A pocket-companion, containing things necessary to be known by all that values their health and happiness being a plain way of nature's own prescribing, to cure most diseases in men, women and children, by kitchen-physick only : to which is added, an account how a man may live well and plentifully for two-pence a day / collected from The good housewife made a doctor, by Tho. Tryon. Good house-wife made a doctor. Selections Tryon, Thomas, 1634-1703. 1694 Approx. 36 KB of XML-encoded text transcribed from 13 1-bit group-IV TIFF page images. Text Creation Partnership, Ann Arbor, MI ; Oxford (UK) : 2003-07 (EEBO-TCP Phase 1). A63808 Wing T3193 ESTC R38375 17351220 ocm 17351220 106407 This keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the Early English Books Online Text Creation Partnership. This Phase I text is available for reuse, according to the terms of Creative Commons 0 1.0 Universal . The text can be copied, modified, distributed and performed, even for commercial purposes, all without asking permission. Early English books online. (EEBO-TCP ; phase 1, no. A63808) Transcribed from: (Early English Books Online ; image set 106407) Images scanned from microfilm: (Early English books, 1641-1700 ; 1105:31) A pocket-companion, containing things necessary to be known by all that values their health and happiness being a plain way of nature's own prescribing, to cure most diseases in men, women and children, by kitchen-physick only : to which is added, an account how a man may live well and plentifully for two-pence a day / collected from The good housewife made a doctor, by Tho. Tryon. Good house-wife made a doctor. Selections Tryon, Thomas, 1634-1703. 24 p. Printed for George Conyers ..., London : 1694. "Licensed, Octob. 25th. 1693." "Price two pence." "How a man may live for two pence or three pence a day very well": p. 22-24. Advertisement: p. 24. 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Diet in disease. 2003-02 TCP Assigned for keying and markup 2003-03 Aptara Keyed and coded from ProQuest page images 2003-04 Mona Logarbo Sampled and proofread 2003-04 Mona Logarbo Text and markup reviewed and edited 2003-06 pfs Batch review (QC) and XML conversion A Pocket-Companion ; CONTAINING Things Necessary to be Known , By all that Values their Health and Happiness : BEING A plain Way of NATURE'S own Prescribing , to Cure most Diseases in Men , Women and Children , by Kitchen-Physick only . To which is Added , An Account how a Man may Live Well and Plentifully for Two-Pence a day . Collected from The Good Housewife made a Doctor , By THO. TRYON . Licensed , Octob. 25th . 1693. LONDON , Printed for George Conyers , at the Golden Ring in Little-Britain , 1694. Notable Things . Of Consumptions . COnsumptions are Decays of the Radical Moisture , whereby the natural Heat of the Stomach is so weakened , that it cannot make a due Separation of Meats and Drinks received , which causes from thence to arise abundance of bad Juices or Phlegm ; so that no good Nourishment can be bred , let the Food be never so Rich ▪ nor the Drink Cordial , which all People afflicted find by Experience . But these Distempers proceed likewise from various Causes . As , 1. From over-charging Nature with too great Quantities of Rich Food : or in Others , by drinking much Brandy , Wine , and strong Drinks , which weakens the natural Heat , and destroys the Action of the Stomach . In Others , and idle , sedentary Course of Life , or want of proper Exercises ; lying in bed too long , too warm Cloathing , and too soft Feather or Down Beds , which proves always prejudicial to to the Health of all Persons . It is caused sometimes by too much frequenting the School of Venus , provoking Nature beyond her Ability , and oft-times corrupts her , in her very Radix . Young married People , as well as the most lewd , are oft caught in this Snare , and let this be a Caution . Others by excessive Heats or Colds , Surfeits and the like Accidents : Some by Fevers and long Fits of sickness ; to some through Melancholly , Grief , or Trouble of Mind , or Despair and Envy . Some have Consumptions Hereditary , which is the hardest of all to cure . Now when thou findest thy self indisposed , and thy Stomach to grow weak , and a general Disorder to run through thy whole Body , and that thy Strength decays ; consider what it was that caused it , whether Temperance , or Intemperance in Meats or Drinks , in