DELIGHTS for Ladies, to adorn their Persons, Tables, closerts, and distillatories: WITH Beauties, banquets, perfumes and Waters. Read, practice, and censure. AT LONDON, Printed by Peter Short. 1602. To all true lovers of Art and knowledge. SOmetimes I writ the forms of burning balls, Supplying wants that were by woodfals wrought Sometimes of tubs defended so by Art, As fire in vain hath their destruction sought: Sometimes I writ of lasting Beverage, Great Neptune and his Pilgrims to content: Sometimes of food, sweet, fresh, and durable, To maintain life when all things else were spent: Sometimes I writ of sundry sorts of soil, Which neither Ceres' nor her handmaids knew, I writ to all, but scarcely one believes Save Dive and Denshire who have sound them true When heavens did mourn in cloudy mantles clad, And threatened famine to the sons of men: When sobbing earth denied her kindly fruit To painful ploughman and his binds, even than I writ relieving remedies of dearth, That Art might help where nature made a sail: But all in vain these new borne babes of Art, In their untimely birth strait way do quail. Of these and such like other new found skills, With painful pen I whilom writ at large, Expecting still my Country's good therein, And not respecting labour, time, or charge. But now my pen and paper are perfumed, I scorn to write with Coppres or with gall, Barbarian canes are now become my quills, rose-water is the ink I writ withal: Of sweets the sweetest I will now commend, To sweetest creatures that the earth doth bear: These are the Saints to whom I sacrifice Preserves and conserves both of plum and pear. Empaling now adieu, tush marchpane walls Are strong enough, and best be fits our age: Let piercing bullets turn to sugar balls: The Spanish féare is hushed and all their rage. Of marmalade and passed of Genua, Of musked sugars I intent to wright: Of Leach, of Sucket, and Quidinia, Affording to each Lady her delight. I teach both fruits and flowers to preserve, And candy them, so Nutmegs, cloves and mace: To make both marchpane paste, and sugared plate, And cast the same in forms of sweetest grace. Each bird and foul so moulded from the life, And after cast in sweet compounds of art, As if the flesh and form which nature gave, Did still remain in every limb and part. When crystal frosts have nipped the tender grape, And clean consumed the fruits of every vine, Yet here behold the clusters fresh and fair, Fed from the branch, or hanging on the line, The walnut, small nut, and the Chestnut sweet, Whose sugared kernels lose their pleasing taste, Are here from year to year preserved, And made by Art with strongest fruits to last. Th'artichoke, the apple of such strength, The Quince, Pomegranate, with the Barbary, No sugar used, yet colour, taste, and smell, Are here maintained and kept most naturally. For Lady's closerts and their stillatories, Both waters, ointments, and sweet smelling balls, In easy terms without affected speech, There present most ready at their calls. And least with careless pen I should omit, The wrongs that nature on their persons wrought, Or parching sun with his hot fiery rays, For these likewise, relieving means I sought. No idle thoughts, nor vain surmised skills, By fancy framed within a theoric brain, My muse presents unto your sacred ears, To win your favours falsely, I disdain. From painful practice, from experience, A sound though costly mysteries I derive With fiery flames in scorching Vulcan's forge, To teast and fine each secret I do strive: Accept them well and let my wearied muse Repose herself in Ladies laps a while, So when she wakes, she happily may record, Her sweetest dreams in some more pleasing style. H. Plat. THE TABLE. GOod Reader, for the understanding of this Table, know that a, b, c, d, do give directions unto the four several parts or treatises of this Book, (a) for the first, the rest in their order. A AENula Campana roots preserved. a, 1 Almonds in Leach a, 27. Almond butter to make a, 57 Almonds into jelly a, 58 Alliger distilled b, 16 Apples kept dry all the year a, 47 Aqua rubea. b, 7 Aqua composita of D. Steuens b, 8 Artichokes kept long. a, 69 B BAgs sweet to lie amongst linen. d, 35 Ball to take out stains d, 3 Ball to wash with d, 8 Balm water. b, 5 Beaumanger. c, 11 Beef roasted kept long. c, 18 Beef powdered kept long without charge. c. 19 Beef fresh at the sea. c. 20 Beauty for the face. d. 7.14 Biscuit bread or French biscuit. a. 19 Biscuit called prince biscuit a. 20 Biscuit called biskettello. a. 21 Blood of herbs. b. 22 Borage candied. a. 11 Botling of beer truly. c. 27 Bottles musty helped, c. 28 Bottle ale most excellent. c. 32 Brawn to eat tender and delicate. c. 13 Broome caper's preserved. a. 37 Broiling without smoke. c. 26 Bruise helped. d. 24 Butter tasting of spice or flowers. c. 21 C. Cakes sweet without spice or sugar. a. 60 Candying of flowers. a. 9.53 Candying in rock candy. a, 33.42 Candying of Orange pills. a. 35 Candles for Lady's tables. c. 39 Candles hanging in the air. c. 40 Capers of broom preserved. a. 37 Capon boiled in white broth. c. 5 Casting in sugar plate. a, 13 Casting of sugar in party moldes. a, 43 Casting and moulding of fruit. a, 44. Cherries preserved. a, 8 Cherie pulp kept dry all the year. a 45 Cherries dried in the sun. a, 46 Cheese extraordinary. c, 22 Chestnuts kept long. a, 73 Chilblains helped. d, 15 Chine of veal or chicken boiled. c. 10 Cinnamon water. b, 10 Collis white and like jelly. a, 55 Comfits of all sorts. a, 54 Conserve of Prunes or dansons. a. 50, 52 Conserve of Strawberries. a, 51 Cucumbers preserved. a, 36 Cowslep paste. a, 40 Cowslip water or vinegar of the colour of the cowslep. c. 34 Crayfish kept long. c. 31 Cream clouted c. 23 D Damask powder. d, 1, 9 Damsons in marmalade. a, 31 Damson pulp kept all the year. a, 45 Damsons in conserve. a, 50, 52 Dentifrises for the teeth. d, 26 Distillation of herbs in a new manner. b, 11 Drying of fruits in the sun a, 46 E EGlantine water b, 20 Eringo roots preserved. a, 1 Extract of vegetables. b, 19 F FAce spotted or freckled to help. d, 6 23 Face made fair d, 7.14 Face full of heat helped. d, 11, 16 17, 18, 19, 20, 21 Face kept white and clear d, 12 Fish into paste c, 14 Fish fried kept long c, 17 Flesh kept sweet in summer c, 24 Flies kept from oil pieces c, 30 Flounder boiled on the french fashion c, 3 Flowers preserved a, 7 Flowers candied a, 9, 11 Flowers in rock candy. a, 42 Flowers dried without wrinkling a, 63 Fruit preserved a, 8 Fruit how to mould and cast a, 44 Fruit kept dry all the year. a, 45, 46.47 Fruit kept long fresh. a, 70 G Jelly crystalline a, 26 Jelly of fruits a, 29 Jelly of Almonds a, 58 gillyflowers kept long a, 61 Gillowflowers preserved a, 7 Gillyflower water b, 20 Gingerbread a, 22 Gingerbread dry a, 23 Ginger in rock candy a, 33.42 Ginger green in syrup a, 49 Ginger candied a, 53 Gloves to presume d, 34 Gooseberries preserved a, 8 Grapes growing all the year a, 62 Grapes kept till Easter a, 64 H HAndwater excellent d, 2, 28 Hands stained to help. d, 5 Hands freckled to help. d, 6 Handwater of Scotland b, 21 Hasell nuts kept long a, 72 Hair black altered d, 30, 37 Hair made yellow. d, 36 Herbs distilled in a new manner. b, 11 Herbs to yield salt b, 12 Herbs to yield blood b, 22 Honey to yield spirit b, 13 I IRish Aqua vitae b, 9 Isop distilled in a new manner b, 11 juice of Oranges or lemons kept all the year. c, 35 jumbolds to make a, 16 L Larks to boil c, 4 Lavender distilled in a new manner. b 11 Leech of almonds a 27 Leach a, 59 Leg of mutton boiled after the French fashion c, 7 Lemons in marmalade a, 41 Lemon moulded and cast a, 44 Lemon juice kept all the year c, 35 Lettuce in sucket a, 32 Liquerice passed a, 40 Lobsters kept long c, 31 M MAce in rock candy a, 42 Mallard to boil c, 6 Marchpaine passed a, 12, 18 Marigolds preserved a, 7 Marigolds candied a, 9, 11 Marigold passed a, 40 marmalade of Quinces or Damsons, a, 3● marmalade of Lemons of Oranges. a, 41 May dew clarified d, 33 Morphew helped d, 21, 22 Mulberries in jelly a, 29 Musk sugar a, 2 Mustard meal c, 25 Mustiness helped or prevented in waters b, 24 N NVtmegs in rock candy. a, 33, 42 Nutmegs candied a, 53 Nuts moulded and cast off a, 44 Nuts kept long a, 72 O Oranges preserved. a, 34 Orange pills candied a, 35 Oranges in marmalade a, 41 Orange moulded and cast off a, 44 Orange juice kept all the year c, 35 Oysters kept long. c. 15 P Passed of flowers a, 14, 40 Paste of Novie a, 15 Paste to keep one moist a, 17 Paste called puffed passed a, 24 Paste short without butter a, 25 Paste of Genua of Quinces a, 30 Paste of fish c, 14 Pear moulded and cast off a, 44 Pears kept dry a, 47 Perfumes delicate, and suddenly made. d, 31 Perfuming of gloves d, 34 Pickerel boiled on the french fashion. c, 3 Pigeons of sugar passed a, 10 Pigeons boiled with Rice c, 9 Pig to souse c, 1, 2 Pigs pettitoes boiled after the French fashion c, 8 Plums preserved a, 8 Plums dried in the sun a, 46 Pomander to make d, 4 Pomander renewed d, 32 Pomatum most excellent for the face. d, 13 pomegranates kept long a, 68 Pieseruing of Roots a, 1 Preserving of cucumbers a, 36 Prunes in conserve a, 50, 52 Pulp of fruit kept all the year. a, 45 Q QVidinia of Quinces a, 28 Quinces into paste of Genua. a, 30 Quinces in marmalade, a, 31 Quinces kept dry all the year. a, 47 Quinces kept long. a, 67 R Rabbits of sugar paste. a, 10 Raspices in jelly. a, 29 Roots preserved, a, 1 Roots candied a, 53 Rosa solis to make b, 6 Rosemary flowers candied. a, 9 rose-leaves to dry. a, 3, 6 Rose syrup, a, 5 Roses preserved. a, 7 Roses and Rose leaves candied. a, 9, 11 Rose paste. a, 40 Roses kept long. a, 61 Rose leaves dried without wrinkles. a, 63 rose-water distilled at Michaelmas. b, 14 rose-water distilled in a speedy man●●r. b, 15 Roses to yield a spirit. b, 17 rose-water most excellent b, 18 rose-water, and yet the rose-leaves not discoloured. b, 23 rose-water and oil drawn together. b. 25 rose-water of the colour of the Rose. c, 34 Rose vinegar of the colour of the Rose. c, 34 Rose vinegar made in a new manner. c, 41 S SAlet oil purified and graced in taste and smell. c, 36 Salmon kept long fresh c, 16 Salt of herbs b, 12 Salt delicate for the Table c, 38 Sawsedges of Polonia c, 12 syrup of Violets a, 4 syrup of Roses a, 5 Sparrows to boil. c, 4 Spirit of wine extraordinary b, 1 Spirit of wine ordinary b, 2 Spirits of Spices b, 3 Spirit of wine tasting of any vegetable. b, 4 Spirit of honey b, 13 Spirit of herbs and flowers b, 17 Skin white and clear d, 2 Sunburning helped d, 22 Stove to sweat in, d, 27 Strawberries in jelly a, 29 Strawberries in conserve a, 51 Sucket of Lettuce stalks a, 32 Sucket of green walnuts a, 49 Sugar musked a, 2 Sugar paste for foul a, 10 Sugar plate to cast in a, 13 Sugar plate of flowers a, 14 Sugar plate to colour a, 38 Sugar cast in party moulds a, 43 Sugar smelling and tasting of the clove or cinnamon. a, 71 T teal to boil c, 6 Teeth kept white and sound d, 10 25, 26 Time distilled in a new manner b, 11 Trosses' for the sea a, 39 V Vinegar distilled b, 16 Vinegar to clarify c, 37 Violet syrup. a, 4 Violet passed a, 40, 14 Violet water or vinegar of the colour of the violet c, 34 Whisky b, 9 W Wafer's to make a, 56 Walnuts in sucket a, 49 Walnuts kept fresh long a, 65.66 Wardens kept dry all the year. a, 47 Washing water sweet. b, 21, d, 2, 28, 29 Whites of eggs broken speedily. c, 29 Wigin to boil c, 6 Wine tasting of wormwood made speedily. c, 33 Y Itch helped. d, 25.21. FINIS. The Art of preserving, conserving, candying, etc. 1. How to preserve Eringo roots, Aenula Campana, and so of others in the same manner S●eth them till they be tender, then take a●ay the piths of them, and leave them in a colander till they have dropped as much as they will, them having a thin syrup ready, put them being cold into the syrup being also cold, and let them stand so three days, then boil the syrup (adding some more fresh syrup unto it to supply that which the roots have drunk up) a little higher, and at three days end boil the syrup again without any new addition, unto the full height of a preserving syrup, and put in your roots, and so keep them. Roots preserved in this manner will eat very tender, because they never boiled in the syrup. 2. How to make musk sugar of common sugar. Bruise 4 or 6. grains of musk, place them in a piece of sarsenet, fine lawn or cambric doubled, lay this in the bottom of a galley pot, straining your Sugar thereon, stop your pot close, and all the sugar in a few days will both sent and taste of musk, and when you have spent that sugar, you may lay more sugar thereon, which will also receive the like impression. Such musk sugar is fold for two shillings the pound. 3. How to dry rose-leaves in a most excellent manner. WHen you have newly taken out your bread, then put in your Roses in a sieve first clipping away the whites, that they may be all of one colour, lay them about one inch in thickness in the sieve, & when they have stood half an hour or thereabout they will grow whitish on the top, let them yet remain without stirring till the uppermost of them be fully dried, then stir them together, and leave them about one other half hour, and if you find them dry in the top, stir them together again, & so continue this work until they be thoroughly dried, then put them hot as they are into an earthen pot having a narrow mouth, and being well leaded within, (the Refiners of gold and silver, call these pots hookers) stop it with cork, and wet parchment, or with Wax and Rosen mixed together, and hang your pot in a chimney or near a continual fire, & so they will keep exceeding fair in colour & most delicate in scent. And if you fear their relenting, take the rose-leaves about Candlemas, and put them once again into a sieve stirring them up and down often till they be dry, and then put them up again hot into your pot. Note that you must set up your oven lid, but not lute it about when you set in your rose-leaves, either the first or second time. post. numero 6. 4. A most excellent syrup of Violets, both in taste and tincture. Express the juice of clipped Violets, & to three parts of juice take one fourth part of conduit water, put the same into an Alabaster mortar, with the leaves which you have stamped, and wring the same out through a cloth, as you did at the first into the other juice, put thereto a sufficient proportion of the finest sugar and brought also into a most fine powder, let the same stand 10. or 12. hours in a clean glazed earthen pan, then drain away the clearest, and put it into a glass, and put thereto a few drops of the juice of Lemons, and it will become clear, transparent, and of the violet colour. Then you may express more juice into the sugar, which will settle in the bottom, with some of the thickest part of the juice: and heating the same upon a gentle fire, it will also become a good syrup of violets, but not comparable to the first. By this manner of work you gain one quarter of syrup more than divers Apothecaries do. 5. A singular manner of making the syrup of Roses. FILL a silver basin three quarters full of rain water, or rose-water, put therein a convenient proportion of Rose leaves, cover the basin and set it upon a pot of hot water (as we usually bake a Custard) in three quarters of an hour, or one whole hour at the most, you shall purchase the whole strength and tincture of the Rose, then take out those leaves, wring out all their liquor gently, and steep more fresh leaves in the same water, continue this iteration seven times, and then make it up in a syrup, & this syrup worketh more kindly than that which is made merely of the juice of the Rose. You may make sundry other syrups in this manner. Quaere of hanging a pewter head over the basin, if the ascending water will be worth the keeping. 6. Another way for the drying of rose-leaves. Dry them in the heat of a hot sunny day upon a Leads, turning them up and down till they be dry (as they do hay) then put them up into glasses well stopped and luted, keeping your glasses in warm pleaces, and thus you may keep all flowers: but herbs after they are dried in this manner, are best kept in paper bags, placing the bags in close Cupboards. 7. How to preserve whole Roses, gillyflowers, Marigolds, etc. DIp a Rose that is neither in the bud nor overblown, in a syrup, consisting of sugar double refined, and rose-water boiled to his true height, then open the leaves one by one, with a fine smooth bodkin either of bone or wood, and presently if it be a hot sunny day, and whilst the sun is in some good height, lay them on papers in the sun, or else dry them with some gentle heat in a close room, heating the room before you set them in, or in an Oven upon papers, in pewter dishes, & then put them up in glasses and keep them in dry cupboards near the fire. You must take out the seeds if you mean to eat them. You may prove this, preserving with sugar candy, in stead of sugar if you please. 