Ree ee “isp tage tng teeta Be ae rik S aN Tg ss or St pees rn ap ce ~ ie ee. =: ¥ i 7 im 4 as TA ‘4 er at Lue ih | THE. ap? E N ee L L s H ~HOUS-WIFE: | poets CONTAINING 2 “The inward did outward Vertues _ which ought to Be ina a eds Ge 3 Woman: — As her skill in Phyfi i , Surgery, Cookery, Extrac- tion of Oyls , Banquetting ftuff , Ordering of great Feafts, Preferving ofall forts of Wines , conceited Secrets, Diftllatons Perfumes , ordering of Wool , Hemp, Flax: making Cloch and Dying ; the knowledge of Dayries: Office of Malting ; ; Of Oars, their excellent ules in a Family: Of Brewing, Bak ng, and al! other things belonging to an Houfhold, A Work generally approved , and now the Eighth time much augmenred, purged, and mide molt proficable and néceflary - ex | - forallmen, andthe generall good of this eoge ON ie de 7 ON, ee ee a a ee ee i Se Oia rake LONDON | ae Printed by W. Wilfon , for George, Siw bridge, at the Bible on Ludgate-hill | neir Fleet-Bridge. 16 6 4): end, ies “ohh (i: agin aetna ota Ein ve 9% Dania rani VV Jo. 2120} Ils to:g :e looW jo-2 is | “rehys toss ag age iO. yiein® ¢ sk aha ul on Seat orgs a ions Soa sb ange cLSaig “8s boos eres ae! bin wie ica " he , , Mi AR aah mo 4 : minnie cogent eee ah Se oe ar archaea ced A> na mtr ememiamag ' t Ps Your ees ae eee mee HONOURABLE Mere And mott Excellent Lady,.). ie; FRANCES, Counteffe Dowager , . © EXETER. i Bik ainegou if ae SOwfoever, ( Right Honourable and moft vertuous Lady ) this Book may come to: © your Noble goodnefs cloathed in an. old. Sseame name or garment, yet doubtlefs, ( Excel- lent Madam-)- it-is-full of many new -vertues , which will ever admire and ferve you 5 and though it can add nothing to your own rare and unparalleled knowledge , yct may it to thofe noble good ones C which will indeavour any fmall fpark of your imita- tion’) bring fuch a light as may make them fhine with a great deal of charity. I do nor affume to my {elf ,. ( though I am nor altogether ignorant in-abtlity.to judge ofthefe things) the full intention , and fcope of this whole work : For it is trule,( great Lady,)that much of it -was a Manufcript , which many years agone be- A. 2 longed. . Sy a Rp Be ee 0) i eo a - 2 Dy Pip? . ae ” The Epiftle Dedtcatory, 9° longed to an Honourable Countcfle, one ofthe great- to ~elt Glories of our Kingdome , ana. were the opinions 7 »: Ae y of the greateft Phyficians, which then Jived-; whith _. being now approved by one not inferiOar to ahy7of- _ the profeffion ; { was theratherimboldhed to fendsie to your bleffed hand, knowing you to'be a Miltrefs {o full of Honourable picty and goodnefs, “that althouch this imperfect offer may come unto you weak and difable, ~ yetyour noble vertue will fuppott ic, and make it fo ~ ftrong in the world , that doube not but ie fhall do fervice to all thofe which will ferve you, whilft my — felf and my poor praicrsfhall to my laft-gafp labour. 7. = ¢ co attend you. =~ = ‘The crue adinirerofyour “9 OUR. Ja. Noble vertues, : Gervafe Mar aft 3 ; , TN eee j Ag § 7 ¥ z \ _— 7 ‘7s * ‘ Lo Pee ey Ae Sera Mle yee Ca eee a PaaS ‘" # ehidt . rao Soy Sey pth ‘ cad & GH ARTA we a 8 Payers verthes of-ihe |For drankenne(s ‘bid. c& Héufe-sife. | pag. 2. £0 quicken Witt . Pp. 14, Ha garments | pag. 3.| For the Kings evill ibids Be diet. and several VeTLB?S, x fraanch bleeding p. 14, . EG evitnic a paged. oe re: Fevers og heir ki “ad feos pad. To draw out. bones . 444.| For the falling of the whut i Ea e one eats \ Pag. 759.” the head »14. ZA. oan aged the|.T 0 make teeth white ae. 14. Pkgtes | page 8,\ Bor any venome.i1 theear. «Pps Ayherdiall. Seach pion 15. pag. 9. eda noftrils p. 15. OTe i chee a Heaters to any| To make hair grow p. 17. lpi place. page 9.| Fora Sauce face ibid. _ For the head-ach.» ec 95%4.| Far hoar{uefs in _ the throat. For the Frenztes< 38. For the bleody-flux 34.25 | Fer fwelled legge \ 9%: snp. 33. For Cofftivene{s > pa 24e] For old and new fos sss ip. $35 > For worms oeseabid.| Additions to the diate 1a the’ For feabs and Bee a ope Hic belly P. 25° 39. ey pie of the belly ibid. | For the Linopiers , > wp gq Bor the ftopping - of the worth. | Ror pimples ospuibid, 7 p- 26.| Privy parts burnt i: ad ady gi, For the Rupture. ibid. | Eor, Any buraings ans Be 6. For the Stove. P- 26,27,28.. To help vertue p. 27. Bér foalding ps 35. For the Strangullion, LD WS. To eat avy so ‘ies. a : Additions to the difeafes of a 37 retns p. 2 For finewscnt or fhrumk> p.36. For the Gonorrhea ibid ‘To break an impoftume, Bs 3 For weaknefsinthe back, ibid. | For.2 Rizg-worm, For the Hemorrhoids ibid. | To takeaway fears of ny Jatt ; For the falling ah the eee | pox : a p39. | For the french pores: +e 35. Additions to the “dialer of a4 Additions recon bi nae | prevy parts 30. ar For the green-ficknefs ibid. Bor pricking within thorn. * De ears: By “The Table, os a ‘abs e 4359798. : » oe Torncreafe wonsens-milk . Si ak . To dry mp mith Dp. 3 1 hamdpe: Mirna f vellngs Por eafe in child-bearing. | iid. iv = aA For the dead child. ibid. For pain in joynts, (7 Adiinigne | | “The Table. y i ey | Additions to Beh in the bones | To make Dr Sceyens Pmeelbid, “hs 43.| To make Rofa folis ~ pr 49. eae, 6 bath to clear the skin p.| Additions to oyls _ p. 47. | 43. To make Oy of Rofes or Violets The Oy! of Swallows, P44. Oy/ of Camomile, p45. Olof Nutmegs Pi. ‘Oy ofLavender P. 45, 4 SDR Ea SAS, ene fmooth hands... P45. Oyl of Maftick,.. wet etS. . coo eS HAP. il. i outward and aélive Ordering of meats to be roasted, knowledge of the eens p. 66. p.49.. Sauces of all kinds. p. 67.68. Knowledge of Herbs ibid Additions io Sauces. p. 69, Skill in gardens _ p. §0.| Of Carbonadoes. a Ae Skill in Cookery p. 51. | Additions to Carbonadoes. p. 71. ue ee ited fitsple and need Dreffing of fle{h p-72. (0) Pe § 54 $325.45] Of the paftery and bakt meat.73. FaTE? off all kinds, p.45.47. | Adixtare of paffes p> 74. O Quelquech oifes ps» 58. | Ofpuf=paftes, 9 Pepa. Additions to Cookery p.58. Miginen: tothe Paftery. .p.77, Puddings of all kinds.p.58.59.60 | 73579,C. ‘To Det enifon tainted. p. a To preferve Re tobake. p. The Oleopothri 00 Pe 63. 82. Additions to boyled. meats. Pe Of Tarts OD. es 87. 66. | Of white-Pors SPR. Rof meat s “of all Rink pe 68.| OF banquetting fap of all * ere. kinds. ‘ 875 ase Obfervations in Roaftmeats , | Of divers waters p. 9 »| To make any Conferve 46 3 Boyld meats Sar kinds. p. 61. to 65. . 61 Spitting of meats : 61, | Additions to Banquetting- St uff BSS 2 ale of fire p. 61. Pp. 95- leaion of meats 61.| 10 puake Ipecras Pp. 95. Be ng of meats 61. | To candy anything « p. 97° To know when meats are enough Ordering of banquets. p. 972 p> 62+! hikes. of great fea. Se a HAP. ~ 2 ‘ O: pian: Batter, ele fom Ms gosto 133 ec CHAP. { Yibs + 9 ‘Aes ha aE ‘pipiens and their( To make Ponpanbgrt ?: 709. vertues » from page 1Ot, to} i wake Vinegar. ‘paged oo aeons The Table, at "aes 109.4 lomakeVerjuice _ ibid. The vertues of. feverall waters py Additions to conceited fecrers ven OO a 5s ibid. Of pr fis wming : ; "100,. 109. To e+ Fe Gloves WOES 3 CHAP. IV. . 3 Hie srderties ~preferving 5 Of gagi ging aes en Bx. * T and helping of all forts “of To cf Wine | Page tin. Wines. “pag. T12, to 12%. : se eee 4 ee es A BV, oo ee eS 7 Wool, emp,E lax, Cloth, fier: PageL22,f0lgon — | On” yng of all Colourss { ay me: By Oe Ht 4 CHAP.Ng = eae Ws sat BS 4 F AWTS Caw. ee i Hats BERL TO He Ofice of the. Malt. | le care. rg 31533t0 AAS : L frer ,the Secrets and know- | pees hey wate age | CH Ace, vill. ee ‘ = 2 fe th Ten: excellency of Oats. Md re 17558 181. vert nes and ufes seed * Rar CAA Ps TXote shihad ot mab oT office of os Brew- |» pag. 181, “to the end. houfe , and the Bake-\To = ae ana Cider, isa “s honfe » and foery ufes , from) vy &en <9 ~~. oe ) ' AW esate \ 5 3) : € \ Le a3 ws 8 % iy s & Sh ope 4 : Fe we - a yA ‘ my ° ¥ * Le ty: ee vas on Me + - or »" : nm my anti 1G ee ® chs . v 7 oy me d ' % ge a 1 ’ ~ OF the inward vertues of the mind, which ought to be in every Houfwife, And firft of her general kuowledges both 12 Phyfick _ and Sur gery, with plain approved medicines for health. of the Houfhold ; alfo the extratlion of excellegs Oyles fit 43 oi purpofes. Sp Aving shikai ina fiminaty briefnefs pafled 9 th: ough thofe outward ~pircs of Husbiei= RY dry, which belong unto the perfe&t Hus- ftzr of che Family, and whofe Office and imployments are evar for the moft parc ibroad, of removed from the houfe, as in © che Pieldor Yard: Jtisnow meer,chac we | deta in as orderly a Method as we can; to the office of out Englifh Houfe-wife, who is che Mocher and Miftrefle . : BRB che bandman , who is the Facher and Ma- > ‘A Houl-wife muft be reli- | _ gious, a 2 : ff i yt Bas RS ag The Englifo Houf-wife's Book 2. — the family , and ,hach her moft general imployments within — the houfe; where from the general example of her vertucsy _ and che moft-approved skill of her knowledges , thofe of her — Family, may both fearnto-ferve God, .and fuftain man m chat _ godly and profitable forts which is required of every cre Chrifti- an. act: 7 | Firft then to {peak of the inward Vertues of her mind, fhe ~ ought; above all things, ro be of -an upright and fincere. Religt- on, afidin cM@ fame both zealous and conftanc, giving by her example, an incitement, and {pur unco all her Family cto purfue the fame fteps, and to utrer forch by che inftruétion of her life, chofe vertuous fruits of good living, which fhall be pleafing borhto God and higgcreatures. I do not mean‘thit herein fhe fhould utter forch"thac violence of fpiric, which many of our (vainly accounced: pure) women do, drawing a.centempr to the ordinary Miniftry, and thinking norhing lawfull buc che fan- - cafies of cheir own invention, ufurping co themflelves a power of — _ preaching and incerprering the holy word , to. which only ~ chey ought to be but hearers and beleevers , or ac the moft bur modeft perfwaders ; this isnorthe office either of good Houfe-— wife, or good wommn. Bur let your Englifh Houfe-wife be 4 god=_ ly, conftanc, and Religious‘woman, learning from the worthy. Preacher and: her Husband , thofe good examples which fhe fhall wich all carefull diligence fee exercifed-among{t-her Ser-_ vants. She mu ft be: REMpErAree: * » ..Nlexe unco her fancticy. and. Holineffle of. life, ic, ig meet | a.” aoe - In. which -pra&tice of hers, what particular Rulés are co be’ obferved, I f¢ave herco learn of them who are profefled Di-- vines, and have-purpofely writcen of chis argument; only thus — much will Ifay, which each ones: experience will reach him. to — be true, chae che more carefull the mafter and miftrifs are co ~ bringup their fervants in che’ dayly-exercifes of Religion to- ward God, the more faichfull they fhould find them in all their — bufineffes cowards men, and: procure Gods favour the more plencifully on.all che Houfhold “And therefore a fmall time , morning ard evening beftowed»in Prayers, and other exer- —etfes of Religion, will prove-no lof time at the weeks end. - that our Englifh Houfe-wife be a woman of ereac modetty and temperance, aswell inwardly as oucwardly : Inwardly, as in her behaviour and carriage cowards her husband ; wherein the fhall fhun afl violence of rage, paffion and humour ,’ coveting Kefs. to direct chan co be dire&ted , appearing ever unto him pleafant, amiable ; and delighcfull; And , though occafion of ~ mifhaps, or che mif-goverumence of his will, may induce her to contrary thoughts, yet vercuoufly co fupprefs chem, and-with-a mild fufferance , ratherto call him home from his error’, chan ‘wich che ftrength of anger to abare the leaft {park of his evil; calling incoher mind, that evil and uncomely language is*de- formed, though uttered even unto fervants, but moft monftrous and ugly when it appeares before the prefence of a Hufbands Outwardly, asin her apparel and dyec, both which fhe fhall proportion according tothe competency of her Husbands eftace and calling, making her circle rather ftraic than large - For it is a rule, if we extend co the utrermo(t , we cake away in- creafe; If we go a hiirs bredth beyond, we enter into con- fumption : Bucif we preferve any pare, we build {trong forts again(t rhe adverfaries of fortune , provided thar fuch prefervae tion be honelt and confcionable: For as favith prodigalicy is bruicifh, fomiferable covetoufnefs is hellith. Let therefore che of her Gare Houfe-wifes garments be comely andftrong, made as well coments, preferve the health, as co adorn che perfon , aleogether without _toyith garnifhes, or the glofs of light colours, and as far from che vanicy of new and fanraftick fafhions, as neer to rhe comely imi- tation of modeft matrons. Lec her dyet be wholfome and cleanly, Ofher Dyer. j prepared at due hours, and cooke with care and diligence: let it be rather co facisfie nacure, chan our affe&tions, and aprer co kill hunger chan 6 revive new appetites ; let it proceed more from the ‘provifion of her own yard, than che furnicure of che Markets ; and Jet itbe rather efteemed for che familiar acquaintance fhe hach - with it, than for the ftrangenefs and raricy ie bringeth from other — Countries. 3 ~ OF To conclude, ous Englith Houfwife muft be of chafte chought, Her general flout courrge, patient, untyred, watchful, diligent, witty,” plea- Verrues, fant , conftinc in ftiendfhip , fiill of good Netghbour-hood, — wife in Difcourfe but-nor Feist therein, fharp and pie : 2 ; ~Q { JS of Speech, buc noc bicrer or talkative, fecreciniher affairs, com- _fercable in her counfels, and generally skiffull in the worrhy knowledges whichido belong coher vocation: Of all, or moft - whereof, I now in che enfuing difcourfe intend to, fpeak more largely. | _ . A PRESS see oh Ofher yertues To begin rhen with one of,che moft principal yerrues which do ” “f ede ih belong toour Englifh Houl-wife 5 you fhall -underftand 3, that ‘ tig ¥- fich che -prefervation and care of rhe Family touching their health : ee and foundnefs of body, confifterh moft in the diligence of her, it -is meet that fhe have a Phyfical kind of knowledge, how to ad- minifter. many wholfome receipts or medicines for che good of their healchs, as well to prevent che firft occafion of ficknefs, as to cake away the effets and evil of the fame, when it hath made feizure onthe body. Indeed we muft confefs chat che depth and- fecrets of this moft excellent Arc-of Phylick, are far beyond the cipacity of the moft skilfull woman, as lodging only in che breaft of learned profefflors ; yer chac our Houf-wife may from them re- -— ceive fome ordinary rules and medicines, which may avail for the benefit of che Family, is (in our common experience) no derog1- tion to char worthy Are. Neicher do’ Il incend here to load her mind wich all che Sympromes, accidents, and effects which go be- _ fore or after every ficknefs, as chough I would have her to’affume the name of a Practitioner; but only relace unto her fome appro- ved medicines, and old Doctrines which have been gathered to- gether, by cwo excellent and famous Phyfictans, and in a Manu-— Dr. Burker. - feripr given toa greatand worthy Countefs of this Land ( for far Dr, Bomelias. he ic from meco-attribuce this goodnefs unto mine own know- ledge’) and delivered by my common and ordinary experince, for — the curing of chofe ordinary ficknefles which dayly perturb the — _ healchof menand women, — moe Ae oa - pts. Firftchen to {peak of Feavers ot Agues ; The Houf- wife fhaff } & ° __, know-thefe kinds thereof, which. are moft. familiar and ordina- Vy asthe Quotidran or dayly Ague, the Tertiavor every other dayes ague, the Ouartane or every third dayes aoue, the Peftifenr, - -which keepech no order in his fics,-bue is more dangerous and mortal - Andlaftly, the accidental Feaver, which proceedeth from the receipt of fome weund, or-other painfull Perturbation : aah . a es ee ad ~ Book 2. ~" bonfoold Phyfick. 8 | Ofthe fpirits, There be fundry ocher Fevers, which comming “from Confumptions, and other ong continued fickneffes, do alto. = gether furpafs our Houf-wife’s: capacicy. Ji Aigeahp eo '-Firft for the Qvotidian ( whofe fits alwayes laft above Of the quoti- ‘twelve hours) you fhall take anew laid ego, and opening che “4% Crown y you fhall put over che whice ; then fill up the thelf wich _ good Agquavite, and fir ic and che yolk very well cogether, and chen as {oof as you feel your cold fic begin to come upon you ,fup —upthe ego, and either fabour till you {wear, ér elfe laying great + fore of cloaths upon you, put your felf in a {wearin your bed; and’ thus do while your fics continue; and for your drink, lec ic be - only poflec Ale. | ns he Ee aN “Fora fingle Tertiax Feaver, or each other dayes ague, take a Saha fingle *quatc of poffec ale, che curd being well drained from che fame," ~ _ ae and put chereunto a good hindfull of Dandelion s and then fercing . itupon che fire, boy! ic cill afourch parc be confumed,then as foon _ as your cold fic besinnech, drink a good draught chereof, and chen eicher fabour cill you fweat , ot elfe force your felf to fweat in your bed ; but labour is much the becter, provided thar: you _. take no.cold after ic ;:and thus do while your firs continue, and in all your ficknefs , let your drink be poflec-aleschus boyled with che ‘fame herb. ety : . © For the accidental Feaver, which commeth by means of fome angerous wound received, alchough for che moft partic isan illfign, ific be Rrong -and continuing, yet many cimes it aba- tech, and'thepatty recoverech when the wound is well tended and © ~ comforted wich fuch feverall balms, and hot oyls as’ are moft fic _ tobeapplyed co chemember fo grieved or injured : Therefore in this Feaver you muft refpeét rhe wound from whence the acci- dene doth proceed, and as it recoverech fo fhiill you fee rhe Feae © 9: wer waftand diminifh, © ~ | : _, Ofthe Feaver ’ For che’ Hettique Feaver, which is alfoa very dangerous fick- hettique, . é ‘Of che acci< dencalFeaven oF nef$, you fhall cake che oy! of Violets, and mix ic with a good . Quantity of che powder of whice Poppy-feed finely fearft, andchete- ys, wich anoint che fmall and reins of the parties back , evening and. evar morning; and ic will nar only give eafe co theFeaver,but aifo purge and cleanfe away che dryfcalings, which is ingendred eicher by chis,or any other Feaver whacfoever. | sate | B3 ‘For Fd } pent om a * “ . pene > gear igs " Spa a tah Besa PAY a : er oe eo Se - The Englifh Houf-wifés ~ ye “i Ca aon = 3 < pe oS 4 ‘ a te een a ee ce ae Book 2. For thequar-__ For any feaver whatfoever, whofe fit beginneth witha cold. tan @: for any Take a fpoonfull and a half of Dragon water, a {poonfull of Rofe- jeaver, water, a fpoontull of running, warer, afpoonfull or Aguquite,-a = fpoonfull of Winegars and half,a fpoonfull of ALerhridare, or lefs, and-beac all chefe well cogerher,.and let the party drink ir before: Wis fir bogie oh a eae a seis ae : pa. Iristo be underftood, thar all: feavers of what kind foever _ they be,. and. thefe infeétious : difeafes, as PeRilence, Plague, > and fuch like, are.chrowgh: the inflammaticn of the blced , infinitely much fubje& rodrought.;. fo chac-, fhould the parry drink fo much as he defired, neither could loathfome.tothe patiene., you fhall fuffer him co garete in his. mouth good wholfome Beer or Ale, which the patient’ belt li- - keth, and having gargled it in his mouth, to Spit ic out again, and shen co rake more :.and thusco do as oft as he-pleaféch , till his 3 mouth be cooled; provided that by no means he fuffer any of che: pe drink co go.down.-and this will ‘much betrer affwage the hear = of-his chirlt ,.then if hedid drink ; and when appetite defireth drink co go down: then-let him cake either his Julip-or his Ale- aed ei: ; 5 : : ne tice. Bh any ague.:,. Lomake a pultts to cure any ague-fore, cake elder leaves, and’ Ronan SBN feech chem in milk cill chey be fof, then take them up'and Arain- i _them,and then boyl ic again cil ic be.chick,and fo ufe ic tothe fore” : ga Daal feryes .0.1-; 7 35: begs a De ee sonattane ., ror ths. Quartan Feiver, orthird day aoue', whichis of alls Fever... Reavers che fongelt dafting "and. many “times dangerous Cons oe fumpuons, black Jaundies, and fuch like mortal fickneflés fofe- low'ic :, You. fhall take Mechridace ,. and Spread it upon a Lee - a meonflice, ct ofa reafonable. chicknefs,, and.fo.as:the Lemon — be-s en: ‘Book 2, ———* bonjbold Phy fick.» _ be covered with che Mechridate ; chen bind ic co the pulle of the ..fick mans wrift of his arm, abour an hour before his fic doth” begin ; andchen fet him goto his bed made warm, and with hoe cloaths laid-upon-him, fec him try if he can force’ him- felf-to fweats: which if he do , chen half an hour afrer hehach feat, he. thall cake hor poffec-ale brewed with aictle Me- thridare, and drink a good draughce chereof , and reft till his fic be pafizd over : Bucif he be hard to fweat , chen with ehe tee e “faid poffer-ale, alfo you fhall mix afew bruifed Anifeeds, and ieee ~ chac will bring fweacupon him: Andchus you fhall do every fir, = = * cillchey begin co ceafe, orchat {wear come naturally of ics own - i. accord, which isacrueand manifeft fign thac the ficknefs de- sided creafech. | cited : _ For che'Peftifenr Feaver, which isa continual ficknefs full of The peftifent infection and mortality, you fhall caufe che party firft co be let feaver, biood , if his ftrengch will ‘bear ic: Then you thall give him cocl Julips made of Endive or Succory-water, or che fyrep of Viole:s, conferve of Barberies, and che juice of Lemonswell mixed: and fymbolized cogether. : , Alfo you..fhall give him to drink Almond-milk, made with che decoStion of cool herbs , as Violet-leaves, Srrawberry-" leaves, French-millows, Purflin, and fuch Ike 3 and if che par- “gies mouth fhall, through the’ heac of his ftomach , or liver inflime, or grow fore, you fhall wath ic with che fyrrup of Mulberries, and char will moc only heal ic, bue alfo ftrengchen his Romach. If ( as icis moft common in this ficknefs ) the party fhall grow coftive, you fhill give him a fuppoficory made of honey, boyled co che height of hardne(s, which you fhall know» by cooling adrop thereof, and fo if you find it hard’, you fhalf, chen know the honey is boyled fufficiencly ; then put falero ic, meat 8 and fo put ic in water, and work ic intoa roul in manner of! afuppofitory , and adminifter it, and ic moft affurediy bring- eth nohurr, but.eafe roche parcy, of whac age or ftrenerh foe; | ever hebe : during his ficknefs you fhall keep him fromalfmane 4.90 ¢ A ner of ft:one drinks, or hor fpices, and chen chere isno doubt of.) his recovery. Rg es Oo ee ee b prefervati- : _ Topreferve your body from the infection of the Plague, you on apainft nie fhallcake a quit. of old af after ic hach rifen ne plague. 4 | che The Engh{b Hoxfe-wifés Book 2, the. fire, and hach been {cummed,you thall put chereinto ofAri/fo- ~ — bochia longa, of Ax gelicasand of Celandine, of each half a handfull, and boyl chem well therein ; then Arain che drink through a clean cloath, and diffotve therein a dram of the be Atithridate,as much Ivory finely-pewdred and fearft , and fix» fpoontulls of Dragon- ‘ im : “water; then put icup into a clofe-glafs;and every morning falting, take five fpoenfulls thereof, and after bire and chaw in your __ Mourh, the dried root of Axgelica, or fmellonanofegay, made of the taffeld end of a fhip rope, and they will furely preferve you : =a from infeStion. « ; 3 ays ae Forinfe&ion But if you be infested wich che plague; and feel che affured ‘ofshe plague, fons thereof, ag pain in the head, dioughe , burning, weaknefs - of ftomach, and fuch like : Then you fhall cake a dram of the beft - |. , Methridate, and diffolve- ic in chree or four fpoonfulls of » Dragon-wacer , and immediately drink ic off , and chen wich hor. cleaths or bricks made excream hor, and laid co the foles of your feet , after you have been wrap in woollen-choaths, coms pell your felf ro fweac s which if you do, keep your felf modes. rately therein, rill che fore begin co rife; thento che fame apply a live Pidgeon cut in two parts, or elfea phufter made of the yolks. of an ego, honey, herb of grace chopt exceeding {mall, and wheat~ | flower, which in-very fhore fpace will notonly-ripen, but alfox break che fame without-any other incifion ; chen after it -hath-run a ay or twey you fhall'apply a plaifter of AZeds/ot untoit , uncili” _itbewhole. | y iyi Take: Yarrom;-Tanfie., Fetherfew, of eacha hindtuffy and — bruife.chem well cogecher, ehen lec the fick party-make water- in the herbs 5 chen ftrain thenr-y-and give ic the fick to ©. drink, 92) A prefervari-.. Take of Sages Rue; Brier leaves; or Elder-leaves, of each an: ~ . ecae th¢- handfull»; famp them and ftrain chem with a quart of whire- -. POAMCNEE :- wine , and put thereto a lictle Ginger, and a 900d fpoonfull~* 2 ofthe beft. Tredele:y, and drink chereof morning and .eves<+ te eee MiNge:. | pl ' ; | Take: fc: Take Smallage, Mallows , Vi ormwood and Rue Ramp them How to daw “well cogether, andfry chem in Oy/-Of:ve, till they be thick ; plaifter-wife appby ic to che place where you would have ir rife, and lec actly untill ic break; then rohealic up, rakeche _ juice of Smalhage,, Wheat-flower, and Milk, and boyl chem to a pulcis, and apply ic morning and evening ull ic be - whole; *. ae : was tee Take of Burrage , Langdebeef, and Calamint, ofeach a good haridfall, of Harts-tongue, Red-wzint, Violets, and Marigolds, _of each half a handfull ; boy! chem in white- wine, or fair running -watersthen add a penni-worth of the beft Saffrox, and as much Sugar,and boyl-chem over again well, chen ftrain ir into an earth- the Plague down-to any- > place youwil.*: ”- A Cordial for any infe Aion. atthe heart, €n por,and drink thereof morning and evening,to rhe quantity of — feven fpoonfulls. . ~ i i . Take Line feed and Lettice,and bruife ir well ,chen apply ic co the ftomack and remove ic once in four hours. Againft too'* Violent fweat-” For the Head-ach, you fhall take of Rofe-waters of the juice of Fer the Readies Camomil, of Wowsans-milk, of fon Wine-vinegar, of each tWo ach {prorfulls ; mix them together well upon a chaffing-dith of coals: then cake a piece of dry Rofe-cake’, and ftep ic therein s and as foon as ic hath dtunk upthe liquor, and is throvgbly-hor, cake a» couple offound JViemegs:, grated to‘powder, and ftrewrhem » - upon the Rofe-cake, then breaking ‘it into’ cwor parts, bindic * on each fide, uponche remples of the head, fo lee che parry. © 2. fie'down to reft: and the-pain-will in a fhort’ fpace-be caken fromy For Frexzy; orinflammation of the'cauts of che brain, your fh Parte 7 rs him, | ae | att 7 Zy,° caufe the juice of Beéts tobe witha Syringe (quitred up into the . patients noftrils, which will purg and cleanfe his head exceeding-” ° ly 3 and then give him co drink Pofler-alejin which Violer-leaves — and 'Lertice hath beer boyled 5 and it will fuddainly bring him ro ~*" ¢the paffion-of the Freizy”’ a very remperace ‘mildnefs , and make forfake him. . thei Fer the Bethargy-,- or extreamdtowfinels > youthall by alt For the Lee’ Wolent means, eicher by noife or ocher ‘difturbanices , force pers **"8Y* : _ force keep the party from fleeping;*and whenfoever ‘he “cal> * | leth for drink; you fhalf*give*him white-wine and Z/op* water, ~ of eaich’aéJiccle quanticy emtixecogether’s and » not: fuffer. hi m ro. e. fieep mete 72" es as >. : if Fo ; = 0) Tee Engh Howfwife ae mer wakefulnefs ;. which as foon ashe hath recovered 5 yoti fhal! cs Pa into his noftrils, asicis before fhewed.. - | AN , BETIS LEB S55 peniie ‘ | i. aoe & To provoke But it. any of che family be croubled with too much watch- roe ‘ate ~ Book.2. . _. fsep above four hours in four and twenty, till he come co his. for- ~ chen forchwith purge his head wich the juice of Beets {quitced up : = fleep. fullnefs , fo chac they cannot by any means take reft; chento ~ w: provoke the party co fleep, you thall cake of Saffrez, a Dram ‘el - dried and beaten to powder ,- and as much Lettice-feed alfo dryedand beaten to powder, and cwice as much Poppy-fecd beatenalfo co powder; and mix chefe with womans-milk, cill ic be a thick falve, and then bind it to the cemples of che head,and ic will foon caufe che party-to fleep, and Jet ic lyon not above four hours. ans | A ROY For'the fwim- _ For the fwimming or dizzing in the head you fhall fake of ming ofthe 4gx#s-castus,of Broom-wort,and of Camomile dried,of eachtwo head. _drams mixt with che juice of /vy, oyl of Rofes, and white-wine, » of eacha like quancicy, till ic come toa thick falves and chen bind _ ieto che temples of che head, and ic willin fhore {pace take away ~ ~ the grief. , maha Fer the palfie,_, For the Apoplexy or Palfie, the rong {cent or fmell or a Fox ig exceeding foveraign, or to drink every morning half a pins _. Of the decoction of Lavender, and to rub che head every morning and evening exceeding hard, with a very clean courfe cloath , _ whereby the humours may be diffolved and difperit into the out- ward parts of the body: by all means for this infirmity, keep your feet fafe from cold and wet, and alfo che nape of your rieck $ for ~*~ from thofe parts ic firft gercerh the ftrengch of evill and avoidable “* pains. saute Fora new cough. of Sugar finely bearen and fearit, and drop into is:of the beft _ Agquavite, untill all che Sugar be wee chrough, and can receive no more morfture: Then being ready to:lye down to reft , take and {wallow the fpoonfull of Sugar down, and fo covet sso "you Warm.in your.bed , and it will. foon break and diffolye _ For Mold... the cold, Bue if the cough be more old and invererate , and ‘coug™. smore inwardly fixe to rhe lungs, take of rhe powder of Betto-.. ny, of the powder of Carraway-feeds, of the powder: of Sher- Matatied, of the powder of. Howads-rongne, and of Pepper finely bearen ~ Fora cough or cold bue lately taken, you thal! takea fpoonfull o 7 A : go q k's + ‘A, Boo 2 _ beaten , of exch two drams , and mingle them well with Oh 8% clarified Honey; make an electuary thereof and drink it morn ~ dirmtae ~ 1 ing and evening for'nine dayes rogerher ; then take of Sugar -can- dy, coorfly beaten , an ounce of Licoras finely prred and crim=’ med; and cur‘itto very liccle {mall flices ; as much of Anifeeds, and Corsandér feeds, hatf an ounce; mix alf thefe cogether , and keep: chem ina paper in your pocket’, andever in the day. time when the cough offendeth you, cake as much’ of this” _ dredg as you can hold between your thumb and fingers; and” €at it, and ic will give eafe-to your grief ¢ And in rhe night when ns the cough rakech you, takeof the juice of Licords,'as much as” two good barley-corns and fer it melcin your’mouth, and'ic will” | eee For the fall _- Although the falling ‘ficknefs be feldomne or never ro be cured, ing Sickness, . yet if che parcy which is troubled wich the fame, will bur morn- ing and evening during the wane of the moon,or when fhe is in the fign Virgo, eat the berries of rhe herb Afferton, or bear che herbs about him néxt to his bare skin, icis likely he fhill find much* eafe, soll feldome, chongh this medicine be fomewhac* doubtfull. Be eh be i er ee For the falling evil; cake; if ic be a man’s a’'femafe mole: if a For the fall- - woman amuale-zo/e, and cake chem in AZarch< or elfe Aprit ; 8 evils when they goto the Buck ; then dry it in ah oven, and make pow. der of ir wholé as you cake ir out ofthe earth, chen give the fick’ petfon of che powder to drink ‘evyenifig aid morhing for nine dr. € aol lene Seka ler beatae beg OE To take away” deafnels, take a'erayEel ‘wich'a “whiré’ belly‘, he Ipticaing, __ arid pur‘her inco a‘fweer earchen por.quick, and top the pot very clofe with an earthen cover,or fome fuch hard fubftance : then dig” a deephole in a horfe-dunghift,and fecic therein, and cover it with ' the dung and fo let ic remain for a fortnight’, and then rake ir out” and ¢lear out'the oyt which “will come of ir, and dfop it into ‘the? imperfe&t ear, or both, if both be imperfeet,~ © ee. is To ftay the flix ‘of the Rhume, take Sade’ and’dty'ic before For the the fire, and rubit copowder, then cake bay-falc and dry ir, Rhwme and beac it to powder",’ and rake a Nutmeg and grate it, and * ‘mix them altogecher, and’ put them it a Jorg ‘linnen bag 3° Ae then heat it upon acife fone, and lay ie to-the nape of the heck” - . | a. Bors*** vb Englifo Houfe-wife's _ Book 2 Fora ftinking’ Fora ftinking breath , take Qak buds when chey are new bud- breath, - ded out, and diftil chem, then lec che party grieved nine mors mings, and nine evenings, drink of ic ; chen fortear a whife,and af- . per takedCagalile cs oto? eat A iosnmue oe .napeee yieeos ak Avomitfor , 29 make a vomic for a trong ftinking breach , you mot - “Gil breath, take of Antizseniwne che weight of three barley corns, and beac. ones ic very fmall, and mix ic with conferve of Rofes, and give the ~ Patient to eat. in. the morning , then fet him take nine dayes, together che juice of Mints and Sage, chen givetim, agentle . purgacion, and fechim ufe the juice of Mine and Sage longer. . This Medicine mutt be given in che Spring of che year; but if che | infirmicy come for wane of digeftion in ftomach, then take Adintsy- Mar joram and Wormwood , and chop them fmall and boyl.chem- in AZalmfie till ic be. chick and make a. plaitter of ity and, layitto the flomach. es) ac ac: ohn Laldnonegt dpi genaen ay — : _ For the. Testh-ach, cake.a hand{ullof Dai ffe-roots,.and wath. . For:the tooth chem very clean,and dry them wich a cloath,and then ftamp thems; ach, and when you have ftamped chem a good while, take the quanticy . of half a nut-fhel fullof bay-falc, and ftrew; ic amongtt theroors, . and when chey are very well beaten, {train them througha clean:, cloach; then gracefome Calamus Aromaticus 5 and mix it. geod and fiff with the juiceof. theroots, and. hen you have done... fo, put ic inco.a-quill , and {nuff it. up inco your nole 9 and you. fhali find eafe. 5 Saeed | ghee: ot Ses nh Another, . Another.forche. Teath-ach, cake Sage, Rae, Smallage, Fe-. _____therfew, Wormmeod, and Mints, of each of chem half a handfull, . rol © chen ftampchem wellalkcogecber, putting thereto. fourdramsof — "" Vinegarsand one dram of Bay-falt,with a penny-worth of good f=. ‘* _- gwavitasftic chem all well cogether 5, chen put ic between cwoline nen clouts, of che bignefs of your cheek, cemples. 5; and jaw',and . - quilc ic inamanner.of a.coorfe imbroydery : Then: fer IC UpOn:&. chaffing-dith of coals, and as hot as you may abide. ic, lay ic over: the fide whete the pain is, and lay you down upon that fide, and-as. ic cools warm ic again, or elfe have another ready warm co lay OE Gn A: : ys Ree oak Adrinkfora. To make a drink todeftroyany pearl or film: in theeye ; take - si in the 4 onod handfull of Marigold plancs, anda handfull of Fennel, as. _ re such of May-weeds beat them cogecher , then. ftrain them witha: - | t q pint . Book “Face Poupbold Phyfiok,. n1iz pint of beer, chen pur it into a rot and top it clofe, c che | ftrength may not go out: Then tet rhe offended party: drink _ thereof when. he 1 isin bed, .and lye on chat fide.on which the pearl _ is, and 1 kewile aon of it inthe morning next hisheart when he. : ai bail pS ame nee _. For pain in the eyes, Bk Milk ie ic. comes new from. the For palin ens Cow, and having filled i it into.aclean veffel, cover it witha péw-theeyes, > cer difh, and che next morning take off che difh, and you fhall fee -adew upon the fame; with chat dew wath the pained eyes, and it will eafe chem. : _ For dim eyes, take Wormwood beaten with che ell of a Bull, For dim eyes and chen ftratn ir, and anoine che eyes therewith , and it vill cleat them exceedingly. For fore eyes, or blood-fhotren eyes « rake the white of an eco For fore eyes, beiren to oyl, as mach Rofe water, and as much of the juice of she Houflesk, mix chem well cogecher ,thea dip flats, pleaganes , ‘therein, and lay chem upon the fore ese:, andas they dty,. fo re- new them again and werthems and thus do, till the eyes» be well. 7 For watry eyes, take the juice of Affed://, Mirrhe, and + Sattran For: watery: _of eacha litcle; and mixit wich rwice fomuch white wine, then SY¢ boyl ic over the fire, chen ftrain ic and 43 : fh the eye therewith, and iris a prefenc help, For a Canker, or any fore mouth ;rake-C hervile in beat it to a Fora Canker : falve with old Ale and Allom water,and anoint che fore ‘chece ~ -with, and ic will cure ir. . For any {welling in the mouth, takerhe juice of Wor Camomil ,. and Sherw! ic, and mix chem wich hony 5-and bath the fwelling therewith and ir will cure ir. For the Quinfie or Squinancy, give the pircy to drink the For the quin- hetbj Afouf-ear fteeprinale or beer, and look where you fee a 5% ewine rub himfelf, and thereupon the fame Bice rub a fleighr- ftone, and chen with i it fleight all che fwelling-, and ir will cure : it. ! If you would not be drunk, cake the powder of Bectony aa Againft drun- Coleworts mixt together ; and eatitevery morning fafting , as enneds, much as will ig upon a fix pence, and it will preferve aman from Hainan | : ; To ~ ie A fwelled>: * mouth, 14 ‘The Englifh Houfawifes ‘Book. ecg ° ashy og bin ba es on eee ; sedi ur ee ~To quicken = To quicken a mans wits, fpiri:, and memory ;let him take Lan > debeef, which is garhered in June or Fuly;and beating icin a clean | the Wir, ; morter, let him drink the juice thereof with warm water , and he _ fhall find the benefir. For the Kings If aman be croubled with the K ings-evil, let himtake the red Evil, Dock, and feerhic in wine till ic be very cender, chen ftrain ic and fo drink a good draught thereof, and he thal find great eafe from che fame; elpecially if he do continue the ufethereof, — | G Take Frankincenfe, Doves dung, and Wheat flowre, of each an _ Additions to ounce, and mix chem well wich the white of an egg, then playfter- the ay salen wife apply ic where che pain is, ie e Sipe ones The oyl of Lillies, if rhe head be anoinced therewith, is good for headand the 2ny pain cherein. 3 ath RAS parts thereof,. Take Rew, and fteep it in‘Vinegar a day and anighr, the Rew - and the lungs. being wel bruifed ; then. wichthe fame anoint the head twice or. acther thrice a day. For the head- _ Take the white of an egge , and bear it tooyl, then putitto — “ach, & to ftay Rofewarer, and the powder of Ajabafter, rhen rake flax and dip bled ng at ir therein, and lay irrothe cemples, and renew it two or three ‘the nofe, times a day. . i Rey ys Todrawoutr Take Agrimony andbrurfe tr, and plaifter-wife apply it unto the bones broken wound, and let the parry drink the juice of Bettony , and ic will in eee expell che bones, and he-l che wound. © c . A. tins e es eo. ieee ae Take the leaves of Agrimony, and boyl chem in hony, till it be mould ofthe thick likea plaifter, and chen apply icco the wound of the head head. warm. | The Squinan- =Takea Table-napkin, or any linnen cloarh, and wet it incold cy. water, arid when you goto bed apply ic tothe fwelling, and lye upright ; thus co chree or four times in a night, cill the {welling wafte’ . : se The toothach_ _Tak2twoor'th*ee Dock roors, and as many Daifie roots, and — boy! rhem in water till rhey be foft, chen cake them our of the water, and boyl chem well over again in Oyl Olive, then ftrain them throvgh a clean cloth, and anoint the pained tooth © therewith, and keep your mouth clofe , and i¢ will rot onely take away the pain, but alfo ea’e any meerim or grief in the To make teeth head. | white, _ Take a fawcer of firong Vinegar, and two fpoonfulls of the : | powder them. wT 4 Book zy ~ boufbold Phyfick.. alt. eee ge powder of Xvach-allows , a {poonfull of white falc, anda fpoonfull — “8 of hony: feeth all chefe cill icbe as thin as water, then put ic into 4 - clofe vial and keep it, and when occafion ferves wath your teeth therewith, with a rough cloath, and rus them foundly : buc not” tobleed. - Stace : ey Take fome of che green of the Elder-tree, or che apples of Oak- To draw ceeth: crees, and wich either of thefe rub rhy reech and gums, and ic will Without iron, Joofen them fo, as you may cake chem our. sh Take fage and fale, of each alike, and ftamp them well cogether chen bake ic cill ic be hard, and make a fine powder thereof , then, therewith ru che ceeth evenings and mornings, andit will cake a- — way all yellownefs: cee: bia Firfeler chem-bloud, then cake Harts horn or Ivory, and ted For on that” Pimpernel, and bruife.them-well cogether : then put it into a OO Linnen cloath , and lay ic coche ceeth., and-ic will faften | Teeth that are: yellow,~ = o 8° i 5 4 “y Ore cir! 8s, Pema ° xe Foran "yee mS Take che juice of Lovage, and drop it into the ear, and it Will pome in the: cure-any venome, and kill any Worm , Ear-wig ,-or other ver- ear, - mine. . ) : ye Take two ounces of Conaizeyand beat it ina morter to fine pow- For a Pinking™ ‘ders chen boyl icin white wine from a portle toa quarr, then breath einem fy drink chereof morning and evening as hor as you can fuffes; or je pints se . otherwife, take an ounce of wild time,-and being clean wathed, cut ic fmall, and chen powder it 5 chen put toic half an ounce of Pepper in fine powder; and as much Comine-y mixthem all wel together, and boyl them in a portle of whire wine, cill half be con fumed, and after meal ( but nor before) ufe to drink thereof hot alfo oncein theafternoon, and at your goingro bed 5 and’ ic wil. purgethe breath, : a . S Take red Nettles and burn them to’ powder then adde as For ftinking¢. ~ muchof che powder of Pepper, and mix chem very well cogecher, noftrils and {nuff chereof up into. the nofe ; and-chus-do divers ames -a’ + Take old Ale, and having boyledic onthe fire, and cfeanfed it, Fora Canker} add thereto a pretty quantity of life-hony, and as much Allome, in the noie, arid then with a feringe or fuch like, wafhthe fores therewith very*- » warm. d hee : Takeagallon of running warer, and boll ic-to a porcle $ then A ted warer ‘i put fF any canker» ~~ oo S.. eee “ ee, sae “aes ‘s é bs SUE Ds ay eabneas a PSG) 16 The Englifo Houfe-wifés _— Book 2, & ~~ pute ica handfull of red Sage, a handfull of Celladines, a hand- | ~ : — fillof Hony-fickles, a handfull of Woodbine leaves and flowers, > chen rake a pennyworth of grains, made into fine powder,and/boyl > all very well cogether : chen put to ira quart of the beft life-Hony: - -of a year old, and a pound of Roch Allom: Lec afl boyl rogether » tillic come co a pottle, chen ftrain it and put it into a clofe veflel, and therewith dre{s and anoint the fores as occafion ferves sit will + -\,,-eafe any cankeror Ulcer, and cleanfe any wound : Tvisbeft tobe | - | made at A4idfommer. est) eae ‘To clear the Take rhe flowers and roots of Priva ofes, clean wathe in run- eyes. ning water, then boyfthem in fair rumiify warer rhe fpace of + an hour, chen put thereco 3 pretty quantiry of white Copperas, audw . then Grain all throughs Tinhes clothyand fo Jee it fandwhile and . there will anoyl appedr upon che warér, with thattoyhancine” thelids and the brows:of your eyes , and che temiplesiof syour. head, and with che waterwafh your eyes, and itis molt fovex) . feign. oe | . eke Another for’ Lake fifceen feeds of funipér’, and. as many Gromwuel feeds,» the fight. __ five branches of Fennel, beat chem alrogerker, then boyl chem ita: oo pint of old Ale, till three parts be watted ; then frain 1 into a- alafs, and drop chereof three drops into each eyeat night, and» wath your eyes every morting for the {pace of fifteen dayes wich your own warer,, and ic will clear any decayed fizhe whatfoe- — Wl Cen | ba EGER. Si Fe For fore eyes. "ake red Snailes,and feet chem in fair water, and chen ‘gather * che oyf chac arifeth hereof, and cherewith, anoint your eyes mor: ‘ f ning and evening, : | SHE DAG Em Te For fick eyes. Takeagillon ortwvo of the dréges of ftrong Ale, and put rheres' cys | hike,, and-as much Fezwel.as of allthe reft, f2mp-them all well” . together, chen let ir ftind two dayes and two nights s then ftrain it very well, and anoint your eyes morning and evening there _ with. aa rhe Me ee, " Forthe ping, Take an Ege and roaft ic extream hard, then cake the white : “webintheeye-being very hor, and Jap in ir as much: white Copperas pat 4; | | “1 Page peafe v} ¢ 44 ~ a ¢ 4 peafe, and then violencly ftcain ic chrough a fine cloath, chen -_ halfa quarter of a pound, wafh them clean, and lay them in fteep = in white wine a whole day ; chen diftill chem in-ordinary falr, and » the firft warer will be like goid, che fecond like filver, and the - thitd like balm; any of rhefe is moft precious for fore eyesyand hath %, - recovered fight’ loft for the fpace of ten years, having been ufed buc - four dayes, | , ‘ther upon head or beard. . a 4 bonfhold Phyfick, NT ay ai put’a.good drop»thereof. into the eye, and it is moft fove- reign. be URES OFS Tt | 3 3 ~Taketwo drams of prepared Tuffia , of Sandragon one dram, A powder for of Sugara dram, bray chem all well together, cill chey be.exceed-the pin and _ | ing fmall, then cake of powder, and biow alittle thereof into the web in the cie eye, and ic is fovereign. 