THE LADY'S CABINET ENLARGED and OPENED: Containing Many Rare Secrets, and Rich Ornaments of several kinds, and different uses. Comprised Under three general Heads. Viz. of 1. Preserving, Conserving, Candying, &c 2. Physic and Chirurgery. 3. Cookery and Housewifery. Whereunto is added, Sundry Experiments, and choice Extractions of Waters, Oils, etc. Collected and practised, By the late Right Honourable and Learned Chemist, The Lord RUTHUEN, With A particular Table to each Part. London, Printed by T. M. for M. M. G. Bedell, and T. Collins, at the middle Temple-Gate, Fleetstreet. 1654. To the Industrious improvers of Nature by Art; especially, the virtuous Ladies and Gentlen omen of this Land. Courteous Ladies, etc. THe former Edition of this— (call it what you please) having received a kind entertainment from your Ladyship's hands, for reasons best known to yourselves, notwithstanding the disorderly and confused jumbling together of things of different kinds, hath made me (who am not a little concerned therein) to bethink myself of some way, how to encourage and requite your Ladyship's Pains and Patience (virtues, indeed, of absolute necessity in such brave employments; there being nothing excellent that is not withal difficult) in the profitable spending of your vacant minutes. For this purpose I resolved (at least) to smooth your way a little, by bringing each particular to its proper head, or (since it's called A Cabinet) laying each Jewel in his peculiar box; and so having fitted it for readier use, to have sent it abroad again to salute your gentle hands the second time. But hearing in the mean time of certain rare Experiments, and choice extractions of Oils, Waters, etc. the practice of a Noble hand, and of approved Abilities (to testify how ready I am to further ingenuous undertake in this kind) I have with much pains, and some charges, sought after, and at length happily purchased them for you. All which, with the addition of many other Secrets of several kinds, (and I hope, of valuable concernment) I have so incorporated together, if I may so say, and methodically digested, that they may be the more easily and profitably improved. And lest any thing might yet be lacking on my part, I have caused somewhat like an alphabetical Table to be affixed to every part, by the help whereof you may quickly view the particulars of your Treasury, and know where to find them at pleasure. The whole Cabinet consisteth of three Divisions, in each whereof are contained many pleasant and precious pieces of different kinds, both for ornament and profit. In the first you shall find a delightful Confectionary of Preserves, Conserves, Candy's, Syrups and such like, and how to make and use them. In the second you may take notice of very many and rare Secrets in nature, belonging both to Physic and Chirurgery, not unworthy the knowledge and practice of most piercing spitits. And in the third are set down excellent patterns for the neatest Cooks and good Housewives. The most stately of the three is that in the midst; the more delightful are set on each side: This like a magnificent palace, stands above them; these like places of pleasure, stand about it: Here you may sport, there you may rest; These are for pomp, the other for safety. But lest I should be thought tedious to little purpose, or any way to endeavour to bias your affections, or abridge your freedom, I shall thus leave you at liberty as Lovers in Gardens, to follow your own fancies. Take what you like, and delight in your choice, and leave what you list to him, whose labour is not lost if any thing please. M. B. Experiments in Preserving, Conserving, and Candying etc. PRESERVING. 1. The best way to Preserve Quinces white. FIrst and core the Quinces, and boil them in fair water till they be very tender, not covering them; Then taking them out of the water, take to every pound of them two pound of Sugar, and half a Pint of water, and boil it to a syrup, scumming it well; then put in some of the Jelly that is washed from the Quince kernels, and after that making it boil a little, put in your Quinces, boil them very fast, keeping the holes upwards, (as near as you can) for fear of breaking; and when they are so tender that you may thrust a rush thorough them, take them off and put them up in your glasses, having first saved some syrup till it be cold, to fill up your glasses. 2. A Special remembrance in doing them. When you Preserve Quinces or make Marmelade, take the Kernels out of the raw Quinces, and wash off the Jelly (that groweth about them) in fair water; Then strain the water and Jelly from the kernels, through some fine Cobweb Lawn, put the same into the Marmelade or Preserved Quinces, when they are well scummed; But put not so much into your Quinces, as into the Marmelade, for it will Jelly the syrup too much: Put six or seven spoonfuls of syrup into the Jelly before you put it into the Marmelade; you must boil your Quinces more for Marmelade, then to preserve your Quinces, and least of all when you make your clear Cakes. When you would preserve your Quinces white, you must not cover them in the boiling, and you must put half as much Sugar more for the white as for the other. When you would have them Red, you must cover them in the boiling. 3. To Preserve Barberies. Choose the fairest bunches of Barberies you can g●, pick off the withered and shrunk berries, and wash them clean, drying them in a clean cloth. Then take another good quantity of Barberies well picked, and boil them in Claret wine till they be soft, then strain them well through a strainer, rubbing or wring them through: boil this liquor, so strained out, with Sugar, till it be very sweet and thick, and then let it stand till it be cold: Then put your bunches or branches of Barberies into gallipots or glasses, and fill them up with this liquor, and so shall you have both syrup of Barberies, and preserved Barberies. 4. Another way to preserve Barberies. First take the fairest Barberies, and of them the greatest bunches you can get, and with a needle take out the stones on the one side of them; then weigh out to every half pound of them, one pound of Sugar, put them into a preserving pan, strew the Sugar on them, and let them boil a quarter of an hour softly; then taking out the Barberies, let the syrup boil a quarter of an hour more, then put in the Barberies again, and let them boil a pretty while with the syrup, then take them from the syrup, let them both stand till they be cold, and so put them up. 5. To preserve all kind of Flowers, in the Spanish Candy in Wedges. Take Violets, Cowslips, or any other kind of flowers, pick them and temper them with the pap of two roasted Apples, and a drop or two of Verjuice, and a grain of Musk; then take half a pound of fine hard Sugar, boil it to the height of Manus Christi, then mix them together, and pour it on a wet Pie-plate, then cut it in Wedges before it be through cold, gilled it and so you may box it, and keep it all the year: It is a fine sort of banqueting stuff, and newly used. Your Manus Christi must boil a good while, and be kept with good stirring. 6. To preserve green Pippins. Take Pippins, pair them very thin, while they are green, then take ten small green Pippins, worse than the other, pair them and boil them in a pottle of water till they be all to pieces; then strain it from the cores, then take two pound of sugar, and put it into the same liquor so strained, and set it on the fire, and so soon as it boileth, put in the Pippins you purpose to preserve, so let them bo●le leisurely till they be enough, and when they are preserved they will be green. In like sort you may preserve Quinces, Plums, Peaches, or Apricocks, if you take them green. 7 To preserve Oranges and Lemons Take your Oranges or Lemons, lay them in water three days and three nights to take away their bitterness, then boil them in fair water till they be tender, make as much Syrup for them as will make them swim about the Pan, let them not boil too long therein, for it will make the skins tough; then let them lie all night in the syrup to make them take the syrup, in the morning boil your syrup to his thickness, and put them in Gallipots or Glasses, to keep all the year: And this is the best way to preserve Oranges, Lemons or Citrons. 8 To preserve Peaches. Heat water scalding hot first, then scald your Peaches till you may pull off the skin, which done, boil your Rose-water and Sugar till it be somewhat think: then put in your Peaches one by one, stowing the Sugar on them; and as the fire melteth, cast on more four or five times, letting them boil with a soft fire till hay be tender, keeping them covered as long as they seethe, then take them out, and put them up for use. 9 To preserve Meddlers Take the fai●est Meddlers you can get, but let them not be too ripe, then set on fair water on the fire, and when it boileth put in your Meddlers, and let then boil till they be somewhat soft; then while they are hot, pill them, cut off their crowns and take out their stones, take then to every pound of Meddlers three quarters of a pound of Sugar, and a quarter of a pint of Rosewater, seethe your syrup, scumming it clean, then put in your Meddlers one by one, the stalks downward: when your syrup is somewhat cool, then set them on the fire again, let them boil softly till the syrup be enough, then put in a few Cloves, and a little Cinnamon, and so putting them up in pots, reserve them for your use. 10 The best way to preserve Goosberies. Gather them with their stalks on, cut off their heads and stone them, than put them in scalding water, and let them stand therein covered a quarter of an hour: Then take their weight in Sugar finely beaten, and laying first a layer of Sugar, than one of your Goosberries, in your preserving Skillet or Pan, till all be in, putting in for every pound of Goosberries six spoonesuls of fair water; set them on the Embers till the Sugar be melted, then boil them up as fast as you can, till the syrup be thick enough, and cold, and then put them up. This way serveth also for Raspices and for Mulberries. 11 To preserve Damsins. Take the Damsins before they be full ripe, but new gathered off the tree, allow to every pound of them a pound of Sugar, put a little Rose-water to them, and set them in the bottom of your Pan one by one, boil them with a soft fire, and as they seethe, strew your Sugar upon them, and let them boil till the syrup be thick enough; then while the syrup is yet warm, take the Plums out, and put them in a Gallipot Syrup and all. 12 How to preserve Cherries. Take the Cherries when they be new gathered off the tree, being full ripe, put them to the bottom of your preserving pan, weighing to every pound of Cherries, one pound of Sugar, then throw some of the Sugar upon the Cherries, and set them on a very quick fire, and as they boil, throw on the rest of the Sugar, till the Syrup be thick enough; then take them out, and put them in a Gallipot while they are warm. You may (if you will) put two or three spoonfuls of Rose-water to them. 13 To preserve Artichokes. Heat water scalding hot first, then put in your Artichokes and scald them, and take away all the bottoms and leaves about them, then take Rosewater and Sugar, and boil them alone a little while, and then put the Artichokes therein, and let them boil on a soft fire till they be tender enough; let them be covered all the time they boil: then take them out, and put them up for your use. 14 To preserve Roses or any other flowers. Take one pound of Roses, three pound of sugar, one pint of Rosewater or more: make your syrup first, and let it stand till it be cold, then take your Rose-leaves, having first clipped off all the white, put them into the cold syrup, then cover them and set them on so soft a fire, that they may but simper for two or three hours; then while they are hot put them out into pots or glasses for your use. 15 The best way to preserve Apricocks Take the weight of your Apricocks (what quantity soever you mind to use) in sugar finely beaten, pair and stone your Apricocks, and lay them in the Sugar in your preserving pan all night, and in the morning set them upon the Embers till he sugar be all melted, and then let them stand and scald an hour: then take them off the fire, and let them stand in that syrup two days, and then boil them softly, till they be tender and well coloured, and after that, when they are cold, put them up in glasses or pots, which you please. 16. To preserve Bullasses as green as grass. Take your Bullasses as new gathered as you can, wipe them with a cloth, and prick them with a knife, and quaddle them in two waters close covered: then take a pound of clarified Sugar, and a pint of Apple water, boil them well together (keeping them well scummed) unto a syrup, and when your Bullasses are well dript from the water, put them into the syrup, and warm them three or four times at the least; at the last warming, take them up and set them a dropping from the syrup, and boil the syrup a little by itself, till it come to a Jelly, and then between hot and cold put them up to keep for all the year. 17 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 off the bark, and weigh as much sugar as they weigh, and a little more water than will wet the sugar; set them on a fire, and when they boil up, take them off, and let them stand two days, and boil them again once more. 18 To preserve Pomecitrons. Of your Pomecitrons take one pound and a half, and cut them some in halves, some in quarters, and take the meat out of them, and boil them tender in fair water: then take two pound of clarified sugar and make syrup for them, and let them boil in syrup a quarter of an hour very gently: then take them up, and let your syrup boil till it be thick, and then put it into your Pomecitrons, and you may keep them all the year. If you please, you may pair some of them; for some delight to have them in the skin, and some pared. 19 To preserve Eringo roots. Take Eringo roots, fair and not knotty, one pound, and wash them clean; and when they be washed, set them on the fire and boil them very tender; pill off their outermost skin, but see you break them not as you pair them; put them into cold water, and let them all remain there till all be finished; and than you must take to every pound of roots three quarters of a pound of clarified sugar, and boil it almost to the height of a syrup, and then put in your roots; but look that they boil very gently together (with as little steering as may be, lest they break) until they be enough: and when they be cold, put them up and keep them. 20 To preserve Raspices. Take of your fairest and well-coloured Raspices, and pick off their stalks very clean, then wash them, but in any wise bruise them not: then weigh them, and to every pound of Raspices you must take six ounces of hard sugar, and six ounces of sugar-candy, and clarify it with half a pint of fair water, and four ounces of juice of Raspices: being clarified, boil it to a weak syrup, and then put in your Raspices, stirring them up and down, and so let them boil till they be enough; which to know, you must take some of the syrup with one Raspice, and let it cool, and if it will scarce run out, it is enough; and being cold, you may put them up, and keep them all the year. 21 To preserve Enula Campana roots. Take of your Enula Campana roots, and wash them, scrape them very clean, and cut them thin to the pith the length of your little finger; and as you cut them, put them in water, and let them lie in water thirty days, shifting them twice every day, to take away the bitterness; weigh them, and to every pound of roots take twelve ounces of clarified sugar, first boiling the roots as tender as a chicken, and then put them into the clarified sugar, and let them boil upon a gentle fire until they be enough: and let them stand off the fire a good while, and betwixt hot and cold put them up for your use. 22 To Conserve Cowslips. Gather your flowers in the midst of the day, when all dew is off them: cut off all the white, leaving none but the yellow blossoms of them so picked and cut before they whither; weigh out ten ounces, taking to every ten ounces of them (or greater proportions, if you please) eight ounces of the best refined sugar in fine powder: put the sugar into a pan, and candy it, with as little water as you can: then taking it off the fire, put in your flowers by little and little, never ceasing to stir them till they be dry and enough: then put them into Glasses or Galley-pots, and keep them dry for your use. These are rather candied then conserved Cowslips. 23 A Conserve of Roses. Take red Rose buds, clip all the white bruised and withered from them, then weigh them out, and taking to every pound of Roses three pound of sugar; stamp the Roses by themselves very small, putting a little juice of Lemons or Rosewater to them, as they wax dry; when you see the Roses small enough, put the sugar to them, and beat them together till they be well mingled; then put it up in Gallipots or Glasses. In like sort are the Conserves of flowers of Violets, Cowslips, Marrigolds, Sage and Scabious, made. 24 The use of Conserve of Violets and Cowslips. That of Cowslips doth marvellously strengthen the brain, preserves against madness, against the decay of memory, stoppeth Headache, and most infirmities thereof. For Violets, it hath the same use that the sirup hath. Vide among Syrups. 25 The use of Conserve of Marigolds. Conserve of Marigolds taken fasting in the morning, is good for melancholy, cureth the trembling and shaking of the heart, is good to be used against the plague and corruption of the air. 26 Of Sage flowers. It preserveth against meloncholy, doth dry and comfort the Stomach, cureth an old cough, and openeth the stopping of the Liver. 27 Scabious flowers. These cleanse the breast and lungs, take away old Coughs, Impostumes of the breast, and all inward parts. Probatum. 28 Conserve of Barberries. Take your Barberries, pick them clean in fair branches, and wash them clean, and dry them on a cloth: then take some other Barberries, and boil them in claret wine, till they be very soft; then strain them and rub them so well through the strainer, that you may know the substance of them, and boil up this matter thus strained out till it be very sweet, and somewhat thick; then setting it by till it be cold, and then put your branches of Barberies into Gallipots or glasses, and fill it up with the cold syrup, and so shall you have both syrup and also Barberies to use at your pleasure. 29 The Cordial Conserve. Take the Flowers of Rosemarry, bugloss and Borage well picked: the flowers of Clove Gillyflowers, Pansies, Violets, Cowslips, Red Roses, Damask Roses, and Marigolds clipped from their white, of each two ounces, put to every of them three ounces of Sugar, very finely beaten and seared, and stamp them all together to a Conserve, and keep it in a Gallipot. When you would use it, take the quantity of a small Walnut, every morning fasting. 30 To make Muscadine Comfits. Take four ounces of double refined sugar finely beaten and seared, put thereto two grains of Musk, a penniweight of Orris root in powder, beat it to perfect fine paste, then roll it as thin as paper, and cut it like to Diamonds with your knife, as with a fine jagged Rowell cutter, so dry them in your Stove and keep them. 31 To make black Clove Comfits. Take two ounces of Cloves dried in a dish in the Oven, beat them to very fine powder; then take four ounces of sugar finely beaten and seared; add to that two or three Date stones burned and made into fine powder, (which bringeth your paste to the blackness) mix with all these Gum Dragon steeped in Rosewater, beat it up into a comfit paste, rol it in long small rolls, and with a knife, across cut them at one end like a Clove blossom, so stove them, and serve them. This is an excellent comfit, it will taste like a Glove, and eat pleasantly. 32 To Candy all kind of flowers as they grow with their stalks on. Take the Flowers, cut the stalks somewhat short, then take one pound of the whitest and hardest sugar you can get, put to it eight spoonfuls of Rosewater, and boil it till it will rol between your finger and your thumb; then take it from the fire, cool it with a stick, and as it waxeth cold, dip in all your flowers, and taking them out again suddenly, lay them one by one on the bottom of a sieve; then turn a joined stool with the feet upward, set the sieve on the feet thereof, cover it with a fair linen cloth, and fet a chafindish of coals in the midst of the stool, underneath the sieve, and the heat thereof will run up to the sieve, and dry your Candy presently; then box them up, and they will keep all the year, and look very pleasantly. 33 To make the Rock Candy's upon all Spices, Flowers, and Roots. Take two pound of Barbary sugar, clarify it with a pint of water, and the whites of two eggs, then boil it in a posnet to the height of Manus Christi, then put it into an earthen Pipkin, and therewith the things you will Candy, as Cinnamon, Ginger, Nutmegs, Rose buds, Matigolds Eringo roots, etc. Cover it and stop it close with clay or paste; then put it in a Still with a leisurely fire under it, for the space of three days and three nights; then open the pot, and if the Candy begin to coin, keep it urst pped for the space of three or four days more, and then (leaving the syrup) take out the Candy, lay it on a Wire grate, and put it in an Oven after the bread is drawn, there let it remain one night, and your Candy will be dry. This is the best way for rock candy, making so small a quantity. 34 The Candy Sucket for green Ginger, Lettuce flowers etc. Whatsoever you have preserved, either herbs, fruits or flowers, take them out of the syrup, and wash them in warm water, and dry them well: then boil sugar to the height of candy for flowers, and draw them thorough it: then lay them on the bottom of a sieve, dry them before the fire, and when they are enough, box them for your use. This is that the Comfit-maker's use, and call Sucket Candy. 35 To Candy Ginger. Take very fair and large Ginger, and pair it, and then lay it in water a day and a night; then take your double refined sugar, and boil it to the height of sugar again: then when your sugar beginneth to be cold, take your Ginger and stir it well about till your sugar is hard to the pan; then take it out race by race, and lay it by the fire four hours, then take a pot and warm it, and put the Ginger in it, then tie it very close, and every second morning stir it about roundly, and it will be rock-candied in a very short space. 36 To candy Eringo roots. Take of your Eringo roots ready to be preserved, and weigh them, and to every pound of your roots you must take of the purest sugar you can get two pound, and clarify it with the whites of Eggs exceeding well, that it may be as clear as Crystal; for than it will be very commendable: it being clarified, you must boil it to the height of Manus Christi, and then dip in your roots, two or three at once till they be all candied, and so put them in a stove, and keep them all the year. 37 To make Quince Cakes. Prepare your Quinces, and take the just weight of them in sugar, beaten finely, and searcing half of it: then of the rest make a syrup, using the ordinary proportion of a pint of water to a pound of sugar: Let your Quinces be well beaten, and when the syrup is Candy height, put in your Quinces, and boil it to a paste, keeping it with continual stirring; then work it up with the beaten sugar which you reserved, and these Cakes will taste well of the Quinces. 38 Clear Cakes of Quinces or Apricocks Take of the best sugar finely beaten, and seared, one pound to a pound of Quinces or Apricocks: set your sugar upon a chafingdish of coals, and dry it about half an hour; then cooling it, stir into it a little Musk and Ambergris, finely beaten and powdered: then pair your Quinces, etc. and boil them in fair water whole, till they be tender, (and not covering them) for so they will be white: Then take them, and scrape off all the Quince to the core, into a silver dish, and boil it therein till it grow dry, which you shall perceive by the rising of it up: when it is thus well dried, take it off, let it cool, and strew on the Sugar, setting some other to strew it till it be all thoroughly wrought in; then lay it out on Glasses, Plates, or Prints (of Flowers or Letters) an inch thick or less as you please. 39 To dry Apricocks. Take them when they are ripe, stone them, and pair off their rinds very thin, then take half as much sugar as they weigh, finely beaten, and lay them with that sugar, into a silver or earthen dish, laying first a lay of sugar, then of the Fruit, and let them stand so all night, and in the morning the sugar will be all melted; then put them into a skillet, and boil them apace, scumming them well: and as soon as they grow tender, take them from the fire, and let them stand two days in the sirup; then take them out, and lay them on a fine plate, and so dry them in a stove. 40 The best way to dry Plums. Take you Plums when they are full grown (with the stalks on them) but yet green; split them on the one side, and put them in hot water (but not too hot) and so let them stand three or four hours: then to a pound of them take three quarters of a pound of sugar, beaten very fine, and eight spoonfuls of water to every pound: set them on hot embers till the sugar be melted, and after that boil them till they be very tender, letting them stand in that sirup three days, to plump them: Then take them out, wash the sirup from them in warm water, and wipe them with a fine linen cloth very dry, and lay them on plates, and set them to dry in a Stove; for if you dry them in an Oven, they will be tough. 41 To dry Pippins. Take half a pound of powder sugar, boil it to a sirup in a pint of fair water, and clarify it with the white of an egg, then strain it thorough a linen cloth, and set it on the fire again in another clean skillet: while this is doing, pair eight pippins, cut them in halves and core them, putting in every half into the sirup as you pair them: and so let them boil (still scumming them) till the sirup be almost all wasted away, within three or four spoonfuls: then take out the Pippins, lay them on plates, and dry them in a stove. 42 A way to dry Cherries. Take three quarters of a pound of sugar, and a pound of good Cherries, their stalks and stones taken from them; then put a spoonful of clean water in the skillet, and so lay one lay of Cherries, and another of sugar, till your quantity be out: then set them on the fire and boil them as fast as conveniently you can, now and then shaking them about in the skillet, for fear of burning: and when you think they are enough and clear, then take them off the fire, and let them stand till they be half cold, then take them out as clear from the sirup as you can, and lay them one by one upon sheets of Glass, setting them either abroad in the Sun, or in a window where the Sun may continually be upon them: If they dry not so fast as you would have them, then in the turning scrape some loaf sugar finely upon them; but add no greater heat than the Sun will afford, which will be sufficient, if they be well tended: and let not due fall on them by any means, but in the evenings set them into some warm cupboard. 43 How to keep Apples, Pears, Quinces, Wardens etc. all the year dry. Pair them, take out the coars, and slice them in thin slices, laying them to dry in the Sun in some stone or metalline dishes, or upon an high frame covered with course canvas, now & then turning them, and so they will keep all the year. 44 How to dry Fruits in the Sun. If it be small fruit you must dry them whole, by laying them abroad in the hot Sun in stone or pewter dishes, on iron or brass pans, turning them as need requires. 45 To make Quidony of Cherries. Take your Cherries while they are red at the stone, put out the stones, and boil them till they be broken; then strain then thorough a very clean strainer, and take the matter strained forth, boil it again, and giving it in the boiling as much sugar as is sufficient: when you think it thick enough, put it into your boxes. 46 To make printed Quidony of Quinces. Take two pound of Quinces, pared, coated and cut in small pieces; put them into a clean posnet with a quart of fair water, and when they are boiled tender, put into them one pound of sugar clarified with half a pint of fair water: let them boil till all the Fruit fall to the bottom of the Posnet, then let the liquid substance run through a fair linen cloth into a clean Basin; then put it into a Posnet, and boil it till it come to a Jelly, then print it in your moulds, and turn it into your boxes: you shall know when it is ready to print by rolling on the back of a Spoon. 47 To make Quidony of Pippins. Take two pound of Pippins, pair, core, and quarter them, and put them into a quart of fair water, boil them till they begin to break: then put in a pound of Brasil sugar clarified with half a pint of water, and the white of an egg, boil them then till the fruit fall to the bottom, then take it up draw all the liquid substance from it, as in your Quinces, and boil it in a posnet till it come into a Jelly, try it on the back of a spoon, and when it is ready to print, put it into your Moulds, and when it is cold turn it off upon wet Trenchers, and put it into boxes. 48 To make Quidony of Raspices Take a quart of red Raspices, put them into a wooden dish, with three spoonfuls of fair water; bruise them all to pieces with a spoon or a rolling pin, then strain them through a cloth into a fair dish; season it with half a pound of Sugar finely beaten, boil it on a Chafindish of coals, stirring it till it come to a Jelly; your trial is on the back of a spoon, as in all other Jellies, and when it is ready for the print, print it, and it will be a very orient colour: you must not put too much water to the Raspices, for they will not abide too much boiling for losing their colour. 49 Colours for fruitage Saffron is the best yellow. Sap green the best green. Indian Lake the best red. All your colours must be tempered with Gum water made of Rasewater. 50 To make all kind of turned works in fruitage, hollow. Take the strongest bodied sugar you can get, boil it to the height of Manus Christi, then take your stone (or rather Pewter) Moulds, being made in three pieces, tie the two great pieces together with Inkle, than power in your sugar being highly boiled, turn it round about your head apace, and so your fruitage will be hollow, whether it be Orange, Lemmon, or whatsoever your Mould doth cast: after they be cast, you must colour them after their natural colours. 51 To make Dia Citonicum (as it is called) but rightly, Dia Cydonium. Take four or five very fair Quinces, pair them, quarter them, core them, and boil them in a Pipkin with a pint of fair water: when they are tender put to them half a pint of red wine vinegar, and one pound of sugar; let them boil an hour after it, and then let the syrup and all run thorough a strainer into a fair posnet, and let it there boil till it come to a Jelly as thick as Quidony, then put it up into a glass or gallipot: This is a most special Cordial and comfortable matter for a sick body. 52 To cast all Kind of Sugar-works into moulds. Take one pound of Barbary sugar, clarify it with the white of an egg, boil it till it rol between your finger and your thumb, than cast it into your standing moulds, being watered two hours before in cold water, take it out, and gild them, to garnish a Marchpane with them at your pleasure. 53 The names and use of your Sugars. Refined sugar, hard and white, is best for paste of Genua, and to cast all kind of sugar works. Barbary sugar is best to preserve withal. Brasile sugar white and dry is best to make Quidony. 54 The names and prices of Gums for Sugar work. Gum dragon the ounce iiii. d Red Rosset the ounce i. d Sap green the ounce two. d Indian Lake two. d. weight three d Fine gold the book xuj. d Party gold the book vi. d Buy your Gold at the Gold-beaters: your Gums, and your colours at the Talbot in Newgate Market. 52 To make Jumbols. Of almonds being beaten to paste, take half a pound, with a short cake being grated, and two eggs, two ounces of carroway seeds being beaten, and the juce of a Lemon; and being brought into a paste, roll it into round strings, than cast it into knots, and so bake it in an oven: and when they are baked ice them with Rosewater and sugar, and the white of an egg, being beaten together; then take a feather and gild them, than put them again into the oven and let them stand in a little while, and they will be iced clean over with a white ice; and so box them up, and you may keep them all the year. 56 To make Paste of Carrots. Take Carret roots, boil them, take out of the pith one pound, paring off all the outside, beat the pith in a Mortar, with half a pint of Rosewater; then take one pound of Sugar finely beaten, and the yolks of sixteen eggs, beat them with the Carrots altogether, then put it in a dish and dry it; and being thus made into paste, put it to what use, or in what fashion you like best. 57 To make the Macaroones Blanche a pound of the best Almonds, and put them in fair cold water as you blanche them, then dry them out of the water in a clean cloth, and beat them in a mortar: then take a saucer full of Rose water, wherein of music and Ambergris half a grain of each is dissolved, and therewith still sprinkle the Almonds as you beat them: and when they are almost beaten enough, put in by degrees a pound of fine sugar very small beaten, and seared all but two or three spoonfuls: when they are beaten enough, put them into a dish, and take the whites of three Eggs very well beaten, and the froth taken off, put the clear thereof to the Almonds, with a spoonful of fine flower, and the two or three spoonfuls of sugar you left, and the rest of the Rose-water, with the musk and Ambergris dissolved in it; mix all these very well together in the dish, and lay them upon Marchpane Paper, the bigness and fashion of an egg, laying them rough and high: Then put some other Papers under your water Paper. for fear of burning, and bake them in a oven hot enough to bake a light oven Pudding, having a care that they scald not. 58 To make Paste of Almonds Take one pound of small Almonds, blanche them out of hot water into cold, then dry them with a cloth, and beat them in a stone mortar till they come to passed, putting now and then a spoonful of Rose-water to them to keep them from oiling; when they are beaten to fine Paste, take half a pound of sugar finely beaten and seared, put it to your Paste, and beat it till it will twist between your fingers and thumb finely without knots, for than it is enough: then make thereof pies, Birds, Fruits, Flowers, or any pretty things printed with Moulds, and so gild them and put them into your Stove, and use them at your pleasure. 