THE ENGLISH HOUSEWIFE. CONTAINING The inward and outward Virtues which ought to be in a complete Woman. As her skill in Physic, Surgery, Cookery, Extraction of Oils, Banqueting stuff, Ordering of great Feasts, Preserving of all sorts of Wines, Conceited Secrets, Distillations, Perfumes, ordering of Wool, Hemp, Flax, making Cloth, and Dying, the knowledge of dairies, office of Malting, of Oats, their excellent uses in a Family, of Brewing, Baking, and all other things belonging to an Household. A Work generally approved, and now the fourth time much augmented, purged and made most profitable and necessary for all men, and the general good of this Kingdom. By G. M.  
LONDON. Printed by Nicholas Okes for JOHN HARISON, and are to be sold at his shop at the sign of the golden Unicorn in Pater-noster-row. 1631.   

TO THE RIGHT HONOURABLE AND MOST EXCELLENT Lady, FRANCES. Countess Dowager of Exeter.  
Howsoever (Right Honourable and most virtuous Lady) this Book may come to your Noble Goodness clothed in an old Name or Garment, yet doubtless (excellent Madam) it is full of many new virtues which will ever admire & serve you; and though it can add nothing to your own rare and unaparalleld knowledge, yet may it to those Noble good ones (which will endeavour any small spark of your imitation) bring such a light, as may make them shine with a great deal of charity. I do not assume to myself (though I am not altogether ignorant in ability to judge of these things) the full invention and scope of this whole work: for it is true (great Lady) that much of it was a Manuscript which many years agone belonged to an Honourable Countess, one of the greatest Glories of our Kingdom, and were the opinions of the greatest Physicians which then lived; which being now approved by one not inferior to any of that Profession I was the rather emboldened to send it to your blessed, hand, knowing you to be a Mistress so full of honourable piety and goodness, that although this imperfect offer may come unto you weak and disable, yet your Noble virtue will support it, and make it so strong in the world, that I doubt not but it shall do service to all those which will serve you, whilst myself and my poor prayers shall to my last gasp labour to attend you.  
The true admirer of your Noble Virtues, GERVASE MARKHAM.   

The Table.  

CHAP. 1.  
THe inward virtues of the Housewife. pag. 2  
Her garments. pag. 4  
Her diet and general virtues. pag. 4  
Fevers and their kinds. pag. 5.51. ●6.  
To make one swea●e. pag. 8.11  
A preservative against the plague. pag▪ 9  
A Cordial against infection. pag. 11  
To draw a plague-botch to any place. pag. 11  
For the head-ache. pag. 11.16.17  
For the Frenzy. pag. 12  
For the lethargy. pag. 12  
To provoke Sleep pag. 12.37  
For the swimming of the head. pag. 12  
For the Palsy. pag. 13  
For all colds and coughs. pag. 12.22  
For the falling-sickness. p. 14  
To help hearing. p. 14.17  
Xor the Rheum. pag. 14.21 15.19  
For stinking breath. pag. 14.  
For the toothache. pag. 14. 1●  
For all sore eyes. p. 16 ●●. 1  
For a Canker. p 16.19. ●0  
For swelling in the mouth. pag. 16  
For the Q●●●sey or Sq●●nacie. pag 17.18  
For drunkenness. pag. 17  
To quicken wit. pag▪ 17  
For the King's-evil. pag. 17  
To staunch blood. 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, etc. pag. 18  
For any venom in the ear. pag 19  
For stinking nostrils. p 19  
To make hair grow. p 21.41  
For a Saucy face. pag. 21  
For hoarseness in the throat pag. 22  
For the Tyssicke. pag. 22  
For grief in the Stomach. pag. 22  
For spitting blood. pag. 23  
For vomiting. pag. 23  
For the Illica. passio. p. 23.24  
☞ Additions to the diseases of the stomach. pag. 24  
For pain in the breast. p. 24  
For the mother. pag. 24  
Obstructions in the liver. pag. 24.25  
For the Pleurisy. pag▪ 25  
For a stitch. pag. 25.28  
For any Consumption. p. 25  
☞ For the jaundice. pag. 26, 27  
Editions to the diseases of the liver. pag. 27  
For a ringworm. pag. 27  
For the dropsy. pag. 28  
For the spleen. pag. 28.29  
For pa●ne in the side. pag. 28  
For fatness & short breath. ☞ pag. 28  
Additions to the diseases of the spleena. pag. 29  
Eor the diseases of the heart. pag. 29  
For the wind colic. pag. 29. ●●. 32 34  
For a laske. 30.32.56  
For the bloody-slixe. pap. 30 31.32.56  
For Costivenesse. pag. 31.32  
☞ For worms. pag. 31  
Additions to the diseases in the belly. pag. 32  
Hardness of the belly. p. 32  
For the stopping of the womb. pag. 32  
For the rupture. pag. 33.36  
For the stone. pag. 33.35  
To help urine. pag. 36.37  
For the strangullion. pag. 36  
Additions to the diseases of the reins. ☜ pag. 37  
For the gonorda. pag. 37  
For weakness in the back. 37  
For the hemoroids. pag. 37  
For the falling of the fundament. pag. 38  
Additions to the diseases of the privy parts. ☜ pag. 38  
For the green sickness. p. 38  
To increase woman's milk. pag. 39.40  
To dry up milk. pag. 39  
For ease in childbearing. 39  
For the dead child. pag. 40  
For aptness to conceive. p. 40  
Additions to woman's infirmities. ☜ pag. 40  
For the flowers. pag. 40  
For the matrixe. pag. 40  
For sore breasts. pag. 39.41  
For women in childbed. pag. 40.41  
For the Mopphew. p. 41  
For the Gout. pag. 41  
For the Ctattica. pag. 42  
For the stinging of venomous beasts. pag. 42.49  
For swelled legs. pag. 42  
For old and new sores. pag. 43.45.47.48.51.52  
For scabs and itch. pag. 43.49 50  
For the Leprosy. pag. 44  
For pimples. pag. 44  
Prime parts burnt. pag. 44  
For any burning. p. 44.46.47  
For scalding. pag. 44  
To eat away dead flesh. pag. 45.47  
For sinews cut or shrunke· 45.52  
To break an imposthume. pag. 46.49  
For a ringworm. pag. 49  
To take away Scars of the Small-poxe. pag. 50  
For the French-poxe. pag. 50.51  
☞ Additions to green wounds. pag. 51.52.53  
For pricking with a thorn. pag. 53  
☞ Additions for ache and swelllings. pag. 53.54  
For pain in joints. pag. 54  
☞ Additions to grief in the bones. pag. 44.55  
A bath to clear the skin. 55  
The oil of swallows. pag. 57  
Oil of Camomile. pag. 57  
Oil of Lavendar. pag. 58  
To make smooth hands. p. 58  
To make Dr. STEVENS water. pag. 58  
To make rosa-solis. pag. 59  
☞ Additions to oils. pag. 60  
To make oil of Roses or Violets. pag 60  
Oil of Nutmegs. pag. 60  
Oil of Spike. pag. 61  
Oil of Mastic. pag. 61   

CHAP. 2.  
THe outward and active knowledge of the housewife. pag. 62  
Knowledge of herbs. pag. 62  
Skill in gardens. pag. 63  
Skill in cookery. pag. 65  
Of salads simple & compound 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  
Boiled meats 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 kinds. pag. 88.90.91.92.93.94.95.96  
Observations 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 Carbonadoes. p. 100.101  
☞ Additions to Carbonadoes. 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 puff-paste. p. 105  
☞ Additions to the pastery. p. 109.110.111.112.113.114.115.121  
To recover Venison tainted. pag. 113  
To preserve Quinces to bake. pag. 115  
Of Tarts. pag. 116.117.118.119, 120.121  
Of white-pott. pag. 122  
Of Banqueting stuff of all kinds. p. 122.123.124.125.126 127.128.129.130.131  
Of diverse waters. p. 127.128  
To make any Conserve. p. 131  
To make waffers. pag. 131  
☞ Additions to Banqueting-stuffe. p. 132.123.124.135  
To make hippocras. pag. 133  
To Candy any thing. p. 136  
Ordering of banquets. p. 136  
Ordering of great Feasts. pag. 137   

CHAP. 3.  
OF distillations & their virtues, from p. 140. to 147  
The virtues of several 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 Gloves. pag. 154   

CHAP. 4.  
The ordering, preserving, and helping of all sorts of Wines. p. 155.156.157. etc. to 162.165 166  
Of Gauging. p. 162.163.164.  
To choose Wines. pag. 164.   

CHAP. 5.  
Of Wool, Hemp, Flax, Cloth and dying of all Colours from pag. 167 190   

CHAP. 6.  
OF dairies, butter, cheese, etc. 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 Oats, the virtues and uses thereof. from pag. 236. to 243   

CHAP. 9  
The office of the Brewhouse and the Bakehouse, and their uses, from p. 243. to the end.  
To make Perry and Cider. pag. 238    
The approved Book, Called the English Housewife. Containing all the Virtuous knowledges and actions both of mind and body, which ought to be in any complete Housewife, of what degree or calling soever. Book 2.  

CHAP. 1. Of the inward virtues of the mind, which ought to be in every Housewife. And first of her general Knowledges both in Physic and Surgery, with plain approved medicines for health of the household, also the extraction of excellent Oils fit for those purposes.  
Having already in a summary briefness passed through those outward parts of husbandry which belong unto the perfect Husbandman, who is the Father and Master of the Family, and whose office and employments are ever for the most part abroad, or removed from the house, as in the field or yard: It is now meet that we descend in as orderly a Method as we can, to the office of our English Housewife, who is the mother and Mistress of the family, and hath her most general employments within the house; where from the general example of her virtues, and the most approved skill of her knowledges, those of her family may both learn to serve God and sustain man in that godly and profitable sort which is required of every true Christian.  
First then to speak of the inward virtues of her mind; she ought, above all things, to be of an upright and sincere religion, 
A Housewife must be religious.  and in the same both zealous and constant; giving by her example, an incitement and spur unto all her family to pursue the same steps, and to utter forth by the instruction of her life, those virtuous fruits of good living, which shall be pleasing both to God and his creatures; I do not mean that herein she should utter forth that violence of spirit which many of our (vainly accounted pure) women do, drawing a contempt upon the ordinary Ministry, & thinking nothing lawful but the fantasies of their own inventions, usurping to themselves a power of preaching & interpreting the holy word, to which only they ought to be but hearers and believers, or at the most but modest persuaders, this is not the office either of good Housewife or good woman. But let our English Huswife be a godly, constant, and religious woman, learning from the worthy Preacher and her husband, those good examples which she shall with all careful diligence see exercised amongst her servants.  
In which practice of hers, what particular rules are to be observed, I leave her to learn of them who are professed Divines and have purposely written of this argument; only thus much will I say, which each one's experience will teach him to be true, that the more careful the master and mistress are to bring up their servants in the daily exercises of Religion toward God, the more faithful they shall find them in all their businesses towards men, and procure God's favour t●e more plentifully on all the household: and therefore a small time morning and evening bestowed in prayers, and other exercises of religion, will prove no lost time at the week's end.  
Next unto this sanctity and holiness of life, it is meet that our English Housewife be a woman of great modesty and temperance as well inwardly as outwardly; 
She must be temperate.  inwardly, as in her behaviour and carriage towards her husband, wherein she shall shun all violence of rage, passion and humour, coveting less to direct then to be directed, appearing ever unto him pleasant, amiable, & delightful and though occasion, mishaps, or the misgovernment of his will may induce her to contrary thoughts, yet virtuously to suppress them, and with a mild sufferance rather to call him home from his error, then with the strength of anger to abate the least spark of his evil, calling in her mind that evil and uncomely language is deformed though uttered even to servants, but most monstrous and ugly when it appears before the presence of a husband: outwardly, as in her apparel and diet, both which she shall proportion according to the competency of her husband's estate and cal●ing, making her circle rather straight then large, for it is a rule if we extend to the uttermost, we take away increase, if we go a hair breadth beyond, we enter into consumption: but if we preserve any part, we build strong forts against the adversaries of fortune, provided that such preservation be honest and conscionable: for as lavish prodigality is brutish, so miserable couetuousnes●e is hellish. 
Other Garments.  Let therefore the Hus●wifes garments be comely and strong, made aswel to preserve the health, as adorn the person, altogether without toyish garnishes, or the gloss of light colours, and as far from the vanity of new and fantastic fashions, as near to the comely imitations of modest Matrons: Let her diet be wholesome and cleanly, prepared at due hours, and Cooked with care and diligence, let it be rather to satisfy nature then our affections, 
O● her Diet.  and apker to kill hunger then revive new appetites, let it proceed more from the provision of her own yard, than the furniture of the Markets; and let it be rather esteemed for the familiar acquaintance she hath with it, then for the strangeness and rarity it bringeth from other Countries.  
To conclude, our English Huswife must be of chaste thought, 
Her general virtues.  stout courage, patient, untyred, watchful, diligent, witty, pleasant, constant in friendship, full of good Neighbourhood, wise in Discourse, but not frequent therein, sharp and quick of speech, but not bitter or talkative, secret in her affairs, comfortable in her counsels, and generally skilful in the worthy knowledges which do belong to her Vocation, of all, or most whereof I now in the ensuing discourse, intent to speak more largely.  
To begin then with one of the most principal virtues which doth belong to our English Housewife; 
OF Her virtues in Physic.  you shall understand, that sith the preservation and care of the family touching their health and soundness of body consisteth most in the diligence: it is meet that she have a physical kind of knowledge, how to administer many wholesome receipts or medicines for the good of their healths, as well to prevent the first occasion of sickness, as to take away the effects and evil of the same, when it hath made seizure on the body. Indeed we must confess that the depth and secrets of this most excellent Art of Physic, is far beyond the capacity of the most skilful woman, as lodging only in the breast of learned Professors, yet that our Housewife may from them receive some ordinary rules and medicines which may avail for the benefit of her Family, is (in our common experience) no derogation at all to that worthy Art. Neither do I intend here to lead her mind with all the Symptoms, accidents, and effects which go before or after every sickness, as though I would have her to assume the name of a Practitioner, but only relate unto her some approved medicines, and old doctrines which have been gathered together, by two excellent and famous Physicians, 
Dr. Burket. Dr. Bomelius.  and in a Manuscript given to a great worthy Countess of this Land, (for far be it from me, to attribute this goodness unto mine own knowledge) and delivered by common and ordinary experience, for the curing of those ordinary sicknesses which daily perturb the health of men and Women.  

Of Fevers in General.  
First then to speak of Fevers or Agues●, the Huswife shall know those kinds thereof, which are most familiar and ordinary, as the Quotidian or daily ague, the Tertian or every other day ague, the Quartan or every third day's ague, the Pestilent, which keepeth no other in his fits, but is more dangerous and mortal: And lastly the accidental Fever which proceedeth from the receit of some wound or other, painful perturbation of the spirits. There be sundry other Fevers which coming from Consumptions, and other long continued sicknesses, do altogether surpass our Hus-wives capacity.   

Of ●he quotidian.  
First then for the quotidian fever, (whose fits always last above twelve hours) you shall take a new laid egg, and opening the crown you shall put out the white, then fill up the shell with very good Aquavitae, and stir it and the yolk very well together, and then as soon as you feel your cold fit begin to come upon you, sup up the egg, and either labour till you swear, or else laying great store of clothes upon you, put yourself in a sweat in your bed, and thus do whilst your fits continue, and for your drink let it be only posset ale.   

Of the single Tertian▪  
For a single Tertian fever, or each other day's ague; take a quart of posset ale, the cured being well drained from the same, and put thereinto a good handful of Dandilion, and then setting it upon the fire, boil it till a fourth part be consumed, then as soon as your cold fit beginneth, drink a good draught thereof, and then either labour till you sweat, or else force your self to swea● in your bed, but labour is much the better, provided that you take not cold after it, and thus do whilst your fits continue, and in all your sickness let your drink be posset Ale thus boiled with the sa●e herb.   

Of the accidental Fever.  
For the accidental Fever which cometh by means of some dangerous wound received, although for the most part it is an ill sign if it be strong and continuing, yet many times it abateth, and the party recovereth when the wound is well tended and comforted with such sovereign balms and hot oils as are most fit to be applied to the member so grieved or injured: therefore in this Fever you must respect the wound from whence the accident doth proceed, and as it recovereth, so you shall see the fever waist and diminish.   

Of the Fever hetticke.  
For the Hettique fever, which is also a very dangerous sickness, you shall take the oil of Violets, and mix it with a good quantity of the powder of white Poppy seed finely searst, and therewith anoint the small and reins of the parties back, evening and morning, and it will not only give ease to the Fever, but also purge and cleanse away the dry scale which is engendered either by this or any other fever whatsoever.   

For the quartan or for any Fever.  
For any fever whatsoever, whose fit beginneth with a cold. Take a spoonful and a half of Dragon water, a spoonful of Rosewater, a spoonful of running water, a spoonful of Aquavite, and a spoonful of Vinegar, half a spoonful of Mithridate or less, and beat all these well together, and let the party drink it before his fit begin.   

Of thirst in Fevers.  
It is to be understood that all fevers of what kind soever they be, and these infectious diseases, as the Pestilence, Plague, and such like, are thought the inflammation of the blood, infinitely much subject to drought; so that, should the party drink so much as he desired, neither could his body contain it, nor could the great abundance of drink do other then weaken his stomach, and bring his body to a certain destruction.  
Wherefore, when any man is so overpressed with desire of drink, you shall give him at convenient times either posset ale made with cold herbs; as sorrel, purslen, Violet leaves, Lettuce, spinach, and such like, o● else a julip made as hereafter in the pestilent fever, of some Almond-milk: and betwixt those times, because the use of these drinks will grow wearisome and loathsome to the patient, you shall suffer him to gargil in his mouth good wholesome bear or ale, which the patient best liketh, and having gargled it in his mouth, to spit it out again, and then to take more, and thus to do as oft as and then to take more, and thus to do as oft as he pleaseth, till his mouth be cooled: provided that by no means he suffer any of the drink to go down, and this will much better assuage the heat of his thirst then if he did drink; and when appetite desireth drink to go down, then let him take either his julip, or his almond milk.   

For any ague sore.  
To make a pultis to cure any ague-sore, take elder leaves and seeth them in milk, till they be soft then take them up and strain them; and then boil it again till it be thick, and so use it to the sore as occasion shall serve.   

For the quartan Fever.  
For the Quartain Eever or third day ague, which is which is of all fevers the longest lasting, & many times dangerous consumptions, black jaundice and such like mortal sicknesses follow it: you shall take Mithridate and spread it upon a lemon slice, cut of a reasonable thickness, and so as the lemon be covered with the Mithridate; then bind it to the pulse of the sick man's wrist of his arm about an hour before his fit doth begin, and then let him go to his bed made warm, and with hot clothes laid upon him, let him try if he can force himself to sweat which if he do, then half an hour after he hath sweat he shall take hot posset ale brewed with a little Mithridate, and drink a good draught thereof, and rest till his fit be passed over: but if he be h●●d to sweat, then with the said posset Ale also you shall mix a few bruised Annyseeds, 
To make one sweat.  and that will bring sweat upon him: and thus you shall do every fit till they begin to cease, or that sweat come naturally of it own accord, which is a true and manifest sign that the sickness decreaseth.   

Of the pestilent Fever.  
For the pestilent Fever, which is a continual sickness full of infection, and mortality, you shall cause the party first to be let blood, if his strength will bear it: than you shall give him cool julyps made of Endife or Succory water, the syrup of Violets, conserve of Barberries', and the juice of Lemons, well mixed and simbolized together.  
Also you shall give him to drink Almond milk made with the decoction of cool herbs, as violet leaves, strawberry leaves, french mallows, pu●sline, and such like; and if the party's mouth shall through the heat of his stomach, or liver Inflame o● grow sore, you shall wash it with the syrup of mulberries; and that will not only heal it, but also strengthen his stomach. (If as it is most common in this sickness) the party shall grow costive, you shall give him a suppositary made of honey, boiled to the height of hardness, which you shall know by cooling a drop thereof, and so if you find it hard, you shall then know that the honey is boiled sufficiently; then put salt to it, and so put it in water, and work it into a roll 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 soever he be: during his sickness, you shall keep him from all manner of strong drinks, or hot spices, and then there is no doubt of his recovery.   

A preservative against the plague.  
To preserve your body from the infection of the plague, you shall take a quart of old ale, & after it hath risen upon the fire and hath been scummed, you shall put thereinto of Aristolochia longa, of Angelica & of Cellandine of each half an handful, & boil them well therein; then strain the drink through a clean cloth, & dissolve therein a dram of the best Mithridate, as much ivory finely powdered and searst, and six spoonful of Dragon water, than put it up in a close glass; and every morning fasting take five spoonful thereof, and after bite and chaw in your mouth the dried root of Angelica, or smell on a nosegay made of the tasseled end of a ship rope, and they will surely preserve you from infection.   

F●r infection of the plagu●.  
But if you be infected with the plague, and feel the assured signs thereof, as pain in the head, drought, burning, weakness of stomach and such like: Then you shall take a dram of the best Mithridate, and dissolve it in three or four spoonful of dragon water, and immediately drink it off, and then with hot clothes or bricks made extreme hot, and laid to the soles of your feet, after you have been wrapped in woollen clothes, compel yourself to sweat, which if you do, keep yourself moderately therein till the sore begin to rise; then to the same apply a live Pigeon cut in two parts, or else a plaster made of the yolk of an Egg, Honey, herb of grace chopped exceeding small, and wheat flower, which in very sho●t space will not only ripen, but also break the same without any other incision; then after it hath run a day or two, you shall apply a plaster of Melilot unto it until it be who●e.   

For the Pestile●.  
Take Fetherfew, Mal●selon, Scabious, and Mugwort, of each a like, bruise them and mix them with old ale, and let the sick drink thereof six spoonful, and it will expel the corruption.   

Another.  
Take Yar●ow, tansy, Fetherfew, of each a handful, and bruise them well together, then let the sick party make water into the herbs, then strain them, and give it the sick to drink.   

A preservation ●g first the ●e●ce.  
Take of Sage, Rue, Brie● leaves, or Elderleaves, of each an handful, stamp them and strain them with a quart of white wine, and put thereto a little Ginger, and a good spoonful of the best Treackle, and drink thereof morning and evening.   

How to draw a plague botch to any place you will.  
Take Smalledge, Mallows, Wormwood, and Rue, stamp them well together, and fry them in oil Olive, till they be thick, plasterwise apply it to the place where you would have it rise, and let it lie until it break, then to heal it up, take the juice of Smallage, Wheateflower, & milk, and boil them to a pultis, and apply i● morning and evening till it be whole.   

A Cordial for any infection at the heart. ☜  
Take of Borage, Langdebeefe, and Callamint, of each a good handful of Hartstongue, Red m●nt, Violets, and Marigolds, of each half a handful, boil them in white wine, or fair running water, then add a penny worth of the best Saffron, and as much Sugar, and boil them over again well, then strain it into an earthen pot, and drink thereof morning and evening, to the quantity of seven spoonfuls.   

Against too viol●nt sweeting.  
Take Linseed, and Lettuce, and bruise it well, then apply it to the stomach, and remove it once in four hours.   

For the Headache. ☜  
For the Headache, you shall take of rose-water, of the juice of Camomile, of woman's milk, of strong wine venegar, of each two spoonful, mix them together well upon a chafing-dish of coals: then take of a piece of a dry rose cake and steep it therein, and as soon as it hath drank up the liquor and is throughly hot, take a couple of sound Nutmegs grated to powder, and strew them upon the rose cake; then breaking it into two parts, bind it on each side upon the temples of the head, so let the party lie down to rest, and the pain will in a short space be taken from him.   

For th' Frenzy.  
For Frenzy or inflammation of the calls of the brain, you shall cause the juice of Beets to be with a Serrindge squirted up into the patient's nostrils, which will purge and cleanse his head exceedingly; and then give him to drink posset ale, in which Violet leaves and Lettuce hath been boiled, and it will suddenly bring him to a very temperate mildness, and make the passion of Frenzy forsake him.   

F●● the lethargy.  
For the Lethargy or extreme drowsiness, you shallby all violent means either by noise or other disturbances, force perforce keep the party from sleeping; and whensoever he calleth for drink, you shall give him white wine and Isop water of each a little quantity mixed together, and not suffer him to sleep above four hours in four & twenty, till he come to his former wakefulnes, which as soon as he have recovered, you shall then forthwith purge his head with the juice of Beets squirted up into his nostrils as is before showed.   

To provoke sleep.  
But if any of the family be troubled with too much watchfulness, so that they cannot by any means take rest, then to provoke the party to sleep, you shall take of Saffron a dram dried, and beaten to powder, and as much Lettuce seed also dried, and beaten to powder, and twice as much white Poppy seed beaten also to powder, and mix these with woman's milk till it be a thick salve, and then bind it to the temples of the head, and it will soon cause the party to sleep; and let it lie on not above four hours.   

For the swimming of the head.  
For the swimming or dizzing in the head, you shall take of Agnus casaus, of Broome wort, and of Camomile dried, of each two dams mixed with the juice of Iu●e, oil of Roses, and white wine, of each like quantity, ti●l it come to a thick salve, and then bind it to the temples of the head, and it will in short space take away the grief.   

For the palsy.  
For the Apoplexy or palsy, the strong sent or smell of a Fox is exceeding sovereign, or to drink every morning half a pint of the decoction of Lavendar, and to rub the head every morning and evening exceeding hard with a very clean course cloth, whereby the humours may be dissolved and dispersed into the outward parts of the body: by all means for this infirmity keep your feet safe from cold or wet, and also the nape of your neck, for from those parts it first getteth the strength of evil and unavoidable pains.   

For a new cough.  
For a cough or cold but lately taken, you shall take a spoonful of Sugar finely beaten and searst, and drop into it of the best Aquavitae, until all the sugar be wet to through, and can receive no more moisture: Then being ready to lie down to rest, take and swallow the spoonful of sugar down; and so cover you warm in your bed, and it will soon break and dissolve the cold.   

For an old cough.  
But if the cough be more old & inveterate, & more inwardly fixed to the lungs, take of the powder of betony, of the powder of Carraway seeds, of the powder of Sheruit dried, of the powder of Hound's tongue, and of Pepper, finely beaten, of each two drams, and mingling them well with clarified honey make an electuary thereof and drink it morning & evening for nine days together: then take of Sugar candy coarsely beaten, an ounce of Liquorice finely peared & trimmed, and cut into very little small slices, as much of Anniseeds and Coriander seeds half an ounce; mix all these together and keep them in a paper in your pocket and ever in the day time when the cough offendeth you, take as much of this dredge, as you can hold between your thumb and fingers & eat it, and it will give ease to your grief: And in the night when the cough taketh you, take of the juice of Liquorice as two good Barley corns, and let it melt in your mouth and it will give you ease.   

For the falling sickness.  
Although the falling sickness be seldom or never to be cured, yet if the party which is troubled with the same, will but morning and evening, during the wane of the moon, or when she is in the sign Virgo, eat the berries of the herb Asterion, or bear the herbs about him next to his bare skin, it is likely he shall find much ease and fall very seldom, though this medicine be somewhat doubtful.   

For the falling evil.  
For the falling evil 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 Buck: Then dry it in an oven, and make powder of it whole as you take it out of the earth: then give the sick person of the powder to drink evening & morning for nine or ten days together.   

OF An Oil to help hearing.  
To take away deafness, take a grey Eel with a white belly and put her into a sweet earthen pot quick, & stop the pot very close with an earthen cover, or some such hard substance: then dig a deep hole in a horse dunghill, and set it therein, and cover it with the dung, and so let it remain a fortnight, and then take it out and clear out the oil which will come of it, and drop it into the imperfect ear, or both, if both be imperfect.   

For the Rhum.  
To stay the flux of the Rheum, take Sage and dry it before the fire, and rub it to powder: Then take bay salt and dry it and bear it to powder, and take a Nutmeg and grate it, and mix them all together, and put them in a long linen bag, than heat it upon a tile stone, and lay it to the nape of the neck.   

For a stinking breath.  
For a stinking breath, take Oak buds when they are new budded ou●, and distil them, then let the party grieved nine mornings, and nine evenings, drink of it, then forbear a while, and after take it again.   

A vomit for an ill breath.  
To make a vomit for a strong stinking breath, you must take of Antimonium the weight of three Barley corns, and beat it very small, and mix it with conserve of Roses, and give the Patient to eat in the morning, then let him take nine days together the juice of Mints and Sage, then give him a gentle purgation, and let him use the iu●ce of Mint and Sage longer. This medicine must be given in the spring of the year, but if the infirmity come for want of digestion in the stomach, then take Mints, Maiora●● ●nd Wormwood, and chop them small and boil the 〈◊〉 Malmsie till it be thick, and make a p●●ister of it, and it to the stomach.   

For the toothache.  
For the Tooth ache, take a handful of Dasie roots, and wa●● them very clean, and dry them with a cloth, and then stamp them: and when you have stamped them a good while, take the quantity of half a nutshell full of Bay-salt, and strew it amongst the roots, and then when they are very well beaten, strain them through a clean cloth: then grate some Cattham Aromaticus, & mix it good and suffie with the juice of the roots, and when you have done so, put it into a quill and snuff it up into your nose, and you shall find ease.   

Another.  
Another for the Toothache, take small Sage, Rue, Smallage, Fetherfew, Wormwood, and Mints, of each of them half a handful, then stamp them well all together putting thereto four drams of vinegar, and one dram of Bay salt, with a pennyworth of good Aquavitae: stir them well together, then put it between two linen clouts of the bigness of your cheek, temples, and jaw, and quilt it in manner of a course imbrodery: then set it upon a chafing-dish of coals, and as hot as you may abide it, lay it over that side where the pain is, and lay you down upon that side, and as it cools warm it again, or else have another ready warm to lay on.   

A dri●●e for a ●●●●le in the eye.  
To make a drink to destroy any pearl or film in the eye: take a good handful of Marigold plants, & a handful of Fennell, as much of May-weed beat them together, then strain them with a pint of beer, than put it into a pot & stop it close that the strength may not go out; then let the offended party drink thereof when he is in bed, & lie of that side on which the pearl is, & likewise drink of it in the morning next his heart when he is risen.   

F●r p●●●e in 〈…〉.  
For pain in the eyes, take Milk when it comes new from the Cow, and having syled it into a clean vessel, cover it with a pewter dish, and the next morning take off the dish and you shall see a dew upon the same, and with that dew wash the pained eyes, & it will ease them.   

〈…〉  
For dim eyes: take Wormwood, beaten with the gall of a Bull, and then strain it and anoint the eyes therewith, and it will clear them exceedingly.   

Fo● sore eyes.  
For sore eyes, or blood shotten eyes: take the white of an egg beaten to oil, as much Rose-water, & as much of the juice of Houseleek, mix them well together, then dip flat pleageants therein, and lay them upon the sore eyes, and as they dry, so renew them again, and wet them, and thus do till the eyes be well.   

For watery eyes.  
For watery eyes, take the juice of Affodill▪ Myrrh, and Saffron, of each a little, and mix it with twice so much white wine, then boil it over the fire, then strain it and wash the eyes therewith, and it is a present help.   

For a 〈◊〉.  
For a Canker or any sore mouth: take Choruile and beat it to a salve with old ale and Alum water, and anoint the sore therewith, and it will cure it.   

A swollen mouth.  
For any swelling in the mouth: take the juice of wormwood, Camomile, and Shirwitt, and mix them with honey, and bathe the swelling therewith, & it will cure it.   

For the Quinsy.  
For the Quinsy, or Quinacy, give the party to drink the herb Mouseare steeped in ale or beer, and look where you see a swine rub himself, and there upon the same place rub a sleight stone, and then with it slight all the swelling, and it will cure it.   

Against drunkenness.  
If you would not be drunk, take the powder of Betany and Coleworts mixed together; and eat it every morning fasting as much as will lie upon a sixpence, and it will preserve a man from drunkenness.   

To quicken the wit.  
To quicken a man's wits, spirit and memory; let him take Langdebeefe, which is gathered in june or july, and beating it in a clean mortar; Let him drink the juice thereof with warm water, and he shall find the benefit.   

For the King's evil.  
If a man be troubled with the King's evil, let him take the red dock and seeth it in wine till it be very tender, then strain it, and so drink a good draught thereof, and he shall find great ease from the same: especially if he do continue the use thereof.   

Addition to the particular sicknesses and first of the head and the parts thereof & the lungs.  
Take Frankincense, Doves-dung, and Wheate-flower, of each an ounce, and mix them well with the white of an egg, than plasterwise apply it where the pain is.  
The oil of Lilies if the head be anointed therewith, is good for any pain therein.   

Another.  
Take Rowe, and steep it in Vinegar a day and a night, the Row being first well bruised, then with the same anoint the head twice or thrice a day.   

For the head ●ke and to slay bleeding at the nose.  
Take the white of an egg and beat it to oil, then put to it Rose-water, and the powder Alabaster, then take flax and dip it therein, and lay it to the temples, and renew 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 drink the juice of Bettanie, and it will expel the bones and heal the wound.   

For the falling of the mould of the head.  
Take the leaves of Agrymonie, and boil them in honey, till it be thick like a plaster, and then apply it to the wound of the head warm.   

For the Squynancy.  
Take a table napkin or any linen cloth, and wet it in cold water, and when you go to bed apply it to the swelling and lie upright, thus do three or of four times in a night till the swelling waste.   

For the toothache.  
Take two or three dock roots, & as many daisy roots, and boil them in water till they be soft, then take them out of the water, and boil them well over again in oyl● Olive, then strain them through a clean cloth, and anoint the pained tooth therewith, and keep your mou●h close, and it will not only take away the pain, but also ease any megrem or grief in the head.   

To make teeth white.  
Take a saucer of strong vinegar, and two spoonfuls of the powder of Roch alum, a spoonful of white salt, and a spoonful of honey, seeth all these till it be as thin as water, than put it into a close viol and keep it, and when occasion serves wash your teeth therewith, with a rough cloth, and rub them sound, but not to bleed.   

To draw teeth wi●●t yro●.  
Take some of the green of the elder tree, or the apples of oak trees, and with either of these rub the teeth and gums 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 stamp them well together, then bake it till it be hard, and make a fine powder thereof, then therewith rub the teeth evening and morning and it will take away all yellowness.   

For teeth that are loose.  
First let them blood, then take Heart's horn or ivory and red Pympernell, and bruise them well together, then put it into a linen cloth and lay it to the teeth, & it will fasten them.   

For any venom in the ear.  
Take the juice of Lovage and drop it into the ear, and it will cure any venom, and kill any worm, earewigge or other vermin.   

For a stinking breath which cometh from the stomach.  
Take two ounces of comine and beat in a mortar to fine powder, then boil it in wine from a pottle to a quart, then drink thereof morning and evening as hot as you can suffer it, or otherwise take an ounce of wild time, and being clean washed cut it small and then powder it, then put to it half an ounce of pepper in fine powder, and as much comyne, mix them all well together, and boil them in a pottle of white wine, till half be consumed, and after meat (but not before) use to drink thereof hot, also once in the afternoon and at your going to bed, and it will purge the breath.   

for stinking 〈…〉.  
Take red nettles and burn them to a powder, then add as much of the powder of pepper, and mix them well together, and snuff thereof up into the nose, and thus do diverse times a day.   

For a canker in the nose.  
Take old ale, and having boiled it on the fire, & cleansed it, add thereto a pretty quantity of life honey and as much alum, then with a setrindge or such like wash the sores therewith very warm.   

A red water for any canker.  
Take a gallond of running water, and boil it to a pottle, then put to it a handful of red sage, a handful of Cellandine, a handful of Honysuckles, a handful of woodbine leaves & flowers, then take a pennyworth of grains made into fine powder, and boil all very well together, then put to it a quart of the best life honey of a year old, and a pound of Roch alum, let all boil together till it come to a pottle, then strain it and put it into a close vessel, and therewith dress and anoint the sores as occasion serves, it will heal any canker or ulcer, and cleanse any wound; It is best to be made at Midsummer.   

To clear the eyes.  
Take the flowers and roots of Primrose clean washed in running water, then boil them in fair running water the space of an hour, then put thereto a pretty quantity of white copperess, and then strain all through a linen cloth and so let it stand a while, and there will an Oil appear upon the water, with that oil anoint the lids and the brows of your eyes, and the temples of your head, and with the water wash your eyes, and it is most sovereign.   

Another for the sight.  
Take F●fteene seeds of Gyneper, and as many Gromell seeds, fine branches of Fenell, beat them all together, then boil them in a pint of old ale till three parts be wasted; then strain it into a glass, and drop thereof three drops into each eye at night, and wash your eyes every morning for the space of fifteen days with your own water, and it will clear any decayed sight whatsoever.   

For sore eyes.  
Take red Snails, and seeth them in fair water, and then gather the oil that ariseth thereof, and therewith anoint your eyes morning and evening.   

For sick eyes.  
Take a gallond or two of the dregges of strong ale & put thereto a handful or two of Comyne, and as much salt, and then distil it in a Limbeck, and the water is most precious to wash eyes with.   

F●r 〈◊〉 eyes.  
Take Cellandine, Rue, Chervile, Plantain, and anise, of each alike, and as much fennel, as of all the rest, stamp them all well together, then let it stand two days and two nights, then strain it very well and anoint your eyes morning and evening therewith.   

For the pin and web in the eye.  
Take an egg, and roast extreme hard, then take the white being very hot and lap in it as much white copperess as a pease and then violently strain it through a fine cloth, than put a good drop thereof into the eye, and it is most sovereign.   

A powder for the pin and web in the eye.  
Take two drams of prepared Tussia, of Sandragon one dram, of Sugar a dram, bray them all very well together till they be exceeding small, then take of the powder & blow a little thereof into the eye, and it is sovereign.   

A precious water for the eyes.  
Take of Red rose leaves, of Smalladge, of Maiden hair, Eusaace, endive, succory, red fennel, hill-wort, and cellandine, of each half a quarter of a pound, wash them clean and lay them in steep in white wine a whole day, than still them in an ordinary still, & the first water will be like gold, the second like silver, and the third like balm, any of these is most precious for sore eyes, and hath recovered sight lost for the space of Ten years, having been used but four days.   

To make hair to grow  
Take the leaves of willow, and boil them well in oil and therewith anoint the place where you would have any hair to grow, whether upon head or beard.   

Another.  
Take Treacle water and honey, boil them together, and wet a cloth therein, and lay it where you would have hair to grow, and it will come speedily.   

For a pimpled or red saucy face.  
Take nine or ten eggs and roast them very hard, then put away the yolks, & bray the whites very small with three or four ounces of white Copporas till it be come to perfect ointment, then with it anoint the face moring and evening for the space of a week and more.   

For the rheum  
Take the rind of Issop, and boil it or burn it and let the fume or smoke go into the mouth and it it will stay any rheum falling from the head.   

For hoarseness in the throat.  
Take a pint of running water, and three spoonfuls of honey and boil them together and skime off the filth, than put thereto on ounce of small Raisins, and strain it well through a cloth, and so drink it morning and evening.   

For a dangerous cough.  
Take Aquavitae and salt, and mix it with strong old ale and then heat it on the fire, and therewith wash the souls of the feet when you go to bed.   

For the dry cough.  
Take of clean Wheat and of clean Barley of each a like quantity, and put them into a gallond and a half of fair water, and boil them till they burst, then strain it into a clean vessel, and add thereto a quartern of fine Lycoras powder, and two pennyworth of gumme-Arabecke, then boil it over again and strain it, and keep it in a sweet vessel, and drink thereof morning and evening.   

For the tissick.  
Take the best wort and let it stand till it be yellow, then boil it and after let it cool, then put to it a little quantity of barm and saffron, and so drink of it every morning and evening while it lasteth, otherwise take horehound, violet leaves, and Isop, of each a good handful, seeth them in water, and put thereto a little Saffron, Lycoras, and Sugar-candy, after they have boiled a good while, then strain it into an earthen vessel, and let the sick drink thereof six spoonful at a time morning and evening; or lastly, take the lungs of a Fox, and lay it in rose-water, or boil it in rose-water, then take it out and dry it in some hot place without the sun, than then beat it to powder with Sugar-candy, and eat of this powder morning and evening.   

For griefs in the stomach.  
To ease pain in the stomach, take Endive, Mints, of each a like quantity, and steep them in white Wine a day's space, then straining it and adding thereunto a little Cinnamon and Pepper, give it to the sick person to drink, and if you add thereto a little of the powder of Horse-mint and Calamint, it will comfort the stomach exceedingly, and occasion swift and good digestion.   

For spitting of blood.  
For spitting of blood, whether it proceed of inward bruises, overstraining or such like, you shall take some pitch, and a little Sperma Caeti, and mix it with old ale and drink it, and it will stay the the flux of blood: but if by means of the bruise any outward grief remain, than you shall take the herb Brockellhempe, and frying it with sheep's tallow lay it hot to the grieved place, and it will take away the anguish.   

For vomiting:  
To stay the flux of vomiting take Wormwood, and sour bread toasted of each like quantity, & beat them well in a mortar, then add to them as much of the juice of mints, and the juice of Plantain as well bring it to a thick salve: then fry them all together in a frying-pan, & when it is hot lay it plaster wise to the mouth of the stomach, then let the party drink a little white wine and chervil water mixed together, and then steep sour toasted bread in very strong Vinegar, wrapped it in a fine cloth and let the sick party smell thereto, and it will stay the excess of vomiting, and both comfort and strengthen the stomach.   

To force one to vomit.  
If you would compel one to vomit, take half a spoonful of Stonecrop, and mix it with three spoonful of white wine and give it to the party to drink, and it will make him vomit presently, but do this seldom and to strong bodies, for otherwise it is dangerous.   

For the Iliaca passio.  
For the Iliaca passio, take of Polipody an ounce, and stamp it, then boil it with prunes & violets in sennell-water or Anni-seeds-water, take thereof a good quantity, then strain it and let the party every morning and evening drink a good draught thereof.   

Additions, to the diseases of the stomach. For the stomach.  
If the stomach be troubled with wind or other pain, take Commine and beat it to powder, and mix with it red wine, and drink it at night when you go to bed, diverse nights together.   

For the Illica passio.  
Take Brokelime roots and leaves & wash them clean and dry them in the Sun, so dry that you may make powder thereof, then take of the powder a good quantity, and the like of Treacle, and put them in a cup with a pretty quantity of strong o●d ale and stir them well together, and drink thereof first and last morning and evening for the space of three or four days, and if need do require, use the same in the broths you do eat, for it is very sovereign.   

For pain in the breast.  
Take Hartshorne or ivory beaten to fine powder, and as much Cinnamon in powder, mix them with Vinegar, and drink thereof to the quantity of seven or eight spoonfuls.   

For the Mother.  
Take the water of Mouseare, and drink thereof the quantity of an ounce and a half or two ounces, twice or thrice a day, or otherwise take a little Nutmeg, a little cinnamon, a little Cloves, a little Mace, and a very little Ginger, and the flowers of Lavender, beat all unto a fine powder, and when the passion of the mother cometh, take a chaffingdish of good hot coals, and bend the Patient forward, and cast of the powder into the Chaffingdish, so as she may receive the smoke both in at her nose and mouth, and it is a present cure.   

Obstructions of the liver.  
Against obstructions in the Liver, take Aniseeds, Ameos, Burnet, Camomile, and the greater Centuary, and boil them in white wine with a little honey, and drink it every morning and it will cure the obstructions, and cleanse the Liver from all imperfection.   

Against the heat of the Liver.  
Against the heat and inflammation of the Liver, take Endive dried to powder, and the meal of Lupin seeds, and mix it with honey and the juice of Wormwood, make a cake thereof and eat it, and it will assuage the great heat and inflammation of the Liver, and take away the pimples and redness of the face which proceedeth from the same.   

For the Pleurisy.  
To prevent a Pleurisy a good while before it come, there is no better way then to use much the exercise of ringing, or to stretch your arms upward▪ so as they may bear the weight of your body, and so to swing your body up and down a good space: but having caught a Pleurisy and feeling the gripes, stitches, and pangs thereof, you shall presently cause the party to be let blood, & then take the herb Althaea or Hollyhocke, and boil it with vinegar and linseed till it be thick plasterwise, and then spread it upon a piece of Allom Leather, and lay it to the side that is grieved, and it will help it.   

A plaster for a stitch.  
To help a stitch in the side or else where, take Doves dung, red Rose leaves and put them into a bag, and quilt it: then throughly heat it upon a Chaffingdish of coals with vinegar in a platter: then lay it unto the pained place as hot as may be suffered, and when it cooleth heat it again.   

Heat in the Liver.  
For any extraordinary heat or inflammation in the Liver, take Barbaries and boil them in clarified whey, and drink them, and they will cure it.   

For the Consumption.  
If you will make a Cordial for a Consumption or any other weakness: take a quart of running water, a piece of Mutton and a piece of Veal, and put them with the water into a pot, then take of Sorrel, violet leaves, spinach, Endive, 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 strain the yolk of an egg 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 drink it as warm as may be.   

