The English house-vvife Containing the inward and outward vertues which ought to be in a compleate woman. As her skill in physicke, surgery, cookery, 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, and dying, the knowledge of dayries, office of malting, of oates, their excellent vses in a family, of brewing, baking, and all other things belonging to an houshold. A worke generally approued, and now the fourth time much augmented, purged and made most profitable and necessary for all men, and the generall good of this kingdome. By G.M.
         Country contentments, or the English huswife
         Markham, Gervase, 1568?-1637.
      
       
         
           1631
        
      
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             The English house-vvife Containing the inward and outward vertues which ought to be in a compleate woman. As her skill in physicke, surgery, cookery, 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, and dying, the knowledge of dayries, office of malting, of oates, their excellent vses in a family, of brewing, baking, and all other things belonging to an houshold. A worke generally approued, and now the fourth time much augmented, purged and made most profitable and necessary for all men, and the generall good of this kingdome. By G.M.
             Country contentments, or the English huswife
             Markham, Gervase, 1568?-1637.
          
           [10], 252 p. : ill. (woodcuts)
           
             Printed by Nicholas Okes for Iohn Harison, and are to be sold at his shop at the signe of the golden Vnicorne in Pater-noster-row,
             London :
             1631.
          
           
             Dedication signed: Geruase Markham.
             Originally published in 1623 as "Country contentments, or the English huswife", which was an enlargement of book 2 of "Countrey contentments, in two bookes".
             Reproduction of the original in the University of Glasgow. Library.
          
        
      
    
     
       
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         eng
      
       
         
           Home economics -- England -- Early works to 1800.
        
      
    
     
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           THE
           ENGLISH
           HOVSE-VVIFE
           .
           CONTAINING
           The
           inward
           and
           outward
           Vertues
           which
           ought
           to
           be
           in
           a
           compleate
           Woman
           .
           As
           her
           skill
           in
           Physicke
           ,
           Surgery
           ,
           Cookery
           ,
           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
           ,
           and
           Dying
           ,
           the
           knowledge
           of
           Dayries
           ,
           office
           of
           Malting
           ,
           of
           Oates
           ,
           their
           excellent
           vses
           in
           a
           Family
           ,
           of
           Brewing
           ,
           Baking
           ,
           and
           all
           other
           things
           belonging
           to
           an
           Houshold
           .
           A
           Worke
           generally
           approued
           ,
           and
           now
           the
           fourth
           time
           much
           augmented
           ,
           purged
           and
           made
           most
           profitable
           and
           necessary
           for
           all
           men
           ,
           and
           the
           generall
           good
           of
           this
           Kingdome
           .
           By
           
             G.
             M.
          
           
        
         
           LONDON
           .
           Printed
           by
           
             Nicholas
             Okes
          
           for
           IOHN
           HARISON
           ,
           and
           are
           to
           be
           sold
           at
           his
           shop
           at
           the
           signe
           of
           the
           golden
           Vnicorne
           in
           Pater-noster-row
           .
           1631.
           
        
      
       
         
         
         
           TO
           THE
           RIGHT
           HONOVRABLE
           AND
           MOST
           EXCELLENT
           Ladie
           ,
           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
           &
           serue
           you
           ;
           and
           though
           it
           can
           adde
           nothing
           to
           your
           owne
           rare
           and
           vnaparalleld
           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
           charity
           .
           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
           Ladie
           )
           that
           much
           of
           it
           was
           a
           Manuscript
           which
           many
           yeeres
           agon
           belonged
           to
           an
           Honourable
           Countesse
           ,
           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
           honorable
           piety
           and
           goodnes
           ,
           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
             House-wife
             .
             pag.
             2
          
           
             Her
             garments
             .
             pag.
             4
          
           
             Her
             dyet
             and
             generall
             vertues
             .
             pag.
             4
          
           
             Feauers
             and
             their
             kindes
             .
             pag.
             
               5.51
               .
               ●6
            
             .
          
           
             To
             make
             one
             swea●e
             .
             pag.
             8.11
          
           
             A
             preseruatiue
             against
             the
             plague
             .
             pag
             ▪
             9
          
           
             A
             Cordiall
             against
             infection
             .
             pag.
             11
          
           
             To
             draw
             a
             plague-botch
             to
             any
             place
             .
             pag.
             11
          
           
             For
             the
             head-ache
             .
             pag.
             11.16.17
          
           
             For
             the
             Frenzie
             .
             pag.
             12
          
           
             For
             the
             lethargie
             .
             pag.
             12
          
           
             To
             prouoke
             Sleepe
             pag.
             12.37
          
           
             For
             the
             swimming
             of
             the
             head
             .
             pag.
             12
          
           
             For
             the
             Palsey
             .
             pag.
             13
          
           
             For
             all
             colds
             and
             coughes
             .
             pag.
             12.22
          
           
             For
             the
             Falling-sicknes
             .
             p.
             14
          
           
             To
             helpe
             hearing
             .
             p.
             14.17
          
           
             Xor
             the
             Rhume
             .
             pag.
             
               14.21
               15.19
            
          
           
             For
             stinking
             breath
             .
             pag.
             14.
             
          
           
             For
             the
             tooth-ake
             .
             pag.
             
               14
               .
               1●
            
          
           
             For
             all
             sore
             eyes
             .
             p.
             
               16
               ●●
               .
               1
            
          
           
             For
             a
             Canker
             .
             p
             
               16.19
               .
               ●0
            
          
           
             For
             swell●ng
             in
             the
             mouth
             .
             pag.
             16
          
           
             For
             the
             Q●●●sey
             or
             Sq●●nacie
             .
             pag
             17.18
          
           
             For
             drunkennesse
             .
             pag.
             17
          
           
             To
             quicken
             wit.
             pag
             ▪
             17
          
           
             For
             the
             Kings-euill
             .
             pag.
             17
          
           
             To
             staunch
             bloud
             .
             pag.
             
               27.28.52.26
               27
            
          
           
             To
             draw
             out
             bones
             .
             pag.
             18
          
           
             For
             the
             falling
             of
             the
             mou●d
             of
             the
             head
             .
             pag.
             18
          
           
             To
             make
             teeth
             white
             ,
             &c.
             pag.
             18
          
           
             For
             any
             venome
             in
             the
             eare
             .
             pag
             19
          
           
             For
             stinking
             nostrills
             .
             p
             19
          
           
             To
             make
             haire
             growe
             .
             p
             21.41
          
           
             For
             a
             Saucie
             face
             .
             pag.
             21
          
           
             For
             hoarsnes
             in
             the
             throate
             pag.
             22
          
           
             For
             the
             Tyssicke
             .
             pag.
             22
          
           
             For
             griefe
             in
             the
             Stomacke
             .
             pag.
             22
          
           
             
             For
             spitting
             blood
             .
             pag.
             23
          
           
             For
             vomiting
             .
             pag.
             23
          
           
             For
             the
             Illica
             .
             passio
             .
             p.
             23.24
          
           
             ☞
             Aditions
             to
             the
             diseases
             of
             the
             stomacke
             .
             pag.
             24
          
           
             For
             paine
             in
             the
             brest
             .
             p.
             24
          
           
             For
             the
             mother
             .
             pag.
             24
          
           
             Obstructions
             in
             the
             liuer
             .
             pag.
             24.25
          
           
             For
             the
             Plurisie
             .
             pag
             ▪
             25
          
           
             For
             a
             stitch
             .
             pag.
             25.28
          
           
             For
             any
             Consumption
             .
             p.
             25
          
           
             ☞
             For
             the
             Iaundise
             .
             pag.
             
               26
               ,
               27
            
          
           
             Ed●tions
             to
             the
             diseases
             of
             the
             liuer
             .
             pag.
             27
          
           
             For
             a
             ring-worme
             .
             pag.
             27
          
           
             For
             the
             dropsie
             .
             pag.
             28
          
           
             For
             the
             spleene
             .
             pag.
             28.29
          
           
             For
             pa●ne
             in
             the
             side
             .
             pag.
             28
          
           
             For
             fatnesse
             &
             short
             breath
             .
             ☞
             pag.
             28
          
           
             Aditions
             to
             the
             diseases
             of
             the
             spleena
             .
             pag.
             29
          
           
             Eor
             the
             diseases
             of
             the
             heart
             .
             pag.
             29
          
           
             For
             the
             wind
             ●hollicke
             .
             pag.
             
               29.
               
               ●●
               .
               32
               34
            
          
           
             For
             a
             laske
             .
             30.32.56
          
           
             For
             the
             bloody-slixe
             .
             pap
             .
             
               30
               31.32.56
            
          
           
             For
             Costiuenesse
             .
             pag.
             31.32
          
           
             ☞
             For
             wormes
             .
             pag.
             31
          
           
             Aditions
             to
             the
             diseases
             in
             the
             belly
             .
             pag.
             32
          
           
             Hardnesse
             of
             the
             belly
             .
             p.
             32
          
           
             For
             the
             stopping
             of
             the
             wombe
             .
             pag.
             32
          
           
             For
             the
             rupture
             .
             pag.
             33.36
          
           
             For
             the
             stone
             .
             pag.
             33.35
          
           
             To
             helpe
             vrine
             .
             pag.
             36.37
          
           
             For
             the
             strangullion
             .
             pag.
             36
          
           
             Aditions
             to
             the
             diseases
             of
             the
             reines
             .
             ☜
             pag.
             37
          
           
             For
             the
             gonorda
             .
             pag.
             37
          
           
             For
             weakenes
             in
             the
             back
             .
             37
          
           
             For
             the
             hemoroids
             .
             pag.
             37
          
           
             For
             the
             falling
             of
             the
             fundament
             .
             pag.
             38
          
           
             Aditions
             to
             the
             diseases
             of
             the
             priuie
             parts
             .
             ☜
             pag.
             38
          
           
             For
             the
             greene
             sicknes
             .
             p.
             38
          
           
             To
             increase
             womans
             milke
             .
             pag.
             39.40
          
           
             To
             dry
             vp
             milke
             .
             pag.
             39
          
           
             For
             ease
             in
             child-bearing
             .
             39
          
           
             For
             the
             dead
             child
             .
             pag.
             40
          
           
             For
             aptnes
             to
             conceiue
             .
             p.
             40
          
           
             Aditions
             to
             womans
             infirmities
             .
             ☜
             pag.
             40
          
           
             For
             the
             flowers
             .
             pag.
             40
          
           
             For
             the
             matrixe
             .
             pag.
             40
          
           
             For
             sore
             breasts
             .
             pag.
             39.41
          
           
             For
             woemen
             in
             child-bed
             .
             pag.
             40.41
          
           
             For
             the
             Mopphew
             .
             p.
             41
          
           
             For
             the
             Goute
             .
             pag.
             41
          
           
             
             For
             the
             Ctattica
             .
             pag.
             42
          
           
             For
             the
             stinging
             of
             venomous
             beasts
             .
             pag.
             42.49
          
           
             For
             swelld
             leggs
             .
             pag.
             42
          
           
             For
             old
             and
             new
             sores
             .
             pag.
             43.45.47.48.51.52
          
           
             For
             scabs
             and
             itch
             .
             pag.
             
               43.49
               50
            
          
           
             For
             the
             Leprosie
             .
             pag.
             44
          
           
             For
             pimples
             .
             pag.
             44
          
           
             Prime
             parts
             burnt
             .
             pag.
             44
          
           
             For
             any
             burning
             .
             p.
             44.46.47
          
           
             For
             scalding
             .
             pag.
             44
          
           
             To
             eate
             away
             dead
             flesh
             .
             pag.
             45.47
          
           
             For
             sinewes
             cut
             or
             shrunke·
             45.52
          
           
             To
             breake
             an
             impostume
             .
             pag.
             46.49
          
           
             For
             a
             ring-worme
             .
             pag.
             49
          
           
             To
             take
             away
             Scarres
             of
             the
             Small-poxe
             .
             pag.
             50
          
           
             For
             the
             French-poxe
             .
             pag.
             50.51
          
           
             ☞
             Additions
             to
             greene
             wounds
             .
             pag.
             51.52.53
          
           
             For
             pricking
             with
             a
             thorne
             .
             pag.
             53
          
           
             ☞
             Additions
             for
             atch
             and
             swelllings
             .
             pag.
             53.54
          
           
             For
             paine
             in
             ioynts
             .
             pag.
             54
          
           
             ☞
             Additions
             to
             griefe
             in
             the
             bones
             .
             pag.
             44.55
          
           
             A
             bath
             to
             cleare
             the
             skin
             .
             55
          
           
             The
             oyle
             of
             swallowes
             .
             pag.
             57
          
           
             Oyle
             of
             Camomile
             .
             pag.
             57
          
           
             Oyle
             of
             Lauendar
             .
             pag.
             58
          
           
             To
             make
             smooth
             hands
             .
             p.
             58
          
           
             To
             make
             
               Dr.
               STEVENS
            
             water
             .
             pag.
             58
          
           
             To
             make
             rosasolis
             .
             pag.
             59
          
           
             ☞
             Aditions
             to
             oyles
             .
             pag.
             60
          
           
             To
             make
             oyle
             of
             Roses
             or
             Violets
             .
             pag
             60
          
           
             Oyle
             of
             Nutmegs
             .
             pag.
             60
          
           
             Oyle
             of
             Spike
             .
             pag.
             61
          
           
             Oyle
             of
             Masticke
             .
             pag.
             61
          
        
         
           
             CHAP.
             2.
             
          
           
             THe
             outward
             and
             actiue
             knowledge
             of
             the
             houswife
             .
             pag.
             62
          
           
             Knowledge
             of
             hearbs
             .
             pag.
             62
          
           
             Skill
             in
             gardens
             .
             pag.
             63
          
           
             Skill
             in
             cookerie
             .
             pag.
             65
          
           
             Of
             sallets
             simple
             &
             c●mpoun●
             pag.
             65.66.67.68.69
          
           
             Of
             fraises
             of
             all
             kinds
             .
             pag·
             69.70.71.72.73
          
           
             Of
             Quelquichoses
             .
             pag.
             73
          
           
             ☞
             Additions
             to
             Cookery
             .
             p.
             74
          
           
             Puddings
             of
             all
             kinds
             .
             pag.
             74.75.79.77
          
           
             Boyld
             meates
             of
             all
             kinds
             .
             
             pag.
             
               78.79.80.81.82
               83.84.85
            
          
           
             The
             Ooleopothrigo
             .
             p.
             81
          
           
             ☞
             Additions
             to
             boyld-meats
             .
             pag.
             05.86.87
          
           
             Roast-meates
             of
             all
             kindes
             .
             pag.
             88.90.91.92.93.94.95.96
          
           
             Obseruations
             in
             Roast-meats
             .
             pag.
             88
          
           
             Spitting
             of
             meats
             .
             pag.
             88
          
           
             Temperature
             of
             fire
             .
             p.
             88
          
           
             Complexion
             of
             meats
             .
             p.
             89
          
           
             Basting
             of
             meats
             .
             pag.
             89
          
           
             To
             know
             when
             meats
             are
             enough
             .
             pag.
             89
          
           
             Ordering
             of
             meats
             to
             be
             roasted
             .
             pag.
             95
          
           
             Sauces
             of
             all
             kinds
             .
             p.
             
               96.97
               68.99
            
          
           
             ☞
             Additions
             to
             Sauces
             .
             p.
             99.100
          
           
             Of
             Carbonados
             .
             p.
             100.101
          
           
             ☞
             Additions
             to
             Carbonados
             .
             pag.
             102
          
           
             Dressing
             of
             fish
             .
             p.
             102.103.104
          
           
             Of
             the
             pasterie
             and
             bakt-meats
             .
             p.
             104.106.107.108.109
          
           
             Mixture
             of
             pastes
             .
             pag.
             105
          
           
             Of
             puffe-paste
             .
             p.
             105
          
           
             ☞
             Additions
             to
             the
             pastery
             .
             p.
             109.110.111.112.113.114.115.121
          
           
             To
             recouer
             Venison
             taynted
             .
             pag.
             113
          
           
             To
             preserue
             Quinces
             to
             bake
             .
             pag.
             115
          
           
             Of
             Tarts
             .
             pag.
             
               116.117.118.119
               ,
               120.121
            
          
           
             Of
             white-pott
             .
             pag.
             122
          
           
             Of
             Banqueting
             stuffe
             of
             all
             kinds
             .
             p.
             
               122.123.124.125.126
               127.128.129.130.131
            
          
           
             Of
             diuers
             waters
             .
             p.
             127.128
          
           
             To
             make
             any
             Conserue
             .
             p.
             131
          
           
             To
             make
             waffers
             .
             pag.
             131
          
           
             ☞
             Additions
             to
             Banqueting-stuffe
             .
             p.
             132.123.124.135
          
           
             To
             make
             Ipocras
             .
             pag.
             133
          
           
             To
             Candy
             any
             thing
             .
             p.
             136
          
           
             Ordering
             of
             banquets
             .
             p.
             136
          
           
             Ordering
             of
             great
             Feasts
             .
             pag.
             137
          
        
         
           
             CHAP.
             3.
             
          
           
             OF
             distillations
             &
             their
             vertues
             ,
             from
             p.
             140.
             to
             147
          
           
             The
             vertues
             of
             seuerall
             waters
             .
             147.148.149
          
           
             Of
             perfuming
             .
             pag.
             
               149.150
               
               151.154
            
             .
          
           
             To
             make
             Pomanders
             .
             p.
             151
          
           
             To
             make
             vinegar
             .
             pag.
             151.152.154
          
           
             To
             make
             v●●●huyce
             .
             p.
             152
          
           
             ☞
             Additions
             to
             conceited
             secrets
             .
             pag.
             
               152
               153
            
          
           
             To
             perfume
             Gloues
             .
             pag.
             154
          
        
         
           
             CHAP.
             4.
             
          
           
             The
             ordering
             ,
             preseruing
             ,
             and
             helping
             of
             all
             sorts
             of
             Wines
             .
             p.
             155.156.157
             .
             &c.
             to
             
               162.165
               166
            
          
           
             Of
             Gaging
             .
             p.
             162.163.164
             .
          
           
             To
             chuse
             Wines
             .
             pag.
             164.
             
          
        
         
           
             CHAP.
             5.
             
          
           
             Of
             Wooll
             ,
             Hempe
             ,
             Flaxe
             ,
             Cloth
             and
             dying
             of
             all
             Colours
             from
             pag.
             
               167
               190
            
          
        
         
           
             CHAP.
             6.
             
          
           
             OF
             dairies
             ,
             butter
             ,
             cheese
             ,
             &c.
             from
             pag.
             190.
             to
             206
          
        
         
           
             CHAP.
             7.
             
          
           
             THe
             office
             of
             the
             Maltster
             ,
             the
             secrets
             and
             knowledge
             thereof
             ,
             from
             p.
             207
             to
             236
          
        
         
           
             CHAP.
             8.
             
          
           
             THe
             excellency
             of
             Oates
             ,
             the
             vertues
             and
             vses
             thereof
             .
             from
             pag.
             236.
             to
             243
          
        
         
           
           
             CHAP.
             9.
             
          
           
             The
             office
             of
             the
             Brew-house
             and
             the
             Bake-house
             ,
             and
             their
             vses
             ,
             from
             p.
             243.
             to
             the
             end
             .
          
           
             To
             make
             Perry
             and
             Cider
             .
             pag.
             238
          
        
      
    
     
       
         
         The
         approoued
         Booke
         ,
         Called
         the
         English
         Hous-wife
         .
         Contayning
         all
         the
         Vertuous
         knowledges
         and
         actions
         both
         of
         minde
         and
         body
         ,
         which
         ought
         to
         be
         in
         any
         compleate
         Houswife
         ,
         of
         what
         degree
         or
         calling
         soeuer
         .
         Booke
         2.
         
      
       
         
           CHAP.
           1.
           
           Of
           the
           inward
           vertues
           of
           the
           minde
           ,
           which
           ought
           to
           be
           in
           euery
           House-wife
           .
           And
           first
           of
           her
           general
           Knowledges
           both
           in
           Phisicke
           and
           Surgery
           ,
           with
           plaine
           appr●oued
           medicines
           for
           health
           of
           the
           House-hold
           ,
           also
           the
           extraction
           of
           excellent
           Oyles
           fit
           for
           those
           purposes
           .
        
         
           HAuing
           already
           in
           a
           summary
           briefnesse
           passed
           through
           those
           outward
           parts
           of
           Husbandrye
           which
           belong
           vnto
           the
           perfect
           Husbandman
           ,
           who
           is
           the
           Father
           and
           Maister
           of
           the
           Family
           ,
           and
           whose
           office
           and
           imployments
           are
           euer
           for
           the
           most
           part
           abrod
           ,
           or
           remoued
           from
           the
           house
           ,
           as
           in
           the
           field
           or
           yard
           :
           It
           is
           now
           meete
           that
           we
           descend
           in
           as
           orderly
           a
           Method
           as
           we
           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
           genrall
           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
           and
           profitable
           sort
           which
           is
           required
           of
           euery
           true
           Christian
           .
        
         
           First
           then
           to
           speake
           of
           the
           inward
           vertues
           of
           her
           mind
           ;
           she
           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
           spu●re
           vnto
           al
           her
           family
           to
           persue
           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
           doe
           not
           meane
           that
           herein
           she
           should
           vtter
           forth
           that
           violence
           of
           spirit
           which
           many
           of
           our
           (
           vainely
           accounted
           pure
           )
           women
           doe
           ,
           drawing
           a
           contempt
           vpon
           the
           ordinary
           Ministery
           ,
           &
           thinking
           nothing
           lawfull
           but
           the
           fantazies
           of
           their
           owne
           inuentions
           ,
           vsurping
           to
           themselues
           a
           power
           of
           preaching
           &
           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
           and
           her
           husband
           ,
           those
           good
           examples
           which
           she
           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
           t●e
           more
           plentifully
           on
           all
           the
           household
           :
           and
           therefore
           a
           small
           time
           morning
           and
           euening
           bestowed
           in
           prayers
           ,
           and
           other
           exercises
           of
           religion
           ,
           will
           proue
           no
           lost
           time
           at
           the
           weekes
           end
           .
        
         
           Next
           vnto
           this
           sanctity
           and
           holinesse
           of
           life
           ,
           it
           is
           meet
           that
           our
           English
           Hous-wife
           be
           a
           woman
           of
           great
           modesty
           and
           temperance
           as
           well
           inwardly
           as
           outwardly
           ;
           
           inwardly
           ,
           as
           in
           her
           behauiour
           and
           cariage
           towards
           her
           husband
           ,
           wherein
           she
           shall
           shunne
           all
           violence
           of
           rage
           ,
           passion
           and
           humour
           ,
           coueting
           lesse
           to
           direct
           then
           to
           be
           directed
           ,
           appearing
           euer
           vnto
           him
           pleasant
           ,
           amiable
           ,
           &
           delightfull
           and
           though
           occasion
           ,
           mishaps
           ,
           or
           the
           misgouernement
           of
           his
           will
           may
           induce
           her
           to
           contrary
           thoughts
           ,
           yet
           vertuously
           to
           suppresse
           them
           ,
           and
           with
           a
           mild
           sufferance
           rather
           to
           call
           him
           home
           from
           his
           error
           ,
           then
           with
           the
           strength
           of
           anger
           to
           abate
           the
           least
           sparke
           of
           his
           euill
           ,
           calling
           in
           her
           mind
           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
           her
           apparrell
           and
           diet
           ,
           both
           which
           she
           shall
           proportion
           according
           to
           the
           competency
           of
           her
           husba●ds
           estate
           and
           cal●ing
           ,
           making
           her
           circle
           rather
           strait
           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
           forts
           against
           the
           aduersaries
           of
           fortune
           ,
           prouided
           that
           such
           preseruation
           be
           honest
           and
           conscionab●e
           :
           for
           as
           lau●sh
           prodigality
           is
           brutish
           ,
           so
           miserable
           couetuousnes●e
           is
           
           hellish
           .
           
           Let
           therefore
           the
           Hus●wifes
           garments
           be
           comly
           and
           strong
           ,
           made
           aswel
           to
           preserue
           the
           health
           ,
           as
           adorne
           the
           person
           ,
           altogether
           without
           toyish
           garnishes
           ,
           or
           the
           glosse
           of
           light
           colours
           ,
           and
           as
           far
           from
           the
           vanity
           of
           new
           and
           fantastick
           fashions
           ,
           as
           neere
           to
           the
           comly
           imitations
           of
           modest
           Matrons
           :
           Let
           her
           dyet
           be
           wholsome
           and
           cleanly
           ,
           prepared
           at
           due
           houres
           ,
           and
           Cookt
           with
           care
           and
           diligence
           ,
           let
           it
           be
           rather
           to
           satisfie
           nature
           then
           our
           affections
           ,
           
           and
           ap●er
           to
           kil
           hunger
           then
           reu●ue
           new
           appetites
           ,
           let
           it
           proceede
           more
           from
           the
           prouision
           of
           her
           owne
           yard
           ,
           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
           rarity
           it
           bringeth
           from
           other
           Countries
           .
        
         
           To
           conclude
           ,
           our
           English
           Hus-wife
           must
           be
           of
           chast
           thought
           ,
           
           stout
           courage
           ,
           patient
           ,
           vntyred
           ,
           watchful
           ,
           diligent
           ,
           witty
           ,
           pleasant
           ,
           constant
           in
           friendship
           ,
           full
           of
           good
           Neighbour-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
           skilful
           in
           the
           worthy
           knowledges
           which
           doe
           belong
           to
           her
           Vocation
           ,
           of
           all
           ,
           or
           most
           whereof
           I
           now
           in
           the
           ensuing
           discourse
           ,
           intend
           to
           speake
           more
           largely
           .
        
         
           To
           begin
           then
           with
           one
           of
           the
           most
           principal
           vertues
           which
           doth
           belong
           to
           our
           English
           Hous-wife
           ;
           
           you
           shal
           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
           she
           haue
           a
           physicall
           kind
           of
           knowledge
           ,
           how
           to
           administer
           many
           wholesome
           receits
           or
           medicines
           for
           the
           good
           of
           their
           healths
           ,
           as
           wel
           to
           preuent
           the
           first
           occasion
           of
           sicknesse
           ,
           as
           to
           take
           away
           the
           effects
           and
           euill
           of
           the
           same
           ,
           when
           
           it
           hath
           made
           seasure
           on
           the
           body
           .
           Indeed
           we
           must
           confesse
           that
           the
           depth
           and
           secrets
           of
           this
           most
           excellent
           Art
           of
           Physicke
           ,
           is
           farre
           beyond
           the
           capacity
           of
           the
           most
           skilfull
           woman
           ,
           as
           lodging
           onely
           in
           the
           brest
           of
           learned
           Professors
           ,
           yet
           that
           our
           House-wife
           may
           from
           them
           receiue
           some
           ordinary
           rules
           and
           medicines
           which
           may
           auaile
           for
           the
           benefit
           of
           her
           Family
           ,
           is
           (
           in
           our
           common
           experience
           )
           no
           derogation
           at
           all
           to
           that
           worthy
           Art.
           Neither
           doe
           I
           intend
           here
           to
           lead
           her
           minde
           with
           al
           the
           Symptomes
           ,
           accidents
           ,
           and
           effects
           which
           go
           before
           or
           after
           euery
           sicknesse
           ,
           as
           though
           I
           would
           haue
           her
           to
           assume
           the
           name
           of
           a
           Practitioner
           ,
           but
           only
           relate
           vnto
           her
           some
           approoued
           medicines
           ,
           and
           old
           doctrines
           which
           haue
           beene
           gathered
           together
           ,
           by
           two
           excellent
           and
           famous
           Phisitions
           ,
           
           and
           in
           a
           Manuscript
           giuen
           to
           a
           great
           worthy
           Countesse
           of
           this
           Land
           ,
           (
           for
           farre
           bee
           it
           from
           me
           ,
           to
           attribute
           this
           goodnesse
           vnto
           mine
           owne
           knowledge
           )
           and
           deliuered
           by
           common
           and
           ordinary
           experience
           ,
           for
           the
           curing
           of
           those
           ordinary
           sickenesses
           which
           daily
           perturbe
           the
           health
           of
           men
           and
           Women
           .
        
         
           
             Of
             Feuers
             in
             Generall
             .
          
           
             First
             then
             to
             speake
             of
             Feuers
             or
             Agues●
             ,
             the
             Hus-wife
             shall
             know
             those
             kinds
             thereof
             ,
             which
             are
             most
             famillar
             and
             ordinary
             ,
             as
             the
             Quotidian
             or
             daily
             ague
             ,
             the
             Tertian
             or
             euery
             other
             day
             ague
             ,
             the
             Quartan
             or
             euery
             third
             dayes
             ague
             ,
             the
             Pestilent
             ,
             which
             keepeth
             no
             other
             in
             his
             fits
             ,
             but
             is
             more
             dangerous
             and
             mortall
             :
             And
             lastly
             the
             accidental
             Feuer
             which
             proceedeth
             from
             the
             receite
             of
             some
             wound
             or
             other
             ,
             painefull
             perturbation
             of
             the
             spirits
             .
             There
             bee
             sundry
             other
             Feuers
             which
             comming
             from
             Consumptions
             ,
             and
             other
             long
             continued
             sicknesses
             ,
             doe
             altogether
             surpasse
             our
             Hus-wiues
             capacity
             .
          
        
         
           
           
             Of
             ●he
             quotidian
             .
          
           
             First
             then
             for
             the
             quotidian
             feuer
             ,
             (
             whose
             fits
             alwaies
             last
             aboue
             twelue
             houres
             )
             you
             shall
             take
             a
             new
             laid
             egge
             ,
             and
             opening
             the
             crowne
             you
             shall
             put
             out
             the
             white
             ,
             then
             fill
             vp
             the
             shell
             with
             very
             good
             Aquauitae
             ,
             and
             stirre
             it
             and
             the
             yolke
             very
             well
             together
             ,
             and
             then
             as
             soone
             as
             you
             feele
             your
             cold
             fit
             begin
             to
             come
             vpon
             you
             ,
             sup
             vp
             the
             egge
             ,
             and
             either
             labour
             till
             you
             sweare
             ,
             or
             else
             laying
             great
             store
             of
             cloathes
             vpon
             you
             ,
             put
             your selfe
             in
             a
             sweat
             in
             your
             bed
             ,
             and
             thus
             do
             whilst
             your
             fits
             continue
             ,
             and
             for
             your
             drinke
             let
             it
             be
             onely
             posset
             ale
             .
          
        
         
           
             Of
             the
             single
             Tertian
             ▪
          
           
             For
             a
             single
             Tertian
             feuer
             ,
             or
             each
             other
             dayes
             ague
             ;
             take
             a
             quart
             of
             posset
             ale
             ,
             the
             curde
             being
             well
             drained
             from
             the
             same
             ,
             and
             put
             thereinto
             a
             good
             handfu●l
             of
             Dandilion
             ,
             and
             then
             setting
             it
             vpon
             the
             fire
             ,
             boyle
             it
             till
             a
             fourth
             part
             be
             consumed
             ,
             then
             as
             soone
             as
             your
             cold
             fit
             beginneth
             ,
             drinke
             a
             good
             draught
             thereof
             ,
             and
             then
             either
             labour
             till
             you
             sweat
             ,
             or
             else
             force
             your
             se●fe
             to
             swea●
             in
             your
             bed
             ,
             but
             labour
             is
             much
             the
             better
             ,
             prouided
             that
             you
             take
             not
             cold
             after
             it
             ,
             and
             thus
             do
             whilst
             your
             fits
             continue
             ,
             and
             in
             all
             your
             sicknesse
             let
             your
             drinke
             bee
             posset
             Ale
             thus
             boyled
             with
             the
             sa●e
             hearbe
             .
          
        
         
           
             Of
             the
             accidentall
             Feuer
             .
          
           
             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
             ,
             and
             the
             party
             recouereth
             when
             the
             wound
             is
             well
             tended
             and
             comforted
             with
             such
             soueraigne
             balmes
             and
             hot
             oyles
             as
             are
             most
             fit
             to
             be
             applied
             to
             the
             member
             so
             grieued
             or
             iniured
             :
             therefore
             in
             this
             Feuer
             you
             must
             respect
             the
             wound
             from
             whence
             the
             accident
             doth
             proceed
             ,
             and
             as
             it
             recouereth
             ,
             so
             you
             shall
             see
             the
             feuer
             wast
             and
             diminish
             .
          
        
         
           
             Of
             the
             Feuer
             hetticke
             .
          
           
             For
             the
             Hettique
             feuer
             ,
             which
             is
             also
             a
             very
             dangerous
             
             sicknesse
             ,
             you
             shall
             take
             the
             oyle
             of
             Violets
             ,
             and
             mixe
             it
             with
             a
             good
             quantity
             of
             the
             powder
             of
             white
             
               Poppy
               seed
            
             finely
             searst
             ,
             and
             therewith
             annoint
             the
             small
             and
             raines
             of
             the
             parties
             backe
             ,
             euening
             and
             morning
             ,
             and
             it
             will
             not
             onely
             giue
             ease
             to
             the
             Feuer
             ,
             hut
             also
             purge
             and
             cleanse
             away
             the
             dry
             scalings
             which
             is
             ingendred
             either
             by
             this
             or
             any
             other
             feuer
             whatsoeuer
             .
          
        
         
           
             For
             the
             quartan
             or
             for
             any
             Feuer
             .
          
           
             For
             any
             feuer
             whatsoeuer
             ,
             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
             ,
             and
             let
             the
             party
             drinke
             it
             before
             his
             fit
             beginne
             .
          
        
         
           
             Of
             thirst
             in
             Feuers
             .
          
           
             It
             is
             to
             be
             vnderstood
             that
             all
             feuers
             of
             what
             kind
             soeuer
             they
             be
             ,
             and
             these
             infectious
             diseases
             ,
             as
             the
             Pestilence
             ,
             Plague
             ,
             and
             such
             like
             ,
             are
             thought
             the
             inflammation
             of
             the
             bloud
             ,
             infinitely
             much
             subiect
             to
             drought
             ;
             so
             that
             ,
             should
             the
             party
             drinke
             so
             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
             ouerpressed
             with
             desire
             of
             drinke
             ,
             you
             shall
             giue
             him
             at
             conuenient
             times
             either
             posset
             ale
             made
             with
             cold
             herbes
             ;
             as
             sorrell
             ,
             purslen
             ,
             Violet
             leaues
             ,
             Lettice
             ,
             Spinage
             ,
             and
             such
             like
             ,
             o●
             else
             a
             Iulip
             made
             as
             hereafter
             in
             the
             pestilent
             feuer
             ,
             of
             some
             Almond-milke
             :
             and
             betwixt
             those
             times
             ,
             because
             the
             vse
             of
             these
             drinkes
             wi●l
             grow
             wearisome
             and
             loathsome
             to
             the
             patient
             ,
             you
             shall
             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
             ,
             and
             then
             to
             take
             more
             ,
             and
             thus
             to
             do
             as
             oft
             as
             
             and
             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
             heat
             of
             his
             thirst
             then
             if
             he
             did
             drinke
             ;
             and
             when
             appetite
             desireth
             drinke
             to
             goe
             downe
             ,
             then
             let
             him
             take
             either
             his
             Iulip
             ,
             or
             his
             almond
             milke
             .
          
        
         
           
             For
             any
             ague
             sore
             .
          
           
             To
             make
             a
             pultis
             to
             cure
             any
             ague-sore
             ,
             take
             elder
             leaues
             and
             seeth
             them
             in
             milke
             ,
             till
             they
             be
             soft
             then
             take
             them
             vp
             and
             straine
             them
             ;
             and
             then
             boyle
             it
             againe
             till
             it
             be
             thicke
             ,
             and
             so
             vse
             it
             to
             the
             sore
             as
             occasion
             shall
             serue
             .
          
        
         
           
             For
             the
             quartaine
             Feuer
             .
          
           
             For
             the
             Quartaine
             Eeuer
             or
             third
             day
             ague
             ,
             which
             is
             which
             is
             of
             all
             feuers
             the
             longest
             lasting
             ,
             &
             many
             times
             dangerous
             consumptions
             ,
             blacke
             iaundies
             and
             such
             like
             mortall
             sicknesses
             follow
             it
             :
             you
             shall
             take
             Methridate
             and
             spread
             it
             vpon
             a
             lymon
             slice
             ,
             cut
             of
             a
             reasonable
             thicknes
             ,
             and
             so
             as
             the
             lymon
             be
             couered
             with
             the
             Methridate
             ;
             then
             bind
             it
             to
             the
             pulse
             of
             the
             sicke
             mans
             wrist
             of
             his
             arme
             about
             an
             houre
             before
             his
             fit
             doth
             beginne
             ,
             and
             then
             let
             him
             goe
             to
             his
             bed
             made
             warme
             ,
             and
             with
             hot
             cloathes
             laid
             vpon
             him
             ,
             let
             him
             try
             if
             he
             can
             force
             himselfe
             to
             sweat
             which
             if
             he
             doe
             ,
             then
             halfe
             an
             houre
             after
             he
             hath
             sweate
             he
             shall
             take
             hot
             posset
             ale
             brewed
             with
             a
             little
             Methridate
             ,
             and
             drinke
             a
             good
             draught
             thereof
             ,
             and
             rest
             till
             his
             fit
             be
             passed
             ouer
             :
             but
             if
             he
             bee
             h●●d
             to
             sweate
             ,
             then
             with
             the
             sayd
             posset
             Ale
             also
             you
             shall
             mixe
             a
             few
             bruised
             Anny-seeds
             ,
             
             and
             that
             will
             bring
             sweate
             vppon
             him
             :
             and
             thus
             you
             shall
             doe
             euery
             fit
             till
             they
             beginne
             to
             cease
             ,
             or
             that
             sweate
             come
             naturally
             of
             it
             owne
             accorde
             ,
             which
             is
             a
             true
             and
             manifest
             signe
             that
             the
             sicknesse
             decreaseth
             .
          
        
         
           
           
             Of
             the
             pestilent
             Feuer
             .
          
           
             For
             the
             pestilent
             Feuer
             ,
             which
             is
             a
             continuall
             sicknesse
             full
             of
             infection
             ,
             and
             mortality
             ,
             you
             shall
             cause
             the
             party
             first
             to
             bee
             let
             blood
             ,
             if
             his
             strength
             will
             beare
             it
             :
             then
             you
             shall
             giue
             him
             coole
             Iulyps
             made
             of
             Endife
             or
             Succorie
             water
             ,
             the
             sirrop
             of
             Violets
             ,
             conserue
             of
             Barberries
             ,
             and
             the
             iuyce
             of
             Lymons
             ,
             well
             mixed
             and
             simboliz'd
             together
             .
          
           
             Also
             you
             shall
             giue
             him
             to
             drink
             Almond
             milke
             made
             with
             the
             decoction
             of
             coole
             hearbes
             ,
             as
             violet
             leaues
             ,
             strawberry
             leaues
             ,
             french
             mallowes
             ,
             pu●sline
             ,
             and
             such
             like
             ;
             and
             if
             the
             parties
             mouth
             shall
             through
             the
             heate
             of
             his
             stomacke
             ,
             or
             liuer
             Inflame
             o●
             grow
             sore
             ,
             you
             shall
             wash
             it
             with
             the
             sirrop
             of
             mulber●ies
             ;
             and
             that
             will
             not
             onely
             heale
             it
             ,
             but
             also
             strengthen
             his
             stomacke
             .
             (
             If
             as
             it
             is
             most
             common
             in
             this
             sicknesse
             )
             the
             party
             shall
             grow
             costiue
             ,
             you
             shall
             giue
             him
             a
             suppositary
             made
             of
             hony
             ,
             boyld
             to
             the
             height
             of
             hardnesse
             ,
             which
             you
             shall
             know
             by
             cooling
             a
             drop
             thereof
             ,
             and
             so
             if
             you
             find
             it
             hard
             ,
             you
             shall
             then
             know
             that
             the
             hony
             is
             boyled
             sufficiently
             ;
             then
             put
             salt
             to
             it
             ,
             and
             so
             put
             it
             in
             water
             ,
             and
             worke
             it
             into
             a
             roule
             in
             the
             manner
             of
             a
             suppositary
             ,
             &
             administer
             it
             ,
             and
             it
             most
             assuredly
             bringeth
             no
             hurt
             ,
             but
             ease
             to
             the
             party
             ,
             of
             what
             age
             or
             strength
             soeuer
             he
             be
             :
             during
             his
             sicknesse
             ,
             you
             shall
             keepe
             him
             from
             all
             manner
             of
             strong
             drinkes
             ,
             or
             hot
             spices
             ,
             and
             then
             there
             is
             no
             doubt
             of
             his
             recouery
             .
          
        
         
           
             A
             preser●atiue
             against
             the
             plague
             .
          
           
             To
             preserue
             your
             body
             from
             the
             infection
             of
             the
             plague
             ,
             you
             shal
             take
             a
             quart
             of
             old
             ale
             ,
             &
             after
             it
             hath
             risen
             vpon
             the
             fire
             and
             hath
             been
             scummed
             ,
             you
             shall
             put
             therinto
             of
             
               Aristolochia
               longa
            
             ,
             of
             Angelica
             &
             of
             Cellandine
             of
             each
             halfe
             an
             handfull
             ,
             &
             boile
             them
             wel
             therin
             ;
             then
             strain
             the
             drink
             through
             a
             cleane
             cloath
             ,
             &
             dissolue
             therein
             a
             dramme
             of
             the
             best
             Methridate
             ,
             as
             much
             Iuory
             
             finely
             powdred
             and
             searst
             ,
             and
             sixe
             spoonful
             of
             Dragon
             water
             ,
             then
             put
             it
             vp
             in
             a
             closse
             glasse
             ;
             and
             euery
             morni●g
             fasting
             take
             fiue
             spoonful
             thereof
             ,
             and
             after
             bite
             and
             chaw
             in
             your
             mouth
             the
             dried
             root
             of
             Angelica
             ,
             or
             smel
             on
             a
             nose-gay
             made
             of
             the
             tasseld
             end
             of
             a
             shippe
             rope
             ,
             and
             they
             wil
             surely
             preserue
             you
             from
             infection
             .
          
        
         
           
             F●r
             infection
             of
             the
             plagu●
             .
          
           
             But
             if
             you
             be
             infected
             with
             the
             plague
             ,
             and
             feele
             the
             assured
             signes
             thereof
             ,
             as
             paine
             in
             the
             head
             ,
             drought
             ,
             burning
             ,
             weaknesse
             of
             stomacke
             and
             such
             like
             :
             Then
             you
             shal
             take
             a
             dram
             of
             the
             best
             Methridate
             ,
             and
             dissolue
             it
             in
             three
             or
             foure
             spooneful
             of
             dragon
             water
             ,
             and
             immediately
             drink
             it
             off
             ,
             and
             then
             with
             hot
             cloathes
             or
             bricks
             made
             extreame
             hot
             ,
             and
             layd
             to
             the
             soales
             of
             your
             feet
             ,
             after
             you
             haue
             beene
             wrapt
             in
             woollen
             cloathes
             ,
             compel
             your selfe
             to
             sweat
             ,
             which
             if
             you
             do
             ,
             keep
             yourselfe
             moderately
             therein
             till
             the
             sore
             begin
             to
             rise
             ;
             then
             to
             the
             same
             apply
             a
             liue
             Pidgeon
             cut
             in
             two
             parts
             ,
             or
             else
             a
             plaister
             made
             of
             the
             yolke
             of
             an
             Egge
             ,
             Hony
             ,
             hearbe
             of
             grace
             chopt
             exceeding
             small
             ,
             and
             wheate
             flower
             ,
             which
             in
             very
             sho●t
             space
             will
             not
             onely
             ripen
             ,
             but
             also
             breake
             the
             same
             without
             any
             other
             incision
             ;
             then
             after
             it
             hath
             runne
             a
             day
             or
             two
             ,
             you
             shall
             apply
             a
             plaister
             of
             Melilot
             vnto
             it
             vntil
             it
             be
             who●e
             .
          
        
         
           
             For
             the
             Pestile●
             .
          
           
             Take
             
               Fetherfew
               ,
               Mal●selon
               ,
               Scabious
            
             ,
             and
             Mugwort
             ,
             of
             each
             a
             like
             ,
             bruise
             them
             and
             mixe
             them
             with
             old
             ale
             ,
             and
             let
             the
             sicke
             drinke
             thereof
             sixe
             spooneful
             ,
             and
             it
             wil
             expel
             the
             corruption
             .
          
        
         
           
             Another
             .
          
           
             Take
             
               Yar●ow
               ,
               Tansie
               ,
               Fetherfew
            
             ,
             of
             each
             a
             handful
             ,
             and
             bruise
             them
             wel
             together
             ,
             then
             let
             the
             sicke
             party
             make
             water
             into
             the
             hearbs
             ,
             then
             straine
             them
             ,
             and
             giue
             it
             the
             sicke
             to
             drinke
             .
          
        
         
           
             A
             preseruation
             ●g
             first
             the
             ●e●ce
             .
          
           
             Take
             of
             
               Sage
               ,
               Rue
               ,
               Brie●
               leaues
               ,
            
             or
             Elderleaues
             ,
             of
             each
             an
             handful
             ,
             stampe
             them
             and
             straine
             them
             with
             a
             quart
             
             of
             white
             wine
             ,
             and
             put
             thereto
             a
             little
             Ginger
             ,
             and
             a
             good
             spooneful
             of
             the
             best
             Treackle
             ,
             and
             drinke
             thereof
             morning
             and
             euening
             .
          
        
         
           
             How
             to
             draw
             a
             plague
             botch
             to
             any
             place
             you
             will.
             
          
           
             Take
             
               Smalledge
               ,
               Mallowes
               ,
               Wormewood
            
             ,
             and
             Rue
             ,
             stamp
             them
             wel
             together
             ,
             and
             fry
             them
             in
             
               oyle
               Oliue
            
             ,
             til
             they
             be
             thicke
             ,
             plaisterwise
             apply
             it
             to
             the
             place
             where
             you
             would
             haue
             it
             rise
             ,
             and
             let
             it
             lye
             vntil
             it
             breake
             ,
             then
             to
             heale
             it
             vp
             ,
             take
             the
             iuyce
             of
             
               Smallage
               ,
               Wheateflower
            
             ,
             &
             milke
             ,
             and
             boile
             them
             to
             a
             pultis
             ,
             and
             apply
             i●
             morning
             and
             euening
             til
             it
             be
             whole
             .
          
        
         
           
             A
             Cordiall
             for
             any
             infection
             at
             the
             heart
             .
             ☜
          
           
             Take
             of
             
               Burrage
               ,
               Langdebeefe
            
             ,
             and
             Callamint
             ,
             of
             each
             a
             good
             handful
             of
             
               Hartstongue
               ,
               Red
               m●nt
               ,
               Violets
               ,
            
             and
             Marigolds
             ,
             of
             each
             halfe
             a
             handful
             ,
             boyle
             them
             in
             white
             wine
             ,
             or
             faire
             running
             water
             ,
             then
             adde
             a
             penny
             woorth
             of
             the
             best
             Saffron
             ,
             and
             as
             much
             Sugar
             ,
             and
             boyle
             them
             ouer
             againe
             wel
             ,
             then
             straine
             it
             into
             an
             earthen
             pot
             ,
             and
             drinke
             thereof
             morning
             and
             euening
             ,
             to
             the
             quantity
             of
             seauen
             spoonfuls
             .
          
        
         
           
             Against
             too
             viol●nt
             sweating
             .
          
           
             Take
             Linseed
             ,
             and
             Lettice
             ,
             and
             bruise
             it
             wel
             ,
             then
             apply
             it
             to
             the
             stomacke
             ,
             and
             remooue
             it
             once
             in
             foure
             houres
             .
          
        
         
           
             For
             the
             Head-ache
             .
             ☜
          
           
             For
             the
             Head-ach
             ,
             you
             shal
             take
             of
             rosewater
             ,
             of
             the
             iuyce
             of
             Cammomil
             ,
             of
             
               womans
               milke
            
             ,
             of
             strong
             
               wine
               venegar
            
             ,
             of
             each
             two
             spooneful
             ,
             mixe
             them
             together
             wel
             vpon
             a
             chafing-dish
             of
             coales
             :
             then
             take
             of
             a
             peece
             of
             a
             dry
             rose
             cake
             and
             steepe
             it
             therein
             ,
             and
             as
             soone
             as
             it
             hath
             d●anke
             vp
             the
             lyquor
             and
             is
             throughly
             hot
             ,
             take
             a
             couple
             of
             sound
             Nutmegs
             grated
             to
             powder
             ,
             and
             strew
             them
             vppon
             the
             rose
             cake
             ;
             then
             breaking
             it
             into
             two
             parts
             ,
             binde
             it
             on
             each
             side
             vppon
             the
             temples
             of
             the
             head
             ,
             so
             let
             the
             party
             lye
             downe
             to
             rest
             ,
             and
             the
             paine
             wil
             in
             a
             short
             space
             be
             taken
             from
             him
             .
          
        
         
           
             For
             th
             Frenzy
             .
          
           
             For
             Frenzie
             or
             inflamation
             of
             the
             calles
             of
             the
             braine
             ,
             you
             shal
             cause
             the
             iuyce
             of
             Beets
             to
             be
             with
             a
             Serrindge
             
             squirted
             vp
             into
             the
             patients
             nostrils
             ,
             which
             will
             purge
             and
             cleanse
             his
             head
             exceedingly
             ;
             and
             then
             giue
             him
             to
             drinke
             posset
             ale
             ,
             in
             which
             Violet
             leaues
             and
             Lettice
             hath
             been
             boyled
             ,
             and
             it
             will
             sodainely
             bring
             him
             to
             a
             very
             temperate
             mildnesse
             ,
             and
             make
             the
             passion
             of
             Frenzie
             forsake
             him
             .
          
        
         
           
             F●●
             the
             lethargy
             .
          
           
             For
             the
             Lethargie
             or
             extreame
             drowsines
             ,
             you
             shall-by
             all
             violent
             meanes
             either
             by
             noyse
             or
             other
             disturbances
             ,
             force
             perforce
             keepe
             the
             party
             from
             sleeping
             ;
             and
             whensoeuer
             he
             calleth
             for
             drink
             ,
             you
             shal
             giue
             him
             white
             wine
             and
             Isop
             water
             of
             each
             a
             little
             quantity
             mixt
             together
             ,
             and
             not
             suffer
             him
             to
             sleepe
             aboue
             foure
             houres
             in
             foure
             &
             twenty
             ,
             till
             he
             come
             to
             his
             former
             wakefulnes
             ,
             which
             as
             soone
             as
             he
             haue
             recouered
             ,
             you
             shall
             then
             forthwith
             purge
             his
             head
             with
             the
             iuyce
             of
             Beets
             squirted
             vp
             into
             his
             nostrils
             as
             is
             before
             shewed
             .
          
        
         
           
             To
             prouoke
             sleepe
             .
          
           
             But
             if
             any
             of
             the
             family
             be
             troubled
             with
             too
             much
             watchfulnesse
             ,
             so
             that
             they
             cannot
             by
             any
             meanes
             take
             rest
             ,
             then
             to
             prouoke
             the
             party
             to
             sleepe
             ,
             you
             shall
             take
             of
             Saffron
             a
             dramme
             dryed
             ,
             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
             till
             it
             be
             a
             thick
             salue
             ,
             and
             then
             binde
             it
             to
             the
             temples
             of
             the
             head
             ,
             and
             it
             will
             soone
             cause
             the
             party
             to
             sleepe
             ;
             and
             let
             it
             lye
             on
             not
             aboue
             foure
             houres
             .
          
        
         
           
             For
             the
             swimming
             of
             the
             head
             .
          
           
             For
             the
             swimming
             or
             dizzing
             in
             the
             head
             ,
             you
             shall
             take
             of
             
               Agnus
               cas●us
            
             ,
             of
             
               Broome
               wort
            
             ,
             and
             of
             Camomile
             dryed
             ,
             of
             each
             two
             drammes
             mixt
             with
             the
             iuyce
             of
             Iu●e
             ,
             oyle
             of
             Roses
             ,
             and
             white
             wine
             ,
             of
             each
             like
             quantity
             ,
             ti●l
             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
             palsie
             .
          
           
             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
             decoction
             of
             Lauendar
             ,
             and
             to
             rub
             the
             head
             euery
             morning
             and
             euening
             exceeding
             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
             feet
             safe
             from
             cold
             or
             wet
             ,
             and
             also
             the
             nape
             of
             your
             necke
             ,
             for
             from
             those
             parts
             it
             first
             getteth
             the
             strength
             of
             euill
             and
             vnauoidable
             paynes
             .
          
        
         
           
             For
             a
             new
             cough
             .
          
           
             For
             a
             cough
             or
             cold
             but
             lately
             taken
             ,
             you
             shall
             take
             a
             spoonfull
             of
             Sugar
             finely
             beaten
             and
             searst
             ,
             and
             drop
             into
             it
             of
             the
             best
             Aquauitae
             ,
             vntill
             all
             the
             sugar
             be
             wet
             to
             through
             ,
             and
             can
             receiue
             no
             more
             moysture
             :
             Then
             being
             ready
             to
             lye
             downe
             to
             rest
             ,
             take
             and
             swallow
             the
             spoonefull
             of
             sugar
             downe
             ;
             and
             so
             couer
             you
             warme
             in
             your
             bed
             ,
             and
             it
             will
             soone
             breake
             and
             dissolue
             the
             cold
             .
          
        
         
           
             For
             an
             old
             cough
             .
          
           
             But
             if
             the
             cough
             be
             more
             old
             &
             inueterate
             ,
             &
             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
             
               Hounds
               tongue
            
             ,
             and
             of
             Pepper
             ,
             finely
             beaten
             ,
             of
             each
             two
             drams
             ,
             and
             mingling
             them
             well
             with
             clarified
             hony
             make
             an
             electuary
             therof
             and
             drink
             it
             morning
             &
             euening
             for
             nine
             daies
             together
             :
             then
             take
             of
             
               Sugar
               candy
            
             coursly
             beaten
             ,
             an
             ounce
             of
             Licoras
             finely
             peared
             &
             trimmed
             ,
             and
             cut
             into
             very
             little
             small
             slices
             ,
             as
             much
             of
             Anniseeds
             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
             as
             much
             of
             this
             dredge
             ,
             as
             you
             can
             hold
             betweene
             your
             thumbe
             and
             fingers
             &
             eate
             it
             ,
             and
             it
             will
             giue
             ease
             to
             your
             griefe
             :
             And
             in
             the
             night
             when
             the
             cough
             taketh
             you
             ,
             take
             of
             the
             iuice
             of
             Licoras
             
             as
             two
             good
             Barly
             cornes
             ,
             and
             let
             it
             melt
             in
             your
             mouth
             and
             it
             wil
             giue
             you
             ease
             .
          
        
         
           
             For
             the
             falling
             sicknesse
             .
          
           
             Although
             the
             falling
             sicknes
             be
             seldome
             or
             neuer
             to
             be
             cured
             ,
             yet
             if
             the
             party
             which
             is
             troubled
             with
             the
             same
             ,
             wil
             but
             morning
             and
             euening
             ,
             during
             the
             wane
             of
             the
             moone
             ,
             or
             when
             she
             is
             in
             the
             signe
             Virgo
             ,
             eate
             the
             berries
             of
             the
             hearbe
             Asterion
             ,
             or
             beare
             the
             hearbs
             about
             him
             next
             to
             his
             bare
             skin
             ,
             it
             is
             likely
             he
             shall
             finde
             much
             ease
             and
             fal
             very
             seldome
             ,
             though
             this
             medicine
             be
             somewhat
             doubtful
             .
          
        
         
           
             For
             the
             falling
             euill
             .
          
           
             For
             the
             falling
             euill
             take
             if
             it
             be
             a
             man
             ,
             a
             female
             mole
             ,
             if
             a
             woman
             a
             male
             mole
             ▪
             and
             take
             them
             in
             March
             ,
             or
             else
             April
             ,
             when
             they
             go
             to
             the
             Bucke
             :
             Then
             dry
             it
             in
             an
             ouen
             ,
             and
             make
             powder
             of
             it
             whole
             as
             you
             take
             it
             out
             of
             the
             earth
             :
             then
             giue
             the
             sick
             person
             of
             the
             powder
             to
             drink
             euening
             &
             morning
             for
             nine
             or
             ten
             daies
             together
             .
          
        
         
           
             OF
             An
             Oyle
             to
             helpe
             hearing
             .
          
           
             To
             take
             away
             deafnes
             ,
             take
             a
             gray
             Eele
             with
             a
             white
             belly
             and
             put
             her
             into
             a
             sweet
             earthen
             pot
             quick
             ,
             &
             stop
             the
             pot
             very
             close
             with
             an
             earthen
             couer
             ,
             or
             some
             such
             hard
             substance
             :
             then
             digge
             a
             deep
             hole
             in
             a
             horse
             dunghill
             ,
             and
             set
             it
             therein
             ,
             and
             couer
             it
             with
             the
             dung
             ,
             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
             .
          
        
         
           
             For
             the
             Rhum
             .
          
           
             To
             stay
             the
             flux
             of
             the
             Rhume
             ,
             take
             Sage
             and
             dry
             it
             before
             the
             fire
             ,
             and
             rub
             it
             to
             powder
             :
             Then
             take
             bay
             salt
             and
             dry
             it
             and
             beare
             it
             to
             powder
             ,
             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
             .
          
           
             For
             a
             stinking
             breath
             ,
             take
             Oake
             buds
             when
             they
             are
             new
             budded
             ou●
             ,
             and
             distil
             them
             ,
             then
             let
             the
             party
             grieued
             nine
             mornings
             ,
             and
             nine
             euenings
             ,
             drinke
             of
             it
             ,
             
             then
             forbeare
             a
             while
             ,
             and
             after
             take
             it
             againe
             .
          
        
         
           
             A
             vomit
             for
             an
             ill
             breath
             .
          
           
             To
             make
             a
             vomit
             for
             a
             strong
             stinking
             breath
             ,
             you
             must
             take
             of
             Antimonium
             the
             waight
             of
             three
             Barley
             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
             iuyce
             of
             Mints
             and
             Sage
             ,
             then
             giue
             him
             a
             gentle
             purgation
             ,
             and
             let
             him
             vse
             the
             iu●ce
             of
             Mint
             and
             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
             ,
             Maiora●●
             ●nd
             Worme-wood
             ,
             and
             chop
             them
             small
             and
             boile
             the
             〈◊〉
             Malmsie
             till
             it
             be
             thicke
             ,
             and
             make
             a
             p●●ister
             of
             it
             ,
             and
             it
             to
             the
             stomacke
             .
          
        
         
           
             For
             the
             Tooth-ache
             .
          
           
             For
             the
             
               Tooth
               ach
            
             ,
             take
             a
             handful
             of
             
               Dasie
               rootes
            
             ,
             and
             wa●●
             them
             very
             cleane
             ,
             and
             drie
             them
             with
             a
             cloath
             ,
             and
             then
             stamp
             them
             :
             and
             when
             you
             haue
             stamped
             them
             a
             good
             while
             ,
             take
             the
             quantity
             of
             halfe
             a
             nutshel
             full
             of
             Bay-salt
             ,
             and
             strew
             it
             amongst
             the
             roots
             ,
             and
             then
             when
             they
             are
             very
             wel
             beaten
             ,
             straine
             them
             through
             a
             cleane
             cloath
             :
             then
             grate
             some
             
               Cattham
               Aromaticus
            
             ,
             &
             mixe
             it
             good
             and
             s●ffie
             with
             the
             iuyce
             of
             the
             roots
             ,
             and
             when
             you
             haue
             done
             so
             ,
             put
             it
             into
             a
             quil
             and
             snuffe
             it
             vp
             into
             your
             nose
             ,
             and
             you
             shall
             find
             ease
             .
          
        
         
           
             Another
             .
          
           
             Another
             for
             the
             Tooth-ake
             ,
             take
             smal
             
               Sage
               ,
               Rue
               ,
               Smallage
               ,
               Fetherfew
               ,
               Wormewood
               ,
            
             and
             Mints
             ,
             of
             each
             of
             them
             halfe
             a
             handful
             ,
             then
             stampe
             them
             wel
             all
             together
             putting
             thereto
             foure
             drams
             of
             vinegar
             ,
             and
             one
             dram
             of
             
               Bay
               salt
            
             ,
             with
             a
             penny-worth
             of
             good
             Aquavitae
             :
             stir
             them
             well
             together
             ,
             then
             put
             it
             betweene
             two
             linnen
             clouts
             of
             the
             bignesse
             of
             your
             cheeke
             ,
             temples
             ,
             and
             iawe
             ,
             and
             quilt
             it
             in
             manner
             of
             a
             course
             imbrodery
             :
             then
             set
             it
             vpon
             a
             chafing-dish
             of
             coales
             ,
             and
             as
             hot
             as
             you
             may
             abide
             it
             ,
             lay
             it
             ouer
             that
             side
             where
             the
             paine
             is
             ,
             and
             lay
             
             you
             downe
             vpon
             that
             side
             ,
             and
             as
             it
             cooles
             warme
             it
             againe
             ,
             or
             else
             haue
             another
             ready
             warme
             to
             lay
             on
             .
          
        
         
           
             A
             dri●●e
             for
             a
             ●●●●le
             in
             the
             eye
             .
          
           
             To
             make
             a
             drinke
             to
             destroy
             any
             pearle
             or
             filme
             in
             the
             eye
             :
             take
             a
             good
             handfull
             of
             
               Marigold
               plants
            
             ,
             &
             a
             handfull
             of
             Fennell
             ,
             as
             much
             of
             May-weed
             beate
             them
             together
             ,
             then
             straine
             them
             with
             a
             pint
             of
             beere
             ,
             then
             put
             it
             into
             a
             pot
             &
             stop
             it
             close
             that
             the
             strength
             may
             not
             goe
             out
             ;
             then
             let
             the
             offended
             party
             drinke
             thereof
             when
             he
             is
             in
             bed
             ,
             &
             lie
             of
             that
             side
             on
             which
             the
             pearle
             is
             ,
             &
             likewise
             drinke
             of
             it
             in
             the
             morning
             next
             his
             heart
             when
             he
             is
             risen
             .
          
        
         
           
             F●r
             p●●●e
             in
             〈…〉
             .
          
           
             For
             payne
             in
             the
             eies
             ,
             take
             Milke
             when
             it
             comes
             new
             from
             the
             Cowe
             ,
             and
             hauing
             syled
             it
             into
             a
             cleane
             vessell
             ,
             couer
             it
             with
             a
             pewter
             dish
             ,
             and
             the
             next
             morning
             take
             off
             the
             dish
             and
             you
             shall
             see
             a
             dew
             vpon
             the
             same
             ,
             and
             with
             that
             dew
             wash
             the
             pained
             eies
             ,
             &
             it
             will
             ease
             them
             .
          
        
         
           
             〈…〉
          
           
             For
             dimme
             eyes
             :
             take
             Wormewood
             ,
             beaten
             with
             the
             gall
             of
             a
             Bull
             ,
             and
             then
             strane
             it
             and
             annoynt
             the
             eyes
             therewith
             ,
             and
             it
             will
             cleare
             them
             exceedingly
             .
          
        
         
           
             Fo●
             sore
             eyes
             .
          
           
             For
             sore
             eyes
             ,
             or
             blood
             shotten
             eyes
             :
             take
             the
             white
             of
             an
             egge
             beaten
             to
             oyle
             ,
             as
             much
             Rosewater
             ,
             &
             as
             much
             of
             the
             iuyce
             of
             House-leeke
             ,
             mixe
             them
             well
             together
             ,
             then
             dippe
             flat
             pleageants
             therein
             ,
             and
             lay
             them
             vppon
             the
             sore
             eyes
             ,
             and
             as
             they
             drye
             ,
             so
             renew
             them
             againe
             ,
             and
             wet
             them
             ,
             and
             thus
             doe
             till
             the
             eyes
             be
             well
             .
          
        
         
           
             For
             waterie
             eyes
             .
          
           
             For
             watery
             eyes
             ,
             take
             the
             iuice
             of
             
               Affodill
               ▪
               Mirrhe
            
             ,
             and
             Saffron
             ,
             of
             each
             a
             little
             ,
             and
             mixe
             it
             with
             twice
             so
             much
             white
             wine
             ,
             then
             boyle
             it
             ouer
             the
             fire
             ,
             then
             straine
             it
             and
             wash
             the
             eyes
             therewith
             ,
             and
             it
             is
             a
             present
             helpe
             .
          
        
         
           
             For
             a
             〈◊〉
             .
          
           
             For
             a
             Canker
             or
             any
             sore
             mouth
             :
             take
             Choruile
             and
             beate
             it
             to
             a
             salue
             with
             old
             ale
             and
             
               Allum
               water
            
             ,
             and
             annoynt
             the
             sore
             therewith
             ,
             and
             it
             will
             cure
             it
             .
          
        
         
           
             A
             swelled
             mouth
             .
          
           
             For
             any
             swelling
             in
             the
             mouth
             :
             take
             the
             iuice
             of
             
               wormwood
               ,
               
               Cammomill
            
             ,
             and
             Shirwitt
             ,
             and
             mixe
             them
             with
             hony
             ,
             and
             bath
             the
             swelling
             therewith
             ,
             &
             it
             will
             cure
             it
             .
          
        
         
           
             For
             the
             Quinsie
             .
          
           
             For
             the
             Quinsie
             ,
             or
             Quinacy
             ,
             giue
             the
             party
             to
             drinke
             the
             hearbe
             Mouseare
             steept
             in
             ale
             or
             beere
             ,
             and
             looke
             where
             you
             see
             a
             swine
             rub
             himselfe
             ,
             and
             there
             vpon
             the
             same
             place
             rubbe
             a
             sleight
             stone
             ,
             and
             then
             with
             it
             sleight
             all
             the
             swelling
             ,
             and
             it
             will
             cure
             it
             .
          
        
         
           
             Against
             drunkennes
             .
          
           
             If
             you
             would
             not
             be
             drunke
             ,
             take
             the
             pouder
             of
             Betany
             and
             Coleworts
             mixt
             together
             ;
             and
             eate
             it
             euery
             morning
             fasting
             as
             much
             as
             will
             lie
             vpon
             a
             sixpence
             ,
             and
             it
             will
             preserue
             a
             man
             from
             drunkennesse
             .
          
        
         
           
             To
             quicken
             the
             wit.
             
          
           
             To
             quicken
             a
             mans
             wits
             ,
             spirit
             and
             memory
             ;
             let
             him
             take
             Langdebeefe
             ,
             which
             is
             gathered
             in
             Iune
             or
             Iuly
             ,
             and
             beating
             it
             in
             a
             cleane
             morter
             ;
             Let
             him
             drinke
             the
             iuyce
             thereof
             with
             warme
             water
             ,
             and
             he
             shall
             finde
             the
             benefit
             .
          
        
         
           
             For
             the
             Kings
             euill
             .
          
           
             If
             a
             man
             be
             troubled
             with
             the
             
               Kings
               euill
            
             ,
             let
             him
             take
             the
             red
             docke
             and
             seeth
             it
             in
             wine
             till
             it
             be
             very
             tender
             ,
             then
             straine
             it
             ,
             and
             so
             drinke
             a
             good
             draught
             thereof
             ,
             and
             he
             shall
             finde
             great
             ease
             from
             the
             same
             :
             especially
             if
             he
             doe
             continue
             the
             vse
             thereof
             .
          
        
         
           
             Addition
             to
             the
             particular
             sicknesses
             and
             first
             of
             the
             head
             and
             the
             parts
             thereof
             &
             the
             lungs
             .
          
           
             Take
             
               Frankinsence
               ,
               Doues-dung
            
             ,
             and
             Wheate-flower
             ,
             of
             each
             an
             ounce
             ,
             and
             mixe
             them
             well
             with
             the
             white
             of
             an
             egge
             ,
             then
             plasterwise
             apply
             it
             where
             the
             paine
             is
             .
          
           
             The
             oyle
             of
             Lyllyes
             if
             the
             head
             be
             annointed
             therewith
             ,
             is
             good
             for
             any
             payne
             therein
             .
          
        
         
           
             Another
             .
          
           
             Take
             Rowe
             ,
             and
             steepe
             it
             in
             Vinegar
             a
             day
             and
             a
             night
             ,
             the
             Rowe
             being
             first
             well
             bruised
             ,
             then
             with
             the
             same
             annoynt
             the
             head
             twice
             or
             thrice
             a
             day
             .
          
        
         
           
             For
             the
             head
             ●ke
             and
             to
             slay
             bleeding
             at
             the
             nose
             .
          
           
             Take
             the
             white
             of
             an
             egge
             and
             beate
             it
             to
             oyle
             ,
             then
             put
             to
             it
             Rosewater
             ,
             and
             the
             pouder
             Alablaster
             ,
             then
             take
             flaxe
             and
             dippe
             it
             therein
             ,
             and
             lay
             it
             to
             the
             temples
             ,
             and
             ren●we
             it
             two
             or
             three
             times
             a
             day
             .
          
        
         
           
           
             To
             draw
             out
             bones
             broken
             in
             the
             head
             .
          
           
             Take
             Agrymon●e
             and
             bruise
             it
             ,
             and
             plasterwise
             apply
             it
             to
             the
             wound
             ,
             and
             let
             the
             party
             drinke
             the
             iuyce
             of
             Bettanie
             ,
             and
             it
             will
             expell
             the
             bones
             and
             heale
             the
             wound
             .
          
        
         
           
             For
             the
             falling
             of
             the
             mould
             of
             the
             head
             .
          
           
             Take
             the
             leaues
             of
             Agrymonie
             ,
             and
             boile
             them
             in
             hony
             ,
             till
             it
             be
             thicke
             like
             a
             plaister
             ,
             and
             then
             apply
             it
             to
             the
             wound
             of
             the
             head
             warme
             .
          
        
         
           
             For
             the
             Squynancy
             .
          
           
             Take
             a
             table
             napkin
             or
             any
             linnen
             cloath
             ,
             and
             wet
             it
             in
             cold
             water
             ,
             and
             when
             you
             goe
             to
             bed
             apply
             it
             to
             the
             swelling
             and
             lie
             vpright
             ,
             thus
             doe
             three
             or
             of
             foure
             times
             in
             a
             night
             till
             the
             swelling
             waste
             .
          
        
         
           
             For
             the
             tooth-ake
             .
          
           
             Take
             two
             or
             three
             dock
             roots
             ,
             &
             as
             many
             daysy
             roots
             ,
             and
             boyle
             them
             in
             water
             till
             they
             be
             soft
             ,
             then
             take
             them
             out
             of
             the
             water
             ,
             and
             boyle
             them
             well
             ouer
             againe
             in
             
               oyl●
               Oliue
            
             ,
             then
             straine
             them
             through
             a
             cleane
             cloath
             ,
             and
             anoynt
             the
             pained
             tooth
             therewith
             ,
             and
             keepe
             your
             mou●h
             close
             ,
             and
             it
             will
             not
             onely
             take
             away
             the
             payne
             ,
             but
             also
             ease
             any
             megrem
             or
             griefe
             in
             the
             head
             .
          
        
         
           
             To
             make
             teeth
             white
             .
          
           
             Take
             a
             sawcer
             of
             strong
             vinegar
             ,
             and
             two
             spoonefulls
             of
             the
             pouder
             of
             
               Roch
               allom
            
             ,
             a
             spooneful
             of
             white
             salt
             ,
             and
             a
             spoonefull
             of
             hony
             ,
             seeth
             all
             these
             till
             it
             be
             as
             thinne
             as
             water
             ,
             then
             put
             it
             into
             a
             close
             viol
             and
             keepe
             it
             ,
             and
             when
             occasion
             serues
             wash
             your
             teeth
             therewith
             ,
             with
             a
             rough
             cloath
             ,
             and
             rub
             them
             soundly
             ,
             but
             not
             to
             bleed
             .
          
        
         
           
             To
             draw
             teeth
             wi●●t
             yro●
             .
          
           
             Take
             some
             of
             the
             greene
             of
             the
             elder
             tree
             ,
             or
             the
             apples
             of
             oake
             trees
             ,
             and
             with
             either
             of
             these
             rub
             the
             teeth
             and
             gummes
             and
             it
             will
             loosen
             them
             so
             as
             you
             may
             take
             them
             out
             .
          
        
         
           
             For
             teeth
             th●t
             are
             yellow
             .
          
           
             Take
             Sage
             and
             salt
             ,
             of
             each
             a
             like
             ,
             and
             stampe
             them
             well
             together
             ,
             then
             bake
             it
             till
             it
             be
             hard
             ,
             and
             make
             a
             fine
             pouder
             thereof
             ,
             then
             therewith
             rub
             the
             teeth
             euening
             and
             morning
             and
             it
             will
             take
             away
             all
             yellownesse
             .
          
        
         
           
           
             For
             teeth
             that
             are
             loose
             .
          
           
             First
             let
             them
             bloud
             ,
             then
             take
             
               Harts
               horne
            
             or
             Iuorie
             and
             red
             Pympernell
             ,
             and
             bruise
             them
             well
             together
             ,
             then
             put
             it
             into
             a
             linnen
             cloath
             and
             lay
             it
             to
             the
             teeth
             ,
             &
             it
             will
             fasten
             them
             .
          
        
         
           
             For
             any
             venom
             in
             the
             eare
             .
          
           
             Take
             the
             iuyce
             of
             Louage
             and
             drop
             it
             into
             the
             eare
             ,
             and
             it
             will
             cure
             any
             venome
             ,
             and
             kill
             any
             worme
             ,
             earewigge
             or
             other
             vermine
             .
          
        
         
           
             For
             a
             stinking
             breath
             which
             commeth
             from
             the
             stomacke
             .
          
           
             Take
             two
             ounces
             of
             comine
             and
             beate
             in
             a
             morter
             to
             fine
             pouder
             ,
             then
             boile
             it
             in
             wine
             from
             a
             pottell
             to
             a
             quart
             ,
             then
             drinke
             therof
             morning
             and
             euening
             as
             hot
             as
             you
             can
             suffer
             it
             ,
             or
             otherwise
             take
             an
             ounce
             of
             wild
             time
             ,
             and
             being
             cleane
             washed
             cut
             it
             small
             and
             then
             pouder
             it
             ,
             then
             put
             to
             it
             halfe
             an
             ounce
             of
             peper
             in
             fine
             pouder
             ,
             and
             as
             much
             comyne
             ,
             mixe
             them
             all
             well
             together
             ,
             and
             boile
             them
             in
             a
             pottell
             of
             white
             wine
             ,
             till
             halfe
             be
             consumed
             ,
             and
             after
             meate
             (
             but
             not
             before
             )
             vse
             to
             drinke
             thereof
             hot
             ,
             also
             once
             in
             the
             afternoone
             and
             at
             your
             going
             to
             bed
             ,
             and
             it
             will
             purge
             the
             breath
             .
          
        
         
           
             for
             stinking
             〈…〉
             .
          
           
             Take
             red
             nettles
             and
             burne
             them
             to
             a
             pouder
             ,
             then
             adde
             as
             much
             of
             the
             pouder
             of
             pepper
             ,
             and
             mixe
             them
             well
             together
             ,
             and
             snuffe
             thereof
             vp
             into
             the
             nose
             ,
             and
             thus
             do
             diuers
             times
             a
             day
             .
          
        
         
           
             For
             a
             canker
             in
             the
             nose
             .
          
           
             Take
             old
             ale
             ,
             and
             hauing
             boyld
             it
             on
             the
             fire
             ,
             &
             clens'd
             it
             ,
             adde
             thereto
             a
             pretty
             quantity
             of
             lyfe
             hony
             and
             as
             much
             allom
             ,
             then
             with
             a
             setrindge
             or
             such
             like
             wash
             the
             sores
             therewith
             very
             warme
             .
          
        
         
           
             A
             red
             water
             for
             any
             canker
             .
          
           
             Take
             a
             gallond
             of
             running
             water
             ,
             and
             boile
             it
             to
             a
             pottell
             ,
             then
             put
             to
             it
             a
             handfull
             of
             red
             sage
             ,
             a
             handfull
             of
             Cellandine
             ,
             a
             handful
             of
             Honysuckles
             ,
             a
             handful
             of
             woodbine
             leaues
             &
             flowers
             ,
             then
             take
             a
             penniworth
             of
             graynes
             made
             into
             fine
             pouder
             ,
             and
             boile
             all
             very
             well
             together
             ,
             then
             put
             to
             it
             a
             quart
             of
             the
             best
             life
             hony
             of
             a
             yeare
             old
             ,
             and
             a
             pound
             of
             Roch
             allom
             ,
             let
             al
             boyle
             
             together
             till
             it
             come
             to
             a
             pottell
             ,
             then
             straine
             it
             and
             put
             it
             into
             a
             close
             vessell
             ,
             and
             therewith
             dresse
             and
             annoint
             the
             sores
             as
             occasion
             serues
             ,
             it
             will
             heale
             any
             canker
             or
             vlcer
             ,
             and
             cleanse
             any
             wound
             ;
             It
             is
             best
             to
             be
             made
             at
             Midsomer
             .
          
        
         
           
             To
             cleare
             the
             eyes
             .
          
           
             Take
             the
             flowers
             and
             rootes
             of
             Primrose
             cleane
             washt
             in
             running
             water
             ,
             then
             boile
             them
             in
             faire
             running
             water
             the
             space
             of
             an
             houre
             ,
             then
             put
             thereto
             a
             pretty
             quantity
             of
             white
             copperas
             ,
             and
             then
             straine
             all
             through
             a
             linnen
             cloath
             and
             so
             let
             it
             stand
             a
             while
             ,
             and
             there
             will
             an
             Oyle
             appeare
             vpon
             the
             water
             ,
             with
             that
             oyle
             annoynt
             the
             lids
             and
             the
             browes
             of
             your
             eies
             ,
             and
             the
             temples
             of
             your
             head
             ,
             and
             with
             the
             water
             wash
             your
             eyes
             ,
             and
             it
             is
             most
             soueraigne
             .
          
        
         
           
             Another
             for
             the
             sight
             .
          
           
             Take
             F●fteene
             seeds
             of
             Gyneper
             ,
             and
             as
             many
             Gromell
             seeds
             ,
             fine
             branches
             of
             Fenell
             ,
             beate
             them
             all
             together
             ,
             then
             boyle
             them
             in
             a
             pint
             of
             old
             ale
             till
             three
             parts
             be
             wasted
             ;
             then
             straine
             it
             into
             a
             glasse
             ,
             and
             drop
             thereof
             three
             drops
             into
             each
             eye
             at
             night
             ,
             and
             wash
             your
             eyes
             euery
             morning
             for
             the
             space
             of
             fifteene
             daies
             with
             your
             owne
             water
             ,
             and
             it
             will
             cleare
             any
             decayed
             sight
             whatsoeuer
             .
          
        
         
           
             For
             sore
             eyes
             .
          
           
             Take
             red
             Snayles
             ,
             and
             seeth
             them
             in
             faire
             water
             ,
             and
             then
             gather
             the
             oyle
             that
             ariseth
             thereof
             ,
             and
             therewith
             annoint
             your
             eyes
             morning
             and
             euening
             .
          
        
         
           
             For
             sicke
             eyes
             .
          
           
             Take
             a
             gallond
             or
             two
             of
             the
             dregges
             of
             strong
             ale
             &
             put
             thereto
             a
             handfull
             or
             two
             of
             Comyne
             ,
             and
             as
             much
             salt
             ,
             and
             then
             distill
             it
             in
             a
             Lymbecke
             ,
             and
             the
             water
             is
             most
             pretious
             to
             wash
             eyes
             with
             .
          
        
         
           
             F●r
             〈◊〉
             eyes
             .
          
           
             Take
             
               Cellandine
               ,
               Rue
               ,
               Chervile
               ,
               Plantaine
               ,
            
             and
             anyse
             ,
             of
             each
             alike
             ,
             and
             as
             much
             fenell
             ,
             as
             of
             all
             the
             rest
             ,
             stamp
             them
             all
             well
             together
             ,
             then
             let
             it
             stand
             two
             daies
             and
             two
             nights
             ,
             then
             straine
             it
             very
             well
             and
             annoynt
             
             your
             eyes
             morning
             and
             euening
             therewith
             .
          
        
         
           
             For
             the
             pin
             and
             webb
             in
             the
             eye
             .
          
           
             Take
             an
             egge
             ,
             and
             rost
             extreame
             hard
             ,
             then
             take
             the
             white
             being
             very
             hot
             and
             lapp
             in
             it
             as
             much
             white
             copperas
             as
             a
             pease
             and
             then
             violently
             straine
             it
             through
             a
             fine
             cloath
             ,
             then
             put
             a
             good
             drop
             thereof
             into
             the
             eye
             ,
             and
             it
             is
             most
             soueraigne
             .
          
        
         
           
             A
             poud●r
             for
             the
             pin
             and
             webb
             in
             the
             eye
             .
          
           
             Take
             two
             drams
             of
             prepard
             Tussia
             ,
             of
             Sandragon
             one
             dram
             ,
             of
             Sugar
             a
             dram
             ,
             bray
             them
             all
             very
             well
             together
             till
             they
             be
             exceeding
             small
             ,
             then
             take
             of
             the
             pouder
             &
             blow
             a
             little
             thereof
             into
             the
             eye
             ,
             and
             it
             is
             soueraigne
             .
          
        
         
           
             A
             pretious
             water
             for
             the
             eyes
             .
          
           
             Take
             of
             
               Red
               rose
               leaues
            
             ,
             of
             
               Smalladge
               ,
               of
               Maiden
               haire
               ,
               Eusaace
               ,
               endiue
               ,
               succory
               ,
               red
               fenell
               ,
               hill-wort
               ,
            
             and
             cellandine
             ,
             of
             each
             halfe
             a
             quarter
             of
             a
             pound
             ,
             wash
             them
             cleane
             and
             lay
             them
             in
             steepe
             in
             white
             wine
             a
             whole
             day
             ,
             then
             still
             them
             in
             an
             ordinary
             still
             ,
             &
             the
             first
             water
             will
             be
             like
             gold
             ,
             the
             second
             like
             siluer
             ,
             and
             the
             third
             like
             balme
             ,
             any
             of
             these
             is
             most
             pretious
             for
             sore
             eyes
             ,
             and
             hath
             recouered
             sight
             lost
             for
             the
             space
             of
             Ten
             yeares
             ,
             hauing
             been
             vsed
             but
             foure
             dayes
             .
          
        
         
           
             To
             make
             haire
             to
             grow
          
           
             Take
             the
             leaues
             of
             willow
             ,
             and
             boile
             them
             well
             in
             oyle
             and
             therwith
             annoint
             the
             place
             where
             you
             would
             haue
             any
             haire
             to
             grow
             ,
             whether
             vpon
             head
             or
             beard
             .
          
        
         
           
             Another
             .
          
           
             Take
             Treakle
             water
             and
             hony
             ,
             boyle
             them
             together
             ,
             and
             wet
             a
             cloath
             therein
             ,
             and
             lay
             it
             where
             you
             would
             haue
             haire
             to
             grow
             ,
             and
             it
             will
             come
             speedily
             .
          
        
         
           
             For
             a
             pimpled
             or
             red
             saucy
             face
             .
          
           
             Take
             nine
             or
             ten
             egges
             and
             rost
             them
             very
             hard
             ,
             then
             put
             away
             the
             yolkes
             ,
             &
             bray
             the
             whites
             very
             small
             with
             three
             or
             foure
             ounces
             of
             white
             Copporas
             till
             it
             be
             come
             to
             perfect
             oyntment
             ,
             then
             with
             it
             annoint
             the
             face
             moring
             and
             euening
             for
             the
             space
             of
             a
             weeke
             and
             more
             .
          
        
         
           
             For
             the
             rhume
          
           
             Take
             the
             rynde
             of
             Issop
             ,
             and
             boile
             it
             or
             burne
             it
             and
             let
             the
             fume
             or
             smoke
             goe
             into
             the
             mouth
             and
             it
             it
             will
             stay
             any
             rhume
             falling
             from
             the
             head
             .
          
        
         
           
           
             For
             hoarsenes
             in
             the
             throate
             .
          
           
             Take
             a
             pint
             of
             running
             water
             ,
             and
             three
             spoonefulls
             of
             hony
             and
             boile
             them
             together
             and
             skime
             off
             the
             filth
             ,
             then
             put
             thereto
             on
             ounce
             of
             small
             Raysons
             ,
             and
             straine
             it
             well
             through
             a
             cloath
             ,
             and
             so
             drinke
             it
             morning
             and
             euening
             .
          
        
         
           
             For
             a
             dangerous
             cough
             .
          
           
             Take
             Aquauitae
             and
             salt
             ,
             and
             mixe
             it
             with
             strong
             old
             ale
             and
             then
             heate
             it
             on
             the
             fire
             ,
             and
             therewith
             wash
             the
             soules
             of
             the
             feete
             when
             you
             goe
             to
             bed
             .
          
        
         
           
             For
             the
             dry
             cough
             .
          
           
             Take
             of
             cleane
             Wheate
             and
             of
             cleane
             Barly
             of
             each
             a
             like
             quantity
             ,
             and
             put
             them
             into
             a
             gallond
             and
             a
             halfe
             of
             faire
             water
             ,
             and
             boyle
             them
             till
             they
             burst
             ,
             then
             straine
             it
             into
             a
             cleane
             vessell
             ,
             and
             adde
             thereto
             a
             quarterne
             of
             fine
             Lycoras
             pouder
             ,
             and
             two
             penyworth
             of
             gumme-Arabecke
             ,
             then
             boyle
             it
             ouer
             againe
             and
             straine
             it
             ,
             and
             keepe
             it
             in
             a
             sweete
             vessell
             ,
             and
             drinke
             thereof
             morning
             and
             euening
             .
          
        
         
           
             For
             the
             tisicke
             .
          
           
             Take
             the
             best
             wort
             and
             let
             it
             stand
             till
             it
             be
             yellow
             ,
             then
             boyle
             it
             and
             after
             let
             it
             coole
             ,
             then
             put
             to
             it
             a
             little
             quantity
             of
             barme
             and
             saffron
             ,
             and
             so
             drinke
             of
             it
             euery
             morning
             and
             euening
             while
             it
             lasteth
             ,
             otherwise
             take
             
               hore-hound
               ,
               violet
               leaues
            
             ,
             and
             Isop
             ,
             of
             each
             a
             good
             handfull
             ,
             seeth
             them
             in
             water
             ,
             and
             put
             thereto
             a
             little
             
               Saffron
               ,
               Lycoras
            
             ,
             and
             Sugar-candy
             ,
             after
             they
             haue
             boiled
             a
             good
             while
             ,
             then
             straine
             it
             into
             an
             earthen
             vessell
             ,
             and
             let
             the
             sicke
             drinke
             thereof
             sixe
             spoonefull
             at
             a
             time
             morning
             and
             euening
             ;
             or
             lastly
             ,
             take
             the
             lunges
             of
             a
             Fox
             ,
             and
             lay
             it
             in
             rose-water
             ,
             or
             boyle
             it
             in
             rose-water
             ,
             then
             take
             it
             out
             and
             dry
             it
             in
             some
             hot
             place
             without
             the
             sunne
             ,
             then
             then
             beate
             it
             to
             pouder
             with
             Sugar-candy
             ,
             and
             eate
             of
             this
             pouder
             morning
             and
             euening
             .
          
        
         
           
             For
             griefes
             in
             the
             stomacke
             .
          
           
             To
             ease
             paine
             in
             the
             stomacke
             ,
             take
             
               Endiue
               ,
               Mints
            
             ,
             of
             each
             a
             like
             quantity
             ,
             and
             steepe
             them
             in
             white
             Wine
             a
             dayes
             space
             ,
             then
             straining
             it
             and
             adding
             thereunto
             a
             
             little
             Cinamon
             and
             Pepper
             ,
             giue
             it
             to
             the
             sicke
             person
             to
             drinke
             ,
             and
             if
             you
             adde
             thereto
             a
             little
             of
             the
             pouder
             of
             Horse-mint
             and
             Calamint
             ,
             it
             will
             comfort
             the
             stomacke
             exceedingly
             ,
             and
             occasion
             swift
             and
             good
             digestion
             .
          
        
         
           
             For
             spitting
             of
             blood
             .
          
           
             For
             spitting
             of
             blood
             ,
             whether
             it
             proceede
             of
             inward
             bruises
             ,
             ouerstraining
             or
             such
             like
             ,
             you
             shall
             take
             some
             pitch
             ,
             and
             a
             little
             
               Sperma
               Caeti
            
             ,
             and
             mixe
             it
             with
             old
             ale
             and
             drinke
             it
             ,
             and
             it
             will
             stay
             the
             the
             flux
             of
             blood
             :
             but
             if
             by
             meanes
             of
             the
             bruise
             any
             outward
             griefe
             remayne
             ,
             then
             you
             shall
             take
             the
             hearbe
             Brockellhempe
             ,
             and
             frying
             it
             with
             sheepes
             tallow
             lay
             it
             hot
             to
             the
             grieued
             place
             ,
             and
             it
             will
             take
             away
             the
             anguish
             .
          
        
         
           
             For
             vomiting
             :
          
           
             To
             stay
             the
             fluxe
             of
             vomiting
             take
             Worme-wood
             ,
             and
             sowre
             bread
             toasted
             of
             each
             like
             quantity
             ,
             &
             beat
             them
             well
             in
             a
             morter
             ,
             then
             ad
             to
             them
             as
             much
             of
             the
             iuyce
             of
             mints
             ,
             and
             the
             iuyce
             of
             Plantaine
             as
             well
             bring
             it
             to
             a
             thick
             salue
             :
             then
             fry
             them
             all
             together
             in
             a
             fryingpan
             ,
             &
             when
             it
             is
             hot
             lay
             it
             plaister
             wise
             to
             the
             mouth
             of
             the
             stomacke
             ,
             then
             let
             the
             party
             drinke
             a
             little
             white
             wine
             and
             cheruile
             water
             mixt
             together
             ,
             and
             then
             steepe
             sower
             toasted
             bread
             in
             very
             strong
             Vinegar
             ,
             wrapt
             it
             in
             a
             fine
             cloath
             and
             let
             the
             sicke
             party
             smell
             thereto
             ,
             and
             it
             will
             stay
             the
             excesse
             of
             vomiting
             ,
             and
             both
             comfort
             and
             strengthen
             the
             stomacke
             .
          
        
         
           
             To
             force
             one
             to
             vomite
             .
          
           
             If
             you
             would
             compell
             one
             to
             vomit
             ,
             take
             halfe
             a
             spoonefull
             of
             Stonecrop
             ,
             and
             mixe
             it
             with
             three
             spoonefull
             of
             white
             wine
             and
             giue
             it
             to
             the
             party
             to
             drinke
             ,
             and
             it
             will
             make
             him
             vomit
             presently
             ,
             but
             do
             this
             seldome
             and
             to
             strong
             bodyes
             ,
             for
             otherwise
             it
             is
             dangerous
             .
          
        
         
           
             For
             the
             Iliaca
             passio
             .
          
           
             For
             the
             
               Iliaca
               passio
            
             ,
             take
             of
             Polipody
             an
             ounce
             ,
             and
             stampe
             it
             ,
             then
             boyle
             it
             with
             prunes
             &
             violets
             in
             
             sennell-water
             or
             
             Anni-seeds-water
             ,
             take
             thereof
             a
             good
             quantity
             ,
             then
             strayne
             it
             and
             let
             the
             partie
             euery
             morning
             
             and
             euening
             drinke
             a
             good
             draught
             thereof
             .
          
        
         
           
             Additions
             ,
             to
             the
             diseases
             of
             the
             stomack
             .
             For
             the
             stomacke
             .
          
           
             If
             the
             stomacke
             be
             troubled
             with
             winde
             or
             other
             paine
             ,
             take
             Commine
             and
             beate
             it
             to
             pouder
             ,
             and
             mixe
             with
             it
             red
             wine
             ,
             and
             drinke
             it
             at
             night
             when
             you
             goe
             to
             bed
             ,
             diuers
             nights
             together
             .
          
        
         
           
             For
             the
             Illica
             passio
             .
          
           
             Take
             Brokelime
             roots
             and
             leaues
             &
             wash
             them
             cleane
             and
             dry
             them
             in
             the
             Sunne
             ,
             so
             dry
             that
             you
             may
             make
             pouder
             thereof
             ,
             then
             take
             of
             the
             pouder
             a
             good
             quantity
             ,
             and
             the
             like
             of
             Treakle
             ,
             and
             put
             them
             in
             a
             cup
             with
             a
             pretty
             quantity
             of
             strong
             o●d
             ale
             and
             stirre
             them
             well
             together
             ,
             and
             drinke
             thereof
             first
             and
             last
             morning
             and
             euening
             for
             the
             space
             of
             three
             or
             foure
             dayes
             ,
             and
             if
             need
             doe
             require
             ,
             vse
             the
             same
             in
             the
             brothes
             you
             doe
             eate
             ,
             for
             it
             is
             very
             soueraigne
             .
          
        
         
           
             For
             paine
             in
             the
             breast
             .
          
           
             Take
             Hartshorne
             or
             Iuory
             beaten
             to
             fine
             pouder
             ,
             and
             as
             much
             Cynamon
             in
             pouder
             ,
             mixe
             them
             with
             Vinegar
             ,
             and
             drinke
             thereof
             to
             the
             quantity
             of
             seauen
             or
             eight
             spoonefuls
             .
          
        
         
           
             For
             the
             Mother
             .
          
           
             Take
             the
             water
             of
             Mouseare
             ,
             and
             drinke
             thereof
             the
             quantity
             of
             an
             ounce
             and
             a
             halfe
             or
             two
             ounces
             ,
             twice
             or
             thrice
             a
             day
             ,
             or
             otherwise
             take
             a
             little
             Nutmeg
             ,
             a
             little
             Cinamond
             ,
             a
             little
             Cloues
             ,
             a
             little
             Mace
             ,
             and
             a
             very
             little
             Ginger
             ,
             and
             the
             flowers
             of
             Lauender
             ,
             beate
             all
             vnto
             a
             fine
             powder
             ,
             and
             when
             the
             passion
             of
             the
             mother
             commeth
             ,
             take
             a
             chaffingdish
             of
             good
             hot
             coales
             ,
             and
             bend
             the
             Patient
             forward
             ,
             and
             cast
             of
             the
             pouder
             into
             the
             Chaffingdish
             ,
             so
             as
             she
             may
             receiue
             the
             smoake
             both
             in
             at
             her
             nose
             and
             mouth
             ,
             and
             it
             is
             a
             present
             cure
             .
          
        
         
           
             Obstructions
             of
             the
             liuer
             .
          
           
             Against
             obstructions
             in
             the
             Liuer
             ,
             take
             
               Aniseeds
               ,
               Ameos
               ,
               Burnet
               ,
               Camomile
               ,
            
             and
             the
             greater
             Centuary
             ,
             and
             boyle
             them
             in
             white
             wine
             with
             a
             little
             hony
             ,
             and
             drinke
             it
             euery
             morning
             and
             it
             wil
             cure
             the
             obstructions
             ,
             and
             cleanse
             the
             Liuer
             from
             all
             imperfection
             .
          
        
         
           
           
             Against
             the
             heat
             of
             the
             Liuer
             .
          
           
             Agaynst
             the
             heate
             and
             inflammation
             of
             the
             Liuer
             ,
             take
             Endiue
             dryed
             to
             pouder
             ,
             and
             the
             meale
             of
             
               Lupin
               seedes
            
             ,
             and
             mixe
             it
             with
             hony
             and
             the
             iuyce
             of
             Worme-wood
             ,
             make
             a
             cake
             thereof
             and
             eate
             it
             ,
             and
             it
             wil
             asswage
             the
             great
             heate
             and
             inflammation
             of
             the
             Liuer
             ,
             and
             take
             away
             the
             pimples
             and
             rednesse
             of
             the
             face
             which
             proceedeth
             from
             the
             same
             .
          
        
         
           
             For
             the
             Plurisy
             .
          
           
             To
             preuent
             a
             Plurisie
             a
             good
             while
             before
             it
             come
             ,
             there
             is
             no
             better
             way
             then
             to
             vse
             much
             the
             exercise
             of
             ringing
             ,
             or
             to
             stretch
             your
             armes
             vpward
             ▪
             so
             as
             they
             may
             beare
             the
             weight
             of
             your
             body
             ,
             and
             so
             to
             swing
             your
             body
             vp
             and
             downe
             a
             good
             space
             :
             but
             hauing
             caught
             a
             Plurisie
             and
             feeling
             the
             gripes
             ,
             stitches
             ,
             and
             pangs
             thereof
             ,
             you
             shal
             presently
             cause
             the
             party
             to
             be
             let
             blood
             ,
             &
             then
             take
             the
             hearb
             Althea
             or
             Hollyhocke
             ,
             and
             boyle
             it
             with
             vinegar
             and
             Linseede
             til
             it
             be
             thicke
             plaister-wise
             ,
             and
             then
             spread
             it
             vpon
             a
             peece
             of
             Allom
             Leather
             ,
             and
             lay
             it
             to
             the
             side
             that
             is
             grieued
             ,
             and
             it
             wil
             helpe
             it
             .
          
        
         
           
             A
             playster
             for
             a
             stitch
             .
          
           
             To
             help
             a
             stitch
             in
             the
             side
             or
             else
             where
             ,
             take
             Doues
             dung
             ,
             red
             Rose
             leaues
             and
             put
             them
             into
             a
             bag
             ,
             and
             quilt
             it
             :
             then
             throughly
             heat
             it
             vpon
             a
             Chaffingdish
             of
             coales
             with
             vinegar
             in
             a
             platter
             :
             then
             lay
             it
             vnto
             the
             pained
             place
             as
             hot
             as
             may
             be
             suffered
             ,
             and
             when
             it
             cooleth
             heat
             it
             againe
             .
          
        
         
           
             Heate
             in
             the
             Liuer
             .
          
           
             For
             any
             extraordinary
             heate
             or
             inflammation
             in
             the
             Liuer
             ,
             take
             Barbaries
             and
             boyle
             them
             in
             clarified
             whay
             ,
             and
             drinke
             them
             ,
             and
             they
             wil
             cure
             it
             .
          
        
         
           
             For
             the
             Consumption
             .
          