59 To make a Marchpane. Take two pound of small Almonds, blanche them, and beat them as you do for your Paste of Almonds: then drive it into a sheet of Paste, and spread it on a bottom of Wafers, according to the proportion or bigness you please; then set an edge round about it, as you do about a Tart, and pinch, it if you will: then bake it in a pan or Oven; when it is enough take it forth, and ice it with an ice made of Rose water and Sugar as thick as Barter, spread it on with a Brush of Bristles, or with feathers, and put it in the Oven again, and when you see the Jee rise white and dry, take it forth and stick long Comfits in it, and set up a stadderd in the midst of it, so gilled it and serve it. 60 To make passed of Violets or any kind of Flowers. Take your flowers, pick them and stamp them in an Alabaster Morter, then steep them two hours in a Saucer of Rose water, after strain it and steep a little Gum Dragon in the same water; then beat it to passed, print it in your moulds, and it will be of the very colour and taste of the Flowers; then gilled them, and so you may have every flower in his own colour and taste; better for the mouth then any printed colour. 61 To make the white Paste royal. Take half a pound of white Barbary sugar, finely beaten and seared, put it into an Alabaster mortar, and therewith a little Gum Dragon steeped in Rose water, beat it by little and little till it come to a Paste; when you have beaten it unto a perfect fine paste, print it with your moulds and gild it, and dry it in your stove, set them on white papers, and dry them on a hand-peel before the fire, and when they be through dry, box them and keep them for your pleasure. 62 To make a red Paste royal. Take half a pound of Barbary sugar, finely beaten and seared, put it into a stone mortar, with a quarter of an ounce of Gum Dragon steeped in rose water; then strowing a little powder de Rosita on it, beat it to a perfect paste, then print it, gilled it, stove it, or otherwise dry it, and keep it at your pleasure. 63 To make the Paste royal in Spices Take four ounces of double refined sugar, beaten and seared, put thereto one ounce of seared Cinnamon, beat it in a stone mortar to passed, then print it with your moulds, and turn some upon sticks to make them show like Gums; they be called in Confectionary, Cinnamon sticks or Cinalonians; then gilled them, and put them into your stove, but draw not out the sticks till they be dry, for else they will shrink. 64 To make Paste of Pippins Take twenty fair smooth skinned Pippins, pair them and cut them into quarters, and core them: then boil them in a quart of fair water till they be tender; then pouring the liquor from them, strain them and dry them on a Chafingdish full of coals, and put as much sugar to them as they weigh, then boil them to the height of Manus Christi, and fashion some like plums, some like leaves, so stove them; when they are stoved one night, you may put two halves of the plums to either, and put a stone between them, and prick a stalk in the end, so may you make some like plums with stones and stalks; some with leaves: (I suppose it should be like leaves) for the Pippin is the best fruit to counterfeit any plum. 65 To make Paste of Genua Take of Quinces two pound, and two pound of reaches, bake them in a pot in the Oven, then pulp them thorough a hair sieve, dry them on a Chasingdish of coals; then take two pound of sugar, boil it to the height of Manus Christi, and put it to your dried pulp, make it to the fashion of great water leaves, put them into an Oven after the bread is drawn, let it stand all night; in the morning warm the Oven again, and turn your Paste, and put it in again: after that, for the space of three or four days, set a chafingdish with coals into the oven to it, and when it is thorough dry, box it and keep it all the year. 66. To make Paste of Lemmons. Take half a dozen of thick rined Lemons, cut them through the midst, and boil them tender in fair water, then stamp them in a mortar, strain the juice or pulp from them, and dry it and put sugar to it, as to the Paste of Genua; then make it into what fashion you will, on a sheet of white paper, dry it in an oven, and turn it often for two days and two nights, for in that time it will be dry enough: box it thus up, end it will endure all the year. 67 To make Paste of Regia. Take half a pound of Almonds, blanche them and beat them into fine paste, then take half a pound of Pistacius, beat it among the Almonds; take the Brawn of a Capon, mince it very small and beat it with the Almonds and Pistacius, put into it the flesh of two Partridges, a dozen of Cock Sparrows, all which flesh must be well roasted before you take it from the bones; put thereinto also half a pound of Dates thin sliced, a quarter of a pound of the four cold seeds, a quarter of a pound of sugar candy: beat all these together in a mortar till it come to be Paste, with the yolkes of two new laid eggs, and two or three spoonfuls of Rosewater, then make it up in little Cakes, and bake them on papers: this is an especial Paste to preserve against the consumption, and to restore him that hath it. 68 How to make Paste of Goosberries, or Burberries, or English Currans. 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 candy height, with as much Rose water as will melt the sugar, then put in the pap of your fruit into the hot sugar and let it boil leisurely, till you see it reasonable stiff, almost as thick as for Maimelade, 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. 69 To make an excellent Marmelade. Of sugar take a pound and a half, boil it with a pint of fair water till it come to the height of Manus Christi, then take three or four small Quinces, one good Orange pill, both very well preserved and finely beaten, and three ounces of Almonds blanched and beaten by themselves, Eringo roots preserved two ounces and an half; stir these with the sugar till it will not stick- and then at last put in of Musk and Amber dissolved in Rose water, of each four grains, of Cinnamo, Ginger, Cloves and Mace, of each three drams, of oil of Cinnamon two drops: These being done, put it into your Marmelade boxes, and so present it to whom you please. 70 To make Marmelade of Lemons and Oranges. Boil ten Lemons or Oranges with half a dozen Pippins, and so draw them thorough a strainer; then take so much sugar as the pulp will weigh, and boil it as you do Marmelade of Quinces, and then box it up. 71 To mke Almond Biscuit. Steep one pound of Almonds so long in cold water, till they will blanche, than put them in Rosewater, and beat them in so much Rose water as will keep them from growing to an oil, and no more: take one pound of sugar beaten very fine, and sifted thorough a searce: take the whites of six Eggs, beat them to a froth, as you use to do for other Biscuit, with a spoonful of fine flower: set the Almonds and sugar on a soft charcoal fire, let them boil together till they be very thick, and so let them stand till they be almost cold, then beat the Eggs and that together, put in a little Musk for the better taste, if you please, then lay them upon papers in what proportion you will, and dry them in a Oven with a slack fire. 72 How to make the fine Biscuit Bread, called in some places Norffe-cakes, and commonly Diet-bread. Take half a peck of fine Wheat flower, half a pound of sugar beaten in fine powder, a good handful of Annis seeds, rubbed, dusted, and made in fine powder, a competent spoonful of Salt, one pound and a half of Batter: mix all these (thus prepared) together: Then take a Porringer full of light Ale yeast, and as much of good sweet Cream, made lukewarm, or somewhat hotter: but first take heed your yeast be sweet, then take the Yolkes of six eggs; work all these together into Doughty, then lay it warm to rise, while the oven is heating: mould them into what form you will, but let not the rolls in dough be bigger than your little finger: then put them into the oven well and clean swept, but not too hot, for a little heat will bake them: when they are baked, let them stand till the oven be little more than lukewarm, and then take them out till they be thorough cold, and put them in again to dry the space of an hour or more; so may you keep them half a year, or longer: and if they chance through moist standing, or weather, to wax soft, give them a drying for an hour in an Oven, that hath stood an hour after a batch of Bread. 73 The best receipt for Biscuit bread. Take all the yolks, and half the whites of sixteen eggs, beat them well together; then put to them a pound of the finest wheat flower, as much of the best loaf sugar, very finely beaten and seared, with a quarter of a pint of Rose water, and half a quarter of a pint of Sack, (if you please) beating them thus compounded together about two hours, very well, then strowing upon it two spoonfuls of Coriander-seed, and as much Annis seed finely beaten, and then working them well into Paste, bake it in boxes or upon Plates well buttered, keeping a little sugar in a piece of Cobweb Lawn, to searce upon it and ice it. If you make for some Physical use, then use the Sack, and put in a quarter of a pound of Annis-seed, and as much Liquorice beaten into fine powder. 74 How to make Comfit maker's Biscuit Of flower take a peck, and four ounces of Coriander seed, one ounce of Annisseed; take three eggs, three spoonfuls of Ale yeast, and as much warm water as will make it as thick as passed for Manchets; make it in a long roll, and bake it in an oven one hour; and when it is a day old, pair it, and slice it, sugar it with seared sugar, and put it again in the Oven; and when it is dry, take it out, and new sugar it again, and box it, and keep it. 75 To make Manus Christi. Of refined sugar take half a pound, and some Rosawter, and boil them together till it come to a sugar again: then stir it about while it be somewhat cold, then take your leafgold and mingle with it; then cast it according to art, that is in round gobbers, and so keep them. 76 The Syrup of Violets. Take fair water, boil it, scum it, and to every ounce of it so boiled and scummed, take fix ounces of the blue of Violets only: shift them as before nine times, and the last time take nine ounces of Viols, let them stand between times of shifting twelve hours: keeping the liquor still on hot embers, that it may be milk warm, and no warmer, after the first shifting: you must stamp and strain your last nine ounces of Violets, and put in only the juice of them, then take to every pint of this liquor thus prepared, one pound of sugar finely beaten, boil it, and keep it with stirring, till the sugar be all melted, which if you can, let be done before it boil, and then boil it up with a quick fire. This doth cool and open in a burning Ague, being dissolved in Almond milk, and taken: especially it is good for any inflammation in children: the conserveses are of the same effect. 77 Syrup of Century. Take Flowers and green leaves of Century, and boil them in a good quantity of fair water, being first boiled, and well scummed before the Century come in: when you think it is boiled enough, set it upon hot Embers for twelve hours, shifting it again and again, till you think it be strong enough of the Century, then take to every pint of the liquor thus boiled, a pound of sugar, and so boil it up. It cleanseth the stomach, killeth Worms, Agues, and the green Sickness: it must be taken in the morning with Mace Ale. 78 Syrup Gresta, or Syrup of unripe Grapes. Take a good Basket fill of unripe Grapes, set them three days in a vessel after they be gathered, stamp them, and strain out the juice of them, take thereof six quarts, boil it with a soft fire, till the third part be consumed, than four quarts will remain: Let that run thorough a bag, and stand till it be clear in itself, then take of the clearest of it seven pints, put thereto five pound of clarified sugar; boil them together to the thickness of a syrup, and keep it in a glass. It is good for a parbreaking stomach proceeding of Choler, and for a swelling stomach; it taketh away thirst and dryness, and Choleric Agues. It is a great comfort to the stomach of women being with child; it is a preservative against all manner of venom and against the Pestilence. 79 Syrup of Roses. Take Damask Roses, clip off the white of them, and take six ounces of them to every pint of fair water, first well boiled and scummed: let them stand so as abovesaid, twelve hours, as you did in the syrup of Violets, wring out the Roses, and putting in new eight times, then wring out the last, put in only the juice of four ounces of Roses: so make it up as before. If you will put in Rhubarb, take to every pint two drachms, slice it, string it on a thread, hang it within the pot after the first shifting, and let it infuse within your Roses. Some use to boil the Rhubarb in the Syrup, but it is dangerous. This syrup purgeth Choler and Melancholy. 80 Syrup of Wormwood. Take half a pound of Wormwood leaves, of red Roses two ounces, of Spikenard three drachms, of old and well relished white wine two ounces, juice of Quinces two pound and a half. Let all these stand a day and a night in a stone pot, then let them boil softly to the one half, so let it cool, strain it, and clarify it with the white of an egg: then put to it two pound of good English honey, and let them boil a little together: then strain out the liquor, and with sugar boil it up to a syrup. 81 Syrup of Cowslips In stead of running water you must take the distilled water of Cowslips, put thereto your Cowslip flowers clean picked, and the green knobs in the bottom cut off: and therewith boil up a Syrup, as in the Syrup of Roses is showed. It is good against the Frenzy, comforting and staying the head in all hot Agues etc. It is good against the Palsy, and procures a sick patient to sleep: it must be taken in Almond Milk, or some other warm thing. 82 Syrup of Borage and bugloss. Syrup of Borage and bugloss are made in the same sort: they cool, open and comfort the body. 83 Syrup of Calamint Doth warm and comfort the stomach: it is made ut supra. 84 Syrup of Scabious Syrup of Scabious is made of the juice of the herb strained and clarified as the juice of Fole foot: and the flowers insused or steeped, shifted and boiled up as of Roses. It cleanseth the breast and lungs; cureth an old cough and Impostumes of the breast, and of all other inward parts, cleansing, ripening and healing the same. 85 To make Syrup of Saffron. Take a pint of Endive water, two ounces of Saffron finely beaten, and steep it therein all night; the next day seethe it, and strain out the Saffron; then with sugar boil it up to a Syrup. 86 Syrup of Folefoot or Golts-foot Take the leaves of Folefoot, wash them very fair, and wipe them with a clean linen cloth leaf by leaf: then lay them on a clean cloth to dry, till all the wet be off them: then beat them in a mortar, and put them into a Strainer, and wring out all the juice you can out of them, and put it into Glasses, and let it stand in them to settle all night; the next day pour out the clearest of the juice from the Grounds into a fair Basin, and taking for every pint thereof a pound of sugar finely beaten, boil the juice of Folefoot softly on a Charcoal fire, and when you have well scummed it, put in the sugar according to his proportion: and so let them boil together, keeping it with due scumming, until (to see when it is enough) it will stand on a stiff pearl when you drop some of it upon a Plate of silver, or a Saucer: then take it from the fire, pour it thorough a Jelly bag into a clean basin, putting first a branch or two of Rosemary into the bags bottom, then keep it stirring with a spoon, till it be lukewarm, foraelse it will have a Cream upon it: So letting it stand all night in the basin well covered, the next day put it into such glasses as you mean to keep it in. It is good to open the breast, and Lungs, and cureth old Coughs. 87 To make Syrup of Pomecitrons Take Pomecitrons and cut them in halves, and juice them; but beware you wring them not too hard lest it be slimy: and take to every pint of juice three quarters of a pound of refined sugar, and boil it in an earthen pipkin till it come to the height of a syrup, and take heed in any case that you boil it not on too hot a fire, lest it burn: and then when it is boiled enough, put it up and keep it all the year. 88 A Syrup against Malencholly humours, especially where there is wind in the stomach. To make this syrup, 'tis necessary to be expert in the Art; for it must be made with great diligence. Take water of Fumetory, of Hops, of Wormwood, of Maidenhair, of each five pound: Herewith make a decoction, with these following ingredients. Take Pollipodium of the Oak, one pound, Sine leaves, Epitimum ana four ounces, Cordial flowers two handfuls, Maidenhair one handful, Liquoris, Cinnamon, Raisins, of each two ounces, of the four cold seeds two ounces; make thereof a decoction accrding to art, and strain it; then take four pound of that Decoction, and put thereto the juice of borage, of bugloss, and Hops, of each two ounces; common Honey six ounces: then with white sugar make a syrup in good form, and aromatize it with musk and amber, putting thereunto one ounce of Plyris without musk, and then it is made. The dose is from three to four ounces in the morning warm, and fast thereupon at least three or four hours; for this purgeth marvellously the melancholy humours, and all other gross humours, and dissolveth wind, and comforteth the heart. 89 Syrup of Wormwood simple. Take of the clarified juice of common Wormwood, and clarified sugar, of each four pound, make it into a syrup according to art. After the same manner are prepared simple Syrups of betony, borage, bugloss, Cardus, Camomel, Succory, Endive, Hedg-mustard, Strawberries, fumetory, ground-ivy, St john's wort, Hops, Mercury, Mousear, Plantain, Apples, Purslain, Raspberries, Sage, Scabious, Scordium, Housleek, Coltsfoot, Paul's betony, and other Juices not sour. 90 Syrup of Marsh mallows. Take of roots of marsh mallows two ounces; the roots of grass Sparagus, Liquoris, Raisins of the Sun stoned, of each half an ounce; the tops of mallows, marsh mallows, pellitory of the wall, burnet, plantain, maidenhair white and black, of each an handful; red cicers an ounce; of the four greater and four lesser cold seeds, of each three drachms; boil them in six pound of clear water till four remain, which being strained, boil into a syrup with four pound of white sugar. 91 Syrup of Rhadishes. Take of garden and wild Rhadish roots, of each an ounce; the roots of white Saxifrage, Lovage, Bruscus, Eringo, Restharrow, Parsley, Fennel, of each half an ounce; the leaves of betony, Burnet, Penniroiall, Nettles, Watercresses, Sampire, maidenhair, of each an handful; winter Cherries, Jujubes, of each ten; the Seeds of Bazil, Bar, Parsly of Macedonia, Hartwort, Caraway, Carrots, Gromwel, the bark of the root of Bay-tree, of each two drachms, Raisins of the sun stoned, Liquoris, of each six drachms; boil them in twelve pound of water to eight, strain it, and with four pound of sugar and two pound of honey, make it into a Syrup, and perfume it with an ounce of Cinnamon, and half an ounce of Nutmegs. 92 Syrup of Poppies. Take off the heads of both white and black Poppies, seeds and all, of each 50 drachms, Maidenhair fifteen drachms, Liquoris five drachms, Jujubes 30 by number, Lettuce seeds 40 drachms; of the seeds of mallows and Quinces (tied up in a thin linen cloth) of each one drachm and a half, boil these in eight pints of water till five pints be consumed; when you have strained out the three pints remaining, add to them Penides and white sugar, of each a pound; boil them into a syrup according to art. 93 Honey of Rosemarry flowers. Take of Rosemary flowers a pound, clarified honey three pound, mix them in a glass with a narrow mouth, set them in the sun and keep them for use. The CONTENTS of the First part. The best way Preserve Quinces white. pag. 1 A Special remembrance in doing them pag. 2 To Preserve Barberies. ibid. Another way to preserve Barberies. pag. 3 To preserve all kind of Flowers, in the Spanish Candy in wedges. ibid. To preserve green Pippins. pag. 4 To preserve Oranges and Lemons ibid. To preserve Peaches. pag. 5 To preserve Medters ibid. The best way to preserve Goosberies. pag. 6 To Preserve Damsins. ibid. How to Preserve Cherries. pag. 7 To Preserve Artichokes. ibid. To preserve Roses or any other flowers. ibid. The best way to preserve Apricocks pag. 8 To preserve Bullasses as green as grass. ibid. To Preserve green Walnuts. pag. 9 To preserve Pomecitrons. ibid. To preserve Eringo roots. ibid. To preserve Raspices. pag. 10 To preserve Enula Compana roots. ibid. To Conserve Cowslips. pag. 11 A Conserve of Roses. ibid. The use of Conserve of Violets and Cowslips. pag. 12 The use of Conserve of Marigolds. ibid. Of Sage flowers. ibid. Scabious Flowers. ibid. Conserve of Barberries. ibid. The Cordial Conserve. pag. 13 To make Muscadine Comfits. ibid. To make black Clove Comfits. pag. 14 To Candy all kind of flowers as they grow with stalks on. ibid. To make the Rock Candy's upon all Spices, Flowers, and Roots. pag. 15 To Candy Sucket for green Ginger, Lettuce flowers etc. ibid. To Candy Ginger. pag. 16 To candy Eringo roots. ibid. To make Quince Cakes. ibid. Clear Cakes of Quinces or Apricocks pag. 17 To dry Apricocks. ibid. The best way to dry Plums. pag. 18 To dry Pippins. ibid. A way to dry Cherries. pag. 19 How to keep Apples, Pears, Quinces, Wardens, etc. all the year dry. pag. 20 How to dry Fruits in the Sun. ibid. To make Quidony of Cherries. ibid. To make printed Quidony of Quinces. ibid. To make Quidony of Pippins. pag. 21 To make Quidony of Raspices ibid. Colours for fruitage pag. 22 To make all kind of turned works in fruitage, hollow. ibid. To make Dia Citonicum (as it is called) but rightly, Dia Cydonium. ibid. How to cast all kind of sugar works into moulds pag. 23 The names and use of your Sugars ibid. The names and prices of Gums for Sugar-work. ibid. To make Jumbols. pag. 24 To make Paste of Carrots. ibid. To make the Macaroones ibid. How to make Paste of Almonds pag. 25 How to make a Marchpane. pag. 26 How to make Paste of Violets, or any kind of flowers. ibid. How to make white Paste Royal pag. 27 How to make red Paste royal ibid. How to make Paste Royal in Spices ibid. How to make Paste of Pippins pag. 28 How to make Paste of Genua ibid. How to make Paste of Lemmons pag. 29 How to make Paste of Regia ibid. How to make Paste of Goosberies or Barberies, or English Currans pag. 30 How to make an excellent Marmelade ibid. To make Marmelade of Lemons and Oranges pag. 31 How to make Almond Biscuit ibid. How to make the fine Biscuit bread called in some places Norffe Cakes, and commonly Diet-bread. pag. 32 The best receipt for Biscuit bread pag. 33 To make Comfit-maker's Biscuit ibid. To make Manus Christi pag. 34 To make Syrup of Violets ibid. Syrup of Century pag. 35 Syrup Gresta, or Syrup of unripe Grapes ibid. Syrup of Roses pag. 36 Syrup of Wormwood ibid. Syrup of Cowslips pag. 37 Syrup of Borage and bugloss ibid. Syrup of Calamint ibid. Syrup of Scabious ibid. To make Syrup of Saffron pag. 38 Syrup of Folefoot, or Colt's foot ibid. To make syrup of Pomecitrons pag. 39 A Syrup against Melancholy humours, especially where there is wind in the stomach ibid. Syrup of Wormwood simple pag. 40 Sprup of Marsh mallows pag. 41 Syrup of Radishes ibid. Syrup of Popies pag. 42 Honey of Rosemary flowers ibid. Experiments in PHYSIC & CHIRURGERY, Distillations, Waters, and Oils: Their Virtues and Uses. 1 Doctor Stevens his Water. TAke a Gallon of Gascoin wine: of Ginger, Gallingall, Cinnamon, Grains, Cloves, Mace, Nutmegs, Annis-seeds, Caraway-seed, Coriander-seed, Fennel-seed and sugar, of every one a dram, then take of Sack and Ale a quart apiece, of Camomile, Sage, Mint, red Roses, Time, Pellitory of the wall, wild marjoram, wild Time, Lavender, Peneroyal, Fennel roots, Parsley roots, and Setwall roots, of each half a handful: Then beat the spice small, and bruise the herbs, and put them all together into the wine, and so let it stand sixteen hours, stirring it now and then: Then distil it in a Limbeck with a soft fire, and keep the first pint of the water by itself, for it is the best; and the rest by itself, for it is not so good as the first. The principal use of this water, is against all cold diseases, it preserveth youth, comforteth the stomach, cureth the stone, of what nature soever; using but two spoonfuls in seven days. It preserved Doctor Stevens ten years bedrid, that he lived to ninety eight years. 2 To make Cinnamon Water. Of the best Cinnamon you can get take one pound; bruise it well, and put it into a gallon of the best Sack, and infuse it three days and three nights, and then distil it as your Aqua Coelestis. 3 Angelica water. Of Cardus take and dry a handful, Angelica roots three ounces, of My the one drachm, Nutmegs half an ounce; Cinnamon, Ginger, of each four ounces, Saffron one drachm and a half. Cardomons, Cubebs, Gallingale and Pepper, of each a quarter of an ounce, Mace two drachms, Grains one drachm; Lignum-Aloes, Spikenard, Juncus-odoratus, of each a drachm; Sage, Borage, bugloss, Violets, and Rosemary flowers, of each half a handful: bruise these, and steep them in a pottle of Sack twelve hours, and distil it as the rest. 4 Aqua Mirabilis Take three pints of White wine, one pint of Aqua vitae, one pint of juice of Salendine, one drachm of Cardamer, a drachm of Melliot flowers, Cubebs a drachm, of Galingale, Nutmegs, Cloves, Mace, and Ginger, 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 & 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 heartburning, 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 destroys the Palsy. Take some three spoonfuls of it once or twice a week, or oftener, morning and evening, first and last. 5 Balm water. Take Balm dry three ounces, Thyme, Penniroyal, of each an ounce, Cinnamon four ounces, a drachm of Cardomus, grains half an ounce, sweet Fennel seeds an ounce, Nurmegs and Ginger of each a drachm, Galingale one ounce, Calamus, Cypress, Cubebs and Pepper, of each two drachms, of Caper-roots half a drachm, of Diptamus one drachm: bruise these things, and put them to a pottle of Sack, and steep them 24 hours, and then use it as the former waters. 6. Another Balm Water. Take a gallon and a quart of Sack, put to it Annis seed and Fennel seed of each one pound, Liquorice scraped and bruised a quarter of a pound, of Coriander seed corrected, and Caraway seed, of each as much; Cowslip flowers clipped from the whites, and Rosemary flowers well picked, of each one pound; of red Mints, wild Time, of each a good handful, and of Baulm 2 pound: steep all these first in the Sack 4 hours, in the brass pot wherein they shall be distilled, and then distil them in a Limbeck. 7 A Barley water to purge the Lungs and Lights of all diseases. Take half a pound of fair Barley, a gallon of running water, Liquorice half an ounce, Fennel seed, Violet leaves, Parsley seed, of each one quarter of a ounce, red Roses as much, of Isope and Sage dried, a good quantity of either, of Heart's tongue twelve leaves, a quarter of a pound of Figs, and as many Raisins; still the Figgs and Raisins, put them all into a new earthen pot, with the water cold, let them sceth well, and then strain the clearest from it, drink of this a good quantity, morning and afternoon, observing good diet upon it; it taketh away all Agues that come of heat, and all ill heat: it purgeth the Lights, Spleen, Kidneys and Bladder. 8 A Water for a sore Mouth. Take of Sage, Rosemary, and Woodbine leaves, a like quantity, viz. a handful and half of either, boil them in a quart of running water, with as much of the best Allom as an Egg, and let them boil to a pint, then put in a pint of white Wine, and let them boil again, and so soon as it boileth, take it off the fire, and let it cool, and then put it up in a glass, and therewith wash your mouth morning, evening and at night, and other times as couse requires, till it be well. 9 Another for the same use. White wine, and fair water, of each a quart; wine Vinegar a pint, red Sage a good quantity, Mercury two pennyworth, Roch Allom half an ounce, Rosemary an handful, Woodbine leaves somewhat more, and 3 spoonfuls of Honey; seethe them together, and wash your mouth therewith. 10 Rosa solis. Take of Liquorice 8 ounces, Annise-seeds, Carraway, of each an ounce; Raisins stoned, Dates of each three ounces, Nutmegs, Cinnamon, Ginger and Mace, of each half an ounce, Galingale a quarter of an ounce, Cubebs a drachm, Figs two ounces, Sugar four ounces; bruise these, and distil it with a gallon of Aqua vitae, as the rest: But when it is distilled, you must colour it with the herb Rosa solis, or else Alkanet root. 11 Wormwood water Take of Wormwood two ounces and a half, Sage, Bittony, and Rue, of each half a handful, Rosemary tops a handful, Cinnamon 3 ounces, Nutmegs half an ounce, Cloves and Mace of each half a drachm, Ginger one ounce, Galingale, Cubebs and Spikenard, of each a drachm and a half, of Scordium half an handful, bruise these, and put them into a pottle of Sack, and a pint of Aqua vitae, and steep them 24 hours, and distil them as the rest. 12 Aqua Fortis. Take of Vitriol prepared as for oil of Vitriol two pound, Salt Peter purged one pound; beat them together, and put them in a Retort well luted, place it in a furnace with a large receiver, and giving fire to it, distil it by degrees for 24 hours, rectify the water in sand. 13 Water of Snails. Take of the juice of ground Ivy, Coles foot, Stabious, Lungwort, of each one pound and a half; the juice of Purslain, Plantain, Ambrosia, Paul's Betony, of each a pound; Hogs blood, White wine, of each four pound; Garden snails two pound; dried Tobacco leaves, eight; powder of Liquorice two ounces, Alicampane half an ounce, of On is an ounce, Cotton seeds an ounce and half, the greater cold seeds, Annise-seeds, of each six drachms; Saffron one drachm, the flowers of red Roses six pugils, of Violets and Borage, of each four pugils; steep them three days warm, and then distil them in a glass Still in sand. 14. An excellent Water against the Stone in the Kidneys. Take of the middle rind of the root of Ash bruised two pound, Juniper Berries bruised three pound, Venice Turpentine that is very pure two pound and a half, put these into is pints of spring water, in a glass Vessel well closed, and there let them putrify in Horse dung for the space of three months; then distil them in ashes, and there will come forth an oil and a water, separate the one from the other. Ten or twelve drops of this oil being taken every morning in four or six spoonfuls of the said water, dissolves the gravel and stone in the Kidneys most wonderfully. 15 A water for outward or inward Wounds, Impostumes, and ulcers, and a sore mouth. Take Plantain, Ribwort, Bone-wort, wild Angelica, red Mints, Betony, Egtimony, Sanacle, Blue-bottles, White-bottles, Scabious, Dandelion, Avens, Honeysuckle leaves, Bramble buds, Hawthorn buds and leaves; Mugwort, Daisy roots, leaves and flowers; Wormwood, Southernwood, of each one handful. Boil all these in a pottle of white wine, and as much spring water, till one half be wasted, and when it is thus boiled, strain it from the herbs, and put to i● half a pound of Honey, and let it boil a little after, and put it into bottles, and keep it for your use. Note, that these Herbs must be gathered i● May only, but you may keep them dry, and and make your water at any time. If the wound be inward, 3 or four spoonfuls morning and evening, will in a short time ease, cure, if not too far gone, as almost nothing can recover the Patient. If outward, it must be washed therewith, and linen clothes wet in the same applied thereto. 16. A very excellent Water against Worms. Take of Wormseed bruised eight ounces, the shave of Hartshorn two ounces, of Peach flowers dried an ounce, of Aloes bruised half an ounce, pour on these the water of tansy, Rue, Peach flowers, and of wormwood, of each a pint and a half, let them (being put into a glass vessel) be digested the space of three days, then distil them; cohobate this water three times. This Water may be given from half an ounce to three ounces, according to the age of the Patient. 