A BOOK OF Fruits & Flowers. SHOWING The Nature and Use of them, either for Meat or Medicine. AS ALSO: To Preserve, Conserve, Candy, and in Wedges, or Dry them. To make Powders, Civet bags, all sorts of Sugar-works, turned works in Sugar, Hollow, or Fruitages; and to Pickle them. And for Meat. To make Pies, Biscat, Maid Dishes, Marchpanes, Leeches, and Snow, Craknels, Caudles, Cakes, Broths, Fritter-stuffe, Puddings, Tarts, Syrupes, and Salads. For Medicines. To make all sorts of Poultices, and Serecloaths for any member swelled or inflamed, Ointments, Waters for all Wounds, and Cancers, Salves for Aches, to take the Ague out of any place Burning or Scalding; For the stopping of sudden Bleeding, curing the Piles, Ulcers, Ruptures, Coughs, Consumptions, and killing of Warts, to dissolve the Stone, killing the Ringworm, Emroids, and Dropsy, Pain in the Ears and Teeth, Deafness. Contra vim mortis, non est Medicamen in hortis. LONDON: Printed by M. S. for Tho: Jenner at the South entrance of the Royal Exchange, London. 1653. Of Lemmons. lemon at the end of a branch with two leaves Lemmon 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 shugar, to a reasonable thin Syrup, pour it upon them into your glass, and keep them for your use. To Preserve Oranges or 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 the Syrup to his thickness, and put them in galley pots or glasses, to keep all the year, and this is the best way to Preserve Oranges, Lemons, or Citrons. To make Past of Lemmons. Take half a dozen of thick-rined Lemmons, 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 two pound of Shugar to it, 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, and it will endure all the Year. Sweet Bags to lay amongst Linen. Take Orris, Cypris, Calamus, Fusis, all of them gross beaten, and Gallingall roots, of each a handful, and as much of the small tops of Lavender, dried, and put them into bags to lay among your . You may put in a handful or two of Damask Rose leaves dried, which will somewhat better the scent. Medicines made of Lemmons. To take away the Spots, or red Pimpels of the face. Take half a pint of rain water, and half a pint of good Verjuice, seethe it till it be half consumed, then whilst it boils fill it up again with juice of Lemmon, and so let it seethe a pretty while; then take it from the fire, and when it is cold put to it the whites of four new laid Eggs, well beaten, and with this water anoint the place often. A 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 Balm, 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 Lemons, 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 of the Moon, three days before, and three days after. To roast a Shoulder of Mutton with Lemmons. Take a Shoulder of Mutton half roasted, out 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 rines 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 warms, when they are enough, put them in a clean dish, and take the shoulder blade being well broiled on a grid-iron, and lay sit upon your meat, garnishing your dishes with some slices and rinds of the Lemons, and so serve it. To Boil a Capon with Oranges and Lemons. Take Oranges and Lemons peeled, and cut them the long way, and if you can, keep your cloves whole, and put them into your best Broth of Mutton or Capon, with Prunes or Currants three or four days, and when they have been well sodden, cut whole Pepper, great Mase, a great piece of Suggar, some Rose-water, and either White wine, or Claret wine, and let all these seethe together a while, and serve it upon Sops with your Capon. A Lemmond Salad. Cut out slices of he peel of the Lemons, long ways, a quarter of an inch one piece from another, and then slice the Lemons very thin, and lay them in a dish cross, and the peeles about the Lemons, and scrape a good deal of Suggar upon them, and so serve them. Of Quinces. The best way to Preserve Quinces. 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, 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 upward as near as you can, for fear of breaking, and when they are so tender that you may thrust a rush through 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. A special Remembrance in doing them. When you Preserve Quinces, or make Marmalade, 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 , and put the same into the Marmalade, or preserved Quinces, when they are well scummed, but put not so much into your Quinces, as into the Marmalade, for it will Jelly the Syrup too much; put six or seven spoonfuls of Syrup into the Jelly. Before you put it into the Marmalade, you must boil your Quinces more for Marmalade, then to preserve your Quinces, and least of them 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. To Pickle Quinces. Boil your Quinces that you intent to keep, whole and unpared, quinces attached to a branch; examples of letter Q in Roman, Syriac, Arabic, Hebrew, and an unidentified alphabet Quince Qq Qq Qq Qq ܩ q ٯ ٯ q ך qof 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 coared, 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 thorough cold, and so keep them for your use close covered. 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 cand height, put in your Quince, and boil it to a past, 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. To make Printed Quidony of Quinces. Take two pound of Quinces, paired, coared, and cut in small pieces, and put them into a fair posnet, with a quart of saire 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 into a clean basin, than put it into a posnet, and let it boil 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 it on the back of a Spoon. Of Roses. 