           
             If
             you
             wil
             make
             a
             Cordial
             for
             a
             Consumption
             or
             any
             other
             weaknes
             :
             take
             a
             quart
             of
             running
             water
             ,
             a
             peece
             of
             Mutton
             and
             a
             peece
             of
             Veale
             ,
             and
             put
             them
             with
             the
             water
             into
             a
             pot
             ,
             then
             take
             of
             
               Sorrel
               ,
               violet
               leaues
               ,
               Spinage
               ,
               Endiue
               ,
               Succory
               ,
               Sage
               ,
               Hissop
               ,
            
             of
             each
             a
             good
             quantity
             ;
             then
             take
             prunes
             and
             raisins
             ,
             and
             put
             them
             all
             to
             
             the
             broth
             ,
             and
             seeth
             them
             from
             a
             quart
             to
             a
             pint
             ,
             then
             straine
             the
             yolke
             of
             an
             egge
             and
             a
             little
             Saffron
             thereinto
             ,
             putting
             in
             Sugar
             ,
             whole
             Mace
             and
             a
             little
             white
             wine
             ,
             so
             seeth
             them
             a
             while
             together
             ,
             and
             let
             the
             party
             drinke
             it
             as
             warme
             as
             may
             be
             .
          
        
         
           
             To
             staunch
             b●o●d
             .
          
           
             To
             staunch
             blood
             ,
             take
             the
             hearb
             Shepheards-purse
             ,
             (
             if
             it
             may
             be
             gotten
             )
             distilled
             at
             the
             Apothecaries
             ,
             and
             drinke
             an
             ounce
             thereof
             at
             a
             time
             morning
             and
             euening
             ,
             and
             it
             wil
             stay
             any
             fluxe
             of
             blood
             natural
             or
             vnnatural
             ,
             but
             if
             you
             cannot
             get
             the
             distilled
             water
             ,
             then
             boyle
             a
             handful
             of
             the
             hearb
             with
             Cinamon
             ,
             and
             a
             little
             Sugar
             ,
             in
             Claret
             wine
             ,
             and
             boyle
             it
             from
             a
             quart
             to
             a
             pint
             ,
             and
             drinke
             it
             as
             oft
             as
             you
             please
             :
             also
             if
             you
             but
             rubbe
             the
             hearbe
             betweene
             your
             hands
             ,
             you
             shal
             see
             it
             wil
             soone
             make
             the
             blood
             returne
             .
          
        
         
           
             For
             the
             yellow
             i●undis●●
             .
          
           
             For
             the
             
               Yellow
               Iaundisse
            
             ,
             take
             two
             peny
             worth
             of
             the
             best
             English
             Saffron
             ,
             drye
             it
             ,
             and
             grind
             it
             to
             an
             exceeding
             fine
             pouder
             ,
             then
             mixe
             it
             with
             the
             pap
             of
             a
             rosted
             apple
             ,
             and
             giue
             it
             the
             diseased
             party
             to
             swallow
             down
             ,
             in
             the
             manner
             of
             a
             Pill
             ,
             and
             doe
             thus
             diuers
             mornings
             together
             ,
             and
             without
             doubt
             ,
             it
             is
             the
             most
             present
             cure
             that
             can
             be
             for
             the
             same
             ,
             as
             hath
             been
             often
             times
             prooued
             .
          
        
         
           
             For
             the
             yellow
             〈◊〉
             .
          
           
             For
             the
             
               Yellow
               Iaundisse
            
             take
             Pimpernell
             and
             Chickeweed
             ,
             stampe
             them
             and
             straine
             them
             into
             posset
             ale
             ,
             and
             let
             the
             party
             drink
             thereof
             morning
             and
             euening
             .
          
        
         
           
             For
             a
             desperate
             ye●low
             iaun●isse
          
           
             For
             the
             
               Yellow
               Iaundisse
            
             which
             is
             desperate
             and
             almost
             past
             cure
             :
             Take
             sheepes
             dung
             new
             made
             ,
             and
             put
             it
             into
             a
             cup
             of
             Beare
             or
             Ale
             ,
             and
             close
             the
             cup
             fast
             ,
             and
             let
             it
             stand
             so
             al
             night
             ,
             and
             in
             the
             morning
             take
             a
             draught
             of
             the
             clearest
             of
             the
             drinke
             ,
             and
             giue
             it
             vnto
             the
             sicke
             party
             .
          
        
         
           
             For
             the
             blacke
             Iaundisse
             .
          
           
             For
             the
             
               blacke
               Iaundisse
            
             take
             the
             hearbe
             called
             Penyryall
             ,
             
             and
             eyther
             boyle
             it
             in
             white
             Wine
             ,
             or
             drinke
             the
             iuyce
             thereof
             simply
             by
             it selfe
             to
             the
             quantity
             of
             three
             or
             foure
             spooneful
             at
             a
             time
             ,
             and
             it
             wil
             cure
             the
             blacke
             Iaundisse
             .
          
        
         
           
             Additions
             ,
             To
             the
             di●eases
             of
             the
             liuer
             For
             wasting
             of
             the
             Liuer
             .
          
           
             Take
             of
             
               Hyssop
               ,
               Parsley
            
             ,
             and
             Harts-tongue
             ,
             of
             each
             a
             like
             quantity
             ,
             and
             seeth
             them
             in
             wort
             til
             they
             be
             soft
             ,
             then
             let
             it
             stand
             til
             it
             be
             cold
             ,
             and
             then
             drinke
             thereof
             first
             and
             last
             ,
             morning
             and
             euening
             .
          
        
         
           
             A
             restoratiue
             for
             the
             Liuer
             .
          
           
             Take
             
               Fenel
               roots
            
             ,
             and
             
               Parsley
               roots
            
             ,
             of
             each
             a
             like
             ,
             wash
             them
             cleane
             ,
             and
             pil
             off
             the
             vpper
             barke
             ,
             and
             cast
             away
             the
             pith
             within
             ,
             then
             mince
             them
             smal
             ,
             then
             put
             them
             to
             three
             pints
             of
             water
             ,
             and
             set
             them
             ouer
             the
             fire
             ,
             then
             take
             figges
             and
             shred
             them
             smal
             ,
             Lyeoras
             and
             breake
             it
             smal
             ,
             and
             put
             them
             to
             the
             hearbs
             ,
             and
             let
             al
             boile
             very
             wel
             ,
             then
             take
             Sorrel
             and
             stamp
             it
             and
             put
             it
             to
             the
             rest
             ,
             and
             let
             it
             boile
             til
             some
             part
             be
             wasted
             ,
             then
             take
             a
             good
             quantity
             of
             honey
             and
             put
             to
             it
             and
             boile
             a
             while
             ,
             then
             take
             it
             from
             the
             fire
             and
             clarifie
             it
             through
             a
             strayner
             into
             a
             glasse
             vessel
             ,
             and
             stop
             it
             very
             close
             ,
             then
             giue
             the
             sick
             to
             drinke
             thereof
             morning
             and
             euening
             .
          
        
         
           
             To
             heale
             a
             ring
             worme
             cōming
             of
             the
             heate
             from
             the
             liuer
             .
          
           
             Take
             the
             stalke
             of
             Saint
             
               Mary
               Garcicke
            
             ,
             and
             burne
             it
             ,
             or
             lay
             it
             vpon
             a
             hot
             tyle
             stone
             vntil
             it
             be
             very
             drye
             ,
             and
             then
             beate
             it
             into
             pouder
             ,
             and
             rub
             the
             sore
             therewith
             til
             it
             be
             whole
             .
          
        
         
           
             To
             staunch
             blood
             .
          
           
             Take
             Wooll
             in
             the
             Walkmil
             that
             commeth
             from
             the
             cloath
             and
             flyeth
             about
             like
             Doune
             ,
             and
             beate
             it
             into
             pouder
             ,
             then
             take
             thereof
             and
             mixe
             it
             with
             the
             white
             of
             an
             egge
             and
             wheate
             flower
             ,
             and
             stampe
             them
             together
             ,
             then
             lay
             it
             on
             a
             linnen
             cloath
             or
             Lint
             and
             apply
             it
             to
             the
             bleeding
             place
             ,
             and
             it
             wil
             stanch
             it
             .
          
        
         
           
             For
             g●eat
             danger
             in
             bleeding
          
           
             If
             a
             man
             bleed
             and
             haue
             no
             present
             helpe
             ,
             if
             the
             wound
             be
             on
             the
             foot
             ,
             bind
             him
             about
             the
             ankle
             ,
             if
             in
             the
             legges
             bind
             him
             about
             the
             knee
             ,
             if
             it
             be
             on
             the
             hand
             ,
             
             bind
             him
             about
             the
             wrist
             ;
             if
             it
             be
             on
             the
             arme
             bind
             him
             about
             the
             brawne
             of
             the
             arme
             ,
             with
             a
             good
             list
             ,
             and
             the
             blood
             wil
             presently
             staunch
             .
          
        
         
           
             For
             a
             stitch
             .
          
           
             Take
             good
             store
             of
             Cynamon
             grated
             ,
             and
             put
             it
             into
             posset
             Ale
             very
             hot
             and
             drink
             it
             ,
             and
             it
             is
             a
             present
             cure
             .
          
        
         
           
             A
             bath
             for
             the
             Dropsie
             .
          
           
             Take
             a
             gallond
             of
             running
             water
             ,
             and
             put
             to
             it
             as
             much
             salt
             as
             wil
             make
             the
             water
             salt
             as
             the
             Sea
             water
             ,
             then
             boyle
             it
             a
             good
             while
             ,
             and
             bath
             the
             Legs
             therein
             as
             hot
             as
             may
             be
             suffered
             .
          
        
         
           
             For
             the
             dropsy
             .
          
           
             For
             the
             Dropsie
             ,
             take
             
               Agnus
               castus
               ,
               Fennel
               ,
               Affodill
               ,
               darke
               Wal-wort
               ,
               Lupins
            
             and
             Wormwood
             ,
             of
             each
             a
             handful
             ,
             and
             boyle
             them
             in
             a
             gallon
             of
             white
             Wine
             ,
             vntil
             a
             fourth
             part
             be
             consumed
             :
             ☞
             then
             strayne
             it
             ,
             and
             drinke
             it
             morning
             and
             euening
             halfe
             a
             pinte
             thereof
             ,
             and
             it
             wil
             cure
             the
             Dropsie
             ;
             but
             you
             must
             be
             careful
             that
             you
             take
             not
             Daffodil
             for
             Affodil
             .
          
        
         
           
             Paine
             in
             the
             Spleene
             .
          
           
             For
             paine
             in
             the
             Spleene
             ,
             take
             
               Agnus
               castus
               ,
               Agrimony
               ,
               Aniseeds
               ,
               Centuary
            
             the
             great
             ,
             and
             Wormwood
             ,
             of
             each
             a
             handful
             ,
             &
             boile
             them
             in
             a
             gallon
             of
             white
             wine
             ,
             then
             straine
             it
             and
             let
             the
             patient
             drinke
             diuers
             mornings
             together
             halfe
             a
             pint
             thereof
             ;
             and
             at
             his
             vsual
             meales
             let
             him
             neyther
             drinke
             Ale
             ,
             Beere
             ,
             nor
             Wine
             ,
             but
             such
             as
             hath
             had
             the
             hearbe
             Tamoriske
             steeped
             in
             the
             same
             ,
             or
             for
             want
             of
             the
             hearbe
             ,
             let
             him
             drink
             out
             of
             a
             cup
             made
             of
             Tamoriske
             wood
             ,
             and
             he
             shal
             surely
             find
             remedy
             .
          
        
         
           
             For
             paine
             in
             the
             side
             .
          
           
             For
             any
             pain
             in
             the
             side
             ,
             take
             Mugwort
             and
             red
             Sage
             ,
             &
             dry
             them
             betweene
             two
             tile
             stones
             ,
             and
             then
             put
             it
             in
             a
             bag
             ,
             and
             lay
             it
             to
             your
             side
             as
             hot
             as
             can
             be
             indured
             .
          
        
         
           
             For
             fatnes
             and
             short
             breath
          
           
             To
             helpe
             him
             that
             is
             exceeding
             fat
             ,
             pursie
             ,
             and
             short
             breathed
             :
             take
             hony
             clarified
             ,
             and
             bread
             vnleauened
             &
             make
             toasts
             of
             it
             ,
             and
             dippe
             the
             toasts
             into
             the
             clarified
             hony
             ,
             and
             eate
             this
             diuers
             times
             with
             your
             meate
             .
          
        
         
           
             Additions
             ,
             To
             the
             diseases
             of
             the
             Spleene
             .
          
           
             Take
             a
             lump
             of
             yron
             or
             steele
             ,
             and
             heat
             it
             red
             hot
             ,
             and
             
             quench
             it
             in
             Wine
             ,
             then
             giue
             the
             wine
             to
             the
             sicke
             party
             to
             drinke
             .
          
        
         
           
             For
             the
             Spleen
             ,
             For
             the
             stopping
             of
             the
             Spleene
             .
          
           
             Take
             
               Fenel
               seeds
            
             and
             the
             roots
             ,
             boile
             them
             in
             water
             ,
             and
             after
             it
             is
             cleansed
             put
             to
             it
             hony
             and
             giue
             it
             the
             party
             to
             drinke
             ,
             then
             seeth
             the
             hearbe
             in
             oyle
             and
             wine
             together
             ,
             and
             playster
             wise
             apply
             it
             to
             the
             side
             .
          
        
         
           
             For
             the
             hardne●
             of
             the
             Spleene
             .
          
           
             Make
             a
             playster
             of
             Worme-wood
             boyled
             in
             oyle
             ,
             or
             make
             an
             oyntment
             of
             the
             iuyce
             of
             
               Worme
               wood
            
             ,
             of
             
               Vinegar
               ,
               Armoniacke
               ,
               Waxe
            
             ,
             and
             Oyle
             ,
             mixt
             and
             melted
             together
             ,
             and
             annoynt
             the
             side
             therewith
             ,
             eyther
             in
             the
             Sunne
             ,
             or
             before
             the
             fire
             .
          
        
         
           
             Diseases
             of
             the
             heart
             .
          
           
             Take
             the
             pouder
             of
             Galingal
             ,
             and
             mixe
             it
             with
             the
             iuyce
             of
             Burrage
             ,
             and
             let
             the
             offended
             party
             drinke
             it
             with
             sweet
             wine
             .
          
        
         
           
             For
             the
             passion
             of
             the
             heart
             .
             〈◊〉
             heart
             sickenesse
             .
          
           
             Take
             Rosemary
             and
             Sage
             ,
             of
             each
             an
             handful
             ,
             and
             seeth
             them
             in
             white
             wine
             or
             strong
             Ale
             ,
             and
             then
             let
             the
             patient
             drinke
             it
             lukewarme
             .
          
        
         
           
             For
             fatnes
             a●
             about
             the
             hart
             .
          
           
             Take
             the
             iuice
             of
             Fenell
             mixt
             with
             hony
             ,
             and
             seeth
             them
             together
             til
             it
             be
             hard
             ,
             and
             then
             eate
             it
             Euening
             and
             Morning
             ,
             and
             it
             wil
             consume
             away
             the
             fatnesse
             .
          
        
         
           
             For
             the
             wind
             Collicke
             .
          
           
             For
             the
             wind
             Collicke
             ,
             which
             is
             a
             disease
             both
             general
             and
             cruel
             ,
             there
             be
             a
             world
             of
             remedies
             ,
             yet
             none
             more
             approued
             then
             this
             which
             I
             wil
             repeate
             :
             you
             shal
             take
             a
             Nutmeg
             sound
             and
             large
             ,
             and
             diuide
             it
             equally
             into
             foure
             quarters
             :
             the
             first
             morning
             as
             soone
             as
             you
             rise
             eate
             a
             quarter
             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
             tast
             familiar
             therewith
             ,
             eate
             euery
             morning
             whilst
             the
             Collicke
             offendeth
             you
             a
             whole
             Nutmeg
             dry
             without
             any
             composition
             ,
             and
             fast
             euer
             an
             houre
             at
             least
             after
             it
             ,
             and
             you
             shal
             find
             a
             most
             vnspeakable
             profit
             which
             wil
             arise
             from
             the
             same
             .
          
        
         
           
           
             The
             Wind
             Collicke
          
           
             For
             the
             winde
             Collick
             ,
             take
             a
             good
             handful
             of
             cleane
             wheat
             meale
             as
             it
             commeth
             from
             the
             Mil
             ,
             and
             two
             egs
             ,
             and
             a
             little
             wine-vinegar
             ,
             and
             a
             little
             Aquauitae
             ,
             and
             mingle
             them
             altogether
             cold
             ,
             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
             Aquavitae
             with
             a
             feather
             ;
             then
             lay
             it
             somewhat
             higher
             then
             the
             paine
             is
             ,
             rather
             then
             lower
             .
          
        
         
           
             For
             the
             Laske
             .
          
           
             For
             the
             Laske
             or
             extreame
             scouring
             of
             the
             belly
             ,
             take
             the
             seeds
             of
             the
             Wood-rose
             ,
             or
             Bryer-rose
             ,
             beate
             it
             to
             pouded
             ,
             and
             mixe
             a
             dramme
             thereof
             with
             an
             ounce
             of
             the
             conserue
             of
             Sloes
             and
             eate
             it
             ,
             and
             it
             will
             in
             a
             short
             space
             bind
             and
             make
             the
             belly
             hard
             .
          
        
         
           
             For
             the
             bloody
             fluxe
             .
          
           
             For
             the
             bloody-fluxe
             ,
             take
             a
             quart
             of
             Red-wine
             ,
             and
             boile
             therein
             a
             handful
             of
             
               Shepheards
               purse
            
             til
             the
             hearb
             be
             very
             soft
             :
             then
             straine
             it
             ,
             and
             adde
             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
             pint
             thereof
             to
             drinke
             morning
             and
             euening
             ,
             it
             being
             made
             very
             warm
             ,
             and
             it
             will
             cure
             him
             .
          
        
         
           
             To
             stay
             a
             laske
             .
          
           
             To
             stay
             a
             sore
             Laske
             ,
             take
             Plantaine
             water
             and
             Cynamon
             finely
             beaten
             ,
             and
             the
             flowers
             of
             Pomgranats
             ,
             and
             boile
             them
             wel
             together
             ,
             then
             take
             Sugar
             ,
             and
             the
             yolke
             of
             an
             egge
             ,
             and
             make
             a
             candle
             of
             it
             ,
             and
             giue
             it
             the
             grieued
             party
             .
          
        
         
           
             For
             the
             Fluxe
             .
          
           
             For
             the
             Flixe
             take
             a
             Stags
             pizzel
             dryed
             and
             grated
             and
             giue
             it
             in
             any
             drinke
             ,
             either
             in
             Beere
             ,
             Ale
             ,
             or
             Wine
             ,
             and
             it
             is
             most
             soueraigne
             for
             any
             Flixe
             whatsoeuer
             :
             So
             is
             the
             iawe
             bones
             of
             a
             Pike
             ,
             the
             teeth
             and
             all
             dried
             and
             beaten
             to
             pouder
             ,
             and
             so
             giuen
             the
             party
             diseased
             in
             any
             drinke
             whatsoeuer
             .
          
        
         
           
             For
             the
             worst
             Fluxe
             .
          
           
             To
             cure
             the
             worst
             bloody
             Flix
             that
             may
             be
             ,
             take
             a
             
             quart
             of
             red-wine
             ,
             and
             a
             spooneful
             of
             Commin-seede
             ,
             boile
             them
             together
             vntil
             halfe
             be
             consumed
             ,
             then
             take
             Knot-grasse
             and
             
               Shepheards
               purse
            
             ,
             and
             Plantaine
             ,
             and
             stampe
             them
             seueral
             ,
             and
             then
             straine
             them
             and
             take
             of
             the
             iuyce
             of
             each
             of
             them
             a
             good
             spoonful
             ,
             and
             put
             them
             to
             the
             wine
             ,
             and
             so
             seeth
             them
             againe
             a
             little
             :
             then
             drinke
             it
             luke-warme
             ,
             halfe
             ouer-night
             ,
             and
             halfe
             the
             next
             morning
             :
             and
             if
             i●
             fal
             out
             to
             be
             in
             Winter
             ,
             so
             that
             you
             cannot
             get
             the
             hearbs
             ,
             then
             take
             the
             water
             of
             them
             hearbs
             distil'd
             ,
             of
             each
             3
             spoonfuls
             ,
             and
             vse
             it
             as
             before
             .
          
        
         
           
             For
             costiuents
             .
          
           
             For
             extreame
             costiuenesse
             ,
             or
             binding
             in
             the
             body
             ,
             so
             as
             a
             man
             cannot
             auoid
             his
             excrements
             ,
             take
             
               Anniseedes
               ,
               Fennicreet
               ,
               ●●nseeds
            
             ,
             and
             the
             powder
             of
             Pyonie
             :
             of
             each
             halfe
             an
             ounce
             ,
             and
             boile
             them
             in
             a
             quart
             of
             white
             wine
             ,
             and
             drinke
             a
             good
             draught
             thereof
             ,
             and
             it
             wil
             make
             a
             man
             goe
             to
             the
             stoole
             orderly
             ,
             and
             at
             great
             ease
             .
          
        
         
           
             For
             wormes
             .
          
           
             For
             wormes
             in
             the
             belly
             ,
             either
             of
             child
             or
             man
             ,
             take
             
               Aloes
               Cikatrine
            
             ,
             as
             much
             as
             halfe
             a
             hazel
             Nut
             ,
             and
             wrap
             it
             in
             the
             pap
             of
             a
             roasted
             apple
             ,
             and
             so
             let
             the
             offended
             party
             swallow
             it
             in
             manner
             of
             a
             pil
             fasting
             in
             the
             morning
             ,
             or
             else
             mixe
             it
             with
             three
             or
             foure
             spoonful
             of
             Muskadine
             ,
             and
             so
             let
             the
             party
             drinke
             it
             ,
             and
             it
             is
             a
             present
             cure
             :
             But
             if
             the
             child
             be
             either
             so
             young
             ,
             or
             the
             man
             so
             weake
             with
             sicknesse
             ,
             that
             you
             dare
             not
             administer
             any
             thing
             inwardly
             ,
             then
             you
             shal
             dissolue
             your
             Alces
             in
             the
             oyle
             of
             Sauine
             ,
             making
             it
             salue-like
             thick
             ,
             then
             plaister-wise
             spread
             it
             vpon
             Sheepes
             Leather
             ,
             and
             lay
             it
             vpon
             the
             nauil
             and
             mouth
             of
             the
             stomacke
             of
             the
             grieued
             party
             ,
             and
             it
             wil
             giue
             him
             ease
             ;
             so
             wil
             also
             vnset
             Leekes
             chopt
             smal
             and
             fryde
             with
             sweet
             butter
             ,
             and
             then
             in
             a
             linnen
             bag
             apply
             it
             hot
             to
             the
             nauil
             of
             the
             grieued
             party
             .
          
        
         
           
             Additions
             ,
             〈◊〉
             the
             diseases
             〈…〉
          
           
             Take
             a
             quart
             of
             red
             w●ne
             ,
             and
             put
             to
             it
             three
             yolkes
             of
             egges
             ,
             and
             a
             peny
             worth
             of
             long
             pepper
             and
             graines
             ,
             and
             
             boyle
             it
             wel
             and
             drinke
             it
             as
             hot
             as
             can
             be
             suffered
             ,
             or
             otherwise
             take
             an
             ounce
             of
             the
             inner
             barke
             of
             an
             Oake
             ,
             and
             a
             peny-woorth
             of
             long
             Pepper
             ,
             and
             boile
             them
             in
             ●
             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
             out
             the
             white
             ,
             the
             fi●●t
             vp
             againe
             with
             Aquavitae
             ,
             stirring
             the
             egge
             and
             Aquavitae
             til
             it
             be
             hard
             ,
             then
             let
             the
             party
             eate
             the
             egge
             and
             it
             wil
             cure
             him
             ,
             or
             otherwise
             take
             a
             pint
             of
             red
             wine
             and
             nine
             yolkes
             of
             egges
             ,
             and
             twenty
             pepper
             cornes
             smal
             beaten
             ,
             let
             them
             seeth
             vntil
             they
             be
             thicke
             ,
             then
             take
             it
             off
             and
             giue
             the
             diseased
             party
             to
             eate
             nine
             spoonful
             morning
             and
             euening
             .
          
        
         
           
             〈◊〉
             ●asie
             〈◊〉
             .
          
           
             Take
             of
             Rue
             and
             Beets
             a
             like
             quantity
             ,
             bruise
             them
             &
             take
             the
             iuyce
             ,
             mixe
             it
             with
             clarified
             hony
             ,
             and
             boyle
             it
             in
             red
             wine
             ,
             and
             drinke
             it
             warme
             first
             and
             last
             morning
             and
             euening
             .
          
        
         
           
             〈◊〉
             two
             〈…〉
             .
          
           
             Take
             
               Mercury
               ,
               Sinkefoile
            
             ,
             and
             Mallowes
             ,
             and
             when
             you
             make
             pottage
             or
             broth
             with
             other
             hearbes
             ,
             let
             these
             hearbs
             before
             named
             ,
             haue
             most
             strength
             in
             the
             pottage
             ,
             and
             eating
             thereon
             it
             wil
             giue
             you
             two
             stooles
             and
             no
             more
             .
          
        
         
           
             〈…〉
          
           
             Take
             two
             spooneful
             of
             the
             iuyce
             of
             Iuye
             Leaues
             ,
             and
             drinke
             it
             three
             times
             a
             day
             ,
             and
             it
             wil
             dissolue
             the
             hardnesse
             .
          
        
         
           
             Against
             〈…〉
             .
          
           
             Take
             the
             barkes
             of
             the
             rootes
             of
             the
             Elder
             tree
             ,
             and
             stampe
             it
             ,
             and
             mixe
             it
             with
             old
             Ale
             ,
             and
             drinke
             thereof
             a
             good
             harty
             draught
             .
          
        
         
           
             〈◊〉
             the
             winde
             〈◊〉
             .
          
           
             Take
             the
             crummes
             of
             white
             bread
             ,
             and
             steepe
             it
             in
             Milke
             ,
             with
             Allom
             ,
             and
             adde
             Sugar
             vnto
             it
             and
             eate
             it
             ,
             ●
             it
             wil
             open
             the
             belly
             .
          
        
         
           
             For
             the
             〈…〉
             .
          
           
             Take
             the
             kirnels
             of
             three
             Peach
             stones
             ,
             and
             bruise
             them
             ,
             seauen
             cornes
             of
             case
             pepper
             ,
             and
             of
             sliced
             ginger
             
             a
             greater
             quantity
             then
             of
             the
             pepper
             ,
             pound
             all
             together
             grosly
             and
             put
             it
             into
             a
             spoonfull
             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
             and
             downe
             if
             you
             can
             ,
             if
             otherwise
             ,
             keepe
             your selfe
             warme
             ,
             and
             beware
             of
             melancholy
             .
             It
             may
             be
             an
             enemy
             at
             all
             times
             .
          
        
         
           
             For
             the
             Rupture
             .
          
           
             Take
             of
             
               Dasies
               ,
               comfrey
               ,
               Polpodi
            
             ,
             of
             the
             oake
             and
             Auens
             of
             each
             halfe
             a
             handful
             ,
             two
             roots
             of
             Osmund
             ▪
             boile
             them
             in
             strong
             Ale
             and
             hony
             ▪
             and
             drinke
             thereof
             morning
             ,
             noone
             ,
             and
             night
             ,
             and
             it
             will
             heale
             any
             reasonable
             rupture
             .
             Or
             otherwise
             take
             of
             
               Smallage
               ,
               Comfrey
               ,
               setwell
               ,
               polypody
            
             that
             growes
             on
             the
             ground
             like
             
               fearne
               ,
               daisies
            
             ,
             and
             mores
             ,
             of
             each
             a
             like
             ,
             stampe
             them
             very
             smal●
             ,
             &
             boyle
             them
             well
             in
             Barme
             ,
             vntill
             it
             be
             thick
             like
             a
             pultis
             ,
             and
             so
             keepe
             it
             in
             a
             close
             vessell
             ,
             &
             when
             you
             haue
             occasion
             to
             vse
             it
             ,
             make
             it
             as
             hot
             as
             the
             party
             can
             suffer
             it
             ,
             and
             lay
             it
             to
             the
             place
             grieued
             ,
             then
             with
             a
             trusse
             ,
             trusse
             him
             vp
             close
             ,
             &
             let
             him
             be
             carefull
             for
             straining
             of
             himselfe
             ,
             and
             in
             a
             few
             dayes
             it
             will
             knit
             ,
             during
             which
             cure
             giue
             him
             to
             drinke
             a
             draught
             of
             red
             wine
             ,
             and
             put
             therein
             a
             good
             quantity
             of
             the
             flower
             of
             fetches
             finely
             boulted
             stirring
             it
             well
             together
             ,
             and
             then
             fast
             an
             houre
             after
             .
          
        
         
           
             For
             the
             stone
             .
          
           
             For
             the
             violent
             paine
             of
             the
             stone
             ,
             make
             a
             posset
             of
             milke
             and
             sacke
             ,
             then
             take
             off
             the
             curd
             ,
             and
             put
             a
             handfull
             of
             Camom●ll
             flowers
             into
             the
             drinke
             ,
             then
             put
             it
             into
             a
             pewter
             pot
             and
             let
             it
             stand
             vpon
             hot
             imbers
             ,
             so
             that
             it
             may
             dissolue
             :
             and
             then
             drinke
             it
             as
             occasion
             shall
             serue
             :
             
             Other
             for
             this
             griefe
             take
             the
             stone
             of
             an
             Oxe
             gall
             ,
             and
             dry
             it
             in
             an
             ouen
             ,
             then
             beate
             it
             to
             pouder
             ,
             and
             take
             of
             it
             the
             quantity
             of
             a
             hasill-nut
             with
             a
             draught
             of
             good
             old
             ale
             or
             white
             wine
             .
          
        
         
           
             The
             collicke
             and
             stone
             .
          
           
             For
             the
             Collicke
             and
             stone
             ,
             take
             hawthorne
             berries
             ,
             
             the
             berries
             of
             sweete
             briars
             ,
             and
             ashen
             keyes
             ,
             and
             dry
             them
             euery
             one
             seuerally
             vntil
             you
             make
             them
             into
             pouder
             ,
             then
             put
             a
             little
             quantity
             of
             euery
             one
             of
             them
             together
             ,
             then
             if
             you
             thinke
             good
             put
             to
             it
             the
             pouder
             of
             Licoras
             and
             Ann●seeds
             ,
             to
             the
             intent
             that
             the
             party
             may
             the
             better
             take
             it
             ,
             then
             put
             in
             a
             quantity
             of
             this
             pouder
             in
             a
             draught
             of
             white
             wine
             ,
             and
             drinke
             it
             fasting
             .
             
             Otherwise
             you
             may
             take
             
               Smallage-seede
               ,
               Parsey
               ,
               L●uage
               ,
               Saxifrage
               ,
            
             and
             
               broome
               seede
            
             ,
             of
             each
             one
             of
             them
             a
             little
             quantity
             ,
             beate
             them
             into
             a
             pouder
             ,
             and
             when
             you
             feele
             a
             sit
             of
             ei●her
             of
             the
             diseases
             ,
             eate
             of
             this
             pouder
             a
             spoonfull
             at
             a
             time
             either
             in
             pottage
             ,
             or
             else
             in
             the
             broth
             of
             a
             chicken
             ,
             and
             so
             fast
             two
             or
             three
             houres
             after
             .
          
        
         
           
             A
             pouder
             for
             the
             collicke
             and
             stone
             .
          
           
             To
             make
             a
             pouder
             for
             the
             collicke
             and
             stone
             ,
             take
             
               fenell
               ,
               parsley-seede
               an●seed
            
             ,
             and
             
               carraway
               seede
            
             ,
             of
             each
             the
             waight
             of
             sixe
             pence
             ,
             of
             
               gromel
               seede
               sax-frage
               seede
            
             ,
             the
             roots
             of
             Filapendula
             ,
             and
             licoras
             ,
             of
             each
             the
             waight
             of
             twelue-pence
             ,
             of
             
               gallingall
               ▪
               spikenard
            
             ,
             and
             Cinamon
             ,
             of
             each
             the
             waight
             of
             eight
             pence
             ,
             of
             Seena
             the
             waight
             of
             17.
             shillings
             ,
             good
             waight
             ,
             bea●e
             them
             a●l
             to
             pouder
             and
             searce
             it
             ,
             which
             will
             waigh
             in
             all
             25.
             shillings
             &
             6
             pence
             :
             This
             pouder
             is
             to
             be
             giuen
             in
             white
             wine
             and
             sugar
             in
             the
             morning
             fasting
             ,
             &
             so
             to
             continue
             fasting
             two
             houres
             after
             ;
             and
             to
             take
             of
             it
             at
             one
             time
             the
             waight
             of
             tenne
             p●nce
             or
             twelue
             pence
             .
          
        
         
           
             Another
             .
          
           
             Other
             Physitians
             for
             the
             stone
             take
             a
             quart
             of
             renish
             or
             white
             wine
             ,
             and
             two
             limons
             ,
             and
             pare
             the
             vpper
             rinde
             thinne
             ,
             and
             slice
             them
             into
             the
             wine
             ,
             and
             as
             much
             white
             so●pe
             as
             the
             waight
             of
             a
             groate
             ,
             and
             boyle
             them
             to
             a
             pint
             ,
             and
             put
             thereto
             sugar
             according
             to
             your
             discretion
             ;
             and
             so
             drinke
             it
             keeping
             your selfe
             warme
             in
             your
             bed
             ,
             and
             lying
             vpon
             your
             backe
             .
          
        
         
           
             For
             the
             stone
             in
             the
             reynes
             .
          
           
             For
             the
             stone
             in
             the
             r●ynes
             ,
             take
             
               Ameos
               ,
               Camomill
               ,
               
               Maiden-haire
               ,
               Sparrow-tongue
               ,
            
             and
             Filapendula
             ,
             of
             each
             a
             like
             quantity
             ,
             dry
             it
             in
             an
             ouen
             ,
             and
             then
             beate
             it
             to
             pouder
             ,
             and
             euery
             morning
             drinke
             halfe
             a
             spoonefull
             thereof
             with
             a
             good
             draught
             of
             white
             wine
             ,
             and
             it
             will
             helpe
             .
          
        
         
           
             For
             the
             stone
             in
             the
             bladder
             .
          
           
             For
             the
             stone
             in
             the
             bladder
             ,
             take
             a
             Radish-roote
             and
             slit
             it
             crosse
             twice
             ,
             then
             put
             it
             into
             a
             pint
             of
             white
             wine
             ,
             and
             stoppe
             the
             vessell
             exceeding
             close
             :
             then
             let
             it
             stand
             all
             one
             night
             ,
             and
             the
             next
             morning
             drinke
             it
             off
             fasting
             ,
             and
             thus
             doe
             diuers
             mornings
             together
             ,
             &
             it
             will
             helpe
             .
          
        
         
           
             A
             pouder
             fo●
             the
             stone
             in
             the
             bladder
             .
          
           
             For
             the
             stone
             in
             the
             bladder
             take
             the
             kernells
             of
             slo●s
             and
             dry
             them
             on
             a
             tile-stone
             ,
             then
             beate
             them
             to
             pouder
             ,
             then
             take
             the
             rootes
             of
             
               Alexanders
               ,
               parsly
               ,
               pellitory
            
             ,
             and
             hol●hocke
             ,
             of
             euery
             of
             their
             roots
             a
             like
             quantity
             ,
             and
             seeth
             them
             all
             in
             white
             wine
             ,
             or
             else
             in
             the
             broath
             of
             a
             young
             chicken
             :
             then
             straine
             them
             into
             a
             cleane
             vessell
             ,
             and
             when
             you
             drinke
             of
             it
             ,
             put
             into
             it
             halfe
             a
             spoonefull
             of
             the
             pouder
             of
             slow
             kernels
             .
             Also
             if
             you
             take
             the
             oyle
             of
             Scorpion
             ,
             it
             is
             very
             good
             to
             annoint
             the
             members
             ,
             &
             and
             the
             tender
             part
             of
             the
             belly
             against
             the
             bladder
             .
          
        
         
           
             A
             bath
             for
             the
             stone
             .
          
           
             To
             make
             a
             bath
             for
             the
             stone
             ,
             take
             
               mallowes
               ,
               holihocke
            
             ,
             and
             lilly
             roots
             ,
             and
             
               linseed
               ,
               pellitory
            
             of
             the
             wall
             ,
             and
             seeth
             them
             in
             the
             broth
             of
             a
             sheepes
             head
             ,
             and
             bath
             the
             reynes
             of
             the
             backe
             therewith
             oftentimes
             ,
             for
             it
             will
             open
             the
             straightnes
             of
             the
             water
             conduits
             ,
             that
             the
             stone
             may
             haue
             issue
             ,
             and
             asswage
             the
             paine
             ,
             and
             bring
             out
             the
             grauell
             with
             the
             vrine
             :
             but
             yet
             in
             more
             effect
             ,
             when
             a
             plaister
             is
             made
             and
             laid
             vnto
             the
             reines
             and
             belly
             immediately
             after
             the
             bathing
             .
          
        
         
           
             A
             water
             for
             the
             stone
             .
          
           
             To
             make
             a
             water
             for
             the
             stone
             ,
             take
             a
             gallond
             of
             new
             milke
             of
             a
             red
             Cow
             ,
             and
             put
             therein
             a
             handfull
             or
             Pellitory
             of
             the
             wall
             ,
             and
             a
             handfull
             of
             wild
             time
             ,
             and
             a
             handfull
             of
             Saxifrage
             &
             a
             handfull
             of
             Parsly
             ,
             &
             two
             or
             three
             
             radish
             roots
             sliced
             and
             a
             quantity
             of
             Philipendula
             roots
             ,
             let
             them
             lie
             in
             the
             milke
             a
             night
             ,
             and
             in
             the
             morning
             put
             the
             milke
             with
             the
             hearbs
             into
             a
             still
             ,
             and
             distill
             them
             with
             a
             moderate
             fire
             of
             char
             cole
             or
             such
             like
             :
             then
             when
             you
             are
             to
             vse
             the
             water
             ,
             take
             a
             draught
             of
             renish
             wine
             or
             white
             wine
             ,
             and
             put
             into
             it
             fiue
             spoonefull
             of
             the
             distilled
             water
             ,
             and
             a
             little
             sugar
             and
             nutmeg
             sliced
             ,
             and
             then
             drinke
             of
             it
             ,
             the
             next
             day
             meddle
             not
             with
             it
             ,
             but
             the
             third
             day
             doe
             as
             you
             did
             the
             first
             day
             ,
             and
             so
             euery
             other
             day
             for
             a
             weekes
             space
             .
          
        
         
           
             Difficulty
             of
             Vrine
             .
          
           
             For
             the
             difficulty
             of
             vrin
             ,
             or
             hardnesse
             to
             make
             water
             ,
             take
             
               Smallage
               ,
               Dill
               ,
               Any-seeds
            
             and
             Burnet
             ,
             of
             each
             a
             like
             quantity
             ,
             and
             dry
             them
             and
             beate
             them
             to
             fine
             pouder
             ,
             and
             drinke
             halfe
             a
             spooefull
             thereof
             with
             a
             good
             draught
             of
             white
             wine
             .
          
        
         
           
             For
             hot
             vrine
             .
          
           
             If
             the
             Vrine
             be
             hot
             and
             burning
             ,
             the
             party
             shall
             vse
             euery
             morning
             to
             drinke
             a
             good
             draught
             of
             new
             milke
             and
             sugar
             mixt
             together
             ,
             and
             by
             all
             meanes
             to
             abstaine
             from
             beere
             that
             is
             old
             ,
             hard
             ,
             and
             tart
             ,
             &
             from
             all
             meates
             and
             sawces
             which
             are
             sowre
             and
             sharpe
             .
          
        
         
           
             For
             the
             strangullion
             .
          
           
             For
             the
             strangullion
             ,
             take
             
               Saxifrage
               ,
               Polipody
            
             ,
             of
             the
             Oake
             ,
             the
             roots
             of
             beanes
             ,
             and
             a
             quantity
             of
             Raysins
             ,
             of
             euery
             one
             three
             handfull
             or
             more
             ,
             and
             then
             two
             gallonds
             of
             good
             wine
             ,
             or
             else
             wine
             lees
             ,
             and
             put
             it
             into
             a
             slerpentary
             and
             make
             thereof
             a
             good
             quantity
             ,
             &
             giue
             the
             sicke
             to
             drinke
             morning
             and
             euening
             a
             spoonefull
             at
             once
             .
          
        
         
           
             For
             pissing
             in
             bed
             .
          
           
             For
             them
             that
             cannot
             hold
             their
             water
             in
             the
             night
             time
             ,
             take
             Kidds
             hoofe
             and
             dry
             it
             and
             beate
             it
             into
             pouder
             ,
             and
             giue
             it
             to
             the
             patient
             to
             drinke
             ,
             either
             in
             bee●●
             or
             ale
             foure
             or
             fiue
             times
             .
          
        
         
           
             For
             the
             rupture
             .
          
           
             For
             the
             rupture
             or
             bursnesse
             in
             men
             ,
             take
             Comphry
             and
             F●rn●osmund
             ,
             and
             beate
             them
             together
             with
             
             yellow
             waxe
             and
             Deares
             suet
             vntil
             it
             come
             vnto
             a
             salue
             ,
             and
             then
             apply
             it
             vnto
             the
             broken
             place
             ,
             and
             it
             wil
             knit
             it
             :
             also
             it
             shal
             good
             for
             the
             party
             to
             take
             Comphry
             roots
             ,
             and
             rost
             them
             in
             hot
             imbers
             as
             you
             rost
             Wardens
             ,
             and
             let
             the
             party
             eate
             them
             ,
             for
             they
             are
             very
             soueraine
             for
             the
             rupture
             ,
             especially
             beeing
             eaten
             in
             a
             morning
             fasting
             ,
             and
             by
             al
             meanes
             let
             him
             weare
             a
             strong
             trusse
             til
             he
             be
             whole
             .
          
        
         
           
             Additions
             ,
             To
             the
             diseases
             of
             the
             reines
             &
             bladder
             .
          
           
             Take
             Goates
             clawes
             and
             burne
             them
             in
             a
             new
             earthen
             pot
             to
             pouder
             ,
             then
             put
             of
             the
             pouder
             into
             broth
             or
             pottage
             and
             eate
             it
             therein
             ,
             or
             otherwise
             take
             
               Rue
               ,
               Parsley
            
             ,
             and
             gromel
             ,
             and
             stampe
             them
             together
             and
             mixe
             it
             with
             wine
             and
             drinke
             it
             .
          
        
         
           
             For
             he
             that
             can
             not
             hold
             his
             water
             .
          
           
             Take
             
               Agnus
               castus
            
             and
             Castoreum
             and
             seeth
             them
             together
             in
             wine
             and
             drinke
             thereof
             ,
             also
             seeth
             them
             in
             vinegar
             and
             hot
             lap
             it
             about
             the
             priuy
             parts
             ,
             and
             it
             wil
             helpe
             .
          
        
         
           
             For
             the
             Gonorea
             or
             s●e●ding
             of
             seed
             .
          
           
             Take
             Malmsey
             and
             Butter
             ,
             and
             warme
             it
             and
             wash
             the
             reines
             of
             the
             backe
             ,
             whereupon
             you
             find
             paine
             ,
             then
             take
             oyle
             of
             mace
             and
             annoynt
             the
             backe
             therewith
             .
          
        
         
           
             For
             weakenesse
             in
             the
             backe
             .
          
           
             First
             wash
             the
             reines
             of
             the
             backe
             with
             warme
             white
             wine
             ,
             then
             annoynt
             al
             the
             backe
             with
             the
             ointment
             called
             Perstuaneto
             .
          
        
         
           
             For
             heat
             in
             the
             R●ines
             .
             For
             comforting
             and
             strengthning
             of
             the
             backe
             .
          
           
             Take
             a
             leg
             of
             Beefe
             ,
             a
             handful
             of
             Fenel
             roots
             ,
             a
             handful
             of
             parsley
             roots
             ,
             two
             roots
             of
             comphry
             ,
             one
             pound
             of
             raisins
             of
             the
             Sunne
             ,
             a
             pound
             of
             damaske
             prunes
             ,
             and
             a
             quarter
             of
             a
             pound
             of
             dates
             ,
             put
             al
             these
             together
             ,
             and
             boile
             them
             very
             soft
             with
             sixe
             leaues
             of
             n●p
             ,
             sixe
             leaues
             of
             clary
             ,
             twelue
             leaues
             of
             bittany
             of
             the
             wood
             ,
             and
             a
             little
             
               harts
               tongue
            
             ,
             when
             they
             are
             sod
             very
             soft
             ,
             take
             them
             into
             the
             same
             broth
             againe
             with
             a
             quart
             of
             sacke
             ,
             and
             a
             penny-worth
             of
             large
             mace
             ,
             and
             of
             this
             drinke
             at
             your
             pleasure
             .
          
        
         
           
           
             For
             the
             Hemeroides
             .
          
           
             For
             the
             Hemeroides
             ,
             which
             is
             a
             troublesome
             and
             a
             sore
             griefe
             ,
             take
             of
             
               D●ll
               ,
               Dogge-fennell
            
             ,
             and
             Pellitory
             of
             Spaine
             ,
             of
             each
             halfe
             a
             handfull
             ,
             and
             bea●e
             it
             in
             a
             morter
             with
             sheepes
             suet
             and
             blacke
             sope
             till
             it
             come
             to
             a
             salue
             ,
             and
             then
             lay
             it
             plasterwise
             to
             the
             sore
             ,
             and
             it
             will
             giue
             the
             griefe
             ease
             .
          
        
         
           
             For
             the
             piles
             or
             Hemeroids
             .
          
           
             For
             the
             piles
             or
             Hemerods
             ,
             take
             halfe
             a
             pinte
             of
             ale
             ,
             and
             a
             good
             quantity
             or
             pepper
             ,
             and
             as
             much
             allome
             as
             a
             walnut
             :
             boyle
             all
             this
             together
             till
             it
             be
             as
             thicke
             as
             birdlime
             or
             thicker
             ,
             this
             done
             take
             the
             iuyce
             of
             white
             violets
             ,
             and
             the
             iuyce
             of
             housleeke
             ,
             and
             when
             it
             is
             almost
             cold
             ,
             put
             in
             the
             iuice
             and
             straine
             them
             all
             together
             ,
             and
             with
             this
             oyntment
             annoynt
             the
             sore
             place
             twice
             a
             day
             .
             Otherwise
             for
             this
             griefe
             take
             lead
             and
             grate
             it
             small
             ,
             and
             lay
             it
             vpon
             the
             sores
             :
             or
             else
             take
             muskles
             dried
             and
             beate
             to
             pouder
             ,
             and
             lay
             it
             on
             the
             sores
             .
          
        
         
           
             For
             the
             falling
             of
             the
             fundament
             ▪
          
           
             If
             a
             mans
             fundament
             fall
             downe
             through
             some
             cold
             taken
             or
             other
             cause
             ,
             let
             it
             be
             forthwith
             put
             vp
             againe
             :
             then
             take
             the
             pounder
             of
             
               Towne
               cresses
            
             dried
             ,
             and
             strew
             it
             gently
             vpon
             the
             fundament
             ,
             and
             annoynt
             the
             reines
             of
             the
             backe
             with
             hony
             ,
             
             and
             then
             about
             it
             strew
             the
             pouder
             of
             Cummin
             and
             Calasine
             mixt
             together
             ,
             and
             ease
             will
             come
             thereby
             .
          
        
         
           
             For
             the
             Hemeroids
             .
          
           
             Take
             a
             great
             handfull
             of
             orpyns
             ,
             and
             bruise
             them
             betweene
             your
             hands
             till
             they
             be
             like
             a
             salue
             ,
             and
             then
             lay
             them
             vpon
             a
             cloth
             &
             bind
             them
             fast
             to
             the
             fundament
             .
          
        
         
           
             For
             the
             greene
             sicknesse
             .
          
           
             To
             helpe
             the
             greene
             sicknesse
             ,
             take
             a
             pottle
             of
             white
             wine
             and
             a
             handfull
             of
             Rosemary
             ,
             a
             handfull
             of
             wormewood
             ,
             an
             ounce
             of
             
               cardus
               benedictus
            
             seed
             ,
             a
             dramme
             of
             Cl●●es
             :
             all
             these
             must
             be
             put
             into
             the
             white
             wine
             in
             a
             iugge
             ,
             and
             couered
             very
             close
             ,
             and
             let
             it
             steepe
             a
             day
             and
             a
             night
             before
             the
             party
             drinke
             of
             it
             ,
             then
             let
             her
             drinke
             of
             it
             euery
             morning
             and
             two
             houres
             before
             supper
             :
             
             and
             to
             take
             it
             for
             a
             fortnight
             ,
             and
             let
             her
             stirre
             as
             much
             as
             she
             can
             ,
             the
             more
             the
             better
             ,
             and
             as
             earely
             as
             she
             can
             :
             Otherwise
             for
             this
             sicknesse
             take
             
               Isop
               ,
               Fennell
            
             ,
             and
             Peny-royall
             ,
             of
             these
             three
             one
             good
             handfull
             ,
             take
             two
             ounces
             of
             Currants
             ,
             seeth
             these
             in
             a
             pint
             of
             faire
             water
             to
             the
             halfe
             ,
             then
             straine
             the
             hearbs
             from
             the
             liquor
             ,
             and
             put
             thereto
             two
             ounces
             of
             fine
             sugar
             ,
             &
             two
             spoonefulls
             of
             white
             wine
             vinegar
             ,
             let
             the
             party
             drinke
             euery
             morning
             foure
             spoonefulls
             thereof
             and
             walke
             vppon
             it
             .
          
        
         
           
             To
             increase
             a
             womans
             milke
             .
          
           
             To
             increase
             a
             womans
             milke
             ,
             you
             shall
             boyle
             in
             strong
             posset-ale
             good
             store
             of
             Colworts
             ,
             and
             cause
             her
             to
             drink
             euery
             meale
             of
             the
             same
             ,
             also
             if
             she
             vse
             to
             eate
             boyled
             Colworts
             with
             her
             meate
             ,
             it
             will
             wonderfully
             increase
             her
             milke
             also
             .
          
        
         
           
             To
             dry
             vp
             milke
             .
          
           
             To
             dry
             vp
             womans
             milke
             ,
             take
             red
             sage
             ,
             and
             hauing
             stampt
             it
             and
             strayned
             the
             iuyce
             from
             the
             same
             ,
             adde
             thereunto
             as
             much
             wine
             vinegar
             ,
             and
             stirre
             them
             well
             together
             ,
             then
             warming
             it
             on
             a
             flat
             dish
             ouer
             a
             few
             coales
             steepe
             therein
             a
             sheete
             of
             browne
             paper
             ,
             then
             making
             a
             hole
             in
             the
             midst
             thereof
             for
             the
             nipple
             of
             the
             breast
             to
             goe
             through
             ,
             couer
             all
             the
             breast
             ouer
             with
             the
             paper
             ,
             and
             remoue
             it
             as
             occasion
             shall
             serue
             ,
             but
             be
             very
             carefull
             it
             be
             laid
             very
             hot
             to
             .
             Some
             are
             of
             opinion
             ,
             that
             for
             a
             woman
             to
             milke
             to
             her
             breasts
             vpon
             the
             earth
             will
             cause
             her
             milke
             to
             dry
             ,
             but
             I
             referre
             it
             to
             triall
             .
          
        
         
           
             A
             pultus
             for
             sore
             breasts
             in
             women
             .
          
           
             To
             helpe
             womens
             sore
             breasts
             ,
             when
             they
             are
             swelled
             or
             else
             inflamed
             :
             Take
             violet
             leaues
             and
             cut
             them
             small
             ,
             and
             seeth
             them
             in
             milke
             or
             running
             water
             with
             wheate
             bran
             ,
             or
             wheate
             bread
             crummes
             :
             then
             lay
             it
             to
             the
             sore
             as
             hot
             as
             the
             party
             can
             indure
             it
             .
          
        
         
           
             For
             ease
             in
             child
             bearing
             .
          
           
             If
             a
             woman
             haue
             a
             strong
             and
             hard
             labour
             :
             Take
             foure
             spoonefull
             of
             another
             womans
             milke
             ,
             and
             giue
             
             it
             the
             woman
             to
             drinke
             in
             her
             Labour
             ,
             and
             she
             shal
             be
             deliuered
             presently
             .
          
        
         
           
             Child
             dead
             in
             the
             wo●be
             .
          
           
             If
             a
             woman
             by
             mischance
             haue
             her
             child
             dead
             within
             her
             ,
             she
             shal
             take
             
               vitander
               ,
               Felwort
            
             ,
             and
             Penyroyall
             ,
             and
             stampe
             them
             ,
             and
             take
             of
             each
             a
             spoonful
             of
             the
             iuyce
             ,
             and
             mixe
             it
             with
             old
             wine
             and
             giue
             it
             her
             to
             drinke
             ,
             and
             she
             shal
             soone
             be
             deliuered
             without
             danger
             .
          
        
         
           
             Apur●sle
             to
             concei●e
             .
          
           
             To
             make
             a
             woman
             to
             conceiue
             ,
             let
             her
             either
             drinke
             Mugwort
             steeped
             in
             wine
             ,
             or
             else
             the
             pouder
             thereof
             mix●●
             with
             wine
             ,
             as
             shall
             best
             please
             her
             tast
             .
          
        
         
           
             Additions
             ,
             To
             〈…〉
             .
          
           
             Take
             the
             pouder
             of
             Corrall
             finely
             ground
             and
             eate
             it
             in
             a
             ●ear●
             egge
             and
             it
             will
             st●y
             the
             flux
             .
          
        
         
           
             To
             〈◊〉
             women
             ●●owers
             .
             Against
             the
             flowers
             .
          
           
             Against
             womens
             T●●mes
             make
             a
             pessary
             of
             the
             iuyce
             of
             Mugwort
             ,
             o●
             the
             water
             that
             it
             is
             ●●dden
             in
             and
             apply
             it
             ▪
             but
             if
             it
             be
             for
             the
             flux●
             of
             the
             f●owers
             ,
             take
             the
             iuyce
             of
             plantaine
             and
             drinke
             i●●ed
             wine
             .
          
        
         
           
             For
             the
             matrix
             .
          
           
             Take
             a
             Fomentation
             made
             of
             the
             water
             wherein
             the
             Leaues
             and
             flowers
             of
             Tu●son
             is
             sodden
             to
             drinke
             vp
             the
             superfl●t●es
             of
             the
             Matrixe
             ,
             it
             cleanseth
             the
             entrance
             ,
             but
             this
             hearbe
             would
             be
             gathered
             in
             haruest
             ;
             if
             a
             woman
             haue
             paine
             in
             the
             Matrixe
             ,
             set
             on
             the
             fire
             water
             that
             Amomum
             hath
             bin
             sodden
             in
             ,
             and
             of
             the
             decoction
             make
             a
             pessary
             and
             it
             wil
             giue
             ease
             .
          
        
         
           
             A
             general●ing
             for
             a
             〈◊〉
             in
             〈◊〉
             .
          
           
             Take
             two
             or
             three
             egges
             ,
             and
             they
             must
             be
             neyther
             r●st
             nor
             ●aw
             but
             betweene
             both
             ,
             and
             then
             take
             butter
             that
             salt
             〈◊〉
             came
             in
             ,
             and
             put
             it
             into
             the
             egges
             and
             sup
             them
             off
             ,
             and
             eate
             a
             peece
             of
             browne
             bread
             to
             them
             and
             drinke
             a
             draught
             of
             smal
             Ale.
             
          
        
         
           
             To
             d●l●uer
             the
             de●d
             〈◊〉
             .
          
           
             Take
             the
             root
             of
             
               Ar●sto●ochia
               rotunda
            
             and
             boyle
             it
             in
             wine
             and
             oi●e
             ;
             make
             a
             fomentation
             thereof
             and
             it
             helps
             .
          
        
         
           
             To
             increase
             milke
             .
          
           
             Take
             the
             buds
             and
             tender
             crops
             of
             Briony
             ,
             and
             boile
             them
             in
             broth
             or
             pottage
             ,
             and
             let
             the
             woman
             eat
             thereof
             ,
             it
             is
             soueraine
             .
          
        
         
           
           
             For
             a
             woman
             that
             is
             n●●
             brought
             in
             bed
             ,
             and
             ●oundeth
             much
             .
          
           
             Take
             
               Mugwort
               ,
               motherwort
            
             ,
             and
             mints
             ,
             the
             quaintity
             of
             a
             handful
             in
             al
             ,
             seeth
             them
             together
             in
             a
             pint
             of
             malmsey
             ,
             and
             giue
             her
             to
             drinke
             thereof
             two
             or
             three
             spooneful
             at
             a
             time
             ,
             and
             it
             wil
             appeaseth
             her
             swounding
             .
          
        
         
           
             To
             prouoke
             sleepe
             .
          
           
             Take
             He●bane
             stamped
             and
             mixt
             with
             vinegar
             and
             apply
             it
             plaister
             wise
             ouer
             al
             the
             forehead
             ,
             and
             it
             wil
             cause
             sleepe
             .
          
        
         
           
             For
             s●re
             brests
             .
          
           
             Take
             
               Sage
               ,
               Smallage
               ,
               mallowes
            
             ,
             and
             Plantaine
             ,
             of
             each
             an
             handful
             beat
             them
             al
             wel
             in
             a
             morter
             ,
             then
             put
             vnto
             them
             oatemeale
             and
             milke
             ,
             and
             spread
             it
             on
             a
             fine
             linnen
             cloath
             an
             inch
             thicke
             ,
             and
             lay
             it
             to
             the
             brest
             or
             brests
             ,
             or
             otherwise
             take
             white
             bread
             Leauen
             and
             straine
             it
             with
             Creame
             ,
             and
             put
             thereto
             two
             or
             three
             yolkes
             of
             egges
             ,
             Salt
             ,
             oyle
             ,
             or
             oyle
             of
             Roses
             ,
             and
             put
             it
             vpon
             a
             soft
             fire
             til
             it
             be
             warme
             ,
             and
             so
             apply
             it
             to
             the
             brest
          
        
         
           
             For
             Morphew
             of
             both
             kinds
             .
          
           
             For
             Morphew
             ,
             whether
             it
             be
             white
             or
             blacke
             ,
             take
             of
             the
             Lethargy
             of
             gold
             a
             dram
             ,
             of
             vnwrought
             Brimstone
             two
             drams
             ,
             beate
             them
             into
             fine
             pouder
             ,
             then
             take
             of
             the
             oyle
             of
             Roses
             ,
             and
             Swines
             grease
             ,
             of
             each
             a
             like
             quantity
             ,
             and
             grind
             them
             al
             together
             with
             halfe
             a
             dram
             of
             camphire
             and
             a
             little
             venegar
             ,
             and
             annoynt
             the
             same
             therewith
             morning
             and
             euening
             .
          
        
         
           
             To
             breed
             haire
             .
          
           
             To
             breed
             haire
             ,
             take
             Southern-wood
             and
             burne
             it
             to
             ashes
             ,
             and
             mixe
             it
             wel
             with
             common
             oyle
             ,
             then
             annoynt
             the
             bald
             place
             therewith
             morning
             and
             euening
             ,
             and
             it
             wi●
             breed
             haire
             exceedingly
             .
          
        
         
           
             For
             the
             Gout
             .
          
           
             For
             the
             gout
             ,
             take
             
               Aristolochia
               rotunda
               ,
               Althea
               Bettony
            
             ,
             and
             the
             rootes
             of
             wild
             Neepe
             ,
             and
             the
             rootes
             of
             the
             wild
             docke
             cut
             in
             peeces
             after
             the
             vpper
             Rind
             is
             taken
             away
             ,
             of
             each
             a
             like
             quantity
             ,
             boyle
             then
             al
             in
             running
             water
             til
             they
             be
             soft
             and
             thicke
             :
             then
             stampe
             them
             in
             a
             morter
             as
             smal
             as
             may
             ,
             and
             put
             thereto
             a
             little
             quantity
             of
             chimney
             soot
             ,
             and
             a
             pint
             or
             be●ter
             of
             new
             milke
             
             of
             a
             Cow
             which
             is
             all
             of
             one
             entire
             colour
             ,
             and
             as
             much
             of
             the
             vrine
             of
             a
             man
             that
             is
             fasting
             ,
             and
             hauing
             stirred
             them
             all
             wel
             together
             ,
             boyle
             them
             once
             againe
             on
             the
             fire
             ,
             then
             as
             hot
             as
             the
             party
             can
             suffer
             it
             ,
             apply
             it
             to
             the
             grieued
             place
             ,
             and
             it
             wil
             giue
             him
             ease
             .
          
        
         
           
             For
             the
             Ciatica
          
           
             For
             the
             Cyatica
             ,
             take
             of
             Mustard
             seed
             a
             good
             handfull
             ,
             and
             as
             much
             in
             weight
             of
             Hony
             ,
             and
             as
             much
             in
             weight
             of
             figges
             ,
             and
             crummes
             of
             white
             bread
             halfe
             so
             much
             ,
             then
             with
             strong
             vinegar
             beate
             it
             in
             a
             morter
             till
             it
             come
             vnto
             a
             salue
             ,
             then
             apply
             it
             vnto
             the
             grieued
             place
             ,
             and
             it
             will
             giue
             the
             grieued
             party
             ease
             ,
             so
             wil
             also
             a
             plaister
             of
             Oxicrotium
             ,
             if
             it
             be
             continually
             warme
             vpon
             the
             same
             .
          
        
         
           
             For
             any
             payne
             o●
             swelling
             ,
             or
             the
             stinging
             of
             Venemous
             beasts
             .
          
           
             To
             helpe
             all
             manner
             of
             swellings
             or
             aches
             ,
             in
             what
             part
             of
             the
             body
             soeuer
             it
             be
             ,
             or
             the
             stinging
             of
             any
             venemous
             beast
             ,
             as
             
               Adder
               ,
               Snake
            
             ,
             or
             such
             like
             :
             take
             
               Horehound
               ,
               Smallage
               ▪
               Porrets
            
             ,
             small
             mallowes
             ,
             and
             wild
             tansey
             ,
             of
             each
             a
             like
             quantity
             ,
             and
             bruise
             them
             or
             cut
             them
             small
             :
             then
             seeth
             them
             altogether
             in
             a
             pan
             with
             Milke
             ,
             oatemeale
             ,
             and
             as
             much
             Sheepes
             suet
             ,
             or
             Deares
             suet
             as
             an
             Hens
             egge
             ,
             and
             let
             it
             boyle
             till
             it
             be
             a
             thicke
             playster
             ,
             then
             lay
             it
             vpon
             a
             blew
             woollen
             cloath
             ,
             and
             lay
             it
             to
             the
             griefe
             as
             hot
             as
             one
             can
             suffer
             it
             .
          
        
         
           
             For
             swellings
             in
             the
             leg
             or
             feete
             .
          
           
             For
             any
             swelling
             in
             the
             legges
             or
             feete
             ,
             take
             a
             good
             handful
             of
             water
             Cresses
             and
             shread
             them
             small
             ▪
             and
             put
             them
             in
             an
             earthen
             pot
             ,
             and
             put
             thereto
             thicke
             Wine
             Lees
             ,
             and
             wheat
             bran
             ,
             and
             Sheeps
             suet
             ,
             of
             each
             of
             them
             alike
             quantity
             ,
             and
             let
             them
             boile
             together
             vntill
             they
             be
             thicke
             ,
             then
             take
             a
             linnen
             cloth
             bind
             it
             about
             the
             sore
             and
             swelling
             as
             hot
             as
             the
             party
             grieued
             can
             indure
             it
             ,
             &
             let
             it
             remayne
             on
             a
             whole
             night
             ,
             and
             a
             day
             without
             any
             remouing
             ,
             and
             when
             you
             take
             it
             away
             lay
             to
             it
             a
             fresh
             plais●er
             ,
             hot
             ,
             as
             before
             ,
             and
             it
             wil
             take
             away
             both
             the
             
             paine
             and
             the
             swelling
             .
             Other
             Surgions
             for
             this
             griefe
             take
             hony
             and
             beere
             and
             heat
             them
             together
             ,
             and
             therewith
             bath
             the
             swelling
             both
             morning
             and
             euening
             .
          
        
         
           
             A
             water
             to
             wash
             a
             sore
             with
             .
          
           
             To
             wash
             any
             sore
             or
             Vlcer
             ,
             take
             running
             water
             and
             Bolcarmoniacke
             and
             Camphire
             ,
             and
             boyle
             them
             together
             and
             dip
             in
             a
             cloath
             ,
             and
             lay
             it
             to
             the
             sore
             as
             hot
             as
             may
             be
             indured
             ,
             also
             Plantaine
             Water
             is
             good
             to
             kill
             the
             heate
             of
             any
             sore
             :
             or
             if
             you
             take
             Woodbine
             leaues
             and
             bruise
             them
             smal
             ,
             it
             wil
             heale
             a
             sore
             ;
             or
             if
             you
             wash
             a
             sore
             with
             Veriuyce
             ,
             that
             hath
             beene
             burnt
             or
             scalded
             ,
             it
             is
             a
             present
             remedy
             .
          
        
         
           
             A
             pultis
             for
             a
             sore
             .
          
           
             There
             be
             diuers
             others
             which
             for
             this
             griefe
             ,
             take
             the
             greene
             of
             Goose
             dung
             and
             boyle
             it
             in
             fresh
             butter
             ,
             then
             strayne
             it
             very
             cleane
             and
             vse
             it
             .
             Also
             
               Sallet
               oyle
            
             and
             Snow
             water
             beaten
             together
             ,
             will
             cure
             any
             scald
             or
             burning
             .
          
        
         
           
             For
             any
             olde
             sore
             .
          
           
             To
             cure
             any
             old
             sore
             how
             grieuous
             soeuer
             it
             be
             ,
             take
             of
             new
             milke
             three
             quarts
             ,
             a
             good
             handful
             of
             Plantain
             and
             let
             it
             boile
             til
             a
             pint
             be
             consumed
             :
             then
             adde
             three
             ounces
             of
             Allom
             made
             in
             powder
             ,
             and
             one
             ounce
             and
             a
             halfe
             of
             white
             
               Sugar
               candy
            
             powdered
             .
             Also
             then
             let
             it
             boile
             a
             little
             til
             it
             haue
             hard
             Curd
             ,
             then
             straine
             it
             ,
             with
             this
             warme
             wash
             the
             Vlcer
             ,
             and
             all
             the
             member
             about
             it
             :
             then
             dry
             it
             ,
             and
             lay
             vpon
             the
             vlcer
             ,
             
               vnguentum
               Basilicon
            
             spread
             on
             lint
             ,
             and
             your
             diminium
             plaister
             ouer
             it
             ,
             for
             this
             strengthneth
             and
             killeth
             the
             itch
             :
             but
             if
             you
             find
             this
             is
             not
             sharpe
             enough
             ,
             then
             take
             of
             milke
             a
             quart
             ,
             Allom
             in
             pouder
             two
             ounces
             ,
             vinegar
             a
             spoonful
             ,
             when
             the
             milke
             doth
             seeth
             ,
             put
             in
             the
             Allom
             and
             vinegar
             :
             then
             take
             off
             the
             curd
             ,
             and
             vse
             the
             rest
             as
             was
             before
             said
             ,
             and
             it
             wil
             cure
             it
             .
          
        
         
           
             For
             any
             scabs
             or
             itch
             .
          
           
             For
             scabs
             or
             itch
             take
             
               vnguentum
               populion
            
             ,
             and
             therewith
             annoint
             the
             party
             and
             it
             wil
             helpe
             ,
             but
             if
             it
             be
             more
             
             strong
             and
             ranke
             ,
             take
             an
             ounce
             of
             
               Nerue
               oyle
            
             ,
             and
             three
             penyworth
             of
             Quicksiluer
             ,
             and
             beate
             and
             worke
             them
             together
             ,
             vntil
             you
             see
             that
             assuredly
             the
             Quicksiluer
             is
             Kild
             ,
             then
             let
             the
             party
             annoynte
             therewith
             the
             palmes
             of
             his
             hands
             ,
             the
             boughs
             at
             his
             elbowes
             ,
             his
             arme
             pits
             and
             hams
             ,
             and
             it
             wil
             cure
             al
             his
             body
             .
          
        
         
           
             For
             the
             Leprosie
             .
          
           
             To
             cure
             the
             Leprosie
             ,
             take
             the
             iuyce
             of
             colworts
             ,
             and
             mixe
             it
             with
             Allom
             and
             strong
             Ale
             ,
             and
             annoint
             the
             Leaper
             therewith
             morning
             and
             euening
             ,
             and
             it
             wil
             cleanse
             him
             wonderfully
             ,
             especially
             if
             he
             be
             purged
             first
             ,
             and
             haue
             some
             part
             of
             his
             corrupt
             blood
             taken
             away
             .
          
        
         
           
             To
             take
             away
             pimples
             .
          
           
             To
             take
             away
             either
             pimples
             from
             the
             face
             ,
             or
             any
             other
             part
             of
             the
             body
             ,
             take
             Virgin
             wax
             ,
             and
             
               Sperma
               caeti
            
             ,
             of
             each
             a
             like
             quantity
             ,
             and
             boyle
             them
             together
             ,
             and
             dip
             in
             a
             fine
             Linnen
             cloth
             ,
             and
             as
             it
             cooles
             dippe
             it
             wel
             of
             both
             sides
             ,
             then
             lay
             it
             vppon
             another
             faire
             cloath
             vpon
             a
             table
             ,
             and
             then
             fold
             vp
             a
             cloath
             in
             your
             hands
             ,
             and
             al
             to
             slight
             it
             with
             the
             cloath
             ,
             then
             take
             as
             much
             as
             wil
             couer
             the
             grieued
             place
             .
          
        
         
           
             Priuy
             parts
             burnt
             .
          
           
             If
             any
             man
             haue
             his
             priuy
             parts
             burnt
             ,
             take
             the
             ashes
             of
             a
             fine
             Linnen
             cloath
             in
             good
             quantity
             ,
             and
             put
             it
             into
             the
             former
             oyle
             of
             egges
             ,
             and
             annoynt
             the
             sore
             member
             therewith
             ,
             and
             it
             wil
             cure
             it
             .
          
        
         
           
             For
             any
             burning
             .
          
           
             For
             any
             burning
             ,
             take
             sixe
             new
             layd
             egges
             and
             roast
             them
             very
             hard
             ,
             and
             take
             out
             the
             yolkes
             thereof
             ,
             &
             put
             them
             into
             an
             earthen
             pot
             ,
             and
             set
             it
             ouer
             the
             fire
             on
             hote
             imbe●s
             ,
             and
             then
             whilst
             the
             egges
             looke
             blacke
             ,
             stirre
             them
             with
             a
             slice
             til
             they
             come
             to
             an
             oyle
             ,
             which
             oyle
             take
             and
             clarifie
             and
             put
             into
             a
             glasse
             by
             it selfe
             ,
             &
             therewith
             annoynt
             any
             burning
             ,
             and
             it
             wil
             cure
             it
             .
          
        
         
           
             For
             any
             scalding
             .
          
           
             For
             any
             scalding
             with
             hot
             water
             ,
             oile
             or
             otherwise
             ;
             take
             good
             creame
             ,
             &
             set
             it
             on
             the
             fire
             ,
             and
             put
             into
             it
             the
             greene
             which
             growes
             on
             a
             stone
             wal
             ,
             take
             also
             yarrow
             ,
             
             the
             gr●ene
             of
             elder
             barke
             and
             fire
             grasse
             ,
             and
             chop
             them
             small
             ,
             then
             put
             them
             into
             the
             creame
             ,
             and
             stirre
             it
             well
             till
             it
             come
             to
             a
             oyle
             salue
             ,
             then
             straine
             it
             and
             annoynt
             the
             sore
             with
             it
             .
          
        
         
           
             A
             pultis
             to
             dry
             a
             sore
             .
          
           
             To
             drye
             vp
             any
             sore
             ,
             take
             
               Smallage
               ,
               Groundsill
               ,
               wild
               mallowes
            
             and
             
               violet
               leaues
            
             :
             chop
             them
             small
             and
             boyle
             them
             in
             milke
             with
             bruised
             Oatemeale
             and
             sheepes
             suet
             ,
             and
             so
             apply
             it
             to
             the
             sore
             .
          
        
         
           
             To
             eate
             away
             dead
             flesh
             .
          
           
             To
             eate
             away
             dead
             flesh
             ,
             take
             Stubble-wort
             ,
             and
             fold
             it
             vp
             in
             a
             red
             docke
             leafe
             ,
             or
             red
             wortleafe
             ,
             and
             so
             rost
             it
             in
             the
             hot
             imbers
             and
             lay
             it
             hot
             to
             any
             sore
             ,
             and
             it
             will
             fret
             away
             all
             the
             dead
             flesh
             ,
             or
             otherwise
             ,
             if
             you
             strew
             vpon
             the
             sore
             a
             little
             Precipitate
             it
             will
             eate
             away
             the
             dead
             flesh
             .
          
        
         
           
             A
             water
             to
             heale
             wounds
             .
          
           
             To
             make
             a
             water
             to
             heale
             all
             manner
             of
             wounds
             ,
             you
             shall
             take
             Iuph-wort
             flowers
             ,
             leaues
             and
             roots
             ,
             and
             in
             March
             or
             Aprill
             when
             the
             flowers
             are
             at
             the
             best
             ,
             distill
             it
             ,
             then
             with
             that
             water
             bath
             the
             wound
             ,
             and
             lay
             a
             linnen
             cloth
             well
             therewith
             in
             the
             wound
             ,
             and
             it
             will
             heale
             it
             .
          
        
         
           
             To
             heale
             any
             wound
             .
          
           
             To
             heale
             any
             wound
             or
             cut
             in
             any
             flesh
             or
             part
             of
             the
             body
             :
             First
             if
             it
             be
             fit
             to
             be
             stitcht
             stich
             it
             vp
             ,
             and
             then
             take
             
               Vnguentum
               aurum
            
             ,
             and
             lay
             it
             vpon
             a
             pleagant
             of
             lint
             as
             bigge
             as
             the
             wound
             ,
             and
             then
             ouer
             it
             lay
             a
             diminium
             plaister
             made
             of
             Sallet
             oyle
             and
             red
             lead
             ,
             and
             so
             dresse
             it
             at
             least
             once
             in
             foure
             and
             twenty
             houres
             ,
             but
             if
             it
             be
             a
             hollow
             wound
             ,
             as
             some
             thrust
             in
             the
             body
             or
             other
             members
             ,
             then
             you
             shall
             take
             
               Balsamum
               cephal●cum
            
             ,
             and
             warming
             it
             on
             a
             Chafing
             dish
             and
             coales
             ,
             ●●p
             the
             tent
             therein
             and
             so
             put
             it
             into
             the
             wound
             ,
             then
             lay
             your
             plaister
             of
             d●m●mum
             ouer
             it
             ,
             and
             do
             thus
             at
             least
             once
             a
             day
             till
             it
             be
             whole
             .
          
        
         
           
             For
             sinewes
             ▪
             cut
             or
             shrunke
             .
          
           
             If
             a
             mans
             sinewes
             be
             cut
             or
             shrunke
             ,
             he
             shall
             goe
             to
             to
             the
             roote
             of
             the
             wild
             neepe
             which
             is
             like
             woodbine
             ▪
             
             and
             make
             a
             hole
             in
             the
             midst
             of
             the
             roote
             ,
             then
             couer
             it
             wel
             againe
             that
             no
             ayre
             goe
             out
             not
             in
             ,
             nor
             raine
             ,
             nor
             other
             moysture
             :
             thus
             let
             it
             abide
             a
             day
             and
             a
             night
             ,
             then
             go
             and
             open
             it
             ,
             and
             you
             shall
             finde
             therein
             a
             certayne
             lyquor
             :
             then
             take
             out
             the
             lyquor
             and
             put
             it
             into
             a
             cleare
             glasse
             ,
             and
             doe
             thus
             euery
             day
             whilst
             you
             finde
             any
             moysture
             in
             the
             hole
             ;
             and
             this
             must
             onely
             bee
             done
             in
             the
             moneths
             of
             April
             and
             May
             :
             then
             annoynte
             the
             sore
             th●rewith
             against
             the
             fire
             ,
             then
             wet
             a
             linnen
             cloath
             in
             the
             same
             lyquor
             ,
             and
             lap
             it
             about
             the
             sore
             ,
             and
             the
             ver●ue
             wil
             soone
             be
             perceiued
             .
          
        
         
           
             To
             breake
             any
             〈◊〉
             .
          
           
             To
             breake
             any
             Impostume
             ,
             and
             to
             ripe
             it
             only
             ,
             take
             the
             greene
             Mel●●●t
             plaister
             ,
             and
             lay
             it
             thereunto
             ,
             and
             it
             is
             sufficient
             .
          
        
         
           
             Additions
             ,
             ☞
             To
             generall
             〈◊〉
             of
             Surge●y
             ,
             〈…〉
             .
             For
             bu●ning
             ,
             or
             〈◊〉
             ,
             with
             〈…〉
             .
          
           
             Take
             Plantaine
             water
             ,
             or
             
               Sallet
               oyle
            
             and
             running
             water
             bearen
             together
             ,
             and
             therewith
             annoynte
             the
             sore
             with
             a
             feather
             ,
             till
             the
             fire
             be
             taken
             out
             ,
             then
             take
             the
             white
             of
             egges
             ,
             and
             beate
             them
             to
             oyle
             ,
             which
             done
             ,
             take
             a
             Hare
             skinne
             and
             clip
             the
             haire
             into
             the
             oyle
             ,
             and
             make
             it
             as
             thicke
             as
             you
             may
             spread
             it
             vpon
             a
             fine
             linnen
             cloath
             ,
             and
             so
             lay
             it
             vpon
             the
             sore
             ,
             and
             remooue
             it
             not
             ,
             vntill
             it
             be
             whole
             ,
             and
             if
             any
             rise
             vp
             of
             it selfe
             ,
             clip
             it
             away
             with
             your
             sheares
             ,
             and
             if
             it
             bee
             not
             perfectly
             whole
             ,
             then
             take
             a
             little
             of
             the
             oyntment
             and
             lay
             it
             vnto
             the
             same
             place
             againe
             :
             otherwise
             take
             halfe
             a
             bushell
             of
             Glouers
             shreads
             of
             all
             sorts
             ,
             and
             so
             much
             of
             running
             water
             as
             shal
             be
             thought
             conuenient
             to
             seeth
             them
             ,
             and
             put
             thereto
             a
             good
             quarter
             of
             a
             pound
             of
             Barrowes
             grease
             ,
             and
             then
             take
             halfe
             a
             bushell
             of
             the
             doune
             of
             Cats
             tailes
             ,
             and
             boyle
             them
             altogether
             ,
             continually
             stir●ing
             them
             ,
             vntill
             they
             be
             sodden
             that
             they
             may
             be
             strayned
             into
             an
             earthen
             pot
             or
             glasse
             ,
             and
             with
             it
             annoynt
             the
             sore
             .
          
           
           
             Or
             else
             take
             of
             
               Caprefollij
               ,
               Mouseare
               ,
               ground-Iuy
            
             ,
             and
             
               Hens
               dung
            
             of
             the
             reddest
             or
             of
             the
             yellowest
             ,
             and
             frie
             them
             with
             May-butter
             altogether
             vntil
             it
             be
             brown
             ,
             thkn
             straine
             it
             through
             a
             cleane
             cloath
             ,
             and
             annoynt
             the
             sore
             therewith
             .
          
        
         
           
             For
             burnings
             o●
             scaldings
             on
             the
             ●●ce
             .
          
           
             Take
             the
             middle
             rind
             of
             the
             Elme
             tree
             ,
             and
             lay
             it
             two
             or
             three
             houres
             in
             faire
             running
             water
             till
             it
             waxe
             ●opye
             like
             glew
             ,
             and
             then
             annoynt
             the
             sore
             therewith
             :
             Or
             otherwise
             ,
             take
             sheepes
             tallow
             and
             sheepes
             dung
             ,
             and
             mixe
             them
             together
             till
             they
             come
             to
             a
             salue
             ,
             and
             then
             apply
             it
             to
             the
             sore
             .
          
        
         
           
             An
             oyntment
             for
             burning
             .
          
           
             Take
             Plantaine
             leaues
             ,
             daisie
             leaues
             ,
             the
             greene
             bark●
             of
             Elders
             ,
             and
             greene
             Germaunders
             ,
             stampe
             them
             altogether
             with
             fresh
             butter
             or
             with
             oyle
             ,
             then
             straine
             it
             through
             a
             linnen
             cloath
             ,
             and
             with
             a
             feather
             annointe
             the
             sore
             till
             it
             be
             whole
             .
          
           
             Take
             of
             
               oyle
               Oliue
            
             a
             pint
             ,
             Turpentine
             a
             pound
             ,
             vnwrought
             wax
             halfe
             a
             pound
             ,
             R●sen
             a
             quarter
             of
             a
             pound
             ,
             sheeps
             Suet
             two
             pound
             ,
             then
             take
             of
             
               Orpents
               ,
               Smallage
               ,
               Ragwort
               ,
               Plantaine
               ,
            
             and
             Sickle-wort
             ,
             of
             each
             a
             good
             handful
             ,
             chop
             all
             the
             hearbs
             very
             smal
             ,
             and
             boile
             them
             in
             a
             pan
             altogether
             vpon
             a
             soaking
             fire
             ,
             and
             stirre
             them
             exceeding
             much
             till
             they
             be
             wel
             incorporate
             together
             ,
             then
             take
             it
             from
             the
             fire
             and
             straine
             al
             through
             a
             strong
             canuasse
             cloth
             into
             cleane
             pots
             or
             glasses
             ,
             and
             vse
             it
             as
             your
             occasion
             shal
             serue
             ,
             eyther
             to
             annoint
             ,
             taint
             ,
             or
             plaister
             .
          
        
         
           
             Vlcers
             &
             Sores
             .
             A
             salue
             for
             any
             old
             sore
          
           
             Otherwise
             take
             Poplar
             buds
             ,
             and
             Elder
             buds
             ,
             stampe
             and
             straine
             them
             ,
             then
             put
             thereto
             a
             little
             Venice-turpentine
             ,
             Waxe
             ,
             and
             Rosin
             ,
             and
             so
             boile
             them
             together
             ,
             and
             therewith
             dresse
             the
             sore
             ,
             or
             else
             ●ake
             two
             handful
             of
             plantaine
             leaues
             ,
             bray
             them
             smal
             ,
             and
             straine
             out
             the
             iuyce
             ,
             then
             put
             to
             it
             as
             much
             womans
             milke
             ,
             a
             
             spoonefull
             of
             hony
             ,
             a
             yolke
             of
             an
             egge
             ,
             and
             as
             much
             wheate
             flower
             as
             you
             thinke
             will
             bring
             it
             to
             a
             salue
             ,
             then
             make
             a
             plaister
             thereof
             and
             lay
             it
             vnto
             the
             sore
             ,
             renewing
             it
             once
             in
             foure
             and
             twenty
             houres
             .
          
        
         
           
             To
             take
             away
             dead
             flesh
             .
          
           
             Take
             an
             ounce
             of
             
               Vnguentum
               apostolorum
            
             ,
             and
             an
             ounce
             of
             
               Vnguentum
               Aegiptiacum
            
             ,
             and
             put
             them
             together
             in
             a
             pott
             being
             first
             well
             wrought
             together
             in
             a
             bladder
             ,
             and
             if
             the
             flesh
             be
             weake
             ,
             put
             to
             it
             a
             little
             fine
             white
             sugar
             ,
             and
             therewith
             dresse
             the
             sore
             ,
             or
             otherwise
             take
             onely
             Precypitate
             in
             fine
             pouder
             ,
             and
             strew
             it
             on
             the
             sore
             .
          
        
         
           
             A
             water
             for
             a
             〈◊〉
             .
          
           
             Take
             a
             gallon
             of
             Smithes
             sleacke
             water
             ,
             two
             handfulls
             of
             sage
             ,
             a
             pint
             of
             hony
             ,
             a
             quart
             of
             ale
             ,
             two
             ounces
             of
             Allom
             ,
             and
             a
             little
             white
             copporas
             ,
             seeth
             them
             all
             together
             till
             halfe
             be
             consumed
             ,
             then
             straine
             it
             ,
             and
             put
             it
             into
             a
             cleane
             vessell
             ,
             and
             therewith
             wash
             the
             sore
             .
             Or
             otherwise
             take
             cleane
             running
             water
             and
             put
             therein
             roch
             allom
             and
             madder
             ,
             and
             let
             them
             boyle
             till
             the
             allom
             and
             the
             madder
             be
             consumed
             ,
             then
             take
             the
             clearest
             of
             the
             water
             and
             therewith
             wash
             the
             sore
             .
          
           
             Or
             else
             take
             
               Sage
               ,
               Fenell
            
             ,
             aad
             sinquefoyle
             ,
             of
             each
             a
             good
             handfull
             ,
             boyle
             them
             in
             a
             gallond
             of
             running
             wat●r
             til
             they
             be
             tender
             ,
             then
             straine
             the
             liquor
             from
             the
             hearbs
             ,
             and
             put
             to
             it
             a
             quarter
             of
             a
             pound
             of
             roch
             allom
             ,
             and
             let
             it
             seeth
             againe
             a
             little
             till
             the
             allom
             be
             melted
             ,
             then
             take
             it
             from
             the
             fire
             and
             vse
             it
             ,
             thus
             ,
             dip
             lint
             in
             it
             warme
             and
             lay
             it
             to
             the
             sore
             ,
             and
             if
             it
             be
             hollow
             apply
             more
             lint
             ,
             then
             make
             a
             little
             bolster
             of
             linnen
             cloth
             ,
             and
             wett
             it
             well
             in
             the
             water
             ,
             then
             wring
             out
             the
             water
             ,
             and
             so
             bind
             on
             the
             bolster
             close
             .
          
        
         
           
             A
             blacke
             plaiste●
             to
             heale
             old
             s●res
             and
             kil
             inflamation
             .
          
           
             Take
             a
             pint
             of
             sallet
             oyle
             and
             put
             int●
             it
             sixe
             ounces
             of
             red
             lead
             ,
             and
             a
             little
             ceruse
             or
             white
             lead
             ,
             then
             set
             it
             ouer
             a
             gentle
             fire
             ,
             and
             let
             it
             boyle
             a
             long
             season
             stirring
             
             it
             wel
             til
             it
             be
             stiffe
             ,
             which
             you
             shal
             trye
             in
             this
             order
             ;
             let
             it
             drop
             from
             your
             sticke
             or
             slice
             vppon
             the
             bottome
             of
             a
             saucer
             ,
             and
             so
             stand
             vntil
             it
             be
             cold
             ,
             and
             then
             if
             it
             be
             wel
             boyled
             ,
             it
             wil
             bee
             stiffe
             and
             very
             blacke
             ,
             then
             take
             it
             off
             ,
             and
             let
             it
             stand
             a
             little
             ,
             and
             after
             straine
             it
             through
             a
             cloath
             into
             a
             Bason
             ,
             but
             first
             annoynt
             the
             Bason
             with
             Sallet
             oyle
             ,
             and
             also
             your
             fingers
             ,
             and
             so
             make
             it
             vp
             into
             roules
             plaisterwise
             ,
             and
             spread
             it
             and
             apply
             it
             as
             occasion
             shal
             serue
             .
          
        
         
           
             An
             oyntment
             to
             〈…〉
             .
          
           
             Take
             mallowes
             and
             beetes
             ,
             and
             seeth
             them
             in
             Water
             ,
             then
             drye
             away
             the
             Water
             from
             them
             ,
             and
             beate
             the
             hearbs
             wel
             with
             old
             Boares
             grease
             ,
             and
             so
             apply
             it
             vnto
             the
             Appostume
             hot
             .
          
        
         
           
             For
             the
             stinging
             o●
             any
             ●●der
             or
             venemous
             thing
             .
          
           
             Take
             a
             handful
             of
             rue
             and
             stampe
             it
             with
             rusty
             Bacon
             til
             it
             come
             to
             a
             perfect
             salue
             ,
             and
             therewith
             dresse
             the
             sore
             til
             it
             be
             whole
             .
          
        
         
           
             For
             any
             venoming
             .
          
           
             If
             the
             party
             be
             outwardly
             venomed
             ,
             take
             Sage
             and
             bruise
             it
             wel
             and
             apply
             it
             vnto
             the
             sore
             ,
             renewing
             it
             at
             least
             twice
             a
             day
             ,
             but
             if
             it
             be
             inwardly
             ,
             then
             let
             the
             party
             drinke
             the
             iuyce
             of
             Sage
             eyther
             in
             Wine
             or
             ale
             morning
             and
             euening
             .
          
        
         
           
             For
             a
             ringworme
             .
          
           
             Take
             Selladine
             early
             in
             the
             morning
             ,
             and
             bruise
             it
             wel
             ,
             and
             then
             apply
             it
             to
             the
             sore
             ,
             and
             renewing
             it
             twice
             or
             thrice
             a
             day
             .
          
        
         
           
             For
             the
             itch
             .
          
           
             Take
             of
             campheire
             one
             dramme
             ,
             of
             Quicksiluer
             foure
             penny-worth
             killed
             wel
             with
             Vinegar
             ,
             then
             mixe
             it
             with
             two
             penny-worth
             of
             oyle
             de
             Bay
             ,
             and
             therwith
             annoynt
             the
             body
             .
             Or
             otherwise
             take
             red
             onions
             and
             seeth
             them
             in
             running
             water
             a
             good
             while
             ,
             then
             bruise
             the
             onions
             smal
             ,
             and
             with
             the
             Water
             they
             were
             sodden
             in
             ,
             straine
             them
             in
             ,
             then
             wash
             the
             infected
             place
             with
             the
             same
             .
          
        
         
           
             For
             the
             dryed
             S●abbe
             .
          
           
             Take
             a
             great
             quantity
             of
             the
             hearbe
             Bennet
             ,
             and
             as
             
             much
             of
             red
             nettles
             ,
             pound
             them
             well
             and
             straine
             them
             ,
             and
             with
             the
             iuyce
             wash
             the
             patient
             naked
             before
             the
             fire
             ,
             and
             so
             let
             it
             drinke
             in
             and
             wash
             him
             againe
             ,
             and
             doe
             so
             diuers
             dayes
             till
             he
             be
             whole
             .
          
        
         
           
             To
             kill
             the
             Itch
             〈…〉
             .
          
           
             Take
             a
             penyworth
             of
             white
             copperas
             ,
             and
             as
             much
             greene
             copperas
             ,
             a
             quarter
             of
             an
             ounce
             of
             white
             Mercury
             ,
             a
             ha●fe
             peny-worth
             of
             Allom
             and
             burne
             it
             ,
             and
             set
             all
             ouer
             the
             fire
             with
             a
             pint
             of
             faire
             water
             ,
             and
             a
             quarter
             of
             a
             pint
             of
             wine
             Vinegar
             ,
             boyle
             all
             these
             together
             till
             they
             come
             to
             halfe
             a
             pint
             ,
             &
             then
             annoint
             the
             ●ore
             therewith
             .
          
        
         
           
             To
             take
             away
             the
             〈◊〉
             of
             the
             ●mal
             Poxe
             .
          
           
             Take
             Barrowes
             grease
             a
             pretty
             quantity
             ,
             and
             take
             an
             apple
             &
             pare
             it
             and
             take
             the
             chore
             cleane
             out
             ,
             then
             chop
             your
             apple
             and
             your
             Barrowes
             grease
             together
             ,
             and
             set
             it
             ouer
             the
             fire
             that
             it
             may
             melt
             but
             not
             boyle
             ,
             then
             take
             it
             from
             the
             fire
             ,
             and
             put
             thereto
             a
             pretty
             quantity
             of
             rose
             water
             and
             stirre
             all
             together
             till
             it
             be
             cold
             ,
             and
             keepe
             it
             in
             a
             cleane
             vessell
             ,
             and
             then
             annoynt
             the
             face
             therewith
             .
          
        
         
           
             For
             the
             French
             or
             Spanish
             pox
             .
          
           
             Take
             quicksiluer
             and
             kill
             it
             with
             fasting
             spittle
             ,
             then
             take
             
               verdigrease
               ,
               Arabecke
               ,
               Turpentine
               ,
               Oyle
               oliue
               ,
            
             and
             Populion
             ,
             and
             mixe
             them
             together
             to
             one
             entire
             oyntment
             ,
             and
             anoynt
             the
             Sores
             therewith
             ,
             &
             keepe
             the
             party
             exceeding
             warme
             .
             Or
             otherwise
             ,
             take
             of
             Allom
             burned
             ,
             of
             
               Rossin
               ,
               Frankensence
               ,
               Populion
            
             ,
             oyle
             of
             
               Roses
               ,
               Oyle
               de
               bay
               ,
               Oyle
               olyue
               ,
            
             greene
             
               Copperas
               ,
               verdigrease
               ,
               White
               lead
               ,
               Mercury
               subl●mate
            
             of
             each
             a
             pretty
             quantity
             but
             of
             Allome
             most
             ,
             then
             beate
             to
             pouder
             the
             symples
             that
             are
             hard
             ,
             and
             melt
             your
             oyles
             ,
             and
             cast
             in
             your
             pouders
             and
             stirre
             al
             wel
             together
             ,
             then
             strayne
             them
             through
             a
             cloth
             ,
             and
             apply
             it
             warme
             to
             the
             sores
             ;
             or
             else
             take
             of
             C●pons
             grease
             that
             hath
             toucht
             no
             water
             ,
             the
             iuice
             of
             Rue
             and
             the
             fine
             pouder
             of
             Pepper
             ,
             and
             mixe
             them
             together
             to
             an
             oyntment
             ,
             and
             apply
             it
             round
             about
             the
             sores
             ,
             
             but
             let
             it
             not
             come
             into
             the
             sores
             ,
             and
             it
             will
             dry
             them
             vp
             .
          
        
         
           
             To
             put
             out
             the
             French
             or
             Spanish
             Poxe
             .
          
           
             Take
             of
             Treakle
             halfe
             pennyworth
             ,
             of
             long
             Pepper
             as
             much
             ,
             and
             of
             graynes
             as
             much
             ,
             a
             little
             ginger
             ,
             and
             a
             little
             quantity
             of
             Licoras
             ,
             warme
             them
             with
             strong
             ale
             ,
             and
             let
             the
             party
             drinke
             it
             off
             ,
             and
             lie
             downe
             in
             his
             bed
             and
             take
             a
             good
             sweate
             :
             and
             then
             when
             the
             sores
             arise
             ,
             vse
             some
             of
             the
             oyntment
             before
             rehearsed
             .
          
        
         
           
             To
             make
             the
             scabs
             of
             the
             French
             Pox
             to
             fall
             away
             .
          
           
             Take
             the
             iuyce
             of
             red
             Fennell
             ,
             and
             the
             iuyce
             of
             
               Sen
               greene
            
             and
             Stone
             hony
             ,
             and
             mixe
             them
             very
             well
             together
             till
             it
             be
             thicke
             ,
             and
             with
             it
             annoynt
             the
             party
             ,
             but
             before
             you
             doe
             annoynt
             him
             you
             shall
             make
             this
             water
             .
             Take
             Sage
             &
             seeth
             it
             in
             very
             faire
             water
             from
             a
             gallond
             to
             a
             pottle
             ,
             and
             put
             therein
             a
             quantity
             of
             hony
             and
             some
             allom
             ,
             and
             let
             them
             boyle
             a
             little
             together
             ;
             when
             you
             haue
             strained
             the
             hearbs
             from
             the
             water
             ,
             
             then
             put
             in
             your
             hony
             and
             your
             allom
             ,
             and
             therewith
             wash
             the
             poxe
             first
             ,
             and
             let
             it
             dry
             in
             well
             ,
             and
             then
             lay
             on
             the
             aforesayd
             oyntment
             .
          
        
         
           
             A
             deffensitiue
             for
             a
             greene
             wound
             .
          
           
             Take
             the
             oyle
             of
             the
             white
             of
             an
             egge
             ,
             wheate-flower
             ,
             a
             little
             hony
             and
             venice
             Turpentine
             ,
             take
             and
             stirre
             all
             these
             together
             ,
             and
             so
             vse
             it
             about
             the
             wound
             but
             not
             within
             ,
             &
             if
             the
             wound
             do
             bleed
             ,
             then
             adde
             to
             this
             salue
             a
             little
             quantity
             of
             Bolearmonyak
             .
          
        
         
           
             A
             salue
             for
             a
             greene
             wound
             .
          
           
             Take
             Apoponax
             and
             Galbanum
             ,
             of
             each
             an
             ounce
             ,
             Ammonianum
             ,
             and
             Be●lynd
             of
             each
             two
             ounces
             ,
             of
             Lethargy
             of
             gold
             one
             pound
             and
             a
             halfe
             ,
             new
             waxe
             halfe
             a
             pound
             ,
             
               Lapis
               Calamniar●s
            
             one
             ounce
             ,
             Turpentine
             foure
             ounces
             ,
             Myrrh
             two
             ounces
             ,
             
               Oyle
               de
               bay
            
             one
             ounce
             ,
             Thusse
             one
             ounce
             ,
             
             Aristolochia-roots
             two
             ounces
             ,
             oyle
             of
             Roses
             two
             ounces
             ,
             
               sa●et
               oyle
            
             two
             pound
             ,
             all
             the
             hard
             symples
             must
             bee
             beaten
             to
             fine
             powder
             and
             sea●s●ed
             ,
             
             take
             also
             three
             pints
             of
             right
             Wine
             vinegar
             ,
             and
             put
             your
             foure
             gummes
             into
             the
             vinegar
             a
             whole
             day
             before
             ,
             till
             the
             gummes
             be
             dissolued
             ,
             then
             set
             it
             ouer
             the
             fire
             and
             let
             it
             boile
             very
             softly
             vntil
             your
             vinegar
             bee
             as
             good
             as
             boiled
             away
             ,
             then
             take
             an
             Earthen
             pot
             with
             a
             wide
             mouth
             ,
             and
             put
             your
             oyle
             in
             and
             your
             waxe
             ,
             but
             your
             Waxe
             must
             be
             scraped
             before
             you
             put
             it
             in
             ,
             then
             by
             a
             little
             at
             o●ce
             put
             in
             your
             Lethargy
             and
             stir
             it
             exceedingly
             ,
             then
             put
             in
             all
             your
             gummes
             and
             all
             the
             rest
             ,
             but
             let
             your
             Turpentine
             be
             last
             ,
             and
             so
             let
             it
             boile
             till
             you
             see
             it
             grow
             to
             be
             thicke
             ,
             then
             poure
             it
             into
             a
             Bason
             of
             water
             ▪
             and
             worke
             it
             with
             oyle
             of
             roses
             for
             sticking
             vnto
             your
             hands
             ,
             and
             make
             it
             vp
             in
             ●oules
             plaisterwise
             ,
             and
             here
             is
             to
             be
             noted
             ,
             t●at
             your
             oyle
             of
             roses
             must
             not
             be
             boyled
             with
             the
             rest
             ,
             but
             after
             it
             is
             taken
             from
             the
             fire
             a
             little
             before
             the
             Turpentine
             .
          