17 An Excellent sweet Water. Take a quart of Orange flower water, as much Rose-water, add thereto of Musk mallow seeds grossly bruised four ounces, of Benjamin two ounces, of Storax an ounce, of Libdanum six drachms, of Lavender flowers, and sweet Marjoram, of each two pugils, of Calamus Aromaticus a drachm, distil all these in a glass Still in balneo, the vessels being very well closed, that no vapour breath forth. But upon urgent or sudden occasion, you may make a sweet water in an instant, by putting a few drops of some distilled oils together in to some Rose-water, and brewing them well together. 18 How to make artificial Tunbridg water. This water proceeding from an Iron Mine, (as is granted by all) is thus made: Take of the Mine or Ore of Iron, beat it very small, and put it into the Furnace expressed in p. 83. of John French his Art of Distillation; and there will come forth an acid spirit and flowers, which you must mix together, till the acid spirit extracts the salt out of the flowers; then decant off the clear liquor, which will have a strong taste and smell of Iron. A few drops of this liquor put into a glass full of fountain water, give it the odour and taste of Tunbridg water, and communicates the same operations to it. It opens obstructions, purgeth by Urine, cleanseth the Kidneys and Bladder, helps pissing of blood, and difficulty of making water, it allayeth all sharp humours, cureth inward Ulcers and Impostumes, cleanseth and strengtheneth the Stomach and Liver, etc. The dose is from one pint to six, but by de-degrees. Use moderate exercise after taking it, and fast seven or eight hours, till the water be gone out of the body. 19 How to make artificial Epsome water. Take of the mine of Allom, or Allom stones, powder it very small, and distil it in the furnace expressed in page 83. of John French his Art of Distillations, and there will distil over a certain acid alluminish water, which must be mixed with a double quantity of Nitre-water. For Epsom water hath a certain kind of acid taste, which is partly nitrous, and partly aluminous, which proceedeth from nitrous air, and vapours arising from the fermentation of aluminous mines, being first mixed together, and then mixed with the fountains passing through the earth. A few drops of this water put into a glass full of fountain water, will give it the odour and taste of Epsome water, so that the smell or operation will scarcely be discerned from it. This water purgeth sharp burning humours, cools an inflamed, and opens an obstructed body, cleanseth the Kidneys and Bladder, cureth inward Ulcers and Impostumes, and is a very good preservative against the Consumption, etc. Fountain water made acid with this liquor, may be taken from one to six pints: after it use moderate exercise, and fast till the water be out of the body. Only some thin warm suppings may be taken to help its working; some take this water warm. 20 Spirit of Confection of Alkermes, its Virtues. It is an excellent comforter of the Spirits, vital, natural, and animal, in weak and delicate persons, and against all trembling pensiveness, and sudden qualms of the heart. 21 Spirits of Saffron, its virtues. It is good to comfort the vital Spirits against passions, trembling, and pensiveness of the heart, and helpeth all malignity oppressing it, and expelleth wind; suppresseth fumes which arise from the spleen, and go up to the head, and openeth the obstructions of it. It is excellent against all Melancholy; and very good for women in travel, for it comforteth, and hasteneth delivery. The dose is morning and evening one spoonful for three days together. 22 Extract of Ambergris. Take a drachm of Ambergris, grind it very small on a Tainters stone, than put it into a bolt head, then take of the best spirit of Wine, either Canary or Malago Sack, half a pound, spirit of Clary two ounces, mingle them together well, and pour of the Menstrua one pint to this proportion of Amber, set them to digest in a gentle Balneo, about eight hours, shaking it together three or four times; then take it out, and being cold, pour it forth, and put almost as much more of the mixed spirits, digested as before in a gentle heat by Balneo, then put it forth to the first extracted; and add half as much more spirits the third time, and digest it again: and then have you extracted all the special part of the Amber, and leave nothing but a black dead earth of no value. Then take a pint of the spirit of what herb you will use, and dissolve therein one pound of pure white sugar candy, or at the least twelve ounces, very finely powdered and seared thorough a fine searcer, for the speedier resolution thereof: It is best to dissolve it cold. This dissolution must be twice filtered thorough a thin cap paper, to make it very perfect clear; then take three parts of this dulcified spirit to one of your extract of Amber drawn with spirit of wine; then shake them well together, and let them stand in a square glass very close stopped, until it shall be perfectly clear: one drachm of this extraction of Amber will serve to dulcify and make fit two quarts of the spirit of Mints, or Clary, or the like, and give it a most excellent taste, and efficacious virtues. 23 Spirit and water of wormwood, the lesser Composition Take of the leaves of dried Wormwood two pound, Annis-seeds half a pound; steep them in six gallons of small wines 24 hours, then distil them in an alembic, adding to every pound of the distilled water two ounces of the best sugar. Let the two first pound you draw out be called Spirit of Wormwood; those which follow Wormwood water the lesser Composition. 24 Spirit and water of Wormwood, the greater Composition. Take of common and Roman Wormwood of each a pound; Sage, Mints, Bawm, of each two handfuls; the roots of Gallanga, Ginger, Calamus-aromaticus, Alacampane, of each three drachms, Liquoris one ounce, Raisins of the Sun stoned three ounces, Annis-seeds and sweet Fennel seeds, of each three drachms; Cinnamon, Cloves, Nutmegs, of each two drachms; Cardamons, Cubebs of each one drachm: Let the things be cut that are to be cut, and the things bruised that are to be bruised; all of them infused in 24 pints of Spanish Wines for 24 hours, then distilled in an alembic, adding two ounces of white sugar to every pint of distilled waters. Let the first pint be called Spirit of Wormwood, the geater Composition. 25 Spirit and water of Angelica. Take of the leaves of Angelica eight ounces, of Carduus Benedictus six ounces, of Bawm and Sage of each four ounces, Angelica seeds six ounces, sweet Fennel seeds nine ounces: Let the herbs (being dried) and the seeds be grossy bruised; to which add of the spices called Aromaticum Rosatum, and of the spices called Diamoscha dulce, of each an ounce and a half; infuse them two days in thirty two pints of Spanish wine, then distil them with a gentle fire; and with every pound mix two ounces of sugar dissolved in Rosewater. Let the three first pound be called by the name of Spirit, the rest by the name of Water. 26 Spirit of Wine extraordinary. Take the finest paper you can get, or else some virgin parchment, strain it very right and stiff over the glass body wherein you put your Sack, Malmsie or Muscadine; oil the paper or virgin parchment with a pencil moistened in the oil of Ben, and distil it in Balneo with a gentle fire, and by this means you shall purchase only the true spirit of Wine. You shall not have above two or three ounces at the most out of a gallon of wine; which ascendeth in the form of a cloud without any dew or veins in the helm: Lute all the joints well in this distillation. This pirit will vanish in the air, if the glass stand open. 27 Quintessence of Snakes, Adders, or Vipers. Take of the biggest and fatest Snakes, Adders or Vipers, which you can get in June or July, cut off their heads, take off their skins, and unbowel them, then cut them into small pieces and put them into a glass of a wide mouth, and set them in a warm Balneo that they may be well dried, which they will be done in three or four days, then take them out and put them into a bolt head, and pour on them of the best alcolizated Wine, as much as will cover them six or eight fingers breadth; stop the glass he metically, and digest them fifteen days in Balneo, or so long till the Wine be sufficiently covered, which pour forth; then pour on more of the foresaid spirit of wine till all the quintessence be extracted: Then put all the tinged spirits together, and draw off the spirit in a gentle Balneo, till it be thick at the bottom; on this pour the spirit of Wine caryophilated, and stir them well together, and digest them in a Circulatory ten days; then abstract the spirit of wine, and the quintessence remaineth at the bottom perfect. This quintessence is of extraordinary virtue to purify the blood, flesh and skin, and consequently all diseases therein. It cures the falling sickness, strengthens the brain, sight, and hearing; and preserveth from grey hairs, reneweth youth, preserveth women from Abortion; cureth the Gout, Consumption, causeth sweat, is very good in and against pestilential infections. 28 A liquor against the tooth Ach. Take of oil of Cloves well rectified half an ounce, in it dissolve half a drachm of Camphire; add to them of the spirit of turpentine four times rectified (in which half a drachm of Opium hath been infused) half an ounce. A drop or two of this liquor put into a hollow tooth with some lint, easeth the tooth ache presently. 29 A Liquor to comfort smelling, and preserve the head. Take Lignum aloes two ounces, Annis-seed four ounces, Calamus aromaticus one ounce, Calamint dried three ounces, common honey two pound, strong white wine twelve pound, let all these be infused for four days, and then distil it in Balneo; and when you distil it, put into the Receiver six grains of Musk dissolved in two ounces of Rosewater, and distil away but three pound, the which keep in a glass close stopped; and when you will comfort the smelling, wash the face and beard therewith, and you shall smell a savour of marvellous effect, which comforteth nature marvelousty; it comforteth the stomach, and helps a stinking breath; it helpeth the mouth being ulcerated, and those that have the rapture in short time, if you wash it twice a day therewith; it helpeth also women that are troubled with descension of the Matrix; if you wet a cloth in it and lay it upon the mother, in short space it restores great health. Also it helpeth those that are troubled with the Meagrum, or pains in the head coming of cold or wind; if you wash the head with the said liquor, it presently giveth ease. It hath divers other virtues, which I will not now recite. 30 To make an Antimonial cup, and to cast divers figures of Antimony. Take the best crude Antimony very well powdered, Nitre, of each a pound; of crude Tartar finely powdered two pound, mix them well together, and put them into a crucible; cover the crucible, and melt them, and the Regulus will fall to the bottom, and be like a melted metal: then pour it forth into a brass mortar, being first smeared over with oil. This Regulus (when you have made enough) you may melt again and cast into what moulds you please: You may cast it into the forms of shillings or half crowns; either of which if you put into two or three ounces of Wine in an earthen glazed vessel, or glass, and infuse in a moderate heat all night, you may have a liquor in the morning which will cause vomit; of which the dose is from two drachms to two ounces and half. You may put a little Cinnamon into the wine, to correct and give a grateful relish to it. It is the custom to fill the Antimonial cup with wine, and to put as much wine round about betwixt that and the little earthen cup where it stands, and so infuse it all night, and then drink up all that wine; but I fear that so much wine will be too much, a being three or four ounces, when as we seldom exceed the quantity of two ounces of the infusion of Antimony. These cups or pieces will last for ever, and be as effectual after 1000 times infusion, as at first: and if they be broken at any time, (as easily they may, being as brittle as glass (they may be cast again into what forms you please. Note, that he that casts them must be skilful in making his spawde, as also in scouring them, and making them bright afterwards: for if they be carefully handled, they will look even as bright as silver. 31 How to make the true spirit of Antimony. Take of the subtle powder of the Regulus of Antimony, as much as you please; sublime it out of itself, till it will sublime no more (still putting what is sublimed to that which remains at the bottom) or with salt Armoniac six or seven times, remembering that then you must dulcify it with warm water, by dissolving therewith the salt, and dry the precipitate afterwards. Set this fixed powder in a cellar, laying it very thin upon a marble Stone; and in about six weeks, or two months it will all be dissolved into water, which must be filtered. Then evaporate part of this water, and let it stand two or three days in the Cellar to crystallize; these Crystals purify and dry: mix them with three times the quantity of the gross powder of Tiles, and distil them in a retort, and there will come forth first a white spirit and then a red, which you may rectify in Balneo. 32 The true Oil or essence of Antimony is made thus. Take of the foresaid crystals, dissolve them in good rectified spirit of wine, digest them two months in Balneo, or horse dung; then evaporate the spirit of wine, and there will remain in the bottom, the true oil or essence of Antimony. Then take new crystals of Antimony, and let them inbibe either this oil, or the foresaid spirit, till they will inbi be no more; then digest them two months in sand, and they will become a flowing fixed salt, and of excellent virtue. The foresaid spirit, this oil and essence of Antimony, may be equallized to Aurum Potahile, to all intents and purposes, according to a medicinalure, especially the fixed essence. The dose is five or six grains. 33 Wormwood wine. Take a handful of dried Wormwood for every gallon of wine, stop it in a vessel close, and so let it remain in steep. So is prepared Wine of Rosemary flowers and Eye bright. 34 To make an Artificial Malago Wine. First take a wine barrel well hooped and dressed, with one end being open, to which a close cover must be well fitted, which must be to take off, and put on at pleasure. Set it in a warm place, winter or summer, and fill it full with clear and pure water; to each three gallons put six pound of the best Malago Raisins, which you must bruise in a stone mortar, and then strew upon the water; upon each twenty gallons of which, you must cast an handful of Calx vive; then cover the vessel close with the cover, and cast clothes upon it to keep it warm, and let it stand four or five days to work, as Wine or Beer doth when they be new: then see if the raisins be risen up to the top of the water; if so, then put them down again, and cover it again as before, let them thus stand three weeks or a month together, the Raisins being every fourth or fifth day put down in case they rise up. Then put a tap into the Vessel three or four fingers above the bottom, and try if it be good, and taste like wine; if not, let it stand a while longer; but if so, draw it off into another wine Vessel, and to every twenty gallons that you have drawn off, put a pint of the best Aqua vitae, two new laid Hen-egs, and a quart of Alicante beaten well together, and let it stand in a Cellar as other wine doth, till it be clear, and fit to be drunk. 35 How to make artificial Claret wino. Take six gallons of water, two gallons of the best Cider, put thereunto eight pound of the best Malago Raisins bruised in a mortar, let them stand close covered in a warm place, the space of a fortnight, every two days stirring them well together; then press out the Raisins, and put the liquor into the said Vessel again; to which add a quart of the juice of Raspberries, and a pint of the juice of Black-Cherries; cover this liquor with bread spread thick with strong Mustard, the Mustard side being downward, and so let it work by the fire side three or four days, than tun it up, and let it stand a week, and then bottle it up, and it will taste as quick as bottle-Beer, and become a very pleasant drink, and indeed far better and wholesomer than our common Claret. 36 How to make good Raspberry Wine. Take a gallon of Sack, in which let two gallons of Raspberries stand steeping the space of twenty four hours, then strain them and put to the liquor three pound of Raisins of the Sun stoned, let them stand together four or five days, being sometimes stirred together: Then pour off the clearest, and put it up in Bottles, and set it in a cold place. If it be not sweet enough, you may add some sugar to it. 37 Oil of Almonds. Take Almonds, blanche them, and put them into a pot, and set that pot in another pot of water that boileth, and the steam of the seething pot, will arise and enter into the pot with the Almonds, and that will become Oil, when they are stamped and wringed through a cloth: thus they make oil of the kernels of Filberts; Walnuts, etc. 38 Oil of Sage. Take the Sage, and boil it in Oil of Olives, till it be thick and green: then strain the Oil from the Sage, and reserve it. 39 Oleum Laureum. Take Bay-leaves, grind them well, and boil them in Oil of Olives till it be green, then strain it and cool it, etc. This is for coldness in the Limbs, Palsies, and such mortifications, etc. 40 Oil of Tobacco. Take the Green leaves of Tobacco, cut them small and put them into a glass or gallipot well stopped, then fill it up with Salad oil, set it a good while in hot water, or in the Sun forty days, and you shall find it a precious Balm. 41 Oil of Roses. Take Salad Oil, and put it into an earthen pot; then take Rose leaves, clip off all the white, and bruise them a little, and put them into the oil, and then stop the pot close with paste, and set it into a boiling pot of water, and let it boil one hour; then let it stand all one night upon hot Embers, the next day take the oil and strain it from the Rose leaves into a glass, and put therein some fresh rose leaves clipped as before; stop it and set it in the Sun every day for a fortnight or three weeks. 42 Oil of Cream. Take Cream and seethe it softly upon some embers, and it will become an Oil: this will cure the gout in a hauks leg. 43 Oil of Swallows. Take two dozen or twenty Swallows out of the nest, a good handful of Rosemary, as much Lavender cotton, and as much Strawberry leaves, strings and all, stamp all these together, and fry them altogether in May Butter, or rather salad Oil, till the rawness be gone; then put it in an earthen pot fast stopped nine days, and then fry it again; wring it thorough a cloth, and keep it in a glass or gallipot; and being warmed, anoint the place grieved there with, it is good for all Aches, and for the shrinking of Sinews. 44 Oil of Roses. Take a pint of good Salad oil, or more, as you please, then take as much red Rose leaves, the white clipped off, three quarters of a pint, put them into a stone pot, stop it close with paste, and set it so long in a greater pot of boiling water; till the strength of the Roses be gone into the Oil, then wring the Roses thorough a Canvas cloth, till they be dry, then put in new, stop them, boil, strain, and change them thus four or five times, till you think it strongenough of the Roses; then put it up for your use. This is the best Pattern for these Oils. 45 The use of Oil of Violets. Oil of Voilets. Camomile, Lilies, Elder-flowers, Cowslips, Rue, Wormwood, and Mint, are made after the same sort. Oil of Violets if it be rubbed about the Temples of the head, doth remove the extreme heat, assuageth the headache, provoketh sleep, and moisteneth the Brain, it is good against melancholy, dulness and heaviness of the Spirits, and against swell and sores that be over hot. 46 The use of the oil of Camomile Oil of Camomile is good in glisters, for the Agues that come of costive stops; it assuageth all pain and Ache, it cureth wearied, and bruised parts, it loosneth and softeneth hard and swollen parts, and openeth all which is stopped. 47 The use of oil of Lilies Oil of Lilies is good to supple, mollify and stretch sinews that be shrunk, it is good to anoint the sides and veins, in the fits of the stone. 48 The use of the Oil of Elder-flowers. Oil of Elder flowers is good for the hardness and pains of the liver and spleen, if the sides be therewith anointed; But you must not come near the bottom of the belly where the bladder lies, nor the hollow of the stomach: It is very good to apply to green wounds, with some lint dipped in it, for it cooleth and heal, eth them, and also festering sores. 49 Oil of Cowslips Oil of Cowslips, if the nape of the neck be anointed with it, is good for the Palsy; it comforteth the sinews, the heart and head. 50 The use of the Oil of Rue. Oil of Rue is good to be used in Olisters against the Colic and Stone: It is good for the King's Evil, or any swell in the chroat; it doth warm and dissolve cold humours in any joint; it provoketh Urine, being anointed about the region of the Bladder; it is good to anoint the Spleen for the stopping of it. 51 The use of the Oil of Wormwood. Oil of Wormwood is good for strains and bruises, and to comfort the stomach. It is made of the green herb, as are the Oils of Camomile, Rue, and Mint. 52 The use of the Oil of Mint. Oil of Mint comforteth the stomach, overlaid and weakened with casting: it doth drive back milk, and dry up women's breasts, and doth keep them from being sore, being therewith anointed. 53 To make the Oil of Salerne. Take Southernwood, Wormwood, Lavender tender Crops, Rose leaves, Camomile, Saint john's Wort, red Sage, Rosemary tops, of each one handful; cut them somewhat small, as it were about an Inch long, and bruise them a little; then put to them a pint of the best Aqua vita, and a pottle of the best Salad-oil you can get: boil them an hour and half upon a soft fire, keeping them from burning, with continual stirring; then strain it thorough a linen cloth, and when it is cold, put it up in a glass, and keep it for all cold infirmities. When you use it, warm the Oil a little, and warm your hand against a Chafingdish of coals, and anoint the place pained therewith. 54 How to compose the Oil of Excester. Take one pound and a half of the Flowers of Cowslips, and steep them in three pints of the best Candy oil, and let them so stand three weeks, or a month: and then take of Calamint, Saint Johns-wort, Sage, Egremony, Sothernwood, Penneroyal, Wormwood, Lavender, parietary, Rosemary, Camomile, Pellitory of Spain, Bay-leaves, Scabious, of each a handful; beat them in a stone Mortar, as small as you can, then strain the Cowslip flowers from the Oil, and stamp them among the other herbs as small as you can, and put them altogether in aquart of white wine, and let them stand therein twenty four hours, than put the Oil to them, and boil them upon a soft fire, till they be so incorporate together, that it is all become oil: then letting it cool a little while, strain it into some earthen pan, there keep it till it be cold, and then put it up in some glass or galley-pot. 55 Oil of Amber. Take of yellow Amber one part, flints or powder of tiles two parts, distil them in a Retort in sand, keep the white clear oil which comes out first, by itself; then distil it on till all come out, keep both oils severally, and rectify them with water, gather the salt of Amber which sticks to the neck of the retort, and being purged by solution, filtration, and coagulation, according to art, keep it for use. 56 How 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; then put thereto so much oil of Olives as all the rest doth weigh, and let it stand ten days more in the Sun: But look you weigh the oil, to know how much it is; then 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 then set them in a vessel of hot water, and set thereto an head of glass and a Receiver well shut, and boil it so long until no more will distil from it, which will be about twenty four 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 swell in any part; and is wonderful against venom or poison. 57 Oil of St. john's Wort. Take a quart of Salad oil, put thereto a quart of the flowers of St. 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 St. 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 not remain in the oil, and then put up the oil for your use. 58 Oil of yolks of Eggs. Boil the yolks till they be hard, and bruise them with your hands, or with a pestle and mortar; heat them in an earthen vessel glazed until they begin to froth, stirring them diligently that they burn not: being hot, put them in a linen bag, and sprinkle them with aromatic wine, and press out the oil according to art. 59 To make oil of Mandrakes. Take of common oil two pound, juice of Mandrake Apples, or (for want of them) of the leaves, four ounces; juice of white Henbane two ounces, juice of black Poppy heads three ounces, juice of Violets, and tender hemlock of each one ounce: Set them all in the sun, and after the tenth day, boil them to the consumption of the juice; then put in Opium finely beaten, and Styrax Calamltis dissolved in a little Turpentine, of each half an ounce. 60 Oil of Musk how made. Take two Nutmegs, Musk one drachm, Indian leaf or Mace, Spkenard, Costus, Mastic, of each six drachms; Styrax Calamitis, Cassia lignea, Mirth, Saffron, Cloves, Cinnamon, Carpobalsamum, or Cubebs, Bdelium, of each two drachms; pure oil three pound, Wine three ounces: brutle them as you ought to do, mix them, and let them boil easily till the wine be consumed, the Musk being mixed according to art, after it is strained. 61 How to make oil of Snakes and Adders. Take Snakes or Adders when they are fat, which will be in June or July, cut off their heads and take off their skins, and unbowel them, and put them into a glass gourd, and pour out so much of the pure spirit of wine well rectified, that it may cover them four or five finger's breadth; stop the glass well, and set it in Balneo till all their substance be turned into an oil, which keep well stopped for your use. This oil doth wonderful cures in recovering hearing in those that be deaf, if a few drops thereof be put warm into the ears. It's reported that some have been cured that were borne deaf, by using this oil. 62 An ointment for a Rupture. Take of Sanicle two handfuls, of Adders-tongue, Doves foot, and shepherd's purse, of each as much, of Limaria one handful, chop them somewhat small, and boil them in Deers suet, until the herbs be crumbly and wax dry. 63 Flos Unguentorum. Take Rosin, Feroline, Virgin Wax, of each half a pound, melt all these together and put into them one quarter of a pound of Rosemary tops beaten small; put then to them all together, a pottle of white wine, let them boil well together, then strain them through a course linen cloth into a pot or pan, and when it is cold, put the wine from it as much as will, and and melt the medicine again, and put therein two ounces of Camphire, Venice Turpentine one quarter of a pound, Salad oil half a pint, let it boil a little, and put it up in some galley-pot for your use. It is good for new or old wounds, for sinews shrunk, started, or sprung, to draw out thorns, or broken bones, healeth Biles, all Aches of the reins and back, swelling of the members, and the emerauds. 64 Unguentum Populionis, commonly called Pompillion. Take a gallon of Boar's grease, as much of Popple buds when they first put out, and a handful of Smallage; stamp the herbs and the Boar's grease together, put them togeher in an earthen pot well stopped, and set it in an horse dunghill fourteen days together; then boil it over the fire about a quarter of an hour, keeping it still with stirring: when you are ready to take it off the fire, put thereto half a pint of the best Salad or Olive oil, and stir them well together; then let them boil a little, and strain it into an earthen pot, which being close covered, will keep good seven or eight years. 65 Doctor Lewins Unguentum Rosatum, good for the heat in the Back. Take a certain quantity of Barrows grease. of oil of sweet Almonds and Rose-water, either red or damask, of each a like quantity, but of neither so much as of the Hog's grease; beat them together to an ointment, put it in some galley pot, and when you would use it, heat it, and therewith anoint the Back and Reins. 66Vnguentum Sanatinum Take of Turpentine one pound, Wax six ounces, oil of Camomile half a pint, put all together in a pan, and put to it a handful of Camomile bruised or cut very small: boil them upon a soft fire till they be well melted and no more: then take it from the fire, and strain it into a clean pan, and so let it cool all night, and in the morning put it up for your use. This Ointment is good for any cut, wound, or breaking of the flesh, it eateth away dead flesh, and ranklings, and doth heal again quickly. 67 Ointment of red Lead. Take of oil of Roses a pound and a half, red lead three ounces, Litharge two ounces, Ceruse one ounce and half, Tutty three drams, Camphire two drachms, Wax an ounce and a half, make it into an ointment according to art, in a pestle and mortar made of lead. 68 A bitter Ointment. Take of oil of Rue, Savin, Mints, Wormwood, bitter Almonds, of each an ounce and a half; juice of Peach flowers and leaves, and Wormwood, of each half an ounce; powder of Rue, Mints, Century the less, Gentian, Tormentil, of each one drachm; the seeds of Colworts, the pulp of Colocynthis, of each two drachms, Aloes Hepatick three drachms, Meal of Lupins half an ounce, Myrrh washed in grass water a drachm and half; Bulls gall an ounce and a half, with a sufficient quantity of juice of Lemons, and an ounce and a half of Wax; make it into an Ointment according to art. 69 Apectoral Ointment. Take of fresh Butter washed in Violet water six ounces, oil of sweet Almonds four ounces, oil of Cammomile and Violets, white Wax, of each three ounces, Hens and Ducks grease, of each two ounces, Orris roots two drachms, Saffron half a drachm; the two last being finely powdered, the rest melted and often washed in Barley or Hyssop water; make an ointment of them according to art. 70 An Ointment for an Ache, to be made at any time of the year, and is approved good, and hath helped old pains, griefs and aches. Take Steers gall, Salad oil and Aqua vitae, of each five spoonfuls, boil them together a little, and therewith anoint the place pained by the fire, and lay a warm cloth on it. 71 An Ointment for the Sciatica. Roast a handful or two of Onions, and take Neatsfoot oil, and Aquavitae, of each a pint: stamp, or rather boil all these together to an oil or ointment; and strain it into a Gallipot, and therewith anoint the place grieved, as hot as you can endure it, morning and evening. 72 An Ointment for any wound or soon. Take two pound of Sheep's suet, or rather Deers suet, a pint of Candy oil, a quarter of a pound of the newest and best Bee-wax: melt them all together, stirring them well, and put to them one ounce of oil of Spike, and half an ounce of the Goldsmiths Boras, than heating them again, and stirring them all together, put it up in a Gallipot, and keep it close stopped, till you have cause to use it. This is an approved ointment to cure any wounds or sores, new or old. 73 A Purge to drive out the French Pox, before you use the Ointment. Take half a pint of good Aqua vitae, one ounce of Treacle of Gone, one quarter of an ounce of Sperma caeti; boil all these together on a soft fire, half a quarter of an hour, and let the Patient drink this as warm as he can, and lie down in his bed and sweat: and if any of the disease be in his body, this will bring it forth, and bring him to an easy looseness. This is thought the best and furest of all other Cures, for this infirmity. 74 The Ointment for the French Pox Take Barrows grease well dried from the films, beat it in a Mortar, till it be small and fine: put thereto of Lethargy one ounce, of salt Peter two ounces, both in fine powder: of Salgemme, one ounce, of Mastic in sine powder two ounces, of Olibanum in powder one ounce, of oil of Spike one ounce, oil of Pulliolum one ounce, of Turpentine one quarter of a pound; beat all these together into a perfect Ointment, and therewith anoint these places. 75 What places to anoint for the French Pox Viz. The principal bone in the nape of the neck with out the shoulder places, taking heed it come not near the Channel bone, for than it will make the throat swell, else not; the elbows on both sides; the Hip-bones; the Share; the knees the Hams and the Ankles: If the Patient have no Ache, anoint not these places, but only the Sores till they be whole. If there be any Knobs lying in the flesh (as many have) anoint them often, and lay Lint upon them, and brown paper upon the Lint; and keep the Patient close out of the air, and this used will make him whole in ten days by the grace of God. 76 Another purge to heal the French Pox without Ointment Take a great handful of Carduus Benedictus, of unset Leeks leaves and all, if they be great six, if small 10; cut these herbs small, and put them in an earthen pan, and with a quart of small Ale or white Wine, and one ounce of Coloquinrida, boil them to half a pint of liquor, then strain out the liquor, and keep it in a glass, and two or three days before you set the Patient to sweat, if his body be of a strong constistitution, let him drink half of it; if he be weak, a third part thereof, taking care that the Sign and day be good to purge in. 77 An Ointment to kill the Worms in little children. Take oil of Wormwood, oil of Savine, and the powder of Aloe Cicatrina finely beaten, mix them together, warm them and anoint the belly therewith morning and evening, and this will kill the belly worms; for stomach worms anoint the stomach with oil of Wormwood, and the belly with oil of sweet Almonds, You must not use any Savine in medicines for Maiden children, but in stead of oil of Savine, take as much of an Ox's Gall. 78 For the worms. Drink Mares milk as hot as you can have it from the Mare, in the morning fasting. 