A CHOICE MANVAL OF Rare and Select SECRETS IN PHYSIC AND CHIRURGERY; Collected, and Practised by the Right Honourable, the Countess of KENT, late deceased. As also most Exquisite ways of Preserving, Conserving, Candying, etc.  
Published by W. I. GENT.  
LONDON, Printed by G. D. and are to be sold by William Shears, at the Sign of the Bible in St. Paul's Churchyard, 1653.   

To the Virtuous and most Noble Lady, LETITIA POPHAM, Wife of the Honourable and truly Valiant Colonel ALEXANDER POPHAM.  
Thrice Noble and truly Virtuous Lady,  
AFter mature deliberation, what to tender unto your acceptance worthy your Patronage, nothing occurred more probable, than this small Manual; which was once esteemed as a rich Cabinet of knowledge, by a person truly Honourable. May it auspiciously procure but your Honours like friendly Estimation, and then I doubt not, but it will find a universal acceptance amongst persons of greatest Eminency. Sure I am, it may be justly deemed as a rich magazene of experience, having long since taught the world its approved excellency, yea, even in many dangerous exigencies. All I humbly crave for that present is, my boldness might be favourablely excused, since 'twas my lawful ambition, thereby to avoid ingratitude for the many singular favours I have already received from your endeared truly Honourable Husband, my always true noble friend, and most happy Countryman. God multiply his blessings on all your noble Family, and make you no less honourable here on Earth, than Eternally happy hereafter: which shall be the daily prayer of him, whose highest Emulation is,  
In all due ways abundantly to Honour and Serve you. W. J.   

TO THE READER.  
COURTEOUS READER.  
WEll remembering, that we are all born for the weal-public good: I here tender to thy perusal this small, and yet most excellent Treatise, Entitled, A choice Manual of rare and Select Secrets in Physic. If thereby thou suck abundance of Profit, I shall be superlatively glad, but if any, or perchance many unlooked for mistaks, for want of a due application, bids thee entertain contrary thoughts, the effect not answering thy curious expectation, upon a more serious reflex, know, that nothing is absolutely perfect, and withal, that the richest and most sovereign Antidote may be often missapplied: wherefore the fault not being mine, excuse and cease to censure: For which just, and but reasonable favour, thou shalt deservedly oblige me,  
Thine, W. J.   

A Table of the Contents.  

AQua Mirabilis, and the virtues thereof, 4, 5.  
Another way to make the same Water, ibid.  
For an Ague, 26 131 139 147  
For an Ache, 27 38 57 59 121 123 141 155  
For an Ague in the Breast, 34 116  
To cure the Bone-ache, 60  
For the sting of an Adder, 148  
Mr. Ashleys' Ointment, 153   

B.  
For a Bruise under the Rib, 10 29 51 55 74 100 106 142  
A restoring Broth, 18  
A Cordial Breakfast, 20  
A restoring Breakfast, 21  
For gripe of the Belly, ibid.  
To keep the Belly Lapintine, 22  
For Boils. 25 124  
To clear the Blood, 30  
For burning in the Back, 32  
For weakness in the Back, 33 75 76 99 111  
A Plaster for a sore Breast, 37  
For a stinking Breath, 38  
A Water to preserve the health of the body, 43  
For spitting of Blood, 45 69 70 71  
For one that pisseth Blood, 46  
Against the biting of venomous Beasts, 67  
For a Burning caused by Lightning, 80  
To stanck Blood inwardly, 82  
To comfort the Brain, 99  
For a Burning or Scald, 120  
To make Balm water, 137  
For a Blast, 159   

C  
For a Consumption, 1 19 24 94  
For a Cold or Cough, 11 13 158 168  
China broth for the Consumption, 22  
To make Camomile oil, 25  
A Water for a Consumption and Cough of the Lungs, 28  
To make pectoral Rolls for a Cold, 33  
For Corns, 49  
To make a strong water for the Canker, 51 991 45  
For Convulsions, 54  
To Cure Wounds that be Cankered, and do burn, 60  
For Cod swollen, 65  
To cure them that have pain after their Childbearing, 65  
For the Colic, 78 98  
For a dead Child in a Woman's body, 87 149  
Aqua Composita, 110 121 130  
A Water for the Canker, 113  
For the dry Cough and Ptisick, 116  
To prevent a Consumption, 127  
To cool Choler, 130  
For the Colic passion, 131  
For Children that are troubled with a great Cough, 141  
A Cerecloth against Carbunkles 156  
The Powder of Crabs Claws, 174   

D  
How to make Horseradish Drink, 7  
For the Dropsy, 3  
To cure the biting of a mad Dog, 61 70 148  
To deliver a Child in danger, 127   

E  
An Eye-water for all the Infirmities and Diseases of the Eyes, 29 31 48 105 162 164 165  
For a Pin and Web, and redness in the Eyes, 35 72 104  
For the Emeroids, 92 122 144.  
To prevent Rheum running into the Eyes, ibid.  
A Powder for sore Eyes, 125  
For sore Eyes caused by heat, 140 142   

F  
For the Falling sickness, 3 54 162  
Cordials and Restoratives for the same, ibid.  
Against Phlegm that stops the throat and stomach, 11  
How to know whether he that hath the Flux shall live or die, 46  
A Fomentation, 54  
To cure the bloody Flux, ibid. 132 163.  
Flos Unguentorum, 55  
To break or kill the Felon, 62 117  
One bruised with a Fall, 91  
Oil of Foxes or Badgers, with the virtues of them, 100  
For a Felon of the Finger, 124  
Jelly of Frogs, 167  
For a red Face. 171   

G.  
To make a Glister, 14  
For the Gout, 42 88 89  
To cure the Garget in the throat, 86  
For one burned with Gunpowder, 92  
To make Gascoin Powder, 172  
The Apothecaries Gascoin Powder, 173   

H.  
To take away Hoarseness 13  
To take away Headache, ibid.  
To make a Jelly of Hears-horn, 14  
A Cordial to cheer the Heart 15  
To make a cap for the pain and coldness in the Head, 33  
For such as cannot Hear, 43  
Heads of Children breaking out cured, 53  
For bunches and Knots in the Head, 67  
For a new Hurt, 69  
To cleanse the Head, 71  
To drive infectious diseases from the Heart, 84  
For the Hearing, 87 117  
For rheum in the Head, 91  
For a singing in the Head 94  
To make Oil of Hypericon. 160  
For Heat of the soles of the Feet, 172   

I  
For the Itch, 10 91 164  
For the yellow Jaundice, 36  
For the black Jaundice 85  
A Felon in the Joints, 117  
For Joints numbed, 124   

K.  
For Kibes, 25 162  
The Countess of Kent's Powder, 175   

L  
For the Liver, 11 29 109  
For the Lask, 66 91 107 113  
For grief in the Lungs, 70 127  
To cause easy Labour, 174  
To keep one's body-loose or soluble, 170   

M.  
Against Melancholy, 468 108  
For such as are sick after meat, ibid.  
A Syrup against Melancholy, 8  
A strengthening Meat, 19  
To prevent Miscarrying, 25  
For the Mother, 114 145   

P.  
Against the Plague, 9 95 103 104 132 146 147 166  
A Cordial for the same, ibid.  
A gentle purge, 23 39  
A Receipt for the Pleurisy, 25 71  
pectoral Rolls, 36  
For the Palsy, 37 98  
A Syrup to purge, 57  
To make the Leaden Plaster, with the virtue of it, 101 102  
To break the Plague Sore, 104 146  
To make the best Paracelsus Salve, 149  
Plague water for three several times, 157  
A defensive Plaster, 158  
Lapis Prunellae, 162  
To preserve against the Plague, 169   

R.  
Restoratives 16 17  
For running of the Reins, 34 65 79 119 159  
For the Reins in the Back, 59  
For one that hath a Rupture, 96 112  
For Rheum, 125   

S.  
Sir John Digbies Medicine for the Stone in the Kidneys, 26  
For a Stitch under the Ribs, 10 59 95  
For foul Scabs, ibid.  
For the Spleen, 27 143  
To make a Cerecloth, ibid.  
For the Scurvy, 30  
A Syrup to strengthen the stomach, 31  
For Sunburnt, 34  
To preserve the Sight, 35 117  
For Swellings, 38 50 51 69 110  
For one that hath Surfeited, 47 38 106 165  
For Sinews shrunk, 61  
Doctor Stevens his Water, 62 137  
A Remedy for a fit of the Stone, and when that the water stops, 72 85 90 108 109  
A Syrup for pain in the Stomach, 73  
A Cordial for the sea, 75  
Oil of St. John's Wort. 77  
A salve for an old Sore. 77. 82. 86. 90. 97. 114  
For the green sickness. 80.  
Oil of Sage good for any grief. 83  
For a Scald. 93. 118. 144. 163.  
Oil of Swallows. 111.  
For one that cannot sleep. 114. 118.  
For one that hath a heat in his stomach. 115.  
Burning and pricking in the Soles of the feet. 120.  
To break a Sore. 123.  
An electuary to comfort the Stomach. 125.  
A powder for the Stone. 128. 129.  
For stiffness of Sinews. 131.  
For a Strain in the Joints. 128. 152.   

T  
To distil treacle water. 12.  
To cure a Tetter. 54. 94. 170.  
To keep the Teeth clean. 82.  
For the toothache. 84. 167.  
To heal a prick with a Thorn. 93. 103. 112.  
To quench or slack Thirst. 115.  
To make Teeth stand fast. 168.  
For one that hath lost his Taste. ibid.   

V  
To stay Vomiting. 32.  
To staunch bleeding of a Vein. 46.  
For a Vein that is evil smitten. ibid.  
To cleanse Ulcers. 53.  
For the falling of the Wula in the throat. 172.   

W  
A Cordial for Wind in the stomach or any other part of the body. 16. 27. 40. 139.  
A Balm for green Wounds. 26. 52 104. 119.  
A Broth for one that is Weak. 38. 40.  
To staunch the bleeding of Wounds. 44.  
For a Woman travailing with Child. 47.  
For a Wen. 53.  
Dr. Willoughbies' Water. 63.  
To draw an Arrow head, or iron out of a Wound. 66.  
A Plaster for a Wound. ibid. 68 79. 126.  
For Women that have had a mischance. 76.  
For a Woman that hath her flowers too much. 88  
To cause a Woman to have her sickness. 90.  
To kill Worms. 91. 145.  
A Water for one that is sick and weak. 107.  
To take away Warts. 116.  
Against Wind in any part. 148.  
For to cause a young Child to make Water. 171.    
A CHOICE MANUAL, OR, RARE AND SELECT SECRETS IN PHYSIC, By the Right Honourable the Countess of Kent.  

A very good Medicine for a Consumption, and Cough of the Lungs.  
TAke a pound of the best Honey as you can get, and dissolve it in a Pipkin, then take it off the fire, and put in two pennyworth of flower of Brimstone, and two pennyworth of powder of Elecampana, and two pennyworth of the flower of Liquorice, and two pennyworth of red Rose-water, and so stir them together, till they be all compounded together, and put it into a galley pot, and when you use it, take a Liquorish stick beaten at one end, and take up with it as much almost as half a Walnut, at night when you go to bed, and in the morning's fasting, or at any time in the night when you are troubled with the Cough, and so let it melt down in your mouth by degrees.   

St. John Digbies Medicine for the Stone in the Kidneys.  
Take a pound of the finest Honey, and take seven quarts of Conduit water, set them on the fire, and when it is ready to seethe, scum it, and still as the froth doth rise scum it, and put in twenty whole Cloves, and let it seeth softly for the space of half an hour, and so bottle it up for your use, and drink it morning and evening, and at your meat, and no other drink until you are well.   

A Medicine for the falling Sickness.  
Take a penny weight of the powder of Gold, six penny weight of Pearl, six penny weight of Amber, six penny weight of Coral, eight grains of Bezoar, half an ounce of peony seeds; Also you must put some powder of dead man's scull that hath been an Anatomy, for a Woman, and the powder of a woman for a man, compound all these together, and take as much of the powder of all these as will lie upon a two pence for nine mornings together in Endive water, and drink a good draught of Endive water after it.   

For Cordials and Restoratives use these things following.  
In any faintness take three drops of oil of Cinnamon, mixed with a spoonful of Syrup of Gillifloures, and as much Cinnamon water, drink this for a Cordial.   

Against Melancholy.  
Take one spoonful of Gillifloures, the weight of seven Barley corns of Beverstone, bruise it as fine as flour, and so put it into two spoonfuls of Syrup of Gilliflours, and take it four hours after supper, or else four hours after dinner, this will cheer the heart.   

If you be sick after meat, use this.  
Take of the best green Ginger is preserved in Syrup, shred it in small pieces, put it into a galley pot, and put Cinnamon water to it, then after dinner or supper, eat the quantity of two Nutmegs upon a knife's point.   

Aqua mirabilis.  
Take three pints of White wine, one pint of Aqua vitae, one pint of juice of Salandine, one drachm of Cardamer, a drachm of melilot flours, a drachm of Cubebs, a drachm of Galingal, Nutmegs, Mace, Ginger and Cloves, of each a drachm, mingle all these together over night, the next morning set them a stilling in a glass Limbeck.   

The Virtues.  
This Water dissolveth swelling of the Lungs, and being perished doth help and comfort them, it suffereth not the blood to putrify, he shall not need to be let blood that useth this water, it suffereth not the heart burning, nor Melancholy or Phlegm to have dominion, it expelleth urine, and profiteth the stomach, it preserveth a good colour, the visage, memory, and youth, it destroyeth the Palsy.  
Take some three spoonfuls of it once or twice a week, or oftener, morning and evening, first and last.   

Another way to make Aqua Mirabilis.  
Take Galingall, Cloves, Quibs, Ginger, Mellilip, Cardamonie, Mace, Nutmegs, of each a drachm, and of the juice of Salledine half a pint, adding the juice Mints and Balm, of each half a pint more, and mingle all the said Spices being beaten into powder with the juice, and with a pint of good Aqua vitae, and three pints of good White wine, and put all these together into a pot, and let it stand all night being close stopped, and in the morning still it with a soft sire as can be, the still being close pasted, and a cold still.   

A Medicine for the Stone in the Kidneys.  
Take a good handful of Pellitory of the wall, a handful of Mead Parsley, or Saxifrage, a handful of wild Thime, a handful of garden Parsley, three spoonfuls of Fennel Seeds, six Horse Radish roots sliced, then shred all these together, and put them in a gallon of new milk, and let them stand and steep in a close pot one whole night, and then still them milk and all together, this must be done in May or June, for then herbs are in their best state, and when it is taken, you must put to two or three spoonfuls of this water as much White wine, as Rhenish, and if you please a little Sugar, and so take it two days before the change, and two days after, and two days before the full, and two days after, continuing taking the same all the year, and the Patient undoubtedly shall find great ease, and void many stones, and much gravel with little pain.   

To make Horse Radish drink.  
Take half a pound of Horse Radish, then wash and scrape them very clean, and slice them very thin, cross ways on the root, than put them into six quarts of small ale, such as is ready for drinking, which being put into a Pipkin close covered, set on the Embers, keeping it little more than blood warm, for twelve hours, then take it off the fire, and let it stand to cool until the next morning, then pour the clear liquor into bottles, and keep it for your use, drinking a good draught thereof in the morning, fasting two hours after, and the like quantity at four in the afternoon, this drink is excellent good against winds, as also for the scouring, and Dropsy being taken in time.   

An excellent Syrup against Melancholy.  
Take four quarts of the juice of Pearmains, and twice as much of the juice of bugloss, and Borrage, if they be to begotten, a drachm of the best English Saffron, bruise it, and put it into the juice, then take two drachms of Kermes small beaten to powder, mix it also with the juice, so being mixed, put them into an earthen vessel, covered or stopped forty eight hours, then strain it, and allow a pound of Sugar to every quart of juice, and so boil it to the ordinary height of a syrup; after it is boiled, take one drachm of the Species of Diamber, and two drachms of teh Species of Diamargariton frigidum, and so few the same slenderly in a linen bag, that you may put the same easily into the bottle of Syrup, and so let it hang with a thread out at the mouth of the bottle; the Species must be put into the Syrup in the bag, so soon as the Syrup is off the fire, whilst it is hot, then afterwards put it into the bottle, and there let it hang: put but a spoonful or two of Honey amongst it whilst it is boiling, and it will make the scum rise, and the Syrup very clear.  
You must add to it, the quantity of a quarter of a pint of the juice of Balm.   

An excellent Receipt for the Plague.  
Take one pound of green Walnuts, half an ounce of Saffron, and half an ounce of London treacle, beaten together in a mortar, and with a little Carduus, or some such water, vapour it over the fire, till it come to an Electuary: keep this in a pot, and take as much as a Walnut, it is good to cure a Fever, Plague, and any infection.   

An excellent Cordial.  
Take the flowers of Marigolds, and lay them in small spirit of Wine, when the tincture is fully taken out, pour it off from the flowers, and vapour it away, till it come to a consistence as thick as an Electuary.   

For a Bruise, or Stitch, under the Ribs.  
Take five or six handfuls of Cabbage, stamp it, and strain it, after it is boiled in a quart of fair water, then sweeten it with Sugar, and drink of it a wine Glass, in the morning, and at four in the afternoon, for five or six days together: then take a Cabbage lease, and between two dishes stew it, being wet first in Canary Wine, and that lay hot to your side evenings and mornings.   

An excellent Receipt for an Itch, or any foul Scabs.  
Take Fox gloves, and boil a handful of them in posset drink, and drink of it a draught at night, and in the morning, then boil a good quantity of the Fox gloves in fair running water, and anoint the places that are sore with that water.   

A Receipt good for the Liver.  
Take Turpentine, slice it thin, and lay it on a Silver, or Purslane Plate, twice or thrice in the Oven with the bread till it be dry, and so make it into powder, every day take as much as will lie on a sixpence in an Egg   

For Phlegm, and stopping in the throat and stomach. D. T.  
Take oil of Almonds, Linseed oil, buds of Orange flowers, boil all these in Milk, and anoint the stomach well with it, and lay a Scarlet cloth next to it.   

For an extreme Cold and a Cough.  
Take of Hyssop water six ounces, of red Poppy water four ounces, six Dates, ten Figs, and slice them small, a handful of Raisins of the Sun, the weight of a shilling of the powder of Licorice, put these into the aforesaid waters, and let them stand five or six hours upon warm embers close covered, and not boil, then strain forth the water, and put into it, as much Sugar of Roses as will sweeten it, drink of this in the morning, and at four of the clock in the afternoon, and when you go to bed.   

To distil treacle water.  
Take one ounce of Hartshorn shaved, and boil it in three pints of Carduus water till it come to a quart, then take the roots of Elecampane, Gentian, Cypress, Turmentill, and of Citron rinds, of each one ounce, borage, bugloss, Rosemary flowers, of each two ounces, then take a pound of the best old treacle, and dissolve it in six pints of white Wine, and three pints of Rose-water, so infuse altogether, and distil it.  
It is good to restore spirits, and speech, and good against swooning, faintness, Agues, and Worms, and the small Pox.   

treacle water.  
Take three ounces of Venice treacle, and mingle it in a quart of spirit of Wine, set it in horse-dung four or five days, than still it in ashes or sand twice over, after take the bottom which is left in the Still, and put to it a pint of spirit of Wine, and set it in the dung till the tincture be clean out of it, and strain the clear tincture out of it, and set it on the fire till it become to be a thick consistence, it must be kept with a soft fire.  
And so the like with Saffron.   

To take away a Hoarseness.  
Take a Turnip, cut a hole in the top of it, and fill it up with brown Sugar-candy, and so roast it in the embers, and eat it with Butter.   

To take away the Headache.  
Take the best Salad oil, and the glass half full with the tops of Poppy flowers which groweth in the Corn, set this in the Sun a fortnight, and so keep it all the year, and anoint the Temples of your head with it.   

For a Cough.  
Take Salad oil, Aqua vitae, and Sack, of each an equal quantity, heat them altogether, and before the fire rub the soles of your feet with it.   

To make a Jelly of Hartshorn.  
Take a quart of running water, and three ounces of Hartshorn scraped very fine, than put it into a stone Jug, and set the Jug in a Kettle of water over the fire, and let it boil two or three hours until it jelly, then put into it three or four spoonfuls of Rose-water, or white Wine, then strain it: you may put into it Musk, or Ambergris, and season it as you please.   

To make a Glister.  
Take half a quart of new Milk, or three quarters, set it on the fire, and make it scalding hot, then take it off, and put into it a yoalk of a new laid Egg beaten, two ounces of brown Sugar Candie, or Black Sugar, give it the party bloud-warm.   

To make a Glister.  
Take the bone of a neck of Mutton, or Veal clean washed, set it on the fire to boil in three pints of fair water, and when it is clean scummed, then put in the roots of Fennel and Parsely clean washed and scraped, of either of them the Roots bruised, a handful of Cammomile, and Mallows a handful, let all these boil together till half be wasted, then strain it, take three quarters of a pint of this broth, brown Sugar Candie two ounces, of Oil of Flaxseed two ounces, mingle all these together, and take it for a Glister bloud-warm, when it is in your body keep it half an hour, or three quarters of an hour, or an hour if you can.   

A Comfortable Cordial to cheer the Heart.  
Take one ounce of conserve of Gillifloures, four grains of the best Musk bruised as fine as flower, than put it into alitle tin pot, and keep it till you have need to make this Cordial following; Viz. Take the quantity of one Nutmeg out of your tin pot, put to it one spoonful of Cinnamon water, and one spoonful of the Syrup of Gilliflours, Ambergris, mix all these together, and drink them in the morning, fasting three or four hours, this is most comfortable.   

A Cordial for Wind in the Stomach, or any Part.  
Take six or eight spoonfuls of Pennyroyal water, put into it four drops of oil of Cinnamon, so drink it any time of the day, so you fast two hours after.   

Restoratives.  
Take a well fleshed Capon from the barn-door, and pluck out his entrails, then wash it within with a little white-wine, then flay of all the skin, and take out his bones, and take the flesh, only cut it in little pieces, and put it into a little stone bottle, and put to it an ounce of white Sugar-candy, six Dates slit, with the stones and piths taken out, one large Mace, then stop the bottle up fast, and set it in a Chaffer of water, and let it boil three hours, then take it out, and pour the juice from the meat, and put to it one spoonful of red Rose water, and take the better part for your breakfast four hours before dinner, and the other part at three a clock in the afternoon, being bloud-warm.   

Another Restorative.  
Take half a pint of Claret wine, and half a pint of ale, and make a caudle with a new laid egg, put in half a Nutmeg, cut into two pieces, then take it off the fire, and put in seven grains of Ambergris, drink this for two breakfasts, for it will increase blood and strength.   

Another Restorative.  
Take two new laid Eggs, and take the whites clean from them, and put the yolks both in one shell, then put in two spoonfuls of Claret wine, seven grains of Ambergris small bruised, and a little Sugar Candie, stir all these together, and make them bloud-warm, and sup them up for a breakfast three or four hours before dinner.   

Another Restorative.  
Take a young leg of Mutton, cut off the skin, and the fat, take the flesh being cut into small pieces, and put it into a stone bottle, then put to it two ounces of raisins of the Sun stoned, large Mace, an ounce and half of Sugar Candie, and stop the bottle very close, and let it boil in a Chaffer three hours, and so put the juice from the meat, and keep it in a clean glass, it will serve for three breakfasts, or if he will, he may take some at three a clock in the afternoon being made warm.   

A restoring Broth.  
Take two ounces of Chene roots, first slit very thin, then put it in a new Pipkin with five pints of running water, being close covered, and so set it upon embers all night long, where it may be very hot, but not seethe, then put to that water, a great cock Chicken, and when it is clean scummed, put into it two spoonfuls of French Barley, six Dates slit, with the pithes and stones taken out, two ounces of Raisins of the Sun stoned, large Mace, let all these boil together till half be consumed, then take out the Cock, and beat the flesh of it in a clean Mortar, and a little of the broth, then strain it altogether throughout a hair Collender, then put in two spoonfuls of red Rose-water, and sweeten it with white Sugar-candy, drink of this broth being made warm half a pint in the morning early fasting, and sleep after it if you can, drink a good draught at three of the clock in the afternoon; this broth is very good for a Consumption, and the longer they taste it, it is the better.   

A Strengthening Meat.  
Take Potato roots, roast them, or bake them, then pill them, and slice them into a dish, put to it lumps of raw marrow, and a few Currants, a little whole Mace, and sweeten it with Sugar to your taste, and so eat it in stead of buttered Parsnips.   

Broth for a Consumption.  
Take three Marrow bones, break them in pieces, and boil them in a gallon of water till half be consumed, then strain the liquor through a Collender, and let it stand 〈◊〉 it be cold, then take off all the fat clean, and put the broth into a Pipkin, and put to it a good Cock chicken, and a knuckle of Veal, then put into it the bottom of a white loaf, a whole Mace, two ounces of Raisins of the Sun stoned, six Dates slit, let all these boil together till half be consumed, then strain it, instead of Almonds take a few Pistaties kernels, and beat them, and strain them with your broths as you do Alum milk, and so sweeten it with white Sugar, and drink half a pint early in the morning, and at three a clock in the afternoon, and so continue a good while together, or else it will do you no good.   

Another Cordial.  
Take a preserved Nutmeg, cut it in four quarters, eat a quarter at a breakfast, and another in the afternoon, this is good for the head and stomach.   

A Cordial for a Breakfast fasting.  
Eat a good piece of a Pomecitron preserved, as big as your two fingers in length and breadth, and so at three of the clock in the afternoon.   

A Restoring Breakfast.  
Take the brawn of a Capon, or Pullet, twelve Jordan Almonds blanched, beat them together, and strain out the juice, with a draught of strong broth, and take it for a breakfast, or to bedward.   

A Medicine for any gripe of the Belly.  
Take a pint of Claret wine, put to it a spoonful of Parseley seed, and a spoonful of sweet Fennel seed, half a dozen Cloves, a branch of Rosemary, a wild Mallow root clean washed and scraped, and with the pith taken out, with a good piece of Sugar; set this on the fire, and burn the Claret very well with all these things in it, then drink a good draught of it in the morning fasting, and at three a clock in the afternoon.   

To keep the Body Lapintine.  
Take half a pint of running water, put it in a new Pipkin with a cover, then put into the water two ounces of Manna, and when it is dissolved, strain it, and put to it four ounces of Damask Prunes, eight Cloves, a branch of Rosemary, let all these stew together while they be very tender, then eat a dozen of them with a little of the liquor an hour before dinner or supper, then take a draught of broth and dine.   

To make the China Broth for a Consumption.  
Take China root thin sliced two ouncs, steep it twenty four hours in eight pints of fair water, letting it stand warm all the time, being close covered in an earthen Pipkin, or Iron pot, then put to it a good Cockerel, or two Chickens clean dressed, and scum it well, then put in five leaved grass two handfuls, Maidenhair, Heart's tongue, of either half a handful, twenty Dates sliced, two or three Mace, and the bottom of a Manchet, let all these stew together, until not above one quart remains, then strain it, and take all the flesh, and sweet bones, beat them in a stone Morter, and strain out all the juice with the broth, then sweeten it with two ounces of white Sugar Candie in powder, and take thereof half a pint at once, early in the morning warm, and sleep after it if you can, and two hours before supper at your pleasure, when you steep the root, slice two drachms of white Sanders, and as much red Sanders, and let them boil in the broth.   

A gentle Purge.  
Take an ounce of Damask Roses, eat it all at one time, fast three quarters of an hour after, then take a draught of Broth, and dine.   

Another Purge.  
Take the weight of four or five pence of Rhubarb, cut it in little pieces, and take a spoonful or two of good Currants washed very clean, so mingle them together, and so eat them, fast an hour after, and begin that meal with broth, you may take it an hour before if you will.   

Broth for a Consumption.  
Take a course Pullet, and sow up the belly, and an ounce of the conserveses of red Roses, of the conserus of Borage, and Bugloss flours, of each of them half an ounce, Pine apple kernels, and Pistaties of each half an ounce bruised in a mortar, two drachms of Amber powder, all mixed together, and put in the belly, then boil it in three quarts of water, with agrimony, Endive, and Succory, of each one handful, Sparrowgrass roots, Fennel roots, Caper roots, and one handful of Raisins of the Sun stoned, when it is almost boiled, take out the Pullet, and beat it in a stone Morter, than put it into the liquor again, and give it three or four walmes more, then strain it, and put to it a little red Rose-water, and half a pint of white wine, and so drink it in a morning, and sleep after it.   

To prevent Miscarrying.  
Take Venice Turpentine, spread it on black brown paper, the breadth and length of a hand, lay it to the small of her back, then give her to drink a Caudle made of Muscadine, and put into it the husks of twenty three sweet Almonds dried and finely powdered.   

For Boils or Kibes, or to draw a Sore.  
Take strong Ale, and boil it from a pint to four spoonfuls, and so keep it, it will be an ointment.   

To make Cammomile Oil.  
Shred a pound of Cammomile, and knead it into a pound of sweet Butter, melt it, and strain it.   

A Receipt for the Pleurisy.  
Take three round Balls of Horse-dung, boil them in a pint of white Wine till half be consumed, then strain it out, and sweeten it with a little Sugar, and let the Patient go to bed and drink this, then lay him warm.   

For an Ague.  
Take a pint of Milk, and set it on the fire, and when it boils put in a pint of Ale, then take off the curd, and put in nine heads of Carduus, let it boil till half be wasted, then to every quarter of a pint, put a good spoonful of wheat-flower, and a quarter of a spoonful of gross Pepper, and an hour before the fit, let the Patient drink a quarter of a pint, and be sure to lie in a sweat before the fit.   

An excellent Balm for a green Wound.  
Take two good handfuls of English Tobacco, shred it small, and put it into a pint of Salad oil, and seeth it on a soft fire to simper, till the oil change green, then strain it, and in the cooling put in two ounces of Venice Turpentine.   

For an Ach.  
Take of the best gall, white Wine Vinegar, and Aqua vitae, of each a like quantity, and boil it gently on the fire, till it grow clammy, then put it in a glass or pot, and when you use any of it, warm it against the fire, rub some of it with your hand on the aching place, and lay a linen cloth on it, do this mornings and evenings.   

To make a Cerecloth.  
Virosius Wax, Spermaceti, Venice Turpentine, oil of White Poppy, oil of Ben, oil of sweet Almonds.   

For Wind in the Stomach, and for the Spleen.  
Take a handful of Broom, and boil it in a pint of Beer or Ale, till it be half consumed, and drink it for the wind, and the stomach, and for the Spleen.   

A most excellent Water for a Consumption, and Cough of the Lungs.  
Take a running Cock, pull him alive, then kill him when he is almost cold, cut him abroad by the back, and take out the entrails, and wipe him clean, then cut him in quarters, and break the bones, put him into such a Still as you still Rose-water in, and with a pottle of Sack, a pound of Currants, a pound of Raisins of the Sun stoned, a quarter of a pound of Dates the stones taken out, and the Dates cut small, two handfuls of wild Thyme, two handfuls of Orgares, two handfuls of Pimperball, and two handfuls of Rosemary, two handfuls of Bugloss and Borage flours, a pottle of new Milk of a red Cow, still this with a soft fire, put into the glass that the water doth drop into, half a pound of Sugar Candie beaten very small, one book of leaf gold cut small among the Sugar, four grains of Amber grease, twelve grains of prepared Pearl, you must mingle the strong water with the small, and drink four spoonfuls at a time in the morning fasting, and an hour before supper, you must shake about the glass when you drink it.   

A Medicine good for the Liver.  
Take Turpentine, slice it thin, and lay it on a silver or Purslane plate twice or thrice into the Oven with the bread till it be dry, and so make it into powder every day, take as much as will lie on a sixpence in an Egg.   

For a Bruise.  
Take six spoonfuls of Honey, a great handful of Linseed, bruise these in a mortar, and boil them in a pint of Milk an hour, then strain it very hard and anoint your breast and stomach with it every morning and evening, and lay a red hose upon it.   

The Eye-Water for all the Infirmities and Diseases of the Eye.  
Take of the distilled water of the white wild Rose, half a pound of the distilled water of Celendine, Fennel, Eyebright, and Rue, of each two ounces, of Cloves one ounce and a half, of white Sugar-candy one drachm, of Tutia prepared four ounces, pulverise all these Ingredients each by themselves, saving that you must bruise the Campihre with your Sugar-candy, for so it breaks best, then mix all the Powders together in a paper, put them in a strong glass, pour the distilled waters upon them, and three pints of the best French white Wine that can be had, shake it every day three or four times long together for a month, and then you may use it; remember to keep it very close stopped; this is verbatim, as it was had from the Lord Kelley.   