respect of the Quantity or Quality , as also their Exercises , and all other Extreams thou hast inured thy self to : Consider further , what Air thou hast lived in , where the Disease was bred , and by this means thou mayest guess at the Cause of thy Distemper . And when this is done , thou oughtest gradually to alter for the better , the whole Course of thy Life ; not in the nature and quality of the Meats and Drinks only , but in their quantity ; as also thy Exercises and the Air , as far as the Condition of thy Life will admit thereof : for change of Food , Exercises , and Airs , work wonders . If withal , you betake your selves to meer simple Meats and Drinks that are easier of Concoction , and generate a freer and firmer Substance . I shall now set down what Food , Drink and Preparations are agreeable to the Stomachs of sick and languishing Persons : And first of Milk. Which is an incomparable Food , and the best way for weak consumptive People to eat it , is Raw ▪ Take what quantity of Milk you please , let it stand open to the Air one Hour or two , then skimm off the Top of it , and eat it with well bak'd Bread ; neither toast your Bread , nor warm your Milk ; except the weather be cold , and then you may make it blood warm , but then do not toast your Bread : You may if you please , eat Bisket with your Milk , but do not eat too great a quantity at once : sometimes you may mix a little Water with the Milk , and sweeten it with good white Sugar : you may eat this three times aday , if you make it your sole Food . Continue this six or eight Months at least ▪ and you will find great Benefit by it : for Distempers that have been many years generating , cannot be cured in a moment , To prepare Milk with Wheat-Flower , an Excellent Way . Take a quart of New Milk , after it has stood five or six Hours from the time it was milk'd , put to it a third part of River or Spring Water , set it on a clear fire ; then take some Wheat-Flower , and temper it with either Water or Milk into a Batter , and when the Milk is ready to boyl , put in your Thickning , and stir it a while ; and when it is ready to boyl again , take it off ; then put as much Salt and Bread to it as you please , then let it cool without stirring it , and it will eat much sweeter : Two spoonfuls of Flower is enough for a quart of Milk and Water , make it about the thickness of ordinary Milk-pottage . This keeps your Body in excellent Temper , neither binds nor loosens too much , and it never tires nor clogs the Stomach . Another way . Take a Quart of Milk and a Pint of Water , add to it as much Oatmeal as you please to have 〈…〉 Thickness , Thin is best . Set it on a 〈◊〉 fire , and when it begins to boyl , take it off , and brew it in two Porringers eleven or twelve times , then set it on the fire again , and when it begins to boyl take it off , and let stand a little , and the large Oatmeal will settle to the Bottom ; then add Bread and Salt to it , and eat it when it is blood warm : this is an Excellent Food , agrees well with weak Natures , and affords firm Nourishment . And if you add at any time to this a new-laid Egg or two , beaten with your Thickening , and put it in as aforesaid , it will make a rich Dish . If you would add Eggs to Milk-pottage , first put your Milk and Water into your S●wce-Pan , take a spoonful of ground Oatmeal , and beat it up with your Egg or Eggs , with either a little milk or water , and when it is ready to boil , stir it in , as in flowr'd milk , and then you need not brew it ; put a little Bread and Salt to all your milk meats , but no Sugar be sure : This is a Substantial and Friendly Food . Observe that Milk is best the first half year after the Cow hath Calv'd , but not so good after taking Bull , or Conception . Milk boil'd by it . it self ▪ is not so good , as when mixt with Oatmeal , Flower , or Water as aforesaid , being not of so cleansing a quality ● the best time to begin Milk-Diet I think is about March or April . Of Furmety , viz. VVheat and Milk are in themselves two good things ; but ordered with Sugar , Spice , &c. is not at a●l to be commended , nor near so good as Milk , Flower and VVater ; the same is to be understood of VVheat butter'd and spiced . Of Boniclabber . Bonic●●●●●● is made by letting your Milk stand till it sowers , which will be in Twenty-fours hours , if the weather be very hot . It has a pleasant sowerish Taste , and must be eaten