79 An excellent good Medicine or Salve for any Ache coming of cold, easy to be made by any Country good housewife. Take of good Neatsfoot Oil, Honey and Wax a like quantity, boil them well together; Then put to them a quarter so much of Aqua vitae as was of each of the other: and then setting it on the fire, boil it till they be well incorporated together; then spread it upon a piece of thin leather, or thick linen cloth, and so apply it to the place pained. 80 For a pain or Ache in the Back. Take Nepe, Archangel, Parsley and Clary, of each half a handful, wash them clean, cut them small, and fry them with a little sweet Butter, then take the yolks of three or four Eggs, beat them well together, and put them to the Eggs, fry them altogether, and eat them fasting every morning, with some Sugar to take away the unsavoriness of the herbs. Some use to take only Clary leaves, and Parsly washed, not cut; or Clary leaves alone, and pouring the yolks of the Eggs upon them, so fry them and eat them. 80 A Cerecloth for all Aches. Take Rosen one pound, Perrosen a quarter of a pound, as much Mastic, Dcers' Suet, the like, Turpentine two ounces, Cloves bruised one ounce, Mace bruised two ounces, Saffron two dachms; boil all these together in oil of Camomile, and keep it for your use. 81 An excellent Ointment for any Bruise or Ache. Take two pound of May Butter purified, pour it out from the dregs, and put in it of Broom flowers, and Elder flowers, of each a good handful, so clean picked, that you use nothing but the leaves; mix them altogether in a stone pot, and boil them seven or eight hours in a Kettle of water, being covered with a board and kept down with weights, keeping the Kettle always full of water, with the help of another Kettle of boiling water ready to fill up the first, as it wasteth; and when it waxeth somewhat cool, but not cold, strain the ointment from the herbs into a Gallipot, and keep it for your use. 82 The cure of grievous pains and aches in the Body. A dose of Aromatico Leonardo, and the application of Emplastrum foetidum, is an approved cure for grievous pains and aches in the knees, shoulders, or other parts. 83 Aches coming by the Pox healed. Purge twice or thrice with the said Aromatico Leonardo, then take for four or five days together, half a drachm of the extract of Hermodactiles with white wine; then to the articular parts grieved, apply Emplastrum foetidum. This hath in short time cured one of a dark melancholy complexion, who was given over for incurable. 84 Back weak or diseased, to strengthen, etc. Take the pith of an Ox's back, wash it in Wine or Ale, and beating it very small, strain it through a course cloth, and make a caudle of it with Muskadine or strong Ale, boil therein a few Dates sliced and the stones taken out, and drink it first and last as warm as you can, walking well, but temperately after it: Toasted Dates often eaten are very good for the same. 85 To take the Ague out of any place. Take Vervine and black Hemlock, of each an handful, boil them in a pint of fresh Butter till they be soft and begin to parch again; Then strain the Butter from the herbs and put it into a gallipot, and two or three times a day anoint the place grieved, with a spoonful or two thereof. Probat. 86 For the Ague in children, or women with child. Take Venice Turpentine, spread it on the rough side of a piece of thin leather two fingers breadth, and strew thereon the powder of frankincense finely beaten, and upon it some Nutmegs grated; Bind this upon the wrists an hour before the fit comes, and renew it still till the fit be gone. 87 An easy and approved Medicine for a quartain Ague. Take a white flint stone, (for it will best endure the fire without breaking) burn it in the fire till it be red hot, then quench it in or dinary Beer, and let the Patiented drink of it a little before the fit cometh, and likewise in the fit. Let this be done three or four several days, at the time when the fit is expected. A woman by this only medicine did cure divers of quartain Agues, when long and much Physic could not prevail. 88 An Almond milk to cool and induce sleep. Take sweet Almonds blanched five pound, beat them in a stone mortar, by sprinkling them now and then with a little barleywater; at last put a quart of barley water to them, and four ounces of fine sugar; then strain it, adding two ounces of Rosewater. This may be drawn out with chicken broth, and sweetened with Sugar Candy in stead of other sugar. 89 For an Andcome. Put half a dozen knots of a young oak into a sire pan, and burn them to a red coal; and take Boar's grease and fine suet, and two or three corns of salt. and stamp them very fine, and so make a plaster of it; and if it do draw and beal too fast, lay lime underneath the salve: dress it twice a day in winter, and thrice in summer. 90 Liquid Amber, and its medicine all virtues. Take liquid amber, and distil it in a retort, and there from will come a red oil. This oil is used against all indispositions of cold, and moisture, or wind. The same healeth scabs, and is good for wounds. If you anoint the stomach therewith, it will exceedingly comfort the same; for it is a thing incorrupptible, and like unto Balsamum. 91 A most Sovereign Balsam for several diseases. Take five pints of Salad oil, one pound of Venice Turpentine, half a pound of Virgins Wax, fix ounces of red , half a pint of Damask Rosewater. First put your oil with six spoonfuls of Rose-water into a clean skillet, or new pipkin, and let it boil a quarter of an hour; wash the Turpentine with the rest of the Rose water, pair the wax clean, and cut it into thin slices, and put it into another clean skillet or new pipkin with the Turpentine; Let them be well melted and mixed together: then pour the water from the oil (if you can see any) and put it into the Wax and Turpentine, and let them boil upon a gentle fire a dozen walms: Then take it off, and put in the by two ounces at a time, mingling and stirring it well: then let it boil a dozen walms more, stir it to avoid burning, then strain it into a basin, & fill it into gallipots 92 For a sudden bleeding at the nose Burn an Egg shell in the fire, till it be as black as a Coal, then beat it to a fine powder, and let the party snuff it up into his nostrils. 93 A remedy for the spitting of blood, occasioned by the breach of some vein in the breast. Take Mice dung beaten to powder as much as will lie upon a groat, and put it into half a glass full of juice of Plantain with a little sugar, and so give the Patient thereof to drink morning and evening: continuing the same he shall be sound. 94 To stop bleeding of a wound. Take Vervine dried and made into powder, and put it in the wound, and it will leave bleeding. Burn also the sole of an old hose, and put in the Ashes into a wound, and it will leave bleeding. 95 To stop inward bleeding. Drink the juice of Neepe, and it will help you. 96 A medicine for those that are given to bleeding. Make a Posset, take off the curd, and take liver-wort and beat it, and put the juice thereof into the Posset-drink, and drink it morning and evening warm. 97 To staunch bleeding at the nose. Take Bolearmanack and the white of an egg, and vinegar, and beat them together and make plasters thereof, and lay them to your temples. 98 To heal the Cut, or sore Breast of a Woman. Take bugloss and Yarrow of each two handfuls, stamp them, and strain them with the third part of a pint of good Ale, then stamp the herbs again, and strain them with an other third part of a pint of good Ale, than stamp and strain them again the third time, and you shall have near a quart of the Ale, keep this in a glass close stopped, and let the patiented drink of it first in the morning, and last in the evening three spoonfuls at a time; but if you make this for a sore breast, if the breast be broken, take three handfuls of Yarrow. 99 A Medicine to break and heal sore breasts of Woman, used by Midwives, and other skilful women in London. Boil Oatmeal of the sm●llest you can get, and red Sage together in running or Conduit water, till it be thick enough to make a Plaster; and then put into it a fit proportion of honey, and letting it boil a little together, take it off the fire, and while it is yet boiling hot, put thereto so much of the best Venice Turpentine as will make it thick enough to spread; then spreading it on some soft leather, or a good thick linen cloth, apply it to the breast, and it will first break the sore, and after that being continued, will also heal it up. 100 To dry up a woman's Breast. Take of oil of Linseed and English honey of each a penny worth, white wax half a penny worth, and half a quarter of a pint of sweet Butter; boil all these to a plaster and lay it on the breast. Master Buxton. Colchester. 101 For a stinking Breath. Take Rosemary leaves with the blossoms, if you can get them, and seethe them in white-wine, with a little myrrh and Cinnamon, and you shall find a marvellous affect, if you use it often in your mouth. 102 A Gargoyle for an unsavoury breath Take Rosewater, Myrtle water, Orange flower water, of each two ounces; Musk three grains, salt a little more. Musk and Ambergris you may put in for greater persons. 103 For the Canker in a woman's Breast. Take Goose dung and Cellydony, stamp them well together, and lay it plasterwise to the sore; it will cleanse the Canker, kill the worm, and heal the sort. 104 For the Canker in the mouth. Take the juice of Plantanc, vinegar and Rose-water, of each a like quantity, mingle them together, and wash the mouth often with them. 105 Of the Catarrh, or Rbume in the bead. The Catarrh is a moist vapour which assaulteth the head, and afterwards falleth down again into the stomach, where it engrosseth and corrupieth. This moisture hath its beginning of the moisture of the lungs; and until the lungs be discharged thereof, the Catarrbe will continue in its force. It is predominant more in phlegmatic than other constitutions. Such as are troubled with it, are not long lived because their lungs consume by little and little, and thereupon they are troubled with the Ptisick, and consequently perish, if not quickly relieved. See a rare secret to cure the same. Take Pulmonaria and Sena that is fresh and new, infuse them in wine and water over a gentle fire, till the wine have drawn out the virtue; then strain it, and put thereto some Quintessence Leonardo, and keep it close in a galffe: Let the Patient drink every morning three ounces lukewarm, for twenty days together; let him eat good nourishing meats, for they agree well with this disease: If the patiented be not too far spent, you shall see your our performed in a short time. In the mean time, if the patiented be weak, let him take new laid Eggs, and good white-wine: if the humidity be perceived not to be quite expelled and evacuated, then give him Aromatico Leonardo; afterward comfort him again with Restoratives and Cordials, to make him strong; and no doubt, by the help of God, he shall be cured. 106 For young children that are weak in their limbs, and can neither go nor stand. Take Sage, sweet Marjorome, of each a like quantity, beat them very well together, and strain out the juice, and put it into a double Vial glass, fill the glass as full as it can hold; then stop it with paste very close, and cover it with thick paste all over, and then set it in an Oven, and there let it stand so long as a great loaf requires time to be throughly baked; then take it out, and let it be cold, then break the paste round about it, and if the juice be grown thick, break the glass, and put it into a gallipot, and keep it. When you will use it, take the quantity of two spoonfuls at a time, and as much marrow of an Ox leg, melt them together, and mingle them well, and both morning and evening anoint therewith (as warm as can he endured) the tender parts of the child's thighs, and legs, and knees, chafing them well with your warm hands; and so in a short time (through God's blessing) it will be able to stand and go. Successfully proved. 107 For breaking out of children's heads. Take of White wine and sweet Butter, a like quantity, boil them together till it come to a salve, and so anoint the head therewith. 108 A medicine for the swelling of a child's Cod. Bray red Rose leaves, and boil them in red wine an hour; then wet a cloth in it, and lay it to the child's Navel as hot as can be endured. 109 To heal children of the Lunatic disease. This disease happeneth to children by reason of a worm with two heads, which breedeth in their bodies, which coming to the heart, causeth such a passion in the child, that of times it kills them. The remedy whereof is this, Dry the tender stalks of a Wilding tree in the shadow; then stamp them well, and fift them, and take of the said powder, and roots of Gentian, mirth and long Pyome, of each a quarter of an ounce; all these well beaten to powder you must put in a dish, or some other vessel, and moisten them with a little water; then take of it with your two fingers, and wet the lips and mouth of the child: Do this three or four times, and you shall see the worm come forth dead with the excrements. 110 For a Consumption. Taste Ash Keys, so soon as they look withered, set them into an oven (the bread being drawn) in a pewter or rather an earthen dish, and being so dried, pill off the outside, and reserving the inner part of the seed or Keys, beat them to fine powder; and either mix it with good English Honey, and so eat of it first and last, morning and evening, a pretty deal of it at once, upon the point of a knife; or else drink of the powder in some posset Ale or thin broth. Mare's milk drunk also warm morning and evening, is a sovereign Medicine for it, 111 To make a China Broth for a Consumption. Of China root thin sliced take two ounces, keep it in fair water twenty four hours, letting it stand warm all the time, being close covered in an earthen pipkin or iron pot; then put to it a good Cockrel, or two Chickens clean dressed, and scum it well; then put in five leaved grass, Maidenhair, Harts-tongue, of each half a handful, Dates twenty 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 mortar, and strain out all the juice with the broth, then sweeten it with two ounces of white sugar candy 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 , and as much red, and let them boil in the broth. 112 A Broth for a Consumption. Take a course Pullet and sow up the belly; and an ounce of the conserveses of red Roses, Borage, and Bugloss flowers, 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 Egrimony, Endive, and Succory, of each a handful; Sparrow grass roots, Fennel roots, Caper-roots, and an handful of Raisins of the Sun stoned; when it is almost boiled, take out the Pullet, and beat it in a stone mortar, than put it into the liquor again, and give it three or four walms 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. 113 An excellent confortative for the Stomach, helping digestion, warming the brain, and drying the Rheums. Take two ounces of good old conserve of red Roses, of chosen Mithridate two drachms; mingle them well together, and eat thereof to bedward, the quantity of a Hazel nut: This doth expel all windiness of the stomach, expelleth raw humours, and venomous vapours, causeth good digestion, drieth the Rheum, strengtheneth the memory and sight. 114 For the Corns on the feet or toes. First pair away the corns, then take a black snail and bruise it, and put a drop or two of the juice thereof into the place grieved, and put thereto a little powder of Sandphire; and it will take away the corn very speedily. 115 A Cordial for the Sea. Take of Syrup of Clove Gillyflowers, Mr. Mounifords' water, and Cinnamon water, of each an ounce; Confectio Alcharmis one drachm, Borage water an ounce and half, the like of Mint-water; temper all these together in a Cordial, and take a spoonful at a time when you are at Sea. 116 For the Ptisick and dry Cough. Take the lungs of a Fox, beat them to powder; take of Liquorice and Sugar-Candy a good quantity, a small quantity of Cummin, mix all these well together, and put them in a bladder, and eat of it as often as you think good in the day. 117 An excellent medicine for the Cough of the Lungs. Take Fennel and Angelica, of each one handful, the leaves in Summer, roots in winter, sliced figs twelve, (but if the body be bound, twenty at least) green Liquorice (if you can) two or three good sticks, scraped and sliced, Annis-seeds cleaved and bruised two good spoonfuls, two or three Parsely roots scraped and the pith taken out, and twenty leaves of Folefoot; boil all these in three pints of Hyssop water, to a pint and half, then strain it out into a glass, putting as much white Sugar Candie to it as will sweeten it: Drink hereof being warmed, five spoonfuls at a time, first in the morning, and last in the evening, taking heed that you eat nor drink any thing two hours before or after: continue this till it be all done. 118 A Medicine for the chincough, for a child. First take Boar's grease, and warm the soles of the feet at the fire; then chafe them with it, and go to bed and keep them warm, by lapping clothes about them. 119 A Diet drink to clear and temper the blood. Take Scurvy grass half a peck, Brooklime, Watercresses, Acrimony, Maidenhair, Liverwort, Borage, Bugloss, Betony, Sage, sweet-Marjoram, Sea-wormwood, tops of green Hops, Fumitory, of each a good handful, I very, Hartshorn, and yellow , of each one ounce; red Dock roots two ounces; Parsely, Fennel, Asparagus roots of each an ounce, Raifins half a pound; boil these very well in a gallon of Beer, than stamp and strain them, and put it into three gallons more of Beer to work together. 120 A Diet drink to open and temper the Liver. Take the roots of Fennel, Parsly, Dock, Coroch, Kneeholm, of each half a good handful; the leaves of Endive, Bugloss, Fumitory, Harts-tongue, Agrimony, garden Wormwood, Cetrach, of each a good handful; the bark of the roots of Capers half an ounce; boil these in a convenient quantity of Whey, till a third part be spent; then clarify the same: Hereof drink in the morning fasting at the least half a pound at a time. 121 A Diet drink for a Canker in the mouth. First get a Diet pot of the common sort, put into it half a pound of Liquorice scraped and bruised; half a pound of Annise-seeds bruised, twelve ounces of Lignum vitae bought at the Turner's, and an ounce of the bark of the same wood from the Apothecaries, half a pound of Raisins of the Sun stoned, an handful of Seabious, two ounces of Solyprilla, a quantity of white Wine, and an ounce of China; then fill up your pot with fair water saving a pint; then cover your pot with his cover, and close it round about the brim with paste; then set it on a gentle fire of coals, and let it boil three hours, till the fourth part be consumed: Then put the clearest in bottles; and every morning and night drink a good draught for fourteen days together. If you put a little of the wood into the fire, and there fry out of it somewhat like oil, be sure it is good. 122 To cure the Dropsy, be it hot or cold. Take of the tops of Red Mint, of Archangel or blind nettles, and red Sage, of either of them ten or twelve, stamp them all together and strain the juice of them into some stolen Ale, so much as will serve to drink morning and evening: do the like every day for nine or ten days together, and (God willing) it will do away your disease. 123 A medicine that hath recovered some from the Dropsy, whom the Physicians have given over. Take green Broome, and burn it in some clean place, that you may save the Ashes of it: take some ten or twelve spoonfuls of the same Ashes, and boil them in a pint of White wine, till the virtue of it be in the wine: then cool it, and drain the wine from the dregs, and make three draughts of the wine; and drink one fasting in the morning, another at three in the afternoon, another last at night near going to bed, continue this, and by God's grace it will cure you. 124 To open obstructions of the Liver, and to preserve from the dropsy. Take every day half a drachm of fine Rhubarb thin sliced, with a spconful of Currans steeped and washed in white wine two hours, then chop them finely with the Rhubarb, and eat them fasting nine mornings together at the Spring and Fall. 125 An approved medicine for the Drepsie. Take the herb called Bitter sweet (it groweth in waters, and bears a purple flower) slice the stalks and boil a prerty deal of them in white-wine, and drink thereof first and last morning and evening, and it will cure the Dropsy. 126 A Bath to comfort the Brain. Take a quart of Muscadine, sweet Marjoram a handful, Rosemary tops half a handful, and a few Cloves; boil them upon a soft fire, to the one half, and bathe the head therewith often in the Spring and fall of the lease, drying it in with hot Napkin. 127 For pain in the Ears, or deafness Take a hot loaf, of the bigness of a Baker's penny loaf, and pull or cut it in two in the midst, and lay the middle of the crummy side to the midst, or to the holes of the ear, or ears pained, as hot as they may be endured: & so bindthem fast together on all night. And then if you find any pain in either or both ears, or any noise, put into your pained ear or ears, a drop of Aqua vitae in each, and then again binding more hot bread to them, walk a little while, and after go to bed; this done three or four days together, hath taken away the pain, hearing noise in the ears, and much eased the deafness and dulness of and in many. 128 For the emrod's. Take Egremony and bruise it small, and then fry it with sheep's Suet, and honey, of each a like quantity, and lay it as hot as you can suffer it to the sundament, and it will heal you very fair and well. 129 For the Pin and Web in the Eye. Take the Gall of a hare, and clarified honey, of each a like quantity, mingle them well together, and an 'noint the web with a feather dipped in the same, and within three or four days it will take it quite a way. 130 A Plaster to take away the Film on the Eye. Take a rotten Apple, the yolk of one egg, and as much grated Manchet as will make it pretty stiff, and then put to it two spoonfuls of Egrimony water, two of Eyebright water, and two of red-Rose water, or all six of red Rose-water, for want of the other two, beat all these together, till it be stiff enough to spread, then make a plaster of it and lay to the Eye, and when you take off the Plaster to renew it, wash the Eye with some of these waters, mixed equally together to clear it again. 131 A Medicine for sore, Blood shotten and Rheumatic eyes. Take ground Ivy, Daisies and Celedony of each a like quantity, stamp and strain out the juice of them, and put to it a little brown Sugar Candy dissolved in a little white Rose-water, and drop two or three drops of this liquor at one time, into the grieved eye or eyes with a feather, lying upon the back when you do it, and an hour after. This by Master Waldgraves own experience, and by divers others to whom he taught it, proved to be the best Medicine for Bees; for it taketh away all inflamatious spots, webs, itches, smarting, or any grief whatsoever in the eye, yea though the sight were near hand gone. 132 To make the face white and fair. Wash thy face with Rosemary boiled in white-wine, and thou shalt be fair; then take Erigan and stamp it, and take the juice thereof and put it altogether, and wash thy face therewith. Proved 133 To take the heat out of the face. Put Elder flowers, Plantain, white Daisy roots, and herb Robert into running water, and wash your face morning and evening therewith. 134 To take away the Spots or red Pimples of the face. Take half a pint of rain water, and half a pint of good verjuice, seethe it till it be half consumed; the whiles it boileth fill it up again with juice of Lemons, and so let it seethe a pretty while; then take it from the fire, when it is cold, put to it the whites of four new laid eggs well beaten; and with this water anoint the place often. 135 A Secret to help all Fevers in the beginning. When the Fever is new begun, give the Parlent two drachms of Aromatico Leonardo fasting in the morning; and the next day about the same hour give him an ounce of Vegitabile Syrup; and the third day give him four drachms of the said Electuario Angelica Leonardo with broth, which taketh away the Fever altogether. And this operation intendeth only to the continual, Quotidian, Tertian, and putrified or pestilential Fevers; but not to the accidential or Heclick, nor Quartain, for these three kinds are much differing from the rest; because the accidentiall is caused of another infirmity anterior, or going before: The sever Hectic is caused of weakness of natures; and the Quartain is caused of great quantity of melancholy humours; and they are cured by contrary means to the first: the accidental by helping the principal infirmity, the Hectic by helping nature, and preserving the liver and lungs from putrefaction; the Quartain by Vomits, Unctions, Cerrots, and drying drinks; and these are great secrets to be known. For herein consisteth a great part of Physic and Chirurgery, if it be well considered. 136 To ripen and heal a Felon. Boil Claret wine and wheat flower to a poultesse, and spreading it very thick, apply it as hot as you can endure it. 137 A medicine for a Fistula. Dry Vervine upon a tile, and make powder thereof, and make clean the sore with a linen cloth, and fill the hole full of the powder. 138 A medicine for the falling sickness. Gather Germander in May when it is in the blossom, dry it in the shadow, and make it into fine powder; and when you will use it, take the yolk of an egg or two, and stir and break it with a spoonful of the said powder, then seethe it and give it to the patiented to eat: Do this morning and evening eight days, abstaining from wine, carnal company of Women, from all pulse, beans, pease, vetches, tares, and such other; from salads, salt fish, and from other things that are hard of concoction. A very good and notable secret. 139 For the Piles. Set a Chafingdish or a Pan of coals under a close stoole-chaire, or in a close stoolecase; and strew Amber beaten in fine powder upon the coals, and sit down over it, that the smoke may ascend up into the place grieved. 140 An especial good Medicine to make the Piles bleed. Beat the yolk of an egg: and some salad oil or oil of Roses together, with some Saffron, and spread it upon a piece of Leather, and lay it to the place grieved. 141 A Medicine for the Piles. Take a little Orpine, Hackdagger, and Elecampane, stamp them altogether with Boars grease into the form of an ointment, and lay them to the place grieved. 142 A Cullesse to stop the Bloody flux. Take a gallon of fair running water, and a quart of Red wine, boil therein a Cock or a Hen, of Bramble leaves, Ribwort, Oaken buds, Plantain, Bursa Pastoris, Knotgrass, stones of Raisins of the Sun, of each one handful: and so let them boil to the one half or more. Then take one pound of unblanched Almonds, stamp them and strain them with this broth, and put thereto a box of Quidony of Quinces, a spoonful of powder of Pomegranate rinds, the powder of Cinnamon and of Rose leaves of each as much, two Cakes of Manus Christi, half a cake of Terra Sigillata and a little Sugar to make it sweet; boil them all together about one quarter of an hour, then strain out the liquor, and let the Patient drink thereof morning and evening an hour before he eateth any thing. 143 Bloody flux cured. The Fluxes of the body are no other but the distemporature of Nature, and are of two kinds; the one is caused of the distemper, and evil quality of the Liver, and is called Flusso Epatico. The other is caused of great heat, fever, and distemperament of Nature, and is called Diffenteria, that is, a distemper of the guts; and both these sorts are hard to be helped by the Ancient Doctors, as it is well seen by those that practice; for they will help them with repression and restrictives; but that is not the way, if we shall believe Galen, who saith, Fluxus fluxum curate, which is most true: For many hundreds have been cured of the flux by giving them Aromatico Leonardo, and three or four doses of his Syrupo Solutivo. But the Dissenteria or flux is cured with Electuario Angelica Leonardo, and then every day after dinner, stand in a bath of water of the sea, cold, two hours at least. This helps with much ease, and in a short time. But use it as a secret. 144 Another for the bloody Flux. Distil Frogs as you do herbs or flowers; or any thing else; but you must put nothing to them but the frogs. Take two or three spoonsuls of this water in any thing you will drink, and you shall find present case. 145 A Medicine to cure the biting of all venomous beasts. As soon as the party feeleth himself bitten with any venomous beast, or as soon after as may be, take green leaves of a figtree, and press the milk of them three or four times into the wound: And for this serveth mustardseed mingled with vinegar. 146 An approved Medicine for the Gout in the feet. Take an Ox his paunch new killed, and warm out of the belly, about the latter end of May or beginning of June, make two holes therein, and put in your feet, and lay store of warm clothes about it, to keep it warm so long as can be: use this for three or four days together, for three weeks or a month, whether you have the fit or pain of the Gout at that time or no, so you have had it at any time before. This hath cured divers persons, that they have never been troubled with it again. 147 A poultice for the Gout. Take new milk, white bread grated, and an handful of red Rose leaves; boil them together to the thickness of a pulcesse; then spread them on a linen cloth, and apply them to the place grieved. 148 How to cure all kinds of Gout. The Gout, of what kind soever, whether hot or cold, or of any other temperature, proceedeth of one only cause, although they work divers effects, which come through the complexions of those that have it: As for example, In fat men, it cometh always with inflammation and redness, and great pain: In lean persons it cometh always with pains, but with less inflammation: In choleric and melancholic persons it cometh with tumors, and that is nodosa. The cause of this infirmity is an evil quality engendered in the stomach, in the liver, and in the blood: and the cure thereof is to ease the stomach of that evil, to purge the liver and the blood, and to mitigate the pain: All which thou mayst do with these three Remedies followin; viz. by Pillole Magistrale Leonardo, by the Unction for the Gout, and by the Quinta Essentia solutivo: The Pills discharge the stomach, the Quinta Essentia solutivo purgeth the Liver and the Blood, and the Unction taketh away the pain: for if you remedy the Cause, which is only one, the Effect will cease. The manner of using these is this: When you feel the pain begin to come, take two Doses of those Pills in the morning fasting, one day after another; or if you will, rest a day or two, according to your strength. That being done, take every morning two drachms of the foresaid Quinta Essentia solutivo in half a porringer full of broth made with Veal, and a little sugar; and this you must take five hours before meat; and keep no strait diet, but eat reasonably. And every night after Supper anoint the grief with the foreiaid Unction for the Gout. And thus, by the help of God, and the virtue of these medicines, the Oout shall be cured. 149 An approved Medicine for the Greensickness. Take a quart of Claret wine, one pound of Currans, an handful of young Rosemary crops, and half an ounce of Mace; seethe these to a pint, and let the patiented drink thereof three spoonfuls at a time, morning and evening, and eat some of the Currants also after. 150 The Green salve, which closeth up Sores, being well drawn. Take half a pound of Wax, one pound of May-butter, set it on the fire and boil it: then take an handful of Plantain, half an handful of Ribwort, Brooklime and Smallage, of each as much; Valerian two handfuls, Organy, Tutsaine and three-leaved Grass, of each an handful, ground Ivy half an handful, Elder-flowers while they be green, an handful; cut them small and seethe them all together in the Wax and butter till they be ready to strain, then strain them, and keep the Salve either in gallipots, or in a round Roll, rolled up in Parchment. 151 To cleanse the Head, and take the Ache away. Chaw the root of Pellitory of Spain often in thy mouth. 152 Harts-horu Jelly. Take two ounces of Harts-borne, filled (not scraped) very fine, steep it in a quart of fair water, and let it stand so all night upon hot embers, stirring it when you go to bed, and covering it: In the morning put four pints of water more to it, then boil it a good space on the fire, till it will jelly, and when the liquor is almost three quarters boiled in, then strain it, and put to it a little Sugar, and as much juice of Lemons as will make it sharp, and a little Ambergris: Then let it stand and cool, and so put it up for your use. It is Excellent good for those that are brought low with burning Agues, giving them three or four spoonfuls fasting, morning and evening, and about nine in the forenoon, and three in the afternoon. 