A Medicine very good for the Dropsy, or the Scurvy, and to clear the blond.  
Take four gallons of Ale, drawn from the tap into an earthen Stand, when the Ale is two days old, than you must put in four handfuls of Brooklime, four handfuls of Watercresses, four handfuls of water-Mints with red stalks, half a peck of Scurvygrasse, let all these be clean picked and washed, and dried with a cloth, and ●hred with a knife, and then put into a ●ag, then put in the Ale, and stop it close, so that it have no vent, stop it with rye ●aste; the best Scurvygrasse groweth by the water side: it must be seven days after the things be in before you drink it. Take two quarts of water, and put in four ounces of Guaiacam, two ounces of Sarsaparilla, one ounce of Saxifrage, put it into a Pipkin, and infuse it upon the embers for twelve hours, and then strain it, and put it into the Ale as soon as it hath done working, this being, added makes the more Caudle.   

For sore Eyes.  
Take half a pint of red Rose-water, put therein four penny of Alloesuckatrinay, as much Bowl armoniac in quantity, let this lie four and twenty hours in steep, then wash your eyes with it evenings and mornings with a feather, and it will help them.   

A Syrup to strengthen the Stomach, and the Brain, and to make a sweet Breath.  
Take rinds while they be new one pound, of running water the value of five wine pints, then seeth it unto three pints, then strain it, and with one pound of Sugar seeth it to a Syrup, and when you take it from the fire, put to it four grains of Musk.   

For the burning in the Back.  
Take the juice of Plantain, and woman's Milk, being of a woman Child, put thereto a spoonful of Rosewater, and wet a fine cloth in the same, and so lay it to your Back where the heat is.   

A very good Medicine to stay the vomiting.  
Take of spare Mince, Wormwood, and red Rose leaves dried, of each half a handful, of Rye bread grated a good handful, boil all these in red Rose-water, and Vinegar, till they be somewhat tender, than put it in a linen cloth, and lay it to the stomach as hot as you can endure it, heating it two or three times a day with such as it was boiled with.   

For weakness in the Back.  
Take Nixe, and Clary, and the Marrow of an Ox back, chop them very small, then take the yolks of two or three Eggs, and strain them altogether, then fry them, use this six or seven times together, and after it drink a good draught of Bastard, or Muskadine.   

To make a Cap for the pain and coldness in the Head.  
Take of Storix, and Benjamine, of both some twelve pennyworth, and bruise it, than quilt it in a brown paper, and wear it behind on your head.   

To make pectoral Rolls for a Cold.  
Take four ounces of Sugar finely beaten, and half an ounce of searsed Licorice, two grains of Musk, and the weight of two pence of the syrup of Licorice, and so beat it up to a perfect paste, with a little syrup of Horehound, and a little Gum-dragon being steeped in Rosewater, than toul them in small rolls, and dry them, and so you may keep them all the whole year.   

A proved Medicine for any one that have an Ague in their Breast.  
Take the Patients own water, or any others that is very young, and set it over the fire, put therein a good handful of Rosemary, and let it boil, then take two red clothes and dip them in the water, then nip it hard, and lay it on the breast as hot as it may be endured, and apply it till you see the breast assuaged, then keep it very warm.   

For the running of the Reins.  
Take the Pith of an Ox that goeth down the back, a pint of red Wine, and strain them together through a cloth, then boil them a little with a good quantity of Cinnamon, and a Nutmeg, and large Mace, a quantity of Ambergris, drink this first and last daily.   

For Sunburnt.  
Take the juice of a Lemon, and a little Baysalt, and wash your hands with it, and let them dry of themselves, wash them again, and you shall find all the spots and stains gone.   

For a Pin and Web, and redness in the eye.  
Take a pint of white Rose-water, half a pint of white Wine, as much of Lapis Calaminaris as a Walnut bruised, put all these in a glass, and set them in the Sun one week, and shake the glass every day, then take it out of the Sun, and use it as you shall need.   

A special Medicine to preserve the sight.  
Take of brown Fennel, Honeysuckles of the hedge, of wild Daisies roots picked, and washed, and dried, of Pearl-wort, of Eyebright, of red Roses the white clipped away, of each of these a handful dry gathered, then steep all these Herbs in a quart, or three pints, of the best white Wine in an earthen pot, and so let it lie in steep two or three days close covered, stirring it three times a day, and so still it with a gentle fire, making two distilings, and so keep it for your use.   

A proved Medicine for the yellow Jaundice.  
Take a pint of Muscadine, a pretty quantity of the inner bark of a Barberry tree, three spoonfuls of the greenest goose dung you can get, and take away all the white spots of it, lay them in steep all night, on the morrow strain it, and put to it one grated Nutmeg, one pennyworth of Saffron dried, and very fine beaten, and give it to drink in the morning.   

To make pectoral Rolls.  
Take one pound of fine Sugar, of Licorice and anise seeds two spoonfuls, of Elicampane one spoonful, of Amber and Coral of each a quarter of a spoonful, all this must be very finely beaten and fearsed, and then the quantity that is set down must be taken, mix all these powders together well, then take the white of one egg, and beat it with a pretty quantity of Musk, then take a Brazen mortar very well scoured, and a spoonful on two of the Powders, and drop some of the Egg to it, so beat them to a paste, then make them in little rolls, and lay them on a Plate to dry.   

A Plaster for a sore Breast.  
Take crumbs of Whitebread, the tops of Mint chopped small, and boil them in strong Ale, and make it like a Poultess, and when it is almost boiled, put in the powder of Ginger, and oil of Thyme, so spread it upon a cloth, it will both draw and heal.   

A Medicine for the dead Palsy, and for them that have lost their speech.  
Take Borage leaves, Marigold leaves or flours, of each a good handful, boil it in a good Ale Posset, the Patient must drink a good draught of it in the morning and sweat, if it be in the arms or legs, they must be chaffed for an hour or two when they be grieved, and at meals they must drink of no other drink till their speech come to them again, in Winter if the Herbs be not to be had, the Seeds will serve.   

An approved Medicine for an Ache or Swelling.  
Take the flours of Cammomile, and Rose leaves, of each of them a like quantity, and seeth them in white Wine, and make a plaster thereof, and let it be laid as hot as may be suffered to the place grieved, and this will ease the pain, and assuage the swelling.   

An approved Medicine for a stinking Breath.  
Take a good quantity of Rosemary leaves and flours, and boil them in white Wine, and with a little Cinnamon and Benjamin beaten in powder, and put therein, and let the Patient use to wash his mouth very often therewith, and this will presently help him.   

A good Broth for one that is weak.  
Take a part of the neck of Lamb, and a pretty running fowl, and set them on the fire in fair Spring water, and when it boileth scum it well, so done, put in two large Mace, and a few Raisins of the Sun stoned, and a little Fennel root, and a Parsley root, and let them boil, if the party be grieved with heat or cold in the stomach; if heat, put in a handful of Barley boiled before in two waters, and some Violet leaves, Sorrel, Succory, and a little agrimony; if cold, put in Rosemary, Thyme, a Lily, Marigold leaves, Bo●●ge, and Bugloss, and boil this from lour pints to less than one.   

A Receipt for Purging, D. T.  
Take the leaves of new Seine six ounces, of chosen Rhubarb one ounce and half, leaves of Sage, red Dock roots of each an ounce, of Barberies half an ounce, Cinnamon and Nutmegs of each an ounce, Annise-seeds and Fennel seeds of each six drachms, of Tamarisk half an ounce, Cloves and Mace, of each half a drachm, beat them into a gross powder, and hang them in a linen Bag, in six gallons of new Ale, so drink of it fasting in the morning, and at night.   

To comfort the stomach, and help Windiness and Rheum.  
Take of Ginger one pennyworth, Cloves four pennyworth, Mace seven pennyworth, Nutmegs four pennyworth, Cinnamon four pennyworth, and Galingale two pennyworth, of each one ounce, of Cubebs, Coral, and Amber, of each two drachms, of Fennel seed, Dill seed, and Carraway seed, of each one ounce, of Liquorice and anise seeds of each an ounce, all beaten into fine powder, one pound and a half of fine beaten Sugar, which must be set on a soft fire, and being dissolved, the powders being well mixed therewith till it be stiff, then put thereunto half a pint of red Rose-water, and mix them well together and put it into a galley pot, and take thereof first in the morning, and last in the evening, as much as a good Hasell Nut, with a spoonful or two of red Wine.   

To make a Calais for a weak Person.  
Take a good Chicken, and a piece of the neck end of Lamb or Veal, not so much as the Chicken, and set them on the fire, and when they boil and are well scummed cast in a large Mace, and the piece of the bottom of a Manchet, and half a handful of French Barley boiled in three waters before, and put it to the Broth, and take such herbs as the party requireth, and put them in when the broth hath boiled half an hour, so boil it from three and a half to one, than cast it through a strainer, and scum off all the fat, so let it cool, then take twenty good Jordan Almonds, or more, if they be small, and grind them in a Mortar with some of the broth, or if you think your Broth too strong, grind them with some fair water, and strain them with the broth, than set it upon a few coals, and season it with some Sugar not so much, and when it is almost boiled, take out the thickest, and beat it all to pieces in the mortar, and put it in again, and it will do well, so there be not too much of the other flesh.   

For the Gout.  
Take six drachms of Cariacostine fasting in a morning, and fast two hours after it, you may roll it up in a Wafer, and take it as Pills, or in Sack, as you conceive is most agreeable for the stomach; this proportion is sufficient for a woman, and eight drachms for a man, and take it every second day until you find remedy for it, it is a gentle purge that works only upon winds and water.   

The Poultesse for the Gout.  
Take a penny loaf of Whitebread, and slice it, and put it in fair water, two Eggs beaten together, a handful of Red-rose leaves, two pennyworth of Saffron dried to powder, then take the bread out of the water, and boil it in a quantity of good Milk, with the rest of the Ingredients, and apply it to the place grieved as warm as you can well endure.   

For them that cannot hear.  
Put into their ears good dried Suet.   

A Sovereign Water good for many Cures and the health of Bodies.  
Take a gallon of good Gascoign wine, White or Claret, then take Ginger, Galingall, Cardomon, Cinnamon, Nutmegs, Grains, Cloves, anise seeds, Fennel seeds, Carraway seeds, of each of them three drachms, then take Sage, Mints, red Rose leaves, Thyme, Pellitory, Rosemary, wild Thyme, wild Majoram; Organy, Pennymontain, pennyroyal, Cammomile, Lavender, Avans of each of them a handful, then beat the Spices small, and the herbs, and put all into the wine, and let it stand for the space of twelve hours, stirring it divers times: Then still it in a Limbeck, and keep the first water by itself, for it is best, then will there come a second water which is good, but not so good as the first; The Virtues of this Water be these, It comforteth the Spirit vital, and preserveth greatly the Spirit vital, and preserveth greatly the youth of man, and helpeth all inward diseases coming of cold, and against shaking of the Palsy, it cureth the contract of Sinews, and helpeth the conception of the barren, it killeth the Worms in the Belly, it killeth the Gout, it helpeth Tooth ache, it comforteth the stomach very much, it cureth a cold Dropsy, it breaketh the stone in the back, and in the reins of the back, it cureth the Canker, it helpeth shortly the stinking Breath, and whosoever useth this water oft, it preserveth them in good liking; This Water will be the better if it stand in the Sun all the Summer, and you must draw of the first water but a pint, and of the second as far as it will run, until the whole gallon of Wine and Herbs be all done out, but the last water is very small, and not half so good as the first; if you do draw above a pint of the best water, you must have of all things more, as is before said.   

To staunch the bleeding of a Wound.  
Take a Hounds turd, and lay that on a hot coal, and bind it thereto, and that shall staunch bleeding, or else bruise a long Worm, and make powder of it, and cast it on the wound, or take the ear of a Hare, and make powder thereof, and cast that on the wound, and that will staunch bleeding.   

For spitting of Blood, after a Fall or Bruise.  
Take Bittanie, Vervain, Nosebled, and five leaved grass, of each alike, and stamp them in a Mortar, and wring out the juice of them, and put to the juice as much Goat's milk, and let them seeth together, and let him th●t is hurt drink of that liquor seven days together, till the waxing of the Moon, and let him drink also Osmorie and Cumferie with stale Ale, and he shall be whole.   

For to heal him that spiteth Blood.  
Take the juice of Bittanie and temper that with good Milk, and give the sick to drink four days, and he shall be whole.   

For to know whether he that hath the Flux shall live or die.  
Take a penny weight of Trefoyle seed, and give it him to drink in Wine or water, and do this three days, and if it cease, he shall live, with the help of Medicine, if not, he shall die.   

For to staunch the bleeding of a Vein.  
Take Rue and seethe it in water, and after stamp it in a Mortar, and lay it on the Vein, then take Lambs wool that was never washed, and lay that thereon, and that shall staunch bleeding.   

For a Vein that is evil smitten.  
Take Beanes, and peel away the lack, and seeth them well in Vinegar, and lay them on the Vein hot in manner of a Plaster.   

For one that pisseth Blood.  
Take and seethe Garlic in water, till the third part be wasted away, let him drink of the water, and he shall be whole.   

For a Woman travelling with child.  
Take and give her Titany to drink in the morning, and she shall be delivered without peril, or else give her Hyssop with water that is hot, and she shall be delivered of the child although the child be dead and rotten, and anon when she is delivered give her the same without Wine, or bind the herb Argentine to her nostrils, and she shall be soon delivered, or else Polipodie and stamp it, and lay that on the woman's foot in manner of a Plaster, and she shall be delivered quick or dead, or else give her Savoury with hot water, and she shall be delivered.   

For one that hath surfeited, and cannot digest.  
Take the bottom of a wheaten loaf, and tossed it at the fire, till that be very brown and hard, and then take a good quantity of Aqua vitae, and put that upon the same so toasted, and put that in a single linen cloth, and lay that at the breast of the Patient all night, and with the help of God he shall recover, and he shall vomit or purge soon after.   

A Water to comfort weak eyes, and to preserve the sight.  
Take a gallon and a half of old wheat fair and clean picked from all manner of soil, and then still it in an ordinary still with a soft fire, and the water that comes of it must be put in a glass, then take half a pound of white Sugar Candie, and bruise it in a mortar to powder, and after three days when the water hath been in a glass, then put in the powder Candie, then take an ounce of Lapis Stewsie prepared, and put it into the glass to the rest of the stuff, then take an ounce of Camphire, and break it between your fingers small, and put it into the glass, then stop the glass close, and the longer it stands, the better it will be.   

For tender Eyes, or for Children.  
Take a little piece of white Sugar Candie, as much as a Chestnut, and put it into three or four spoonfuls of White-wine to steep, then take it out again, and dry it, and when it is dry bruise it in a clean Mortar that must taste of no spice, than put it upon a piece of whitepaper, and so hold it to the fire that it may be through dry, and then fierce it through a little sieve.   

For hot Eyes and red.  
Take slugs, such as when you touch them will turn like the pummel of swords, a dozen or sixteen, shake them first in a clean cloth, and then in another, and not wash them, then stamp them, and put three or four spoonfuls of Ale to them, and strain it through a dry cloth, and give it the party morning and evening, first and last.   

For Corns.  
Take fair water half a pint, Mercury sublimate, a pennyworth, Alum as much as a Bean, boil all these together in a glass Still, till a spoonful be wasted, and always warm it when you use it, this water is also good for any Itch, Tetter, Ringworm, or Wart.   

A Cerecloth for a Sore or Sprain, or any Swelling.  
Take Vervain seven ounces, of Siros seven ounces, of Camphire three drachms, of oil of Roses ten ounces, let the Wax and the Oil boil till the Wax be melted, then put in your Siros tinely beaten, stirring it● one the fire till it look brown; Then put in the Camphire finely beaten, and let it boil two or three walmes, and then dip in your clothes.   

A Poultess for a Swelling.  
Take a good handful of Violet leaves, and as much Groundsel, half a handful of Mallows, and half a handful of Chickweed, cut all these with a knife, and so seeth them well in conduit water, and and thicken it with Barley meal, being finely sifted, and so roll it sure, and lay it to the swollen place, and shift it twice a day.   

To make a strong Water good for a Canker, or any old Sore, or to eat any lump of flesh that groweth.  
Take of Celandine a handful, of red Sage a handful, and of Woodbine leaves a handful, shred all these together very small, and steep them in a quart of white Wine, and a pint of Water, letting it stand all night, and on the morrow strain it, and put therein of Borex nine pennyworth, of Camphire nine pennyworth, and of Mercury four pennyworth, and set them on a soft fire, boiling softly for the space of an hour, and when you will use it warm a little of it, dip it in a cloth, and lay it to the Sore, or in any Cotten.   

To heal any Bruise, Sore, or Swelling.  
Take two pound of Wax, and two pound of Rosin, and two pound and a half of Butter, and four spoonfuls of Flower, and two good spoonfuls of Honey, put in your Wax, Rosin, and your Butter altogether, boil all these together and clarify it, then put in two ounces of Carmerick, and when it hath thus boiled a quarter of an hour, put a little water in a dish, and put it in, and let it stand till it be cold, and when you will use it, you may melt it on a soft fire, and put in your clothes and make Cerecloth, and you may spread it plasterwise to heal any Wound.   

A Medicine for any Wound old or new.  
Take a pint of Salad oil, and four ounces of Bees Wax, and two ounces of Stone-pitch, and two ounces of Rosin, and two ounces of Venice Turpentine, and one pennyworth of Frankincense, and a handful of Rosemary tops, and a handful of Tutson leaves, and a handful of Plantain leaves; these Herbs must be stamped, and the juice of them put to the things aforesaid, and let them boil altogether about a quarter of an hour, or thereabouts, this being done, put it into an earthen pot, and when it is cold you may use it as you have occasion, and keep it two year a most excellent Medicine.   

A Medicine for a Wen.  
Take black Soap, and unquenched Lime, of each a like quantity, and beat them very small together, and spread it on a woollen cloth, and lay it on the Wen, and it will consume it away.   

For breaking out of children's heads.  
Take of white Wine, and sweet Butter, a like, and boil them together till it come to a Salve, and so anoint the head therewith.   

For to mundify, and gently to cleanse Ulcers, and to break new flesh.  
Take Rosin eight ounces, Colophonia four ounces, Era, & Olia, ana. one pound, Adipis ovini, Gum Amoniaci, Opoponaci, ana. one ounce, fine Eruginis raris, boil your Wax, Colophony, and Rosin, with the Oil together, then strain the Gums, being first dissolved in Vinegar, and boil it with a gentle fire, then take it off, and put in your Verdigreece, and fine powder, and use it according to Art.   

A Fomentation.  
Take the liquor wherein Neat's feet have been boiled, with Butter, and new Milk, and use it in manner of a Fomentation.   

For the falling Sickness, or Convulsions.  
Take the dung of a Peacock, make it into powder, and give so much of it to the Patient as will lie upon a shilling, in Succory water fasting.   

For a Tetter, proceeding of a salt humour, in the Breast and Paps.  
Anoint the sore place with Tanner's Owse.   

For the bloody Flux.  
Take the bone of a Gammon of Bacon, and set it up an end in the middle of a Charcoal fire, and let it burn till it looks like Chalk, and that it will burn no longer, than powder it, and give the powder thereof unto the sick.   

A Plaster for all manner of Bruises.  
Take one pound of meed Wax, and a quartern of Pitch, half a quartern of Galbanum, and one pound of Sheep's Tallow, shred them, and seeth them softly, and put them to a little white Wine, or good Vinegar, and take of Frankincense, and Mastic, of each half an ounce in powder, and put it to, and boil them altogether, and still them till it be well relented, and spread this salve upon a mighty Canvas that will overspread the Sore, and lay it thereon hot till it be whole.   

To make an Ointment, called Flos Unguentorum.  
Take Rosin, Perrosin, and half a pound of Virgin Wax, Frankincense a quarter of a pound, of Mastic half an ounce, of Sheep's Tallow a quarter of a pound, of Camphire two drachms, melt that that is to melt, and powder that that is to powder, and boil it over the fire, and strain it through a cloth into a pottle of white Wine, and boil it altogether, and then let it cool a little, and then put thereto a quartern of Turpentine, and stir all well together till it be cold, and keep it well: This Ointment is good for Sores old and new; it suffereth no corruption in the Wound, nor no evil flesh to be gendered in it; and it is good for headache, and for all manner of Imposthumes in the head, and for wind in the brain, and for Imposthumes in the body, and for boiling ears and cheeks, and for sauce-flegm in the face, and for Sinews that be knit, or stiff, or sprung with travall; it doth draw out a Thorn, or Iron, in what place soever it be, and it is good for biting or stinging of venomous Beasts; it rotteh and healeth all manner of Botches without, and it is good for a Fester, and Canker, and Noli me Tangere, and it draweth out all manner of aching of the Liver, and of the Spleen, and of the Mervis, and it is good for aching and swelling of many Members, and for all Members, and it ceaseth the Flux of Menstrua, and of Emeroides, and it is a special thing to make a sumed cloth to heal all man of Sores, and it searcheth farthest inward of any Ointment.   

An Ointment for all sort of Aches.  
Take Bettany, Camomile, Celendine, Rosemary, and Rue, of each of them a handful, wash the Herbs and press out the water, and then chop, or stamp them very small, and then take fresh Butter unwashed and unsalted a quart, and seeth it until half be wasted, and clarified, then scum it clean, and put in of oil Olive one ounce, a piece of Virgins Wax for to harden the Ointment in the summer time, and if you make it in the Winter, put into your Ointment a little quantity of Footsenne instead of the Virgin's Wax.   

An excellent Syrup to purge.  
Take Sena Alexandrina one pound, Polipodium of the Oak four ounces, Sarsaparilla two ounces, Damask Prunes four ounces, Ginger seven drachms, Annise-seeds one ounce, Cumminseeed half an ounce, Carraway seeds half an ounce, Cinnomon ten drachms, Aristolochia rotunda, Peonia, of each five drachms, Rhubarb one ounce, Agarick six drachms, I amarisk two handfuls, Boil all these in a gallon of fair water unto a pottle, and when the liquor is boiled half away, strain it forth, and then put in your Rhubarb and Agarick, in a clean thin handkerchief, and tie it up close, and put it into the said liquor and then put in two pound of fine Sugar, and boil it to the height of a Syrup, and take of it the quantity of six spoonfuls or more, or less as you find it worketh in you.   

To make drink for all kind of Surfeits.  
Take a quart of Aqua, or small Aqua vitae, and put in that a good handful of Cowslip flours, Sage flours a good handful, and of Rosemary flours a handful, sweet Majoram a little, Pellitory of the wall, a little Bittanie and Balm of each a pretty handful, Cinnamon half an ounce, Nutmegs a quarter of an ounce, Fennel-seed, anise seed, Colliander seed, Carraway seed, Gromel seed, Juniper berries, of each a drachm, bruise your spices and seeds, and put them into your Aqua or Aqua vitae, with your herbs together, and put to that three quarters of a pound of very fine Sugar, stir them together, and put them in a glass, and let it stand nine days in the Sun, and let it be stirred every day, it is to be made in May, steeped in a wide mouthed glass, and strained out into a narrow mouthed glass.   

A Medicine for the Reins of the Back.  
Take Housleek, and stamp, and strain it, then dip a fine linen cloth into it, and lay it to the reins of the back, and that will heal it.   

A Medicine for the Ache in the Back.  
Take agrimony, and Mugwort, both leaves and roots, and stamp it with old Boar's grease, and temper it with Honey and easel, and lay it to the back.   

For a Stitch.  
Take Roses, and Cammomile, of each a handful, and oil of Roses, and oil of Cammomile, of both together a saucerfull, and a quantity of Barley flower, boil all these together in milk, and then take a linen bag, and put it therein, and lay the plaster as hot as may be suffered where the stitch is.   

To make a Salve for Wounds that be cankered, and do Burn.  
Take the Juice of Smallage, of Morrels of Waberd, of each alike, then take the white of Eggs, and mingle them together, and put thereto a little Wheat flower, and stir them together till it be thick, but let it come nigh no fire but all cold, let it be laid on raw to the sore, and it shall cleanse the wound.   

A Medicine for Bone-ache.  
Take Brooklime, and Smallage, and Daises, with fresh Sheep's tallow, and fry them together, and make thereof a Plaster, and lay it to the sore, all hot.   

For Sinews that are shrunk.  
Take young Swallows out of the nest, a dozen or sixteen, and Rosemary, Lavender, and rotten Strawberry leaves, strings and all, of each a handful, after the quantity of the Swallows, the feathers, guts and all, bray them in a mortar, and fry all them together, with May Butter, not too much, than put it into an earthen pot, and stop it close nine days, then fry it again with May Butter, and fry it well, and strain it well, when you shall use it chase it against the fire.   

A Water for the biting of a mad Dog.  
Take Scabios, Matsiline, Yarrough, Nightshade, wild Sage, the leaves of white Lilies, of each a like quantity, and still them in a common still, and give the quantity of three or four spoonfuls of the Water mingled with half a spoonful of treacle, to any man or beast that is bitten, within three days after the biting, and for lack of the water, take the juice of these Herbs mingled with treacle, it will keep the sore from rankling; take Dittanie, agrimony, and rusty Bacon, and beat them fine together, and lay it unto the wound, and it will keep it from rankling.   

To kill a Felon.  
Take red Sage, white Soap and bruise them, and lay it to the Felon, and that will kill it,   

To break a Felon.  
Take the grounds of Ale, and as much Vinegar, the crumbs of leavened bread, and a little Honey and boil them altogether till they be thick, and lay that hot to the joint where the Felon is, and that will heal it.   

Doctor Stevens Sovereign Water.  
Take a gallon of good Gascoign wine, then take ●●●ger, Galingal, Cancel, Nutmegs, grains, Gloves, anise seeds, Carraway seeds, of each a drachm, then take Sage, Mints, red Roses, Thyme, Pellitory, Rosemary, wild Thyme, Cammomile, Lavender, of each one handful; then bray both the Spices and the herbs, and put them all into the Wine, and let them stand for twelve hours, divers times stirring them, than still that in a Limbeck, but keep that which you still first by itself, for that is the best, but the other is good also, but not so good as the first.  
The Virtues of this Water are these, It comforteth the spirits Vital, and helpeth the inward diseases which come of cold, and the shaking of the Palsy, that dureth the contraction of sinews, and helpeth the conception of women that be barren, it killeth worms in the body, it cureth the cold cough, it helpeth the toothache, it comforteth the stomach, it cureth the cold Dropsy, it helpeth the stone, it cureth shortly the stinking breath, and who so useth this water enough, but not too much, it preserveth him in good liking making him young.   

Doctor Willoughbies' Water.  
Take Galingal, Cloves, Cubebs, Ginger, Melilot, Cardamome, Mace, Nutmegs, of each a drachm, and of the juice of Celendine half a pint, and mingle all these made in powder with the said juice, and with a pint of good Aqua vitae, and three pints of good white Wine, and put all these together in a still of glass, and let it stand so all night, and on the morrow still it with an easy fire as may be.  
The Virtue is of secret nature, it dissolveth the swelling of the Lungs without any grievance, and the same Lungs being wounded, or perished, it helpeth and comforteth, and it suffereth not the blood to putrify, he shall never need to be let blood that useth this Water, and it suffereth not the heart to be burnt, nor melancholy or phlegm to have dominion above Nature, it also expelleth the Rheum, and purifieth the stomach, it preserveth the visage, and the memory, and destroyeth the Palsy, and if this water be given to a man or woman labouring toward death, one spoonful relieveth: in the Summer time, use once a week fasting the quantity of one spoonful, and in Winter two spoonfuls.   

A Medicine for them that have a pain after their child bed.  
Take Tar and fresh Barrows grease, and boil it together, then take Pigeons dung, and fry it in fresh grease, and put it in a bag.  
For the drink, Take a pint of Malmsey and boil it, and put Bay berries in it, and Sugar, the Bay berries must be of the whitest, and put therein some Sanders.  
Take some fair water, and set it over the fire, and put some ground Malt in it, when they use these things they must keep their bed.   

For Running of the Reins.  
Take Venice Turpentine rolled in Sugar and Rosewater, swallow it in pretty rolls, and put a piece of Scarlet warm to your back.   

For Cod's that be swollen.  
Stamp Rue, and lay thereto.   

To draw an Arrow head, or other Iron out of a Wound.  
Take the juice of Valerian, in the which you shall wet a Tent, and put it into the wound, and lay the same Herb stamped upon it, than your band or binding as appertaineth, and by this means you shall draw out the Iron, and after heal the wound as it requireth.   

A Plaster for a green Wound.  
Take Flower and Milk, and seeth them together till it be thick, then take the white of an Egg, and beat them together, and lay it to the Wound, and that will keep it from rankling.   

For a Laske.  
Take an Egg, and Aqua vitae, and boil it with the Egg till it be dry; the● take Cinnamon and Sugar, and eat it with the Egg.   

For him that hath a bunch or knot in his head, or that hath his head swollen with a fall.  
Take one ounce of Bay Salt, raw Honey three ounces, Turpentine two ounces, intermingle all this well upon the fire, then lay it abroad upon a linen cloth, and thereof make a plaster, the which you shall lay hot to his head, and it will altogether assuage the swelling, and heal it perfectly.   

Against the biting ●f any venomous Beast.  
As soon as the person feeleth himself bit with any venomous beast, or at least, as soon as is possible, let him take green leaves of a Figtree, and press the milk of them three or four times into the Wound: and for this also serveth Mustardseed mingled with Vinegar.   

A perfect Remedy for him that is sore wounded with any Sword or Staff.  
Take Taxus barbatus and stamp it, and take the juice of it, and if the Wound bleed, wipe it and make it clean, washing it with white Wine or water, then lay the said juice upon the Wound, and the herb, whereof you take the juice, upon it, then make your band, and let it abide on a whole day, and you shall see a wonderful effect.   

A Bag to smell unto for Melancholy, or to cause one to sleep.  
Take dry Rose leaves, keep them close in a glass which will keep them sweet, then take powder of Mints, powder of Cloves in a gross powder, and put the same to the Rose leaves, than put all these together in a bag, and take that to bed with you, and it will cause you to sleep, and it is good to smell unto at other times.   

For spitting of Blood.  
Take the juice of Bettony tempered with Goat's Milk, and drink thereof three or four mornings together.   

An Ointment for all Sores, Cuts, Swellings and Heat.  
Take a good quantity of Smallage, and Mallows, and put thereto two pound of Boar's grease, one pound of Butter, and oil of Neat's foot a quantity, stamp them well together, then fry them, and strain them into an earthen pot, and keep it for your use.   

A Salve for a new Hurt.  
Take the whitest Virgins Wax you can get, and melt it in a pan, then put in a quantity of Butter, and Honey, and seeth them together, then strain them into a dish of fair water, and work it in your hands, and make it in a round ball, and so keep it, and when you will use it, work some of it between your hands, and strike it upon a cloth, and lay it upon the Sore, and it will draw it and heal it.   

Against the biting of a mad Dog, and the rage or madness that followeth a man after he is bitten.  
Take the Blossoms or Flowers of wild Thistles dried in the shade, and beaten to powder, give him to drink of that powder in white Wine half a Walnut shell full, and in thrice taking it, he shall be healed.   

Against the grief in the Lungs, and spitting of Blood.  
Take the Herb, called of the Apothecary Vngula Caballina, in English Coltsfoot, incorporate it well with the Lard of a Hog chopped, and a new laid Egg, boil it together in a pan, and give it the Patient to eat, doing this nine mornings, you shall see a marvellous thing, this is also good to make a man fat.   

Against spitting of Blood by reason of some vein broken in the Breast.  
Take Mise-dung beaten into powder as much as will lie upon a groat, and put it in half a glasseful of the juice of Plantam with a little Sugar, and so give the Patient to drink thereof in the morning before breakfast, and at night before he go to bed, continuing the same, it will make him whole and sound.   

For to cleanse the Head.  
Take Pellitory of Spain, and chew the roots three days a good quantity, and it will purge the head, and do away the ache, and Fasten the teeth in the gums.   

A good Remedy against the Pleurisy.  
Open a white Loaf in the middle new baked, and spread it well with treacle on both the halves on the crown side, and heat it at the fire, then lay one of the halves on the place of the disease, and the other half on the other side of the body directly against it, and so bind them, that they lose not no● stir, leaving them so a day and a night, or until the Imposthume break, which I have sometimes seen in two hours or less, than take away the bread, and immediately the Patient will begin to spit and void the putrefaction of the Imposthume, and after he hath slept a little, ye shall give him meat, and with the help of God he shall shortly heal.   

For a Pin or Web in the Eye.  
Take two or three Lice out of one's head, and put them alive into the eye that is grieved, and so close it up, and most assuredly the Lice will suck out the Web in the eye, and will cure it, and come forth without any hurt.   

A Remedy to be used in a Fit of the Stone, when the water stops.  
Take the fresh shells of Snails, the newest will look of a reddish colour, and are best, take out the Snails, and dry the shells with a moderate heat in an oven after the bread is drawn; likewise take Bees and dry them so, and beat them severally into powder, then take twice so much of the Bees powder as the Snails, and mix them well together, keep it close covered in a glass, and when you use it, take as much of this powder as will lie upon a sixpence, and put it into a quarter of a pint of the stilled water of Bean ● ures, and drink it fasting, or upon an empty stomach, and eat nor drink nothing for two or three hours after.  
This is good to cause the party to make urine, and bring away the gravel or stone that causeth the stopping, and hath done very much good.   