8. The most kindly way to preserve plums, cherries, goosberies, etc. YOu must first purchase some reasonable quantity of their own juice, with a gentle heat upon embers between two dishes, dividing the juice still as it cometh in the stewing, then boil each fruit in his own juice, with a convenient proportion of the best refined sugar. 9, How to candy Resemarie flowers. Rose leaves, Roses, Marigolds, etc. with preservation of colour. DIstolue refined, or double refined sugar, or sugar candy itself in a little rose-water, boil it to a reasonable height, put in your roots or flowers when you syrup is either fully cold, or almost cold, let them rest therein till the syrup have pierced them sufficiently, then take out your flowers with a skimmer, suffering the lose syrup to run from them as long as it will, foil that syrup a little more and put in more flowers as before, divide them also, then boil all the syrup which remaineth and is not drunk up in the flowers, to the height of manus Christi, putting in more sugar if you see cause, but no more rose-water, put your flowers therein when your syrup is cold or almost cold, and let them stand till they candy. 10. A most delicate and stiff sugar passed whereof to cast Rabbits, Pigeons, or any other little bird or beast, either from the life or carved moulds. FIrst dissolve Isinglasse in fair water or with some rose-water in the latter end, then beat blanched almonds as you would for marchpane stuff, and draw the same with cream, and rose-water (milk will serve, but cream is more delicate) then put therein some powdered sugar, into which you may dissolve your Isinglasse being first made into jelly, in fair warm water) note, the more Isinglasse you put therein, the stiffer your work will prove) then having your rabbits, woodcock, etc. moulded either in plaster from life, or else carved in wood (first anointing your wooden moulds with oil of sweet almonds, and your plaster or stone moldes with barrows grease) pour your sugar-paste thereon. A quart of cream, a quartern of almonds, 2. ounces of Isinglasse, and 4. or 6. ounces of sugar, is a reasonable good proportion for this stuff. Quaere of moulding your Birds, Rabbits, etc. in the compound wax mentioned in my jewel house, in the title of the art of moulding & casting, pag. 60. For so your moulds will last long. You may dredge over your foul with cruns of bread, cinnamon and sugar boiled together, and so they will seem as if they were roasted and breaded. Leach & jelly may be cast in this manner. This paste you may also drive with a fine rolling pin, as smooth & as thin as you please; it lasteth not long, & therefore it must be eaten within a few days after the making thereof. By this means a banquet may be presented in the form of a supper, being a very rare and strange devise. 11 To sandy Marigolds, Roses, Borage, or Rosemary flowers. Boil Sugar and rose-water a little upon a chase dish with coals, than put the flowers (beings thoroughly dried, either by the sun or on the fire) into the sugar, and boil them a little, then strew the powder of double refined sugar upon them, and turn them, and let them boil a little longer, taking the dish from the fire, then strew more powdered sugar on the contrary side of the flower. These will dry of themselves in two or three hours in a hate sunny day, though they lie not in the sun. 12. To make an excellent Marchpane paste, to print off in moulds for banqueting dishes. TAke to every jordan almond blanched, three spoonfuls of the whitest refined sugar you can get, searce your sugar, and now and then as you see cause put in 2. or three drops of damask Rose-water, beat the same in a smooth stone mortar, with great labour, until you have brought it into a dry stiff paste, one quartern of sugar is sufficient to work at once. Make your paste into little balls, every ball containing so much by estimation as will cover your mould or print, then roll the same with a rolling pin, upon a sheet of clean paper without strewing any powdered sugar either upon your paste or paper. There is a country Gentlewoman whom I could name, which venteth great store of sugar cakes made of this composition. But the only fault which I find in this paste is, that it tasteth too much of the sugar, and too little of the almonds, and therefore you may prove the making thereof with such almonds, which have had some part of their oil taken from them by expression, before you incorporate them with the sugar, and so happily you may mix a greater quantity of them with the sugar, because they are not so oily as the other. You may mix cinnamon or ginger in your paste, & that will both grace the taste, and alter the colour; but the spice must pass through a fair fierce: you may steep your almonds in cold water all night, & so blanche them cold, and being blanched, dry them in a sieve over the fire. Here the garble of almonds will make a cheap paste. 13. The making of sugar-pla●e, and casting thereof in carved moulds. TAke one pound of the whitest refined or double refined sugar, if you can get it, put thereto three ounces (some confit-makers, put 6. ounces for more gain) of the best starch you can buy, and if you dry the sugar after it is powdered, it will the sooner pass through your lawn searce: then searce it & lay the same on a heap in the midst of a sheet of clean paper: in the middle of which mass, put a pretty lump of the bigness of a walnut of gum dragagant, first steeped in rose-water one night; a porringer full of rose-water is sufficient to dissolve one ounce of gum (which must first be well picked, leaving out the dross) remember to strain the gum through a canvas, then having mixed some of the white of an egg with your strained gum, temper it with the sugar betwixt your fingers by little and little, till you have wrought up all the sugar and the gum together into a stiff paste, and in the tempering let there be always some of the sugar between your fingers and the gum, than dust your wooden moulds a little with some of that powdered sugar through a piece of Lawn or fine linen cloth, and having driven out with your rolling pin a sufficient portion of your paste to a convenient thickness, cover your mould therewith, pressing the same down into every hollow part of your mould with your fingers, & when it hath taken the whole impression, knock the mould on the edge against a table, and the paste will issue forth with the impression of the mould upon it: or if the mould be deep cut, you may put in the point of your knife gently into the deepest parts here and there, lifting up by little and little the paste out of the mould. And if in the making of this paste, you happen to put-in too much gum, you may put more sugar thereto, and if too much sugar, them more gum: you must also work this paste into your moulds, as speedily as you can after it is once made, and before it harden, and if it grow so hard that it crack, mix more gum therewith. Cut away with your knife from the edges of your paste all those pieces which have no part of the work upon them, and work them up with the paste which remaineth; and if you will make saucers, dishes, boawls, etc. then (having first driven out your paste upon paper, first dusted over with sugar to a convenient largeness and thickness) put the paste into some saucer, dish, or bowl of a good fashion, and with your singer press it gently down to the insides thereof, till it resemble the shape of the dish, then pair away the edges with a knife, even with the skirt of your dish, or saucer, and set it against the fire till it be dry on the inside, them with a knife get it out as they use to do a dish of butter, and dry the backside; then guild it on the edges with the white of an egg laid round about the brim of the dish with a penfill, and press the gold down with some cotton, and when it is dry skew or brush off the gold with the foot of an Hare or Conie. And if you would have your past exceeding smooth, as to make cards and such like conceits thereof, then roll your paste upon a sli●ed paper with a smooth & polished rolling pin. 14. A way to make sugar-plate both of colour and taste of any flower. TAke Violets and beat them in a mortar with a little hard sugar, then put into it a sufficient quantity of rose-water, then lay your gum in steep in the water, & so work it into paste, & so will your paste be both of the colour of the violet, and of the smell of the violet. In like sort may you work with Marigolds, Cowslips, Primroses, bugloss or any other flower. 15. To make paste of Novie. TAke a quarter of a pound of Valentian almonds, otherwise called the small almonds or Barbary almonds, and beat them in a mortar till they come to passed, then take stolen Manchet being grated, and dry it before the fire in a dish, than fift it, then beat it with your almonds, put in the beating of it a little cinnamon, ginger and the juice of a Lemon, & when it is beaten to perfect paste, print it with your moulds, & so dry it in an oven after you have drawn out your bread: this paste will last all the year. 16. To make jumbolds. TAke half a pound of almonds being beaten to passed with a short cake being grated, & 2. eggs, 2. ounces of cároway seeds, being beaten, and the juice of a Lemon, & being brought into passed roll it into round strings, than cast it into knots, and so bake it in an oven, and when they are baked, ye them with rose-water and sugar, and the white of an egg being beaten together, then take a feather and guild them, them put them again into the Oven, and let them stand in a little while, and they will be yced clean over with a white ice, and so box them up, and you may keep them all the year. 17. To make a paste to keep you moist, if you list not to drink oft, why h Lady's use t● carry with them when they ride abroad. TAke half a pound of damask prunes & a quartern of dates, stone them both, and beat them in a mortar with one warden being roasted, or else a slice of old marmalade and so print it in your moulds, and dry it after you have drawn bread, put ginger unto it, and you may serve it in at a banquet. 18. To make a Marchpane. TAke two pounds of Almonds being blanched and dried in a sieve over the fire, beat them in a stone mortar, and when they be small mix with them two pound of sugar being finely beaten, adding two or three spoonfuls of rose-water, and that will keep your almonds from oiling: when your paste, is beaten fine, drive it thin with a rolling pin, and so lay it on a bottom of wafers, then raise up a little edge on the side, & so bake it, than ice it with rose-water and sugar, then put it into the oven again, and when you see your ye is risen up and dry, then take it out of the Oven and garnish it with pretty conceits, as birds & beasts being cast out of standing moulds. Stick long confits upright in it, cast biscuit and carowaies in it, and so serve it; gild it before you serve it: you may also print of this Marchpane paste in your moulds for banqueting dishes. And of this paste our comfit makers at this day make their letters, knots, Arms, escocheons, beasts, birds, & other fancies. 19 To make biscuit bread, otherwise called french biscuit. TAke half a peck of fine flower, two ounces of Coriander seeds, one ounce of annis seeds, the whites of four eggs, half a pinto of Ale yeast, and as much water as will make it up into stiff past, your water must be but blood warm, then bake it in a long roll as big as your thigh, let it stay in the oven but one hour, and when it is a day old, pair it and slice it overthwart, them sugar it over with fine powdered sugar, and so dry it in an oven again, and being dry, take it out and sugar it again, then box it, and so you may keep it all the year. 20. To make prince biscuit. TAke one pound of very fine flower, and one pound of fine sugar, and eight eggs, and two spoonfuls of rose-water, and one ounce of carroway seeds, and beat it all to batter one whole hour, for the more you beat it, the better your bread is, then bake it in coffins of white plate, being basted with a little butter before you put in your batter, and so keep it. 21. To make another kind of biscuit, called biskettello. TAke half an ounce of gum Dragagant, dissolve it in Rosewa rose-water with the juice of a lemon and two grains of musk, then strain it through a fair linen cloth with the white of an egg, then take half a pound of fine sugar being beaten, and one ounce of carroway seeds, being also beaten and seared, and then beat them altogether in a mortar till they come to passed, then rol them up in small loaves about the big mall egg, put under the of a small egg, put under the bottom of every one, a piece of a wafer, and so bake them in an Oven upon a sheet of paper, cut them on the sides as you do a manchet, and prick them in the midst: when you break them up, they will be hollow and full of eyes. 22. To make Giagerbread. TAke three stolen manchets and grate them, dry them, and sift them through a fine sieve, then add unto them one ounce of ginger being beaten, and as much Cinnamon, one ounce of liquerice & aniseeds being beaten together and seared, half a pound of sugar, then boil all these together in a posnet, with a quart of claret wine till they come to a stiff paste with often stirring of it; and when it is stiff, mould it on a table and so drive it thin, & print it in your moulds, dust your moulds with Cinnamon, Ginger, and liquorice, being mixed together in fine powder. This is your Ginger bread used at the court, and in all gentlemen's houses at festival times. It is otherwise called dry Leech. 23. To make dry Gingerbread. TAke half a pound of almonds and as much grated cake, and a pound of fine sugar, and the yolk of two new laid eggs, the juice of a Lemon, and 2 grains of musk, beat all these together till they come to a paste, then print it with your moulds, and so dry it upon papers in an oven after your bread is drawn. 24. To make puss paste. TAke a quart of the finest flower and the whites of three eggs, and the yolks of two, and a little cold water, and so make it into perfect paste, then drive it with a rolling pin abroad, then put on small pieces of butter as big as Nuts upon it, then fold it over, then drive it abroad again, then put small pieces of butter upon it as you did before, do this ten times, always folding the paste and putting butter between every fold. You may convey any pretty forced dish, as Florentine, Cherry tart, rice, or pippins, etc. between two sheets of that paste. 25. To make paste short without butter. TAke a quart of fine flower, and put it into a pipken, and bake it in an oven when you bake manchet, then take the yolks of 2. or three eggs, and a pint of cream, & make paste, put it into two ounces of sugar being sinely beaten, and so you shall make your paste short without butter or suet. In like sort when you make sugar cakes bake your flower first. 26. To make crystal jelly. TAke a knockle of veal, and two calves feet (your calves feet being flayed & scalded) and boil them in fair spring water, and when they are boiled ready to eat, you may save your flesh & not boil it to pieces, for if you do so, the jelly will look thick, then take a quart of the clearest of the same broth, and put it into a posnet, adding thereunto ginger, white pepper, 6. whole cloves, one nutmeg quartered, one grain of musk. put all these whole spices in a little bag, and boil them in your jelly, season, it with some ounces of sugar candy, and three spoonfuls of rose-water, so let it run through your jelly bag, and if you mean to have it sook of an amber colour, bruise your spices, and let them boil in your jelly loose. 