2 | bgt ~ Take of red Rofe leaves, of Smallage, of Maiden hair, Euface, A precious - Endive, Succory, red Fennel, Hil-wort, and Cellandine , of each ea for the _ Take the leaves of willow, and boyl chem well in oy!, and chere- To make hai wich anoint che place where you would have any hair co grow, whe- &'°™* | * Take Treacle warer and hony, boyl chem rogether , and wer’ 4, Anker. wif cloathcherein, and lay ic- where you svould-havehair co grow,” and ic will come {peedily. : | if ; Take nine or cen eggs,and roft chem very hard, then put away the eg cecal yolks, and broy che whices very fmall, with chree or four ounces of as ib srs _ white Copperas, cill ic be come co perfe& oynement, then with it ace , ‘and puc chem inco a gallon anda half of fair: wacer, and boil anoine the face morning and evening, for chefpace of a week and ‘More. sh Fi _ Take the rind of Hyfop,:and boyl or-burn ir, and let-the fume or For the » _fmoak goinco the mouth, and ic willfay any rhume falling froma "heum. the head. Takea pint of running water, and three fpoonfuls of hony and For hoarfne § boyl chem cogether: and fcumoff che filth, then put thereco oneinthe’throay, ° ounce of {mall Rayfins,and ftrain ie wellthrough acloath, and fo- : drink ic morning and evening. Take Aquavjte and fale, and mix ic wich ftrong old Ale, and then Fora dange- ‘heat ic on "a ei and cherewich wath che foles of the feet when rous cou,h, you go to bed. | “Take of clean wheat, and of clean barly, of eacha like-quantiey, = wet dry them < “iS. TheEngh(> Houpwift's Bo chem till they burft, then ftrain ic into a clean yeflel, and add — Bi theretoa quartetn of fine Lycoras powder, and two penny worth — of gum Arabick ,. then boyl ic over again and ftrain ity and — o>. *keep icin afweer veffel, and drink thereof morning and eve-— For ghePifick Nninge _ + datath oy Gage oe Take the beft wort, and lec it ftand rill ic be yellow, then boy! ~ it, and after lec.ic cool, chen put co ica litcle quantity of Bara and ~ Saffron, and fo drink of ic every motnine and evening, while it - ~~ faftech: Orherwife, take Hore hound, Violet leaves, and Lfops of ~ each a good handfull, feeth chem in water, and put chereto a lic- - cle Sugar, Lycoras, and Sugar-candy, atter they have boyled a — good while, chen {train ic inco an earthen veflel., and lecthe-fick ~~~ drink hereof fix {poonfulls ac atime morning and evening ; or laft- ly, take che lungs of a Fox, andlay icin Rofe-water 5 or boylicin — rofe-water, then cake it out, and-dry icin fome hor place. without » the fun; chen beat itto powder with Sugar candy, and eac of this: © - powder morning and evening, -. em Sng ie wrlesbie Hite Bor griefsia. To eafe che pain in the ftomach, cake Endive, Adints,.of eacha che ftomach. . Jie quanticy, and fteep them in whice wine a dayes -fpace ; then — ftraining and adding thereunto a little Cynamonand Pepper 5 give it cothe fick perfon to drink; and if you add theretoa little of the ~ powder of Horfe mint and Calamint, ic will comfort the ftomach - exceedingly, and occafion fwift and good digeftion. x For {pining of For {pitting of blood, whether ic proceed of inward bruifes,overe blood, .. _—‘ftraining, or fuch like ; you fhall cake fome pitch, and 4 litcle Sper- ma Gatiyand mix ic with old Ale, and drink ir, and it will flay che ” flux of blood : But if by means of: the bruife, any outward grief re- mains then you fhallrake the herb Broke/hemp,-and frying it, with . fheepstallow, lay ic hot on the grieved place, and ic will cake away che anguifh, on pe hp Seep sale «To ftay the flux or vomiting, také Wormwood, and fowre bread rofted, of each a like quantity,and beae them well ina more ter; then add to them as much of the juice of AZiars, and the juice of Plantain, as will bring ictoa thick falve : then fry chem alto- pecher.in a frying pan, and when itis hor, lay ic plaifter-wife ro the mouth of the ftomach ; then let rhe party drink a: little white Wineand Chervi/e water mixc together, and then fteep fowre eofted. bread in-very Mrong vinegar, wrap it im fine.cloath, and | | 4 lec SSE For Yomiting, ob — houfbold Phyfick,. _ Tet the fick patcy {mell chereco , and ic will ftay the exceffe 2 Of Ar eting » and both comforc and ftrengchen the fo- ; “ - mach. (Rik 2i3 epee aoe If you would compelloneto vomit , take half a fpoonfull of mn cccacce Stone crop, and mix F with three {poonfulls of white aid: an ee 4 BS a it to the party co drink, and ic will make him vomic prefently; ut do chis feldome, and to {trong bodies, for otherwife it is dati- gerous, | : ; For the Ji/iaca paffio, cake of Polypody an ounce, and {tamp it ; For the Ii. then boyl ic wich Prunes and Violets,in Fennel water,or Annifeed ca paflio,. Water; take chereof a good quantity; chen ftrain ir, and let che par- ae ty every morning and evening drinka good draughe thereof, | CRRA ol te ~~ Tf che ftomach be troubled wich wind or other pain , take Additions to * ‘Commine, and beat it co powder, and mix wich it red wine, (pe aicales of i drink ic ac nights when you go to bed divers nights toge- Ae ig hers 1244-1 ; a Take Brooklime-root and leaves, and wath chemelean, and dry Fer the fto- _ themiin che fun, fo dry, char you may make powder thereof ; then pach. eli take of the powder a good quantity, and the like of Treacle,and putpatiio, a8 chem ina cup, with preccy quanticy of ftrong old Ale, andftic 9 : them well together, and drink chereof firtt and faft, morning ‘and evening, for the{pace of three or four dayes; and if need do require, ufe the fame in the broaths you doeat , for it is very . fovereign, — | | 3 Take Harts-horn, or Ivory beaten te fine powder , and as much ah Cynamon in powder, mix chem wich vinegar, and drink thereof, er Pag ia te to the quanticy of feven or eight fpoonfulls. | Bante: “Take the water of Moufear, and drink thereof the quanticy of The mother, 4n ounce and an half, or two ounces, cwice orthriceaday; oro- =~ ~cherwife rake little Nucmeg, a lictle Cloves, a little Mace, and a very litcle Ginger, and the flowers of Lavender,beat all uncoafine © ‘powder, and when the paffion of the Mother cometh, take a ‘chafing difh of good hor coals, and bend che patient forward, ~and caft of the powder intothe chafingdifh,foas fhe may receive the fmoak both in ac her Nofe and mouth , andic is a prefene " cure. nate ~~" Againft obRtrudtion | “ner, Cammomile,and-the grearet Centaury 8 boyl chemi fe “2 C2 | , abe: oe ee ee - ObReu@ions gin the Liver, cake Annifeeds;‘Ameos, But of the Liver. nye oT ~ Wine = : 20 | The Exglifb H onfe-wife s Book 2, wine wich a licrle hohey, and drink it every morning , and ic will — cute the obftructions, and cleanfe the Liver from all imperfe&tion. — Ags the -Againft che heat and inflammation of the Liver , rake Endive hear of the. dryedto.powder and the meal of Lupix feeds, and mix ic with, ° Liver.., Hony, andthe juice of Wormwood: make a cake thereof, and eat pte it,.and ic will affwage the great heat and inflammation of the Liver, _ | and take away the pimples and rednefs of the face, which procee- - . deth from che fame. - See: | Ty Pa prsosk 2 —ForthePlus:; To prevenra Plurifie a good. while before it come, rhereisno ‘sifie... . better way than ro ufe much the exercife of Ringing, orcoftretch your arms upward, fo as they may bear che weight of your-Body, — and fo {wing your bodyup and down a good fpace; but having ciughca Plurifie, and feeling the gripes, ficches, and pangs chere- of, you fhall prefently caufe che party. to be-lee blood , and chen take che herb A/thea, or Holyhock, and boyl ic with Vinegar and Linfeed, till ic be chick plaifter-wife, andchen fpread it upon’a ai of Allom-leather, and lay it ro the fide chat is grieved, and ic — - will help ir. : ih entay: “pphitter for To help a fticchin the fide, or elfewhere, take Doves dung; red aftitch, Rofe leaves, and purthem into a bag,and quile ic ; then throughly heat ic upon a'chafing dith of-coals, with vinegar in a platter : chen Jay ic upon the pained place, as hot as may be fuffered,.and when - it cooleth, heat ic again, sth; Cage Sy ee oman Heavy inthe — For any extraordinary heat or inflammutioninthe Liver, take ...._. Barberies, and boyl chem in clarified whey, and drink them , and Fodtecoue UC Willcurein 2 Rina ioe Fo oti Be If you will make a Cordial for a Confumption , ‘or any. other soy weakitefs, take a quart of running-wacer, a piece of Mutton, anda _ piece of Veal, and pur them wich the water inroa pets chen take of - Sorrel, Violet leaves, Spinage,Endive,Succory, Sage, Ifop,of each a good quanticy 3 then rake Prunes and Raifins,. and put them all.co the broch, and feeth chem-from a.quare to a pints then ftrain the yotk of an e9g; anda liccle Saffron thereintos. putting in Sugar, - whole Mace, and a littléwhite wine 5 fofeech chem ‘awhile toge- eh __ wher, and‘ferche parcy drink icas warmas.may-be, . : | TeRagash, . To ftannch blood, cake che herb Shepherds purfe (if it may be Ses, ~gotcen) dliftilfed arche Apothecariesy and drink an ounce there- _ Ofat atime: Moning and evening, and ic will flay. any a? | Of blood naturally or unnaturally ; buc if you cannot get diftilled water , chen boyl a handfull of the herb with Cynamon, anda little Sugar, in Claret-wine, and boylit froma quart roapinr, — and drink ir asoft asyou pleafe: alfo, if you do but rub the herb becween your hands; you fhall fee it will foon makethe bloodre- Oa er in tie y ieiaes . For the yel- = - For the Yellow Jaundife,take two penni-worth of the beft Eng- 10, Jaundite. _ fifth Saffron, dry icand grind: it to exceeding fine powder ; then mix it with che papof a roftedA pple,and give it the difeafed parcy co {wallow downin manner of a pill, and chus do divers morn- ings together , and wirhoue doubt it is che moft prefent cure ‘that can be for the fame, as harh been oftentimes proved, For the yellow Jaundife,take Pimpernel andChick=weed,ftamp- them and ftrain them into poflec-Ale; and let the party drink a re | re | ee theteof morfiingandevening is ics = For the Yellow Jaundife, whichis defperare , and almoft patt cure : Take fheeps-dung new made, and pur it intoa cup of beer * or Ale, and clofe-the cup faft, and let it ftand fo all night, and in ~ the morning rake a draught of the cleareft of the drink,and give ic Ue iucuce pays, =, Sk pgige ac tat ee tata S _ For the Black Jaundife, rake the herb called penny-royall; and For the Black either boyl it in white-Wine, or drink che juice thereof fimply by Jaundife, it felf, co the quantity of chree or four fpoonfull ara cime,and ic will cure the black Jaundife, : Take of Hyfop, Parfley, and Harts-rongue, of each a like quan- 4 gaitions Soy _ tity, and feeth them in wort till chey be fofr, ‘chen let ic ftand till the difeates of it becold,and chen drink thereof firft and aft, morning and even- the Liver, _ IS@s ete | _ Take Fennel roots, and parfley roots, of each alike; wath r.. wafting them clean and pill off the upper bark, and caft away the the Liver, _ pith wichins then mince them fmall; then puc chem co three 4 pints of warer, and fer them over the fire;rhen take figs and fhred chem fmall, take Licoras and break ir {mall, andpucthemtothe herbs, and let all boyl very wells; then'take Sorrell andfiampic >. and put ictothereft, andletit boyltillfome part wafted, then = take a good quantity of honey and puc to it.and boyl a while, then take ic from the fire, and clarifieit chrough a ftraiher into. a elafs-veflel , and {top ic very clofe; then give the fick rodrink C3)... | ~ thereof 3% - z ~ Book 2: - Bape arms ae | ~ chereof morning and evening, « 8 . ihe mp ake che flulk of Saine Mary- ahs and burn ic, or layi it up= Peraing of onahorryle-ftone untill ic be very dry, and chen beatit into pow- the heat of the der, and. rub che fore cherewith rillic be whole. . Liver, Take Wool in che Walkmill that commeth from the cloarh and To ftaunch — flyerh about like Doun,and beac it inco powder ; then cake thereof — blood, «and mix icwich.che white of an ego and wheat flowre , and ee " chem cogether :. then layic ona finnen cloath or lint, and apply t iE to the bleeding place, and it will ftanchic. Ifa man bleed and have no prefent help, ifthe wound be ee For gy foot, bind him about che ankle; if in che leges, bind him about the’ ‘bleeding Knee; if it be on the hand, bind him about the wrilt; if icbe on the arm,bind him about the brawn of che arm Wit 2 a ood. lift,and a : the blood will prefently fanch. “Forastitch; Fake good {tore of Crvamon grated,and put it into poffer- Ale - | very hor and drink i, and it’s. aprefent cure, hoa ‘Abath forthe . Take agallon of running water; and put to itas much fale as | Leprofie, will make the water as fale as che-Sea-warer , then boyl ic a good while, and bach the leggs therein as hot as may be fuffered. For the Drop: For the Dropfie, cake 4 ‘cnusecaftus, Fennel, Affodil,datkWall-~ fie... e wort, Lupins and Wormwood,of eacha handfull, and boyl chem in a gallon of whice- Wane untill a fourth pare be confumed-, Then Arain icand drink ic morning and evening half-a pint thereof, and it will cure the Dropfie : But you mug be carefull chat you take not Daffodi! for Affodil. For pain in the Spleen,take 4 ‘cenuscastas, A gtimony, Ani ‘leeds _ Geataury.che great, and Wormwood, of each a handfull , andj boyk ~rhemina eallon of whiteWine, ae train i it, and fet tHe* patient drink. divers mornings cogether half apinc thereof ; and arc his nfual meals fet him neither drink Ale, Beer, nor Wine, but fuchas ~ hach had the herb Tamariske fteepr in the fames. or for want of the ~~ ~ herb, dec bina- drink ont of the cup made of T. aupariske wood,and . he fhall find. remedy, » For any pain in che fide; take Mugwort i red-Sagey, and ‘ty between.two tyle=fones, and then put it into a bag, ‘and‘apply For fauneli to. your fide as hor as can be indur’d, a be Engl Houfwifts Pain in the > Spleen... » ‘ Pain in the ©. Liver,. and {hort To help h'mehat is exceeding far , purfie, «and fhort breathed : breath. .. & paths onsy clarified and bread unleavened, and make toafts Of its and .< an \ y Book 2 — boufbold Ply fick. NPS LS ~ and dip che roaftsin clarified honey , and eacchis diversmormnings _ ce with your meat. | | , | i : - Take a lump of Iron or Sceel and heat it red hor, andquench Additions to, ‘tin wine, and then give the wine to che fick partyto drink, the _dilea- - Take Fennel feeds and the roots, boyl chemin water, and af- Se i Ug i cer it is cleanfed put to it honey, and give che party codrink, chen #o, Gerelec é - feeth the herb in Oyland Wine together, and plaierwife apply of the Spleen. it to the fide. : "Make a’plaifter of Hormwood, boyled in Oyl, or make an oynt- Difeafes oft ment of the juyce of Wormwood, of Vinegar, Armeniack, Wax, nest and Oy/, mixed and melred together , and anoine the fides there- wich, eicher in che Sun or before che fire. | 3 “Take the powder of Galingal,and mix {t with the juice of Bur- For paffio of rage, and lec the offended party drink ic with fweet wine. - | nee Nude ke Take of Rofemary and Sage, of eacha handfull, and feeth tem nels ch Pemrt, in whice-Wine or ftrong AJe, and chen lec the paciene drink ic luke-warms | : | -Take the jutce of Fennel mixt with honey , and feech chem ah ae ee gether cill it be hard,and then eat ic evening and morning, and it heart will confume the fatnefs, ake - For sche Wind-Collick;which is a difeafe both general, and cruel, : chere be a world of remedies , yet none more approved than this For the wind which I will repeac: You fhall cake a Vatmeg found and large , Collick, and divide it equally into four quarters: The fir&morning afloon as you fhall rife, eata quarter thereof; the fecond morning two quarters, and the thirdear three quarters, and rhe fourch morning _ eaca whole Ww#imeg : and fo having made your ftomach and tafte familiar cherewith, eat every morning whileft the Collick, offen- deth you, a whole Wutmeg dry without any compofition, and faft - ever an hour at leaftafter ir, and you fhall find a moft unfpeakable | profic which will arife from the fame. The win For the W4ud-collick, cake agood handfull of clean Wheat- © ait meal as it commech fram che Mill,and two eggs, and a little H17- an ‘vinegar and alittle Aguavite,and mingle chem together cold, and ~ make a cake of it,and bake it on aGridiron witha foft fireand turn _ - Gt often,andtend.it wich bafting of Agwavite with afeacher;then lay it fomewhat higher than che pain is, rather chan lower. "Ror the Lask or extream feouring of the belly, cake che feeds For the La. 's 4. ’ of ww _~ and it will ina fhort {pace bind and make the belly hard, ... > pane Kee ~ 2.) nt ra va a a , - ‘tae 24 The Englife Haufe-wife's Book. 2 ca orth: Wood-rofe , or Brier-rofé, beat icto powder , and mix a a Boat dram thereof. wichan ounce of the conferve of Slo2s3 and eat ity, — rs i blo. For the bloody flux, take a quart of Red-wine,and boyl cher dy Aux, in a handfull of Shepherds purfe, rill che herb be very fofe : Then - ftrain ic, and add chereco a quarter ofan ounce of Cynamon, and ; 2 a Das as much of dryed Tanners-bark caken from the Ouze, and both’ 4 cure him. - Toftay alask © To {tay a fore Lask, take Plantain. water and | Cynamon finely | -bearen, and the flowers of Pomeranares, and boyl them well roge- cher; then take Sugar and che yolk ofan egg, and make a caudleof ir, and give che grieved parcy it. beaten to fine powder; then give che patty half a pint thereofto, — drink morning and evening, ic being made very warm, cand ic will ° Forthe Flus. Forthe Flux, cake Stages pizzle driedand erated, and give » ‘irin any drink, either in Beer, Ale, or Wine, icismoftfoveraign) — for any Flux whatfoever. Sois the jaw-bones of a Pike, che teeth and ali dried and beaten to powder,and fo given the party difeafed in any drink whatfoever. | Ny K ‘Forthe wort! To cure che worft bloody-flux thac may be , také a-quart: of. Flux. ~ red-wine,and a fpoonfull of Commin-feed, boil them together n= : rill half be confumed; then rake, Knot-grafs and Shepherds purfe: -and Plantain, and Aamp them feverall, and then ftrain chem and ~ ~ take of the juice of each of rhema good fpoonfull- and pur them, - to the wine, and fo feeththem again a litcle: Then drink icluke- warm, half over night, and half che next morning ; and if ic-fall, out to be in Winter, fo that you cannot get the herbs’, - then take, che water of the herbs diftilled; of each chree fpoonfull, andufeic as before. ~ Pa ForeeRtive- For extream coftivenefs, or binding in the body, fo asa man: nels. cannot ‘avoid his excrements; take Anifeeds, /Renugreck, Line- feeds, andrhe Powder-of Piony : Of each halfan ounce, ‘and boyl them in a quart of white-Wine,and drink a good draught, chereof, _ and ic willmakea man go.to.cthe fool orderly, and at greae _ 3 eafe. Por —Werms;, Cicarrine, as much ashalf a hazel Nur, and wrapirin the-pap of _aroafted Aple, and fo. let the offended parry fivallow 1c inthe ° fey oe a Manner For worms inthe betly, eicher of child or ‘man, take Aloes : and chen in a linnen bage apply i¢ hot roche Navel of the grieved Take a qu. De and ruil toads carey sialic, ries o Additions -to | quarc of red-wine, and put co it three yolks of eggs,and the difeates of Srte) , .. Tak the. crumms of white-bread;,and.fteepic.in Mulk wich A i ra r 36 —~«*Ube Exnglihh Hlouf-wifé's a For the ftop- Take the Kernels of three Peach-ftones , and’bruife chem, fe- pingof the yen corns of cafe pepper, andfliced ginger a grearerquanticy womb, - Ale, anddrink it-off in a greacfpoon ,: then faft two hours after, and walk up and down if you can; if -otherwife » keep your felf warm and beware. ree each halfa handfull, two roots of Ofmund, boyl chemin ftron Ale , «and Honey, and drink thereof morning , noon, an night, and ic will heal any reafonable Rupcure. Or otherwife .. take of Smallage, Cumfrey, Setwell, Polipody, chat grows on the / .<: gtound like Fearz-Daifies and mores of eacha like , fampchem ~ very {mall, and boyl chem well in Barm, untill ic be chick Itke a ‘poulcis, and fo-keep ir ina’ clofe’-veffel J and wher you have occa- fion coufe: it, make ic as hot as the parcy canfuffer ic, and lay it cothe place grieved, chen with a crufs, crufs him up clofe, and let. “him be very carefull for ftraining himfelf , and in afew dayes . icwill knic: during which cure ,- give him co drink adraughr of red wine, and put therein agood-quancity of the flower of fetches, chan of the pepper y pound all cogecher grofly ; and put irintoa a {poonfull of Sack (which is beft ) or elfe white Wine, orftrong For the Rup- |. Take of Daifies, Cumfrey, Polipody ofthe Oak, and Avens “of | | finely boulted , ftirring it ‘well together.,-and then faft an ‘hour after. | For the ftone. For che violent pain of the fone, make apoffer of Milk and - ‘ Sack, then take off che curd , and put a handfull of Camsmomil flowers into the drink, then put ic Into a pewter por , and let ic. ftand upon ‘hot embers, fo rhat ic may diflolve ; and then drink ir Another as occafion fhall ferve." Otherwife for this grief , takethe ftone of an Ox-gall, and dry it in an Oven, then bear it to powder, and > ~ take of the quantity of an hazle-nut,with a draught of good Ale,or — whice-wine. ) Wagee The Collick ® For che Collick and ftone , take Hawthorn-berties, the ber- and Stone ries of {weet «Briers, and afhenKeys, and dry them every one | ‘feverally untill you make them into powder, then put a little quan- |". tity ofevery one of chem rogether,then if you think good, pu to it Another. che bettercake ic, then pucina quantity of this powder ina 7 » draught of white-wine, and drihk ic fafting: Orherwife you may take Smallage-feed, Parfley, Lovage, Saxifrage,&Broom-[eed of | each - ~ the powder of Licoras and -Auifeedesco che intent the party may Book 2, bonjbold Phifick. ay -each of chem 2 liccle quanticy, beac chem into a powder,and when ep you feel a ficof either of the difeafes ear of this powder a {poonfull "at acime either in-pottage, or elfe in the broathofa:chicken, and « . fo faft cwo or three hours after. ie ee To make a powder for the collick and ftones, take Fennel , A powder for par fley-fced, Antfeed,and C aT AP AY -(eed, of each the weight of fix the Collick...; pence, of Grumel-feed » Saxifrage-feed, the roots Of philipenduta. and ftone,: and Licoras, of each the weight of twelve pence, of Galingals - : | Sprkenard,and Cinamon,ot each the weight of eight-pence,of Sena their roots a like quantity, and feeth chem allin white-Wine, or elfe in the broth of a youns chicken -+,chen ftrainchem into a - ~ Clean veffef, and when yourdrink -ofits pre’ imtoit chalfa {poone, ~ the weight of feventeen fhillines good weight , beac themall co ~ _- powder and fearfe it, which will weigh in all cwenty five fhillings - and fix pence. This powder is co beviven in white Wine and Sue) es J ear in the morning fafting’, and fo to continue fafting two hours. after ; and to take at one time the weight of ren-pencey or ewelye= ~ Pe ripper) fr ht Paar. § CIOO oa nal pe rere ~ Ochet Phyfitians, for rhe ftone, cake a’quart of Rhenith or white Another,’ wine, and two lemons, and pare the-upper rind chin, and flice theminro the wine , and as much white-foap asthe weight of a eroat; and boyl chem toapinc , and pur thereto Sugar according ' coyour difcretion, and fo-drink ir): keeping -your felf warmin-yous — / beds'and tying upon'your ‘back, a For the ftone in che reins, rake Avicos,Camomile, Maiden’ hair, Fok the ftone: Sparrow-tong ue and Philipendula, each alike quantity, dry it in in.the aad an oven, and then beat ic to powder, and every morning drink half «<<. a fpoonfull chereof wich'a good draught of whiteewime;and icwilk Forthe ftone in the bladder, take axadifh reor and flit it crofs. For the fine uwice, then put it i ‘DIT vhice-Win top veilel ex- . twice, then puc it incoapinc of whice-wine and {top the veflel ex in the bladder ceeding clofe; then let ic fland alf one night; and che nexe mor- _ning drink tc off fafting , and chus dodivers- mornings cogecher , and ic willhelp: © ene Bon enh __ For the ftone in che bladder, rake the Kernels of floes, anddry °° them on a tile-fione, then bear thena irre powder , then take che sh lag roots of Alexander, Parfley, Pelitory, and. Holioak, of every of che bladder, ; full Of the powder of floe-kernels. “Alfo if you take che oyl of ScOfe a — 2 The Exglifo Houfe.wifés | Book2, — Scorpion, itis very good to anoine the members , -and the tender. ~ te = oi: Wigs bettas Mie cone Soest ars EEE FD heed ae .. parts of che belly againtt the bladdetin 20) io 0:je Ioan elesétiey 4 A bath forthe . To'makea bath foriene ftone;take mallows, holthock; and lilly- * Stene, _—roors, and Linefeed,Pellicory of che wall,andfeechin he bs chok >) oh vcd ta Sheeps-head, anid’ bachethe Reins ofithe,back. cherewith ae 4 imes, For it will open che ftraightnefs of the water conduics chat, - che fone may have iffue and aflwage the pain , and bring out the ©. ordvell with the-Utine:s: Bursyet in more effect, when a playlter a is thadénd faid ‘upon the reins-and» belly: immediately afterthe water for =» To makea water for che ftone 5 ‘take. gallorof-new milk of ¢ftone. 4 Red Cow, and put therein a handfull of Pellirory.of che wall, and ahandfull of wildcime, anda handfull of Saxifrages, anda, haridfull of Parfley-y-and cworor three Raath-roots. flic d,, and a. quantity of Phzlipendala-roots 5 let them lye in-the milka nights suoe’ aad th the morhing: puc the milk withthe-herbs nro adtilly, and diftill them’ witli’ amoderate : fire of Chacalenenies likens 4 chen wherr’you ate co nfechewater take a draught of Rhenith © winé or white-Wine,and put into it five(poonfull of the. diftilled Wwatef, ahd 4 liccle Sugarand Nutmeg fliced, and then.drink.of ir, $: the next day meddle not with it, butothe third day,do as _ gies om * yourdid “che firft days, ands fo: évery other. day,,.for. a.weeks — HSS pokes eiaann ovila Rove Giphiash bee oe eee es . Difficulty of | Far'the difficulty of Urine ,. of hardnefs to: make, Water, cake Urine, Smillage, DillyAnileeds,and Burners ofeacha like quancity,and. -__ dry them and beat chem co fine powder,and drink half afpoonfull scoft “srl nog thereof, wich’ oood draught. of W hice wine. dy ok sdoh sth ip oe peods a: AF the Urine be horand bursing’s the parcy thalb-rife batt : te £ x a wet mor. Ce Ae ee ~ For hot Urine, Ning to”'go to. drink’a good draught, of new Milk and, Sugar. mixt together, and’byall meinsab/tain from all Beer that is old hard. and tart, and from all meats and fawces which are fowrand 4oLhbwod , fhaty fie ePwOl 14 wisrino Ht « ryfem sah bghe ‘ 4 439 noth stio.? ait Forthestrans Pov'ehe Standullion 5 tale Saxifrage, Pelypedy of the Oak ; the guilfohp! =. réor of beans, ° anda quanticy of Raifins, of'€very,one chree, hand. full or mote; and ewe eallons of good Wine, or elfe Wine-lees, and put it ineo 4 Serpentary ,and.make thereof a good quancictysand, dive the fick to Drink’, Morning » and Evening -a, fpoonfull, at ian | . For - Book. = houfbouldPhyficke === 39 a SND - - For chem chat cannot hold their water in the night time, take For piffing - Kids hoof, anddry ic: and bear it into powder, and give ic**® O° co the patient to.drink, either in Beeror Ale four or five times o- 2» VECFex é For che rupture or burftennefs in men ; rake Comefrey and Fer= | meo{mund , and beat chem together, and yellow. wax , and For the rupe. Dears fuer, untill ic come unto a falve, and chen apply ic unto *4'S: the broken place, and ic will knic ic ; alfo ic fhall be good for rhe party co take Comphry roots, and reftthemin hot embers , as you - roft wardens, andlet the parcy ear chem - for chey are very fo-_ vereign for the rupture 5 efpecially being eaten ina morning faft-. ing; and by all means lec him wear a ftrong crufs till ic be whole. : ane 0 ee Take Goats claws;and burn chem in a new earthen pot to pow- Additions to. _ der, rhen put of che powder inco broth or potcage, and eat it there- a difeafes * ~ Gn: Or otherwife rake Rue, Parfley, and Gromwell, and ftamp piader ~ chem together, and mixicwithwineand drinkir,, a ae. Take Agams caffus, and Cafforeum, and feeththem together in Fey him thae wine, and drink thereof ; alfo feech chem in vinegar, and lap ic hor canner hold about the privy parts, and ic will help. , his water. - Take.Malmfey and butter, and warm ic, and wafh the reins of Pig ReN ey: the back, whereupon you find pain, then take oyl of Mace , and a- theg dine 6 noine the backtherewith. _ pete Ged sen Firft wath the reins of che back wich warm white wine, then For weaknefs anoine all the back -with’ the ointment, called’ Per flwane- in the back, to, A sal aah hc Nes al Take a leg of beef,a handfull of Fennel rodts,a handful of Parfly For heat in coots,two roots of Comphry,. one pound of Raifins of the Sun, a Foricoua a pound of damask prunes,and a quarcer of a pound of Dares ; put all ing and eh rhefe together, and boyl rhem very foft, with-fix leaves of Neep,fix ftrengthning leaves of Clary, twelve leaves of Bittany of che wood, and 2 litcle ofthe back, Harrgtongue: when chey are fod very foft, cake. ther into the fame broth again, witha quart of fack, anda penniworch of large mace, and of thisdrink ac your pleafure. | PEE Ce RS is ' Forthe Hemereides, which is a croublefome and fore grief, For the he. - ake of Dill, Dog-fennel,and Pellitory of Spain , of-each half a meroids, tandfull, and beac ic in a morcer with Sheeps fuet and black- hope, tillic come toa falve, and chen plaifter-wife, apply ic ¢ a the. Sah cGRapsna tcors uibd- sh CV Sct ci netgae ree are ae CMC MUNNAR GONE Res SoS je‘ Englifi Hoxfmifie ‘Bo _ the fore, and it will give the griefeafe, he Forthe piles Forch: Piles or Hemeroids , take halfa pincof ale, andagood or hemeroids. quantity of Pepper, and as much Allomasa Walnut ; boyl all this _ cogecher cil ic be as chick as birdlime, or thicker 3 this done, take — the juice of white Violets, and che juice of Houfleek, and when ic is almoft cold, put in the juice, and ftrain chem altogether, and — with chis ointment anoint che fore place twice a day. Orherwife, _ for this grief, cake Lead and grate it fmall,and layic upon'the fore: Or elie take mufcles dryed, and beat to powder, and lay iron the . fores. | : aera ea Rakesh. La. For i: ¢ falle If amans fundament fall downthrough fome cold taken, or o- in;of the cher caufe, fet ic be forchwich put up again: chen take the powder rae MENG of Tows Crofs dried, and ftrew ic gently upon chefundament, and anoint che reins of che back wich honey; and then about it ftrew the ‘7 © “powder of Cummin and Calafine mixe cogether, and eafe will ae io, ae ar * e he re. sehr Sy grape he at ie. a . oe A « + - : ~< come thereby, Additions ee, Lake.a great handfull of Orpins, and bruife chem beeween your re a ‘hands cill it be like afalve, and then lay chem upona cloath, and etn y bind them faft to che Fundament. For thehe-.. To help the green ficknefs, take a porttle of white wine, and a meroids.' o handfull of Rofemary, a handfull of Wormwood, an ounce of — For ave ereeM Carduus Benediétus feed, and adram of Cloves ; all chefe muftbe — eo put into che whice wine in a jug, and covered very clofe, and let _. itfeepa day anda night before che parcy drink of ir, then ler her — drink of ic every morning, and two hours before fupper: and fo — -.¢ cake.it for a fortnight, and fec her ftir as much as fhe can, the mofé’ «ovo the berrer, and early as fhe can. Orherwife, for this ficknefs take — ” Hyfop, Fennel, Penyroyal, of chefe chree one good handfull; take ‘~~ ewo ounces of Currants, feech chefe in a pint of fair water coa half, — _ then ftrain the herbs from che liquor; and put chereto cwo ounces of fine fugar, and twofpoonfulls of whice wine vinegar , let the party drink every morning four {poonfulls thereof, and walk upon- if. Pagek ena ke os) fait cot... ,. Toincreafe womans milk; you fhall boyl,in frong’ poffet ale, 8 ii entreale good ftore of Coleworrs, and caufe her to drink everymeal of che Usama milk Tame; alfo if fhe ufe to eat boyledGoleworts with her meat, ic will wonderfully increafe Her milk. "© |) 1 eae tee a To dry up womans milk , take red face,’ and haying flampt eee | It — vi Cae 7 ee " . ; ~ Book Forfa PRR ~ it,and ftrained che juice from che fame, adde thereunto as much To dry up © wine vinegar, and ftir chem well.cogether, chen warm it on a flat be k i fi __dith, over a few coales , fteep therein a fheet of brown paper, _~then making a hole inthe mic chereof for the nipple of che _ breatt co go through, cover all che breaft over wich the paper , and remove tt as occafion fhall ferve, but be very carefullic be laidve- eee Some are of opinion, chacfora woman-to milk her | th upon the earch, will caufe her todry: bucl referr it co aor trial. : Bie ‘To help womens fore breafts, when they are fwelled, or elfe 7 hy abe 6 _ inflamed, cake Violer leaves, and cut chem {mall, and feeththem Women ~ in milk or running water, with wheat bran, or wheatbreadcrums; then lay ic to che fore, -as hot as the party can endure — it. : Ifa woman have a ftrong and hard labour, rake four fpoonfulls of another womans milk, and give ir che woman co drink in her Ia- bout, and fhe fhall be delivered prefently. : Child dead'tn _ Ifa woman by mifchance have her child dead within her, Ee ee wai us fhall cake Dittander, Felwort; Penyroyal, and ftamp them,and take ‘ of each a f{poonfull of the juice, and mix ic with old wine’, and - give herco drink, and fhe fhall foon be delivered withoue dan- cr. . F To make a woman to conceive, let her eicher’drink AZugwort Apenes'to ¢6 we fteeped in wine ;or_elfe the powder thereof mixed with wine, asecive. fhall beft pleafe her afte... Psa i j | _ Take the powder of Corall finely ground;and ear it ina rear eggs a sas ne ea 3 andic will ftaycthe flux, =. sia womens infire _ Againft womensterms, makea peffary of che juice of Mugwort, mityes. ° or the water that it is fodden in,and apply ic but if ic be for the To eafe wo- flux of che flowres, take the juice of Plantain, and drink it in red méns flowers, © wine, © — . Take a Fotrentation made of che waret: wherein the leaves and , sind the: _ flowers of Tw#fon is fodden, to drink up the fuperfluiries of che ma-gevers, trix, ir cleanfeth the entrance ; but this herb would be gachered in For the mae. = * ~ harveft: Ifthe woman have pain in che matrix, fet on the fire, wa- trite * ter chat _Aronsum hath been fodden in, and of the decoftion make a peflary, and ic willgiveeafe.: P For eafein ~~ child bearing. - | Take s 3 ey : : me SF Wer OH NG, Ws - 32 . The Euglifo Houfe-wife s Book-2 A’ general. Take cwo or chree eggs, and they mutt neither be foft norraw, Barge a 2 bur becween both; and chen cake buccer chat Sale never came in, ~~ Child bed, and put into the eggs, and fup thém off, and eat a piece of brown’ ‘bread co them, and drink a draught of {mall Ale. ARO, PE SS To deliver Take.the root of Ariffolochia rotanda, and boyl icin wine and — _ the dead birth oyl, make a fomentation thereof, and it helps. ag eat ok - To’eacreafe Take the Buds and tender crops of ‘Briony > and boyl them in + milk broath or pottage, and lec the woman eat thereof, it is foves — 40) od ca" K Eeion. . | an ae pan tet ie oman Take Mugwort, Mothetwort, and Mines,the quantity of a hand-. - brought in bed full in all, feeth them rogether in a pint of Malmfey, and give her - and fwooneth to drink rhereof wo or three fpoonfulls ara ime, and iewill ap- ~ ioe peafe her fwooning. _ arose OSE ree eee _ Take Henbane ftamped and mixt with vinegar, and apply ic For forebretts Playfterwife, over all the forehead, and ic willcaufe fleep. "Take Sage, Smallage, Mallows, and Plancain, of each an hand- full; bear them all wellina mortar, ‘then puc unto them oat- ‘meal and milk, and fpread it on a fine. Linnen cloath, an inch - chick, and lay it cothe breaft or breafts - Or-orherwife, take — _-whie bread leaven, and ftrain ic with cream, and-puc thereto ‘two of chree yolks of eggs, fatler-oyl, or oyl of Rofes’, ahd pus : upon a foft fire cill ic be warm, and fo apply ic cothe peatte las es | hoe For Morphew, whether ic be white or black, take of the’ Lie 7 * charge of gold, a dram, of unwrought brimftome two drams ; beac — ' - 5." chem into fine powder, then cake of the oyl of Rofes and Swines ~ \greafe, of eacha like quantity, and grind them alcogether-with — ~~ * fal€ adram of Champhire, and a licele vinegar, and anoine the fame _. therewith morning and evening. | 61s) To breed hair. To breed hair, cake Souchernwood, and burn itto afhes, and ; mix it. with common oyl, then anoinc the bald place there- “s°\ with morning and evening, and ic will breed ‘hair excéeding- — } ; / For the gout. f For the Gout, take Ariffolechia rotunda, Althea, Bettony, . | and rhe roots of wild Neep, and the roots of the wild Dock cut ap pieces, after the upper tind is caken away, of each alike quah- tity, boy! chem all im running water till chey-be :fofe and chick: Then ftamp chem ina mortar, as {mall as may be, and “a | : puc \ Book 2, __- ‘boufboldPhyfich, 33: put chereto a litcle quantity of Chimney-foot , andapint of new milk ofa Cow whichis all of one incire colour, and as much of: the Urine of a man thac is Fafting, and having ftirred them all‘welk- |. _coverher, boy! chem once again on the fire; chen,ashor as the party - can fafferic,. apply ictothe-grieved place, andic will give him ae 5 | feos 3 ~ For the Sciatica; take of Muftard-feed-a good handfull, and as much of white honey, andas much weight of figs, and crumms of white-bread half fo much’, ~than wich {trong Vinegar beat icin a ~ morter till ic.come unto a falve 5 chen apply ic unto the grieved age place,and it will give the orieved party eafe’: So will alfo a plaifter of Oxicrotium, if itbe continually warm upon che fame. : = Tohelp all manner of fwelling or aches , in what part of the or fweitine or _ body foeverit be , or {tinging of any venomous beift, as Adder, ninging e f Snake,or fuca like, cake Hore-hound,Smallage,Porrets, {mall Mal- venomous ~lows, and wild-Tanfey, of each a like quantity , and bruife chem, Beats. or cucthem fmall: Then feeth chem altogether in a pan, with milk, Oacmeal, andas much fheeps-fuer, or Deers-fuet,as a Hens egg, and ler itboyl rill ic bea thick plaifter, chen lay ic upona es woollen-cloach, and lay it coche erief,- as hor as one can ry) fuffer ic. : ¢ K2469 1 eG, FOS Make dene For any {welling in'the legos or feet, take a good handfull of For fwellings) watet Creflesand fhreadthem fmall, and pur chemin an earth. ¢° ene leggs or en-pot: and put thereco thick Wine-lees, and wheat-bran, and * | ~ Sheeps-Suet , of each of them a like~quantiry , and let chem boyl together untill chey be chick; then cake alinnen cloth, and bind ‘ sic about the fore and fwelling, as hor as che party grieved can ee indure it, and ler ic remain on a whole night and aday wichour __ any removing, and when you cake it away, layto ic a frefh plaifter hot, asbefore, and ic will cake away both chepain and the {wel- ling. Ocher Chirurgtons for this grief, crake honey and beer, and. beat them together, and therewith bach rhe {welling morning and evening. | : | To wath arly fore or Ulcer, rake running warer, and Bolearmo- A water to niack and Camphire, and boyl them togecher, and dip ina cloth, wath a fore _ and layic tothe fore, as hot asmay be endured ; alfo’ Plantain W#h. water is good co ‘kill che heat of any fore - Or if you take Wood- bine-leaves, and bruife chem fmall, ic will healafore ; or if you | D- . wath For the Scia: ” \ Re See. abe Exglifo 1 Honfe- wife s “Book 2 he dy ASR ~ watha fore with verjuice, that hachbeen, burnt or {cal prefenc remedy. ¢ 2 yofas oth: i, One to Re eeeb fon . wa ate oh : There-be divers. others, which, for this-eriefs stake the, green of - aPultisfor a Goote-dung, and boy! it in freth butter, then ftrain it very clean, ks and ufe it.) And Sallec oyl and Snow. water beaten cogether, will f ee _senre any teald.or burning. ©) 0 “ya ee fel “Forany old >, Tocure any.old fore how grievous foever itbe, take ofnew - fore 2 10 ppt cheee quarts, and good, bandfull of Plantain, and fst ic boy! * ‘gitL@ pinebe confumed ; then add three ounces of Allom made in powder, and an ounce and a half of whice Sugar -candy powdered. — Alfothen lec ic boyl.a lictle cill it havea curd, chen fitain ics with _ Icet and all che members about ic, then dry e-° Fe and day upon the UlcerHaguentnm Bafilicon., Spread on Aint , ~and‘your-diminium plaifter over ic, for this ftrehgchnech and kil-. ae * edly the quick-filver is kifledsthen fet che party anoint therewith _ che palms of his hands, the - the lepro- with Allom and. ftrong Ale, .and anoine che Leper therewith . moffiing andevening, and ic will cleanfe him,y nderfully, efpe- ciallyifhé be purged firft, and have fome partiof his corrupt blood — takenawayide record asi Dome sds 30) SHOR OY ee Fo take ava Torakeaway pimples either fromthe face or any other parc of Pimples, Y the body,cake virein-wax, and Spermsa cat? of eacha like quantity, — ee. and boyl chemtogether, and dip in a fine linnen cloth, andas ic cools; dip it-well of both fides, rhen lay uponic another fair cloath — ; > ypom atable;, and then foldup a cloachiin your, hands, and all co. — fleight vie. with che loach 5. chen takeas muchas will cover. the. eneved placeols ire: Nive. tienet chads alia bee enero oe. a as ae Books,“ \heafbold Phyfick, S45 © Afany man have his privy -partsburnt , takecheafhesofafine., dinnen cloath in good quantity, and put icintorhe ‘former oyl of a Pers - eggs, and anoint thefore member therewith, and it will cure = | - © "For any burning, take fix new taid eggs and ‘roaft chenivery po: 4) hatd 5°and>take out! che yolks ‘thereof and put them into-an ning. d earthen-por; and fetic over the fire on hot‘embers, and'then whilt —~ che eggs look’ black ‘ftir them with a flice untill they come to an yl whicly oyl cake 4 “clarifie;and ‘puc-it into a ‘olafs by ie felf, “ad therewich © anoint ‘the burning, and ‘it will’ cure EjONS TE RN. HOS ANe. co. eISNON Sim So220 YInO | ~ . ~ For‘any fcalding with hot wacer;| oy! , or otherwife, take good For any {cals Cream’, andferic onthe fire, ‘and ‘put inco icthe green which ding. grows ona ftone wall ; cake alfo Yarrow, the green of Elder bark _and fire'grafs') and Cream, and Air it’ well untill-ic cothe to an Oyl falvesthen Rtrain ity © ey. oon and anoine the fore wichirc. as ee ee _ To dry up any ‘fore, take Smallage, Groundfil,wild Mallowes, A pultis to and Violet leaves ; chop them fmall, and boy! them in milk wich dry--a fores:— bruifed Oatmeal anid Sheeps Suer, and fo apply ictothefore; 9 _ To eat away dead fleth cake Scubblewort,and fold it up in a red To,cat ‘away dock leaf, or réd wort Jéaf, and fo roftit inche hor embers; “and fo dead Hieths 7K lay zt cothe fore, and it will fret away all’ the dead flefhs of o- genic n% therwife; if you ftrew upon the fore’ a little Precipitate, ic will eat A er eT et ee. eee sania = Tomake awatet to‘heal all manner of wounds , you fhalltake 4 geterxo: Juph-worts flowers, leaves’ and ‘roots, and'in AZarch ot April’, heal wounds; _ when the flowers are at the beftdiftift it then with thaccwater, _ bathe'the'wotind, and fay alinnen cloach wer cherewith ‘in fhe Dvdr teWwilitiedl tt, oo Ce he EN SNS To heal any wound or cut in any fleth or part of the bodys To heal any firft, ifit be fic tobe ftitch’d, fticchic up’;and then take: Zagaée- wound, tum aurum, and lay it upona pleagane of lint as big asthe ‘wound , and chen over it a Dimininm plaifter made of Sallec Wr oyl and red lead, and fodrefs:it at leat once in four and twen- ty hours: bue if ic be a hollow wound, as fome throft in the bod, yor orher members, chen you thall take Bal{amumCephalicuns Be and watming it on a’ chaffing dith of coils, dip the’tenc’cherein-, ma D 3 and & ‘ eh Hen ee q tad \ wed bur- ao ~The Engin Houfoife's Bo / and fo ‘put it dnco the wound , then lay your plaifter of — “oo: Diminiumoverics and do chus at leaft.once-a day uncill it.be ~ Whole. baw noda tadrone lobes nOne pee tener Forfiaews cur Ifa mansfinewsbe curor fhrunk, he (ball goto the tootef — er fhrunk, — the.wild-Neep,whichis.like wood-bineand make-a-hole- inthe — "i" “""" midft of che root, chen cover it well again that no air go out'nor — in’, nor other moiftures chuslecicabidea day and anighr>then goandopen it, and you fhall. find-chereina certain liquor >: then , cake out che liquor and. put ic into-a clean glafs and dothus eve- ~ sy day whilft you find any moifture, in. che hole; and this moft — only be done inthe moneths of 4pri/ and AZay: chen anoine — ~~»... .o% the fore therewith againft the fire, chen wera. linnen cloathin the ~ fame liquor, and fap.it.about the fore, and che verene will foon be rotndcny ij hebretb-anyTipolane | alt nes sly IRR ‘jmpoftume,» sg YABASE 19} ADRs AY sco FOSTEUBEO | SHARC Ien ORE aie ada aonb, , ~ Take Plantain water, or Sallet-oy! , and running water beaten _ infumities of together, and therewith anoincthe fore with afeacher; cilithe — Surgery, and fire be taken out; chen take.the. white. of eggs, and beat them to Kirftof bur. oyf ; which done;. take a hare’s skin. andclip che hair into the oyl, rath ner + and make it as. chick. as you, may. fpread fir upon.a-fine finnen’ For burning loach, and folay it upon che fore, and remove ic.not untillicbe © or fcalding, . whole, and if any rife up of it felf , clip ic away with. your with either «. fhears, and if it be perfe@ly whole, then take a licrle ofthe oynr= a \ mene, and lay ic unco.the fame place again,;. otherwife take half — Gunpowder.’ “5 bufhel of Gloyers.fhreads of all fores ,.and fo much of running wae" “warer,, as {hall bechoughr conyenient. ro feeth chem; -and. put “ _ therevo a quarrer. of a pound of Barrowseereafe ; and.then rake * half a bufhel of che down of Cats cails 5 and boyl them alco- ~ gether, continually ftirring them., untill they be fodden ,-thac .,, they. may be ftrained inco an.earthen por.or glafs.,.and with in a> - q tS ee ~ morse che fore. ...:, Rae Sige oy te For burningsi7_. Or elfe cake Caprifolium. Monfe-ear .. cround-Jyy.. and Hens or See dung, :the reddeft or the yelloweft ,. and fry rhem with. May.but- on the face. rer altegether, uncillic be brown;:: then ftrain 4 througha.clean — cloath, and anoint che fore cherewich. ~., ee Rete okie ~ Fakeche middle rind ofthe Elm-tree, “and lay ir two, ot ‘bls | £ a BR Cone 3 Book | a boufbold Plyfick. mo re 37 hours in fair running water, cill ic wax ropy like glew, and chen —aneine the fore therewith : Or otherwife, take fheeps callow, and. _ fheeps dung, and mix chem together till rhey cometoa falve, and ~ chen apply it co the fore. is | ee Take Plantain leaves, Daifie leaves, che ereen bark of Elders, An ointment and green Germanders; ftamp them altogether wich frefh butrer, for burning. orwith oyl, and {train ic chrough alinnen cloth, and with a feacher : anoint the fore till ic be whole. ae | _ Take of the oyl Olive a pint, Turpentine a pound, unwroughr, Wawxhalfa pound, Rofina quarcer of a pound, Sheeps {uet cwo “pounds; then take.of Orpents, Smallage, Ragwort, Plancain, and Sicklewort, “of each a-good handfull, chop all thefe herbs is very fmall, and boyl chem in a pan altogether, upon:a foaking 4 fire, and ftirchem exceeding much, until chey be well incorpo- rated rogether; chen take ic from che fire, and ftrain all through a ftrong canvafs cloth into clean pots, or elafles, and ule tc as your occafion fhalkferve, eicher to anoinr, teint, or pla - Orotherwife, cake Popler buds, and Elder buds, ftamp and Ulcers and © ftrain them, then purthereto a lictle Venice Turpentine, Wax, els ; | and Rofin, and fo,boyl them together, and therewith drefs the nvold focen fore. Or elfe rake two handfuls of Plantain leaves, bray them ~ —{mall, and ftrain out che juice, chen put to ir as much womans \- mifk, a fpoonful of Hony, a yolk-of an Egg, andas much wheat — flower as you think will bring icto a falve: chen: make a plaifter thereof, and lay ic untothe fore; renewing~it once. in.four and: — twenty hours. ‘Take an ounce of Unguentum Apoftolorum, and an ounce of a : : nit Sag i ating 1a take away Uungnentum Lgyptiacum, and put them together ina pot, being yoy aaa ay fir well wrought*togerher in a bladder; and if the flefh be weak, me pur intoic alittle fine whire Sugar, and therewith drefs che fore ; or otherwife, take only Precipicate in fine powder, and ftrew te . onthe fore. | K ; Take a gallon of Smiths fleak water, two handfuls of Sage, | ‘apint of Hony, a quarc of Ale; two ounces of Alfom, and a litrle A water for a whice Copperas : feech chem aleogether rill half be confumed,thent** Arain ic, and put ic inco.a clean tel, and therewith vhs a withall wath che fore, 8 The Bnglifh Houfoife’s ae ¥ ote be 2 $3 3 ae oe - ae . > = = af a ar, ’ a f 4 = fore. Or otherwife, take clean running water , and puc therein a Roch Allom,and Madder,and let chem boy! cillthe Allomandcthe . ~Madder be confumed,then cake the clearer ofthe warer,and there= a Z Or elfe take Sage, Fennel, Cinquefoil,of each a good handfull, boyl chem in a gallon of running water tillthey becender, then ftcain che liquor from the berbs and put it to a quarrer of a pound _ of Roch Allom, and ler it feeth again a liccle, till the Allom ‘be _ melred; then cake ic from the fre, andufeitthus;dipline in _ ic warm, and layictochefore, andific be hollow; apply more — fine, then cake alittle bolfter of Linnen cloath, and wee ir well . inche water, then wring out the water, and fo bind up thebolfter — clofe.’ . A black plai- = Take a pint of Sallet oyl, and put into ir fix ounces of red lead; fier to heal ard a jitcle cerufs, or whice lead,then fer ic over a gentle fire,and — old fores,and fe; jc boyl a long feafon ftirring ic well till ic be fliff, which you kill in flamma- tions, . Anoyntmenc fhalf cry in this orders lec ic drop from your ftick or flice, upon — the bortome of a faucer, and fo ftand untill ic be cold,and then if it be well boyled,ic will be ftiff and very black , then rake ic off and _ ~ fet ic ftandaticcle, and after ftrain ic through a cloath intoa ba: fon,but firttanoine «che bafon with fallet oyl; and alfo your fin- — gers, and fo make ic up inco rouls plaifterwife , and fpread it,and apply ic as occation fhall ferve. — ay ~ ee a ~ Take Mallows and Beet, and feeth themin water, chen 20 ripen fores. dry away the water from ‘them 5 and beat _the herbs well nt with old Boars greafe , and fo apply ic unto the apoftume, hor. fea Forthefting- Jake ahandfull of Rue, and ftamp ic with ruftybacon till ic ing by any ve-come co a perfect falve, and therewith drefs che fore'illic be nomous thing, whole. | es de, ef Forvenom, — If che parcy be outwardly venomed,take Sage,and bruife ir well, and apply it unto the fore, renewing it ac leafttwice a days but if he be inwardly, then let che party drink che juice of Sage; eicher "In Wine or Ale morning and evening. | mitts fhe For a ring- Take Cellandine early in the morning, and bruife it wells and worm, then apply it to the fore, and renew ic twice orthtice aday. Take of Camphire one dram,of Quickfilver four penny-warth, >. killed : _ Book 2, houfoold Phyfickh. eg killed well wich Vinegar, then mix ic with cwo penny-worth of For the Itch: Oyl De bay, and therewith anoint the body. Or otherwife , take ‘ red Onions, and feech chem in running water a good while ; _ then bruife che Onions fmall, and with che water they were fod-. den in, ftrain chemin, and chen wafh the infected place with che famey eo. *° Forthe dried Take a great quantity ef rhe herb Bennet , and as much of red fcab, ‘Nettles, pound them well, and ftrain chem, and wich the juice wath the Patient naked before the fire, and fo let ic drink in, and wath him again, and do fo divers dayes till ic be whole. ‘Tokillthe ~ Takea penni-worch of whice Copperas,andas much green Cop- trop, ae peras,a quarcer of an ounce of white Mercury, ahalfpenni-worth ~~ of Allom, and burn ir, and fet all over che fire, wicha pint of fair “water, and a quarter of apinc of wine Vinegar, boylall thefero- =. ate till chey come to half a pint,and then anoine che fore there- witb. ; | : » pare it, and take che Core clean out, then chop your Apple and the fears of ~ -. Take Barrowes gteafe a pretry quantity, and cake an Apple and Totake away your Barrows greafe together , and fet icoverthe fire , char ic the fmadl pox, may melt, but not boy! 5 then cake it from the fire, and put there- to aptetcy quantity of rofe wacer, and {tirr all rogecher till ic be cold, and keep it ina clean veffel, and chen anoint the face there- with. - | ~ Take Quick-filver, and kill ic with fatting (pittle » then cake For the french: ~ Verdigreafe, Arabick, Turpentine, Oyl Olive,and Populion, and %* {panifh Pox mix them together to one intire oynrment, and anoint the fores cherewith,and keep the party exceeding warm, Or otherwife,take of Allom burned,of Rofin, Frankincenfe,Populion, Oy! of Rofes, Oy! Debay,Oyl Olive, green Copperas, Verdigreafe, White-Lead, Mercury fublimate, of eacha pretty.quanticy, bur of Alfom moft ; then beat to powder the fimples thac are hard, and melr your oyls, and caft in your powder,and ftir all welf rogethersthen {trainthem © through a cloath, and apply ic warm to.the fores: or elfe, rake of Capons greafe thar hath coucht no water, the juice of Rue,and che - _ ‘fine powder of Pepper, and mix chem together toan oynrment, and apply ic round abour the fores , but lec ic not come Inco the fores ; and it will dry chem up. 3 Daeg Take ~ 40 ‘Fhe Englifh Honfe-wifés | “Book: 2 To purout. Take of Treacle halfa penny worth, of long pepper as much, — the French or and of Grains as much, a little Ginger, and a lictle quantity of ~ Spapith pox. y icoras; warm them with firong Ale, and. fet the.parcy drink ie off, and lie down in his bep, and take a good fweat;- and chen when the fores arife, ufe fome-of che ointment before rehear- a fod | ’ es Bee ‘ae | Tomakethe Take the juyce of red Fennel, and the juyce of Seagreen, and feabs ofthe Crone honey, and mix them very well cogether till it be thick; Cae ate and with ic anoint the party; but before you do anoint him, you. one ANI “th atl make chis warer. Take Sage, and feechic in very fair water, ‘Additions te from a gallon toa portle, and put therein a quantity of hony, and green woundssfome allom, and let chem boyl a little cogether; when you have — Atrained the herbs from the water ; then put in your hony and your ~allom, and therewich wath the pox firft, and let ic dry in well,and then fay on che aforefaid oinrment. sAiets A defenfitive Take the oyl of the white of an Egg, _Wheat-flower, a little ho- fora gicen “ny, and Venice Turpentines take and ftirre allchefe eogether, and wound, fo ufe ic about che wound, bur not within ; and ifrheavound do bleed, chen add to chis falve a little quantity of Bolearmoniack. A falvefora , Take Opoponax and Galbanum, of eachan ounce, Armomacun _ green wound. and Bedlind, of each two ounces, of Lethargy of gold one ‘pound 4 - and an half,new wax half a pound, Lapis Calaminaris one ounce, Turpentine four ounces, Myrrhe two ounces, oyl de bay one ounce, - Thufs one ounce, 47iffolochia roots. two ounces, oyl of Rofes two ounces, fallet oyl cwo pound. All che hard Simples muft be beaten _to fine powder,and fearfed ; cake alfo three pints of right Wine vi- - nega, and put your four gums into the vinegar, a whole day be- fore, till che gums be diflolved, then fer it over che fire, and leric’ boyl. very foftly, until your vinegar be as good as boyled away ;— then take an earthen pot with a wide mouth, and pur your oyl © in, and your wax, but your wax muft be fcraped before you put it in; then by a liccle at once put in your Lethargy, and ftir it ex- ceedingly, then put in all your gums, and all the reft, but fer your Turpentine be laft, and fo let ic boyl rill you fee ic grow to be toick 5 them pour it intoa bafon of water, and work it wich oyl of Rofes for {ticking unto your hands, and make ir up in rouls, claifter-wife; and here isto be noted, that your oyl of Rofes muft noc % BT i. Go _ ~~ Book 2. ti boufbold Phyfick, i oh ie not be boyled. wich the ref, bur after is taken from the fire, a lic- tle before che Turpentine. ic pe aha i, | _ Take three good handfuls of fage, andas much of Honifuckle A water to: leaves, and the flowers clean picked ;then cake one pound of Roch heal any green . Alfom, and a quarcer of a pound of right -Enelith honey clarified, Bones wai half a penniworch of grains, andcwo gallons of running water: < then put all che faid thires into the water, and ler them feerh : rill half. be confumed :then take ic from the fire cillic be almoft . cold, and ftrain ic through a clean cloth, and put it upin a glass and chen,either on reint or pleagant, ufe ir as yor have occae> X fion. 4 4 Take a quare of Ry flower, andcemper it with running water, pees: and make dough thereof , then according to the bignefs of the To ftaunch wound, fay ic within che defenficive plaifter before rehearfed, over seh: soe it, and every dreffing make it lefsand lefs till che wound be clo- chee oe fed. ; eadiriti ann | Take a quart of Neatsfoot oyl, a quartof Ox galls, a quate of A made oyt “Aquavice, a quart of Rofe-water, a handfull of Rofemary ftripr, fer thrinking and boyl all chefe rogether till half be confumed , then prefs and finews. firain it, and ufe ic according as you find occafion, Take Hony, Pitch, and Butter, and feechthem together, and anoine the hure againft che fire ,. and tenc che fore with the fama Honfe-wifeés | Book 2 --. im bis hand, co prevent che fhrinking of the hand- and finews, “For any fever. _ bake Sage, Ragwort, Yarrow, unfet Leeks, of each a like quan - Pasi ~- tity, ftamp chem wich Bay falc, and apply chem co che writs of the: hands. 7 ae : | PONY To expelheat Blanch Almonds in the cold water, and make milk of chem (but mafevor. it muft not feeth) chen put to it fugar, and in the extremity of hear, - Mies fee that youdrink thereof; ae ace stlalae th | The royal a Take three. f{poonfulls of Ale, anda tiecle” Saffrén’, and dicinefor fe- Druife and ftrain icchereco, chen adda quarter of a fpoonfull of — vers, fine Treacle, and mix alcogether , and drink it when the fic — | comes. ; FN Another... Take rwd roots of Crowfeot that grows in a Marth ground, which have nolictle roors-about them, tothe number of twenty ormore, — and a lictle of che earch, thac‘is about chem, and donor wafhthem, | and adda lictle quantiry of falc, and mix it well together, and lay it on linnen cloaths, and bind it about your chumbs, betwixt the firft and the neacher joynt, and ler ic lye nine dayes unremoved,: and it will expel che fever. _ mien An approved Medicine for the greatest Lask: jpte bas | 20, as ~ Take a right Pomwater , the greateft you’ can ‘get’, or elfe'cwo lictle ones, roaft them very render to pap, chen take away the skinn and the core, and ufe only the pap, and'the like quancicy of Chalk finely fcraped, mix them both together upon a'trencher be-_ fore cheche fire, and work them well co a playfter'; then fpread ic upon a linnen cloath,~ warmed ° very hor as may be fuffered, and fo bind it co the’ navil: for twenty four hours, ule ‘this medicine cwice or thrice;or more,” untill che Lak be Ray- - ed. rai : Wey gaeee erst ia: hy oti kak wa Of 'Oyle of Swallows,- 2 © Tomake the ‘yl Oof Swallows, ‘take Lavendar-cotten, Spike ‘ Knot-grafs, Rib-worc, Balm, Valerian, Rofemary tops, Wood- _ Bite tops, Vine ftrings, French mallows, the tops of Ale-coft, f ‘ (Uo © SER One GiloSepaay .: } atk a Book:2, boafbold: Plyfich Sg cad Bias Be ee ete Bee AE DON OES 6 maken - Tomake oyl of Camomile , take a quate of Saller-Oyt and o¢ Camomile} fe canfest-. 6053 | oh ’ .. Tomake oyf of Lavender, rake pint of faller-Oyl; and put 7. .r6 son 4 dt iit alptater chen put co ica handfull of Lavender e, and lec ir Sa: _fland in the fame twelve dayes, andufeicin all refpe&s ,*as you — Mae did your oyl of Camomile. | fren od ery vhs _ | To make an Oyl which fhal{ make: thé skin of the hands very To make’* _ fmooth, take Almonds , and bedc chemrro oyt; chen cake whole fmooth hands# Cloves, and putthem both rogéther inro. a ghafs, and fer icin che - s) Sun five or fix daies,then ftrain ic, and wich che fame anoinc- yout — hands every night when you go. to bed, or otherwife as youhave ~ convenient leifure. © - 3 ONIN A To make: thar foveraigh warer, which’ was firft invented” by 7 ane Ore Dr. Stephens, inthe fame formehac he delivered che Receicto crovens waren, the Arch-bifhopi6f-Canterbury , alittle before the death of °° the faid Doctor.: Take a gallon of good Gafcoyn-wine , thea ~~ take Ginger ; Guilingal., Cinamon , -Nurmegs -, Grains, °- Cloves bruifed , > Fennel-feeds.;° Carraway-feeds, -Oxizsnumy ©: reo | oe of Ne < ~y Nei ee & ee } a | i oe ae ts ‘ ‘a XN } awe et i Ee c i - “= 4 a) ‘ Sante / : Oe a a : ae ai : ee Pie ’ L . ij es = STR ee ee Ea a i SANE Pe re ae ot aye eos _ ; fs By © , ES. wr fe ee ee ~ 4 3 j & FST e 0 nee : ‘ _@ oe tw Toe ne se - —= SE Te ; ; prs Fs SM of every of chem alike quantity. that isto fay, adrams3 chen — take fage,wild marjoram’, ‘penny-royall, mint, red-rofes, cigae, pellicory, Rofemary, Wild-time, Camomile, Lavender 5.08 - each’ of them: a handfull; chen bray che {pices fmall, and bruife) — che herbs, and) put all into the wine yanddetic ftand fotwelve- hours; only ‘ftir it divers times; chem diftillicbya Lym- _ beck, ahd-keep che firlt waret:by-it felf', for thac is che _beft;.-then -keep the fecond .water, for chat is good ;- and ~ for the laft > negle& it not: foric is very wholfome , though _ the worftofchechree, Now forthe, vertue of this water , icis ‘this: ic-comforrech sche fpirits: and vi | parts, and -helpech, Psi Sag ¥ all inward difeafesichac commech of cold s' ic is good againft the: © Wek bg veut Se eke * = + & Seeene ae eo po Jus * a” ’ . A? ~~ Pd 4 fed sdefa o’) t= te eth. the tooth-ach , it comforreth the ftomach , and cureth’ old dropfie, ixchelpeth the ftone in the bladder , andanithe a Reins, ic helpeth a ftinking breath : And whofoever ufech this water moderately, and not coo often, it preferveth him — in good jiking, and will make him feem young in old age. ‘With chis water Doétor® Stevens preferved: his own’ fife }/ untill — fuch extreamage , that he could neither go nor ride 5 andhe — - continued his dife being bed-rid five years,’ when other Phy- — fitiaris did judge he. could not live one year, when he did — confefs a lircle before his death, faying> Thar if he were fick — ‘at any time, he never ufed any thing but chis warer only: Areftorarive of Rofalolis, 2 ‘fuch goodnefs'in ic 5 chatche lived till he was nor able*to filser sists 2: This: water’ will be much the better it it be fet in the — pee ee. of three or four pints, and chen ftop the fame hardeand jut; anid fo let ic ftand three daies and threenights , » and the third Ra” day a “ fhaking of che palfie ; and cureth che concraétion of che finews, — and helpeth the conception of women thar be barren, it -kile — - eth che worms in the body, it cureth the coldcough, ichelp= — » and’ alfo che: Arch-bifhop: of Canterbury ufed it;:and found ~ _ drink ouc‘of a cup; bur fucked his drink: through a: hollow Pipe of a .\] To make’a Cordiall Rofafolis, rake Rofafolis, and in ahy wife — , touchonét the leaves thereof in rhe gathering, nor-wath ic: rake ithereof féur good handfulls ;- chen take two good pints — of Aquavite, and put then both in a glafs , or pewrerpot, . Book 2. Doufoold Phyfick. AT - day, ftrain ic through a clean cloach into another glafs , or Ca - pewrer pot , and put thereto half a pound: of Sugar’ beacen _ fall , four ounces.of fine Licoras bearen into. powdery halfa pound of found Dates , the ftones being caken out, and cue them and make them clean, and then mince chem fmall, and mix all thefe cogecher , and ftop che glafs or pot clofe.and judt ,-and afrer diftill ic through» a Lymbeck ; then-drink of at’ae g nightito: bed-ward, half.afpoonfull with Ale or Beery bur Ale is the better, asmuchinthe morning fafting , for there 1s. not - the “Wealeft body- in che world, chat wanreth nature or firengch, of chat is ina confumption , but ic will reftore him |” again , and caufe him to be ftrong and lufty , and to have a marvellous ‘hungry ftomach y provided alwayes that this Rofa- folis be gathered:(if poffible ) at rhe full of the Moon’, when che Sun fhinethk ore Noon , andJet chetoots of them be cut aways he y | re y bm evlerre : Take the fowers of Rofes or Violets, and break chem fmall, gygitions. to and put them into Sallec Oyl, and let chem ftand in the fame the Oyls. aes ten or ewelve dayes, and then prefs ic. Or otherwife,take a quart To make oyh” of Oyl Olive, and purthereco fix fpoonfull of clean-water , and of Rofes or ftire it well. with aflice , cill ic wax -as whireas milk ; then Violet, ~ cake cwo pound of red Rofe leaves, and cut the white of the ends ofthe leavesa way, and put the Rofes inco the Oyl ,: and then putir intoa double glafs 5 and fecit in che Sun all che ‘Summer ape and itis foyeraign for any fealding or burning with.wacer. or Oyl. | Bid 28) 40.278 & ¢ VUtet tod Jo Milgon ‘Orelfe cake red Rofesnew plucked, apoutd or two; and ‘cut thewhite ends of che leaves away, then take May-butrer, andmefe it over the fire with two pound of Oy! Olive, and when it is claris. fied # pusinro your Rofes, and put ic all ina veflel of glafs,or of - earth, and ftop it well about, thacno air enter in or outs andifet it in another veflel wich water, and let ic boy! half a day or more, and then cake ic forth and ftrain or prefs ic through a cloach, and’ ~ put it inco glafs botcles : Thisis good for all manner of unkind heats, 9". = _ Take twoor three pound of Nutmegs, and cue chem fmall, 7, make Oy and brnife chem well, chen pur chem Into a pany and beat of Nutmegs. them, and ftir chem aboue ; which done, put them into ates . canyats & ik’ hy ra Boo “TB The Englifh Houf-wifes as ci mat S S : % ‘ ae, > 8 L4 re ene Wi 3 eae . a Pir, ey ‘ _ canvafe or trong linnen bag, and clofe them in a prefs, and prefs chem,and get oucall che liquor of chem , whichwill be like gaze _ na; chen {crape ir from the canvafe bag, as much as youcan, with. a knife; chen put it into fome veflel or olafs, and Ropit well; bic fet ic not in the Sun, for ic will wax clean of it felf, within tenor _ fifteen daies, and ic is worth thrice fo muchas the Nutmegs thems felves, and the oyl hath very great vertue in comforting ftomach , and inward parts, and.affwagine the pain ofthe Mother, and Sci- \ s we : ~- ry. eeiea. : Te make per- fe& oyl of and then ftamp chem w ell, then pur chem in a canvafs bag, and ~ Spike. prefs them in a prefs as hard as you can, and take thac which com= meth our, carefully, and putitinto a ftrong veffel of glafs, and fer _< It not in che Sun, for ic will clear of it felf, and wax fair and bright, Take the flowers of Spike, and wafhthem only in oyl Olive:; | - and will have avery fharp odour of. the Spike; and thus you may. _ make oyl of other herbs of like nature, as Lavender, Camomile, -_. and fuch Ike. | : . Bee tsi ‘Tomakeeyl Take an ounce of Maftich , and an ounce of Olibanum poun- a af Maftick, -’athird pare ); then prefs it, and put ic into a elafs, .and after ten ded as {mall as is poffible, and boyl chem in oyl Olive ( aquarcto” | + or twelve daies it will be perfects Ic is exceeding good for any | cold grief. Thus having in a fummary manner,paffed over all the moft Phy-_ : ‘ fical and Chyrurgical nores, which burthen the mind of ourEnglifha Houfewife, being as much as is needfull for che prefervation of the health of her family ; and having in chis Chapter fhewed all the _ inward vercues wherewith the fhould be ador ned: Iwill now te. — tun unto her more outwardand adtive Knowledges,wherein albeit _ the mind be as much occupied as before , yet is the bod -- or diregtion. ya greac _ dealmore in ufez Neither can che work be well effected. by. rule | The Engli(o Honfe-wifes Skill in Cookery, es BES : CHAPseT: Of the outward and ative Knowledge of the Honfe-wife, and ob her Skill ix Cookery, as Sallets of all forts, with Fle(h, Fifh, Sauces, Paftery, Bangnetting-fluff » avd ordering of oe Ris great Feafts. P a P ; ; ae ‘ é | fre F : NOBUS O (peak chen of che oiitward and active Knowledges “which belong unto our Englifh Houfe-wife, 1 hold GS the firt and moftprincipall co be, a perfect skilland — BO NSS Knowledge in Cookery, cogether with all che fecrets PRES belonging to the fame,becaufe it isa duty really:be- longing co women ; and the that is utterly ignorance therein, may not by Laws of ftri&t Juftice, challeng the freedome of Marriage, _becaufe indeed the can chen but performe half her vow: for fhe “may love and obey, but the cannot cherifh, ferve, and keep him ~ with chat true duty which is ever expected. *To proceed then to this Knowledge of Cookery , you fhall she mug | underftand rhac che firft'ftep thereunto. is, to have knowledge knowall herbs of all forts of herbs belonging~unto the Kicchin ; whether they be for che Pot , for Sallers, for Sauces , for fervings , orfor any other feafoning or adorning , which skill of Know- Jedge of the herbs , fhe muft get by her own true labour and expe- rience and not by my relation, which ‘would’ be much teo te dious ; and for theufe of chem, She (hall fee ic in the compo- fition of difhes and meats hereafter following. She hall alfo know che time ofthe year, month, and Moon, in which all Herbs are to be fown; and when chey are in cheir-beft flou- eeavea Wein his COUN OMG g WIR FE 5 rifhing Her skill in . the Garden; . Majoram, Palma-Chrifti, Flowet-gentle, whice-Poppy, Purflan, . , Raddith, Rocket, Rofemary, Sorrel, double Marigolds and Time, horn, Dyers grain, Cabbage, Lettice, Mellions, Onions, Par Moon at full, fow white Succorysand che Moon old, fow Cabbage Tuanfplan- ting of herbs. . Choice. of =: a: ’ Letrice. Laftly, in daguft, che Moon at the full, fow white Suc- cory. Alfo fhe muft know thac Herbs growing of Seeds may be- tranfplanced at all times, excepr Chervile, Atage, Spinage,, and ~ Parfley, which are not good being once tran{planted:. Qb= ote ever. to tranfplane them in moift and rainy wea- . Alfo fhe muft know thact rhe choice of feeds are two: fold,.. of which fome grow beft being new, and Cucumbers and Le a : ang: f Book 2, —SkilliinCooky SK ‘and fome being old, as Coriander, Parfley,Beets, Origan,Savory, a Crefles, Spinage, and Poppy : You muft keeep cold Letrice,Hart- - | 1 chokes, Bafil, Hoty-thiftie, Cabbage,Cole,;Dyers grain,and Melli- ons fifteen dayes after chey put forth of the earch. Bugs Alfo feeds profper better being fown intemperate weather then — in hor, cold, or dry dayes. Inthe month of Aprilche Moonbeing new, fow Majoram, Flower-gentle, Time, Violets :.In che full — Moon Apples of Love, and marvellous Apples ;andinche Wain, Hartichokes, Holy-thiftle, Cabbage, Cole, Cicrons, Hart{-horn, : Samphire, Gillyflowers and Parfnips. S Goherine’/ ef _ Seeds muft be gathered in fair weather ac che Wain of the peg, gee Moon, and kept fome in Boxes of Wood, fome in baggs of Lea- : . ther, and fome in Veffels of Earth, and after ro be well cleanfed ~ and dried in che Sun or-fhadow.: otherfome, as Onions, Chibols, and Leeks, muft be kept in their husks:Laftly, fhe mutt know, thac it is beft to plane inche flaftquarcer of the Moon: co gather grafts in che faft but ome » and co graft cwo dayes after the change; and chus much for her Knowledge briefly of Herbs , and how: fhe fhall have chem continually for her ufe in the Kicchin, = Ae: Ic reftech now thac I proceed unto Cookery itfelf , which is OF Pe om the: dreffting and ordering of mear, in good and wholfome sre tee Rais manner ; to which when our Houf+wife fhall addrefs her felf, fhe fhall well underftand thac chefe qualities muft ever accom- pany it: Firft, fhe muft be cleanly both im body and garmenrs, fhe mutt have # quick eye ,a curious nofe, aperfee cafte and ready eat 3 (fhe: muft not be butter fingred ; fweet-toothed, nor faint hearted’) for che firft will lecevery. thing fall, che fecond will confume whar ic fhould increafe ; and the - faft will lofe _ time with too much nicenefs,, Now: for the, fubftance of the _ Arcicfelf, I will divide it into five pares: The firft Salers and ‘Fricafes; the fecond, boyld‘Meats and Broths; the third, Roft meats and Carbonadoes ; the fourth Bak’c meats.and Pies ;\ and the fife banquetting and made difhes, with other conceits and | fecrets. he 2 ice ae “of Sallets;: ~ “+ Firft then co {peak of Sallers, therebe fome fimple, fome fimple and compounded , fome only cofurnith our the Table , and fome plain, berth for ufe. and adornacion’:? your fimple Sallecs are: Chibols . aby i : pilled we Pie ' Me ~ pilted, wathr clean, and half of the green topps cut clean away, . fo ferved ona fruitdith ; or Chives, Scallions, Radith-roors 5 baled Carrets, Skitrers, and Turnips , which fuch like ferved? upimply: alfo, all’young Letrice , Cabbage-letrice, Purflany . anideggyers other herbs, which ‘tay be ferved fimply without any — thing" Ser! itcke"Vinegars Salter-Oyl, and Sugar: Onions boyled and GripMoin cheir rind, and ferved up with Vinegar and Oyl, ~ 3 _ ahd Pepiiieis good fimple Salers fois Camphire 5 Bean-cods, Adparagus, and Gucumbers, ferved inlikewife with Oyl, .Vine-» gar and Pepper y witha world of others, too tedious tonomi-+ ~ Hates? SSCS | eee | ‘@fcompound ,. Your compound’ Sallerss are firft the young Buds and Knots of — Sallets. al manner of wholfome Herbs ac their: firft fpringings;as red Sage, Mint,Lercice, Violers,Marigolds, Spinage,and many other mixed - together , andthen fervedup to.che Table wich Vinegar, Sallec: Ws: Oyl, and Sugar. - | | ate gar Another com: -. To compound an excellent Saliet ; and which indeed is nfwalf pound Sallet.ar greac Feafts , and upon Princes Tables. Take a good. — . quantity: of blanche Almonds , and with- your fhredding —_ Knife cut chem grofsly ; chen cake as many. Raifins ‘of ‘the < “Sun. clean wafht , and che ftones picke out ; as many Figs fhted “ike che Almonds, as many Capers twice fo many Olives, and: ,, as many Currants as ofall che reft,, clean wafht : a cood hand= full of the {mall render leaves of red Sage and» Spinage > mix - all chefe well “together: with good fore of Sugar, and lay — chem in the botteme of .a great difh “5 them put unto-chem: Vinegarand Oyt, and fcrape more: Sugar over all : then take ~— " Oranges and Lemmons, and: paring~ away: the outward pills, cue. chem. into chinn flices,:then with thofe flices cover the: - | ~ Salfer-albover ¢: which done, sake che. fine thinn feafevof the: : red Cole-fidwer,.and with chem cover the Oranges and Lems eS a mons all overs then:over thofe Red leaves lay another courfe 2 ofold Olives 5 andthe flices: of well pickled Cucumbers; to - gether with the very inward Heare: of -Cabbage. bereice: cut in= corlices, then adorn the fides’ of the difhs'and the topofthe Salley wich more flices of Lemmons‘and Oranges, and foferve: BEDE pF al? ee 6 | \ Pgh ; iy 7 To! make! amsiexcellene compound: boyld'’ Sallec = cake of — a) Va + x L Te * : A ca , +4 Tm re OS eae tment is ‘ (5 : me ot Book Ze Skillin Cookery i en fair water , and boyl ic till icbe exceeding fofc , and tender as pap ; then put icintco a Cullander, and drain the water from ip, which done, with che back fide of your Chopping-Knife, _» chop ir,-and bruifeicasfmall asmaybe ; chenpucitiacoa Pip> - : P > * y 3 p ee An er eeticn: Spinage well wafhe, cwo or chree handfulls, and put inco ir ~~ kin witha good lump. of Sweet-butcer, and boyl ic over again ‘hoyle d Sailer, chen take a good handfull of Currants clean wafht, and pu - toit, and ftir chem well cogecher ; then put toas much Vinegar -as will make it reafonable care, and then with Suger feafon ic ace cording to the rafte of che Mafter of che houfe, and fo ferveic ure * on fippets. Your preferved Salers are of ewo kinds, either pickled, ag are ~ Cucumbers, Samphire, Purflin,Broom, and fuch like;or preferved “with Vinegar, as Violets, Primrofe, Cowllips, Gilly-flowers, of flower whacfoever. : ~~ all kinds, Broom-flowers , and for the moft parc any wholfome — ~ Now for the pickling of Salfets, they are only boyld ‘and chen - - drained from the water, fpreadupon a Table and good ftere of Sale chrown over them , then when they are chorough cold , make a -pickle with water, Salc, and a lictle Vinegar, and wich the fame put them up in clofe earthen pors, and ferve chem forth as occafi- on-fhafl ferve. q . Now for preferving of Sallets , you fhall cake any of the flow- ers beforefaid ; after chey have been picke clean from cheir ftalks, ~-and the whire ends ( ofthem which have any) clean cut away, and wafht and dried , and taking a glafs pot , like a Gally-por, or for wantchereof aGally-pot it felf,, and firft ftrew a lircle Sugar in the botrom , then fay a layer of the Flower, then cover thac layer over with Sugar, then lay another layer of rhe - Flowers, and-another of Sugar; and thusdo one above ano- - ther till rhe pot be filled ; ever andanon preffing chem hard down with your hand : This done, you fhalf cake of che beft and fharpeft Vinegar you can eet , ( andif che Vinegar be _ diftilled Vinegar, the Flowers will keep their colours the peter) and with ic fillup yourpor till the Vinegar fwim, alofr, an no more can be received; then ftopup che por clofe, aad fer them in’a dry temperate place 5 and ufe chem at pleafure, for chey will Lat all che year. | ye Geen es E%3 ; Now Of prefervin of Sallecs, é ~~ 4 The making _ Now forche compounding of Sallets , of thefe pickled and of Strange ~ preferved things , though they may be ferved up fimply of Saliets.. themfelves , and are both good and dainty ; yet for better’ cu- _. rfoficy, and the finer adonring of ehe Table, you fhall thusufe: chem. Firft, if you would fec forth any Red-flower , that you: — know or have feen , you fhall cake your pors of preferved Gil-? — _ Siflowers , ‘and futing che colours anfwertable to che Flower you fhall proportion it forth » and lay the fhape of che Flower, | in a Fruit-difh s chen wich your Purflan leaves , make the ereen Coffin of the Fléwer, and wich che Purflan ftalks, make. the Scalk of che Flower, and che divifions of che leaves and bran-> ches ; chen wich che thinn flices of Cowcumbers, make their leaves in true proportions , jagged or orherwife’: and chug . you may fer forchfome full blown, fome:half blown, and: ~ fome in the bud, which will be pretry and curious, Amd if: — you. will fet forth yellow Flowers , take the pots of Prim- rofes and Cowflips; if blue Flowers, chen the pots of Vic- lets, or Buglofs flowers; and chefe Sallets are borhfor fhew and ufe, for they are moze excellent for tafte, chan for to look on.. > . ee Sallets for Now for Sallets for fhew only, and the adorning and fer- fhewonly, cing our ofa Table withnumber of difhes, they be thofe which are. made of Carret roors of fundry Colours well boyled, and cut.into.many fhapes and proportions, as fome into Knots, fome inthe manner of Scutchions , and “Arms , fome like Birds ,. fome «like Wild-Beafts ; according to the Are and -ecunning of the Worknian ; and thefe for che moft part are feafoned with Vinegar , Oyl, and a little Pepper. “A World of other Sallecs chere are, which rime and experience may — bring to our Houf-wifes eye, bur the compofition of them,and the ee of them, differeth nothing from thefe already rehear- fEGe.ui* ‘. 2 . oy Of Frieafes.» | Now. to proceed to your Fricafes, or Quelquechofes, which — and Quel- are difhes of many compoficions, and ingredients, as Flefhs Fifh,: . guecholes: :. Ecgs, Herbs, and many other ‘chings, all being prepared and made; ready in a frying-pan, they arelikewife of two forts, fimple-and> Of fimple ... Compound. : a: et | Fricafes,... Your fimple Fricafes are Fges and Collops fryed: ;. pila | ; < ENG Eee a pad Ce . Ar ; ae : 3 . . se ts Mi fee 5 Book.2, = ,.-_Skillie Gockery. 