A Syrup for the pain in the stomach.  
Take two good handfuls of young Rue, boil it in a quart of good white Wine Vinegar till it be half consumed, so soon as it is through cold strain it, and put to every pint of the liquor a pound and a quarter of loaf-Sugar, and boil it till it come to a Syrup, when you use it, take a good spoonful of this in the morning fasting, and eat nor drink nothing for two or three hours after, it is good for pain in the stomach that proceeds of windy vapours, and is excellent good for the Lungs, and obstructions of the breast.   

Receipts for Bruises, approved by the Lady of Arundel.  
Take black Jet, beat it to powder, and let the Patient drink it every morning in beer till he be well.   

Another for the same.  
Take the sprigs of Oak trees, and put them in paper, roast them, and break them, and drink as much of the powder as will lie upon a sixpence every morning, until the Patient be well.   

To cause easy Labour.  
Take ten or twelve days before her looking six ounces of brown Sugar-candy beaten to powder, a quarter of a pound of Raisins of the Sun stoned, two ounces of Dates unstoned sliced, half an ounce of Annise-seeds bruised, a quarter of an ounce of Cowslip Flowers, one drachm of Rosemary flowers, put these in a fine lawn bag with a flint stone, that it may sink into a pottle of white Wine, let it steep four and twenty hours, and after take of it, in the morning, and at four in the afternoon, and in the evening, the quantity of a wine glass full.   

A Cordial for the Sea.  
Take one ounce of Syrup of Clove-Gill flowers, one drachm of Confectio alebernis, one ounce and a half of borage water, and the like of Mint water, one ounce of Mr. Mountford's water, and as much of Cinnamon water, temper all these together in a Cordial, and take a spoonful at a time when you are at Sea.   

A Plaster to strengthen the Back.  
Take eight yolks of Eggs new laid, one ounce of I rankincense beaten into fine powder, mingle them well together, put in as much Barley flower as will make it thick for a plaster, spread it on leather, lay it to the small of the back, letting it lie nine hours, use four plasters one after another, you must slit the 〈◊〉 in the midst, so as it may not lie 〈◊〉 the b●ck bone.   

A present Remedy for a woman with child, that hath taken harm by fall, or fright, or any mischance.  
To stay the Child and strengthen it, take one ounce of Pickerel jaws, fine beaten and searsed, of Dates stones, and Bole armoniac, of each one ounce, of Sanguis draconis half an ounce, give of these, being well searsed and mingled together, a French Crown weight in Muskadine or Malmsey, and let the woman keep her very warm.   

For a weak Back.  
Take of red Lead half a pound, of white Lead half a pound, boil these in three pints of Salad oil in a Pipkin, stirring them continually with a piece of Iron, until it be of a grey colour, than roll it up in rolls and keep it for your use.   

Oil of Saint john's Wort.  
Take a quart of Salad oil, put thereto a quart of flour of S. John's wort well picked, let them lie therein all the year till the seeds be ripe, the glass must be kept warm, either in the Sun, or in water all the Summer until the seeds be ripe; then put in a quart of S. john's Wort seeds whole, and so let it stand twelve hours, than you must seethe the oil eight hours, the glass being kept open, and the water in the pot full as high as the oil is of height in the glass, then when it is cold strain it, that the seeds may remain, not in the oil, and then put up the oil for your use.   

A green Salve for an old Sore.  
Take a handful of groundsel, as much Housleek, of Marigold leaves a handful, pick and wipe these Herbs clean, but wash them not, then beat all these Herbs in a wooden boul, as small as is possible, then strain out all the juice, and put in a quantity of Hog's grease, as much as two eggs, beat all these together again, and then put in the juice again, and put in 10 Eggs, yolks and whites, and five spoonfuls of English honey, and as much wheat flower, as will make all this as thick as a salve, and so stir it very well together, and put it close up in a pot, that it take no air, and so keep it for your use.   

A most Excellent powder for the Colic and Stone.  
You must take it morning and evening before you go to bed, Sperma ceti one ounce and half, Cloves and Mace one quarter of an ounce, anise seeds and ●●●stone of each two ounces, Cinnamon and small Pepper, of each one quarter of an ounce, Date stones a quarter of an ounce, Liquorice, Fennel, Red Sage, Bay berries, of each three quarters of an ounce, Acorns one quarter and half of an ounce, Lily roots two drachms, the white of Oyster shells burned in the fire one quarter of an ounce; beat all these into fine powder, and drink as much thereof in Ale or Beer, as will lie on a sixpence, and fast one hour or two after it: If the part●e be so●e grieved, take one handful of Parsely, and seeth it in Ale until half be s●d away, with twenty or thirty Prunes therein strained, and put thereto two spoonfuls of this powder, and drink it mornings and evenings somewhat warm.   

A present Remedy for the Running of the Reins.  
Take an ounce of Nutmegs, half an ounce of Mastic, then slice the Nutmegs, and put them in steep in Rose Vinegar all one night, then lay them in a dish to dry before the fire, then take the Mastic and lay it in Papers, and beat it with a hammer very small and put a little Coral well beaten unto it, and as much Ambergris, then mingle these things together with Sugar, and make it pleasant to eat, and so take a good quantity morning and evening.   

A Salve for a green Wound.  
Take two handfuls of Water Dittanie, two handfuls of Rosemary shred very small, a quarter of a pint of Turpentine, half a pound of yellow Wax, a quart of Salad oil, half a pint of white Wine, boil all these together, while the white Wine be quite consumed, than it will be green, and come to the height of a Salve.   

A proved Medicine for a burning or scalding by lightning or otherwise.  
Take Hog's grease, or Sheep's Treacles, and Alehoose, beat these very well together, then take more Hog's grease, and boil it to a Salve.   

To use it.  
Anoint the place grieved with this ointment, and then lay upon the sore so anointed Colewort leaves, which must be boiled very soft in water, and the strings made smooth, with beating them with a pestle.   

A Powder for the green Sickness, approved with very good success upon many.  
Take of Cloves, Mace, Nutmegs, of each one quarter of an ounce, beat them severally, and then altogether very well, fine Sugar very small beaten one quarter of a pound, and then mix and beat them all four together, Pearl the fixed part of half an ounce very finely beaten, mingle it with the rest, and beat them altogether again, the filing of Steel or Iron one ounce and a quarter, sift it very fine, and mingle it with the rest, but if so small a quantity will not serve, add a quarter more of the mettle, let it be sifted before you weigh it, but if all this will not serve the turn, put in a little Rhubarb, or a little Alexakatrina.   

The manner of using this powder.  
In the morning when you rise take half a spoonful of it, take as much at four a clock in the afternoon, and as much when you go to bed, walk or stir much after the first take of it, I mean every morning and evening, fast one hour after the taking of it, or more, and then eat some sugar sops or thin broth.   

The Patients Diet.  
She must forbear Oatmeal in broth or any other thing, Cheese, Eggs, Custards, or any stopping meat. Take care that this be not given to any woman that hath conceived, or is with child.   

A Drink to staunch blood inwardly.  
Take the juice of one handful of Shepherd's purse, of Parsley, and Five-finger, of each as much, take five flips of Egrimony, strain all these juices into the milk of a red Cow, and drink thereof early and late warm.   

A Powder to keep the Teeth clean, and from Wormeaten.  
Take Rosemary burned to ashes, Cuttles Bone, Hartshorn burned to powder, Sal gemmae twelve penny weight, the flowers of Pomegranates, White Coral, of each six penny weight, make all these in powder, and with a little Rosewater and a Sage leaf rub the Teeth.   

A Salve to heal all manner of Sores and Cuts.  
Take one pint of Turpentine, one pint of Oil olive, a quarter of a pint of running water, nine branches of Rosemary, one ounce of unwrought Wax, two ounces of Roset, seeth all these together in a little pan over the fire, let it seeth until there arise a little white scum upon it, then stir it with a stick, suffering it to boil until one quarter be consumed, then take it from the fire, strain it through a course cloth, but it must be done quickly after it be taken from the fire for cooling, after you have strained it into an earthen pot, let it cool, and keep it for your use.   

To make Oil of Sage good for the grief in any joint, or for any ache.  
Take Sage and Parsley, seeth them in oil Olive, till it be thick and green.   

A Medicine to purge and amend the Heart, Stomach, Spleen, Liver, Lungs, and Brain.  
Take Alexander, Water-cresses, young Mallows, Borage, and Fennel roots pared, Mercury, Heart's tongue, and Clarie, and make of these Pottage.   

To drive infectious Diseases from the Heart.  
Take of Mithridate, and Centurie, of each two ounces, eight spoonfuls of Dragon water, one pint of White wine, seven spoonfuls of Aqua vitae, boil altogether a little, strain it, than set it on the fire again a little while, and drink of it morning and evening.   

For the Toothache.  
Take Pepper, and Grains, of each one ounce, bruise them, and compound them with the water of the diseased, and make it of a good thickness, and lay it outwards on the cheek, against the place grieved, and it will help it for ever after.   

Another.  
Take dried Sage, make powder of it burned Alum, Bay Salt dried make all in fine powder, and lay it to the tooth where the pain is, and also rub the gums with it   

For the Strangullion or the Stone.  
Take the inner rind of a young ash, between two or three years of growth, dry it to powder, and drink of it as much at once, as will lie on a sixpence in Ale or White wine, and it will bring present remedy: The party must be kept warm two hours after it.   

For the Stone.  
Take the stone that groweth within the gall of an Ox, grate it, and drink of it in White wine, as much as will lie upon a sixpence at once, for want of white wine make a posset of Ale, and clarify the Ale from the curd, then boil one handful of Pellitory therein, and drink of the powder with it.   

For the Black Jaundice.  
Take earthen Worms, wash them in white Wine then dry them, and beat them into powder, and put to a little Saffron, and drink it in beer.   

A drawing Salve for an old Sore.  
Take Rosin half a pound beaten to powder, Sheep's tallow, one quarter of a pound, melt them together, and pour them into a Basin of water, and when they begin to cool a little, work them well with your hands in the water, and out of the water, drawing of it up and down the space of one hour till it be very white, then make it up in rolls, and reserve it to strike thin Plasters upon old Sores.   

A Water to wash Sores withal.  
Take Wormwood, Sage, Plantain leaves, of each one handful, Alum two ounces, Honey two saucers full, boil all these together in three pints of water, till half be sod away, then strain it, and reserve that liquor to wash the sore withal.   

A Medicine to cure the Garget in the Throat.  
Take a pint of May butter, and put it on the fire in a postnet, and put into it of the inner bark of Elder one good handful, and some Daisy roots, seeth it to half the quantity, and strain it, and so keep it cool, take this Ointment, and anoint your throat, then take the ointment, and strike a long plaster with it very thick of the Ointment, then strike upon the Ointment the best Jane treacle, and upon that strew gross Pepper very thick, strike it on with a knife, warm the plaster, and bind it round your throat t● your ears, renew it once a day with the Ointment, and the treacle and Pepper, and lay it on again; Before you use this Ointment, scour the mouth and throat with the powder of Roch Allom burned, mix it with the powder of Madder or Pepper.   

For the Hearing.  
Take one Onion, take the core out of it, fill it with Pepper, slice it in the midst, being first wrapped in Paper, and roasted in the Embers, lay it to each ear.   

For a dead Child in a Woman's Body.  
Take the juice of Hyssop, temper it in warm water, and give it to the Woman to drink.   

For a Woman that hath her Flowers too much.  
Take a Hare's foot, and burn it, make powder of it, and let her drink it with stale Ale.   

A Medicine for the Gout.  
Take Tetberrie roots, and wash and scrape them clean, and slice them thin, then take the grease of a Barrow hog, the quantity of either alike, then take an earthen pot, then lay a lane of grease in the bottom, than a lane of Roots, than the grease again, and so Roots and grease till the pot be full, then stop the pot very close, and set it in a dunghill one and twenty days, then beat it altogether in a boul, then boil it a good while, then strain it, and put in a pennyworth of Aqua vitae, then anoint the place grieved, very warm against the fire.   

A Diet drink for the running Gout, ache in the joints, and for all infections.  
Set seven quarts of Water on the fire, and when it boileth, put therein four ounces of Sarsaparilla bruised, and let it boil two hours very softly, close stopped, or covered, then put in four ounces of Seine, three ounces of Liquorice bruised, of St●●ados, Hermodactill, Epithymum, and of Cammomile flours, of every one half an ounce, and so boil all these two hours very softly, then strain it, and keep it in a close vessel close stopped: when it is cold, then boil again all the aforesaid Ingredients in seven quarts of Water, four hours with a soft fire close covered, then strain it, and keep it as the other by itself, and take of the first a good draught one hour before you arise in the morning, and a draught at the beginning of dinner, and another at supper, and going to bed, and and at all other times, drink of the latter when you lift, and eat no meat but dry roasted Mutton, Capon, Rabbit, without Salt, and not basted, but to your Breakfast, a poch Egg, no bread but Biscuit, or dried crust, and at night Raisins of the Sun, and biscuit Bread, drink no other drink but this.   

A Plaster to heal any Sore.  
Take of Sage, Herbgrace, of each a like quantity, Ribwort, Plantain, and Dasie roots, more than half so much of each of them as of the other, with Wax, fresh grease, and Rosin, make it a salve, if the flesh grow proud, then put always upon the plaster, before you lay it to the sore, burnt Alum, and it will correct the flesh.   

To cause a woman to have her Sickness.  
Take agrimony, Motherwort, Avens, and Parsley, shred them small with Oatmeal, make Pottage of them with Pork, let her eat the Pottage, but not the Pork.   

For the Stone.  
Take the green Weed of the Sea, which is brought with Oysters, wash it, and dry it to powder, drink it with Malmsey fasting.   

To kill Worms.  
Take Alexakatrina two ounces, let it stand in a quart of Malmsie eight hours, drink of it morning and evening.   

For a hot Rheum in the Head.  
Take Rosewater, Vinegar, and Salad Oil, mix them well together, and lay it to the head warm.   

For a Lask.  
Take the nether jaw of a Pike, seeth it to powder and drink it.   

For an Itch or dry scurs of the Body.  
Take Elecampane roots or leaves, stamp them and fry them with fresh grease, strain it into a dish, and anoint the Patient.   

For one that is bruised with a Fall.  
Take Horse dung, and Sheep's suet, boil them together, and apply it to the same place, being laid upon a cloth.   

For the Emeroids.  
Take Hops and Vinegar, fry them together, and put it into a little bag, and lay it as hot as it may be endured to the Fundament, divers bags one after another, and let one continue at it.   

For one that is burned with Gunpowder, or otherwise.  
Take one handful of Groundsel, twelve heads of Housleek, one pint of Goose-dung, as much Chickens dung, of the newest that may be gotten, stamp the Herbs as small as you can, than put the dung into a mortar, temper them together with a pottle of Boar's grease, labour them together half an hour, and strain it through a Canvas bag with a cleft stick into an earthen pan, and use it when need requireth, it will last two year.   

To heal a Prick with a Nail or a Thorn.  
Take two handfuls of Salendine, as much Orpen, cut it small, and boil it with oil Olive, and unwrought Wax, then strain it and use it.   

To stop the Bleeding of a Cut or Wound.  
Take Hop, stamp it, and put it into the wound, if hop will not do it, then put to it Vinegar with the Hop.   

For a Scald.  
Take the leaves of ground ●●ie, three handfuls, Housleek one handful, wash them, and stamp them in a stone mortar very small, and as you stamp them, put in one pint of Cream by little and little, then strain it, and put it in a pot with a feather, take of this and anoint the scalded place, and then wet a linen cloth in the same Ointment, and lay it on the place, and over that roll other clothes.   

An Ointment for a Tetter.  
Take Sal armoniac one ounce, beat it into fine powder, then mix it with Soap, and fresh Grease, of each two ounces, make an Ointment, and anoint the place.   

For the singing in the Head.  
Take one Onion, cut out the core, and fill that place with the powder of Cummin, and the juice of Rue, set on the top again, and roast the Onion in embers, than put away the outside, and put in a cloth, wring out the Juice, take black wol and dip it in, put this in thine c●re where the singing is, and if it be on both sides, then serve one after another.   

A Drink for one that is weak, and misdoubting a Consumption.  
Take three handfuls of Rosemary, bruise it a little, and close it in paste, bake it in an Oven until it be well dried, then cut the paste, and take forth the Rosemary, infuse it in two quarts of Claret Wine, with two ounces of good treacle, one ounce of Nutmegs, of Cinnamon, and Ginger, of each half an ounce bruised, let them stand infused two nights and one day, then distil it in a Limbeck, drink hereof one spoonful or two next your heart.   

A Drink for the Plague.  
Take red Sage, Hearb-grace, Elder leaves, red Briar leaves, of each one handful, stamp them and strain them with a quart of white Wine, and then put to it Aqua vitae and Ginger, drink hereof every morning one spoonful nine mornings together, and it will preserve you.   

For a Bruise or Stitch.  
Take the kernels of Walnuts and small-nuts, Figs, Rue, of each one handful, white Salt the quantity of one Walnut, one race of Ginger, one spoonful of Honey, beat them altogether very fine, and eat of it three or four times every day, make a plaster of it, and lay it to the place grieved.   

A Drink for one that hath a Rupture.  
Take Comfery one good handful, wild Daisy roots as much, and the like of knotted Grass, stamp all these together, and strain it with Malmsey, and give it to the Patient to drink morning and evening nine days bloud-warm: If it be a man that hath been long so, he must lie nine days upon his back, and stir as little as he can: If he be a child, he must be kept so much lying as you may for nine days; if you think the drink too strong for the child, give it him but five days in Malmsey, and the rest in stale Ale; have care that the party have a good Truss, and keep him trussed one whole year at the least.   

A Plaster for a Rupture.  
Take the juice of Comfery, wild Daisy roots, and knotted Grass, of each a like quantity, fresh Butter, and unwrought Wax, of each a like quantity, clarify them severally, then take of the root of Comfery, dry it, and make powder of it; take the powder of Anniseseed, and Cummin-seed, but twice as much Cumminseed as Anniseseed, boil these powders in the Butter and unwrought Wax upon a soft fire a good while together, then put in your juice, and let it boil one walm or two, then take it from the fire, and stir it altogether till it be cold, take hereof, and spread it, and lay it to his Cod's as hot as he can suffer it, and use this till he be whole: this plaster is most excellent for a Child that is burst at the Navel.   

Gratiosa Cura. A Water for a Cut or a Sore.  
Take Honeysuckles the knots nipped off, flowers of Celendine, flowers of red Sage, of each three spoonfuls, Five-finger, Camphery such as is to knit bones, Daisies with the roots thereon, Ladder of Heaven, blossoms of Rosemary, Setwell, Hearbgrace, Smalledge, red Roses with the knots on, or else red Rosecakes, Adder-tongue, of each of these one handful, seeth all together in six gallons of water that runneth towards the East, until two gallons be sod in, then strain them, and put to the water three quarts of English Honey, one pound of Roch Alum, one pennyworth of Madder, one pennyworth of long Pepper, seeth all together until one gallon be consumed, then cleanse the water.   

For the Wind Colic.  
Take the flowers of Walnuts, and dry them to powder, and take of them in your Ale, or Beer, or in your Broth, as you like best, and it will help you.   

To make a sovereign Oil of a Fox, for the numb Palsy.  
Take a Fox new killed, cased, and bowelled, then put into the body, of Dill, Mugwort, Camomile, Campits, Southernwood, red Sage, Origanum, Hop,, Staecad, Rosemary, Costmary, Cowslip flowers, Balm, Bettony, sweet-Majoram, of each a good handful, chop them small, and put thereto of the best Oil of Castor, Dill, and Camomile, of each four ounces, mix the Herbs and Oils together, and strew over them Aphronitum a good handful, put them all into the Fox, and sow up his belly close, and with a quick fire roast him, and the Oil that droppeth out is a most singular Oil for all Palsies or numbness. Approved.   

To comfort the Brain, and procure sleep.  
Take brown bread crumbs the quantity of one Walnut, one Nutmeg beaten to powder, one drachm of Cinnamon, put these into a Napkin, with two spoonfuls of Vinegar, four spoonfuls of Rosewater, and one of woman's milk.   

For the weakness in the Back.  
Take the Pith of an Ox back, put it into a pottle of water, then seeth it to a quart, then take a handful of Comphelly, one handful of knotted Grass, one handful of Shepherd spurse, put these into a quart of water, boil them unto a pint, with six Dates boiled therein.   

For a Canker in any part of the Body.  
Take filbert Nut leaves, Lavender-cotton, Southernwood, Wormwood, Sage, Woodbine leaves, sweet-Bryar leaves, of each a like quantity, of Alum, and Honey, a good quantity, seeth all these till they be half sodden, wash the sore with it.   

For an old Bruise.  
Take one spoonful of the juice of tansy, and as much Nip, two pennyworth of Sperma Ceti, put it into a little Ale, and drink it.   

Oil of Foxes, or Badgers, for Ache in the Joints, the Sciatica, diseases of the Sinews, and pains of the Reins and Back.  
Take a live Fox, or Badger, of a middle age, of a full body, well fed, and fat, kill him, bowel him, and skin him, some take not out his bowels, but only his excrements in his guts, because his guts have much grease about them, break his bones small that you may have all the marrow, this done, set him a boiling in salt Brine, and Sea water, and salt water, of each a ●●nt and a half, of Oil three pints, of salt three ounces, in the end of the decoction put thereto the leaves of Sage, Rosemary, Dill, Origany, Majoram, and Juniper Berries, and when he is so sodden as that his bones and flesh do part in sunder, strain all through a strainer, and keep it in a vessel to make Linaments for the ache in the joints, the Sciatica, diseases of the Sinews, and pains of the reins and back.   

To make the Leaden Plaster.  
Take two pound and four ounces of oil Olive of the best, of good red Lead one pound, white Lead one pound very well beaten into dust, twelve ounces of Spanish Soap, and incorporate all these well together in an earthen pot well glazed before you put them to boil, and when they are well incorporated that the Soap cometh upward, put it upon a small fire of coals, continuing the fire for the space of one hour and a half, still stirring it with an Iron Ball upon the end of a stick, then make the fire somewhat bigger, until the redness be turned into a grey colour, but you must not leave stirring it till the matter be turned into the colour of oil, or somewhat darker, then drop of it upon a wooden trencher, and if it cleave not to the finger it is enough, then make it up into rolls, it will keep 20 years, the older the better.   

The Virtue of the Plaster.  
The same being laid upon the stomach provoketh appetite, it taketh away any grief in the stomach, being laid on the Belly is a present remedy for the Colic, and laid unto the reins of the Back, it is good for the bloody Flux, the running of the Reins, the heat of the Kidneys, and weakness of the back, the same healeth all swellings, bruises, and taketh away ache, it breaks Felons, bushes, and other Imposthumes, and healeth them, the same draweth out any running humour without breaking the skin, and being applied to the fundament, it healeth any disease there growing, being laid on the head is good for the Wula, it helpeth the headache, and is good for the eyes.   

For a pricking of a Thorn.  
take fine Wheat flower bolted, temper it with Wine, and seeth it thick, lay it hot to the sore.   

A Medicine for the Plague.  
Take a pint of Malmsie, and burn it well, then take about six spoonfuls thereof, and put to the quantity of a Nutmeg, of good treacle, and so much spice grains beaten, as you can take up with the tops of your two fingers, mix it together and let the party sick drink it bloud-warm, if he be infected it will procure him to cast, which if he do, give him as much more, and so still again and again, observing still some quantity, till the party leave casting, and so after he will be well, if he cast not at all, once taking is enough, and probably it is not the sickness; after the party hath left casting, it is good to take a competent draught of burnt Malmsie alone with treacle and grains, it will comfort much.   

Another Medicine for the Plague.  
Take of Setwel grated one roo● of Jane treacle two spoonfuls, of wine Vinegar, three spoonfuls, of fair water three spoonfuls, make all these more then luke warm, and drink them off at once well steeped together, sweat after this six or seven hours, and it will bring forth the Plague sore.   

To break the Plague Sore.  
Lay a roasted Onion, also seeth a white Lily root in milk, till it be as thick as a 〈◊〉, and lay it to the same, if these full, lance the sore, and so draw it, and heal it with salves for Botches, or Biles.   

To make a Salve to dress any Wound.  
Take Rosin and Wax of each half a pound, of Dear Suet, and Frankincense, of each one quarter of a pound, of Mastic in powder one ounce, boil all these in a pint of white Wine half an hour with a soft fire, and stir it in the boiling, that it run not over, then take it from the fire, and put thereto half an ounce of Camphire in powder, when it is almost cold put there ● one quarter of a pound of Turpentine after all these be mingled together, then put it into white Wine, and wash it as you wash butter, and then as it cools make it up in rolls.   

A most excellent Water for sore eyes.  
Take a quart of spring water set it upon the fire in an earthen Pipkin, then put into it three spoonfuls of White salt, and one spoonful of white Coperas, then boil them a quarter of an hour, scum it as it doth boil, then strain it through a fine linen cloth, and keep it for your use.  
When you take it you must lie down upon the bed, and drop two drops of it into your eye, so rest one quarter of an hour, not wiping your eyes, and use it as often as need shall require.  
If the eye have any Pearl or Film growing upon it, then take a handful of red double Daisy leaves, and stamp them and strain them through a linen cloth, and drop thereof one drop into your eye, using it three times.   

A Plaster for one that is bruised.  
Take half a pint of Salad oil, or Neats-foot oil, half a pint of English Honey, two or three pennyworth of Turpentine, a good quantity of Hog's grease, two or three pennyworth of Bole Armoniac, half a pint of strong wine Vinegar, half a dozen of Eggshells, and all beaten very small, one handful of white Salt, put all these together into an earthen pot, and stir and mingle them together exceedingly well, then as much Bean flower, or Wheat flour as will thicken it plasterwise, then with your hand strike it on the grieved place once a day, and by Gods help it will ease any sore that cometh by means of striking, wrinching, bruising, or other kind of swelling that proceedeth of evil humours.   

Balm Water for a Surfeit.  
Take two gallons of strong Ale, and one quart of Sack, take four pound of young Balm leaves, and shred them, then take one pound of anise seeds, and as much Liquorice beaten to powder, put them all into the Ale and Sack, to steep twelve hours, after put it into a Limbeck, and so still it, it is good for a Surfeit of of choler, for to comfort the heart, and for an Ague.   

A Restorative Water in Sickness, the Patient being weak.  
Take three pints of very good new Milk, and put thereto one pint of very good red Wine, the yolks of twenty four eggs, and beat them together, that done, put in as much fine Manchet as shall suck up the Milk and Wine, than put the same into a fair stillatory, and still it with a soaking fire, and take a spoonful of this water in your Pottage or drink, and this in one or two months will prevent the Consumption.   

To make a Candle to prevent the Lask.  
Take half a pound of unblanched Almonds, stamp them, and strain it into a of Ale, and set it on the fire, then take the yolks of four Eggs, and make it for a candle, and so season it with a good quantity of Cinnamon and Sugar, and eat it every morning at breakfast.   

For one that cannot make Water, and to break the Stone.  
Pair a Radish root, and slice it thin, and put it into a pint of white Wine, and let it infuse six or seven hours, then strain it, and set it one the fire, and put thereto one Parsley root, and one spoonful of Parsley seed, and half a handful of Pellitory of the wall, and seeth it until half be wasted, and give it lukewarm to drink.   

The Diet against Melancholy.  
Take Seine eight ounces, Rhubarb six drachms, Po●podie of the Oak, Sarsparilla, and Madder roots of each four ounces, anise seeds, Fennel seeds, Epithim●m, of each one ounce, Mace, Cloves, and Nutmegs, of each two ounces, agrimony, Scabies, and red Dock roots, of each one handful, make them all small, and put it into a long narrow bag of boulter, hang it in a vessel of Ale that containeth six gallons, when it is a week old, drink it morning and evening for the space of one fortnight, keep you all that time warm, and a good diet.   

A Syrup to open the Liver.  
Take Lungwort, Maidenhair, agrimony, Scabios, of each one handful, Chamepitis, Hyssop, of each a dozen Crops, Endive and Succory, of each three or four leaves, of young Fennel and Parsley, of each one root, one stick of Liquorice, one spoonful of Barberies clean washed, one spoonful of anise seeds, twenty Raisins of the Sun stoned, boil all these in a pottle of water to a quart, then strain it, and put thereto of the best Sugar one quarter of a pound, conserve of Violets one ounce, and so boil it as long as any scunt ariseth, then strain it again, and use this very warm.   

For one that cannot make Water.  
Take the seeds of Parsley, of red Fennel, of Saxifrage, of caraways, of the kernels of Hippolito Berries, of each a like quantity, put in some powder of Jet, mingle these, being beaten to powder, well together, and drink it in stale Ale lukewarm.   

To make Aqua Composita.  
Take of Anniseseeds, and Licorice bruised, of each half a pound, Thyme, and Fennel, of each half a handful, Calamint two handfuls, Coriander, and Carrawayseeds bruised, of each two ounces, Rosemary, and Sage, of each half a handful, infuse these a whole night in three gallons of red Wine, or strong Ale, than still it in a Limbeck with a soft fire,   

An Ointment for any Swelling.  
Take of marsh Mallows, of Wormwood, of Smallage, of each one handful, boil it with one pound of the grease of a barrow Hog until it be very green, then strain it, and keep it very close. Lady Pawlet.   

A Plaster for the Back.  
Take half a pint of Oil of Roses, four ounces of white Lead ground into fine powder, put your Oil into a clean Posnet, and set it on the fire, and when it is warm put in your white Lead, ever stirring it, then put into it of your Wax one quarter, stir it until it be black, then take it from the fire, and in the cooling put thereto two pennyworth of Camphire, of white Sanders, and yellow Sanders, of each the weight of fourpence, fine Bole, and Terra sigillata, of each two penny weight in fine powder all, still stirring it till it be almost cold, and so make it up in rolls: use it as need requires, for all weakness, wasting, or heat in the Kidneys. Cranish.   

To make Oil of Swallows.  
Take one handful of Mother-Thyme, of Lavender-cotton, and Strawberry leaves, of each a like, four Swallows, feathers and altogether well bruised, three ounces of Salad Oil, beat the Herbs, and the Swallows, feathers, and altogether, until they be so small that you can see no feathers, then put in the Oil, and stir them well together, and seeth them in a posnet, and strain them through a canvas cloth, and so keep it for your use.   

For a Thorn, Felon, or Prick.  
Take the juce of Fetherfew, of Smallage, of each one Saucer full, put to it as much wheat of Flour as will make it somewhat thick, and put to it of good black Soap the quantity of one Walnut, mingle them together, and lay them to the sore   

A Drink for one that hath a Rupture.  
Take of Comfilli, otherwise called Bonesel, a pretty handful, of Woodbitten as much, Bread, Plantain, and leaves, of Cammock somewhat more than a handful, of Vervoin as much as of the Cammock, of Daisy roots a small quantity, of Elder tops, or young buds, the least quantity, stamp all these together, and put unto them, being stamped, one pint of pure white Wine, then strain it, and drink of it morning and evening, one hour or more before breakfast or supper, a good draught bloud-warm.  
If it be a sucking Child, let the Nurse drink posset-ale of the aforesaid drink, and let the Child suck immediately: If it be an old body, let him take it lying in his bed nine days, if it may be conveniently, or otherwise to use no straining.   

For the Lask, or Flux.  
Take one quart of red Wine, as much running water, one ounce of Cinnamon, seeth these half away, and give the Patient six spoonfuls to drink morning and evening, if you think it be too harsh, put in a piece of Sugar.   

A Lotion water for the Canker.  
Take one gallon of pure Water, four handfuls of Woodbine, of Marigolds, and Tetsal, of each two handfuls, of Celendine, Rue, Sage, and Egremony, of each one handful, boil all these to a quart, then strain it, and put thereto two great spoonfuls of the best English Honey, and one ounce of roch Alum, boil them all again as long as any scum ariseth, then take it off, and put it in a close bottle, and use it bloud-warm when need requireth.   

For the Mother.  
Take three or four handfuls of Ferne that groweth upon a house, seeth it in Rhenish wine till it be well sodden, then put it in a linen cloth, and lay it to her Navel, as hot as she may suffer it, four or five times.   

A Water for an old Sore.  
Take Honeysuckles, water Bettony, Rosemary, Sage, Violet leaves, Elder leaves, cut them all small together, and seeth them in a quart of running water, put thereto two spoonfuls of Honey, and a little Alum.   

For one that hath a great heat in his Temples, or that cannot sleep.  
Take the juice of Houseleeck, and of Lettuce, of each one spoonful, of woman's milk six spoonfuls, put them together, and set them upon a Chafingdish of coals, and put thereto a piece of Rose-cake, and lay it to your Temples.   

To quench or slack your thirst.  
Take one quart of running Water out of the Brook, seeth it, and scum it, put thereto five or six spoonfuls of Vinegar, a good quantity of Sugar and Cinnamon, three or four Cloves bruised, drink it lukewarm.   