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 Margerom, and Basill, of each a handful, all dried and mingled with the Rose leaves, take also of Benjamin, Storax, Gallingall roots, and Ireos or Orris roots, twice as much of the Orris as of any of the other, beaten in fine powder: a piece of cotton wool wetted in Rose water, and put to it a good quantity of Murk and Ambergreace made into powder, and sprinkle them with some Civet dissolved in Rose water, lay the Cotten in double paper, and dry it over a chaffia dish 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 Bag. A very good Poultis 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, and thereto put two handfuls of dried red Rose leaves, and three ounces of Oil of Roses, boil all these together to the thickness of a Poultisse, 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 Poultisse 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. To make a sweet Cake, and with it a very sweet water. Take Damask Rose leaves, Bay leaves, Lavinder tops, sweet Marjerome 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 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, 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. 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 top close with past, and set it into a boiling pot of water, and let it boil one hour, then let it stand alone 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. 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 do 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 two drams, slice it, string it on a thread, hang it within the pot after the first shisting, and let it infuse within your Roses: Some use to boil the Rhubarb in the Syrup, but it is dangerous, the Syrup prgeth Choler and Melancholy. A Conserve of Roses. Take red Rose buds, clip of 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 Rose water 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 Galley pots or glasses; in like manner are the Conserverves of Flowers, of Violets, Cowslips, Marigolds, Sage, and Sea boise made. To Preserve Roses or any other Flowers. Take one pound of Roses, three pound of Sugar, one pint of Rose water, 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 a soft fire, that they may but simper for two or three hours, then while they are hot put them into pots or glasses for your use. How to Preserve Barbery's. First take the fairest Barbaries, 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 Barbaries let the Syrup boil a quarter of an hour more, then put in the Barbaries again, and let them boil a pretty while with the Syrup, then take them from the Syrup, and let them both stand till they be cold, and so put them up. To keep Barbaries to garnish your Meat. 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 Barbaries, being clean picked, and stop them up, and if they rose with leaves, thorns, and a rose hip A Rose mould much, wash them throughly in the liquor, then boil the liquor again, and strain it, and let it cool, than put it to your Barbaries again. Conserve of Barbaries. Take your Barbaries, pick them clean in fair branches, and wash them clean, and dry them on a cloth, then take some other Barbaries, 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 in your branches of Barbaries into galley pots, or glasses, and fill it up with the cold Syrup, and so shall you have both Syrup, and also Barbery's, to use at your pleasure. Of Almonds. To make Almond Biscate. Steep one pound of Almonds so long in cold water, till they will blanche, than put them in Rose-water, 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 through a Searce, take the whites of six Eggs beat 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 an Oven, with a flack fire. 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 Fennill root, a Parsley root, Violet leaves, Strawberry leaves, and Cinquefoyle leaves, and boil them all together, 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 Morter, 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, and grind with them till they be all well Compounded, and then strain it into a fair glass, and use it at your pleasure. An approved Medicine for the running of the Reins. Make Almond Milk of Plantine water, or else boil Plantine in the liquor whereof you make your Almond Milk, take a quart of it, and put thereto three spoonfuls of Lentive 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 in the 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. 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 por 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. A Barley Cream to procure sleep, or Almond Milk. Take a good handful of French Barley, wash it clean in warm water, and boil it ina 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 Bourage, Buglos, 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, Citralls, and Gourds, husked, of each half a quarter of an ounce, beat these seeds, and the Almonds together, in a stone mortar, with so much Sugar, and Rose-water as is fit, and strain them through 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 Poppey. An Ointment to kill the Worms in little Children. For stomach Worms, anoint the stomach with Oil of Wormwood, and the belly with Oil of sweet Almonds, for belly Worms take all of Wormwood, Oil of Savine, and the Powder of Aloe Cicatrina, finely beaten, anoint the belly therewith, morning and evening. You must not use Savine in Medicines for Maiden Children, but in stead of Oil of Savine, take as much of an Ox's Gall. 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 matrow cut in little pieces, season them with Nutmeg and Sugar, three spoonfuls 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. 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 Caudle of, then boil it as you do an Egg Caudle, with a little Mace in it, and when it is off the fire sweeten it with Sugar. To make fine white Leech of Almonds. Take half a pound of small Almonds, beat them, and strain them with Rose water, and sweet Milk from the Cow, and put into it two or three pieces of large Mace, one grain of Musk, two ounces of Isinglasse, and so boil it in a Chafin-dish of coals, a quarter of an hour, till it will stand, which you shall try thus, set a saucer 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. 