        
         
           
             A
             water
             to
             heal
             an
             greene
             wound
             ,
             cut
             ,
             or
             ●ore
             .
          
           
             Take
             three
             good
             handfull
             of
             Sage
             ,
             and
             as
             much
             of
             Honi-suckle
             leaues
             and
             the
             flowers
             cleane
             picked
             ,
             then
             take
             one
             pound
             of
             Roch
             Allome
             ,
             and
             a
             quarter
             of
             a
             pound
             of
             right
             English
             Honey
             clarified
             ,
             halfe
             a
             penny-woorth
             of
             graines
             ,
             and
             two
             gallonds
             of
             running
             Water
             ,
             then
             put
             all
             the
             sayd
             things
             into
             the
             water
             ,
             and
             let
             them
             seeth
             til
             halfe
             be
             consumed
             ,
             then
             take
             it
             from
             the
             fire
             til
             it
             be
             almost
             cold
             ,
             and
             strayne
             it
             through
             a
             cleane
             cloath
             ,
             and
             put
             it
             vp
             in
             a
             glasse
             ,
             and
             then
             eyther
             on
             taint
             or
             pleagant
             vse
             it
             as
             you
             haue
             occasion
             .
          
        
         
           
             T●
             staunch
             b●●●d
             ,
             &
             draw
             〈◊〉
             together
          
           
             Take
             a
             quart
             of
             Rie
             flower
             and
             temper
             it
             with
             running
             water
             ,
             and
             make
             dough
             thereof
             ,
             then
             according
             to
             the
             bignesse
             of
             the
             wound
             lay
             it
             in
             with
             the
             deffensitiue
             plaister
             ,
             before
             rehearsed
             ,
             ouer
             it
             ,
             and
             euery
             dressing
             make
             it
             lesse
             and
             lesse
             till
             the
             wound
             be
             closed
             .
          
        
         
           
             A
             〈◊〉
             oyle
             for
             sh●inking
             of
             sinewes
             .
          
           
             Take
             a
             quart
             of
             
               Neates
               foot
               oyle
            
             ,
             a
             quart
             of
             Oxegals
             ,
             a
             quart
             of
             Aquauitae
             ,
             and
             a
             quart
             of
             rose
             water
             ,
             a
             handfull
             
             of
             rosemary
             strypt
             ,
             and
             boyle
             all
             these
             together
             till
             halfe
             be
             consumed
             ,
             then
             presse
             and
             strayne
             it
             ,
             and
             vse
             it
             according
             as
             you
             find
             occasion
             .
          
        
         
           
             For
             a
             wound
             in
             the
             gu●s
             .
          
           
             Take
             hony
             ,
             pitch
             and
             butter
             ,
             and
             seeth
             them
             together
             ,
             and
             annoynt
             the
             hurt
             against
             the
             fire
             ,
             and
             tent
             the
             sore
             with
             the
             same
             .
          
        
         
           
             For
             pricking
             with
             a
             thorn●
             .
          
           
             Take
             grounsell
             and
             stampe
             it
             ,
             and
             seeth
             it
             with
             sweet
             milke
             till
             it
             be
             thicke
             ,
             then
             temper
             it
             with
             blacke
             sope
             and
             lay
             it
             to
             the
             sore
             .
          
        
         
           
             To
             gather
             flesh
             in
             wounds
             .
          
           
             Take
             Rosin
             a
             quarter
             of
             a
             pound
             ,
             of
             waxe
             three
             ounces
             ,
             of
             oyle
             of
             Roses
             one
             ounce
             and
             a
             halfe
             ,
             seeth
             all
             them
             together
             in
             a
             pint
             of
             white
             wine
             till
             it
             come
             to
             skimming
             ,
             then
             take
             it
             from
             the
             fire
             and
             put
             thereto
             two
             ounces
             of
             Venice
             Turpentine
             ,
             &
             apply
             it
             two
             the
             wound
             or
             sore
             .
          
        
         
           
             Additions
             ,
             for
             ach
             or
             swellings
             .
             For
             the
             Cyatyca
             .
          
           
             Take
             mustard
             made
             with
             strong
             vinegar
             ,
             the
             crums
             of
             browne
             bread
             ,
             with
             a
             quantity
             of
             hony
             and
             sixe
             figgs
             minxt
             ,
             temper
             all
             together
             well
             and
             lay
             it
             vpon
             a
             cloth
             plaisterwise
             ,
             put
             a
             thinne
             cloath
             betweene
             the
             plaister
             and
             the
             flesh
             and
             lay
             it
             to
             the
             place
             grieued
             as
             oft
             as
             need
             requires
             .
          
        
         
           
             A
             yellow
             〈◊〉
             cloth
             for
             a●
             paine
             or
             s●●lling
             .
          
           
             Take
             a
             pound
             of
             fine
             Rozin
             ,
             of
             
               oyle
               de
               bay
            
             two
             ounces
             ,
             of
             Populion
             as
             much
             ,
             of
             Frankensence
             halfe
             a
             pound
             ,
             of
             oyle
             of
             Spyke
             two
             ounces
             ,
             of
             oyle
             Camomile
             two
             ounces
             ,
             of
             oyle
             of
             Roses
             two
             ounces
             ,
             of
             Waxe
             halfe
             a
             pound
             ,
             of
             Turpentine
             a
             quarter
             of
             a
             pound
             ,
             melt
             them
             and
             stirre
             them
             well
             together
             and
             then
             dip
             linnen
             clothes
             therein
             ,
             and
             apply
             the
             seare
             cloath
             as
             you
             shall
             haue
             occasion
             ,
             &
             note
             the
             more
             oyle
             you
             vse
             ,
             the
             more
             supler
             the
             feare
             cloath
             ●s
             ,
             and
             the
             lesse
             oyle
             the
             stiffer
             it
             will
             be
             .
          
        
         
           
             For
             bruises
             swelled
             .
          
           
             Take
             a
             little
             blacke
             sope
             ,
             salt
             and
             hony
             ,
             and
             beate
             them
             well
             together
             ,
             and
             spread
             it
             on
             a
             browne
             paper
             and
             apply
             it
             to
             the
             bruise
             .
          
        
         
           
           
             For
             swelled
             leg●
             .
          
           
             Take
             mallowes
             and
             seeth
             them
             in
             the
             dregges
             of
             good
             Ale
             or
             milke
             ,
             and
             make
             a
             plaister
             thereof
             ,
             and
             apply
             it
             to
             the
             place
             swelled
             .
          
        
         
           
             For
             any
             ache
             .
          
           
             Take
             in
             the
             moneth
             of
             
               may
               ,
               Henbane
            
             ,
             and
             bruise
             it
             wel
             and
             put
             it
             into
             an
             earthen
             po●
             and
             put
             thereto
             a
             pint
             of
             
               Sallet
               oyle
            
             and
             set
             it
             in
             the
             Sunne
             til
             it
             be
             all
             one
             substance
             ,
             then
             annoynt
             the
             ache
             therewith
             .
          
        
         
           
             ☞
             A
             playster
             for
             any
             paine
             in
             the
             ioynts
             .
          
           
             Take
             halfe
             a
             pound
             of
             vnwrought
             wax
             ,
             as
             much
             Rosin
             ,
             one
             ounce
             of
             galbanum
             ,
             a
             quarter
             of
             a
             pound
             of
             Lethargy
             of
             gold
             ,
             three
             quarters
             of
             white
             Leade
             ,
             beaten
             to
             pouder
             and
             ●earst
             ,
             then
             take
             a
             pint
             of
             
               Neates
               foot
               oile
            
             ,
             and
             set
             it
             on
             the
             fire
             in
             a
             smal
             vessel
             which
             may
             containe
             the
             rest
             ,
             and
             when
             it
             is
             all
             moulten
             ,
             then
             put
             in
             the
             pouders
             and
             stirre
             it
             fast
             with
             a
             flice
             ,
             and
             trye
             it
             vppon
             the
             bottome
             of
             a
             saucer
             ,
             when
             it
             beginneth
             to
             be
             somewhat
             hard
             ,
             then
             take
             it
             from
             the
             fire
             ,
             and
             annoynt
             a
             faire
             boord
             with
             
               Neates
               foote
               oyle
            
             ,
             and
             as
             you
             may
             handle
             it
             for
             heate
             ,
             worke
             it
             vp
             in
             roules
             ,
             and
             it
             wil
             keepe
             fiue
             or
             sixe
             yeares
             ,
             being
             wrapped
             vp
             close
             in
             papers
             ,
             and
             when
             you
             wil
             vse
             it
             ,
             spread
             of
             it
             thin
             vpon
             new
             lockram
             or
             leather
             somewhat
             bigger
             then
             the
             griefe
             ,
             and
             so
             if
             the
             griefe
             remooue
             follow
             it
             ,
             renewing
             it
             morning
             and
             euening
             ,
             and
             let
             it
             be
             somewhat
             warme
             when
             it
             is
             layd
             on
             ,
             and
             beware
             of
             taking
             cold
             ,
             and
             drinking
             hot
             wines
             .
          
        
         
           
             Additions
             ,
             To
             〈◊〉
             in
             the
             Bones
             .
             For
             bones
             out
             o●
             ioynt
             ,
             or
             sinnewes
             sprung
             or
             strained
             .
          
           
             Take
             foure
             or
             fiue
             yolkes
             of
             egges
             ,
             hard
             sodden
             or
             rosted
             ,
             and
             take
             the
             branches
             of
             great
             morrel
             ,
             and
             the
             berries
             in
             Summer
             ,
             and
             in
             Winter
             the
             rootes
             ,
             and
             bray
             all
             wel
             together
             in
             a
             morter
             with
             sheeps
             milke
             ,
             and
             then
             f●ye
             it
             vntil
             it
             bee
             very
             thicke
             ,
             and
             so
             make
             a
             plaister
             thereof
             ,
             and
             lay
             it
             about
             the
             sore
             ,
             and
             it
             wil
             take
             away
             both
             paine
             and
             swelling
             .
          
        
         
           
             A
             bath
             for
             broken
             ioynts
             .
          
           
             Take
             a
             gallond
             of
             standing
             lye
             ,
             put
             to
             it
             of
             Plantain
             and
             knot-grasse
             ,
             of
             each
             two
             handful
             ,
             of
             worme-wood
             ,
             and
             
             comfrey
             ,
             of
             each
             a
             handful
             ,
             and
             boile
             all
             these
             together
             in
             the
             lye
             a
             good
             while
             ,
             and
             when
             it
             is
             luke
             warme
             bath
             the
             broken
             member
             therewith
             ,
             and
             take
             the
             buds
             of
             Elder
             gathered
             in
             March
             ,
             and
             stripped
             downeward
             and
             a
             little
             boyle
             them
             in
             water
             ,
             then
             eate
             them
             in
             oyle
             and
             very
             little
             wine
             Vinegar
             ,
             a
             good
             quantity
             at
             a
             time
             in
             the
             morning
             euer
             before
             meat
             ,
             or
             an
             houre
             before
             the
             Patient
             go
             to
             dinner
             ,
             and
             it
             much
             auailes
             to
             the
             knitting
             of
             bones
             .
          
        
         
           
             ☜
             A
             general
             bath
             for
             clearing
             the
             skin
             ,
             and
             comforting
             the
             body
             .
          
           
             Take
             
               rosemary
               ,
               fetherfew
               ,
               orgaine
               ,
               Pellitory
            
             of
             the
             wall
             ,
             
               fennell
               ,
               mallowes
               ,
               violet
               leaues
               ,
            
             and
             Nettles
             ,
             boyle
             all
             these
             together
             ,
             and
             when
             it
             is
             wel
             sodden
             put
             to
             it
             two
             or
             three
             gallonds
             of
             milke
             ,
             then
             let
             the
             party
             stand
             or
             sit
             in
             it
             an
             houre
             or
             two
             ,
             the
             bath
             reaching
             vp
             to
             the
             stomacke
             ,
             and
             when
             they
             come
             out
             they
             must
             go
             to
             bed
             and
             sweat
             ,
             beware
             taking
             of
             cold
             .
          
        
         
           
             A
             soueraine
             help
             for
             broken
             bone●
             .
          
           
             Make
             a
             plaister
             of
             wheat
             flower
             and
             the
             whits
             of
             egges
             and
             spread
             it
             on
             a
             double
             linnen
             cloth
             ,
             and
             lay
             the
             plaister
             on
             an
             euen
             board
             ,
             and
             lay
             the
             broken
             limbe
             thereon
             ,
             and
             set
             it
             euen
             according
             to
             nature
             ,
             and
             lap
             the
             plaister
             about
             it
             and
             splint
             it
             ,
             and
             giue
             him
             to
             drinke
             Knitwort
             the
             iuyce
             thereof
             twice
             and
             no
             more
             ,
             for
             the
             third
             time
             it
             wil
             vnknit
             ,
             but
             giue
             him
             to
             drinke
             nine
             dayes
             each
             day
             twice
             the
             iuyce
             of
             
               comfrey
               ,
               daisies
            
             and
             osmund
             in
             stale
             Ale
             and
             it
             shal
             knit
             it
             ,
             and
             let
             the
             fore-said
             playster
             lye
             to
             ,
             ten
             dayes
             at
             the
             least
             ,
             and
             when
             you
             take
             it
             away
             do
             thus
             ,
             take
             
               hore-hound
               ,
               red
               fennel
               ,
               Hounds
               tong
               ,
               Wal-wort
               ,
            
             and
             Pelitory
             ,
             and
             seeth
             them
             ,
             then
             vnroule
             the
             member
             and
             take
             away
             the
             splints
             and
             then
             bath
             the
             linnen
             and
             the
             plaister
             about
             the
             member
             in
             this
             bath
             ,
             vntil
             it
             haue
             soa●t
             so
             long
             that
             it
             come
             gently
             away
             of
             it
             ●e●fe
             ,
             then
             take
             the
             afore
             sayd
             plaister
             and
             lay
             thereto
             fiue
             or
             sixe
             daies
             very
             hot
             ,
             and
             let
             each
             plaister
             lye
             a
             day
             
             and
             a
             night
             and
             alwayes
             splint
             it
             wel
             ,
             and
             after
             cherish
             it
             with
             the
             oyntments
             before
             Rehearsed
             ,
             for
             broken
             bones
             ,
             and
             keep
             the
             party
             from
             vnwholsome
             meats
             and
             drinks
             til
             he
             be
             who●e
             ,
             and
             if
             the
             hurt
             be
             on
             his
             arme
             let
             him
             beare
             a
             bal
             of
             greene
             hearbs
             in
             his
             hand
             to
             preuent
             the
             shrinking
             of
             the
             hand
             and
             sinewes
             .
          
        
         
           
             For
             any
             Feuer
             .
          
           
             Take
             
               Sage
               ,
               Ragwort
               ,
               Yarrow
            
             ,
             vnset
             Le●kes
             of
             each
             a
             like
             quantity
             ,
             stamp
             them
             with
             Bay
             salt
             and
             app●y
             them
             to
             the
             wrests
             of
             the
             hands
             .
          
        
         
           
             To
             expel
             heate
             in
             a
             Feuer
             .
          
           
             Blanch
             Almonds
             in
             the
             cold
             water
             ,
             and
             make
             milke
             of
             them
             (
             but
             it
             must
             not
             seeth
             )
             then
             put
             to
             it
             sugar
             ,
             and
             in
             the
             extremity
             of
             heat
             ,
             see
             that
             you
             drinke
             thereof
             .
          
        
         
           
             The
             royall
             medicine
             for
             Feuers
             .
          
           
             Take
             three
             spooneful
             of
             Ale
             and
             a
             little
             Saffron
             ,
             and
             bruise
             and
             straine
             it
             thereto
             ,
             then
             adde
             a
             quarter
             of
             a
             spoonful
             of
             fine
             Treacle
             and
             mixt
             altogether
             ,
             and
             drinke
             it
             when
             the
             fit
             comes
             .
          
        
         
           
             Another
             .
          
           
             Take
             two
             roots
             of
             Crow-foot
             that
             growes
             in
             a
             marsh
             ground
             ,
             which
             haue
             no
             little
             rootes
             about
             them
             ,
             to
             the
             number
             of
             twenty
             or
             more
             ,
             and
             a
             little
             of
             the
             Earth
             that
             is
             about
             them
             ,
             and
             do
             not
             wash
             them
             ,
             and
             adde
             a
             little
             quantity
             of
             Salt
             ,
             and
             mixe
             all
             wel
             together
             ,
             and
             lay
             it
             on
             linnen
             cloathes
             ,
             and
             bind
             it
             about
             your
             thumbs
             betwixt
             the
             first
             and
             the
             neather
             ioynt
             ,
             and
             let
             it
             lie
             nine
             daies
             vnremooued
             ,
             and
             it
             wil
             expel
             the
             Feuer
             .
          
           
             
               
                 
                   
                     An
                     approoued
                     Medicine
                     for
                     the
                     greatest
                     Laske
                     or
                     Flixe
                     .
                  
                   
                     ☞
                     Take
                     a
                     right
                     Pomwater
                     the
                     greatest
                     you
                     can
                     get
                     ,
                     or
                     else
                     two
                     little
                     ones
                     ,
                     roast
                     them
                     very
                     tender
                     to
                     pap
                     ,
                     then
                     take
                     away
                     the
                     skinne
                     and
                     the
                     core
                     and
                     vse
                     only
                     the
                     pap
                     ,
                     and
                     the
                     like
                     quantity
                     of
                     Chalke
                     finely
                     scraped
                     ,
                     mix
                     them
                     both
                     together
                     vppon
                     a
                     Trencher
                     before
                     the
                     fire
                     ,
                     and
                     
                     worke
                     them
                     wel
                     to
                     a
                     plaister
                     ,
                     then
                     spread
                     it
                     vppon
                     a
                     linnen
                     cloth
                     warmed
                     very
                     hot
                     as
                     may
                     be
                     suffered
                     ,
                     and
                     so
                     bind
                     it
                     vnto
                     the
                     nauill
                     for
                     twenty
                     foure
                     houres
                     ,
                     vse
                     this
                     medicine
                     twice
                     or
                     thrice
                     or
                     more
                     ,
                     vntil
                     the
                     Laske
                     bee
                     stayed
                     .
                  
                
              
            
          
        
         
           
             OF
             Oyle
             of
             Swallowes
             .
          
           
             To
             make
             the
             oyle
             of
             Swallowes
             ,
             take
             
               Lauendar
               cotton
               ,
               Sp●ke
               ,
               Knot
               grasse
               ,
               R●bwort
               ,
               Balme
               ,
               Valerian
               ,
               Rosemary
               tops
               ,
               Woodbine
               tops
               ,
               Vine
               strings
               ,
               French
               mallows
               ,
            
             the
             tops
             of
             
               Alecost
               ,
               Strawberry
               strings
               ,
               Tu●san
               ,
               Plantain
               ,
               Walnut
               tree
               leaues
               ,
            
             the
             tops
             of
             young
             
               Baies
               ,
               Isop
               ,
               violet
               leaues
               ,
               Sage
            
             of
             vertue
             ,
             fine
             Roman
             Wormwood
             ,
             of
             each
             of
             them
             a
             handful
             ,
             Cammomile
             and
             
               Red
               roses
            
             ,
             of
             each
             two
             handful
             ,
             twenty
             quicke
             Swallowes
             ,
             and
             beate
             them
             altogether
             in
             a
             great
             morter
             ,
             and
             put
             to
             them
             a
             quart
             of
             
               Neats
               foot
               oile
            
             ,
             or
             May
             butter
             ,
             and
             grind
             them
             all
             well
             together
             with
             two
             ounces
             of
             Cloues
             wel
             beaten
             ,
             then
             put
             them
             altogether
             in
             an
             earthen
             pot
             ,
             and
             stop
             it
             very
             close
             that
             no
             ayre
             come
             into
             it
             ,
             and
             set
             it
             nine
             dayes
             in
             a
             Seller
             or
             cold
             place
             ,
             then
             open
             your
             pot
             and
             put
             into
             it
             halfe
             a
             pound
             of
             white
             or
             yellow
             waxe
             cut
             very
             smal
             ,
             &
             a
             pint
             of
             oyle
             or
             butter
             ,
             then
             set
             your
             pot
             close
             stopped
             into
             a
             pan
             of
             water
             ,
             and
             let
             it
             boile
             sixe
             or
             eight
             houres
             ,
             and
             then
             straine
             it
             :
             this
             oyle
             is
             exceeding
             soueraine
             for
             any
             broken
             bones
             ,
             bones
             out
             of
             ioynt
             ,
             or
             any
             paine
             or
             griefe
             eyther
             in
             the
             bones
             or
             sinewes
             .
          
        
         
           
             To
             make
             oyle
             of
             Camomile
             .
          
           
             To
             make
             oyle
             of
             Camomile
             ,
             take
             a
             quart
             of
             
               Sallet
               oyle
            
             and
             put
             it
             into
             a
             glasse
             ,
             then
             take
             a
             handful
             of
             Camomile
             and
             bruise
             it
             ,
             and
             put
             it
             into
             the
             oyle
             ,
             and
             let
             them
             stand
             in
             the
             same
             twelue
             daies
             ,
             onely
             you
             must
             shift
             it
             euery
             three
             dayes
             ,
             that
             is
             to
             straine
             it
             from
             the
             old
             Camomile
             ,
             and
             put
             in
             as
             much
             of
             new
             ,
             and
             that
             oile
             is
             very
             soueraine
             for
             any
             griefe
             proceeding
             from
             cold
             causes
             .
          
        
         
           
           
             To
             make
             oyle
             of
             Lauender
             .
          
           
             To
             make
             oyle
             of
             Lauender
             ,
             take
             a
             pint
             of
             Sallet
             oyle
             and
             put
             it
             into
             a
             glasse
             ,
             then
             put
             to
             it
             a
             handfull
             of
             Lauender
             ,
             and
             let
             it
             stand
             in
             the
             same
             twelue
             dayes
             ,
             and
             vse
             it
             in
             all
             respects
             as
             you
             did
             your
             oyle
             of
             cammomile
             .
          
        
         
           
             To
             make
             smooth
             hands
             .
          
           
             To
             make
             an
             oyle
             which
             shall
             make
             the
             skinne
             of
             the
             hands
             very
             smooth
             ,
             take
             Almonds
             and
             beate
             them
             to
             oyle
             ,
             then
             take
             whole
             cloues
             and
             put
             them
             both
             together
             into
             a
             glasse
             ,
             &
             set
             it
             in
             the
             Sunne
             fiue
             or
             sixe
             dayes
             ,
             then
             strayne
             it
             ,
             and
             with
             the
             same
             annoynt
             your
             hands
             euery
             night
             when
             you
             goe
             to
             bed
             ,
             otherwise
             as
             you
             haue
             conuenient
             leasure
             .
          
        
         
           
             To
             make
             Dr.
             Steuens
             water
             .
          
           
             To
             make
             that
             soueraigne
             water
             which
             was
             first
             inuented
             by
             Doctor
             Steuens
             ,
             in
             the
             same
             forme
             as
             he
             deliuered
             the
             Receite
             to
             the
             Arch-bishop
             of
             Canturbury
             ,
             a
             little
             before
             the
             death
             of
             the
             sayd
             Doctor
             .
             Take
             a
             gallond
             of
             good
             Gascoyne
             wine
             ,
             then
             take
             
               Ginger
               ,
               Galingale
               ,
               cinamon
               ,
               Nutmegs
               ,
               Graines
               ,
               cloues
               ,
            
             bruised
             ,
             
               Fennell-seeds
               carraway-seeds
               ,
               Origanum
            
             ;
             of
             euery
             of
             them
             a
             like
             quantity
             ,
             that
             is
             to
             say
             a
             dramme
             :
             Then
             take
             
               Sage
               ,
               wild
               Marioram
               ,
               P●ny-royall
               ,
               Mints
               ,
               red
               roses
               ,
               Time
               ,
               Pellitory
               ,
               rosemary
               ,
               wild
               time
               ,
               commomill
               ,
               Lauender
               ,
            
             of
             each
             of
             them
             a
             handfull
             ,
             then
             bray
             the
             spices
             smal
             ,
             &
             bruise
             the
             hearbs
             &
             put
             all
             into
             the
             wine
             ,
             and
             let
             it
             stand
             so
             twelue
             houres
             ,
             only
             stirre
             it
             diuers
             times
             ,
             then
             distill
             it
             by
             a
             Lymbecke
             ,
             and
             keepe
             the
             first
             water
             by
             it selfe
             for
             that
             is
             the
             best
             ,
             then
             keepe
             the
             second
             water
             for
             that
             is
             good
             ,
             &
             for
             the
             last
             neglect
             it
             not
             ,
             for
             it
             is
             very
             wholesome
             though
             the
             worst
             of
             the
             three
             .
             Now
             for
             the
             vertue
             of
             this
             water
             it
             is
             this
             ,
             it
             comforteth
             the
             spirits
             &
             vitall
             parts
             ,
             &
             helpeth
             all
             inward
             diseases
             that
             commeth
             of
             co●d
             ,
             it
             is
             good
             against
             the
             shaking
             of
             the
             palsie
             ,
             &
             cureth
             the
             contraction
             of
             sinews
             ,
             &
             helpeth
             the
             conception
             of
             women
             that
             be
             barraine
             ,
             it
             killeth
             the
             wormes
             in
             the
             body
             ,
             it
             cureth
             the
             
             cold
             Cough
             ,
             it
             helpeth
             the
             tooth-ach
             ,
             it
             comforteth
             the
             stomack
             ,
             and
             cureth
             the
             old
             dropsy
             ,
             it
             helpeth
             the
             stone
             in
             the
             bladder
             and
             in
             the
             reines
             ,
             it
             helpeth
             a
             stinking
             breath
             :
             And
             whosoeuer
             vseth
             this
             water
             moderately
             &
             not
             too
             often
             ,
             preserueth
             him
             in
             good
             liking
             ,
             and
             will
             make
             him
             seeme
             young
             in
             old
             age
             .
             With
             this
             water
             Docter
             Steuens
             preserued
             his
             owne
             life
             vntill
             such
             extreame
             age
             ,
             that
             he
             could
             neither
             goe
             nor
             ride
             ,
             &
             he
             continued
             his
             life
             being
             bed
             rid
             fiue
             yeeres
             ,
             when
             other
             Physitions
             did
             iudge
             he
             could
             not
             liue
             one
             yeere
             ,
             when
             he
             did
             confesse
             a
             little
             before
             his
             death
             ;
             saying
             :
             that
             if
             he
             were
             sicke
             at
             any
             time
             ,
             he
             neuer
             vsed
             any
             thing
             but
             this
             water
             only
             ;
             And
             also
             the
             Archbishop
             of
             Canterbury
             vsed
             it
             ,
             and
             found
             such
             goodnes
             in
             it
             that
             he
             liued
             till
             he
             was
             not
             able
             to
             drinke
             of
             a
             cup
             ,
             but
             sucked
             his
             drinke
             through
             a
             hollow
             pipe
             of
             siluer
             .
             This
             water
             will
             bee
             much
             the
             better
             if
             it
             be
             set
             in
             the
             Sunne
             .
          
        
         
           
             A
             restoratiue
             of
             Rosasolis
             .
          
           
             To
             make
             a
             cordial
             rosasolis
             ,
             take
             rosasolis
             ,
             &
             in
             any
             wise
             touch
             not
             the
             leaues
             thereof
             in
             the
             gathering
             ,
             nor
             wash
             it
             ;
             take
             thereof
             foure
             good
             handfuls
             ,
             then
             take
             two
             good
             pints
             of
             Aquauitae
             ,
             and
             put
             them
             both
             in
             a
             glasse
             or
             pewter
             pot
             of
             three
             or
             foure
             pints
             ,
             and
             then
             stop
             the
             same
             hard
             and
             iust
             ,
             and
             so
             let
             it
             stand
             three
             dayes
             and
             three
             nights
             ,
             and
             the
             third
             day
             straine
             it
             through
             a
             clean
             cloth
             into
             another
             glasse
             or
             pewter
             pot
             ,
             and
             put
             thereto
             halfe
             a
             pound
             of
             Sugar
             beaten
             small
             ,
             foure
             ounces
             of
             fine
             Licoras
             beaten
             into
             powder
             ,
             halfe
             a
             pound
             of
             sound
             Dates
             the
             stones
             being
             taken
             out
             ,
             and
             cut
             them
             &
             make
             them
             cleane
             ,
             and
             then
             mince
             them
             small
             ,
             and
             mixe
             all
             these
             together
             and
             stop
             the
             glasse
             or
             pot
             close
             &
             iust
             ,
             and
             after
             distill
             it
             through
             a
             lymbecke
             ,
             then
             drink
             of
             it
             at
             night
             to
             bedward
             halfe
             a
             spoonefull
             with
             ale
             or
             beere
             ,
             
             but
             Ale
             is
             the
             better
             ,
             as
             much
             in
             the
             morning
             fasting
             for
             there
             is
             not
             the
             weakest
             body
             in
             the
             world
             that
             wanteth
             nature
             or
             strength
             ,
             or
             that
             is
             in
             a
             consumption
             ,
             but
             it
             will
             restore
             him
             againe
             ,
             and
             cause
             him
             to
             be
             strong
             &
             lusty
             ,
             and
             to
             haue
             maruailous
             hungry
             stomacke
             ,
             prouided
             alwaies
             that
             this
             rosasolis
             be
             gathered
             (
             as
             you
             possibly
             you
             can
             )
             at
             the
             full
             of
             the
             Moone
             when
             the
             Sun
             shineth
             before
             noone
             ,
             and
             let
             the
             roots
             of
             them
             be
             cut
             away
             .
          
        
         
           
             Additions
             ,
             to
             the
             Oyles
             .
             To
             make
             oyle
             of
             Ro●es
             or
             Viol●ts
             .
          
           
             Take
             the
             flowers
             of
             roses
             or
             violets
             and
             breake
             them
             small
             and
             put
             them
             into
             sallet
             oyle
             ,
             and
             let
             them
             stand
             in
             the
             same
             tenne
             or
             twelue
             daies
             ,
             and
             then
             presse
             it
             .
             Or
             otherwise
             take
             a
             quart
             of
             oyle
             Olyue
             ,
             and
             put
             thereto
             Sixe
             spoonefuls
             of
             cleane
             water
             ,
             and
             stirre
             it
             well
             with
             a
             slice
             ,
             till
             it
             waxe
             as
             white
             as
             milke
             ,
             then
             take
             two
             pound
             of
             red
             rose
             leaues
             and
             cut
             the
             white
             of
             the
             ends
             of
             the
             leaues
             away
             ,
             and
             put
             the
             roses
             into
             the
             oyle
             ,
             and
             then
             put
             it
             into
             a
             double
             glasse
             and
             set
             it
             in
             the
             Sunne
             all
             the
             summer
             time
             ,
             and
             it
             is
             soueraine
             for
             any
             scalding
             or
             burning
             with
             water
             or
             oyle
             .
          
           
             Or
             els
             take
             red
             roses
             new
             plucked
             a
             pound
             or
             two
             ,
             and
             c●t
             the
             white
             ends
             of
             the
             leaues
             away
             ,
             then
             take
             May
             Butter
             and
             melt
             it
             ouer
             the
             fire
             with
             two
             pound
             of
             oyle
             olyue
             ,
             and
             when
             it
             is
             clarified
             put
             in
             your
             roses
             and
             put
             it
             all
             in
             a
             vessell
             of
             glasse
             or
             of
             earth
             ,
             and
             stop
             it
             well
             aout
             that
             no
             ayre
             enter
             in
             nor
             out
             ,
             and
             set
             it
             in
             another
             vessell
             with
             water
             and
             let
             it
             boyle
             halfe
             a
             day
             or
             more
             ,
             and
             then
             take
             it
             forth
             and
             straine
             or
             presse
             it
             through
             a
             cloth
             ,
             and
             put
             it
             into
             glasse
             bottells
             ,
             this
             is
             ,
             good
             for
             all
             manner
             of
             vnkind
             heates
             .
          
        
         
           
             To
             make
             oyle
             of
             Nutmegges
             .
          
           
             Take
             two
             or
             three
             pound
             of
             Nutmegs
             and
             cut
             them
             small
             and
             bruise
             them
             well
             ,
             then
             put
             them
             into
             a
             pan
             and
             beate
             them
             and
             stirre
             them
             about
             ,
             which
             done
             ,
             put
             them
             into
             a
             canuasse
             o●
             strong
             linnen
             bagge
             ,
             and
             close
             
             them
             in
             a
             presse
             and
             presse
             them
             ,
             and
             get
             out
             al
             the
             Lyquor
             of
             them
             which
             wil
             be
             like
             manna
             ,
             then
             scrape
             it
             from
             the
             canuas
             bagge
             as
             much
             as
             you
             can
             with
             a
             knife
             ,
             then
             put
             it
             into
             some
             vessel
             of
             glasse
             and
             stoppe
             it
             wel
             ,
             but
             set
             it
             not
             in
             the
             Sun
             for
             it
             wil
             waxe
             cleane
             of
             it selfe
             within
             ten
             or
             fifteene
             dayes
             ,
             and
             it
             is
             woorth
             thrice
             so
             much
             as
             the
             Nutmegges
             themselues
             ,
             and
             the
             oyle
             hath
             very
             great
             vertue
             in
             comforting
             the
             stomack
             and
             inward
             parts
             ,
             and
             asswaging
             the
             paine
             of
             the
             mother
             &
             Cyatica
             .
          
        
         
           
             To
             make
             perfect
             oyle
             of
             Spike
             .
          
           
             Take
             the
             flowers
             of
             Spike
             ,
             and
             wash
             them
             only
             in
             
               oile
               oliue
            
             ,
             and
             then
             stamp
             them
             wel
             ,
             then
             put
             them
             in
             a
             Canuasse
             bagge
             ,
             and
             presse
             them
             in
             a
             presse
             as
             hard
             as
             you
             can
             ,
             and
             take
             that
             which
             commeth
             out
             carefully
             ,
             and
             put
             it
             into
             a
             strong
             vessel
             of
             glasse
             ,
             and
             set
             it
             not
             in
             the
             Sun
             ,
             for
             it
             wil
             cleare
             of
             it selfe
             ,
             and
             waxe
             faire
             and
             bright
             ,
             and
             wil
             haue
             a
             very
             sharpe
             odor
             of
             the
             Spike
             ;
             and
             thus
             you
             may
             make
             oyle
             of
             other
             hearbs
             of
             like
             nature
             ,
             as
             
               Lauender
               ,
               camomile
            
             and
             such
             like
             .
          
        
         
           
             To
             make
             oyle
             of
             Masticke
             .
          
           
             Take
             an
             ounce
             of
             Mastick
             ,
             and
             an
             ounce
             of
             Olibanum
             pounded
             as
             smal
             as
             is
             possible
             ,
             and
             boyle
             them
             in
             oyle
             Oliue
             (
             a
             quart
             )
             to
             a
             third
             part
             ,
             then
             presse
             it
             and
             put
             it
             into
             a
             glasse
             ,
             and
             after
             ten
             or
             twelue
             dayes
             it
             wil
             be
             perfect
             :
             it
             is
             exceeding
             good
             for
             any
             cold
             griefe
             .
          
           
             Thus
             hauing
             in
             a
             summary
             manner
             passed
             ouer
             al
             the
             most
             Physical
             and
             Chyrurgical
             notes
             which
             burtheneth
             the
             mind
             of
             our
             
               English
               House-wife
            
             ,
             being
             as
             much
             as
             is
             needful
             for
             the
             preseruation
             of
             the
             health
             of
             her
             family
             :
             and
             hauing
             in
             this
             Chapter
             shewed
             al
             the
             inward
             vertues
             wherewith
             she
             should
             be
             adorned
             .
             I
             wil
             now
             returne
             vnto
             her
             more
             outward
             and
             actiue
             Knowledges
             ,
             wherein
             albeit
             the
             mind
             be
             as
             much
             occupied
             as
             before
             :
             yet
             is
             the
             body
             a
             great
             deale
             more
             in
             vse
             :
             neyther
             can
             the
             worke
             be
             wel
             affected
             by
             Rule
             or
             direction
             .
          
        
      
       
         
         
           The
           English
           Houswifes
           Skill
           in
           Cookery
           .
           CHAP.
           2.
           
           Of
           the
           outward
           and
           actiue
           Knowledge
           of
           the
           Housewife
           ;
           and
           of
           her
           skill
           in
           Cookery
           ;
           as
           Sallets
           of
           all
           sorts
           ,
           with
           Flesh
           ,
           Fish
           ,
           Sauces
           ,
           Pastry
           ,
           Banquetting-stuffe
           and
           ordering
           of
           great
           feasts
           .
        
         
           TO
           speake
           then
           of
           the
           outward
           and
           actiue
           Knowledges
           which
           belong
           vnto
           our
           English
           Hous-wife
           ,
           I
           hold
           the
           first
           and
           most
           principal
           to
           be
           a
           perfect
           skill
           and
           Knowledge
           in
           Cookery
           ,
           together
           with
           al
           the
           secrets
           belonging
           to
           the
           same
           ,
           because
           it
           is
           a
           duty
           rarely
           belonging
           to
           a
           woman
           ;
           and
           she
           that
           is
           vtterly
           ignorant
           therein
           ,
           may
           not
           by
           the
           Lawes
           of
           strict
           Iustice
           challenge
           the
           freedome
           of
           Marriage
           ,
           because
           indeede
           she
           can
           then
           but
           performe
           halfe
           her
           vow
           ;
           for
           shee
           may
           loue
           and
           obey
           ,
           but
           she
           cannot
           cherish
           ,
           serue
           ,
           and
           keepe
           him
           with
           that
           true
           duty
           which
           is
           euer
           expected
           .
        
         
           
             She
             must
             know
             all
             Hearbes
             .
          
           
             To
             proceede
             then
             to
             this
             knowledg
             of
             Cookery
             ,
             you
             shal
             vnderstand
             ,
             that
             the
             first
             steppe
             thereunto
             is
             ,
             to
             haue
             Knowledge
             of
             all
             sorts
             of
             hearbes
             belonging
             vnto
             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
             Hearbes
             ,
             shee
             must
             get
             by
             her
             owne
             true
             labour
             and
             experience
             ,
             
             and
             not
             by
             my
             relation
             ,
             would
             be
             much
             too
             tedious
             ,
             &
             for
             the
             vse
             of
             them
             ,
             he
             shall
             see
             it
             in
             the
             composition
             of
             dishes
             &
             meates
             here
             after
             following
             She
             shal
             also
             know
             the
             time
             of
             the
             yeere
             ,
             Moneth
             and
             Moone
             ,
             in
             which
             all
             Hearbs
             are
             to
             be
             sowne
             ;
             and
             when
             they
             are
             in
             their
             best
             flourishing
             ,
             that
             gathering
             all
             Hearbs
             in
             their
             height
             of
             goodnesse
             ,
             shee
             may
             haue
             the
             prime
             vse
             of
             the
             same
             .
             And
             because
             I
             will
             inable
             ,
             and
             not
             burden
             her
             memory
             ,
             I
             will
             here
             giue
             her
             a
             short
             Epitomie
             of
             all
             that
             knowledge
             .
          
        
         
           
             Her
             skill
             in
             the
             Garden
             .
          
           
             First
             then
             ,
             let
             our
             English
             Hous-wife
             know
             ,
             that
             she
             may
             at
             al
             times
             of
             the
             Moneth
             and
             Moone
             ,
             generally
             sow
             
               Asparagus
               ,
               Colworts
               ,
               Spinage
               ,
               Lettice
               ,
               Parsnips
               ,
               Radish
               ,
            
             and
             Chiues
             .
          
           
             In
             February
             ,
             in
             the
             new
             of
             the
             Moone
             ,
             she
             may
             sow
             
               Spyke
               ,
               Garlicke
               ,
               Borage
               ,
               Buglose
               ,
               Cheruyle
               ,
               Coriander
               ,
               Gourds
               ,
               Cresses
               ,
               Mario●am
               ,
               Falma
               Christi
               ,
               Flower
               gentle
               ,
               white
               Poppy
               ,
               Purslan
               ,
               Radish
               ,
               Rocket
               ,
               Rosemary
               ,
               Sorrell
               ,
               Double
               Marigolds
            
             and
             Time.
             The
             Moone
             full
             shee
             may
             sow
             Annisseeds
             musked
             ,
             
               Violets
               ,
               Bleets
               ,
               Skirrits
               ,
               White
               Succory
               ,
               Fennell
               ,
            
             and
             Parsly
             .
             The
             Moone
             old
             ,
             sow
             
               Holy
               Thystell
               ,
               Cole
               Cabadge
               ,
               white
               Cole
               ,
               greene
               Cole
               ,
               Cucumbers
               ,
               Harts-Horne
               ,
               Diers
               Graine
               ,
               Cabadge
               ,
               Lettice
               ,
               Mellons
               ,
               Onions
               ,
               Parsnips
               ,
               Larkes
               Heele
               ,
               Burnat
            
             and
             Leekes
             .
          
           
             In
             March
             the
             Moone
             new
             ,
             sow
             
               Garicke
               ,
               Borrage
               ,
               Buglosse
               ,
               Cheruile
               ,
               Coriander
               ,
               Gourds
               ,
               Marioram
               ,
               white
               Poppy
               ,
               Purslan
               ,
               Radish
               ,
               Sorrel
               ,
               Double
               Marigolds
               ,
               Time
               ,
               violets
               .
            
             At
             the
             full
             Moone
             ;
             
               Aniseeds
               ,
               Bleets
               ,
               Skirrets
               ,
               Succory
               ,
               Fennell
               ,
               Apples
               of
               Loue
               ,
            
             and
             
               Marueilous
               Apples
            
             .
             At
             the
             wane
             ;
             
               artichocks
               ,
               Bassil
               ,
               Blessed
               Thistle
               ,
               Cole
               cabadg
               ,
               white
               cole
               ,
               Greene
               cole
               ,
               citrons
               ,
               cucumbers
               ,
               Harts-Horne
               ,
               Samphire
               ,
               Spinage
               ,
               Gilliflowers
               ,
               Isop
               ,
               cabadge
               ,
               Lettice
               ,
               Mellons
               ,
               Mugrets
               ,
               Onions
               ,
               Flower
               Gentil
               ,
               Burnet
               ,
               Leeks
               ,
            
             
             and
             Sauory
             .
             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
             ful
             ,
             sow
             
               white
               Succory
            
             ;
             and
             the
             Moone
             old
             ,
             sow
             
               cabadge
               ,
               lettice
            
             .
             Lastly
             ,
             in
             August
             ,
             the
             Moone
             at
             the
             ful
             ,
             sow
             white
             Succory
             .
          
        
         
           
             Tran●planting
             of
             Hearbes
             .
          
           
             Also
             she
             must
             know
             ,
             that
             Hearbs
             growing
             of
             Seeds
             ,
             may
             be
             transplanted
             at
             al
             times
             ,
             except
             
               cheruile
               ,
               Arage
               ,
               Spinage
            
             ,
             and
             Pseley
             ,
             which
             are
             not
             good
             being
             once
             transplanted
             ,
             obseruing
             euer
             to
             transplant
             in
             moyste
             and
             rainy
             weather
             .
          
        
         
           
             Choise
             of
             seeds
          
           
             Also
             she
             must
             know
             ,
             that
             the
             choice
             of
             seeds
             are
             twofold
             ,
             of
             which
             some
             grow
             best
             ,
             being
             n●w
             ,
             as
             cucumbers
             and
             leekes
             ,
             and
             some
             being
             old
             as
             
               coriander
               ,
               parsley
               ,
               sauory
               ,
               beets
               ,
               origan
               ,
               cresses
               ,
               spinage
            
             and
             poppy
             ,
             you
             must
             keep
             cold
             
               lettice
               ,
               artichokes
               ,
               basil
               ,
               holy
               thistle
               ,
               cabadge
               ,
               cole
               ,
               Dyers
               graine
               ,
            
             and
             mellons
             ,
             fifteene
             dayes
             after
             they
             put
             foorth
             of
             the
             earth
             .
          
        
         
           
             Prosperity
             of
             〈◊〉
             .
          
           
             Also
             Seedes
             prosper
             better
             being
             sowne
             in
             temperate
             weather
             ,
             then
             in
             hot
             ,
             cold
             ,
             or
             dry
             dayes
             .
             In
             the
             moneth
             of
             April
             ,
             the
             moone
             being
             new
             ,
             sow
             
               marioram
               flowers-gentle
               ,
               time
               ,
               violets
               :
            
             in
             the
             ful
             of
             the
             moone
             ,
             
               apples
               of
               loue
            
             ,
             and
             
               maruailous
               apples
            
             :
             and
             in
             the
             wane
             ,
             
               artichokes
               ,
               holy
               thistle
               ,
               cabadge
               ,
               cole
               ,
               citrons
               ,
               harts-horne
               ,
               Samphire
               ,
               gilliflowers
               ,
            
             and
             parsnips
             .
          
        
         
           
             Gathering
             of
             〈◊〉
          
           
             Seeds
             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
             wel
             cleansed
             and
             dryed
             in
             the
             Sunne
             or
             shadow
             :
             Othersome
             ,
             as
             
               Onions
               ,
               chib●ls
            
             ,
             and
             Leekes
             ,
             must
             be
             kept
             in
             then
             huskes
             .
             Lastly
             ,
             she
             must
             know
             ,
             that
             it
             is
             best
             to
             plant
             in
             the
             last
             quarter
             of
             the
             moone
             ;
             to
             gather
             grafts
             in
             the
             last
             but
             one
             ,
             and
             to
             graft
             two
             dayes
             
             after
             the
             change
             ,
             and
             thus
             much
             for
             her
             knowledge
             briefly
             of
             Hearbs
             ,
             and
             how
             he
             shall
             haue
             them
             continually
             for
             her
             vse
             in
             the
             Kitchin.
             
          
        
         
           
             OF
             Cookery
             and
             the
             p●rts
             thereof
             .
          
           
             It
             resteth
             now
             that
             I
             proceede
             vnto
             Cookerie
             it selfe
             ,
             which
             is
             the
             dressing
             and
             ordering
             of
             meate
             ,
             in
             good
             and
             wholesome
             manner
             ,
             to
             which
             ,
             when
             our
             Hous●wife
             shall
             addresse
             her selfe
             ,
             she
             shall
             well
             vnderstand
             ,
             that
             these
             qualities
             must
             euer
             accompany
             it
             :
             First
             ,
             shee
             must
             bee
             cleanly
             both
             in
             body
             and
             garments
             ,
             shee
             must
             haue
             a
             quicke
             eye
             ,
             a
             curious
             nose
             ,
             a
             perfect
             taste
             ,
             and
             ready
             eate
             (
             shee
             must
             not
             be
             butter-fingred
             ,
             sweete-toothed
             ,
             not
             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
             fith
             ,
             B●nqueting
             and
             made
             dishes
             ,
             with
             other
             conceites
             and
             secrets
             .
          
        
         
           
             Of
             Sallats
             .
             Simple
             Sallats
             .
          
           
             First
             then
             to
             speake
             of
             Sallats
             ,
             there
             be
             some
             simple
             ,
             and
             some
             compounded
             ;
             some
             onely
             to
             furnish
             out
             the
             table
             ,
             and
             some
             both
             for
             vse
             and
             adornation
             :
             your
             simple
             Sallats
             are
             Chibols
             pilled
             ,
             washe
             cleane
             ,
             and
             halfe
             of
             the
             greene
             tops
             cut
             cleane
             away
             ,
             so
             serued
             on
             a
             Fruit
             dish
             ,
             o●
             Chines
             ,
             Sealions
             ,
             Radish-roots
             ,
             boyled
             Carrets
             ,
             Ski●●ets
             ,
             and
             Tu●neps
             ,
             with
             such
             like
             serued
             vp
             simply
             :
             also
             ,
             all
             young
             Lettice
             ,
             Cabage-letuce
             ,
             Po●sian
             ,
             and
             diuers
             other
             hearbs
             which
             may
             be
             serued
             simply
             without
             any
             thing
             ,
             but
             a
             little
             Vinegar
             ,
             Sallet-Oyle
             ,
             and
             Sugar
             :
             Onions
             boyled
             ,
             and
             stript
             from
             their
             rind
             ,
             and
             serued
             vp
             with
             Vinegar
             ,
             
             oyle
             &
             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
             .
          
        
         
           
             Of
             compound
             Sall●ts
             .
          
           
             Your
             compound
             Sallats
             ,
             are
             first
             the
             young
             Buds
             and
             Knots
             of
             all
             manner
             of
             wholesome
             hearbs
             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
             .
          
        
         
           
             ☞
             An
             the●
             compound
             Sallet
             .
          
           
             To
             compound
             an
             excellent
             Sallat
             ,
             and
             which
             indeed
             is
             vsuall
             at
             great
             feasts
             ,
             and
             vppon
             Princes
             tables
             :
             Take
             a
             good
             quantity
             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
             Figsthred
             like
             the
             Almonds
             ,
             as
             many
             Capers
             ,
             twice
             so
             many
             Olyues
             ,
             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
             Sugar
             ouer
             all
             :
             then
             take
             Orenges
             and
             Lemons
             ,
             and
             paring
             away
             the
             outward
             pi●les
             ,
             cut
             them
             into
             thinne
             slices
             ,
             then
             with
             those
             slices
             couer
             the
             Sallet
             all
             ouer
             ;
             which
             done
             ,
             take
             the
             fine
             thinne
             leafe
             of
             the
             red
             Coleflower
             ,
             and
             with
             them
             couer
             the
             Orenges
             and
             Lemons
             all
             ouer
             ;
             then
             ouer
             chose
             red
             leaues
             lay
             another
             course
             of
             old
             O●●ues
             ,
             and
             the
             slices
             of
             wel
             pickled
             Cucumbers
             ,
             together
             with
             the
             very
             inward
             heart
             of
             your
             Cabbage
             le●t●ee
             cut
             into
             sl●ces
             ;
             then
             ado●ne
             the
             sides
             of
             the
             dish
             ,
             and
             the
             top
             of
             the
             Sallet
             with
             mo
             slices
             of
             Lemons
             and
             Orenges
             ,
             and
             so
             serue
             it
             vp
             .
          
        
         
           
           
             An
             excellent
             boiled
             Sallet
             .
          
           
             To
             make
             an
             excellent
             compound
             boild
             Sallat
             :
             take
             of
             Spinage
             well
             washt
             ,
             two
             or
             three
             handfulls
             ,
             and
             put
             it
             into
             faire
             water
             ,
             and
             boile
             it
             till
             it
             be
             exceeding
             soft
             ,
             &
             tender
             as
             pap
             ;
             then
             put
             it
             into
             a
             Cullander
             and
             draine
             the
             water
             from
             it
             ,
             which
             done
             ,
             with
             the
             backside
             of
             your
             Chopping-knife
             chop
             it
             ,
             and
             bruise
             it
             as
             small
             as
             may
             be
             :
             then
             put
             into
             a
             Pipkin
             with
             a
             good
             lumpe
             of
             sweete
             butter
             ,
             and
             boile
             it
             ouer
             againe
             ;
             then
             take
             a
             good
             handfull
             of
             Currants
             cleane
             washt
             ,
             and
             put
             to
             it
             ,
             &
             stirre
             them
             well
             together
             ;
             then
             put
             to
             as
             much
             Vinegar
             as
             will
             make
             it
             reasonable
             tart
             ,
             and
             then
             with
             Sugar
             season
             it
             according
             to
             the
             taste
             of
             the
             Master
             of
             the
             house
             ,
             and
             so
             serue
             it
             vppon
             sippets
             .
          
        
         
           
             Of
             preseruing
             of
             Sallets
             .
          
           
             Your
             preserued
             Sallats
             are
             of
             two
             kinds
             ,
             either
             pickled
             ,
             as
             are
             Cucumbers
             ,
             Samphire
             ,
             Purslan
             ,
             Broome
             ,
             and
             such
             like
             ,
             or
             preserued
             with
             Vinegar
             ;
             as
             Violets
             ,
             Primrose
             ,
             Cowslops
             ,
             Gillyflowers
             of
             all
             kindes
             ,
             Broome-flowers
             ,
             and
             for
             the
             most
             part
             any
             wholesome
             flower
             whatsoeuer
             .
          
           
             Now
             for
             the
             picking
             of
             Sallats
             ,
             they
             are
             only
             boiled
             ,
             and
             then
             drained
             from
             the
             water
             ,
             spread
             vpon
             a
             table
             ,
             and
             good
             store
             of
             Salt
             throwne
             ouer
             them
             ,
             then
             when
             they
             are
             thorow
             cold
             ,
             make
             a
             Pickle
             with
             Water
             ,
             Salt
             ,
             and
             a
             little
             Vinegar
             ,
             and
             with
             the
             same
             pot
             them
             vp
             in
             close
             earthen
             pots
             ,
             and
             serue
             them
             forth
             as
             occasion
             shall
             serue
             .
          
           
             ☜
             Now
             for
             preseruing
             Sallats
             ,
             you
             shall
             take
             any
             of
             the
             Flowers
             before-sayd
             after
             they
             haue
             beene
             pickt
             cleane
             from
             their
             stalkes
             ,
             and
             the
             white
             ends
             (
             of
             them
             which
             haue
             any
             )
             cleane
             cut
             ●way
             ,
             and
             washt
             and
             dryed
             ,
             and
             taking
             a
             g●asse-pot
             like
             a
             Gally-pot
             ,
             or
             for
             want
             thereof
             a
             Gally-pot
             it selfe
             ;
             and
             first
             strew
             a
             little
             Sugar
             in
             the
             bottome
             ,
             then
             lay
             a
             layer
             of
             the
             Flowers
             ,
             
             then
             couer
             that
             layer
             ouer
             with
             Sugar
             ,
             then
             lay
             another
             layer
             of
             the
             Flowers
             ,
             and
             another
             of
             Sugar
             ;
             and
             thus
             do
             one
             aboue
             another
             till
             the
             pot
             be
             filled
             ,
             euer
             and
             anon
             pressing
             them
             hard
             downe
             with
             your
             hand
             :
             this
             done
             ,
             you
             shall
             take
             of
             the
             best
             and
             ●arpest
             Vinegar
             you
             can
             get
             (
             &
             if
             the
             vinegar
             ●e
             distilled
             vinegar
             ,
             the
             Flowers
             will
             keepe
             their
             colours
             the
             better
             )
             and
             with
             it
             fill
             vp
             your
             pot
             till
             the
             Vinegar
             swim
             aloft
             ,
             and
             no
             more
             can
             be
             receiued
             ;
             then
             stop
             vp
             the
             pot
             close
             ,
             &
             set
             them
             in
             a
             dry
             temperate
             place
             ,
             and
             vse
             them
             at
             pleasure
             ,
             for
             they
             will
             last
             all
             the
             yeere
             .
          
        
         
           
             ●he
             making
             of
             ●●ange
             Sallats
          
           
             Now
             for
             the
             compounding
             of
             Sallats
             of
             these
             pickled
             and
             preserued
             thinges
             ,
             though
             they
             may
             be
             serued
             vp
             simply
             of
             themselues
             ,
             and
             are
             both
             good
             and
             daintie
             ;
             yet
             for
             better
             curiosity
             ,
             and
             the
             finer
             adorning
             of
             the
             table
             ,
             you
             shall
             thus
             vse
             them
             :
             First
             ,
             if
             you
             would
             set
             forth
             any
             red
             Flower
             that
             you
             know
             or
             haue
             seene
             ,
             you
             shall
             take
             your
             pots
             of
             preserued
             Gilliflowers
             ,
             and
             suting
             the
             colours
             answerable
             to
             the
             Flower
             you
             shall
             proportion
             it
             forth
             ,
             and
             lay
             the
             shape
             of
             the
             Flower
             in
             a
             Fruit-dish
             ;
             then
             with
             your
             Pursl●n
             leaues
             make
             the
             greene
             Cossin
             of
             the
             Flower
             ,
             and
             with
             the
             Purslan
             stalkes
             ,
             make
             the
             stalke
             of
             the
             Flower
             ,
             and
             the
             diuisions
             of
             the
             leaues
             and
             branches
             ;
             then
             with
             the
             thinne
             slices
             of
             Cucumbers
             make
             their
             leaues
             in
             true
             proportions
             ,
             ●agged
             or
             otherwise
             :
             and
             thus
             you
             may
             set
             forth
             some
             full
             blowne
             ,
             some
             halfe
             blowne
             ,
             and
             some
             in
             the
             bud
             ,
             which
             will
             be
             pretty
             and
             curious
             And
             if
             you
             will
             set
             forth
             yellow
             flowers
             ,
             take
             the
             pots
             of
             Primroses
             and
             Cowslops
             ,
             if
             blew
             flowers
             ,
             then
             the
             pots
             of
             Violets
             ,
             or
             Baglosse
             Flowers
             ,
             and
             these
             Sallats
             are
             both
             for
             shew
             and
             vse
             ;
             for
             they
             are
             more
             excellent
             for
             taste
             then
             for
             to
             looke
             on
             .
          
        
         
           
           
             Sallats
             for
             shew
             onely
             .
          
           
             Now
             for
             Sallets
             for
             shew
             only
             ,
             and
             the
             adorning
             and
             setting
             out
             of
             a
             table
             with
             numbers
             of
             dishes
             ,
             they
             be
             those
             which
             are
             made
             of
             Carret
             rootes
             of
             sundrye
             colours
             well
             boiled
             ,
             and
             cut
             out
             into
             many
             shapes
             and
             proportions
             ,
             as
             some
             into
             knots
             ,
             some
             in
             the
             manner
             of
             Scutchions
             and
             Armes
             ,
             some
             like
             Birds
             ,
             nnd
             some
             like
             wild
             Beasts
             ,
             according
             to
             the
             Art
             and
             cunning
             of
             the
             Workman
             ;
             and
             these
             for
             the
             most
             part
             are
             seasoned
             with
             Vinegar
             ,
             Oyle
             ,
             and
             a
             little
             Pepper
             .
             A
             world
             of
             other
             Sallets
             there
             are
             ,
             which
             time
             and
             experience
             may
             bring
             to
             our
             
               Hous
               w●fes
            
             eye
             ,
             but
             the
             composition
             of
             them
             ,
             and
             the
             seruing
             of
             them
             differeth
             nothing
             from
             these
             already
             rehearsed
             .
          
        
         
           
             OF
             Fricase
             ,
             and
             Quelque
             ch●ses
             .
          
           
             Now
             to
             proceed
             to
             your
             Fricases
             ,
             or
             Quelque
             choses
             ,
             which
             are
             dishes
             of
             many
             compositions
             ,
             and
             ingredients
             ;
             as
             Flesh
             ,
             Fish
             ,
             Egges
             ,
             Hearbs
             ,
             and
             many
             other
             thinges
             ,
             all
             being
             prepared
             and
             made
             ready
             in
             a
             frying
             pan
             ,
             they
             are
             likewise
             of
             two
             sorts
             ,
             simple
             and
             compound
             .
          
        
         
           
             Of
             simple
             Fricases
             .
          
           
             Your
             simple
             Fricases
             are
             Egges
             and
             Collops
             fried
             ,
             whether
             the
             Collops
             be
             of
             Bacon
             ,
             Ling
             ,
             Beefe
             ,
             or
             young
             Porke
             ,
             the
             frying
             whereof
             is
             so
             ordinary
             ,
             that
             it
             needeth
             not
             any
             relation
             ,
             or
             the
             frying
             of
             any
             Flesh
             or
             Fish
             simple
             of
             it selfe
             with
             Butter
             or
             sweete
             Oyle
             .
          
        
         
           
             Best
             Collops
             and
             Egges
             .
          
           
             To
             haue
             the
             best
             Collops
             and
             Egges
             ,
             you
             shall
             take
             the
             whitest
             and
             youngest
             Bacon
             ,
             and
             cutting
             away
             the
             sward
             ,
             cut
             the
             Collops
             into
             thin
             slices
             ,
             lay
             them
             in
             a
             dish
             ,
             and
             put
             hot
             water
             vnto
             them
             ,
             and
             so
             let
             them
             stand
             an
             houre
             or
             two
             ,
             for
             that
             will
             take
             away
             the
             extreame
             saltnesse
             ▪
             then
             draine
             away
             the
             water
             cleane
             ,
             and
             put
             them
             into
             a
             drie
             pewter
             dish
             ,
             and
             lay
             them
             one
             by
             one
             ,
             and
             set
             them
             before
             the
             heate
             of
             the
             fire
             ,
             so
             as
             they
             may
             toaste
             and
             turne
             them
             so
             ,
             
             
             
             
             
             as
             they
             may
             toast
             sufficiently
             thorow
             and
             thorow
             :
             which
             done
             ,
             take
             your
             Egges
             and
             breake
             them
             into
             a
             dish
             ,
             and
             put
             a
             spooneful
             of
             vinegar
             vnto
             them
             :
             then
             set
             on
             a
             cleane
             Skillet
             with
             faire
             water
             on
             the
             fire
             ,
             and
             as
             soone
             as
             the
             water
             boyleth
             put
             in
             the
             Egges
             ,
             and
             let
             them
             take
             a
             boile
             or
             two
             ,
             then
             with
             a
             spoone
             trie
             if
             they
             bee
             hard
             enough
             ,
             and
             then
             take
             them
             vp
             ,
             and
             trim
             them
             ,
             and
             dry
             them
             ;
             and
             then
             dishing
             vp
             the
             Collops
             ,
             lay
             the
             Egges
             vpon
             them
             ,
             and
             so
             serue
             them
             vp
             :
             and
             in
             this
             sort
             you
             may
             potch
             Egges
             when
             you
             please
             ,
             for
             it
             is
             the
             best
             and
             most
             wholsome
             .
          
        
         
           
             Of
             the
             compound
             ●ricases
             .
          
           
             Now
             the
             compound
             Fricases
             are
             those
             which
             consist
             of
             many
             things
             ,
             as
             Tans●●s
             ,
             Fritters
             ,
             Pancakes
             ,
             and
             any
             Quelque
             chose
             whatsoeuer
             ,
             beeing
             things
             of
             great
             request
             and
             estimation
             in
             
               France
               ,
               Spaine
            
             ,
             and
             Italy
             ,
             and
             the
             most
             curious
             Nations
             .
          
        
         
           
             To
             make
             the
             best
             Tansey
             .
          
           
             ☞
             First
             then
             for
             making
             the
             best
             Tansey
             ,
             you
             shal
             take
             a
             certain
             number
             of
             egges
             ,
             according
             to
             the
             bignesse
             of
             your
             Frying-pan
             ,
             and
             breake
             them
             into
             a
             dish
             ,
             abating
             euer
             the
             white
             of
             euery
             third
             egge
             ;
             then
             with
             a
             Spoone
             you
             shal
             cleanse
             away
             the
             little
             white
             Chickin-knots
             which
             sticke
             vnto
             the
             yolkes
             ;
             then
             with
             a
             little
             Creame
             beate
             them
             exceedingly
             together
             ;
             then
             take
             of
             greene
             Wheat
             blades
             ,
             Vio●et
             leaues
             ,
             Straw-berry
             leaues
             ,
             Sp●nage
             ,
             and
             Succory
             ,
             of
             each
             a
             like
             quantity
             ,
             and
             a
             few
             
               Walnut
               tree
            
             buds
             ;
             choppe
             and
             beate
             all
             these
             very
             wel
             ,
             and
             then
             straine
             out
             the
             iuice
             ,
             and
             mixing
             it
             with
             a
             little
             more
             Cream●
             ,
             put
             it
             to
             the
             egges
             ,
             and
             stirre
             all
             wel
             together
             ,
             then
             put
             in
             a
             few
             crummes
             of
             Bread
             ,
             fine
             grated
             Bread
             ,
             
               Cynamon
               ,
               Nutmegge
            
             ,
             and
             Salt
             ,
             then
             put
             some
             sweete
             Butter
             into
             the
             Frying-panne
             ,
             and
             so
             soone
             as
             it
             is
             dissolued
             or
             melted
             ,
             put
             in
             the
             Tansey
             ,
             and
             frie
             it
             browne
             without
             burning
             ,
             and
             with
             a
             dish
             
             turne
             it
             in
             the
             Panne
             as
             occasion
             shal
             serue
             ;
             then
             serue
             it
             vp
             ,
             hauing
             strewed
             good
             store
             of
             Suger
             vppon
             it
             ,
             for
             to
             put
             in
             Suger
             before
             wil
             make
             it
             heauy
             :
             Some
             vse
             to
             put
             of
             the
             hearbe
             Tansey
             into
             it
             ,
             but
             the
             Walnut
             tree
             buds
             do
             giue
             the
             better
             taste
             or
             rellish
             ;
             and
             therefore
             when
             you
             please
             for
             to
             vse
             the
             one
             ,
             doe
             not
             vse
             the
             other
             .
          
        
         
           
             The
             best
             Fritters
             .
          
           
             To
             make
             the
             best
             Fritters
             ,
             take
             a
             pint
             of
             Creame
             and
             warme
             it
             :
             then
             take
             eight
             egges
             ,
             onely
             abate
             foure
             of
             the
             whites
             ,
             and
             beate
             them
             wel
             in
             a
             Dish
             ,
             and
             so
             mixe
             them
             with
             the
             Creame
             ,
             then
             put
             in
             a
             little
             Cloues
             ,
             Mace
             Nutmegge
             and
             Saftron
             ,
             and
             stirre
             them
             wel
             together
             :
             then
             put
             in
             two
             spoonful
             of
             the
             best
             Ale-ba●me
             ,
             and
             a
             little
             Salt
             ,
             and
             stirre
             it
             againe
             :
             then
             make
             it
             thicke
             according
             vnto
             your
             pleasure
             with
             wheate
             flower
             :
             which
             done
             ,
             set
             it
             within
             the
             aire
             of
             the
             fire
             ,
             that
             it
             may
             rise
             and
             swel
             ,
             which
             when
             it
             doth
             ,
             you
             shall
             beate
             it
             in
             once
             or
             twice
             ,
             then
             put
             into
             it
             a
             penny
             pot
             of
             Sacke
             :
             al
             this
             being
             done
             ,
             you
             shal
             take
             a
             pound
             or
             two
             of
             very
             sweet
             seame
             ,
             and
             put
             it
             into
             a
             panne
             ,
             and
             set
             it
             ouer
             the
             fire
             ,
             and
             when
             it
             is
             moulten
             and
             beginnes
             to
             bubble
             ,
             you
             shal
             take
             the
             Fritter-batter
             ,
             and
             setting
             it
             by
             you
             ,
             put
             thick
             slices
             of
             wel-pared
             Apples
             into
             the
             Batter
             ;
             and
             then
             taking
             the
             Apples
             and
             Batter
             out
             together
             with
             a
             spoone
             ,
             put
             it
             into
             the
             boiling
             Seame
             ,
             and
             boile
             your
             Fritters
             crispe
             and
             browne
             :
             And
             when
             you
             finde
             the
             strength
             of
             your
             seame
             consume
             or
             decay
             ,
             you
             shall
             renew
             it
             with
             more
             seame
             ,
             and
             of
             all
             sorts
             of
             seame
             ,
             that
             which
             is
             made
             of
             the
             Beefe-su●t
             is
             the
             best
             and
             strongest
             :
             when
             your
             Fritters
             are
             made
             ,
             strow
             good
             store
             of
             Suger
             and
             Cinamon
             vpon
             them
             ,
             being
             faire
             disht
             ,
             and
             so
             serue
             them
             vp
             .
          
        
         
           
             The
             best
             Pancakes
             .
          
           
             To
             make
             the
             best
             Pancake
             ,
             take
             two
             or
             three
             egges
             ,
             
             and
             breake
             them
             into
             a
             dish
             ,
             and
             beate
             them
             well
             :
             then
             adde
             vnto
             them
             a
             pretty
             quantity
             of
             fair
             running
             water
             ,
             and
             beate
             all
             well
             together
             :
             then
             put
             in
             Cloues
             Mace
             ,
             Cinamon
             ,
             and
             Nutmeg
             ,
             and
             season
             it
             with
             Salt
             :
             which
             done
             ,
             make
             it
             thicke
             as
             you
             thinke
             good
             with
             fine
             Wheate-flower
             :
             then
             file
             the
             cakes
             as
             thinne
             as
             may
             be
             with
             sweete
             Butter
             ,
             or
             sweete
             Seame
             ,
             and
             make
             them
             browne
             ,
             and
             so
             serue
             them
             vp
             with
             Sugar
             strowed
             vpon
             them
             .
             There
             be
             some
             which
             mixe
             Pancakes
             with
             new
             Milke
             or
             Creame
             ,
             but
             that
             makes
             them
             tough
             ,
             cloying
             ,
             and
             not
             crispe
             ,
             pleasant
             and
             sauory
             as
             running
             water
             .
          
        
         
           
             Veale
             toasts
             .
          
           
             To
             make
             the
             best
             Veale
             tosts
             ;
             take
             the
             kidney
             fat
             ,
             &
             all
             of
             a
             loyne
             of
             veale
             tosted
             ,
             and
             shred
             as
             small
             as
             is
             possible
             ;
             then
             take
             a
             couple
             of
             Egges
             and
             beate
             them
             very
             well
             ;
             which
             done
             ,
             take
             Spinage
             ,
             Succory
             ,
             Violet-leaues
             ,
             and
             Marigold-leaues
             ,
             and
             beate
             them
             ,
             and
             straine
             out
             the
             iuyce
             ,
             and
             mixe
             it
             with
             the
             Egges
             :
             then
             put
             it
             to
             your
             Veale
             ,
             and
             stirre
             it
             exceedingly
             well
             in
             a
             dish
             ;
             then
             put
             to
             good
             store
             of
             Currance
             cleane
             washt
             and
             pickt
             ,
             Cloues
             ,
             Mace
             ,
             Sinamon
             ,
             Nutmegge
             ,
             Sugar
             and
             Salt
             ,
             and
             mixe
             them
             all
             perfectly
             well
             together
             :
             then
             take
             a
             Manchet
             and
             cut
             it
             into
             tosts
             ,
             and
             tost
             them
             well
             before
             the
             fire
             ;
             then
             with
             a
             spoone
             lay
             vpon
             the
             tost
             in
             a
             good
             thicknesse
             the
             Veale
             ,
             prepared
             as
             beforesayd
             :
             which
             done
             ,
             put
             into
             your
             frying
             pan
             good
             store
             of
             sweete
             Butter
             ,
             and
             when
             it
             is
             well
             melted
             and
             very
             hot
             ,
             put
             your
             tostes
             into
             the
             same
             with
             the
             bread
             side
             vpward
             ,
             and
             the
             flesh
             side
             downeward
             :
             and
             assoone
             as
             you
             see
             they
             are
             fryed
             browne
             ,
             lay
             vpon
             the
             vpper-side
             of
             the
             tostes
             which
             are
             bare
             more
             of
             the
             flesh
             meate
             ,
             and
             then
             turne
             them
             ,
             and
             frie
             that
             side
             browne
             also
             :
             then
             take
             them
             out
             of
             the
             pan
             and
             dish
             them
             vp
             ,
             
             and
             strow
             Sugar
             vpon
             them
             ,
             and
             so
             serue
             them
             forth
             .
          
           
             There
             be
             some
             Cookes
             which
             will
             do
             this
             but
             vpon
             one
             side
             of
             the
             tostes
             ,
             but
             to
             do
             it
             on
             both
             is
             much
             better
             ;
             if
             you
             adde
             Creame
             it
             is
             not
             amisse
             .
          
        
         
           
             To
             make
             the
             best
             panperdy
             .
          
           
             To
             make
             the
             best
             Panperdy
             ,
             take
             a
             dozen
             Egges
             ,
             &
             breake
             them
             ,
             and
             beate
             them
             very
             well
             ,
             then
             put
             vnto
             them
             Cloues
             ,
             Mace
             ,
             Cinamon
             ,
             Nutmeg
             ,
             and
             good
             store
             of
             Sugar
             ,
             with
             as
             much
             Salt
             as
             shall
             season
             it
             :
             then
             take
             a
             Manchet
             ,
             and
             cut
             it
             into
             thicke
             slices
             like
             tostes
             ;
             which
             done
             ,
             take
             your
             frying
             pan
             ,
             and
             put
             into
             it
             good
             store
             of
             sweete
             Butter
             ,
             and
             being
             melted
             lay
             in
             your
             slices
             of
             bread
             ,
             then
             powre
             vpon
             them
             one
             halfe
             of
             your
             Egges
             ▪
             then
             when
             that
             is
             fryed
             ,
             with
             a
             dish
             turne
             your
             slices
             of
             bread
             vpward
             ,
             and
             then
             powre
             on
             them
             the
             other
             halfe
             of
             your
             Egges
             ,
             &
             so
             turne
             them
             till
             both
             sides
             be
             browne
             ,
             then
             dish
             i●
             vp
             ,
             and
             serue
             it
             with
             Sugar
             strowed
             vpon
             it
             .
          
        
         
           
             To
             make
             any
             quelquechose
             .
          
           
             To
             make
             a
             Quelquechose
             ,
             which
             is
             a
             mixture
             of
             many
             things
             together
             ;
             take
             the
             Egges
             and
             breake
             them
             ,
             &
             do
             away
             the
             one
             halfe
             of
             the
             Whites
             ,
             and
             after
             they
             are
             beaten
             put
             them
             to
             a
             good
             quantity
             of
             sweete
             Creame
             ,
             Currants
             ,
             Cinamon
             ,
             Cloues
             ,
             Mace
             ,
             Salt
             ,
             &
             a
             little
             Ginger
             ,
             Spinage
             ,
             Endiue
             ,
             and
             Marigold
             flowers
             grossely
             chopt
             ,
             and
             beate
             them
             all
             very
             well
             together
             ;
             then
             take
             Piggs
             Petitoes
             slic't
             ,
             and
             grossely
             chopt
             ,
             and
             mixe
             them
             with
             the
             egges
             ,
             and
             with
             your
             hand
             stirre
             them
             exceeding
             well
             together
             ;
             then
             put
             sweete
             butter
             in
             your
             frying
             pan
             ,
             and
             being
             melted
             ,
             put
             in
             all
             the
             rest
             ,
             and
             fry
             it
             browne
             without
             burning
             ,
             euer
             and
             anon
             turning
             it
             till
             it
             be
             fryed
             enough
             ;
             then
             dish
             it
             vp
             vpon
             a
             flat
             Plate
             ,
             and
             so
             serue
             it
             forth
             .
             Onely
             herein
             is
             to
             be
             obserued
             ,
             that
             your
             Pettitoes
             must
             be
             very
             well
             boyled
             before
             you
             put
             them
             into
             the
             Frycase
             .
          
        
         
           
           
             Additions
             ,
             To
             the
             House-wifes
             Cookery
             .
          
           
             And
             in
             this
             manner
             as
             you
             make
             this
             Quelquechoise
             ,
             so
             you
             may
             make
             any
             other
             ,
             whether
             it
             be
             of
             flesh
             ,
             smal
             Birds
             ,
             sweet
             roots
             ,
             oysters
             ,
             muskles
             ,
             cockles
             ,
             giblets
             ,
             lemons
             ,
             Orenges
             ,
             or
             any
             fruit
             ,
             pulse
             ,
             or
             other
             Sallet
             hearb
             whatsoeuer
             ,
             of
             which
             to
             speake
             seuerally
             were
             a
             labour
             infinite
             ,
             because
             they
             vary
             with
             mens
             opinions
             Only
             the
             composition
             and
             worke
             is
             no
             other
             then
             this
             before
             prescribed
             ;
             and
             who
             can
             do
             these
             ,
             need
             no
             further
             instruction
             for
             the
             rest
             .
             And
             thus
             much
             for
             Sallets
             and
             Fricases
             .
          
        
         
           
             To
             make
             Fritters
             .
          
           
             To
             make
             Fritters
             another
             way
             ,
             take
             Flower
             ,
             milke
             ,
             Barme
             ,
             grated
             Bread
             ,
             smal
             Raisins
             ,
             Cinamon
             ,
             Suger
             ,
             Cloues
             ,
             Mace
             ,
             Pepper
             ,
             Saffron
             ,
             and
             Salt
             ;
             stirre
             all
             these
             together
             very
             wel
             with
             a
             strong
             spoone
             ,
             or
             smal
             Ladle
             ;
             then
             let
             it
             stand
             more
             then
             a
             quarter
             of
             an
             houre
             that
             it
             may
             rise
             ,
             then
             beate
             it
             in
             againe
             ,
             and
             thus
             let
             it
             rise
             &
             be
             beate
             in
             ,
             twice
             or
             thrice
             at
             least
             ▪
             then
             take
             it
             and
             bake
             them
             in
             sweete
             and
             strong
             seame
             ,
             as
             hath
             beene
             before
             shewed
             ,
             and
             when
             they
             are
             serued
             vp
             to
             the
             table
             ,
             see
             you
             strow
             vpon
             them
             good
             store
             of
             Suger
             ,
             Cynamon
             ,
             and
             Ginger
             .
          
        
         
           
             To
             make
             the
             best
             white
             Puddings
             .
             ☞
          
           
             Take
             a
             pint
             of
             the
             best
             ,
             thickest
             and
             sweetest
             creame
             ,
             and
             boile
             it
             ,
             then
             whilest
             it
             is
             hot
             ,
             put
             thereunto
             a
             good
             quantity
             of
             faire
             great
             Oate-meale
             Grotes
             very
             sweete
             ,
             and
             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
             yolkes
             of
             Egges
             ,
             a
             little
             Pepper
             ,
             Cloues
             Mace
             ,
             Saffron
             ,
             Currants
             ,
             Dates
             ,
             Suger
             ,
             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
             vnto
             the
             order
             of
             good
             House-wifery
             ,
             and
             then
             boile
             them
             on
             a
             soft
             and
             gentle
             fire
             ,
             and
             as
             they
             swel
             ,
             pricke
             them
             with
             a
             great
             pin
             ,
             
             or
             smal
             Awle
             ,
             to
             keepe
             them
             that
             they
             burst
             not
             ;
             and
             when
             you
             serue
             them
             to
             the
             Table
             (
             which
             must
             be
             not
             vntil
             they
             be
             a
             day
             old
             ,
             )
             first
             ,
             boile
             them
             a
             little
             ,
             then
             take
             them
             out
             and
             toast
             them
             browne
             before
             the
             fire
             ,
             &
             so
             serue
             them
             ,
             trimming
             the
             edge
             of
             the
             dish
             eyther
             with
             salt
             or
             Suger
             .
          
        
         
           
             Puddings
             of
             a
             Hogs
             Liuer
             .
          
           
             Take
             the
             Liuer
             of
             a
             fat
             Hogge
             ,
             and
             parboile
             it
             ,
             then
             shred
             it
             smal
             ,
             and
             after
             beate
             it
             in
             a
             morter
             very
             fine
             ;
             then
             mixe
             it
             with
             the
             thickest
             and
             sweetest
             Creame
             ,
             and
             strayne
             it
             very
             wel
             through
             an
             ordinary
             strainer
             ,
             then
             put
             thereto
             six
             yolkes
             of
             egges
             ,
             and
             two
             whites
             ,
             and
             the
             grated
             crummes
             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
             loosning
             ;
             then
             after
             it
             hath
             stood
             a
             while
             ▪
             fil
             it
             into
             the
             Farmes
             ,
             &
             boile
             them
             ,
             as
             before
             shewed
             :
             and
             when
             you
             serue
             them
             vnto
             the
             table
             ,
             first
             ,
             boile
             them
             a
             little
             ,
             then
             lay
             them
             on
             a
             Gridyron
             ouer
             the
             coales
             ,
             and
             broi●e
             them
             gently
             ,
             but
             scorch
             them
             not
             ,
             nor
             in
             any
             wise
             breake
             their
             skinnes
             ,
             which
             is
             to
             be
             preuented
             by
             oft
             turning
             and
             tossing
             them
             on
             the
             Gridyron
             ,
             and
             keeping
             a
             slow
             fire
             .
          
        
         
           
             To
             make
             bread
             pu●ding●
             ▪
          
           
             Take
             the
             yolkes
             and
             Whites
             of
             a
             dozen
             or
             fourteene
             egges
             ,
             and
             hauing
             beate
             them
             very
             wel
             ,
             put
             vnto
             them
             the
             fine
             pouder
             of
             
               Cloues
               ,
               Mace
               ,
               Nutmegges
               ,
               Sugar
               ,
               Cynamon
               ,
               Saffron
            
             and
             Salt
             ;
             then
             take
             the
             quantity
             of
             two
             loaues
             of
             white
             grated
             Bread
             ,
             Dates
             (
             very
             smal
             shred
             )
             and
             great
             store
             of
             Currants
             ,
             with
             good
             plenty
             eyther
             of
             
               Sheepes
               ,
               Hogges
            
             ,
             or
             Beefe
             suet
             beaten
             and
             cut
             smal
             :
             then
             when
             all
             is
             mixt
             and
             stirred
             wel
             together
             ,
             &
             hath
             stood
             a
             while
             to
             settle
             ,
             then
             fil
             it
             into
             the
             Farmes
             as
             hath
             been
             before
             shewed
             ,
             and
             in
             like
             manner
             boyle
             
             them
             ,
             cooke
             them
             ,
             and
             serue
             them
             to
             the
             Table
             .
          
        
         
           
             Rice
             Puddings
          
           
             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
             houre
             or
             two
             ,
             and
             after
             put
             in
             the
             Yolke
             ,
             of
             halfe
             a
             dozen
             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
             .
          
        
         
           
             A●●●her
             of
             Li●e●
             .
          
           
             Take
             the
             best
             Hogges
             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
             bread-grater
             grate
             it
             all
             to
             powder
             ;
             then
             sift
             it
             through
             a
             fine
             meale
             fine
             ,
             and
             put
             to
             it
             the
             crummes
             of
             (
             at
             least
             )
             two
             penny
             loaues
             of
             white
             bread
             ,
             and
             boyle
             all
             in
             the
             thickest
             and
             sweetest
             Creame
             you
             haue
             till
             it
             be
             very
             thick
             ;
             then
             let
             it
             coole
             ,
             and
             put
             it
             to
             the
             yolkes
             of
             halfe
             a
             dozen
             Egges
             ,
             a
             little
             Pepper
             ,
             Cloues
             ,
             Mace
             ,
             Currants
             ,
             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
             ,
             &
             boyle
             them
             as
             before
             shewed
             .
          
        
         
           
             Puddings
             of
             a
             C●●●es
             Mugget
             .
          
           
             Take
             a
             Calues
             Mugget
             ,
             cleane
             and
             sweete
             drest
             ,
             and
             boyle
             it
             wel●
             ;
             then
             shred
             it
             as
             small
             as
             is
             possible
             ,
             then
             take
             of
             Strawberry
             leaues
             ,
             of
             Endiue
             ,
             Spinage
             ,
             Succory
             ,
             and
             Sa●nell
             of
             each
             a
             pretty
             quantity
             ,
             and
             chop
             them
             as
             small
             as
             is
             possible
             ,
             and
             then
             mixe
             them
             with
             the
             Mugget
             ;
             then
             take
             the
             Yolkes
             of
             halfe
             a
             dozen
             Egges
             ,
             and
             three
             Whites
             ,
             and
             beate
             them
             into
             
             〈◊〉
             also
             ;
             and
             if
             you
             find
             it
             is
             too
             stiffe
             ,
             then
             make
             it
             thin●er
             with
             a
             little
             Creame
             warmed
             on
             the
             fire
             ,
             then
             put
             ●n
             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
             ,
             Sheepes
             bagge
             ,
             or
             Hogs
             bagge
             ,
             and
             then
             boyle
             it
             well
             ,
             and
             so
             serue
             it
             vp
             .
          
        
         
           
             A
             Blood
             Pudding
             .
          
           
             Take
             the
             Blood
             of
             an
             Hogge
             whilest
             it
             is
             warme
             ,
             and
             steepe
             it
             in
             a
             quarte
             ,
             or
             more
             ,
             of
             great
             Oate
             mealegro●es
             ,
             and
             at
             the
             ende
             of
             three
             dayes
             with
             your
             hands
             take
             the
             Groats
             out
             of
             the
             bloud
             ,
             and
             draine
             them
             cleane
             ;
             then
             put
             to
             those
             Grotes
             more
             then
             a
             quart
             of
             the
             best
             creame
             warmd
             on
             the
             fire
             :
             then
             take
             mother
             of
             Time
             ,
             Parsley
             ,
             Spinnage
             ,
             Succory
             ,
             E●diue
             ,
             Sorrell
             and
             Strawberry
             leaues
             ,
             of
             each
             a
             few
             chopt
             exceeding
             small
             ,
             and
             mixe
             them
             with
             the
             Grotes
             ;
             and
             also
             a
             little
             Fennell
             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
             beene
             before
             described
             .
          
        
         
           
             Linkes
             .
          
           
             Take
             the
             largest
             of
             your
             chines
             of
             Porke
             ,
             and
             that
             which
             is
             called
             a
             Liste
             ,
             and
             first
             with
             your
             knife
             cut
             the
             leane
             thereof
             into
             thinne
             slices
             ,
             and
             then
             shred
             small
             those
             slices
             ,
             and
             then
             spread
             it
             ouer
             the
             bottome
             of
             a
             dish
             or
             wodden
             platter
             :
             then
             take
             the
             fatte
             of
             the
             chine
             and
             the
             Liste
             ,
             and
             cut
             it
             in
             the
             very
             selfe
             same
             manner
             ,
             and
             spread
             it
             vpon
             the
             leane
             ,
             and
             then
             cut
             more
             leane
             ,
             and
             spread
             it
             vppon
             the
             fatte
             ,
             and
             thus
             doe
             one
             leane
             vpon
             another
             ,
             till
             ●ll
             the
             Porke
             be
             shred
             ,
             obseruing
             to
             beginne
             and
             ende
             with
             the
             leane
             :
             then
             with
             your
             sharpe
             knife
             sco●tch
             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
             meate
             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
             bee
             eaten
             ;
             and
             when
             they
             are
             serued
             vp
             ,
             let
             them
             bee
             either
             fried
             or
             broyled
             on
             the
             Gridyron
             ,
             or
             else
             roasted
             about
             a
             Capon
             .
          
        
         
           
             OF
             Boyl●
             meates
             ordinary
             .
          
           
             It
             resteth
             now
             that
             we
             speake
             of
             boild
             meates
             and
             broths
             ,
             which
             for
             asmuch
             as
             our
             Hous-wife
             is
             intended
             to
             be
             generall
             ,
             one
             that
             can
             as
             well
             feed
             the
             poore
             as
             the
             rich
             ,
             we
             will
             first
             begin
             with
             those
             ordinary
             wholesom
             boyld
             meates
             ,
             which
             are
             of
             vse
             in
             euery
             good
             mans
             house
             :
             therefore
             to
             make
             the
             best
             ordinary
             Pottage
             ,
             you
             shall
             take
             a
             racke
             of
             Mutton
             cut
             into
             pieces
             ▪
             or
             a
             leg
             of
             Mutton
             cut
             into
             pieces
             ;
             for
             this
             meate
             and
             these
             ioynts
             are
             the
             best
             ,
             although
             any
             other
             ioynt
             ,
             or
             any
             fresh
             Beefe
             will
             likewise
             make
             good
             Pottage
             :
             and
             hauing
             washt
             your
             meate
             well
             ,
             put
             it
             into
             a
             cleane
             pot
             with
             ●a●re
             water
             ,
             &
             set
             it
             on
             the
             fire
             ;
             then
             take
             Violet
             leaues
             ,
             
               Succory
               ,
               Strawberry
            
             leaues
             ,
             
               Spinage
               ,
               Langdebeefe
               ,
               Ma●●gola
            
             flowers
             ,
             Scallions
             ,
             and
             a
             little
             Parsly
             ,
             and
             chop
             them
             very
             small
             together
             ,
             then
             take
             halfe
             so
             much
             oat-meale
             well
             beaten
             as
             there
             is
             Hearbs
             ,
             and
             mixe
             it
             with
             the
             Hearbs
             ,
             and
             chop
             all
             very
             well
             together
             :
             then
             when
             the
             pot
             is
             ready
             to
             boyle
             ,
             s●um
             it
             very
             well
             ,
             and
             then
             put
             in
             your
             hearbs
             ,
             and
             so
             let
             it
             boyle
             with
             a
             quicke
             
             fire
             ,
             stirring
             the
             meate
             oft
             in
             the
             pot
             ,
             till
             the
             meate
             be
             boyld
             enough
             ,
             and
             that
             the
             hearbs
             and
             water
             are
             mixt
             together
             without
             any
             separation
             ,
             which
             will
             be
             after
             the
             consumption
             of
             more
             then
             a
             third
             part
             :
             Then
             season
             them
             with
             Salt
             ,
             and
             serue
             them
             vp
             with
             the
             meate
             either
             with
             Sippets
             or
             without
             .
          
        
         
           
             Pottage
             without
             sight
             of
             hearbs
             .
          
           
             Some
             desire
             to
             haue
             their
             Pottage
             geene
             ,
             yet
             no
             hearbs
             to
             be
             seen
             in
             this
             case
             :
             you
             must
             take
             your
             herbs
             and
             Oat-meale
             ,
             and
             after
             it
             is
             chopt
             ,
             put
             it
             into
             a
             stone
             Morter
             ,
             or
             Bowle
             ,
             and
             with
             a
             wooden
             pestell
             beate
             it
             exceedingly
             ;
             then
             with
             some
             of
             the
             warme
             liquor
             in
             the
             pot
             strayne
             it
             as
             hard
             as
             may
             be
             ,
             and
             so
             put
             it
             in
             and
             boyle
             it
             .
          
        
         
           
             Pottage
             without
             hearbs
             .
          
           
             Others
             desire
             to
             haue
             Pottage
             without
             any
             hearbs
             at
             all
             ,
             and
             then
             you
             must
             only
             take
             Oat-meale
             beaten
             ,
             and
             good
             store
             of
             Onions
             ,
             and
             put
             them
             in
             ,
             and
             boyle
             them
             together
             ;
             and
             thus
             doing
             you
             must
             take
             a
             greater
             quantity
             of
             Oat-meale
             then
             before
             .
          
        
         
           
             Pottage
             withwhole
             hearbs
             .
          
           
             If
             you
             will
             make
             Pottage
             of
             the
             best
             and
             daintiest
             kind
             ,
             you
             shall
             take
             Mutton
             ,
             Veale
             or
             Kidde
             ,
             &
             hauing
             broke
             the
             bones
             ,
             but
             not
             cut
             the
             flesh
             in
             pieces
             ,
             and
             wash
             it
             ,
             put
             it
             into
             a
             pot
             with
             faire
             water
             ,
             after
             it
             is
             ready
             to
             boyle
             ,
             and
             is
             throughly
             skumd
             ,
             you
             shall
             put
             in
             a
             good
             handfull
             or
             two
             of
             small
             Ota
             meale
             :
             and
             then
             take
             whole
             lettice
             of
             the
             best
             and
             most
             inward
             leaues
             ,
             whole
             spinage
             ,
             endiue
             ,
             succory
             ,
             and
             whole
             leaues
             of
             col●flower
             ,
             or
             the
             inward
             putes
             of
             white
             cabage
             ,
             with
             two
             or
             three
             slic't
             Onions
             ▪
             and
             put
             all
             into
             the
             pot
             and
             boyle
             them
             well
             together
             til
             the
             meate
             bee
             enough
             ,
             and
             the
             hearbes
             so
             soft
             as
             may
             bee
             ,
             and
             stirre
             them
             oft
             well
             toget●er
             ;
             and
             then
             season
             it
             with
             salt
             and
             as
             much
             veriuyce
             as
             will
             onely
             turne
             the
             tast
             of
             the
             pottage
             ;
             and
             so
             serue
             them
             vp
             ,
             couering
             the
             meate
             with
             the
             
             whole
             hearbes
             ,
             and
             adorning
             the
             dish
             with
             sippets
             .
          
        
         
           
             T●
             make
             ordinary
             stewd
             br●●h
             .
          
           
             To
             make
             ordinary
             stewd
             broth
             ,
             you
             shall
             take
             a
             necke
             of
             veale
             ,
             or
             a
             leg
             ,
             or
             mary-bones
             of
             bee●e
             ,
             or
             a
             pullet
             ,
             o●
             mutton
             ,
             and
             after
             the
             meate
             is
             washt
             ,
             put
             it
             into
             a
             pot
             with
             faire
             water
             ,
             and
             being
             ready
             to
             boyl●
             skumme
             it
             well
             :
             then
             you
             shall
             take
             a
             couple
             of
             m●●che●s
             ,
             an●
             paring
             away
             the
             crust
             ,
             cut
             it
             into
             thicke
             slices
             ,
             and
             l●●
             them
             in
             a
             dish
             ,
             and
             couer
             ●hem
             with
             hot
             broth
             out
             of
             the
             pot
             :
             when
             they
             are
             sleept
             ,
             put
             them
             and
             some
             of
             the
             b●●th
             into
             a
             strainer
             ,
             and
             straine
             it
             ,
             and
             then
             put
             it
             into
             the
             pot
             ▪
             then
             take
             halfe
             a
             pound
             of
             Prunes
             ,
             halfe
             a
             p●u●d
             of
             Raisins
             ,
             and
             a
             quarter
             of
             a
             pound
             of
             Currants
             cleane
             pickt
             and
             washt
             ,
             with
             a
             little
             whole
             Mace
             ,
             and
             two
             or
             three
             bruised
             cloues
             ,
             and
             put
             them
             into
             the
             pot
             ,
             and
             stirre
             all
             well
             together
             ,
             and
             so
             let
             them
             boy●e
             till
             the
             meate
             be
             enough
             ,
             then
             if
             you
             will
             alter
             the
             colour
             of
             the
             broth
             ,
             put
             in
             a
             little
             Turnesole
             ,
             or
             red
             Saunders
             ,
             and
             so
             serue
             it
             vpon
             sippits
             ,
             and
             the
             fruite
             vppermost
             .
          
        
         
           
             〈…〉
             boyld
             〈◊〉
             .
             ☞
          
           
             To
             make
             an
             excellent
             boyled
             meate
             :
             take
             foure
             peeces
             of
             a
             ●acke
             of
             mutton
             ,
             and
             wash
             them
             cleane
             ,
             and
             put
             them
             into
             a
             pot
             well
             scowred
             with
             faire
             water
             :
             then
             take
             a
             good
             quantity
             of
             Wire
             and
             Veriuyce
             and
             put
             into
             it
             :
             then
             slice
             a
             handfull
             of
             Onions
             and
             put
             them
             i●
             also
             ,
             and
             so
             let
             them
             boyle
             a
             good
             while
             ,
             then
             take
             ●
             peece
             of
             sweete
             butter
             with
             ginger
             and
             salt
             and
             put
             it
             〈◊〉
             also
             ,
             and
             then
             make
             the
             broth
             thicke
             with
             grated
             bread
             ,
             and
             so
             serue
             it
             vp
             with
             sippets
             .
          
        
         
           
             To
             boyle
             a
             Mal●a●d
             .
          
           
             To
             boyle
             a
             Mallard
             curio●sly
             ,
             take
             the
             Mallard
             when
             it
             is
             faire
             dressed
             ,
             washed
             and
             trust
             ,
             and
             put
             it
             on
             a
             sp●t
             and
             rest
             it
             till
             you
             can
             get
             the
             grauy
             out
             of
             it
             :
             then
             take
             it
             from
             the
             spit
             and
             boyle
             it
             ,
             then
             take
             the
             best
             of
             the
             broth
             into
             a
             Pip●in
             ,
             and
             the
             grauy
             which
             
             you
             saued
             ,
             with
             a
             peece
             of
             sweete
             butter
             and
             Currants
             ,
             Vinegar
             ,
             Sugar
             ,
             Pepper
             and
             grated
             bread
             :
             Thus
             boyle
             all
             these
             together
             ,
             and
             when
             the
             Mallard
             is
             boyled
             sufficiently
             ,
             lay
             ,
             it
             on
             a
             dish
             with
             sippets
             ,
             and
             the
             broth
             vpon
             it
             ,
             and
             so
             serue
             it
             foorth
             .
          
        
         
           
             To
             make
             an
             excellent
             Olepotrige
             .
          