27. To make Leech of Almonds. TAke half a pound of sweet Almonds, and beat them in a mortar, then strain them with a pint of sweet milk from the Cow, then put unto it one grain of musk, two spoonfuls of Rose-water, two ounces of fine sugar, the weight of three whole shillings of I singlasse that is very white, and so boil them, then let all run through a strainer, then may you slice the same and so serve it. 28. To make Quidini of Quinces. TAke the kernels out of eight great Quinces, and boil them in a quart of spring water, till it come to a pint, then put into it a quarter of a pint of rose-water, and one pound of fine sugar, and so let it boil till you see it come to be of a deep colour: then take a drop, and drop it on the bottom of a saweer, and if it stand, take it off, then let it run through a jelly bag into a basin, then set on your basin upon a chase dish of coals to keep it warm, then take a spoon, and fill your boxes as full as you please, and when they be cold cover them: and if you please to print it in moulds, you must have moulds made to the bigness of your box, and wet your it run into your mould, and when moulds with rose-water, and so let it is cold turn it off into your boxes. If you wet your moulds with water, your jelly will fall out of them. 29. To make jelly of strawberries, Mulberries, Raspisberies', or any such tender fruit. TAke your berries and grind them in an Alabaster mortar with four ounces of sugar and a quarter of a pint of fair water, and as much rose-water, and so boil it in a posnet with a little piece of Isinglas, and so let it run through a fine cloth into your boxes, and so you may keep it all the year. 30. To make paste of Genua of Quinces. TAke Quinces and pair them, and cut them in slices, & bake them in an oven dry in an earthen pot without any other juice than their own, then take one pound thereof, strain it, and put it into a stone mortar with half a pound of sugar, and when you have beaten it up to passed, print it in your moulds and dry it three or four times in an oven after you have drawn bread, & when it is thoroughly dry and hardened, you may box it, & it will keep all the year. 31. To make marmalade of Quinces or Damsons. WHen you have boiled your Quinces or Damsons sufe ficiently, strain them; then dry the pulp in a pan on the fire, and when you see there is no water in it, but that it beginneth to be stiff, then mix two pound of sugar with 3. pound of pulp, this marmalade will be white marmalade: and if you will have it look with with an high colour, put your sugar and your pulp together, so soon as your pulp is drawn, and let them both boil together, and so it will look of the colour of ordinary marmalade, like unto a stewed warden, but if you dry your pulp first, it will look white and take less sugar: you shall know when it is thick enough, by putting a little into a saucer, letting it cool before you box it. 32. To make sucket of Lettuce stalks. TAke Lettuce stalks, and pill away the outside, then parboil them in fair water, then let them stand all night dry, then take half a pint of the same liquor; and a quarter of a pint of rose-water, and so boil it to syrup, and when your syrup is betwixt hot & cold, put in your aforesaid roots, and let them stand all night in your syrup to make them take sugar, and then the next day your syrup will be weak again, then boil it again, and take out your roots. In the like sort may you keep Orange pills, or green walnuts, or any thing that hath the bitterness first taken from it, by boiling in water 33. To candy nutmegs or ginger, with an hard rock candy. TAke one pound of fine sugar, and eight spoonfuls of Rose-water, and the weight of 6. pence of Gum Arabic, that is clear, boil them together to such an height, as that dropingsome thereof out of a spoon, the syrup do rope and run into the smallness of an hair, than put it into an earthen pipken, wherein place your nutmegs, ginger, or such like, then stop it close with a saucer, and lute it well with clay, that no air may enter, then keep it in a hot place three weeks, and it will candy hard. You must break your pot with an hammer, for otherwise you cannot get out your candy. You may also candy Oranges, or Lemons in like sort if you please. 34. To preserve Oranges after the Portugal fashion. TAke Oranges & core them on the side and lay them in water. then boil them in fair water till they betender, shift them in the boiling to take away their bitterness, then take sugar and boil it to the height of syrup as much as will cover them, and so put your Oranges into it, and that will make them take sugar. If you have 24. Oranges, beat 8. of them till they come to passed with a povade of fine sugar, then fill every one of the other Oranges with the same, and so boil them again in your syrup: then there will be marmalade of oranges within your oranges, & it will cut like an hard egg. 35. To candy Orange pilies. TAke your Orange pills after they be preserved, then take fine sugar and rose-water, & boil it to the height of Manus Christi, then draw through your sugar, then lay them on the bottom of a sieve, and dry them in an oven after you have drawn bread, and they will be candied. 36. To preserve Cucumbers all the year. TAke a gallon of fair water, & a pottle of verjuice, and a pint of bay salt, and a handful of green fennel or Dill: boil it a little, and when it is cold put it into a barrel, and then put your Cucumbers into that pickle, and you shall keep them all the year. 37. To preserve broom caper's all the year. Boil a quart of verjuice and an handful of bay salt, and therein you may keep them all the year. 38. To colour sugar plate with several colours. YOu may mix Roset with your fine sacred sugar until the colour please you, and so shall you have a fair murrey colour. Sap-greene must be tempered in a little rose-water, having some gum first dissolved therein, and so lay it on with a pencil upon your paste in apt places. With saffron you may make a yellow colour in the like manner, first drying and powdering your saffron, and after it hath coloured the rose-water sufficiently, by straining it through fine linen. The powder of Cinnamon, maketh a walnut colour, and ginger and Cinnamon together a lighter colour. 39 To make crosses for the sea. FIrst make paste of sugar & gum Dragagant mixed together, them mix therewith a reasonable quamtiry of the powder of Cinnamon & ginger, and if you please a little musk also, and make it up into rolls of several fashions, gild them here and there. In the same manner you may also convey any purgative, vomit, or other medicine into sugar paste. 40. To make paste of Violets, Roses, Marigolds, Cowslips, or liquorice. SHred, or rather powder the dry leaves of your flower, putting thereunto some fine powder of Ginger, Cinnamon, and a little musk if you please, mix them all confusedly together, then dissolve some sugar in rose-water, and being boiled a little, put some saffron therein, if you work upon Marigolds, or else you may leave out your saffron, boil it on the fire unto a sufficient height, you must also mix therewith the pap of a roasted apple being first well dried in a dish over a chafing dish of coals, then pour it upon a trencher, being first sprinkled over with rose-water, and with a knife work the paste together. Then break some sugar candy small, but not to powder, and with gum dragagant, fasten it here and there to make it seem as if it were roch candied, cut the paste into pieces of what fashion you list with a knife first wet in rose-water. In liquorice passed you must leave out the pap of the pippin, and then work your paste into dry rolls. Remember to searce the liquorice through a fine searce. These rolls are very good against any cough or cold. 41. To make marmalade of Lemons or Oranges. TAke ten lemons or oranges & boil them with half a dozen pippins, & so draw them through a strainer, then take so much sugar as the pulp doth weigh, & boil it as you do marmalade of Quinces, and then box it up. 42. How to candy Nutmegs, Ginger, Mace, & flowers, in half a day with hard or roch candy. Lay your Nutmegs in steep in common Lee made with ordinary ashes 24. hours; take them out and boil them in fair water till they be tender, and to take out the Lee: then dry them and make a syrup of double refined sugar and a little rose-water to the height of a manus Christi, place this syrup in a gentle balneo, or some small heat, putting your Nutmegs into the syrup. Note that you must skim the sugar as it casteth any scum, before you put in your Nutmegs, then having sugar candy first bruised grossly, and seared through colanders of several bigness, take the smallest thereof, and roll your Nutmegs up and down therein, either in a dish or upon clean paper, than stove your Nutmegs in a cupboard with a chafing dish of coals, which must be made hot of purpose before you set them in: and when they are dry enough, dip them again in fresh syrup boiled to his height as before; and roll them in the grosser sugar candy, & then stove them again till they be hard, and so the third time if you will increase their candy. Note that you must spend all the sugar which you dissolve at one time with candying of one thing or other therein presently: the stronger that your lee is, the better; & the nutmeg, ginger, etc. wouldly in steep in the lee, 10, or 12, days, and after in the syrup of sugar in a stove or Cupboarde with a chafing dish and coals one whole week, and then you may candy them suddenly, as before. Flowers and fruits are done presently without any such steeping or stoving as before: only they must be put into the stove after they are coated with your powdered sugar candy: and those flowers of fruits as they are suddenly done, so they will not last above two or three days fair, and therefore only to be prepared for some set banquet. 34. Casting of sugar in party moldes of wood. LAy your moulds in fair water three or four hours before you cast, then dry up your inward moisture with a cloth of Linen, then boil rose-water & refined sugar together, but not to any great stiffness, then pour it into your moulds, let your moulds stand one hour, and then gently part or open the moulds, and take out that which you have cast, you may also work the paste aniè numero. 12.13. into these moulds, first printing or pressing gently a little of the paste into the one half, and after with a knife taking away the superfluous edges, and so likewise of the other half: then press both sides of the mould together, two or three times, & after take away the crest that will arise in the midst: and to make the sides to cleave together, you may touch them first over with Gum Dragagant dissolved, before you press the sides of the mould together: note that you may convey comfits within, before you close the sides. You may cast of any of these mixtures or pastes in alabaster moulds, moulded from the life. 44. To mould of a Lemon, orange, pear, Nut. etc. and after to cast it hollow within, of sugar. FIll a wooden platter half full of sand, then press down a Lemon, pear, etc. therein to the just half thereof, then temper some Alabaster with fair water in a stone or copper dish, of the bigness of a great silver bowl, and cast this pap into your sand, and from thence clap it upon the Lemon, Pear, etc. pressing the pap close unto it. Then after a while take out this half part with the Lemon in it, and pair it even in the insides as near as you can, to make it resemble the just half of your Lemon, then make 2. or 3. little holes in the half (viz in the edges thereof) laying it down in the sand again, and so cast an other half unto it, then cut off a piece of the top of both your party moldes, & cast thereto another cap in like manner as you did before. Keep these three parts bound together with tape till you have cause to use them: and before you cast, lay them always in water, and dry up the water again before you pour in the sugar. Coloury our Lemon with a little saffron steeped in rose-water; use your sugar in this manner: Boil refined or rather double refined sugar and rose-water to his full height, viz. till by pouring some out of a spoon, it will run at the last as fine as a hair; then taking off the cap of your mould, pour the same therein, filling up the mould above the hole, and presently clap on the cap, and press it down upon the sugar, then swing it up and down in your hand, turning it round, and bringing the neither part some times to be the upper part in the turning, and è converso. This is the manner of using an Orange, lemon, or other round mould: but if it be long as a pig's foot will be, being moulded, than roll it, and turn it up and down long ways in the air. 45. How to keep the dry pulp of Cherries, Prunes, Damsons etc. all the year. TAke of those kind of cherries which are sharpin taste (Quaere if the common black and red cherry will not also serve, having in the end of the decoction a little oil of Vitriol or Sulphur, or some verjuice of sour grapes, or juice of Lemons mixed therewith, to give a sufficient tartness) pull off their stalks and boil them by themselves without the addition of any liquor in a cauldron or pipken, and when they begin once to boil in their own juice, stir them hard at the bottom with a spittle, lest they burn to the pans bottom. They have boiled sufficiently, when they have cast off all their skins, and that the pulp and substance of the cherries is grown to a thick pap: then take it from the fire, and let it cool, then divide the stones and skins, by passing the pulp only through the bottom of a strainer reversed as they use in cassia fistula, then take this pulp and spread it thin upon glazed stones or dishes, and so let it dry in the sun, or else in an oven presently after you have drawn your bread, then lose it from the stone or dish, & keep it to provoke the appetite, and to cool the stomach in fevers, and all other hot diseases. Prove the same in all manner of fruit. If you fear adustion in this work, you may finish it in hot balneo. 46. How to dry all manner of plums or Cherries in the sun. IF it be a small fruit, you must dry them whole, by laying them abroad in the hot sun, in stone or pewter dishes, or Iron or brass pans, turning them as you shall see cause. But if the plum be of any largeness, slit each plum on the one side from the top to the bottom, and then lay them abroad in the Sun: but if they be of the biggest sort, then give either plum a slit on each side: and if the sun do not shine sufficiently during the practice, then dry them in an oven that is temperately warm. 47. How to keep apples, pears, quinces, wardens. etc. all the year, dry. them, take out the cores, and slice them in thin slices laying them to dry in the Sun in some stone or metalline dishes, or upon high frame covered with course canvas, now and then turning them, and so they will keep all the year. 48. To make green Ginger upon syrup. TAke Ginger one pound, pair it clean, steep it in red wine and vinegar equally mixed, let it stand so 12. days in a close vessel, and every day once or twice stir it up and down, then take of wine one gallon, and of vinegar a pottle, seethe altogether to the consumption of a moiety or half, then take a pottle of clean clarified honey or more, and put thereunto, and let them boil well together, then take half an ounce of saffron. finely beaten, and put it thereto with some sugar if you please. 49 To make sucket of green Walnuts. TAke Walnuts when they are no bigger than the largest hasill nut, pair away the uppermost green, but not too deep, then seethe them in a pottle of water till the water be sodden away, then take so much more of fresh water, and when it is sodden to the half, put thereto a quart of vinegar and a pottle of clarified honey. 50. To make conserve of prunes or Damsons. TAke ripe Damsons, put them into scalding water, let them stand a while, then boil them over the fire till they break, then strain out the water through a colander, and let them stand therein to cool, then strain the damsons through the colander, taking away the stones and skins, than set the pulp over the fire again, and put thereto a good quantity of red wine, and boil them well to a stiffness, ever stirring them up and down, and when they be almost sufficiently boiled, put in a convenient proportion of sugar, stir all well together, and after put it in your galley pots. 51. To make conserve of strawberries. FIrst seethe them in water, and then cast away the water, and strain them, then boil them in white wine, and work as before in damsons, or else strain them being ripe, then boil them in wine and sugar till they be stiff. 52. Conserve of prunes or Damsons made another way. TAke a pottle of damsons, prick them and put them into a pot; putting thereto a pint of rose-water or wine, and cover your pot, let them boil well, then incorporate them by stirring, and when they be tender let them cool, & strain them with the liquor also, then take the pulp and set it over the fire, and put thereto a sufficient quantity of sugar, and boil them to their height or consistency, and put it up in galley pots, or jar glaffes. 