154 To make a Potion that is good against all Infirmities. This following Potion destroyeth all the evil qualities in our bodies, comforteth Nature, helpeth Digestion, provoketh Urine, and looseth the Body: which things are most comfortable to the body. The order of making it is thus; Take ten ounces of the seeds of Quinces, the pills of Citrons six ounces, Balm, Nettles, of each four ounces; beat all these grossly, and infuse them in twelve pound of strong white wine, and there let it remain six days; then distil it with six ounces of honey, and fifteen ounces of sugar, until you have received two pound of water; then take it from the fire and let it cool, and strain it by a filter; and then put therein the first water, and eight grains of Musk dissolved with about two ounces of Rosewater; and then for every pound of the said Water, put thereunto one scruple of the oil of Vitriol, and incorporate them well together; then keep it in a Glass close stopped, that it take no air: And of this you may take one ounce in the morning (cold) and fast thereon: for whosoever they be that shall use this in their health, shall seldom be sick, but shall live in much health. For into this Composition there entereth the seeds of Quinces, which resolve the evil quality of the stomach, and make the heart merry: the Pomecitron pills preserve and help digestion; the Balm purifieth the blood, he aleth the Liver, causeth good digestion, and comforteth the heart: The nettles warm, provoke urine, mundify the reins, and resolve the malignity of the sinews. The Wine comforteth nature, strengtheneth the head, and sustaineth the strength. The Musk is warm by nature, and resolveth the windiness, and purgeth the blood: The oil of vitriol healeth all the Scoriationes of the mouth, the breast and stomach, and preserveth the body from all corruption. So by this you may see of what importance this Composition is, through the virtue of the Simples that are therein. So to conclude, I say, this is one of the best Compositions that can be made, because of its nature: It letteth alteration in our bodies, and helpeth against all diseases and infirmities, and prolongeth life. 155 An exceeding good remedy against the yellow Jaundice. Take one handful of red nettle-tops, Plantain and Saffron, and boil them well in a pint of Ale, then strain it, and drink thereof for four or five days together, and you shall find help. 156 An excellent receipt to destroy any Impostume. Take of the roots of Flowers-de-luce, and roots of Lilies, of each a like quantity; stamp them together, and put therein a quart of honey: boil them all together either in wine or Ale: and when they are well boiled, then take the liquor thereof and strain it thorough a fine linen cloth; and when occasion serves, let the Patient drink two or three spoonfuls at a time, especially in the morning and evening, first an last, and this will speedily cure it. 157 To make an issue. Take Rice flowers and Mustard seed beaten to powder, and with water make a little paste, and lay a ring upon the place made of a rush, and apply it. 158 A medicine for the Itch of the body. Take sweet butter, unwrought wax, vinegar, Brimstone, a little Rosewater, red Cloves whole; boil them together till they be like a salve, then anoint the flesh three sundry nights by the fire therewith, and no more. 159 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 plaster wise warm to the Kibe; bind it fast. 159 Of Waxing Kernels, called by some Scrophulae, their cure. These kernels are commonly in the throats of young children, being caused by superfluous melancholy humours corrupted, and are a kind of Ulcers, very hard to be helped, and evil to endure; for when they are broke they cause excessive pain, in that, great abund ance of humours runneth thereunto; and they are so hot and corrupt, that outward medicines alone will never help them, because they proceed from an inward cause. Therefore if thou wilt help them, remove the cause first. First then give them the Syrup against melancholy humours, which you shall find among the syrups in the Experiments of Conserving and Candying: then give them a dose of Aromatico fasting, which will evacuate the stomach of choler and phlegm, and dry up those humours that run to the sores. The Medicines to be applied are two; the first is Costick, which will mortify it in 24 hours, and take away the corruption: but the Askar must not be taken away till it fall out itself. The other medicine to be applied to the sore is the black Cerot of Godfredo de Medic. which is also written in Galen. Thus it will be cured in a short time, as hath been proved. 160 A special receipt to destroy Lice. Take Frankincense, and beat it into fine powder, and a good quantity of Boar's grease: boil them together in an earthen pan, and when it is boiled anoint therewith the place where the lice are, and you shall be suddenly rid of them. Or take stavesacre beaten to powder, seared, and mingled with soap and Tobacco ashes, and anoint often therewith, it will speedily destroy them. 161 How to cure the Measles. In the curing of this disease, it being only necessary to defend the heart, and preserve the stomach from corruption and putrefaction, you shall use this receipt. Take Julep of Violets two cunces, Rose water four ounces, Oil of Vitriol four grains, mix them, and let it be drunk cold. This is a most rare medicine. 162 To cure the disease of the Mother. Take six or seven drops of the spirit of Castoreum, in the beginning of the fit, in two or three spoonfuls of posset Ale, applying a plaster of Gavanum to the Navel. 163 For the dead Palsy. Anoint the neck pit often with Oleum Benedictum, and that will restore the speech; anoint also the place affected oftentimes with mustard against the fire, and after that bath it with wine, and bathe it again morning and evening (if the party be young) with Aqua vita; if old, take a spoonful of Aqua vitae, and half a spoonful of Sage-water distilled, and bathe it therewith; drink also every morning and night as much treacle as four Pease in some stolen Ale. 164 A plaster for a Bile or Push. Take a yolk of an egg, and half a spoonful of English honey, mix them together with fine Wheat-flower, and making it to a Plaster, apply it warm to the place grieved. 165 A very good Plaster to heal and dry up a sore, or cut suddenly Take of Marigold leaves, Porret blades or leaves, and House-leek, of all two handfuls, beat them all very small in a mortar, and put to them the whites of two new laid eggs, and beat them very well till they be throughly incorporated with the eggs, and apply this till you be well. Renew it every day. 166 A plaster for the Stomach. Take of wood of Aloes, Wormwood, , Mastic, Cyprus, Costus, Ginger, of each half an ounce; Calamus Aromaticus, Olibanum, Aloes, of each three drams; Cloves, Mace, Cinnamon, Spikenard, Nutmegs, Gallia Moschata, Schaenanthis, of each one dram and a half; with Rob of Quinces make it into an emplaster: and when you have spread it upon a cloth, presume it with wood of Aloes, and apply it to your stomach. 167 A Preservative against the Pestilence when it is first suspected. Take a halfpenny weight of English Saffron, two penny weight of Bole Armanack, one penny weight of Mace, made all in fine powder, and of Treacle the quantity of a hazel nut, put them all in small Ale lukewarm, mix it well with the Ale, and let the party drink it, and lie down on a bed and lay upon him a temperate quantity of clothes, and so let him sweat two hours. 168 An approved good drink for the Pestilence. Take six spoonfuls of Dragon water, two good spoonfuls of wine vinegar, two penny weight of English Saffron, and as much treacle of Jane as a little Walnut, resolve all these t'other upon the fire, and let the Patient drink it bloodwarme, within twenty hours (or sooner) that he is sick; and let him neither eat nor drink six hours after, but lie so warm in his bed, that he may sweat. This expelleth the disease from the heart: and if he be disposed to a sore, it will straightways appear; which you shall draw out with a plaster of Flos Unguentorum. 169 A medicine for the Plague. Take of Setwal grated, one root, of Jane treacle two spoonfuls, of Wine vinegar three spoonfuls, make all these more than lukewarm steep them well together, and drink them off at once: Sweat after this six or seven hours, and it will bring forth the plague sore. To break which, lay a roasted Onion; also seethe a white Lily root in Milk till it be as thick as a Pultis, and lay it to the same: If these fail, launce the sore, and so draw and heal it with salves for Botches or Boils. 170 Signs of death in the Plague. Take a live Frog, and lay the belly of it next the sore; if the Patient will escape, the Frog will burst in a quarter of an hour; then lay on another; and this you shall do till more do burst; for they draw forth the venom. If none of the frogs do burst, the party will not escape. This hath been frequently proved. Some say a dried toad will do it better. 171 A water to drive out any infection. Take Dragons, Angelica, Rue, Wormwood, of each a handful, chop them pretty small, and steep them in a quart of White-wine twenty four hours: then distil them in a Still, and reserve the water in a glass close stopped. Give to the sick Patient, six or seven spoonfuls hereof at a time fasting, and let him fast an hour and an half after, and keep himself very warm in his bed or otherwise. 172 A Medicine for a Pleurisy, Stitch or Wind offending in any part of the Body. Gather the young shoots of Oak after the fall of a Wood, and picking out the tenderest and softest of them, especially those which look reddest, bind them up together in a Wet paper, and roast them in hot Embers as you do a Warden, whereby they will dry to a powder: of which powder let the patient take a spoonful in a little Posset Ale, or Beer warmed, in the morning, fasting after it two hours or more, if he be able, doing the like about three afternoon, and two hours after supper, four or five days together: which thus done in the beginning of the disease, is by often experiments found to cure such windy pains in the side, stomach, or other parts of the body. You may dry them also in a dish, in an oven, after the bread is drawn; you shall do well to gather enough of them in the spring, and make good store of the powder then, to keep for all the year following. 173 A great and sore Pleurisy cured by M. R. A certain man of 24 years old, was vexed with a most grievous Pleurisy, with a pricking, shooting and a cough, with a continual fever and inflammation of the tongue; First there was good store of blood taken from the liver vein on that side where the pain was; then were these syrups (that do decoct and purge) ministered unto him. Take Syrupi de Liquoritia, de Hysopo, acetosae ana, one ounce; Oximelitis squilitici, acet. squilit. ana, three drachms, make thereof a loch. Of this he licked in the morning with a liquorice stick, which caused him to spit easily, and took away the heat or burning of the tongue, being used with this direction following; of French barley three ounces, Carduus Benedictus M. 1. Roses, Violets, ana. P. 1. Liquorice scraped three drams, three figs, Raisins a pound and a half, Sugar Candy two ounces: Boil them in sixteen pound of water till two pound be wasted, and so to drink them cold. His diet was also light and thin, as broth, and drink, etc. 174 To take away Pock holes, or any spots in the face. Wet a fine cloth in white Rose-water, and set it all night to freeze, and then lay it upon your face till it be dry: also take three Poppies, the redest you can get, and quarter them, taking out the garbage; then still them in a quart of new milk of a red Cow, and with the water thereof wash your face. 175 A Pultis to stay fluxes proceeding from a cold cause, to be applied to the Belly. Take: oasts of Bread, steeped in vinegar six ounces, beat it in a mortar, and add Mace, Mastic, Myrtle Berries, stones of Raisins, Galany, Cloves, flowers of Pomegranates, of each one ounce; oil of Wormwood, and Mints, of each two ounces. Make a Cataplasm. 176 For the heat of the Back. Take oil of Roses six ounces and an half, and put it to a little wax, and four drops of vinegar, and anoint the Back therewith. 177 Astma, or the Ptisick, and its cure. This disease is cured four manner of ways: First by letting blood under the tongue, cutting those veins overtwhart, and sucking them as much as may be; which evacuates and opens the oppilation of blood; and easeth the lungs of all the offending matter. Secondly, By taking a dose of Aromatico Leonardo, which evacuateth the stomach of all evil qualities that offend the lungs. Thirdly, By eating every morning for a month together, one ounce of Electuario de Althaea. Fourthly, By anointing the stomach every night with Magno liquore. For speeding the cure, take every ten days a dose of Electuario Angelica Leonardo; and keep a sober diet, refraining Fish, Pork, Slimy things, spice, baked meats, cheese, and such like, which nourish grossly, and infect the blood. 178 A very good Poultesse for any Member swelled and inflamed, and not broken, to take away the pain. Take three pints of new milk, of stolen Manchet crumbs two handfuls, or so much as shall make the milk somewhat thick, add thereto two handfuls of dried red Rose leaves, and three ounces of Oil of Roses; boil all these together to the thickness of a Poultesse, then let it stand and cool, and while it cooleth, take a spoonful of oil of Roses, and with a warm hand, rub the place grieved till the oil be dried in, and then lay the Poultesse as warm as you may endure it to the part inflamed: do this morning and evening for three or four days, as you shall see cause. 179 An especial medicine for all manner of poison. Take Hempseed, dry it very well, and get off the Husks, and beat the Hempseed into fine powder; take Mints also, dry them and make them into powder: Boil a spoonful of either of these in half a pint of Goats-milk, a pretty while, then put the Milk into a cup to cool, and put into it a spoonful of Treacle, and stir them together till it be cool enough; then drink it in the morning fasting, and eat nothing till noon, or at least in two hours; do the like at night, and use it so three days, and it will kill and overcome any poison. 181 A very gentle purge. Gerard pag. 1115. Take Borage, bugloss, Balm and Fumitory of each three drachms, Seen of Alexandria well prepared and powdered two ounces, strew the powder upon the herbs, and distil them, reserving the water to purge with, for such as cannot endure strong purges, it being taken in white wine, Sugar, or some other dainty ways, not offending the taste: you may, according to the nature of the disease add Agarick, Mirabolanes etc. If Seine be infused in whey, and then boiled a little, it is very good Physic for melancholy, purging the Brain, Heart, Liver, Lungs, and Milt, it causeth a man to look young, breedeth mirth, cleareth the sight, and strengtheneth the hearing, it is very good against old Agues, and all diseases caused by melancholy. 182 The purge for a Pleurisy, Stitch, or Wind: It may be given any sound man or woman, at any time, in temperate weather, not keeping their Chambers for it Take a quart of running water, two handfuls of Currants well picked, Seine, Liquorice, and Annis seeds, of each half an ounce, and the quantity of two Races of Ginger sliced: boil all these together till the liquor come to a pint, then let it run thorough a Colender, and drink it three mornings equally, being warmed, taking only an hour or two after it, a little thin broth. 183 Another Purge. Take half an ounce of Seine, two handfuls of Annis-seeds, as much Fennel seeds, both, bruised, a stick or two of Liquorice scraped, sliced and bruised, put them into a pint of Beer boil them, scum them well, and let them seethe till there be but a pretty draught left to drink at one time; then take an ounce and a half of Manna, dissolve it in three or four spoonfuls of the hot liquor, and strain it thorough a thin cloth into the rest: then straining the liquor thorough a Colender from the other matters, put into it four spoonfuls of syrup of Roses, and drink it while it is warm, taking a little thin broth after it. 184 The purge of Assarabacha, which the Lady A.D. used to rectify her stomach any way offended. Take the weight of eight pence of Assarabacha leaves; stamp them and strain out the juice of them with a little fair water or warm broth, and mixing it with a little soft English honey, warm it & drink it fasting; taking a little warm posset drink after it; and now and then a little more, at times between the Vomits. 185 The Apothicaries Gascon's powder, with its use. Take of Pearls, white Amber, Hartshorn, eyes of Crabs, and white Corals 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; take them before they are boiled: When you have made these, set them neither by the sire, nor in the Sun, but in a dry air, till they grow hard. The dose is ten or twelve grains. 186 A powder for a Rupture. Take Shepherd's purse, and Doves foot, of each a like quantity, dry them until they rub to a powder, and drink thereof half a spoonful in half a pint of broth. 187 To kill the Ringworm, and the heat thereof. Take a quart of white-wine Vinegar, boil therein of Woodbine leaves, Sage and Plantain of each one handful, of white Coperas one pound, of Alum as much as an egg: when it is boiled to half a pint, strain out the liquor, and therewith wash the sore as hard as you can suffer it. 188 Rhubarb and its virtues. The herb called in the Italian tongue Lappacia Maggiore, or Rombice domestice, is a kind of Rhubarb, which among the learned Herbalists is termed by the name of Rha recentiorum, whereof one drachm when it is new will lose the body, evacuate choler, as the Rhabarbarum doth. It is very good against oppilations, it purgeth the blood, and takes away scabs. You shall have most precious medicines thereof, if you mix the green root with honey, Cinnamon, Saffron, Ginger, and the powder of Roses. If you roast the root in the embers, and mix it with condited sugar, it breaketh waxing kernels (called Scrophulae) and mundifies them, and healeth them in a short time. Some do mix it with the gum called Ammoniacum, an so do bring it into the form of an Unguent, and apply it to the parts affected with Scrophulae. 189 An approved good medicine for running of the Reins. Make Almond milk of Plantain water, or else boil plantain in the liquor whereof you make your Almond milk; take a quart of it, and put thereto three spoonfuls of Lentine Farine, and three spoonfuls of Cinnamon water: take of this at six in the morning a good draught, two hours before dinner another, at four of the clock afternoon a third, and two hours after supper a fourth: and twice or thrice between meals eat a spoonful of conserve of red Roses at a time. 190 A medicine for burning or Scalding. Take Maidenwort, stamp it, and seethe it in fresh butter, and therewith anoint the place grieved presently. 191 To take away the heat of a bourn, or out of a scald. Roft eggs as hard as a stone, then take out the yolks of them; then take a frying pan, and put in the yolks of the hard eggs, and so let it fry till it come to an oil, then strain it, and anoint the bourn with it; then take a bladder and anoint it with saller oil, and lay it to the bourn. 192 For one burned with Gunpowder or otherwise. Take one handful of Groundsel, twelve heads of house-leek, one pint of goose dung, as much chicken dung, of the newest that can be gotten; stamp the herbs as small as you can, than put the dung into a Mottar, temper them together with a pottle of Boar's grease, labour them together half an hour, and strain it thorough a canvas bag with a cloven stick into an earthen pan, and use it when need requireth: It will last two years. 193 For the Scal or scabbiness of the head. Take of red Sage, Woodbine leaves, and ground Ivy a like quantity, in all so much as a good handful; boil them in a pint of Hog's grease, a quarter of an hour, then strain the medicine from the herbs into a gallipot, and therewith daily anoint the head. Probatum. 194 An approved receipt for a scald head. Take a candle, and let it drop upon it as hot as you can, in so doing it will scale off; then take the stolen of a cow, and the furring of a whole chamberpot, boil these together and wash the place, and it will strait way cure it. 195 To heal the white scal. This noisome malady is perfectly cured by purging the patiented with Aromatico Lconardo; and anointing his head with his Oleum Philosophorum, or his artificial Balsam, or his Oleum Benedictum. 196 The black Salve. Take one pound of red lead, finely ground, of oil of Roses one pound and a half, of Bee wax half a pound, of white wine vinegar six ounces, boil them altogether, and make a plaster of it. 197 A Salve for ranklings, where the skin is rubbed off. Take one pound of May-Butter, clarify it, and take the purest of it, put thereto three ounces of English Wax, two ounces of Rosin, clarified by themselves, boil them all together, cool it and keep it in a Cake for your use. This is also a very good Lipsalve. 198 A Barley Cream to procure sleep: or Almond mïlke. Take a good handful of French Barley, wash it clean in warm water, and boil it in a quart of fair water to the half, then put out the water from the Barley, and put the Barley into a pottle of new clean water, with a Parsley and a Fennel root clean washed and picked, with Borage, bugloss, Violet leaves and Lettuce, of each one handful: boil them with the Barley till more than half be consumed; then strain out the liquor, and take of blanched Almonds a handful, of the seeds of Melons, Cucumbers, Citruls and Gourds husked, of each half a quarter of an ounce; beat these seeds and the Almonds together in a stone Morter, with so much Sugar and Rose water as is fit, and strain them thorough a clean cloth into the liquor, and drink thereof at night going to bed, and in the night. If this doth not sufficiently provoke sleep, then make some more of the same liquor, and boil in the same the heads, or a little of white Poppy. 199 An outward medicine for the same. Take red Rose-leaves or Cakes, and fine white bread crumbs, mix them well together, and wet them throughly with red Rosewater and Vinegar, and woman's Milk if you can get it: then taking off the cold of it, lay it to the Temples of the head. 200 A Receipt for a backward business. Take a pint of Milk, and make a clear posset with either Ale or Beer, and take off the curd very clean; then take an handful of Violet leaves, a handful of Mallow leaves (and the flowers if you will) and wash them; also take a handful of Damask risen leaves, either dried or otherwise, and a good spoonful of Annis-seeds rubbed from their dust, and then bruised in a mortar, and so boil all together in the posset drink, till it come to somewhat less than a pint: then take it off from the fire, and put into it three spoonfuls of red Sugar, then strain it out, and put into it 3 spoonfuls of the oil of Camomile flowers: and if you have none of that oil, then take as much Butter as two walnuts; also take the yolks of two new laid eggs, and beat them; then mingle all well together with a spoon, stirring it throughly, and then put it up into the bladder, and so take it, but not too hot. Though red Sugar be best and most usual for Glisters, yet if you have none of that, as much course powder Sugar will do it very well. 201 A Glister to open and loosen the Body being bound, which may safely be ministered to any man or woman. Take Mallows and Mercury unwashed, of each two handfuls, half a handful of barley clean rubbed and washed: boil them in a pottle of running water to a quart, then strain out the water and put it in a skillet, and put to it three spoonfuls of salad oil, two spoonfuls of honey and a little salt: then make it lukewarm, and so minister it. 202 A cooling Glister in hot diseases. Take Mallows, Violets, Lettuce, of each a good handful, of the four greater cold seeds, of each half an ounce; twenty Prunes, Violet and bugloss flowers, of each a small handful; boil them to a pint, and put in kitchen sugar one ounce, and oil of Violets three ounces. Or take barley and Linseed of each two ounces; boil them, and to one pound put an ounce and half of Sugar, one yolk of an egg, common oil three ounces, salt one handful; take milk warmed one pound, sugar and syrup of Violets, of each two ounces. Make a Glister to cool. 203 A medicine that hath healed old sores upon the Legs, that have run so long, that the Bones have been seen. Take a quantity of good sweet Cream, and as much brimstone beaten in fine powder as will make it thick like paste, then take so much sweet butter as will work it into the form of an ointment, and herewith anoint the place grieved twice a day. 204 Of the hidden secrets of Frankincense The Pine is a tree which by nature is uncorruptible, and the gum that runs from it is of great virtue and strength, because it preserveth those things wherein it is put; and when his elements are separated out of that gum, the physician may work strange things therewith against most part of infirmities that happen to man's body, if he apply them where they are convenient: for the water being drunk, helpeth wind in the stomach. Also it helpeth the white scal, and all such like scabs, if they be washed therewith morning and evening. It drieth up Ulcers; also it is of marvellous virtue against chilblains and kibed heels, and chaps, and such like, in the hands or feet, that come through cold; being used thus: First perfume the parts that are sore over the fume of hot water, so that they may sweat, then dry them and wash them with the aforesaid water, and anoint them with the oil, and put on a pair of gloves or such like, & in very short time they shall be whole. The air helpeth much in wounds in any part of the body, because it preserveth the flesh from putrefaction, and keepeth it from alteration, and taketh away the pain, and healeth the sore: Also it preserveth the face, if it be anointed therewith. Moreover it is marvellous in old diseases inwardly, if ye give thereof every morning a drachm, with half an ounce of Vegitabile Syrupo Leonardo. The fire cureth sores and such like, and the earth remaineth in his state. Ye shall understand, that these are great secrets of importance which I have revealed of this Gum, and happy shall he be that useth them in the time of need. Now the order to make this oil is thus; Take as much Frankincense as thou wilt, and put it into a Retort of glass, with the fourth part of common ashes, and set it to distil, and give it first a small fire until the oil change colour; then presently change the Receiver, and augment the fire until all the substance be come out. Ye shall understand, that this oil is best fresh; for when it is old, it will wax thick, and cannot pierce so well. 204 The secrets of Mercury, or Quicksilver. Quicksilver is a liquid Mineral, and volatile, which the Alchemists call Sulphur volatilis, and will accompany with all other metals; but with small fire they may be separated again, and will fly away in fume: and for that cause, the Philosophers call it Servus fugitivus, as a man would say; it can hold friendship with none; but so soon as he hath done his service, he flieth away, as it is seen by Goldsmith's that gilled plate: for when they have laid him on with the gold, they put it to the fire, and he flies away; and the like it would do when any man doth occupy him in any sort of infirmity. And the order to calcine it is this, Take a long pot of stone that is very well glazed, with the neck a foot and half long, and that hath a very narrow mouth, as is possible, and put therein two or three pound of Quicksilver, than set the same pot in a salad of Iron, and lute them close together, and set it upon a furnace, and give them fire according to art, until the Quicksilver remain calcined; having special care that your head and receiver be very well luted, lest you lose some part of the Quick silver; and thus in eight days it shall be finished, which shall be apt for solution. Also this calcination serveth to divers and sundry medicines; it mortifieth corrosive Ulcers without any pain. The solution is made in this order. Take the said Calx, and put it into a long necked glass, and put thereon distilled vinegar, and set in warm sand four and twenty hours, and then give it one walm, and when it hath boiled, pour out the vinegar, and then if there remain and feces in the bottom, put in fresh vinegar, and do as thou didst before; and this thou shalt do so often, till it be dissolved into water; and when all is dissolved, evaporate away the vinegar, that there remain but little in the bottom, than put thereto water of honey made by distillation, and so the solution of Mercury shall be finished, which is miraculous in many infirmities. It serves against the cough, Catarrh, and for those that have their stomaches putrified with the Pox, using it with other syrups and potions. It helpeth those whose milt is indurated; and also for those that have any kind of Fistula in any part of the body: It is also good for divers other things which I will not insert here, because others should endeavour too, by exercise to find out other secrets thereof as I have done. 205 To make the representation of the whole world in a glass Take of the purest salt Nitre as much as you please, of Tin half so much, mix them together, and calcine them hermetically; then put them into a Retort, to which annex a glass receiver, and lute them well together: let leaves of gold be put into the bottom thereof; then put fire to the retort, until vapours arise that will cleave to the gold: augment the fire till no more fumes ascend; then take away the Receiver, and close it hermetically, and make a lamp fire under it, and you will see presented in it the Sun, Moon, Stars, Fountains, Flowers, Trees, Fruits, and indeed, even all things; which is a glorious sight to behold. 206 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 in the same manner, and beat them severally into powder; then take twice so much of the Bees powder as of the Snails, and mix them well together; keep it close covered in a glaffe, and when you use it, take as much of this powder as will lie upon a six pence, and put it into a quarter of a pint of the distilled water of Bean flowers, and drink it fasting, or upon an empty stomach, and neither eat nor drink for two or three hours after. This will both cause the urine to come away, and bring the gravel or stone away with it, and hath done very much good. 207 A Medicine for the Stone. Pellitory of the wall, Smallage, Holioaks, Mallows, tansy and Saxifrage, of each take an handful; chop them small, and coi them in a little linen bag: then take three pints of Cream, half a pint of malmsie, a quarter of a pint of running water, and set them on the fire; and when it doth seethe, than put the bag of herbs into the pot, and when the bag is throughly hot, wring it between two trenchers over the pot to save the liquor: then lay the bag to the grief as hot as you can suffer it; and as soon as it cooleth, make it hot again in the same liquor, and so apply it to the grief. 108 Another very good medicine for the Stone. Make a posset of a quart of Rhenish wine, a pint of Ale, and a pint of milk; then take away the Curd, and put into the drink two handfuls of Sorrel, one handful of Burnet, and half a handful of Baulm: boil them together a good while, but not too long, lest the drink be too unpleasant: then take of the drink a quarter of a pint, or rather half a pint at once, at morning and to bedward, putting therein first two or three spoonfuls of juice of Lemmons. This is an excellent medicine for the Stone in the Kidneys, to dissolve and bring it away. It is very good in these diseases of the Stone to use Burnet often in your drink at meals; and often to steep it in over night, and in the morning put in three or four spoonfuls of juice of Lemons, and to drink thereof a good draught every morning a week together, about the Full Moon, three days before, and three days after. 209 To dissolve the Stone, which is one of the Physicians greatest secrets. Take a peck of green Bean Cod, well cleaved and without dew or rain, and two good handfuls of Saxifrage, lay the same into a still, one row of Bean Cod, another of Saxifrage, and so distil one quart of water after this manner; and then distil another proportion of Bean Cod's alone, and use to drink of these two waters. If the patiented be most troubled with heat of the reins, than it is good to use the Bean Cod water stilled alone more often, and the other upon coming down of the sharp gravel or stone. 