3.5 - _ the Collops be of Bacon, Ling, Beef, or young Pork, the fry- , ing whereof is fo ordinary, chart needeth not any ‘relation, or ‘the frying of any Flefh, or Fifth fimple of tc felf wich buccer or yest Ovi. ; To have the beft Collops and Eegs , you fhall take theBen Collops ~ whiteft and youngeft Bacon , ‘and cutring-away the {werd, cut and eggs. che Collops into thinn flices, lay chemina dith, and puchoc Water uncothem , and fo lec chem ftandan hour or ewo, for thar will cake away the extream falenefs; chen drain away the® wacer clean and-puc chem ina‘dry pewrer difh, and lay. - them one by One , and fet chem before the heat ofthe fire , fo as they maytoaft; and turn them fo, ‘as they may toaft fufh- ciently chorow and thorow: Which done , take your: Eggs and break chem into a difh, and put a fpoonfull of Vinegar -unco‘them - Then fet ona clean Skillec with fair water on the fire ; andasfoonas thewaterboylech, put in che Eogs, and Tec them take a boyl or two; chen witha fpoon cry if chey “be hard enough , and then’take chem up and trim chem, and ‘drythem, andchen difhing up the Collops, lay che Eggs up- on them, and fo fervethemup:Andin this fort, you may,poach Egos when you pleafe , for it is the be(t and moft .whole- fome. * OS MIE IO ORES: i 3 ote ~ Now the compound Fricafes are chofe. which confift of OF oe cone many things , as Tanfies Fritters, Pancakes,and any Quelque- ei ee chofe wharfoever, being things of great Requeft and ERima- tionin France, Spain, and Jtaly, and che moft cutious Nati- Ons? ; i : iabay Stic ~ Firft chen for making the beft Tanfie ; “you thall cake aicer- 7, wiske the tain number of Eges,’ according to the bignefs of your Fry- pep Taaley, ing-pan, and break chemincoadifh , abating ever the whice. of every third Egg: Then witha fpoon , you fhall cleanfe away the liccle white Chickens knots , which ftick unto che yolks - chen ‘with a little Cream,’ beac chem exceedingly tor - gether: then take of green Wheat blades , Violet-/eaves, Straws berry-leaves, Spinage, and Saecory, of each alike ~quantity, and a few Walnut-treeebuds ; chopand bear all chefe very well, 9° + °° and chen ftrain out che juice’, and mixing ic wich a lictle more — Cream, putic to the-Egos, and ftir all well together; then 56s The Exglifh Houfe-w 30 pur ina few Crums of bread, fine grated bread, © ‘inamon ,” is : Nutmeg, and Salr ;.chen pue fome fweer butter inco the iss _ Frying-pan, and fo foon as icis diffolved or melted, ‘putin — rhe Tanfey, and fry ic brown, without burning, and with a — difh turn icin che pans occafion fhall ferve ; thenferve it up, — having ftrewed good ftore of Sugar upon it , forco put in Su- - ar betore, will make ic heavy: Some ufe to put of cheherb ~~ Rintcyruts ic, but che Walnut-cree-buds do give the betterrafte cor rellith, andtherefore when you pleafe fortoufethe one, do ~ mot ufe che-other, = "202 ¢ pied me Tie | ele a memmmmers 8 Thebet Eric _ Tomakethe beft Fritters , take a pint. ef Cream. and watm o eae 3 then- cake eight Eggs, only abare four of che Whites, and nen: beat chem wellinadifh, and fo mix-chem with cheCream 3; ‘then ‘put ina lictle Cloves, Mace, Nutmeg, and: Saffren , and ftirr chem well rogecher ; then put in two fpoonfulls ofthe belt ‘Ale-barm, andalittke Sale, and firr ic again, then make ic thick according:unco your plefure , with Wheac-flower:: which done. fet ic wichin the air of che fire 5 chac ic may rife — and fwell , which when ic doth, you fhall bear it in once or. - ‘ewice then ‘put inro it’ a penny. pot of Sack : All chis being ~ _. done, you fhall cake a pound or two of very fweer feame, and ~~ oo... puc icinto a pan y and fet ic over the firey and-when ic is ~ ' moulcen , and beginnerh ro bubble 5 you fhatl cake che Fricrer-~ ~ batret, and fétcingic by you ,~ put chick flices of well: pared Apples into the Barter, and then caking che Apples and Batcér -~- out togerher with a fpoon ,- put it incothe boyling feam, and*. © bees stam oe Boyl your Fritters crifpe:and brown :.Andswhen you find the — cel foo firengeh cof your: feam. confume or, decay; » you »fhall ree ~ new’ ic with: more. feam. :} And-of-all fores of feam., that _ which is made of the Beef-fuec is. the .beft and frongelt ; -. When your-Fritrets are made, firew good fore; of Sugar. and » Cinamon upon: thetn-, being fair difht-5 and fo ferye them ~ UP Se tO te | l 1250 VV -B9519 4S SHbT Gd 2 ee Thebeft Pane Kc Tomakerhé beft: Pancake. cake ewo or three Eggs,:and cakes... break chemvinto adifh , and~bear chem. well g then: add.unro ~— “= chem a pretty quanticy of: fair running Water , and beat all * well;.cogether : Then'puc in Cloves;Mace; Cinamon, and Nut- faeg, and Seafon it wich Sale swhich done , mike. ic as chick as ~~ ; ~ YOU a oe 3 . na hehe dplnetlnnnteaglainaliinnigape tit ot ghvas = aa ‘ : s SKS | Mg f Books S87 ‘you think good wich fineWheat-Flower,then fry che cakes as chinn ‘as may be wich freer butrer, or {weer feam, and make them brown,and fo ferve chem up with Sugar,ftrowed upon them. There _” be fome which'mix Pancakes with new Milk or Cream, bur chat makes them tough, cloying,and not fo crifp, pleafant and favory as Tunning water. 3 Spee tea | _To make the be Veal Toafts , take che Kidney , fac and yea) Tofts, all, of a foin of Veal rofted, and fhred it as fmall as is poffible; _ Then take a couple of Eggs.and beac them jvery well, which. ~ ; done, cake Spinnase , Succory, Violereleaves , and Mari- 7 gold-leaves , and beat them, and ftrain out the’ juice, and © mixic with the Eoos: Then puticco your Veal , and ftirr ic ex- ceedingly well ina difh; then put ro good fore® of Currants © cléan wafhr and picke, Cloves, Mace, Cinamon, Nutmeg, Su- Gar, and Salt, and mix rhemall perfe@ly well cogether - Then taka Manchet and cut it into Toafts, and coft chem well before che- fire’; then with a fpoon lay upon the Toft in a good thicknefs , - the Veal, prepared asbeforefaid 5 which done , put into your Fryitig-pan good ftore of {weet buccer, and when icis well mel- red and very hor; pur your Tofts inrothefame with the bread * fideupward , arid che flefh Gde downward, andasfoonas you = fee they ate fryed brown , lay. upon the upper fide of the Tofts which are bare , more of che flefh meat, and then turn them,-and frythac fide brown-al(o ; chen take chem ourof the Pan, and Sirs erte Ae and ftrew Sugar upon them, and fo ferve chem forth, 0 be a ae ! | peat There be fome Cooks which ftill do chis but upon one fide of the Tofts,but todo it upon borh is much'bercer ; if youadd Cream =~ iris horamifs. : peiere ae nts Cota To make che bet Panperdy , take a dozen Egos, and break 7, mane the - them, and beat chem very well; then putunto chem Cloves 5 beft' Pampers - Mice, Cinamon ,. Nutmeg, and good {tore‘of Sugar , withaSdyg _ much Saltas fhallfeafonic.: then cake a Manchec, and cutie’ = Pr vy into: thick flices like Toafts; which done , take your Fryinge ~ - pan . and put into it good ftore’of {weet butter, andbeing ~ a meltéd layin your flices of bread , then powre upon them one *” half of yourRges y then when ic is fryed , witha difh curn © - your flices of bread upward’, and then’ powre: on them the Ae | cner ow > 8 The Englifo Honfe-wifes Book 2 rcs oh Vere ie Sr ee Task J shsolbriaaigine ~~ ther half of your Eggs, and fo turn them till borh fides be ~ ~ brown ; chen. difhicup , and feryeit with Sugar ftrewed ypon ‘Ta make any. .29, make a Quelquechofe , which. is a. mixpre of many ~ ~ Quelquechofe things rogecher,, take che Eggs and break them , anddo away — ‘one half of the Whices, and after they ate beacen, put them | ..., ., t9.a good quantiry of fweer Cream , Currants, Cinamon , ~ “se <" Cloves, Mace, Salt , and a little Ginger’, Spinage , Endive, — ~~. and “Mari-gold-flowers grofsly.chopt , and beat chemall very — well cogether's chen cake Pigs Petticoes flic’d and gtofsly chopt,. mix them wich the Egos, and with your hand ftirr them exceeding well cogerhers then put fweee buctér in your Frying-pan , and being melted , put in all che reft, and fre — it-brown withouc burning , ever and anon curning ir, cill ic be fried enough; chen difh ic up.upon a flac Plate, and fo ferve ic.foreh, Only here is to be obferved , chat your Pettitoes _ _ muft be very well boyled before you put them into che Fry- we, Soler ee et ae eee i ee Additions te ~. Andin this manner , as you make this Quelquechofe, fo you - cheHoufewifes may make any other, whether’ ic be of fle(th, fmall Birds, fweer Cookery: Roars, Oyfters, Mufles, Cockles, Giblets, Lemons, Oranges, ~ or any Pruic, Pulfe, or other Sallec herbs ‘whatfoever, of which — cofpeak feverally, were a labour infinite, becaufe they vary with "mens opinions. Only che compofition , “and work igno other — chan this before prefcribed : And who can do thefe, need no further inftruétion forthe reft, And thus much for Sallets and \ ~. Fricafes, eee IR GE ION Bo ; oe \ : _..Tomake Frictets another way; take Flower, Milk, Barm; To make Frit- Qtated bread, {mall Raifins, Cinamon , Sugar, Cloves, Mace, © rors. 1 Pepper, Saffton,, and Sales. ftirr all_chefe.cogether very wel eee © wich a ftrong {poon, or fmall ladle’, then Jeri, ftand more “sy, than-a quarter,of an hour, chat ic may rife; then beatic ina "gain, and thus ter it rife and be beac in twice or thrice at leaft ; chen cake ir and bake them in {weer and ftrongfeam, as hach been before - fhewed ; and when chiey are ferved upco che Table, ‘To makerhe S¢ Youftraw upon chem good ftore. of Sugar, Cinamon,; and = y Met white SIDES 2: Retred bok aicecacluy pe ed 1 acme leon, Puddings, |. Take a pint of the beft, thickeft, and fweereftCreame, and _ ~“ ms Se, Book2. = © SkellinCookeryes | 59. waemake ; ee ee wi yon en incite - boylit, then whilf icis hot , put thereunto agoodiquantity; =~ -- of--greac. Oarmeal Groats very fweer ; and clean pickt. 5, and formerly {teepc in milk twelve houts at leaft, and ler ic foak in chisCream another night ;. then"put thereto- ar. leaft. eight yolks of Egos, ~a lictlé Pepper » Cloves, Mice, Saffron 5 Currants , Dates, Sugar, Sale, and great {tore of Srvine-Suer, - or for-want thereof’e-eat ftore of Beef-Suet » and then fill ic up in the Fatmes according unto the order of good How-wife- ry 3 andchenboylthem onafoft and gentle fire, and asthey fwell, prickrhem with a great Pin, or {mall Awl, to keep them | _ that chey burft not ; and when you ferve them to the Table, ( which wu5t not be untill they be a day old) firft boyl them a little, — thentake them out, and toaftchem brown before the fire , and foferve chem trimming the edge of the difh either wich Salt or Sugar, | Bra i ide ine Cer aceon 1 « Puddings ofa — Take the Liver of a fat, Hops, andparboyl ics then fred it topes Liver. fmall, and after beat ic ina Morter very fine 5. chem mix ic wich ; the thickeft and fweeteft Cream, and ftrainic very well through “an ordinary ftrainer: Then pur chereto fix yolks of Eggs, and two Whires, andthe erated crums of ( near hand) a penny — - ‘Whice-loaf, with good ftore of Currants, Dates, Cloves, Mace,» Sugar, Saffron, Salc, and the beftSwine-fuec, or: Beef-fuer 5: bur Beef-fuet isthe more wholfome, and lefs loofning ; then. " afreric hath ftood awhile, fill ic into the Farmes, and boyt- them as before fhewed ; and when you ferve them uncothe Fable, .. - firft boyl chem aliccle , chen lay chem ona Gridiron over the coals , and broyl-them gently, bur fcorch them not , nor. 440 in any wife break their skins, which is to be prevented by or turning and toffingthem on the Gridiron;:and keeping a {lone baht re, ie ~ Take the Yolks and ‘Whites of adozen’or fourreen Egos 57, aye and having bear chem: very well , put uncothem chefine pow- bread pud- der of Cloves, Mace, Nutmeggs, Sugar, Cinamon, Saffron, .andding, Sales then cake rhe quancity of cwo loaves of whice grated = Bread, Dates ( very {mall fhred ) and greatftore of Currants , with good plenry either of Sheeps, Hoggs, or Beef {uet bearen _ and cut {mall : Then when all is mixc , and -{tirred well coge- ther» and hath ftood a while co fectle , chen fill icinto the | Farmds The Exglifo.Honfe-wifes Book z, Farms,as hach been before fhewed;and in like manner boyl them, — cook thenmi,andfervechemcothe Table. = = | Rice pudings, Take half a pound of Rice, and fteep itinnew Milka whole nigke , and in che morning drain it ., and lec the Milk drop _ away, and cake a.quare of che belt, fweetcft, and thickeft Cream, and pur the Rice into ic, and boyl ic a little s chen fet ic to cool an hour or two , and after pue in the Yolks of half a dozen Eggs , a liccle Pepper, Cloves; Mace, Currancs, Dates, Sugar, and Sale; and having mixe chem well cogethers puc in — oreat ftore of Beef-fuer well bearen and {mall fhred, and fopuc ic. into the-farms, and boyl chem ‘as before fhewed, and fervethem = after a ee: P Pe | . we ey a ee Take the beft Hogs Liver you can ger, and boyl icextreamly, © eaeee of rill ic be as hard’ as aftone , then lay it co as , and be- “0. angcold , upon a bréad grater -grare it all-co powder ; then fife ic through a fine Meal-five, and put co icche crumms of -( ar leat) two penny loaves of white-bread, and boyl allin che thicke(t’ and fweereft Cream ycwhave’, «ill ic be very chick; then let ic cool, and put to it the yolks of half a dozen Eggs, aliccle Pepper, Cloves, Mace, Currancs, Dares, fmall fhred,. Cinamon , Ginger, a liccle Nurmeg, good {tore of Sugar, a lictle Saffron, Sale ,-and of Beef and Swines-fiiet , great — plenty chen fill ic into che Farms, andboyl chem as before Puddings ofe Take aCalves-Mugger, clean and fweer dreft, and boyfic Calves Mug- well ; chen fhread icas {mall as is poffible , chen cake of Scraw-- gst. berry leaves , of Endive, Spirage, Succory , and Sarnell, of each apretry quantity, and chop chem as {mall as is pofhibfe, “andthen mix themwith che Mugget; then cake che yolks of ~ half a dozen Egos, and three whites ,and beat them into it step op alfog and 1€ you find ic is coo ftiff , chen make it thinner : ~ with a fierle’ Cream warmed on the fire y chen put in alictle. © vb Pepper, Cloves, Mace, Cinamon, Ginger, Sugar. Currants, ~ Dares , and Sale, and work alcogether, with cafting in liecle pieces of Sweet burcer one after another , rill ic have re- ceived good ftore of butter, chen put icupinche Calves-bag, _ ee Sheeps-bae , ot Hoggs-bag, and then boylic well, andfo ferveit Take - “ s F Say ie ~ El Vy es eh S ; Lot yess Sook 2. Skill in Cookery. re Take the blood of a Hoge whil@ ic is warm , and tteep a Pudding. — in. it a quare or mote of great Oatmeal groits , and at ) the end of three dayeswich your hands take the Groats out of ~ theblood, and drain them clean ; then puc to thofe Groacs — more then a quart of the beft Cream warm’d on the fire ; then take mother of Time, Parfley, Spinage, Succory, Endive, Sor- _ tel, and Scrawberry leaves, of eacha few chopt exceeding fmall, and mix chem withthe Groats, and alfoa little Fennel-feed, finely beatens chen add alittle Pepper, Cloves, and Mace, Sale, ~ and great fore of fuet finely fhred, and well beacen ; chen there- ‘with fill'your Forms, and’ boyl them, as hach been before deferi- e an d , / : Take the fargeft of your Chines of Pork, and that which is? Links. called a Lif , and firftwich your Knife cuttheleanthereof in. - =~ to thinn flices , and then fhred fmall chofe flices , and chen © fpread ic over the bortome of adifh or woodden platter: then take che fat of the Chine and che Lift, and cut icinthe very _ felf fame manner, and {fpread ic upon the lean, and chen cue ~ more fean, and'fpread it upon the fac, and thus do one lean upon another, till all che Pork be fhred, obferving to begin — and end with che lean: Then with your fharp Knife fcorch. ic through and through divers wayes, and mix ic alf well co- . _ gether:. then take good ftore of Sage and fhredic exceeding. ° : mY : : ~The Englifo Hoapemi . OUC. Potrage with- _ Some defire to have their potage green, yet no herbs to be : out fghtof feen, inchis cafe, you muft cake your herbs and Oat-meal, and af- herbs, - cer ic is chopt put ic intoa ftone morter, or bow! ; and with a wooden peftel beat ir exceedinoly , chen with fome of che warm liquor in the por, ftrain icas hard as may be, and fo put it in and boyl ic. 3 se Maries. Postage with- Orhers defire to have pottage without any herbsaca, and out herbs- chen you mutt only cake Oat-meal beaten, and good fore of Oni- ons and put them in and boyl them rogerher ; and chus doing you muft cake a greater quantity of Oat-meal chan before. teria t If you will make poteage of the beft and daintieft kindy ou Potrage with (hall cake Murcon, Veal or Kidd,and haying broken the bones but . herbs, not cut the fleth in pieces, and wafht it, put it into a por with fair- water ; after ic is ready ro boyl, and throughly skumm’d,-you fhall ‘putin a good handfull or cwo of fmall Oat-meal : andchen cake ~ whole Lettice, of the bef and moft inward leaves, whole Spi- nage, Endive,Succory,and whole’ leaves of Cole-flawers or the ine ward part of: white Cabbage, wich cwo or three flic’ Onions.:and — purall incoche pot, and boy! chem well rogether cill the meac Le enough , and the Herbs fo foftasmaybe, and Rirr chem: oft well together 3 and chen feafonir with falc, andas much Vere juice Mi Pe Book 2, § . Skillin Cookery. - — 63 juice as will only curn che rafte of che Potrage ; and foferve chem _ UP, covering the meat with che whole herbs ; and adorning the * difh with fppes. ae ag pat To make ordinary ftew’d broth, you fhall cake aneck of Veal To make or- er alegg, ormary-bone of beef, ora pullec, or mutton,and after dinary few’d - the meacis wafht, pur ic into a por with fair water , and being broth, | _ -readyto boyl, skummiit well : chen you’ fhall take a couple of a, ~Manchets, and paring away che cruft, cut ic into thick flices, and lay chem in adith, and cover them with hot broth. our of _ the por; when ctheyare {teepr, pur chem and fome of the brorh - intoa {trainer and ftrain ic, and chen put ic ind a pot: then cake half a pound of Prunes , half a pound of Raifins , anda quarter of a pound of currants cleanpickc and wafhr, with» a little whole Mace , and two or three bruifed Cloves, and | put theminco thepot; and ftirr all wellcogecher , and fo'lec them boyl till the mear be enough; chen if you will als _ cer the colour of the broth , put in a little Turnfoyl ,-or~ sed Sanders, and fo ferve ic upon fippets , and the fruir upper- - _ Tomake an excellent boyled meat, rake four pieces of a rack A fine boyled-- of mutcon , and wafhthem clean y and put chem intoa por well ™** fcoured wicthfair water; chen take a good quanticy of Wineand | Verjuice , and pucinro it ; chen flice a handfull of Onions, and’ pur cheminalfo, ‘and foler chem boyl agood while, then rake © apiece of fweer Butter with Ginger and Sale , and put it to alfo,* . and then make che broth thick wich grated bread, and fo ferve ic - : forch wich fippets. eX : : - Toboyl 2 AZallard curioufly, take the AZallard when ic is fair Toboyl a’ ~ dreffed, waflaed and truft, and pur icona Spicandreaft ic cill you Mallard, _ getche eravy our of ic: Then takeic from che Spic and boylir, then take the beft of the broth into a pipkin, and che gravy _ which you faved, wich apiece of {weet bucrer , and Currants, Vinegir, Pepper, andgtaced Bread: Thus boyl all chefe roge- ther, and when the JZz//ard is boyled fufficiencly, lay it ona dif with fippers , and che broth upon it, and fo ferve ic forth. eae | | To’ make an excellent Olepotride, which is the only Pants \ pa At —L— - pall dith of boyled meac which is efteem cer, you fhallfecicon the fire, and fir them ; then the like gobbets of Veal , and Scallions all whole and ‘uncho ‘To make ‘the be& white the bortome : then dith ic up The Englifo Houfe.wifé's cake a very laree veflel por or Kerrfe, bers of well fedbeef, and being read when the beef is half boyled , you th the beft Pork ; after they have boyled a while the like gobbets of Venifon Red and — {pace after chefe, che fore parts of a far P and flowers, Lettice, Violet-leaves, boyled awhile , puc in a Par pieces, wich Quails, Rayls , and other {mall birds, all b feafon up the broth with goo Cinamon, Ginger, and Nutme tity of Verjuice and Salt, d ftore of Sugar , Cloves, Mace, Difhes, with ftore of fipp met all over wichPrunes,Raifins, boyled in athing by chemfelves whole boyled herbs, § >» mixt together ina scod quan- and fo ftirr up the por well from — upon great Chargers or longSpanifh- — etsin the bottome : then cover the — Currants,and blancht Almonds, — ; then cover the fruic and che — and the herbs with flices ofOranges,and Lem-_ __ Book 2, edinall Spain ; you fhall and filling ie wich wa- — ft puc in good thick gob- y coboyl, skum your por fa ! all pucin ic Porato-rootss Turneps, and Carrets : alfo like gobbers of rhe beft Murton, and - e, you fhall put in | 1 Fallow if you have | _ Kid, and Lam)sa licele igg and acramb*d Pul- _ let : Then put in Spinage, Endive , Succory , Marigold leayes Strawberry-leaves, Buglofs — pt , then when they have tridge anda Chicken chopt in — Black-birds, Larks , Sparrows 5 ~ eing well and tenderly boyled., — mons, and lay the roots round about che fides of the dith,and ftrew: : good ftore of Sugar over all, and fo ferve it forth. - To make the beft whire- Fith by ic felf, chen take che value efa broth, or fad Kid=broth,and put icinto a into it a bunch of Time, Marjoram, together ; then when ic feeths, marpow , and the marrow of and a few bruifed Cloves-: then puc in a pine of Whire-wine, with a few whole flices of Ginger s after whife together, rake blanche Almonds’, and having beaten. cher fogerher in a morter wich fome \ broth 5, whether it be with Veal, Cre: _ pon, Chickins, or any other fowl or Fifh ; Firkt boyl the flefh or — quarc of {trong Murtom pipkin by it felf; and put ~ Spinage and Endive bound . puc ina preccy quantity of Beef Mutton, with fome whole Mace - they have boyled a of the, broth, ftrain themand — < ‘put “Book'2, © Skill in Cookery, SC «put ic in alfo: then in another Pipkinboyl Currants, Prunes, © Raifins and whole Cinamonin Verjuice and Sugar, witha few | -fliced Dates ; and boy! them till rhe Verjuice be moft part con- fumed, or at leaf’ come to firrup ; chen drain che fruit from the firrup, and if you fee ic be high coloured , make ic white wich _ fweer cfeam warmed, and fo mix ic with your Wine broth: _ then cake ouc: the Capon or the orher fleth or Fith, ‘and dith ic up -dtyin a difh; chen powre the broth upon it , and lay the fruit on _ therop of the meat, and adorn the fide of the difh with very dain-- __ ty fippets, Firft Oranges, Lemmons,and Sugar,and fo ferve it forch — tothe Table Sane . | | : | - Toboyl any wild Fowl, ALallard,T eal Widgeor, or fuch like : To boylany ‘Firft boyl the Fowl by it felf, chen take a quart of ftrong Mur. wild fowl, ton broth, and puc ic incoa Pipkin and boylit; then puc unto ‘tt good ftore of flic’t Onions ,'a bunch of fweee pot herbs, and 9% / -alumpoffweet burcer’: after ic hach boyled well, feafon ir with 9’. « _ Verjutce, Saic and Sugar, and a licele whole Pepper; which done, “take up your fowl and break ic according to the fafhion of car- _ ving, and ftick a few Cloves abouc ic; then pur ic into the: - broth wich Onions, -andthere lerirtake a boyl or cwo, and fo ferve ic and the broth forch upon the fippers: fome ufe co thicken ic - with toafts‘of bread fteept and ftrained , buc that is as pleafes the | Cook, a Dice's. ye aele ) ‘Toboyla fee — _ Toboyla lege of Mutton, or any other joyne of meat what- o¢ Mutcpn, foever 5 firft, after you have wafht ic clean, par-boyl ica lictle,then = . {pic it and give ic half adozen-curns before che fire, chendrawic e when it begins to drop. and prefs ic between two difhes, and fave 3... 4g the gravy; then flath ic with your Knife , and give it’ halfa me dozen turns more ; and chen prefs ic again : and ‘thus! do as often as you can forceany moyfture to come from ic ; then mixing Murron broth, White Wine, and .Verjuice > toge- cher, boyl.che Mucton cherein till ic be renders and chat. molt pate of the liquor is clean confumed ; then” havitie all chac.while kepe the gtavy you cook from ‘the Mutron ftewing’ genely spon 2 ‘Chafing. difh and coals; you fhall-add unto-it: good ftoré of a “Salt, Sugar, Cinamon and'Ginger wich fome Lemmon flices, and ‘ view ee alittle’ of an’ Orange-péel; wich a fet fine white bread crumms:? p70 55 5101) then taking up che Muttoi, put bce the ‘broth: in 392 . 2 ae o ~; = af i wt TF ay and oye Y r me " pe di bn ee (vO ar PUB te | aaa» utc ap r Ae ate ese rai = —eE Sc Albee 4 7 ole : Fs , t " ‘a a 24 4 ie .- ; % Fuh igg Ao q . ~ ig ¥ Se vie jek 66 ‘The Englifh Houf-wife's. | and putin likewife the gravy, and chen ferveic up with fippers, _ Jaying che Lemman flices uppermoft, and trimming the.difh about — ~ wich fugar, Wale | Pe ie If you will boy! Chickens, young Turkeys, Pea-hens, or. Houfe ~ fowl daincily ; you. thall ,. afer you have trim- © med them, drawn them, truft chem, and wafhe chem , fill ~ their bellies as full of Parfley asthey can hold : Then boyl — them with Sale and wacer only, cill they be enough: Then — take a difh and put into ic Verjuice and Butter, and Salt, and then when the buccer is melted, cake the Parfley out of the — \ Chickens belly, and minceit very fmall, and then put it to the Verjuice and Bucrer : and ftirr ic well cogether 3 then lay — in ioe ek > andctrimm che-dith wich fippets, and.fo ferve — ieforth, , ee 4D age pag Abrothfot Tf you will make broth wich any frefly Fifh whatfoever, whe- _ any frei Sih, cher ic be Pikes Bream, Carp, Eel, Barbel, or fuch like :-you _ . Shall boyl-warer, Verjuice and Sale together witha handfull of ~ {liced Onions ; chen you fhall chicken ic with two orthree fpoone | full of Ale-barm, then put in a good quantity of whole Barbe- — ries, both branches and other , as alfo pretty ftore of Curanrs: — then when it is boyledenough, Dith up your Fifhand powre your broth untoic , laying.your fruicand Onions uppermoft. — Some tochis broth will puc Prunes and Dates fliced, but ic is — Rae co the fancy of che Cook , orthe Will of che Houfe- holder. — | . Addilaniea 27 hus I have from thefe few prefidents fhewed you the true. boyl meat, Arc and making -of all forts of boyled meats,and broths ; and "though men may coyn ftrange names, and feign ftrange Arts, yec — be affured fhe thac can do chefe, may make any other.whatfoever, — alrering the cafte bythe alteration of che compounds as fhe fhall fee occafion: And whena broth is too fweer, co fharpen ie with’ Verjuice , when coo tart,to fweeten it wich Sugar ; when flac and wallowith,-to quicken it wich Oranges and Lemmons; and when too biccer co make it pleafanc with herbs and fpices. ee a3 Take a Mallard when ic is clean dreffed., wafhed and cruft, — He sheng g and parboyl ic in.water, till ic be skumm’d and. purified: Then. — Hare,orold ‘ke 1c up, and put itinto a Pipkin with che neck downward , Cony,, andchecaylupward, flandingas ic were upright : Then 4 ue | . Ip 1 -: } _Book2, = SkillinCookery. . 67 Pipkin half full wichchac water, in which che Mallard WaRiate boyled, and fillup che otkerhalf wich whice-wine - chen peel - and flice thinn a good quantity of Onions, and put chem in - a with whole fine herbs, according co the time of che year, as Letticé, Strawberry-leaves, Violer-leaves, Vine-leaves, Spinage, _ Endive, Succory, and fuch like , which have nobicter or hard _ tafte, andapretcy quanticyof Cutrancs and Durtes fliced : chen _ eover itclofe, and {eric onagentle fire, and fet ic ftew, and - fmoar till-che herbs and Onions be foft , andche Mallard e- “nough, then cake out che Mallard, and carve it as if ic were togo > tothe Table: Thenro the broth put a good lump of butter, Su- gar, Cinamon 3 and if icbe in Summer, fo many. Goofe-berries _ as will give ica fharp cafte,bur in che Winter,as much Wine-vine- ~ ger, chen heat it on che fire and ftirr all well cogecher ; then lay che Mallard in a difh wich fippecs, and powre all chis broth upon ic, _ then crim: the edge of che difh wich Sugar, and foferve ic up. And in chis manner you may alfofmoar the hinder parts of a Hare, or a whole old Cony, being cruft up clofe cogether. Afcer your Pike is dreftand opened inthe back, and laid flac, asifit were tofry ; chenlayic in large difhes for che purpofe, able to receive it; chen put as much White-wineto ic, as will _ cover it all over; chen fecicon achaffingdifh and coals to boyl very gently , and if any skum arife, cake ic away; then put coic | Currancs, Sugar, Cinamon, Barberies, and as many Prunes as will ferve co garnifh the difh ; chen cover ic clofe-with ano- ther difh and ler it ftew cill che fruic be fofc., and the Pike e- -moughs then put it toa good lump of fweec buccer; chen wich a fine skummer, take up the Fifh, and lay icin a cleandith with fippetss then take a couple of yolks of eggs. che film caken away, and beac chem well cogecher wich 2{poonfull or cwoof Cream, and as foon as che Pike is caken out,put ic incoche broach:and ftirr it exceedingly,to keep ic from-curding;then powre.che broth upon the Pike, and trim the fides of che difh with Sugar, Prunes, and Barberies, flices of Oranges or Lemmons,and fo ferveic up, And thus may you alfo{tew: Roches, Gurnets,or almoft any Sea fifh.or fh fi . ye To ew a'pike © Take a Lambs head and Purtenance , clean watht and.pickt , To Rew a and puticincoa Pipkin wich fair wacer, and letic boyl, and 13 as head & Fink He Wa, ts tr ae skum Purtenance. 68) . = The Exglifo Honfe-wifés | Book 2, yea - skummit clean, then puc Currants anda few fliced Dates, and a - --. bunch of the beftfarcing herbsityed up together , and fo let it boy! ~~ well till che meat: be enough, then take up the Lambs head and a Purcenance, and put it into'a clean dith with fippets, 3. then -puc in a good lump of butcer ,and beat the yolks of two eggs with a little Cream and puc it to che broth with Sugar, Cinamon., and — _ afpoonfull or two of Verjuice and whole Mace y and as many. Prunes as will garnifh a dith , which fhould be putin when it is ~ but halfboyled, and fo powre ic upon‘the Lambs head and Purte- . nance, and adorn the fides of che difh with Sugar, Prunes, Barbe- ~ ries, Oranges,and Lemmons, andin no cafe forger to feafon ic. well with Saltjand foferveicup, > COs Sete Ae saa | ABreaftof ~ Take a very good breaft of Mutton chopt into fundry laree - Mutton ftew'd peeces, and when it is clean wafhr, pur it into a Pipkin wich fair - Water, and fet i¢ on the fire to boy! ; chen skummvit yery well 5 - then put in of che fineft parfnips cut into large peeces asJong as - ones hand, and clean wafhe and fcrapc, then good ftore of rhe Bett Onions , and all manner of fweet pleafant Pot-herbs and Lettice, _ » awon alll grofsly chope, and good ftore of Pepper and alr, and then ~ 7" gover it and let ic few tilfthe Mutton be enough, then cake up - the Mutton ,°and lay it ina cleandith wich fippets; and to che broth poe a little wine vinegarjand fo powre it on the mutton with the Parfnipswhole, and.adorn the fides of the difh with Sugar 5 _ and fo ferve it up. And as you do with the breaft, fo you may do. Ve Toftew a with any ocher joynt of Mutton. U9 © gc SLs: Neets foot. ., ,A#ke a Neats foorichat is very well boyld ( for the renderer. ~ ~- ie isthé-beécceric is, and cleave it in ewo, and witha clean cloath — dry ic well from the Soufe-drink, then lay it’ ina deep earthen - -platcer and cover ic with Verjuice, then fet ic ona Chafing-difh and coals , and put to ic a few Currancs and asmany Prunes as - will garnifh the difh, then cover ie and lec it boy! well; manytimes ftirring ic up With your Knifé,forfear ic fick roche bottotne of the - difh ; chen when ‘ic is fufficiently ftewed; which will appear bythe cendernefs of the meat'and foftnefs of che fruit, then put in agood - Jump of butter, great ftore of Sugar and:Cinamon 3and let itboyt ~.j0 -Shierleafcer : chen pur it altogether into a clean dith with fippets - i, 4» -andadorn the fides of the dith with Sugar and Prunes; and fo férve: Of/Roat itp. ; Sh GR, Tagawa 4 ciate Gla one? 5 gay bee mae, To:proceed then to Roaft-mieats. icig co be underftood, thac - & 3 Se, re < Book 2. ‘SKillioCookey SS - thac in che generall knowledge thereof are cobe obferyed thefe 4 few Rules. Firft che clean keeping and fcouring of che {pits onmeyations and cob-irons ; nexc the neat picking and wafhing of meat, be-j5 roai meats. _ forest befpicced; “chen the fpicting and broaching of mear, which muft be done foftrongly and firmly, that the meat may by no _ Means either fhrink trom the fpit, or elfe curn abour the {pie : and yet everto obferve chat che {pic do not go, through any prin- Spitting of _ cipal part of che meat, bur fuch as is of leaft account andeftimati- roaft meats, . ong and if ic be birds 3. or fowl which you fpic, chen to let the | _~ {pit-go through che hoflow of che:bedy of che fowl , and fo faften — it with Pricks or skewers under the wings about che thighs of the fowl, and ac the feec or Rump, according to your manner of a Ee truffing and dreffing chem. . _ Then to know the Temperatures of fires for every meat, and Temperacure _ which‘have a flow-fire, and yet agood one , taking leifure in of tes. roafting as Chinesof Beef, Swans, Turkies, Peacocks, Buftards, and generally any great large Fowl, or any other Joynts of Mutton, “Veal, Duck, Kidd, Lamb, or fuch like : whether ic be WVenifon red or Fallow ; which indeed would lye long at the fire , and foak well in the roafting , and which would have a quick and ' fharp fire without {corching 5» as Piggs, Pullecs, Pheafants, Par-. tridges, Quails, andall forts of middle fized , orlefs fowl, and allfmall birds,or compound roaft meats,as Olives of Veal ,Harfletss - @pourid of butter roafted, or puddings fimple of themfelves, and many other fuch like, which indeed woula be fuddenly and quickly _ difpatche , becaufe ic is intcended in Cookery 5 chat one of chefe difhes muft-be made ready while the other is in eating, Then to know the complexions of meats, as whichmuft be Pale and whiceroafted, and yet throughly roafted, as Mutton, Lamb; Kid, ‘Capon, Pullec, Pheafant, Partridge, Veal, Quail; and all forts of ‘middle and fmall Land or water Fow!, andall {mall birds ; which mu(tbe fo brown roafted, as Beef; Venifon, Pork, Swan, Geefe, Piges, Crane, Buftards, or any large Fowl , or other ching whofe fleth is black. fF ais “ | Then to know the beft baftings for meat , which 1s: fweer Butter , fweer Oyl , Barrell burcer , or fine rendred up feam, ~ With Cinamon , Cloves , and Mace. There be fome that will \bafte only with Warer.and Sale, and nothing elfe Fx pa Dihas 5:2 4 The complezi- ons of neat, The beftba- ftings'of meat, Thebeft - dredging. To know when. meat is enough, - Roafting of Mutron with Oyfhers.._ wayes, 2 | Then the beft dredging which is either fine white bread cruins, 3 well grated; or elfe a lictle very whice meal,andche crumms very well mixc cogerher. 7 : . : Book 2. yet it is but opinion, and thac muft be che. worlds Mafter al-. Laftly, to know when meat is roafted enough ; for as too much | rawnefs is unwholfome, fo roo much drynefs is not neurifhing. Therefore co know when ic isin theperfect height, and is nei- cher coo moift nor too dry, you fhall obferve thefe figns : Firftyin your large joynts of meat , when the {team orfmoak of the meac afcendech,either upright or elfe goeth from the fire, when it be- ginnetha little cofhrink from the fpir, or when the gravy which droppeth from it is cleer without bloodinefs , then is the meat enouch.: bs Whe aaa, Ifitbe a Pige , when the eyes are fallen out, and the body leaverh Piping : For che firft is when ic is half roafted, and would be firidged to make the coat rife,and crackle , and che latcer when _ itis fullenough, and would be drawn; Or if it be any kind of | , X Fowl you roaft, when the chighs aretender, or che hinder parts . of che pinions atthe fetting on of the wings, are without bloed, — then be fure chat your meat is fully enough roafted: yet forabet- — ~ ter and more certain affurednefs ; you may thruft your Knife — into the chickeft parts of che meat, and draw it oucagain, and, ific bring out white gravy ee fc bloodinefs, then aflured> lyit is enough, and may be drawn withall fpeed convenient, | after ichath been well bafted with buccer not formerly melred, — chen dredging as aforefaid y. then bafted over the dredging;and fo fuffered ro take two or three turns, to makecrifpethe dredging: Then dith ic ina fair difh with fale fprinkled overir, and fo ferve — it forth. Thus you fee the' general form of roafting all kind of — “meat: Therefore now I will recurn to fome particular difhes, to- gether with their feverall fawees. If you will roaft-Murton with Oyfters a take a-fhoulder alone, oralegg, and after itis wafhe, parboyl icaliccle : then take the oreat Oysters and having opened themintoadifh,: drain the gra- - vy clean from them twice or thrice, chen parboyl chema lictle, . then take Spinage, Endive, Succory, Scrawbery-leaves* Violec — leaves,and a lictleParfly,wich fome Scallions;chopthefe-very fmall - | toge. » vet Booka. eae: Skill in Cookery tact . Ft _ together , then cake your Oifters very dry drain’d and mix chem oth with an half parc of chefe herbs: chen cake your mear, and wich thefe Oifters and-herbs farce or ftop ic, leaving no place empty, — then fpic it and roaft ic, and whilft ic 1s in roafting, cake good ftore of Verjuice,and Butter, and Sale, and fec it in a difh on a chafing~ “difh and coals ; and when it begins to boyl put in che remainder of your herbs without Oyfters and-a.cood quantity of Curtants , with Cinamon, and the yolks of a couple of Eggs, and after they are well boyled and ftirred together, feafon it up according to » . syour tafte with Sugar s then putin a few Lemmon flices ; che meac - being enough, draw it, and lay ic upon chis fawce removed into a clean difh, the edge thereof being trimmed about with Sugar, and” fo ferve ic forth. 7 ; + To rofta Lego of Mutton after an Outlandifh fafhien, you fhall To roafta leg take ic after ic is wath’d, and cut off all the fleth from the bone of Mutton o- leaving. only che oucmoft skinn intirely whole and faft to che herwile, _ bone;then take chick Cream and the yolks of eges, and bear them exceedingly together ; chen .put co Cinamon, Mace, anda ‘little Nucmegg, with Salr: Then take bread-crums, finely gra- ‘ted and fear{t wich good ftore of Currants, and as you mix them with the Cream, put in Sugar,and fo make it inco a good ftiffnefs : ‘Now if you would haveirlook green, pucinthe juiceof {weer -herbs, as Spinage, Violet leaves, Endive , &c. If you would have ir yellow, then put in a liccle Saffron ftrained, and with chis fill up “the skinn of your legg of Mutton in the fame fhape and form -thac it was before, and ftick the out fide of rhe skinn chick wich - ~ Cloves, and fo roaftic throughly. and bafte ic very well , then af- ceritis drede’d ferve it up as a lego of Mutton with chis pudding, for indeed icisno other, you may ftop any other joynt of mear, as breft orloin, or the belly of any fowl boyled or roaft, or * Rabbet or any meat elfe which hath skinn,or emprinefs;if into chis £ pudding alfo you bear the inward pith of an Oxes,back, ic is both good inrafte, and excellenc foveraign for any difeafe, ach,or flux ~ irche reins wharfoever. 