           
             To
             make
             an
             excellent
             Olepotrige
             ,
             which
             is
             the
             onely
             principall
             dish
             of
             boild
             meate
             which
             is
             esteemed
             in
             all
             Spalne
             ,
             you
             shall
             take
             a
             very
             large
             vessell
             ,
             pot
             or
             kettell
             ,
             and
             filling
             it
             with
             water
             ,
             you
             shall
             set
             it
             on
             the
             fire
             ,
             and
             first
             put
             in
             good
             thicke
             gobbets
             of
             well
             fed
             Beefe
             ,
             and
             being
             ready
             to
             boyle
             ,
             skumme
             your
             pot
             ;
             when
             the
             Beefe
             is
             halfe
             boyled
             ,
             you
             shall
             put
             in
             Potato-rootes
             ,
             Turneps
             ,
             and
             Skirrets
             :
             also
             like
             gobbers
             of
             the
             best
             Mutton
             ,
             and
             the
             best
             Porke
             ;
             after
             they
             haue
             boyled
             a
             while
             ,
             you
             shall
             put
             in
             the
             like
             gobbets
             of
             Venison
             ,
             red
             ,
             and
             Fallow
             ,
             if
             you
             haue
             them
             ;
             then
             the
             like
             gobbets
             ,
             of
             Veale
             ,
             Kidde
             ,
             and
             Lambe
             ;
             a
             little
             space
             after
             these
             ,
             the
             foreparts
             of
             a
             fat
             Pigge
             ,
             and
             a
             crambd
             Puller
             ;
             then
             put
             in
             Spinage
             ,
             Endiue
             ,
             Succory
             ,
             Marigold
             leaues
             and
             flowers
             ,
             Lettice
             ,
             Violet
             leaues
             ,
             Strawberry
             leaues
             ,
             Buglosse
             and
             Scallions
             ,
             all
             whole
             and
             vnchopt
             ;
             then
             when
             they
             haue
             boyled
             a
             while
             ,
             put
             in
             a
             Partridge
             and
             a
             Chicken
             chopt
             in
             peeces
             ,
             with
             Quailes
             ,
             Railes
             ,
             Blackbirds
             ,
             Larkes
             ,
             Sparrowes
             and
             other
             small
             birds
             ,
             all
             being
             well
             and
             tenderly
             boiled
             ,
             season
             vp
             the
             broth
             with
             good
             store
             of
             Sugar
             ,
             Cloues
             ,
             Mace
             ,
             Cinamon
             ,
             Ginger
             and
             Nutmegge
             mixt
             together
             in
             a
             good
             quantity
             of
             Veriuyce
             and
             salt
             ,
             and
             so
             stir●e
             vp
             the
             pot
             well
             from
             the
             bottome
             ,
             then
             dish
             it
             v●
             vpon
             great
             Chargers
             ,
             or
             long
             Spanish
             dishes
             made
             in
             the
             fashion
             of
             our
             English
             wooden
             trayes
             ,
             with
             good
             store
             of
             sippets
             in
             the
             bottome
             ;
             then
             couer
             the
             meate
             all
             ouer
             with
             P●unes
             ,
             Raisins
             ,
             Currants
             ,
             and
             blaunch't
             
             Almonds
             ,
             boyled
             in
             a
             thing
             by
             themselues
             ;
             then
             couer
             the
             fruit
             and
             the
             whole
             boiled
             hearbs
             and
             the
             herbs
             with
             slices
             of
             Orenges
             and
             Lemmons
             ,
             and
             lay
             the
             rootes
             round
             about
             the
             sides
             of
             the
             dish
             ,
             and
             strew
             good
             store
             of
             Sugar
             ouer
             all
             ,
             and
             so
             serue
             it
             foorth
          
        
         
           
             To
             mak●
             the
             be●●
             white
             b●oth
             .
          
           
             To
             make
             the
             best
             white
             broth
             ,
             whether
             it
             be
             with
             Veale
             ,
             Capon
             ,
             Chickins
             ,
             or
             any
             other
             Fowle
             or
             Fish
             :
             First
             boile
             the
             flesh
             or
             fish
             by
             it selfe
             ,
             then
             take
             the
             value
             of
             a
             quart
             of
             strong
             mutton
             broth
             ,
             or
             fat
             Kidde
             broth
             ,
             and
             put
             it
             into
             a
             pipkin
             by
             it selfe
             ,
             and
             put
             into
             it
             a
             bunch
             of
             Time
             ,
             Morierome
             ,
             Spinage
             and
             Endiue
             bound
             together
             ;
             then
             when
             it
             seeths
             put
             in
             a
             pretty
             quantity
             of
             Beefe
             marrow
             ,
             and
             the
             marrow
             of
             Mutton
             ,
             with
             some
             whole
             Mace
             and
             a
             few
             bruised
             Cloues
             ;
             then
             put
             in
             a
             pint
             of
             White-wine
             with
             a
             few
             whole
             slices
             of
             Ginger
             ;
             after
             these
             haue
             boyled
             a
             whi●e
             together
             ,
             take
             blaunch't
             Almonds
             ,
             and
             hauing
             beaten
             them
             together
             in
             a
             mo●ter
             with
             some
             of
             the
             broth
             ,
             straine
             them
             and
             put
             it
             in
             also
             ;
             then
             in
             another
             pipkin
             boi●e
             Currants
             ,
             P●unes
             ,
             Raisins
             ,
             and
             whole
             Cinamon
             in
             veriuice
             and
             Sugar
             ,
             with
             a
             few
             sliced
             Dates
             ;
             and
             boile
             them
             till
             the
             veriuice
             bee
             most
             part
             consumed
             ▪
             or
             at
             least
             come
             to
             a
             syrrup
             ;
             then
             draine
             the
             fruit
             from
             the
             sirrup
             ,
             and
             if
             you
             see
             it
             be
             ●igh
             coloured
             ;
             make
             it
             white
             with
             sweete
             creame
             warmed
             ,
             and
             so
             mixe
             it
             with
             your
             wine
             broth
             ;
             then
             take
             out
             the
             Capon
             or
             the
             other
             Flesh
             or
             Fish
             ,
             and
             dish
             it
             vp
             drie
             in
             a
             dish
             ;
             then
             powre
             the
             broth
             vpon
             it
             ,
             and
             lay
             the
             fruite
             on
             the
             top
             of
             the
             meate
             ,
             and
             adorne
             the
             side
             or
             the
             dish
             with
             very
             dainty
             sippets
             ;
             first
             
               Orenges
               ,
               Lemmons
            
             ,
             and
             Sugar
             ,
             and
             so
             serue
             it
             foorth
             to
             the
             table
             .
          
        
         
           
           
             To
             boile
             any
             wilde
             Fowle
             .
          
           
             To
             boile
             any
             wild
             Fowle
             ,
             as
             
               Mallard
               ,
               Teale
               ,
               Widgeon
            
             ,
             or
             such
             like
             :
             First
             boile
             the
             Fowle
             by
             it selfe
             ,
             then
             take
             a
             quart
             of
             strong
             
             Mutton-broth
             ,
             and
             put
             it
             into
             a
             pipkin
             ,
             and
             boile
             it
             ;
             then
             put
             into
             it
             good
             store
             of
             sliced
             Onions
             ,
             a
             bunch
             of
             sweete
             pot-hearbs
             ,
             and
             a
             lump
             of
             sweete
             butter
             ;
             after
             it
             hath
             boiled
             well
             ,
             season
             it
             with
             veriuice
             ,
             salt
             and
             sugar
             ,
             and
             a
             little
             whole
             Pepper
             ,
             which
             done
             ,
             take
             vp
             your
             Fowle
             and
             b●e●ke
             it
             vp
             according
             to
             the
             fashion
             of
             caruing
             ,
             and
             stick
             a
             few
             Cloues
             about
             it
             ;
             then
             put
             it
             into
             the
             broth
             with
             Onions
             ,
             and
             there
             let
             it
             take
             a
             boyle
             or
             two
             ,
             and
             so
             serue
             it
             and
             the
             broth
             foorth
             vpon
             sippets
             ,
             some
             vse
             to
             thicken
             it
             with
             toasts
             of
             bread
             steept
             and
             strained
             ,
             but
             that
             is
             as
             please
             the
             Cooke
             .
          
        
         
           
             To
             boile
             a
             l●gg
             of
             Mutton
             .
          
           
             To
             boile
             a
             legge
             of
             Mutten
             ,
             or
             any
             other
             ioynt
             of
             meate
             whatsoeuer
             ;
             first
             after
             you
             haue
             washt
             it
             cleane
             ,
             parboi●e
             it
             a
             little
             ,
             then
             spit
             it
             and
             giue
             it
             halfe
             a
             dozen
             turnes
             before
             the
             fire
             ,
             then
             draw
             it
             when
             it
             beginnes
             to
             drop
             ,
             and
             presse
             it
             betweene
             two
             dishes
             ,
             and
             saue
             the
             grauy
             ;
             then
             slash
             it
             with
             your
             knife
             ,
             and
             giue
             it
             halfe
             a
             dozen
             turnes
             more
             ,
             and
             then
             presse
             it
             againe
             ,
             and
             thus
             doe
             as
             often
             as
             you
             can
             force
             any
             moisture
             to
             come
             from
             it
             ,
             then
             mixing
             
             Mutton-broth
             ,
             White-wine
             ,
             and
             Veriuice
             together
             ,
             boyle
             the
             Mutton
             therein
             till
             it
             bee
             tender
             ,
             and
             that
             most
             part
             of
             the
             liquor
             is
             cleane
             consumed
             ;
             then
             hauing
             all
             that
             while
             kept
             the
             grauy
             you
             tooke
             from
             the
             Mutton
             ,
             stewing
             gently
             vppon
             a
             Chaffing
             dish
             and
             coales
             ,
             you
             shall
             adde
             vnto
             it
             good
             store
             of
             salt
             ;
             sugar
             ,
             cinamon
             and
             ginger
             ,
             with
             some
             Lemmon
             slices
             ,
             and
             a
             little
             of
             an
             Oringe
             pill
             ,
             with
             a
             few
             fine
             white-bread
             crums
             :
             then
             taking
             vp
             the
             Mutton
             ,
             put
             the
             remainder
             of
             the
             broth
             in
             ,
             and
             put
             in
             ,
             likewise
             the
             grauie
             ,
             
             and
             then
             serue
             it
             vp
             with
             sippets
             ,
             laying
             the
             Lemmon
             slices
             vppermost
             ,
             and
             trimming
             the
             dish
             about
             with
             Sugar
             .
          
        
         
           
             An
             excellent
             way
             to
             boyle
             Chickens
             .
          
           
             If
             you
             will
             boile
             Chickens
             ,
             young
             
               Turkies
               ,
               Pea-hens
            
             ,
             or
             any
             house
             fowle
             daintily
             ,
             you
             shall
             after
             you
             haue
             trimmed
             them
             ,
             drawne
             them
             ,
             trust
             them
             ,
             and
             washt
             them
             ,
             fill
             their
             bellies
             as
             full
             of
             Parsly
             as
             they
             can
             hold
             ;
             then
             boyle
             them
             with
             salt
             and
             water
             onely
             till
             they
             bee
             enough
             :
             then
             take
             a
             dish
             and
             put
             into
             it
             veriuice
             ,
             and
             Butter
             ,
             and
             Salt
             ,
             and
             when
             the
             Butter
             is
             melted
             ,
             take
             the
             Parsly
             out
             of
             the
             Chickens
             bellies
             ,
             and
             mince
             it
             very
             small
             ,
             and
             put
             it
             to
             the
             veriuice
             and
             Butter
             ,
             and
             stirre
             it
             well
             together
             ;
             then
             lay
             in
             the
             Chickens
             ,
             and
             trimme
             the
             dish
             with
             sippets
             ,
             and
             so
             serue
             it
             foorth
             .
          
        
         
           
             A
             broth
             for
             any
             fresh
             Fish
             .
          
           
             If
             you
             will
             make
             broth
             for
             any
             fresh
             fish
             whatsoeuer
             ,
             whether
             it
             be
             Pike
             ,
             Breame
             ,
             Carpe
             ,
             Eele
             ,
             Barbell
             or
             such
             like
             :
             you
             shall
             boile
             water
             ,
             veriuice
             and
             Salt
             together
             with
             a
             handfull
             of
             sliced
             Onions
             ,
             then
             you
             shal
             thicken
             it
             with
             two
             or
             three
             spoonefull
             of
             Ale-barme
             ;
             then
             put
             in
             a
             good
             quantity
             of
             whole
             Barberies
             ,
             both
             branches
             and
             other
             ,
             as
             also
             pretty
             store
             of
             Currants
             :
             then
             when
             it
             is
             boild
             enough
             ,
             dish
             vp
             your
             Fish
             ,
             and
             powre
             your
             broth
             vnto
             it
             ,
             laying
             the
             fruite
             and
             Onions
             vppermost
             .
             Some
             to
             this
             broth
             ,
             will
             put
             Prunes
             ,
             and
             Dates
             slic't
             ,
             but
             it
             is
             according
             to
             the
             fancy
             of
             the
             Cooke
             ,
             or
             the
             will
             of
             the
             House-holder
             .
          
           
             Thus
             I
             haue
             from
             these
             few
             presidents
             shewed
             you
             the
             true
             Art
             and
             making
             of
             all
             sorts
             of
             boild-meates
             ,
             and
             broths
             ;
             and
             though
             men
             may
             coine
             strange
             names
             ,
             and
             faine
             strange
             Art
             ,
             yet
             be
             assured
             she
             that
             can
             doe
             these
             ,
             may
             make
             any
             other
             whatsoeuer
             ;
             altering
             the
             taste
             by
             the
             alteration
             of
             the
             compounds
             as
             shee
             shall
             see
             
             occasion
             :
             And
             when
             a
             broth
             is
             too
             sweete
             ,
             to
             sharpen
             it
             with
             veriuyce
             ,
             when
             too
             tart
             ,
             to
             sweeten
             it
             with
             sugar
             :
             when
             flat
             and
             wallowish
             ,
             to
             quicken
             it
             with
             Orenges
             and
             Lemmons
             ;
             and
             when
             too
             bitter
             ,
             to
             make
             it
             pleasant
             with
             hearbes
             and
             spices
             .
          
        
         
           
             Additions
             ,
             To
             boyle
             meates
             .
             A
             Mallard
             s●●ar●
             ,
             or
             a
             Ha●e
             ,
             or
             olde
             Cony
             .
             ☜
          
           
             Take
             a
             Mallard
             when
             it
             is
             cleane
             dressed
             ,
             washed
             and
             trust
             ,
             and
             parboyle
             it
             in
             water
             till
             it
             be
             sk●●nd
             and
             purified
             :
             then
             take
             it
             vp
             ,
             and
             put
             it
             into
             a
             Pipkin
             with
             the
             nocke
             downeward
             ,
             and
             the
             tayle
             vpward
             ,
             standing
             as
             it
             were
             vpright
             :
             then
             fill
             the
             Pipkin
             halfe
             full
             with
             that
             water
             ,
             in
             which
             the
             Mallard
             was
             parboyld
             ,
             and
             fill
             vp
             the
             other
             halfe
             with
             White
             Wine
             :
             then
             pill
             and
             slice
             thin
             a
             good
             quantite
             of
             Onyons
             ,
             and
             put
             them
             in
             with
             whole
             fine
             hearbes
             ,
             according
             to
             the
             time
             of
             the
             yeare
             ,
             as
             Lettice
             ,
             Strawberry-leaues
             ,
             Violet-leaues
             ,
             Vine-leaues
             ,
             Spinage
             ,
             Endiue
             ,
             Succory
             ,
             and
             such
             like
             ,
             which
             haue
             no
             bitter
             or
             hard
             taste
             ,
             and
             a
             pretty
             quantity
             of
             Currants
             and
             Dates
             sliced
             :
             then
             couer
             it
             close
             ,
             and
             set
             it
             on
             a
             gentle
             fire
             ,
             and
             let
             it
             stew
             ,
             and
             smoare
             till
             the
             Hearbs
             and
             Onyons
             be
             soft
             ,
             and
             the
             Mallard
             inough
             :
             then
             take
             out
             the
             Mallard
             ,
             and
             carue
             it
             as
             it
             were
             to
             goe
             to
             the
             Table
             ;
             then
             to
             the
             Broth
             put
             a
             good
             lumpe
             of
             Butter
             ,
             Sugar
             ,
             Cinamon
             ,
             and
             if
             it
             be
             in
             summer
             ,
             so
             many
             Goose-berries
             as
             will
             giue
             it
             a
             sharpe
             taste
             ,
             but
             in
             the
             winter
             as
             much
             wine
             Vinegar
             ,
             then
             heate
             it
             on
             the
             fire
             ,
             and
             stirre
             all
             well
             together
             :
             then
             lay
             the
             Mallard
             in
             a
             dish
             with
             sippets
             ,
             and
             powre
             all
             this
             broth
             vpon
             it
             ,
             then
             trim
             the
             edge
             of
             the
             dish
             with
             Sugar
             ,
             and
             so
             serue
             it
             vp
             .
             And
             in
             this
             manner
             you
             may
             also
             smoate
             the
             hinder
             parts
             of
             a
             Hare
             ,
             or
             a
             whole
             olde
             Cony
             ,
             being
             trust
             vp
             close
             together
             .
          
        
         
           
             To
             stew
             a
             pike
             .
          
           
             After
             your
             Pike
             is
             drest
             and
             opened
             in
             the
             backe
             ,
             and
             layd
             flat
             ,
             as
             if
             it
             were
             to
             fry
             ,
             then
             lay
             it
             in
             a
             large
             dish
             
             for
             the
             purpose
             ,
             able
             to
             receiue
             it
             ;
             then
             put
             as
             much
             White
             Wine
             to
             it
             as
             will
             couer
             it
             all
             ouer
             ;
             then
             set
             it
             on
             a
             chaffin-dish
             and
             coales
             to
             boyle
             very
             gently
             ,
             and
             if
             any
             skum
             arise
             ,
             take
             it
             away
             ;
             then
             put
             to
             it
             Currants
             ,
             Sugar
             ,
             Cynamon
             ,
             Barbery-berries
             ,
             and
             as
             many
             Prunes
             as
             will
             serue
             to
             garnish
             the
             dish
             ;
             then
             couer
             it
             close
             with
             another
             dish
             ,
             and
             let
             it
             stew
             till
             the
             fruit
             be
             soft
             ,
             and
             the
             Pike
             enough
             ;
             then
             put
             to
             it
             a
             good
             lumpe
             of
             sweet
             Butter
             ;
             then
             with
             a
             fine
             skummer
             take
             vp
             the
             fish
             and
             lay
             it
             in
             a
             cleane
             dish
             with
             Sippets
             ,
             then
             take
             a
             couple
             of
             yolks
             of
             egges
             ,
             the
             filme
             taken
             away
             ,
             and
             beate
             them
             well
             together
             with
             a
             spoonefull
             or
             two
             of
             Creame
             ,
             and
             assoone
             as
             the
             Pike
             is
             taken
             out
             ,
             put
             it
             into
             the
             broth
             ,
             and
             stirre
             it
             exceedingly
             to
             keepe
             it
             from
             curding
             ;
             then
             powre
             the
             broth
             vpon
             the
             Pike
             ,
             and
             trim
             the
             sides
             of
             the
             dish
             with
             Sugar
             ,
             Prunes
             ,
             and
             Barberies
             ,
             slices
             of
             Orenges
             or
             Lemmons
             ,
             and
             so
             serue
             it
             vp
             .
             And
             thus
             may
             you
             also
             stew
             Rochets
             ,
             Gurnets
             ,
             or
             almost
             any
             sea-fish
             ,
             or
             fresh-fish
             .
          
        
         
           
             To
             stew
             a
             Lambeshe●d
             &
             Purtenance
             .
          
           
             Take
             a
             Lambs-head
             and
             Purtenance
             cleane
             washt
             &
             pickt
             and
             put
             it
             into
             a
             Pipkin
             with
             faire
             water
             ,
             and
             let
             it
             boile
             and
             skumme
             it
             cleane
             ;
             then
             put
             in
             Currants
             and
             a
             few
             sliced
             Dates
             ,
             and
             a
             bunch
             of
             the
             best
             fercing
             hearbs
             tyed
             vp
             together
             ,
             and
             so
             let
             it
             boyle
             well
             till
             the
             meate
             be
             enough
             :
             then
             take
             vp
             the
             Lambes
             head
             and
             purtenance
             ,
             and
             put
             it
             into
             a
             cleane
             dish
             with
             Sippets
             ;
             then
             put
             in
             a
             good
             lumpe
             of
             Butter
             ,
             and
             beate
             the
             yolkes
             of
             two
             Egges
             with
             a
             little
             Creame
             ,
             and
             put
             it
             to
             the
             broth
             with
             Sugar
             ,
             Cynamon
             ,
             and
             a
             spoonefull
             or
             two
             of
             Verdiuyce
             ,
             and
             whole
             Mace
             ,
             and
             as
             many
             Prunes
             as
             will
             garnish
             the
             dish
             ,
             which
             should
             be
             put
             in
             when
             it
             is
             but
             halfe
             boyld
             ,
             and
             so
             powre
             it
             vpon
             the
             Lambes-head
             and
             Purtenance
             ,
             and
             adorne
             the
             sides
             of
             the
             
             dish
             with
             Sugar
             ,
             Prunes
             ,
             Barberries
             ,
             Orenges
             ,
             and
             Lemons
             ,
             and
             in
             no
             case
             forget
             not
             to
             season
             well
             with
             Salt
             ,
             and
             so
             serue
             it
             vp
             .
          
        
         
           
             A
             Brest
             of
             Mutton
             stewd
             .
          
           
             Take
             a
             very
             good
             breast
             of
             Mutton
             chopt
             into
             sundry
             large
             pieces
             ,
             and
             when
             it
             is
             cleane
             washt
             ,
             put
             it
             into
             a
             pipkin
             with
             faire
             water
             ,
             and
             set
             it
             on
             the
             fire
             to
             boyle
             ;
             then
             skum
             it
             very
             well
             ,
             then
             put
             in
             of
             the
             finest
             Parsneps
             cut
             into
             large
             pieces
             as
             long
             as
             ones
             hand
             ,
             and
             cleane
             washt
             and
             scrapt
             ;
             then
             good
             store
             of
             the
             best
             onions
             ,
             &
             all
             manner
             of
             sweet
             pleasant
             Pot-hearbs
             and
             lettice
             ,
             all
             grossely
             chopt
             ,
             and
             good
             store
             of
             peper
             &
             salt
             ,
             and
             then
             couer
             it
             ,
             and
             let
             it
             stew
             till
             the
             Mutton
             be
             enough
             ;
             then
             ta
             kt
             vp
             the
             Mutton
             ,
             and
             lay
             it
             in
             a
             cleane
             dish
             with
             Sippets
             ,
             and
             to
             the
             broath
             put
             a
             little
             Wine-vinegar
             ,
             and
             so
             powre
             it
             on
             the
             Mutton
             with
             the
             Parsneps
             whole
             ,
             and
             adorne
             the
             sides
             of
             the
             dish
             with
             Sugar
             ,
             and
             so
             serue
             it
             vp
             :
             and
             as
             you
             doe
             with
             the
             Brest
             ,
             so
             you
             may
             doe
             with
             any
             other
             Ioynt
             of
             Mutton
             .
          
        
         
           
             To
             stew
             a
             Neates
             foote
             ▪
          
           
             Take
             a
             Neates
             foot
             that
             is
             very
             well
             boyld
             (
             for
             the
             tenderer
             it
             is
             ,
             the
             better
             it
             is
             )
             &
             cleaue
             it
             in
             two
             ,
             and
             with
             a
             cleane
             cloth
             dry
             it
             well
             from
             the
             Sous-drinke
             ;
             then
             lay
             it
             in
             a
             deepe
             earthen
             platter
             ,
             and
             couer
             it
             with
             Verdiuyce
             ;
             then
             set
             it
             on
             a
             chaffing-dish
             and
             coales
             ,
             and
             put
             to
             it
             a
             few
             Currants
             ,
             and
             as
             many
             Prunes
             as
             will
             garnish
             the
             dish
             ;
             then
             couer
             it
             ,
             and
             let
             it
             boile
             well
             ,
             many
             times
             stirring
             it
             vp
             with
             your
             knife
             ,
             for
             feare
             it
             sticke
             to
             the
             bottome
             of
             the
             dish
             ;
             then
             when
             it
             is
             sufficiently
             stewed
             ,
             which
             will
             appeare
             by
             the
             tendernesse
             of
             the
             meate
             and
             softnesse
             of
             the
             fruite
             ;
             then
             put
             in
             a
             good
             lumpe
             of
             Butter
             ,
             great
             store
             of
             Sugar
             and
             Sinamon
             ,
             and
             let
             it
             boile
             a
             little
             after
             :
             then
             put
             it
             altogether
             into
             a
             cleane
             dish
             with
             Sippets
             ,
             and
             adorne
             the
             sides
             of
             the
             dish
             with
             Sugar
             and
             Prunes
             ,
             and
             so
             serue
             it
             vp
             .
          
        
         
           
           
             OF
             Roast-meates
             .
          
           
             To
             proceede
             then
             to
             roast
             meates
             ,
             it
             is
             to
             be
             vnderstood
             ,
             that
             in
             the
             generall
             knowledge
             thereof
             are
             to
             be
             obserued
             these
             few
             rules
             .
             First
             ,
             the
             cleanely
             keeping
             &
             scowring
             of
             the
             spits
             and
             cobirons
             ;
             next
             ,
             the
             neate
             picking
             and
             washing
             of
             meate
             before
             it
             be
             spitted
             ,
             then
             the
             spitting
             and
             broaching
             of
             meate
             which
             must
             bee
             done
             so
             strongly
             and
             firmely
             ,
             
             that
             the
             meate
             may
             by
             no
             meanes
             either
             shrinke
             from
             the
             spit
             ,
             or
             else
             turne
             about
             the
             spit
             :
             and
             yet
             euer
             to
             obserue
             ,
             that
             the
             spit
             doe
             not
             goe
             through
             any
             principall
             part
             of
             the
             meate
             ,
             but
             such
             as
             is
             of
             least
             account
             and
             estimation
             :
             
             and
             if
             it
             be
             birds
             or
             fowle
             which
             you
             spit
             ,
             then
             to
             let
             the
             spit
             goe
             through
             the
             hollow
             of
             the
             body
             of
             the
             Fowle
             and
             so
             fasten
             it
             with
             prickes
             or
             skewers
             vnder
             the
             wings
             about
             the
             thighes
             of
             the
             Fowle
             ,
             and
             at
             the
             feete
             or
             rumpe
             ,
             according
             to
             your
             manner
             of
             trussing
             and
             dressing
             them
             .
          
        
         
           
             Temperature
             of
             fire
             .
          
           
             Then
             to
             know
             the
             temperatures
             of
             fires
             for
             euery
             meate
             ,
             and
             which
             must
             haue
             a
             slow
             fire
             ,
             yet
             a
             good
             one
             ,
             taking
             leasure
             in
             roasting
             ,
             as
             Chines
             of
             Beefe
             ,
             
               Swannes
               ,
               Turkies
               ,
               Peacocks
               ,
               Bustards
               ,
            
             and
             generally
             any
             great
             large
             Fowle
             ,
             or
             any
             other
             ioynts
             of
             Mutton
             ,
             Veale
             ,
             Porke
             ,
             Kidde
             ,
             Lambe
             ,
             or
             such
             like
             :
             whether
             it
             be
             Venison
             red
             ,
             or
             Fallow
             ,
             which
             indeed
             would
             lie
             long
             at
             the
             fire
             and
             soake
             well
             in
             the
             roasting
             ,
             and
             which
             would
             haue
             a
             quick
             and
             sharpe
             fire
             without
             scorching
             ;
             as
             
               Pigs
               ,
               Pullets
               ,
               Pheasants
               ,
               Partridge
               ,
               Quaile
               ,
            
             and
             all
             sorts
             of
             middle
             sized
             or
             lesser
             fowle
             ,
             and
             all
             small
             birds
             ,
             or
             compound
             roast-meates
             ,
             as
             Oliues
             ,
             of
             Veale
             ,
             Haslets
             ;
             a
             pound
             of
             butter
             roasted
             ;
             or
             puddings
             simple
             of
             themselues
             ,
             and
             many
             other
             such
             like
             ,
             which
             indeed
             would
             be
             suddenly
             and
             quickely
             dispatcht
             ,
             because
             it
             is
             intended
             in
             Cookery
             ,
             that
             one
             of
             these
             dishes
             must
             be
             made
             
             ready
             whilst
             the
             other
             is
             in
             eating
             .
             Then
             to
             knowe
             the
             complexions
             of
             meates
             ,
             
             as
             which
             must
             bee
             pale
             and
             white
             roastd
             (
             yet
             thoroughly
             roasted
             )
             as
             Mutton
             ,
             Veale
             ,
             Lambe
             ,
             Kid
             ,
             
               Capon
               ,
               Pullet
               ,
               Pheasant
               ,
               Partridge
               ,
               Qua●le
               ,
            
             and
             all
             sorts
             of
             middle
             and
             small
             land
             ,
             or
             water
             fowle
             ,
             and
             all
             small
             birds
             ,
             and
             which
             must
             be
             browne
             roasted
             ,
             as
             Beefe
             ,
             venison
             ,
             Porke
             ,
             Swanne
             ,
             Geese
             ,
             Pigges
             ,
             Crane
             ,
             Bustards
             ,
             and
             any
             large
             fowle
             ,
             or
             other
             thing
             whose
             flesh
             is
             blacke
             .
          
        
         
           
             The
             best
             bas●ings
             of
             meats
             .
          
           
             Then
             to
             know
             the
             best
             bastings
             for
             meate
             ,
             which
             is
             sweete
             butter
             ,
             sweete
             oyle
             ,
             barreld
             butter
             ,
             or
             fine
             rendred
             vp
             seame
             with
             
               Cinamon
               ,
               Cloues
            
             ,
             and
             Mace.
             There
             be
             some
             that
             will
             bast
             onely
             with
             water
             ,
             and
             salt
             ,
             and
             nothing
             else
             ;
             yet
             it
             is
             but
             opinion
             ,
             and
             that
             must
             be
             the
             worlds
             Master
             alwaies
             .
          
        
         
           
             The
             best
             dredging·
          
           
             Then
             the
             best
             dredging
             ,
             which
             is
             either
             fine
             white-bread
             crums
             ,
             well
             grated
             ,
             or
             els
             a
             little
             very
             fine
             white
             meale
             ,
             and
             the
             crummes
             very
             well
             mixt
             together
             .
          
        
         
           
             To
             know
             when
             meate
             is
             enough
             .
          
           
             Lastly
             to
             know
             when
             meate
             is
             roasted
             enough
             ;
             for
             as
             too
             much
             rawnes
             is
             vnholsome
             ,
             so
             too
             much
             drinesse
             is
             not
             nourishing
             .
             Therefore
             to
             know
             when
             it
             is
             in
             the
             perfect
             height
             ,
             and
             is
             neither
             too
             moist
             nor
             too
             dry
             ,
             you
             shall
             obserue
             these
             signes
             first
             in
             your
             large
             ioynts
             of
             meate
             ,
             when
             the
             stemme
             or
             smoake
             of
             the
             meate
             ascendeth
             ,
             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
             then
             is
             the
             meate
             enough
             .
          
           
             If
             it
             be
             a
             Pigge
             when
             the
             eyes
             are
             fallen
             out
             ,
             and
             the
             body
             leaueth
             piping
             :
             for
             the
             first
             is
             when
             it
             is
             halfe
             rosted
             ,
             and
             would
             be
             singed
             to
             make
             the
             coat
             rise
             and
             crackle
             ,
             and
             the
             latter
             when
             it
             is
             fully
             enough
             and
             would
             bee
             drawne
             :
             or
             if
             it
             bee
             any
             kinde
             of
             Fowle
             
             you
             tost
             ,
             when
             the
             thighes
             are
             tender
             ,
             or
             the
             hinder
             parts
             of
             the
             pinions
             at
             the
             setting
             on
             of
             the
             wings
             ,
             are
             without
             blood
             :
             then
             bee
             sure
             that
             your
             meate
             is
             fully
             enough
             roasted
             ;
             yet
             for
             a
             better
             and
             more
             certaine
             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
             blooddinesse
             ,
             then
             assuredly
             it
             is
             enough
             ,
             and
             may
             bee
             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
             dish
             it
             in
             a
             faire
             dish
             with
             salt
             sprinckled
             ouer
             it
             ,
             and
             so
             serue
             it
             forth
             .
             Thus
             you
             see
             the
             generall
             forme
             of
             roasting
             all
             kind
             of
             meate
             :
             Therefore
             now
             I
             will
             returne
             to
             some
             particular
             dishes
             ,
             together
             with
             their
             seuerall
             sawces
             .
          
        
         
           
             Roasting
             Mutton
             with
             Oysters
             .
          
           
             If
             you
             will
             roast
             Mutton
             with
             Oysters
             ,
             take
             a
             shoulder
             alone
             ,
             or
             a
             legge
             ,
             and
             after
             it
             is
             washt
             ,
             barboyle
             it
             a
             little
             :
             then
             take
             the
             greatest
             Oysters
             ,
             and
             hauing
             opened
             them
             into
             a
             dish
             ,
             draine
             the
             grauy
             cleane
             from
             them
             twice
             or
             thrice
             ,
             then
             parboyle
             them
             a
             little
             :
             Then
             take
             Spinage
             ,
             Endiue
             ,
             Succory
             ,
             Strawberry
             leaues
             ,
             Violet
             leaues
             ,
             and
             a
             little
             Parsley
             ,
             with
             some
             Scallions
             :
             chop
             these
             very
             small
             together
             :
             Then
             take
             your
             Oysters
             very
             dry
             ,
             drain'd
             ,
             and
             mixe
             them
             with
             an
             halfe
             part
             of
             these
             hearbes
             :
             Then
             take
             your
             meate
             ,
             and
             with
             these
             Oysters
             and
             hearbes
             farce
             or
             stop
             it
             ,
             leauing
             no
             place
             empty
             ,
             then
             spit
             it
             and
             roast
             it
             ,
             and
             whilst
             it
             is
             in
             roast●ng
             ,
             take
             good
             store
             of
             Veriuice
             and
             Butter
             ,
             and
             a
             little
             salt
             ,
             and
             set
             it
             in
             a
             dish
             on
             a
             chaffing-dish
             and
             coales
             :
             and
             when
             it
             beginnes
             to
             boyle
             ,
             put
             in
             the
             remainder
             of
             your
             hearbes
             without
             Oysters
             ,
             and
             a
             good
             
             quantity
             of
             Currants
             ,
             with
             Cinamon
             ,
             and
             the
             yelke
             of
             a
             couple
             of
             egges
             :
             And
             after
             they
             are
             well
             boyled
             and
             stirred
             together
             ,
             season
             it
             vp
             according
             to
             taste
             with
             sugar
             :
             then
             put
             in
             a
             few
             Lemmon
             slices
             ,
             the
             meate
             being
             inough
             ,
             draw
             it
             ,
             and
             lay
             it
             vpon
             this
             sawce
             remoued
             into
             a
             cleane
             dish
             ,
             the
             edge
             thereof
             being
             trimmed
             about
             with
             sugar
             ,
             and
             so
             serue
             it
             forth
             .
          
        
         
           
             To
             roast
             a
             legg
             of
             Mutton
             otherwise
             .
          
           
             To
             roast
             a
             legge
             of
             Mutton
             after
             an
             out-landish
             fashion
             ,
             you
             shall
             take
             it
             after
             it
             is
             washt
             ,
             and
             cut
             off
             all
             the
             flesh
             from
             the
             bone
             ,
             leauing
             onely
             the
             outmost
             skinne
             entirely
             whole
             and
             fast
             to
             the
             bone
             ;
             then
             take
             thicke
             creame
             and
             the
             Yelkes
             of
             Egges
             ,
             and
             beate
             them
             exceedingly
             well
             together
             ;
             then
             put
             to
             
               Cinamon
               ,
               Mace
            
             ,
             and
             a
             little
             Nutmegge
             ,
             with
             Salt
             ,
             then
             take
             bread-crummes
             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
             stiffnes
             :
             Now
             if
             you
             would
             haue
             it
             looke
             greene
             ,
             put
             in
             the
             iuyce
             of
             sweete
             hearbs
             ,
             as
             
               Spinage
               ,
               violet
            
             leaues
             ,
             Endiue
             ,
             &c.
             
             If
             you
             would
             haue
             it
             yellow
             ,
             then
             put
             in
             a
             little
             Safforn
             strayned
             ,
             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
             skin
             thicke
             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
             indeede
             it
             is
             no
             other
             :
             you
             may
             stop
             any
             other
             ioynt
             of
             meate
             ,
             as
             breast
             or
             loine
             ,
             or
             the
             belly
             of
             any
             Fowle
             boiled
             or
             roast
             ,
             or
             rabbet
             ,
             or
             any
             meate
             else
             which
             hath
             skinne
             or
             emptinesse
             .
             If
             into
             this
             pudding
             also
             you
             beate
             the
             inward
             pith
             of
             an
             Oxes
             backe
             ,
             it
             is
             both
             good
             in
             taste
             ,
             and
             excellent
             soueraigne
             for
             any
             disease
             ,
             ach
             or
             fluxe
             in
             the
             raynes
             whatsoeuer
             .
          
        
         
           
           
             To
             roast
             a
             Gigget
             of
             mut●●n
             .
          
           
             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
             basting
             :
             Then
             you
             shall
             take
             vinegar
             ,
             butter
             and
             currants
             ,
             and
             set
             them
             on
             the
             fire
             in
             a
             dish
             o●
             pipkin
             ;
             then
             when
             it
             boyles
             ,
             you
             shall
             put
             in
             sweete
             hearbes
             finely
             chopt
             ,
             with
             the
             yelke
             of
             a
             couple
             of
             egges
             ,
             and
             so
             let
             them
             boyle
             together
             :
             then
             the
             meate
             being
             halfe
             roasted
             ,
             you
             shall
             pare
             off
             some
             part
             of
             the
             leanest
             and
             brownest
             ,
             then
             shred
             it
             very
             small
             and
             put
             it
             into
             the
             pipkin
             also
             :
             then
             season
             it
             vp
             with
             Sugar
             ,
             Cynamon
             ,
             Ginger
             ,
             and
             Salt
             ,
             and
             so
             put
             it
             into
             a
             cleane
             dish
             :
             Then
             drawe
             the
             Gigget
             of
             Mutton
             and
             lay
             it
             on
             the
             sauce
             ,
             and
             throw
             salt
             on
             the
             top
             ,
             and
             so
             serue
             it
             vp
             .
          
        
         
           
             ●o
             ●ost
             Oliues
             of
             Veale
             .
          
           
             You
             shall
             take
             a
             Legge
             of
             Veale
             ,
             and
             cut
             the
             flesh
             from
             the
             bones
             ,
             and
             cut
             it
             out
             into
             thin
             long
             slices
             ;
             then
             take
             sweete
             hearbes
             ,
             and
             the
             white
             parts
             of
             scallions
             ,
             and
             chop
             them
             well
             together
             with
             the
             yelkes
             of
             egges
             ,
             then
             fowle
             it
             vp
             within
             the
             slices
             of
             veale
             ,
             and
             so
             spit
             them
             ,
             and
             roast
             them
             :
             then
             boyle
             veriuice
             ,
             butter
             ,
             sugar
             ,
             cynamon
             ,
             currants
             and
             sweete
             hearbes
             together
             ,
             and
             being
             seasoned
             with
             a
             little
             salt
             ,
             serue
             the
             Oliues
             vp
             vpon
             that
             sauce
             with
             salt
             ,
             cast
             ouer
             them
             .
          
        
         
           
             To
             rost
             a
             pig
             .
          
           
             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
             skin
             ,
             and
             leaue
             all
             the
             fat
             and
             flesh
             perfectly
             b●r●
             :
             then
             with
             your
             knife
             scotch
             all
             the
             flesh
             downe
             to
             the
             bones
             ,
             then
             baste
             it
             exceedingly
             with
             sweete
             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
             meate
             being
             fully
             roasted
             ,
             draw
             it
             ,
             and
             serue
             it
             vp
             whole
             .
          
        
         
           
             To
             roast
             a
             pound
             of
             ●utter
             w●ll
             ☜
          
           
             To
             roast
             a
             pound
             of
             Butter
             curiously
             and
             well
             ,
             you
             shall
             take
             a
             pound
             of
             sweete
             Butter
             and
             beate
             it
             stiffe
             with
             Sugar
             ,
             and
             the
             yolkes
             of
             egges
             ,
             then
             clap
             it
             round-wise
             about
             a
             spit
             ,
             and
             lay
             it
             before
             a
             soft
             fire
             ,
             and
             presently
             dredge
             it
             with
             the
             dredging
             before
             appointed
             for
             the
             Pigge
             :
             then
             as
             it
             warmeth
             or
             melteth
             ,
             so
             apply
             it
             with
             dredging
             till
             the
             butter
             be
             ouercomed
             and
             no
             more
             will
             melt
             to
             fall
             from
             it
             ,
             then
             roast
             it
             browne
             ,
             and
             so
             draw
             it
             ,
             and
             serue
             it
             out
             ,
             the
             dish
             being
             as
             neatly
             trim'd
             with
             sugar
             as
             may
             be
             .
          
        
         
           
             To
             roast
             a
             pudding
             on
             a
             spit
             .
          
           
             To
             roast
             a
             pudding
             vpon
             a
             spit
             ,
             you
             shall
             mixe
             the
             pudding
             before
             spoken
             of
             in
             the
             legge
             of
             Mutton
             ,
             neither
             omitting
             hearbes
             ,
             nor
             saffron
             ,
             and
             put
             to
             a
             little
             sweete
             butter
             and
             mixe
             it
             very
             stiffe
             :
             then
             fold
             it
             about
             the
             spit
             ,
             and
             haue
             ready
             in
             another
             dish
             some
             of
             the
             same
             mixture
             well
             seasoned
             ,
             but
             a
             great
             deale
             thinner
             ,
             and
             no
             butter
             at
             all
             in
             it
             ,
             and
             when
             the
             pudding
             doth
             beginne
             to
             roast
             ,
             and
             that
             the
             butter
             appeares
             ,
             then
             with
             a
             spoone
             couer
             it
             all
             ouer
             with
             the
             thinner
             mixture
             ,
             and
             so
             let
             it
             roast
             :
             then
             if
             you
             see
             no
             more
             butter
             appeare
             ,
             then
             baste
             it
             as
             you
             did
             the
             Pigge
             ,
             and
             lay
             more
             of
             the
             mixture
             on
             ,
             and
             so
             continue
             till
             all
             be
             spent
             :
             And
             then
             roast
             it
             browne
             ,
             and
             so
             serue
             it
             vp
             .
          
        
         
           
             T●
             roast
             a
             chine
             of
             〈…〉
          
           
             If
             you
             will
             roast
             a
             chine
             of
             Beefe
             ,
             a
             loyne
             of
             Mutton
             ,
             a
             Capon
             ,
             and
             a
             Larke
             ,
             all
             at
             one
             instant
             ,
             and
             at
             one
             fire
             ,
             and
             haue
             all
             ready
             together
             and
             none
             burnt
             :
             you
             shall
             first
             take
             you●
             chine
             of
             Beefe
             and
             parboyle
             it
             more
             then
             halfe
             through
             :
             Then
             first
             take
             your
             Capon
             ,
             beeing
             
             large
             and
             fat
             ,
             and
             spit
             it
             next
             the
             hand
             of
             the
             turner
             ,
             with
             the
             legges
             from
             the
             fire
             ,
             then
             spit
             the
             chine
             of
             Beefe
             ,
             then
             the
             Larke
             ,
             and
             lastly
             the
             loyne
             of
             Mutton
             ,
             and
             place
             the
             Larke
             so
             as
             it
             may
             be
             couered
             ouer
             with
             the
             Beefe
             ,
             and
             the
             fat
             part
             of
             the
             loyne
             of
             Mutton
             ,
             without
             any
             part
             disclosed
             :
             Then
             baste
             your
             Capon
             ,
             and
             your
             loyne
             of
             Mutton
             with
             cold
             water
             and
             salt
             ,
             the
             chine
             of
             Beefe
             with
             boyling
             Larde
             :
             Then
             when
             you
             see
             the
             beefe
             is
             almost
             enough
             ,
             which
             you
             shall
             hasten
             by
             schotching
             and
             opening
             of
             it
             :
             then
             with
             a
             cleane
             cloth
             you
             shall
             wipe
             the
             Mutton
             and
             Capon
             all
             ouer
             ,
             and
             then
             baste
             it
             with
             sweete
             butter
             till
             all
             be
             enough
             roasted
             :
             then
             with
             your
             knife
             lay
             the
             Larke
             open
             which
             by
             this
             time
             will
             be
             stewed
             betweene
             the
             Beefe
             and
             Mutton
             ,
             and
             basting
             it
             also
             with
             dredge
             all
             together
             ,
             draw
             them
             and
             serue
             them
             vp
             .
          
        
         
           
             To
             roast
             Venison
             .
          
           
             If
             you
             will
             roast
             any
             Venison
             ,
             after
             you
             haue
             washt
             it
             ,
             and
             cleansed
             all
             the
             blood
             from
             it
             ,
             you
             shall
             sticke
             it
             with
             cloues
             all
             ouer
             on
             the
             out
             side
             ;
             and
             if
             it
             be
             leane
             ,
             you
             shall
             larde
             it
             either
             with
             mutton-larde
             ,
             or
             porke-larde
             ,
             but
             mutton
             is
             the
             best
             :
             then
             spit
             it
             and
             roast
             it
             by
             a
             soaking
             fire
             ,
             then
             take
             Vinegar
             ,
             bread-crummes
             ,
             and
             some
             of
             the
             grauy
             ,
             which
             comes
             from
             the
             venison
             ,
             and
             boyle
             them
             well
             in
             a
             dish
             :
             then
             season
             it
             with
             sugar
             ,
             cinamon
             ,
             ginger
             and
             salt
             ,
             and
             serue
             the
             venison
             foorth
             vpon
             the
             sauce
             when
             it
             is
             roasted
             enough
             .
          
        
         
           
             How
             〈◊〉
             ro●st
             fresh
             S●urgeon
          
           
             If
             you
             will
             roast
             a
             peece
             of
             fresh
             Sturgeon
             ,
             which
             is
             a
             dainty
             dish
             ,
             you
             shall
             stop
             it
             with
             cloues
             ,
             then
             spit
             it
             ,
             and
             let
             it
             roast
             at
             great
             leasure
             ,
             plying
             it
             continually
             with
             basting
             ,
             which
             will
             take
             away
             the
             hardnesse
             :
             then
             when
             it
             is
             enough
             ,
             you
             shall
             draw
             it
             ,
             and
             serue
             it
             vpon
             venison
             sauce
             with
             salt
             onely
             throwne
             vppon
             it
             .
          
        
         
           
           
             Ordering
             of
             meates
             to
             be
             roasted
             .
          
           
             The
             roasting
             of
             all
             sorts
             of
             meates
             ,
             differeth
             nothing
             but
             in
             the
             fires
             ,
             speede
             and
             leasure
             as
             is
             aforesayd
             ,
             except
             these
             compound
             dishes
             ,
             of
             which
             I
             haue
             giuen
             you
             suffici●nt
             presidents
             ,
             and
             by
             them
             you
             may
             performe
             any
             worke
             whatsoeuer
             :
             but
             for
             the
             ordering
             ,
             preparing
             and
             ●●ussing
             your
             meates
             for
             the
             spit
             or
             table
             ,
             in
             that
             there
             is
             much
             d●fference
             :
             for
             in
             all
             ioynts
             of
             meate
             except
             a
             shoulder
             of
             Mutton
             ,
             you
             shall
             crush
             and
             breake
             the
             bones
             well
             ,
             from
             Pigges
             and
             Rabbets
             you
             shall
             cut
             off
             the
             feete
             before
             you
             spit
             them
             ,
             and
             the
             heads
             when
             you
             serue
             them
             to
             the
             table
             ,
             and
             the
             Pigge
             you
             shall
             chine
             ,
             and
             diuide
             into
             two
             parts
             :
             Capons
             ,
             Pheasants
             ,
             Chickens
             and
             Turkies
             you
             shall
             roast
             with
             the
             Pinions
             foulded
             vp
             ,
             and
             the
             legges
             extended
             ;
             Hennes
             ,
             Stock-doues
             and
             House-doues
             ,
             you
             shall
             roast
             with
             the
             pinions
             foulded
             vp
             ,
             and
             the
             legges
             cut
             off
             by
             the
             knees
             ,
             and
             thrust
             into
             the
             bodies
             :
             Quailes
             ,
             Partridges
             ,
             and
             all
             sorts
             of
             small
             birds
             shall
             haue
             their
             pinions
             cut
             away
             ,
             and
             the
             legges
             extended
             :
             all
             sorts
             of
             Water-fowle
             shall
             haue
             their
             pinions
             cut
             away
             ,
             and
             their
             legges
             turned
             backward
             :
             Wood-cockes
             ,
             Snipes
             and
             Stints
             shall
             be
             roasted
             with
             their
             heads
             and
             neckes
             on
             ,
             and
             their
             legges
             th●ust
             into
             their
             bodies
             ,
             and
             Shouelers
             and
             Bitterns
             shall
             haue
             no
             neckes
             but
             their
             heads
             onely
             .
          
        
         
           
             To
             roast
             a
             Cowes
             Vdder
             .
          
           
             Take
             a
             Cowes
             vdder
             ,
             and
             first
             boyle
             it
             well
             :
             then
             sticke
             it
             thicke
             all
             ouer
             with
             C●oues
             :
             then
             when
             it
             is
             cold
             ,
             spit
             it
             ,
             and
             lay
             it
             to
             the
             fire
             ,
             and
             apply
             i●
             very
             well
             with
             basting
             of
             sweete
             Butter
             ,
             and
             when
             it
             is
             sufficiently
             roasted
             ,
             and
             browne
             ,
             then
             dredge
             it
             ,
             and
             draw
             it
             from
             the
             fire
             ,
             take
             vinegar
             and
             butter
             ,
             and
             put
             it
             on
             a
             Chaffing-dish
             and
             coales
             ,
             and
             boyle
             it
             with
             White-bread
             crummes
             ,
             till
             it
             be
             thick
             ,
             then
             put
             to
             it
             good
             store
             
             of
             Sugar
             and
             Cynamon
             ,
             and
             putting
             it
             in
             a
             cleane
             dish
             ▪
             lay
             the
             Cowes
             Vdder
             therein
             ,
             and
             trimme
             the
             sides
             of
             the
             dish
             with
             sugar
             ,
             and
             so
             serue
             it
             vp
             .
          
        
         
           
             To
             ●ast
             a
             〈◊〉
             of
             Veale
             .
          
           
             Take
             an
             excellent
             good
             legge
             of
             Veale
             ,
             and
             cut
             the
             thicke
             part
             thereof
             a
             handfull
             and
             more
             from
             the
             Knuckle
             :
             then
             take
             the
             thicke
             part
             (
             which
             is
             the
             fillet
             )
             and
             fierce
             it
             in
             euery
             part
             all
             ouer
             with
             Strawberry-leaues
             ,
             Violet-leaues
             ,
             Sor●ell
             ,
             Spinage
             ,
             Endiue
             and
             Succorie
             grossely
             chopt
             together
             ,
             and
             good
             store
             of
             Onyons
             :
             then
             lay
             it
             to
             the
             fire
             and
             roast
             it
             very
             sufficiently
             and
             browne
             ,
             casting
             good
             store
             of
             salt
             vpon
             it
             ,
             and
             basting
             it
             well
             with
             sweete
             Butter
             :
             then
             take
             of
             the
             former
             hearbes
             much
             finer
             chopt
             then
             they
             were
             for
             fiercing
             ,
             and
             put
             them
             into
             a
             Pipkin
             with
             Vinegar
             ,
             and
             cleane
             washt
             Currants
             ,
             and
             boyle
             them
             well
             together
             :
             then
             when
             the
             hearbes
             are
             sufficiently
             boyld
             and
             soft
             ,
             take
             the
             yelkes
             of
             some
             very
             hard
             boyld
             Egges
             ,
             and
             shred
             them
             very
             small
             ,
             and
             put
             them
             into
             the
             Pipkin
             also
             with
             Sugar
             and
             Cynamon
             ,
             and
             some
             of
             the
             grauie
             which
             drops
             from
             the
             veale
             ,
             and
             boyle
             it
             ouer
             againe
             ,
             and
             then
             put
             it
             into
             a
             cleane
             dish
             ,
             and
             the
             Fillet
             beeing
             dredgd
             and
             drawne
             ,
             lay
             vpon
             it
             ,
             and
             trimme
             the
             side
             of
             the
             dish
             with
             Sugar
             ,
             and
             so
             serue
             it
             vp
             .
          
        
         
           
             OF
             〈◊〉
             ,
             and
             〈…〉
             .
          
           
             To
             make
             an
             excellent
             sauce
             for
             a
             rost
             Capon
             ,
             you
             shall
             take
             Onyons
             ,
             and
             hauing
             sliced
             and
             pilled
             them
             ,
             boyle
             them
             in
             faire
             water
             with
             pepper
             ,
             salt
             ,
             and
             a
             few
             bread-crummes
             :
             then
             put
             vnto
             it
             a
             spoonfull
             or
             two
             of
             Claret
             wine
             ,
             the
             iuyce
             of
             an
             Orenge
             ,
             and
             three
             or
             foure
             slices
             of
             a
             Lemmon
             pill
             ;
             all
             these
             shred
             together
             ,
             and
             so
             powre
             it
             vpon
             the
             Capon
             being
             broake
             vp
             .
          
        
         
           
             Sauce
             for
             a
             hen
             〈…〉
             .
             ☞
          
           
             To
             make
             sauce
             for
             an
             old
             Hen
             or
             Pullet
             ,
             take
             a
             good
             quantity
             of
             beere
             and
             salt
             ,
             and
             mixe
             them
             well
             together
             with
             a
             few
             fine
             bread-crummes
             ,
             and
             boyle
             them
             
             on
             a
             chaffing
             dish
             and
             coales
             ,
             then
             take
             the
             yelkes
             of
             three
             or
             foure
             hard
             Egges
             ,
             and
             being
             shred
             small
             ,
             put
             it
             to
             the
             Beere
             ,
             and
             boyle
             it
             also
             :
             then
             the
             Hen
             being
             almost
             enough
             ,
             take
             three
             or
             foure
             spoonefull
             of
             the
             grauy
             which
             comes
             from
             her
             and
             put
             it
             in
             also
             ,
             and
             boyle
             all
             together
             to
             an
             indifferent
             thicknesse
             :
             which
             done
             ,
             suffer
             it
             to
             boyle
             no
             more
             ,
             but
             onely
             keepe
             it
             warme
             on
             the
             fire
             ,
             and
             put
             into
             it
             the
             iuyce
             of
             two
             or
             three
             orenges
             ,
             and
             the
             slices
             of
             Lemmon
             pils
             shred
             small
             ,
             and
             the
             slices
             of
             orenges
             also
             hauing
             the
             vpper
             rine
             taken
             away
             :
             then
             the
             Henne
             beeing
             broken
             vp
             ,
             take
             the
             brawnes
             thereof
             ,
             and
             shredding
             them
             small
             ,
             put
             it
             into
             the
             sauce
             also
             ,
             and
             stirring
             all
             well
             together
             ,
             put
             it
             hot
             into
             a
             cleane
             warme
             dish
             ,
             and
             lay
             the
             Henne
             (
             broke
             vp
             )
             in
             the
             same
             .
          
        
         
           
             S●uce
             for
             Chickins
             .
          
           
             The
             sauce
             for
             Chickins
             is
             diuers
             ,
             according
             to
             mens
             tastes
             :
             for
             some
             will
             onely
             haue
             butter
             ,
             Veriuice
             ,
             and
             a
             little
             Parsley
             rolled
             in
             their
             bellies
             mixt
             together
             ;
             others
             will
             haue
             Butter
             ,
             veriuice
             and
             Sugar
             boild
             together
             with
             toasts
             of
             bread
             :
             and
             others
             will
             haue
             thick
             sippets
             with
             the
             iuyce
             of
             Sorrell
             and
             Sugar
             mixt
             together
             .
          
        
         
           
             Sauce
             for
             a
             pheasant
             or
             partridge
             .
          
           
             The
             best
             sauce
             for
             a
             Phesant
             ,
             is
             wrter
             and
             onions
             ●list
             ▪
             Pepper
             and
             a
             little
             Salt
             mixt
             together
             ,
             and
             but
             stewed
             vpon
             the
             coales
             ,
             and
             then
             powred
             vpon
             the
             Phesant
             or
             Partridge
             being
             broken
             vp
             ,
             and
             some
             will
             put
             thereto
             the
             iuyce
             or
             slices
             of
             of
             an
             orenge
             or
             lemmon
             ,
             or
             both
             :
             but
             it
             is
             according
             to
             taste
             ,
             and
             indeed
             more
             proper
             for
             a
             Pheasant
             then
             a
             P●tridge
             .
          
        
         
           
             Sauce
             for
             a
             Quaile
             ▪
             Raile
             ,
             or
             big
             bird
             .
          
           
             Sauce
             for
             a
             Quaile
             ,
             Raile
             or
             any
             fat
             big
             bird
             ,
             is
             Claret
             wine
             and
             Salt
             mixt
             together
             with
             the
             grauy
             of
             the
             Bird
             ,
             and
             a
             few
             fine
             bread-crummes
             well
             boild
             together
             ,
             and
             either
             a
             Sage-leafe
             ,
             or
             Bay-leafe
             crusht
             among
             it
             according
             to
             mens
             tasts
             .
          
        
         
           
           
             Sauce
             for
             ●geons
             .
          
           
             The
             best
             sauce
             for
             Pigeons
             ,
             Stockdoue
             ,
             or
             such
             like
             ,
             is
             Vinegar
             and
             Butter
             melted
             together
             ,
             and
             Parsley
             rosted
             in
             the●r
             bellies
             ,
             or
             vine-leaues
             rosted
             and
             mixed
             well
             together
             .
          
        
         
           
             A
             generall
             sauce
             for
             wild
             Fowle
             .
          
           
             The
             most
             generall
             sauce
             for
             ordinary
             wild-fowle
             rosted
             ,
             as
             Duckes
             ,
             Mallard
             ,
             Widgen
             ,
             Teale
             ,
             Snipe
             ,
             Sheldrake
             ,
             Plouers
             ,
             Puets
             ,
             Guls
             ,
             and
             such
             like
             ,
             is
             onely
             mustard
             and
             vinegar
             ,
             or
             mustard
             and
             veriuice
             mixt
             together
             ,
             or
             else
             an
             onion
             ,
             water
             and
             pepper
             ,
             and
             some
             (
             especiall
             in
             the
             Court
             )
             vse
             only
             butter
             melted
             ,
             and
             not
             with
             any
             thing
             else
             .
          
        
         
           
             Sauce
             for
             greene
             g●●se
             .
          
           
             The
             best
             sauce
             for
             greene
             Geese
             is
             the
             iuyce
             of
             sorrell
             and
             sugar
             mixt
             together
             with
             a
             few
             scalded
             Feberries
             ,
             and
             serued
             vpon
             sippets
             ,
             or
             else
             the
             belly
             of
             the
             greene
             Goose
             fild
             with
             Feberries
             ,
             and
             so
             rosted
             ,
             and
             then
             the
             same
             mixt
             with
             veriuyce
             ,
             butter
             ,
             sugar
             and
             cynamon
             ,
             and
             so
             serued
             vpon
             sippets
             .
          
        
         
           
             Sauce
             for
             a
             stub●le
             goose
             .
          
           
             The
             sauce
             for
             a
             stuble
             Goose
             is
             diuerse
             ,
             according
             to
             mens
             minds
             for
             some
             will
             take
             the
             pap
             of
             rosted
             apples
             ,
             and
             mixing
             it
             with
             vinegar
             ,
             boyle
             them
             together
             on
             the
             fire
             with
             some
             of
             the
             grauy
             of
             the
             Goose
             ,
             and
             a
             few
             Barberies
             and
             bread
             crummes
             ,
             and
             when
             it
             is
             boyld
             to
             a
             good
             thicknesse
             ,
             season
             it
             with
             sugar
             and
             a
             little
             cinamon
             ,
             and
             so
             serue
             it
             vp
             :
             some
             will
             adde
             a
             little
             mustard
             and
             onions
             vnto
             it
             ,
             and
             some
             will
             not
             rost
             the
             apples
             ,
             but
             pa●●
             them
             and
             slice
             them
             ,
             and
             that
             is
             the
             neerer
             way
             ,
             but
             not
             the
             better
             .
             Others
             will
             fill
             the
             bel●y
             of
             the
             Goose
             full
             of
             Onions
             shred
             ,
             and
             oate-mea●e
             groats
             ,
             and
             being
             rosted
             enough
             ,
             mixe
             it
             with
             the
             grauy
             of
             the
             Goose
             ,
             and
             sweete
             hearbs
             well
             boild
             together
             ,
             a●d
             seasoned
             with
             a
             little
             veriuyce
             .
          
        
         
           
             A
             Gallatine
             ,
             or
             Sauce
             for
             a
             Swan
             ,
             Bitter
             ,
          
           
             To
             make
             a
             Gallantine
             ,
             or
             sauce
             for
             a
             Swan
             ,
             Bitter
             ,
             Shoueler
             ,
             H●orne
             ,
             Crane
             ,
             or
             any
             large
             foule
             ,
             take
             the
             blood
             of
             
             the
             same
             fowle
             ,
             and
             being
             stird
             well
             ,
             boile
             it
             on
             the
             fire
             ,
             then
             when
             it
             comes
             to
             be
             thecke
             ,
             
             put
             vnto
             it
             vinegar
             a
             good
             quantity
             ,
             with
             a
             few
             fine
             bread-crummes
             ,
             and
             so
             boile
             it
             ouer
             againe
             :
             then
             being
             come
             to
             good
             thicknes
             ,
             season
             it
             with
             Sugar
             &
             Cinamon
             ,
             so
             as
             it
             may
             taste
             pretty
             and
             sharpe
             vpon
             the
             Cinamon
             ,
             and
             then
             serue
             it
             vp
             in
             saucers
             as
             you
             do
             Mustard
             :
             for
             this
             is
             called
             a
             chauder
             or
             gallantine
             ,
             &
             is
             a
             sauce
             almost
             for
             any
             foule
             whatsoeuer
             .
          
        
         
           
             Sauce
             for
             a
             pig
             .
          
           
             To
             make
             sauce
             for
             a
             Pigge
             ,
             some
             take
             Sage
             and
             roast
             it
             in
             the
             belly
             of
             the
             Pigge
             ,
             then
             boiling
             
               ver●uice
               ,
               Butter
            
             and
             currants
             together
             ,
             take
             &
             chop
             the
             Sage
             small
             ,
             and
             mixing
             the
             braines
             of
             the
             Pig
             with
             it
             ,
             put
             all
             together
             ,
             and
             so
             serue
             it
             vp
             .
          
        
         
           
             Sauce
             for
             Veale
             .
          
           
             To
             make
             a
             sauce
             for
             a
             Ioynt
             of
             Veale
             ,
             take
             all
             kind
             of
             sweete
             Pot
             hearbs
             ,
             and
             chopping
             them
             very
             small
             with
             the
             yelkes
             of
             two
             or
             three
             Egges
             ,
             boyle
             them
             in
             vinegar
             and
             Butter
             ,
             with
             a
             few
             bread
             crummes
             ,
             and
             good
             store
             of
             Currants
             ;
             then
             season
             it
             with
             Sugar
             and
             Sinamon
             ,
             and
             a
             cloue
             or
             two
             crusht
             ,
             and
             so
             powre
             it
             vppon
             the
             Veale
             ,
             with
             the
             slices
             of
             Orenges
             and
             Lemons
             about
             the
             dish
             .
          
        
         
           
             Additions
             ,
             vnto
             Sauc●s
             Sops
             for
             Chickens
             .
          
           
             Take
             Orenges
             and
             slice
             them
             thin
             ,
             and
             put
             vnto
             them
             
               White
               wine
            
             and
             
               Rose
               water
            
             ,
             the
             pouder
             of
             
               Mace
               ,
               Ginger
            
             and
             Sugar
             ,
             and
             set
             the
             same
             vpon
             a
             chaffing
             dish
             and
             coales
             ,
             &
             when
             it
             is
             halfe
             boiled
             ,
             put
             to
             it
             a
             good
             lump
             of
             Butter
             ,
             and
             then
             lay
             good
             store
             of
             sippets
             of
             fine
             white
             bread
             therein
             ,
             and
             so
             serue
             your
             Chickens
             vpon
             them
             ,
             and
             trimme
             the
             sides
             of
             the
             dish
             with
             Sugar
             .
          
        
         
           
             Sauce
             for
             a
             Turkie
             .
          
           
             Take
             faire
             water
             and
             set
             it
             ouer
             the
             fire
             ,
             then
             slice
             good
             store
             of
             Onions
             and
             put
             into
             it
             ,
             and
             also
             Pepper
             and
             Salt
             ,
             and
             good
             store
             of
             the
             grauy
             that
             comes
             from
             the
             Turkie
             ,
             and
             boyle
             them
             very
             well
             together
             :
             then
             put
             to
             it
             a
             few
             fine
             crummes
             of
             grated
             bread
             to
             thicken
             it
             ;
             
             a
             very
             little
             Sugar
             and
             some
             vinegar
             ,
             and
             so
             serue
             it
             vp
             with
             the
             Turkey
             :
             or
             otherwise
             ,
             take
             grated
             white
             bread
             and
             boile
             it
             in
             White
             wine
             till
             it
             be
             thicke
             as
             a
             Gallantine
             ,
             and
             in
             the
             boyling
             put
             in
             good
             store
             of
             Sugar
             and
             Cinamon
             ,
             and
             then
             with
             a
             little
             Turnesole
             make
             it
             of
             a
             high
             Murrey
             colour
             ,
             and
             so
             serue
             it
             in
             Saucers
             with
             the
             Turkey
             in
             the
             manner
             of
             a
             Gallantine
             .
          
        
         
           
             The
             best
             Gall●ntine
             .
          
           
             Take
             the
             blood
             of
             a
             Swan
             ,
             or
             any
             other
             great
             Fowle
             ,
             and
             put
             it
             into
             a
             dish
             ;
             then
             take
             stewed
             Prunes
             and
             put
             them
             into
             a
             strainer
             ,
             and
             straine
             them
             into
             the
             bloud
             ;
             then
             set
             it
             on
             a
             chaffing-dish
             and
             coales
             ,
             and
             let
             boyle
             ,
             euer
             stirring
             it
             till
             it
             come
             to
             be
             thicke
             ,
             and
             season
             it
             very
             well
             with
             Sugar
             and
             Cynamon
             ,
             and
             so
             serue
             it
             in
             saucers
             with
             the
             Fowle
             ,
             but
             this
             sauce
             must
             be
             serued
             cold
             .
          
        
         
           
             Sauce
             for
             a
             Ma●la●d
             .
          
           
             Take
             good
             store
             of
             Onions
             ,
             pill
             them
             ,
             and
             slice
             them
             ,
             and
             put
             them
             into
             vinegar
             ,
             and
             boyle
             them
             very
             well
             till
             they
             be
             tender
             :
             then
             put
             into
             it
             a
             good
             lumpe
             of
             sweete
             butter
             ,
             and
             season
             it
             well
             with
             Sugar
             and
             Cinamon
             ,
             and
             so
             serue
             it
             vp
             with
             the
             Fowle
             .
          
        
         
           
             OF
             Carbonados
             .
          
           
             Charbonados
             ,
             or
             Carbonados
             ,
             which
             is
             meate
             broiled
             vpon
             the
             coales
             (
             and
             the
             inuention
             thereof
             first
             brought
             out
             of
             France
             ,
             as
             appeares
             by
             the
             name
             )
             are
             of
             diuers
             kinds
             according
             to
             mens
             pleasures
             :
             for
             there
             is
             no
             meate
             either
             boiled
             or
             roasted
             whatsoeuer
             ,
             but
             may
             afterwards
             be
             broiled
             ,
             if
             the
             Maister
             thereof
             be
             disposed
             ;
             yet
             the
             generall
             dishes
             for
             the
             most
             part
             which
             are
             vsed
             to
             be
             Carbonadoed
             ,
             are
             a
             Breast
             of
             Mutton
             halfe
             boyled
             ,
             a
             shoulder
             of
             Mutton
             halfe
             roasted
             ,
             the
             Leggs
             ,
             Winges
             ,
             and
             Carkases
             of
             Capon
             ,
             T●ey
             ,
             Goose
             ,
             or
             any
             other
             Fowle
             whatsoeuer
             ,
             especially
             Land-Fowle
             .
          
        
         
           
             What
             is
             to
             be
             Carbonadoed
             .
          
           
             And
             lastly
             ,
             the
             vttermost
             thicke
             skinne
             which
             couereth
             the
             ribbes
             of
             Beefe
             ,
             and
             is
             called
             (
             beeing
             
             broyled
             )
             the
             Inns
             of
             Court-Goose
             ,
             and
             is
             indeed
             a
             dish
             vsed
             most
             for
             wantonnesse
             ,
             sometimes
             to
             please
             appetite
             :
             to
             which
             may
             also
             be
             added
             the
             broyling
             of
             Pigs
             heads
             ,
             or
             the
             braines
             of
             any
             Fowle
             whatsoeuer
             after
             it
             is
             roasted
             and
             drest
             .
          
        
         
           
             The
             manner
             of
             Carbonadoi●
          
           
             Now
             for
             the
             manner
             of
             Carbonadoing
             ,
             it
             is
             in
             this
             sort
             ;
             you
             shall
             first
             take
             the
             meate
             you
             must
             Carbonadoe
             ,
             and
             scorch
             it
             both
             aboue
             and
             below
             ,
             then
             sprinkle
             good
             store
             of
             Salt
             vpon
             it
             ,
             and
             baste
             it
             all
             ouer
             with
             sweete
             Butter
             melted
             ,
             which
             done
             ,
             take
             your
             broiling-iron
             ,
             I
             doe
             not
             meane
             a
             Grid-iron
             (
             thouhg
             it
             be
             much
             vsed
             for
             this
             purpose
             )
             because
             the
             smoake
             of
             the
             coales
             ,
             occasioned
             by
             the
             dropping
             of
             the
             meate
             ,
             will
             ascend
             about
             it
             ,
             and
             make
             it
             stinke
             ;
             but
             a
             plate
             .
             Iron
             made
             with
             hookes
             and
             pricks
             ,
             on
             which
             you
             may
             hang
             the
             meate
             ,
             and
             set
             it
             close
             before
             the
             fire
             ,
             and
             so
             the
             Plate
             heating
             the
             meate
             behind
             ,
             as
             the
             fire
             doth
             before
             ,
             it
             will
             both
             the
             sooner
             ,
             and
             with
             more
             neatenesse
             bee
             readie
             :
             then
             hauing
             turned
             it
             ,
             and
             basted
             it
             till
             it
             bee
             very
             browne
             ,
             dredge
             it
             ,
             and
             serue
             it
             vp
             with
             Vinegar
             and
             Butter
             .
          
        
         
           
             Of
             the
             toasting
             of
             Mutton
             .
          
           
             Touching
             the
             toasting
             of
             Mutton
             ,
             Venison
             ,
             or
             any
             other
             Ioynt
             of
             meate
             ,
             which
             is
             the
             most
             excellentest
             of
             all
             Carbonadoes
             ,
             you
             shall
             take
             the
             fattest
             and
             largest
             that
             can
             possibly
             be
             got
             (
             for
             leane
             meate
             is
             losse
             of
             labour
             ,
             and
             little
             meate
             not
             worth
             your
             time
             ,
             )
             and
             hauing
             scorcht
             it
             ,
             ane
             cast
             salt
             vpon
             it
             ,
             you
             shall
             set
             it
             on
             a
             strong
             forke
             ,
             with
             a
             dripping
             pan
             vnderneath
             it
             ,
             before
             the
             face
             of
             a
             quicke
             fire
             ,
             yet
             so
             farre
             off
             ,
             that
             it
             may
             by
             no
             meanes
             scorch
             ,
             but
             toast
             at
             leasure
             ,
             then
             with
             that
             which
             falles
             from
             it
             ,
             and
             with
             no
             other
             basting
             ,
             see
             that
             you
             baste
             it
             continually
             ,
             turning
             it
             euer
             and
             anon
             many
             times
             ,
             and
             so
             oft
             ,
             that
             it
             may
             soake
             and
             
             browne
             at
             great
             leasure
             ,
             and
             as
             oft
             as
             you
             baste
             it
             ,
             so
             oft
             sprinkle
             Salt
             vpon
             it
             ,
             and
             as
             you
             see
             it
             toast
             scotch
             it
             deeper
             and
             deeper
             ,
             especially
             in
             the
             thickest
             and
             most
             fleshly
             parts
             where
             the
             blood
             most
             resteth
             :
             and
             when
             you
             see
             that
             no
             more
             blood
             droppeth
             from
             it
             ,
             but
             the
             grauy
             is
             cleere
             and
             white
             ;
             then
             shall
             you
             serue
             it
             vp
             either
             with
             venison
             sauce
             ,
             or
             with
             vinegar
             ,
             pepper
             and
             sugar
             ,
             cynamon
             ,
             and
             the
             iuyce
             of
             an
             orenge
             mixt
             together
             and
             warmed
             with
             some
             of
             the
             grauy
             .
          
        
         
           
             Additions
             ,
             ☞
             Vnto
             Carbonados
             .
             A
             rash●r
             of
             mutton
             or
             lambe
             .
          
           
             Take
             mutton
             or
             Lambe
             that
             hath
             bene
             either
             rosted
             ,
             or
             but
             pa●boyld
             ,
             and
             with
             your
             knife
             scotch
             it
             many
             wayes
             ;
             then
             lay
             it
             in
             a
             deepe
             dish
             ,
             and
             put
             to
             it
             a
             pint
             of
             white
             Wine
             ,
             and
             a
             little
             whole
             mace
             ,
             a
             little
             slic't
             nutmeg
             ,
             and
             some
             sugar
             ,
             with
             a
             lumpe
             of
             sweete
             butter
             ,
             and
             stew
             it
             so
             till
             it
             it
             be
             very
             tender
             :
             then
             take
             it
             foorth
             ,
             and
             browne
             it
             on
             the
             Grid-yron
             ,
             and
             then
             laying
             sippets
             in
             the
             former
             broth
             serue
             it
             vp
             .
          
        
         
           
             How
             to
             carbonado
             tongues
             .
          
           
             Take
             any
             tongue
             ,
             whether
             of
             Beefe
             ,
             Mutton
             ,
             Calues
             ,
             red
             Deere
             or
             Fallow
             ,
             and
             being
             well
             boyld
             ,
             pill
             them
             ,
             cleaue
             them
             ,
             and
             scotch
             them
             many
             wayes
             ;
             then
             take
             three
             or
             foure
             Egges
             broken
             ,
             some
             Sugar
             ,
             Cynamon
             and
             Nutmeg
             ,
             and
             hauing
             beaten
             it
             well
             together
             ,
             put
             to
             it
             a
             Lemon
             cut
             in
             thin
             slices
             ,
             and
             another
             cleane
             pild
             ,
             and
             cut
             into
             little
             foure-square
             bits
             ,
             and
             then
             take
             the
             tongue
             and
             lay
             it
             in
             :
             and
             then
             hauing
             melted
             good
             store
             of
             butter
             in
             a
             frying-pan
             ,
             pu●
             the
             tongue
             and
             the
             rest
             therein
             ,
             and
             so
             fry
             it
             browne
             ,
             and
             then
             dish
             it
             ,
             and
             scrape
             sugar
             vpon
             it
             ,
             and
             serue
             it
             vp
             .
          
        
         
           
             Additions
             ☞
             For
             dressing
             of
             〈◊〉
             .
             How
             to
             sauce
             any
             fresh-fish
             .
          
           
             Take
             any
             Fresh-fish
             whatsoeuer
             (
             a
             Pike
             ,
             Breame
             ,
             Carpe
             ,
             Barbe●l
             ,
             Cheain
             ,
             and
             such
             like
             ,
             and
             draw
             it
             ,
             but
             scale
             it
             not
             ;
             then
             take
             out
             the
             Liuer
             and
             the
             refuse
             ,
             and
             hauing
             opened
             it
             ,
             wash
             it
             ;
             then
             take
             a
             pottle
             of
             faire
             water
             ,
             a
             pretty
             quantity
             of
             white
             wine
             ,
             good
             store
             of
             salt
             ,
             
             and
             some
             vinegar
             ,
             with
             a
             little
             bunch
             of
             sweete
             hearbs
             ,
             and
             set
             it
             on
             the
             fire
             ,
             and
             as
             soone
             as
             it
             begins
             to
             boile
             ,
             put
             in
             your
             fish
             ,
             and
             hauing
             boild
             a
             little
             ,
             take
             it
             vp
             into
             a
             faire
             vessell
             ,
             then
             put
             into
             the
             liquor
             some
             grosse
             pepper
             and
             ginger
             ,
             &
             when
             it
             is
             boild
             well
             together
             with
             more
             salt
             ,
             set
             it
             by
             to
             coole
             ,
             and
             then
             put
             your
             fish
             into
             it
             ,
             and
             when
             you
             serue
             it
             vp
             ,
             lay
             Fenell
             thereupon
             .
          
        
         
           
             How
             to
             b●yle
             small
             Fish
             .
          
           
             To
             boyle
             small
             fish
             ,
             as
             Roches
             ,
             Da●es
             ,
             Gudgeon
             or
             Flounders
             ,
             boyle
             White-wine
             and
             water
             together
             with
             a
             bunch
             of
             choise
             hearbs
             ,
             a●d
             a
             little
             whole
             mace
             ;
             when
             all
             is
             boyled
             well
             together
             ,
             put
             in
             your
             fish
             ,
             and
             skinn
             it
             well
             :
             then
             put
             in
             the
             soale
             of
             a
             manchet
             ,
             a
             good
             quantity
             of
             sweet
             butter
             ,
             and
             season
             it
             with
             pepper
             and
             veriuice
             ,
             and
             so
             serue
             it
             in
             vpon
             sippets
             ,
             and
             adorne
             the
             sides
             of
             the
             dish
             with
             sugar
             .
          
        
         
           
             To
             boyle
             a
             Guinet
             or
             Rochet
             .
          
           
             First
             ,
             draw
             your
             fish
             ,
             and
             either
             split
             it
             open
             in
             the
             backe
             ,
             or
             ioynt
             it
             in
             the
             backe
             ,
             and
             trusse
             it
             round
             ,
             then
             wash
             it
             cleane
             ,
             and
             boyle
             it
             in
             water
             and
             salt
             ,
             with
             a
             bunch
             of
             sweete
             hearbs
             :
             then
             take
             it
             vp
             into
             a
             large
             dish
             ,
             and
             powre
             vnto
             it
             veriuice
             ,
             Nutmeg
             ,
             Butter
             and
             Pepper
             ,
             and
             letting
             it
             stew
             a
             little
             ,
             thicken
             it
             with
             the
             yelkes
             of
             Egges
             :
             then
             hot
             remoue
             it
             into
             another
             dish
             ,
             and
             garnish
             it
             with
             slices
             of
             Orenges
             and
             Lemons
             ,
             Barberies
             ,
             Prunes
             and
             Sugar
             ,
             and
             so
             serue
             it
             vp
             .
          
        
         
           
             How
             to
             bake
             a
             Carpe
             .
          
           
             After
             you
             haue
             drawne
             ,
             washt
             and
             scalded
             a
             faire
             large
             Carpe
             ,
             season
             it
             with
             pepper
             ,
             salt
             and
             Nutmeg
             ,
             and
             then
             put
             it
             into
             a
             coffin
             with
             good
             store
             of
             sweete
             butter
             ,
             and
             then
             cast
             on
             Raysins
             of
             the
             Sunne
             ,
             the
             iuyce
             of
             Lemons
             ,
             and
             some
             slices
             of
             orenge
             pils
             ;
             and
             then
             sprinkling
             on
             a
             little
             vinegar
             ,
             close
             vp
             and
             bake
             it
             .
          
        
         
           
             How
             to
             bake
             a
             Tench
             .
          
           
             First
             ,
             let
             your
             Tench
             blood
             in
             the
             tayle
             ,
             then
             scoure
             it
             ,
             wash
             it
             ,
             and
             scald
             it
             ,
             then
             hauing
             dried
             it
             ,
             take
             the
             fine
             crummes
             of
             bread
             ,
             sweete
             Creame
             ,
             the
             yelkes
             of
             
             Egges
             ,
             Currants
             cleane
             washt
             ,
             a
             few
             sweete
             hearbes
             〈◊〉
             small
             ,
             season
             it
             with
             Nutmegs
             and
             Pepper
             ,
             and
             make
             ●t
             into
             a
             stiff●
             paste
             ,
             and
             put
             it
             into
             the
             belly
             of
             the
             T●●ch
             :
             then
             season
             the
             fi●h
             on
             the
             outside
             with
             pepper
             ,
             salt
             and
             Nutmeg
             ,
             and
             so
             put
             it
             into
             a
             deepe
             coffin
             with
             sweete
             Butter
             ,
             and
             so
             close
             vp
             the
             pye
             and
             bake
             it
             :
             then
             when
             it
             is
             enough
             ,
             draw
             it
             ,
             and
             open
             it
             ,
             and
             put
             into
             it
             a
             good
             pe●ce
             of
             preserued
             Orenge
             minst
             :
             then
             take
             Vinegar
             ,
             Nutmeg
             ,
             Butter
             ,
             Sugar
             ,
             and
             the
             yelke
             of
             a
             new-layd
             egge
             ,
             and
             boyle
             it
             on
             a
             Chaffing-dish
             and
             coales
             ,
             alwayes
             stirring
             it
             to
             keepe
             it
             from
             curding
             ;
             then
             powre
             it
             into
             the
             pye
             ,
             shake
             it
             well
             ,
             and
             so
             serue
             it
             vp
             .
          
        
         
           
             How
             to
             st●w
             a
             Trout
             .
          
           
             Take
             a
             large
             Trout
             ,
             faire
             trimd
             ,
             and
             wash
             it
             ,
             and
             put
             it
             into
             a
             deepe
             pewter
             dish
             ,
             then
             take
             halfe
             a
             pint
             of
             sweete
             wine
             ,
             with
             a
             lumpe
             of
             butter
             ,
             and
             a
             little
             whole
             m●ce
             ,
             pa●sley
             ,
             sauory
             and
             time
             ,
             mince
             them
             all
             small
             ,
             and
             put
             them
             into
             the
             Trouts
             belly
             ,
             and
             so
             let
             it
             stew
             a
             quarter
             of
             an
             houre
             :
             then
             minse
             the
             yelke
             of
             an
             hard
             Egge
             ,
             strow
             it
             on
             the
             Trout
             ,
             and
             laying
             the
             hearbs
             about
             it
             ;
             and
             scraping
             on
             sugar
             ,
             serue
             it
             vp
             .
          
        
         
           
             How
             to
             bake
             Eeles
             .
          
           
             After
             you
             haue
             drawne
             your
             Eeles
             ,
             chop
             them
             into
             small
             peeces
             of
             three
             or
             foure
             inches
             ,
             and
             season
             them
             with
             Pepper
             ,
             Salt
             and
             Ginger
             ,
             and
             so
             put
             them
             into
             a
             coffin
             with
             a
             good
             lumpe
             of
             butter
             ,
             great
             Raysins
             ;
             Onions
             small
             chopt
             ,
             and
             so
             close
             it
             ,
             bake
             it
             ,
             and
             serue
             it
             vp
             .
          
        
         
           
             OF
             The
             pastery
             and
             baked
             mea●es
          
           
             Next
             to
             these
             already
             rehearsed
             ,
             our
             
               Engl●sh
               House-w●fe
            
             must
             be
             skilfull
             in
             pastery
             ,
             and
             know
             how
             and
             in
             what
             manner
             to
             bake
             all
             sorts
             of
             meate
             ,
             and
             what
             past
             is
             fit
             for
             euery
             meate
             ,
             and
             how
             to
             handle
             and
             compound
             such
             pasts
             :
             As
             for
             example
             ,
             red
             Deere
             venison
             ,
             wilde
             Boare
             ,
             Gammons
             of
             Bacon
             ,
             Swans
             ,
             Elkes
             ,
             Porpus
             ,
             and
             such
             like
             standing
             dishes
             ,
             which
             must
             be
             kept
             long
             ,
             wold
             
             be
             bak't
             in
             a
             moyst
             ,
             thicke
             ,
             rough
             ,
             course
             ,
             &
             long
             lasting
             crust
             ,
             and
             therefore
             of
             al
             other
             your
             Rye
             paste
             it
             best
             for
             that
             purpose
             :
             your
             Turkie
             ,
             Capon
             ,
             Pheasant
             ,
             Part●idg●
             ,
             Veale
             ,
             Peacocks
             ,
             Lambe
             ,
             and
             al●
             sorts
             of
             water-fow●e
             which
             are
             to
             come
             to
             the
             table
             more
             then
             once
             (
             yet
             not
             m●ny
             dayes
             ,
             would
             be
             bak't
             in
             a
             good
             white
             crust
             ,
             somewhat
             thick
             ,
             therefore
             your
             Wheate
             is
             fit
             for
             them
             :
             your
             Chickens
             ,
             Calues-feet
             ,
             Oliues
             ,
             Potatoes
             ,
             Quinces
             ,
             Fallow
             Deere
             and
             such
             like
             ,
             which
             are
             most
             commonly
             eaten
             hot
             ,
             would
             be
             in
             the
             finest
             ,
             shortest
             and
             thinnest
             crust
             ;
             therefore
             your
             fine
             wheat
             flower
             which
             is
             a
             little
             baked
             in
             the
             ouen
             before
             it
             be
             kneaded
             is
             the
             best
             for
             that
             purpose
             .
          
        
         
           
             Of
             the
             mixture
             of
             pasts
             .
          
           
             To
             speake
             then
             of
             the
             mixture
             and
             kneading
             of
             pasts
             ,
             you
             shall
             vnderstand
             that
             your
             rye
             paste
             would
             be
             kneaded
             onely
             with
             hot
             water
             and
             a
             little
             butter
             ,
             or
             sweete
             seame
             and
             Rye
             flower
             very
             finely
             sifted
             ,
             and
             it
             would
             be
             made
             tough
             &
             stiffe
             ,
             that
             it
             may
             stand
             well
             in
             the
             rising
             ,
             for
             the
             coffin
             therof
             must
             euer
             be
             very
             deep
             ;
             your
             course
             wheat
             crust
             would
             be
             kneaded
             with
             hot
             water
             ,
             o●
             Mutton
             broth
             ,
             and
             good
             store
             of
             butter
             ,
             and
             the
             paste
             made
             stiffe
             and
             tough
             ,
             because
             that
             ●ffin
             must
             be
             deepe
             also
             ;
             you●
             fine
             wheat
             crust
             must
             be
             kneaded
             with
             as
             much
             butter
             as
             water
             ▪
             and
             the
             past
             made
             reasonable
             ●y
             the
             and
             gentle
             ,
             into
             which
             you
             must
             put
             three
             or
             foure
             egges
             or
             more
             ,
             according
             to
             the
             quantity
             you
             blend
             together
             ,
             for
             they
             will
             giue
             it
             a
             suffici●nt
             s●●ffening
             .
          
        
         
           
             Of
             puff●
             past
             .
          
           
             Now
             for
             the
             making
             of
             puff●
             past
             of
             the
             best
             kind
             ,
             you
             shall
             take
             the
             finest
             wheat
             flowre
             after
             it
             hath
             bin
             a
             little
             back't
             in
             a
             pot
             in
             the
             ou●n
             ▪
             and
             blend
             it
             we●l
             with
             egges
             whites
             and
             yelkes
             a●l
             together
             ,
             and
             af●er
             the
             paste
             is
             well
             kneaded
             ,
             roul●
             out
             a
             p●rt
             thereof
             as
             thinne
             as
             you
             please
             ,
             and
             then
             spread
             cold
             sweete
             butter
             ouer
             the
             
             same
             ,
             then
             vpon
             the
             same
             butter
             role
             another
             leafe
             of
             the
             paste
             as
             before
             ;
             and
             spread
             it
             with
             butter
             also
             ;
             and
             thus
             role
             leafe
             vpon
             leafe
             with
             butter
             betweene
             till
             it
             be
             as
             thicke
             as
             you
             thinke
             good
             :
             and
             with
             it
             either
             couer
             any
             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
             paste
             vse
             sugar
             ,
             but
             it
             is
             certaine
             it
             will
             hinder
             the
             rising
             thereof
             ;
             and
             therefore
             when
             your
             puft
             paste
             is
             bak't
             ,
             you
             shall
             dissolue
             sugar
             into
             Rose-water
             ,
             and
             drop
             it
             into
             the
             paste
             as
             much
             as
             it
             will
             by
             any
             meanes
             receiue
             ,
             and
             then
             set
             it
             a
             little
             while
             in
             the
             ouen
             after
             and
             it
             will
             be
             sweete
             enough
             .
          
        
         
           
             〈◊〉
             baking
             Red
             Deere
             ,
             o●●allow
             ,
             or
             any
             thing
             to
             keepe
             〈◊〉
             .
          
           
             When
             you
             bake
             red
             Deere
             ,
             you
             shall
             first
             parboile
             it
             and
             take
             out
             the
             bones
             ,
             then
             you
             shall
             if
             it
             be
             leane
             larde
             it
             ,
             if
             fat
             saue
             the
             charge
             ,
             then
             put
             it
             into
             a
             presse
             to
             squese
             out
             the
             blood
             ;
             then
             for
             a
             night
             lay
             it
             in
             a
             meare
             sauce
             made
             of
             Vinegar
             ,
             small
             drinke
             and
             salt
             ,
             and
             then
             taking
             it
             forth
             ,
             season
             it
             well
             with
             Pepper
             finely
             beaten
             ,
             and
             salt
             well
             mixt
             together
             ,
             and
             see
             that
             you
             lay
             good
             store
             thereof
             ,
             both
             vpon
             and
             in
             euery
             open
             and
             hollow
             place
             of
             the
             Venison
             ;
             but
             by
             no
             meanes
             cut
             any
             slashes
             to
             put
             in
             the
             Pepper
             ,
             for
             it
             will
             of
             it selfe
             sinke
             fast
             enough
             into
             the
             flesh
             ,
             and
             be
             more
             pleasant
             in
             the
             eating
             :
             then
             hauing
             raised
             the
             coffin
             ,
             lay
             in
             the
             bottome
             a
             thicke
             course
             of
             butter
             ,
             then
             lay
             the
             flesh
             thereon
             and
             couer
             it
             all
             ouer
             with
             butter
             ,
             and
             so
             bake
             it
             as
             much
             as
             if
             you
             did
             bake
             great
             browne
             bread
             ;
             then
             when
             you
             draw
             it
             ,
             melt
             more
             butter
             with
             three
             or
             foure
             spoonefull
             of
             Vinegar
             ,
             and
             twice
             so
             much
             Claret
             wine
             ,
             and
             at
             a
             vent
             hole
             on
             the
             toppe
             of
             the
             lidde
             powre
             in
             the
             same
             till
             it
             can
             receiue
             no
             more
             ,
             and
             so
             let
             it
             stand
             and
             coole
             ;
             and
             in
             this
             sort
             you
             may
             bake
             Fallow-Deere
             ,
             or
             Swanne
             ,
             or
             whatsoeuer
             else
             you
             
             please
             to
             keepe
             cold
             ,
             the
             meare
             sauce
             onely
             being
             left
             out
             which
             is
             onely
             proper
             to
             red
             Deere
             :
             
             And
             if
             to
             your
             meare
             sauce
             you
             adde
             a
             little
             Turnesole
             ,
             and
             therein
             steepe
             beefe
             ,
             or
             Ramme-mutton
             :
             you
             may
             also
             in
             the
             same
             manner
             take
             the
             first
             for
             Red
             Deere
             Venison
             ,
             and
             the
             latter
             for
             Fallow
             ,
             and
             a
             very
             good
             iudgement
             shall
             not
             be
             able
             to
             say
             otherwise
             ,
             then
             that
             it
             is
             of
             it selfe
             perfect
             Venison
             ,
             both
             in
             taste
             ,
             colour
             ,
             and
             the
             manner
             of
             cuttting
             .
          
        
         
           
             ☜
             To
             bake
             a
             ●ustard
             or
             Dowset
             .
          
           
             To
             bake
             an
             excellent
             Custard
             or
             Dowset
             :
             you
             shall
             take
             good
             store
             of
             egges
             ,
             and
             putting
             away
             one
             quarter
             of
             the
             whites
             ,
             beate
             them
             exceeding
             well
             in
             a
             bason
             ,
             and
             then
             mixe
             with
             them
             the
             sweetest
             and
             thickest
             creame
             you
             can
             get
             ,
             for
             if
             it
             be
             any
             thing
             thinne
             ,
             the
             Custard
             will
             be
             wheyish
             :
             then
             season
             it
             with
             salt
             ,
             sugar
             ,
             cinamon
             ,
             cloues
             ,
             mace
             ,
             and
             a
             little
             Nutmegge
             :
             which
             done
             raise
             your
             coffins
             of
             good
             tough
             wheate
             paste
             ,
             being
             the
             second
             sort
             before
             spoke
             of
             ,
             and
             if
             you
             please
             raise
             it
             in
             pretty
             workes
             ,
             or
             angular
             formes
             ,
             which
             you
             may
             doe
             by
             fixing
             the
             vpper
             part
             of
             the
             crust
             to
             the
             nether
             with
             the
             yelks
             of
             egges
             :
             then
             when
             the
             coffins
             are
             ready
             ,
             strow
             the
             bottomes
             a
             good
             thicknesse
             ouer
             with
             Currants
             and
             Sugar
             ,
             then
             set
             them
             into
             the
             Ouen
             ,
             and
             fill
             them
             vp
             with
             the
             confection
             before
             blended
             ,
             and
             so
             drawing
             them
             ,
             adorne
             all
             the
             toppes
             with
             Carraway
             Cumfets
             ,
             and
             the
             slices
             of
             Dates
             pickt
             right
             vp
             ,
             and
             so
             serue
             them
             vp
             to
             the
             table
             .
             To
             preuent
             the
             wheyishnes
             of
             the
             Custard
             ,
             dissolue
             into
             the
             first
             confection
             a
             little
             Issingglasse
             and
             all
             will
             be
             firme
             .
          
        
         
           
             To
             bake
             an
             Oliue-pye
             .
          
           
             To
             make
             an
             execelle●t
             Oliue-pie
             :
             take
             sweete
             hearbs
             as
             Violet
             leaues
             ,
             Strawberry
             leaues
             ,
             Spinage
             ,
             Succory
             ,
             Endine
             ,
             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
             egges
             with
             Currants
             ,
             Cinamon
             ,
             Cloues
             and
             Mace
             ,
             and
             and
             chop
             them
             amongst
             the
             hearbs
             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
             ,
             strow
             in
             the
             bottome
             the
             remainder
             of
             the
             hearbs
             ,
             with
             a
             few
             great
             Raisins
             hauing
             the
             stones
             pickt
             out
             :
             then
             put
             in
             the
             Oliues
             and
             couer
             them
             with
             great
             Raisins
             and
             a
             few
             Prunes
             :
             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
             make
             a
             Ma●row
             b●ne
             pye
             .
          
           
             To
             bake
             the
             best
             Marrow-bone-pye
             ,
             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
             beene
             boiled
             ,
             and
             are
             diuided
             from
             the
             thistle
             :
             then
             couer
             them
             ouer
             with
             marrow
             ,
             Currants
             ,
             and
             great
             Raisins
             ,
             the
             stones
             pickt
             out
             :
             then
             lay
             a
             course
             of
             Potatoes
             cut
             in
             thicke
             slices
             ,
             after
             they
             haue
             beene
             boiled
             soft
             ,
             and
             are
             cleane
             pild
             :
             then
             couer
             them
             with
             marrow
             ,
             Currants
             ,
             great
             Raisins
             ,
             Sugar
             and
             Cinamon
             :
             then
             lay
             a
             layer
             of
             candied
             Eringo-rootes
             mixt
             very
             thicke
             with
             the
             slices
             of
             Dates
             :
             then
             couer
             it
             with
             marrow
             ,
             Currants
             ,
             great
             Raisins
             ,
             Sugar
             ,
             Cinamon
             and
             Dates
             ,
             with
             a
             few
             Damaske-prunes
             ,
             and
             so
             bake
             it
             :
             and
             after
             it
             is
             bakt
             powre
             into
             it
             as
             long
             as
             
             it
             will
             receiue
             it
             white-wine
             ,
             rose-water
             ,
             sugar
             ,
             cinamon
             ,
             and
             vinegar
             ,
             mixt
             together
             ,
             and
             candie
             all
             the
             couer
             with
             rose-water
             and
             sugar
             onely
             ;
             and
             so
             set
             it
             into
             the
             ouen
             a
             little
             ,
             and
             after
             serue
             it
             forth
             .
          
        
         
           
             To
             bake
             a
             chicken-pie
             .
          
           
             To
             bake
             a
             chicken-pie
             ,
             after
             you
             haue
             trust
             your
             chickens
             ,
             broken
             their
             legges
             and
             breast-bones
             ,
             and
             raised
             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
             raisins
             ,
             prunes
             ,
             cinamon
             ,
             sugar
             ,
             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
             yelkes
             of
             two
             or
             three
             egs
             beaten
             amongst
             it
             ;
             and
             so
             serue
             it
             forth
             .
          
        
         
           
             ☜
             Additions
             to
             the
             Pastery
             ▪
             Venison
             of
             Hares
             .
          
           
             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
             wooden
             pestle
             let
             a
             strong
             person
             beate
             it
             exceedingly
             ,
             and
             euer
             as
             it
             is
             beating
             ,
             let
             one
             sprinkle
             in
             vinegar
             and
             some
             salt
             ;
             then
             when
             it
             is
             sufficiently
             beaten
             ,
             take
             it
             out
             of
             the
             morter
             ,
             and
             put
             it
             into
             boiling
             water
             and
             parboile
             it
             :
             when
             it
             is
             parboild
             ,
             take
             it
             and
             lay
             it
             on
             a
             table
             in
             a
             round
             lumpe
             ,
             and
             lay
             a
             board
             ouer
             it
             ,
             &
             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-Deere
             ,
             which
             is
             formerly
             declared
             .
          
        
         
           
             To
             bake
             a
             Hare
             pye
             .
          
           
             Take
             a
             Hare
             and
             pick
             off
             all
             the
             flesh
             from
             the
             bones
             ,
             and
             only
             reserue
             the
             head
             ,
             then
             parboile
             it
             well
             :
             which
             done
             ,
             take
             it
             out
             and
             let
             it
             coole
             ,
             assoone
             as
             it
             is
             cold
             ,
             take
             at
             least
             a
             pound
             and
             halfe
             of
             Raisins
             of
             the
             Sunne
             ,
             and
             take
             out
             the
             stones
             :
             then
             mixe
             them
             with
             a
             good
             
             quantity
             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
             
               Raisins
               ,
               Cloues
            
             and
             
               Mace
               ,
               Cinamon
            
             and
             Salt
             :
             then
             hauing
             raised
             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
             legges
             ,
             and
             then
             couer
             the
             coffin
             and
             bake
             it
             as
             other
             bak't
             meates
             of
             that
             nature
             .
          
        
         
           
             A
             Gammon
             of
             Bacon-pie
             .
          