53. How to candy Ginger, Nutmegs, or any Root or flowers. TAke a quarter of a pound of the best refined sugar, or sugar candy which you can get, powder it, put thereto two spoonfuls of rose-water, dip therein your Nutmegs, ginger, roots, etc. being first sodden in fair water till they be soft and tender, the oftener you dip them in your syrup, the thicker the candy will be, but it will be the longer in candying: your syrup must be of such stiffness, as that a drop thereof being let fall upon a pewter dish, may congeal and harden being cold. You must make your syrup in a chafing dish of coals, keeping a gentle fire: after your syrup is once at his full height, than put them upon papers presently into a stove, or in dishes, continue fire some ten or twelve days, till you find the candy hard and glistering like diamonds; you must dip the red rose, the gillowflower, the marigold, the borage flower, and all other flowers but once. 5. The art of comfetmaking, teaching how to cover all kinds of seeds, fruits o● spices with sugar. First of all you must have a deep bottomed basin of fine clean brass or latten, with two ears of Iron to hang it with two several cords over a basin or earthen pan with hot coals. You must also have a broad pan to put ashes in, & hot coals upon them. You must have a clean latten basin to melt your sugar in, or a fair brazen skillet. You must have a fine brazen ladle, to let run the sugar upon the seeds. You must also have a brazen slice, to scrape away the sugar from the hanging basin if need require. Having all these necessary vessels & instruments, work as followeth. Choose the whitest, finest, and hardest sugar, and then you need not to clarify it, but beat it only into fine powder that it may dissolve the sooner. But first make all your seeds very clean, & dry them in your hanging basin. Take for every two pound of sugar, a quarter of a pound of annis seeds, or Coriander seeds, and your Comfits will be great enough, and if you will make them greater, take half a pound more of sugar, or one pound more, and then they will be fair & large. And half a pound of Annis seeds, with two pound of sugar will make fine small comfits. You may also take a quarter and a half of annis seeds, and three pound of sugar, or half a pound of annis seeds and four pound of sugar. Do the like in Coriander seeds. Melt your sugar in this manner, viz. Put three pounds of your powder sugar into the basin, and one pint of clean running water thereunto, stir it well with a brazen slice, until all be moist and well wet, than set it over the fire, without smoke or flame, and melt it well, that there be no whole gristie sugar in the bottom, and let it seethe mildelye, until it will stream from the ladle like Turpentine, with a long stream and not drop, than it is come to his decoction, let it seethe no more, but keep it upon hot embers that it may run from the ladle upon the seeds. To make them speedily. Let your water be seething hot, or seething & put powder of sugar unto the, cast on your sugar boiling hot: have a good warm fire under the hanging basin. Take as much water to your sugar, as will dissolve the same. Never skim your sugar if it be clean and fine. Put no kind of starch or amylum to your sugar. Seethe not your sugar too long, for that will make it black, yellow or tawny. Move the seeds in the hanging basin as fast as you can or may, when the sugar is in casting. At the first coat put on but one half spoonful with the ladle, and all to move the basin, move, stir and rub the seeds with thy left hand a pretty while, for they will take sugar the better, & dry them well after every coat. Do this at every coat, not only in moving the basin, but also with the stirring of the comfits with the left hand and drying the same: thus doing you shall make great speed in the making: as, in every three hours you may make three pound of comfits. And as the comfits do increase in greatness, so you may take more sugar in your ladle to cast on. But for plain comfits let your sugar be of a light decoction last, and of a higher decoction first, & not too hot. For crispe and ragged comfits, make your sugar of a high decoction, even as high as it may run from the Ladle, and let fall a foot high or more from the ladle, and the hotter you cast on your sugar. the more ragged will your comfits be. Also the comfits will not take so much of the sugar as they will upon a light decoction, and they will keep their raggedness long. This high decoction must serve for eight or ten coats in the end of the work, and put on at every time but one spoonful, and have a light hand with your basin, casting on but little sugar. A quarter of a pound of Coriander seeds, and three pounds of sugar will make great, huge, and big comfits. See that you keep your sugar always in good temper in the basin, that it burn not into lumps or gobbets: and if your sugar be at any time too high boiled, put in a spoonful or two of water, & keep it warily with the ladle, and let your fire always be without smoke or flame. Some commend a ladle that hath a hole in it to let the sugar run through of a height, but you may make your comfits in their perfect form and shape only with a plain ladle. When your comsites be made, set your dishes with your comfits upon papers in them before the heat of the fire, or in the hot sun, or in an Oven after the bread is drawn, by the space of an hour or two, and this will make them very white. Take a quarter of a pound of Annis seeds, and two pound of sugar, and this proportion will make them very great, and even a like quantity take of Carroway seed, Fennel seed, and Coriander seed. Take of the finest Cinnamon, and cut it into pretty small sticks being dry, and beware you wet it not, for that deadeth the cinnamon, and then work as in other comfits. Do this with Orange rinds likewise. Work upon ginger, cloves, and Almonds, as upon other seeds. The smaller that Annis seed comfits be, the fairer, the harder, and so in all other. Take the powder of fine Cinnamon two drams, of fine musk dissolved in a little water one scruple, mingle these altogether in the hanging basin, and cast them upon sugar of a good decoction, then with thy left hand move it to and fro, and dry it well, do this often, until they be as great as poppy seeds, and give in the end three or four coats of a light decoction, that they may be round and plain, & with an high decoction you may make them crispe. You must have a course searce made for the purpose with hair or with parchment full of holes to part and divide the comfits into several sorts. To make paste for comfits. Take fine grated bread four ounces, fine elect Cinnamon powdered half an ounce, fine ginger powder one dram, saffron powdered, a little, white sugar two ounces, & a few spoonfuls of borage water, seethe the water and the sugar together, and put to the saffron, than first mingle the crumbs of bread & the spices well together, dry them; put the liquor scalding hot, upon the stuff, & being hot labour it with thy hand, and make balls or other forms thereof, dry them and cover them as comfits. Coriander seeds two ounces, sugar one pound and a half maketh very fair comfits. Annis seeds three ounces, sugar half a pound, or annis seeds two ounces, and sugar 6. ounces, will make fair comfits. Every dram of fine Cinnamon, will take at the least a pound of sugar for biscuits, and likewise of sugar or ginger powder. Half an ounce of gross Cinnamon will make almost three drams of fine powder seared, after it is well beaten. Sugar powder one ounce will take at the least a pound of sugar to make your biscuits fair. Carrowaies will be fair at 12. coats. Put into the sugar a little Amylum dissolved for five or six of the last coats, and that will make them exceeding crisp and if you put too much Amylum or starch to the comfits which you would have crisp, it will make them flat and smooth. In any other confection of pasted sugar mixed with gum Dragagant, put no kind of Amylum: beware of it, for it will make thy work clammy. To make red comfits, seethe 3. or four ounces of brasell with a little water, take of this red water 4. spoonfuls, of sugar one ounce, and boil it to his decoction, then give 6. coats and it will be of a good colour, or else you may turn so much water with one dramm of turnesole, doing as before. To make green comfits, seethe sugar with the juice of beets. To make them yellow, seethe saffron with sugar. In making of comfits, always when the water doth seethe, then put in your sugar powder, and let it seethe a little until it be clean dissolved and boiled to his perfect decoction, & that the whiteness of the colour be clean gone, and if you let it settle, you shall see the sugar somewhat clear. For biscuits take two spoonfuls of liquor, of sugar seared in a course searce one dram, and of sugar powder to be melt & cast, one ounce. This done will make the biscuits somewhat fair, and somewhat greater than poppy seeds. Aliter. Take sugar powder four drams, sugar to cast four ounces with liquor sufficient, lay gold or silver on your comfits. Every dramm of sugar powder will take an ounce of sugar to be cast. 8. drams make one ounce. To thus much powder, for biscuits take half a pound of sugar to cast thereon. Coriander seeds a quarter of a pound, sugar 3. pound, Coriander seeds half a pound, sugar, 3. drams will make fair comfits. For biscuits, Annis seeds half a pound, Fennel seeds a quarter of a pound, and sugar two pound sufficeth. In six or eight of the last coats put in two spoonfuls of sugar very hot to make them crispe. To one pound of sugar take 9 ounces of water. 55. To make a cullis as white as snow, and in the nature of jelly. Take a cock, scaled, wash and draw him clean, seeth it in white wine or rhenish wine, skun it clean, clarify the broth after it is strained, then take a pint of thick and sweet cream, strain that to your clarified broth, and your broth will become exceeding fair and white: then take powdered ginger, fine white sugar & Rose water, seething your cullis when you season it, to make it take the colour the better. 56. To make Wafers. TAke a pint of flower, put it into a little cream with two yolks of eggs and a little rose-water, with a little scarced cinnamon and sugar, work them altogether and bake the paste upon hot Irons. 57 To make Almond butter. Blanche your almonds, & beat them as fine as you can with fair water, 2. or three hours, then strain them through a linen cloth, boil them with rose-water whole mace and annis seeds, till the substance be thick, spread it upon a fair cloth, draining the whey from it, after let it hang in the same cloth some few hours, then strain it and season it with rose-water and sugar. 58, A white jelly of Almonds. TAke rose-water, gum Dragagant dissolved, or Isinglasse dissolved, and some Cinnamon grossly beaten, feethe them altogether, then take a pound of almonds, blanche and beat them fine with a little fair water, dry them in a fair cloth; and put your water aforesaid into the Almonds, seethe them together and stir them continually, then take them, from the fire, when all is boiled to a sufficient height. 59 To make Leach. Seethe a pint of Cream, and in the seething put in some dissolved Isinglas, stirring it until it be very thick, then take a handful of blanched Almonds, beat them and put them in a dish with your Cream, seasoning them with sugar, and after slice it and dish it. 60. Sweet Cakes without either spice or suga●. SCrape or wash your parsnip clean, slice them thin, dry them upon. Canvas or network frames, beat them to powder mixing one third thereof with two thirds of fine wheat flower, make up your paste into coats, and you shall find them very sweet and delicate. 61. Roses and Gilloflowres kept long. Cover a Rose that is fresh, and in the bud, and gathered in a fair day after the dew is ascended, with the whites of eggs well beaten, & presently strew thereon the fine powder of scarced sugar, and put them up in luted pots, setting the pots in a cool place in sand or gravel. With a fillip at any time you may shake off this enclosure. 62. Grapes growing all the year. Put a Vine stalk through a Basket of earth in December, which is likely to be are Grapes, that year, and when the Grapes are ripe, cut off the stalk under the basket (for by this time it hath taken root) keep the basket in a warm place, and the grapes will continue fresh and fair a long time upon the vine. 63. How to dry Rose leaves, or any other single flower without wrinkling. IF you would perform the same well in rose leaves, you must in rose time make choice of such roses as are neither in the bud, nor full blown (for these have the smoothest leaves of all other) which you must especially cull & choose from the rest. Then take right Calais sand, wash it in some change of waters, and dry it thoroughly well, either in an oven, or in the sun; and having shallow, square or long boxes of 4.5. or 6. inches deep, make first an even lay of sand in the bottom, upon the which lay your rose leaves one by one (so as none of them touch other) till you have covered all the sand, then strow sand upon those leaves till you have thinly covered them all, & then make another lay of leaves as before, and so lay upon lay, etc. Set this box in some warm place in a hot sunny day, (and commonly in two hot sunny days they will be through dry) then take them out carefully with your hand without breaking. Keep thief leaves in jar glasses bound about with paper near a chimney, or stove, for fear of relenting. I find the red rose leaf best to be kept in this manner; also take away the stalks of pansies, stock gillyflowers, or other single flowers, prick them one by one in sand, pressing down their leaves smooth with more sand laid evenly upon them. And thus you may have Rose leaves, and other flowers to lay about your basins, windows, etc. all the winter long. Also this secret is very requisite for a good simplifier, because he may dry the leaf of any herb in this manner, and lay it being dry in his Herbal with the simple which it representeth, whereby he may easily learn to know the names of all simples which he desireth. 64. Clusters of Grapes kept till Easter. CLusters of grapes hanging upon lines within a close press will last till Easter, if they shrink you may plump them up with a little warm water before you eat them. Some use to dip the ends of the stalks first in pitch: some cut a branch of the vine with every cluster, placing an apple at each end of the branch, now and then renewing those Apples as they rot, and after hanging them within a press or cupboard, which would stand in such a room (as I suppose) where the grapes might not freeze: for otherwise you must be forced now and then to make a gentle fire in the room, or else the grapes will rot and perish. 65. How to keep Walnuts a long time plump and fresh. MAke a lay of the dry stampings of crabs when the verjuice is pressed from them, cover that lay with Walnuts, and upon them▪ make another lay of stampings, and so one lay upon another till your vessel be full wherein you mean to keep them. The Nuts thus kept will pill as if they were new gathered from the tree. 66. An excellent conceit upon the kernels of dry Walnuts. GAther not your walnuts before they be full ripe, keep them with out any Art until newyear's tide, then break the shells carefully, so as you deface not the kernels (& therefore you must make choice of such nuts as have thin shells) whatsoever you find to come away easily, remove it: steep these kernels in conduit water, forty eight hours, then will they swell and grow very plump and fair, and you may pill them easily, and present them to any friend you have for a newyear's gift: but being peeled, they must be eaten within two or three hours, or else they lose their whiteness & beauty, but unpilled they will last 2. or 3. days fair and fresh. This of a kind Gentlewoman, whose skill I do highly commend, and whose case I do greatly pity; such are the hard fortunes of the best wits and natures in our days. 67. How to keep Quinces in a most excellent manner. MAke choice of such as are sound, & gathered in a fair, dry and sunny day, place them in a vessel of wood, containing a firkin or thereabout, then cover them with penny ale, and so let them rest: and if the liquor carry any bad scum, after a day or two take it off, every 10. or 12. days let out your penny ale at a hole in the bottom of your vessel, stop the hole and fill it up again with fresh penny ale, you may have as much for two pence at a time as will serve for this purpose, these Quinces being baked at Whitsuntide did taste more daintily than any of those which are kept in our usual decoctions or pickels. Also if you take white wine lees that are neat (but than I fear you must get them of the Merchant, for our Taverns do hardly afford any) you may keep your▪ Quinces in them very fair and fresh all the year, & therein may you also keep your barberies both full and fair coloured. 