             composition
             of
             dishes
             and
             meates
             here-after
             following
             .
             She
             shall
             also
             know
             the
             time
             of
             the
             yeere
             ,
             Month
             and
             Moone
             ,
             in
             which
             all
             Hearbs
             are
             to
             bee
             sowne
             ;
             and
             when
             they
             are
             in
             their
             best
             flourishing
             ,
             that
             gathering
             all
             Hearbs
             in
             their
             height
             of
             goodnesse
             ,
             she
             may
             haue
             the
             prime
             vse
             of
             the
             same
             .
             And
             because
             I
             will
             inable
             ,
             and
             not
             burthen
             her
             
             memorie
             ,
             I
             will
             here
             giue
             her
             a
             short
             Epitomie
             of
             all
             that
             knowledge
             .
          
           
             
             First
             then
             ,
             let
             our
             English
             Hous-wife
             know
             ,
             that
             she
             may
             at
             all
             times
             of
             the
             Moneth
             and
             Moone
             ,
             generally
             sow
             
               Asparagus
               ,
               Colworts
               ,
               Spinage
               ,
               Lettice
               ,
               Parsnips
               ,
               Radish
               ,
            
             and
             Chyues
             .
          
           
             In
             February
             ,
             in
             the
             new
             of
             the
             Moone
             ,
             she
             may
             sow
             
               Spyke
               ,
               Garlick
               ,
               Borage
               ,
               Buglose
               ,
               Cheruyle
               ,
               Coriander
               ,
               Gourds
               ,
               Cresses
               ,
               Marioram
               ,
               Palma
               Christi
               ,
               Flower-gentle
               ,
               white
               Poppie
               ,
               Purslan
               ,
               Radish
               ,
               Rocket
               ,
               Rosemarie
               ,
               Sorrell
               ,
               Double
               Marigolds
            
             and
             Time.
             The
             Moone
             full
             she
             may
             sow
             Anisseedes
             musked
             ,
             
               Violets
               ,
               Bleets
               ,
               Skyrrits
               ,
               White
               Succory
               ,
               Fennell
               ,
            
             and
             Parslie
             .
             The
             Moone
             old
             ,
             sow
             
               Holy
               Thystell
               ,
               Cole
               Cabadge
               ,
               white
               Cole
               greene
               Cole
               ,
               Cucumbers
               ,
               Harts-Horne
               ,
               Diers
               Graine
               ,
               Cabadge
               ,
               Lettice
               ,
               Mellons
               ,
               Onions
               ,
               Parsnips
               ,
               Larkes
               Heele
               ,
               Burnet
            
             and
             Leekes
             .
          
           
             In
             March
             the
             Moone
             new
             ,
             sow
             
               Garlick
               ,
               Borrage
               ,
               Buglosse
               ,
               Cheruile
               ,
               Coriander
               ,
               Gourds
               ,
               Marioram
               ,
               White
               Poppie
               ,
               Purslan
               ,
               Radish
               ,
               Sorrell
               ,
               Double
               Marigolds
               ,
               Time
               ,
               Violets
               .
            
             At
             the
             full
             Moone
             ;
             
               Aniseeds
               ,
               bleets
               ,
               Skirrets
               ,
               Succorie
               ,
               Fennell
               ,
               Apples
               of
               Loue
               ,
            
             and
             
               Marueilous
               Apples
            
             .
             At
             the
             wane
             ;
             
               Artichokes
               ,
               Bassill
               ,
               Blessed
               Thistle
               ,
               Cole
               Cabadge
               ,
               White
               Cole
               ,
               Greene
               Cole
               ,
               Citrons
               ,
               Cucumbers
               ,
               Harts-Horne
               ,
               Samphire
               ,
               Spinage
               ,
               Gilliflowers
               ,
               Issop
               ,
               Cabadge
               ,
               Lettice
               ,
               Mellons
               ,
               Mugrets
               ,
               Onions
               ,
               Flower
               Gentil
               ,
               Burnet
               ,
               Leekes
            
             and
             Sauorie
             .
             In
             May
             ,
             the
             Moone
             old
             ,
             sow
             
               Blessed
               Thistle
            
             .
             In
             Iune
             ,
             the
             Moone
             new
             ,
             sow
             Gourds
             and
             Radishes
             .
             The
             Moone
             old
             ,
             sow
             
               Cucumbers
               ,
               Mellons
               ,
               Parsnips
            
             .
             In
             Iuly
             ,
             the
             Moone
             at
             full
             ,
             sow
             
               White
               Succorie
            
             :
             and
             the
             Moone
             old
             ,
             sow
             
               Cabadge
               ,
               Lettice
            
             .
             Lastly
             ,
             in
             August
             ,
             the
             Moone
             at
             the
             full
             ,
             sow
             
               White
               Succorie
            
             .
          
           
             
             Also
             she
             must
             know
             ,
             that
             Hearbs
             growing
             of
             Seeds
             ,
             may
             be
             transplanted
             at
             all
             times
             ,
             except
             
               Cheruyle
               ,
               Arage
               ,
               Spynage
            
             ,
             and
             Pselye
             ,
             which
             are
             not
             good
             being
             once
             transplanted
             ,
             obseruing
             euer
             to
             transplant
             in
             moist
             and
             rainie
             weather
             .
          
           
           
             Also
             she
             must
             know
             ,
             
             that
             the
             choice
             of
             seedes
             are
             two-fold
             ,
             of
             which
             some
             grow
             best
             ,
             being
             new
             ,
             as
             Cucumbers
             and
             Leekes
             ,
             and
             some
             being
             old
             as
             
               Coriander
               ,
               Par●●y
               ,
               Sauorie
               ,
               Beets
               ,
               Origan
               ,
               Cresses
               ,
               Spinage
            
             and
             Poppy
             ,
             you
             must
             keepe
             cold
             
               Lettice
               ,
               Artichokes
               ,
               Basil
               ,
               Holy
               Thistle
               ,
               Cabadge
               ,
               Cole
               ,
               Diers
               Graine
               ,
            
             and
             Mellons
             ,
             fifteene
             dayes
             after
             they
             put
             forth
             of
             the
             earth
             .
          
           
             Also
             seedes
             prosper
             better
             being
             sowne
             in
             temperate
             weather
             ,
             
             then
             in
             hot
             ,
             cold
             ,
             or
             drie
             daies
             .
             In
             the
             Moneth
             of
             Aprill
             ,
             the
             Moone
             being
             new
             ,
             sow
             
               Marioram
               ,
               Flower-gentle
               ,
               Time
               ,
               Violets
            
             :
             in
             the
             full
             of
             the
             Moone
             ,
             
               Aples
               of
               loue
            
             ,
             and
             
               marueilous
               Apples
            
             :
             and
             in
             the
             wane
             ,
             
               Artichokes
               ,
               Thistles
               ,
               Cabadge
               ,
               Cole
               ,
               Cierons
               ,
               Harts-horne
               ,
               Samphire
               ,
               Gilliflowers
               ,
            
             and
             Parsenips
             .
          
           
             Seedes
             must
             be
             gathered
             in
             faire
             weather
             ;
             
             at
             the
             wane
             of
             the
             Moone
             ,
             and
             kept
             some
             in
             boxes
             of
             wood
             ,
             some
             in
             bagges
             of
             leather
             ,
             and
             some
             in
             vessels
             of
             earth
             ,
             and
             after
             to
             be
             well
             cleansed
             and
             dried
             in
             the
             Sunne
             or
             shadow
             ;
             othersome
             ,
             as
             
               Onions
               ,
               Chibols
            
             and
             Leekes
             ,
             must
             be
             kept
             in
             their
             husks
             .
             Lastly
             ,
             she
             must
             know
             ,
             that
             it
             is
             best
             to
             plant
             in
             the
             last
             of
             the
             Moone
             ;
             to
             gather
             grafts
             in
             the
             last
             but
             one
             ,
             and
             to
             graft
             two
             daies
             after
             the
             change
             ;
             and
             thus
             much
             for
             her
             knowledge
             briefly
             of
             Hearbs
             ,
             and
             how
             she
             shal
             haue
             them
             continually
             for
             her
             vse
             in
             the
             Kitchin.
             
          
           
             It
             resteth
             now
             that
             I
             proceede
             vnto
             Cookerie
             it selfe
             ,
             
             which
             is
             the
             dressing
             and
             ordering
             of
             meate
             ,
             in
             good
             and
             wholsome
             manner
             ;
             to
             which
             ,
             when
             our
             Hous-wife
             shall
             addresse
             her selfe
             ,
             she
             shall
             well
             vnderstand
             ,
             that
             these
             qualities
             must
             euer
             accompanie
             it
             :
             First
             ,
             she
             must
             be
             cleanly
             both
             in
             body
             and
             garments
             ,
             she
             must
             haue
             a
             quick
             eye
             ,
             a
             curious
             nose
             ,
             a
             perfect
             taste
             ,
             and
             a
             ready
             eare
             (
             she
             must
             not
             be
             butter-fingred
             ,
             sweete-toothed
             ,
             nor
             faint-hearted
             ;
             )
             for
             ,
             the
             first
             will
             let
             euery
             thing
             fall
             ,
             the
             second
             will
             consume
             what
             
             it
             should
             increase
             ,
             and
             the
             last
             will
             loose
             time
             with
             too
             much
             nicenesse
             .
             Now
             for
             the
             substance
             of
             the
             Art
             it selfe
             ,
             I
             will
             diuide
             it
             into
             fiue
             parts
             ;
             the
             first
             ,
             Sallats
             and
             Fricases
             ;
             the
             second
             ,
             boyled
             Meates
             and
             Broaths
             ;
             the
             third
             ,
             Roast
             meates
             ,
             and
             Carbonados
             ;
             the
             fourth
             ,
             Bak't
             meates
             and
             Pies
             ;
             and
             the
             fifth
             ,
             Banqueting
             and
             made
             dishes
             ,
             with
             other
             conceits
             and
             secrets
             .
          
           
             
             First
             then
             to
             speake
             of
             Sallats
             ,
             there
             be
             some
             simple
             ,
             and
             some
             compounded
             ;
             
             some
             only
             to
             furnish
             out
             the
             table
             ,
             and
             some
             both
             for
             vse
             and
             adornation
             :
             your
             simple
             Sallats
             are
             Chibols
             pilled
             ,
             washt
             cleane
             ,
             and
             halfe
             of
             the
             greene
             tops
             cut
             cleane
             away
             ,
             so
             serued
             on
             a
             Fruit
             dish
             ,
             or
             Chines
             ,
             Scallions
             ,
             Radish-rootes
             ,
             boyled
             Carrets
             ,
             Skirrets
             ,
             and
             Turneps
             ,
             with
             such
             like
             serued
             vp
             simply
             :
             also
             ,
             all
             young
             Lettice
             ,
             Cabage
             lettice
             ,
             Porslan
             ,
             and
             diuers
             other
             herbs
             which
             may
             be
             serued
             simply
             without
             any
             thing
             ,
             but
             a
             little
             Vinegar
             ,
             Sallet-Oyle
             ,
             and
             Sugar
             :
             Onions
             boiled
             ,
             and
             stript
             from
             their
             rind
             ,
             and
             serued
             vp
             with
             Vinegar
             ,
             oyle
             and
             Pepper
             is
             a
             good
             simple
             Sallat
             ;
             so
             is
             Samphire
             ,
             Beane-cods
             ,
             Sparagus
             ,
             and
             Cucumbers
             ,
             serued
             in
             likewise
             with
             Oyle
             ,
             Vinegar
             and
             Pepper
             ,
             with
             a
             world
             of
             others
             ,
             too
             tedious
             to
             nominate
             .
          
           
             
             Your
             compound
             Sallats
             ,
             are
             first
             the
             young
             Buds
             and
             Knots
             of
             all
             manner
             of
             wholsome
             hearbes
             at
             their
             first
             springing
             ;
             as
             Red-sage
             ,
             Mints
             ,
             Lettice
             ,
             Violets
             ,
             Marigolds
             ,
             Spinage
             ,
             and
             many
             other
             mixed
             together
             ,
             and
             then
             serued
             vp
             to
             the
             table
             with
             Vinegar
             ,
             Sallet
             Oyle
             and
             Sugar
             .
          
           
             
             To
             compound
             an
             excellent
             Sallat
             ,
             and
             which
             indeed
             is
             vsuall
             at
             great
             feasts
             ,
             and
             vpon
             Princes
             tables
             :
             Take
             a
             good
             quantitie
             of
             blancht
             Almonds
             ,
             and
             with
             your
             shredding
             Knife
             cut
             them
             grossely
             ;
             then
             take
             as
             many
             Raisins
             of
             the
             Sunne
             cleane
             washt
             ,
             and
             the
             stones
             pickt
             out
             ,
             as
             many
             Figs
             shred
             like
             the
             Almonds
             ,
             as
             many
             Capers
             ,
             twice
             so
             many
             
             Oliues
             ,
             and
             as
             many
             Currants
             as
             of
             all
             the
             rest
             cleane
             washt
             :
             a
             good
             handfull
             of
             the
             small
             tender
             leaues
             of
             red
             Sage
             and
             Spinage
             :
             mixe
             all
             these
             well
             together
             with
             good
             store
             of
             Sugar
             ,
             and
             lay
             them
             in
             the
             bottome
             of
             a
             great
             dish
             ;
             then
             put
             vnto
             them
             Vinegar
             and
             Oyle
             ,
             and
             scrape
             more
             Suger
             ouer
             all
             :
             then
             take
             Orenges
             and
             Lemons
             ,
             and
             paring
             away
             the
             outward
             pills
             ,
             cut
             them
             into
             thinne
             slices
             ,
             then
             with
             those
             slices
             couer
             the
             Sallet
             al
             ouer
             ;
             which
             done
             ,
             take
             the
             the
             fine
             thinne
             leafe
             of
             the
             red
             Coleflower
             ,
             and
             with
             them
             couer
             the
             Orenges
             and
             Lemons
             all
             ouer
             ;
             then
             ouer
             those
             red
             leaues
             lay
             another
             course
             of
             old
             Oliues
             ,
             and
             the
             slices
             of
             well
             pickled
             Cucumbers
             ,
             together
             with
             the
             very
             inward
             heart
             of
             your
             Cabbage
             lettice
             cut
             into
             slices
             ;
             then
             adorne
             the
             sides
             of
             the
             dish
             ,
             and
             the
             top
             of
             the
             Sallet
             with
             mo
             slices
             of
             Lemons
             and
             Orenges
             ,
             and
             so
             serue
             it
             vp
             .
          
           
             To
             make
             an
             excellent
             compound
             boild
             Sallat
             :
             
             take
             of
             Spinage
             well
             washt
             ,
             two
             or
             three
             handfulls
             ,
             and
             put
             it
             into
             faire
             water
             ,
             and
             boile
             it
             till
             it
             be
             exceeding
             soft
             ,
             and
             tender
             as
             pap
             ;
             then
             put
             it
             into
             a
             Culland●r
             and
             draine
             the
             water
             from
             it
             ,
             which
             done
             ,
             with
             the
             backside
             of
             your
             Chopping-knife
             chop
             it
             ,
             and
             bruise
             it
             as
             small
             as
             may
             be
             :
             then
             put
             it
             into
             a
             Pipkin
             with
             a
             good
             lump
             of
             sweete
             butter
             ,
             and
             boile
             it
             ouer
             againe
             ;
             then
             take
             a
             good
             handfull
             of
             Currants
             cleane
             washt
             ,
             and
             put
             to
             it
             ,
             and
             stirre
             them
             well
             together
             ;
             then
             put
             to
             as
             much
             Vinegar
             as
             will
             make
             it
             reasonable
             tart
             ,
             and
             then
             with
             Suger
             season
             it
             according
             to
             the
             taste
             of
             the
             Master
             of
             the
             house
             ,
             and
             so
             serue
             it
             vpon
             sippets
             .
          
           
             Your
             preserued
             Sallats
             are
             of
             two
             kinds
             ,
             
             either
             pickled
             ,
             as
             are
             Cucumbers
             ,
             Samphire
             ,
             Purslan
             ,
             Broome
             ,
             and
             such
             like
             ,
             or
             preserued
             with
             Vinegar
             ;
             as
             Violets
             ,
             Prim-rose
             ,
             Cowslops
             ,
             Gillyflowers
             of
             all
             kinds
             ,
             Broome-flowers
             ,
             and
             for
             the
             most
             part
             any
             wholsome
             flower
             whatsoeuer
             .
          
           
           
             Now
             for
             the
             picking
             of
             Sallats
             ,
             they
             are
             onely
             boyled
             ,
             and
             then
             drained
             from
             the
             water
             ,
             spread
             vpon
             a
             table
             ,
             and
             good
             store
             of
             Salt
             throwne
             ouer
             them
             ,
             then
             when
             they
             are
             thorow
             cold
             ,
             make
             a
             Pickle
             with
             Water
             ,
             Salt
             ,
             and
             a
             little
             Vinegar
             ,
             and
             with
             the
             same
             pot
             them
             vp
             in
             close
             earthen
             pots
             ,
             and
             serue
             them
             forth
             as
             occasion
             shall
             serue
             .
          
           
             Now
             for
             preseruing
             Sallats
             ,
             you
             shall
             take
             any
             of
             the
             Flowers
             before-said
             after
             they
             haue
             been
             pickt
             cleane
             from
             their
             stalkes
             ,
             and
             the
             white
             ends
             (
             of
             them
             which
             haue
             any
             )
             cleane
             cut
             away
             ,
             and
             washt
             and
             dried
             ,
             and
             taking
             a
             glasse-pot
             like
             a
             Gally-pot
             ,
             or
             for
             want
             thereof
             a
             Gally-pot
             it selfe
             ;
             and
             first
             strew
             a
             little
             Sugar
             in
             the
             bottom
             ,
             then
             lay
             a
             layer
             of
             the
             Flowers
             ,
             then
             couer
             that
             layer
             ouer
             with
             Sugar
             ,
             then
             lay
             another
             layer
             of
             the
             Flowers
             ,
             and
             another
             of
             Sugar
             ;
             and
             thus
             doe
             one
             aboue
             another
             till
             the
             pot
             be
             filled
             ,
             euer
             and
             anon
             pressing
             them
             hard
             downe
             with
             your
             hand
             :
             this
             done
             ,
             you
             shal
             take
             of
             the
             best
             and
             sharpest
             Vinegar
             you
             can
             get
             (
             and
             if
             the
             vinegar
             be
             distilled
             vinegar
             ,
             the
             Flowers
             wil
             keepe
             their
             colours
             the
             better
             )
             and
             with
             it
             fill
             vp
             your
             pot
             till
             the
             Vinegar
             swim
             aloft
             ,
             and
             no
             more
             can
             be
             receiued
             ;
             then
             stop
             vp
             the
             pot
             close
             ,
             and
             set
             them
             in
             a
             drie
             temperate
             place
             ,
             &
             vse
             them
             at
             pleasure
             ,
             for
             they
             wil
             last
             all
             the
             yeere
             .
          
           
             
             Now
             for
             compounding
             of
             Sallats
             of
             these
             pickled
             and
             preserued
             things
             ,
             though
             they
             may
             be
             serued
             vp
             simply
             of
             themselues
             ,
             and
             are
             both
             good
             and
             daintie
             ;
             yet
             for
             better
             curiositie
             ,
             and
             the
             finer
             adorning
             of
             the
             table
             ,
             you
             shall
             thus
             vse
             them
             :
             First
             ,
             if
             you
             would
             set
             forth
             any
             red
             Flower
             that
             you
             know
             or
             haue
             seene
             ,
             you
             shall
             take
             your
             pots
             of
             preserued
             Gilliflowers
             ,
             and
             suting
             the
             colours
             answerable
             to
             the
             Flower
             you
             shall
             proportion
             forth
             ,
             lay
             the
             shape
             of
             the
             Flower
             in
             a
             Fruit
             dish
             ;
             then
             with
             your
             Purslan
             leaues
             make
             the
             greene
             Coffin
             of
             the
             Flower
             ,
             and
             with
             the
             Purslan
             stalkes
             ,
             make
             the
             stalke
             of
             the
             Flower
             ,
             and
             the
             diuisions
             
             of
             the
             leaues
             and
             branches
             ;
             then
             with
             the
             thin
             slices
             of
             Cucumbers
             make
             their
             leaues
             in
             true
             proportions
             ,
             iagged
             or
             otherwise
             :
             and
             thus
             you
             may
             set
             forth
             some
             ful
             blowne
             ,
             some
             halfe
             blowne
             ,
             and
             some
             in
             the
             bud
             ,
             which
             will
             bee
             pretty
             and
             curious
             .
             And
             if
             you
             will
             set
             forth
             yellow
             flowers
             ,
             take
             the
             pots
             of
             Primroses
             and
             Cowslops
             ,
             if
             blew
             flowers
             ,
             then
             the
             pots
             of
             Violets
             ,
             or
             Buglosse
             Flowers
             ;
             and
             these
             Sallats
             are
             both
             for
             shew
             and
             vse
             ;
             for
             they
             are
             more
             excellent
             for
             taste
             then
             to
             looke
             on
             .
          
           
             Now
             for
             Sallats
             for
             shew
             onely
             ,
             
             and
             the
             adorning
             and
             setting
             out
             of
             a
             table
             with
             numbers
             of
             dishes
             ,
             they
             be
             those
             which
             are
             made
             of
             Carret
             rootes
             of
             sundrie
             colours
             well
             boiled
             ,
             and
             cut
             out
             into
             many
             shapes
             and
             proportions
             ,
             as
             some
             into
             knots
             ,
             some
             in
             the
             manner
             of
             Scutchions
             and
             Armes
             ,
             some
             like
             Birds
             ,
             and
             some
             like
             wild
             Beasts
             ,
             according
             to
             the
             Art
             and
             cunning
             of
             the
             Workman
             ;
             &
             these
             for
             the
             most
             part
             are
             seasoned
             with
             Vinegar
             ,
             Oyle
             ,
             and
             a
             little
             Pepper
             .
             A
             world
             of
             other
             Sallats
             there
             are
             ,
             which
             time
             and
             experience
             may
             bring
             to
             our
             Hous-wifes
             eye
             ,
             but
             the
             composition
             of
             them
             ,
             and
             the
             seruing
             of
             them
             differeth
             nothing
             from
             these
             already
             rehearsed
             .
          
           
             Now
             to
             proceed
             to
             your
             Fricases
             ,
             
             or
             Quelque
             choses
             ,
             which
             are
             dishes
             of
             many
             compositions
             ,
             and
             ingredients
             ;
             as
             Flesh
             ,
             Fish
             ,
             Egges
             ,
             Hearbs
             ,
             and
             many
             other
             things
             ,
             all
             being
             prepared
             and
             made
             ready
             in
             a
             frying
             pan
             ,
             they
             are
             likewise
             of
             two
             sorts
             ,
             simple
             ,
             and
             compound
             .
          
           
             Your
             simple
             Fricases
             are
             Egges
             and
             Collops
             fried
             ,
             
             whether
             the
             Collops
             be
             of
             Bacon
             ,
             Ling
             ,
             Beefe
             ,
             or
             young
             Porke
             ,
             the
             frying
             whereof
             is
             so
             ordinarie
             ,
             that
             it
             needeth
             not
             any
             relation
             ,
             or
             the
             frying
             of
             any
             Flesh
             or
             Fish
             simple
             of
             it selfe
             with
             Butter
             or
             sweete
             Oyle
             .
          
           
             To
             haue
             the
             best
             Collops
             and
             Egges
             ,
             
             you
             shall
             take
             the
             whitest
             and
             youngest
             Bacon
             ;
             and
             cutting
             away
             the
             sward
             ,
             
             cut
             the
             Collops
             into
             thin
             slices
             ,
             lay
             them
             in
             a
             dish
             ,
             and
             put
             hot
             water
             vnto
             them
             ,
             and
             so
             let
             them
             stand
             an
             hower
             or
             two
             ,
             for
             that
             will
             take
             away
             the
             extreame
             saltnesse
             :
             then
             draine
             away
             the
             water
             cleane
             ,
             and
             put
             them
             into
             a
             drie
             pewter
             dish
             ,
             and
             lay
             them
             one
             by
             one
             ,
             and
             set
             them
             before
             the
             heate
             of
             the
             fire
             ,
             so
             as
             they
             may
             toast
             ,
             and
             turne
             them
             so
             ,
             as
             they
             may
             toast
             sufficiently
             thorow
             and
             thorow
             :
             which
             done
             ,
             take
             your
             Egges
             and
             breake
             them
             into
             a
             dish
             ,
             and
             put
             a
             spoonefull
             of
             Vinegar
             vnto
             them
             :
             then
             set
             on
             a
             cleane
             Skillet
             with
             faire
             water
             on
             the
             fire
             ,
             and
             as
             soone
             as
             the
             water
             boileth
             put
             in
             the
             Eggs
             ,
             and
             let
             ●hem
             take
             a
             boile
             or
             two
             ,
             then
             with
             a
             spoone
             trie
             if
             they
             be
             hard
             enough
             ,
             and
             then
             take
             them
             vp
             ,
             and
             trim
             them
             ,
             and
             drie
             them
             ;
             and
             then
             dishing
             vp
             the
             Collops
             ,
             lay
             the
             Egges
             vpon
             them
             ,
             and
             so
             serue
             them
             vp
             :
             and
             in
             this
             sort
             you
             may
             potch
             Eggs
             when
             you
             please
             ,
             for
             it
             is
             the
             best
             and
             most
             wholsome
             .
          
           
             
             Now
             the
             compound
             Fricases
             are
             those
             which
             consist
             of
             many
             things
             ,
             as
             Tansies
             ,
             Fritters
             ,
             Pancakes
             ;
             &
             any
             Q●elque
             chose
             whatsoeuer
             ,
             being
             things
             of
             great
             request
             and
             estimation
             in
             
               France
               ,
               Spaine
            
             ,
             and
             Italy
             ,
             and
             the
             most
             curious
             Nations
             .
          
           
             
             First
             then
             for
             making
             the
             best
             Tansey
             ,
             you
             shall
             take
             a
             certaine
             number
             of
             Egges
             ,
             according
             to
             the
             bignesse
             of
             your
             frying-pan
             ,
             and
             breake
             them
             into
             a
             dish
             ,
             abating
             euer
             the
             white
             of
             euery
             third
             Egge
             ;
             then
             with
             a
             Spoone
             you
             shall
             cleanse
             away
             the
             little
             white
             Chickin-knots
             which
             sticke
             to
             the
             yelkes
             ;
             then
             with
             a
             little
             Creame
             beate
             them
             exceedingly
             together
             :
             then
             ●ake
             of
             greene
             Wheat
             blades
             ,
             Violet
             leaues
             ,
             Straw-bery
             leaues
             ,
             Spinage
             and
             Succorie
             ,
             of
             each
             a
             like
             quantitie
             ,
             and
             a
             few
             Wall-nut
             buds
             ;
             chop
             and
             beate
             all
             these
             very
             well
             ,
             and
             then
             straine
             out
             the
             iuyce
             ,
             and
             mixing
             it
             with
             a
             little
             more
             Creame
             ,
             put
             it
             to
             the
             Eggs
             ,
             and
             stirre
             all
             well
             together
             ;
             then
             put
             in
             a
             few
             crummes
             of
             
             Bread
             ,
             fine
             grated
             Bread
             ,
             Cinamon
             ,
             Nutmegge
             and
             Salt
             ,
             then
             put
             some
             sweete
             Butter
             into
             the
             Frying-pan
             ,
             and
             so
             soone
             as
             it
             is
             melted
             ,
             put
             in
             the
             Tansey
             ,
             and
             frie
             it
             browne
             without
             burning
             ,
             and
             with
             a
             dish
             turne
             it
             in
             the
             Pan
             as
             occasion
             shall
             serue
             ;
             then
             serue
             it
             vp
             ,
             hauing
             strewed
             good
             store
             of
             Suger
             vpon
             it
             ,
             for
             to
             put
             in
             Suger
             before
             will
             make
             it
             heauie
             :
             some
             vse
             to
             put
             of
             the
             hearbe
             Tansey
             into
             it
             ,
             but
             the
             Wall-nut
             tree
             buds
             doe
             giue
             the
             better
             taste
             ;
             therefore
             when
             you
             please
             to
             vse
             the
             one
             ,
             doe
             not
             vse
             the
             other
             .
          
           
             To
             make
             the
             best
             Fritters
             ,
             
             take
             a
             pint
             of
             Creame
             and
             warme
             it
             :
             then
             take
             eight
             Eggs
             ,
             onely
             abate
             fowre
             of
             the
             Whites
             ,
             and
             beate
             them
             well
             in
             a
             dish
             ,
             and
             so
             mixe
             them
             with
             the
             Creame
             ,
             then
             put
             in
             a
             little
             Cloues
             ,
             Mace
             ,
             Nutmeg
             and
             Saffron
             ,
             and
             stirre
             them
             well
             together
             :
             then
             put
             in
             two
             spoonefull
             of
             the
             best
             Ale-barme
             ,
             and
             a
             little
             Salt
             ,
             and
             stirre
             it
             againe
             :
             then
             make
             it
             thicke
             according
             to
             your
             pleasure
             with
             Wheate-flower
             ;
             which
             done
             ,
             set
             it
             within
             the
             aire
             of
             the
             fire
             ,
             that
             it
             may
             rise
             and
             swell
             ;
             which
             when
             it
             doth
             ,
             you
             shall
             beate
             it
             in
             once
             or
             twice
             ,
             then
             put
             into
             it
             a
             penny
             pot
             of
             Sack
             :
             all
             this
             being
             done
             ,
             you
             shall
             take
             a
             pound
             or
             two
             of
             sweete
             seame
             ,
             and
             put
             it
             into
             a
             pan
             ,
             and
             set
             it
             ouer
             the
             fire
             ,
             and
             when
             it
             is
             moulten
             and
             begins
             to
             bubble
             ,
             you
             shall
             take
             the
             Fritter-batter
             ,
             and
             setting
             it
             by
             you
             ,
             put
             thick
             slices
             of
             well-pared
             Apples
             into
             the
             batter
             :
             and
             then
             taking
             the
             Apples
             and
             batter
             out
             together
             with
             a
             spoone
             put
             it
             into
             the
             boyling
             seame
             ,
             and
             boyle
             your
             Fritters
             crispe
             and
             browne
             :
             and
             when
             you
             find
             the
             strength
             of
             your
             seame
             decay
             ,
             you
             shall
             renew
             it
             with
             more
             seame
             ,
             and
             of
             all
             sorts
             of
             seame
             ,
             that
             which
             is
             made
             of
             the
             beefesuet
             is
             the
             best
             and
             strongest
             :
             when
             your
             Fritters
             are
             made
             strow
             good
             store
             of
             Suger
             and
             Cinamon
             vpon
             them
             ,
             being
             faire
             disht
             ,
             and
             so
             serue
             them
             vp
             .
          
           
           
             
             To
             make
             the
             best
             Pancake
             ,
             take
             two
             or
             three
             Egges
             ,
             and
             breake
             them
             into
             a
             dish
             ,
             and
             beate
             them
             well
             :
             then
             adde
             vnto
             them
             a
             pretty
             quantitie
             of
             faire
             running
             water
             ,
             and
             beate
             all
             well
             together
             :
             then
             put
             in
             Cloues
             ,
             Mace
             ,
             Cinamon
             ,
             and
             a
             Nutmeg
             ,
             and
             season
             it
             with
             Salt
             :
             which
             done
             ,
             make
             it
             thick
             as
             you
             thinke
             good
             with
             fine
             Wheat
             flower
             :
             then
             frie
             the
             cakes
             as
             thin
             as
             may
             be
             with
             sweete
             Butter
             ,
             or
             sweete
             Seame
             ,
             and
             make
             them
             browne
             ,
             and
             so
             serue
             them
             vp
             with
             Sugar
             strowed
             vpon
             them
             .
             There
             be
             some
             which
             mixe
             Pancakes
             with
             new
             Milke
             or
             Creame
             ,
             but
             that
             makes
             them
             tough
             ,
             cloying
             ,
             and
             not
             so
             crispe
             ,
             pleasant
             and
             sauorie
             as
             running
             water
             .
          
           
             
             To
             make
             the
             best
             Veale
             tosts
             ;
             take
             the
             kidney
             fat
             ,
             and
             all
             of
             a
             loyne
             of
             veale
             rosted
             ,
             and
             shred
             it
             as
             small
             as
             is
             possible
             ;
             then
             take
             a
             couple
             of
             Egges
             and
             beat
             them
             very
             wel
             ;
             which
             done
             ,
             take
             Spinage
             ,
             Succory
             ,
             Violet
             leaues
             ,
             and
             Marigold
             leaues
             ,
             and
             beate
             them
             ,
             and
             straine
             out
             the
             iuice
             ,
             and
             mix
             it
             with
             the
             Egges
             :
             then
             put
             it
             to
             your
             Veale
             ,
             and
             stirre
             it
             exceedingly
             well
             in
             a
             dish
             ;
             then
             put
             to
             good
             store
             of
             Currance
             cleane
             washt
             and
             pickt
             ,
             Cloues
             ,
             Mace
             ,
             Sinamon
             ,
             Nutmeg
             ,
             Sugar
             and
             Salt
             ,
             and
             mix
             them
             al
             perfectly
             wel
             together
             :
             then
             take
             a
             Manchet
             and
             cut
             it
             into
             tosts
             ,
             and
             toste
             them
             well
             before
             the
             fire
             ;
             then
             with
             a
             spoone
             lay
             vpon
             the
             toste
             in
             a
             good
             thicknesse
             the
             Veale
             ,
             prepared
             as
             beforesaid
             :
             which
             done
             ,
             put
             into
             your
             frying
             pan
             good
             store
             of
             sweete
             Butter
             ,
             and
             when
             it
             is
             well
             melted
             and
             very
             hot
             ,
             put
             your
             tosts
             in
             to
             the
             same
             with
             the
             bread
             side
             vpward
             ,
             and
             the
             flesh
             side
             downeward
             :
             and
             assoone
             as
             you
             see
             they
             are
             fried
             browne
             ,
             lay
             vpon
             the
             vpperside
             of
             the
             tostes
             which
             are
             bare
             more
             of
             the
             flesh
             meate
             ,
             and
             then
             turne
             them
             ,
             and
             frie
             that
             side
             browne
             also
             :
             then
             take
             them
             out
             of
             the
             pan
             and
             dish
             them
             vp
             ,
             and
             strow
             Suger
             vpon
             them
             ,
             and
             so
             serue
             them
             forth
             .
             There
             be
             some
             Cookes
             which
             will
             do
             this
             but
             
             vpon
             one
             side
             of
             the
             tostes
             ,
             but
             to
             do
             it
             on
             both
             is
             much
             better
             ;
             if
             you
             adde
             Creame
             it
             is
             not
             amisse
             .
          
           
             To
             make
             the
             best
             Panperdy
             ,
             
             take
             a
             dozen
             Egges
             ,
             and
             breake
             them
             ,
             and
             beat
             them
             very
             well
             ,
             then
             put
             vnto
             them
             Cloues
             ,
             Mace
             ,
             Cinamon
             ,
             Nutmeg
             ,
             and
             good
             store
             of
             Suger
             ,
             with
             as
             much
             Salt
             as
             shall
             season
             it
             :
             then
             take
             a
             Manchet
             ,
             and
             cut
             it
             into
             thick
             slices
             like
             tostes
             ;
             which
             done
             ,
             take
             your
             frying
             pan
             ,
             and
             put
             into
             it
             good
             store
             of
             sweete
             Butter
             ,
             and
             being
             melted
             lay
             in
             your
             slices
             of
             bread
             ,
             then
             powre
             vpon
             them
             one
             halfe
             of
             your
             Egges
             ;
             then
             when
             that
             is
             fried
             ,
             with
             a
             dish
             turne
             your
             slices
             of
             bread
             vpward
             ,
             and
             then
             powre
             on
             them
             the
             other
             halfe
             of
             your
             Eggs
             ,
             and
             so
             turne
             them
             till
             both
             sides
             bee
             browne
             ;
             then
             dish
             it
             vp
             ,
             and
             serue
             it
             with
             Sugar
             strowed
             vpon
             it
             .
          
           
             To
             make
             a
             Quelquechose
             ,
             
             which
             is
             a
             mixture
             of
             many
             things
             together
             ;
             take
             the
             Eggs
             and
             breake
             them
             ,
             and
             do
             away
             the
             one
             halfe
             of
             the
             Whites
             ,
             and
             after
             they
             are
             beaten
             put
             to
             them
             a
             good
             quantitie
             of
             sweete
             Creame
             ,
             Currants
             ,
             Cinamon
             ,
             Cloues
             ,
             Mace
             ,
             Salt
             ,
             and
             a
             little
             Ginger
             ,
             Spinage
             ,
             Endiue
             ,
             and
             Marigold
             flowers
             grossely
             chopt
             ,
             and
             beate
             them
             all
             very
             well
             together
             ;
             then
             take
             Piggs
             Pettitoes
             slic't
             ,
             and
             grossely
             chopt
             ,
             and
             mixe
             them
             with
             the
             eggs
             ,
             and
             with
             your
             hand
             stirre
             them
             exceeding
             well
             together
             ;
             then
             put
             sweet
             butter
             in
             your
             frying
             pan
             ,
             and
             being
             melted
             ,
             put
             in
             all
             the
             rest
             ,
             and
             frie
             it
             browne
             without
             burning
             ,
             euer
             and
             anon
             turning
             it
             till
             it
             be
             fried
             enough
             ;
             then
             dish
             it
             vp
             vpon
             a
             flat
             Plate
             ,
             and
             couer
             it
             with
             Sugar
             ,
             and
             so
             serue
             it
             forth
             .
             Only
             herein
             is
             to
             be
             obserued
             ,
             that
             your
             Pettitoes
             must
             be
             very
             well
             boyled
             before
             you
             put
             them
             into
             the
             frycase
             .
          
           
             And
             in
             this
             manner
             as
             you
             make
             this
             Quelquechose
             ,
             so
             you
             may
             make
             any
             other
             ,
             whether
             it
             be
             of
             flesh
             ,
             smal
             birds
             ,
             sweet
             roots
             ,
             oisters
             ,
             muskles
             ,
             cockles
             ,
             giblets
             ,
             lemons
             ,
             orenges
             ,
             or
             any
             fruit
             ,
             pulse
             ;
             or
             other
             sallet
             herbe
             whatsoeuer
             ;
             of
             
             which
             to
             speake
             seuerally
             were
             a
             labour
             infinite
             ,
             because
             they
             vary
             with
             mens
             opinions
             .
             Only
             the
             composition
             and
             worke
             is
             no
             other
             then
             this
             before
             prescribed
             ;
             and
             who
             can
             doe
             these
             ,
             neede
             no
             instruction
             for
             the
             rest
             .
             And
             thus
             much
             for
             Sallets
             and
             Frycases
             .
          
           
             
             To
             make
             Fritters
             another
             way
             ,
             take
             Flower
             ,
             Milke
             ,
             Barme
             ,
             grated
             Bread
             ,
             small
             Raysings
             ,
             Cinamon
             ,
             Suger
             ,
             Cloues
             ,
             Mace
             ,
             Pepper
             ,
             Saffron
             and
             Salt
             ;
             stirre
             all
             these
             together
             very
             well
             with
             a
             strong
             spoone
             ,
             or
             small
             ladle
             ;
             then
             let
             it
             stand
             more
             then
             a
             quarter
             of
             an
             hower
             that
             it
             may
             rise
             ,
             then
             beate
             it
             in
             againe
             ,
             and
             thus
             let
             it
             rise
             and
             bebeat
             in
             twice
             or
             thrice
             at
             least
             ;
             then
             take
             it
             and
             bake
             them
             in
             sweete
             and
             strong
             Seame
             ,
             as
             hath
             been
             before
             shewed
             ;
             and
             when
             they
             are
             serued
             vp
             to
             the
             Table
             ,
             see
             you
             strow
             vpon
             them
             good
             store
             of
             Sugar
             ,
             Cynomon
             and
             Ginger
             .
          
           
             
             Take
             a
             pint
             of
             the
             best
             ,
             thickest
             and
             sweetest
             Creame
             ,
             and
             boile
             it
             ,
             then
             whilest
             it
             is
             hot
             ,
             put
             thereunto
             a
             good
             quantitie
             of
             faire
             great
             Oat-meale
             Grotes
             cleane
             pickt
             ,
             and
             formerly
             steept
             in
             Milke
             twelue
             houres
             at
             least
             ,
             and
             let
             it
             soake
             in
             this
             Creame
             another
             night
             ;
             then
             put
             thereto
             at
             least
             eight
             yelks
             of
             Egges
             ,
             a
             little
             Pepper
             ,
             Cloues
             ,
             Mace
             ,
             Saffron
             ,
             Currants
             ,
             Dates
             ,
             Sugar
             ,
             Salt
             ,
             and
             great
             store
             of
             Swines
             suet
             ,
             or
             for
             want
             thereof
             ,
             great
             store
             of
             Beefe
             suet
             ,
             and
             then
             fill
             it
             vp
             in
             the
             Farmes
             according
             to
             the
             order
             of
             good
             houswiferie
             ,
             &
             then
             boyle
             them
             on
             a
             soft
             and
             gentle
             fire
             ,
             and
             as
             they
             swell
             ,
             prick
             them
             with
             a
             great
             pin
             ,
             or
             small
             awle
             ,
             to
             keepe
             them
             that
             they
             burst
             not
             :
             and
             when
             you
             serue
             them
             to
             the
             Table
             (
             which
             must
             be
             not
             till
             they
             be
             a
             day
             old
             ,
             )
             first
             ,
             boyle
             them
             a
             little
             ,
             then
             take
             them
             out
             and
             toast
             them
             browne
             before
             the
             fire
             ,
             and
             so
             serue
             them
             ,
             trimming
             the
             edge
             of
             the
             dish
             either
             with
             Salt
             or
             Sugar
             .
          
           
             
             Take
             the
             Liuer
             of
             a
             fat
             Hog
             ,
             and
             parboyle
             it
             ,
             then
             shred
             it
             small
             ,
             and
             after
             beate
             it
             in
             a
             Morter
             very
             fine
             ;
             then
             mixe
             
             it
             with
             the
             thickest
             and
             sweetest
             Creame
             ,
             and
             straine
             it
             very
             well
             through
             an
             ordinary
             strainer●
             then
             put
             thereto
             six
             yelkes
             of
             Egges
             ,
             and
             two
             whites
             ,
             and
             the
             grated
             crums
             of
             neere-hand
             a
             penny
             white
             loafe
             ,
             with
             good
             store
             of
             Currants
             ,
             Dates
             ,
             Cloues
             ,
             Mace
             ,
             Sugar
             ,
             Saffron
             ,
             Salt
             ,
             and
             the
             best
             Swine
             suet
             ,
             or
             Beefe
             suet
             ,
             but
             Beefe
             suet
             is
             the
             more
             wholsome
             ,
             and
             lesse
             loosening
             ;
             then
             after
             it
             hath
             stood
             a
             while
             ,
             fill
             it
             into
             the
             farmes
             ,
             and
             boyle
             them
             ,
             as
             before
             shewed
             :
             and
             when
             you
             serue
             them
             to
             the
             Table
             ,
             first
             ,
             boyle
             them
             a
             little
             ,
             then
             lay
             them
             on
             a
             Gridyron
             ouer
             the
             coales
             ,
             and
             broyle
             them
             gently
             ,
             but
             scorch
             them
             not
             ,
             nor
             in
             any
             wise
             breake
             their
             skinnes
             ,
             which
             is
             to
             bee
             preuented
             by
             oft
             turning
             and
             tossing
             them
             on
             the
             Grid-yron
             ,
             and
             keeping
             a
             slow
             fire
             .
          
           
             Take
             the
             Yelkes
             and
             Whites
             often
             or
             twelue
             Eggs
             ,
             
             and
             hauing
             beate
             them
             well
             ,
             put
             to
             them
             the
             fine
             pouder
             of
             Cloues
             ,
             Mace
             ,
             Nutmegs
             ,
             Sugar
             ,
             Cynamon
             ,
             Saffron
             and
             Salt
             ;
             then
             take
             the
             quantity
             of
             two
             loaues
             of
             grated
             bread
             ,
             Dates
             (
             small
             shred
             )
             and
             great
             store
             of
             Currants
             ,
             with
             good
             store
             either
             of
             Sheepes
             ,
             Hoggs
             ,
             or
             Beeffe-suet
             beaten
             and
             cut
             small
             ;
             then
             when
             all
             is
             mixt
             well
             together
             ,
             and
             hath
             stood
             a
             while
             to
             settle
             ,
             then
             fill
             it
             into
             the
             farmes
             as
             hath
             been
             before
             shewed
             ,
             and
             in
             like
             manner
             boile
             them
             ,
             cooke
             them
             ,
             and
             serue
             them
             to
             the
             Table
             .
          
           
             Take
             halfe
             a
             pound
             of
             Rice
             ,
             
             and
             steepe
             it
             in
             new
             milke
             a
             whole
             night
             ,
             and
             in
             the
             morning
             draine
             it
             ,
             and
             let
             the
             Milke
             drop
             away
             ;
             then
             take
             a
             quart
             of
             the
             best
             ,
             sweetest
             ,
             and
             thickest
             Creame
             ,
             and
             put
             the
             Rice
             into
             it
             ,
             and
             boyle
             it
             a
             little
             ;
             then
             set
             it
             to
             coole
             an
             hower
             or
             two
             ,
             &
             after
             put
             in
             the
             Yelkes
             of
             halfe
             a
             dozzen
             Egges
             ,
             a
             little
             Pepper
             ,
             Cloues
             ,
             Mace
             ,
             Currants
             ,
             Dates
             ,
             Sugar
             and
             Salt
             ;
             and
             hauing
             mixt
             them
             well
             together
             ,
             put
             in
             great
             store
             of
             Beefe
             Suet
             well
             beaten
             ,
             and
             small
             shred
             ,
             and
             so
             put
             it
             into
             the
             farmes
             ,
             and
             
             boyle
             them
             as
             before
             shewed
             ,
             and
             serue
             them
             after
             a
             day
             old
             .
          
           
             
             Take
             the
             best
             Hoggs
             Liuer
             you
             can
             get
             ,
             and
             boyle
             it
             extreamely
             till
             it
             bee
             as
             hard
             as
             a
             stone
             ;
             then
             lay
             it
             to
             coole
             ,
             and
             being
             cold
             ,
             vpon
             a
             great
             bread-grater
             grate
             it
             all
             to
             powder
             ;
             then
             si●t
             it
             through
             a
             fine
             meale-siue
             ,
             and
             put
             to
             it
             the
             crummes
             of
             (
             at
             least
             two
             peny
             loaues
             of
             )
             white
             bread
             ,
             and
             boyle
             al
             in
             the
             thickest
             and
             sweetest
             Creame
             you
             haue
             till
             it
             be
             very
             thick
             ;
             then
             let
             it
             coole
             ,
             and
             put
             to
             it
             the
             yelks
             of
             halfe
             a
             dozzen
             Egges
             ,
             a
             little
             Pepper
             ,
             Cloues
             ,
             Mace
             ,
             Corants
             ,
             Dates
             small
             shred
             ,
             Cinamon
             ,
             Ginger
             ,
             a
             little
             Nutmeg
             ,
             good
             store
             of
             Sugar
             ,
             a
             little
             Saffron
             ,
             Salt
             ,
             and
             of
             Beefe
             and
             Swines
             suet
             great
             plenty
             ,
             then
             fill
             it
             into
             the
             Farmes
             ,
             and
             boyle
             them
             as
             before
             shewed
             ,
          
           
             
             Take
             a
             Calues
             Mugget
             ,
             cleane
             and
             sweete
             drest
             ,
             and
             boyle
             it
             well
             ;
             then
             shred
             it
             as
             small
             as
             is
             possible
             ,
             then
             take
             of
             Strawberry
             leaues
             ,
             of
             Endyue
             ,
             Spynage
             ,
             Succorie
             ,
             and
             Sollell
             ,
             of
             each
             a
             pretty
             quantitie
             ,
             and
             chop
             them
             as
             small
             as
             is
             possible
             ,
             and
             then
             mixe
             them
             with
             the
             Mugget
             ;
             then
             take
             the
             Yelkes
             of
             halfe
             a
             dozzen
             Egges
             ,
             and
             three
             Whites
             ,
             and
             beate
             them
             into
             it
             also
             ;
             &
             if
             you
             find
             it
             is
             to
             stiffe
             ,
             then
             make
             it
             thinner
             with
             a
             little
             Creame
             warmed
             on
             the
             fier
             ;
             then
             put
             in
             a
             little
             Pepper
             ,
             Cloues
             ,
             Mace
             ,
             Cynamon
             ,
             Ginger
             ,
             Sugar
             ,
             Currants
             ,
             Dates
             and
             Salt
             ,
             and
             worke
             all
             together
             ,
             with
             casting
             in
             little
             peyres
             of
             sweet
             Butter
             one
             after
             another
             ,
             till
             it
             haue
             receiued
             good
             store
             of
             Butter
             ;
             then
             put
             it
             vp
             into
             the
             Calues
             bagge
             ,
             Sheeps
             bagge
             ,
             or
             Hogs
             bagge
             ,
             and
             then
             boyle
             it
             well
             ,
             and
             so
             serue
             it
             vp
             .
          
           
             
             Take
             the
             Blood
             of
             an
             Hogge
             whilest
             it
             is
             warme
             ,
             and
             steepe
             in
             it
             a
             quarte
             ,
             or
             more
             ,
             of
             great
             Oate-meale
             grotes
             ,
             and
             at
             the
             end
             of
             three
             dayes
             with
             your
             hands
             take
             the
             Grots
             out
             of
             the
             blood
             ,
             and
             draine
             them
             cleane
             ;
             then
             put
             put
             to
             those
             Grotes
             more
             then
             a
             quarte
             of
             the
             best
             creame
             
             warmd
             on
             the
             fire
             ;
             then
             take
             Mother-of-Time
             ,
             Parsely
             ,
             Spinnage
             ,
             Succory
             ,
             Endiue
             ,
             Sorrel
             and
             Strawberry
             leaues
             ,
             of
             each
             a
             few
             chopt
             exceeding
             small
             ,
             and
             mixe
             them
             with
             the
             Grots
             ,
             and
             also
             a
             little
             Fenell
             seede
             finely
             beaten
             ;
             then
             adde
             a
             little
             Pepper
             ,
             Cloues
             and
             Mace
             ,
             Salt
             ,
             and
             great
             store
             of
             Suet
             finely
             shred
             ,
             and
             well
             beaten
             ;
             then
             therewith
             fill
             your
             Farmes
             ,
             and
             boyle
             them
             ,
             as
             hath
             been
             before
             described
             .
          
           
             Take
             the
             largest
             of
             your
             Chines
             of
             Porke
             ,
             
             and
             that
             which
             is
             called
             a
             Liste
             ,
             and
             first
             with
             your
             knife
             cut
             the
             the
             leane
             thereof
             into
             thin
             slices
             ,
             and
             then
             shred
             small
             those
             slices
             ,
             and
             then
             spread
             it
             ouer
             the
             bottom
             of
             a
             dish
             or
             woodden
             platter
             ;
             then
             take
             the
             fat
             of
             the
             Chine
             and
             the
             Liste
             ,
             and
             cut
             it
             in
             the
             same
             manner
             ,
             and
             spread
             it
             vpon
             the
             leane
             ,
             and
             then
             cut
             more
             leane
             ,
             and
             spread
             it
             on
             the
             fat
             ,
             and
             thus
             doe
             one
             leane
             vpon
             another
             till
             all
             the
             Porke
             bee
             shred
             ,
             obseruing
             to
             begin
             and
             end
             with
             the
             leane
             ;
             then
             with
             your
             knife
             scortch
             it
             through
             and
             through
             diuers
             wayes
             ,
             and
             mixe
             it
             all
             well
             together
             :
             then
             take
             good
             store
             of
             Sage
             ,
             and
             shred
             it
             exceeding
             small
             ,
             and
             mixe
             it
             with
             the
             flesh
             ,
             then
             giue
             it
             a
             good
             season
             of
             Pepper
             and
             Salt
             ;
             then
             take
             the
             farmes
             made
             as
             long
             as
             is
             possible
             ,
             and
             not
             cut
             in
             pieces
             as
             for
             Puddings
             ,
             and
             first
             blow
             them
             well
             to
             make
             the
             meat
             slip
             ,
             and
             then
             fill
             them
             :
             which
             done
             ,
             with
             threads
             deuide
             them
             into
             seuerall
             linkes
             as
             you
             please
             ,
             then
             hang
             them
             vp
             in
             the
             corner
             of
             some
             Chimney
             cleane
             kept
             ,
             where
             they
             may
             take
             ayre
             of
             the
             fire
             ,
             and
             let
             them
             drie
             there
             at
             least
             foure
             dayes
             before
             any
             be
             eaten
             ;
             and
             when
             they
             are
             serued
             vp
             ,
             let
             them
             be
             either
             fried
             or
             boyld
             on
             the
             Gridyron
             ,
             or
             else
             roasted
             about
             a
             Capon
             .
          
           
             It
             resteth
             now
             that
             we
             speak
             of
             boild
             meats
             and
             broths
             ,
             
             which
             forasmuch
             as
             our
             Hous-wife
             is
             intended
             to
             be
             generall
             ,
             one
             that
             can
             as
             well
             feed
             the
             poore
             as
             the
             rich
             ,
             we
             will
             
             first
             begin
             with
             those
             ordinarie
             wholsome
             boyld-meates
             ,
             which
             are
             of
             vse
             in
             euery
             good
             mans
             house
             :
             therefore
             to
             make
             the
             best
             ordinarie
             Pottage
             ,
             you
             shall
             take
             a
             racke
             of
             Mutton
             cut
             into
             pieces
             ,
             or
             a
             leg
             of
             Mutton
             cut
             into
             pieces
             ;
             for
             this
             meate
             and
             these
             ioynts
             are
             the
             best
             ,
             although
             any
             other
             ioynt
             ,
             or
             any
             fresh
             Beefe
             will
             likewise
             make
             good
             Pottage
             :
             and
             hauing
             washt
             your
             meate
             well
             ,
             put
             it
             into
             a
             cleane
             pot
             with
             faire
             water
             ,
             and
             set
             it
             on
             the
             fire
             ;
             then
             take
             Violet
             leaues
             ,
             
               Succory
               ,
               Strawbery
            
             leaues
             ,
             
               Spinage
               ,
               Langdebeefe
               ,
               Marigold
            
             flowers
             ,
             Scallions
             ,
             &
             a
             little
             Parsly
             ,
             &
             chop
             thē
             very
             small
             together
             ;
             then
             take
             halfe
             so
             much
             Oat-meale
             well
             beaten
             as
             there
             is
             Hearbs
             ,
             and
             mixe
             it
             with
             the
             Hearbs
             ,
             and
             chop
             all
             very
             well
             together
             :
             then
             when
             the
             pot
             is
             ready
             to
             boyle
             ,
             skum
             it
             very
             wel
             ,
             and
             then
             put
             in
             your
             hearbs
             ,
             and
             so
             let
             it
             boyle
             with
             a
             quick
             fire
             ,
             stirring
             the
             meate
             oft
             in
             the
             pot
             ,
             till
             the
             meate
             bee
             boyld
             enough
             ,
             and
             that
             the
             hearbs
             and
             water
             are
             mixt
             together
             without
             any
             separation
             ,
             which
             will
             bee
             after
             the
             consumption
             of
             more
             then
             a
             third
             part
             :
             Then
             season
             them
             with
             Salt
             ,
             and
             serue
             them
             vp
             with
             the
             meate
             either
             with
             Sippets
             or
             without
             .
          
           
             
             Some
             desire
             to
             haue
             their
             Pottage
             greene
             ,
             yet
             no
             herbs
             to
             be
             seene
             in
             this
             case
             :
             you
             must
             take
             your
             hearbs
             and
             Oat-meale
             ,
             and
             after
             it
             is
             chopt
             ,
             put
             it
             into
             a
             stone
             Morter
             ,
             or
             Bowle
             ,
             and
             with
             a
             woodden
             pestell
             beate
             it
             exceedingly
             ;
             then
             with
             some
             of
             the
             warme
             liquor
             in
             the
             pot
             straine
             it
             as
             hard
             as
             may
             be
             ,
             and
             so
             put
             it
             in
             and
             boyle
             it
             .
          
           
             
             Others
             desire
             to
             haue
             Pottage
             without
             any
             hearbs
             at
             all
             ,
             And
             then
             you
             must
             only
             take
             Oat-meale
             beaten
             ,
             and
             good
             store
             of
             Onions
             ,
             and
             put
             them
             in
             ,
             and
             boile
             them
             together
             ;
             and
             thus
             doing
             you
             must
             take
             a
             greater
             quantitie
             of
             Oate-meale
             then
             before
             .
          
           
             
             If
             you
             wil
             make
             pottage
             of
             the
             best
             &
             daintiest
             kind
             ,
             you
             shal
             take
             Mutton
             ,
             Veale
             ,
             or
             Kid
             ,
             &
             hauing
             broke
             the
             bones
             ,
             
             but
             not
             cut
             the
             flesh
             in
             peeces
             ,
             and
             wash
             it
             ,
             put
             it
             into
             a
             pot
             with
             faire
             water
             ,
             after
             it
             is
             ready
             to
             boile
             ,
             and
             is
             throughly
             skumd
             ,
             you
             shal
             put
             in
             a
             good
             handful
             or
             two
             of
             smale
             oat-meale
             :
             &
             then
             take
             whole
             lettice
             of
             the
             best
             &
             most
             inward
             leaues
             ,
             whole
             spinage
             ,
             endiue
             ,
             succory
             ,
             and
             whole
             leaues
             of
             colast
             ●orry
             ,
             or
             the
             inward
             parts
             of
             white
             cabage
             ,
             with
             two
             or
             three
             sli●'t
             onions
             ;
             and
             put
             all
             into
             the
             pot
             and
             boile
             them
             well
             together
             till
             the
             meat
             be
             enough
             ,
             and
             the
             herbes
             so
             soft
             as
             may
             be
             ,
             and
             stirre
             them
             oft
             well
             together
             ;
             and
             then
             season
             it
             with
             salt
             and
             as
             much
             veriuice
             as
             will
             onely
             turne
             the
             tast
             of
             the
             pottage
             ;
             and
             so
             serue
             them
             vp
             ,
             couering
             the
             meat
             with
             the
             whole
             hearbes
             ,
             and
             adorning
             the
             dish
             with
             sippets
             .
          
           
             To
             make
             ordinary
             stewd
             broth
             ,
             
             you
             shall
             take
             a
             necke
             of
             veale
             ,
             or
             a
             leg
             ,
             or
             mary
             bones
             of
             beefe
             ,
             or
             a
             pullet
             ,
             or
             mutton
             ,
             and
             after
             the
             meat
             is
             washt
             ,
             put
             it
             into
             a
             pot
             with
             faire
             water
             ,
             and
             being
             ready
             to
             boile
             ,
             skumme
             it
             well
             ;
             then
             you
             shall
             take
             a
             couple
             of
             manchets
             ,
             and
             paring
             away
             the
             crust
             ,
             cut
             it
             into
             thicke
             slices
             ,
             and
             lay
             them
             in
             a
             dish
             ,
             and
             couer
             them
             with
             hot
             broth
             out
             of
             the
             pot
             ;
             when
             they
             are
             steept
             ,
             put
             them
             and
             some
             of
             the
             broth
             into
             a
             strainer
             ,
             and
             straine
             it
             ,
             and
             then
             put
             it
             into
             the
             pot
             ;
             then
             take
             halfe
             a
             pound
             of
             Prunes
             ,
             half
             a
             pound
             of
             Rai●ins
             ,
             and
             a
             quarter
             of
             a
             pound
             of
             Currants
             clean
             pickt
             &
             washt
             ,
             with
             a
             litle
             whole
             Mace
             and
             two
             or
             three
             brused
             Cloues
             ,
             and
             put
             them
             into
             the
             pot
             ,
             and
             stirre
             all
             well
             together
             ,
             and
             so
             let
             them
             boile
             till
             the
             meate
             be
             enough
             ;
             then
             if
             you
             will
             alter
             the
             colour
             of
             the
             broth
             ,
             put
             in
             a
             little
             Turnesole
             ,
             or
             red
             Saunders
             ,
             and
             so
             serue
             it
             vpon
             Sippets
             ,
             and
             the
             fruit
             vppermost
             .
             To
             make
             an
             excellent
             boiled
             meate
             :
             
             take
             fowre
             peeces
             of
             a
             racke
             of
             Mutton
             ,
             and
             wash
             them
             cleane
             and
             put
             them
             into
             a
             pot
             well
             scowred
             with
             faire
             water
             ;
             then
             take
             a
             good
             quantity
             of
             wine
             and
             veriuice
             and
             put
             into
             it
             ;
             then
             slice
             a
             
             handfull
             of
             Onions
             and
             put
             them
             in
             also
             ,
             and
             so
             let
             it
             boile
             a
             good
             while
             ;
             then
             take
             a
             peece
             of
             sweet
             butter
             with
             gi●ger
             and
             salt
             and
             put
             it
             ●o
             also
             ,
             and
             then
             make
             the
             broth
             thicke
             with
             grated
             bread
             ,
             and
             so
             serue
             it
             vp
             with
             sippets
             .
          
           
             
             To
             boile
             a
             Mallard
             curiously
             ,
             take
             the
             Mallard
             when
             it
             is
             faire
             dressed
             ,
             washed
             and
             trust
             ,
             and
             put
             it
             one
             a
             spit
             and
             rost
             it
             till
             you
             can
             get
             the
             gra●y
             out
             of
             it
             ;
             then
             take
             it
             from
             the
             spit
             and
             boile
             it
             ,
             then
             take
             the
             best
             of
             the
             broth
             in
             a
             pipkin
             ,
             and
             the
             grauy
             which
             you
             saued
             ,
             with
             a
             peece
             of
             sweete
             butter
             and
             Currants
             ,
             Vineger
             ,
             Sugar
             ,
             P●pper
             and
             grated
             bread
             :
             Thus
             boile
             all
             these
             together
             ,
             and
             when
             the
             Mallard
             is
             boiled
             sufficiently
             ,
             lay
             it
             on
             a
             dish
             with
             sippets
             ,
             and
             the
             broth
             vpon
             it
             ,
             and
             so
             serue
             it
             foorth
             .
          
           
             
             To
             make
             an
             excellent
             Olepotrige
             ,
             which
             is
             the
             onely
             principall
             dish
             of
             boild
             meate
             which
             is
             esteemed
             in
             all
             Spaine
             ,
             you
             shall
             take
             a
             very
             large
             vessell
             ,
             pot
             or
             kettell
             ,
             and
             filling
             it
             with
             water
             ,
             you
             shall
             set
             it
             on
             the
             fire
             ,
             and
             first
             put
             in
             good
             thicke
             gobbets
             of
             well
             fed
             Beefe
             ,
             and
             being
             ready
             to
             boile
             ,
             skumme
             your
             pot
             ;
             when
             the
             Beefe
             is
             halfe
             boiled
             ,
             you
             shall
             put
             in
             Potato
             roots
             ,
             Turneps
             ,
             and
             Skirrets
             :
             also
             like
             gobbets
             of
             the
             best
             Mutton
             ,
             and
             the
             best
             Porke
             ;
             after
             they
             haue
             boyled
             a
             while
             ,
             you
             shall
             put
             in
             the
             like
             gobbets
             of
             Venison
             red
             ,
             and
             Fallow
             ,
             if
             you
             haue
             them
             ;
             then
             the
             like
             gobbets
             ,
             of
             Veale
             ,
             Kidde
             ,
             and
             Lamb
             ;
             a
             little
             space
             after
             these
             ,
             the
             foreparts
             of
             a
             fat
             Pigge
             ,
             and
             a
             crambd
             Pullet
             ;
             then
             put
             in
             Spinage
             ,
             Endiue
             ,
             Succory
             ,
             Marigold
             leaues
             &
             flowers
             ,
             Lettice
             ,
             Violet
             leaues
             ,
             Strawberry
             leaues
             ,
             Buglosse
             and
             Scallions
             ,
             all
             whole
             and
             vnchoot
             ;
             then
             when
             they
             haue
             boiled
             a
             while
             ,
             put
             in
             a
             Partridge
             and
             a
             Chicken
             chopt
             in
             peeces
             ,
             with
             Quailes
             ,
             Rails
             ,
             Blackbirds
             ,
             Larkes
             ,
             Sparrowes
             and
             other
             small
             birds
             ,
             all
             being
             well
             and
             tenderly
             boiled
             ,
             season
             vp
             the
             broth
             with
             good
             store
             of
             Sugar
             ,
             Cloues
             ,
             Mace
             ,
             Cinamon
             ,
             Ginger
             
             and
             Nutmegge
             mixt
             together
             in
             a
             good
             quantity
             of
             Veriuice
             and
             salt
             ,
             and
             so
             stirre
             vp
             the
             pot
             well
             from
             the
             bottome
             ,
             then
             dish
             it
             vp
             vpon
             great
             Chargers
             ,
             or
             long
             Spanish
             dishes
             made
             in
             the
             fashion
             of
             our
             English
             woodden
             trayes
             ,
             with
             good
             store
             of
             sippets
             in
             the
             bottome
             ;
             then
             couer
             the
             meate
             all
             ouer
             with
             Prunes
             ,
             Raisins
             ,
             Currants
             ,
             and
             blaunch't
             Almonds
             ,
             boiled
             in
             a
             thing
             by
             themselues
             ;
             then
             couer
             the
             fruite
             and
             the
             whole
             boiled
             hearbes
             ,
             and
             the
             hearbes
             with
             slices
             of
             Orenges
             and
             Lemmons
             ,
             and
             lay
             the
             roots
             round
             about
             the
             sides
             of
             the
             dish
             ,
             and
             strew
             good
             store
             of
             Sugar
             ouer
             all
             ,
             and
             so
             serue
             it
             foorth
             .
          
           
             To
             make
             the
             best
             white
             broth●
             
             whether
             it
             be
             with
             Veale
             ,
             Capon
             ,
             Chickins
             ,
             or
             any
             other
             Fowle
             or
             Fish
             :
             First
             boile
             the
             flesh
             or
             fish
             by
             it selfe
             ,
             then
             take
             the
             valew
             of
             a
             quart
             of
             strong
             mutton
             broth
             ,
             or
             fat
             Kidde
             broth
             ,
             and
             put
             it
             into
             a
             pipkin
             by
             it selfe
             ,
             and
             put
             into
             it
             a
             bunch
             of
             Time
             ,
             Marierome
             ,
             Spinage
             and
             Endiue
             bound
             together
             ;
             then
             when
             it
             seethes
             put
             in
             a
             pretty
             quantity
             of
             Beefe-marrow
             ,
             and
             the
             marrowe
             of
             Mutton
             ,
             with
             some
             whole
             Mace
             and
             a
             few
             bruised
             Cloues
             ;
             then
             put
             in
             a
             pinte
             of
             White-wine
             with
             a
             few
             whole
             slices
             of
             Ginger
             ;
             after
             these
             haue
             boiled
             a●
             wile
             together
             ,
             take
             blanch't
             Almonds
             ,
             and
             hauing
             beaten
             them
             together
             in
             a
             morter
             with
             some
             of
             the
             broth
             ,
             st●aine
             them
             and
             put
             it
             in
             also
             ;
             then
             in
             another
             pipkin
             boile
             Currants
             ,
             Prunes
             ,
             Raisins
             ,
             and
             whole
             Cinamon
             in
             veriuice
             and
             sugar
             ,
             with
             a
             few
             sliced
             Dates
             ;
             and
             boile
             them
             til
             the
             veriuice
             be
             most
             part
             consumed
             ,
             or
             at
             least
             come
             to
             a
             syrrup
             ;
             then
             draine
             the
             fruit
             from
             the
             sirrup
             ,
             and
             if
             you
             see
             it
             be
             high
             coloured
             ;
             make
             it
             white
             with
             sweete
             creame
             warmed
             ,
             and
             so
             mixe
             it
             with
             your
             wine
             broth
             ;
             then
             take
             out
             the
             Capon
             or
             the
             other
             Flesh
             or
             fish
             ,
             and
             dish
             it
             vp
             dry
             in
             a
             clean
             dish
             ;
             then
             powre
             the
             broth
             vpon
             it
             ,
             and
             lay
             the
             fruite
             on
             the
             top
             of
             
             the
             meate
             ,
             and
             adorne
             the
             side
             of
             the
             dish
             with
             sippets
             ;
             first
             
               Orenges
               ,
               Lemmons
            
             and
             Sugar
             ,
             and
             so
             serue
             it
             forth
             .
          
           
             To
             boile
             any
             wild
             Fowle
             ,
             as
             
               Mallard
               ,
               Teale
               ,
               Widgeon
            
             ,
             or
             such
             like
             :
             First
             boile
             the
             Fowle
             by
             it selfe
             ,
             then
             take
             a
             quart
             of
             strong
             Mutton
             broth
             ,
             
             and
             put
             it
             into
             a
             pipkin
             ,
             and
             boile
             it
             ;
             then
             put
             into
             it
             good
             store
             of
             sliced
             Onions
             ,
             a
             bunch
             of
             sweete
             pot-hearbes
             ,
             and
             a
             lump
             of
             sweete
             butter
             ;
             after
             it
             hath
             boiled
             well
             ,
             season
             it
             with
             veriuice
             ,
             salt
             and
             sugar
             ,
             and
             a
             little
             whole
             Pepper
             ;
             which
             done
             ,
             take
             vp
             your
             Fowle
             and
             breake
             it
             vp
             according
             to
             the
             fashion
             of
             caruing
             ,
             and
             sticke
             a
             few
             Cloues
             about
             it
             ;
             then
             put
             it
             into
             the
             broth
             with
             Onions
             ,
             and
             there
             let
             it
             take
             a
             walme
             or
             two
             ,
             &
             so
             serue
             it
             and
             the
             broth
             foorth
             vppon
             Sippets
             ,
             some
             vse
             to
             thicken
             it
             with
             toasts
             of
             bread
             steept
             and
             strained
             ,
             but
             that
             is
             as
             please
             the
             Cooke
             .
          
           
             To
             boile
             a
             legge
             of
             Mutton
             ,
             or
             any
             other
             ioint
             of
             meate
             whatsoeuer
             ;
             first
             after
             you
             haue
             washt
             it
             cleane
             ,
             parboile
             it
             a
             little
             ,
             
             then
             spit
             it
             and
             giue
             it
             halfe
             a
             dozen
             turnes
             before
             the
             fire
             ,
             then
             draw
             it
             when
             it
             beginnes
             to
             drop
             ,
             and
             presse
             it
             betweene
             two
             dishes
             ,
             and
             saue
             the
             grauy
             ;
             then
             slash
             it
             with
             your
             knife
             ,
             and
             giue
             it
             halfe
             a
             dozen
             turnes
             more
             ,
             and
             then
             presse
             it
             againe
             ,
             and
             thus
             doe
             as
             often
             as
             you
             can
             force
             any
             moisture
             to
             come
             from
             it
             ;
             then
             mixing
             Mutton
             broth
             ,
             White-wine
             ,
             and
             Veriuice
             together
             ,
             boile
             the
             Mutton
             therein
             till
             it
             be
             tender
             ,
             and
             that
             most
             part
             of
             the
             liquor
             is
             cleane
             consumed
             ;
             then
             hauing
             all
             that
             while
             kept
             the
             grauy
             you
             tooke
             from
             the
             Mutton
             ,
             stewing
             gently
             vpon
             a
             Chaffing-dish
             and
             coales
             ,
             you
             shall
             adde
             vnto
             it
             good
             store
             of
             salt
             ;
             sugar
             ,
             cinamon
             &
             ginger
             ,
             with
             some
             lemmon
             slices
             ,
             and
             a
             little
             of
             an
             Oringe
             pill
             ,
             with
             a
             few
             fine
             whitebread
             crums
             :
             then
             taking
             vp
             the
             Mutton
             ,
             put
             the
             remainder
             of
             the
             broth
             in
             which
             it
             lay
             to
             the
             grauy
             ,
             and
             then
             serue
             it
             vp
             with
             sippets
             ,
             
             laying
             the
             Lemmon
             slices
             vppermost
             ,
             and
             trimming
             the
             dish
             about
             with
             Sugar
             .
          
           
             If
             you
             will
             boile
             Chickens
             ,
             
             young
             
               Turkies
               ,
               Pea-hens
            
             ,
             or
             any
             house-Fowle
             daintily
             ,
             you
             shall
             after
             you
             haue
             trimmed
             them
             ,
             drawne
             them
             ,
             trust
             them
             ,
             and
             washt
             them
             ,
             fill
             their
             bellies
             as
             full
             of
             Parsly
             as
             they
             can
             hold
             ;
             then
             boile
             them
             with
             salt
             and
             water
             onely
             till
             they
             be
             enough
             :
             then
             take
             a
             dish
             and
             put
             into
             it
             veriuice
             ,
             and
             butter
             ,
             and
             salt
             ,
             and
             when
             the
             butter
             is
             melted
             ,
             take
             the
             Parsly
             out
             of
             the
             Chickens
             bellies
             ,
             and
             mince
             it
             very
             small
             ,
             and
             put
             it
             to
             the
             veriuice
             and
             butter
             ,
             and
             stirre
             it
             well
             together
             ;
             then
             lay
             in
             the
             Chickens
             ,
             and
             trimme
             the
             dish
             with
             sippets
             ,
             and
             so
             serue
             it
             foorth
             .
          
           
             If
             you
             will
             make
             broth
             of
             any
             fresh
             fish
             whatsoeuer
             ,
             whether
             it
             be
             Pike
             ,
             
             Breame
             ,
             Carpe
             ,
             Eele
             ,
             Barbell
             or
             such
             like
             :
             you
             shall
             boile
             water
             ,
             veriuice
             &
             salt
             together
             with
             a
             handfull
             of
             sliced
             Onions
             ;
             then
             you
             shall
             thicken
             it
             with
             two
             or
             three
             spoonefull
             of
             Ale-barme
             ;
             then
             put
             in
             a
             good
             quantity
             of
             whole
             barberies
             ,
             both
             branches
             and
             other
             ,
             as
             also
             pretty
             store
             of
             Currants
             :
             then
             when
             it
             is
             boild
             enough
             ,
             dish
             vp
             your
             fish
             ,
             and
             powre
             your
             broth
             vnto
             it
             ,
             laying
             the
             fruit
             and
             Onions
             vppermost
             .
             Some
             to
             this
             broth
             will
             put
             Prunes
             and
             Dates
             slic't
             ,
             but
             it
             is
             according
             to
             the
             fancy
             of
             the
             Cooke
             ,
             or
             the
             will
             of
             the
             House-holder
             .
             Thus
             I
             haue
             from
             these
             few
             presidents
             shewed
             you
             the
             true
             Art
             and
             making
             of
             all
             sorts
             of
             boild-meates
             ,
             and
             broths
             ;
             and
             though
             men
             may
             coine
             strange
             names
             ,
             and
             faine
             strange
             Art
             ,
             yet
             be
             assured
             she
             that
             can
             doe
             these
             ,
             may
             make
             any
             other
             whatsoeuer
             ;
             altering
             the
             tast
             by
             the
             alteration
             of
             the
             compounds
             as
             shee
             shall
             see
             occasion
             :
             And
             when
             a
             broth
             is
             to
             sweet
             ,
             to
             sharpen
             it
             with
             veriuice
             ,
             when
             to
             tart
             ;
             to
             sweet
             it
             with
             sugar
             ;
             when
             flat
             &
             wallowish
             ,
             to
             quicken
             it
             with
             Oringes
             &
             Lemmons
             ;
             &
             when
             to
             bitter
             ,
             to
             make
             it
             pleasant
             with
             
             hearbes
             &
             spices
             :
             and
             thus
             much
             for
             broths
             &
             boild
             meats
             .
          
           
             
             Take
             a
             Mallard
             when
             it
             is
             cleane
             dressed
             ,
             washed
             and
             trust
             ,
             and
             parboyle
             it
             in
             water
             till
             it
             be
             skumd
             and
             purified
             ;
             then
             take
             it
             vp
             ,
             and
             put
             it
             into
             a
             Pipkin
             with
             the
             neck
             downward
             ,
             and
             the
             tayle
             vpward
             ,
             standing
             as
             it
             were
             vpright
             ;
             then
             fill
             the
             Pipkin
             halfe
             full
             with
             that
             water
             ,
             in
             which
             the
             Mallard
             parboyld
             ,
             and
             fill
             vp
             the
             other
             halfe
             with
             White
             Wine
             ;
             then
             pill
             and
             slice
             thin
             a
             good
             quantitie
             of
             Onyons
             ,
             and
             put
             them
             in
             with
             whole
             fine
             Hearbs
             ,
             according
             to
             the
             time
             of
             the
             yeare
             ,
             as
             Lettice
             ,
             Strawberry
             leaues
             ,
             Violet
             leaues
             ,
             Vines
             leaues
             ,
             Spinage
             ,
             Endiue
             ,
             Succorie
             ,
             and
             such
             like
             ,
             which
             haue
             no
             bitter
             or
             hard
             taste
             ,
             and
             a
             pretty
             quantitie
             of
             Currants
             and
             Dates
             sliced
             ;
             then
             couer
             it
             close
             ,
             and
             set
             it
             on
             a
             gentle
             fire
             ,
             and
             let
             it
             stew
             ,
             and
             smoare
             till
             the
             Hearbs
             and
             Onyons
             be
             soft
             ,
             and
             the
             Mallard
             enough
             ;
             then
             take
             out
             the
             Mallard
             ,
             and
             carue
             it
             as
             it
             were
             to
             goe
             to
             the
             Table
             ;
             then
             to
             the
             Broath
             put
             a
             good
             lumpe
             of
             Butter
             ,
             Sugar
             ,
             Cinamon
             ;
             and
             if
             it
             be
             in
             some
             ,
             so
             many
             Goose-berries
             as
             will
             giue
             it
             a
             sharpe
             taste
             ,
             but
             in
             the
             Winter
             as
             much
             Wine
             Vinegar
             ;
             then
             heate
             it
             on
             the
             fire
             ,
             and
             stirre
             all
             well
             together
             ;
             then
             lay
             the
             Mallard
             in
             a
             dish
             with
             Sippets
             ,
             and
             powre
             all
             this
             broth
             vpon
             it
             ;
             then
             trim
             the
             Egges
             of
             the
             dish
             with
             Sugar
             ,
             and
             so
             serue
             it
             vp
             .
             And
             in
             this
             manner
             you
             may
             also
             smoare
             the
             hinder
             parts
             of
             a
             Hare
             ,
             or
             a
             whole
             old
             Conie
             ,
             being
             trust
             vp
             close
             together
             .
          
           
             
             After
             your
             Pike
             is
             drest
             and
             opened
             in
             the
             back
             ,
             and
             laid
             flat
             ,
             as
             if
             it
             were
             to
             frie
             ,
             then
             lay
             it
             in
             a
             large
             dish
             for
             the
             purpose
             ,
             able
             to
             receiue
             it
             ;
             then
             put
             as
             much
             White
             Wine
             to
             it
             as
             will
             couer
             it
             all
             ouer
             ;
             then
             set
             it
             on
             a
             Chaffing-dish
             and
             Coales
             to
             boyle
             very
             gently
             ,
             and
             if
             any
             skum
             arise
             ,
             take
             it
             away
             ;
             then
             put
             to
             it
             Currants
             ,
             Sugar
             ,
             Cynamon
             ,
             Barber-berries
             ,
             and
             as
             many
             Prunes
             as
             wil
             serue
             to
             garnish
             the
             dish
             ;
             then
             couer
             it
             close
             with
             another
             dish
             ,
             and
             let
             it
             stew
             till
             the
             
             fruit
             be
             soft
             ,
             and
             the
             Pike
             enough
             ;
             then
             put
             in
             a
             good
             lumpe
             of
             sweet
             Butter
             ;
             then
             with
             a
             fine
             skummer
             take
             vp
             the
             fish
             and
             lay
             it
             in
             a
             cleane
             dish
             with
             Sippets
             ;
             then
             take
             a
             copple
             of
             Yelkes
             of
             Egges
             ,
             the
             filme
             taken
             away
             ,
             and
             beate
             them
             well
             together
             with
             a
             spoonefull
             or
             two
             of
             Creame
             ,
             and
             assoone
             as
             the
             Pike
             is
             taken
             out
             ,
             put
             it
             into
             the
             broth
             ,
             and
             stir
             it
             exceedingly
             to
             keepe
             it
             from
             curding
             ;
             then
             power
             the
             broth
             vpon
             the
             Pike
             ,
             and
             trim
             the
             sides
             of
             the
             dish
             with
             Sugar
             ,
             Prunes
             ,
             and
             Barberies
             ,
             Slices
             of
             Orenges
             or
             Lemmons
             ,
             and
             so
             serue
             it
             vp
             .
             And
             thus
             may
             you
             also
             stew
             Rochets
             ,
             Gurnets
             ,
             or
             almost
             any
             sea-fish
             ,
             or
             fresh-fish
             .
          
           
             Take
             a
             Lambs-head
             and
             Purtenance
             cleane
             washt
             &
             pickt
             and
             put
             it
             into
             a
             Pipkin
             with
             faire
             water
             ,
             
             and
             let
             it
             boile
             ,
             and
             skum
             it
             cleane
             ;
             then
             put
             in
             Currants
             and
             a
             few
             sliced
             Dates
             ,
             and
             a
             bunch
             of
             the
             best
             fercing
             Hearbs
             tyed
             vp
             together
             ,
             and
             so
             let
             it
             boyle
             well
             till
             the
             meate
             be
             enough
             :
             then
             take
             vp
             the
             Lambes
             head
             and
             purtenance
             ,
             and
             put
             it
             into
             a
             cleane
             dish
             with
             Sippets
             ;
             then
             put
             in
             a
             good
             lumpe
             of
             Butter
             ,
             and
             beate
             the
             Yelkes
             of
             two
             Egges
             with
             a
             little
             Creame
             ,
             and
             put
             it
             to
             the
             Broth
             with
             Sugar
             ,
             Synamon
             ,
             and
             a
             spoonefull
             or
             two
             of
             Verdiuyce
             ,
             and
             whole
             Mace
             ,
             and
             as
             many
             Prunes
             as
             will
             garnish
             the
             dish
             ,
             which
             should
             bee
             put
             in
             when
             it
             is
             but
             halfe
             boyld
             ,
             and
             so
             power
             it
             vpon
             the
             Lambs-head
             and
             Purtnance
             ,
             and
             adorne
             the
             sides
             of
             the
             dish
             with
             Sugar
             ,
             Prunes
             ,
             Barberries
             ,
             Orenges
             and
             Lemons
             ,
             and
             in
             no
             case
             forget
             neuer
             to
             season
             well
             with
             Salt
             ,
             and
             so
             serue
             it
             vp
             .
          
           
             Take
             a
             very
             good
             brest
             of
             Mutton
             chopt
             into
             sundry
             large
             pieces
             ,
             
             and
             when
             it
             is
             cleane
             washt
             ,
             put
             it
             into
             a
             Pipkin
             with
             faire
             water
             ,
             and
             set
             it
             on
             the
             fire
             to
             boyle
             ;
             then
             skum
             it
             very
             well
             ,
             then
             put
             in
             of
             the
             finest
             Parsneps
             cut
             into
             large
             pieces
             as
             long
             as
             ones
             hand
             ,
             and
             cleane
             washt
             and
             scrapt
             ;
             then
             good
             store
             of
             the
             best
             onions
             ,
             and
             all
             manner
             of
             
             sweet
             pleasant
             Pot-herbs
             and
             lettice
             ,
             all
             grossely
             chopt
             ,
             and
             good
             store
             of
             pepper
             &
             salt
             ,
             and
             then
             couer
             it
             ,
             &
             let
             it
             stew
             till
             the
             Mutton
             be
             enough
             ;
             then
             take
             vp
             the
             Mutton
             ,
             and
             lay
             it
             in
             a
             cleane
             dish
             with
             Sippets
             ,
             and
             to
             the
             broath
             put
             a
             little
             Wine-vinegar
             ,
             and
             so
             power
             it
             on
             the
             Mutton
             with
             the
             Parseneps
             whole
             ,
             and
             adorne
             the
             sides
             of
             the
             dish
             with
             Sugar
             ,
             and
             so
             serue
             it
             vp
             :
             and
             as
             you
             doe
             with
             the
             Brest
             ,
             so
             you
             may
             doe
             with
             any
             other
             Ioynt
             of
             Mutton
             .
          