For one that hath a great heat in his Hands and Stomach.  
Take four Eggs, roast them hard, peel them, lay them in Vinegar three or four hours, then let the sick man hold in either hand one of them, and after some space change them and take the other, and it will allay the heat.   

Against all Aches, and especially of a Woman's Breast.  
Take Milk, and Rose leaves, and set them on the fire, put thereto Oatmeal, and Oil of Roses, boil them till they be thick, and lay it hot under the sore, and renew it so till it be always hot.   

For the Ptisick and dry Cough.  
Take the Lungs of a Fox, beat them to powder, take of Licorice, and Sugar-candy, a good quantity, a small quantity of Cummin, mix these all well together, and put them in a Bladder, and eat of it as often as you think good in the day.   

To take away Warts.  
Take Snails that have shells, pick them, and with the juice that cometh from them rub the Wart every day for the space of seven or eight days, and it will destroy then.   

A perfect Water for the sight.  
Take Sage, Fennel, Vervin, Bettony, Eyebright, Pimpernel, Cinquefoil, and Hearbgrace, lay all these in white Wine one night, still it in a Stillitory of glass, this water will restore the sight of one that was blind three years before.   

To restore the Hearing.  
Take Rue, Rosemary, Sage, Vervin, Majoram, of each one handful, of Camomile two handfuls, stamp them, and mould them in Rye dough, make thereof one loaf, bake it as other bread, and when it is baked break it in the midst, and as hot as may be suffered bind it to your ears, and keep them warm and close one day or more, after it be taken away forbear ye to take cold.   

For a Felon in the Joints.  
Take Rue, Fetherfew, Boar's grease, Leaven, Salt, Honey, six leaves of Sage, shred them altogether small, then-beat them together, and lay it to the sore place.   

To comfort the Brains, and to procure sleep.  
Take a red Rose cake, three spoonfuls of white wine Vinegar, the white of one Egg, three spoonfuls of Woman's milk, set all these one a chafingdish of coals, heat them, and lay the Rose cake upon the dish, and let them heat together, then take one Nutmeg and show it on the Cake, than put it betwixt two clothes, and lay it to your forehead as warm as you may suffer it.   

A Medicine for a sore head with a Scald.  
Take one peck of Shoemaker's shreds, set them over the fire in a Brass pan, put water to them, and seeth them so long as any Oil will arise, and evermore be scumming off the Oil, then take Plantain, Ribwort, Housleek leaves, ground Ivy, knotted grass, wild borage, Tutsan, herb Bennet, Smallage, Setwel leaves, of every one a like quantity, and beat them in a mortar and strain them, then take half a pennyworth of Rosin, half a pennyworth of Alum, a little Virgin's Wax, beat them, and put them into a pan, and set it over the fire, put thereto the Herbs and the Oil, let them seethe till all be melted, then strain them into a pan, and stir them till they be cold, and put it into a box for your use, when you dress your head, heat a little in a saucer, anoint it every day twice, pull out the hairs that stand upright, and with linen cloth wipe away the corruption.   

A Salve for a green Wound, or old Sore.  
Take the leaves of green Tobacco two pounds, of Valerian two pound, beat them very small, then strain them, and take the juice thereof, put one pound of yellow Wax, one pound of Rosin, one pound of Dear suet, boil them together till they be very green, and when it is half cold, put to it a quarter of a pound of Turpentine, and keep it for your use.   

For the running of the Reins, Approved.  
Take the Rows of red Herrings, dry them upon the coals, till they will beat to powder, then give it to the Patient to drink in the morning fasting, as much as will lye upon a shilling in five spoonfuls of Ale or Wine, be he never so weak.   

For the burning and pricking in the Soles of the Feet.  
Take half a pound of Barrows grease, two good handfuls of Mugwort chopped very small, boil it with the Barrows grease upon a soft fire, by the space of four hours, then strain it from the Mugwort, and put it up in an earthen thing for your use, and anoint your feet as you go to bed.   

A Medicine for any Heat, Burning, or Scalding: Approved.  
Take half a pint of the best cream you can get, and set it in a fair Posnet upon the fire than take two good handfuls of Daisy roots, leaves and all clean washed, and very finely shred, put them into the same Possnet, and boil it upon the fire, until it be a clear ointment, then strain it through a cloth, and keep it for your use.   

To make Aqua composita to drink for a Surfeit, or a cold Stomach, and to avoid phlegm, and glut from Stomach.  
Take one handful of Rosemary, one good root of Elecampane, one handful of Hop, half a handful of Thyme, half a handful of Sage, six good crops of red Mints, and as much of Pennieroyal, half a handful of Horehound, six crops of Majoram, two ounces of Licorice well bruised, and so much of anise seeds, then take three gallons of strong Ale, and put all the aforesaid things, Ale and Herbs into a brass pot, than set them upon the fire, and set your Limbeck upon it, and stop it close with paste, that there come no air out, and so keep it with a soft fire, as other Aqua vitae.   

For an ache in any Joint.  
Take clarified Butter a quarter of a pound, of Cummin one pound, Black Soap a quarter of a pound, one handful of Rue, Sheep's suet ℥ two. Bay Salt one spoonful, bray these together, then fry them with the gall of an Ox, spread it on a Plaster, and lay it on as hot as you can, and let it lie seven days.   

A Plaster to lay to the head, for a Rheum which runneth at the Eyes.  
Take the powder of Rose-leaves, Rose-water, and betony water, of each a like quantity, and a little Vinegar, put your powders into the Water and Vinegar, stir them and temper them, and make them in a Plaster, and put to it a little powder of Terra sigillata.   

A Water to be used with the Plaster abovesaid for the same purpose.  
Take one quart of new Milk, two pound of green Fennel, a quarter of a pound of Eyebright, put the Herbs and Milk into a stillatory, cast half an ounce of Camphire thereon, and with this Water, wash your eyes and temples.   

For the Emeroids, Approved.  
Take a piece of tawny cloth, burn it in a frying pan to powder, then beat it in a Mortar as fine as may be, searce it, then lay it on a brown Paper, and with spittle make it Plasterwise, and lay it to the place, and truss it up with clothes.   

To break any Sore.  
Take hot bread to the quantity of a farthing loaf, grate it, put thereto Salad oil three or four spoonfuls, and a pint of Milk, and seeth them together to a good thickness, spread it on a cloth and lay it to the sore, in stead of Salad oil, you may use Dear suet.   

A Bath for an ache in the Back, and Limbs.  
Take Mugwort, Vervin, Fetherfue, Dill, Rosemary, Burnet, tunhoof, Horehound, and white Mints, Senkil and Sage, of each one handful, seeth all these in four gallons of running water, and let it seeth till one gallon be wasted, then bathe your legs with it five nights together.   

A Medicine for any joint that is numb with any ache, Approved.  
Take Virgin Wax one ounce, Verdigrease half a quarter of an ounce, Brimstone, Soap, oil of Eggs, of Alum, of Honey, of each a like quantity, temper them altogether, and lay it upon the place grieved somewhat warm.   

A Medicine for a Felon of any Finger.  
Take as much grey Salt as an Egg, wind it in grey Paper, lay it in the Embers a quarter of an hour, then beat it in a mortar very fine, then take the yoalk of a new laid egg, beat it with this powder, until it be very stiff, spread it upon a cloth, lay it upon the joint grieved twenty four hours, and so dress it three times.   

For a Boil or Push.  
Take the yolk of a new laid Egg, a little English Honey, put it into the shell to the yolk, put in as much wheat meal as will make it to spread, then take one branch of Rue, and one of Fetherfew, shred them very fine, and put it to the same Medicine, stir them very well together, spread it upon a piece of leather, and lay it to the place gieved.   

An Electuary to cause good digestion, and to comfort the Stomach.  
Take Setwel, and Galingal, of each three slices, Nutmegs, Ginger, and Cinnamon, of each two slices, three Berberries sliced fine and husked, three slices of Liquorice, half a spoonful of anise seeds clean dusted, one long Pepper cut small, white Pepper six grains, as much black Pepper, beat them all into a gross powder, than put thereto two grains of Musk, one grain of Amber grease, then take Mint water and Sugar, boil them together, and when they are come to the right perfection of thickness, put in those Powders above mentioned in the cooling, with a little conserve of Rosemary flowers, of this cake the quantity of a Nutmeg, half an hour before you eat or drink at meals.   

A Powder for the Rheum, or Sore Eyes.  
Boil one pint of Hop-water, when the Hop is in the flower, till it be scalding hot, then put into it half a pound of Licorice in very fine powder, the Water being taken from the fire, for the Licorice must not boil in the Water, stir them together till the Water be clean consumed, then add to them, of Anniseseeds, and Fennel-seeds, of each half a pound made into very fine powder through a Searce, Angelica roots, Elicampane roots, and leaves, and flowers, of Eyebright made into very fine powder, of each one ounce and a half, mingle these together, and so keep it close, and when you eat of this Powder weigh out of the whole quantity two ounces, whereunto add as much good Aqua vitae as will moisten it, or Angelico-water, or Rosa solis, to keep it from being musty, set it near the fire; eat of this Powder at any time as much as you may take up with a groat, and it is special good for the rheum, for cold, or for sore eyes. Mr. Bendlow.   

A Salve for any Wound.  
Take Rosin, Perrosin, Wax, of each eight ounces, of Sheep's Suet, and Frankincense, of each four ounces, one ounce of Mastic made in powder, boil all these in a pint of white Wine half an hour, then take it from the fire, and put thereto half an ounce of Camphire in powder; when it is almost cold put thereto four ounces of Turpentine, and make it up in rolls, but before it be rolled you must wash it up in running Water. A. T.   

To deliver a Child in danger.  
Take a Date stone, beat it into powder, let the Woman drink it with Wine, then take Polipody and emplaster it to her feet, and the Child will come whether it be quick or dead; then take Centory, green or dry, give it the Woman to drink in Wine, give her also the Milk of another Woman.   

A most singular Syrup for the Lungs, and to prevent the Consumption.  
Take Egrimony, Scabias', borage, bugloss, of each twenty leaves, Folefoot, Lungwort, Maidenhair, of each half a handful, Suckory, and Endive, of each six leaves, of Carduus benedictus, Horehound, Nip, of each four crops unset, Hop half a handful, Fennel roots, Parsley roots, Smalladge roots, of each three roots sliced and the piths taken out, Elicampane four roots sliced, Iris roots half an ounce sliced, Quinceseeds one ounce, Licorice three good sticks scraped and sliced small, twenty Figs sliced, Raisins of the Sun one good handful sliced, and the stones taken out, boil all these in a gallon of running Water till half be consumed, then take it from the fire and let it settle, then strain it, and boil it again with as much white Sugar as will make it thick as syrup, that it may last all the year.   

A Powder for the Stone.  
Take Hawes, and Hips, of each a good handful, Ashen keys half a handful, three or four Acorns, the shells of three new laid Eggs, Grounwel seeds, Parsley seeds, of each half an ounce, Perstone a good handful, Camock roots half a handful, make all these in fine powder, than put thereto two ounces of Sugar-candy beaten something small, take a sixpenny weight of this powder at a time in the morning fasting, and drink not after it one hour.   

For the Colic and Stone.  
Take one handful of Philipendula, of Rosemary, of Saxafrage, of Ivy growing in the wall, of Harts-tongue, of Thyme, of Parsley, of Scabias', of each four handfuls, of Marigolds one handful, of Majoram three handfuls, of brown Fennel, of Longdebeefe, of Spernits, of Borage, of each two handfuls, of Maidenhair three handfuls, still all these in May, keep it in a glass till you have need of it, then take of it five spoonfuls, and three of white Wine, and of clean powder of Ginger half a spoonful, put these together, and warm it lukewarm, and let the Patient drink it in the morning two hours before he rise out of his bed, let him lay more clothes upon him, for it will provoke him to sweat, after the sweat is gone let him rise and walk whither he will.   

A good Water to drink with Wine, or without to cool Choler.  
Take Borage roots, and Succory roots, of each two, wash and scrape them fair and clean, and take out their cores, then take an earthen pot of two gallons, fill it with fair spring water, set it on a fire of charcoal, put the roots in it, and eight pennyworth of Cinnamon; when it beginneth to seethe, put into it four ounces of fine Sugar, and let it seeth half an hour, then take it off, let it cool, and drink hereof at your pleasure.   

To make Aqua Composita for the Colic and Stone.  
Take of strong Ale one month old as many gallons as your pot will hold, and for every gallon take two ounces of Licorice, and as much of anise seeds, and of these herbs following two handfuls of each to every gallon, of Birch leaves, Burnet, Pasphere, Pellitory of the wall, Water-cresses, Saxifrage, Crumwel, Philiponula, Pennyroyal, Fennel, half a root of Elicampane; of Haws, of Hips, of Berries, and Brambles, and Berberries of each half a pint, distil them as you do other Aqua vitae.   

A Medicine for the Colic passion.  
Take the smooth leaves of Holly, dry them, and make them into powder, of Gromwel seed, and of Box seed, of each a little quantity, let the patient drink hereof.   

To take away the fervent shaking and burning of an Ague.  
Take of the rind of the Wilding tree, with the leaves in summer, of each half a handful, as much Bettony, three crops of Rosemary, seeth them in a quart of posset Ale to a pint, and let the sick drink of this as hot as he can, and so within three times it will ease him.   

For the hardness and stiffness of Sinews.  
Take twelve fledged Swallows out of the nest, kill them, beat them feathers and all in a Mortar, with I he, Rosemary, and Hop, then seeth them with May Butter a good while, then strain them through a Strainer as hard as you can, and it will be an Ointment, take the strings that grow out of the Strawberries and beat them amongst the rest.   

To stay the Flux.  
Take white Starch made of Wheat two or three spoonfuls, and take also new Milk from the Cow, stir these together, and let them be warmed a little, and give it to the party grieved in manner of a glister: a present remedy.   

An approved Medicine for the Plague, called the Philosopher's Egg, it is a most excellent Preservative against all Poisons, or dangerous Diseases that draw towards the Heart.  
Take a new laid Egg, and break a hole so broad as you may, take out the white clean from the yolk, then take one ounce of Saffron and mingle it with the yolk, but be careful you break not the shell, then cover it with another piece of shell so close as is possible, then take an earthen pot with a close cover, with warm embers, so that the shell be not burned, and as those embers do cool, so put in more hot, and do so for the space of two days until you think it be dry, for proof whereof you shall put in a Pen, and if it come out dry it is well, then take the Egg and wipe it very clean, then pair the shell from the Saffron, and set it before the fire, and let it be warm, then beat it in a Mortar very fine, and put it in by itself, then take as much white Mustard seed as the Egg and Saffron, and grind it as small as meal, then searse it trough a fine Boulter, that you may save the quantity of the Egg so seared, then take a quarter of an ounce of Dittany roots, as much of Turmentil, of Nuces Vomicae one drachm, let them be dried by the fire as aforesaid, then stamp these three last severally very fine in a Mortar, then mix them three well together, after that take, as a thing most needful, the root of Angelica, and Pimpernel, of each the weight of sixpence, make them to powder, and mix them with the rest, then compound therewith five or six simples of Unicorns horn, or for want thereof of Hartshorn, and take as much weight, as all these fine powders come to, of fine treacle, and stamp it with the powders in a Mortar until all be well mixed and hang to the Pestle, and then it is perfectly made, then put the Electuary in a stone pot well nealed, and so it will continue twenty or thirty years, and the longer the better.   

How to use this Electuary.  
First when one is infected with the Pestilence, let him take, so soon as he can, or ever the disease infect the heart, one crown weight in gold of this Electuary, and so much of fine treacle, if it be for a man, but if it be for a woman or child, take less, and let them be well mixed together, and if the disease come with cold, then give him this Electuary with half a pint of white Wine warm, and well mixed together; but if it come with heat, then give it him with Plantain water, or Well water, and Vinegar, mixed altogether, and when he hath drunk the same, let him go into his naked bed, and put off his shirt, and cover him warm, but let his bed be well warmed first, and a hot double sheet wrapped about him, and so let him sweat seven, eight, or ten hours, as he is able to endure, for the more he doth sweat the better, because the disease fadeth away with the sweat; but if he cannot sweat, then heat two or three Bricks or Tiles, and wrap them in moist clothes wet with water and salt, and lay them by his sides in the bed, and they will cause him to sweat, and as he sweateth, let it be wiped from his body with dry hot clothes being conveyed into the bed, and his sweat being ended, shift him into a warm bed with a warm shirt, and all fresh new clothes, using him very warily for taking of cold, and let his clothes that he did sweat in be well aired and washed, for they be infectious; and let the keeper of the sick beware of the breath or air of the party in the time of his sweeting, therefore let her muffle herself with double old cloth, wherein is Wormwood, Rue, Fetherfew, crumbs of sour bread, and Vinegar, and a little Rosewater, beat all these together, and so put it into the muffler, made new every day while you do keep him, and let the sick party have of it bound in a cloth to smell on while he is in his sweat, then after do it away and take a new, and because he shall be faint and distempered after his sickness, he shall eat no flesh, nor drink Wine the space of nine days, but let him use the Conservatives for his health, as Conserve of bugloss, Borage, and red Roses, and especially he shall drink three or four days after he hath sweat, morning and evening, three ounces of the juice of Sorrel mixed with an ounce of Conserve of Sorrel, and so use to eat and drink whatsoever is comfortable for the heart; also if one take the quantity of a Pea of the said Electuary with some good Wine, it shall keep him from the infection, therefore when one is sick in the house of the Plague, than so soon as ye can, give all the whole household some of this Receipt to drink, and his keeper also, and it shall preserve them from the infection, yet keep the whole from the 〈◊〉 as much as you can, beware of the clothes and bed that the sick party did sweat in.   

To make Balm water.  
Take four gallons of strong Ale and stale, half a pound of Licorice, two pound of Balm, two ounces of Figs, half a pound of anise seeds, one ounce of Nutmegs, shred the Balm and Figs very small, and let them stand steeping four and twenty hours, and then put it in a Still as you use Aqua vitae.   

To make Doctor Stephen's Water.  
Take one gallon of good Gascoign Wine, of Ginger, Galingal, Nutmegs, Grains, anise seeds, Fennel seeds, Carraway seeds, then take Sage, Mints, red Roses, garden Thyme, Pellitory, Rosemary, wild Thyme, Penniroyall, Camomile, Lavender, of each one handful, bray your Spices small, and chop the herbs before named, and put them with the spices into the Wine, and let it stand twelve hours, stirring it very often, then still it in a Limbeck, closed up with course paste, so that no air enter, keep the first water by itself, it is good so long as it will burn.   

An Ointment for any Strain in the Joints, or for any Sore.  
Take three pound of fresh Butter unwashed, and set it in an Oven after the bread be drawn out, and let it stand two or three hours, then take the clearest of the butter and put it into a Posnet, then take the tops of Red nettles as much as will be Moistened with the butter, and chop them very Small, and put them in the butter, set it on the fire, and boil it softly five or six hours, and when it is so boiled, put thereto half a pint of the best oil Olive, and then boil it a very little, and take it off, and strain it into an earthen pot, and keep it for your use.  
If you think good instead of Nettles, only you may take these herbs, Cammomile, Rosemary, Lavender, Tun-hoof, otherwise Ale-hoof, Five finger, Vervain, and Nettle tops.   

For an Ague.  
Take the inner bark of a Walnut tree, a good quantity, boil it in beer until the beer look black, and then take a good draught and put it into a pot, then take six spoonfuls of Salad Oil for an extreme Ague, brew it too and fro in two pots, then drink it, and let the party labour to any exercise until he sweat, then let him lie down upon a bed very warm until he hath done sweeting, this do three times when the Ague cometh upon him.   

A Powder against the Wind in the Stomach.  
Take Ginger, Cinnamon, and galangal, of each two ounces, anise seeds, Carraway, and Fennel seeds, of each one ounce, long Pepper, Grains, Mace, and Nutmegs, of each half an ounce, Setwel half a drachm, make all in powder, and put thereto one pound of white Sugar, and use this after your meat or before at your pleasure, at all times it comforteth the stomach marvellously, carrieth away wind, and causeth good digestion.   

For a Pin and Web in the Eye.  
Take the white of an Egg, beat it to oil, put thereto a quarter of a spoonful of English Honey, half a handful of Daisy leaves, and in winter the roots, half a handful of the inner rind of a young Hazle not above one years' growth, beat them together in a Mortar, and put thereto one spoonful of Woman's Milk, and let it stand infused two or three hours, and strain all through a cloth, and with a feather drop it into the eye thrice a day.   

For bloodshotten, and sore Eyes, coming of heat.  
Take Tutty of Alexandria, or Lapis Tutty one ounce, beat it into fine powder, and temper it with a quart of white Wine, put thereto one ounce of dried Rose leaves, and boil them altogether with a soft fire until one half be consumed, then strain it through a fine linen cloth, and keep it in a glass, and use it evening and morning, and put it into the sore eyes with a feather or your finger.  
If the Tutty be prepared it is the better, which is thus done, steep the Tutty in Rose-water, and let it lie half an hour, then take it forth, and lay it on a white paper to dry, then take it when it is dry, steep it, and dry it again, as before, twice or thrice, and then use it as before.   

For an Ache in the Bones.  
Take Southernwood, Wormwood, and Bay leaves, of each one handful, one Ox Gall, one pint of Neat-foot oil, put all these together, and let them so stand two or three days, and let them boil upon a very soft fire, then put in of Dears suet a good quantity, strain them, and put them into a pot, and so anoint the Patient, put to this a good quantity of far, and as much Pitch as the bigness of a Walnut, and of the juice of Pimpernel a good quantity.   

For Children that are troubled with an extreme Cough.  
Take Hysor●●ain water, and Fennel water, of each half a pint, of sliced Licorice, and Sugar, of each a pretty quantity, seeth them easily over a good fire, strain it, and let them take a little hereof at once, and often you may dissolve pellets therein, and you may anoint their chest with oil of Almonds, and a little Wax.   

A Medicine for sore Eyes.  
Take red Fennel, and Celendine, of each one handful, stamp and strain them, that done, take five spoonfuls of Honey, and white Copperas the quantity of one Pea, Rosewater five spoonfuls, boil all these together in an earthen pot, scum it well, and clarify it with the white of an Egg; this is an excellent Medicine to clear the sight of the eye if there be any thing in the eye superfluous to hinder the sight, but if there be nothing but heat, it is nothing so good.   

To help one that is inwardly bruised.  
Take of borage, and red Sage, of each a handful, stamp these together, and strain them, and put thereto as much Claret Wine, as the juice thereof, and let the party drink it warm, and if it keep within him four and twenty hours, after he will recover; if he be bound in the body, let him take three spoonfuls of Syrup of Damask Roses, and two spoonfuls of Salad oil, and drink it fasting, and an hour after let the party take some warm broth.   

For the Spleen.  
Take of Lavender, Fennel, Parsly, Camomile, Thyme, Wormwood, Angelica, of each one handful, of Sage, and Rue, one handful, of anise seeds, and Fennel seeds, of each one handful, of Cummin seeds two handfuls, of Cloves four spoonfuls, and of Mace two spoonfuls, gather these herbs in the heat of the day, and dry them in the Sun two days, laying them very thin on a sheet, and bruise the seed grossly, and steep them in as much Salad oil as will cover all these things, and somewhat more, and so set them in the Sun ten days, which being done, strain your oil from your Herbs and your Spices, and then infuse it new again as before, with Herbs and Spices in like manner, and to that oil thus infused or strained, add bitter Almonds, and oil of Capers half a pint, then take a quarter of a spoonful of the said oil, and put it in your hand, your hand being warm, rub them together, and anoint and rub the Patient grieved with both your hands, the one on the right side, the other on the left, from the loins down to the bottom of the belly, drawing your hands as hard as you can, and make them to meet at the bottom of the belly, and continue in continual rubbing, about a quarter of an hour.   

For a burning or Scald.  
Take a quantity of Sheep's Suet, the white of Hen dung, and fresh Grease, boil all these together, strain it, and anoint the party with a feather.   

For the Emeroides and Piles.  
Take juice of Elder, May Butter, and Deer Suet, melt them, letting the Juice and the Butter simper, and then put the Suet to them, make them into pills, and if you make a Suppositor, you must put in more Deeres Suet.   

For the Canker in the Mouth or Nose.  
Take the ashes of green leaves of Holly, with half so much of the burnt powder of Alum, blow with a quill into the place grieved, and it will help Man, or Child, or Beast.   

A Remedy for the Mother.  
When the fit beginneth to take them, take the powder of white Amber, and burn it in a chasingdish of coals, and let them hold their mouths over it, and suck in the smoke, and anoint their nostrils with the oil of Amber, and if they be not with child, take two or three drops of the oil of Amber in white Wine warm or cold, but the oil of Amber must be taken inward but once a day, and outward as often as the fit taketh them.   

A Medicine for the Worms.  
Take one pennyworth of Aloes with the like quantity of Ox gall and Mithridate, mix them together, and lay them to the child's navel upon a plaster.   

A Preservative against the Plague.  
Take one dry Walnut, take off the shell and peel, cut it small, and with a branch of Rue shred fine, and a little Wine Vinegar, and Salt, put all into a sliced Fig, take it up fasting, and then you may drink a little Wormwood after it, and go where you list.   

A Pill for those that are infected.  
Take of Aloes succatrine half an ounce, of Myrrh, and English Saffron, of each a quarter of an ounce, beat them into small powder with Malmsey, or a little Sack, or Diascordion, make two or three small pills thereof, and take them fasting.   

A Poultesse to break a Plague Sore.  
Take a white Lily root, and seeth it in a pennyworth of Linseed, and a pretty quantity of Barrowes grease, beat the Linseed first very soft, afterwards beat altogether in a Mortar, make thereof a plaster.   

An Electuary to be taken for the Plague.  
Take the weight often grains of Saffron, two ounces of the kernels of Walnuts, two or three Figs, one drachm of Mithridate, and a few Sage leaves stamped together, with a sufficient quantity of Pimpernel water, make up all these together in a mass or lump, and keep it in a glass or pot for your use, take the quantity of twelve grains fasting in the morning, and it will not only preserve from the Pestilence, but expel from those that be infected.   

Against a Tertian Ague.  
Take Dandilion clean washed, stamp it, and put it in Beer, and let it stand all night in the Beer, in the morning strain it, and put half a spoonful of treacle into it, make it lukewarm, and let the Patient drink of it fasting upon his well day, and walk upon it as long as he is able, this hath been approved good for an Ague that cometh every second day.   

Against the Wind.  
Take Cummin seeds, and steep them in Sack four and twenty hours, dry them by the fire, and hull them, then take Fennel seed, Carraway seed, and anise seed, beat all these together, and take every morning half a spoonful in broth or beer fasting.   

Against Wind.  
Take Enula campana, grate it, and drink half a spoonful fasting.   

For the Sting of an Adder.  
Take a head of Garlic and bruise it with some Rue, add some Honey thereto, and if you will some treacle, and apply it to the place.   

For the biting of a Dog.  
Take Ragwort, chop it, and boil it with unwashed Butter to an Ointment.   

A Medicine for a Woman that hath a dead Child, or for the afterbirth after deliverance.  
Take Date stones, dry them and beat them to powder, then take Cummin-seed, Grains, and English Saffron, make them in powder, and put them altogether in like quantity, saving less of the Saffron then of the rest, then searce them very finely, and when need is to drink it, take a spoonful at once with a little Malmsie, and drink it milk-warm, it is good to bring forth a dead child, or for the afterbirth, or if the woman have any rising in her stomach, or flushing in her face during her childbed, the Datestones with round holes in the sides are the best, if you put a quantity of white Amber beaten amongst the powder, it will be the better.   

To make the best Paracelsus salve.  
Take of Litharge of Gold and Silver of each three ounces, and put to it one pound and half of good Salad oil, and as much of Linseed Oil, put it into a large earthen vessel well leaded, of the fashion of a milk boul, or a great basin, set it over a gentle fire, and keep it stirring till it begin to boil, then put to it of red Lead, and of Lapis Calaminaris, of each half a pound, keep it with continual stirring, and let it boil two hours, or so long till it be something thick, which you may know by dropping a little of it upon a cold board or stone, then take a skillet, and put into it a pound of yellow Wax, as much black Rosin, half a pound of gum Sandrach, of yellow Amber, Olibanum, Myrrh, of Aloes Hepatica, of both the kinds of Aristolochias round and long, of every of these in fine powder seared one ounce, of Mummia one ounce, and a half, of oil of Bays half a pound, of oil of Juniper six ounces, dissolve all these together in the aforesaid Skillet, and then put them to the former Plaster, set it over a gentle fire, and keep it with stirring, till it boil a little; Then take your five gums, Popanax, Galbanum, Sagapenum, Ammoniacum, and Bdelium, of each of these three ounces, which must be dissolved in white wine Vinegar and strained, and the Vinegar exasperated from them before you go about the plaster, let there be three ounces of each of them when they are thus prepared, then when the Plaster hath gently boiled, about half the bigness of a Nutmeg at a time, continuing that order until all the Gums be in and dissolved, then set it over the fire again, and let it boil a very little, but before it boil, be sure that the gums be all dissolved, for else it will run into lumps and knots, after it hath boiled a little take it from the fire again, and continue the stirring of it very carefully, and put to it these things following, being in readiness, take of both the Corals red and white, of mother of Pearl, of Dragon's blood, of Terra lemnia, of white Vitriol of each of them one ounce, of Lapis Hematitis, and of the Loadstone, of each of them one ounce and a half, of the flowers of Antimony two drachms, of Crocus Martis two drachms, of Camphire one ounce, of common Turpentine half a pound, mix all these together, but first let those things that are to be powdered, be carefully done, and fully seared, then put them altogether among the former things, and again set it over the fire with a moderate heat, and gentle, to boil, till it be in the form of a Plaster, the which you may know by dropping it on a cold piece of Wood, or Stone, or Iron: you must above remember to keep it with continual stirring from the beginning to the ending, when you make it up, let your hands and the place you roll it on be anointed with the oil of S. john's Wort, and of earth worms, and Juniper, Cammomile and Roses together, wrap it in Parchment or Leather, and keep it for your use.  
Memorandum, That the Camphire be dissolved in the oil of Juniper, mix them together with the Gum Sandrach, and put them in towards the latter end.   

An Ointment for any strain in the joints, or for any sore.  
Take three pound of fresh Butter unwashed, and set it into an Oven after the bread be drawn out, and let it stand two or three hours, then take the clearest of the Butter, and put it into a posnet, then take the tops of red Nettles, and chop them very small, and put so many Nettles to the Butter, as will be moistened with the Butter, and so set it on the fire, and boil it softly five or six hours, and when it is so boiled, put thereto half a pint of the best oil Olive, and then make it boil a very little, and take it off, and strain it into an earthen pot, and keep it for your use.   

Mr. Ashleys' Ointment.  
Take six pound of May Butter unsalted, one quart of Salad Oil, four pound of Barrows grease, one pound of the best Rosin, one pound of Turpentine, half a pound of Frankincense; To this rate take these herbs following, of each a handful, viz. Smallage, Balm, Lorage, Red Sage, Lavender, Lavender-Cotton, Herbgrace, Parsley, Cumferie called Boneset, Sorrel, Laurel leaves, Birch leaves, Lungwort, Majoram, Rosemary, Mallows, Cammomile, S. john's Wort, Plantain, Allheal, Chickweed, English Tobacco, or else Henbane, groundsel, Woundwort, Betony, agrimony, Carduus Benedictus, wild wine, or white Wine called Bryan, Adder's tongue, melilot; pick all these Herbs clean, wash them, strain them clean from the water, all these must be gathered after the Sun rise, then stamp all these Herbs in a stone or wooden-morter, so small as possible may be, then take your Rosin, and beat it to powder with your Frankincense, and melt them first alone, then put in your Butter, your Hogs-grease and Oil, and when all is melted, put in your herbs, and let them all boil together half a quarter of an hour, then take it from the fire, and leave stirring of it in no wise a quarter of an hour after, and in that time that it is from the fire, put in your Turpentine, and two ounces of Verdigrease very finely beaten to powder, and when you put in your Turpentine and Verdigrease, stir it well, or else it will run over, and so stir until it leave boiling: Then put it in an earthen pot, stopping the pot very close with a cloth and a board on the top, and set it in a dunghill of horse-muck twenty one days, then take it up and put it into a kettle, and let it boil a little, taking heed that it boil not over, then strain all through a course cloth, into an earthen or galley pot, and when all is strained, put to it half a pound of Oil of Spike, and cover the pot close until you use it, and when you use it make it warm in Winter, and use it cold in Summer.   