To staunch b●o●d.  
To staunch blood, take the herb Shepheards-purse, (if it may be gotten) distilled at the Apothecaries, and drink an ounce thereof at a time morning and evening, and it will stay any flux of blood natural or unnatural, but if you cannot get the distilled water, then boil a handful of the herb with Cinnamon, and a little Sugar, in Claret wine, and boil it from a quart to a pint, and drink it as oft as you please: also if you but rub the herb between your hands, you shall see it will soon make the blood return.   

For the yellow jaundices.  
For the Yellow jaundisse, take two penny worth of the best English Saffron, dry it, and grind it to an exceeding fine powder, then mix it with the pap of a roasted apple, and give it the diseased party to swallow down, in the manner of a Pill, and do thus diverse mornings together, and without doubt, it is the most present cure that can be for the same, as hath been often times proved.   

For the yellow 〈◊〉.  
For the Yellow jaundisse take Pimpernell and Chickeweed, stamp them and strain them into posset ale, and let the party drink thereof morning and evening.   

For a desperate yellow iaun●isse  
For the Yellow jaundisse which is desperate and almost past cure: Take sheep's dung new made, and put it into a cup of Bear or Ale, and close the cup fast, and let it stand so all night, and in the morning take a draught of the clearest of the drink, and give it unto the sick party.   

For the black jaundisse.  
For the black jaundisse take the herb called Penyryall, and either boil it in white Wine, or drink the juice thereof simply by itself to the quantity of three or four spoonful at a time, and it will cure the black jaundisse.   

Additions, To the disease's of the liver For wasting of the Liver.  
Take of Hyssop, Parsley, and Harts-tongue, of each a like quantity, and seeth them in wort till they be soft, then let it stand till it be cold, and then drink thereof first and last, morning and evening.   

A restorative for the Liver.  
Take Fenel roots, and Parsley roots, of each a like, wash them clean, and pil off the upper bark, and cast away the pith within, then mince them small, then put them to three pints of water, and set them over the fire, then take figs and shred them small, Lyeoras' and break it small, and put them to the herbs, and let all boil very well, then take Sorrel and stamp it and put it to the rest, and let it boil till some part be wasted, then take a good quantity of honey and put to it and boil a while, then take it from the fire and clarify it through a strainer into a glass vessel, and stop it very close, then give the sick to drink thereof morning and evening.   

To heal a ring worm coming of the heat from the liver.  
Take the stalk of Saint Mary Garcicke, and burn it, or lay it upon a hot tile stone until it be very dry, and then beat it into powder, and rub the sore therewith till it be whole.   

To staunch blood.  
Take Wool in the Walkmil that cometh from the cloth and flieth about like Down, and beat it into powder, then take thereof and mix it with the white of an egg and wheat flower, and stamp them together, then lay it on a linen cloth or Lint and apply it to the bleeding place, and it will staunch it.   

For great danger in bleeding  
If a man bleed and have no present help, if the wound be on the foot, bind him about the ankle, if in the legs bind him about the knee, if it be on the hand, bind him about the wrist; if it be on the arm bind him about the brawn of the arm, with a good list, and the blood will presently staunch.   

For a stitch.  
Take good store of Cinnamon grated, and put it into posset Ale very hot and drink it, and it is a present cure.   

A bath for the Dropsy.  
Take a gallond of running water, and put to it as much salt as will make the water salt as the Sea water, then boil it a good while, and bathe the Legs therein as hot as may be suffered.   

For the dropsy.  
For the Dropsy, take Agnus castus, Fennel, Affodill, dark Walwort, Lupins and Wormwood, of each a handful, and boil them in a gallon of white Wine, until a fourth part be consumed: ☞ then strain it, and drink it morning and evening half a pint thereof, and it will cure the Dropsy; but you must be careful that you take not Daffodil for Affodil.   

Pain in the Spleen.  
For pain in the Spleen, take Agnus castus, Agrimony, Aniseeds, Centuary the great, and Wormwood, of each a handful, & boil them in a gallon of white wine, then strain it and let the patient drink diverse mornings together half a pint thereof; and at his usual meals let him neither drink Ale, Beer, nor Wine, but such as hath had the herb Tamoriske steeped in the same, or for want of the herb, let him drink out of a cup made of Tamoriske wood, and he shall surely find remedy.   

For pain in the side.  
For any pain in the side, take Mugwort and red Sage, & dry them between two tile stones, and then put it in a bag, and lay it to your side as hot as can be endured.   

For fatness and short breath  
To help him that is exceeding fat, pursy, and short breathed: take honey clarified, and bread unleavened & make toasts of it, and dip the toasts into the clarified honey, and eat this diverse times with your meat.   

Additions, To the diseases of the Spleen.  
Take a lump of iron or steel, and heat it red hot, and quench it in Wine, then give the wine to the sick party to drink.   

For the Spleen, For the stopping of the Spleen.  
Take Fenel seeds and the roots, boil them in water, and after it is cleansed put to it honey and give it the party to drink, then seeth the herb in oil and wine together, and plaster wise apply it to the side.   

For the hardney of the Spleen.  
Make a plaster of Wormwood boiled in oil, or make an ointment of the juice of Worm wood, of Vinegar, armoniac, Wax, and Oil, mixed and melted together, and anoint the side therewith, either in the Sun, or before the fire.   

Diseases of the heart.  
Take the powder of Galingal, and mix it with the juice of Borage, and let the offended party drink it with sweet wine.   

For the passion of the heart. 〈◊〉 heart sickness.  
Take Rosemary and Sage, of each an handful, and seeth them in white wine or strong Ale, and then let the patient drink it lukewarm.   

For fatness a● about the hart.  
Take the juice of Fenell mixed with honey, and seeth them together till it be hard, and then eat it Evening and Morning, and it will consume away the fatness.   

For the wind Colic.  
For the wind Colic, which is a disease both general and cruel, there be a world of remedies, yet none more approved than this which I will repeat: you shall take a Nutmeg sound and large, and divide it equally into four quarters: the first morning as soon as you rise eat a quarter thereof; the second morning eat two quarters, and the third eat three quarters, and the fourth morning eat a whole Nutmeg, and so having made your stomach and taste familiar therewith, eat every morning whilst the Colic offendeth you a whole Nutmeg dry without any composition, and fast ever an hour at least after it, and you shall find a most unspeakable profit which will arise from the same.   

The Wind Colic  
For the wind Colic, take a good handful of clean wheat meal as it cometh from the Mil, and two eggs, and a little wine-vinegar, and a little Aquavitae, and mingle them altogether cold, and make a cake of it, and bake it on a gridyron with a soft fire, and turn it often and tend it with basting of Aquavitae with a feather; then lay it somewhat higher than the pain is, rather than lower.   

For the Laske.  
For the Laske or extreme scouring of the belly, take the seeds of the Woodrose, or Bryer-rose, beat it to pouded, and mix a dram thereof with an ounce of the conserve of Sloes and eat it, and it will in a short space bind and make the belly hard.   

For the bloody flux.  
For the bloody-fluxe, take a quart of Red-wine, and boil therein a handful of Shepherd's purse till the herb be very soft: then strain it, and add thereto a quarter of an ounce of Cinnamon, and as much of dried Tanners bark taken from the ouze, and both beaten to fine powder, then give the party half a pint thereof to drink morning and evening, it being made very warm, and it will cure him.   

To stay a laske.  
To stay a sore Laske, take Plantain water and Cinnamon finely beaten, and the flowers of Pomgranats, and boil them well together, then take Sugar, and the yolk of an egg, and make a candle of it, and give it the grieved party.   

For the Flux.  
For the Flixe take a Stag's pizzle dried and grated and give it in any drink, either in Beer, Ale, or Wine, and it is most sovereign for any Flix whatsoever: So is the jaw bones of a Pike, the teeth and all dried and beaten to powder, and so given the party diseased in any drink whatsoever.   

For the worst Flux.  
To cure the worst bloody Flix that may be, take a quart of red-wine, and a spoonful of Commin-seede, boil them together until half be consumed, then take Knotgrass and Shepherd's purse, and Plantain, and stamp them several, and then strain them and take of the juice of each of them a good spoonful, and put them to the wine, and so seeth them again a little: then drink it lukewarm, half overnight, and half the next morning: and if i● fall out to be in Winter, so that you cannot get the herbs, then take the water of them herbs distilled, of each 3 spoonfuls, and use it as before.   

For costivents.  
For extreme costiveness, or binding in the body, so as a man cannot avoid his excrements, take Anniseedes, Fennicreet, linseeds, and the powder of Pyonie: of each half an ounce, and boil them in a quart of white wine, and drink a good draught thereof, and it will make a man go to the stool orderly, and at great ease.   

For worms.  
For worms in the belly, either of child or man, take Aloes Cikatrine, as much as half 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 pill fasting in the morning, or else mix it with three or four spoonful of Muskadine, and so let the party drink it, and it is a present cure: But if the child be either so young, or the man so weak with sickness, that you dare not administer any thing inwardly, than you shall dissolve your Alces in the oil of Savine, making it salue-like thick, then plasterwise spread it upon Sheep's Leather, and lay it upon the navel and mouth of the stomach of the grieved party, and it will give him ease; so will also unset Leeks chopped small and fried with sweet butter, and then in a linen bag apply it hot to the navel of the grieved party.   

Additions, 〈◊〉 the diseases 〈…〉  
Take a quart of red w●ne, and put to it three yolks of eggs, and a penny worth of long pepper and grains, and boil it well and drink it as hot as can be suffered, or otherwise take an ounce of the inner bark of an Oak, and a pennyworth of long Pepper, and boil them in ● pint and better of new Milk, and drink it hot first and last, morning and evening.   

〈…〉  
Take an egg and make a little hole in the top, and put out the white, the fi●●t up again with Aquavitae, stirring the egg and Aquavitae till it be hard, then let the party eat the egg and it will cure him, or otherwise take a pint of red wine and nine yolks of eggs, and twenty pepper corns small beaten, let them seethe until they be thick, then take it off and give the diseased party to eat nine spoonful morning and evening.   

〈◊〉 ●asie 〈◊〉.  
Take of Rue and Beets a like quantity, bruise them & take the juice, mix it with clarified honey, and boil it in red wine, and drink it warm first and last morning and evening.   

〈◊〉 two 〈…〉.  
Take Mercury, Sinkefoile, and Mallows, and when you make pottage or broth with other herbs, let these herbs before named, have most strength in the pottage, and eating thereon it will give you two stools and no more.   

〈…〉  
Take two spoonful of the juice of ivy Leaves, and drink it three times a day, and it will dissolve the hardness.   

Against 〈…〉.  
Take the barks of the roots of the Elder tree, and stamp it, and mix it with old Ale, and drink thereof a good hearty draught.   

〈◊〉 the wind 〈◊〉.  
Take the crumbs of white bread, and steep it in Milk, with Allom, and add Sugar unto it and eat it, ● it will open the belly.   

For the 〈…〉.  
Take the kirnels of three Peach stones, and bruise them, seven corns of case pepper, and of sliced ginger a greater quantity then of the pepper, pound all together grossly and put it into a spoonful of (Sack which is the best) or else white wine or strong ale, and drink it off in a great spoon, then fast two hours after and walk up and down if you can, if otherwise, keep yourself warm, and beware of melancholy. It may be an enemy at all times.   

For the Rupture.  
Take of Daisies, comfrey, Polpodi, of the oak and Auens of each half a handful, two roots of Osmund▪ boil them in strong Ale and honey▪ and drink thereof morning, noon, and night, and it will heal any reasonable rupture. Or otherwise take of Smallage, Comfrey, setwell, polypody that grows on the ground like fern, daisies, and mores, of each a like, stamp them very smal●, & boil them well in Barm, until it be thick like a pultis, and so keep it in a close vessel, & when you have occasion to use it, make it as hot as the party can suffer it, and lay it to the place grieved, then with a truss, truss him up close, & let him be careful for straining of himself, and in a few days it will knit, during which cure give him to drink a draught of red wine, and put therein a good quantity of the flower of fetches finely bolted stirring it well together, and then fast an hour after.   

For the stone.  
For the violent pain of the stone, make a posset of milk and sack, then take off the curd, and put a handful of Camom●ll flowers into the drink, than put it into a pewter pot and let it stand upon hot imbers, so that it may dissolve: and then drink it as occasion shall serve: 
Another.  Other for this grief take the stone of an Ox gall, and dry it in an oven, than beat it to powder, and take of it the quantity of a hasill-nut with a draught of good old ale or white wine.   

The colic and stone.  
For the Colic and stone, take hawthorn berries, the berries of sweet briers, and ashen keys, and dry them every one severally until you make them into powder, than put a little quantity of every one of them together, then if you think good put to it the powder of Liquorice and Ann●seeds, to the intent that the party may the better take it, then put in a quantity of this powder in a draught of white wine, and drink it fasting. 
Another.  Otherwise you may take Smallage-seede, Parsey, Lovage, Saxifrage, and broom seed, of each one of them a little quantity, beat them into a powder, and when you feel a sit of ei●her of the diseases, eat of this powder a spoonful at a time either in pottage, or else in the broth of a chicken, and so fast two or three hours after.   

A powder for the colic and stone.  
To make a powder for the colic and stone, take fennel, parsley-seede aniseed, and carraway seed, of each the weight of six pence, of gromel seed saxfrage seed, the roots of Filapendula, and liquorice, of each the weight of twelvepences, of galangal▪ spikenard, and Cinnamon, of each the weight of eight pence, of Seena the weight of 17. shillings, good weight, bea●e them a●l to powder and searce it, which will weigh in all 25. shillings & 6 pence: This powder is to be given in white wine and sugar in the morning fasting, & so to continue fasting two hours after; and to take of it at one time the weight of ten p●nce or twelve pence.   

Another.  
Other Physicians for the stone take a quart of rhenish or white wine, and two lemons, and pair the upper rind thin, and slice them into the wine, and as much white so●pe as the weight of a groat, and boil them to a pint, and put thereto sugar according to your discretion; and so drink it keeping yourself warm in your bed, and lying upon your back.   

For the stone in the reynes.  
For the stone in the r●ynes, take Ameos, Camomile, Maidenhair, Sparrow-tongue, and Filapendula, of each a like quantity, dry it in an oven, and then beat it to powder, and every morning drink half a spoonful thereof with a good draught of white wine, and it will help.   

For the stone in the bladder.  
For the stone in the bladder, take a Radish-roote and slit it cross twice, then put it into a pint of white wine, and stop the vessel exceeding close: then let it stand all one night, and the next morning drink it off fasting, and thus do diverse mornings together, & it will help.   

A powder fo● the stone in the bladder.  
For the stone in the bladder take the kernels of slo●s and dry them on a tile-stone, than beat them to powder, then take the roots of Alexander's, parsley, pellitory, and hol●hocke, of every of their roots a like quantity, and seeth them all in white wine, or else in the broth of a young chicken: then strain them into a clean vessel, and when you drink of it, put into it half a spoonful of the powder of slow kernels. Also if you take the oil of Scorpion, it is very good to anoint 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 mallows, hollyhock, and lily roots, and linseed, pellitory of the wall, and seeth them in the broth of a sheep's head, and bathe the reynes of the back therewith oftentimes, for it will open the straightness of the water conduits, that the stone may have issue, and assuage the pain, and bring out the gravel with the urine: but yet in more effect, when a plaster is made and laid unto the reins and belly immediately after the bathing.   

A water for the stone.  
To make a water for the stone, take a gallond of new milk of a red Cow, and put therein a handful or Pellitory of the wall, and a handful of wild time, and a handful of Saxifrage & a handful of Parsley, & two or three radish roots sliced and a quantity of Philipendula roots, let them lie in the milk a night, and in the morning put the milk with the herbs into a still, and distil them with a moderate fire of char coal or such like: then when you are to use the water, take a draught of rhenish wine or white wine, and put into it five spoonful of the distilled water, and a little sugar and nutmeg sliced, and then drink of it, the next day meddle not with it, but the third day do as you did the first day, and so every other day for a week's space.   

Difficulty of Urine.  
For the difficulty of urine, or hardness to make water, take Smallage, Dill, Any-seeds and Burnet, of each a like quantity, and dry them and beat them to fine powder, and drink half a spooefull thereof with a good draught of white wine.   

For hot urine.  
If the Urine be hot and burning, the party shall use every morning to drink a good draught of new milk and sugar mixed together, and by all means to abstain from beer that is old, hard, and tart, & from all meats and sauces which are sour and sharp.   

For the strangullion.  
For the strangullion, take Saxifrage, Polipody, of the Oak, the roots of beans, and a quantity of Raisins, of every one three handful 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, & give the sick to drink morning and evening a spoonful at once.   

For pissing in bed.  
For them that cannot hold their water in the night time, take Kids hoof and dry it and beat it into powder, and give it to the patient to drink, either in bee●● or ale four or five times.   

For the rupture.  
For the rupture or bursnesse in men, take Comphry and F●rn●osmund, and beat them together with yellow wax and Deer suet until it come unto a salve, and then apply it unto the broken place, and it will knit it: also it shall good for the party to take Comphry roots, and roast them in hot imbers as you roast Wardens, and let the party eat them, for they are very sovereign for the rupture, especially being eaten in a morning fasting, and by all means let him wear a strong truss till he be whole.   

Additions, To the diseases of the reins & bladder.  
Take Goats claws and burn them in a new earthen pot to powder, then put of the powder into broth or pottage and eat it therein, or otherwise take Rue, Parsley, and gromel, and stamp them together and mix it with wine and drink it.   

For he that can not hold his water.  
Take Agnus castus and Castoreum and seeth them together in wine and drink thereof, also seeth them in vinegar and hot lap it about the privy parts, and it will help.   

For the Gonorea or s●e●ding of seed.  
Take Malmsey and Butter, and warm it and wash the reins of the back, whereupon you find pain, then take oil of mace and anoint the back therewith.   

For weakness in the back.  
First wash the reins of the back with warm white wine, then anoint all the back with the ointment called Perstuaneto.   

For heat in the R●ines. For comforting and strengthening of the back.  
Take a leg of Beef, a handful of Fenel roots, a handful of parsley roots, two roots of comphry, one pound of raisins of the Sun, a pound of damask prunes, and a quarter of a pound of dates, put all these together, and boil them very soft with six leaves of n●p, six leaves of clary, twelve leaves of bittany of the wood, and a little heart's tongue, when they are sod very soft, take them into the same broth again with a quart of sack, and a pennyworth of large mace, and of this drink at your pleasure.   

For the Hemeroides.  
For the Hemeroides, which is a troublesome and a sore grief, take of Doll, Dogge-fennell, and Pellitory of Spain, of each half a handful, and bea●e it in a mortar with sheep's suet and black soap till it come to a salve, and then lay it plasterwise to the sore, and it will give the grief ease.   

For the piles or Hemeroids.  
For the piles or Hemerods', take half a pint of ale, and a good quantity or pepper, and as much allome as a walnut: boil all this together till it be as thick as birdlime or thicker, this done take the juice of white violets, and the juice of houseleek, and when it is almost cold, put in the juice and strain them all together, and with this ointment anoint the sore place twice a day. Otherwise for this grief take lead and grate it small, and lay it upon the sores: or else take muskles dried and beat to powder, and lay it on the sores.   

For the falling of the fundament▪  
If a man's fundament fall down through some cold taken or other cause, let it be forthwith put up again: then take the pounder of Town cresses dried, and strew it gently upon the fundament, and anoint the reins of the back with honey, 
Additions, to the diseases of the p●e part.  and then about it strew the powder of Cummin and Calasine mixed together, and ease will come thereby.   

For the Hemeroids.  
Take a great handful of orpyns, and bruise them between your hands till they be like a salve, and then lay them upon a cloth & bind them fast to the fundament.   

For the green sickness.  
To help the green sickness, take a pottle of white wine and a handful of Rosemary, a handful of wormwood, an ounce of cardus benedictus seed, a dram of Cl●●es: all these must be put into the white wine in a jug, and covered very close, and let it steep a day and a night before the party drink of it, then let her drink of it every morning and two hours before supper: and to take it for a fortnight, and let her stir as much as she can, the more the better, and as early as she can: Otherwise for this sickness take Isop, Fennell, and Pennyroyal, of these three one good handful, take two ounces of Currants, seeth these in a pint of fair water to the half, then strain the herbs from the liquor, and put thereto two ounces of fine sugar, & two spoonfuls of white wine vinegar, let the party drink every morning four spoonfuls thereof and walk upon it.   

To increase a woman's milk.  
To increase a woman's milk, you shall boil in strong posset-ale good store of Colworts, and cause her to drink every meal of the same, also if she use to eat boiled Colworts with her meat, it will wonderfully increase her milk also.   

To dry up milk.  
To dry up woman's milk, take red sage, and having stamped it and strained the juice from the same, add thereunto as much wine vinegar, and stir them well together, then warming it on a flat dish over a few coals steep therein a sheet of brown paper, then making a hole in the midst thereof for the nipple of the breast to go through, cover all the breast over with the paper, and remove it as occasion shall serve, but be very careful it be laid very hot to. Some are of opinion, that for a woman to milk to her breasts upon the earth will cause her milk to dry, but I refer it to trial.   

A pultus for sore breasts in women.  
To help women's sore breasts, when they are swelled or else inflamed: Take violet leaves and cut them small, and seeth them in milk or running water with wheat bran, or wheat bread crumbs: then lay it to the sore as hot as the party can endure it.   

For ease in child bearing.  
If a woman have a strong and hard labour: Take four spoonful of another woman's milk, and give it the woman to drink in her Labour, and she shall be delivered presently.   

Child dead in the womb.  
If a woman by mischance have her child dead within her, she shall take vitander, Felwort, and pennyroyal, and stamp them, and take of each a spoonful of the juice, and mix it with old wine and give it her to drink, and she shall soon be delivered without danger.   

Apur●sle to conceive.  
To make a woman to conceive, let her either drink Mugwort steeped in wine, or else the powder thereof mix●● with wine, as shall best please her taste.   

Additions, To 〈…〉.  
Take the powder of Coral finely ground and eat it in a ●ear● egg and it will st●y the flux.   

To 〈◊〉 women ●●owers. Against the flowers.  
Against women's T●●mes make a pessary of the juice of Mugwort, o● the water that it is ●●dden in and apply it▪ but if it be for the flux● of the flowers, take the juice of plantain and drink i●●ed wine.   

For the matrix.  
Take a Fomentation made of the water wherein the Leaves and flowers of Tu●son is sodden to drink up the superfl●t●es of the Matrixe, it cleanseth the entrance, but this herb would be gathered in harvest; if a woman have pain in the Matrixe, set on the fire water that Amomum hath been sodden in, and of the decoction make a pessary and it will give ease.   

A general●ing for a 〈◊〉 in 〈◊〉.  
Take two or three eggs, and they must be neither r●st nor ●aw but between both, and then take butter that salt 〈◊〉 came in, and put it into the eggs and sup them off, and eat a piece of brown bread to them and drink a draught of small Ale.   

To diliuer the de●d 〈◊〉.  
Take the root of Ar●sto●ochia rotunda and boil it in wine and oime; make a fomentation thereof and it helps.   

To increase milk.  
Take the buds and tender crops of Briony, and boil them in broth or pottage, and let the woman eat thereof, it is sovereign.   

For a woman that is n●● brought in bed, and soundeth much.  
Take Mugwort, motherwort, and mints, the quaintity of a handful in all, seeth them together in a pint of malmsey, and give her to drink thereof two or three spoonful at a time, and it will appeaseth her swooning.   

To provoke sleep.  
Take Henbane stamped and mixed with vinegar and apply it plaster wise over all the forehead, and it will cause sleep.   

For s●re breasts.  
Take Sage, Smallage, mallows, and Plantain, of each an handful beat them all well in a mortar, then put unto them oatmeal and milk, and spread it on a fine linen clothe an inch thick, and lay it to the breast or breasts, or otherwise take white bread Leaven and strain it with Cream, and put thereto two or three yolks of eggs, Salt, oil, or oil of Roses, and put it upon a soft fire till it be warm, and so apply it to the breast   

For Morphew of both kinds.  
For Morphew, whether it be white or black, take of the Lethargy of gold a dram, of unwrought Brimstone two drams, beat them into fine powder, then take of the oil of Roses, and Swine's grease, of each a like quantity, and grind them all together with half a dram of camphire and a little venegar, and anoint the same therewith morning and evening.   

To breed hair.  
To breed hair, take Southern-wood and burn it to ashes, and mix it well with common oil, then anoint the bald place therewith morning and evening, and it wi● breed hair exceedingly.   

For the Gout.  
For the gout, take Aristolochia rotunda, Althaea Bettony, and the roots of wild Neepe, and the roots of the wild dock cut in pieces after the upper Rind is taken away, of each a like quantity, boil then all in running water till they be soft and thick: then stamp them in a mortar as small as may, and put thereto a little quantity of chimney soot, and a pint or be●ter of new milk of a Cow which is all of one entire colour, and as much of the urine of a man that is fasting, and having stirred them all well together, boil them once again on the fire, then as hot as the party can suffer it, apply it to the grieved place, and it will give him ease.   

For the Ciatica  
For the Cyatica, take of Mustard seed a good handful, and as much in weight of Honey, and as much in weight of figs, and crumbs of white bread half so much, then with strong vinegar beat it in a mortar till it come unto a salve, then apply it unto the grieved place, and it will give the grieved party ease, so will also a plaster of Oxicrotium, if it be continually warm upon the same.   

For any pain o● swelling, or the stinging of Venomous beasts.  
To help all manner of swellings or aches, in what part of the body soever it be, or the stinging of any venomous beast, as Adder, Snake, or such like: take Horehound, Smallage▪ Porrets, small mallows, and wild tansy, of each a like quantity, and bruise them or cut them small: then seeth them altogether in a pan with Milk, oatmeal, and as much Sheep's suet, or Deer suet as an Hen's egg, and let it boil till it be a thick plaster, then lay it upon a blue woollen cloth, and lay it to the grief as hot as one can suffer it.   

For swellings in the leg or feet.  
For any swelling in the legs or feet, take a good handful of water Cresses and shred them small▪ and put them in an earthen pot, and put thereto thick Wine Lees, and wheat bran, and Sheep's suet, of each of them alike quantity, and let them boil together until they be thick, then take a linen cloth bind it about the sore and swelling as hot as the party grieved can endure it, & let it remain on a whole night, and a day without any removing, and when you take it away lay to it a fresh plaster, hot, as before, and it will take away both the pain and the swelling. Other Surgeons for this grief take honey and beer and heat them together, and therewith bathe the swelling both morning and evening.   

A water to wash a sore with.  
To wash any sore or Ulcer, take running water and Bolcarmoniacke and Camphire, and boil them together and dip in a cloth, and lay it to the sore as hot as may be endured, also Plantain Water is good to kill the heat of any sore: or if you take Woodbine leaves and bruise them small, it will heal a sore; or if you wash a sore with Verivyce, that hath been burnt or scalded, it is a present remedy.   

A pultis for a sore.  
There be diverse others which for this grief, take the green of Goose dung and boil it in fresh butter, then strain it very clean and use it. Also Salad oil and Snow water beaten together, will cure any scald or burning.   

For any old sore.  
To cure any old sore how grievous soever it be, take of new milk three quarts, a good handful of Plantain and let it boil till a pint be consumed: then add three ounces of Allom made in powder, and one ounce and a half of white Sugar candy powdered. Also then let it boil a little till it have hard Curd, then strain it, with this warm wash the Ulcer, and all the member about it: then dry it, and lay upon the ulcer, unguentum Basilicon spread on lint, and your diminium plaster over it, for this strengtheneth and killeth the itch: but if you find this is not sharp enough, then take of milk a quart, Allom in powder two ounces, vinegar a spoonful, when the milk doth seethe, put in the Allom and vinegar: then take off the curd, and use the rest as was before said, and it will cure it.   

For any scabs or itch.  
For scabs or itch take unguentum populion, and therewith anoint the party and it will help, but if it be more strong and rank, take an ounce of Nerve oil, and three pennyworth of Quicksilver, and beat and work them together, until you see that assuredly the Quicksilver is Killed, then let the party anoint therewith the palms of his hands, the boughs at his elbows, his arm pits and hams, and it will cure all his body.   

For the Leprosy.  
To cure the Leprosy, take the juice of colworts, and mix it with Allom and strong Ale, and anoint the Leper therewith morning and evening, and it will cleanse him wonderfully, especially if he be purged first, and have 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 boil them together, and dip in a fine Linen cloth, and as it cools dip it well of both sides, then lay it upon another fair cloth upon a table, and then fold up a cloth in your hands, and all to slight it with the cloth, then take as much as will cover the grieved place.   

Privy parts burnt.  
If any man have his privy parts burnt, take the ashes of a fine Linen cloth in good quantity, and put it into the former oil of eggs, and anoint the sore member therewith, and it will cure it.   

For any burning.  
For any burning, take six new laid eggs and roast them very hard, and take out the yolks thereof, & put them into an earthen pot, and set it over the fire on hot embers, and then whilst the eggs look black, stir them with a slice till they come to an oil, which oil take and clarify and put into a glass by itself, & therewith anoint any burning, and it will cure it.   

For any scalding.  
For any scalding with hot water, oil or otherwise; take good cream, & set it on the fire, and put into it the green which grows on a stone wall, take also yarrow, the gr●ene of elder bark and fire grass, and chop them small, then put them into the cream, and stir it well till it come to a oil salve, then strain it and anoint the sore with it.   

A pultis to dry a sore.  
To dry up any sore, take Smallage, Groundsill, wild mallows and violet leaves: chop them small and boil them in milk with bruised Oatmeal and sheep's suet, and so apply it to the sore.   

To eat away dead flesh.  
To eat away dead flesh, take Stubble-wort, and fold it up in a red dock leaf, or red wortleafe, and so roast it in the hot imbers and lay it hot to any sore, and it will fret away all the dead flesh, or otherwise, if you strew upon the sore a little Precipitate it will eat away the dead flesh.   

A water to heal wounds.  
To make a water to heal all manner of wounds, you shall take juph-wort flowers, leaves and roots, and in March or April when the flowers are at the best, distil it, then with that water bathe the wound, and lay a linen cloth well therewith in the wound, and it will heal it.   

To heal any wound.  
To heal any wound or cut in any flesh or part of the body: First if it be fit to be stitched stitch it up, and then take Vnguentum aurum, and lay it upon a pleagant of lint as big as the wound, and then over it lay a diminium plaster made of Salad oil and red lead, and so dress it at lest once in four and twenty hours, but if it be a hollow wound, as some thrust in the body or other members, than you shall take Balsamum cephal●cum, and warming it on a Chafing dish and coals, ●●p the tent therein and so put it into the wound, then lay your plaster of d●m●mum over it, and do thus at least once a day till it be whole.   

For sinews▪ cut or shrunk.  
If a man's sinews be cut or shrunk, he shall go to to the root of the wild neepe which is like woodbine▪ and make a hole in the midst of the root, then cover it well again that no air go out not in, nor rain, nor other moisture: thus let it abide a day and a night, then go and open it, and you shall find therein a certain liquor: then take out the liquor and put it into a clear glass, and do thus every day whilst you find any moisture in the hole; and this must only be done in the months of April and May: then anoint the sore therewith against the fire, then wet a linen cloth in the same liquor, and lap it about the sore, and the ver●ue will soon be perceived.   

To break any 〈◊〉.  
To break any Impostume, and to ripe it only, take the green Mel●●●t plaster, and lay it thereunto, and it is sufficient.   

Additions, ☞ To general 〈◊〉 of Surgery, 〈…〉. For bu●ning, or 〈◊〉, with 〈…〉.  
Take Plantain water, or Salad oil and running water bearen together, and therewith anoint the sore with a feather, till the fire be taken out, then take the white of eggs, and beat them to oil, which done, take a Hare skin and clip the hair into the oil, and make it as thick as you may spread it upon a fine linen cloth, and so lay it upon the sore, and remove it not, until it be whole, and if any rise up of itself, clip it away with your shears, and if it be not perfectly whole, then take a little of the ointment and lay it unto the same place again: otherwise take half a bushel of Glover's shreads of all sorts, and so much of running water as shall be thought convenient to seethe them, and put thereto a good quarter of a pound of Barrowes grease, and then take half a bushel of the down of Cat's tails, and boil them altogether, continually stir●ing them, until they be sodden that they may be strained into an earthen pot or glass, and with it anoint the sore.  
Or else take of Caprefollij, Mouseare, ground-ivy, and Hen's dung of the reddest or of the yellowest, and fry them with May-butter altogether until it be brown, thkn strain it through a clean cloth, and anoint the sore therewith.   

For burnings o● scaldings on the ●●ce.  
Take the middle rind of the Elm tree, and lay it two or three hours in fair running water till it wax copy like glue, and then anoint the sore therewith: Or otherwise, take sheep's tallow and sheep's dung, and mix them together till they come to a salve, and then apply it to the sore.   

An ointment for burning.  
Take Plantain leaves, daisy leaves, the green bark● of Elders, and green Germaunders, stamp them altogether with fresh butter or with oil, then strain it through a linen cloth, and with a feather anoint the sore till it be whole.  
Take of oil Olive a pint, Turpentine a pound, unwrought wax half a pound, R●sen a quarter of a pound, sheep's Suet two pound, then take of Orpents, Smallage, Ragwort, Plantain, and Sickle-wort, of each a good handful, chop all the herbs very small, and boil them in a pan altogether upon a soaking fire, and stir them exceeding much till they be well incorporate together, then take it from the fire and strain all through a strong canvas cloth into clean pots or glasses, and use it as your occasion shall serve, either to anoint, taint, or plaster.   

Ulcers & Sores. A salve for any old sore  
Otherwise take Poplar buds, and Elder buds, stamp and strain them, than put thereto a little Venice-turpentine, Wax, and Rosin, and so boil them together, and therewith dress the sore, or else ●ake two handful of plantain leaves, bray them small, and strain out the juice, then put to it as much woman's milk, a spoonful of honey, a yolk of an egg, and as much wheat flower as you think will bring it to a salve, then make a plaster thereof and lay it unto the sore, renewing it once in four and twenty hours.   

To take away dead flesh.  
Take an ounce of Vnguentum apostolorum, and an ounce of Vnguentum Aegiptiacum, and put them together in a pot being first well wrought together in a bladder, and if the flesh be weak, put to it a little fine white sugar, and therewith dress the sore, or otherwise take only Precypitate in fine powder, and strew it on the sore.   

A water for a 〈◊〉.  
Take a gallon of Smiths sleacke water, two handfuls of sage, a pint of honey, a quart of ale, two ounces of Allom, and a little white copporas, seeth them all together till half be consumed, then strain it, and put it into a clean vessel, and therewith wash the sore. Or otherwise take clean running water and put therein roch alum and madder, and let them boil till the alum and the madder be consumed, then take the clearest of the water and therewith wash the sore.  
Or else take Sage, Fenell, and sinquefoyle, of each a good handful, boil them in a gallond of running water till they be tender, then strain the liquor from the herbs, and put to it a quarter of a pound of roch alum, and let it seeth again a little till the alum be melted, then take it from the fire and use it, thus, dip lint in it warm and lay it to the sore, and if it be hollow apply more lint, then make a little bolster of linen cloth, and wet it well in the water, then wring out the water, and so bind on the bolster close.   

A black plaiste● to heal old s●res and kill inflammation.  
Take a pint of salad oil and put into it six ounces of red lead, and a little ceruse or white lead, than set it over a gentle fire, and let it boil a long season stirring it well till it be stiff, which you shall try in this order; let it drop from your stick or slice upon the bottom of a saucer, and so stand until it be cold, and then if it be well boiled, it will be stiff and very black, then take it off, and let it stand a little, and after strain it through a cloth into a Basin, but first anoint the Basin with Salad oil, and also your fingers, and so make it up into rolls plasterwise, and spread it and apply it as occasion shall serve.   

An ointment to 〈…〉.  
Take mallows and beets, and seeth them in Water, then dry away the Water from them, and beat the herbs well with old Boars grease, and so apply it unto the apostume hot.   

For the stinging o● any ●●der or venomous thing.  
Take a handful of rue and stamp it with rusty Bacon till it come to a perfect salve, and therewith dress the sore till it be whole.   

For any venoming.  
If the party be outwardly venomed, take Sage and bruise it well and apply it unto the sore, renewing it at least twice a day, but if it be inwardly, then let the party drink the juice of Sage either in Wine or ale morning and evening.   

For a ringworm.  
Take Selladine early in the morning, and bruise it well, and then apply it to the sore, and renewing it twice or thrice a day.   

For the itch.  
Take of campheire one dram, of Quicksilver four pennyworth killed well with Vinegar, then mix it with two pennyworth of oil de Bay, and therewith anoint the body. Or otherwise take red onions and seeth them in running water a good while, then bruise the onions small, and with the Water they were sodden in, strain them in, then wash the infected place with the same.   

For the dried S●abbe.  
Take a great quantity of the herb Bennet, and as much of red nettles, pound them well and strain them, and with the juice wash the patient naked before the fire, and so let it drink in and wash him again, and do so diverse days till he be whole.   

To kill the Itch 〈…〉.  
Take a pennyworth of white copperess, and as much green copperess, a quarter of an ounce of white Mercury, a half pennyworth of Allom and burn it, and set all over the fire with a pint of fair water, and a quarter of a pint of wine Vinegar, boil all these together till they come to half a pint, & then anoint the ●ore therewith.   

To take away the 〈◊〉 of the ●mal Pox.  
Take Barrowes grease a pretty quantity, and take an apple & pair it and take the chore clean out, then chop your apple and your Barrowes grease together, and set it over the fire that it may melt but not boil, then take it from the fire, and put thereto a pretty quantity of rose water and stir all together till it be cold, and keep it in a clean vessel, and then anoint the face therewith.   

For the French or Spanish pox.  
Take quicksilver and kill it with fasting spittle, then take verdigrease, Arabecke, Turpentine, Oil olive, and Populion, and mix them together to one entire ointment, and anoint the Sores therewith, & keep the party exceeding warm. Or otherwise, take of Allom burned, of Rossin, Frankincense, Populion, oil of Roses, Oil de bay, Oil olive, green Copperas, verdigrease, White lead, Mercury sublimate of each a pretty quantity but of Allome most, than beat to powder the simples that are hard, and melt your oils, and cast in your powders and stir all well together, then strain them through a cloth, and apply it warm to the sores; or else take of C●pons grease that hath touched no water, the juice of Rue and the fine powder of Pepper, and mix them together to an ointment, and apply it round about the sores, but let it not come into the sores, and it will dry them up.   

To put out the French or Spanish Pox.  
Take of Treacle half pennyworth, of long Pepper as much, and of grains as much, a little ginger, and a little quantity of Liquorice, warm them with strong ale, and let the party drink it off, and lie down in his bed and take a good sweat: and then when the sores arise, use some of the ointment before rehearsed.   

To make the scabs of the French Pox to fall away.  
Take the juice of red Fennel, and the juice of Sen green and Stone honey, and mix them very well together till it be thick, and with it anoint the party, but before you do anoint him you shall make this water. Take Sage & seeth it in very fair water from a gallond to a pottle, and put therein a quantity of honey and some alum, and let them boil a little together; when you have strained the herbs from the water, 
Additions, to green wound●.  then put in your honey and your alum, and therewith wash the pox first, and let it dry in well, and then lay on the aforesaid ointment.   

A deffensitive for a green wound.  
Take the oil of the white of an egg, wheate-flower, a little honey and venice Turpentine, take and stir all these together, and so use it about the wound but not within, & if the wound do bleed, then add to this salve a little quantity of Bolearmonyak.   

A salve for a green 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 half, new wax half a pound, Lapis Calamniar●s one ounce, Turpentine four ounces, Myrrh two ounces, Oil de bay one ounce, Thusse one ounce, Aristolochia-roots two ounces, oil of Roses two ounces, sa●et oil two pound, all the hard simples must be beaten to fine powder and sea●s●ed, take also three pints of right Wine vinegar, and put your four gums into the vinegar a whole day before, till the gums be dissolved, then set it over the fire and let it boil very softly until your vinegar be as good as boiled away, then take an Earthen pot with a wide mouth, and put your oil in and your wax, but your Wax must be scraped before you put it in, then by a little at o●ce put in your Lethargy and stir it exceedingly, than put in all your gums and all the rest, but let your Turpentine be last, and so let it boil till you see it grow to be thick, then pour it into a Basin of water▪ and work it with oil of roses for sticking unto your hands, and make it up in ●oules plasterwise, and here is to be noted, t●at your oil of roses must not be boiled with the rest, but after it is taken from the fire a little before the Turpentine.   

A water to heal an green wound, cut, or ●ore.  
Take three good handful of Sage, and as much of Honi-suckle leaves and the flowers clean picked, then take one pound of Roch Allome, and a quarter of a pound of right English Honey clarified, half a pennyworth of grains, and two gallonds of running Water, than put all the said things into the water, and let them seethe till half be consumed, then take it from the fire till it be almost cold, and strain it through a clean cloth, and put it up in a glass, and then either on taint or pleagant use it as you have occasion.   

T● staunch b●●●d, & draw 〈◊〉 together  
Take a quart of Rye flower and temper it with running water, and make dough thereof, then according to the bigness of the wound lay it in with the deffensitive plaster, before rehearsed, over it, and every dressing make it less and less till the wound be closed.   

A 〈◊〉 oil for shrinking of sinews.  
Take a quart of Neat's foot oil, a quart of Oxegals, a quart of Aquavitae, and a quart of rose water, a handful of rosemary strypt, and boil all these together till half be consumed, then press and strain it, and use it according as you find occasion.   

For a wound in the gu●s.  
Take honey, pitch and butter, and seeth them together, and anoint the hurt against the fire, and tent the sore with the same.   

For pricking with a thorn●.  
Take groundsel and stamp it, and seeth it with sweet milk till it be thick, then temper it with black soap and lay it to the sore.   

To gather flesh in wounds.  
Take Rosin a quarter of a pound, of wax three ounces, of oil of Roses one ounce and a half, 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 ache or swellings. For the Cyatyca.  
Take mustard made with strong vinegar, the crumbs of brown bread, with a quantity of honey and six figs minxt, temper all together well and lay it upon a cloth plasterwise, put a thin cloth between the plaster and the flesh and lay it to the place grieved as oft as need requires.   

A yellow 〈◊〉 cloth for a● pain or s●●lling.  
Take a pound of fine Rozin, of oil de bay two ounces, of Populion as much, of Frankincense half a pound, of oil of Spyke two ounces, of oil Camomile two ounces, of oil of Roses two ounces, of Wax half a pound, of Turpentine a quarter of a pound, melt them and stir them well together and then dip linen clothes therein, and apply the sear cloth as you shall have occasion, & note the more oil you use, the more supler the fear cloth ●s, and the less oil the stiffer it will be.   

For bruises swelled.  
Take a little black soap, salt and honey, and beat them well together, and spread it on a brown paper and apply it to the bruise.   

For swelled leg●.  
Take mallows and seeth them in the dregges of good Ale or milk, and make a plaster thereof, and apply it to the place swelled.   

For any ache.  
Take in the month of may, Henbane, and bruise it well and put it into an earthen po● and put thereto a pint of Salad oil and set it in the Sun till it be all one substance, then anoint the ache therewith.   

☞ A plaster for any pain in the joints.  
Take half a pound of unwrought wax, as much Rosin, one ounce of galbanum, a quarter of a pound of Lethargy of gold, three quarters of white Lead, beaten to powder and ●earst, then take a pint of Neat's foot oil, and set it on the fire in a small vessel which may contain the rest, and when it is all molten, then put in the powders and stir it fast with a flice, and try it upon the bottom of a saucer, when it beginneth to be somewhat hard, then take it from the fire, and anoint a fair board with Neat's foot oil, and as you may handle it for heat, work it up in rolls, and it will keep five or six years, being wrapped up close in papers, and when you will use it, spread of it thin upon new lockram or leather somewhat bigger than the grief, and so if the grief remove follow it, renewing it morning and evening, and let it be somewhat warm when it is laid on, and beware of taking cold, and drinking hot wines.   

Additions, To 〈◊〉 in the Bones. For bones out o● joint, or sinews sprung or strained.  
Take four or five yolks of eggs, hard sodden or roasted, and take the branches of great morrel, and the berries in Summer, and in Winter the roots, and bray all well together in a mortar with sheep's milk, and then f●ye it until it be very thick, and so make a plaster thereof, and lay it about the sore, and it will take away both pain and swelling.   

A bath for broken joints.  
Take a gallond of standing lie, put to it of Plantain and knotgrass, of each two handful, of wormwood, and comfrey, of each a handful, and boil all these together in the lie a good while, and when it is luke warm bath the broken member therewith, and take the buds of Elder gathered in March, and stripped downward and a little boil them in water, then eat them in oil and very little wine Vinegar, a good quantity at a time in the morning ever before meat, or an hour before the Patient go to dinner, and it much avails to the knitting of bones.   