only with Bread , especially by Consumptive People . It is Excellent against Stoppages , and it 's easie of Concoction . and ●igests all hard or sweet Food ; it cools and cleaneth the whole Body , and quencheth Thrist to a ●onder , it is the best Spoon-meat for Consumptive People that I know . And though it may not be so agreeable to the Pallat at first , yet a little Custom will make it familiar and pleasant . Of Water-Grewel . This is good for Consumptive People , and is made as followeth . Take a quart of Spring or River Water , put to it two Spoonfuls of Oatmeal , then stir it well together , set it on the fire , and when it is ready to boil , take it off , and brew it out of one thing into another ; then let it stand , and the greatest Oatmeal will sink to the Bottom : then pour it off , and add Bread and Salt to it , and Butter if you please , then eat it when it has stood till it is blood warm . This is an Excellent sort of Food . Observe that Milk boiled , is nothing so good as either Raw or Scalded . An Excellent Food for all sorts of People , ●ut more-especially ▪ for Children and sick People . Take a quart of Water , two Spoonfuls of Wheat-flower , and two or three Eggs , beat the Flower and Eggs together with a little water , and when the water begins to boil , stir in your Thickning , and keep it stirring till it is ready to boil ; then take it off , and put Bread and Salt to it , when it has stood till it is blood warm , eat it ; you may put some Butter to it , or an Egg if you like it best : This is an incomparable Food for all sorts of people , it breeds good Blood , opens the Passages , sweetens the Blood , prevents windy Distempers and griping Pains ; it is next to Breast-milk for Children , and it is excellent for Consumptive People , if they keep to it four or five months or more , and eat nothing else , and drinking three our four Glasses of good Ale ; let them use gentle Exercise , and moderate Cloathing , and good sweet hard Beds . This , and all other Spoon-meats made thin , are best . Flummery ▪ Is thus made . Take three Spoonfuls of Oatmeal more or less , and put to it a convenient quantity of water , then let it stand till it begins to be sowerish , then take this Water and Oatmeal , and put it into a Vessel , stirring it , and making it boiling hot with a quick fire and when it does begin to rise , brew it to and fro with your Ladle to keep it from boiling ; this do about four or five minutes , then take it off the fire , and it 's prepar'd . Some eat it with Ale , others with Cream , Milk , and the like , but I think it most beneficial to be eaten with Bread only . It removes Obstructions , strengthens the Stomach , cools the Body , openeth the Passages , and is excellent good for Breakfast in all hot Climates : This is good more-especially for weak Stomach'd People , and those whose Breast , and Passages are obstructed by though phlegmy matter . Another way to make Flummery . Take two or three Spoonfuls of Oatmeal , more or less , and put to it a convenient quantity of Water , and let it stand a day more or less ; then pour off that water , and put on fresh four , five , six , seven , eight , nine or ten times ; letting each water remain on your Oatmeal a certain time , then they take it off , boil it up , some mix it with Cream , and what they please . But this way is not near so good as the former . Of Bread. The best sort for sick People , is that which is made of Wheat-flower , but not too fine dressed ; for then it will be dry and husky ; and your Leaven'd Bread is much better than that made with Yiest ; you may make it after this manner . Take what Flower you please , make a hole in the middle of it , break then your Leaven in ; take as much blood-warm Water , as will wet about half your Flower , mix the Flower and Leaven well together , cover it with the remaining Flower close ; this do in the Evening , and by Morning the whole will be well Leavened : then add some more blood-warm water as is sufficient , and knead it up very stiff and firm , the more pains you take , the better : when you have so done , let it lie warm by some fire , near two hours , till the Oven is ready , then bake it , but let not the Oven-mouth be close stopp'd , that the Air may have more or less Egress or Regress . But the best way is to make it into thin Cakes , and bake them on a Stone , with a Wood-fire under . Of Rye , Barley , Oats , you may