           
             
             Take
             a
             Neates
             foot
             that
             is
             very
             well
             boyld
             (
             for
             the
             tenderer
             it
             is
             ,
             the
             better
             it
             is
             )
             and
             cleaue
             it
             in
             two
             ,
             and
             with
             a
             cleane
             cloth
             drie
             it
             well
             from
             the
             Souse-drinke
             ;
             then
             lay
             it
             in
             a
             deepe
             earthen
             platter
             ,
             and
             couer
             it
             ouer
             with
             Verdiuyce
             ;
             then
             set
             it
             on
             a
             Chaffing-dish
             and
             Coales
             ,
             and
             put
             to
             it
             a
             few
             Currants
             ,
             and
             as
             many
             Prunes
             as
             will
             garnish
             the
             dish
             ;
             then
             couer
             it
             ,
             and
             let
             it
             boyle
             well
             ,
             many
             times
             stirring
             it
             vp
             with
             your
             knife
             ,
             for
             feare
             it
             sticke
             to
             the
             bottome
             of
             the
             dish
             ;
             then
             when
             it
             is
             sufficiently
             stewed
             ,
             which
             will
             appeare
             by
             the
             tendernesse
             of
             the
             meate
             and
             softnes
             of
             the
             fruit
             ;
             then
             put
             in
             a
             good
             lumpe
             of
             Butter
             ,
             great
             store
             of
             Sugar
             and
             Sinamon
             ,
             and
             let
             boyle
             a
             little
             after
             ;
             then
             put
             it
             altogether
             into
             a
             cleane
             dish
             with
             Sippets
             ,
             and
             adorne
             the
             sides
             of
             the
             dish
             with
             Sugar
             and
             Prunes
             ,
             and
             so
             serue
             it
             vp
             .
          
           
             
             To
             proceed
             then
             to
             roast
             meats
             ,
             it
             is
             to
             bee
             vnderstood
             ,
             that
             in
             the
             generall
             knowledge
             thereof
             are
             to
             be
             obserued
             these
             few
             rules
             .
             First
             ,
             the
             cleanely
             keeping
             and
             scowring
             of
             of
             the
             spits
             and
             cobirons
             ;
             next
             ,
             the
             neat
             picking
             and
             washing
             of
             meate
             before
             it
             bee
             spitted
             ,
             
             then
             the
             spitting
             and
             broaching
             of
             meate
             which
             must
             bee
             done
             so
             strongly
             and
             firmely
             ,
             that
             the
             meat
             may
             by
             no
             meanes
             either
             shrink
             from
             the
             spit
             ,
             or
             else
             turne
             about
             the
             spit
             :
             and
             yet
             euer
             to
             obserue
             ,
             
             that
             the
             spit
             doe
             not
             goe
             through
             any
             principall
             part
             of
             the
             meate
             ,
             but
             such
             as
             is
             of
             least
             account
             and
             estimation
             :
             and
             if
             it
             be
             birds
             or
             fowle
             which
             you
             spit
             ,
             then
             to
             
             let
             the
             spit
             goe
             through
             the
             hollow
             of
             the
             body
             of
             the
             Fowle
             ,
             and
             to
             fasten
             it
             with
             pricks
             or
             skewers
             vnder
             the
             wings
             about
             the
             thighes
             of
             the
             Fowle
             ,
             and
             at
             the
             feete
             or
             rump
             ,
             
             according
             to
             your
             manner
             of
             trussing
             and
             dressing
             them
             .
             Then
             to
             know
             the
             temperatures
             of
             fiers
             for
             euery
             meate
             ,
             and
             which
             must
             haue
             a
             slow
             fire
             ,
             yet
             a
             good
             one
             ,
             taking
             leasure
             in
             roasting
             ,
             as
             Chines
             of
             Beefe
             ,
             
               Swannes
               ,
               Turkies
               ,
               Peacockes
               ,
               Bustards
               ,
            
             and
             generally
             any
             great
             large
             Fowle
             ,
             or
             any
             other
             ioints
             of
             Mutton
             ,
             Veale
             ,
             Porke
             ,
             Kid
             ,
             Lambe
             ,
             or
             such
             like
             :
             whether
             it
             be
             Venison
             red
             ,
             or
             Fallow
             ,
             which
             indeed
             would
             lie
             long
             at
             the
             fire
             ,
             and
             soke
             well
             in
             the
             roasting
             ,
             and
             which
             would
             haue
             a
             quicke
             and
             sharpe
             fire
             without
             schorching
             ;
             as
             
               Pigges
               ,
               Pullets
               ,
               Feasants
               ,
               Partridge
               ,
               Quaile
               ,
            
             and
             all
             sorts
             of
             middle
             sized
             or
             lesser
             fowle
             ,
             and
             all
             small
             birds
             ,
             or
             compound
             roste-meates
             ,
             as
             Oliues
             of
             Veale
             ,
             Haslets
             ;
             a
             pound
             of
             butter
             roasted
             ;
             or
             puddings
             simple
             of
             themselues
             ;
             and
             many
             other
             such
             like
             ,
             which
             indeed
             would
             be
             suddenly
             &
             quickly
             dispatcht
             ,
             because
             it
             is
             intended
             in
             Cookery
             ,
             that
             on
             of
             these
             dishes
             must
             be
             made
             ready
             whilst
             the
             other
             is
             in
             eating
             .
             Then
             to
             know
             the
             complexions
             of
             meates
             ,
             
             as
             which
             must
             be
             pale
             and
             white
             rosted
             ,
             (
             yet
             thorowly
             rosted
             )
             as
             Mutton
             Veale
             ,
             Lambe
             ,
             Kid
             ,
             
               Capon
               ,
               Pullet
               ,
               Pheasant
               ,
               Partridge
               ,
               Quaile
               ,
            
             and
             all
             sorts
             of
             middle
             and
             small
             land
             ,
             or
             water-fowle
             ,
             and
             all
             small
             birds
             ,
             and
             which
             must
             be
             browne
             rosted
             ,
             as
             Beefe
             ,
             venison
             ,
             Porke
             Swannne
             ,
             Geese
             ,
             Pigges
             ,
             Crane
             ,
             Bustards
             ,
             and
             any
             large
             fowle
             ,
             or
             other
             thing
             whose
             flesh
             is
             blacke
             .
          
           
             Then
             to
             know
             the
             best
             bastings
             for
             meat
             ,
             
             which
             is
             sweet
             butter
             ,
             sweet
             oyle
             ,
             barreld
             butter
             ,
             or
             fine
             rendred
             vp
             seame
             with
             
               sinamon
               ,
               cloues
            
             ,
             and
             mace
             .
             There
             be
             some
             that
             will
             bast
             onely
             with
             water
             ,
             and
             salt
             ,
             and
             nothing
             else
             ;
             yet
             it
             is
             but
             opinion
             ,
             and
             that
             must
             be
             the
             worlds
             Master
             alwaies
             .
          
           
             Then
             the
             best
             dredging
             ,
             
             which
             is
             either
             fine
             white-bread
             
             crummes
             well
             grated
             ,
             or
             els
             a
             little
             very
             fine
             white
             meale
             ,
             and
             the
             crummes
             very
             well
             mixt
             together
             .
          
           
             Lastly
             to
             know
             when
             meate
             is
             rosted
             enough
             ;
             for
             as
             too
             much
             rarenes
             is
             vnholsome
             ,
             
             so
             too
             much
             drinesse
             is
             not
             nourishing
             .
             Therefore
             to
             know
             when
             it
             is
             in
             the
             perfit
             height
             ,
             and
             is
             neither
             too
             moist
             nor
             too
             dry
             ,
             you
             shall
             obserue
             these
             signes
             first
             in
             your
             large
             ioints
             of
             meate
             ,
             when
             the
             stemme
             or
             stroke
             of
             the
             meate
             offendeth
             ,
             either
             vpright
             or
             els
             goeth
             from
             the
             fire
             ,
             when
             it
             beginneth
             a
             little
             to
             shrinke
             from
             the
             spit
             ,
             or
             when
             the
             grauy
             which
             droppeth
             from
             it
             is
             cleare
             without
             bloodinesse
             .
             If
             it
             be
             a
             Pigge
             when
             the
             eies
             are
             fallen
             out
             ,
             and
             the
             body
             leaueth
             piping
             ;
             for
             the
             first
             is
             when
             it
             is
             halfe
             rosted
             ,
             and
             would
             bee
             singed
             to
             make
             the
             coat
             rise
             and
             be
             crackle
             ,
             and
             the
             latter
             when
             it
             is
             fully
             enough
             and
             would
             be
             drawne
             :
             or
             if
             it
             be
             any
             kind
             of
             fowle
             you
             rost
             ,
             when
             the
             thighs
             are
             tender
             ,
             or
             the
             hinder
             parts
             of
             the
             pinions
             at
             the
             setting
             on
             of
             the
             wings
             ,
             are
             without
             blood
             ;
             then
             be
             sure
             that
             your
             meat
             is
             fully
             enough
             roasted
             :
             yet
             for
             a
             better
             and
             more
             certain
             assurednesse
             ,
             you
             may
             thrust
             your
             knife
             into
             the
             thickest
             parts
             of
             the
             meate
             ,
             and
             draw
             it
             out
             againe
             ,
             and
             if
             it
             bring
             out
             white
             grauy
             without
             any
             bloodishnesse
             ,
             then
             assuredly
             it
             is
             enough
             ,
             and
             may
             be
             drawne
             with
             all
             speed
             conuenient
             ,
             after
             it
             hath
             beene
             well
             basted
             with
             butter
             not
             formerly
             melted
             ,
             then
             dredged
             as
             aforesaid
             ,
             then
             basted
             ouer
             the
             dredging
             ,
             and
             so
             suffered
             to
             take
             two
             or
             three
             turnes
             ,
             to
             make
             crispe
             the
             dredging
             :
             Then
             disht
             in
             a
             faire
             dish
             with
             salt
             sprinckled
             ouer
             it
             ,
             and
             so
             seru'd
             forth
             .
             Thus
             you
             see
             the
             generall
             forme
             of
             roasting
             all
             kind
             of
             meat
             :
             therefore
             now
             I
             will
             returne
             to
             some
             particular
             dishes
             ,
             together
             with
             their
             seuerall
             sawces
             .
          
           
             
             If
             you
             will
             roast
             mutton
             with
             oisters
             ;
             take
             a
             shoulder
             a
             lone●
             or
             a
             legge
             ,
             and
             after
             it
             is
             washt
             parboile
             it
             a
             little
             ;
             
             then
             take
             the
             greatest
             oisters
             ,
             and
             hauing
             opened
             them
             into
             a
             dish
             ,
             draine
             the
             grauy
             cleane
             from
             them
             twice
             or
             thrice
             ,
             then
             parboile
             them
             a
             little
             :
             Also
             then
             take
             spinage
             endiue
             ,
             succory
             ,
             strawberry
             leaues
             ,
             violet
             leaues
             ,
             and
             a
             little
             parsley
             ,
             with
             some
             scallions
             ;
             chop
             these
             very
             small
             together
             :
             Then
             take
             your
             oisters
             very
             dry
             ,
             draind
             ,
             and
             mixe
             them
             with
             an
             halfe
             part
             of
             these
             herbes
             :
             Then
             take
             your
             meate
             and
             with
             these
             oisters
             and
             hearbes
             farce
             or
             stop
             it
             ,
             leauing
             no
             place
             empty
             ,
             then
             spit
             it
             and
             roast
             it
             ,
             and
             whilst
             it
             is
             in
             roasting
             take
             good
             store
             of
             veriuice
             and
             butter
             ,
             and
             a
             little
             salt
             ,
             and
             set
             in
             a
             dish
             on
             a
             chaffing-dish
             and
             coales
             :
             and
             when
             it
             begins
             to
             boile
             ,
             put
             in
             the
             remainder
             of
             your
             herbes
             without
             oisters
             ,
             and
             a
             good
             quantity
             of
             currants
             ,
             with
             Cinamon
             ,
             and
             the
             yelke
             of
             a
             couple
             of
             egges
             :
             And
             after
             they
             are
             well
             boyled
             and
             stir'd
             together
             ,
             season
             it
             vp
             according
             to
             tast
             with
             sugar
             :
             then
             put
             in
             a
             few
             lemmon
             ,
             slices
             ,
             and
             the
             meate
             ,
             being
             enough
             ,
             draw
             it
             and
             lay
             it
             vpon
             this
             sawce
             remooued
             into
             a
             clean
             dish
             ,
             the
             egges
             ,
             thereof
             being
             trimmed
             about
             with
             sugar
             ,
             and
             so
             serue
             it
             foorth
             .
          
           
             To
             toast
             a
             legge
             of
             Mutton
             after
             an
             out-landish
             fashion
             ,
             
             you
             shall
             take
             it
             after
             it
             is
             washt
             ,
             and
             cut
             out
             all
             the
             flesh
             from
             the
             bone
             ,
             leauing
             onely
             the
             outmost
             skinne
             entirely
             whole
             and
             fast
             to
             the
             bone
             ;
             then
             take
             thicke
             creame
             and
             the
             yelke
             of
             egges
             and
             beate
             them
             exceedingly
             well
             together
             ;
             then
             put
             to
             
               Cinamon
               ,
               Mace
            
             ,
             and
             a
             little
             Nutmegge
             ,
             with
             Salt
             ,
             then
             take
             bread
             crumms
             finely
             grated
             and
             searst
             with
             good
             store
             of
             Currants
             ,
             and
             as
             you
             mixe
             them
             with
             the
             creame
             ,
             put
             in
             sugar
             ,
             and
             so
             make
             it
             into
             a
             good
             stiffnesse
             :
             Now
             if
             you
             would
             haue
             it
             looke
             greene
             ,
             put
             in
             the
             iuice
             of
             sweet
             hearbes
             ,
             as
             
               Spinage
               ,
               Violet
            
             leaues
             ,
             Endiue
             &c.
             
             If
             you
             would
             haue
             it
             yellow
             ,
             then
             put
             in
             a
             little
             Safforn
             strained
             ,
             and
             with
             this
             fill
             vp
             the
             skin
             of
             your
             legge
             of
             Mutton
             in
             the
             same
             shape
             and
             forme
             that
             it
             was
             before
             ,
             
             and
             sticke
             the
             out-side
             of
             the
             skinne
             thick
             with
             Cloues
             ,
             and
             so
             roast
             it
             thorowly
             and
             baste
             it
             very
             well
             ,
             then
             after
             it
             is
             dredg'd
             serue
             it
             vp
             as
             a
             legge
             of
             Mutton
             with
             this
             pudding
             ,
             for
             indeed
             it
             is
             no
             other
             :
             you
             may
             stop
             any
             other
             ioint
             of
             meate
             ,
             as
             breast
             or
             loine
             ,
             or
             the
             belly
             of
             any
             Fowle
             boiled
             or
             roast
             ,
             or
             rabbet
             ,
             or
             any
             meat
             else
             which
             hath
             skinne
             or
             emptinesse
             .
             If
             into
             this
             pudding
             also
             you
             beate
             the
             inward
             pith
             of
             an
             Oxes
             backe
             ,
             it
             is
             booth
             good
             in
             tast
             ,
             and
             excellent
             soueraigne
             for
             any
             disease
             ,
             ache
             or
             fluxe
             in
             the
             ●aynes
             wha●soeuer
             .
          
           
             
             To
             roast
             a
             Gigget
             of
             Mutton
             ,
             which
             is
             the
             legge
             splatted
             ,
             and
             halfe
             part
             of
             the
             loine
             together
             ;
             you
             shall
             after
             it
             is
             washt
             ,
             stop
             it
             with
             cloues
             ,
             so
             spit
             it
             ,
             and
             lay
             it
             to
             the
             fire
             ,
             and
             tend
             it
             well
             with
             b●sting
             :
             Then
             you
             shall
             take
             vinegar
             butter
             and
             currants
             ,
             and
             set
             them
             on
             the
             fire
             in
             a
             dish
             or
             pipkin
             ;
             then
             when
             it
             boiles
             you
             shall
             put
             in
             sweete
             herbes
             finely
             chopt
             ,
             with
             the
             yelke
             of
             a
             couple
             of
             egges
             ,
             and
             so
             let
             them
             boile
             together
             ;
             then
             the
             meat
             being
             halfe
             roastest
             you
             shall
             pare
             of
             some
             part
             of
             the
             leanest
             and
             brownest
             ,
             then
             shed
             it
             very
             small
             and
             put
             it
             into
             the
             Pipkin
             also
             ;
             then
             season
             it
             vp
             with
             sugar
             ,
             cinamon
             ,
             ginger
             ,
             and
             salt
             ,
             and
             so
             put
             it
             into
             a
             cleane
             dish
             :
             Then
             draw
             the
             Gigget
             of
             Mutton
             and
             lay
             it
             on
             the
             sauce
             ,
             aud
             throw
             salt
             on
             the
             top
             ,
             and
             so
             serue
             it
             vp
             .
          
           
             
             You
             shall
             take
             a
             legge
             of
             veale
             and
             cut
             the
             flesh
             from
             the
             bones
             ,
             and
             cut
             it
             out
             into
             thin
             long
             slices
             ;
             then
             take
             sweet
             hearbes
             and
             the
             white
             parts
             of
             scallions
             ,
             and
             chop
             them
             well
             together
             with
             the
             yelkes
             of
             egges
             ,
             then
             rowle
             it
             vp
             within
             the
             slices
             of
             Veale
             ,
             and
             so
             spit
             them
             and
             roast
             them
             ;
             then
             boile
             veriuice
             ,
             butter
             ,
             sugar
             ,
             cynamon
             ,
             currants
             and
             sweet
             herbes
             together
             ,
             and
             being
             seasoned
             with
             a
             little
             salt
             ,
             serue
             the
             Oliues
             vp
             vpon
             that
             sauce
             with
             salt
             ,
             cast
             ouer
             them
             .
          
           
           
             To
             roast
             a
             Pigge
             curiously
             ,
             
             you
             shall
             not
             scald
             it
             ,
             but
             draw
             it
             with
             the
             haire
             on
             ,
             then
             hauing
             washt
             it
             ,
             spit
             it
             and
             lay
             it
             to
             the
             fire
             so
             as
             it
             may
             not
             scorch
             ,
             then
             being
             a
             quarter
             roasted
             ,
             and
             the
             skinne
             blistered
             from
             the
             flesh
             ,
             with
             your
             hand
             pull
             away
             the
             haire
             and
             skinne
             ,
             and
             leaue
             all
             the
             fat
             and
             flesh
             perfectly
             bare
             :
             then
             with
             your
             knife
             scotch
             all
             the
             flesh
             downe
             to
             the
             bones
             ,
             then
             bast
             it
             exceedingly
             with
             sweet
             butter
             and
             creame
             ,
             being
             no
             more
             but
             warme
             ;
             then
             dredge
             it
             with
             fine
             bread-crummes
             ,
             currants
             ,
             sugar
             and
             salt
             mixt
             together
             ,
             and
             thus
             apply
             dredging
             ,
             vpon
             basting
             ,
             and
             basting
             vpon
             dredging
             ,
             till
             you
             haue
             couered
             all
             the
             flesh
             a
             full
             inch
             deepe
             :
             Then
             the
             meat
             being
             fully
             rosted
             ,
             draw
             it
             and
             serue
             it
             vp
             whole
             ,
          
           
             To
             roast
             a
             pound
             of
             Butter
             curiously
             and
             well
             ,
             
             you
             shall
             take
             a
             pound
             of
             sweet
             Butter
             and
             beate
             it
             stiffe
             with
             sugar
             ,
             and
             the
             yolkes
             of
             egges
             ;
             then
             clap
             it
             round-wise
             about
             a
             spit
             ,
             and
             lay
             it
             before
             a
             soft
             fire
             ,
             and
             presently
             dredge
             it
             with
             the
             dredging
             before
             appointed
             for
             the
             Pigge
             ;
             then
             as
             it
             warmeth
             or
             melteth
             ,
             so
             apply
             it
             with
             dredging
             till
             the
             butter
             be
             ouercomed
             and
             no
             more
             wil
             melt
             to
             fall
             from
             it
             ,
             then
             roast
             it
             browne
             ,
             and
             so
             draw
             it
             ,
             and
             serue
             it
             out
             ,
             the
             dish
             being
             as
             neatly
             trim'd
             with
             sugar
             as
             may
             be
             ,
          
           
             To
             roast
             a
             pudding
             on
             a
             spit
             ,
             
             you
             shall
             mixe
             the
             pudding
             before
             spoken
             of
             in
             the
             leg
             of
             Mutton
             ,
             neither
             omitting
             hearbes
             ,
             nor
             saffron
             ,
             and
             put
             to
             a
             little
             sweet
             butter
             and
             mix
             it
             very
             stiffe
             :
             then
             fold
             it
             about
             the
             spit
             ,
             and
             haue
             ready
             in
             another
             dish
             some
             of
             the
             same
             mixture
             well
             seasoned
             ,
             but
             a
             great
             deale
             thinner
             and
             no
             butter
             at
             all
             in
             it
             ,
             and
             when
             the
             Pudding
             doth
             beginne
             to
             roast
             ,
             and
             that
             the
             butter
             appeares
             ,
             then
             with
             a
             spoone
             couer
             it
             all
             ouer
             with
             the
             thinner
             mixture
             ,
             and
             so
             let
             it
             roast
             ;
             then
             if
             you
             see
             no
             more
             butter
             appeare
             ,
             then
             bast
             it
             as
             you
             did
             the
             Pigge
             and
             lay
             more
             of
             the
             mixture
             on
             ,
             and
             so
             continue
             till
             all
             bee
             
             spent
             :
             
             And
             then
             roast
             it
             browne
             ,
             and
             so
             serue
             it
             vp
             .
          
           
             If
             you
             will
             roast
             a
             Chine
             of
             Beefe
             ,
             a
             loyne
             of
             Mutton
             ,
             a
             Capon
             ,
             and
             a
             Larke
             ,
             all
             at
             one
             instant
             and
             at
             one
             fire
             ,
             and
             haue
             all
             ready
             together
             and
             none
             burnt
             :
             you
             shall
             first
             take
             your
             Chine
             of
             Beefe
             and
             perboile
             if
             more
             then
             halfe
             through
             :
             Then
             first
             take
             your
             Capon
             being
             large
             and
             fat
             ,
             and
             spit
             it
             next
             the
             hand
             of
             the
             turner
             ,
             with
             the
             legges
             ,
             from
             the
             fire
             ,
             then
             spit
             the
             Chine
             of
             Beefe
             ,
             then
             the
             Larke
             ,
             and
             lastly
             the
             loine
             of
             Mutton
             ,
             and
             place
             the
             Larke
             so
             as
             it
             may
             be
             couered
             ouer
             with
             the
             Beefe
             ,
             and
             the
             fat
             part
             of
             the
             loine
             of
             Mutton
             ,
             without
             any
             part
             disclosed
             :
             Then
             bast
             your
             Capon
             ,
             and
             your
             loine
             of
             Mutton
             ,
             with
             cold
             water
             ,
             and
             Salt
             ,
             the
             Chine
             of
             Beefe
             with
             boyling
             larde
             :
             Then
             when
             you
             see
             the
             beefe
             is
             almost
             enough
             ,
             which
             you
             shall
             hasten
             by
             schorching
             and
             opening
             of
             it
             :
             then
             with
             a
             cleane
             cloth
             you
             shall
             wipe
             the
             Mutton
             and
             Capon
             all
             ouer
             ,
             and
             then
             bast
             it
             with
             sweet
             butter
             till
             all
             bee
             enough
             roasted
             ;
             Then
             with
             your
             knife
             lay
             the
             Larke
             open
             which
             by
             this
             time
             will
             be
             stewed
             betweene
             the
             Beefe
             and
             Mutton
             ,
             and
             basting
             it
             also
             dredge
             all
             together
             ;
             draw
             them
             and
             serue
             them
             vp
             .
          
           
             If
             you
             wil
             roast
             any
             Venison
             after
             you
             haue
             washt
             it
             ,
             &
             clensed
             al
             blood
             from
             it
             ,
             
             you
             shal
             sticke
             it
             with
             cloues
             all
             ouer
             on
             the
             out
             side
             ;
             and
             if
             it
             be
             leane
             you
             shall
             larde
             it
             either
             with
             Mutton
             larde
             ,
             or
             Porke
             larde
             ,
             but
             mutton
             is
             the
             best
             :
             then
             spit
             it
             and
             roast
             it
             by
             a
             good
             soking
             fire
             ,
             then
             take
             Vinegar
             ,
             bread
             crummes
             ,
             and
             some
             of
             the
             grauy
             ,
             which
             comes
             from
             the
             Venison
             ,
             and
             boile
             them
             well
             in
             a
             dish
             :
             then
             season
             it
             with
             sugar
             ,
             cinamon
             ,
             ginger
             ,
             and
             salt
             ,
             And
             serue
             the
             Venison
             foorth
             vpon
             the
             sauce
             when
             it
             is
             roasted
             enough
             ,
          
           
             
             If
             you
             will
             roast
             a
             peece
             of
             fresh
             Sturgeon
             which
             is
             a
             dainty
             dishe
             ,
             you
             shall
             first
             stop
             it
             all
             ouer
             with
             cloues
             ,
             
             then
             spit
             it
             ,
             and
             let
             it
             roast
             at
             great
             leasure
             ,
             plying
             it
             continually
             with
             basting
             ,
             which
             will
             take
             away
             the
             hardnesse
             :
             then
             when
             it
             is
             enough
             ,
             you
             shall
             draw
             it
             ,
             and
             serue
             it
             vpon
             Venison
             sauce
             with
             salt
             onely
             throwne
             ouer
             it
             .
          
           
             The
             roasting
             of
             all
             sorts
             of
             meates
             differeth
             nothing
             but
             in
             the
             fires
             ,
             
             speed
             and
             leasure
             as
             is
             before
             said
             ,
             except
             these
             compound
             dishes
             ,
             of
             which
             I
             haue
             giuen
             you
             sufficient
             presidents
             ,
             and
             by
             them
             you
             may
             performe
             any
             worke
             whatsoeuer
             :
             but
             for
             the
             ordering
             ,
             preparing
             and
             trussing
             your
             meates
             for
             the
             spit
             or
             table
             ,
             in
             that
             there
             is
             much
             difference
             :
             for
             in
             all
             ioynts
             of
             meate
             except
             a
             shoulder
             of
             Mutton
             ,
             you
             shall
             crush
             and
             breake
             the
             bones
             well
             ,
             from
             Pigges
             and
             Rabbets
             you
             shall
             cut
             off
             the
             frete
             before
             you
             spit
             them
             ,
             and
             the
             heads
             when
             you
             serue
             them
             to
             table
             ,
             and
             the
             Pigge
             you
             shall
             chine
             ,
             and
             diuide
             into
             two
             parts
             ;
             Capons
             ,
             Pheasants
             ,
             Chickens
             and
             Turkies
             you
             shall
             roast
             with
             the
             Pinions
             foulded
             vp
             ,
             and
             the
             leggs
             extended
             ;
             Hens
             ,
             Stock-doues
             ,
             and
             Hous-doues
             ,
             you
             shall
             roast
             with
             the
             pinions
             foulded
             vp
             ,
             and
             the
             legges
             cut
             off
             by
             the
             knees
             ,
             and
             thrust
             into
             the
             bodies
             :
             Quailes
             ,
             Partridge
             ,
             and
             all
             sorts
             of
             small
             birds
             shall
             haue
             their
             pinions
             cut
             away
             ,
             and
             the
             legges
             extended
             :
             all
             sorts
             of
             Water-fowle
             shall
             haue
             their
             pinions
             cut
             away
             ,
             and
             their
             legges
             turned
             backward
             :
             Wood-cocks
             ,
             Snipes
             and
             Stints
             shall
             be
             rosted
             with
             their
             heads
             and
             necks
             on
             ,
             and
             their
             legges
             thrust
             into
             their
             bodies
             ,
             and
             Shouelers
             and
             Bitterns
             shall
             haue
             no
             necks
             but
             their
             heads
             onely
             .
          
           
             Take
             a
             Cowes
             Vdder
             ,
             
             and
             first
             boile
             it
             wel
             :
             then
             sticke
             it
             thick
             all
             ouer
             with
             Cloues
             :
             then
             when
             it
             is
             cold
             ,
             spit
             it
             ,
             and
             lay
             it
             to
             the
             fier
             ,
             and
             apply
             it
             very
             well
             with
             basting
             of
             sweete
             butter
             ,
             and
             when
             it
             is
             sufficiently
             roasted
             ,
             and
             browne
             ,
             then
             dredge
             it
             ,
             and
             draw
             it
             from
             the
             fire
             ,
             take
             vinegar
             and
             Butter
             ,
             and
             put
             it
             on
             a
             Chaffing-dish
             and
             coales
             
             and
             boile
             it
             with
             white
             -
             bread
             crums
             ,
             till
             it
             be
             thick
             :
             then
             put
             to
             it
             good
             store
             of
             suger
             and
             cinamon
             ,
             and
             putting
             it
             in
             a
             cleane
             dish
             ,
             lay
             the
             Cowes
             Vdder
             therein
             ,
             and
             trim
             the
             sides
             of
             the
             dish
             with
             suger
             ,
             and
             so
             serue
             it
             vp
             .
          
           
             
             Take
             an
             excellent
             good
             legge
             of
             Veale
             ,
             and
             cut
             the
             thick
             part
             thereof
             a
             handfull
             and
             more
             from
             the
             Knuckle
             :
             then
             take
             the
             thick
             part
             (
             which
             is
             the
             fillet
             )
             and
             fierce
             it
             in
             euery
             part
             all
             ouer
             with
             
               strawberry-leaues
               ,
               vplet-leaues
               sorrell
               ,
               spinage
               ,
               endiue
            
             and
             succorie
             grossely
             chopt
             together
             ,
             and
             good
             store
             of
             onyons
             :
             then
             lay
             it
             to
             the
             fire
             and
             roast
             it
             very
             sufficiently
             and
             browne
             ,
             casting
             good
             store
             of
             salt
             vpon
             it
             ,
             and
             basting
             it
             well
             with
             sweete
             butter
             :
             then
             take
             of
             the
             former
             hearbs
             much
             finer
             chopt
             then
             they
             were
             for
             fiercing
             ,
             and
             put
             them
             into
             a
             Pipkin
             with
             vinegar
             ,
             and
             cleane
             washt
             currants
             ,
             and
             boyle
             them
             wel
             together
             :
             then
             when
             the
             hearbs
             are
             sufficiently
             boyld
             and
             soft
             ,
             take
             the
             yelkes
             of
             foure
             very
             hard
             boyld
             egges
             ,
             and
             shred
             them
             very
             small
             ,
             and
             put
             them
             into
             the
             Pipkin
             also
             with
             suger
             and
             cinamon
             ,
             and
             some
             of
             the
             grauie
             which
             drops
             from
             the
             Veale
             ,
             and
             boyle
             it
             ouer
             againe
             ,
             and
             then
             put
             it
             into
             a
             cleane
             dish
             ,
             &
             the
             fillet
             being
             dredgd
             and
             drawne
             ,
             lay
             vpō
             it
             ,
             and
             trim
             the
             side
             of
             the
             dish
             with
             suger
             ,
             &
             so
             serue
             it
             vp
             .
          
           
             
             To
             make
             an
             excellent
             sauce
             for
             a
             rost
             Capon
             ,
             you
             shall
             take
             onions
             ,
             and
             hauing
             sliced
             and
             pilled
             them
             ,
             boile
             them
             in
             faire
             water
             with
             
               pepper
               ,
               salt
            
             ,
             and
             a
             few
             bread-crummes
             :
             then
             put
             vnto
             it
             a
             spoonefull
             or
             two
             of
             Claret-wine
             ,
             the
             iuyce
             of
             an
             orenge
             ,
             and
             three
             or
             foure
             slices
             of
             a
             lemmon
             pill
             ;
             all
             these
             shred
             together
             ,
             and
             so
             powre
             it
             vpon
             the
             Capon
             being
             broake
             vp
             .
          
           
             
             To
             make
             sauce
             for
             an
             old
             Hen
             or
             Pullet
             ,
             take
             a
             good
             quantitie
             of
             beere
             and
             salt
             ,
             and
             mixe
             them
             well
             together
             with
             a
             few
             fine
             bread-crummes
             ,
             and
             boile
             them
             on
             a
             chafing-dish
             and
             coales
             ,
             then
             take
             the
             yelks
             of
             three
             or
             fowre
             
             hard
             Eggs
             ,
             and
             being
             shred
             small
             ,
             put
             it
             to
             the
             Beere
             ,
             and
             boile
             it
             also
             :
             then
             the
             Hen
             being
             almost
             enough
             ,
             take
             three
             or
             fowre
             spoonefull
             of
             the
             grauie
             which
             comes
             from
             her
             and
             put
             it
             to
             also
             ,
             and
             boile
             altogether
             to
             an
             indifferent
             thicknesse
             :
             which
             done
             ,
             suffer
             it
             to
             boile
             no
             more
             ,
             but
             only
             keepe
             it
             warme
             on
             the
             fire
             ,
             and
             put
             into
             it
             the
             iuyce
             of
             two
             or
             three
             Orenges
             ,
             &
             the
             slices
             of
             Lemmon
             pills
             shred
             small
             ,
             and
             the
             slices
             of
             Orenges
             also
             hauing
             the
             vpper
             rine
             taken
             away
             :
             then
             the
             Henne
             beeing
             broken
             vp
             ,
             take
             the
             brawnes
             thereof
             ,
             and
             shredding
             them
             small
             ,
             put
             it
             into
             the
             sauce
             also
             ;
             and
             stirring
             all
             well
             together
             ,
             put
             it
             hot
             into
             a
             cleane
             warme
             dish
             ,
             and
             lay
             the
             Henne
             (
             broke
             vp
             )
             in
             the
             same
             .
          
           
             The
             sauce
             for
             Chickins
             is
             diuers
             ,
             
             according
             to
             mens
             taste
             :
             for
             some
             will
             onely
             haue
             
               Butter
               ,
               Veriuyce
            
             ,
             and
             a
             little
             Parsely
             rolled
             in
             their
             bellies
             mixt
             together
             :
             others
             will
             haue
             
               Butter
               ,
               Veriuyce
            
             and
             Sugar
             boyld
             together
             with
             toasts
             of
             bread
             :
             and
             others
             will
             haue
             thicke
             Syppets
             with
             the
             iuyce
             of
             Sorrell
             and
             Sugar
             mixt
             together
             .
          
           
             The
             best
             sauce
             for
             a
             Phesant
             ,
             
             is
             
               Water
               ,
               Onions
            
             slic't
             ,
             Pepper
             and
             a
             little
             Salt
             mixt
             together
             ,
             and
             but
             stewed
             vpon
             the
             Coales
             ,
             and
             then
             powred
             vpon
             the
             Pheasant
             or
             Patridge
             being
             broken
             vp
             ,
             and
             some
             will
             put
             thereto
             the
             iuyce
             or
             slices
             of
             an
             Orenge
             or
             Lemmon
             ,
             or
             both
             :
             but
             it
             is
             according
             to
             taste
             ,
             and
             indeed
             more
             proper
             for
             a
             Pheasant
             then
             Partridge
             .
          
           
             Sauce
             for
             a
             Quaile
             ,
             
             Raile
             ,
             or
             any
             fat
             big
             bird
             ,
             is
             Claret
             Wine
             and
             Salt
             mixt
             together
             with
             the
             grauie
             of
             the
             Bird
             ;
             and
             a
             few
             fine
             bread-crumnes
             well
             boild
             together
             ,
             and
             either
             a
             Sage-leafe
             ,
             or
             Bay-leafe
             crusht
             among
             it
             according
             to
             mens
             tasts
             .
          
           
             The
             best
             sauce
             for
             Pigeons
             ,
             
             Stockdoues
             ,
             or
             such
             like
             ,
             is
             Vinegar
             and
             Butter
             melted
             together
             ,
             and
             Parsely
             rosted
             in
             
             their
             bellies
             ,
             or
             vine-leaues
             rosted
             and
             mixed
             well
             together
             .
          
           
             
             The
             most
             generall
             sauce
             for
             ordinarie
             wild
             fowle
             rosted
             ,
             as
             
               Duckes
               ,
               Mallard
               ,
               Widgen
               ,
               Tele
               ,
               Snipe
               ,
               Sheldrake
               ,
               Plouers
               ,
               Pulers
               ,
               Guls
               ,
            
             and
             such
             like
             ,
             is
             onely
             mustard
             and
             vinegar
             ,
             or
             mustard
             and
             veriuyce
             mixt
             together
             ,
             or
             else
             an
             
               onion
               ,
               water
            
             and
             Pepper
             ,
             and
             some
             (
             especially
             in
             the
             Court
             )
             vse
             onely
             butter
             melted
             ,
             and
             not
             any
             thing
             else
             .
          
           
             
             The
             best
             sauce
             for
             greene
             Geese
             is
             the
             iuyce
             of
             sorrel
             and
             suger
             ,
             mixt
             together
             with
             a
             few
             scalded
             feberries
             ,
             and
             serued
             vpon
             sippets
             ;
             or
             els
             the
             belly
             of
             greene
             Goose
             fild
             with
             Feberries
             ,
             and
             so
             rosted
             ,
             and
             then
             the
             same
             mixt
             with
             
               veriuyce
               ,
               butter
               ,
               suger
            
             and
             cinamon
             ,
             and
             so
             serued
             vpon
             sippets
             .
          
           
             
             The
             same
             for
             a
             stubble
             Goose
             is
             diuers
             ,
             according
             to
             mens
             minds
             ;
             for
             some
             will
             take
             the
             pap
             of
             rosted
             apples
             ,
             and
             mixing
             it
             with
             vinegar
             ,
             boyle
             them
             together
             on
             the
             fire
             with
             some
             of
             the
             grauie
             of
             the
             Goose
             ,
             and
             a
             few
             barberries
             and
             bread-crummes
             ,
             and
             when
             it
             is
             boyld
             to
             a
             good
             thicknesse
             ,
             season
             it
             with
             suger
             and
             a
             little
             cinamon
             ,
             and
             so
             serue
             it
             vp
             ;
             some
             will
             adde
             a
             little
             mustard
             and
             onions
             vnto
             it
             ,
             and
             some
             will
             not
             rost
             the
             apples
             ,
             but
             pare
             them
             and
             slice
             them
             ;
             and
             that
             is
             the
             neerer
             way
             ,
             but
             not
             the
             better
             .
             Others
             will
             fill
             the
             belly
             of
             the
             Goose
             full
             of
             onions
             shred
             ,
             and
             oate-meale
             Groats
             ,
             and
             beeing
             rosted
             enough
             ,
             mixe
             it
             with
             the
             grauie
             of
             the
             Goose
             ,
             and
             sweete
             hearbs
             well
             boild
             together
             ,
             and
             seasoned
             with
             a
             little
             veriuyce
             .
          
           
             
             To
             make
             a
             sauce
             for
             a
             
               Swan
               ,
               Bitter
               ,
               Shoueler
               ,
               Herne
               ,
               Crane
               ,
            
             or
             any
             large
             foule
             ,
             take
             the
             blood
             of
             the
             same
             foule
             ,
             &
             being
             stird
             wel
             ,
             boile
             it
             on
             the
             fire
             ,
             then
             when
             it
             comes
             to
             be
             thick
             ,
             put
             vnto
             it
             vinegar
             a
             good
             quantitie
             ,
             with
             a
             few
             fine
             bread-crummes
             ,
             and
             so
             boile
             it
             ouer
             againe
             :
             then
             
             being
             come
             to
             good
             thicknesse
             ,
             season
             it
             with
             Sugar
             and
             Cinamon
             ,
             so
             as
             it
             may
             taste
             prettie
             and
             sharpe
             vpon
             the
             Cinamon
             ,
             and
             then
             serue
             it
             vp
             in
             Saucers
             as
             you
             doe
             Mustard
             :
             for
             this
             is
             called
             a
             Chauder
             or
             Gallantine
             ,
             and
             is
             a
             sauce
             almost
             for
             any
             Fowle
             whatsoeuer
             .
          
           
             To
             make
             sauce
             for
             a
             Pigge
             ,
             
             some
             take
             Sage
             and
             roast
             it
             in
             the
             belly
             of
             the
             Pig
             ,
             then
             boyling
             
               Veriuyce
               ,
               Butter
            
             and
             Currants
             together
             ,
             take
             and
             chop
             the
             Sage
             small
             ,
             and
             mixing
             the
             braines
             of
             the
             Pig
             with
             it
             ,
             put
             all
             together
             ,
             and
             so
             serue
             it
             vp
             .
          
           
             To
             make
             a
             sauce
             for
             a
             Ioynt
             of
             Veale
             ,
             
             take
             all
             kind
             of
             sweet
             Pot-hearbs
             ,
             and
             chopping
             them
             very
             small
             with
             the
             Yelkes
             of
             two
             or
             three
             Egges
             ,
             boyle
             them
             in
             Vinegar
             and
             Butter
             ,
             with
             a
             few
             bread-crummes
             ,
             and
             good
             store
             of
             Currants
             ;
             then
             season
             it
             with
             Sugar
             and
             Cinamon
             ,
             and
             a
             Cloue
             or
             two
             crusht
             ,
             and
             so
             powre
             it
             vpon
             the
             Veale
             ,
             with
             the
             slices
             of
             Orenges
             and
             Lemons
             about
             the
             dish
             .
          
           
             Take
             Orenges
             and
             slice
             them
             thin
             ,
             and
             vnto
             them
             
               White
               Wine
            
             and
             Rose-water
             ,
             
             the
             powder
             of
             
               Mace
               ,
               Ginger
            
             and
             Sugar
             ,
             and
             set
             the
             same
             vpon
             a
             Chaffing-dish
             and
             coales
             ,
             and
             when
             it
             is
             halfe
             boyled
             ,
             put
             to
             it
             a
             good
             lumpe
             of
             Butter
             ,
             and
             then
             lay
             good
             store
             of
             sippets
             of
             fine
             white
             bread
             therein
             ,
             and
             so
             serue
             your
             Chickens
             vpon
             them
             ,
             and
             trim
             the
             sides
             of
             the
             dish
             with
             Sugar
             .
          
           
             Take
             faire
             water
             and
             set
             it
             ouer
             the
             fire
             ,
             
             then
             slice
             good
             store
             of
             Onions
             and
             put
             into
             it
             ,
             and
             also
             Pepper
             and
             Salt
             ,
             and
             good
             store
             of
             the
             grauy
             that
             comes
             from
             the
             Turkie
             ,
             and
             boyle
             them
             very
             well
             together
             :
             then
             put
             to
             it
             a
             few
             fine
             crummes
             of
             grated
             bread
             to
             thicken
             it
             ;
             a
             very
             little
             Sugar
             and
             some
             Vinegar
             ,
             and
             so
             serue
             it
             vp
             with
             the
             Turkey
             :
             or
             otherwise
             ;
             take
             grated
             white
             bread
             and
             boile
             it
             in
             White-wine
             till
             it
             bee
             thicke
             as
             a
             Gallantine
             ,
             and
             in
             the
             boyling
             
             put
             in
             good
             store
             of
             Sugar
             and
             Cinamon
             ,
             and
             then
             with
             a
             little
             Turnesole
             make
             it
             of
             a
             high
             Murrey
             colour
             ,
             and
             so
             serue
             it
             in
             Saucers
             with
             the
             Turkey
             in
             manner
             of
             a
             Gallantine
             .
          
           
             
             Take
             the
             blood
             of
             a
             Swan
             ,
             or
             any
             other
             great
             Fowle
             ,
             and
             put
             it
             into
             a
             dish
             ;
             then
             take
             stewed
             Prunes
             and
             put
             them
             into
             a
             strainer
             ,
             and
             straine
             them
             into
             the
             blood
             ;
             then
             set
             it
             on
             a
             Chaffing-dish
             and
             Coales
             ,
             and
             let
             it
             boyle
             ,
             euer
             s●irring
             it
             till
             it
             come
             to
             be
             thicke
             ,
             and
             season
             it
             very
             well
             with
             Sugar
             and
             Cinamon
             ,
             and
             so
             serue
             it
             in
             Saucers
             with
             the
             Fowle
             :
             but
             this
             Sauce
             must
             be
             serued
             cold
             .
          
           
             
             Take
             good
             store
             of
             Onions
             ,
             pill
             them
             ,
             and
             slice
             them
             ,
             and
             put
             them
             into
             Vinegar
             ,
             and
             boyle
             them
             very
             well
             till
             they
             be
             tender
             ;
             then
             put
             into
             it
             a
             good
             lumpe
             of
             sweete
             Butter
             ,
             and
             season
             it
             well
             with
             Sugar
             and
             Cinamon
             ,
             and
             so
             serue
             it
             vp
             with
             the
             Fowle
             .
          
           
             
             Charbonados
             ,
             or
             Carbonados
             ,
             which
             is
             meate
             broiled
             vpon
             the
             Coales
             (
             and
             the
             inuention
             thereof
             first
             brought
             out
             of
             France
             ,
             as
             appeares
             by
             the
             name
             )
             are
             of
             diuers
             kinds
             according
             to
             mens
             pleasures
             :
             for
             there
             is
             no
             meate
             either
             boiled
             or
             roasted
             whatsoeuer
             ,
             but
             may
             afterwards
             bee
             broiled
             ,
             if
             the
             Master
             thereof
             be
             disposed
             ;
             yet
             the
             generall
             dishes
             for
             the
             most
             part
             which
             are
             vsed
             to
             be
             Carbonadoed
             ,
             are
             a
             Breast
             of
             Mutton
             halfe
             boyled
             ,
             a
             Shoulder
             of
             Mutton
             halfe
             roasted
             ,
             
             the
             Leggs
             ,
             Wings
             ,
             and
             Carkases
             of
             Capon
             ,
             Turkie
             ,
             Goose
             ,
             or
             any
             other
             Fowle
             whatsoeuer
             ,
             especially
             Land-Fowle
             .
             And
             lastly
             ,
             the
             vppermost
             thick
             skinne
             which
             couereth
             ●he
             ribbes
             of
             Beefe
             ,
             and
             is
             called
             (
             being
             broyled
             )
             the
             skin
             of
             Court
             Goose
             ,
             and
             is
             indeed
             a
             dish
             vsed
             most
             for
             wantonnesse
             ,
             sometimes
             to
             please
             appetite
             :
             to
             which
             may
             also
             be
             added
             the
             broyling
             of
             Pigs
             heads
             ,
             or
             the
             braines
             of
             any
             Fowle
             whatsoeuer
             after
             it
             is
             roasted
             and
             drest
             .
          
           
           
             Now
             for
             the
             manner
             of
             Carbonadoing
             ,
             
             it
             is
             in
             this
             sort
             ;
             you
             shall
             first
             take
             the
             meate
             you
             must
             Carbonadoe
             ,
             and
             scorch
             it
             both
             aboue
             and
             below
             ,
             then
             sprinkle
             good
             store
             of
             Salt
             vpon
             it
             ,
             and
             baste
             it
             all
             ouer
             with
             sweet
             Butter
             melted
             ,
             which
             done
             ,
             take
             your
             broiling-yron
             ,
             I
             doe
             not
             meane
             a
             Grid-yron
             (
             though
             it
             be
             much
             vsed
             for
             this
             purpose
             )
             because
             the
             smoake
             of
             the
             coales
             ,
             occasioned
             by
             the
             dropping
             of
             the
             meate
             ,
             will
             ascend
             about
             it
             ,
             and
             make
             it
             stinke
             ;
             but
             a
             plate
             Iron
             made
             with
             hookes
             and
             pricks
             ,
             on
             which
             you
             may
             hang
             the
             meate
             ,
             and
             set
             it
             close
             before
             the
             fire
             ,
             and
             so
             the
             Plate
             heating
             the
             meate
             behind
             ,
             as
             the
             fire
             doth
             before
             ,
             it
             will
             both
             the
             sooner
             ,
             and
             with
             more
             neatnesse
             bee
             readie
             :
             then
             hauing
             turned
             it
             ,
             and
             basted
             it
             till
             it
             be
             very
             browne
             ,
             dredge
             it
             ,
             and
             serue
             it
             vp
             with
             Vinegar
             and
             Butter
             .
          
           
             Touching
             the
             toasting
             of
             Mutton
             ,
             
             Venison
             ,
             or
             any
             other
             Ioynt
             of
             meate
             ,
             which
             is
             the
             most
             excellentest
             of
             all
             Carbonadoes
             ,
             you
             shal
             take
             the
             fattest
             and
             largest
             that
             can
             possibly
             be
             got
             (
             for
             leane
             meate
             is
             losse
             of
             labour
             ,
             and
             little
             meate
             not
             worth
             your
             time
             ,
             )
             and
             hauing
             scorcht
             it
             ,
             and
             cast
             salt
             vpon
             it
             ,
             you
             shall
             set
             it
             on
             a
             strong
             forke
             ,
             with
             a
             dripping
             pan
             vnderneath
             it
             ,
             before
             the
             face
             of
             a
             quick
             fire
             ,
             yet
             so
             farre
             off
             ,
             that
             it
             may
             by
             no
             meanes
             scorch
             ,
             but
             toast
             at
             leasure
             ;
             then
             with
             that
             which
             falles
             from
             it
             ,
             and
             with
             no
             other
             basting
             ,
             see
             that
             you
             baste
             it
             continually
             ,
             turning
             it
             euer
             and
             anon
             many
             times
             ,
             and
             so
             oft
             ,
             that
             it
             may
             soake
             and
             browne
             at
             great
             leasure
             ,
             and
             as
             oft
             as
             you
             baste
             it
             ,
             so
             oft
             sprinkle
             Salt
             vpon
             it
             ,
             and
             as
             you
             see
             it
             toast
             so
             scorch
             it
             deeper
             and
             deeper
             ,
             especially
             in
             the
             thickest
             and
             most
             fleshy
             parts
             where
             the
             blood
             most
             resteth
             :
             and
             when
             you
             see
             that
             no
             more
             blood
             droppeth
             from
             it
             ,
             but
             the
             grauy
             is
             cleere
             and
             white
             ;
             then
             shal
             you
             serue
             it
             vp
             either
             with
             Venion
             sauce
             ,
             or
             with
             
               Vinegar
               ,
               Pepper
            
             and
             
               Sugar
               ,
               
               Cinamon
            
             ,
             and
             the
             iuyce
             of
             an
             Orenge
             mixt
             together
             ,
             and
             warmed
             with
             some
             of
             the
             grauie
             .
          
           
             
             Take
             Mutton
             or
             Lambe
             that
             hath
             been
             either
             rosted
             ,
             or
             but
             parboild
             ,
             and
             with
             your
             knife
             scotch
             it
             many
             waies
             ;
             then
             lay
             it
             in
             a
             deepe
             dish
             ,
             and
             put
             to
             it
             a
             pint
             of
             White
             Wine
             ,
             and
             a
             little
             whole
             Mace
             ,
             a
             little
             slic't
             Nutmeg
             and
             some
             Sugar
             ,
             with
             a
             lump
             of
             sweet
             Butter
             ,
             and
             stew
             it
             so
             till
             it
             be
             very
             tender
             :
             then
             take
             it
             forth
             ,
             and
             browne
             it
             on
             the
             Grid-yron
             ,
             and
             then
             laying
             Sippets
             in
             the
             former
             broth
             serue
             it
             vp
             .
          
           
             
             Take
             any
             tongue
             ,
             whether
             of
             Beefe
             ,
             Mutton
             ,
             Calues
             ,
             red
             Deare
             ,
             or
             Fallow
             ,
             and
             being
             well
             boyld
             ,
             pill
             them
             ,
             cleaue
             them
             ,
             and
             scotch
             them
             many
             waies
             ;
             then
             take
             three
             or
             foure
             Egs
             broken
             ,
             some
             
               Sugar
               ,
               Cinamon
            
             and
             Nutmeg
             ,
             and
             hauing
             beaten
             it
             well
             together
             ,
             put
             to
             it
             a
             Lemon
             cut
             in
             thin
             slices
             ,
             and
             another
             cleane
             pild
             ,
             and
             cut
             into
             little
             foure-square
             bits
             ,
             and
             then
             take
             the
             tongue
             and
             lay
             in
             it
             ;
             and
             then
             hauing
             melted
             good
             store
             of
             Butter
             in
             a
             Frying-pan
             ,
             put
             the
             Tongue
             and
             the
             rest
             therein
             ,
             and
             so
             frie
             it
             browne
             ,
             and
             then
             dish
             it
             ,
             and
             scrape
             Sugar
             vpon
             it
             ,
             and
             serue
             it
             vp
             .
          
           
             
             Take
             any
             fresh-fish
             whatsoeuer
             (
             as
             Pike
             ,
             Breame
             ,
             Carp
             ,
             Barbel
             ,
             Cheain
             ,
             and
             such
             like
             ,
             and
             draw
             it
             ,
             but
             scale
             it
             not
             ;
             then
             take
             the
             Liuer
             and
             the
             refuse
             ,
             and
             hauing
             opened
             it
             ,
             wash
             it
             ;
             then
             take
             a
             pottle
             of
             faire
             water
             ,
             a
             pretty
             quantitie
             of
             white
             wine
             ,
             good
             store
             of
             Salt
             ,
             and
             some
             Vinegar
             ,
             with
             a
             little
             bunch
             of
             sweet
             Hearbs
             ,
             and
             set
             it
             on
             the
             fier
             ,
             and
             as
             soone
             as
             it
             begins
             to
             boyle
             ,
             put
             in
             your
             fish
             ,
             and
             hauing
             boild
             a
             little
             ,
             take
             it
             vp
             into
             a
             faire
             vessell
             ,
             then
             put
             into
             the
             liquor
             some
             grosse
             Pepper
             ,
             &
             slit
             Ginger
             ;
             and
             when
             it
             is
             boyled
             well
             together
             with
             more
             Salt
             ,
             set
             it
             by
             to
             coole
             ,
             and
             then
             put
             your
             fish
             into
             it
             ,
             and
             when
             you
             serue
             it
             vp
             ,
             lay
             Fenell
             there
             vpon
             .
          
           
           
             To
             boyle
             small
             Fish
             ,
             
             as
             Roches
             ,
             Daces
             ,
             Gudgeon
             or
             Flounders
             ,
             boyle
             White-wine
             and
             water
             together
             with
             a
             bunch
             of
             choise
             Hearbs
             ,
             and
             a
             little
             whole
             Mace
             :
             when
             all
             is
             boyled
             wel
             together
             ,
             put
             in
             your
             fish
             ,
             and
             skum
             it
             well
             :
             then
             put
             in
             the
             soale
             of
             a
             Manchet
             ,
             a
             good
             quantitie
             of
             sweet
             Butter
             ,
             and
             season
             it
             with
             Pepper
             and
             Veriuyce
             ,
             and
             so
             serue
             it
             in
             vpon
             Sippets
             ,
             and
             adorne
             the
             sides
             of
             the
             dish
             wish
             Sugar
             .
          
           
             First
             ,
             
             draw
             your
             fish
             ,
             and
             either
             split
             it
             open
             in
             the
             back
             ,
             or
             ioynt
             it
             in
             the
             back
             ,
             and
             trusse
             it
             round
             ,
             then
             wash
             it
             cleane
             ,
             and
             boyle
             it
             in
             water
             and
             salt
             ,
             with
             a
             bunch
             of
             sweete
             Hearbs
             :
             then
             take
             it
             vp
             into
             a
             large
             dish
             ,
             and
             powre
             vnto
             it
             Veriuyce
             ,
             
               Nutmeg
               ,
               Butter
            
             and
             Pepper
             ,
             and
             letting
             it
             stew
             a
             little
             ,
             thicken
             it
             with
             the
             yelkes
             of
             Egges
             :
             then
             hot
             remoue
             it
             into
             another
             dish
             ,
             and
             garnish
             it
             with
             slices
             of
             Orenges
             and
             
               Lemons
               ,
               Barberies
               ,
               prunes
            
             and
             Suger
             ,
             and
             so
             serue
             it
             vp
             .
          
           
             After
             you
             haue
             drawne
             ,
             
             washt
             and
             scalded
             a
             faire
             large
             Carpe
             ,
             season
             it
             with
             
               Pepper
               ,
               Salt
            
             and
             Nutmeg
             ,
             and
             then
             put
             it
             into
             a
             coffin
             with
             good
             store
             of
             sweet
             Butter
             ,
             and
             then
             cast
             on
             Raysins
             of
             the
             Sunne
             ,
             the
             iuyce
             of
             Lemons
             ,
             and
             some
             slices
             of
             Orenge
             pills
             ;
             and
             then
             sprinkling
             on
             a
             little
             Vinegar
             ,
             close
             it
             vp
             and
             bake
             it
             .
          
           
             First
             ,
             
             let
             your
             Tench
             blood
             in
             the
             tayle
             ,
             then
             scower
             it
             ,
             wash
             it
             and
             scald
             it
             :
             then
             hauing
             dried
             it
             ,
             take
             the
             fine
             crummes
             of
             bread
             ,
             sweete
             Creame
             ,
             the
             yelkes
             of
             Egges
             ,
             Currants
             cleane
             washt
             ,
             a
             few
             sweete
             Hearbs
             chopt
             small
             ,
             season
             it
             with
             Nutmegs
             and
             Pepper
             ,
             and
             make
             it
             into
             a
             stiffe
             paste
             ,
             and
             put
             it
             into
             the
             belly
             of
             the
             Tench
             :
             then
             season
             the
             fish
             on
             the
             outside
             with
             
               Pepper
               ,
               Salt
            
             and
             Nutmeg
             ,
             and
             so
             put
             it
             into
             a
             deepe
             coffin
             with
             sweete
             Butter
             ,
             and
             so
             close
             vp
             the
             pie
             and
             bake
             it
             :
             then
             when
             it
             is
             enough
             ,
             draw
             it
             ,
             and
             open
             it
             ,
             and
             put
             into
             it
             a
             good
             piece
             of
             a
             preserued
             
             Orenge
             minst
             :
             then
             take
             
               Vinegar
               ,
               Nutmeg
               ,
               Butter
               ,
               Suger
               ,
            
             and
             the
             yelke
             of
             a
             new-laid
             Egge
             ,
             and
             boyle
             it
             on
             a
             Chaffing-dish
             and
             coales
             ,
             alwaies
             stirring
             it
             to
             keepe
             it
             from
             curding
             ;
             then
             powre
             it
             into
             the
             pie
             ,
             shake
             it
             well
             ,
             and
             so
             serue
             it
             vp
             .
          
           
             
             Take
             a
             large
             Trout
             ,
             faire
             trimd
             ,
             and
             wash
             it
             ,
             and
             put
             it
             into
             a
             deepe
             pewter
             dish
             ,
             then
             take
             halfe
             a
             pint
             of
             sweet
             Wine
             ,
             with
             a
             lumpe
             of
             Butter
             ,
             a
             little
             whole
             
               Mace
               ,
               Parsely
               ,
               Sauorie
            
             and
             Time
             ,
             mince
             them
             all
             small
             ,
             and
             put
             them
             into
             the
             Trouts
             belly
             ,
             &
             so
             let
             it
             stew
             a
             quarter
             of
             an
             houre
             :
             then
             minse
             the
             yelke
             of
             an
             hard
             Egge
             ,
             and
             strow
             it
             on
             the
             Trout
             ,
             and
             laying
             the
             Hearbs
             about
             it
             ,
             and
             scraping
             on
             Suger
             ,
             serue
             it
             vp
             .
          
           
             
             After
             you
             haue
             drawne
             your
             Eeles
             ,
             chop
             them
             into
             small
             pieces
             of
             three
             or
             foure
             inches
             ,
             and
             season
             them
             with
             
               Pepper
               ,
               Salt
            
             and
             Ginger
             ,
             and
             so
             put
             them
             into
             a
             coffin
             with
             a
             good
             lumpe
             of
             Butter
             ,
             great
             
               Raysins
               ,
               Onions
            
             small
             chopt
             ,
             and
             so
             close
             it
             ,
             bake
             it
             ,
             and
             serue
             it
             vp
             .
          
           
             
             Next
             to
             these
             already
             rehearsed
             ,
             our
             
               English
               Hous-wife
            
             must
             be
             skilfull
             in
             Pasterie
             ,
             and
             know
             how
             and
             in
             what
             manner
             to
             bake
             all
             sorts
             of
             meate
             ,
             and
             what
             Paste
             is
             fit
             for
             euerie
             meate
             ,
             and
             how
             to
             handle
             and
             compound
             such
             Pastes
             :
             As
             for
             example
             ,
             red
             Deere
             Venison
             ,
             wilde
             Boare
             ,
             Gammons
             of
             Bacon
             ,
             Swannes
             ,
             Elkes
             ,
             Porpas
             ,
             and
             such
             like
             standing
             dishes
             ,
             which
             must
             bee
             kept
             long
             ,
             would
             be
             bak't
             in
             a
             moist
             ,
             thicke
             ,
             tough
             ,
             course
             ,
             and
             long
             lasting
             crust
             ,
             and
             therefore
             of
             all
             other
             your
             Rie
             paste
             is
             best
             for
             that
             purpose
             :
             your
             Turkie
             ,
             Capon
             ,
             Pheasant
             ,
             Partridge
             ,
             Veale
             ,
             Peacocks
             ,
             Lambe
             ,
             and
             all
             sorts
             of
             water-fowle
             which
             are
             to
             come
             to
             the
             table
             more
             then
             once
             (
             yet
             not
             many
             dayes
             )
             would
             be
             bak't
             in
             a
             good
             white
             crust
             ,
             somewhat
             thick
             ;
             therefore
             your
             Wheate
             is
             fit
             for
             them
             :
             your
             Chickens
             ,
             Calues-feet
             ,
             Oliues
             ,
             Potatoes
             ,
             Quinces
             ,
             Fallow
             
             deere
             and
             such
             like
             ,
             which
             are
             most
             commonly
             eaten
             hot
             ,
             would
             be
             in
             the
             finest
             ,
             shortest
             &
             thinnest
             crust
             ,
             therefore
             your
             fine
             wheat
             flower
             which
             is
             a
             li●te
             baked
             in
             the
             ouen
             before
             it
             be
             kneaded
             is
             the
             best
             for
             that
             purpose
             .
          
           
             To
             speake
             then
             of
             the
             mixture
             and
             kneading
             of
             pastes
             ,
             
             you
             shall
             vnderstand
             that
             your
             Rie
             paste
             would
             be
             kneaded
             only
             with
             hot
             water
             and
             a
             little
             butter
             ,
             or
             sweet
             seame
             and
             Rie
             flower
             very
             finely
             sifted
             ,
             and
             it
             would
             bee
             made
             tough
             and
             stiffe
             that
             it
             may
             stand
             well
             in
             the
             raising
             ,
             for
             the
             coffin
             thereof
             must
             euer
             be
             very
             deepe
             :
             your
             course
             wheat
             crust
             would
             be
             kneaded
             with
             hot
             water
             ,
             or
             Mutton
             broth
             and
             good
             store
             of
             butter
             ,
             and
             the
             paste
             made
             stiffe
             and
             tough
             because
             that
             coffin
             must
             bee
             deepe
             also
             ;
             your
             fine
             wheat
             crust
             must
             be
             kneaded
             with
             as
             much
             butter
             as
             water
             ,
             and
             the
             paste
             made
             reasonable
             lythe
             and
             gentle
             ,
             into
             which
             you
             must
             put
             three
             o●
             fowre
             eggs
             or
             more
             according
             to
             the
             quantity
             you
             blend
             together
             ,
             for
             they
             will
             giue
             it
             a
             sufficient
             stiffening
             .
          
           
             Now
             for
             the
             making
             of
             puffe-past
             of
             the
             best
             kind
             ,
             
             you
             shall
             take
             the
             finest
             wheat
             flowre
             after
             it
             hath
             been
             a
             little
             bak't
             in
             a
             pot
             in
             the
             ouen
             ,
             and
             blend
             it
             well
             with
             egges
             whites
             and
             yelkes
             altogether
             ,
             then
             after
             the
             past
             is
             well
             kneaded
             ,
             roule
             out
             a
             part
             thereof
             as
             thin
             as
             you
             please
             ,
             and
             then
             spread
             cold
             sweet
             butter
             ouer
             the
             same
             ,
             then
             vpon
             the
             same
             butter
             role
             another
             leafe
             of
             the
             paste
             as
             before
             ;
             and
             spread
             it
             with
             butter
             also
             ;
             and
             thus
             role
             leafe
             vpon
             leafe
             with
             butter
             betweene
             till
             it
             be
             as
             thick
             as
             you
             thinke
             good
             :
             and
             with
             it
             either
             couer
             any
             bak't
             meate
             ,
             or
             make
             pastie
             for
             Venison
             ,
             Florentine
             ,
             Tart
             or
             what
             dish
             else
             you
             please
             and
             so
             bake
             it
             :
             there
             be
             some
             that
             to
             this
             past
             vse
             sugar
             ,
             but
             it
             is
             certaine
             it
             will
             hinder
             the
             rising
             thereof
             ;
             and
             therefore
             when
             your
             puft
             past
             is
             bak't
             ,
             you
             shall
             dissolue
             sugar
             into
             Rose-water
             ,
             and
             drop
             it
             into
             the
             paste
             as
             
             much
             as
             it
             will
             by
             any
             meanes
             receiue
             ,
             and
             then
             set
             it
             a
             little
             while
             in
             the
             ouen
             after
             and
             it
             will
             be
             sweet
             enough
             .
          
           
             When
             you
             bake
             red
             Deere
             ,
             you
             shall
             first
             parboile
             it
             and
             take
             out
             the
             bones
             ,
             
             then
             you
             shall
             if
             it
             be
             leane
             larde
             it
             ,
             if
             fat
             saue
             the
             charge
             ,
             then
             put
             it
             into
             a
             presse
             to
             squeese
             out
             the
             blood
             ;
             then
             for
             a
             night
             lay
             it
             in
             a
             meare
             sauce
             made
             of
             Vinegar
             ,
             small
             drinke
             and
             salt
             ,
             and
             then
             taking
             it
             forth
             ,
             season
             it
             well
             with
             Pepper
             finely
             beaten
             ,
             and
             salt
             well
             mixt
             together
             ,
             and
             see
             that
             you
             lay
             good
             store
             thereof
             ,
             both
             vpon
             and
             in
             euery
             open
             and
             hollow
             place
             of
             the
             Venison
             ;
             but
             by
             no
             meanes
             cut
             any
             slashes
             to
             put
             in
             the
             pepper
             ,
             for
             it
             will
             of
             it selfe
             sinke
             fast
             enough
             into
             the
             flesh
             ,
             and
             be
             more
             pleasant
             in
             the
             eating
             :
             then
             hauing
             raised
             the
             coffin
             ,
             lay
             in
             the
             bottome
             a
             thicke
             course
             of
             butter
             ,
             then
             lay
             the
             flesh
             thereon
             and
             couer
             it
             all
             ouer
             with
             butter
             ,
             and
             so
             bake
             it
             as
             much
             as
             if
             you
             did
             bake
             great
             browne
             bread
             ;
             then
             when
             you
             draw
             it
             ,
             melt
             more
             butter
             with
             three
             or
             fowre
             spoonefull
             of
             Vinegar
             ,
             and
             twice
             so
             much
             Claret
             wine
             ,
             and
             at
             a
             vent
             hole
             on
             the
             toppe
             of
             the
             lidde
             powre
             in
             the
             same
             till
             it
             can
             receiue
             no
             more
             ,
             and
             so
             let
             it
             stand
             and
             coole
             ;
             and
             in
             this
             sort
             you
             may
             bake
             Fallow-deere
             ,
             or
             Swanne
             ,
             or
             whatsoeuer
             else
             you
             please
             to
             keepe
             colde
             ,
             the
             meare
             sauce
             only
             being
             left
             out
             which
             is
             only
             proper
             to
             red
             Deere
             :
             
             And
             if
             to
             your
             meare
             sauce
             you
             adde
             a
             little
             Turnesole
             ,
             and
             therein
             steepe
             beefe
             ,
             or
             Ramme
             mutton
             ;
             you
             may
             also
             in
             the
             same
             manner
             take
             the
             first
             for
             Red-deere
             Venison
             ,
             and
             the
             latter
             for
             Fallow
             ,
             and
             a
             very
             good
             iudgement
             shall
             not
             be
             able
             to
             say
             otherwise
             ,
             then
             that
             it
             is
             of
             it selfe
             perfect
             Venison
             ,
             both
             in
             taste
             ,
             colour
             ,
             and
             the
             manner
             of
             cutting
             .
          
           
             
             To
             bake
             an
             excellent
             Custard
             or
             Dowset
             ;
             you
             shall
             take
             good
             store
             of
             ●gges
             ,
             and
             putting
             away
             one
             quarter
             of
             the
             whites
             ,
             beate
             them
             exceeding
             well
             in
             a
             bason
             ,
             and
             
             then
             mixe
             with
             them
             the
             sweetest
             and
             thickest
             creame
             you
             can
             get
             ,
             for
             if
             it
             be
             any
             thing
             thinne
             ,
             the
             Custard
             will
             be
             wheyish
             ;
             then
             season
             it
             with
             salt
             ,
             sugar
             ,
             cinamon
             ,
             cloues
             ,
             mace
             ,
             and
             a
             little
             Nutmegge
             ;
             which
             done
             raise
             your
             coffins
             of
             good
             tough
             wheate
             paste
             ,
             being
             the
             second
             sort
             before
             spoke
             of
             ,
             and
             if
             you
             please
             raise
             it
             in
             pretty
             workes
             ,
             or
             angular
             formes
             ,
             which
             you
             may
             doe
             by
             fixing
             the
             vpper
             part
             of
             the
             crust
             to
             the
             nether
             with
             the
             yelks
             of
             egges
             :
             then
             when
             the
             coffins
             are
             ready
             ,
             strow
             the
             bottomes
             a
             good
             thicknesse
             ouer
             with
             Currants
             and
             Sugar
             ;
             then
             ●et
             them
             into
             the
             Ouen
             ,
             and
             fill
             them
             vp
             with
             the
             confection
             before
             blended
             ,
             and
             so
             drawing
             them
             ,
             adorne
             all
             the
             toppes
             with
             Carraway
             Cumfets
             ,
             and
             the
             slices
             of
             Dates
             prickt
             right
             vp
             ,
             and
             so
             serue
             them
             vp
             to
             the
             table
             .
          
           
             To
             make
             an
             excellent
             Oliue
             pie
             ;
             
             take
             sweet
             hearbs
             as
             Violet
             leaues
             ,
             Strawberry
             leaues
             ,
             Spinage
             ,
             Succorie
             ,
             Endiue
             ,
             Time
             and
             Sorrell
             ,
             and
             chop
             them
             as
             small
             as
             may
             be
             ,
             and
             if
             there
             be
             a
             Scallion
             or
             two
             amongst
             them
             it
             will
             giue
             the
             better
             taste
             ,
             then
             take
             the
             yelks
             of
             hard
             egs
             with
             Curran●s
             ,
             Cinamon
             ,
             Cloues
             and
             Mace
             ,
             and
             chop
             them
             amongst
             the
             hearbes
             also
             ;
             then
             hauing
             cut
             out
             long
             oliues
             of
             a
             legge
             of
             Veale
             ,
             roule
             vp
             more
             then
             three
             parts
             of
             the
             hearbs
             so
             mixed
             within
             the
             Oliues
             ,
             together
             with
             a
             good
             deale
             of
             sweet
             butter
             ;
             then
             hauing
             raised
             your
             crust
             of
             the
             finest
             and
             best
             paste
             ,
             strowe
             in
             the
             bottome
             the
             remainder
             of
             the
             hearbes
             ,
             with
             a
             few
             great
             Raysins
             hauing
             the
             stones
             pickt
             out
             ;
             then
             put
             in
             the
             Oliues
             and
             couer
             them
             with
             great
             Raysins
             and
             a
             few
             Pruens
             ;
             then
             ouer
             all
             lay
             good
             store
             of
             butter
             and
             so
             bake
             them
             ;
             then
             being
             sufficiently
             bak't
             ,
             take
             Claret
             wine
             ,
             Sugar
             ,
             Cinamon
             ,
             and
             two
             or
             three
             spoonefull
             of
             wine
             Vinegar
             and
             boile
             them
             together
             ,
             and
             then
             drawing
             the
             pie
             ,
             at
             a
             vent
             in
             the
             top
             of
             the
             lid
             put
             in
             the
             same
             ,
             and
             then
             set
             it
             into
             the
             Ouen
             
             againe
             a
             little
             space
             ,
             and
             so
             serue
             it
             forth
             .
          
           
             
             To
             bake
             the
             best
             Marrow-bone
             pie
             ,
             after
             you
             haue
             mixt
             the
             crusts
             of
             the
             best
             sort
             of
             pastes
             ,
             and
             raised
             the
             coffin
             in
             such
             manner
             as
             you
             please
             ;
             you
             shall
             first
             in
             the
             bottome
             thereof
             lay
             a
             course
             of
             marrow
             of
             Beefe
             mixt
             with
             currants
             ;
             then
             vpon
             it
             a
             lay
             of
             the
             soales
             of
             Artichokes
             ,
             after
             they
             haue
             been
             boiled
             ,
             and
             are
             diuided
             from
             the
             thistle
             ;
             then
             couer
             them
             ouer
             with
             marrow
             ,
             currants
             ,
             and
             great
             raysons
             ,
             the
             stones
             pickt
             out
             ;
             then
             lay
             a
             course
             of
             Potatos
             cut
             in
             thick
             slices
             ,
             after
             they
             haue
             been
             boyled
             soft
             ,
             and
             are
             cleane
             pild
             ;
             then
             couer
             them
             with
             marrow
             ,
             currants
             ,
             great
             raysons
             ,
             suger
             and
             cinamon
             :
             they
             lay
             a
             layer
             of
             candied
             Eringo
             roots
             mixt
             very
             thicke
             with
             the
             slices
             of
             Dates
             :
             then
             couer
             it
             with
             marrow
             ,
             currants
             ,
             great
             raysins
             ,
             suger
             ,
             cinamon
             and
             dates
             ,
             with
             a
             few
             dammaske
             prunes
             ,
             and
             so
             bake
             it
             :
             and
             after
             it
             is
             bakt
             power
             into
             it
             as
             long
             as
             it
             will
             receiue
             it
             white-wine
             ,
             rosewater
             ,
             suger
             ,
             cinamon
             ,
             and
             vinegar
             ,
             mixt
             together
             ,
             and
             candie
             all
             the
             couer
             with
             rosewater
             and
             suger
             only
             ;
             and
             so
             set
             it
             into
             the
             ouen
             a
             little
             ,
             and
             after
             serue
             it
             forth
             .
          
           
             
             To
             bake
             a
             chickin
             pie
             ,
             after
             you
             haue
             trust
             your
             chickins
             ,
             broken
             their
             legges
             and
             breast
             bones
             ,
             and
             raysed
             your
             crust
             of
             the
             best
             paste
             ,
             you
             shall
             lay
             them
             in
             the
             coffin
             close
             together
             with
             their
             bodies
             full
             of
             butter
             :
             Then
             lay
             vpon
             them
             ,
             and
             vnderneath
             them
             ,
             currants
             ,
             great
             raysins
             ,
             pruens
             ,
             cinamon
             ,
             sager
             ,
             whole
             mace
             and
             salt
             :
             then
             couer
             all
             with
             great
             store
             of
             butter
             ,
             and
             so
             bake
             it
             ;
             after
             powre
             into
             it
             the
             same
             liquor
             you
             did
             in
             your
             marrow
             bone
             Pie
             with
             the
             yelkes
             of
             two
             or
             three
             egges
             beaten
             amongst
             it
             ,
             
             and
             so
             serue
             it
             forth
             .
          
           
             To
             make
             good
             Red-Deere
             Venison
             of
             Hares
             ,
             take
             a
             Hare
             or
             two
             ,
             or
             three
             ,
             as
             you
             can
             or
             please
             ,
             and
             picke
             all
             the
             flesh
             from
             the
             bones
             ;
             then
             put
             it
             into
             a
             morter
             either
             of
             
             wood
             or
             stone
             ,
             
             and
             with
             a
             woodden
             pestle
             let
             a
             strong
             person
             beate
             it
             exceedingly
             ,
             and
             euer
             as
             it
             is
             beating
             ,
             let
             one
             sprinckle
             in
             vinegar
             and
             some
             salt
             ;
             then
             when
             it
             is
             sufficiently
             beaten
             ,
             take
             it
             out
             of
             the
             morter
             ,
             and
             put
             it
             into
             boyling
             water
             and
             parboyle
             it
             :
             when
             it
             is
             parboyld
             ,
             take
             it
             and
             lay
             it
             on
             a
             table
             in
             a
             round
             lumpe
             ,
             and
             lay
             a
             board
             ouer
             it
             ,
             and
             with
             weights
             presse
             it
             as
             hard
             as
             may
             be
             :
             then
             the
             water
             being
             prest
             out
             of
             it
             ,
             season
             it
             well
             with
             pepper
             and
             salt
             :
             then
             lard
             it
             with
             the
             fat
             of
             bacon
             so
             thicke
             as
             may
             be
             :
             then
             bake
             it
             as
             you
             bake
             other
             
               Red
               Deare
            
             ,
             which
             is
             formerly
             declared
             .
          
           
             Take
             a
             Hare
             and
             picke
             of
             all
             the
             flesh
             from
             the
             bones
             ,
             
             and
             onely
             reserue
             the
             head
             ,
             then
             parboyle
             it
             well
             :
             which
             done
             ,
             take
             it
             out
             and
             let
             it
             coole
             ,
             assoone
             as
             it
             is
             cold
             ,
             take
             at
             least
             a
             pound
             and
             a
             halfe
             of
             raysins
             of
             the
             Sunne
             ,
             and
             take
             out
             the
             stones
             :
             then
             mixe
             them
             with
             a
             good
             quantitie
             of
             Mutton
             suet
             ,
             and
             with
             a
             sharpe
             shredding
             knife
             shred
             it
             as
             small
             as
             you
             would
             doe
             for
             a
             Chewet
             :
             then
             put
             to
             it
             currants
             and
             whole
             
               raysins
               ,
               cloues
            
             and
             
               mace
               ,
               cinamon
            
             and
             salt
             :
             then
             hauing
             raysed
             the
             coffin
             long-wise
             to
             the
             proportion
             of
             a
             Hare
             ,
             first
             ,
             lay
             in
             the
             head
             ,
             and
             then
             the
             aforesaid
             meate
             ,
             and
             lay
             the
             meate
             in
             the
             true
             portion
             of
             a
             Hare
             ,
             with
             necke
             ,
             shoulders
             and
             leggs
             ,
             and
             then
             couer
             the
             coffin
             and
             bake
             it
             as
             other
             bak't
             meates
             of
             that
             nature
             .
          
           
             Take
             a
             Gammon
             of
             Bacon
             and
             onely
             wash
             it
             cleane
             ,
             
             and
             then
             boyle
             it
             on
             a
             soft
             gentle
             fire
             ,
             till
             it
             be
             boyled
             as
             tender
             as
             is
             possible
             ,
             euer
             and
             anon
             fleeting
             it
             cleane
             ,
             that
             by
             all
             meanes
             it
             may
             boyle
             white
             :
             then
             take
             off
             the
             swerd
             ,
             and
             serse
             it
             very
             well
             with
             all
             manner
             of
             sweet
             and
             pleasant
             serssing
             hearbs
             :
             then
             strow
             store
             of
             pepper
             ouer
             it
             ,
             and
             pricke
             it
             thick
             with
             cloues
             :
             then
             lay
             it
             into
             a
             coffin
             made
             of
             the
             same
             proportion
             ,
             and
             lay
             good
             store
             of
             butter
             
             round
             about
             it
             ,
             and
             vpon
             it
             ,
             and
             strow
             pepper
             vpon
             the
             butter
             ,
             that
             as
             it
             melts
             ,
             the
             pepper
             may
             fall
             vpon
             the
             Bacon
             :
             then
             couer
             it
             ,
             and
             make
             the
             proportion
             of
             a
             Piggs
             head
             in
             paste
             vpon
             it
             ,
             and
             then
             bake
             it
             as
             you
             bake
             
               Red
               Deere
            
             ,
             or
             things
             of
             the
             like
             nature
             ,
             onely
             the
             Paste
             would
             bee
             of
             Wheate
             meale
             .
          
           
             
             Take
             white
             pickled
             Herrings
             of
             one
             nights
             watering
             ,
             and
             boyle
             them
             a
             little
             :
             then
             pill
             of
             the
             skin
             ,
             and
             take
             only
             the
             backs
             of
             them
             ,
             and
             picke
             the
             fish
             cleane
             from
             the
             bones
             ,
             then
             take
             good
             store
             off
             raysins
             of
             the
             Sunne
             ,
             and
             stone
             them
             ,
             and
             put
             them
             to
             the
             fish
             :
             then
             take
             a
             warden
             or
             two
             ,
             and
             pare
             it
             ,
             and
             slice
             it
             in
             small
             slices
             from
             the
             chore
             ,
             and
             put
             it
             likewise
             to
             the
             fish
             :
             then
             with
             a
             very
             sharpe
             shredding
             knife
             shred
             all
             as
             small
             and
             fine
             as
             may
             be
             :
             then
             put
             to
             it
             good
             store
             of
             
               currants
               ,
               suger
               ,
               cinamon
            
             ,
             flic't
             dates
             ,
             and
             so
             put
             it
             into
             the
             coffin
             with
             good
             store
             of
             very
             sweete
             butter
             ,
             and
             so
             couer
             it
             ,
             and
             leaue
             only
             a
             round
             vent-hole
             on
             the
             top
             of
             the
             lid
             ,
             and
             so
             bake
             it
             like
             pies
             of
             that
             nature
             :
             When
             it
             is
             sufficiently
             bak't
             ,
             draw
             it
             our
             ,
             and
             take
             Clarret-wine
             and
             a
             little
             
               veriuyce
               ,
               suger
               ,
               cinamon
            
             ,
             and
             sweete
             butter
             ,
             and
             boyle
             them
             together
             ;
             then
             put
             it
             in
             at
             the
             vent-hole
             ,
             and
             shake
             the
             pie
             a
             little
             ,
             and
             put
             it
             againe
             into
             the
             Ouen
             for
             a
             little
             space
             ,
             and
             so
             serue
             it
             vp
             ,
             the
             lid
             being
             candied
             ouer
             with
             suger
             ,
             and
             the
             sides
             of
             the
             dish
             trimmed
             with
             Suger
             .
          
           
             
             Take
             a
             Tole
             of
             the
             best
             Ling
             that
             is
             not
             much
             watred
             ,
             and
             is
             well
             sodden
             and
             cold
             ,
             but
             whilest
             it
             is
             hot
             take
             off
             the
             skin
             ,
             &
             pare
             it
             cleane
             vnderneath
             ,
             and
             picke
             out
             the
             bones
             cleane
             from
             the
             fish
             :
             then
             cut
             it
             into
             grosse
             bits
             and
             let
             it
             lie
             :
             then
             take
             the
             yelks
             of
             a
             dozen
             eggs
             boyld
             exceeding
             hard
             ,
             and
             put
             them
             to
             the
             fish
             ,
             and
             shred
             all
             together
             as
             small
             as
             is
             possible
             :
             then
             take
             all
             manner
             of
             the
             best
             and
             finest
             pot-hearbs
             ,
             and
             chop
             them
             wonderfull
             small
             ,
             
             and
             mixe
             them
             also
             with
             the
             fish
             ;
             then
             season
             it
             with
             
               pepper
               ,
               cloues
            
             and
             mace
             ,
             and
             so
             lay
             it
             into
             a
             coffin
             with
             great
             store
             of
             sweet
             butter
             ,
             so
             as
             it
             may
             swim
             therein
             ,
             and
             then
             couer
             it
             ,
             and
             leaue
             a
             vent-hole
             open
             in
             the
             top
             (
             when
             it
             is
             bak't
             ,
             draw
             it
             ,
             and
             take
             
               veriuyce
               ,
               suger
               ,
               cinamon
            
             and
             butter
             ,
             and
             boyle
             them
             together
             ,
             and
             first
             with
             a
             feather
             annoynt
             all
             the
             lid
             ouer
             with
             that
             liquor
             ,
             and
             then
             scrape
             good
             store
             of
             suger
             vpon
             it
             ;
             then
             powre
             the
             rest
             of
             the
             liquor
             in
             at
             the
             vent-hole
             ,
             and
             then
             set
             it
             into
             the
             Ouen
             againe
             for
             a
             very
             little
             space
             ,
             and
             then
             serue
             it
             vp
             as
             pies
             of
             the
             same
             nature
             ;
             and
             both
             these
             pies
             of
             fish
             before
             rehearsed
             ,
             are
             especiall
             Lenten
             dishes
             .
          