☜ A general bath for clearing the skin, and comforting the body.  
Take rosemary, fetherfew, orgaine, Pellitory of the wall, fennel, mallows, violet leaves, and Nettles, boil all these together, and when it is well sodden put to it two or three gallonds of milk, then let the party stand or sit in it an hour or two, the bath reaching up to the stomach, and when they come out they must go to bed and sweat, beware taking of cold.   

A sovereign help for broken bone●.  
Make a plaster of wheat flower and the whits of eggs and spread it on a double linen cloth, and lay the plaster on an even board, and lay the broken limb thereon, and set it even according to nature, and lap the plaster about it and splint it, and give him to drink Knitwort the juice thereof twice and no more, for the third time it will unknit, but give him to drink nine days each day twice the juice of comfrey, daisies and osmund in stale Ale and it shall knit it, and let the foresaid plaster lie to, ten days at the least, and when you take it away do thus, take horehound, red fennel, Hound's tongue, Walwort, and Pelitory, and seeth them, then unroule the member and take away the splints and then bathe the linen and the plaster about the member in this bath, until it have soaked so long that it come gently away of it ●e●fe, then take the afore said plaster and lay thereto five or six days very hot, and let each plaster lie a day and a night and always splint it well, and after cherish it with the ointments before Rehearsed, for broken bones, and keep the party from unwholesome meats and drinks till he be who●e, and if the hurt be on his arm let him bear a bal of green herbs in his hand to prevent the shrinking of the hand and sinews.   

For any Fever.  
Take Sage, Ragwort, Yarrow, unset Le●kes of each a like quantity, stamp them with Bay salt and app●y them to the wrists of the hands.   

To expel heat in a Fever.  
Blanch Almonds in the cold water, and make milk of them (but it must not seethe) then put to it sugar, and in the extremity of heat, see that you drink thereof.   

The royal medicine for Fevers.  
Take three spoonful of Ale and a little Saffron, and bruise and strain it thereto, then add a quarter of a spoonful of fine Treacle and mixed altogether, and drink it when the fit comes.   

Another.  
Take two roots of Crowfoot that grows in a marsh ground, which have no little roots 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 add a little quantity of Salt, and mix all well together, and lay it on linen clothes, and bind it about your thumbs betwixt the first and the neither joint, and let it lie nine days unremooved, and it will expel the Fever.  

An approved 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 skin and the core and use only the pap, and the like quantity of Chalk finely scraped, mix them both together upon a Trencher before the fire, and work them well to a plaster, then spread it upon a linen cloth warmed very hot as may be suffered, and so bind it unto the navel for twenty four hours, use this medicine twice or thrice or more, until the Laske be stayed.    

OF Oil of Swallows.  
To make the oil of Swallows, take Lavendar cotton, Sp●ke, Knot grass, R●bwort, Balm, Valerian, Rosemary tops, Woodbine tops, Vine strings, French mallows, the tops of Alecost, Strawberry strings, Tu●san, Plantain, Walnut tree leaves, the tops of young Bayss, Isop, violet leaves, Sage of virtue, fine Roman Wormwood, of each of them a handful, Cammomile and Red roses, of each two handful, twenty quick Swallows, and beat them altogether in a great mortar, and put to them a quart of Neat's foot oil, or May butter, and grind them all well together with two ounces of Cloves well beaten, then put them altogether in an earthen pot, and stop it very close that no air come into it, and set it nine days in a Seller or cold place, then open your pot and put into it half a pound of white or yellow wax cut very small, & a pint of oil or butter, than set your pot close stopped into a pan of water, and let it boil six or eight hours, and then strain it: this oil is exceeding sovereign for any broken bones, bones out of joint, or any pain or grief either in the bones or sinews.   

To make oil of Camomile.  
To make oil of Camomile, take a quart of Salad oil and put it into a glass, then take a handful of Camomile and bruise it, and put it into the oil, and let them stand in the same twelve days, only you must shift it every three days, that is to strain it from the old Camomile, and put in as much of new, and that oil is very sovereign for any grief proceeding from cold causes.   

To make oil of Lavender.  
To make oil of Lavender, take a pint of Salad oil and put it into a glass, then put to it a handful of Lavender, and let it stand in the same twelve days, and use it in all respects as you did your oil of cammomile.   

To make smooth hands.  
To make an oil which shall make the skin of the hands very smooth, take Almonds and beat them to oil, then take whole cloves and put them both together into a glass, & set it in the Sun five or six days, then strain it, and with the same anoint your hands every night when you go to bed, otherwise as you have convenient leisure.   

To make Dr. Stevens water.  
To make that sovereign water which was first invented by Doctor Stevens, in the same form as he delivered the Receipt to the Archbishop of Canturbury, a little before the death of the said Doctor. Take a gallond of good Gascoigne wine, then take Ginger, Galingale, cinnamon, Nutmegs, Grains, cloves, bruised, Fennell-seeds carraway-seeds, Origanum; of every of them a like quantity, that is to say a dram: Then take Sage, wild Marjoram, Pennyroyal, Mints, red roses, Time, Pellitory, rosemary, wild time, commomill, Lavender, of each of them a handful, then bray the spices small, & bruise the herbs & put all into the wine, and let it stand so twelve hours, only stir it diverse times, then distil it by a Limbeck, and keep the first water by itself for that is the best, then keep 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 virtue of this water it is this, it comforteth the spirits & vital parts, & helpeth all inward diseases that cometh of co●d, it is good against the shaking of the palsy, & cureth the contraction of sinews, & helpeth the conception of women that be barren, it killeth the worms in the body, it cureth the cold Cough, it helpeth the toothache, it comforteth the stomach, and cureth the old dropsy, it helpeth the stone in the bladder and in the reins, it helpeth a stinking breath: And whosoever useth this water moderately & not too often, preserveth him in good liking, and will make him seem young in old age. With this water Doctor Stevens preserved his own life until such extreme age, that he could neither go nor ride, & he continued his life being bed rid five years, when other Physicians did judge he could not live one year, when he did confess a little before his death; saying: that if he were sick at any time, he never used any thing but this water only; And also the Archbishop of Canterbury used it, and found such goodness in it that he lived till he was not able to drink of a cup, but sucked his drink through a hollow pipe of silver. This water will be much the better if it be set in the Sun.   

A restorative of Rosa-solis.  
To make a cordial rosa-solis, take rosa-solis, & in any wise touch not the leaves thereof in the gathering, nor wash it; take thereof four good handfuls, then take two good pints of Aquavitae, and put them both in a glass or pewter pot of three or four pints, and then stop the same hard and just, and so let it stand three days and three nights, and the third day strain it through a clean cloth into another glass or pewter pot, and put thereto half a pound of Sugar beaten small, four ounces of fine Liquorice beaten into powder, half a pound of sound Dates the stones being taken out, and cut them & make them clean, and then mince them small, and mix all these together and stop the glass or pot close & just, and after distil it through a limbeck, then drink of it at night to bedward half a spoonful with ale or beer, 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 again, and cause him to be strong & lusty, and to have marvellous hungry stomach, provided always that this rosa-solis be gathered (as you possibly you can) at the full of the Moon when the Sun shineth before noon, and let the roots of them be cut away.   

Additions, to the Oils. To make oil of Ro●es or Violets.  
Take the flowers of roses or violets and break them small and put them into salad oil, and let them stand in the same ten or twelve days, and then press it. Or otherwise take a quart of oil Olyve, and put thereto Six spoonfuls of clean water, and stir it well with a slice, till it wax as white as milk, then take two pound of red rose leaves and cut the white of the ends of the leaves away, and put the roses into the oil, and then put it into a double glass and set it in the Sun all the summer time, and it is sovereign for any scalding or burning with water or oil.  
Or else take red roses new plucked a pound or two, and c●t the white ends of the leaves away, then take May Butter and melt it over the fire with two pound of oil olive, and when it is clarified put in your roses and put it all in a vessel of glass or of earth, and stop it well aout that no air enter in nor out, and set it in another vessel with water and let it boil half a day or more, and then take it forth and strain or press it through a cloth, and put it into glass bottells, this is, good for all manner of unkind heats.   

To make oil of Nutmegs.  
Take two or three pound of Nutmegs and cut them small and bruise them well, then put them into a pan and beat them and stir them about, which done, put them into a canvas o● strong linen bag, and close them in a press and press them, and get out all the Liquour of them which will be like manna, then scrape it from the canvas bag as much as you can with a knife, than put it into some vessel of glass and stop it well, but set it not in the Sun for it will wax clean of itself within ten or fifteen days, and it is worth thrice so much as the Nutmegs themselves, and the oil hath very great virtue in comforting the stomach and inward parts, and assuaging the pain of the mother & Cyatica.   

To make perfect oil of Spike.  
Take the flowers of Spike, and wash them only in oil olive, and then stamp them well, then put them in a Canvas bag, and press them in a press as hard as you can, and take that which cometh out carefully, and put it into a strong vessel of glass, and set it not in the Sun, for it will clear of itself, and wax fair and bright, and will have a very sharp odor of the Spike; and thus you may make oil of other herbs of like nature, as Lavender, camomile and such like.   

To make oil of Mastic.  
Take an ounce of Mastic, and an ounce of Olibanum pounded as small as is possible, and boil them in oil Olive (a quart) to a third part, then press it and put it into a glass, and after ten or twelve days it will be perfect: it is exceeding good for any cold grief.  
Thus having in a summary manner passed over all the most Physical and Chyrurgical notes which burdeneth the mind of our English Housewife, being as much as is needful for the preservation of the health of her family: and having in this Chapter showed all the inward virtues wherewith she should be adorned. I will now return unto her more outward and active Knowledges, wherein albeit the mind be as much occupied as before: yet is the body a great deal more in use: neither can the work be well affected by Rule or direction.    

The English Housewives Skill in Cookery. CHAP. 2. Of the outward and active Knowledge of the Housewife; and of her skill in Cookery; as Salads of all sorts, with Flesh, Fish, Sauces, Pastry, Banquetting-stuffe and ordering of great feasts.  
TO speak then of the outward and active Knowledges which belong unto our English Housewife, I hold the first and most principal to be a perfect skill and Knowledge in Cookery, together with all the secrets belonging to the same, because it is a duty rarely belonging to a woman; and she that is utterly ignorant therein, may not by the Laws of strict justice challenge the freedom of Marriage, because indeed she can then but perform half her vow; for she may love and obey, but she cannot cherish, serve, and keep him with that true duty which is ever expected.  

She must know all Herbs.  
To proceed then to this knowledge of Cookery, you shall understand, that the first step thereunto is, to have Knowledge of all sorts of herbs belonging unto the Kitchen, whether they be for the Pot, for Salads, for Sauces, for Seruing, or for any other Seasoning, or adorning: which skill of Knowledge of the Herbs, she must get by her own true labour and experience, and not by my relation, would be much too tedious, & for the use of them, he shall see it in the composition of dishes & meats here after following She shall also know the time of the year, Month and Moon, in which all Herbs are to be sown; and when they are in their best flourishing, that gathering all Herbs in their height of goodness, she may have the prime use of the same. And because I will enable, and not burden her memory, I will here give her a short Epitome of all that knowledge.   

Her skill in the Garden.  
First then, let our English Housewife know, that she may at all times of the Month and Moon, generally sow Asparagus, Colworts, spinach, Lettuce, Parsnips, Radish, and Chives.  
In February, in the new of the Moon, she may sow spike, Garlic, Borage, Buglose, Cheruyle, Coriander, Gourds, Cresses, Marjoram, Falma Christi, Flower gentle, white Poppy, Purslan, Radish, Rocket, Rosemary, Sorrell, Double Marigolds and Time. The Moon full she may sow Annisseeds musked, Violets, Bleets, Skirrits, White Succory, Fennell, and Parsly. The Moon old, sow Holy Thystell, Cole Cabadge, white Cole, green Cole, Cucumbers, Harts-Horne, Dyer's Grain, Cabadge, Lettuce, Melons, Onions, Parsnips, Larks Heel, Burnat and Leeks.  
In March the Moon new, sow Garicke, borage, bugloss, chervil, Coriander, Gourds, Marjoram, white Poppy, Purslan, Radish, Sorrel, Double Marigolds, Time, violets. At the full Moon; Aniseeds, Bleets, Skirrets, Succory, Fennell, Apples of Love, and Marvelous Apples. At the wane; artichokes, Bassil, Blessed Thistle, Cole cabadg, white coal, Green coal, citrons, cucumbers, Harts-Horne, Sampire, spinach, Gillyflowers, Isop, cabadge, Lettuce, Melons, Mugrets, Onions, Flower Gentil, Burnet, Leeks, and Savoury. In May, the Moon old, sow blessed Thistle. In june, the Moon new, sow gourds and radishes. The Moon old, sow cucumbers, melons, parsnips. In july, the Moon at full, sow white Succory; and the Moon old, sow cabadge, lettuce. Lastly, in August, the Moon at the full, sow white Succory.   

Transplanting of Herbs.  
Also she must know, that Herbs growing of Seeds, may be transplanted at all times, except chervil, Arage, spinach, and Pseley, which are not good being once transplanted, observing ever to transplant in moist and rainy weather.   

Choice of seeds  
Also she must know, that the choice of seeds are twofold, of which some grow best, being n●w, as cucumbers and leeks, and some being old as coriander, parsley, savoury, beets, origan, cresses, spinach and poppy, you must keep cold lettuce, artichokes, basil, holy thistle, cabadge, coal, Dyers grain, and melons, fifteen days after they put forth of the earth.   

Prosperity of 〈◊〉.  
Also Seeds prosper better being sown in temperate weather, then in hot, cold, or dry days. In the month of April, the moon being new, sow marjoram flowers-gentle, time, violets: in the full of the moon, apples of love, and marvellous apples: and in the wane, artichokes, holy thistle, cabadge, coal, citrons, harts-horne, Sampire, gillyflowers, and parsnips.   

Gathering of 〈◊〉  
Seeds must be gathered in fair weather, at the wane of the moon, and kept some in Boxes of Wood, some in bags of Leather, and some in vessels of earth, and after to be well cleansed and dried in the Sun or shadow: Othersome, as Onions, chib●ls, and Leeks, must be kept in then husks. Lastly, she must know, that it is best to plant in the last quarter of the moon; to gather grafts in the last but one, and to graft two days after the change, and thus much for her knowledge briefly of Herbs, and how he shall have them continually for her use in the Kitchin.   

OF Cookery and the p●rts thereof.  
It resteth now that I proceed unto Cookery itself, which is the dressing and ordering of meat, in good and wholesome manner, to which, when our Housewife shall address herself, she shall well understand, that these qualities must ever accompany it: First, she must be cleanly both in body and garments, she must have a quick eye, a curious nose, a perfect taste, and ready eat (she must not be butter-fingred, sweete-toothed, not faint-hearted;) for, the first will let every thing fall, the second will consume what it should increase, and the last will lose time with too much niceness. Now for the substance of the Art itself, I will divide it into five parts, the first, Salads and Fricases; the second, boiled Meats and Broths; the third, Roast meats, and Carbonadoes, the fourth, Baked meats and Pies; and the fith, Banqueting and made dishes, with other conceits and secrets.   

Of Salads. Simple Salads.  
First then to speak of Salads, there be some simple, and some compounded; some only to furnish out the table, and some both for use and adornation: your simple Salads are Chibols peeled, wash clean, and half of the green tops cut clean away, so served on a Fruit dish, o● Chines, Sealions, Radish-roots, boiled Carrots, Skirrets, and Turnips, with such like served up simply: also, all young Lettuce, Cabage-letuce, Po●sian, and diverse other herbs which may be served simply without any thing, but a little Vinegar, salad-oil, and Sugar: Onions boiled, and stripped from their rind, and served up with Vinegar, oil & Pepper is a good simple Salad, so is Sampire, Bean cod, Asparagus, and Cucumbers, served in likewise with Oil, Vinegar and Pepper, with a world of others, too tedious to nominate.   

Of compound Sall●ts.  
Your compound Salads, are first the young Buds and Knots of all manner of wholesome herbs at their first springing; as Red-sage, Mints, Lettuce, Violets, Marigolds, spinach, and many other mixed together, and then served up to the table with Vinegar, Salad Oil and Sugar.   

☞ An the● compound Salad.  
To compound an excellent Salad, and which indeed is usual at great feasts, and upon Prince's tables: Take a good quantity of blanched Almonds, and with your shredding Knife cut them grossly; then take as many Raisins of the Sun clean washed, and the stones picked out, as many Figsthred like the Almonds, as many Capers, twice so many Olyves, and as many Currants as of all the rest clean washed: a good handful of the small tender leaves of Red Sage and spinach: mix all these well together with good store of Sugar, and lay them in the bottom of a great dish; then put unto them Vinegar and Oil, and scrape more Sugar over all: then take Oranges and Lemons, and paring away the outward pi●les, cut them into thin slices, then with those slices cover the Salad all over; which done, take the fine thin leaf of the red Coleflower, and with them cover the Oranges and Lemons all over; then over chose red leaves lay another course of old O●●ues, and the slices of well pickled Cucumbers, together with the very inward heart of your Cabbage le●t●ee cut into sluices; then ado●ne the sides of the dish, and the top of the Salad with more slices of Lemons and Oranges, and so serve it up.   

An excellent boiled Salad.  
To make an excellent compound boiled Salad: take of spinach well washed, two or three handfuls, and put it into fair water, and boil it till it be exceeding soft, & tender as pap; then put it into a Cullander and drain 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 lump of sweet butter, and boil it over again; then take a good handful of Currants clean washed, and put to it, & stir 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 serve it upon sippets.   

Of preserving of Salads.  
Your preserved Salads are of two kinds, either pickled, as are Cucumbers, Sampire, Purslan, Broome, and such like, or preserved with Vinegar; as Violets, Primrose, Cowslips, Gillyflowers of all kinds, Broome-flowers, and for the most part any wholesome flower whatsoever.  
Now for the picking of Salads, they are only boiled, and then drained from the water, spread upon a table, and good store of Salt thrown over them, than when they are thorough cold, make a Pickle with Water, Salt, and a little Vinegar, and with the same pot them up in close earthen pots, and serve them forth as occasion shall serve.  
☜ Now for preserving Salads, you shall take any of the Flowers beforesayd after they have been picked clean from their stalks, and the white ends (of them which have any) clean cut ●way, and washed and dried, and taking a g●asse-pot like a Galley-pot, or for want thereof a Galley-pot itself; and first strew a little Sugar in the bottom, then lay a layer of the Flowers, then cover that layer over with Sugar, then lay another layer of the Flowers, and another of Sugar; and thus do one above another till the pot be filled, ever and anon pressing them hard down 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 keep their colours the better) and with it fill up your pot till the Vinegar swim aloft, and no more can be received; then stop up the pot close, & set them in a dry temperate place, and use them at pleasure, for they will last all the year.   

●he making of ●●ange Salads  
Now for the compounding of Salads of these pickled and preserved things, though they may be served up simply of themselves, and are both good and dainty; yet for better curiosity, and the finer adorning of the table, you shall thus use them: First, if you would set forth any red Flower that you know or have seen, you shall take your pots of preserved Gillyflowers, and suiting 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 leaves make the green Cousin of the Flower, and with the Purslan stalks, make the stalk of the Flower, and the divisions of the leaves and branches; then with the thin slices of Cucumbers make their leaves in true proportions, ●agged or otherwise: and thus you may set forth some full blown, some half blown, 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 Cowslips, if blue flowers, than the pots of Violets, or Baglosse Flowers, and these Salads are both for show and use; for they are more excellent for taste then for to look on.   

Salads for show only.  
Now for Salads for show only, and the adorning and setting out of a table with numbers of dishes, they be those which are made of Carret roots of sundry colours well boiled, and cut out into many shapes and proportions, as some into knots, some in the manner of Scutcheons and Arms, some like Birds, and some like wild Beasts, according to the Art and cunning of the Workman; and these for the most part are seasoned with Vinegar, Oil, and a little Pepper. A world of other Salads there are, which time and experience may bring to our House w●fes eye, but the composition of them, and the serving 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, Eggs, Herbs, and many other things, 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 Eggs and Collops fried, whether the Collops be of Bacon, Ling, Beef, or young Pork, the frying whereof is so ordinary, that it needeth not any relation, or the frying of any Flesh or Fish simple of itself with Butter or sweet Oil.   

Best Collops and Eggs.  
To have the best Collops and Eggs, 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 unto them, and so let them stand an hour or two, for that will take away the extreme saltness▪ then drain away the water clean, and put them into a dry pewter dish, and lay them one by one, and set them before the heat of the fire, so as they may toast and turn them so, as they may toast sufficiently thorough and thorough: which done, take your Eggs and break them into a dish, and put a spoonful of vinegar unto them: then set on a clean Skillet with fair water on the fire, and as soon as the water boileth put in the Eggs, and let them take a boil or two, then with a spoon try if they be hard enough, and then take them up, and trim them, and dry them; and then dishing up the Collops, lay the Eggs upon them, and so serve them up: and in this sort you may potch Eggs when you please, for it is the best and most wholesome.   

Of the compound ●ricases.  
Now the compound Fricases are those which consist of many things, as Tans●●s, Fritters, Pancakes, and any Quelque chose whatsoever, being things of great request and estimation in France, Spain, and Italy, and the most curious Nations.   

To make the best Tansy.  
☞ First then for making the best Tansy, you shall take a certain number of eggs, according to the bigness of your Frying-pan, and break them into a dish, abating ever the white of every third egg; then with a Spoon you shall cleanse away the little white Chickin-knots which stick unto the yolks; then with a little Cream beat them exceedingly together; then take of green Wheat blades, Violet leaves, strawberry leaves, Spinage, and Succory, of each a like quantity, and a few Walnut tree buds; chop and beat all these very well, and then strain out the juice, and mixing it with a little more Creamy, put it to the eggs, and stir all well together, then put in a few crumbs of Bread, fine grated Bread, Cinnamon, Nutmeg, and Salt, than put some sweet Butter into the Frying-pan, and so soon as it is dissolved or melted, put in the Tansy, and fry it brown without burning, and with a dish turn it in the Pan as occasion shall serve; then serve it up, having strewed good store of Sugar upon it, for to put in Sugar before will make it heavy: Some use to put of the herb Tansey into it, but the Walnut tree buds do give the better taste or relish; and therefore when you please for to use the one, do not use the other.   

The best Fritters.  
To make the best Fritters, take a pint of Cream and warm it: then take eight eggs, only abate four of the whites, and beat them well in a Dish, and so mix them with the Cream, then put in a little Cloves, Mace Nutmeg and Saftron, and stir them well together: then put in two spoonful of the best Ale-ba●me, and a little Salt, and stir it again: then make it thick according unto your pleasure with wheat flower: which done, set it within the air of the fire, that it may rise and swell, which when it doth, you shall beat it in once or twice, then put into it a penny pot of Sack: all this being done, you shall take a pound or two of very sweet seam, and put it into a pan, and set it over the fire, and when it is molten and begins to bubble, you shall 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 spoon, put it into the boiling Seam, and boil your Fritters crispe and brown: And when you find the strength of your seam consume or decay, you shall renew it with more seam, and of all sorts of seam, that which is made of the Beefe-su●t is the best and strongest: when your Fritters are made, strew good store of Sugar and Cinnamon upon them, being fair disht, and so serve them up.   

The best Pancakes.  
To make the best Pancake, take two or three eggs, and break them into a dish, and beat them well: then add unto them a pretty quantity of fair running water, and beat all well together: then put in Cloves Mace, Cinnamon, and Nutmeg, and season it with Salt: which done, make it thick as you think good with fine Wheate-flower: then file the cakes as thin as may be with sweet Butter, or sweet Seam, and make them brown, and so serve them up with Sugar strewed upon them. There be some which mix Pancakes with new Milk or Cream, but that makes them tough, cloying, and not crisp, pleasant and savoury as running water.   

Veal toasts.  
To make the best Veal toasts; take the kidney fat, & all of a loin of veal toasted, and shred as small as is possible; then take a couple of Eggs and beat them very well; which done, take spinach, Succory, Violet-leaves, and Marigold-leaves, and beat them, and strain out the juice, and mix it with the Eggs: then put it to your Veal, and stir it exceedingly well in a dish; then put to good store of Currants clean washed and picked, Cloves, Mace, Cinnamon, Nutmeg, Sugar and Salt, and mix them all perfectly well together: then take a Manchet and cut it into toasts, and tossed them well before the fire; then with a spoon lay upon the tossed in a good thickness the Veal, prepared as beforesaid: which done, put into your frying pan good store of sweet Butter, and when it is well melted and very hot, put your tostes into the same with the bread side upward, and the flesh side downward: and as soon as you see they are fried brown, lay upon the upperside of the tostes which are bare more of the flesh meat, and then turn them, and fry that side brown also: then take them out of the pan and dish them up, and strew Sugar upon them, and so serve them forth.  
There be some Cooks which will do this but upon one side of the tostes, but to do it on both is much better; if you add Cream it is not amiss.   

To make the best panperdy.  
To make the best Panperdy, take a dozen Eggs, & break them, and beat them very well, then put unto them Cloves, Mace, Cinnamon, Nutmeg, and good store of Sugar, with as much Salt as shall season it: then take a Manchet, and cut it into thick slices like tostes; which done, take your frying pan, and put into it good store of sweet Butter, and being melted lay in your slices of bread, than power upon them one half of your Eggs▪ then when that is fried, with a dish turn your slices of bread upward, and then pour on them the other half of your Eggs, & so turn them till both sides be brown, than dish i● up, and serve it with Sugar strewed upon it.   

To make any quelquechose.  
To make a Quelquechose, which is a mixture of many things together; take the Eggs and break them, & do away the one half of the Whites, and after they are beaten put them to a good quantity of sweet Cream, Currants, Cinnamon, Cloves, Mace, Salt, & a little Ginger, spinach, Endive, and Marigold flowers grossly chopped, and beat them all very well together; then take Pigs Pettitoes sliced, and grossly chopped, and mix them with the eggs, and with your hand stir them exceeding well together; then put sweet butter in your frying pan, and being melted, put in all the rest, and fry it brown without burning, ever and anon turning it till it be fried enough; then dish it up upon a flat Plate, and so serve it forth. Only herein is to be observed, that your Pettitoes must be very well boiled before you put them into the Frycase.   

Additions, To the Housewifes' Cookery.  
And in this manner as you make this Quelquechoise, so you may make any other, whether it be of flesh, small Birds, sweet roots, oysters, muskles, cockles, giblets, lemons, Oranges, or any fruit, pulse, or other Salad herb whatsoever, of which to speak severally were a labour infinite, because they vary with men's opinions Only the composition and work is no other than this before prescribed; and who can do these, need no further instruction for the rest. And thus much for Salads and Fricases.   

To make Fritters.  
To make Fritters another way, take Flower, milk, Barm, grated Bread, small Raisins, Cinnamon, Sugar, Cloves, Mace, Pepper, Saffron, and Salt; stir all these together very well with a strong spoon, or small Ladle; then let it stand more than a quarter of an hour that it may rise, than beat it in again, and thus let it rise & be beat in, twice or thrice at least▪ then take it and bake them in sweet and strong seam, as hath been before showed, and when they are served up to the table, see you strew upon them good store of Sugar, Cinnamon, and Ginger.   

To make the best white Puddings. ☞  
Take a pint of the best, thickest and sweetest cream, and boil it, then whilst it is hot, put thereunto a good quantity of fair great Oatmeal Groats very sweet, and clean picked, and formerly steeped in Milk twelve hours at least, and let it soak in this Cream another night; then put thereto at least eight yolks of Eggs, a little Pepper, Cloves Mace, Saffron, Currants, Dates, Sugar, Salt, and great store of Swine's suet, or for want thereof, great store of Beef suet, and then fill it up in the Farms according unto the order of good House-wifery, and then boil them on a soft and gentle fire, and as they swell, prick them with a great pin, or small Awl, to keep them that they burst not; and when you serve them to the Table (which must be not until they be a day old,) first, boil them a little, then take them out and toast them brown before the fire, & so serve them, trimming the edge of the dish either with salt or Sugar.   

Puddings of a Hog's Liver.  
Take the Liver of a fat Hog, and parboil it, then shred it small, and after beat it in a mortar very fine; then mix it with the thickest and sweetest Cream, and strain it very well through an ordinary strainer, than put thereto six yolks of eggs, and two whites, and the grated crumbs of near-hand a penny white loaf, with good store of Currants, Dates, Cloves, Mace, Sugar, Saffron, Salt, and the best Swine suet, or Beef suet, but Beef suet is the more wholesome, and less loosening; then after it hath stood a while▪ fill it into the Farms, & boil them, as before showed: and when you serve them unto the table, first, boil them a little, then lay them on a Gridyron over the coals, and broil them gently, but scorch them not, nor in any wise break their skins, which is to be prevented by oft turning and tossing them on the Gridyron, and keeping a slow fire.   

To make bread puddings▪  
Take the yolks and Whites of a dozen or fourteen eggs, and having beat them very well, put unto them the fine powder of Cloves, Mace, Nutmegs, Sugar, Cinnamon, Saffron and Salt; then take the quantity of two loaves of white grated Bread, Dates (very small shred) and great store of Currants, with good plenty either of Sheep's, Hogs, or Beef suet beaten and cut small: then when all is mixed and stirred well together, & hath stood a while to settle, then fill it into the Farms as hath been before showed, and in like manner boil them, cook them, and serve them to the Table.   

Rice Puddings  
Take half a pound of Rice, and steep it in new Milk a whole night, and in the morning drain it, and let the Milk drop away: then take a quart of the best, sweetest and thickest Cream, and put the Rice into it, and boil it a little; then set it to cool an hour or two, and after put in the Yolk, of half a dozen Eggs, a little Pepper, Cloves, Mace, Currant, Dates, Sugar and Salt; and having mixed them well together, put in great store of Beef Suet well beaten, and small shred, and so put it into the farms, and boil them as before showed, and serve them after a day old.   

A●●●her of Li●e●.  
Take the best Hogs Liver you can get, and boil it extremely till it be as hard as a stone; then lay it to cool, and being cold, upon a bread-grater grate it all to powder; then sift it through a fine meal fine, and put to it the crumbs of (at least) two penny loaves of white bread, and boil all in the thickest and sweetest Cream you have till it be very thick; then let it cool, and put it to the yolks of half a dozen Eggs, a little Pepper, Cloves, Mace, Currant, Dates small shred, Cinnamon, Ginger, a little Nutmeg, good store of Sugar, a little Saffron, Salt, and of Beef and Swine's suet great plenty, then fill it into the Farms, & boil them as before showed.   

Puddings of a C●●●es Mugget.  
Take a Calf's Mugget, clean and sweet dressed, and boil it wel●; then shred it as small as is possible, then take of Strawberry leaves, of Endive, spinach, Succory, and Sa●nell of each a pretty quantity, and chop them as small as is possible, and then mix them with the Mugget; then take the Yolkes of half a dozen Eggs, and three Whites, and beat them into 〈◊〉 also; and if you find it is too stiff, then make it thin●er with a little Cream warmed on the fire, then put ●n a little Pepper, Cloves, Mace, Cinnamon, Ginger, Sugar, Currant, Dates and Salt, and work all together, with casting in little peyres of sweet Butter one after another, till it have received good store of Butter, than put it up into the Calf's bag, Sheep's bag, or Hog's bag, and then boil it well, and so serve it up.   

A Blood Pudding.  
Take the Blood of an Hog whilst it is warm, and steep it in a quart, or more, of great Oat mealegro●es, and at the end of three days with your hands take the Groats out of the blood, and drain them clean; then put to those Groats more than a quart of the best cream warmed on the fire: then take mother of Time, Parsley, Spinnage, Succory, Endive, Sorrell and Strawberry leaves, of each a few chopped exceeding small, and mix them with the Groats; and also a little Fennell seed finely beaten: then add a little Pepper, Cloves and Mace, Salt and great store of suet finely shred, and well beaten: then therewith fill your Farms, and boil them, as hath been before described.   

Links.  
Take the largest of your chines of Pork, and that which is called a List, and first with your knife cut the lean thereof into thin slices, and then shred small those slices, and then spread it over the bottom of a dish or wooden platter: then take the fat of the chine and the List, and cut it in the very self same manner, and spread it upon the lean, and then cut more lean, and spread it upon the fat, and thus do one lean upon another, till ●ll the Pork be shred, observing to begin and end with the lean: then with your sharp knife scorch it through and through diverse ways, and mix it all well together: then take good store of Sage, and shred it exceeding small, and mix it with the flesh, then give it a good season of Pepper and Salt; then take the farms made as long as is possible, and not cut in pieces as for Puddings, and first blow them well to make the meat slip, and then fill them: which done, with threads divide them into several links as you please, then hang them up in the corner of some Chimney clean kept, where they may take air of the fire, and let them dry there at least four days before any be eaten; and when they are served up, let them be either fried or broiled on the Gridyron, or else roasted about a Capon.   

OF Boyl● meats ordinary.  
It resteth now that we speak of boiled meats and broths, which for as much as our Housewife is intended to be general, one that can as well feed the poor as the rich, we will first begin with those ordinary wholesome boiled meats, which are of use in every good man's house: therefore to make the best ordinary Pottage, you shall take a rack of Mutton cut into pieces▪ or a leg of Mutton cut into pieces; for this meat and these joints are the best, although any other joint, or any fresh Beef will likewise make good Pottage: and having washed your meat well, put it into a clean pot with ●a●re water, & set it on the fire; then take Violet leaves, Succory, Strawberry leaves, spinach, Langdebeefe, Ma●●gola flowers, Scallions, and a little Parsley, and chop them very small together, then take half so much oatmeal well beaten as there is Herbs, and mix it with the Herbs, and chop all very well together: then when the pot is ready to boil, s●um it very well, and then put in your herbs, and so let it boil with a quick fire, stirring the meat oft in the pot, till the meat be boiled enough, and that the herbs and water are mixed together without any separation, which will be after the consumption of more than a third part: Then season them with Salt, and serve them up with the meat either with Sippets or without.   

Pottage without sight of herbs.  
Some desire to have their Pottage geene, yet no herbs to be seen in this case: you must take your herbs and Oatmeal, and after it is chopped, put it into a stone Morter, or Bowl, and with a wooden pestle beat it exceedingly; then with some of the warm liquor in the pot strain it as hard as may be, and so put it in and boil it.   

Pottage without herbs.  
Others desire to have Pottage without any herbs at all, and then you must only take Oatmeal beaten, and good store of Onions, and put them in, and boil them together; and thus doing you must take a greater quantity of Oatmeal then before.   

Pottage withwhole herbs.  
If you will make Pottage of the best and daintiest kind, you shall take Mutton, Veal or Kid, & having broke the bones, but not cut the flesh in pieces, and wash it, put it into a pot with fair water, after it is ready to boil, and is throughly skumd, you shall put in a good handful or two of small Ota meal: and then take whole lettuce of the best and most inward leaves, whole spinach, endive, succory, and whole leaves of col●flower, or the inward putes of white cabage, with two or three sliced Onions▪ and put all into the pot and boil them well together till the meat be enough, and the herbs so soft as may be, and stir them oft well together; and then season it with salt and as much verjuice as will only turn the taste of the pottage; and so serve them up, covering the meat with the whole herbs, and adorning the dish with sippets.   

T● make ordinary stewed br●●h.  
To make ordinary stewed broth, you shall take a neck of veal, or a leg, or marrowbones of bee●e, or a pullet, o● mutton, and after the meat is washed, put it into a pot with fair water, and being ready to boyl● scum it well: than you shall take a couple of m●●che●s, an● paring away the crust, cut it into thick slices, and l●● them in a dish, and cover ●hem with hot broth out of the pot: when they are steeped, put them and some of the b●●th into a strainer, and strain it, and then put it into the pot▪ then take half a pound of Prunes, half a p●u●d of Raisins, and a quarter of a pound of Currants clean picked and washed, with a little whole Mace, and two or three bruised cloves, and put them into the pot, and stir all well together, and so let them boy●e till the meat be enough, then if you will alter the colour of the broth, put in a little Turnesole, or red Saunders, and so serve it upon sippits, and the fruit uppermost.   

〈…〉 boiled 〈◊〉. ☞  
To make an excellent boiled meat: take four pieces of a ●acke of mutton, and wash them clean, and put them into a pot well scoured with fair water: then take a good quantity of Wire and Verivyce and put into it: then slice a handful of Onions and put them i● also, and so let them boil a good while, then take ● piece of sweet butter with ginger and salt and put it 〈◊〉 also, and then make the broth thick with grated bread, and so serve it up with sippets.   

To boil a Mallard.  
To boil a Mallard curiously, take the Mallard when it is fair dressed, washed and trust, and put it on a sp●t and rest it till you can get the gravy out of it: then take it from the spit and boil it, then take the best of the broth into a Pip●in, and the gravy which you saved, with a piece of sweet butter and Currants, Vinegar, Sugar, Pepper and grated bread: Thus boil all these together, and when the Mallard is boiled sufficiently, lay, it on a dish with sippets, and the broth upon it, and so serve it forth.   

To make an excellent Olepotrige.  
To make an excellent Olepotrige, which is the only principal dish of boiled meat which is esteemed in all Spalne, you shall take a very large vessel, pot or kettle, and filling it with water, you shall set it on the fire, and first put in good thick gobbets of well fed Beef, and being ready to boil, scum your pot; when the Beef is half boiled, you shall put in Potato-rootes, Turnips, and Skirrets: also like gobbers of the best Mutton, and the best Pork; after they have boiled a while, you shall put in the like gobbets of Venison, red, and Fallow, if you have them; then the like gobbets, of Veal, Kid, and Lamb; a little space after these, the foreparts of a fat Pig, and a crambd Puller; then put in spinach, Endive, Succory, Marigold leaves and flowers, Lettuce, Violet leaves, Strawberry leaves, bugloss and Scallions, all whole and unchopt; then when they have boiled a while, put in a Partridge and a Chicken chopped in pieces, with Quails, Rails, Blackbirds, Larks, Sparrows and other small birds, all being well and tenderly boiled, season up the broth with good store of Sugar, Cloves, Mace, Cinnamon, Ginger and Nutmeg mixed together in a good quantity of Verivyce and salt, and so stir●e up the pot well from the bottom, than dish it v● upon great Chargers, or long Spanish dishes made in the fashion of our English wooden trays, with good store of sippets in the bottom; then cover the meat all over with Prunes, Raisins, Currant, and blanched Almonds, boiled in a thing by themselves; then cover the fruit and the whole boiled herbs and the herbs with slices of Oranges and Lemons, and lay the roots round about the sides of the dish, and strew good store of Sugar over all, and so serve it forth   

To mak● the be●● white b●oth.  
To make the best white broth, whether it be with Veal, Capon, Chickens, or any other Fowl or Fish: First boil the flesh or fish by itself, then take the value of a quart of strong mutton broth, or fat Kid broth, and put it into a pipkin by itself, and put into it a bunch of Time, Morierome, spinach and Endive bound together; then when it seethes put in a pretty quantity of Beef marrow, and the marrow of Mutton, with some whole Mace and a few bruised Cloves; then put in a pint of White-wine with a few whole slices of Ginger; after these have boiled a whi●e together, take blanched Almonds, and having beaten them together in a mo●ter with some of the broth, strain them and put it in also; then in another pipkin boi●e Currants, Prunes, Raisins, and whole Cinnamon in verjuice and Sugar, with a few sliced Dates; and boil them till the verjuice be most part consumed▪ or at least come to a syrup; then drain the fruit from the syrup, and if you see it be ●igh coloured; make it white with sweet cream warmed, and so mix it with your wine broth; then take out the Capon or the other Flesh or Fish, and dish it up dry in a dish; then pour the broth upon it, and lay the fruit on the top of the meat, and adorn the side or the dish with very dainty sippets; first Oranges, Lemons, and Sugar, and so serve it forth to the table.   

To boil any wild Fowl.  
To boil any wild Fowl, as Mallard, Teal, Widgeon, or such like: First boil the Fowl by itself, then take a quart of strong Mutton-broth, and put it into a pipkin, and boil it; then put into it good store of sliced Onions, a bunch of sweet potherbs, and a lump of sweet butter; after it hath boiled well, season it with verjuice, salt and sugar, and a little whole Pepper, which done, take up your Fowl and b●e●ke it up according to the fashion of carving, and stick a few Cloves about it; then put it into the broth with Onions, and there let it take a boil or two, and so serve it and the broth forth upon sippets, some use to thicken it with toasts of bread steeped and strained, but that is as please the Cook.   

To boil a l●gg of Mutton.  
To boil a leg of Mutton, or any other joint of meat whatsoever; first after you have washed it clean, parboil it a little, then spit it and give it half a dozen turns before the fire, then draw it when it begins to drop, and press it between two dishes, and save the gravy; then slash it with your knife, and give it half a dozen turns more, and then press it again, and thus do as often as you can force any moisture to come from it, then mixing Mutton-broth, White-wine, and Verivice together, boil the Mutton therein till it be tender, and that most part of the liquor is clean consumed; then having all that while kept the gravy you took from the Mutton, stewing gently upon a Chaffing dish and coals, you shall add unto it good store of salt; sugar, cinnamon and ginger, with some Lemon slices, and a little of an Orange pill, with a few fine white-bread crumbs: then taking up the Mutton, put the remainder of the broth in, and put in, likewise the gravy, and then serve it up with sippets, laying the Lemon slices uppermost, and trimming the dish about with Sugar.   

An excellent way to boil Chickens.  
If you will boil Chickens, young Turkeys, Peahens, or any house fowl daintily, you shall after you have trimmed them, drawn them, trust them, and washed them, fill their bellies as full of Parsley as they can hold; then boil them with salt and water only till they be enough: then take a dish and put into it verjuice, and Butter, and Salt, and when the Butter is melted, take the Parsley out of the Chickens bellies, and mince it very small, and put it to the verjuice and Butter, and stir it well together; then lay in the Chickens, and trim the dish with sippets, and so serve it forth.   

A broth for any fresh Fish.  
If you will make broth for any fresh fish whatsoever, whether it be Pike, bream, Carpe, Eel, Barbell or such like: you shall boil water, verjuice and Salt together with a handful of sliced Onions, than you shall thicken it with two or three spoonful 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 boiled enough, dish up your Fish, and pour your broth unto it, laying the fruit and Onions uppermost. Some to this broth, will put Prunes, and Dates sliced, but it is according to the fancy of the Cook, or the will of the Householder.  
Thus I have from these few precedents showed you the true Art and making of all sorts of boild-meates, and broths; and though men may coin strange names, and fain strange Art, yet be assured she that can do these, may make any other whatsoever; altering the taste by the alteration of the compounds as she shall see occasion: And when a broth is too sweet, to sharpen it with verjuice, when too tart, to sweeten it with sugar: when flat and wallowish, to quicken it with Oranges and Lemons; and when too bitter, to make it pleasant with herbs and spices.   

Additions, To boil meats. A Mallard s●●ar●, or a Ha●e, or old Coney. ☜  
Take a Mallard when it is clean dressed, washed and trust, and parboil it in water till it be scorned and purified: then take it up, and put it into a Pipkin with the neck downward, and the tail upward, standing as it were upright: then fill the Pipkin half full with that water, in which the Mallard was parboiled, and fill up the other half with White Wine: then pill and slice thin a good quantity of Onions, and put them in with whole fine herbs, according to the time of the year, as Lettuce, Strawberry-leaves, Violet-leaves, Vine-leaves, spinach, Endive, Succory, and such like, which have no bitter or hard taste, and a pretty quantity of Currants and Dates sliced: then cover it close, and set it on a gentle fire, and let it stew, and smoare till the Herbs and Onions be soft, and the Mallard enough: then take out the Mallard, and carve it as it were to go to the Table; then to the Broth put a good lump of Butter, Sugar, Cinnamon, and if it be in summer, so many Goose-berries as will give it a sharp taste, but in the winter as much wine Vinegar, than heat it on the fire, and stir all well together: then lay the Mallard in a dish with sippets, and pour all this broth upon it, then trim the edge of the dish with Sugar, and so serve it up. And in this manner you may also smoate the hinder parts of a Hare, or a whole old Coney, being trust up close together.   

To stew a pike.  
After your Pike is dressed and opened in the back, and laid flat, as if it were to fry, then lay it in a large dish for the purpose, able to receive it; then put as much White Wine to it as will cover it all over; then set it on a chaffin-dish and coals to boil very gently, and if any scum arise, take it away; then put to it Currants, Sugar, Cinnamon, Barbery-berries, and as many Prunes as will serve to garnish the dish; then cover it close with another dish, and let it stew till the fruit be soft, and the Pike enough; then put to it a good lump of sweet Butter; then with a fine skummer take up the fish and lay it in a clean dish with Sippets, then take a couple of yolks of eggs, the film taken away, and beat them well together with a spoonful or two of Cream, and as soon as the Pike is taken out, put it into the broth, and stir it exceedingly to keep it from curding; then pour the broth upon the Pike, and trim the sides of the dish with Sugar, Prunes, and Barberies, slices of Oranges or Lemons, and so serve it up. And thus may you also stew Rochets, Gurnet's, or almost any sea-fish, or fresh-fish.   