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, and press out as much Milk as you can; 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 they be ready to boil, putting in a good quantity of Salt and Rose-water, 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 cloth, 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 thereto so much Saffron 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. olives and leaves on a branch Olives' To make Almond Cakes. Take of Jordan Almonds, one pound, beat them as you do for Almond milk, draw them through 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. 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 Morter, till they come to Past, putting now and then a spoonful of Rose water to them, to keep them from Oiling, when they are beaten to fine past, take half a pound of Sugar finely beaten and searsed, put it to your past, 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. To make a Marchpine. Take a pound of small Almonds, blanche them, and beat them, as you do your past of Almonds, then drive it into a sheet of past, 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 O●en, when it is enough, take it forth, and Ice it with an Ice made of Rose-water and Sugar, as thick as batter, spread it on with a brush of bristles, or with feathers, and put it in the Oven again, and when you see the Ice rise white and dry, take it forth, and stick long comfits in it, and set up a staddard in the midst of it, so gilled it, and serve it. To make White-Broth with Almonds. First look that the Meat be clean washed, and then set it on the fire, and when it boileth, scum it clean, and put some salt into the pot, then take Rosemary, Time, Hyssop, and Marjerome, bind them together, and put them into the pot, then take a dish of sweet Butter, and put it also into the pot amongst the meat, and take whole Mase, and bind them in a cloth, and put them into the pot, with a quantity of Verjuice, and after that take such a quantity of Almonds as shall serve turn, blanche them, and beat them in the Mortar, and then strain them with the broth when your Meat is in, and when these Almonds are strained put them in a pot by themselves, with some Sugar, a little Ginger, and also a little Rose water, then stir it while it boil, and after that take some sliced Oranges without the kernels, and boil them with the broth of the pot, upon a chafin-dish of coals, with a little Sugar, and then have some Sipits ready in a platter, and serve the meat upon them, and put not your Almonds in till it be ready to be served. part of strawberry plant with leaves, stems, flowers, and berries Strawberries Of Strawberries. A Tart of Strawberries. PIck and wash your Strawberries clean, and put them in the past 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 Straw Berries, and cover them with the lid finely cut into Lozenges, and so let them bake a quarter of an hour, then take it out, strewing it with a little Cinnamon, and Sugar, and so serve it. Of Hartichoakes. How to make a Hartichoake Pye. Boil your Hartichoakes, take off all the leaves, pull out all the strings, leaving only the bottoms, than season them with Cinnamon, and Sugar, laying between every Hartichoake a good piece of Butter, and when you put your Pie into the Oven, stick the Hartichoakes 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, and sugar, and Rose-water, melting the butter upon some coals, before you put it into the Pye. To keep Hartichoakes for all the year. The fittest time is about Michaelmas, and then according to the proportion of Hartichoakes you will keep, seethe a quantity of water in a pot or pan, seasoning it so with white salt that it may have a reasonable taste, than 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 parboil your Hartichoakes that you mind to keep, in another liquor, take them out of it, and let them cool, than set your first liquor 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 Hartichoakes to them handsomely, for bruising them; then cover them close from the air, and so keep them to spend at your pleasure. To Preserve Hartichoakes. Heat water scalding hot first, then put in your Hartichoakes, and scald them, and take away all the bottoms, and leaves about them, then take Rose water and Sugar and boil them alone a little while, then put the Hartichoakes 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. To make a maid dish of Hartechoakes. Take your Hartichoakes and pair away all the top, even to the Meat, and boil them in sweet Broth till they be somewhat tender, then take them out, and put them in a dish, and seethe them with Pepper, Cinnamon, and Ginger, than put them in the dish you mean to bake them in, and put in marrow to them good store, and so let them bake, and when they be baked, put in a little Vinegar and Butter, and stick three or four leaves of the Hartichoakes in the dish when you serve them up, and scrape Sugar upon the dish. OF MEDICINES. An Excellent Medicine or Salve for an Ache coming of cold, easy to be made by any Country Housewife. Take of good Neats-foot Oil, Honey, and new Wax, like quantities, boil them all 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 it 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. To eke 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 galley pot, and two or three times anoint the place grieved with a spoonful or two thereof, probat. For the Ague in Children, or Women with Child. Take Venice Terpentine, 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 Nutmeg grated, bind this upon the wrists an hour before the fit comes, and renew it still till the fit be gone. To strengthen the Back weak or diseased. 