           
             Take
             a
             pint
             of
             the
             sweetest
             and
             thickest
             Creame
             that
             can
             be
             gotten
             ,
             
             and
             set
             it
             on
             the
             fire
             in
             a
             very
             cleane
             scowred
             skillet
             ,
             and
             put
             into
             it
             
               suger
               ,
               cinamon
            
             ,
             and
             a
             nutmeg
             cut
             into
             foure
             quarters
             ,
             and
             so
             boyle
             it
             well
             :
             then
             take
             the
             the
             yelkes
             of
             foure
             eggs
             ,
             and
             take
             off
             the
             filmes
             ,
             and
             beate
             them
             well
             with
             a
             little
             sweete
             creame
             :
             then
             take
             the
             foure
             quarters
             of
             the
             nutmeg
             out
             of
             the
             creame
             ,
             then
             put
             in
             the
             egges
             ,
             and
             stirre
             it
             exceedingly
             ,
             till
             it
             be
             thicke
             :
             then
             take
             a
             fine
             Manchet
             ,
             and
             cut
             it
             into
             thin
             shiues
             ,
             as
             much
             as
             will
             couer
             a
             dish-bottome
             ,
             and
             holding
             it
             in
             your
             hand
             ,
             powre
             halfe
             the
             creame
             into
             the
             dish
             :
             then
             lay
             your
             bread
             ouer
             it
             ,
             then
             couer
             the
             bread
             with
             the
             rest
             of
             the
             creame
             ,
             and
             so
             let
             it
             stand
             till
             it
             be
             cold
             :
             then
             strow
             it
             ouer
             with
             caraway
             Comfets
             ,
             and
             prick
             vp
             some
             cinamon
             Comfets
             ,
             and
             some
             slic't
             dates
             ;
             or
             for
             want
             thereof
             ,
             scrape
             all
             ouer
             it
             some
             suger
             ,
             and
             trim
             the
             sides
             of
             the
             dish
             with
             suger
             ,
             and
             so
             serue
             it
             vp
             .
          
           
             Take
             a
             pint
             of
             the
             best
             and
             thickest
             creame
             ,
             
             and
             set
             it
             on
             the
             fire
             in
             a
             cleane
             skillet
             ,
             and
             put
             into
             it
             
               suger
               ,
               cinamon
            
             ,
             and
             a
             nutmeg
             cut
             into
             foure
             quarters
             ,
             and
             so
             boyle
             it
             well
             :
             
             then
             put
             it
             into
             the
             dish
             you
             intend
             to
             serue
             it
             in
             ,
             and
             let
             it
             stand
             to
             coole
             till
             it
             be
             no
             more
             then
             luke-warme
             :
             then
             put
             in
             a
             spoonefull
             of
             the
             best
             earning
             ,
             and
             stirre
             it
             well
             about
             ,
             and
             so
             let
             it
             stand
             till
             it
             be
             cold
             ,
             and
             then
             strow
             suger
             vpon
             it
             ,
             and
             so
             serue
             it
             vp
             ,
             and
             this
             you
             may
             serue
             either
             in
             dish
             ,
             glasse
             ,
             or
             other
             plate
             .
          
           
             
             Take
             Calues
             feete
             well
             boyld
             ,
             and
             picke
             all
             the
             meate
             from
             the
             bones
             :
             then
             being
             cold
             shred
             it
             as
             small
             as
             you
             can
             ,
             then
             season
             it
             with
             cloues
             and
             mace
             ,
             and
             put
             in
             good
             store
             of
             
               currants
               ,
               raysins
            
             and
             prunes
             :
             then
             put
             it
             into
             the
             coffin
             with
             good
             store
             of
             sweete
             butter
             ,
             then
             breake
             in
             whole
             sticks
             of
             cinamon
             ,
             and
             a
             nutmeg
             slic't
             into
             foure
             quarters
             ,
             and
             season
             it
             before
             with
             salt
             :
             then
             close
             vp
             the
             coffin
             ,
             and
             onely
             leaue
             a
             vent-hole
             .
             When
             it
             is
             bak't
             ,
             draw
             it
             ,
             and
             at
             the
             vent-hole
             put
             in
             the
             same
             liquor
             you
             did
             in
             the
             Ling-pie
             ,
             and
             trim
             the
             lid
             after
             the
             same
             manner
             ,
             and
             so
             serue
             it
             vp
             .
          
           
             
             Take
             of
             the
             greatest
             oysters
             drawne
             from
             the
             shells
             ,
             and
             parboyle
             them
             in
             veriuyce
             :
             then
             put
             them
             into
             a
             cullander
             ,
             and
             let
             all
             the
             moysture
             run
             from
             them
             ,
             till
             they
             bee
             as
             drie
             as
             is
             possible
             :
             then
             raise
             vp
             the
             coffin
             of
             the
             pie
             ,
             and
             lay
             them
             in
             :
             then
             put
             to
             them
             good
             store
             of
             currants
             and
             fine
             powdred
             suger
             ,
             with
             whole
             mace
             ,
             whole
             cloues
             ,
             whole
             cinamon
             ,
             and
             a
             nutmeg
             slic't
             ,
             dates
             cut
             ,
             and
             good
             store
             of
             sweete
             butter
             :
             then
             couer
             it
             ,
             and
             onely
             leaue
             a
             vent-hole
             :
             when
             it
             is
             bak't
             ,
             then
             draw
             it
             ,
             and
             take
             White-wine
             ,
             and
             
               White-wine
               vinegar
               ,
               suger
               ,
               cinamon
               ,
            
             and
             sweete
             butter
             ,
             and
             melt
             it
             together
             ;
             then
             first
             trim
             the
             lid
             therewith
             ,
             and
             candie
             it
             with
             suger
             ;
             then
             powre
             the
             rest
             in
             at
             the
             vent-hole
             ,
             and
             shake
             it
             well
             ,
             and
             so
             set
             it
             into
             the
             ouen
             againe
             for
             a
             little
             space
             ,
             and
             so
             serue
             it
             vp
             ,
             the
             dish-edges
             trimd
             with
             suger
             .
             Now
             some
             vse
             to
             put
             to
             this
             pie
             onions
             
             sliced
             and
             shred
             ,
             but
             that
             is
             referred
             to
             discretion
             ,
             and
             to
             the
             pleasure
             of
             the
             taste
             .
          
           
             Take
             strong
             ale
             ,
             
             and
             put
             to
             it
             of
             wine-vinegar
             as
             much
             as
             will
             make
             it
             sharpe
             :
             then
             set
             it
             on
             the
             fier
             ,
             and
             boyle
             it
             well
             ,
             and
             skum
             it
             ,
             and
             make
             of
             it
             a
             strong
             brine
             with
             bay-salt
             ,
             or
             other
             salt
             :
             then
             take
             it
             off
             ,
             and
             let
             it
             stand
             till
             it
             be
             cold
             ,
             then
             put
             your
             Venison
             into
             it
             ,
             and
             let
             it
             lie
             in
             it
             full
             twelue
             howers
             :
             then
             take
             it
             out
             from
             that
             mearsauce
             ,
             and
             presse
             it
             well
             ;
             then
             parboyle
             it
             ,
             and
             season
             it
             with
             pepper
             and
             salt
             ,
             and
             bake
             it
             ,
             as
             hath
             been
             before
             shewed
             in
             this
             Chapter
             .
          
           
             Take
             the
             brawnes
             and
             wings
             of
             Capons
             and
             Chickens
             after
             they
             haue
             been
             rosted
             ,
             
             and
             pull
             away
             the
             skin
             ;
             then
             shred
             them
             with
             fine
             Mutten
             suet
             very
             small
             ;
             then
             season
             it
             with
             
               cloues
               ,
               mace
               ,
               cinamon
               ,
               suger
            
             and
             salt●
             then
             put
             to
             raysins
             of
             the
             Sunne
             and
             currants
             ,
             and
             slic't
             dates
             ,
             and
             orange
             pills
             ,
             and
             being
             well
             mixt
             together
             ,
             put
             it
             into
             small
             coffins
             made
             for
             the
             purpose
             ,
             and
             strow
             on
             the
             top
             of
             them
             good
             store
             of
             caraway
             Comfets
             :
             then
             couer
             them
             ,
             and
             bake
             them
             with
             a
             gentle
             heate
             ,
             and
             these
             Chewets
             you
             may
             also
             make
             of
             rosted
             Veale
             ,
             seasoned
             as
             before
             shewed
             ,
             and
             of
             all
             parts
             the
             loyne
             is
             the
             best
             .
          
           
             Take
             a
             Leg
             of
             Mutton
             ,
             
             and
             cut
             the
             best
             of
             the
             best
             flesh
             from
             the
             bone
             ,
             and
             parboyle
             it
             well
             :
             then
             put
             to
             it
             three
             pound
             of
             the
             best
             Mutton
             suet
             ,
             and
             shred
             it
             very
             small
             :
             then
             spred
             it
             abroad
             ,
             and
             season
             it
             with
             pepper
             and
             
               salt
               ,
               cloues
            
             and
             mace
             :
             then
             put
             in
             good
             store
             of
             currants
             ,
             great
             raysons
             and
             prunes
             cleane
             ,
             washt
             and
             pickt
             ,
             a
             few
             dates
             slic't
             ,
             and
             some
             orange
             pills
             slic't
             :
             then
             being
             all
             well
             mixt
             together
             ,
             put
             it
             into
             a
             coffin
             ,
             or
             into
             diuers
             coffins
             ,
             and
             so
             bake
             them
             :
             and
             when
             they
             are
             serued
             vp
             open
             the
             liddes
             ,
             and
             strow
             store
             of
             suger
             on
             the
             top
             of
             the
             meate
             ,
             and
             vpon
             the
             lid
             .
             And
             in
             this
             sort
             you
             may
             
             also
             bake
             Beefe
             or
             Veale
             ;
             onely
             the
             Beefe
             would
             not
             be
             parboyld
             ,
             and
             the
             Veale
             will
             aske
             a
             double
             quantitie
             of
             suet
             .
          
           
             
             Take
             of
             the
             fairest
             and
             best
             Pippins
             ,
             and
             pare
             them
             ,
             and
             make
             a
             hole
             in
             the
             top
             of
             them
             ;
             then
             prick
             in
             each
             hole
             a
             cloue
             or
             two
             ,
             then
             put
             them
             into
             the
             coffin
             ,
             then
             breake
             in
             whole
             sticks
             of
             cinamon
             ,
             and
             slices
             of
             orange
             pills
             and
             dates
             ,
             and
             on
             the
             top
             of
             euery
             pippen
             a
             little
             piece
             of
             sweete
             butter
             :
             then
             fill
             the
             coffin
             ,
             and
             couer
             the
             Pippins
             ouer
             with
             suger
             ;
             then
             close
             vp
             the
             pie
             ,
             and
             bake
             it
             ,
             as
             you
             bake
             pies
             of
             the
             like
             nature
             ,
             and
             when
             it
             is
             bak't
             ,
             annoint
             the
             lid
             ouer
             with
             store
             of
             sweete
             butter
             ,
             and
             then
             strow
             suger
             vpon
             it
             a
             good
             thicknesse
             ,
             and
             set
             it
             into
             the
             ouen
             againe
             for
             a
             little
             space
             ,
             as
             whilest
             the
             meate
             is
             in
             dishing
             vp
             ,
             and
             then
             serue
             it
             .
          
           
             
             Take
             of
             the
             fairest
             and
             best
             Wardens
             ,
             and
             pare
             them
             ,
             and
             take
             out
             the
             hard
             chores
             on
             the
             top
             ,
             and
             cut
             the
             sharp
             ends
             at
             the
             bottome
             flat
             ;
             then
             boyle
             them
             in
             White-wine
             and
             suger
             ,
             vntill
             the
             sirrup
             grow
             thick
             :
             then
             take
             the
             wardens
             from
             the
             sirrup
             into
             a
             cleane
             dish
             ,
             &
             let
             them
             coole
             ;
             then
             set
             them
             into
             the
             coffin
             ,
             and
             prick
             cloues
             in
             the
             tops
             ,
             with
             whole
             sticks
             of
             cinamon
             ,
             and
             great
             store
             of
             suger
             ,
             as
             for
             Pippins
             ;
             then
             couer
             it
             ,
             and
             onely
             reserue
             a
             vent-hole
             ,
             so
             set
             it
             in
             the
             ouen
             and
             bake
             it
             :
             when
             it
             is
             bak't
             ,
             draw
             it
             forth
             ,
             and
             take
             the
             first
             sirrup
             in
             which
             the
             Wardens
             were
             boyld
             ,
             and
             taste
             it
             ,
             and
             if
             it
             be
             not
             sweet
             enough
             ,
             then
             put
             in
             more
             suger
             and
             some
             rosewater
             ,
             &
             boile
             it
             again
             a
             little
             ,
             then
             powre
             it
             in
             at
             the
             vent-hole
             ,
             and
             shake
             the
             pie
             wel
             ;
             then
             take
             sweet
             butter
             and
             rose-water
             melted
             ,
             and
             with
             it
             anoynt
             and
             the
             pie-lid
             all
             ouer
             ,
             and
             then
             strow
             vpon
             it
             store
             of
             suger
             ,
             and
             so
             set
             it
             into
             the
             ouen
             againe
             a
             little
             space
             ,
             and
             then
             serue
             it
             vp
             .
             And
             in
             this
             manner
             you
             may
             also
             bake
             Quinces
             .
          
           
           
             Take
             the
             best
             and
             sweetest
             wo●te
             ,
             
             and
             put
             to
             it
             good
             store
             of
             suger
             ;
             then
             pare
             and
             chore
             the
             Quinces
             cleane
             ,
             and
             put
             them
             therein
             ,
             and
             boile
             them
             till
             they
             grow
             tender
             :
             then
             take
             out
             the
             quinces
             and
             let
             them
             coole
             ,
             and
             let
             the
             pickle
             in
             which
             they
             were
             boyld
             ,
             stand
             to
             coole
             also
             ;
             then
             straine
             it
             through
             a
             raunger
             fiue
             ,
             then
             put
             the
             quinces
             into
             a
             sweete
             earthen
             pot
             ,
             then
             powre
             the
             pickle
             or
             sirrup
             vnto
             them
             ,
             so
             as
             all
             the
             quinces
             may
             be
             quite
             couered
             all
             ouer
             ;
             then
             stop
             vp
             the
             pot
             close
             ,
             and
             set
             it
             in
             a
             dry
             place
             ,
             and
             once
             in
             six
             or
             seuen
             weekes
             looke
             vnto
             it
             ;
             and
             if
             you
             see
             it
             shrinke
             ,
             or
             doe
             begin
             to
             hoare
             or
             mould
             ,
             then
             poure
             out
             the
             pickle
             or
             sirrup
             ,
             and
             renewing
             it
             ,
             boile
             it
             ouer
             againe
             ,
             and
             as
             before
             put
             it
             to
             the
             quinces
             being
             cold
             ,
             and
             thus
             you
             may
             preserue
             them
             for
             the
             vse
             of
             baking
             ,
             or
             otherwise
             all
             the
             yeere
             .
          
           
             Take
             Pippins
             of
             the
             fairest
             ,
             
             and
             pare
             them
             ,
             and
             then
             diuide
             them
             iust
             in
             the
             halfes
             ,
             and
             take
             out
             the
             chores
             cleane
             :
             then
             hauing
             rold
             out
             the
             coffin
             flat
             ,
             and
             raysde
             vp
             a
             small
             verdge
             of
             an
             inch
             ,
             or
             more
             high
             ,
             lay
             in
             the
             Pippins
             with
             the
             hollow
             side
             downeward
             ,
             as
             close
             one
             to
             another
             as
             may
             be
             :
             then
             lay
             here
             and
             there
             a
             cloue
             ,
             and
             here
             and
             there
             a
             whole
             stick
             of
             cinamon
             ,
             and
             a
             little
             bit
             of
             butter
             :
             then
             couer
             all
             cleane
             ouer
             with
             suger
             ,
             and
             so
             couer
             the
             coffin
             ,
             and
             bake
             it
             according
             to
             the
             manner
             of
             Tarts
             ;
             and
             when
             it
             is
             bak't
             ,
             then
             draw
             it
             out
             ,
             and
             hauing
             boyld
             butter
             and
             rose-water
             together
             ,
             anoynt
             all
             the
             lid
             ouer
             therewith
             ,
             and
             then
             scrape
             or
             strow
             on
             it
             good
             store
             of
             suger
             ,
             and
             so
             set
             it
             in
             the
             ouen
             againe
             ,
             &
             after
             serue
             it
             vp
             .
          
           
             Take
             greene
             Apples
             from
             the
             tree
             ,
             
             and
             coddle
             them
             in
             scalding
             water
             without
             breaking
             ;
             then
             pill
             the
             thin
             skin
             from
             them
             ,
             and
             so
             diuide
             them
             in
             halfes●
             and
             cut
             out
             the
             chores
             ,
             and
             so
             lay
             them
             into
             the
             coffin
             ,
             and
             doe
             in
             euery
             thing
             as
             you
             did
             in
             the
             Pippin-tart
             ;
             and
             before
             you
             couer
             
             it
             when
             the
             suger
             is
             cast
             in
             ,
             see
             you
             sprinkle
             vpon
             it
             good
             store
             of
             rose-water
             ,
             then
             close
             it
             ,
             and
             doe
             as
             before
             shewed
             .
          
           
             
             Take
             Codlins
             as
             before-said
             ,
             and
             pill
             them
             ,
             and
             deuide
             them
             in
             halfes
             ,
             and
             chore
             them
             ,
             and
             lay
             a
             leare
             thereof
             in
             the
             bottome
             of
             the
             pie
             :
             then
             scatter
             here
             and
             there
             a
             cloue
             ,
             and
             here
             and
             there
             a
             peece
             of
             whole
             cinamon
             ;
             then
             couer
             them
             all
             ouer
             with
             suger
             ,
             then
             lay
             another
             leare
             of
             Codlins
             ,
             and
             doe
             as
             beforesaid
             ,
             and
             so
             another
             ,
             till
             the
             coffin
             be
             all
             filled
             ;
             then
             couer
             all
             well
             with
             Suger
             ,
             and
             here
             and
             there
             a
             Cloue
             and
             a
             Cinamon-stick
             ,
             and
             if
             you
             will
             a
             slic't
             Orange
             pill
             and
             a
             Date
             ;
             then
             couer
             it
             ,
             and
             bake
             it
             as
             the
             pies
             of
             that
             nature
             :
             when
             it
             is
             bak't
             ,
             draw
             it
             out
             of
             the
             ouen
             ,
             and
             take
             of
             the
             thickest
             and
             best
             Creame
             with
             good
             store
             of
             Suger
             ,
             and
             giue
             it
             one
             boyle
             or
             two
             on
             the
             fire
             :
             then
             open
             the
             pie
             ,
             and
             put
             the
             Creame
             therein
             ,
             and
             mash
             the
             Codlins
             all
             about
             ;
             then
             couer
             it
             ,
             and
             hauing
             trimd
             the
             lid
             (
             as
             was
             before
             shewed
             in
             the
             like
             pies
             and
             tarts
             )
             set
             it
             into
             the
             ouen
             againe
             for
             halfe
             an
             hower
             ,
             and
             so
             serue
             it
             forth
             .
          
           
             
             Take
             the
             fairest
             Cherries
             you
             can
             get
             ,
             and
             picke
             them
             cleane
             from
             leaues
             and
             stalkes
             ;
             then
             spread
             out
             you
             coffin
             as
             for
             your
             Pippin-tart
             ,
             and
             couer
             the
             bottome
             with
             Suger
             ;
             then
             couer
             the
             Suger
             all
             ouer
             with
             Cherries
             ,
             then
             couer
             those
             Cherries
             with
             Sugar
             ,
             some
             sticks
             of
             Cinamon
             ,
             and
             here
             and
             there
             a
             Cloue
             ;
             then
             lay
             in
             more
             cherries
             ,
             and
             so
             more
             Suger
             ,
             Cinamon
             and
             cloues
             ,
             till
             the
             coffin
             be
             filled
             vp
             ;
             then
             couer
             it
             ,
             and
             bake
             it
             in
             all
             points
             as
             the
             codling
             and
             pipping
             tart
             ,
             and
             so
             serue
             it
             ;
             and
             in
             the
             same
             manner
             you
             may
             make
             Tarts
             of
             Gooseberries
             ,
             Strawberries
             ,
             Rasberries
             ,
             Bilberries
             ,
             or
             any
             other
             Berrie
             whatsoeuer
             .
          
           
             
             Take
             Rice
             that
             is
             cleane
             picked
             ,
             and
             boyle
             it
             in
             sweete
             
             Creame
             ,
             till
             it
             bee
             very
             soft
             ;
             then
             let
             it
             stand
             and
             coole
             ,
             and
             put
             into
             it
             good
             store
             of
             Cinamon
             and
             suger
             ,
             and
             the
             yelkes
             of
             a
             coople
             of
             
               egges
               ,
               currants
            
             ,
             stirre
             and
             beate
             all
             well
             together
             :
             then
             hauing
             made
             the
             coffin
             in
             the
             manner
             before-said
             for
             other
             tarts
             ,
             put
             the
             Rice
             therein
             ,
             and
             spread
             it
             all
             ouer
             the
             coffin
             ;
             then
             breake
             many
             little
             bits
             of
             sweete
             butter
             vpon
             it
             all
             ouer
             ,
             and
             scrape
             some
             suger
             ouer
             it
             also
             ;
             then
             couer
             the
             tart
             ,
             and
             bake
             it
             ,
             and
             trim
             it
             in
             all
             points
             ,
             as
             hath
             been
             before
             shewed
             ,
             and
             so
             serue
             it
             vp
             .
          
           
             Take
             the
             Kineys
             of
             Veale
             after
             it
             hath
             been
             well
             rosted
             ,
             
             and
             is
             cold
             ;
             then
             shred
             it
             as
             fine
             as
             is
             possible
             :
             then
             take
             all
             sorts
             of
             sweet
             Pothearbs
             or
             fersing
             hearbs
             ,
             which
             haue
             no
             bitter
             or
             strong
             taste
             ,
             and
             chop
             them
             as
             small
             as
             may
             be
             ,
             and
             putting
             the
             Veale
             into
             a
             large
             dish
             ,
             put
             the
             hearbs
             vnto
             it
             ,
             and
             good
             store
             of
             cleane
             washt
             
               currants
               ,
               suger
               ,
               cinamon
            
             ,
             the
             yelkes
             of
             foure
             eggs
             ,
             a
             little
             sweete
             creame
             warmd
             ,
             and
             the
             fine
             grated
             crummes
             of
             a
             halfe-penny
             loafe
             and
             salt
             ,
             and
             mixe
             all
             exceeding
             well
             together
             ;
             then
             take
             a
             deep
             pewter
             dish
             ,
             and
             in
             it
             lay
             your
             paste
             very
             thin
             rowld
             out
             ,
             which
             paste
             you
             must
             mingle
             thus
             :
             Take
             of
             the
             finest
             Wheate-flower
             ,
             and
             a
             quarter
             so
             much
             suger
             ,
             and
             a
             little
             cinamon
             ;
             then
             breake
             into
             it
             a
             couple
             of
             eggs
             ,
             then
             take
             sweete
             creame
             and
             butter
             melted
             on
             the
             fire
             ,
             and
             with
             it
             knead
             the
             paste
             ,
             and
             as
             was
             before-said
             ,
             hauing
             spread
             butter
             all
             about
             the
             dishes
             sides
             ,
             and
             rowld
             out
             the
             paste
             thin
             ,
             lay
             it
             into
             the
             dish
             ;
             then
             put
             in
             the
             Veale
             ,
             and
             breake
             peeces
             of
             sweete
             butter
             vpon
             it
             ,
             and
             scrape
             suger
             ouer
             it
             ;
             then
             rowle
             out
             another
             paste
             reasonable
             thick
             ,
             and
             with
             it
             couer
             the
             dish
             all
             ouer
             ,
             closing
             the
             two
             pasts
             with
             the
             beaten
             Whites
             of
             eggs
             very
             fast
             togethes
             :
             then
             with
             your
             knife
             cut
             the
             lid
             into
             diuers
             prettie
             works
             according
             to
             your
             fancy
             :
             then
             set
             it
             in
             the
             Ouen
             and
             bake
             it
             with
             pies
             and
             tarts
             of
             like
             nature
             :
             when
             it
             is
             
             bak't
             ,
             draw
             it
             ,
             &
             trim
             the
             lid
             with
             suger
             ,
             as
             hath
             bin
             shewed
             in
             tarts
             ,
             and
             so
             serue
             it
             vp
             in
             your
             second
             courses
             .
          
           
             
             Take
             of
             the
             fairest
             damaske
             pruens
             you
             can
             get
             ,
             and
             put
             them
             in
             a
             cleane
             pipkin
             with
             faire
             water
             ,
             suger
             ,
             vnbruised
             cinamon
             ,
             and
             a
             branch
             or
             two
             of
             Rosemarie
             ;
             and
             if
             you
             haue
             bread
             to
             bake
             ,
             stew
             them
             in
             the
             ouen
             with
             your
             bread
             ;
             if
             otherwise
             ,
             stew
             them
             on
             the
             fire
             :
             when
             they
             are
             stewed
             ,
             then
             bruise
             them
             all
             to
             mash
             in
             their
             sirrop
             ,
             and
             straine
             them
             into
             a
             cleane
             dish
             ;
             then
             boyle
             it
             ouer
             againe
             with
             suger
             ,
             sinamon
             ,
             and
             rosewater
             till
             it
             bee
             as
             thicke
             as
             Marmalad
             ;
             then
             set
             it
             to
             coole
             ,
             then
             make
             a
             reasonable
             tuffe
             paste
             with
             fine
             flower
             ,
             water
             ,
             and
             a
             little
             butter
             ,
             and
             rowle
             it
             out
             very
             thin
             ;
             then
             hauing
             patterns
             of
             paper
             cut
             in
             diuers
             proportions
             ,
             as
             Beasts
             ,
             Birds
             ,
             Armes
             ,
             Knots
             ,
             Flowers
             ,
             and
             such
             like
             ;
             lay
             the
             patterns
             on
             the
             paste
             ,
             and
             so
             cut
             them
             accordingly
             ;
             then
             with
             your
             fingers
             pinch
             vp
             the
             edges
             of
             the
             paste
             ,
             and
             set
             the
             worke
             in
             good
             proportion
             :
             then
             prick
             it
             well
             all
             ouer
             for
             rising
             ,
             and
             set
             it
             on
             a
             cleane
             sheete
             of
             large
             paper
             ,
             and
             so
             set
             it
             into
             the
             Ouen
             ,
             and
             bake
             it
             hard
             :
             then
             draw
             it
             ,
             and
             set
             it
             by
             to
             coole
             :
             and
             thus
             you
             may
             doe
             by
             a
             whole
             Ouen
             full
             at
             once
             ,
             as
             your
             occasion
             of
             expence
             is
             :
             then
             against
             the
             time
             of
             seruice
             comes
             ,
             take
             off
             the
             cōfection
             of
             pruens
             before
             rehearsed
             ,
             and
             with
             your
             knife
             ,
             or
             a
             spoone
             fill
             the
             coffin
             according
             to
             the
             thicknes
             of
             the
             verge
             :
             then
             strow
             it
             ouer
             all
             with
             caraway
             comfets
             ,
             and
             pricke
             long
             comfets
             vpright
             in
             it
             ,
             and
             so
             taking
             the
             paper
             from
             the
             bottome
             ,
             serue
             it
             on
             a
             plate
             in
             a
             dish
             or
             charger
             ,
             according
             to
             the
             bignesse
             of
             the
             tarte
             ,
             and
             at
             the
             second
             course
             ,
             and
             this
             tart
             carrieth
             the
             colour
             blacke
             .
          
           
             
             Take
             Apples
             and
             pare
             them
             ,
             and
             slice
             them
             thin
             from
             the
             chore
             into
             a
             pipkin
             with
             White-wine
             ,
             good
             store
             of
             suger
             ,
             cinamon
             ,
             a
             few
             saunders
             and
             rosewater
             ,
             and
             boile
             it
             
             till
             it
             be
             thicke
             ;
             then
             coole
             it
             ,
             and
             straine
             it
             ,
             and
             beate
             it
             very
             well
             together
             with
             a
             spoone
             ;
             then
             put
             it
             into
             the
             coffin
             as
             you
             did
             the
             pruen
             Tart
             ,
             and
             adorne
             it
             also
             in
             the
             same
             manner
             ;
             and
             this
             tart
             you
             may
             fill
             thicker
             or
             thinner
             ,
             as
             you
             please
             to
             raise
             the
             edge
             of
             the
             coffin
             ;
             and
             it
             carrieth
             the
             colour
             red
             .
          
           
             Take
             good
             store
             of
             Spinage
             ,
             
             and
             boyle
             it
             in
             a
             Pipkin
             with
             White-wine
             till
             it
             be
             very
             soft
             as
             pap
             ;
             then
             take
             it
             ,
             and
             straine
             it
             well
             into
             a
             pewter
             dish
             ,
             not
             leauing
             any
             part
             vnstrained
             :
             then
             put
             to
             it
             Rosewater
             ,
             great
             store
             of
             suger
             ,
             cinamon
             ,
             and
             boyle
             it
             til
             it
             be
             as
             thick
             as
             Marmalad
             ;
             then
             let
             it
             coole
             ,
             and
             after
             fill
             your
             coffin
             ,
             and
             adorne
             it
             ,
             and
             serue
             it
             in
             all
             points
             as
             you
             did
             your
             pruen-tart
             ,
             and
             this
             carrieth
             the
             colour
             Greene.
             
          
           
             Take
             the
             yelkes
             of
             egs
             ,
             
             and
             breake
             away
             the
             filmes
             ,
             and
             beate
             them
             well
             with
             a
             little
             creame
             ;
             then
             take
             of
             the
             sweetest
             and
             thickest
             creame
             can
             be
             got
             ,
             and
             set
             it
             on
             the
             fire
             in
             a
             cleane
             skillet
             ,
             and
             put
             into
             it
             suger
             ,
             cinamon
             and
             rosewater
             ,
             and
             then
             boyle
             it
             well
             :
             when
             it
             is
             boild
             ,
             and
             still
             boyling
             ,
             stirre
             it
             well
             ,
             and
             as
             you
             stirre
             it
             ,
             put
             in
             the
             egs
             ,
             and
             so
             boyle
             it
             till
             it
             curdle
             ;
             then
             take
             it
             from
             the
             fire
             and
             put
             it
             into
             a
             strainer
             ,
             and
             first
             let
             the
             thin
             whay
             runne
             away
             into
             a
             by-dish
             ,
             then
             straine
             the
             rest
             very
             well
             ,
             and
             beate
             it
             well
             with
             a
             spoone
             ,
             and
             so
             put
             it
             into
             the
             Tart-coffin
             ,
             and
             adorne
             it
             as
             you
             did
             your
             Pruen-tart
             ,
             and
             so
             serue
             it
             :
             this
             carrieth
             the
             colour
             yellow
             .
          
           
             Take
             the
             whites
             of
             egs
             and
             beate
             thē
             with
             rose-water
             ,
             
             and
             a
             little
             sweet
             creame
             :
             then
             set
             on
             the
             fier
             good
             thick
             sweete
             Creame
             ,
             and
             put
             into
             it
             suger
             ,
             cinamon
             ,
             rosewater
             ,
             and
             boyle
             it
             well
             ,
             and
             as
             it
             boyles
             stir
             it
             exceedingly
             ,
             and
             in
             the
             stirring
             put
             in
             the
             whites
             of
             egs
             ;
             then
             boile
             it
             till
             it
             curdle
             ,
             and
             after
             do
             in
             all
             things
             as
             you
             did
             to
             the
             yellow
             Tart
             ;
             and
             this
             carrieth
             the
             colour
             white
             ,
             and
             it
             is
             a
             very
             pure
             white
             ,
             and
             therfore
             would
             be
             adorned
             with
             red
             carraway
             
             Comfets
             .
             Now
             you
             may
             (
             if
             you
             please
             )
             put
             all
             these
             seuerall
             colours
             ,
             and
             seuerall
             stuffes
             into
             one
             tart
             ,
             as
             thus
             ;
             If
             the
             tart
             be
             in
             the
             proportion
             of
             a
             beast
             ,
             the
             bodie
             may
             be
             of
             one
             colour
             ,
             the
             eyes
             of
             another
             ,
             the
             teeth
             of
             an
             other
             ,
             and
             the
             tallents
             of
             another
             ;
             and
             so
             of
             birds
             ,
             the
             bodie
             of
             one
             colour
             ,
             the
             eyes
             another
             ,
             the
             leggs
             of
             another
             ,
             and
             euery
             feather
             in
             the
             wings
             of
             a
             seuerall
             colour
             according
             to
             fancie
             ;
             and
             so
             likewise
             in
             Armes
             ,
             the
             field
             of
             one
             colour
             ,
             the
             charge
             of
             another
             ,
             according
             to
             the
             forme
             of
             the
             Coat-armour
             :
             as
             for
             the
             mantles
             ,
             trailes
             and
             deuices
             about
             Armes
             ,
             they
             may
             be
             set
             out
             with
             seuerall
             colours
             of
             Preserues
             ,
             Conserues
             ,
             Marmalads
             and
             Goodinyaks
             ,
             as
             you
             shall
             find
             occasion
             or
             inuention
             ,
             and
             so
             likewise
             of
             Knots
             ,
             one
             traile
             of
             one
             colour
             ,
             and
             another
             of
             another
             ,
             and
             so
             of
             as
             many
             as
             you
             please
             .
          
           
             
             Take
             
               sorrell
               ,
               spinage
               ,
               parsely
            
             ,
             and
             boile
             them
             in
             water
             till
             they
             be
             very
             soft
             as
             pop
             ;
             then
             take
             them
             vp
             ,
             and
             presse
             the
             water
             cleane
             from
             them
             ,
             then
             take
             good
             store
             of
             yelks
             of
             egs
             boild
             very
             hard
             ,
             and
             chopping
             them
             with
             the
             hearbs
             exceeding
             small
             ,
             then
             put
             in
             good
             store
             of
             
               currants
               ,
               suger
            
             and
             cynamon
             ,
             and
             stirre
             all
             well
             together
             ;
             then
             put
             them
             into
             a
             deep
             tart-coffin
             with
             good
             store
             of
             sweet
             butter
             ,
             &
             couer
             it
             ,
             &
             bake
             it
             like
             a
             pipin-tart
             ,
             &
             adorne
             the
             lid
             after
             the
             baking
             in
             that
             maner
             also
             ,
             and
             so
             serue
             it
             vp
             .
          
           
             
             Take
             a
             quart
             of
             the
             best
             creame
             ,
             and
             set
             on
             the
             fier
             ,
             and
             slice
             a
             loa●e
             of
             the
             lightest
             white
             bread
             into
             thin
             slices
             ,
             and
             put
             into
             it
             ,
             and
             let
             it
             stand
             on
             the
             fier
             till
             the
             milke
             begin
             to
             rise
             :
             then
             take
             it
             off
             ,
             and
             put
             it
             into
             a
             bason
             ,
             and
             let
             it
             stand
             till
             it
             be
             cold
             :
             then
             put
             in
             the
             yelkes
             of
             foure
             eggs
             ,
             and
             two
             whites
             ,
             good
             store
             of
             
               currants
               ,
               suger
               ,
               cinamon
               ,
               cloues
               ,
               mace
               ,
            
             and
             plenty
             of
             Sheepes
             suet
             finely
             shred
             ,
             and
             a
             good
             season
             of
             salt
             ;
             then
             trim
             your
             pot
             very
             well
             round
             about
             with
             butter
             ,
             and
             so
             put
             in
             your
             pudding
             ,
             and
             bake
             it
             sufficiently
             ,
             then
             when
             you
             serue
             it
             ,
             strow
             suger
             vpon
             it
             .
             
             Take
             the
             best
             and
             sweetest
             creame
             ,
             
             and
             boile
             it
             with
             good
             store
             of
             Sugar
             ,
             and
             Cinamon
             ,
             and
             a
             little
             rose-water
             ,
             then
             take
             it
             from
             the
             fire
             and
             put
             into
             it
             cleane
             pickt
             ryce
             ,
             but
             not
             so
             much
             as
             to
             make
             it
             thicke
             ,
             &
             let
             it
             steepe
             therein
             till
             it
             be
             cold
             ;
             then
             put
             in
             the
             yelkes
             of
             sixe
             egges
             ,
             and
             two
             whites
             ,
             
               Currants
               ,
               Sugar
               ,
               Cinamon
            
             ,
             and
             
               Rose
               water
            
             ,
             and
             Salt
             ,
             then
             put
             it
             into
             a
             pan
             ,
             or
             pot
             ,
             as
             thinne
             as
             if
             it
             were
             a
             custard
             ;
             and
             so
             bake
             it
             and
             serue
             it
             in
             the
             pot
             it
             is
             baked
             in
             ,
             trimming
             the
             top
             with
             sugar
             or
             comfets
             .
          
           
             There
             are
             a
             world
             of
             other
             Bak't
             meates
             and
             Pies
             ,
             
             but
             for
             as
             much
             as
             whosoeuer
             can
             doe
             these
             ,
             may
             doe
             all
             the
             rest
             ,
             because
             herein
             is
             contained
             all
             the
             Art
             of
             seasonings
             ,
             I
             will
             trouble
             you
             with
             no
             further
             repetitions
             ;
             but
             proceede
             to
             the
             manner
             of
             making
             of
             Banquetting
             stuffe
             and
             conceited
             dishes
             ,
             with
             other
             pretty
             and
             curious
             secrets
             ,
             necessary
             for
             the
             vnderstanding
             of
             our
             English
             Houswife
             :
             for
             albeit
             they
             are
             not
             of
             general
             vse
             ,
             yet
             their
             true
             times
             they
             are
             so
             needfull
             for
             adornation
             ,
             that
             whosoeuer
             is
             ignorant
             therein
             ,
             is
             lame
             ,
             and
             but
             the
             half
             part
             of
             a
             compleat
             Hous-wife
             .
          
           
             To
             make
             past
             of
             Quinces
             :
             
             first
             boile
             your
             quinces
             whole
             and
             when
             they
             are
             soft
             ,
             pare
             them
             and
             cut
             the
             Quince
             from
             the
             core
             ;
             Then
             take
             the
             finest
             sugar
             you
             can
             get
             finely
             beaten
             a●d
             searsed
             ,
             and
             put
             in
             a
             little
             Ro●e-wa●er
             &
             boile
             it
             together
             till
             it
             be
             thicke
             ;
             then
             put
             in
             the
             cut
             quinces
             and
             so
             boile
             them
             together
             till
             it
             bee
             stiffe
             enough
             to
             mold
             ,
             and
             when
             it
             is
             cold
             ,
             then
             role
             it
             &
             print
             it
             ;
             A
             pound
             of
             Quinces
             will
             take
             a
             pound
             of
             sugar
             ,
             or
             neere
             thereabouts
             .
          
           
             To
             make
             thinne
             Quince
             cakes
             ,
             
             take
             your
             Quince
             when
             it
             is
             boiled
             soft
             as
             before
             said
             ,
             and
             drie
             it
             vpon
             a
             Pewter
             plate
             with
             a
             soft
             heate
             ,
             and
             be
             euer
             stirring
             of
             it
             with
             a
             slice
             till
             it
             be
             hard
             ;
             then
             take
             fearced
             sugar
             quantity
             for
             quantity
             
             and
             strow
             it
             into
             the
             quince
             ,
             as
             you
             beate
             it
             in
             a
             woodden
             or
             stone
             morter
             ;
             And
             so
             roule
             them
             thinne
             &
             print
             them
             .
          
           
             
             To
             perserue
             Quinces
             ;
             first
             pare
             your
             quinces
             and
             take
             out
             the
             cores
             and
             boile
             the
             cores
             and
             parings
             altogether
             in
             faire
             water
             ,
             and
             when
             they
             beginne
             to
             be
             soft
             ,
             take
             them
             out
             and
             straine
             your
             liquor
             ,
             and
             put
             the
             waight
             of
             your
             quinces
             in
             sugar
             ,
             and
             boile
             the
             quinces
             in
             the
             sirrop
             till
             they
             be
             tender
             ;
             Then
             take
             them
             vp
             and
             boile
             your
             sirrop
             till
             it
             be
             thicke
             :
             If
             you
             will
             haue
             your
             quinces
             red
             ,
             couer
             them
             in
             the
             boiling
             ,
             and
             if
             you
             will
             haue
             them
             white
             doe
             not
             couer
             them
             .
          
           
             
             To
             make
             Ipocras
             ,
             take
             a
             pottell
             of
             wine
             ,
             two
             ounces
             of
             good
             Cinamon
             ,
             halfe
             an
             ounce
             of
             ginger
             ,
             nine
             cloues
             ,
             and
             sixe
             pepper
             cornes
             ,
             and
             a
             nutmeg
             ,
             and
             bruise
             them
             and
             put
             them
             into
             the
             wine
             with
             some
             rosemary
             flowers
             ,
             and
             so
             let
             them
             steepe
             all
             night
             ,
             and
             then
             put
             in
             sugar
             a
             pound
             at
             least
             ;
             and
             when
             it
             is
             well
             setled
             ,
             let
             it
             runne
             through
             a
             woollen
             bag
             made
             for
             that
             purpose
             :
             thus
             if
             your
             wine
             be
             clarret
             ,
             the
             Ipocras
             will
             be
             red
             ;
             if
             white
             ,
             then
             of
             that
             color
             also
             .
          
           
             
             To
             make
             the
             best
             Ielly
             ,
             take
             calues
             feet
             and
             wash
             them
             and
             scald
             of
             the
             haire
             as
             cleane
             as
             you
             can
             get
             it
             ;
             then
             split
             them
             and
             take
             out
             the
             fat
             and
             lay
             them
             in
             water
             ,
             and
             shift
             them
             :
             Then
             boile
             them
             in
             faire
             water
             vntill
             it
             will
             ielly
             ,
             which
             you
             shall
             know
             by
             now
             and
             then
             cooling
             a
             spoonefull
             of
             the
             broth
             ;
             when
             it
             will
             ielly
             then
             straine
             it
             ,
             and
             when
             it
             is
             cold
             then
             put
             in
             a
             pint
             of
             sacke
             and
             whole
             cinamon
             and
             Ginger
             slic't
             ,
             and
             sugar
             and
             a
             little
             rose
             water
             ,
             and
             boile
             all
             well
             together
             againe
             :
             Then
             beate
             the
             white
             of
             an
             egge
             and
             put
             it
             into
             it
             ,
             and
             let
             it
             haue
             one
             boile
             more
             :
             then
             put
             in
             a
             branch
             of
             rosemary
             into
             the
             bottome
             of
             your
             ielly
             bag
             ,
             and
             let
             it
             runne
             through
             once
             or
             
             twice
             ,
             and
             if
             you
             will
             haue
             it
             coloured
             ,
             then
             put
             in
             a
             little
             Townesall
             .
             Also
             if
             you
             want
             calues
             feete
             you
             may
             make
             as
             good
             Ielly
             if
             you
             take
             the
             like
             quantity
             of
             Isingglasse
             ,
             &
             so
             vse
             no
             Calues
             feet
             at
             all
             .
          
           
             To
             make
             the
             best
             Leache
             ,
             
             take
             Isingglasse
             and
             lay
             it
             two
             houres
             in
             water●
             and
             shift
             it
             and
             boile
             it
             in
             faire
             water
             and
             let
             it
             coole
             :
             Then
             take
             Almonds
             and
             lay
             them
             in
             cold
             water
             till
             they
             will
             blaunch
             :
             And
             then
             stampe
             them
             and
             put
             to
             new
             milke
             ,
             and
             straine
             them
             and
             put
             in
             whole
             mace
             and
             ginger
             slic't
             ,
             and
             boile
             them
             till
             it
             taste
             well
             of
             the
             spice
             ;
             then
             put
             in
             your
             Isingglasse
             and
             sugar
             ,
             and
             a
             little
             rose-water
             :
             And
             then
             let
             them
             all
             runne
             through
             a
             strainer
             .
          
           
             Take
             Clarret
             wine
             and
             colour
             it
             with
             Townesall
             ,
             
             and
             put
             in
             sugar
             and
             set
             it
             to
             the
             fire
             ;
             Then
             take
             wheat
             bread
             finely
             grated
             and
             sifted
             ,
             and
             licoras
             ,
             Aniseeds
             ,
             Ginger
             and
             Cinamon
             beaten
             very
             small
             and
             searsed
             ;
             and
             put
             your
             bread
             and
             your
             spice
             altogether
             ,
             and
             put
             them
             into
             the
             wine
             and
             boile
             it
             and
             stirre
             it
             till
             it
             be
             thicke
             ;
             then
             mould
             it
             and
             print
             it
             at
             your
             pleasure
             ,
             and
             let
             it
             stand
             neither
             two
             moist
             nor
             two
             warme
             .
          
           
             To
             make
             red
             Marmelade
             of
             Quinces
             ;
             
             take
             a
             pound
             of
             Quinces
             and
             cut
             them
             in
             halfes
             ,
             and
             take
             out
             the
             cores
             and
             pare
             them
             ;
             then
             take
             a
             pound
             of
             sugar
             and
             a
             quart
             of
             faire
             water
             and
             put
             them
             all
             into
             a
             pan
             ,
             and
             let
             them
             boile
             with
             a
             soft
             fire
             ,
             and
             sometimes
             turne
             them
             and
             keep
             them
             couered
             with
             a
             Pewter
             dish
             ,
             so
             that
             the
             teane
             or
             aire
             may
             come
             a
             little
             out
             ;
             the
             longer
             they
             are
             in
             boiling
             the
             better
             colour
             they
             will
             haue
             ;
             and
             when
             they
             be
             soft
             take
             a
             knife
             and
             cut
             them
             crosse
             vpon
             the
             top
             ,
             it
             will
             make
             the
             sirrop
             goe
             through
             that
             they
             may
             be
             all
             of
             a
             like
             colour
             :
             then
             set
             a
             little
             of
             your
             sirrop
             to
             coole
             ,
             and
             when
             it
             beginneth
             to
             bee
             thicke
             then
             breake
             your
             quinces
             with
             a
             slice
             
             or
             a
             spoone
             so
             small
             as
             you
             can
             in
             the
             pan
             ,
             and
             then
             strow
             a
             little
             fine
             sugar
             in
             your
             boxes
             bottome
             ,
             and
             so
             put
             it
             vp
             .
          
           
             To
             make
             white
             Marmalade
             you
             must
             in
             all
             points
             vse
             your
             quinces
             as
             is
             before
             said
             ;
             
             onely
             you
             must
             take
             but
             a
             pint
             of
             water
             to
             a
             pound
             of
             Quinces
             ,
             and
             a
             pound
             of
             suger
             ,
             and
             boile
             them
             as
             fast
             as
             you
             can
             ,
             and
             couer
             them
             not
             at
             all
             .
          
           
             
             To
             make
             the
             best
             Iumbals
             ,
             take
             the
             whites
             of
             three
             egges
             and
             beate
             them
             well
             ,
             and
             take
             of
             the
             viell
             ;
             then
             take
             a
             little
             milke
             and
             a
             pound
             of
             fine
             wheat
             flower
             and
             sugar
             together
             finely
             sifted
             ,
             and
             a
             few
             Aniseeds
             well
             rubd
             and
             dried
             ;
             and
             then
             worke
             altogether
             as
             stiffe
             as
             you
             can
             worke
             it
             ,
             and
             so
             make
             them
             in
             what
             formes
             you
             plea●e
             ,
             &
             bake
             them
             in
             a
             soft
             ouen
             vpon
             white
             Papers
             .
          
           
             
             To
             make
             Bisket
             bread
             ,
             take
             a
             pound
             of
             fine
             flower
             ,
             and
             a
             pound
             of
             sugar
             finely
             beaten
             and
             s●arsed
             ,
             and
             mix
             them
             together
             ;
             Then
             take
             eight
             egges
             and
             put
             foure
             yelkes
             &
             beate
             them
             very
             well
             together
             ;
             then
             strow
             in
             your
             flower
             and
             sagar
             as
             you
             are
             beating
             of
             it
             ,
             by
             a
             little
             at
             once
             ,
             it
             will
             take
             very
             neere
             an
             houres
             beating
             ;
             then
             take
             halfe
             an
             ounce
             of
             Anisseedes
             and
             let
             them
             be
             dried
             and
             rubbed
             very
             cleane
             ,
             and
             put
             them
             in
             ;
             then
             rub
             your
             Bisket
             pans
             with
             cold
             sweet
             butter
             as
             thinne
             as
             you
             can
             ,
             and
             so
             put
             it
             in
             and
             bake
             it
             in
             an
             ouen
             :
             But
             if
             you
             would
             haue
             thinne
             Cakes
             ,
             then
             take
             fruit
             dishes
             and
             rub
             them
             in
             like
             sort
             with
             butter
             ,
             and
             so
             bake
             your
             Cakes
             on
             them
             ,
             and
             when
             they
             are
             almost
             bak't
             ,
             turne
             them
             and
             thrust
             them
             downe
             close
             with
             your
             hand
             .
             Some
             to
             this
             Bisket
             bread
             will
             adde
             a
             little
             Creame
             and
             a
             few
             Coriander
             seedes
             cleane
             rubd
             ,
             
             and
             it
             is
             not
             amisse
             ,
             but
             excellent
             good
             also
             .
          
           
             To
             make
             Iumbals
             more
             fine
             and
             curious
             then
             the
             former
             ,
             and
             neerer
             to
             the
             taste
             of
             the
             Macaroone
             ;
             take
             a
             
             pound
             of
             sugar
             beate
             it
             fine
             ;
             then
             take
             as
             much
             fine
             wheat
             flower
             and
             mixe
             them
             together
             ,
             then
             take
             two
             whites
             and
             one
             yelke
             of
             an
             egge
             ,
             halfe
             a
             quarter
             of
             a
             pound
             of
             blaunched
             Almonds
             ;
             then
             beat
             them
             very
             fine
             altogether
             with
             halfe
             a
             dish
             of
             sweet
             butter
             ,
             and
             a
             spoonefull
             of
             rosewater
             ,
             and
             so
             worke
             it
             with
             a
             little
             Creame
             till
             it
             come
             to
             a
             very
             stiffe
             past
             ,
             then
             roule
             them
             forth
             as
             you
             please
             :
             And
             hereto
             you
             shall
             also
             if
             you
             please
             adde
             a
             few
             dried
             Aniseedes
             finely
             rubbed
             and
             strewed
             into
             the
             past
             .
          
           
             To
             make
             drie
             sugar
             Leache
             ,
             blaunch
             your
             Almonds
             and
             beate
             them
             with
             a
             little
             rose-water
             and
             the
             white
             of
             one
             egge
             ,
             
             and
             you
             must
             beate
             it
             with
             a
             great
             deale
             of
             suger
             ,
             and
             worke
             it
             as
             you
             would
             worke
             a
             peece
             of
             past
             then
             roule
             it
             and
             print
             it
             as
             you
             did
             other
             things
             ,
             onely
             be
             sure
             to
             strew
             sugar
             in
             the
             print
             for
             feare
             of
             cleauing
             too
             .
          
           
             To
             make
             Leache
             Lumbard
             ,
             
             take
             halfe
             a
             pound
             of
             blaunched
             Almonds
             ,
             two
             ounces
             of
             Cinomon
             beaten
             and
             fearsed
             ,
             halfe
             a
             pound
             of
             sugar
             ,
             then
             beat
             your
             Almonds
             ,
             and
             strew
             in
             your
             sugar
             and
             Cinamon
             till
             it
             come
             to
             a
             Paste
             ,
             then
             roule
             it
             and
             print
             it
             as
             aforesaid
             .
          
           
             To
             make
             an
             excellent
             fresh
             Cheese
             ,
             
             take
             a
             pottle
             of
             Milke
             as
             it
             comes
             from
             the
             Cow
             and
             a
             pint
             of
             Creame
             :
             then
             take
             a
             spoonefull
             of
             runnet
             or
             earning
             and
             put
             it
             vnto
             it
             ,
             and
             let
             it
             stand
             two
             houres
             ;
             then
             stirre
             it
             vp
             and
             put
             it
             into
             a
             fine
             cloth
             ,
             and
             let
             the
             whay
             draine
             from
             it
             :
             then
             put
             it
             into
             a
             bowle
             and
             take
             the
             yelke
             of
             an
             egge
             ,
             a
             spoonefull
             of
             rosewater
             ,
             and
             bray
             them
             altogether
             with
             a
             very
             little
             salt
             ,
             with
             Sugar
             and
             Nutmegs
             ;
             and
             when
             all
             these
             are
             braied
             together
             and
             searst
             ,
             mix
             it
             with
             the
             curd
             ,
             and
             then
             put
             it
             into
             a
             Cheese-fatt
             with
             a
             very
             fine
             cloth
             .
          
           
             To
             make
             course
             Ginger
             bread
             ,
             take
             a
             quart
             of
             hony
             
             and
             set
             it
             on
             the
             coales
             and
             refine
             it
             :
             
             then
             take
             a
             penny
             worth
             of
             Ginger
             ,
             as
             much
             pepper
             ,
             as
             much
             Licoras
             ,
             and
             a
             quarter
             of
             a
             pound
             of
             Aniseeds
             ,
             and
             a
             penny
             worth
             of
             Saunders
             :
             All
             these
             must
             be
             beaten
             and
             s●arsed
             ,
             and
             so
             put
             into
             the
             hony
             :
             then
             put
             in
             a
             quarter
             of
             a
             pint
             of
             Clarret
             wine
             or
             old
             Ale
             :
             then
             take
             three
             penny
             Manchets
             finely
             grated
             and
             strow
             it
             amongst
             the
             rest
             ,
             and
             stirre
             it
             till
             it
             come
             to
             a
             stiffe
             Past
             ,
             and
             then
             make
             it
             into
             Cakes
             and
             drie
             them
             gently
             ,
          
           
             
             To
             make
             ordinary
             Quince
             Cakes
             ,
             take
             a
             good
             peece
             of
             a
             preserued
             Quince
             ,
             and
             beate
             it
             in
             a
             morter
             ,
             and
             worke
             it
             vp
             into
             a
             very
             stiffe
             past
             with
             fine
             searst
             Sugar
             :
             then
             print
             it
             and
             drie
             them
             gently
             .
          
           
             
             To
             make
             most
             Artificiall
             Cinamon
             stickes
             ,
             take
             an
             ounce
             of
             Cinamon
             &
             pound
             it
             ,
             and
             half
             a
             pound
             of
             suger
             :
             then
             take
             some
             gumme
             Dragon
             and
             put
             it
             in
             steepe
             in
             Rosewater
             ,
             then
             take
             thereof
             to
             the
             quantity
             of
             a
             hasell
             nut
             ,
             and
             worke
             it
             out
             and
             print
             it
             ,
             and
             roule
             it
             in
             forme
             of
             a
             Cinamon
             sticke
             .
          
           
             
             To
             make
             Cinamon
             water
             take
             a
             pottle
             of
             the
             best
             Ale
             and
             a
             pottle
             of
             sacke
             lees
             ;
             a
             pound
             of
             Cinamon
             sliced
             fine
             ,
             and
             put
             them
             together
             ,
             and
             let
             them
             stand
             two
             daies
             ;
             Then
             distill
             them
             in
             a
             limbecke
             or
             glasse
             Still
             .
          
           
             
             To
             make
             Wormewood
             water
             take
             two
             gallons
             of
             good
             Ale
             ,
             a
             pound
             of
             Aniseeds
             ,
             halfe
             a
             pound
             of
             Licoras
             ,
             and
             beate
             them
             very
             fine
             ;
             And
             then
             take
             two
             good
             handfuls
             of
             the
             crops
             of
             worme
             wood
             ,
             and
             put
             them
             into
             the
             Ale
             and
             let
             them
             stand
             all
             night
             ,
             and
             then
             distill
             them
             in
             a
             limbeck
             with
             a
             moderate
             fire
             .
          
           
             
             To
             make
             sweet
             water
             of
             the
             best
             kind
             ,
             take
             a
             thousand
             damaske
             roses
             ,
             two
             good
             handfuls
             of
             Lauendar
             knops
             ,
             a
             three
             peny
             waight
             of
             mace
             ,
             two
             ounces
             of
             cloues
             btuised
             ,
             a
             quart
             of
             running
             water
             :
             put
             a
             little
             water
             into
             the
             
             bottome
             of
             an
             earthen
             pot
             ,
             and
             then
             put
             in
             your
             Roses
             and
             Lauender
             with
             the
             spices
             by
             little
             and
             little
             ,
             and
             in
             the
             putting
             in
             alwaies
             knead
             them
             downe
             with
             your
             fist
             ,
             and
             so
             continue
             it
             vntill
             yon
             haue
             wrought
             vp
             all
             your
             Roses
             and
             Lauender
             ,
             and
             in
             the
             working
             betweene
             put
             in
             alwaies
             a
             little
             of
             your
             water
             ;
             then
             stop
             your
             pot
             close
             ,
             and
             let
             it
             stand
             foure
             daies
             ,
             in
             which
             time
             euery
             morning
             and
             euening
             put
             in
             your
             hand
             ,
             and
             pull
             from
             the
             bottome
             of
             your
             pot
             the
             said
             Roses
             ,
             working
             it
             for
             a
             time
             :
             and
             then
             distill
             it
             ,
             and
             hang
             in
             the
             glasse
             of
             water
             a
             graine
             or
             two
             of
             Muske
             wrapt
             in
             a
             peece
             of
             Sarcenet
             or
             fine
             cloth
             .
          
           
             Others
             to
             make
             sweet
             water
             ,
             
             take
             of
             Ireos
             two
             ounces
             ,
             of
             Calamus
             halfe
             an
             ounce
             ,
             of
             Cipresse
             rootes
             halfe
             an
             ounce
             ,
             of
             yellow
             Saunders
             nine
             drams
             ,
             of
             Cloues
             bruised
             one
             ounce
             ,
             of
             Beniamin
             one
             ounce
             ,
             of
             Storax
             Calamint
             one
             ounce
             ,
             and
             of
             Muske
             twelue
             graines
             ,
             and
             infusing
             all
             these
             in
             Rose-water
             distill
             it
             .
          
           
             To
             make
             an
             excellent
             Date-Leach
             ,
             
             take
             Dates
             ,
             and
             take
             out
             the
             stones
             and
             the
             white
             rinde
             ,
             and
             beate
             them
             with
             Suger
             ,
             Cinamon
             and
             Ginger
             very
             finely
             :
             then
             work
             it
             as
             you
             would
             worke
             a
             peece
             of
             Paste
             ,
             and
             then
             print
             them
             as
             you
             please
             .
          
           
             To
             make
             a
             kind
             of
             Suger
             plate
             ,
             
             take
             Gumme
             Dragon
             ,
             and
             lay
             it
             in
             Rose-water
             two
             daies
             :
             then
             take
             the
             powder
             of
             faire
             Heapps
             and
             Suger
             ,
             and
             the
             iuyce
             of
             an
             Orange
             ;
             beate
             all
             these
             together
             in
             a
             Morter
             ,
             then
             take
             it
             out
             and
             worke
             it
             with
             your
             hand
             ;
             and
             print
             it
             at
             your
             pleasure
             .
          
           
             To
             make
             excellent
             spice
             Cakes
             ,
             
             take
             halfe
             a
             pecke
             of
             very
             fine
             Wheat-flower
             ,
             take
             almost
             one
             pound
             of
             sweet
             butter
             ,
             and
             some
             good
             milke
             and
             creame
             mixt
             together
             ,
             set
             it
             on
             the
             fire
             ,
             and
             put
             in
             your
             butter
             ,
             and
             a
             good
             deale
             
             of
             sugar
             ,
             and
             let
             it
             melt
             together
             :
             then
             straine
             Saffron
             into
             your
             milke
             a
             good
             quantity
             ;
             then
             take
             seuen
             or
             eight
             spoonefull
             of
             good
             Ale
             barme
             ,
             and
             eight
             egges
             with
             two
             yelkes
             and
             mix
             them
             together
             ,
             then
             put
             your
             milke
             to
             it
             when
             it
             is
             somewhat
             cold
             ,
             and
             into
             your
             flower
             put
             salt
             ,
             Aniseedes
             bruised
             ,
             Cloues
             and
             Mace
             ,
             and
             a
             good
             deale
             of
             Cinamon
             :
             then
             worke
             all
             together
             good
             and
             stiffe
             ,
             that
             you
             need
             not
             worke
             in
             any
             flower
             after
             ;
             then
             put
             in
             a
             little
             rosewater
             cold
             ,
             then
             rub
             it
             well
             in
             the
             thing
             you
             knead
             it
             in
             ,
             and
             worke
             it
             throughly
             :
             if
             it
             be
             not
             sweet
             enough
             ,
             scrape
             in
             a
             little
             more
             suger
             ,
             and
             pull
             it
             all
             in
             peeces
             ,
             and
             hurle
             in
             a
             good
             quantity
             of
             Currants
             ,
             and
             so
             worke
             all
             together
             againe
             ,
             and
             bake
             your
             Cake
             as
             you
             see
             cause
             in
             a
             gentle
             warme
             ouen
             .
          
           
             
             To
             make
             a
             very
             good
             Banbury
             Cake
             ,
             take
             4.
             pounds
             of
             Currants
             ,
             and
             wash
             and
             picke
             them
             very
             cleane
             ,
             and
             drie
             them
             in
             a
             cloth
             :
             then
             take
             three
             egges
             and
             put
             away
             one
             yelke
             ,
             and
             beate
             them
             ,
             and
             straine
             them
             with
             good
             barme
             ,
             putting
             thereto
             Cloues
             ,
             Mace
             ,
             Cinamon
             and
             Nutmegges
             ;
             then
             take
             a
             pint
             of
             creame
             ,
             and
             as
             much
             mornings
             milke
             and
             set
             it
             one
             the
             fire
             till
             the
             cold
             bee
             taken
             away
             ;
             then
             take
             flower
             and
             put
             in
             good
             store
             of
             cold
             butter
             and
             suger
             ,
             then
             put
             in
             your
             egges
             ,
             barme
             and
             meale
             and
             worke
             them
             all
             together
             an
             houre
             or
             more
             ;
             then
             saue
             a
             part
             of
             the
             Past
             ,
             and
             the
             rest
             breake
             in
             peeces
             and
             worke
             in
             your
             Currants
             ;
             which
             done
             ,
             mould
             your
             Cake
             of
             what
             quantity
             you
             please
             ;
             And
             then
             with
             that
             past
             which
             hath
             not
             any
             Currants
             couer
             it
             very
             thinne
             both
             vnderneath
             and
             a
             loft
             .
             And
             so
             bake
             it
             according
             to
             the
             bignesse
             .
          
           
             
             To
             make
             the
             best
             March-pane
             ,
             take
             the
             best
             Iordan
             almonds
             &
             blaunch
             them
             in
             warm
             water
             ,
             then
             put
             them
             into
             a
             stone
             morter
             ,
             and
             with
             a
             wooden
             pestell
             beate
             them
             to
             pappe
             ,
             then
             take
             of
             the
             finest
             refined
             sugar
             well
             searst
             ,
             and
             
             to
             pappe
             ;
             then
             take
             of
             the
             finest
             refined
             suger
             well
             searst
             ,
             and
             with
             it
             Damaske
             rosewater
             ,
             beate
             it
             to
             a
             good
             stiffe
             paste
             ,
             allowing
             almost
             to
             euery
             Iordan
             almond
             three
             spoonful
             of
             suger
             ;
             then
             when
             it
             is
             brought
             thus
             to
             a
             paste
             ,
             lay
             it
             vpon
             a
             faire
             table
             ,
             &
             strowing
             searst
             suger
             vnder
             it
             ,
             mould
             it
             like
             leauen
             ,
             then
             with
             a
             roling-pin
             role
             it
             forth
             ,
             and
             lay
             it
             vpon
             wafers
             washt
             with
             rosewater
             ;
             then
             pinch
             it
             about
             the
             sides
             ,
             and
             put
             it
             into
             what
             forme
             you
             please
             ;
             then
             strow
             searst
             suger
             all
             ouer
             it
             ;
             which
             done
             ,
             wash
             it
             ouer
             with
             rosewater
             and
             suger
             mixt
             together
             ,
             for
             that
             will
             make
             the
             Ice
             ;
             then
             adorne
             it
             with
             Cumfets
             ,
             guilding
             ,
             or
             whatsoeuer
             deuices
             you
             please
             ,
             and
             so
             set
             it
             into
             a
             hot
             stoue
             ,
             and
             there
             bake
             it
             crispie
             ,
             and
             so
             serue
             it
             forth
             .
             Some
             vse
             to
             mixe
             with
             the
             paste
             cinamon
             and
             ginger
             finely
             searst
             ,
             but
             I
             referre
             that
             to
             your
             particular
             taste
             .
          
           
             To
             make
             paste
             of
             Genoa
             ,
             
             you
             shall
             take
             Quinces
             after
             they
             haue
             been
             boiled
             soft
             ,
             and
             beate
             them
             in
             a
             morter
             with
             refined
             suger
             ,
             cinamon
             and
             ginger
             finely
             searst
             ,
             a●d
             Damaske
             rosewater
             till
             it
             come
             to
             a
             stiffe
             paste
             ;
             and
             role
             it
             forth
             and
             print
             it
             ,
             and
             so
             bake
             it
             in
             a
             stoue
             ;
             and
             in
             this
             sort
             you
             may
             make
             paste
             of
             Peares
             ,
             Apples
             ,
             Wardens
             ,
             Plummes
             of
             all
             kinds
             ,
             Cherries
             ,
             Barberies
             ,
             or
             what
             other
             fruit
             you
             please
             .
          
           
             To
             make
             conserue
             of
             any
             fruit
             you
             please
             ,
             
             you
             shall
             take
             the
             fruit
             you
             intend
             to
             make
             conserue
             of
             ;
             and
             if
             it
             be
             stone
             fruit
             you
             shal
             take
             out
             the
             stones
             ;
             if
             other
             fruit
             ,
             take
             away
             the
             paring
             and
             core
             ,
             and
             then
             boile
             them
             in
             faire
             running
             water
             to
             a
             reasonable
             height
             ;
             then
             draine
             them
             from
             thence
             ,
             and
             put
             them
             into
             a
             fresh
             vessell
             with
             Claret
             wine
             ,
             or
             White
             wine
             ,
             according
             to
             the
             colour
             of
             the
             fruit
             :
             and
             so
             boyle
             them
             to
             a
             thicke
             pap
             all
             to
             mashing
             ,
             breaking
             ,
             and
             stirring
             them
             together
             ;
             then
             to
             euery
             pound
             of
             pappe
             put
             to
             a
             pound
             of
             Suger
             ,
             and
             so
             stirre
             them
             all
             
             well
             together
             ,
             and
             being
             very
             hot
             straine
             them
             through
             faire
             strainers
             ,
             and
             so
             p●t
             it
             vp
             .
          
           
             
             To
             make
             conserue
             of
             Flowers
             ,
             as
             Roses
             ,
             Violets
             ,
             Gillyflowers
             ,
             and
             such
             like
             ;
             you
             shall
             take
             the
             flowers
             from
             the
             stalkes
             ,
             and
             with
             a
             paire
             of
             sheeres
             cut
             away
             the
             white
             ends
             at
             the
             roots
             thereof
             ,
             and
             then
             put
             them
             into
             a
             stone
             morter
             or
             woodden
             brake
             ,
             and
             there
             crush
             or
             beate
             them
             till
             they
             bee
             come
             to
             a
             soft
             substance
             ;
             and
             then
             to
             euerie
             pound
             therof
             ,
             take
             a
             pound
             of
             fine
             refined
             suger
             wel
             ●earst
             and
             beate
             it
             all
             together
             ,
             till
             it
             come
             to
             one
             intire
             bodie
             ,
             and
             then
             pot
             it
             vp
             ,
             and
             vse
             it
             as
             occasion
             shall
             serue
             .
          
           
             
             To
             make
             the
             best
             Wafers
             ,
             take
             the
             finest
             wheat-flower
             you
             can
             get
             ,
             and
             mixe
             it
             with
             creame
             ,
             the
             yelkes
             of
             eggs
             ,
             rosewater
             ,
             suger
             and
             cinamon
             til
             it
             be
             a
             little
             thicker
             then
             Pan-cake
             batter
             ;
             and
             then
             warming
             your
             wafer-yrons
             on
             a
             Char-coale
             fire
             ,
             annoint
             them
             first
             with
             sweete
             butter
             ,
             and
             then
             lay
             on
             your
             batter
             and
             presse
             it
             ,
             and
             bake
             it
             white
             or
             browne
             at
             your
             pleasure
             .
          
           
             
             To
             make
             an
             excellent
             Marmalade
             of
             Oranges
             ,
             take
             the
             Oranges
             ,
             and
             with
             a
             knife
             pare
             off
             as
             thinne
             as
             is
             possible
             the
             vppermost
             rinde
             of
             the
             Orange
             ;
             yet
             in
             such
             sort
             ,
             as
             by
             no
             meanes
             you
             alter
             the
             colo●r
             of
             the
             Orange
             ;
             then
             steepe
             them
             in
             faire
             water
             ,
             changing
             the
             water
             twice
             a
             day
             ,
             till
             you
             find
             no
             bitternesse
             of
             taste
             therein
             ;
             then
             take
             them
             forth
             ,
             and
             first
             boyle
             them
             in
             faire
             running
             water
             ,
             and
             when
             they
             are
             soft
             ,
             remoue
             them
             into
             ro●ewater
             ,
             and
             boile
             them
             therein
             till
             they
             breake
             :
             then
             to
             euery
             pound
             of
             the
             pulpe
             put
             a
             pound
             of
             ●eined
             sugar
             ,
             and
             so
             hauing
             masht
             and
             stirred
             them
             all
             wel
             together
             ,
             straine
             it
             through
             very
             faire
             strainers
             into
             boxes
             ,
             
             and
             so
             vse
             it
             as
             you
             shal
             see
             occasion
             .
          
           
             Take
             a
             pottle
             of
             fine
             flower
             ,
             and
             a
             pound
             of
             butter
             ,
             a
             pound
             of
             Suger
             ,
             one
             ounce
             of
             Mace
             ,
             and
             so
             much
             Rose-water
             
             as
             will
             mingle
             the
             flower
             into
             a
             stiffe
             paste
             ,
             
             and
             a
             good
             season
             of
             Salt
             ,
             and
             so
             linead
             it
             ,
             and
             role
             out
             the
             cakethin
             and
             bake
             them
             on
             papers
             .
          
           
             Take
             a
             quarter
             of
             a
             pound
             of
             fine
             suger
             well
             beaten
             ,
             
             and
             as
             much
             flower
             finely
             boulted
             ,
             with
             a
             quantitie
             of
             Aniseedes
             a
             little
             bruised
             ,
             and
             mingle
             all
             together
             ;
             then
             take
             two
             egges
             and
             beate
             them
             very
             well
             ,
             whites
             and
             all
             ;
             then
             put
             in
             the
             mingled
             stuffe
             aforesaid
             ,
             and
             beate
             all
             together
             a
             good
             while
             ,
             then
             put
             it
             into
             a
             mould
             ,
             wiping
             the
             bottome
             euer
             first
             with
             butter
             to
             make
             it
             come
             out
             easily
             ,
             and
             in
             the
             baking
             turne
             it
             once
             or
             twice
             as
             you
             shall
             haue
             occasion
             ,
             and
             so
             serue
             it
             whole
             ,
             or
             in
             slices
             at
             your
             pleasure
             .
          
           
             Take
             sweete
             Apples
             and
             stampe
             them
             as
             you
             doe
             see
             Cider
             ,
             
             then
             presse
             them
             through
             a
             bagge
             as
             you
             do
             veriuce
             ;
             then
             put
             it
             into
             a
             ferkin
             wherein
             you
             will
             keep
             your
             Quinces
             ,
             and
             then
             gather
             your
             Quinces
             ,
             and
             wipe
             them
             cleane
             ,
             and
             neither
             chore
             them
             nor
             pare
             them
             ,
             but
             onely
             take
             the
             blacks
             from
             the
             tops
             ,
             and
             so
             put
             them
             into
             the
             ferkin
             of
             Cider
             ,
             and
             therein
             you
             may
             keepe
             them
             all
             the
             yeare
             very
             faire
             ,
             and
             take
             them
             not
             out
             of
             the
             liquor
             ,
             but
             as
             you
             are
             ready
             to
             vse
             them
             ,
             whether
             it
             be
             for
             pies
             ,
             or
             any
             other
             purpose
             ,
             and
             then
             pare
             them
             ,
             and
             chore
             them
             as
             you
             thinke
             good
             .
          
           
             Take
             a
             gallon
             of
             Clarret
             or
             White-wine
             ,
             
             and
             put
             therin
             foure
             ounces
             of
             Ginger
             ,
             an
             ounce
             and
             a
             halfe
             of
             Nutmegs
             ,
             of
             Cloues
             one
             quarter
             ,
             of
             Suger
             foure
             pound
             ;
             let
             all
             this
             stand
             together
             in
             a
             pot
             at
             least
             twelue
             houres
             ,
             then
             take
             it
             ,
             and
             put
             it
             into
             a
             cleane
             bagge
             made
             for
             the
             purpose
             ,
             so
             that
             the
             wine
             may
             come
             with
             good
             leasure
             from
             the
             spices
             .
          
           
             Take
             Quinces
             and
             wipe
             them
             very
             cleane
             ,
             
             and
             then
             chore
             them
             ,
             &
             as
             you
             chore
             them
             ,
             put
             the
             chores
             straight
             
             into
             faire
             water
             ,
             and
             let
             the
             chores
             and
             the
             water
             boyle
             ;
             when
             the
             water
             boyleth
             ,
             put
             in
             the
             Quinces
             vnpared
             ,
             and
             let
             them
             buyle
             till
             they
             be
             tender
             ,
             and
             then
             take
             them
             out
             and
             pare
             them
             ,
             and
             euer
             as
             you
             pare
             them
             ,
             put
             them
             straight
             into
             suger
             finely
             beaten
             :
             then
             take
             the
             water
             they
             were
             sodden
             in
             ,
             and
             straine
             it
             through
             a
             faire
             cloth
             ,
             and
             take
             as
             much
             of
             the
             same
             water
             as
             you
             thinke
             will
             make
             Sirrop
             enough
             for
             the
             Quinces
             ,
             and
             put
             in
             some
             of
             your
             suger
             and
             let
             it
             boyle
             a
             while
             ,
             and
             then
             put
             in
             your
             Quinces
             ,
             and
             let
             them
             boyle
             a
             while
             ,
             and
             turne
             them
             ,
             and
             cast
             on
             a
             good
             deale
             of
             suger
             vpon
             them
             ;
             they
             must
             seeth
             apace
             ,
             and
             euer
             as
             you
             turne
             them
             ,
             couer
             them
             still
             with
             suger
             ,
             til
             you
             haue
             bestowed
             all
             your
             suger
             ;
             &
             when
             you
             thinke
             that
             your
             Quinces
             are
             tender
             enough
             ,
             take
             them
             fourth
             ,
             and
             if
             your
             sirrop
             be
             not
             stiffe
             enough
             ,
             you
             may
             seeth
             it
             againe
             after
             the
             Quinces
             are
             forth
             .
             To
             euerrie
             pound
             of
             Quinces
             you
             must
             take
             more
             then
             a
             pound
             of
             suger
             :
             for
             the
             more
             suger
             you
             take
             ,
             the
             fairer
             your
             Quinces
             will
             bee
             ,
             and
             the
             better
             and
             longer
             they
             will
             keepe
             .
          
           
             
             Take
             two
             gallons
             of
             faire
             water
             ,
             and
             set
             it
             on
             the
             fier
             ,
             and
             when
             it
             is
             luke-warme
             ,
             beate
             the
             whites
             of
             fiue
             or
             six
             egs
             ,
             and
             put
             them
             into
             the
             water
             ,
             and
             stir
             it
             well
             ,
             and
             then
             let
             the
             water
             seeth
             ,
             and
             when
             it
             riseth
             vp
             all
             on
             a
             curd
             ,
             then
             scumme
             it
             off
             :
             Take
             Quinces
             and
             pare
             them
             ,
             and
             quarter
             them
             ,
             and
             cut
             out
             the
             chores
             :
             then
             take
             as
             many
             pound
             of
             your
             Quinces
             as
             of
             your
             suger
             ,
             and
             put
             them
             into
             your
             liquor
             ,
             and
             let
             it
             boyle
             till
             your
             liquor
             bee
             as
             ill
             coloured
             as
             French
             Wine
             ,
             and
             when
             they
             be
             very
             tender
             ,
             then
             take
             a
             faire
             new
             canuase
             cloth
             faire
             washt
             ,
             and
             straine
             your
             Quinces
             through
             it
             with
             some
             of
             your
             liquor
             ;
             if
             they
             will
             not
             go
             thorow
             easily
             ,
             then
             if
             you
             will
             make
             it
             very
             pleasant
             ,
             take
             a
             little
             Muske
             ,
             and
             lay
             it
             in
             
             Rosewater
             ,
             and
             put
             it
             thereto
             ;
             then
             take
             and
             seeth
             it
             ,
             vntill
             it
             be
             of
             such
             substance
             ,
             that
             when
             it
             is
             cold
             ,
             it
             will
             cut
             with
             a
             knife
             ;
             and
             then
             put
             it
             into
             a
             faire
             boxe
             ,
             and
             if
             you
             please
             ,
             lay
             leafe-gold
             thereon
             .
          
           
             Take
             all
             the
             parings
             of
             your
             Quinces
             that
             you
             make
             your
             Conserue
             withall
             ,
             
             and
             three
             or
             foure
             other
             Quinces
             ,
             and
             cut
             them
             in
             peeces
             ,
             and
             boyle
             the
             same
             parings
             ,
             and
             the
             other
             peeces
             in
             two
             or
             three
             gallons
             of
             water
             ,
             and
             so
             let
             them
             boyle
             till
             all
             the
             strength
             bee
             sodden
             out
             of
             the
             said
             Quinces
             and
             parings
             ,
             and
             if
             any
             skumme
             arise
             whilest
             it
             boyles
             ,
             take
             it
             away
             :
             then
             let
             the
             said
             water
             run
             thorow
             a
             strainer
             into
             a
             faire
             vessell
             ,
             and
             set
             it
             on
             the
             fire
             againe
             ,
             and
             take
             your
             Quinces
             that
             you
             will
             keepe
             ,
             and
             wipe
             them
             cleane
             ,
             and
             cut
             off
             the
             vttermost
             part
             of
             the
             said
             Quinces
             ,
             and
             picke
             out
             the
             kernels
             and
             chores
             as
             cleane
             as
             you
             can
             ,
             and
             put
             them
             into
             the
             said
             liquor
             ,
             and
             so
             let
             them
             boyle
             till
             they
             bee
             a
             little
             soft
             ,
             and
             then
             take
             them
             from
             the
             fire
             ,
             and
             let
             them
             stand
             till
             they
             bee
             cold
             :
             then
             take
             a
             little
             barrell
             ,
             and
             put
             into
             the
             said
             barrell
             ,
             the
             water
             that
             your
             Quinces
             be
             sodden
             in
             ;
             then
             take
             vp
             your
             Quinces
             with
             a
             ladle
             ,
             and
             put
             them
             into
             your
             barrell
             ,
             and
             stop
             your
             barrell
             close
             that
             no
             ayre
             come
             into
             them
             ,
             till
             you
             haue
             fit
             occasion
             to
             vse
             them
             ;
             and
             bee
             sure
             to
             take
             such
             Quinces
             as
             are
             neither
             brused
             not
             rotten
             .
          
           
             Take
             of
             the
             best
             suger
             ,
             
             and
             when
             it
             is
             beaten
             searse
             it
             very
             fine
             ,
             and
             of
             the
             best
             Ginger
             and
             Cinamon
             ;
             then
             take
             a
             little
             Gum-dragon
             and
             lay
             it
             in
             rosewater
             al
             night
             ,
             then
             powre
             the
             water
             from
             it
             ,
             and
             put
             the
             same
             with
             a
             little
             White
             of
             an
             Egge
             well
             beaten
             into
             a
             brasse
             morter
             ,
             the
             Suger
             ,
             Ginger
             ,
             Cinamon
             and
             all
             together
             ,
             and
             beate
             them
             together
             till
             you
             may
             worke
             it
             like
             paste
             ;
             then
             take
             it
             and
             driue
             it
             forth
             into
             Cakes
             ,
             and
             print
             them
             ,
             and
             
             lay
             them
             before
             the
             fire
             ,
             or
             in
             a
             very
             warme
             .
             Sto●e
             to
             bake
             .
             Or
             otherwise
             ,
             take
             Suger
             and
             Ginger
             (
             as
             is
             before
             said
             )
             Cinamon
             and
             Gum-dragon
             excepted
             ,
             in
             stead
             whereof
             ,
             take
             onely
             the
             Whites
             of
             Egges
             ,
             and
             so
             doe
             as
             was
             before
             shewed
             you
             .
          
           
             
             Take
             Curds
             ,
             the
             parings
             of
             Lemons
             ,
             of
             Oranges
             or
             Pouncithrons
             ,
             or
             indeed
             any
             halfe-ripe
             greene
             fruit
             ,
             and
             boyle
             them
             till
             they
             bee
             tender
             in
             sweete
             Worte
             ;
             then
             make
             a
             Sirrop
             in
             this
             sort
             :
             take
             three
             pound
             of
             Suger
             ,
             and
             the
             Whites
             of
             foure
             Egges
             ,
             and
             a
             gallon
             of
             water●
             then
             swinge
             and
             beate
             the
             water
             and
             the
             Eggs
             together
             ,
             and
             then
             put
             in
             your
             Suger
             ,
             and
             set
             it
             on
             the
             fier
             ,
             and
             let
             it
             haue
             an
             easie
             fier
             ,
             and
             so
             let
             it
             boyle
             sixe
             or
             seuen
             walmes
             ,
             and
             then
             straine
             it
             thorow
             a
             cloth
             ,
             and
             let
             it
             seeth
             againe
             till
             it
             fall
             from
             the
             spoone
             ,
             and
             then
             put
             it
             into
             the
             rindes
             or
             fruits
             .
          
           
             
             Take
             a
             quart
             of
             Honie
             clarified
             ,
             and
             seeth
             it
             till
             it
             bee
             browne
             ,
             and
             if
             it
             be
             thicke
             ,
             put
             to
             it
             a
             dish
             of
             water
             :
             then
             take
             fine
             crummes
             of
             white
             bread
             grated
             ,
             and
             put
             to
             it
             ,
             and
             stirre
             it
             well
             ,
             and
             when
             it
             is
             almost
             cold
             ,
             put
             to
             it
             the
             powder
             of
             Ginger
             ,
             Cloues
             and
             Cinamon
             ,
             and
             a
             little
             Licoras
             and
             Aniseedes
             ;
             then
             knead
             it
             ,
             and
             put
             it
             into
             moulds
             and
             print
             it
             :
             some
             vse
             to
             put
             to
             it
             also
             a
             little
             Pepper
             ,
             but
             that
             is
             according
             vnto
             taste
             and
             pleasure
             .
          
           
             
             Thus
             hauing
             shewed
             you
             how
             to
             Preserue
             ,
             Conserue
             ,
             Candie
             ,
             and
             make
             Pastes
             of
             all
             kinds
             ,
             in
             which
             foure
             heads
             consists
             the
             whole
             Art
             of
             banqueting
             dishes
             ,
             I
             will
             now
             proceede
             to
             the
             ordering
             or
             setting
             forth
             of
             a
             Banquet
             ,
             wherein
             you
             shall
             obserue
             ,
             that
             March-panes
             haue
             the
             first
             place
             ,
             the
             middle
             place
             ,
             and
             last
             place
             ;
             your
             preserued
             fruits
             shall
             be
             disht
             vp
             first
             ,
             your
             Pastes
             next
             ,
             your
             wet
             Suckets
             after
             them
             ,
             then
             your
             dried
             Suckets
             ,
             then
             
             your
             Marmelades
             and
             Goodiniakes
             ,
             then
             your
             Cumfets
             of
             all
             kinds
             ;
             next
             ,
             your
             Peares
             ,
             Apples
             ,
             Wardens
             bak't
             ,
             raw
             or
             roasted
             ,
             and
             your
             Oranges
             and
             Lemons
             sliced
             ;
             and
             lastly
             your
             Wafer
             cakes
             .
             Thus
             you
             shall
             order
             them
             in
             the
             Closet
             ;
             but
             when
             they
             goe
             to
             the
             table
             ,
             you
             shall
             first
             send
             forth
             a
             dish
             made
             for
             shew
             onely
             ,
             as
             Beast
             ,
             bird
             ,
             Fish
             ,
             or
             Fowle
             ,
             according
             to
             inuention
             :
             then
             your
             Marchpane
             ,
             then
             Preserued
             Fruite
             ,
             then
             a
             Paste
             ,
             then
             a
             wet
             Sucket
             ,
             then
             a
             drie
             Sucket
             ,
             Marmelade
             ,
             Cumfets
             ,
             Apples
             ,
             Peares
             ,
             Wardens
             ,
             Oranges
             and
             Lemmons
             sliced
             ;
             and
             then
             Wafers
             ,
             and
             another
             dish
             of
             preserued
             Fruites
             ,
             and
             so
             consequently
             all
             the
             rest
             before
             :
             no
             two
             dishes
             of
             one
             kind
             going
             or
             standing
             together
             ,
             and
             this
             will
             not
             onely
             appeare
             delicate
             to
             the
             eye
             ,
             but
             inuite
             the
             appetite
             with
             the
             much
             varietie
             thereof
             .
          