To stew a Lambeshe●d & Purtenance.  
Take a Lambs-head and Purtenance clean washed & picked and put it into a Pipkin with fair water, and let it boil and scum it clean; then put in Currant and a few sliced Dates, and a bunch of the best fercing herbs tied up together, and so let it boil well till the meat be enough: then take up the Lamb's head and purtenance, and put it into a clean dish with Sippets; then put in a good lump of Butter, and beat the yolks of two Eggs with a little Cream, and put it to the broth with Sugar, Cinnamon, and a spoonful or two of Verdivyce, and whole Mace, and as many Prunes as will garnish the dish, which should be put in when it is but half boiled, and so pour it upon the Lambes-head and Purtenance, and adorn the sides of the dish with Sugar, Prunes, Barberries', Oranges, and Lemons, and in no case forget not to season well with Salt, and so serve it up.   

A Breast of Mutton stewed.  
Take a very good breast of Mutton chopped into sundry large pieces, and when it is clean washed, put it into a pipkin with fair water, and set it on the fire to boil; then scum it very well, then put in of the finest Parsneps cut into large pieces as long as ones hand, and clean washed and scraped; then good store of the best onions, & all manner of sweet pleasant Potherbs and lettuce, all grossly chopped, and good store of pepper & salt, and then cover it, and let it stew till the Mutton be enough; then take't up the Mutton, and lay it in a clean dish with Sippets, and to the broth put a little Wine-vinegar, and so pour it on the Mutton with the Parsneps whole, and adorn the sides of the dish with Sugar, and so serve it up: and as you do with the Breast, so you may do with any other joint of Mutton.   

To stew a Neat's foot▪  
Take a Neat's foot that is very well boiled (for the tenderer it is, the better it is) & cleave it in two, and with a clean cloth dry it well from the Sous-drinke; then lay it in a deep earthen platter, and cover it with Verdivyce; then set it on a chaffingdish and coals, and put to it a few Currants, and as many Prunes as will garnish the dish; then cover it, and let it boil well, many times stirring it up with your knife, for fear it stick to the bottom of the dish; then when it is sufficiently stewed, which will appear by the tenderness of the meat and softness of the fruit; then put in a good lump of Butter, great store of Sugar and Cinnamon, and let it boil a little after: then put it altogether into a clean dish with Sippets, and adorn the sides of the dish with Sugar and Prunes, and so serve it up.   

OF Roast-meates.  
To proceed then to roast meats, it is to be understood, that in the general knowledge thereof are to be observed these few rules. First, the cleanly keeping & scouring of the spits and cobirons; next, the neat picking and washing of meat before it be spitted, than the spitting and broaching of meat which must be done so strongly and firmly, 
Observations in roast meats.  that the meat may by no means either shrink from the spit, or else turn about the spit: and yet ever to observe, that the spit do not go through any principal part of the meat, but such as is of least account and estimation: 
Spitting of roast-meates.  and if it be birds or fowl which you spit, then to let the spit go through the hollow of the body of the Fowl and so fasten it with pricks or skewers under the wings about the thighs of the Fowl, and at the feet or rump, according to your manner of trussing and dressing them.   

Temperature of fire.  
Then to know the temperatures of fires for every meat, and which must have a slow fire, yet a good one, taking leisure in roasting, as Chines of Beef, Swans, Turkeys, Peacocks, Bustards, and generally any great large Fowl, or any other joints of Mutton, Veal, Pork, Kid, Lamb, or such like: whether it be Venison red, or Fallow, which indeed would lie long at the fire and soak well in the roasting, and which would have a quick and sharp fire without scorching; as Pigs, Pullet's, Pheasants, Partridge, Quail, and all sorts of middle sized or lesser fowl, and all small birds, or compound roast-meates, as Olives, of Veal, Haslets; a pound of butter roasted; or puddings simple of themselves, and many other such like, which indeed would be suddenly and quickly dispatched, because it is intended in Cookery, that one of these dishes must be made ready whilst the other is in eating. Then to know the complexions of meats, 
The complexions of meat,  as which must be pale and white roastd (yet thoroughly roasted) as Mutton, Veal, Lamb, Kid, Capon, Pullet, Pheasant, Partridge, Qua●le, and all sorts of middle and small land, or water fowl, and all small birds, and which must be brown roasted, as Beef, venison, Pork, Swan, Geese, Pigs, Crane, Bustards, and any large fowl, or other thing whose flesh is black.   

The best bas●ings of meats.  
Then to know the best bastings for meat, which is sweet butter, sweet oil, barrelled butter, or fine rendered up seam with Cinnamon, Cloves, and Mace. There be some that will baste only with water, and salt, and nothing else; yet it is but opinion, and that must be the world's Master always.   

The best dredging·  
Than the best dredging, which is either fine white-bread crumbs, well grated, or else a little very fine white meal, and the crumbs very well mixed together.   

To know when meat is enough.  
Lastly to know when meat is roasted enough; for as too much rawness is unwholesome, so too much dryness is not nourishing. Therefore to know when it is in the perfect height, and is neither too moist nor too dry, you shall observe these signs first in your large joints of meat, when the stem or smoke of the meat ascendeth, either upright or else goeth from the fire, when it beginneth a little to shrink from the spit, or when the gravy which droppeth from it is clear without bloodiness than is the meat enough.  
If it be a Pig when the eyes are fallen out, and the body leaveth piping: for the first is when it is half roasted, and would be singed to make the coat rise and crackle, and the latter when it is fully enough and would be drawn: or if it be any kind of Fowl you tossed, when the thighs are tender, or the hinder parts of the pinions at the setting on of the wings, are without blood: then be sure that your meat is fully enough roasted; yet for a better and more certain assuredness, you may thrust your knife into the thickest parts of the meat, and draw it out again, and if it bring out white gravy without any blooddinesse, then assuredly it is enough, and may be drawn with all speed convenient, after it hath been well basted with butter not formerly melted, then dredged as aforesaid, then basted over the dredging, and so suffered to take two or three turns, to make crisp the dredging: Then dish it in a fair dish with salt sprinkled over it, and so serve it forth. Thus you see the general form of roasting all kind of meat: Therefore now I will return to some particular dishes, together with their several sauces.   

Roasting Mutton with Oysters.  
If you will roast Mutton with Oysters, take a shoulder alone, or a leg, and after it is washed, barboyle it a little: then take the greatest Oysters, and having opened them into a dish, drain the gravy clean from them twice or thrice, then parboil them a little: Then take spinach, Endive, Succory, Strawberry leaves, Violet leaves, and a little Parsley, with some Scallions: chop these very small together: Then take your Oysters very dry, drained, and mix them with an half part of these herbs: Then take your meat, and with these Oysters and herbs farce or stop it, leaving no place empty, then spit it and roast it, and whilst it is in roasting, take good store of Verivice and Butter, and a little salt, and set it in a dish on a chaffingdish and coals: and when it begins to boil, put in the remainder of your herbs without Oysters, and a good quantity of Currants, with Cinnamon, and the yelke of a couple of eggs: And after they are well boiled and stirred together, season it up according to taste with sugar: then put in a few Lemmon slices, the meat being enough, draw it, and lay it upon this sauce removed into a clean dish, the edge thereof being trimmed about with sugar, and so serve it forth.   

To roast a leg of Mutton otherwise.  
To roast a leg of Mutton after an outlandish fashion, you shall take it after it is washed, and cut off all the flesh from the bone, leaving only the outmost skin entirely whole and fast to the bone; then take thick cream and the Yolks of Eggs, and beat them exceedingly well together; then put to Cinnamon, Mace, and a little Nutmeg, with Salt, then take bread-crummes finely grated and searst with good store of Currants, and as you mix them with the Cream, put in sugar, and so make it into a good stiffness: Now if you would have it look green, put in the juice of sweet herbs, as spinach, violet leaves, Endive, etc. If you would have it yellow, then put in a little Safforn strained, and with this fill up the skin of your leg of Mutton in the same shape and form that it was before, and stick the out side of the skin thick with Cloves, and so roast it thoroughly and baste it very well, then after it is dredged serve it up as a leg of Mutton with this pudding, for indeed it is no other: you may stop any other joint of meat, as breast or loin, or the belly of any Fowl boiled or roast, or rabbit, or any meat else which hath skin or emptiness. If into this pudding also you beat the inward pith of an Ox's back, it is both good in taste, and excellent sovereign for any disease, ache or flux in the raynes whatsoever.   

To roast a Gigget of mutton.  
To roast a Gigget of Mutton, which is the leg splatted, and half part of the loin together; you shall after it is washed, stop it with Cloves, 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 sweet herbs finely chopped, with the yelke of a couple of eggs, and so let them boil together: then the meat being half roasted, you shall pair off some part of the leanest and brownest, then shred it very small and put it into the pipkin also: then season it up with Sugar, Cinnamon, Ginger, and Salt, and so put it into a clean dish: Then draw the Gigget of Mutton and lay it on the sauce, and throw salt on the top, and so serve it up.   

●o ●ost Olives of Veal.  
You shall take a Leg of Veal, and cut the flesh from the bones, and cut it out into thin long slices; then take sweet herbs, and the white parts of scallions, and chop them well together with the yolks of eggs, then fowl it up within the slices of veal, and so spit them, and roast them: then boil verjuice, butter, sugar, cinnamon, currants and sweet herbs together, and being seasoned with a little salt, serve the Olives up upon that sauce with salt, cast over them.   

To roast a pig.  
To roast a Pig curiously, you shall not scald it, but draw it with the hair on, then having washed it, spit it and lay it to the fire so as it may not scorch, then being a quarter roasted, and the skin blistered from the flesh, with your hand pull away the hair and skin, and leave all the fat and flesh perfectly b●r●: then with your knife scotch all the flesh down to the bones, then baste it exceedingly with sweet butter and cream, being no more but warm: then dredge it with fine bread-crummes, currants, sugar and salt mixed together, and thus apply dredging, upon basting, and basting upon dredging, till you have covered all the flesh a full inch deep: Then the meat being fully roasted, draw it, and serve it up whole.   

To roast a pound of ●utter w●ll ☜  
To roast a pound of Butter curiously and well, you shall take a pound of sweet Butter and beat it stiff with Sugar, and the yolks of eggs, 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 Pig: then as it warmeth or melteth, so apply it with dredging till the butter be overcomed and no more will melt to fall from it, then roast it brown, and so draw it, and serve it out, the dish being as neatly trimmed with sugar as may be.   

To roast a pudding on a spit.  
To roast a pudding upon a spit, you shall mix the pudding before spoken of in the leg of Mutton, neither omitting herbs, nor saffron, and put to a little sweet butter and mix it very stiff: then fold it about the spit, and have ready in another dish some of the same mixture well seasoned, but a great deal thinner, and no butter at all in it, and when the pudding doth begin to roast, and that the butter appears, then with a spoon cover it all over with the thinner mixture, and so let it roast: then if you see no more butter appear, then baste it as you did the Pig, and lay more of the mixture on, and so continue till all be spent: And then roast it brown, and so serve it up.   

T● roast a chine of 〈…〉  
If you will roast a chine of Beef, a loin of Mutton, a Capon, and a Lark, all at one instant, and at one fire, and have all ready together and none burnt: you shall first take you● chine of Beef and parboil it more than half through: Then first take your Capon, being large and fat, and spit it next the hand of the turner, with the legs from the fire, then spit the chine of Beef, than the Lark, and lastly the loin of Mutton, and place the Lark so as it may be covered over with the Beef, and the fat part of the loin of Mutton, without any part disclosed: Then baste your Capon, and your loin of Mutton with cold water and salt, the chine of Beef with boiling Lord: Then when you see the beef is almost enough, which you shall hasten by schotching and opening of it: then with a clean cloth you shall wipe the Mutton and Capon all over, and then baste it with sweet butter till all be enough roasted: then with your knife lay the Lark open which by this time will be stewed between the Beef and Mutton, and basting it also with dredge all together, draw them and serve them up.   

To roast Venison.  
If you will roast any Venison, after you have washed it, and cleansed all the blood from it, you shall stick it with cloves all over on the out side; and if it be lean, you shall lord 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 gravy, which comes from the venison, and boil them well in a dish: then season it with sugar, cinnamon, ginger and salt, and serve the venison forth upon the sauce when it is roasted enough.   

How 〈◊〉 ro●st fresh S●urgeon  
If you will roast a piece of fresh Sturgeon, which is a dainty dish, you shall stop it with cloves, then spit it, and let it roast at great leisure, plying it continually with basting, which will take away the hardness: then when it is enough, you shall draw it, and serve it upon venison sauce with salt only thrown upon it.   

Ordering of meats to be roasted.  
The roasting of all sorts of meats, differeth nothing but in the fires, speed and leisure as is aforesaid, except these compound dishes, of which I have given you sufficient precedents, and by them you may perform any work whatsoever: but for the ordering, preparing and ●●ussing your meats for the spit or table, in that there is much d●fference: for in all joints of meat except a shoulder of Mutton, you shall crush and break the bones well, from Pigs and Rabbits you shall cut off the feet before you spit them, and the heads when you serve them to the table, and the Pig you shall chine, and divide into two parts: Capons, Pheasants, Chickens and Turkeys you shall roast with the Pinions folded up, and the legs extended; Hens, Stock-doves and House-doves, you shall roast with the pinions folded up, and the legs cut off by the knees, and thrust into the bodies: Quails, Partridges, and all sorts of small birds shall have their pinions cut away, and the legs extended: all sorts of Waterfowl shall have their pinions cut away, and their legs turned backward: Woodcocks, Snipes and Stints shall be roasted with their heads and necks on, and their legs thrust into their bodies, and Shovelers and Bitterns shall have no necks but their heads only.   

To roast a Cow's Udder.  
Take a Cow's udder, and first boil it well: then stick it thick all over with Cloves: then when it is cold, spit it, and lay it to the fire, and apply i● very well with basting of sweet Butter, and when it is sufficiently roasted, and brown, then dredge it, and draw it from the fire, take vinegar and butter, and put it on a Chaffingdish and coals, and boil it with White-bread crumbs, till it be thick, then put to it good store of Sugar and Cinnamon, and putting it in a clean dish▪ lay the Cow's Udder therein, and trim the sides of the dish with sugar, and so serve it up.   

To ●ast a 〈◊〉 of Veal.  
Take an excellent good leg of Veal, and cut the thick part thereof a handful and more from the Knuckle: then take the thick part (which is the fillet) and fierce it in every part all over with Strawberry-leaves, Violet-leaves, Sorrel, spinach, Endive and Succory grossly chopped together, and good store of Onions: then lay it to the fire and roast it very sufficiently and brown, casting good store of salt upon it, and basting it well with sweet Butter: then take of the former herbs much finer chopped than they were for fiercing, and put them into a Pipkin with Vinegar, and clean washed Currants, and boil them well together: then when the herbs are sufficiently boiled and soft, take the yolks of some very hard boiled Eggs, and shred them very small, and put them into the Pipkin also with Sugar and Cinnamon, and some of the gravy which drops from the veal, and boil it over again, and then put it into a clean dish, and the Fillet being dredgd and drawn, lay upon it, and trim the side of the dish with Sugar, and so serve it up.   

OF 〈◊〉, and 〈…〉.  
To make an excellent sauce for a roast Capon, you shall take Onions, and having sliced and peeled them, boil them in fair water with pepper, salt, and a few bread-crummes: then put unto it a spoonful or two of Claret wine, the juice of an Orange, and three or four slices of a Lemon pill; all these shred together, and so pour it upon the Capon being broke up.   

Sauce for a hen 〈…〉. ☞  
To make sauce for an old Hen or Pullet, take a good quantity of beer and salt, and mix them well together with a few fine bread-crummes, and boil them on a chaffing dish and coals, then take the yolks of three or four hard Eggs, and being shred small, put it to the Beer, and boil it also: then the Hen being almost enough, take three or four spoonful of the gravy which comes from her and put it in also, and boil all together to an indifferent thickness: which done, suffer it to boil no more, but only keep it warm on the fire, and put into it the juice of two or three oranges, and the slices of Lemmon pills shred small, and the slices of oranges also having the upper rind taken away: then the Hen being broken up, take the brawns thereof, and shredding them small, put it into the sauce also, and stirring all well together, put it hot into a clean warm dish, and lay the Hen (broke up) in the same.   

S●uce for Chickens.  
The sauce for Chickens is diverse, according to men's tastes: for some will only have butter, Verivice, and a little Parsley rolled in their bellies mixed together; others will have Butter, verjuice and Sugar boiled together with toasts of bread: and others will have thick sippets with the juice of Sorrell and Sugar mixed together.   

Sauce for a pheasant or partridge.  
The best sauce for a Pheasant, is wrter and onions ●list▪ Pepper and a little Salt mixed together, and but stewed upon the coals, and then poured upon the Pheasant or Partridge being broken up, and some will put thereto the juice or slices of of an orange or lemon, or both: but it is according to taste, and indeed more proper for a Pheasant then a Partridge.   

Sauce for a Quail▪ Rail, or big bird.  
Sauce for a Quail, Rail or any fat big bird, is Claret wine and Salt mixed together with the gravy of the Bird, and a few fine bread-crummes well boiled together, and either a Sage-leafe, or Bay-leaf crushed among it according to men's tastes.   

Sauce for egeons.  
The best sauce for Pigeons, Stockdove, or such like, is Vinegar and Butter melted together, and Parsley roasted in the●r bellies, or vineleaves roasted and mixed well together.   

A general sauce for wild Fowl.  
The most general sauce for ordinary wildfowl roasted, as Ducks, Mallard, Widgen, Teal, Snipe, Sheldrake, Plovers, Puets, Gulls, and such like, is only mustard and vinegar, or mustard and verjuice mixed together, or else an onion, water and pepper, and some (especial in the Court) use only butter melted, and not with any thing else.   

Sauce for green g●●se.  
The best sauce for green Geese is the juice of sorrel and sugar mixed together with a few scalded Feberries, and served upon sippets, or else the belly of the green Goose filled with Feberries, and so roasted, and then the same mixed with verjuice, butter, sugar and cinnamon, and so served upon sippets.   

Sauce for a stubble goose.  
The sauce for a stubble Goose is divers, according to men's minds for some will take the pap of roasted apples, and mixing it with vinegar, boil them together on the fire with some of the gravy of the Goose, and a few Barberies and bread crumbs, and when it is boiled to a good thickness, season it with sugar and a little cinnamon, and so serve it up: some will add a little mustard and onions unto it, and some will not roast the apples, but pa●● them and slice them, and that is the nearer way, but not the better. Others will fill the bel●y of the Goose full of Onions shred, and oatmeal groats, and being roasted enough, mix it with the gravy of the Goose, and sweet herbs well boiled together, a●d seasoned with a little verjuice.   

A Gallatine, or Sauce for a Swan, Bitter,  
To make a Gallantine, or sauce for a Swan, Bitter, Shoveler, H●orne, Crane, or any large foul, take the blood of the same fowl, and being stirred well, boil it on the fire, then when it comes to be thecke, 
Shoveler, or large Fowl.  put unto it vinegar a good quantity, with a few fine bread-crummes, and so boil it over again: then being come to good thickness, season it with Sugar & Cinnamon, so as it may taste pretty and sharp upon the Cinnamon, and then serve it up in saucers as you do Mustard: for this is called a chauder or gallantine, & is a sauce almost for any foul whatsoever.   

Sauce for a pig.  
To make sauce for a Pig, some take Sage and roast it in the belly of the Pig, than boiling verjuice, Butter and currants together, take & chop the Sage small, and mixing the brains of the Pig with it, put all together, and so serve it up.   

Sauce for Veal.  
To make a sauce for a joint of Veal, take all kind of sweet Pot herbs, and chopping them very small with the yolks of two or three Eggs, boil them in vinegar and Butter, with a few bread crumbs, and good store of Currants; then season it with Sugar and Cinnamon, and a clove or two crushed, and so pour it upon the Veal, with the slices of Oranges and Lemons about the dish.   

Additions, unto Sauces Sops for Chickens.  
Take Oranges and slice them thin, and put unto them White wine and Rose water, the powder of Mace, Ginger and Sugar, and set the same upon a chaffing dish and coals, & when it is half boiled, put to it a good lump of Butter, and then lay good store of sippets of fine white bread therein, and so serve your Chickens upon them, and trim the sides of the dish with Sugar.   

Sauce for a Turkey.  
Take fair water and set it over the fire, then slice good store of Onions and put into it, and also Pepper and Salt, and good store of the gravy that comes from the Turkey, and boil them very well together: then put to it a few fine crumbs of grated bread to thicken it; a very little Sugar and some vinegar, and so serve it up with the Turkey: or otherwise, take grated white bread and boil it in White wine till it be thick as a Gallantine, and in the boiling put in good store of Sugar and Cinnamon, and then with a little Turnesole make it of a high Murrey colour, and so serve 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 Fowl, and put it into a dish; then take stewed Prunes and put them into a strainer, and strain them into the blood; then set it on a chaffingdish and coals, and let boil, ever stirring it till it come to be thick, and season it very well with Sugar and Cinnamon, and so serve it in saucers with the Fowl, but this sauce must be served cold.   

Sauce for a Ma●la●d.  
Take good store of Onions, pill them, and slice them, and put them into vinegar, and boil them very well till they be tender: then put into it a good lump of sweet butter, and season it well with Sugar and Cinnamon, and so serve it up with the Fowl.   

OF Carbonados.  
Charbonadoes, or Carbonadoes, which is meat broiled upon the coals (and the invention thereof first brought out of France, as appears by the name) are of diverse kinds according to men's pleasures: for there is no meat either boiled or roasted whatsoever, but may afterwards be broiled, if the Master thereof be disposed; yet the general dishes for the most part which are used to be Carbonadoed, are a Breast of Mutton half boiled, a shoulder of Mutton half roasted, the Legs, Wings, and Carcases of Capon, T●ey, Goose, or any other Fowl whatsoever, especially Land-Fowle.   

What is to be Carbonadoed.  
And lastly, the uttermost thick skin which covereth the ribs of Beef, and is called (being broiled) the Inns of Court-Goose, and is indeed a dish used most for wantonness, sometimes to please appetite: to which may also be added the broiling of Pigs heads, or the brains of any Fowl whatsoever after it is roasted and dressed.   

The manner of Carbonadoi●  
Now for the manner of Carbonadoing, it is in this sort; you shall first take the meat you must Carbonadoe, and scorch it both above and below, then sprinkle good store of Salt upon it, and baste it all over with sweet Butter melted, which done, take your broiling-iron, I do not mean a Grid-iron (thouhg it be much used for this purpose) because the smoke of the coals, occasioned by the dropping of the meat, will ascend about it, and make it stink; but a plate. Iron made with hooks and pricks, on which you may hang the meat, and set it close before the fire, and so the Plate heating the meat behind, as the fire doth before, it will both the sooner, and with more neatness be ready: then having turned it, and basted it till it be very brown, dredge it, and serve it up with Vinegar and Butter.   

Of the toasting of Mutton.  
Touching the toasting of Mutton, Venison, or any other joint of meat, which is the most excellentest of all Carbonadoes, you shall take the fattest and largest that can possibly be got (for lean meat is loss of labour, and little meat not worth your time,) and having scorched it, one cast salt upon it, you shall set it on a strong fork, with a dripping pan underneath it, before the face of a quick fire, yet so far off, that it may by no means scorch, but toast at leisure, then with that which falls from it, and with no other basting, see that you baste it continually, turning it ever and anon many times, and so oft, that it may soak and brown at great leisure, and as oft as you baste it, so oft sprinkle Salt upon 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 gravy is clear and white; then shall you serve it up either with venison sauce, or with vinegar, pepper and sugar, cinnamon, and the juice of an orange mixed together and warmed with some of the gravy.   

Additions, ☞ Unto Carbonadoes. A rasher of mutton or lamb.  
Take mutton or Lamb that hath been either roasted, or but parboiled, and with your knife scotch it many ways; then lay it in a deep dish, and put to it a pint of white Wine, and a little whole mace, a little sliced nutmeg, and some sugar, with a lump of sweet butter, and stew it so till it it be very tender: then take it forth, and brown it on the Gridyron, and then laying sippets in the former broth serve it up.   

How to carbonado tongues.  
Take any tongue, whether of Beef, Mutton, Calves, red Deer or Fallow, and being well boiled, pill them, cleave them, and scotch them many ways; then take three or four Eggs broken, some Sugar, Cinnamon and Nutmeg, and having beaten it well together, put to it a Lemon cut in thin slices, and another clean piled, and cut into little fouresquare bits, and then take the tongue and lay it in: and then having melted good store of butter in a frying-pan, pu● the tongue and the rest therein, and so fry it brown, and then dish it, and scrape sugar upon it, and serve it up.   

Additions ☞ For dressing of 〈◊〉. How to sauce any fresh-fish.  
Take any Fresh-fish whatsoever (a Pike, bream, Carpe, Barbe●l, Cheain, and such like, and draw it, but scale it not; then take out the Liver and the refuse, and having opened it, wash it; then take a pottle of fair water, a pretty quantity of white wine, good store of salt, and some vinegar, with a little bunch of sweet herbs, and set it on the fire, and as soon as it begins to boil, put in your fish, and having boiled a little, take it up into a fair vessel, then put into the liquor some gross pepper and ginger, & when it is boiled well together with more salt, set it by to cool, and then put your fish into it, and when you serve it up, lay Fenell thereupon.   

How to b●yle small Fish.  
To boil small fish, as Roches, Da●es, Gudgeon or Flounder, boil White-wine and water together with a bunch of choice herbs, a●d a little whole mace; when all is boiled well together, put in your fish, and skinn it well: then put in the sole of a manchet, a good quantity of sweet butter, and season it with pepper and verjuice, and so serve it in upon sippets, and adorn the sides of the dish with sugar.   

To boil a Guinet or Rochet.  
First, draw your fish, and either split it open in the back, or joint it in the back, and truss it round, then wash it clean, and boil it in water and salt, with a bunch of sweet herbs: then take it up into a large dish, and power unto it verjuice, Nutmeg, Butter and Pepper, and letting it stew a little, thicken it with the yolks of Eggs: then hot remove it into another dish, and garnish it with slices of Oranges and Lemons, Barberies, Prunes and Sugar, and so serve it up.   

How to bake a carp.  
After you have drawn, washed and scalded a fair large carp, season it with pepper, salt and Nutmeg, and then put it into a coffin with good store of sweet butter, and then cast on Raisins of the Sun, the juice of Lemons, and some slices of orange pills; and then sprinkling on a little vinegar, close up and bake it.   

How to bake a Tench.  
First, let your Tench blood in the tail, then scour it, wash it, and scald it, then having dried it, take the fine crumbs of bread, sweet Cream, the yolks of Eggs, Currants clean washed, a few sweet herbs 〈◊〉 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 deep coffin with sweet Butter, and so close up the pie and bake it: then when it is enough, draw it, and open it, and put into it a good pe●ce of preserved Orange minst: then take Vinegar, Nutmeg, Butter, Sugar, and the yelke of a newlayd egg, and boil it on a Chaffingdish and coals, always stirring it to keep it from curding; then pour it into the pie, shake it well, and so serve it up.   

How to st●w a Trout.  
Take a large Trout, fair trim, and wash it, and put it into a deep pewter dish, then take half a pint of sweet wine, with a lump of butter, and a little whole m●ce, pa●sley, savoury and time, mince them all small, and put them into the Trout belly, and so let it stew a quarter of an hour: then minse the yelke of an hard Egg, strew it on the Trout, and laying the herbs about it; and scraping on sugar, serve it up.   

How to bake Eels.  
After you have drawn your Eels, chop them into small pieces of three or four inches, and season them with Pepper, Salt and Ginger, and so put them into a coffin with a good lump of butter, great Raisins; Onions small chopped, and so close it, bake it, and serve it up.   

OF The pastery and baked meres  
Next to these already rehearsed, our English Housewife must be skilful in pastery, and know how and in what manner to bake all sorts of meat, and what past is fit for every meat, and how to handle and compound such pasts: As for example, red Dear venison, wild Boar, Gammons of Bacon, Swans, Elkes, Porpus, and such like standing dishes, which must be kept long, would be baked in a moist, thick, rough, course, & long lasting crust, and therefore of all other your Rye passed it best for that purpose: your Turkey, Capon, Pheasant, Partridge, Veale, Peacocks, Lamb, and al● sorts of waterfowl which are to come to the table more than once (yet not m●ny days, would be baked in a good white crust, somewhat thick, therefore your Wheat is fit for them: your Chickens, Calues-feets, Olives, Potatoes, Quinces, Fallow Deer 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 oven before it be kneaded is the best for that purpose.   

Of the mixture of pasts.  
To speak then of the mixture and kneading of pasts, you shall understand that your rye paste would be kneaded only with hot water and a little butter, or sweet seam and Rye flower very finely sifted, and it would be made tough & stiff, that it may stand well in the rising, for the coffin thereof must ever 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 stiff and tough, because that ●ffin must be deep 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 four eggs or more, according to the quantity you blend together, for they will give it a sufficient stiffening.   

Of puff● past.  
Now for the making of puff● passed of the best kind, you shall take the finest wheat flower after it hath been a little backed in a pot in the ou●n▪ and blend it we●l with eggs whites and yolks a●l together, and af●er the paste is well kneaded, roul● out a p●rt thereof as thin as you please, and then spread cold sweet butter over the same, then upon the same butter role another leaf of the paste as before; and spread it with butter also; and thus role leaf upon leaf with butter between till it be as thick as you think good: and with it either cover any bakst meat, or make pastry for Venison, Florentine, Tart or what dish else you please and so bake it: there be some that to this paste use sugar, but it is certain it will hinder the rising thereof; and therefore when your puffed paste is baked, you shall dissolve sugar into Rose-water, and drop it into the paste as much as it will by any means receive, and then set it a little while in the oven after and it will be sweet enough.   

〈◊〉 baking Red Deer, o●●allow, or any thing to keep 〈◊〉.  
When you bake red Deer, you shall first parboil it and take out the bones, than you shall if it be lean lord it, if fat save the charge, than put it into a press to squeses out the blood; then for a night lay it in a mere sauce made of Vinegar, small drink and salt, and then taking it forth, season it well with Pepper finely beaten, and salt well mixed together, and see that you lay good store thereof, both upon and in every open and hollow place of the Venison; but by no means cut any slashes to put in the Pepper, for it will of itself sink fast enough into the flesh, and be more pleasant in the eating: then having raised the coffin, lay in the bottom a thick course of butter, then lay the flesh thereon and cover it all over with butter, and so bake it as much as if you did bake great brown bread; then when you draw it, melt more butter with three or four spoonful of Vinegar, and twice so much Claret wine, and at a vent hole on the top of the lid power in the same till it can receive no more, and so let it stand and cool; and in this sort you may bake Falo-deer, or Swan, or whatsoever else you please to keep cold, the mere sauce only being left out which is only proper to red Deer: 
To bake beef or mutton for Venison.  And if to your mere sauce you add a little Turnesole, and therein steep beef, or Ramme-mutton: you may also in the same manner take the first for Red Dear Venison, and the latter for Fallow, and a very good judgement shall not be able to say otherwise, then that it is of itself 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 eggs, and putting away one quarter of the whites, beat them exceeding well in a basin, and then mix with them the sweetest and thickest cream you can get, for if it be any thing thin, the Custard will be wheyish: then season it with salt, sugar, cinnamon, cloves, mace, and a little Nutmeg: which done raise your coffins of good tough wheat paste, being the second sort before spoke of, and if you please raise it in pretty works, or angular forms, which you may do by fixing the upper part of the crust to the neither with the yolks of eggs: then when the coffins are ready, strew the bottoms a good thickness over with Currants and Sugar, than set them into the Oven, and fill them up with the confection before blended, and so drawing them, adorn all the tops with Carraway Cumfets, and the slices of Dates picked right up, and so serve them up to the table. To prevent the wheyishnes of the Custard, dissolve into the first confection a little Issingglasse and all will be firm.   

To bake an Olive-pye.  
To make an execelle●t Olive-pie: take sweet herbs as Violet leaves, Strawberry leaves, spinach, 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 give the better taste, then take the yolks of hard eggs with Currants, Cinnamon, Cloves and Mace, and and chop them amongst the herbs also; then having cut out long olives of a leg of Veal, roll up more than three parts of the herbs so mixed within the Olives, together with a good deal of sweet butter; then having raised your crust of the finest and best paste, strew in the bottom the remainder of the herbs, with a few great Raisins having the stones picked out: then put in the Olives and cover them with great Raisins and a few Prunes: then over all lay good store of Butter and so bake them: then being sufficiently baked, take Claret wine, Sugar, Cinnamon, and two or three spoonful of wine Vinegar and boil 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 Oven again a little space, and so serve it forth.   

To make a Ma●row b●ne pie.  
To bake the best Marrow-bone-pye, after you have mixed the crusts of the best sort of pastes, and raised the coffin in such manner as you please: you shall first in the bottom thereof lay a course of marrow of Beef mixed with Currants: then upon it a lay of the soles of Artichokes, after they have been boiled, and are divided from the thistle: then cover them over with marrow, Currants, and great Raisins, the stones picked out: then lay a course of Potatoes cut in thick slices, after they have been boiled soft, and are clean piled: then cover them with marrow, Currants, great Raisins, Sugar and Cinnamon: then lay a layer of candied Eringo-rootes mixed very thick with the slices of Dates: then cover it with marrow, Currants, great Raisins, Sugar, Cinnamon and Dates, with a few Damaske-prunes, and so bake it: and after it is baked power into it as long as it will receive it white-wine, rose-water, sugar, cinnamon, and vinegar, mixed together, and candy all the cover with rose-water and sugar only; and so set it into the oven a little, and after serve it forth.   

To bake a chicken-pie.  
To bake a chicken-pie, after you have trust your chickens, broken their legs 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 upon them, and underneath them currants, great raisins, prunes, cinnamon, sugar, whole mace and salt: then cover all with great store of butter, and so bake it; after power into it the same liquor you did in your marrowbone Pie with yolks of two or three eggs beaten amongst it; and so serve it forth.   

☜ Additions to the Pastery▪ Venison of Hares.  
To make good Red-deer Venison of Hares, take a Hare or two, or three, as you can or please, and pick all the flesh from the bones; then put it into a mortar either of wood or stone, and with a wooden pestle let a strong person beat it exceedingly, and ever as it is beating, let one sprinkle in vinegar and some salt; then when it is sufficiently beaten, take it out of the mortar, and put it into boiling water and parboil it: when it is parboiled, take it and lay it on a table in a round lump, and lay a board over it, & with weights press it as hard as may be: then the water being pressed out of it, season it well with Pepper and Salt: then lard it with the fat of Bacon so thick as may be: then bake it as you bake other Red-deer, which is formerly declared.   

To bake a Hare pie.  
Take a Hare and pick off all the flesh from the bones, and only reserve the head, then parboil it well: which done, take it out and let it cool, as soon as it is cold, take at least a pound and half of Raisins of the Sun, and take out the stones: then mix them with a good quantity of Mutton suet, and with a sharp shredding knife shred it as small as you would do for a Chewet: then put to it Currants and whole Raisins, Cloves and Mace, Cinnamon and Salt: then having raised the coffin long wise to the proportion of a Hare, first lay in the head, and then the aforesaid meat, and lay the meat in the true portion of a Hare, with neck, shoulders, and legs, and then cover the coffin and bake it as other baked meats of that nature.   

A Gammon of Bacon-pie.  
Take a Gammon of Bacon and only wash it clean, and then boil it on a soft gentle fire, til● it be boiled as tender as is possible, ever and anon fleeting it clean, that by all means it may boil white: then take off the sword, and s●ar●e it very well with all manner of sweet and pleasant serssing herbs: then strew store of Pepper over it, and prick it thick with Cloves: then lay it into a coffin made of the same proportion, and lay good store of Butter round about it, and upon it, and strew Pepper upon the Butter, that as it melts, the Pepper may fal● upon the Bacon: then cover it, and make the proportion of a Pig's head in paste upon it, and then bake it as you bake Red Deer, or things of the like nature, only the Paste would be of Wheate-meale.   

A Herring-pie. ☞  
Take white pickled Herrings of one nights watering and boil them a little: then pill off the skin and take only the backs of them, and pick the fish clean from the bones, then take good store of Raisins of the Sun, and stone them, and put them to the fish: then take a Warden or two, and pair it, and slice it in small slices from the chore, and put it likewise to the fish: then with a very sharp shredding knife shred all as small and fine as may be: then put ●o it good store of Currants, Sugar▪ Cinnamon, sliced Dates, and so put it into the coffin with good store of very sweet Butter, and so cover it, and leave only a round vent-hole on the top of the lid, and so bake it like pies of that nature: When it is sufficiently baked, draw it out, and take Claret-wine and a little Verivice, Sugar, Cinnamon, and sweet Butter, and boil them together; then put it in at the vent-hole, and shake the pie a little, and put it again into the Oven for a little space, and so serve it up, the lid being candied over with Sugar, and the sides of the dish trimmed with Sugar.   

A Ling pi●.  
Take a jowl of the best Ling that is not much watered, and is well sodden and cold, but whilst it is hot take off the skin, and pair it clean underneath, and pick out the bones clean from the fish: then cut it into gross bits and let it lie: then take the yolks of a dozen Eggs boiled 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 potherbs, and chop them wonderful small, and mix them also with the fish; then season it with Pepper, Cloves, and Mace, and so lay it into a coffin with great store of sweet Butter, so as it may swim therein, and then cover it, and leave a vent hole open in the top when it is baked, draw it, and take Vertuice, Sugar, Cinnamon and Butter, and boil them together, and first with a feather anoint all the lid over with that liquor, and then scrape good store of Sugar upon it; then pour the rest of the liquor in at the vent hole, & then set it into the Oven again for a very little space, and then serve it up as pies of the s●me nature, and both these pies of fish before rehearsed, are especa●l Lenten dishes.   

☞ A Norfolk ●ool●.  
Take a pint of the sweetest and thickest Cream that can be gotten, and set it on the fire in a very clean scoured skillet, and put into it Sugar, Cinnamon and a Nutmeg cut into four quarters, and so boil it well: then take the yolks of four Eggs, and take off the films, and beat them well with a little sweet Cream: then take the four quarters of the Nutmeg out of the Cream, then put in the Eggs, and stir it exceedingly, till it be thick: then take a fine Manchet, and cut it into thin shives, as much as will cover a dish-bottome, and holding it in your hand, pour half the Cream into the dish: then lay your bread over it, then cover the bread with the rest of the Cream, and so let it stand till it be cold: then strew it over with Carraway Comfits, and prick up some Cinnamon Comfits, and some sliced Dates; or for want thereof, scrape all over it some Sugar, and trim the sides of the dish with Sugar, and so serve it up.   

A Trifle.  
Take a pint of the best and thickest Cream, and set it on the fire in a clean skillet, and put into it Sugar, Cinnamon, and a Nutmeg cut into four quarters, and so boil it well: then put it into the dish you intent to serve it in, and let it stand to cool till it be no more than lukewarm: then put in a spoonful of the best earning, and stir it well about, and so let it stand till it be cold, and then strew Sugar upon it, and so serve it up, and this you may serve either in dish, glass, or other plate.   

A Calf's f●-pye.  
Take Calves feet well boiled, and pick all the meat from the bones: then being cold 〈◊〉 red it as small as you can, than season it with Cloves and Mace, and put in good store of Currants, Raisins, and Prunes: then put i● into the coffin with good store of sweet Butter, then break in whole sticks of Cinnamon, and a Nutmeg sliced into four quarters, and season it before with Salt: then close up the coffin, and only leave a vent-hole. When it is baked, 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 serve it up.   

Oysterpye.  
Take of the greatest Oysters drawn from the shells, and parboil them in Verivice: then put them into a cuslander, and let all the moisture run from them, till they be as dry as is possible: then raise up the coffin of the pie, and lay them in: then put to them good store of Currants and fine powdered Sugar, with whole M●c●, whole Cloves, whole Cinnamon, and Nutmeg sliced, Dates cut, and good store of sweet butter: then cover it, and only leave a vent-hole: when it is baked, then draw it, and take White wine, and White-wine vinegar, Sugar, Cinnamon, and sweet but●er, and melt it together; then first trim the lid therewith, and candy it with Sugar; then pour the rest in at the vent hole, and shake it well, and so set it into the oven again for a little space, and so serve it up, the dish edges trimmed with Sugar. Now some use to put to this pie Onions sliced and shred, but that is referred to discretion, and to the pleasure of the taste.   

To recover Venison ha● is tainted. ☜  
Take strong Ale, and put to it of Wine-vinegar as much as will make it sharp: then set it on the fire, and boil it well, and scum 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 twelve hours: then take it out from that mea● 〈◊〉, and press it well; then parboil it, and season it with Pepper and Salt, and bake it, as hath been before showed in this Chapter.   

A Che●et py●  
Take the brawns and the wings of Capons and Chickens after they have been roasted, and pull away the skin, then shred them with ●e Mutton suet very small, than season it with Cloves, Mace, Cinnamon, Sugar and Salt▪ then put to Raisins of the Sun & Currants, and sliced Dates, and Orange pills, and being well mixed together, put it into small coffins made for the purpose, and strew on the top of them good store of Carraway-Comfets: then cover them, and bake them with a gentle heat, and these Chewets' you may also make of roasted Veal, seasoned as before showed, and of all parts the loin is the best.   

A minced pie.  
Take a Leg of Mutton, and cut the best of the flesh from the bone, and parboil 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, Cloves and Mace: then put in good store of Currants, great Raisins and Prunes clean washed and picked, a few Dates sliced, and some Orange pills sliced: then being all well mixed together, put it into a coffin, or into diverse coffins, and so bake them: and when they are served up open the lids, and strew store of Sugar on the top of the meat, and upon the lid. And in this sort you may also bake Beef or Veal; only the Beef would not be parboiled, and the Veal will ask a double quantity of Suet.   

A Pippen p●e.  
Take of the fairest and best Pippins, and pair there, and make a hole in the top of them; then prick in each hole a Clove or two, then put them into the coffin, then break in whole sticks of Cinnamon, and slices of Orange pills and Dates, and on the top of every Pippin a little piece of sweet butter: then fill the coffin, and cover the Pippins over with Sugar; then close up the pie, and bake it, as you bake pies of the like nature, and when it is baked, anoint the lid over with store of sweet butter, and then strew Sugar upon it a good thickness, and set it into the oven again for a little space, as whilst the meat is in dishing up, and then serve it.   

A Warden-pie, or quince-pie. ☜  
Take of the fairest and best Wardens, and pair them, and take out the hard chores on the top, and cut the sharp ends at the bottom flat; then boil them in White-wine and Sugar, until the syrup grow thick: then take the Wardens, from the syrup into a clean dish, and let them cool; then set them into the coffin, and prick Cloves in the tops, with whole sticks of Cinnamon, and great store of Sugar, as for Pippins, then cover it, and only reserve a vent-hole, so set it in the oven and bake it: when it is baked, draw it forth, and take the first syrup in which the Wardens were boiled, and taste it, and if it be not sweet enough, then put in more Sugar and some Rose water, and boil it again a little, then pour it in at the vent-hole, & shake the pie well; then take sweet butter and Rose water melted, and with it anoint the pie-lid all over, and then strew upon it store of Sugar, and so set it into the oven again a little space, and then serve it up. And in this manner you may also bake Quinces.   

To preserve quinces to bake all the year.  
Take the best and sweetest wort, and put to it good store of Sugar; then pate and chore the Quinces clean▪ and put them therein, and boil them till they grow tender: then take out the Quinces and let them cool, & let the pickle in which they were boiled, stand to cool also; then strain it through a range or siue, than put the Quinces into a sweet earthen pot, then pour the p●ck●e or syrup unto them, so as all the Quinces may be quite covered all over; then stop up the pot close, and let it in a dry place, and once in six or seven week's look unto it; and if you see it shrink, or do begin to hoar or mould▪ then pour out the pickle or syrup, and renewing it, boil it over again, and as before put it to the Qu●nc●s being cold and thus you may preserve them for the use of baking, or otherwise all the year.   

A pippin Tart.  
Take Pippins of the fairest, and p●re them, and then divide them ●ust in the halves, and take out the chores clean: then having ●old out the coffin flat, and raised up a small verge of an inch, or more high, lay in the Pippins with the hollow side downward, as close one to another as may be: then lay here and there a clove, and here and there a whole stick of Cinnamon, and a little bit of butter: then cover all clean over with Sugar, and so cover the coffin, and bake it according to the manner of Tarts; and when it is bakst, then draw it out, and having boiled Butter and rose water together, anoint all the lid over therewith, and then scrape or strew on it good store of Sugar, and so set it in the oven again, and after serve it up.   

A codlin Tart.  
Take green Apples from the tree, and codle them in scalding water without breaking; then pill the thin skin from them, and so divide them in halves, and cut out the chores, and so lay them into the coffin, and do in every thing as you did in the Pippin-tart; and before you cover it when the Sugar is cast in, see you sprinkle upon a good store of Rose-water, then close it, and do as before showed.   