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, boiling 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. For a Pain or Ache in the Back. Take Nepe, Archangel, Parsley, and clary, of each half a handful, wash them clean, and cut them small, and then 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 Herbs, fry them all together, 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 Parsley washed, not cut, or Clary leaves alone, and pouring the yolks of the Eggs upon them, so fry them, and eat them. For a sudden Bleeding at the Nose. Burn an Eggshell in the fire till it be as black as a coal, than beat it to fine powder, and let the party snuff it up into his Nostrils. A Medicine for Burning or Scalding. Take Madenwort, stamp it, and seethe it in fresh Butter, and therewith anoint the place grieved presently. For the Canker in women's Breasts. Take Goose-dung, and Celedonie, stamp them well together, and lay it plasterwise to the sore, it will cleanse the Canker, kill the worms, and heal the sore. For the Canker in the Mouth. Take the juice of Plantain, Vinegar, and Rose water, of each a like quantity, mingle them together, and wash the mouth often with them. 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 past, and fill the hole of the Tooth therewith, and leave it there, changing it every two hours, and the Tooth will fall out. To take away the cause of the pain in the Teeth. Wash the mouth two or three times 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. For a Consumption. Take Ash-keyes 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 pull off the out side, 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, or Ass' milk, which is best, being drunk warm morning and evening, is the most sovereign Medicine for it. An excellent Medicine for the Cough of the Lungs. Take Fennell 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 Licorice if you can, two or three good sticks scraped and sliced, Aniseed cleaved and bruised, two good spoonfuls, two or three Parsley roots scraped, and the pith taken out, and twenty leaves of Foale-foot, boil all these in three pints of Hyssop water, to a pint and half, then strain it out into a glass, putting to it as much white Sugar-candy as will make it sweet, 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 nor after. Of Violets. The use of Oil of Violets. Oil of Violets, Cammomile, Lilies, Elder flowers, Cowslips, Rue, Wormwood, and Mint, are made after the same sort; Oil of Violets, if it be subbed about the Temples of the head, doth remove the extreme heat, assuageth the head Ache, provoketh sleep, and moisteneth the brain; it is good against melancholy, dullness, and heaviness of the spirits, and against swell, and sores that be overhot. The Syrup of Violets. Take fair water, boil it, seum it, and to every ounce of it so boiled and scummed, take six ounces of the blue of Violers, only shift them as before, nine times, and the last time take nine ounces of Violets, let them stand between times of shifting, 12 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 Conserves are of the same effect. The use of Conserve of Violets and Cowslips. That of Cowslips doth marvellously strengthen the Brain, preserveth against Madness, against the decay of memory, stoppeth Headache, and most infirmities thereof; for Violets it hath the same use the Syrup hath. sprig of violet flowers Violets To make Paste of Violets, or any kind of Flowers. Take your Flowers, pick them, and stamp them in an Alabaster mortar, then steep them two hours in a sauser of Rose-water, after strain it, and steep a little Gum Dragon in the same water, then beat it to past, 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, than any printed colour. Powder of Violets. Take sweet Ireos' roots one ounce, red Roses two ounces, Storax one ounce and a half, Cloves two drams, Marjerome one dram, Lavinder flowers one dram 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. A good Plaster for the Strangury. Take Violets, and Hollyhokes, and Mercury, the leaves of these Herbs, or the seeds of them, also the rind of the Eldern tree, and Leydwort, of each of these a handful, and beat them small, and seethe them in water, till half be consumed, and put thereto a little oil Olive, and make thereof a plaster, and lay it to the sore and reins; also in the summer thou must make him a drink on this manner, take Saxifrage, and the leaves of Eldern, five leaved grass, and seath them in a pottle of staile Ale, till the half be wasted, then strain it, and keep it clean, and let the sick drink thereof first and last, and if you lack these herbs because of winter, then take the roots of five-leaved grass, and dry them, and make thereof a powder, then take Oyster-shells, and burn them, and make powder also of them, and mingling them together, let the sick use thereof in his pottage, and drink, and it will help him. A Medicine for sore blood-shotten, and Rhuematick eyes. Take ground Ivy, Daises, and Celedony, of each a like quantity, stamp and strain out the juice out of them, and put to it a little brown Sugar Candy dissolved in white Rose-water, and drop two or three drops of this liquor at one time into the grieved eye, with a feather, lying upon the back when you do it an hour after, this is a most approved Medicine to take away all Inflammations, Spots, Webs, Itches, Smarting, or any grief whatsoever in the eyes. A Glister to open and loosen the Body being bound, which may safely be administered 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, and two spoonfuls of Honey, and a little salt; then make it luke warm, and so minister it. To cleanse the head, and take the Ache away. Chew the root of Pellitory of Spain, often in the mouth. 