           
             Take
             a
             Gammon
             of
             Bacon
             and
             onely
             wash
             it
             cleane
             ,
             and
             then
             boile
             it
             on
             a
             soft
             gentle
             fire
             ,
             til●
             it
             be
             boiled
             as
             tender
             as
             is
             possible
             ,
             euer
             and
             anon
             fleeting
             it
             cleane
             ,
             that
             by
             all
             meanes
             it
             may
             boile
             white
             :
             then
             take
             off
             the
             swerd
             ,
             and
             s●ar●e
             it
             very
             well
             with
             all
             manner
             of
             sweete
             and
             pleasant
             serssing
             hearbs
             :
             then
             strow
             store
             of
             Pepper
             ouer
             it
             ,
             and
             pricke
             it
             thicke
             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
             fal●
             vppon
             the
             Bacon
             :
             then
             couer
             it
             ,
             and
             make
             the
             proportion
             of
             a
             Pigges
             head
             in
             paste
             vpon
             it
             ,
             and
             then
             bake
             it
             as
             you
             bake
             
               Red
               Deere
            
             ,
             or
             things
             of
             the
             like
             nature
             ,
             onely
             the
             Paste
             would
             be
             of
             Wheate-meale
             .
          
        
         
           
             A
             Herring-pie
             .
             ☞
          
           
             Take
             white
             pickled
             Herrings
             of
             one
             nights
             watering
             and
             boyle
             them
             a
             little
             :
             then
             pill
             off
             the
             skinne
             and
             take
             onely
             the
             backs
             of
             them
             ,
             and
             picke
             the
             fish
             cleane
             from
             the
             bones
             ,
             then
             take
             good
             store
             of
             Raisins
             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
             ●o
             it
             good
             store
             of
             
               Currants
               ,
               Sugar
               ▪
               Cinamon
            
             ,
             slic't
             Dates
             ,
             and
             so
             put
             
             it
             into
             the
             coffin
             with
             good
             store
             of
             very
             sweet
             Butter
             ,
             and
             so
             couer
             it
             ,
             and
             leaue
             onely
             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
             out
             ,
             and
             take
             Claret-wine
             and
             a
             little
             
               Veriuice
               ,
               Sugar
               ,
               Cinamon
            
             ,
             and
             sweet
             Butter
             ,
             and
             boile
             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
             Sugar
             ,
             and
             the
             sides
             of
             the
             dish
             trimmed
             with
             Sugar
             .
          
        
         
           
             A
             Ling
             pi●
             .
          
           
             Take
             a
             Iole
             of
             the
             best
             Ling
             that
             is
             not
             much
             watred
             ,
             and
             is
             well
             sodden
             and
             cold
             ,
             but
             whilest
             it
             is
             hot
             take
             off
             the
             skin
             ,
             and
             pare
             it
             cleane
             vnderneath
             ,
             and
             pick
             out
             the
             bones
             cleane
             from
             the
             fish
             :
             then
             cut
             it
             into
             grosse
             bits
             and
             let
             it
             lie
             :
             then
             take
             the
             yelks
             of
             a
             dozen
             Egges
             boild
             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-herbs
             ,
             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
             sweete
             Butter
             ,
             so
             as
             it
             may
             swimme
             therein
             ,
             and
             then
             couer
             it
             ,
             and
             leaue
             a
             vent
             hole
             open
             in
             the
             top
             when
             it
             is
             bak't
             ,
             draw
             it
             ,
             and
             take
             
               Vertuice
               ,
               Sugar
               ,
               Cinamon
            
             and
             Butter
             ,
             and
             boile
             them
             together
             ,
             and
             first
             with
             a
             feather
             annoynt
             all
             the
             lid
             ouer
             with
             that
             liquor
             ,
             and
             then
             scrape
             good
             store
             of
             Sugar
             vpon
             it
             ;
             then
             powre
             the
             rest
             of
             the
             liquor
             in
             at
             the
             vent
             hole
             ,
             &
             then
             set
             it
             into
             the
             Ouen
             againe
             for
             a
             very
             little
             space
             ,
             and
             then
             serue
             it
             vp
             as
             pies
             of
             the
             s●me
             natu●e
             ,
             and
             both
             these
             pies
             of
             fish
             before
             rehearsed
             ,
             are
             especa●l
             Lenten
             di●hes
             .
          
        
         
           
             ☞
             A
             No●●ol●e
             ●ool●
             .
          
           
             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
             
               Sugar
               ,
               Cinamon
            
             and
             a
             Nutmegge
             cut
             into
             foure
             quarters
             ,
             and
             so
             boile
             it
             well
             :
             then
             take
             the
             yelkes
             of
             foure
             Egs
             ,
             and
             take
             off
             the
             filmes
             ,
             and
             beate
             them
             well
             with
             a
             little
             sweete
             Creame
             :
             then
             take
             the
             foure
             quarters
             of
             the
             Nutmegge
             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
             Carraway
             Comfets
             ,
             and
             pricke
             vp
             some
             Cinamon
             Comfets
             ,
             and
             some
             slic't
             Dates
             ;
             or
             for
             want
             thereof
             ,
             scrape
             all
             ouer
             it
             some
             Sugar
             ,
             and
             trim
             the
             sides
             of
             the
             dish
             with
             Sugar
             ,
             and
             so
             serue
             it
             vp
             .
          
        
         
           
             A
             Trifle
             .
          
           
             Take
             a
             pint
             of
             the
             best
             and
             thickest
             Creame
             ,
             and
             set
             it
             on
             the
             fire
             in
             a
             cleane
             skillet
             ,
             and
             put
             into
             it
             
               Sugar
               ,
               Cinamon
            
             ,
             and
             a
             Nutmegge
             cut
             into
             foure
             quarters
             ,
             and
             so
             boile
             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
             Sugar
             vpon
             it
             ,
             and
             so
             serue
             it
             vp
             ,
             and
             this
             you
             may
             serue
             either
             in
             dish
             ,
             glasse
             ,
             or
             other
             plate
             .
          
        
         
           
             A
             Calues
             f●-pye
             .
          
           
             Take
             Calues
             feete
             well
             boild
             ,
             and
             picke
             all
             the
             meate
             from
             the
             bones
             :
             then
             being
             cold
             〈◊〉
             red
             it
             as
             small
             as
             you
             can
             ,
             then
             season
             it
             with
             Cloues
             and
             Mace
             ,
             and
             put
             in
             good
             store
             of
             
               Currants
               ,
               Raisins
            
             ,
             and
             Prunes
             :
             then
             put
             i●
             into
             the
             coffin
             with
             good
             store
             of
             sweete
             Butter
             ,
             then
             breake
             in
             whole
             stickes
             of
             Cinamon
             ,
             and
             a
             Nutmegge
             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
             .
          
        
         
           
             Oysterpye
             .
          
           
             Take
             of
             the
             greatest
             Oysters
             drawne
             from
             the
             shells
             ,
             and
             parboile
             them
             in
             Veriuice
             :
             then
             put
             them
             into
             a
             cuslander
             ,
             and
             let
             all
             the
             moysture
             run
             from
             them
             ,
             till
             they
             be
             as
             dry
             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
             Sugar
             ,
             with
             whole
             M●c●
             ,
             whole
             Cloues
             ,
             whole
             Cinamon
             ,
             and
             Nutmeg
             sl●c'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
             ,
             Sugar
             ,
             Cinamon
             ,
             and
             sweete
             but●er
             ,
             and
             melt
             it
             together
             ;
             then
             first
             trim
             the
             lid
             therewith
             ,
             and
             candie
             it
             with
             Sugar
             ;
             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
             Sugar
             .
             Now
             some
             vse
             to
             put
             to
             this
             pie
             O●i●ns
             sliced
             and
             shred
             ,
             but
             that
             is
             referred
             to
             discretion
             ,
             and
             to
             the
             pleasure
             of
             the
             taste
             .
          
        
         
           
             To
             recouer
             Venis●n
             ha●
             is
             tainted
             .
             ☜
          
           
             Take
             strong
             Ale
             ,
             and
             put
             to
             it
             of
             Wine-vinegar
             as
             much
             as
             will
             make
             it
             sharpe
             :
             then
             set
             it
             on
             the
             fire
             ,
             and
             boile
             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
             houres
             :
             then
             take
             it
             out
             from
             that
             mea●
             〈◊〉
             ,
             and
             presse
             it
             well
             ;
             then
             parboyle
             it
             ,
             and
             season
             it
             with
             Pepper
             and
             Salt
             ,
             and
             bake
             it
             ,
             as
             hath
             beene
             before
             shewed
             in
             this
             Chapter
             .
          
        
         
           
             A
             Che●et
             py●
          
           
             Take
             the
             brawnes
             and
             the
             wings
             of
             Capons
             and
             Chickens
             after
             they
             haue
             beene
             rosted
             ,
             and
             pull
             away
             the
             
             skin
             ,
             then
             shred
             them
             with
             ●e
             Mutten
             suet
             very
             small
             ,
             then
             season
             it
             with
             
               Cloues
               ,
               Mace
               ,
               Cinamon
               ,
               Sugar
            
             and
             Salt
             ▪
             then
             put
             to
             Ra●sins
             of
             the
             Sunne
             &
             Currants
             ,
             and
             slic't
             Dates
             ,
             and
             Orenge
             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
             
             Carraway-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
             .
          
        
         
           
             A
             minc't
             pie
             .
          
           
             Take
             a
             Legge
             of
             Mutton
             ,
             and
             cut
             the
             best
             of
             the
             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
             spread
             it
             abroad
             ,
             and
             season
             it
             with
             Pepper
             and
             
               Salt
               ,
               Cloues
            
             and
             Mace
             :
             then
             put
             in
             good
             store
             of
             Currants
             ,
             great
             Raisins
             and
             Prunes
             cleane
             washt
             and
             pickt
             ,
             a
             few
             Dates
             slic't
             ,
             and
             some
             Orenge
             pills
             sl●c'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
             Sugar
             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
             bee
             parboyld
             ,
             and
             the
             Veale
             will
             aske
             a
             double
             quantity
             of
             Suet
             .
          
        
         
           
             A
             Pippen
             p●e
             .
          
           
             Take
             of
             the
             fairest
             and
             best
             Pippins
             ,
             and
             pare
             there
             ,
             and
             make
             a
             hole
             in
             the
             top
             of
             them
             ;
             then
             pricke
             in
             each
             hole
             a
             Cloue
             or
             two
             ,
             then
             put
             them
             into
             the
             coffin
             ,
             then
             breake
             in
             whole
             stickes
             of
             Cinamon
             ,
             and
             slices
             of
             Orenge
             pills
             and
             Dates
             ,
             and
             on
             the
             top
             of
             euery
             Pippin
             a
             little
             peece
             of
             sweete
             butter
             :
             then
             fill
             the
             coffin
             ,
             and
             couer
             the
             Pippins
             ouer
             with
             Sugar
             ;
             then
             close
             vp
             the
             pie
             ,
             and
             bake
             it
             ,
             as
             you
             bake
             pies
             of
             the
             like
             nature
             ,
             
             and
             when
             it
             is
             bak't
             ,
             annoint
             the
             lidde
             ouer
             with
             store
             of
             sweete
             butter
             ,
             and
             then
             strow
             Sugar
             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
             .
          
        
         
           
             A
             Warden-pie
             ,
             or
             quince-pie
             .
             ☜
          
           
             Take
             of
             the
             fairest
             and
             best
             Wardens
             ,
             and
             pare
             them
             ,
             and
             take
             out
             the
             hard
             chores
             on
             the
             top
             ,
             and
             cut
             the
             sharpe
             ends
             at
             the
             bottome
             flat
             ;
             then
             boyle
             them
             in
             White-wine
             and
             Sugar
             ,
             vntill
             the
             sirrup
             grow
             thicke
             :
             then
             take
             the
             Wardens
             ,
             from
             the
             sirrup
             into
             a
             cleane
             dish
             ,
             and
             let
             them
             coole
             ;
             then
             set
             them
             into
             the
             coffin
             ,
             and
             prick
             Cloues
             in
             the
             tops
             ,
             with
             whole
             sticks
             of
             Cinamon
             ,
             and
             great
             store
             of
             Sugar
             ,
             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
             Sugar
             and
             some
             
               Rose
               water
            
             ,
             and
             boyle
             it
             againe
             a
             little
             ,
             then
             powre
             it
             in
             at
             the
             vent-hole
             ,
             &
             shake
             the
             pie
             well
             ;
             then
             take
             sweet
             butter
             and
             
               Rose
               water
            
             melted
             ,
             and
             with
             it
             annoint
             the
             pie-lid
             all
             ouer
             ,
             and
             then
             strow
             vpon
             it
             store
             of
             Sugar
             ,
             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
             .
          
        
         
           
             To
             preserue
             quinces
             to
             bake
             all
             the
             yeare
             .
          
           
             Take
             the
             best
             and
             sweetest
             worte
             ,
             and
             put
             to
             it
             good
             store
             of
             Sugar
             ;
             then
             pate
             and
             chore
             the
             Quinces
             cleane
             ▪
             and
             put
             them
             therein
             ,
             and
             boyle
             them
             till
             they
             grow
             tender
             :
             then
             take
             out
             the
             Quinces
             and
             let
             them
             coole
             ,
             &
             let
             the
             pickle
             in
             which
             they
             were
             boild
             ,
             stand
             to
             coole
             also
             ;
             then
             straine
             it
             through
             a
             raunge
             or
             siue
             ,
             then
             put
             the
             Quinces
             into
             a
             sweete
             earthen
             pot
             ,
             then
             powre
             the
             p●ck●e
             or
             sirrup
             vnto
             them
             ,
             so
             as
             all
             the
             Quinces
             may
             be
             quite
             couered
             all
             ouer
             ;
             then
             stop
             vp
             the
             pot
             close
             ,
             
             and
             let
             it
             in
             a
             dry
             place
             ,
             and
             once
             in
             sixe
             or
             seuen
             weeks
             looke
             vnto
             it
             ;
             and
             if
             you
             see
             it
             shrinke
             ,
             or
             doe
             begin
             to
             hoare
             or
             mould
             ▪
             then
             powre
             out
             the
             pickle
             or
             sirrup
             ,
             and
             renewing
             it
             ,
             boyle
             it
             ouer
             againe
             ,
             and
             as
             before
             put
             it
             to
             the
             Qu●nc●s
             being
             cold
             and
             thus
             you
             may
             preserue
             them
             for
             the
             vse
             of
             baking
             ,
             or
             otherwise
             all
             the
             yeere
             .
          
        
         
           
             A
             pippen
             Tart.
             
          
           
             Take
             P●ppins
             of
             the
             fairest
             ,
             and
             p●re
             them
             ,
             and
             then
             diuide
             them
             ●ust
             in
             the
             h●lfes
             ,
             and
             take
             out
             the
             chores
             cleane
             :
             then
             hauing
             ●old
             out
             the
             coffin
             flat
             ,
             and
             raisd
             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
             sticke
             of
             Sinamon
             ,
             and
             a
             little
             bit
             of
             butter
             :
             then
             couer
             all
             cleane
             ouer
             with
             Sugar
             ,
             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
             boyled
             Butter
             and
             
               rose
               water
            
             together
             ,
             anoynt
             all
             the
             lid
             ouer
             therewith
             ,
             and
             then
             scrape
             or
             strow
             on
             it
             good
             store
             of
             Sugar
             ,
             and
             so
             set
             it
             in
             the
             ouen
             againe
             ,
             and
             after
             serue
             it
             vp
             .
          
        
         
           
             A
             codlin
             Tart.
             
          
           
             Take
             greene
             Apples
             from
             the
             tree
             ,
             and
             codle
             them
             in
             sca●ding
             water
             wi●hout
             breaking
             ;
             then
             pill
             the
             thinne
             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
             Sugar
             is
             cast
             in
             ,
             see
             you
             sprinkle
             vpon
             a
             good
             store
             of
             Rose-water
             ,
             then
             close
             it
             ,
             and
             doe
             as
             before
             shewed
             .
          
        
         
           
             ☞
             A
             codling
             pie·
          
           
             Take
             Codlins
             as
             before
             said
             ,
             and
             pill
             them
             and
             diuide
             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
             Sinamon
             ;
             then
             couer
             them
             all
             ouer
             with
             Sugar
             ,
             then
             lay
             
             another
             leare
             of
             Codlins
             ,
             and
             doe
             as
             beforesaid
             ,
             and
             so
             another
             ,
             till
             the
             coffin
             be
             all
             filled
             ;
             then
             couer
             all
             with
             Sugar
             ,
             and
             here
             and
             there
             a
             Cloue
             and
             a
             Cinamon-sticke
             ,
             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
             Sugar
             ,
             and
             giue
             it
             one
             boile
             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
             lidde
             (
             as
             was
             before
             shewed
             in
             the
             like
             pies
             and
             tarts
             )
             set
             it
             into
             the
             ouen
             againe
             for
             halfe
             an
             houre
             ,
             and
             so
             serue
             it
             forth
             .
          
        
         
           
             A
             Cherry
             Tart.
             
          
           
             Take
             the
             fairest
             Cherries
             you
             can
             get
             ,
             and
             pick
             them
             cleane
             from
             leaues
             and
             stalkes
             :
             then
             spread
             out
             your
             coffin
             as
             for
             your
             Pippin-tart
             ,
             and
             couer
             the
             bottome
             with
             Sugar
             :
             then
             couer
             the
             Sugar
             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
             Sugar
             ,
             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
             ,
             Bi●berries
             ,
             or
             any
             other
             Berrie
             whatsoeuer
             .
          
        
         
           
             A
             Rice
             Tart.
             
          
           
             Take
             Rice
             that
             is
             cleane
             picked
             ,
             and
             boyle
             it
             in
             sweet
             Creame
             ,
             till
             it
             be
             very
             soft
             :
             then
             let
             it
             stand
             and
             coole
             ,
             and
             put
             into
             it
             good
             store
             of
             Cinamon
             and
             Sugar
             ,
             and
             the
             yelkes
             of
             a
             couple
             of
             Egges
             and
             some
             Currants
             ,
             stir
             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
             sweet
             butter
             vpon
             it
             all
             ouer
             ,
             
             and
             scrape
             some
             sugar
             ouer
             it
             also
             ,
             then
             couer
             the
             tart
             ,
             and
             bake
             it
             ,
             and
             trim
             it
             in
             all
             points
             ,
             as
             hath
             bene
             before
             shewed
             ,
             and
             so
             serue
             it
             vp
             .
          
        
         
           
             A
             Florentine
             .
          
           
             Take
             the
             Kidneys
             of
             veale
             after
             it
             hath
             bene
             well
             rosted
             ,
             and
             is
             cold
             :
             then
             shred
             it
             as
             fine
             as
             is
             possible
             ;
             then
             take
             a●l
             sorts
             of
             sweete
             Pot
             hearbs
             ,
             or
             fearsing
             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
             ,
             Sugar
             ,
             Cinamon
             ,
             the
             yelkes
             of
             foure
             egges
             ,
             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
             deepe
             pewter
             dish
             ,
             and
             in
             it
             lay
             your
             paste
             very
             thin
             rowld
             out
             ,
             which
             paste
             you
             must
             mingle
             thus
             :
             Take
             of
             the
             finest
             wheat-flower
             a
             quart
             ,
             and
             a
             quarter
             so
             much
             sugar
             ,
             and
             a
             little
             cinamon
             ;
             then
             breake
             into
             it
             a
             couple
             of
             egges
             ,
             then
             take
             sweet
             creame
             and
             butter
             melted
             on
             the
             fire
             ,
             and
             with
             it
             kne●d
             the
             paste
             ,
             and
             as
             was
             before
             sayd
             ,
             hauing
             spread
             butter
             all
             about
             the
             dishes
             sides
             :
             then
             put
             in
             the
             veale
             ,
             n●
             breake
             peeces
             of
             sweete
             butter
             vpon
             it
             ,
             and
             scrape
             sugar
             ouer
             it
             ;
             then
             rowle
             out
             another
             paste
             reasonable
             ●hicke
             ,
             and
             with
             it
             couer
             the
             dish
             all
             ouer
             ,
             closing
             the
             two
             pasts
             with
             the
             beaten
             whites
             of
             egges
             very
             fast
             together
             :
             then
             with
             your
             knife
             cut
             the
             lid
             into
             diuerse
             pretty
             workes
             according
             to
             your
             fancy
             :
             then
             let
             it
             in
             the
             Ouen
             and
             bake
             it
             with
             pies
             and
             tarts
             of
             like
             nature
             :
             when
             it
             is
             back't
             ,
             draw
             it
             ,
             and
             trim
             the
             lid
             with
             sugar
             ,
             as
             hath
             bene
             shewed
             in
             tarts
             ,
             and
             so
             serue
             it
             vp
             in
             your
             second
             courses
             .
          
        
         
           
             A
             pruen
             tart
             .
          
           
             Take
             of
             the
             fairest
             damaske
             pruens
             you
             can
             get
             ,
             and
             put
             them
             in
             a
             cleane
             pipkin
             with
             faire
             water
             ,
             Sugar
             ,
             vnbruised
             Cinamon
             ,
             and
             a
             braunch
             or
             two
             of
             Rosemary
             ,
             
             and
             if
             you
             haue
             bread
             to
             bake
             ,
             stew
             them
             in
             the
             ouen
             with
             your
             bread
             :
             if
             otherwise
             ,
             stew
             them
             on
             the
             fire
             :
             when
             they
             are
             stewed
             ,
             then
             bruise
             them
             all
             to
             mash
             in
             their
             sirrop
             ,
             and
             strayne
             them
             into
             a
             cleane
             dish
             ;
             then
             boyle
             it
             ouer
             againe
             with
             Sugar
             ,
             Cinamon
             ,
             and
             Rose
             water
             ,
             till
             it
             be
             as
             thicke
             as
             Marmalad
             :
             then
             set
             it
             to
             coole
             ,
             then
             make
             a
             reasonable
             tuffe
             paste
             with
             fine
             flower
             ,
             Water
             ,
             and
             a
             little
             butter
             ,
             and
             rowle
             it
             out
             very
             thinne
             :
             then
             hauing
             patternes
             of
             paper
             cut
             into
             diuerse
             proportions
             ,
             as
             Beastes
             ,
             Birdes
             ,
             armes
             ,
             Knots
             ,
             Flowers
             ,
             and
             such
             like
             :
             Lay
             the
             patternes
             on
             the
             paste
             ,
             and
             so
             cut
             them
             accordingly
             :
             then
             with
             your
             fingers
             pinch
             vpp
             the
             edges
             of
             the
             paste
             ,
             and
             set
             the
             worke
             in
             good
             proportion
             :
             then
             pricke
             it
             well
             all
             ouer
             for
             rising
             ,
             and
             set
             it
             on
             a
             cleane
             sheete
             of
             large
             paper
             ,
             and
             so
             set
             it
             into
             the
             Ouen
             ,
             and
             bake
             it
             hard
             ;
             then
             drawe
             it
             ,
             and
             set
             it
             by
             to
             coole
             :
             and
             thus
             you
             may
             doe
             by
             a
             whole
             Ouen
             full
             at
             one
             time
             ,
             as
             your
             occasion
             of
             expence
             is
             :
             then
             against
             the
             time
             of
             seruice
             comes
             ,
             take
             off
             the
             confection
             of
             pruens
             before
             rehearsed
             ,
             and
             with
             your
             Knife
             ,
             or
             a
             spoone
             fill
             the
             coffin
             according
             to
             the
             thicknesse
             of
             the
             verge
             ;
             then
             strow
             it
             ouer
             all
             with
             Caraway
             comfets
             ,
             and
             pricke
             long
             comfets
             vpright
             in
             it
             ,
             and
             so
             taking
             the
             paper
             from
             the
             bottome
             ,
             serue
             it
             on
             a
             plate
             in
             a
             dish
             or
             charger
             ,
             according
             to
             the
             bignesse
             of
             the
             tart
             ,
             and
             at
             the
             second
             course
             ,
             and
             this
             tart
             carrieth
             the
             colour
             blacke
             .
          
        
         
           
             Ap●le-tart
             .
          
           
             Take
             apples
             and
             pare
             them
             ,
             and
             slice
             them
             thin
             from
             the
             chore
             into
             a
             pipkin
             with
             White
             wine
             ,
             good
             store
             of
             Sugar
             ,
             Cinamon
             ,
             a
             few
             Saunders
             and
             Rosewater
             ,
             and
             boyle
             it
             till
             it
             be
             thicke
             ;
             then
             coole
             it
             ,
             and
             straine
             it
             ,
             and
             beate
             it
             very
             well
             together
             with
             a
             spoone
             :
             then
             put
             it
             into
             the
             coffin
             as
             you
             did
             the
             Pruen
             tart
             ,
             and
             
             adorne
             it
             also
             in
             the
             same
             manner
             ,
             and
             this
             tart
             you
             may
             fill
             thicker
             or
             thinner
             ,
             as
             you
             please
             to
             raise
             the
             edge
             of
             the
             coffin
             ,
             and
             it
             carrieth
             the
             colour
             red
             .
          
        
         
           
             A
             Spinage
             tart
             .
          
           
             Take
             good
             store
             of
             Spinage
             ,
             and
             boyle
             it
             in
             a
             Pipkin
             with
             White-wine
             till
             it
             be
             very
             soft
             as
             pap
             :
             then
             take
             it
             and
             straine
             it
             well
             into
             a
             pewter
             dish
             ,
             not
             leauing
             any
             part
             vnstrained
             :
             then
             put
             to
             it
             Rosewater
             ,
             great
             store
             of
             sugar
             and
             cynamon
             ,
             and
             boyle
             it
             till
             it
             be
             as
             thicke
             as
             Marmalad
             ,
             then
             let
             it
             coole
             ,
             and
             after
             fi●l
             your
             coffin
             ,
             and
             adorne
             it
             ,
             and
             serue
             it
             in
             all
             points
             as
             you
             did
             your
             pruen-tart
             ,
             and
             this
             carrieth
             the
             colour
             greene
             .
          
        
         
           
             A
             yellow
             tart
             .
          
           
             Take
             the
             yelkes
             of
             egs
             ,
             and
             breake
             away
             the
             filmes
             ,
             and
             beate
             th●m
             well
             with
             a
             little
             creame
             :
             then
             take
             of
             the
             sweetest
             a●d
             thickest
             creame
             that
             can
             be
             got
             ,
             and
             set
             it
             on
             the
             fire
             in
             a
             cleane
             skillet
             ,
             and
             put
             into
             it
             sugar
             ,
             cinamon
             and
             rose
             water
             ,
             and
             then
             boyle
             it
             well
             :
             when
             it
             is
             boy●d
             ,
             and
             still
             boyling
             ,
             stirre
             it
             well
             ,
             and
             as
             you
             stirre
             it
             put
             in
             th●
             egs
             ,
             and
             so
             boyle
             it
             ti●l
             it
             curdle
             ;
             then
             take
             i●
             f●om
             the
             fire
             and
             put
             it
             into
             a
             strainer
             ,
             and
             first
             let
             the
             thin
             whay
             runne
             away
             into
             a
             by
             dish
             ,
             then
             straine
             the
             rest
             very
             well
             ,
             and
             beate
             it
             well
             with
             a
             spoo●e
             ,
             and
             so
             put
             it
             into
             the
             tart
             coffin
             ,
             and
             adorne
             it
             as
             you
             did
             your
             pruen
             tart
             ,
             and
             so
             serue
             it
             :
             this
             carrieth
             the
             colour
             yellow
          
        
         
           
             A
             white
             tart
             .
          
           
             Take
             the
             whites
             of
             egs
             and
             beate
             them
             with
             rose-water
             ,
             and
             a
             little
             sweet
             creame
             :
             then
             set
             on
             the
             fire
             good
             thicke
             sweete
             c●eame
             ,
             and
             put
             into
             it
             sugar
             ,
             cynamon
             ,
             rose-water
             ,
             and
             boyle
             it
             well
             ,
             and
             as
             it
             boyles
             stirre
             it
             exceedingly
             ,
             and
             in
             the
             stirring
             put
             in
             the
             whites
             of
             egs
             ;
             then
             bo●le
             i●
             till
             it
             cur●le
             ,
             and
             after
             doe
             in
             al●
             things
             as
             you
             did
             to
             the
             yellow
             tart
             ;
             and
             this
             carrieth
             the
             colour
             white
             ,
             and
             it
             is
             a
             very
             pure
             white
             ,
             and
             therefore
             would
             be
             adorned
             with
             red
             carraway
             comfets
             ,
             and
             as
             this
             to
             
             with
             blaunched
             almonds
             like
             white
             tarts
             and
             full
             as
             pure
             .
             Now
             you
             may
             (
             if
             you
             please
             )
             put
             all
             these
             seuerall
             colours
             ,
             and
             seuerall
             stuffes
             into
             one
             tart
             ,
             as
             thus
             :
             If
             the
             tart
             be
             in
             the
             proportion
             of
             a
             beast
             ,
             the
             body
             may
             be
             of
             one
             colour
             ,
             the
             eyes
             of
             another
             ,
             the
             teeth
             of
             an
             other
             ,
             and
             the
             tallents
             of
             another
             :
             and
             so
             of
             birds
             ,
             the
             body
             of
             one
             colour
             ,
             the
             eyes
             another
             ,
             the
             legges
             of
             an
             other
             ,
             and
             euery
             feather
             in
             the
             wings
             of
             a
             seuerall
             colour
             according
             to
             fancy
             :
             and
             so
             likewise
             in
             armes
             ,
             the
             field
             of
             one
             colour
             ,
             the
             charge
             of
             another
             ,
             according
             to
             the
             forme
             of
             the
             Coat-armour
             ;
             as
             for
             the
             mantles
             ,
             trailes
             and
             deuices
             about
             armes
             ,
             they
             may
             be
             set
             out
             with
             seuerall
             colours
             of
             preserues
             ,
             conserues
             ,
             marmalads
             ,
             and
             goodinyakes
             ,
             as
             you
             shall
             find
             occasion
             or
             inuention
             ,
             and
             so
             likewise
             of
             knots
             ,
             one
             trayle
             of
             one
             colour
             ,
             and
             another
             of
             another
             ,
             and
             so
             of
             as
             many
             as
             you
             please
             .
          
        
         
           
             An
             hearb●
             tart
             .
          
           
             Take
             sorrell
             ,
             spinage
             ,
             parsley
             ,
             and
             boyle
             them
             in
             water
             till
             they
             be
             very
             soft
             as
             pap
             ,
             then
             take
             them
             vp
             ,
             and
             presse
             the
             water
             cleane
             from
             them
             ,
             then
             take
             good
             store
             of
             yelkes
             of
             egges
             boild
             very
             hard
             ,
             and
             chopping
             them
             with
             the
             hearbes
             exceeding
             small
             ,
             then
             put
             in
             good
             store
             of
             currants
             ,
             sugar
             and
             cynamon
             ,
             and
             stirre
             all
             well
             together
             ;
             then
             put
             them
             into
             a
             deepe
             tart
             coffin
             with
             good
             store
             of
             sweete
             butter
             ▪
             and
             couer
             it
             ;
             and
             bake
             it
             like
             a
             pippin
             tart
             ,
             and
             adorne
             the
             lid
             after
             the
             baking
             in
             that
             manner
             also
             ,
             and
             so
             serue
             it
             vp
             .
          
        
         
           
             To
             bake
             a
             pudding
             pye
             .
          
           
             Take
             a
             quart
             of
             the
             best
             creame
             ,
             and
             set
             it
             on
             the
             fire
             ,
             and
             slice
             a
             loa●e
             of
             the
             lightest
             white
             bread
             into
             thinne
             slices
             ,
             and
             pu●
             into
             it
             ,
             and
             let
             it
             stand
             on
             the
             fire
             till
             the
             milke
             begin
             to
             rise
             ;
             then
             take
             it
             off
             ,
             &
             put
             it
             into
             a
             bason
             ,
             and
             let
             it
             stand
             till
             it
             be
             cold
             :
             then
             put
             in
             the
             yelkes
             of
             foure
             egges
             ,
             and
             two
             whites
             ,
             good
             store
             of
             currants
             ,
             
             
               Sugar
               ,
               Cinamon
               ,
               Cloues
               ,
               Mace
               ,
            
             and
             plenty
             of
             Sheepes
             suet
             finely
             shred
             ,
             and
             a
             good
             season
             of
             Salt
             ;
             then
             trim
             your
             pot
             very
             well
             round
             about
             with
             butter
             ,
             and
             so
             put
             it
             your
             pudding
             ,
             and
             bake
             it
             sufficiently
             ,
             then
             when
             you
             serue
             it
             ,
             strow
             Sugar
             vpon
             it
             .
          
        
         
           
             A
             White
             pot
             .
          
           
             Take
             the
             best
             and
             sweetest
             creame
             ,
             and
             boile
             it
             with
             good
             store
             of
             Sugar
             ,
             and
             Cinamon
             ,
             and
             a
             little
             rose-water
             ,
             then
             take
             it
             from
             the
             fire
             and
             put
             into
             it
             cleane
             pickt
             ryce
             ,
             but
             not
             so
             much
             as
             to
             make
             it
             thicke
             ,
             &
             let
             it
             steepe
             therein
             till
             it
             be
             cold
             ;
             then
             put
             in
             the
             yelks
             of
             sixe
             egs
             ,
             &
             two
             whites
             ,
             
               Currants
               ,
               Sugar
               ,
               Sinamon
            
             ,
             and
             Rose-water
             ,
             and
             Salt
             ,
             then
             put
             it
             into
             a
             pan
             ,
             or
             pot
             ,
             as
             〈…〉
             it
             were
             a
             custard
             ;
             and
             so
             bake
             it
             and
             serue
             it
             in
             the
             pot
             it
             is
             baked
             in
             ,
             trimming
             the
             top
             with
             sugar
             or
             comfets
             .
          
        
         
           
             OF
             banqueting
             stuffe
             and
             conceited
             dishes
             .
          
           
             There
             are
             a
             world
             of
             other
             Bak't
             meates
             and
             Pies
             ,
             but
             for
             as
             much
             as
             whosoeuer
             can
             doe
             these
             may
             doe
             all
             the
             rest
             ,
             because
             herein
             is
             contained
             all
             the
             Art
             of
             seasonings
             ,
             I
             will
             trouble
             you
             with
             no
             further
             repetitions
             ▪
             but
             proceede
             to
             the
             manner
             of
             making
             of
             Banqueting
             stuffe
             and
             conceited
             dishes
             ,
             with
             other
             pretty
             and
             curious
             secrets
             ,
             necessary
             for
             the
             vnderstanding
             of
             our
             English
             Hous-wife
             :
             for
             albeit
             they
             are
             not
             of
             generall
             vse
             ,
             yet
             in
             their
             due
             times
             they
             are
             so
             needfull
             for
             adornation
             ,
             that
             whosoeuer
             is
             ignorant
             therein
             ,
             is
             lame
             ,
             and
             but
             the
             halfe
             part
             of
             a
             compleat
             Hous-wife
             .
          
        
         
           
             To
             make
             paste
             of
             Quinces
             .
             ☞
          
           
             To
             make
             paste
             of
             Quinces
             :
             first
             boile
             your
             Quinces
             whole
             and
             when
             they
             are
             soft
             ,
             pare
             them
             and
             cut
             the
             Quince
             from
             the
             core
             ;
             then
             take
             the
             finest
             sugar
             you
             can
             get
             finely
             beaten
             and
             sea●sed
             ,
             and
             put
             in
             a
             little
             Rose-water
             and
             boi●e
             it
             together
             ti●l
             it
             be
             thicke
             ;
             then
             pu●
             in
             the
             cut
             Quinces
             and
             so
             boyle
             them
             together
             t●ll
             it
             be
             st●ffe
             enough
             to
             mold
             ,
             and
             when
             it
             is
             cold
             ,
             then
             role
             it
             and
             print
             it
             ;
             a
             pound
             of
             Quinces
             will
             take
             a
             pound
             of
             sugar
             ,
             
             or
             neere
             thereabouts
             .
          
        
         
           
             To
             make
             thin
             quince
             cakes
             .
          
           
             To
             make
             thin
             Quince
             cakes
             ,
             take
             your
             quince
             when
             it
             is
             boyled
             soft
             as
             before
             said
             ,
             and
             dry
             it
             vpon
             a
             Pewter
             plate
             with
             soft
             heate
             ,
             &
             be
             ouer
             stirring
             of
             it
             with
             a
             slice
             till
             it
             be
             hard
             ;
             then
             take
             searced
             sugar
             quantity
             for
             quantit●
             &
             strow
             it
             into
             the
             quince
             ,
             as
             you
             beate
             it
             in
             a
             woodden
             or
             stone
             morter
             :
             and
             so
             role
             them
             thin
             &
             print
             them
             .
          
        
         
           
             To
             preserue
             quinces
             .
             ☜
          
           
             To
             preserue
             Quinces
             :
             first
             pare
             your
             Quinces
             and
             take
             out
             the
             cores
             and
             boile
             the
             cores
             and
             parings
             all
             together
             in
             faire
             water
             ,
             and
             when
             they
             beginne
             to
             be
             soft
             ,
             take
             them
             out
             and
             straine
             your
             liquor
             ,
             and
             put
             the
             waight
             of
             your
             Quinces
             in
             sugar
             ,
             and
             boile
             the
             Quinces
             in
             the
             sirrup
             till
             they
             be
             tender
             :
             then
             take
             them
             vp
             and
             boile
             your
             sirrup
             till
             it
             be
             thicke
             :
             If
             you
             will
             haue
             your
             Quinces
             red
             ,
             couer
             them
             in
             the
             boiling
             ,
             and
             if
             you
             will
             haue
             them
             white
             doe
             not
             couer
             them
             .
          
        
         
           
             To
             make
             Ipocras
             .
          
           
             To
             make
             Ipocras
             ,
             take
             a
             pottle
             of
             wine
             ,
             two
             ounces
             of
             good
             Cinamon
             ,
             halfe
             an
             ounce
             of
             ginger
             ,
             nine
             cloues
             ,
             &
             sixe
             pepper
             cornes
             ,
             and
             a
             nutmeg
             ,
             &
             bruise
             them
             and
             put
             them
             into
             the
             wine
             with
             some
             rosemary
             flowers
             ,
             and
             so
             let
             them
             steepe
             all
             night
             ,
             and
             then
             put
             in
             sugar
             a
             pound
             at
             least
             :
             &
             when
             it
             is
             well
             setled
             ,
             let
             it
             run
             through
             a
             woollen
             bag
             made
             for
             that
             purpose
             :
             thus
             if
             your
             wine
             be
             claret
             ,
             the
             Ipocras
             wil
             be
             red
             :
             if
             white
             then
             of
             that
             color
             also
             .
          
        
         
           
             To
             make
             ielly
             .
          
           
             To
             make
             the
             best
             Ielly
             ,
             take
             calues
             feet
             and
             wash
             them
             and
             scald
             off
             the
             haire
             as
             cleane
             as
             you
             can
             get
             it
             :
             then
             split
             them
             and
             take
             out
             the
             fat
             and
             lay
             them
             in
             water
             ,
             &
             shift
             them
             :
             then
             b●ile
             them
             in
             faire
             water
             vntill
             it
             will
             ielly
             ,
             which
             you
             shall
             know
             by
             now
             and
             then
             cooling
             a
             spoonefull
             of
             the
             broth
             :
             when
             it
             will
             ielly
             then
             straine
             it
             ,
             and
             when
             it
             is
             cold
             then
             put
             in
             a
             pint
             of
             Sacke
             and
             whole
             Cinamon
             and
             Ginger
             slic't
             ,
             and
             Sugar
             and
             a
             little
             Rose-water
             ,
             and
             boyle
             all
             well
             together
             againe
             :
          
           
           
             Then
             beate
             the
             white
             of
             an
             egge
             an
             put
             it
             into
             it
             ,
             and
             let
             it
             haue
             one
             boile
             more
             :
             then
             put
             in
             a
             branch
             of
             Rosemary
             into
             the
             bottome
             of
             your
             ielly
             bag
             ,
             and
             let
             it
             runne
             through
             once
             or
             twice
             ,
             and
             if
             you
             will
             haue
             it
             coloured
             ,
             then
             put
             in
             a
             little
             Townefall
             .
             Also
             if
             you
             want
             calues
             feete
             you
             may
             make
             as
             good
             Ielly
             if
             you
             take
             the
             like
             quantity
             of
             Isingglasse
             ,
             and
             so
             vse
             no
             calues
             feete
             at
             all
             .
          
        
         
           
             〈…〉
          
           
             To
             make
             the
             best
             L●ach
             ,
             take
             Isingglasse
             and
             lay
             it
             two
             houres
             in
             water
             ,
             and
             shift
             it
             and
             boyle
             it
             in
             faire
             water
             and
             let
             it
             coole
             :
             Then
             take
             Almonds
             and
             lay
             them
             in
             cold
             water
             till
             they
             will
             blaunch
             :
             And
             then
             stampe
             them
             and
             put
             to
             new
             milke
             ,
             and
             strayne
             them
             and
             put
             in
             whole
             Mace
             and
             Ginger
             slic't
             ,
             and
             boile
             them
             till
             it
             taste
             well
             of
             the
             sp●ce
             :
             then
             put
             in
             your
             Isingglasse
             and
             sugar
             ,
             and
             a
             little
             Rose-water
             :
             and
             then
             let
             them
             all
             runne
             through
             a
             strainer
             .
          
        
         
           
             〈…〉
             Ginger
             bread
             .
          
           
             Take
             Claret
             wine
             and
             colour
             it
             with
             Townefall
             ,
             and
             put
             in
             sugar
             and
             set
             it
             to
             the
             fire
             :
             then
             take
             wheat
             bread
             finely
             grated
             and
             sifted
             ,
             and
             Licoras
             ,
             Aniseedes
             ,
             Ginger
             and
             Cinamon
             beaten
             very
             small
             and
             sears●d
             :
             and
             put
             your
             bread
             and
             your
             spice
             all
             together
             ,
             and
             put
             th●m
             into
             the
             wine
             and
             boile
             it
             and
             stirre
             it
             till
             it
             be
             thicke
             :
             then
             mould
             it
             and
             print
             it
             at
             your
             pleasure
             ▪
             &
             let
             it
             stand
             neither
             too
             moist
             nor
             too
             warme
             .
          
        
         
           
             Marmalad
             of
             quinces
             red
             .
          
           
             To
             make
             red
             Marmelade
             of
             Quinces
             :
             take
             a
             pound
             of
             Quinces
             and
             cut
             them
             in
             halfes
             ,
             and
             take
             out
             the
             co●es
             and
             pare
             them
             :
             then
             take
             a
             pound
             of
             Sugar
             and
             a
             quart
             of
             faire
             water
             and
             put
             them
             all
             into
             a
             pan
             ,
             and
             let
             them
             boile
             with
             a
             soft
             fire
             ,
             and
             sometimes
             turne
             them
             and
             keepe
             them
             couered
             with
             a
             Pewter
             dish
             ,
             so
             that
             the
             st●mme
             or
             aire
             may
             c●me
             a
             little
             out
             :
             the
             longer
             they
             are
             in
             boyling
             the
             better
             colour
             they
             will
             haue
             :
             and
             
             when
             they
             be
             soft
             take
             a
             knife
             and
             cut
             them
             crosse
             vpon
             the
             top
             ,
             it
             will
             make
             the
             sirrup
             goe
             through
             that
             they
             may
             be
             all
             of
             a
             like
             colour
             :
             then
             set
             a
             little
             of
             your
             sirrop
             to
             coole
             ,
             and
             when
             it
             beginneth
             to
             be
             thicke
             then
             breake
             your
             quinces
             with
             a
             slice
             or
             a
             spoone
             so
             small
             as
             you
             can
             in
             the
             pan
             ,
             and
             then
             strow
             a
             little
             fine
             sugar
             in
             your
             boxes
             bottome
             ,
             and
             so
             put
             it
             vp
             .
          
        
         
           
             Marmalad
             wines
             .
          
           
             To
             make
             white
             Marmalade
             you
             must
             in
             all
             points
             vse
             your
             quinces
             as
             is
             before
             said
             ;
             only
             you
             must
             take
             but
             a
             pint
             of
             water
             to
             a
             pound
             of
             quinces
             ,
             and
             a
             pound
             of
             sugar
             ,
             and
             boile
             them
             as
             fast
             as
             you
             can
             ,
             and
             couer
             them
             not
             at
             all
             .
          
        
         
           
             To
             make
             Iumbals
             .
          
           
             To
             make
             the
             best
             Iumbals
             ,
             take
             the
             whites
             of
             three
             egges
             and
             beate
             them
             well
             ,
             and
             take
             off
             the
             froth
             ;
             then
             take
             a
             little
             milke
             and
             a
             pound
             of
             fine
             wheate
             flower
             &
             sugar
             together
             finely
             sifted
             ,
             and
             a
             few
             Aniseeds
             well
             rub'd
             and
             dried
             ;
             and
             then
             worke
             all
             together
             as
             stiffe
             as
             you
             can
             worke
             it
             ,
             and
             so
             make
             them
             in
             what
             formes
             you
             please
             ,
             and
             bake
             them
             in
             a
             soft
             ouen
             vppon
             white
             Papers
             .
          
        
         
           
             To
             make
             Bisket
             bread
             .
          
           
             To
             make
             Bisket-bread
             ,
             take
             a
             pound
             of
             fine
             flower
             ,
             &
             a
             pound
             of
             sugar
             finely
             beaten
             and
             searsed
             ,
             and
             mixe
             them
             together
             ;
             Then
             take
             eight
             egges
             and
             put
             foure
             yelks
             and
             beate
             them
             very
             well
             together
             ;
             then
             st●ow
             in
             your
             flower
             and
             sugar
             as
             you
             are
             beating
             of
             it
             ,
             by
             a
             little
             at
             once
             ,
             it
             will
             take
             very
             neere
             an
             hou●es
             b●a●m
             ;
             then
             take
             halfe
             an
             ounce
             of
             Aniseedes
             and
             Coriand●r-seeds
             and
             let
             them
             be
             dried
             and
             rubbed
             very
             cleane
             ,
             and
             put
             them
             in
             ;
             then
             rub
             your
             Bisket-pans
             with
             co●d
             sweet
             butter
             as
             thin
             as
             you
             can
             ,
             and
             so
             put
             it
             in
             and
             bake
             it
             in
             an
             ouen
             :
             But
             if
             you
             would
             haue
             thinne
             Cakes
             ,
             then
             take
             fruit
             dishes
             and
             rub
             them
             in
             like
             sort
             with
             butter
             ,
             and
             so
             bake
             your
             Cakes
             on
             them
             ,
             and
             wh●n
             
             they
             are
             almost
             back't
             ,
             turne
             them
             ,
             and
             thrust
             them
             downe
             close
             with
             your
             hand
             .
             Some
             to
             this
             Bisket-bread
             will
             adde
             a
             little
             Creame
             ,
             and
             it
             is
             not
             amisse
             ,
             but
             excellent
             good
             also
             .
          
        
         
           
             To
             make
             fin●
             Iumbals
             .
          
           
             To
             make
             Iumbals
             more
             fine
             and
             curious
             then
             the
             former
             ,
             and
             neerer
             to
             the
             taste
             of
             the
             Macaroone
             :
             take
             a
             pound
             of
             sugar
             beate
             it
             fine
             ,
             then
             take
             as
             much
             fine
             wheat
             flower
             and
             mixe
             them
             together
             ,
             then
             take
             two
             whites
             and
             one
             yolke
             of
             an
             egge
             ,
             halfe
             a
             quarter
             of
             a
             pound
             of
             blaunched
             Almonds
             ;
             then
             beate
             them
             very
             fine
             altogether
             with
             halfe
             a
             dish
             of
             sweet
             butter
             ,
             and
             a
             spoonefull
             of
             Rose
             water
             ,
             and
             so
             worke
             it
             with
             a
             little
             Creame
             till
             it
             come
             to
             a
             very
             stiffe
             paste
             ,
             then
             rou●e
             them
             forth
             as
             you
             please
             :
             And
             hereto
             you
             shall
             also
             ,
             if
             you
             please
             ,
             adde
             a
             few
             dried
             Aniseeds
             finely
             rubbed
             and
             strewed
             into
             the
             paste
             ,
             and
             also
             Coriander
             seed
             .
          
        
         
           
             To
             make
             drye
             sugar
             leach
          
           
             To
             make
             drie
             sugar
             Leache
             ,
             blaunch
             your
             Almonds
             and
             beate
             them
             with
             a
             little
             rose
             water
             and
             the
             white
             of
             one
             egge
             ,
             and
             you
             must
             beate
             it
             with
             a
             great
             deale
             of
             sugar
             ,
             and
             worke
             it
             as
             you
             would
             worke
             a
             peece
             of
             paste
             :
             then
             roule
             it
             and
             print
             it
             as
             you
             did
             other
             things
             ,
             onely
             be
             sure
             to
             strew
             sugar
             in
             the
             print
             for
             feare
             of
             cleaning
             too
             .
          
        
         
           
             To
             make
             leach
             Lumbard
             .
          
           
             To
             make
             Leache
             Lumbard
             ,
             take
             halfe
             a
             pound
             of
             blaunched
             Almonds
             ,
             two
             ounces
             of
             Cinamon
             beaten
             and
             searsed
             ,
             halfe
             a
             pound
             of
             sugar
             ,
             then
             beate
             your
             Almonds
             ,
             and
             strewe
             in
             your
             sugar
             and
             cynamon
             till
             it
             come
             to
             a
             paste
             ,
             then
             roule
             it
             and
             print
             it
             ,
             as
             aforesayd
             .
          
        
         
           
             To
             make
             fresh
             cheese
             .
          
           
             To
             make
             an
             excelle●t
             fresh
             cheese
             ,
             take
             a
             p●t●le
             of
             Milke
             as
             it
             comes
             from
             the
             Cow
             ,
             and
             a
             pint
             of
             creame
             :
             then
             take
             a
             spoonefull
             of
             runnet
             or
             earning
             ,
             and
             put
             it
             vnto
             it
             ,
             and
             let
             it
             stand
             two
             houres
             :
             then
             stirre
             it
             vp
             ,
             
             and
             put
             it
             into
             a
             fine
             cloth
             ,
             and
             let
             the
             whay
             draine
             from
             it
             :
             then
             put
             it
             into
             a
             bowle
             ,
             and
             take
             the
             yelke
             of
             an
             egge
             ,
             a
             spoonefull
             of
             Rose-water
             ,
             and
             bray
             them
             together
             with
             a
             very
             little
             salt
             ,
             with
             Sugar
             and
             Nutmegs
             ;
             and
             when
             all
             these
             are
             brayed
             together
             and
             searst
             ,
             m●xe
             it
             with
             the
             curd
             ,
             and
             then
             put
             it
             into
             a
             cheese
             fat
             with
             a
             very
             fine
             cloth
             .
          
        
         
           
             How
             to
             make
             course
             Ginger
             bread
             .
          
           
             To
             make
             course
             Ginger
             bread
             ,
             take
             a
             quart
             of
             Hony
             and
             set
             it
             on
             the
             coales
             and
             refine
             it
             :
             then
             take
             a
             penny-worth
             of
             Ginger
             ,
             as
             much
             Pepper
             ,
             as
             much
             Licoras
             ,
             and
             a
             quarter
             of
             a
             pound
             of
             Aniseeds
             ,
             and
             a
             peny
             worth
             of
             Saunders
             :
             All
             these
             must
             be
             beaten
             and
             searsed
             ,
             and
             so
             put
             into
             the
             hony
             :
             then
             put
             in
             a
             quarter
             of
             a
             pint
             of
             Claret
             wine
             or
             old
             ale
             ,
             then
             take
             three
             peny
             Manchets
             finely
             grated
             and
             strow
             it
             amongst
             the
             rest
             ,
             and
             stirre
             it
             till
             it
             come
             to
             a
             stiffe
             paste
             ,
             and
             then
             make
             it
             into
             cakes
             and
             dry
             them
             gently
             .
          
        
         
           
             How
             to
             make
             quince
             cakes
             ordinary
             .
             ☜
          
           
             To
             make
             ordinary
             Quince
             cakes
             ,
             take
             a
             good
             peece
             of
             a
             preserued
             Quince
             ,
             and
             beate
             in
             a
             morter
             ,
             and
             worke
             it
             vp
             into
             a
             very
             stiffe
             paste
             wi●h
             fine
             searst
             Sugar
             ▪
             then
             print
             it
             and
             drie
             them
             gently
             .
          
        
         
           
             How
             to
             make
             Cinamon
             stickes
             .
             ☜
          
           
             To
             make
             most
             Artificiall
             Cinamon
             stickes
             ,
             take
             an
             ounce
             of
             Cinamon
             and
             pound
             it
             ,
             and
             halfe
             a
             pound
             of
             Sugar
             ;
             then
             take
             some
             gumme
             Dragon
             and
             put
             it
             in
             steepe
             in
             Rosewater
             ,
             then
             take
             thereof
             to
             the
             quantity
             of
             a
             hasell
             nut
             ,
             and
             worke
             it
             out
             and
             print
             it
             ,
             and
             roule
             it
             in
             forme
             of
             a
             Cinamon
             sticke
             .
          
        
         
           
             How
             to
             make
             Cinamon
             water
             .
          
           
             To
             make
             Cinamon
             water
             take
             a
             pottle
             of
             the
             best
             Ale
             and
             a
             pott●e
             of
             sack-lees
             ;
             a
             pound
             of
             Cinamon
             sliced
             fine
             ,
             and
             put
             them
             together
             ,
             and
             let
             them
             stand
             two
             daies
             ;
             then
             distill
             them
             in
             a
             limbecke
             or
             glasse
             ▪
             Still
             .
          
        
         
           
             How
             to
             make
             W●rme-wood
             water
             .
          
           
             To
             make
             Wormewood
             water
             take
             two
             gallons
             of
             good
             Ale
             ,
             a
             pound
             of
             Aniseedes
             ,
             halfe
             a
             pound
             of
             
             
             
             
             
             Licoras
             ,
             and
             beate
             them
             very
             fine
             ;
             And
             then
             take
             two
             good
             handfuls
             of
             the
             crops
             of
             wormewood
             ,
             and
             put
             them
             into
             the
             Ale
             and
             let
             them
             stand
             all
             night
             ,
             and
             then
             distill
             them
             in
             a
             limbeck
             with
             a
             moderate
             fire
             .
          
        
         
           
             To
             make
             sw●ete
             water
          
           
             To
             make
             sweete
             water
             of
             the
             best
             kind
             ,
             take
             a
             thousand
             damaske
             roses
             ,
             two
             good
             handfuls
             of
             Lauendar
             tops
             ,
             a
             three
             peny
             waight
             of
             mace
             ,
             two
             ounces
             of
             cloues
             bruised
             ,
             a
             quart
             of
             running
             water
             :
             put
             a
             little
             water
             into
             the
             bottome
             of
             an
             earthen
             pot
             ,
             and
             then
             put
             in
             your
             Roses
             and
             Lauender
             with
             the
             spices
             by
             little
             and
             little
             ,
             and
             in
             the
             putting
             in
             alwaies
             knead
             them
             downe
             with
             your
             fist
             ,
             and
             so
             continue
             it
             vntill
             you
             haue
             wrought
             vp
             all
             your
             Roses
             and
             Lauender
             ,
             and
             in
             the
             working
             betweene
             put
             in
             alwaies
             a
             little
             of
             your
             water
             ;
             then
             stop
             your
             pot
             close
             ,
             and
             let
             it
             stand
             foure
             daies
             ,
             in
             which
             time
             euery
             morning
             and
             euening
             put
             in
             your
             hand
             ,
             and
             pull
             from
             the
             bottome
             of
             your
             pot
             the
             saide
             Roses
             ,
             working
             it
             for
             a
             time
             :
             and
             then
             distill
             it
             ,
             and
             hang
             in
             the
             glasse
             of
             water
             a
             graine
             or
             two
             of
             Muske
             wrapt
             in
             a
             pe●ce
             of
             Sarcenet
             or
             fine
             cloath
             .
          
        
         
           
             Another
             way
          
           
             Others
             to
             make
             sweete
             water
             ,
             take
             of
             Ireos
             two
             ounces
             ,
             of
             Calamus
             halfe
             an
             ounce
             ,
             of
             Cipresse
             rootes
             halfe
             an
             ounce
             ,
             of
             yellow
             Saunders
             nine
             drams
             ,
             of
             Cloues
             bruised
             one
             ounce
             ,
             of
             Beniamin
             one
             ounce
             ,
             of
             Storax
             and
             Calamint
             one
             ounce
             ▪
             and
             of
             Muske
             twelfe
             graines
             ,
             and
             infusing
             all
             these
             in
             Rose-water
             distill
             it
             .
          
        
         
           
             To
             make
             date
             Leach
             ▪
          
           
             To
             m●ke
             an
             exce●lent
             Date-Leach
             ,
             take
             Dates
             ,
             and
             take
             out
             the
             stone●
             and
             the
             wh●te
             rinde
             ,
             and
             beate
             them
             with
             Suga●
             ,
             Cinamon
             and
             Ginger
             very
             finely
             then
             work
             it
             as
             you
             would
             worke
             a
             peece
             of
             paste
             ,
             and
             then
             print
             them
             as
             you
             please
             ,
          
        
         
           
             To
             make
             sugar
             plate
             .
          
           
             To
             m●ke
             a
             ●ind
             of
             Sugar
             plate
             ,
             take
             Gumme
             Dragon
             ,
             and
             lay
             it
             in
             Rose-water
             ●wo
             daies
             ▪
             then
             take
             the
             powder
             
             of
             faire
             Hepps
             and
             Sugar
             ,
             and
             the
             iuyce
             of
             an
             Oreng
             ;
             beate
             all
             these
             together
             in
             a
             Morter
             ,
             then
             take
             it
             out
             and
             worke
             it
             with
             your
             hand
             :
             and
             print
             it
             at
             your
             pleasure
             .
          
        
         
           
             To
             make
             spice
             Cakes
             .
          
           
             To
             make
             excellent
             spice
             Cakes
             ,
             take
             halfe
             a
             pecke
             of
             very
             fine
             Wheat-flower
             ,
             take
             almost
             one
             pound
             of
             sweet
             butter
             ,
             and
             some
             good
             milke
             and
             creame
             mixt
             together
             ,
             set
             it
             on
             the
             fire
             ,
             and
             put
             in
             your
             butter
             ,
             and
             a
             good
             deale
             of
             sugar
             ,
             and
             let
             it
             melt
             together
             :
             then
             straine
             Saffron
             into
             your
             milke
             a
             good
             quantity
             :
             then
             take
             seuen
             or
             eight
             spoonefulls
             of
             good
             Ale-ba●me
             ,
             and
             eight
             egges
             with
             two
             yelkes
             and
             mixe
             them
             together
             ,
             then
             put
             your
             milke
             to
             it
             when
             it
             is
             somewhat
             cold
             ,
             and
             into
             your
             flower
             put
             salt
             ,
             Aniseedes
             bruised
             ,
             Cloues
             and
             Mace
             ,
             and
             a
             good
             deale
             of
             Cinamon
             :
             then
             worke
             all
             together
             good
             and
             stiffe
             ,
             that
             you
             need
             not
             worke
             in
             any
             flower
             after
             :
             then
             put
             in
             a
             little
             rosewater
             cold
             ,
             then
             rub
             it
             well
             in
             the
             thing
             you
             knead
             it
             in
             ,
             and
             worke
             it
             throughly
             :
             if
             it
             be
             not
             sweete
             enough
             ,
             scrape
             in
             a
             little
             more
             sugar
             ,
             and
             pull
             it
             all
             in
             peeces
             ,
             and
             hurle
             in
             a
             good
             quantity
             of
             Currants
             ,
             and
             so
             worke
             all
             together
             againe
             ,
             and
             bake
             your
             Cake
             as
             you
             see
             cause
             in
             a
             gentle
             warme
             ouen
             .
          
        
         
           
             To
             make
             a
             Banbury
             Cake
             .
             ☜
          
           
             To
             make
             a
             very
             good
             Banbury
             Cake
             ,
             take
             foure
             pounds
             of
             Currants
             ,
             &
             wash
             and
             pick
             them
             very
             cleane
             ,
             and
             drie
             them
             in
             a
             cloth
             :
             then
             take
             three
             egges
             and
             put
             away
             one
             yelke
             ,
             and
             beate
             them
             ,
             and
             strayne
             them
             with
             harme
             ,
             putting
             thereto
             Cloues
             ,
             Mace
             ,
             Cinamon
             and
             Nutmegges
             ,
             then
             take
             a
             pint
             of
             Creame
             ,
             and
             as
             much
             mornings
             milke
             and
             set
             it
             on
             the
             fire
             till
             the
             cold
             be
             taken
             away
             ;
             then
             take
             flower
             and
             put
             in
             good
             store
             of
             cold
             butter
             and
             sugar
             ,
             then
             put
             in
             your
             egges
             ,
             ba●me
             and
             meale
             and
             worke
             them
             all
             together
             an
             houre
             or
             
             more
             ;
             then
             saue
             a
             part
             of
             the
             p●ste
             ,
             &
             the
             rest
             breake
             in
             p●eces
             and
             worke
             in
             your
             Currants
             ;
             which
             done
             ,
             mold
             your
             Cake
             of
             what
             quantity
             you
             please
             ;
             and
             then
             with
             that
             paste
             which
             hath
             not
             any
             Currants
             coue●
             it
             very
             thinne
             both
             vnderneath
             and
             a
             lost
             .
             And
             so
             bake
             it
             according
             to
             the
             the
             bignesse
             .
          
        
         
           
             ☞
             To
             m●ke
             the
             best
             March-pane
             .
          
           
             To
             make
             the
             best
             March
             pane
             ,
             take
             the
             best
             Iordan
             Almonds
             and
             blaunch
             them
             in
             warme
             water
             ,
             then
             put
             them
             into
             a
             stone-morter
             ,
             and
             with
             a
             wooden
             pestell
             beate
             them
             to
             pappe
             ,
             then
             take
             of
             the
             finest
             refined
             sugar
             well
             searst
             ,
             and
             with
             it
             Damaske
             Rose-water
             ,
             beate
             it
             to
             a
             good
             stiffe
             paste
             ,
             allowing
             almost
             to
             euery
             Iordan
             Amlond
             three
             spoonefull
             of
             sugar
             ;
             then
             when
             it
             is
             brought
             thus
             to
             a
             paste
             ,
             lay
             it
             vpon
             a
             faire
             table
             ,
             and
             strowing
             searst
             sugar
             vnder
             it
             ,
             mould
             it
             like
             leauen
             ,
             then
             with
             a
             roling
             pin
             role
             it
             forth
             ,
             and
             lay
             it
             vpon
             wafers
             washt
             with
             Rose-water
             ;
             then
             pinch
             it
             about
             the
             sides
             ,
             and
             put
             it
             into
             what
             forme
             you
             please
             ;
             then
             strow
             searst
             sugar
             all
             ouer
             it
             ;
             which
             done
             ,
             wash
             it
             ouer
             with
             Rose-water
             and
             sugar
             mixt
             together
             ,
             for
             that
             will
             make
             the
             Ice
             ;
             then
             adorne
             it
             with
             Comfets
             ,
             guilding
             ,
             or
             whatsoeuer
             deuices
             you
             please
             ,
             and
             so
             set
             it
             into
             a
             hot
             stoue
             ,
             and
             there
             bake
             it
             crispie
             ,
             and
             so
             serue
             it
             forth
             .
             Some
             vse
             to
             mixe
             with
             the
             paste
             Cinamon
             and
             Ginger
             finely
             searst
             ,
             but
             I
             referre
             that
             to
             your
             particular
             taste
             .
          
        
         
           
             To
             make
             paste
             of
             Gen●●
             ,
             o●
             any
             other
             past
          
           
             To
             make
             paste
             of
             Genoa
             ,
             you
             shall
             take
             Quinces
             after
             they
             haue
             beene
             boyled
             soft
             ,
             and
             beate
             them
             in
             a
             morter
             with
             refined
             Sugar
             ,
             Cinamon
             and
             Ginger
             finely
             searst
             ,
             and
             Damaske
             rose
             water
             till
             it
             come
             to
             a
             stiffe
             paste
             ;
             and
             role
             it
             forth
             and
             print
             it
             ,
             and
             so
             bake
             it
             in
             a
             stoue
             ;
             and
             in
             this
             sort
             you
             may
             make
             paste
             of
             Peares
             ,
             Apples
             ,
             Wardens
             ,
             Plummes
             of
             all
             kinds
             ,
             Cherries
             ,
             Barberries
             ;
             or
             what
             other
             fruit
             you
             please
             .
          
        
         
           
           
             To
             m●ke
             any
             Conserue
             .
          
           
             To
             make
             conserue
             of
             any
             fruit
             you
             please
             ,
             you
             shall
             take
             the
             fruite
             you
             intend
             to
             make
             conserue
             of
             :
             and
             if
             it
             be
             stone-fruit
             you
             shall
             take
             out
             the
             stones
             :
             if
             other
             fruit
             take
             away
             the
             paring
             and
             chore
             ,
             and
             then
             boyle
             them
             in
             faire
             running
             water
             to
             a
             resonable
             height
             :
             then
             draine
             them
             from
             thence
             ,
             and
             put
             them
             into
             a
             fresh
             vessell
             with
             Claret
             wine
             ,
             or
             White
             wine
             ,
             according
             to
             the
             colour
             of
             the
             fruit
             :
             and
             so
             boyle
             them
             to
             a
             thicke
             pappe
             all
             to
             mashing
             ,
             breaking
             and
             stirring
             them
             together
             :
             then
             to
             euery
             pound
             of
             pappe
             put
             to
             a
             pound
             of
             Sugar
             ,
             and
             so
             stirre
             them
             all
             well
             together
             ,
             and
             being
             very
             hot
             strayne
             them
             through
             faire
             strayners
             ,
             and
             so
             pot
             it
             vp
             .
          
        
         
           
             To
             make
             Conserue
             of
             Flowers
             .
          
           
             To
             make
             conserue
             of
             Flowers
             ,
             as
             Roses
             ,
             Violets
             ,
             Gilly
             flowers
             ,
             and
             such
             like
             :
             you
             shall
             take
             the
             flowers
             from
             the
             stalkes
             ,
             and
             with
             a
             paire
             of
             sheeres
             cut
             away
             the
             white
             ends
             at
             the
             roots
             thereof
             ,
             and
             then
             put
             them
             into
             a
             stone
             morter
             or
             wooden
             brake
             ,
             and
             there
             crush
             or
             beate
             them
             till
             they
             be
             come
             to
             a
             soft
             substance
             :
             and
             then
             to
             euery
             pound
             thereof
             ,
             take
             a
             pound
             of
             fine
             refined
             sugar
             well
             searst
             and
             beate
             it
             all
             together
             ,
             till
             it
             come
             to
             one
             intire
             body
             ,
             and
             then
             pot
             it
             vp
             ,
             and
             vse
             it
             as
             occasion
             shall
             serue
             .
          
        
         
           
             To
             make
             Wafers
             .
          
           
             To
             make
             the
             best
             Wafers
             ,
             take
             the
             finest
             wheat-flower
             you
             can
             get
             ,
             and
             mixe
             it
             with
             creame
             ,
             the
             yelkes
             of
             egges
             ,
             Rose-water
             ,
             Sugar
             and
             Cinamon
             till
             it
             be
             a
             little
             thicker
             then
             Pan
             cake-batter
             ;
             and
             then
             warming
             your
             wafer-irons
             on
             a
             char-coale-fire
             ,
             annoint
             them
             first
             with
             sweete
             butter
             ,
             and
             then
             lay
             on
             your
             batter
             and
             presse
             it
             ,
             and
             bake
             it
             white
             or
             browne
             at
             your
             pleasure
             .
          
        
         
           
             ☜
             To
             make
             Marmala●e
             of
             Oranges
             .
          
           
             To
             make
             an
             excellent
             Marmalade
             of
             Oranges
             ,
             take
             the
             Oranges
             ,
             and
             with
             a
             knife
             pare
             off
             as
             thinn
             as
             is
             possible
             the
             vppermost
             rinde
             of
             the
             Orange
             :
             yet
             in
             such
             
             sort
             ,
             as
             by
             no
             meanes
             you
             alter
             the
             color
             of
             the
             Orange
             ;
             then
             steere
             them
             in
             ●aire
             water
             ,
             changing
             the
             water
             twice
             a
             d●y
             ,
             till
             you
             finde
             no
             bitternesse
             of
             taste
             therein
             ;
             then
             take
             them
             forth
             ,
             and
             first
             boile
             them
             in
             faire
             running
             water
             ,
             and
             when
             they
             are
             soft
             ,
             remoue
             them
             into
             rosewater
             ,
             and
             boile
             them
             therein
             till
             they
             breake
             :
             then
             to
             euery
             pound
             of
             the
             pulpe
             put
             a
             pound
             of
             refined
             sugar
             ,
             and
             so
             hauing
             masht
             and
             stirred
             them
             all
             well
             together
             ,
             straine
             it
             through
             very
             faire
             strainers
             into
             boxes
             ,
             and
             so
             vse
             it
             as
             you
             shall
             see
             occasion
             .
          
        
         
           
             Additions
             to
             banqu●ti●g
             stuff●·
             To
             make
             fine
             Cakes
             .
          
           
             Take
             a
             pottle
             of
             fine
             flower
             ,
             and
             a
             pound
             of
             Sugar
             ,
             a
             little
             Mace
             ,
             and
             good
             store
             of
             water
             to
             mingle
             the
             flower
             into
             a
             stifle
             paste
             ,
             and
             a
             good
             season
             of
             salt
             ,
             and
             so
             knead
             it
             ,
             and
             role
             out
             the
             cake
             thinne
             and
             bake
             them
             on
             papers
             .
          
        
         
           
             Fine
             bread
             .
          
           
             Take
             a
             quarter
             of
             a
             pound
             of
             fine
             sugar
             well
             beaten
             ,
             and
             as
             much
             flower
             finely
             boulted
             ,
             with
             a
             quantity
             of
             Aniseedes
             a
             little
             bruised
             ,
             and
             mingle
             all
             together
             ;
             then
             take
             two
             egges
             and
             beate
             them
             very
             well
             ,
             whites
             and
             all
             ;
             then
             put
             in
             the
             mingled
             stuffe
             aforesaid
             ,
             and
             beate
             all
             together
             a
             good
             while
             ,
             then
             put
             it
             into
             a
             mould
             ,
             wiping
             the
             bottome
             euer
             first
             with
             butter
             to
             make
             it
             come
             out
             easily
             ,
             and
             in
             the
             baking
             turne
             it
             once
             or
             twice
             as
             you
             shall
             haue
             occasion
             ,
             and
             so
             serue
             it
             whole
             ,
             or
             in
             slices
             at
             your
             pleasure
             .
          
        
         
           
             To
             prese●ue
             Qu●nce●
             〈…〉
             .
          
           
             Take
             sweete
             Apples
             and
             stampe
             them
             as
             you
             doe
             for
             Cider
             ,
             then
             presse
             them
             through
             a
             bagge
             as
             you
             doe
             veriuyce
             ;
             then
             put
             it
             into
             a
             ferkin
             wherein
             you
             will
             keepe
             your
             Quinces
             ,
             and
             then
             gather
             your
             Quinces
             ,
             and
             wipe
             them
             cleane
             ,
             and
             neither
             chore
             them
             nor
             pare
             them
             ,
             but
             onely
             take
             the
             blacks
             from
             the
             tops
             ,
             and
             so
             put
             them
             into
             the
             ferkin
             of
             Cider
             ,
             and
             therein
             you
             may
             keepe
             them
             all
             the
             yeere
             very
             faire
             ,
             and
             take
             them
             not
             out
             
             of
             the
             liquor
             ,
             but
             as
             you
             are
             ready
             to
             vse
             them
             ,
             whether
             it
             be
             for
             pies
             ,
             ar
             any
             other
             purpose
             ,
             and
             then
             pare
             them
             ,
             and
             chore
             them
             as
             you
             thinke
             good
             .
          
        
         
           
             To
             make
             spoc●a●
             .
          
           
             Take
             a
             gallon
             of
             Claret
             or
             White-wine
             ,
             and
             put
             therein
             foure
             ounces
             of
             Ginger
             ,
             an
             ounce
             and
             a
             halfe
             of
             Nutmegs
             ,
             of
             Cloues
             one
             quarter
             ,
             of
             Sugar
             foure
             pound
             ;
             let
             all
             this
             stand
             together
             in
             a
             pot
             at
             least
             twelue
             houres
             ,
             then
             take
             it
             ,
             and
             put
             it
             into
             a
             cleane
             bagge
             made
             for
             the
             purpose
             ,
             so
             that
             the
             wine
             may
             come
             with
             good
             leasure
             from
             the
             spices
             .
          
        
         
           
             To
             preserue
             quinces
             .
          
           
             Take
             Quinces
             and
             wipe
             them
             very
             cleane
             ,
             and
             then
             chore
             them
             ,
             and
             as
             you
             chore
             them
             ,
             put
             the
             chores
             straight
             into
             faire
             water
             ,
             and
             let
             the
             chores
             and
             the
             water
             boyle
             ;
             when
             the
             water
             boyleth
             ,
             put
             in
             the
             Quinces
             vnpared
             ,
             and
             let
             them
             boyle
             till
             they
             be
             tender
             ,
             and
             then
             take
             them
             out
             and
             pare
             them
             ,
             and
             euer
             as
             you
             pare
             them
             ,
             put
             them
             straight
             into
             sugar
             finely
             beaten
             :
             then
             take
             the
             water
             they
             were
             sodden
             in
             ,
             &
             straine
             it
             through
             a
             faire
             cloth
             ,
             and
             take
             as
             much
             of
             the
             same
             water
             as
             you
             thinke
             will
             make
             sirrup
             enough
             for
             the
             Quinces
             ,
             and
             put
             in
             some
             of
             your
             sugar
             and
             let
             it
             boile
             a
             while
             ,
             and
             then
             put
             in
             your
             Quinces
             ,
             and
             let
             them
             boyle
             a
             while
             ,
             and
             turne
             them
             ,
             and
             cast
             a
             good
             deale
             of
             sugar
             vpon
             them
             ;
             they
             must
             seeth
             a
             pace
             ,
             and
             euer
             as
             you
             turne
             them
             ,
             couer
             them
             still
             with
             sugar
             ,
             till
             you
             haue
             bestowed
             all
             your
             sugar
             ;
             and
             when
             you
             thinke
             that
             your
             Quinces
             are
             tender
             enough
             ,
             take
             them
             forth
             ,
             and
             if
             your
             sirrup
             be
             not
             stiffe
             enough
             ,
             you
             may
             seeth
             it
             againe
             after
             the
             Quinces
             are
             forth
             .
             To
             euery
             pound
             of
             Quinces
             you
             must
             take
             more
             then
             a
             pound
             of
             sugar
             :
             for
             the
             more
             sugar
             you
             take
             ,
             the
             fairer
             your
             Quinces
             will
             bee
             ,
             and
             the
             better
             and
             longer
             they
             will
             be
             precrued
             .
          
        
         
           
           
             Conserue
             of
             Quinces
             .
          
           
             Take
             two
             gallons
             of
             faire
             water
             ,
             and
             set
             it
             on
             the
             fire
             ,
             and
             when
             it
             is
             luke-warme
             ,
             beate
             the
             whites
             of
             fiue
             or
             six
             egges
             ,
             and
             put
             them
             into
             the
             water
             ,
             and
             stirre
             it
             well
             ,
             and
             then
             let
             the
             water
             seeth
             ,
             and
             when
             it
             riseth
             vp
             all
             on
             a
             curd
             ,
             then
             scumme
             it
             off
             :
             Take
             Quinces
             and
             pare
             them
             ,
             and
             quarter
             them
             ,
             and
             cut
             out
             the
             chores
             :
             then
             take
             as
             many
             pound
             of
             your
             Quinces
             as
             of
             your
             sugar
             ,
             and
             put
             them
             into
             your
             liquor
             ,
             and
             let
             it
             boyle
             till
             your
             liquor
             be
             as
             high
             coloured
             as
             French
             Wine
             ,
             and
             when
             they
             be
             very
             tender
             ,
             then
             take
             a
             faire
             new
             canuase
             cloth
             faire
             washt
             ,
             and
             straine
             your
             Quinces
             through
             it
             with
             some
             of
             your
             liquor
             ;
             (
             if
             they
             will
             not
             goe
             through
             easily
             ,
             )
             then
             if
             you
             will
             make
             it
             very
             pleasant
             ,
             take
             a
             little
             Muske
             ,
             and
             lay
             it
             in
             Rose
             water
             ,
             and
             put
             it
             thereto
             ;
             then
             take
             and
             seeth
             it
             ,
             vntill
             it
             bee
             of
             such
             substance
             ,
             that
             when
             it
             is
             cold
             ,
             it
             will
             cut
             with
             a
             knife
             ;
             and
             then
             put
             it
             into
             a
             faire
             boxe
             ,
             and
             if
             you
             please
             ,
             lay
             leafe-gold
             thereon
             .
          
        
         
           
             ☞
             To
             keepe
             Quinces
             all
             the
             yeere
             .
          
           
             Take
             all
             the
             parings
             of
             your
             Quinces
             that
             you
             make
             your
             Conserue
             withall
             ,
             and
             three
             or
             foure
             other
             Quinces
             ,
             and
             cut
             them
             in
             peeces
             ,
             and
             boile
             the
             same
             parings
             ,
             and
             the
             other
             peeces
             in
             two
             or
             three
             gallonds
             of
             water
             ,
             and
             so
             let
             them
             boyle
             till
             all
             the
             strength
             bee
             sodden
             out
             of
             the
             sayd
             Quinces
             and
             parings
             ,
             and
             if
             any
             skumme
             arise
             whilest
             it
             boyles
             ,
             take
             it
             away
             :
             then
             let
             the
             sayd
             water
             runne
             thorough
             a
             strayner
             into
             a
             faire
             vessell
             ,
             and
             set
             it
             on
             the
             fire
             againe
             ,
             and
             take
             your
             Quinces
             that
             you
             will
             keepe
             ,
             and
             wipe
             them
             cleane
             ,
             and
             cut
             off
             the
             vttermost
             part
             of
             the
             said
             Quinces
             ,
             and
             picke
             out
             the
             kernels
             and
             chores
             as
             cleane
             as
             you
             can
             ,
             and
             put
             them
             into
             the
             said
             liquor
             ,
             and
             so
             let
             them
             boile
             till
             they
             be
             a
             little
             soft
             ,
             and
             then
             take
             them
             from
             the
             fire
             ,
             and
             let
             them
             stand
             till
             they
             be
             cold
             ▪
             
             then
             take
             a
             little
             barrell
             ,
             and
             put
             into
             the
             said
             barrell
             ,
             the
             water
             that
             your
             Quinces
             be
             sodden
             in
             ;
             then
             take
             vp
             your
             Quinces
             with
             a
             sadle
             ,
             and
             put
             them
             into
             your
             barrell
             ,
             and
             stop
             your
             barrell
             close
             that
             no
             ayre
             come
             into
             them
             ,
             till
             you
             haue
             fit
             occasion
             to
             vse
             them
             ;
             and
             bee
             sure
             to
             take
             such
             Quinces
             as
             are
             neither
             bruised
             nor
             rotten
             .
          
        
         
           
             Fine
             Ginger
             Cakes
             .
          
           
             Take
             of
             the
             best
             sugar
             ,
             and
             when
             it
             is
             beaten
             searse
             it
             very
             fine
             ,
             and
             of
             the
             best
             Ginger
             and
             Cinamon
             ▪
             then
             take
             a
             little
             Gum-dragon
             and
             lay
             it
             in
             rosewater
             all
             night
             ,
             then
             poure
             the
             water
             from
             it
             ,
             and
             put
             the
             same
             with
             a
             little
             White
             of
             an
             Egge
             well
             beaten
             into
             a
             brasse
             morter
             ,
             the
             Sugar
             ,
             Ginger
             ,
             Cinamon
             and
             all
             together
             ,
             and
             beate
             them
             together
             till
             you
             may
             worke
             it
             like
             past
             ;
             then
             take
             it
             and
             driue
             it
             forth
             into
             Cakes
             ,
             and
             print
             them
             ,
             and
             lay
             them
             before
             the
             fire
             ,
             or
             in
             a
             very
             warme
             Stoue
             to
             bake
             .
             Or
             otherwise
             ,
             take
             Sugar
             and
             Ginger
             (
             as
             is
             before
             said
             )
             Cinamon
             and
             Gum-dragon
             excepted
             ,
             in
             stead
             whereof
             ,
             take
             onely
             the
             Whites
             of
             Eggs
             and
             so
             doe
             as
             was
             before
             shewed
             you
             .
          
        
         
           
             To
             make
             Suckets
             .
          
           
             Take
             Curds
             ,
             the
             paring
             of
             Lemons
             ,
             of
             Oranges
             or
             Pouncithrous
             ,
             or
             indeede
             any
             halfe-ripe
             greene
             fruite
             ,
             and
             boyle
             them
             till
             they
             be
             tender
             in
             sweete
             Worte
             ;
             then
             make
             a
             sirrop
             in
             this
             sort
             :
             take
             three
             pound
             of
             Sugar
             ,
             and
             the
             whites
             of
             foure
             Eggs
             ,
             and
             a
             gallon
             of
             water
             ,
             then
             swinge
             and
             beate
             the
             water
             and
             the
             Eggs
             together
             ;
             and
             then
             put
             in
             your
             Sugar
             ,
             and
             set
             it
             on
             the
             fire
             ,
             and
             let
             it
             haue
             an
             easier
             fire
             ,
             and
             so
             let
             it
             boyle
             sixe
             or
             seuen
             walmes
             ,
             and
             then
             straine
             it
             thorow
             a
             cloth
             ,
             and
             let
             it
             seeth
             againe
             till
             it
             fall
             from
             the
             spoone
             ,
             and
             then
             put
             it
             into
             the
             rindes
             or
             fruits
             .
          
        
         
           
             Course
             Ginger-bread
             .
          
           
             Take
             a
             quart
             of
             Hony
             clarified
             ,
             and
             seeth
             it
             till
             it
             bee
             browne
             ,
             and
             if
             it
             be
             thicke
             ,
             put
             to
             it
             a
             dish
             of
             water
             :
             
             then
             take
             fine
             crummes
             of
             white
             bread
             grated
             ,
             and
             put
             to
             it
             ,
             and
             stirre
             it
             well
             ,
             and
             when
             it
             is
             almost
             cold
             ,
             put
             to
             it
             the
             powder
             of
             Ginger
             ,
             Cloues
             ,
             Cinamon
             ,
             and
             a
             little
             Licoras
             and
             Aniseedes
             :
             then
             knead
             it
             ,
             and
             put
             it
             into
             moulds
             and
             print
             it
             :
             some
             vse
             to
             put
             to
             it
             also
             a
             little
             pepper
             ,
             but
             that
             is
             according
             vnto
             taste
             and
             pleasure
             .
          
        
         
           
             To
             candy
             any
             roote
             ,
             fruite
             or
             flower
             .
          
           
             Dissolue
             Sugar
             ,
             or
             sugar
             candy
             in
             Rose-water
             ,
             boile
             it
             to
             an
             height
             ,
             put
             in
             your
             rootes
             ,
             fruits
             or
             flowers
             ,
             the
             sirrop
             being
             cold
             ,
             then
             rest
             a
             little
             ,
             after
             take
             them
             out
             and
             boyle
             the
             sirrop
             againe
             ,
             then
             put
             in
             more
             roots
             ,
             &c.
             then
             boile
             the
             sirrop
             the
             third
             time
             to
             an
             hardnesse
             ,
             putting
             in
             more
             sugar
             but
             not
             Rose-water
             ,
             put
             in
             the
             roots
             ,
             &c.
             the
             sirrop
             being
             cold
             and
             let
             them
             stand
             till
             they
             candie
             .
          
        
         
           
             Ordering
             of
             banquets
             .
          
           
             Thus
             hauing
             shewed
             you
             how
             to
             Preserue
             ,
             Conserue
             ,
             candy
             ,
             and
             make
             pasts
             of
             all
             kinds
             ,
             in
             which
             foure
             heads
             consists
             the
             whole
             art
             of
             banqueting
             dishes
             ;
             I
             will
             now
             proceed
             to
             the
             ordering
             or
             setting
             foorth
             of
             a
             banquet
             ,
             where
             in
             you
             shall
             obserue
             ,
             that
             March-panes
             haue
             the
             first
             place
             ,
             the
             middle
             place
             ,
             and
             last
             place
             :
             your
             preserued
             fruites
             shall
             be
             disht
             vp
             first
             ,
             your
             pasts
             next
             ,
             your
             wet
             suckets
             after
             them
             ,
             then
             your
             dried
             suckets
             ,
             then
             your
             Marmelades
             and
             Goodiniakes
             ,
             then
             your
             comfets
             of
             all
             kinds
             ;
             Next
             ,
             your
             peares
             ,
             apples
             ,
             wardens
             back't
             ,
             raw
             or
             roasted
             ,
             and
             your
             Oranges
             and
             Leamons
             sliced
             ;
             and
             lastly
             your
             Wafer-cakes
             .
             Thus
             you
             shall
             order
             them
             in
             the
             closet
             :
             but
             when
             they
             goe
             to
             the
             table
             ,
             you
             shall
             first
             send
             foorth
             a
             dish
             made
             for
             shew
             onely
             ,
             as
             Beast
             ,
             Bird
             ,
             Fish
             ,
             Fowle
             ,
             according
             to
             inuention
             :
             then
             your
             Marchpane
             ,
             then
             preserued
             Fruite
             ,
             then
             a
             Paste
             ,
             then
             a
             wet
             sucket
             ,
             then
             a
             dry
             sucket
             ,
             Marmelade
             ,
             comfets
             ,
             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
             variety
             thereof
             .
          
        
         
           
             Ordering
             of
             grea●●●asts
             ,
             and
             proport●on
             o●
             expence
             .
          
           
             Now
             we
             haue
             drawne
             our
             House-wife
             into
             these
             seuerall
             Knowledges
             of
             Cookery
             ,
             in
             as
             much
             as
             in
             her
             is
             contained
             all
             the
             inward
             offices
             of
             houshold
             ,
             we
             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
             House-wife
             to
             bee
             neuer
             so
             skilfull
             in
             the
             parts
             of
             cookery
             ,
             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
             to
             a
             Fencer
             leading
             a
             band
             of
             men
             in
             rout
             ,
             who
             knowes
             the
             vse
             of
             the
             weapon
             ,
             but
             not
             how
             to
             put
             men
             in
             order
             .
             It
             is
             then
             to
             be
             vnderstood
             ,
             that
             it
             is
             the
             office
             of
             the
             clerke
             of
             the
             Kitchin
             (
             whose
             place
             our
             House-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-waiters
             to
             beare
             to
             the
             table
             .
             Now
             because
             wee
             allow
             no
             Offices
             but
             our
             House-wife
             ,
             to
             whom
             we
             onely
             speake
             in
             this
             Booke
             ,
             shee
             shall
             first
             marshall
             her
             sallets
             ,
             deliuering
             the
             grand
             sallet
             first
             ,
             which
             is
             euermore
             compound
             :
             then
             greene
             Sallets
             ,
             then
             boyld
             sallets
             ,
             then
             some
             smaller
             compound
             sallets
             .
             Next
             vnto
             sallets
             she
             shall
             deliuer
             foorth
             all
             her
             fricases
             ,
             the
             simple
             first
             ,
             as
             collops
             ,
             rashers
             ,
             and
             such
             like
             :
             then
             compound
             fricases
             ,
             after
             them
             all
             her
             boyld
             meats
             in
             their
             degree
             ,
             as
             simple
             broths
             ,
             stewd-broth
             ,
             and
             the
             boylings
             of
             sundry
             fowles
             .
             Next
             them
             all
             sorts
             of
             rost-meates
             ,
             of
             which
             the
             greatest
             first
             ,
             as
             chine
             of
             Beefe
             ,
             or
             surloyne
             ,
             the
             gigget
             or
             Legges
             of
             Mutton
             ,
             Goose
             ,
             Swan
             ,
             
             Veale
             ,
             Pig
             ,
             Capon
             ,
             and
             such
             like
             .
             Then
             bak't-meates
             ,
             the
             hot
             first
             ,
             as
             Fallow-deere
             in
             Pasty
             ,
             Chicken
             ,
             or
             Calues
             foote-pie
             and
             Douset
             .
             Then
             cold
             bak't
             meates
             ,
             Pheasant
             ,
             Partidges
             ,
             Turkie
             ,
             Goose
             ,
             Woodcocke
             ,
             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
             he
             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
             boild
             ,
             bak't
             meates
             amongst
             the
             rost
             ,
             and
             Carbonados
             amongst
             the
             bak't
             ;
             so
             that
             before
             euery
             trencher
             may
             stand
             a
             Sallet
             ,
             a
             Fricase
             ,
             a
             Boild
             meate
             ,
             a
             Rost
             meate
             ,
             a
             Bak't
             meat
             ,
             and
             a
             Carbonado
             ,
             which
             will
             both
             giue
             a
             most
             comely
             beauty
             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-cocke
             ,
             and
             such
             like
             :
             then
             the
             lesser
             land-fowle
             ;
             as
             Chicken
             ,
             Pigeons
             ,
             Partridge
             ,
             Raile
             ,
             Turky
             ,
             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
             B●r●
             ,
             Roe-pie
             ,
             and
             such
             like
             ,
             and
             these
             also
             shall
             bee
             marshald
             at
             the
             Table
             ,
             as
             the
             first
             course
             not
             one
             kind
             all
             together
             ,
             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
             sprinkled
             ouer
             all
             the
             table
             :
             and
             this
             is
             the
             best
             method
             for
             the
             extraordinary
             great
             feasts
             of
             Princes
             .
             But
             in
             case
             it
             be
             for
             much
             more
             humble
             meanes
             ,
             then
             lesse
             care
             and
             fewer
             dishes
             may
             discharge
             it
             :
             yet
             before
             I
             proceede
             to
             that
             lower
             rate
             ,
             you
             shall
             vnderstand
             ,
             that
             in
             these
             great
             Feasts
             of
             Princes
             ,
             though
             I
             haue
             mentioned
             nothing
             but
             flesh
             ,
             yet
             is
             not
             fifh
             to
             be
             exempted
             ;
             for
             it
             is
             a
             beauty
             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
             soused-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
             ,
             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
             bee
             royall
             ,
             and
             the
             seruice
             worthy
             .
          
           
             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
             worthy
             friends
             ,
             it
             must
             hold
             limitation
             with
             his
             prouision
             ,
             and
             the
             season
             of
             the
             yeere
             :
             for
             Summer
             affords
             what
             Winter
             wantes
             ,
             &
             Winter
             is
             master
             of
             that
             which
             Summer
             can
             but
             with
             difficulty
             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
             shield
             of
             Brawne
             with
             mustard
             :
             Secondly
             ,
             a
             boyld
             capon
             ;
             Thirdly
             ,
             a
             boyld
             peece
             of
             Beefe
             :
             Fourthly
             ,
             a
             chine
             of
             beefe
             rosted
             :
             Fiftly
             ,
             a
             neates
             tongue
             rosted
             :
             Sixtly
             ,
             a
             Pigge
             rosted
             :
             Seuenthly
             ,
             chewets
             back't
             ;
             Eightly
             ,
             a
             goose
             rosted
             :
             Ninethly
             ,
             a
             swan
             rosted
             :
             Tenthly
             ,
             a
             turkey
             rosted
             ;
             the
             eleuenth
             ,
             a
             haunch
             of
             venison
             rosted
             ;
             the
             twelfth
             ,
             a
             pasty
             of
             venison
             ;
             the
             thirteenth
             ,
             a
             Kid
             with
             a
             pudding
             in
             the
             belly
             ;
             the
             fourteenth
             ,
             an
             oliue
             pye
             ;
             the
             fifteenth
             ,
             a
             couple
             of
             capons
             ;
             the
             sixteenth
             ,
             a
             custard
             or
             dousets
             .
             Now
             to
             these
             full
             dishes
             may
             be
             added
             in
             sallets
             ,
             fricases
             ,
             quelquechoses
             ,
             and
             deuised
             paste
             ,
             as
             many
             dishes
             more
             ,
             which
             make
             the
             full
             seruice
             no
             lesse
             then
             two
             and
             thirty
             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
             in
             the
             other
             ,
             which
             will
             be
             both
             frugall
             in
             the
             spendor
             ,
             contentment
             to
             the
             guest
             ,
             and
             much
             pleasure
             and
             delight
             to
             the
             beholders
             .
             And
             thus
             much
             touching
             the
             ordering
             of
             great
             feasts
             and
             ordinary
             contentments
             .
          
        
      
       
         
           CHAP.
           3.
           
           Of
           Distillations
           ,
           and
           their
           veriues
           ,
           and
           of
           perfuming
           .
        
         
           WHen
           our
           English
           House-wife
           is
           exact
           in
           these
           rules
           before
           rehearsed
           ,
           and
           that
           she
           is
           able
           to
           adorne
           and
           beautifie
           her
           table
           ,
           with
           all
           the
           vertuous
           illustrations
           meet
           for
           her
           knowledge
           ;
           she
           shall
           then
           sort
           her
           mind
           to
           the
           vnderstanding
           of
           other
           House-wifely
           secrets
           ,
           right
           profitable
           and
           meete
           for
           her
           vse
           ,
           
           su●h
           as
           the
           want
           thereof
           may
           trouble
           her
           when
           need
           ,
           o●
           time
           requires
           .
        
         
           
             OF
             The
             nature
             of
             waters
             .
          
           
             Therefore
             first
             I
             would
             haue
             her
             furnish
             her selfe
             of
             very
             good
             Stils
             ,
             for
             the
             distulation
             of
             all
             kinds
             of
             Waters
             ,
             which
             stils
             would
             either
             be
             of
             Tinne
             ,
             or
             sweete
             Earth
             ,
             and
             in
             them
             she
             shall
             distill
             all
             sorts
             of
             waters
             meete
             for
             the
             health
             of
             her
             Houshold
             ,
             as
             sage
             water
             ,
             which
             is
             good
             for
             all
             Rhumes
             and
             Collickes
             ;
             Radish
             water
             ,
             which
             is
             good
             for
             the
             stone
             ,
             Angelica
             water
             good
             for
             infection
             ,
             Celadine
             water
             for
             sore
             eyes
             ,
             Vine
             water
             for
             itchings
             ,
             Rose
             water
             ,
             and
             Eye-bright
             water
             for
             dim
             sights
             ,
             Rosemary
             water
             for
             Fistulo●s
             ,
             Treacle
             water
             for
             mouth
             cankers
             ,
             water
             of
             cloues
             for
             paine
             in
             the
             stomacke
             ,
             Saxifrage
             water
             for
             grauell
             and
             hard
             vrine
             ,
             Allum
             water
             for
             old
             Vlcers
             ,
             and
             a
             world
             of
             others
             ,
             any
             of
             which
             will
             last
             a
             full
             yeare
             at
             the
             least
             :
             Then
             she
             shall
             know
             that
             the
             best
             waters
             for
             the
             smoothing
             of
             the
             skinne
             ,
             and
             keeping
             the
             face
             delicate
             and
             amiable
             ,
             are
             those
             which
             are
             distilled
             from
             Beane-flowers
             ,
             from
             Strawberries
             ,
             from
             Vine
             leaues
             ,
             from
             Goates-milke
             ,
             from
             Asses
             milke
             ,
             from
             the
             whites
             of
             Egges
             ,
             from
             the
             flowers
             of
             Lillies
             ,
             from
             Dragons
             ,
             from
             calues
             feete
             ,
             from
             bran
             ,
             or
             from
             yelkes
             of
             Egges
             ,
             any
             of
             which
             will
             last
             a
             yeare
             or
             better
             .
          
        
         
           
             Additions
             ,
             to
             distillations
             .
             To
             distill
             wa●er
             of
             the
             colour
             of
             of
             the
             hearbe
             o●
             flower
             you
             desire
             .
          
           
             First
             distill
             your
             water
             in
             a
             stillatory
             ,
             then
             put
             it
             in
             a
             glasse
             of
             great
             strength
             ,
             and
             fill
             it
             with
             those
             flowers
             againe
             (
             whose
             colour
             you
             desire
             )
             as
             full
             as
             you
             can
             ,
             and
             stop
             it
             ,
             and
             set
             it
             in
             the
             stillatory
             againe
             ,
             and
             let
             it
             distill
             ,
             and
             you
             shall
             haue
             the
             colour
             you
             distill
             .
          
        
         
           
             To
             make
             Aq●●vitae
             .
             ☜
          
           
             Take
             of
             Rosemary
             flowers
             two
             handfuls
             ,
             of
             Mariarome
             ,
             Wi●ter-sauory
             ,
             Rosemary
             ,
             Rew
             ,
             vnset
             time
             ,
             Germander
             ,
             Rybworte
             ,
             Harts
             tongue
             ,
             Mouscare
             ,
             White
             wormewood
             ,
             Buglosse
             ,
             red
             sage
             ,
             Liuer●worte
             ,
             Hoare-hound
             ,
             
             fine
             Lauender
             ,
             Issop-cropps
             ,
             Penny
             royall
             ,
             Red
             fennell
             ,
             of
             each
             of
             these
             one
             handfull
             :
             of
             Elycompane
             rootes
             ,
             cleane
             pared
             and
             sliced
             ,
             two
             handfuls
             :
             Then
             take
             all
             these
             aforesayd
             and
             shred
             them
             ,
             but
             not
             wash
             them
             ,
             then
             ta●e
             foure
             gallons
             and
             more
             of
             strong
             Ale
             ,
             and
             one
             gallon
             of
             sacke-lees
             ,
             and
             put
             all
             these
             aforesayd
             hearbes
             shred
             into
             it
             ,
             and
             then
             put
             into
             it
             one
             pound
             of
             Licoras
             bruised
             ,
             halfe
             a
             pound
             of
             Anyseeds
             cleane
             sifted
             and
             bruised
             ,
             and
             of
             Mace
             and
             Nutmegs
             bruised
             of
             each
             one
             ounce
             :
             then
             put
             altogether
             into
             your
             stilling-pot
             close
             couered
             with
             Rye
             paste
             ,
             and
             make
             a
             soft
             fire
             vnder
             your
             pot
             ,
             and
             as
             the
             head
             of
             the
             Limbecke
             heateth
             ,
             draw
             out
             your
             hot
             water
             and
             put
             in
             cold
             ,
             keeping
             the
             head
             of
             your
             Limbecke
             still
             with
             cold
             water
             ,
             but
             see
             your
             fire
             be
             not
             too
             rash
             at
             the
             first
             ,
             but
             let
             your
             water
             come
             at
             leasure
             ;
             and
             take
             heed
             vnto
             your
             stilling
             that
             your
             water
             change
             not
             white
             :
             for
             it
             is
             not
             so
             strong
             as
             the
             first
             draught
             is
             ;
             and
             when
             the
             water
             is
             distilled
             ,
             take
             a
             gallon
             glasse
             with
             a
             wide
             mouth
             ,
             and
             put
             therein
             a
             pottle
             of
             the
             best
             water
             and
             cleerest
             ,
             and
             put
             into
             it
             a
             pottle
             of
             Rosa-solis
             ,
             halfe
             a
             pound
             of
             Dates
             bruised
             ,
             and
             one
             ounce
             of
             graines
             ,
             halfe
             a
             pound
             of
             Sugar
             ,
             halfe
             an
             ounce
             of
             seed-pearle
             beaten
             ,
             three
             leaues
             of
             fine
             gold
             ,
             stirre
             all
             these
             together
             well
             ,
             then
             stop
             your
             glasse
             and
             set
             it
             in
             the
             sunne
             the
             space
             of
             one
             or
             two
             moneths
             ,
             and
             then
             clarifie
             it
             and
             vse
             it
             at
             your
             discretion
             :
             for
             a
             spoonfu●l
             or
             two
             at
             a
             time
             is
             sufficient
             ,
             and
             the
             vertues
             are
             infinite
             .
          