68 Keeping of Pomegraenats. Make choice of such Pomegranates as are sound and not pricked as they term it, lap them over, thinly with wax, hang them upon nails, where they may touch nothing, in some cupboard or closet in your bedchamber, where you keep a continual fire, and every 3. or 4. days turn the undersides uppermost, & therefore you must so hang them in packthread, that they may have a bow knot at either end. This way Pomegranates have been kept fresh till whitsuntide. 69. Preserving of Artichokes. CVt off the stalks of your Artichokes within two inches of the Apple, and of all the rest of the stalks make a strong decoction. slicing them into thin and small pieces, and keep them in this decoction: when you spend them you must lay them first in warm water, and then in cold, to take away the bitterness of them. This of M. Parsons, that honest and painful practiser in his profession. In a mild & warm winter about a month or three weeks before Christmas, I caused great store of Artichokes to be gathered with their stalks in their full length as they grew, and making first a good thick lay of Artichoke leaves in the bottom of a great and large vessel I placed my Artichokes one upon another as close as I could touch them, covering them over of a pretty thickness with Artichoke leaves: these Artichokes were served in at my table all the Lent after▪ the apples being red & sound, only the tops of the leaves a little vaded, which I did cut away. 70. Fruit preserved in pitch. Dway-berries that do somewhat resemble black cherries, called in Latin by the name of Solanum laethale, being dipped in molten pitch, being almost cold, and before it congeal and harden again, and so hung up by their stalks, will last a whole year Probatum per M. Parsons, the Apothecary. Prove what other fruits will also be preserved in this manner. 71. To make Clove or Cinnamon sugar. LAy pieces of Sugar in close boxes amongst sticks of Cinnamon, cloves, etc. and in a short time it will purchase both the taste and sent of the spice. Probat. in cloves. 72. Hasell Nuts kept long. A Man of great years & experience assured me, that Nuts may be kept a long time with full kernels, by burying them in earthen pots well stopped, a foot or two in the ground: they keep best in gravelly or sandy places. But these nuts I am sure will yield no oil as other nuts will, that wax dry in the shells with long keeping. 73. Chestnuts kept all the year. AFter the bread is drawn, disperse your Nuts thinly over the bottom of the Oven, and by this means the moisture being dried up, the Nuts will last all the year: if at any time you perceive them to relent, put them into your Oven again as before. Secrets in Distillation. 1. How to make true spirit of wine. TAke the finest Paper you can get, or else some Virgin parchment, strain it very right and stiff over the glass body, wherein you put your sack, malmsie or muscadine, oil the paper or virgin parchment with a pencil moistened in the oil of Ben, and distill it in the Balneo with a gentle fire, and by this means you shall purchase only the true spirit of wine. You shall not have above two or three ounces at the most out of a gallon of wine, which ascendeth in the form of a cloud, without any dew or veins in the helm, lute all the joints well in this distillation. This spirit will vanish in the air, if the glass stand open. 2. How to make the ordinary spirit of wine that is sold for 5. shillings, & a noble, a pint. Put sack, malmsey, or muscadine into a glass body, leaving one third or more of your glass empty, set it in balneo, or in a pan of ashes, keeping a soft and gentle fire, draw no longer then till all or most part will burn away, which you may prove now and then, by setting a spoonful thereof on fire with a paper as it droppeth from the nose or pipe of the helm, and if your spirit thus drawn have any phlegm therein, them rectify or redistil the spirit again in a lesser body, or in a bolt receiver in stead of an other body, luting a small head on the top of the steel thereof, and so you shall have a very strong spirit, or else for more expedition, distill five or six gallons of wine by a Limbeck, and that spirit which ascendeth afterward, redistil in glass as before. 3. Spirits of Spices. DIstill with a gentle heat either in balneo, or ashes, the strong and sweet water, wherewith you have drawn oil of cloves, mace, nutmegs, juniper, Rosemary, etc. after it hath stood one month close stopped, and so you shall purchase a most delicate Spirit of each of the said aromatical bodies. 4. Spirit of wine tasting of what vegetable you please. MAcerate Rosemary, Sage, sweet fennel seeds, Marierom, lemon or Orange pills, etc. in spirit of wine a day or two, and then distill it over again, unless you had rather have it in his proper colour: for so you shall have it upon the first infusion without any farther distillation, and some young Alchemists do hold these for the true spirits of vegetables. 5. How to make the water which is usually called Balmewater. TO every gallon of claret wine put one pound of green balm Keep that which cometh first &. is clearest, by itself: and the second & whiter sort which is weakest, and cometh last, by itself, distill in a pewter limbeeke luted with paste to a brass pot. Draw this in May or june when the herb is in his prime. 6. Rosa-solis. TAke of the herb Rosa-solis, gathered in july one gallon, pick out all the black moats from the leaves, dates half a pound, Cinnamon, Ginger, cloves, of each one ounce, grains half an ounce, fine sugar a pound and a half, red rose leaves, green or dried four handfuls, steep all these in a gallon of good Aqua Composita in a glass close stopped with wax, during twenty days, shake it well together once every two days. Your sugar must be powdered, your spices bruised only, or grossly beaten, your dates cut in long slices the stones taken away. If you add two or three grains of Amber grease, and as much musk in your glass amongst the rest of the ingredientes, it will have a pleasant smell. Some add the gum amber with coral and pearl finely powdered, and fine leaf gold. Some use to boil Ferdinando buck in rose-water, till they have purchased a fair deep crimson colour, and when the same is cold, they colour their Rosa-solis and Aqua Rub a therewith. 7. Aqua Rubea. Take of musk six grains, of Cinnamon and ginger of each one ounce, white sugar candy one pound, powder the sugar, and bruise the spices grossly, bind them up in a clean linen cloth, and put them to infuse in a gallon of Aqua composita in glass close stopped twenty four hours, shaking them together divers times, then put thereto of turnesole one dram, suffer it to stand one hour, and then shake all together, then if the colour like you after it is settled, pour the clearest forth into an other glass: but if you will have it deeper coloured, suffer it to work longer upon the turnesole. 8. Steeuens Aqua composita. TAke a gallon of Gascoign wine, of ginger, galingale, cinnamon, nutmegs & grains, Annis seeds, fennel seeds, and carroway seeds, of each a dram, of Sage, mints, red Roses, Time, Pellitory, Rosemary, wild thime, camomile, lavender, of each a handful, bray the spices small, and bruise the herbs, letting them macerate 12. hours, stirring it now and then, then distill by a limbeck of pewter, keeping the first clear water that cometh by itself, & so likewise the second. You shall draw much about a pint of the better sort from every gallon of wine. 9 Whisky, or Irish aqua vitae. TO every gallon of good Aqua composita, put two ounces of chosen liquerice bruised, and cut into small pieces, but first cleansed from all his filth, and two ounces of Annis seeds that are clean & bruised, let them macerate five or six days in a wooden Vessel, stopping the same close, and then draw off as much as will run clear, dissolving in that clear Aqua vitae five or six spoonfuls of the best Malassoes you can get, Spanish cute if you can get it, is thought better than Malassoes, than put this into another vessel; and after three or four days (the more the better) when the liquor hath fined itself, you may use the same: some add Dates & Raisins of the sun to this receipt; those grounds which remain you may redistill and make more Aqua composita of them, & of that Aqua composita you may make more Vsque bath. 10. Cinamon-water. Having a Copper body or brass pot that will hold 12. gallons, you may well make 2. or 3. gallons of Cinnamon water at once. Put into your body overnight 6. gallons of conduit water, and two gallons of spirit of wine, or to save charge two gallons of spirit drawn from wine lees, Ale, or low wine, or six pound of the best and largest Cinnamon you can get, or else eight pound of the second sort well bruised, but not beaten into powder: lute your limbeck, & begin with a good fire of wood & coals, till the vessel begin to distill, then moderate your fire, so as your pipe may drop apace, and run trickling into the receiver, but not blow at any time: it helpeth much herein to keep the water in the bucket, not too hot. by often change thereof, it must never be so hot but that you may well endure your finger therein. Then divide into quart Glasses the spirit which first ascendeth, and wherein you find either no taste or a very small taste of the Cinnamon, then may you boldly after the spirit once beginneth to come strong of the cinnamon, draw until you have gotten at the least a Gallon in the receiver, and then divide often by half pints and quarters of pints, lest you draw too long: which you shall know by the faint taste and milky colour which distilleth in the end: this you must now and then taste in a spoon. Now, when you have drawn so much as you find good, you may add thereunto so much of your spirit that came before your Cinnamon water, as the same will well bear: which you must find by your taste. But if your spirit and your Cinnamon be both good, you may of the aforesaid proportion will make up two gallons, or two gallons and a quart of good Cinnamon water. Hear note that it is not amiss to observe which glass was first filled with the Spirit that ascended, and so of the second, third, and fourth: and when you mix, begin with the last glass first, & so with the next, because those have more taste of the Cinnamon then that which came first, and therefore more fit to be mixed with your Cinnamon water. And if you mean to make but 8. or 9 pints at once, then begin but with the half of this proportion. Also that spirit which remaineth unmixed doth serve to make Cinnamon water the second time. This way I have often proved & found most excellent: take heed that your Limbeck be clean and have no manner of sent in it, but of wine or Cinnamon, and so likewise of the glasses, sunnelles and pots which you shall use about this work. 11. How to distill Isop, thime, lavender, Rosemary, etc. after a new and excellent manner. Having a large Pot containing 12. or 14 gallons, with a Limbeck to it, or else a copper body with a serpentine of 20 or 24. gallons, and a copper head, being such a vessel as is commonly used in the drawing of Aqua vitae, fill two parts thereof with fair watet, and one other third part with such herbs as you would distill, the herbs being either moist or dry it skilleth not greatly whether, let the herbs macerate all night, and in the morning begin your fire, then distill as before in Cinnamon water, being careful to give change of waters to your colour always as it needeth: draw no longer than you feel a strong and sensible taste of the herb which you distill, always dividing the stronger from the weaker, and by this means you shall purchase a water far excelling any that is drawn by a common pewter still: you may also gather the oil of each herb which you shall find fleeting on the top or summity of your water. This course agreeth best with such herbs as are not in taste, and will yield their oil by distillation. 12 How to make the salt of herbs. BVrne whole bundles of dried Rosemary, Sage, Isop, &c. in a clean oven, and when you have gathered good store of the ashes of the herb, infuse warm water upon them, making a strong and sharp Lee of those ashes, then evaporate that Lee, & the residence or settling which you find in the bottom thereof, is the salt which you seek for. Some use to filter this lee divers times before evaporation, that their salt may be the clearer and more transparent. This salt according to the nature of the herb hath great effects in physic. 13. Spirit of honey. Put one part of honey to 5. parts of water, when the water boileth, dissolve your honey therein, skim it, and having sodden an hour or two, put it into a wooden vessel, and when it is but blood warm, set it on work with yeast after the usual manner of Beer and Ale, tun it, and when it hath lain some time, it will yield his spirit by distillation; as wine, beer and ale will do. 14. To distill rose-water at Michaelmas and to have a go●d yield as at any other time of the year. IN the pulling of your Roses, first divide all the blasted leaves, them take the other fresh leaves, and lay them abroad upon your table or windows with some clean linen under them, let them lie 3. or four hours, or if they be dewy until the dew be fully vanished, put these rose leaves in great stone pots, having narrow mouths, and well leaded within, (such as the Goldfiners call their hookers, & serve to receive their Aqua fortis, be the best of all others that I know) and when they are well filled, stop their mouths with good corks, either covered all over with wax or molten brimstone, and then set your pot in some cool place, and they will keep a long time good, and you may distill them at your best leisure. This way you may distill rose-water good cheap, if you buy store of Roses, when you find a glut of them in the market, whereby, they are sold for 7. pence or 8. pence the bushel, you then engross the flower. And some hold opinion, that if in the midst of these leaves you put some broken leaven, and after fill up the pot with Rose leaves to the top, that so in your distillation of them you shall have a perfect Rose vinegar without the addition of any common vinegar. I have known Refeleaves kept well in Rondlets, that have been first well seasoned with some hot liquor and rose-leaves boiled together, and the same pitched over on the out side, so as no air might penetrate or pierce the vessel. 15. A speedy distillation of rose-water. Stamp the leaves, and first distill the juice being expressed, and after distill the leaves, and so you shall dispatch more with one Still, than others do with three or four stills. And this water is every way as medicinable as the other, serving in all syrups, decoctions, etc. sufficiently, but not altogether so pleasing in smell. 16. How to distill wine vinegar or good Aligar, that it may be both clear & sharp. I Know it is an usual manner among the Novices of our time to put a quart or two of good vinegar into an ordinary leaden still, and so to distill it as they do all other waters. But this way I do utterly dislike, both for that here is no separation made at all, and also because I fear that the Vinegar doth carry an ill touch with it, either from the leaden bottom or pewter head or both. And therefore I could wish rather that the same were distilled in a large body of glass with a head or receiver, the same being placed in sand or ashes. Note that the best part of the vinegar is the middle part that ariseth, for the first is faint and phlegmatic, and the last will taste of adustion, because it groweth heavy toward the latter end, and must be urged up with a great fire, and therefore you must now and then taste of that which cometh both in the beginning & towards the latter end, that you may receive the best by itself. 17. How to draw the true spirit of rese, and so of all other herbs and flowers. MAcerate the Rose in his own juice, adding thereunto being temperately warm, a convenient proportion either of yeast or ferment, leave them a few days in fermentation, till they have gotten a strong & heady smell, beginning to incline toward vinegar, them distill them in balneo in glass bodies luted to their helms (happily a limbeck will do better and rid faster) and draw so long as you find any sent of the Rose to come, then redistill you have purchased a perfect spirit of the Rose. You may also ferment the juice of Roses only, and after distill the same. 18. An excellent rose-water. Upon the top of your glass body, strain a hair cloth, and upon that lay good store of rose-leaves, either dry, or half dry, and so your water will ascend very good both in smell and in colour. Distill either in balneo, or in a gentle fire in ashes, you may reiterate the same water upon fresh leaves. This may also be done in a leaden Still, over which by reason of the breadth you may place more leaves. 