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 Butter as will make it into the form of Ointment, and herewith anoint the place grieved, twice a day. An Ointment for a Rupture. Take of Sanicle two handfuls, of Adder's tongue, Doves foot, and Shepherd's purse, of each as much, of Limaria one handful, chop them somewhat small, and boil them in Deers sevet, until the Herbs do crumble, and wax dry. A Barley Water to purge the Lungs and lights of all Diseases. Take half a pound of fair Barley, a gallon of running water, Licorice half an ounce, Fennel seed, Violet leaves, Parsley seed, of each one quarter of an ounce, red Roses as much, Hyssop and Sage dried, a good quantity of either, Heart's tongue twelve leaves, a quarter of a pound of Figs, and as many Raisins, still the Figs and Raisins, put them all into a new earthen pot, with the water cold, let them seethe 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. To Cure the Diseases 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. To kill Warts: an approved Medicine. Take a Radish root, scrape off the outside of it, and rub it all over with salt, then set it thus dressed upright in a saucer, or some other small dish, that you may save the liquor that 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. For the Piles. Set a Chasin-dish of coals under a close stool chair, or in a close-stool case, 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. A Medicine for the Piles. Take a little Orpine, Hackdagger, and Elecampane, stamp them all together with Boars grease, into the form of an Ointment, and say them to the place grieved. A Diet for the Patient that hath Ulcers or Wounds that will hardly be Cured with Ointments, Salves, or Plasters. Take one pound of Guaicum, boil it in three pottels 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 be thus used, put into the same vessel where the former was made, to the Guaicum that is left, three pottels of Ale, and not Whey, let it boil to the one half, let him drink thereof at all times, and at his meal, which must be but one in a day, and that so little, that he may rise hungry. Thus he must do for five days together, but he must first be purged. sprig of cowslip flowers and buds Cowslips Of Cowslips. 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 the head. The use of the Oil of Wormwood, and Oil of Mint. Oil of Wormwood is good for strains and bruises, and to comfort the stomach; it is made of the green Herb, as are the Oil of Cammomile, Rue, and Mint, are made. Oil of Mint comforteth the stomach, overlayed or weakened with Casting, it doth drive back, or dry up Weomend breasts, and doth keep them from being sore, being therewith anointed. Syrup of Cowslips. Instead of running water you must take 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. To keep Cowslips for Salates. 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 podds, and cut off the green knobs at the lower end, put them into the 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. To Conserve Cowslips. Gather your Flowers in the midst of the day when all the dew is off, then cut off all the white leaving none but the yellow blossom so picked and cut, before they whither, weigh out ten ounces, taking to every ten ounces of them, or greater proportion, 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. 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 steffe, and newly used, your Manus Christi must boil a good while, and be kept with good stirring. A Medicine to break and heal sore breasts of Women, used by Midwives, and other skilful Women in London. Boil Oatmeal, of the smallest you can get, and red Sage together, in running or Conduct water, till it be thick enough to make a Plaster, and then put into it a fit proportion of Honey, and let 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 Terpentine as will make it thick enough to spread, then spreading it on some soft leather, of 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. A Medicine that hath recovered some from the Dropsy, whom the Physician hath 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. An especial Medicine for all manner of Poison. Take Hemp seed, 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 Goat's 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 two hours; do the like at night, and use it so three days, and it will kill and overcome any poison. Doctor Lewin'sVnguentum Rosatum, good for the heat in the Back. Take a certain quantity of Barrowes grease, Oil of sweet Almonds, and Rose-water, either red or damask, of each a like quantity, but of neither so much as of the Hogs 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. Of Beanes. To defend Humours. TAke Beanes, the rind or the upper skin being pulled off, bruise them, and mingle them with the white of an Egg, and make it stick to the temples, it keepeth back humours flowing to the Eyes. To dissolve the Stone, which is one of the Physician's greatest secrets. Take a peck of green Beane 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 another quart of water after this manner, and then Distil another proportion of Bean cod's alone, and use to drink oft these two Waters; if the Patient 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. Vnguentum Sanativum. Take of Terpentine one pound, Wax six ounces, Oil of Commomile part of a bean plant with two pods (or one pod split open?) and a blossom Beanes half a pint, put all these together in a pan, and put to them a handful of Cammomile, 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. A Serecloath for all Aches. Take Rossen one pound, Perrossen a quarter of a pound, as Mastic and Dear suet the like, Turpentine two ounces, Cloves bruised, one ounce, Mace bruised, two ounces, Saffron two drams, boil all these together in Oil of Cammomile, and keep it for your use. An Ointment 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. An Ointment for the Sciatica. Roost a handful or two of Onions, and take Neats-foot Oil, and Aqua vitae, of each a pint, stamp, or rather boil all these together to an Oil, or Ointment, and strain it into a galley pot, and therewith anoint the place grieved as hot as you can endure it, morning and evening. A Water to drive away 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 thereof at a time fasting, and let him fast an hour and an half after, and keep himself very warm in his bed, or otherwise. An excellent Conservative 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 drams, mingle them well together, and eat thereof to bed ward, the quantity of a hazel nut; this doth expel all windnesse of the stomach, expelleth raw humours and venomous vapours, causeth good digestion, drieth the Rheum, strengtheneth the memory and sight. An Ointment for any wound or sore. 