210 A Stove to sweat in. I know that many Gentlewomen, as well for clearing of their skin, as cleansing of their bodies, do now and then delight to sweat, For which purpose I have set down this manner following, as the best that I ever observed. Put into a brass pot of some good content, such proportion of sweet herbs, and of such kind, as shall be most proper for your infirmity, with some reasonable quantity of water; close the same with a cover fit for it, and well luted with paste made of flower, and whites of eggs. At some part of the cover you must let in a leaden pipe, (the entrance whereof must also be well luted;) this pipe must be conveyed thorough the side of the chimney where the pot standeth, in a thick hollow stake of a bathing tub, crossed with hoops in the top, according to the usual manner, which you may cover with a sheet at your pleasure. Now the steam of the pot passing thorough the pipe under the false bottom of the bathing tub, (which must be bored full of big holes) will breathe so sweet and warm a vapour upon your body, as that (receiving air by holding your head without the tub, as you sit therein) you shall sweat most temperately, and continue the same without fainting. And this is performed with a small Charcoal fire maintained under the pot for this purpose. Note, that the room should be close wherein you place your bathing tub, lest any sudden cold should happen to offend you whilst your body is made open and porous to the air. 211 Against surfeiting and indigestion. Take the bottom of a Wheaten loaf, and toast it at the fire till it be very brown and hard; then take a good quantity of Aqua vitae, and put upon the same so toasted, and put it in a single linen cloth, and lay it at the breast of the patiented all night, and with the help of God he shall recover, and shall vomit or purge soon after. 212 To make a tooth fall out of itself. Take wheat flower and mix it with the milk of an herb called Spurge, make thereof a paste, and fill the hole of the tooth therewith, and leave it there, changing it every two hours, and the tooth will fall out. 213 To take away the cause of the pain in the Teeth. Wash the mouth two or three days together in the morning every month with white wine, wherein the root of Spurge hath been sodden, and you shall never have pain in your Teeth. 214 For a hollow Tooth. Take two or three dops of Aqua fortis, and dip a little lint therein, and stop the hollow place therewith, and for an hour or thereabouts it will put you to some pain; but in a very short space after it will give you ease. Use this twice or thrice, and it will quite expel the pain for ever after, without perishing the tooth at all. 215 For the Rheum in the Gums and Teeth. Boil Rosemary in fair water, with sometenne or twelve Cloves slit; and when it is boiled, take as much Claret wine as there is water left, and mingle, with it; and make it boil but a little again, then strain it into to some glass, and wash your mouth therewith morning and evening; this will take away the Rheum in short time. And if you boil a little Mastic therewith, it is the better. 216 Tobacco, its virtues and uses Take of the green herb and root three pound and an half, stamp it in a mortar with a little salt, then put it in a glass with six ounces of the spirit of wine, and set it a whole month in horse dung to putrify; then distil it in Balneo till all the substance be come out; and put as much Oleum sulphuris into it as will make it tart; then keep it close from air. A spoonful every morning will help against the Fever in a short time. It speedily cures Ulcers or Scabs, by drinking a spoonful every morning, and washing the sores therewith. 217 A Diet for the Patient that hath Vloers or wounds that will hardly be cured with Ointments, Salves, or Plasters. Take one pound of Guaicum, boil it in three pottles of Ale, with a soft fire, to the consuming of two parts: but if it be where you may have wild Whey, or Cheese Whey, they are better: let the Patiented drink of this morning and evening half a pint at a time, and let him sweat after it two hours. His drink at his meals must thus be used; put into the same vessel where the former was made, to the Guaicum that is left, three pottles of Ale, (and not whey) let it boil to the one half, let him drink thereof at all times, and at his meals, which must be but one in a day, and that so little, that he may rise hungry: this must be do five days together: but he must first be purged. 218 To help Ulcers of all sorts. Seeing Ulcers are of divers and sundry kinds; it's necessary to know of what kind and quality they are, so that thou mayst help them in form and order convenient. And first of the corrosive Ulcers, as of a wound cancrenated, of Mal di formica, and of other sorts of Ulcers that go creeping on the flesh; the cure of these is, by applying quickly Caustick to mortify the evil; which thou shalt do thus, Wet a little bombast in the said Caustick, and therewith wash all the sore, and then leave it so open four and twenty hours without binding it fast, and when twenty four hours are past, wash the sore with strong vinegar & water of an equal quantity, with great care that there remain none of the Caustick in the sore: then lay thereon butter washed with a Colewort leaf, until the askar or dead flesh fall; then take Cerrot Magistrale, with a little Precipitate strewed thereon, and then anoint it with Magno liquore, and lay it upon the sore; for this Cerot helpeth all manner of corrosive Ulcers, without any other help; and every plaster will serve three or four days, taking them off every twenty four hours, and making them clean, and then lay them on again. As for the filthy Ulcer abovesaid, you shall dress it only with the Unguento Magno Leonardo, which (without any other help) will heal them quickly: but you must every four days, touch them with Aquafortis drawn from Precipitate, which water draweth forth the offensive matter, and leaveth it purified and clean. As for all other sorts of Ulcers, Magno Liquore Leonardo, with Balm artificial, oil of Wax, and Turpentine, the black Cerot of Godfredo di Medio. and the beforesaid Cerot Magistrale with Precipitate, are able to help, be they never so evil. 219 An approved Remedy to stay Vomiting, by M. R. A man of thirty years old was troubled a long time with sore vomiting, throwing up presently whatsoever he eat or drank; and was relieved by this receipt. Take of Malmsey six ounces, oil of Vitriol six drops or more; mix them together, and take thereof every morning fasting an ounce or thereabout, and in short time it will stay the vomit. 220 A Receipt for to make Vomits. Take of the glass of Antimony pounded as small as may be, five grains; infuse the same all night in four ounces of white wine, shaking it divers times: early in the morning pour out all the clear part, whereunto add one ounce of Oximel Julinizans: so take it, drinking after every vomit a draught of posset-ale. Or take of Mercurius vitae five grains in a spoonful of white wine. Or take two ounces of Crocus Metallorum; Or take warm warer wherein a Radish root hath been boiled, adding to it a little salad oil; also a little Oximel of the squil may be added. This vomit is taken specially for the weakness of the stomach, and for four or five days together, it is taken for expelling the phlegmatic and malign humours. 221 To kill Warts, an approved Medicine. Take a Radish root, scrape off the outer side of it, and rub it all over with salt, then see it, (thus dressed) upright in a Saucer, or some other small dish, that you may save the liquor which runneth from it: and therewith anoint your Warts three or four times in a day, (the oftener the better) and in five or six days they will consume away. Saepe Probatum. 222 For one that cannot make water. Take the white strings or filmy roots of Primroses, wash them very clean, and boil of them half a handful in a pint of Beer or white wine, till half be consumed; then strain it thorough a clean cloth, and drink thereof a quarter of a pint somewhat warm, morning and evening, for three days. and it will purge away all viscous or obstructious stopping the passage of the water. Probatum. 223 An excellent medicine for a child that cannot make water. Kill three or four hive Bees, then dry them upon an hot slate: being thorough dry, bruise them to small powder, than put the powder into a quart of small ale, and give it the patiented to drink, and he shall have present remedy. 224 For one that pisseth blood. Take Toutsain, Sanguinary and Parsley, of each one handful, stamp them together very small, and mix the herbs, juice and altogether with warm Goat's milk, and drink a good draught thereof fasting every morning. 225 To kill the wild fire, Take Plantain, Sorrel, Marigold leaves, of each one handful, stamp them and strain out the juice, and boil it with twice so much vinegar, and put it up in a glass for your use. 226 How to order a woman with child, before, in, and after her labour. To preserve the infant, and prevent abortion, take Coriander seed prepared 2 drachms, of the root of Bistort, the shave of Ivory, and red Coral of each a drachm; of white Amber, Crystal, of each a scruple; Alkerms half a scruple, Sugar dissolved in four ounces of Rose water; make tables, each of them weighing a drachm. Let the patient take one every other day morning and evening: between whiles let her sup up a rather new egg, thickened a little with Magisterium of Pearl, or fine powder, or red Coral. But if her breasts after their filling should begin to lessen and fall, it is a sign of future abortion; to prevent which, let her take root of Bistort, and Corianders, of each two drachms; of unripened Gales, red Sanders, and Hipocistidos, of each one drachm, Gum Labdanum, Mastic, of each half an ounce; choice Frankincense, Bdelium (the Gum of a tree in Arabiae) of each two drachms; Coral, Amber, of each one drachm: Powder those which are to be powdered, and with oil of Turpentine and Wax make two or three Cereclothes; apply them sometimes to her loins and sides, and someimes under the Navel. She must avoid all sudden and violent motions both of the mind and body, as Coughs, sneezeings, Frights; also spices and strong wines. And thus much before labour. In labour; to procure ease and speed, take three or four drops of the distilled oil of Nutmegs in a spoonful of white wine. Or, Take white Dictamne root, Stones of Dates, Borax, of each two scruples; Cinnamon, Cassia lignea, Amber, fine pearl, of each one scruple; Saffron half a scruple; make a small powder, which divide into two equal parts; and let her take one part in a draught of the water of Lilies or posset Ale made with Rhenish wine; and the other part let her take about six hours after, if need require. If she should be subject to sainting or swooning before or after labour, take now and then a spoonful of this excellent Cordial following: Take Borage water, Rose water, Strawberry water, and Rhenish wine, of each two ounces; species of Diamargaricum frigidum one scruple; make a warm infusion for the space of an hour, then strain it, and add thereunto Manus Christi made with Pearl four ounces; Syrup of Baum one ounce, Syrup of Gillyflowers, of each two ounces; Oriental Bezoar, Unicorns horn, and Ambergris, of each six grains. Make a Cordial Julep. Many times after labour great pains follow women newly delivered, for which this plain simple remedy is very good: Drink a good draught of beer boiled with a spoonful of Camomile flowers; and in greater pains let her drink six ounces of the oil of sweet Almonds fresh drawn. To dry up milk, a quick and safe remedy is new sponges wet in vinegar (where a handful of Comminseed boiled is bruised) tied close to the breasts, anointing them with Unguentum populeum. To procure store of milk, use posset drink made and boiled with Fennel, and the sweet seeds of Annis seeds and Fennel. These Remedies are approved to be safe, sure, and forcible to effect what is propounded. 227 To bring a woman to a speedy birth. Take of Peony root dried, as much as half an Almond, beat it to very small powder, and give it the woman to drink in an Aleberry. 228 For the same. Take Hyssop, Vervine and Betony, of each one handful: stamp them small with some old Ale, and strain out that Ale and juice, and put as much more ale, as will make a pretty draught, and let the woman in her labour drink it, and she shall be speedily delivered. 229 For a dead child in a woman's body. Take juice of Hyssop, temper it in warm water, and give it the woman to drink. 230 A medicine for a woman in travel to make her have Throws. Take Coral, Amber, Date-stones, Pearl, Peony seeds, Saffron, Commine: beat all these in powder, and put it into Malmsie, and take Unicorns horn, and put it into a spoon with a sittle Malmsie, and give it to her; and preently let her drink a draught of the Malmsie with the powder aforesaid, warming it a little. 231 A medicine for the falling down of the Matrice to the bearing place. First take chickweed and seethe it in an earthen pot; then lay of it upon a piece of scarlet, as hot as the party may suffer it: Let her take it to the privy place; and as one plaster cools, so lay on another, and use it. 232 Another to be laid to the Navel, and to the back right against the Navel, for the same use. Take an Onion, and roast it very tender, then take of Alysander seeds and bruise them in a wooden dish, and mingle the onion and bruised seeds together, and lay it upon a piece of linen cloth; so lay it to the Navel a little warm: roll that on, and let it lie on four and twenty hours; then change it and take a new one till it be cured. It availeth much, that the midwife hold Musk below (tied in a little Lawn) to draw down the child. Take Torchwort, and lay a leaf of it to the crown of a woman's head warm; to stay other flowers. 233 Immoderate flux menstrual suppressed or stayed. Take the roots of Orpine and Comfry thin sliced, Clary, of each as much as you please; boil theme with a Chicken, and with that broth make Almond milk, and to every handful of Almonds add one scruple of Labdanum; grind them well together, and drink thereof morning and evening. Also anoint the reins and grieved parts with this ointment: Unguentum album camphoratum 2 ounces, Saccarum saturni two drachms; mingle them and make an ointment. 234 For a woman that hath too much of the flowers. Burn the foot of a Hare to powder, and drink thereof with red wine and Cinnamon, first and last, nine days; and it will help her. 235 To stop the whites i● women. Fry Hemsock in fresh twines grease, lay it as hot she may suffer it to the secret place. 236 Another for the same. Of new milk of a red Cow take a quart, ten spoonfuls of red Rose-water, or Pomegranate pill be aten, and a little Cinnamon beaten, and see the it half away: sweeten it with sugar, and drink a draught morning and evening, and two whites of eggs beaten. 237 To make Pomatum. Take the Leaf of a hog new killed, lay is in water nine days, keeping it close covered, and shifting it three times a day; then take it out of the water and beat it, and beat it with a wooden peftel in a stone mortar; then put into a great gallipot a branch of Rosemary, half a pound of Almonds blanched and beaten, a quarter of a pint of Rosewater, three or four large Mace bruised, a grain of Musk bruised, and upon them all put in the hog's leaf so beaten, and cover it close: Then take a brass-pot, sil it so full of water, that the gallipot may stand two or three inches above the water in the same pot, set the brass pot on a Charcoal fire, or such another fire as may make it seethe apace, and have no smoky brands about it. Set a weight on the top of your gallipot, lest it swim and fall, and then let the brass pot boil so fast as may make the gallipot seethe also, and so let it seethe three hours, keeping in a kettle by on another fire some seething water, to fill up the brass pot still, as the water shall evaporate out of it by seething; then take out your gallipot, stir the stuff in it well together, and strain it thorough a fine cloth (which you must be sure must have no holes in it) into another gallipot, of the same size: and set that with the matter so strained in it, into the brass pot close stopped, and let it boil for an hour, then pour it into little gallipots for your use, but bind them not up till they be throughly cold. Several Compositions of great Use in this second part of this Manuel. 1 Magno Liquore, which is of great virtue. TAke sweet Salad oil twenty pound white wine two pound, boil these together until the wine be consumed, then put it in a vessel of stone, and put thereunto these things following. Take the flowers of Rosemary three pound, Lignum aloes six ounces; Olibanum, Bdelium, of each ten ounces; then stop it very close, and bury it in the ground four foot deep; and this would be buried in the beginning of August, and there remain until the month of March, then take it forth of the ground, and set it in the Sun, and put thereto these matters following. Sage, Rosemary, Rue, Betony Millifolly, Comfery roots, Tamaro, Viticella, of each one handful; galangal, Cloves, Nutmegs, Spikenard, Saffron, one ounce; Sarcocolla, Sanguis Draconis in grain, Mastic, one ounce; aloes hepatick, Rasa di pino, of each eight ounces, yellow wax, Auxungia, of each eighteen ounces, Colophony one pound, Hypericon with the seed and all, one pound, Musk one drachm; mix them all well together, and boil them in Balneo until the herbs become dry, and have no more substance, than it is boiled; then take it forth and strain it; and put thereunto for every pound six drachms of balm artificial; and when the month of Septem. cometh, put thereunto two pound of the fruit of the herb called Balsamina, which is red, and then it is ended; which thou shaft keep in a glass close shut, for the older it is, the better it is; and is of such virtue, that it helpeth the Etisie, and Hidropsie, if ye give them every morning four drachms with two ounces of syrup of Roses warm, the space of eleven days, as is well proved: and this is the true and perfect Unction that helpeth the Petocchie, a disease so called in the Italian; If any were wounded, and had cut veins, sinews and bones, let him join the parts close together, and dress it with this oil very hot upon the upper parts; and in short time it shall be whole without any alteration; it helpeth also the white scal, if ye anoint it therewith: it helpeth coldness in the head, and Catarrhs, if ye anoint within the nostrils at night when ye go to bed; if ye anoint the stomach therewith, it causeth perfect digestion of the meat, it provoketh urine where it is let through carnosity, or Gonnorea, or such like Matter; it causeth hair to grow, it preserveth the beard black, and is good against worms; and all these experiments are true and proved by one divers and sundry times in the aforesaid infirmities, and also in divers other, which are left until nother time: Ye shall note, that if you anoint one all over that is grieved with the Pox, with this oil, it will increase his pain; and so by that means you may know whether he be infected or no. 2 How to compound Aromatico Leonardo, with its virtues. Aromatico Leonardo, is a miraculous medicine, that serveth against all manner of discases of what quality soever they be; for it worketh this operation, viz. as soon as it joineth to the stomach, it draweth to it all the evil humours of the body, and embraceth them, and carrieth them forth of the body both by vomit and siege, and so leaveth nature unburthened, which may prevail at pleasure, because it hath no impediment: and the order to make it is thus: Take fine white sugar four ounces, pure Pearls, Musk, Saffron, Lignum aloes, Cinnamon, of each one scruple; Petra Philosophale four drams, mix them together, and make thereof Lozanges with Rose water according to art, the which ye shall keep in a box of Wood close shut: and the order to use it is thus; When the physician goes do visit any sick person, and intends to prepare him some medicine to take inward; the best and most perfect inward medicine that he can ordain is this Aromatico, because it evacuateth the stomach by vomit, and the body downward; and his operation is such, that it doth in manner help any crude sort of infirmity, and the quantity is from one dram to two drams, and may be taken in broth, in wine, in water, or mix it with any pills, or potion, giving charge, that when it is put into any potion, thou leave none in the bottom of the cup where thou drink it out, because the Petra Philosophale is heavy, and will remain in the bottom, for if that remain, it will not work at all; giving also charge, the day that you give this medicine, that you let the patients drink as much crude water as they will, and give them little meatto eat that day, and this is the order to use this medicine. 3 Caustick. Take Arsenic, Cristaline, sal Armoniak, Sublimate, of each alike; boil them, being sinely ground, in as much strong vinegar as the matter weigheth, until 2 third parts be consumed, and that there remain a third; then keep it in a glass close shut for thy use, as I will show thee in divers places when occasion shall serve. 4 A Magistrale Cerot against the white Scal. This Cerot is of great virtue, and of marvellous experience to resolve the white scal, because it is penetrative, Mundificative, and Resolutive, and causeth the hair to grow where it is fallen away, to the great content of the Patient, and honour of the Physician, and it is made in this order. Take Frankincense that is strained from his filth, what quantity you will, and distil it in a retort, and give it fire at the least forty hours, then let it cool, and break the glass, and in the bottom thou shalt find a black maze the which make into powder, then for every pound of the said powder, put thereto one ounce of Wax, and four ounces of the said oil that you distilled, and half an ounce of the heads of Bees, the which are easy to be had in Summer: Mix all the aforesaid things in a vessel of Copper, and with a small fire make them in form of a liquid unguent; and when thou wilt use it, shave the head, and wash it, and lay thereon this Cerot upon a fair cloth warm, and every two days change it; and so in short time thou shalt see strange effects of his virtue. This serveth also against breaking of bones, dislocations, and for scabs ulcerated, because it drieth, and comforteth, and resolveth all the evil qualities; giving charge in the distilling, because the fire many times consumeth it so, that in the bottom their remains nothing that is good, and therefore beware in the making. 5 Pillole Magistrale, which is good against any infirmties. These pills are of great virtue, and especially against all kind of pains coming of corrupt humours; for they purge the putrified humours, and preserve the body from corruption: and the order to make it is thus. Take Olibanum, Mastic, Myrrh, Sarcocolla, aloes hepatica, Eleborus niger, Saffron, Turbit, Colloquintida, of each what you please, Stamp them finely; and for every ounce of the aforesaid matters, put thereunto two Carats of Musk, and then incorporate it with honey of Roses and Aqua vitae of each a like; and this paste thou mayest keep six months in a vessel of lead; the quantity is from two drachms to three drachms, in the morning fasting, and drink thereon a little wine. These pills are most excellent to take away the pains of the Gout, and to preserve a man from it; they are also good for them that have the french pox, because they evacuate the gross and viscous humours, and maintain the body in good temperature, and using them in those diseases, it preserveth the body in good temperature. They are also good for women that are troubled with pains of the Mother, and retention of their terms, for these are aperative, and provoke them, and purgeth the Matrix of all impediments contained therein: They serve against the Megrim, and all pains of the head, and also against all kind of putrified fevers, as the experience thereof hath been seen sundry times. 6 To make a Quintessence of marvellous virtue. Quintessence is so called, because it is an essence taken from the elements without corrupting them; and it's called Quinta essentia, because its an essence above the four elements; which hath a marvellous virtue in preserving all things from putrefaction; and is of so much virtue, that drinking every morning half an ounce thereof as soon as a person riseth out of his bed, it preserveth in continual health: It helpeth wounds and sores of all sorts by washing them therewith: It preserveth all flesh, fish, and fruits that are put therein. The order to make it is thus: Take fourteen pound of good strong wine, common honey one pound, Annis-seed, Coriander, Lignum aloes, Calamus Aromoticus, of each three ounces, Rose water four ounces: Beat those things which are to be beaten grossly, and infuse them in the said wine two days, and then put them in a gourd of glass, and distil it by Balneo so long till the extracted water burn, and when it will burn distil it no more: then keep that which is distilled in a glass close stopped, that it take no air, and so keep it till thou have occasion to use it; for it is a most rare liquor, because it resolveth all indispositions that happen to man's body. If any desire to have this Quintessence more perfect, let him take a tenth part of good honey, with a little Cinnamon, and distil it again by Balneo, and the Phlegm will remain all in the bottom of the vessel, and the Quintessence will be so fine, that the air will take it away. And therefore he that can make this well, shall work strange cures therewith, even to admiration. 7 Quintessentia solutiva, which is of Marvellous operations in divers matters. This Quintessentia solutivae evacuateth the body with great ease and without any detriment, and it purgeth all parts of the body that are troubled with gross and viscous humours, it resolveth swell, and taketh away the pains; it preserveth the sight, and killeth worms, and causeth a good appetite, with many other good qualities, which I shall leave at this time; and the order to make it is thus. Take Lignum aloes, Cinnamon, Turbit, aloes hepatica, of each one ounce, Colloquintida, two ounces, Cloves, Saffron, of each three scruples, Musk of Levant one drachm, Julep of Violets one pound. Mix all the aforesaid matters together in a glass, and put thereon two pound of Quintessence, and so let it stand twelve days, and then strain it, and put it into a vessel of glass close shut; this may be taken with broth, wine, or with what sirup or potion you will; the quantity is from two drams to four drams in the morning fasting, without keeping of any diet at two ounces, and it shall work well without trouble at all. 8 Syrupo Solutivo, or the soluble Syrup; with the order how to make and use it. This soluble Syrup made in decoction is very wholesome, and of great virtue, and especially in crude humours; for it disperseth the matter, and evacuates it with great ease, and without danger or trouble of the Patient: The order to make it is thus. Take Sage, Rosemary, Siccory, Carduus Benedictus, Nettles, Organy, of each an handful; Figs, Raisins, Dates, sweet Almonds, Sal Gemma, of each four ounces, Colloquintida, Aloes hepatica, Cinnamon, Mirabolani citrini, of each two ounces, common honey two pound. Stamp them all grossly, and put them to infuse in eighteen pound of fair water; then boil it till half be consumed; then strain it, and distil it by a filter, and atomatize it with two carats of Musk, and a pint of Rosewater, and then it is made: which you shall keep in a glass bottle close stopped. The dose is from four ounces to six. In winter you must take it very warm; and in the spring and Autumn take it warm and no more; in summer you must take it cold: This purgeth the gross humours of the body, and hurteth not the stomach. You may use it in a Fever for four or five days together, and it will help it. In crudity of humours, as the French Pox, Gouts, Catarrhs, Dogly Artetica, and such like matters, where there is no accident of Fevers, you may take it ten or fifteen days together, and it cannot hurt, for it purgeth most excellently: It is given against the cough, against flux of the urine, and pains in the head, and carnasity in the yard, or the Hemeroids. And in brief, it is good against all diseases caused of corrupt humours; for it hath such virtue, that it draweth from all parts, and evacuateth the humour's intestinal. There hath been great experience of this syrup in such persons as had in a manner utterly lost their taste, who by using it, have been brought to a good temperature; there have been also infinite experiments on ulcerated persons and full of sores, ill handled by poverty and weakness, who finding no means to cure them, have been cured by this syrup in fourteen or fifteen days, Cum multis aliis etc. 9 Sirrupo Magistrale Leonardo, which serveth against an infinite number of diseases, and is a rare medicine. This syrup is solutive, and very pleasant to use, and cannot hurt in any wise, which is seldom seen in other Medicines: and the order to make it is thus. The leaves of Sine, two ounces; Fumitory, Maiden hair, Harts-tongue, Liver wort, Epitemum, Ellemo, polipody of the oak, the flowers of Borage, Bugloss, Liquorice, of each three ounces, Colloquintida, Eleborus niger, Aloes hepatica, Mirabolani Indi, of each one ounce, Prunes fourteen, Sebestien twelve, Tamerisk one ounce; Stamp them grossly, and infuse them in ten pounds of fumitory water, then boil it until the consumption of the third part, and then strain it, and in that which is strained put these things: Syrup of Staecados one pound, Saffron one scruple, mel rosarum six ounces, Rectified Aqua vitae four ounces: Musk one drachm, the mussege of Marish Mallows four ounces, Benjamin one ounce, Rose water three ounces; and than it is made, which ye shall keep in a glass close stopped, and keep it in a temperate place, and this you must take warm: the quantity is from two ounces to four ounces, and it is a most safe medicine, to be used without keeping of any diet. It helpeth those much that have Pellaria, Scabs, Hemeroids, and such like diseases, and may be given unto a woman with child, without any danger, when she shall have occasion to use any. 10 To make artificial Balm, and the virtues thereof This balm hath all the virtues of the natural balm, although not in quality, yet in virtue, The order of making it is this. Take one pound of Venice Turpentine, oil of Bays perfect without mixture four ounces, Galbanum three ounces, Gum Arabic four ounces, Olibanum, Myrrha elect, Gum Hederae of each three ounces, Lignum Aloes, Galingal, Cloves, Consolida minore, Cinnamon, Nutmegs, Ginger, Zedoaria, Diptamnum album, of each one ounce; Musk of Levant, Ambergris, of each one drachm: Beat all these things together, and put them into a Retort of glass well luted, and put thereto six pound of rectified Aqua vitae without phlegm, and so let it stand eight days, and then distil it by sand, and the first extraction will be white water mixed with oil; then keep the fire small, until there come forth a blackish oil then change the receiver, and set thereto another, and increase the fire till all the spirits be drawn out: then separate the oil from the black water, and likewise from the white, and keep them a sunder by themselves. The first water that is white is called Aqua del Balsamo, or a Balm water, and the oil separated from that is called Oleum del Balsamo, or oil of Balm. The second water that is black, is called Mater del Balsamo, or mother of Balm, and the oil separated from that water is called del Balsamo artificiato, or artificial Balm; which should be kept as a most precious Jewel. Each of these Waters and oils have their several admirable virtues and operations for effecting of wonderful cures; but the artificial Balm is a most miraculous liquor; as for the Stitch in the side, for which the dose is two drachms; the Cough, Catarrh, coldness in the head or stomach, wounds in the head, andinfinite others; yea, I know no disease either hot or cold, but it doth good to it, and that by its own quality, and hidden virtues; cooling the hot, and heating the cold. In a word, whosoever hath this precious liquor, may be kept from, or cured of all infirmities, and need not seek for the natural Balm with so great expenses, and the hazard of life, as hath been often seen. 11 Vegetable syrup, which is miraculous and divine. This Syrup is a secret, with which many miracles have many times been wrought, in divers operations, on many infirmities. The order to make this syrup is thus. Take Lignum aloes, Riopontico Eupatorio, red Saunders, of each two ounces; beat them, and make thereof a decoction in good form, and with four pound of the decoction make a syrup, and put thereto these things following while it is hot, Saffron one scruple, Ginger one drachm, Musk two Carats, the solution of our Petra Vegetabile three ounces, Cloves, Nutmegs, of each one scruple and a half; then keep it in a glass close shut, and this is vegetable Syrup, which worketh miracles in divers infirmities; for by its nature it purifieth the blood, mundifieth the liver, comforteth the heart, preserveth the stomach, provoketh urine, dissolveth gravel in the reins, it helpeth the cough, and helpeth digestion, and quieteth all the humours in the sick person, with divers other virtues which it hath. This may be taken with broth, with distilled, water, or with any decoction, or medicine, fasting: The quantity is from one drachm to two drachms; and happy shall they be that use it. 12 Unguento Magno Leonardo. This Unguento magno is called so because of his great virtue and operation; for it worketh so strangely in some diseases, that it in a manner reviveth the patiented: and the order to make it is thus. Take Otnegra ovium, six ounces, Oximel Squilliticum half an ounce, mix them together in an earthen dish until the Otnegra ovium be become like ashes, than it is deifitrom; then put thereon two ounces of vinegar and wash it well until it remain pure and clear, then take Olibanum half an ounce, Cerusae one ounce, beat them fine, and mix it in a stone mortar with as much Magno Liquore, as will serve to incorporate them well, then put thereto the otnegra ovium, and mix them