An approved Medicine for any ache in the joint whatsoever.  
Take half a pound of Rosin, half a pound of Frankincense, of Olibanum and Mastic, of each one ounce, Wax, Dear Suet, Turpentine, of each two ounces, Camphire 2 drachms, beat the Olibanum, Mastic, Rosin, and Frankincense, and Camphire in powder, than put it in a brass pan with a pottle of white Wine, and put in the Wax and Dear Suet into it, and when it doth boil, put in your Turpentine, and let it boil a quarter of an hour, then take it from the fire and let it stand and cool until the next day, then work it with your hand to work out the Wine, anointing your hands first with Oil, then make it up in rolls, then as need shall serve, take thereof and spread it with a warm knife upon a fleshy side of a Sheep's skin, and apply it warm to the grieved place, and take it not off until it fall off of itself, pricking the Plaster full of holes.   

A Cerecloth to be used against Carbuncles, red Sores, Biles, Swellings, or any hot Causes.  
Take a wine pint of pure Salad oil, and put it into an earthen pot that is very large, and set it upon a very soft fire of Charcoal, and when it beginneth to boil, stir it with a Hazel stick of one years shooting, then put into it two ounces of Venus' Soap, that is pure white, half a pound of red Lead, one quarter of a pound of white Lead, letting it boil very softly, stirring it continually with this Hazle stick for the space of two or three hours, you shall know when it is boiled by this, drop one drop thereof upon a board, and it will be stiff, when it is enough, then take it from the fire, and put into it half an ounce of oil of Bays, then let it boil again a little, then let your clothes be ready cut of a reasonable size to dip them in it, than you must have two sticks which must be hollow in the middle, to strip the clothes through, then lay them abroad, until they be cold upon a board, than roll them up and keep them, and when you use them lay them upon the place grieved, and let them lie twelve hours, then take it off and wipe it, and lay the other side, and let that lie as long.   

Plague Water to be taken three times, for the first helpeth not.  
Take a gallon of white Wine, Ale or Beer, and to that quantity take a quarter of a pound of each of these Herbs following, Rosewater a quarter of a pint, Rue, Sage, Vervain, agrimony, Betonie, Sallendine, Carduus, Angelica, Pimpernel, Scabios, Valerian, Wormwood, Dragons, Mugwort, all these herbs must you shred in gross together, and steep it in the aforesaid liquor the night before you distil it in a Rose-water still, and then keep the first water by itself being the weaker, and therefore fitter for Children, it helpeth all Fevers, Agues, and Plagues, being thus taken seven spoonfuls or thereabout of the strongest blood warm, and give it to the party to drink, in an ague or fever an hour before the fit come, and so to sweat either by exercise, or in your bed, but your stomach must be empty, and if it be taken for the Plague, then put into it a little Diascordium, or Mithridate.   

A defensive Plaster.  
Take the white of an Egg, and bolearmoniack, spread it on leather.   

A Syrup for a Cold.  
Take Coltsfoot, Water Hyssop, water and Honey, put Liquorice, anise seeds, and Elecampane, put thereto the juice of Fennel, and boil them well.   

To stay the bleeding of a Wound.  
Take a Charcoal red hot out of the fire, and beat it to powder.   

A Poultesse.  
Take Milk, Oatmeal, and red Rose-leaves, and a little Deers Suet.   

For the running of the Reins.  
Take cups of Acorns, and grate them, and grate some Nutmeg, put this in Beer, and drink.   

For a Poultesse.  
Take Linseed, and beat it to powder, boil it in Milk with Mallows and Sheep's Suet.   

For a Blast.  
Take a good quantity of Vervin, and boil it in Milk, and wash the Blast therewith very well, then bind the Herbs very close to it some few hours, after wash it again the Milk being warmed, and so bind it up again, the oftener it is done the better, and in a day or two it will be well, if it be taken before it fester.   

For a Blast.  
Take a good quantity of Vericon being green, with as much Dill, chop them together, and boil them in Boar's grease as much as will cover them, and for want thereof so much May Butter, and when they be boiled together, let them stand two or three days, and then boil it a little, and so strain it through a cloth.   

A Balsamum.  
Take in the latter end of September good store of Honeysuckle berries, and put them in a body of a glass Still stopped, and set it in hot horse-dung eight days, distil it in Balm, then when you have drawn the water forth, pour the water into the stuff again, stop it close, and put it in the dung four and twenty hours, than set it in ashes, and distil both water and oil with a great fire as much as will come forth, and at last separate the water from the oil in Balm.   

To make an excellent Oil of Hypericon.  
Take flowers, leaves, and seeds of Hypericon as much as you list, beat them together, and infuse them in white Wine that they may be covered therewith, and set them in the Sun for ten days, than put thereto so much Oil Olive as all the rest doth weigh, and let it stand ten days more in the Sun, but look that you weigh the Oil to know how much it is, than put thereto for every pound of Oil two ounces of Turpentine, and one drachm of Saffron, and of Nutmegs, and Cloves, of each half an ounce, of Myrrh, and Rosin, of each an ounce, and of the root of Briony two ounces, put them all in a vessel of glass, and mix them well together, and set them in a vessel of hot water, and then set thereto a head of glass and Receiver well shut, and boil it so long until no more will distil from it, which will be about four and twenty hours, then take it out, and strain it whilst it is hot, and keep it in a vessel of glass, and when you use it first heat it well, and apply it upon a wound without using any tent at all, this is excellent for a green wound, especially if there be veins, sinews, or bones offended or cut, it keepeth wounds from putrefaction, it cleanseth them, and easeth pain, and doth incarnate and skin them; it helpeth bruises, pains, aches, or swellings in any part, and is wonderful good against venom or poison.   

For the Falling Sickness.  
Take the roots of single Pionies, grate them, drink them, and wear some of them about your neck.   

For kibed heels.  
Take a Turnip, make a hole in the top of it, take out some of the pith, infuse into that hole oil of Roses, then stop close the hole, roast the Turnip under the embers, when it is soft, apply it plasterwise warm to the Kibe, bind it fast.   

Lapis Prunellae.  
A Medicine for sore Eyes.  
Take one pound of Saltpetre, boil it in a Goldsmith's earthen pot, with a very hot fire round about it, let it boil till it be very black and melted, then take a quarter of an ounce, or sixpenny weight of Roch Alum, and a quarter of an ounce of Brimstone, break them, and put them in the Saltpetre by little at once as it boileth, and let it burn till the flame go out of itself, then pour it into a brass Ladle, or into a Chaffer, and so let it stand till it be cold, and when you will use it, s●rape it very fine with a knife, and put a little of it to the sore eyes, hold down the eyelid till the pain be gone, then let water drop out of the eye: This Medicine taketh away the Pearl, the Pin, the Web in the eye, and all sores and bloodshed; it also helpeth the toothache, being put into the hollow tooth with a little lint, if the tooth be not hollow rub it outward; finally, it helpeth a stinking breath, being eaten in the morning fasting.   

For a scald Head.  
Take a handful of Glover's shreds, and a handful of Dock roots, the pith taken out, and boil them in strong Ale until they be reasonable thick, and anoint the head therewith.   

For a bloody Flux.  
Take Rhubarb and toast it, then grind it to powder, and take as much as will lie upon a sixpence, and keep warm that day, the next day eat conserve of Roses mixed with Coral, and drink that day if ye will posset Ale made of Camomile.   

For the Itch.  
Take one pound of Butter unwashed and unsalted, three good handfuls of red Sage, and as much Brimstone beaten into powder as a Walnut, boil these well together, and strain it, and put in half an ounce of Ginger beaten small.   

For sore Eyes.  
Take new Hen's dung out of the nest, and put it into an Oven almost cold, let it lie there all night, then take the white of it, and beat it being dried, and take as much of the powder of Ginger finely beaten, and put to that half the like quantity of Sugar-candy, all which must be beaten very well and fearced, then put it into the sore eyes every night, and in the morning wash it out with the water.   

A Water for sore Eyes.  
Take a pint of fair running Water, of wild Daisies, and three leaved Grass, of each a good handful, wash the Herbs very clean in a Collender, and put them into a clean Skillet of Water, let them boil very well over the fire, until the Water look green, then take a little piece of Alum and put into the water when it is boiling, then taste of the Water, and when it sticks to the mouth, take as much Honey as will make it very sweet, then after it hath boiled a little while take it off the fire, strain it, and drop a little every night into the eyes.   

An approved Application against any Surfeit.  
Take the bottom of a Muncorn loaf, cut it about an inch thick, and as broad as the palm of your hand, toast it very well, then take of Salad oil, and Claret Wine, of each a like quantity, as much as will wet the toast well and throughly, warm it hot, then put the toast into it, when the toast is well soaked, strew the powder of Cloves and Mace thereupon thick, then apply it to the stomach of the Patient as warm as he can endure it, it will purge upwards and downwards so often as you apply a fresh toast made as aforesaid, this may be applied so often as any one findeth their stomach ill at ease, although then it will not purge, except in case of a Surfeit.   

A Medicine against the Plague.  
Take of the root called Setwel to the quantity of half a Walnut, and grate it, of treacle green one good spoonful, of fair water three spoonfuls, make all these more than lukewarm, and so drink them off in bed, and sweat six or seven hours, and in your sweat drink small posset Ale made of small drink as you need, but not till an hour and half after the taking of the Potion, and it will bring forth the Plague, for if you cast the Medicine, you may take it the second, third, or fourth time by the whole half, or less measure, as your stomach will bear it: if any do take it, and thereupon happen presently amendment, or a rising, or sore, you may think it to be the sickness, for the nature of the Medicine is to prevent the Plague, and in others, to expel the sore, if it be not taken too late, in which case the stomach will not break it easily, nor after two or three times taking, if you minister it to any, let it be at their first sickness, lest if their disease be other, they may receive harm thereby.   

Jelly of Frogs.  
Take the Jelly of Frogs in March, and still it in a glass Still, it is a good Medicine to stop blood, and for the heat and redness of the face, and good to cure green Wounds.   

For the Toothache.  
Take of Sparemints, and ground Ivy, of each a handful, and a good spoonful of Bay Salt, stamp all these very well together, and boil them in a pint of the strongest Vinegar that you can get, let these boil altogether until they come to a quarter of a pint, then strain it, and put it into a glass, and stop it very close, when your teeth doth ache, take a spoonful of it bloud-warm, and hold it in your mouth on that side the pain is.   

For to make teeth stand fast.  
Take roots of Vervin in old Wine, and wash the teeth therewith.   

For the perilous Cough.  
Take white Horehound, and stamp it, and wring out the juice, and mingle it with Honey, and seeth it, and give it the sick to drink; or else Sack, and Garlic seed, and roast it in the fire, and take away the peelings, and eat the rest with Honey, or else take Sage, Rew, Cummin, and powder of Pepper, and seeth all these together in Honey, and make there of an Electuary, and take thereof a spoonful in the morning, and another at night.   

For a man that hath no taste in meat or drink.  
Take a pottle of clear Water, and a good handful of Dandilion, and put it in an earthen pot, and seeth it till it come to a quart, and then take out the Herbs and put in a good quantity of white sugar, till you think it be somewhat pleasant, and then put it into a vessel wherein it may cool, and then take twenty or thirty Almonds, blanche them, and beat them in a Mortar, and when the Water is cold put it to the Almonds, and then strain it through a clean Cyprus bag without compulsion, and if it he thick let it run through again, and so keep it in a vessel, and drink of it often, at all times as you please.   

To preserve a man from the Plague.  
Take Aloe epaticum, and Aloe succatrine, fine Cinnamon, and Myrrh, of each of them three drachms, Cloves, Mace, Lignum Aloe, Mastic, Bole Armoniac, of each of them half a drachm, let all these things be well stamped in a clean Mortar, then mingle them together, and after keep them in some close vessel, and take of it every morning two penny weight, in half a glasseful of white Wine, with a little water, and drink it in the morning at the dawning of the day, and so may you, by the grace of God, go safely into all infection of the air and Plague.   

For a Tetter, or Ring-worm.  
Take Mercury a quarter of an ounce, Camphire one penny weight, make them into powder, and rub them in a fair porringer, then take and mix them with the water of the Vine four or five spoonfuls, stir them well together, then put as much more water to that, then strain it through a cloth, and take Poppey seeds one quarter of an ounce, beat that in a stone Morter with a spoonful of the water of the Vine, putting a little and a little, till you have spent the quantity of a pint, then put to half an ounce of the Milk of Coker-nut, so mix them well together with your first Receipt, and strain them as you make Almond milk through a fair cloth, then keep it in a glass for your use.   

To keep one's body lose whensoever you need.  
Take two ounces of Syrup of Roses, one ounce of Sine, one pennyworth of anise seeds, one stick of Licorice, one pint of Posturn water, seeth them altogether till it seeth to half a pint, then strain them forth, then boil the two ounces of Syrup of Roses, and drink it warm.   

For a red Face.  
Take Brimstone that is whole, and Cinnamon, of either of them by even proportion by weight, beat them into small powder, searse it through a fine cloth upon a sheet of white paper, to the quantity of an ounce or more, and so by even proportions in weight mingle them together in clean clarified Capons grease, and temper them well together until they be well mollified, and then put them to a little Camphire to the quantity of a Bean, and so put the whole confection in a glass.   

For a young Child to make water.  
Boil Organy in fair water, and lay it warm to the Child's Navel.   

A Medicine for the falling of the Wula into the Throat.  
Take a red Colewort leaf, whereof cut away the middle rind, than put the leaf into a paper, and let it be burnt in hot embers or ashes, then take the leaf out, and lay it hot on the top or crown of the bare head, and it will draw it up into his place, and rid you of your pain.   

A Medicine for the heat of the soles of the feet, that cometh by rheum or blood.  
Take a quantity of Snails of the garden, and boil them in stale Urine, then let the Patient bath and set his feet therein, and using that often, he shall be cured.   

Gascons own Powder.  
Take of powder of Pearl, of red Coral, of Crabs eyes, of Heart's horn, and white Amber, of each one ounce, beat them into fine powder, and fierce them, then take so much of the black toes of the Crabs claws as of all the rest of the powders, for that is the chief worker, beat them, and fierce them finely as you do the rest, then weigh them severally, and take as much of the toes as you do of all the rest of the five powders, and mingle them well together, and make them up into balls with jelly of Hartshorn, whereunto put or infuse a small quantity of Saffron to give them colour, let them lie till they be dry and fully hard, and keep them for your use.  
The Crabs are to be gotten in May or September, before they be boiled.  
The dose is ten or twelve grains in Dragon water, Carduus water, or some other Cordial water.  
The Apothecaries in their composition of it, use to put in a drachm of good Oriental Bezoar to the other powders, as you may see in the prescription following.  
This is thought to be the true composition invented by Gascon, and that the Bezoar, Musk, and Ambergrice, were added after by some for curiosity, and that the former will work without them as effectually as with them.   

The Apothecaries Gascon Powder, with the use.  
Take of Pearls, white Amber, Hartshorn, eyes of Crabs, and white Coral, of each half an ounce, of black thighs of Crabs calcined two ounces, to every ounce of this powder put a drachm of Oriental Bezoar; reduce them all into very fine powder, and searce them, and with Hartshorn jelly with a little Saffron put therein, make it up into a paste, and make therewith Lozanges or Trochises for your use.  
You must get your Crabs for this powder about May or in September, before they shall be boiled; when you have made them, let them dry and grow hard in a dry air, neither by fire nor Sun.  
Their dose is ten or twelve grains, as before prescribed in the former page.   

The Powder prescribed by the Doctors in their last London Dispensatory, 1650. called by the Powder of Crabs claws.  
Take of prepared Pearls, eyes or stones of Crabs, of red Coral, of white Amber, of Hartshorn, of Oriental Bezoar stone, of each half an ounce, of the powder of the black tops of the claws of Crabs to the weight of all the former; make them all into powder according to Art, and with jelly made with the skins or castings of our Vipers, make it up into small Tablets or Trochisces, which you must warily dry as before prescribed, and reserve for your use.   

The Countess of Kent's Powder, good against all malignant and pestilent, Diseases, French Pox, Small Pox, Measles, Plague, Pestilence, malignant or scarlet Fevers, good against Melancholy, dejection of Spirits, twenty or thirty grains thereof being exhibited in a little warm Sack or Hartshorn jelly to a man, and half as much, or twelve grains to a Child.  
Take of the Magistery of Pearls, of Crabs eyes prepared, of white Amber prepared, Hartshorn, Magistery of white Coral, of Lapis contra Parvam, of each a like quantity, to these powders infused put of the black tips of the great claws of Crabs, to the full weight of all the rest, beat these all into very fine powder, and searce them through a fine Lawn Searce, to every ounce of this powder add a drachm of true Oriental Bezoar, make all these up into a lump or mass with the jelly of Hartshorn, and colour it with a little Saffron, putting thereto a scruple of Ambergrice, and a little Musk also finely powdered, and dry them (made up into small Trochises) neither by fire nor Sun, but by a dry air: you may give to a man twenty grains of it, and to a child twelve grains.   
FINIS.  

A True Gentlewoman's DELIGHT. Wherein is contained all manner of COOKERY: Together with Preserving, Conserving, Drying and Candying, Very necessary for all Ladies and Gentlewomen.  
Published by W. I. GENT.  
LONDON, Printed by G. D. and are to be sold by William Shears, at the Sign of the Bible in St. Paul's Churchyard, 1653.   

To the Virtuous and most Hopeful Gentlewoman, Mis. Anne Pile, Eldest Daughter of the Honourable Sr. Francis Pile Barovet, deceased.  
Most accomplished LADY,  
THe many singular favours, which I have received, not only from your worthy self, but also from your thrice noble progenitors, justly oblige me by all the due ties of gratitude, to tender a just acknowledgement: I wish the same heart, that for many and just causes truly honours you, had any present worthy your acceptance. Now shall it be your singular goodness to patronage this small Treatise, which (if I mistake no●) carries with it two parts, Delight, and Utility. I doubt not then, but that it will find a general acceptance among all those, who are any way the least Lovers of such pleasing and all delightful studies. I intent not to paraphrase upon its worth, its use, and singular profit, which abundantly speaks it second unto none that have been published of the like nature: So hoping you will accordingly esteem of it, I beg pardon for my boldness, and rest ever,  
A true and faithful honuorer of your transparent Virtues, W. J.   

TO THE READER.  
FRIENDLY READER.  
Here thou hast a small Treatise entitled, A true Gentlewoman's Delight, presented to thy view: be so courteous as to read before thou censure it. If then the effect be answerable to its name, I shall be right glad: If their be any Errors, it will be no error, but a singular token of thy exemplar humanity to pass it by, and sign it with thy pardon; for which I engage myself,  
Thine on the like occasion W. J.   

A Table of the Contents.  

TO make an excellent Jelly. 1.  
To make a Christ all Jelly. 2.  
To make Apple Cream. 3.  
To make a trifle Cream. ibid.  
To make clouted Cream. 4.  
To make a Quince Cream. ibid.  
To make a fresh Cheese. 5.  
To make a Coddling Cream. 6.  
How to make a Goosbery Foole. ibid.  
How to make a white Fool. 7.  
To make a Goosbery Custard. ibid.  
To make a Foole. 8.  
To make Cheesecakes. 9  
To make a Sack Posset. ibid.  
To make Leach. 10.  
To make yellow Leach. ibid.  
To make a slipcoat Cheese. 11.  
To make Cheese-loaves. 12.  
How to make a good tansy. ib.  
To make black Tart stuff. 13.  
To make yellow Tart stuff. ibid.  
To make a made dish. 14.  
To make sauce for a Shoulder of Mutton. ibid.  
To fry Aplepies. 15.  
To make Curd-Cakes. ib.  
To make Furmenty. ibid.  
To make an Artechoke pie. 16.  
To make a Chicken pie. 17.  
To bake beef like red Deer. 18.  
To roast a Shoulder of Mutton with Thyme. ibid.  
To roast a shoulder of Mutton with Oysters. 19  
To make Angelets. ib.  
To make black puddings. 20.  
To make white puddings. ib.  
To make Almond puddings. 21.  
To make a pudding to bake. 22.  
To make a pudding to boil. ib.  
To make a Cream pudding to be boiled. 23.  
To make a whitepot. 24.  
To make a forced dish of any cold meat. ib.  
To make a forced dish of a Leg of Mutton or Lamb. 25.  
How to boil a Calf's head with Oysters. ibid.  
To fry a Coast of Lamb. 26.  
To Strew Saucedges. ib.  
To boil Ducks. ib.  
To make white broth with a Capon. 27.  
To make stewed broth. 28.  
To make Gallendine Sauce for a Turkey. ibid.  
A good way to stew Chickens. 29.  
To boil a leg of Mutton. ibid.  
To keep Quinces all the year. 30.  
To pickle Cucumbers. 31.  
To pickle Purslane. ib.  
To do Clove-gilliflowers for Salleting all the year. 32.  
To pickle Broom-buds. ibid.  
To pickle Oysters. 33.  
To make grout. 34.  
To make Jelly of Marmalade. ib.  
To make Jelly of Pippins. 35.  
To preserve Oranges. 36.  
To preserve green walnuts. ib.  
To preserve white Quinces. 37.  
To make Goosberry Tarts. ib.  
To preserve Raspberries. ib.  
To preserve Currans. 38.  
To preserve Meddlers. ib.  
To preserve Goosberries. 39  
To make Goosberry-Cakes. 40.  
To do Goosberries like Hops. ib.  
To preserve Apricocks. 41.  
To make Apricock Cakes. ibid.  
To make Mackaroons. ib.  
How to preserve white Damsons green. 42.  
How to preserve Mulberries. ibid.  
How to preserve Pippins white. 43.  
To make white Quince Cakes. ibid.  
Which way to preserve grapes. 44.  
How to preserve Damsons. ib.  
How to make Cakes of Lemons or Violets. ibid.  
How to preserve Quinces red. 45.  
How to make Biscuit bread. ib.  
How to preserve Grapes to look clear and green. 46  
How to Candie Apricocks. 47.  
How to make paste of Barberies, or English Currants, or Goosberries. 48.  
How to make paste of Oranges and Lemons. 49  
How to make paste Royal in Spice. 50.  
How to Candie Pears, Plums, or Apricocks, that shall look as clear as Amber. ibid.  
How to make paste Royal white, that you may make Court bowls, Caps, Gloves, Shoes, or any pretty thing printed in moulds 51.  
How to make fine Diet-bread 52.  
How to preserve Apricocks. ib.  
How to preserve Damsons. 53.  
How to make pap of Barley. 54.  
How to Candy Lemons and Oranges. 55.  
How to make Cakes of Almonds. 56.  
How to make white Lemon Cakes. ibid.  
How to make oil of Violets. 57  
How to preserve Pomecitron. ib.  
How to Candy Ringo roots. 58.  
How to Candy all kind of Fruitrages, as Oranges and Lemons, etc. 59  
How to Candy all kind of flowers in ways of the Spanish Candy. ibid.  
How to make Essings. 60.  
How to make Sugar Cakes. 61.  
How to make a Calves-foot Pie. ibid.  
How to make a very good Pie. 62.  
How to make Simbals. ib.  
How to preserve Angelico roots. 63.  
How to boil a Capon with Brews. ibid.  
How to make a Spice Cake. 64  
To make broth for a Neats-tongue. 65.  
To souse a carp or Gurnet. ib.  
To make a fine Pudding. ibid.  
To make a broth to drink. 66.  
To boil a Chicken, Partridge, or Pyton. ibid.  
A broth to eat on Fasting days. 67.  
To make Pomado. 68  
To make a Candle. ib.  
To make Almond Butter. 69.  
To stew Beef. ibid.  
To souse a young Pig. 70  
To boil Flounder or Pickerels after the French fashion. ibid.  
To make flesh of Apricockes. ibid.  
To make flesh of Quinces. 71  
To dry Cherries. 72  
To dry Peaches. 73  
To boil Veal. 74  
To boil a Capon in white broth ibid.  
To boil a Capon or Chicken in white broth with Almonds 75  
To boil Brawn. ibid.  
To boil a Gammon of Bacon 76.  
How to boil a Rabbit. ibid.  
How to boil a Mallard with a Cabbage. 77.  
How to boil a Duck with Turnips. ibid.  
How to boil Chickens and Sorrel sops. 78.  
How to boil a Pike in white broth ibid.  
How to boil divers kind of Fishes. 79.  
How to make Salad of all manner of Herbs. 80.  
How to stew steaks between two dishes. ibid.  
How to stew Calves-feets. ibid.  
How to stew a Mallard. 81.  
How to stew Trout. ibid.  
How to stew Smelts or Flounder 82.  
How to stew a Rabbit. ibid.  
How to stew a Pullet or Capon. 83.  
How to stew cold Chickns. ibid.  
How to make paste for a Pastry of Venison. ibid.  
How to make paste for a Pie to keep long. 84.  
How to make paste for a Custard. ibid.  
How to make paste for buttered Loaves. ibid.  
How to make paste for Dumplings. 85.  
How to make puff-paste. ibid.  
How to bake a Gammon of Bacon. 86.  
How to bake Fillets of Beef, or Clods, instead of red Dear. ibid.  
How to bake Calves-feets. 87.  
How to bake a Turkey. ibid.  
How to bake a Hare. ibid.  
How to bake Quinces or Wardens, so as the fruit look red and the crust white. 88  
How to bake Chucks of Veal. ibid.  
How to bake a Chicken Pie. 89.  
How to bake a Steak Pie. ibid.  
How to make an Italian Pudding. 90.  
How to bake a Florentine. ibid.  
How to roast a Breast of Veal. 91.  
How to roast a Hare. ibid.  
How to roast a Shoulder of Mutton. 92.  
How to roast a Neats-tongue. ibid.  
To roast a Pig with a Pudding in the belly. 93.  
How to roast a Leg of Mutton. ibid.  
How to roast a neck of Mutton. 94.  
How to roast a Shoulder, or Haunch of Venison, or Chine of Mutton. ibid.  
How to roast a Shoulder or Fillet of Veal. 95  
How to roast a Gigget of Mutton. ibid.  
How to fry Bacon, 96  
How to fry Chickens. ibid.  
How to fry Calfes-feets. ibid.  
To fry Tongues. 97.  
To make Fritters. ibid.  
To souse Brawn. 98.  
To souse a Pig. ibid.  
To souse Eels. 99  
To souse a Breast of Veal. ibid.  
To souse a Tench or Barbell. 100  
To souse a Fillet of Veal. ibid.  
To marble Beef, Mutton, or Venison. 101.  
To marble Fish. ibid.  
To make a Tart of Wardens. 102.  
To make a Tart of green Pease. ibid.  
To make Tart of Rice. 103.  
To make a Tart of Meddlers. ibid.  
To make a Tart of Cherries. ibid.  
To make a Tart of Strawberries. 104.  
To make a Tart of Hips. ibid.  
To make a Pippin Tart. ibid.  
To scald Milk after the Western fashion. 105.  
To make a Junket. ibid.  
To make Bonny Clutter. 106.  
To make a Whitepot. ibid.  
To make a Pudding in haste. 107.  
To make a Pudding in a Dish. ibid.  
To Boil Cream. 108.  
To draw Butter. ibid.  
Lady of Arundels' Manchet. ibid.  
To boil Pigeons. 109  
A Florendine of sweetbreads or Kidneys. ibid.  
A Pork Pie. 110.  
A Chicken Pie. ibid.  
A Lamb Pie. 111.  
Sauce for a shoulder of Mutton. ibid.  
A Lumber Pie. ibid.  
An Oyster Pie. 112.  
A Hartechoak Pie. 113.  
A Calf's foot Pie. 114.  
A Skerret Pie. ibid.  
A Calf's head Pie for Supper. 115.  
A Lark Pie. ibid.  
A hot Neat's tongue for Supper. 116.  
A cold Neats-tongue Pie. 117.  
A Potato Pie for Supper. ibid.  
Pigeon or Rabbit Pie. 118.  
To make a puff Paste. ibid.  
A Pudding. 119.  
A Frigasie of Veal. 120.  
A Frigasie of Lamb. ibid.  
A Frigasie of Chickens. 121.  
A Frigasie of Rabbits. ibid.  
To harsh a Shoulder of Mutton. 122.  
To make a Cake. ibid.  
To make a Leg of Mutton three or four dishes. ibid.  
To souse an Eel. 124.  
To souse a Calf's head. 125.  
A stewed Rabbit. 126  
To boil Chickens. ibid.  
To boil a Rabbit. 127  
To boil a Duck. ibid.  
A roasted Shoulder of Mutton. 128.    
A TRUE GENTLEWOMAN'S DELIGHT.  

To make an Excellent Jelly.  
TAke three gallons of fair water, boil in it a knuckle of Veal, and two Calves feet slit in two, with all the fat clear taken from between the claws, so let them boil up a very tender Jelly, keeping it clean scummed, and the edges of the pot, always wiped with a clean cloth, that none of the scum may boil in, then strain it from the meat, and let it stand all night, the next morning take away the top and the bottom, and take to every quart of this Jelly, half a pint of Sherrie Sack, half an ounce of Cinnamon, and as much Sugar as will season it, six whites of Eggs very well beaten, mingle all these together, then boil it half an hour, and let it run through your Jelly Bag.   

To make a Crystal Jelly.  
Take two Calves feet, flay them, and lay them in fair spring water with a knuckle of Veal, shift it in half a dozen waters, take out the fat betwixt the claws, but do not break the bones, for if you do, the marrow of the Bones will slain the Jelly, when they are soft and picked very clean, boil them very tender in spring Water, when they be boiled tender, take them up, and use them at your pleasure to eat, let the broth stand in an earthen pot or Pipkin till it be cold, then take away the bottom and the top, and put the clear into a fair Pipkin, put into it half a pound of fair Sugar Candie, or other Sugar, three drops of oil of Nutmeg, three drops of oil of Mace, and a grain of Musk, and so let it boil leisurely a quarter of an hour, then let it run through a Jelly bag into a galley pot when it is cold, you may serve it in little careless lumps being taken out with a child's spoon, and this is the best way to make your Crystal Jelly.   

To make Apple Cream at any time.  
Take twelve Pippins, pair and slit them, than put them in a skillet, and some Claret Wine, and a race of Ginger shred thin, and a little Lemon peeled small, and a little Sugar, let all these stand together till they be soft, then take them off, and put them in a dish till they be cold, then take a quart of Cream boiled with a little Nutmeg a while, then put in as much of the apple stuff, to make it of what thickness you please, and so serve it up.   

To make a Trisle Cream.  
Take some Cream, and boil it with a cut Nutmeg, and Lemon pill a while, then take it off, cool it a little, and season it with a little Rosewater and Sugar to your taste, let this be put in the thing you serve it in, then put in a little Runnet to make it come, than it is fit to eat.   

To make clouted Cream.  
Take three gallons of new Milk, set it on the fire till it boileth, make a hole in the middle of the cream of the Milk, then take a pottle or three pints of very good cream, put it into the hole you made in the middle of the Milk as it boileth, and let it boil together half an hour, than put it into three or four milk-pans, so let it stand two days, if the weather be not too hot, then take it up in clouts with a scummer or slice, and put it in that which you will serve it, if you like it seasoned, you may put some Rose-water between every clout as you lay one upon another, with your slice in the dish you mean to serve it in.   

To make a Quince Cream.  
Take the Quinces and put them into boiling water unpared, and let them boil very fast uncovered that they may not colour, and when they are very tender, take them of, and peel them, and beat the pap very small with Sugar, and then take raw cream, and mix with it, till it be of fit thickness to eat like a cream, but if you boil the cream with a stick of Cinnamon, I think it the better, but it must stand till it be cold before you put it to the Quinces.   

To make a fresh Cheese.  
Take a pint of fresh cream set it on the fire, then take the white of six eggs, beat them very well, and wring in the juice of a good Lemon into the whites, when the cream seethes up, put in the whites, and stir it about till it be turned, and then take it off, and put it into the cheese-cloth, and let the whey be drawn from it, then take the curd and pound it in a Stone mortar with a little Rose water and Sugar, than put it into an earthen Cullender, and so let it stand till you send it to table, than put it into a dish, and put a little sweet cream to it, and so serve it in.   

To make a Coddling Cream.  
After your coddlings be throughly cooled and yielded, put them into a silver dish, and fill the dish almost half full with Rosewater, and half a pound of Sugar, boil all this liquor together, until half be consumed, and keep it stirring till it be ready, then fill up your dish with sweet cream, and stir it till it be well mingled, and when it hath boiled round about the dish, take it up, sweeten it with Sugar, and serve it cold.   

How to make a Goosberrie Fool.  
Take your Goosberries and pick them, and put them into clean water, and boil them till they be all as thick that you cannot discern what it is to the value of a quart, take six yolks of Eggs well beaten with Rosewater, and before you put in your Eggs season, it well with Sugar, then strain your Eggs, and let them boil a little while, then take it up, and put it into a broad dish, and let it stand, till it be cold, thus it must be eaten.   

How to make a white Foole.  
Take a quart of Cream, and set it over the fire, and boil it with whole Cinnamon, and sliced Nutmeg, and Sugar, then when it is almost ready take the whites of six Eggs, well beaten with Rosewater, and scum off the froth from them, and put it into the Cream, and boil it together a pretty while, than season it, and take the whole Spice out of it, and put it up in a broad dish, and when it is cold than it must be eaten.   