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 Bees-wax, melt them together, stirring them well, and put to them one ounce of the 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 galley pot, 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. An excellent Ointment for any Bruise or Ache. Take two pound of May Butter purified, pour it out from the dregs, and put to it of Broome flowers and Elder flowers, of each a good handful, so clean picked that you use nothing but the leaves, mix them all together 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 galley pot, and keep it for your use. 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. An approved good drink for the Pestilence. Take six spoonfuls of Draggon-water, two good spoonfuls of Wine-Vineger, two penny weights of English Saffron, and as much Treacle of Gone, as a little Walnut, dissolve all these together upon the fire, and let the Parient drink it blood warm, 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 straight ways appear, which you shall draw out with a Plaster of Flos Vnguentorum. For the Rheum in the gums or teeth. Boil Rosemary in fair water, with some ten or twelve Cloves, shut, 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 some glass, and wash the mouth there with morning and evening; this will take away the Rheum in short time; and if you boil a little Mastic therewith, it is the better. For the Emroids. Take Egremony and bruise it small, and then fry it with Sheep suet, and Heney, of each a like quantity, and lay it as hot as you can suffer it to the Fundament, and it will heal very fair and well. An approved medicine for the Dropsey. Take the Herb called Bitter sweet, it grows in waters, and bears a purple flower, slice the stalks, and boil a pretty deal of them in White-wine, drink thereof first and last, morning and evening, and it will cure the Dropsey. A Powder for Wounds. Take Orpiment, and Verdigreese, of each an ounce, of Vitriall burned till it be red, two ounces, beat each of them by itself in a brazen Mortar, as small as flower, then mingle them all together, that they appear all as one, and keep it in bags of leather, well bound, for it will last seven years with the same virtue, and it is called Powder peerless, it hath no peer for working in Chirurgery, for put of this powder in a wound where is dead flesh, and lay scraped lint about it, and a Plainer of Disklosions next upon it, and it will heal it. An approved Medicine for the Green sickness. Take a quart of Claret wine, one pound of Currants, and a handful of young Rosemary crops, and half an ounce of Mace, seethe these to a pint, and let the Patient drink thereof three spoonfuls at a time, morning and evening, and eat some of the Currants also after. A Medicine for a Pleurisy, Stitch, or Wind, offending in any part of the Body. Gather the young shutes of Oak, after the fall of a Wood, and picking out the tenderest and softest of them, especially those which look redest, bind them up together in a wet paper, and roast them in hot embers, as you do a Warden, whereby they will dry to 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 after noon, 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. An approved Medicine for the Gout in the feet. Take an Ox's 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 aloaths about it, to keep it warm so long as can be. Use this 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. For one that cannot make water. Take the white strings of 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 through a clean cloth, and drink thereof a quarter of a pint, somewhat warm, morning and evening, for three days, it will purge away all viscous or obstruction: stopping the passage of the water, probatum. To kill the Ringworm, and 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. To make a Water for all Wounds and Cankers. Take a handful of red Sage leaves, a handful of Selandine, as much Woodbine leaves, then take a gallon of Conduct water, and put the herbs in it, and let them boil to a pottle, and then straining the Herbs through a strainer, take the liquor and set it over the fire again, and take a pint of English Honey, a good handful of Reach Alum, as much of white Copperas tin beaten, a penny worth of Grains bruised, and let them boil all together three or four warms, and then let the scum be taken off with a feather, and when it is cold put it in an earthen pot or bottle, so as it may be kept close; and for an old Wound take of the thinnest, and for a green Wound, of the thickest, and having dressed them with this Water, cover the sore either with Veal, or Mutton, and skin it with Dock leaves. For a Swelling that cometh suddenly in man's Limbs. Take Harts tongue, Chersoyle, and cut them small, and then take dregs of Ale, and Wheat Bran, and Sheep's ' tallow melted, and do all in a pot, and seethe them till they be thick, and then make a Plaster, and lay it to the swelling. Of Apricocks. To dry Apricocks. TAke them when they be 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, and then of 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 off from the fire, and let them stand two days in the Syrup, then take them two apricots on a branch with several leaves Aprecocks out, and lay them on a fine plate, and so dry them in a Stove. 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 chasin dish of coals, and dry it above half an hour, then cooling it, stir into it a little Musk and Ambergreese finely beaten, and powdered, then pair your Quinces, 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 filver dish, and boil it therein till it grow dry, which you shall perceive by the rifing of it up, when it is thus well dried, take it off, let it cool, and strew on the Sugar, letting some other to strew it, till it be all throughly wrought in, then lay it out on glasses, plates, or prints of Flowers, or letters, an inch thick, or less as you please. 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 the Apricocks, and lay them in the Sugar, in your preserving pan all night, and in the morning set them upon hot embers till the Sugar be all melted, 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 be cold put them up in glasses or pots, which you please. Of Lilies. 