make Cakes after the same manner ; put no Salt into your Bread. Of Butter Butter affords good Nourishment ; the best that is for the Stomach , is made from May to August : It 's very wholesome , if eaten moderately with Bread , or with Herbs , Roots or the like . Take good Butter and melt it thick , and put it to your Herbs , as you do Oyl , and it eats as well and pleasant , and can scarce be distinguished from Oyl : this I believe a great many may have cause to thank me for : all Butter ought to be well seasoned with Salt. Cheese Affords good Nourishment , for healthy , working People , if eaten with good store of Bread , and a Cup of good Drink be not wanting ▪ It is altogether as nourishing as Flesh ; it is clean , and of a stronger , firmer Substance , and digests a Cup of Drink better : and he that lives on Bread and Cheese , intermix'd now and then with flower'd Milk , Water-Grewel , Milk-pottage , and Raw Sallads , seasoned with Vinegar , Salt and Oyl ; and drinks good sound Ale and Beer not over strong , shall exceed in Health and Strength him that lives on Bread and Flesh , and drinks the same Liquor . Of Puddings . The best way of making them is thus . Take Milk and Water , Wheat-flower , and Eggs , of each a convenient quantity , and put a little Salt in ; beat them well together , put this Batter into your Bag , boil it in good store of Water , your Potlid off , and over a quick clear fire ; when boil'd sufficient , take it off , butter it , and eat it . Bak'd Puddings are not so good . Of Eggs , and their best way of Dressing . They are an Excellent Food , friendly and innocent in Operation . Dress them as followeth . Let your Eggs be boiled soft , then break the Shell and put them into a Dish , and let them stand till they are Blood-warm ; then with Bread and Salt only eat them : A strong Stomach may eat them with Bread and Butter spread upon it , not melted . Or you may boil them hard , then pill off the Shell , and eat them with Salt , Bread and Vinegar . Poaching is a very good way . Take an Egg , a spoonful of Wheat-flower , and beat it well together , then put it into a Pint of Water boiling hot . stir it together ; then take it off , and eat it with a little Bread , Salt and Butter , and it will make an excellent Meal . Eggs in a Morning supp'd off raw , and Bread eaten after them , is very wholsome . Of Pyes . Pear and Apple-pyes are wholesome and healthy Food , if the Fruit be thorough ripe , and made as they ought to be : The best way is thus . Take good Wheat-flower , make it into a Paste with a little Leaven or Yeast , with Milk and Water , or blood warm Water only , then put it in your Apples or Pears , and if you please add some Carraway or Fennel-seeds . In baking , let the Oven stand almost open , that some Air may come in . When baked , draw them , and cut holes in the top , that the sulphurous Atoms , and fiery Vapours may pass away , eat them not hot , for they are much better cold . Apples raw and ripe , eat with Bread , sometimes are wholesome ; and so are Peaches Plumbs , Gooseberries , Currants , Apricocks and the like , very good Food eaten with Bread ▪ sometimes . And observe by the way , that hot Bread ought not to be eaten , for it is very injurious to the health ; and your Bread ought to stand two days before you eat it . Of Raisins . Raisins is a good sort of Food , if rightly used ; but I think we might well be without them , though they have their uses : For being eaten with Bread , they 'll make a wholesome Breakfast or Supper . As for Currants , they are of little worth to any person besides the Seller ; nor any other sort or Outlandish-Spices , unless they be used physically . The same may be said of Brandy and other Spirits , which often proves profitable , taken in a physical way : But is of fatal consequence , when drunk at every turn . Of Oyl . It is a brave nourishing clean nature , and friendly to most Constitutions : It is very proper to be eaten with Herbs and Fruits . Bread and Oyl make a delicate Breakfast or Supper ; for it cleanseth the passages , breeds good Blood , and is easie of concoction . With Fish it is very good , more especially with Salt-fish ; for it allays the fierce keen property of the salt , and sweetens the lean body of the Fish ; for these purposes it is better then Butter . Observe that toasted Bread is not so good as cold Bread , Olives are not so good as Oyl , nor ought to be