19 An excellent wvy to make the extract of all Vegetables. Express a good quantity of the juice thereof, set it on the fire, and give it only a walm or two, than it will grow clear: before it be cooled, pour away the clearest, filter with a piece of cotton, and then evaporate your filtered juice, till it come to a thick substance, and thus you shall have a most excellent extract of the Rose, Gillyflower, etc. with the perfect sent and taste of the flower, whereas the common way is to make the extract either by spirit of wine fair water, the water of the plant, or some kind of menstruum. 20. To make a water smelling of the Eglantine, gillyflowers, etc. Dry the herb or flower, and distill the same in fair water in a limbeck, draw no longer than you find sent in the water that issueth, reiterate that water upon fresh herbs, and distill as before, dividing the sweetest from the rest. 21. A Scottish hand water. Put thyme, Lavender, and Rosemary confusedly together, them make a lay of thick wine Lees in the bottom of a stone pot, upon which make an other lay of the said herbs, & then a lay of Lees, and so forward, lute the pot well, bury it in the ground for 6. weeks distill it, & it is called Dames water in Scotland. A little thereof put into a basin of a common water maketh very sweet washing water. 22. How to draw the blood of herbs. Stamp the herb, put the same into a large glass, leaving two parts empty (some commend the juice of the herb only) nip or else lute the glass very well, digest it in balneo. 15. or 16. days, and you shall find the same very red, divide the waterish part, and that which remaineth is the blood or essence of the herb. 23. rose-water, and yet the rose-leaves not discoloured. YOu must distill in balneo, and when the bottom of your pewter Still is through hot, put in a few leaves at once and distill them: watch your Still carefully, and as soon as those are distilled put in more. I know not whether your profit will requite your labour, yet accept of it as a new conclusion. 24. How to recover rose-water, or any other distilled water that hath gotten a mother, and is in danger to be musty. INfuse your water upon fresh Rose leaves, or upon Rose cakes broken all in pieces, and then after maceration for three or four hours with a gentle fire, redistill your water. Do this in a Limbeck, take heed of drawing too long for burning, unless your Limbeck stand in balneo. 25. To draw both good rose-water, and oil of Roses together. AFter you have digested your Rose leaves by the speace of 3. months, sicut ante, num. 13. either in barrels or hookers, then distill them with fair water in a limbeck, draw so long as you find any excellent smell of the Rose, then divide the fatty oil that fleeteth on the top of the Rose water, and so you have both excellent oil of Roses, and also good rose-water together, and you shall also have more water than by the ordinary way, and this rose-water extendeth farther in physical compositions, and the other serveth best for perfumes and casting bottles. You may also distill the oil of Li●num Rhodtum this way, saving that you shall not need to macerate the same above 24 hours in your water or menstruum before you distill: this oil hath a most pleasing smell in a manner equal with the oil of Roses. COOKERY AND housewifery. 1. To souse a young Pig. TAke a young Pig being scalded, boil it in fair water and white wine, put thereto some Bay leaves, some whole Ginger, and some Nutmegs quartered, a few whole cloves, boil it thoroughly, and leave it in the same broth in an earthen pot. 2. Aliter. TAke a Pig being scalded, collar him up like brawn, and lap your collars in fair clothes: when the flesh is boiled tender, take it out, and put it in cold water and salt, and that will make the skin white, make sousing drink for it, with a quart of white wine, and a pottle of the same broth. 3 To boil a flounder or Pickerel, of the French fashion. TAke a pint of white wine, the tops of young time and Rosemary, a little whole mace, a little whole pepper seasoned with verjuice, salt, and a piece of sweet butter, and so serve it: this broth will serve to boil Fish twice or thrice in. 4. To boil Sparrows or Larks. TAke two ladles full of mutton broth, a little whole mace, put into it a piece of sweet butter a handful of parsley being picked, season it with sugar, verjuice, and a little pepper. 5. To boil a Capon in white broth. Boil your Capon by itself in fair water, then take a ladleful or two of mutton broth and a little white wine, a little whole mace, a bundle of sweet herbs, a little marrow, thicken it with Almonds, season it with sugar, and a little verjuice, boil a few currants by themselves, and a Date quartered, lest you discolour your broth, and put it on the breast of your Capon, Chicken or Rabbit: if you have no Almonds, thicken it with Cream, or with yolks of eggs, garnish your dishes on the sides with a Lemon sliced & sugar. 6. To boil a Mallard, Teal, or Wigin. TAke mutton broth, and put it into a pipken, put into the belly of the foul a few sweet herbs and a little Mace, stick half a dozen of Cloves in his breast, thicken it with a tofte of bread steeped in verjuice, season it with a little pepper, and a little Sugar, also one Onion minced small is very good in the broth of any water foul. 7. To boil a leg of Mutton after the French fashion. TAke all the flesh out of your leg of mutton, or at the but end, preserving the skin whole, and mince it small with Ox suet, and marrow, then take grated bread, sweet Cream, and yolks of eggs, and a few sweet herbs, put unto it Currans, and Raisins of the sun, season it with Nutmegs, Mace, Pepper, and a little sugar, & so put it into the leg of Mutton again where you took it out, and stew it in a pot with a marrow bone or two, serve-in the marrow bones with the stewed-broath and fruit, and serve-in your leg of mutton dry with carot roots sliced, & cast gross pepper upon the roots. 8. To boil Pigs pettitoes on the French fashion. Boil them and slice them, being first rolled in a little batter. your batter being made with the yolk of an egg, two spoonfuls of sweet cream, and one spoonful of flower, make sauce for it with Nutmeg, vinegar and sugar. 9 To boil Pigeons with rice. Boil them in mutton broth, putting sweet herbs in their bellies, then take a little Rice and boil it in Cream, with a little whole mace, season it with sugar, lay it thick on their breasts, wring also the juice of a Lemon upon them, and so serve them. 10. To boil a chine of veal, or a chicken in sharp broth with herbs. TAke a little mutton broth, white wine and verjuice, and a little whole mace, them take lettuce, spinach, and Parsley, and bruise it, & put it into your broth, seasoning it with verjuice, pepper and a little sugar, and so serve it. 11. To make Beaumanger. TAke the brawn of a Capon, toase it like wool, then boil it in sweet Cream with the whites of two eggs, and being well boiled, hang it in a cloth, and let the whey run from it, then grind it in an Alabaster mortar with a wooden pesteell, then draw it through a thin Strainer with the yolks of two eggas, and a little rose-water, than set it on a chafing dish with coals, mixing four ounces of sugar with it, and when it is cold dish it up like Almond butter, and so serve it. 12. To make a Polonian sausage. TAke the fillets of an hog, chop them very small with a handful of red sage, season it hot with Ginger and pepper, and then put it into a great sheeps gut, then let it lie three nights in brine, them boil it and hang it up in a chimney where fire is usually kept, and these sawsedges will last one whole year. They are good for salads, or to garnish boiled meats, or to make one relish a cup of wine. 13. To make tender and delicate Brawn. Put collars of brawn in kettles of water or other apt vessels, into an oven heated as you would for household bread, cover the vessels, & so leave them as long in the oven as you would do a batch of bread. A late experience amongst glentlewomen far excelling the old manner of boiling brawné in great & huge kettles. Quaere if putting your liquor hot into the vessels, and the brawn a little boiled first, if by this means you shall not give great expedition to your work. 14. Paste made of fish. INcorporate the body of saltfish, Stock fish, Ling, or any fresh fish that is not full of bones, with crumbs of bread, flower, Ising lass, etc. and with proper spices agreeing with the nature of every several fish, and of that paste mould off the shapes & forms of little fishes: as of the Roch, Dace, Perch, etc. and so by art you may make many little fishes out of one great and natural fish. 15. How to barrel up Oysters, so as they shall last for six months sweet and good, and in their natural taste. Open your oysters, take the liquor of them, and mix a reasonable proportion of the best white wine vinegar you can get, a little salt & some pepper, barrel the fish up in small cask, covering all the Oysters in this pickle, and they will last a long time; this is an excellent means to convey Oysters unto dry towns, or to carry them in long voyages. 16. How to keep fresh Salmon a whole month in his perfect taste and delicacy. FIrst seethe your Salmon according to the usual manner, them sink it in apt and close vessels in wine vinegar with a branch of Rosemary therein. By this means Vintners and Cooks may make profit thereof when it is scarce ●n the markets, & Salmon thus prepared may be profitably brought out of Ireland and sold in London or else where. 17. Fish kept long, and yet to eat short and delicately. Fry your fish in oil, some commend Rape Oil, and some the sweetest Seville Oil that you can get, for the fish will not taste at all of the Oil because it hath a waterish body, & oil and water make no true unity, than put your fish in white wine vinegar, and so you may keep it for the use of your Table any reasonable-time. 18. How to keep roasted Beef a long time sweet and wholesome. THis is also done in wine vinegar, your pieces being not over great, & well and close barreled up: this secret was fully proved in that honourable voyage unto Cales. 19 How to keep powdered beef five or six weeks after it is sodden, without any charge. WHen your beef hath been well & thoroughly powdered by ten or twelve days space, then seethe it thoroughly, dry it with a cloth, and wrap it in dry clothes placing the same in close vessels and Cupboards, and it will keep sweet & sound two or three months, as I am credibly informed from the experience of a kind & loving friend. 20. A conceit of the Authors, how beef may be carried at the sea, with out that strong and violent impression of salt which is usually purchased by long and extreme powdering. Here with the good leave & favour of those courteous gentlewomen, for whom I did principally if not only intend this little treatise; I will make bold to launch a little from the shore, and try what may be done in the vast and wide Ocean, and in long and dangerous voyages; for the better preservation of such usual victuals, as for want of this skill do oftentimes merely perish, or else by the extreme piercing of the salt, do lose even their nutritive strength and virtue: & if any future experience do happen to control my present conceit, let this excuse a scholar, quòd in magnis est voluisse satis. But now to our purpose, let all the blood be first well gotten out of the beef, by leaving the same some nine or ten days in our usual brine, than barrel up all the pieces in vessels full of holes, fastening them with ropes at the stern of the ship; and so dragging them through the salt sea water (which by his infinite change and succession of water will suffer no putrefaction, as I suppose) you may happily find your beef both sweet and savoury enough when you come to spend the same. And if this hap to fall out true upon some trial thereof had, then either at my next impression, or when I shall be urged thereunto upon any necessity of service, I hope to discover the means also whereby every Ship may carry sufficient store of victual for herself in more▪ close and convenient carriages than those lose vessels are able to perform. But if I may be allowed to carry either roasted or sodden flesh to the sea, than I dare adventure my poor credit therein to preserve for six whole months together, either Beef, Mutton, Capons, Rabbits, etc. both in a cheap manner, and also as fresh as we do now usually eat them at our Tables. And this I hold to be a most singular & necessary secret for all our English Navy; which at all times upon reasonable terms I will be ready to disclose for the good of my country. 21. How to make sundry sorts of most dainty butter, having a lively taste of Sage, Cinnamon, Nutmegs, Mace, etc. THis is done by mixing a few drops of the extracted cyle of Sage, Cinnamon, Nutmegs, Mace, etc., in the making up of your butter: for oil and butter will incorporate and agree very kindly and naturally together. And how to make the said oils, with all necessary vessels, instruments & other circumstances by a most plain & familiar description, See my jewel house of Art and nature under the Title of distillation. 22. How to make a larger and daintier Cheese of the same proportion of milk than is commonly used or known by any of our best dairiewomen at this day. Having brought your milk into curds by ordinary rennet, either break them with your hands according to the usual manner of other cheeses, and after with a fleeting dish, taking away as much of the whey as you can, or else put in the curds, without breaking, into your moat, let them so repose one hour, or two, or three; and then to a cheese of two gallons of milk, ad a weight of ten or twelve pound, which weight must rest upon a cover; that is fit with the moat or case wherein it must truly descend by degrees as you increase your weight, or as the curds do sink and settle. Let your curds remain so all that day and night following until the next morning and then turn your cheese or curds, & place your weight again thereon, adding from time to time some more small weight as you shall see cause. Note that you must lay a cloth both under and over your curds at the least, if you will not wrap them all over as they do in other cheeses, changing your cloth at every turning. Also if you will work in any ordinary moat, you must place a round and broad hoop upon the moat, being just of the self same bigness or circumference, or else you shall make a very thin cheese. Turn these cheeses every morning and evening, or as often as you shall see cause, till the whey be all run out, and then proceed as in ordinary Cheeses. Note that these moats would be full of holes, both in the sides and bottom, that the whey may have the speedier passage. You may also make them in square boxes full of holes, or else you may devise moats or cases either tounde or square of fine wicker, which having wicker covers, may by some slight be so stayed, as that you shall need only morning and evening to turn the wrong side upward, both the bottoms being made lose and so close, and fitting, as they may sink truly within the moat or mould, by reason of the weight that lieth thereon. Note that in other cheeses the cover of the moat shutteth over the moat: but in these the covers desfcend & fall within the moats. Also your ordinary cheeses are more spongeous and full of eyes then these, by reason of the violent pressing of them, whereas these cheeses settling gently and by degrees, do cut as close and firm as marmalade. Also in those cheeses which are pressed out after the usual manner, the whey that cometh from them, if it stand a while, will carry a Cream upon it, whereby the cheese must of necessity be much less, and as I guess by a fourth part, whereas the whey that cometh from these new kind of cheeses is like fair water in colour and carrieth no strength with it. Note also that if you put in your curds unbroken, not taking away the whey that issueth in the breaking of them, that so the cheeses will yet be so much the greater: but that is the more troublesome way, because the curds being tender will hardly endure the turning, unless you be very careful. I suppose that the Angelotes in France may be made in this manner in small baskets, and so likewise of the Parmeesan; and if your whole cheese consist of un flatten milk, they will be full of butter and eat most daintily, being taken in their time, before they be too dry, for which purpose you may keep them when they begin to grow dry, upon green rushes or nettles. I have rob my wife's Dairy of this secret, who hath hitherto refused all recompenses that have been offered her by Gentlewomen for the same: & had I loved a cheese myself so well as I like the receipt, I think I should not so easily have imparted the same at this time. And yet I must needs confess, that for the better gracing of the Title wherewith I have fronted this pamphlet, I have been willing to publish this with some other secrets of worth, for the which I have many times refused good store both of Crowns and Angels: and therefore let no Gentlewoman think this book too dear, at what price soever it shall be valued upon the sale thereof, neither can I esteem the work to be of less than twenty years gathering. 