very well together; that being done, put thereto Auxungia porcina, eight ounces; and mix them altogether, and then it is made, which keep in a vessel well glazed; for it will keep a long time without corruption, and is apt to help those that are lame, full of pains, sores and swell, pains of the eyes, the Stone in the reins, and such like matters; it helpeth all manner of French pox, if ye anoint them therewith till their gums be sore, and then leave. But ye shall note, that the body must first be well purged before ye anoint them. This unguent cooleth all corrosive ulcers, and helpeth them in short time, it helpeth all pains in the eyes if ye put it therein, and taketh away all burning with speed: and to be short, it helpeth those diseases in most short time, so that it is to be wondered at. The CONTENTS of The Second Part, Containing Experiments in Physic and Chirurgery, etc. Waters, Liquors, Syrups. Doctor Stevens his water, pag. 47 To make Cinnamon Water pag. 48 Angelica water ibid. Aqua Mirabilis ibid. Its virtues. pag. 49 Balm water. ibid. Another Balm water. ibid. A Barley water to purge the Lungs and Lights of all diseases. pag. 50 A Water for a sore Mouth. ibid. Another for the same use. pag. 51 Rosa solis. ibid. Wormwood water ibid. Aqua Fortis. pag. 52 Water of Snails. ibid. An excellent water against the Stone in the Kidneys. pag. 53 A water for outward or inward Wounds, Impostume, and Ulcers, and a sore mouth ibid. A very excellent water against worms. pag. 54 An excellent sweet water. ibid. How to make artificial Tunbridg water. pag. 55 How to make artificial Epsome water. pag. 56 Spirit of Confection of Alkermes, its Virtues. pag. 57 Spirit of Saffron, its virtues. ibid. Extract of Ambergris. ibid. Spirit and water of Wormwood, the lesser Composition. pag. 59 Spirit and water of Wormwood, the greater Composition. ibid. Spirit and water of Angelica. pag. 60 Spirit of Wine extraordinary. ibid. Quintessence of Snakes, Adders, or Vipers. pag. 61 A liquor against the tooth Ach. pag. 62 A Liquor to comfort smelling, and preserve the head. ibid. To make an Antimovial cup, and to cast divers figures of Antimony. pag. 63 How to make the true spirit of Antimony. pag. 64 The true Oil or essence of Antimony pag. 65 Wormwood wine. pag. 66 To make an Artificial Malago Wine. ibid. How to make artificial Claret wine. pag. 67 How to make good Raspberry Wine. ibid. Oils. Oil of Almonds. pag. 68 Oil of Sage. ibid. Olcum Laureum. ibid. Oil of Tobacco. ibid. Oil of Roses. ibid. Oil of Cream. pag. 69 Oil of Swallows. ibid. Oil of Roses another way. ibid. The use of Oil of Violets. pag. 70 The use of the oil of Camomile. ibid. The use of oil of Lilies ibid. The use of the Oil of Elder-flowers. pag. 71 Oil of Cowslips ibid. The use of the Oil of Rue. ibid. The use of the Oil of Wormwood. ibid. The use of the Oil of Mint. pag. 72 To make the Oil of Salerne ibid. How to compose the Oil of Excester. ibid. Oil of Amber. pag. 73 How to make an excellent Oil of Hypericon. ibid. Oil of St. John's Wort. pag. 74 Oil of yolks of Eggs. pag. 75 To make oil of Mandrakes. ibid. Oil of Musk how made. ibid. How to make Oil of Snakes and Adders. pag. 76 Ointments etc. An ointment for a Rupture. pag. 77 Flos unguentorum ibid. Unguentum Populionis, commonly called Pompillion. ibid. Doctor Lewins Unguentum Rosatum, good for the heat in the Back. pag. 78 Vnguentum Sanatinum ibid. Ointment of red Lead. pag. 79 Abitter Ointment. ibid. Apectoral Ointment. ibid. An Ointment for an Ache, to be made at any time of the year, and is approved good, and hath helped old pains, griefs, and aches. pag. 80 An Ointment for the Sciatica. ibid. Ointment for any wound or sore. ibid. A purge to drive out the French Pox before you use the Ointment. pag. 81 The Ointment for the French Pox. ibid. What places to anoint for the French Pox ibid. Another purge to heal the French Pox without Ointment. pag. 82 An ointment to kill the worms in little children. ibid. For the worms. pag. 83 An excellent good Medicine or Salve for any Ache coming of cold, easy to be made by any Country good housewife. ibid. For a pain or Ache in the Back. ibid. A Cerecloth for all Aches. pag. 84 An excellent Ointment for any Bruise or ache. ibid. The cure of grievous pains and aches in the Body. pag. 85 Aches coming by the Pox healed. ibid. Back-weak or diseased, to strengthen, &c ibid. To take the Ague out of any place. ibid. For the Ague in children, or women with child. pag. 86 An easy and approved Medicine for a quartain Ague. ibid. An Almond milk to cool and induce sleep. ibid. For an Andcome. pag. 87 Liquid Amber, and its medcinal virtues. ibid. A most Sovereign Balsam for several diseases. ib For a sudden bleeding at the nose pag. 88 Aremedie for the spitting of blood, occasioned by the breach of some vein in the breast. ibid. To stop bleeding of a wound. pag. 89 To stop inward bleeding. ibid. A medicine for those that are given to bleeding. ibid. To staunch bleeding at the nose. ibid. To heal the Cut, or sore Breast of a Woman. ibid. A Medicine to break and heal sore breasts of Woman, used by Midwives, and other skilful women in London pag. 90 To dry up a woman's Breast ibid. For a stinking Breath. ibid. A Gargoyle for an unsavoury breath pag. 91 For the Canker in a woman's breast ibid. For the Canker in the mouth ibid. Of the Catarthe, or Rheum in the bead. ibid. For young children that are weak in their limbs, and can neither go nor stand pag. 92 For breaking out of children's heads. pag. 93 A medicine for the swelling of a child's Cod. pag. 94 To heal children of the Lunatic disease. ibid. For a Consumption. ibid. To make a China Broth for a Consumption pag. 95 A Broth for a Consumption. pag. 96 An excellent Confortative for the Stomach, helping digestion, warming the brain, and drying the Rheums. ibid. For the Corns on the feet or toes. pag. 97 A Cordial for the Sea. ibid. For the Ptisick and dry Cough ibid. An excellent medicine for the Cough of the Lungs. ibid. A Medicine for the chincough, for a child. pag. 98 A Diet drink to clear and temper the blood. ibid. A Diet drink to open and temper the Liver pag. 99 A Diet drink for a Canker in the mouth. ibid. To cure the Dropsy, be it hot or cold. pag. 100 A medicine that hath recovered some from the Dropsy, whom the Physicians have given over. ibid. To open obstructions of the Liver, and to preserve from the dropsy. pag. 101 An approved medicine for the Dropsy. ibid. A broth to comfort the brain ibid. For pain in the Ears, or deafness ibid. For the emrod's. pag. 102 For the Pin and Web in the Eye ibid. A Plaster to take away the Film on the Eye. ibid. A Medicine for sore, Bloodshotten and Rheumatic eyes pag. 103 To make the face white and fair. ibid. To take the heat out of the face. ibid. To take away the Spots or red Pimples of the face. pag. 104 A Secret to help all Fevers in the beginning. ibid. To ripen and heal a Felon. pag. 105 A medicine for a Fistula. ibid. A medicine for the falling sickness. ibid. For the Piles. ibid. An especial good Medicine to make the Piles bleed pag. 106 A Medicine for the Piles. ibid. A Cullesse to stop the bloody flux ibid. Bloody flux cured pag. 107 Another for the bloody flux. ibid. A Medicine to cure the biting of all venomous beasts. pag. 108 Glister, See pag. 132 An approved Medicine for the Gout in the feet. ibid. A Poultice for the Gout. ibid. How to cure all kind of Gout pag. 109 An approved Medicine for the Greensickness. pag. 110 The Green salve, which closeth up Sores, being well drawn ibid. To cleanse the Head, and take the Ache away. pag. 111 Hartshorn Jelly. ibid. To make a Potion that is good against all Infirmities pag. 112 An exceeding good remedy against the yellow Jaundice pag. 113 An excellent receipt to destroy any Impostume. pag. 114 To make an issue. ibid. A medicine for the Itch of the body. ibid. For kibed heels ibid. For Waxing Kernels, called by some Scrophula, their cure. pag. 115 A special Receipt to destroy Lice pag. 116 How to cure the Measles. ibid. To cure the disease of the Mother. ibid. For the dead Palsy ibid. A Plaster for a Bile or Push pag. 117 A very good Plaster to heal or dry up a sore or cut suddenly. ibid. A plaster for the Stomach. ibid. A Preservative against the Pestilence when it is first suspected. pag. 118 An approved good drink for the Pestilence. ibid. A medicine for the Plague ibid. Signs of death in the Plague. pag. 119 A water to drive out any infection ibid. A Medicine for a Pleurisy, Stitch or Wind offending in any part of the Body. pag. 120 A great and sore Pleurisy cured by M. R. ibid. To take away Pock boles, or any spots in the face. pag. 121 A Pultis to stay fluxes proceeding from a cold cause, to be applied to the Belly. ibid. For the heat of the Back. pag. 122 Astma, or the Ptisick, and its cure. ibid. A very good Poultesse for any Member swelled and inflamed, and not broken, to take away the pain pag. 123 An especial Medicine for all manner of Poison. ibid. A very gentle purge. pag. 124 The purge for a Pleurisy, Stitch, or Wind: It may be given to any sound man or woman, at any time, in temperate weather, not keeping their Chambers for it pag. 124 Another Purge. pag. 125 The Purge of Assarabacha, with which the Lady A. Dused to rectify her stomach any way offended. ibid. The Apothecaries Gascons Powder, with its use pag. 126 A Powder for a Rupture ibid. To kill the Ring worm, and the heat thereof. ib. Rubirb and its virtues pag. 127 An approved good medicine for the running of the Reins. ibid. A medicine for burning or Scalding. pag. 128 To take away the heat of a bourn, or out of a scaled ibid. For one burned with Gunpowder or otherwise. ibid. For the Scal or scabbiness of the head pag. 129 An aptroved receipt for a scald head. ibid. To heal the white scal ibid. The black Salve ibid. A Salve for rankling, where the skin is rubbed off pag. 130 A barley Cream to procure sleep: or Almond milk ibid. See p. 86 An outward medicine for the same. pag. 131 A Receipt for a backward business. ibid. A Glister to open and loosen the Body being bound, which may safely be administered to any man or woman. pag. 132 A cooling Glister in hot diseases. ibid. A Medicine that hath healed sores upon the Legs that have run so long, that the bones have been seen. pag. 133 Of the hidden seerets of Frankincense ibid. Secrets of Mercury, or Quicksilver pag. 134 To make the representation of the whole world in a glass pag. 135 In a fit of the Stone, when the water stops pag. 137 A Medicine for the stone ibid. Another very good medicine for the Stone pag. 138 To dissolve the Stone, which is one of the Physicians greatest secrets pag. 139 A Stove to sweat in ibid. Against surfeiting and indigestion pag. 140 To make a tooth fall out of itself. pag. 141 To take away the cause of the pain in the Teeth. ib. For a hollow Tooth ibid. For the Rheum in the Gums and Teeth. ibid. Tobacco, its virtues and uses pag. 142 A Diet for the Patient that hath Ulcers or wounds that will hardly be cured with Ointments, Salves, or Plasters. ibid. To help Ulcers of all sorts. pag. 143 An approved Remedy to stay Vomiting, by M R. pag. 144 A Recelpt for to make Vomits. pag. 145 To kil Warts, an approved Medicine. ibid. For one that cannot make water pag. 146 An excellent medicine for a child that cannot make water. ibid. For one that pisseth blood. ibid. To kill the Wild fire. ibid. How to order a woman with child, before, in, and after her labour. pag. 147 To bring a woman to a speedy birth pag. 149 For the same. ibid. For a dead child in a woman's body pag. 150 A medicine for a woman in travel, to make her have Throws. ibid. A Medicine for the falling down of the Matrice to the bearing place. ibid. Another to be laid to the Navel, and to the back right against the Navel, for the same use. pag. 151 Immoderate flux menstrual suppressed or stayed. ib For a woman that hath too much of the flowers. pag. 152 To stop the whites in women. ibid. Another for the same. ibid. To make Pomatum. ibid. Magno Liquore, which is of great virtue. pag. 154 How to compound Aromatico Leonardo, with its virtues. pag. 156 Caustick. pag. 157 A Magistral Cerot against the white Scal. ibid. Pillole Magistrale, which is good against any infirmties pag. 159 To make a Quintessence of marvellous virtue. pag. 160 Quinta essentia solutiva, which is of Marvellous operation in divers matters pag. 161 Syrupo Solutivo, or the soluble Syrup; with the order how to make and use it pag. 162 Sirrupo Magistrale Leonardo, which serveth against an infinite number of diseases, and is a rare medicine. pag. 164 To make artificial Balm, and the virtues thereof pag. 165 Vegetable syrup, which is miraculous and divine. pag. 166 Unguento Magno Leonardo. pag. 167 Experiments in Cookery and Housewifery. Salads or Sauce. 1 A Lemmon Salad. TAke Lemmons, rub them upon a grate to make their rinds smooth, cut them in halves, take out the meat of them, and boil them in fair water a good while, changing the water once or twice in the boiling, to take away the bitterness of them: when they are tender, take them out and scrape away all the meat (if any be left) very clean; then cut them as thin as you can (to make them hold) in a long string, or in reasonable short pieces, and lay them in your glass, and boiling some of the best white-wine vinegar with sugar, to a reasonable thin syrup, pour it upon them into your glass, and keep them for your use. 2 To keep Clove Gillyflowers For Salads. Take the fairest Clove Gillyflowers; clip off the whites from them, put them into a wide mouthed glass, and strew a good deal of sugar finely beaten among them: then put as much wine vinegar to them as will throughly wet them, tie them up close and set them in the Sun. 3. To pickle Oysters. Take a peck of the greatest Oysters, open them and put the liquor that comes from them (saved by itself) to as much white wine, & boil it with a pound of Pepper bruised, two or three spoonfuls of large Mace, and a handful of Salt, till the liquor begin to waste away; then put in your Oysters and plump them, and set them off the fire till they be cold, and so put them up in little barrels very close. 4 To pickle Quinces. Boil your Quinces that you intent to keep whole and unpared in fair water, till they be soft, but not too violently for fear you break them: when they are soft, take them out, and boil some Quinces pared, quartered, and cored, and the parings of the Quinces with them in the same liquor, to make it strong: and when they have boiled a good time, enough to make the liquor of sufficient strength, take out the quartered Quinces and parings, and put the liquor into a pot big enough to receive all the Quinces both whole and quartered, and put them into it when the liquor is through cold, and so keep them for your use close covered. 5 To keep Goosberries. Take a handful or two of the worse of your Goosberries, cut off their stalks and heads, and boil them all to pieces in a pottle of water, putting into the boiling thereof half a quartern of sugar; then take the liquor, strain it thorough a hair strainer, and while it cooleth, cut off the stalks and heads of the fairest Goosberries, being very careful you cut not the skin of them above or below, put them into a Gallipot, and pour the liquor in after them. 6 Purslane must be used as you do the Goosberries. 7 How to keep Cucumbers raw. Take a Kettle (big enough for your use) half full of water, make it brackish with salt, boil therein ten or twenty Cucumbers cut in halves; then take the raw Cucumbers, being somewhat little, and put them into the Vessel wherein you will keep them; and when your liquor is cold, strain so much of it into them as may keep the Cucumbers always covered. 8 To keep boiled Cucumbers. Take a Kettle of water, put salt to it, boil it well; then take your raw Cucumbers; put them into it, and keep them with running up and down very softly till they be as it were parboiled: then take them out and lay them aside till they be cold; then put them up in the vessel you will keep them in, and when the liquor is cold, strain it into them till they be all covered. 9 To pickle Cucumbers to keep all the year. Pair a good quantity of the rinds of Cucumbers, and boil them in a quart of running water, and a pint of wine vinegar, with a handful of Salt till they be soft: then letting them stand till the liquor be quite cold, pour out the liquor from the rinds, into some little barrel, carthen pot, or other vessel, that may be close stopped, and put as many of the youngest Cucumbers you can gather therein, as the liquor will cover; and so keep them close covered, that no wind come to them, to use all the year till you have new. If your Cucumbers be great, 'tis best to boil them in the liquor till they be soft. 10 To keep Cowslips for Salads. Take a quart of white wine vinegar, and half a quarter of a pound of fine beaten sugar, and mix them together: then take your Cowslips, pull them out of the pods, and cut off the green knob at the lower ends, put them into that pot or glass wherein you mind to keep them; and well shaking the vinegar and sugar together in the glass wherein they were before, pour it upon the Cowslips, and so stirring them morning and evening (to make them settle) for three weeks, keep them for your use. 11 Violets, bugloss, Borage, Rosemary, Marigolds, Fennel. These are all to be used as you do your Cowslips: only of Fennel you must take the seeds when they are new put out of the pod. 12 To keep Broom flowers for Salads. Gather so many buds in one day (if you can) as you mean to keep, then take your pot, and lay first a lay of white salt in the bottom of it, and then a lay of Buds or flowers, than another of white salt, and so another of Flowers, till you have filled your vessel so full as you can thrust them down, let them stand one day, and if they shrink down, fill them up with flowers, and after fill it up with Verjuice, and lay a good deal of salt upon the top of it, and stop it up close. 13 To keep Barberies to garnish your meat, etc. Take the worst of them and boil them in fair water, and strain the liquor from them, and while the liquor is hot, put it into your Barberies, being clean picked, and stop them up: and if they mould much, wash them thoroughly in the liquor: then boil the liquor again and strain it, and let it cool, and then put it to your Barberies again. 14 To keep Artichokes for all the year The fittest time is about Michaelmas, and then according to the proportion of Artichokes you will keep, seethe such a quantity of water in a pot or pan, seasoning it so with white Salt, that it may have a reasonable taste; then put a fit quantity of white Salt into the water, and boil them together, and scum them well, then put a good quantity of good vinegar to them to make the liquor somewhat sharp, and boil it again. Then boil your Artichokes that you mind to keep, in another liquor, take them out of it, and let them cool; then set your first liquer again on the fire to boil, and scumming it throughly, let it cool again; when it is throughly cold, put it up in some Firkin, or large earthen pot, and put in your Artichokes to them handsomely for bruising, then cover them close from the air, and so keep them to spend at your pleasure. 15 To pickle Broom buds. Take as many Broombuds 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, than they be fit to eat. 16 How to pickle Cucumbers. Take the Cucumbers and wash them clean, and dry them clean in cloth; then take some water, vinegar, salt, fennel tops, and some dill 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 Cucumbers, 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. 17 To make a gallendine saw ce for a Turkey. Take some Claret wine and grated bread, and a sprig of Rosemary, a little beaten Cloves, a little beaten Cinnamon, and some sugar. Spoon meats. 18 The best Clouted Cream. Take eight pints of Milk warm from the Cow, set it on the fire, make it ready to boil; then pour it into bowls, and fleet it that night: if you would have it thick, put in a quart of Cream to it. 19 Another way for the same in a less proportion Take a quart of Cream or a pottle, set it in two dishes, on two Casingdishes of coals, and cover them with two other dishes: and as it heateth, uncover the Cream ever and anon, and with a spoon take off the film that riseth, and put it in another dish, and cover it again till more be risen, and take it still off, and let it so rise by leisure, the longer the better; when there will rise no more film, pour out the uppermost of the Cream into a Platter alone, and set it on a Chafingdish of coals, with a quick fire; then take the yolk of an egg or two, well beaten, and strain them with a spoonful of cold Cream, and a little Sugar and Rose water to season it, and put it in as soon as the Cream beginneth to boil up, and stirring them together sofely, let them have a walm or two, and put them in another dish to cool, and serve them. 20 To make the ordinary Clouted Cream. When you have taken your Milk from the Cow, set it on the fire presently in a broad vessel, and so keep it on the fire from morning till night, and be sure it seethe not all the while; then take it off the fire, and set it on a Board or Table, and so let it stand all night, and in the morning take off the Cream, and dish it at your pleasure. 21 To make Almond Milk. Take a rib of Mutton or Veal, or rather a Chicken, boil it in fair water, put thereto French Barley, a Fennel root, a Parsley root, Violet leaves, Straw berry leaves, and Cinquefoyle leaves, and boil them altogether till the meat be over boiled; then strain out the liquor from the rest: while they are boiling, blanche a proportion of Almonds, answerable to the liquor, beat them well in a clean stone Mortar, and then grind them therein with Rose water and sugar; and when they are well ground, put in all your liquor by little and little, & grind with them, till they be all well compounded, then strain it into a fair glass, and use it at your pleasure. 22 To make a Cullesse Take a Cock, bruise all his bones and put them into a pot of fair water, set it over a charcoal fire, boil it and scum it well; put therein French Barley, Fennel roots fliced, and the pith taken out, Parsley roots fliced, leaves of Violets, Straw berries, Lettuce and Succory; boil all these together till the Cock be boiled all to pieces: then take a fit proportion of blanched Almonds, grind them well with Sugar and Rose water, in a Stone Mortar, then put to them the Cock, bones and all, and beat him all to pieces in the Mortar, then put in all the broth by little and little, and compound them by beating, as in the Almond Milk, and so strain them out all into a fair Skillet; then put into it a fit quantity of large Mace and Cinnamon whole, but bruised, and alike of Ginger sliced; set it then upon the fire again, and let it boil half an hour, and keep it still with stirring, then letting it run thorough a clean cloth into a Pipkin, there keep it till you use it, and then warm it in a Porringer, and drink it. 23 The best way to make a Sack Posset. Take a dozen of eggs exceeding well beaten, put to them a pint of Sack, and stir them well, that it cured not; then put to it three pints of your best sweet Cream, half a pound of Sugar very finely beaten, and stirring them well together till the sugar be fully melted in them, strain it altogether into a Basin, big enough to receive it all: then set it in the Basin, on a pot of boiling water, keeping the pot boiling until the Posset be like a Custard, and as thick: then take it off, and keeping it till you think it be cool enough to eat, strew your beaten Spices well and thick upon it, and serve it. 24 A Sack Posset without milk. Take thirty Eggs, beat them so well, that you may take them up with a spoon, like as you do milk or broth; and while they are beating, take a quart of Sack, half a pound of fine sugar finely beaten, and a pint of strong Beer, and make them boil a very little while upon a soft fire; then take them off the fire and put the Eggs into them as soon as it comes off, and stirring them up well together, put them into a fit Basin to receive them, and covering them close with a dish; set them on a soft fire again, till they rise to a Curd; then take it off the fire, strew it with Cinnamon and sugar, and serve it. 25 An Almond Caudle. Blanch Jordan Almonds, beat them with a little small Ale, and strain them out with as much more Ale as you mind to make your Cawdel of: Then boil it as you do an Egg Cawdel, with a little Mace in it; and when it is off the fire, sweeten it with sugar. 26 To make the Dnsick Cream. Take your Cream, boil it with some Mace and Cinnamon in it, then take it off, cool it a little, and put in as much Rose water and sugar as will make it sweet, and give it a good taste; then put in as much Runnet as will be sufficient to make it run, and then dish it and serve it. 27 To make fresh Cheese in Cream. Take a pottle of good Milk as it comes from the Cow, and half a pound of blanched Almonds beaten very small, and make a thick Almond milk; with a pint of Cream strained, and a little before you go to dinner make it bloodwarm, season it with a little sugar, Rose water, and seared Ginger, and put to it a little Runnet; and when it is scummed, bread it up and whey it, and put it into a Mould, and press it with your hand, and when it is well wheyed, then put it into a dish with Cream: you may garnish it if you please, with a dozen of Waters made of fine flower, sugar and water. 28 A mess of fine Cream. Take a quart of Cream, set it on the fire, till it be ready to boil, then put into it seven yolks, and two whites of egga very well beaten together, and boil them (keeping them well stirred) till it be almost as thick as a Custard; then take it off the fire, and let it stand till the Whey be settled from it; then strain the thick of it thorough a cloth into a Basin, and making it as sweet as you please, with Rosewater and Sugar, dish it, scraping a little Sugar upon it. 29 To make French Frumenty. Boil your French Barley in two waters first, and then in the third, whereof you shall make your Frumenty: when it is almost boiled enough, put into it some yolks of eggs well beaten, and boil them a while: you must have your Jordan Almonds ready blanched and laid a good while in cold fair water, than beat them very small with a little Rose water, and strain their Milk from them, and put it into your Frumenty, when it is ready to take off the fire, or you may boil them a little while together; then take it off the fire, season it with some sugar and serve it. 30 How to make a Goosberry 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 small beaten with Role water; 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, put it in a broad dish, and let it stand till it be cold; thus it must be eaten. 31 How 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 thorough a canvas strainer, then put in a little Rose water, Sugar, and three whites of eggs, and stir them all together; put them in a skillet and stir them apace, else they will burn; let them stand and cool a little while, and take them off and put them in a glass. 32 To make pap of Barley. Take Barley and boil it in fair water softly until it begin to break; then 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 an handful of Almonds and grind them very well with your barley, and some of your liquor, so season it with sugar and a little Rose water, a little whole Mace and Cinnamon, and boil them well together. 33 The 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. 34 To make Spiced bread. Take two pound of Manchet paste, sweet Butter half a pound, Currants half a pound, Sugar a quartern, and a little Mace (if you will put in any) and make it in a loaf, and bake it in an Oven no hotter than for Manchet. 35 To make Buttered loaves. Take half a peck of fine flower, a pint or more of Yeast, the Yolks of twenty eggs, one pound of Butter, of Cloves and Mace half an ounce, of Cinnamon and Ginger one ounce, but the least part of Ginger, a little Pepper, let the spices be beaten very small; make Doughty of all these, and work them in pieces as big as Manchets, and bake them: when it is baked, pair away the Crusts, and slice them in Toasts, and steep them in clarified Butter in a fair Charger: then pour fine sugar powdered between every of them, and make them up like loaves. 36 To make Almond Butter. Blanch one pound of Almonds, or more or less as you please, lay them four hours in cold water; then stamp them with some Rose water as fine as you can, put them in a cloth, & press out as much milk as you can, and then if you think they be not enough, beat them and strain them again, till you get as much milk of them as you can; then set it on the fire till it be ready to boil, putting in a good quantity of Salt and Rosewater to turn it; after one boiling being turned, take it off, cast it abroad upon a linen cloth, being holden between two, then with a spoon take off the Whey under the csoth, so long as any will drop or run; then take so much of the finest Sugar you can get, as will sweeten it, and melt it in as much Rose water as will serve to dissolve it, put thereunto so much Saffion in fine powder as will colour it, and so steeping the Saffron and Sugar in Rose water, season your butter therewith when you make it up. CAKES. 37 To make Barberry Cakes. Pick Barberries, and plump them in scalding water, as you do to make Couserves, then take of your best ripest Apples you can get, and scald them very tender: then pair them and take the best and softest of them, and strain it with your Barberrie stuff, not too thin for fear of blacks going thorough: then dry your stuff in a dish, upon a Chafingdish of coals, and make your syrups after the same manner, that you do for Apricock Cakes, and when your syrup is boiled high enough, cool it a little before you put it into the platter, putting it in by a little at once, stirring it up continually: and so you shall be sure to have your stuff as thick, or as thin as you like best; then lay it upon your plates, and dry it as you do other Cakes, guessing at the quantity of your sugar, according to your own best liking. 38 To make a sweet Cake, and with it a very sweet water. Take Damask-Rose leaves, Bay-leaves, Lavender tops, sweer Marjorome tops, Ireos' powder, Damask powder, and a little Musk first dissolved in sweet water: put the Rose leaves and herbs into a Basin, and sprinkle half a quarter of a pint of Rose water among them; and stirring them all together, cover the Basin close with a dish, and let them stand so covered all night, and in the morning distil them: so shall you have at once an excellent sweet water, and a very fine sweet Cake to lay among your finest linen. 39 To make Almond Cakes. Take of Jordan Almonds one pound, beat them as you do for Almond milk, draw them thorough a strainer, with the yolks of two or three eggs; season it well with sugar, and make it into a thick batter with fine flower, as you do for Biscuit bread: then pour it on small Trencher plates, and bake them in an oven or baking pan; and these are the best Almond cakes. 40 To make a Cake. Take half a peck of flower, two pound and a half of currants, three or four Nutmegs, one pound of Almond paste, two pound of butter, and one pint of Cream; three spoonfuls of Rose water, three quarters of a pound of sugar, half a pint of Sack, a quarter of a pint of Yeast, six eggs; so make it and bake it. 41 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 i● doth come, then lay your cheese cloth into the vat, and take up your curd as fast as you can without breaking, and put it into your Var, 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 weight for one hour more, then turn him when he hath stood two hours, then lay three pound weight for one hour more; then take him out of the Vat, and let him lie two or three hours, and then salted him on both sides; when he is half enough, take a clean cloth and wipe him dry, then let him lie a day or a night, then put nettles under and upon him, and change them once a day: the Cheese will come to his eating in eight or nine days. 42 To make the Angelotta Cheese. The best time to make it, is in the midst of May: You must take your Milk as it comes from the Cow, not beating it at all, and put to it some Cream of the Evening Milk, and then put in your Runnet, as you do in other Cheeses; when the Cheese is come, Whey it, but break it not, but put it into your Vat as whole as you can, in the meat, not thrusting it too close at the first, but as it sinks down, fill it up again, and then shut it up close: and let it stand so one night, then take it out and lay it upon a board, casting salt upon it, and so let it lie a day or two, turning and salting it: then lay it in a Basket or a Flasket with long grass under it, and so let it dry as you do other Cheeses. 43 To keep Cherries all the year. Take the fairest Cherries you can get; but be sure they be not bruised; and take them and rub them with a linen cloth, and put them into a barrel of hay, and lay them in ranks; first laying hay in the bottom, and then Cherries, and then hay again: and then stop them up close that no air may come near them, and lay them under a Featherbed where one lieth continually; for the warmer they are, the better; yet near no fire: and this doing, you may have Cherries at any time of the year. FRIGASIES. 44 Frigasie of Chickens. Kill your Chickens, pull skin and feathers off together, cut them in thin slices, season them with thime and lemon minced, nutmeg and salt, an handful of sorrel minced, and then fry it well with six spoonfuls of water, and some fresh butter; when it is tender, take three spoonfuls of verjuice, one spoonful of sugar, beat it together, so dish it with sippets about. 