☞ A coddling pie·  
Take Codlins' as before said, and pill them and divide them in halves, and chore them, and lay a lere thereof in the bottom of the pie: then scatter here and there a clove, and here and there a piece of whole Cinnamon; then cover them all over with Sugar, then lay another lere of Codlins', and do as beforesaid, and so another, till the coffin be all filled; then cover all with Sugar, and here and there a Clove and a Cinamon-sticke, and if you will a sliced Orange pill and a Date; then cover it, and bake it as the pies of that nature: when it is baked, draw it out of the oven, and take of the thickest and best Cream with good store of Sugar, and give it one boil or two on the fire: then open the pie, and put the Cream therein, and mash the Codlins' all about; then cover it, and having trimmed the lid (as was before showed in the like pies and tarts) set it into the oven again for half an hour, and so serve it forth.   

A Cherry Tart.  
Take the fairest Cherries you can get, and pick them clean from leaves and stalks: then spread out your coffin as for your Pippin-tart, and cover the bottom with Sugar: then cover the Sugar all over with Cherries, then cover those Cherries with Sugar, some sticks of Cinnamon, and here and there a Clove: then lay in more cherries, and so more Sugar, Cinnamon and cloves, till the coffin be filled up: then cover it, and bake it in all points as the coddling and pipping tart, and so serve it: and in the same manner you may make Tarts of Gooseberries, Strawberries, Raspberries, Bilberries, or any other Berrie whatsoever.   

A Rice Tart.  
Take Rice that is clean picked, and boil it in sweet Cream, till it be very soft: then let it stand and cool, and put into it good store of Cinnamon and Sugar, and the yolks of a couple of Eggs and some Currants, stir and beat all well together▪ than having made the coffin in the manner before said for other tarts, put the Rice therein, and spread it all over the coffin: then break many little bits of sweet butter upon it all over, and scrape some sugar over it also, then cover the tart, and bake it, and trim it in all points, as hath been before showed, and so serve it up.   

A Florentine.  
Take the Kidneys of veal after it hath been well roasted, and is cold: then shred it as fine as is possible; then take a●l sorts of sweet Pot herbs, or fearsing herbs, which have no bitter or strong taste, and chop them as small as may be, and putting the veal into a large dish, put the herbs unto it, and good store of clean washed Currants, Sugar, Cinnamon, the yolks of four eggs, a little sweet cream warmed, and the fine grated crumbs of a half penny loaf and salt, and mix all exceeding well together: then take a deep pewter dish, and in it lay your paste very thin rolled out, which paste you must mingle thus: Take of the finest wheat-flower a quart, and a quarter so much sugar, and a little cinnamon; then break into it a couple of eggs, then take sweet cream and butter melted on the fire, and with it kne●d the paste, and as was before said, having spread butter all about the dishes sides: then put in the veal, n● break pieces of sweet butter upon it, and scrape sugar over it; then roll out another paste reasonable ●hicke, and with it cover the dish all over, closing the two pasts with the beaten whites of eggs very fast together: then with your knife cut the lid into divers pretty works according to your fancy: then let it in the Oven and bake it with pies and tarts of like nature: when it is backed, draw it, and trim the lid with sugar, as hath been showed in tarts, and so serve it up in your second courses.   

A pruen tart.  
Take of the fairest damask pruens you can get, and put them in a clean pipkin with fair water, Sugar, unbruised Cinnamon, and a branch or two of Rosemary, and if you have bread to bake, stew them in the oven with your bread: if otherwise, stew them on the fire: when they are stewed, then bruise them all to mash in their syrup, and strain them into a clean dish; then boil it over again with Sugar, Cinnamon, and Rose water, till it be as thick as Marmalade: then set it to cool, then make a reasonable tough paste with fine flower, Water, and a little butter, and roll it out very thin: then having patterns of paper cut into divers proportions, as Beasts, Birds, arms, Knots, Flowers, and such like: Lay the patterns on the paste, and so cut them accordingly: then with your fingers pinch up the edges of the paste, and set the work in good proportion: then prick it well all over for rising, and set it on a clean sheet of large paper, and so set it into the Oven, and bake it hard; then draw it, and set it by to cool: and thus you may do by a whole Oven full at one time, as your occasion of expense is: then against the time of service comes, take off the confection of pruens before rehearsed, and with your Knife, or a spoon fill the coffin according to the thickness of the verge; then strew it over all with Caraway comfits, and prick long comfits upright in it, and so taking the paper from the bottom, serve it on a plate in a dish or charger, according to the bigness of the tart, and at the second course, and this tart carrieth the colour black.   

Ap●le-tart.  
Take apples and pair them, and slice them thin from the chore into a pipkin with White wine, good store of Sugar, Cinnamon, a few Saunders and Rosewater, and boil it till it be thick; then cool it, and strain it, and beat it very well together with a spoon: then put it into the coffin as you did the Pruen tart, and adorn 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 spinach tart.  
Take good store of spinach, and boil it in a Pipkin with White-wine till it be very soft as pap: then take it and strain it well into a pewter dish, not leaving any part unstrained: then put to it Rose-water, great store of sugar and cinnamon, and boil it till it be as thick as Marmalade, then let it cool, and after fi●l your coffin, and adorn it, and serve it in all points as you did your pruen-tart, and this carrieth the colour greene.   

A yellow tart.  
Take the yolks of eggs, and break away the films, and beat th●m well with a little cream: then take of the sweetest a●d thickest cream that can be got, and set it on the fire in a clean skillet, and put into it sugar, cinnamon and rose water, and then boil it well: when it is boy●d, and still boiling, stir it well, and as you stir it put in th● eggs, and so boil it ti●l it curdle; then take i● f●om the fire and put it into a strainer, and first let the thin whey run away into a by dish, then strain the rest very well, and beat it well with a spoo●e, and so put it into the tart coffin, and adorn it as you did your pruen tart, and so serve it: this carrieth the colour yellow   

A white tart.  
Take the whites of eggs and beat them with rose-water, and a little sweet cream: then set on the fire good thick sweet cream, and put into it sugar, cinnamon, rose-water, and boil it well, and as it boyles stir it exceedingly, and in the stirring put in the whites of eggs; then bo●le i● till it cur●le, and after do 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 comfits, and as this to with blaunched almonds like white tarts and full as pure. Now you may (if you please) put all these several colours, and several stuffs 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 talents of another: and so of birds, the body of one colour, the eyes another, the legs of an other, and every feather in the wings of a several colour according to fancy: and so likewise in arms, the field of one colour, the charge of another, according to the form of the Coat-armour; as for the mantles, trails and devices about arms, they may be set out with several colours of preserves, conserves, marmalads, and goodinyakes, as you shall find occasion or invention, and so likewise of knots, one trail of one colour, and another of another, and so of as many as you please.   

An hearb● tart.  
Take sorrel, spinach, parsley, and boil them in water till they be very soft as pap, then take them up, and press the water clean from them, then take good store of yolks of eggs boiled very hard, and chopping them with the herbs exceeding small, then put in good store of currants, sugar and cinnamon, and stir all well together; then put them into a deep tart coffin with good store of sweet butter▪ and cover it; and bake it like a pippin tart, and adorn the lid after the baking in that manner also, and so serve it up.   

To bake a pudding pie.  
Take a quart of the best cream, and set it on the fire, and slice a loa●e of the lightest white bread into thin slices, and pu● into it, and let it stand on the fire till the milk begin to rise; then take it off, & put it into a basin, and let it stand till it be cold: then put in the yolks of four eggs, and two whites, good store of currants, Sugar, Cinnamon, Cloves, Mace, and plenty of Sheep's 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 serve it, strew Sugar upon it.   

A White pot.  
Take the best and sweetest cream, and boil it with good store of Sugar, and Cinnamon, and a little rose-water, then take it from the fire and put into it clean picked rice, but not so much as to make it thick, & let it steep therein till it be cold; then put in the yolks of six eggs, & two whites, Currants, Sugar, Cinnamon, and Rose-water, and Salt, than put it into a pan, or pot, as 〈…〉 it were a custard; and so bake it and serve it in the pot it is baked in, trimming the top with sugar or comfits.   

OF banqueting stuff and conceited dishes.  
There are a world of other Baked meats and Pies, but for as much as whosoever can do these may do all the rest, because herein is contained all the Art of seasonings, I will trouble you with no further repetitions▪ but proceed to the manner of making of Banqueting stuff and conceited dishes, with other pretty and curious secrets, necessary for the understanding of our English Housewife: for albeit they are not of general use, yet in their due times they are so needful for adornation, that whosoever is ignorant therein, is lame, and but the half part of a complete Housewife.   

To make paste of Quinces. ☞  
To make paste of Quinces: first boil your Quinces whole and when they are soft, pair them and cut the Quince from the core; then take the finest sugar you can get finely beaten and seized, and put in a little Rose-water and boi●e it together ti●l it be thick; then pu● in the cut Quinces and so boil them together t●ll it be stuff enough to mould, and when it is cold, than role it and print it; a pound of Quinces will take a pound of sugar, or near thereabouts.   

To make thin quince cakes.  
To make thin Quince cakes, take your quince when it is boiled soft as before said, and dry it upon a Pewter plate with soft heat, & be over stirring of it with a slice till it be hard; then take seared sugar quantity for quantity & strew it into the quince, as you beat it in a wooden or stone mortar: and so role them thin & print them.   

To preserve quinces. ☜  
To preserve Quinces: first pair your Quinces and take out the cores and boil the cores and parings all together in fair water, and when they begin to be soft, take them out and strain your liquor, and put the weight of your Quinces in sugar, and boil the Quinces in the syrup till they be tender: then take them up and boil your syrup till it be thick: If you will have your Quinces red, cover them in the boiling, and if you will have them white do not cover them.   

To make hippocras.  
To make hippocras, take a pottle of wine, two ounces of good Cinnamon, half an ounce of ginger, nine cloves, & six pepper corns, and a nutmeg, & bruise them and put them into the wine with some rosemary flowers, and so let them steep all night, and then put in sugar a pound at least: & when it is well settled, let it run through a woollen bag made for that purpose: thus if your wine be claret, the hippocras will be red: if white then of that colour also.   

To make jelly.  
To make the best jelly, take calves feet and wash them and scald off the hair as clean 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 fair water until it will jelly, which you shall know by now and then cooling a spoonful of the broth: when it will jelly then strain it, and when it is cold then put in a pint of Sack and whole Cinnamon and Ginger sliced, and Sugar and a little Rose-water, and boil all well together again:  
Then beat the white of an egg an put it into it, and let it have one boil more: then put in a branch of Rosemary into the bottom of your jelly bag, and let it run through once or twice, and if you will have it coloured, then put in a little Townefall. Also if you want calves feet you may make as good jelly if you take the like quantity of Isingglasse, and so use no calves feet at all.   

〈…〉  
To make the best L●ach, take Isingglasse and lay it two hours in water, and shift it and boil it in fair water and let it cool: Then take Almonds and lay them in cold water till they will blanche: And then stamp them and put to new milk, and strain them and put in whole Mace and Ginger sliced, and boil 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 run 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 Liquorice, Aniseedes, Ginger and Cinnamon beaten very small and sears●d: and put your bread and your spice all together, and put th●m into the wine and boil it and stir it till it be thick: then mould it and print it at your pleasure▪ & let it stand neither too moist nor too warm.   

Marmalade of quinces red.  
To make red Marmelade of Quinces: take a pound of Quinces and cut them in halves, and take out the co●es and pair them: then take a pound of Sugar and a quart of fair water and put them all into a pan, and let them boil with a soft fire, and sometimes turn them and keep them covered with a Pewter dish, so that the st●mme or air may c●me a little out: the longer they are in boiling the better colour they will have: and when they be soft take a knife and cut them cross upon the top, it will make the syrup go through that they may be all of a like colour: then set a little of your syrup to cool, and when it beginneth to be thick then break your quinces with a slice or a spoon so small as you can in the pan, and then strew a little fine sugar in your boxes bottom, and so put it up.   

Marmalade wines.  
To make white Marmalade you must in all points use 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 boil them as fast as you can, and cover them not at all.   

To make jumbals.  
To make the best jumbals, take the whites of three eggs and beat them well, and take off the froth; then take a little milk and a pound of fine wheat flower & sugar together finely sifted, and a few Aniseeds well rubbed and dried; and then work all together as stiff as you can work it, and so make them in what forms you please, and bake them in a soft oven upon white Papers.   

To make Biscuit bread.  
To make Bisket-bread, take a pound of fine flower, & a pound of sugar finely beaten and searsed, and mix them together; Then take eight eggs and put four yolks and beat them very well together; then strew in your flower and sugar as you are beating of it, by a little at once, it will take very near an house's b●a●m; then take half an ounce of Aniseedes and Coriand●r-seeds and let them be dried and rubbed very clean, 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 oven: But if you would have thin 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 backed, turn them, and thrust them down close with your hand. Some to this Bisket-bread will add a little Cream, and it is not amiss, but excellent good also.   

To make fin● jumbals.  
To make jumbals more fine and curious than the former, and nearer to the taste of the Macaroone: take a pound of sugar beat it fine, then take as much fine wheat flower and mix them together, then take two whites and one yolk of an egg, half a quarter of a pound of blaunched Almonds; then beat them very fine altogether with half a dish of sweet butter, and a spoonful of Rose water, and so work it with a little Cream till it come to a very stiff paste, then rou●e them forth as you please: And hereto you shall also, if you please, add a few dried Aniseeds finely rubbed and strewed into the paste, and also Coriander seed.   

To make dry sugar leech  
To make dry sugar leech, blanche your Almonds and beat them with a little rose water and the white of one egg, and you must beat it with a great deal of sugar, and work it as you would work a piece of paste: then roll it and print it as you did other things, only be sure to strew sugar in the print for fear of cleaning too.   

To make leech Lombard.  
To make leach Lombard, take half a pound of blaunched Almonds, two ounces of Cinnamon beaten and searsed, half a pound of sugar, then beat your Almonds, and strew in your sugar and cinnamon till it come to a paste, than roll it and print it, as aforesaid.   

To make fresh cheese.  
To make an excellent fresh cheese, take a p●t●le of Milk as it comes from the Cow, and a pint of cream: then take a spoonful of rennet or earning, and put it unto it, and let it stand two hours: then stir it up, and put it into a fine cloth, and let the whey drain from it: then put it into a bowl, and take the yelke of an egg, a spoonful 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, myxe 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 Honey and set it on the coals and refine it: then take a pennyworth of Ginger, as much Pepper, as much Liquorice, and a quarter of a pound of Aniseeds, and a penny worth of Saunders: All these must be beaten and searsed, and so put into the honey: then put in a quarter of a pint of Claret wine or old ale, then take three penny Manchets finely grated and strew it amongst the rest, and stir it till it come to a stiff 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 piece of a preserved Quince, and beat in a mortar, and work it up into a very stiff paste wi●h fine searst Sugar▪ then print it and dry them gently.   

How to make Cinnamon sticks. ☜  
To make most Artificial Cinnamon sticks, take an ounce of Cinnamon and pound it, and half a pound of Sugar; then take some gum Dragon and put it in steep in Rose-water, then take thereof to the quantity of a hazel nut, and work it out and print it, and roll it in form of a Cinnamon stick.   

How to make Cinnamon water.  
To make Cinnamon water take a pottle of the best Ale and a pottle of sack-lees; a pound of Cinnamon sliced fine, and put them together, and let them stand two days; then distil them in a limbeck or glass▪ Still.   

How to make Wormwood water.  
To make Wormwood water take two gallons of good Ale, a pound of Aniseedes, half a pound of Liquorice, and beat them very fine; And then take two good handfuls of the crops of wormwood, and put them into the Ale and let them stand all night, and then distil them in a limbeck with a moderate fire.   

To make sw●ete water  
To make sweet water of the best kind, take a thousand damask roses, two good handfuls of Lavendar tops, a three penny weight of mace, two ounces of cloves bruised, a quart of running water: put a little water into the bottom of an earthen pot, and then put in your Roses and Lavender with the spices by little and little, and in the putting in always knead them down with your fist, and so continue it until you have wrought up all your Roses and Lavender, and in the working between put in always a little of your water; then stop your pot close, and let it stand four days, in which time every morning and evening put in your hand, and pull from the bottom of your pot the said Roses, working it for a time: and then distil it, and hang in the glass of water a grain or two of Musk wrapped in a pe●ce of Sarsenet or fine cloth.   

Another way  
Others to make sweet water, take of Ireos' two ounces, of Calamus half an ounce, of Cypress roots half an ounce, of yellow Saunders nine drams, of Cloves bruised one ounce, of Benjamin one ounce, of Storax and Calamint one ounce▪ and of Musk twelve grains, and infusing all these in Rose-water distil it.   

To make date Leach▪  
To m●ke an excellent Date-Leach, take Dates, and take out the stone● and the wh●te rind, and beat them with Suga●, Cinnamon and Ginger very finely then work it as you would work a piece of paste, and then print them as you please,   

To make sugar plate.  
To m●ke a ●ind of Sugar plate, take Gum Dragon, and lay it in Rose-water too days▪ then take the powder of fair Hepps and Sugar, and the juice of an Orange; beat all these together in a Mortar, then take it out and work it with your hand: and print it at your pleasure.   

To make spice Cakes.  
To make excellent spice Cakes, take half a peck of very fine Wheat-flower, take almost one pound of sweet butter, and some good milk and cream mixed together, set it on the fire, and put in your butter, and a good deal of sugar, and let it melt together: then strain Saffron into your milk a good quantity: then take seven or eight spoonfuls of good Ale-ba●me, and eight eggs with two yolks and mix them together, then put your milk to it when it is somewhat cold, and into your flower put salt, Aniseedes bruised, Cloves and Mace, and a good deal of Cinnamon: then work all together good and stiff, that you need not work in any flower after: then put in a little rose-water cold, then rub it well in the thing you knead it in, and work it throughly: if it be not sweet enough, scrape in a little more sugar, and pull it all in pieces, and hurl in a good quantity of Currants, and so work all together again, and bake your Cake as you see cause in a gentle warm oven.   

To make a Banbury Cake. ☜  
To make a very good Banbury Cake, take four pounds of Currants, & wash and pick them very clean, and dry them in a cloth: then take three eggs and put away one yelke, and beat them, and strain them with harm, putting thereto Cloves, Mace, Cinnamon and Nutmegs, then take a pint of Cream, and as much morning's milk 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 eggs, baume and meal and work them all together an hour or more; then save a part of the p●ste, & the rest break in p●eces and work in your Currants; which done, mould your Cake of what quantity you please; and then with that paste which hath not any Currants coue● it very thin both underneath and a lost. And so bake it according to the the bigness.   

☞ To m●ke the best Marchpane.  
To make the best March pane, take the best jordan Almonds and blanche them in warm water, than put them into a stone-morter, and with a wooden pestle beat them to pap, then take of the finest refined sugar well searst, and with it Damask Rose-water, beat it to a good stiff paste, allowing almost to every jordan Amlond three spoonful of sugar; then when it is brought thus to a paste, lay it upon a fair table, and strowing searst sugar under it, mould it like leaven, then with a rolling pin role it forth, and lay it upon wafers washed with Rose-water; then pinch it about the sides, and put it into what form you please; then strew searst sugar all over it; which done, wash it over with Rose-water and sugar mixed together, for that will make the Ice; then adorn it with Comfits, guilding, or whatsoever devices you please, and so set it into a hot stove, and there bake it crispy, and so serve it forth. Some use to mix with the passed Cinnamon and Ginger finely searst, but I refer 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 have been boiled soft, and beat them in a mortar with refined Sugar, Cinnamon and Ginger finely searst, and Damask rose water till it come to a stiff paste; and role it forth and print it, and so bake it in a stove; and in this sort you may make paste of Pears, Apples, Wardens, Plums of all kinds, Cherries, Barberries'; or what other fruit you please.   

To m●ke any Conserve.  
To make conserve of any fruit you please, you shall take the fruit you intent to make conserve of: and if it be stone-fruit you shall take out the stones: if other fruit take away the paring and chore, and then boil them in fair running water to a reasonable height: then drain them from thence, and put them into a fresh vessel with Claret wine, or White wine, according to the colour of the fruit: and so boil them to a thick pap all to mashing, breaking and stirring them together: then to every pound of pap put to a pound of Sugar, and so stir them all well together, and being very hot strain them through fair strainers, and so pot it up.   

To make Conserve of Flowers.  
To make conserve of Flowers, as Roses, Violets, Gilly flowers, and such like: you shall take the flowers from the stalks, and with a pair of shears cut away the white ends at the roots thereof, and then put them into a stone mortar or wooden brake, and there crush or beat them till they be come to a soft substance: and then to every pound thereof, take a pound of fine refined sugar well searst and beat it all together, till it come to one entire body, and then pot it up, and use it as occasion shall serve.   

To make Wafers.  
To make the best Wafers, take the finest wheat-flower you can get, and mix it with cream, the yolks of eggs, Rose-water, Sugar and Cinnamon till it be a little thicker than Pan cake-batter; and then warming your wafer-irons on a char-coale-fire, anoint them first with sweet butter, and then lay on your batter and press it, and bake it white or brown at your pleasure.   

☜ To make Marmalade of Oranges.  
To make an excellent Marmalade of Oranges, take the Oranges, and with a knife pair off as thinn as is possible the uppermost rind of the Orange: yet in such sort, as by no means you alter the colour of the Orange; then steer them in ●aire water, changing the water twice a d●y, till you find no bitterness of taste therein; then take them forth, and first boil them in fair running water, and when they are soft, remove them into rose-water, and boil them therein till they break: then to every pound of the pulp put a pound of refined sugar, and so having mashed and stirred them all well together, strain it through very fair strainers into boxes, and so use it as you shall see occasion.   

Additions to banqueting 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 thin and bake them on papers.   

Fine bread.  
Take a quarter of a pound of fine sugar well beaten, and as much flower finely bolted, with a quantity of Aniseedes a little bruised, and mingle all together; then take two eggs and beat them very well, whites and all; then put in the mingled stuff aforesaid, and beat all together a good while, then put it into a mould, wiping the bottom ever first with butter to make it come out easily, and in the baking turn it once or twice as you shall have occasion, and so serve it whole, or in slices at your pleasure.   

To preserve Qu●nce● 〈…〉.  
Take sweet Apples and stamp them as you do for Cider, then press them through a bag as you do verjuice; then put it into a ferkin wherein you will keep your Quinces, and then gather your Quinces, and wipe them clean, and neither chore them nor pair them, but only take the blacks from the tops, and so put them into the ferkin of Cider, and therein you may keep them all the year very fair, and take them not out of the liquor, but as you are ready to use them, whether it be for pies, are any other purpose, and then pair them, and chore them as you think good.   

To make spoc●a●.  
Take a gallon of Claret or White-wine, and put therein four ounces of Ginger, an ounce and a half of Nutmegs, of Cloves one quarter, of Sugar four pound; let all this stand together in a pot at least twelve hours, then take it, and put it into a clean bag made for the purpose, so that the wine may come with good leisure from the spices.   

To preserve quinces.  
Take Quinces and wipe them very clean, and then chore them, and as you chore them, put the chores strait into fair water, and let the chores and the water boil; when the water boileth, put in the Quinces unpared, and let them boil till they be tender, and then take them out and pair them, and ever as you pair them, put them strait into sugar finely beaten: then take the water they were sodden in, & strain it through a fair cloth, and take as much of the same water as you think will make syrup enough for the Quinces, and put in some of your sugar and let it boil a while, and then put in your Quinces, and let them boil a while, and turn them, and cast a good deal of sugar upon them; they must seethe a pace, and ever as you turn them, cover them still with sugar, till you have bestowed all your sugar; and when you think that your Quinces are tender enough, take them forth, and if your syrup be not stiff enough, you may seethe it again after the Quinces are forth. To every pound of Quinces you must take more than a pound of sugar: for the more sugar you take, the fairer your Quinces will be, and the better and longer they will be precrued.   

Conserve of Quinces.  
Take two gallons of fair water, and set it on the fire, and when it is lukewarm, beat the whites of five or six eggs, and put them into the water, and stir it well, and then let the water seeth, and when it riseth up all on a curd, than scum it off: Take Quinces and pair 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 boil till your liquor be as high coloured as French Wine, and when they be very tender, then take a fair new canvas cloth fair washed, and strain your Quinces through it with some of your liquor; (if they will not go through easily,) then if you will make it very pleasant, take a little Musk, and lay it in Rose water, and put it thereto; then take and seeth it, until it be of such substance, that when it is cold, it will cut with a knife; and then put it into a fair box, and if you please, lay leafe-gold thereon.   

☞ To keep Quinces all the year.  
Take all the parings of your Quinces that you make your Conserve withal, and three or four other Quinces, and cut them in pieces, and boil the same parings, and the other pieces in two or three gallonds of water, and so let them boil till all the strength be sodden out of the said Quinces and parings, and if any scum arise whilst it boyles, take it away: then let the said water run through a strainer into a fair vessel, and set it on the fire again, and take your Quinces that you will keep, and wipe them clean, and cut off the uttermost part of the said Quinces, and pick out the kernels and chores as clean as you can, and put them into the said liquor, and so let them boil 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 barrel, and put into the said barrel, the water that your Quinces be sodden in; then take up your Quinces with a saddle, and put them into your barrel, and stop your barrel close that no air come into them, till you have fit occasion to use them; and be 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 Cinnamon▪ then take a little Gum-dragon and lay it in rose-water all night, then pour the water from it, and put the same with a little White of an Egg well beaten into a brass mortar, the Sugar, Ginger, Cinnamon and all together, and beat them together till you may work it like past; then take it and drive it forth into Cakes, and print them, and lay them before the fire, or in a very warm Stove to bake. Or otherwise, take Sugar and Ginger (as is before said) Cinnamon and Gum-dragon excepted, in stead whereof, take only the Whites of Eggs and so do as was before showed you.   

To make Suckets.  
Take Curds, the paring of Lemons, of Oranges or Pouncithrous, or indeed any halfe-ripe green fruit, and boil them till they be tender in sweet Worte; then make a syrup in this sort: take three pound of Sugar, and the whites of four Eggs, and a gallon of water, than swinge and beat the water and the Eggs together; and then put in your Sugar, and set it on the fire, and let it have an easier fire, and so let it boil six or seven walmes, and then strain it thorough a cloth, and let it seeth again till it fall from the spoon, and then put it into the rinds or fruits.   

Course Gingerbread.  
Take a quart of Honey clarified, and seeth it till it be brown, and if it be thick, put to it a dish of water: then take fine crumbs of white bread grated, and put to it, and stir it well, and when it is almost cold, put to it the powder of Ginger, Cloves, Cinnamon, and a little Liquorice and Aniseedes: then knead it, and put it into moulds and print it: some use to put to it also a little pepper, but that is according unto taste and pleasure.   

To candy any root, fruit or flower.  
Dissolve Sugar, or sugar candy in Rose-water, boil it to an height, put in your roots, fruits or flowers, the syrup being cold, then rest a little, after take them out and boil the syrup again, then put in more roots, etc. then boil the syrup the third time to an hardness, putting in more sugar but not Rose-water, put in the roots, etc. the syrup being cold and let them stand till they candy.   

Ordering of banquets.  
Thus having showed you how to Preserve, Conserve, candy, and make pasts of all kinds, in which four heads consists the whole art of banqueting dishes; I will now proceed to the ordering or setting forth of a banquet, where in you shall observe, that Marchpanes have the first place, the middle place, and last place: your preserved fruits shall be disht up first, your pasts next, your wet suckets after them, than your dried suckets, than your Marmelades and Goodiniakes, than your comfits of all kinds; Next, your pears, apples, wardens backed, raw or roasted, and your Oranges and Lemons sliced; and lastly your Wafer-cakes. Thus you shall order them in the closet: but when they go to the table, you shall first send forth a dish made for show only, as Beast, Bird, Fish, Fowle, according to invention: then your Marchpane, then preserved Fruit, than a Paste, than a wet sucket, than a dry sucket, Marmelade, comfits, apples, pears, wardens, oranges and lemons sliced; and then wafers, and another dish of preserved fruits, and so consequently all the rest before: no two dishes of one kind going or standing together, and this will not only appear delicate to the eye, but invite the appetite with the much variety thereof.   

Ordering of grea●●●asts, and proportion o● expense.  
Now we have drawn our Housewife into these several Knowledges of Cookery, in as much as in her is contained all the inward offices of household, we will proceed to declare the manner of serving and setting forth of meat for a great Feast, and from it derive meaner, making a due proportion of all things: for what avails it our good Housewife to be never so skilful in the parts of cookery, if she want skill to marshal the dishes, and set every one in his due place, giving precedency according to fashion and custom: It is like to a Fencer leading a band of men in rout, who knows the use of the weapon, but not how to put men in order. It is then to be understood, that it is the office of the clerk of the Kitchen (whose place our Housewife must many times supply) to order the meat at the Dresser, and deliver it unto the Sewer, who is to deliver it to the Gentlemen and Yeomen-waiters to bear to the table. Now because we allow no Offices but our Housewife, to whom we only speak in this Book, she shall first marshal her salads, delivering the grand salad first, which is evermore compound: then green Salads, than boiled salads, than some smaller compound salads. Next unto salads she shall deliver forth all her fricases, the simple first, as collops, rashers, and such like: then compound fricases, after them all her boiled meats in their degree, as simple broths, stewd-broth, and the boilings of sundry fowls. Next them all sorts of rost-meates, of which the greatest first, as chine of Beef, or sirloin, the gigget or Legs of Mutton, Goose, Swan, Veale, Pig, Capon, and such like. Then baked-meats, the hot first, as Falo-deer in Pastry, Chicken, or Calf's foote-pie and Douset. Then cold baked meats, Pheasant, Partidges, Turkey, Goose, Woodcocke, and such like. Then lastly, Carbonadoes both simple and compound. And being thus marshalled from the Dresser, the Sewer upon the placing them on the table, shall not set them down as he received them, but setting the Salads extravagantly about the table, mix the Fricases about them; then the boiled meats amongst the Fricases, roast meats amongst the boiled, baked meats amongst the roast, and Carbonadoes amongst the baked; so that before every trencher may stand a Salad, a Fricase, a Boiled meat, a Roast meat, a Baked meat, and a Carbonado, which will both give a most comely beauty to the table, and very great contentment to the Guests. So likewise in the second course she shall first prefer the lesser wildfowl, as Mallard, Tail, Snipe, Plover, Woodcock, and such like: then the lesser land-fowle; as Chicken, Pigeons, Partridge, Rail, Turkey, Chickens, young Pea●hens, and such like.  
Then the greater wildfowl; as Bitter, Hearne, Shoveler, Crane, Bustard, and such like. Then the greater land fowls; as Peacocks, Pheasant, Puets, Gulls, and such like. Then hot baked-meats; as Marrybone-pie, Quince-pie, Florentine, and Tarts.  
Then cold baked meats, as Red dear, Hare-pie, Gammon of Bacon-pie, wild B●r●, Roe-pie, and such like, and these also shall be marshalled at the Table, as the first course not one kind all together, but each several sort mixed together, as a lesser wildfowl and a lesser land-fowle; a great wildfowl, and a great land-fowle; a hot baked meat and a cold: and for made dishes and Quelquechoses, which rely on the invention of the Cook, they are to be thrust in into every place that is empty, and so sprinkled over 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 means, then less care and fewer dishes may discharge it: yet before I proceed to that lower rate, you shall understand, that in these great Feasts of Princes, though I have mentioned nothing but flesh, yet is not fifh to be exempted; for it is a beauty and an honour unto every Feast, and is to be placed amongst all the several services, as thus; as amongst your Salads all sorts of soused-fish that lives in the fresh water; amongst your Fricases all manner of fride-fish; amongst your boyld-meates, all fish in broths; amongst your rost-meates, all fish served hot, but dry; amongst the baked meats, and sea-fish that is soused, as Sturgeon and the like; and amongst your Carbonadoes, fish that is broiled. As for your second course, to it belongeth all manner of shell fish, either in the shell, or without; the hot to go up with the hot meat, and the cold with the cold.  
And thus shall the Feast be royal, and the service worthy.  
Now for a more humble Feast, or an ordinary proportion which any good man may keep in his family for the entertainment of his true and worthy friends, it must hold limitation with his provision, and the season of the year: for Summer affords what Winter wants, & Winter is master of that which Summer can but with difficulty have: it is good then for him that intends to feast, to set down the full number of his full dishes, that is, dishes of meat that are of substance, and not empty or for show; and of these sixteen is a good proportion for one course unto one mess, as thus for example, First, a shield of Brawn with mustard: Secondly, a boiled capon; Thirdly, a boiled piece of Beef: Fourthly, a chine of beef roasted: Fiftly, a neat's tongue roasted: Sixtly, a Pig roasted: Seventhly, chewets backed; Eightly, a goose roasted: Ninethly, a swan roasted: Tenthly, a turkey roasted; the eleventh, a haunch of venison roasted; the twelfth, a pasty of venison; the thirteenth, a Kid with a pudding in the belly; the fourteenth, an olive pie; the fifteenth, a couple of capons; the sixteenth, a custard or dousets. Now to these full dishes may be added in salads, fricases, quelquechoses, and devised paste, as many dishes more, which make the full service no less than two and thirty dishes, which is as much as can conveniently stand on one table, and in one mess: and after this manner you may proportion both your second and third course, holding fullness in one half of the dishes, and show in the other, which will be both frugal 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 verives, and of perfuming.  
WHen our English Housewife is exact in these rules before rehearsed, and that she is able to adorn and beautify her table, with all the virtuous illustrations meet for her knowledge; she shall then sort her mind to the understanding of other House-wifely secrets, right profitable and meet for her use, su●h as the want thereof may trouble her when need, o● time requires.  

OF The nature of waters.  
Therefore first I would have her furnish herself of very good Stills, for the distulation of all kinds of Waters, which stills would either be of Tin, or sweet Earth, and in them she shall distil all sorts of waters meet for the health of her Household, as sage water, which is good for all Rheums and Colics; 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 Fistulous, Treacle water for mouth cankers, water of cloves for pain in the stomach, Saxifrage water for gravel and hard urine, Alum water for old Ulcers, and a world of others, any of which will last a full year at the least: Then she shall know that the best waters for the smoothing of the skin, and keeping the face delicate and amiable, are those which are distilled from Beane-flowers, from Strawberries, from Vine leaves, from Goates-milke, from Ass' milk, from the whites of Eggs, from the flowers of Lilies, from Dragons, from calf's feet, from bran, or from yolks of Eggs, any of which will last a year or better.   

Additions, to distillations. To distil wa●er of the colour of of the herb o● flower you desire.  
First distil your water in a stillatory, than put it in a glass of great strength, and fill it with those flowers again (whose colour you desire) as full as you can, and stop it, and set it in the stillatory again, and let it distil, and you shall have the colour you distil.   

To make Aquavitae. ☜  
Take of Rosemary flowers two handfuls, of Mariarome, Wi●ter-sauory, Rosemary, Rew, unset time, Germander, Rybworte, Heart's tongue, Mouscare, White wormwood, bugloss, red sage, Liuer●worte, Hoar-hound, fine Lavender, Issop-cropps, Penny royal, Red fennel, of each of these one handful: of Elycompane roots, clean pared and sliced, two handfuls: Then take all these aforesaid and shred them, but not wash them, then ta●e four gallons and more of strong Ale, and one gallon of sacke-lees, and put all these aforesaid herbs shred into it, and then put into it one pound of Liquorice bruised, half a pound of Anyseeds clean sifted and bruised, and of Mace and Nutmegs bruised of each one ounce: then put altogether into your stilling-pot close covered with Rye paste, and make a soft fire under your pot, and as the head of the Limbeck heateth, draw out your hot water and put in cold, keeping the head of your Limbeck still with cold water, but see your fire be not too rash at the first, but let your water come at leisure; and take heed unto 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 glass with a wide mouth, and put therein a pottle of the best water and clearest, and put into it a pottle of Rosa-solis, half a pound of Dates bruised, and one ounce of grains, half a pound of Sugar, half an ounce of seed-pearl beaten, three leaves of fine gold, stir all these together well, then stop your glass and set it in the sun the space of one or two months, and then clarify it and use it at your discretion: for a spoonful or two at a time is sufficient, and the virtues are infinite.   

〈…〉  
●ill a pot with red wine clear and strong, and put therein the powders of Camomile, Gi●i-flowers, Ginger, Pellitory, Nutmeg, Ga●lengall, Spicknard, Que●●bits, grains of pure long pepper, black Pepper, Commin, Fennell seed, smallage, 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 under or above: then put all the powders above said into the wine, and after put them into the distilling pot, and distil it with a soft fire, and look that it be well luted about with Rye paste, so that no fume or breath go forth, and look, that the fire be temperate: also receive the water out of the Limbeck into a glass vial. This water is called the water of Life, and it may be likened to Balm, for it hath all the virtues and properties which Balm hath: this water is clear and lighter than Rose water, for it will fleet above all liquors, for if oil be put above this water, it sinketh to the bottom. This water keepeth flesh and fish both raw and sodden in his own kind and state, it is good against aches in the bones, the pox, and such like, neither can any thing kept in this water rot or putrify, it doth draw out the sweetness, savour, and virtues of all manner of spices, roots and herbs that are wet or laid therein, it gives sweetness to all manner of water that is mixed with it, it is good for all manner of cold sicknesses, and namely for the palsy or trembling joints, and stretching of the sinews; it is good against the cold gout, and it maketh an old man seem young, using to drink 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, roots of Elicompane, of each an handful, of Marierum and Pennyroyal of each half a handful, eight slips of red Mint, half a pound of Liquorice, half a pound of Aniseeds, and two gallons of the best Ale that can be brewed, wash all these herbs clean, and put into the Ale, Liquorice, Aniseeds, and herbs into a clean brass pot, and set your limbeck thereon, and passed it round about that no air come out, then distil the water with a gentle fire, and keep the limbeck cool above, not suffering it to run too fast; and take heed when your water changeth colour, to put another glass under, and keep the first water, for it is most precious, and the latter water keep by itself, and put it into your next pot, and that shall make it much better.   

☞ A very principal aqua com●.  
Take of balm, of Rosemary Flowers tops and all, of dried red Rose leaves, of pennyroyal, of each of these a handful, one root of Ely compane the whitest that can be got, three quarters of a pound of Liquorice, two ounces of Cinnamon, two drams of great Mace, two drams of Gallendgall, three drams of Coliander seeds three dams of Carraway seeds, two or three Nutmegs cut in four quarters, an ounce of Aniseeds, a handful of Borage; you must choose a fair Sunny day, to gather the herbs in; you must not wash them, but cut them in sunder, and not too small; then lay all your herbs in soul all night and a day, with the spices grossly beaten or bruised, and then distil it in order aforesaid, this was made for a learned Physicians own drinking.   

To make the imperial water.  
Take a gallond of Gascoine-wine, Ginger, Gallendgall, Nutmegs, Grains, Cloves, Aniseeds, Fennel seeds, Ca●away seeds, of each one dram, then take Sage, Mints, Red roses, Time, Pellitory, Rosemary, Wild-time Camomile, and Lavender▪ of each a handful, then bray the spices small, and the herbs also, and put all together into the wine, and let it stand so twelve hours, stirring it diverse times, then distil it with a limbeck, and keep the first water, for it is best: of a gallond of wine you must not take above a quart of water; this water comforteth the vital spirits, and helpeth inward diseases that cometh of cold, as the palsy, the contraction of sinews, also it killeth worms, and comforts the stomach; it cureth the cold dropsy, helps the stone, the stinking breath, & maketh one seem young.   

To make Cinnamon water.  
Take a pottle of the best Sack, and half a pint of Rose water, a quarter and half of a pound of good Cinnamon well bruised, but not small beaten; distil all these together in a glasse-still, but you must carefully look to it, that it boil not over hastily, and attend it with cold wet clothes to cool the top of the still if the water should offer to boil too hastily. This water is very sovereign for the stomach, the head, and all the inward parts; it helps digestion, and comforteth the vital spirits.   

Six most precious waters, wh●ch Hepocrates made, and sent to a Queen sometimes living in England.  
1 Take Fennell, Rew, Vervine, Endive, Betony, Germander, Red rose, Capillus Veneris, of each an ounce; stamp them and keep them in white wine a day and a night; and distil water of them, which water will divide in three parts, the first water you shall put in a glass by itself, for it is more precious than gold, the second as silver, and the third as Balm, and keep these three parts in glasses: this water you shall give the rich for gold, to meaner for silver, to poor men for Balm: this water keepeth the sight in clearness, and purgeth all gross humours.  
2 Take Salgemma a pound, and lap it in a green dock leaf, and lay it in the fire till it be will roasted, and wax white, and put it in a glass against the air a night, and on the morrow it shall be turned to a white water like unto Crystal: keep this water well in a glass, and put a drop into the eye, and it shall cleanse and sharp the sight: it is good for any evil at the heart, for the morphew, and the canker in the mouth, and for diverse other evils in the body.  
3 Take the roots of Fennell, Parseley, Endive, Betony● of each an ounce, and first wash them well in lukewarm water, and bray them well with white wine a day and a night, and then distil them into water: this water is more worthy than Balm; it preserveth the sight much, and cleanseth it of all filth, it restraineth tears, and comforteth the head, and avoideth the water that cometh through the pain in the head.  
4 Take the seed of Parsley, Achannes, Vervine, Caraways, and Cen●●●ry, of each ten drams; beat all these together, and put it in warm water a day and a night, and put it in a vessel to distil: this water is a precious water for all sore eyes, and very good for the health of man or woman's body.  
5 Take limmell of gold, silver, latin, copper, iron, steel, and lead; and take lethurgy of gold and silver, take Calamint and Columbine, and steep all together, the first day in the urine of a manchild, that is between a day & a night, the second day in white wine, the third day in the juice of fennel, the fourth day in the whites of eggs, the fifth day in the woman's milk that nourisheth a manchild, the sixth day in red wine, the seventh day in the whites of eggs, and upon the eight day bind all these together, and distil the water of them, and keep this water in a vessel of gold or silver: the virtues of this water are these, first it expelleth all rheums, and doth away all manner of sickness from the eyes, and wears away the pearl, pin and web; it draweth again into his own kind the eye-lidds that have been blea●ed, it easeth the ache of the head, and if a man drink it, maketh him look young even in old age, besides a world of other most excellent virtues.  
6 Take the Goldsmith's stone, and put it into the fire, till it be red-hot, and quench it in a pint of white wine, and do so nine times, and after grind it, and beat it small, and cleanse it as clean as you may, and after set it in the Sun with the water of Fennell distilled, and Vervine, Roses, Celladine and Rew, and a little Aquavite, and when you have sprinkled it in the water nine times, put it then in a vessel of glass, and yet upon a reversion of the water distil it, till it pass over the touch four or five inches; and when you will use it then stir it all together, and then take up a drop with a feather, and put it on your nail, & if it abide, it is fine and good: then put it in the eye that runneth, or anoint the head with it if it ache, and the temples, and believe it, that of all waters this is the most precious, and helpeth the sight, or any pain in the head.  
The water of Cheruyle is good for a sore mouth.   

The virtues of several waters.  
The water of Callamint is good for the stomach.  
The water of Planten is good for the flux, and the hot dropsy.  
Water of Fennell is good to make a fat body small, and also for the eyes.  
Water of Violets is good for a man that is sore within his body and for the raynes and for the liver.  
Water of Endive is good for the dropsy, and for the jaundice, and the stomach.  
Water of Borage is good for the stomach, and for the Iliaca passio, and many other sicknesses in the body.  
Water of both Sages is good for the palsy.  
Water of Bettony, is good for old age and all inward sicknesses.  
Water of Radish drunk twice a day, at each time an ounce, or an ounce and a half, doth multiply and provoke lust, and also provoketh the terms in women.  
Rosemary water (the face washed therein both morning and night▪) causeth a fair and clear countenance: also the head washed therewith, and let dry of itself, preserveth the falling of the hair, and causeth more to grow; also two onunces of the same drunk, driveth venom out of the body in the same sort as Mithridate doth; the same twice or thrice drunk at each time half an ounce, rectifieth the mother, and it causeth women to be fruitful: when one maketh a Bath of this decoction, it is called the Bath of life; the same drunk comforteth the heart, the brain, and the whole body, and cleanseth away the spots of the face; it maketh a man look young, and causeth women to conceive quickly, and hath all the virtues of Balm.  
Water of Rew drunk in a morning four or five days together, at each time an ounce, purifieth the flowers in women: the same water drunk in the morning fasting, is good against the groping of the bowels, and drunk at morning and at night, at each time an ounce, it provoketh the terms in women.  
The water of Sorrell drunk is good for all burning and pestilent fevers, and all other hot sicknesses: being mixed with beer, ale or wine, it slacketh the thirst: it is also good for the yellow jaundice, being taken six or eight days together: it also expelleth from the liver if it be drunk, and a cloth wet in the same and a little wrong out, and so applied to the right side over against the liver, and when it is dry then wet another, and apply it; and thus do three or four times together.  
Lastly the water of Angelica is good for the head, for inward infection, either of the plague or pestilence, it is very sovereign for sore breasts; also the same water being drunk of twelve or thirteen days together, is good to unlade the stomach of gross humours and superfluities, and it strengtheneth and comforteth all the universal parts of the body: and lastly, it is a most sovereign medicine for the gout, by bathing the diseased members much therein.  
Now to conclude and knit up this chapter, it is mere that our housewife know that from the eight of the Kalends of the month of April unto the eight of the Kalends of july, all manner of herbs and leaves are in that time most in strength and of the greatest virtue to be used and put in all manner of medicines, also from the eight of the Kalends of july, unto the eight of the Kalends of October the stalks, stems and hard branches of every herb and plant is most in strength to be used in medicines; and from the eight of the Kalends of October, unto the eight of the Kalends of April, all manner of roots of herbs and plants are the most of strength and virtue to be used 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, Savoury, Sage, Balm, Lavender & Rosemary, of each one handful, of Cloves, Cinnamon and Nutmegs of each half an ounce, than three or four Pome-citrons cut into slices, infuse all these into Damaske-rose water the space of three days, and then distil it with a gentle fire of Charcoal, then when you have put it into a very clean glass, take of fat Musk, Civet, and Ambergris of each the quantity of a scruple, and put into a rag of fi●e Lawn, and then hang it within the water: This being either burnt upon a hot pan, or else boiled in perfuming pans with Cloves, Bayleaves 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 Gloves.  
To perfume gloves excellently, take the oil of sweet Almonds, oil of Nutmegs, oil of Benjamin, of each a dram, of Ambergris one grain, fat Musk two grains: mix them all together and grind them upon a painter's stone, and then anoint the gloves therewith: yet before you anoint them let them be dampishly moistened with Damask Rose-water.   