7 To roafta Gigger of Mutton , which is the lege {platted To roafta -andhalf pare of of che lointogether , you. fhall after ic is wafhr Giggee of ftop ic with Cloves; fofpicic and lay ic ro the fire, andcend Mutton, _ ic well wich bafting; chen you thall take Vinegar, Burcer, and : F 4 Cure ok. i ~ Currants, and fer them on a fire ina dith or Pipkin 5 then when it boyls you fhall pur in fweet herbs finely chopt, with the yolks of a couple of eges, and fo lee them boyl together ¢thenthe meac being half roafted, you (hall pare off fomie part of the leanefeand brown, then fhred it very fmall, and pur it into che Pipkin alfo: chen feafon it up wich Sugar, Cinamon , Ginger; and Salr, and _ fo put it intoa clean difh , then: draw the Gigeer of Mutton — and lay ie on the Sawce, and throw Salt oathetopand-foferve it “72___‘The Englifp Howf-wifes Pou fhalltake a lego of Weal , afid cue the fleth from the — bones, and cut ic out inco thinn long flices : chen take {weer herbs, and the white patt of Scallions , and chop them well rogecher — -. with the yolks of egos, chen role ic up within che flices of Weal, — and fo {pic them and roaft them - Then boyl Verjuice, Bucter, Su-. gar,@inamon, Currants and fweer herbs cogether, and being fea. foned witha litcle falc, ferve the Olives ‘up upon the Sawee with — fale caft over chem. it 7) AMS SR A és (ou er a, _ loroafta Pige curioufly, you fhall not feald ic, buc-draw ic > me ~~ with che hair on, then having wafhe ‘ic ,“ {pic icand lay it co the. RS fire, foasic may hot fcorch, then being’a quarter roafted, and the skinn bliftred from ‘the flefh with your Hand pull awaythe hair and skinn, and leave all the fac and Aefhperfe@ly bare: — then with your Knife {cotch all che ‘flefh down tothe bones, - then bafte ic exceedingly wich {weer butrerand’Cream, beingno ~ more bur warm :then dredge ic with fine breadcrums, Currants, — Sugar, and falc mixt cogether ; and thus apply dredging upon ba- fting , and baftine upon dredging , till you have ‘covered all'the flefh a fullinch deep : Then the mear being fullyroafted, drawit, ~ and ferve icup whole. pe ; y DeSbo Soe? -__ Toroafta pound of butter curioufly and welt:, you dhall take’ — io Roat e. apound of fweet butcer, and bear ic ftiff with Suear ‘and rhe yolks" - Terwell, Of EQgS> then clap it round wife aboura fpit, and lay ic beforea '__ foft fire, and prefently dredge it with the dredgine before appoim= ted forthe Pigg: chen asic warmech er mefteth, fo apply ie with » dredging till che bucrer be overcommed and no more will mele to fail from it chen roaft ic brown, and fo draw it, and ferveic our, © the difh being as nearly crim’d wich Sugar as may be. iat To toaft'a pudding upon a fpit, you fhall mix the pudding — Ga 25 To roaft O- lives of Veal. Book 2, Skillin ookgry, being fpoken of in che legg of Murton:, neicher omitting herbs or Saffron, and put roa lictle fweer butter and mix it.very fliff, chen To Roafta ce ‘ ( fold ir about rhe{pit, and have ready in another difh fome of the pudding on a fame inixture well feafoned,but agree deal chinnerjand no butter pit, at allinics and when the pudding doth beein co.roalt., and that the butter appears, then witha fpoon cover ic all over with the thinner mixture , and fo let it roaft.: chen if you fee no more butrer appear , chen baftevicas you did the Pigg, and lay mere of the mixtureon, and focontinue tillall be fpent 5 and then roalt ic brown and foferveicup. © | Weal asccabeas a - Tf you will Roalt a Chine of Beef,aloyn of Mutcony a Capon, To Roaft a and a Lark all.ac one inftant, and ac one fire ; andhave all ready Chine of Beef, togecher and none burne, you hall -firft cake your, Chine of Beef Loyn of Mut- and-parboyl ic more chan half through: Then ,firft take your Ca- ton,Lark and pon, being lange and fac , and fpit we nexc the hand of checurner, ¢ oe ae wich the legos fromthe fire , chen{pic the Chine of Beef, then infant eee the Lark, and laftly che loyn of Mutton, and place che Lark fo as ; ~ it may be’ covered withthe beef and che fat part of the Loyn of: ~ Murron, without any pare difclofed ; chen bafte your Capon and ton lard,or Pork lard, bue muccon 1s the belt:then {pict the gravy which comes from the venifon, _ the venifon forth upon-the fa -difh, you fhill fop ic with Clove your loyn of Mutton with cold water and falc, the Chine of Beef with boyling Lard, then when you -fee the beefis almoft enough, | which you fhalf haften by feotching and opening of it ; then with acfean cloath you (hall wipe the Mutron, and Capon all over, . and then bafte it wich (weet butrer cill all beenough roafted s then wich your knife lay the Lark open, which by chis time wil be ftewed between the beef and Mutton, and bafting it alfo with dredge al-.. together, draw them/andfervethem ups 9) : ok bike ae If you will Roaft any Venifon,afcer you have wafht icandclen- +, Rosa - fed all the blood fromit, you fhall (tick ic with Cloves all over Venifony on the outfide;and if ic belean, you thalheicherlardic whith Muc- tand roaft ic by a foaking fire, chen cake vinegar, bread crumms, andfome of and boyl chem well ina dith « then feafon it with Sugir, cinamon,ginger and falt, and ferve wee when ic is roated enougn. - refh Sturgeon’, whichis adainty — s, then fpic tc, and lec ic Roaft lly wich bafting which will | cake. EE you will’ Roaft a*piece of £ at grearleifare , plying ie continua 14 / 2 ek aR if + ___ The Englifo Honfe-wifés __Book.2, take away che hardnefs, Then when is is. enough you fhall draw ic and ferve it upon ‘Venifon fawce , with falt only chrown upon . ap 5 a compound difhes, of whichI have given you fufficienc prefi- To Roakt a Cows Udder, ~ The Roafting of all” forts of meats differech nothing bue in the fire , fpeed and leifure as is aforefaid , except chefe . dents, and by chem you may performe any work wharfoever : But for the ordering, preparing , and cruffing your meat for ‘the {pit or Tables in thac there ismuch difference: for inall joynts of mear, excepta fhoulder of Mutton, you fhall crufh and break the joynts well; from Piges and Rabbets you fall cut off the feet before you {pic chem, and the heads when you ferve cnem cothe Table ; and che Pigg you fhall chine and divide into two parts: Capohs, Pheafanc , Chickens and. Tur- - kies you fhall roaft with the Pinions folded up, and. che leggs ' extended: Hens, Stock-doves, and Houf-doves, you fhall Roaft ~ ~ with the Pinions folded, and the leggs cut off by the knees and - thruftinco the bedies: Quails, Parcridges, and all forts of fmall Biras {hall have cheir Pinions cut away, and the legos extended - All forts of Water fowl fhall have cheir Pinions cut away, and cheir Leggs curned backwards: Woodscocks,Snipesiand Stine fhall be Roafted with their Heads and Necks on , and their legos chruft into their bodies, and ;Shovelers and Biccurns fhall have no necks but cheir heads only. . ) Take a Cows Udder) ,and firft boy! ic well; chen tick ic thick allover with Cloves; then when it is cold, fpic it, and lay.ic onthe fire, and apply it very well. wich bafting of {weer butcer, and when ic is fufficiently roafted and brown, chen dredge it, and draw irfromthe fire, cake Vinegar and butter, and put ic on a chaffing-dith and coals , and boyl ic with White bread’ crumm, tillic be thick ¢ then put ro it good ftore of Sugar.and Ci- ‘hamon, and putting irinto acleandith, laythe Cows Udder To roaft. a Fillet of Veal. Ove Wich Scrawberry-feaves 5 Sorrell , Spinage, Endive, and therein, and trimm che fides of the dith with Sugar, and fo ferve it Take an excellent good legg of Veal.,. and cut the thick parc thereof a handfull and more from the Knuckle: Then take the thick pare (which is the filler ) and farce ic in every part all _ Suc- Bo \ Book 2. Skill in Cookery, Succory grofsly chopt together, and good ftore of Onions , then lay icco-the fire and roaft ic very fufficiently and brown, - cafting good ftore of Sale upon it , and bafting ic well wich {wee butter : chen take of the former herbs much finer chopr than they were for farcing, and pucchem intoa Pipkin wich Vinegar and clean wafht Currants, and boyl chem well cogether ; then when _ the herbsare fufficiently boyled and fofe , rake rhe yolks of four . drawn, lay upon it and crim che fide of the dith with Sugar, and fo - - ferveit up. . veryhard boyled Eggs, and thred chem very (mall, and puc chem. — intothe Pipkin alfo wichSugar and Cinamon and fome of. the gravy waoich drops from the Veal, and boyl ic overagain, and then putit into a clean difh , and the fillec being dredged and To make an excellent Sauce for aroaft Capon , you fhall crake Onions, and having fliced and peeledthem , boyl them in fair water with Pepper, Salc, and a few bread crumms : then put ~ unto ic 2 fpoonfull or two of Claret Wine , the juice of an ‘Orange, and three or four flices of Lemmon peel: all thefe fhred together, and fo powre ic upon the Capon being broke © u ticy of Beer and Salt , and mix chem well cogerher wich a few fine bread crumms , and boy! them on achafing-dith and coals ; chen cake the yolks of three or four hard Egos, and being fhred {mall puricto the Beer, and boylic alfo; chenthe © Hen being almoft enough, takechree or four fpoonfull of the © crayy which comes fromber, and put ic in alfo, and boylall . cogether coan indifferenc thicknefs: which done, fufferic co _ boylno more, but only to keep.ic warm on the fire, and put in- to ic the juice of cwoor three Oranges, and the flices of Lem- mon-peels fhred fmall,and che flices ofOranges,havingalfo the up- ~ per rind caken away, Then the hen being broke up, takeche brains rhereof, and fhredding chem fmall, put ic into the Sawce alfo, and. ftirring all well cogether , puc ic hor into a clean warm. difh, -and lay the Hen( broke up ) in che © fame... : pee he The Sawce for Chickens is divers, according to mens taftes:. for fome: will only have « Butter , Verjuice', anda ane. : , arly pe . To make a fawcefor an old Hen or Pullet, take a good quans. - Bal es eienatnd aememeeeneae ee ~ Parfley roattedin their: inixt Cosecher, > « ~The belt Sawce for a Pheafaneis'warerand Onions flic’,Pepper and a lictle Sale mixe together, and bur fewed upon the coals,and chen poured upon the Pheafane or Pareridge , being broken up,and fome will put thereto the juice or flices of anOrange or Lemmon, _or both f bute iets according to'tafte, and indeed more properfor ie oa ee a ba de Pheafants than Partridge, Ral oes as ‘Sawce for a’ Quail, Rail, or-any fac big bird; is Clarec wine and . fale mixe together withthe gravy of the bird, and a few fine bread crumms well boyled cogether, and eicher aSageleaf, or Bay leaf crufht amoneft dr, according’to mens taftes. PRERY aa Sawee for Pi- THe beft fawce for idgeons,Stock-doves,or fitch like,is Vine- _~ geons. oar and butter meleed together and Parfley roafted in their bellies, or Vine leaves rofted and mixed well together. ees; A general The moft senerall fawee for ordinary wild-Fowl rotted yas rel for wild Ducks,Mallards,Widseon, Téal sShipe, Sheldrake, Plovers, Puets, acai . Guls,-and {uch like, is only Muftard and Vinegar, or Muftard and Werjuice mixt cogéther's or éffe'an Onion » Water and Pepper, and fome ( efpecially in the Court ) ufe only bucter melted , aid hot with any thine elfe, : | ' A yea Sawee for green Geele, The belt fawce for ereen-Geefe is the juice. of Sorreland'Su- a gar mixe cogether with a few’ fcalded Feberries, and ferved up on fippets 5 ‘or elfe'the bellyof the oreen Goofe filled with Feberties and fo roafted sand chen rhe fame mixt' with Ver gar and Cinamon, and fo ferved upon fippets,” Saweefor ftub- , 1M Sawee for a fubble 'Goofe is divers , according to ble Geefe, ~~ Mens minds, for fome will rake the Pap. of Roafted Apple-, and mixing‘ i¢'with Vinegar , boy! chem together on the fire with ,. fome of the’gravy ef the Goofe , and’dfew Barberries and bread crumms, ‘and’when it “ig boyled' co “a'eood thicknefs', feafon ir Wich Sugar‘and-a little Cinamon, and’ fo ferve icup : fome wilf add a litcle!-Muflatd and Onions tthto Gt » ‘and fome ‘will*not. Soutche apples, but pare them, and flice them, and thacis the reerer “way, but not che berter. Others will fill ‘the belly of ‘the Goofe’full of Oniohs fhred,’ and “Oarmeaf oroats, and be- ryuice,ButrerjSie — Book2,. = Skill in Cookery. . ao Ingroafted enough, mixic with the gravy of the Godfe, and | fweet herbs well boyled cogecher,and feafoned wicha little Ver- Be juice, . ors eh ees —~ Tomakea Gallantine, or fawce for a Swan.Biccer, Yern,Crane, A Gallantine _ or any large Fowl , take the blood of the fame Fowl, and_being Sawec fora. ftirred well, boyl it on che fire , chen when iccomes co be thick 9¥29 _* put unto it Vinegar a good quantiry, with a few fine whice-bread : ctimms, and fo boyl ic over again; then being come toagood , chicknefs , feafon ic with Sugarand Cinamon , foasic may rafte -pretcy and fharp upon che Cinamon, and then ferve it up in San- _ cers as you do Muftard, for this is called a Chawnder or Gallantine, and is Sawee almoft for any Fowl whatfoever. 4. eae | - To make Sawce for a Pig,fome take Sage and roaft icin the bel- A Sawce for a . ly of the Pig ; chen boyling Verjuice, Butter, and Currants toge- "78" _,ther,take and chop the {age {mall,and mixtng che brains of che Pig wich ic, put all cogecher and foferve ttup. = __ Tomake Sawce for a loyn of Veal , take all kind of fweet Pot- herbs , and chopping them very {mall with che yolks of cwo or 4 cabs a three Eges, boy! themin Vinegar and Burcer, with a few bread *°** ctumms , and good ftore of Sugar ; then feafon ic with Sugar and Cinamon, and a Clove ortwocrufht, and fo powre. it up- - on eae with che flices of Orange and Lemmons about the Take Oranges and flice them thinn,atd put unto them White pa... Wine and Rofe-water, the powder of Mace, Ginger, and Sugaryto save and fer the fame upon aChafing-difhof coals, and when it is — : half boyled, pur to ic a good lump of butter , and chen lay — abot tore of fippets of fine whice bread therein, and fo ferve - your Chickensuponthem, andtrimmthe fides of chedifh wich = 9 - Sugar. : Side sg | "Take fair water, and fet it over che fire: chen flice good suwee pre ftore of Onions, and pur inco it , and alfo Pepper and Salt Turkey, MF and good ftore of the Gravy that comes fromthe Turky, and 9 i. boyl them very well cogecher ; then’put co ic a few fine crumms of crated bread to thicken ic, a very-lictle Sugar, and fome. Vinesar , and fo ferve irup with the Turkey: or otherwife, take graced Whice bread and boyl it in whice Wine illic be as chick’ as a Gallantive 5 in boyling puc in good ftore of Su- . ~ (8 ‘The Engl Hoafifer ‘Book = gar, and Cinamon , and chen wich aliccle Turnfole make it of 2 high murrey colour, and foferve icin faucers with che. Turkey, in. — mannerof gallantine. Peat fei yo Thebeft Gal- Take che blood-of a Swan ,‘or any orher great fowl, and ‘put 7 fantine. ic into a difh, then cake ftewed Prunes, and pue chemintoa — | ftrainer,and {train chem into the blood ; then fer icon a Chaffing- dith and coals, and let ic boyls then ftirric cill ic come to be - thick, and feafon ic very well wich Sugarand Cinamon, and fo ferve it in Saucers with che fowl.: but chis Sauce muft be ferved — cold. tp te ha es ane od Take good {tore of Onions, peel them and flice chem, and puc them into Vinegar, and boyl them very well cill chey be ten- det ; chen put icinco a good lump of fweer butter , and feafon ic well with Sugar and Cinamon , and fo ferve it up withche fowl. , : | | Charbonadoes , or Carbonadoes: whichis meat broyled upon the coals( and the invention thereof was firft brought out of — France as appears‘by the name ) are of divers kinds according to ~ mens pleafures for chere is no.meat either boyled or roafted — whatfoever, but may afterwards be broyled if che mafter thereof aWvliaris co be be difpofed; yet che generall difhes which for the moft parc — carbonadoed, 2f¢ to be carbonadoed , are, abreaft of Mutcon half boyled; 2 oulder of mutton half roafted, che legos, wings and carkafles of Capon, Turkey, Goofe, or any other fowl whatfoever , efpecially Land fowl. | ae veh ‘ ‘And faftly, che urcermoft chick skinn which covererh che ribbs of -Beef, and is called ( being broyled ). che.Inns. of Court- Goofe,and is indeed.a difh ufed moft for wantonnefs, fome cimes to pleafe the appetice ; to which may alfo be added the broyling __ of Pigs heads, or che brains of any fowl whacfover after it is rofted and dreft. | | Berg of The manner Now forthe manner of Carbonadoing, ic isin chis forts you. of carbonado- fhall firftcake che meat you muft Carbonado, and fcorch it borh ADs above and below 3 then fprinkle good ftore of Sale uponit , and bafte ic all over wich {weer bucter melted; whichdone, take your Broyling-iron, I do not mean a Grid-iron (though it be much ufed for chis purpofe ) becaufe che fmoak of che coals, occa- fioned by che dropping of the meat, will afcemd about it, and 2 : make Sawee for a “Mallard, Of Carbona- dots, ra j : | yi _ “wre” a ‘ , x= ae jee: “ee “ * ' ay af -_ Sf il J ¢ es 7 . dee ook: 2, ; a , f - fo che Plate heating che meat behind, as the fire doth before,tc will SkillinCookry = 719 make ic {tink : ouc a Place iron made with hooks and pricks, ony which you may hang the meat, and fer it clofe before che fire, and 4 both the fooner and wich more neatnefs be ready : Fhen having turned it,and bafted ic tifl ic be very brown,dredy it, and ferve ic: up with Vinegar and Burrer. ' ~ Touching the coafting of Mutton, Venifon, or any joynt of o¢ lage: Mear, whichis the mot excellenceft of all Carbonadoes, you ee fhall cake che factelt and largett chaccan poffibly be cor ( for lean meat is lofs of labour’, axd little meat not worth your time: ) and having fcorcht ic and caft faleupon ic, you fhall fer ic ona ftrong Fork , witha dripping pan underneath ic, before the face of a quick fire , yer-forfar off , chac may by no: means - foorch, bue roaft ac létfure ; chen with chat. which: falls: from _ whole Mace, a litcle'flic’c Nutmeg, and fome Sugar, wich a lum ie, and with novother bafting, fee that you bafte ic continual- ly , turning ic ever and anon many times, and fo oft, thac ic may foak and brown at great leifure ; and as oft as you bafte ir, fo oft fprinckle Sale upom ic; and as-you fee ic coaft, fcotch icdeeper and deeper, efpecially in ‘the chickeft and moft flefhy parts where the blood: moft refteth ; and when you fee that no © more blood droppeth from’ it, bucche gravy is cleer and whice, ~_then you hall ferve ic up either wich Venifon fawce,or with Vine- gar, Pepper, and Sugar, Cinamon, and the juice of an Orange. mixt together, and wasmed with fome of che gravy; Take Mutton or Lamb: chac hach been either rofted, or bute parboyl’d, and wich your Knife fcorch ir many wayes, then lay Additions uy it in a deep difhsand put toic a pint of white Wine , and aticrle 0 carbona=~- es, P a Rather of — _ of fweer butrer, and ftew ic fo cill ic-be very cender ; chen cake it Mutton or forch and brown it on che Grid-iron , and chen laying fippets in-Lamb, *- the former broth, ferve it up, ee Take any Tongue, whether of Beef, Muttony Calves, Red py wro Care: Deer or Fallow , and betng well boyled peel them, cleaveponado ~ : them , and fcorch- chem~--many waies ; chen cake chree. Tongues, ~ or four eges broken ; fome Sugar , Cinamon , .and. Nuts meg, andhaving bearen it well together, puc co: ita Lem- mon cut in thinn flices , and anorher clean peel'd » and cut into ficele four -fquare bits ;, and: chen. cake.the hee | } and. - How to boyl «: {mall Fith. To boyla ‘-Gurneter. | Rech, — a il Ars eee, ee on, oe Fah! © 738) S aes To boyl {mall Fifh, as Roches, Daces, Gudgeo, or Flounder, boyl Whice-wine and water together with a bunch of choice _ Herbs, and a little whole Mace, when all is boyl'd well cogether, — pucin your Fifh and fcumm ic well ? then put in the foal of 2 - Manchet, a good quantity of fweet buccer, and feafon ic with _ ‘Pepper and Verjuice, and fo ferve ic upon fippets, and adorn che fides of che dif wich Sugar. — S otas canis yaee Firft draw your Fifh, and either {pline ic open in the back or joynt in che back, and crufs it round; then wafh'it clean , and boyl itin water and Salc-, witha bunch of fweet Herbs; — chen take ic up intoa large difh , and powre unto it Verjuice , Nurmeg, Bucter,and Pepper,and letcing ic flew a liccle,chicken ir with che yolks of eggs: chen hor remove it intoanother difh, and -garnifh ie with flices of Oranges and Lemmon, Barberies, Prunes, o ° and Sugar and fo ferve it up. Afcer you have drawn, wafht and fcatled a fair large Carp ‘ | feafon ic with Pepper, Salt and Nutmeg , and rheni puts incoa ~Coffinwith good ftore of fweet bucter, and then cafton Rais — - fine of che Sun, the juige of Lemmons,and fome flices of Orange- ~ peels, and chen fprinkling on a little Vinegar , clofe up and bake — ey it ‘ . 5 oak a Firft fet-your Tench blood in the tayl » then {cour ity wath | dc ae i neh ‘Book 2. Shall in Cookery. on 13 it, and fcaldic ; chen having driedic , cake the fine crumms | of Bread, fweet Cream , the yolks of Eggs, Currants clean ‘witht, afew {weet herbs chope fmalt , feafon ic with Nute. . megand Pepper, ‘and makeic into a ftiff pafte , andepuc ic into the belly of the Tench chen feafon che fifh on the our. fide with Pepper, Salt, and Nucmeg; and foputicinro a deep © Goffin with {weet butter, and foclofe up che Pyeandbake ic; chen when ic is enough, drawic, and openic, and put into it a good piece of preferved Orange minc’d : then take Vinegar, Nucmeg, Buccer, Sugar, andehe yolk of anew laid Egg, and boyl ic on a chafing-difh and coals, alwayes ftirring it,co keep ic _ from scurding ; then powre. it into che Pye, fhake ic well and fo ferveicup, | been Date - Take alarge Trout, fair trim’d, and wafhit , and pur ic in- pow ro ftewa _ toadeep pewrer difh ,-thentake half a Pint of fweet Wine ,Trouc | with alumpof Burrer, anda lictle whole Mace, Parfley, Sa- vory, and Tyme, mince chem all fmall , and put chem into the Tench’s Belly, and fo let ic few, a quarter of an hour, chen ~ mince the yolk of a hard Eeg, and ftrow ic on che Trout, and faying the herbs abouc ic , and {craping on Sugar, ferye ic up. | After you have drawn your Eeels chop chem into fmall pieces Of stow co bake three or four inches, and feafon them with Pepper, Salt, and Gin- yey, mae ger, and foput them inco a Coffin witha good lump of butrer, - great Raifins,Onions fmall chopr, and fo clofe ir,bake it,and ferve ite UP. : ; os Next to chefe already rehearfed , our Englifh Houfe-wife G- ae, mutt be skillfull in Paftery, and know how. andin what M3N- and baked ner to bake all forts of meat, and whac Pafte is fic for every meats, - meat., and how to handfe and compound fuch Paftes. As for example, Red Deer Venifon, Wild-Boar , Gammons of Ba- con, Swans, Elkes, Porpus , and fuch like ftanding dithes, which muftbe keptlong’, would be bak’c in a moyft, chick, tough, courfe andlong lafting cruft, and therefore, of all o- ther, your Rye Pafteis beft for chac Purpofe ; your Turkey, Capon, Pheafanr, Partridge, Veal, Percocks, Lamb, andall forts of Water Fowl, which are ro comeco the Table more’ tidy than once , (yet nor many dayes) would be bak’t inva good 4 G whie | SES 5 Ft “ ; E 7 we a - as & fis “Gon. D.. Py a ee ¢ th The Exif Heafit’s Book > : white cruft , fomewatrhick ; therefore your Wheat is fic for peetet them 5 your Chickens, Calves-feer, Olives, Potaroes, quinces, _ Fallow Deer, and fuch like; which are moft commonly.eaten — hor, would be in the fineft,- fhoreeft, and thinneftcruft; therefore, your fine Wheat-flower, which isa little baked in the oven ,. bee:.< fore it be kneaded, is the beft for chat purpofe, 7) seat Of the mix- 1° fpeak chen of the ‘mixture: and kneading ‘of Paftes, you . tureofpafte fhall underltand thar your Rye-pafte would be kneaded only | - with hoc water, anda litele butter, or fweerSeam, and ’Rye- “flower very finely fifted ; and ic would be made tough and ftiff, chacic may ftand well in che rifing , for che Coffia'thereof by muftever be very deep ; your courfe Wheat-crutt -fhould be - kneaded wich hot warer, or Mutron broth, and. good. fore of — butter, and the Pafte made (tiff and tough, becaufe that Coffin: — muft be deep alfo - your fine Wheat-cruft muftbe kneaded withas . ~ much bucter as wacer , andthe Pafte made reafonable light and gentle, into which you muft put chree or four eges or More, ac~. cording to the quantity you blend together, for they willgive ic a > fufficienc ftiffaing, = = Oe GE hag ee _ Now for the making of ‘puff-pafte. of che beft kind’, you: fhall> : take che fineft wheat-Hower afcer ic hath been a lictle bake in af — pot in the oven, and blend it well with eggs, whites and yolks ‘ all together, and afcer che pafte is well kneaded, roul ouc a ~ pare thereof as thinn as you pleafe , and then fpread cold {weet ~ buecer overthe fame. then upon the fame bucrer role another leaf of the pafte as before; and fpread. it with butrer alfo. > and _thus role leafupon leaf with burter between , till icbe as thick = as you think good: and with ic either cover any bak’c mear, or make pafte for Venifon, Florentine, Tart, or what dith elfe you | pleafe, and fo bake it; there be fome that to this pafte ule Sue gary but is Certain, ie will binder che rifing'thereof,and therefore, _ when your puff-pafte is bak’t, -you fhall diffolve Sugar inco Rofe- _ as water, and drop it inroche pafte as much as it will by any means cue... receive, and then fee ira lictle while in che Oven after, and ic -- ae aS will be fweet enough. © ohh bie ae | | Beer ; any, When youbakered Deer, you thall fir parboyl ic, and take — -thingto keep out the bones , then you fhalf, if icbe lean, lard its if far, fave - eold. the charge: then put ic into a prefs ro fqueefe-our the blood $9 | | | then Of puff pafte,. « ” ~ \ . ig Book 2, rod killin Cookery. echt , Ww > chen for a nighe layic ina meac fauce made of Vinegar, {mall | drink ,-and falc ; and chen caking it forch 5 feafon ic well with - Pepper finely beater, and Salt well mixc cogether , and feerhac youlaygood ftore thereof ,° both upon and in every open and hollow place of the’*Venifon, but by no means cut any {lathes * copucinthe Pepper, for it will of ic felf fink faft enough in- rothe flefh, and be more pleafant in the eating. Then having raifed the Coffin, layin the botcome a chick courfe of bucter, ~ chen fay the fle(h thereon , and. cover it all over wich butcer , and fo bake it as much as if you did bake brown bread; then — when you drawic., mele more butter with three or four - fpoonfulls of Vinegar, and twice fo much Claret Wine, and.ac ~avent holeon the Topof the Lidd, pour in the fame, cill ic _ean receive no more , and fo Jec ir ftand and cool : and in this : fort’, youmay bake’ Fallow Deer, or Swan, or whatfoever elle To bake beef ‘you pleafe co keep cold, che: meac fauce only being left out, or mutton for “whichis enly proper to Red-Deer.. And ifto your meat. fauce , Venifon, you add alictle Turnfole, and cherein fteep Beef , and Ramm Mutton; You may alfoin che fame manner. take che firft for ‘Red-Deer Venifon , and che later for Fallow, and a very -. good judgment fhall not be able to fay otherwife,chen that it 1s: of te fel perfect Venifon, both in tafte, Colour, and the manner of cutting. Par anes : . ee ue To bake an excellene Cuftard or Dowfet : you thall cake To bakes good ftore of Egos , and putting away one quatcer of the Cuftardor whites , beat chem’exceeding wellinabafon , and then mix Dowler, with chem the fweerelt and thickeft Cream youcanget, forif ibe anything thinn , che Cuftard will be wheyifh: chen fea- fon it'wich Sale, Sugar, Cinamon, Cloves, Mace, and a licele “Nutmeg, which done, raife your coffin of good Tough wheat pafte, being che fecond fort before fpokeh off ; and if you pleafe; raife ic ih pretry works or Angular formes , whicly you miy do _ by fixing the upper part of the ‘cruftco the nether withthe yolks of’ Eegs , then when che Coffins! are. ready 5 ftrow che Bottomes over a good thicknefs with: Currants, and Sugar , then fer them into the Oven, and fill chemup with the confection before blended, and fo drawing them , adorn all, che Tops with -entraway Comfets, arid flices of Daves prickt right ups ne fo - we. G2 a erve a A - ferve chem up tothe Table.. To prevent-the Wheyithnels ofthe Cuftard, diffolve into the. firtconfedtion a little [Gng-elafsand all.will be firm. . : Pac: bras bale a Tobakean Tomakeanexcellent Olive Pye: take. {weet herbs, as Vio= Olivepye. let leaves, Strawberry leaves, Spinage, Succory, Endive, Tyme ° : and Sorrel, and chop themas {malkas canbe , andif there bea ~ . Scallion or two amongft chem ic will giverhe bettet,cafte ; chen * take the yolks of hard Eggs, wich Currants, Cinamon, Clover, . and Mace, and chop them among che herbs alfo ; then having Cut Out long Olives of a Legg of Veal ,~ roll tip more than. three parts of the herbs fo mixed within the Olives, toge- gether wich a good deal of {weec butter ; then having raifed your Cruft_ of the fineft and beft paftz , frow in che bortome — the remainder of.che:herbs, witha few--great Raifins, having the » © ftones picke out ; chen put in the Olives, andi-cover them with — great Raifins, and a few Prunes : Then over all lay good tore -_ of Butter, and fo bake chem ;, chen being fufficiently bak’r, cake Claret Wine, Sugar, Cinamon, and two or three fpoonfulls of Wine Vinegar, and boy! chem together , and then drawing | the Pye, ara vent in the Top of che lid, put inthe fame, and chen fet ic into the Oven:again: a little {pace 3-and fo ferve ic forth. 3 | A ste Wig Tebakea 20 bake the beft Marrow-bone-pye3 aftér you have mixe — Marro:bone the crufts of the beft forts of Paftés, and-raifed rhe coffin in fuch_- pyse amanner as you pleafe ; yeu fhall firft,in che borrome thereof, - “Jay a:courfe of marrow :of Beef, muxt with Currants : then - _ upon ita lay of che foals of Atrichocks , after they have been — boyled, and are divided from the Thiftle ; chen cover chem O- yer with marrow , Currancs, and great Raifins, che ffones — _ picket owt ; then lay a courfe of Potatoescut in thick flices, af- rerthey have been. boyled foft , and are clean pil’d; then co-. — verthem wich Marrow, Currants,. great Raifins, Sugar, and d Cirimon, then lay a layer of candied Eringo roots, mixt-very thick with che flices of Dates; chen cover-it with Marrow , Currants, great Raifins, Sugar 5 Cinamon , and Dates, with a few Damask. prunes and fo bakeric-: and after it is bak’r, . powre into it, as long as ic will receive ir, White Wine, Rofe- wacer, Sugar, Cinamon,and Vinegar mixc cogether, and candy. * 1 . ioe Book 2, hill in Cookery. 47 all the cover wich Rofe- water and Sugar only, and fo fet into che ‘Ovena little, and ferveic forch. . hee real | ‘To bake a Chicken pye., after you have cruft your Chickens , To bake a and broken their leges and breft bones , and raifed your crutt chicken pyc. ofthe beft pafte , you thall lay chem in the Coffin clofe ro- eas, gether , with chetr bodies full of burrer : chen lay upon i" them, and underneath chem, Currants, greac Raifins, Prunes, Cinamon, Sugar, whole-Mace, and Sale : chen cover all with - *great ftore of Butcer, andfo bake it :after powre into ir the fame liquor you did into your Marrow-bone pie, withthe yolks of get or three Egos beaten amonett ic , and fo ferve ic for. <* | : To make good Red’Deer Venifon of Hares, take a Hare or Additions to _ - two orthree, as you-can or pleafe, and pick all che fleth from Bee Ae tg the bones ; then putitintoa morter, either of wood orftone, Hees and with a wooden peftle iet a frong perfon beat ic exceedingly, and ever asicis beaten, let one fprinckle infome Vinegar, and fome Sale : then when ic is fufficiently beaten, .take it out of the morter, and puc it inco boyling water, and parboyl ic: when. it is patboyl’d, take ic and lay iron a Table , in a round ) lump, and lay aboard over ic; and wich weights prefs ic ashard as may be: then che water being preft out of it ,. feafon ic well with Pepper and Salt: chen lard ic with che fat of Bacon fo chick as may be , then bake ic as you bake other-Red Deer, which is formerly declared. : , _ “Fake.a Hare, and:-pick off all cheflefhfromthe bones, and Tobakea only referve che head, chen parboyl icwell; which done, take hare pic, “ac out andleticcool , afloon asic is cold , cake at leatta pound ; and half of Raifins of che Sun , and rake out the flones , then mix chem with a good quanticy Of Mutton fuer , and with a fharp fhredding-Knife fhred it as fmill as you would dofor a Chewet; then put to it Currants, and whole Rat- fins, Cloves, and Mace, Cinamonand Sale: then having raifed the Coffin long-wife, to che proportion ofa Hare , firftlay in the head and hen the aforefaid meat , and lay the mea in’ che ‘true proportion ofa Hare, wichneck, fhoulders.s. and: leges and -chen cover the Coffin), and bakeic as orher bak‘t-meats: of thac Matures) > you at c i . G 3 Take The Exglifh Houfewife’s Book 2. : A Gammon | Jake a Gammon of Bacon 5 and only wath it clean, and of Bacon pie then boyliton a foft gentle fire, till it be boyl’das cenderas. ~ > © 4s poflible , ever and anon fleeting ic clean , that by all means. — ic may boyl white: chen take of che{werd, and farce ic very — welt wich all manner of fweet and pleafant farcing herbs, then ft-ow {tore of Pepper over it » and prick it thick with. Cloves; then fay ir into a Coffin made of the fame proportion, and lay — ood ftore of Butter round about it , and upon ic, andftrow i Pepper upon the Butter; that, as ic melts , the Pepper may. fall upon the Bacon; then cover ic, and make the proporti- on of a Piggs Head in pafte upon ic, and chen bake ic as you; © bake red deer, or things of the like nacure, only the Pafte would be of Wheatmeal. art SE Bee See | Alerting pic, Take white pickled Herrings of one nights watering, and : - boyl them a little , then take off che skin, and take only the backs ofthem, and pick the fifh clean from che bones ; then take good ftore of Raifins of the Sun, and ftone chem, and — put chem tothe Fith; chentake a Warden or two, andpare — - it, and flice it in {mall flices from the Core, and put it likewife tothe fifh; chen wich a very fharp fhredding knife fhred allas {mall and fine as may be : Then pur to ic good ftore of Currants, . Sugar, Cinamon, flic’c Dates, and fo puticincoche coffin, with — good ftore of very fweet Bureer , and fo cover it, and leave only a.round Vent-hole on the Top of che lid , and fo bake it like — _ piesof chat nacure, : When icis fufficiently bak’c, draw it out, and cake Claret Wine, anda little Verjuice, Sugar, Cinamon 3 and {weet Butter, and boy! chem-together: then pucicinat the — vent-role, and fhake the Pyea little , andpuriragain inrothe Oven foralittle fpace and fo ferveicup, che lid being candied - _ over with Sugar , andrhe fides of thedifhtrimmed with Su- ars oar, atk etsy ATE LYS: Take a Jowl of the beft Ling, thaci: not much watered, and | is well fodden and cold; but whil%tic is hor 5 take off the skin, and pare it cleanunderneath , and pick our. thebones clean from the fifh : then cuc it inco grofs bits, and let irlyes chenrake the — yolks of a dozen Eges boyl’d exceeding hard, and pur them to the. : Fithjand thred all rogecher as fmallas is poffiblesthen rake all man- nt of the beftand fineft pot-herbs , and chop chem ea | 4 ; fmall — , yy ¥ ‘> /- F sig | i _ Book 2, ~ fmall,and mix che.o aiio wich the fib, chen feaion it with Pepper, — _ “Cloves, Mace; and fo lay ic intoa coffin with great {tore of {wee _ butter, fo asic may fwimthereins and then cover it, and leave a ft “ vent-hole open in che Top , and when ir is baked, drawit, and “take Verjuice, Sugar, Cinamon, and Butter; and boyl them toge- thers and firft wich a feather anoinc all che lid over wich chac Ij. -- quor; and then {crape good ftore of Sugar upon it; chen pour the reft.of the liquor in arthe vent-hole, and then fet ic inco the Oven again for avery litcle {pace,and chen ferve it up'as pyes of the fame nature,and both thefe pies of Fith before rehearfed,are extraordi- - marty and fpecial Lenten difhes. Be Take a pine of the fweeteft and rhickeft Cream chat can be gotren , andfet ic on the fire in avery clean {cowred skil- let, and purinco icSugar, Cinamon, and a Nucmegg cut into four quarters , and fo boyl ic well: Then cake che yolks of four Egos , andtake off the flimes, and beac them well wicha little — {weer Cream, then take’ che four quarters of che Nutmeg ont ofthe Cream, then. put in che Eogs, and ftirr it exceedingly till icbe chick : ,Then take a fine Manchet, and cut ic incothin fhivers asmuch as will covera difh bottome, and holding ic in yourhand, powre half the Cream into thedifh: then lay your bread overit, and cover the bread wich the reft of the Cream, andfoleric ftand tillic becold: then ftrew ic over with Carra- _-way-comfets , and prick up fome Cinamon comfets, and fome flic’t Dares’; “or, for want thereof, fcrape all over ic fome Su- gar, and crim the fides of che difh with Sugar , and fo ferveic - | Prake a pint of the beft and thickeft Cream , and fetic on the - fire ina clean skillet, and puricinro Sugar, Cinamon, anda Nutmegg cut into four quarters, and fo boyl it well 5 chen put it intoche difh you intend to ferve icin, and let ic ftandro | cool till ic be more than luke-warm : then put in a f{poon- : full of the beft earning, and ftir ic well abour, and fo let ic ftand ) illic becold: and chen ftrew Sugar upon it, and foferve it up, and chis you may ferve either in difh , Glafs , or other place. | : Take Calves feet well boyl'd’ and pick all che meat :from the bones : then being cold, fhreditas fmallas you can; then’ ° Bene } RG AN. : feafon A calves foot . Oyfter pie. ~ + . é . Wok ; fia * me =) . 7 ~ \ s The Euglifo Honfe.wifé s when icisbak’c, drawic , and at che vent-hole put in the fame. liquor you puc in the Ling-pye,, and crim che lid afterthe fame — manner, and foferveic up. | Book 2,: i - feafon it with Cloves and Mace, and put in good ftore of Cur- tants, Raifins, and Prunes, chen.put it into the Coffin with good: ftore of {weet Butter: Then break. in whole {tieks of Cinamon, anda Nutmeg flic’t into four quarcers, and feafon it before with Sele: Then clofe up the Coffin, -andonly leave a ventshole 3 _\ Take of: the greateft Oyfters drawn from the fhels.,. and par- “oF boyl chem in Verjuice: Then puc chem into a Cullander,.and. _ lec. all che Moift run fromthem, till chey be as dry aspoffible: — then raife up the Coffin of the Pye, and faythemin ; then pur : to them good ftore of Currants, and fine powdred Sugar 5 wich whole Mace, whole Cloves, whole Cinamon, and Nutmeg -flic’d; Dates cut, and-good ftore of {weet butter: chen cover it, andonly — ~ Teave a vent-hole : When is bak’c, chen draw it, and cake To'recover Venifon that is tainted, White-Wine, whire Wine Vinegar-, Sugar, Cinamof, and {weet butter, and melt ic cogether: chen firft crimm the lid chere- with, and candy it withSugar; chen powre the teft-in-ac the: Venc-hole, and fhake ic well, and fo fet ic into the Oven.again for_a lirtle fpace,and fo ferve ic up, the dith edges crim’d with Su- gar, Now fome ufe to put to this Pye Onions fliced and fhred , but chat is referred to difcretion. ; and co the pleafure of the Tafte, pe : ; . Take ftrong Ales and put coic wine Vinegar as muchas will make it {harp 3 chen fet icon the fire, and boyl-ic well, and skum _it, and make of it a ftrong brine with bay-Safc or other fale ; chen A chewet pie, take it off, and fet it ftand cill ic be cold, then pur your: Venifon ingo it, andlecic lye in ic full cwelve hours : chen take it our from thac mees fawce-, and prefs ic'well; chen parboyl ic, andfeafon ic 7 with Pepper, arid Salt, and bake ir, as hath been.before fhewed in chis Chapter. : _ Take the brawns and the wings of Capons and ‘Chickens. after they have been roafted, and pull away cheskin-; then fhred — thern-wich Mutcon-fuec , very fmall: then -Seafon ic with. Cloves, Mace, Cinamon, Sugar, and Salt: chen put ro" Raifins of the Suny and Currants, and flic’t Dares, and Orange pills; and being well mixc cogether , pucit inro {mall Coffins made 3 | | 7 | = for sn Peeks! SKieOuRjiel Gas _ forrhe purpofe, and {trowon che Top.of them good ftore of _. Carraway Comfets’: then cover chem,and bake chem witha gen-» tle hear: And rhefe,Chewets youmay alfo makerof roafted Veal Sonata before fhewed+, .and of all parts che-loyn is: che — eft, 5 REY | | Take a Legg of Mutron, and cut che beft of thé fAleth from A mince pic. the bone , and. parboyl ic well: Then put: to ic chree pound ofthe bet Mutton fuec-, and fhred icvery fmall 5 thenfpread it abroad , and feafon it with Salt, Cloves, and Mace: Then put . In: good ftore of Currants » greac Railins-,. and: Prunes clean wafhed, and picked, afew Dares fliced , and fome i Orange pills fliced; chen being all well. mixt together, ~ put ic inco'a Coffin, or -into-divers Coffins , and fo bake’ them ; And when they are ferved up, open the lids, and _ ftrow ftore of Sugar onthe Top of the mear, and upon the Lid. _ Andin-this fort, you may alfo bake Beef or Veal, only the Beef ea not be parboyl’d,and the Veal will aska double quantity-of _ *Yake che faireft and beft Pippins,-.and pare rhem., and makea ap 0 hole in the Top of.them ; vis prick te each hole a Clove or | RIPPIN BY. cwo, then put them into che Coffin, chen break in whole fticks of ~Cimamon , and flices of Orange-pills , and Dates , and on the ‘Top.of every Pippin, a little piece of fweee Butcer ; chen fill che Coffin, and cover the Pippins over with Sugar : chen clofe up the Pye, and bake ir, as. you bake Pyes.of che like nature: And when’ itis bak'd , anoine che lid overwirh ftore of {weet bucrer, and then Rrow Sugar upon it, a good chicknefs, and fet icinto the Oven a- gain for alittle fpace, as while the meats in difhing up , and chen ferve it. | | Take of the faireft and belt Wardens, and pare them, and, a warden: pie. © _ take out the hard Cores on the Top, and cut the fharp ends yaks ac the bortom flac; chen boylthem in Whice-Wine and Sugar, uneill che firrup grow thick: Then cake the Wardensfrom the firrup ina clear difh, and lecthem cool,-then fer chem into the. , Coffin, and prick Cloves into the Tops,wich whole fticks of Cina- - mon, and great {tore of Sugar, as for Pippins : then coveric,and only referve a Vent-hole, fo fer ic in the Oven and bake © it + when itis bak’d , draw ic forch, and cake-the firft GED he which » iat To preferve Quinces to bake all the » year 4 = ’ . . le ead oe . > 2 2 + a . ey be Englifh Houf-wifé s a “a a | wee 3 Hook.2 I -whichcthe Wardens were boyl’d , andtafie it, and ific be nor ee ¥ Fs 4 * ; {weer enough , then put in more Sugar, and fome Rofe-water, and fhake che Pye'well : chen cake {weer Burrer, «and Rofezwa- and boyl ic again aliccle: then powre ic in ac the Went-hole, cer melced, and wich it anoint the pye-lid-allover , and then ftrow on it ftore of Sugar, and fofer ic into che Oven again a little © fpace, and chen ferve it up : and in this manner youmay alfobake - Quinces,- / Take che beftand {weereft Wort : and put to ic good. ftore of Sugar s chen pare and cover the Quinces clean, and puc them therein , and boy! them cill chey grow render: Then takevour che Quinces and fet them cool, and lec the picklein whichrhey were boyled ftand to cool alfo : then *ftrain ic thorow 2 ° - ° “ : \ . ~ Range or Sive , chen put the Quinces into. a fweer earchen-pot : then powre the pickle or-firrup unto chem, fo asall the Quin- — ces may be quice covered all over : chen {top up the por clofe, andfecicinadry place , and once in fix or feven weeks look’ upon ic 3 and if you feeic fhrink, or do begin ro hoar ormould, chen powre out the pickle or firrup, and renewing it , boyl it otter again, and as before put itto che Quinces being cold, and thus — you may preferve them for che ufe of baking, or otherwile, all the yeate about TRLEEC A Pippin tart. ae ake Pippins of the faireft, and pare them ‘ and then di- - A Codlin tart vide chem juft inhalfs, and cake out che cores clean : Then having rould the Coffin flac, and raifed up afmall verge of an. inch, or more high, lay in the Pippins with che hollow fide cownward , asclofe one to another as maybe: Then lay here _ and there a Clove’, and here and there a whole’ ftick of — Cinamon , and a little bic of Bucter : chen cover all clean ~ : hae erate “over with Sugar, and fo cover the Coffin, and bake itaccor- ding to che manner of Tarts ; and when ic is bak’c, chen draw irout , and having boyled butter and Rofe=water together, 2 noine all the lid over therewith , and ‘then ferape or row on it good {tore of Sugar,and fo feric in the Oven again, and after ferve it up. | US ‘ding water, without breaking: chen peel che chin skin from chem and fo divide them in halfs , and cuc- out the'cores, and fo Take green Apples fromthe Tree, and coddle them indcal» lay [a Ciiclecaa %. lay them into the Coffin ; and do in every thing as you -did in the Pippin Tart : and before you cover ir, when the Sugar is caft in; fee you fprinkle upon it good ftore of Rofe-water, then clofe ir; and doas before fhewed.