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. To Candy all kind of Flowers as they grow, with their stalks on. Take the Flowers, and cut the stalks somewhat short, then take one pound of the whitest and hardest Sugar you can get, put to it eight spoonfuls of Rose water, and boil it till it will roll between your singers 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 upwards, set the sieve on the feet thereof, cover it with a fair linen cloth, and set a chafin-dish of coals in the midst of the stool underneath the sieve, and the heat thereof will run up to the five, and dry your Candy presently; then box them up, and they will keep all the year, and look very pleasantly. 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 that you will Candy, as Cinnamon, Ginger, Nutmegs, Rose huds, Marigolds, Eringo roots, etc. cover it, and stop it close with clay or paste, than put it into 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 come, keep it unstopped 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, and there let it remain one night, and your Candy will dry. This is the best way for rock Candy, making so small a quantity. The Candy Sucket for green Ginger, Lettuce, Flowers. 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 the Sugar to the height of Candy, for Flowers, and draw them through 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 Comfet-makers use and call Sucket Candy. Of Grapes. Syrup Gresta, or a Syrup of Unripe Grapes. Take a good basket full of unripe Grapes, set them three days in a vessel after they be gathered, stamp them, and strain out the juice out 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 through a woollen bag, and stand till it be clear in itself, then take of the clearest of it, seven pints, put thereto give 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 of great comfort to the stomach of Women being with child, it is a preservative against all manner of Venom, and against the Pestilence. OF PURGES. 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 Spermacaeti, 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 surest of all other Cures for this infirmity. The Ointment for the French Pox. Take Barrowes grease well tried from the films, beat it in a Mortar till it be small and fine, put thereto of Lethargy one ounce, of Mastic in fine powder two ounces, of Olibanum in powder, one ounce, of Oil of Spike one ounce, Oil of Paliolum one ounce, of Terpentine one quarter of a pound, beat all these together into a perfect Ointment, and therewith anoint these places. What place to anoint for the French Pox. The principal bone in the Nape of the Neck, without 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 Fatient close out of the air, and this used will make him whole in ten days by the grace of God. For a 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 hole of the ears or ears pained, as hot as they may be endured, and so bind them fast together on all night, and then if you find any pain in either or both ears, or any noise, put into the 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 dullness of and in many. Of Marigolds. A very good Plaster to heal and dry up a Sore or Cut suddenly. TAke of Marigold leaves, Porret blades or leaves, and Housleke, of all two handfuls, beat them all very small in a Mortar, and put to them the whites of two new-layd 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. 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. Of Cherries. A way to dry Cherries. Take three quarters of a pound of Sugar, and a pound of Cherries, their stalks and stones taken from them, than put a spoonful of clean water in the Skillet, and so lay a 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 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 Syrup 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 no dew fall on them by any means, but in the evening set them in some warm Cupboard. 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 galley pot while they are warm; you may if you will, put two or three spoonfuls of Rose-water to them. To make all manner of Fruit Tarts. You must boil your Fruit, whether it be Apple, Cherry, Peach, Damson, Pear, Mulberry, or Coddling, in fair water, and when they be boiled enough, put them into a bowl, and bruise them with a ladle, and when they be cold strain them, and put in red wine, or cherries (two pairs and one single) on a branch with four pairs of leaves Cherries Claret wine, and so season it with sugar, cinnamon, and ginger. To make a close Tart of Cherries. Take out the stones, and lay them as whole as you can in a Charger, and put Mustard, Cinnamon, and Sugar, into them, and lay them into a Tart whole, and close them, then let them stand three quarters of an hour in the Oven, and then make a Syrup of Muskadine, and Damask-water, and sugar, and so serve it. To make fine Pippin Tarts. Quarter, pair, core, and stew your Pippins in a Pipkin, upon very hot embets, 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 Marmalade, 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, serve them in cold, but you must take heed you do not overtake them. 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 Rose water, 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. Of Goose-Berries. To keep Goose-Berries. Take a handful or two of the worse of your Goose-Berries, cut off their stalks and heads, and boil them all to pieces, in a pottle of water, putting into the boiling thereof, half a quarter of sugar, then take the liquor, strain it through a hair strainer, and while it cooleth cut off the stalks and heads of the fairest Goose-Berries, being very careful you cut not the skin of them above or below; put them into a galley pot, and pour the liquor in after them. Purslane must be used as you do the Goose-Berries. The best way to Preserve Goose-Berries. 