To make a Goosberry Custard.  
Take as many Goosberries as you please, boil them till they be soft, then take them out, and let them stand and cool, and drain them, draw them with your hand through a canvas Strainer, then put in a little Rosewater, Sugar, and three Whites, and stir them all together, and put them in a Skillet, and stir them a pace else they will burn, let them stand and cool a little while, and take them off, and put them in a glass.   

To make a Foole.  
Take two quarts of Cream, set it over the fire, and let it boil, then take the yolks of twelve Eggs, and beat them very well with three or four spoonfuls of cold Cream, before you put the Eggs into the hot Cream, take three or four spoonfuls of the Cream out of the Skillet, and put it into the Eggs, and stir it together, and then strain the Eggs into the Skillet of hot Cream, stirring it all the time to keep it from turning, then set it on the fire, and let it boil a little while, but keep it with stirring for fear of burning, then take it off, and let it stand and cool, then take two or three spoonfuls of Sack and put it in the dish, and some four or five Sippits, and put them in the Sack in the dish, set the dish and Sippits a drying, and when they be dry that they hang to the dish, sweeten the Cream, and pour it in the dish softly because the Sippits shall not rise up, this will make three dishes, when it is cold it is fit to be eaten.   

To make Cheesecakes.  
For the crust take half a pint of Flower, and four spoonfuls of cold Water, and three parts of a quarter of a pound of Butter, beat and knead these together, and put the paste asunder several times, then roll it square, and turn it over, then take a pint of Cream, and seven Eggs, and a quarter of a pound of Sugar, and a quarter of a pound of Currens plump before you put them in, and a whole Nutmeg grated on a knife, the Pepper must be beaten but not too much, it must be gently boiled and stirred as you do buttered Eggs, the stuff must be cold, and then put in the coffin and so bake it.   

To make a Sack Posset.  
Take two quarts of pure good Cream, a quarter of a pound of the best Almonds, stamp them into the Cream, and boil Amber and Musk therein, then take a pint of Sack in a basin, and set it on a chafing-dish till it be bloud-warm, then take the yolkes of twelve Eggs, with four whites, and beat them very well together, and so put the Eggs into the Sack, and make it good and hot, let the Cream cool a little before you put it into the Sack, then stir all together over the coals till it be as thick as you would have it, if you take some Amber, and Musk, and grind it small with Sugar, and strew it on the top of the Posset, it will give it a most delicate and pleasant taste.   

To make Leach.  
Make your Jelly for your Leech with Calf's feet, as you do your ordinary Jelly, but a little stiffer, and when it is cold take off the top and bottom, and set it over the fire with some Cinnamon and Sugar, then take your Turnsele, being well steep in Sack, and crush it, and so strain it into your Leech, and let it boil to such a thickness, that when it is cold you may slice it.   

To make yellow Leach.  
Your yellow Leech is just the same, but instead of Turnsele you must colour it with Saffron, and when it is boiled enough then put in your Saffron and not before, it must not boil in it.   

To make a slipcoat Cheese.  
Take five quarts of new Milk from the Cow, and one quart of Water, and one spoonful of Runnet, and stir it together, and let it stand till it doth come, then lay your Cheese cloth into the Vate, and take up your Curd as fast as you can without breaking, and put into your Vate, and let the Whey soak out of itself; when you have taken it all up, lay a cloth on the top of it, and one pound weight for one hour, then lay two pound for one hour more, then turn him when he hath stood two hours, lay three pound on him for an hour more, then take him out of the Vate, and let him lie two or three hours, and then salted him on both sides, when he is salt enough, take a clean cloth and wipe him dry, then let him lie on a day or a night, then put Nettles under and upon him, and change them once a day, if you find any Mouse turd wipe it off, the Cheese will come to his eating in eight or nine days.   

To make Cheese-loaves.  
Take the Curds of a tender new milk Cheese, and let them be well pressed from the Whey, and then break them as small as you can possible, then take Crumbs of Manchet, and yolkes of Eggs, with half the whites, and some sweet Cream, and a little fine flower, mingle all these together, and make a paste of it, but not too stiff, then make them into little loaves and bake them, when they be baked, cut off the tops and butter them; with Sugar, Nutmeg, and melted Butter, and put it in with a spoon, and stir it altogether, then lay on the tops, and sear them with scraped Sugar.   

How to make a very good tansy.  
Take fifteen Eggs, and six of the whites, beat them very well, then put in some Sugar, and a little Sack, beat them again, then put about a pint or a little more of Cream, then beat them again, then put in the juice of spinach, or of Primrose leaves, to make it green, then put in some more Sugar if it be not sweet enough, then beat it again a little, and so let it stand till you fry it, the first course is in, then fry it with a little sweet Butter, it must be stirred and fried very tender, when it is fried enough, than put it in a dish, and strew some Sugar upon it, and serve it in.   

To make black Tart stuff.  
To a dozen pound of Prunes take half a dozen of Malligo Raisins, wash and pick them clean, and put them into a pot of water, set them over the fire till all these are like pulp, and stir them often lest they burn too, then take them off, and let them be rubbed through a hair Sieve hard with your hands, by little and little till all be through, then season them to your taste with seared Ginger.   

To make yellow Tart stuff.  
Take four and twenty Eggs, and beat them with Salt together, and put into a quart of seething Milk, stirring it until it caudles, then take it off, and put it into a napkin, hanging it up till all the Whey be run through, when it is cold, take it and grind it in a stone Morter with Sack and Sugar to your taste, and otherwise to make it look white, leave the yolks, and instead of Sack put in Rosewater.   

To make a made Dish.  
Take a quarter of a pound of Almonds, beat them small, and in the beating of them put in a little Rose-water to keep them from oiling, strain them into Cream, then take Arterchoak bottoms, and Marrow, and boil the redness of the Marrow out, then take a quart of Cream, and boil it with Dates, Rosewater, and Sugar, and when it is boiled to a convenient thickness take it off, and take your Arterchoak and pair of the leaves, and lay them into the dish, and some Marrow upon them, then pour some Cream upon them, than set it upon coals till you serve it in.   

To make Sauce for a shoulder of Mutton.  
Take a few Oysters, and some sweet herbs, and an Onion, and a pint of white Wine, and a little beaten Nutmeg, a little Salt, and a large Mace, a little Lemon piled and a little Sugar, a little leaker posset, if you have no Oysters take Capers in the room of them, and some gravy of the Mutton.   

To fry Applepies,  
Take Apples and pair them, and chop them very small, beat in a little Cinnamon, a little Ginger, and some Sugar, a little Rosewater, take your paste, roll it thin, and make them up as big Pasties as you please, to hold a spoonful or a little less of your Apples, and so stir them with Butter not to hastily lest they be burned.   

To make Curd-Cakes.  
Take a pint of Curds, four Eggs, take out two of the whites, put in some Sugar, a little Nutmeg, and a little flour, stir them well together, and drop them in, and fry them with a little Butter.   

To make Furmentie.  
Take a quart of sweet Cream, two or three sprigs of Mace, and a Nutmeg cut in half, put into your cream, so let it boil, then take your French Barley or Rice, being first washed clean in fair water three times, and picked clean, then boil it in sweet milk till it be tender, than put it into your cream, and boil it well, and when it hath boiled a good while, take the yolks of six or seven eggs, beat them very well, and thicken on a soft fire, boil it, and stir it for it will quickly burn, when you think it is boiled enough, sweeten it to your taste, and so serve it in with Rosewater, and Musk Sugar, in the same manner you may make it with wheat.   

To make an Arterchoak Pie.  
Take the bottom of six Arterchoaks, being boiled very tender, put them in a dish, and put some vinegar over them, season them with Ginger and Sugar, a little Mace whole, putting them into a Pie, and when you lay them in, lay some marrow, and Dates sliced in, and a few Raisins of the Sun in the bottom, with good store of butter, so close the Pie, and when it is half baked, take a dish of Sack, being boiled first with Sugar, and a pill of Orange, put it in your pie, and set it in the Oven again, till you use it.   

To make a Chicken Pie.  
Make your paste with good store of Butter, and yolks of Eggs and Sugar, then take six chickens small, taking out the breastbone, and trussing them round, take two Nutmegs, and a good quantity of Cinnamon, and put it in in little pieces, take two yolks of eggs, and beat them with six spoonfuls of verjuice, then take your juice and verjuice, and a little salt, stir them well together, take a good deal of butter, and wet it in the verjuice, and put it in the bellies of the Chickens, so lay them in the pie with butter under them, then take half a pound of Currants washed and dried, so lay them on the top of the Chickens, with a little piece of Marrow, Barberies, Grapes, and good store of Butter and Sugar as will season it, a little before you draw out your Pie, put in Verjuice and Sugar boiled together.   

To bake Beef like red Deer.  
Take a pound of Beef, and slice it thin, and half a pint of good wine Vinegar, some three Cloves, and Mace above an ounce, three Nutmegs, pound them altogether, Pepper and Salt according to your discretion, and a little Sugar, mix these together, take a pound and half of Suet, shred and beat it small in a mortar, then lay a row of Suet, a row of Beef, strew your spices between every lain, than your Vinegar, so do till you have laid in all, then make it up, but first beat it close with a rolling pin, then press it a day before you put it in your past.   

To roast a shoulder of Mutton with Thyme.  
Draw your shoulder of mutton, and when it is half roasted, save the gravy, and cut a good deal of the inside of it, and mince it gross, and boil it in a dish with the gravy, and Time, Claret wine, and sliced Nutmeg, and when your shoulder is roasted, lay it in the dish with sliced Lemon, but remember to scorch your Mutton in roasting, as you do when you boil it.   

To roast a shoulder of mutton with Oysters.  
When you open the Oyster save the liquor, than season them with Pepper, and a little Cloves, and Mace, and Herbs finely chopped, and the yolk of two or three eggs chopped small, and some Currants parboiled a little, than stuff your shoulder of mutton thick with your Oysters, than season it, and lay it to the fire, and roast it, then take the rest of your Oysters and boil them with a little white Wine, and some Butter, this is sauce for your shoulder of mutton, when your Oysters are opened, you may perboil them in their own liquor, then take them out and season them.   

To make angelets.  
Take a quart of new Milk, and a pint of cream, and put them together with a little rennet, when it is come well, take it up with a spoon, and put it into the vate softly, and let it stand two days till it is pretty stiff, then slip it out, and salt it a little at both ends, and when you think it is salt enough, set it a drying, and wipe them, and within a quarter of a year they will be ready to eat.   

To make Black Puddings.  
Take your blood when it is warm, put in some salt, and when it is cold throughly, put in your groats well picked, and let it stand soaking a night, then put in herbs, which must be Rosemary, large Savoury, Penniroyal, Thyme and Fennel, then make it soft with putting of good cream hot, until the blood look pale, then beat four or five eggs whites and all, and mingle it, than season it with Cloves, Mace, Pepper, Fennel seeds, than put good store of Beef Suet in your stuff, and mince your fat not to small.   

To make white Puddings.  
After the humbles are very tender boiled, take some of the lights, with the hearts, and all the flesh and fat about them, picking from them all the sinews and skin, then chop the meat small as can be, then put to it a little of the Liver finely seared, some grated bread seared, four or five yolks of Eggs, a pint of very good cream, a spoonful or two of Sack, a little Sugar, Cinnamon, Cloves and Mace, a little Nutmeg, a few Canary seeds, a little Rosewater mingled with a good deal of Swine's fat, a little Salt, roll it in rolls two hours before you go about it, let the fat side of the skin be turned and steeped in Rose-water till you fill them.   

To make Almond Puddings.  
Take a pound of Almonds blanched, and beat them very small, with a little Rosewater, boil good milk with a flake of Mace, and a little sliced Nutmeg, when it is boiled take it clean from the spice, then take the quantity of a penny loaf grate it, and searce it through a Collender, and then put it into the milk, and let it stand till it be pretty cool, then put in the almonds, and five or six yolks of Eggs, and a little Salt and Sugar, what you think fit, and good store of Beef suet, and Marrow very finely shred.   

To make a Pudding to bake.  
Take a penny loaf, pair it, slice it in a quart of Cream, with a little Rosewater, and break it very small, take three ounces of Jordan Almonds blanched, and beaten small with a little Sugar, put in some eight Eggs beaten, a Marrow bone, and two or three Pippins sliced thin, or any way, mingle these together, and put in a little Amber grease if you please.   

To make a boiled Pudding.  
Take a pint of cream or milk, boil it with a stick of Cinnamon a little while, and take it off, & let it stand till it be cold, put in six Eggs, take out three whites, beat your Eggs a little before you put them into the milk, then stir them together, then take a penny roll and slice it very thin, and let it lie and soak, and then braid it very small, then put in some Sugar, and butter your cloth before you put it in, it will take but a little while seething, and when you take it up, melt a little fresh Butter and a little Sack, and Sugar, beat all these together, and put it ●nto the dish with your pudding to be served in.   

To make a Cream Pudding to be boiled.  
Take a pint and a half of thick cream, and boil it with Mace, Ginger, and Nutmeg quartered, then put to it eight Eggs, with four whites beaten, and Almonds blanched a pound, and strained in with the cream, a little Rosewater and Sugar, and a spoonful of flour seared very fine, then take a thick napkin, wet it, and rub it with flour, and tie the pudding up in it where Mutton is boiled, or in the Beef-pot, remember to take out the whole spice out of the cream when it is boiled, the sauce for this pudding is a little Sack, and Sugar, a pretty piece of Butter, you must blanche some Almonds, when they are blanched, cut every Almond in three or four pieces the long way, and stick them up an end upon the pudding very thick.   

To make a Whitepot.  
Take a pint and a half of cream, a quarter of a pound of Sugar, a little Rose-water, a few Dates sliced, a few Raisins of the Sun, six or seven Eggs, and a little large Mace, a sliced Pippin, or Lemon cut sippet fashion, for your dishes you bake in, and dip them in Sack or Rose-water.   

To make a forced dish of any cold meat.  
Take any cold meat and shred it small, a little Cloves and Mace, and Nutmeg, and two yolks of Eggs, a spoonful or two of Rosewater, a little grated bread, a little Beef suet shred small, make it up into balls or any fashion you please, and boil them in fried suet between two earthen dishes, your suet must boil before you put in your meat; for sauce, a little Butter, Verjuice, and Sugar.   

To make a forced dish of a Leg of Mutton, or Lamb.  
Take a Leg of Mutton, or Lamb, cut out the flesh, and take heed you break not the skin of it, then parboil it, and mince it with a little Beef suet, put into it a little sweet Herbs shred, three or four Dates sliced, a little beaten Nutmeg, Cloves, and Mace, a few Currants, a little Sugar, a little Verjuice, three or four Eggs, mix them together, and put them in the skin, and set it in a dish and bake it.   

To boil a Calf's head with Oysters.  
Take the head, and boil it with Water and Salt, and a little white Wine or Verjuice, and when it is almost enough, than cut some Oysters, and mingle them together, and a blade or two of Mace, a little Pepper, and Salt, and a little liquor of the Oysters, than put it together, and put it to the Calf's head, and the largest Oysters upon it, and a slit Lemon, and Barberries, so serve it in.   

To fry a coast of Lamb.  
Take a coast of Lamb, and parboil it, take out all the bones as near as you can, and take some four or five yolkes of Eggs beaten, a little Thyme, and sweet Majoram, and Parsly minced very small, and beat it with the Eggs, and cut your Lamb into square pieces, and dip them into the Eggs and Herbs, and fry them with Butter, then take a little Butter, white Wine, and Sugar for sauce.   

To stew Saucesedges.  
Boil them in fair Water and Salt a little, for sauce boil some Currants alone, when they be almost tender, then pour out the water, and put in a little white Wine, Butter, and Sugar.   

To boil Ducks.  
When they be half boiled, take a quart of the liquor and strain it, and put a quart of white Wine, and some whole Mace, Cloves, and Nutmegs sliced, and Cinnamon, and a few Onions shred, a bundle of sweet Herbs, a few Capers, and a little Sampire, when it is boiled put some Sugar to season it withal.   

To make white Broth with a Capon.  
Truss your Capons, and boil ●●em in fair Water, and when they are half boiled, take out three pints of the liquor, and put it to a quart of Sack, and as much white Wine, and slice two ounces of Dates half or quarter wise as you please, a little whole Mace, Cloves, and Cinnamon, a Nutmeg shred, of each a little quantity, boil the broth in a pipkin by itself, until the Dates begin to be tender, then put in the marrow of two bones, and let it boil a little, not too much for fear, then when your Capons be near ready, break twenty Eggs, save the yolkes from the whites, and beat the yolkes until you may take up a spoonful and it will not run beside the spoon, than you must put a little cold broth to them, and so strain them through a cloth, then take up some of the hot broth to heat your Eggs, because else it will turn, let it have a walm or two after your Eggs be in, but not seethe too much for fear it turns, than dish your Capons, and pour your broth on them, and garnish your dish as you please.   

To make stewed Broth.  
Take a neck of Mutton, or a rump of Beef, let it boil, and scum your pot clean, thicken your pot with grated bread, and put in some beaten Spice, as Mace, Nutmegs, Cinnamon, and a little Pepper, put in a pound of Currans, a pound and a half of Raisins of the Sun, two pound of Prunes last of all, then when it is stewed, to season it put in a quart of Claret, and a pint of Sack, and some Saunders to colour it, and a pound of Sugar to sweeten it, or more if need be, you must seethe some whole Spice to garnish your dish withal, and a few whole Prunes out of your pot.   

To make gallendine Sauce for a Turkey.  
Take some Claret Wine, and some grated Bread, and a sprig of Rosemary, a little beaten Cloves, a little beaten Cinnamon, and some Sugar.   

An exceeding good way to stew Chickens.  
Take Chickens, flay them, and cut them in pieces cross way, than put them in a Pipkin or Skillet, and cover them almost with Pepper, and Mace, and Water, so let it stew softly with a whole Onion in it till part of that liquor be consumed, then put in as much white Wine as will cover them again, take Parsley, sweet Majoram, Winter Savory, with a little Thyme, and shred them very small, and put them in, and let them boil till they are almost enough, then put in a good piece of Butter.   

To boil a leg of Mutton.  
Take a leg of Mutton and stuff it, for the stuffing take a little Beef suet, and a few sweet Herbs, chop them small, and stuff it, and then boil it, and put in a handful of sweet Herbs, cut them small, mingle a hard Egg amongst the Herbs, and strew it upon the Mutton, melt a little Butter and Vinegar, and pour it into the dish, and send it in.   

To keep Quinces all the year.  
First you must ●ore them, and take out the kernels clean, and keep the cores and kernels, then set over some water to boil them, than put them in when you set over the water, then let them boil till they be a little soft, and then take them up, and set them down till they be cold, then take the kernels and stamp them, and put them into the same water they were boiled in, and let them boil till they be thick, see you have as much liquor as will cover the Quinces, and if you have not enough, take of the smallest Quinces and stamp them to make more liquor, and when it is boiled good and thick, you must strain it through a course cloth, and when the Quinces be cold, then put them into a pot, and the liquor also, and be sure the liquor cover them, you must lay some weight upon them to keep them under, so cover them close, let them stand fourteen days, and they will work of their own accord, and they will have a thick rind upon them, and when they wax hoary or thick, then take it from the liquor, for it will have a skin on it within a month or six weeks.   

To pickle Cowcombers.  
Take the Cowcombers, and wash them clean, and dry them clean in a cloth, then take some Water, and Vinegar, and Salt, and some Dill tops, and some Fennel tops, and a little Mace, make it fast enough, and sharp enough to the taste, then boil it a while, and then take it off, and let it stand and be cold, and then put in the Cowcombers, and lay a board on the top to keep them down, and tie them close, and within a week they will be fit to eat.   

To pickle Purslain.  
Take the Purslain, and pick it in little pieces, and put it into a pot or a barrel, then take a little Water, Vinegar, and Salt to your taste, it must be pretty strong of the Vinegar and Salt, and a little Mace, and boil all these together, and pour this liquor in seething hot into the Purslain, and when it is cold tye it close, but put a little board on the top to steep it down, and within a week or two it is fit to eat.   

To do Clove-gilliflowers up for salleting all the year.  
Take as many Clove-gilliflowers as you please, and slip off the leaves, then strew some Sugar in the bottom of the gallipot that you do them in, and then a lane of Gillyflowers, and then a lane of Sugar, and so do till all the Gillyflowers be done, then pour some Claret Wine into them as much as will cover them, than cut a piece of a thin board, and lay it to them to keep them down, then tie them close, and set them in the Sun, and let them stand a month or thereabouts, but keep them from any rain or wet.   

To pickle Broom buds.  
Take as many Broom buds as you please, make linen bags, and put them in, and tie them close, then make some brine with Water and Salt, and boil it a little, let it be cold, then put some brine in a deep earthen Pot, and put the bags in it, and lay some weight upon them, let it lie there till it look black, then shift it again, so you must do as long as it looks black, you must boil them in a little cauldron, and put them in vinegar a week or two, and then they be fit to eat.   

To Pickle Oysters.  
Take your Oysters and pick them out of the shells, and save the liquor that cometh from them, then take your Oysters one by one, and wash them clean out of grift, then strain the liquor, then take a quantity of white wine, and a large Mace or two, and two or three slices of Nutmeg, and Pepper grossly beaten, and salt them, boil it together, then put in your Oysters and boil them, then take the yolk of an Egg, and beat it well with Wine Vinegar, then take up your Oysters, and let them cool, then put in your Egg and let it boil, hang it off, and let it cool, and put it up together.   

To make grout.  
Take some Wheat and Beans, and when you have made it into Malt, then rittle it, then take some water, or some small Wort, and heat it scalding hot, and put it into a pail, then stir in the Malt, then take a piece of four leaven, then stir it about, and cover it, and let it stand till it will cream, then put in some Orange pills, than put it over the fire and boil it, keeping it stirring till all the white be gone.   

To make jelly of Marmalet.  
Take Quinces and pair them, cut them into water in little pieces, and when you have done all, then take them out of the water and weigh them, and to every pound of Quinces, take five quarters of a pound of Sugar, and half a quarter, than put it into the Skillet, and put as much water as will make it pretty thin, than set it on the fire, then clarify it with the white of an Egg, and scum it off clear, then put in your Quinces, and let it boil a pretty pace, and cover it close, till it is pretty thick, then leave stirring it till it is thick enough for Marmalet, then take it off, and put it in your glass, and do it with your knife in little works, when you have done let it stand, your costly must boil all the while, you must put in as much water as will make it pretty thin, when it is boiled to a pretty good colour, then stir it, and weigh it, then take of loaf Sugar as much as it weighs and boil it altogether to a Jelly, then pour it into your Marmalet glass, than put it in a stove, and put some fire in every day.   

To make Jelly of Pippins.  
Take Pippins and pair them, and quarter them, and coat them, lay them in water, and when you set them on the fire, shift them in another water, and put them in a skillet, put as much water as will cover them and a little more, set them over the fire, and make them boil as fast as you can, when the Apples are soft, and the liquor taste strong of the Apples, then take them off, and strain them through a piece of canvas gently; take to a pound of juice a pound of Sugar, than set it on the fire, when it is melted, strain it into a basin, and rinse your skillet again, set it on the fire, and when it is boiled up, then scum it, and make it boil as fast as you can, and when it is almost boiled, put in the juice of three Lemons strained through a cloth, if you will have Orange pill, pair it thin, that the white be not seen, and then lay it in the water all night, then boil them in water till the pill be soft, then cut them in long pieces, than put it into the Syrup, and stir it about, and fill your glasses, and let it stand till it be cold, and then it is ready to eat.   

To preserve Oranges.  
Take a pound of Oranges, and a pound of Sugar, pill the outward rind, and inward white skin off, take juice of Oranges, put them into the juice, boil them half an hour, and take them off.   

To preserve green Walnuts.  
Take Walnuts, and boil them till the water do taste bitter, then take them off, and put them in cold water, and pill of the bark, and weigh as much Sugar as they weigh, and a little more water than will wet the Sugar, set them on the fire, and when they boil up, take them off, and let them stand two days, and boil them again once more.   

To preserve white Quinces.  
Take a pound of Quinces, boil them with the skins on, but core them and pair them, take a quarter of a pound of Sugar, with water no more than will wet the Sugar, put the Quinces into it presently, boil them as fast as may be, and skin them, when the Syrup is thick take it up.   

To make Goosberrie Tarts.  
Take a pint of Goosberries, and put them into a quarter of a pound of Sugar, and two spoonfuls of water, and put them on the fire, and stir them as you did the former.   

To preserve Resberries.  
Take as many as you please, a lay of Sugar, and a lay of Resberries, and so lay them into the Skillet, and as much Sugar as you think will make Syrup enough, and boil them, and put two spoonfuls of water in, boscom it, take it off, and let it stand.   

To preserve Currans.  
Part them in the tops lay a lain of Currans, and a lain of Sugar, and so boil them as fast as you do Resberries, do not put in the spoon, but scum them, boil them till the Syrup be pretty thick, then take them off, and let them stand, till they be cold, and put them in a glass.   

To preserve Meddlers.  
Take the just weight of Sugar as they weigh, to a pound of Sugar put a pint and a half of water, scald them as long as the skins will come off, stone them at the head, put the water to the Sugar, and boil it, and strain it, put in the Meddlers, boil them apace, let them stand till they be thick, then take them off.   

To preserve Goosberries.  
Take the fairest Goosberries you can get with the stalks one, prick three or four holes in every one of them, then take the weight of them in Sugar, lay the best part of the Sugar in the bottom of a Silver or pewter dish, then lay your Goosberries one by one upon it, strew some of the rest of the Sugar upon them, and put two spoonfuls of the water into half a pound, than set the Goosberries on a chafing dish of coals, and let them stand uncovered, scalding upon the fire a pretty while before they boil, but not too long, for than they will grow red, and when they be boiled, let them not boil too fast, when they be enough put them up, you must put the rest of the Sugar on them as they boil, and that will harden them, and keep them from breaking.   

To make Goosberrie Cakes.  
Prick as many Goosberries as you please, and put them into an earthen pitcher, and set it in a kettle of water till they be soft, and then put them into a sieve, and let them stand till all the juice be out, and weigh the juice, and as much Sugar, as Syrup; First boil the Sugar to a Candy, and take it off, and put in the juice, and set it on again till it be hot, and take it off, and set them in a press till they be dry, than they are ready.   

To do Goosberries like Hops.  
Take pricks of black Thorn, then take Goosberries, and cut them a little a cross, and then take out the stones, and then put them upon the pricks, and weigh as much Sugar, as they weigh, and take a quarter or a pint of water and put into the Sugar, and let it boil a while, then put in the hops, let them stand and scald two hours upon the coals till they be soft, then take out the Hops, and boil the Syrup a while, then take it off, and put in the Hops.   

To preserve Apricocks.  
First stone them and weigh them, and take as much Sugar as Apricocks, put it in a Basin, some in the bottom, and some on the top, let them stand all night, set them on the fire till they be scalding hot then heat them twice more.   

To make Apricock Cakes.  
Take as many Apricocks as you please, and pair them, put as much Sugar as they weigh, take more water than will melt the Sugar, then boil the Sugar and it together till they be pretty stiff, take them off, and put them in saucers.   

To make Mackeroons.  
Take half a po●nd of Almonds, put them in water, stamp them small, put in some Rose-water, a good spoonful of flower, four eggs, half a pound of Sugar, in the beating of the Eggs, put in the Almonds, heat the oven hot enough to bake a Custard, put them in, when you have taken them out, let them stand till they be cold, they must be baked in earthen pans round, and buttered very thin.   

How to preserve White Damsons green.  
Take white Damsons, scald them in water till they be hard, then take them off, and pick as many as you please, take as much Sugar as they weigh, strew a little in the bottom, put two or three spoonfuls of water, then put in the Damsons and the Sugar, and boil them, take them off, and let them stand a day or two, then boil them again, take them off, and let them stand till they be cold.   

To preserve Mulberries.  
Take as many Mulberries as you please, and as much Sugar as they weigh: First wet the Sugar with some juice of Mulberries, stir your Sugar together, then put in your Mulberries, then boil them apace, till you think they are boiled enough, then take them off, and boil the Syrup a while, and put it into the Mulberries, let them stand till they be cold.   

To preserve Pippins white.  
Take some Pippins and pair them, and cut them the cross way, and weigh them, and to a pound of Sugar, a pint of water, than put the Sugar to the water, and then let it boil a while, and then put in the Pippins, and let them boil till they be clear at the Core, take them off, and put them up.   

To make white Quince Cakes.  
Take Quinces and let them stand till they be cold, but not seethed till they be tender enough, then take them off, and pair them, then scrape off the softest, and do it through a sieve, and then weigh as much Sugar as it doth weigh, and beat it, and sift it into the Quinces, and stir it altogether, and set it on the coals, and stir it about, but let it not boil at all, but let it stand and cool, till it be pretty thick, then take it off, and put it in glass saucers.   

To preserve Grapes.  
Stamp and strain them, let it settle a while, before you wet a pound of Sugar, or grapes with the juice stone the grapes, save the liquor, in the stoning take off the stalks, give them a boiling, take them off, and put them up.   

To preserve Damsons.  
Take as many as you please, and weigh as much Sugar as they weigh, and strew some in the bottom, and some on the top, and you may wet the Sugar with some Syrup of Damsons, or a little water, than set them upon the fire, and let them stand and soak softly about an hour, then take them off, and let them stand a day or two, then boil them up, till you think they be enough, take them off, and put them up.   

How to make Cake of Lemons or Violets.  
Take of the finest double refined Sugar, beaten very fine, and seared through fine Tiff●nie, and to half a silver poringer of Sugar, put to it two spoonfuls of water, and boil it till it be almost Sugar again, then grate of the hardest rinded Lemon, then stir it into your Sugar, put it into your Coffins of Paper, and when they be cold take them of.   

To preserve Quinces red.  
Take your Quinces and weigh them, to a pound put a pound of Sugar, and half a pint of water, put your water to your Sugar, and let it stand, your Quinces must be scalded till they be tender, take them off, pair them, and core them, but not too much, than put them in the skillet where the Sugar is, than set them on the fire, and let them boil two hours, if it be not enough, boil it a little more, pour it to the Quinces, and stop it close.   

To make Biscuit Bread.  
Take a pound and a half of white loaf Sugar, and so much flower, as much anise seed, Coliander seed, and Carraway seed as you please, and twelve Eggs, three whites lest out, take the Sugar and sift it fine, and the flower also, and beat your Eggs a little, then mingle them well together with four spoonfuls of damask Rose-water, beat them well together, and put in two spoonfuls more, and beat it again about an hour and a half in all, than butter plate trenchers, and fit them with stuff, scrape some Sugar on them, and blow it off again, heat your oven hot enough to bake a Pie, and let the lid stand up a little while, to draw down the heat from the top, then take the lid down again, and let it stand till it be cool, that you may suffer your hand in the bottom, then set in the plates, and set up the lid again, until they rise, then take them out and lose them from the plates, and scrape the bottoms, and let them stand four hours, than they be fit to eat.   

To preserve Grapes to look clear and green.  
Take a pound of Grapes with no stalks on them, when they do begin to be ripe, then weigh as much double refined Sugar beaten small, then take the Grapes that were weighed, stone them at the place where the stalks are, pull off the skins, and strain some Sugar in the bottom of the thing you do them in, and so lay them in the Sugar you did weigh, till you have stoned and peeled them, and so strew the Sugar upon them, than set them on the fire, and let them boil as fast as can be, till the Syrup be pretty thick, then take them off, and put them up till they be cold.   

To Candie Apricocks.  
Take your Apricocks the fairest, and scald them, and peel them, between two clothes ●rush the water softly out of them as dry as you can, without too much flatting them, then take as much seared Sugar almost as much as they weigh, and boil it altogether to a Candie height then take it off the fire, and lay the Apricocks in it one by one, with a feather anoint them over, than set them on a chafingdish of coals, and let them be through sod but not boil, then take them off the fire, and set it in a stone or bloudwarm oven, and twice a day set them on a fire, and turn them once at every heating, anointing them with a feather, and the same Syrup every time you take them off the fire, this do until you see the Syrup begin to sparkle, and full of eyes, then take them out of the Syrup, and lay them on glass plates, and dry them in a stone or Oven, turning them a day or two, till they be dry, white Pear plums may be done thus.   

To make Paste of Goosberries, or Barberies, or English Currants.  
Take any of these tender fruits, and boil them softly on a chafingdish of coals, then strain them with the pap of a rotten Apple, then take as much Sugar as it weighs, and boil it to a Candie height, with as much Rose-water, as will melt the Sugar, then put in the pap of your fruit into the hot Sugar, and so let it boil leisurely, till you see it reasonable stiff, almost as thick as for Marmalet, than fashion it on a sheet of glass, and so put it into the Oven upon two Billets, that the glass may not touch the bottom of the Oven, for if it do it will make the paste tough, and so let it dry leisurely, and when it is dry, you may box it, and keep it all the year.   