- Take Codlins as beforefaid , and pill the m, and divide them A codlin Pye. - inhalfs, and Core them, and laya lear thereof into the bottome of the pye: then {carter here and there a clove, and hereand chere a piece of whole Cinamon, then coverthem all over with Sugar, _ thenlay another lear of Codlines, and .doas beforefaid, and fo -- anorher, cill che Coffin be all filled : then. cover all with Sugar, ‘and here-and chere a-Clove and a Cinamon. ftick, and if you will _adlic’t Orange pill and a Dare; chen coveric_, and bake it asthe Pies of chat nature ; When it is bak’e » draw ic ourof the Oven, and take of che chickeft and bet Cream, with good ftore of) Su- gar, andgive it ene boyl or rwo on the-ire,. then open. the. Pye, and puc che Cream therein, and math the Codlins all abouc ; chen cover it,and having crimm’dthelid, (as was before fhewed in the Pies and Tarts) fer it into che Oven again for half an hour, and fo ferve ic forch. | ‘Take the faireft Cherries you can ger,and pick chem clean from A cherry tarts, Jeavesand ftalks ;then fpread out your Coffin as for yout Pippin _ Tart,and cover rhe borcom with fugar,then cover.the fugar all over wich Cherries, chen cover thofe Cherries wich fugar, fome fticks of -.Cinamon, and here and there a Clove 3then layi in more Cherries, and fo more fugar,Cinamon and Cloves,til the coffin be filled up: then cover ir, and bake i it inall points asthe codlinand Pippin Tart,and fo ferve it : and in che fame manner you may make Tarts of Goofeberries, Strawberries, Rasberries, Bilberies, or any other Berry whatfoever. Take Rice that is clean picked, and boyl ir in fweet Cream 5a Rice Tart, - tillic be very fofr ; chen lec ic fland and cool, and putin tc good ftore'of Cinamon and Sugar, andthe yolks of a couple of Ecos and fome Currants; ftir ind bear all well together, then ha- ving made che coffinin the manner before {aid for other Tarts, put the Rice cherein, andfpread ic all over the coffin: chen break’ many fircle bics of fweet Buccer upoa icall-over-, and fcrape fome Sugar over icalfo ; chen cover the Tart, and bake ir, | and crim itin all points. as hath been before fhewed, and, fo ferve it tip, ‘5 Take .: ot _ A Florentine. eh four Egos; a licele {weer Cream warm’d , and t A im | The Englifb Honfe-wife's Take che Kidneys of Veal after ic hath been wellroafted, and — scold: chen fhred it as fine as is poflible 5 them take all forces — of fweet Roz-herbs ,-of farcing herbs, “wich have no bitter or ftrong tafte ,-and chop them as {mall as may be, and purting — Book: 2. : iM the Veal'into a large difh, pur the herbs unto it , and good — fto-e of clean wafhe Currants , Sugar, Cinamon Rip yolks of | e fine graced erumms of ahalf penny loaf y~ and fale s and mix all excee- _ ‘dingly rogether: Then rake a deep pewrér difh, and iniclay your paft very chinn rowled out: : Which pafte you muft. mingle» thus : Take of che fineft Wheat-flower’ a quart’, and-a quarter } fomuch Sugar, and a ficle Cinamon ; then break into‘ ic — a couple of Eggs’, then cake fweet Cream and butrer melced. onthe fire, and wichit knead the palte , and as was before faid, havinefpread burter all over che‘difhes fides;*then puc in che Veal, and break pieces of fweet butcer upom ic ,' and fcrape . Sugar over ic; chenrowl ouc another pafte reafonable thick, and with ic coverche the difl all over y clofing the twopaftes _ with che bearen whices of Eggs very faft rogether , chen with A prune tart. i your Knife cur the lid’ into divers pretty works, according to your fancysthen fer it in the Oven and bake ic with Pyes and Tarts of like nature; whery i¢ is bak’c, draw: ies:and “trimm ‘the lid - with ©ugar, as hah been thewed in“ Fares , and fo ferve icup wich your fecond' courfe. | | Take of the faire? damask Prunes you can get , and put them in aclean’ Pipkin with fair Water , Sugar, unbruifed Cinnamon’, anda branch or two of Rofe-mary., and if you have bread to bake , ftew chem in the Oven wich your bread: If» otherwife, ftew chem on the fire : When they are ftewed , then _bruife chem all co Math in cheir firrup., and ftrain them inroa — clean difh ¥ then -boyl ic over again with Sugar , Cina- mon, ahd Rofé-warer, till ir be as thick as Marmalad:: then fer ic ro cool, then'mike a terfonable Tough pafte with fine flower, Water, and afitcle burcer; and rowlic out, very-chin > then © having patterns of paper cut-into divers proportions 5 — as Bealts, Birds, Armes, Knots, Flowers and fuch tke, Lay the par- cerns on the pafte, and fo cucchem accordingly : Then with yout fingers pinch up che edges of che" pate: , and-fec the work in ~ _ _ 800d proportion , Then prick it wellail over for rifing , and 'ecit ona clean fheer of large Paper, and fo feric into the ~ Oven, and bake ic hard; chen draw ic and fec it by to cool ¢ - and thus you miy.doby a whole Oven full at one rime , as ar “Skill in Cookery. By : = your occafion of experience is; then again{t the rime of fervice comes, take of rhe confe&tion of Peunes before rehearfed, and © With your Knife, or a {poon , fill the Coffin acording ‘ro. the chicknefs of the Verge , chen ftrow it all over wich Car- away; Comfets , and prick long Comfets upright in ic , ~ and fo taking the Paper fromthe bottome ferve ic ona place” in a difh or Charger, according to-the bignefs of the Tart, and at the fecond courfe; and chis Tart carrieth the. colour ” black... - Take Apples and pare them , and flice chem chin from the Apple- Fa; t. ° Gore intoa’ Pipkin with White Wine, good flore of Sugar, Cinamon, and afew Saunders-and Rofe-water , and fo boyl ir ~ tillic be thick : Then cool ic and ftrain ic, and bear ic very well together with afpoon, chen put it into the Coffin as you did the Prune Tarr , and adorn it alfo in che fame manner, and this Tart you may fill chicker or thinner , as you pleafe to raife the edge of che Coffin ,-.and ic. carryeth Colour Bethe: ) Take good ftore of Spinage,. and boy! ic ina Pipk'n, wich a Spinage: White-Wine, cill ic be very foftas pap: chen rake it and {train Tare « it wellinco a pewrer difh , not leaving any part unt{t-ained: then put to ic Rofe-water , great ftore of Sugarand Cinamon, and boyl it till ic be as chick as Marmalad , them-lec it cool, | and after fill your Coffin andadornic , and ferve ic in all points as you did your Prun¢-Tare ;.. and: chis carriech the. Colour green, and fweereft Cream that can be gor’, and fetic on the fire in a clean skillet , and pur inco.te Sugat,..Cinamon , Rofe-warer 5 _ -and chen boyLic well: when it is boyl’d, and till boyling, ftir ic well, and as you ftir ic puceges , and fo boylic cill ic. curdie : Then take ic from the fire and put icinco aftrainer, . and firft. tet che cthian Whey. run. away inco.a Dith , chen firain : ~ Take the yolks.of Egos and break away the films , and oo. mm; beat them well wich alicle Cream ,.then take of the chickett 7 Bohs A white Tart, | An herb Tart. —,"Sere..* donotcoverchem. =e pri 5 a Tomake Ipo- ~ To make"Ipocras, takea pottle of Wine, two ounces of good eras. = - ~~ Cinamon, half an ounce of Ginger, nine Cloves, and fix Pep- per corns,and a Nutmeg, and brutfe chem and put them inco che — wine wich fome Rofe-mary. fowers,and fo ler-them ftzep all night, and then put in Sugar a pound ac feaft, and when ic is fetled, lec dt run. tarough a woollen bag made for that purpofe : chus sf your. - Wine be claret, che Ipocras will be red ; if white, then of that co-, : tour alfo. - . a peer fo eee ape hae To make the beft Jelly , rake Calves feer and wath them, and- jelly. — fcald off che hair as clean as you can gecic; chen fplicthem and — cake out the fac and fay chem in water and fhift them, then bruife chem in fair water uncill ic will jelly, which-you fhall — know by now and -then codling a fpoonfull of che broth; when ic will jelly, then {train ir, and when ic is cold, chen pur in a pint of Sack and whole Cinamon , and Sugar and a liccle Rofe-warer, and boyl all well togecher again. Then beac the white of anEge — ee and put intoir, and lec it have one boy! more: then put ina branch of Rofe-mary into the borrome of your jelly bag, and leric run through once or twice and if you will have it coloured,chen put. ina liccle Turnfoll. Alfoif you want Calves feer, you may make asgood Jelly ifyourake the like quanticy of Ifngelals , and fo -ufeno Calvesfeerarall.- - ee ig tei a ~ - To make che beft Leich, take Ifingelafs, and fay ic two hours — L To make in water,and fhift it and boyl ic in fair warer, and leric cool; then each. > take Almonds and laychem in cold water cill chey will blaunch ; and then {timp them and put to new milk,and ftrain chem and puc_ -in whole Mace and Ginger flic’r, and boyl chem cill it rafte well of -the fpice : chen pur in your Ifingglafs and Sugar, anda lictle Rofe- _ TES, warer,and then lec chemall runthrougha trainers. =. _ Tomake gin- “Take Clarec Wine, and colour it with Turnfoll, and put in - ger bread, - : me i Sugar - * th Ae =) Book 3. SRilinBaauating Sugar, and fet it onthe fire ; then take wheat bread finely grated . and fifted , and Licoras, Anifeeds, Ginger and Cinamon beaten ~ very {mall and fearfed;and pur your bread and your {pice together, = rake a pound of Sugar, and a quartof fair water, and puc themall ~ and puc'them into che wine and boylit, and ftirr it cill it be thick, ~ then mould it and princ ic at your pleafure, and let it ftand neicher = too moift nor too warm, Be : a: _ Tomake Red Marmalade of quinces, take a poles of Quinces |, and cuc chem in halfs, and cake our the cores, and pare chem ; chen Pelisasuigerg ; .) 8 nto a pan, and let them boy! witha foft fire, and fometimes curn chem andkeea,chem covered wich a pewrer difh, fo that the fteam of aire may come a lictle out - che longer chey are in boyling, the _ berrer colour they will have ; and when they be foft take.a Knife, and cut themrcrofs upon the top, it will make che firrup go chrough chac chey may be all of the like colour: chen fet a little of your firrup to cool, and when it beginneth cobechick, then break your Quinces with a flice or a {poon, fo fmall as you can in the pan, and then ftrow a lictle fine Sugar in your boxes botrome , and fo put ic u Marmalad 64 : To make white Marmalade, you muft in all points ufe your white, . Quinces, as is before faid ; only you mutt cake buc a pinc of warer to 4 pound of Quinces,and a pound of Sugar, and boyl them as fatt as you can, and cover them not ac all. . To make the be(t Jumbals , take che whices of chree Egos, and To make Fuse beat chem well, and take off che froth ; then cake a little milk and bals, a pound of fine wheat flower and Sugar cogecher finely fifted, and afew Anifeeds well rubb’d and dried ;. and chen work all togerher as {tiff as you can work it, and fo make chem In what forms you ~ pleafe ; and bake them ina foft oven upon white papers. To make Bis- _ To make Bisket bread, take a pound of fine wheat flower and a yet bread pound of Sugar finely beaten and fearfed, and mix chem toge- re ther ,chen cake eight Egos, and put four yolks, and beat chem very . ~ well cogethersthen ftrow in your flower and Sugar as you are beat- then cake half an ounce of Anifeeds and Coriander feeds , and let them be dried and rubb’d very clean, and putthem in ; ing of ir,by a litcle ac once;it will cake very near an hours beating : then tub. your Bisket. pans wich cold fweet bucter as chin as you can, andfo put ic in, and bake icin an Oven ; but if you would | Percaee ze H have _ jeach Lum- 98 «= The Englifo Honfe-wife's: Book 2. | have chin.cakes , chen take fruic.difhes , andrub them in like fore _ with butter, and. fo bake. your Cakes on them, and when they are almoft baked, rurn cher ,. and rhruft chemdovwn.clofe withyour — and. Some:to this Bisker bread will add a lictle Cream, and ic is not amifs but excellent good alfo. ee ir imate fact ° To make Jumbals more fine and curious thin che former, — Jumbals. and .neererto che afte of the Macoroon, cake a pound of Sugar, — | ~~ beac it fine» chen rake as much fine wheat flower, and mix chem rocether, then take two whites and one yolk of an Ege, half 2 uarcer of a pound of blancht Almonds: Then beat them very, ie all cogerher , with half a dith of fweet butter, and a fpoonfull of Rofe-warer, and fo work ic with alicele Cream ull ic come roa very ftiff.pafte , then roule chem forrhas you pleafe: and hereto: you fhall alfo, if youpleafe, add a few dryed Anifeeds — ae rubb’d, and ftrewed into the pafte , and alfo Cortarider- — feeds, ah . Tomnake dry Sugar leach, blaunch your Almonds, and bear To make a them wich a liccle Rofe-wacer, and the white of one egg, and Sugar-leacn. you muftbeac ic wicha great deal of Sugar , and work it as you would work a piece of pafte:, then roul ic,and print it, as you did . otharchings, oaly be: fure co firéw Sugarin che pritic for fear of. cleavingto, en : HS te To make Leach Lumbard, cake halfa pound of blaunched Al- fatdeoaee monds,two ounces of Cinamon beaten and fearfed, halfa pound — “ae of Sugar ; chen. beat your Almonds,-and ftrew in your Sugar and > Ci pay till ic come to a pafte,chen roul ic, and print it,as afore- faid. ys . i liga eee To'take fegh «. £o make an Excellent frefh Cheefe, takea pottle of milk asic — Cheefe. comes fromthe Cow, anda pint of Cream, then cake a {poon- , full of Runnet or Earning, and put ic unto tr,jand let ic ftand two: hours3 then ftirr icup , and put ic intoa fine cloth, and let the Whey drain from ic : chen put ic into a bowl,and rake the yolk of an Egg, a {poonfull of Rofe-water, and bray chem together witha very litcle Salt, wich Sugar and Nucmegs ; and when all chefe are brayed cogether, and fearft,mix it with the curd,and then put itin : sae che Cheefefac with a very fine cloth. © broad, , |. Lomake coorfe Ginger bread, cakea quart of honey, and fet ic on che. coals and refine it : Then take a penny worth of Ginger; - To make. “. Book 2. = - Skill in ordering Feafts. hes Ginger, as much Pepper, as much Lycoras,and a quarter of pound - 3 “of Anifeed, and a-penny worth of Saunders: all thefe muft be beaten and fearfed,and fo puc incotheHoney;then put it in a quar- ‘terofa pine of Clarec wine; or old Ale: chen cake three penny manchets finely grated, and ftrow ic amonglt che reft, and flirr ic - ‘till ic come toa {tiff pafte, and then make it into cakes, and dry them gently. | ; _ To make ordinary Quince cakes, takea good piece of a prefer- How to make ved Quince,and beac icin a morter, and work icup intoa very fliff oy, noo AEC : le ieee inary, pafte with fine fearft Sugar ;chen print ir, and dry chem gently. ! To make artificial Cinamon fticks, cake an ounce of Cinamon How to make and poundit, andhalf a pound of Sugar: chen cake fome Gum Cimamon = Dragon, and put it in fteep in Rofe water : rhencake thereof co ticks, the quantity of a Hazle nur, and work ic ouc and prince iryand roule | “$cin form ofaCinamon ftick. | To make Cinamon warer,cakea portle of che beft Ale, apot- cle of Sack-lees, and a pound of Cinamon fliced fine,and put them “git to make rogether ,° and let chem fiand cwo dayes ; chen difti!l chem in a ter: ee ies Limbeck or elafs-ftill. : - Notas ‘To make Wormwood Water, take rwo gallons of good Ale, a Tomake pound of Anifeeds, ‘half a pound of Licoras, and beat chem very Worm-wood fine;and then cake two.good handfulls of che crops of Wormwood “ter. and put themvinco the Ale, and fet chem ftand all night, and chen diftill them inaLimbeck with a moderate fire. ~ To make {weet water of the beft kind, cake a choufand Damask To make Rofes, two good handfulls of Lavender tops, a three penny weight fweet-water, of Mace,two ounces of Cloves bruifed, a quarc of runningwater : | put alittle water into che bottom of an earthen pot, and then put in your Rofes and Lavender, with the fpices by liccle and little , _-andinthe putting in, alwayes knead chem down with your fift , and fo continue ituntill yeu have wrought up all your Rofes and Lavender , and in the working between put in alwayes a little of your water; chen ftop your pot clofe and let ir ftand in four days, in which time , every Morning and evening put in your hand, and pull from che botcom of your porche fame Rofes, work- ing ir foracime, andchen diftill ic, and hang in the glafs of warer a grain or co of Musk wrapt in a piece of Sarcenet or fine - cloth, : : H 2 , Orhes ~ ES 2 * « ae “5 ‘5 2 \ a + Others, to make fweet Water, take of Ireos rwo ounc es,¢f Ca- ‘ mus half an ounce, of Cyprefs roots half an ounce , of yellow. — Sanders nine drams,of Cloves bruifed half an ounce, of Srorax and - Calamint one ounce, and of Musk twelve grains, and infufing all ~ thefe in Rofe-warer diftil ir. Roe & Ee ae To make. To make an Excellent Date-Leach , take Dates , and take oo. Leach. our che Rones 4 and che white-rind , and bear chemwith Su- | gar , Cinamon, and Ginger, very finely; thenworkircas you would work -a peece of pafte , and chen print them as- you~ leafe. rg | } es 8 To make Su- F To make a kind of Sugar plate, rake Gum Dragon,and lay itin gcr plate. Rofe-water two dayes : then take che powder of fair Hepps, and Sugar, andthe juice ofan Orange , beat all thefe rogerher ina mortersthen take ic out, and work ic with youthand and princit at — your pleafure. | 1a Abteat ou ‘To make Excellent fpice Cakes; rake halfa peck of very fine ~ Wheat-flower, take almoft one pound of fweee butter, and fome good milk and Cream mixt together, fet ic on the fire, and | put in your butter, anda gooddeal of Sugar, and lec ic melt to- gether: Then ftrain Saffron into your milk a good quantity > — chen rake feven or eight fpoonfulls of goed Ale-barm, and eight eges wich two yolks, and mix chem together, then put your — milk co it when it is fomewhat cold, and into your flower put Sale, Anifeeds bruifed,Cloves, and Mace, anda good deal of Ci- — namon; then work all rogerher good and ftiff, that you need not ~ work in any flower after,then put ina litrle Rofe-water cold, then — rubb it well in che ching you Knead it in,and werk ic throughly :1f » it be not {weet enough, fcrape in a litrle more Sugar, and pull ic: all in pieces, and hurl in a good quantity of currants, and fo work © all together again, and bake your cakes as you fee caufe, in a.gentle warm Oven. . ne 5 pot aff) Sy To make Bans _ 10 Make a very good Banhury-Cake, take'four pounds of burycakes, Currants , and wath and pick chem very clean’, and dry them | inclorh: chen rake threeEges, and-pur away one yolk, and— beat them and ftrain them with Barm, putting thereto Cloves, Mace, Cinamon, and Nuemeggs, then rakea pint of Cream, | and as much mornings milk, and fet ic onthe fire till the cold’ betaken away ; then-cake flower , and put in good ftore of © $ mt : cold Another way. [a Toi Fy z \ To make fpice Cakes, 3 Book 21 Skillen Banqueringsus 95 _ cold butter and fugar ; then put in your eggs, barm, and mea'y and. work hem all cogether an hour or more ;’then fave a parc of the pafte, and the reft break in pieces, and work in your Cur- __ anes ; which done, mould your Cake of what quantity you pleafe, and chen with chac pafte which hath nor any Currants, cover it ~ very chin, borh underneath, andaloft. And fo bake ir according : tothe bignels. | ah, is Oe otal ~ To make the beft March-pine, Take che beft Jordan Al-Tomake the — morids, and blaunch chem in warm warer, then puc chem “ins beft March- — to a ftone mortar, and with a wooden feltle beat them toP?"™ pap, then cake of the fineft refined Sugar, well fearft, and wich i¢ Damask Rofe-water, beat ic to a good ftiff pafte, allowing | almoft co every Jordan Almond, three fpoonfulls of Sugar: chen when ic is thus brought to a pafte, lay ic upon a fair Table, and ftrowing fearft {ugar under ir, mould tt like leaven, then with ‘a rowling pth rowlic forth, and lay ic upon wafers, wafhe with Rofe-water ; then pinchit about the fides, and put it incowhac a form you pleafe ; then ftrow fearft Sugar all over ic, which done, wath it over wich Rofe-warer and Sugar mixt rogether, for chat will make the Ice; then adornit with Comfets, gilding, or whar- foever devices you pleafe, and fo fer icintoa hot ftove,andthere ‘bake it crifpy, and ferve it forth. Some ufero mix with the pafte,. *- _ Cinamon and Ginger finely fearft , bue I refer chat co your particular tafte. =~ ; | .. To make pafte of Genoa, you fhall rake Quinces after they have To make patte been boyled foft, and beacthemin a mortar with refined Sugar, of Genoa, or a= Cinamon and Ginger, finely fearft, and Damask Rofe-warer, ny other paft. rill ic come toa ftiff pafte, and role ic forth, and print it, and fo : bake icin a ftove: andinchis fort, you may make Paft of Pears, Apples, Wardens, Plums of all kinds, Cherries, Barberries, or what other fruics youpleafe, | pe To make conferve of any fruit you pleafe, you fhall take Tomake any the fruic you incend co make Conferve of, and if ic be ftones Conlerve. fruit, you fhall cake our che ftones, if other fruir, take away the paring and core, and then boy! them in fair running water, to a reafonable height: then drain chem from thence, | | and put themintoa frefh veffel with Clarec Winey or Whire (6° Wine, according tothe es fruic: and fo boyl them USES. rates iy : i 7 So make a conferve of Flowers. "Be make wa fers, ~ The tingifh Henle Book 3, to acthick pap, all to mathing, breaking, and ftirring chem co- gether: and then co every pound of pap, put to a pound of fuear, and fo ftir chem all. well together, and. being ve- ry hot, {train chem chrougk fair f{trainers, and fo. pot. it 7 Pro make Conferve of Flowers, as Rofes, Violets, Gilly. flowers, and fuch like; you fhall cake the flowers from the ftalks, and'with a pair of fheers cut away the white ends ac che roots thereof, and chen put chem intoa ftone mortar, or wooden ~ ‘brake, and chere crufh,.or beat chem; cill chey be come toa foft fubftance: And then to every pound chereof, cake a pound of fine refined fugar, well fearft, and beac it all together, till itcome to one intire body, .and chen pot it up, and ufe ir.as occafion fhall - ferve. caper 7 2S Mears, ~. To make the bet Wafers, take rhe fineft wheat fower. you can. get, and mix ic wich cream, the yolks of eggs, Rofe- water, Sugar,.and Cinamon, till ic be a litcle chicker than~ Pancake-batcer, and then warming your wafer Irons on a char- coal-fire, anoint chem firft wich {weer burcer, and then Jay on your batter,.and preffe ir, and bake it white or brown at your pleafure. | yeh a To make Mar-. Fo make. an excellenc Marmalade of Oranges, take. the ‘malade of O-Oranges, and witha knife pare off as chin,|asis poffible, the up- Fangss, Add:tions to — banquetting- Ruff. -permoft rind of the Orange yet infuch fort, as by no means: -you alter che colour of che Orange : then fteep them in fair wa-. .ter, changing. the water twice aday, cill you find no biccernefs of caft rherein; chen take chem forth, and firlt boy! chem in fair running water, and. when-cthey are. fofts. remove them in- to Refe-wacer, and boyl.chem therein all chey break: chen . ro every pound of the pulps, put a pound of refined Sugar, and fo having mafht, and ftirred chem alf well rogether, ftrain ic through very fair ftrainers inco boxes,..and fo.ufe it as you fhall fee occafion. pire agen 45% Take a portle of: fine flower, and a pound of Sugar, a lircle Mace, and good fore of water to:mingle che flower imse a ftift pifte, and agood feafon of fale, and fo knead ic, and role ir the - To make fine cakes chin, and bake chem on papers. . Cakes. ’ Dine bread. Take a quarter of.a. pound of fine. fugar well beacep, ane ¥ much - coke See w a. bc ct hans. eS Pe . Books. - Skill in Banquetting-Guff. OF. much flower finely bolted, witha quancicy of Annifeeds a litele tuifed, and mingle all cogecher; then cake two eggs, and beat rhem very well, whices and alls chen pucin che mingled ftuff aforefaid, and bear all cogether a good while, then put ic in- to a mould, wipingche bortom ever firft wich buccer, to make . iccome out eafily, and in the baking, turn jt once or twice, as you {half have occafion, and fo ferve it whole or in flices ac your pleafure. 7 ta a | __. Bake {weet Apples, and ftamp them as you do for Cider, then 7, preterve prefschem chrougha bag, as you do Verjuyce, chen put ic into 2 Quinees for firkin wherein you will keep your quinces, and then gather your Kitchin fer- . - quinces, and wipe chem clean, and neither core them nor pare ; them, bur only take the bixcks from the tops, and fo put them inro the firkin of Cider, and therein you may keep themall rhe year very fair, and take chem not out of the liquor, but as you are ready co ufe them, whether it be for pyes, or any other purpofe, and chen - _ pare them and core them as you chink good. Take agallon of Clarec or White Wine, and:put therein four >, Sake tas ounces of Ginger, an ounce anda half of Nucmegs, of Cloves pocras, . one quarter, of Sugar four pound, ler all chis ftand cogether in a-pot at leaftcwelve houres, chen cake it, and put ic into a clean bag made for che purpofe, fo that che Wine may come wich good lei- -- fure from ‘che fpices. | ea 7 - Take quinces and wipe chem very clean, and then core them, 7, preferve ! and as you.core them, put che cores ftrait into fair water, and Quinces.’ lec the cores and the wacer boyl,; when che water boyleth, put = in the Quinces unpared, - and fet. chem boyl till chey be render, ; - and chen take chem: out and pare'them, and ever as you pare chem, put them ftraic into pleafure and delight tothe beholders. And thus much touching _ che. ordering of great feafts, and ordinary enterainments; : CHAP, ill. Of Diftillatious, and their vertues, and of Perfuming. “7 Hen your Englifh Honfwife isexa& inthefe Rules be- VV =~ fore rehearfed, and that the is-able to adorn and beautifie — her Table, with all che vercuous illuftrations. meet. for -her Know- Jedge ; the fhall then fore -her mind to the underftanding of o- ther Houfewifely fecrets, right proficable and meet for her ule, - fuch asthe want whereof may trouble her when: need or time're- quires, | a , ! - Therefore firft I would have her furnifh her felf of very Of the nacure good Stills , forthe Diftillarion of all kinds of Water, which of waters, ftills would either be of Tin, or {weer Barth, and in them fhe fhall diftill all fores of Waters meet for che health of her-Houfe-- hold, as Sage Water , which is good for all Rhumes, and Col- licks; Raddifh warer, which is good:forthe Stone; Angelica water, good againft infeGtion : Celadine water, for fore eyes: Vine water, foritchings ; Rofe water , and Eye bright wa- rer, for dimm fishts ; Rofemary water, for Fifulaes : Treacle “water, for mouth Cankers ; Water of Cloves, for che pain in che Stomach : Saxifrage water, for Gravell and hard Urine; Atl-~ ‘tom water, fot old Ulcers, and a world of others , any of which will lafta full year ac the leaft: Then fhe fhall know chat che beft waters forthe fmoothing of the skin , and keeping the face delicate and amiable, are thofe which are diftilled from Bean- flowers, from Strawberries ; from Vine-leaves , from Goats- milk, from Affes milk, from the whices of Eegs,~ from the flowers ~ 102 _ The Englifo Houfe-wife's — Core ER SRS | Yea | Additionste > Firft diftill your water ina fillacory, then puc tc ina elafs of ; diftillations, great ftrengch, and fill ic with chofe: flowers again ( whole co- To diftil water (our you defire )as full as you can, and ftopic, and fee icin che ftil- facory again, and let it diftil, and you fhall have che colour you ofthe colour ef the herb or _ flower you de- G! il. ad, Te Gees PR fire. Take of Rofe-mary flowers cwo handfulls , of Mirjoram , = ae — Book2 “flowers of Lillies, from Dragons, from Calves feet, from Bran 5 - orfrom yolks of Eges-, any of which will laft a year or” bec- — Tomake A- winter Savory, Rofemary, Rue, unfec Time, Germander , : qiavi®. - “Ribworr, Harts congue y Moufear, whire Worm-wood, -Bug- lofs, Red Sage, Liverwort, Hoar- hound, fine Lavender, Iffop- . crops , Penny-royal, Re¢d-Fennel, of each thefe of one handfull : of Elicampane-roots , clean pared and fliced, two handfulls : . Then cake all thefe aforefaid and fhred chem, but not wath , aflon of Sack-lees, and put all chefe aforefaid herbs fhred [ej o them, then cake four callonsand more of ftrong Ale.» and one — . into it, and ‘then put inco it one pound of Licoras, bruifed, half d a pound “of Anifeeds clean fifred and bruifed, and of Mace and Nutmeggs brnifed of each one ounce - Then put all together into your ftilling por , clofe covered with Rye-pafte, and make a foft fire under your pot , and asthe head of the Limbeck — heareth , draw ouc your hot water and puc in cold; keeping the head of your Limbeck ftill with cold water, bur fee thac your fire be nor roo Rafh at the firft, buc lec your water come at leifure’; and. cake heed unto your ftilling , that your water change not whice , for it is not fo ftrong as the firft draught is; and when the water is diftilled , take gallon glafs with a wide mouth, and pue therein a pottle of the beft water — and cleareft, and put intoic a pottle of Rofa-folisy and halfa . pound of Dares bruifed , and one ounce of grains , and halfa pound of Sugar, half a pound of feed pearl beaten, three leaves of fine Gold; ftirr all thefetogether well, then ftop your glafs, and fet it in the Sun the fpace of one or two —-Moneths, and chen clarifie it , and ufe ic at your difcretion : for — Miaulver’ Exe fpconfull or two acatimeis fufficienr, andt be vertues: ate in- cellent Aqua- finite : . ‘ vite. _ Filla por wichred Wine clean and ftrong, and put’ therein the ‘ . “Ips ATs pees? Book-2. Skill in Diftillations = = = 103. the powders of Camomile , Gilly flowers, Ginger, Pellicory , ; Nurmegg, .Gallengal , Spicknard, Quenebus , Grains of pure long Peppers pack. Eeppets Cummine , Fennel feed, Smal-. ledge, Parfley, Sage, Rue, Mint , Calamint and Horfhow,, of.each of chema like quantity ; and beware they differ northe — weight ofa Dramm under or above: Then pucall the powders. abovefaid into the Wine, and after pat chem into che diftil- ling por, and diftill ic wich a foft fire , and look thac ir be well fuced about with Rye p2ft2, fo chac no fume.or breathgo — forth , and. look chic che: fire be temperate : Alfo receive: “che water out of the Limbeck into a glafs. Vial. This water is called che water of Life, and ic may be likened to Balm, | for it hath all che Vertues and properties which Balm hatch. This water is clear , and lighter than Rofe water , for. Gt will fleec above all liquors ;nay if Oyl be put above. ~ this water , it finketh co the borcome : This water keep-.-- eth Flefh, and Fifth, both Raw and Sodden 5 in his: own. ‘kind and flite; iis good againft Aches in the. Bones, the Pox’ and fuch like: neither can any thing kepc in this water either rot, or pucrifie ; ic doch draw out’the fweetnefs, favor,and vertues of afl mariner. of fpices, roots and. herbs, thar are wet ot laid: therein : Ic gives (weetnefs to all manner of water chat is mixt. withir, itis good for all manner of cold ficknefles , and namely for the Palfie or crembling joynts , and. ftrecching of the fi-- news, it is good agiinft the cold gout, and tc maketh an — old man feem young ufing to drink ir fafting, and laftly ic frecteth away dead flzfh in wounds y and killech che Can-- - ker. | : iat x . Take Rofemary, Time, Iflop, Sage, Fennel, Nip, roots To make ~ of Blicampane, of each an handfull , of Marjoram and Penny- Aquacompo-> Royal, of each half a handfull , eight flips of Red Mine, half ata. 3 a pound of Licoras, half a pound of Anifeeds, and two Gal- lons ofthe beft Ale thac can. be brewed, wath all chefe herbs clean, and put into the Ale, Licoras, Anifeeds , and herbs in- toa clean brafs pot , and fer your Limbeckthereon, and pafte x ic round about that no aire come out , then diftill the water with agentle fire, and keep the Limbeck-cool above, not fuf- fering ic to run’ too faft; and cake heed when your water changeth <> ay 7 A veiy Prin. Cle ie , at Serie eS ee cipalAqua- __ Take of Balm, of Rofemary-flowers , tops andall, ofdryed compofita, Red Rofe-leaves, of Penny-royal, of each of thefe a handfull, | diftill icin order aforefaid : chis was made for a learned Phyfitians’ kethe OW drinking. ‘ Re oes ss be a al ng Take a gallon of Gafcoin Wine, Ginger, Gallengall , Nut- | es : megs, Graines, Cloves, Anifeeds, Fennel feeds, Carraway feeds, | of each two dramms, then-cake Sace, Mint, Red-Rofes, Time, Pellicory, Rofemary, Wild-time, Camomile and Lavender, of — each a handfull, then bray che {pices fmall, and che herbs alfo, and put all cogether inco the Wine, and let it ftand fo twelve hours , ~ ftirringit fo divers times, then diftil ic witha Limbeck, and keep — the firft water, for itisthe beft: Of a gallon of Wine you muft not take above a quart of Water, this Water comforreth the Vis tal {pirits , and helpech ‘che inward difeafes thar come of cold, , as the palfie , che contraction of finews ; alfo ic killech worms, and comforreth the ftomach , ir cureth the cold Dropfie, helpeth the ftone , the ftinking breath , and maketh one feem oung. | Gates | ‘To make Ci- ‘ Take 2 pottle of the beft Sack, and half apint of Rofe-wa- mamon'warck rer a quarter and half pound of good Cinamon well brui- fed bur not fmall beaten, diftiff all rhefe rogether in a Glafs- fill, but you muft carefully look to ic, rhar it boyl nor over- haftily , and attend ic with cold wet cloaths to cool the cop of — the ftillaf che warer fhould offer ro. boyl too haftily. This ~ ‘water js very Soveraign for the ftomach , thehead, andall the ries inward i> sas rE eee - : ~ imward parts, ic helps digeftion, and comfortech che vical fpi- -‘TEs. Spe 3 | oe 2. Skill in Difillations. «105 7 ; “ 1. Take Fennel, Rue, Vervine,Endive,Betrony, Germander, Six moft pre- Red-rofe, Capitlus Veneris, of eachan ounce; ftamp chem, and ¢ious waters, keep chem with White-wine a day and anighr, and diftéll wa- ®hich Hippo- a0 ee ; aera crates made cer of chem, which water will divide in three parts: The firft a ene toa _ water you fhall puc in a Glafsbyic felf, for ic is more preti- Queen fome- ~ ous than Gold ; the fecond as Silver, and che third as Balm ; and times living keep thefe three partsin Glaffes : This water you fhall give che in Eag/and. Rich for Gofd, co meaner for Silver, to poor Men for Balm. . This water keepeth the fight in clearnefs, and purgech all grofs humours. | 3 | 2. Take Salzemma a pound, and [ap ic in aoreen Dock-leaf, and layicin che Fire cillic be well rofted, and wax whice ; chen put icina Glafs aoainftche Aira night, and on rhe morrowit fhalf be curned co a white water like unto Cryfal ; keep chis water well ina Glafs, and put a drop intothe Eye, andit fhalf cleanfe and fharp che Sight: Ic ts good for any Evil ac che Heart, for the Morphew, and che Canker in the Mourh, and for divers other Evils in che Body. 3. Take che Roots of Fennel, Parfly, Endive, Bettony, of each an.ounces and firft wath them well in luke-warm water, . and’bray them well with Whire-wine a day and a nighr, and then diftill chem inco wacer : This wacer is more worthy than Balm ; it prefervech the Sight much, and cleanfech ic of all filch; it re@raineth rears, and comforreth the head, and avoidech the water chac commech through rhe pain of the Head. : 4. Take the Seeds of Parfley, Achanmes, Vervine, Cara- wayes, and Centaury, of eachten Drams ; bear all thefe coge- cher, and put ic in warm water aday and a night, and pur ic in a Veffel to diftill : This water isa precious warer for all _ fore Eyes, and-very good for the Health of Man’s or Woman’s - - Body. 5: Take Limmel of Gold, Silver, Larcin, Copper, Iron, — “Sceel, and Lead ; and cake Lechargy of Gold, and Silvers cake Calamint, and Columbine, and fteep alf rogecher ; ‘the firtt _ Day. che Urine of a wore chat is between 2 Day anda Night ; / Sitver + The vertues of this water arethefe: . Firft, Ic expel- ~ ~ Jeth all. Rheumes, and doth away all manner of ficknefs from ~ the eyes, and wears away the pearl, pin and web : it drawerh a- gain into its own kind, the eye-lids that have been bleared ; ir. " eafeth the ach of the head; andif a man drink it, ic makechhim ~ look young, even in old age; befides a world of other moft excel- _ lencvertues, 7 ; Besiestes Khe ~ do fol nine times, and after grind it, and beat ic fmall, and — ; ™ ; , % \ . then ftir ic all cogether, and chen take up a drop with a fea- — is ae the moft precious, and helpech the fight, or any pain in che i ead. as Each whevertuee . yhe Water of Cheryile is good for afore mouth. . of feveral was. Lhe water of Calamint is good for che ftomach,. re ters, The. water, of. Plantain is good for che, Flux and the hor . Dropfie.... sigh ART. I ag DAA ei 2 Water of Fennel is good to make a fat body fmall, and alfo for the eyes. | rage Oy ee aaa Warer of Violets is good for.a man that is fore wichin his bos _ ~ dy, and for che reins, and for che liver. PRR Se oT ee AR Water of Endive good for the Dropfie, and for. the Jaundife, andthe ftomach,’, ..) ., ns Water Book 2, P oo ar ea % - -cauferh WS Skill in Diftillatio - Water of Borage is good for the flomach, and for the Illiaca paffio, and many other fickneffes in the body.. Water of both Sages is good for. che Palhie. . Water of Betony is good for old age, and all inward ficknef- fes27 eg. be Mini pm Tk Jedi AiO, Water of Radifh, drunk twice aday, at each time an ounces or an ounce anda half, doth multiply and provoke Luft, and alto provokechthe termsinwomen.. ... ., | _ Rofemary water, (the face wathed cherein both morning. and night.) caufeth a fair and clear countenance; alfo the head _ wafhed therewith, and let dry.of it felf, prefervech the fal- - fing of the hair, and caufech. more to crow: alfo two ounces “of the fame drunk, drivech Venome out of the body in’ che fame fore as Mithridate doth s the fame twice or thtice drunk, ‘at each-cime half an ounce, rectifiech'the mother, and ‘it caufech’ women to be fruicful. When one makerh a bath of this de- coctiong it is called the bath of Life: the fame drunk, com- forceth the heart, che brain, and the whole body, and cleanferh away the {pots of che face ; ic maketh.a woman look young,:and 4...) 0... Women toyconceive. quickly, and hach all rhe vertues. Of) <9.) +) 289 : _ Water of Rue, drunkin a morning four or, five dayes! toge~ - ther, at each time an ounce, purifiech the flowets in womens _ the fame water drunk in che morning. faftingy -is ‘good as. ‘gainft the griping of the bowels 3and drunk. at, morning, and: and ac night, at eachtime'amounce, ic provokech the termsin wos. _ The water of Sorrel drunk,. is good.for all burning and pes - Milenc Feavers, and all other hor fickneffes: being mix’d wich - Beere, Ale, or Wine, it. flaketh chirft*: ic is alfo good for the Yellow Jaundife, being caken: fix. or eight dayes coves ther: ic alfo expelfeth from the Liver, if ic be drunk, and’a cloth wet in che fame, and a little wrung our, and fo appli- ed coche right fide, over againft-che Liver,and when: it-is dry, »... - _ then wer another, and apply ic 3 and chus dothree or four times to= gecher. | Tee ots me, a Laftly, che water of Angelica is, dood for rhe head,’ for in« 2 & | ; - Watd infection, either of Plague or: Peftilence sic -is very fo. 12 veraign \ « j ; ae ee. ee aT ee 108 (The Englifh Houf-wife's Book 2. . _-veraign for fore Breafts ; alfo the fame water being drunk of, San twelve or chirreen days together, is good to unlade the Stomach’ - of grofs humours and fuperfluicies and it Arengthneth and com- ‘forceth ell the tniverfat parts of the’ Bedy : And laftly, icisa . moft foveraign Medicine for the Gout, by bathing the difeafed* Members much therein, eet: : tg mi Now toconclude, and knic up rhis Chapter , itis meet, chat our Houfwife know, that from che eighth of the Kalends of che Month of 4prié,’ unto the eighth’ of che Kalends of Ful, all | manner of herbs and leaves are im thar time moft in ftrenech, and of the greareftvirtue.to be ufed and put in afl manner of _ Medicines ; “alfo from the eighth’ of che Kalends of Fi#/y, unco* the eighth of che Kalends of Oétober, che ftalks, ftems, and hard’ branches of every herb and plane is moftin ftrenechto be ufed in: “Medicines 5: ard from the eighth of the Kalends of Offober, unto the eighth of che Kalends of Apri/, all manner of roots of herbs sa and plants are che moft‘of ftrenoth and virtue co*beufed in al¥ rs manner of Medicines. . ye } An @xeellenc- To make anexcellent fweet Water for Pérfume , you fhalf “ water for Per-take of Bafil, Mints, Marjerome, Corn-flage-roots , Iffop, fumes. Savory, Sage, Balm, Lavender, and Rofemary , of each one handfull ; of Gloves, Cinamon, and Nucmegsy of each half an ounce ; then chree or four Pomcitrons cut inco flices, infufe all thefe into’ Damask-rofe-water, the {pace of three days, and’ then diftill ic wich a gentle Fire of Chiar-coal’3-then when you have put ic into a very: clean -Glafs, ‘take: of far Musk, Civer,- and Amber-greece, of each the quantity of a Scruple, and: put’ ic intoa ragg of fine Lawn, and chen hang ic within the Warer :~ This being burnc, either upon a Het pan, or elfe boyled in Per- fuming-pans with Cloves, Bay-leayes, and*Lemon-pills, .wilf make che moft’ delicateft: Perfume that may be, wichour any’ ’- offence, and wil Laft che longeft of allorherfyweer Perfumes, as’. hach been found-by Experience, » hE es allt aid ' ‘To perfume « “To perfume Gloves. excellently, take the Oy! of fweer Als Gloves,. | monds, Oyl of Nutmegs,: Oyl of Benjamin, of each a Dram . | of Amber-greece, one Grain ; fac Musk, two Grains : mix them all-togerher, and grind them upon a Painter’s ftone; and — shen anoint che Gloves ‘chereyrith ', yet’ before you anoint — them,: Book 2. Skill in Perfumes, 109 1 > ail : . | | - them, lec chem be dimpifhly moiftned wich Damask Rofe-wa- | ines bee eee eh See Ae ta te To pertime & _, To perfumea Jerkin well, take che oyl of Benjamin a penny- jerkin, worth, oyl of {pike and oyl of Olives,a halfpenny worth of each; and cake two fpunges, and warm-one- of thena againft che fire, and rub your Jerkin cherewich, and when the oyl 1s dryed, cake the other fpung and dip ic.in the oyl, and rub your jerkinchere- mp till it be drye, then lay on che perfume before prefcribed for cloves. © r ee [eth pee od : ap To make very good wathing balls, cake Storax of both kinds, i Benjamin , Calamus Aromaticus, Labdanum , of each alike ; 18 peaks Was and Bray chemo powder with Cloves and Orris 5 chen beat i nes. chem all witha Cufficient quanticy of Sepe cill icbe ftiff, chen Bi na your hand you fhall work ic like pafte, and make round balls thereof. } 3 To make Musk balls, cake Nutmeggs, Mace,Cloves; Saffron , M 4h: pena uaa and Cinamon,of.each the weight of two pence , and beat it to a eae fine powder , of Maftich the weight of two pence half penny , _ of Storax che weighrof fax pence, of Labdanum the weight of ten pence ,.of Ambergreece the weight of fix pence, and of — Musk four grains; diffolve and work all chefe in hard fweee fope tillit come to a ftiff pafte , and chen make balls chere-. eee | a _ To makea good perfumeto burn, cake Ben jamin one ounce, perfume te ~ $torax, Calaminc ewo ounces, of Mafticks white, Ambergreece, of each one ounce , Ireos, Calamus Aromaticus, Cyprefs wood, of each halfan ounce, of Camphire one fcruple, Labdanum one ounce; beac all chefe ro powder , chen rake of Sallow Charcole fix ounces, of liquid> Storax two ounces, beag chem all wich Aquavite , and then you fhall rou! chem into long round rouls. ! | ‘ , To make Pomanders, take two penny worth of Labdanum , inh Po: two penny worth of Storax liquid; one penny worth of Calamus ma Aromaticus, as much Balm,halfa quarrer-of a pound of fine wax, of Cloves and Mace tvvo penny vvorth , of liquid Aloes three penny vvorch,of Nucmegs eight penny vvorth, and of Musk four grains ; beat all chefe exceedingly together rillthey cometo a perfect fubftance,then mould ic in any sei you pleafe,and aed We. 3 To rl sate Rata ia ee “he ‘The Bingli(i\Hosfarif's Botke . | __._-) Fo make excellent ftrong Vinegar, you fhall brew the ftrong. To make Vir geft Ale chat muy be, and having.cunned ic ina very trong vef- acer. ifelsyou thalbfec it eicher inp your Garden or fome other fafe place. abroad, where it snay havethe'whole Summers’ daySun'to thie upon it and'there lec ic lye cil ic be'extream fowres then, intoa Hogfhead of this Vinegar put the leaves of four. or five hundred Damask rofes, and after chey have layen for che fpace of a month: _ therein, houfe the vinegar and drawit as Yoh NeeGiee HW 3 Gs Tomake dry» To make dry Vinegar which you. may carry in your pocket, Vinegar. _. you fhall ‘take che blacks of greeny Corn either Wheat‘or Rye , “and beat ic in a morcer with the ftrongeft vinegar you-can ger, till - ' Itcome co pafte, chen roul ic into licele balls »®and dry ic in the Sun till it be very hard; chen when you have oceafionto ufeic, cut a little piece rhereofand diffolve it in Wine; andit will'make a .. ftrong Vinegar, on Sa “oy Tomake Werjuice, you (hall gather’ your’ Crabs 4a foon as To make. ver- the ‘Kernelsitura black, and having laid thema while ina “hea juice. to {weat together,cake them and pick chem from the (talks, blacks and rortetinefs chen in long troughs, with beetles'forthe pur- pofe, crufh and break them allto math, then make*a bac eof coorfe hait-cloath as fquare as the prefs,and filfit with che crufhe Crabs, then put it into’ che prefs, and prefs ic while any moi- ... fture will drop forth, having a clean veffel underneath to re- “ceive the liquors. this done; tun it up in (weet Hogtheads, and _ to every Hogfhead put half adozen handfuls of ‘Damask rofe paigpacee then bung tt up, and {pendit as you Chall have occas. _ 10n.. re HOt Sueaiae ¢ VIFO C8 LT ARS eO Additions to. © Many ocher pretcy fecrets there: are: belonging unto curious conceited-fe» Houf-wifes: buc none more neceflary than thefe already rehearf- crets. eed, excep uch as.