        
         
           
             〈…〉
          
           
             ●ill
             a
             pot
             with
             red
             wine
             cleare
             and
             strong
             ,
             and
             put
             therein
             the
             powders
             of
             Camomile
             ,
             Gi●i-flowers
             ,
             Ginger
             ,
             Pellitory
             ,
             Nutmeg
             ,
             Ga●lengall
             ,
             Spicknard
             ,
             Que●●bits
             ,
             graines
             of
             pure
             long
             pepper
             ,
             blacke
             Pepper
             ,
             
             Commin
             ,
             Fennell
             seede
             ,
             Smalledge
             ,
             Parsley
             ,
             Sage
             ,
             R●w
             ,
             Mint
             ,
             Calamint
             and
             Horshow
             ,
             of
             each
             of
             them
             a
             like
             quantity
             ,
             and
             beware
             they
             differ
             not
             the
             weight
             of
             a
             dr●mme
             vnder
             or
             aboue
             :
             then
             put
             all
             the
             pouders
             aboue
             sayd
             into
             the
             wine
             ,
             and
             after
             put
             them
             into
             the
             distilling
             pot
             ,
             and
             distill
             it
             with
             a
             soft
             fire
             ,
             and
             looke
             that
             it
             be
             well
             luted
             about
             with
             Rye
             paste
             ,
             so
             that
             no
             fume
             or
             breath
             goe
             foorth
             ,
             and
             looke
             ,
             that
             the
             fire
             be
             temperate
             :
             also
             receiue
             the
             water
             out
             of
             the
             Lymbecke
             into
             a
             glasse
             vyall
             .
             This
             water
             is
             called
             the
             water
             of
             Life
             ,
             and
             it
             may
             be
             likened
             to
             Balme
             ,
             for
             it
             hath
             all
             the
             vertues
             and
             properties
             which
             Balme
             hath
             :
             this
             water
             is
             cleere
             and
             lighter
             then
             Rose
             water
             ,
             for
             it
             will
             fleet
             aboue
             all
             liquors
             ,
             for
             if
             oyle
             be
             put
             aboue
             this
             water
             ,
             it
             sinketh
             to
             the
             bottome
             .
             This
             water
             keepeth
             flesh
             and
             fish
             both
             raw
             and
             sodden
             in
             his
             owne
             kind
             and
             state
             ,
             it
             is
             good
             against
             aches
             in
             the
             bones
             ,
             the
             poxe
             ,
             and
             such
             like
             ,
             neither
             can
             any
             thing
             kept
             in
             this
             water
             rot
             or
             putrifie
             ,
             it
             doth
             draw
             out
             the
             sweetenesse
             ,
             sauour
             ,
             and
             vertues
             of
             all
             manner
             of
             spices
             ,
             rootes
             and
             hearbes
             that
             are
             wet
             or
             layd
             therein
             ,
             it
             giues
             sweetnesse
             to
             all
             manner
             of
             water
             that
             is
             mixt
             with
             it
             ,
             it
             is
             good
             for
             all
             manner
             of
             cold
             sicknesses
             ,
             and
             namely
             for
             the
             palsie
             or
             trembling
             ioynts
             ,
             and
             stretching
             of
             the
             sinewes
             ;
             it
             is
             good
             against
             the
             cold
             goute
             ,
             and
             it
             maketh
             an
             old
             man
             seeme
             young
             ,
             vsing
             to
             drinke
             it
             fasting
             ,
             and
             lastly
             it
             fretteth
             away
             dead
             flesh
             in
             wounds
             ,
             and
             killeth
             the
             canker
             .
          
        
         
           
             To
             make
             aqu●
             comp●
             .
          
           
             Take
             Rosemary
             ,
             Time
             ,
             Issop
             ,
             Sage
             ,
             Fennell
             ,
             Nip
             ,
             rootes
             of
             Elicompane
             ,
             of
             each
             an
             handfull
             ,
             of
             Marierum
             and
             Peny-royall
             of
             each
             halfe
             a
             handfull
             ,
             eight
             slips
             of
             red
             Mint
             ,
             halfe
             a
             pound
             of
             Licoras
             ,
             halfe
             a
             pound
             of
             Aniseeds
             ,
             and
             two
             gallons
             of
             the
             best
             Ale
             that
             can
             bee
             brewed
             ,
             wash
             all
             these
             hearbes
             cleane
             ,
             and
             put
             into
             
             the
             Ale
             ,
             Licoras
             ,
             Aniseeds
             ,
             and
             herbes
             into
             a
             cleane
             brasse
             pot
             ,
             and
             set
             your
             limbecke
             thereon
             ,
             and
             paste
             it
             round
             about
             that
             no
             ayre
             come
             out
             ,
             then
             distill
             the
             water
             with
             a
             gentle
             fire
             ,
             and
             keepe
             the
             limbecke
             coole
             aboue
             ,
             not
             suffering
             it
             to
             runne
             too
             fast
             ;
             and
             take
             heede
             when
             your
             water
             changeth
             colour
             ,
             to
             put
             another
             glasse
             vnder
             ,
             and
             keepe
             the
             first
             water
             ,
             for
             it
             is
             most
             precious
             ,
             and
             the
             latter
             water
             keepe
             by
             it selfe
             ,
             and
             put
             it
             into
             your
             next
             pot
             ,
             and
             that
             shall
             make
             it
             much
             better
             .
          
        
         
           
             ☞
             A
             very
             principall
             aq●●
             com●
             .
          
           
             Take
             of
             balme
             ,
             of
             Rosemary
             Flowers
             tops
             and
             all
             ,
             of
             dried
             red
             Rose
             leaues
             ,
             of
             penny-royall
             ,
             of
             each
             of
             these
             a
             handfull
             ,
             one
             roote
             of
             Ely
             compane
             the
             whitest
             that
             can
             be
             got
             ,
             three
             quarters
             of
             a
             pound
             of
             Licoras
             ,
             two
             ounces
             of
             Cinamon
             ,
             two
             drams
             of
             great
             Mace
             ,
             two
             drams
             of
             Gallendgall
             ,
             three
             drams
             of
             Coliander
             seeds
             three
             drammes
             of
             Carraway
             seeds
             ,
             two
             or
             three
             Nutmegges
             cut
             in
             foure
             quarters
             ,
             an
             ounce
             of
             Aniseeds
             ,
             a
             handfull
             of
             Borage
             ;
             you
             must
             chuse
             a
             faire
             Sunny
             day
             ,
             to
             gather
             the
             hearbs
             in
             ;
             you
             must
             not
             wash
             them
             ,
             but
             cut
             them
             in
             sunder
             ,
             and
             not
             too
             small
             ;
             then
             lay
             all
             your
             hearbs
             in
             soule
             all
             night
             and
             a
             day
             ,
             with
             the
             spices
             grosly
             beaten
             or
             bruised
             ,
             and
             then
             distill
             it
             in
             order
             aforesaid
             ,
             this
             was
             made
             for
             a
             learned
             Phisitians
             owne
             drinking
             .
          
        
         
           
             To
             make
             the
             emperiall
             water
             .
          
           
             Take
             a
             gallond
             of
             Gascoine-wine
             ,
             Ginger
             ,
             Gallendgall
             ,
             Nutmegs
             ,
             Grains
             ,
             Cloues
             ,
             Aniseeds
             ,
             Fennell
             seeds
             ,
             Ca●away
             seeds
             ,
             of
             each
             one
             dramme
             ,
             then
             take
             Sage
             ,
             Mints
             ,
             Red
             roses
             ,
             Time
             ,
             Pellitory
             ,
             Rosemary
             ,
             Wild-time
             Camomile
             ,
             and
             Lauender
             ▪
             of
             each
             a
             handfull
             ,
             then
             bray
             the
             spices
             small
             ,
             and
             the
             hearbs
             also
             ,
             and
             put
             all
             together
             into
             the
             wine
             ,
             and
             let
             it
             stand
             so
             twelue
             houres
             ,
             stirring
             it
             diuers
             times
             ,
             then
             distill
             it
             with
             a
             limbecke
             ,
             and
             keepe
             the
             first
             water
             ,
             for
             it
             is
             best
             :
             of
             a
             gallond
             of
             
             wine
             you
             must
             not
             take
             aboue
             a
             quart
             of
             water
             ;
             this
             water
             comforteth
             the
             vitall
             spirits
             ,
             and
             helpeth
             inward
             diseases
             that
             commeth
             of
             cold
             ,
             as
             the
             palsey
             ,
             the
             contraction
             of
             sinewes
             ,
             also
             it
             killeth
             wormes
             ,
             and
             comforts
             the
             stomacke
             ;
             it
             cureth
             the
             cold
             dropsie
             ,
             helpes
             the
             stone
             ,
             the
             stinking
             breath
             ,
             &
             maketh
             one
             seeme
             yong
             .
          
        
         
           
             To
             make
             Cinamon
             water
             .
          
           
             Take
             a
             pottell
             of
             the
             best
             Sack
             ,
             and
             halfe
             a
             pint
             of
             Rose
             water
             ,
             a
             quarter
             and
             halfe
             of
             a
             pound
             of
             good
             Cinamon
             well
             bruised
             ,
             but
             not
             small
             beaten
             ;
             distill
             all
             these
             together
             in
             a
             glasse-still
             ,
             but
             you
             must
             carefully
             looke
             to
             it
             ,
             that
             it
             boyle
             not
             ouer
             hastily
             ,
             and
             attend
             it
             with
             cold
             wet
             cloathes
             to
             coole
             the
             top
             of
             the
             still
             if
             the
             water
             should
             offer
             to
             boyle
             too
             hastily
             .
             This
             water
             is
             very
             soueraigne
             for
             the
             stomacke
             ,
             the
             head
             ,
             and
             all
             the
             inward
             parts
             ;
             it
             helps
             digestion
             ,
             and
             comforteth
             the
             vitall
             spirits
             .
          
        
         
           
             Sixe
             most
             pretious
             waters
             ,
             wh●ch
             Hepocrates
             made
             ,
             and
             sent
             to
             a
             Queene
             sometimes
             liuing
             in
             England
             .
          
           
             1
             Take
             Fennell
             ,
             Rew
             ,
             Veruine
             ,
             Endiue
             ,
             Betony
             ,
             Germander
             ,
             Red
             rose
             ,
             Capillus
             Veneris
             ,
             of
             each
             an
             ounce
             ;
             stampe
             them
             and
             keepe
             them
             in
             white
             wine
             a
             day
             and
             a
             night
             ;
             and
             distill
             water
             of
             them
             ,
             which
             water
             will
             diuide
             in
             three
             parts
             ,
             the
             first
             water
             you
             shall
             put
             in
             a
             glasse
             by
             it selfe
             ,
             for
             it
             is
             more
             pretious
             then
             gold
             ,
             the
             second
             as
             siluer
             ,
             and
             the
             third
             as
             Balme
             ,
             and
             keepe
             these
             three
             parts
             in
             glasses
             :
             this
             water
             you
             shall
             giue
             the
             rich
             for
             gold
             ,
             to
             meaner
             for
             siluer
             ,
             to
             poore
             men
             for
             Balme
             :
             this
             water
             keepeth
             the
             sight
             in
             clearenesse
             ,
             and
             purgeth
             all
             grosse
             humors
             .
          
           
             2
             Take
             Salgemma
             a
             pound
             ,
             and
             lappe
             it
             in
             a
             greene
             docke
             leafe
             ,
             and
             lay
             it
             in
             the
             fire
             till
             it
             be
             will
             rosted
             ,
             and
             waxe
             white
             ,
             and
             put
             it
             in
             a
             glasse
             against
             the
             ayre
             a
             night
             ,
             and
             on
             the
             morrow
             it
             shall
             bee
             turned
             to
             a
             white
             water
             like
             vnto
             Christall
             :
             keepe
             this
             water
             well
             in
             a
             glasse
             ,
             and
             put
             a
             drop
             into
             the
             eie
             ,
             and
             it
             shall
             clense
             
             and
             sharpe
             the
             sight
             :
             it
             is
             good
             for
             any
             euill
             at
             the
             heart
             ,
             for
             the
             morphew
             ,
             and
             the
             canker
             in
             the
             mouth
             ,
             and
             for
             diuers
             other
             euills
             in
             the
             body
             .
          
           
             3
             Take
             the
             roots
             of
             Fennell
             ,
             Parseley
             ,
             Endiue
             ,
             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
             restrayneth
             teares
             ,
             and
             comforteth
             the
             head
             ,
             and
             auoideth
             the
             water
             that
             commeth
             through
             the
             payne
             in
             the
             head
             .
          
           
             4
             Take
             the
             seed
             of
             Parsley
             ,
             Achannes
             ,
             Veruine
             ,
             Carawaies
             ,
             and
             Cen●●●ry
             ,
             of
             each
             ten
             drams
             ;
             beate
             all
             these
             together
             ,
             and
             put
             it
             in
             warme
             water
             a
             day
             and
             a
             night
             ,
             and
             put
             it
             in
             a
             vessell
             to
             distill
             :
             this
             water
             is
             a
             pretious
             water
             for
             all
             sore
             eies
             ,
             and
             very
             good
             for
             the
             health
             of
             man
             or
             womans
             body
             .
          
           
             5
             Take
             limmell
             of
             gold
             ,
             siluer
             ,
             lattin
             ,
             copper
             ,
             iron
             ,
             steele
             ,
             and
             lead
             ;
             and
             take
             lethurgy
             of
             gold
             and
             siluer
             ,
             take
             Calamint
             and
             Columbine
             ,
             and
             steepe
             all
             together
             ,
             the
             first
             day
             in
             the
             vrine
             of
             a
             man-child
             ,
             that
             is
             between
             a
             day
             &
             a
             night
             ,
             the
             second
             day
             in
             white
             wine
             ,
             the
             third
             day
             in
             the
             iuice
             of
             fenell
             ,
             the
             fourth
             day
             in
             the
             whites
             of
             egs
             ,
             the
             fift
             day
             in
             the
             womans
             milke
             that
             nourisheth
             a
             man-child
             ,
             the
             sixt
             day
             in
             red
             wine
             ,
             the
             seuenth
             day
             in
             the
             whites
             of
             egges
             ,
             and
             vpon
             the
             eight
             day
             bind
             all
             these
             together
             ,
             and
             distill
             the
             water
             of
             them
             ,
             and
             keepe
             this
             water
             in
             a
             vessell
             of
             gold
             or
             siluer
             :
             the
             vertues
             of
             this
             water
             are
             these
             ,
             first
             it
             expelleth
             all
             rhumes
             ,
             and
             doth
             away
             all
             manner
             of
             sicknesse
             from
             the
             eyes
             ,
             and
             weares
             away
             the
             pearle
             ,
             pin
             and
             webbe
             ;
             it
             draweth
             againe
             into
             his
             owne
             kinde
             the
             eye-lidds
             that
             haue
             beene
             blea●ed
             ,
             it
             easeth
             the
             ache
             of
             the
             head
             ,
             and
             if
             a
             man
             
             drinke
             it
             ,
             maketh
             him
             looke
             young
             euen
             in
             old
             age
             ,
             besides
             a
             world
             of
             other
             most
             excellent
             vertues
             .
          
           
             6
             Take
             the
             Gold-smiths
             stone
             ,
             and
             put
             it
             into
             the
             fire
             ,
             till
             it
             be
             red-hot
             ,
             and
             quench
             it
             in
             a
             pint
             of
             white
             wine
             ,
             and
             doe
             so
             nine
             times
             ,
             and
             after
             grind
             it
             ,
             and
             beate
             it
             small
             ,
             and
             cleanse
             it
             as
             cleane
             as
             you
             may
             ,
             and
             after
             set
             it
             in
             the
             Sunne
             with
             the
             water
             of
             Fennell
             distilled
             ,
             and
             Veruine
             ,
             Roses
             ,
             Celladine
             and
             Rew
             ,
             and
             a
             little
             Aquauite
             ,
             and
             when
             you
             haue
             sprinkled
             it
             in
             the
             water
             nine
             times
             ,
             put
             it
             then
             in
             a
             vessell
             of
             glasse
             ,
             and
             yet
             vpon
             a
             reuersion
             of
             the
             water
             distill
             it
             ,
             till
             it
             passe
             ouer
             the
             touch
             foure
             or
             fiue
             inches
             ;
             and
             when
             you
             will
             vse
             it
             then
             stirre
             it
             all
             together
             ,
             and
             then
             take
             vp
             a
             drop
             with
             a
             feather
             ,
             and
             put
             it
             on
             your
             naile
             ,
             &
             if
             it
             abide
             ,
             it
             is
             fine
             and
             good
             :
             then
             put
             it
             in
             the
             eye
             that
             runneth
             ,
             or
             annoint
             the
             head
             with
             it
             if
             it
             ake
             ,
             and
             the
             temples
             ,
             and
             beleeue
             it
             ,
             that
             of
             all
             waters
             this
             is
             the
             most
             pretious
             ,
             and
             helpeth
             the
             sight
             ,
             or
             any
             paine
             in
             the
             head
             .
          
           
             The
             water
             of
             Cheruyle
             is
             good
             for
             a
             sore
             mouth
             .
          
        
         
           
             The
             vertues
             of
             seuerall
             waters
             .
          
           
             The
             water
             of
             Callamint
             is
             good
             for
             the
             stomacke
             .
          
           
             The
             water
             of
             Planten
             is
             good
             for
             the
             fluxe
             ,
             and
             the
             hot
             dropsie
             .
          
           
             Water
             of
             Fennell
             is
             good
             to
             make
             a
             fat
             body
             small
             ,
             and
             also
             for
             the
             eyes
             .
          
           
             Water
             of
             Viol●ts
             is
             good
             for
             a
             man
             that
             is
             sore
             within
             his
             body
             and
             for
             the
             raynes
             and
             for
             the
             liuer
             .
          
           
             Water
             of
             Endiue
             is
             good
             for
             the
             dropsy
             ,
             and
             for
             the
             iaundise
             ,
             and
             the
             stomacke
             .
          
           
             Water
             of
             Borage
             is
             good
             for
             the
             stomacke
             ,
             and
             for
             the
             Iliaca
             passio
             ,
             and
             many
             other
             sicknesses
             in
             the
             body
             .
          
           
             Water
             of
             both
             Sages
             is
             good
             for
             the
             palsey
             .
          
           
             Water
             of
             Bettony
             ,
             is
             good
             for
             old
             age
             and
             all
             inward
             sicknesses
             .
          
           
           
             Water
             of
             Radish
             drunke
             twice
             a
             day
             ,
             at
             each
             time
             an
             ounce
             ,
             or
             an
             ounce
             and
             a
             halfe
             ,
             doth
             multiply
             and
             prouoke
             lust
             ,
             and
             also
             prouoketh
             the
             tearmes
             in
             women
             .
          
           
             Rosemary
             water
             (
             the
             face
             washed
             therein
             both
             morning
             and
             night
             ▪
             )
             causeth
             a
             faire
             and
             cleere
             countenance
             :
             also
             the
             head
             washed
             therewith
             ,
             and
             let
             dry
             of
             it selfe
             ,
             preserueth
             the
             falling
             of
             the
             haire
             ,
             and
             causeth
             more
             to
             grow
             ;
             also
             two
             onunces
             of
             the
             same
             drunke
             ,
             driueth
             venome
             out
             of
             the
             body
             in
             the
             same
             sort
             as
             Methridate
             doth
             ;
             the
             same
             twice
             or
             thrice
             drunke
             at
             each
             time
             halfe
             an
             ounce
             ,
             rectifieth
             the
             mother
             ,
             and
             it
             causeth
             women
             to
             bee
             fruitfull
             :
             when
             one
             maketh
             a
             Bath
             of
             this
             decoction
             ,
             it
             is
             called
             the
             Bath
             of
             life
             ;
             the
             same
             drunke
             comforteth
             the
             heart
             ,
             the
             brayne
             ,
             and
             the
             whole
             body
             ,
             and
             cleanseth
             away
             the
             spots
             of
             the
             face
             ;
             it
             maketh
             a
             man
             looke
             young
             ,
             and
             causeth
             women
             to
             conceiue
             quickely
             ,
             and
             hath
             all
             the
             vertues
             of
             Balme
             .
          
           
             Water
             of
             Rew
             drunke
             in
             a
             morning
             foure
             or
             fiue
             daies
             together
             ,
             at
             each
             time
             an
             ounce
             ,
             purifieth
             the
             flowers
             in
             women
             :
             the
             same
             water
             drunke
             in
             the
             morning
             fasting
             ,
             is
             good
             against
             the
             gryping
             of
             the
             bowels
             ,
             and
             drunke
             at
             morning
             and
             at
             night
             ,
             at
             each
             time
             an
             ounce
             ,
             it
             prouoketh
             the
             tearmes
             in
             women
             .
          
           
             The
             water
             of
             Sorrell
             drunke
             is
             good
             for
             all
             burning
             and
             pestilent
             feuers
             ,
             and
             all
             other
             hot
             sicknesses
             :
             being
             mixt
             with
             beere
             ,
             ale
             or
             wine
             ,
             it
             slacketh
             the
             thirst
             :
             it
             is
             also
             good
             for
             the
             yellow
             Iaundise
             ,
             being
             taken
             sixe
             or
             eight
             dayes
             together
             :
             it
             also
             expelleth
             from
             the
             liuer
             if
             it
             be
             drunke
             ,
             and
             a
             cloth
             wet
             in
             the
             same
             and
             a
             little
             wrong
             out
             ,
             and
             so
             applied
             to
             the
             right
             side
             ouer
             against
             the
             liuer
             ,
             and
             when
             it
             is
             dry
             then
             wet
             another
             ,
             and
             
             apply
             it
             ;
             and
             thus
             doe
             three
             or
             foure
             times
             together
             .
          
           
             Lastly
             the
             water
             of
             Angelica
             is
             good
             for
             the
             head
             ,
             for
             inward
             infection
             ,
             either
             of
             the
             plague
             or
             pestilence
             ,
             it
             is
             very
             soueraigne
             for
             sore
             breasts
             ;
             also
             the
             same
             water
             being
             drunke
             of
             twelue
             or
             thirteene
             daies
             together
             ,
             is
             good
             to
             vnlade
             the
             stomack
             of
             grosse
             humours
             and
             superfluities
             ,
             and
             it
             strengthneth
             and
             comforteth
             all
             the
             vniuersall
             parts
             of
             the
             body
             :
             and
             lastly
             ,
             it
             is
             a
             most
             soueraigne
             medicine
             for
             the
             gout
             ,
             by
             bathing
             the
             diseased
             members
             much
             therein
             .
          
           
             Now
             to
             conclude
             and
             knit
             vp
             this
             chapter
             ,
             it
             is
             meere
             that
             our
             hous-wife
             know
             that
             from
             the
             eight
             of
             the
             Kalends
             of
             the
             moneth
             of
             Aprill
             vnto
             the
             eight
             of
             the
             Kalends
             of
             Iuly
             ,
             all
             manner
             of
             hearbes
             and
             leaues
             are
             in
             that
             time
             most
             in
             strength
             and
             of
             the
             greatest
             vertue
             to
             be
             vsed
             and
             put
             in
             all
             manner
             of
             medicines
             ,
             also
             from
             the
             eight
             of
             the
             Kalends
             of
             Iuly
             ,
             vnto
             the
             eight
             of
             the
             Kalends
             of
             October
             the
             stalks
             ,
             stems
             and
             hard
             branches
             of
             euery
             hearbe
             and
             plant
             is
             most
             in
             strength
             to
             be
             vsed
             in
             medicines
             ;
             and
             from
             the
             eight
             of
             the
             Kalends
             of
             October
             ,
             vnto
             the
             eight
             of
             the
             Kalends
             of
             Aprill
             ,
             all
             manner
             of
             roots
             of
             hearbs
             and
             plants
             are
             the
             most
             of
             strength
             and
             vertue
             to
             be
             vsed
             in
             all
             manner
             of
             medicines
             .
          
        
         
           
             ☜
             An
             excellent
             water
             for
             perfume
             .
          
           
             To
             make
             an
             excellent
             sweet
             water
             for
             perfume
             ,
             you
             shall
             take
             of
             Basill
             ,
             Mints
             ,
             Marierum
             ,
             Corne-slaggerootes
             ,
             Is●op
             ,
             Sauory
             ,
             Sage
             ,
             Balme
             ,
             Lauender
             &
             Rosemary
             ,
             of
             each
             one
             handfull
             ,
             of
             Cloues
             ,
             Cinamon
             and
             Nutmegs
             of
             each
             halfe
             an
             ounce
             ,
             then
             three
             or
             foure
             Pome-citrons
             cut
             into
             slices
             ,
             infuse
             all
             these
             into
             Damaske-rose
             water
             the
             space
             of
             three
             dayes
             ,
             and
             then
             distill
             it
             with
             a
             gentle
             fire
             of
             Char-coale
             ,
             then
             when
             you
             haue
             put
             it
             into
             a
             very
             cleane
             glasse
             ,
             take
             of
             fat
             Muske
             ,
             Ciuet
             ,
             
             and
             Ambergreece
             of
             each
             the
             quantity
             of
             a
             scruple
             ,
             and
             put
             into
             a
             ragge
             of
             fi●e
             Lawne
             ,
             and
             then
             hang
             it
             within
             the
             water
             :
             This
             being
             either
             burnt
             vpon
             a
             hot
             pan
             ,
             or
             else
             boyled
             in
             perfuming
             pans
             with
             Cloues
             ,
             Bay-leaues
             and
             Lemmon-pils
             ,
             will
             make
             the
             most
             delicatest
             perfume
             that
             may
             be
             without
             any
             offence
             ,
             and
             will
             last
             the
             longest
             of
             all
             other
             sweet
             perfumes
             ,
             as
             hath
             been
             found
             by
             experience
             .
          
        
         
           
             To
             perfume
             Gloues
             .
          
           
             To
             perfume
             gloues
             excellently
             ,
             take
             the
             oyle
             of
             sweet
             Almonds
             ,
             oyle
             of
             Nutmegs
             ,
             oyle
             of
             Beniamin
             ,
             of
             each
             a
             dramme
             ,
             of
             Ambergreece
             one
             graine
             ,
             fat
             Muske
             two
             graines
             :
             mixe
             them
             all
             together
             and
             grind
             them
             vpon
             a
             painters
             stone
             ,
             and
             then
             annoint
             the
             gloues
             ther●wi●h
             :
             yet
             before
             you
             annoint
             them
             let
             them
             be
             dampishly
             moistned
             with
             Damaske
             Rose-water
             .
          
        
         
           
             To
             perfume
             a
             Ierkin
             .
          
           
             To
             perfume
             a
             Ierkin
             well
             ,
             take
             the
             oyle
             of
             Beniamin
             a
             penny-worth
             ,
             oyle
             of
             Spike
             ,
             and
             oyle
             of
             Oliues
             halfe
             penny-worths
             of
             each
             ,
             and
             take
             two
             spunges
             and
             warme
             one
             of
             them
             against
             the
             fire
             and
             rub
             your
             Ierkin
             therewith
             ,
             and
             when
             the
             oyle
             is
             dried
             ,
             take
             the
             other
             spunge
             and
             dip
             it
             in
             the
             oyle
             and
             rub
             your
             Ierkin
             therewith
             till
             it
             be
             dry
             ,
             then
             lay
             on
             the
             perfume
             before
             prescribed
             for
             gloues
             .
          
        
         
           
             ☞
             To
             mak●
             washing
             Balls
             .
          
           
             To
             make
             very
             good
             washing
             bals
             ,
             take
             Storax
             of
             both
             kindes
             ,
             Beniamin
             ,
             Calamus
             Aromaticus
             ,
             Labdanum
             of
             each
             a
             like
             ;
             and
             bray
             them
             to
             pouder
             with
             Cloues
             and
             Arras
             ;
             then
             beate
             them
             all
             with
             a
             sufficient
             quantity
             of
             Sope
             till
             it
             bee
             stiffe
             ,
             then
             with
             your
             hand
             you
             shall
             worke
             it
             like
             paste
             ,
             and
             make
             round
             balls
             thereof
             .
          
        
         
           
             To
             make
             a
             m●ske
             Ball.
             
          
           
             To
             make
             Muske
             balls
             ,
             take
             Nutmegs
             ,
             Mace
             ,
             Cloues
             ,
             Saffron
             and
             Cinamon
             ,
             of
             each
             the
             waight
             of
             two-pence
             ,
             &
             beate
             it
             to
             fine
             pouder
             ,
             of
             Masticke
             the
             waight
             
             of
             two
             pence
             halfe
             penny
             ,
             of
             Storax
             the
             waight
             of
             six-pence
             ;
             of
             Labdanum
             the
             waight
             of
             t●nne-pence
             ;
             of
             Ambergreece
             the
             waight
             of
             six-pence
             ;
             and
             of
             Muske
             foure●graines
             ,
             dissolue
             and
             worke
             all
             these
             in
             hard
             sweete
             sope
             till
             it
             come
             to
             a
             stiffe
             paste
             ,
             and
             then
             make
             balls
             thereof
             .
          
        
         
           
             ☜
             A
             perfume
             to
             burne
             .
          
           
             To
             make
             a
             good
             perfume
             to
             burne
             ,
             take
             Beniamin
             one
             ounce
             ,
             Storaxe
             ,
             Calamint
             two
             ounces
             ,
             of
             Mastick
             ,
             white
             Ambergreece
             ,
             of
             each
             one
             ounce
             ,
             Ireos
             ,
             Calamus
             Aromaticus
             ,
             Cypresse-wood
             ,
             of
             each
             halfe
             an
             ounce
             ,
             of
             Camphire
             one
             scruple
             ,
             Labdanum
             one
             ounce
             :
             beate
             all
             these
             to
             pouder
             ,
             then
             take
             of
             Sallow
             Charcole
             sixe
             ounces
             ,
             of
             liquid
             Storax
             two
             ounces
             ,
             beate
             them
             all
             with
             Aquauita
             ,
             and
             then
             shall
             you
             role
             them
             into
             long
             round
             rolles
             .
          
        
         
           
             To
             make
             Pomanders
             .
          
           
             To
             make
             Pomanders
             ,
             take
             to
             penny-worth
             of
             Labdanum
             two
             penny-worth
             of
             Storax
             liquid
             ,
             one
             penny-worth
             of
             Calamus
             Aromaticus
             ,
             as
             much
             Balme
             ,
             halfe
             a
             quarter
             a
             pound
             of
             fine
             waxe
             ,
             of
             Cloues
             and
             Ma●e
             two
             penny-worth
             ,
             of
             liquid
             Aloes
             three
             penny-worth
             ,
             of
             Nutmegs
             eight
             peny-worth
             ,
             and
             of
             Muske
             foure
             grains
             ;
             beate
             all
             these
             exceedingly
             together
             till
             they
             come
             to
             a
             perfect
             substance
             ,
             then
             mould
             it
             in
             any
             fashion
             you
             please
             and
             dry
             it
             .
          
        
         
           
             To
             make
             Vinegar
             .
          
           
             To
             make
             excellent
             strong
             Vinegar
             ,
             you
             shall
             brew
             the
             strongest
             Ale
             that
             may
             be
             ,
             and
             hauing
             tunned
             it
             in
             a
             very
             strong
             vessell
             ,
             you
             shall
             set
             it
             either
             in
             your
             garden
             or
             some
             other
             safe
             place
             abroad
             ,
             where
             it
             may
             haue
             the
             whole
             Summers
             day
             Sun
             to
             shine
             vpon
             it
             ,
             and
             there
             let
             it
             lie
             till
             it
             be
             extreame
             sowre
             ,
             then
             into
             a
             Hogshead
             of
             this
             Vinegar
             put
             the
             leaues
             of
             foure
             or
             fiue
             hundred
             Damaske
             Roses
             ,
             and
             after
             they
             haue
             layen
             for
             the
             space
             of
             a
             moneth
             therein
             ,
             house
             the
             Vinegar
             
             and
             draw
             it
             as
             you
             neede
             it
             .
          
        
         
           
             To
             make
             dry
             vinegar
             .
          
           
             To
             make
             drie
             Vinegar
             which
             you
             may
             carry
             in
             your
             pocket
             ,
             you
             shall
             take
             the
             blades
             of
             greene
             corne
             either
             Wheat
             or
             Rie
             ,
             and
             beate
             it
             in
             a
             morter
             with
             the
             strongest
             Vinegar
             you
             can
             get
             till
             it
             come
             to
             a
             paste
             ;
             then
             role
             it
             into
             little
             balls
             ,
             and
             dry
             it
             in
             the
             Sunne
             till
             it
             be
             very
             hard
             ,
             then
             when
             you
             haue
             any
             occasion
             to
             vse
             it
             ,
             cut
             a
             little
             peece
             thereof
             and
             dissolue
             it
             in
             wine
             ,
             and
             it
             will
             make
             a
             strong
             Vinegar
             .
          
        
         
           
             To
             make
             veriuyce
             .
          
           
             To
             make
             Ve●iuyce
             ,
             you
             shall
             gather
             your
             Crabbs
             as
             soone
             as
             the
             kernels
             turne
             blacke
             ,
             and
             hauing
             layd
             them
             a
             wh●le
             in
             a
             heape
             to
             sweate
             together
             ,
             take
             them
             and
             picke
             them
             from
             stalkes
             ,
             blackes
             and
             rottennesse
             :
             then
             in
             long
             troughs
             with
             beetles
             for
             the
             purpose
             ,
             crush
             and
             breake
             them
             all
             to
             mash
             :
             then
             make
             a
             bagge
             of
             course
             haire
             cloth
             as
             square
             as
             the
             presse
             ,
             and
             fill
             it
             with
             the
             crusht
             Crabs
             ,
             then
             put
             it
             into
             the
             presse
             ,
             and
             presse
             it
             while
             any
             moysture
             will
             drop
             forth
             ,
             hauing
             a
             cleane
             vessell
             vnderneath
             to
             receiue
             the
             liquor
             :
             this
             done
             ,
             〈◊〉
             it
             vp
             into
             sweet
             Hogsheads
             ,
             and
             to
             euery
             Hogshead
             put
             halfe
             a
             dozen
             handfuls
             of
             Damaske
             Rose
             leaues
             ,
             and
             then
             bung
             it
             vp
             ,
             and
             spend
             it
             as
             you
             shall
             haue
             occasion
             .
          
           
             Many
             other
             pretty
             secrets
             there
             are
             belonging
             vnto
             curious
             Hous-wiues
             ,
             but
             none
             more
             necessary
             then
             these
             already
             rehearsed
             ,
             except
             such
             as
             shall
             hereafter
             follow
             in
             their
             proper
             places
             .
          
        
         
           
             ☞
             Additions
             to
             conceited
             secrets
             .
             To
             make
             sweet
             powder
             for
             baggs
             .
          
           
             Take
             of
             Arras
             sixe
             ounces
             ,
             of
             Damaske
             Rose-leaues
             as
             much
             ,
             of
             Marierom
             and
             sweete
             Basill
             ,
             of
             each
             an
             ounce
             ,
             of
             Cloues
             two
             ounces
             ,
             yellow
             Saunders
             two
             ounces
             ,
             of
             Citron
             pills
             seuen
             drammes
             ,
             of
             Lignum-aloes
             one
             ounce
             ,
             of
             Beniamin
             one
             ounce
             ,
             of
             Storaxe
             one
             ounce
             ,
             of
             Muske
             one
             dram
             :
             bruise
             all
             these
             ,
             and
             put
             
             them
             into
             a
             bagge
             of
             silke
             or
             linnen
             ,
             but
             silke
             is
             the
             best
             .
          
        
         
           
             To
             make
             〈◊〉
             bags
             .
          
           
             Take
             of
             Arras
             foure
             ounces
             ,
             of
             Gallaminis
             one
             ounce
             ,
             of
             Ciris
             halfe
             an
             ounce
             ,
             of
             Rose
             leaues
             dried
             two
             handfuls
             ,
             of
             dryed
             Marierum
             one
             handfull
             ,
             of
             Spike
             one
             handfull
             ,
             Cloues
             one
             ounce
             ,
             of
             Beniamin
             and
             Storax
             of
             each
             two
             ounces
             ,
             of
             white
             Saunders
             and
             yellow
             of
             each
             one
             ounce
             :
             beate
             all
             these
             into
             a
             grosse
             pouder
             ,
             then
             put
             to
             it
             Muske
             a
             dramme
             ,
             of
             Ciuet
             halfe
             a
             dramme
             ,
             and
             of
             Ambergreece
             halfe
             a
             dramme
             ;
             then
             put
             them
             into
             a
             Taffata
             bagge
             and
             vse
             it
             .
          
        
         
           
             How
             to
             make
             sweet
             water
             .
             ☜
          
           
             Take
             of
             bay-leaues
             one
             handfull
             ,
             of
             Red
             Roses
             two
             handfuls
             ,
             of
             Damaske
             Roses
             three
             handfull
             ,
             of
             Lauender
             foure
             handfuls
             ,
             of
             basill
             one
             handfull
             ,
             Mariorum
             two
             handfuls
             ,
             of
             Camomile
             one
             handfull
             ,
             the
             young
             tops
             of
             sweete
             briar
             two
             handfuls
             ,
             of
             Mandelion-tansey
             two
             handfuls
             ,
             of
             Orange
             pils
             sixe
             or
             seuen
             ounces
             ,
             of
             Cloues
             and
             Mace
             a
             groats-worth
             put
             all
             these
             together
             in
             a
             pottle
             of
             new
             Ale
             in
             cornes
             for
             the
             space
             of
             three
             daies
             ,
             shaking
             it
             euery
             day
             three
             or
             foure
             times
             ,
             then
             distill
             it
             the
             fourth
             day
             in
             a
             still
             with
             a
             continuall
             soft
             fire
             ,
             and
             after
             it
             is
             distilled
             ,
             put
             into
             it
             a
             graine
             or
             two
             of
             muske
             .
          
        
         
           
             ☜
             A
             very
             rare
             and
             plesan●
             Damask
             water
             .
          
           
             Take
             a
             quart
             of
             malmsey
             Lees
             ,
             or
             a
             quart
             of
             malmsey
             simply
             ,
             one
             handfull
             of
             margerome
             ,
             of
             Basill
             as
             much
             ,
             of
             Lauender
             foure
             handfuls
             ,
             bay-leaues
             one
             good
             handfull
             ,
             Damaske
             rose-Leaues
             foure
             handfuls
             ,
             and
             as
             many
             of
             red
             ,
             the
             pils
             of
             sixe
             Orenges
             ,
             or
             for
             want
             of
             them
             one
             handful
             of
             the
             tender
             Leaues
             of
             walnut-trees
             ,
             of
             Beniamine
             halfe
             an
             ounce
             ,
             of
             Callamus
             Aramaticus
             as
             much
             ,
             of
             Camphire
             foure
             drammes
             ,
             of
             Cloues
             one
             ounce
             ,
             of
             Baldamum
             halfe
             an
             ounce
             ;
             then
             take
             a
             pottle
             of
             running
             water
             ,
             and
             put
             in
             all
             these
             spices
             bruised
             into
             your
             water
             and
             malmsey
             together
             in
             a
             
             close
             stopped
             pot
             ,
             with
             a
             good
             handfull
             or
             Rosemary
             ,
             and
             let
             them
             stand
             for
             the
             space
             of
             sixe
             dayes
             :
             then
             distill
             it
             with
             a
             soft
             fire
             :
             then
             set
             it
             in
             the
             Sunne
             sixteene
             dayes
             with
             foure
             graines
             of
             Muske
             bruised
             .
             This
             quantity
             will
             make
             three
             quarts
             of
             water
             ,
             
               Probatum
               est
            
             .
          
        
         
           
             T●
             m●ke
             the
             〈…〉
             .
          
           
             Take
             and
             brew
             very
             strong
             Ale
             ,
             then
             take
             halfe
             a
             dozen
             gallons
             of
             the
             first
             running
             ,
             and
             set
             it
             abroade
             to
             coole
             ,
             and
             when
             it
             is
             cold
             ,
             put
             yest
             vnto
             it
             ,
             and
             head
             it
             very
             strongly
             :
             then
             put
             it
             vp
             in
             a
             ferkin
             ,
             and
             distill
             it
             in
             the
             Sunne
             :
             then
             take
             foure
             or
             fiue
             handfull
             of
             Beanes
             ,
             an●
             p●tch
             them
             in
             a
             pan
             till
             they
             burst
             :
             then
             put
             them
             in
             as
             hot
             as
             you
             can
             into
             the
             Ferkin
             ,
             and
             stop
             it
             with
             a
             little
             clay
             about
             the
             bung-hole
             :
             then
             take
             a
             handfull
             of
             cleane
             Rye
             Leauen
             and
             put
             in
             the
             Ferkin
             ;
             then
             take
             a
             quantity
             of
             Barberies
             ,
             and
             bruise
             and
             straine
             them
             into
             the
             Ferkin
             ,
             and
             a
             good
             handfull
             of
             Salt
             ,
             and
             let
             them
             lie
             and
             worke
             in
             the
             Sunne
             from
             May
             till
             August
             :
             then
             hauing
             the
             full
             strength
             ,
             take
             Rose
             leaues
             and
             clip
             the
             white
             ends
             off
             ,
             and
             let
             them
             dry
             in
             the
             Sunne
             ;
             then
             take
             Elder-flowers
             and
             picke
             them
             ,
             and
             dry
             them
             in
             the
             Sunne
             ,
             and
             when
             they
             are
             dry
             ,
             put
             them
             in
             bagges
             ,
             and
             keepe
             them
             a●l
             the
             Winter
             :
             then
             take
             a
             pottle-pot
             ,
             and
             dr●w
             forth
             a
             pottle
             out
             of
             the
             Ferkin
             into
             the
             bottle
             ,
             and
             put
             a
             handfull
             of
             the
             red
             Rose-leaues
             ,
             and
             another
             of
             the
             Elder-flowers
             ,
             and
             put
             into
             the
             bottle
             ,
             and
             hang
             i●
             i●
             the
             Sunne
             ,
             where
             you
             may
             occupie
             the
             same
             ,
             and
             when
             it
             is
             empty
             ,
             take
             out
             all
             the
             leaues
             ,
             and
             fill
             it
             againe
             as
             you
             did
             before
             .
          
        
         
           
             〈◊〉
             perfume
             Gloues
             .
          
           
             Take
             Angelica
             water
             and
             Rose-water
             ,
             and
             put
             into
             them
             the
             powder
             of
             Cloues
             ,
             Amber-greece
             ,
             Muske
             and
             Lignum
             Aloes
             ,
             Beniamine
             and
             Callamus
             Aramattecus
             :
             boyle
             these
             till
             halfe
             be
             consumed
             :
             then
             straine
             it
             ,
             and
             put
             your
             Gloues
             therein
             ;
             then
             hang
             them
             in
             the
             
             sunne
             to
             dry
             ,
             and
             turne
             them
             often
             :
             and
             thus
             three
             times
             wet
             them
             ,
             and
             dry
             them
             againe
             :
             Or
             otherwise
             ,
             take
             Rose-water
             and
             wet
             your
             Gloues
             therein
             ,
             then
             h●ng
             them
             vp
             till
             they
             be
             almost
             dry
             ;
             then
             take
             halfe
             an
             ounce
             of
             Beniamine
             ,
             and
             grind
             it
             with
             the
             oyle
             of
             Almonds
             ,
             and
             rub
             it
             on
             the
             Gloues
             till
             it
             be
             almost
             dried
             in
             :
             then
             take
             twenty
             graines
             of
             Amber-greece
             ,
             and
             twenty
             graines
             of
             Muske
             ,
             and
             grind
             them
             together
             with
             oyle
             of
             Almonds
             ,
             and
             so
             rub
             it
             on
             the
             Gloues
             ,
             and
             then
             hang
             them
             vp
             to
             dry
             ,
             or
             let
             them
             dry
             in
             your
             bosome
             ,
             and
             so
             after
             vse
             them
             at
             your
             pleasure
             .
          
        
      
       
         
           CHAP.
           4.
           
           The
           ordering
           ,
           Preseruing
           and
           helping
           of
           all
           sorts
           of
           Wines
           ,
           and
           first
           of
           the
           choyce
           of
           sweete
           Wines
           .
        
         
           ☜
           I
           Doe
           not
           assume
           to
           my selfe
           this
           knowledge
           of
           the
           Vintners
           secrets
           ,
           but
           ingeniously
           confesse
           that
           one
           profest
           skillfull
           in
           the
           Trade
           ,
           hauing
           rudely
           written
           ,
           and
           more
           rudely
           disclosed
           this
           secret
           ,
           &
           preferring
           it
           to
           the
           Stationer
           it
           came
           to
           me
           to
           be
           polished
           ,
           which
           I
           haue
           done
           ,
           knowing
           that
           it
           is
           necessary
           ,
           &c.
           
        
         
           It
           is
           necessary
           that
           our
           
             English
             House-wife
          
           be
           skilfull
           in
           the
           election
           ,
           preseruation
           and
           curing
           of
           all
           sorts
           of
           Wines
           ,
           because
           they
           be
           vsuall
           charges
           vnder
           her
           hands
           ,
           and
           by
           the
           least
           neglect
           must
           turne
           the
           Husband
           to
           much
           losse
           :
           therefore
           to
           speake
           first
           of
           the
           election
           of
           sweete
           Wines
           ,
           she
           must
           be
           carefull
           that
           her
           Malmseys
           be
           full
           Wines
           ,
           pleasant
           ,
           well
           hewed
           and
           fine
           :
           that
           Bastard
           be
           fat
           ,
           and
           if
           it
           be
           tawny
           it
           skils
           not
           ,
           for
           the
           tawny
           Bastards
           be
           alwayes
           the
           sweetest
           .
           Muskadine
           must
           bee
           great
           ,
           pleasant
           and
           strong
           ,
           with
           a
           sweet
           sent
           ,
           and
           with
           Amber
           colour
           .
           Sacke
           if
           it
           be
           Se●es
           (
           as
           it
           should
           bee
           )
           
           you
           shall
           know
           it
           by
           the
           marke
           of
           a
           corke
           burned
           on
           one
           side
           of
           the
           bung
           ,
           and
           they
           be
           euer
           full
           gadge
           ,
           and
           so
           are
           no
           other
           sackes
           ,
           and
           the
           longer
           they
           lye
           ,
           the
           better
           they
           be
           .
        
         
           
             To
             make
             Muskadine
             ,
             and
             giue
             i●
             a
             slauer
             .
          
           
             Take
             a
             pleasant
             But
             of
             Malmsey
             ,
             and
             draw
             it
             out
             a
             quarter
             and
             more
             ;
             then
             fill
             it
             vp
             with
             fat
             Basterd
             within
             eight
             gallons
             ,
             or
             thereabouts
             ▪
             and
             parill
             it
             with
             sixe
             egges
             ,
             yelkes
             and
             all
             ,
             one
             handfull
             of
             Bay-salt
             ,
             and
             a
             pint
             of
             cunduit
             water
             to
             euery
             parill
             ,
             and
             if
             the
             wine
             be
             hye
             of
             colour
             ,
             put
             in
             three
             gallons
             of
             new
             milke
             ,
             but
             skimm
             off
             the
             Creame
             first
             ,
             and
             beate
             it
             well
             ,
             or
             otherwise
             ,
             if
             you
             haue
             a
             good
             butt
             of
             Malmsey
             ,
             and
             a
             good
             pipe
             of
             bastard
             ,
             you
             must
             take
             some
             empty
             butt
             or
             pipe
             ;
             and
             draw
             thirty
             gallons
             of
             Malmsey
             ,
             and
             as
             many
             of
             bastard
             ;
             and
             beate
             them
             well
             together
             :
             and
             when
             you
             haue
             so
             done
             ,
             take
             a
             quarter
             of
             a
             pound
             of
             Ginger
             and
             bruise
             it
             ,
             and
             put
             it
             into
             your
             vessell
             ;
             then
             fill
             it
             vp
             with
             malmsey
             and
             bastard
             :
             Or
             otherwise
             thus
             ,
             if
             you
             haue
             a
             pleasant
             butt
             of
             malmsey
             ,
             which
             is
             called
             Ralt-mow
             ,
             you
             may
             draw
             out
             of
             it
             forty
             gallons
             ,
             and
             if
             your
             bastard
             be
             very
             faint
             ,
             then
             thirty
             gallons
             of
             it
             will
             serue
             to
             make
             it
             pleasant
             :
             then
             take
             foure
             gallons
             of
             new
             milke
             and
             beate
             it
             ,
             and
             put
             it
             into
             it
             when
             it
             lacketh
             twelue
             gallons
             of
             full
             ,
             and
             then
             make
             your
             slauer
             .
          
        
         
           
             How
             to
             ●l●uer
             Musk●dine
             .
          
           
             Take
             one
             ounce
             of
             Collianders
             ,
             of
             Bay-salt
             ,
             of
             Cloues
             ,
             of
             each
             as
             much
             ,
             one
             handfull
             of
             Sauory
             :
             let
             all
             these
             bee
             blended
             and
             bruised
             together
             ,
             and
             sow
             them
             close
             in
             a
             bagge
             ,
             and
             take
             halfe
             a
             pint
             of
             Damasket
             water
             ,
             and
             lay
             your
             slauer
             into
             it
             ,
             and
             then
             put
             it
             into
             your
             butt
             ,
             and
             if
             it
             fine
             ,
             giue
             it
             a
             parill
             and
             fill
             it
             vp
             ,
             and
             let
             it
             lie
             ti●l
             it
             fine
             :
             or
             else
             thus
             ,
             Take
             Coliander
             roots
             a
             peniworth
             ,
             one
             pound
             of
             Aniseedes
             ,
             one
             peniworth
             in
             
             Ginger
             :
             bruise
             them
             together
             and
             put
             them
             into
             a
             bagge
             as
             before
             ,
             and
             make
             your
             bagge
             long
             and
             small
             that
             it
             goe
             in
             and
             out
             at
             the
             bung-hole
             ,
             and
             when
             you
             do
             put
             it
             in
             ,
             fasten
             it
             with
             a
             thread
             at
             the
             bung
             :
             then
             take
             a
             pint
             of
             the
             strongest
             Damaske
             water
             ,
             and
             warme
             it
             luke-warme
             ,
             then
             put
             into
             the
             But
             ,
             and
             then
             stop
             it
             close
             for
             two
             or
             three
             dayes
             at
             least
             ,
             and
             then
             if
             you
             please
             you
             may
             set
             it
             abroach
             .
          
        
         
           
             To
             aparell
             Muskadine
             when
             it
             comes
             new
             into
             be
             fined
             in
             twenty
             foure
             houres
             .
          
           
             Take
             seuen
             whites
             of
             new
             layd
             egges
             ,
             two
             handfuls
             of
             Bay-salt
             ,
             and
             beate
             them
             well
             together
             ,
             and
             put
             therein
             a
             pint
             of
             Sacke
             or
             more
             ,
             and
             beate
             them
             till
             they
             be
             as
             short
             as
             snow
             ;
             then
             ouer-draw
             the
             But
             seauen
             or
             eight
             gallons
             ,
             and
             beate
             the
             wine
             ,
             and
             stirre
             the
             Lees
             ,
             and
             then
             put
             in
             the
             parill
             and
             beate
             it
             ,
             and
             so
             fill
             it
             vp
             ,
             and
             stop
             it
             close
             ,
             and
             draw
             it
             on
             the
             morrow
             .
          
        
         
           
             To
             make
             white
             Bastard
             .
          
           
             Draw
             out
             of
             a
             pipe
             of
             Bastard
             ten
             gallans
             ,
             and
             put
             to
             it
             fiue
             gallans
             of
             new
             milke
             ,
             and
             skim
             it
             as
             before
             ,
             and
             all
             to
             beate
             it
             with
             a
             parill
             of
             eight
             whites
             of
             egges
             ,
             and
             a
             handfull
             of
             Bay-salt
             ,
             and
             a
             pint
             of
             conduit
             water
             ,
             and
             it
             will
             be
             white
             and
             fine
             in
             the
             morning
             .
             But
             if
             you
             will
             make
             very
             fine
             Bastard
             ,
             take
             a
             White-wine
             Hogs-head
             ,
             and
             put
             out
             the
             Lees
             ,
             and
             wash
             it
             cleane
             ,
             and
             fill
             it
             halfe
             full
             and
             halfe
             a
             quarter
             ,
             and
             put
             to
             it
             foure
             gallans
             of
             new
             milke
             ,
             and
             beate
             it
             well
             with
             the
             Whites
             of
             sixe
             Egges
             ,
             and
             fill
             it
             vp
             with
             White-wine
             and
             Sacke
             ,
             and
             it
             will
             be
             white
             and
             fine
             .
          
        
         
           
             How
             to
             helpe
             Bastard
             being
             eager
             .
          
           
             Take
             two
             gallons
             of
             the
             best
             stoned
             honey
             ,
             and
             two
             gallans
             of
             White-wine
             ,
             and
             boyle
             them
             in
             a
             faire
             pan
             ,
             skimme
             it
             cleane
             ,
             and
             straine
             it
             through
             a
             faire
             cloth
             that
             there
             be
             no
             moats
             in
             it
             :
             then
             put
             to
             it
             one
             ounce
             of
             Collianders
             ,
             and
             one
             ounce
             of
             Aniseeds
             ,
             foure
             or
             fiue
             Orange
             pils
             dry
             and
             beaten
             to
             powder
             ,
             let
             them
             lye
             three
             dayes
             :
             then
             draw
             your
             Bastard
             into
             a
             cleane
             pipe
             ,
             
             
             
             
             
             then
             put
             in
             your
             honey
             with
             the
             rest
             ,
             and
             beate
             it
             well
             :
             then
             let
             it
             lye
             a
             weeke
             and
             touch
             it
             not
             ,
             after
             draw
             it
             at
             pleasure
             .
          
        
         
           
             To
             make
             Bastard
             white
             ,
             and
             to●
             away
             Lagges
             .
          
           
             If
             your
             Bastard
             be
             fat
             and
             good
             ,
             draw
             out
             forty
             gallons
             ,
             then
             may
             you
             fill
             it
             vp
             with
             the
             lagges
             of
             any
             kind
             of
             White-wines
             or
             sackes
             ,
             then
             take
             fiue
             gallons
             of
             new
             milke
             ,
             and
             first
             take
             away
             the
             Creame
             ,
             then
             straine
             it
             through
             a
             cleane
             cloth
             ,
             and
             when
             your
             pipe
             is
             three
             quarters
             full
             ,
             put
             in
             your
             milke
             :
             then
             beate
             it
             very
             well
             ,
             and
             fill
             it
             so
             ,
             that
             it
             may
             lacke
             fifteene
             gallons
             ,
             then
             aparill
             it
             thus
             :
             take
             the
             Whites
             onely
             of
             ten
             egges
             ,
             and
             beate
             them
             in
             a
             faire
             tray
             with
             Bay-salt
             and
             conduite
             water
             :
             then
             put
             it
             into
             the
             pipe
             and
             beate
             it
             well
             ,
             and
             so
             fill
             it
             vp
             ,
             and
             let
             it
             stand
             open
             all
             night
             :
             and
             if
             you
             will
             keepe
             it
             any
             while
             ,
             you
             must
             on
             the
             morrow
             stop
             it
             close
             ,
             and
             to
             make
             the
             same
             drinke
             like
             Ossey
             ,
             giue
             it
             this
             slauer
             :
             Take
             a
             pound
             of
             Aniseeds
             ,
             two
             pence
             in
             Colianders
             ,
             two
             pence
             in
             Ginger
             ,
             two
             pence
             in
             Cloues
             ,
             two
             pence
             in
             graines
             ,
             two
             pence
             in
             long
             Pepper
             ,
             and
             two
             pence
             in
             Licoras
             :
             bruise
             all
             these
             together
             :
             then
             make
             two
             bagges
             of
             Linnen
             cloth
             ,
             long
             and
             small
             ,
             and
             put
             your
             spices
             into
             them
             ,
             and
             put
             them
             into
             the
             pipe
             at
             the
             bung
             ,
             making
             them
             fast
             there
             with
             a
             thread
             that
             it
             may
             sinke
             into
             the
             Wine
             ,
             then
             stop
             it
             close
             ,
             and
             in
             two
             dayes
             you
             may
             broch
             it
             .
          
        
         
           
             A
             remedy
             for
             Bastard
             if
             it
             p●icke
             .
          
           
             Take
             and
             draw
             him
             from
             his
             Lees
             if
             he
             haue
             any
             ,
             and
             put
             the
             Wine
             into
             a
             Malmsey
             But
             to
             the
             Lees
             of
             Malmsey
             :
             then
             put
             to
             the
             Bastard
             that
             is
             in
             the
             Malmsey
             But
             ,
             nigh
             three
             gallons
             of
             the
             best
             Worte
             of
             a
             fresh
             tap
             ,
             and
             then
             fill
             him
             vp
             with
             bastard
             or
             malmsey
             ,
             or
             cute
             if
             you
             will
             :
             then
             aparell
             it
             thus
             ;
             First
             ,
             parell
             him
             ,
             and
             beate
             him
             with
             a
             staffe
             ,
             and
             then
             take
             the
             whites
             of
             foure
             new
             layd
             egges
             ,
             and
             beate
             them
             with
             a
             handfull
             
             of
             Salt
             till
             it
             be
             short
             as
             mosse
             ,
             and
             then
             put
             a
             pint
             of
             running
             water
             therein
             ,
             and
             so
             fill
             the
             pipe
             vp
             full
             ,
             and
             lay
             a
             tile
             stone
             on
             the
             bang
             ,
             and
             set
             it
             abroach
             within
             foure
             and
             twenty
             houres
             if
             you
             will.
             
          
        
         
           
             To
             make
             Malmsey
             .
          
           
             If
             you
             haue
             a
             good
             But
             of
             Malmsey
             ,
             and
             a
             butt
             or
             two
             of
             Sacke
             that
             will
             not
             be
             drunke
             :
             for
             the
             sacke
             prepare
             some
             empty
             But
             or
             Pipe
             ,
             and
             draw
             it
             more
             then
             halfe
             full
             of
             sacke
             ,
             then
             fill
             it
             vp
             with
             Malmsey
             ,
             and
             when
             your
             butt
             is
             full
             within
             a
             little
             ,
             put
             into
             it
             three
             gallons
             of
             Spanish
             cute
             ,
             the
             best
             that
             you
             can
             get
             ,
             then
             beate
             it
             well
             ,
             then
             take
             your
             taster
             and
             see
             that
             it
             bee
             deepe
             coloured
             :
             then
             fill
             it
             vp
             with
             sacke
             ,
             and
             giue
             it
             aparell
             ,
             and
             beate
             it
             well
             ,
             the
             aparell
             is
             thus
             :
             Take
             the
             yelkes
             of
             tenne
             egges
             ,
             and
             beate
             them
             in
             a
             cleane
             bason
             with
             a
             handfull
             of
             Bay-salt
             ,
             and
             a
             quart
             of
             conduit
             water
             ,
             and
             beate
             them
             together
             with
             a
             little
             peece
             of
             birch
             ,
             and
             beate
             it
             till
             it
             be
             as
             short
             as
             mosse
             ,
             then
             draw
             fiue
             or
             sixe
             gallons
             out
             of
             your
             butt
             ,
             then
             b●ate
             it
             againe
             ,
             and
             then
             fill
             it
             vp
             ,
             and
             the
             next
             day
             it
             will
             be
             ready
             to
             be
             drawne
             .
             This
             aparell
             will
             serue
             both
             for
             Muskadine
             ,
             Bastard
             ,
             and
             for
             Sacke
             .
          
        
         
           
             To
             shift
             Malmsey
             ,
             and
             to
             rid
             away
             ill
             Wines
             .
          
           
             If
             you
             haue
             two
             principall
             butts
             of
             malmsey
             ,
             you
             may
             make
             three
             good
             butts
             with
             your
             lagges
             of
             Claret
             and
             of
             Sacke
             ,
             if
             you
             put
             two
             gallons
             of
             Red
             Wine
             in
             a
             butt
             ,
             it
             will
             saue
             the
             more
             Cute
             :
             then
             put
             two
             or
             three
             gallons
             of
             Cute
             as
             you
             see
             cause
             ;
             and
             if
             it
             be
             Spanish
             Cute
             ,
             two
             gallons
             will
             goe
             further
             then
             fiue
             gallons
             of
             Candy
             Cute
             ,
             but
             the
             Candy
             Cute
             is
             more
             naturall
             for
             the
             malmsey
             :
             also
             one
             butt
             of
             good
             malmsey
             ,
             &
             a
             butt
             of
             sacke
             that
             hath
             lost
             his
             colour
             ,
             wi●l
             make
             two
             good
             buts
             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
             lye
             .
          
        
         
           
             If
             Sacke
             want
             his
             col●u●
             .
          
           
             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
             .
          
        
         
           
             For
             Sacke
             that
             is
             tawny
             .
          
           
             If
             you
             Sacke
             haue
             a
             strong
             ley
             or
             taste
             ,
             take
             a
             good
             sweete
             But
             faire
             washed
             ,
             and
             draw
             your
             sacke
             into
             it
             ,
             and
             make
             vnto
             it
             a
             parell
             as
             you
             doe
             to
             the
             Bastard
             ,
             and
             beate
             it
             very
             well
             ,
             and
             so
             stop
             vp
             your
             But
             :
             and
             if
             it
             be
             tawny
             ,
             take
             three
             gallons
             of
             newe
             milke
             and
             straine
             it
             cleane
             ,
             and
             put
             it
             into
             your
             sacke
             ,
             then
             beate
             it
             very
             well
             ,
             and
             stop
             it
             close
             .
          
        
         
           
             For
             Sacke
             ha●●orn
             ●ape
             and
             is
             bro●ne
             .
          
           
             Take
             a
             faire
             empty
             But
             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
             .
          
        
         
           
             To
             color
             sack
             ,
             or
             any
             White-wine
             .
          
           
             If
             any
             of
             your
             sackes
             or
             White-wines
             haue
             lost
             their
             colour
             ,
             take
             three
             gallans
             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
             .
          
        
         
           
             If
             Alligant
             be
             growne
             hard
             .
          
           
             Draw
             him
             out
             into
             fresh
             Lees
             ,
             and
             take
             three
             or
             foure
             gallons
             of
             stone-hony
             clarified
             ,
             and
             beeing
             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
             close
             ,
             and
             it
             will
             be
             pleasant
             and
             quicke
             as
             long
             as
             it
             is
             in
             drawing
             .
          
        
         
           
             For
             Al●igant
             that
             i●
             lower
             .
          
           
             Take
             three
             gallons
             of
             white
             Honey
             ,
             and
             two
             gallons
             of
             Red
             wine
             ,
             boyle
             them
             together
             in
             a
             faire
             pan
             ,
             and
             s●imme
             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
             the
             one
             Pipe
             will
             rid
             away
             diuers
             .
          
        
         
           
             How
             to
             order
             Renish
             wine
             .
          
           
             There
             are
             two
             sorts
             of
             Renish
             wines
             ,
             that
             is
             to
             say
             ,
             Elstertune
             and
             Barabant
             :
             the
             Estertune
             are
             best
             ,
             you
             shal
             know
             it
             by
             the
             Fat
             ,
             for
             it
             is
             double
             bard
             and
             double
             pinned
             ;
             the
             Barabant
             is
             nothing
             so
             good
             ,
             and
             there
             is
             not
             so
             much
             good
             to
             be
             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
             ,
             &
             put
             into
             it
             two
             pence
             in
             Cloues
             bruised
             ,
             let
             them
             seeth
             together
             ,
             for
             it
             will
             take
             away
             the
             sent
             of
             honey
             ,
             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
             and
             let
             it
             lie
             ,
             and
             that
             will
             make
             it
             pleasant
             .
          
        
         
           
             Of
             what
             countries
             Wines
             are
             by
             their
             names
             .
          
           
             The
             Wines
             that
             be
             made
             in
             Burdeaux
             are
             called
             Gascoyne
             Wines
             ,
             and
             you
             shall
             know
             them
             by
             their
             hazell
             hoopes
             ,
             and
             the
             most
             be
             full
             gadge
             and
             sound
             Wines
             .
          
           
             The
             Wines
             of
             the
             hie
             countryes
             ,
             and
             which
             is
             called
             Hie-country
             wine
             ,
             are
             made
             some
             thirty
             or
             forty
             miles
             beyond
             Burdeaux
             ,
             and
             they
             come
             not
             down
             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
             length
             gagelackes
             .
          
           
             Then
             haue
             you
             Wires
             that
             be
             called
             Gallaway
             both
             in
             Pipes
             and
             Hogsheads
             ,
             and
             be
             long
             ,
             and
             lackes
             
             two
             Cesternes
             in
             gadge
             and
             a
             halfe
             ,
             and
             the
             Wines
             themselues
             are
             high
             coloured
             .
             Then
             there
             are
             other
             Wines
             which
             is
             called
             white
             Wine
             of
             Angulle
             ,
             very
             good
             Wine
             ,
             and
             lackes
             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
             Sackes
             are
             of
             the
             Islands
             of
             the
             Canaries
             ,
             and
             of
             Malligo
             ;
             and
             your
             Muskadine
             and
             Malmseys
             are
             of
             many
             parts
             of
             
               Italy
               ,
               Greece
            
             ,
             and
             some
             speciall
             Islands
             .
          
        
         
           
             Notes
             of
             padging
             of
             Wines
             ,
             Oyles
             and
             Lyquors
             .
          
           
             Euery
             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
             pricke
             next
             to
             the
             Punchener
             .
          
           
             The
             depth
             of
             euery
             Sack
             but
             is
             the
             foure
             prickes
             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
             fourth
             notch
             ,
             and
             is
             accounted
             foure
             .
          
        
         
           
           
             The
             markes
             of
             〈◊〉
             .
          
           
             1.
             
             The
             full
             gage
             is
             marked
             thus
             .
             
          
           
             2.
             
             The
             halfe
             Sesterne
             lacketh
             ,
             thus
             
          
           
             3.
             
             The
             whole
             Sesterne
             lacketh
             ,
             thus
             
          
           
             4.
             
             The
             Sesterne
             and
             halfe
             lag
             .
             
          
           
             5.
             
             The
             two
             Sesternes
             ,
             thus
             .
             
          
           
             6.
             
             The
             two
             and
             a
             halfe
             Sesterns
             ,
             thus
             
          
        
         
           
           
             The
             Contents
             of
             all
             manner
             of
             Gascoyne
             wine
             ,
             and
             others
             .
          
           
             A
             But
             of
             Malmsey
             if
             he
             be
             full
             gadge
             ,
             is
             one
             hundred
             and
             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
             Renish
             wine
             at
             ten
             pence
             the
             gallon
             ,
             is
             the
             tun
             tenne
             pound
             .
          
           
             Eight
             pence
             the
             gallon
             ,
             is
             the
             tun
             eight
             pounds
             .
          
           
             Sixe
             pence
             the
             gallon
             ,
             is
             the
             tun
             sixe
             pounds
             .
          
           
             Fiue
             pence
             the
             gallon
             ,
             is
             the
             tun
             fiue
             pound
             .
          
           
             Foure
             pence
             the
             gallon
             ,
             is
             the
             tun
             foure
             pound
             .
          
           
             Now
             for
             Gascoine
             wine
             there
             goeth
             foure
             hogsheads
             to
             a
             tun
             ,
             and
             euery
             hogshead
             is
             sixty
             three
             gallons
             ,
             the
             two
             hogsheads
             are
             one
             hundred
             twenty
             sixe
             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
             lacketh
             of
             gadge
             two
             Sesternes
             and
             a
             halfe
             ,
             or
             three
             at
             a
             pipe
             ,
             and
             then
             you
             must
             abate
             sixe
             gallons
             of
             the
             price
             ,
             and
             so
             in
             all
             other
             wines
             .
          
        
         
           
             To
             chuse
             Gascoyne
             wine●
             .
          
           
             See
             that
             in
             your
             choice
             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
             be
             sweete
             as
             a
             Rose
             or
             a
             Violet
             ,
             and
             in
             any
             case
             let
             it
             be
             short
             ;
             for
             if
             it
             be
             long
             ,
             then
             in
             no
             wise
             meddle
             with
             it
             .
          
           
             For
             your
             white
             wines
             ,
             see
             they
             be
             sweete
             and
             pleasant
             at
             the
             nose
             ,
             very
             short
             ,
             cleere
             and
             bright
             and
             quick
             in
             the
             taste
             .
          
           
           
             Lastly
             for
             your
             Red
             wine
             ,
             prouide
             that
             they
             be
             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
             .
          
        
         
           
             To
             remedy
             Clarret
             wine
             that
             hath
             lost
             h●s
             c●l●u●
             .
          
           
             If
             your
             Clarret
             wine
             be
             faint
             ,
             and
             haue
             lost
             his
             color
             ;
             then
             take
             a
             fresh
             hogshead
             with
             his
             fresh
             lees
             which
             was
             very
             good
             wine
             ,
             and
             draw
             your
             wine
             into
             the
             same
             ,
             then
             stop
             it
             close
             and
             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
             be
             not
             perfit
             ,
             draw
             it
             into
             a
             red
             wine
             hogshead
             ,
             that
             is
             new
             drawne
             with
             the
             lees
             ,
             and
             that
             will
             colour
             of
             himselfe
             ,
             and
             make
             him
             strong
             ;
             or
             take
             a
             pound
             of
             Tourn●oll
             or
             two
             ,
             and
             beate
             it
             with
             a
             gal●on
             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
             cloths
             ,
             then
             lay
             it
             a
             foretake
             all
             night
             ,
             and
             roule
             it
             on
             the
             morrow
             ;
             then
             lay
             it
             vp
             ,
             and
             it
             will
             haue
             a
             perfit
             colour
             .
          
        
         
           
             A
             remedy
             for
             Gascoyne
             wine
             that
             ha●●
             lost
             his
             colour
             .
          
           
             And
             if
             your
             Clarret
             wine
             haue
             lost
             his
             colour
             ,
             take
             a
             peny
             worth
             of
             Damsens
             ,
             or
             els
             blacke
             Bullesses
             ,
             as
             you
             see
             cause
             ,
             and
             stew
             them
             with
             some
             red
             wine
             of
             the
             deepest
             colour
             ,
             and
             make
             thereof
             a
             pound
             or
             more
             of
             sirrup
             ,
             and
             put
             it
             into
             a
             cleane
             glasse
             ,
             and
             after
             into
             the
             hogshead
             of
             Clarret
             wine
             ;
             and
             the
             same
             you
             may
             likewise
             doe
             vnto
             red
             wine
             if
             you
             please
             .
          
        
         
           
             A
             remedy
             for
             white
             wine
             ,
             that
             ha●h
             lost
             his
             colour
             .
          
           
             And
             if
             your
             white
             wine
             be
             faint
             ,
             and
             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
             thi●ke
             ,
             and
             a
             handfull
             of
             Rice
             beaten
             very
             wel●
             ,
             and
             a
             little
             salt
             ,
             and
             lay
             him
             a
             foretake
             all
             night
             ,
             and
             on
             the
             morning
             lay
             him
             vp
             againe
             ,
             and
             set
             it
             abrach
             in
             any
             wise
             the
             next
             wine
             you
             spend
             ▪
             for
             it
             will
             not
             last
             long
             .
          
        
         
           
             For
             white
             wine
             that
             〈…〉
             .
          
           
             Take
             three
             gallons
             of
             new
             ●ilke
             ,
             and
             take
             away
             the
             
             Creame
             off
             it
             ;
             then
             draw
             fiue
             or
             sixe
             gallons
             of
             wine
             ,
             and
             put
             your
             milke
             into
             the
             hogshead
             ,
             and
             beate
             it
             exceeding
             well
             ,
             then
             fill
             it
             vp
             ,
             but
             before
             you
             fill
             it
             vp
             ,
             if
             you
             can
             ,
             rou●e
             it
             ,
             and
             if
             it
             be
             long
             and
             small
             ,
             take
             halfe
             a
             pound
             of
             Roche
             Al●um
             finely
             beaten
             into
             pouder
             ,
             and
             pu●
             into
             the
             vessell
             ,
             and
             let
             it
             lie
             .
          
        
         
           
             A
             rem●dy
             for
             〈…〉
             white
             wine
             that
             drink●●oule
             .
          
           
             Take
             and
             draw
             it
             into
             new
             lees
             of
             the
             one
             nature
             ,
             and
             then
             take
             a
             dozen
             of
             new
             pippins
             ,
             and
             pare
             them
             ,
             &
             take
             away
             the
             chores
             ,
             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
             .
          
        
         
           
             Fo●
             red
             wine
             that
             d●inks
             faint
             .
          
           
             If
             your
             Red
             wine
             drinke
             faint
             ,
             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
             well
             coloured
             ;
             or
             otherwise
             draw
             it
             close
             to
             fresh
             lees
             ,
             &
             that
             wil●
             recouer
             it
             againe
             ,
             &
             put
             to
             it
             three
             or
             foure
             gallons
             of
             Allegant
             ,
             and
             turne
             it
             on
             his
             lees
             .
          
        
         
           
             For
             red
             wine
             that
             w●s
             colour
             .
          
           
             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
             fai●e
             .
          
        
         
           
             To
             make
             Tyre
             .
          
           
             Take
             a
             good
             But
             of
             Malmsey
             ,
             and
             ouerdraw
             it
             ▪
             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
             .
          
        
         
           
             If
             Os●ey
             complea●e
             ,
             〈◊〉
             aproch
             ha●
             l●st
             thei●
             co●our
             .
          
           
             You
             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
             forth
             as
             belongeth
             to
             the
             knowledge
             ;
             and
             profit
             of
             our
             English
             Hous-wife
             .
          
        
      
       
         
         
           CHAP.
           5.
           
           Of
           Wooll
           ,
           Hempe
           ,
           Flax
           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
           endeauours
           ,
           she
           ought
           to
           cloath
           them
           outwardly
           &
           inwardly
           for
           defence
           from
           the
           cold
           and
           comlinesse
           to
           the
           person
           ;
           and
           inwardly
           ,
           for
           cleanlinesse
           and
           neatnesse
           of
           the
           skin
           ,
           whereby
           it
           may
           be
           kept
           from
           the
           filth
           of
           sweat
           ,
           or
           vermine
           ;
           the
           first
           consisting
           of
           woollen
           clo●h
           ,
           the
           latter
           of
           linnen
           .
        
         
           
             Of
             making
             wo●llen
             cloth
             .
          
           
             To
             speake
             then
             first
             of
             the
             making
             of
             woollen
             cloth
             ,
             it
             is
             the
             office
             of
             the
             Husbandman
             at
             the
             shee●ing
             of
             his
             sheepe
             ,
             to
             bestow
             vpon
             the
             Hous-wife
             such
             a
             competent
             proportion
             of
             wooll
             ,
             as
             shall
             be
             conuenient
             for
             the
             clothing
             of
             his
             family
             ,
             which
             wooll
             as
             soone
             as
             she
             hath
             receiued
             it
             ,
             she
             shall
             open
             ,
             and
             with
             a
             paire
             of
             shee●es
             (
             the
             fleece
             lying
             as
             it
             were
             whole
             before
             her
             )
             she
             shall
             cut
             away
             all
             the
             course
             locks
             pitch
             ,
             brands
             ,
             tarr'd
             locks
             ,
             and
             other
             felt●ings
             ,
             and
             lay
             them
             by
             themselues
             for
             course
             Couerlids
             ,
             o●
             the
             ●ike
             :
             then
             the
             r●st
             so
             c●ensed
             she
             shall
             breake
             into
             peeces
             ,
             and
             tose
             it
             euery
             locke
             by
             locke
             ,
             
             that
             is
             ,
             with
             her
             hands
             open
             ,
             and
             so
             diuide
             the
             wooll
             ,
             as
             not
             any
             part
             thereof
             may
             be
             fel●●ed
             or
             close
             together
             ,
             but
             all
             open
             and
             loose
             ,
             then
             so
             much
             of
             the
             wooll
             as
             shee
             intends
             to
             spi●ne
             white
             ,
             shee
             shall
             put
             by
             it selfe
             ,
             and
             the
             rest
             which
             shee
             intends
             to
             put
             it
             to
             colours
             shee
             shall
             waigh
             vp
             ,
             and
             diuide
             it
             to
             seuerall
             quantities
             ,
             accord●ng
             
             to
             the
             proportion
             of
             the
             web
             which
             she
             intends
             to
             make
             ,
             and
             put
             euery
             one
             of
             them
             into
             particular
             bagges
             made
             of
             netting
             ,
             with
             tal●●s
             or
             little
             peeces
             of
             wood
             fixed
             vnto
             them
             ,
             with
             priuy
             markes
             thereon
             both
             for
             the
             w●●ght
             ,
             
             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
             be
             died
             after
             her
             owne
             fancy
             ;
             yet
             for
             as
             much
             is
             I
             wou●d
             not
             haue
             our
             
               Engl●sh
               Hous●
               w●fe
            
             ignorant
             in
             any
             thing
             meete
             for
             her
             knowledge
             ,
             I
             will
             shew
             her
             here
             before
             I
             proceede
             any
             further
             ,
             how
             she
             sha●l
             dye
             her
             wooll
             her selfe
             into
             any
             colour
             meete
             for
             he●
             vse
             .
          
        
         
           
             To
             dye
             w●oll
             blacke
             .
          
           
             First
             then
             to
             dye
             wooll
             blac●e
             ,
             you
             shall
             take
             two
             pound
             of
             Gals
             ,
             and
             bru●se
             them
             ,
             then
             take
             halfe
             so
             much
             of
             the
             best
             greene
             Coperas
             ,
             and
             boyle
             them
             both
             together
             in
             two
             gallons
             of
             running
             water
             :
             then
             shall
             you
             put
             your
             wooll
             therein
             and
             boile
             it
             ,
             so
             done
             ,
             take
             it
             for
             hand
             dry
             it
             .
          
        
         
           
             To
             dye
             wooll
             of
             haire
             c●l●r●
             .
          
           
             If
             you
             will
             dye
             your
             wooll
             of
             a
             bright
             haire
             colour
             :
             first
             boyle
             your
             wooll
             in
             Allum
             and
             water
             ;
             then
             take
             it
             foorth
             ,
             and
             when
             it
             is
             cold
             ,
             take
             chamber-lye
             and
             chim●ey-soote
             ,
             and
             mixing
             them
             together
             well
             ,
             boyle
             your
             wooll
             againe
             therein
             ,
             and
             stirre
             it
             exceeding
             well
             about
             ,
             then
             take
             it
             forth
             ,
             and
             lay
             it
             where
             it
             may
             conueniently
             dry
             .
          
        
         
           
             To
             dye
             wooll
             red
             .
          
           
             If
             you
             would
             dye
             your
             wooll
             into
             a
             perfect
             red
             colour
             ,
             set
             on
             a
             p●n
             full
             of
             water
             ,
             when
             it
             is
             hot
             put
             in
             a
             pe●ke
             of
             Wh●ate
             branne
             ,
             and
             let
             it
             boyle
             a
             little
             ,
             then
             put
             it
             into
             a
             tub
             ,
             and
             put
             twice
             as
             much
             cold
             water
             vnto
             it
             ,
             and
             let
             it
             stand
             vntill
             it
             be
             a
             weeke
             old
             :
             hauing
             done
             so
             ,
             then
             shall
             you
             put
             to
             ten
             pounds
             of
             wooll
             ,
             a
             pound
             of
             Allum
             ,
             then
             heate
             your
             liquor
             againe
             ,
             and
             put
             in
             your
             Allum
             ,
             and
             so
             soone
             as
             it
             is
             melted
             ,
             put
             in
             your
             wooll
             ,
             
             and
             let
             it
             boyle
             the
             space
             of
             an
             houre
             :
             Then
             take
             it
             againe
             ,
             and
             then
             set
             on
             more
             branne
             and
             water
             :
             Then
             take
             a
             pound
             of
             Madder
             ,
             and
             put
             in
             your
             Madder
             when
             the
             liquor
             is
             hot
             :
             when
             the
             Madder
             is
             broken
             ,
             put
             in
             the
             wooll
             and
             open
             it
             ,
             and
             when
             it
             commeth
             to
             be
             very
             hot
             ,
             then
             stirre
             it
             with
             a
             staffe
             ,
             and
             then
             take
             it
             out
             and
             wash
             it
             with
             faire
             water
             ;
             then
             set
             on
             the
             panne
             againe
             with
             faire
             water
             ,
             and
             then
             take
             a
             pound
             of
             Saradine
             bucke
             ,
             and
             put
             it
             therein
             ,
             and
             let
             it
             boyle
             the
             space
             of
             an
             egge
             seething
             ;
             then
             put
             in
             the
             wooll
             ,
             and
             stirre
             it
             three
             or
             foure
             times
             about
             ,
             and
             open
             it
             well
             ,
             after
             dry
             it
             .
          
        
         
           
             To
             dye
             wooll
             blew
             .
          
           
             To
             dye
             Wooll
             blew
             ,
             take
             good
             store
             of
             old
             chamber-lye
             ,
             and
             set
             it
             on
             the
             fire
             ,
             then
             take
             halfe
             a
             pound
             of
             blew
             Neale
             ,
             Byse
             or
             Indico
             ,
             and
             beate
             it
             small
             in
             a
             morter
             ,
             and
             then
             put
             it
             into
             the
             Lye
             ,
             and
             when
             it
             seethes
             put
             in
             your
             wooll
             .
          
        
         
           
             To
             dye
             a
             Puke
             .
          
           
             To
             dye
             Wooll
             of
             a
             puke
             colour
             ,
             take
             Galles
             ,
             and
             beate
             them
             very
             small
             in
             a
             morter
             ,
             put
             them
             into
             faire
             seething
             water
             ,
             and
             boyle
             your
             Wooll
             or
             your
             Cloth
             therein
             ,
             and
             boyle
             them
             the
             space
             of
             halfe
             an
             howre
             :
             then
             take
             them
             vp
             ,
             and
             put
             in
             your
             Copheras
             into
             the
             same
             liquor
             :
             then
             put
             in
             your
             wooll
             againe
             ,
             and
             doing
             thus
             once
             or
             twice
             ,
             it
             will
             bee
             sufficient
             .
          
        
         
           
             To
             dye
             a
             sinder
             colour
             .
          
           
             And
             if
             you
             will
             dye
             your
             Wooll
             of
             a
             Sinder
             colour
             ,
             which
             is
             a
             very
             good
             colour
             ,
             you
             shall
             put
             your
             redde
             wooll
             into
             your
             puke
             liquor
             ;
             and
             then
             it
             will
             failelesse
             be
             of
             a
             sinder
             colour
             .
          
        
         
           
             To
             dye
             greene
             or
             yellow
             .
          
           
             If
             you
             will
             dye
             your
             wooll
             either
             greene
             or
             yellow
             ,
             then
             boyle
             your
             Woodward
             in
             faire
             water
             ,
             then
             put
             in
             your
             Wooll
             or
             cloth
             ,
             and
             the
             Wooll
             which
             
             you
             put
             in
             white
             ,
             will
             be
             ye●low
             ,
             and
             that
             wooll
             which
             you
             put
             in
             blew
             will
             be
             greene
             ,
             and
             all
             this
             with
             one
             liquor
             :
             prouided
             that
             each
             be
             first
             boyled
             in
             Allom.
             
          
        
         
           
             〈…〉
             wooll
             〈◊〉
             dying
             .
          
           
             When
             you
             haue
             thus
             died
             your
             wooll
             into
             those
             seuerall
             colours
             meete
             for
             your
             purpose
             ,
             and
             haue
             also
             dried
             it
             well
             ;
             then
             you
             shall
             take
             it
             foorth
             ▪
             and
             toase
             it
             ouer
             againe
             as
             you
             did
             before
             :
             for
             the
             first
             roasing
             was
             to
             m●ke
             it
             receiue
             the
             colour
             or
             dye
             :
             this
             second
             is
             to
             〈…〉
             the
             oyle
             ,
             and
             make
             it
             〈◊〉
             for
             spinning
             ▪
             which
             〈◊〉
             as
             you
             haue
             ●o●e
             ,
             you
             shall
             mix●
             your
             colours
             together
             ,
             wh●●ein
             you
             are
             to
             note
             that
             the
             best
             medly
             ,
             is
             〈…〉
             compounded
             of
             two
             colou●●
             onely
             ,
             as
             a
             〈…〉
             for
             to
             haue
             more
             is
             but
             confu●
             〈…〉
             ,
             but
             distraction
             to
             the
             sight
             :
             〈…〉
             the
             proportion
             or
             your
             mixtures
             ,
             you
             shall
             〈◊〉
             take
             two
             parts
             of
             the
             darker
             colour
             ,
             and
             but
             a
             third
             〈◊〉
             of
             the
             light
             .
             As
             for
             example
             ,
             your
             Web
             containes
             〈◊〉
             pound
             and
             the
             colours
             are
             red
             and
             greene
             :
             you
             〈◊〉
             it
             〈◊〉
             t●ke
             right
             pound
             of
             the
             greene
             wooll
             ,
             and
             but
             〈◊〉
             pou●d
             of
             the
             red
             ,
             and
             so
             of
             any
             other
             colours
             wh●r●
             th●re
             is
             difference
             in
             brightnesse
             .
          
        
         
           
             〈…〉
          
           
             But
             if
             it
             be
             so
             that
             you
             will
             needs
             haue
             your
             cloth
             of
             three
             colours
             ,
             as
             of
             two
             darke
             and
             one
             light
             ,
             or
             two
             light
             and
             o●●
             darke
             :
             As
             thus
             ,
             you
             will
             haue
             Crimson
             ,
             Yellow
             ,
             and
             〈◊〉
             ,
             you
             shall
             take
             of
             the
             Crimson
             and
             yellow
             of
             each
             two
             pound
             ,
             and
             of
             the
             pu●e
             eight
             pound
             :
             〈…〉
             is
             two
             light
             colours
             to
             one
             darke
             ;
             but
             if
             you
             〈…〉
             ,
             a
             greene
             and
             an
             orenge
             tawny
             which
             is
             〈…〉
             ,
             and
             one
             light
             ,
             then
             you
             shall
             ta●e
             of
             the
             puke
             and
             greene
             ,
             and
             the
             orenge
             tawny
             of
             each
             a
             like
             quantity
             :
             〈…〉
             ,
             of
             or
             her
             foure
             pounds
             ,
             when
             you
             haue
             equally
             diuided
             yo●r
             portions
             ,
             then
             you
             shall
             spread
             vpp●n
             the
             ground
             a
             s●e●e
             ,
             and
             vpon
             the
             same
             first
             lay
             a
             
             thin
             layre
             or
             bed
             of
             your
             darker
             colour
             ,
             all
             of
             one
             euen
             thick●esse
             :
             then
             vpon
             the
             same
             layre
             ,
             lay
             an●ther
             much
             thinner
             of
             the
             brighter
             quantity
             ,
             being
             so
             〈◊〉
             ●s
             you
             guesse
             it
             ,
             hard●y
             halfe
             so
             mu●h
             as
             the
             darker
             :
             th●
             cou●r
             it
             ouer
             with
             a●o●h●r
             layre
             of
             the
             sad
             colour
             or
             col●●rs
             againe
             ,
             then
             vpon
             it
             another
             of
             the
             bright
             again●●
             ▪
             〈◊〉
             thus
             lay
             layre
             vpon
             la●re
             till
             all
             your
             wooll
             be
             〈◊〉
             ▪
             then
             beginning
             at
             one
             end
             to
             r●le
             vp
             round
             and
             〈◊〉
             together
             the
             whole
             bed
             of
             woo●l
             ;
             and
             then
             causing
             one
             to
             kneele
             hard
             vpon
             the
             rou●e
             ,
             that
             〈◊〉
             may
             not
             stir●e
             nor
             open
             ,
             with
             your
             hands
             toase
             ,
             and
             pu●l
             out
             all
             the
             wooll
             in
             small
             peeces
             :
             And
             then
             taking
             a
             paire
             of
             Sto●●e-cards
             sharpe
             and
             large
             ,
             and
             bound
             f●st
             to
             a
             forme
             〈◊〉
             such
             like
             thing
             ,
             and
             on
             the
             the
             same
             Combe
             ,
             and
             Card
             ouer
             all
             the
             wooll
             ,
             till
             you
             see
             it
             perfectly
             and
             vndistinctly
             mixed
             together
             ,
             and
             that
             indeed
             it
             is
             become
             one
             intire
             colour
             of
             diuerse
             without
             spots
             ,
             or
             vnd●uided
             lockes
             or
             knots
             ;
             in
             which
             doing
             you
             shall
             be
             very
             carefull
             ,
             and
             heedfull
             with
             your
             eye
             :
             and
             if
             you
             finde
             any
             hard
             knot
             ,
             or
             other
             felter
             in
             the
             wooll
             ,
             which
             will
             not
             open
             ,
             though
             it
             be
             neuer
             so
             small
             ,
             yet
             you
             shall
             picke
             it
             out
             and
             open
             it
             ,
             or
             else
             being
             any
             other
             〈◊〉
             cast
             it
             away
             :
             for
             it
             is
             the
             greatest
             art
             in
             
               House
               wifery
            
             to
             mixe
             these
             wools
             aright
             ,
             and
             to
             make
             the
             clo●h
             without
             blemish
             .
          
        
         
           
             Of
             the
             dying
             of
             Wooll
             .
          
           
             Your
             wooll
             being
             thus
             mixed
             perfectly
             together
             ,
             you
             shall
             then
             oyle
             it
             ,
             or
             as
             the
             plaine
             House-wife
             termes
             it
             ,
             grease
             it
             :
             In
             this
             manner
             being
             said
             in
             a
             round
             fla●
             b●d
             ,
             you
             shall
             take
             of
             the
             best
             Rap●
             oyle
             or
             for
             want
             thereof
             either
             well
             rayd
             red
             goo●●
             grease
             ,
             or
             swines
             grese
             ,
             and
             hauing
             melted
             it
             with
             your
             hand
             sprinkle
             it
             all
             ouer
             your
             wooll
             ,
             and
             worke
             it
             very
             well
             into
             the
             same
             :
             then
             turne
             your
             wooll
             about
             ,
             and
             doe
             as
             much
             on
             the
             other
             
             side
             ,
             till
             you
             haue
             oyled
             all
             the
             wooll
             ouer
             ,
             and
             that
             there
             is
             not
             a
             locke
             which
             is
             not
             moystened
             with
             the
             same
             .
          
        
         
           
             The
             quanti●y
             of
             ●yle
             .
          
           
             Now
             for
             as
             much
             as
             if
             you
             shall
             put
             too
             much
             oyle
             vpon
             the
             Wooll
             ,
             you
             may
             thereby
             do
             great
             hurt
             to
             the
             web
             ,
             and
             make
             that
             the
             thread
             will
             not
             d●aw
             ,
             but
             fall
             into
             many
             peeces
             ;
             you
             shall
             therefore
             bee
             sure
             at
             the
             first
             to
             giue
             it
             little
             enough
             :
             and
             taking
             some
             thereof
             ,
             proue
             it
             vpon
             the
             wheele
             :
             And
             if
             you
             see
             it
             drawes
             dry
             ,
             and
             breaketh
             ,
             then
             you
             may
             put
             more
             oyle
             vnto
             it
             ;
             but
             if
             draw
             well
             ,
             then
             to
             keepe
             it
             there
             without
             any
             alteration
             :
             but
             because
             you
             shall
             be
             a
             little
             more
             certaine
             in
             the
             ●ruth
             of
             your
             proportions
             ,
             you
             shall
             know
             ,
             that
             three
             pound
             of
             grease
             or
             oyle
             ,
             will
             sufficiently
             onnoint
             o●
             grease
             ten
             pounds
             of
             wooll
             :
             and
             so
             according
             to
             that
             proportion
             you
             may
             oyle
             what
             quantity
             you
             will.
             
          
        
         
           
             〈…〉
          
           
             After
             your
             wooll
             is
             oyld
             and
             annointed
             thus
             ,
             you
             shall
             then
             tumme
             it
             ,
             which
             is
             ,
             you
             shall
             pull
             it
             foorth
             as
             you
             did
             before
             ,
             when
             you
             mixe
             it
             ,
             and
             ca●de
             it
             ouer
             againe
             vpon
             your
             Stock-cardes
             :
             and
             then
             those
             cardings
             which
             you
             strike
             off
             ,
             are
             called
             tummings
             ,
             which
             you
             shall
             lay
             by
             ,
             till
             it
             come
             to
             spinning
             .
             There
             be
             some
             Hous●-w●u●s
             which
             oyle
             it
             as
             they
             mixe
             it
             ,
             and
             spri●ckle
             euery
             layre
             as
             they
             lay
             it
             ,
             and
             worke
             the
             oyle
             well
             into
             it
             :
             and
             then
             rouling
             vp
             as
             before
             sayd
             ,
             pul●
             it
             out
             ,
             and
             tumme
             it
             ;
             so
             that
             then
             it
             goeth
             but
             once
             ouer
             the
             Stock-cards
             ,
             which
             is
             not
             amis●e
             :
             yet
             the
             other
             is
             more
             certaine
             ,
             though
             somewhat
             painefull
             .
          
        
         
           
             Of
             spinn●ng
             Wo●ll
             .
          
           
             After
             your
             Wooll
             is
             thus
             mixed
             ,
             oyled
             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
             ;
             only
             this
             you
             shall
             be
             carefull
             ,
             to
             draw
             your
             thread
             according
             
             to
             the
             nature
             ,
             and
             goodnes
             of
             your
             wooll
             ,
             not
             according
             to
             your
             particular
             desire
             :
             for
             if
             you
             draw
             a
             fi●e
             thread
             from
             a
             wooll
             which
             is
             of
             a
             course
             staple
             ,
             it
             will
             want
             substance
             when
             it
             comes
             to
             the
             Walke
             Mill
             ,
             and
             either
             there
             beate
             in
             peeces
             ,
             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
             the
             good
             House-wifery
             ,
             and
             losse
             of
             much
             cloth
             ,
             which
             els
             might
             haue
             beene
             saued
             .
          
        
         
           
             The
             diuersiti●
             in
             spinning
          
           
             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
             else
             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
             ,
             no●
             made
             of
             an
             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
             yarne
             ,
             yet
             experience
             findes
             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
             i●
             from
             the
             broch
             into
             round
             clewes
             for
             more
             ease
             in
             the
             warping
             ,
             but
             it
             is
             a
             about
             may
             v●ry
             wel●
             be
             saued
             ,
             and
             you
             may
             ●s
             well
             wa●●e
             it
             from
             the
             broch
             as
             from
             the
             clew
             ,
             as
             lon●
             as
             you
             know
             the
             certaine
             w●ight
             ,
             for
             by
             that
             onely
             you
             are
             to
             be
             directed
             in
             all
             manner
             of
             cloth
             making
             .
          
        
         
           
             〈…〉
          
           
             Now
             as
             touching
             the
             warping
             of
             cloth
             ,
             which
             i●
             both
             the
             skill
             and
             action
             of
             the
             Weauer
             ,
             yet
             must
             not
             our
             
               English
               House-wife
            
             be
             ignorant
             therein
             ,
             but
             though
             the
             ●ou●g
             of
             the
             thing
             be
             not
             proper
             vnto
             her
             ,
             yet
             what
             is
             done
             must
             not
             be
             beyond
             her
             knowledge
             ,
             both
             to
             bridle
             he
             falshood
             of
             vnconscionable
             workemen
             ,
             and
             for
             her
             owne
             satisfaction
             ,
             when
             shee
             is
             ●id
             of
             the
             doubt
             of
             anothers
             euill
             doing
             .
             It
             is
             necessary
             then
             that
             shee
             first
             case
             by
             the
             waight
             of
             her
             wooll
             ,
             to
             know
             how
             many
             yards
             of
             cloth
             the
             web
             will
             arise
             :
             for
             if
             the
             wooll
             be
             of
             a
             resonable
             good
             staple
             ,
             and
             well
             spunne
             ,
             it
             will
             run
             yard
             and
             pound
             ,
             but
             if
             it
             be
             course
             ,
             it
             will
             not
             runne
             so
             much
             .
          
           
             Now
             in
             your
             warping
             also
             ,
             you
             must
             looke
             how
             many
             pounds
             you
             lay
             in
             your
             warpe
             ,
             and
             so
             many
             you
             must
             necessarily
             preserue
             for
             your
             weft
             ;
             for
             Hous-wifes
             say
             the
             best
             cloth
             is
             made
             of
             euen
             and
             euen
             ;
             for
             to
             driue
             it
             to
             greater
             aduantage
             is
             hurtfull
             to
             the
             cloth
             :
             there
             be
             other
             obseruations
             in
             the
             warping
             of
             cloth
             ;
             as
             to
             number
             your
             po●●usles
             ,
             and
             how
             many
             goes
             to
             a
             yard
             :
             to
             looke
             to
             the
             closenesse
             ,
             and
             filling
             of
             the
             sleie
             ,
             and
             and
             such
             like
             ,
             which
             sometimes
             hold
             ,
             and
             sometimes
             〈◊〉
             ,
             according
             to
             the
             art
             of
             the
             workeman
             ;
             and
             therefore
             I
             will
             not
             stand
             much
             vpon
             them
             ;
             but
             referre
             the
             House-wife
             to
             the
             instruction
             of
             her
             owne
             experience
             .
          