To make Paste of Oranges and Lemons.  
Take your Oranges and Lemons, and have on the fire two vessels of fair water at once, boil them, and then shift the water seven times, that the bitterness may be taken from them, and they very tender, then cut them through the midst, and take out the kernels, and wring out all the water from them, then beat them in an Alabaster mortar, with the paps of three or four Pippins, then strain it through a fine strainer, then take as much Sugar as that pap doth weigh, being boiled to a Candie height, with as much Rose-water as will melt the Sugar, than put the pap of your Oranges and Lemons into the hot Sugar, and so let it boil leisurely with stirring, and when you see it stiff as for Manchet, than fashion it on a sheet of glass, and so set it in a Stove or Oven, and when it is throughly dry, box it for all the year.   

To make Paste Royal in Spice.  
Take Sugar the quantity of four ounces, very finely beaten and seared, and put into it an ounce of Cinnamon, and Ginger, and a grain of Musk, and so beat it into paste, with a little Gum-Dragon steeped in Rosewater, and when you have beaten it into paste in a stone mortar, than role it thin, and print it with your mouldors, then dry it before the fire, and when it is dry, box and keep it all the year.   

To Candie Pears, Plums, or Apricocks, that shall look as clear as Amber.  
Take your Apricocks and Plums, and give every one a cut to the stone in the notch, then cast over Sugar on them, and bake them in an Oven as hot as for Manchet close stopped, bake them in an earthen platter, let them stand half an hour, then take them out of the dish, and lay them one by one upon glass plates, and so dry them, if you can get glasses made like Marmalet boxes to lay over them they will be sooner candied, this is the manner to candy any such fruit.   

To make paste Royal white that you may make Court Bowls, or Caps, or Gloves, Shoes, or any pretty thing Printted in Moulds.  
Take half a pound of double refined Sugar, and beat it well, and searce it through a fine lawn, than put it into a fine Alabaster mortar, with a little Gum-dragon steeped in a little Rose-water and a grain of Musk, so beat them in a mortar, till it come to a pretty paste, than roll it thin with a rolling pin, and print it with your moulders, like Gloves, Shoes, or any thing else, and some you may roll very thin with a rolling pin, and let dry in an Ashen dish, otherwise called a Court cap, and let it stand in the dish till it be dry, and it will be like a saucer, you must dry them on a board far from the fire, but you must not put them in an Oven, they will be dry in two or three hours and be as white as snow, than you may, guilt Box and Cap.   

To make Fine Diet-Bread.  
Take a pound of fine flower twice or thrice dressed, and one pound and a quarter of hard Sugar finely beaten, and take seven new laid Eggs, and put away the yolks of one of them, then beat them very well, and put four or five spoonfuls of Rose-water amongst them, and then put them into an Alabaster or Marble mortar, and then put in the flower and Sugar by degrees, and beat it or pound it for the space of two hours, until it be perfectly white, and then put in an ounce of Canary seeds, than butter your Plates or Saucers, and put into every one, and so put them into the oven; if you will have it gloss and Icy on the top, you must wash it with a feather, and then strew Sugar very finely beaten on the top before you put it into the Oven.   

To preserve Apricocks.  
Take your Apricocks, and put them into a skillet of fair water, and put them over the fire, until they be something tender, then take them up out of the water, and take a bodkin and thrust out the stone at the top, and then peel off their skins, and when you have so done put them into a silver dish or basin, and lay Sugar very finely beaten over and under them, than put a spoonful or two of water unto them, and set them over a very soft fire until they be ready, then take them up, and lay them into another dish a cooling, and if you see good boil the syrup a little more, when they are cold, and the syrup almost cold, put them up in a galley-pot or glass altogether.   

To preserve Damsons.  
Take a pound or something more of pure Sugar finely beaten, and then take a pound of Damsons and cut one scotch in the side of each of them, than put a row of Sugar in a silver dish or basin, and then lay in a row of Plums, and then cover it with Sugar, and so lay it in till they be all in, and then take two spoonfuls of clean water, and make a hole in the middle of them, and set it over a very soft fire, and look to it carefully, for fear the Sugar should burn, and when the Sugar is all dissolved, shake them together, and stir them gently, and then set them down and cover them till they be cold, and when they are cold, set them upon the coals again, and then let them boil gently till they be ready, and when they are ready take them down, and take them every one by its stem, and cover them with the skins as well as you can, and then put them all one by one in a dish, and if the syrup be not boiled enough, set it over and let it boil a little longer, and when the Plums be cold, put them in a galley-pot or glass, and pour the syrup to them while it is a little warm, you must not forget to take away the skin of the Plums as it riseth.   

To make Pap of Barley.  
Take Barley, and boil it in fair water softly until it begin to break, than put that liquor out, then put as much hot water to it as you put forth, and so let it boil till it be very soft, then put it into a Cullender and strain it, then take a handful of Almonds, and grind them very well with your Barley and some of the liquor, so season it with Sugar, and a little Rosewater, a little whole Mace, and Cinnamon, and boil them well together.   

To candy Lemons and Oranges.  
Take the peels of your Oranges and Lemons, the white cut away, then lay them in water five or six days, shifting them twice every day, then seeth them till they be very tender, then take them out of the water, and let them lie till they be cold, then cut them in small pieces square, the bigness of a penny or less, then take to every three two ounces of Sugar, put to it a quantity of fair Water, and a less quantity of Rosewater, and make a syrup thereof, then scum it very clean, and put in your peels, and let them boil for the space of an hour or longer, if you find your liquor wanting you may put in more water at your pleasure, then boil them a little space after with a little sharp fire, stirring it always for burning, then take it off the fire three or four times, stirring them all the while, and set them on again until they be candied.   

To make Cakes of Almonds.  
Take one pound and a half of fine Flower, of Sugar twelve ounces beaten very fine, mingle them well together, then take half a pound of Almonds, blanche them, and grind them fine in a Mortar, then strain them with as much Sack as will mingle the Flower, Sugar, and Almonds together, make a paste, bake them in an oven not too hot.   

To make white Lemon Cakes.  
Take half a dozen of yellow Lemons the best you can get, then cut and pair them, leave none of the yellow behind, then take away the sour meat of it, and reserve all the white, and lay it in water two days, then seeth it in fair water till it be soft, then take it out, and set it by till the water be gone from it, then weigh it, and take twice the weight in Sugar, mince the white stuff very fine, then take an earthen pipkin, and put therein some fair Water, and some Rose-water, if you have a pound of Sugar, you must have half a pint of water, of both sorts alike, let your water and Sugar boil together, then scum it, and put in the stuff, and so let them boil together, always stirring it till it be thick, it will show very thin, and when it is cold it will be thick enough.   

To make Oil of Violets.  
Set the Violets in Salad oil, and strain them, then put in other fresh Violets, and let them lie twenty days, then strain them again, and put in other fresh Violets, and let them stand all the year.   

To preserve Pomecitron.  
Take Pomecitron and grate off the upper skin, then slightly cut them in pieces as you think good, lay them in water four and twenty hours, then set over a posnet with fair water, and when it boyles put them in, and so shift till you find the water be not bitter, then take them up and weigh them, and to every pound of Pomecitron put a pound and quarter of Sugar, then take of your last water a pint and quarter, set your water and Sugar over the fire, then take two whites of Eggs and beat them with a little fair water, and when your syrup begins to boil cast in the same that riseth from the Eggs, and so let it boil, then let it run through a clean fine cloth, than put it in a clean Posnet, and when your syrup begins to boil put in your Pomecitron, and let it boil softly three or four hours, until you find your syrup thick enough; be sure you keep them always under syrup, and never turn them, take them up, and put them into your glass, and when they be cold cover them.   

To candy Ringus Root.  
Take your Ringus Roots and boil them reasonable tender, then peel them, and pith them, then lay them together, then take so much Sugar as they weigh, and put it into a posnet with as much Rose-water as will melt it, then put in your Roots, and so let it boil very softly until the Sugar be consumed into the Roots, then take them and turn them, and shake them till the Sugar be dried up, and then lay them a drying upon a lattice of wire until they be cold, in like sort you may candy any other Roots, which you please.   

To candy all kind of Fruitrages, as Oranges, Lemons, Citrons, Lettuce stocks, the Sugar-candy such as the Comfit-makers do candy the Fruits.  
Take one pound of refined Sugar, and put it into a posnet with as much water as will wet it, and so boil it until it come to a candy height, then take all your fruit being preserved and dried, then draw them through your hot Sugar, and then lay them on your hardle, and in one quarof an hour they will be finely candied.   

To candy all kind of Flowers in ways of the Spanish Candy.  
Take double refined Sugar, put it into a posnet with as much Rose-water as will melt it, and put into it the pap of half a roasted Apple, and a grain of Musk, then let it boil till it come to a candy height, then put in your Flowers being picked, and so let it boil, than cast them on a fine plate, and cut it in ways with your knife, than you may spot it with Gold and keep it.   

To make Essings.  
Take one peck of Oatmeal grots, the greatest you can get and the whitest, pick it clean from the black, and searce out all the smallest, then take as much evening Milk as will cover it and something more, boil it, and cool it again till it be bloud-warm, then put it to the Oatmeal and let it soak all night, the next morning strain it from your Milk as dry as you can through a cloth, then take three pints of good Cream, boil it with a Mace and the yolkes of eight Eggs, when it is boiled put it into your stuff, then put in six Eggs more whites and yolkes, season it with a good quantity of Cinnamon, Nutmeg, and Ginger, and a less quantity of Cloves and Mace, put in as much Sugar as you think will sweeten it, have a good store of Suet shred small, and forget not Salt, so boil them.   

To make Sugar Cakes.  
Take one pound of fine Flower, one pound of Sugar finely beaten, and mingle them well together, then take seven or eight yolkes of Eggs, and if your Flower be good, take one white or two as you shall think good, take two Cloves, and a pretty piece of Cinnamon, and lay it in a spoonful of Rosewater all night, and heat it almost bloud-warm, temper it with the rest of your stuff, when the paste is made, make it up with as much haste as you can, bake them in a soft oven.   

To make a Calfes-foot Pie.  
Take your Calfes-feets, boil them, and blanche them, then boil them again till they be tender, then take out all the bones, season it with Cloves, Mace, Ginger, and Cinnamon, as much as you shall think good, then put in a good quantity of Currans and Butter, bake your Pie in a soft oven, and when it is baked, take half a pint of white Wine Vinegar, beat three yolkes of Eggs, and put to the coals, season it with Sugar and a little Rosewater, always stirring it, than put it into your Pie, and let it stand half a quarter of an hour.   

To make a very good Pie.  
Take the backs of four white Herrings watered, the bones and skin taken away, then take so much Wardens in quantity pared and cored, half a pound of Raisins of the Sun stoned, mince all these together, and season it with Cinnamon and Ginger, and when the Pie is baked put in a little Rosewater, and scrape Sugar on it, if you put in Butter then put in a handful of grated bread.   

To make Simbals.  
Take fine Flower dried, and as much Sugar as Flower, then take as much whites of Eggs as will make it a paste, and put in a little Rosewater, then put in a quantity of Coriander seed, and anise seed, then mould it up in that fashion you will bake it in.   

To preserve Angelico roots.  
Take the roots and wash them, then slice them very thin, and lay them in water three or four days, change the water every day, than put the roots in a pot of water, and set them in the embers all night, in the morning put away the water, then take to a pound of roots four pints of water, and two pound of Sugar, let it boil, and scum it clean, then put in the roots, they will be boiled before the syrup, then take them up, and boil the syrup after, they will ask you a whole days work, for they must boil very softly; at Saint Andrew's time is the best time to do them in all the year.   

To boil a Capon with Brews,  
Take a Capon, and truss him to boil, set him on the fire in a good quantity of water, scum it very clean, before you set on your Capon put a little winter Savory and Thyme into the belly of it, and a little Salt and gross Pepper, when you have skummed it clean, cover it close to boil, then take a good handful of Herbs, as Marigolds, Violet leaves, or any such green Herbs, as you shall think fit, wash them, and set them on the fire with some of the uppermost of the broth that boyles the Capon, then put into it good store of Mace, and boil it with the Capon, when the herbs be boiled, and the broth very green, and almost consumed away, take the uppermost of your Capon and strain it together, and scald your Brews, and put it into a dish, and lay the Capon on them.   

To make a Spice-Cake.  
Take one bushel of Flower, six pound of Butter, eight pound of Currans, two pints of Cream, a pottle of Milk, half a pint of good Sack, two pound of Sugar, two ounces of Mace, one ounce of Nutmegs, one ounce of Ginger, twelve yolkes, two whites, take the Milk and Cream and stir it all the time that it boyles, put your Butter into a basin, and put your hot seething Milk to it, and melt all the Butter in it, and when it is bloud-warm temper the Cake, put not your Currants in till you have made the paste, you must have some Ale yeast, and forget not Salt.   

To make Broth for a Neats-tongue.  
Take Claret Wine, grated Bread, Currans, sweet Butter, Sugar, Cinnamon, Ginger, boil them altogether, then take the Neat's tongue, and slice it, and lay it in a dish upon sippets, and so serve it.   

To souse a Carp or Gurnet.  
Take fair Water, and Vinegar, so that it may be sharp, then take Parsley, Thyme, Fennel, and boil them in the broth a good while, then put in a good quantity of Salt, and then put in your Fish, and when it is well boiled put the broth into a vessel, and let it stand.   

To make a fine Pudding.  
Take Crumbs of white Bread, and so much fine Flour, then take the yolkes of four Eggs, and one white, a good quantity of Sugar, take so much good Cream as will temper it as thick as you would make Pancake batter, than butter your pan, and bake it, so serve it, casting some Sugar upon it, you must shred suet very small, and put into it.   

To make a Broth to drink.  
Take a Chicken, and a little of the neck of Mutton, and set them on, and scum it well, then put in a large Mace, and so let it to boil while the Chicken be tender, then take the Chicken out, and beat it all to pieces in a stone mortar, and put it in again, and so let it boil from four pints to a little more than half a pint, than ca●● it through a strainer, and season it.   

To boil a Chicken, Partridge, or Pyton.  
Take your Chicken, and set it a boiling with a little of the neck of Mutton, and scum it well, then put in a Mace, and 〈◊〉 let it boil down, and when it is almo●● boiled, have some few herbs perboiled as Lettuce, Endive, spinach, Marigold leaves, for note these herbs are usually used to be boiled, which by course wi●● hold their colour in boiling, and put so●● of these foresaid herbs to the Chicken and Mutton, if you think your broth strong enough, take out your mutton, if you see it not put a little piece of sweet Butter, and a little verjuice, and a very little Sugar, and Salt, so serve it in with sippets.   

A Broth to drink.  
Take a Chicken and set it on, and when it boils scum it, then put in a Mace, and a very little Oatmeal, and such herbs as the party requires, and boil it well down, and bruise the Chicken, and put it in again, and it is a pretty broth, and to alter it you may put in half a dozen Prunes, and leave out the herbs, or put them in, so when it is well boiled, strain it, and season it.   

A Broth to eat on Fasting days.  
Take fair water, and set it a boiling, and when it boileth, put to it so much strained Oatmeal as you think will thicken it, and a large Mace, a handful of Raisins of the Sun, as many Prunes, and as many Currants, if your quantity require it, so boil it, and when it is boiled, season it with Salt and Sugar, and a piece of sweet Butter if the time will allow it, and for an alteration, when this broth is boiled, put in a quantity of cream, and it will do well.   

To make Pomado.  
The quantity you will make set on in a posnet of fair water, and when it boyles put a mace in, and a little piece of Cinnamon, and a handful of Currants, and so much bread as you think meet, so boil it, and season it with Salt, and Sugar, and Rosewater, and so serve it.   

To make a Caudle.  
Take Ale, the quantity that you mean to make, and set it on the fire, and when it is ready to boil, scum it very well, then cast in a large Mace, and take the yolks of two Eggs for one mess or one draught, and beat them well, and take away the skin of the yolks, and then put them into the Ale, when it seethes, be sure to sti● them well till it seeth again for a youngling, then lel it boil a while, and put in your Sugar, and if it be to eat, cut three or four toasts of bread thin, and toast them dry, but not brown, and put them to the caudle, if to drink, put none.   

To make Almond Butter.  
Blanch your Almonds, and beat them as fine as you can with fair water two or three hours, then strain them through a linen cloth, boil them with Rose-water, whole Mace, and anise 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.   

To stew Beef.  
Take a good Rump of Beef cut from the bones, shred Turnips and Carroots small, and spinach, and Lettuce, put all in ●pan, and let it stew four hours with so much water, and a quart of white Wine ●s will cover it when it is stewed enough, then put in a wine glass full of Elder vinegar, and serve it in with sippets.   

To Souse a young Pig.  
Take a young Pig being scalded, boil it in fai● water, and white Wine, put thereto some Bay leaves, some whole Ginger, and some Nutmegs quartered, a few whole Cloves, boil it throughly, and leave it in the same broth in an earthen pot.   

To boil Flounder or Pickerels after the French Fashion.  
Take a pint of white Wine, the tops o● young Thyme, and Rosemary, a little whole Mace, a little whole Pepper, seasoned with Verjuice, Salt, and a piece o● sweet Butter, and so serve it; this brot● will serve to boil fish twice or thrice in or four times.   

To make flesh of Apricocks.  
Take Apricocks when they are gree● and pair them and slice them, and ta●● half their weight in Sugar, put it to the● so put them in a skillet, and as much water as you think will melt the Sugar, so let them boil, and keep them with stirring till they be tender, and so take them off, and scum them very clean, so put them forth of the skillet and let them stand, take as much Sugar as you had before, and boil it to a Candie height, and then put in your Apricocks, and set them over a soft fire, but let them not boil, so keep them with oft stirring, till the Syrup begin to jelly, than put them in glasses, and keep them for your use.   

To make flesh of Quinces.  
Take Quinces, pair them, and core them, and cut them in halfs, boil them in a thin Syrup till they be tender, then take them off, and let them lie in Syrup, then take Quinces, pair them, and quarter them, take out the cores, put as much water to them as will cover them, then boil them till they be very tender, and then strain out the liquor clean from them, and take unto a pint of that liquor, a pound of Sugar, put as much water to the Sugar as will melt it, then boil it to a Candie height, then stir the Quinces that are in the Syrup as thin as you can: when your Sugar is at a full Candy height, put in a pint of the liquor, than set it over a soft fire stirring it leisurely till the Sugar be dissolved, then put in half a pound of your slices, keeping it still stirring but not to boil, you must take the Jelly of Quince kernels, that have lain in water two or three hours, take two good spoonfuls of it and put it to the flesh, so keep it stirring leisurely till it begin to jelly upon the spoon, than put it into thin glasses, and keep it in a stove.   

To dry Cherries.  
Take the fairest Cherries, stone them, take to six pound of Cherries a pound of Sugar, put them into a skillet, straining the Sugar amongst them as you put them in, then put as much water to them as will boil them, than set them upon a quick fire, let them boil up, then take them off, and strain them very clean, put them into to an earthen pan or pot, so let them stand in the liquor four days, then take them up and lay them severally one by one upon silver dishes, or earthen dishes, set them into an oven after the bread being taken out and so shift them every day upon dry dishes, and so till they be dry.   

To dry Peaches.  
Take Peaches and coddle them, take off the skins, stone them; take to four pound of Peaches a pound of Sugar, then take a galley pot and lay a laier of Peaches, and a laier of Sugar, till all be laid out, then put in half a pint of water, so cover them close, and set them in embers to keep warm, so let them stand a night and a day, than put them in a skillet, and set them on the fire to be scalding hot, then put them into your pot again, and let them stand four and twenty hours then scald them again, then take them out of your Syrup, and lay them one silver dishes to dry, you may dry them in an Oven, when the bread is taken out, but to dry them in the Sun is better, you must turn them every day into clear Dishes.   

To boil Veal.  
Take Veal, and cut in thin slices, and put it into a Pipkin with as much water as will cover it, then wash a handful of Currants, and as much Prunes, then take a Court roll, and cut it in long slices like a Butcher's skiver, then put in a little Mace, Pepper, and Salt, a piece of Butter, a little vinegar, some crumbs of Bread, and when it hath stewed two hours, take it up and serve it.   

To boil a Capon in white Broth.  
Truss a Capon to boil, and put it into a Pipkin of water, and let it boil two hours, and when it is boiled, take up a little of the Broth, then take the yolks of Eggs, and beat them very fair with your broth that you take up, then put it by the the fire to keep warm, season it with grated Nutmeg, Sugar and Salt, then take up your Capon, and pour this broth on it with a little Sack, if you have it, garnish it with sippets, and serve it, remember to boil whole Mace with your Capon, and Marrow, if you have it.   

To boil a Capon or Chicken in white Broth with Almonds.  
Boil your Capon as in the other, then take Almonds, and blanche them, and beat them very small, putting in sometimes some of your broth to keep them from oiling, when they are beaten small enough, put as much of the uppermost broth to them as will serve to cover the Capon, then strain it, and wring out the substance clear, than season it as before, and serve it with marrow on it.   

To boil Brawn.  
Take your Brawn four and twenty hours, and wash and scrape it four or five times, then take it out of the water, and lay it on a fair table, then throw a handful of Salt on every collar, then bind them up as fast as you can, with Hemp, Bass, or Incle, than put them into your kettle when the water boileth, and when it boileth, scum it clean, let it boil until it be so tender that you may thrust a straw through it, then let it cool until the next morning, by the soused meats you may know how to souse it.   

To boil a gammon of Bacon.  
Water your Gammon of Bacon twenty four hours, than put it into a deep kettle with some sweet hay, and let it boil softly six or seven hours, then take it up with a scummer and a plate, and take off the skin whole, then stick your Gammon full of Cloves, strew on some gross Pepper, then cut your skin like Sippets, and garnish your Gammon, and when you serve it, stick it with bays.   

To boil a Rabbit.  
Flay and wash a Rabbit, and slit the hinder legs on both sides of the backbone, from the forward, and truss them to the body, set the head right up with a sciver right down in the neck, than put it to boiling with as much water as will cover it, when it boils, scum it, season it with Mace, Ginger, Salt, and Butter, then take a handful of Parsley, and a little Thyme, boil it by itself, then take it up, beat it with a back of a knife, then take up your Rabbit, and put it into a dish, than put your Herbs to your Broth, and scrape in a Carrot root, let your broth boil a little while, put in salt, pour it on your Rabbit, and serve it.   

To boil a Mallard with a Cabbage.  
Half roast your fowl, then take it off, and case it down, then put it into a Pipkin with the gravy, then pick and wash some Cabbage, and put to your Mallard with as much fair water as will cover it, then put in a good piece of Butter, and let it boil an hour, season it with Pepper and Salt, and serve it upon sops.   

To boil a Duck with Turnips.  
Half roast her, then cover it with liquor, boil your Turnips by themselves half an hour, then cut them in Cakes and put them to your Duck, with Butter and Parsley chopped small, and when it hath boiled half an hour, season it with Pepper and Salt, and serve them upon sops.   

To boil Chickens, and Sorrel Sops.  
Truss your Chickens, and boil them in water and salt very tender, then take a good handful of Sorrel, and beat it stalks and all, then strain it, and take a Manchet, and cut it in Sippets, and dry them before the fire, then put your green broth upon the coals, season it with Sugar, and grated Nutmeg, and let it stand until it be hot, then put your sippets into a dish, put your Chickens upon them, and pour your sauce upon it, and serve it.   

To boil a Pike in White Broth.  
Cut your Pike in three pieces, and boil it with water and Salt, and sweet Herbs, let it boil until it slain, then take the yolks of half a dozen eggs, and beat them with a little Sack, Sugar, melted Butter, and some of the Pikes broth, than put it on the fire to keep warm, but stir it often, lest it curdle, then take up your Pike, and put the head and tail together, then cleave the other pieces in two, take out the back bone, and put the one piece on the one side, and the other piece on the other side, but blanche all, then pour on your white broth, garnish your dish, with sippits, and boiled Parslie, and strew on powder of Ginger, and wipe the edge of the dish round, and serve it.   

To boil divers kinds of Fishes.  
Bat, Conger, Thornback, Plaice, Salmon, Trout, or Mullet, boil any of these with Water, Salt, and sweet Herbs, when they boil scum it very clean, then put in Vinegar, and let it boil till you think it is enough, your liquor must be very hot of the Salt, then take it off, you may let it stand five or six days in the liquor, then if you will keep it longer, pour that liquor away and put Water and Salt to it, or sousing drink, you must remember to let your Mullets boil softly, and your Thornback and other Fish very fast, you must blanche your Thornback while it is warm, and when you serve any of these Fishes, strew on some green Herbs.   

To make Salad of all manner of Herbs.  
Take your Herbs, and pick them clean, and the Flowers, wash them clean, and swing them in a strainer, than put them into a dish, and mingle them with Cucumbers, and Lemons, sliced very thin, then scrape on Sugar, and put in Vinegar and Oil, than spread the flowers on the top, garnish your dish with hard Eggs, and all sorts of your Flowers, scrape on Sugar, and serve it.   

To stew Steaks between two dishes.  
You must put Parsley, Currans, Butter, Verjuice, and two or three yolkes of Eggs, Pepper, Cloves, and Mace, and so let them boil together, and serve them upon sops, likewise you may do steaks of Mutton or Beef.   

To stew Calves feet.  
Boil them, and blanche them, cut them in two, and put them into a Pipkin with strong broth, then put in a little powder of Saffron, and sweet Butter, Pepper, ●●gar, and some sweet herbs finely minced, let them stew an hour, put in salt and serve them.   

To stew a Mallard.  
Roast your Mallard half enough, then take it up, and cut it in little pieces, than put it into a dish with the gravy, and a piece of fresh Butter, and a handful of Parsley chopped small, with two or three Onions, and a Cabbage-lettice, let them stew one hour, than season it with Pepper and Salt; and a a little Verjuice, then serve it.   

To stew Trout.  
Draw your Trout and wash them, and then put them into a dish with white Wine and water, and a piece of fr●sh Butter, then take a handful of Parsley, a little Thyme and a little Savoury, mince these small, and put to your Trout with a little Sugar, let them stew half an hour, then mingle the yolks of two or three hard Eggs, and strew them on your Trout with Pepper and Salt, then let them stew a quarter of an hour, and serve them.   

To stew Smelts or Flounder.  
Put your Smelts or Flounder, into a deep dish with white Wine and Water, a little Rosemary and Thyme, a piece of fresh Butter and some large Mace, and salt, let them stew half an hour, then take a handful of Parsley, and boil it, then beat it with the back of a knife, then take the yolks of three or four Eggs, and beat them with some of your fish broth, than dish up your fish upon sippets; pour on your sauce, scrape on Sugar, and serve it.   

To stew a Rabbit.  
Half roast it, then take it off the spit, and cut it in little pieces, and put it into a dish with the gravy, and as much liquor as will cover it, then put in a piece of fresh Butter, and some powder of Ginger; some Pepper and Salt, two or three Pippins minced small, let these stew an hour, than dish them upon sippets.   

To stew a Pullet or Capon.  
Half roast it, then cut it into pieces, and put it into a dish with the gravy, and put in a little Cloves and Mace, with a few Barberies or Grapes, put these to your Pullet with a pint of Claret, and a piece of Butter, let these stew an hour, dish them upon sippets, and serve it.   

To stew cold Chickens.  
Cut them up in pieces, put them into a Pipkin. of strong broth, and a piece of butter, then grate some bread, and a Nutmeg, thicken your broth with it, season your meat with gross Pepper and Salt, dish it upon sippets, and serve it.   

To make Paste for a pasty of Venison.  
Take almost a peck of flower, wet it with two pound of butter, and as much suet, then wet your Pastry, put in the yolks of eight or ten Eggs, make it reasonable lithe paste, than roll it out, and lay on suet; First lay a paper under your paste, then lay on your Venison, close it, pink it, baste it with butter, and bake it, when you draw it out, baste it with butter.   

To make Paste for a Pie to keep long.  
Your flower must be of Rye, and your liquor nothing but boiling water, make your paste as stiff as you can, raise your Coffin very high, let your bottom and sides be very thick, and your lid also.   

To make Paste for a Custard.  
Your Liquor must be boiling water, make your paste very stiff, than roll out your paste, and if you would make a great Tart, then raise it, and when you have done, cut out the bottom a little from the side, than roll out a thin sheet of paste, lay a paper under it, strew flower that it may not stick to it, than set your coffin on it of what fashion you will, then dry it, and fill it, and bake it.   

To make Paste for buttered Loaves.  
Take a pottle of Flower, put thereto Ginger and Nutmegs, than wet it with Milk, yolkes of Eggs, Yeast, and Salt, then make it up into little loaves, than butter a Paper, and put the loaves on it, then bake them, when they are baked, draw them forth, and cut them in Cakes, butter them, than set them as they were, scrape on Sugar, and serve them.   

To make Paste for Dumplings.  
Season your flower with Pepper, Salt, and Yeast, let your water be more than warm, ●●en make them up like Manchets, but let them be somewhat little, then put them into your water when it boileth, and let them boil an hour, than butter them.   

To make Puff-paste.  
Take a quart of flower, and a pound and a half of butter, and work the half pound of butter dry into the flower, than put three or four Eggs to it, and as much cold water as will make it lithe paste, then work it in a piece of a foot long, then strew a little flower on the table, and take it by the end, beat it until it stretch long, than put the two ends together, and beat it again, and so do five or six times, then work it up round, and roll it up broad, then beat your pound of butter with a rolling pin, that it may be lithe, then take little bits of your butter, and stick it all over the paste, then fold up your paste close, and coast it down with your rolling pin, and roll it out again, and so do five or six times, then use it as you will.   

To bake a gammon of Bacon.  
You must first boil it two hours, before you stuff it, stuff it with sweet herbs, and hard Eggs chopped together with Parsley.   

To bake fillets of Beef, or clods, instead of red Deer.  
First take your Beef, and lard it very thick, than season it with Pepper and Salt, Ginger, Cloves, and Mace good store, with a great deal more Pepper and Salt than you would do to a piece of Venison, then close it, and when it is baked put in some Vinegar, Sugar, Cinnamon and Ginger, and shake it well, then stop the vent-hole, and let it stand three weeks before you spend it.   

To bake Calves Feet.  
Season them with Pepper, Salt, and Currans, when they be baked, take the yolks of three or four Eggs, and beat them with Verjuice or Vinegar, Sugar, and grated Nutmeg, put it into your pie, scrape on Sugar, and serve it.   

To bake a Turkey.  
Take out her bones and guts, then wash him, then prick his back together again, then perboil him, season him with pepper and salt, stick some Cloves in the breast of him, then lard him, and put him into your Coffin with Butter, in this sort you may bake a Goose, Feasant, or Capon.   

To bake a Hare.  
Take out his bones, and beat the flesh in a mortar with the Liver, than season it with all sorts of spices, then work it up with three or four yolks of Eggs, then lay some of it all over the bottom of your pie, then lay on some Lard, and so do until you have laid on all, then bake it well with good store of sweet butter.   

To bake Quinces or Wardens so, as the fruit look red, and the crust white.  
Your Wardens must be stewed in a Pipkin with Claret Wine, Sugar, Cinnamon, and Cloves, then cover your Pipkin with a sheet of paste, and let it stand in the oven five or six hours, then raise a Coffin of short paste, put in your Wardens with Sugar, and put it into the Oven, when it hath stood an hour, take it out and wash it with Rose-water and Butter, then scrape on Sugar, and put it in a quarter of an hour more, and it will be red upon the top, then scrape on Sugar and serve it.   

To bake Chucks of Veal.  
Perboil two pound of the lean flesh of a leg of Veal, so it may be eaten, mince it as small as grated bread, with four pound of Beef Suet, than season it with Biskay Dates, and Carraways, Rosewater, Sugar, Raisins of the Sun and Currant, Cloves, Mace, Nutmeg, and Cinnamon, then mingle them all together, fill your pies, and bake them.   

To Bake a Chicken Pie.  
Season your chicken with Nutmeg, Salt, and Pepper, and Sugar, than put him into your coffin, then take some Marrow and season with the same spice, than roll it in yolks of Eggs, and lay it on your Chicken with minced Dates, and good store of butter, then bake it, and put in a little Sack, or Muscadine, or white Wine and Sugar, then shake it, scrape on Sugar, and serve it.   

To bake a Steak Pie.  
Cut a neck of Mutton in steaks, beat them with a cleaver, season them with pepper and salt, and Nutmeg, then lay them on your Coffin, with butter and large Mace, then bake it, then take a good quantity of Parsley, and boil it, beat it as soft as the pulp of an Apple, put in a quarter of a pint of Vinegar, and as much white Wine with a little Sugar, warm it well, and pour it over your steaks, then shake it, that the gravy and the liquor may mingle together scrape on Sugar and serve it.   

To make an Italian Pudding.  
Take a Manchet, and cut it in square pieces like a Die, then put to it half a pound of Beef suet minced small, Raisins of the Sun the stones picked out, Cloves, Mace, minced, Dates, Sugar, Marrow, Rose-water, Eggs, and Cream, mingle all these together, and put it into a dish fit for your stuff, in less than an hour it will be baked, then scrape on Sugar, and serve it.   