{hall hereafter followin their proper places. ..» . -»,. Take of Orris fx ounces, of Damask Rofe leaves as much, of To make, .., Marjoramand {weet Bafil of each an ounce,ofCloves wo ounces, fweet powder. yellow Sanders two outices,of Citron pils feven dramss of Lig- ferbaggss num Aloes one ounce, of Benjamin one ounce, of Scoraxone | ounce, of Musk one dram : bruife all chefé, and pur chem intoa © bag ‘of Silk or linnen, burfilk isthe bef) 9 Take of Orris four ounces, of Gallaminis one ounce, of Ciris half an ounce, of Rofe leaves dried ‘two handfuls, of dried Mar- ah % joram - Book.2, Joram one handfuljot Spike one handfulyCloves one ounce,Bet- To make jamin and Rax of each two!ounces,of whice Sandets;and yellow, fweet bages, of each one, ounces beat all ichefe into a grofs powder,chen put to it of Muska dram,of civet halfa dram,and of Amberereece halfa - Skill. in: DiStillations Se 2 dram; chen pur chém inco.ataffery bag and.ufeir, Take of Bay-leaves one handfull, of red Rofes two handfuls,of Damask tofés three handfulsyof Lavender four handfuls, of Bafil ~ onehindful, Marjoram two handfuls, of Camomile one handful, of the young tops of fweer Bryer two handfuls,of DatidelianTan- | fey two handfuls, of Orange-peels {ix or feven ouncess of cloves’ pow to make anid-macea groars worth: Puc all chefe coverher in a poctle of new fweer water, Ale in cornes, for che {pace of three dayes, fhaking icevery day i’ three or-four times 5: chen diftitic the fourth day in a Stil wich a continual foft fire; andafrerit is diftilled , put itto it a gtain’ or PWG Or MUSK? S075) POR ort no TONSis mon Be Takea quart of ALalmfey-Lees,or a quate of ALalmfey imply, Avery Rare _onehandful of Marjorain , of Bafalas much , of Lavendetfour and pleafant - handfuls:, Bay-leaves one good handful, Damask Rofe leaves Damask-wa- four handfuls,” and-as many.of Red 4 the ‘peels of fix Oratiges, “** or for want ofrthem, one handful of the'tendet ‘leaves of Wall- ~ Nuc-ttees, of Benjamin’ half an ounce,of Calamus Aromaricus as much; 6f Gamphire four drams, of Cloves' one ounce, of Bilda- _ mum half an ounce;then take a pottle of Running wacer,and puc in all chefe {pices bruifed into yeur water and 4Za/mfey together, ina clofe ftope por with a good handful of Rofe-mary, and let chem ftand for the fpadé of fix dayes’: Then diftilic witha fofe . Fire-:7 Phen “fer ic niche Sun fixteerrdayes, with four grains of musk bruifed. This quantity wilfmake'chree quarts of warer., Probatum eft. : | 3 | ~ Take and brew very Rrong Alé:,'then take halfa dozen Gal-To makethe __, lonisiof cheifintt running, sand fecio abroad 6 cool’; arid when it bet vinegar, is ‘cold: putyeftanvo ir, and headit very fronely ; chen put 1¢ up . ina firkin, and diftibit'in che Surrj chen take fétit® or five hand- . fuls of beans, ahd parch: them inva pan’ tiilthey burt: Then put chem, as hot as you can, intothe Firkin , and ftop ir with a licele: clay aboutithe bung-hole # then ‘cake -a-Handful of clean RysLeavervand par in the Birkin chen’ take'a quantity of barberiesydudibruifeand (rain chem? into, cheFirkin, and a Ce | 14 good J Ee good handful of Sale, and lec chem lyeand work in the Sun from May ull Aagu/tschen having cheir full ftrenechsrake Rofe leaves and clip che whire ends off, and let them drye in the Sun, ‘then take Elder-flowers, and pick chemiand dry them in the Sunjand when they are drye put.chem in bages, and keep chem alf che. Winter;chen take a portle pot and draw forth a portle out ofthe ferkin inco the potcle, and put a handful ofthe red Rofe-leaves, and another of che Elder flowers into the portle,and then hang ic in-che Sun where you may occupy the fame,and when ir is empty, take out all che leaves. and fill ic again-as you did before... Toperfume. Take Angelica Water,and Rofe-waer,and put inro chem the | Gloves, powder of Cloves, Amber greece, Musk,andLignumA toes, Ben- x jamin and Calamus Aromaticus:boyl thefe cill half be confumed: then ftrain it,and puc.your Gloves therein;chen hang theminthe — Sun co dry,and curn chem often: and chus three times, wer chem” anddry them again: or otherwife,take Rofe-wacerand wet your Gloves therein, then hang them up cill hey be almoft dry; then _ take half an ounce of Benjamin,and grind icwith the Oyl of Als: ~* monds, andrubic on the Gloves , rill ir be almoft dryed in-: then take twenty grains of Amber greece. , and twenty grains of Musk, and grind them together with oyl of Almonds,and fo rub it on the Gloves,and then hang chem up to drye, or ler chem dry: in your bofome,and fo after ufe chem ar your pleafure, - peasy" Aa Pe it AIG Bad’ B Slvsel i eee The ordering, preferving, and helping of all fortsof Wines: and firft of the choice of {meet Wines.. 9 J Do not. aflume to my felf. chis Knowledge of the Vintners fecrets, but J ingehuoufly confefs, bar one profeft skilful ini the Trade, having rudely wriccen,-and: more rudely difctofed this fecrec',.and preferring irto the Stationer’, ‘ic camie to me | tobe publithed; which I have done, knowing thar ir isneceffary, . Ic is neceffary.that:our Englith Houlwife-be skilfil inthe — election, .preferving ,.anid-curing of all forrs of Wines ; bes — caufe they be uifual charges-under her hands, and by the: feaft i] : ~ | eon ea — Book 2, Skill ia Wines. 113 - pegle& muft curn che Husband co much fofg: therefore co {peak © : _ firft of che efection of fweer Wines, fhe muft be careful that her | : Malm(eys be full Wines , pleafant, well hewed and fine : That Bastard be fat, andificbecawney it skils not ; forthe cawney Baftards be-alwayes the {weetelt,. Muskadine muft be greac , _- pleafanr, and ftrong, with afweet fcent, and wich Amber-colour,. Sack if it be Seres (as it would be ) you fhall know it by che mark of acork burned on one fide of the bung, and they be ever full gage, and foare no other Sacks, and the longer they lie, che beccer they - Ce Take apleafanc Bure of Malmfey, and draw icout a quar | ter and-more , then fill ic up wich fat Baftard , within eight To make Mui Gallons or thereabouts , and parel it with fix Eggs, yolks and all, kadine, and . one handfull of bay-falc anda pine of Condute water to every given Raver parel ; and if che Wine be of highcolour, put in chreegallons ‘ - of new milk, buc skumm off che Cream. firft, and beac ic well : or otherwife. if you have a good. Butt of Malmfey 5 anda good Pipe of BaStard,you mufttake fome empry Butt or Pipe, and draw “thirty gallons of Adalmfey , and as many of Bastard , and beat chemall well rogerher, and when youhave fodone, take a quar- cer of a pound of Ginger, and bruife i¢, and put it inco your vef- * fel, chen fill ic up wich Malmfey and Baftard : Or otherwife thus, If you havea pleafane Buce of Malmfey @ which is called Ralt-mow., you may draw out of ic forty Gallons’; and if your Pel Baftard be very faine, then thirty Gallons of ic will:ferve:co make ‘it pleafane : ‘Then take four gallons of new milk, and beat it... and put it intoic when ic lackech of twelve oallons of fulls.and chen make yout flaver. aay ue 1a Take anounce of Corianders , of bay-Salc, of Cloves 5 0 each as much, one handful of Savory , let all thefe be blen- ded, and bruifed cogether , and fow them clofe in a bagg, and take half a pinc of Damask-water , and lay your flaver ‘inco it; and then put it inco your Butt’ » and if ic fine give ic a -parel , and then fill ic up, and lec iclye cll ic . fine: or elfe thus, take Coriander Roots a penny- - worth , one pound of Annifeeds , one penny worth in. Ginger, bruife chem. together, and put rhem into a bagg as be- fore , and make your bagg long and fmall , chat ic go in me ¢ How to flaver ' Muskadites A ) | out ac the bung-hole , and when you do pue icin > fatten ic with a thread at the bung ; then cake a pint of the ftroneett ‘Damask-wacer » and warm jt fuke warm » then puc it into the Butt , and then ftop it clofe for two or three - dayes at leaft } and then, if’ you pleafe , you may féc ir a- | broach. ee | ake Hee ait ba. ee 6 apparel Take feven whites of new laid Eoes , two handfulls of Bay- Muskadine fale , and beat chem well together , and pur therein a pine of when it comes Sack or moré, and beac them till chey’be as ‘fhort as Snow ; new, tobe fine chen over-draw the Bure feven or eight Gallons , and bear the — in twenty four wine 5 and ftitr the Lees, and then put in the patel, “and — hours, ). beat ir, and fllic up, and ftop it clofe, arid draw it on the mor- » svi cava tON ee ‘ os ne ies ee —Tomake — ._ Draw out of'a Pipe of Bastard cen Gallons , and put to ic five white baftard, Gal ons of new Milk, and'skimm ic asbefore., and all to beat’it wich che parel of eight whites f Hous, and a handfull of Bay-falc, and a pine of Conduit waser , and it will be white and’ fine in the morning, But tf you ‘will make very fine Bastard , ‘cake - a White-wine Hoggs-head, and put out the Lees, and wath ic clean, and hillichalffull, and halfa quarter , and pur ic ‘to four Gallons of new-Milk, and beat it well wich’ the whites of -fix Eggs, and fill ic up wich Whice-wine and Sack,and it will be white. andfine. = = @& is Dad Og fon ney: GD. Shas: Howtoheip Take two Gallons of the belt toned Honey, and two. Gallons ‘Baftard being cf white-Wine , and boyl chemin a fair Pann, skumm it clean, eager, and ftrain ic chrough a fair cloath chat chere be no motes in it’: | Then put to 1t one ounce’ of Corianders , and one ouirice of An . wtfeeds, four ot five Orange-peels, dry and beaten to powders .» Jet them-lyethree dayes:" Then draw your Bastard into a clean Pipe, chen put in your honey with the reft, atid beat ic welf :*Then let ic lye a week, and couch it not 5 after draw it at your pleas fures 2 “eee , UPON a eee Sees To make bae OEE your Baftard be fat and ood, draw ont forty Galloris , then” ftard white, youmuy &ill it-up wich the Lages of any ‘kind of white Wines or and to rid a~ Sacks; then tike five Gallons of new milk’, and ‘fir rake away. way Lage’. the Cream, then ftrain ir through a clean cloach sand “when your Pipe ts ‘three quarters full-, ‘put in your milk’s chen beac:it very well, and fill ac fo} ‘thatic tay lack AfteensGallons x then . pee: = aparel ~ Book 2, aparel ic thus ; cake che whites only of ren Eees, “and b Pee them ina fair Tray wich Bay-falt and Conduit-Water ; chen putit intothe Pipe and beat icwell, and fo filf ic up, and ler it ftand.open all night ; andif you will keep ic any while, we Skellin Wines. a EN ou muft on the morrow {topic clofe; and to make rhe fame” : drink like Offey, give ic chis aver: Take a pound of zai. feeds , twopence in Cortanders , twopence in Ginger , two pence inCleves , two pence in Grains, two pence in long Pepper , and two pence in Licoras; bruife alltheferogether: | ‘chen make two bages of linnen cloath , long and {mall , and put your fpices into chem, and put them into the Pipe at che bung , making them faft there with a chread,that it may fink into the Wine, then ftop tt clofe, andin twodayes you may broach Babe ne rs it 3 _ | Take and draw him from his Lees , if he have any, and pur a semedy for _ the Wine intoa Malmfey Butt to the Lees of Afalmfey,chen put baftard if, it to the Baffard that is in the ALalm/ey Bur, nigh three Gallons prick. of the belt ort ofafreth tap, and chen fill himup wich Ba- Stard ot Malmfey or Cate, if you will ; then aparel ic thus: | Birk, Parel him, and beathim with a fraff, and then take the whites of four new lad Eggs , and beat them with a handful of . fale tillit be as [hort as Afofs, and then put a pint of running wa: terthereing and fo fill the Pipe up full, and lay a little Stone on ‘the bung, and fet vt abroach within four and twenty hours , if you — pall, A ot | ro If you have agood But of AZa/mfey, and a But or two of Sack, chat will not be drunk : for che Sack prepare fome emp- ty Buror Pipe, and’ draw ic more than half fullofSack : © then fill ic up with AZalmfey , and when your Bur is full with- ina little, put into ie three Gallons of Spamifh Cure, the beft chat you can get, then beatic well; chen cake your Tafter, and fee that ic be deep coloured; Then All icup ‘with Sack, and give ir aparel, and bear ic well; che aparel is this :, Take the. yolks of ren Eggs, - and bear them in a clean bafon with a handfulf of ~ Bay-falt , anda quart of Conduit-Water, and beat them rogether with alictle piece of Birch, and beat it till ic be_as fhore as: Mofs, then draw five or fix gallons’ our of your Buc 5 chen beat itagain, and then fillicup, andche next day it will be ready Li yc . ! £0 1r6 , =‘ The Enghifob Honfe-wifée Book 2. tobe drawn: chisaparel will ferve both for, Adufcadine, Ba» ftard, and for Sack, — c “i "ae ae To thife If you have!cwo principal Butts of 4Za/mfey, you may make malmfey, and three good Butts with your Lagos of Clarec and Sack, ifyou — to rid away ilk put two Gallons of Red Wine ina Butt , ic will fave the more _ IES Cute : chen put ewo or three gallons of Cate, as you fee caufes andif ic be Span:(h-Cute , cwo gallons will go further chan five gallons of candy Cute, buc the candy-Cute is mote natural — for the ALalmfey: Alfo one Burt of good ALalnfey , anda Bute ~ _ of Sack that hath loft his Colour ,will make two good Butes of _ Malmfey , wich the more Cat ¢»and when you have fill’d your - Burts within cwelve gallons, then puc in-your Cute, and beat half an hour and more: then put in your parel and fet ‘it lye. yeti 3 i a: If Sack wane . Fick, parel him as you did che Ba/fard, and order himas fhall Riscolour. be thewed you for the white Wine of Gafesi gn With milk, and fo. | fec him abroach. ~ : is he - For Sack that Tf your Sack have a {trong Lee or tafte, take agood {weer Bure, — ss tawny. fair wafhed,and draw your Sack into it,and make unco it aparel , as youdotoche Baffard , and beat it very well, and fo ftop up your Butr,and if ic be cawny,ctake three gallons of new milk,and — ftrain it clean, and put ic into your Sack, chen beat ic. very well, — and topic clofe. — a Aiea rey ; : es eae | Takea fair empry Bate wich che Lees in ic, and draw your Pike yed Sack into the fame from his Lees fine : Then cake a hom of) 7 isbrown, Kice-flower, as fine as youcan get , and four Grains of Cam-> - phire , and put it into che Sack , and ific will not fine, give ~ _ Ieagoodparel, and beac ic well\: chen ftop it , andlet ic lye. . SU pal : To eolourfaek : If any of your Sacks or whice Wine have loft their colour , ay any white take chree Gallons of new milk , andcake away the Cream: Wine, then over-draw your Wine five or fix gallons , chen put in your — milk , and beac ir, chan lay ita fore-careeall night, andinthe — morning lay it up, and the next day (if you will ) you mayfecic. abroach, — 4 | . yA eee ei am If Alligant be Draw him out in freth Lee, and take chree or four Gallons — grown hard. of Sroxe-Honey, clarified, and being cool, pue it in, andparelic — ; with che yolks of four Egos, whites and all , and beac ic . 4 ‘ well, “ Praia | ' Book. 2, Skillin Wines, ae wie well, and fillic up, and ftop it clofe ,. and it will be pleafanc and eS quick as fong.as it is in-drawing, — | pee _, Take three.Gallons of white Honey, .and-two Gallons of for Aligant Red Wine. -boyle chem together in-a fair Pan, and skim: it thavis four. . clean, and Jet ic ftandcill ic be fine and‘cold-; chen: put it ine cro yout Pipe, yet nothing-bur the fineft-; then-beat it well, and -. fiflic up, and ftop ic clofe, andif your Alligant be pleafanc and se will do much good; for that one Pipe will sid away 0 5 ees | | : There are two forts of Rhenifh-wines, that is, to fay, E/ster- vow to order “tune, and Barabant ; the, Elftertune are the beft, you thall know Rhen‘th- it by the Far, for icis double bard, and double pinned ; ‘the Ba- wines, - _ rabant is nothing fo good, and there is not fo much good ta be done with them as with che other. If che Wines'be good “and pleafanc , a Man may rid away a Hogfhead or two of White-wine ;.and-this is che moft vantage a Matr can have by them: And if it be flender, and hard, then cake three or four Gallons of Stone-honey, and clarifie ic cléan ; then put into ~ “the Honey, four or five Gallons of che fame Wine, and then let ic feetha great whife,-and put into ic two pence in Cloves _bruifed, lerchetn feeth together , for ic will cake away the fcene of -Honey ; and when ic is fodden,ytake ic off, and fet ic by, cill ic be chozow cold; chencake four Gallons-of Milk,-and order it-as before, and chen put alf into your Wime, and’ all ro bear ic, and (if you can ) role ir, for that is the beft way : chen Rep it clofe, and let ic lye, and chac will make ic pleafanr. - Utes sar, The Wines rhac be made in Burdeawx, are called Gafcoive Of what’ - Wine, and you fhall know them by their Hazel hoop; andthey Countrys mutt be full Gage, and found Wines, age The Wines of the High-countries, and which are called High. “ei BAS* country Wines, are mide fome thirty or forty Miles beyond — Burdeaux, and they come*nor down fo foon asthe others for if they do, they are all forfeited ;. and you fhall know chem ever by © their Hazel hoops, and che lengch Gage lacks, _ | Then have you Wines that be called Galloway, both in Pipes, and Hogtheads, and be long, and lack two Cefterns ‘and a half in’Gage, andthe Wines chemfelves are high’ Coleured. Then ° there are orhet Wines; ‘which are called Whice-wine of 4 vgulle, very” ’ ~ The ie Engi Hon/ wifes | . Notes of ga- ging of wines oyles, and li- quors, very 9 cood Wine, and lacks little of ° oie rr ORS ss Alok in Pipes for che moft parr, and is quatrer bound, Then’ there are a Rochel wines, which are alfo in Pipes long and flender : 2 they are very {mall hedge Wines, f{harpin Tafte, and‘of a pallid ~ Book 3 ae 4 4 . j complesion.: Your ‘belts Sacks are of Seresj in Spainsyour fmal- ‘Jer of Galicia and Portugal : yout ftroig Sacks are of the Ix flands of the Cawaries, and of Malligo, and yout Muskadine and — ee are of natty parts of Jraly, Greece, and fome Special Iflands Se “Terfert is in depth the ‘middie of the: Knot’ in the mi knot. » The depth of every Puncher is che fourth prick next to rhe punchener. The depth of every Sack-But isthe four prick next ro ‘the’ pune cheorist G25 The depth of the bale Hogthead i 1s at che loweft notch, and ace counted one, | The depth of che half Terfei is at the fecond notch, and i is ace counted two. The depth of the half Hothead and hale Pipe, i is ae che chird notch, and accounted three, The depth of che half But is ac the fourch notch, and ig ace : counted four, a SS hi ‘ \ 4 rn tin + “g hf ‘ v a. £06 * bey ' ony > . i The depth of every Hogthead i is che fourth prick above the : | ok | 4 z The ff gage is marked thus. 2, The half Seftera ane bas - i eae Sif lacketh thus. cent dt 5 ate ny Sefterns thus.- 6: The 0 and ba if Sefterns thus. ; F380 The contents A But of Malmfe of all manner of. Gafcoine Wine, and o- ther fe _ ewelve fhillings. : twency fix gallons, | And fo the Tun istwoh Sefternasthreeeillons.. If you fell for twelve And Malmtey and Rheni Funten pound. | | oY Eight. pence che gallon, is the Tun eight pounds. Six pence the gallon, is che Tun fix pounds, Five pence the galton, isthe Tun fiye pounds. Four pence the gallon, isthe Tun four pounds, % “Now for Gafcoine Wine, there goeth four Hogtheads to th-wine ac-cen pence che evffon, is rhe ___TheEnglifh Houf-wifés Book 2. y> If he be full gige, 1S one pundred and 4 undred and fifty cwo gallons. Every 4 pence a gallon, the Tun iscwelve pound, a i : Tun, and every Hogfhead is fixcy rhree.gaflons ; che-twe Hoof. heads one hundred twenty fix gallons; and four Hoefheads are ~ two hundred fifty two gallons; and if you fell for eight pence Look how min Tun 1s . . Now for Baftard, iris che fame Rate, bucit lacketh of two Sefterns and a half, or three ac a Pipe’, and chen abate fix gallons of the price, and fo in all other Wines. y pence the gallons are, and fo many pounds che gage you muft To chuleGaf- “See thac_in your choice of Gafcoine Wines 5 yon obferve, coine wines. "To xemedy If your Claret-wine be faine Claret-wine that hath loft ‘his colour. _ the Nofe, ve . Tafte. - . that your .~Claret-wines be fair Coloured, and bright asa Ruby, not deep:as.an ‘Amethyft s for though it may thew Rrengch, yer i¢ waheetorenacct Alfo let it be fweet as a Rofe, or a Vieler, and in any cafe lec ic be fhore; for if ic be long » then in no cafe meddle. For your Whire-wines , fee they be {weer and pleafane ac Laftly, for your Red-Wine, red, and pleafant, long, and fweet, and if in chem or Claret-wine be any defaule of colour, there are remedies enowto amend and repair chem, | | then take a frefh Hoefhead with his freth Lees, which was very. good Wine, and draw your Wine into the fame ; then ftop ry fhort, clear and bright , and quick in che provided chat they be deep Colou- » and have. foft his colour, : is es _ thz gallon, you fhall make of the Tun eight pounds, and fo forch : : es . he r a3 - or two,and beat ic wich a gallo \ YSilin Wines Bay it clofe and right, and lay it a fore-take for two or three dayes ~ _ thatthe Lees may run through ir; then lay icupcillic be fine , and if the colour be nor perfic , draw it intoa Red Wine Hogf- head, that is new drawn with the Lees , and chat will colour of himfelf, and make him ftrong: or take a pound of Tournfoll nor two of wine, and lec ic lye ~_aday ortwo ; then put ic into your Hogshead, draw yout Wine again, and wash your cloths ; then lye ic a fore-rake all nighr; é ~ and roll itonthe morrow,; them fay it up,and it will have a perfic colour. | } | And if your Claret Wine have lott his colour > take a penny -worth.of Damfent§ or elfe black bulleffes, ag you fee caufe ; and ‘few chem with fome Red wine of the deepeft colour, and make - thereof a pound or two of firrup, and purit into a clean glafs , and after into che hogshead of Claret wine ; ahd che fame you may likewife do untored Wine if you pleafe, _And if your White-wine be faine , and have loft his colour, A remedy for if the Wine have any ftrength in ir take to a Hogshead fo much nae eS & as yowinrendto pur in, ‘out of the faid milk , anda handful ie colar of Rice beaten very well, anda little Salt ;and lay hima fore- phe _ take all night , and onthe morning lay him upagain, and fer ie abroach in any wife the next wine you {pend, for ic will not laft long. - 3 Seg ON : For white Take three Gallons of new milk,and take away the Cream off...” bi wine that hath it3 chen draw five or fix gallons of wine, and put your milk into Jog his colours. the Hogfhead, and beat it exceeding well, chen fill ic up, but be- fore you fill i¢ up; if you can rollic 3 and ific be long and fmall, take half'a pound of Roch Allom,finely beaten into powder,and put into the veffel,and let ic lye, A remedy for ___ Takeand drawic into new Lees of the own nature , and chen Claret that ~ take a dozen of new pippins , and pare chem, and take away drinks foul _ thecores, and chen putchemin, and if chat willnot ferve, €- cake a handfull of che Oak of Jerufalem, and famp ic, then puc itinto your Wine, and bear it exceeding well, and ie will noc. only cake away the foulnefs, but alfo make it havea good {cenc at the nofe. cd ‘ yaa Af your red winedrink faine, chen cake a Hogfhead that “Al- legant hath been in,with the Leesalfo, anddraw your Wine in- , , eae ‘ey | co ; | a 122 | The Englifo Houf-wifés “Book 2, ———$—$—<————— a co it, and chat will refreth ic well , and make che wine well co- ' loured 5 or otherwife, draw: it clofe ro frefh Lees, and thac will cover it again,and pucto it three or four handfuls of Allegancyand turn ic on his lees, If your Red wine flack colour, chen take out four eallons, and pucin four gallons of Alleganr,and curn him on his lees, and then bung it up,and his colour will return and be fair. Take a good Butc of Malmfey, and over-draw ita quarter or. -- more,and. fill him up wich fat Baftard,and with Cure a gallon and more, then parel him as you did your Malmfey, ey You hall inal! points drefs him , as you did drefs you Sack , = iy coe: or White-Wine in chelike cafe , and péitel him, and hae 5 fot his colour, et him abroach. And thus much rouching Wines of all goes orts, and che crue ufe and ordering of them fo far forch as be- fongett to the knowledge and profic of our Englith Houfe-— Wife. Cc H A Po Ve OFM wool, rsie! Flax, andC Loatb and aie of ier of each feveral fubftance, with all the «sad | belong! ng thereto. © Ur Englith Houf-wife , afcer her knowledge of prefer- ving and feeding her Family, muft fearn alfo how, out of her own indeavours » fhe ought co cloath chem outwardly and inwardly : outwardly, for defence from che cold,and comes linefs co the perfon ; and inwardly, for cleanlinefs and neatnefs of the skin , whereby i it maybe kept from che filch of fwear or ipa. s the firft confifting of woollen loath » che laccer of lin-- OTS fpeak then firtt ofthe making of IW dotted cloath, it is the OF en ela, office of a Husbandman ae che theering of his fheep, ro beftow woollen cloth, on che Houfe-wife fuch.a comperent proportion of wool , as {hall be convenient for the cloathing of his Family , which Wool, as foon as fhe have received ir, the thal open , and with ae Pats of fheers, (the fleeces lying as ic were whole before ee a ve sabe “Book 2, = SkillinDying of Wool, 123 - fhe fhall cut away all the coorfe locks, picch, brands, rard-locks, and other feltrinos, and lay-chem by themfelves for coorfe Coverlids, or the like; chen the reft, fo cleanfed, fhe fhall” break intopieces , and toafe it every lock by lock, tharis, wich __-her hands open, and fo divide the wool, as not any parc thereof be felered or clofe rogecther, but all open and loofe ; chen fo - much of che Wool as fhe intends co fpin white , fhe fhall pur — byic felf, andthe reft which the incends to put into Colours, _. fhe fhali weigh up, and divide into feveral quanticies, accord- - Ing to the proportion of the Web which fhe intends to make , and put every one of them into particular baggs , made of net- ting, withtallies, or little pieces of wood fixed unto them, wich _ privy marks thereon, both for the weight , the colour, and - the Knowledge of the fame Wool, when che firft colour is al- _ tered: This done, the hall,if fhe pleafe,fend chem unco the _ Dyers, to be died after her own fancy syet, for as much as I would not have our Enelith Houfe-Wife ignorant in anyching meet for her Knowledge, I will thew her here, before I proceed any fur- ther, how the fhall die her Wool her felf, into any colour meec -- for her ufe. | -Firft , then, to dye wool black » you fhaff rake two pound of To aye wool Galls, and bruife them, chen rake half{o much of the beft green black. Coperas, and boyl chem both together in two Gallons of running water : then fhalf you put your wool therein,and boyl ir; fo done, take it forth and dry it. | . x “Af you will dye your wool of a bright hair colour ; firft boyl to dye wool your woolin Allom and Water,then take it forch,and when it Is ofahairco- cold,cake Chamber-lye,and -Chimney-foor, and mixing chem to- Jour. _. gether well,boyl your wool again therein, and ftir ic exceedingly ade about,then cake ic forch,and lay ic where it may conveniently — ry. | , : If you will dye your wool intoaperfe& Red colour, fet on To dye wool - a pan full of water; when itishor, put ina peck of wheat bran , red. : and fet ir boylaliccle , then puritintoa Tub, and put twice as 4 ~ much cold wacer unto it , and let icfand uncill ic be a week ‘old: having done fo, then fhall you pur ro cen pounds of wool, apound of Allom then hear your liquor again, and putin your Alom , andfofoon asic ismelred , put in your oe m K 2 an ~~ IGeuss & ; eo he ON ft Fos Todyewool 5 dye wool blue, cake-good ftore of chamberlye The Englifh Houf-wifés Boole 2. —— and tec ic boyl the fpace of an hour, chen cake it again, and 4 . i + then fet on more bran and water... |= .-- "Yau tgitg Sy ies - Thentake a pound of Madder,. and pur’. in your Madder a. when che Liquor is hor : When the Madder isbroken, pucin — the wool and open it, and when it commeth to-be very hors chem ftir.ic wich a fiaff, and chen cake it out:,: and wath ic wichfair water; then fec on the pan.again with fair water, and chen take a pound of Saradine Buck, and puc it therein y and ler it boyl* — the {pace of an Ege feething ; then put in the woe! , and ftir — it chree or four.cimes,abour, and: openicwell, .and afterdry: — 5 and fets~ blue. | it on the fire, chen cake half a pound of blue Neale, Byfe,orIn- 7 dico, and bear.ic fmallin a Morcer, and’ chen put ic intoche Lye,and when ic feeths put in yourwool, = To.dye wool ofa puke colour, cake Gills and beat chem very Todyea puke fmall, ina Morcer, put chem into fair feeching water , and boyl | your weol or your Cloath cherein, and boyl chem che fpace of: halfan hour: then cake chemup,..and put in your. Coperasinto: ~ the fame Liquor , then pucin your wool again, and doing this: — F once or cwice,ic will be fufficienr; es To dyea.Ciny And: ifyou will dye your wool of a Cinder-colowr , which: der.colour, is averygood.colour., you fhall put your Red wool into yout? — puke Liquor; and then ic will fail lefs tobe ofa Cinder co- Jour. >) eine | | wes Mii If you willdye your wool either green or yellow, then Todye green boyl your Wood-ward ina fair water, then.putin your wool: or yellow... or Cloath, and the wool.which you: putin white, will-be-yel- all chis with one L low, and chat wool which you put in blue ,.. wiil-be green; and: iquor, provided that each be firft boyled in. eo Allom. . 2 ‘ Athy When you have thus dyed’ your wool, into:rhofe feveral — colours, meet for your purpofe, and havealfo dryed it wells - then you fhall take ic forch ,' and coafe it over again as you ~ did before, for the firft-roafing was to make it receive the co- lour-or dye ; this fecond is-to receive the oyl,.and make ie fic for {pinning ; which as foon‘as you have done you fhall mix ' your colours together: wherein you.areto note chat che beft i Le oe SEN seed ~ mediy ¥ eee Oh itcorae a Ae pe me =p Pempeee on Book 3. Be a fe at ae ~ .medly is chac which is compounded of two colours only,as a light The mixing of ~ ran » ~ Skill in Dreffing of Wok vay A colour and a dark : for to have moreis bur confufion, and breeds colouts, no pleafure but diftraétion to che fight - therefore for the propor- 2 tions of your mixtures, you fhall ever caketwo parts of the dare _ kercolour,and but a chird pare of the light. As,for example,your - difference in brightnefs. web contains twelve pound, andthe colours are red and green + | you fall then take eieht pound of che green wool, and bur four. pound of the red; and foof any other colours where there is Hyer i ‘: Making of But if it be fo that you would needs have your cloth of chreethtee colours, Colours, asof cwo dark and one light , or ewo light and one dark : As chus, if ySuwill have Crimfon , Yellow, andPuke: ss < . you fhall rake of che Crimfon and Yellow ofeach two pound, and of che Puke eight pound , for this is cwo light colours co _- one dark; but if you will cake a Puke, a Green, and an Orange - tawny, which iscwo dark, and one light, then you fhall rake - ' of the Puke andereen, andthe Orange tawny, of each a like quantity ; thar is tofay, of either fourpounds, . When you ~ have equally divided your portions; then you fhall fpread upon the ground a fheer, and upon the fame firft laya thin Yair or bed of your darker colour ,-all of one eaven thicknefs , then upon the fame lair, lay another much thinner of che ne! brighter quantity, being fo near as you guefs ic, hardly half 7 fo much as the darker , chen cover it over with another lair of the fadcolomr or colours again ; then upon ic another of the bright again : And chus Jay fair upon fair till all your wool be fpread, then beginning at oneend co. roll up round. and hard cogether the whole bed of wool ; andchen caufing one to kneel hardupon the roll, thar ic may not ftir nor open, __ with your hands toafe and pull out all the wool in {mall pieces ; And then taking a pair of Stock-cards fharp and large, and bound fafttoa form, or fuch like ching, on the fame youjfhall . Comb and Card allover the Wool, till you fee ic perfe&ly and undiftin@tly mixed cogether , and chat indeed it is be- ~ come one entire colour of divers, withoucfpots, orundivided =~ © | ~ locks or knots; in which doing you fhalf be very carefull and heedful wich your eye ; andif you findany hard knot or. other felter in the Wool, which willnot open , though it be never fo oma Me The Englifo Houfe-wifé's 196" | ae ra os a | fytomixrhefe Woolsatight , and to make che Cloth wirhone — P blemifh. | Lena ae 3 A | gy: eh Notes ae Of the oyling Your Wool beingthus mixed perfectly rogethet ; you fhall — < of Wool, chen Oylir, of, as the plain Houfe-wife rearms it , greafeir, | . inthis manner: being laid ina round flat bed, you fhalltake of — z well into the fime: then turn your wook about, anddoas andthac cthereis not alock which is not, moiftned with the — < faiess 3 Ag eS A Se The quantiry’ Now, for as much as if you fhalf put coo much oyl upon the of oyl, . Wool , youmaythereby do great hurctothe Web, and make — le | meeiiseli ctumic, whichis., you fhall put ic forth as you did before when < ie) SS 3. a ad rt ) foric will afterward ripen of ic fel€ as che bun ryeth; ifm his Sue a0. WG Si tims eae ha iae Now for the ripening and feafoning of Hemp, or Fax, an ‘ Wes | Se ~ fball, fo foon as you have pulled it, layicall along flac and chin | upon the ground, for a day and a night at che moft, and no more; _ i Skill inHemp,Elax,Oes nal ok at and chen,as Houfe- wifes call ic, tie it up in baits, and rear chem upright rill youcan conveniently carry ic co che water, which would be done as fpeedily as may be. Now there be fome —Grgrew , by fecting ic lye thereon'to receive dews and rain, ~ andthe moiltnefs of the earth, tillic be ripe, bur this isa vile and naughty way of ripening, it makech the Hemp or Flax black, _ which do ripen their-Hemp and Flax upon the ground where — ~ rough, and often rotten : therefore I would wifh none to ufe ir, “but fuch asnecefficry compelleththereunco, and then to be care- full co che often curning thereof, foric isthe ground only which rots it. ) - Now for the watering of the Hempor Flax, the beft wa- ter is the running ftream, and the worft the ftanding pic, yet be- caufe Hemp isa poyfonous ching , and infecteth che water , and deRroyeth all kind of fifh, iris moft fic to employ fuch pits and ditches as are feaft fubjedtto annolance., except you live near fome great broad and fwift freams and chen inthe fhal- low parts thereof you may water withour danget. Touching the - gaamner of the watefing thereof; you fhall, according to the quantity, knock four or'fix ftrong flakes into the bottom of the © The watering of Hemp or Flax, > water, and fet chem {quare wife, chenlay your round baits or- bundles of Hemp down undet che wacer, thechick end of one - bundle one way, andthe chick end of anorher bundle another . way ; and folay baic upon baic, rill you have laidin all , and chat che water covereth themall over ; chen you hall take o- vet-layers' of wood , and binding them over-thwart to the ftakes, keep the Hemp down clofe, andefpecially, atthe four corners 5 then take great flones, gravel, and other heavy rubbith , and lay - ir between » and overcthe over-laiers , and fo cover the Hemp clofe, thar it may by no means ftir, and fo let ir continue inthe ~ water four days and nights, if ic bein a running water ; but if irbe in ftanding water, then longer,and then.cake out one of the - _uppermoft baics, and wath ir, andifin the wathing you fee thee. leaf come off, (then you may be affuredrhe Hemp is wacered c= — leaf in three nights. -nough : asfor Flax, lefs time will ferye it’, and it will fhed che. When ¥ Ps fF. ; ¥ nN : ioe ‘: J Li ae o ve : R ry es L ff The Englifo Honfe-wife's Book 2 4 ? rs e439 hy you — ourof Hemp fhall cake off che gravel, ftones’, over-liers of wood, and le or Flax Joofing it from he ftakes, take and wath out-every bait or buns die feverally by ic felf, and rub ic exceeding clean, leaving - not aleaf upon ir, nor any filcb wichin ic; chen fet ic upon the ey dry earth upright, cthac the water ‘may drop from ic, which done, load it up, and carry ithome ; and in fomeopenclofe, of piece of ground,rear ic upright, eicher againft hedges pales, walls, back-fides of houfes, or fuch like, where itmay have — the full ftrengch or refle@ion of the Sun, and being throughly ~ dryed chen houfe it ; yet chere be fome Houfe-wifes which as foon'as their Hemp‘comes from the water, will norrearit up- tighe,but will lay ic upon che ground flat and chin for the {pace of a fenvighc, turning it ac the end of every rwo dayes, fir onthe one fide, chen on the other, and chen after rear ie upright, dry ic, andfo houfeic : And this Houfwifery is good andor-. derly. > | | eth is ae aii Notsaltbousi I have hicherto joynedHemp and Flax rogerher, - yet you fhall underftand char chere are fome particular differences: _ betweencthem ; for whereas your Hemp may within a nighe’ or two after the pulling be carried co che water, your Flax may: not, buc muft be reared up, and dryed and withered a week or more to ripen the feed,which done, you muft rake ripple combs, and ripple your flax over, which is che beating or breaking off from the ftalks che round bells or bobs. which contain the feed, which you muft preferve in fome dry veflel or place till the fpring of the year, and chen beat it, or chrefhic for your ufejand when your flax or line is rippled,chen you muft fend it corhe wa- cer as aforefaid. ihe | aps) S24 oa After your Hemp or Flax hath been watered, dryed, and _ houfed, you may then, at your pleafure, brake ic | which is in a brake of wood ( whofe proportion is fo ordinary., chat every _ one almoft. knows them ) chen break and beat out the dry. | bun or hex. ofthe Hemp or Flax from the Rind which co- _versit, and when you brake either, you thall do it as-near as you can, on afair dry Sun-fhine day, obferving to fec forch your Hemp and Fax, and fpread ic chin before the Sun, chat. ~ it may be as dry as tinder before it come to the brakes ies if toa eitner 5 Lod ” Of wathing — ‘When your Hemp, or Flax is chus watered enoug * P on ~ Ly a Book 2, Skill ts Henp,and Flaxjec.. either in che lyme clofe cogether, ic fhall give again or fweat or throaghsthe moiln2fs of the airjor place where it lyes,receives* _any dampifhnefssyou mutt neceflarily receive ic dryed fi flitiencly again, ot elfe ic will never brake well, nor che bun break and fall”. | Peeemeniea iorder asit thould, 4 8403 Me Pie ee “Therefore, if, che weather be not feafon ble, and yout need al eee Oe: much co ufe your Hemp or Flax , youfhall then {pread ic lup-- d Sesto onyour Kiln, and making afoft fire underic , dry it upon the fame , and then brake ic, ye for as muchas this is oft times dangerous , and much’ hure hath been received’ rhereby MAG aD ie, hrough cafualiry of fire , -I would “with you’ro fick four ‘ftikes inthe earth at feaft five foor above ground, and laying over’ themrfmall over-layers' of wood, and. open fleaks or hurdles. | upon the fame ; fpread your Hemp.,, and alfo rear fome round about it all, but at one open fide ; chen with ftraw , fmuall fhavings yor other light dry wood, made a foft fire under the © : famey and fo dry ir,-and brake ic, and this wichourcalldanger | i — ormiftruft of evil ; and as you brakeit, you {hill open and: look into it, ever beginning to bréak rhe roor end firft; and when you fee the bun is fufficiencly cruflar’y fallen away, or ac the moft hangeth but in.very fmall fhivers within the Hemp or _ Plax; chenyou fhail fay, icis brak’t enough,and,then tearming - _ that 'which you called aBaicor Bundle before, nowa ftrke, you fhall fay chem together, and fo houfe chem, keeping in your memory either by fcore or wricing, how many ftrikes of . ee arid how many ftrikes of Flax you brake up every’ — ~*~ Now, that your Hemp or Flax may brake fo much the bet- ter, you muft have for each feveral fore cwo feveral brakes ,°"* which is an open and wide toothed 3 or nickt brake, anda clofe-and ‘ftraight toothed brake ; the fir! being to crush the bun, and che latrer to beac tc forth. Now for Flax , you muft — cake firft chac whichis rhe ftraighter forthe Hemp , and chen’ ~afcer,one of purpofe,much ftraighter and sharper 5 for the bun‘of - itbeing more fmall, tough, and chin, muft necefiarily be broken into much fefs-pieces. | on | After your Hemp and Flax is brak’c, you shall chen fwingle’ it, which is upon a fwingle-tree block , “made of an asa | nat j | oor sae Alas: \ ! Diverfity.of + os ¥ ~ 2 - 4) ee OTe tee Jone Sos R 134 The Enghifb Houf-wife's Book 2. _ ~ —-boord about four foot above ground , and fet upon a ftrong - foot or ftock, that will noreafily move and ftir, as youmay fee _ in any Houfe-wife’s houfe whatfoever , betcer chan my words can exprefs : And wich a piece of wood called the fwingle-tree dagger, made in the fhape and proportion of an old dag- ~ ger_» wach areafonable blunt edge ; you fhall beat outall che ~ ~ Toofe buns and fhivers that hang in the hemp or flax, opening — and turning ic fromthe one endto che other, tillyouhave no _bun or fhiver ro be perceived therein, and chen ftriking atwift, — _ and fold in the midft, which is ever che chickeft pare of che ftrike, ~ lay them by ill you have fwingled all.; che general profit _ » whereof, is not only che beating out of eke hard bun, bucalfo an openingand foftning of the tear,whereby icis prepared andmade — ready forthe Marker, . ~~ Ears Now after you have fwingled your Hemp and Flax over once, you fhallrake and fhape up the refufe ftuff which you — - beat from the fame feverally, and not only ic, buc thecopsand — knots, and half bracke bun, which fall from the brake alfo; and drying them againe, caufe them to be yery well chrefhe avith flayls, and chen mixing them with the refufe which fell — from the fwingle-tree , drefs chem all well with threfhing and fhaking, tillche buns be clean driven out of them ; and chen lay them in fome {afe dry place till occafion.of ufe : thefe are called {wingle-tree hurds, andthat which comes from the Hemp will make window-cloath, and fuch like coorfe ftuff, and thar which comes from the flax,being a little cowed again ina pait of wool- cards,will make a coorfe hardine. Set} Reh Ofbeating _ Butcto proceed forward in the making of cloath, after-your Hemp, hemp or flax hath been {wingled once over,which is fufficientfor — the market, and for ordinary fale; you fhall then for cloath , - - {wingle it over the fecond time, and as the firft did beat away. the bun, and foftenche rind, fochis fhall break anddivide, and prepare it fic forthe heckle = and hurds which are this fecond rime beaten off,you fhall alfo fave : for thac of che Hemp, (being toafed in wool-cards ) willmake a good hempen harding , arid that which commeth from the flax (.ufed in chat manner )a flax harding, beccer chan rhe former. . After the fecond f{wingling of yourHemp, and chat ip | vr hae hurds Book 2, Skill in Hemp,and Flax,@ve. - 135) burds thereof have been laid by, you thall cake che trikes, and dividing them into dozens, and half dozens, make them up in- ~ vo greacthick rolls, and chen as ic were broaching chem, or fpiccing chem upon long fticks, fer them inthe corner of fome Chimney, where they may receive the hear of che fire, and there “Jer chem abide,till chey be dried exceedingly , then cake chem ,- and faying chem in a round trough made for the purpofe, fo many as may conveniently lye therein, and there with beetles bear them exceedingly, cill chey handle both without and within as fofe and pliant as tay be , without any hardnefs or rough- - nefs to be felt or perceived ; then take them from the trough and open the roller,and divide che ftrikes feverally as at the firft,and - if any be infufficiencly beaten, roll chem up ; and beat them over as before. ope eeD i | | ; | ~ When you Hemp hath been cwice fwineled , dried , and Ofheckling. bearen, you fhall chen bring ie tothe heckle , which inftrument Hemp, needeth no demonftration, becaufe it is hirdly unknown toany — ~ woman whatfoever : and the firft heckle fhall be courfe open and — wide toothed ; becaufe ic is the firft breaker or divider of the fame , andthe layer of the ftrikes, eaven and ftraight : and the hurds which come of thisheckling , you fhall mix with chofe of che larrer fwineling , and ic will make the cloath much better 3 ~ then you fhall heckle it che fecondtime through acood ftraight _ heckle, made purpofely for Hemp, and be fare co break ie very ~ well,and fufficiently chereupon,and fave both the hurds by them- felves, andthe ftrikes by themfelves in feveral places. ~~” Now there be fome very principal good Houfe-wifes , which » ufe onely but ro heckle rheir hemp once over,affirming, chat if tc be (ufficienly dried and bearen , char once going over through a ftraight heckle,will ferve without more lofs of fabour,having been > - cwice fwineled before. | : ‘Now if you intend to have an excellent piece of Hempen loath, which fhaff equal a piece of very pure Linnen $ thenaf-- - cer you have beaten it 5 as before faid, and heckled it once o- ver, you fhall chen routl ic up again, drie ic as before, and beac fe agiin as much as acche firfts chen heckle icchrougha fine flaxen heckle, and che Towe which fals from the Heckle, will make a principal hemping, but che Teare ic felf a cloath as pure as fine Houfe-wife’s Linnen , the indurance and lafting where- eet pes OR ) “ "> The-dse fling “of flax to the fineft ufe, ~ fieft heckle-being much: -coorfer than the latter , holding rhe — a i am ; - yglife Houf-wife's come torhe fpinning. 