23. Clouted cream. TAke your milk being new milked; and presently set it upon the fire from morning until the evening, but let it not seeth: and this is called my Lady young's clouted cream. 24. Flesh kept sweet insummes. YOu may keep veal, mutton, or venison in the heat of summer 9 or ten days good, so as it be newly & fair killed, by hanging the same in an high and windy room (And therefore a plate cupboard full of holes, so as the wind may have a through passage would be placed in such a room, to avoid the offence of fly-blows) this is an approved secret, easy and cheap, and very necessary to be known and practised in hot & tainting weather. Veal may be kept ten days in bran. 25. Mustard meal. IT is usual in Venice to sell the meal of Mustard in their markets as we do flower and meal in England: this meal by the addition of vinegar in two or three days be cometh exceeding good mustard, but it would be much stronger and finer, if the husks or huls were first divided by searce or boulter, which may easily be done, if you dry your seeds against the fire before you grind them. The Dutch iron handmils, or an ordinary pepper mill may serve for this purpose. I thought it very necessary to publish this manner of making of your sauce, because our mustard which we buy from the Chandler's at this day is many times made up with vile and filthy vinegar, such as our stomach would abhor if we should see it before the mixing thereof with the seeds. 26. How to avold smoke, in broiling of Bacon, Carbona●o, etc. MAke little dripping pans of paper; pasting up the corners with starch or paste, wet them a little in water, but Pope Pius Quiniu: his Cook will have them touched over with a feather first dipped in oil or molten butter, lay them on your gridiron, & place therein your slices of bacon, turning them as you see cause. This is a cleanly way, and avoideth all smoke. In the same manner you may also broil thin slices of Polonian sawsedges, or great oysters, for so were the Pope's Oysters dressed. You must be careful that your fire under the gridiron flame not, lest you happen to burn your dripping pans, and therefore all colebrands are here secluded. 27. The true bottling of beer. WHen your Beer is ten or twelve days old, whereby it is grown reasonable clear, than bottle it, making your corks very fit for the bottles, and stop them close, burr drink not of this beer till they begin to work again and mantle, and then you shall find the same most excellent and sprightly drink: and this is the reason why bottle ale is both so win die and muddy, thundering & smoking upon the opening of the bottle, because it is commonly bottled the same day that it is laid into the Cellar, whereby his yeast being an exceeding windy substance, being also drawn with the Ale not yet fined, doth incorporate with the drink, and maketh it also very windy, and this is all the lime and gunpowder wherewith bottle Ale hath been a long time so wrongfully charged. 28. How to help your bottles when they are musty. SOme put them in an oven when the bread is newly drawn, closing up the oven, and so let them rest till morning. Others content themselves with scalding them in hot liquor only till they be sweet. 19 How to break whites of Eggs speedily. A Fig or two shred in pieces, and then beaten amongst the whites of eggs will bring them into an oil speedily: some break them with a stubbed rod, & some by wring them often through a sponge. 30. How to keep flies from oil pieces. A Line limed over and strained about the crest of oil pieces or pictures, will catch they Flies, that would otherwise deface the Pictures. But this Italian conceit both for the rareness and use thereof doth please me above all other: viz, Prick a cucumber full o● barley corns with the small spiring ends outward, make little holes in the cucumber first with a wooden or bone bodkin, and after put in the grain, these being thick placed will in time cover all the cucumber, so as no man can discern what strange plant the same should be. Such Cucumbers are to be hung up in the midst of Summer r omes to draw all the flies unto them, which otherwise would fly upon the Pictures or hangings 31. To keep Lobsters, Crafish, etc. sweet and good for some few days. THese kinds of fish are noted to be of no durability or lasting in warm weather, yet to prolong their days a little, though I fear I shall raise the price of them by this discovery amongst the fishmongers (who only in respect of their speedy decay do now and then afford a pennyworth in them) if you wrap them in sweet and coarse rags first moistened in brine, and then bury these clothes in Calais sand, that is also kept in some cool and moist place, I know by mine own experience that you shall find your labour well bestowed, and the rather if you lay than in several clothes, so as one do not touch the other. 32. divers excellent kinds of bottle Ale. I Cannot remember that ever I did drink the like sage ale at any time, as that which is made by mingling two or three drops of the extracted oil of sage with a quart of Ale, the same being well brewed out of one pot into another: and this way a whole Stand of sage ale is very speedily made. The like is to be done with the oil of Mace or Nutmegs. But if you will make a right gossip's cup that shall far exceed all the Ale that ever mother Bunch made in her life time, then in the bottling up of your best Ale, tun half a pint of white hippocras that is newly made, and after the best receipt, with a pottle of Ale, stop your bottle close, and drink it when it is stolen: Some commend the hanging of roasted Oranges pricked full of Cloves in the vessel of Ale till you find the taste thereof sufficiently graced to your own liking. 33. How to make wormwood wine very speedily and in great quantity. TAke small Rochel or Coniake wine, put a few droops of the extracted oil of wormwood therein, brew it together (as before is set down in bottle ale) out of one pot into an other, and you shall have a more neat and wholesome wine for your body, than that which is sold at the Stillyard for right wormwood wine. 34. Rose-water and Rosevinegar of the colour of the Rose, and of the Cowslep, and violet vinegar. IF you would make your Rose-water and Rose vinegar of a Ruby colour, then make choice of the crimson velvet coloured leaves, clipping away the whites with a pair of shears, & being through dried, put a good large handful of them into a pint of Damask or red rose-water, stop your glass well & set it in the sun, till you see that the leaves have lost their colour. Or for more expedition you may pecforme this work in balneo in a few hours, and when you take out the old leaves, you may put in fresh till you find the colour to please you. Keep this rose-water in glasses very well stopped, the fuller the better. What I have said of rose-water, the same may also be intended of Rose vinegar, violet, marigold, and cowslep vinegar, but the whiter vinegar you choose for this purpose, the colour thereof will be the brighter, and therefore distilled Vinegar is best for this purpose, so as the same be warily distilled with a true division of parts, according to the manner expressed in this book in the distillation of vinegar. 35. To keep the juice of Oranges and Lemons al● the year for sauce, juleps and other purposes. Express their juice, and pass it through an hippocras bag to clarify it from his impurities, then fill your glass almost to the top, cover it closely, and let it stand so till it have done boiling; then fill up your glass with good salad oil, and set it in a cool closet or buttery where no Sun cometh; the aptest glasses for this purpose are strait upright ones, like to our long beer glasses, which would be made with little round holes within two inches of the bottom to receive apt fawcets, & so the grounds or lees would settle to the bottom, and the oil would sink down with the juice so closely that all putrefaction would be avoided: or in steed of holes if there were glass pipes it were the better & readier way, because you shall hardly fasten a faucet well in the hole. You may also in this manner preserve many juices of herbs and flowers. And because that profit and skill united do grace each other, if (courteous Ladies) you will lend ears and follow my direction; I will here furnish a great number of you (I would I could furnish you all) with the juice of the best civil Oranges at an easy price, About Alhallontide or soon after you may buy the inward pulp of civil Oranges wherein the juice resteth, of the comfetmakers for a small matter, who do only or principally respect their rinds to preserve and make Orengeadoes with all, this juice you may prepare and reserve as before. 36. How to purify and give an excellent smell and taste unto salad oil. Put salad Oil in a Vessel of wood or earth, having a hole in the bottom, to every 4 quarts of water add one quart of oil, and with a wooden spoon or spittle beat them well together for a quarter of an hour, then let out the water, preventing the oil from issuing by stopping of the hole, repeat this work two or three times, and at the last you shall find your oil well cleansed or clarified. In this manner you may also clarify capons grease, being first melted, and working with warm water. All this is borrowed of M. Bartholomaeus Scapius the Master Cook of Pope Pius Quintus his privy kitchen. I think if the last agitation were made in rose-water, wherein also cloves or Nutmegs had been macerated, that so the oil would be yet more pleasing. Or if you set a jar glass in balneo full of sweet oil with some store of bruised cloves, and rinds of civil Oranges or Lemons also therein, and so continue your fire for two or three hours, and then letting the Clouès & rinds remain in the oil till both the sent & taste do please you: I think many men which at this day do loath oil (as I myself did not long since) would be easily drawn to a sufficient liking thereof. 37. How to clarify without any distillation both white and & claret wine vinegar for jellies or sauces. TO every six pints of good wine vinegar, put the whites of two new laid Eggs well beaten, then put all into a new leaden pipkin, & cause the same to boil a little over a gentle fire, then let it run through a course jelly bag twice or thrice, and it will be very clear, and keep good one whole year. 38. To make a most delicate white salt for the table. FIrst calcine or burn your white salt, them dissolve it in clear conduit water, let the water stand without stirring, forty eight hours, then carefully draw away all the clear water only, filter it, & after evaporate the filtered liquor, reserving the salt. Some leave out calcination. 39 A delicate Candle for a Lady's Table. cause your Dutch Candles to be dipped in Virgin wax, so as their last coat may be merely wax, and by this means, you may carry them in your hand without melting, and the sent of the tallow will not break through to give offence, but if you would have them to resemble yellow wax candles, than first let the tallow be coloured with Turmeric boiled therein, and strained, and after your Candles have been dipped therein to a sufficient greatness, let them take their last coat from yellow wax, this may be done in a great round Cane of tin plate, having a bottom, & being somewhat deeper than the length of your candles: & as the wax spendeth, you may still supply it with more. 40. How to hang your candles in the air without candlestick. THis will make a strange show to the beholders that know not the conceit, it is done in this manner: Let a fine Virginal wire be conveyed, in the midst of every week and left of some length above the Candle to fasten the same to the posts in the roof of your house, and if the room be any thing high roofed, it will be hardly discerned, and the flame though it consume the tallow, yet it will not melt the wire. 41. Rose Vinegar made in a new manner. MAcerate or steep Rose-leaves in fair water, let them lie therein, till they wax sour in smell, and then distill the water. SWEET Powders, ointments, beauties, etc. 1. An excellent damask powder TAke of yreos half a pound, Rose leaves 4. ounces, cloves one ounce, lignum Rhodium two ounces, Storax one ounce and a half, musk and civet of each 10 grains, beat and incorporate them well together. 2. An excellent hand water or washing water very cheap. TAke a gallon of fair water, one handful of Lavender flowers, a few cloves, and some orace powder, and four ounces of Benjamin; distill the water in an ordinary leaden still: You may distill a second water by a new infusion of water upon the feces, a little of this will sweeten a basin of fair water for your table. 3. A ball to take out stains from linen. TAke four ounces of white hard Soap, beat it in a mortar with two small Lemons sliced, and as much roche alum as an hafell Nut, roll it up in a ball, rub the stain therewith, and after fetch it out with warm water if need be. 4. A sweet and delicate Pomander. TAke two ounces of Labdanun, of Benjamin and Storax one ounce, musk six grains, civet six grains, Amber grease six grains, of Calamus Aromaticus and Lignum Aloes, of each the weight of a groat, beat all these in a hot mortar, and with an hot pestle till they come to passed, them wet your hand with rose water, & roll up the paste suddenly. 5. To take stains out of ones hands presently. THis is done with the juice of Sorrell, washing the stained place therein. 6. To take away spots and freckles from the face or hands. THe sap that issueth out of a Birch tree in great abundance, being opened in March or April, with a receiver of glass set under the boring thereof to receive the same, doth perform the same most excellently & maketh the skin very clear. This sap will dissolve pearl, a secret not known unto many. 7. A white fucus or beauty for the face. THe jaw bones of a Hog or Sow well burnt, beaten, and seared through a fine searce, and after ground upon a porphire or serpentine stone is an excellent fucus, being laid on with the oil of white poppy. 8. A delicate washing ball. TAke three ounces of Orace, half an ounce of Cypress, two ounces of Calamus Aromaticus, one ounce of Rose leaves, two ounces of lavender flowers, beat all these together in a mortar, searcing them through a fine searce, then scrape some castill soap, and dissolve it with some rose-water, then incorporate all your powders therewith by labouring of them well in a mortar. 9 Damask powder. TAke five ounces of orace, two ounces of Cypress, two ounces of Calamus; half an ounce of Cloves, one ounce of Benjamin, one ounce of Rose leaves, one ounce of Storax calamitum, half an ounce of Spike flowers, mix them well together. 10. To keep the teeth both white and sound. TAke a quart of honey, as much Vinegar, and half so much white wine, boil them together and wash your teeth therewith now and then. 11. To delay heat, and clear the face. TAke three pints of conduit water, boil therein two ounces of French barley, change your water, and put in the barley again: repeat this so long, till your water purchase no colour from the Barley, but become very clear: boil the last three pints to a quart, then mix half a pint of white wine therein, and when it is cold, wring the juice of two or three good Lemons therein, & use the same for the morphew, heat of the face or hands, and to clear the skin. 12. Skin kept white and clear. WAsh the face and body of a sucking child with breast milk, or Cow milk, or mixed with water, every night, and the child's skin will wax fair and clear, and resist sunburning. 13. An excellent Pomatum to clear the skin. WAsh Barrowes grease often times in May dew that hath been clarified in the sun, till it be exceeding white, then take Marsh mallow roots scraping off the outsides, then make thin slices of them and mix them, set them to macerate in a seething balneo, and scum it well till it be thoroughly clarified and will come to roap, then strain it, and put now and then a spoonesull of May-dewe therein, bearing it till it be through cold in often change of May-dew, then throw away that dew, and put it in a glass coveing it with May-dewe, and so reserve it to your use. Let the mallow roots be two or three days dried in the shade before you use them. This I had of a great profess sour of Art, and for a rare and dainty secret, as the best fucus this day in use. 14. Another mineral ficussor the face. INcorporate with a wooden pestle and in a wooden mortar with great labour four ounces of sublimate, and one ounce of crude Mercury at the least six or eight hours (you cannot bestow too much labour herein) then with often change of cold water by ablution in a glass, take away the salts from the sublimate, change your water twice every day at the Iast, and in seven or eight days (the more the better) it will be culcified, and then it is prepared. Lay it on with the oil of white poppy. 