To perfume a jerkin.  
To perfume a jerkin well, take the oil of Benjamin a pennyworth, oil of Spike, and oil of Olives half pennyworths of each, and take two sponges and warm one of them against the fire and rub your jerkin therewith, and when the oil is dried, take the other sponge and dip it in the oil and rub your jerkin therewith till it be dry, then lay on the perfume before prescribed for gloves.   

☞ To mak● washing Balls.  
To make very good washing balls, take Storax of both kinds, Benjamin, Calamus Aromaticus, Labdanum of each a like; and bray them to powder with Cloves and Arras; then beat them all with a sufficient quantity of Soap till it be stiff, then with your hand you shall work it like paste, and make round balls thereof.   

To make a m●ske Ball.  
To make Musk balls, take Nutmegs, Mace, Cloves, Saffron and Cinnamon, of each the weight of twopences, & beat it to fine powder, of Mastic the weight of two pence half penny, of Storax the weight of sixpence; of Labdanum the weight of t●nne-pence; of Ambergris the weight of sixpence; and of Musk foure●graines, dissolve and work all these in hard sweet soap till it come to a stiff paste, and then make balls thereof.   

☜ A perfume to burn.  
To make a good perfume to burn, take Benjamin one ounce, Storaxe, Calamint two ounces, of Mastic, white Ambergris, of each one ounce, Ireos, Calamus Aromaticus, Cypresse-wood, of each half an ounce, of Camphire one scruple, Labdanum one ounce: beat all these to powder, then take of Sallow Charcoal six ounces, of liquid Storax two ounces, beat them all with Aquavita, and then shall you role them into long round rolls.   

To make Pomanders.  
To make Pomanders, take to pennyworth of Labdanum two pennyworth of Storax liquid, one pennyworth of Calamus Aromaticus, as much Balm, half a quarter a pound of fine wax, of Cloves and Ma●e two pennyworth, of liquid Aloes three pennyworth, of Nutmegs eight pennyworth, and of Musk four grains; beat 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 having tunned it in a very strong vessel, you shall set it either in your garden or some other safe place abroad, where it may have the whole Summer's day Sun to shine upon it, and there let it lie till it be extreme sour, then into a Hogshead of this Vinegar put the leaves of four or five hundred Damask Roses, and after they have lain for the space of a month therein, house the Vinegar and draw it as you need it.   

To make dry vinegar.  
To make dry Vinegar which you may carry in your pocket, you shall take the blades of green corn either Wheat or Rye, and beat it in a mortar with the strongest Vinegar you can get till it come to a paste; then role it into little balls, and dry it in the Sun till it be very hard, then when you have any occasion to use it, cut a little piece thereof and dissolve it in wine, and it will make a strong Vinegar.   

To make verjuice.  
To make Ve●iuyce, you shall gather your Crabs as soon as the kernels turn black, and having laid them a wh●le in a heap to sweat together, take them and pick them from stalks, blacks and rottenness: then in long troughs with beetles for the purpose, crush and break them all to mash: then make a bag of course hair cloth as square as the press, and fill it with the crushed Crabs, than put it into the press, and press it while any moisture will drop forth, having a clean vessel underneath to receive the liquor: this done, 〈◊〉 it up into sweet Hogsheads, and to every Hogshead put half a dozen handfuls of Damask Rose leaves, and then bung it up, and spend it as you shall have occasion.  
Many other pretty secrets there are belonging unto curious Housewives, but none more necessary than these already rehearsed, except such as shall hereafter follow in their proper places.   

☞ Additions to conceited secrets. To make sweet powder for bags.  
Take of Arras six ounces, of Damask Rose-leaves as much, of Marierom and sweet Basill, of each an ounce, of Cloves two ounces, yellow Saunders two ounces, of Citron pills seven dams, of Lignum-aloes one ounce, of Benjamin one ounce, of Storaxe one ounce, of Musk one dram: bruise all these, and put them into a bag of silk or linen, but silk is the best.   

To make 〈◊〉 bags.  
Take of Arras four ounces, of Gallaminis one ounce, of Ciris half an ounce, of Rose leaves dried two handfuls, of dried Marierum one handful, of Spike one handful, Cloves one ounce, of Benjamin and Storax of each two ounces, of white Saunders and yellow of each one ounce: beat all these into a gross powder, then put to it Musk a dram, of Civet half a dram, and of Ambergris half a dram; then put them into a Taffeta bag and use it.   

How to make sweet water. ☜  
Take of bayleafs one handful, of Red Roses two handfuls, of Damask Roses three handful, of Lavender four handfuls, of basil one handful, Mariorum two handfuls, of Camomile one handful, the young tops of sweet briar two handfuls, of Mandelion-tansey two handfuls, of Orange pills six or seven ounces, of Cloves and Mace a groatsworth put all these together in a pottle of new Ale in corns for the space of three days, shaking it every day three or four times, then distil it the fourth day in a still with a continual soft fire, and after it is distilled, put into it a grain or two of musk.   

☜ A very rare and pleasant Damask water.  
Take a quart of malmsey Lees, or a quart of malmsey simply, one handful of margerome, of Basill as much, of Lavender four handfuls, bayleafs one good handful, Damask rose-leaves four handfuls, and as many of red, the pills of six Oranges, or for want of them one handful of the tender Leaves of walnut-trees, of Beniamine half an ounce, of Callamus Aramaticus as much, of Camphire four dams, of Cloves one ounce, of Baldamum half 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 handful or Rosemary, and let them stand for the space of six days: then distil it with a soft fire: then set it in the Sun sixteen days with four grains of Musk bruised. This quantity will make three quarts of water, Probatum est.   

T● m●ke the 〈…〉.  
Take and brew very strong Ale, then take half a dozen gallons of the first running, and set it abroad to cool, and when it is cold, put yeast unto it, and head it very strongly: then put it up in a ferkin, and distil it in the Sun: then take four or five handful 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 bunghole: then take a handful of clean Rye Leavens and put in the Ferkin; then take a quantity of Barberies, and bruise and strain them into the Ferkin, and a good handful of Salt, and let them lie and work in the Sun from May till August: then having the full strength, take Rose leaves and clip the white ends off, and let them dry in the Sun; then take Elder-flowers and pick them, and dry them in the Sun, and when they are dry, put them in bags, and keep 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 handful of the red Rose-leaves, and another of the Elder-flowers, and put into the bottle, and hang i● i● the Sun, where you may occupy the same, and when it is empty, take out all the leaves, and fill it again as you did before.   

〈◊〉 perfume Gloves.  
Take Angelica water and Rose-water, and put into them the powder of Cloves, Ambergris, Musk and Lignum Aloes, Beniamine and Callamus Aramattecus: boil these till half be consumed: then strain it, and put your Gloves therein; then hang them in the sun to dry, and turn them often: and thus three times wet them, and dry them again: Or otherwise, take Rose-water and wet your Gloves therein, then h●ng them up till they be almost dry; then take half an ounce of Beniamine, and grind it with the oil of Almonds, and rub it on the Gloves till it be almost dried in: then take twenty grains of Ambergris, and twenty grains of Musk, and grind them together with oil of Almonds, and so rub it on the Gloves, and then hang them up to dry, or let them dry in your bosom, and so after use them at your pleasure.    

CHAP. 4. The ordering, Preserving and helping of all sorts of Wines, and first of the choice of sweet Wines.  
☜ I Do not assume to myself this knowledge of the Vintner's secrets, but ingeniously confess that one professed skilful in the Trade, having rudely written, and more rudely disclosed this secret, & preferring it to the Stationer it came to me to be polished, which I have done, knowing that it is necessary, etc.  
It is necessary that our English Housewife be skilful in the election, preservation and curing of all sorts of Wines, because they be usual charges under her hands, and by the least neglect must turn the Husband to much loss: therefore to speak first of the election of sweet Wines, she must be careful 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 always the sweetest. Muskadine must be great, pleasant and strong, with a sweet sent, and with Amber colour. Sack if it be Se●es (as it should be) you shall know it by the mark of a cork burned on one side of the bung, and they be ever full gadge, and so are no other sacks, and the longer they lie, the better they be.  

To make Muskadine, and give i● a slaver.  
Take a pleasant But of Malmsey, and draw it out a quarter and more; then fill it up with fat Bastard within eight gallons, or thereabouts▪ and parill it with six eggs, yolks and all, one handful of Bay-salt, and a pint of cunduit water to every parill, and if the wine be hie of colour, put in three gallons of new milk, but skimm off the Cream first, and beat it well, or otherwise, if you have 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 beat them well together: and when you have so done, take a quarter of a pound of Ginger and bruise it, and put it into your vessel; then fill it up with malmsey and bastard: Or otherwise thus, if you have 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, than thirty gallons of it will serve to make it pleasant: then take four gallons of new milk and beat it, and put it into it when it lacketh twelve gallons of full, and then make your slaver.   

How to ●l●uer Muscadine.  
Take one ounce of Collianders, of Bay-salt, of Cloves, of each as much, one handful of Savoury: let all these be blended and bruised together, and sow them close in a bag, and take half a pint of Damasket water, and lay your slaver into it, and then put it into your butt, and if it fine, give it a parill and fill it up, and let it lie ti●l it fine: or else thus, Take Coliander roots a pennyworth, one pound of Aniseedes, one pennyworth in Ginger: bruise them together and put them into a bag as before, and make your bag long and small that it go in and out at the bunghole, and when you do put it in, fasten it with a thread at the bung: then take a pint of the strongest Damask water, and warm it lukewarm, then put into the But, and then stop it close for two or three days at least, and then if you please you may set it abroach.   

To aparell Muskadine when it comes new into be fined in twenty four hours.  
Take seven whites of new laid eggs, two handfuls of Bay-salt, and beat them well together, and put therein a pint of Sack or more, and beat them till they be as short as snow; then over-draw the But seven or eight gallons, and beat the wine, and stir the Lees, and then put in the parill and beat it, and so fill it up, and stop it close, and draw it on the morrow.   

To make white Bastard.  
Draw out of a pipe of Bastard ten gallants, and put to it five gallants of new milk, and skim it as before, and all to beat it with a parill of eight whites of eggs, and a handful 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 Hogshead, and put out the Lees, and wash it clean, and fill it half full and half a quarter, and put to it four gallants of new milk, and beat it well with the Whites of six Eggs, and fill it up with White-wine and Sack, and it will be white and fine.   

How to help Bastard being eager.  
Take two gallons of the best stoned honey, and two gallants of White-wine, and boil them in a fair pan, skim it clean, and strain it through a fair cloth that there be no moats in it: then put to it one ounce of Collianders, and one ounce of Aniseeds, four or five Orange pills dry and beaten to powder, let them lie three days: then draw your Bastard into a clean pipe, then put in your honey with the rest, and beat it well: then let it lie a week 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 up with the lagges of any kind of White-wines or sacks, then take five gallons of new milk, and first take away the Cream, then strain it through a clean cloth, and when your pipe is three quarters full, put in your milk: then beat it very well, and fill it so, that it may lack fifteen gallons, then aparill it thus: take the Whites only of ten eggs, and beat them in a fair trey with Bay-salt and conduit water: then put it into the pipe and beat it well, and so fill it up, and let it stand open all night: and if you will keep it any while, you must on the morrow stop it close, and to make the same drink like Ossey, give it this slaver: Take a pound of Aniseeds, two pence in Colianders, two pence in Ginger, two pence in Cloves, two pence in grains, two pence in long Pepper, and two pence in Liquorice: bruise all these together: then make two bags of Linen 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 sink into the Wine, then stop it close, and in two days you may broach it.   

A remedy for Bastard if it p●icke.  
Take and draw him from his Lees if he have 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 up with bastard or malmsey, or cute if you will: then apparel it thus; First, apparel him, and beat him with a staff, and then take the whites of four new laid eggs, and beat them with a handful of Salt till it be short as moss, and then put a pint of running water therein, and so fill the pipe up full, and lay a tile stone on the bang, and set it abroach within four and twenty hours if you will.   

To make Malmsey.  
If you have a good But of Malmsey, and a butt or two of Sack that will not be drunk: for the sack prepare some empty But or Pipe, and draw it more than half full of sack, then fill it up 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, than beat it well, then take your taster and see that it be deep coloured: then fill it up with sack, and give it apparel, and beat it well, the apparel is thus: Take the yolks of ten eggs, and beat them in a clean basin with a handful of Bay-salt, and a quart of conduit water, and beat them together with a little piece of birch, and beat it till it be as short as moss, then draw five or six gallons out of your butt, then b●ate it again, and then fill it up, and the next day it will be ready to be drawn. This apparel will serve both for Muskadine, Bastard, and for Sack.   

To shift Malmsey, and to rid away ill Wines.  
If you have two principal butts of malmsey, you may make three good butts with your lagges of Claret and of Sack, if you put two gallons of Red Wine in a butt, it will save the more Cute: then put two or three gallons of Cute as you see cause; and if it be Spanish Cute, two gallons will go further than five gallons of Candy Cute, but the Candy Cute is more natural for the malmsey: also one butt of good malmsey, & a butt of sack that hath lost his colour, will make two good butts of malmsey with the more Cute; and when you have filled your butts within twelve gallons, then put in your Cute, and beat it half an hour and more: then put in your apparel and let it lie.   

If Sack want his col●u●.  
First, apparel him as you did the Bastard, and order him as shall be showed you for the White-wine of Gascoigne with milk, and so set him abroach.   

For Sack that is tawny.  
If you Sack have a strong ley or taste, take a good sweet But fair washed, and draw your sack into it, and make unto it a apparel as you do to the Bastard, and beat it very well, and so stop up your But: and if it be tawny, take three gallons of new milk and strain it clean, and put it into your sack, than beat it very well, and stop it close.   

For Sack ha●●orn ●ape and is brown.  
Take a fair empty But with the Lees in it, and draw your sack into the same from his Lees fine: then take a pound of Rice flower as fine as you can get, and four grains of Camphire, and put it into the sack: and if it will not fine, give it a good apparel, and beat it well: then stop it and let it lie.   

To colour sack, or any White-wine.  
If any of your sacks or White-wines have lost their colour, take three gallants of new milk, and take away the Cream: then over-draw your wine five or six gallons, then put in your milk and beat it; then lay it a foretarke all night, and in the morning lay it up, and the next day if you will you may set it abroach.   

If Alicante be grown hard.  
Draw him out into fresh Lees, and take three or four gallons of stone-hony clarified, and being cool, put it in and apparel it with the yolks of four Eggs, whites and all, and beat it well, and fill it up, and stop it close, and it will be pleasant and quick 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, boil them together in a fair pan, and s●imme it clean, and let it stand till it be fine and cold, then put it into your Pipe: yet nothing but the finest; then beat it well, and fill it up, and stop it close, and if your Alicante be pleasant and great, it will do much good, for the one Pipe will rid away diverse.   

How to order Rhenish wine.  
There are two sorts of Rhenish wines, that is to say, Elstertune and Barabant: the Estertune are best, you shall 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 have by them: and if it be slender and hard, then take three or four gallons of stone-honey and clarify it clean; then put into the honey four or five gallons of the same wine, and then let it seeth a great while, & put into it two pence in Cloves 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 thorough cold; then take four gallons of milk and order it as before, and then put all into your wine and all to beat 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 Bordeaux are called Gascoigne Wines, and you shall know them by their hazel hoops, and the most be full gadge and sound Wines.  
The Wines of the high countries, and which is called High-country wine, are made some thirty or forty miles beyond Bordeaux, and they come not down so soon as the other; for if they do, they are all forfeited, and you shall know them ever by their hazel hoops, and the length gagelackes.  
Then have you Wires that be called Gallaway both in Pipes and Hogsheads, and be long, and lacks two Cisterns in gadge and a half, and the Wines themselves are high coloured. Then there are other Wines which is called white Wine of Angulle, very good Wine, and lacks little of gadge, and that is also in Pipes for the most part, and is quarter bound. Then there are Rochel Wines, which are also in Pipes long and slender: they are very small hedge-wines, sharp in taste, and of a pallad complexions. Your best Sack are of Seres in Spain, your smaller of Galicia and Portugal: your strong Sacks are of the Islands of the Canaries, and of Malligo; and your Muskadine and Malmseys are of many parts of Italy, Greece, and some special Islands.   

Notes of padging of Wines, Oils and Lyquors.  
Every Terse is in depth the middle of the knot in the midst.  
The depth of every Hogshead is the fourth prick above the knot.  
The depth of every Puncheon is the fourth prick next to the Punchener.  
The depth of every Sack but is the four pricks next to the Puncheon.  
The depth of the half Hogshead is at the lowest notch, and accounted one.  
The depth of the half Terse is at the second notch, and is accounted two.  
The depth of the half Hogshead and half pipe, is at the third notch, and accounted three.  
The depth of the half Butt is at the fourth notch, and is accounted four.   

The marks of 〈◊〉.  
1. The full gage is marked thus.  
2. The half Sesterne lacketh, thus  
3. The whole Sesterne lacketh, thus  
4. The Sesterne and half lag.  
5. The two Sesternes, thus.  
6. The two and a half Sesterns, thus   

The Contents of all manner of Gascoigne 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.  
Every Sesterne is three gallons.  
If you sell for twelve pence a gallon, the tun is twelve pound, twelve shillings.  
And Malmsey and Rhenish wine at ten pence the gallon, is the tun ten pound.  
Eight pence the gallon, is the tun eight pounds.  
Six pence the gallon, is the tun six pounds.  
Five pence the gallon, is the tun five pound.  
Four pence the gallon, is the tun four pound.  
Now for Gascoine wine there goeth four hogsheads to a tun, and every hogshead is sixty three gallons, the two hogsheads are one hundred twenty six gallons, and four 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 forth look how many pence the gallons are, and so many pounds the ton is.  
Now for Bastard it is at the same rate, but it lacketh of gadge two Sesternes and a half, or three at a pipe, and then you must abate six gallons of the price, and so in all other wines.   

To choose Gascoigne wine●.  
See that in your choice of Gascoine wines you observe, that your Claret wines be fair coloured, and bright as a Ruby, not deep as an Ametist; for though it may show strength, yet it wants neatness: also let it be sweet 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 sweet and pleasant at the nose, very short, clear and bright and quick in the taste.  
Lastly for your Red wine, provide that they be deep coloured and pleasant, long, and sweet, and if in them, or Claret wines be any default of colour, there are remedies enough to amend and repair them.   

To remedy Claret wine that hath lost h●s c●l●u●.  
If your Claret wine be faint, and have lost his colour; 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 tied, and lay it a foretake for two or three days that the lees may run through it, then lay it up till it be fine, and if the colour be not perfect, draw it into a red wine hogshead, that is new drawn with the lees, and that will colour of himself, and make him strong; or take a pound of Tourn●oll or two, and beat 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 again, and wash your clothes, then lay it a foretake all night, and roll it on the morrow; then lay it up, and it will have a perfect colour.   

A remedy for Gascoigne wine that ha●● lost his colour.  
And if your Claret wine have lost his colour, take a penny worth of Damsens, or else black Bullesses, as you see cause, and stew them with some red wine of the deepest colour, and make thereof a pound or more of syrup, and put it into a clean glass, and after into the hogshead of Claret wine; and the same you may likewise do unto red wine if you please.   

A remedy for white wine, that ha●h lost his colour.  
And if your white wine be faint, and have lost his colour, if the wine have any strength in it; take to a hogshead so much as you intent to put in, out of the said thi●ke, and a handful of Rice beaten very wel●, and a little salt, and lay him a foretake all night, and on the morning lay him up again, 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 Cream off it; then draw five or six gallons of wine, and put your milk into the hogshead, and beat it exceeding well, then fill it up, but before you fill it up, if you can, rou●e it, and if it be long and small, take half a pound of Roche Al●um finely beaten into powder, and pu● into the vessel, and let it lie.   

A remedy 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 pair them, & take away the chores, and then put them in, and if that will not serve, take a handful of the Oak of jerusalem, and stamp it, than put it into your wine, and beat it exceeding well, and it will not only take away the foulness, but also make it have a good sent at the nose.   

Fo● red wine that drinks faint.  
If your Red wine drink faint, then take a hogshead that Alicant 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● recover it again, & put to it three or four gallons of Alicant, and turn it on his lees.   

For red wine that w●s colour.  
If your Red wine lack colour, then take out four gallons, and put in four gallons of Alicant, and turn him on his lees, and the bung up, and his colour will return and be fai●e.   

To make Tyre.  
Take a good But of Malmsey, and overdraw it▪ quarter or more, and fill him up with fat Bastard, and with Cute a gallon and more, than apparel him as you did your Malmsey.   

If Os●ey complease, 〈◊〉 approach ha● l●st thei● co●our.  
You shall in all points dress him, as you did dress your Sack, or white wine in the like case and apparel him, and then set him abroach: And thus much touching wines of all sorts, and the true use and ordering of them, so far forth as belongeth to the knowledge; and profit of our English Housewife.    

CHAP. 5. Of Wool, Hemp, Flax and Cloth, and Dying of colours, of each several substance, with all the knowledges belonging thereto.  
Our English House wife after her knowledge of preserving, and feeding her family, must learn also how out of her own endeavours, she ought to clothe them outwardly & inwardly for defence from the cold and comeliness to the person; and inwardly, for cleanliness and neatness of the skin, whereby it may be kept from the filth of sweat, or vermin; the first consisting of woollen clo●h, the latter of linen.  

Of making woollen cloth.  
To speak then first of the making of woollen cloth, it is the office of the Husbandman at the shee●ing of his sheep, to bestow upon the Housewife such a competent proportion of wool, as shall be convenient for the clothing of his family, which wool as soon as she hath received it, she shall open, and with a pair of shee●es (the fleece lying as it were whole before her) she shall cut away all the course locks pitch, brands, tarred locks, and other felt●ings, and lay them by themselves for course Coverlids, o● the ●ike: then the r●st so cleansed she shall break into pieces, and tose it every lock by lock, 
Of tosing ●o●ll.  that is, with her hands open, and so divide the wool, as not any part thereof may be felsted or close together, but all open and loose, then so much of the wool as she intends to spin white, she shall put by itself, and the rest which she intends to put it to colours she shall weigh up, and divide it to several quantities, according to the proportion of the web which she intends to make, and put every one of them into particular bags made of netting, with tal●●s or little pieces of wood fixed unto them, with privy marks thereon both for the w●●ght, 
The dying of Wool.  the colour, and the knowledge of the same wool when the first colour is altered: this done she shall if she please send them unto the Dyers, to be died after her own fancy; yet for as much is I wou●d not have our English Hous● w●fe ignorant in any thing meet for her knowledge, I will show her here before I proceed any further, how she sha●l dye her wool herself into any colour meet for he● use.   

To dye whole black.  
First then to dye wool blache, you shall take two pound of Galls, and bru●se them, then take half so much of the best green Coperas, and boil them both together in two gallons of running water: then shall you put your wool therein and boil it, so done, take it for hand dry it.   

To dye wool of hair c●l●r●.  
If you will dye your wool of a bright hair colour: first boil your wool in Alum and water; then take it forth, and when it is cold, take chamber-lye and chim●ey-soote, and mixing them together well, boil your wool again therein, and stir it exceeding well about, then take it forth, and lay it where it may conveniently dry.   

To dye wool red.  
If you would dye your wool into a perfect red colour, set on a p●n full of water, when it is hot put in a peak of Wh●ate bran, and let it boil a little, then put it into a tub, and put twice as much cold water unto it, and let it stand until it be a week old: having done so, then shall you put to ten pounds of wool, a pound of Alum, than heat your liquor again, and put in your Alum, and so soon as it is melted, put in your wool, and let it boil the space of an hour: Then take it again, and then set on more bran and water: Then take a pound of Madder, and put in your Madder when the liquor is hot: when the Madder is broken, put in the wool and open it, and when it cometh to be very hot, then stir it with a staff, and then take it out and wash it with fair water; then set on the pan again with fair water, and then take a pound of Saradine buck, and put it therein, and let it boil the space of an egg seething; then put in the wool, and stir it three or four times about, and open it well, after dry it.   

To dye wool blue.  
To dye Wool blue, take good store of old chamber-lye, and set it on the fire, then take half a pound of blue Neale, Byse or Indigo, and beat it small in a mortar, and then put it into the Lie, and when it seethes put in your wool.   

To dye a Puke.  
To dye Wool of a puke colour, take Galls, and beat them very small in a mortar, put them into fair seething water, and boil your Wool or your Cloth therein, and boil them the space of half an hour: then take them up, and put in your Copheras into the same liquor: then put in your wool again, and doing thus once or twice, it will be sufficient.   

To dye a sinder colour.  
And if you will dye your Wool of a Sinder colour, which is a very good colour, you shall put your red wool into your puke liquor; and than it will failelesse be of a sinder colour.   

To dye green or yellow.  
If you will dye your wool either green or yellow, then boil your Woodward in fair water, then put in your Wool or cloth, and the Wool which you put in white, will be yellow, and that wool which you put in blue will be green, and all this with one liquor: provided that each be first boiled in Allom.   

〈…〉 wool 〈◊〉 dying.  
When you have thus died your wool into those several colours meet for your purpose, and have also dried it well; than you shall take it forth▪ and toase it over again as you did before: for the first roasing was to m●ke it receive the colour or dye: this second is to 〈…〉 the oil, and make it 〈◊〉 for spinning▪ which 〈◊〉 as you have ●o●e, you shall mixed your colours together, wherein you are to note that the best medley, is 〈…〉 compounded of two colou●● only, as a 〈…〉 for to have 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 contains 〈◊〉 pound and the colours are red and green: you 〈◊〉 it 〈◊〉 t●ke right pound of the green wool, and but 〈◊〉 pound of the red, and so of any other colours wh●r● th●re is difference in brightness.   

〈…〉  
But if it be so that you will needs have your cloth of three colours, as of two dark and one light, or two light and o●● dark: As thus, you will have 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 dark; but if you 〈…〉, a green and an orange tawny which is 〈…〉, and one light, than you shall ta●e of the puke and green, and the orange tawny of each a like quantity: 〈…〉, of or her four pounds, when you have equally divided your portions, than you shall spread vpp●n the ground a s●e●e, and upon the same first lay a thin layre or bed of your darker colour, all of one even thickness: then upon the same layre, lay an●ther much thinner of the brighter quantity, being so 〈◊〉 ●s you guess it, hard●y half so mu●h as the darker: th● cover it over with another layre of the sad colour or col●●rs again, then upon it another of the bright against▪ 〈◊〉 thus lay layre upon la●re till all your wool be 〈◊〉▪ than beginning at one end to r●le up round and 〈◊〉 together the whole bed of wool; and then causing one to kneel hard upon the rou●e, that 〈◊〉 may not stir●e nor open, with your hands toase, and pu●l out all the wool in small pieces: And then taking a pair of Sto●●e-cards sharp and large, and bound f●st to a form 〈◊〉 such like thing, and on the the same Comb, and Card over all the wool, till you see it perfectly and undistinctly mixed together, and that indeed it is become one entire colour of divers without spots, or vnd●uided locks or knots; in which doing you shall be very careful, and heedful with your eye: and if you find any hard knot, or other felter in the wool, which will not open, though it be never so small, yet you shall pick it out and open it, or else being any other 〈◊〉 cast it away: for it is the greatest art in House wifery to mix these wools aright, and to make the clo●h without blemish.   

Of the dying of Wool.  
Your wool being thus mixed perfectly together, you shall then oil it, or as the plain Housewife terms it, grease it: In this manner being said in a round fla● b●d, you shall take of the best Rap● oil or for want thereof either well raid red goo●● grease, or swine grese, and having melted it with your hand sprinkle it all over your wool, and work it very well into the same: then turn your wool about, and do as much on the other side, till you have oiled all the wool over, and that there is not a lock which is not moistened with the same.   

The quantity of ●yle.  
Now for as much as if you shall put too much oil upon the Wool, you may thereby do great hurt to the web, and make that the thread will not d●aw, but fall into many pieces; you shall therefore be sure at the first to give it little enough: and taking some thereof, prove it upon the wheel: And if you see it draws dry, and breaketh, than you may put more oil unto it; but if draw well, then to keep it there without any alteration: but because you shall be a little more certain in the ●ruth of your proportions, you shall know, that three pound of grease or oil, will sufficiently onnoint o● grease ten pounds of wool: and so according to that proportion you may oil what quantity you will.   

〈…〉  
After your wool is oiled and anointed thus, you shall then tumme it, which is, you shall pull it forth as you did before, when you mix it, and ca●de it over again upon your Stock-cardes: and then those cardings which you strike off, are called tumming, which you shall lay by, till it come to spinning. There be some Housewives which oil it as they mix it, and sprinkle every layre as they lay it, and work the oil well into it: and then rolling up as before said, pul● it out, and tumme it; so that then it goeth but once over the Stock-cards, which is not amiss: yet the other is more certain, though somewhat painful.   

Of spinning Wool.  
After your Wool is thus mixed, oiled and tummed, you shall then spin it upon great wooll-wheeles, according to the order of good House wifery: the action whereof must be got by practice, and not relation; only this you shall be careful, to draw your thread according to the nature, and goodness of your wool, not according to your particular desire: for if you draw a fi●e thread from a wool which is of a course staple, it will want substance when it comes to the Walk Mill, and either there beat in pieces, or not being able to bed, and cover the threads well, be a cloth of a very short lasting. So likewise if you draw a course thread from a wool of a fine staple, it will then so much over thick, that you must either take away a great part of the substance of your wool in flocks; or else let the cloth wear course, and high, to the disgrace of the good House-wifery, and loss of much cloth, which else might have been saved.   

The diversity in spinning  
Now for the diversities of spinning, although our ordinary English Housewives make none at all, but spin every thread alike, yet the better experienced make two manner of spinnings, and two sorts of thread▪ the one they call warp, the other waif, or else woof; the warp is spun close, round and hard twisted, being strong and well smoothed, because it runs through the sleys, and also endureth the fretting and beating of the beam, the waif is spun open, loose, hollow, and but half twisted; neither smoothed with the hand, no● made of an great strength, because it but only crosseth the warp, without any violent straining, and by reason of the softness thereof beddeth closer, and covereth the warp so well, that a very little beating in the Mill bringeth it to perfect cloth: and though some hold it less substantial than the web, which is all of twisted yarn, yet experience finds they are deceived, and that this open waif keeps the Cloth longer from fretting and wearing.   

〈…〉  
After the spinning of your wool, some Housewives' use to wind i● from the broach into round clewes for more ease in the warping, but it is a about may v●ry wel● be saved, and you may ●s well wa●●e it from the broach as from the clew, as lon● as you know the certain w●ight, for by that only 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 Weaver, yet must not our English Housewife be ignorant therein, but though the ●ou●g of the thing be not proper unto her, yet what is done must not be beyond her knowledge, both to bridle he falsehood of unconscionable workmen, and for her own satisfaction, when she is ●id of the doubt of another's evil doing. It is necessary then that she first case by the weight of her wool, to know how many yards of cloth the web will arise: for if the wool be of a reasonable good staple, and well spun, it will run yard and pound, but if it be course, it will not run so much.  
Now in your warping also, you must look how many pounds you lay in your warp, and so many you must necessarily preserve for your waif; for Housewives' say the best cloth is made of even and even; for to drive it to greater advantage is hurtful to the cloth: there be other observations in the warping of cloth; as to number your po●●usles, and how many goes to a yard: to look to the closeness, and filling of the sleie, and and such like, which sometimes hold, and sometimes 〈◊〉, according to the art of the workman; and therefore I will not stand much upon them; but refer the Housewife to the instruction of her own experience.   

Of weaving cloth, w●lk●ng and dressing it  
Now after your cloth is thus warped, and delivered up into the hands of the Weaver; the Housewife hath finished her labour: for in the weaving, walking, and dressing thereof she can challenge no property more than to entreat them severally to discharge their duties with a good conscience; that is say, that the Weaver wove close, strong, and true, that the Walker or Fuller, mill it carefully, and look well to his scowring-earth, for fear of beating holes into the cloth; and that the Clothworker, or Sheereman burle, and dress it sufficiently, neither cutting the wool too unreasonable high, whereby the cloth may wea●e rough, nor too low, lest it appear threadbare 〈◊〉 it come out of the hands of the Tailor. These things forewarned and performed, the cloth is then to be used at your pleasure.   

Of linen cloth.  
The next thing to this, which our English Housewife must be skilful is in the making of all sorts of linnen-cloth, whether it be of hemp or floxe, for from those two only this is the most principal cloth derived, and made both in this, and in other nations   

The ground b● 〈…〉.  
And first touching the soil fittest to sow hemp upon, it must be a rich mingle earth of clay and sand, or clay and gravel well tempered: and of these the best serveth 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 heavy, bringeth forth all Bun and no rind, the other is too barren, too hot▪ and too light, and bringeth forth such sl●nder withe●●ed increase that it is nothing near worth the abou●● b●●●fly the●● the best earth is the best mixed ground which Husband men 〈◊〉 the ●●d hazeil ground, being well ordered and 〈…〉 and of this earth a principal place to ●w 〈◊〉, is in old stackeyards, or other places kept in the winter time for the lair of sheep or cattle, when your ground is either scarf, or formerly not employed to that purpose: but if it be where the ground is plenty, and only used thereunto, as in Holland, in Lincolne-sheire, the Isle of Axham, and such like places, than the custom of the Country will make you except enough therein: there be some that will preserve the ends of their corn lands, which but upon grass for to sow hemp or flax thereon, and for that purpose will manure it well with ●●eepe: for whereas corn which butteth on grass hadst, where cattle are teathered is commonly destroyed, and no profit issuing from a good part thereof; by this means, that which is sown will be more lafe and plentiful, and that which was destroyed, will bear a commodity of better value.   

The tillage of the ground.  
Now for the tillage or ordering of the ground where you sow Hemp or flax, it would in all points be like unto that where you sow Barley, or at the least as often broke up, 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 usual hempelands be, and then twice breaking up is sufficient: that is to say, about the latter end of February, and the latter end of April, 
Of ●owing of 〈…〉.  at which time you shall sow it: and herein is to noted, that you must sow it reasonable thick 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 deep in the earth, but you must cover it close, light, and with so fine a mould as you can possible break with your Harrows, clotting-beetles, or slighting then till you see it appear above the earth, you must have it exceedingly carefully tended, especially an hour or two before Sun rise, and as much b●fore it set, from birds and other vermin, which will otherwise pick the seed out of the earth, and so deceive you of your profit.   

Of weeding of Hemp and flaxy.  
Now for the weeding of hemp, you may save the labour, because it is naturally of itself swift of growth, rough, and venomous to any thing that grows under it, and will sooner of its own accord destroy those unwholesome weeds then by your labour: But for your Flax or line which is a great deal more tender, and of harder increase, you shall as occasion serveth weed it, and ●rimme it, especially if the weeds overgrow it, but not otherwise: for if it once get above the weeds, than it will f●ue itself.   

The pulling of h●mpe or flax.  
Touching the pulling of Hemp or Flax, which is the manner of gathering of the same: you shall understand that it must be pulled up by the roo●es, and not cut as Cor●e is, either with scythe or hook: and the best tima for the pulling of the same is, when you see the leaves fall downward, or turn yellow at the tops, for that it is full ripe, and this for the most part will be in july, and about Mary Mau●lins day. I speak now touching the pul●ing of hemp for cloth: but if you intent to save any for seed, than you shall save 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 seed turned brown and hard, you may gather it, for if it stand longer, it will ●ed suddenly: as for flax, which ripeneth a little after the hemp, you shall pull it as soon as you see the se●d turn brown, and bend the head to the earthward, for it will afterward ripen of itself as the bun drieth.   

The ripening of hemp and flax.  
Now for the ripening, and seasoning of Hemp or Flax, you shall so soon as you have pulled it, lay it all along flat, and thin upon the ground, for a night and a day at the most, and no more; and then as Housewives call it, tie it up in baits, and rear them upright till you can conveniently carry it to the water, which would be done as speedily as may be. Now there be some which ripen their Hemp and Flax upon the ground where it grew, by letting it lie thereon to receive dews and rain, and the moistness of the earth, till it be ripe: but this is a vile and naughty way of ripening, it making the hemp or flax black, rough, and often rotten: therefore I would wish none to use it, but such as necessity compelleth thereunto, and then to be careful to the often turning thereof, for it is the ground only which rots it.   

The watering of hemp or flax.  
Now for the watering of the Hemp or Flax, the best water is the running stream, and the worst the standing pit, yet because Hemp is a poisonous thing, and infecteth the water, and destroyeth all kind of fish, it is more fit to employ such pits and ditches as are least subject to annoyance, except you live near some great broad and swift stream, 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, knock four or six strong stakes into the bottom of the water, and let them square-wise, then lay your round baits or bundles of Hemp down under the water, the thick end of one bundle one way▪ and the thick ends of another bundle another way; and so lay bait upon bait, till you have laid in all, and that the water covereth them all over; than you shall take over-lyers of wood, and binding them overthwart to the stakes, keep the Hemp down close, and especially at the four corners; then take great stones, gravel, and other heavy rubbish, and lay it between, and over the over-lyers, and so cover the Hemp close, that it may by no means stir, and so let it continue in the water four days and nights, if it be in a running water, 
The time it sha●l lie in the water.  but if it be in a standing water, then longer, and then take out one of the uppermost baits and wash it; and if in the washing you see the leaf come off, than you may be assured the Hemp is watered enough: as for Flax, less time will serve it, and it will shed the leaf in three nights.   

Of washing out of Hemp or Flax.  
When your Hemp or Flax is thus watered enough, you shall take off the gravel, stones, over-lyers of wood, and unloosing it from the stakes, take and wash out every bait or bundle several by itself, and rub it exceeding clean, leaving not a leaf upon it, nor any filth within it; then set it upon the dry earth upright, that the water may drop from it, which done, load it up, and carry it home, and in some open Close or piece of ground rear it upright either against hedges, pales, walls, backsides of houses, or such like, where it may have the full strength, or reflection of the Sun, and being throughly dried, than house it; yet there be some House w●ues which as soon as their Hemp comes from the water, will not rear it upright, but lay it upon the ground flat and thin for the space of a fortnight, turning it at the end of every two days; first on the one side, then on the other, and then after rear it upright, dry it, and so house it, and this House wifery is good and orderly.   

Special ordering of Flax.  
Now although I have hitherto joined Hemp and Flax together, yet y●u sha●l understand that there are some particular differences between them; for whereas your Hemp may within a night or two after the pulling be ca●●ed to the water, your flax may not, but must be reared up, and dried and withered a week or more to ripen the seed, which done, you must take ripple combs, and ripple your floxe over, which is the beating, or breaking off from the stalks the round bells or bobs, which contain the seed which you must preserve in some dry vessel or place, till the spring of the ●eare, and then beat it, or thr●sh it for your use, and when your floxe or line is ripled, than you must send it to the water as aforesaid.   

The br●●king for hemp● flax.  
After your hemp or Flax hath been watered, dried, and housed, you may then at your pleasure break it, which is in a brake of wood (whose proportion is so ordinary, that every one almost knows them) break and beat out the d●y burn, or kexe of the Hemp or Flax from the rind which covers it, and when you broke either, you shall do it, as near as you can, on a fair dry Sun shine day, observing to set forth your hemp and floxe, and spread it thin before the Sun▪ 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● again or sweat, or through the moistness of the air, or place where it lies receives any dampishnesse, you must necessarily see it dried sufficiently again, 
The drying of Hemp o● Flax.  or else it will never bra●e well, nor the burn break and part from the ●nde in order as it should: therefore if the weather be not seasonable, and your need much to use your hemp or floxe, you shall then spread it upon your ●ilne, and making a soft fire under it, dry it upon the same, and then broke it: yet for as much as this is oft times dangerous, and much hurt hath been received thereby through casualty of fi●e, I would wish you to st●●ke four stakes in the earth at least five foot above ground, and laying over them small our layers of wood, 
When it is broked enough.  and open fleakes or hurdles upon the same, spread your Hemp, and also rear some round about it all, but at one open side; then with straw, small shave, or other ●ight dry wood make a soft fire under the same, and so dry it, and broke it, and this without all danger or mistrust of evil; and as you broke it, you shall open and look into it, ever beginning to brake the root ends first; and when you see the bun is suffi●ciently crushed, fallen away, or at the most hangeth but in very small shivers within the Hemp or Flax, than you shall say it is braked enough, and then terming that which you called a bait or bundle before, now a strike, you shall lay them together and so house them, keeping in your memory either by score or writing, how many str●kes of Hemp, and how many strikes of flax you broke up every day.   

Diversity o● blakes.  
Now that your H●mpe or Flax may broke so much the better, you must have for each several sort two several brakes, which is an open and wide toothed, or nicked brake, and a close and strait toothed brake: the first being to crush the bun, and the latter to beat it forth. Now for Flax you must take first that which is the straightest for the Hemp, and then after one of purpose, much straighter and sharper for the bun●e of it being more small, tough and thin, must necessarily be broken into much less pieces.   

Of swingling hemp ●nd flax.  
After your Hemp and Flax is braked, you shall then swingle it▪ wh●ch is upon a swingle tree block made of an half inch board about four foot above ground, and set upon a strong foot or stock, that will not easily move and stir, as you may see in any Housewives house whatsoever better than my words can express: and with a piece of wood called the swingle three dagger, and made in the shape and proportion of an old dagger with a reasonable blunt edge; you shall beat out all the loose buns' and shivers that ha●g in the hemp or flax, opening and turning it from one end to the other, till you have no bun or shiver to be perceived therein, and then strike a twist, and fouled in the midst, which is ever the thickest part of the strike, lay them by till you have swingled all; the general profit where of, is not only the bea●ing out of the hard bun, but also an opening, and softling of the tear, whereby it is prepared and made ready for the Market.   

〈…〉  
Now after you have swingled you● Hemp and Flax over once, you shall take and s●a●e up the refuse stuff, which you beat from the same severally, and not only i●, but the tops and knots, and half bracked buns' which ●●ll from the b●ake also, and drying them again cause them to be very well thresht with flails, and then mixing them with the refuse which f●ll from the swingle tree, dress them all well with threshing and shaking, till the bunnes be clean 〈◊〉 out of them; and then lay them in some safe dry place till occasion of use: these are called swingle tree hurds, and that which comes from the hemp will make window cloth, and such 〈◊〉 course stuff, and that which comes from the floxe▪ being a little towed again in a pair of woollc●●d, will make a course ha●ding.   

The s●cond swingling.  
But 〈◊〉 proceed forward in the making of cloth, after you● 〈…〉 o● fl●x● hath been swingled once over, 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 beat away 〈…〉 the rind, so this shall break and divide, and prepare it fit for the heckle; and hurds which are this second time beaten off, you shall also save: for that of the hemp (being toased in wool cards) will make a good hempen harden) and that cometh from the slaxe (used in that manner) a flax harden better than the former.   

Of heating h●m●●.  
After the second swingling of your Hemp, and that the hurds thereof have been laid by, you shall take the strikes, and dividing them into dozen, o● half dozen, make them up into great thick rolls, and then as it were broaching them, or spitting them upon long sticks, set them in the corner of some chemney, where they may receive the heat 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 conveniently lie therein, and there with beetles beat them exceedingly, till they handle both without and within as soft and pliant as may be, without any hardness or roughness to be felt or perceived; then take them from the trough, and open the roler, and divide the strikes severally as at the first, and if any be insufficiently beaten, role them up, and beat them over as before.   