45 Frigasie of Lamb. Cut your meat 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 an handful of Goosberries; shake it together, and dish it. 46 Frigasie of Rabbits. Cut your Rabbits in small pieces, and mince an handful of thyme and parsley together, and with a Nutmeg, Pepper and salt season your Rabbits; then take two Eggs and verjuice beaten together, and throw it in the pan, stick it, and dish it up in sipets. 47 Frigasie of Veal. Cut your meat in thin slices, beat it well with a rolling pin, season it with Nutmeg, Lemmon 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. Divers other ways to dress Flesh. 48 How to boil a Capon handsomely. Take the fat end of a neck of mutton, and cut it into two or three pieces, making one piece of two or three bones; and boil these with your Capon: and of herbs, take an handful of parsley, as much thime, and half as much Endive, and bind them up in a bunch together, and boil them with you Capon; when it is boiled enough, season it with Salt and Verjuice: then take a deep dish, and cut into it sops of a fine stolen Manchet, and scald them with the fat which cometh off the Capon and Mutton: You must boil ready in a Pipkin or some skillet, half a pound of choice plunes, till they be well and plump, but not over boiled: and when you serve up your Capon, garnish the dish sides with your Prunes, and lay them thick upon your Capon. You may also boil some marrow with your prunes, and lay it on your Capon. 47 To roast a shoulder of Mutton with Lemmons. Take a Shoulder of Mutton half roasted, cut off most of the meat thereof in thin slices into a fair dish, with the gravy thereof, put thereto about the quantity of a pint of claret wine, with a spoonful or two at most of the best Wine vinegar: season it with Nutmegs and a little Ginger: then pair off the rinds of one or two good Lemons, and slice them thin into the Mutton, when it is almost well stewed between two dishes, and so let them stew together two or three walmes: when they are enough, put them in a clean dish, and take the shoulder blade (being well broiled on a Gridiron) and lay it upon the meat, garnishing your dish with some slices and rind of the Lemons, and so serve it. 50 To make Veal Toots or Olives. Take the Kidney of a loin of Veal roasted, with a good deal of the fat, and a little of the flesh, mince it very small, and put to it two eggs, one Nutmeg finely grated, a good quantity of Sugar, a few Currants, a little Salt, stir them well together, and make them into the form of little Pasties, and fry them in a pan with sweet Butter. 51 To make very fine Sausages. Take four pound and a half of Pork, chop it small, and put to it three pound of Beef Suet, and chop them very small together; then put to them a handful of Sage finely shred, one ounce of Pepper, one ounce of Mace, two ounces of Cloves, a good deal of Salt, eight eggs very well beaten before you put them in: then work them well with your hand till they be throughly mingled, and then fill them up. Some like not the eggs in them: it is not amiss therefore if you leave them out. 52 To make Brawn eat tender and delicate. Put collars of Brawn in Kettles of water or other apt vessels, into an oven heated as you would for household bread; cover the vessels, and so leave them as long in the Oven as you would do a batch of bread. A late experience amongst Gentlewomen, far excelling the old manner of boiling Brawn in great Kettles. Quere, if putting your liquor hot into the vessels, and the Brawn a little boiled first, by this means you shall not give great expedition to your work? 53 To boila Capon in white broth. Boil your Capon by itself in fair water, then take a ladle full or two of mutton broth, and a little white wine, a little whole Mace, a bundle of sweet herbs, and a little marrow; thicken it with Almonds, season it with sugar and a little verjuice; boil a few Currants by themselves, and a Date quartered, (left you discolour your broth) and put it on the breast of your Capon, Chicken, or Rabbit: If you have no Almonds, thicken it with Cream or with yolks of eggs: Garnish your dishes on the sides with a Lemon sliced, and sugar. 54 To roast a shoulder of Mutton with Oysters When you open the Oysters, save the liquor; then season them with pepper, and a little cloves and mace, and herbs finely chopped, and the yolks of two or three eggs chopped small, and some currants perboiled a little; then 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 a shoulder of mutton. When your oysters are opened you may perboil them in their own liquor, then take them out and season them. 55 To boil a Mallard with 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. 56 To stew a Mallard. Roast your Mallard half enough, then take it up, and cut it into 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 lettuce; let them stew one hour, than season it with pepper and salt, and a little verjuice, then serve it. 57 To souse a young Pig. Take a young pig being scalded, boil it in fair water and white wine, put thereto bay leaves, whole Ginger and Nutmegs quartered, a few whole Cloves; boil it throughly, and leave it in the same broth in an earthen pot. 58 To roast a Pig with a Pudding in his belly. Flay a fat Pig, truss his head looking over his back; then 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 out the juice of a Lemon; when you are ready to take it up, take four or five yolks 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 an hard egg minced, and serve it hot. PUDDINGS 59 How 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 beese suet minced small, raisins in 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. 60 To make a Haggesse Pudding Take a fat Haggesse; perboil it well, take out the Kernels, shred it small, and temper it with a handful or two of grated Manchet, then take three or four Eggs well beaten, Rosewater and Sugar, Cloves, Nutmegs, Cinnamon, Mace, very finely beaten, Currans and Marrow good store, temper them all together, with a fit quantity of Cream, being first moderately seasoned with Salt. 61 To make the best white Puddings. Take a pound of Almonds, blanche them, stamp them, putting in a little milk sometime to them in the stamping: then put to them three handfuls of fine flower, or as much grated bread first baked in an oven; six eggs well beaten, a good deal of marrow cut in little pieces: season them with Nutmegs and Sugar, three spooufuls of Rose water and a little salt: temper them all together with as much Cream as will serve to wet or mingle them, and so fill them up. 62 A Rice Pudding. Take thin Cream, or good milk of what quantity you please, boil it on the fire with a little Cinnamon in it, and when it hath boiled a while, take out the Cinnamon, and put in Rose water and Sugar enough to make it good and sweet; then having your Rice ready beaten as fine as flower (and seared, as some do it) strew it in, till it be of the thickness of a hasty Pudding: then pour it into a dish, and serve it at the Table. 63 To make a fine Pudding in a dish. Take a penny white loaf and pair off all the crust, and slice it thin into a dish, with a quart of Cream, and set it to boil over a Chafing dish of coals till the bread be almost dry, then put in a piece of sweet butter, and take it off, let it stand in the dish till it be cold, then take the yolks of three eggs and the white of one, with some Rose water and sugar, and stirring them all together, put them into another dish well buttered, and bake it. 64 To make the best Puff-paste. Take two great handfuls of fine flower, the whites of two eggs, and one yolk, beat them a little together, with two spoonfuls of Rose water, and put them to the flower, and work it into the paste (with as much cold water as is fit) very well together: then rol it out like a Pastry, and take one pound of sweet butter, (beating it a little to make it soft) and lay it all over the Paste in little pieces, and fold it over, and well rol it out again, laying on more butter as you did before, till the butter all be wrought in, and if it be too soft, strew a little flower before you rol it all over: be very careful you rol it not too thin, lest the butter come thorough, for if it cleave to the Table it will not be good: Rol out a piece thin to lay in the bottom of a dish, or on a paper, and put on it Apples, or what you like best, and cover them over with some of the Paste, and cut it round about with Peakes, that it may rise up in the baking. Pies and Baked meats. 65 To make an Artichoke Pie Boil your Artichokes, take off all their leaves, pull out all the strings, leaving only the bottoms; then season them with Cinnamon and sugar, laying between every Artichoke a good piece of butter; when you put your Pie into the oven, stick the Artichokes with slices of Dates, and put a quarter of a pint of white wine into the Pie, and when you take it out of the oven, do the like again, with some butter, sugar and Rose-water, melting the butter upon some coals before you put it into the Pie. 66 To make a Neats-foot Pie. Take a Neats-foot, dry it in a cloth, then take it and shred it with Mutton Suet, as small as you think fit, putting in no seasoning but Nutmegs and sugar: and to every Pie almost a pound of Currants well picked, when you put it into the oven. And before you set it into the Oven, put in a quarter of a pint of white wine: and when you take it out, do the like again with a good piece of butter and sugat. 67 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 all together; pepper and salt according to your discretion, and a little sugar, mix these together: take a pound and a half of suet shred, and beat it small in a mortar; then lay a row of suet, and a row of beef, strew your spices beaten every lay, 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 paste. 68 A Calf's head Pie (for supper) Boil your Calf's head almost enough, cut it in thin s●ices all from the bone, season it with 3 beaten Nutmegs, a quarter of an ounce of pepper, and as much salt as there is seasoning; then take a handful of sweet herbs minced small, and two spoonfuls of sugar, and two or three Artichoke 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 Eringo roots, and a quarter of a pound of Currans; then put it into your pie, & 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. 69 A Lark Pie. Take three dozen of Larks, season them with four Nutmegs and half an ounce of Pepper, and a quarter of an ounce of beaten mace; then take Lombard tear-cat and fill their bellies if you will: if not, take half a pound of suet, and one pound of mutton minced, Raisins of the sun half a pound, and six apples, minced all together very small; then 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 apint of cream, two or three spoonfuls of Rose-water, three spoonfuls of sugar, one or two of verjuice; then make this into boles and put it into their bellies, and put the Larks into your Pie; then put 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 a caudle of butter, sugar, and white wine Vinegar, and put it into the Pie. 70 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 a quarter of a pound of Eringo roots, and preserved Lettuce, a sliced Lemon, four blades of Mace, three or four branches of preserved Barberries, and half a pound of Butter; then let it stand one hour in the Oven; then put a caudle made of white wine, verjuice, butter and sugar into the Pie when it comes out of the Oven. 71 A Pork Pie. Boil your leg of Pork, season it with Nutmeg, Pepper and salt; bake it five hours in a high round Pie. 72 How 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 in 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 liquor may mingle together: scrape on sugar, and serve it. 73 To bake Chucks of Veal. Perboil two pound of the lean flesh of a leg of Veal, mince it as small as grated bread, with four pound of beef suet; then season it with Biscay Dates and Caraways, some Rose-water, sugar, raisins of the Sun and currants; cloves, mace, nutmeg, and cinnamon; then mingle them all together, fill your Pies, and bake them. 74 To make Symbals. 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 Rose-water; then put in a quantity of coriander seed and Annis seed, then mould it up in that fashion you will bake it in. 75 To make Cracknels. Take five or six pints of the finest wheat flower you can get; to which you must put in a spoonful (and not above) of good Yeast: then mingle it well with butter, cream, rose-water, and sugar finely beaten, and working it well into paste, make it in what form you will, and bake it. TARTS 76 To make fine Pippin Tarts. Quarter, pair, core, and stew your Pippins in a pipkin upon very hot embers, close covered, a whole day, for they must stew softly: then put to them some whole Cinnamon, six Cloves, and sugar enough to make them sweet, and some Rose-water: and when they are stewed enough, take them off the fire, and take all the spice from them, and break them small like Marmelade: and having your coffins ready made, not above an inch deep, fill them with it, and lay on a very thin cover of Puff-paste, close and fit; so bake them, and serve them in cold: but you must take heed you do not overbake them. 77 How to make a Tart of Butter and Eggs. Take the yolks of sixteen Eggs, well parted from the whites, three quarters of a pound of Butter well clarified, and strain it twice or thrice in a fair strainer (seasoned with sugar and a little Rosewater) wherein spinach first a little boiled hath been strained, to make it green. Be sure your paste be well made, and whole, and so bake it up, and serve it. 78 A Tart of Strawberries. Pick and wash your Strawberries very clean, and put them in your paste one by another as thick as you can: then take Sugar, Cinnamon, and a little Ginger, finely beaten, and well mingled together, cast them upon the Strawberries, and cover them with the lid finely cut into Lozanges, and so let it bake a quarter of an hour, then take it out, and strewing it with a little Cinnamon and Sugar, serve it. 79 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. 80 A Tart of green Pease. Take green Pease, and seethe 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. 81 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. 82 To marble Beef, Mutton or Venison. Stick any of these with Rosemary and Cloves, then roast it, being first jointed very well, then baste 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, Cioves, Salt; when it hath boiled an hour, take it off and let it cool; then 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. 83 To marble Fish. Take Flounder, Trout, Smelts, or Salmon, Mullets, Makrel, or any kind of shellfish; wash them and dry them in 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 flices, and pepper and salt; when it hath boiled half an hour, take it off and let it cool; then put your fish into a vessel, cover it with liquor and spice, and stop it close. 84 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 in about a pint or a little more of Cream, and beat them again; then put in the juice of Spinnage 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; when 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. 85 To make excellent bottle Ale. Take two or three drops of the extracted oil of Sage, and mingle it with a quart of Ale; brewing the same well out of one pot into another; and this way a whole stand of Sage-Ale is very speedily made. The like is to be done with oil of Mace or Nutmegs: But if you will make a right Gossip's cup, that shall far exceed all the Ale that ever mother Bunch made in her life time; then in the bottling up of your best Ale, tun half a pint of white hippocras that is newly made, and after the best Receipt, with a bottle of Ale; stop your bottle close, and drink it when it is stolen. Some commend the hanging of roasted Oranges pricked full of cloves in the vessel of Ale, till you find the taste thereof sufficiently graced to your own liking. 86 The particulars of the hippocras made usually in London. Cinnamon one ounce, Ginger one ounce, Nutmegs half an ounce, Cloves, Coriander seed, long Pepper, of each one quarter of an ounce, bruise all these in an mortar; Sugar one pound, Rosewater a fit quantity; milk half a pint, Rosemary a little to lay in the bottom of the bag; a gallon of the pleasantest High-Country White wine. Some add to this a quantity of Galingal, and some Raisins of the Sun. JELLIES. 87 How to make a fine Crystal Jelly. Take a knuckle of Veal and four calves feet, and set them on the fire with a gallon of fair water, and when the flesh is boiled tender, take it out; then let the liquor stand still till it be cold; then take away the top and the bottom of that liquor, and put the rest into a clean pipkin, and put into it one pound of clarified sugar, four or five drops of oil of Cinnamon and Nutmegs, a grain of Musk, and so let it boil a quarter of an hour leisurely on the fire; then let it run thorough a Jelly-bag into a basin, with the whites of two eggs beaten; and when it is cold, you may cut it in lumps with a spoon, and so serve three or four lumps on a plate. 88 To make Jelly of Pippins. Take Pippins and pair them, and quarter them, and core them, lay them in water; and when you set them on the fire, shift them in another water, and put them in a skillet, and put in 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 tastes strong of the Apples, then take them off, and strain them thorough a canvas cloth gently, take to a pound of juice a pound of sugar, then 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, than 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 thorough a cloth: if you will have Orange pill, pair it thin that the white be not seen, and then lay them in fair water all night, then boil them in the water till the pill be soft; then put it into the syrup, and stir it about, and fill your glasses, and let it stand till it be cold; and than it is ready to eat. 89 To make a Jelly. Take either Veal, a Cock, or (which is best of all) Calf's feet, boil them well in one water, or as they call it, scald them till you can get off the skin and claws, so make them very clean, and let them cool. Then set on more water, and when it seetheth, put in the Calf's feet (which for these proportions may be four or six) and let them boil until they will Jelly, which you shall know by letting it stand till it be cold: when it is enough, strain the clearest from the other, and let the best stand till it be cold. Then an hour after set it on the fire again, and put to it a pint of white wine, and so much sugar as will make it sweet; two ounces of Cinnamon bruised in a Mortar, one ounce of Nutmegs, and the white of one Egg well beaten, and when it beginneth to boil, after they are put in, put in two or three spoonfuls of white-wine Vinegar: then make ready your white Cotton bag, and put in the bottom thereof a sprig or two of Rosemary; and while this is doing, set the liquor on the fire again, and when it beginneth to seethe, put in the white of one egg more well beaten first: then take it off the fire, and let it run thorough the Cotton bag, then take that which is run thorough, set it on the fire again; as soon as it seetheth, put in another white of an egg, and then let it run thorough the bag again: do so again the third time, after it is heated and clarified, and then it will be enough; then put it up in glasses well covered, and not in pipkins or gallipots: and keep it for your use. 90 A direction to make a Jelly. Take three Calves feet, flea and wash them very clean, take also a fleshy Pullet, or a piece of Veal, pick the fat away and put them into an earthen pan or basin, and to them so much water as will cover them, steep it therein two days & a night, changing the water, and bruising the flesh six or seven times a day, than put it into a clean brass pot, pour to it more than a gallon of fair water, keep it boiling and always scummed, till it come to the height of a Jelly, putting thereto first, when you see the liquor half wasted, more than a pint of white wine. When it is enough, strain it thorough a double linen cloth, let it stand till it be cold, when if you can see any fat, take it off lightly; then pour the Jelly into a basin, set it on a Chafingdish of coals, and put thereto of the finest sugar finely beaten so much as will sweeten it throughly, then take of Cinnamon scraped and gross beaten, half a pound, three Nutmegs, one ounce of white Ginger scraped and grossy bruised a little, and a very little— scraped and only broken, ten Cloves bruised a little, and a very little white salt, put to them the whites of eight eggs (new laid) lightly beaten together, stir them together till they be all throughly mixed, so let it boil softly till it taste of the spice, and in the places where it riseth in boiling, drop in here and there a spoonful of white wine vinegar, and lastly three spoonfuls of the best damask-Rose water; when you find it boiled enough, take a clean Jelly bag, put into the bottom of it, of Thime and Rosemary of each a branch, three branches of sweet Marjorome, a handful of Violets if they may be had: sprinkle the herbs and bag with good store of Damask-Rosewater, hang the bag near a good fire, and put therein your Jelly, taking great heed that no dust or smoke hurt it, and so let it run into a clean basin thorough your bag twice at least, than put it up in fittest sort for your use. LEACHES. 91 To make Leech of hippocras. Take one pint of hippocras, two ounces of Isonglas, six spoonfuls of Rose water, two grains of Musk, and four ounces of sugar candy, boil it leisurely upon a chafingdish of coals, then let it run thorough a Cotten bag into a basin; and when you serve it, cut it in what fashion you will with a spoon, knife, or otherwise; being coloured as you please. 92 To make fine white Leech of Almonds. Take half a pound of small Almonds, beat them and strain them with Rosewater and sweet milk from the Cow, put into it two or three pieces of large Mace, one grain of Musk, two ounces of Isonglas, and so boil it on a Chafingdish of coals, a quarter of an hour, till it will stand, which you shall try thus: Set a saucer on, or in a little cold water, so that none come into it, and put a spoonful of the Leech into it, and if you see that stand, take the other off the fire, than you may slice it in what fashion you please. 93 To make Leaches. Take a pottle or gallon of Milk, as you think fit: make it hot as it came from the Cow, then take a quantity of Almonds blanched and ground, answerable to the Milk, strain them with the milk, and seethe them with so much sugar as will sweeten it, and some bruised Nutmeg, Ginger, and Cinnamon, and a little Salt tied in a cloth with some Rose water, and one ounce or more of Isonglas, being washed and steeped before three or four hours in fair water: let them seethe altogether till it be so clammy that it will cut with a knife; then strain it thorough a cooler, that the Isonglas may be taken away, and the next day when it is cold, cut it in slices into a dish, and serve it. So you may make it red with red , yellow with Saffron, green with, etc. 94 The Cooks common white Leech. Take the Sinews of a Cow's heel, the flesh and fat cut away, slice them as thin as you can, and boil them in milk warm from the Cow, till it be stiff enough to cut, which you shall try with a spoon: then strain it thorough a cloth, and sweeten it with sugar and a spoonful or two of Rose water: then stir them well together with a spoon, and letting it stand till it be cold, slice it out in what form you list, and serve it. SWEETS. 95 To make sweet Bags to lay Linen in. Take Damask Rose buds, pluck them and dry the leaves in the shadow, the tops of Lavender flowers, sweet Margerome and Basil, of each a handful, all dried and mingled with the Rose leaves: Take also of Benjamin, Storax, galangal roots, and Ireos or Orris roots (twice as much of the Orris as of any of the other) beaten into fine powder; a piece of Cotton wool, wetted in Rose water, and put to it a good quantity of Musk and Ambergreee, made into powder, and sprinkle them with some Civit dissolved in Rosewater, lay the cotton in double paper, and dry it over a chafingdish of coals: Lastly take half a handful of Cloves and as much Cinnamon bruised, not small beaten, mix all these together, and put them up in your Bags. 96 Sweet bags to lay among linen. Take Orris, Cyprus, Galamus, Fusis, all of them gross beaten, and galangal roots, of each a handful, and as much of the small tops of Lavender dried, and put them into bags to lay among your clothes: you may put in a handful or two of Damask-Rose leaves dried, which will somewhat better the scent. 97 Cyprus powder. Take of Storax Calamint four ounces, Calamus Aromaticus two ounces; red Roses two ounces; of Marjorome and Rosemary flowers of each one ounce: Orange pill one ounce and a half, of Cloves and Lignum Rhodium, of each two drachms, and fine Musk twenty grains. Make all these into powder, and put it up into a bag fitting. 98 Powder of Violets. Take of sweet Ireos' roots one ounce, red Roses two ounces, Storax one ounce and a half, Cloves two drachms, Marjorome one drachm, Lavender flowers one drachm and a half, make these into powder, then take eight grains of fine Musk powdered also, put to it two ounces of Rose water, stir them together, and put all the rest to them, and stir them half an hour till the water be dried, then set it by one day, and dry it by the fire half an hour, and when it is dry, put it up into bags. 99 Cyprus Matches to burn in perfume Take of Willow wood made into Charcoal, one pound, of Benjamin two ounces, Storax liquida one drachm and a half, of Storax Calamint one ounce, Marjorome one ounce, Cloves one ounce, of fine Musk ten grains: beat them altogether into powder; then take of Quincy Draggagenty four ounces; put it in Rose water, and stir them well together, and let them stand a night and a day; then put all the aforesaid parcels to this Rose water, which must be no more than will make it into a Paste, and thereof make up your Matches in what form you list, and let them dry in the shadow, without fire or sun. 100 How to make a sweet water. Take a gallon of Wort, half a gallon of running water, of Lavender and Bay-leaves dried of each two handfuls, of Orris powder one ounce; put all these together in an earthen pot, let them stand one day and one night, stirring them often; the morrow after distil it, putting in a penny worth of Balm: and the water which cometh off the distilling will be very sweet. 101 To make a sweet powder. Take Orris half a pound, six pence; Cyprus, half a pound, ten pence; Calamus half a pound, eight pence; Fusis half a pound, twenty pence; Benjamin two ounces twelve pence, Musk powder twelve pence; grains one pound, eighteen pence. Total, seven shillings two pence. 102 Another for the same, Take Benjamin four ounces, two shillings; Storax Calaminta three ounces, two shillings; Fusis of Cloves three ounces, nine pence; fine Ireos six ounces, two pence; Santalum Citrinum three ounces, eighteen pence; Musk 20 grains, three shillings four pence; Civet ten grains, 20d. Total, eleven shillings five pence. 103 To make the Moss powder. Take of Moss that groweth upon a sweet Appletree, or a pippin tree, a good quantity, gathered betwixt the two Lady days, put the moss into a quart of Damask Rose water, stop the glass, set it before the fire, let it so remain one day and one night; then take it out and lay it on the bottom of a sieve, put it into an oven and dry it; beat it to powder: then take Benjamin, Storax Calaminta; Lignum aloes, of each one ounce; Musk, Ambergris, Civet, of each six ounces, beat all these in a mortar together, till they come to a powder, then mix it with the moss powder, and it will be a most excellent sweet powder. 104 To make a sweet Bal or powder. Take Cloves and Nutmegs, of each one ounce; Cinnamon and Benjamin, of either half an ounce; Calamus Aromaticus and white of each two ounces, beat every of them severally, and searce them into fine powder; and then beat them into a past with Rosewater. Take then Storax Calaminta two ounces, Labdanum one ounce, beat them in a mortar with Rose-water till they be well mixed: and then put the other Paste to them, and beat them together, till they be throughly mixed. Then take Ambergris, Musk and Civet of each four or six grains, bruise them, and mix them well together in a Saucer with a little Rose water; then put them to the other Paste, and work them well together, warming both the paste and your hands, very well with a chafingdish of coals well kindled standing by you, till you have very well incorporated them together: and then while the paste is warm, make it up into what assize or form you please. 104 To make Snow. Take a quart of thick Cream, and five or six whites of Eggs, a Saucer full of sugar finely beaten, and as much Rose water, beat them altogether, and always as it riseth take it out with a spoon: then take a loaf of bread, cut away the crust, set it in a platter, and a great Rosemary bush in the midst of it: then lay your Snow with a spoon upon the Rosemary, and so serve it. 105 To make a Junket. Take Ewes or Goat's milk; if you have neither of these, then take Cow's milk and put it over the fire to warm, then put in a little rennet 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. FINIS. The CONTENTS of the third Part. For Salads, etc. A Lemmon Salad. 181 To keep Clove Gillyflowers For Salads. ibid. To pickle Oysters. 182 To pickle Quinces. ibid. To keep Goosberries. 183 Purslane ibid. How to keep Cucumbers raw. ibid. To keep boiled Cucumbers. ibid. To pickle Cucumbers to keep all the year. 184 To keep Cowslips for Salads. ibid. Violets, bugloss, Borage, Rosemary, Marigolds Fennel. 185 To keep Broom flowers for Salads. ibid. To keep Barberies to garnish your meat, etc. ibid. To keep Artichokes for all the year 186 To pickle Broom buds. ibid. How to pickle Cucumbers. 187 To make a gallendine sauce for a Turkey. ibid. Spoon meats. The best Clouted Cream. 187 Another way for the same in a less proportion. 188 To make the ordinary Clouted Cream. ibid. To make Almond Milk. 189 To make a Cullesse ibid. The best way to make a Sack Posset. 190 A Sack Posset without milk. ibid. An Almond Caudle. 191 To make the Danfick Cream. ibid. To make fresh Cheese in Cream. bid A mess of fine Cream. 192 To make French Frumenty. ibid. How to make a Goosberry Fool. 193 How to make a Goosberry Custard. ibid. To make pap of Barley. 194 The Lady of Arundels' Manchet. ibid. To make Spiced bread. ibid. To make Buttered loaves. 195 To make Almond Butter. ibid. CAKES. To make Barberry Cakes. 196 To make a sweet Cake, and with it a very sweet water. ibid. To make Almond Cakes. 197 To make a Cake. ibid. To make a Slipcoat Cheese 198 To make the Angelotta Cheese. 198 To keep Cherries all the year. 199 FRIGASIES. Frigasie of Chickens. 199 Frigasie of Lamb. 200 Frigasie of Rabbits. ibid. Frigasie of Veal. ibid. Divers other ways to dress Flesh. How to boil a Capon handsomely. ibid. To roast a shoulder of Mutton with Lemons 201 To make Veal Toots or Olives. 202 To make very fine Sausages. ibid. To make Brawn eat tender and delicate. 203 To boil a Capon in white broth. ibid. To roast a shoulder of Mutton with Oysters ibid. To boil a Mallard with Cabbage. 204 To stew a Mallard. ibid. To souse a young Pig. ibid. To roast a Pig with a Pudding in his belly. 205 PUDDINGS How to make an Italian Pudding. 205 To make a Haggesse Pudding 206 To make the best white Puddings. ibid. A Rice Pudding. ibid. To make a fine Pudding in a dish. 207 To make the best Puff-paste. ibid. Pies and Baked meats. To make an Artichoke Pie. 208 To make a Neats-foot Pie. ibid. To bake Beef like red Deer. 209 A Calf's head Pie (for supper) ibid. A Lark Pie. 210 A Skerret Pie. ibid. A Pork Pie. 211 How to bake a Steak Pie. ibid. To bake Chucks of Veal. ibid. To make Symbals. 212 To make Cracknels. ibid. TARTS. To make fine Pippin Tarts. 212 How to make a Tart of Butter and Eggs. 213 A Tart of Strawberries. ibid. A Tart of Hips. ibid. A Tart of green Pease. ibid. To make a Tart of Wardens. 214 To marble Beef, Mutton or Venison. ibid. To marble Fish. ibid. To make a very good tansy. 215 To make excellent bottle Ale. ibid. The particulars of the hippocras made usually in London. 216 JELLIES. How to make a fine Crystal Jelly. ibid. To make a Jelly of Pippine. 217 To make a Jelly. 218 A direction to make a Jelly. 219 LEACHES. To make Leech of hippocras 220 To make fine white Leech of Almonds. 221 To make Leeches ibid. The Cooks common white Leech. 222 SWEETS. To make sweet Bags to lay Linen in. ibid. Sweet bags to lay among linen. 223 Cyprus powder ibid. Powder of Violets. ibid. Cypress Matches to burn in perfume. 224 How to make a sweet Water. ibid. To make a sweet Powder. ibid. Another for the same. 225 To make the Moss Powder ibid. To make a sweet Ball or powder. ibid. To make Snow. 226 To make a Junket. ibid. FINIS. Books Printed for William Lee. D. Pakeman. Ga. Bedell. REports of certain Cases, Arising in the several Courts of Record, at Westminster, in the Reigns of Qu. Elizabeth, King James, and the late King Charles; with the resolutions of the Judges of the said Courts, upon debate, and solemn Arguments. Collected, and lately reviewed by Justice Godbold: in Quarto. The Touchstone of common assuraences, by William Sheppard Esquire; in Quarto. 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