           
             Now
             we
             haue
             drawne
             our
             Hous-wife
             into
             these
             seuerall
             knowledges
             of
             Cookerie
             ,
             
             in
             as
             much
             as
             in
             her
             is
             contained
             all
             the
             inward
             offices
             of
             houshold
             ,
             wee-will
             proceede
             to
             declare
             the
             manner
             of
             seruing
             and
             setting
             forth
             of
             Meate
             for
             a
             great
             Feast
             ,
             and
             from
             it
             deriue
             meaner
             ,
             making
             a
             due
             proportion
             of
             all
             things
             :
             for
             what
             auailes
             it
             our
             good
             Houswife
             to
             be
             neuer
             so
             skilful
             in
             the
             parts
             of
             Cookerie
             ,
             if
             she
             want
             skill
             to
             marshall
             the
             dishes
             ,
             and
             set
             euery
             one
             in
             his
             due
             place
             ,
             giuing
             precedency
             according
             to
             fashion
             and
             custome
             ;
             it
             is
             like
             a
             Fencer
             leading
             a
             band
             of
             men
             in
             rout
             ,
             who
             knowes
             the
             vse
             of
             the
             weapon
             ,
             but
             not
             how
             to
             put
             men
             into
             order
             .
             It
             is
             then
             to
             bee
             vnderstood
             ,
             that
             it
             is
             the
             office
             of
             the
             Clerke
             of
             the
             Kitchin
             (
             whose
             place
             our
             Hous-wife
             must
             many
             times
             supply
             )
             to
             order
             the
             meate
             at
             the
             Dresser
             ,
             and
             deliuer
             it
             vnto
             the
             Sewer
             ,
             who
             is
             to
             deliuer
             it
             to
             the
             Gentlemen
             and
             Yeomen-wayters
             to
             beare
             to
             the
             Table
             .
             Now
             because
             wee
             
             alow
             no
             Officer
             but
             our
             Houswife
             ,
             to
             whom
             wee
             onely
             speake
             in
             this
             booke
             ,
             she
             shall
             first
             marshall
             her
             sallets
             ,
             deliuering
             the
             grand
             Sallet
             first
             ,
             which
             is
             euer
             more
             compound
             ;
             then
             greene
             Sallets
             ,
             then
             boyld
             Sallets
             ,
             then
             some
             smaller
             compound
             Sallets
             .
             Next
             vnto
             Sallets
             she
             shall
             deliuer
             forth
             all
             her
             Fricases
             ,
             the
             simple
             first
             ,
             as
             Collops
             ,
             Rashers
             ,
             and
             such
             like
             ;
             then
             compound
             Fricases
             ,
             after
             them
             all
             her
             boyld-meates
             in
             their
             degrees
             ,
             as
             simple-broths
             ,
             stewd-broth
             ,
             and
             the
             boylings
             of
             sundrie
             Fowles
             .
             Next
             them
             all
             sorts
             of
             Rost-meates
             ,
             of
             which
             the
             greatest
             first
             ,
             as
             Chine
             of
             beeffe
             or
             Surloine
             ,
             the
             Gigget
             or
             Legges
             of
             Mutton
             ,
             Goosse
             ,
             Swan
             ,
             Veale
             ,
             Pig
             ,
             Capon
             ,
             and
             such
             like
             .
             Then
             bak't-meates
             ,
             the
             hot
             first
             ,
             as
             Fallow-deare
             in
             Pastie
             ,
             Chicken
             ,
             or
             Calues-foote
             pie
             and
             Douset
             .
             Then
             cold
             bak't-meates
             ,
             Pheasant
             ,
             Partridges
             Turky
             ,
             Goose
             ,
             Woodcock
             ,
             and
             such
             like
             .
             Then
             lastly
             ,
             Carbonados
             both
             simple
             and
             compound
             .
             And
             being
             thus
             marshald
             from
             the
             Dresser
             ,
             the
             Sewer
             vpon
             the
             placing
             them
             on
             the
             table
             ,
             shall
             not
             set
             them
             downe
             as
             hee
             receiued
             them
             ,
             but
             setting
             the
             Sallets
             extrauagantly
             about
             the
             table
             ,
             mixe
             the
             Fricases
             about
             them
             ;
             then
             the
             boild-meates
             amongst
             the
             Fricases
             ,
             Rost-meates
             amongst
             the
             boyld
             ,
             Bak't-meats
             amongst
             the
             Rost
             ,
             and
             Carbonados
             amongst
             the
             bak't
             ;
             so
             that
             before
             euery
             trencher
             may
             stand
             a
             Sallet
             ,
             a
             fricase
             ,
             a
             Boyld-meate
             ,
             a
             Rost-meate
             ,
             a
             Bak't-meate
             ,
             and
             a
             Carbonado
             ,
             which
             will
             both
             giue
             a
             a
             most
             comely
             beautie
             to
             the
             Table
             ,
             and
             very
             great
             contentment
             to
             the
             Guesse
             .
             So
             likewise
             in
             the
             second
             course
             she
             shall
             first
             preferre
             the
             lesser
             wild-fowle
             ,
             as
             Mallard
             ,
             Tayle
             ,
             Snipe
             ,
             Plouer
             ,
             Wood-cock
             ,
             and
             such
             like
             :
             then
             the
             lesser
             land-fowle
             ;
             as
             Chicken
             ,
             Pigeons
             ,
             Partridge
             ,
             Raile
             ,
             Turkie
             ,
             Chickens
             ,
             young
             Pea-hens
             ,
             and
             such
             like
             .
             
             Then
             the
             greater
             wild-fowle
             ;
             as
             Bitter
             ,
             Hearne
             ,
             Shoueler
             ,
             Crane
             ,
             Bustard
             ,
             and
             such
             like
             .
             Then
             the
             greater
             land-fowles
             ;
             as
             Peacocks
             ,
             Pheasant
             ,
             Puets
             ,
             Gulles
             ,
             and
             such
             like
             .
             Then
             hot
             Bak't-meates
             ;
             as
             Marrybone-pie
             ,
             Quince
             pie
             ,
             Florentine
             ,
             and
             Tarts
             .
             Then
             cold
             bak't-meates
             ,
             as
             Red-deere
             ,
             Hare-pie
             ,
             Gammon
             of
             Bacon-pie
             ,
             wild
             Bore
             ,
             Roe-pie
             ,
             and
             such
             like
             ,
             and
             these
             also
             shall
             be
             marshald
             at
             the
             Table
             ,
             as
             the
             first
             course
             not
             one
             kind
             altogether
             ,
             but
             each
             seuerall
             sort
             mixt
             together
             ,
             as
             a
             lesser
             wild-fowle
             and
             a
             lesser
             land-fowle
             ;
             a
             great
             wild-fowle
             ,
             and
             a
             great
             land-fowle
             ;
             a
             hot
             bak't
             meate
             ,
             and
             a
             cold
             :
             and
             for
             made
             dishes
             and
             Quelquechoses
             ,
             which
             relie
             on
             the
             inuention
             of
             the
             Cooke
             ,
             they
             are
             to
             bee
             thrust
             in
             into
             euery
             place
             that
             is
             emptie
             ,
             and
             so
             sprinckled
             ouer
             all
             the
             table
             :
             and
             this
             is
             the
             best
             method
             for
             the
             extraordinarie
             great
             feasts
             of
             Princes
             .
             But
             in
             case
             it
             bee
             for
             much
             more
             humble
             meanes
             ,
             then
             lesse
             care
             and
             fewer
             dishes
             may
             discharge
             it
             ;
             yee
             ,
             before
             I
             proceed
             to
             that
             lower
             rate
             ,
             you
             shall
             vnderstand
             ,
             that
             in
             these
             great
             Feasts
             of
             Princes
             ,
             though
             I
             haue
             mentioned
             nothing
             but
             Flesh
             ,
             yet
             is
             not
             fish
             to
             be
             exempted
             ;
             for
             it
             is
             a
             beautie
             and
             an
             honour
             vnto
             euery
             Feast
             ,
             and
             is
             to
             be
             placed
             amongst
             all
             the
             seuerall
             seruices
             ,
             as
             thus
             ;
             as
             amongst
             your
             Sallets
             all
             sorts
             of
             ●ouse-fish
             that
             liues
             in
             the
             fresh
             water
             ;
             amongst
             your
             Fricases
             all
             manner
             of
             fride-fish
             ;
             amongst
             your
             boyld-meates
             ,
             all
             fish
             in
             broaths
             ;
             amongst
             your
             rost-meates
             ,
             all
             fish
             serued
             hot
             ,
             but
             drie
             ;
             amongst
             the
             bak't-meates
             ,
             all
             fish
             bak't
             ,
             and
             sea-fish
             that
             is
             soust
             ,
             as
             sturgion
             and
             the
             like
             ;
             and
             amongst
             your
             Carbonados
             ,
             fish
             that
             is
             broild
             .
             As
             for
             your
             second
             course
             ,
             to
             it
             belongeth
             all
             manner
             of
             shell-fish
             ,
             either
             in
             the
             shell
             ,
             or
             without
             the
             hot
             ,
             to
             goe
             vp
             with
             the
             hot
             meate
             ,
             and
             the
             cold
             with
             the
             cold
             .
             And
             thus
             shall
             the
             Feast
             be
             royall
             ,
             and
             the
             seruice
             worthie
             .
          
           
           
             Now
             for
             a
             more
             humble
             Feast
             ,
             or
             an
             ordinary
             proportion
             which
             any
             good
             man
             may
             keepe
             in
             his
             family
             for
             the
             entertainment
             of
             his
             true
             and
             worthie
             friends
             ,
             it
             must
             hold
             limitation
             with
             his
             prouision
             ,
             and
             the
             season
             of
             the
             yeere
             ;
             for
             summer
             affords
             what
             winter
             wants
             ,
             and
             winter
             is
             master
             of
             that
             which
             summer
             can
             but
             with
             difficultie
             haue
             :
             it
             is
             good
             then
             for
             him
             that
             intends
             to
             feast
             ,
             to
             set
             downe
             the
             full
             number
             of
             his
             full
             dishes
             ,
             that
             is
             ,
             dishes
             of
             meate
             that
             are
             of
             substance
             ,
             and
             not
             emptie
             or
             for
             shew
             ;
             and
             of
             these
             sixteene
             is
             a
             good
             proportion
             for
             one
             course
             vnto
             one
             messe
             ,
             as
             thus
             for
             example
             ;
             first
             ,
             a
             sheild
             of
             Brawne
             with
             Mustard
             ;
             secondly
             ,
             a
             boyld
             Capon
             ;
             thirdlie
             ,
             a
             boyld
             peece
             of
             Beefe
             ;
             fourthlie
             ,
             a
             Chine
             of
             Beefe
             rosted
             ;
             fifthlie
             ,
             a
             Neates
             Tongue
             rosted
             ;
             sixthlie
             ,
             a
             Pigge
             rosted
             ;
             seuenthlie
             ,
             Chewets
             bak't
             ;
             eighthlie
             ,
             a
             Goose
             rosted
             ;
             ninthlie
             ,
             a
             Swan
             rosted
             ;
             tenthly
             ,
             a
             Turkey
             rosted
             ;
             the
             eleuenth
             ,
             a
             Haunch
             of
             Venyson
             rosted
             ;
             the
             twelfth
             ,
             a
             Pastie
             of
             Venyson
             ;
             the
             thirteenth
             ,
             a
             Kid
             with
             a
             pudding
             in
             the
             belly
             ;
             the
             fourteenth
             ,
             an
             Oliue
             pie
             ;
             the
             fifteenth
             ,
             a
             couple
             of
             Capons
             ;
             the
             sixteenth
             ,
             a
             Custard
             of
             Dousets
             .
             Now
             to
             these
             full
             dishes
             may
             bee
             added
             in
             Sallets
             ,
             Fricases
             ,
             quelquechoses
             ,
             and
             deuised
             paste
             ,
             as
             many
             dishes
             more
             ,
             which
             make
             the
             full
             seruice
             no
             lesse
             then
             two
             and
             thirtie
             dishes
             ,
             which
             is
             as
             much
             as
             can
             conueniently
             stand
             on
             one
             table
             ,
             and
             in
             one
             messe
             ;
             and
             after
             this
             manner
             you
             may
             proportion
             both
             your
             second
             and
             third
             course
             ,
             holding
             fulnesse
             in
             one
             halfe
             of
             the
             dishes
             ,
             and
             shew
             the
             other
             ,
             which
             will
             be
             both
             frugall
             in
             the
             spender
             ,
             contentment
             to
             the
             guest
             ,
             and
             much
             pleasure
             and
             delight
             to
             the
             beholders
             .
             And
             thus
             much
             touching
             the
             ordering
             of
             great
             Feasts
             and
             ordinarie
             entertainements
             .
          
           
             When
             our
             
               English
               Hous-wife
            
             is
             exact
             in
             these
             rules
             before
             
             rehearsed
             ,
             and
             that
             she
             is
             able
             to
             adorne
             and
             bea●tifie
             her
             table
             ,
             with
             all
             the
             vertuous
             illustrations
             meet
             for
             her
             knowledge
             ;
             shee
             shall
             then
             sort
             her
             mind
             to
             the
             vnderstanding
             of
             other
             House-wifely
             secrets
             ,
             right
             profitable
             and
             meet
             for
             her
             vse
             ,
             such
             as
             the
             want
             thereof
             may
             trouble
             her
             when
             need
             ,
             or
             the
             time
             requires
             them
             .
          
           
             Therefore
             first
             I
             would
             haue
             her
             furnish
             her self
             of
             very
             good
             Stils
             ,
             
             for
             the
             distillation
             of
             all
             kindes
             of
             Waters
             ,
             which
             Stils
             would
             either
             bee
             of
             Tinne
             ,
             or
             sweet
             Earth
             ,
             &
             in
             them
             shee
             shall
             distill
             all
             sorts
             of
             waters
             meete
             for
             the
             health
             of
             her
             Houshold
             ,
             as
             Sagewater
             ,
             which
             is
             good
             for
             all
             Rhumes
             and
             Collickes
             ;
             
             Radish
             water
             ,
             which
             is
             good
             for
             the
             stone
             ,
             Angelcia
             water
             good
             for
             infection
             ,
             Celadine
             water
             for
             sore
             eyes
             ,
             Vine
             water
             for
             itchings
             ,
             rose
             water
             ,
             and
             Eye-bright
             water
             for
             dimme
             sights
             ,
             Rosemary
             water
             for
             Fistuloes
             ,
             Treacle
             water
             for
             mouth
             cankers
             ,
             water
             of
             Gloues
             for
             paine
             in
             the
             stomacke
             ,
             Sax●●age
             water
             for
             grauell
             and
             hard
             Vrine
             ,
             Allum
             water
             for
             old
             Vlcers
             ,
             and
             a
             world
             of
             others
             ,
             any
             of
             which
             will
             last
             a
             ●ull
             yeere
             at
             the
             least
             :
             Then
             shee
             shall
             know
             that
             the
             best
             waters
             for
             the
             smoothing
             of
             the
             skinne
             ,
             and
             keeping
             the
             face
             delicate
             and
             ami●ble
             ,
             are
             those
             which
             are
             distilled
             from
             Beane
             flowers
             from
             Strawberies
             ,
             from
             Vine
             〈◊〉
             ,
             ●rom
             Goats
             milke
             ,
             
             from
             Asses
             milke
             ,
             from
             the
             whites
             of
             Eggs
             ,
             from
             the
             Flowers
             of
             Lillies
             ,
             from
             Dragons
             ,
             from
             Calues
             feete
             ,
             from
             branne
             ,
             or
             from
             yelkes
             of
             egges
             ,
             any
             of
             which
             will
             last
             a
             yeere
             or
             better
             .
          
           
             First
             distill
             your
             water
             in
             a
             〈◊〉
             ,
             
             then
             put
             it
             in
             a
             glasse
             of
             great
             strength
             ,
             and
             fill
             it
             with
             those
             flowers
             again
             (
             whose
             colour
             you
             desire
             )
             as
             full
             as
             you
             can
             ,
             &
             stop
             it
             and
             set
             it
             in
             the
             styllatorie
             againe
             ,
             and
             let
             it
             distill
             ,
             &
             you
             shall
             haue
             the
             collour
             you
             distill
             .
          
           
             Take
             of
             Rosemary
             flowers
             two
             handfuls
             ,
             
             of
             mariarome
             ,
             
             winter-sauory
             ,
             rosemary
             ,
             rewe
             ,
             vnset
             Time
             ,
             Germander
             ,
             Rybworte
             ,
             Harts
             tong
             ,
             Mouseare
             ,
             White
             wormwood
             ,
             Buglosse
             ,
             Red
             sage
             ,
             Liuer-worte
             ;
             Hoare-hound
             ,
             fine
             Lauender
             ,
             Issop-cropps
             ,
             Penny-royall
             ,
             Red-fenell●
             of
             each
             of
             these
             one
             handfull
             ;
             of
             Elycompane
             roots
             ,
             cleane
             pared
             and
             sliced
             ,
             two
             handfulls
             ;
             Then
             take
             all
             these
             afore-said
             and
             shred
             them
             ,
             but
             not
             wash
             them
             ;
             then
             take
             foure
             gallons
             and
             more
             of
             stronge
             Ale
             ,
             &
             one
             gallon
             of
             Sack-lees
             ,
             and
             put
             all
             these
             aforesaid
             hearbe●
             shred
             into
             it
             ,
             and
             then
             put
             into
             it
             one
             pound
             of
             Licoras
             bruised
             ,
             halfe
             a
             pound
             of
             any
             seedes
             cleane
             sifted
             and
             bruised
             ,
             and
             of
             Mace
             &
             Nutmeggs
             bruised
             of
             each
             one
             ounce
             ;
             then
             put
             altogether
             into
             your
             stillyng
             -
             pot
             close
             couered
             with
             Rye
             paste
             ,
             and
             make
             a
             soft
             fire
             vnder
             your
             pot
             ,
             and
             as
             the
             head
             of
             the
             Limbecke
             heateth
             ,
             draw
             out
             your
             hot
             water
             and
             put
             in
             cold
             ,
             keeping
             the
             head
             of
             your
             Limbeck
             still
             with
             cold
             water
             ,
             but
             see
             your
             fire
             be
             not
             two
             rash
             at
             the
             first
             ,
             but
             let
             your
             water
             come
             at
             leasure
             ,
             and
             take
             heed
             vnto
             your
             stilling
             that
             your
             water
             change
             not
             white
             ,
             for
             it
             is
             not
             so
             strong
             as
             the
             first
             draught
             is
             ;
             and
             when
             the
             water
             is
             distilled
             ,
             take
             a
             gallon
             glasse
             with
             a
             wide
             mouth
             ,
             and
             put
             therein
             a
             pottell
             of
             the
             best
             water
             and
             cleerest
             ,
             and
             put
             to
             it
             a
             pottell
             of
             Rosa-●olis
             ,
             halfe
             a
             pound
             of
             Dates
             bruised
             ,
             and
             one
             once
             of
             graynes
             ,
             halfe
             a
             pound
             of
             Sugar
             ,
             halfe
             an
             ounce
             of
             seed-pearle
             beaten
             ,
             three
             leaues
             of
             fine
             gold
             ;
             stirre
             all
             these
             together
             well
             ,
             then
             stop
             your
             glasse
             and
             set
             it
             in
             the
             sunne
             the
             space
             of
             one
             or
             two
             moneths
             ,
             and
             then
             clarifie
             it
             and
             vse
             it
             at
             your
             discretion
             ;
             for
             a
             spoonefull
             or
             two
             at
             a
             time
             is
             sufficient
             ,
             and
             the
             vertues
             are
             infinite
             .
          
           
             
             Fill
             a
             pot
             with
             red
             wine
             cleane
             and
             strong
             ,
             and
             put
             therein
             the
             pouders
             of
             camomyle
             ,
             gylly
             flowers
             ,
             ginger
             ,
             pellytory
             ,
             Nutmegg
             ,
             Gallengall
             ,
             Spicknard
             ,
             quenebits
             ,
             
             graines
             of
             pure
             long
             pepper
             ,
             blacke
             pepper
             ,
             commin
             ,
             fenell
             seede
             ,
             smalledge
             ,
             parsley
             ,
             Sage
             ,
             Rew
             ,
             mint
             ,
             calamint
             and
             horshow
             ,
             of
             each
             of
             them
             a
             like
             quantity
             ,
             and
             beware
             they
             differ
             not
             the
             waight
             of
             a
             dram
             vnder
             or
             aboue
             ;
             then
             put
             all
             the
             pouders
             abouesaid
             into
             the
             wine
             ,
             and
             after
             put
             them
             into
             the
             distilling
             pot
             ,
             and
             distill
             it
             with
             a
             soft
             fyre
             ,
             &
             looke
             that
             it
             bee
             well
             luted
             about
             with
             rye
             paste
             ,
             so
             that
             no
             fume
             or
             breath
             goe
             forth
             ,
             and
             looke
             that
             the
             fire
             be
             temperate
             ,
             also
             receiue
             the
             water
             out
             of
             the
             Lymbecke
             into
             a
             glassevyall
             .
             This
             water
             is
             called
             the
             water
             of
             life
             ,
             &
             it
             may
             be
             likned
             to
             Balme
             ,
             for
             it
             hath
             all
             the
             vertues
             and
             properties
             which
             Balme
             hath
             ;
             this
             water
             is
             cleere
             and
             lighter
             then
             rosewater
             ,
             for
             it
             will
             fleete
             aboue
             all
             liquors
             ,
             for
             if
             oyle
             be
             put
             aboue
             this
             water
             ,
             it
             sinketh
             to
             the
             bottome
             .
             This
             water
             keepeth
             flesh
             &
             fish
             both
             raw
             &
             sodden
             in
             his
             own
             kinde
             &
             state
             ,
             it
             is
             good
             against
             aches
             in
             the
             bones
             ,
             the
             poxe
             ,
             and
             such
             like
             ,
             neither
             can
             any
             thing
             kept
             in
             this
             water
             rot
             or
             putrifie
             ,
             it
             doth
             draw
             out
             the
             sweetnesse
             ,
             fauor
             ,
             and
             vertues
             of
             all
             manner
             of
             spices
             ,
             rootes
             and
             hearbes
             that
             are
             wet
             or
             layd
             therein
             ,
             it
             giues
             sweetnes
             to
             all
             manner
             of
             water
             that
             is
             myxt
             with
             it
             ;
             it
             is
             good
             for
             all
             manner
             of
             cold
             sicknesses
             ,
             and
             namely
             for
             the
             palsy
             or
             trembling
             Ioynts
             ,
             &
             stretching
             of
             the
             sinews
             ;
             it
             is
             good
             against
             the
             cold
             gout
             ;
             and
             it
             maketh
             an
             old
             man
             seeme
             young
             ,
             vsing
             to
             drinke
             it
             fasting
             ;
             and
             lastly
             it
             fretteth
             away
             dead
             flesh
             in
             wounds
             ,
             and
             killeth
             the
             canker
             .
          
           
             Take
             rosemary
             ,
             
             Time
             ,
             Issop
             ,
             sage
             ,
             fenell
             ,
             nip
             ,
             roots
             of
             elicompane
             ,
             of
             ech
             an
             handfull
             ,
             of
             marierum
             ,
             and
             penyroyall
             of
             ech
             halfe
             a
             handfull
             ;
             eight
             slippes
             of
             red
             mynt
             ,
             halfe
             a
             pound
             of
             Licoras
             ,
             halfe
             a
             pound
             of
             ani●eeds
             and
             two
             gallands
             of
             the
             best
             Ale
             that
             can
             be
             brewed
             ,
             wash
             all
             these
             hearbes
             cleane
             ,
             &
             put
             into
             the
             Ale
             ,
             licoras
             ,
             aniseeds
             ,
             and
             hearbes
             into
             a
             cleane
             brasse
             pot
             ,
             and
             set
             your
             limbecke
             
             thereon
             ,
             and
             paste
             it
             round
             about
             that
             no
             ayre
             come
             out
             ,
             then
             distill
             the
             water
             with
             a
             gentle
             fire
             ,
             and
             keepe
             the
             lymbecke
             coole
             aboue
             ,
             not
             suffering
             it
             to
             runne
             too
             fast
             ;
             and
             take
             heede
             when
             your
             water
             changeth
             collour
             ,
             to
             put
             another
             glasse
             vnder
             ,
             and
             keepe
             the
             first
             water
             ,
             for
             it
             is
             most
             precious
             ,
             and
             the
             latter
             water
             keepe
             by
             it selfe
             ,
             and
             put
             it
             into
             your
             next
             pot
             ,
             and
             that
             shall
             make
             it
             much
             better
             .
          
           
             
             Take
             of
             balme
             ,
             of
             rosemary
             Flowers
             tops
             and
             all
             ,
             of
             dried
             red
             rose
             leaues
             ,
             of
             penny-royall
             ,
             of
             each
             of
             these
             a
             handfull
             ,
             of
             Issop
             halfe
             a
             handfull
             ,
             one
             roote
             of
             elycompane
             the
             whitest
             that
             can
             be
             got
             ,
             three
             quarters
             of
             a
             pound
             of
             Licoras
             ,
             two
             ounces
             of
             Cinamond
             ,
             two
             drams
             of
             great
             mace
             ,
             two
             drams
             of
             gallendgall
             ,
             three
             drams
             of
             coliander
             seed
             ,
             three
             drammes
             of
             carraway
             seeds
             ,
             two
             or
             three
             Nutmegs
             cut
             in
             foure
             quarters
             ,
             an
             ounce
             of
             aniseeds
             ,
             a
             handfull
             of
             Borage
             ;
             you
             must
             chuse
             a
             faire
             sunny
             day
             to
             gather
             the
             hearbes
             in
             ;
             you
             must
             not
             wash
             them
             ,
             but
             cut
             them
             in
             sunder
             ,
             and
             not
             too
             small
             ;
             then
             lay
             all
             your
             hearbes
             in
             souse
             all
             night
             and
             a
             day
             ,
             with
             the
             spices
             grosly
             beaten
             or
             bruised
             ,
             &
             then
             distill
             it
             in
             order
             aforesaid
             ;
             this
             was
             made
             for
             a
             learned
             Phisitians
             owne
             drinking
             .
          
           
             
             Take
             a
             galland
             of
             Gascoin
             wine
             ginger
             ,
             gallengall
             ,
             nutmegs
             ;
             grains
             ,
             Cloues
             ,
             aniseeds
             ,
             fenell
             seedes
             ,
             carraway
             seeds
             ,
             of
             ech
             one
             dram
             ,
             thē
             take
             sage
             ,
             mints
             ,
             red-roses
             ,
             time
             pellitory
             ,
             Rose-mary
             ;
             wild
             time
             ,
             camomile
             ,
             and
             Lauender
             ,
             of
             ech
             a
             handfull
             ,
             then
             bray
             the
             spices
             small●
             and
             the
             hearbs
             also
             ,
             &
             put
             al
             together
             into
             the
             wine
             ,
             and
             let
             it
             stand
             so
             twelue
             houres
             ,
             stirring
             it
             diuers
             times
             ,
             then
             distill
             it
             with
             a
             limbecke
             ,
             and
             keepe
             the
             first
             water
             ,
             for
             it
             is
             best
             :
             of
             a
             gallon
             of
             wine
             you
             must
             not
             take
             aboue
             a
             quart
             of
             water
             ;
             this
             water
             comforteth
             the
             vitall
             spirits
             ,
             and
             helpeth
             inward
             diseases
             that
             commeth
             of
             cold
             ,
             as
             the
             palsey
             ,
             
             the
             contraction
             of
             sinewes
             ,
             also
             it
             killeth
             wormes
             ,
             and
             comforts
             the
             stomacke
             ;
             it
             cureth
             the
             cold
             dropsy
             ,
             helps
             the
             stone
             ,
             the
             stinking
             breath
             ,
             and
             maketh
             one
             seem
             yong
             .
          
           
             Take
             a
             pottell
             of
             the
             best
             Sacke
             ,
             
             &
             halfe
             a
             pint
             of
             Rose-water
             ,
             a
             quarter
             &
             half
             of
             a
             pound
             of
             good
             Cinamon
             well
             bruised
             ,
             but
             not
             small
             beaten
             ;
             distill
             all
             these
             together
             in
             a
             glasse-still
             ,
             but
             you
             must
             carefully
             looke
             to
             it
             ,
             that
             it
             boyle
             not
             ouer
             hastily
             ,
             &
             attend
             it
             with
             cold
             wet
             cloathes
             ●o
             coole
             the
             top
             of
             the
             still
             if
             the
             water
             should
             offer
             to
             boyle
             too
             hastily
             .
             This
             water
             is
             very
             soueraigne
             for
             the
             stomacke
             ,
             the
             head
             ,
             and
             all
             the
             inward
             parts
             ;
             it
             helps
             digestion
             ,
             &
             comforteth
             the
             vitall
             spirits
             .
          
           
             1
             Take
             Fennell
             ,
             
             Rew
             ,
             Veruine
             ,
             Endiue
             ,
             Betony
             ,
             Germander
             ,
             Redrose
             ,
             Capillus
             veneris
             ,
             of
             each
             an
             ounce
             ;
             stampe
             them
             and
             steepe
             them
             in
             white
             wine
             a
             day
             and
             a
             night
             ,
             and
             distill
             water
             of
             them
             ,
             which
             water
             will
             diuide
             in
             three
             parts
             ,
             the
             first
             water
             you
             shall
             put
             in
             a
             glasse
             by
             it selfe
             ,
             for
             it
             is
             more
             pretious
             then
             gold
             ,
             the
             second
             as
             siluer
             ,
             and
             the
             third
             as
             Balme
             ,
             and
             keepe
             these
             three
             parts
             in
             Glasses
             :
             this
             water
             you
             shall
             giue
             the
             rich
             for
             gold
             ,
             to
             meaner
             for
             siluer
             ,
             to
             poore
             men
             for
             Balme
             :
             this
             water
             keepeth
             the
             sight
             in
             cleernes
             ,
             and
             purgeth
             all
             grosse
             humors
             .
          
           
             2
             Take
             Salgemma
             a
             pound
             ,
             and
             lay
             it
             in
             a
             green
             docke
             leafe
             ,
             and
             lay
             it
             in
             the
             fier
             till
             it
             bee
             well
             rosted
             ,
             and
             waxe
             white
             ,
             and
             put
             it
             in
             a
             glasse
             against
             the
             aire
             a
             night
             ,
             and
             on
             the
             morrow
             it
             shal
             be
             turned
             to
             a
             white
             water
             like
             vnto
             Christall
             :
             keepe
             this
             water
             well
             in
             a
             glasse
             ,
             and
             put
             a
             drop
             into
             the
             eie
             ,
             and
             it
             shall
             clense
             and
             sharpe
             the
             sight
             :
             it
             is
             good
             for
             any
             euill
             at
             the
             heart
             ,
             for
             the
             morphew
             ,
             and
             the
             canker
             in
             the
             mouth
             ,
             and
             for
             diuers
             other
             euils
             in
             the
             body
             .
          
           
             3
             Take
             the
             roots
             of
             Fenell
             ,
             Parseley
             ,
             Endiue
             ,
             Betony
             ,
             
             of
             each
             an
             ounce
             ,
             and
             first
             wash
             them
             well
             in
             luke-warme
             water
             ,
             and
             bray
             them
             well
             with
             white
             wine
             a
             day
             and
             a
             night
             ,
             and
             then
             distill
             them
             into
             water
             :
             this
             water
             is
             more
             worthy
             then
             Balme
             ;
             it
             preserueth
             the
             sight
             much
             ,
             and
             clenseth
             it
             of
             all
             filth
             ,
             it
             restraineth
             teares
             ,
             and
             comforteth
             the
             head
             ,
             and
             auoideth
             the
             water
             that
             commeth
             through
             the
             payne
             in
             the
             head
             .
          
           
             4
             Take
             the
             seed
             of
             Parseley
             ,
             Achannes
             ,
             Veruine
             ,
             Carawaies
             ,
             and
             centuary
             ,
             of
             each
             ten
             drams
             ;
             beat
             all
             these
             together
             ,
             and
             put
             it
             in
             warme
             water
             a
             day
             and
             a
             night
             ,
             and
             put
             it
             in
             a
             vessell
             to
             distill
             :
             this
             water
             is
             a
             pretious
             water
             for
             all
             sore
             eies
             ,
             and
             very
             good
             for
             the
             health
             of
             man
             or
             womans
             bodie
             .
          
           
             5
             Take
             limmel
             of
             gold
             ,
             siluer
             ,
             lattin
             ,
             copper
             ,
             iron
             ,
             steele
             ,
             &
             leade
             ;
             &
             take
             lethurgy
             of
             gold
             &
             siluer
             ,
             take
             callamint
             &
             columbine
             ,
             &
             steep
             al
             together
             ,
             the
             first
             day
             in
             the
             vrine
             of
             a
             man-childe
             ,
             that
             is
             between
             a
             day
             &
             a
             night
             ,
             the
             second
             day
             in
             white
             wine
             ,
             the
             third
             day
             in
             the
             iuyce
             of
             fennel
             ,
             the
             fourth
             day
             in
             the
             whites
             of
             egges
             ,
             the
             fift
             day
             in
             the
             womans
             milke
             that
             nourisheth
             a
             man-child
             ,
             the
             sixt
             day
             in
             red
             wine
             ,
             the
             seuenth
             day
             in
             the
             whites
             of
             egges
             ,
             and
             vpon
             the
             eight
             day
             bind
             all
             these
             together
             ,
             and
             distill
             the
             water
             of
             them
             ,
             and
             keepe
             this
             water
             in
             a
             vessell
             of
             gold
             or
             siluer
             :
             the
             vertues
             of
             this
             water
             are
             these
             ,
             first
             it
             expelleth
             all
             rhumes
             ,
             and
             doth
             away
             all
             manner
             of
             sicknes
             from
             the
             eies
             ,
             and
             weares
             away
             the
             pearle
             ,
             pin
             and
             webbe
             ;
             it
             draweth
             againe
             into
             his
             owne
             kinde
             the
             eie-lids
             that
             haue
             been
             bleared
             ,
             it
             easeth
             the
             ache
             of
             the
             head
             ,
             and
             if
             a
             man
             drinke
             it
             ,
             maketh
             him
             looke
             young
             euen
             in
             old
             age
             ,
             besides
             a
             world
             of
             ohter
             most
             excellent
             vertues
             .
          
           
             6
             Take
             the
             Gold-smiths
             stone
             ,
             and
             put
             it
             into
             the
             fier
             ,
             till
             it
             bee
             red-hot
             ,
             and
             quench
             it
             in
             a
             pint
             of
             white
             wine
             ,
             and
             doe
             so
             nine
             times
             ,
             and
             after
             grind
             it
             ,
             and
             beat
             it
             
             small
             ,
             and
             clense
             it
             as
             cleane
             as
             you
             may
             ,
             and
             after
             set
             it
             in
             the
             sunne
             with
             the
             water
             of
             Fennell
             distilled
             ,
             and
             Ve●uine
             ,
             Roses
             ,
             Celladine
             and
             Rew
             ,
             and
             a
             little
             Aquauite
             ,
             and
             when
             you
             haue
             sprinkled
             it
             in
             the
             water
             nine
             times
             ,
             put
             it
             then
             in
             a
             vessell
             of
             glasse
             ,
             and
             yet
             vpon
             a
             reuersion
             of
             the
             water
             distill
             it
             ,
             till
             it
             passe
             ouer
             the
             touch
             foure
             or
             fiue
             inches
             ;
             and
             when
             you
             will
             vse
             it
             then
             stirre
             it
             all
             together
             ,
             and
             then
             take
             vp
             a
             drop
             with
             a
             feather
             ,
             and
             put
             it
             on
             your
             naile
             ,
             &
             if
             it
             abyde
             ,
             it
             is
             fine
             and
             good
             :
             then
             put
             it
             in
             the
             eie
             that
             runneth
             ,
             or
             annoynt
             the
             head
             with
             it
             if
             it
             ake
             ,
             and
             the
             temples
             ,
             and
             beleeue
             it
             ,
             that
             of
             all
             waters
             this
             is
             the
             most
             pretious
             ,
             and
             helpeth
             the
             sight
             or
             any
             paine
             in
             the
             head
             .
          
           
             The
             water
             of
             Cheruyle
             is
             good
             for
             a
             sore
             mouth
             .
          
           
             The
             water
             of
             Callamynt
             is
             good
             for
             the
             stomacke
             .
             
          
           
             The
             water
             of
             Planten
             is
             good
             for
             the
             fluxe
             ,
             and
             the
             hot
             dropsy
             .
          
           
             Water
             of
             Fennell
             is
             good
             to
             make
             a
             fat
             body
             small
             ,
             and
             also
             for
             the
             eies
             .
          
           
             Water
             of
             Violets
             is
             good
             for
             a
             man
             that
             is
             sore
             within
             his
             body
             ,
             and
             for
             the
             raynes
             ,
             and
             for
             the
             liuer
             .
          
           
             Water
             of
             endiue
             is
             good
             for
             the
             dropsy
             ,
             and
             for
             the
             iaundyse
             ,
             and
             the
             stomacke
             .
          
           
             Water
             of
             Borage
             is
             good
             for
             the
             stomacke
             ,
             and
             for
             the
             illica
             passio
             ,
             and
             many
             other
             sicknesses
             in
             the
             body
             .
          
           
             Water
             of
             both
             Sages
             is
             good
             for
             the
             palsey
             .
          
           
             Water
             of
             Bettony
             ,
             is
             good
             for
             the
             heary
             ago
             ,
             and
             all
             inward
             sicknesses
             .
          
           
             Water
             of
             Radish
             drunke
             twice
             a
             day
             ,
             at
             each
             time
             an
             ounce
             ,
             or
             an
             ounce
             and
             a
             halfe
             ,
             doth
             multiply
             and
             prouoke
             lust
             ,
             and
             also
             it
             prouoketh
             the
             tearmes
             in
             women
             .
          
           
             Rosemary
             water
             (
             the
             face
             washed
             therein
             both
             morning
             and
             night
             )
             causeth
             a
             faire
             and
             cleere
             countenance
             :
             
             also
             the
             head
             washed
             therewith
             ,
             and
             let
             dry
             of
             it selfe
             ,
             preserueth
             the
             falling
             of
             the
             hai●e
             ,
             and
             causeth
             more
             to
             growe
             ;
             also
             two
             ounces
             of
             the
             same
             drunke
             ,
             driueth
             venome
             out
             of
             the
             body
             in
             the
             same
             sort
             as
             Methridate
             doth
             ;
             the
             same
             twice
             or
             thrice
             drunke
             at
             each
             time
             halfe
             an
             ounce
             ,
             rectifieth
             the
             mother●
             and
             it
             causeth
             womē
             to
             be
             fruitful
             :
             when
             one
             maketh
             a
             Bath
             of
             this
             decoction
             ,
             it
             is
             called
             the
             Bathe
             of
             life
             ;
             the
             same
             drunke
             comforteth
             the
             heart
             ,
             the
             brayne
             ,
             and
             the
             whole
             body
             ,
             and
             clenseth
             away
             the
             spots
             of
             the
             face
             ;
             it
             maketh
             a
             man
             looke
             young
             ,
             and
             causeth
             women
             to
             conceiue
             quickly
             ,
             and
             hath
             all
             the
             vertues
             of
             Balme
             .
          
           
             Water
             of
             Rew
             drunke
             in
             a
             morning
             foure
             or
             fiue
             daies
             together
             ,
             at
             each
             time
             an
             ounce
             ,
             purifieth
             the
             flowers
             in
             women
             ;
             the
             same
             water
             drunke
             in
             the
             morning
             fasting
             ,
             is
             good
             against
             the
             gryping
             of
             the
             bowels
             ,
             and
             drunke
             at
             morning
             and
             at
             night
             ,
             at
             each
             time
             an
             ounce
             ,
             it
             prouoketh
             the
             termes
             in
             women
             .
          
           
             The
             water
             of
             Sorrell
             drunke
             is
             good
             for
             al
             burning
             &
             pestilent
             feuers
             ,
             and
             all
             other
             hot
             sicknesses
             ;
             being
             mixt
             with
             beere
             ,
             ale
             or
             wine
             ,
             it
             ●laketh
             thirst
             ;
             it
             is
             also
             good
             for
             the
             yellow
             Iaundise
             ,
             being
             taken
             sixe
             or
             eight
             daies
             together
             ;
             it
             also
             expelleth
             heate
             from
             the
             liuer
             if
             it
             be
             drunke
             ,
             and
             a
             clothe
             wet
             in
             the
             same
             and
             a
             little
             wrong
             out
             ,
             and
             so
             applied
             to
             the
             right
             side
             ouer
             against
             the
             liuer
             ,
             and
             when
             it
             is
             drie
             then
             wet
             another
             ,
             and
             apply
             it
             ;
             and
             thus
             doe
             three
             or
             foure
             times
             together
             .
          
           
             Lastly
             the
             water
             of
             Angelica
             is
             good
             for
             the
             head
             ,
             for
             inward
             infection
             ,
             either
             of
             the
             plague
             or
             pestilence
             ,
             it
             is
             very
             soueraigne
             for
             sore
             breasts
             ;
             also
             the
             same
             water
             being
             drunke
             of
             twelue
             or
             thirteene
             daies
             together
             ,
             is
             good
             to
             vnlade
             the
             stomacke
             of
             grosse
             humors
             and
             superfluities
             ,
             and
             it
             strengthneth
             and
             comforteth
             all
             the
             
             vniuersall
             parts
             of
             the
             body
             :
             and
             lastly
             ,
             it
             is
             a
             most
             soueraine
             medicine
             for
             the
             gout
             ,
             by
             bathing
             the
             diseased
             member
             much
             therein
             .
          
           
             Now
             to
             conclude
             and
             knit
             vp
             this
             chapter
             ,
             it
             is
             meete
             that
             our
             huswife
             know
             that
             from
             the
             eight
             of
             the
             kallends
             of
             the
             moneth
             of
             aprill
             vnto
             the
             eight
             of
             the
             Callends
             of
             Iuly
             ,
             all
             manner
             of
             hearbes
             &
             leaues
             are
             in
             that
             time
             most
             in
             strength
             and
             of
             the
             greatest
             vertue
             to
             be
             vsed
             and
             put
             in
             all
             manner
             of
             medicines
             ,
             also
             from
             the
             eight
             of
             the
             Callends
             of
             Iuly
             vnto
             the
             eight
             of
             the
             Callends
             of
             October
             the
             stalks
             ,
             stems
             and
             hard
             braunches
             of
             euery
             hearbe
             and
             plant
             is
             most
             in
             strength
             to
             be
             vsed
             in
             medicines
             ;
             and
             from
             the
             eight
             of
             the
             callends
             of
             October
             ,
             vnto
             the
             eight
             of
             the
             Callends
             of
             Aprill
             ,
             all
             manner
             of
             roots
             of
             hearbs
             and
             plants
             are
             the
             most
             of
             strength
             and
             vertue
             to
             be
             vsed
             in
             all
             manner
             of
             medicines
             .
          
           
             To
             make
             an
             excellent
             sweet
             water
             for
             perfume
             ,
             
             you
             shall
             take
             of
             Basill
             ,
             mints
             ,
             Mariorum
             ,
             Corne
             flagge
             roots
             ,
             Isop
             ,
             Sauory
             ,
             Sage
             ,
             Balme
             ,
             Lauender
             and
             Rosemary
             ,
             of
             each
             one
             a
             handfull
             ,
             of
             Cloues
             ,
             Cinamon
             and
             Nutmegges
             of
             each
             halfe
             an
             ounce
             ,
             then
             three
             or
             foure
             Pome-citrous
             cut
             into
             slices
             ,
             infuse
             all
             these
             into
             Damaske-rose
             water
             the
             space
             of
             three
             daies
             ,
             &
             then
             distill
             it
             with
             a
             gentle
             fire
             of
             Charcole
             ,
             then
             when
             you
             haue
             put
             it
             into
             a
             very
             clean
             glasse
             ,
             take
             of
             fat
             Muske
             ,
             Ciuet
             ,
             and
             Ambergreece
             of
             each
             the
             quantity
             of
             a
             scruple
             ,
             and
             put
             into
             a
             ragge
             of
             fine
             Lawne
             ,
             and
             then
             hang
             it
             within
             the
             water
             :
             This
             being
             either
             burnt
             vpon
             a
             hot
             pan
             ,
             or
             else
             boiled
             in
             perfuming
             pannes
             with
             Cloues
             ,
             B●y
             leaues
             and
             Lemmon
             pils
             ,
             will
             make
             the
             most
             delicatest
             perfume
             that
             may
             be
             without
             any
             offence
             ,
             and
             will
             last
             the
             longest
             of
             all
             o●her
             sweet
             perfumes
             ,
             as
             hath
             been
             found
             by
             experience
             .
          
           
             To
             perfume
             gloues
             excellently
             ,
             
             take
             the
             oyle
             of
             sweet
             
             Almonds
             ,
             oyle
             of
             Almonds
             ,
             oyle
             of
             Nutmegs
             ,
             oyle
             of
             Beniamin
             ,
             of
             each
             a
             dramme
             ,
             of
             Ambergreece
             one
             graine
             ,
             fat
             Muske
             two
             graines
             :
             mixe
             them
             altogether
             and
             grind
             them
             vpon
             a
             painters
             stone
             ,
             and
             then
             annoint
             the
             gloues
             therewith
             :
             yet
             before
             you
             annoint
             them
             let
             them
             be
             dampishly
             moistned
             with
             Damaske
             Rose
             water
             .
          
           
             
             To
             perfume
             a
             Ierkin
             well
             ,
             take
             the
             oyle
             of
             Beniamin
             a
             penny-worth
             ,
             oyle
             of
             Spike
             ,
             and
             oyle
             of
             Oliues
             half
             peny-worths
             of
             each
             ,
             and
             take
             two
             spunges
             and
             warme
             one
             of
             them
             against
             the
             fire
             and
             rubbe
             your
             Ierkin
             therewith
             ;
             and
             when
             the
             oyle
             is
             dryed
             ,
             take
             the
             other
             spunge
             and
             dippe
             it
             in
             the
             oyle
             and
             rub
             your
             Ierkin
             therewith
             til
             it
             bee
             dry
             ,
             then
             lay
             on
             the
             perfume
             before
             prescribed
             for
             gloues
             .
          
           
             
             To
             make
             very
             good
             washing
             balls
             take
             Storax
             of
             both
             kindes
             ,
             Beniamin
             ,
             Calamus
             Aromaticus
             ,
             Labdanum
             of
             each
             a
             like
             ;
             and
             bray
             them
             two
             powder
             with
             Cloues
             and
             Arras
             ;
             then
             beate
             them
             all
             with
             a
             sufficient
             quantity
             of
             Sope
             till
             it
             bee
             stiffe
             ,
             then
             with
             your
             hand
             you
             shall
             worke
             it
             like
             paste
             ,
             and
             make
             round
             balls
             thereof
             .
          
           
             
             To
             make
             Muske
             balls
             ,
             take
             Nutmegs
             ,
             Mace
             ,
             Cloues
             ,
             Saffron
             and
             Cinamon
             ,
             of
             each
             the
             waight
             of
             jj
             d
             ,
             and
             beat
             to
             fine
             powder
             ,
             of
             Masticke
             the
             weight
             of
             two-pence
             halfe
             peny
             ,
             of
             Storax
             the
             weight
             of
             six-pence
             ;
             of
             Labdanum
             the
             weight
             ten-pence
             ;
             of
             Ambergreece
             the
             weight
             of
             sixe-pence
             ;
             and
             of
             Muske
             foure
             graines
             ,
             dissolue
             and
             worke
             all
             these
             in
             hard
             sweet
             sope
             till
             it
             come
             to
             a
             stiffe
             paste
             ,
             and
             then
             make
             balls
             thereof
             .
          
           
             
             To
             make
             a
             good
             perfume
             to
             burne
             ,
             take
             Beniamin
             one
             ounce
             ,
             Storax
             Calamint
             two
             ounces
             ,
             of
             Masticke
             ,
             white
             Ambergreece
             ,
             of
             each
             one
             ounce
             ,
             Ireos
             ,
             Calamus
             aromaticus
             ,
             Cypesse
             wood
             ,
             of
             each
             halfe
             an
             ounce
             ,
             
             of
             Camphire
             one
             scruple
             ,
             Labdanum
             one
             ounce
             :
             beate
             all
             these
             to
             powder
             ,
             then
             take
             of
             Sallow
             Charcole
             ●ixe
             ounces
             ,
             of
             liquid
             Storax
             two
             ounces
             ,
             beate
             them
             all
             with
             Aquauita
             ,
             and
             then
             shall
             you
             role
             them
             into
             long
             round
             roules
             .
          
           
             To
             make
             Pomanders
             ,
             
             take
             two
             peniworth
             of
             Labdanum
             two
             peniworth
             of
             Storax
             liquid
             ,
             one
             peniworth
             of
             Calamus
             aromaticus
             ,
             as
             much
             Balme
             ,
             halfe
             a
             quarter
             of
             a
             pound
             of
             fine
             waxe
             ,
             of
             Cloues
             &
             Mace
             two
             peny-worth
             ,
             of
             liquid
             Aloes
             three
             peniworth
             ,
             of
             Nutmegges
             eight
             peniworth
             ,
             and
             of
             Muske
             foure
             graines
             ;
             beat
             all
             these
             exceedingly
             together
             till
             they
             come
             to
             a
             perfect
             substance
             ,
             then
             mould
             it
             in
             any
             fashion
             you
             please
             and
             drie
             it
             .
          
           
             To
             make
             excellent
             strong
             Vinegar
             ,
             
             you
             shall
             brew
             the
             strongest
             Ale
             that
             may
             be
             ,
             and
             hauing
             tunned
             it
             in
             a
             very
             strong
             vessell
             ,
             you
             shal
             set
             it
             either
             in
             your
             garden
             or
             some
             other
             safe
             place
             abroad
             ,
             where
             it
             may
             haue
             the
             whole
             summer
             daies
             sunne
             to
             shine
             vpon
             it
             ,
             and
             there
             let
             it
             lie
             till
             it
             be
             extreame
             sowre
             ,
             then
             into
             a
             Hogshead
             of
             this
             Vinegar
             put
             the
             leaues
             of
             foure
             or
             fiue
             hundred
             Damaske
             Roses
             ,
             and
             after
             they
             haue
             layen
             for
             the
             space
             of
             a
             moneth
             therein
             ,
             house
             the
             Vinegar
             and
             draw
             it
             as
             you
             neede
             it
             .
          
           
             To
             make
             drie
             Vinegar
             which
             you
             may
             carry
             in
             your
             pocket
             ,
             
             you
             ●hall
             take
             the
             blades
             of
             greene
             corne
             either
             Wheat
             or
             Rie
             ,
             and
             beat
             it
             in
             a
             morter
             with
             the
             strongest
             Vinegar
             you
             can
             get
             till
             it
             come
             to
             a
             paste
             ;
             then
             role
             it
             into
             little
             balls
             ,
             and
             dry
             it
             in
             the
             sunne
             till
             it
             be
             very
             hard
             ,
             then
             when
             you
             haue
             any
             occasion
             to
             vse
             it
             ,
             cut
             a
             little
             peece
             thereof
             and
             dissolue
             it
             in
             wine
             ,
             and
             it
             will
             make
             a
             strong
             Vinegar
             .
          
           
             To
             make
             Veriuice
             ,
             you
             shall
             gather
             your
             Crabbs
             as
             
             soone
             as
             the
             kernels
             turne
             blacke
             ,
             
             and
             hauing
             laid
             them
             a
             while
             in
             a
             heape
             to
             sweat
             together
             ,
             take
             them
             and
             picke
             them
             from
             stalkes
             ,
             blacks
             and
             rottennesse
             :
             then
             in
             long
             troughs
             with
             beetles
             for
             the
             purpose
             ,
             crush
             and
             breake
             them
             all
             to
             mash
             :
             then
             make
             a
             bagge
             of
             course
             haire-cloth
             as
             square
             as
             the
             presse
             ,
             and
             fill
             it
             with
             the
             crusht
             Crabs
             ;
             then
             put
             it
             into
             the
             presse
             ,
             and
             presse
             it
             while
             any
             moysture
             will
             drop
             forth
             ,
             hauing
             a
             cleane
             vessell
             vnderneath
             to
             receiue
             the
             liquor
             :
             this
             done
             ,
             tun
             it
             vp
             into
             sweet
             Hogsheads
             ,
             and
             to
             euery
             Hogshead
             put
             halfe
             a
             dozen
             handfuls
             of
             Damaske
             Rose
             leaues
             ,
             and
             then
             b●●ng
             it
             vp
             ,
             and
             spend
             it
             as
             you
             shall
             haue
             occasion
             .
          
           
             Many
             other
             pretty
             secrets
             there
             are
             belonging
             vnto
             curious
             Hous-wiues
             ,
             but
             none
             more
             necessary
             then
             these
             already
             rehearsed
             ,
             except
             such
             as
             shall
             hereafter
             follow
             in
             their
             proper
             places
             .
          
           
             
             Take
             of
             Arras
             sixe
             ounces
             ,
             of
             Damaske
             rose-leaues
             as
             much
             ,
             of
             Margerom
             and
             sweete
             Basill
             ,
             of
             each
             an
             ounce
             ,
             of
             Cloues
             two
             ounces
             ,
             yellow
             Saunders
             two
             ounces
             ,
             of
             Citron
             pills
             seuen
             drams
             ,
             of
             Lign●m-aloes
             one
             ounce
             ,
             of
             Beniamine
             one
             ounce
             ,
             of
             Storaxe
             one
             ounce
             ,
             of
             Muske
             one
             dram
             :
             bruise
             all
             these
             ,
             and
             put
             them
             into
             a
             bagge
             of
             silke
             or
             linnen
             ,
             but
             silke
             is
             the
             best
             .
          
           
             Take
             of
             Arras
             foure
             ounces
             ,
             of
             Gallaminis
             one
             ounce
             ,
             of
             Ciris
             halfe
             an
             ounce
             ,
             
             of
             Rose
             leaues
             dried
             two
             handfuls
             ,
             of
             dried
             Marierom
             one
             handfull
             ,
             of
             spike
             one
             handfull
             ,
             Cloues
             one
             ounce
             ,
             of
             Beniamine
             &
             Storaxe
             of
             each
             two
             ounces
             ,
             of
             white
             Saunders
             and
             yellow
             of
             each
             one
             ounce
             :
             beate
             all
             these
             into
             a
             grosse
             powder
             ,
             then
             put
             to
             it
             Muske
             a
             dram
             ,
             of
             Ciuet
             halfe
             a
             dram
             ,
             and
             of
             Ambergreece
             halfe
             a
             dram
             ;
             then
             put
             then
             into
             a
             Taffata
             bag
             and
             vse
             it
             .
          
           
           
             Take
             of
             Bay
             leaues
             one
             handfull
             ,
             
             of
             red
             Roses
             two
             handfuls
             of
             Damaske
             Roses
             three
             handfull
             ,
             of
             Lauender
             foure
             handfuls
             ,
             of
             Basill
             one
             handfuls
             ,
             Mariorum
             two
             handfulls
             ,
             of
             Camomile
             one
             handfull
             ,
             the
             young
             tops
             of
             sweete
             B●ia●
             two
             handfulls
             ,
             of
             Mandelion●tansey
             two
             handfuls
             ,
             of
             Orange
             pils
             sixe
             or
             seuen
             ounces
             ,
             of
             Cloues
             and
             Mace
             a
             groats
             worth
             :
             put
             all
             these
             together
             in
             a
             pottle
             of
             new
             Ale
             in
             comes
             for
             the
             space
             of
             three
             daies
             ,
             shaking
             it
             euery
             day
             three
             or
             foure
             times
             ;
             then
             distill
             it
             the
             fourth
             day
             in
             a
             still
             with
             a
             continuall
             soft
             fire
             ,
             and
             after
             it
             is
             distilled
             ,
             put
             into
             it
             a
             graine
             or
             to
             of
             Muske
             .
          
           
             Take
             a
             quart
             of
             Malmsey
             lees
             ,
             
             or
             a
             quart
             of
             Malmsey
             simply
             ,
             one
             handfull
             of
             Margerome
             ,
             of
             Bassill
             as
             much
             ,
             of
             Lauender
             foure
             handfulls
             ,
             Bay
             leaues
             one
             good
             handfull
             ,
             Damask-Rose
             leaues
             foure
             handfuls
             ,
             and
             as
             many
             of
             red
             ,
             the
             pils
             of
             sixe
             Oranges
             ,
             or
             for
             want
             of
             them
             one
             handfull
             of
             the
             tender
             leaues
             of
             Walnut-trees
             ,
             of
             Beniamine
             halfe
             an
             ounce
             ,
             of
             Callamus
             Aramaticus
             as
             much
             ,
             of
             Camphyr
             foure
             〈◊〉
             ,
             of
             Cloues
             one
             ounce
             ,
             of
             Baldamum
             halfe
             an
             ounce●
             then
             take
             a
             pottle
             of
             running
             water
             ,
             and
             put
             in
             all
             these
             spices
             bruised
             into
             your
             Water
             and
             Malmsey
             together
             in
             a
             close
             stopped
             pot
             ,
             with
             a
             good
             handfull
             of
             Rosemarie
             ,
             and
             let
             them
             stand
             for
             the
             space
             of
             sixe
             dayes
             ;
             then
             distill
             it
             with
             a
             soft
             fire
             ;
             then
             set
             it
             in
             the
             Sunne
             sixteene
             dayes
             with
             foure
             graines
             of
             Muske
             bruised
             .
             This
             quantitie
             will
             make
             three
             quarts
             of
             water
             ,
             Probatum
             .
          
           
             Take
             and
             brew
             very
             strong
             Ale
             ,
             
             then
             take
             halfe
             a
             dozen
             gallons
             of
             the
             first
             running
             ,
             &
             set
             it
             abroad
             to
             coole
             ,
             and
             when
             it
             is
             cold
             ,
             put
             Yest
             vnto
             it
             ,
             and
             head
             it
             very
             strongly
             :
             then
             put
             it
             vp
             in
             a
             Firkin
             ,
             and
             distill
             it
             in
             the
             Sunne
             ;
             then
             take
             foure
             or
             fiue
             handfull
             of
             Beanes
             ,
             and
             parch
             them
             in
             a
             pan
             till
             they
             burst●
             then
             put
             them
             in
             as
             
             hot
             as
             you
             can
             into
             the
             firkin
             ,
             and
             stop
             it
             with
             a
             little
             clay
             about
             the
             bung-hole
             :
             then
             take
             a
             handfull
             of
             cleane
             Ri●
             leauen
             and
             put
             in
             the
             firkin
             ;
             then
             take
             a
             quantitie
             of
             Barberries
             ,
             and
             bruise
             and
             straine
             them
             into
             the
             firkin
             ,
             and
             a
             good
             handfull
             of
             salt
             ,
             and
             let
             them
             lie
             and
             worke
             in
             the
             Sun
             from
             May
             till
             August
             :
             then
             hauing
             the
             full
             strength
             ,
             take
             Rose-leaues
             and
             clip
             the
             white
             ends
             off
             ,
             and
             let
             them
             drie
             in
             the
             Sunne
             ;
             then
             take
             Elder-flowers
             and
             picke
             them
             ,
             and
             dry
             them
             in
             the
             Sunne
             ,
             and
             when
             they
             are
             dry
             ,
             put
             them
             in
             bags
             ,
             and
             keepe
             them
             all
             the
             Winter
             :
             then
             take
             a
             pottle-pot
             ,
             and
             draw
             forth
             a
             pottle
             out
             of
             the
             firkin
             into
             the
             bottle
             ,
             and
             put
             a
             handfull
             of
             the
             red
             rose-leaues
             ,
             and
             another
             of
             the
             Elder-flowers
             ,
             and
             put
             into
             the
             bottle
             ,
             and
             hang
             it
             in
             the
             Sunne
             ,
             where
             you
             may
             occupie
             the
             same
             ,
             and
             when
             it
             is
             emptie
             ,
             take
             out
             all
             the
             leaues
             ,
             and
             fill
             againe
             as
             you
             did
             before
             .
          
           
             
             Take
             Angelica-water
             and
             Rose-water
             ,
             and
             put
             into
             them
             the
             powder
             of
             Cloues
             ,
             Amber-greece
             ,
             Muske
             and
             Lignum
             Aloes
             ,
             Beniamine
             and
             Callamus
             Aramattecus
             ;
             boyle
             these
             till
             halfe
             bee
             consumed
             ;
             then
             straine
             it
             ,
             and
             put
             your
             Gloues
             therein
             ;
             then
             hang
             them
             in
             the
             Sunne
             to
             drie
             ,
             and
             turne
             them
             often
             ;
             and
             thus
             three
             times
             wet
             them
             ,
             and
             drie
             them
             againe
             :
             or
             otherwise
             ,
             take
             Rosewater
             and
             wet
             your
             Gloues
             therein
             ,
             then
             hang
             them
             vp
             till
             they
             be
             almost
             drie
             ;
             then
             take
             halfe
             an
             ounce
             of
             Beniamine
             ,
             and
             grind
             it
             with
             Oyle
             of
             Almons
             ,
             and
             rub
             it
             on
             the
             Gloues
             till
             it
             be
             almost
             dried
             in
             :
             then
             take
             twentie
             graines
             of
             Amber-greece
             ,
             and
             twentie
             graines
             of
             Muske
             ,
             and
             grind
             them
             together
             with
             Oyle
             of
             Almons
             ,
             and
             so
             rub
             it
             on
             the
             Gloues
             ,
             and
             then
             hang
             them
             vp
             to
             drie
             ,
             or
             else
             let
             them
             drie
             in
             your
             bosome
             ,
             and
             so
             after
             vse
             them
             at
             your
             pleasure
             .
          
           
             It
             is
             necessarie
             that
             our
             
               English
               Hous-wife
            
             be
             skilfull
             in
             
             the
             election
             ,
             preseruation
             and
             curing
             of
             all
             sorts
             of
             wines
             ,
             
             because
             they
             be
             vsuall
             charges
             vnder
             her
             hands
             ,
             and
             by
             the
             least
             neglect
             must
             turne
             the
             husband
             to
             much
             losse
             :
             therefore
             to
             speake
             first
             of
             the
             election
             of
             sweete
             wines
             ,
             she
             must
             bee
             carefull
             that
             her
             Malmseys
             bee
             full
             Wines
             ,
             pleasant
             ,
             well
             hewed
             and
             fine
             :
             that
             Bastard
             be
             fat
             ,
             and
             if
             it
             be
             tawny
             it
             skils
             no●
             ,
             for
             the
             tawny
             Bastards
             be
             alwaies
             the
             sweetest
             .
             Muskadine
             must
             bee
             great
             ,
             pleasant
             and
             strong
             ,
             with
             a
             sweete
             sent
             ,
             and
             with
             Amber
             colour
             .
             Sacke
             if
             it
             bee
             Seres
             (
             as
             it
             should
             be
             )
             you
             shall
             know
             it
             by
             the
             marke
             of
             a
             corke
             burned
             on
             one
             side
             of
             the
             bung
             ,
             and
             they
             be
             euer
             full
             gadge
             ,
             and
             so
             are
             no
             other
             Sacks
             ,
             and
             the
             longer
             they
             lie
             ,
             the
             better
             they
             be
             .
          
           
             Take
             a
             pleasant
             Butt
             of
             Malmsey
             ,
             
             and
             draw
             it
             out
             a
             quarter
             and
             more
             ;
             then
             fill
             it
             vp
             with
             fat
             Bastard
             within
             eight
             gallants
             ,
             or
             there-abouts
             ,
             and
             parill
             it
             with
             six
             eggs
             ,
             yel●s
             and
             all
             ,
             one
             handfull
             of
             Bay-salt
             ,
             and
             a
             pint
             of
             cundui●
             water
             to
             euery
             parill
             ,
             and
             if
             the
             wine
             be
             hie
             of
             colour
             ,
             put
             in
             three
             gallants
             of
             new
             milke
             ,
             but
             skim
             of
             the
             Creame
             first
             ,
             and
             beate
             it
             well
             ,
             or
             otherwise
             if
             you
             haue
             a
             good
             Butt
             of
             Malmsey
             ,
             and
             a
             good
             pipe
             of
             Bastard
             ,
             you
             must
             take
             some
             emptie
             Butt
             or
             pipe
             ,
             and
             draw
             thirtie
             gallans
             of
             Malmsey
             ,
             and
             as
             many
             of
             Bastard
             ,
             and
             beate
             them
             together
             ;
             and
             when
             you
             haue
             so
             done
             ,
             take
             a
             quarter
             of
             a
             pound
             of
             Ginger
             and
             bruise
             it
             ,
             and
             put
             it
             into
             your
             vessell
             ;
             then
             fill
             it
             vp
             with
             Malmsey
             and
             Bastard
             :
             or
             otherwise
             thus
             ;
             if
             you
             haue
             a
             pleasant
             Butt
             of
             Malmsey
             ,
             which
             is
             called
             Ra●t-mow
             ,
             you
             may
             draw
             out
             of
             it
             fortie
             gallans
             ,
             and
             if
             your
             Bastard
             be
             very
             faint
             ,
             then
             thirtie
             gallans
             of
             it
             will
             serue
             to
             make
             it
             pleasant
             ;
             then
             take
             foure
             gallans
             of
             new
             milke
             and
             beate
             it
             ,
             and
             put
             into
             it
             when
             it
             lacketh
             twelue
             gallans
             of
             full
             ,
             and
             then
             make
             your
             Flauer
             .
          
           
           
             
             Take
             one
             ounce
             of
             Collianders
             of
             Bay
             salt
             ,
             of
             Cloues
             ,
             of
             each
             as
             much
             ,
             one
             handfull
             of
             Sauorie
             ;
             let
             all
             these
             be
             blended
             and
             bruised
             together
             ,
             and
             sow
             them
             close
             in
             a
             bag
             ,
             and
             take
             halfe
             a
             pint
             of
             Damaske-water
             and
             lay
             your
             Flauer
             into
             it
             ,
             and
             then
             put
             it
             into
             your
             Butt
             ,
             and
             if
             it
             fine
             ,
             giue
             it
             a
             parill
             and
             fill
             it
             vp
             ,
             and
             let
             it
             lie
             till
             it
             fine
             〈◊〉
             else
             thus
             ;
             Take
             Colliander
             rootes
             a
             peniworth
             ,
             one
             pound
             of
             Anyseedes
             ,
             one
             peniworth
             in
             Ginger
             ;
             bruise
             them
             together
             and
             put
             it
             into
             a
             bag
             as
             before
             ,
             and
             make
             your
             bagge
             long
             and
             small
             that
             it
             may
             goe
             in
             and
             out
             at
             the
             bung●
             hole
             ,
             and
             when
             you
             doe
             put
             it
             in
             ,
             fasten
             it
             with
             a
             thread
             at
             the
             Bung
             ;
             then
             take
             a
             pint
             of
             the
             strongest
             Damaske
             water
             ,
             and
             warme
             it
             luke-warme
             ,
             then
             put
             it
             into
             the
             Butt
             ,
             and
             then
             stop
             it
             close
             for
             two
             or
             three
             dayes
             at
             least
             ,
             and
             then
             if
             you
             please
             you
             may
             set
             it
             abroach
             .
          
           
             
             Take
             seuen
             Whites
             of
             new
             laid
             egges
             ,
             two
             handfuls
             of
             Bay-salt
             ,
             and
             beate
             them
             well
             together
             ,
             and
             put
             therein
             a
             pint
             of
             Sacke
             or
             more
             ,
             and
             beate
             them
             till
             they
             bee
             as
             short
             as
             Snow
             ;
             then
             ouer-draw
             the
             Butt
             seuen
             or
             eight
             gallans
             ,
             and
             beate
             the
             Wine
             ,
             and
             stirre
             his
             Lees
             ,
             and
             then
             put
             in
             the
             parill
             and
             beate
             it
             ,
             and
             so
             fill
             it
             vp
             ,
             and
             stoppe
             it
             close
             ,
             and
             draw
             it
             on
             the
             morrow
             .
          
           
             
             Draw
             out
             of
             a
             pipe
             of
             Bastard
             ten
             gallans
             ,
             and
             put
             to
             it
             fiue
             gallans
             of
             new
             milke
             ,
             and
             skim
             it
             as
             before●
             and
             all
             to
             beate
             it
             with
             a
             parill
             of
             eight
             Whites
             of
             Egs
             ,
             and
             a
             handfull
             of
             Bay-salt
             ,
             and
             a
             pint
             of
             conduit
             water
             ,
             and
             it
             will
             be
             white
             and
             fine
             in
             the
             morning
             .
             But
             if
             you
             will
             make
             verie
             fine
             Bastard
             ,
             take
             a
             White-wine
             hogshead
             ,
             and
             put
             out
             the
             Lees
             ,
             and
             wash
             it
             cleane
             ,
             and
             fill
             it
             halfe
             full
             and
             halfe
             a
             quarter
             ,
             and
             put
             to
             it
             foure
             gallans
             of
             new
             Milke
             and
             beate
             it
             well
             with
             the
             Whites
             of
             sixe
             Egges
             ,
             and
             fill
             it
             vp
             with
             White-wine
             and
             Sack
             ,
             and
             it
             will
             be
             white
             ●nd
             fine
             .
          
           
           
             Take
             two
             gallons
             of
             the
             best
             stoned
             honey
             ,
             
             and
             two
             gallons
             of
             White-wine
             ,
             and
             boyle
             them
             in
             a
             faire
             pan
             ,
             skim
             it
             cleane
             ,
             and
             straine
             it
             thorow
             a
             faire
             cloth
             that
             there
             be
             no
             moats
             in
             it
             :
             then
             put
             to
             it
             one
             ounce
             of
             Collianders
             ,
             and
             one
             ounce
             of
             Aniseedes
             ,
             foure
             or
             fiue
             Orange-pils
             drie
             and
             beaten
             two
             powder
             ,
             let
             them
             lie
             three
             dayes
             ;
             then
             draw
             your
             Bastard
             into
             a
             cleane
             pipe
             ,
             then
             put
             in
             your
             Honey
             with
             the
             rest
             ,
             and
             beate
             it
             well
             ;
             then
             let
             it
             lie
             a
             weeke
             and
             touch
             it
             not
             ,
             after
             draw
             it
             at
             pleasure
             .
          
           
             If
             your
             Bastard
             be
             fat
             and
             good
             ,
             
             draw
             out
             fortie
             gallons
             ,
             then
             may
             you
             fill
             it
             vp
             with
             the
             laggs
             of
             any
             kind
             of
             White-wines
             or
             Sacks
             ;
             then
             take
             fiue
             gallons
             of
             new
             milke
             ,
             and
             first
             take
             away
             the
             Creame
             ,
             then
             straine
             it
             through
             a
             cleane
             cloth
             ,
             and
             when
             your
             pipe
             is
             three
             quarters
             full
             ,
             put
             in
             your
             milke
             ;
             then
             beate
             it
             very
             well
             ,
             and
             fill
             it
             so
             ,
             that
             it
             may
             lacke
             fifteene
             gallons
             ,
             then
             aparill
             it
             thus
             :
             take
             the
             Whites
             onely
             of
             ten
             eggs
             ,
             and
             beate
             them
             in
             a
             faire
             Tray
             with
             Bay-salt
             and
             conduit
             water
             ;
             then
             put
             it
             into
             the
             pipe
             and
             beate
             it
             well
             ,
             and
             so
             fill
             it
             vp
             ,
             and
             let
             it
             stand
             open
             all
             night
             ;
             and
             if
             you
             will
             keepe
             it
             any
             while
             ,
             you
             must
             on
             the
             morrow
             stop
             it
             close
             ,
             and
             to
             make
             the
             same
             drinke
             like
             Ossey
             ,
             giue
             it
             this
             flauer
             :
             Take
             a
             pound
             of
             Aniseeds
             ,
             two
             pence
             in
             Colianders
             ,
             two
             pence
             in
             Ginger
             ,
             two
             pence
             in
             Cloues
             ,
             two
             pence
             in
             graines
             ,
             two
             pence
             in
             long
             Pepper
             ,
             and
             two
             pence
             in
             Licoras
             :
             bruise
             all
             these
             together
             ;
             then
             make
             two
             baggs
             of
             linnen
             cloth
             ,
             long
             and
             small
             ,
             and
             put
             your
             Spices
             into
             them
             ,
             and
             put
             them
             into
             the
             pipe
             at
             the
             bung
             ,
             making
             them
             fast
             there
             with
             a
             thread
             that
             it
             may
             sinke
             into
             the
             Wine
             ,
             then
             stop
             it
             close
             ,
             and
             in
             two
             dayes
             you
             may
             broch
             it
             .
          
           
             Take
             and
             draw
             him
             from
             his
             Lees
             if
             he
             haue
             any
             ,
             
             and
             put
             the
             Wine
             into
             a
             Malmsey
             Butt
             to
             the
             Le●s
             of
             Malmsey
             ;
             
             then
             put
             to
             the
             Bastard
             that
             is
             in
             the
             Malmsey
             Butt
             ,
             nigh
             three
             gallons
             of
             the
             best
             Worre
             of
             a
             fresh
             tap
             ,
             and
             then
             fill
             him
             vp
             with
             Bastard
             or
             Malmsey
             of
             Cute
             if
             you
             will
             :
             then
             aparell
             it
             thus
             ;
             first
             ,
             parell
             him
             ,
             and
             beate
             him
             with
             a
             staffe
             ,
             and
             then
             take
             the
             Whites
             of
             foure
             new-laid
             Egges
             ,
             and
             beate
             them
             with
             a
             handfull
             of
             Salt
             till
             it
             bee
             short
             as
             mosse
             ,
             and
             then
             put
             a
             pint
             of
             running
             water
             therein
             ,
             and
             so
             fill
             the
             pipe
             vp
             full
             ,
             and
             lay
             a
             tile-stone
             on
             the
             bung
             ,
             and
             set
             it
             abroach
             within
             foure
             and
             twentie
             houres
             if
             you
             will.
             
          
           
             
             If
             you
             haue
             a
             good
             Butt
             of
             Malmsey
             ,
             and
             a
             Butt
             or
             two
             of
             Sacke
             that
             will
             not
             be
             drunke
             :
             for
             the
             Sacke
             prepare
             some
             emptie
             Butt
             or
             Pipe
             ,
             and
             draw
             it
             more
             then
             halfe
             full
             of
             Sacke
             ,
             then
             fill
             it
             vp
             with
             Malmsey
             ,
             and
             when
             your
             Butt
             is
             full
             within
             a
             little
             ,
             put
             into
             it
             three
             gallons
             of
             Spanish
             Cute
             ,
             the
             best
             that
             you
             can
             get
             ,
             then
             beate
             it
             wel
             ,
             then
             take
             your
             taster
             and
             see
             that
             it
             bee
             deepe
             coloured
             ;
             then
             fill
             it
             vp
             with
             Sacke
             ,
             and
             giue
             it
             a
             parell
             ,
             and
             beate
             it
             well
             ,
             the
             aparell
             is
             thus
             ;
             Take
             the
             Yelkes
             of
             ten
             Egges
             and
             beate
             them
             in
             a
             cleane
             bason
             with
             a
             handfull
             of
             Bay-Salt
             ,
             and
             a
             quart
             of
             conduit
             water
             ,
             and
             beate
             them
             together
             with
             a
             little
             peece
             of
             Birch
             ,
             and
             beate
             it
             till
             it
             bee
             as
             short
             as
             mosse
             ;
             then
             draw
             fiue
             or
             sixe
             gallons
             out
             of
             your
             Butte
             ,
             then
             beate
             it
             againe
             ,
             and
             then
             fill
             it
             vp
             ,
             and
             the
             next
             day
             it
             will
             bee
             readie
             to
             bee
             drawne
             .
             This
             aparall
             will
             serue
             both
             for
             Muskadine
             ,
             Bastard
             and
             for
             Sacke
             .
          
           
             
             If
             you
             haue
             two
             principall
             Butts
             of
             Malmsey
             ,
             you
             may
             make
             three
             good
             Butts
             with
             your
             laggs
             of
             Clare●
             and
             of
             Sacke
             ,
             if
             you
             put
             two
             gallons
             of
             Red-wine
             in
             a
             Butt
             ,
             it
             will
             saue
             the
             more
             Cute
             :
             then
             put
             two
             or
             three
             gallons
             of
             Cute
             as
             you
             see
             cause
             ;
             and
             if
             it
             be
             Spanish
             Cute
             ,
             two
             gallons
             will
             go
             further
             then
             fiue
             gallons
             of
             Candy
             Cute
             ,
             but
             the
             Candy
             Cute
             is
             more
             natur●ll
             for
             the
             Malmsey
             :
             
             also
             one
             But
             of
             good
             Malmsey
             ,
             and
             a
             Butt
             of
             Sacke
             that
             hath
             lost
             his
             colour
             ,
             will
             make
             two
             good
             Butts
             of
             Malmsey
             with
             the
             more
             Cute
             ;
             and
             when
             you
             haue
             fild
             your
             Butts
             within
             twelue
             gallons
             ,
             then
             put
             in
             your
             Cute
             ,
             and
             beate
             it
             halfe
             an
             houre
             and
             more
             ;
             then
             put
             in
             your
             parell
             and
             let
             it
             lie
             .
          
           
             First
             ,
             
             parell
             him
             as
             you
             did
             the
             Bastard
             ,
             and
             order
             him
             as
             shall
             be
             shewed
             you
             for
             the
             White-wine
             of
             Gascoyne
             with
             Milke
             ,
             and
             so
             set
             him
             abroach
             .
          
           
             If
             your
             Sacke
             haue
             a
             strong
             ley
             or
             taste
             ,
             
             take
             a
             good
             sweete
             Butt
             faire
             washed
             ,
             and
             draw
             your
             Sack
             into
             it
             ,
             and
             make
             vnto
             it
             a
             parell
             as
             you
             doe
             to
             the
             Bastard
             ,
             and
             beate
             it
             very
             well
             ,
             and
             so
             stop
             vp
             your
             Butt
             :
             and
             if
             it
             be
             tawny
             ,
             take
             three
             gallons
             of
             new
             Milke
             and
             straine
             it
             cleane
             ,
             and
             put
             it
             into
             your
             Sacke
             ,
             then
             beate
             it
             very
             well
             ,
             and
             stop
             it
             close
             .
          
           
             Take
             a
             faire
             emptie
             Butt
             with
             the
             Lees
             in
             it
             ,
             
             and
             draw
             your
             Sacke
             into
             the
             same
             from
             his
             Lees
             fine
             ;
             then
             take
             a
             pound
             of
             Rice-flower
             as
             fine
             as
             you
             can
             get
             ,
             and
             foure
             graines
             of
             Camphire
             ,
             and
             put
             it
             into
             the
             Sacke
             ;
             and
             if
             it
             will
             not
             fine
             ,
             giue
             it
             a
             good
             parell
             ,
             and
             beate
             it
             well
             ;
             then
             stop
             it
             and
             let
             it
             lie
             .
          
           
             If
             any
             of
             your
             Sacks
             or
             White-wines
             haue
             lost
             their
             colour
             ,
             
             take
             three
             gallons
             of
             new
             Milke
             ,
             and
             take
             away
             the
             Creame
             ;
             then
             ouer-draw
             your
             wine
             fiue
             or
             sixe
             gallons
             ,
             then
             put
             in
             your
             Milke
             and
             beate
             it
             ;
             then
             lay
             it
             a
             foretarke
             all
             night
             ,
             and
             in
             the
             morning
             lay
             it
             vp
             ,
             and
             the
             next
             day
             if
             you
             will
             you
             may
             set
             it
             abroach
             .
          
           
             Draw
             him
             out
             into
             fresh
             lees
             ,
             
             and
             take
             three
             or
             foure
             gallons
             of
             stone-hony
             clarified
             ,
             and
             being
             coole
             ,
             put
             it
             in
             and
             parell
             it
             with
             the
             Yelkes
             of
             foure
             Egges
             ,
             Whites
             and
             all
             ,
             and
             beate
             it
             well
             ,
             and
             fill
             it
             vp
             ,
             and
             stop
             it
             closse
             ,
             and
             it
             will
             be
             pleasant
             and
             quick
             as
             long
             as
             it
             is
             in
             drawing
             .
          
           
           
             
             Take
             three
             gallons
             of
             white
             Honey
             ,
             and
             two
             gallons
             of
             Red-wine
             ,
             boyle
             them
             together
             in
             a
             faire
             pan
             ,
             and
             skim
             it
             cleane
             ,
             and
             let
             it
             stand
             till
             it
             be
             fine
             and
             cold
             ,
             then
             put
             it
             into
             your
             Pipe
             ;
             yet
             nothing
             but
             the
             finest
             ;
             then
             beate
             it
             well
             ,
             and
             fill
             it
             vp
             ,
             and
             stop
             it
             close
             ,
             and
             if
             your
             Alligant
             be
             pleasant
             and
             great
             ,
             it
             will
             doe
             much
             good
             ,
             for
             one
             Pipe
             will
             rid
             away
             diuers
             .
          
           
             
             There
             are
             two
             sorts
             of
             Renish-wines
             ,
             that
             is
             to
             say
             ,
             Elstertune
             and
             Brabant
             :
             the
             Estertune
             are
             best
             ,
             you
             shall
             know
             it
             by
             the
             Fatt
             ,
             for
             it
             is
             double
             bard
             and
             double
             pinned
             ,
             the
             Brabant
             is
             nothing
             so
             good
             ,
             and
             there
             is
             not
             so
             much
             good
             to
             bee
             done
             with
             them
             as
             with
             the
             other
             .
             If
             the
             Wines
             be
             good
             and
             pleasant
             ,
             a
             man
             may
             rid
             away
             a
             Hogshead
             or
             two
             of
             White-wine
             ,
             and
             this
             is
             the
             most
             vantage
             a
             man
             can
             haue
             by
             them
             :
             and
             if
             it
             be
             slender
             and
             hard
             ,
             then
             take
             three
             or
             foure
             gallons
             of
             stone-honey
             and
             clarifie
             it
             cleane
             ;
             then
             put
             into
             the
             Honey
             foure
             or
             fiue
             gallons
             of
             the
             same
             Wine
             ,
             and
             then
             let
             it
             seeth
             a
             great
             while
             ,
             and
             put
             into
             it
             two
             pence
             in
             Cloues
             bruised
             ,
             let
             them
             seeth
             together
             ,
             for
             it
             will
             take
             away
             the
             sent
             of
             Honie
             ,
             and
             when
             it
             is
             sodden
             take
             it
             off
             ,
             and
             set
             it
             by
             till
             it
             be
             thorow
             cold
             ;
             then
             take
             foure
             gallons
             of
             Milke
             and
             order
             it
             as
             before
             ,
             and
             then
             put
             all
             into
             your
             Wine
             and
             all
             to
             beate
             it
             ;
             and
             (
             if
             you
             can
             )
             role
             it
             ,
             for
             that
             is
             the
             best
             way
             ;
             then
             stop
             it
             close
             &
             let
             it
             lie
             ,
             and
             that
             wil
             make
             it
             pleasant
             .
          
           
             
             The
             Wines
             that
             be
             made
             in
             Burdeaux
             are
             called
             Gascoine
             Wines
             ,
             and
             you
             shall
             know
             them
             by
             their
             Hazell
             hoopes
             ,
             and
             the
             most
             be
             full
             gadge
             and
             sound
             Wines
             .
          
           
             The
             Wines
             of
             the
             hie
             countries
             ,
             and
             which
             is
             called
             Hie-country
             wine
             ,
             are
             made
             some
             thirtie
             or
             fortie
             miles
             beyond
             Burdeaux
             ,
             and
             they
             come
             not
             downe
             so
             soone
             as
             the
             other
             ;
             for
             if
             they
             doe
             ,
             they
             are
             all
             forfeited
             ,
             and
             you
             shall
             know
             them
             euer
             by
             their
             hazell
             
             hoopes
             ,
             and
             the
             leghth
             gage
             lackes
             .
          
           
             Then
             haue
             you
             Wines
             that
             be
             called
             Gallaway
             both
             in
             Pipes
             and
             Hogsheads
             ,
             and
             be
             long●
             and
             lacks
             〈◊〉
             Cesternes
             in
             gadge
             and
             a
             halfe
             ,
             and
             the
             Wines
             themselues
             are
             hie-coloured
             .
             Then
             there
             are
             other
             Wines
             which
             is
             called
             White-wine
             of
             Angulle
             ,
             very
             good
             Wine
             ,
             and
             lacks
             little
             of
             gadge
             ,
             and
             that
             is
             also
             in
             Pipes
             for
             the
             most
             part
             ,
             and
             is
             quarter
             bound
             .
             Then
             there
             are
             Rochell
             wines
             ,
             which
             are
             also
             in
             Pipes
             long
             and
             slender
             ;
             they
             are
             very
             small
             Hedge-wines
             ,
             sharpe
             in
             taste
             ,
             and
             of
             a
             pallad
             complexions
             .
             Your
             best
             Sacke
             are
             of
             Seres
             in
             Spaine
             ,
             your
             smaller
             of
             Galicia
             and
             Portugall
             ;
             your
             strong
             Sacks
             are
             of
             the
             Hands
             of
             the
             Canaries
             ,
             and
             of
             Malligo
             ;
             and
             your
             Muskadines
             and
             Malmseys
             are
             of
             many
             parts
             of
             
               Italy
               ,
               Greece
            
             ,
             and
             some
             especiall
             Ilands
             .
          