O● heckling hemp.  
When your Hemp hath been twice swingled, dried, and beaten, you shall then bring it to the heckle, which instrument needeth no demonstration, because it is hardly unknown to any woman whatsoever: and the first heckle shall be course, open and wide toothed because it is the first breaker or divider of the s●me, and the layer of the strikes even and strait: and the hurds which come of this heckling you shall myxe with ho●e of the latter swingling, and it will make the clo●h much better; than you shall heckle it the second time through a good strait he●kle made purposely for hemp, and be sure to break it very well and sufficiently thereupon, and save both the hurds by themselves, and the strikes by themselves in several places.  
Now there be some very pincipall good Housewives, which use only but to heckle their hemp once over, affirming, that if it be sufficiently dried and beaten, that once going over through a strait heckle will serve without more loss of labour, having been twice swingled before.   

Dressing of H●mpe mo●e fine,  
Now if you intent to have an excellent piece of Hempen cloth, which shall equal a piece of very pure Linen, then after you have beaten it, as beforesaid, and he●ked it once over, you shall then roll it up again, dry it as before, and beat it again as much as at the first; then heckle it through a fine flaxen heckle, and the tow which falls from the heckle, will make a principal hemping, but the tear itself a cloth as pure, as fine Housewifes' Linen, the endurance and lasting whereof, is rare and wonderful: thus you see the uttermost art in dressing of hemp for each several purpose in cloth making t●ll it come to the spinning.   

Of heckling Flax.  
Flax after it hath been twice swingled needeth neither more drying nor beating as hemp doth, but may be brought to the heckle in the same manner as you did hemp; only the heckle must be much finer and straighter, and as you did before the first heckle being much courser than the latter, holding the strike stiff in your hand, break it very we●l upon that heckell: then the hurdes wh●ch comes thereof, you shall save to make fine hurden cloth of, and the strike itself you shall pass through a finer heckle; and the hurds which come from thence, you shall save to make fine midden cloth of, and the tear itself for the best linen.   

The dressing of flax to 〈◊〉 finest vs●  
To dress Flax for the finest use that may be, as to make fair Holland cloth of great price, or thread for the most curious purpose, a secret hitherto almost concealed from the best Housewifes' with us; you shall takee your Flax after it hath been handled, as is before showed, and laying three strikes together, plate them in a plat of three so hard and close together as it is possible, joining one to the end of another, till you have plaited so much as you think convenient, and then begin another plat, and thus plat as many several plaits as you think will make a roll, like unto one of your Hemp rolls before spoke of, and then wreathing them hard together, make up the roll; and so many rolls more or less, according to the purpose you dress them for: this done, put the rolls into a hempe-trough, and beat them sound, rather more than less than the hemp: and then open and unplat it and divide every strike from other very carefully; then heckle it through a fine heckle then any formerly used: for of heckles there be ever three sorts, and this must be the finest: and in this heckling you must be exceeding careful to do it gently, lightly, and with good deliberation, lest what you heckle from it should run to knots, or other hardness, as it is apt to do: but being done artificially as it ought, you shall see it look, and fee●e it handle like fine soft cotton, or jersie wool; and this which thus looketh and feeleth, and falleth from the heckle, will notwithstanding make a pure linen, and run at least two yards and a half in the pound; but the tear itself will make a perfect strong, and most fine holland, running at least five yards in the pound.   

Of the 〈◊〉 the● 〈◊〉.  
After your tear is thus dressed, you shall spin it either upon wheel or rock, but the wheel is the swifter way, and the rock maketh the finer thread; you shall draw your thread according to the nature of the tear, and as long as it is even, it cannot be too small, but if it be uneven it will never make a durable cloth. Now for as much as every Housewife is not able to spin her own tear in her own house, you shall make choice of the best Spinners you can hereof, and to them put forth your tear to spin, weighing it before it go, and weighing it after it is spun and dry, allowing weight for weight, os an ounce and a half for waste at the most: as for the prizes for spinning, they are according to the natures of the country, the fineness of the tear, and the dearness of provisions: some spinning by the pound, some by the lay, and some by day, as the bargain shall be made.   

〈…〉  
After your yarn is spun upon spindle's, spooles, or such like; you shall then reel it upon reels, of which the reels which are hardly two foot in length, and have but only two contrary cross bars are the best, the most easy and least to be troubled with ravelling; and in the weaving of your fi●e yarn to keep in the better from ravelling, you shall as you reel it, with a Leyband of a big twist, divide the slipping or ●●eane into diverse Leyes, allowing to every Ley 80. threads, and 20. Lays to every slipping, the yarn being very fine, otherwise less of both kinds: but if you spin by the Ley, as at a pound a Ley or so, than the ancient custom hath been to allow to the reel which was 8. yard all above 16 ●. threads to every Ley, and 25 Leyes, and sometimes 30 Leyes to a sl●pping, which will ordinarily amount to a 〈◊〉 or there abouts; and so by that you may proportion forth the price for any manner of spinnig whatsoever: for if the best thus, than the second so much bated; and so accordingly the worst.   

〈…〉  
After thus your yarn is spun and yield, being in the slipping you shall scour it: Therefore first to f●tch out the spots, you shall lay it in luke warm water, and let it lie so three or four days, each day shifting it once, and wring it out, and laying it in another water of the same nature, then carry it to a well or brook; and there rinse it, till you see that nothing cometh from it, but pure clean water; for whilst there is any filth within it, there will never be white cloth; which done take a bucking tub, and cover the bottom thereof with very fine Ashen-ashes: then opening your slippings, and spreading them, lay them on those ashes; 
Bucking yarn.  then cover those slippings with ashes again, then lay in more slippings, and cover them with ashes as before▪ and thus lay one upon another, till all your yarn be laid in; then cover the uppermost yarn with a bucking cloth, and lay therein a peck or two (according to the bigness of the tub) of ashes more: then pour into all through the uppermost cloth so much warm water, till the tub can receive no more; and so let it stand all night: the next morning, you shal● set a kettle of clear water on the fire; and when it is warm, you shall pull out the spigget of the bucking tub, and let the water therein run into another clean vessel, and as the bucking tub wasteth, so you shall fill it up again with the warm water on the fire, and as the water on the fire wastes, so you shall fi●l it up again with the li● which cometh from the bucking tub, ever observing 〈◊〉 in 〈◊〉 the li● hotter and hotter till it seeth; and then when 〈…〉 seetheth, you shall as before apply it with 〈…〉, at least four hours together; which is called, the driving of a Back of yarn: All which being done you shall take off the Buckling-cloth, and then putting the yarn with the lie ashes into large tubs or boa●es, with your hands as hot as you can suffer it to posse, and labour the yarn, ashes, and lie a pretty while together; then carry it to a well, river, or other clean scouring water, and there rinse it as clean as may be from the ashes, 
〈…〉  then take it, and hang it up upon poles abroad in the air all day, and at night take the slippings down, and lay them in water all night, than the next day hang them up again, and if any part of them dry, than cast water upon them, observing ever to turn that side outmost which whi●eth slowest, and thus do at least seven days together, then put all the yarn again into a bucking tub without ashes, and cover it as before with a bucking cloth, and lay thereupon good store of fresh ashes, and drive that buck as you did before, with very strong seething lies, the space of half a day or more, then take it forth, posse it, rinse it, and hang it up as you did before on the days, and laying it in water on the nights another week, and then wash it over in fair water, and so dry it up: other ways there are of scouring and whiting of yarn; as sleeping it in bran and warm water, and then boiling it with Ozier sticks, wheat straw water and ashes, and then possing, rinsing, and bleaching it upon hedges, or bu●●es; but it it is a foul and uncertain way, and I would not wish any good Housewife to use it.   

Of wi●ding yarn.  
After your yarn is scoured and whited, you shall then wind it up into round balls of a reasonable bigness, rather with●●● bottoms then with any at all, because it may deceive you in the weight, for according to the pounds will arise your yards and lengths of cloth.   

Of w●p●g and w●g.  
After your yarn is wound and weighed, you shall carry it to the Weavers, and warp it as was before showed for woollen cloth, knowing this, that if your Weaver be honest and skilful he will make you good and perfect cloth of even and even, that is just the same weight in waif that then was in warp; as for the action of weaving itself, it is the workman's occupation, and therefore to him I refer it.   

The scouring and ●g of Cl●th.  
After your cloth is woven, and the web or webs come home, you shall first lay it to steep in all points as you did your yarn, to fetch out the soiling and other filth which is gathered from the Weaver; then rinse it also as you did your yarn, than buck it also in lie and ashes as before said, and rinse it, and then having loops fixed to the seluedge of the cloth spread it upon the grass, and stake it down at the uttermost length and breadth, and as fast as it d●●es water it again, b●● take heed you wet ●t not too much, for fear you mildew or ●ot it, neither cast water upon it till you see it in manner dry, and be sure weekly to turn it first on one side, and then on the other, and at the end of the first week you shall buck it as before in Lie and Ashes: again then rinse it, spread it, and water it as before; then if you see it whtes a pace, you need not to give it any more bucks with the ashes and the cloth mixed together: but then a couple of clean bucks as was before showed in the yarn) the next fortnight following; and then being whitened enough, dry up the cloth, and use it as occasion shall require; the best season for the same whitening being in April and May. Now the course and worst housewives' scour and white their cloth with water and bran, and buck it with lie and green hemlocks: but as before I said, it is not good, neither would I have it put in practice. And thus much for Wool, Hemp, Flax, and Cloth of each several 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 government of Dairies, with the profits and commodities belonging to the same. And first touching the stock wherewith to furnish Dairies, it is to be understood that they must be Kine of the best choice & breed that our English Housewife can possibly attain unto, 
O● Kine.  as of big bone, fair shape, right bred, and deep of milk, gentle, and kindly.  

dignesse of Kine.  
Touching the bigness of bone, the larger that every Cow is, the better she is: for when either age, or mischance shall disable her for the pail, being of large bone, she may be fed▪ and made sit for the shambles, and so no loss, but profit, and any other to the pail as good and sufficient as herself.   

Shape of Kine.  
For her shape it must a little differ from the Butcher's rules, for being chose for the Dairy, she must have all the signs of plenty of milk, as a crumpled horn, a thin reck, a hairy dewlap, and a very large v●der, with four tea●es, long, thick, and sharp at the e●ds, for the most part either all white, of what colo●● soever the Cow be; or at least the fore part thereof▪ and if it be wel● have before and behind, and smooth in the bottom, it is a good sign also.   

The breed of Kine.  
As touching the right breed of Kine through our nation, it generally affordeth very good ones, yet some countries do far exceed other countries; as Ch●sshire, Lancashire, Yorkshire, and Derby shire for black Kine; Clocester-shire, Somerset-shire, and some part of Wilt-shire for red Kine, and Lincolnshire pied Kine: and from the breeds of these Countries generally do proceed the breeds of all other, howsoever dispersed over the whole Kingdom. Now for our Housewifes' direction, she shall choose her Dairy from any of the best breeds before named, according as her opinion and delight shall govern her, only observing not to mix her breeds of diverse kinds, but to have all of one entire choice without variation, because it is unprofitable; neither must you by any means have your Bull a foreigner from your Kine, but absolutely either of one country, or of one shape & colour: again in the choice of your kine, you must look diligently to the goodness & fertility of the soil wherein you live, & by all means buy no Kine from a place that is more fruitful than your own, but rather harder; for the latter will prosper & come on, the other will decay & fall into disease; as the p●ssing of blood and such like, for which disease & all other you may find assured cures in the former book, called cheap & good.   

Depth of m●lke in Kine.  
For the depth of milk in Kine (which is the giving of most milk) being the main of a Housewifes' profit, she shall be very careful to have that quallit in her beasts. Now those Kine are said to be deepest of milk, which are new ba●e; that is which have but lately calued, and have thei● milk deep ●●●●●ging in their udders, for at that time she giveth the most milk; and if the quantity then be not convenient doubtless the Cow cannot be said to be of deep m●lch● and for the quantity of milk, for a Cow to give two gallons at a meal, 
Quantity of 〈◊〉.  is rare, and extraordinary; to give a gallon and a half is much, and convenient, and to give but a gallon certain is not to be found fault with: again those Ki●e are said to be deep of milk, which though they give not so exceeding much milk as o●hers, yet they give a reasonable quantity, and give it long as all the year through, whereas o●her Kine that give more in quantity, will go dry, being with calf some three months, some two, and some one, but these will give their usual measure, even the night before they calf; and therefore are said to be Kine deep of milk. Now for the retained opinion, 
〈…〉  that the Cow which goeth not dry at all, or very little, bringeth not forth so good a Calf as the other, because it wanteth much of the nourishment it should enjoy, it is vain and frivolous; for should the substance from whence the milk proceedeth convert to the other intended nourishment, it would be so superabundant, that it wou●d convert either to disease or putrefaction: but letting these secret reasons ●asse, there ●e some kine which are so exceedingly full of milk, that they must be milked at least thrice a day, at morning, noon, and evening, or else they will shed their milk, but it is a fault rather than a virtue, and proceedeth more from a laxativenesse or looseness of milk, then from any abundance; for I never saw those th●ee meals yet equal the two meals of a good Cow, and therefore they are not truly called deep of milk.   

O● the gentleness 〈◊〉 Kin●.  
Touching the gentleness of kine, it is a virtue as fit to be expected as any other, for if she be not affable to the maid, gentle and willing to come to the p●●le, and patient to have her duggs drawn without skittishnesse, striking or wildness, she is utterly unfit for the dairy.   

Of kindliness in ●ine.  
As a Cow must be gentle to her milker, so she must be kind in her own nature; that is▪ apt to conceive, and bring forth, fruitful to nourish, and loving to that which springs from her; for so she bringeth forth 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 stock, and upholding of breed.   

The best time to calf 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 April; for then grass beginning to spr●ng to its perfect goodness, will occasion the greatest increase of milk that may be: and one good early Cow will countervail two latter, yet the calves thus calued a●● not to be reared, but suffered to feed upon their Dams best milk, and then to be sold to the Butchers, and surely the profit will equal the charge; but those Calves which fall in October, November, or any time of the depth of winter may well be reared up for breed, because the main profit of the Dairy is then spent, and such breed will hold up any calves which are calued in the prime days, for they generally are subject to the disease of the Sturdy, which is dangerous and mortal.   

Roaring of Calves.  
The Housewife which only hath respect to her Dairy, and for whose knowledge this discourse is written (for we have showed the Grazier his office in the English Husbandman) must rear her Calves upon the singer with floten milk, and not suffer them to run with the dams, the general manner whereof, and the cure of all the diseases incident to them and all other cattle is fully declared in the book called Cheap and good.   

The general v●e of dairies.  
To proceed then to the genial use of Dairies, it consisteth first in the cattle (of which we have spoken sufficiently) then in the hours of milking, the ordering of the milk, and the profits arising from the fame.   

Th● hours of milking.  
The best and most commended hours 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 five and six in the morning, and six and seu●n a clock in the evening: a●d although nice and curious Housewives will h●ue a third hou●e betwixt them, as between twelve and one in the afternoon, yet the better experienced do not allow it, and say as I believe, that two good meals of milk are better ever then three bad ones; also in the mil●ing of a Cow, the woman must sit on the near side of the Cow, she must gently at the first handle and stretch her dugs, and moisten them with milk that they may yield out the milk the better and with less pain: 
M●neer of M●●k●ng.  she shall not settle herself to milk, nor fix her pail fi●me to the ground till she see the cow stand sure and firm, but be ready upon any motion of the Cow to save her pail from overturning; when she seeth all things answerable to her desire, she shall then milk the cow boldly, & not leave stretching and straining of her teats till not one drop of milk more will come from them, for he worst point of Hous●-w●fery that can be, is to leave a Cow half mil●t, for besides the loss of the milk, it is the only way to m●●ke a cow dry and vtter●y unprofitable for the D●i●y: the milkmaid whilst she is in milking, shall do nothing rashly or sudden●y about the cow, which ●ay aff●ight or amuse her, but as she came gently, so with al● gentleness she shall depart.   

The ordering of Milk●.  
Touching th● well ordering of milk after it is come home to the Da●●y, the main point belongeth there●●●● is the Housewifes' c●eanlines in the sweet and neat keeping of the Dairy-house; where not the least moat of any filth may by any means appear, but all things either to the eye or nose to void of sourness or slattishnesse▪ that a Prince's bed chamber must not exceed it: to this must be added the sweet and delicate keeping of her milk vessels, whether they be of wood, 
Ordering of milk vessels.  earth or lead, the best of which is yet disputable with the best House-w●fes; only this opinion is generally received, that the wooden vessel which is round and shallow is best in cold vaults, the earthen vessels principal for long keeping, and the leaden vessel for yielding of much Cream: but howsoever, any and all these must be carefully scalded once a day, and set in the open air to sweeten, lest getting any taint of sourness into them, they corrupt the milk that sha●l be put therein.   

S●ll●ng of Milk.  
But to proceed to my purpose, after your milk is come home, you sha●l as it were strain it from all unclean things, through a neat and sweet kept Syledish, the form whereof every Housewife knows, and the bottom of this Syle, through which the milk must pass, shall be covered with a very clean washed fine linen cloth, such an one as will not suffer the least mote or hair to go through it; you shall into every vessel sy●e a pretty quantity of mi●ke, according to the proportion of the vessel, the broader it is, and the sha●lower it is, the better it is, and yieldeth ever the most cream, and keepeth the mi●ke longest from souring.   

Profits arising from milk.  
Now for the profit arising from milk, they are three of especial account, as Butter, Cheese, and Milk, to be eaten either simple or compounded: as for Curds, sour Milk, or Wigge, they come from secondary means, and therefore may not be numbered with these.   

Of Butter.  
For your Butter which only proceedeth from the Cream, which is the very heart and strength of Milk, it must be gathered very carefully, diligently, and painfully. And though cleanliness be such an ornament to a Housewife, that if she want any part thereof, she loseth bo●h that and all good names else: yet in this action it must be more seriously employed then in any other.   

Of fleeting Cream.  
To begin then with the fleeting or gathering of your Cream from the Milk, you shall do it in this manner: the Milk which you do milk in the morning you shall with a fine thin shallow dish made for the purpose, take of the Cream about five of the clock in the evening; and the Milk which you did milk in the evening, you shall fleet and take of the Cream about five of the clock the next morning; and the cream so taken of, you shall put into a clean sweet and well leaded earthen pot close covered, and set in a cool place: And this cream so gathered you shall not keep above two days in the Summer, 
Of keeping Cream.  and not above four in the Winter, if you will have the sweetest and best butter; and that your Dairy contain five Kine or more; but how many or few soever you keep, you shall not by any means preserve your Cream above three days in Summer, and not above six in the Winter.   

Of o●urming Butter and the days.  
Your Cream being neatly and sweet kept, you shall churme or churn it on those usual days which are fittest either for your use in the house, or the markets adjoining near unto you, according to the purpose for which you keep your Dairy. Now the days most accustomable held amongst ordinary Housewives, are Tuesday and Friday: Tuesday in the afternoon, to serve Wednesday morning market, and Friday morning to serve Saturday-market; for Wednesday and Saturday are the most general market days of this Kingdom, and Wednesday, Friday, and Saturday, the usual fasting days of the week; and so meetest for the use of butter. Now for churming, take your cream and through a strong and clean cloth strain it into the churme; and then covering the churme close, and setting it in a place fit for the action in which you are employed (as in the Summer) in the coolest place of your dairy, and exceeding early in the morning▪ or very late in the evening, and in the Winter, in the warmest place of your dairy, and in the most temperate hours, as about noon, or a little before or after, and so churn it, with swift strokes, marking the noise of the same which will be solid, heavy and entire, until you hear it alter, and the sound is light, sharp, and more spirity: and then you shall say that your butter breaks, which perceived both by this sound, the lightness of the churn staff, and the sparks and drops, which will appear yellow about the lip of the churn, and cleanse with your hand both the lid and inward sides of the churn, and having put all together, you shall cover the churn again, and then with easy strokes round, and not to the bottom, gather the but●er together into one entire lump and body, leaving no pieces thereof several or unjoined.   

Helps in churning.  
Now for as much as there be many mischiefs and inconveniences which may happen to butter in the churning, because it is a body of much tenderness, and neither will endure much heat, not much cold: for if it be overheated, it will look white, crumble, and be bitter in taste, and if it be over-cold, it will not come at all, but make you waste much labour in vain, which faults to help, if you chur●e your butter in the heat of Summer, it shall not be amiss, if during the time of your churning you place your churn in a pail of cold water as deep as your Cream riseth in the churn; and in the churning thereof let your strokes go slow, and be sure that your churn be co●d when you put in your Cream: but if you churn in the coldest time of winter, you shall then put in your cream before the churn be cold, after it hath been scalded; and you shall p●●ce it within the air of the fire, and churn it with as swift strokes, and as fast as may be, for the much labouring thereof will keep it in a continual warmth, and thus you shall have your butter good; 
The handling of butter.  sweet, and according to your wish. After your butter is churnd, or churnd and gathered well together in your churn, you shall then open your churn, and with both your hands gather it well together, and take it from the buttermilk, and put it into a very clean bowl of wood, or panshion of earth sweetened for the purpose, and if you intent to spend the butter sweet and fresh, you shall have your bowl or panshion filled with very clean water, and therein with your hand you shall work the butter, turning and tossing it to and fro, till you have by that labour beaten & washed out all the buttermilk, & brought the butter to a firm substance of itself, without any other moisture: 
Cleansing of butter.  which done, you shall take the butter from the water, a●d with the point of a knife scoch and sl●sh the butter over and over every way so thick as is possible, leaving no part through which your knife must not pass; for this will cleanse and fetch out the smallest hair or mote, or rag of a strainer, and any other thing which by casual means may happen to fall into it.   

Seasoning of butter.  
After this you shall spread the butter in a bowl thin, and take so much salt as you shall think convenient, which must by no means be much for sweet butter, and sprinkle it thereupon, then with your hands work the butter and the salt exceedingly well together, and then make it up either into dishes, pounds, or half pounds at your pleasure.   

Of May butter.  
If during the month of May before you salted your butter you save a lump thereof, and put it into a vessel, and so set it into the Sun the space of that month, you shall find it exceeding sovereign and medicinable for wounds, strains, aches, and such like grievances.   

Of powdering up o● potting of butter.  
Touching the powdering up or potting of butter, you shall by no means as in fresh butter wash the buttermilk out with water, but only work it clear out with your hands: for water will make the butter rusty, or reesses; 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 deceived 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 dispersed through the whole butter; then take clean earthen pots, exceedingly well leaded lest the brine should leak through the same, and cast salt into the bottom of it: then lay in your butter, and press it down hard within the same, and when your pot is filled, then cover the top thereof with salt so as no butter be seen: then closing up 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 up the pot, you shall then when you have potted up so much as you have, cover it all over with salt and pot the next quantity upon it till the pot be full.   

Of great dairies and their customs.  
Now there be House wives whose Dairies being great, can by no means conveniently have their butter contained in pots; as in Holland, Suffolk, Norfolk, 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 stick, clean and sweet, and therewith make diverse holes down through the butter, eu●n to the bottom of the barrel: and then make a strong brine of water a●d salt which will bear an egg, and after it is boiled, well skimmed and cooled; then pour it upon the top of the butter till i● swim above the same, and so let it settle. Some use to boil in this brine a branch or two of Rosemary, and it is not amiss, but pleasant and wholesome.   

When to pot Butter.  
Now although you may at any time betwixt May and September pot up butter, observing to do it in the coldest time of the morning: yet the most principal season of all is in the month of May only▪ for then the air is most temperate, and the butter will take salt the best and the east subject to ●eesing.   

Use of Butter milk.  
The best use of buttermilk for the able House wife, is charitably to bestow it on the poor neighbours, whose wants do daily cry out for sustenance: and no doubt but she shall find the profit thereof in a divine place, as well as in her earthly business: But if her own wants command her to use it for her own good, than she shall of her butter milk make curds, 
Of Butter milk Curds.  in this mann●r she shall take her buttermilk and put it into a clean earthen vessel, which is much larger than to receive the buttermilk only; and looking unto 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 cool a little: then pour it into the buttermilk in the same manner as you would make a posset, and having stirred it about, let it stand: then with a fine skummer, when you will use the curds (for the longer it stands the better the curds will eat) take them up into a cullander and let the whey drop well from it: and then eat them either wi●h Cream, Ale, Wine, or Beer: as for the whey, you may keep it also in a sweet stone vessel: for it is that which is called Whigge, 
Of Whigge▪  and is an excellent cool drink and a wholesome; and may very well be drunk a summer through in stead of any other drink, and without doubt will slake the thirst of any labouring man as well, if not better.   

Of Cheese.  
The next main profit which ariseth from the Dairy is cheese, of which there be divers kinds, as new milk, or morrow milk cheese, nettle cheese, floaten milk cheese, and eddish, or after-math cheese, all which have their several orderings and compositions, as you shall perceive by the discourse following: yet before I do begin to speak of the making of the cheese, I will show you how to order your Cheeselep-bag or Runnet▪ which is ●he most principal thing wherewith your cheese is compounded, and giveth the perfect taste unto the same.   

Of the Cheesle● bag or Runnet.  
The Cheeselep-bag or Runnet, wh●ch is the stomach bag of a young suckling calf, which never tasted other food than milk, where the curd lieth undigested. Of these bags you shall in the beginning of the year provide yourself good store, and first open the bag and power out into a clean vessel the curd and thick substance thereof; but the rest which is not curdled you shall put away: then open the curd and pick out of it all manner of motes, chiefs of grass, or other fi●th gotten into the same: Then wash the curd in so many cold waters, till it be as white and clean from all sorts of moats as is possible; then lay it on a clean cloth that the water may drain from it, which done, ley it in another dry vessel, then take a handful or two of salt and rub the curd therewith exceedingly: then take your bag and wash it also in divers cold waters till it be very clean, and then put the curd and the salt up into the bag, the bag being also well rubbed within with salt: and so put it up, and salt the outside also all over: and then close up the pot close, and so keep them a full year before you use them. For touching the hanging of them up in chimney corners (as course Housewives do) is sluttish, naught, and unwholesome, and the spending of your rennet whilst it is new, makes your cheese heave and prove hollow.   

Seasoning of the rennet.  
When your rennet or earning is fit to be used, you shall season it after this manner; you shall take the bag you intent to use, and opening it, put the curd into a stone mortar or a bowl, and with a wooden pestle or a rolling pin beat it exceedingly; then put to it the yolks of two or three eggs, and half a pint of the thickest and sweetest cream you can fleet from your milk, with a pennyworth of saffron finely dried and beaten to powder, together with a little Cloves and Mace, and stir them all passing well together till they appear but as one substance, and then put it up in the bag again: than you shall make a very strong brine of water and salt, and in the same you shall boil a handful or two of Saxifrage, and then when it is cold clear it into a clean earthen vessel; then take out of the bag half a dozen spoonful of the former curd and mix it with the brine, then closing the bag up again close hang it within the brine, and in any case also steep in your brine a few Walnut-tree leaves, and so keep your rennet a fortnight after before you use it; and in this manner dress all your bags so, as you may ever have one ready after another, and the youngest a fortnight old ever at the least, for that will make the earning quick and sharp, so that four spoonfuls thereof will suffice for the gathering and seasoning of at lest twelve gallons of milk, and this is the choicest and best earning which can possible be made by any Housewife.   

To make a new Mi●ke ●heese compound.  
To make a new milk or morning milk Cheese, which is the best cheese made ordinarily in our Kingdom; you shall take your milk early in the morning as it comes from the Cow, and syle it into a clean tub, then take all the cream also from the milk you milked the evening before, and strain it into your new mi●ke: then take a pretty quantity of clean water, and having made it scalding hot, pour it into the milk also to scald the cream and it together, then let it stand, and cool it with a dish till it be no more than lukewarm; 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 serve for your proportion of milk, & strain it therein very carefully; for if the least mote of the curd of the earning fall into the cheese, it will make the cheese rot and mould, when your earnings is put in you shall cover the milk, and so let it stand half an hour or thereabouts; for if the earning be good it will come in that space; but if you see it doth not, than you shall put in more: being come, you shall with a dish in your hand break and mashe the cured together, possing and turning it about diversely: which done, with the flat palms of your hands very gently press the cured down into the bottom of the tub, then with a thin dish take the whey from it as clean as you can, and so having prepared your Cheesefat answerable to the proportion of your curd with both your hands joined together, put your curd therein and break it and press it down hard into the fat till you have filled it; then lay upon the top of the curd your flat Cheese board, and a little small weight thereupon, that the whey may drop from it into the under vessel; when it hath done dropping, take a large Cheese cloth, and having wet it in the cold water, lay it on the Cheese-boord, and then turn the Cheese upon it; then lay the cloth into the Cheesefat: and so put the Cheese therein again, and with a thin slice thrust the same down close on every side: then laying the cloth also over the top to lay on the Cheese board, and so carry it to your great press, and there press it under a sufficient weight: after it hath been there pressed half an hour, you shall take i● and turn it into a dry cloth, and put it into the press again, and thus you shall turn it into dry clothes at least five or six times in the first day, and ever put it vn●er the press again, not taking it there from, till the next day in the evening at soon, & the last time it is turned, you shall turn it into the dry fat without any cloth at all.  
When it is pressed 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, than the next morning, you shall do the like again, and so turn it upon the brine, which comes from the salt two or three days or more, according to the bigness of the Cheese, and then lay it upon a fair table or she●fe to dry, forgetting not every day once to rub it all over with a clean cloth, and then to turn it, till such time that it be throughly dry, and fit to go into the Cheese hecke: ad in this manner of drying you must observe to lay it first where it may dry hastily, and after where it may dry at more leisure: thus may you make the best and most principal cheese.   

A Cheese of two meals.  
Now if you will make Cheese of two meals, as your morning's new milk, and the evenings' Cream, milk and all you shall do but the same formerly rehearsed. And if you will make a simple morrow milk Cheese, which is all of new milk and nothing else, 
Cheese of one meal.  you shall then do as is before declared, only you shall put in your earning so soon as the milk is filled (if it have any warmth in't) and not scald it: but if the warmth be lost you shall put it into a kettle and give it the air of the fire.   

Of Nettle Cheese.  
If you will have a very dainty nettle Cheese, which is the finest summer cheese which can be eaten; you shall do in all things as was formerly taught in the new milk cheese compound; Only you shall put the cured into a very thin cheesefat, not above half an inch or a little better deep at the most, and then when you come to dry them as soon as it is drained from the brine, you shall lay it upon fresh nettles and cover it all over with the same; and so lying where they may feel the air, let them ripen therein, observing to renew your nettles once in two danes, and every time you renew them, to turn the cheese or cheeses, and to gather your Nettles as much without stalks as may be, and to make the bed both under and a ●oft as smooth as may be, for the more even and fewer wrinkles that your cheese hath, the more dainty is your Housewife accounted.   

Of floaten-milk Cheese.  
If you will make floaten milk cheese, which is the coursest of all cheses, you shall take some of the milk and heat it upon the fire to warm all the rest: but if it be so sour that you dare not adventure the warming of it for fear of breaking, than you shall heat water, and with it warm it; then put in your earning as before showed, and gather it, press 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 only, because she season of the year denieth a kindly drying or hardening thereof, it differeth much in taste, and will be soft always; and of these eddish Cheeses you may make as many kinds as of summer Cheeses, as of one mea●e, two meals, or of milk that is floaten.   

Of Whey and the profits.  
When you have made your Cheese, you shall then have care of the Whey, whose general use differeth not from that of butter milk, for either you shall preserve it to bestow on the poor, because it is a good drink for the labouring m●n, or keep it to make curds out of it, or lastly to nourish and bring up your swine.   

Of Whey curds.  
If you will make curds of your best Whey, you shall set it upon the fire, and being ready to boil, you shall put into it a pretty quantity of buttermilk, and then as you see the Curds arising up to the top of the Whey, with a skummer skim them off, and put them into a Cullender, and then put in more butter milk, and thus do whilst you can see any Curds arise; then the Whey being drained clear from them, put them into a clean vessel, and so serve them forth as occasion shall serve.    

CHAP. 7. The Office of the Malster, and the several secrets, and knowledges belonging to the making of Malt.  
IT is most requisite and fit that our Housewife be experienced and well practised in the well making of Malt, both for the necessary and continual use thereof, as also for the general profit whlch accrueth and ariseth to the Husband, House wife, and the whole family: for as from it is made the drink, by which the household is nourished and sustained, so to the fruitful husbandman (who is the master of rich ground, and much tillage) it is an excellent merchandise, & a commodity of so great trade, that not alone especial Towns and Counties are maintained thereby, but also the whole Kingdom, and diverse others of our neighbouring Nations. This office or place of knowledge belongeth particularly to the House wife; and though we have many excellent Men-malsters, yet it is properly the work and care of the woman, for it is a house-worke, and done altogether within doors, where generally lieth her charge; the Man only ought to bring in, and to provide the grain, and excuse her from portage or too heavy but hens, but for the Art of making the Malt, & the several labours appertaining to the same, even from the Fat to th● Kilne it is only the work of the Housewife and the Maid servants 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 choice of grain 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 Oats, which when Barley is scant or wanting, maketh also a good and sufficient Malt: and though the drink which is drawn from it be neither so much in the quantity, so strong in the substance, nor yet so pleasant in the taste, yet is the drink very good and tolerable, and nourishing enough for any reasonable creature. Now I do not deny, but there may be made Malt of Wheat, Pease, Lupins, Fetches & such like, yet it is with us of no retained custom, nor is the drink simply drawn or extracted from those grains, either wholesome or pleasant, but strong and fulsome; therefore I think it not fit to spend any time in treating of the same. To speak then of the election of Barley, you shall understand that there be diverse kinds thereof, according to the alteration of soils, some being big, some little, some full, some empty, some white, some brown, and some yellow: but I will reduce all these into three kinds, that is, into the Clay Barley, the Sand-Barly, and the Barley which groweth on t●e mixed soil. Now the best Barley to make Malt on, both for yielding the greatest quantity of matter, and making the strongest, best and most wholesome drink, is the Clay-Barly well dressed, being clean Corn of itself, without weed o● Oates, white of colour, full in substance, and sweet in taste: that which groweth on the mixed grounds is the next; for though it be subject to some Oats and some Weeds: yet being painfully and carefully dressed, it is a fair and a bold come, great and full; and though somewhat browner than the former, yet it is of a fair and clean complexion. The last and worst grain for this purpose is the Sand-Barly, for although it be seldom or never mixed with Oats, yet if the ti●lage be not painfully and cunningly handled, it is much subject to weeds of divers kinds, as tares, fetches, and such like, which drink up the liquor in the brewing, and make the yield or quantity thereof very little and unprofitable: beside, the grain naturally of itself hath a yellow, withered, empty husk, thick and unfurnished of meal, so that the drink drawn from it can neither be so much, so strong, so good, nor so pleasant; so that to conclude, the clean Clay barley is best for profit in the sale drink for strength and long lasting.  
The Barley in the mixed grounds will serve well for households and family's: and the sandy bar●ey for the poor, and in such places where better is not to be gotten. And these are to be known of every Husband or Housewife: the first by his whiteness, greatness and fullness: the second by his brownenesse, and the third by his yellowness, with a dark brown neither end, and the emptiness and thickness of the husk (and in this e●ection of Barley) you shall note, that if you find in it any wild oats, it is a sign of a rich clay-ground, but ill husbanded, yet the malt made thereof is not much amiss, for both the wild oat and the perfect oat give a pleasant sharp relish to the drink, if the quantity be not too much, which is evermore to be respected. And to conclude this matter of election, great care must be had of both Husband and Housewife▪ that the bar●ey chosen for malt, be exceeding swerte, both in smell and taste, and very clean dressed: for any corruption maketh the malt loathsome, and the foul dressing affordeth much loss.   

Of th● Malt-house, and the situation.  
After the skilful election of grain for malt, the Housewife is to look to the situation, goodness and apt accommodation of the Malt-house; for in that consisteth both much of the skill, and much of the profit: for the general situation of the house, it would (as near as can be) stand upon firm dry ground, having prospect every way, with open windows and lights to let in the Wind, Sun, and Air, which way the Malster pleaseth, both to cool and comfort the grain at pleasure, and also close-shuts or draw-windowes to neepe out the Frosts and Storms, which are the only lets and hindrances for making the malt good and perfect, for the model 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 Cisterns or Fats being placed (as it were) at the head, or beginning of the circle, and the pump or well (but the pump is best) being close adjoining, or at least by conveyance of troughes made as useful as if it were near adjoining, the Corn being steeped, may with one persons labour and a shovel, be cast from the fat, or cistern to the flower and there couched; then when the couch is broken it may in the turning either with the hand or the shovel, be carried in such a circular house round about from one flower to another, till it come to the kilne, which would also be placed next over against the pump and cisterns, and all contained under one roof; and thus you may empty steeping after steeping, and carry them with one persons labour from flower to flower, till all the flowers be filled: in which circular motion you shall find, that ever that which was first steeped, shall first come to the Kilne, and so consequently one after another in such sort as they were steeped, and your work may evermore be constant, and your flowers at no time empty but at your own pleasure, and all the labour done only with the hand and shovel, without carrying or recarrying, or lifting heavy burdens, is both troublesome and offensive, and not without much loss, because in such cases ever some grain scattereth.  
Now over against the Kilne-hole or Furnace (which is evermore intended to be on the ground) should a convenient place be made to pile the fuel for the Kilne, whether it be Straw, Bracken, Furs, Wood, Coale, or other fuel; but sweet 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: over your Cisterns shall be made the Garners wherein to keep your Barley before it be steeped: in the bottoms of these Garners, standing directly over the Cisterns, shall be convenient holes made to open and shut at pleasure, through which shall run down the Barley into the Cistern. Over the bed of the Kilne can be nothing but the place for the Hair cloth, and a spacious roof open every way, that the smoke may have free passage, and with the least air be carried from the Kilne, which maketh the malt sweet and pleasant. Over that place where the fuel is piled, and is next of all to the bed of the Kilne, would likewise be other spacious Garners made, some to receive the Malt as soon as it is dried with the Come and Kilne-dust, in which it may lie to mellow and ripen; and others to receive the Malt after it is skreened and dressed up; for to let it be too long in the Come, as above three months at longest, will make it both corrupt, and breed Weevels and other Worms, which are the greatest destroyers of malt that may be. And these garners should be so conveniently placed before the front of the Kilne-bed, that either with the shovel or a small scuttle you may cast, or carry the malt once dried into the Garners. For the other part of the flowers, they may be employed as the ground flowers are for the receiving of the malt when it comes from the cistern: and in this manner, and with these accommodations you may fashion any malt-house either round, long, square, or of what proportion soever, as either your estate, or the convenience of the ground you have to build on shall admiinister.   

Of Malt-flowers.  
Next to the cite or proportion of the ground, you shall have a principal care for the making of your malt-flowers, in which (all the custom, and the nature of the soil binds many times a man to sundry inconveniences, and that a man must necessarily build according to the matter he hath to build withal, from whence ariseth the many diversities of malt flowers) yet you shall understand, that the general best malt-flowre, both for Summer and Winter, and all seasons, is the cave or vaulted arch which is hewed out of a dry and main greetie rock, for it is both warm in Winter, cool in Summer, and generally comfortable in all seasons of the year whatsoever. For it is to be noted, that all be House wives do give over the making of malt in the extreme heat 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 flowers are more unseasonable, and that the Sun getting a power into such open places maketh the grain which is steeped to sprou●e and com● so swiftly, that it cannot endure to tak● tim● on the flower, and get the right seasoning which belongeth to the same: whereas these kind of vaults being dry, and as it were couched under the ground, not only keepeth out the Sun in Summer, which maketh the Malt come much too fast, but also defendeth it from frosts and cold bitter blasts in sharp Winters, which will not suffer it to come, or sprout at all; or if part do come and sprout, as that which lieth in the heart of the bed; yet the upper parts and outside by means of extreme cold cannot sprout: but being again dried, hath his first hardness, and is one and the s●me with raw Barley; for every House wife must know, that if malt do not come as it were altogether▪ and at an instant, and not one come more than another, the malt must needs be very much imperfect: The next flower to the Cave, or dry sandy Rock, is the flower which is made of earth, or a stiff strong binding Clay well watered, and mixed with Horse-dung, and Soape-ashes, beaten and wrought together, till it come to one solid firmness; this Flower is a very warm comfortable Flower in the Winter season, and will help the grain to come and sprout exceedingly, and with the help of windows to let in the cold air, and to shut out the violent reflection of the Sun, will serve very conveniently for the making of malt, for nine months in the year, that is to say, from September till the end of May, but for june, july, and August, to employ it to that purpose, will breed both loss, 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 laid, and well leveled; the imperfection of the plaster flower is only the extreme coldness thereof, which in frosty and cold seasons, so bindeth in the heart of the grain, that it cannot sprout, for which cause it behooveth every Maltster that is compelled to these Flowers, to look well into the seasons of the year, and when he findeth either the Frosts, Northern blasts, or other ●ipping storms to rage too violently, then to make his first couches or beds, when the grain cometh newly out of the Cistern, much thicker and rounder than otherwise he would do; and as the cold abateth, or the corn increaseth in sprouting, so to make couches or beds thinner and thinner, for the thicker and closer the grain is couched and laid together, the warmer it lieth; and so catching heat, the sooner it sprouteth, and the thinner it lieth the cooler it is, and so much the flower in sprouting. This flower, if the windows be close, and guard of the Sun sufficiently, will (if necessity compel) serve for the making of Malt ten months in the year, only in july and August which contain the Dog-days, it would not be employed, not in the time of any Frost, without great care and circumpection.  
Again, there is in this flower another fault, which is a natural casting out of dust, which much sullieth the grain, and being dried, makes it look dun and foul, which is much disparagement to the Maltster; therefore she must have great care that when the malt is taken away, to sweep and keep her flowers as clean and neat as may be. The last and worst is the boarded flower, of what kind soever it be, by reason of the too much heat thereof, and yet of boarded flowers the Oaken boarded is the coolest and longest lasting; the E●me or Beech is next; then the Ash, and the worst (though it be the fairest to the eye) is the Fir, for it hath in itself (by reason of the Frankincense and Turpentine which it holdeth) a natural heat, which mixed with the violence of the Sun in the Summertime, forceth the grain not only to sprout, but to grow in the couch, which is much loss, and a foul ●mputation. Now these boarded flowers can hardly be in use for above five months at the most, that is to say, October, November, December, january and February: for the rest, the Sun hath too much strength, and these boarded flowers too much warmth and therefore in the coolest times it is good to observe 〈◊〉 make the couches thin, whereby the air may pass through the corn, and so cool it, that it may sprou●e at leisure.   

Imperfect Flowers.  
Now for any other flower besides these already named, there is not any good to malt upon; for the common flower which is of natural earth, whether it be Clay, Sand or Gravel, if it have no mixture at all with it more than it own nature, by oft treading upon it, groweth to gather the nature of saltness or Saltpetre into it, which not only giveth an ill taste to the grain that is laid upon the same, but also his moisture and moldinesse, which in the moist t●mes of the year arise from the ground, it often corrupteth and putrifieth the corn. The rough paved flower by reason of the unevenness, is unfit to malt on, because the grain getting into the crannies, doth there lie, and are not removed or turned up and down as they should be with the hand, but many times is so fixed to the ground, it sprouteth and groweth up into a green blade, affording much loss and hindrance to the owner.  
The smooth paved flower, or any flower of stone whatsoever, is full as ill; for every one of them naturally against much wet o● change of weather, will sweat and distil forth such abundant moisture, that the Malt lying upon the same, can neither dry kindly and expel the former moisture received in the c●sterne, but also by that over much moisture many times rotte●h, and comes to altogether useless. Lastly, for the flower made of Lime and Hair, it is as ill as any formerly spoken of, both in respect of the nature of the Lime, whose heat and sharpness is a main enemy to Malt, or any moist corn, as also in respect of the weakness and brittleness 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 corn, it doth so poison and suffocate it, that it can neither sprout, nor turn serviceable for any use.   

Of the Kilne and th●●u●lding thereof.  
Next unto the Malt flowers, our Malster shall have a great care in the framing and fashioning of the Kilne, of which there are sundry sorts of moddles, as the ancient form which was in times past used of our forefathers, being only made in a square proportion at the top with small sp●nts or rafters, joined within four inches one of another going from a main beam crossing the mid part of that great square: then is this great square from the top, with good and sufficient studds to be drawn slope wise narrower and narrower, till it come to the ground, so that the hearth or lowest part thereof may be not above a sixth part to the great square above, on which the Malt is laid to be dr●ed, and this hearth shall be made hollow and descending, and not level nor ascending: and these Kilns do not hold an● certain quantity in the upper square, but may ever be according to the frame of the house, some being thirty foot each way, some twenty, and some eighteen. 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 have one fault, which is danger of fire; for lying every 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 every part about the hearth any thing that may take fire, or foreseeing that no straws which do belong to the bedding of the Kilne do hang down, 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 loss and often undoing of the owner.   