        
         
           
             Of
             w●auing
             cloth
             ,
             w●lk●ng
             and
             dressi●g
             it
          
           
             Now
             after
             your
             cloth
             is
             thus
             warped
             ,
             and
             deliuered
             
             vp
             into
             the
             hands
             of
             the
             Weauer
             ;
             the
             Hous-wife
             hath
             finisht
             her
             labour
             :
             for
             in
             the
             weauing
             ,
             walking
             ,
             and
             dressing
             thereof
             shee
             can
             challenge
             no
             property
             more
             then
             to
             entreate
             them
             seuerally
             to
             discharge
             their
             duties
             with
             a
             good
             conscience
             ;
             that
             is
             say
             ,
             that
             the
             Weauer
             weaue
             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
             Sheereman
             burle
             ,
             and
             dresse
             it
             sufficiently
             ,
             neither
             cutting
             the
             wooll
             too
             vnreasonable
             high
             ,
             whereby
             the
             cloth
             may
             wea●e
             rough
             ,
             nor
             too
             low
             ,
             least
             it
             appeare
             thread-bare
             〈◊〉
             it
             come
             out
             of
             the
             hands
             of
             the
             Taylor
             .
             These
             thinges
             forewarnd
             and
             performed
             ,
             the
             cloth
             is
             then
             to
             be
             vsed
             at
             your
             pleasure
             .
          
        
         
           
             Of
             linnen
             cloth
             .
          
           
             The
             next
             thing
             to
             this
             ,
             which
             our
             
               English
               House-wife
            
             must
             be
             skilfull
             is
             in
             the
             making
             of
             all
             sorts
             of
             linnen-cloth
             ,
             whether
             it
             be
             of
             hempe
             or
             fl●xe
             ,
             for
             from
             those
             two
             onely
             this
             is
             the
             most
             principall
             cloth
             deriued
             ,
             and
             made
             both
             in
             this
             ,
             and
             in
             other
             nations
          
        
         
           
             The
             ground
             b●
             〈…〉
             .
          
           
             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
             ,
             and
             too
             heauy
             ,
             bringeth
             forth
             all
             Bunne
             and
             no
             rinde
             ,
             the
             other
             is
             too
             barren
             ,
             too
             hot
             ▪
             and
             too
             light
             ,
             and
             bringeth
             forth
             such
             sl●nder
             withe●●ed
             incre●se
             that
             it
             is
             nothing
             neere
             worth
             the
             abou●●
             b●●●fly
             the●●
             the
             best
             earth
             is
             the
             best
             mixt
             ground
             which
             Husband
             men
             〈◊〉
             the
             ●●d
             hazeil
             ground
             ,
             being
             well
             ordered
             and
             〈…〉
             and
             of
             this
             earth
             a
             principall
             place
             to
             ●w
             〈◊〉
             ,
             is
             in
             old
             stackeyards
             ,
             or
             other
             
             places
             kept
             in
             the
             winter
             time
             for
             the
             laire
             of
             sheepe
             or
             cattle
             ,
             when
             your
             ground
             is
             either
             scarfe
             ,
             or
             formerly
             not
             imployed
             to
             that
             purpose
             :
             but
             if
             it
             be
             where
             the
             ground
             is
             plenty
             ,
             and
             onely
             vsed
             thereunto
             ,
             as
             in
             Holland
             ,
             in
             Lincolne-sheire
             ,
             the
             Isle
             of
             Axham
             ,
             and
             such
             like
             places
             ,
             then
             the
             custome
             of
             the
             Country
             will
             make
             you
             except
             enough
             therein
             :
             there
             be
             some
             that
             will
             preserue
             the
             endes
             of
             their
             corne
             lands
             ,
             which
             but
             vpon
             grasse
             for
             to
             sow
             hempe
             or
             flaxe
             thereon
             ,
             and
             for
             that
             purpose
             will
             manure
             it
             well
             with
             ●●eepe
             :
             for
             whereas
             corne
             which
             butteth
             on
             grasse
             hads
             ,
             where
             cattle
             are
             teathered
             is
             commonly
             destroyed
             ,
             and
             no
             profit
             issuing
             from
             a
             good
             part
             thereof
             ;
             by
             this
             meanes
             ,
             that
             which
             is
             sowen
             will
             be
             more
             lafe
             and
             plentifull
             ,
             and
             that
             which
             was
             destroyed
             ,
             will
             beare
             a
             commodity
             of
             better
             value
             .
          
        
         
           
             The
             tillage
             of
             the
             ground
             .
          
           
             Now
             for
             the
             tillage
             or
             ordering
             of
             the
             ground
             where
             you
             sow
             Hempe
             or
             flaxe
             ,
             it
             would
             in
             all
             poynts
             be
             like
             vnto
             that
             where
             you
             sow
             Barley
             ,
             or
             at
             the
             least
             as
             often
             broke
             vp
             ,
             as
             you
             do
             when
             you
             sow
             fallow
             wheat
             ,
             which
             is
             thrice
             at
             least
             ,
             except
             it
             be
             some
             very
             mellow
             ,
             and
             ripe
             mould
             ,
             as
             stack
             yards
             ,
             and
             vsuall
             hempe-lands
             be
             ,
             and
             then
             twice
             breaking
             vp
             is
             sufficient
             :
             that
             is
             to
             say
             ,
             about
             the
             latter
             end
             of
             February
             ,
             and
             the
             latter
             ende
             of
             Aprill
             ,
             
             at
             which
             time
             you
             shall
             sow
             it
             :
             and
             herein
             is
             to
             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
             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
             Sunne
             rise
             ,
             and
             as
             much
             b●fore
             it
             set
             ,
             from
             birds
             and
             other
             vermine
             ,
             which
             wi●l
             otherwise
             picke
             the
             seed
             out
             of
             the
             earth
             ,
             and
             so
             deceiue
             you
             of
             your
             profit
             .
          
        
         
           
             Of
             weeding
             of
             Hempe
             and
             f●ax●
             .
          
           
             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
             owne
             accord
             destroy
             those
             vnwholesome
             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
             weede
             it
             ,
             and
             ●rimme
             it
             ,
             especially
             if
             the
             weeds
             ouergrow
             it
             ,
             but
             not
             otherwise
             :
             for
             if
             it
             once
             get
             aboue
             the
             weeds
             ,
             then
             it
             will
             f●ue
             it selfe
             .
          
        
         
           
             The
             pull●ng
             of
             h●mpe
             or
             flax
             .
          
           
             Touching
             the
             pulling
             of
             Hempe
             or
             Flaxe
             ,
             which
             is
             the
             manner
             of
             gathering
             of
             the
             same
             :
             you
             shall
             vnderstand
             that
             it
             must
             be
             pulled
             vp
             by
             the
             roo●es
             ,
             and
             not
             cut
             as
             Cor●e
             is
             ,
             either
             with
             sithe
             or
             hooke
             :
             and
             the
             best
             tima
             for
             the
             pulling
             of
             the
             same
             is
             ,
             when
             you
             see
             the
             leaues
             fall
             downeward
             ,
             or
             turne
             yellow
             at
             the
             tops
             ,
             for
             that
             it
             is
             full
             ripe
             ,
             and
             this
             for
             the
             most
             part
             will
             be
             in
             Iuly
             ,
             and
             about
             
               Mary
               Mau●lins
            
             day
             .
             I
             speake
             now
             touching
             the
             pul●ing
             of
             hempe
             for
             cloth
             :
             but
             if
             you
             intend
             to
             saue
             any
             for
             seed
             ,
             then
             you
             shal
             saue
             the
             principal
             ●unnes
             ,
             and
             let
             them
             stand
             till
             it
             be
             the
             latter
             end
             of
             August
             ,
             or
             sometimes
             till
             mid
             September
             following
             :
             and
             then
             seeing
             the
             seede
             turned
             browne
             and
             hard
             ,
             you
             may
             gather
             it
             ,
             for
             if
             it
             stand
             longer
             ,
             it
             will
             ●ed
             suddenly
             :
             as
             for
             flaxe
             ,
             which
             ripeneth
             a
             little
             after
             the
             hempe
             ,
             you
             shall
             pull
             it
             as
             soone
             as
             you
             see
             the
             se●d
             turne
             browne
             ,
             and
             bend
             the
             head
             to
             the
             earthward
             ,
             for
             it
             will
             afterward
             ripen
             of
             it selfe
             as
             the
             bunne
             drieth
             .
          
        
         
           
             The
             ripening
             of
             hempe
             and
             flaxe
             .
          
           
             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
             House-wiues
             call
             it
             ,
             tye
             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
             be
             .
             Now
             there
             be
             some
             which
             ripen
             their
             Hempe
             and
             Flaxe
             vpon
             the
             ground
             where
             it
             grew
             ,
             by
             letting
             it
             lye
             thereon
             to
             receiue
             dewes
             and
             raine
             ,
             and
             the
             moystnesse
             of
             the
             earth
             ,
             till
             it
             be
             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
             thereunto
             ,
             and
             then
             to
             be
             carefull
             to
             the
             often
             turning
             thereof
             ,
             for
             it
             is
             the
             ground
             onely
             which
             rots
             it
             .
          
        
         
           
             The
             watering
             of
             hempe
             or
             flaxe
             .
          
           
             Now
             for
             the
             watring
             of
             the
             Hempe
             or
             Flaxe
             ,
             the
             best
             water
             is
             the
             running
             streame
             ,
             and
             the
             worst
             the
             standing
             pit
             ,
             yet
             because
             Hempe
             is
             a
             poysonous
             thing
             ,
             and
             infecteth
             the
             water
             ,
             and
             destroyeth
             all
             kind
             of
             fish
             ,
             it
             is
             more
             fit
             to
             employ
             such
             pits
             and
             ditches
             as
             are
             least
             subiect
             to
             annoyance
             ,
             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
             foure
             or
             sixe
             strong
             stakes
             into
             the
             bottome
             of
             the
             water
             ,
             and
             let
             them
             square-wise
             ,
             then
             lay
             your
             round
             baits
             or
             bundles
             of
             Hempe
             downe
             vnder
             the
             water
             ,
             the
             thicke
             end
             of
             one
             bundle
             one
             way
             ▪
             and
             the
             thicke
             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
             baites
             and
             wash
             it
             ;
             and
             if
             in
             the
             washing
             you
             see
             the
             leafe
             come
             off
             ,
             then
             you
             may
             be
             assured
             the
             Hempe
             is
             watred
             enough
             :
             as
             for
             Flaxe
             ,
             lesse
             time
             will
             serue
             it
             ,
             and
             it
             will
             shead
             the
             leafe
             in
             three
             nights
             .
          
        
         
           
             Of
             washing
             out
             of
             Hempe
             or
             Flax.
             
          
           
             When
             your
             Hempe
             or
             Flaxe
             is
             thus
             watered
             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
             dry
             earth
             vpright
             ,
             that
             the
             water
             may
             drop
             from
             it
             ,
             which
             done
             ,
             load
             it
             vp
             ,
             and
             carry
             it
             home
             ,
             and
             in
             some
             open
             Close
             or
             piece
             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
             Sunne
             ,
             and
             being
             throughly
             dried
             ,
             then
             house
             it
             ;
             yet
             there
             be
             some
             
               House
               w●ues
            
             which
             assoone
             as
             their
             Hempe
             comes
             from
             the
             water
             ,
             will
             not
             reare
             it
             vpright
             ,
             but
             lay
             it
             vpon
             the
             ground
             flat
             and
             thinne
             for
             the
             space
             of
             a
             fortnight
             ,
             turning
             it
             at
             the
             end
             of
             euery
             two
             daies
             ;
             first
             on
             the
             one
             side
             ,
             then
             on
             the
             other
             ,
             and
             then
             after
             reare
             it
             vpright
             ,
             dry
             it
             ,
             and
             so
             house
             it
             ,
             and
             this
             
               House
               wifery
            
             is
             good
             and
             orderly
             .
          
        
         
           
             Speciall
             orde●●ng
             of
             Flaxe
             .
          
           
             Now
             although
             I
             haue
             hitherto
             ioyned
             Hempe
             and
             Flaxe
             together
             ,
             yet
             y●u
             sha●l
             vnderstand
             that
             there
             are
             some
             particular
             differences
             betweene
             them
             ;
             for
             wheras
             your
             Hempe
             may
             within
             a
             night
             or
             two
             after
             the
             pulling
             
             be
             ca●●ed
             to
             the
             water
             ,
             your
             flaxe
             may
             not
             ,
             but
             must
             be
             reared
             vp
             ,
             and
             dried
             and
             withered
             a
             weeke
             or
             more
             to
             ripen
             the
             seede
             ,
             which
             done
             ,
             you
             must
             take
             ripple
             combes
             ,
             and
             ripple
             your
             fl●xe
             ouer
             ,
             which
             is
             the
             beating
             ,
             or
             breaking
             off
             from
             the
             stalkes
             the
             round
             belles
             or
             bobs
             ,
             which
             containe
             the
             seede
             which
             you
             must
             preserue
             in
             some
             dry
             vessell
             or
             place
             ,
             till
             the
             spring
             of
             the
             ●eare
             ,
             and
             then
             beate
             it
             ,
             or
             thr●sh
             it
             for
             your
             vse
             ,
             and
             when
             your
             fl●xe
             or
             line
             is
             ripled
             ,
             then
             you
             must
             send
             it
             to
             the
             water
             as
             aforesayd
             .
          
        
         
           
             The
             br●●king
             for
             hemp●
             flax
             .
          
           
             After
             your
             hempe
             or
             Flaxe
             hath
             bene
             watered
             ,
             dried
             ,
             and
             housed
             ,
             you
             may
             then
             at
             your
             pleasure
             breake
             it
             ,
             which
             is
             in
             a
             brake
             of
             wood
             (
             whose
             proportion
             is
             so
             ordinary
             ,
             that
             euery
             one
             almost
             knowes
             them
             )
             breake
             and
             beate
             out
             the
             d●y
             bu●ne
             ,
             or
             kexe
             of
             the
             Hempe
             or
             Flaxe
             from
             the
             rinde
             which
             couers
             it
             ,
             and
             when
             you
             brake
             either
             ,
             you
             shall
             doe
             it
             ,
             as
             neere
             as
             you
             can
             ,
             on
             a
             faire
             dry
             Sun
             shine
             day
             ,
             obseruing
             to
             set
             foorth
             your
             hempe
             and
             fl●xe
             ,
             and
             sp●ead
             it
             thinne
             before
             the
             Sunne
             ▪
             that
             it
             may
             be
             as
             dry
             as
             tinder
             before
             it
             come
             to
             the
             brake
             ;
             for
             if
             either
             in
             the
             lying
             close
             together
             it
             shall
             giu●
             againe
             or
             sweate
             ,
             or
             through
             the
             moystnesse
             of
             the
             ayre
             ,
             or
             place
             where
             it
             lies
             receiues
             any
             dampishnesse
             ,
             you
             must
             necessarily
             see
             it
             dried
             sufficiently
             againe
             ,
             
             or
             else
             it
             will
             neuer
             bra●e
             well
             ,
             nor
             the
             bu●ne
             breake
             and
             part
             from
             the
             ●nde
             in
             order
             as
             it
             should
             :
             therefore
             if
             the
             weather
             bee
             not
             seasonable
             ,
             and
             your
             need
             much
             to
             vse
             your
             hempe
             or
             fl●xe
             ,
             you
             shall
             then
             spread
             it
             vpon
             your
             ●ilne
             ,
             and
             making
             a
             soft
             fire
             vnder
             it
             ,
             dry
             it
             vpon
             the
             same
             ,
             and
             then
             brake
             it
             :
             yet
             for
             as
             much
             as
             this
             is
             oft
             times
             dangerous
             ,
             and
             much
             hurt
             hath
             beene
             receiued
             thereby
             through
             casualty
             of
             fi●e
             ,
             I
             would
             wish
             you
             to
             st●●ke
             foure
             stakes
             
             in
             the
             earth
             at
             least
             fiue
             foote
             aboue
             ground
             ,
             and
             laying
             ouer
             them
             small
             our
             layers
             of
             wood
             ,
             
             and
             open
             fleakes
             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
             shauings
             ,
             or
             other
             ●ight
             dry
             wood
             make
             a
             soft
             fire
             vnder
             the
             same
             ,
             and
             so
             dry
             it
             ,
             and
             brake
             it
             ,
             and
             this
             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
             suffi●ciently
             crusht
             ,
             fallen
             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
             str●kes
             of
             Hempe
             ,
             and
             how
             many
             strikes
             of
             flaxe
             you
             brake
             vp
             euery
             day
             .
          
        
         
           
             D●u●rsity
             o●
             b●ak●s
             .
          
           
             Now
             that
             your
             H●mpe
             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
             nickt
             brake
             ,
             and
             a
             close
             and
             straight
             toothed
             brake
             :
             the
             first
             being
             to
             crush
             the
             bun
             ,
             and
             the
             latter
             to
             beate
             it
             forth
             .
             Now
             for
             Flaxe
             you
             must
             take
             first
             that
             which
             is
             the
             straightest
             for
             the
             Hempe
             ,
             and
             then
             after
             one
             of
             purpose
             ,
             much
             straighter
             and
             sharper
             for
             the
             bun●e
             of
             it
             being
             more
             small
             ,
             tough
             and
             thinne
             ,
             must
             necessarily
             be
             broken
             into
             much
             lesse
             peeces
             .
          
        
         
           
             Of
             swingling
             hempe
             ●nd
             flaxe
             .
          
           
             After
             your
             Hempe
             and
             Flaxe
             is
             brak't
             ,
             you
             shall
             then
             swingle
             it
             ▪
             wh●ch
             is
             vpon
             a
             swingle
             tree
             blocke
             made
             of
             an
             ha●fe
             inch
             boord
             about
             foure
             foote
             aboue
             ground
             ,
             and
             set
             vpon
             a
             strong
             foote
             or
             stocke
             ,
             that
             will
             not
             easily
             moue
             and
             stirre
             ,
             as
             you
             may
             see
             in
             any
             House-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
             olde
             dagger
             with
             a
             reasonable
             blunt
             edge
             ;
             you
             shall
             beate
             out
             all
             the
             loose
             buns
             and
             shiuers
             that
             ha●g
             in
             the
             hemp
             or
             flaxe
             ,
             opening
             and
             turning
             it
             from
             one
             ende
             to
             the
             other
             ,
             till
             you
             haue
             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
             where
             of
             ,
             is
             not
             onely
             the
             bea●ing
             out
             of
             the
             hard
             bunne
             ,
             but
             also
             an
             opening
             ,
             and
             sof●●ing
             of
             the
             teare
             ,
             whereby
             it
             is
             prepared
             and
             made
             ready
             for
             the
             Market
             .
          
        
         
           
             〈…〉
          
           
             Now
             after
             you
             haue
             swingled
             you●
             Hempe
             and
             Flax
             ouer
             once
             ,
             you
             shall
             take
             and
             s●a●e
             vp
             the
             refuse
             stuffe
             ,
             which
             you
             beate
             from
             the
             same
             seuerally
             ,
             and
             not
             onely
             i●
             ,
             but
             the
             tops
             and
             knots
             ,
             and
             halfe
             brack't
             buns
             which
             ●●ll
             from
             the
             b●ake
             also
             ,
             and
             drying
             them
             againe
             cause
             them
             to
             be
             very
             well
             thresht
             with
             flayles
             ,
             and
             then
             mixing
             them
             with
             the
             refuse
             which
             f●ll
             from
             the
             swingle
             tree
             ,
             dresse
             them
             all
             well
             with
             threshing
             and
             shaking
             ,
             till
             the
             bunnes
             be
             cleane
             〈◊〉
             out
             of
             them
             ;
             and
             then
             lay
             them
             in
             some
             safe
             drye
             place
             till
             occasion
             of
             vse
             :
             these
             are
             called
             swingle
             tree
             hurds
             ,
             and
             that
             which
             comes
             from
             the
             hempe
             will
             make
             window
             cloth
             ,
             and
             such
             〈◊〉
             course
             stuffe
             ,
             and
             that
             which
             comes
             from
             the
             fl●xe
             ▪
             be●ng
             a
             little
             towed
             againe
             in
             a
             paire
             of
             woollc●●d
             ,
             will
             make
             a
             course
             ha●ding
             .
          
        
         
           
             The
             s●cond
             swingli●g
             .
          
           
             But
             〈◊〉
             proc●ed
             forward
             in
             the
             making
             of
             cloth
             ,
             after
             you●
             〈…〉
             o●
             fl●x●
             hath
             beene
             swingled
             once
             ouer
             ,
             wh●c●
             is
             s●ffi●●●nt
             for
             the
             market
             ,
             o●
             for
             o●y
             ●●l●
             ,
             you
             sh●●l
             ●●e●
             for
             cloth
             swingle
             〈…〉
             a●d
             as
             the
             first
             did
             beate
             away
             〈…〉
             
             the
             rind
             ,
             so
             this
             shall
             breake
             and
             diuide
             ,
             and
             prepare
             it
             fit
             for
             the
             heckle
             ;
             and
             hurds
             which
             are
             this
             second
             time
             beaten
             off
             ,
             you
             shall
             also
             saue
             :
             for
             that
             of
             the
             hempe
             (
             being
             toased
             in
             wooll
             cards
             )
             will
             make
             a
             good
             hempen
             harden
             )
             and
             that
             commeth
             from
             the
             slaxe
             (
             vsed
             in
             that
             manner
             )
             a
             flaxe
             harden
             better
             then
             the
             former
             .
          
        
         
           
             Of
             heating
             h●m●●
             .
          
           
             After
             the
             second
             swingling
             of
             your
             Hempe
             ,
             and
             that
             the
             hurds
             thereof
             haue
             bene
             layd
             by
             ,
             you
             shall
             take
             the
             strikes
             ,
             and
             diuiding
             them
             into
             dozens
             ,
             o●
             halfe
             dozens
             ,
             make
             them
             vp
             into
             great
             thicke
             roles
             ,
             and
             then
             as
             it
             were
             broaching
             them
             ,
             or
             spitting
             them
             vpon
             long
             stickes
             ,
             set
             them
             in
             the
             corner
             of
             some
             chemney
             ,
             where
             they
             may
             receiue
             the
             heate
             of
             the
             fire
             ,
             and
             there
             let
             them
             abide
             ,
             till
             they
             be
             dried
             exceedingly
             ,
             then
             take
             them
             ,
             and
             laying
             them
             in
             a
             round
             trough
             made
             for
             the
             purpose
             ,
             so
             many
             as
             may
             conueniently
             lye
             therein
             ,
             and
             there
             with
             beetles
             beate
             them
             exceedingly
             ,
             till
             they
             handle
             both
             without
             and
             within
             as
             soft
             and
             plyant
             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
             beate
             them
             ouer
             as
             before
             .
          
        
         
           
             O●
             he●kling
             hempe
             .
          
           
             When
             your
             Hempe
             hath
             bene
             twice
             swingled
             ,
             dried
             ,
             and
             beaten
             ,
             you
             shall
             then
             bring
             it
             to
             the
             heckle
             ,
             which
             instrument
             needeth
             no
             demonstration
             ,
             because
             it
             is
             hardly
             vnknowne
             to
             any
             woman
             whatsoeuer
             :
             and
             the
             first
             heckle
             shall
             be
             course
             ,
             open
             and
             wide
             to●thed
             because
             it
             is
             the
             first
             breaker
             or
             diuider
             of
             the
             s●me
             ,
             and
             the
             layer
             of
             the
             strikes
             euen
             and
             straight
             :
             and
             the
             hu●ds
             which
             come
             of
             this
             heckling
             you
             shall
             m●xe
             with
             ho●e
             of
             the
             latter
             swingling
             ,
             and
             it
             will
             make
             the
             clo●h
             much
             better
             ;
             then
             you
             shall
             heckle
             it
             the
             second
             time
             through
             
             a
             good
             straight
             he●kle
             made
             purposely
             for
             hempe
             ,
             and
             be
             sure
             to
             breake
             it
             very
             well
             and
             sufficiently
             thereupon
             ,
             and
             saue
             both
             the
             hurds
             by
             themselues
             ,
             and
             the
             strikes
             by
             themselues
             in
             seuerall
             places
             .
          
           
             Now
             there
             bee
             some
             very
             pincipall
             good
             House-wiues
             ,
             which
             vse
             onely
             but
             to
             heckle
             their
             hempe
             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
             bene
             twice
             swingled
             before
             .
          
        
         
           
             Dressing
             of
             H●mpe
             mo●e
             fine
             ,
          
           
             Now
             if
             you
             intend
             to
             haue
             an
             excellent
             peece
             of
             Hempen
             cloth
             ,
             which
             shall
             equall
             a
             peece
             of
             very
             pure
             Li●nen
             ,
             then
             after
             you
             haue
             beaten
             it
             ,
             as
             beforesayd
             ,
             and
             he●ked
             it
             once
             ouer
             ,
             you
             shall
             then
             roule
             it
             vp
             againe
             ,
             dry
             it
             as
             before
             ,
             and
             beate
             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
             House-wifes
             Linnen
             ,
             the
             indurance
             and
             lasting
             whereof
             ,
             is
             rare
             and
             wonderfu●l
             :
             thus
             you
             see
             the
             vttermost
             art
             in
             dressing
             of
             hempe
             for
             each
             seuerall
             purpose
             in
             cloth
             making
             t●ll
             it
             come
             to
             the
             spinning
             .
          
        
         
           
             Of
             heckling
             Flaxe
             .
          
           
             Flaxe
             after
             it
             hath
             bene
             tw●ce
             swingled
             needeth
             neither
             more
             drying
             nor
             beating
             as
             hempe
             doth
             ,
             but
             may
             be
             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
             we●l
             vpon
             that
             heckell
             :
             then
             the
             hurdes
             wh●ch
             comes
             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
             mid●en
             
             cloth
             of
             ,
             and
             the
             teare
             it selfe
             for
             the
             best
             linnen
             .
          
        
         
           
             The
             dressing
             of
             flaxe
             to
             〈◊〉
             finest
             vs●
          
           
             To
             dresse
             Flaxe
             for
             the
             finest
             vse
             that
             may
             be
             ,
             as
             to
             make
             faire
             Holland
             cloth
             of
             great
             price
             ,
             or
             thread
             for
             the
             most
             curious
             purpose
             ,
             a
             secret
             hitherto
             almost
             concealed
             from
             the
             best
             House-wifes
             with
             vs
             ;
             you
             shall
             takee
             your
             Flaxe
             after
             it
             hath
             beene
             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
             ,
             ioyning
             one
             to
             the
             end
             of
             another
             ,
             till
             you
             haue
             platted
             so
             much
             as
             you
             thinke
             conuenient
             ,
             and
             then
             begin
             another
             plat
             ,
             and
             thus
             platte
             as
             many
             seuerall
             plats
             as
             you
             thinke
             will
             make
             a
             roule
             ,
             like
             vnto
             one
             of
             your
             Hempe
             roules
             before
             spoke
             of
             ,
             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
             beate
             them
             soundly
             ,
             rather
             more
             then
             lesse
             then
             the
             hempe
             :
             and
             then
             open
             and
             vnplat
             it
             and
             diuide
             euery
             strike
             from
             other
             very
             carefully
             ;
             then
             heckle
             it
             through
             a
             fine
             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
             be
             exceeding
             carefull
             to
             doe
             it
             gently
             ,
             lightly
             ,
             and
             with
             good
             delibera●ion
             ,
             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
             ,
             and
             fee●e
             it
             handle
             like
             fine
             soft
             cotton
             ,
             or
             Iersie
             wooll
             ;
             and
             this
             which
             thus
             looketh
             and
             feeleth
             ,
             and
             falleth
             from
             the
             heckle
             ,
             will
             notwithstanding
             make
             a
             pure
             linnen
             ,
             and
             run
             at
             least
             two
             yards
             and
             a
             ha●fe
             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
             .
          
        
         
           
             Of
             the
             〈◊〉
             the●
             〈◊〉
             .
          
           
             After
             your
             teare
             is
             thus
             drest
             ,
             you
             shall
             spinne
             it
             either
             
             vpon
             wheele
             or
             rock
             ,
             but
             the
             wheele
             is
             the
             swifter
             way
             ,
             and
             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
             cannot
             be
             too
             small
             ,
             but
             if
             it
             be
             vneuen
             it
             will
             neuer
             make
             a
             durable
             cloth
             .
             Now
             for
             as
             much
             as
             euery
             Hous●wife
             is
             not
             able
             to
             spinne
             her
             owne
             teare
             in
             her
             owne
             house
             ,
             you
             shall
             make
             choyce
             of
             the
             best
             Spinners
             you
             can
             heareof
             ,
             and
             to
             them
             put
             foorth
             your
             teare
             to
             spinne
             ,
             w●ighing
             it
             before
             it
             goe
             ,
             and
             waighing
             it
             after
             it
             is
             spun
             and
             dry
             ,
             allowing
             waight
             for
             waight
             ,
             os
             an
             ounce
             and
             a
             halfe
             for
             wast
             at
             the
             most
             :
             as
             for
             the
             prises
             for
             spinning
             ,
             they
             are
             according
             to
             the
             natures
             of
             the
             countrie
             ,
             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
             bargain
             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
             fi●e
             yarne
             to
             keepe
             in
             the
             b●tter
             from
             rauelling
             ,
             you
             shall
             as
             you
             reele
             it
             ,
             with
             a
             Leyband
             of
             a
             bigge
             twist
             ,
             diuide
             the
             slipping
             or
             ●●eane
             into
             diuers
             Leyes
             ,
             al●owing
             to
             euery
             Ley
             80.
             threads
             ,
             and
             20.
             
             Laies
             to
             euery
             slipping
             ,
             the
             yarne
             being
             very
             fine
             ,
             otherwise
             lesse
             of
             both
             kinds
             :
             but
             if
             you
             spin
             by
             the
             Ley
             ,
             as
             at
             a
             pound
             a
             Ley
             or
             so
             ,
             then
             the
             ancient
             custome
             hath
             beene
             to
             allow
             to
             the
             reele
             which
             was
             8.
             yarde
             all
             aboue
             16
             ●
             .
             threads
             to
             euery
             Ley
             ,
             and
             25
             Leyes
             ,
             and
             sometimes
             30
             Leyes
             to
             a
             sl●pping
             ,
             which
             will
             ordinarily
             amount
             to
             a
             〈◊〉
             or
             there
             abou●es
             ;
             and
             so
             by
             that
             you
             may
             proportion
             foorth
             the
             price
             for
             any
             manner
             of
             
             spinnig
             whatsoeuer
             :
             for
             if
             the
             best
             thus
             ,
             then
             the
             second
             so
             much
             bated
             ;
             and
             so
             accordingly
             the
             worst
             .
          
        
         
           
             〈…〉
          
           
             After
             thus
             yor
             yarne
             is
             spunne
             and
             yeeld
             ,
             being
             in
             the
             slipping
             you
             shall
             scowre
             it
             :
             Therefore
             first
             to
             f●tch
             out
             the
             spotts
             ,
             you
             shall
             lay
             it
             in
             luke
             warme
             water
             ,
             and
             let
             it
             lie
             so
             three
             or
             foure
             dayes
             ,
             each
             day
             shifting
             it
             once
             ,
             and
             wringing
             it
             out
             ,
             and
             laying
             it
             in
             another
             water
             of
             the
             same
             nature
             ,
             then
             carry
             it
             to
             a
             well
             or
             brooke
             ;
             and
             there
             rinse
             it
             ,
             till
             you
             see
             that
             nothing
             commeth
             from
             it
             ,
             but
             pure
             cleane
             water
             ;
             for
             whilst
             there
             is
             any
             filth
             within
             it
             ,
             there
             will
             neuer
             be
             white
             cloth
             ;
             which
             done
             take
             a
             bucking
             tub
             ,
             and
             couer
             the
             bottome
             thereof
             with
             very
             fine
             Ashen-ashes
             :
             then
             opening
             your
             slippings
             ,
             and
             spreading
             them
             ,
             lay
             them
             on
             those
             ashes
             ;
             
             then
             couer
             those
             slippings
             with
             ashes
             againe
             ,
             then
             lay
             in
             more
             slippings
             ,
             and
             couer
             them
             with
             ashes
             as
             before
             ▪
             and
             thus
             lay
             one
             vpon
             another
             ,
             till
             all
             your
             yarne
             be
             laid
             in
             ;
             then
             couer
             the
             vppermost
             yarne
             with
             a
             bucking
             cloth
             ,
             and
             lay
             therein
             a
             pecke
             or
             two
             (
             according
             to
             the
             bignesse
             of
             the
             tub
             )
             of
             ashes
             more
             :
             then
             poure
             into
             all
             through
             the
             vppermost
             cloth
             so
             much
             warme
             water
             ,
             till
             the
             tub
             can
             receiue
             no
             more
             ;
             and
             so
             let
             it
             stand
             all
             night
             :
             the
             next
             morning
             ,
             you
             shal●
             set
             a
             kettle
             of
             cleare
             water
             on
             the
             fire
             ;
             and
             when
             it
             is
             warme
             ,
             you
             shall
             pull
             out
             the
             spigget
             of
             the
             bucking
             tubbe
             ,
             and
             let
             the
             water
             ter
             therein
             runne
             into
             another
             cleane
             vessell
             ,
             and
             as
             the
             bucking
             tubbe
             wasteth
             ,
             so
             you
             shall
             fill
             it
             vp
             againe
             with
             the
             warme
             water
             on
             the
             fire
             ,
             and
             as
             the
             water
             on
             the
             fire
             waste●h
             ,
             so
             you
             shall
             fi●l
             it
             vp
             againe
             with
             the
             li●
             which
             commeth
             from
             the
             bucking
             tubbe
             ,
             euer
             obseruinge
             〈◊〉
             in
             〈◊〉
             the
             li●
             hotter
             and
             hotter
             till
             it
             seeth
             ;
             and
             then
             when
             〈…〉
             seetheth
             ,
             you
             shall
             as
             before
             apply
             it
             with
             〈…〉
             ,
             at
             least
             foure
             houres
             together
             ;
             which
             is
             called
             ,
             
             the
             driuing
             of
             a
             Back
             of
             yarne
             :
             All
             which
             being
             done
             you
             shall
             take
             off
             the
             Buckling-cloth
             ,
             and
             then
             putting
             the
             yarne
             with
             the
             lie
             ashes
             into
             large
             tubbes
             or
             boa●es
             ,
             with
             your
             hands
             as
             hot
             as
             you
             can
             suffer
             it
             to
             posse
             ,
             and
             labour
             the
             yarne
             ,
             ashes
             ,
             and
             lie
             a
             pretty
             while
             together
             ;
             then
             carry
             it
             to
             a
             well
             ,
             riuer
             ,
             or
             other
             cleane
             scouring
             water
             ,
             and
             there
             rinse
             it
             as
             cleane
             as
             may
             be
             from
             the
             ashes
             ,
             
             then
             take
             it
             ,
             and
             hang
             it
             vp
             vpon
             poales
             abroad
             in
             the
             ayre
             all
             day
             ,
             and
             at
             night
             take
             the
             slippings
             downe
             ,
             and
             lay
             them
             in
             water
             all
             night
             ,
             then
             the
             next
             day
             hang
             them
             vp
             againe
             ,
             and
             if
             any
             part
             of
             them
             drie
             ,
             then
             cast
             water
             vpon
             them
             ,
             obseruing
             euer
             to
             turne
             that
             side
             outmost
             which
             whi●eth
             slowest
             ,
             and
             thus
             doe
             at
             least
             seuen
             daies
             together
             ,
             then
             put
             all
             the
             yarne
             againe
             into
             a
             bucking
             tubbe
             without
             ashes
             ,
             and
             couer
             it
             as
             before
             with
             a
             bucking
             cloth
             ,
             and
             lay
             thereupon
             good
             store
             of
             fresh
             ashes
             ,
             and
             driue
             that
             buck
             as
             you
             did
             before
             ,
             with
             very
             strong
             seething
             lies
             ,
             the
             space
             of
             halfe
             a
             day
             or
             more
             ,
             then
             take
             it
             foor●h
             ,
             posse
             it
             ,
             rinse
             it
             ,
             and
             hang
             it
             vp
             as
             you
             did
             before
             on
             the
             daies
             ,
             and
             laying
             it
             in
             water
             on
             the
             nights
             another
             weeke
             ,
             and
             then
             wash
             it
             ouer
             in
             faire
             water
             ,
             and
             so
             dry
             it
             vp
             :
             other
             waies
             there
             are
             of
             scouring
             and
             whiting
             of
             yarne
             ;
             as
             sleeping
             it
             in
             branne
             and
             warme
             water
             ,
             and
             then
             boyling
             it
             with
             Ozier
             sticks
             ,
             wheat
             straw
             water
             and
             ashes
             ,
             and
             then
             possing
             ,
             rinsing
             ,
             and
             bleaching
             it
             vpon
             hedges
             ,
             or
             bu●●es
             ;
             but
             it
             it
             is
             a
             foule
             and
             vncertaine
             waie
             ,
             and
             I
             would
             not
             wish
             any
             good
             House-wife
             to
             vse
             it
             .
          
        
         
           
             Of
             wi●ding
             yarne
             .
          
           
             After
             your
             yarne
             is
             scoured
             and
             whited
             ,
             you
             shall
             then
             winde
             it
             vp
             into
             round
             balls
             of
             a
             reasonable
             bignesse
             ,
             rather
             with●●●
             bottom●s
             then
             with
             any
             at
             all
             ,
             because
             it
             may
             deceiue
             you
             in
             the
             waight
             ,
             for
             according
             
             to
             the
             pounds
             will
             arise
             your
             yards
             and
             lengths
             of
             cloth
             .
          
        
         
           
             Of
             w●p●g
             and
             w●g
             .
          
           
             After
             your
             yarne
             is
             wound
             and
             waighed
             ,
             you
             shall
             carry
             it
             to
             the
             Weauers
             ,
             and
             warpe
             it
             as
             was
             before
             shewed
             for
             woollen
             cloth
             ,
             knowing
             this
             ,
             that
             if
             your
             Weauer
             be
             honest
             and
             skilfull
             he
             will
             make
             you
             good
             and
             perfect
             cloth
             of
             euen
             and
             euen
             ,
             that
             is
             iust
             the
             same
             waight
             in
             weft
             that
             then
             was
             in
             warp
             ;
             as
             for
             the
             action
             of
             weauing
             it selfe
             ,
             it
             is
             the
             worke-mans
             occupation
             ,
             and
             therefore
             to
             him
             I
             referre
             it
             .
          
        
         
           
             The
             scowring
             and
             ●g
             of
             Cl●th
             .
          
           
             After
             your
             cloth
             is
             wouen
             ,
             and
             the
             web
             or
             webs
             come
             home
             ,
             you
             shall
             first
             lay
             it
             to
             steepe
             in
             all
             points
             as
             you
             did
             your
             yarne
             ,
             to
             fetch
             out
             the
             soyling
             and
             other
             filth
             which
             is
             gathered
             from
             the
             Weauer
             ;
             then
             rinse
             it
             also
             as
             you
             did
             your
             yarne
             ,
             then
             bucke
             it
             a●so
             in
             lie
             and
             ashes
             as
             before
             said
             ,
             and
             rinse
             it
             ,
             and
             then
             hauing
             loops
             fixt
             to
             the
             seluedge
             of
             the
             cloth
             spread
             it
             vpon
             the
             grasse
             ,
             and
             stake
             it
             downe
             at
             the
             vttermost
             length
             and
             bread●h
             ,
             and
             as
             fast
             as
             it
             d●●es
             water
             it
             againe
             ,
             b●●
             take
             heed
             you
             wet
             ●t
             not
             too
             much
             ,
             for
             feare
             you
             mildew
             or
             ●ot
             it
             ,
             neither
             cast
             water
             vpon
             it
             till
             you
             see
             it
             in
             manner
             drie
             ,
             and
             be
             sure
             weekely
             to
             turne
             it
             first
             on
             one
             side
             ,
             and
             then
             on
             the
             other
             ,
             and
             at
             the
             end
             of
             the
             first
             weeke
             you
             shall
             bucke
             it
             as
             before
             in
             Lie
             and
             Ashes
             :
             againe
             then
             rinse
             it
             ,
             spread
             it
             ,
             and
             water
             it
             as
             before
             ;
             then
             if
             you
             see
             it
             whtes
             a
             pace
             ,
             you
             need
             not
             to
             giue
             it
             any
             more
             bucks
             with
             the
             ashes
             and
             the
             cloth
             mixt
             together
             :
             but
             then
             a
             couple
             of
             cleane
             buckes
             as
             was
             before
             shewed
             in
             the
             yarne
             )
             the
             next
             fortnight
             following
             ;
             and
             then
             being
             whitened
             enough
             ,
             dry
             vp
             the
             cloth
             ,
             and
             vse
             it
             as
             occasion
             shall
             require
             ;
             the
             best
             season
             for
             the
             same
             whitening
             being
             in
             Aprill
             and
             May.
             Now
             the
             course
             and
             worst
             hous-wifes
             scoure
             and
             white
             their
             cloath
             with
             water
             
             and
             branne
             ,
             and
             bucke
             it
             with
             lie
             and
             greene
             hemlocks
             :
             but
             as
             before
             I
             said
             ,
             it
             is
             not
             good
             ,
             neither
             would
             I
             haue
             it
             put
             in
             practise
             .
             And
             thus
             much
             for
             Wooll
             ,
             Hempe
             ,
             Flaxe
             ,
             and
             Cloth
             of
             each
             seuerall
             substance
             .
          
        
      
       
         
           CHAP.
           6.
           
           Of
           Dairies
           ,
           Butter
           ,
           Cheese
           ,
           and
           the
           necessary
           things
           belonging
           to
           that
           Office.
           
        
         
           THere
           followeth
           now
           in
           this
           place
           after
           these
           knowledges
           already
           rehearsed
           ,
           the
           ordering
           and
           gouernment
           of
           Dairies
           ,
           with
           the
           profits
           and
           commodities
           belonging
           to
           the
           same
           .
           And
           first
           touching
           the
           stocke
           wherewith
           to
           furnish
           Dairies
           ,
           it
           is
           to
           be
           vnderstood
           that
           they
           must
           be
           Kine
           of
           the
           best
           choice
           &
           breed
           that
           our
           
             English
             House-wife
          
           can
           possibly
           attaine
           vnto
           ,
           
           as
           of
           big
           bone
           ,
           faire
           shape
           ,
           right
           bred
           ,
           and
           deepe
           of
           milke
           ,
           gentle
           ,
           and
           kindely
           .
        
         
           
             ●ignesse
             of
             Kine
             .
          
           
             Touching
             the
             bignesse
             of
             bone
             ,
             the
             larger
             that
             euery
             Cow
             is
             ,
             the
             better
             shee
             is
             :
             for
             when
             either
             age
             ,
             or
             mischance
             shall
             disable
             her
             for
             the
             paile
             ,
             being
             of
             large
             bone
             ,
             shee
             may
             be
             fed
             ▪
             and
             made
             sit
             for
             the
             shambles
             ,
             and
             so
             no
             losse
             ,
             but
             profit
             ,
             and
             any
             other
             to
             the
             paile
             as
             good
             and
             sufficient
             as
             herselfe
             .
          
        
         
           
             Shape
             of
             Kine
             .
          
           
             For
             her
             shape
             it
             must
             a
             little
             differ
             from
             the
             Butchers
             rules
             ,
             for
             being
             chose
             for
             the
             Dairy
             ,
             shee
             must
             haue
             all
             the
             signes
             of
             plenty
             of
             milke
             ,
             as
             a
             crumpled
             horne
             ,
             a
             thinne
             recke
             ,
             a
             hairy
             dewlappe
             ,
             and
             a
             very
             large
             v●der
             ,
             with
             foure
             tea●es
             ,
             long
             ,
             thicke
             ,
             and
             sha●pe
             at
             the
             e●ds
             ,
             for
             the
             most
             part
             either
             all
             white
             ,
             of
             what
             colo●●
             soeuer
             the
             Cow
             be
             ;
             or
             at
             least
             the
             fore
             part
             thereof
             ▪
             and
             if
             it
             be
             wel●
             haue
             before
             and
             behinde
             ,
             and
             smooth
             in
             the
             bottome
             ,
             it
             is
             a
             good
             signe
             also
             .
          
        
         
           
           
             The
             breed
             of
             Kine
             .
          
           
             As
             touching
             the
             right
             breed
             of
             Kine
             through
             our
             nation
             ,
             it
             generally
             affoordeth
             very
             good
             ones
             ,
             yet
             some
             countries
             doe
             farre
             exceed
             other
             countries
             ;
             as
             
               Ch●sshire
               ,
               Lancashire
               ,
               Yorke-shire
            
             ,
             and
             
               Darbie
               shire
            
             for
             blacke
             Kine
             ;
             
               Clocester-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
             proceede
             the
             breeds
             of
             all
             other
             ,
             howsoeuer
             dispersed
             ouer
             the
             whole
             Kingdome
             .
             Now
             for
             our
             House-wifes
             direction
             ,
             shee
             shall
             choose
             her
             Dairy
             from
             any
             of
             the
             best
             breeds
             before
             named
             ,
             according
             as
             her
             opinion
             and
             delight
             shall
             gouerne
             her
             ,
             onely
             obseruing
             not
             to
             mixe
             her
             breeds
             of
             diuers
             kinds
             ,
             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
             country
             ,
             or
             of
             one
             shape
             &
             colour
             :
             againe
             in
             the
             choice
             of
             your
             kine
             ,
             you
             must
             looke
             diligently
             to
             the
             goodnes
             &
             fertility
             of
             the
             soile
             wherein
             you
             liue
             ,
             &
             by
             all
             meanes
             buy
             no
             Kine
             from
             a
             place
             that
             is
             more
             fruitfull
             then
             your
             owne
             ,
             but
             rather
             harder
             ;
             for
             the
             latter
             will
             prosper
             &
             come
             on
             ,
             the
             other
             wil
             decay
             &
             fal
             into
             disease
             ;
             as
             the
             p●ssing
             of
             blood
             and
             such
             like
             ,
             for
             which
             disease
             &
             all
             other
             you
             may
             find
             assured
             cures
             in
             the
             former
             booke
             ,
             called
             
               cheape
               &
               good
            
             .
          
        
         
           
             Depth
             of
             m●lke
             in
             Kine
             .
          
           
             For
             the
             depth
             of
             milke
             in
             Kine
             (
             which
             is
             the
             giuing
             of
             most
             milke
             )
             being
             the
             maine
             of
             a
             House-wifes
             profit
             ,
             shee
             shall
             be
             very
             carefull
             to
             haue
             that
             quallit
             in
             her
             beasts
             .
             Now
             those
             Kine
             are
             said
             to
             be
             deepest
             of
             milke
             ,
             which
             are
             new
             ba●e
             ;
             that
             is
             which
             haue
             but
             lately
             calued
             ,
             and
             haue
             thei●
             milke
             deepe
             ●●●●●ging
             in
             their
             vdders
             ,
             for
             at
             that
             time
             she
             giueth
             the
             most
             milke
             ;
             and
             if
             the
             quantity
             then
             be
             not
             conuenient
             doubtlesse
             the
             Cow
             cannot
             be
             said
             to
             be
             of
             deepe
             m●lch●
             and
             for
             the
             
             quantity
             of
             milke
             ,
             for
             a
             Cow
             to
             giue
             two
             gallons
             at
             a
             meale
             ,
             
             is
             rare
             ,
             and
             extraordinary
             ;
             to
             giue
             a
             gallon
             and
             a
             ha●fe
             is
             much
             ,
             and
             conuenient
             ,
             and
             to
             giue
             but
             a
             gallon
             certaine
             is
             not
             to
             be
             found
             fault
             with
             :
             againe
             those
             Ki●e
             are
             said
             to
             be
             deepe
             of
             milke
             ,
             which
             though
             they
             giue
             not
             so
             exceeding
             much
             milke
             as
             o●hers
             ,
             yet
             they
             giue
             a
             reasonable
             quantity
             ,
             and
             giue
             it
             long
             as
             all
             the
             yeere
             through
             ,
             whereas
             o●her
             Kine
             that
             giue
             more
             in
             quantity
             ,
             will
             goe
             dry
             ,
             being
             with
             calfe
             some
             three
             moneths
             ,
             some
             two
             ,
             and
             some
             one
             ,
             but
             these
             will
             giue
             their
             vsua●l
             measure
             ,
             euen
             the
             night
             before
             they
             calue
             ;
             and
             therefore
             are
             said
             to
             bee
             Kine
             deepe
             of
             milke
             .
             Now
             for
             the
             retained
             opinion
             ,
             
             that
             the
             Cow
             which
             goeth
             not
             dry
             at
             all
             ,
             or
             very
             little
             ,
             bringeth
             not
             foorth
             so
             good
             a
             Calfe
             as
             the
             other
             ,
             because
             it
             wanteth
             much
             of
             the
             nourishment
             it
             should
             enioye
             ,
             it
             is
             vaine
             and
             f●iuolous
             ;
             for
             should
             the
             substa●ce
             from
             whence
             the
             milke
             proceedeth
             conuert
             to
             the
             other
             intended
             nourishment
             ,
             it
             would
             be
             so
             superabundant
             ,
             that
             it
             wou●d
             conuert
             either
             to
             disease
             or
             putrifaction
             :
             but
             letting
             these
             secret
             reasons
             ●asse
             ,
             there
             ●e
             some
             kine
             which
             are
             so
             exceedingly
             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
             ,
             and
             proceedeth
             more
             from
             a
             laxatiuenesse
             or
             loosenesse
             of
             milke
             ,
             then
             from
             any
             abundance
             ;
             for
             I
             neuer
             saw
             those
             th●ee
             meales
             yet
             equal
             the
             two
             meales
             of
             a
             good
             Cow
             ,
             and
             therefore
             they
             are
             not
             truly
             called
             deepe
             of
             milke
             .
          
        
         
           
             O●
             the
             gen●l●nesse
             〈◊〉
             Kin●
             .
          
           
             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
             and
             willing
             to
             come
             to
             the
             p●●le
             ,
             and
             patient
             to
             haue
             her
             duggs
             drawne
             without
             skittishnesse
             ,
             striking
             or
             wildnesse
             ,
             shee
             is
             vtterly
             vnfit
             for
             the
             dayry
             .
          
        
         
           
           
             Of
             kindlinesse
             in
             ●ine
             .
          
           
             As
             a
             Cow
             must
             be
             gent●e
             to
             her
             milker
             ,
             so
             shee
             must
             be
             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
             breed
             .
          
        
         
           
             The
             best
             time
             to
             calue
             in
             ,
             for
             the
             dairy
             or
             breed
             .
          
           
             The
             best
             time
             for
             a
             Cow
             to
             ca●ue
             in
             for
             the
             dairy
             ,
             is
             in
             the
             latter
             end
             of
             March
             ▪
             and
             all
             Aprill
             ;
             for
             then
             grasse
             beginning
             to
             spr●ng
             to
             its
             perfect
             goodnesse
             ,
             will
             occasion
             the
             greatest
             increase
             of
             milke
             that
             may
             be
             :
             and
             one
             good
             early
             Cow
             will
             counteruaile
             two
             latter
             ,
             yet
             the
             calues
             thus
             calued
             a●●
             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
             the
             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
             Dairy
             is
             then
             spent
             ,
             and
             such
             breed
             will
             hold
             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
             .
          
        
         
           
             Roaring
             of
             Calues
             .
          
           
             The
             House-wife
             which
             onely
             hath
             respect
             to
             her
             Dairy
             ,
             and
             for
             whose
             knowledge
             this
             discourse
             is
             written
             (
             for
             we
             haue
             shewed
             the
             Grasier
             his
             office
             in
             the
             
               Engl●sh
               Husband-man
            
             )
             must
             reare
             her
             Calues
             vpon
             the
             singer
             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
            
             .
          
        
         
           
             The
             generall
             v●e
             of
             dairies
             .
          
           
             To
             proceed
             then
             to
             the
             geneall
             vse
             of
             Dairies
             ,
             it
             consisteth
             first
             in
             the
             cattell
             (
             of
             which
             we
             haue
             spoken
             sufficiently
             )
             then
             in
             the
             houres
             of
             milking
             ,
             the
             o●dering
             
             of
             the
             milke
             ,
             and
             the
             profits
             arising
             from
             the
             fame
             .
          
        
         
           
             Th●
             h●wers
             of
             milki●g
             .
          
           
             The
             best
             and
             most
             commended
             howers
             for
             milking
             ,
             are
             Indeed
             but
             two
             in
             the
             day
             ,
             that
             in
             the
             spring
             and
             summ●r
             time
             which
             is
             the
             best
             season
             for
             the
             dairy
             ,
             is
             betwixt
             fiue
             and
             sixe
             in
             the
             morning
             ,
             and
             sixe
             and
             seu●n
             a
             clocke
             in
             the
             euening
             :
             a●d
             although
             nice
             and
             curious
             House-w●ues
             wil
             h●ue
             a
             third
             hou●e
             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
             mil●ing
             of
             a
             Cow
             ,
             the
             woman
             must
             sit
             on
             the
             neere
             side
             of
             the
             Cow
             ,
             she
             must
             gently
             at
             the
             first
             handle
             and
             stretch
             her
             dugges
             ,
             and
             mo●sten
             them
             with
             milke
             that
             they
             may
             yeeld
             out
             the
             milke
             the
             better
             and
             with
             lesse
             paine
             :
             
             she
             shall
             not
             settle
             her selfe
             to
             milke
             ,
             nor
             fixe
             her
             paile
             fi●me
             to
             the
             ground
             till
             she
             see
             the
             cowe
             stand
             sure
             and
             firme
             ,
             but
             be
             ready
             vpon
             any
             motion
             of
             the
             Cow
             to
             saue
             her
             paile
             from
             ouerturning
             ;
             when
             she
             seeth
             all
             things
             answerable
             to
             her
             desire
             ,
             she
             shall
             then
             milke
             the
             cow
             boldly
             ,
             &
             not
             leaue
             stre●ching
             and
             straining
             of
             her
             teats
             till
             not
             one
             drop
             of
             milke
             more
             will
             come
             from
             them
             ,
             for
             he
             worst
             poynt
             of
             Hous●-w●fery
             that
             can
             be
             ,
             is
             to
             leaue
             a
             Cowe
             halfe
             mil●t
             ,
             for
             besides
             the
             losse
             of
             the
             milke
             ,
             it
             is
             the
             onely
             way
             to
             m●●ke
             a
             cowe
             dry
             and
             vtter●y
             vnprofitable
             for
             the
             D●i●y
             :
             the
             milke-mayd
             whilst
             she
             is
             in
             m●lking
             ,
             shall
             doe
             nothing
             rashly
             or
             sudden●y
             about
             the
             cowe
             ,
             which
             ●ay
             aff●ight
             or
             am●se
             her
             ,
             but
             as
             she
             came
             gently
             ,
             so
             with
             al●
             gentlenesse
             she
             shall
             depart
             .
          
        
         
           
             The
             ord●ring
             of
             Milk●
             .
          
           
             Touching
             th●
             well
             ordering
             of
             milke
             after
             it
             is
             come
             home
             to
             the
             Da●●y
             ,
             the
             maine
             point
             belongeth
             there●●●●
             is
             the
             House-wifes
             c●eanlines
             in
             the
             sweet
             and
             neate
             ke●ping
             of
             the
             Dairy-house
             ;
             where
             not
             the
             least
             moate
             
             of
             any
             filth
             may
             by
             any
             meanes
             appeare
             ,
             but
             all
             things
             either
             to
             the
             eie
             or
             nose
             to
             void
             of
             sowernesse
             or
             slattishnesse
             ▪
             that
             a
             Princes
             bed
             chamber
             must
             not
             exceed
             it
             :
             to
             this
             must
             be
             added
             the
             sweete
             and
             delicate
             keeping
             of
             her
             milke
             vessels
             ,
             whether
             they
             be
             of
             wood
             ,
             
             earth
             or
             lead
             ,
             the
             best
             of
             which
             is
             yet
             disputable
             with
             the
             best
             House-w●fes
             ;
             onely
             this
             opinion
             is
             generally
             receiued
             ,
             that
             the
             woodden
             vessel
             which
             is
             round
             and
             shallow
             is
             best
             in
             cold
             vaults
             ,
             the
             earthen
             vessels
             principall
             for
             long
             keeping
             ,
             and
             the
             leaden
             vessell
             for
             yee●ding
             of
             much
             Creame
             :
             but
             howsoeuer
             ,
             any
             and
             all
             these
             must
             bee
             carefully
             scalded
             once
             a
             day
             ,
             and
             set
             in
             the
             open
             ayre
             to
             sweeten
             ,
             lest
             getting
             any
             taint
             of
             sowernesse
             into
             them
             ,
             they
             corrupt
             the
             milke
             that
             sha●l
             be
             put
             therein
             .
          
        
         
           
             S●ll●ng
             of
             Milke
             .
          
           
             But
             to
             proceede
             to
             my
             purpose
             ,
             after
             your
             milke
             is
             come
             home
             ,
             you
             sha●l
             as
             it
             were
             straine
             it
             from
             all
             vncleane
             things
             ,
             through
             a
             neate
             and
             sweete
             kept
             Syledish
             ,
             the
             forme
             whereof
             euery
             House-wife
             knowes
             ,
             and
             the
             bottome
             of
             this
             Syle
             ,
             through
             which
             the
             milke
             must
             passe
             ,
             shall
             bee
             couered
             with
             a
             very
             cleane
             washt
             fine
             linnen
             cloth
             ,
             such
             an
             one
             as
             will
             not
             suffer
             the
             least
             mote
             or
             haire
             to
             go
             through
             it
             ;
             you
             shall
             into
             euery
             vessell
             sy●e
             a
             pretty
             quanti●y
             of
             mi●ke
             ,
             according
             to
             the
             proportion
             of
             the
             vessell
             ,
             the
             broader
             it
             is
             ,
             and
             the
             sha●lower
             it
             is
             ,
             the
             better
             it
             is
             ,
             and
             yeeldeth
             euer
             the
             most
             creame
             ,
             and
             keepeth
             the
             mi●ke
             longest
             from
             sowring
             .
          
        
         
           
             Profi●s
             arising
             from
             milke
             .
          
           
             Now
             for
             the
             profit
             ar●sing
             from
             milke
             ,
             they
             are
             three
             of
             especiall
             account
             ,
             as
             Butter
             ,
             Cheese
             ,
             and
             Milke
             ,
             to
             be
             eaten
             either
             simple
             or
             compounded
             :
             as
             for
             Curds
             ,
             sowre
             Milke
             ,
             or
             Wigge
             ,
             they
             come
             from
             secondary
             meanes
             ,
             and
             therefore
             may
             not
             bee
             numbred
             with
             these
             .
          
        
         
           
             Of
             Butter
             .
          
           
             For
             your
             Butter
             which
             onely
             proceedeth
             from
             the
             
             Creame
             ,
             which
             is
             the
             very
             heart
             and
             strength
             of
             Milke
             ,
             it
             must
             be
             gathered
             very
             carefully
             ,
             diligently
             ,
             and
             painefully
             .
             And
             though
             cleanlinesse
             be
             such
             an
             ornament
             to
             a
             Hous-wife
             ,
             that
             if
             shee
             want
             any
             part
             thereof
             ,
             shee
             loseth
             bo●h
             that
             and
             all
             good
             names
             else
             :
             yet
             in
             this
             action
             it
             must
             be
             more
             seriously
             imploied
             then
             in
             any
             other
             .
          
        
         
           
             Of
             fl●eting
             Creame
             .
          
           
             To
             beginne
             then
             with
             the
             fleeting
             or
             gathering
             of
             your
             Creame
             from
             the
             Milke
             ,
             you
             shall
             doe
             it
             in
             this
             manner
             :
             the
             Milke
             which
             you
             doe
             milke
             in
             the
             morning
             you
             shall
             with
             a
             fine
             thinne
             shallow
             dish
             made
             for
             the
             purpose
             ,
             take
             of
             the
             Creame
             about
             fiue
             of
             the
             clocke
             in
             the
             euening
             ;
             and
             the
             Milke
             which
             you
             did
             milke
             in
             the
             euening
             ,
             you
             shall
             fleete
             and
             take
             of
             the
             Creame
             aboute
             fiue
             of
             the
             clocke
             the
             next
             morning
             ;
             and
             the
             creame
             so
             taken
             of
             ,
             you
             shall
             put
             into
             a
             cleane
             sweete
             and
             well
             leaded
             earthen
             pot
             close
             couered
             ,
             and
             set
             in
             a
             coole
             place
             :
             And
             this
             creame
             so
             gathered
             you
             shall
             not
             keepe
             aboue
             two
             daies
             in
             the
             Summer
             ,
             
             and
             not
             aboue
             foure
             in
             the
             Winter
             ,
             if
             you
             will
             haue
             the
             sweetest
             and
             best
             butter
             ;
             and
             that
             your
             Dairy
             containe
             fiue
             Kine
             or
             more
             ;
             but
             how
             many
             or
             few
             soeuer
             you
             keepe
             ,
             you
             shal
             not
             by
             any
             meanes
             preserue
             your
             Creame
             aboue
             three
             daies
             in
             Summer
             ,
             and
             not
             aboue
             sixe
             in
             the
             Winter
             .
          
        
         
           
             Of
             o●urming
             Butter
             and
             the
             daies
             .
          
           
             Your
             Creame
             being
             neately
             and
             sweet
             kept
             ,
             you
             shall
             chu●me
             or
             churne
             it
             on
             those
             vsuall
             daies
             which
             are
             fittest
             either
             for
             your
             vse
             in
             the
             house
             ,
             or
             the
             markets
             adioyning
             neere
             vnto
             you
             ,
             according
             to
             the
             purpose
             for
             which
             you
             keepe
             your
             Dairy
             .
             Now
             the
             daies
             most
             accustomable
             held
             amongst
             ordinary
             House-wiues
             ,
             are
             Tuesday
             and
             Friday
             :
             Tuesday
             in
             the
             afternoone
             ,
             to
             serue
             Wednesday
             morning
             market
             ,
             and
             Friday
             morning
             to
             serue
             Saturday-market
             ;
             for
             Wednesday
             and
             Saturday
             are
             the
             most
             generall
             market
             daies
             of
             this
             Kingdome
             ,
             
             and
             Wednesday
             ,
             Friday
             ,
             and
             Saturday
             ,
             the
             vsuall
             fasting
             dayes
             of
             the
             weeke
             ;
             and
             so
             meetest
             for
             the
             vse
             of
             butter
             .
             Now
             for
             churming
             ,
             take
             your
             creame
             and
             through
             a
             strong
             and
             cleane
             cloth
             straine
             it
             into
             the
             churme
             ;
             and
             then
             couering
             the
             churme
             close
             ,
             and
             setting
             it
             in
             a
             place
             fit
             for
             the
             action
             in
             which
             you
             are
             imploid
             (
             as
             in
             the
             Summer
             )
             in
             the
             coolest
             place
             of
             your
             dairy
             ,
             and
             exceeding
             early
             in
             the
             morning
             ▪
             or
             very
             late
             in
             the
             euening
             ,
             and
             in
             the
             Winter
             ,
             in
             the
             warmest
             place
             of
             your
             dairy
             ,
             and
             in
             the
             most
             temperate
             houres
             ,
             as
             about
             noone
             ,
             or
             a
             litt●e
             before
             or
             after
             ,
             and
             so
             churne
             it
             ,
             with
             swift
             strokes
             ,
             marking
             the
             noise
             of
             the
             same
             which
             will
             be
             solid
             ,
             heauy
             and
             intyre
             ,
             vntill
             you
             heare
             it
             alter
             ,
             and
             the
             sound
             is
             light
             ,
             sharpe
             ,
             and
             more
             spirity
             :
             and
             then
             you
             shall
             say
             that
             your
             butter
             breakes
             ,
             which
             perceiued
             both
             by
             this
             sound
             ,
             the
             lightnesse
             of
             the
             churne
             staffe
             ,
             and
             the
             sparkes
             and
             drops
             ,
             which
             will
             appeare
             yellow
             about
             the
             lippe
             of
             the
             churne
             ,
             and
             clense
             with
             your
             hand
             both
             the
             lidde
             and
             inward
             sides
             of
             the
             churne
             ,
             and
             hauing
             put
             all
             together
             ,
             you
             shall
             couer
             the
             churne
             againe
             ,
             and
             then
             with
             easie
             strokes
             round
             ,
             and
             not
             to
             the
             bottome
             ,
             gather
             the
             but●er
             together
             into
             one
             intire
             lumpe
             and
             body
             ,
             leauing
             no
             pieces
             thereof
             seuerall
             or
             vnioyned
             .
          
        
         
           
             Helpes
             in
             churning
             .
          
           
             Now
             for
             as
             much
             as
             there
             be
             many
             mischiefes
             and
             inconueniences
             which
             may
             happen
             to
             butter
             in
             the
             churning
             ,
             because
             it
             is
             a
             body
             of
             much
             tendernesse
             ,
             and
             neither
             will
             endure
             much
             heate
             ,
             not
             much
             cold
             :
             for
             if
             it
             be
             ouer-heated
             ,
             it
             will
             looke
             white
             ,
             crumble
             ,
             and
             be
             bitter
             in
             taste
             ,
             and
             if
             it
             be
             ouer-cold
             ,
             it
             will
             not
             come
             at
             all
             ,
             but
             make
             you
             waste
             much
             labour
             in
             vaine
             ,
             which
             faults
             to
             helpe
             ,
             if
             you
             chur●e
             your
             butter
             in
             the
             heate
             of
             Summer
             ,
             it
             shall
             not
             be
             amisse
             ,
             if
             during
             the
             time
             of
             your
             
             chu●ning
             you
             place
             your
             churne
             in
             a
             paile
             of
             cold
             water
             as
             deepe
             as
             your
             Creame
             riseth
             in
             the
             churne
             ;
             and
             in
             the
             churning
             thereof
             let
             your
             stroakes
             goe
             slow
             ,
             and
             be
             sure
             that
             your
             churne
             be
             co●d
             when
             you
             put
             in
             your
             Creame
             :
             but
             if
             you
             churne
             in
             the
             coldest
             time
             of
             winter
             ,
             you
             shall
             then
             put
             in
             your
             cr●ame
             before
             the
             churne
             be
             cold
             ,
             after
             it
             hath
             beene
             scalded
             ;
             and
             you
             shall
             p●●ce
             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
             warmth
             ,
             and
             thus
             you
             shall
             haue
             your
             butter
             good
             ;
             
             sweete
             ,
             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
             butter-milke
             ,
             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
             sweete
             and
             fresh
             ,
             you
             shall
             haue
             your
             boule
             or
             panshion
             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
             &
             washt
             out
             all
             the
             butter-milke
             ,
             &
             brought
             the
             butter
             to
             a
             firme
             substance
             of
             it selfe
             ,
             without
             any
             other
             moisture
             :
             
             which
             done
             ,
             you
             shall
             take
             the
             butter
             from
             the
             water
             ,
             a●d
             with
             the
             point
             of
             a
             knife
             scoch
             and
             sl●sh
             the
             butter
             ouer
             and
             ouer
             euery
             way
             so
             thicke
             as
             is
             possible
             ,
             leauing
             no
             part
             through
             which
             your
             knife
             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
             .
          
        
         
           
             Seasoning
             of
             butter
             .
          
           
             After
             this
             you
             shall
             spread
             the
             butter
             in
             a
             boule
             thin
             ,
             and
             take
             so
             much
             salt
             as
             you
             shall
             thinke
             conuenient
             ,
             which
             must
             by
             no
             meanes
             be
             much
             for
             sweete
             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
             .
          
        
         
           
             Of
             May
             butter
             .
          
           
             If
             during
             the
             moneth
             of
             May
             before
             you
             salt
             your
             butter
             you
             saue
             a
             lumpe
             thereof
             ,
             and
             put
             it
             into
             a
             vessell
             ,
             and
             so
             set
             it
             into
             the
             Sun
             the
             space
             of
             that
             moneth
             ,
             you
             shall
             finde
             it
             exceeding
             soueraigne
             and
             medicinable
             for
             wounds
             ,
             straines
             ,
             aches
             ,
             and
             such
             like
             grieuances
             .
          
        
         
           
             Of
             powdering
             vp
             o●
             potting
             of
             butter
             .
          
           
             Touching
             the
             poudring
             vp
             or
             potting
             of
             butter
             ,
             you
             shall
             by
             no
             meanes
             as
             in
             fresh
             butter
             wash
             the
             butter-milke
             out
             with
             water
             ,
             but
             onely
             worke
             it
             cleere
             out
             with
             your
             hands
             :
             for
             water
             will
             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
             deceiued
             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
             be
             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
             and
             pot
             the
             next
             quantity
             vpon
             it
             till
             the
             pot
             be
             full
             .
          
        
         
           
             Of
             great
             dairies
             and
             their
             customes
             .
          
           
             Now
             there
             be
             
               Hous
               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
             therefore
             are
             first
             to
             take
             barrels
             very
             close
             and
             well
             made
             ,
             and
             after
             they
             hau●
             salted
             it
             well
             ,
             they
             fi●l
             their
             barrels
             therewith
             ;
             then
             they
             take
             a
             small
             sticke
             ,
             cleane
             and
             sweete
             ,
             and
             therewith
             make
             diuers
             holes
             downe
             thorough
             the
             butter
             ,
             eu●n
             to
             the
             bottome
             of
             the
             barrell
             :
             and
             then
             make
             a
             strong
             brine
             of
             water
             a●d
             salt
             which
             will
             beare
             an
             egge
             ,
             and
             after
             it
             is
             boyl'd
             ,
             well
             skimm'd
             and
             cool'd
             ;
             then
             powre
             it
             vpon
             the
             top
             of
             the
             butter
             till
             i●
             swimme
             aboue
             the
             same
             ,
             and
             so
             let
             it
             settle
             .
             Some
             vse
             to
             boyle
             in
             this
             brine
             a
             branch
             or
             two
             of
             Rosemary
             ,
             and
             it
             is
             not
             amisse
             ,
             but
             pleasant
             and
             wholesome
             .
          
        
         
           
             When
             to
             pot
             Butter
             .
          
           
             Now
             although
             you
             may
             at
             any
             time
             betw●xt
             May
             and
             September
             pot
             vp
             butter
             ,
             obseruing
             to
             doe
             it
             in
             the
             co●dest
             time
             of
             the
             morning
             :
             yet
             the
             most
             principall
             season
             of
             all
             is
             in
             the
             moneth
             of
             May
             onely
             ▪
             for
             then
             the
             aire
             is
             most
             temperate
             ,
             and
             the
             butter
             will
             take
             salt
             the
             best
             and
             the
             east
             subiect
             to
             ●eesing
             .
          
        
         
           
             Vse
             of
             Butter
             milke
             .
          
           
             The
             best
             vse
             of
             buttermilke
             for
             the
             able
             
               House
               wife
            
             ,
             is
             charitably
             to
             bestow
             it
             on
             the
             poore
             neighbours
             ,
             whose
             wants
             doe
             dayly
             cry
             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
             she
             shall
             of
             her
             butter
             milke
             make
             curds
             ,
             
             in
             this
             mann●r
             she
             shall
             take
             her
             butter-milke
             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
             ,
             she
             shall
             take
             as
             it
             were
             a
             third
             part
             so
             much
             new
             mi●ke
             ,
             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
             buttermilk
             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
             wi●h
             Creame
             ,
             Ale
             ,
             Wine
             ,
             or
             Beere
             :
             as
             for
             the
             whey
             ,
             you
             may
             keepe
             it
             also
             in
             a
             sweete
             stone
             vessell
             :
             for
             it
             is
             that
             which
             is
             called
             Whigge
             ,
             
             and
             is
             an
             excellent
             coole
             drinke
             and
             a
             wholesome
             ;
             and
             may
             very
             well
             be
             drunke
             a
             summer
             through
             in
             sted
             of
             any
             other
             drinke
             ,
             and
             without
             doubt
             will
             slake
             the
             thirst
             of
             any
             labouring
             man
             as
             well
             ,
             if
             not
             better
             .
          
        
         
           
             Of
             Cheese
             .
          
           
             The
             next
             maine
             profit
             which
             ariseth
             from
             the
             Dairy
             is
             cheese
             ,
             of
             which
             there
             be
             diuerse
             kinds
             ,
             as
             new
             milke
             ,
             or
             morrow
             milke
             cheese
             ,
             net●le
             cheese
             ,
             floaten
             milke
             cheese
             ,
             and
             eddish
             ,
             or
             after-math
             cheese
             ,
             all
             which
             haue
             their
             seuerall
             orderings
             and
             compositions
             ,
             as
             you
             shall
             perceiue
             by
             the
             discourse
             following
             :
             yet
             before
             I
             do
             begin
             to
             speake
             of
             the
             making
             of
             the
             cheese
             ,
             I
             will
             shew
             you
             how
             to
             order
             your
             Cheeselep-bag
             or
             Runnet
             ▪
             which
             is
             ●he
             most
             principall
             thing
             wherewith
             your
             cheese
             is
             compounded
             ,
             and
             giueth
             the
             perfect
             tast
             vnto
             the
             same
             .
          
        
         
           
             Of
             the
             Cheesle●
             bagge
             or
             Runnet
             .
          
           
             The
             Cheeselep-bag
             or
             Runnet
             ,
             wh●ch
             is
             the
             stomacke
             bagge
             of
             a
             yong
             suckling
             calfe
             ,
             which
             neuer
             tasted
             other
             food
             then
             milke
             ,
             where
             the
             curd
             lieth
             vndisgested
             .
             Of
             these
             bagges
             you
             shall
             in
             the
             beginning
             of
             the
             yeare
             prouide
             your selfe
             good
             store
             ,
             and
             first
             open
             the
             bag
             and
             powre
             out
             into
             a
             cleane
             vessell
             the
             curd
             and
             th●cke
             substance
             thereof
             ;
             but
             the
             rest
             which
             is
             not
             curdled
             you
             shall
             put
             away
             :
             then
             open
             the
             curd
             and
             picke
             out
             of
             it
             all
             manner
             of
             motes
             ,
             chie●s
             of
             grasse
             ,
             or
             other
             fi●th
             gotten
             into
             the
             same
             :
             Then
             wash
             the
             curd
             in
             so
             many
             cold
             waters
             ,
             till
             it
             be
             as
             white
             and
             cleane
             from
             all
             
             sorts
             of
             moates
             as
             is
             possible
             ;
             then
             lay
             it
             on
             a
             cleane
             cloth
             that
             the
             water
             may
             draine
             from
             it
             ,
             which
             done
             ,
             ley
             it
             in
             another
             dry
             vessell
             ,
             then
             take
             a
             handfull
             or
             two
             of
             salt
             and
             rubbe
             the
             curd
             therewith
             exceedingly
             :
             then
             take
             your
             bagge
             and
             wash
             it
             also
             in
             diuerse
             cold
             waters
             till
             it
             be
             very
             cleane
             ,
             and
             then
             put
             the
             curd
             and
             the
             salt
             vp
             into
             the
             bag
             ,
             the
             bagge
             being
             also
             well
             rub'd
             within
             with
             salt
             :
             and
             so
             put
             it
             vp
             ,
             and
             salt
             the
             outside
             also
             all
             ouer
             :
             and
             then
             close
             vp
             the
             pot
             close
             ,
             and
             so
             keepe
             them
             a
             full
             yeare
             before
             you
             vse
             them
             .
             For
             touching
             the
             hanging
             of
             them
             vp
             in
             chimney
             corners
             (
             as
             course
             House-wiues
             do
             )
             is
             sluttish
             ,
             naught
             ,
             and
             vnwholesome
             ,
             and
             the
             spending
             of
             your
             runnet
             whilst
             it
             is
             new
             ,
             makes
             your
             cheese
             heaue
             and
             proue
             hollow
             .
          
        
         
           
             Seasoning
             of
             the
             runnet
             .
          
           
             When
             your
             runnet
             or
             earning
             is
             fit
             to
             be
             vsed
             ,
             you
             shall
             season
             it
             after
             this
             manner
             ;
             you
             shall
             take
             the
             bag
             you
             intend
             to
             vse
             ,
             and
             opening
             it
             ,
             put
             the
             curd
             into
             a
             stone
             morter
             or
             a
             bowle
             ,
             and
             with
             a
             wooden
             pestle
             or
             a
             roling
             pinne
             beate
             it
             exceedingly
             ;
             then
             put
             to
             it
             the
             yelkes
             of
             two
             or
             three
             egges
             ,
             and
             halfe
             a
             pint
             of
             the
             thickest
             and
             sweetest
             creame
             you
             can
             fleete
             from
             your
             milke
             ,
             with
             a
             peny-worth
             of
             saffron
             finely
             dried
             and
             beaten
             to
             powder
             ,
             together
             with
             a
             little
             Cloues
             and
             Mace
             ,
             and
             stirre
             them
             all
             passing
             well
             together
             till
             they
             appeare
             but
             as
             one
             substance
             ,
             and
             then
             put
             it
             vp
             in
             the
             bagge
             againe
             :
             then
             you
             shall
             make
             a
             very
             strong
             brine
             of
             water
             and
             salt
             ,
             and
             in
             the
             same
             you
             shall
             boile
             a
             handfull
             or
             two
             of
             Saxifrage
             ,
             and
             then
             when
             it
             is
             cold
             cleare
             it
             into
             a
             cleane
             earthen
             vessell
             ;
             then
             take
             out
             of
             the
             bag
             halfe
             a
             dosen
             spoonfull
             of
             the
             former
             curd
             and
             mixe
             it
             with
             the
             brine
             ,
             then
             closing
             the
             bagge
             vp
             againe
             close
             hang
             it
             within
             the
             brine
             ,
             and
             in
             any
             case
             also
             steepe
             in
             your
             brine
             a
             few
             Wall-nut-tree
             leaues
             ,
             and
             so
             keepe
             
             your
             runnet
             a
             fortnight
             after
             before
             you
             vse
             it
             ;
             and
             in
             this
             manner
             dresse
             all
             your
             bagges
             so
             ,
             as
             you
             may
             euer
             haue
             one
             ready
             after
             another
             ,
             and
             the
             youngest
             a
             fortnight
             olde
             euer
             at
             the
             least
             ,
             for
             that
             will
             make
             the
             earning
             quicke
             and
             sharpe
             ,
             so
             that
             foure
             spoonefuls
             thereof
             will
             suffice
             for
             the
             gathering
             and
             seasoning
             of
             at
             l●ast
             twelue
             gallons
             of
             milke
             ,
             and
             this
             is
             the
             choysest
             and
             best
             earning
             which
             can
             possible
             be
             made
             by
             any
             House-wife
             .
          
        
         
           
             To
             make
             a
             new
             Mi●ke
             ●heese
             compound
             .
          
           
             To
             make
             a
             new
             milke
             or
             morning
             milke
             Cheese
             ,
             which
             is
             the
             best
             cheese
             made
             ordinarily
             in
             our
             Kingdome
             ;
             you
             shall
             take
             your
             milke
             early
             in
             the
             morning
             as
             it
             comes
             from
             the
             Cow
             ,
             and
             syle
             it
             into
             a
             cleane
             tubbe
             ,
             then
             take
             all
             the
             creame
             also
             from
             the
             milke
             you
             milkt
             the
             euening
             before
             ,
             and
             straine
             it
             into
             your
             new
             mi●ke
             :
             then
             take
             a
             pretty
             quantity
             of
             cleane
             water
             ,
             and
             hauing
             made
             it
             scalding
             hot
             ,
             poure
             it
             into
             the
             milke
             also
             to
             scald
             the
             creame
             and
             it
             together
             ,
             then
             let
             it
             stand
             ,
             and
             coole
             it
             with
             a
             dish
             til
             it
             be
             no
             more
             then
             lukewarme
             ;
             then
             go
             to
             the
             pot
             where
             your
             earning
             bags
             hangs
             ,
             and
             d●aw
             from
             thence
             so
             much
             of
             the
             earning
             without
             stirring
             of
             the
             bag
             ,
             as
             will
             serue
             for
             your
             proportion
             of
             milke
             ,
             &
             straine
             it
             therein
             very
             carefully
             ;
             for
             if
             the
             least
             mote
             of
             the
             curd
             of
             the
             earning
             fal
             into
             the
             cheese
             ,
             it
             will
             make
             the
             cheese
             rot
             and
             mould
             ,
             when
             your
             earnings
             is
             put
             in
             you
             shall
             couer
             the
             milke
             ,
             and
             so
             let
             it
             stand
             halfe
             an
             howre
             or
             thereabouts
             ;
             for
             if
             the
             earning
             be
             good
             it
             will
             come
             in
             that
             space
             ;
             but
             if
             you
             see
             it
             doth
             not
             ,
             then
             you
             shall
             put
             in
             more
             :
             being
             come
             ,
             you
             shall
             with
             a
             dish
             in
             your
             hand
             breake
             and
             mashe
             the
             curde
             together
             ,
             possing
             and
             turning
             it
             about
             diuersly
             :
             which
             done
             ,
             with
             the
             flat
             pa●mes
             of
             your
             hands
             very
             gently
             presse
             the
             curde
             downe
             into
             the
             bottome
             of
             the
             tubbe
             ,
             then
             with
             
             a
             thinne
             dish
             take
             the
             whey
             from
             it
             as
             cleane
             as
             you
             can
             ,
             and
             so
             hauing
             prepared
             your
             Cheese-fat
             answerable
             to
             the
             proportion
             of
             your
             curd
             with
             both
             your
             hands
             ioyned
             together
             ,
             put
             your
             curd
             therein
             and
             breake
             it
             and
             presse
             it
             down
             hard
             into
             the
             fat
             till
             you
             haue
             fild
             it
             ;
             then
             lay
             vpon
             the
             top
             of
             the
             curd
             your
             flat
             Cheese
             boord
             ,
             and
             a
             little
             small
             weight
             thereupon
             ,
             that
             the
             whey
             may
             drop
             from
             it
             into
             the
             vnder
             vessell
             ;
             when
             it
             hath
             done
             dropping
             ,
             take
             a
             large
             Cheese
             cloth
             ,
             and
             hauing
             wet
             it
             in
             the
             cold
             water
             ,
             lay
             it
             on
             the
             Cheese-boord
             ,
             and
             then
             turne
             the
             Cheese
             vpon
             it
             ;
             then
             lay
             the
             cloth
             into
             the
             Cheese-fat
             :
             and
             so
             put
             the
             Cheese
             therein
             againe
             ,
             and
             with
             a
             thin
             slice
             thrust
             the
             same
             downe
             close
             on
             euery
             side
             :
             then
             laying
             the
             cloth
             also
             ouer
             the
             top
             to
             lay
             on
             the
             Cheese
             boord
             ,
             and
             so
             carry
             it
             to
             your
             great
             presse
             ,
             and
             there
             presse
             it
             vnder
             a
             sufficient
             waight
             :
             after
             it
             hath
             beene
             there
             prest
             halfe
             an
             houre
             ,
             you
             shall
             take
             i●
             and
             turne
             it
             into
             a
             dry
             cloth
             ,
             and
             put
             it
             into
             the
             presse
             againe
             ,
             and
             thus
             you
             shall
             turne
             it
             into
             dry
             cloaths
             at
             least
             fiue
             or
             sixe
             times
             in
             the
             first
             day
             ,
             and
             euer
             put
             it
             vn●er
             the
             presse
             againe
             ,
             not
             taking
             it
             there
             from
             ,
             till
             the
             next
             day
             in
             the
             euening
             at
             soonest
             ,
             &
             the
             last
             time
             it
             is
             turned
             ,
             you
             shall
             turne
             it
             into
             the
             dry
             fat
             without
             any
             cloth
             at
             all
             .
          
           
             When
             it
             is
             prest
             sufficiently
             and
             taken
             from
             the
             fat
             ,
             you
             shall
             then
             lay
             it
             in
             a
             kimnell
             ,
             and
             rub
             it
             first
             on
             the
             one
             side
             ,
             and
             then
             on
             the
             other
             with
             salt
             ,
             and
             so
             let
             it
             ●e
             all
             that
             night
             ,
             then
             the
             next
             morning
             ,
             you
             shall
             doe
             the
             like
             againe
             ,
             and
             so
             turne
             it
             vpon
             the
             brine
             ,
             which
             comes
             from
             the
             salt
             two
             or
             three
             dayes
             or
             more
             ,
             according
             to
             the
             bignesse
             of
             the
             Cheese
             ,
             and
             then
             lay
             it
             vpon
             a
             faire
             table
             or
             she●fe
             to
             drie
             ,
             forgetting
             not
             euery
             day
             once
             to
             rubbe
             it
             all
             ouer
             with
             a
             cleane
             cloth
             ,
             and
             then
             to
             turne
             it
             ,
             till
             such
             time
             that
             it
             be
             throughly
             drie
             ,
             and
             fit
             to
             goe
             
             into
             the
             Cheese
             hecke
             :
             ad
             in
             this
             manner
             of
             drying
             you
             must
             obserue
             to
             lay
             it
             first
             where
             it
             may
             dry
             hastily
             ,
             and
             after
             where
             it
             may
             dry
             at
             more
             leysure
             :
             thus
             may
             you
             make
             the
             best
             and
             most
             principall
             cheese
             .
          
        
         
           
             A
             Cheese
             of
             two
             meales
             .
          
           
             Now
             if
             you
             will
             make
             Cheese
             of
             two
             meales
             ,
             as
             your
             mornings
             new
             milke
             ,
             and
             the
             euenings
             Creame
             ,
             milke
             and
             all
             you
             shall
             doe
             but
             the
             same
             formerly
             rehearsed
             .
             And
             if
             you
             will
             make
             a
             simple
             morrow
             milke
             Cheese
             ,
             which
             is
             all
             of
             newe
             milke
             and
             nothing
             else
             ,
             
             you
             shall
             then
             doe
             as
             is
             before
             declared
             ,
             onely
             you
             shall
             put
             in
             your
             earning
             so
             soone
             as
             the
             milke
             is
             fild
             (
             if
             it
             haue
             any
             warmth
             in
             t
             )
             and
             not
             scald
             it
             :
             but
             if
             the
             warmth
             be
             lost
             you
             shall
             put
             it
             into
             a
             kettle
             and
             giue
             it
             the
             ayre
             of
             the
             fire
             .
          
        
         
           
             Of
             Nettle
             Cheese
             .
          
           
             If
             you
             will
             haue
             a
             very
             dainty
             nettle
             Cheese
             ,
             which
             is
             the
             finest
             summer
             cheese
             which
             can
             bee
             eaten
             ;
             you
             shall
             doe
             in
             all
             things
             as
             was
             formerly
             taught
             in
             the
             new
             milke
             cheese
             compound
             ;
             Onely
             you
             shall
             put
             the
             curde
             into
             a
             very
             thinne
             cheese-fat
             ,
             not
             aboue
             halfe
             an
             inch
             or
             a
             little
             better
             deepe
             at
             the
             most
             ,
             and
             then
             when
             you
             come
             to
             dry
             them
             assoone
             as
             it
             is
             drained
             from
             the
             brine
             ,
             you
             shall
             lay
             it
             vpon
             fresh
             nettles
             and
             couer
             it
             all
             ouer
             with
             the
             same
             ;
             and
             so
             lying
             where
             they
             may
             feele
             the
             ayre
             ,
             let
             them
             ripen
             therein
             ,
             obseruing
             to
             renew
             your
             nettles
             once
             in
             two
             danes
             ,
             and
             euery
             time
             you
             renewe
             them
             ,
             to
             turne
             the
             cheese
             or
             cheeses
             ,
             and
             to
             gather
             your
             Nettles
             as
             much
             without
             stalkes
             as
             may
             be
             ,
             and
             to
             make
             the
             bed
             both
             vnder
             and
             a
             ●oft
             as
             smooth
             as
             may
             be
             ,
             for
             the
             more
             euen
             and
             fewer
             wrinkles
             that
             your
             cheese
             hath
             ,
             the
             more
             dainty
             is
             your
             House-wife
             accounted
             .
          
        
         
           
             Of
             floaten-milk
             Cheese
             .
          
           
             If
             you
             will
             make
             floaten
             milke
             cheese
             ,
             which
             is
             the
             coursest
             of
             all
             cheses
             ,
             you
             shall
             take
             some
             of
             the
             milke
             
             and
             heate
             it
             vpon
             the
             fire
             to
             warme
             all
             the
             rest
             :
             but
             if
             it
             be
             so
             sowre
             that
             you
             dare
             not
             aduenture
             the
             warming
             of
             it
             for
             feare
             of
             breaking
             ,
             then
             you
             shall
             heate
             water
             ,
             and
             with
             it
             warme
             it
             ;
             then
             put
             in
             your
             earning
             as
             before
             shewed
             ,
             and
             gather
             it
             ,
             presse
             it
             ,
             salt
             it
             ,
             and
             dry
             it
             as
             you
             did
             all
             other
             Cheeses
             .
          
        
         
           
             Of
             edd●●●
             Cheese
             .
          
           
             Touching
             your
             eddish
             Cheese
             or
             winter
             Cheese
             ,
             there
             is
             not
             any
             difference
             betwixt
             it
             and
             your
             summer
             Cheese
             touching
             the
             making
             thereof
             onely
             ,
             because
             she
             season
             of
             the
             yeere
             denieth
             a
             kindly
             drying
             or
             hardning
             thereof
             ,
             it
             d●ff●●eth
             much
             in
             taste
             ,
             and
             will
             be
             soft
             alwaies
             ;
             and
             of
             these
             eddi●h
             Cheeses
             you
             may
             make
             as
             many
             kinds
             as
             of
             summer
             Cheeses
             ,
             as
             of
             one
             mea●e
             ,
             two
             meales
             ,
             or
             of
             milke
             that
             is
             floaten
             .
          
        
         
           
             Of
             Whey
             and
             the
             profits
             .
          
           
             When
             you
             haue
             made
             your
             Cheese
             ,
             you
             shall
             then
             haue
             care
             of
             the
             Whey
             ,
             whose
             generall
             vse
             differeth
             not
             from
             that
             of
             butter
             milke
             ,
             for
             either
             you
             shall
             preserue
             it
             to
             bestow
             on
             the
             poore
             ,
             because
             it
             is
             a
             good
             drinke
             for
             the
             labouring
             m●n
             ,
             or
             keepe
             it
             to
             make
             curds
             out
             of
             it
             ,
             or
             lastly
             to
             nourish
             and
             bring
             vp
             your
             swine
             .
          
        
         
           
             Of
             Whey
             curds
             .
          
           
             If
             you
             will
             make
             curds
             of
             your
             best
             Whey
             ,
             you
             shall
             set
             it
             vpon
             the
             fire
             ,
             and
             being
             ready
             to
             boyle
             ,
             you
             shall
             put
             into
             it
             a
             pretty
             quantit●
             of
             butter-milke
             ,
             and
             then
             as
             you
             see
             the
             Curds
             arising
             vp
             to
             the
             top
             of
             the
             Whey
             ,
             with
             a
             skummer
             skim
             them
             off
             ,
             and
             put
             them
             into
             a
             Cullender
             ,
             and
             then
             put
             in
             more
             butter
             milke
             ,
             and
             thus
             doe
             whilest
             you
             can
             see
             any
             Curds
             arise
             ;
             then
             the
             Whey
             being
             drained
             cleare
             from
             them
             ,
             put
             them
             into
             a
             cleane
             vessel
             ,
             and
             so
             serue
             them
             forth
             as
             occasion
             shall
             serue
             .
          
        
      
       
         
         
           CHAP.
           7.
           
           The
           Office
           of
           the
           Malster
           ,
           and
           the
           seuerall
           secrets
           ,
           and
           knowledges
           belonging
           to
           the
           making
           of
           Malt.
           
        
         
           IT
           is
           most
           requisite
           and
           fit
           that
           our
           Hous-wife
           be
           experienced
           and
           well
           practised
           in
           the
           well
           making
           of
           Malt
           ,
           both
           for
           the
           necessary
           and
           continuall
           vse
           thereof
           ,
           as
           also
           for
           the
           generall
           profit
           whlch
           accrueth
           and
           ariseth
           to
           the
           
             Husband
             ,
             Hous
             wife
          
           ,
           and
           the
           whole
           family
           :
           for
           as
           from
           it
           is
           made
           the
           drinke
           ,
           by
           which
           the
           houshold
           is
           nourished
           and
           sustained
           ,
           so
           to
           the
           fruitfull
           husbandman
           (
           who
           is
           the
           master
           of
           rich
           ground
           ,
           and
           much
           tillage
           )
           it
           is
           an
           excellent
           merchandize
           ,
           &
           a
           commodite
           of
           so
           great
           trade
           ,
           that
           not
           alone
           especiall
           Townes
           and
           Counties
           are
           maintained
           thereby
           ,
           but
           also
           the
           whole
           Kingdom
           ,
           and
           diuers
           others
           of
           our
           neighboring
           Nations
           .
           This
           office
           or
           place
           of
           knowledge
           belongeth
           particularly
           to
           the
           
             Hous
             wife
          
           ;
           and
           though
           we
           haue
           many
           excellent
           Men-malsters
           ,
           yet
           it
           is
           properly
           the
           worke
           and
           care
           of
           the
           woman
           ,
           for
           it
           is
           a
           house-worke
           ,
           and
           done
           altogether
           within
           dores
           ,
           where
           generally
           lieth
           her
           charge
           ;
           the
           Man
           only
           ought
           to
           bring
           in
           ,
           and
           to
           prouide
           the
           graine
           ,
           and
           excuse
           her
           from
           portage
           or
           too
           heauy
           but
           hens
           ,
           but
           for
           the
           Art
           of
           making
           the
           Malt
           ,
           &
           the
           seuerall
           labours
           appertaining
           to
           the
           same
           ,
           euen
           from
           the
           Fat
           to
           th●
           Kilne
           it
           is
           onely
           the
           worke
           of
           the
           Hous-wife
           and
           the
           Maid
           seruants
           to
           her
           appertaining
           .
        
         
           
             Election
             of
             o●
             C●rne
             for
             Malt.
             
          
           
             To
             begin
             then
             with
             the
             first
             knowledge
             of
             our
             Malster
             ,
             it
             consisteth
             in
             the
             election
             and
             choise
             of
             graine
             fit
             to
             make
             M●lton
             ,
             of
             which
             there
             are
             indeed
             ●iuely
             but
             two
             kinds
             ,
             that
             is
             to
             say
             ,
             Ba●ley
             ,
             which
             is
             of
             all
             
             other
             the
             most
             excellent
             for
             this
             purpose
             ;
             and
             Oates
             ,
             which
             when
             Barly
             is
             scant
             or
             wanting
             ,
             maketh
             also
             a
             good
             and
             sufficient
             Malt
             :
             and
             though
             the
             drinke
             which
             is
             drawne
             from
             it
             be
             neither
             so
             much
             in
             the
             quantity
             ,
             so
             strong
             in
             the
             substance
             ,
             nor
             yet
             so
             pleasant
             in
             the
             taste
             ,
             yet
             is
             the
             drinke
             very
             good
             and
             tolerable
             ,
             and
             nourishing
             enough
             for
             any
             reasonable
             creature
             .
             Now
             I
             doe
             not
             deny
             ,
             but
             there
             may
             be
             made
             Malt
             of
             Wheate
             ,
             Pease
             ,
             Lupins
             ,
             Fetches
             &
             such
             like
             ,
             yet
             it
             is
             with
             vs
             of
             no
             retained
             custome
             ,
             nor
             is
             the
             drinke
             simply
             drawne
             or
             ex●racted
             from
             those
             graines
             ,
             either
             wholsome
             or
             pleasant
             ,
             but
             strong
             and
             fulsome
             ;
             therefore
             I
             thinke
             it
             not
             fit
             to
             spend
             any
             time
             in
             treating
             of
             the
             same
             .
             To
             speake
             then
             of
             the
             election
             of
             Barly
             ,
             you
             shall
             vnderstand
             that
             there
             be
             diuers
             kinds
             thereof
             ,
             according
             to
             the
             alteration
             of
             soy●es
             ,
             some
             being
             big
             ,
             some
             little
             ,
             some
             full
             ,
             some
             empty
             ,
             some
             white
             ,
             some
             browne
             ,
             and
             some
             yellow
             :
             but
             I
             will
             reduce
             all
             these
             into
             three
             kinds
             ,
             that
             is
             ,
             into
             the
             Clay
             Barly
             ,
             the
             Sand-Barly
             ,
             and
             the
             Barly
             which
             groweth
             on
             t●e
             mixt
             soyle
             .
             Now
             the
             best
             Barly
             to
             make
             Malt
             on
             ,
             both
             for
             yeelding
             the
             greatest
             quantity
             of
             matter
             ,
             and
             making
             the
             strongest
             ,
             best
             and
             most
             wholesome
             drinke
             ,
             is
             the
             Clay-Barly
             well
             drest
             ,
             being
             cleane
             Corne
             of
             it selfe
             ,
             without
             weede
             o●
             Oates
             ,
             white
             of
             colour
             ,
             full
             in
             substance
             ,
             and
             sweete
             in
             taste
             :
             that
             which
             groweth
             on
             the
             mixt
             grounds
             is
             the
             next
             ;
             for
             though
             it
             be
             subiect
             to
             some
             Oates
             and
             some
             Weedes
             :
             yet
             being
             painefully
             and
             carefully
             drest
             ,
             it
             is
             a
             faire
             and
             a
             bould
             come
             ,
             great
             and
             full
             ;
             and
             though
             somewhat
             browner
             then
             the
             former
             ,
             yet
             it
             is
             of
             a
             faire
             and
             cleane
             complexion
             .
             The
             last
             and
             worst
             graine
             for
             this
             purpose
             is
             the
             Sand-Barly
             ,
             for
             although
             it
             be
             seldome
             or
             neuer
             mixt
             with
             Oates
             ,
             yet
             if
             the
             ti●lage
             be
             not
             painefully
             and
             cunning●y
             handled
             ,
             
             it
             is
             much
             subiect
             to
             weedes
             of
             diuerse
             kinds
             ,
             as
             tares
             ,
             fetches
             ,
             and
             such
             like
             ,
             which
             drinke
             vp
             the
             liquor
             in
             the
             brewing
             ,
             and
             make
             the
             yeeld
             or
             quantity
             thereof
             very
             little
             and
             vnprofitable
             :
             besides
             ,
             the
             graine
             naturally
             of
             it selfe
             hath
             a
             yellow
             ,
             withered
             ,
             empty
             huske
             ,
             thicke
             and
             vnfurnished
             of
             meale
             ,
             so
             that
             the
             drinke
             drawne
             from
             it
             can
             neither
             be
             so
             much
             ,
             so
             strong
             ,
             so
             good
             ,
             nor
             so
             pleasant
             ;
             so
             that
             to
             conclude
             ,
             the
             cleane
             Clay
             barley
             is
             best
             for
             profit
             in
             the
             sale
             drinke
             for
             strength
             and
             long
             lasting
             .
          