           
             Euerie
             Terse
             is
             in
             depth
             the
             middle
             of
             the
             knot
             in
             the
             midst
             .
             
          
           
             The
             depth
             of
             euery
             Hogshead
             is
             the
             fourth
             pricke
             aboue
             the
             knot
             .
          
           
             The
             depth
             of
             euery
             Puncheon
             is
             the
             fourth
             prick
             next
             to
             the
             punchener
             .
          
           
             The
             depth
             of
             euery
             Sack-Butt
             is
             the
             foure
             pricks
             next
             to
             the
             puncheon
             .
          
           
             The
             depth
             of
             the
             Halfe
             Hogshead
             is
             at
             the
             lowest
             notch
             ,
             and
             accounted
             one
             .
          
           
             The
             depth
             of
             the
             halfe
             Terse
             is
             at
             the
             second
             notch
             ,
             and
             is
             accounted
             two
             .
          
           
             The
             depth
             of
             the
             halfe
             Hogshead
             and
             halfe
             pipe
             ,
             is
             at
             the
             third
             notch
             ,
             and
             accounted
             three
             .
          
           
             The
             depth
             of
             the
             halfe
             Butt
             is
             at
             the
             forth
             notch●
             and
             accounted
             foure
             .
          
           
             
             
               
               1.
               
               The
               full
               gage
               is
               marked
               thus
               .
               
            
             
               2.
               
               The
               halfe
               Sesterne
               lacking
               ,
               thus
               .
               
            
             
               3.
               
               The
               whole
               Sesterne
               lacking
               ,
               thus
               .
               
            
             
               4.
               
               The
               Sesterne
               and
               halfe
               lag
               .
               
            
             
               5.
               
               The
               two
               Sesternes
               thus
               .
               
            
             
               6.
               
               The
               two
               and
               a
               halfe
               Sesterns
               ,
               thus
               .
               
            
          
           
           
             A
             But
             of
             Malmsey
             if
             he
             be
             ful
             gadge
             ,
             
             is
             one
             hundred
             &
             twenty
             six
             gallons
             .
          
           
             And
             so
             the
             tun
             is
             two
             hundred
             and
             fifty
             two
             gallons
             .
          
           
             Euery
             Sesterne
             is
             three
             gallons
             .
          
           
             If
             you
             sell
             for
             twelue
             pence
             a
             gallon
             ,
             the
             tun
             is
             twelue
             pound
             ,
             twelue
             shillings
             .
          
           
             And
             Malmsey
             and
             Rhenish
             wine
             at
             tenne
             pence
             the
             gallon
             ,
             is
             the
             tunne
             ,
             ten
             pound
             .
          
           
             Eight
             pence
             the
             gallon
             ,
             is
             the
             tunne
             eight
             pounds
             .
          
           
             Sixe
             pence
             the
             gallon
             ,
             is
             the
             tunne
             six
             pounds
             .
          
           
             Fiue
             pence
             the
             gallon
             ,
             is
             the
             tunne
             fiue
             pound
             .
          
           
             Foure
             pence
             the
             gallon
             ,
             is
             the
             tunne
             foure
             pound
             .
          
           
             Now
             for
             Gaswine
             wine
             there
             goeth
             foure
             hogsheads
             to
             a
             tun
             ,
             &
             euery
             hogshead
             is
             sixty
             three
             gallons
             ,
             the
             two
             hogsheads
             are
             one
             hundred
             twenty
             six
             gallons
             ,
             and
             foure
             hogsheads
             are
             two
             hundred
             fifty
             two
             gallons
             ;
             and
             if
             you
             sell
             for
             eight
             pence
             the
             gallon
             ,
             you
             shall
             make
             of
             the
             tun
             eight
             pounds
             ,
             and
             so
             foorth
             looke
             how
             many
             pence
             the
             gallons
             are
             ,
             and
             so
             many
             pounds
             the
             tunne
             is
             .
          
           
             Now
             for
             Bastard
             it
             is
             at
             the
             same
             rate
             ,
             but
             it
             laketh
             of
             gadge
             two
             Sesternes
             and
             a
             halfe
             ,
             or
             three
             at
             a
             pipe
             ,
             and
             then
             you
             must
             abate
             six
             gallons
             of
             the
             price
             ,
             and
             so
             in
             all
             other
             wines
             .
          
           
             See
             that
             in
             your
             choyce
             of
             Gascoine
             wines
             you
             obserue
             ,
             
             that
             your
             Clarret
             wines
             be
             faire
             coloured
             ,
             and
             bright
             as
             a
             Rubie
             ,
             not
             deepe
             as
             an
             Ametist
             ;
             for
             though
             it
             may
             shew
             strength
             ,
             yet
             it
             wants
             neatnesse
             :
             also
             let
             it
             bee
             sweete
             as
             a
             Rose
             or
             a
             Violet
             ,
             and
             in
             any
             case
             let
             it
             bee
             short
             ;
             for
             if
             it
             bee
             long
             ,
             then
             in
             no
             wise
             meddle
             with
             it
             .
          
           
             For
             your
             white
             wines
             ,
             see
             they
             bee
             sweete
             and
             pleasant
             at
             the
             nose
             ,
             very
             short
             ,
             cleere
             and
             bright
             and
             quick
             in
             the
             taste
             .
          
           
             Lastly
             for
             your
             Red
             wine
             ,
             prouide
             that
             they
             bee
             deepe
             
             coloured
             and
             pleasant
             ,
             long
             ,
             and
             sweete
             ,
             and
             if
             in
             them
             ,
             or
             Clarret
             wines
             be
             any
             default
             of
             colour
             ,
             there
             are
             remedies
             enow
             to
             amend
             and
             repaire
             them
             .
          
           
             
             If
             your
             Clarret
             wine
             be
             faint
             ,
             and
             haue
             lost
             his
             colour
             ;
             then
             take
             a
             fresh
             hogs-head
             with
             his
             fresh
             lees
             which
             was
             very
             good
             wine
             ,
             and
             draw
             your
             wine
             into
             the
             same
             ;
             then
             stop
             it
             close
             &
             tight
             ,
             and
             lay
             it
             a
             foretake
             for
             two
             or
             three
             daies
             that
             the
             lees
             may
             run
             through
             it
             ,
             then
             lay
             it
             vp
             till
             it
             be
             fine
             ,
             and
             if
             the
             colour
             bee
             not
             per●it
             ,
             draw
             it
             into
             a
             red
             wine
             hogshead
             ,
             that
             is
             new
             drawne
             with
             the
             lees
             ,
             &
             that
             will
             colour
             of
             himselfe
             ,
             and
             make
             him
             strong
             ;
             or
             take
             a
             pound
             of
             Tournsoll
             or
             two
             ,
             &
             beat
             it
             with
             a
             gallon
             or
             two
             of
             wine
             ,
             and
             let
             it
             lie
             a
             day
             or
             two
             ,
             then
             put
             it
             into
             your
             hogshead
             ,
             draw
             your
             wine
             againe
             ,
             and
             wash
             your
             clothes
             ,
             then
             lay
             it
             aforetake
             all
             night
             ,
             and
             rowle
             it
             on
             the
             morrow
             ;
             then
             lay
             it
             vp
             ,
             and
             it
             will
             haue
             a
             perfit
             colour
             .
          
           
             
             And
             if
             your
             Clarret
             wine
             haue
             lost
             his
             colour
             ,
             take
             a
             peny
             worth
             of
             Damsens
             ,
             or
             els
             black
             Bullesses
             ,
             as
             you
             see
             cause
             ,
             and
             stew
             them
             with
             some
             red
             wine
             of
             the
             deepest
             colour
             ,
             &
             make
             thereof
             a
             pound
             or
             more
             of
             sirrop
             ,
             and
             put
             it
             into
             a
             cleane
             glasse
             ,
             and
             after
             into
             the
             hogshead
             of
             Clarret
             wine
             ;
             and
             the
             same
             may
             likewise
             doe
             vnto
             red
             wine
             if
             you
             please
             .
          
           
             And
             if
             your
             white
             wine
             be
             faint
             ,
             &
             haue
             lost
             his
             colour
             ,
             if
             the
             wine
             haue
             any
             strength
             in
             it
             ;
             
             take
             to
             a
             hogshead
             so
             much
             as
             you
             intend
             to
             put
             in
             ,
             out
             of
             the
             said
             milke
             ,
             and
             a
             handfull
             of
             Rice
             beaten
             very
             well
             ,
             and
             a
             little
             salt
             ,
             and
             lay
             him
             a
             foretake
             all
             night
             ,
             and
             on
             the
             morning
             lay
             him
             vp
             againe
             ,
             and
             set
             it
             abroch
             in
             any
             wise
             the
             next
             wine
             you
             spend
             ,
             for
             it
             will
             not
             last
             long
             .
          
           
             
             Take
             three
             gallons
             of
             new
             milke
             ,
             and
             take
             away
             the
             Creame
             off
             it
             ;
             then
             draw
             fiue
             or
             six
             gallons
             of
             wine
             ,
             &
             put
             your
             milke
             into
             the
             hogshead
             ,
             &
             beate
             it
             exceeding
             well
             ;
             
             then
             fill
             it
             vp
             ,
             but
             before
             you
             fill
             it
             vp
             ,
             if
             you
             can
             ,
             roule
             it
             ,
             and
             if
             it
             bee
             long
             and
             small
             ,
             take
             halfe
             a
             pound
             of
             Roche
             Allum
             finelie
             beaten
             into
             pouder
             ,
             and
             put
             into
             the
             vessell
             ,
             and
             let
             it
             lie
             .
          
           
             Take
             and
             draw
             it
             into
             new
             lees
             of
             the
             one
             nature
             ,
             
             and
             then
             take
             a
             dozen
             of
             new
             pippins
             ,
             and
             pare
             them
             ,
             and
             take
             away
             the
             choares
             ,
             and
             then
             put
             them
             in
             ,
             and
             if
             that
             will
             not
             serue
             ,
             take
             a
             handfull
             of
             the
             Oake
             of
             Ierusalem
             ,
             and
             stampe
             it
             ,
             then
             put
             it
             into
             your
             wine
             ,
             and
             beate
             it
             exceeding
             well
             ,
             and
             it
             will
             not
             onely
             take
             away
             the
             foulnesse
             ,
             but
             also
             make
             it
             haue
             a
             good
             sent
             at
             the
             nose
             .
          
           
             If
             your
             Red
             wine
             drinke
             fainte
             ,
             
             then
             take
             a
             hogshead
             that
             Allegant
             hath
             been
             in
             with
             the
             lees
             also
             ,
             and
             draw
             your
             wine
             into
             it
             ,
             and
             that
             will
             refresh
             it
             well
             ,
             and
             make
             the
             wine
             wel
             coloured
             ;
             or
             otherwise
             draw
             it
             close
             to
             fresh
             lees
             ,
             and
             that
             will
             recouer
             it
             againe
             ,
             and
             put
             to
             it
             three
             or
             foure
             gallons
             of
             Allegant
             ,
             and
             turne
             it
             on
             his
             lees
             .
          
           
             If
             your
             Red
             wine
             lacke
             colour
             ,
             
             then
             take
             out
             foure
             gallons
             ,
             and
             put
             in
             foure
             gallons
             of
             Allegant
             ,
             and
             turne
             him
             on
             his
             lees
             ,
             and
             the
             Bung
             vp
             ,
             and
             his
             colour
             will
             returne
             ,
             and
             be
             faire
             .
          
           
             Take
             a
             good
             But
             of
             Malmsey
             ,
             
             and
             ouerdraw
             it
             a
             quarter
             or
             more
             ,
             and
             fill
             him
             vp
             with
             fat
             Bastard
             ,
             and
             with
             Cute
             a
             gallon
             and
             more
             ,
             then
             parrell
             him
             as
             you
             did
             your
             Malmsey
             .
          
           
             Yow
             shall
             in
             all
             points
             dresse
             him
             ,
             
             as
             you
             did
             dresse
             your
             Sacke
             ,
             or
             white
             wine
             in
             the
             like
             case
             ,
             and
             parrell
             him
             ,
             and
             then
             set
             him
             abroach
             :
             And
             thus
             much
             touching
             wines
             of
             all
             sorts
             ,
             and
             the
             true
             vse
             and
             ordering
             of
             them
             ,
             so
             farre
             foorth
             as
             belongeth
             to
             the
             knowledge
             ,
             and
             profit
             of
             our
             English
             Hous-wife
             .
          
        
         
           
           
             CHAP
             III.
             Of
             Wooll
             ,
             Hempe
             ,
             Flaxe
             and
             Cloth
             ,
             and
             Dying
             of
             colours
             ,
             of
             each
             seuerall
             substance
             ,
             with
             all
             the
             knowledges
             belonging
             thereto
             .
          
           
             OVr
             
               English
               Hous-wife
            
             after
             her
             knowledge
             of
             preseruing
             ,
             and
             feeding
             her
             family
             ,
             must
             learne
             also
             how
             out
             of
             her
             owne
             indeauours
             ,
             shee
             ought
             to
             cloath
             them
             outwardly
             &
             inwardly
             ;
             outwardly
             for
             defence
             from
             the
             cold
             and
             comelinesse
             to
             the
             person
             ;
             and
             inwardly
             ,
             for
             cleanlinesse
             and
             neatnesse
             of
             the
             skinne
             ,
             whereby
             it
             may
             be
             kept
             from
             the
             filth
             of
             sweat
             ,
             or
             vermine
             ;
             the
             first
             consisting
             of
             woollen
             cloth
             ,
             the
             latter
             of
             linnen
             .
          
           
             
             To
             speake
             then
             first
             of
             the
             making
             of
             woollen
             cloth
             ,
             it
             is
             the
             office
             of
             the
             Husbandman
             at
             the
             sheering
             of
             his
             sheepe
             ,
             to
             bestow
             vpon
             the
             Hous-wife
             such
             a
             competent
             proportion
             of
             wooll
             ,
             as
             shall
             bee
             conuenient
             for
             the
             clothing
             of
             his
             family
             ;
             which
             wooll
             as
             soone
             as
             shee
             hath
             receiued
             it
             ,
             shee
             shall
             open
             ,
             and
             with
             a
             paire
             of
             sheeres
             (
             the
             fleece
             lying
             as
             it
             were
             whole
             before
             her
             )
             shee
             shall
             cut
             away
             all
             the
             course
             lockes
             ,
             pitch
             ,
             brands
             ,
             tarr'd
             lockes
             ,
             and
             other
             feltrings
             ,
             and
             lay
             them
             by
             themselues
             for
             course
             Couerlids
             ,
             or
             the
             like
             :
             then
             the
             rest
             so
             cleansed
             shee
             shall
             breake
             into
             peeces
             ,
             
             and
             tose
             it
             euery
             locke
             by
             locke
             ,
             that
             is
             ,
             with
             her
             hands
             open
             ,
             and
             so
             diuide
             the
             wooll
             so
             ,
             as
             not
             any
             part
             thereof
             may
             be
             feltred
             or
             close
             together
             ,
             but
             all
             open
             and
             loose
             ;
             then
             so
             much
             of
             the
             wooll
             as
             shee
             intends
             to
             spinne
             white
             ,
             shee
             shall
             put
             by
             it selfe
             ,
             and
             the
             rest
             which
             she
             intends
             to
             put
             into
             colours
             
             she
             shall
             waigh
             vp
             ,
             and
             diuide
             into
             seuerall
             quantities
             ,
             according
             to
             the
             proportion
             of
             the
             webbe
             which
             shee
             intends
             to
             make
             ,
             and
             put
             euery
             one
             of
             them
             into
             particular
             bagges
             made
             of
             netting
             ,
             with
             talies
             or
             little
             peeces
             of
             wood
             fixed
             vnto
             them
             ,
             with
             priuy
             markes
             thereon
             both
             for
             the
             waight
             ,
             the
             colour
             ,
             and
             the
             knowledge
             of
             the
             same
             wooll
             when
             the
             first
             colour
             is
             altred
             :
             
             this
             done
             ,
             she
             shall
             if
             she
             please
             send
             them
             vnto
             the
             Dyers
             ,
             to
             bee
             dyed
             after
             her
             own
             fancy
             ;
             yet
             for
             as
             much
             as
             I
             would
             not
             haue
             our
             
               English
               Hous-wife
            
             ignorant
             in
             any
             thing
             meete
             for
             her
             knowledge
             ,
             I
             will
             shew
             her
             heere
             before
             I
             proceede
             any
             further
             ,
             how
             shee
             shall
             dye
             her
             wooll
             her selfe
             into
             any
             colour
             meete
             for
             her
             vse
             .
          
           
             First
             then
             to
             dye
             wooll
             blacke
             ,
             
             you
             shall
             take
             two
             pound
             of
             galles
             ,
             and
             bruise
             them
             ,
             then
             take
             halfe
             so
             much
             of
             the
             best
             greene
             coperas
             ,
             and
             boile
             them
             both
             together
             in
             two
             gallons
             of
             running
             water
             ;
             then
             shall
             you
             put
             your
             wool
             therein
             and
             boile
             it
             ,
             so
             done
             ,
             take
             it
             foorth
             and
             drie
             it
             .
          
           
             If
             you
             will
             dye
             your
             wooll
             of
             a
             bright
             haire
             colour
             :
             
             first
             boile
             your
             wooll
             in
             Allum
             and
             water
             ;
             then
             take
             it
             foorth
             ,
             and
             when
             it
             is
             cold
             ,
             take
             Chamber-lie
             and
             Chimnie
             soote
             ,
             and
             mixing
             them
             together
             well
             ,
             boile
             your
             wooll
             againe
             therein
             ,
             and
             stirre
             it
             exceeding
             well
             about
             ,
             then
             take
             it
             foorth
             ,
             and
             lay
             it
             where
             it
             may
             conueniently
             drie
             .
          
           
             If
             you
             would
             dye
             your
             wooll
             into
             a
             perfect
             redde
             colour
             ,
             
             set
             on
             a
             panne
             full
             of
             water
             ,
             when
             it
             is
             hot
             put
             in
             a
             pecke
             of
             wheate
             branne
             ,
             and
             let
             it
             boile
             a
             little
             ;
             then
             put
             it
             into
             a
             tubbe
             ,
             and
             put
             twice
             as
             much
             cold
             water
             vnto
             it
             ,
             and
             let
             it
             stand
             vntill
             it
             bee
             a
             weeke
             old
             :
             hauing
             done
             so
             ;
             then
             shall
             you
             put
             to
             tenne
             pounds
             of
             wooll
             ,
             a
             pound
             of
             Allum
             ,
             then
             heate
             your
             liquor
             againe
             ,
             and
             
             put
             in
             your
             Allum
             ,
             and
             so
             soone
             as
             it
             is
             melted
             ,
             put
             in
             your
             wooll
             ,
             and
             let
             it
             boile
             the
             space
             of
             an
             houre
             :
             Then
             take
             it
             out
             againe
             ,
             and
             then
             set
             on
             more
             bran
             and
             water
             :
             Then
             take
             a
             pound
             of
             Madder
             ,
             and
             put
             in
             your
             Madder
             when
             the
             liquor
             is
             hot
             :
             when
             the
             Madder
             is
             broken
             ,
             put
             in
             the
             Wooll
             and
             open
             it
             ,
             and
             when
             it
             commeth
             to
             be
             very
             hot
             ,
             then
             stirre
             it
             with
             a
             staffe
             ,
             and
             then
             take
             it
             out
             and
             wash
             it
             with
             faire
             water
             ;
             then
             set
             on
             the
             pan
             againe
             with
             faire
             water
             ,
             and
             then
             take
             a
             pound
             of
             Saradine
             bucke
             ,
             and
             put
             it
             therein
             ,
             and
             let
             it
             boile
             the
             space
             of
             an
             egge
             seething
             :
             then
             put
             in
             the
             wooll
             ,
             and
             stirre
             it
             three
             or
             foure
             times
             about
             ,
             and
             open
             it
             well
             .
          
           
             
             To
             die
             wooll
             blew
             ;
             take
             good
             stoore
             of
             old
             Chamber
             lie
             ,
             and
             set
             it
             on
             the
             fire
             ;
             then
             take
             halfe
             a
             pound
             of
             blew
             Neale
             ,
             and
             beate
             it
             small
             in
             a
             Morter
             ;
             and
             then
             put
             it
             into
             the
             Lie
             ;
             and
             when
             it
             seethes
             put
             in
             your
             wooll
             .
          
           
             
             To
             die
             wooll
             of
             a
             puke
             colour
             ,
             take
             Galles
             ,
             and
             beate
             them
             very
             small
             in
             a
             Morter
             ,
             put
             them
             into
             faire
             seething
             water
             ,
             and
             boile
             your
             wooll
             or
             your
             cloth
             therein
             ,
             and
             boile
             them
             the
             space
             of
             halfe
             an
             houre
             :
             then
             take
             them
             vp
             ,
             and
             put
             in
             your
             Copperas
             into
             the
             same
             liquor
             :
             then
             put
             in
             your
             wooll
             againe
             ,
             and
             doing
             thus
             once
             or
             twice
             ,
             it
             will
             be
             sufficient
             .
          
           
             
             If
             you
             will
             die
             your
             wooll
             of
             a
             finder
             colour
             ,
             you
             shall
             put
             your
             red
             wooll
             into
             your
             puke
             liquour
             ;
             and
             then
             it
             will
             failelesse
             be
             of
             a
             sinder
             colour
             .
          
           
             
             If
             you
             will
             die
             your
             wooll
             either
             green
             or
             yellow
             ,
             then
             boile
             your
             Woodward
             in
             faire
             water
             ,
             then
             put
             in
             your
             wooll
             or
             cloth
             ,
             and
             that
             wooll
             which
             you
             put
             in
             white
             ,
             will
             be
             yellow
             :
             and
             that
             wooll
             which
             you
             put
             in
             blew
             will
             be
             green
             ,
             and
             all
             this
             with
             one
             liquor
             ;
             prouided
             that
             each
             be
             first
             boiled
             in
             Allom.
             
          
           
             
             When
             you
             haue
             thus
             dyed
             your
             worke
             into
             those
             
             seuerall
             colours
             meet
             for
             your
             purpose
             ,
             and
             haue
             also
             dried
             it
             well
             :
             then
             you
             shall
             take
             it
             foorth
             ,
             and
             toase
             it
             ouer
             againe
             as
             you
             did
             before
             :
             for
             the
             first
             toasing
             was
             to
             make
             it
             receiue
             the
             colour
             or
             die
             :
             this
             second
             is
             to
             receiue
             the
             oile
             ,
             and
             make
             it
             fit
             for
             spinning
             ;
             which
             assoone
             as
             you
             haue
             done
             ,
             
             you
             shall
             mixe
             your
             colours
             together
             ,
             wherein
             you
             are
             to
             note
             that
             the
             best
             medley
             ,
             is
             that
             which
             is
             compounded
             of
             two
             colours
             only
             ;
             as
             a
             light
             colour
             ,
             and
             a
             darke
             :
             for
             to
             haue
             more
             is
             but
             confusion
             ,
             and
             breeds
             no
             pleasure
             ,
             but
             distraction
             to
             the
             fight
             therefore
             for
             the
             proportion
             of
             your
             mixtures
             ,
             you
             shall
             euer
             take
             two
             parts
             of
             the
             darker
             colour
             ,
             and
             but
             a
             third
             part
             of
             the
             light
             .
             As
             for
             example
             ,
             your
             web
             containes
             twelue
             pound
             ,
             and
             the
             colours
             are
             red
             and
             greene
             to
             you
             shall
             then
             toke
             eight
             pound
             of
             the
             greene
             wooll
             ,
             and
             but
             foure
             pound
             of
             the
             red
             ;
             and
             so
             of
             any
             other
             colours
             where
             there
             is
             difference
             of
             brightnes
             .
          
           
             But
             if
             it
             be
             so
             that
             you
             will
             needs
             haue
             your
             cloth
             of
             three
             colours
             ,
             
             as
             of
             two
             darke
             and
             one
             light
             ,
             or
             two
             light
             and
             one
             darke
             :
             As
             thus
             ,
             you
             will
             haue
             Crimson
             ,
             yellow
             ,
             and
             puke
             ;
             you
             shall
             take
             of
             the
             Crimson
             and
             yellow
             of
             each
             two
             pound
             ,
             and
             of
             the
             puke
             eight
             pound
             :
             for
             this
             is
             two
             light
             colours
             to
             one
             darke
             ;
             but
             if
             you
             will
             take
             a
             puke
             ;
             a
             greene
             and
             an
             orenge
             tawny
             wich
             is
             too
             darke
             ,
             and
             one
             light
             ;
             then
             you
             shall
             take
             of
             the
             puke
             and
             greene
             ,
             and
             the
             orenge
             tawny
             of
             each
             a
             like
             quantity
             ;
             that
             is
             to
             say
             ,
             of
             either
             foure
             pounds
             ,
             when
             you
             haue
             equally
             diuided
             your
             proportions
             ;
             then
             you
             shall
             spread
             vpon
             the
             ground
             a
             sheete
             ,
             and
             vpon
             the
             same
             first
             lay
             a
             thinne
             layre
             or
             bed
             of
             your
             darker
             colour
             ,
             all
             of
             one
             euen
             thicknesse
             :
             then
             vpon
             the
             same
             layre
             ,
             lay
             another
             much
             thinner
             of
             the
             brighter
             quantity
             ,
             being
             so
             neere
             as
             you
             can
             guesse
             it
             ,
             hardly
             half
             so
             much
             as
             the
             darker
             :
             then
             couer
             it
             ouer
             with
             
             another
             layre
             of
             the
             sad
             colour
             or
             colours
             againe
             ,
             then
             vppon
             it
             another
             of
             the
             bright
             againe
             :
             And
             thus
             lay
             layre
             vpon
             layre
             till
             all
             your
             wooll
             be
             spread
             ;
             then
             beginning
             at
             one
             end
             role
             vp
             round
             and
             hard
             together
             the
             whole
             bed
             of
             wooll
             ;
             and
             then
             causing
             one
             to
             kneele
             hard
             vpon
             the
             roule
             ,
             that
             it
             may
             not
             stirre
             nor
             open
             ,
             with
             your
             hands
             toase
             ,
             and
             pull
             out
             all
             the
             wooll
             in
             small
             pieces
             :
             And
             then
             taking
             a
             paire
             of
             stocke
             Cards
             sharpe
             and
             large
             ,
             and
             bound
             fast
             to
             a
             forme
             ,
             or
             such
             like
             thing
             ,
             and
             on
             the
             same
             Combe
             ,
             and
             Carde
             ouer
             all
             the
             wooll
             ,
             till
             you
             see
             it
             perfectly
             ,
             and
             vndistinctly
             mixed
             together
             ,
             and
             that
             indeed
             it
             is
             become
             one
             intire
             colour
             of
             diuers
             without
             spots
             ,
             or
             vndeuided
             locks
             or
             knots
             ;
             in
             which
             doing
             you
             shall
             bee
             very
             carefull
             ,
             and
             heedfull
             with
             your
             eye
             :
             And
             if
             you
             finde
             any
             hard
             knot
             ,
             or
             other
             felter
             in
             the
             Wooll
             ,
             which
             will
             not
             open
             ,
             though
             it
             be
             neuer
             so
             small
             ,
             yet
             you
             shall
             picke
             it
             out
             and
             open
             it
             ,
             or
             else
             being
             any
             other
             fault
             cast
             it
             away
             :
             for
             it
             is
             the
             greatest
             Art
             in
             House-wifery
             to
             mixe
             these
             wools
             right
             ,
             and
             to
             make
             the
             Cloth
             without
             blemish
             .
          
           
             
             Your
             wooll
             being
             thus
             mixed
             perfectly
             together
             ,
             you
             shall
             then
             oile
             it
             ,
             or
             as
             the
             plaine
             House-wife
             termes
             it
             ,
             grease
             it
             :
             In
             this
             manner
             being
             laid
             in
             a
             round
             flat
             bed
             ,
             you
             shall
             take
             of
             the
             best
             rape
             oile
             ,
             or
             for
             want
             thereof
             either
             wel
             raynd
             red
             Goose
             grease
             ,
             or
             Swines
             grease
             ,
             &
             hauing
             melted
             it
             with
             your
             hand
             sprinkle
             it
             all
             ouer
             your
             wooll
             ,
             and
             worke
             it
             very
             well
             into
             the
             same
             :
             then
             turne
             your
             wooll
             about
             ,
             and
             doe
             as
             much
             on
             the
             other
             side
             ,
             till
             you
             haue
             oiled
             all
             the
             wooll
             ouer
             ,
             and
             that
             there
             is
             not
             a
             locke
             which
             is
             not
             moistened
             with
             the
             same
             .
          
           
             
             Now
             for
             as
             much
             as
             if
             you
             shall
             put
             too
             much
             oile
             vpon
             the
             wooll
             ,
             you
             may
             thereby
             doe
             great
             hurt
             to
             the
             web
             ,
             and
             make
             that
             the
             thread
             will
             not
             draw
             ,
             but
             fal
             into
             
             many
             pieces
             ;
             you
             shall
             therefore
             be
             sure
             at
             the
             first
             to
             giue
             it
             little
             enough
             :
             and
             taking
             some
             thereof
             ,
             proue
             it
             vpon
             the
             wheele
             :
             And
             if
             you
             see
             it
             drawes
             drie
             ,
             and
             breaketh
             ,
             then
             you
             may
             put
             more
             oile
             vnto
             it
             ;
             but
             if
             it
             draw
             well
             ,
             then
             to
             keepe
             it
             there
             without
             any
             alteration
             :
             but
             because
             you
             shall
             be
             a
             little
             more
             certaine
             in
             the
             truth
             of
             your
             proportions
             ,
             you
             shall
             know
             ,
             that
             three
             pound
             of
             grease
             or
             oile
             ,
             will
             sufficiently
             annoint
             or
             grease
             ten
             pounds
             of
             wooll
             :
             And
             so
             according
             to
             that
             proportion
             you
             may
             oile
             what
             quantity
             you
             will.
             
          
           
             After
             your
             wooll
             is
             oild
             and
             annointed
             thus
             ,
             
             you
             shall
             then
             tumme
             it
             ;
             which
             is
             ,
             you
             shall
             pull
             it
             foorth
             as
             you
             did
             before
             ,
             when
             you
             mixe
             it
             ,
             and
             card
             it
             ouer
             againe
             vpon
             your
             Stocke
             cards
             :
             and
             then
             those
             cardings
             which
             you
             strike
             off
             ,
             are
             called
             tummings
             ,
             which
             you
             shal
             lay
             by
             ,
             till
             it
             come
             to
             spinning
             .
             There
             be
             some
             Hous-wiues
             which
             oile
             it
             as
             they
             mix
             it
             ,
             and
             sprinkle
             euery
             layre
             as
             they
             lay
             it
             ,
             and
             worke
             the
             oile
             well
             into
             it
             :
             and
             then
             rouling
             it
             vp
             as
             before
             said
             ,
             pull
             it
             out
             ,
             and
             tumme
             it
             ;
             so
             that
             then
             it
             goeth
             but
             once
             ouer
             the
             stocke-Cards
             ,
             which
             is
             not
             amisse
             :
             yet
             the
             other
             is
             more
             certaine
             ,
             though
             somewhat
             more
             painefull
             .
          
           
             After
             your
             wooll
             is
             thus
             mixed
             oiled
             and
             tummed
             ,
             
             you
             shall
             then
             Spinne
             it
             vpon
             great
             Wooll
             wheeles
             ,
             according
             to
             the
             order
             of
             good
             House-wifery
             ;
             the
             action
             whereof
             must
             be
             got
             by
             practise
             ,
             and
             not
             relation
             ;
             onely
             this
             you
             shall
             be
             carefull
             ,
             to
             draw
             your
             thread
             according
             to
             the
             nature
             ,
             &
             goodnes
             of
             your
             wooll
             ,
             not
             according
             to
             your
             particular
             desire
             :
             for
             if
             you
             draw
             a
             fine
             thread
             from
             a
             wooll
             which
             is
             of
             a
             course
             staple
             ,
             it
             will
             want
             substance
             when
             it
             comes
             to
             the
             Walke
             Mill
             ,
             and
             either
             there
             beat
             in
             pieces
             ,
             or
             not
             being
             able
             to
             bed
             ,
             and
             couer
             the
             threads
             well
             ,
             be
             a
             cloth
             of
             a
             very
             short
             lasting
             .
             So
             likewise
             if
             you
             
             draw
             a
             course
             thread
             from
             a
             wooll
             of
             a
             fine
             staple
             ,
             it
             will
             then
             so
             much
             ouer
             thicke
             ,
             that
             you
             must
             either
             take
             away
             a
             great
             part
             of
             the
             substance
             of
             your
             wooll
             in
             flockes
             ;
             or
             els
             let
             the
             cloth
             weare
             course
             ,
             and
             high
             ,
             to
             the
             disgrace
             of
             good
             House-wifery
             ,
             and
             losse
             of
             much
             cloth
             ,
             which
             els
             might
             haue
             been
             saued
             .
          
           
             
             Now
             for
             the
             diuersities
             of
             spinning
             ,
             although
             our
             ordinary
             
               English
               House-wiues
            
             make
             none
             at
             all
             ,
             but
             spin
             euery
             thread
             alike
             ,
             yet
             the
             better
             experienst
             make
             two
             manner
             of
             spinnings
             ,
             and
             two
             sorts
             of
             thread
             ;
             the
             one
             they
             call
             warpe
             ,
             the
             other
             weft
             ,
             or
             els
             wooffe
             ;
             the
             warpe
             is
             spunne
             close
             ,
             round
             and
             hard
             twisted
             ,
             being
             strong
             and
             well
             smoothed
             ,
             because
             it
             runs
             thorough
             the
             sleies
             ,
             and
             also
             indureth
             the
             fretting
             and
             beating
             of
             the
             beame
             ,
             the
             weft
             is
             spunne
             open
             ,
             loose
             ,
             hollow
             ,
             and
             but
             halfe
             twisted
             ;
             neither
             smoothed
             with
             the
             hand
             ,
             nor
             made
             of
             any
             great
             strength
             ,
             because
             it
             but
             only
             crosseth
             the
             warpe
             ,
             without
             any
             violent
             straining
             ,
             and
             by
             reason
             of
             the
             softnesse
             thereof
             beddeth
             closer
             ,
             and
             couereth
             the
             warpe
             so
             well
             ,
             that
             a
             very
             little
             beating
             in
             the
             Mill
             bringeth
             it
             to
             perfect
             cloth
             :
             and
             though
             some
             hold
             it
             lesse
             substantiall
             then
             the
             web
             ,
             which
             is
             all
             of
             twisted
             yarn
             ,
             yet
             experience
             finds
             they
             are
             deceiued
             ,
             and
             that
             this
             open
             weft
             keepes
             the
             Cloth
             longer
             from
             fretting
             and
             wearing
             .
          
           
             
             After
             the
             spinning
             of
             your
             wooll
             ,
             some
             Hous-wifes
             vse
             to
             wind
             it
             from
             the
             broche
             into
             round
             clewes
             for
             more
             ease
             in
             the
             warping
             ,
             but
             it
             is
             a
             labour
             may
             very
             well
             be
             saued
             ,
             and
             you
             may
             as
             well
             warpe
             it
             from
             the
             broch
             as
             from
             the
             clew
             ,
             as
             long
             as
             you
             know
             the
             certaine
             waight
             ,
             for
             by
             that
             onely
             you
             are
             to
             bee
             directed
             in
             all
             manner
             of
             cloth
             making
             .
          
           
             
             Now
             as
             touching
             the
             warping
             of
             cloth
             ,
             which
             is
             both
             the
             skill
             and
             action
             of
             the
             Weauer
             ,
             yet
             must
             not
             our
             Engglish
             
             House-wife
             be
             ignorant
             therein
             ,
             but
             though
             the
             doing
             of
             the
             thing
             be
             not
             proper
             vnto
             her
             ,
             yet
             what
             is
             done
             must
             not
             be
             beyond
             her
             knowledge
             ,
             both
             to
             bridle
             the
             falshood
             of
             vnconscionable
             workemen
             ,
             and
             for
             her
             owne
             satisfaction
             ,
             when
             shee
             is
             rid
             of
             the
             doubt
             of
             anothers
             euill
             doings
             .
             It
             is
             necessary
             then
             that
             shee
             first
             cast
             by
             the
             waight
             of
             her
             wooll
             ,
             to
             how
             many
             yards
             of
             cloth
             the
             web
             will
             arise
             :
             for
             if
             the
             wooll
             bee
             of
             a
             reasonable
             good
             staple
             ,
             and
             well
             spunne
             ,
             it
             will
             runne
             yard
             and
             pound
             ,
             but
             if
             it
             be
             course
             ,
             it
             will
             not
             runne
             so
             much
             .
          
           
             Now
             in
             your
             warping
             also
             ,
             you
             must
             looke
             how
             manie
             pounds
             you
             lay
             in
             your
             warpe
             ,
             and
             so
             many
             you
             must
             necessarilie
             preserue
             for
             your
             weft
             ;
             for
             Hus-wifes
             say
             the
             best
             cloth
             is
             made
             of
             euen
             and
             euen
             ;
             for
             to
             dr●ue
             it
             to
             greater
             aduantage
             is
             hurtfull
             to
             the
             cloth
             :
             there
             be
             other
             obseruations
             in
             the
             warping
             of
             cloth
             ;
             as
             to
             number
             your
             portusses
             ,
             and
             know
             how
             many
             goes
             to
             a
             yard
             :
             to
             looke
             to
             the
             closenes
             ,
             and
             fulling
             of
             the
             sleie
             ,
             and
             such
             like
             ,
             which
             sometimes
             hold
             ,
             and
             sometimes
             faile
             ,
             according
             to
             the
             art
             of
             the
             Workeman
             ;
             and
             therefore
             I
             will
             not
             stand
             much
             vpon
             them
             ;
             but
             referre
             the
             Hus-wife
             to
             the
             instruction
             of
             her
             owne
             experience
             .
          
           
             Now
             after
             your
             cloth
             is
             thus
             warped
             ,
             
             and
             deliuered
             vp
             into
             the
             hands
             of
             the
             Weauer
             ;
             the
             Hus-wife
             hath
             finisht
             her
             labour
             :
             for
             in
             the
             weauing
             ,
             walking
             ,
             and
             dressing
             thereof
             shee
             can
             challenge
             no
             property
             more
             ,
             then
             to
             intreate
             them
             seuerally
             to
             discharge
             their
             duties
             with
             a
             good
             conscience
             ;
             that
             is
             to
             say
             ,
             that
             the
             Weauer
             weaue
             it
             close
             ,
             strong
             ,
             and
             true
             ,
             that
             the
             Walker
             or
             Fuller
             ,
             mill
             it
             carefully
             ,
             and
             looke
             well
             to
             his
             scowring-earth
             ,
             for
             feare
             of
             beating
             holes
             into
             the
             cloth
             ;
             and
             that
             the
             Clothworker
             ,
             or
             Shereman
             burle
             ,
             and
             dresse
             it
             sufficiently
             ,
             neither
             cutting
             the
             wooll
             too
             vnreasonable
             high
             ,
             whereby
             the
             
             cloth
             may
             weare
             rough
             ,
             nor
             too
             low
             ,
             lest
             it
             appeare
             thread
             bare
             ere
             it
             come
             out
             of
             the
             hands
             of
             the
             Tailor
             .
             These
             things
             forewarnd
             and
             performed
             ,
             the
             cloth
             is
             then
             to
             bee
             vsed
             at
             your
             pleasure
             .
          
           
             
             The
             next
             thing
             to
             this
             ,
             which
             our
             English
             Hous-wife
             must
             be
             skilfull
             in
             the
             making
             of
             all
             sorts
             of
             linnen
             cloth
             ,
             whether
             it
             bee
             of
             hemp
             or
             flaxe
             ,
             for
             from
             those
             two
             only
             is
             the
             most
             principall
             cloth
             deriued
             ,
             and
             made
             both
             in
             this
             ,
             and
             in
             other
             nations
             .
          
           
             
             And
             first
             touching
             the
             soile
             fittest
             to
             sow
             hempe
             vpon
             ,
             it
             must
             be
             a
             rich
             mingle
             earth
             of
             clay
             and
             sand
             ,
             or
             clay
             and
             grauell
             well
             tempered
             :
             and
             of
             these
             the
             best
             serueth
             best
             for
             the
             purpose
             ,
             for
             the
             simple
             clay
             ,
             or
             the
             simple
             sand
             are
             nothing
             so
             good
             ;
             for
             the
             first
             is
             too
             tough
             ,
             too
             rich
             ,
             &
             too
             heauy
             ,
             bringeth
             foorth
             al
             bun
             ,
             &
             no
             rinde
             ,
             the
             other
             is
             too
             barren
             ,
             too
             hot
             ,
             &
             too
             light
             ,
             &
             bringeth
             forth
             such
             slender
             withered
             increase
             ,
             that
             it
             is
             nothing
             neere
             worth
             the
             labor
             :
             briefly
             then
             the
             best
             earth
             is
             the
             best
             mixt
             ground
             which
             Husband-men
             cal
             the
             red
             hazel
             ground
             ,
             being
             wel
             ordered
             &
             manured
             :
             and
             of
             this
             earth
             a
             principall
             place
             to
             sow
             hempe
             on
             ,
             is
             in
             old
             stackeyards
             ,
             or
             other
             places
             kept
             in
             the
             winter
             time
             for
             the
             laire
             of
             sheep
             or
             cattell
             ,
             when
             your
             ground
             is
             either
             scarse
             ,
             or
             formerly
             not
             imploid
             to
             that
             purpose
             ;
             but
             if
             it
             be
             where
             the
             ground
             is
             plenty
             ,
             and
             only
             vsed
             thereunto
             ,
             as
             in
             Holland
             ,
             in
             Lincolneshire
             ,
             the
             I
             le
             of
             Apham
             ,
             and
             such
             like
             places
             ,
             then
             the
             custome
             of
             the
             country
             will
             make
             you
             expert
             enough
             therein
             :
             there
             bee
             some
             that
             will
             preserue
             the
             ends
             of
             their
             corne
             lands
             ,
             which
             but
             vpon
             grasse
             for
             to
             sow
             hempe
             or
             flax
             thereon
             ,
             and
             for
             that
             purpose
             will
             manure
             it
             well
             with
             sheepe
             ;
             for
             whereas
             corne
             which
             butteth
             on
             grasse
             hads
             ,
             where
             cattel
             are
             teathered
             is
             commonly
             destroied
             ,
             and
             no
             profit
             issuing
             from
             a
             good
             part
             thereof
             ;
             by
             this
             meanes
             ,
             that
             wich
             is
             
             sowen
             will
             bee
             more
             lafe
             and
             plentifull
             ,
             and
             that
             which
             was
             destroied
             ,
             will
             beare
             a
             commodity
             of
             better
             valew
             .
          
           
             Now
             for
             the
             tillage
             or
             ordering
             of
             the
             ground
             where
             you
             sow
             hempe
             or
             flaxe
             ,
             
             it
             would
             in
             al
             points
             be
             like
             vnto
             that
             where
             you
             sow
             barlie
             ,
             or
             at
             the
             least
             as
             often
             broke
             vp
             ,
             as
             you
             doe
             when
             you
             sow
             fallow
             wheat
             ,
             which
             is
             thrice
             at
             least
             ,
             except
             it
             bee
             some
             very
             mellow
             ,
             and
             ripe
             mould
             ,
             as
             stackyards
             ,
             and
             vsuall
             hempelands
             be
             ,
             and
             then
             twice
             breaking
             vp
             is
             sufficient
             ;
             that
             is
             to
             say
             ,
             about
             the
             latter
             end
             of
             February
             ,
             and
             the
             latter
             end
             of
             Aprill
             ;
             at
             which
             time
             you
             shall
             sow
             it
             :
             
             and
             herein
             is
             to
             bee
             noted
             ,
             that
             you
             must
             sow
             it
             reasonable
             thicke
             with
             good
             sound
             and
             perfect
             seed
             ,
             of
             which
             the
             smoothest
             ,
             roundest
             ,
             and
             brightest
             with
             least
             dust
             in
             is
             the
             best●
             you
             must
             not
             lay
             it
             too
             deepe
             in
             the
             Earth
             ,
             but
             you
             must
             couer
             it
             close
             ,
             light
             ,
             and
             with
             so
             fine
             a
             mould
             as
             you
             can
             possible
             breake
             with
             your
             Harrowes
             ,
             clotting-beetles
             ,
             or
             sleighting
             :
             then
             till
             you
             see
             it
             appeare
             aboue
             the
             earth
             ,
             you
             must
             haue
             it
             exceedingly
             carefully
             tended
             ,
             especially
             an
             houre
             or
             two
             before
             Sun
             rise
             ,
             and
             as
             much
             before
             it
             set
             ,
             from
             birds
             and
             other
             vermine
             ,
             which
             wil
             otherwise
             picke
             the
             seed
             out
             of
             the
             earth
             ,
             and
             so
             deceiue
             you
             of
             your
             profit
             .
          
           
             Now
             for
             the
             weeding
             of
             hempe
             ,
             
             you
             may
             saue
             the
             labour
             ,
             because
             it
             is
             naturally
             of
             it selfe
             swift
             of
             growth
             ,
             rough
             ,
             and
             venemous
             to
             any
             thing
             that
             growes
             vnder
             it
             ,
             and
             will
             sooner
             of
             its
             own
             accord
             destroy
             those
             vnwholsome
             weeds
             then
             by
             your
             labour
             :
             But
             for
             your
             Flaxe
             or
             line
             which
             is
             a
             great
             deale
             more
             tender
             ,
             and
             of
             harder
             encrease
             ,
             you
             shall
             as
             occasion
             serueth
             weed
             it
             ,
             and
             trimme
             it
             ,
             especially
             if
             the
             weeds
             ouer
             grow
             it
             ,
             but
             not
             otherwise
             :
             for
             if
             it
             once
             get
             aboue
             the
             weeds
             ,
             then
             it
             will
             saue
             it selfe
             .
          
           
             Touching
             the
             pulling
             of
             Hempe
             or
             Flaxe
             ,
             
             which
             is
             
             the
             manner
             of
             gathering
             of
             the
             same
             :
             you
             shall
             vnderstand
             that
             it
             must
             bee
             pulled
             vp
             by
             the
             rootes
             ,
             and
             not
             cut
             as
             Corne
             is
             ,
             either
             with
             sithe
             or
             hooke
             :
             and
             the
             best
             time
             for
             the
             pulling
             of
             the
             same
             is
             ,
             when
             you
             see
             the
             leaues
             fall
             downeward
             ,
             or
             turne
             yellow
             at
             the
             tops
             ,
             for
             then
             it
             is
             full
             ripe
             ,
             and
             this
             for
             the
             most
             part
             will
             be
             in
             Iuly
             ,
             and
             about
             
               Mary
               Maudlins
            
             day
             .
             I
             speake
             now
             touching
             the
             pulling
             of
             hemp
             for
             cloth
             :
             but
             if
             you
             intend
             to
             saue
             any
             for
             seed
             ,
             then
             you
             shall
             haue
             the
             principall
             bunnes
             ,
             and
             let
             them
             stand
             till
             it
             be
             the
             latter
             end
             of
             August
             ,
             or
             sometimes
             till
             mid
             September
             following
             :
             and
             then
             seeing
             the
             seed
             turned
             browne
             and
             hard
             ,
             you
             may
             gather
             it
             ,
             for
             if
             it
             stand
             longer
             ,
             it
             will
             shed
             suddenly
             :
             as
             for
             flax
             ,
             which
             ripeneth
             a
             little
             after
             the
             hempe
             ,
             you
             shall
             pull
             it
             as
             soone
             as
             you
             see
             the
             seed
             turne
             browne
             ,
             and
             bend
             the
             head
             to
             the
             earth-ward
             ,
             for
             it
             will
             afterward
             ripen
             of
             it selfe
             as
             the
             bunne
             drieth
             .
          
           
             
             Now
             for
             the
             ripening
             ,
             and
             seasoning
             of
             Hempe
             or
             Flaxe
             ,
             you
             shall
             so
             soone
             as
             you
             haue
             pulled
             it
             ,
             lay
             it
             all
             along
             flat
             ,
             and
             thinne
             vpon
             the
             ground
             ,
             for
             a
             night
             and
             a
             day
             at
             the
             most
             ,
             and
             no
             more
             ;
             and
             then
             as
             Hous-wifes
             call
             it
             ,
             tie
             it
             vp
             in
             baites
             ,
             and
             reare
             them
             vpright
             till
             you
             can
             conueniently
             carry
             it
             to
             the
             water
             ,
             which
             would
             be
             done
             as
             speedily
             as
             may
             bee
             .
             Now
             there
             be
             some
             which
             ripen
             their
             Hempe
             and
             Flaxe
             vpon
             the
             ground
             where
             it
             grew
             ,
             by
             letting
             it
             lie
             thereon
             to
             receiue
             dewes
             and
             raine
             ,
             and
             the
             moistnesse
             of
             the
             earth
             ,
             till
             it
             bee
             ripe
             ;
             but
             this
             is
             a
             vile
             and
             naughty
             way
             of
             ripening
             ,
             it
             making
             the
             Hempe
             or
             Flaxe
             blacke
             ,
             rough
             ,
             and
             often
             rotten
             :
             therefore
             I
             would
             wish
             none
             to
             vse
             it
             ,
             but
             such
             as
             necessity
             compelleth
             therunto
             ,
             and
             then
             to
             be
             carefull
             to
             the
             often
             turning
             thereof
             ,
             for
             it
             is
             the
             ground
             onely
             which
             rots
             it
             .
          
           
             
             Now
             for
             the
             watring
             of
             the
             Hempe
             or
             Faxe
             ,
             the
             best
             
             water
             is
             the
             running
             streame
             ,
             and
             the
             worst
             the
             standing
             pit
             ;
             yet
             because
             Hempe
             is
             a
             poisonous
             thing
             ,
             and
             infecteth
             the
             water
             ;
             and
             destroyeth
             all
             kinde
             of
             Fish
             ,
             it
             is
             more
             fit
             to
             employ
             such
             pits
             and
             ditches
             as
             are
             least
             subiect
             to
             annoiance
             ,
             except
             you
             liue
             neere
             some
             great
             broad
             and
             swift
             streame
             ,
             and
             then
             in
             the
             shallow
             parts
             thereof
             ,
             you
             may
             water
             without
             danger
             :
             touching
             the
             manner
             of
             the
             watering
             thereof
             ,
             you
             shall
             according
             to
             the
             quantity
             ,
             knocke
             fowre
             or
             six
             strong
             stakes
             into
             the
             bottome
             of
             the
             water
             ,
             and
             set
             them
             square-wise
             ,
             then
             lay
             your
             round
             baits
             or
             bundles
             of
             Hempe
             downe
             vnder
             the
             water
             ,
             the
             thick
             end
             of
             one
             bundle
             one
             way
             ,
             and
             the
             thick
             ends
             of
             another
             bundle
             another
             way
             ;
             and
             so
             lay
             baite
             vpon
             baite
             till
             you
             haue
             laid
             in
             all
             ,
             and
             that
             the
             water
             couereth
             them
             all
             ouer
             ;
             then
             you
             shall
             take
             ouer-lyers
             of
             wood
             ,
             and
             binding
             them
             ouerthwart
             to
             the
             stakes
             ,
             keepe
             the
             Hempe
             downe
             close
             ,
             and
             especially
             at
             the
             foure
             corners
             ;
             then
             take
             great
             stones
             ,
             grauell
             ,
             and
             other
             heauy
             rubbish
             ,
             and
             lay
             it
             betweene
             ,
             
             and
             ouer
             the
             ouer-lyers
             ,
             and
             so
             couer
             the
             Hempe
             close
             that
             it
             may
             by
             no
             meanes
             stirre
             ,
             and
             so
             let
             it
             continue
             in
             the
             water
             foure
             daies
             and
             nights
             ,
             if
             it
             be
             in
             a
             running
             water
             ,
             but
             if
             it
             be
             in
             a
             standing
             water
             ,
             then
             longer
             ,
             and
             then
             take
             out
             one
             of
             the
             vppermost
             baits
             and
             wash
             it
             ;
             and
             if
             in
             the
             washing
             you
             see
             the
             leafe
             come
             of
             ,
             then
             you
             may
             be
             assured
             the
             hemp
             is
             watred
             enough
             :
             as
             for
             flax
             ,
             les
             time
             will
             serue
             it
             ,
             and
             it
             will
             shed
             the
             leafe
             in
             three
             nights
             .
          
           
             When
             your
             Hemp
             or
             Flaxe
             is
             thus
             watred
             enough
             ,
             
             you
             shall
             take
             off
             the
             grauell
             ,
             stones
             ,
             ouer-lyers
             of
             wood
             ,
             and
             vnloosing
             it
             from
             the
             stakes
             ,
             take
             and
             wash
             out
             euery
             baite
             or
             bundle
             seuerall
             by
             it selfe
             ,
             and
             rub
             it
             exceeding
             cleane
             ,
             leauing
             not
             a
             leafe
             vpon
             it
             ,
             nor
             any
             filth
             within
             it
             ;
             then
             set
             it
             vpon
             the
             drie
             earth
             vpright
             that
             the
             water
             may
             drop
             from
             it
             ,
             which
             done
             ,
             load
             it
             vp
             ,
             &
             carry
             it
             home
             ,
             and
             in
             some
             open
             Close
             or
             peece
             of
             ground
             reare
             it
             vpright
             
             either
             against
             hedges
             ,
             pales
             ,
             walls
             ,
             backsides
             of
             houses
             ,
             or
             such
             like
             ,
             where
             it
             may
             haue
             the
             full
             strength
             ,
             or
             reflection
             of
             the
             sun
             ,
             and
             being
             thoroughly
             dried
             ,
             then
             house
             it
             ;
             yet
             there
             be
             some
             Hous-wiues
             which
             as
             soon
             as
             their
             Hempe
             comes
             from
             the
             water
             ,
             will
             not
             reare
             it
             vpright
             ,
             but
             lay
             it
             vpon
             the
             ground
             flat
             &
             thin
             for
             the
             space
             of
             a
             fortnight
             ,
             turning
             it
             at
             the
             end
             of
             euery
             two
             daies
             ;
             first
             on
             the
             one
             side
             ,
             then
             on
             the
             other
             ,
             &
             then
             after
             reare
             it
             vpright
             ,
             drie
             it
             ,
             &
             so
             house
             it
             ,
             and
             this
             hous-wifery
             is
             good
             &
             orderly
             .
          
           
             
             Now
             although
             I
             haue
             hitherto
             ioyned
             Hempe
             and
             Flaxe
             together
             ,
             yet
             you
             shal
             vnderstād
             that
             there
             are
             some
             particular
             differences
             betweene
             them
             ;
             for
             whereas
             your
             Hemp
             may
             within
             a
             night
             or
             two
             after
             the
             pulling
             be
             caried
             to
             the
             water
             ,
             your
             flaxe
             may
             not
             ,
             but
             must
             be
             reared
             vp
             ,
             and
             dried
             and
             withered
             a
             week
             or
             more
             to
             ripen
             the
             seed
             ,
             which
             done
             ,
             you
             must
             take
             ripple
             combs
             ,
             and
             ripple
             your
             flaxe
             ouer
             ,
             which
             is
             the
             beating
             ,
             or
             breaking
             off
             from
             the
             stalks
             the
             round
             bels
             or
             bobs
             ,
             which
             containe
             the
             seed
             which
             you
             must
             preserue
             in
             some
             drie
             vessell
             or
             place
             ,
             till
             the
             spring
             of
             the
             yeere
             ,
             and
             then
             beate
             it
             ,
             or
             thresh
             it
             for
             your
             vse
             ,
             and
             when
             your
             Flaxe
             or
             line
             is
             ripled
             ,
             then
             you
             must
             send
             it
             to
             the
             water
             as
             aforesaid
             .
          
           
             
             After
             your
             Hempe
             or
             Flaxe
             hath
             been
             watered
             ,
             dried
             ,
             &
             housed
             ,
             you
             may
             then
             at
             your
             pleasure
             breake
             it
             ,
             which
             is
             in
             a
             brake
             of
             wood
             (
             whose
             proportiō
             is
             so
             ordinary
             ,
             that
             euery
             one
             almost
             knowes
             them
             )
             breake
             and
             beate
             out
             the
             drie
             bun
             ,
             or
             kexe
             of
             the
             Hempe
             and
             Flaxe
             from
             the
             rinde
             which
             couers
             it
             ,
             and
             when
             you
             brake
             either
             ,
             you
             shall
             do
             it
             ,
             as
             neer
             as
             you
             can
             ,
             on
             a
             faire
             drie
             sun-shine
             day
             ,
             obseruing
             to
             set
             foorth
             your
             hemp
             and
             Flaxe
             ,
             and
             spread
             it
             thin
             before
             the
             sun
             ,
             that
             it
             may
             be
             as
             drie
             as
             tinder
             before
             it
             come
             to
             the
             brake
             ;
             for
             if
             either
             in
             the
             lying
             close
             together
             it
             shall
             giue
             againe
             or
             sweat
             ,
             or
             through
             the
             moistnesse
             of
             
             the
             ayre
             or
             place
             where
             it
             lies
             receiues
             any
             dampishnesse
             ,
             you
             must
             necessarily
             see
             it
             dried
             sufficiently
             againe
             ,
             or
             else
             it
             will
             neuer
             brake
             well
             ,
             nor
             the
             bun
             breake
             and
             part
             from
             the
             rinde
             in
             order
             as
             it
             should
             :
             therfore
             if
             the
             weather
             be
             not
             seasonable
             ,
             
             and
             your
             need
             much
             to
             vse
             your
             hempe
             or
             flaxe
             ,
             you
             shall
             then
             spread
             it
             vpon
             your
             kilne
             ,
             and
             making
             a
             soft
             fire
             vnder
             it
             ,
             drie
             it
             vpon
             the
             same
             ,
             and
             then
             brake
             it
             :
             yet
             for
             as
             much
             as
             this
             is
             oft-times
             dangerous
             ,
             &
             much
             hurt
             hath
             bin
             receiued
             thereby
             through
             casualty
             of
             fire
             ,
             I
             would
             wish
             you
             to
             stick
             foure
             stakes
             in
             the
             earth
             at
             least
             fiue
             foote
             aboue
             ground
             ,
             and
             laying
             ouer
             them
             small
             our-layers
             of
             wood
             ,
             and
             open
             fleaks
             or
             hurdles
             vpon
             the
             same
             ,
             spread
             your
             Hempe
             ,
             and
             also
             reare
             some
             round
             about
             it
             all
             ,
             but
             at
             one
             open
             side
             ;
             then
             with
             straw
             ,
             small
             shauing
             ,
             or
             other
             light
             drie
             wood
             make
             a
             soft
             fire
             vnder
             the
             same
             ,
             and
             so
             drie
             it
             ,
             and
             brake
             it
             ,
             and
             this
             is
             without
             all
             danger
             or
             mistrust
             of
             euill
             ;
             and
             as
             you
             brake
             it
             ,
             you
             shall
             open
             and
             looke
             into
             it
             ,
             euer
             beginning
             to
             brake
             the
             roote
             ends
             first
             ;
             
             and
             when
             you
             see
             the
             bun
             is
             sufficiently
             crusht
             ,
             falne
             away
             ,
             or
             at
             the
             most
             hangeth
             but
             in
             very
             small
             shiuers
             within
             the
             Hempe
             or
             Flaxe
             ,
             then
             you
             shall
             say
             it
             is
             brak't
             enough
             ,
             and
             then
             tearming
             that
             which
             you
             called
             a
             baite
             or
             bundle
             before
             ,
             now
             a
             strike
             ,
             you
             shall
             lay
             them
             together
             and
             so
             house
             them
             ,
             keeping
             in
             your
             memorie
             either
             by
             score
             or
             writing
             ,
             how
             many
             strikes
             of
             Hempe
             ,
             and
             how
             many
             strikes
             of
             flaxe
             you
             brake
             vp
             euery
             day
             .
          
           
             Now
             that
             your
             Hempe
             or
             Flaxe
             may
             brake
             so
             much
             the
             better
             ,
             
             you
             must
             haue
             for
             each
             seuerall
             sort
             two
             seuerall
             brakes
             ,
             which
             is
             an
             open
             and
             wide
             toothed
             ,
             or
             nicktbrake
             ,
             and
             a
             close
             and
             straight
             toothed
             brake
             :
             the
             first
             being
             to
             crush
             the
             bun
             ,
             and
             the
             latter
             to
             beate
             it
             forth
             .
             Now
             for
             Flax
             you
             must
             take
             first
             that
             which
             is
             the
             straitest
             for
             the
             Hempe
             ,
             and
             then
             after
             one
             of
             purpose
             ,
             much
             
             straighter
             and
             sharper
             for
             the
             bunne
             of
             it
             being
             more
             small
             ,
             tough
             and
             thinne
             ,
             must
             necessarily
             be
             broken
             into
             much
             lesse
             peeces
             .
          
           
             
             After
             your
             Hempe
             and
             Flaxe
             is
             brak't
             ,
             you
             shall
             then
             swingle
             it
             ,
             which
             is
             vpon
             a
             swingle
             tree
             block
             made
             of
             an
             halfe
             inch
             boord
             about
             fowre
             foote
             aboue
             ground
             ,
             and
             set
             vpon
             a
             strong
             foot
             or
             stocke
             ,
             that
             will
             not
             easily
             moue
             and
             stirre
             ,
             as
             you
             may
             see
             in
             any
             Hous-wiues
             house
             whatsoeuer
             better
             then
             my
             words
             can
             expresse
             ;
             and
             with
             a
             peece
             of
             wood
             called
             the
             swingle
             tree
             dagger
             ,
             and
             made
             in
             the
             shape
             and
             proportion
             of
             an
             old
             dagger
             with
             a
             reasonable
             blunt
             edge
             ;
             you
             shall
             beate
             out
             all
             the
             loose
             buns
             and
             shiuers
             that
             hang
             in
             the
             Hempe
             or
             Flaxe
             ,
             opening
             and
             turning
             it
             from
             one
             end
             to
             the
             other
             ,
             till
             you
             haue
             left
             no
             bunne
             or
             shiuer
             to
             be
             perceiued
             therein
             ,
             and
             then
             strike
             a
             twist
             ,
             and
             fould
             in
             the
             midst
             ,
             which
             is
             euer
             the
             thickest
             part
             of
             the
             strike
             ,
             lay
             them
             by
             till
             you
             haue
             swingled
             all
             ;
             the
             generall
             profit
             whereof
             ,
             is
             not
             onely
             the
             beating
             out
             of
             the
             hard
             bunne
             ,
             but
             also
             an
             opening
             ,
             and
             softning
             of
             the
             teare
             ,
             whereby
             it
             is
             prepared
             and
             made
             ready
             for
             the
             maker
             .
          
           
             
             Now
             after
             you
             haue
             swingled
             your
             Hempe
             and
             Flaxe
             ouer
             once
             ,
             you
             shall
             take
             and
             shake
             vp
             the
             refuse
             stuffe
             ,
             which
             you
             beate
             from
             the
             same
             seuerally
             ,
             and
             not
             only
             it
             ,
             but
             the
             tops
             and
             knots
             ,
             and
             halfe
             brak't
             buns
             which
             fall
             from
             the
             brake
             also
             ,
             and
             drying
             them
             againe
             cause
             them
             to
             bee
             very
             well
             thresht
             with
             flayles
             ,
             and
             then
             mixing
             them
             with
             the
             refuse
             which
             fell
             from
             the
             swingle
             tree
             ,
             dresse
             them
             all
             well
             with
             threshing
             and
             shaking
             ,
             till
             the
             buns
             be
             cleane
             driuen
             out
             of
             them
             ;
             and
             then
             lay
             them
             in
             some
             safe
             drie
             place
             till
             occasion
             of
             vse
             :
             these
             are
             called
             swingle
             tree
             hurds
             ,
             and
             that
             which
             comes
             from
             the
             hemp
             will
             make
             window-cloth
             ,
             and
             such
             like
             course
             stuffe
             ,
             and
             
             that
             which
             comes
             from
             the
             flax
             being
             a
             little
             towed
             again
             in
             a
             paire
             af
             wooll
             cards
             will
             make
             a
             course
             hardingl
          
           
             But
             to
             proceed
             forward
             in
             the
             making
             of
             cloth
             ;
             
             after
             your
             hemp
             or
             flax
             hath
             bin
             swingled
             once
             ouer
             ,
             which
             is
             sufficient
             for
             the
             market
             ,
             or
             for
             ordinary
             sale
             ,
             you
             shal
             then
             for
             cloth
             swingle
             it
             ouer
             the
             second
             time
             ,
             and
             as
             the
             first
             did
             beat
             away
             the
             bun
             ,
             and
             soften
             the
             rinde
             ,
             so
             this
             shall
             break
             and
             diuide
             ,
             and
             prepare
             it
             fit
             for
             the
             heckle
             ;
             &
             hurds
             which
             are
             this
             second
             time
             beaten
             off
             ,
             you
             shall
             also
             saue
             ;
             for
             that
             of
             the
             hemp
             (
             being
             toased
             in
             wool
             cards
             )
             wil
             make
             a
             good
             hempen
             hurden
             )
             &
             that
             comming
             from
             the
             flaxe
             (
             vsed
             in
             that
             manner
             )
             a
             flax
             hurden
             better
             then
             the
             former
             .
          
           
             After
             the
             second
             swingling
             of
             your
             Hempe
             ,
             
             and
             that
             the
             hurds
             thereof
             haue
             been
             laid
             by
             ,
             you
             shall
             take
             the
             strikes
             ,
             and
             diuiding
             them
             into
             dozens
             ,
             or
             halfe
             dozens
             ,
             make
             them
             vp
             to
             great
             thicke
             roles
             ,
             and
             then
             as
             it
             were
             broaching
             them
             ,
             or
             spitting
             them
             vpon
             long
             stickes
             ,
             set
             them
             in
             the
             corner
             of
             some
             chimney
             ,
             where
             they
             may
             receiue
             the
             heate
             of
             the
             fire
             ,
             and
             there
             let
             them
             abide
             ,
             till
             they
             bee
             dried
             exceedingly
             ,
             then
             take
             them
             ,
             and
             laying
             them
             in
             a
             round
             trough
             made
             for
             the
             purpose
             ,
             so
             many
             as
             may
             conueniently
             lie
             therein
             ,
             and
             there
             with
             beetles
             beat
             them
             exceedingly
             ,
             till
             they
             handle
             both
             without
             &
             within
             as
             soft
             and
             pliant
             as
             may
             be
             ,
             without
             any
             hardnesse
             or
             roughnesse
             to
             be
             felt
             or
             perceiued
             ;
             then
             take
             them
             from
             the
             trough
             ,
             and
             open
             the
             roler
             ,
             and
             diuide
             the
             strikes
             seuerally
             as
             at
             the
             first
             ,
             and
             if
             any
             be
             insufficiently
             beaten
             ,
             role
             them
             vp
             ,
             and
             beat
             them
             ouer
             as
             before
             .
          
           
             When
             your
             Hempe
             hath
             been
             twice
             swingled
             ,
             
             dried
             ,
             and
             beaten
             ,
             you
             shal
             then
             bring
             it
             to
             the
             heckle
             ,
             which
             instrument
             needeth
             no
             demonstration
             ,
             because
             it
             is
             hardly
             vnknown
             to
             any
             woman
             whatsoeuer
             ;
             and
             the
             first
             Heckle
             shall
             be
             course
             ,
             open
             and
             wide
             toothed
             ,
             because
             it
             is
             the
             
             first
             breaker
             or
             diuider
             of
             the
             same
             ,
             and
             the
             layer
             of
             the
             strikes
             euen
             &
             straight
             :
             and
             the
             hurds
             which
             come
             of
             this
             heckling
             you
             shall
             mixe
             with
             those
             of
             the
             latter
             swingling
             ,
             &
             it
             will
             make
             the
             cloth
             much
             better
             ;
             then
             you
             shall
             heckle
             it
             the
             second
             time
             through
             a
             good
             straight
             heckle
             made
             purposely
             for
             hemp
             ,
             &
             be
             sure
             to
             break
             it
             very
             wel
             and
             sufficiently
             therupon
             ,
             &
             saue
             both
             the
             hurds
             by
             themselues
             ,
             and
             the
             strikes
             by
             themselues
             in
             seuerall
             places
             .
          
           
             Now
             here
             bee
             some
             very
             principall
             good
             Hus-wiues
             ,
             which
             vse
             only
             but
             to
             heckle
             their
             hemp
             once
             ouer
             ,
             affirming
             ,
             that
             if
             it
             be
             sufficiently
             dried
             and
             beaten
             ,
             that
             once
             going
             ouer
             through
             a
             straight
             heckle
             will
             serue
             without
             more
             losse
             of
             labour
             ,
             hauing
             been
             twice
             swingled
             before
             .
          
           
             
             Now
             if
             you
             intend
             to
             haue
             an
             excellent
             peece
             of
             hempen
             cloth
             ,
             which
             shall
             equall
             a
             peece
             of
             very
             pure
             linnen
             ,
             then
             after
             you
             haue
             beaten
             it
             ,
             as
             before
             said
             ,
             and
             heckled
             once
             ouer
             ,
             you
             shall
             then
             role
             it
             vp
             againe
             ,
             drie
             it
             as
             before
             ,
             and
             beat
             it
             againe
             as
             much
             as
             at
             the
             first
             ;
             then
             heckle
             it
             through
             a
             fine
             flaxen
             heckle
             ,
             and
             the
             towe
             which
             falles
             from
             the
             heckle
             ,
             will
             make
             a
             principall
             hemping
             ,
             but
             the
             Teare
             it selfe
             a
             cloth
             as
             pure
             ,
             as
             fine
             Hus-wifes
             linnen
             ,
             the
             indurance
             and
             lasting
             whereof
             ,
             is
             rare
             &
             wonderfull
             ;
             thus
             you
             see
             the
             vttermost
             art
             in
             dressing
             of
             hemp
             for
             each
             seueral
             purpose
             in
             cloth
             making
             till
             it
             come
             to
             the
             spinning
             .
          
           
             
             Flax
             after
             it
             hath
             been
             twice
             swingeld
             needeth
             neither
             more
             drying
             nor
             beating
             as
             hempe
             doth
             ,
             but
             may
             bee
             brought
             to
             the
             heckle
             in
             the
             same
             manner
             as
             you
             did
             hempe
             ;
             onely
             the
             heckle
             must
             be
             much
             finer
             and
             straiter
             ;
             and
             as
             you
             did
             before
             the
             first
             heckle
             being
             much
             courser
             then
             the
             latter
             ,
             holding
             the
             strike
             stiffe
             in
             your
             hand
             ,
             breake
             it
             very
             well
             vpon
             that
             heckell
             :
             then
             the
             hurdes
             which
             come
             thereof
             ,
             you
             shall
             saue
             to
             make
             fine
             hurden
             cloth
             of
             ,
             and
             the
             strike
             it selfe
             you
             shall
             passe
             through
             a
             finer
             
             heckle
             ;
             and
             the
             hurds
             which
             come
             from
             thence
             ,
             you
             shall
             saue
             to
             make
             fine
             midlen
             cloth
             of
             ,
             and
             then
             teare
             it selfe
             for
             the
             best
             linnen
             .
          
           
             To
             dresse
             Flaxe
             for
             the
             finest
             vse
             that
             may
             mee
             ,
             
             as
             to
             to
             make
             faire
             Holland
             cloth
             of
             great
             price
             ,
             or
             thread
             for
             the
             most
             curious
             purpose
             ,
             a
             secret
             hitherto
             almost
             concealed
             from
             the
             best
             Hus-wifes
             ;
             you
             shall
             take
             your
             flaxe
             after
             it
             hath
             been
             handled
             ,
             as
             is
             before
             shewed
             ,
             and
             laying
             three
             strikes
             together
             ,
             plat
             them
             in
             a
             plat
             of
             three
             so
             hard
             and
             close
             together
             as
             it
             is
             possible
             ,
             ioining
             one
             to
             the
             end
             of
             another
             ,
             till
             you
             haue
             platted
             so
             much
             as
             you
             thinke
             conuenient
             ,
             and
             then
             begin
             another
             plat●
             and
             thus
             plat
             as
             many
             seueral
             plats
             as
             you
             thinke
             will
             make
             a
             role
             ,
             like
             vnto
             one
             of
             your
             Hempe
             roules
             before
             spoke
             off
             ,
             and
             then
             wreathing
             them
             hard
             together
             ,
             make
             vp
             the
             roule●
             and
             so
             many
             roules
             more
             or
             lesse
             ,
             according
             to
             the
             purpose
             you
             dresse
             them
             for
             :
             This
             done
             ,
             put
             the
             roules
             into
             a
             hempe
             trough
             ,
             and
             beat
             them
             soundly
             ,
             rather
             more
             then
             lesse
             the
             hempe
             :
             and
             then
             open
             and
             vnplat
             it
             ,
             and
             diuide
             euery
             strike
             from
             other
             very
             carefully
             ;
             then
             heckle
             it
             through
             a
             finer
             heckle
             then
             any
             formerly
             vsed
             ;
             for
             of
             heckles
             there
             be
             euer
             three
             sorts
             ,
             and
             this
             must
             be
             the
             finest
             :
             and
             in
             this
             heckling
             you
             must
             bee
             exceeding
             carefull
             to
             doe
             it
             gently
             ,
             lightly
             ,
             and
             with
             good
             deliberation
             ,
             least
             what
             you
             heckle
             from
             it
             should
             runne
             to
             knots
             ,
             or
             other
             hardnes
             ,
             as
             it
             is
             apt
             to
             doe
             :
             but
             being
             done
             artificially
             as
             it
             ought
             ,
             you
             shall
             see
             it
             looke
             ,
             &
             feele
             it
             handle
             like
             fine
             soft
             cotton
             ,
             or
             Iersey
             wooll
             ;
             and
             this
             which
             thus
             looketh
             and
             feeleth
             ,
             and
             falleth
             from
             the
             heckle
             ,
             will
             notwithstanding
             make
             a
             pure
             fine
             linnen
             ,
             and
             runne
             at
             least
             two
             yards
             and
             a
             halfe
             in
             the
             pound
             ;
             but
             the
             teare
             it selfe
             will
             make
             a
             perfect
             strong
             ,
             and
             most
             fine
             holland
             ,
             running
             at
             least
             fiue
             yards
             in
             the
             pound
             .
          
           
           
             
             After
             your
             teare
             is
             thus
             drest
             ,
             you
             shall
             spinne
             it
             either
             vpon
             wheele
             or
             rocke
             ,
             but
             the
             wheele
             is
             the
             swifter
             way
             ,
             &
             the
             rocke
             maketh
             the
             finer
             thread
             ;
             you
             shall
             draw
             your
             thread
             according
             to
             the
             nature
             of
             the
             teare
             ,
             and
             as
             long
             as
             it
             is
             euen
             ,
             it
             can
             not
             be
             to
             small
             ,
             but
             if
             it
             be
             vneuen
             it
             will
             ne●er
             make
             a
             durable
             cloth
             .
             Now
             for
             as
             much
             as
             euery
             Hus-wife
             is
             not
             able
             to
             spinne
             her
             owne
             teare
             in
             her
             owne
             house
             ,
             you
             shall
             make
             choice
             of
             the
             best
             Spinners
             you
             can
             heare
             of
             ,
             and
             to
             them
             put
             foorth
             your
             teare
             to
             spinne
             ,
             waighing
             it
             before
             it
             goe
             ,
             and
             waighing
             it
             after
             it
             is
             spun
             and
             drie
             ,
             allowing
             waight
             for
             waight
             ,
             or
             an
             ounce
             and
             a
             halfe
             for
             wast
             at
             the
             most
             :
             as
             for
             the
             prises
             for
             spinning
             ,
             they
             are
             according
             to
             the
             natures
             of
             the
             country
             ,
             the
             finenesse
             of
             the
             teare
             ,
             and
             the
             dearenesse
             of
             prouisions
             :
             some
             spinning
             by
             the
             pound
             ,
             some
             by
             the
             lay
             ,
             and
             some
             by
             day
             ,
             as
             the
             bargaine
             shall
             be
             made
             .
          
           
             
             After
             your
             yarne
             is
             spunne
             vpon
             spindles
             ,
             spooles
             ,
             or
             such
             like
             ;
             you
             shall
             then
             reele
             it
             vpon
             reeles
             ,
             of
             which
             the
             reeles
             which
             are
             hardly
             two
             foot
             in
             length
             ,
             and
             haue
             but
             onely
             two
             contrary
             crosse
             barres
             are
             the
             best
             ,
             the
             most
             easie
             and
             least
             to
             be
             troubled
             with
             rauelling
             ;
             and
             in
             the
             weauing
             of
             your
             fine
             yarne
             to
             keepe
             it
             the
             better
             from
             rauelling
             ,
             you
             shal
             as
             you
             reele
             it
             ,
             with
             a
             Ley
             band
             of
             a
             big
             twist
             ,
             diuide
             the
             slipping
             or
             skeane
             into
             diuers
             Leyes
             ,
             allowing
             to
             euery
             Ley
             80.
             threads
             ,
             and
             20.
             
             Laies
             to
             euery
             slipping
             ,
             the
             yarne
             being
             very
             fine
             ,
             otherwise
             lesse
             of
             both
             kinds
             :
             but
             if
             you
             spinne
             by
             the
             Ley
             ,
             as
             at
             a
             ob
             .
             a
             Ley
             or
             so
             ,
             then
             the
             ancient
             custome
             hath
             been
             to
             allow
             to
             a
             reele
             which
             was
             8.
             yards
             ,
             all
             aboue
             160.
             threads
             to
             euery
             Ley
             ,
             and
             25
             Leyes
             ,
             and
             sometimes
             30
             Leyes
             to
             a
             slipping
             ,
             which
             will
             ordinarily
             amount
             to
             a
             pound
             or
             there
             abouts
             ;
             and
             so
             by
             that
             you
             may
             proportion
             foorth
             the
             price
             for
             any
             manner
             of
             spinning
             whatsoeuer
             :
             for
             if
             the
             best
             thus
             ,
             
             then
             the
             2.
             so
             much
             bated
             ;
             and
             so
             accordingly
             the
             worst
             .
          
           
             After
             thus
             your
             yarne
             is
             spunne
             and
             reeld
             ,
             
             being
             in
             the
             slipping
             you
             shall
             scowre
             it●
             Therefore
             first
             to
             fetch
             out
             the
             spottes
             ,
             you
             shall
             lay
             it
             in
             luke
             wa●me
             water
             ,
             and
             let
             it
             lie
             so
             three
             or
             foure
             daies
             ,
             each
             day
             shifting
             it
             once
             ,
             and
             wringing
             it
             out
             ,
             and
             laying
             it
             in
             another
             water
             of
             the
             same
             nature
             ;
             then
             carry
             it
             to
             a
             well
             or
             brooke
             ,
             and
             there
             rinse
             it
             ,
             till
             you
             see
             that
             nothing
             commeth
             from
             it
             ,
             but
             pure
             cleane
             water
             ;
             for
             whilst
             there
             is
             any
             filth
             within
             it
             ,
             there
             will
             neuer
             be
             white
             cloth●
             which
             done
             take
             a
             bucking
             tub
             ,
             &
             couer
             the
             bottome
             thereof
             with
             very
             fine
             Ashen
             ashes
             :
             then
             opening
             your
             slippings
             ,
             
             and
             spreading
             them
             ,
             lay
             them
             on
             those
             ashes
             ;
             then
             couer
             those
             slippings
             with
             ashes
             againe
             ,
             then
             lay
             in
             more
             slippings
             ,
             and
             couer
             them
             with
             ashes
             as
             before
             ,
             and
             thus
             lay
             one
             vpon
             another
             ,
             till
             all
             your
             yarne
             be
             laid
             in
             ;
             then
             couer
             the
             vppermost
             yarne
             with
             a
             bucking
             cloth
             ,
             and
             lay
             therein
             a
             pecke
             or
             two
             (
             according
             to
             the
             bignes
             of
             the
             tub
             )
             of
             ashes
             more
             :
             then
             poure
             into
             all
             through
             the
             vppermost
             cloth
             so
             much
             warme
             water
             ,
             till
             the
             tub
             can
             receiue
             no
             more
             ;
             and
             so
             let
             it
             stand
             al
             night
             :
             the
             next
             morning
             you
             shall
             set
             a
             kettle
             of
             cleane
             water
             on
             the
             fire
             ;
             and
             when
             it
             is
             warme
             ,
             you
             shall
             pull
             out
             the
             spigget
             of
             the
             bucking
             tubbe
             ,
             and
             let
             the
             water
             therein
             runne
             into
             another
             cleane
             vessell
             ,
             and
             as
             the
             bucking
             tubbe
             wasteth
             ,
             so
             you
             shall
             fill
             it
             vp
             againe
             with
             the
             warme
             water
             on
             the
             fire
             ;
             and
             as
             the
             water
             on
             the
             fire
             wasteth
             ,
             so
             you
             shal
             fill
             it
             vp
             againe
             with
             the
             lie
             which
             commeth
             from
             the
             bucking
             tubbe
             ,
             euer
             obseruing
             to
             make
             the
             lie
             hotter
             and
             hotter
             till
             it
             seeth
             ;
             and
             then
             when
             it
             so
             seetheth
             ,
             you
             shall
             as
             before
             apply
             it
             with
             boiling
             lie
             ,
             at
             least
             foure
             houres
             together
             ;
             which
             is
             called
             ,
             the
             driuing
             of
             a
             Buck
             of
             yarne
             :
             All
             which
             being
             done
             you
             shall
             take
             off
             the
             Bucking-cloth
             ,
             and
             then
             putting
             the
             yarne
             with
             the
             lie
             ashes
             into
             
             large
             tubbes
             or
             boales
             ,
             with
             your
             hands
             as
             hot
             as
             you
             can
             suffer
             it
             to
             posse
             ,
             and
             labor
             the
             yarne
             ,
             ashes
             ,
             and
             lie
             a
             pretty
             while
             together
             ;
             then
             carry
             it
             to
             a
             well
             ,
             riuer
             ,
             or
             other
             cleane
             scouring
             water
             ,
             and
             there
             rinse
             it
             as
             cleane
             as
             may
             be
             from
             the
             ashes
             ,
             
             then
             take
             it
             ,
             and
             hang
             it
             vp
             vpon
             poales
             abroad
             in
             the
             aire
             all
             day
             ,
             and
             at
             night
             take
             the
             slippings
             downe
             ,
             and
             lay
             them
             in
             water
             all
             night
             ,
             then
             the
             next
             daie
             hang
             them
             vp
             again
             ,
             and
             if
             any
             part
             of
             them
             drie
             ,
             then
             cast
             water
             vpon
             them
             ,
             obseruing
             euer
             to
             turne
             that
             side
             outmost
             which
             whiteth
             slowest
             ,
             and
             thus
             doe
             at
             least
             seuen
             daies
             together
             ,
             then
             put
             all
             the
             yarne
             againe
             into
             a
             bucking
             tub
             without
             ashes
             ,
             and
             couer
             it
             as
             before
             with
             a
             bucking
             cloth
             ,
             and
             lay
             thereupon
             good
             store
             of
             fresh
             ashes
             ,
             and
             driue
             that
             buck
             as
             you
             did
             before
             ,
             with
             very
             strong
             seething
             lies
             ,
             the
             space
             of
             half
             a
             daie
             or
             more
             ,
             then
             take
             it
             foorth
             ,
             posse
             it
             ,
             rinse
             it
             ,
             and
             hang
             it
             vp
             as
             you
             did
             before
             on
             the
             daies
             ,
             and
             laying
             it
             in
             water
             on
             the
             nights
             another
             weeke
             ,
             and
             then
             wash
             it
             ouer
             in
             faire
             water
             ,
             and
             so
             drie
             it
             vp
             :
             other
             waies
             there
             are
             of
             scouring
             and
             whiting
             of
             yarne
             ;
             as
             steeping
             it
             in
             branne
             and
             warme
             ,
             water
             ,
             and
             then
             boiling
             it
             with
             Ozier
             sticks
             ,
             wheat-straw
             water
             and
             ashes
             ,
             and
             then
             possing
             ,
             rinsing
             ,
             and
             bleaching
             it
             vpon
             hedges
             ,
             or
             bushes
             ;
             but
             it
             is
             a
             foule
             and
             vncertaine
             waie
             ,
             and
             I
             would
             not
             wish
             any
             good
             House-wife
             to
             vse
             it
             .
          