The perfect Kilne.  
Which to prevent, and that the Malster may have better assurance and comfort in her labour, there is a Kilne now of general use in this Kingdom, which is called a French Kilne, being framed of a Brick, Ashler, or other firestone, according to the nature of the soil in which Husbands and House wives live: and this French Kilne is ever safe and secure from fire, and whether the Malster wake or sleep, without extreme wilful negligence, there can no danger come to the Kilne; and in these Kilnes may be burnt any kind of fuel whatsoever, 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, covered all over, and even parboiled in smoke: so that of all sorts of Kilnes whatsoever, this which is called the French Kilne, is to be preferred and only embraced. Of the form or mode● whereof, I will not here stand to entreat, because they are now so generally frequent amongst us, that not a Mason or Carpenter in the whole Kingdom but can bu●d the s●me; so that to use more words thereof were tediousness to little purpose. Now there is an●ther kind of Kilne which I have seen (and but in the West-country only) which for the profitable quaintness thereof, I took some especial note of, and that was a Kilne made at the end of a Kitchen Range or Chimney, being in shape round, and made of Brick, with a little hollowness narrowed by degrees▪ into which came from the bottom and midst of the Kitchin-chimney a hollow tunnel or vault, like the tunnel of a Chimney, and 〈◊〉 directly on the back side, the hood or back of the Kitchen chimney; then in the midst of the Chimney, where the greateh strength of the fire was made, was a square hole made of about a foot and a half every way, with an Iron thick plate to draw to and fro, opening and closing the hole at pleasure; and this hole doth open only into that tunnel which went to the Kilne, so that the Malt being once laid, and spread upon the Kilne, draw away the Iron plate, and the ordinary fire with which you dress your meat, and perform other necessary businesses, is sucked up into this tunnel, and so convaieth the heat 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, than once in five or six hours to turn the Malt, and take it away when it is dried sufficiently: for it is here to be noted, that how great or violent soever 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 heat to the Kilne; and for the smoke, it is so carried away in other loopholes which run from the hollowness between the tunnel and the Malt-bed, that no Malt in the world can possibly be sweeter, or more delicately coloured▪ only the fault of these Kilns are, that they are but little in compass, and so cannot dry much at a time, as not above a quarter or ten strike at the most in one drying, and therefore are no more but for a ma●s own particular use, and for the furnishing of one settled family; but so applied, they exceed all the Kilnes that I have seen whatsoever.   

〈…〉  
When our Malster hath thus persited the Malt house and Kilne, than next look to the well bedding of the Kilne, which is diversely done according to men's diverse opinions; for some use one thing, and some another, us the necessity of the place, or men's particular profits draw them.  
But first to show you what the bedding of a Kilne is, you shall understand, that it is a thin covering laid upon the open rafters, which are next unto the heat of the fire; being made either so thin or so open, that the smallest heat may pass thorough it, and come to the corn: this bed must be laid so even and level as may be, and not thicker in one place then another, lest the Malt dry too fast where it is thinnest, and too slowly where it is thick, and so in the taste seem to be of two several dryings: it must also be made of such stuff, as having received heat, it will long continue the same, and be an assistant to the fire in drying the corn: it should also have in it no moist or dankish property, lest at the first receiving of the fire, it send out a stinking smoke, and so taint the malt: nor should it be of any rough or sharp substance, because upon this bed or bedding is laid the haircloth, and on the haircloth the malt, so that with the turning the malt, and treading upon the cloth, should the bed be of any such roughness, it would soon wear out the haircloth, which would be both loss 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 clean long Rye straw, with the ears only cut off, and the ends laid even together, not one longer than another▪ and so spread upon the rafter of the Kilne as even and thin as may be, and laid as it were straw by straw in a just proportion, where skill and industry may make it thin or thick at pleasure, as but the thickness of one straw, or of two, three, four or five, as shall seem to your judgement most convenient, and then this, there can be nothing more even, more dry, sweet, or open to let in the heat at your pleasure: and although in the old open Kidneys it be subject to danger of fire, by reason of the quickness to receive the flame, yet in the French Kilnes (before mentioned) it is a most safe bedding, for not any fire can come near unto it. There be others which bed the Ki●ne with Mat; and it is not much to be misliked, if the Mat be made of Rye straw sowed, and woven together according to the manner of the Indian Mats, or those usual thin Bend Mats, which you shall commonly see in the Summer time, standing in husbandmen's Chimneys, where one bend or straw is laid by another, and so woven together with a good strong packthread: but these M●●s according to the o●de Proverb (More cost more Worship) for they are chargeable to b●e bought, and very troublesome in the making, and in the wearing will not outlast one of the former loose beddings; for fo●●e thread or stitch break, immediately most in that ●owe will follow: only it is most certain, that during the time it lasteth it is both good, necessary and handsome. But if the mat be made either of Bulrushes, Flags, or any other thick substance (as for the most part they are) than it is not so good a bedding, both because the thickness keepeth out the heat, and is long before it can be warmed; as also in that it ever being cold, naturally of itself draweth into it a certain moisture, which with the first heat being expelled in smoke, doth much offend and breed ill taste in the malt. There be others that bed the Kilne with a kind of mat made of broad thin splints of wood wrought checkerwise one into another, and it hath the same faults which the thick mat hath; for it is long in catching the heat, and will ever smoke at the first warming, and that smoke will the malt smell on ever after; for the smoke of wood is ever more sharp and piercing then any other smoke whatsoever. Besides this wooden mat, after it hath once bedded the Kilne, it can hardly afterward be taken up or removed; for by continual heat, being brought to such an extreme dryness, if upon any occasion either to mend the Kilne, or cleanse the Kilne, or do other necessary labour underneath the bedding, you shall take up the wooden matt, it would presently crack and fall to pieces, and be no more serviceable. There be others which bed the Kilne with a bedding made all of wickers, of small wands folded one into another like a hurdle, or such like wand-worke; but it is made very open, every 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, only the smoke is offensive, and the ●ou●●nesse without great care used, will soon wear out your haircloth: yet in such places where straw is not to be got or spared, and that you are compelled only to use wood for your fuel in drying your Malt, I allow this bedding before any other, for it is very good, strong and long-lasting: beside, it may be taken up & set by at pleasure, so that you may sweep and cleanse your Kilne as oft as occasion shall serve, and in the neat and fine keeping of the Kilne, doth consist much of the Housewives Art; for to be choked either with dust, dirt, soot or ashes, as it shows sluttishness and sloth, the only great imputations hanging over a Housewife, so they likewise hinder the labour, and make the malt dry a great●deale worse, and more unkindly.   

Of fuel for the drying of ●alt.  
Next the bedding of the Kilne, our Malster by all means must have an especial ●are with what fuel she drieth the Malt; for commonly according to that it ever receiveth and keepeth the taste, if by some especial Art in the Kilne that annoyance be not taken away. To speak then of Fuels in general, they are of diverse kinds according to the na●ures of soils, and the accommodation of places in which men live; yet the bed and most principal fuel for the K●lnes (both for sweetness, gentle heat, 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 substantial, longest lasting, makes the sharpest fire, and yields the least flame: the next is Rie-straw, than Oaten-straw, and last Barley-straw, which by reason it is shortest, lightest, least lasting, and giveth more blaze than heat, it is last of these white straws to be chosen; where any of these fail, or are scarce, you may take the stubble or after-crop of them, when the upper part is shorn away; which being well dried and housed, is as good as any of the rest already spoken of, and less chargeable, because it is not sit for any better purpose as to make fodder, mea●ure, or such like, of more than ordinary thatching, and so fittest for this purpose. Next to these white straws, your long Fenne-●ushes, being very exceedingly well withered and dried, and all the sappy moisture gotten out of them, and so either safely housed or stacked, are the best fuel: for they make a very substantial fire, and much lasting, neither are apt to much blazing, nor the smoke so sharp 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 serve, yet the smoke is apt to taint, and the fire without prevention drieth too suddenly and swiftly. Next to these is clean Beane-straw, or straw mixed of Beanes and Pease together; but this must be handled with great discretion, for the substance containeth so much heat, that it will rather burn then dry, if it be not moderated, and the smoke is also much offensive. Next to this beane-straw is your ●urrs, Gorse, Whinnes, or small Brush-wood, which differeth not much from Beane-straw; only the smoke is much sharper, and tainteth the Malt with a much stronger savour. To these I may add Braken or Braks, Ling, Heath, or Brome, all which may serve in time of necessity, but each one of them have this fault, that they add to the Malt an ill taste or savour. After these I place Wood of all sorts, for each is alike noisome, and if the smoke which cometh from it touch the Malt, the infection cannot be recovered; from whence amongst the best Husbands have sprung this opinion, that when at any time drink is ill tasted, they say strait, it was made of Wood-dried Malt. And thus you see the generality of fuels, their virtues, faults, and how they are to be employed. Now for Coal of all kinds, Turf or Peate, they are not by any means to be used under Kilnes, except where the furnaces are so subtly made, that the smoke is conveyed a quite contrary way, and never cometh near the Malt; in that case it skilleth not what fuel you use, so it be durable and cheap it is fit for the purpose, only great regard must be had to the gentleness of the fire; for as the old Proverb 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 keep a temperate and true fire, is the only Art of a most skilful Maltste●.  
When the Kilne is thus made and furnished of all necessaries duly belonging to the same, our malsters next care shall be 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 preserved; and these Garners or Saves for Corn are made of diverse fashions, and diverse matters, as some of Boards, some of Bricks, some of Stone, some of Lime and Hair, and some of mud, Clay or Loame: but all of these have their several faults; for Wood of all kinds breedeth W●●uell and Worms which destroy the Grain, and is indeed much too hot: for although malt would ever be kept passing dry, yet never so little overplus of heat withers it, and takes away the virtue; for as moisture rots and corrupts it, so heat takes away and decayeth the substance. Brick, because it is laid with Lime, is altogether unwholesome, for the Lime being apt at change of weather to sweat, moisteneth the grain, and so tainteth it, and in the driest seasons with the sharp hot taste, doth fully as much offend it: those which are made of Stone are much more noisome, both in respect of the reasons before rehearsed, as also in that all Stone of itself will sweat, and so more and more corrupteth the grain which is harboured in it. Lime and hair being of the same nature, carrieth the same offences, and is in the like sort to be eschewed. Now for mud, clay, or loam, in as much as they must necessarily be mixed with wood, because otherwise of themselves they cannot knit or bind together, and beside, that the clay or loam must be mixed either with chopped hey, chopped straw, or chopped Litter, they are as great breeders of Worms and vermin as wood is, nor are they defences against mice, but easy to be wrought through, and so very unprofitable for any Husband or Housewife to use. Besides, they are much too hot, and being either in a close house near the kilne, or the back or face of any other Chimney, they dry the corn too sore, and make it dwindle and wither, so that it neither filleth the bushel, nor inricheth the liquor, but turns to loss every way. The best Garner than that can be made both for safety and profit, is to be made either of broken tile-shread, or broken bricks, cunningly and even laid, & bound together with Plaster of Paris, or our ordinary English Plaster, or burnt Alabaster, and then covered all over both within and without, in the bottom and on every side, at least three fingers thick with the same Plaster, so as no brick or tyle-shread may by any means be seen, or come near to touch the Corn; and these Garners you may make as big, or as little as you please, according to the frame of your house, or places of most convenience for the purpose, which indeed would ever be as near the Kilne as may be, that the air of the fire in the days of drying may come unto the same, or else near the backs or sides of Chemneyes, where the air thereof may correct the extreme coldness 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 moisture but by some violent extremity, neither will any worm or vermin come near it, because the great coldness thereof is a mortal enemy to their natures, and so the safest and longest these Garners of plaster keep all kind of Grain and Pulse in the best perfection.   

The making of Cesternes.  
After these Garners, Hutches, or large Keeps for Corn are perfitted and made, and fitly adjoined to the Kilne, the next thing that our Maultster hath to look unto, is the framing of the Fats or Cisterns, in which the Corn is to be steeped, and they are of two sorts, that is, either of Cooper's work, being great Fats of wood, or else of Mason's work, being Cisterns made of stone; but the Cistern of stone is much the better, for besides that these great Fats of Wood are very chargeable and costly (as a Fat to contain four quarters of grain, which is but two and thirty bushels, cannot be afforded under twenty shillings) so likewise they are very casual and apt to mischance and spilling; for and beside their ordinary wearing, if in the heat of Summer they be never so little neglected without water, and suffered to be overdrye, it is ten to one but in the Winter they will be ready to fall in pieces; and if they be kept moist, yet if the water be not oft shifted and preserved sweet, the Fat will soon taint, and being once grown faulty, it is not only irrecoverable, but also whatsoever cometh to be steeped in it after, will be sure to have the same savour, besides the wearing and breaking of Garthes' and Plugges, the binding, cleansing, sweetening, and a whole world of other troubles and charges do so daily attend them, that the benefit is a great deal short of the encumbrance; whereas the Stone Cistern is ever ready and useful, without any vexation at all, and being once well and sufficiently made, will not need trouble or reparation (more than ordinary washing) scarce in a hundred years.  
Now the best way of making these Mault-cesternes, is to make the bottoms and sides of good tyle-shreads, fixed together with the best Lime and Sand, and the bottom shall be raised at least a foot and a half higher than the ground, and at one corner in the bottom a fine artificial round hole must be made, which being outwardly stopped, the maltster may through it drayne the Cistern dry when she pleaseth, and the bottom must be so artificially levelled and contrived, that the water may have a true descent to that hole, and not any remain behind when it is opened.  
Now when the model is thus made of tile-shread, which you may do great or little at your pleasure, then with Lime, Hair, and Beasts blood mixed together, you shall cover the bottom at least two inches thick, laying it level and plain, as is before showed: which done, you shall also cover all the sides and top, both within and without with the same mat●er, at least a good finger's thickness, and the main Wall of the whole cistern shall be a full foot in thickness, as well for strength and dureablesse, as other private reasons for the holding the grain and water, whose poise and weight might otherwise endanger a weaker substance. And thus much concerning the Malt-house, and those several accommodations which do belong unto the same.   

The manner how to make Malt.  
I wil● now speak a little in general as touching the Art, skill and knowledge of malt making, which I have referred to the conc●●sion of this Chapter, because whosoever is ignorant in any of the things before spoken of, cannot by any means ever attain to the perfection of most true and most thrifty malt making: To begin then with this Art of making, or (as some term it) making of malt, you shall first (having proportioned the quantity you mean to steep, which should ever be answerable to the continent of your Cistern, and your Cistern to your flowers) let it either run down from your upper Garner into the Cistern, or otherwise be carried into your Cistern, as you shal● please, or your occasions desire, and this Barley wou●d by all means be very clean, and neatly dressed; then when your Cistern is filled, you shall from your Pump or Well convey the water into the cistern, till all the corn be drenched, and that the water float above it: if there be any corn that will not sink, you shall with your hand stir it about, and wet it, and so let it rest and cover the cistern, and thus for the space of three nights you shall let the Corn steep in the water. After the third night is expired, the next morning you shall come to the Cistern, and pluck out the plug or bung-sticke which stoppeth the hole in the bottom of the Cistern, and so drain the water clean from the Corn, and this water you shall by all means save, for much light Corn and others will come forth with this drain water, which is very good Swine's meat, and may not be lost by any good Housewife. Then having drained it, you shall let the cistern drop all that day, and in the evening with your shoue●l you shall empty the corn from the cistern unto the malt flower, and when all is out, and the cistern cleansed, you shall lay all the wet corn on a great heap round or long, and flat on the top; and the thickness of this heap shall be answerable to the season of the year; for if the weather be extreme cold, then ●he heap shall be made very thick, as three or four foot, or more, according to the quantity of the grain: but if the weather be temperate and warm, then shall the heap be made thinner, as two foot, a foot and a half, or one foot, according to the quantity of the grain. And this heap is called of Malsters a Couch or Bed of raw Malt.  
In this couch you shall let the corn lie three nights more without stirring, and after the expiration of the three nights, you shall look upon it, and if you find that it beginneth but to sprout (which is called coming of malt) though it be never so little, as but the very white end of the sprout peeping out (so it be in the outward part of the heap or couch) you shall then break open the couch, and in the midst (where the Corn lay nearest) you shall find the sprout or Come of a greater largeness; then with your shovel you shall turn all the outward part of the couch inw●rd, and the inward outward, and make it at least three o● four times as big as it was at the first, and so let it lie all that day and night, and the next day you shall with your shovel turn the whole heap over again, increasing the largeness, and making it of one indifferent thickness over all the flower; that is to say, not above a handful thick at the most, not failing af●er for the space of fourteen days, which doth make up full in all three weeks, to turn it a●l over twice or thrice a day according to the season of the weather, for if it be warm, the malt must be turned oftener; if cool, than it may lie looser-thicker and longer together; and when the three weeks is fully accomplished, than you shall (having bedded your Kilne, and spread a clean haircloth thereon) lay the malt as thin as may be (as about three fingers thickness) upon the haircloth, 
The drying of Malt.  and so dry it with a gentle and soft fire, ever and anon turning the malt (as it drieth on the Kilne) over and over with your hand, till you find it sufficiently well dried, 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 dried. Now as soon as you see the come begin to shed▪ you shall in the turning of the malt rub it well between your hands, and scour it, to make the come fall away, then finding it all sufficiently dried, first pu● out your fire, then let the malt cool upon the Kilne for four or five hours, and after raising up the four corners of the haircloth, and gathering the malt together on a heap, empty it with the come and all into your garners, and there let it lie (if you hau● not present occasion to v●e it) for a month 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 expense, so to lie too long in it doth engender Weevell, Worms, and vermin which do destroy the grain.   

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 sold in the market, you shall first winnow it with a good wind either from the air, or from the fan; and before the winnowing you shall rub it exceeding well between your hands to get the come or sproutings clean away: for the beauty and goodness of malt is when it is most smug, clean, bright, and likest to Barley in the view, for then there is least waist and greatest profit: for come and dust drinketh up the liquor, and gives an ill taste to the drink. After it is well rubbed and winnowed, you shall then ●ee it over in a fine siue, and if any of the malt be unclensed, 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 chaff and dust which cometh from the winnowings should be safe kept, for they are very good Swine's meat, and feed well mixed either with whey or swillings: and thus after the malt is reed, you shall either sack it up for especial use, or put it into a well cleansed Garne●, where it may lie till there be occasion for expense.   

Observations in the making of Malt.  
Now there be certain observations in the making of Malt, which I may by no means omit: for though divers opinions do diversely argue them, yet as near as I can, I will reconcile them to that truth, which is most consonant to reason, and the rule of honesty and equality.  
First, there is a difference in men's 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 Flower hardly a fortnight, some a fortnight and two or three days, and do give this re●son; first, they say it makes the Corn look whiter and brighter, and doth not get so much the suil●g and foulness of the flower, as that wh●ch lieth three weeks, which makes it a great deal more beautiful and so more s●llable: next, it doth not come or shoot our so much sprout, as that which lieth a longer time, and so preserveth more h●●rt in the grain, makes it bold and fuller, and so consequently more full of substance, and able to make more of a ●ittle, than the other much of more; a●d these reasons are good in show, but not in substantial tru●h: for (although I confess that Corn which lies least time of the flower 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 less than three weeks cannot ripen barley: for look what time it hath to swell and sprout, it must have full that t●me to flourish, and as much time to decay: now in less than a week it cannot do the first, and so in a week the second, and in another week the third; so that in less than three weeks a man cannot make perfect Malt. Again, I confess, that Malt which hath the least Come, must have the greatest kernel, and so be most substantial; yet the Malt which putteth not out his full sprout, but hath that moisture (with too much haste) driven in which should be expelled, can never be Malt of any long lasting, or profitable for endurance, because it hath so much moist substance as doth make it both apt to corrupt and breed worms in most great abundance: it is most true, that this hasty made Malt is fairest to the eye, and will soon be vented in the Market; and being spent as soon as it is bought, little or no loss is to be perceived, yet if it be kept three or four months, or longer (unless the place where it is kept be like a Hot house) it will so dank and give again, that it will be little better than raw Malt, and so good for no service without a second drying: besides▪ Malt that is not suffered to sprout to the full kindly, but is stopped as soon as it begins to peep, much of that Malt cannot come at all, for the moistest grains do sprout first, and the hardest are longer in breaking the husk; now if you stop the grain on the first sprouts, and not give all leisure to come one after another, you shall have half Malt and half Barley, and that is good for nothing but Hens and Hog's trough. So that to conclude, less than three weeks you cannot have 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 whatsoever) turn all their malt with the shovel, and say it is most easy, most speedy, and dispatcheth more in an hour, than any other way doth in three; and it is very true, yet it scattereth much, leaveth much behind unturned, and commonly that which was undermost, it leaveth undermost still, and so by some coming too much, and others not coming 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 women Malsters) which turn ●ll with the ●and, and that is the best, safest, and most certain way; for there is not a grain which the hand doth not remove and turn over and over and lays every several heap or row of such an even and just thickness, that the Malt both equally cometh, 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 will make the best Malt, must take such convenient leisure, and employ that labour which cometh nearest to perfection.  
Then there is another especial 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 means 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 flower it come or sprout at both ends, which Husbands ca● Akeripyerd; such corn by reason the whole heart or substance is driven out of it, can be good for no purpose but the Swine●rough, and therefore you must have an especial care both to the well tending of the couch, and the turning the malt on the flower, and be sure (as near as you can by the ordering of the couch, and happing the hardest grain 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 mixed grain, some being old Corn, some new Corn, some of the heart of the st●cke, and some of the sta●le, which is an ordinary dee●● with Husbandmen in the Market, than you m●y be well ●s●●ed, tha● this grain can never Come o● sprout equally together; for the new Corn will sprout before the old, and the staddle before that in the heart of the stack, by reason the one exceedeth the other in moistness: therefore in this case you shall mark well which cometh first, which will be still in the heart of the Couch, and with your hand gather it by itself into a separate place, and then heap the other together again; and thus as it cometh and sprouteth, so gather it from the heap with your hand, and spread it on the flower, and keep the other still in a thick heap till all be sprouted. Now lastly observe, that if your Malt be hard to sprout or Come, and that the fault consist more in the bitter coldness of the season, than any defect of the corn, that then (besides the thick and close making of the heap or couch) you fail not to cover it over with some thick woollen clothes, as course Coverlids, or such like stuff, the warmth whereof will make it Come presently: which once perceived, then forthwith unclothe it, and order it as aforesaid in all points. And thus much for the Art, order, skill and cunning belonging to the Maltmaking.   

Of O●-Ma●.  
Now as touching the making of Oats into Malt, which is a thing of general use in many parts of this Kingdom where Barley is scarce, as in Chesheire, Lancasheire, much of Darbisheire, Devonsheire, Cornwall, and the like, the Art and skill is all one with that of Barley, nor is there any variation or change of work, but one and the same order still to be observed, only by reason that Oats are more swift in sprouting, and apt to clutter, ball and hang together by the length of the sprout then Barley is, therefore you must not fail but turn them oftener than Barley, and in the turning be careful to turn all, and not leave any unmoved. Lastly, they will need less of the slowed then Barley will, for in a full fortnight, or a fortnight and two or three days you may make very good and perfect Oate-malt. But because I have a great deal more to speak particularly of Oats in the next Chapter, I will here conclude this, and advise every skilful Housewife to join with mine observations her own tried experience, and no doubt but she shall find both profit and satisfaction.    

CHAP. 6. Of the excellency of Oats, and the many singular virtues and uses of them in a family.  
OAts although they are of all manner of grain the cheapest, because of their generality being a grain of that goodness and hardness, that it will grow in any soil whatsoever, be it never so rich, or never so poor, as if Nature had made it the only loving companion and true friend to mankind; yet is it a grain of that singularity for the multiplicity of virtues, and necessary uses for the sustenance and support of the Family, that not any other grain is to be compared with it, for if any other have equal virtue, yet it hath not equal value, and if equal value, than it wants many degrees of equal virtue; so that joining virtue and value together, no Husband, Housewife, or Housekeeper whatsoever, hath so true and worthy a friend, as his Oats are.  
To speak then first of the virtues of Oats, as they accrue to cattle and creatures without door, and first to begin with the Horse, there is not any food whatsoever that is so good, wholesome, and agreeable with the nature of a Horse, as Oats are, being a Provendar in which he taketh such delight, that with it he feedeth, travalleth, and doth any violent labour whatsoever with more courage and comfort, then with any other food that can be invented, as all men know, that have either use of it, or Horses: neither doth the Horse ever take surfeit of Oats, (if they be sweet and dry) for albe he may well be glutted or stal●ed upon them (with indiscreet feeding) and so refuse them for a little time, yet he never surfeiteth, or any present sickness follow after; whereas no other grain but glut a Horse therewith, and instantly sickness will follow, which shows surfeit, and the danger is oft incurable: for we read in Italy, at the siege of Naples, of many hundred Horses that died on the surfeit of wheat; at Rome also died many hundred Horses of the plague, which by due proof was found to proceed from a surfeit taken of peason and fetches; and so I could run over all other grains, but it is needless, and far from the purpose I have to handle: suffice it, Oats for Horses are the best of all foods whatsoever, whether they be but only clean thresht from the straw, and so dried, o● converted to Oatmeal, and so ground and made into Bread, Oates boiyled and given to a Horse whilst they are cool and sweet, are an excellent food for any Horse in the time of disease, poverty, or sickness, for they scour and sat exceedingly.  
In the same nature that Oats are for Horses, so are they for the Ass, Mule, Camel, or any other Beast of burden.  
If you will feed either Ox, Bull, Cow, or any Neat, whatsoever to an extraordinary height of fatness, there is no food doth it so soon as Oates doth, whether you give them in the straw, or clean thresht from the sheaf, and well winnowed; but the winnowed Oat is the best, for by them I have seen an Ox fed to twenty pound, to twenty four pound, and thirty pounds, which is a most unreasanable reckoning for any beast, only fame and the tallow hath been precious.  
Sheep or Goats may likewise be fed with Oats, to as great price and profit as with Pease, and Swine are fed with Oats, either in taw Malt, or otherwise, to as great thickness as with any grain whatsoever; only they must have a few Pease after the Oats to harden the fat, or else it will waste, and consume in boiling. Now for holding Swine, which are only to be preserved in good flesh, nothing is better than a thin mange made of ground Oates, whey, Buttermilk, or other ordinary wash, or swillings, which either the Dury, or Kitchen affordeth; nor is there any more sovereign or excellent meat for Swine in the time of sickness, than a mange made of ground Oates and sweet Whey, warmed lukewarm on the fire, and mixed with the powder of Raddle, or t Oaker. Nay if you will go to the matter of pleasure, there is not any meat so excellent for the feeding, and wholesome keeping of a kenel of hounds, as the Mangge made of ground Oats and scalding water, or of beefe-broth, or any other broth, in which flesh hath been sodden; if it be for the feeding, strengthening and comforting of Greyhounds, Spaniels, or any other sort of tenderer Dogs, there is no meat better than sheeps-heads, hair and all, or other intralls of sheep chopped and well sodden, with good store of Oatmeal.  
Now for all manner of Poultry, as Cocks, Capons, Hens, Chickens of great size, Turkeys, G●ese, Ducks, Swans and such like, there is no food feedeth them better than Oats, and if it be the young breed of any of those kinds, even from the first hatching or disclosing, till they be able to shift for themselves, there is no food better whatsoever then Oatmeal greets, or fine Oatmeal, either simple of itself, or else mixed with milk, drink, or else new made Urine.  

Virtue of Oats for man.  
Thus much touching the virtues and quality of Oats or Oatmeal, as they are serviceable for the use of Cattle and Poultry. Now for the most necessary use thereof for man, and the genial support of the family, there is no grain in our knowledge answerable unto it; first for the simple Oat itself (excepting some particular physic helps, as frying them with sweet butter, and putting them in a bag, and very hot applied to the belly or stomach to avoid colic or windiness, and such like experiments) the most especial use which is made of them is for Malt to make Beer or Ale of, which it doth exceeding well, and maintaineth many Towns and Countries; but the Oatmeal which is drawn from them, being the heart and kernel of the Oat, is a thing of much rarer price and estimation; for to speak troth, it is like Salt of such a general use, that without it hardly can any Family be maintained: therefore I think it not much amiss to speak a word or two touching the making of Oatmeal, you shall understand then, 
Making of Oatmeal.  that to make good and perfect Oatmeal, you shall first dry your Oats exceeding well, and then put them on the Mill, which may either be Water-mill, Windmill, or Horse-mill (but the horsmill 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 Kernel: than you shall winnow the hulls from the kernels either with the wind or a Fan, and finding them of an indifferent cleanness (for it is impossible to hull them all clean at the first) you shall then put them on again, and making the Mill go a little closer, run them through the Mill again, and then winnow them over again, and such greets or kirnels as are clean huld and well cut you may lay by, and the rest you shall run through the mill again the third time, and so winnow them again, in which time all will be perfect, and the greets or full kirnels will separate from the smaller Oatmeal; for you shall understand, that at this first making of Oat meal, you shall ever have two sorts of Oat meals; that is, the full whole greet or kernel, and the small dust Oat meal: as for the course hulles or chaff that cometh from them, that also is worthy saving, for it is an excellent good Horse-provender for any plough or labouring Horses, being mixed with either Beans, Pease, or any other Pulse whatsoever.   

The virtues of Oatmeal.  
Now for the use and virtues of these two several kinds of Oate-meales in maintaining the Family, they are so many (according to the many customs of many Nations) that it is almost impossible to reckon all; yet (as near as I can) I will impart my Knowledge, and what I have ta'en from relation: First, for the small dust or meal Oatmeal, it is that with which all pottage is made and thickened, whether they be meate-pottage, milke-pottage, or any thick or else thin gruel whatsoever, of whose goodness and wholesomeness it is needless to speak, in that it is frequent with every experience: also with this small meal oatmeal is made in divers Countries six several kinds of very good and wholesome bread, every one finer than other, ●s your Anacks, janacks, and such like. Also there is made of it both thick and thin Oaten-cakes, which are very pleasant in taste, and much esteemed: but if it be mixed with fine wheate-meale, than it maketh a most delicate and dainty oate-cake, either thick or thin, such as no Prince in the world but may have them served to his table; also this small oatmeal mixed with blood, and the Liver of either Sheep, Calf or Swine, maketh that pudding which is called the Haggis or Haggus, of whose goodness it is in vain to boast, because there is hardly to be found a man that doth not affect them. And lastly, from this small oatmeal by oft steeping it in water and cleansing it; and then boiling it to a thick and stiff jelly, is made that excellent dish of meat, which is so esteemed of in the west parts of this Kingdom, which they call Wash brew, and in Chesheire and Lancasheire they call it Flamery or Flumery, the wholesomeness and rare goodness, nay, the very Physic helps thereof, being such and so many, that I myself have heard a very reverend and worthily renowned Physician speak more in the commendations of that meat, then of any other food whatsoever: and certain it is▪ that you shall not hear of any that ever did surfeit of this Washbrew or Flammery; and yet I have seen them of very dainty and sickly stomaches which have eaten great quantities thereof, beyond the proportion of ordinary meats. Now for the manner of eating this meat, it is of divers diversely used; for some eat it with honey, which is reputed the best sauce; some with Wine, either Sack, Claret or White; some with strong Beer or strong Ale, and some with milk, as your ability, or the accommodations of the place will administer. Now there is derived from this Washbrew another courser meat, which is as it were the dregges, or grosser substance of the Washbrew, which is called Gird brew, which is a well ●illing and sufficient meat, fit for servants and men of labour; of the commendations whereof, I will not much stand, in that it is a meat of harder disiestion, and fit indeed but for strong able stomaches, and such whose toil and much sweat both liberally spendeth evil humours, and also preserveth men from the offence of fullness and surfeits.  
Now for the bigger kind of Oatmeal, which is called Greets, o● Corn Oat meal, it is of no less use than the former, nor are there fewer meats compounded thereof: for first, of these greets are made all sorts of puddings, or pots (as the West-country terms them) whether they be black, as those which a●e made of the blood of Beasts, Swine, Sheep, Geese, Red or Fallow Deer, or the li●e, mixed with whole greets, suet and wholesome herbs: or else white, as when the greets are mixed with good cream, eggs, bread-crummes, suet, currants, and other wholesome spices. Also of these greets are made the good Friday pudding, which is mixed with eggs, milk, suet, peniroyall, and boiled first in a linen bag, and then stripped and buttered with sweet butter. Again, if you roast a goose, and stop her belly with who●e greets beaten together with eggs▪ and after mixed with the gravy, there cannot be a better or more pleasanter s●uce: nay, if a man be at ●ea in any long travel, he cannot eat a more wholesome and pleasant meat than the●e whole greets boiled in water till they burst, and then mixed wi●h butter, and so eaten with spoons; which although seamen call simply by the name of Loblolly, yet there is not any meat how significant soever the name be, that is more toothsome or wholesome. And to conclude, there is no way or purpose whatsoever to which a man can use or employ Rice: but with the same seasoning and order you may employ the whole greets of Oatmeal, and have full as good and wholesome meat, and as well tasted; so that I may well knit up this chapter with this approbation of Oat meal, that the little charge and great benefit considered▪ it is the very Crown of the House wi●es ga●●and, and doth more grace her table and her knowledge, than all grains whatsoever; neither indeed can any Family o● Household be well and thriftily maintained, where this is either scant or wanting. And thus much touching the nature, wo●●h, virtues, and great necessity of Oats and Oatmeal.    

CHAP. 8. Of the Office of the Brewhouse, and the Bake house, and the necessary things belonging to the same.  
WHen our English Housewife knows how to preserve health by wholesome Physic, to nourish by good meat, and to clothe the body with warm garments, she must not then by any means be ignorant in the provision of Bread and Drink; she must know both the proportions and compositions of the same. And for as much as drink is in every house more generally spent then bread, being indeed (but how well I know not) made the very substance of all entertainment; I will first begin with it, 
Diversities of Drinks.  and therefore you shall know that generally our Kingdom hath out two kinds of drinks, that is to say, Beer and Ale, but particularly four▪ as Beer, Ale, Perry and Cider; and to these we may add two more, Meede and Metheglin, two compound drinks of honey and herbs, which in the places where they are made, as in Wales and the march ●s, are reckoned for exceeding wholesome and cordial.  

Strong Beer.  
To speak then of Beer, although there be diverse kinds of tastes and strength thereof, according to the allowance of Malt, Hops, and age given unto the same; yet indeed there can be truly said to be but two kinds thereof; namely, ordinary beer and March beer, all other beeres being derived from them.   

Of ordinary Beer.  
Touching ordinary Beer, which is that wherewith either Nobleman, Gentleman, Yeoman, or Husbandman shall maintain his family the whole year; it is meet first that our English House wife respect the proportion or allowance of Malt due to the same, which amongst the best Husbands is thought most convenient, and it is held, that to draw from one quarter of good Malt three Hogsheads of beer, is the best ordinary proportion that can be allowed, and having age and good cask to lie in, it will be strong enough for any good man's drinking.   

Of brewing ordinary Beer.  
Now for the brewing of ordinary Beer, your Malt being well ground and put in your Mash-fat, and your liquor in your lead ready to boil, you shall then by little and little with scoops or pails put the bo●ling liquor to the Malt, and then stir it even to the bottom exceedingly well together (which is called the mashing of the Malt) than the liquor swimming in the top cover all over with more Malt, and so let it stand an hour and more in the mash fat, during which space you may if you please heat more liquor in your lead for your second or small drink; this done, pluck up your mashing stroame, and let the first liquor run gently from the malt, either in a clean trough or other vessels prepared for the purpose, and then stopping the mash fat again, put the second liquor to the malt, and stir it well together; then your lead being emptied put your first liquor or wort therein, and then to every quarter of malt put a pound and a half of the best hopps you can get; and boil them an hour together, till taking up a dishfull thereof you see the hopps shrink into the bottom of the dish; this done, put the wort through a strait siue which may drain the hopps from it into your cooler, which standing over the Guil-fat, you shall in the bottom thereof set a great bowl with your barm, and some of the first wort (before the hops come into it mixed together) that it may rise therein, and then let your wort drop or run gently into the dish with the barm 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 find that a black scum or mother riseth upon the barm, you shall with your hand take it off and cast it away, than nothing being left in the cooler, and the beer well risen, with your hand stir it about & so let it stand an hour after, and then beating it and the barm exceeding well together, ton it up into the Hogsheads being clean washed and scalded, and so let it purge: and herein you shall observe not to tun your vessels too full, for fear thereby it purge too much of the barm away: when it hath purged a day and a night, you shall c●ose up the bung holes with clay, and only for a day or two after keep a vent-hole in it, and after close it up as close as may be. Now for your second or small drink which are left upon the grain, you shall suffer it there to stay but an hour or a little better, and then drain it off also, which done put it into the lead with the former hops and boil the other also▪ then clear it from the hops and cover it very close till your first beer be turned, and then as before put it also to barm and so ton it up also in smaller vessels, and of this second beer you shall not draw above one Hogshead to three of the better. Now there be diverse other ways and observations for the brewing of ordinary Beer, but none so good, so easy, so ready and quickly performed as this before showed: neither will any beer last longer or ripen sooner, for it may be drunk at a fortnigh●s-age, and will last as long and lively.   

Of brewing the b●st March Beer●.  
Now for the brewing of the best March-beer, you shall allow to a Hogshead thereof a quarter of the best malt, well ground: than you shall take a peck of pease, half a peck of Wheat, and half a peck of Oats and grind them a●l very well together, and then mix them with your malt: which done, you shall in all points brew this beer as you did the former ordinary beer: only you shall allow a pound and a half of hops to this one Hogshead: and where as before you drew but two sorts of beer: so now you shall draw three: that is a Hogshead of the best, and a Hogshead of the second, and half a Hogshead of small beer without any augmentaion of hops or malt.  
This March Beer would be brewed in the months of March or April, and should (if it have right) have a whole year to ripen in: it will last two, three and four years if it lie cool and close, & endure the drawing to the last drop, though with never so much leisure.   

Brewing of strong Ale.  
Now for the brewing of strong Ale, because it is drink of no such long lasting as Beer is, therefore you shall brew less quantity at a time thereof, as two bushels of Northern measure (which is four bushels or half a quarter in the South) at a brewing, and not above, which will make fourteen 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 Beer; as for hops, although some use not to put in any, yet the best Brewers thereof will allow to fourteen gallons of Ale a good espen full of hops, and no more, yet before you put in your hops, as soon as you take it from the grains, you shall put it into a vessel and change it, or blink it in this manner: put into the Wort a handful of Oke-bowes and a pewter-dis●, and let them lie therein till the wort look a little paler than it did at the first, and then presently take out the dish and the leaf, and then boil it a full hour with the hops, as aforesaid, and then cleanse it, and set it in vessels to cool; when it is milke-warme, having set your Barm to rise with some sweet Wort: then put all into the guilfat, and as soon as it riseth, with a dish or bowl beat it in, and so keep it with continual beating a day and a night at least, and after tun it. From this Ale you may also draw half 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, only it must be drawn in a larger proportion, as at least twenty gallons of half a quarter; and when it comes to be changed, you shall blink it (as was before showed) more by much than was the strong Ale, for it must be pretty and sharp, which giveth the life and quickness to the Ale: and when you ton it, you shall put it into round bottles with narrow mouths, and then stopping them close with cork, set them in a cold cellar up to the waist in sand, and be sure that the corks be fast tied in with strong packethrid, for fear of rising out, or taking vent, which is the utter spoil of the Ale.  
Now for the small drink arising from this Bottle-ale, or any other beer or ale whatsoever, if you keep it after ●t is blinckt and boiled in a close vessel, and then put it to barm every morning as you have occasion to use it, the drink will drink a great deal the fresher▪ and be much more lively in taste.   

Of making perry or cider.  
As for the making of Perry and Cider, which are drinks much used in the West parts, and other Countries well stored with fruit in this Kingdom; you shall know that your perry is made of pears only, and your Cider of Apples; and for the manner of making thereof, it is done after one fashion, that is to say, after your Pears and Apples are well picked from the stalks, rottenness, and all manner of other filth, you shall put them in the presse-mill which is made with a millstone running round in a circle, under which you shall crush your pears or apples, and then straining them through a bag of haircloth, ton up the same (after it hath been a little settled) into Hogsheads, Barrels, and other close vessels.  
Now after you have pressed all, you shall save that which is within the hair cloth bag, and putting it into several vessels, put a pretty quantity of water thereunto, and after it hath stood a day or two, and hath been well stirred together, press it over also again, for this will make a small perry or cider, and must be spent first. Now of your best cider that which you make of your summer or sweet fruit, you shall call summer or sweet 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 sour cider, or perry; and that you may spend last, for it will endure the longest.  
Thus after our English Housewife is experienced in the brewing of these several drinks, 
Of Baking.  she shall then look into her Bakehouse, and to the making of all sorts of bread, either for Masters, servants, or hinds, and to the ordering and compounding of the meal for each several use.   

Ordering of Meal.  
To speak then first of meals for bread, they are either simple or compound, simple, as Wheat and Rye, or compound, as Rye and Wheat mixed together, or Rye, Wheat and Barley mixed together; and of these the oldest meal is ever the best, and yieldeth most so it be sweet and untainted, for the preservation whereof, it is meet that you cleanse your meal well from the bran, and then keep it in sweet vessels.   

Baking Manchets.  
Now for the baking of bread of your simple meals, your best and principal bread is manchet, which you shall bake in this manner: First your meal being ground upon the black stones, if it be possible, which make the whitest flower, and bolted through the finest bolting cloth, you shall put it into a clean Kimnell, and opening the flower hollow in the midst, put into it of the best Ale-barme, the quantity of three pints to a bushel of meal, with some salt to season it with: then put in your liquor reasonable warm 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 feet tread it a good space together, then letting it lie an hour or there about to swell, take it forth and mould it into manchets, round, and flat, scotch them about the waste to give it leave to rise, and prick it with your knife in the top, and so put it into the Oven, and bake it with a gentle heat.   

Baking cheat Bread.  
To bake the best cheat bread, which is also simply of wheat only, you shall after your meat is dressed and bolted through a more course boulter than was used for your manchets, and put also in●o a clean tub, trough, or kim●ell, take a sour leaven, that is, a piece of such like leaven saved from a fo●mer batch, and well filled with salt, and so laid up to sour, and this sour leaven you sha●l break into small pieces into warm water, and then strain it, which done, make a deep hollow hole, as was before said in the midst of your flower, and therein pour your strained liquor; then with your hand mix some part of the flower therewith, till the liquor be as thick as pancake batter, then cover it all over with meal, and so let it lie all that night, the next morning stir it, and all the rest of the meal we●l together, and with a little more warm water, barm, and salt to season it with, bring it to a perfect leaven, stiff, & firm; then knead it, break it, and read it, as was before said in the manchets, and so mould it up in reasonable big loaves, and then bake it with an indifferent good heat: and thus according to these two examples before showed, you may br●ake leavened or unleavend whatsoever, whether it be simple corn, as Wheat or Rye of itself, or compound grain as Wheat and Rye, or Wheat and Barley, or Rye and Barley, or any other mixed white corn; only because Rye is a little stronger grain than Wheat, it shall be good for you to put your water a little hotter than you did to your wheat.   

Baking of brown bread·  
For your brown bread, or bread for your hinde-seruants, which is the coursest bread for man's use, you shall take of barley two bushels, of pease two pecks, of of Wheat or Rye a peck, a peck of malt; these you shall grind all together and dress it through a meal sive, then putting it into a sour trough set liquor on the fire, and when it boyles let one put on the water, and another with a mash rudder stir some of the flower with it after it hath been seasoned with salt, and so let it be till the next day, and then putting to the rest of the flower, work it up into stiff leaven, then mould it and bake it into great loaves with a very strong heat: now if your trough be not sour enough to sour your leaven, than you shall either let it li● longer in the trough, or else take the help of a sour leaven with ●our boiling water: for you must understand, that the hotter your liquor is, the less will the sm●ll or ●anknesse of the pease be received. And thus much for the baking of any kind of bread, which our English Housewife shall have occasion to use for the maintenance of her family.   

General observations in the brewhouse and bakehouse.  
As for the general observations to be respected in the Brewhouse or Bakehouse, they be these: first, that your Brew house be seated in so convenient a part of the house, that the smoke may not annoy your other more private rooms; then that you furnace be made close and hollow for saving fuel, and with a vent for the passage of smoke lest it taint your liquour; then that you prefer a copper before a lead, next that your Mash-fat be ever nearest to your lead, your cooler nearest your Mash-fat, and your Gul fat under your cooler, and adjoining to them all several clean ●ubs to receive your words and liquors: then in your Bakehouse you shall have a fair bolting house with large pipes to bolt meal in, fair troughes to lay leaven in, and sweet saves to receive your bran: you shall have boulters, searses, ranges and meal sives of all sorts both fine and course; you shall have fair tables to mould on, large ovens to brake in the soles thereof rather of one or two entire stones then of many bricks, and the mouth made narrow, square and easy to be close covered: as for your peeles, cole-rakes, malkins, and such like, though they be necessary yet they are of such general use they need no further relation. And thus much for a full satisfaction to all the Husbands and Housewives of this Kingdom touching Brewing, Baking, and all whatsoever else appertaineth to either of their offices.   
The end of the English Housewife.   
FINIS.