freequently eat , for then they obstruct the Stomach , and Passages . The best way of eating them is with Bread only ; but we might as well be without them . Of Sugars . Sugars is an excellent rich Fruit , but in my opinion fit only to be taken physically , and not at every turn to be mixt with our common Food and Drinks , the use whereof , makes it of e●il consequence , particularly all sweetned Drinks and Food , forward the Generation of the Gout , and other Diseases of the Body , which simple innocent Food would prevent , if Temperance be but observ'd : But if Sugar be used in Milk-meats for Old people , it may prove beneficial , but I thing to none else . Of Sugar-Candy . It is made thus : First they boil it as high as other Sugars , then out of the Pans they take this Syrup , and put it in an Earthen Pot ; then they set it in a hot Stowe , there to stand 9 or 10 days ; in that time the fierceness of the sulphureous heat coagulates it into an hard tough substance , then you take it out from the Syrup , and put the Candy or hard Lumps into the Stowe again , but made about 2 or 3 degrees hotter , where it must remain 9 or 10 days longer , and then 't is done . There is two sorts of it , one White , the other Brown , but they are both of one nature and operation ; they are much made use of for Coughs , Colds and Stoppages , which in my opinion there is nothing more contrary and burthensome to Nature in such cases than this very thing , and therefore ought to be abandoned ; for in truth the best Food for those that are invaded with these Colds , &c. are thin brisk Grewels and Pottages , made as I have taught before ; also good raw Sallads with Bread and Oyl , but eat Oyl sparingly : likewise Bread and Butter , and all sorts of lean Food , light of digestion ; and for Drinks , Water and Rhenish-wine , Toast and Water , or Water and White-wine , two-parts Water , and one Wine , or good small Ale with moderate exercise and cloathing , walking in the open Air sometimes , which will gradually cleanse the passages , and open all Obstructions , and soon remove these Distempers . Of the Occasion of Colds and Coughs ; and of their Cure. Coughs and Colds are produced by intemperance in Meats , Drinks , Exercises and Habits , or by eating or drinking too much in quantity , and things of a contrary quality , or improperly prepar'd , and not from thin cloathing , as many imagine : for if the inside be sound and clean , there is little danger of outward Inconveniencies . The best way to prevent outward Colds , and the Evils that happen through thick and thin Cloathing , and by heats , sweatings , and the like , is to change your Cloaths often . As for Example : Put on when you stay at home in a morning one sort of Cloaths , and when you go out , put off your Cloaths to your Shirt , and put on fresh and cold Cloaths , and again at night pull off them to the Shirt , and put on the others . And for those that sweat much by their labour , let them pull off all their Cloaths , Shirt and all , and put on fresh Shirts , and cold Cloathing ; and for those that over-travel themselves , let them do the like ; but observe that both sit still a while , before they either eat or drink . Observe farther by the bye , the Pruens , Figs , and Nuts , and Almonds , and many other such like things , ought not be eaten at all , except only with common Bread , or in Physical way , in opening Drinks . Also Candied-Gingers , all sorts of Conserves , and Preserves , and all Confections , Hodge-Podge , Cakes , Buns , are very prejudicial for , and obstruct the Passages , generate Crudities , spoil the Stomach , and prepare Matter for a multitude of Diseases . Of Canary . Canary is an excellent cordial Liquor , eat a good piece of Bread , and drink a Glass of Canary a●ter it , and it will make a rich meal . It is in my opinion the best Cordial an Apothecary has in his Shop ; for any man in time of Disorder and Sickness . Of Sherry . It is a fine cordial Wine , as good for common Drinks as Canary , being mixt with Water , it begets Appetite , cleanseth the Passages , and helps Concoction ; it purges by Urine more than Canary : But this , as all other Liquors , must be drank with discretion and temperance , and not too frequent . Of White-wine . White-Wine is an excellent cleansing Liquor , it begets Appetite , and purges by Urine ; but let it not be too frequently drunk , left it indispose the body , by