           
             
             After
             your
             yarne
             is
             scoured
             and
             whited
             ,
             you
             shall
             then
             winde
             it
             vp
             into
             round
             bals
             of
             a
             reasonable
             bignesse
             ,
             rather
             without
             bottomes
             then
             with
             any
             at
             all
             ,
             because
             it
             may
             deceiue
             you
             in
             the
             waight
             ,
             for
             according
             to
             the
             pounds
             will
             arise
             your
             yards
             and
             lengths
             of
             cloth
             .
          
           
             
             After
             your
             yarne
             is
             wound
             and
             waighed
             ,
             you
             shall
             carry
             it
             to
             the
             Weauers
             ,
             and
             warpe
             it
             as
             was
             before
             shewed
             for
             wollen
             cloth
             ,
             knowing
             this
             ,
             that
             if
             your
             Weauer
             bee
             
             honest
             and
             skilfull
             hee
             will
             make
             you
             good
             and
             perfect
             cloth
             of
             euen
             and
             euen
             ,
             that
             is
             iust
             the
             same
             waight
             in
             weft
             that
             then
             was
             in
             wrap
             ;
             as
             for
             the
             action
             of
             weauing
             it selfe
             ,
             it
             is
             the
             worke-mans
             occupation
             ,
             and
             therefore
             to
             him
             I
             referre
             it
             .
          
           
             After
             your
             cloth
             is
             wouen
             ,
             
             and
             the
             web
             or
             webs
             come
             home
             ,
             you
             shall
             first
             lay
             it
             to
             steepe
             in
             all
             points
             as
             you
             did
             your
             yarne
             ,
             to
             fetch
             out
             the
             soyling
             and
             other
             filth
             which
             is
             gathered
             from
             the
             Weauer
             ;
             then
             rinse
             it
             also
             as
             you
             did
             your
             yarne
             ,
             then
             bucke
             it
             also
             in
             lie
             and
             ashes
             as
             before
             said
             ,
             and
             rinse
             it
             ,
             and
             then
             hauing
             loops
             fixt
             to
             the
             seluedge
             of
             the
             cloth
             spread
             it
             vpon
             the
             grasse
             ,
             and
             stake
             it
             downe
             at
             the
             vttermost
             length
             and
             breadth
             ,
             and
             as
             fast
             as
             it
             dries
             water
             it
             againe
             ,
             but
             take
             heed
             you
             wet
             it
             not
             too
             much
             ,
             for
             feare
             you
             milde
             or
             rot
             it
             ,
             neither
             cast
             water
             vpon
             it
             till
             you
             see
             it
             in
             manner
             drie
             ,
             and
             be
             sure
             weekely
             to
             turne
             it
             first
             on
             one
             side
             ,
             &
             then
             on
             the
             other
             ,
             and
             at
             the
             end
             of
             the
             first
             weeke
             you
             shall
             buck
             it
             as
             before
             in
             Lie
             and
             Ashes
             :
             againe
             then
             rinse
             it
             ,
             spread
             it
             ,
             and
             water
             it
             as
             before
             ;
             then
             if
             you
             see
             it
             whites
             apace
             ,
             you
             need
             not
             to
             giue
             it
             any
             more
             bucks
             with
             the
             ashes
             and
             the
             cloth
             mixt
             together
             :
             but
             then
             a
             couple
             of
             cleane
             bucks
             (
             as
             was
             before
             shewed
             in
             the
             yarne
             )
             the
             next
             fortnight
             following
             ;
             and
             then
             being
             whitened
             enough
             ,
             drie
             vp
             the
             cloath
             ,
             and
             vse
             it
             as
             occasion
             shall
             require
             ;
             the
             best
             season
             for
             the
             same
             whitening
             being
             in
             Aprill
             and
             May.
             Now
             the
             course
             and
             worst
             huswifes
             scoure
             and
             white
             their
             cloath
             with
             water
             and
             branne
             ,
             and
             buck
             it
             with
             lie
             and
             greene
             hemlocks
             :
             but
             as
             before
             I
             said
             ,
             it
             is
             not
             good
             ,
             neither
             would
             I
             haue
             it
             put
             in
             practise
             .
             And
             thus
             much
             for
             Wool
             ,
             Hempe
             ,
             Flax
             ,
             and
             Cloth
             of
             each
             seuerall
             substance
             .
          
        
         
           
           
             CHAP.
             IIII.
             Of
             Dairies
             ,
             Butter
             ,
             Cheese
             ,
             and
             the
             necessarie
             things
             belonging
             to
             that
             Office.
             
          
           
             THere
             followeth
             now
             in
             his
             place
             after
             these
             knowledges
             alreadie
             rehearsed
             ,
             the
             ordering
             and
             gouernment
             of
             Dairies
             ,
             with
             the
             profits
             and
             commodities
             belonging
             to
             the
             same
             .
             
             And
             first
             touching
             the
             stocke
             wherewith
             to
             furnish
             Dairies
             ,
             it
             is
             to
             be
             vnderstood
             that
             they
             must
             be
             Kine
             of
             the
             best
             choice
             and
             breed
             that
             our
             English
             houswife
             can
             possibly
             attain
             vnto
             ,
             as
             of
             big
             bone
             ,
             faire
             shape
             ,
             right
             bred
             ,
             and
             deep
             of
             milke
             ,
             gentle
             ,
             and
             kindely
             .
          
           
             
             Touching
             the
             bignesse
             of
             bone
             ,
             the
             larger
             that
             euery
             cow
             is
             ,
             the
             better
             she
             is
             :
             for
             when
             either
             age
             ,
             or
             mischance
             shall
             disable
             her
             for
             the
             paile
             ,
             being
             of
             large
             bone
             she
             may
             be
             fed
             ,
             and
             made
             fit
             for
             the
             shambles
             &
             so
             no
             losse
             ,
             but
             profit
             ,
             and
             any
             other
             to
             the
             paile
             as
             good
             and
             sufficient
             as
             her selfe
             .
          
           
             For
             her
             shape
             it
             must
             a
             little
             differ
             from
             the
             Butchers
             rules
             ;
             
             for
             being
             chose
             for
             the
             Dairie
             ,
             she
             must
             haue
             all
             the
             signes
             of
             plenty
             of
             milke
             ,
             as
             a
             crumpled
             horne
             ,
             a
             thinne
             necke
             ,
             a
             hayrie
             dewlappe
             ,
             and
             a
             very
             large
             vdder
             ,
             with
             foure
             tears
             ,
             long
             ,
             thicke
             ,
             and
             sharpe
             at
             tke
             ends
             ,
             for
             the
             most
             part
             either
             all
             white
             ,
             of
             what
             colour
             soeuer
             the
             cow
             be
             ;
             or
             at
             least
             the
             fore
             part
             thereof
             ,
             and
             if
             it
             bee
             well
             haird
             before
             and
             behinde
             ,
             and
             smooth
             in
             the
             bottome
             ,
             it
             is
             a
             good
             signe
             also
             .
          
           
             As
             touching
             the
             right
             breed
             of
             Kine
             through
             our
             nation
             generally
             affoordeth
             very
             good
             ones
             ,
             
             yet
             some
             countries
             doe
             farre
             exceed
             other
             countries
             ;
             as
             
               Chesshire
               ,
               Lanca-shire
               ,
               
               Yorke-shire
               ,
            
             and
             Darbie-shire
             for
             blacke
             Kine
             ;
             
               Glocester-shire
               ,
               Somerset-shire
            
             ,
             and
             some
             part
             of
             Wilt-shire
             for
             red
             Kine
             ,
             and
             Lincolne-shire
             pide
             kine
             :
             and
             from
             the
             breeds
             of
             these
             Countries
             generally
             doe
             proceed
             the
             breeds
             of
             all
             other
             ,
             howsoeuer
             dispersed
             ouer
             the
             whole
             Kingdome
             .
             Now
             for
             our
             huswifes
             direction
             ,
             she
             shall
             choose
             her
             dairie
             from
             any
             of
             ther
             best
             breeds
             before
             named
             ,
             according
             as
             her
             opinion
             and
             delight
             shall
             gouerne
             her
             ,
             onely
             obseruing
             not
             to
             mix
             her
             breeds
             of
             diuers
             kindes
             ,
             but
             to
             haue
             all
             of
             one
             intire
             choice
             without
             variation
             ,
             because
             it
             is
             vnprofitable
             ;
             neither
             must
             you
             by
             any
             meanes
             haue
             your
             Bull
             a
             forrener
             from
             your
             Kine
             ,
             but
             absolutely
             either
             of
             one
             Countrie
             ,
             or
             of
             one
             shape
             and
             colour
             :
             Againe
             ,
             in
             the
             choice
             of
             your
             Kine
             you
             must
             looke
             diligently
             to
             the
             goodnesse
             and
             fertility
             of
             the
             soile
             wherein
             you
             liue
             ,
             and
             by
             all
             meanes
             buy
             no
             Kine
             from
             a
             place
             that
             is
             more
             fruitfull
             then
             your
             owne
             ,
             but
             rather
             harder
             ;
             for
             the
             latter
             will
             prosper
             and
             come
             on
             ,
             the
             other
             will
             decay
             and
             ●all
             into
             disease
             ;
             as
             the
             pissing
             of
             blood
             ,
             &
             such
             like
             ,
             for
             which
             disease
             and
             all
             other
             you
             may
             finde
             assured
             cures
             in
             a
             little
             booke
             I
             published
             ,
             called
             
               Cheape
               and
               good
            
             .
          
           
             For
             the
             depth
             of
             milke
             in
             Kine
             (
             which
             is
             the
             giuing
             of
             most
             milke
             )
             being
             the
             maine
             of
             a
             Hus-wifes
             profit
             ,
             
             shee
             shall
             be
             very
             carefull
             to
             haue
             that
             quallity
             in
             her
             beasts
             .
             Now
             those
             Kine
             are
             said
             to
             be
             deepest
             of
             milk
             ,
             which
             are
             new
             bare
             ;
             that
             is
             ,
             which
             haue
             but
             lately
             calued
             ,
             and
             haue
             their
             milke
             deepe
             springing
             in
             their
             vdders
             ,
             for
             at
             that
             time
             she
             giueth
             the
             most
             milke
             ;
             and
             if
             the
             quantity
             then
             be
             not
             conuenient
             ,
             doubtles
             the
             cow
             cannot
             be
             said
             to
             be
             of
             deepe
             milch
             :
             
             and
             for
             the
             quantity
             of
             milke
             ,
             for
             a
             Cow
             to
             giue
             two
             gallons
             at
             a
             meale
             ,
             is
             rare
             ,
             and
             extraordinarie
             ;
             to
             giue
             a
             gallon
             and
             a
             halfe
             is
             much
             ,
             and
             conuenient
             ,
             and
             to
             giue
             but
             a
             gllon
             certain
             is
             much
             ,
             and
             not
             to
             be
             found
             
             fault
             with
             :
             againe
             those
             Kine
             are
             said
             to
             be
             deep
             of
             milke
             ,
             which
             though
             they
             giue
             not
             so
             exceeding
             much
             milke
             as
             others
             ,
             yet
             they
             giue
             a
             reasonable
             quantity
             ,
             and
             giue
             it
             long
             as
             all
             the
             yeer
             through
             ,
             whereas
             other
             Kine
             that
             giue
             more
             in
             quantity
             ,
             will
             goe
             drie
             ,
             being
             with
             calf
             some
             three
             moneths
             ,
             some
             two
             ,
             and
             some
             one
             ,
             but
             these
             will
             giue
             their
             vsual
             measure
             ,
             euen
             the
             night
             before
             they
             calue
             ;
             and
             therefore
             are
             said
             to
             be
             Kine
             deepe
             of
             milke
             .
             Now
             for
             the
             retained
             opinion
             ,
             that
             the
             Cow
             which
             goeth
             not
             drie
             at
             all
             ,
             
             or
             very
             little
             ,
             bringeth
             not
             foor●h
             so
             good
             a
             Calfe
             as
             the
             other
             ,
             because
             it
             wanteth
             much
             of
             the
             nourishment
             it
             should
             enioy
             ,
             it
             is
             vaine
             and
             friuolous
             ;
             for
             should
             the
             substance
             from
             whence
             the
             milke
             proceedeth
             conuert
             to
             the
             other
             intended
             nourishment
             ,
             it
             would
             be
             so
             superabundant
             ,
             that
             it
             would
             conuert
             either
             to
             disease
             ,
             or
             putrifaction
             :
             but
             letting
             these
             secret
             reasons
             passe
             ,
             there
             be
             some
             kine
             which
             are
             so
             excedingly
             full
             of
             milke
             ,
             that
             they
             must
             be
             milkt
             at
             least
             thrice
             a
             day
             ,
             at
             morning
             ,
             noone
             ,
             and
             euening
             ,
             or
             else
             they
             will
             shed
             their
             milke
             ,
             but
             it
             is
             a
             fault
             rather
             then
             a
             vertue
             ,
             &
             proceedeth
             more
             from
             a
             laxatiuenesse
             or
             loosenesse
             of
             milke
             ,
             then
             from
             any
             abundance
             ;
             for
             I
             neuer
             saw
             those
             three
             meales
             yet
             equall
             the
             two
             meales
             of
             a
             good
             Cow
             ,
             and
             therefore
             they
             are
             not
             truly
             called
             deepe
             of
             milke
             .
          
           
             
             Touching
             the
             gentlenesse
             of
             kine
             ,
             it
             is
             a
             vertue
             as
             fit
             to
             be
             expected
             as
             any
             other
             ;
             for
             if
             she
             be
             not
             affable
             to
             the
             maide
             ,
             gentle
             ,
             &
             willing
             to
             come
             to
             the
             paile
             ,
             and
             patient
             to
             haue
             her
             duggs
             drawne
             without
             skittishnesse
             ,
             striking
             or
             wildnesse
             ,
             shee
             is
             vtterly
             vnfitte
             for
             the
             dayrie
             .
          
           
             
             As
             a
             Cow
             must
             be
             gentle
             to
             her
             milker
             ,
             so
             she
             must
             bee
             kind
             in
             her
             owne
             nature
             ;
             that
             is
             ,
             apt
             to
             conceiue
             ,
             and
             bring
             foorth
             ,
             fruitfull
             to
             nourish
             ,
             and
             louing
             to
             that
             which
             springs
             from
             her
             ;
             for
             so
             she
             bringeth
             foorth
             a
             double
             profit
             ;
             
             the
             one
             for
             the
             time
             present
             which
             is
             in
             the
             dairy
             ;
             the
             other
             for
             the
             time
             to
             come
             ;
             which
             is
             in
             the
             maintenance
             of
             the
             stocke
             ,
             and
             vpholding
             of
             breede
             .
          
           
             The
             best
             time
             for
             a
             Cow
             to
             calue
             in
             for
             the
             Dairie
             ,
             
             is
             in
             the
             later
             end
             of
             March
             ,
             and
             all
             Aprill
             ;
             for
             then
             grasse
             beginning
             to
             spring
             to
             its
             perfect
             goodnesse
             ,
             will
             occasion
             the
             greatest
             increase
             of
             milke
             that
             may
             be
             :
             and
             one
             good
             early
             Cow
             will
             counteruaile
             two
             later
             ,
             yet
             the
             calues
             thus
             calued
             are
             not
             to
             be
             reared
             ,
             but
             suffered
             to
             feed
             vpon
             their
             Dammes
             best
             milke
             ,
             and
             then
             to
             be
             sold
             to
             the
             Butchers
             ,
             and
             surely
             the
             profit
             will
             equall
             charge
             ;
             but
             those
             Calues
             which
             fall
             in
             
               October
               ,
               Nouember
            
             ,
             or
             any
             time
             of
             the
             depth
             of
             winter
             may
             well
             be
             reared
             vp
             for
             breed
             ,
             because
             the
             maine
             profit
             of
             the
             dayrie
             is
             then
             spent
             ,
             and
             such
             breede
             will
             hold
             vp
             and
             continue
             the
             stocke
             ,
             prouided
             that
             you
             reare
             not
             vp
             any
             calues
             which
             are
             calued
             in
             the
             prime
             daies
             ,
             for
             they
             generally
             are
             subiect
             to
             the
             disease
             of
             the
             sturdy
             ,
             which
             is
             dangerous
             and
             mortall
             .
          
           
             The
             Housewife
             which
             only
             hath
             respect
             to
             her
             Dairy
             ,
             
             and
             for
             whose
             knowledge
             this
             discourse
             is
             written
             (
             for
             we
             haue
             shewed
             the
             Grasier
             his
             office
             in
             the
             
               English
               Husband-man
            
             )
             must
             reare
             her
             Calues
             vpon
             the
             finger
             with
             floten
             milke
             ,
             and
             not
             suffer
             them
             to
             run
             with
             the
             dammes
             ,
             the
             generall
             manner
             whereof
             ,
             and
             the
             cure
             of
             all
             the
             diseases
             incident
             to
             them
             and
             all
             other
             cattell
             is
             fully
             declared
             in
             the
             booke
             called
             
               Cheape
               and
               good
            
             .
          
           
             To
             proceed
             then
             to
             the
             generall
             vse
             of
             Dairies
             ,
             
             it
             consisteth
             first
             in
             the
             cattell
             (
             of
             which
             we
             haue
             spoken
             sufficiently
             )
             then
             in
             the
             howers
             of
             milking
             ,
             the
             ordering
             of
             the
             milke
             ,
             and
             the
             profits
             arising
             from
             the
             same
             .
          
           
             The
             best
             and
             most
             commended
             howers
             for
             milking
             are
             indeed
             but
             two
             in
             the
             the
             day
             ,
             
             that
             in
             the
             spring
             and
             summer
             time
             which
             is
             the
             best
             season
             for
             the
             dairie
             ,
             is
             betwixt
             
             fiue
             and
             sixe
             in
             the
             morning
             ,
             and
             sixe
             and
             seauen
             a
             clock
             in
             the
             euening
             :
             and
             although
             nice
             and
             curious
             Hus-wiues
             will
             haue
             a
             third
             houre
             betwixt
             them
             ,
             as
             betweene
             twelue
             and
             one
             in
             the
             after-noone
             ,
             yet
             the
             better
             experienst
             doe
             not
             allow
             it
             ,
             and
             say
             as
             I
             beleeue
             ,
             that
             two
             good
             meales
             of
             milke
             are
             better
             euer
             then
             three
             bad
             ones
             ;
             also
             in
             the
             milking
             of
             a
             Cow
             ,
             the
             woman
             must
             sit
             on
             the
             neere
             side
             of
             the
             Cow
             ,
             
             she
             must
             gently
             at
             first
             handle
             and
             stretch
             her
             dugges
             ,
             and
             moisten
             them
             with
             milke
             that
             they
             may
             yeeld
             out
             the
             milke
             the
             berter
             and
             with
             lesse
             paine
             :
             shee
             shall
             not
             settle
             her selfe
             to
             milke
             ,
             nor
             fixe
             her
             paile
             firme
             to
             the
             ground
             till
             she
             see
             the
             Cow
             stand
             sure
             and
             firme
             ,
             but
             be
             ready
             vpon
             any
             motion
             of
             the
             Cow
             to
             saue
             her
             paile
             from
             ouerturning
             ;
             when
             she
             seeth
             all
             things
             answerable
             to
             her
             desire
             ,
             shee
             shall
             then
             milke
             the
             Cow
             boldly
             ,
             and
             not
             leaue
             stretching
             and
             straining
             of
             her
             teats
             till
             not
             one
             drop
             of
             milke
             more
             will
             come
             from
             them
             ,
             for
             the
             worst
             point
             of
             Hus-wifery
             that
             can
             bee
             ,
             is
             to
             leaue
             a
             Cow
             halfe
             milkt
             ;
             for
             besides
             the
             losse
             of
             the
             milke
             ,
             it
             is
             the
             only
             way
             to
             make
             a
             Cow
             drie
             and
             vtterly
             vnprofitable
             for
             the
             Dairy
             :
             the
             Milke-mayd
             whilst
             she
             is
             in
             milking
             ,
             shal
             do
             nothing
             rashly
             or
             suddenly
             about
             the
             Cow
             ,
             which
             may
             affraight
             or
             amase
             her
             ,
             but
             as
             she
             came
             gently
             ,
             so
             with
             all
             getlenes
             she
             shall
             depart
             .
          
           
             
             Touching
             the
             well
             ordering
             of
             milke
             after
             it
             is
             come
             home
             to
             the
             Dairy
             ,
             the
             maine
             point
             belonging
             thereunto
             is
             the
             Hus-wiues
             cleanlinesse
             in
             the
             sweet
             and
             neate
             keeping
             of
             the
             Dairy-house
             ;
             where
             not
             the
             least
             moat
             of
             any
             filth
             may
             by
             any
             meanes
             appeare
             ,
             but
             all
             things
             either
             to
             the
             eye
             or
             nose
             so
             void
             of
             sowernesse
             or
             sluttishnesse
             ,
             that
             a
             Princes
             bed-chamber
             must
             not
             exceed
             it
             :
             to
             this
             must
             be
             added
             the
             sweet
             and
             delicate
             keeping
             of
             her
             milke
             vessels
             ,
             
             whether
             they
             be
             of
             wood
             ,
             earth
             ,
             or
             lead
             ,
             the
             best
             of
             
             which
             is
             yet
             disputable
             with
             the
             best
             Hus-wifes
             ;
             only
             this
             opinion
             is
             generally
             receiued
             ,
             that
             the
             woodden
             vessell
             which
             is
             round
             and
             shallow
             is
             best
             in
             cold
             vaults
             ,
             the
             earthen
             vessels
             principall
             for
             long
             keeping
             ,
             and
             the
             leaden
             vessell
             for
             yeelding
             of
             much
             creame
             :
             but
             howsoeuer
             ,
             any
             and
             all
             these
             must
             be
             carefully
             scalded
             once
             a
             day
             ,
             and
             set
             in
             the
             open
             aire
             to
             sweeten
             ,
             lest
             getting
             any
             taint
             of
             sowernesse
             into
             them
             ,
             they
             corrupt
             the
             milk
             that
             shall
             be
             put
             therein
             .
          
           
             But
             to
             proceed
             to
             my
             purpose
             ,
             
             after
             your
             milk
             is
             come
             home
             ,
             you
             shall
             as
             it
             were
             straine
             it
             from
             all
             vncleane
             things
             through
             a
             neate
             &
             sweet
             kept
             syle
             ,
             the
             form
             whereof
             euery
             Hus-wife
             knowes
             ,
             and
             the
             bottome
             of
             this
             sile
             ,
             through
             which
             the
             milke
             must
             passe
             ,
             shal
             be
             couered
             with
             a
             very
             cleane
             washt
             fine
             linnen
             cloth
             ,
             such
             an
             one
             as
             will
             not
             suffer
             the
             least
             mote
             or
             haire
             to
             goe
             through
             it
             :
             you
             shall
             into
             euery
             vessell
             sile
             a
             pretty
             quantity
             of
             milk
             ,
             according
             to
             the
             proportion
             of
             the
             vessell
             ,
             the
             broader
             it
             is
             ,
             the
             shallower
             it
             is
             ,
             the
             better
             it
             is
             ,
             and
             yeeldeth
             euer
             the
             best
             creame
             ,
             and
             keepeth
             the
             milke
             longest
             from
             sowring
             .
          
           
             Now
             for
             the
             profits
             arising
             from
             milke
             ,
             
             they
             are
             three
             of
             especiall
             account
             ,
             as
             Butter
             ,
             Cheese
             ,
             and
             Milke
             ,
             to
             be
             eaten
             either
             simple
             or
             compounded
             :
             as
             for
             Curds
             ,
             sowre
             Milke
             ,
             or
             Whigge
             ,
             they
             come
             from
             secondary
             meanes
             ,
             and
             therefore
             may
             not
             be
             numbred
             with
             these
             .
          
           
             For
             your
             Butter
             which
             onely
             proceedeth
             from
             the
             Creame
             ,
             
             which
             is
             the
             very
             heart
             and
             strength
             of
             Milke
             ,
             it
             must
             be
             gathered
             very
             carefully
             ,
             diligently
             ,
             and
             painefully
             :
             And
             though
             cleanlinesse
             be
             such
             an
             ornament
             to
             a
             Hus-wife
             ,
             that
             if
             she
             want
             any
             part
             thereof
             ,
             shee
             looseth
             both
             that
             and
             all
             good
             names
             else
             :
             yet
             in
             this
             action
             it
             must
             be
             more
             seriously
             imploied
             then
             in
             any
             other
             .
             
          
           
             To
             beginne
             then
             with
             the
             fleeting
             or
             gathering
             of
             
             your
             Creame
             from
             the
             Milke
             ,
             you
             shall
             doe
             it
             in
             this
             manner
             :
             the
             Milke
             which
             you
             did
             milke
             in
             the
             morning
             you
             shall
             with
             a
             fine
             thinne
             shallow
             dish
             made
             for
             the
             purpose
             ,
             take
             of
             the
             Creame
             about
             fiue
             of
             the
             clocke
             in
             the
             euening
             ;
             and
             the
             Milke
             which
             you
             did
             milke
             in
             the
             euening
             ,
             you
             shall
             fleete
             and
             take
             of
             the
             Creame
             about
             fiue
             of
             the
             clocke
             the
             next
             morning
             ;
             and
             the
             creame
             so
             taken
             off
             ,
             you
             shall
             put
             into
             a
             cleane
             sweet
             and
             well
             leaded
             earthen
             pot
             close
             couered
             ,
             
             &
             set
             in
             a
             coole
             place
             :
             And
             this
             creame
             so
             gathered
             you
             shall
             not
             keepe
             aboue
             two
             daies
             in
             the
             Summer
             ,
             and
             not
             aboue
             foure
             in
             the
             Winter
             ,
             if
             you
             will
             haue
             the
             sweetest
             and
             best
             butter
             ;
             and
             that
             your
             Dairie
             containe
             fiue
             Kine
             or
             more
             ;
             but
             how
             many
             or
             few
             soeuer
             you
             keep
             ,
             you
             shall
             not
             by
             any
             meanes
             preserue
             your
             Creame
             aboue
             three
             daies
             in
             summer
             ,
             and
             not
             aboue
             sixe
             in
             the
             Winter
             .
          
           
             
             Your
             Creame
             being
             neately
             and
             sweet
             kept
             ,
             you
             shall
             churme
             or
             churne
             it
             on
             those
             vsuall
             daies
             which
             are
             fittest
             either
             for
             your
             vse
             in
             the
             house
             ,
             or
             the
             markets
             adioining
             neere
             vnto
             you
             ,
             according
             to
             the
             purpose
             for
             which
             you
             keepe
             your
             Dayrie
             .
             Now
             the
             daies
             most
             accustomable
             held
             amongst
             ordinary
             Huswiues
             ,
             are
             Tuesday
             and
             Friday
             :
             Tusday
             in
             the
             afternoon
             ,
             to
             serue
             Wednesday
             morning
             market
             ,
             and
             Fryday
             morning
             to
             serue
             Saturday
             market
             ;
             for
             Wensday
             and
             Saturday
             are
             the
             most
             general
             market
             daies
             of
             this
             Kingdome
             ,
             and
             Wenseday
             ,
             Friday
             ,
             and
             Saturday
             ,
             
             the
             vsual
             fasting
             daies
             of
             the
             weeke
             ;
             &
             so
             meetest
             for
             the
             vse
             of
             butter
             .
             Now
             ●or
             churming
             ,
             take
             your
             creame
             and
             through
             a
             strong
             and
             cleane
             cloth
             straine
             it
             into
             the
             churme
             ;
             and
             then
             couering
             the
             churme
             close
             ,
             and
             setting
             it
             in
             a
             place
             fit
             for
             the
             action
             in
             which
             you
             are
             imploid
             (
             as
             in
             the
             summer
             in
             the
             coolest
             place
             of
             your
             dairy
             ;
             and
             exceeding
             early
             in
             the
             morning
             ,
             or
             very
             late
             in
             the
             
             euening
             ,
             and
             in
             the
             winter
             in
             the
             warmest
             place
             of
             your
             dairie
             ,
             and
             in
             the
             most
             temperate
             howres
             ,
             as
             about
             noone
             ,
             or
             a
             little
             before
             or
             after
             ,
             and
             so
             churne
             it
             ,
             with
             swift
             strokes
             ,
             marking
             the
             noise
             of
             the
             fame
             which
             will
             be
             solid
             ,
             heauy
             and
             intyre
             ,
             vntill
             you
             heare
             it
             alter
             ,
             and
             the
             sound
             is
             light
             ,
             sharp
             ,
             and
             more
             spirity
             :
             and
             then
             you
             shal
             say
             that
             your
             butter
             breakes
             ,
             which
             perceiued
             both
             by
             this
             sound
             the
             lightnesse
             of
             the
             churne-staffe
             ,
             and
             the
             sparkes
             and
             drops
             ,
             which
             will
             appeare
             yellow
             about
             the
             lippe
             of
             the
             churne
             ,
             and
             clense
             with
             your
             hand
             both
             the
             lidde
             and
             inward
             fides
             of
             the
             churne
             ,
             and
             hauing
             put
             all
             together
             you
             shall
             couer
             the
             churne
             againe
             ,
             and
             then
             with
             easie
             stroakes
             round
             ,
             and
             not
             to
             the
             bottome
             ,
             gather
             the
             butter
             together
             into
             one
             intire
             lumpe
             and
             body
             ,
             leauing
             no
             peeces
             thereof
             seuerall
             or
             vnioyned
             .
          
           
             Now
             for
             as
             much
             as
             there
             bee
             many
             mischiefes
             and
             inconueniencies
             which
             may
             happen
             to
             butter
             in
             the
             churning
             ,
             
             because
             it
             is
             a
             body
             of
             much
             tendernesse
             ,
             and
             neither
             will
             endure
             much
             heate
             ,
             nor
             much
             cold
             :
             for
             if
             it
             bee
             ouer
             heated
             ,
             it
             will
             looke
             white
             ,
             crumble
             ,
             and
             be
             bitter
             in
             taste
             ;
             &
             if
             it
             be
             ouer
             cold
             it
             will
             not
             come
             at
             all
             ,
             but
             make
             you
             wast
             much
             labour
             in
             vaine
             ,
             which
             faults
             to
             help
             if
             you
             churne
             your
             butter
             in
             the
             heat
             of
             Sommer
             it
             shall
             not
             be
             amisse
             ,
             if
             during
             the
             time
             of
             your
             churning
             you
             place
             your
             churn
             in
             a
             paile
             of
             cold
             water
             as
             deepe
             as
             your
             Creame
             riseth
             in
             the
             churne
             ;
             and
             in
             the
             churning
             thereof
             let
             your
             stroakes
             goe
             slow
             ,
             and
             be
             sure
             that
             your
             churn
             be
             cold
             when
             you
             put
             in
             your
             creame
             :
             but
             if
             you
             churne
             in
             the
             coldest
             time
             of
             winter
             ,
             you
             shall
             then
             put
             in
             your
             creame
             before
             the
             churne
             be
             cold
             after
             it
             hath
             been
             scalded
             ;
             and
             you
             shall
             place
             it
             within
             the
             aire
             of
             the
             fire
             and
             churne
             it
             with
             as
             swift
             stroakes
             ,
             and
             as
             fast
             as
             may
             be
             ,
             for
             the
             much
             labouring
             thereof
             will
             keepe
             it
             in
             a
             continuall
             
             all
             warmth
             ,
             
             and
             thus
             you
             shall
             haue
             your
             butter
             good
             ,
             sweet
             ,
             and
             according
             to
             your
             wish
             .
             After
             your
             butter
             is
             churnd
             ,
             or
             churnd
             and
             gathered
             well
             together
             in
             your
             churne
             ,
             you
             shall
             then
             open
             your
             churne
             ,
             and
             with
             both
             your
             hands
             gather
             it
             well
             together
             ,
             and
             take
             it
             from
             the
             buttermilke
             ,
             and
             put
             it
             into
             a
             very
             cleane
             boule
             of
             wood
             ,
             or
             panshion
             of
             earth
             sweetned
             for
             the
             purpose
             ,
             and
             if
             you
             intend
             to
             spend
             the
             butter
             sweet
             and
             fresh
             ,
             you
             shall
             haue
             your
             boule
             or
             p●nshion
             filled
             with
             very
             cleane
             water
             ,
             and
             therein
             with
             your
             hand
             you
             shall
             worke
             the
             butter
             ,
             turning
             ,
             and
             tossing
             it
             to
             and
             fro
             till
             you
             haue
             by
             that
             labour
             beaten
             and
             washt
             out
             all
             the
             buttermilke
             ,
             and
             brought
             the
             butter
             to
             a
             firme
             substance
             of
             it selfe
             ,
             
             without
             any
             other
             moisture
             :
             which
             done
             ,
             you
             shall
             take
             the
             butter
             from
             the
             water
             ,
             and
             with
             the
             point
             of
             a
             knife
             scoch
             and
             slash
             the
             butter
             ouer
             and
             ouer
             euery
             way
             so
             thicke
             as
             is
             possible
             ,
             leauing
             no
             part
             through
             which
             your
             knif
             must
             not
             passe
             ;
             for
             this
             will
             clense
             and
             fetch
             out
             the
             smallest
             haire
             or
             mote
             ,
             or
             ragge
             of
             a
             strainer
             ,
             and
             any
             other
             thing
             which
             by
             casuall
             meanes
             may
             happen
             to
             fall
             into
             it
             .
          
           
             
             After
             this
             you
             shall
             shread
             the
             butter
             in
             a
             boule
             thin
             ,
             and
             take
             so
             much
             salt
             as
             you
             shall
             think
             conuenient
             ,
             which
             must
             by
             no
             meanes
             be
             much
             for
             sweet
             butter
             ,
             and
             sprinkle
             it
             thereupon
             ,
             then
             with
             your
             hands
             worke
             the
             butter
             and
             the
             salt
             exceedingly
             well
             together
             ,
             and
             then
             make
             it
             vp
             either
             into
             dishes
             ,
             pounds
             ,
             or
             halfe
             pounds
             at
             your
             pleasure
             .
          
           
             
             If
             during
             the
             month
             of
             May
             before
             you
             salt
             your
             butter
             you
             saue
             a
             lumpe
             thereof
             ,
             and
             put
             it
             into
             a
             vessell
             ,
             and
             so
             set
             it
             into
             the
             sunne
             the
             space
             of
             that
             moneth
             ,
             you
             shall
             finde
             it
             exceeding
             soueraigne
             &
             medicinable
             for
             wounds
             ,
             straines
             ,
             aches
             ,
             and
             such
             like
             grieuances
             .
          
           
             Touching
             the
             poudring
             vp
             or
             potting
             of
             butter
             ,
             you
             
             shall
             by
             no
             meanes
             as
             in
             fresh
             butter
             wash
             the
             buttermike
             out
             with
             water
             ,
             
             but
             onely
             worke
             it
             cleere
             out
             with
             your
             hands
             :
             for
             water
             wil
             make
             the
             butter
             rusty
             ,
             or
             reesse
             ;
             this
             done
             you
             shall
             weigh
             your
             butter
             ,
             and
             know
             how
             many
             pounds
             there
             is
             thereof
             :
             for
             should
             you
             weigh
             it
             after
             it
             were
             salted
             ,
             you
             would
             be
             deceiu'd
             in
             the
             weight
             :
             which
             done
             ,
             you
             shall
             open
             the
             butter
             ,
             and
             salt
             it
             very
             well
             and
             throughly
             ,
             beating
             it
             in
             with
             your
             hand
             till
             it
             bee
             generally
             disperst
             through
             the
             whole
             butter
             ;
             then
             take
             cleane
             earthen
             pots
             ,
             exceedingly
             well
             leaded
             least
             the
             brine
             should
             leake
             through
             the
             same
             ,
             and
             cast
             salt
             into
             the
             bottome
             of
             it
             :
             then
             lay
             in
             your
             butter
             ,
             and
             presse
             it
             downe
             hard
             within
             the
             same
             ,
             and
             when
             your
             pot
             is
             filled
             ,
             then
             couer
             the
             top
             thereof
             with
             salt
             so
             as
             no
             butter
             be
             seene
             :
             then
             closing
             vp
             the
             pot
             let
             it
             stand
             where
             it
             may
             be
             cold
             and
             safe
             :
             but
             if
             your
             dairy
             be
             so
             little
             that
             you
             cannot
             at
             first
             fill
             vp
             the
             pot
             ,
             you
             shall
             then
             when
             you
             haue
             potted
             vp
             so
             much
             as
             you
             haue
             ,
             couer
             it
             all
             ouer
             with
             salt
             .
          
           
             Now
             there
             be
             hus-wiues
             whose
             dairies
             being
             great
             ,
             can
             by
             no
             meanes
             conueniently
             haue
             their
             butter
             contained
             in
             pots
             ;
             
             as
             in
             
               Holland
               ,
               Suffolke
               ,
               Norfolke
            
             ,
             and
             such
             like
             ,
             and
             therfore
             are
             first
             to
             take
             barrels
             very
             close
             and
             wel
             mad●
             ,
             and
             after
             they
             haue
             salted
             it
             well
             ,
             they
             fill
             their
             barrels
             therewith
             ;
             then
             they
             take
             a
             small
             stick
             ,
             cleane
             ,
             and
             sweete
             ,
             and
             therewith
             make
             diuerse
             holes
             downe
             through
             the
             butter
             ,
             euen
             to
             the
             bottome
             of
             the
             larraill
             :
             and
             then
             make
             a
             strong
             brine
             of
             water
             and
             salt
             which
             will
             beare
             an
             egge
             ,
             and
             after
             it
             is
             boild
             ,
             well
             skimm'd
             and
             cool'd
             ;
             then
             poure
             it
             vpon
             the
             toppe
             of
             the
             butter
             till
             it
             swimme
             aboue
             the
             same
             ,
             and
             so
             let
             it
             settle
             .
             Some
             vse
             to
             boile
             in
             this
             brine
             a
             branch
             or
             two
             of
             Rosemary
             ,
             and
             it
             is
             not
             amisse
             ,
             but
             pleasant
             and
             wholsome
             .
          
           
             Now
             although
             you
             may
             at
             at
             any
             time
             betwixt
             May
             and
             
             
             September
             pot
             vp
             butter
             ,
             obseruing
             to
             doe
             it
             in
             the
             coolest
             time
             of
             the
             morning
             :
             yet
             the
             most
             principall
             season
             of
             all
             is
             in
             the
             Month
             of
             May
             onlie
             ;
             for
             then
             the
             aire
             is
             most
             temperate
             ,
             and
             the
             butter
             will
             take
             salt
             the
             best
             ,
             and
             the
             least
             subiect
             to
             reesing
             .
          
           
             
             The
             best
             vse
             of
             buttermilke
             for
             the
             able
             Hus-wiue
             is
             charitably
             to
             bestow
             it
             on
             the
             poore
             Neighbors
             ,
             whose
             wants
             doe
             daily
             crie
             out
             for
             sustenance
             :
             and
             no
             doubt
             but
             she
             shall
             finde
             the
             profit
             thereof
             in
             a
             diuine
             place
             ,
             as
             well
             as
             in
             her
             earthly
             businesse
             :
             But
             if
             her
             owne
             wants
             command
             her
             to
             vse
             it
             for
             her
             owne
             good
             ,
             then
             shee
             shall
             of
             her
             buttermilke
             make
             curds
             in
             this
             manner
             :
             
             she
             shall
             take
             her
             butermilke
             and
             put
             it
             into
             a
             cleane
             earthen
             vessell
             ,
             which
             is
             much
             larger
             then
             to
             receiue
             the
             Butter-milke
             onely
             ;
             and
             looking
             vnto
             the
             quantity
             thereof
             ,
             shee
             shall
             take
             as
             it
             were
             a
             third
             part
             so
             much
             new
             Milke
             and
             set
             it
             on
             the
             fire
             ,
             and
             when
             it
             is
             ready
             to
             rise
             ,
             take
             it
             off
             and
             let
             it
             coole
             a
             little
             ;
             then
             powre
             it
             into
             the
             buttermilke
             in
             the
             same
             manner
             as
             you
             would
             make
             a
             posset
             ,
             and
             hauing
             stirred
             it
             about
             let
             it
             stand
             :
             then
             with
             a
             fine
             skummer
             when
             you
             will
             vse
             the
             curds
             (
             for
             the
             longer
             it
             stands
             the
             better
             the
             curds
             will
             eate
             )
             take
             them
             vp
             into
             a
             cullander
             and
             let
             the
             whey
             drop
             well
             from
             it
             :
             and
             then
             eate
             them
             either
             with
             Creame
             ,
             Ale
             ,
             Wine
             ,
             or
             Beere
             ;
             as
             for
             the
             whey
             you
             may
             keepe
             it
             also
             in
             a
             sweet
             stone
             vessell
             :
             for
             it
             is
             that
             which
             is
             called
             VVhigge
             ,
             
             and
             is
             an
             excellent
             coole
             drink
             and
             a
             wholsome
             ;
             and
             may
             very
             well
             be
             drunke
             a
             summer
             through
             in
             sted
             of
             any
             other
             drinke
             ,
             &
             without
             doubt
             wil
             slake
             the
             thirst
             of
             any
             labouring
             man
             as
             well
             ,
             if
             not
             better
             .
          
           
             
             The
             next
             maine
             profit
             which
             ariseth
             from
             the
             Dairy
             is
             Cheese
             ,
             of
             which
             there
             be
             diuers
             kinds
             ,
             as
             new
             Milke
             ,
             or
             morrow
             milke
             Cheese
             ,
             nettle
             Cheese
             ,
             floaten
             milk
             Cheese
             ,
             and
             eddish
             ,
             or
             after
             much
             Cheese
             ,
             all
             which
             haue
             
             their
             seuerall
             orderings
             &
             compositions
             as
             you
             shall
             perceiue
             by
             the
             discourse
             following
             :
             yet
             before
             I
             doe
             begin
             to
             speake
             of
             the
             making
             of
             the
             Cheese
             ,
             I
             will
             shew
             yow
             how
             to
             order
             your
             Cheeselep-bag
             or
             runnet
             ,
             which
             is
             the
             most
             principall
             thing
             wherewith
             your
             Cheese
             is
             compounded
             ,
             and
             giueth
             the
             perfect
             tast
             vnto
             the
             same
             .
          
           
             The
             Cheeselepbagge
             or
             runnet
             which
             is
             she
             stomacke
             bagge
             of
             a
             young
             suckling
             calfe
             ,
             
             which
             neuer
             tasted
             other
             food
             then
             milke
             ,
             where
             the
             curd
             lieth
             vndisgested
             .
             Of
             these
             bags
             you
             shall
             in
             the
             begining
             of
             the
             yeere
             prouide
             your selfe
             good
             store
             ,
             and
             first
             open
             the
             bagge
             and
             poure
             out
             into
             a
             cleane
             vessell
             the
             curd
             and
             thicke
             substance
             thereof
             ;
             but
             the
             rest
             which
             is
             not
             curdled
             nou
             shall
             put
             away
             :
             then
             open
             the
             curd
             and
             picke
             out
             of
             it
             all
             manner
             of
             motes
             ,
             chiers
             of
             grasse
             ,
             or
             other
             filth
             gotten
             into
             the
             same
             :
             Then
             wash
             the
             curd
             in
             so
             many
             cold
             waters
             till
             it
             be
             as
             white
             and
             cleane
             from
             all
             sorts
             of
             motes
             as
             is
             possible
             ;
             then
             lay
             it
             one
             a
             cleane
             cloth
             that
             the
             water
             may
             draine
             from
             it
             ,
             which
             done
             ,
             lay
             it
             in
             another
             dry
             vessell
             ,
             then
             take
             a
             handfull
             or
             two
             of
             salt
             and
             rub
             the
             curd
             therewith
             exceedingly
             :
             then
             take
             your
             bag
             and
             wash
             it
             also
             in
             diuers
             cold
             waters
             till
             it
             be
             very
             cleane
             ,
             and
             then
             put
             the
             curd
             and
             the
             salt
             vp
             into
             the
             bag
             ,
             the
             bag
             being
             also
             well
             rub'd
             within
             with
             salt
             :
             and
             so
             put
             it
             vp
             ,
             and
             salt
             the
             outside
             also
             all
             ouer
             :
             and
             then
             close
             vp
             the
             pot
             close
             and
             so
             keepe
             them
             a
             full
             yere
             before
             you
             vse
             them
             .
             For
             touching
             the
             hanging
             of
             them
             vp
             in
             chimney
             corners
             (
             as
             course
             Hus-wiues
             doe
             )
             is
             sluttish
             ,
             naught
             ,
             and
             vnholsome
             ,
             and
             the
             spending
             of
             your
             runnet
             whilst
             it
             is
             new
             ,
             makes
             your
             Cheese
             haue
             and
             proue
             hollow
             .
          
           
             When
             your
             runnet
             of
             earning
             is
             fit
             to
             be
             vsed
             ,
             you
             shall
             season
             it
             after
             this
             manner
             ;
             
             you
             shall
             take
             the
             bagge
             you
             intend
             to
             vse
             ,
             and
             opening
             it
             ,
             put
             the
             curd
             into
             a
             
             stone
             morter
             or
             a
             bowle
             ,
             and
             with
             a
             wooden
             pestell
             or
             a
             roling
             pinne
             beat
             it
             exceedingly
             ;
             then
             put
             to
             it
             the
             yelkes
             of
             two
             or
             three
             egges
             ,
             and
             halfe
             a
             pint
             of
             the
             thickest
             and
             sweetest
             creame
             you
             can
             fleete
             from
             your
             milke
             ,
             with
             a
             peny-worth
             of
             saffron
             finely
             dryed
             and
             beaten
             to
             powder
             ,
             together
             with
             a
             little
             Cloues
             and
             Mace
             ,
             and
             stirre
             them
             all
             passing
             well
             together
             till
             they
             appeare
             but
             as
             one
             substance
             ,
             and
             then
             put
             it
             vp
             in
             the
             bagge
             againe
             :
             then
             you
             shall
             make
             a
             very
             strong
             brine
             of
             water
             and
             salt
             ,
             and
             in
             the
             same
             you
             shall
             boile
             a
             handfull
             or
             two
             of
             Saxifrage
             ,
             and
             then
             when
             it
             is
             cold
             clare
             it
             into
             a
             cleane
             earthen
             vessell
             ;
             then
             take
             out
             of
             the
             bagge
             halfe
             a
             dozen
             spoonfull
             of
             the
             former
             curd
             and
             mix
             it
             with
             the
             brine
             ,
             then
             closing
             the
             bagge
             vp
             againe
             close
             hang
             it
             within
             the
             brine
             ,
             and
             in
             any
             case
             also
             steepe
             in
             your
             brine
             a
             few
             Wall
             nut-tree
             leaues
             &
             so
             keepe
             your
             runnet
             a
             fortnight
             after
             before
             you
             vse
             it
             ;
             and
             in
             this
             manner
             dresse
             all
             your
             bagges
             so
             ,
             as
             you
             may
             euer
             haue
             one
             ready
             after
             another
             ,
             and
             the
             youngest
             a
             fortnight
             old
             euer
             at
             least
             ,
             for
             that
             will
             make
             the
             earing
             quicke
             and
             sharp
             ,
             so
             that
             foure
             spoonfulls
             thereof
             will
             suffice
             for
             the
             gathering
             and
             seasoning
             of
             at
             least
             twelue
             gallons
             of
             milke
             ,
             and
             this
             is
             the
             choisest
             and
             best
             earning
             which
             can
             possible
             be
             made
             by
             any
             Hus-wife
             .
          
           
             
             To
             make
             a
             new
             milke
             or
             morning
             milk
             cheese
             ,
             which
             is
             the
             best
             Cheese
             made
             ordinarily
             in
             our
             kingdome
             ;
             you
             shall
             take
             your
             milk
             early
             in
             the
             morning
             as
             it
             comes
             from
             the
             Cow
             ,
             and
             file
             it
             into
             a
             cleane
             tubbe
             ,
             then
             take
             all
             the
             creame
             also
             from
             the
             milke
             you
             milk
             the
             euening
             before
             ,
             and
             straine
             it
             into
             your
             new
             milke
             ;
             then
             take
             a
             pretty
             quantity
             of
             cleane
             water
             ,
             and
             hauing
             made
             it
             scalding
             hot
             ,
             powre
             it
             into
             the
             milke
             also
             to
             scauld
             the
             creame
             and
             it
             together
             ,
             then
             let
             it
             stand
             ,
             and
             coole
             it
             with
             a
             dish
             rill
             it
             be-no
             more
             then
             luke
             warme
             ;
             then
             go
             to
             the
             pot
             where
             your
             
             earning
             bagges
             hangs
             ,
             and
             draw
             from
             thence
             so
             much
             of
             the
             earning
             without
             stirring
             of
             the
             bagge
             ,
             as
             will
             serue
             for
             your
             proportion
             of
             milke
             ,
             and
             straine
             it
             therein
             very
             carefully
             ;
             for
             if
             the
             least
             mote
             of
             the
             curd
             of
             the
             earning
             fall
             into
             the
             cheese
             ,
             it
             will
             make
             the
             Cheese
             rot
             and
             mould
             ;
             when
             your
             earnings
             is
             put
             in
             you
             shall
             couer
             the
             mike
             ,
             and
             so
             let
             it
             stand
             halfe
             an
             howre
             or
             thereabouts
             ;
             for
             if
             the
             earning
             be
             good
             it
             will
             come
             in
             that
             space
             ;
             but
             if
             you
             see
             it
             doth
             not
             ,
             then
             you
             shall
             put
             in
             more
             :
             being
             come
             ,
             you
             shall
             with
             a
             dish
             in
             your
             hand
             breake
             and
             mash
             the
             curd
             together
             ,
             possing
             and
             turning
             it
             about
             diuersly
             :
             which
             done
             ,
             with
             the
             flat
             palms
             of
             your
             hands
             very
             gently
             presse
             the
             curd
             downe
             into
             the
             bottome
             of
             the
             tub
             ,
             then
             with
             a
             thinne
             dish
             take
             the
             whey
             from
             it
             as
             cleane
             as
             you
             can
             ,
             and
             so
             hauing
             prepared
             your
             Cheese-fat
             answerable
             to
             the
             proportion
             of
             your
             curd
             ,
             with
             both
             your
             hands
             ioined
             together
             ,
             put
             your
             curd
             therein
             and
             breake
             it
             and
             presse
             it
             downe
             hard
             into
             the
             fat
             till
             you
             hane
             fild
             it
             ;
             then
             lay
             vpon
             the
             top
             of
             the
             curd
             your
             flat
             cheese-boord
             ,
             and
             a
             little
             small
             weight
             thereupon
             ,
             that
             the
             whey
             may
             drop
             from
             it
             into
             the
             vnder
             vessell
             ;
             when
             it
             hath
             done
             dropping
             take
             a
             large
             cheese-cloth
             ,
             and
             hauing
             wet
             it
             in
             the
             cold
             water
             lay
             it
             on
             the
             cheese-boord
             ,
             and
             then
             turne
             the
             cheese
             vpon
             it
             ;
             then
             lay
             the
             cloth
             into
             the
             cheese
             fat
             ;
             and
             so
             put
             the
             cheese
             therein
             againe
             ,
             and
             with
             a
             thin
             slice
             thrust
             the
             same
             down
             close
             on
             euery
             side
             ;
             then
             laying
             the
             cloth
             also
             ouer
             the
             top
             to
             lay
             on
             the
             cheese-boord
             ,
             and
             so
             carry
             it
             to
             your
             great
             presse
             ,
             and
             there
             presse
             it
             vnder
             a
             sufficient
             waight
             ;
             after
             it
             hath
             been
             there
             prest
             halfe
             an
             howre
             ,
             you
             shall
             take
             it
             and
             turne
             it
             into
             a
             drie
             cloth
             ,
             and
             put
             it
             into
             the
             presse
             againe
             ,
             and
             thus
             you
             shall
             turne
             it
             into
             drie
             cloathes
             at
             least
             fiue
             or
             sixe
             times
             in
             the
             first
             day
             ,
             and
             euer
             put
             it
             vnder
             the
             presse
             againe
             ,
             not
             taking
             it
             therefrom
             till
             the
             next
             day
             in
             
             the
             euening
             at
             soonest
             ,
             and
             the
             last
             time
             ,
             it
             is
             turned
             you
             shall
             turne
             it
             into
             the
             dry
             fat
             without
             any
             cloth
             at
             all
             .
          
           
             When
             it
             is
             prest
             sufficiently
             and
             taken
             from
             the
             fat
             ,
             you
             shall
             then
             lay
             it
             in
             a
             kimnell
             ,
             and
             rub
             it
             first
             on
             the
             one
             side
             and
             then
             on
             the
             other
             with
             salt
             ,
             and
             so
             let
             it
             lie
             all
             that
             night
             ,
             then
             the
             next
             morning
             ,
             you
             shall
             doe
             the
             like
             again
             and
             so
             turne
             it
             vpon
             the
             brine
             ,
             which
             comes
             from
             the
             salt
             two
             or
             three
             dayes
             or
             more
             ,
             according
             to
             the
             bignesse
             of
             the
             cheese
             ,
             and
             then
             lay
             it
             vpon
             a
             faire
             table
             or
             shelfe
             to
             drie
             ,
             forgetting
             not
             euery
             day
             once
             to
             rubbe
             it
             all
             ouer
             with
             a
             cleane
             cloth
             ,
             and
             then
             to
             turne
             it
             till
             such
             time
             that
             it
             be
             throughly
             drie
             and
             fit
             to
             goe
             into
             the
             presse
             ;
             and
             in
             this
             manner
             of
             drying
             you
             must
             obserue
             to
             lay
             it
             first
             where
             it
             may
             drie
             hastily
             ,
             and
             after
             where
             it
             may
             drie
             at
             more
             leasure
             ;
             thus
             may
             you
             make
             the
             best
             and
             most
             principall
             cheese
             .
          
           
             
             Now
             if
             you
             will
             make
             Cheese
             of
             two
             meales
             ,
             as
             your
             mornings
             new
             milke
             ,
             and
             the
             euenings
             Creame
             milke
             ,
             and
             all
             you
             shall
             doe
             but
             the
             same
             formerly
             rehearsed
             .
             And
             if
             you
             will
             make
             a
             simple
             morrow
             milke
             Cheese
             which
             is
             all
             of
             new
             milke
             and
             nothing
             els
             ;
             
             you
             shall
             then
             doe
             as
             is
             before
             declared
             ,
             onely
             you
             shall
             put
             in
             your
             earning
             so
             soone
             as
             the
             milke
             is
             fild
             (
             if
             it
             haue
             any
             warmth
             in
             it
             )
             and
             not
             scald
             it
             ;
             but
             if
             the
             warmth
             be
             lost
             you
             shall
             put
             it
             into
             a
             kettell
             and
             giue
             it
             the
             aire
             of
             the
             fire
             .
          
           
             
             If
             you
             will
             haue
             a
             very
             dainty
             nettle
             Cheese
             ,
             which
             is
             the
             finest
             summer
             Cheese
             which
             can
             be
             eaten
             ;
             you
             shall
             doe
             in
             all
             things
             as
             was
             formerly
             taught
             in
             the
             new
             milke
             Cheese
             compound
             ;
             Onely
             you
             shall
             put
             the
             curd
             into
             a
             very
             thin
             cheese-fat
             ,
             not
             aboue
             halfe
             an
             inch
             or
             a
             little
             better
             deepe
             at
             the
             most
             ,
             and
             then
             when
             you
             come
             to
             dry
             them
             assoone
             as
             it
             is
             draind
             from
             the
             brine
             ,
             you
             shall
             lay
             it
             vpon
             fresh
             nettles
             and
             couer
             it
             all
             ouer
             with
             the
             same
             ;
             
             and
             so
             lying
             where
             they
             may
             feele
             the
             aire
             ,
             let
             them
             ripen
             therein
             ,
             obseruing
             to
             renew
             your
             nettles
             once
             in
             two
             dayes
             ,
             and
             euery
             time
             you
             renew
             them
             ,
             to
             turne
             the
             Cheese
             or
             Cheeses
             ,
             and
             to
             gather
             your
             Nettles
             as
             much
             without
             stalkes
             as
             may
             be
             ,
             and
             to
             make
             the
             bed
             both
             vnder
             and
             aloft
             as
             smooth
             as
             may
             be
             ,
             for
             the
             more
             euen
             and
             fewer
             wrinkles
             that
             your
             Cheese
             hath
             ,
             the
             more
             daintie
             is
             your
             Hous-wife
             accounted
             .
          
           
             If
             you
             will
             make
             floaten
             Milke
             Cheese
             ,
             
             which
             is
             the
             courfest
             of
             all
             Cheeses
             ;
             you
             shall
             take
             some
             of
             the
             Milke
             and
             heate
             it
             vpon
             the
             fire
             to
             warme
             all
             the
             rest
             :
             but
             if
             it
             be
             so
             sower
             that
             you
             dare
             not
             aduenture
             the
             warming
             of
             it
             for
             feare
             of
             breaking
             ,
             then
             you
             shall
             heate
             water
             ,
             and
             with
             it
             warme
             it
             ;
             then
             put
             in
             your
             earning
             as
             before
             shewed
             ,
             and
             gather
             it
             ,
             presse
             it
             ,
             salt
             it
             ,
             and
             drie
             it
             as
             you
             did
             all
             other
             Cheeses
             .
          
           
             Touching
             your
             eddish
             Cheese
             or
             winter
             Cheese
             ,
             
             there
             is
             not
             any
             difference
             betwixt
             it
             and
             your
             summer
             Cheese
             touching
             the
             making
             thereof
             onely
             ,
             because
             the
             season
             of
             the
             yeere
             denieth
             a
             kindly
             drying
             or
             hardning
             thereof
             ,
             it
             differeth
             much
             in
             taste
             ,
             and
             will
             bee
             soft
             alwaies
             ;
             and
             of
             these
             eddish
             Cheeses
             you
             may
             make
             as
             many
             kinds
             as
             of
             summer
             cheeses
             ,
             as
             of
             one
             meale
             ,
             two
             meales
             ,
             or
             of
             Milke
             that
             is
             floaten
             .
          
           
             When
             you
             haue
             made
             your
             Cheese
             ,
             
             you
             shall
             then
             haue
             care
             of
             the
             Whey
             ,
             whose
             generall
             vse
             differeth
             not
             from
             that
             of
             butter-milke
             ,
             for
             either
             you
             shall
             preserue
             it
             to
             bestow
             on
             the
             poore
             ,
             because
             it
             is
             a
             good
             drink
             for
             the
             labouring
             man
             ,
             or
             keepe
             it
             to
             make
             curds
             out
             of
             it
             ,
             or
             lastly
             to
             nourish
             and
             bring
             vp
             your
             swine
             .
          
           
             If
             you
             will
             make
             curds
             of
             your
             best
             Whey
             ,
             
             you
             shall
             set
             it
             vpon
             the
             fire
             ,
             and
             being
             ready
             to
             boile
             ,
             you
             shall
             put
             into
             it
             a
             pretty
             quantitie
             of
             butter-milke
             ,
             and
             then
             as
             you
             
             see
             the
             Curds
             arising
             vp
             to
             the
             top
             of
             the
             Whey
             ,
             with
             a
             skummer
             skim
             them
             off
             ,
             and
             put
             them
             into
             a
             Cullender
             ,
             and
             then
             put
             in
             more
             butter-milke
             ,
             and
             thus
             doe
             whilest
             you
             can
             see
             any
             Curds
             arise
             ;
             then
             the
             Whey
             being
             drained
             cleane
             from
             them
             ,
             put
             them
             into
             a
             cleane
             vessell
             ,
             and
             so
             serue
             them
             forth
             as
             occasion
             shall
             serue
             .
          
        
         
           
             CHAP.
             V.
             The
             Office
             of
             the
             Malster
             ,
             and
             the
             seuerall
             secrets
             ,
             and
             knowledges
             belonging
             to
             the
             making
             of
             Malte
             .
          
           
             IT
             is
             most
             requisite
             and
             fit
             that
             our
             Hous-wife
             be
             experienced
             and
             well
             practised
             in
             the
             well
             making
             of
             Malt
             ,
             both
             for
             the
             necessarie
             and
             continuall
             vse
             thereof
             ,
             as
             also
             for
             the
             generall
             profit
             which
             accrueth
             and
             ariseth
             to
             the
             husband
             ,
             houswife
             ,
             and
             the
             whole
             familie
             :
             for
             as
             from
             it
             is
             made
             the
             drinke
             ,
             by
             which
             the
             houshold
             is
             nourished
             and
             sustained
             ,
             so
             to
             the
             fruitfull
             husbandman
             (
             who
             is
             the
             master
             of
             rich
             ground
             ,
             and
             much
             tillage
             )
             it
             is
             an
             excellent
             merchandize
             ,
             and
             a
             commodity
             of
             so
             great
             trade
             ,
             that
             not
             alone
             especiall
             Townes
             and
             Counties
             are
             maintained
             thereby
             ,
             but
             also
             the
             whole
             Kingdome
             ,
             and
             diuers
             others
             of
             out
             neighboring
             Nations
             .
             This
             office
             or
             place
             of
             knowledge
             belongeth
             particularly
             to
             the
             Hous-wife
             ;
             and
             though
             we
             haue
             many
             excellent
             Men
             malsters
             ,
             yet
             it
             is
             properlie
             the
             worke
             and
             care
             of
             the
             woman
             ,
             for
             it
             is
             a
             house-worke
             ,
             and
             done
             altogether
             within
             dores
             ,
             where
             generally
             lieth
             her
             charge
             ;
             the
             Man
             only
             ought
             to
             bring
             in
             ,
             and
             prouide
             the
             graine
             ,
             and
             excuse
             her
             from
             portage
             or
             too
             heauie
             burthens
             ;
             but
             for
             the
             Art
             of
             making
             the
             
             Malt
             ,
             and
             the
             seuerall
             labours
             appertaining
             to
             the
             same
             ,
             euen
             from
             the
             Fat
             to
             the
             Kilne
             ,
             it
             is
             onely
             the
             worke
             of
             the
             Houswife
             and
             the
             Maid-seruants
             to
             her
             appertaining
             .
          
           
             To
             begin
             then
             with
             the
             first
             knowledge
             of
             our
             Malster
             ,
             
             it
             consisteth
             in
             the
             election
             and
             choise
             of
             graine
             fit
             to
             make
             Malt
             on
             ,
             of
             which
             there
             are
             indeed
             truly
             but
             two
             kinds
             ,
             that
             is
             to
             say
             ,
             Barley
             ,
             which
             is
             of
             all
             other
             the
             most
             excellent
             for
             this
             purpose
             ;
             and
             Oates
             ,
             which
             when
             Barly
             is
             scant
             or
             wanting
             ,
             maketh
             also
             a
             good
             and
             sufficient
             Malt
             :
             and
             though
             the
             drinke
             which
             is
             drawne
             from
             it
             be
             neither
             so
             much
             in
             the
             quantitie
             ,
             so
             strong
             in
             the
             substance
             ,
             nor
             yet
             so
             pleasant
             in
             the
             taste
             ,
             yet
             is
             the
             drink
             verie
             good
             and
             tolerable
             ,
             and
             nourishing
             enough
             for
             any
             reasonable
             creature
             .
             Now
             I
             do
             not
             denie
             ,
             but
             there
             may
             be
             made
             Malt
             of
             Wheate
             ,
             Pease
             ,
             Lupins
             ,
             Petches
             and
             such
             like
             ,
             yet
             it
             is
             with
             vs
             of
             no
             retained
             custome
             ,
             nor
             is
             the
             drink
             simply
             drawne
             or
             extracted
             from
             those
             graines
             ,
             either
             wholsome
             or
             pleasant
             ,
             but
             strong
             and
             fulsome
             ;
             therefore
             I
             thinke
             it
             not
             fit
             to
             spend
             any
             time
             in
             treating
             of
             the
             same
             .
             To
             speake
             then
             of
             the
             election
             of
             Barly
             ,
             you
             shall
             vnderstand
             that
             there
             be
             diuers
             kinds
             thereof
             ,
             according
             to
             the
             alteration
             of
             soyles
             ,
             some
             being
             big
             ,
             some
             little
             ,
             some
             full
             ,
             some
             emptie
             ,
             some
             white
             ,
             some
             browne
             ,
             and
             some
             yellow
             :
             but
             I
             will
             reduce
             all
             these
             into
             three
             kinds
             ,
             that
             is
             ,
             into
             the
             Clay-Barly
             ,
             the
             Sand-Barly
             ,
             and
             the
             Barly
             which
             groweth
             on
             the
             mixt
             soyle
             .
             Now
             the
             best
             Barly
             to
             make
             Malt
             on
             ,
             both
             for
             yeelding
             the
             greatest
             quantitie
             of
             matter
             ,
             and
             making
             the
             strongest
             ,
             best
             and
             most
             wholsome
             drink
             ,
             is
             the
             Clay
             barly
             wel
             drest
             ,
             being
             cleane
             Corne
             of
             it selfe
             ,
             without
             Weede
             or
             Oates
             ,
             white
             of
             colour
             ,
             full
             in
             substance
             ,
             and
             sweete
             in
             taste
             :
             that
             which
             groweth
             on
             the
             mixt
             grounds
             is
             the
             next
             ;
             for
             though
             it
             
             be
             subiect
             to
             some
             Oates
             and
             some
             Weedes
             ;
             yet
             being
             painefully
             and
             carefully
             drest
             ,
             it
             is
             a
             faire
             and
             a
             bould
             corne
             ,
             great
             and
             full
             ;
             and
             though
             somewhat
             browner
             then
             the
             former
             ,
             yet
             it
             is
             of
             a
             faire
             and
             cleane
             complexion
             .
             The
             last
             and
             worst
             graine
             for
             this
             purpose
             is
             the
             sand
             Barly
             ,
             for
             although
             it
             bee
             seldome
             or
             neuer
             mixt
             with
             Oates
             ,
             yet
             if
             the
             tillage
             bee
             not
             painefully
             and
             cunningly
             handled
             ,
             it
             is
             much
             subiect
             to
             Weedes
             of
             diuers
             kinds
             ,
             Tares
             ,
             Fetches
             ,
             and
             such
             like
             ,
             which
             drinke
             vp
             the
             liquor
             in
             the
             brewing
             ,
             and
             make
             the
             yeeld
             or
             quantitie
             thereof
             very
             little
             and
             vnprofitable
             :
             besides
             ,
             the
             graine
             naturally
             of
             if
             selfe
             hath
             a
             yellow
             ,
             withered
             ,
             emptie
             huske
             ,
             thicke
             and
             vnfurnished
             of
             meale
             ,
             so
             that
             the
             drinke
             drawne
             from
             it
             can
             neither
             be
             so
             much
             ,
             so
             strong
             ,
             so
             good
             ,
             nor
             so
             pleasant
             ;
             so
             that
             to
             conclude
             ,
             the
             cleane
             Clay-barley
             is
             best
             for
             profit
             in
             the
             sale-drinke
             for
             strength
             and
             long
             lasting
             .
             The
             Barly
             on
             the
             mixt
             grounds
             will
             serue
             well
             for
             housholds
             and
             Families
             :
             and
             the
             Sand-barly
             for
             the
             poore
             ,
             and
             in
             such
             places
             where
             better
             is
             not
             to
             be
             gotten
             .
             And
             these
             are
             to
             bee
             knowne
             of
             euery
             Husband
             or
             Huswife
             ;
             the
             first
             by
             his
             whitenesse
             ,
             greatnesse
             and
             fulnesse
             :
             the
             second
             by
             his
             brownenesse
             ,
             and
             the
             third
             by
             his
             yellownesse
             ,
             with
             a
             darke
             browne
             nether
             end
             ,
             and
             the
             emptines
             and
             thicknesse
             of
             the
             huske
             (
             and
             in
             this
             election
             of
             Barley
             you
             shall
             note
             ,
             that
             if
             you
             find
             in
             it
             any
             wild
             Oats
             ,
             it
             is
             a
             signe
             of
             a
             rich
             clay-ground
             ,
             but
             ill
             husbanded
             ,
             yet
             the
             Malt
             made
             thereof
             is
             not
             much
             amisse
             ,
             for
             both
             the
             wilde
             Oate
             and
             the
             perfit
             Oate
             giue
             a
             pleasant
             sharpe
             rellish
             to
             the
             drinke
             ,
             if
             the
             quantitie
             bee
             not
             too
             much
             ,
             which
             is
             euermore
             to
             be
             respected
             .
             And
             to
             conclude
             this
             marter
             of
             election
             ,
             great
             care
             must
             be
             had
             of
             both
             Husband
             and
             Huswife
             ,
             that
             the
             Barley
             chosen
             for
             Malt
             ,
             bee
             exceeding
             sweete
             ,
             both
             in
             smell
             and
             taste
             ,
             and
             verie
             cleane
             drest
             :
             for
             
             any
             corruption
             maketh
             the
             Malt
             loathsome
             ,
             and
             the
             foule
             dressing
             affoordeth
             much
             losse
             .
          
           
             After
             the
             skilfull
             election
             of
             graine
             for
             Malt
             ,
             
             the
             Huswife
             is
             to
             looke
             to
             the
             situation
             ,
             goodnesse
             and
             apt
             accommodation
             of
             the
             Malt-house
             ;
             for
             in
             that
             consisteth
             both
             much
             of
             the
             skill
             ,
             and
             much
             of
             the
             profit
             :
             for
             the
             generall
             situation
             of
             the
             house
             ,
             it
             would
             (
             as
             neere
             as
             can
             bee
             )
             stand
             vpon
             firme
             drie
             ground
             ,
             hauing
             prospect
             euery
             way
             ,
             with
             open
             windowes
             and
             lights
             to
             let
             in
             the
             Wind
             ,
             Sunne
             and
             Ayre
             ,
             which
             way
             the
             Malster
             pleaseth
             ,
             both
             to
             coole
             and
             comfort
             the
             graine
             at
             pleasure
             ,
             and
             also
             close-shuts
             or
             draw-windowes
             to
             keepe
             out
             the
             Frosts
             and
             Stormes
             ,
             which
             are
             the
             onely
             lets
             and
             hinderances
             for
             making
             the
             Malt
             good
             and
             perfit
             ;
             for
             the
             modell
             or
             forme
             of
             these
             houses
             ,
             some
             are
             made
             round
             ,
             with
             a
             Court
             in
             the
             middle
             ,
             some
             long
             ,
             and
             some
             square
             ,
             but
             the
             round
             is
             the
             best
             and
             the
             least
             laborious
             ;
             for
             the
             Cesternes
             or
             Fat
             's
             being
             placed
             (
             as
             it
             were
             )
             at
             the
             head
             ,
             or
             beginning
             of
             the
             cirkle
             ,
             and
             the
             Pumpe
             or
             Well
             (
             but
             the
             Pumpe
             is
             best
             )
             beeing
             close
             adioyning
             ,
             or
             at
             least
             by
             conueyance
             of
             troughes
             made
             as
             vsefull
             as
             if
             it
             were
             neere
             adioyning
             ,
             the
             Corne
             beeing
             steepte
             ,
             may
             with
             one
             persons
             labour
             and
             a
             shouell
             ,
             bee
             cast
             from
             the
             Fatt
             ,
             or
             Cesterne
             to
             the
             flowre
             and
             there
             coucht
             ;
             then
             when
             the
             couch
             is
             broken
             it
             may
             in
             the
             turning
             either
             with
             the
             hand
             or
             the
             shouell
             ,
             bee
             carried
             in
             such
             a
             circular
             house
             round
             about
             from
             one
             flowre
             to
             another
             ,
             till
             it
             come
             to
             the
             kilne
             ,
             which
             would
             also
             bee
             placed
             next
             ouer
             against
             the
             Pumpe
             and
             Cesternes
             ,
             and
             all
             contained
             vnder
             one
             rooffe
             ;
             and
             thus
             you
             may
             emptie
             steeping
             after
             steeping
             and
             carrie
             them
             with
             one
             persons
             labour
             from
             flowre
             to
             flowre
             ,
             till
             all
             the
             flowres
             be
             ●ild
             :
             in
             which
             circular
             motion
             you
             shall
             find
             ,
             that
             euer
             that
             which
             was
             first
             steep●
             ,
             
             shall
             first
             come
             to
             the
             Kilne
             ,
             and
             so
             consequently
             one
             after
             another
             in
             such
             sort
             as
             they
             were
             steeped
             ,
             and
             your
             worke
             may
             euermore
             be
             constant
             ,
             and
             your
             flowres
             at
             no
             time
             emptie
             but
             at
             your
             owne
             pleasure
             ,
             and
             all
             the
             labour
             done
             onely
             with
             the
             hand
             and
             shouell
             ,
             without
             carrying
             or
             recarrying
             ,
             or
             lifting
             heauie
             burthens
             ,
             which
             is
             both
             troublesome
             and
             offensiue
             ,
             and
             not
             without
             much
             losse
             ,
             because
             in
             such
             cases
             euer
             some
             graine
             scattereth
             .
             Now
             ouer
             against
             the
             Kiln-hole
             or
             furnace
             (
             which
             is
             euermore
             intended
             to
             be
             on
             the
             ground
             )
             should
             a
             conuenient
             place
             be
             made
             to
             pile
             in
             the
             fuell
             for
             the
             Kilne
             ,
             whether
             it
             bee
             Straw
             ,
             Bracken
             ,
             Furres
             ,
             Wood
             ,
             Coale
             ,
             or
             other
             fewell
             ;
             but
             sweet
             Straw
             is
             of
             all
             other
             the
             best
             and
             nearest
             .
             Now
             it
             is
             intended
             that
             this
             Malt-house
             may
             be
             made
             two
             stories
             in
             height
             ,
             but
             no
             higher
             :
             ouer
             your
             Cesternes
             shal
             be
             made
             the
             Garners
             wherein
             to
             keepe
             your
             Barley
             before
             it
             be
             steeped
             :
             in
             the
             bottoms
             of
             these
             Garners
             ,
             standing
             directly
             ouer
             the
             Cesterns
             ,
             shall
             bee
             conuenient
             holes
             made
             to
             open
             and
             shut
             at
             pleasuer
             ,
             through
             which
             shall
             run
             downe
             the
             Barley
             into
             the
             Cesterne
             .
             Ouer
             the
             bed
             of
             the
             Kilne
             can
             be
             nothing
             but
             the
             place
             for
             the
             Haire-cloth
             ,
             and
             a
             spacious
             roofe
             open
             euery
             way
             ,
             that
             the
             smoke
             may
             haue
             free
             passage
             ,
             and
             with
             the
             least
             ayre
             bee
             carried
             from
             the
             Kilne
             ,
             which
             maketh
             the
             Malt
             sweete
             and
             pleasant
             .
             Ouer
             that
             place
             where
             the
             fewell
             is
             piled
             ,
             &
             is
             next
             of
             all
             to
             the
             bed
             of
             the
             Kilne
             ,
             would
             likewise
             bee
             other
             spacious
             Garners
             made
             ,
             some
             to
             receiue
             the
             Malt
             assoone
             as
             it
             is
             dried
             with
             the
             Come
             and
             Kilne-dust
             ,
             in
             which
             it
             may
             lie
             to
             mellow
             and
             ripen
             ;
             and
             others
             to
             receiue
             the
             Malt
             after
             it
             is
             skreened
             and
             drest
             vp
             ;
             for
             to
             let
             it
             be
             too
             long
             in
             the
             Come
             ,
             as
             aboue
             three
             moneths
             at
             longest
             ,
             will
             make
             it
             both
             corrupt
             ,
             and
             breed
             Weeuels
             and
             other
             Wormes
             ,
             which
             are
             the
             greatest
             destroyers
             of
             
             Malt
             that
             may
             be
             .
             And
             these
             Gamers
             should
             be
             so
             conueniently
             plac't
             before
             the
             front
             of
             the
             Kilne-bed
             ,
             that
             either
             with
             the
             shouell
             or
             a
             small
             scuttle
             you
             may
             cast
             ,
             or
             carrie
             the
             Malt
             once
             dried
             into
             the
             Garners
             .
             For
             the
             other
             part
             of
             the
             flowres
             ,
             they
             may
             bee
             imployed
             as
             the
             ground-flowres
             are
             for
             the
             flourishing
             of
             the
             Malt
             when
             it
             comes
             from
             the
             Cesterne
             :
             and
             in
             this
             manner
             ,
             and
             with
             these
             accommodations
             you
             may
             fashion
             any
             Malt-house
             either
             round
             ,
             long
             ,
             square
             ,
             or
             of
             what
             proportion
             soeuer
             either
             your
             estate
             ,
             or
             the
             conuenience
             of
             the
             ground
             you
             haue
             to
             build
             on
             shall
             administer
             .
          
           
             Next
             to
             the
             cite
             or
             proportion
             of
             the
             ground
             ,
             
             you
             shal
             haue
             a
             principall
             care
             for
             the
             making
             of
             your
             Malt-flowres
             ,
             in
             which
             (
             all
             be
             Custome
             ,
             and
             the
             Nature
             of
             the
             soyle
             binds
             many
             times
             a
             man
             to
             sundrie
             inconueniences
             ,
             and
             that
             a
             man
             must
             necessarily
             build
             according
             to
             the
             matter
             he
             hath
             to
             build
             withall
             ,
             from
             whence
             ariseth
             the
             many
             diuersities
             of
             Malt-flowres
             ,
             ye●
             )
             you
             shall
             vnderstand
             ,
             that
             the
             generall
             best
             Malt-flowre
             ,
             both
             for
             Summer
             and
             Winter
             ,
             and
             all
             seasons
             ,
             is
             the
             eaue
             or
             vaulted
             ●●ch
             which
             is
             hewed
             out
             of
             a
             drie
             and
             maine
             greet●e
             rock
             ,
             for
             it
             is
             both
             warme
             in
             Winter
             ,
             coole
             in
             Summer
             ,
             and
             generally
             comfortable
             in
             all
             seasons
             of
             the
             yeere
             whatsoeuer
             .
             For
             it
             is
             to
             be
             noted
             ,
             that
             all
             bee
             housewiues
             doe
             giue
             ouer
             the
             making
             of
             Malt
             in
             the
             extreame
             heate
             of
             Summer
             ,
             it
             is
             not
             because
             the
             Malt
             is
             worse
             that
             is
             made
             in
             Sommer
             then
             that
             which
             is
             made
             in
             Winter
             ,
             but
             because
             the
             flowres
             are
             more
             vnseasonable
             ,
             and
             that
             the
             Sunne
             getting
             a
             power
             into
             such
             open
             places
             ,
             maketh
             the
             graine
             which
             is
             steeped
             to
             sprout
             and
             come
             so
             swiftly
             ,
             that
             it
             cannot
             indure
             to
             take
             time
             on
             the
             flowre
             ,
             and
             get
             the
             right
             seasoning
             which
             belongeth
             to
             the
             same
             :
             whereas
             these
             kind
             of
             vaults
             being
             drie
             ,
             and
             as
             it
             were
             coucht
             
             vnder
             the
             ground
             ,
             not
             onely
             keepeth
             out
             the
             sunne
             in
             summer
             ,
             which
             maketh
             the
             Malt
             come
             much
             too
             fast
             ,
             but
             also
             defendeth
             it
             from
             frosts
             and
             cold
             bitter
             blasts
             in
             sharpe
             winters
             ,
             which
             will
             not
             suffer
             it
             to
             come
             ,
             or
             sprout
             at
             all
             ;
             or
             if
             parte
             doe
             come
             and
             sprout
             ,
             as
             that
             which
             lieth
             in
             the
             hart
             of
             the
             bed
             ;
             yet
             the
             vpper
             parts
             and
             outside
             by
             meanes
             of
             extreame
             cold
             cannot
             sprute
             ;
             but
             being
             againe
             dried
             ,
             hath
             his
             first
             hardnes
             ,
             and
             is
             one
             and
             the
             same
             with
             raw
             Barley
             ;
             for
             euery
             Hus-wife
             must
             know
             ,
             that
             if
             Malt
             doe
             not
             come
             as
             it
             were
             altogether
             ,
             and
             at
             an
             instant
             ,
             and
             not
             one
             come
             more
             then
             another
             ,
             the
             Malt
             must
             needs
             bee
             very
             much
             imperfit
             :
             The
             next
             flower
             to
             the
             Caue
             ,
             or
             drie-sandy
             rocke
             ,
             is
             the
             Flower
             which
             is
             made
             of
             earth
             ,
             or
             a
             stiffe
             strong
             binding
             Clay
             well
             watred
             ,
             and
             mixt
             with
             horse
             dung
             ,
             and
             soape-ashes
             ,
             beaten
             and
             wrought
             together
             ,
             till
             it
             come
             to
             one
             solled
             firmnes
             ;
             this
             Flower
             is
             a
             very
             warme
             comfortable
             Flower
             in
             the
             winter
             season
             ,
             and
             will
             helpe
             the
             grayne
             to
             come
             and
             sprout
             exceedingly
             ,
             and
             with
             the
             helpe
             of
             windowes
             to
             let
             in
             the
             cold
             aire
             ,
             and
             to
             shut
             out
             the
             violent
             reflection
             of
             the
             sunne
             ,
             will
             serue
             very
             conueniently
             for
             the
             making
             of
             Malt
             ,
             for
             nine
             monthes
             in
             the
             yeere
             ,
             that
             is
             to
             say
             ,
             from
             September
             till
             the
             end
             of
             May
             ;
             but
             for
             Iune
             ,
             Iuly
             ,
             and
             August
             ,
             to
             imploy
             it
             to
             that
             purpose
             ,
             will
             breed
             both
             losse
             ,
             and
             incumbrance
             :
             The
             next
             flower
             to
             this
             of
             earth
             ,
             is
             that
             which
             is
             made
             of
             plaster
             ,
             or
             plaster
             of
             paris
             ,
             being
             burnt
             in
             a
             seasonable
             time
             ,
             and
             kept
             from
             wet
             ,
             till
             the
             time
             of
             shooting
             ,
             and
             then
             smoothly
             laid
             ,
             and
             well
             leuelled
             ;
             the
             imperfection
             of
             this
             plaster
             Flower
             is
             onely
             the
             extreame
             coldnesse
             thereof
             ,
             which
             in
             frosty
             and
             colde
             seasons
             ,
             so
             bindeth
             in
             the
             heart
             of
             the
             graine
             ,
             that
             it
             cannot
             sprout
             ,
             for
             which
             cause
             it
             behooueth
             euery
             Maltster
             that
             is
             compelled
             to
             these
             Flowers
             ,
             
             to
             looke
             well
             into
             the
             seasons
             of
             the
             yeere
             ,
             and
             when
             hee
             findeth
             either
             the
             Frosts
             ,
             Northerne
             blasts
             ,
             or
             other
             nipping
             stormes
             to
             rage
             too
             violently
             ,
             then
             to
             make
             his
             first
             couches
             or
             beds
             ,
             when
             the
             graine
             commeth
             newly
             out
             of
             the
             Cesterne
             ,
             much
             thicker
             and
             rounder
             then
             otherwise
             he
             would
             doe
             ,
             and
             as
             the
             cold
             abateth
             ,
             or
             the
             corne
             increaseth
             in
             sprouting
             ,
             so
             to
             make
             the
             couches
             or
             beds
             thinner
             and
             thinner
             ;
             for
             the
             thicker
             and
             closer
             the
             graine
             is
             coucht
             and
             laid
             together
             ,
             the
             warmer
             it
             lieth
             ;
             and
             so
             catching
             heate
             ,
             sooner
             sprouteth
             ,
             and
             the
             thinner
             it
             lieth
             the
             cooler
             it
             is
             ,
             and
             so
             much
             the
             slower
             in
             sprouting
             .
             This
             flowre
             ,
             if
             the
             windowes
             be
             close
             ,
             and
             guard
             of
             the
             Sunne
             sufficiently
             ,
             will
             (
             if
             necessitie
             compel
             )
             serue
             for
             the
             making
             of
             Malt
             ten
             moneths
             in
             the
             yeere
             ,
             onely
             in
             Iuly
             and
             August
             which
             containe
             the
             Dog-dayes
             ,
             it
             would
             not
             be
             imployed
             ,
             nor
             in
             the
             time
             of
             any
             violent
             Frost
             ,
             without
             great
             care
             and
             circumspection
             .
             Againe
             ,
             there
             is
             in
             this
             flowre
             another
             fault
             ,
             which
             is
             a
             naturall
             casting
             out
             of
             dust
             ,
             which
             much
             sullieth
             the
             graine
             ,
             and
             being
             dried
             makes
             it
             looke
             dun
             and
             foule
             ,
             which
             is
             much
             disparagement
             to
             the
             Malster
             ;
             therefore
             she
             must
             haue
             great
             care
             that
             when
             the
             Malt
             is
             taken
             away
             ,
             to
             sweepe
             and
             keepe
             her
             flowres
             as
             cleane
             and
             neate
             as
             may
             be
             .
             The
             last
             and
             worst
             is
             the
             boarded
             flowre
             ,
             of
             what
             kind
             soeuer
             it
             be
             ,
             by
             reason
             of
             the
             too
             much
             heate
             thereof
             ,
             and
             yet
             of
             boarded
             flowres
             the
             Oaken
             boarded
             is
             the
             coolest
             and
             longest
             lasting
             ;
             the
             Elme
             or
             Beech
             is
             next
             ;
             then
             the
             Ashe
             ,
             and
             the
             worst
             (
             though
             it
             be
             the
             fairest
             to
             the
             eye
             )
             is
             the
             Firre
             ,
             for
             it
             hath
             in
             it selfe
             (
             by
             reason
             of
             the
             Frankensence
             and
             Terpentine
             which
             it
             holdeth
             )
             a
             naturall
             heate
             ,
             which
             mixed
             with
             the
             violence
             of
             the
             Sunne
             in
             the
             Summer-time
             ,
             forceth
             the
             graine
             not
             onely
             to
             sprout
             ,
             but
             to
             grow
             in
             the
             couch
             ,
             which
             is
             much
             losse
             ,
             and
             a
             foule
             imputation
             .
             Now
             
             these
             boarded
             flowres
             can
             hardly
             be
             in
             vse
             for
             aboue
             fiue
             moneths
             at
             the
             most
             ,
             that
             is
             to
             say
             ,
             October
             ,
             Nouember
             ,
             December
             ,
             Ianuarie
             and
             Februarie
             ;
             for
             the
             rest
             ,
             the
             Sun
             hath
             too
             much
             strength
             ,
             and
             these
             boarded
             flowres
             too
             much
             warmth
             ;
             and
             therefore
             in
             the
             coolest
             times
             it
             is
             good
             to
             obserue
             to
             make
             the
             couches
             thin
             ,
             whereby
             the
             aire
             may
             passe
             thorow
             the
             corne
             ,
             and
             so
             coole
             it
             ,
             that
             it
             may
             sprout
             at
             leasure
             .
             Now
             for
             any
             other
             flowre
             besides
             these
             already
             named
             ,
             
             there
             is
             not
             any
             good
             to
             malt
             vpon
             ;
             for
             the
             common
             flowre
             which
             is
             of
             naturall
             earth
             ,
             whether
             it
             be
             Clay
             ,
             Sand
             or
             Grauell
             ,
             if
             it
             haue
             no
             mixture
             at
             all
             with
             it
             more
             then
             it
             owne
             nature
             ,
             by
             oft
             treading
             vpon
             it
             ,
             groweth
             to
             gather
             the
             nature
             of
             saltnesse
             or
             Saltpeter
             into
             it
             ,
             which
             not
             onely
             giueth
             an
             ill
             taste
             to
             the
             graine
             that
             is
             laid
             vpon
             the
             same
             ,
             but
             also
             his
             moysture
             and
             moldines
             ,
             which
             in
             the
             moyst
             times
             of
             the
             yere
             arise
             from
             the
             ground
             ,
             it
             often
             corrupteth
             and
             putrifieth
             the
             corne
             .
             The
             rough
             paued
             flowre
             by
             reason
             of
             the
             vneuenes
             ,
             is
             vnfit
             to
             malt
             on
             ,
             because
             the
             graine
             getting
             into
             the
             crannies
             doth
             there
             lie
             ,
             and
             are
             not
             remoued
             or
             turned
             vp
             and
             downe
             as
             they
             should
             be
             with
             the
             hand
             ,
             but
             many
             times
             is
             so
             fixed
             to
             the
             ground
             ,
             it
             sprouteth
             and
             groweth
             vp
             into
             a
             greene
             blade
             ,
             affording
             much
             losse
             and
             hindrance
             to
             the
             owner
             .
             The
             smooth
             paued
             slowre
             ,
             or
             any
             flowre
             of
             stone
             whatsoeuer
             ,
             is
             full
             as
             ill
             ;
             for
             euery
             one
             of
             them
             naturally
             against
             much
             wet
             or
             change
             of
             weather
             ,
             will
             sweate
             and
             distill
             forth
             such
             abundant
             moisture
             ,
             that
             the
             Malt
             lying
             vpon
             the
             same
             ,
             can
             neither
             dry
             kindly
             and
             expell
             the
             former
             moisture
             receiued
             in
             the
             cesterne
             ,
             but
             also
             by
             that
             ouermuch
             moysture
             many
             times
             rotteth
             ,
             and
             comes
             to
             be
             altogether
             vseles
             .
             Lastly
             ,
             for
             the
             flowre
             made
             of
             Lime
             and
             Haire
             ,
             it
             is
             as
             ill
             as
             any
             formerly
             spoken
             of
             ,
             both
             in
             respect
             of
             the
             nature
             of
             the
             Lime
             ,
             whose
             heate
             and
             sharpnes
             is
             a
             
             maine
             enemy
             to
             Malt
             ,
             or
             any
             moist
             corne
             ,
             as
             also
             in
             respect
             of
             the
             weaknes
             and
             brittlenes
             of
             the
             substance
             thereof
             ,
             being
             apt
             to
             molder
             and
             fall
             in
             peeces
             with
             the
             lightest
             treading
             on
             the
             same
             ,
             and
             that
             lime
             and
             dust
             once
             mixing
             with
             the
             corne
             ,
             it
             doth
             so
             poison
             and
             suffocate
             it
             ,
             that
             it
             can
             neither
             sprout
             ,
             nor
             turne
             seruiceable
             for
             any
             vse
             .
          