To bake a Florentine.  
Take the kidney of a loin of Veal, or the wing of a Capon, or the leg of a Rabbit, mince any of these small with the Kidney of a loin of Mutton, if it be not fat enough, than season it with Cloves, Mace, Nutmegs, and Sugar, Cream, Currans, Eggs, and Rosewater, mingle these four together, and put them into a dish between two sheets of paste, then close it and cut the paste round by the brim of the dish, then cut round about like Virginal keys, then turn up one, and let the other lie, then pink it, cake it, scrape on Sugar, and serve it.   

To roast a Breast of Veal.  
Take Parsley and Thyme, wash them, and chop them small, then take the yolks of five or six Eggs, grated bread and cream, mingle them together with Cloves, Mace, Nutmeg, Currants, and Sugar, then raise up the skin of the breast of Veal, and put in your stuff, prick it up close with a skiver, then roast it, and baste it with butter, when it is roasted, wring on the juice of Lemon, and serve it.   

To roast a Hare.  
Case your Hare, but cut not off her ears, nor her legs, then wash her, and dry her with a cloth, then make a pudding and put into her belly, then sow it up close, then truss her as if she were running, then spit her, then take some Claret Wine, and grated bread, Sugar, and Ginger, Barberries, and Butter, boil these together for your sauce.   

To roast a Shoulder of Mutton.  
Roast it with a quick fire that the fat may drop away, and when you think it is halfroasted, set a dish under it, and slash it with a knife across as you do Pork, but you must cut it down to the bone on both the sides, till the gravy run into the dish, baste it no more after you have cut it, put unto the gravy half a pint of white Wine Vinegar, a handful of Capers and Olives, five or six blades of Mace, and a handful of Sugar, and stew all these together, and pour it on your meat.   

To roast a Neats-tongue.  
Boil him, and blanche him, cut out the meat at the but end, and mingle it with Beef-suet as much as an Egg, than season it with Nutmeg, and Sugar, Dates, Currants, and yolkes of raw Eggs, than put your meat to your Tongue, and bind it with a Caul of Veal or Mutton, then roast it, baste it with Butter, save the gravy and put thereto a little Sack or Muskadine, let it stew a little while, then pour it on your Tongue, and serve it.   

To roast a Pig with a Pudding in his belly.  
Flay a fat Pig, truss his head looking over his back, than temper as much stuff as you think will fill his belly, than put it into your Pig, and prick it up close, when it is almost roasted wring on the juice of a Lemon, when you are ready to take it up, take four or five yolkes of Eggs, and wash your Pig all over, mingle your bread with a little Nutmeg and Ginger, then dry it, and take it up as fast as you can, let your sauce be Vinegar, Butter, and Sugar, the yolk of a hard Egg minced, and serve it hot.   

To roast a Leg of Mutton.  
Cut holes in a Leg of Mutton with a knife, then thrust in slices of Kidney suet, and stick it with Cloves, roast it with a quick fire, when it is half roast cut off a piece, underneath and cut it into thin slices, then take a pint of great Oysters with the liquor, three or four blades of Mace, a little Vinegar and Sugar, stew these till the liquor be half consumed, than dish up your Mutton, pour on the sauce, and serve it.   

To roast a Neck of Mutton.  
Cut away the swag, and roast it with a quick fire, but scorch it not, baste it with Butter a quarter of an hour, after wring on the juice of half a Lemon, save the gravy, then baste it with Butter again, wring on the other half of the Lemon, when it is roasted dry it with Manchet and grated Nutmeg, than dish it, and pour on your sauce.   

To roast a Shoulder or Haunch of Venison, or a Chine of Mutton.  
Take any of the meats and lard them, prick them with Rosemary, baste them with butter, then take half a pint of Claret Wine, Cinnamon, Ginger, Sugar, and grated Bread, Rosemary, and Butter, let all boil together until it be as thick as Watergruel, then put in a little Rosewater and Musk, it will make your Gallintine taste very pleasantly, put it on a fitting dish, draw off your meat, and lay it into a dish, strew it with Salt.   

To roast a Shoulder or Fillet of Veal.  
Take Parsly, winter Savory, and Thyme, mince these small with hard Eggs, season it with Nutmeg, Pepper, Currans, work these together with raw yolkes of Eggs, than stuff your meat with this, roast it with a quick fire, baste it with Butter, when it is roasted, take the gravy and put thereto Vinegar, Sugar, and Butter, let it boil, when your meat is roasted pour this sauce on it, and serve it.   

To roast a Giggit of Mutton.  
Take your Giggit, with Cloves and Rosemary, and lard it, roast it, baste it with Butter, and save the gravy, put thereto some Claret Wine, with a handful of Capers, season it with Ginger and Sugar, when it is boil 〈…〉 to your Giggit, and pour on your 〈◊〉.   

To 〈…〉  
Take Bacon and slice it very thin, then bruise it with the back of your knife, and fry it with sweet Butter, and serve it with Vinegar.   

To fry Chickens.  
Boil your Chickens in Water and Salt, then 〈…〉 with sweet Butter, and 〈…〉 surely, then, ●ut thereto a little Verjuice, and Nutmeg, Cinnamon, and Ginger, the yolks of two or three raw Eggs, stir these well together, and dish up your Chickens, pour the sauce upon them.   

To fry Calfes-feets.  
Boil them, and blanche them, then cut them in two, then take good store of Parsley, put thereto some yolkes of Eggs, season it with Nutmeg, Sugar, Pepper, and Salt, and then roll your Ca●●●●-feet in them, and fry them with sweet Butter, then boil some Parsley and beat it very tender, put to it Vinegar, Butter, and Sugar, heat it hot, than dish up your Feet up●n sippits, pour on your sauce, scrape on some Sugar, and serve it hot.   

To fry Tongues.  
Boil them, and blanche them, cut them in thin slices, season them with Nutmeg, Sugar, Cinnamon, and Salt, than put thereto the yolkes of raw Eggs, the core of a Lemon cut in square pieces like a Die, then fry them in spoonfuls with sweet Butter, let your sauce be white Wine, Sugar, and Butter, heat it hot, and pour it on your Tongues, scrape on Sugar, and serve it.   

To make Fritters.  
Make your Batter with Ale, and Eggs, and Yeast, season it with Milk, Cloves, Mace, Cinnamon, Nutmeg, and Salt, cut your Apples like Beans, than put your Apples and Butter together, fry them in boiling Lard, strew on Sugar, and serve them.   

To souse Brawn.  
Take up your Brawn while it be hot out of your boiler, then cover it with Salt, when it hath stood an hour, turn the end that was under upward, then strew on Salt upon that, then boil your sousing drink, and put thereto a good deal of Salt, when it is cold, put in your Brawn with the Salt that is about it, and let it stand ten days, then change your sousing drink, and as you change your sousing drink put in Salt, when you spend it, if it be too salt, change it in fresh drink.   

To souse a Pig.  
Cut of the head, and cut your Pig into two fleikes, and take out the bones, then take a handful of sweet Herbs and mince them small, than season your Pig and Herbs with Nutmeg, Ginger, Cloves, Mace, and Salt, then strew your Herbs in the inside of your Pig, than roll them up like two Collars of Brawn, then bind them in a cloth fast, then put them a boiling in the boiling pot, put in some Vinegar and Salt, when they are boiled very tender, take them off, let them stand in the same liquor two or three days, than put them into sousing drink, and serve it with Mustard and Sugar.   

To souse Eels.  
Take two fair Eels and flay them, cut them down the back, and take out the bones, and take good store of Parsley, Thyme, and sweet Majoram, mince them small, season them with Nutmeg, Ginger, Pepper, and Salt, strew your Herbs in the inside of your Eels, than roll them up like a Choler of Brawn, put them into a cloth, and boil them tender with Salt and Vinegar, when they are boiled, then take them up, let it be in the pickle two or three days, and then spend them.   

To souse a Breast of Veal.  
Take out the bones of a Breast of Veal, and lay it in water ten or twelve hours, then take all manner of sweet Herbs and mince them small, then take a Lemon and cut it in thin slices, then lay it with your Herbs in the inside of your Breast of Veal, than roll it up like a Choler, and bind it in a cloth, and boil it very tender, than put it into sousing drink, and spend it.   

To souse a Tench or Barbell.  
First cut them down the back, then wash them, than put them a boiling with no more water than will cover them, when they boil, put in some Salt and Vinegar, scum it very clean, when it is boiled enough, take it up and put it into a dish fit for the Fish, then take out the bones, pour on as much liquor as will cover it, with grated Nutmeg, and powder of Cinnamon, when it is cold serve it   

To souse a Fillet of Veal.  
Take a fair Fillet of Veal and lard i● very thick, but take out the bones, season it with Nutmeg, Ginger, Pepper, and Salt, than roll it up hard, let your liquor be the one half white Wine, the other ha●● Water, when your liquor boileth put in your meat, with Salt, and Vinegar, and the peel of a Lemon, then scum it very clean, let it boil until it be tender, then take it not up until it be cold, and souse it in the same liquor.   

To marble Beef, Mutton, or Venison.  
Stick any of these with Rosemary and Cloves, then roast it, being first jointed very well, then b●ste it often with Water and Salt, and when it is throughly roasted take it up and let it cool, then take Claret Wine, and Vinegar, and as much Water, boil it with Rosemary, Bays, good store of Pepper, Cloves, Salt, when it hath boiled an hour take it off and let it cool, than put your meat into a Vessel, and cover it with this liquor and Herbs, then stop it up close, the closer you stop it the longer it will keep.   

To marble Fish.  
Take Flounder, Trout, Smelts, or Salmon, Mullets, Makrels, or any kind of shell Fish, wash them, and dry them with a cloth, then fry them with Salad oil or clarified Butter, fry them very crisp, then make your pickle with Claret Wine, and fair Water, some Rosemary, and Thyme, with Nutmegs cut in slices, and Pepper, and Salt, when it hath boiled half an hour take it off, and let it cool, than put your Fish into a vessel, cover it with liquor and Spice, and stop it close.   

To make a Tart of Wardens.  
You must first bake your Wardens in a pot, then cut them in quarters and core them, than put them into your Tart, with Sugar, Cinnamon, and Ginger, then close up your Tart, and when it is almost baked do it as your Warden Pie, scrape on Sugar, and serve it.   

To make a Tart of green Pease.  
Take green Pease ad seeth them tender, then pour them out into a Cullender, season them with Saffron, Salt, and sweet Butter, and Sugar, then close it, then bake it almost an hour, then draw it forth and ice it, put in a little Verjuice and shake it well, then scrape on Sugar, and serve it.   

To make a Tart of Rice.  
Boil your Rice, and pour it into a Cullender, than season it with Cinnamon, Nutmeg, Ginger, and Pepper, and Sugar, the yolkes of three or four Eggs, than put it into your Tart with the juice of an Orange, then close it, bake it, and ice it, scrape on Sugar, and serve it.   

To make a Tart of Meddlers.  
Take Meddlers that are rotten, then scrape them, than set them upon a Chafingdish of coals, season them with the yolkes of Eggs, Sugar, Cinnamon, and Ginger, let it boil well, and lay it on paste, scrape on Sugar, and serve it.   

To make a Tart of Cherries.  
Take out the stones, and lay the Cherries into your Tart, with Sugar, Ginger, and Cinnamon, then close your Tart, bake it, and ice it, then make a syrup of Muskadine and Damask-water, and pour this into your Tart, scrape on Sugar, and serve it.   

To make a Tart of Strawberries.  
Wash your Strawberries, and put them into your Tart, season them with Sugar, Cinnamon, Ginger, and a little red Wine, then close it, and bake it half an hour, ice it, scrape on Sugar, and serve it.   

To make a Tart of Hips.  
Take Hips, and cut them, and take out the seeds very clean, then wash them, season them with Sugar, Cinnamon, and Ginger, then close your Tart, bake it, ice it, scrape on Sugar, and serve it.   

To make a Pippin Tart.  
Take fair Pippins and pair them, then cut them in quarters and core them, than stew them with Claret Wine, Cinnamon, and Ginger, let them stew half an hour, then pour them out into a C●llender, but break them not, when they are cold lay them one by one into the Tart, then lay on Sugar, bake it, ice it, scrape on Sugar, and serve it.   

To scald Milk after the Western fashion.  
When you bring your Milk from the Cow strain it into an earthen pan, and let it stand two hours, than set it over the fire until it begin to heave in the middle, then take it off, but jog it as little as you can, than put it in a room where it may cool, and no dust fall into it, this Milk or Cream you may keep two or three days.   

To make a Junket.  
Take Ewes or Goat's Milk, if you have neither of these than take Cow's Milk, and put it over the fire to warm, then put in a little Runnet to it, then pour it out into a dish and let it cool, then strew on Cinnamon and Sugar, then take some of your aforesaid Cream and lay on it, scrape on Sugar, and serve it.   

To make Bonny Clutter.  
Take Milk, and put it into a clean earthen pot, and put thereto Runnet, let it stand two days, it will be all in a curd, than season it with some Sugar, Cinnamon, and Cream, then serve it, this is best in the hottest of the summer.   

To make a Whitepot.  
Take a quart of Cream and put it over the fire to boil, season it with Sugar, Nutmeg, and Cinnamon, Sack, and Rose-water, the yolkes of seven or eight Eggs, beat your Eggs with Sack and Rosewater, than put it into your Cream, stir it that it curdle not, then pair two or three Pippins, core and quarter them, and boil them with a handful of Raisins of the Sun, boil them tender, and pour them into a Cullender, then cut some sippits very thin, and lay some of them in the bottom of the dish, and lay on half your Apples and Currants, then pour in half your Milk, then lay on more sippits, and the rest of your Apples and Raisins, then pour on the rest of your Milk, bake it, scrape on Sugar, and serve it.   

To make a Pudding in haste.  
Take a pint of Milk, and put thereto a handful of Raisins of the Sun, and as much Currants, and a piece of butter, then grate a Manchet, and a Nutmeg also, and put thereto a little flower when your Milk boileth, put in your bread, let it boil a quarter of an hour, and put in a piece of butter in the boiling of it, and stir it always, then dish it up, pour on butter, and serve it.   

To make a Pudding in a Dish.  
Take a quart of Cream, put thereto a pound of Beef Suet minced small, put it to your Milk, season it with Nutmeg, Sugar and Rosewater, and Cinnamon, then take some seven or eight Eggs, and beat them very well, then take a cast of Manchets and grate them, and put unto it, then mingle these together well, then put it into a dish, and bake it, when it is baked, scrape on Sugar, and serve it.   

To Boil Cream.  
Take a quart of Cream, and set it a boiling with Mace, whilst your Cream is boiling, cut some thin sippets, then take seven or eight yolks of Eggs, beat them with Rosewater, and Sugar, and a little of your cream, when your cream boileth, take it off the fire, and put in your Eggs, and stir it very fast that it curdle not, then put your sippets into the dish, pour in your cream and let it cool, when it is cold, scrape on Sugar, and serve it.   

To draw Butter.  
Take your Butter and cut it into thin slices, put it into a dish, than put it upon the coals where it may melt leisurely, stir it often, and when it is melted put in two or three spoonfuls of water, or Vinegar, which you will, then stir and beat it until it be thick.   

Lady of Arundels' Manchet.  
Take a bushel of fine Wheat-flower, twenty eggs, three pound of Fresh butter, then take as much Salt and Barm, as to the ordinary Manchet, temper it together with new Milk pretty hot, then let it lie the space of half an hour to rise, so you may work it up into bread, and bake it, let not your Oven be too hot.   

To boil Pigeons.  
Boil them in water and salt, take a handful of Parsley, and as much Thyme stripped, two spoonfuls of Capers minced altogether, and boil it in a pint of the same liquor a quarter of an hour, then put in two or three spoonfuls of Verjuice, two Eggs beaten, let it boil a little, and put to a little Butter, when you have taken it off the fire, stir this altogether, and pour it upon the Pigeons, with sippets round the dish.   

A Florendine of sweetbreads or Kidneys.  
Parboil three or four Kidneys, and mince them small, season them with Nutmeg, one stick of Cinnamon, beat as much Sugar as will sweeten it, and a penny loaf grated, and the Marrow of three bones in good pieces, and a quarter of a pound of Almond paste, a glass of Mallego Sack, two spoonfuls of Rose-water, a grain of Musk, and one grain of Ambergriece, and a quarter of a pint of Cream, three or four eggs, and mix it altogether, and make it up in puff paste, and bake it three quarters of an hour.   

A Pork Pie.  
Boil your leg of Pork, season it with Nutmeg, and Pepper, and Salt, bake it five hours in a high round Pie.   

A Chicken Pie.  
Scald and season your Chickens with Nutmegs, as much Sugar as Cinnamon, Pepper and Salt, than put them into your Pie, than put three quarters of quartered Lettuce, and six Dates quartered, and a handful of Goosberries, and half a sliced Lemon, and three or four branches of Barberies, and a little Butter, you may use to four Chickens three Marrow bones, rolled in yolks of Eggs, and Ringo roots, and some preserved Lettuce; make a Candle, and put in when the Pie comes out of the oven, an hour and a half is enough to stand in the oven.   

A Lamb Pie.  
Take the same Ingredients you did for the Chicken pie, only leave out the Marrow, the Ringo roots, and the preserved Lettuce, make your caudle of white-Wine, Verjuice and Butter, put it in when your pie comes out of the oven.   

Sauce for a shoulder of Mutton.  
Take a spoonful of Herbs, and as many Capers, half a pint of white Wine, half a Nutmeg, and two Eggs, when it is boiled put a piece of butter to the gravy, when 'tis boiled, take it off, and put the butter in.   

A Lumber Pie.  
Take three or four sweetbreads of Veal, perboil and mince them very small, then take the curd of a quart of Milk, turned with three Eggs and half a pound of Almond paste, and a penny loaf grated, mingle these together, then take a spoonful of sweet herbs minced very small, also six ounces of Oringado and mince it, than season all this with a quarter of Sugar, and three Nutmegs, then take five Dates, and a quarter of a pint of Cream, four yolks of Eggs, three spoonfuls of Rose-water, three or four Marrow bones, mingle all this together, except the Marrow, then make it up in long boles about the bigness of an Egg, and in every bowl put a good piece of Marrow, put these into the pie, then put in a quarter of a pound of butter, and half a sliced Lemon, then make a caudle of white wine, Sugar and Verjuice, put it in when you take your pie out of the Oven, you may use a grain of Musk and Ambergriece.   

An Oyster Pie.  
Season your Oysters with Nutmeg, Pepper and Salt, and sweet herbs, your Oysters being first thrown into scalding water and parboiled, season them and put them into the Pie, put two or three blades of Mace, and half a sliced Lemon, and the marrow of two bones rolled in the yolks of Eggs and some butter, then let your Pie stand almost an hour in the oven, then make a caudle of verjuice, butter, and sugar, put it in your pie when you take it out of the oven; you may use two Nutmegs to one quart of Oysters, and as much Pepper as the quantity of three Nutmegs, but less salt, and one spoonful of sweet Herbs.   

A Hartechoak Pie.  
Take the bottoms of boiled Hartechoaks and quarter them, and take the meat from the Leaves, season it with half an ounce of Cinnamon, and half an ounce of beaten Nutmegs, and two ounces of Sugar, and put them into your pie, and boiled marrow rolled in yolks of Eggs, and six blades of large Mace, Lemon sliced, six quartered Dates, and a quarter of a pound of Ringo roots, half a pound of fresh butter; then let it stand in the Oven one hour, and when you take it out put a caudle into your pie, made of white Wine, Sugar, and Verjuice.   

A Calf's foot Pie.  
Mince your Calf's feet very small then season them with two Nutmegs, and three quarters of an ounce of Cinnamon, one quarter of a pound of Sugar, half a pound of Currants, two Lemon peels minced, and ten Dates minced, three spoonfuls of Rose-water, and half a pound of fresh butter, bake it an hour, and put a caudle into it, made of white wine, Sugar and Verjuice.   

A Skerret Pie.  
Take a quarter of a peck of Skirrets blanched, and sliced, season them with three Nutmegs, and an ounce of Cinnamon, and three ounces of Sugar, and ten quartered Dates, and the Marrow of three bones rolled in yolks of Eggs, and one quarter of a pound of Ringo roots, and preserved Lettuce, a sliced Lemon, four blades of Mace, three or four branches of preserved Barberies, and half a pound of Butter, then let it stand one hour in the oven, than put a caudle made of white-Wine, Verjuice, Butter, and Sugar, put it into the pie when it comes out of the oven.   

A Calf's head pie for Supper.  
Boil your Calf's head almost enough, cut it in thin slices all from the bone, season it with three beaten Nutmegs, a quarter of an ounce of Pepper, and as much Salt as there is seasoning, then take a spoonful of sweet herbs minced small, and two spoonfuls of Sugar, and two or three Hartechoak bottoms boiled, and cut them in thin slices, and the Marrow of two bones, rolled in yolks of Eggs, a quarter of a pound of Ringo roots, and a quarter of a pound of Currants, than put it into your pie, and put a quarter of a pound of butter, and a sliced Lemon, three or four blades of Mace, three or four quartered Dates, let it stand an hour or more in the oven, then when you take it out, put into it a caudle made of Sugar, white Wine, Verjuice, and Butter.   

A Lark Pie.  
Take 3 dozen of Larks, season them with four Nutmegs, and half an ounce of Pepper, a quarter of an ounce of Mace beaten, then take the Lumber pie meat, and fill their bellies if you will, if not, take half a pound of suet, and one pound of Mutton minced, half a pound of Raisins of the Sun, and six Apples minced altogether very small, than season it with a Nutmeg, Pepper and Salt, and one spoonful of sweet herbs, and a Lemon peel minced, one penny loaf grated, a quarter of a pint of cream two or three spoonfuls of Rosewater, three spoonfuls of Sugar, one or two spoonfuls of verjuice, then make this in boles, and put it into their bellies, and put your Larks in your Pie, than put your Marrow rolled in yolks of Eggs upon the Larks, and large Mace and sliced Lemon, and fresh butter, let it stand in the oven an hour, when you take it out, make your caudle of butter, Sugar, and white Wine vinegar, put it into the pie.   

A hot Neat's tongue for Supper.  
Boil your tongue till it be tender, blanche it, and cut it in th●n pieces, season it with a Nutmeg, and a quarter of an ounce of Pepper, and as much Salt as seasoning, then take six ounces of Currants, season altogether, and put it into the pie, than put a Lemon sliced, and Dates, and butter, then bake it, and let it stand one hour and a half, then make a caudle of white wine, and verjuice, sugar, and eggs, and put it in when you take it out of the Oven.   

A cold Neats-tongue Pie.  
Your tongue being boiled, blanched, and larded with Pork or Bacon, seas●● it with the same Ingredients the Deer hath, that is three Nutmegs, three races of Ginger, half an ounce of Cloves and Mace together, and half an ounce of Pepper, beat your spices altogether, more salt than seasoning, and likewise lay in the liquor, bake it two hours, but put one p●●nd of butter in your Pie before you lid it.   

A Potato Pie for Supper.  
Take three pound of boiled and blanched Potatoes, and 3 Nutmegs, and half an ounce of Cinnamon beaten together, and three ounces of Sugar, season your Potatoes, and put them in your Pie, then take the marrow of three bones, rolled in yolks of Eggs, and sliced Lemon, and large Mace, and half a pound of butter, six Dates quartered, put this into your pie, and let it stand an hour in the oven; then make a sharp caudle of butter, Sugar, Verjuice, and white Wine, put it in when you take your Pie out of the oven.   

Pigeon or Rabbit Pie.  
Take one ounce of Pepper, and more Salt, than season your Pigeons or Rabbits, and take two Nutmegs grated with your seasoning, then lay your Rabbit in the Pie, and one pound of butter, if you heat the pie hot, then put in two or three slices of Lemon, and two or three blades of Mace, and as many branches of Barberies, and a good piece of fresh Butter melted, then take it, and let it stand an hour and half, but put not in the fresh butter till it comes out of the oven.   

To make a puff Paste.  
Break two Eggs in three pints of flower, make it with cold water, than roll it out pretty thick and square, then take so much Butter as passed, and lay it in rank, and divide your Butter in five pieces, that you may lay it on at five several times, roll your paste very broad, and take one part of the same Butter in little pieces all over your paste, then throw a handful of flower slightly on, then fold up your paste and beat it with a rolling pin, so roll it out again, thus do five times and make it up.   

A Pudding.  
Take a quart of Cream, and two Eggs, beat them, and strain them into the cream, and grate in a Nutmeg and half, take six spoonfuls of flower, beat half a pound of Almonds with that cream, and put it into the cream, and mix this together, boil your pudding an hour and no more; First flower the bag you put it in, then melt fresh butter, and take Sugar and Rosewater, beat it thick, and pour it on the pudding, you may put to a little Milk, and stick blanched Almonds, and Wafers in it; add to the same pudding, if you will, a penny loaf grated, a quartern of Sugar, two Marrow bones, one glass of Mallago Sack, six dates minced, a grain of Ambergriece, a grain of Musk, two or three spoonfuls of Rosewater, bake this pudding in little wood dishes, but first butter them, your Marrow must be stuck to and again, then bake it half an hour, five or seven at a time, and so set them in order in the dish, and garnish them with a sprig in the middle, and wafers about it, strew Sugar about the branch, and sliced Lemon, set four round, and one in the top.   

Frigasie of Veal.  
Cut your meat in thin slices, beat it well with a rolling pin, season it with Nutmeg, Lemon, and Thyme, fry it slightly in the pan, beat two eggs, and one spoonful of verjuice, and put it into the pan, and stir it together, and dish it.   

Frigasie of Lamb.  
Cut your Lamb in thin slices, season it with Nutmeg, Pepper, and salt, mince some Thyme, and Lemon, and throw it upon your meat, then fry it slightly in a pan, then throw in two Eggs beaten in Verjuice and Sugar into the pan, also a handful of Goosberries, shake it together and dish it.   

Frigasie of Chickens.  
Kill your Chickens, pull skin and feathers off together, cut them in thin slices, season then with Thyme & Lemon minced Nutmeg and salt, a handful of Sorrel minced, and then fry it well with six spoonfuls of water, and some fresh Butter, when its tender, take three spoonfuls of Verjuice, one spoonful of Sugar, beat it together, so dish it with sippets about.   

Another Frigasie of Chickens.  
Take the former Ingredients, and add to it, boiled Hartechoak bottoms, with the meat of the leaves, and a handful of scalded Goosberries, and boiled Skirrets and Lettuce tossed in butter when they are boiled, add two spoonfuls of Sugar, two Eggs and Verjuice beaten together, and lay your Lettuce upon your Chickens, as before, and sliced Lemon upon it, and sippets about the dish.   

A Frigasie of Rabbits.  
Cut your Rabbits in small pieces, and mince a handful of Thyme and Parsley together, and a Nutmeg, Pepper and Salt, season your Rabbits, then take two Eggs, and veerjuyce beaten together, and throw it in the pan, stick it, and dish it up in sippets.   

To harsh a Shoulder of Mutton.  
Half roast your Mutton at a quick fire, cut it in thin slices, stew it with Gravy, sweet Majoram, and Capers, and Onions, three Anchovies, two Oysters, half a Nutmeg, half a sliced Lemon, stir this altogether with the meat, let it stew till it be tender in a dish, then break three or four yolkes of Eggs, and throw it in the dish with some Butter, toss it well together, and dish it with sippets.   

To make a Cake.  
Take half a peck of Flower, two pound and half of Currans, three or four Nutmegs, one pound of Almond paste, two pound of Butter, and one pint of Cream, three spoonfuls of Rosewater, three quarters of a pound of Sugar, half a pint of Sack, a quarter of a pint of Yeast, and six Eggs, so make it, and bake it.   

To make a Leg of Mutton three or four dishes.  
Take a Leg of Mutton, cut out the flesh and the bone, but save the skin whole, divide the meat in three pieces, and take the tenderest, and cut it in thin slices, and beat it with a rolling pin, season it with Nutmeg, Pepper, and Salt, and mince Thyme and Lemon peel, fry it till it be tender, then beat two Eggs with a spoonful of Verjuice, throw two Anchovies into the pan, shake it altogether, and put it into the dish with sippets round the dish, being dressed with Barberries scalded, Parsley and hard Eggs minced.  
Another part of the same meat stew in a dish, with a little white Wine, a little Butter, and sliced Lemon, one Anchovy, two Oysters, two blades of Mace, a little Thyme in a branch, and one whole Onion, take out the Thyme and the Onion when it is stewed, do it altogether on a chasing-dish of coals till it be tender, than dish it, garnish your dish with hard Eggs, and Barberries, and sliced Lemon, and sippets, round the dish.  
Take another part of the same meat, mince it small with Beef-suet, and a handful of Sage, to three quarters of a pound of suet add one pound of meat, you may use a spoonful of Pepper and Salt, mix this altogether, and stuff the skin of the Leg of Mutton, hard skiver it close, and spit it at a quick fire, and well roast it in an hour.  
Take another part of the same meat, then put in the Pepper and Salt, with a grated Nutmeg, some sweet Herbs, and a Lemon peel minced, a penny loaf grated, one spoonful of Sugar, a quarter of a pound of Raisins, and a quartern of Currans, mince altogether with the Meat, and the Suet, and the rest of the Ingredients, put too two spoonfuls of Rosewater, and as much Salt as Spice, then make it up in little long boles or rolls, and butter your dish, and lay them in with a round bowl in the midst, set them in an oven half an hour, then pour out the liquor which will be in the dish, and melt a little Butter, Verjuice, and Sugar, and pour upon it, garnish your dish, stick in every long roll a flower of paste, and a branch in the middle.   

To souse an Eel.  
Scour your Eel with a handful of Salt, split it down the back, take out the chine ●one, season the Eel with Nutmeg, Pepper, and Salt, and sweet Herbs minced, then lay a packthread at each end, and the middle roll up like a Choler of Brawn, then boil it in Water, and Salt, and Vinegar, and a blade or two of Mace, and half a sliced Lemon, boil it half an hour, keep it in the same liquor two or three days, then cut it out in round pieces, and lay six or seven in a dish, with Parsley and Barberries, and serve it with Vinegar in saucers.   

To souse a Calf's head.  
Boil your Calf's head in Water and Salt so much as will cover it, then put in half a pint of Vinegar, a branch of sweet Herbs, a sliced Lemon, and half a pint of white Wine, two or three blades of Mace, and one ounce or two of Ginger sliced, boil it altogether till it be tender, keep it in the liquor two or three days, serve it, the dish upright, and stick a branch in the mouth, and in both the eyes, garnish the dish with Jelly or pickled Cucumbers with saucers of Vinegar, and Jelly, and Lemon minced.   

A stewed Rabbit.  
Cut your Rabbit in pieces, and season it with Pepper, and Salt, Thyme, Parsley, winter Savory, and sweet Majoram, three Apples, and three Onions minced altogether, stew it till it be tender with Vinegar and Water, put a good piece of Butter in, stir it together in your dish, put sippets in the bottom, then serve it up with the head in the middle of the dish, with sippets in the mouth.  
Lay your Pig in the same Ingredients you did for your Calf's head, use the same for a Capon, and the same for a Leg of Mutton.   

To boil Chickens.  
Boyl your Chickens in Water, and Salt, and Wine Vinegar, a blade of Mace, a good handful of Endive, and as much Succory, two handfuls of Skirrets boiled and blanched, when the Chickens and these things are stewed, take a pint of liquor up, and put to a quarter of a pint of white Wine, and one ounce and half of Sugar, and three Eggs to thicken it, a piece of Butter to lay them in the dish, and pour it on.   

To boil a Rabbit.  
Boil them in Water and Salt, mince Thyme and Parsley together, a handful of each, boil it in some of the same liquor, then take three or four spoonfuls of Verjuice, a piece of Irish Butter, two or three Eggs, stir the Eggs together in the liquor, set it upon the fire till it be thick, then pour it upon the Rabbit, so serve it in.   

To boil a Duck.  
Half roast your Duck with a quick fire, take as much Wine and Water as will cover them, take some Thyme and Parsley, and one handful of sweet Majoram, two blades of Mace, half a Lemon sliced, stew these together half an hour without Onions, take some of your liquor and thicken it with three or four Eggs, two or three spoonfuls of Verjuice, a piece of Butter, and as much Sugar as will lie upon it, dish your Duck, and boil three or four slices of Lemon by itself, and hard Eggs minced, put this upon your Duck, then pour your liquor upon it with Barberries; so you may boil Pigeons with the same Ingredients, or Plover, or Teal.   

A roasted Shoulder of Mutton.  
When it is roasted slash it, and carbonado it, take two spoonfuls of Capers, and a little Thyme, and Lemon minced, half a Nutmeg, two Anchovies, a quarter of a peck of Oysters, mixed altogether, boil them one hour in strong broth and white Wine, then pour it upon the meat, with hard Eggs minced, and sippets round the dish, throw first Salt on the meat, than the hard Eggs, sliced Lemon, and Barberries.   
FINIS.