putting it into an unnatural Flame . Of Rhenish-wine . Rhenish-Wine is an excellent cleanser of the Stomach , somewhat a-kin to White-Wine , it begets Appetite , and helps Concoction . As for Old-Hock , esteem'd by some , it is the most prejudicial of any Liquor , and therefore ought to be forborn . Of Claret . Claret is a good Stomach-Wine , moderately drunk ; it helps concoction , and begets appetite , it is the best of Wines for those that eat abundance of Fat-flesh , and succulent Foods : But it purges not by Urine so much as White . Take notice that this as all other Liquors , are not to be frequently used , for then they are prejudicial ; but a Glass of Claret , or a Dram of Brandy ▪ or the like , are good Cordials when you have eat too much in quantity of any Foods , too foul or gross in quality . Of Cyder . Cyder if well made and fermented , is a fine brisk Liquor , and altogether as good as Claret or White-Wine , and perhaps better for English Bodies , if drunk temperately . Note , that no Cyder ought to be Kept above one year , if you regard your health . Of Mum. Mum if temperately drunk , is very wholesome for melancholly Flegmatical people , and for those whose Food is coarse Bread and Cheese , Flower'd Milk , Herbs , and Lean Pottages ; but I think it not near so wholesome as well brewed Ale. Of Coffee . Coffee ought to be used only in a Physical way by them that are troubled with Fumes and dulling Vapours that fly into their heads : it is likewise good after hard Drinking , Weariness , Labour and Fasting : but for others , I think it best to forbear it : Yet a Dish will do no man harm . Tea Is an innocent harmless Liquor , that purges by Urine , and is of an opening Quality ; but it is not comparable to an Herb call'd Dandelion ; which being infused in boyling hot water about half an hour , and then pour the Liquor from the Herbs , and sweetned with white Sugar , is a much better Drink . It purgeth by Urine , and cleanseth the Stomach . Sage , Penyroyal , Thyme or Mint , dried in their proper season , and kept in Bags , make as good Liquor as Tea . Of Sallads . Take Sorrel , Parsly and Spinnage , Lettice , and some few Onions ; then add salt , Vinegar and Oyl , a good quantity ; if you cannot get Oyl , good Butter melted may serve as well , for it is scarce dicernable from Oyl ; but let the Salt predominate . Eat Bread only with the Sallad , which is better than if you eat Bread and Meat , or Bread and Butter , or Cheese . Another . Take Sorrel , Lettice , Pepper , Grass , Spinnage , Tops of Mints , and Onions , seasoned as before . Another . Take Sorrel , Lettice , Cellery , Spinnage , Onions , and Endive seasoned as before . Another . Sage , Mint , Penyroyal , Balm and some Lettice and Sorrel ; eat them as before : This is brave Sallad . Another . Young green Buds of Coleworts with Onions , is a good Sallad , seasoned as before . Another . Taragan , Nettle-tops , Penyroyal , Mint , Parsly , Sorrel , Lettice , and Leaves of Coleworts eat as before , is an excellent Sallad , if seasoned to the highest degrée . A Sallad for Winter . Parsly , old Onions , Endive , Cellery , Lettice , Sorrel and Colewort ▪ plants , Seasoned with Salt , Oyl and vinegar , is an excellent warming and cherishing Sallad . Another . Take Cellery , Endive , Spinnage and Lettice , and half a head of Garlick in it , seasoned with Salt , Vinegar and Oyl , this is a brave Sallad . Sallads are good at all times , but most proper from end of Ianuary to the 1st of Iuly : Then again from September till December ; and indeed all Winter , if the Weather be open . In Spring . Spinnage , Corn-sallad , Nettle-tops , and the Buds of young Cabbage , and others the like nature , being boil'd ▪ is an excellent corrective to them that eat Flesh-meat ; they loosen the Belly , and open Obstructions . In April , May and Iune eat Spinnage , Parsly , Lettice , Mint-tops , Borage , Scurvy , Dandilyon , Comfory , and the like , boil'd in plenty of Water over a brisk Fire ; add to them Butter melted , and some Salt ; then eat with Bread , or Bread and Flesh is good Food . The best way to make Herb-Pottage . Smallage , Clivers , Watercresses , Elder-buds and Nettle-tops ; put water to them proportionable to your Herbs ; then add Oatmeal as much as you think fit to leave it in thickness : when the Water is ready to boil , put your Herbs in , cut , or uncut ; then when it is again ready to boil , take a Spoon or Ladle and lade it , so that you keep it from boiling ; do this eight or nine minutes , then take it off and eat it blood-warm , with the Herbs in it , or strained ; adding a little Butter , Salt and Bread , This is an admirable cleansing Sallad . Another . Spinnage , Corn-sallad , Tops of Pennyroyal and Mint , ordered and eat as before . To make the best Herb Diet-drink . Supposing your Herbs well gather'd , and dry and kept in Bags ; take what Herb you think fit , put it in a Linnen Bag and steep it 7 or 8 hours in Beer , Ale , or Wine , or other Liquor , and then take it out , and it is done : Let not your Wormwood be steep'd above three or four hours ; observe that one sort of Herb by it self is much better than Compounds . To prevent the Scurvy . Eat not Meat and Drinks too strong for Nature , for Nature ought to be stronger than the Food . Meat and Drink ought not to be eat that are of a contrary Quality to the Constitution . Have a care of eating to Fulness , or to Excess . Take care that your Victuals be in all respects properly prepared , for some will but half doe it , others over doe it . Let all sorts of Flesh and gross food be boiled in plenty of Water , and over a brisk fire . Forbear eating too much flesh . It is most unwholsome in Iuly , August , September , October . Forbear eating too much Fish. Remember you eat not before the former Food be digested . Drink moderately ; let your ordinary Drink not be hard , stale , nor sowre , nor too new . Let your Clothing be moderate . Let your Houses be airy , your Beds hard , clean and sweet ; use proper Exercise and Labour in open airy places ; take Walks often by River-sides , or on Plains and Downs ; observe the Rules of Chastity , avoid all compounded Foods ; avoid Carking Cares , Hates , Revenge , Envy , Violence , Oppression ; keep a good Conscience , for that 's a continual Feast : Hearken to the Voice of Wisdom , and the Dictates of Reason and Nature , and that will bring thee to endless Felicity . An Excellent Poultice , Which cures scalded Limbs , Burns , Boils , Fellons , Tumors ▪ proceeding from choler , phlegm or melancholly . It also cures all Contusions , Inflammations or Bruises , either with ▪ or without a Wound ; old Wounds , Ulcers , or running Sores : Excellent also against the Gout , and Inflammation of the Eyes ; admirable against sore Breasts , and Bites of Dogs , or any other hurt of what kind or nature soever : which is thus . Take two Pints of Water , River , Rain , or Spring ▪ their take as much ground Oatmeal as will make it thick , fit for a Poultice ; add to it two ounces of good Sugar , a handful of Dandelion cut small , then place it over the fire in an open and convenient Vessel , keep it stirring till it is boiling-hot , and then it is made . Another . Take about a Quart of Water , then take as much Houshold-bread as will make it thick , and three Ounces of beaten Raisins of the Sun , and one Ounce of Sugar , and about half a Pint of new Ale ; stir all together , and make them boiling-hot over a clear fire , and it 's done , Another . One quart of Water , as much Bread as will make it Thick , Five Ounces of Raisins of the Sun , and one Ounce of Coriander Seeds , beaten with a Glass of Ale , made boiling-hot , and then it is prepared . Another . One quart of Water and Bread , to make it as thick as a Poultice ; of Sugar two Ounces , a Glass of Sack , or for want of that , other Wine , make it boiling-hot . Apply these Medicines to the Part afflicted , by spreading the Poultice pretty thick on a Linnen Cloth , that will cover the whole part , somewhat warmer than milk from the Cow ; but let it not be so hot as is usual , for Extreams prove generally prejudicial . Apply these Poultices every two hours at least in the day , and three or four times in the night , if the Wound be dangerous ; otherwise ten times in a day and a night will do : when you take the Poultice off , put that away , and put a fresh on every time , and keep a constant Repetition for 4 , 5 , 6 , 7 , 8 , 9 , 10 , or 11 days , if occasion be ; but it will cure most Distempers in less time , if you observe this method : But be sure wash your sores 'twixt whiles , with Water and Sugar , and sometimes with Water and fresh Butter beaten together , which will keep it clean and pliant . How a Man may Live for Two Pence or Three Pence a Day very well . A Man in the Countrey may Live Plentifully for