           
             Next
             vnto
             the
             Malt-flowres
             ,
             
             our
             Malster
             shall
             haue
             a
             great
             care
             in
             the
             framing
             and
             fashioning
             of
             the
             Kilne
             ,
             of
             which
             there
             are
             sundrie
             sorts
             of
             moddles
             ,
             as
             the
             ancient
             forme
             which
             was
             in
             times
             past
             vsed
             of
             our
             fore-fathers
             ,
             being
             only
             made
             in
             a
             square
             proportion
             at
             the
             top
             with
             small
             splints
             or
             rafters
             ,
             ioyned
             within
             fower
             inches
             one
             of
             another
             ,
             going
             from
             a
             maine
             beame
             crossing
             the
             mid
             part
             of
             that
             great
             square
             :
             then
             is
             this
             great
             square
             from
             the
             top
             ,
             with
             good
             and
             sufficient
             studds
             to
             be
             drawne
             slopewise
             narrower
             and
             narrower
             ,
             till
             it
             come
             to
             the
             ground
             ,
             so
             that
             the
             harth
             or
             lowest
             part
             thereof
             may
             bee
             not
             aboue
             a
             sixth
             part
             to
             the
             great
             square
             aboue
             ,
             on
             which
             the
             Malt
             is
             laid
             to
             be
             dried
             ,
             and
             this
             harth
             shall
             bee
             made
             hollow
             and
             descending
             ,
             and
             not
             leuell
             nor
             assending
             :
             and
             these
             Kilnes
             do
             not
             hold
             any
             certaine
             quantitie
             in
             the
             vpper
             square
             ,
             but
             may
             euer
             bee
             according
             to
             the
             frame
             of
             some
             being
             thirty
             foot
             each
             way
             ,
             some
             twenty
             ,
             and
             some
             eighteene
             .
             There
             be
             other
             Kilnes
             which
             are
             made
             after
             this
             maner
             open
             and
             slope
             ,
             but
             they
             are
             round
             of
             proportion
             ;
             but
             both
             these
             kind
             of
             Kilnes
             haue
             one
             fault
             ,
             which
             is
             danger
             of
             fire
             ;
             for
             lying
             euery
             way
             open
             and
             apt
             for
             the
             blaze
             ,
             if
             the
             Malster
             be
             any
             thing
             negligent
             either
             in
             the
             keeping
             of
             the
             blaze
             low
             and
             forward
             ,
             or
             not
             sweeping
             euery
             part
             about
             the
             harth
             any
             thing
             that
             may
             take
             fire
             ,
             or
             foreseeing
             that
             no
             straws
             which
             do
             belong
             to
             the
             bedding
             of
             the
             kilne
             do
             hang
             downe
             ,
             or
             are
             loose
             ,
             wherby
             the
             fire
             may
             take
             hold
             of
             them
             ,
             it
             is
             very
             possible
             that
             the
             Kilne
             
             may
             be
             set
             on
             fire
             ,
             to
             the
             great
             losse
             and
             often
             vndoing
             of
             the
             owner
             .
          
           
             
             Which
             to
             preuent
             ,
             and
             that
             the
             Malster
             may
             haue
             better
             assurance
             and
             comfort
             in
             her
             labour
             ,
             there
             is
             a
             Kilne
             now
             of
             generall
             vse
             in
             this
             Kingdome
             ,
             which
             is
             called
             a
             French
             Kilne
             ,
             being
             framed
             of
             Bricke
             ,
             Ashler
             ,
             or
             other
             fire-stone
             ,
             according
             to
             the
             nature
             of
             the
             soyle
             in
             which
             Husbands
             and
             Huswiues
             liue
             :
             and
             this
             French
             Kilne
             is
             euer
             safe
             and
             secure
             from
             fire
             ,
             and
             whether
             the
             Malster
             wake
             or
             sleepe
             ,
             without
             extreame
             wilfull
             negligence
             ,
             there
             can
             no
             danger
             come
             to
             the
             Kilne
             ;
             and
             in
             these
             Kilnes
             may
             be
             burnt
             any
             kind
             of
             fewell
             whatsoeuer
             ,
             and
             neither
             shall
             the
             smoke
             offend
             or
             breed
             ill
             taste
             in
             the
             Malt
             ,
             nor
             yet
             discolour
             it
             ,
             as
             many
             times
             it
             doth
             in
             open
             Kilnes
             ,
             where
             the
             Malt
             is
             as
             it
             were
             ,
             couered
             all
             ouer
             ,
             and
             euen
             parboyld
             in
             smoke
             :
             so
             that
             of
             all
             sorts
             of
             Kilnes
             whatsoeuer
             ,
             this
             which
             is
             called
             the
             French
             Kilne
             ,
             is
             to
             bee
             preferred
             and
             onely
             embraced
             .
             Of
             the
             forme
             or
             modell
             whereof
             ,
             I
             will
             not
             here
             stand
             to
             intreate
             ,
             because
             they
             are
             now
             so
             generally
             frequent
             amongst
             vs
             ,
             that
             not
             a
             Mason
             or
             Carpenter
             in
             the
             Kingdome
             but
             can
             build
             the
             same
             ;
             so
             that
             to
             vse
             more
             words
             thereof
             were
             tediousnesse
             to
             little
             purpose
             .
             Now
             there
             is
             another
             kind
             of
             Kilne
             which
             I
             haue
             seene
             (
             and
             but
             in
             the
             West-countrie
             onely
             )
             which
             for
             the
             profitable
             quaintnesse
             thereof
             ,
             I
             tooke
             some
             especiall
             note
             of
             ,
             and
             that
             was
             a
             Kilne
             made
             at
             the
             end
             of
             a
             Kitchin
             Raunge
             or
             Chimney
             ,
             being
             in
             shape
             round
             ,
             and
             made
             of
             Brick
             ,
             with
             a
             little
             hollownesse
             narrowed
             by
             degrees
             ,
             into
             which
             came
             from
             the
             bottom
             and
             midst
             of
             the
             Kitchin-chimney
             a
             hollow
             tunnell
             or
             vault
             ,
             like
             the
             tunnell
             of
             a
             Chimney
             ,
             and
             ran
             directly
             on
             the
             back-side
             ,
             the
             hood
             or
             backe
             of
             the
             Kitchin-chimney
             ;
             then
             in
             the
             midst
             of
             the
             Chimney
             ,
             where
             the
             greatest
             
             strength
             of
             the
             fire
             was
             made
             ,
             was
             a
             square
             hole
             made
             of
             about
             a
             foote
             and
             a
             halfe
             euery
             way
             ,
             with
             an
             Iron
             thicke
             plate
             to
             draw
             to
             and
             fro
             ,
             opening
             and
             closing
             the
             hole
             at
             pleasure
             ;
             and
             this
             hole
             doth
             open
             onely
             into
             that
             tunnell
             which
             went
             to
             the
             Kilne
             ,
             so
             that
             the
             Malt
             being
             once
             laid
             ,
             &
             spread
             vpon
             the
             Kilne
             ,
             draw
             away
             the
             Iron
             plate
             ,
             and
             the
             ordinarie
             fire
             with
             which
             you
             dresse
             your
             meate
             ,
             and
             performe
             other
             necessarie
             businesses
             ,
             is
             suckt
             vp
             into
             this
             tunnell
             ,
             and
             so
             conuaieth
             the
             heate
             to
             the
             Kilne
             ,
             where
             it
             drieth
             the
             Malt
             with
             as
             great
             perfection
             ,
             as
             any
             Kilne
             that
             euer
             I
             saw
             in
             my
             life
             ,
             and
             needeth
             neither
             attendance
             or
             other
             ceremony
             more
             ,
             then
             once
             in
             fiue
             or
             sixe
             houres
             to
             turne
             the
             Malt
             ,
             and
             take
             it
             away
             when
             it
             is
             dried
             sufficiently
             :
             for
             it
             is
             here
             to
             bee
             noted
             ,
             that
             how
             great
             or
             violent
             soeuer
             the
             fire
             be
             which
             is
             in
             the
             Chimney
             ,
             yet
             by
             reason
             of
             the
             passage
             ,
             and
             the
             quantitie
             thereof
             ,
             it
             carrieth
             no
             more
             but
             a
             moderate
             heate
             to
             the
             Kilne
             ;
             and
             for
             the
             smoke
             ,
             it
             is
             so
             carried
             away
             in
             other
             loope-holes
             which
             run
             from
             the
             hollownesse
             betweene
             the
             tunnell
             and
             the
             Malt-bed
             ,
             that
             no
             Malt
             in
             the
             world
             can
             possibly
             be
             sweeter
             ,
             or
             more
             delicately
             coloured
             :
             onely
             the
             fault
             of
             these
             Kilnes
             are
             ,
             that
             they
             are
             but
             little
             in
             compasse
             ,
             and
             so
             cannot
             drie
             much
             at
             a
             time
             ,
             as
             not
             aboue
             a
             quarter
             or
             ten
             strike
             at
             the
             most
             in
             one
             drying
             ,
             and
             therefore
             are
             no
             more
             but
             for
             a
             mans
             owne
             particular
             vse
             ,
             and
             for
             the
             furnishing
             of
             one
             setled
             familie
             ;
             but
             so
             applied
             ,
             they
             exceede
             all
             the
             Kilnes
             that
             I
             haue
             seene
             whatsoeuer
             .
          
           
             When
             our
             Malster
             hath
             thus
             perfited
             the
             Malt-house
             and
             Kilne
             ,
             
             then
             next
             looke
             to
             the
             well
             bedding
             of
             the
             Kilne
             ,
             which
             is
             diuersly
             done
             according
             to
             mens
             diuers
             opinions
             ;
             for
             some
             vse
             one
             thing
             ,
             and
             some
             another
             ,
             as
             the
             necessitie
             of
             the
             place
             ,
             or
             mens
             particular
             profits
             
             draw
             them
             .
             But
             first
             to
             shew
             you
             what
             the
             bedding
             of
             a
             Kilne
             is
             ,
             you
             shall
             vnderstand
             ,
             that
             it
             is
             a
             thin
             couering
             laid
             vpon
             the
             open
             rafters
             ,
             which
             are
             next
             vnto
             the
             heate
             of
             the
             fier
             ,
             being
             made
             either
             so
             thin
             or
             so
             open
             ,
             that
             the
             smallest
             heate
             may
             passe
             thorow
             it
             ,
             and
             come
             to
             the
             corne
             :
             this
             bed
             must
             be
             laid
             so
             euen
             and
             leuell
             as
             may
             be
             ,
             and
             not
             thicker
             in
             one
             place
             then
             another
             ,
             lest
             the
             Malt
             drie
             too
             fast
             where
             it
             is
             thinnest
             ,
             and
             too
             slowly
             where
             it
             is
             thicke
             ,
             and
             so
             in
             the
             taste
             seeme
             to
             bee
             of
             two
             seuerall
             dryings
             :
             it
             must
             also
             be
             made
             of
             such
             stuffe
             ,
             as
             hauing
             receiued
             heate
             ,
             it
             will
             long
             continue
             the
             same
             ,
             and
             be
             an
             assistant
             to
             the
             fire
             in
             drying
             the
             corne
             :
             it
             should
             also
             haue
             in
             it
             no
             moyst
             or
             dankish
             propertie
             ,
             least
             at
             the
             first
             receiuing
             of
             the
             fire
             ,
             it
             send
             out
             a
             stinking
             smoke
             ,
             and
             so
             taint
             the
             Malt
             :
             nor
             should
             it
             bee
             of
             any
             rough
             or
             sharpe
             substance
             ,
             because
             vpon
             this
             bed
             or
             bedding
             is
             laid
             the
             haire-cloth
             ,
             and
             on
             the
             haire-cloth
             the
             Malt
             ,
             so
             that
             with
             the
             turning
             the
             Malt
             ,
             and
             treading
             vpon
             the
             cloth
             ,
             should
             the
             bed
             be
             of
             any
             such
             roughnesse
             ,
             it
             would
             soone
             weare
             out
             the
             haire-cloth
             ,
             which
             would
             be
             both
             losse
             and
             ill
             hous-wifery
             ,
             which
             is
             carefully
             to
             be
             eschewed
             .
             But
             now
             for
             the
             matter
             or
             substance
             whereof
             this
             bedding
             should
             bee
             made
             ,
             the
             best
             ,
             neatest
             ,
             and
             sweetest
             ,
             is
             cleane
             long
             Rie
             straw
             ,
             with
             the
             eares
             onely
             cut
             off
             ,
             and
             the
             ends
             laid
             euen
             together
             ,
             not
             one
             longer
             then
             another
             ,
             and
             so
             spread
             vpon
             the
             rafter
             of
             the
             Kilne
             as
             eu●n
             and
             thin
             as
             may
             be
             ,
             and
             laid
             as
             it
             were
             straw
             by
             straw
             in
             a
             iust
             proportion
             ,
             where
             skill
             and
             industrie
             may
             make
             it
             thin
             or
             thicke
             at
             pleasure
             ,
             as
             but
             the
             thicknesse
             of
             one
             straw
             ,
             or
             of
             two
             ,
             three
             ,
             foure
             or
             fiue
             ,
             as
             shall
             seeme
             to
             your
             iudgement
             most
             conuenient
             ,
             and
             then
             this
             ,
             there
             can
             be
             nothing
             more
             euen
             ,
             more
             drie
             ,
             sweete
             ,
             or
             open
             to
             let
             in
             the
             heate
             at
             your
             pleasure
             :
             and
             although
             in
             the
             old
             open
             Kilnes
             it
             be
             subiect
             
             to
             danger
             of
             fire
             ,
             by
             reason
             of
             the
             quicknesse
             to
             receiue
             the
             flame
             ,
             yet
             in
             the
             French
             Kilnes
             (
             before
             mentioned
             )
             it
             is
             a
             most
             safe
             bedding
             ,
             for
             not
             any
             fire
             can
             come
             neere
             vnto
             it
             .
             There
             bee
             others
             which
             bed
             the
             Kilne
             with
             Mat
             ;
             and
             it
             is
             not
             much
             to
             bee
             misliked
             ,
             if
             the
             Mat
             bee
             made
             of
             Rye-straw
             sowed
             ,
             and
             wouen
             together
             according
             to
             the
             manner
             of
             the
             Indian
             Mats
             ,
             or
             those
             vsuall
             thin
             Bent-Mats
             ,
             which
             you
             shall
             commonlie
             see
             in
             the
             Summer
             time
             ,
             standing
             in
             Husbandmens
             Chimnies
             ,
             where
             one
             bent
             or
             straw
             is
             laid
             by
             another
             ,
             and
             so
             wouen
             together
             with
             a
             good
             strong
             pack-thread
             :
             but
             these
             Mats
             according
             to
             the
             old
             Prouerbe
             (
             More
             cost
             more
             Worship
             ,
             )
             for
             they
             are
             chargeable
             to
             bee
             bought
             ,
             and
             verie
             troublesome
             in
             the
             making
             ,
             and
             in
             the
             wearing
             will
             not
             out-last
             one
             of
             the
             former
             loose
             beddings
             ;
             for
             if
             one
             thread
             or
             stitch
             breake
             ,
             immediatelie
             most
             in
             that
             row
             will
             follow
             :
             onely
             it
             is
             most
             certaine
             ,
             that
             during
             the
             time
             it
             lasteth
             it
             is
             both
             good
             ,
             necessarie
             and
             hansome
             .
             But
             if
             the
             Mat
             bee
             made
             either
             of
             Bulrushes
             ,
             Flaggs
             ,
             or
             any
             other
             thicke
             substance
             (
             as
             for
             the
             most
             part
             they
             are
             )
             then
             it
             is
             not
             so
             good
             a
             bedding
             ,
             both
             because
             the
             thicknesse
             keepeth
             out
             the
             heate
             ,
             and
             is
             long
             before
             it
             can
             bee
             warmed
             ;
             as
             also
             in
             that
             it
             euer
             being
             cooled
             ,
             naturally
             of
             it selfe
             draweth
             into
             it
             a
             certaine
             moysture
             ,
             which
             with
             the
             first
             heate
             beeing
             expelled
             in
             smoke
             ,
             doth
             much
             offend
             and
             breed
             ill
             taste
             in
             the
             Malt.
             There
             bee
             others
             that
             bed
             the
             Kilne
             with
             a
             kind
             of
             Mat
             made
             of
             broad
             thinne
             splints
             of
             wood
             wrought
             checker-wise
             one
             into
             another
             ,
             and
             it
             hath
             the
             same
             faults
             which
             the
             thicke
             Mat
             hath
             ;
             for
             it
             is
             long
             in
             catching
             the
             heate
             ,
             and
             will
             euer
             smoke
             at
             the
             first
             warming
             ,
             and
             that
             smoke
             will
             the
             Malt
             smell
             on
             
             euer
             after
             ;
             for
             the
             smoke
             of
             wood
             is
             euer
             more
             sharpe
             and
             piercing
             then
             any
             other
             smoke
             whatsoeuer
             .
             Besides
             ,
             this
             wooden
             mat
             ,
             after
             it
             hath
             once
             bedded
             the
             Kilne
             ,
             it
             can
             hardly
             afterward
             bee
             taken
             vp
             or
             remoued
             ;
             for
             by
             continuall
             heate
             ,
             being
             brought
             to
             such
             an
             extreme
             drienesse
             ,
             if
             vpon
             any
             occasion
             either
             to
             mend
             the
             Kilne
             ,
             or
             clense
             the
             Kilne
             ,
             or
             doe
             other
             necessarie
             labour
             vnderneath
             the
             bedding
             ,
             you
             should
             take
             vp
             the
             wooden
             mat
             ,
             it
             would
             presently
             crack
             and
             fall
             to
             peeces
             ,
             and
             bee
             no
             more
             seruiceable
             .
             There
             be
             others
             which
             bed
             the
             Kilne
             with
             a
             bedding
             made
             all
             of
             wickers
             ,
             or
             small
             wands
             foulded
             one
             into
             another
             like
             a
             hurdle
             ,
             or
             such
             like
             wand-worke
             ;
             but
             it
             is
             made
             very
             open
             ,
             euery
             wand
             at
             least
             two
             or
             three
             fingers
             one
             from
             another
             :
             and
             this
             kind
             of
             bedding
             is
             a
             very
             strong
             kind
             of
             bedding
             ,
             and
             will
             last
             long
             ,
             &
             catcheth
             the
             heat
             at
             the
             first
             springing
             ,
             only
             the
             smoke
             is
             offensiue
             ,
             and
             the
             roughnesse
             without
             great
             care
             vsed
             ,
             will
             soone
             weare
             out
             your
             haire-cloth
             :
             yet
             in
             such
             places
             where
             straw
             is
             not
             to
             bee
             got
             or
             spared
             ,
             and
             that
             you
             are
             compelled
             onely
             to
             vse
             wood
             for
             your
             fuell
             in
             drying
             your
             Malt
             ,
             I
             allow
             this
             bedding
             before
             any
             other
             ,
             for
             it
             is
             very
             good
             ,
             strong
             and
             long-lasting
             :
             besides
             ,
             it
             may
             be
             taken
             vp
             and
             set
             by
             at
             pleasure
             ,
             so
             that
             you
             may
             sweepe
             and
             clense
             your
             Kilne
             as
             oft
             as
             occasion
             shall
             serue
             ,
             and
             in
             the
             neate
             and
             fine
             keeping
             of
             the
             Kilne
             ,
             doth
             consist
             much
             of
             the
             huswiues
             Art
             ;
             for
             to
             be
             choakt
             either
             with
             dust
             ,
             durt
             ,
             soote
             or
             ashes
             ,
             as
             it
             shewes
             sluttishnesse
             and
             sloth
             ,
             the
             onely
             great
             imputations
             hanging
             ouer
             a
             huswife
             ,
             so
             they
             likewise
             hinder
             the
             labour
             ,
             and
             make
             the
             Malt
             drie
             a
             great
             deale
             worse
             ,
             and
             more
             vnkindly
             .
          
           
             
             Next
             the
             bedding
             of
             the
             Kilne
             ,
             our
             Malster
             by
             all
             meanes
             must
             haue
             an
             especiall
             care
             with
             what
             fuell
             shee
             drieth
             the
             Malt
             ;
             for
             commonly
             according
             to
             that
             it
             euer
             
             receiueth
             and
             keepeth
             the
             taste
             ,
             if
             by
             some
             especiall
             Art
             in
             the
             Kilne
             that
             anoyance
             be
             not
             taken
             away
             .
             To
             speake
             then
             of
             Fewels
             in
             generall
             ,
             they
             are
             of
             diuers
             kinds
             according
             to
             the
             natures
             of
             soyles
             ,
             and
             the
             accommodation
             of
             places
             in
             which
             men
             liue
             ;
             yet
             the
             best
             and
             most
             principall
             fewell
             for
             the
             Kilnes
             (
             both
             for
             sweetnesse
             ,
             gentle
             heate
             ,
             and
             perfit
             drying
             )
             either
             good
             Wheate-straw
             ,
             Rie-straw
             ,
             Barley-straw
             ,
             or
             Oaten-straw
             ;
             and
             of
             these
             the
             Wheate-straw
             is
             the
             best
             ,
             because
             it
             is
             most
             substantiall
             ,
             longest
             lasting
             ,
             makes
             the
             sharpest
             fire
             ,
             and
             yeelds
             the
             least
             flame
             :
             the
             next
             is
             Rie-straw
             ,
             then
             Oaten-straw
             ,
             and
             last
             Barley-straw
             ,
             which
             by
             reason
             it
             is
             shortest
             ,
             lightest
             ,
             least
             lasting
             and
             giueth
             mode
             blaze
             then
             heate
             ,
             it
             is
             last
             of
             these
             whi●e
             strawes
             to
             be
             chosen
             ;
             and
             where
             any
             of
             these
             faile
             ,
             or
             are
             scarce
             ,
             you
             may
             take
             the
             stubble
             or
             after-crop
             of
             them
             ,
             when
             the
             vpper
             part
             is
             shorne
             away
             ;
             which
             being
             well
             dried
             and
             housed
             ,
             is
             as
             good
             as
             any
             of
             the
             rest
             already
             spoken
             of
             ,
             and
             lesse
             chargeable
             ,
             because
             it
             is
             not
             fi●
             for
             any
             better
             purpose
             as
             to
             make
             fodder
             ,
             meanure
             ,
             or
             such
             like
             ,
             of
             more
             then
             ordinary
             thatching
             ,
             &
             so
             fittest
             for
             this
             purpose
             .
             Next
             to
             these
             white
             strawes
             ,
             your
             long
             Fennerushes
             ,
             being
             very
             exceedingly
             well
             withered
             and
             dried
             ,
             and
             all
             the
             sappie
             moysture
             gotten
             out
             of
             them
             ,
             and
             so
             either
             safely
             housed
             or
             stacked
             ,
             are
             the
             best
             fuell
             :
             for
             they
             make
             a
             very
             substantiall
             fire
             ,
             and
             much
             lasting
             ,
             neither
             are
             apt
             to
             much
             blazing
             ,
             nor
             the
             smoake
             so
             sharpe
             or
             violent
             but
             may
             very
             well
             be
             indured
             :
             where
             all
             these
             are
             wanting
             ,
             you
             may
             take
             the
             straw
             of
             Pease
             ,
             Fetches
             ,
             Lupins
             ,
             or
             Tares
             ,
             any
             of
             which
             will
             serue
             ;
             yet
             the
             smoke
             is
             apt
             to
             taint
             ,
             and
             the
             fire
             without
             preuention
             drieth
             too
             suddenly
             and
             swiftly
             .
             Next
             to
             cleane
             Beane-straw
             ,
             or
             straw
             mixt
             of
             Beanes
             and
             Pease
             together
             ;
             but
             this
             must
             be
             handled
             with
             great
             discretion
             ,
             for
             the
             substance
             containeth
             so
             
             much
             heate
             ,
             that
             it
             will
             rather
             burne
             then
             drie
             ,
             if
             it
             be
             not
             moderated
             ,
             and
             the
             smoke
             is
             also
             much
             offensiue
             .
             Next
             to
             this
             Beane-straw
             is
             your
             Furres
             ,
             Gorse
             ,
             Whinnes
             ,
             or
             small
             Brush
             wood
             ,
             which
             differeth
             not
             much
             from
             Beane-straw
             ;
             onely
             the
             smoke
             is
             much
             shaper
             ,
             and
             tainteth
             the
             Malt
             with
             a
             much
             stronger
             sauour
             .
             To
             these
             I
             may
             adde
             Braken
             or
             Braks
             ,
             Ling
             ,
             Heath
             ,
             or
             Brome
             ,
             all
             which
             may
             serue
             in
             time
             of
             necessitie
             ,
             but
             each
             one
             of
             them
             haue
             this
             fault
             ,
             that
             they
             adde
             to
             the
             Malt
             an
             ill
             taste
             or
             sauour
             .
             After
             these
             I
             place
             Wood
             of
             all
             sorts
             ,
             for
             each
             is
             alike
             noysome
             ,
             and
             if
             the
             smoke
             which
             commeth
             from
             it
             touch
             the
             Malt
             ,
             the
             infection
             cannot
             bee
             recouered
             ;
             from
             whence
             amongst
             the
             best
             husbands
             haue
             sprung
             this
             opinion
             ,
             that
             when
             at
             any
             time
             drinke
             is
             ill
             ta●ted
             ,
             they
             say
             straight
             ,
             it
             was
             made
             of
             Wood-dried
             Malt.
             And
             thus
             you
             see
             the
             generalitie
             of
             fuels
             ,
             their
             vertues
             ,
             faults
             ,
             and
             how
             they
             are
             to
             be
             imployed
             .
             Now
             for
             Coale
             of
             all
             kinds
             ,
             Turfe
             o●
             Peate
             ,
             they
             are
             not
             by
             any
             meanes
             to
             bee
             vsed
             vnder
             Kilnes
             ,
             except
             where
             the
             furnaces
             are
             so
             subtiltie
             made
             ,
             that
             the
             smoke
             is
             conuaied
             a
             quite
             contrarie
             way
             ,
             and
             neuer
             commeth
             neere
             the
             Malt
             ;
             in
             that
             case
             in
             skilleth
             not
             what
             fuell
             you
             vse
             ,
             so
             it
             bee
             durable
             and
             cheape
             ,
             it
             is
             fit
             for
             the
             purpose
             ,
             onely
             great
             regard
             must
             be
             had
             to
             the
             gentlenesse
             of
             the
             fier
             ;
             for
             as
             the
             old
             Prouerb
             is
             (
             Soft
             fier
             makes
             sweete
             Malt
             )
             so
             too
             rash
             and
             hastie
             a
             fire
             scorcheth
             and
             burneth
             it
             ,
             which
             is
             called
             amongst
             Maltsters
             Firefangd
             ;
             and
             such
             Malt
             is
             good
             for
             little
             or
             no
             purpose
             :
             therefore
             to
             keepe
             a
             temperate
             and
             true
             fire
             ,
             is
             the
             onelie
             Arte
             of
             a
             most
             skilfull
             Maultster
             .
          
           
             
             When
             the
             Kilne
             is
             thus
             made
             and
             furnished
             of
             all
             necessaries
             duely
             belonging
             to
             the
             same
             ,
             our
             Maltsters
             next
             care
             shall
             bee
             to
             the
             fashioning
             and
             making
             of
             
             the
             Garners
             ,
             Hutches
             ,
             or
             Holds
             in
             which
             both
             the
             Malt
             after
             it
             is
             dried
             ,
             and
             the
             Barley
             before
             it
             be
             steeped
             ,
             is
             to
             be
             kept
             and
             preserued
             ;
             and
             these
             Garners
             or
             Safes
             ,
             for
             Corne
             are
             made
             of
             diuers
             fashions
             ,
             and
             diuers
             matters
             ,
             as
             some
             of
             Boards
             ,
             some
             of
             Bricks
             ,
             some
             of
             Stone
             ,
             some
             of
             Lime
             and
             Haire
             ,
             and
             some
             of
             Mud
             ,
             Clay
             or
             Loame
             :
             but
             all
             of
             these
             haue
             their
             seuerall
             faults
             ;
             for
             Wood
             of
             all
             kinds
             breedeth
             Weeuell
             and
             Wormes
             which
             destroy
             the
             Graine
             ,
             and
             is
             indeed
             much
             too
             hot
             :
             for
             although
             Malt
             would
             euer
             bee
             kept
             passing
             drie
             ,
             yet
             neuer
             so
             little
             ouer-plus
             of
             heate
             withers
             it
             ,
             and
             takes
             away
             the
             vertue
             ;
             for
             as
             moysture
             rots
             and
             corrupts
             it
             ,
             so
             heate
             takes
             away
             and
             decayeth
             the
             substance
             .
             Bricke
             ,
             because
             it
             is
             laid
             with
             Lime
             ,
             is
             altogether
             vnholsome
             ,
             for
             the
             Lime
             being
             apt
             at
             change
             of
             weather
             to
             sweat
             ,
             moystneth
             the
             graine
             ,
             and
             so
             tainteth
             it
             ,
             and
             in
             the
             driest
             seasons
             with
             the
             sharpe
             hot
             taste
             ,
             doth
             fully
             as
             much
             offend
             it
             :
             those
             which
             are
             made
             of
             Stone
             are
             much
             more
             noysome
             ,
             both
             in
             respect
             of
             the
             reasons
             before
             rehearsed
             ,
             as
             also
             in
             that
             all
             Stone
             of
             it selfe
             will
             sweate
             ,
             and
             so
             more
             and
             more
             corrupteth
             the
             Graine
             which
             is
             harboured
             in
             it
             .
             Lime
             and
             Haire
             being
             of
             the
             same
             nature
             ,
             carrieth
             the
             same
             offences
             ,
             and
             is
             in
             the
             like
             sort
             to
             be
             eschewed
             .
             Now
             for
             Mud
             ,
             Clay
             ,
             or
             Loame
             ,
             in
             as
             much
             as
             they
             must
             necessarily
             be
             mixed
             with
             wood
             ,
             because
             otherwise
             of
             themselues
             they
             cannot
             knit
             or
             bind
             together
             ,
             and
             besides
             ,
             that
             the
             clay
             or
             loame
             must
             bee
             mixt
             either
             with
             chopt-hay
             ,
             chopt-straw
             ,
             or
             chopt-litter
             ,
             they
             are
             as
             great
             breeders
             of
             wormes
             &
             vermin
             as
             wood
             is
             ,
             nor
             are
             they
             defences
             against
             Mice
             ,
             but
             easie
             to
             be
             wrought
             through
             ,
             and
             so
             very
             vnprofitable
             for
             any
             husband
             or
             huswife
             to
             vse
             .
             Besides
             ,
             they
             are
             much
             too
             hot
             ,
             and
             being
             either
             in
             a
             close
             house
             neere
             the
             kilne
             ,
             
             or
             the
             back
             or
             face
             of
             any
             other
             Chimney
             ,
             they
             drie
             the
             Corne
             too
             sore
             ,
             and
             make
             it
             dwindle
             and
             wither
             ,
             so
             that
             it
             neither
             filleth
             the
             bushell
             ,
             nor
             inricheth
             the
             liquor
             ,
             but
             turnes
             to
             losse
             euery
             way
             .
             The
             best
             Garner
             then
             that
             can
             be
             made
             both
             for
             safetie
             and
             profit
             ,
             is
             to
             be
             made
             either
             of
             broken
             tile-shread
             ,
             or
             broken
             bricks
             ,
             cunningly
             and
             euen
             laid
             ,
             and
             bound
             together
             with
             Plaster
             of
             Parris
             ,
             or
             our
             ordinarie
             English
             Plaster
             ,
             or
             burnt
             Alablaster
             ,
             and
             then
             couered
             all
             ouer
             both
             within
             and
             without
             ,
             in
             the
             bottome
             and
             on
             euery
             side
             ,
             at
             least
             three
             fingers
             thicke
             with
             the
             same
             Plaster
             ,
             so
             as
             no
             bricke
             or
             tile-shread
             may
             by
             any
             meanes
             bee
             seene
             ,
             or
             come
             neere
             to
             touch
             the
             Corne
             ;
             and
             these
             Garners
             you
             may
             make
             as
             bigge
             ,
             or
             as
             little
             as
             you
             please
             ,
             according
             to
             the
             frame
             of
             your
             house
             ,
             or
             places
             of
             most
             conuenience
             for
             the
             purpose
             ,
             which
             indeed
             would
             euer
             bee
             as
             neere
             the
             Kilne
             as
             may
             be
             ,
             that
             the
             ayre
             of
             the
             fire
             in
             the
             dayes
             of
             drying
             may
             come
             vnto
             the
             same
             ,
             of
             else
             neere
             the
             backs
             or
             sides
             of
             Chimneis
             ,
             where
             the
             ayre
             thereof
             may
             correct
             the
             extreame
             coldnesse
             of
             the
             pl●ster
             which
             of
             all
             things
             that
             are
             bred
             in
             the
             earth
             ,
             is
             the
             coldest
             thing
             that
             may
             be
             ,
             and
             yet
             most
             drie
             ,
             and
             not
             apt
             to
             sweate
             ,
             or
             take
             moysture
             but
             by
             some
             violent
             extremity
             ,
             neither
             wil
             any
             worme
             or
             vermine
             come
             neere
             it
             ,
             because
             the
             great
             coldnesse
             thereof
             is
             a
             mortall
             enemie
             to
             their
             natures
             ,
             and
             so
             the
             safest
             and
             longest
             these
             Garners
             of
             Plaster
             keepe
             all
             kind
             of
             Graine
             and
             Pulse
             in
             the
             best
             perfection
             .
          
           
             
             After
             these
             Garners
             ,
             Hutches
             ,
             or
             large
             Keepes
             for
             Corne
             are
             perfitted
             and
             made
             ,
             and
             fitly
             adioyned
             to
             the
             Kilne
             ,
             the
             next
             thing
             that
             our
             Maulster
             hath
             too
             looke
             vnto
             ,
             is
             the
             framing
             of
             the
             Fat
             's
             or
             Cesterns
             ,
             in
             which
             the
             Corne
             is
             to
             bee
             steeped
             ,
             and
             they
             are
             of
             two
             sorts
             ,
             that
             is
             ,
             either
             of
             Coopers
             worke
             ,
             being
             great
             Fat
             's
             of
             wood
             ,
             
             or
             else
             of
             Masons
             worke
             ,
             being
             Cesternes
             made
             of
             stone
             ;
             but
             the
             Cesterne
             of
             stone
             is
             much
             the
             better
             ,
             for
             besides
             that
             these
             great
             Fat
             's
             of
             wood
             are
             very
             chargeable
             and
             costly
             (
             as
             a
             Fat
             to
             containe
             foure
             quarters
             of
             graine
             ,
             which
             is
             but
             two
             and
             thirtie
             bushels
             ,
             cannot
             bee
             afforded
             vnder
             twenty
             shillings
             )
             ,
             so
             likewise
             they
             are
             very
             casuall
             and
             apt
             to
             mischance
             and
             spilling
             ;
             for
             besides
             their
             ordinarie
             wearing
             ,
             if
             in
             the
             heate
             of
             Summer
             they
             be
             neuer
             so
             little
             neglected
             without
             water
             ,
             and
             suffered
             to
             ouer-drie
             ,
             it
             is
             ten
             to
             one
             but
             in
             the
             Winter
             they
             will
             bee
             ready
             to
             fall
             in
             peeces
             ;
             and
             if
             they
             be
             kept
             moyst
             ,
             yet
             if
             the
             water
             be
             not
             oft
             shifted
             and
             preserued
             sweet
             ,
             the
             Fat
             will
             soone
             taint
             ,
             and
             being
             once
             growne
             faultie
             ,
             it
             is
             not
             onely
             irrecouerable
             ,
             but
             also
             whatsoeuer
             commeth
             to
             be
             steeped
             in
             it
             after
             ,
             will
             be
             sure
             to
             haue
             the
             same
             sauour
             ,
             besides
             the
             wearing
             and
             breaking
             of
             Garthes
             and
             Pluggs
             ,
             the
             binding
             ,
             clensing
             ,
             sweetning
             ,
             and
             a
             whole
             world
             of
             other
             troubles
             and
             charges
             doe
             so
             daily
             attend
             them
             ,
             that
             the
             benefit
             is
             a
             great
             deale
             short
             of
             the
             incumbrance
             ;
             whereas
             the
             Gesterne
             is
             euer
             ready
             and
             vsefull
             ,
             without
             any
             vexation
             at
             all
             ,
             and
             being
             once
             wel
             and
             sufficiently
             made
             ,
             will
             not
             neede
             trouble
             or
             reparation
             (
             more
             then
             ordinary
             washing
             )
             scarse
             in
             an
             hundred
             yeeres
             .
             Now
             the
             best
             way
             of
             making
             these
             Mault-cesterns
             ,
             is
             to
             make
             the
             bottomes
             and
             sides
             of
             good
             tile-shreads
             ,
             fixed
             together
             with
             the
             best
             Lime
             and
             Sand
             ,
             and
             the
             bottome
             shall
             bee
             raised
             at
             least
             a
             foote
             and
             a
             halfe
             higher
             then
             the
             ground
             ,
             and
             at
             one
             corner
             in
             the
             bottome
             a
             fine
             artificiall
             round
             hole
             must
             be
             made
             ,
             which
             being
             outwardly
             stopt
             ,
             the
             Maultster
             may
             through
             it
             draine
             the
             Cesterne
             drie
             when
             shee
             pleaseth
             ,
             and
             the
             bottome
             must
             bee
             so
             artificially
             leueld
             and
             contriued
             ,
             that
             the
             water
             may
             haue
             a
             true
             descent
             to
             that
             hole
             ,
             &
             not
             any
             remaine
             behind
             when
             it
             is
             opened
             .
             
             Now
             when
             the
             modell
             is
             thus
             made
             of
             tile-shread
             ,
             which
             you
             may
             doe
             great
             or
             little
             at
             your
             pleasure
             ,
             then
             with
             Lime
             ,
             Haire
             and
             Beasts-blood
             mixed
             together
             ,
             you
             shall
             couer
             the
             bottome
             at
             least
             two
             inches
             thick
             ,
             laying
             leuell
             and
             plaine
             as
             is
             before
             shewed
             :
             which
             done
             ,
             you
             shall
             also
             couer
             all
             the
             sides
             and
             top
             ,
             both
             within
             and
             without
             with
             the
             same
             matter
             ,
             at
             least
             a
             good
             fingers
             thicknesse
             ,
             and
             the
             maine
             wall
             of
             the
             whole
             Cesterne
             shall
             bee
             a
             full
             foot
             in
             thicknes
             ,
             as
             well
             for
             strength
             and
             durablesse
             ,
             as
             other
             priuate
             reasons
             for
             the
             holding
             the
             graine
             and
             water
             ,
             whose
             poyze
             and
             weight
             might
             otherwise
             indanger
             a
             weaker
             substance
             .
             And
             thus
             much
             concerning
             the
             Malt-house
             ,
             and
             those
             seuerall
             accommodations
             which
             doe
             belong
             vnto
             the
             same
             .
          
           
             
             I
             will
             now
             speake
             a
             little
             in
             generall
             as
             touching
             the
             Art
             ,
             skill
             and
             knowledge
             of
             Malt
             making
             ,
             which
             I
             haue
             referred
             to
             the
             conclusion
             of
             this
             Chapter
             ,
             because
             whosoeuer
             is
             ignorant
             in
             any
             of
             the
             things
             before
             spoken
             of
             ,
             cannot
             by
             any
             meanes
             euer
             attaine
             to
             the
             perfection
             of
             most
             true
             and
             most
             thriftie
             Malt-making
             :
             To
             begin
             then
             with
             this
             Art
             of
             making
             ,
             or
             (
             as
             some
             terme
             it
             )
             melting
             of
             Malt
             ,
             you
             shall
             first
             (
             hauing
             proportioned
             the
             quantitie
             you
             meane
             to
             steepe
             ,
             which
             should
             euer
             be
             answerable
             to
             the
             continent
             of
             your
             Cesterne
             ,
             and
             your
             Cesterne
             to
             your
             flowres
             )
             let
             it
             either
             run
             downe
             from
             your
             vpper
             Garner
             into
             the
             Cesterne
             ,
             or
             otherwise
             be
             carried
             into
             your
             Cesterne
             ,
             as
             you
             shall
             please
             ,
             or
             your
             occasions
             desire
             ,
             and
             this
             Barley
             would
             by
             all
             meanes
             be
             very
             cleane
             ,
             and
             neatly
             drest
             ;
             then
             when
             your
             Cesterne
             is
             filled
             ,
             you
             shall
             from
             your
             Pumpe
             or
             Well
             conuey
             the
             water
             into
             the
             Cesterne
             ,
             till
             all
             the
             Corne
             be
             drencht
             ,
             and
             that
             the
             water
             floate
             aboue
             it
             :
             if
             there
             be
             any
             Corne
             that
             will
             not
             sinke
             ,
             you
             shall
             with
             your
             hand
             stirre
             it
             about
             ,
             
             and
             wet
             it
             ,
             and
             so
             let
             it
             rest
             and
             couer
             the
             Cesterne
             ;
             and
             thus
             for
             the
             space
             of
             three
             nights
             you
             shall
             let
             the
             corne
             steepe
             in
             the
             water
             .
             After
             the
             third
             night
             is
             expired
             ,
             the
             next
             morning
             you
             shall
             come
             to
             the
             Cesterne
             ,
             and
             plucke
             out
             the
             plug
             or
             bung-sticke
             which
             stoppeth
             the
             hole
             in
             the
             bottome
             of
             the
             Cesterne
             ,
             and
             so
             draine
             the
             water
             cleane
             from
             the
             Corne
             ,
             and
             this
             water
             you
             shall
             by
             all
             meanes
             saue
             ,
             for
             much
             light
             Corne
             and
             others
             will
             come
             forth
             with
             this
             draine-water
             ,
             which
             is
             very
             good
             Swines
             meate
             ,
             and
             may
             not
             be
             lost
             by
             any
             good
             huswife
             .
             Then
             hauing
             drained
             it
             ,
             you
             shall
             let
             the
             Cesterne
             drop
             all
             that
             day
             ,
             and
             in
             the
             euening
             with
             your
             shouell
             you
             shall
             empty
             the
             Corne
             from
             the
             Cesterne
             vnto
             the
             Malt-flowre
             ,
             and
             when
             all
             is
             out
             ,
             and
             the
             Cesterne
             clensed
             ,
             you
             shall
             lay
             all
             the
             wet
             corne
             on
             a
             great
             heape
             round
             or
             long
             ,
             and
             flat
             on
             the
             top
             ;
             and
             the
             thicknesse
             of
             this
             heape
             shall
             be
             answerable
             to
             the
             season
             of
             the
             yeere
             ;
             for
             if
             the
             weather
             bee
             extreame
             cold
             ,
             then
             the
             heape
             shall
             be
             made
             very
             thicke
             ,
             as
             three
             or
             foure
             foote
             ,
             or
             more
             ,
             according
             to
             the
             quantitie
             of
             the
             graine
             :
             but
             if
             the
             weather
             be
             temperate
             and
             warme
             ,
             then
             shall
             the
             heape
             be
             made
             thinner
             ,
             as
             two
             foote
             ,
             a
             foote
             and
             a
             halfe
             ,
             or
             one
             foote
             ,
             according
             to
             the
             quantitie
             of
             the
             graine
             .
             And
             this
             heape
             is
             called
             of
             Malsters
             a
             Couch
             or
             Bed
             of
             raw
             Malt.
             In
             this
             couch
             you
             shall
             let
             the
             Corne
             lie
             three
             nights
             more
             without
             stirring
             ,
             and
             after
             the
             expiration
             of
             the
             three
             nights
             ,
             you
             shall
             looke
             vpon
             it
             ,
             and
             if
             you
             find
             that
             it
             beginneth
             but
             to
             sprout
             (
             which
             is
             called
             coming
             of
             Malt
             )
             though
             it
             bee
             neuer
             so
             little
             ,
             as
             but
             the
             verie
             white
             end
             of
             the
             sproute
             peeping
             out
             (
             so
             it
             be
             in
             the
             outward
             part
             of
             the
             heape
             or
             Couch
             )
             you
             shall
             then
             breake
             open
             the
             Couch
             ,
             and
             in
             the
             middest
             (
             where
             the
             Corne
             lay
             neerest
             )
             you
             shall
             find
             the
             sprout
             or
             Come
             of
             a
             greater
             largenesse
             ;
             then
             with
             your
             
             shouell
             you
             shall
             turne
             all
             the
             outward
             part
             of
             the
             couch
             inward
             ,
             and
             the
             inward
             outward
             ,
             and
             make
             it
             at
             least
             three
             or
             foure
             times
             as
             big
             as
             it
             was
             at
             the
             first
             ,
             and
             so
             let
             it
             lie
             all
             that
             day
             and
             night
             ,
             and
             the
             next
             day
             you
             shall
             with
             your
             shouell
             turne
             the
             whole
             heape
             ouer
             againe
             ,
             increasing
             the
             largenes
             ,
             and
             making
             it
             of
             one
             indifferent
             thicknesse
             ouer
             all
             the
             flowre
             ;
             that
             is
             to
             say
             ,
             not
             aboue
             a
             handfull
             thicke
             at
             the
             most
             ,
             not
             failing
             after
             for
             the
             space
             of
             fourteene
             dayes
             ,
             which
             doth
             make
             vp
             full
             in
             all
             three
             weeks
             ,
             to
             turn
             it
             all
             ouer
             twice
             or
             thrice
             a
             day
             according
             to
             the
             season
             of
             the
             weather
             ,
             for
             if
             it
             be
             warme
             ,
             the
             malt
             must
             be
             turnd
             oftner
             ;
             if
             coose
             ,
             then
             it
             may
             lie
             closser
             ,
             thicker
             and
             longer
             together
             ;
             and
             when
             the
             three
             weeks
             is
             fully
             accomplisht
             ,
             then
             you
             shall
             (
             hauing
             bedded
             your
             kilne
             ,
             and
             spread
             a
             cleane
             harie-cloth
             thereon
             )
             lay
             the
             malt
             as
             thinne
             as
             may
             be
             (
             as
             about
             three
             fingres
             thicknes
             )
             vpon
             the
             hariecloth
             ,
             
             and
             so
             drie
             it
             with
             a
             gentle
             and
             soft
             fire
             ,
             euer
             and
             anon
             turning
             the
             mault
             (
             as
             it
             drieth
             on
             the
             kilne
             )
             ouer
             and
             ouer
             with
             your
             hand
             ,
             till
             you
             find
             it
             sufficiently
             well
             dryed
             ,
             which
             you
             shall
             know
             both
             by
             the
             ta●t
             when
             you
             bite
             it
             in
             your
             mouth
             ,
             &
             also
             by
             the
             falling
             off
             of
             the
             come
             or
             sprout
             ,
             when
             it
             is
             throughly
             dried
             .
             Now
             assoone
             as
             you
             see
             the
             come
             beginne
             to
             shed
             ,
             you
             shall
             in
             the
             turning
             of
             the
             mault
             rub
             it
             well
             betweene
             your
             hands
             ,
             and
             scower
             it
             ,
             to
             make
             the
             come
             fall
             away
             ;
             then
             finding
             it
             all
             sufficiently
             dried
             ,
             first
             put
             out
             your
             fire
             ,
             then
             let
             the
             malt
             coole
             vpon
             the
             kilne
             for
             foure
             or
             fiue
             houres
             ,
             and
             after
             raising
             vp
             the
             foure
             corners
             of
             the
             haire-cloth
             ,
             and
             gathering
             the
             mault
             together
             on
             a
             heape
             ,
             empty
             it
             with
             the
             come
             and
             all
             into
             your
             garners
             ,
             and
             there
             let
             it
             lie
             (
             if
             you
             haue
             not
             present
             occasion
             to
             vse
             it
             )
             for
             a
             moneth
             or
             two
             or
             three
             to
             ripen
             ,
             but
             no
             longer
             ,
             for
             as
             the
             Come
             or
             dust
             of
             the
             kilne
             ,
             for
             such
             a
             space
             melloweth
             and
             ripeneth
             
             the
             Malt
             ,
             making
             it
             better
             both
             for
             sale
             or
             expence
             ,
             so
             to
             lie
             too
             long
             in
             it
             doth
             ingender
             Weeuell
             ,
             Wormes
             and
             Vermine
             which
             doe
             destroy
             the
             Graine
             .
          
           
             Now
             for
             the
             dressing
             and
             clensing
             of
             Malt
             at
             such
             time
             as
             it
             is
             either
             to
             be
             spent
             in
             the
             house
             ,
             
             or
             sold
             in
             the
             Market
             ,
             you
             shall
             first
             winnow
             it
             with
             a
             good
             wind
             either
             from
             the
             ayre
             ,
             or
             from
             the
             Fan
             ;
             and
             before
             the
             winnowing
             you
             shall
             rub
             it
             exceeding
             well
             betweene
             your
             hands
             to
             get
             the
             Come
             or
             sproutings
             cleane
             away
             :
             for
             the
             beautie
             and
             goodnesse
             of
             Malt
             is
             when
             it
             is
             most
             smug
             ,
             cleane
             ,
             bright
             ,
             and
             likest
             to
             Barley
             in
             the
             view
             ,
             for
             then
             there
             is
             least
             waste
             and
             greatest
             profit
             :
             for
             Come
             and
             dust
             drinketh
             vp
             the
             liquor
             ,
             and
             giues
             an
             ill
             taste
             to
             the
             drinke
             .
             After
             it
             is
             well
             rubd
             and
             winnowed
             ,
             you
             shall
             then
             ree
             it
             ouer
             in
             a
             fine
             siue
             ,
             and
             if
             any
             of
             the
             Malt
             be
             vnclensed
             ,
             then
             rub
             it
             againe
             in
             the
             fiue
             till
             all
             bee
             pure
             ,
             and
             the
             rubbings
             will
             arise
             on
             the
             top
             of
             the
             siue
             ,
             which
             you
             may
             cast
             off
             at
             pleasure
             ,
             and
             both
             those
             rubbings
             from
             the
             siue
             and
             the
             Chaffe
             and
             dust
             which
             commeth
             from
             the
             winnowings
             should
             be
             safe
             kept
             ,
             for
             they
             are
             very
             good
             Swines
             meate
             ,
             and
             feede
             well
             mixt
             either
             with
             whay
             or
             swillings
             :
             and
             thus
             after
             the
             Malt
             is
             red
             ,
             you
             shall
             either
             stacke
             it
             vp
             for
             especiall
             vse
             ,
             or
             put
             it
             into
             a
             well
             clensed
             Garner
             ,
             where
             it
             may
             lie
             till
             there
             be
             occasion
             for
             expence
             .
          
           
             Now
             there
             be
             certaine
             obseruations
             in
             the
             making
             of
             Malt
             ,
             
             which
             I
             may
             by
             no
             meanes
             omit
             :
             for
             though
             diuers
             opinions
             doe
             diuersly
             argue
             them
             ,
             yet
             as
             neere
             as
             I
             can
             ,
             I
             will
             reconcile
             them
             to
             that
             truth
             ,
             which
             is
             most
             consonant
             to
             reason
             ,
             and
             the
             rule
             of
             honestie
             and
             equalitie
             .
          
           
             First
             ,
             there
             is
             a
             difference
             in
             mens
             opinions
             as
             touching
             the
             constant
             time
             for
             the
             mellowing
             and
             making
             of
             the
             Malt
             ;
             that
             is
             ,
             from
             the
             first
             steeping
             to
             the
             time
             of
             drying
             ;
             for
             some
             will
             allow
             both
             Fat
             and
             Flowre
             hardly
             a
             fortnight
             ,
             
             some
             a
             fortnight
             and
             two
             or
             three
             dayes
             ,
             and
             doe
             giue
             this
             reason
             ;
             first
             ,
             they
             say
             it
             makes
             the
             Corne
             looke
             whiter
             and
             brighter
             ,
             and
             doth
             not
             get
             so
             much
             the
             fullying
             and
             foulenesse
             of
             the
             flower
             ,
             as
             that
             which
             lieth
             three
             weekes
             ,
             which
             makes
             it
             a
             great
             deale
             more
             beautifull
             and
             so
             more
             sallable
             :
             next
             ,
             it
             doth
             not
             come
             or
             shoote
             out
             so
             much
             sprout
             ,
             as
             that
             which
             lieth
             a
             longer
             time
             ,
             and
             so
             preserueth
             more
             heart
             in
             the
             graine
             ,
             makes
             it
             bould
             and
             fuller
             ,
             and
             so
             consequently
             more
             full
             of
             substance
             ,
             and
             able
             to
             make
             more
             of
             a
             little
             ,
             then
             the
             other
             much
             of
             more
             ;
             and
             these
             reasons
             are
             good
             in
             shew
             ,
             but
             not
             in
             substantiall
             truth
             :
             for
             (
             although
             I
             confesse
             that
             Corne
             which
             lieth
             least
             time
             of
             the
             flowre
             must
             be
             the
             whitest
             and
             brightest
             )
             yet
             that
             which
             wanteth
             any
             of
             the
             due
             time
             ,
             can
             neither
             ripen
             ,
             mellow
             ,
             nor
             come
             to
             true
             perfection
             ,
             and
             lesse
             then
             three
             weekes
             cannot
             ripen
             Barley
             :
             for
             looke
             what
             time
             in
             hath
             to
             swell
             and
             sprout
             ,
             it
             must
             haue
             full
             that
             time
             to
             flourish
             ,
             and
             as
             much
             time
             to
             decay
             :
             now
             in
             lesse
             then
             a
             week
             it
             cannot
             do
             the
             first
             ,
             &
             so
             in
             a
             week
             the
             second
             ,
             and
             in
             another
             weeke
             the
             third
             ;
             so
             that
             in
             lesse
             then
             3.
             weekes
             a
             man
             cannot
             make
             perfit
             Malt.
             Againe
             ,
             I
             confesse
             ,
             that
             Malt
             which
             hath
             the
             least
             Come
             ,
             must
             haue
             the
             greatest
             kernell
             ,
             and
             so
             bee
             most
             substantiall
             ;
             yet
             the
             Malt
             which
             putteth
             not
             out
             his
             full
             sprout
             ,
             but
             hath
             that
             moysture
             (
             with
             too
             much
             haste
             )
             driuen
             in
             which
             should
             be
             expelled
             ,
             can
             neuer
             bee
             Malt
             of
             any
             long
             lasting
             ,
             or
             profitable
             for
             indurance
             ,
             because
             it
             hath
             so
             much
             moyst
             substance
             as
             doth
             make
             it
             both
             apt
             to
             corrupt
             &
             breed
             worms
             in
             most
             great
             abundance
             :
             it
             is
             most
             true
             ,
             that
             this
             hastie
             made
             Malt
             is
             fairest
             to
             the
             eie
             ,
             and
             will
             soonest
             be
             vented
             in
             the
             Market
             ;
             and
             being
             spent
             assone
             as
             it
             is
             bought
             ,
             little
             or
             no
             losse
             is
             to
             be
             perceiued
             ,
             yet
             if
             it
             be
             kept
             3
             or
             4
             months
             ,
             or
             longer
             (
             vnlesse
             the
             place
             where
             it
             is
             kept
             be
             like
             a
             Hot-house
             )
             
             it
             will
             so
             danke
             and
             giue
             againe
             ,
             that
             it
             will
             be
             little
             better
             then
             raw
             Malt
             ,
             and
             so
             good
             for
             no
             seruice
             without
             a
             second
             drying
             :
             besides
             ,
             Malt
             that
             is
             not
             suffred
             to
             sprout
             to
             the
             full
             kindly
             ,
             but
             is
             stopt
             as
             soone
             as
             it
             begins
             to
             peepe
             ,
             much
             of
             that
             Malt
             cannot
             come
             at
             all
             ,
             for
             the
             moystest
             graines
             doe
             sprout
             first
             ,
             and
             the
             hardest
             are
             longer
             in
             breaking
             the
             huske
             ;
             now
             if
             you
             stop
             the
             graine
             on
             the
             first
             sprouts
             ,
             and
             not
             giue
             all
             leisure
             to
             come
             one
             after
             another
             ,
             you
             shall
             haue
             halfe
             Malt
             and
             halfe
             Barley
             ,
             and
             that
             is
             good
             for
             nothing
             but
             Hens
             and
             Hogs
             Trough
             .
             So
             that
             to
             conclude
             ,
             lesse
             then
             three
             weeks
             you
             cannot
             haue
             to
             make
             good
             and
             perfect
             Malt.
             
          
           
             Next
             there
             is
             a
             difference
             in
             the
             turning
             of
             the
             Malt
             ,
             for
             some
             (
             and
             those
             be
             the
             most
             men
             Malsters
             whatsoeuer
             )
             turne
             all
             their
             Malt
             with
             the
             shouell
             ,
             and
             say
             it
             is
             most
             easie
             ,
             most
             speedy
             ,
             and
             dispatcheth
             more
             in
             an
             houre
             ,
             then
             any
             other
             way
             doth
             in
             three
             ;
             and
             it
             is
             very
             true
             ,
             yet
             it
             scattereth
             much
             ,
             leaueth
             much
             behind
             vnturn'd
             ,
             and
             commonly
             that
             which
             was
             vndermost
             ,
             it
             leaueth
             vndermost
             still
             ,
             &
             so
             by
             some
             comming
             too
             much
             ,
             &
             others
             not
             comming
             at
             all
             ,
             the
             Malt
             is
             oft
             much
             imperfect
             ,
             &
             the
             old
             saying
             made
             good
             ,
             that
             too
             much
             haste
             ,
             maketh
             waste
             .
             Now
             there
             are
             others
             (
             and
             they
             are
             for
             the
             most
             part
             weomen
             Malsters
             )
             which
             turne
             all
             with
             the
             hand
             ,
             and
             that
             is
             the
             best
             ,
             safest
             ,
             &
             most
             certaine
             way
             ;
             for
             there
             is
             not
             a
             graine
             which
             the
             hand
             doth
             not
             remoue
             &
             turne
             ouer
             &
             ouer
             ,
             and
             layes
             euery
             seuerall
             heape
             or
             row
             of
             such
             an
             euen
             &
             iust
             thicknesse
             ,
             that
             the
             Malt
             both
             equally
             cōmeth
             ,
             &
             equally
             seasoneth
             together
             without
             defect
             or
             alteration
             :
             and
             though
             he
             that
             hath
             much
             Malt
             to
             make
             ,
             will
             be
             willing
             to
             hearken
             to
             the
             swiftest
             course
             in
             making
             ,
             yet
             he
             that
             will
             make
             the
             best
             Malt
             ,
             must
             take
             such
             conuenient
             leisure
             ,
             and
             imploy
             that
             labour
             which
             commeth
             neerest
             to
             perfection
             .
          
           
             Then
             there
             is
             another
             especiall
             care
             to
             bee
             had
             in
             the
             
             coming
             or
             sprouting
             of
             Malt
             ,
             which
             is
             ,
             that
             as
             it
             must
             not
             come
             too
             little
             ,
             so
             it
             must
             not
             by
             any
             meanes
             come
             too
             much
             ,
             for
             that
             is
             the
             grossest
             abuse
             that
             may
             be
             :
             and
             that
             which
             we
             call
             comed
             or
             sprouted
             too
             much
             is
             ,
             when
             either
             by
             negligence
             for
             want
             of
             looking
             to
             the
             couch
             ,
             and
             not
             opening
             of
             it
             ,
             or
             for
             want
             of
             turning
             when
             the
             Malt
             is
             spread
             on
             the
             flowre
             ,
             it
             come
             or
             sprout
             at
             both
             ends
             ,
             which
             Husbands
             call
             Akerspyerd
             ;
             such
             corne
             by
             reason
             the
             whole
             heart
             of
             substance
             is
             driuen
             out
             of
             it
             ,
             can
             bee
             good
             for
             no
             purpose
             but
             the
             Swine-trough
             ,
             and
             therefore
             you
             must
             haue
             an
             especiall
             care
             both
             to
             the
             well
             tending
             of
             the
             couch
             ,
             and
             the
             turning
             the
             Malt
             on
             the
             flowre
             ,
             and
             be
             sure
             (
             as
             neere
             as
             you
             can
             by
             the
             ordering
             of
             the
             couch
             ,
             and
             happing
             the
             hardest
             graine
             inward
             and
             warmest
             )
             to
             make
             it
             all
             Come
             very
             indifferently
             together
             .
             Now
             if
             it
             so
             fall
             out
             that
             you
             buy
             your
             Barley
             ,
             and
             happen
             to
             light
             on
             mixt
             graine
             ,
             some
             being
             old
             Corne
             ,
             some
             new
             Corne
             ,
             some
             of
             the
             heart
             of
             the
             starke
             ,
             and
             some
             of
             the
             stadle
             ,
             which
             is
             an
             ordinarie
             deceit
             with
             Husbandmen
             in
             the
             Market
             ,
             then
             you
             may
             be
             well
             assured
             ,
             that
             this
             graine
             can
             neuer
             Come
             or
             sprout
             equally
             together
             ;
             for
             the
             new
             Corne
             will
             sprout
             before
             the
             old
             ,
             and
             the
             stadle
             before
             that
             in
             the
             hart
             of
             the
             starke
             ,
             by
             reason
             the
             one
             exceedeth
             the
             other
             in
             moistnesse
             :
             therefore
             in
             this
             case
             you
             shall
             marke
             well
             which
             commeth
             first
             ,
             which
             will
             be
             still
             in
             the
             heart
             of
             the
             Couch
             ,
             and
             with
             your
             hand
             gather
             it
             by
             it selfe
             into
             a
             seperate
             place
             ,
             and
             then
             heape
             the
             other
             together
             againe
             ;
             and
             thus
             as
             it
             cometh
             and
             sprouteth
             ,
             so
             gather
             it
             from
             the
             heape
             with
             your
             hand
             ,
             and
             spread
             ●t
             on
             the
             flowre
             ,
             and
             keepe
             the
             other
             still
             in
             a
             thicke
             heape
             till
             all
             be
             sprouted
             .
             Now
             lastly
             obserue
             ,
             that
             if
             your
             Malt
             be
             hard
             to
             sprout
             or
             Come
             ,
             and
             that
             the
             fault
             consist
             more
             in
             the
             bitter
             coldnes
             of
             the
             season
             ,
             then
             any
             defect
             of
             the
             
             corne
             ,
             that
             then
             (
             besides
             the
             thicke
             and
             close
             making
             of
             the
             heape
             or
             couch
             )
             you
             faile
             not
             to
             couer
             it
             ouer
             with
             some
             thicke
             wollen
             clothes
             ,
             as
             course
             Couerlids
             ,
             or
             such
             like
             stuffe
             ,
             the
             warmth
             whereof
             will
             make
             it
             Come
             presently
             :
             which
             once
             perceiued
             ,
             then
             forthwith
             vncloth
             it
             ,
             and
             order
             it
             as
             aforesaid
             in
             all
             points
             .
             And
             thus
             much
             for
             the
             Art
             ,
             order
             ,
             skill
             &
             cunning
             belonging
             to
             Maltmaking
             .
          
           
             Now
             as
             touching
             the
             making
             of
             Oates
             into
             Malt
             ,
             
             which
             is
             a
             thing
             of
             generall
             vse
             in
             many
             parts
             of
             this
             Kingdome
             where
             Barley
             is
             scarce
             ,
             as
             in
             
               Chesheire
               ,
               Lancasheire
            
             ,
             much
             of
             
               Darbisheire
               ,
               Deuonsheire
               ,
               Cornwall
            
             ,
             and
             the
             like
             ,
             the
             Art
             and
             skill
             is
             all
             one
             with
             that
             of
             Barley
             ,
             nor
             is
             there
             any
             variation
             or
             change
             of
             worke
             ,
             but
             one
             and
             the
             same
             order
             still
             to
             be
             obserued
             ,
             onely
             by
             reason
             that
             Oates
             are
             more
             swift
             in
             sprouting
             ,
             and
             apter
             to
             clutter
             ,
             ball
             and
             hang
             together
             by
             the
             length
             of
             the
             sprout
             then
             Barley
             is
             ,
             therefore
             you
             must
             not
             faile
             but
             turne
             them
             oftner
             then
             Barley
             ,
             and
             in
             the
             turning
             bee
             carefull
             to
             turne
             all
             ,
             and
             not
             leaue
             any
             vnmoued
             .
             Lastly
             ,
             they
             will
             need
             lesse
             of
             the
             flowre
             then
             Barley
             wil
             ,
             for
             in
             a
             full
             fortnight
             ,
             or
             a
             fortnight
             and
             two
             or
             three
             dayes
             you
             may
             make
             very
             good
             and
             perfit
             Oate-malt
             .
             But
             because
             I
             haue
             a
             great
             deale
             more
             to
             speake
             particularly
             of
             Oates
             in
             the
             next
             Chapter
             ,
             I
             will
             here
             conclude
             this
             ,
             and
             aduise
             euery
             skilfull
             huswife
             to
             ioyne
             with
             mine
             obseruations
             her
             own
             tried
             experience
             ,
             and
             no
             doubt
             but
             she
             shall
             find
             both
             profit
             and
             satisfaction
             .
          
        
         
           
             CHAP.
             VI.
             Of
             the
             excellency
             of
             Oates
             ,
             and
             the
             many
             singular
             vert●es
             and
             vses
             of
             them
             in
             a
             family
             .
          
           
             OAts
             although
             they
             are
             of
             all
             manner
             of
             graine
             the
             cheapest
             ,
             because
             of
             their
             generalitie
             being
             a
             graine
             
             of
             that
             goodnesse
             and
             hardnesse
             ,
             that
             it
             will
             grow
             in
             any
             soyle
             whatsoeuer
             ,
             be
             it
             neuer
             so
             rich
             ,
             or
             neuer
             so
             poore
             ,
             as
             if
             Nature
             had
             made
             it
             the
             onely
             louing
             companion
             &
             true
             friend
             to
             mankinde
             ;
             yet
             is
             it
             a
             graine
             of
             that
             singularity
             for
             the
             multiplicity
             of
             vertues
             ,
             and
             necessary
             vses
             for
             the
             sustenance
             and
             support
             of
             the
             Family
             ,
             that
             not
             any
             other
             graine
             is
             to
             be
             compared
             with
             it
             ,
             for
             if
             any
             other
             haue
             equall
             vertue
             ,
             yet
             it
             hath
             not
             equall
             value
             ,
             and
             if
             equall
             value
             ,
             then
             it
             wants
             many
             degrees
             of
             equall
             vertue
             ;
             so
             that
             ioyning
             vertue
             and
             value
             together
             ,
             no
             Husband
             ,
             Houswife
             ,
             of
             House-keeper
             whatsoeuer
             ,
             hath
             so
             true
             and
             worthy
             a
             friend
             ,
             as
             his
             Oates
             are
             .
          
           
             
             To
             speake
             then
             first
             of
             the
             vertues
             of
             Oates
             ,
             as
             they
             accrew
             to
             Cattell
             and
             creatures
             without
             doore
             ,
             and
             first
             to
             begin
             with
             the
             Horse
             ;
             there
             is
             not
             any
             food
             whatsoeuer
             that
             is
             so
             good
             ,
             wholsome
             ,
             and
             agreeable
             with
             the
             nature
             of
             a
             Horse
             ,
             as
             Oates
             are
             ,
             being
             a
             Prouendar
             in
             which
             hee
             taketh
             such
             delight
             ,
             that
             with
             it
             he
             feedeth
             ,
             trauelleth
             ,
             and
             doth
             any
             violent
             labour
             whatsoeuer
             with
             more
             courage
             and
             comfort
             ,
             then
             with
             any
             other
             food
             that
             can
             be
             inuented
             ,
             as
             all
             men
             know
             ,
             that
             haue
             either
             vse
             of
             it
             ,
             or
             Horses
             ;
             neither
             doth
             the
             Horse
             euer
             take
             surfeit
             of
             Oates
             ,
             (
             if
             they
             be
             sweet
             and
             dry
             )
             for
             albe
             he
             may
             well
             be
             glutted
             or
             stalled
             vpon
             them
             (
             with
             indiscreet
             feeding
             )
             and
             so
             refuse
             them
             for
             a
             little
             time
             ,
             yet
             he
             neuer
             surfeiteth
             ,
             or
             any
             present
             sicknesse
             followeth
             after
             ;
             whereas
             no
             other
             graine
             but
             glut
             a
             Horse
             therewith
             ,
             and
             instantly
             sicknes
             will
             follow
             ,
             which
             shewes
             surfeit
             ,
             and
             the
             danger
             is
             oft
             incurable
             :
             for
             we
             reade
             in
             Italy
             ,
             at
             the
             siege
             of
             Naples
             ,
             of
             many
             hundred
             Horses
             that
             dyed
             on
             the
             surfeit
             of
             wheate
             ;
             at
             Rome
             also
             dyed
             many
             hundred
             Horses
             of
             the
             plague
             ,
             which
             by
             due
             proofe
             was
             found
             to
             proceed
             from
             a
             surfeit
             taken
             of
             peason
             &
             fetches
             ;
             and
             so
             I
             could
             runne
             ouer
             all
             other
             graines
             ,
             but
             it
             is
             
             needlesse
             ,
             and
             farre
             from
             the
             purpose
             I
             haue
             to
             handle
             :
             suffice
             it
             ,
             Oates
             for
             Horses
             are
             the
             best
             of
             all
             foodes
             whatsoeuer
             ,
             whether
             they
             be
             but
             onely
             cleane
             thresht
             from
             the
             straw
             ,
             and
             so
             dryed
             ,
             or
             conuerted
             to
             Oatmeale
             ,
             and
             so
             ground
             and
             made
             into
             Bread
             ,
             Oates
             boyl'd
             and
             giuen
             to
             a
             Horse
             whilst
             they
             are
             coole
             and
             sweet
             ,
             are
             an
             excellent
             foode
             for
             any
             Horse
             in
             the
             time
             of
             disease
             ,
             pouerty
             ,
             or
             sicknesse
             ,
             for
             they
             scower
             and
             fat
             exceedingly
             .
          
           
             In
             the
             same
             nature
             that
             Oates
             are
             for
             Horses
             ,
             so
             are
             they
             for
             the
             Asse
             ,
             Mule
             ,
             Camell
             ,
             or
             any
             other
             Beast
             of
             burthen
             .
          
           
             If
             you
             will
             feede
             either
             Oxe
             ,
             Bull
             ,
             Cow
             ,
             or
             any
             Nea●e
             whatsoeuer
             ,
             to
             an
             extraordinary
             height
             of
             fatnesse
             ,
             there
             is
             no
             foode
             doth
             it
             so
             soone
             as
             Oates
             doth
             ,
             whether
             you
             giue
             them
             in
             the
             straw
             ,
             or
             cleane
             thresht
             from
             the
             sheafe
             ,
             and
             well
             winnowed
             ;
             but
             the
             winnowed
             Oate
             is
             the
             best
             ,
             for
             by
             them
             I
             haue
             seene
             as
             Oxe
             fed
             to
             20
             pound
             ,
             to
             24
             poūd
             ,
             and
             30
             pounds
             ,
             which
             is
             a
             most
             vnreasonable
             reckoning
             for
             any
             beast
             ,
             onely
             fame
             &
             the
             tallow
             hath
             bin
             precious
             .
          
           
             Sheepe
             or
             Goats
             may
             likewise
             be
             fed
             with
             Oates
             ,
             to
             as
             great
             price
             and
             profit
             as
             with
             Peas
             ,
             and
             Swine
             are
             fed
             with
             Oates
             ,
             either
             in
             raw
             Malt
             ,
             or
             otherwise
             ,
             to
             as
             great
             thicknesse
             as
             with
             any
             graine
             whatsoeuer
             ;
             onely
             they
             must
             haue
             a
             few
             Pease
             after
             the
             Oates
             to
             harden
             the
             fat
             ,
             or
             else
             it
             will
             waste
             ,
             and
             consume
             in
             boyling
             .
             Now
             for
             holding
             Swine
             ,
             which
             are
             onely
             to
             be
             preserued
             in
             good
             flesh
             ,
             nothing
             is
             better
             then
             a
             thin
             mange
             made
             of
             ground
             Oates
             ,
             whey
             ,
             Butter-milke
             ,
             or
             other
             ordinary
             washe
             or
             swillings
             ,
             which
             either
             the
             Dayry
             ,
             or
             Kitchin
             affordeth
             ;
             nor
             is
             there
             any
             more
             soueraigne
             or
             excellent
             meate
             for
             Swine
             in
             the
             time
             of
             sicknesse
             ,
             then
             a
             mange
             made
             of
             ground
             Oates
             and
             sweete
             Whey
             ,
             warmed
             luke-warme
             on
             the
             fier
             ,
             and
             mixt
             with
             the
             powder
             of
             Raddle
             ,
             or
             red
             Oaker
             .
             
             Nay
             ,
             if
             you
             will
             goe
             to
             the
             matter
             of
             pleasure
             ,
             there
             is
             not
             any
             meate
             so
             excellent
             for
             the
             feeding
             ,
             and
             wholesome
             keeping
             of
             a
             kenell
             of
             hounds
             ,
             as
             the
             Maugge
             made
             of
             ground
             Oates
             and
             scalding
             water
             ,
             or
             of
             beefe-broth
             ,
             or
             any
             other
             broth
             ,
             in
             which
             flesh
             hath
             been
             sodden
             ;
             if
             it
             be
             for
             the
             feeding
             ,
             strengthning
             and
             comforting
             of
             Greyhounds
             ,
             Spaniels
             ,
             or
             any
             other
             sort
             of
             tenderer
             Dogges
             ,
             there
             is
             no
             meat
             then
             sheeps-heads
             ,
             haire
             and
             all
             ,
             or
             other
             intralls
             of
             sheepe
             chopt
             and
             well
             sodden
             ,
             with
             good
             store
             of
             Oate-meale
             .
          
           
             Now
             for
             all
             manner
             of
             Poultrie
             ,
             as
             Cocks
             ,
             Capons
             ,
             Hens
             ,
             Chickens
             of
             great
             size
             ,
             Turkeys
             ,
             Geesse
             ,
             Ducks
             ,
             Swannes
             and
             such
             like
             ,
             there
             is
             no
             food
             feedeth
             them
             better
             then
             Oates
             ,
             and
             if
             it
             bee
             the
             young
             breede
             of
             any
             of
             those
             kinds
             ,
             euen
             from
             the
             first
             hatching
             or
             disclosing
             ,
             till
             they
             be
             able
             to
             shift
             for
             themselues
             ,
             there
             is
             no
             food
             better
             whatsoeuer
             then
             Oate-meale
             greetes
             ,
             or
             fine
             Oate-meale
             ,
             either
             simple
             of
             it selfe
             ,
             or
             else
             mixt
             with
             milke
             ,
             drinke
             ,
             or
             else
             new
             made
             Vrine
             .
          
           
             
             Thus
             much
             touching
             the
             vertues
             and
             quality
             of
             Oates
             or
             Oate-meale
             ,
             as
             they
             are
             seruiceable
             for
             the
             vse
             of
             Cattle
             and
             Poultrie
             .
             Now
             for
             the
             most
             necessarie
             vse
             thereof
             for
             man
             ,
             and
             the
             generall
             support
             of
             the
             familie
             ,
             there
             is
             no
             graine
             in
             our
             knowledge
             answerable
             vnto
             it
             ;
             first
             ,
             for
             the
             simple
             Oate
             it selfe
             (
             excepting
             some
             particular
             physicke
             helpes
             ,
             as
             frying
             them
             with
             sweete
             butter
             ,
             and
             putting
             them
             in
             a
             bag
             ,
             and
             very
             hot
             applied
             to
             the
             belly
             or
             stomack
             to
             auoyde
             collick
             or
             windinesse
             ,
             and
             such
             like
             experiments
             )
             the
             most
             especial
             vse
             which
             is
             made
             of
             them
             is
             for
             Malt
             to
             make
             Beare
             or
             Ale
             of
             which
             it
             doth
             exceeding
             wel
             ,
             and
             maintaineth
             many
             Townes
             and
             Countries
             ;
             but
             the
             Oate-meale
             which
             is
             drawne
             from
             them
             ,
             being
             the
             heart
             and
             kernell
             of
             the
             Oate
             ,
             is
             a
             thing
             of
             much
             rarer
             
             price
             and
             estimation
             ;
             for
             to
             speake
             troth
             ,
             it
             is
             like
             Salt
             of
             such
             a
             generall
             vse
             ,
             that
             without
             it
             hardly
             can
             any
             Family
             be
             maintained
             :
             
             therefore
             I
             thinke
             it
             not
             much
             amisse
             to
             speake
             a
             word
             or
             two
             touching
             the
             making
             of
             Oatmeale
             ,
             you
             shall
             vnderstand
             then
             ,
             that
             to
             make
             good
             and
             perfit
             Oate-meale
             ,
             you
             shall
             first
             drie
             your
             Oates
             exceeding
             well
             ,
             and
             then
             put
             them
             on
             the
             Mill
             ,
             which
             may
             either
             be
             Water-mill
             ,
             Wind-mill
             ,
             or
             Horse-mill
             (
             but
             the
             Horse-mill
             is
             best
             )
             and
             no
             more
             but
             crush
             or
             hull
             them
             ;
             that
             is
             ,
             to
             carrie
             the
             stones
             so
             large
             ,
             that
             they
             may
             no
             more
             but
             crush
             the
             huske
             from
             the
             Kirnell
             :
             then
             you
             shall
             winnow
             the
             hulls
             from
             the
             kirnels
             either
             with
             the
             wind
             or
             a
             Fan
             ,
             and
             finding
             them
             of
             an
             indifferent
             cleannesse
             (
             for
             it
             is
             impossible
             to
             hull
             them
             all
             cleane
             at
             the
             first
             )
             you
             shall
             then
             put
             them
             on
             againe
             ,
             and
             making
             the
             Mill
             goe
             a
             little
             closer
             ,
             run
             them
             through
             the
             Mill
             againe
             ,
             and
             then
             winnow
             them
             ouer
             againe
             ,
             and
             such
             greets
             or
             kirnels
             as
             are
             cleane
             huld
             and
             well
             cut
             you
             may
             lay
             by
             ,
             and
             the
             rest
             you
             shall
             run
             through
             the
             Mill
             againe
             the
             third
             time
             ,
             and
             so
             winnow
             them
             againe
             ,
             in
             which
             time
             all
             will
             be
             perfit
             ,
             and
             the
             greets
             or
             full
             kirnels
             will
             seperate
             from
             the
             smaller
             Oate-meale
             ;
             for
             you
             shall
             vnderstand
             ,
             that
             at
             this
             first
             making
             of
             Oate-meale
             ,
             you
             shall
             euer
             haue
             two
             sorts
             of
             Oate-meales
             ;
             that
             is
             ,
             the
             full
             whole
             greete
             or
             kirnell
             ,
             and
             the
             small
             dust
             Oate-meale
             :
             as
             for
             the
             course
             hulles
             or
             chaffe
             that
             commeth
             from
             them
             ,
             that
             also
             is
             worthy
             sauing
             ,
             for
             it
             is
             an
             excellent
             good
             Horse-prouender
             for
             any
             plow
             or
             labouring
             Horses
             ,
             being
             mixt
             with
             either
             Beanes
             ,
             Pease
             ,
             or
             any
             other
             Pulse
             whatsoeuer
             .
          