           
             The
             Barley
             in
             the
             mixt
             grounds
             will
             serue
             well
             for
             housholds
             and
             fam●lies
             :
             and
             the
             sandy
             bar●ey
             for
             the
             poore
             ,
             and
             in
             such
             places
             where
             better
             is
             not
             to
             be
             gotten
             .
             And
             these
             are
             to
             be
             knowne
             of
             euery
             Husband
             or
             House-wife
             :
             the
             first
             by
             his
             whitenesse
             ,
             greatnesse
             and
             fulnesse
             :
             the
             second
             by
             his
             brownenesse
             ,
             and
             the
             third
             by
             his
             yellownesse
             ,
             with
             a
             darke
             browne
             nether
             ende
             ,
             and
             the
             emptinesse
             and
             thicknesse
             of
             the
             huske
             (
             and
             in
             this
             e●ection
             of
             Barley
             )
             you
             shall
             note
             ,
             that
             if
             you
             finde
             in
             it
             any
             wild
             oates
             ,
             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
             quantity
             be
             not
             too
             much
             ,
             which
             is
             euermore
             to
             be
             respected
             .
             And
             to
             conclude
             this
             matter
             of
             election
             ,
             great
             care
             must
             be
             had
             of
             both
             Husband
             and
             House-wife
             ▪
             that
             the
             bar●ey
             chosen
             for
             malt
             ,
             be
             exceeding
             swe●te
             ,
             both
             in
             smell
             and
             taste
             ,
             and
             very
             cleane
             drest
             :
             for
             any
             corruption
             maketh
             the
             malt
             loathsome
             ,
             and
             the
             foule
             dressing
             affordeth
             much
             losse
             .
          
        
         
           
             Of
             th●
             Malt-house
             ,
             and
             the
             situation
             .
          
           
             After
             the
             skilfull
             election
             of
             graine
             for
             malt
             ,
             the
             House-wife
             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
             be
             )
             stand
             vpon
             firme
             dry
             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
             neepe
             out
             the
             Frosts
             and
             Stormes
             ,
             which
             are
             the
             onely
             lets
             and
             hinderances
             for
             making
             the
             malt
             good
             and
             perfect
             ,
             for
             the
             modell
             or
             fo●me
             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
             circkle
             ,
             and
             the
             pumpe
             or
             well
             (
             but
             the
             pumpe
             is
             best
             )
             being
             close
             adioyning
             ,
             or
             at
             least
             by
             conueyance
             of
             troughes
             made
             as
             vsefull
             as
             if
             it
             were
             neere
             adioyning
             ,
             the
             Corne
             being
             steept
             ,
             may
             with
             one
             persons
             labour
             and
             a
             shouell
             ,
             be
             cast
             from
             the
             fat
             ,
             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
             ,
             be
             carried
             in
             such
             a
             circular
             house
             round
             about
             from
             one
             flowre
             to
             another
             ,
             till
             it
             come
             to
             the
             kilne
             ,
             which
             would
             also
             be
             placed
             next
             ouer
             against
             the
             pumpe
             and
             cesternes
             ,
             and
             all
             contained
             vnder
             one
             rooffe
             ;
             and
             thus
             you
             may
             empty
             steeping
             after
             steeping
             ,
             and
             carrie
             them
             with
             one
             persons
             labour
             from
             flowre
             to
             flowre
             ,
             till
             all
             the
             flowres
             be
             fild
             :
             in
             which
             circular
             motion
             you
             shall
             finde
             ,
             that
             euer
             that
             which
             was
             first
             steept
             ,
             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
             empty
             but
             
             at
             your
             owne
             pleasure
             ,
             and
             all
             the
             labour
             done
             onely
             with
             the
             hand
             and
             shouell
             ,
             without
             carrying
             or
             recarrying
             ,
             or
             lifting
             heauie
             burthens
             ,
             is
             both
             troublesome
             and
             offensiue
             ,
             and
             not
             without
             much
             losse
             ,
             because
             in
             such
             cases
             euer
             some
             graine
             scattereth
             .
          
           
             Now
             ouer
             against
             the
             Kilne-hole
             or
             Furnace
             (
             which
             is
             euermore
             intended
             to
             bee
             on
             the
             ground
             )
             should
             a
             conuenient
             place
             be
             made
             to
             pile
             the
             fuell
             for
             the
             Kilne
             ,
             whether
             it
             bee
             Strawe
             ,
             Bracken
             ,
             Furres
             ,
             Wood
             ,
             Coale
             ,
             or
             other
             fewell
             ;
             but
             sweete
             Straw
             is
             of
             all
             other
             the
             best
             and
             nearest
             .
             Now
             it
             is
             intended
             that
             this
             mault-house
             may
             be
             made
             two
             Stories
             in
             height
             ,
             but
             no
             higher
             :
             ouer
             your
             Cesternes
             shall
             be
             made
             the
             Garners
             wherein
             to
             keepe
             your
             Barley
             before
             it
             be
             steeped
             :
             in
             the
             bottomes
             of
             these
             Garners
             ,
             standing
             directly
             ouer
             the
             Cesternes
             ,
             shall
             bee
             conuenient
             holes
             made
             to
             open
             and
             shut
             at
             pleasure
             ,
             through
             which
             shall
             runne
             downe
             the
             Barley
             into
             the
             Cesterne
             .
             Ouer
             the
             bed
             of
             the
             Kilne
             can
             bee
             nothing
             but
             the
             place
             for
             the
             Haire
             cloth
             ,
             and
             a
             spacious
             roofe
             open
             euery
             way
             ,
             that
             the
             smoake
             may
             haue
             free
             passage
             ,
             and
             with
             the
             least
             ayre
             bee
             carried
             from
             the
             Kilne
             ,
             which
             maketh
             the
             malte
             sweete
             and
             pleasant
             .
             Ouer
             that
             place
             where
             the
             fewell
             is
             piled
             ,
             and
             is
             next
             of
             all
             to
             the
             bed
             of
             the
             Kilne
             ,
             would
             likewise
             bee
             other
             spacious
             Garners
             made
             ,
             some
             to
             receiue
             the
             Malte
             assoone
             as
             it
             is
             dried
             with
             the
             Come
             and
             Kilne-dust
             ,
             in
             which
             it
             may
             lye
             to
             mellow
             and
             ripen
             ;
             and
             others
             to
             receiue
             the
             Malt
             after
             it
             is
             skreened
             and
             drest
             vp
             ;
             for
             to
             let
             it
             bee
             too
             long
             in
             the
             Come
             ,
             as
             aboue
             three
             moneths
             at
             longest
             ,
             will
             make
             it
             both
             corrupt
             ,
             and
             breede
             Weeuels
             and
             other
             Wormes
             ,
             which
             are
             the
             greatest
             destroyers
             of
             malt
             that
             may
             be
             .
             And
             these
             garners
             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
             dryed
             into
             the
             Garners
             .
             For
             the
             other
             part
             of
             the
             flowers
             ,
             they
             may
             be
             imployed
             as
             the
             ground
             flowers
             are
             for
             the
             receiuing
             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
             ,
             as
             either
             your
             estate
             ,
             or
             the
             conuenience
             of
             the
             ground
             you
             haue
             to
             build
             on
             shall
             admiinister
             .
          
        
         
           
             Of
             Malt-flowers
             .
          
           
             Next
             to
             the
             cite
             or
             proportion
             of
             the
             ground
             ,
             you
             shall
             haue
             a
             principall
             care
             for
             the
             making
             of
             your
             malt-flowers
             ,
             in
             which
             (
             all
             the
             custome
             ,
             and
             the
             nature
             of
             the
             soile
             binds
             many
             times
             a
             man
             to
             sundry
             inconueniences
             ,
             and
             that
             a
             man
             must
             necessarily
             build
             according
             to
             the
             matter
             he
             hath
             to
             build
             withal
             ,
             from
             whence
             ariseth
             the
             many
             diuersities
             of
             malt
             flowers
             )
             yet
             you
             shall
             vnderstand
             ,
             that
             the
             generall
             best
             malt-flowre
             ,
             both
             for
             Summer
             and
             Winter
             ,
             and
             all
             seasons
             ,
             is
             the
             caue
             or
             vaulted
             arch
             which
             is
             hewed
             out
             of
             a
             drye
             and
             mayne
             greetie
             rocke
             ,
             for
             it
             is
             both
             warme
             in
             Winter
             ,
             coole
             in
             Summer
             ,
             and
             generally
             comfortable
             in
             all
             seasons
             of
             the
             yeare
             whatsoeuer
             .
             For
             it
             is
             to
             be
             noted
             ,
             that
             all
             be
             
               House
               wiues
            
             do
             giue
             ouer
             the
             making
             of
             malt
             in
             the
             extreame
             heate
             of
             Summer
             ,
             it
             is
             not
             because
             the
             malt
             is
             worse
             that
             is
             made
             in
             Summer
             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
             sprou●e
             and
             com●
             so
             swif●ly
             ,
             that
             it
             cannot
             indure
             to
             tak●
             tim●
             on
             the
             flowre
             ,
             and
             get
             the
             right
             seas●ning
             which
             belongeth
             to
             the
             same
             :
             wheras
             these
             kind
             of
             vaults
             being
             dry
             ,
             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
             colde
             bitter
             blastes
             in
             sharpe
             Winters
             ,
             which
             will
             not
             suffer
             it
             to
             come
             ,
             or
             sproute
             at
             all
             ;
             or
             if
             parte
             doe
             come
             and
             sproute
             ,
             as
             that
             which
             lyeth
             in
             the
             heart
             of
             the
             bed
             ;
             yet
             the
             vpper
             partes
             and
             outside
             by
             meanes
             of
             extreame
             colde
             cannot
             sproute
             :
             but
             being
             againe
             dryed
             ,
             hath
             his
             first
             hardnesse
             ,
             and
             is
             one
             and
             the
             s●me
             with
             rawe
             Barley
             ;
             for
             euery
             
               House
               wife
            
             must
             knowe
             ,
             that
             if
             malt
             do
             not
             come
             as
             it
             were
             altogether
             ▪
             and
             at
             an
             instant
             ,
             and
             not
             one
             come
             more
             than
             another
             ,
             the
             malt
             must
             needes
             be
             very
             much
             imperfect
             :
             The
             next
             flower
             to
             the
             Caue
             ,
             or
             drye
             sandy
             Rocke
             ,
             is
             the
             flower
             which
             is
             made
             of
             earth
             ,
             or
             a
             stiffe
             strong
             binding
             Claye
             well
             watered
             ,
             and
             mixt
             with
             Horse-dung
             ,
             and
             Soape-ashes
             ,
             beaten
             and
             wrought
             together
             ,
             till
             it
             come
             to
             one
             sollide
             firmenesse
             ;
             this
             Flower
             is
             a
             very
             warme
             comfortable
             Flower
             in
             the
             Winter
             season
             ,
             and
             will
             helpe
             the
             graine
             to
             come
             and
             sproute
             exceedingly
             ,
             and
             with
             the
             helpe
             of
             windowes
             to
             let
             in
             the
             colde
             ayre
             ,
             and
             to
             shut
             out
             the
             violent
             reflection
             of
             the
             Sunne
             ,
             will
             serue
             very
             conueniently
             for
             the
             making
             of
             malt
             ,
             for
             nine
             monethes
             in
             the
             yeare
             ,
             that
             is
             to
             say
             ,
             from
             September
             till
             the
             ende
             of
             May
             ,
             but
             for
             
               Iune
               ,
               Iuly
            
             ,
             and
             August
             ,
             to
             imploye
             it
             to
             that
             purpose
             ,
             will
             breede
             both
             losse
             ,
             and
             ●ncumbrance
             :
             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
             t●me
             of
             shooting
             ,
             and
             then
             smoothly
             layde
             ,
             and
             well
             levelled
             ;
             the
             imperfection
             of
             the
             plaster
             flower
             is
             onely
             the
             extreame
             coldnesse
             thereof
             ,
             which
             in
             frosty
             and
             cold
             seasons
             ,
             so
             bindeth
             in
             the
             heart
             of
             the
             graine
             ,
             
             that
             it
             cannot
             sproute
             ,
             for
             which
             cause
             it
             behooueth
             euery
             Mal●ster
             that
             is
             compelled
             to
             these
             Flowers
             ,
             to
             looke
             well
             into
             the
             seasons
             of
             the
             yeere
             ,
             and
             when
             hee
             findeth
             either
             the
             Frostes
             ,
             Northerne
             blasts
             ,
             or
             other
             ●ipping
             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
             hee
             would
             doe
             ;
             and
             as
             the
             colde
             abateth
             ,
             or
             the
             corne
             increaseth
             in
             sprouting
             ,
             so
             to
             make
             couches
             or
             beds
             thinner
             and
             thinner
             ,
             for
             the
             thicker
             and
             closer
             the
             graine
             is
             coucht
             and
             layde
             together
             ,
             the
             warmer
             it
             lyeth
             ;
             and
             so
             catching
             heate
             ,
             the
             sooner
             it
             sprouteth
             ,
             and
             the
             thinner
             it
             lyeth
             the
             cooler
             it
             is
             ,
             and
             so
             much
             the
             flower
             in
             sprouting
             .
             This
             flowre
             ,
             if
             the
             windowes
             be
             close
             ,
             and
             guard
             of
             the
             Sunne
             sufficiently
             ,
             will
             (
             if
             necessity
             compell
             )
             serue
             for
             the
             making
             of
             Malt
             ten
             moneths
             in
             the
             yeare
             ,
             onely
             in
             Iuly
             and
             August
             which
             containe
             the
             Dogge-dayes
             ,
             it
             would
             not
             be
             imployed
             ,
             not
             in
             the
             time
             of
             any
             Frost
             ,
             without
             great
             care
             and
             circumpection
             .
          
           
             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
             Maltster
             ;
             therefore
             she
             must
             haue
             great
             care
             that
             when
             the
             malt
             is
             taken
             away
             ,
             to
             sweepe
             and
             keepe
             her
             flowers
             as
             cleane
             and
             neate
             as
             may
             be
             .
             The
             last
             and
             worst
             is
             the
             boarded
             flower
             ,
             of
             what
             kind
             soeuer
             it
             be
             ,
             by
             reason
             of
             the
             too
             much
             heate
             thereof
             ,
             and
             yet
             of
             boarded
             flowers
             the
             Oken
             boarded
             is
             the
             coolest
             and
             longest
             lasting
             ;
             the
             E●me
             or
             Beech
             is
             next
             ;
             then
             the
             Ashe
             ,
             and
             the
             worst
             (
             though
             it
             bee
             the
             fairest
             to
             the
             eye
             )
             is
             the
             Firre
             ,
             for
             it
             hath
             in
             it selfe
             (
             by
             reason
             of
             the
             Frankensence
             and
             
             Turpentine
             which
             it
             holdeth
             )
             a
             naturall
             heate
             ,
             which
             mixed
             with
             the
             violence
             of
             the
             Sunne
             in
             the
             Summer-time
             ,
             forceth
             the
             graine
             not
             onely
             to
             sproute
             ,
             but
             to
             grow
             in
             the
             couch
             ,
             which
             is
             much
             losse
             ,
             and
             a
             foule
             ●mputation
             .
             Now
             these
             boarded
             flowers
             can
             hardly
             be
             in
             vse
             for
             aboue
             fiue
             moneths
             at
             the
             most
             ,
             that
             is
             to
             say
             ,
             
               October
               ,
               Nouember
               ,
               December
               ,
               Ianuary
            
             and
             February
             :
             for
             the
             rest
             ,
             the
             Sunne
             hath
             too
             much
             strength
             ,
             and
             these
             boarded
             flowers
             too
             much
             warmth
             and
             therefore
             in
             the
             coolest
             times
             it
             is
             good
             to
             obserue
             〈◊〉
             make
             the
             couches
             thinne
             ,
             whereby
             the
             ayre
             may
             passe
             thorough
             the
             corne
             ,
             and
             so
             coole
             it
             ,
             that
             it
             may
             sprou●e
             at
             leasure
             .
          
        
         
           
             Imperfect
             Flowers
             .
          
           
             Now
             for
             any
             other
             flower
             besides
             these
             alreadie
             named
             ,
             there
             is
             not
             any
             good
             to
             malt
             vpon
             ;
             for
             the
             common
             flowre
             which
             is
             of
             naturall
             earth
             ,
             whether
             it
             be
             Claye
             ,
             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
             Salt-peter
             into
             it
             ,
             which
             not
             onely
             giueth
             an
             ill
             taste
             to
             the
             graine
             that
             is
             layde
             vpon
             the
             same
             ,
             but
             also
             his
             moysture
             and
             moldinesse
             ,
             which
             in
             the
             moyst
             t●mes
             of
             the
             yeare
             arise
             from
             the
             ground
             ,
             it
             often
             corrupteth
             and
             putrifieth
             the
             corne
             .
             The
             rough
             paued
             flowre
             by
             reason
             of
             the
             vneuennesse
             ,
             is
             vnfit
             to
             malt
             on
             ,
             because
             the
             graine
             getting
             into
             the
             cranni●s
             ,
             doth
             there
             lye
             ,
             and
             are
             not
             remoued
             or
             turned
             vp
             and
             downe
             as
             they
             shou●d
             be
             with
             the
             hand
             ,
             but
             many
             times
             is
             so
             fixed
             to
             the
             ground
             ,
             it
             sprouteth
             and
             groweth
             vp
             into
             a
             greene
             blade
             ,
             affoording
             much
             losse
             and
             hinderance
             to
             the
             owner
             .
          
           
             The
             smooth
             paued
             flowre
             ,
             or
             any
             flowre
             of
             stone
             whatsoeuer
             ,
             is
             full
             as
             ill
             ;
             for
             euery
             one
             of
             them
             naturally
             against
             much
             wet
             o●
             chaunge
             of
             weather
             ,
             will
             
             sweate
             and
             disti●l
             forth
             such
             abundant
             moisture
             ,
             that
             the
             Malt
             lying
             vpon
             the
             same
             ,
             can
             neither
             dry
             kindly
             and
             expell
             the
             former
             moisture
             receiued
             in
             the
             c●sterne
             ,
             but
             also
             by
             that
             ouer
             much
             moisture
             many
             times
             rotte●h
             ,
             and
             comes
             to
             altogether
             vselesse
             .
             Lastly
             ,
             for
             the
             flower
             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
             pieces
             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
             .
          
        
         
           
             Of
             the
             Kilne
             and
             th●●u●lding
             thereof
             .
          
           
             Next
             vnto
             the
             Malt
             flowers
             ,
             our
             Malster
             shall
             haue
             a
             great
             care
             in
             the
             framing
             and
             fashioning
             of
             the
             Kilne
             ,
             of
             which
             there
             are
             sundry
             sorts
             of
             moddles
             ,
             as
             the
             ancient
             forme
             which
             was
             in
             times
             past
             vsed
             of
             our
             fore-fathers
             ,
             being
             onely
             made
             in
             a
             square
             proportion
             at
             the
             top
             with
             small
             sp●nts
             or
             rafters
             ,
             ioyned
             within
             foure
             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
             slope
             wise
             narrower
             and
             narrower
             ,
             till
             it
             come
             to
             the
             ground
             ,
             so
             that
             the
             harth
             or
             lowest
             part
             thereof
             may
             be
             not
             aboue
             a
             sixth
             part
             to
             the
             great
             square
             aboue
             ,
             on
             which
             the
             Malt
             is
             laid
             to
             be
             dr●ed
             ,
             and
             this
             harth
             shall
             be
             made
             hollow
             and
             descending
             ,
             and
             not
             leuell
             nor
             ascending
             :
             and
             these
             Kilns
             doe
             not
             hold
             an●
             certaine
             quantity
             in
             the
             vpper
             square
             ,
             but
             may
             euer
             be
             accordi●g
             to
             the
             frame
             of
             the
             house
             ,
             some
             being
             thirty
             foot
             each
             way
             ,
             some
             twenty
             ,
             and
             some
             eighteene
             .
             There
             be
             other
             Kilnes
             which
             are
             made
             af●er
             
             this
             manner
             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
             strawes
             which
             doe
             belong
             to
             the
             bedding
             of
             the
             Kilne
             do
             hang
             downe
             ,
             or
             are
             loose
             ,
             whereby
             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
             .
          
        
         
           
             The
             perfect
             Kilne
             .
          
           
             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
             a
             Bricke
             ,
             Ashler
             ,
             or
             other
             fire-stone
             ,
             according
             to
             the
             nature
             of
             the
             soyle
             in
             which
             Husbands
             and
             
               Hous
               wiues
            
             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
             pa●boyld
             in
             smoke
             :
             so
             that
             of
             all
             sorts
             of
             Kilnes
             whatsoeuer
             ,
             this
             which
             is
             called
             the
             French
             Kilne
             ,
             is
             to
             be
             preferred
             and
             onely
             embraced
             .
             Of
             the
             forme
             or
             mode●
             whereof
             ,
             I
             will
             not
             here
             stand
             to
             entreat
             ,
             because
             they
             are
             now
             so
             generally
             frequent
             amongst
             vs
             ,
             that
             not
             a
             Mason
             or
             Carpenter
             in
             the
             whole
             Kingdome
             but
             can
             bu●d
             the
             s●me
             ;
             so
             that
             to
             vse
             more
             words
             thereof
             were
             tediousnesse
             to
             little
             purpose
             .
             Now
             there
             is
             an●ther
             kind
             of
             
             Kilne
             which
             I
             haue
             seene
             (
             and
             but
             in
             the
             West-country
             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
             Bricke
             ,
             with
             a
             little
             hollownesse
             narrowed
             by
             degrees
             ▪
             into
             which
             came
             from
             the
             bottome
             and
             midst
             of
             the
             Kitchin-chimney
             a
             hollow
             tun●ell
             or
             vault
             ,
             like
             the
             tunnell
             of
             a
             Chimny
             ,
             and
             〈◊〉
             directly
             on
             the
             backe
             side
             ,
             the
             hood
             or
             backe
             of
             the
             Kitchin
             chimney
             ;
             then
             in
             the
             midst
             of
             the
             Chimney
             ,
             where
             the
             greateh
             strength
             of
             the
             fire
             was
             made
             ,
             was
             a
             ●quare
             hole
             made
             of
             about
             a
             foote
             and
             a
             halfe
             eue●y
             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
             ,
             and
             spread
             vpon
             the
             Kilne
             ,
             draw
             away
             the
             Iron
             plate
             ,
             and
             the
             ordinary
             fire
             with
             which
             you
             dresse
             your
             meate
             ,
             and
             performe
             other
             necessary
             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
             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
             be
             noted
             ,
             that
             how
             great
             or
             violent
             soeuer
             the
             fire
             be
             which
             is
             in
             the
             Chimney
             ,
             yet
             by
             reason
             of
             the
             passage
             ,
             and
             the
             quantity
             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
             runne
             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
             Kilns
             are
             ,
             that
             they
             
             are
             but
             little
             in
             compasse
             ,
             and
             so
             cannot
             dry
             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
             ma●s
             owne
             particular
             vse
             ,
             and
             for
             the
             furnishing
             of
             one
             setled
             family
             ;
             but
             so
             applied
             ,
             they
             exceede
             all
             the
             Kilnes
             that
             I
             haue
             seene
             whatsoeuer
             .
          
        
         
           
             〈…〉
          
           
             When
             our
             Malster
             hath
             thus
             persited
             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
             ,
             us
             the
             necessity
             of
             the
             place
             ,
             or
             mens
             particular
             profits
             draw
             them
             .
          
           
             But
             first
             to
             shewe
             you
             what
             the
             bedding
             of
             a
             Kilne
             is
             ,
             you
             shall
             vnderstand
             ,
             that
             it
             is
             a
             thinne
             couering
             laid
             vpon
             the
             open
             rafters
             ,
             which
             are
             next
             vnto
             the
             heate
             of
             the
             fire
             ;
             being
             made
             either
             so
             thinne
             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
             ,
             least
             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
             be
             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
             House-wifery
             ,
             which
             is
             carefully
             to
             be
             eschewed
             .
          
           
             But
             now
             for
             the
             matter
             or
             substance
             whereof
             this
             bidding
             should
             be
             made
             ,
             the
             best
             ,
             nearest
             ,
             and
             sweetest
             ,
             is
             cleane
             long
             Rye
             straw
             ,
             with
             the
             eares
             onely
             cut
             off
             ,
             and
             the
             ends
             layd
             euen
             together
             ,
             not
             one
             longer
             then
             another
             ▪
             and
             so
             spread
             vpon
             the
             rafter
             of
             the
             Kilne
             as
             euen
             and
             thinne
             as
             may
             be
             ,
             and
             layd
             as
             it
             were
             straw
             by
             straw
             in
             a
             iust
             proportion
             ,
             where
             skill
             and
             industry
             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
             drye
             ,
             sweete
             ,
             or
             open
             to
             let
             in
             the
             heate
             at
             your
             pleasure
             :
             and
             although
             in
             the
             olde
             open
             Ki●nes
             it
             be
             subiect
             to
             daunger
             of
             fire
             ,
             by
             reason
             of
             the
             quickenesse
             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
             Ki●ne
             with
             Mat
             ;
             and
             it
             is
             not
             much
             to
             bee
             misliked
             ,
             if
             the
             Mat
             be
             made
             of
             Rye
             straw
             sowed
             ,
             and
             wouen
             together
             according
             to
             the
             manner
             of
             the
             Indian
             Mats
             ,
             or
             those
             vsuall
             thinne
             Bent
             Mats
             ,
             which
             you
             shall
             commonly
             see
             in
             the
             Summer
             time
             ,
             standing
             in
             Husbandmens
             Chimneyes
             ,
             where
             one
             bent
             or
             straw
             is
             layde
             by
             another
             ,
             and
             so
             wouen
             together
             with
             a
             good
             strong
             packe-thread
             :
             but
             these
             M●●s
             according
             to
             the
             o●de
             Prouerbe
             (
             More
             cost
             more
             Worshippe
             )
             for
             they
             are
             chargeable
             to
             b●e
             bought
             ,
             and
             very
             troubles●me
             in
             the
             making
             ,
             and
             in
             the
             wearing
             will
             not
             out-last
             one
             of
             the
             former
             loose
             beddings
             ;
             for
             fo●●e
             thread
             or
             stitch
             breake
             ,
             immediately
             most
             in
             that
             ●owe
             will
             followe
             :
             onely
             it
             is
             most
             certaine
             ,
             that
             during
             the
             
             time
             it
             lasteth
             it
             is
             both
             good
             ,
             necessary
             and
             handsome
             .
             But
             if
             the
             matt
             be
             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
             be
             warmed
             ;
             as
             also
             in
             that
             it
             euer
             being
             cold
             ,
             naturally
             of
             it selfe
             draweth
             into
             it
             a
             certaine
             moysture
             ,
             which
             with
             the
             first
             heate
             being
             expelled
             in
             smoke
             ,
             doth
             much
             offend
             and
             breed
             ill
             taste
             in
             the
             malt
             .
             There
             be
             others
             that
             bed
             the
             Kilne
             with
             a
             kinde
             of
             matt
             made
             of
             broad
             thinne
             splints
             of
             wood
             wrought
             checker-wise
             one
             into
             another
             ,
             and
             it
             hath
             the
             same
             faults
             which
             the
             thicke
             matt
             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
             matt
             ,
             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
             extreame
             drienesse
             ,
             if
             vpon
             any
             occasion
             either
             to
             mend
             the
             Kilne
             ,
             or
             clense
             the
             Kilne
             ,
             or
             doe
             other
             necessary
             labour
             vnderneath
             the
             bedding
             ,
             you
             shall
             take
             vp
             the
             wooden
             matt
             ,
             it
             would
             presently
             cracke
             and
             fall
             to
             pieces
             ,
             and
             be
             no
             more
             seruiceable
             .
             There
             be
             others
             which
             bed
             the
             Kilne
             with
             a
             bedding
             made
             all
             of
             wickers
             ,
             of
             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
             ,
             and
             catcheth
             the
             h●at
             ●t
             the
             fi●st
             springing
             ,
             onely
             the
             smoke
             is
             offensiue
             ,
             and
             the
             ●ou●●nesse
             without
             great
             care
             vsed
             ,
             
             will
             soone
             weare
             out
             your
             haire-cloth
             :
             yet
             in
             such
             places
             where
             straw
             is
             not
             to
             be
             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
             &
             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
             Hous-wiues
             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
             Hous-wife
             ,
             so
             they
             likewise
             hinder
             the
             labou●
             ,
             and
             make
             the
             malt
             dry
             a
             great●deale
             worse
             ,
             and
             more
             vnkindly
             .
          
        
         
           
             Of
             fuell
             for
             the
             drying
             of
             ●alt
             .
          
           
             Next
             the
             bedding
             of
             the
             Kilne
             ,
             our
             Malster
             by
             all
             meanes
             must
             haue
             an
             especiall
             ●are
             with
             what
             fuell
             shee
             dryeth
             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
             na●ures
             of
             soyles
             ,
             and
             the
             accommodation
             of
             places
             in
             which
             men
             liue
             ;
             yet
             the
             bed
             and
             most
             principall
             fewell
             for
             the
             K●lnes
             (
             both
             for
             sweetnesse
             ,
             gentle
             heate
             ,
             and
             perfect
             drying
             )
             is
             either
             good
             Wheate-straw
             ,
             Rye-straw
             ,
             Barley-straw
             ,
             or
             Oaten-straw
             ;
             and
             of
             these
             the
             Wheat-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
             more
             blaze
             then
             heate
             ,
             it
             is
             last
             of
             these
             white
             straws
             to
             be
             chosen
             ;
             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
             sit
             for
             any
             better
             purpose
             as
             to
             make
             fodder
             ,
             mea●ure
             ,
             or
             such
             like
             ,
             of
             more
             then
             ordinary
             thatching
             ,
             and
             so
             fittest
             for
             this
             purpose
             .
             Next
             to
             these
             white
             strawes
             ,
             your
             long
             Fenne-●ushes
             ,
             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
             smoke
             so
             sharpe
             or
             violent
             but
             may
             very
             well
             be
             endured
             :
             where
             all
             these
             are
             wanting
             ,
             you
             may
             take
             the
             straw
             of
             Pease
             ,
             Fetches
             ,
             ●●pi●s
             ,
             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
             these
             is
             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
             ●urrs
             ,
             Gorse
             ,
             Whinnes
             ,
             or
             small
             Brush-wood
             ,
             which
             differeth
             not
             much
             from
             Beane-straw
             ;
             onely
             the
             smoke
             is
             much
             sharper
             ,
             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
             necessity
             ,
             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
             be
             recouered
             ;
             from
             whence
             amongst
             the
             best
             Husbands
             haue
             sprung
             this
             opinion
             ,
             
             that
             when
             at
             any
             time
             drinke
             is
             ill
             tasted
             ,
             they
             say
             straight
             ,
             it
             was
             made
             of
             Wood-dried
             Malt.
             And
             thus
             you
             see
             the
             generality
             of
             fuels
             ,
             their
             vertues
             ,
             faults
             ,
             and
             how
             they
             are
             to
             be
             imployed
             .
             Now
             for
             Coale
             of
             all
             kinds
             ,
             Turfe
             or
             Peate
             ,
             they
             are
             not
             by
             any
             meanes
             to
             be
             vsed
             vnder
             Kilnes
             ,
             except
             where
             the
             furnaces
             are
             so
             subtilly
             made
             ,
             that
             the
             smoke
             is
             conuaied
             a
             quite
             contrary
             way
             ,
             and
             neuer
             commeth
             neere
             the
             Malt
             ;
             in
             that
             case
             it
             skilleth
             not
             what
             fuell
             you
             vse
             ,
             so
             it
             be
             durable
             and
             cheape
             it
             is
             fit
             for
             the
             purpose
             ,
             onely
             great
             regard
             must
             be
             had
             to
             the
             gentlenesse
             of
             the
             fire
             ;
             for
             as
             the
             old
             Prouerb
             is
             (
             Soft
             fire
             makes
             sweet
             Malt
             )
             so
             too
             rash
             and
             hasty
             a
             fire
             scorcheth
             and
             burneth
             it
             ,
             which
             is
             called
             amongst
             Malsters
             Firefangd
             ;
             and
             such
             Malt
             is
             good
             for
             little
             or
             no
             purpose
             :
             therefore
             to
             keepe
             a
             temperate
             and
             true
             fire
             ,
             is
             the
             onely
             Art
             of
             a
             most
             skilfull
             Maltste●
             .
          
           
             When
             the
             Kilne
             is
             thus
             made
             and
             furnished
             of
             all
             necessaries
             duely
             belonging
             to
             the
             same
             ,
             our
             malsters
             next
             care
             shall
             bee
             to
             the
             fashioning
             and
             making
             of
             the
             Garnets
             ,
             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
             Boords
             ,
             some
             of
             Brickes
             ,
             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
             W●●uell
             and
             Wormes
             which
             destroy
             the
             Graine
             ,
             and
             is
             indeed
             much
             too
             hot
             :
             for
             although
             malt
             would
             euer
             be
             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
             layde
             with
             Lime
             ,
             is
             altogether
             vnwholesome
             ,
             for
             the
             Lime
             being
             apt
             at
             change
             of
             weather
             to
             sweate
             ,
             moysteneth
             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
             binde
             together
             ,
             and
             besides
             ,
             that
             the
             clay
             or
             loame
             must
             be
             mixt
             either
             with
             chopt
             hey
             ,
             chopt
             straw
             ,
             or
             chopt
             Litter
             ,
             they
             are
             as
             great
             breeders
             of
             Wormes
             and
             vermine
             as
             wood
             is
             ,
             nor
             are
             they
             defences
             against
             mice
             ,
             but
             easie
             to
             be
             wrought
             through
             ,
             and
             so
             very
             vnprofitable
             for
             any
             Husband
             or
             House-wife
             to
             vse
             .
             Besides
             ,
             they
             are
             much
             too
             hot
             ,
             and
             beeing
             either
             in
             a
             close
             house
             neere
             the
             kilne
             ,
             or
             the
             backe
             or
             face
             of
             any
             other
             Chimney
             ,
             they
             drye
             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
             bee
             made
             both
             for
             safety
             and
             profite
             ,
             is
             to
             be
             made
             either
             of
             broken
             tile-shread
             ,
             or
             broken
             brickes
             ,
             cunningly
             and
             euen
             layd
             ,
             &
             bound
             together
             with
             Plaster
             of
             Paris
             ,
             or
             our
             ordinary
             English
             Plaster
             ,
             or
             burnt
             Alablaster
             ,
             and
             then
             couered
             all
             ouer
             both
             within
             and
             without
             ,
             in
             the
             bo●tome
             and
             on
             euery
             side
             ,
             at
             least
             three
             fingers
             thicke
             with
             the
             same
             Plaster
             ,
             so
             as
             no
             bricke
             or
             tyle-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
             be
             as
             neere
             the
             Kilne
             as
             may
             be
             ,
             that
             the
             ayre
             of
             the
             fire
             in
             the
             dayes
             of
             drying
             may
             come
             vnto
             the
             same
             ,
             or
             else
             neere
             the
             backes
             or
             sides
             of
             Chemneyes
             ,
             where
             the
             ayre
             thereof
             may
             correct
             the
             extreame
             coldnesse
             of
             the
             plaster
             ,
             which
             of
             a●l
             things
             that
             are
             bred
             in
             the
             earth
             ,
             is
             the
             coldest
             thing
             that
             may
             be
             ,
             and
             yet
             most
             dry
             ,
             and
             not
             apt
             to
             sweat
             ,
             or
             take
             moysture
             but
             by
             some
             violent
             extremity
             ,
             neither
             will
             any
             worme
             or
             vermine
             come
             neere
             it
             ,
             because
             the
             great
             coldnesse
             thereof
             is
             a
             mortall
             enemy
             to
             their
             natures
             ,
             and
             so
             the
             safest
             and
             longest
             these
             Garners
             of
             plaster
             keepe
             all
             kinde
             of
             Graine
             and
             Pulse
             in
             the
             best
             perfection
             .
          
        
         
           
             The
             making
             of
             Cesternes
             .
          
           
             After
             these
             Garners
             ,
             Hutches
             ,
             or
             large
             Keepes
             for
             Corne
             are
             perfitted
             and
             made
             ,
             and
             fitly
             adioyned
             to
             the
             Kilne
             ,
             the
             next
             thing
             that
             our
             Maultster
             hath
             to
             looke
             vnto
             ,
             is
             the
             framing
             of
             the
             Fatts
             or
             Cesternes
             ,
             in
             which
             the
             Corne
             is
             to
             be
             steeped
             ,
             and
             they
             are
             of
             two
             sorts
             ,
             that
             is
             ,
             either
             of
             Coopers
             worke
             ,
             being
             great
             Fatts
             of
             wood
             ,
             or
             else
             of
             Masons
             worke
             ,
             beeing
             Cesternes
             made
             of
             stone
             ;
             but
             the
             Cesterne
             of
             stone
             is
             much
             the
             better
             ,
             for
             besides
             that
             these
             great
             Fatts
             of
             Wood
             are
             very
             chargeable
             and
             costly
             (
             as
             a
             Fatte
             to
             containe
             foure
             quarters
             of
             graine
             ,
             which
             is
             but
             two
             and
             thirty
             bushels
             ,
             cannot
             be
             affoorded
             vnder
             twenty
             shillings
             )
             so
             likewise
             they
             are
             very
             casuall
             and
             apt
             to
             mischaunce
             and
             spilling
             ;
             for
             and
             besides
             their
             ordinary
             wearing
             ,
             if
             in
             the
             heate
             of
             Summer
             they
             be
             neuer
             
             so
             little
             neglected
             without
             water
             ,
             and
             suffered
             to
             be
             ouer-drye
             ,
             it
             is
             tenne
             to
             one
             but
             in
             the
             Winter
             they
             will
             bee
             ready
             to
             fall
             in
             peeces
             ;
             and
             if
             they
             bee
             kept
             moyst
             ,
             yet
             if
             the
             water
             bee
             not
             oft
             shifted
             and
             preserued
             sweete
             ,
             the
             Fatte
             will
             soone
             taynt
             ,
             and
             beeing
             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
             Plugges
             ,
             the
             binding
             ,
             clensing
             ,
             sweetning
             ,
             and
             a
             whole
             world
             of
             other
             troubles
             and
             charges
             doe
             so
             dayly
             attend
             them
             ,
             that
             the
             benefite
             is
             a
             great
             deale
             short
             of
             the
             incumbrance
             ;
             whereas
             the
             Stone
             Cesterne
             is
             euer
             ready
             and
             vsefull
             ,
             without
             any
             vexation
             at
             all
             ,
             and
             being
             once
             well
             and
             sufficiently
             made
             ,
             will
             not
             neede
             trouble
             or
             reparation
             (
             more
             then
             ordinary
             washing
             )
             scarce
             in
             a
             hundred
             yeares
             .
          
           
             Now
             the
             best
             way
             of
             making
             these
             Mault-cesternes
             ,
             is
             to
             make
             the
             bottomes
             and
             sides
             of
             good
             tyle-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
             maltster
             may
             through
             it
             drayne
             the
             Cesterne
             drye
             when
             shee
             pleaseth
             ,
             and
             the
             bottome
             must
             bee
             so
             artificially
             leueld
             and
             contriued
             ,
             that
             the
             water
             may
             haue
             a
             true
             descent
             to
             that
             hole
             ,
             and
             not
             any
             remaine
             behind
             when
             it
             is
             opened
             .
          
           
             Now
             when
             the
             modell
             is
             thus
             made
             of
             tile-shread
             ,
             which
             you
             may
             do
             great
             or
             little
             at
             your
             pleasure
             ,
             then
             with
             Lime
             ,
             Haire
             ,
             and
             Beasts
             blood
             mixed
             together
             ,
             you
             shall
             couer
             the
             bottome
             at
             least
             two
             inches
             thicke
             ,
             laying
             it
             leuell
             and
             plaine
             ,
             as
             is
             before
             shewed
             :
             which
             
             done
             ,
             you
             shall
             also
             couer
             all
             the
             sides
             and
             toppe
             ,
             both
             within
             and
             without
             with
             the
             same
             mat●er
             ,
             at
             least
             a
             good
             fingers
             thicknesse
             ,
             and
             the
             maine
             Wall
             of
             the
             whole
             cesterne
             shall
             bee
             a
             full
             foote
             in
             thicknesse
             ,
             as
             well
             for
             strength
             and
             dureablesse
             ,
             as
             other
             priuate
             reasons
             for
             the
             holding
             the
             graine
             and
             water
             ,
             whose
             poyse
             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
             .
          
        
         
           
             The
             manner
             how
             to
             make
             Malt.
             
          
           
             I
             wil●
             now
             speake
             a
             little
             in
             generall
             as
             touching
             the
             Art
             ,
             skill
             and
             knowledge
             of
             malt
             making
             ,
             which
             I
             haue
             referred
             to
             the
             conc●●sion
             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
             thrifty
             malt
             making
             :
             To
             beginne
             then
             with
             this
             Art
             of
             making
             ,
             or
             (
             as
             some
             tearme
             it
             )
             making
             of
             malt
             ,
             you
             shall
             first
             (
             hauing
             proportioned
             the
             quantity
             you
             meane
             to
             steepe
             ,
             which
             should
             euer
             be
             answerable
             to
             the
             continent
             of
             your
             Cesterne
             ,
             and
             your
             Cesterne
             to
             your
             flowres
             )
             let
             it
             either
             runne
             downe
             from
             your
             vpper
             Garner
             into
             the
             Cesterne
             ,
             or
             otherwise
             be
             carried
             into
             your
             Cesterne
             ,
             as
             you
             shal●
             please
             ,
             or
             your
             occasions
             desire
             ,
             and
             this
             Barley
             wou●d
             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
             foorth
             with
             this
             draine
             water
             ,
             which
             is
             very
             good
             Swines
             meate
             ,
             and
             may
             not
             bee
             lost
             by
             any
             good
             House-w●fe
             .
             Then
             hauing
             drained
             it
             ,
             you
             shall
             let
             the
             cesterne
             drop
             all
             that
             day
             ,
             and
             in
             the
             euening
             with
             your
             shoue●l
             you
             shall
             empty
             the
             corne
             from
             the
             cesterne
             vnto
             the
             malt
             flowre
             ,
             and
             when
             all
             is
             out
             ,
             and
             the
             cesterne
             cleansed
             ,
             you
             shall
             lay
             all
             the
             wet
             corne
             on
             a
             great
             heape
             round
             or
             long
             ,
             and
             flat
             on
             the
             toppe
             ;
             and
             the
             thicknesse
             of
             this
             heape
             shall
             be
             answerable
             to
             the
             season
             of
             the
             yeare
             ;
             for
             if
             the
             wea●her
             be
             extreame
             cold
             ,
             then
             ●he
             heape
             shall
             be
             made
             very
             thicke
             ,
             as
             three
             or
             foure
             foote
             ,
             or
             more
             ,
             according
             to
             the
             quantity
             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
             quantity
             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
             lye
             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
             sproute
             (
             which
             is
             called
             comming
             of
             malt
             )
             though
             it
             be
             neuer
             so
             little
             ,
             as
             but
             the
             very
             white
             ende
             of
             the
             sproute
             peeping
             out
             (
             so
             it
             bee
             in
             the
             outward
             part
             of
             the
             heape
             or
             couch
             )
             you
             shall
             then
             breake
             open
             the
             couch
             ,
             and
             in
             the
             middest
             (
             where
             the
             Corne
             laye
             neerest
             )
             you
             shall
             finde
             the
             sproute
             or
             Come
             of
             a
             greater
             largenesse
             ;
             then
             with
             your
             shouell
             you
             shall
             turne
             all
             the
             outward
             part
             of
             the
             couch
             inw●rd
             ,
             
             and
             the
             inward
             outward
             ,
             and
             make
             it
             at
             least
             three
             o●
             foure
             times
             as
             bigge
             as
             it
             was
             at
             the
             first
             ,
             and
             so
             let
             it
             lye
             all
             that
             day
             and
             night
             ,
             and
             the
             next
             day
             you
             shall
             with
             your
             shouell
             turne
             the
             whole
             heape
             ouer
             againe
             ,
             increasing
             the
             largenesse
             ,
             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
             af●er
             for
             the
             space
             of
             foureteene
             dayes
             ,
             which
             doth
             make
             vp
             full
             in
             all
             three
             weekes
             ,
             to
             turne
             it
             a●l
             ouer
             twice
             or
             thrice
             a
             day
             according
             to
             the
             season
             of
             the
             weather
             ,
             for
             if
             it
             be
             warme
             ,
             the
             malt
             must
             be
             turned
             oftner
             ;
             if
             coole
             ,
             then
             it
             may
             lye
             looser-thicker
             and
             longer
             together
             ;
             and
             when
             the
             three
             weekes
             is
             fu●ly
             accomplisht
             ,
             then
             you
             shall
             (
             hauing
             bedded
             your
             Kilne
             ,
             and
             spread
             a
             cleane
             hayre-cloth
             thereon
             )
             lay
             the
             malte
             as
             thinne
             as
             may
             be
             (
             as
             about
             three
             fingers
             thicknesse
             )
             vpon
             the
             haire-cloth
             ,
             
             and
             so
             drye
             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
             finde
             it
             sufficiently
             well
             dryed
             ,
             which
             you
             shall
             know
             both
             by
             the
             taste
             when
             you
             bite
             it
             in
             your
             mouth
             ,
             and
             also
             by
             the
             falling
             off
             of
             the
             Come
             or
             sprout
             ,
             when
             it
             is
             throughly
             dryed
             .
             Now
             assoone
             as
             you
             see
             the
             come
             beginne
             to
             shed
             ▪
             you
             shall
             in
             the
             turning
             of
             the
             mault
             rubbe
             it
             well
             betweene
             your
             hands
             ,
             and
             scower
             it
             ,
             to
             make
             the
             come
             fall
             away
             ,
             then
             finding
             it
             all
             sufficiently
             dried
             ,
             first
             pu●
             out
             your
             fire
             ,
             then
             let
             the
             malt
             coole
             vpon
             the
             Kilne
             for
             foure
             or
             fiue
             howres
             ,
             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
             lye
             (
             if
             you
             hau●
             not
             present
             occasion
             to
             v●e
             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
             lye
             too
             long
             in
             it
             doth
             ingender
             Weeuell
             ,
             Wormes
             ,
             and
             vermine
             which
             doe
             destroye
             the
             graine
             .
          
        
         
           
             The
             dressing
             of
             Malt.
             
          
           
             Now
             for
             the
             dressing
             and
             cleensing
             of
             malt
             at
             such
             time
             as
             it
             is
             either
             to
             be
             spent
             in
             the
             house
             ,
             or
             solde
             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
             rubbe
             it
             exceeding
             well
             betweene
             your
             hands
             to
             get
             the
             come
             or
             sproutings
             cleane
             away
             :
             for
             the
             beauty
             and
             goodnesse
             of
             malt
             is
             when
             it
             is
             most
             smug
             ,
             cleane
             ,
             bright
             ,
             and
             likest
             to
             Barley
             in
             the
             viewe
             ,
             for
             then
             there
             is
             least
             wast
             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
             ●ee
             it
             ouer
             in
             a
             fine
             siue
             ,
             and
             if
             any
             of
             the
             malt
             be
             vnclensed
             ,
             then
             rub
             it
             aga●ne
             in
             the
             siue
             till
             it
             be
             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
             reed
             ,
             you
             shall
             either
             sacke
             it
             vp
             for
             especiall
             vse
             ,
             or
             put
             it
             into
             a
             well
             clensed
             Garne●
             ,
             where
             it
             may
             lye
             till
             there
             be
             occasion
             for
             expence
             .
          
        
         
           
             Obseruations
             in
             the
             making
             of
             Malt.
             
          
           
             Now
             there
             bee
             certaine
             obseruations
             in
             the
             making
             of
             Malt
             ,
             which
             I
             may
             by
             no
             meanes
             omit
             :
             for
             though
             diuerse
             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
             honesty
             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
             b●th
             Fat
             and
             Flowre
             hardly
             a
             fortnight
             ,
             some
             a
             fortnight
             and
             two
             or
             three
             dayes
             ,
             and
             doe
             giue
             this
             re●son
             ;
             first
             ,
             they
             say
             it
             makes
             the
             Corne
             looke
             whiter
             and
             brigh●er
             ,
             and
             doth
             not
             get
             so
             much
             the
             suil●g
             and
             foul●nesse
             of
             the
             flower
             ,
             as
             that
             wh●ch
             lieth
             three
             weekes
             ,
             which
             makes
             it
             a
             great
             deale
             more
             beautifull
             and
             so
             more
             s●llable
             :
             next
             ,
             it
             doth
             not
             come
             or
             shoote
             our
             so
             much
             sprout
             ,
             as
             that
             which
             lieth
             a
             longer
             time
             ,
             and
             so
             preserueth
             more
             h●●rt
             in
             the
             graine
             ,
             makes
             it
             bould
             and
             fuller
             ,
             and
             so
             consequently
             more
             full
             of
             ●ubstance
             ,
             and
             able
             to
             make
             more
             of
             a
             ●ittle
             ,
             then
             the
             other
             much
             of
             more
             ;
             a●d
             these
             reasons
             are
             good
             in
             shew
             ,
             but
             not
             in
             substantiall
             tru●h
             :
             for
             (
             although
             I
             confesse
             that
             Corne
             which
             lie●h
             least
             time
             of
             the
             fl●wre
             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
             it
             hath
             to
             swell
             and
             sprout
             ,
             it
             must
             haue
             full
             that
             t●me
             to
             flourish
             ,
             and
             as
             much
             time
             to
             decay
             :
             now
             in
             lesse
             then
             a
             weeke
             it
             cannot
             doe
             the
             first
             ,
             and
             so
             in
             a
             weeke
             the
             second
             ,
             and
             in
             another
             weeke
             the
             third
             ;
             so
             that
             in
             lesse
             then
             three
             weekes
             a
             man
             cannot
             make
             perfect
             Malt.
             Againe
             ,
             I
             confesse
             ,
             that
             Malt
             which
             hath
             the
             least
             Come
             ,
             must
             haue
             the
             greatest
             kernell
             ,
             and
             so
             be
             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
             be
             Malt
             of
             any
             long
             lasting
             ,
             or
             profitab●e
             for
             indurance
             ,
             because
             it
             hath
             so
             much
             moist
             substance
             
             as
             doth
             make
             it
             both
             apt
             to
             corrupt
             and
             breed
             wormes
             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
             assoone
             as
             it
             is
             bought
             ,
             little
             or
             no
             losse
             is
             to
             be
             perceiued
             ,
             yet
             if
             it
             be
             kept
             three
             or
             foure
             moneths
             ,
             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
             litt●e
             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
             husk
             ;
             now
             if
             you
             stop
             the
             graine
             on
             the
             first
             sprouts
             ,
             and
             not
             giue
             all
             leasure
             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
             weekes
             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
             ,
             and
             so
             by
             some
             comming
             too
             much
             ,
             and
             others
             not
             comming
             at
             all
             ,
             the
             malt
             is
             oft
             much
             imperfect
             ,
             and
             the
             old
             saying
             made
             good
             ,
             that
             too
             much
             haste
             ,
             maketh
             waste
             .
             Now
             there
             are
             others
             (
             and
             they
             are
             for
             the
             most
             part
             woemen
             Malsters
             )
             which
             turne
             ●ll
             with
             the
             ●and
             ,
             and
             that
             is
             the
             best
             ,
             safest
             ,
             and
             most
             certaine
             way
             ;
             for
             there
             is
             not
             a
             graine
             which
             the
             
             hand
             doth
             not
             remoue
             and
             turne
             ouer
             and
             ouer
             and
             laies
             euery
             seuerall
             heape
             or
             row
             of
             such
             an
             euen
             and
             iust
             thicknesse
             ,
             that
             the
             Malt
             both
             equally
             commeth
             ,
             and
             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
             wlll
             make
             the
             best
             Malt
             ,
             must
             take
             such
             conuenient
             leasure
             ,
             and
             imploy
             that
             labour
             which
             commeth
             neerest
             to
             perfection
             .
          
           
             Then
             there
             is
             another
             especiall
             care
             to
             be
             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
             or
             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
             ca●
             Akeripyerd
             ;
             such
             corne
             by
             reason
             the
             whole
             heart
             or
             substance
             is
             driuen
             out
             of
             it
             ,
             can
             be
             good
             for
             no
             purpose
             but
             the
             Swine●rough
             ,
             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
             i●
             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
             st●cke
             ,
             and
             some
             of
             the
             sta●le
             ,
             which
             is
             an
             ordinary
             dee●●
             with
             Husbandmen
             in
             the
             Market
             ,
             then
             you
             m●y
             be
             wel
             ●s●●ed
             ,
             tha●
             this
             graine
             can
             neuer
             Come
             o●
             sprout
             equally
             together
             ;
             for
             the
             new
             Corne
             will
             sprout
             before
             the
             old
             ,
             and
             the
             st●ddle
             before
             that
             
             in
             the
             heart
             of
             the
             stacke
             ,
             by
             reason
             the
             one
             exceedeth
             the
             other
             in
             moystnesse
             :
             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
             it
             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
             woollen
             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
             and
             cunning
             belonging
             to
             the
             Malt-making
             .
          
        
         
           
             Of
             O●-Ma●
             .
          
           
             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
             scarse
             ,
             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
             be
             carefull
             to
             turne
             all
             ,
             and
             not
             leaue
             any
             vnmoued
             .
             Lastly
             ,
             they
             wi●l
             need
             lesse
             of
             the
             slow●e
             then
             Barley
             will
             ,
             for
             in
             a
             full
             fortnight
             ,
             or
             a
             fortnight
             and
             two
             or
             
             three
             dayes
             you
             may
             make
             very
             good
             and
             perfect
             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
             House-wife
             to
             ioyne
             with
             mine
             obseruations
             her
             owne
             tryed
             experience
             ,
             and
             no
             doubt
             but
             shee
             shall
             find
             both
             profit
             and
             satisfaction
             .
          
        
      
       
         
           CHAP.
           6.
           
           Of
           the
           excellency
           of
           Oates
           ,
           and
           the
           many
           singular
           vertues
           and
           vses
           of
           them
           in
           a
           family
           .
        
         
           OAts
           although
           they
           are
           of
           all
           manner
           of
           graine
           the
           cheapest
           ,
           because
           of
           their
           generality
           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
           and
           true
           friend
           to
           mankind
           ;
           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
             ,
             House-wife
          
           ,
           or
           House-keeper
           whatsoeuer
           ,
           hath
           so
           true
           and
           worthy
           a
           friend
           ,
           as
           his
           Oats
           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
           ,
           wholesome
           ,
           and
           agreeable
           with
           the
           nature
           of
           a
           Horse
           ,
           as
           Oates
           are
           ,
           being
           a
           Prouendar
           in
           which
           he
           taketh
           such
           delight
           ,
           that
           with
           it
           he
           
           feedeth
           ,
           traualleth
           ,
           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
           stal●ed
           vpon
           them
           (
           with
           indiscreet
           feeding
           )
           and
           so
           refuse
           them
           for
           a
           little
           time
           ,
           yet
           he
           neuer
           surfeiteth
           ,
           or
           any
           present
           sicknesse
           follow
           after
           ;
           whereas
           no
           other
           graine
           but
           glut
           a
           Horse
           therewith
           ,
           and
           instantly
           sicknesse
           will
           follow
           ,
           which
           shewes
           surfeit
           ,
           and
           the
           danger
           is
           oft
           incurable
           :
           for
           wee
           read
           in
           Italy
           ,
           at
           the
           siege
           of
           Naples
           ,
           of
           many
           hundred
           Horses
           that
           died
           on
           the
           surfeit
           of
           wheat
           ;
           at
           Rome
           also
           dyed
           many
           hundred
           Horses
           of
           the
           plague
           ,
           which
           by
           due
           proofe
           was
           found
           to
           proceed
           from
           a
           surfeit
           taken
           of
           peason
           and
           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
           foods
           whatsoeuer
           ,
           whether
           they
           be
           but
           onely
           cleane
           thresht
           from
           the
           straw
           ,
           and
           so
           dryed
           ,
           o●
           conuerted
           to
           Oatmeale
           ,
           and
           so
           ground
           and
           made
           into
           Bread
           ,
           Oates
           boiyl'd
           and
           giuen
           to
           a
           Horse
           whilst
           they
           are
           coole
           and
           sweete
           ,
           are
           an
           excellent
           foode
           for
           any
           Horse
           in
           the
           time
           of
           disease
           ,
           pouerty
           ,
           or
           sicknesse
           ,
           for
           they
           scower
           and
           sat
           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
           Neate
           ,
           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
           seen
           an
           Oxe
           fed
           to
           twenty
           pound
           ,
           to
           twenty
           foure
           pound
           ,
           and
           thirty
           pounds
           ,
           which
           is
           a
           most
           vnreasanable
           reckoning
           for
           any
           beast
           ,
           onely
           fame
           and
           the
           tallow
           hath
           beene
           precious
           .
        
         
           Sheepe
           or
           Goates
           may
           likewise
           be
           fed
           with
           Oates
           ,
           to
           as
           great
           price
           and
           profit
           as
           with
           Pease
           ,
           and
           Swine
           are
           fed
           with
           Oates
           ,
           either
           in
           taw
           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
           p●eserued
           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
           Dury
           ,
           or
           Kitchin
           affoordeth
           ;
           nor
           is
           there
           any
           more
           soueraigne
           or
           excellent
           meate
           for
           Swine
           in
           the
           time
           of
           sicknesse
           ,
           then
           a
           mange
           made
           of
           ground
           Oates
           and
           sweet
           Whey
           ,
           warmed
           luke-warme
           on
           the
           fire
           ,
           and
           mixt
           with
           the
           powder
           of
           Raddle
           ,
           or
           ted
           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
           Mangge
           made
           of
           ground
           Oats
           and
           scalding
           water
           ,
           or
           of
           beefe-broth
           ,
           or
           any
           other
           broth
           ,
           in
           which
           flesh
           hath
           beene
           sodden
           ;
           if
           it
           be
           for
           the
           feeding
           ,
           strengthning
           and
           comforting
           of
           Grey-hounds
           ,
           Spaniels
           ,
           or
           any
           other
           sort
           of
           tenderer
           Doggs
           ,
           there
           is
           no
           meate
           better
           then
           sheepes-heads
           ,
           haire
           and
           all
           ,
           or
           other
           intralls
           of
           sheepe
           chopt
           and
           well
           sodden
           ,
           with
           good
           store
           of
           Oate-meale
           .
        
         
           Now
           for
           all
           manner
           of
           Poultry
           ,
           as
           Cocks
           ,
           Capons
           ,
           Hens
           ,
           Chickens
           of
           great
           size
           ,
           Tur●yes
           ,
           G●ese
           ,
           Ducks
           ,
           Swannes
           and
           such
           like
           ,
           there
           is
           no
           food
           feedeth
           them
           better
           then
           Oates
           ,
           and
           if
           it
           be
           the
           young
           breede
           of
           any
           
           of
           those
           kinds
           ,
           euen
           from
           the
           first
           hatching
           or
           disclosing
           ,
           till
           they
           be
           able
           to
           shift
           for
           them selues
           ,
           there
           is
           no
           food
           better
           whatsoeuer
           then
           Oate-meale
           greets
           ,
           or
           fine
           Oate-meale
           ,
           either
           simple
           of
           it selfe
           ,
           or
           else
           mixt
           with
           milke
           ,
           drinke
           ,
           or
           else
           new
           made
           Vrine
           .
        
         
           
             Vertue
             of
             Oates
             for
             man.
             
          
           
             Thus
             much
             touching
             the
             vertues
             and
             quality
             of
             Oates
             or
             Oate-meale
             ,
             as
             they
             are
             seruiceable
             for
             the
             vse
             of
             Cattle
             and
             Poultry
             .
             Now
             for
             the
             most
             necessary
             vse
             thereof
             for
             man
             ,
             and
             the
             geneall
             support
             of
             the
             family
             ,
             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
             sweet
             butter
             ,
             and
             putting
             them
             in
             a
             bag
             ,
             and
             very
             hot
             app●ied
             to
             the
             belly
             or
             stomacke
             to
             auoyde
             collicke
             or
             windinesse
             ,
             and
             such
             like
             experiments
             )
             the
             most
             especiall
             vse
             which
             is
             made
             of
             them
             is
             for
             Malt
             to
             make
             Beere
             or
             Ale
             of
             ,
             which
             it
             doth
             exceeding
             well
             ,
             and
             maintaineth
             many
             Townes
             and
             Countries
             ;
             but
             the
             Oat-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
             Oate-meale
             ,
             you
             shall
             vnderstand
             then
             ,
             
             that
             to
             make
             good
             and
             perfect
             Oat-meale
             ,
             you
             shall
             first
             dry
             your
             Oates
             exceeding
             well
             ,
             and
             then
             put
             them
             on
             the
             Mill
             ,
             which
             may
             either
             be
             Water-mill
             ,
             Wind-mill
             ,
             or
             Horse-mill
             (
             but
             the
             hors-mill
             is
             best
             )
             and
             no
             more
             but
             crush
             or
             hull
             them
             ;
             that
             is
             ,
             to
             carry
             the
             stones
             so
             large
             ,
             that
             they
             may
             no
             more
             but
             crush
             the
             husk
             from
             the
             Kernell
             :
             then
             you
             shall
             winnow
             the
             hulls
             from
             the
             kirnells
             either
             with
             the
             wind
             or
             a
             Fanne
             ,
             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
             ,
             runne
             them
             through
             the
             Mill
             againe
             ,
             and
             then
             winnow
             them
             ouer
             againe
             ,
             and
             such
             greetes
             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
             bee
             perfit
             ,
             and
             the
             greetes
             or
             full
             kirnels
             will
             separate
             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
             ,
             beeing
             mixt
             with
             either
             Beanes
             ,
             Pease
             ,
             or
             any
             other
             Pulse
             whatsoeuer
             .
          
        
         
           
             The
             vertues
             of
             Oate-meale
             .
          
           
             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
             recken
             all
             ;
             yet
             (
             as
             neere
             as
             I
             can
             )
             I
             will
             impart
             my
             Knowledge
             ,
             and
             what
             I
             haue
             tane
             from
             relation
             :
             First
             ,
             for
             the
             small
             dust
             or
             meale
             Oate-meale
             ,
             it
             is
             that
             with
             which
             all
             pottage
             is
             made
             and
             thickned
             ,
             whether
             they
             be
             meate-pottage
             ,
             milke-pottage
             ,
             or
             any
             thicke
             or
             else
             thinne
             grewell
             whatsoeuer
             ,
             of
             whose
             goodnesse
             and
             wholesomenesse
             it
             is
             needlesse
             to
             speake
             ,
             in
             that
             it
             is
             frequent
             with
             euery
             experience
             :
             also
             with
             this
             small
             meale
             oate-meale
             is
             made
             in
             diuerse
             Countries
             six
             seuerall
             kinds
             of
             very
             good
             and
             wholsome
             bread
             ,
             euery
             one
             finer
             then
             other
             ,
             ●s
             your
             Anacks
             ,
             Ianacks
             ,
             and
             such
             like
             .
             Also
             there
             
             is
             made
             of
             it
             both
             thicke
             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
             dainty
             oate-cake
             ,
             either
             thicke
             or
             thin
             ,
             such
             as
             no
             Prince
             in
             the
             world
             but
             may
             haue
             them
             serued
             to
             his
             table
             ;
             also
             this
             small
             oat-meale
             mixed
             with
             blood
             ,
             and
             the
             Liuer
             of
             either
             Sheepe
             ,
             Calfe
             or
             Swine
             ,
             maketh
             that
             pudding
             which
             is
             called
             the
             Haggas
             or
             Haggus
             ,
             of
             whose
             goodnesse
             it
             is
             in
             vaine
             to
             boast
             ,
             because
             there
             is
             hardly
             to
             be
             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
             meate
             ,
             which
             is
             so
             esteemed
             of
             in
             the
             west
             parts
             of
             this
             Kingdome
             ,
             which
             they
             call
             
               Wash
               brew
            
             ,
             and
             in
             Chesheire
             and
             Lancasheire
             they
             call
             it
             Flamery
             or
             Flumery
             ,
             the
             wholesomnesse
             and
             rare
             goodnesse
             ,
             nay
             ,
             the
             very
             Physicke
             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
             Flammery
             ;
             and
             yet
             I
             haue
             seene
             them
             of
             very
             dainety
             and
             sickely
             stomackes
             which
             haue
             eaten
             great
             quantities
             thereof
             ,
             beyond
             the
             proportion
             of
             ordinary
             meates
             .
             Now
             for
             the
             manner
             of
             eating
             this
             meate
             ,
             it
             is
             of
             diuerse
             diuersly
             vsed
             ;
             for
             some
             eate
             it
             with
             hony
             ,
             which
             is
             reputed
             the
             best
             sauce
             ;
             some
             with
             Wine
             ,
             either
             Sacke
             ,
             Claret
             or
             White
             ;
             some
             with
             strong
             Beere
             or
             strong
             Ale
             ,
             and
             some
             with
             milke
             ,
             as
             your
             ability
             ,
             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
             
               Gird
               brew
            
             ,
             which
             is
             a
             well
             ●illing
             and
             sufficient
             meate
             ,
             fit
             for
             seruants
             and
             men
             of
             labour
             ;
             of
             the
             commendations
             whereof
             ,
             I
             will
             not
             much
             stand
             ,
             in
             that
             it
             is
             a
             meate
             of
             harder
             disiestion
             ,
             and
             fit
             indeed
             but
             for
             strong
             ab●e
             stomackes
             ,
             and
             such
             whose
             toyle
             and
             much
             sweate
             both
             liberally
             spendeth
             euill
             humors
             ,
             and
             also
             preserueth
             men
             from
             the
             offence
             of
             fulnesse
             and
             surfeits
             .
          
           
             Now
             for
             the
             bigger
             kind
             of
             Oate-meale
             ,
             which
             is
             called
             Greets
             ,
             o●
             Corne
             Oate
             meale
             ,
             it
             is
             of
             no
             lesse
             vse
             then
             the
             former
             ,
             nor
             are
             there
             fewer
             meates
             compounded
             thereof
             :
             for
             first
             ,
             of
             these
             greets
             are
             made
             all
             sorts
             of
             puddings
             ,
             or
             potts
             (
             as
             the
             West-countrey
             tearmes
             them
             )
             whether
             they
             be
             blacke
             ,
             as
             those
             which
             a●e
             made
             of
             the
             blood
             of
             Beasts
             ,
             Swine
             ,
             Sheepe
             ,
             Geese
             ,
             Red
             or
             Fallow
             Deere
             ,
             or
             the
             li●e
             ,
             mixt
             with
             whole
             greetes
             ,
             suet
             and
             wholesome
             hearbes
             :
             or
             else
             white
             ,
             as
             when
             the
             greetes
             are
             mixt
             with
             good
             creame
             ,
             egges
             ,
             bread-crummes
             ,
             suet
             ,
             currants
             ,
             and
             other
             wholesome
             spices
             .
             Also
             of
             these
             greets
             are
             made
             the
             good
             Friday
             pudding
             ,
             which
             is
             mixt
             with
             egges
             ,
             milke
             ,
             suet
             ,
             peni-royall
             ,
             and
             boyld
             first
             in
             a
             linnen
             bagge
             ,
             and
             then
             stript
             and
             buttered
             with
             sweet
             butter
             .
             Againe
             ,
             if
             you
             rost
             a
             goose
             ,
             and
             stop
             her
             belly
             with
             who●e
             greetes
             beaten
             together
             with
             egges
             ▪
             and
             after
             mixt
             with
             the
             grauy
             ,
             there
             cannot
             be
             a
             better
             or
             more
             pleasanter
             s●uce
             :
             nay
             ,
             if
             a
             man
             be
             at
             ●ea
             in
             any
             long
             trauell
             ,
             he
             cannot
             eate
             a
             more
             wholesome
             and
             pleasant
             meate
             then
             the●e
             whole
             greets
             boyld
             in
             water
             till
             they
             burst
             ,
             and
             then
             m●xt
             wi●h
             butter
             ,
             and
             so
             eaten
             with
             spoones
             ;
             which
             although
             sea-men
             call
             simply
             by
             the
             name
             of
             L●b●olly
             ,
             yet
             there
             is
             not
             any
             meate
             how
             significant
             soeuer
             the
             name
             be
             ,
             that
             
             is
             more
             toothsome
             or
             wholesome
             .
             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
             wholesome
             meate
             ,
             and
             as
             well
             tasted
             ;
             so
             that
             I
             may
             well
             knit
             vp
             this
             chapter
             with
             this
             approbation
             of
             Oate
             meale
             ,
             that
             the
             little
             charge
             and
             great
             benefite
             consider●
             ▪
             it
             is
             the
             very
             Crowne
             of
             the
             
               House
               wi●es
            
             ga●●and
             ,
             and
             doth
             more
             grace
             her
             table
             and
             her
             knowledge
             ,
             then
             all
             graines
             whatsoeuer
             ;
             neither
             indeed
             can
             any
             Fami●y
             o●
             Household
             be
             well
             and
             thriftily
             maintained
             ,
             where
             this
             is
             either
             scant
             or
             wanting
             .
             And
             thus
             much
             touching
             the
             nature
             ,
             wo●●h
             ,
             vertues
             ,
             and
             great
             necessity
             of
             Oates
             and
             Oate-meale
             .
          
        
      
       
         
           CHAP.
           8.
           
           Of
           the
           Office
           of
           the
           Brew-house
           ,
           and
           the
           Bake
           house
           ,
           and
           the
           necessary
           things
           belonging
           to
           the
           same
           .
        
         
           WHen
           our
           
             English
             House-wife
          
           knowes
           how
           to
           preserue
           health
           by
           wholesome
           Physicke
           ,
           to
           nourish
           by
           good
           meate
           ,
           and
           to
           cloath
           the
           body
           with
           warme
           garments
           ,
           shee
           must
           not
           then
           by
           any
           meanes
           bee
           ignorant
           in
           the
           prouision
           of
           Bread
           and
           Drinke
           ;
           shee
           must
           knowe
           both
           the
           proportions
           and
           compositions
           of
           the
           same
           .
           And
           for
           as
           much
           as
           drinke
           is
           in
           euery
           house
           more
           generally
           spent
           then
           bread
           ,
           being
           indeede
           (
           but
           how
           well
           I
           know
           not
           )
           made
           the
           very
           substance
           of
           all
           entertainement
           ;
           I
           will
           first
           beginne
           with
           it
           ,
           
           and
           therefore
           you
           shall
           knowe
           that
           generally
           our
           Kingdome
           hath
           out
           two
           kindes
           of
           drinkes
           ,
           that
           is
           to
           say
           ,
           Beere
           and
           
           Ale
           ,
           but
           particularly
           foure
           ▪
           as
           Beere
           ,
           Ale
           ,
           Perry
           and
           Cider
           ;
           and
           to
           these
           we
           may
           adde
           two
           more
           ,
           Meede
           and
           Metheglin
           ,
           two
           compound
           drinkes
           of
           hony
           and
           hearbs
           ,
           which
           in
           the
           places
           where
           they
           are
           made
           ,
           as
           in
           Wales
           and
           the
           march
           ●s
           ,
           are
           reckoned
           for
           exceeding
           wholesome
           and
           cordiall
           .
        
         
           
             Strong
             Beere
             .
          
           
             To
             speake
             then
             of
             Beere
             ,
             although
             there
             be
             diuers
             kinds
             of
             tastes
             and
             strength
             thereof
             ,
             according
             to
             the
             allowance
             of
             
               Malt
               ,
               Hoppes
            
             ,
             and
             age
             giuen
             vnto
             the
             same
             ;
             yet
             indeed
             there
             can
             be
             truly
             sayd
             to
             be
             but
             two
             kinds
             thereof
             ;
             namely
             ,
             ordinary
             beere
             and
             March
             beere
             ,
             all
             other
             beeres
             being
             deriued
             from
             them
             .
          
        
         
           
             Of
             ordinary
             Beere
             .
          
           
             Touching
             ordinary
             Beere
             ,
             which
             is
             that
             wherewith
             either
             Nobleman
             ,
             Gentleman
             ,
             Yeoman
             ,
             or
             Husbandman
             shall
             maintaine
             his
             family
             the
             whole
             yeere
             ;
             it
             is
             meete
             first
             that
             our
             
               English
               Hous
               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
             Hogsheads
             of
             beere
             ,
             is
             the
             best
             ordinary
             proportion
             that
             can
             be
             a●lowed
             ,
             and
             hauing
             age
             and
             good
             caske
             to
             lie
             in
             ,
             it
             will
             be
             strong
             enough
             for
             any
             good
             mans
             drinking
             .
          
        
         
           
             Of
             brewing
             ordinary
             Beere
             .
          
           
             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
             boyle
             ,
             you
             shall
             then
             by
             little
             and
             little
             with
             scoopes
             or
             pailes
             put
             the
             bo●ling
             liquor
             to
             the
             Malt
             ,
             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
             let
             it
             stand
             an
             houre
             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
             vessells
             prepared
             for
             the
             purpose
             ,
             and
             then
             stopping
             the
             mash
             fat
             againe
             ,
             put
             the
             second
             liquor
             to
             the
             malt
             ,
             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
             halfe
             of
             the
             best
             hopps
             you
             can
             get
             ;
             and
             boyle
             them
             an
             houre
             together
             ,
             till
             taking
             vp
             a
             dishfull
             thereof
             you
             see
             the
             hopps
             shrinke
             into
             the
             bottome
             of
             the
             dish
             ;
             this
             done
             ,
             put
             the
             wort
             through
             a
             straight
             siue
             which
             may
             draine
             the
             hopps
             from
             it
             into
             your
             cooler
             ,
             which
             standing
             ouer
             the
             Guil-fat
             ,
             you
             shall
             in
             the
             bottome
             thereof
             set
             a
             great
             bowle
             with
             your
             barme
             ,
             and
             some
             of
             the
             first
             wort
             (
             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
             ,
             &
             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
             &
             so
             let
             it
             stand
             an
             houre
             after
             ,
             and
             then
             beating
             it
             and
             the
             barme
             exceeding
             well
             together
             ,
             tunne
             it
             vp
             into
             the
             Hogsheads
             being
             cleane
             washt
             and
             scalded
             ,
             and
             so
             let
             it
             purge
             :
             and
             herein
             you
             shall
             obserue
             not
             to
             tun
             your
             vessells
             too
             full
             ,
             for
             feare
             thereby
             it
             purge
             too
             much
             of
             the
             barme
             away
             :
             when
             it
             hath
             purged
             a
             day
             and
             a
             night
             ,
             you
             shall
             c●ose
             vp
             the
             bung
             holes
             with
             clay
             ,
             and
             onely
             for
             a
             day
             or
             two
             after
             keepe
             a
             vent-hole
             in
             it
             ,
             and
             after
             close
             it
             vp
             as
             close
             
             as
             may
             be
             .
             Now
             for
             your
             second
             or
             small
             drinke
             which
             are
             left
             vpon
             the
             graine
             ,
             you
             shall
             suffer
             it
             there
             to
             stay
             but
             an
             houre
             or
             a
             little
             better
             ,
             and
             then
             draine
             it
             off
             also
             ,
             which
             done
             put
             it
             into
             the
             lead
             with
             the
             former
             hops
             and
             boyle
             the
             other
             also
             ▪
             then
             cleere
             it
             from
             the
             hops
             and
             couer
             it
             very
             close
             till
             your
             first
             beere
             be
             tunn'd
             ,
             and
             then
             as
             before
             put
             it
             also
             to
             barme
             and
             so
             tunne
             it
             vp
             also
             in
             sma●ler
             vessels
             ,
             and
             of
             this
             second
             beere
             you
             shall
             not
             draw
             aboue
             one
             Hogshead
             to
             three
             of
             the
             better
             .
             Now
             there
             be
             diuers
             other
             waies
             and
             obseruations
             for
             the
             brewing
             of
             ordinary
             Beere
             ,
             but
             none
             so
             good
             ,
             so
             easie
             ,
             so
             ready
             and
             quickly
             performed
             as
             this
             before
             shewed
             :
             neither
             will
             any
             beere
             last
             longer
             or
             ripen
             sooner
             ,
             for
             it
             may
             be
             drunke
             at
             a
             fortnigh●s-age
             ,
             and
             will
             last
             as
             long
             and
             liuely
             .
          
        
         
           
             Of
             brewing
             the
             b●st
             March
             Beer●
             .
          
           
             Now
             for
             the
             brewing
             of
             the
             best
             March-Beere
             ,
             you
             shall
             allow
             to
             a
             Hogshead
             thereof
             a
             quarter
             of
             the
             best
             malt
             ,
             well
             ground
             :
             then
             you
             shall
             take
             a
             pecke
             of
             pease
             ,
             halfe
             a
             pecke
             of
             Wheate
             ,
             and
             halfe
             a
             pecke
             of
             Oates
             and
             grind
             them
             a●l
             very
             well
             together
             ,
             and
             then
             mixe
             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
             and
             a
             halfe
             of
             hops
             to
             this
             one
             Hogshead
             :
             and
             where
             as
             before
             you
             drew
             but
             two
             sorts
             of
             beere
             :
             so
             now
             you
             shall
             draw
             three
             :
             that
             is
             a
             Hogshead
             of
             the
             best
             ,
             and
             a
             Hogshead
             of
             the
             second
             ,
             and
             halfe
             a
             Hogshead
             of
             small
             beere
             without
             any
             augmentaion
             of
             hops
             or
             malt
             .
          
           
             This
             March
             Beere
             would
             be
             brewd
             in
             the
             moneths
             of
             March
             or
             Aprill
             ,
             and
             should
             (
             if
             it
             haue
             right
             )
             haue
             a
             whole
             yeere
             to
             ripen
             in
             :
             it
             will
             last
             two
             ,
             three
             and
             foure
             yeeres
             if
             it
             lie
             coole
             and
             close
             ,
             &
             endure
             the
             drawing
             to
             the
             last
             drop
             ,
             though
             with
             neuer
             so
             much
             leasure
             .
          
        
         
           
           
             Brewing
             of
             strong
             Ale.
             
          
           
             Now
             for
             the
             brewing
             of
             strong
             Ale
             ,
             because
             it
             is
             drinke
             of
             no
             such
             long
             lasting
             as
             Beere
             is
             ,
             therefore
             you
             shall
             brew
             lesse
             quantity
             at
             a
             time
             thereof
             ,
             as
             two
             bushels
             of
             Northerne
             measure
             (
             which
             is
             foure
             bushels
             or
             halfe
             a
             quarter
             in
             the
             South
             )
             at
             a
             brewing
             ,
             and
             not
             aboue
             ,
             which
             will
             make
             foureteene
             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
             will
             allow
             to
             foureteene
             gallons
             of
             Ale
             a
             good
             espen
             full
             of
             hops
             ,
             and
             no
             more
             ,
             yet
             before
             you
             put
             in
             your
             hops
             ,
             as
             soone
             as
             you
             take
             it
             from
             the
             graines
             ,
             you
             shall
             put
             it
             into
             a
             vessell
             and
             change
             it
             ,
             or
             blinke
             it
             in
             this
             manner
             :
             put
             into
             the
             Wort
             a
             handfull
             of
             Oke-bowes
             and
             a
             pewter-dis●
             ,
             and
             let
             them
             lye
             therein
             till
             the
             wort
             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
             aforesayd
             ,
             and
             then
             clense
             it
             ,
             and
             set
             it
             in
             vessels
             to
             coole
             ;
             when
             it
             is
             milke-warme
             ,
             hauing
             set
             your
             Barme
             to
             rise
             with
             some
             sweete
             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
             .
          
        
         
           
             Brewing
             of
             Bottle-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
             twenty
             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
             bee
             pretty
             and
             sharpe
             ,
             which
             giueth
             the
             life
             and
             quicknesse
             
             to
             the
             Ale
             :
             and
             when
             you
             tunne
             it
             ,
             you
             shall
             put
             it
             into
             round
             bottles
             with
             narrow
             mouthes
             ,
             and
             then
             stopping
             them
             close
             with
             corke
             ,
             set
             them
             in
             a
             cold
             sellar
             vp
             to
             the
             wast
             in
             sand
             ,
             and
             be
             sure
             that
             the
             corkes
             be
             fast
             tied
             in
             with
             strong
             packe-thrid
             ,
             for
             feare
             of
             rising
             out
             ,
             or
             taking
             vent
             ,
             which
             is
             the
             vtter
             spoyle
             of
             the
             Ale.
             
          
           
             Now
             for
             the
             small
             drinke
             arising
             from
             this
             Bottle-ale
             ,
             or
             any
             other
             beere
             or
             ale
             whatsoeuer
             ,
             if
             you
             keepe
             it
             after
             ●t
             is
             blinckt
             and
             boyled
             in
             a
             close
             vessell
             ,
             and
             then
             put
             it
             to
             barme
             euery
             morning
             as
             you
             haue
             occasion
             to
             vse
             it
             ,
             the
             drinke
             will
             drinke
             a
             great
             deale
             the
             fresher
             ▪
             and
             be
             much
             more
             liuely
             in
             taste
             .
          
        
         
           
             Of
             making
             perry
             or
             cider
             .
          
           
             As
             for
             the
             making
             of
             Perry
             and
             Cider
             ,
             which
             are
             drinkes
             much
             vsed
             in
             the
             West
             parts
             ,
             and
             other
             Countries
             well
             stored
             with
             fruit
             in
             this
             Kingdome
             ;
             you
             shall
             know
             that
             your
             perry
             is
             made
             of
             peares
             onely
             ,
             and
             your
             Cider
             of
             Apples
             ;
             and
             for
             the
             manner
             of
             making
             thereof
             ,
             it
             is
             done
             after
             one
             fashion
             ,
             that
             is
             to
             say
             ,
             after
             your
             Peares
             and
             Apples
             are
             well
             pickt
             from
             the
             stalkes
             ,
             rottennesse
             ,
             and
             all
             manner
             of
             other
             filth
             ,
             you
             shall
             put
             them
             in
             the
             presse-mill
             which
             is
             made
             with
             a
             mil-stone
             running
             round
             in
             a
             circle
             ,
             vnder
             which
             you
             shall
             crush
             your
             peares
             or
             apples
             ,
             and
             then
             straining
             them
             through
             a
             bagge
             of
             haire-cloth
             ,
             tunne
             vp
             the
             same
             (
             after
             it
             hath
             bene
             a
             little
             setled
             )
             into
             Hogs-heads
             ,
             Barrels
             ,
             and
             other
             close
             vessels
             .
          
           
             Now
             after
             you
             haue
             prest
             all
             ,
             you
             shall
             saue
             that
             which
             is
             within
             the
             haire
             cloth
             bagge
             ,
             and
             putting
             it
             into
             seuerall
             vessels
             ,
             put
             a
             pretty
             quantity
             of
             water
             thereunto
             ,
             and
             after
             it
             hath
             stood
             a
             day
             or
             two
             ,
             and
             hath
             beene
             well
             stirred
             together
             ,
             presse
             it
             ouer
             also
             againe
             ,
             for
             this
             will
             make
             a
             small
             perry
             or
             cider
             ,
             and
             must
             be
             
             spent
             first
             .
             Now
             of
             your
             best
             sider
             that
             which
             you
             make
             of
             your
             summer
             or
             sweete
             fruit
             ,
             you
             shall
             call
             summer
             or
             sweete
             cider
             or
             perty
             ,
             and
             that
             you
             shall
             spend
             first
             also
             ;
             and
             that
             which
             you
             make
             of
             the
             winter
             and
             hard
             fruit
             ,
             you
             shall
             call
             winter
             and
             sowre
             cider
             ,
             or
             perry
             ;
             and
             that
             you
             may
             spend
             last
             ,
             for
             it
             will
             indure
             the
             longest
             .
          
           
             Thus
             after
             our
             
               English
               House-wife
            
             is
             experienc't
             in
             the
             brewing
             of
             these
             seuerall
             drinkes
             ,
             
             shee
             shall
             then
             looke
             into
             her
             Bake-house
             ,
             and
             to
             the
             making
             of
             all
             sorts
             of
             bread
             ,
             either
             for
             Maisters
             ,
             seruants
             ,
             or
             hinds
             ,
             and
             to
             the
             ordering
             and
             compounding
             of
             the
             meale
             for
             each
             seuerall
             vse
             .
          
        
         
           
             Ordering
             of
             Meale
             .
          
           
             To
             speake
             then
             first
             of
             meales
             for
             bread
             ,
             they
             are
             either
             simple
             or
             compound
             ,
             simple
             ,
             as
             Wheate
             and
             Rye
             ,
             or
             compound
             ,
             as
             Rye
             and
             Wheate
             mixt
             together
             ,
             or
             Rye
             ,
             Wheate
             and
             Barley
             mixt
             together
             ;
             and
             of
             these
             the
             oldest
             meale
             is
             euer
             the
             best
             ,
             and
             yeeldeth
             most
             so
             it
             be
             sweet
             and
             vntainted
             ,
             for
             the
             preseruation
             whereof
             ,
             it
             is
             meet
             that
             you
             clense
             your
             meale
             well
             from
             the
             bran
             ,
             and
             then
             keepe
             it
             in
             sweet
             vessels
             .
          
        
         
           
             Baking
             Manchets
             .
          
           
             Now
             for
             the
             baking
             of
             bread
             of
             your
             simple
             meales
             ,
             your
             best
             and
             principall
             bread
             is
             manchet
             ,
             which
             you
             shall
             bake
             in
             this
             maner
             :
             First
             your
             meale
             being
             ground
             vpon
             the
             blacke
             stones
             ,
             if
             it
             be
             possible
             ,
             which
             make
             the
             whitest
             flower
             ,
             and
             boulted
             through
             the
             finest
             boulting
             cloth
             ,
             you
             shall
             put
             it
             into
             a
             cleane
             Kimnell
             ,
             and
             opening
             the
             flower
             hollow
             in
             the
             midst
             ,
             put
             into
             it
             of
             the
             best
             Ale-barme
             ,
             the
             quantity
             of
             three
             pints
             to
             a
             bushell
             of
             meale
             ,
             with
             some
             salt
             to
             season
             it
             with
             :
             then
             put
             in
             your
             liquor
             reasonable
             warme
             and
             kneade
             it
             very
             well
             together
             with
             both
             your
             hands
             and
             through
             the
             brake
             ,
             or
             for
             want
             thereof
             ,
             fold
             it
             in
             a
             cloth
             ,
             and
             with
             
             your
             feete
             tread
             it
             a
             good
             space
             together
             ,
             then
             letting
             it
             lie
             an
             houre
             or
             there
             abouts
             to
             swell
             ,
             take
             it
             foorth
             and
             mold
             it
             into
             manchets
             ,
             round
             ,
             and
             flat
             ,
             scotch
             them
             about
             the
             waste
             to
             giue
             it
             leaue
             to
             rise
             ,
             and
             pricke
             it
             with
             your
             knife
             in
             the
             top
             ,
             and
             so
             put
             it
             into
             the
             Ouen
             ,
             and
             bake
             it
             with
             a
             gentle
             heate
             .
          
        
         
           
             Baking
             cheate
             Bread.
             
          
           
             To
             bake
             the
             best
             cheate
             bread
             ,
             which
             is
             also
             simply
             of
             wheate
             onely
             ,
             you
             shall
             after
             your
             meate
             is
             drest
             and
             boulted
             through
             a
             more
             course
             boulter
             then
             was
             vsed
             for
             your
             manchets
             ,
             and
             put
             also
             in●o
             a
             cleane
             tub
             ,
             trough
             ,
             or
             kim●ell
             ,
             take
             a
             sowre
             leauen
             ,
             that
             is
             ,
             a
             piece
             of
             such
             like
             leauen
             saued
             from
             a
             fo●mer
             batch
             ,
             and
             well
             fild
             with
             salt
             ,
             and
             so
             laid
             vp
             to
             sower
             ,
             and
             this
             sower
             leauen
             you
             sha●l
             breake
             into
             small
             pieces
             into
             warme
             water
             ,
             and
             then
             straine
             it
             ,
             which
             done
             ,
             make
             a
             deepe
             hollow
             hole
             ,
             as
             was
             before
             said
             in
             the
             midst
             of
             your
             flower
             ,
             and
             therein
             powre
             your
             strained
             liquor
             ;
             then
             with
             your
             hand
             mixe
             some
             part
             of
             the
             flower
             therwith
             ,
             till
             the
             liquor
             be
             as
             thicke
             as
             pancake
             batter
             ,
             then
             couer
             it
             all
             ouer
             with
             meale
             ,
             and
             so
             let
             it
             lie
             all
             that
             night
             ,
             the
             next
             morning
             stirre
             it
             ,
             and
             all
             the
             rest
             of
             the
             meale
             we●l
             together
             ,
             and
             with
             a
             little
             more
             warme
             water
             ,
             barme
             ,
             and
             salt
             to
             season
             it
             with
             ,
             bring
             it
             to
             a
             perfect
             leauen
             ,
             stiffe
             ,
             &
             firme
             ;
             then
             knead
             it
             ,
             breake
             it
             ,
             and
             read
             it
             ,
             as
             was
             before
             said
             in
             the
             manchets
             ,
             and
             so
             mold
             it
             vp
             in
             reasonable
             bigge
             loaues
             ,
             and
             then
             bake
             it
             with
             an
             indifferent
             good
             heate
             :
             and
             thus
             according
             to
             these
             two
             examples
             before
             shewed
             ,
             you
             may
             br●ake
             leauend
             or
             vnleauend
             whatsoeuer
             ,
             whether
             it
             be
             simple
             corne
             ,
             as
             Wheate
             or
             Rie
             of
             it selfe
             ,
             or
             compound
             graine
             as
             Wheate
             and
             Rie
             ,
             or
             Wheate
             and
             Barley
             ,
             or
             Rie
             and
             Barley
             ,
             or
             any
             othe●
             mixt
             white
             corne
             ;
             onely
             because
             Rie
             is
             a
             litttle
             stronger
             graine
             then
             Wheate
             ,
             it
             shall
             be
             
             good
             for
             you
             to
             put
             your
             water
             a
             little
             hotter
             then
             you
             did
             to
             your
             wheate
             .
          
        
         
           
             Baking
             of
             browne
             bread·
          
           
             For
             your
             browne
             bread
             ,
             or
             bread
             for
             your
             hinde-seruants
             ,
             which
             is
             the
             coursest
             bread
             for
             mans
             vse
             ,
             you
             shall
             take
             of
             barley
             two
             bushels
             ,
             of
             pease
             two
             pecks
             ,
             of
             of
             Wheate
             or
             Rie
             a
             pecke
             ,
             a
             pecke
             of
             malt
             ;
             these
             you
             shall
             grind
             all
             together
             and
             dresse
             it
             through
             a
             meale
             siue
             ,
             then
             putting
             it
             into
             a
             sower
             trough
             set
             liquor
             on
             the
             fire
             ,
             and
             when
             it
             boyles
             let
             one
             put
             on
             the
             water
             ,
             and
             another
             with
             a
             mash
             rudder
             stirre
             some
             of
             the
             flower
             with
             it
             after
             it
             hath
             beene
             seasoned
             with
             salt
             ,
             and
             so
             let
             it
             be
             till
             the
             next
             day
             ,
             and
             then
             putting
             to
             the
             rest
             of
             the
             flower
             ,
             worke
             it
             vp
             into
             stiffe
             leauen
             ,
             then
             mould
             it
             and
             bake
             it
             into
             great
             loaues
             with
             a
             very
             strong
             heate
             :
             now
             if
             your
             trough
             be
             not
             sower
             enough
             to
             sower
             your
             leauen
             ,
             then
             you
             shal
             either
             let
             it
             li●
             longer
             in
             the
             trough
             ,
             or
             else
             take
             the
             helpe
             of
             a
             sower
             leauen
             with
             ●our
             boyling
             water
             :
             for
             you
             must
             vnderstand
             ,
             that
             the
             hotter
             your
             liquor
             is
             ,
             the
             lesse
             will
             the
             sm●ll
             or
             ●anknesse
             of
             the
             pease
             be
             receiued
             .
             And
             thus
             much
             for
             the
             baking
             of
             any
             kind
             of
             bread
             ,
             which
             our
             
               English
               House-wife
            
             shall
             haue
             occasion
             to
             vse
             for
             the
             maintenance
             of
             her
             family
             .
          
        
         
           
             Generall
             obseruations
             in
             the
             brew-house
             and
             bake-h●use
             .
          
           
             As
             for
             the
             generall
             obseruations
             to
             be
             respected
             in
             the
             Brew-house
             or
             Bake-house
             ,
             they
             be
             these
             :
             first
             ,
             that
             your
             Brew
             house
             be
             seated
             in
             so
             conuenient
             a
             part
             of
             the
             house
             ,
             that
             the
             smoke
             may
             not
             annoy
             your
             other
             more
             priuate
             roomes
             ;
             then
             that
             you
             furnace
             be
             made
             close
             and
             hollow
             for
             sauing
             fewell
             ,
             and
             with
             a
             vent
             for
             the
             pass●ge
             of
             smoake
             least
             it
             taint
             your
             l●quor
             ;
             then
             that
             you
             preferre
             a
             copper
             before
             a
             lead
             ,
             next
             that
             your
             M●sh-fat
             bee
             euer
             neerest
             to
             your
             leade
             ,
             your
             cooler
             neerest
             your
             Mash-fat
             ,
             and
             your
             Gul
             fat
             
             vnder
             your
             cooler
             ,
             and
             adioyning
             to
             them
             all
             seuerall
             cleane
             ●ubs
             to
             receiue
             your
             worts
             and
             liquors
             :
             then
             in
             your
             Bake-house
             you
             shall
             haue
             a
             faire
             boulting
             house
             with
             large
             pipes
             to
             boult
             meale
             in
             ,
             faire
             troughes
             to
             lay
             leauen
             in
             ,
             and
             sweet
             safes
             to
             receiue
             your
             bran
             :
             you
             shall
             haue
             boulters
             ,
             searses
             ,
             raunges
             and
             meale
             siues
             of
             all
             sorts
             both
             fine
             and
             course
             ;
             you
             shall
             haue
             faire
             tables
             to
             mould
             on
             ,
             large
             ouens
             to
             brake
             in
             the
             soales
             thereof
             rather
             of
             one
             or
             two
             intire
             stones
             then
             of
             many
             brickes
             ,
             and
             the
             mouth
             made
             narrow
             ,
             square
             and
             easie
             to
             be
             close
             couered
             :
             as
             for
             your
             peeles
             ,
             cole-rakes
             ,
             maukins
             ,
             and
             such
             like
             ,
             though
             they
             be
             necessary
             yet
             they
             are
             of
             such
             generall
             vse
             they
             neede
             no
             further
             relation
             .
             And
             thus
             much
             for
             a
             full
             satisfaction
             to
             all
             the
             Husbands
             and
             House-wiues
             of
             this
             Kingdome
             touching
             Brewing
             ,
             Baking
             ,
             and
             all
             whatsoeuer
             else
             appertaineth
             to
             either
             of
             their
             offices
             .
          
        
         
           The
           end
           of
           the
           English
           Hous-wife
           .
        
      
       
         FINIS
         .
         
         
         
      
    
     
       
         Notes, typically marginal, from the original text
         
           Notes for div A06924-e4010
           
             A
             Hous-wife
             must
             be
             religious
             .
          
           
             Shee
             must
             be
             temperate
             .
          
           
             Other
             Garments
             .
          
           
             O●
             her
             Dyet
             .
          
           
             Her
             generall
             vertues
             .
          
           
             OF
             Her
             vertues
             in
             Physicke
             .
          
           
             Dr.
             Burket
             .
             Dr.
             Bomelius
             .
          
           
             To
             make
             one
             sweate
             .
          
           
             Another
             .
          
           
             Another
             .
          
           
             Additions
             ,
             to
             the
             diseases
             of
             the
             p●e
             part
             .
          
           
             Additions
             ,
             to
             greene
             wound●
             .
          
        
         
           Notes for div A06924-e17780
           
             Obseruations
             in
             roast
             meats
             .
          
           
             Spitting
             of
             roast-meates
             .
          
           
             The
             complexions
             of
             meate
             ,
          
           
             Shoueler
             ,
             or
             large
             Fowle
             .
          
           
             To
             bake
             beefe
             or
             mutton
             for
             Venison
             .
          
        
         
           Notes for div A06924-e29330
           
             Of
             tosing
             ●o●ll
             .
          
           
             The
             dying
             of
             Wooll
             .
          
           
             Of
             ●owing
             of
             〈…〉
             .
          
           
             The
             time
             it
             sha●l
             lie
             in
             the
             water
             .
          
           
             The
             drying
             of
             Hempe
             o●
             Flaxe
             .
          
           
             When
             it
             is
             br●k't
             enough
             .
          
           
             Bucking
             yarne
             .
          
           
             〈…〉
             
          
        
         
           Notes for div A06924-e31040
           
             O●
             Kine
             .
          
           
             Q●an●ity
             of
             〈◊〉
             .
          
           
             〈…〉
             
          
           
             M●neer
             of
             M●●k●ng
             .
          
           
             Ordering
             of
             milke
             vessels
             .
          
           
             Of
             keeping
             Creame
             .
          
           
             The
             handling
             of
             butter
             .
          
           
             Clensing
             of
             butter
             .
          
           
             Of
             Butter
             milke
             Curds
             .
          
           
             Of
             Whigge
             ▪
             
          
           
             Cheese
             of
             one
             meale
             .
          
        
         
           Notes for div A06924-e32540
           
             The
             drying
             of
             Mault
             .
          
        
         
           Notes for div A06924-e33460
           
             Making
             of
             Oate-meale
             .
          
        
         
           Notes for div A06924-e33770
           
             Diuersities
             of
             Drinkes
             .
          
           
             Of
             Baking
             .