Two Pence a Day ; for in many Countries you may have Two quarts of milk for a Penny , to which add a Pint of Water , and not half a penny-worth of Flower , and make it into Flower'd-milk , according to our Directions , and you will have a Noble Dish , sufficient for Four People , and this stands but in Three-half-pence ; eat some Bread with it , and there is no Victuals affords better Nourishment , and that to all Ages , but especially young people . The like is to be understood of other Foods , where every one observes his time of eating , and his weight and measure of Food , and a great Trouble and Waste will thereby be avoided . As to Quantity of other Foods , we suppose that Sixteen Ounces , solid Food , to wit , Bread , Cheese , Butter , and Eggs , may be sufficient Twenty-four hours for a labouring man , and the best time for eating , we suppose to be about Eight in the Morning , and Four in the Afternoon . If the Food be Flower'd-milk , then a Pint of it , and four Ounces of Bread and Butter or Cheese , is sufficient : If Water-Grewel or Pottage , a Pint and four Ounces of Bread and Cheese : If Raw milk , the same ; but if Flower'd-milk with an Egg in it , Three Ounces of Bread and Butter or of Cheese , will be sufficient . If you eat Raw Sallad , weigh only your Bread , ●nd about Five Ounces will be sufficient , with an Ounce of Cheese or Butter to eat after your Herbs ▪ As for Puddings , Apple-Pies , and the like , I leave ●o every ones Discretion , but you must be sparing ●nd temperate . As for Drink , Water has the first place ; and a quart of Water mixt with two Spoonfuls of ground Oatmeal , and well brew'd together , Ten or Twelve times out of one Porringer into another , make an Excellent Drink , and in Summer-time 't is very pleasant . In Winter-time if you make it blood warm , it will drink well ; milk and water is an Excellent Drink . Thus you see a Small Matter sufficeth a Moderate Man. How the Poor may Subsist well these Hard Times for Two Pence a Day , and Less . Take a Peck of good Wheat-flower , make half of it into a Loaf , the other half keep for to use as followeth . Put to a quart of water a spoonful or two of Flower , and make it as we before d●●rected you to make Milk-pottage ; eat the Brea● in quantity , so much as that it may last till your Pottage is spent . This is an Excellent Food , and ●ffords good Nourishment ; and by this , the Poor ●ay Subsist well these Hard Times for less than ●wo Pence a Day . If you put a Quart of Milk , and a Pint of Wa●er , a Spoonful of Flower , and order it as before ●●rected ; it will be Excellent and Pleasant Food . Another Cheap way for the Poor . Take a Pint of Pease , and put to them Three Quarts or a Gallon of Water , let them stand on a slow Fire two Hours , but let them not boil : then ●ake an Onion and a little Sage shred well , and ●ut into the Pease , and stir them a little ; then ●ake a Spoonfull of Flow●● or Oat-meal ground , and beat it well together with a little Water , and put to it , and then let your Pottage boil up a little , then put a little Salt to it . Eat with this a little Bread , and you will find it an excellent ▪ nourishing and pleasant Food . To take Ink out of Paper . Take Aqua-Fortis , and dip a little of it upon the Blot , or Writing you would take out , and immediately it will disappear ; then take a little Water steep'd in Allom , and wash it over with it , and whe● dry , it will make it look as clear and white as a● first ; otherwise , the Aqua-Fortis alone will make 〈◊〉 yellow Stain . How to Bottle Cyder . In March Bottle your Cyder , and if you put in a●●ut half a Spoonful of Spirit of Clary , it will make ●●e Liqu●● so perfectly resemble the best Canary , ●hat few good and exercis'd Pallats , will be able to distinguish it . How to make Copper-look ▪ as well as the Best Silver . Take Crema Tartar , two Drams , the best Leaf-Silver one Dram , and Aqua-Fortis four or five Drops : make it into a Paste , and rub it on your Copper , and immediately it will look well . FINIS . *** Lithgow's Nineteen Years Travels through the most Eminent Places of the Habitable World. Containing an Exact Description of the Customs , Laws , Religions , Policies , and Government of Emperors , Kings , and Princes ; also of the Countries and Cities , Trades , Rivers , a●d Commerce in all Places where he Travell'd , &c. Printed for George Conyers at the Golden-Ring in Little-Britain .