           
             Now
             for
             the
             vse
             and
             vertues
             of
             these
             two
             seuerall
             kinds
             of
             Oate-meales
             in
             maintaining
             the
             Family
             ,
             
             they
             are
             so
             many
             (
             according
             to
             the
             many
             customes
             of
             many
             Nations
             )
             that
             it
             is
             almost
             impossible
             to
             reckon
             all
             ;
             yet
             (
             as
             neere
             
             as
             I
             can
             )
             I
             will
             impart
             my
             knowledge
             ,
             and
             what
             I
             haue
             cane
             from
             relation
             :
             first
             ,
             for
             the
             small
             dust
             or
             meale
             Oat-meale
             ,
             it
             is
             that
             with
             which
             all
             pottage
             is
             made
             and
             thickned
             ,
             whether
             they
             be
             meate-pottage
             ,
             milke-pottage
             ,
             or
             any
             thicke
             or
             else
             thin
             grewell
             whatsoeuer
             ,
             of
             whose
             goodnesse
             and
             wholsomnes●e
             it
             is
             needlesse
             to
             speake
             ,
             in
             that
             it
             is
             frequent
             with
             euery
             experience
             :
             also
             with
             this
             small
             Meale
             Oat-meale
             is
             made
             in
             diuers
             Countries
             sixe
             seuerall
             kinds
             of
             very
             good
             and
             wholsome
             bread
             ,
             euerie
             one
             finer
             then
             other
             ,
             as
             your
             Anacks
             ,
             Ianacks
             ,
             and
             such
             like
             .
             Also
             there
             is
             made
             of
             it
             both
             thick
             and
             thin
             Oaten-Cakes
             ,
             which
             are
             very
             pleasant
             in
             taste
             ,
             and
             much
             esteemed
             :
             but
             if
             it
             be
             mixed
             with
             fine
             Wheate-meale
             ,
             then
             it
             maketh
             a
             most
             delicate
             and
             daintie
             Oate-cake
             ,
             either
             thick
             or
             thin
             ,
             such
             as
             no
             Prince
             in
             the
             world
             but
             may
             haue
             them
             serued
             to
             his
             table
             ;
             also
             this
             small
             Oate-meale
             mixed
             with
             blood
             ,
             and
             the
             liuer
             of
             either
             Sheepe
             ,
             Calfe
             or
             Swine
             ,
             maketh
             that
             pudden
             which
             is
             called
             the
             Haggas
             or
             Haggus
             ,
             of
             whose
             goodnesse
             it
             is
             in
             vaine
             to
             boast
             ,
             because
             there
             is
             hardly
             to
             bee
             found
             a
             man
             that
             doth
             not
             affect
             them
             .
             And
             lastly
             ,
             from
             this
             small
             Oat-meale
             by
             oft
             steeping
             it
             in
             water
             and
             clensing
             it
             ;
             and
             then
             boyling
             it
             to
             a
             thicke
             and
             stiffe
             Ielly
             ,
             is
             made
             that
             excellent
             dish
             of
             meat
             ,
             which
             is
             so
             esteemed
             in
             the
             West
             parts
             of
             this
             Kingdome
             ,
             which
             they
             call
             Wash-brew
             ,
             and
             in
             Chesheire
             and
             Lankasheire
             they
             call
             it
             Flamerie
             or
             Flumerie
             ,
             the
             wholsomnes
             and
             rare
             goodnesse
             ,
             nay
             ,
             the
             very
             Physick
             helpes
             thereof
             ,
             being
             such
             and
             so
             many
             ,
             that
             I
             my selfe
             haue
             heard
             a
             very
             reuerend
             and
             worthily
             renowned
             Physition
             speake
             more
             in
             the
             commendations
             of
             that
             meate
             ,
             then
             of
             any
             other
             foode
             whatsoeuer
             :
             and
             certaine
             it
             is
             ,
             that
             you
             shall
             not
             heare
             of
             any
             that
             euer
             did
             surfeite
             of
             this
             Wash-brew
             or
             ●lammerie
             ;
             and
             yet
             I
             haue
             seene
             them
             of
             very
             daintie
             
             and
             sicklie
             stomacks
             which
             haue
             eaten
             great
             quantities
             thereof
             ,
             beyond
             the
             proportion
             of
             ordinary
             meates
             .
             Now
             for
             the
             manner
             of
             eating
             this
             meate
             ,
             it
             is
             of
             diuers
             diuerly
             vsed
             ;
             for
             some
             eate
             it
             with
             Honie
             ,
             which
             is
             reputed
             the
             best
             sauce
             ;
             some
             with
             Wine
             ,
             either
             Sacke
             ,
             Clarret
             or
             White
             ;
             some
             with
             strong
             Beare
             or
             strong
             Ale
             ,
             and
             some
             with
             milke
             ,
             as
             your
             abilitie
             ,
             or
             the
             accommodations
             of
             the
             place
             will
             administer
             .
             Now
             there
             is
             deriued
             from
             this
             Wash-brew
             another
             courser
             meate
             ,
             which
             is
             as
             it
             were
             the
             dregges
             ,
             or
             grosser
             substance
             of
             the
             Wash-brew
             ,
             which
             is
             called
             girt-brew
             ,
             which
             is
             a
             well
             filling
             and
             sufficient
             meate
             ,
             fit
             for
             seruants
             and
             men
             of
             labour
             ;
             of
             the
             commendations
             whereof
             ,
             I
             will
             not
             much
             stand
             ,
             in
             that
             it
             is
             a
             meat
             of
             harder
             disiestion
             ,
             and
             fit
             indeed
             but
             for
             strong
             able
             stomacks
             ,
             and
             such
             whose
             toyle
             and
             much
             sweate
             both
             liberally
             spendeth
             euill
             humors
             ,
             and
             also
             preserueth
             men
             from
             the
             offence
             of
             fulnes
             and
             surfeits
             .
          
           
             Now
             for
             the
             bigger
             kind
             of
             Oate-meale
             ,
             which
             is
             called
             Gerts
             ,
             or
             Corne-Oate-meale
             ,
             it
             is
             of
             no
             lesse
             vse
             then
             the
             former
             ,
             nor
             are
             their
             fewer
             meates
             compounded
             thereof
             :
             for
             first
             ,
             of
             these
             Gerts
             are
             made
             all
             sorts
             of
             Puddings
             ,
             or
             Pots
             (
             as
             the
             West-countrie
             tearmes
             them
             )
             whether
             they
             be
             blacke
             ,
             as
             those
             which
             are
             made
             of
             the
             blood
             of
             Beasts
             ,
             Swine
             ,
             Sheepe
             ,
             Geesse
             ,
             Red
             or
             Fallow
             Deere
             ,
             or
             the
             like
             ,
             mixt
             with
             whole
             Gerts
             ,
             Suet
             and
             wholsome
             Hearbs
             :
             or
             else
             white
             ,
             as
             when
             the
             Gerts
             are
             mixt
             with
             good
             Creame
             ,
             Egges
             ,
             Bread-crummes
             ,
             Suet
             ,
             Currans
             ,
             and
             other
             wholsome
             Spices
             .
             Also
             of
             these
             Gerts
             are
             made
             the
             good
             Friday
             pudding
             ,
             which
             is
             mixt
             with
             egs
             ,
             milt
             ,
             suet
             ,
             peniroyall
             ,
             &
             boild
             first
             in
             a
             linnen
             bag
             ,
             &
             then
             stript
             and
             butterd
             with
             sweet
             butter
             .
             Againe
             ,
             if
             you
             rost
             a
             Goose
             ,
             &
             stop
             her
             belly
             with
             whole
             gerts
             ,
             beaten
             together
             with
             egs
             ,
             and
             after
             mixt
             with
             the
             grauie
             ,
             there
             cannot
             bee
             a
             
             better
             or
             more
             pleasanter
             sauce
             :
             nay
             ,
             if
             a
             man
             bee
             at
             sea
             in
             any
             long
             trauel
             ,
             he
             cannot
             eate
             a
             more
             wholesome
             and
             pleasant
             meate
             then
             these
             whole
             greetes
             boild
             in
             water
             till
             they
             burst
             ,
             and
             then
             mixt
             with
             butter
             ,
             and
             so
             eaten
             with
             spoones
             ;
             which
             although
             sea-men
             call
             simply
             by
             the
             name
             of
             Loblolly
             ,
             yet
             there
             is
             not
             any
             meate
             how
             significant
             soeuer
             the
             name
             be
             ,
             that
             is
             more
             toothsome
             or
             wholsome
             .
             And
             to
             conclude
             ,
             there
             is
             no
             way
             or
             purpose
             whatsoeuer
             to
             which
             a
             man
             can
             vse
             or
             imploy
             Rice
             :
             but
             with
             the
             same
             seasoning
             and
             order
             you
             may
             imploy
             the
             whole
             greetes
             of
             Oate-meale
             ,
             and
             haue
             full
             as
             good
             and
             as
             wholesome
             meate
             ,
             and
             as
             well
             ●●sted
             ;
             so
             that
             I
             may
             wel
             knit
             vp
             this
             Chapter
             with
             this
             aprobation
             of
             Oatemeale
             ,
             that
             the
             little
             charge
             and
             great
             benefit
             considered
             ,
             it
             is
             the
             very
             crowne
             of
             the
             Huswifes
             garland
             ,
             and
             doth
             more
             grace
             her
             table
             and
             her
             knowledge
             ,
             then
             all
             graines
             whatsoeuer
             ;
             neither
             indeed
             can
             any
             Familie
             or
             Houshold
             bee
             well
             and
             thriftily
             maintained
             ,
             where
             this
             is
             either
             scant
             or
             wanting
             .
             And
             thus
             much
             touching
             the
             nature
             ,
             worth
             ,
             vertues
             ,
             and
             great
             necessitie
             of
             Oates
             and
             Oate-meale
             .
          
        
         
           
           
             Chapter
             VII
             .
             Of
             the
             Office
             of
             the
             Brew-ho●ses
             ,
             and
             the
             〈◊〉
             ,
             and
             the
             necessarie
             things
             〈…〉
             .
          
           
             WHen
             the
             
               English
               Hous-wife
            
             showes
             how
             to
             preserue
             health
             by
             wholsome
             Physick●
             to
             〈…〉
             both
             the
             proportions
             and
             compositions
             of
             the
             same
             .
             And
             for
             as
             much
             as
             drinke
             is
             in
             euery
             house
             more
             generally
             spent
             then
             bread
             ,
             being
             indeed
             〈…〉
             the
             very
             substance
             of
             all
             entertainement
             〈…〉
             beginne
             with
             it
             ,
             
             and
             therefore
             you
             shall
             know
             that
             generally
             our
             kingdome
             hath
             ou●
             two
             kindes
             of
             drinkes
             ,
             that
             is
             to
             say
             ,
             Beere
             and
             Ale
             ,
             but
             particularly
             fowre
             ,
             as
             Beere
             ,
             Ale
             ,
             Perry
             and
             Cider
             ;
             and
             to
             these
             we
             may
             adde
             two
             more
             ,
             as
             Meede
             and
             Metheglin
             ,
             two
             compound
             drinkes
             of
             honie
             and
             hearbes
             ,
             which
             in
             the
             places
             where
             they
             are
             made
             ,
             as
             in
             Wales
             and
             the
             marches
             ,
             are
             renouned
             for
             exceeding
             wholsome
             and
             cordiall
             .
          
           
             To
             speake
             then
             of
             Beere
             ,
             
             although
             bee-diuers
             kindes
             of
             tastes
             and
             strength
             thereof
             ,
             according
             to
             the
             allowance
             of
             malt
             ,
             hoppe
             ,
             and
             age
             giuen
             vnto
             the
             same
             ;
             yet
             indeed
             there
             can
             be
             truly
             sayd
             to
             be
             but
             two
             kindes
             thereof
             ;
             namely
             ,
             ordinary
             beere
             and
             March
             beare
             ,
             all
             other
             beeres
             being
             deriued
             from
             them
             .
          
           
             Touching
             ordinary
             Beere
             ,
             
             which
             is
             that
             wherewith
             either
             Nobleman
             ;
             Gentleman
             ,
             〈…〉
             Hu●bandman
             shall
             maintaine
             his
             family
             the
             whole
             yeere●
             it
             is
             〈◊〉
             fi●st
             
             that
             our
             
               English
               Hus-wife
            
             respect
             the
             proportion
             or
             allowance
             of
             malt
             due
             to
             the
             same
             ,
             which
             amongst
             the
             best
             Husbands
             is
             thought
             most
             conuenient
             ,
             and
             it
             is
             held
             ,
             that
             to
             draw
             from
             one
             quarter
             of
             good
             malt
             three
             Hoglheads
             of
             beere
             ,
             is
             the
             best
             ordinary
             proportion
             that
             can
             be
             allowed
             ,
             and
             hauing
             age
             and
             good
             caske
             to
             lie
             in
             ,
             it
             will
             be
             strong
             enough
             for
             any
             good
             mans
             drinking
             .
          
           
             
             Now
             for
             the
             brewing
             of
             ordinary
             Beere
             ,
             your
             malt
             being
             well
             ground
             and
             put
             in
             your
             Mash-fat
             ,
             and
             your
             liquor
             in
             your
             leade
             ready
             to
             boile
             ,
             you
             shall
             the●by
             little
             and
             little
             with
             scoopes
             or
             pailes
             put
             the
             boiling
             liquor
             to
             the
             mault
             ,
             and
             then
             stirre
             it
             euen
             to
             the
             bottome
             exceedingly
             well
             together
             (
             which
             is
             called
             the
             mashing
             of
             the
             malt
             )
             then
             the
             liquor
             swimming
             in
             the
             top
             couer
             all
             ouer
             with
             more
             malt
             ,
             and
             so
             〈◊〉
             it
             stand
             an
             howre
             and
             more
             in
             the
             mash-fat
             ,
             during
             which
             space
             you
             may
             if
             you
             please
             heate
             more
             liquor
             in
             your
             lead
             for
             your
             second
             or
             small
             drinke
             ;
             this
             done
             ,
             plucke
             vp
             your
             mashing
             stroame
             ,
             and
             let
             the
             first
             liquor
             runne
             gently
             from
             the
             malt
             ,
             either
             in
             a
             cleane
             trough
             or
             other
             vessels
             prepared
             for
             the
             purpose
             ,
             and
             then
             stopping
             the
             mash-fat
             againe
             ,
             put
             the
             ●econd
             liquor
             to
             the
             mault
             and
             stirre
             it
             well
             together
             ;
             then
             your
             leade
             being
             emptied
             put
             your
             first
             liquor
             or
             wort
             therein
             ,
             and
             then
             to
             euery
             quarter
             of
             malt
             put
             a
             pound
             and
             a
             half
             of
             the
             best
             hops
             you
             can
             get
             ;
             and
             boile
             them
             an
             hower
             together
             ,
             till
             taking
             vp
             a
             dishfull
             thereof
             you
             see
             the
             hops
             shrinke
             into
             the
             bottome
             of
             the
             dish
             ;
             this
             done
             put
             the
             worth
             through
             a
             straight
             fiue
             which
             may
             draine
             the
             hoppes
             from
             it
             into
             your
             cooler
             ,
             which
             standing
             ouer
             the
             Guil-fat
             ,
             you
             shall
             in
             the
             bottom
             thereof
             set
             a
             great
             bowle
             with
             your
             barme
             ,
             and
             some
             of
             the
             first
             wor●
             (
             before
             the
             hops
             come
             into
             it
             mixt
             together
             )
             that
             it
             may
             rise
             therein
             ,
             and
             then
             let
             your
             wort
             drop
             or
             run
             gently
             into
             the
             dish
             
             with
             the
             barme
             which
             stands
             in
             the
             Guil
             fat
             ,
             and
             this
             you
             shall
             do
             the
             first
             day
             of
             your
             brewing
             ,
             letting
             your
             cooler
             drop
             all
             the
             night
             following
             ,
             and
             some
             part
             ,
             of
             the
             next
             morning
             ,
             and
             as
             it
             droppeth
             if
             you
             finde
             that
             a
             blacke
             skumme
             or
             mother
             riseth
             vpon
             the
             barme
             ,
             you
             shall
             with
             your
             hand
             take
             it
             off
             and
             cast
             it
             away
             ,
             then
             nothing
             being
             left
             in
             the
             cooler
             ,
             and
             the
             beere
             well
             risen
             ,
             with
             your
             hand
             stirre
             it
             about
             and
             so
             let
             it
             stand
             an
             hower
             after
             ,
             and
             then
             beating
             it
             and
             the
             barme
             exceeding
             well
             together
             ,
             tunne
             it
             vp
             in
             the
             Hogsheads
             being
             cleane
             washt
             and
             s●●lded
             ,
             and
             so
             let
             it
             purge
             :
             and
             herein
             you
             shall
             obserue
             not
             to
             run
             your
             vessels
             too
             full
             ,
             for
             feare
             thereby
             it
             purge
             too
             much
             of
             the
             barm
             away
             :
             when
             it
             hath
             purged
             a
             day
             and
             a
             night
             ,
             you
             shall
             close
             vp
             the
             bung
             holes
             wiah
             clay
             ,
             and
             only
             for
             a
             day
             or
             two
             after
             keepe
             a
             vent-hole
             in
             it
             ,
             and
             af●er
             close
             it
             vp
             as
             close
             as
             may
             bee
             .
             Now
             for
             your
             second
             or
             small
             drinke
             which
             are
             left
             vpon
             the
             graine
             ,
             you
             shall
             suffer
             it
             there
             to
             stay
             but
             an
             hower
             or
             a
             little
             better
             ,
             and
             th●n
             drain
             it
             off
             also
             ;
             which
             done
             ,
             put
             it
             into
             the
             lead
             with
             the
             former
             hop●
             and
             boile
             the
             other
             also
             ,
             then
             cleere
             it
             from
             the
             hops
             and
             couer
             it
             verie
             close
             till
             your
             first
             beere
             be
             tunn'd
             ,
             and
             then
             as
             before
             put
             it
             also
             to
             barme
             and
             so
             tunne
             it
             vp
             also
             in
             smaller
             vessels
             ,
             and
             of
             this
             second
             beere
             you
             shall
             not
             draw
             aboue
             one
             Hogshead
             to
             three
             of
             the
             better
             .
             Now
             there
             be
             diuers
             other
             waies
             &
             obseruations
             for
             the
             brewing
             of
             ordinarie
             Beere
             ,
             but
             none
             so
             good
             so
             easie
             ,
             so
             readie
             and
             quicklie
             performed
             as
             this
             before
             shewed
             :
             neither
             will
             anie
             beere
             last
             longer
             or
             ripen
             sooner
             ,
             for
             it
             may
             bee
             drunke
             at
             a
             fortnights
             age
             ,
             and
             will
             last
             as
             long
             and
             liuely
             .
          
           
             Now
             ●or
             the
             brewing
             of
             the
             best
             March
             Beere
             you
             shall
             allow
             to
             a
             Hogs-head
             thereof
             a
             quarter
             of
             the
             best
             malt
             ,
             
             well
             ground
             :
             then
             you
             shall
             take
             a
             pecke
             of
             pea●e
             ,
             halfe
             a
             pecke
             of
             Wheate
             ,
             and
             halfe
             a
             pecke
             of
             Oates
             and
             grind
             
             them
             all
             very
             well
             together
             ,
             and
             then
             mix
             them
             with
             your
             malt
             :
             which
             done
             ,
             you
             shall
             in
             all
             points
             brew
             this
             beere
             as
             you
             did
             the
             former
             ordinary
             beere
             :
             onely
             you
             shall
             allow
             a
             pound
             &
             a
             halfe
             of
             hops
             to
             this
             one
             Hogshead
             :
             and
             whereas
             before
             you
             drew
             but
             two
             sorts
             of
             beere
             :
             so
             now
             you
             shall
             draw
             three
             :
             that
             is
             a
             Hogs-head
             of
             the
             best
             ,
             and
             a
             Hogs-head
             of
             the
             second
             ,
             and
             halfe
             a
             Hogs-head
             of
             small
             beere
             without
             anie
             augmentation
             of
             hops
             or
             malt
             .
          
           
             This
             march
             Beere
             would
             be
             brewd
             in
             the
             moneths
             of
             March
             or
             Aprill
             ,
             and
             should
             if
             it
             haue
             rightlie
             a
             whole
             yeere
             to
             ripen
             :
             it
             will
             last
             two
             ,
             three
             and
             foure
             yeers
             if
             it
             lie
             coole
             and
             close
             ,
             and
             indure
             then
             dropping
             to
             the
             last
             drop
             ,
             though
             with
             neuer
             so
             much
             leasure
             .
          
           
             
             Now
             for
             the
             brewing
             of
             strong
             Ale
             ,
             because
             it
             is
             drink
             of
             no
             such
             long
             lasting
             as
             Beere
             is
             ,
             therefore
             you
             shall
             brew
             lesse
             quantitie
             at
             a
             time
             thereof
             ,
             as
             two
             bushels
             of
             northerne
             measure
             ,
             (
             which
             is
             foure
             bushels
             or
             half
             a
             quarter
             in
             the
             South
             )
             at
             a
             brewing
             ,
             and
             not
             aboue
             ,
             which
             will
             make
             fourteene
             gallons
             of
             the
             best
             Ale.
             Now
             for
             the
             mashing
             and
             ordering
             of
             it
             in
             the
             mash-fat
             ,
             it
             will
             not
             differ
             any
             thing
             from
             that
             of
             beere
             ;
             as
             for
             hops
             ,
             although
             some
             vse
             not
             to
             put
             in
             any
             ,
             yet
             the
             best
             Brewers
             thereof
             wil
             allow
             to
             fourteene
             gallons
             of
             Ale
             a
             good
             ●●pen
             full
             of
             Hops
             ,
             and
             no
             more
             ,
             yet
             before
             you
             put
             in
             your
             Hops
             ,
             as
             soone
             as
             you
             take
             it
             from
             the
             graines
             you
             shal
             put
             it
             into
             a
             vessell
             and
             change
             it
             ,
             or
             blinke
             it
             in
             this
             manner
             :
             put
             into
             the
             Wort
             a
             handfull
             of
             Oake
             bowes
             and
             a
             P●wter
             dish
             ,
             and
             let
             them
             lie
             therein
             till
             the
             Wor●
             looke
             a
             little
             paler
             then
             it
             did
             at
             the
             first
             ,
             and
             then
             presently
             take
             out
             the
             dish
             and
             the
             leafe
             ,
             and
             then
             boile
             it
             a
             full
             houre
             with
             the
             Hops
             as
             aforesaid
             ,
             and
             then
             clense
             it
             ,
             and
             set
             it
             in
             vessels
             to
             coole
             ;
             when
             it
             is
             no
             more
             but
             milke
             warme
             ,
             hauing
             set
             your
             Barme
             to
             rise
             with
             some
             sweet
             Wort
             :
             then
             put
             all
             into
             the
             
             guilfat
             ,
             and
             as
             soone
             as
             it
             riseth
             ,
             with
             a
             dish
             or
             bowle
             beate
             it
             in
             ,
             and
             so
             keepe
             it
             with
             continuall
             beating
             a
             day
             and
             a
             night
             at
             least
             ,
             and
             after
             tun
             it
             .
             From
             this
             Ale
             you
             may
             also
             draw
             halfe
             so
             much
             very
             good
             middle
             Ale
             ,
             and
             a
             third
             part
             very
             good
             small
             Ale.
             
          
           
             Touching
             the
             brewing
             of
             Bottle-ale
             ,
             
             it
             differeth
             nothing
             at
             all
             from
             the
             brewing
             of
             strong
             Ale
             ,
             onely
             it
             must
             be
             drawne
             in
             a
             larger
             proportion
             ,
             as
             at
             least
             twentie
             gallons
             of
             halfe
             a
             quarter
             ;
             and
             when
             it
             comes
             to
             bee
             changed
             you
             shall
             blinke
             it
             (
             as
             was
             before
             shewed
             )
             more
             by
             much
             then
             was
             the
             strong
             Ale
             ,
             for
             it
             must
             be
             pretty
             and
             sharpe
             ,
             which
             giueth
             the
             life
             and
             quicknes
             to
             the
             Ale
             :
             and
             when
             you
             tun
             it
             ,
             you
             shall
             put
             it
             into
             round
             bottles
             with
             narrow
             mouths
             ,
             and
             then
             stopping
             them
             close
             with
             corke
             ,
             set
             them
             in
             a
             cold
             sellar
             vp
             to
             the
             wast
             in
             sand
             ,
             and
             be
             sure
             that
             the
             corkes
             be
             fast
             tied
             in
             with
             strong
             packethrid
             ,
             for
             feare
             of
             rissing
             out
             ,
             or
             taking
             vent
             ,
             which
             is
             the
             vtter
             spoile
             of
             the
             ale
             .
             Now
             for
             the
             smal
             drinke
             arising
             from
             this
             bottle
             Ale
             ,
             or
             any
             other
             beere
             or
             ale
             whatsoeuer
             ,
             if
             you
             keep
             it
             after
             it
             is
             blinkt
             and
             boiled
             in
             a
             close
             vessel
             ,
             and
             then
             put
             it
             to
             barm
             euery
             morning
             as
             you
             haue
             occasion
             to
             vse
             it
             ,
             the
             drinke
             will
             drinke
             a
             great
             deale
             the
             fresher
             ,
             and
             bee
             much
             more
             liuelie
             in
             taste
             .
          
           
             As
             for
             the
             making
             Perry
             and
             Cider
             ,
             
             which
             are
             drinks
             much
             vsed
             in
             the
             west
             parts
             ,
             and
             other
             Countries
             wel
             stored
             with
             fruit
             in
             this
             kingdome
             ;
             you
             shall
             know
             that
             your
             Perry
             is
             made
             of
             Peares
             only
             ,
             and
             your
             Cider
             of
             Apples
             ;
             and
             for
             the
             manner
             of
             making
             thereof
             ,
             it
             is
             done
             after
             one
             fashion
             ,
             that
             is
             to
             say
             ,
             after
             your
             Peares
             or
             Apples
             are
             well
             pickt
             from
             stalkes
             ,
             rottennesse
             and
             all
             manner
             of
             other
             filth
             ,
             you
             shall
             put
             them
             in
             the
             presse
             mill
             which
             is
             made
             with
             a
             mil-stone
             running
             round
             in
             a
             circle
             ,
             vnder
             which
             you
             shall
             crush
             your
             Peares
             or
             Apples
             ,
             and
             then
             straining
             
             them
             through
             a
             bagge
             of
             haire-cloth
             ,
             tunne
             vp
             the
             same
             after
             it
             hath
             beene
             a
             littlr
             setled
             into
             Hogs-heads
             ,
             Barrels
             and
             other
             close
             vessels
             .
          
           
             Now
             after
             you
             haue
             prest
             all
             ,
             you
             shall
             saue
             that
             which
             is
             within
             the
             haire
             cloth
             bagge
             ,
             and
             putting
             it
             into
             seueral
             vessels
             ,
             put
             a
             pretty
             quantity
             of
             water
             thereunto
             ,
             and
             after
             it
             hath
             stood
             a
             day
             or
             two
             ,
             and
             hath
             beene
             well
             stirred
             together
             ,
             presse
             it
             ouer
             also
             againe
             ,
             for
             this
             will
             make
             a
             small
             perry
             or
             cider
             ,
             and
             must
             be
             spent
             first
             .
             Now
             of
             your
             best
             sider
             that
             which
             you
             make
             of
             your
             summer
             or
             sweet
             fruite
             ,
             you
             shall
             call
             summer
             or
             sweet
             cider
             or
             perrie
             ,
             and
             that
             you
             shall
             spend
             first
             also
             ;
             and
             that
             which
             you
             make
             of
             the
             winter
             and
             hard
             fruite
             ,
             you
             shall
             call
             winter
             and
             sowre
             cider
             ,
             or
             perry
             ;
             and
             that
             you
             may
             spend
             last
             ,
             for
             it
             willen
             dure
             the
             longest
             .
          
           
             
             Thus
             after
             our
             English
             Huswife
             is
             experienc't
             in
             the
             brewing
             of
             these
             seuerall
             drinkes
             ,
             she
             shall
             then
             looke
             into
             her
             Bake-house
             ,
             and
             to
             the
             baking
             of
             all
             sorts
             of
             bread
             ,
             either
             for
             Masters
             ,
             Seruants
             ,
             or
             Hinds
             ,
             and
             to
             be
             ordering
             and
             compounding
             of
             the
             meale
             for
             each
             seuerall
             vse
             .
          
           
             
             To
             speake
             then
             first
             of
             meales
             for
             bread
             ,
             they
             are
             either
             simple
             or
             compound
             ,
             simple
             ,
             as
             Wheate
             and
             Rie
             ,
             or
             compound
             ,
             as
             Rie
             and
             Wheate
             mixt
             together
             ,
             or
             Rie
             ,
             Wheate
             and
             Barley
             mixt
             together
             ;
             and
             of
             these
             the
             oldest
             meale
             is
             euer
             the
             best
             ,
             and
             yeeldeth
             most
             so
             it
             be
             sweet
             and
             vntainted
             ,
             for
             the
             preseruation
             wherof
             ,
             it
             is
             meet
             that
             you
             clense
             your
             meale
             well
             from
             the
             branne
             ,
             and
             then
             keepe
             it
             in
             sweet
             vessels
             .
          
           
             
             Now
             for
             the
             baking
             of
             bread
             of
             your
             simple
             meales
             ,
             your
             best
             and
             principall
             bread
             is
             manchet
             ,
             which
             you
             shal
             bake
             in
             this
             manner
             ;
             first
             your
             meale
             being
             ground
             vpon
             the
             black
             stones
             if
             it
             be
             possible
             ,
             which
             make
             the
             whitest
             flower
             ,
             and
             boulted
             through
             the
             finest
             boulting
             cloth
             ,
             
             you
             shall
             put
             it
             into
             a
             clean
             Kimnel
             ,
             and
             opening
             the
             flower
             hollow
             in
             the
             midst
             ,
             put
             into
             it
             of
             the
             best
             Ale-barme
             the
             quantity
             of
             three
             pints
             to
             a
             bushell
             of
             meale
             ,
             with
             som
             salt
             to
             season
             it
             with
             :
             then
             put
             in
             your
             liquor
             reasonable
             warme
             and
             kneade
             it
             very
             well
             together
             with
             both
             your
             hands
             and
             through
             the
             brake
             ,
             or
             for
             want
             thereof
             ,
             fold
             it
             in
             a
             cloth
             ,
             and
             with
             your
             feete
             tread
             it
             a
             good
             space
             together
             ,
             then
             letting
             it
             lie
             an
             howre
             or
             thereabouts
             to
             swell
             take
             it
             foorth
             and
             mold
             it
             into
             manchets
             ,
             round
             ,
             and
             flat
             ,
             scotch
             about
             the
             wast
             to
             giue
             it
             leaue
             to
             rise
             ,
             and
             prick
             it
             with
             your
             knife
             in
             the
             top
             ,
             and
             so
             put
             it
             into
             the
             Ouen
             ,
             and
             bake
             it
             with
             a
             gentle
             heate
             .
          
           
             To
             bake
             the
             best
             cheate
             bread
             ,
             
             which
             is
             also
             simply
             of
             wheate
             onely
             ,
             you
             shall
             after
             your
             meale
             is
             drest
             and
             boulted
             through
             a
             more
             course
             boulter
             then
             was
             vsed
             for
             your
             manchets
             ,
             and
             put
             also
             into
             a
             clean
             tub
             ,
             trough
             ,
             or
             kimnel
             ,
             take
             a
             sowre
             leauen
             ,
             that
             is
             ,
             a
             peece
             of
             such
             like
             leauen
             saued
             from
             a
             former
             batch
             ,
             and
             well
             fild
             with
             salt
             ,
             and
             so
             laid
             vp
             to
             sower
             ,
             and
             this
             sower
             leauen
             you
             shall
             breake
             in
             small
             peeces
             into
             warme
             water
             ,
             and
             then
             straine
             it
             ,
             which
             done
             make
             a
             deepe
             hollow
             hole
             ,
             as
             was
             before
             said
             in
             the
             midst
             of
             your
             flower
             ,
             and
             therein
             power
             your
             strained
             liquor
             ;
             then
             with
             your
             hand
             mixe
             some
             part
             of
             the
             flower
             therewith
             ,
             till
             the
             liquor
             be
             as
             thicke
             as
             pancake
             batter
             ,
             then
             couer
             it
             all
             ouer
             with
             meale
             ,
             and
             so
             let
             it
             lie
             all
             that
             night
             ,
             the
             next
             morning
             stirre
             it
             ,
             and
             all
             the
             rest
             of
             the
             meale
             wel
             together
             ,
             and
             with
             a
             little
             more
             warme
             water
             ,
             barme
             ,
             and
             salt
             to
             season
             it
             with
             ,
             bring
             it
             to
             a
             perfect
             leauen
             ,
             stiffe
             ,
             and
             firme
             ;
             then
             knead
             it
             ,
             breake
             it
             ,
             and
             tread
             it
             ,
             as
             was
             beforesaid
             in
             the
             manchets
             ,
             and
             so
             mould
             it
             vp
             in
             reasonable
             bigge
             loaues
             ,
             and
             then
             bake
             it
             with
             an
             indifferent
             good
             heat
             :
             and
             thus
             according
             to
             these
             two
             examples
             before
             shewed
             ,
             you
             may
             bake
             any
             bread
             leauend
             or
             
             vnleauend
             whatsoeuer
             ,
             whether
             it
             be
             simple
             corne
             ,
             as
             Wheate
             or
             Rie
             of
             it selfe
             ,
             or
             compound
             graine
             as
             wheat
             and
             rie
             ,
             or
             wheat
             and
             barley
             ,
             or
             rie
             and
             barley
             ,
             or
             any
             other
             mixt
             white
             corne
             ;
             only
             because
             Rie
             is
             a
             little
             stronger
             graine
             then
             wheate
             ,
             it
             shall
             be
             good
             for
             you
             to
             put
             your
             water
             a
             little
             hotter
             then
             you
             did
             to
             your
             wheate
             .
          
           
             
             For
             your
             browne
             bread
             ,
             or
             bread
             for
             your
             hinde-seruants
             ,
             which
             is
             the
             coursest
             bread
             for
             mans
             vse
             ,
             you
             shall
             take
             of
             barly
             two
             bushels
             ,
             of
             pease
             two
             pecks
             ,
             of
             wheat
             or
             Rie
             a
             pecke
             ,
             a
             peck
             of
             malt
             ;
             these
             you
             shall
             grind
             altogether
             and
             dresse
             it
             through
             a
             meale
             siue
             ,
             the
             putting
             it
             into
             a
             sower
             trough
             set
             liquor
             on
             the
             fire
             ,
             and
             when
             it
             boils
             let
             one
             put
             on
             the
             water
             ,
             and
             another
             with
             a
             mash-rudder
             stir
             some
             of
             the
             flower
             with
             it
             after
             it
             hath
             been
             seasoned
             with
             salt
             ,
             and
             so
             let
             it
             be
             till
             the
             next
             day
             ,
             and
             then
             putting
             to
             the
             rest
             of
             the
             flower
             ,
             worke
             it
             vp
             into
             stiffe
             leauen
             ,
             then
             mould
             it
             and
             bake
             it
             into
             great
             loaues
             with
             a
             very
             strong
             heate
             :
             now
             if
             your
             trough
             be
             not
             sower
             enough
             to
             sower
             your
             leauen
             ,
             then
             you
             shall
             either
             let
             it
             lie
             longer
             in
             the
             trough
             ,
             or
             else
             take
             the
             helpe
             of
             a
             sower
             leauen
             with
             your
             boiling
             water
             :
             for
             you
             must
             vnderstand
             ,
             that
             the
             hotter
             your
             liquor
             is
             ,
             the
             lesse
             will
             the
             smell
             or
             ranknesse
             of
             the
             pease
             be
             receiued
             .
             And
             thus
             much
             for
             the
             baking
             of
             any
             kinde
             of
             bread
             ,
             which
             our
             
               English
               Huf-wife
            
             shall
             haue
             occasion
             to
             vse
             for
             the
             maintenance
             of
             her
             family
             .
          
           
             
             As
             for
             the
             generall
             obseruations
             to
             be
             respected
             in
             the
             Brew-house
             or
             Bake-house
             ,
             they
             be
             these
             :
             first
             ,
             that
             your
             Brewhouse
             be
             seated
             in
             so
             conuenient
             a
             part
             of
             the
             house
             ,
             that
             the
             smoke
             may
             not
             annoie
             your
             other
             more
             priuate
             roomes
             ;
             then
             that
             your
             furnace
             bee
             made
             close
             and
             hollow
             for
             sauing
             fewell
             ,
             and
             with
             a
             vent
             for
             the
             passage
             of
             smoake
             least
             it
             taint
             your
             liquor
             ;
             then
             that
             you
             preferre
             a
             copper
             before
             a
             lead
             ,
             next
             that
             your
             Mash-fat
             be
             euer
             
             neerest
             to
             your
             leade
             ,
             your
             cooler
             neerest
             your
             Mash-fat
             ,
             and
             your
             Guilfat
             vnder
             your
             cooler
             ,
             &
             adioining
             to
             them
             all
             seueral
             cleane
             tubs
             to
             receiue
             your
             worts
             &
             liquors
             :
             then
             in
             your
             Bake-house
             you
             shall
             haue
             a
             faire
             boulting
             house
             with
             large
             Pipes
             to
             boult
             meale
             in
             ,
             faire
             troughes
             to
             laie
             leauen
             in
             ,
             and
             sweet
             safes
             to
             receiue
             your
             branne
             :
             you
             shall
             haue
             boulters
             ,
             searses
             ,
             raunges
             and
             meale
             siues
             of
             all
             sorts
             both
             fine
             &
             course
             ;
             you
             shall
             haue
             faire
             tables
             to
             mould
             on
             ,
             large
             ouens
             to
             bake
             in
             the
             soales
             thereof
             rather
             of
             one
             or
             two
             intire
             stones
             then
             of
             many
             bricks
             ,
             and
             the
             mouth
             made
             narrow
             ,
             square
             and
             easie
             to
             be
             close
             couered
             :
             as
             for
             your
             peeles
             ,
             cole-rakes
             ,
             maukins
             and
             such
             like
             ,
             though
             they
             be
             necessary
             yet
             they
             are
             of
             such
             general
             vse
             they
             need
             no
             further
             relation
             .
             And
             thus
             much
             for
             a
             ful
             satisfaction
             to
             all
             the
             Husbands
             and
             Huswifes
             of
             this
             kingdome
             touching
             Brewing
             ,
             Baking
             ,
             and
             all
             what
             else
             appertaineth
             to
             either
             of
             their
             offices
             .
          
        
         
           FINIS
           .
        
      
    
     
       
         Notes, typically marginal, from the original text
         
           Notes for div A06913-e6020
           
             
               A
               Hous-wife
               must
               be
               religious
            
          
           
             
               Shee
               must
               bee
               temperate
            
             .
          
           
             
               Of
               her
               garments
            
             .
          
           
             
               Of
               her
               diet
            
             .
          
           
             
               Her
               generall
               vertues
            
             .
          
           
             
               OF
               Her
               vertues
               in
               phisicke
            
             .
          
           
             
               Of
               feuers
               in
               generall
            
             .
          
           
             
               Of
               the
               quotidian
            
             .
          
           
             
               Of
               the
               single
               Tertian
            
             .
          
           
             
               Of
               the
               accidentall
               Feuer
            
             .
          
           
             
               Of
               the
               Feuer
               hettick
            
          
           
             
               For
               any
               Feuer
            
             .
          
           
             
               Of
               thirst
               in
               Feuers
            
             .
          
           
             
               For
               any
               ague
               sore
            
             .
          
           
             
               For
               the
               quartaine
               Feuer
            
             .
          
           
             
               To
               make
               one
               sweat
            
             .
          
           
             
               Of
               the
               pestilent
               Feuer
            
             .
          
           
             
               A
               preseruatiue
               against
               the
               plague
            
             .
          
           
             
               Fer
               infection
               of
               the
               plague
            
             .
          
           
             
               For
               the
               Pestilence
            
             .
          
           
             Another
             .
          
           
             
               A
               preseruation
               against
               the
               Pestilence
            
             .
          
           
             
               To
               draw
               a
               plague
               botch
               to
               any
               place
               you
               will.
               
            
          
           
             
               A
               cordyall
               for
               any
               infection
               at
               the
               heart
               .
            
          
           
             
               Against
               too
               violent
               sweating
            
             .
          
           
             
               For
               the
               head-ach
            
             .
          
           
             
               For
               the
               Frenzie
            
             .
          
           
             
               For
               the
               lethargy
            
             .
          
           
             
               To
               prouoke
               sleepe
            
             .
          
           
             
               For
               the
               ●wimming
               of
               the
               head
               .
            
          
           
             
               For
               the
               palsie
            
             .
          
           
             
               For
               a
               new
               cough
            
             .
          
           
             
               For
               an
               old
               cough
            
             .
          
           
             
               For
               the
               falling
               sicknes
            
             .
          
           
             
               For
               the
               falling
               euill
            
             .
          
           
             OF
             
               An
               oyle
               to
               helpe
               hearing
            
             .
          
           
             
               For
               the
               ruhme
            
             .
          
           
             
               For
               a
               stinking
               breath
            
             .
          
           
             
               A
               vomit
               for
               an
               ill
               breath
            
          
           
             
               For
               the
               tooth●ach
            
             .
          
           
             Another
             .
          
           
             
               A
               drinke
               for
               a
               perle
               in
               the
               eye
               .
            
          
           
             
               For
               paine
               in
               the
               eyes
            
             .
          
           
             
               For
               dimme
               eyes
            
             .
          
           
             
               For
               sore
               eyes
            
          
           
             
               For
               waterie
               eyes
            
             .
          
           
             
               For
               a
               canker
            
          
           
             
               A
               swelled
               mouth
            
             .
          
           
             
               For
               the
               Quinsie
            
             .
          
           
             
               Against
               drunkennes
            
             .
          
           
             
               To
               quicken
               the
               wit.
            
             
          
           
             
               For
               the
               Kings
               euill
            
             .
          
           
             
               Additions
               to
               the
               particular
               sicknesses
               &
               first
               of
               the
               head
               and
               the
               parts
               ●hereof
               &
               the
               lungs
            
          
           
             
               Another
               .
               For
               the
               head
               ake
               a●d
               to
               stay
               bleeding
               at
               the
               nose
               .
            
          
           
             
               To
               dnaw
               out
               bones
               broken
               in
               the
               head
               .
            
          
           
             
               For
               the
               falling
               of
               the
               mould
               of
               the
               head
               .
            
          
           
             
               For
               the
               Squynancie
            
             .
          
           
             
               For
               the
               tooth●ake
            
             .
          
           
             
               To
               make
               teeth
               white
            
             .
          
           
             
               To
               draw
               teeth
               without
               yron
            
             .
          
           
             
               For
               teeth
               that
               are
               yellow
            
             .
          
           
             
               For
               teeth
               that
               are
               loose
            
             .
          
           
             
               For
               any
               venome
               in
               the
               eare
               .
            
          
           
             
               For
               a
               stinking
               breath
               which
               commeth
               from
               the
               stomacke
            
          
           
             
               For
               stinking
               nostrills
            
             .
          
           
             
               For
               a
               canker
               in
               the
               nose
               .
            
          
           
             
               A
               red
               water
               for
               any
               cauker
               .
            
          
           
             
               To
               cleare
               the
               eyes
            
             .
          
           
             
               Another
               for
               the
               sight
            
             .
          
           
             
               For
               sore
               eyes
            
          
           
             
               For
               sicke
               eyes
            
             .
          
           
             
               For
               bleared
               eyes
            
             .
          
           
             
               For
               the
               pin
               and
               webb
               in
               the
               eye
               .
            
          
           
             
               A
               pouder
               for
               the
               pin
               and
               webb
               in
               the
               eye
               .
            
          
           
             
               A
               pretious
               water
               for
               the
               eyes
               .
            
          
           
             
               To
               make
               hayre
               to
               grow
            
             .
          
           
             
               An
               other
            
          
           
             
               For
               a
               pympled
               or
               redsancy
               face
               .
            
          
           
             
               For
               the
               rhume
            
             .
          
           
             
               For
               hearcemesse
               in
               the
               throate
            
             .
          
           
             
               For
               a
               dangerous
               cough
            
             .
          
           
             
               For
               the
               dry
               cough
            
             .
          
           
             
               For
               the
               tis●ike
            
             .
          
           
             
               For
               griefes
               in
               the
               stomacke
            
             .
          
           
             
               For
               spitting
               of
               blood
            
             .
          
           
             
               For
               vomitting
            
             .
          
           
             
               To
               force
               one
               to
               vomit
            
             .
          
           
             
               For
               the
               Ilica
               passio
            
             .
          
           
             Additions
             ,
             
               to
               the
               diseases
               of
               the
               stomacke
               .
               For
               the
               stomacke
               .
            
          
           
             
               For
               the
               Illica
               passio
            
             .
          
           
             
               For
               paine
               in
               the
               brest
            
             .
          
           
             
               For
               the
               Mother
            
             .
          
           
             
               Obstructions
               of
               the
               liuer
            
             .
          
           
             
               Against
               the
               heate
               of
               the
               liuer
               .
            
          
           
             
               For
               the
               plurisie
            
             .
          
           
             
               A
               plaister
               for
               a
               stitch
            
             .
          
           
             
               Heate
               in
               the
               liuer
            
             .
          
           
             
               For
               the
               consumption
            
             .
          
           
             
               To
               stanch
               blood
            
             .
          
           
             
               For
               the
               yellow
               Iaundisse
            
             .
          
           
             
               For
               the
               yellow
               Iaundisse
            
             .
          
           
             
               For
               a
               desperate
               yellow
               Iaundisse
            
             .
          
           
             
               For
               the
               blacke
               iaundisse
            
             .
          
           
             Additions
             ,
             
               to
               the
               diseases
               of
               the
               liuer
               .
               For
               wasting
               of
               the
               Liuer
               .
            
          
           
             
               A
               restoratiue
               for
               the
               liuer
            
             .
          
           
             
               To
               heale
               a
               ringworme
               commiog
               of
               heate
               from
               the
               liuer
               .
            
          
           
             
               To
               stanch
               blood
            
             .
          
           
             
               For
               great
               danger
               in
               bleeding
            
             .
          
           
             
               For
               a
               stitch
            
             .
          
           
             
               A
               bath
               for
               the
               dropsie
            
             .
          
           
             
               For
               the
               dropsie
            
             .
          
           
             
               Paine
               in
               the
               spleene
            
             .
          
           
             
               For
               paine
               in
               the
               side
            
             .
          
           
             
               For
               fatnesse
               and
               short
               breath
            
             .
          
           
             Additions
             ,
             
               to
               the
               diseases
               of
               the
               ●pleene
               ,
               For
               〈…〉
               .
            
          
           
             
               For
               the
               stepping
               of
               the
               spleene
               .
            
          
           
             
               For
               the
               hardnesse
               of
               the
               spleene
               .
               Diseases
               of
               the
               heart
               .
            
          
           
             
               For
               the
               passion
               of
               the
               Heart
               .
            
          
           
             
               For
               heart
               sicknesse
            
             .
          
           
             
               For
               fatnesse
               about
               the
               heart
            
             .
          
           
             
               For
               the
               wind
               collicke
            
          
           
             
               The
               wind
               collicke
            
             .
          
           
             
               For
               the
               lask
            
          
           
             
               For
               the
               blodie
               fluxe
            
             .
          
           
             
               To
               stay
               a
               laske
            
             .
          
           
             
               For
               the
               flex
            
             .
          
           
             
               For
               the
               worst
               fluxe
            
             .
          
           
             
               For
               costiuenesse
            
             .
          
           
             
               For
               wormes
            
          
           
             Additions
             ,
             
               to
               the
               diseases
               of
               the
               belly
               &
               guts
               For
               the
               greatest
               lax●
            
          
           
             
               For
               the
               bloody
               flixe
            
             .
          
           
             
               For
               an
               easie
               laske
            
             .
          
           
             
               To
               haue
               two
               stooles
               a
               day
               and
               no
               more
               .
            
          
           
             
               For
               hardnes
               of
               the
               belly
               or
               wombe
               .
               Against
               costiuenesse
               .
            
          
           
             
               For
               the
               stopping
               of
               the
               wombe
               .
            
          
           
             
               For
               the
               wind
               collick
            
             .
          
           
             
               For
               the
               Rupture
            
             .
          
           
             
               For
               the
               stone
            
             .
          
           
             Another
             .
          
           
             
               The
               collicke
               and
               stone
            
             .
          
           
             Another
             .
          
           
             
               A
               pouder
               for
               the
               collicke
               and
               stone
               .
            
          
           
             Another
             .
          
           
             
               For
               the
               stone
               in
               the
               reynes
               .
            
          
           
             
               For
               the
               stone
               in
               the
               bladder
               .
            
          
           
             
               A
               pouder
               for
               the
               stone
               in
               the
               bladder
               .
            
          
           
             
               A
               bath
               for
               the
               stone
            
             .
          
           
             
               A
               water
               for
               the
               stone
            
             .
          
           
             
               Difficultie
               of
               Vrine
            
             .
          
           
             
               For
               hot
               vrine
            
             .
          
           
             
               For
               the
               strangullion
            
             .
          
           
             
               For
               pissing
               in
               bed
            
             .
          
           
             
               For
               the
               rupture
            
             .
          
           
             Additions
             ,
             
               to
               the
               diseases
               of
               the
               Reynes
               and
               Bladder
               .
            
          
           
             
               For
               he
               that
               cannot
               hold
               his
               water
               .
            
          
           
             
               For
               the
               Gonorea
               or
               shedding
               of
               ●eede
               .
            
          
           
             
               For
               weakenes
               in
               the
               backe
            
             .
          
           
             
               For
               heate
               in
               the
               reines
            
             .
          
           
             
               For
               comforting
               and
               strengthing
               of
               the
               backe
               .
            
          
           
             
               For
               the
               Hemeroides
            
             .
          
           
             
               For
               the
               piles
               or
               hemeroids
            
             .
          
           
             
               For
               the
               fa●ling
               of
               the
               fundament
               .
            
          
           
             Additions
             ,
             
               to
               the
               diseases
               of
               the
               priuate
               parts
               .
               For
               the
               hemroids
            
          
           
             
               For
               the
               greene
               sicknesse
            
             .
          
           
             
               To
               increase
               a
               womans
               milke
            
             .
          
           
             
               To
               drie
               vp
               milke
            
             .
          
           
             
               Apultus
               for
               sore
               breasts
               in
               women
               .
            
          
           
             
               For
               ease
               in
               child
               bearing
            
             .
          
           
             
               Childe
               dead
               in
               the
               womb
            
             .
          
           
             
               Aptnesse
               to
               conceiue
            
             .
          
           
             Additions
             ,
             
               to
               womens
               infirmities
            
             .
          
           
             
               To
               cesse
               womens
               flowers
            
             .
          
           
             
               Against
               the
               flowers
            
             .
          
           
             
               For
               the
               matrix
            
             .
          
           
             
               A
               generall
               purge
               for
               a
               woman
               in
               childe
               bed
               .
            
          
           
             
               To
               deliuer
               the
               dead
               birth
            
             .
          
           
             
               To
               increase
               milke
            
             .
          
           
             
               For
               a
               woman
               that
               is
               new
               brought
               in
               bed
               ,
               and
               soundeth
               much
               .
            
          
           
             
               To
               prouoke
               sleepe
            
             .
          
           
             
               For
               ●ore
               brests
            
             .
          
           
             
               For
               morphew
               of
               both
               kinds
            
             .
          
           
             
               To
               breede
               haire
            
             .
          
           
             
               For
               the
               gout
            
          
           
             
               For
               the
               Syatica
            
             .
          
           
             
               For
               any
               pain
               or
               swelling
               ,
               or
               the
               stinging
               of
               venomous
               beasts
               .
            
          
           
             
               For
               swelings
               in
               the
               legges
               or
               feete
               .
            
          
           
             
               A
               water
               to
               wash
               a
               sore-with
               .
            
          
           
             
               A
               pultis
               for
               a
               sore
            
             .
          
           
             
               For
               any
               old
               sore
            
             .
          
           
             
               For
               scabs
               or
               itch
            
             .
          
           
             
               For
               the
               Leprosie
            
             .
          
           
             
               To
               take
               away
               pimples
            
             .
          
           
             
               Priuie
               parts
               burnt
            
             .
          
           
             
               For
               any
               burning
            
             .
          
           
             
               For
               any
               scalding
            
             .
          
           
             
               A
               pultis
               to
               drie
               a
               sore
               .
            
          
           
             
               To
               eate
               away
               dead
               flesh
            
             .
          
           
             
               A
               water
               to
               heale
               woūds
            
             .
          
           
             
               To
               heale
               any
               wound
            
             .
          
           
             
               For
               sinewes
               cut
               or
               shrunke
            
             .
          
           
             
               To
               breake
               any
               impostume
            
             .
          
           
             
               Additions
               ,
               
                 to
                 generall
                 infirmities
                 of
                 Surgery
                 and
                 first
                 of
                 burnings
                 &
                 scaldings
                 .
              
            
             
               
                 For
                 burning
                 or
                 scalding
                 with
                 either
                 liquor
                 or
                 gunpowder
                 .
              
            
          
           
             
               For
               burnings
               or
               scaldings
               on
               the
               face
               .
            
          
           
             
               Anoyntment
               for
               burning
            
             .
          
           
             
               
                 Vlcers
                 and
                 Sores
              
               .
            
             
               
                 A
                 salue
                 for
                 any
                 old
                 sore
                 .
              
            
          
           
             
               To
               take
               away
               dead
               flesh
            
             .
          
           
             
               A
               water
               for
               a
               sore
            
             .
          
           
             
               A
               blacke
               plaister
               to
               heale
               old
               sores
               and
               kill
               inflamation
               .
            
          
           
             
               An
               oyntment
               to
               ripen
               sores
            
             .
          
           
             
               For
               the
               stinging
               of
               any
               adder
               or
               venomous
               thing
               .
            
          
           
             
               For
               any
               venoming
            
             .
          
           
             
               For
               a
               ringworme
            
             .
          
           
             
               For
               the
               itch
            
             .
          
           
             
               For
               thy
               dryed
               Scabbe
            
             .
          
           
             
               To
               kill
               the
               Itch
               or
               tetter
               serpego
               .
            
          
           
             
               To
               take
               away
               the
               arrs
               of
               the
               small
               Poxe
               .
            
          
           
             
               For
               the
               French
               or
               Spanish
               pox
               .
            
          
           
             
               To
               put
               out
               the
               French
               or
               Spanish
               Poxe
               .
            
          
           
             
               To
               make
               the
               scabs
               of
               the
               French
               poxe
               to
               fall
               away
               .
            
          
           
             Additions
             ,
             
               to
               greene
               wounds
            
             .
          
           
             
               A
               deffensitiue
               for
               a
               greene
               wound
               .
            
          
           
             
               A
               salue
               for
               a
               greene
               wound
               .
            
          
           
             
               A
               water
               to
               heale
               any
               greene
               wound
               ,
               cut
               ,
               or
               sore
               .
            
          
           
             
               To
               stanch
               blood
               and
               draw
               sinewes
               together
               .
            
          
           
             
               A
               mayden
               oyle
               for
               shrinking
               of
               sinewes
               .
            
          
           
             
               For
               a
               wound
               in
               the
               gutts
               .
            
          
           
             
               For
               prieking
               with
               a
               thorne
            
             .
          
           
             
               To
               gather
               flesh
               in
               wounds
            
             .
          
           
             Additions
             ,
             
               for
               ach
               or
               swellings
            
             .
          
           
             
               For
               the
               Cyatyca
            
             .
          
           
             
               A
               yellow
               searcloth
               for
               any
               payne
               or
               swelling
               .
            
          
           
             
               For
               bruise●
               swelled
            
             .
          
           
             
               For
               swelled
               legges
            
             .
          
           
             
               For
               any
               ache
            
          
           
             
               A
               plaister
               for
               any
               paine
               or
               ache
               in
               the
               ioynts
               .
            
          
           
             Additions
             ,
             
               to
               griefe
               in
               the
               Bones
               .
               For
               bones
               out
               of
               Ioynt
               or
               sinnewes
               sprung
               or
               strained
               .
            
          
           
             
               A
               bath
               for
               broken
               bones
            
          
           
             
               A
               generall
               bath
               for
               clearing
               the
               skin
               and
               camforting
               the
               body
               .
            
          
           
             
               A
               soueraine
               helpe
               for
               broken
               bones
            
          
           
             
               For
               any
               Feuer
            
             .
          
           
             
               To
               expell
               heate
               in
               a
               Feuer
               .
            
          
           
             
               The
               royall
               medicine
               for
               Feuers
            
             .
          
           
             Another
             .
          
           
             OF
             
               Oyle
               of
               Swallowes
            
             .
          
           
             
               To
               make
               oile
               of
               cammomile
            
             .
          
           
             
               To
               make
               oyle
               of
               La●endar
            
             .
          
           
             
               To
               make
               smooth
               ●āds
            
          
           
             
               To
               make
               Doctor
               Steuens
               water
            
             .
          
           
             
               Arestoratiue
               of
               Rosasol●●
            
          
           
             Additions
             ,
             
               to
               the
               Oyles
               .
               To
               make
               oyle
               of
               Roses
               or
               Violetts
               .
            
          
           
             
               To
               make
               oyle
               of
               Nutmeggs
            
             .
          
           
             
               To
               make
               perfect
               oyle
               of
               Spyke
               .
            
          
           
             
               To
               m●ke
               oyle
               of
               Masticke
            
             .
          
           
             
               She
               must
               know
               all
               Hearbs
            
             :
          
           
             
               Her
               skill
               in
               the
               Garden
            
             .
          
           
             
               Transplanting
               of
               Hearbs
            
             .
          
           
             
               Choice
               of
               seedes
            
             .
          
           
             
               Prosperity
               of
               seedes
            
             .
          
           
             
               Gathering
               of
               seeds
            
             .
          
           
             OF
             
               Cookery
               and
               the
               parts
               thereof
            
             .
          
           
             
               Of
               Sallats
            
             .
          
           
             
               Simple
               Sallats
            
             .
          
           
             
               Of
               compound
               Sallats
            
             .
          
           
             
               Another
               compound
               Sallat
            
             .
          
           
             
               An
               excellent
               boiled
               Sallet
            
             .
          
           
             
               Of
               preseruing
               of
               Sallets
            
             .
          
           
             
               The
               making
               of
               strange
               Sallats
            
          
           
             
               Sallats
               for
               shew
               only
            
             .
          
           
             Of
             
               Friscases
               and
               Quelque
               choses
            
             .
          
           
             
               Of
               simple
               Fricases
            
             .
          
           
             
               Best
               Collops
               and
               Egges
            
             .
          
           
             
               Of
               the
               compound
               friecases
            
             .
          
           
             
               To
               make
               the
               best
               Tansey
            
             .
          
           
             
               The
               best
               Fritters
            
             .
          
           
             
               The
               best
               Pancake
            
             .
          
           
             
               Veale
               toasts
            
             .
          
           
             
               To
               make
               the
               best
               panperdie
            
             .
          
           
             
               To
               make
               any
               quelquechose
            
             .
          
           
             
               Additions
               
                 to
                 the
                 houswifes
                 Cookerie
              
               .
            
             
               
                 To
                 make
                 Fritters
              
               .
            
          
           
             
               To
               make
               the
               best
               white
               Puddings
               .
            
          
           
             
               Puddings
               of
               a
               Hogs
               Liuer
            
             .
          
           
             
               To
               make
               bread
               Puddings
            
             .
          
           
             
               Rice
               Puddings
            
             .
          
           
             
               Another
               of
               Liuer
            
             .
          
           
             
               Puddings
               of
               a
               Calues
               Mugget
            
             .
          
           
             
               A
               Blood
               Pudding
            
             .
          
           
             Linkes
             .
          
           
             OF
             
               Boild
               meates
               ordinarie
            
             .
          
           
             
               Pottage
               without
               sight
               of
               hearbs
            
             .
          
           
             
               Pottage
               without
               hearbs
            
             .
          
           
             
               Pottage
               with
               whole
               hearbs
            
             .
          
           
             
               To
               make
               ordinary
               stewd
               broth
            
             .
          
           
             
               A
               fine
               boild
               meate
            
             .
          
           
             
               To
               boile
               a
               Mallard
            
             .
          
           
             
               To
               make
               an
               excellent
               Olepotrige
            
             .
          
           
             
               To
               make
               the
               best
               white
               broath
               .
            
          
           
             
               To
               boile
               any
               wild
               Fowle
            
             .
          
           
             
               To
               boile
               a
               legge
               of
               Mutton
               .
            
          
           
             
               An
               excellent
               way
               to
               boile
               Chickens
               .
            
          
           
             
               A
               broth
               for
               any
               fresh
               Fish.
               
            
          
           
             
               Additions
               
                 To
                 boyle
                 meates
              
               .
            
             
               
                 A
                 Mallard
                 smoard
                 ,
                 or
                 a
                 Hare
                 ,
                 or
                 old
                 Conie
                 .
              
            
          
           
             
               To
               stew
               a
               Pike
            
             .
          
           
             
               To
               stew
               a
               Lambs
               head
               and
               Purtenance
               .
            
          
           
             
               A
               Brest
               of
               Mutton
               stewed
            
             .
          
           
             
               To
               stew
               a
               Neats
               foote
            
             .
          
           
             Of
             Roast-meats
             .
          
           
             
               Obseruations
               in
               roast
               meates
            
             .
          
           
             
               Spitting
               of
               rost
               meates
            
             .
          
           
             
               Temperature
               of
               fire
            
             .
          
           
             
               The
               complexions
               of
               meats
            
             .
          
           
             
               The
               best
               bastings
               of
               meates
            
             .
          
           
             
               The
               best
               dredging
            
             .
          
           
             
               To
               know
               when
               meat
               is
               enough
               .
            
          
           
             
               Roasting
               mutton
               with
               oisters
            
             .
          
           
             
               To
               roast
               a
               legge
               of
               mutton
               otherwise
               .
            
          
           
             
               To
               rost
               a
               Gigget
               of
               Mutton
               .
            
          
           
             
               To
               rost
               Oliues
               of
               Veale
            
             .
          
           
             
               To
               roast
               a
               Pigge
            
             .
          
           
             
               To
               roast
               a
               pound
               of
               butter
               well
               .
            
          
           
             
               To
               roast
               a
               pudding
               on
               a
               spit
               .
            
          
           
             
               To
               roast
               a
               chine
               of
               Beefe
               ,
               loyne
               of
               Mutton
               ,
               Larke
               and
               Capon
               at
               one
               fire
               ,
               and
               one
               instant
               .
            
          
           
             
               To
               roast
               Venison
            
             .
          
           
             
               To
               rost
               fresh
               Sturgeon
            
             .
          
           
             
               Ordering
               of
               meates
               to
               be
               roasted
               .
            
          
           
             
               To
               roast
               a
               Calues
               Vdder
            
             .
          
           
             
               To
               roast
               a
               Fillet
               of
               Veale
               .
            
          
           
             OF
             
               Sauces
               ,
               and
               first
               for
               a
               rost
               Capon
               or
               Turkie
               .
            
          
           
             
               Sauce
               for
               a
               Hen
               or
               Pullet
               .
            
          
           
             
               Sauce
               for
               Chickins
            
             .
          
           
             
               Sauce
               for
               a
               Phesant
               or
               Patridge
               .
            
          
           
             
               Sauce
               for
               a
               Quaile
               ,
               Raile
               ,
               or
               big
               bird
               .
            
          
           
             
               Sauce
               for
               Pigeons
            
             .
          
           
             
               A
               generall
               sauce
               for
               wild
               Fowle
               .
            
          
           
             
               Sauce
               for
               greene
               geese
            
             .
          
           
             
               Sauce
               for
               a
               stubble
               goose
            
             .
          
           
             
               ●●uce
               for
               a
               ●wan
               ,
               Bitter
               ,
               Shoueler
               ,
               or
               large
               Fowle
               .
            
          
           
             
               Sauce
               for
               a
               Pig.
            
             
          
           
             
               Sauce
               for
               Veale
            
             .
          
           
             Additions
             
               vnto
               Sauces
               ,
               Sops
               for
               Chickens
               .
            
          
           
             
               Sauce
               for
               a
               Turkie
            
             .
          
           
             
               The
               best
               Gallantine
            
             .
          
           
             
               Sauce
               for
               a
               Mallard
            
             .
          
           
             OF
             Carbonados
             .
          
           
             
               What
               is
               to
               be
               carbonadoed
            
             .
          
           
             
               The
               maner
               of
               carbonadoing
            
             .
          
           
             
               Of
               the
               toasting
               of
               Mutton
            
             .
          
           
             
               Additions
               
                 vnto
                 Carbonados
              
               .
            
             
               
                 A
                 rasher
                 of
                 Mutton
                 or
                 Lambe
                 .
              
            
          
           
             
               To
               carbonado
               Tongues
            
             .
          
           
             
               Additions
               
                 for
                 dressing
                 of
                 Fish.
              
               
            
             
               
                 To
                 souce
                 any
                 fresh
                 fish
              
               .
            
          
           
             
               To
               boyle
               small
               fish
            
             .
          
           
             
               To
               boyle
               a
               Gurnet
               or
               Rochet
               .
            
          
           
             
               To
               bake
               a
               Carpe
            
             .
          
           
             
               To
               bake
               a
               Tench
            
             .
          
           
             
               To
               stew
               a
               Trout
            
             .
          
           
             
               To
               bake
               Eeles
            
             .
          
           
             Of
             
               The
               pasterie
               and
               baked
               meates
            
             .
          
           
             
               Of
               the
               mixture
               of
               pasts
            
          
           
             
               Of
               puff
               past
            
          
           
             
               Of
               baking
               Red.
               deere
               ,
               or
               Fallow
               ,
               or
               any
               thing
               to
               keepe
               cold
               .
            
          
           
             
               To
               bake
               beefe
               ,
               or
               mutton
               for
               Venison
               .
            
          
           
             
               To
               bake
               a
               Custarde
               or
               Dowset
               .
            
          
           
             
               To
               bake
               an
               Oliue
               pye
            
             .
          
           
             
               To
               make
               a
               Marrow-bone
               Pie.
            
             
          
           
             
               To
               bake
               a
               Chicken
               pie
            
             .
          
           
             Additions
             
               to
               the
               Pasterie
            
             .
          
           
             
               Venison
               of
               Hares
            
             .
          
           
             
               To
               bake
               a
               Hare
               pie
            
             .
          
           
             
               A
               Gammon
               of
               Bacon
               pie
            
             .
          
           
             
               A
               Herring
               pie
            
             .
          
           
             
               A
               Ling
               pie
            
             .
          
           
             
               A
               Foolé
            
             .
          
           
             
               A
               Trifle
            
             .
          
           
             
               A
               Calues
               foote
               pie
            
             .
          
           
             
               Oyster
               pie
            
             .
          
           
             
               To
               recouer
               Venison
               that
               is
               tainted
               .
            
          
           
             
               A
               Chewet
               pie
            
             .
          
           
             
               A
               minc`t
               pie
            
             .
          
           
             
               A
               Pippen
               pie
            
             .
          
           
             
               A
               Warden
               pie
               ,
               or
               quince
               pie
               .
            
          
           
             
               To
               preserue
               quinces
               to
               bake
               all
               the
               yeere
               .
            
          
           
             
               A
               Pipin
               Tart.
            
             
          
           
             
               A
               codlin
               Tart.
            
             
          
           
             
               A
               Codling
               pie
            
             .
          
           
             
               A
               Cheerrie
               Tart.
            
             
          
           
             
               A
               Rice
               Tart.
            
             
          
           
             
               A
               Florentine
            
             .
          
           
             
               A
               Pruen
               Tart.
            
             
          
           
             
               Apple
               Tart.
            
             
          
           
             
               A
               Spinage
               Tart.
            
             
          
           
             
               A
               yellow
               Tart.
            
             
          
           
             
               A
               white
               Tart.
            
             
          
           
             
               An
               hearbe
               Tart.
            
             
          
           
             
               To
               bake
               a
               pudding
               pie
            
             .
          
           
             
               A
               Whitepot
            
             .
          
           
             Of
             
               banquetting
               stuffe
               and
               conceited
               dishes
            
             .
          
           
             
               To
               make
               past
               of
               Quinces
            
             .
          
           
             
               To
               make
               thin
               quince
               cakes
            
             .
          
           
             
               To
               preserue
               Quinces
            
             .
          
           
             
               To
               make
               Ipocras
            
             .
          
           
             
               To
               make
               iellie
            
             .
          
           
             
               To
               make
               Leache
            
             .
          
           
             
               To
               make
               ginger
               bread
            
          
           
             
               Marmalad
               of
               quinces
               red
            
             .
          
           
             
               Marmalad
               white
            
             .
          
           
             
               To
               make
               Iumbals
            
             .
          
           
             
               To
               make
               Bisket
               bread
            
             .
          
           
             
               To
               make
               finer
               iumbals
            
             .
          
           
             
               To
               make
               dry
               sugar
               leach
            
             .
          
           
             
               To
               make
               Leach
               Lumbarde
            
             .
          
           
             
               To
               make
               a
               fresh
               Cheese
            
             .
          
           
             
               To
               make
               course
               ginger
               bread
            
             .
          
           
             
               To
               make
               quince
               Cakes
               ordinary
            
             .
          
           
             
               To
               make
               Cinamon
               sticks
            
             .
          
           
             
               To
               make
               Cinamon
               water
            
             .
          
           
             
               To
               make
               wormewood
               water
            
             .
          
           
             
               To
               make
               sweete
               water
            
             .
          
           
             
               Another
               way
            
             .
          
           
             
               To
               make
               date
               Leache
            
          
           
             
               To
               make
               sugar
               Plate
            
             .
          
           
             
               To
               make
               spice
               Cakes
            
             .
          
           
             
               To
               make
               a
               Banbury
               Cake
            
             .
          
           
             
               To
               make
               the
               best
               March
               Pane.
               
            
          
           
             
               To
               make
               paste
               of
               Genoa
               ,
               or
               any
               other
               paste
               .
            
          
           
             
               To
               make
               any
               Conserue
            
             .
          
           
             
               To
               make
               Conserue
               of
               Flowers
            
             .
          
           
             
               To
               make
               Wafers
            
             .
          
           
             
               To
               make
               Marmalade
               of
               Oranges
            
             .
          
           
             Additions
             
               to
               Banqueting
               stuffe
            
             .
          
           
             
               To
               make
               fine
               Cakes
            
             .
          
           
             
               Fine
               bread
            
             .
          
           
             
               To
               preseru●
               Quinces
               for
               kitchin
               seruice
               .
            
          
           
             
               To
               make
               Epocras
            
             .
          
           
             
               To
               preserue
               quinces
            
             .
          
           
             
               Conserue
               of
               quinces
            
             .
          
           
             
               To
               keepe
               quinces
               all
               the
               yeere
               .
            
          
           
             
               Fine
               Ginger
               Cakes
            
             .
          
           
             
               To
               make
               Sucket
            
             .
          
           
             
               Course
               Ginger-bread
            
             .
          
           
             
               Ordering
               of
               Banquets
            
             .
          
           
             
               Ordering
               of
               great
               Feasts
               and
               proportion
               of
               expence
               .
            
          
           
             OF
             Distillations
             .
          
           
             
               The
               nature
               of
               waters
            
             .
          
           
             Additions
             
               to
               distillations
            
             .
          
           
             
               To
               distill
               water
               of
               the
               collour
               of
               the
               hearbe
               o●
               flower
               you
               desire
               .
            
          
           
             
               To
               make
               aquauita
            
             .
          
           
             
               Another
               excelent
               aquauitoe
            
             .
          
           
             
               To
               make
               aqua
               composita
            
             .
          
           
             
               A
               very
               principall
               aqua-composita
            
             .
          
           
             
               To
               make
               the
               emperiall
               water
            
             .
          
           
             
               To
               make
               Cinamon-water
            
             .
          
           
             
               Sixe
               most
               pretious
               waters
               ,
               which
               Hypocrates
               made
               ,
               and
               sent
               to
               a
               Queene
               sometimes
               liuing
               in
               England
               .
            
          
           
             
               The
               vertues
               of
               seuerall
               waters
            
             .
          
           
             
               An
               excellent
               water
               for
               perfume
            
             .
          
           
             
               To
               perfume
               Gloues
            
             .
          
           
             
               To
               perfume
               a
               Ierkin
            
             .
          
           
             
               To
               make
               Washing
               Bals.
            
             
          
           
             
               To
               make
               a
               muske
               Ball.
            
             
          
           
             
               A
               perfume
               to
               burne
            
             .
          
           
             
               To
               make
               Pomanders
            
             .
          
           
             
               To
               mke
               Vinegar
            
             .
          
           
             
               To
               make
               dry
               vinegar
            
             .
          
           
             
               To
               make
               veriuyce
            
             .
          
           
             
               Additions
               
                 to
                 concei●ed
                 secrets
              
               .
            
             
               
                 To
                 make
                 sweete
                 powder
                 for
                 baggs
                 .
              
            
          
           
             
               To
               make
               sweete
               bags
            
             .
          
           
             
               To
               make
               sweet
               water
            
             .
          
           
             
               A
               very
               rare
               and
               pleasant
               Damaske
               water
               .
            
          
           
             
               To
               make
               the
               best
               vinegar
            
             .
          
           
             
               To
               perfume
               Gloues
            
             .
          
           
             OF
             
               The
               ordring●
               preseruing
               and
               helping
               of
               all
               sorts
               of
               Wines
               ,
               and
               first
               of
               the
               choice
               of
               sweet
               Wines
               .
            
          
           
             
               To
               make
               Muskadine
               ,
               and
               giue
               it
               a
               Fla●●r
               .
            
          
           
             
               How
               to
               ●●auer
               Muskadine
            
             .
          
           
             
               To
               aparill
               Muskadine
               when
               it
               comes
               new
               in
               to
               be
               fined
               in
            
             24
             houres
             .
          
           
             
               To
               make
               white
               Bastard
            
             .
          
           
             
               To
               helpe
               Bastard
               being
               eager
            
             .
          
           
             
               To
               make
               Bastard
               white
               ,
               and
               to
               rid●way
               Laggs
               .
            
          
           
             
               A
               remedie
               for
               Bastard
               if
               it
               pricke
               .
            
          
           
             
               To
               make
               Malmsey
            
             .
          
           
             
               To
               shift
               Malmsey
               ,
               and
               to
               rid
               away
               ill
               W●●es
               .
            
          
           
             
               If
               Sack
               want
               his
               colour
            
             .
          
           
             
               For
               Sack
               that
               is
               tawnie
            
             .
          
           
             
               For
               Sack
               that
               doth
               rape
               and
               is
               browne
               .
            
          
           
             
               To
               colour
               Sacke
               ,
               or
               any
               White-wine
               .
            
          
           
             
               If
               Allegant
               be
               growne
               hard
            
             .
          
           
             
               For
               Allegant
               that
               is
               sower
            
             .
          
           
             
               How
               to
               order
               Renish
               wine
            
             .
          
           
             
               Of
               what
               countries
               VVines
               are
               by
               their
               names
               .
            
          
           
             
               Notes
               of
               gadging
               of
               Wines
               ,
               Oyles
               and
               Liquors
               .
            
          
           
             
               The
               markes
               of
               gadging
            
             .
          
           
             
               The
               Contēts
               of
               all
               manner
               of
               Gascoyne
               wine
               ,
               and
               others
               .
            
          
           
             
               To
               chuse
               Gascoyne
               wines
            
             .
          
           
             
               To
               remedy
               Clarret
               wine
               that
               hath
               lost
               the
               Colour
               .
            
          
           
             
               A
               remedy
               for
               Gascoine
               wine
               ,
               that
               hath
               lost
               his
               colour
               .
            
          
           
             
               A
               remedy
               for
               white
               wine
               ,
               that
               hath
               lost
               his
               colour
               .
            
          
           
             
               For
               white
               wine
               that
               hath
               lost
               his
               colour
               .
            
          
           
             
               A
               remedy
               for
               Clarret
               ,
               or
               white
               wine
               that
               drinks
               foule
               .
            
          
           
             
               For
               red
               wine
               that
               drinke
               faint
               .
            
          
           
             
               For
               red
               wine
               that
               wants
               colour
               .
            
          
           
             
               To
               make
               Tyre
            
             .
          
           
             
               If
               Ossey
               cōpleate
               ,
               or
               Caprock
               haue
               lost
               their
               colour
               .
            
          
           
             
               Of
               mak●ng
               woollē
               cloth
            
             .
          
           
             
               Of
               toasing
               wooll
            
             .
          
           
             
               The
               dying
               of
               wooll
            
             .
          
           
             
               To
               die
               wooll
               blacke
            
             .
          
           
             
               To
               die
               wooll
               of
               haire
               colour
               .
            
          
           
             
               To
               die
               wooll
               redde
            
             .
          
           
             
               To
               die
               wooll
               blew
            
             .
          
           
             
               To
               die
               a
               Puke
            
             .
          
           
             
               To
               die
               a
               Sinder
               colour
            
             .
          
           
             
               To
               die
               green
               or
               yellow
            
             .
          
           
             
               Handling
               of
               wooll
               after
               dying
            
             .
          
           
             
               The
               mixing
               of
               colours
            
             .
          
           
             
               Mixing
               of
               three
               colours
            
          
           
             
               Of
               the
               oiling
               of
               wooll
            
             .
          
           
             
               The
               quantity
               of
               Oile
            
             .
          
           
             
               Of
               the
               tumming
               of
               wooll
            
             .
          
           
             
               Of
               spinning
               wooll
            
             .
          
           
             
               The
               diuersities
               in
               spinning
            
             .
          
           
             
               Winding
               of
               woolle●
               yarn●
            
             .
          
           
             
               Of
               warping
               Cloth.
            
             
          
           
             
               Of
               weauing
               cloth
               ,
               walking
               &
               dressing
               it
               .
            
          
           
             
               Of
               linnen
               cloath
            
             .
          
           
             
               The
               ground
               best
               to
               sow
               hemp
               on
               .
            
          
           
             
               The
               tillage
               of
               the
               groūd
            
             .
          
           
             
               Of
               sowing
               of
               hempe
               or
               flaxe
               ,
            
          
           
             
               Of
               weeding
               hempe
               and
               flaxe
            
             .
          
           
             
               The
               pulling
               of
               hempe
               or
               flaxe
               .
            
          
           
             
               The
               ripening
               of
               hemp
               and
               flaxe
               .
            
          
           
             
               The
               watering
               of
               hemp
               or
               flaxe
               .
            
          
           
             
               The
               time
               it
               shall
               lie
               in
               the
               water
               .
            
          
           
             
               Of
               washing
               out
               of
               Hempe
               or
               Flaxe
               .
            
          
           
             
               Speciall
               ordering
               of
               Flaxe
            
             .
          
           
             
               The
               braking
               for
               Hempe
               Flaxe
            
             .
          
           
             
               The
               drying
               of
               hēp
               or
               flaxe
               .
            
          
           
             
               When
               it
               is
               brak't
               enough
            
             ,
          
           
             
               Diuersity
               of
               brakes
            
             .
          
           
             
               Of
               swingling
               hempe
               and
               flaxe
            
             .
          
           
             
               Vse
               of
               swingle
               tree
               first
               ●urds
               .
            
          
           
             
               The
               second
               swingling
            
             .
          
           
             
               Of
               beating
               hempe
            
             .
          
           
             
               Of
               heckling
               hempe
            
             .
          
           
             
               Dressing
               of
               hempe
               more
               fine
            
             .
          
           
             
               Of
               heckling
               flaxe
            
             .
          
           
             
               The
               dressing
               of
               flaxe
               to
               the
               finest
               vse
            
          
           
             
               Of
               the
               spinning
               of
               hempe
            
             .
          
           
             
               Of
               reeling
               yarne
            
             .
          
           
             
               Of
               the
               scowring
               of
               yarne
            
          
           
             
               Bucking
               of
               yarne
            
             .
          
           
             
               Whitening
               of
               yarne
            
             .
          
           
             
               Of
               winding
               yarne
            
             .
          
           
             
               Of
               warping
               and
               weauing
            
             .
          
           
             
               The
               scowring
               and
               whiting
               of
               Cloth.
               
            
          
           
             
               Of
               Kine
            
             .
          
           
             
               Bignesse
               of
               Kine
            
             .
          
           
             
               Shape
               of
               Kine
            
             .
          
           
             
               The
               breed
               of
               Kine
            
             .
          
           
             
               Depth
               of
               milke
               in
               Kine
            
             .
          
           
             
               Quantity
               of
               Milke
            
             .
          
           
             
               Of
               the
               going
               dry
               of
               Kine
               .
            
          
           
             
               Of
               the
               gentlenes
               of
               Kine
            
             .
          
           
             
               Of
               kindlines
               in
               Kine
            
             .
          
           
             
               The
               best
               time
               to
               calue
               in
               ,
               for
               the
               dairy
               or
               breede
               .
            
          
           
             
               Roaring
               of
               Calues
            
             .
          
           
             
               The
               generall
               vse
               of
               Dairies
            
             .
          
           
             
               The
               howers
               of
               milking
            
             .
          
           
             
               Manner
               of
               milking
            
             .
          
           
             
               The
               ordering
               of
               milk
            
             .
          
           
             
               Ordering
               of
               milk
               vessels
            
             .
          
           
             
               Silling
               of
               milke
            
             .
          
           
             
               Profits
               arising
               from
               milke
            
             .
          
           
             
               Of
               butter
            
             .
          
           
             
               Of
               fleeting
               Creame
            
             .
          
           
             
               Of
               keeping
               Creame
            
             .
          
           
             
               Of
               churming
               Butter
               and
               the
               daies
               .
            
          
           
             
               Manner
               of
               churming
            
             .
          
           
             
               Helps
               in
               churning
            
             .
          
           
             
               The
               handling
               of
               butter
            
          
           
             
               Clensing
               of
               butter
            
             .
          
           
             
               Seasoning
               of
               Butter
            
             .
          
           
             
               Of
               May
               butter
            
             .
          
           
             
               Of
               powdering
               vp
               or
               potting
               of
               Butter
               .
            
          
           
             
               Of
               great
               dairies
               and
               their
               customes
               .
            
          
           
             
               When
               to
               pot
               butter
            
             .
          
           
             
               Vse
               of
               Buttermilke
            
             .
          
           
             
               Of
               Butter-milke
               Curds
            
          
           
             
               Of
               Whigge
            
             .
          
           
             
               Of
               Cheese
            
             .
          
           
             
               Of
               the
               Cheslep
               bag
               or
               runnet
               .
            
          
           
             
               Seasoning
               of
               the
               runnet
            
             .
          
           
             
               To
               make
               a
               new-mike
               cheese
               compound
               .
            
          
           
             
               Cheese
               of
               two
               meales
            
             .
          
           
             
               Cheese
               of
               one
               meale
            
             .
          
           
             
               Of
               f●●ttle
               Cheese
            
             .
          
           
             
               Of
               floaten
               milk-cheese
            
             .
          
           
             
               Of
               eddish
               cheese
            
             .
          
           
             
               Of
               whey
               and
               the
               pr●fits
            
             .
          
           
             
               Of
               whey
               curds
            
             .
          
           
             
               Election
               of
               Corne
               for
               Malt.
            
             
          
           
             
               Of
               the
               Malt
               house
               ,
               and
               the
               situation
               .
            
          
           
             
               Of
               Malt-flowres
            
             .
          
           
             
               Imperfect
               Flowres
            
             .
          
           
             
               Of
               the
               Kilne
               and
               the
               building
               thereof
               .
            
          
           
             
               The
               perfit
               Kilne
            
             .
          
           
             
               Bedding
               of
               the
               Kilne
            
             .
          
           
             
               Of
               fuell
               for
               the
               drying
               of
               Malt
               ,
            
          
           
             
               The
               making
               of
               the
               Garners
            
             .
          
           
             
               The
               making
               of
               cesternes
            
             .
          
           
             
               The
               manner
               how
               to
               make
               Malt.
               
            
          
           
             
               The
               drying
               of
               Mault
            
             .
          
           
             
               The
               dressing
               of
               Malt.
            
             
          
           
             
               Obseruations
               in
               the
               making
               of
               Malt.
               
            
          
           
             
               Of
               Oate-meale
            
             .
          
           
             
               Vertue
               of
               Oates
               to
               Cattell
            
             .
          
           
             
               Vertue
               of
               oates
            
             .
          
           
             
               Making
               of
               oate-meale
            
             .
          
           
             
               The
               vertues
               of
               oate-meale
            
             .
          
           
             
               Diuersities
               of
               drinkes
            
             .
          
           
             
               Strong
               beere
            
          
           
             
               Of
               ordinary
               ry
               Beere
            
             .
          
           
             
               Of
               brewing
               ordinary
               Beere
            
             .
          
           
             
               Of
               brewing
               the
               b●st
               March
               beere
               .
            
          
           
             
               Brewing
               of
               strong
               ale
            
             .
          
           
             
               Brewing
               of
               Bottle
               Ale.
            
             
          
           
             
               Of
               making
               Perry
               or
               Cyder
            
             .
          
           
             
               Of
               Baking
            
             .
          
           
             
               Ordering
               of
               Meals
            
             .
          
           
             
               Baking
               manchets
            
             .
          
           
             
               Baking
               cheate
               bread
            
          
           
             
               Baking
               of
               brown
               bread
            
             .
          
           
             
               Generall
               obseruations
               in
               the
               brew-hause
               and
               Bake-house
               .