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 lay of sugar, than one of your Goose-Berries, in your Preserving Skillet or pan, till all be in, putting in for every pound of Goose-Berries, six spoonfuls of 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 serves also for Respasses and Mulberries. Of Plums. The best way to dry Plums. Take your 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 spoonful of them, take three quarters of a pound of sugar, beaten very fine, and eight spoonfuls of water to every pound, and 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 Syrup three days to plump them, then take them out, wash the Syrup from them with 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. To Preserve Damsons. Take Damsons 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 leeth 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 galley pot, Syrup and all. 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. To Preserve Pares, Pare-Plums, Plums. First take two pound and a half of fine sugar, and beat it small, and put it into a pretty brass pot, with twenty spoonfuls of Rose-water, and when it boileth skim it clean, then take it off the fire, and let it stand while it be almost cold, then take two pound of Pare-plums, and wipe them upon a fair cloth, and put them into your Syrup when it is almost cold, and so set them upon the fire again, and let them boil as softly as you can, for when they are boiled enough, the kernels will be yellow, then take them up, but let your Syrup boil till it be thick; then put your Plums upon the fire again, and let them boil a walm or two, so take them from the fire, and let them stand in the vessel all night, and in the morning put them into your pot or glass, and cover them close. Of Meddlers. To Preserve Meddlers. Take the fairest 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 them boil till they be somewhat soft, then while they are hot pill them, cut off their crowns, and take out their stones, then take to every pound of Meddlers, three quarters of a pound of sugar, and a quarter of a pint of Rose water, 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. three medlars on a branch with leaves Meddlers To make a Tart of Meddlers. Take Meddlers that be rotten, and stamp them, and set them upon a chafingdish with coals, and beat in two yolks of Eggs, boiling till it be somewhat thick, than season it with Sugar, Cinnamon, and Ginger, and lay it in paste. Of Cucumbers. How to keep Cucumbers. 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. 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 turning 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. 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, earthen 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 they have new; if your Cucumbers be great, 'tis best to boil them in the liquor till they be soft. OF COOKERY. To make Snow. Take a quart of thick Cream, and five or six whites of Eggs, a sauser full of sugar finely beaten, and as much Rose water, beat them all together, 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. To make Spiced Bread. Take two pound of Manchet paste, sweet Butter half a pound, Currants half a pound, sugar a quarter, 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. To make Craknels. Take five or fix 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 after what form you will, and bake it. To make Veale-tooh's, or Olives. Take the Kidney of a line of Veal roasted, with a good deal of the far, and a little of the flesh, mingle 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. To make a Barley Cream to procure sleep, or Almond Milk. 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 Bourage, Buglos, 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, Citralls; and Gourds, husked, of each half a quarter of an ounce, beat these seeds, and the Almonds together, in a stone mortar, with so much Sugar, and Rose-water as is fit, and strain them through a clean cloach 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 Poppey. 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, and 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 take them off the fire till they be cold, and so put them up in little barrels very close. To make very fine Sausages. Take four pound and a half of Porck, chop it small, and put to it three pound of Beef suet, and chop them 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 to leave them out. To cast all kind of Sugar works into Moulds. Take one pound of Barabry Sugar, Clarify it with the white of an Egg, boil it till it will roll 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 Marchpine with them at your pleasure. 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, take your stone, or rather pewter moulds, being made in three pieces, tie the two great pieces together with Inkle, then pour in your Sugar being highly boiled, turn it round about your head apace, and so your fruitage will be hollow, whether it be Orange, or Lemmon, or whatsoever your Mould doth cast, after they be cast you must colour them after their natudall colours. To make a Salad of all kind of Herbs. Take your Herbs and pick them very fine in fair water, and pick your Flowers by themselves, and wash them clean, then swing them in a strainer, and when you put them into a dish mingle them with Cucumbers or Lemons pared and sliced, also scrape sugar, and put in Vinegar and Oil, than spread the Flowers on the top of the salad, and with every sort of the aforesaid things garnish the dish about, then take Eggs boiled heard, and lay about the dish and upon the Salad. To make Fritter-stuffe. Take fine flower, and three or four Eggs, and put into the flower, and a piece of Butter, and let them boil all together in a dish or chaffer, and put in sugar, cinnamon, ginger, and risen water, and in the boiling put in a little grated Bread, to make it big, then put it into a dish, and beat it well together, and so put it into your mould, and fly it with clarified Butter, but your Butter may not be too hot, nor too cold. FINIS.