15. To take away chilblains out of the hands or feet. Boil half a peck of Oats in a quart of water, till they wax dry, then having first anointed your hands with some good Pomatum & well chafed them, hold them within the oats as hot as you may well suffer them, covering the bowl wherein you put your hands with a double cloth to keep in the steam of the oats. Do this three or four times, and you shall find the effect. The same Oats will serve to be sodden with fresh water three or four times. 16. To help a fa●e that is red or pimpled. Dissolve common salt in the juice of Lemons, and with a linen cloth, pat the patient's face that is full of heat or pimples. It cureth in a few dress. 17. Aliter. TAke of those little whelks or shells which some do call giny money, wash five or six of them, & beat them to fine powder, and infuse the juice of Lemons upon them, & it will presently foil: but if it offer to boil out of your glass, then stop the mouth thereof with your finger, or blow into it. This will in a short time be like an ointment, with which you must anoint the heat or pimples of the face often times in a day till you find help. As the ointment drieth put more juice of Lemons to it I his of an outlandish Gentlewoman, and it is an assured remedy if the heat be not very extreme. Some have found by experience, that bathing of the face with hot vinegar every night when they go to bed doth mightily repel the humour. 18. Aliter. QVilt bay salt well dried and powdered, in double linen socks of a pretty bigness, let the patient wear them in wide hose and shoes day and night, by the space of fourteen days, or till he be well: every morning and evening let him dry his socks by the fire and put them on again. This helped M. Foster an Essex man and an Attorney of the Common pleas within these few years, but now deceased, wh●se face was for many years together of an exceeding high and fiery colour, of my own knowledge, and had spent much money in Physic without any success at all, until he obtained his remedy. The patient must not take any wet of his feet during the cure. 19 Aliter & optime. TAke half a pound of white distilled vinegar, two new laid Eggs with their shells, two spoonfuls of the flowers of brimstone, let these macerate in the vinegar by the space of three days: then take out the Eggs, and prick them full of holes with a needle, but not too deep, lest any of the yolk should happen also to issue, let that liquor also mix with the vinegar, then strain all through a fine cloth, and tie up the brimstone in the cloth like a little ball, dip this ball in the strained liquor, when you use it, and pat it on the place three or four times every day, and this will cure any red face in twelve or fourteen days. Some do also commend the same for an approved remedy against the morphew; the brimstone bal must be kept in some close thing from the air. 20. How to take away any pimple from the face. BRimstone ground with the oil of Turpentine, and applied to any pimple one hour, maketh the flesh to rise spungeous, which being anointed with the thick oil of butter that ariseth in the morning from new milk sodden a little over night, will heal and scale away in a few days, leaving a fair skin behind. This is a good skinning salve. 21. To help any Morphew, sunburning, itch, or red face. Steep two sliced Lemons being large and fair in a pint of Condu it water, leave them four or five days in infusion covering the water, then strain the water, and dissolve therein the quantity of a hazel nut of sublimate (some hold a dram a good proportion to a pint of water) finely powdered: let the patiented wet a cloth therein, and rub the place where the grief is every morning and evening a little, till the hue do please he: you may make the same stronger or weaker according to good discretion. 22. For the Morphew. TAke a pint of distilled vinegar, lay therein two new laid eggs whole with their shells, three yellow Dock roots picked and sliced, two spoonfuls of the flowers of brimstone, and so let all rest three days, and then use this liquor with a cloth, rubbing the place three or 4. times every day, and in three or four days it commonly helpeth: put some bran in your cloth before you moisten your cloth therein, binding it up in form of a little ball. This of Master Rich of Lee, who helped himself and a gallant Lady therewith in a few days. 23. To take away the freckles in the face. WAsh your face in the wane of the moon with a sponge, morning and evening with the distilled water of elder leaves, letting the same dry into the skin. Your water must be distilled in May. This is of a travailer, who hath cured himself thereby. 24. To cure any extreme bruise upon a sire fall, on the face, or any other member of the body. PResently after the fall make a great fire, and apply hot clothes one after another without intermission, the patiented standing near the fire for one hour and a half, or till the swelling be clean abated. This I knew proved with good success in a maid that fell down a pair of stairs, whereby all her face was extremely does figured. Some hold opinion that the same may be performed with clothes wet in hot water and wroonge out again before application. Then to take away the changeable colours, which do accustomably follow all bruises, shred the root of a green or growing flower deluce, beat it with red rose water, and grind it till it come to a salve, apply the same, & in a few hours it taketh away all the colours: but if it lie too long it will raise pimples, and therefore so soon as the colours be vanished, immediately remove the salve. 25. How to keep the teeth clean. CAlcine the tops and branches of Rosemary into ashes, and to one part there of, put one part of alum, mix them well together, and with thy finger first moistened a little with thy spittle, rub all thy teeth over a pretty while every morning till they▪ be clean, but not to galling of thy gums, then sup up some fair water or white wine, gargling the sane up & down thy mouth a while, & then dry thy mouth with a towel. This of an honest Gentleman and a painful gatherer of physical receipts. 26. Sweet and delicate dentifrices or Rubbers for the teeth. Dissolve in four ounces of warm water, three or four drams of gum Dragagant, and in one night this will become a thick substance like jelly, mingle the same with the powder of Alabaster finely ground and fearced, then make up this substance into little round rolls, of the bigness of a child's arrow, & four or five inches in length. Also if you temper Roset or some other colour (that is not hurtful) with them, they will show full of pleasing veins. These you may sweeten either with rose-water, Civet, or musk. But if your teeth be very scaly, let some exper barber first take off the scales with his instrument, and then you may keep them clean by rubbing them with the aforesaid rolls. And here, by those miserable experiences that I have seen in some of my nearest friends, I am enforced to admonish all Gentled women to be careful how they suffer their teeth to be cleansed and made white with any Aqua fortis, which is the barbers usual water: for unless the same be both well delayed, and carefully applied, she may happen within a few dress to be forced to borrow a rank of teeth to eat her dinner, unless her gums do help her the better. 27. A delicate stove to sweat in. I Know that many Gentlewomen as well for the clearing o● their skins as cleansing of their bodies, do now and then delight to sweat. For the which purpose I have set down this manner following, as the best that ever I observed. Put into a brass pot of some good content, such proportion of sweet herbs, and of such kind as shall be most appropriate for your infirmity, with some reasonable quantity of water, close the same with an apt cover, and well luted with some paste made of flower and whites of Eggs: at some part of the cover you must let in a leaden pipe (the entrance whereof must also be well luted) this pipe must be conveyed through the side of the Chimney, where the pot standeth in a thick hollow stake, of a bathing tub crossed with hoops according to the usual manner in the top, which you may cover with a sheet at your pleasure. Now the steam of the pot passing through the pipe under the false bottom of the bathing tub, which must be bored full of big boles, will breathe so sweet and warm a vapour upon your body, as that (receiving air by holding your head without the tub as you fit therein) you shall sweat most temperately, and continue the same a long time without fainting. And this is performed with a small charcoal fire maintained under the pot for this purpose. Note that the room would be close wherein you place your bathing tub, lest any sudden cold should happen to offend you whilst your body is made open and porous to the air. 28. divers sorts of sweet or hand waters made suddenly or extempore, with the extracted oils of spices. FIrst you shall understand that whensoever you shall draw any of the aforesaid oils of Cinnamon, Cloves, Mace, Nutmegs or such like, that you shall have also a pottle, or a gallon more or less, according to the quantity which you draw at once, of excellent sweet washing water for your table, yea some do keep the same for their broths, wherein otherwise they should use some of the same kind of spice. But if you take three or four drops only of the oil of Cloves, Mace, or Nutmegs (for Cinnamon oil is too costly to spend this way) and mingle the same with a pint of fair water, making agitation of them a pretty while together in a glass having a narrow mouth, till they have in some measure incorporated themselves together, you shall find a very pleasing and delightful water to wash with, and so you may always furnish yourself of sweet water of several kinds, before such time as your guests shall be ready to sit down. I speak not here of the oil of spike, which will extend very far this way, both because every gentlewoman doth not like so strong a scent, and for that the same is elsewhere already commended by another Author. Yet I must needs acknowledge it to be the cheaper way, for that I assure myself there may be five or six gallons of sweet water made with one ounce of the oil, which you may buy ordinarily for a groat at the most. 29. An excellent sweet water for a casting bottle. TAke three drams of oil of Spike, one dram of oil of Thyme, one dram of oil of Lemons, one dram of oil of cloves, then take one grain of Civet, and three grains of the aforesaid composition well wrought together. Temper them well in a silver spoon with your finger, than put the same into a silver bowl, washing it out by little and little into the bowl with a little rose-water at once, till all the oil be washed out of the spoon into the bowl, and then do the like by washing the same out of the bowl with a little rose-water at once, till all the sent be gotten out, putting the Rose-water still in a glass, when you have tempered the same in the bowl sufficiently. A pint of Rose-water will be sufficient to mingle with the said proportion: and if you find the same not strong enough of the civet, than you may to every pint put one grain and a half, or two grains of civer to the weight of three grains of the aforesaid composition of oils. 30. To colour a black hair presently into a Chestnut colour. THis is done with oil of Vitriol, but you must do it very carefully not touching the skin. 31. A present and delicate perfume. LAy two or three drops of liquid Amber upon a glowing coal, or a piece of lignum aloes, lignum Rhodium, or storax. 32. To renew the sent of a Pomander. TAke one grain of civet, and two of musk, or if you double the proportion it will be so much the sweeter, grind them upon a stone with a little rose-water, and after wetting your hands with rose-water, you may work the same in your Pomander. This is a sleight to pass away an old Pomander, but my intention is honest. 33. How to gather and clarify May-dewe. WHen there hath fallen no rain the night before, them with a clean and large sponge, the next morning you may gather the same from sweet herbs, grass, or corn: strain your dew, and expose it to the sun in glasses covered with papers or parchment pricked full of holes, strain it often, continuing it in the sun, and in an hot place till the same grow white and clear, which will require the best part of the summer. Some commend May dew gathered from Fennell and Celandine, to be most excellent for sore eyes, & some commend the same (prepared as before) above rose-water for preserving of fruits flowers, etc. 34. divers excellent sentes for gloves, with their proportions and other circumstances, with the manner of perfuming. THe Violet, the Orange, the Lemon duly proportioned with other sentes, perform this well, so likewise of Labdanum, Storax, Benjamin. etc. The manner is this. First lay your umber upon a few coals till it begin to crack like lime, then let it cool of itself, taking away the coals, then grind the same with some yellow ochre, till you perceive a right colour for a glove: with this mixture wash over your glove with a little hairebrush upon a smooth stone in every seam and all over, then hang your gloves to dry upon a line, then with gum Dragagant dissolved in some rose-water, & ground with a little oil de Ben, or of sweet Almonds upon a stone, strike over your gloves in every place with the gum and oil so ground together, do this with a little sponge, but be sure the gloves be first thoroughly dry, and the colour well rubbed and beaten out of the glove; then let them hang again till they be dry, which will be in a short time. Then if you will have your glove to lie smooth and fair in show, go over it again with your sponge, and the mixture of gum and oil, and dry the glove yet once again. Then grind upon your stone two or three grains of good musk, with half a spoonful of rose-water, and with a very little piece of a sponge take up the composition by a little and little, and so lay it upon your glove lying upon the stone. Pick and strain your gum Dragagant before you use it. Perfume but the one side of your glove at once, and then hang it up to dry, and then finish the other side. Ten grains of musk will give a sufficient perfume to eight pair of gloves. Note also that this perfume is done upon a thin lambs leather glove, and if you work upon a kids skin or goats skin, which is usual leather for rich perfumes, them you must add more quantity of the oil of Ben to your gum, and go over the glove twice therewith. 35. Sweet bags to lie among linen. FIll your bags only with lignum Rhodium finely beaten, and it will give an excellent sent to your linen. 36. To make hair of a fair yellow or golden colour. THe last water that is drawn from honey being of a deep red colour performeth the same excellently, but the same hath a strong smell, and therefore must be sweetened with some aromatical body. Or else the hair being first clean washed and then moistened a pretty while by a good fire in warm alum water with a sponge, you may moisten the same in a decoction of Turmeric, rhubarb, or the bark of the Barbary tree, and so it will receive a most fair and beautiful colour. The Dog● berry is also an excellent berry to make a golden liquor withal for this purpose, beat your alum to powder, and when the water is ready to seethe, dissolve it therein: four ounces to a pottle of water will be sufficient, let it boil a while, strain it, and this is your alum liquor wherewith you must first prepare the hair. 37. How to colour the head or beard into a Chestnut colour in half an hour. TAke one part of lead calcined with sulphur, and one part of quick lime, temper them somewhat thin with water, lay it upon the hair, chafing it well in, and let it dry one quarter of an hour or thereabout, then wash the same off with fair water divers times, and lastly, with soap and water, and it will be a very natural hair colour. The longer it lieth upon the hair the browner it groweth. This coloureth not the flesh at all, and yet it lasteth very long in the hair. Saepius expertu●. FINIS.