7 pe eg d 4 ot aa PET mail ek ae a : » OF is tare and wonderful » Thys you fee che wteermoftare in dref. . fingofhemp , foreach feveral purpofe in cloathemaking, tillic Plax, after ic hath been twice fwingled, needeth neither more — drying vor beating as hemp dech 5 but may be broreht .to the - beckle in the fame manner as youcdid Hemp : only the heckle — muft be much finer ,and:-ftraighcers.and as you did before; the —« ftrike {tiff in your hand s break ic very well upon that heckle : » then the hurds which comesthereof, you shall fave co make | _ fine hurden cloath of, and che ftrike ic felf , you shall pifs: tho-_ row a finer heckle ; andthe hurds, which come from thence, you ~ shall fave to make fine midle cloach of, and the cear it felf forthe beft linnen, - To drefs flax for the finett ufe thar may be, a¢t0 make, fair Holland cloath of great price ; or thread for the moft curious purpofe, a fecret-hicherto, almoft.concealed from the bef - Houfe-wifes wich us., you shall take your flax, after it hah been handled , asis before shewed , and laying thfee ftrikes toge- ther; plat chem ina plac of three, fo hard and clofe together -a8 is poffible, joyning one to the end-of another , till you have — ‘placced fo much as youthink convenient ,. andthen begin an» ” _ other plat , andthus plac as many feveral plats as you chink will makearoll, like unto one of your hemp rolls before — fpoke of ; andthen wreathing them hard together , makeup — the roll ; and fo many rolls more or lefs , according. to the purpofe you drefsthem for: chis done , -put cherolls in- to a hemp-trough., and beat them foundly , rather more chan lefs chan che hemp : and chen open and unplat ic., and di- vide every ftrike from the other , very carefully ; chen heckle ic through a finer heckle than any formerly ufed ; forof heckles \ there be ever ehreeforcs, and this muft be che fineft: and in this heckling 5 you mult be exceeding carefull ro doit gently, “dightly » and wich good deliberation , left what’ you heckle — fromit should rumto knots, or other hardnefs , as itis ape to -do, buc being done artificially as it ought., you shall fee it look, ‘and feel it handle like fine fofe Cotton, or -Jerfie wool’s and “this: which’ chus fooketh and feelech , and fallech from the _ heckle, will nocwithftanding make.a pure Linnen , and ive ac ae PBRk2. 4) ShibinClh ee aD secon. “sacl — _ deaft cwo yards anda half in the pound ; bur the tear icfelf will make a perfect,ftrong,and moft fine holland,running ar leat five yards in the pound, | | r _~ After-your tear-is chus dreft, you fhall {pinic either upon wheel or rock, bur the wheel is che fwifter way, and the rock | _ maketh the finer thread, youfhall draw your thread according = { rorhe nature of cherear, andaslong asitis eaven, ic cannot betoofmall , bueificbe uneaven, ic will never make adurable _ Cloth. Now, for as much as. every Houfe-wife is not able to - {pin her own cear in her own Houle, you fhall make choice - of thebeftSpinners you can hear of ,~ and co chem put forth» yOur cear to fpin, weighing.tc before ic go, and weighing ic . after it is fpun and dry, allowing weightfor weight, » or «an ounce anda half for wate :ac the moft ; as for the prices for fpinning, they are according to the nature of che Countrey, the finenefs of the cear, and che dearnefs of provifions: fome {pinning by the pound, fome by chelay, and fome by the day, as _ the bargain fhall-be made. | Ke _> After your yatnis {pun upon fpindles , fpools, or fuch like, Of reeling of you fhallithen reel ic upon’reels, of which the reels which are*"™ hardly two foot in lengch, and have but only tworcontrary crofs bars, are the beft, the moft eafie, and lefsto be troubled with raveling; and in che weaving of your fine yarn, to keepic ~ thebetter from ravelling , you fhallas youreelic, witha Ley- band of a big ‘twit , divide che’ flipping or skean incc®divers Leys; allowing to every Ley’eighty threads ; and twenty j Leyes to every flipping , the: yarn being very fine , otherwife lefs of both kinds, bue if youfpin by che Ley, as at. a pound of Ley or fo, then the ancient cuftome hath been to allow to the reel which was eight yards, at above 160 threads to every...) Ley, and 25 Leyes, and fometimes 30 Leyes coa flipping, whioh will ordinarily amounc toa pound or thereabouts , and fo by that you may proportion forththe price for any manner of {pinning whatfoeversfor if che beft rhus,then the fecond fomuch = > , - bated,and fo accordingly che worft. ti in’ ritrge OT the Leowr- “After thus your yarn is fpun and reel’d , beingin. the flip- ing of yata., bing; you fhall feowre ir: Therefore; fitft to fetch out the {pots; you fhall lay ic in luke-warm ater’ 5 a let it lye fo Pei, : . our ~ a 40 138 “The Exglifo Houf-wife's. O! four dayes, each day fhifcing ic once , and wringingitour, — and laying it in another water of the fame nature; then. carry it co a wellor brook, and there rinfeit , till you fee that no- thing commeth from ic, but pure clean water ; for whileft — chere is any filcH within ic, there will never be whice cloths — ‘which done, take a bucking-tub , and cover the bottomchere= — of with very fine Afhen-Afhes, then opening your flippings , ~ and fpreading chem, lay them on thofe Afhes., thencover — thofe flippings wich Afhesagain , then lay in more flippings, — and cover them with afhes as before , and thus lay-one upon — another, till all your yarn belaid in, chencover rhe uppers — moft-yarn 5 with a bucking-cloth, and lay therein a peck or — two (according co the bignefs of che cub) of afhes more, then — powre into afl, through the uppermoft cloth, fo much warm — water’, till rhe rub can receive nomore, and fo lerirfandall — night; thetyexc morning you fhall fer a Kectle of clean water ~ on che fire, and when itis warm , you fhall pull out che fpig- — _ get, of the bucking-tub , and ler che water therein run intoan- — > ocher ‘clean veflel’; and as che bucking tub waftech , fo you fhalf fillic up again with the warm warer omthe fire, andas the water onthe fire wafteth, fo you fhall filbicoupagain wich — the lie which commeth from the bucking tub , ever obferving - tomakeothe lie hotter and horeer cill ic feeth ; and then when it fo feetheth, you fhall, as before, apply ic wichboyling lie, at. feat four hours together, which is called , the driving ofa Bickvof yarn : All which being done, you fhall cake offche — Bucking cloth, and then putting the yarn with the Lye-afhes intolarze Tubs or Bowles, wich your hands as hot as you can — fuffer it , pofs , and labour the Yarn, Afhes, and Lie, a pret- The Whiting ty while together; then carry icto a Well, River, or other of yarn. clean fcouring water, and there rinfe ic as clean asmay be fromthe afhes; then takeic, andhang ir upon poles abroad in the aire all day , andac night take the flippings down, and — ~ Jay them in water all night, thenche next: day hang them up again, and if any parce of them dry, chen caft wacer apon them, obferving ever to curn chat fide ourmoft which whirech floweft, andthus do arleaft feven dayes rogether ;then putall she: yarn again into. a Bucking-Tub withom afhes, and cover | | ic Yen Nun Book2, SkillinWhitingofYarn, = 139 - it, as before, with a Bucking cloth, and lay thereupon good ftore of frefh afhes , and drive that buck as you did before, with very ftrong feething Lies , che fpace of half adayer more ; chen cakeic forch, pofsir, rinfeic y and hangitup as you did | before on the dayes, and lay icin water on the nights, ano- [ cher week ; and then wath it over in fair water » and fo dry ic | ‘aeata : - Other wayes there are of fcourings, and whiting Of yarn; as fteeping it inbranand warm water , and then boyling ic wich Ozier-fticks , wheat ftraw, water, and afhes, and then poffing, rinfing ., and bleaching it upon hedges, or bufhes; but it isa foul and uncertain way,and I would not with any good Houfe-wife to ufe it, i 7 . After your yarn is fcoured and whited , yau fhall rhen wind it up into round balls ofa reafonable bignefs , rather without botcoms then withany ac all, becaufe ic may deceive you in the weight; for according to che pounds will arife your yards and ~ Jengchs of cloth. gad) . After your yarn is wound and weighed , you fhall carry it to the Weaverts,and warp it as was before fhewed for woolen cloth, knowing this, chac if your Weaver be honeft and skilful , he will make you good and perfect cloth of eaven and eaven, that is juft the fame weight in weft , thac there was in warp: As for che action of weaving ic felf, itis che work-man’s occupation , and therefore to him I refer ir. ar - After your cloth is woven and che Web or Webs come home, The fcowring you fhall firft lay icto fteep in all points as you didyour yarn , ch Abts to fetch out foyling and other filth, whichis gathered from ee - the Weavers then rinfe ic alfo as you did your yarn, chen buck it alfo in lie and afhes, as before faid, and rinfe ir, and chen ha- ving Loops fixt to thefelvedge of the cloth, fpread it upon the orafs , and ftake ic down ac the utcermoft lengch and breadth, and as faft as ic dries, water itagain, but take heed you wet it not roo much, for fear you mildew or rot it, neicher caft water up- onic, till you fee irin a manner dry, and be fure weekly co curn ic firft on one fide, and then on rhe other, and at the end of the firft week, you fhall buck it as before in Lye and Afhesa- _ gain, then rinfe it , fpread ir and warer icy as before; then,if you fee it whites a pace, you need nor to —_ any more bucks a 2 che “or S inane rer wee . we rae Gate wort x om ar SP fi |, Go > ria ; 1 ip caster Snape lectern 2 “The Englifo Honfe-wife's — the afhes and cloth mixe together bur then a couple of clean » 5 bucks, (as was before fhewed in the yarn )che next fo'tnight fole: ~ lowing 3-and then being whicened enough, «dry up che cloth and ufe ias-occafion. fhall: require : “the beft feafon for rhe faine. > whitening, being April and May: Now the coorfe and wort Houfe-wives, fcour and whice their cloth with waterand bran, and buck it with lye and green hemlocks: bur, as before I fiid, it 1s notgood sneither would I have ic pur in practice. Andchus _ much for Wool, Hemp, Flax; and Cloth of each feveralfubs fance, - 3 | 0) Sori RR fen ee ae Ve . be . aoe od CHAP. vi. Of Dairies, Butter, Cheefe, and the neceff: ary things belonging hia. tothat Office. > i oy : 3 "f ‘Here followeth now in this place, after chefe Knowledg already rehearfed,the ordering and Government of Dairies, — with the profics and commodities belonging to thefame. And firft touching the ftocks wherewith to furnith Dairies, itis tobe underftood, that they muft be Kine of the beft-choice and breed. that our Engtifh Houfe-wife can poffible atrain unto; as of big bone, fair fhape, right bred, and deep of milk, gentle, and kind- ds: ; paaiae ! Touching the bignefs of bone, the larger chat every Cowis,. me of «the better. fhe is, for when eicher age or mifchance fhall difable ry her for the paile being of large bone fhe may be fed, and made fic ~ for che fhambles ; and fo no lofs, but profit, and anothef tothe paile, as good and as fufficiencas her felf, | ae For her fhape, ic mufta:lictle differ from rhe Butchers rufes hes for being chofe forthe Dairy, fhe muft have alf the figns of — plenty of milk ; asa crumpled horn , achin neck, a hairy dew- lap, and a very large udder, wirh four rears, long, thick 5 and harp ac _the endss for the moft part either all white, of what - colour-foever che Cow be, or at leaft the fore pare thereof, and if - it be well hair’d-before and behind, and fmoothin the bottom, it The breed of isa good fign. sf Kine, = AS touching the right breed. of Kine through our Nation»: it generally affordeth very.good ones, yer fome Countries do far sexceed orher,Councries j1 as. Chefhixe,-Laneafhires York: hire, , and Darby-(hirey for black Kine s Gloc ofter={hure, Sotmerfet{hive, | -and- fome-part of Walt-(hire,forted Kine 3 and Lincoli-fhireyhOr wots od. pide Kine +,and fromthe breed of thefe Countries generally do ‘on io yak -proceed therbreed. of all other, howfoever difperiedoverthe > -_ whole Kingdome. -Now,for our Houf-wifes directions,fhe fiall - _chufe her. Dairy from any of che belt breeds.beforenamed, accor .ding.as her opinion and delight {ball govern her only obferving -nor co mix’. her. breeds. of divers Kinds., but co have all of one - intire choice without variation , becaufe ic is,unprofitable-; neither muft you by any means have your Bulla foreiner from your Kine, but either of one Country, or of one fhape and co- Jour: Again,in the choice of your Kine, you muft look diligene- ly co the, goodnefs and fereility of che foyl wherein you live, sand by all meansbuy no Kine ofa place. chac’ is, more, fruicfull than your own, bue rather harder, for che latcer will profper and come on, the orher will decay'and fall into difeafes ; as the pifling of blood, and fuchlike.. For which difeafes,and all other, ea tay find aflured,cures in the former Book called, Cheapiand edie eo tenho ont Yh nike stictsly aie ° For the depth of milk in Kine ( which is the giving of moft ye on oe ay milk ) being che main of a Houf-wifes profic , fhe fhall be very in vide, iio - careful to have that qualicy im her beafts,. Now thofe Kine ri te are {aid to be deepeft of milk, which are new hare; chat js, which, have bur fately calved ,'.and~ shave .cheir milk deep _ fpringing.in their Udders, for.at chat time fhe. giveth the moft milk s.andif-the quantity then be not convenient, doubtlefs | the Cow cannor be faid to be deep of milks and for the quan- ‘tity of milk, fora Cow to give cwo gallons at ameal , is rare io) fos od and extraordinary ; to give.agallonand a half, is much andici i ovis cs - , ine iia wis i i — SRilk:tieDairyeworks\ ag Cee eo . convenient ; and co’ give buc a. gallo certain» is norco be*® «( gi ste, found faule with : Again, thofe-Kine are faidco be deep. of od milk, which chough they give not fo-exceeding much milk SH | ag others, yet-ehey give asreafonable: quanticy , and. give «tc Jong, as all rhe year chrough,. whereas other Kine that give — morein quantity,/;> will go dry. -being:with-Calf; fome three months, fome two; andifome one, bur» chefe will give cheir wen ee Se ~ ufual ~The Englifo How-nifés — ‘Bodle: opinion y that the Cow: which goeth not dry acall, or. ver » oo “Oe : a es eS ninse has 2 os Ae a r ge : es x 2 % ufual meafure , even the night before'they Calve ;_ and there- fore aref{aid*tobe Kine., deep of milk. Now for rhe retained — ‘Ofthe going little, bringeth not forth fo good 'a‘Calf as the other, becatife _ dry ofKine, it wanteth much of che nourifhment ic fhould enjoy’, ic is Vain and frivolous; for, fhould the fubftance from whence the milk proceedeth convert to thé orher ‘intended nourifhment , st would ‘be'fo fuperabundant , chat it would convert either cx to' difeafe or pucrifaétion ; ‘bur letting thefe: fecret ‘reafons — pafs , there be’ fome Kine. which ate fo exceeding full of — milk, chacthey muft be milke ac leaft ‘thrice a day, at Mot-— ing, Noon, and Evening, or elfe they will fhed theit milk bur _ itis a faule rather chan a vertue, and proceedeth mere from — a faxacivene(s or loofnefs of milk , chan from any abundance , for I never faw thofe three meals yet, equal the two mealsofa — good Cow; and therefore they are not truly called deep of milk. 2 : OF esa ~ Touching che gentlenefs in Kine, ‘iris a vercue as fit tobe expected as any other, for if fhe be nor affable to che Maid, gentle and:willing ro come tothe paile, and patient to have her dugges - drawn wichout skictifhnefs,ftriking or wildnefs,the is utterly une _ .+ ficfor che dairy. nN Ofkindlinels Asa Cow muftbe gentleto her milker , fo the muft be kind in Kine. in her own Nature ; thar is, apr coconceive, and bring forth, fruitful to nourifh , and loving to chat which fprings from ‘her’; forfo fhe bringeth forth a double profit , the one for rhe — time prefent,which is in the dairy,the other for the thmeto.come, - which is in the maintenance of the flock, and upholding of. -breed. - | The befttime The beftcime fora Cow to Cilve in, for the Dairy , is inthe : to calve in, for larter end of AZarch , “and all April, for chen’ crafsbeginneth — the Dairy, er: breed, : ” ". to {pring to its perfe& goodnefs which will occafion the greatett increafe of milk thac may be, and one good early Cow will — countervail two larrer; yer the Calves thus calved are nottobe reared , but. fufferedco feed upontheir Damms beft milk, and chen to be foldto the Butchers, and furely che profic will equal the charge’; but thofe Calves which fallin Offeber November , or any time of the depth of Winter may well be reared z Book 2, = = Skillin'Dairy-Work _ Teared up for breed, becaufe the main profit of che Daity is chen ~ Tpenc, and fuch breed will hold up any Calves which drecalved in the prime dayes,for they generally are fubjectro che difeafe'of) the fturdy,which is dangerous and mortal. <" ° HAE AE Pe > The Houfewife,which only hath refpe& to her Dairy, and Rearing of ” for whofe knowledge this ‘difcourfe is written(- for we’ have Calves, fhewed the Grafier his Office in the Enelifh Husbandman ) | muff’ rear her calves upon the finger wich florten milk, and’ not fuffer chem to run wichtheir damms, ‘the séheral manner whereof, andthe cure of alf che difeafes incident to them, and pipe Carrel, i: fully declared in the Book called Cheap and To proceed thet to che: ceneral ufe of Dairies , ic confifterh The general” _ firft in the-Carrel (of which'we have fpoke ‘fuficiently ) chen ule of Dairies, © in the hours of milking , the ordéring of the milk, ‘and the’ profits arifing from the fame. The’beft and moft commended hours for milking, are indeed burtwo inthe day; thar in the _ Spring and Summertime which’ is che beft feafon for the ~ Dairy, 1s betwixc five- and fixin che morning, and fix and feven ‘the hours-of a‘clock inthe evening , and although nice ahd‘curiotis Houfe- milking, ~ wives will have a third hour betwixc them’; as between apie cwelve.and one in the afternoon’, yet che better experienc’d’ - do not allow ic , and fay, as I believe , thac two good meals of - milk arebetcerever chan chree bad ones; alfoin the milkine of a Cow, the woman muft fic-on the near fide of the Cow, fhe'muft gently at the fir handle and @retch the duges ,° and motften them with milk chac they may yield out’ che milk” the better, and with lefs pain’s-‘fhe hall not fectle het felf ro milk,’ mor fixherpaife firm co che ground-till ‘fhe fee che Cow ftand fure and firm , buc be ready upon any motion of the Cow. | tofave herpaile from over-turning :! when fhe feerh all things anfwerable to her defire’ fhe (half thén milk ‘the Cow boldly,’ and nor leaving ftrecching and ftraining of her ceacs; cill’ not one drop of milk more ‘will come: from them ; for the worft point of Houfwifery chat can be , is co leave a Cow half. milkes for, béfides the’ fofs of the milk, it ische only? way to make a Cow dry , and utterly unprofieable for the Dairy. The Milke maid; whilit'the is milking} fhall do nothing rafhly: or fud- wiki pr) re Bie L 4 denly > ates if Palle) Ordering of) Ng ..OF Ky: {: COM 29 milk,” -,., tothe Dairy, che main point belonging thereunto is the Houf- milk veflels, whether they be of wood, earch, or lead, rhebeftas: — Sylling, of. milk, ~ | oa Regt Sse A 1. from.the..Cream.,- ©f Bucrer For-your butter; which only proceedech, from.the..Cream., ; na which vis the yerycheare and, )Arength of Milk.,, i multbe gay _thered very.canefully;- diligencty, xnand painfully Saphees Bae ’ ’ | el, a , 4 7: + =a eleaniiq@ a ie es Piteer CS LBs AS Z Tee ae a re ae i¥ ‘ eae a : . S-Siisineanvihoice eee a ak 5 ~ te ‘3 5 a , : ; t aoe = ZL , i 2 ent ms , ; ~~ a7 “f oy : ‘, ‘” ¥ * - P ata aaa = - = Re ea meer heen) i ‘ ; ( (Smt. *) 2 * ae. S; ? HE Vim PD ne * a tai ; Ch te How Books. v Skil in Dairy-ework, => 145 : oticts ternal Kcaamcothti nina vende inonan pcan > anpting “ we Aer neath - “ 4 t / cleanlinefs be fuch'an Ornament to a Houfwife, chat if fhe want any part thereof, fhe lofech borh chic ahd all good names elfe: yet Me dice it mult be more feriouflyimployedcthanin any | otner. . pie pir gh, | sa i ’ To begin then with the fleeting and gathering of your Cream Shea oe - fromrthe Milk, youthall do te inthis minner: The Milk which you do mifk inthe ’morning, you fhall with a fine chin fhallow difh , madefor the purpofe, cake off rhe Cream about five of Clock inthe Evenines-and the Milk which you did milk inthe , Everiing, you fhall fleec and take off the Cream about five of the clock the next morning; andthe Cream fo taken off , you fhall put into a clean {weet and well leaded earthen por clofe: héciwes es covered, and fet it in-a clofe place ; and this Cream fo gathered, ‘apes behagy you fhalfnot keep above two dayes inthe Summer, and nora. bove fourin the Winter, ‘if'you will have the fweereft and beft butcer, and thac your Dairy concain but five Kine, no more ; but how many or few foever you keep, you {lial not by any means ; preferve your Cream above three dayes 1 Summer, and not above | Shane veincete © 02 POY Go Oe sek | jute ~Yout Cream being neatly and fweet ‘kepr , you thall churm Tidoett. or chutn iron chofe uftil'dayes which’ are ficreft either for the dayes,| your ufe in the Hoafe, or the Markets adjoining near unto you, “accotding to the purpofe for which you keep your Dairy. . Now ‘the dayes moft accuftomably held amoneft ordinary” - Hotife-wifes, are Tuefday'and Friday: Tuefday in the after- “noon 4 to ferve Wedhefday morning market , and Friday, morning to ferve Sacurday market ; for Wedaefday and Sa- tiitday- are the moft general market dates of this Kingdome, nd “Wednefday , Friday , and Sacurday , che ‘ufual fafting © daies of che week, and fo meeteftfor the ufe of Burter. Now for-Churminhe ; take yolir Cream, and through a {trong and cleat cloth ftrai into the’ Churm , and-chen covering che’ Churm clofe.,°and fétting te tn” 4 ‘plice' fic for the a@ion in’ “which you ‘are imployed; as°in’ che’'Summer,. in che’ cooleft’ . place of your Dairy, and exceeding early in the’ morning ,° or’ very Jace in theevening ; ‘and in che Winter, inthe.warmeft place ‘oP your Dairy, and in cha moft’remperare houts, as a=" bouroon 94 litle ‘before’ or aftet’s~ and fo°churm gpa OTs } Witt” J - Helps in churning. - _ i —~ The handilin of butter. - Aa it will not come at all, buc will make you wafte much labour in urn your butcer in the - Book 2,. . " Skillin Dairy-word. co and fro, cill you have by chat labour beaten and wafhr out all the burcer milk., and breughr che burter co a firm fubftance of it felf, withouc any other moifture ; which done, you fhall cake the butter from the water , and wich a point of a knife feorch and _ fice che butrer over and over every way, as chickas is poffible , -Jeaving no pare through which your knife muft noc pafs, for chis will cleanfe and fetch our che fmalfeft hair or more, or rag of a - ftrainer , and any other ching which by cafual means. may happen co fallinto ir. . c t a 147 After this you fhall{pread che butter in a bowl thin. andrake | fo much fale aS you can chink convenient, which muf by no means be much for fweer buecer, and fprinkfe ic chereupon ; then with “your hands work the butcer and the Saft exceeding well together, and chen make it up eicher into difhes, pounds,or half pounds at your pleafure. If, during the month of Zaz, before you falc your burcer, you fave a lump thereof, and pucit into a veffel,and fo fet ic into the ~ Sun the {pace of chat month, you fhall find ic exceeding foveraign Of may Bue- ter. ” and medicinable for wounds, ftrains,aches, and fuch like grievan- _ ces. : i - Touching the powdring up, or potting of butrer, you fhall by no means, asin frefhbutrer, wath che burcer-milk out wich wa- cer, but only work ic clear our with your hands: for water will — make che butter rufty or reefe:chis done, you fhall weigh your but- tér, and know how many pounds there is thereof: for fhould you weigh ic after ic were falted, you would be much deceived in “the weight ; which done, you fhall open the butter, and falc ic very well and chrougbly, beating ic in wich your hand rill ic be ~ generally difperft chrough the whole butrer : chen cake clean -eatchen pots, exceedingly well-leaded, left the brine fhould leak through the fame, and caftfale inco rhe botcom of ic: then lay in your bucter,2nd prefs ic down hird wichin the fame; and when your pot is filled, chen cover the top thereof with falc, foasno | butrer be feen, chen clofing up the por, lec ic Rand where ic may - * becold and fafe : but if your Dairy be fo lictle chat you cannot at firft fill up che pot, you thall chen,when you have potted up fo much as you have , cover ic allover wich fale, and pucthe nexc “quantity upon ic rillche por befull, , Now . — m ee ee } i fi . ad { © A j - Nowrhere be Houfwifes whofeDairies.are ¢ reat,who can by no 4 ~ ar tn 4 pet Ws ook 2 ~. The Ine ee Y R P . ,# . BX -e i 4 : > ae { ff ‘ means conveniently have their butter.contain din pots), 45 in Holland, Suffolk, Norfolk, and-fuch like, and therefore are firkt ‘. co take barrels very clofe endwell made; andafterthey have falced ic well, chey fill their barrels cherewich; chen theytake a {mal ftick,clean , and fweer, and therewith make diyersholes a down through the butter, even-co the boccomoof the barrel 5 _ ard chen mekea ftrong brine of water and fale which will bear an Egg, and after ic is well boyl’d, well skummed and cool'd, — : then pour icupon che cop of chebutcer, cill igfwimabovethe _ fame, and fo ler icfectle. Someufeco boil inthis brine a branch ~ * or two of Rofemary, and it is not amifs, but pleafant and whole- ss * fome, ‘ ; ae When to pot Now, although you may at any time, betwixt A4Zay -and butret, ° yn“a fweet Rone’ veffel s for ic ts thac which 1s called Whig, and, eS _ reefing, September, pot up butter , obferving to do it in the coolefR time of the morning; yet the moft principal feafon of allisin the moneth of Aday only ; for chen the airis moft temperate, and the butter will rake falc che beft , andthe leaft fubjectto The beft ufe of bucter milk for rhe ableft Houfe-wife is Chas ricably to beftow it on the poor neighbours, whofe wantsido ‘daily cry eut for fuftenance 3 and no doubt buc the fhall find: the profic thereof in a divine place, as well as in her earrbly bufinefs. But if her owa wancs command her to ufe it for. her se own good, chenthe fhall of her butcer: milk make Curds.y: in: — chis manner: fhe fhall cake her butcer milk and>put-itinto a clean earthen’ veffel, which’ is: much farger) chan to receive: the burcer-milk only ; and looking unto ‘the quanticy there-_ of, fhe thallicake asic were a chird:pare fo much of new milk, and lecic Coola lirele; chen powre it Inco the butcer milk in. che fame mariner as you would make a pofler, and having ftirred . ie abour, lec it flands) then with'a fine skummet, when’ you: will ule the curds ( for che longer it ftands, the betrer the curds. willeat ) take chem up into a Cullander:, and let the whey, ; drop well fromvit, and chen eat them either with -~Cream , Ale,’ Wine, or Beer : as forthe Whey, yousanxy keep it: alfo \ s ~ 4 ¥ - _ Book 2. ae Skill -tn:Dairy-work, re 149 a . lied ) AE Rane ' | and it is an excellent cool-drink » and wholfom, and may ver y ~ Well be drunk a fummer through, inftead of any other drink ; and "without doubr, will 1 lake the chirft of any labouring man as well, if sh betters sir" 55 2 f a j ; pte | The nexc main profic which arifech from the Dairy, is . Gheefe , of which there be divers kinds, as new milk, ae yy aes row milk Cheefe, Nettle-cheefe, Floaten-milk-cheefe, and | Eddifh , or After-math-cheefe, all which have their feveral _ orderings, and compofitions , as you fhall perceive by che dif. courfe following. . Yet beforeI dobeginto fpeak of che mi- king of the Cheefe , I will fhew you how to order your Cheef- lep-bag or Runner,which is the moft principal ching wherewith your Cheefe is compounded,and giveth the perfect rafte unro the fame. . .. The Cheeflep-bag , or Runnet , is the ftomach bag of a Of the Cheef- young fucking Calf, which never cafted other. food than milk, lep bag"or where the curd lyeth undigefted. - Of thefe bags you fhall in Ruance. the beginning of the year, provide your felf.good ftore, and~ firft open the bag, and powre our into a clean, veffel the curd and thick fubftancethereof.; bue che reft which is not curd- ~ Jed you fhall puc away:. chen open the curd and pick out of it all manner of motes, chiers of grafs, or other filth eorten into the fame; chen wath the curd in fo many. cold waters ok tillit be as white and clean from all forts of moats as is poffibe ; _ then lay ic on a clean -cloath char the wacer maay drain from it, which done ,. lay ic in anorher dry veffel; chen take a handful or cwo of fale, and rub che curd therewith excee- dingly; then take yourbag,. and wah ic affoin divers cold wa- ters tillitbe very cleam , and chen putcthe curd and the fale up into the bag., the bag being alfo well rub’d within wich falc; and fo put it up, and fale rhe outfide alfo all over, and. chen clofe up the pot clofe , and fo keep them:a full year be- fore youufe them. For, touching the hanging of them up in chimney corners, ( as coorfe, Houfe-wifes do ) ic is flurtifh, naught, and unwholfom; andthe {pending of your Runnet whil’ft ic ismew, makes your Cheefe heavy, and co prove hol- low... When your: Runner or Earning is fic cobeufed, you fhalf ~ feafon = The Englifh Houf-wife s feafon ic after this manner, you fhall cake che bas cend to ufe, and opening ic, put the Curd into a ftene morter — or abowle , and wicha wooden peftle, ota rolling pin, beac -jcexceedingly ; then pucco icthe yolks of two or three ‘eggs, — ' and halfa pint of the thicket and fweereft Cream you can — fleec from your milk , wich a penni-worth of Saftron finely — dried and beacento powder , together with alittle Cloves, — and- Mace, and ftir chem all paffing well cogether , till they ap- — pear but as one fubftance , and then put it up into the bag again ; 4 chen you fhalf make a very ftrong brine of wacer and fale, and — in the fame you ‘hall boyl a handfull of Saxifrage,.and then — when it is cold, clear it into a clean earchen veflel : then take — out of the bag half a dozen fpoonfuls of cheformer Curd, and — ‘mix ic with the brine.; chen clofing the bag. up again clofe, — ‘hang ic wich the brine , and in any cafe alfo fteep im your ” brine a few Walnut-tree-leaves, and fo keep your Runnet — -aforenight after before you ufe ic; and in this manner ; drefs _ all your bags fo, as you may ever have one ready after ano- ther , and the youngeft a fortnight old ever ac che leaft ; for | thac will make che earning quick and fharp , fo chat four fpoonfuls chereof will fuffice for the gathering and feafoning — of at leaft cwelve Gallons of milk, and this is che choiceft and beft earning which can poffible be made by any Houfe-_ wWite. - ! ey ; : To make a new milk or morning milk Cheefe , which is the beft cheefe made ordinarily in ‘our Kingdome; you fhall - take your milk early in the morning , as ic comes fromthe Cow, and fyle ic into a clean Tub; chen cake all the Cream alfo from the milk you milk’dthe evening before, and ftrain - it into yournew milk, then take a pretty quantity of clean ~water, and having made it fcalding hot, powretcinto che milk — alforofcald the Cream and it together , chen let it ftand , and cool it wich adifh till ic be no more chan luke-warm ; chen gotothe por where your earning bags hang, and draw from thence fo much of the earning, without ftirring of the bag 5 4s will ferve for your proportion of milk, and ftrain it there-— in very carefully, for if the leaft mote of the Curd of theear= ning fall into che Cheefe, it will make the cheefe ror and : | iN | mould ; | A te te ae ie) 2 * ' -mould ; when your eatning is put in, you fhall covet the Book 2, SkillimDairy-Work, milk, and fo fet ic Aand half an hour or thereabouts ; for if the earning be good , it will come in thac fpace; burif you feeirdoth nor, then you fhall putin more ; being come, you fhall,with adifhin your, hand break and math the curd toge- thet, poffing and curning it diverfly: which done 5 wich the flac palmes of your hands very gently prefs the curd down into the bottom of che Tub; then witha thin dith take the Whey from ic ag clein as you can, and fo having prepared your Cheefe-fac anfwerable to the proportion of your curd, “with both your hands joyned rogecher, put your curd therein — and break it, and prefs ic down hard into che far, till you have fill’dac: ‘chen fay upon che rop of the curd your hard cheefe-board, and a Jictle {mall weight thereupon, chat the whey may drop from ‘it into the under veffel, when ic hach done droping, rake a large Cheefe-cloth , and having wet it = D eke He - , ; in che cofd water , lay ir on the Cheefe-boord , and then rurnthe Cheefe upon it , thenlaythe cloth into the Cheefe- fat, and fo put the Cheefe therein again , and with a chin . flice thruft che fame down clofe on every fide : chen laying ‘the-clorhalfo over the top, fay on ‘the’ Cheefe boord, and fo carry it to your great prefs , and there prefs it under a fuf- cient weight : after it hach been chere preft halfan hour, you fhall cake icand turn ic into a dry cloch, and put ic into che prefs again , and thus you fhall turn ic into dry cloths at leaft five or fix times in the fir@ day’, and ever put ic un- der the prefs again , not taking ic therefrom cill che nexe day in the evening at fooneft , and che laft time it 1s curn- - ed, you fhall curn it into the dry fac without any cloth ae all. | | fhall chen layic ina Kimnel, and rub ic firt onthe one fide, and then onthe other with falc, and fo lec ic lie all chat nighe, thenthe nexc morning you hall dothe like again, and fo “urn icout upon thebrine , which comes from the falt_cwo of ‘three dayes more, according to the bignefs of the Cheefe , nd then lay icupon a fair Table or fhelf to dry ,’ forgetting not every day once co rub ic all over witha clean cloth , and | “When it is preft fufficiently, andtaken fromthe fat, you ae 152°. A cheele of two meals, Cheefe of one - meal. _ Of Nettle Checfe, © Of floaten milk cheefe,", _ adventure the warming of it,for fear of breaking, then you thall heat water,and withic warm it ; then put in your earning as be-_ Of Eddith eheefe. a AS ~ : 4 nt (ee en hae ea pa The Exglifh. H ae Pr i Bo Fe ST ok .s . . a q and then to curn ic cill fuch cime chac ic be. chroughly dry, and fic to go into. che-Cheefe-heck : andin chis manner of drying, you ind after where it may dry at more leifure: Thus may you make thebeft mult-obfetve co lay ic fit where ic may dry haftily, an and mott principal Cheefe, 1 nings new milk, and che, evenings Cre milk, and nothing elfe , you fhall chen do as before decla- 2, Now if you will make.a Cheefe of cwo meals, as your mor- , » ol 7 \ am muk , all you — fhall do , is buc che fame formerly rehearfed, And if you will make a fimple morrow milk Cheefe , which is all of new red, ‘only you fhall put in your earning fo foon as themilk is fill’d, (it ic bath any warmth.in’t,) and noe fcald ic: bucif thewarmch be loft,you fhall pucit inco,a kertle,and give ictheair of the fire, If you will have a very fine Nettle Cheefe, whichis the fineft {ummer cheefe which can be eaten; you thall doin all things as was formerly caught in the new milk cheefe com- pound ; Onely you fhall puc che curd intoa very thin. Cheefe- fat, not above half aninch, or a litele betcer,deep at the moft, . and then when. you come to dry the fame, as foon.as it is drain- ed from the brine , you fhall lay. ic upon frefh nettles, and C=, ver, call over wich the. fame , and fo lying where they may feel the air, lec them ripen therein, obferving torenew your nettles. once in two dayes, and every time. you renew them, to turn the Cheefe or Cheefes, and to gather your nettles as much without talks as may be , and. romake:the bed-both under and aloft as {mooth.as may be,for the more eaven and fewer wrinkles that your.cheefe hash,the more daincy is your Houfe-wife accoun- ‘ ted, r _Té you will make floaren milk cheefé , which is the courfeftof all cheefe,you fhall cake fome of the: milk ,- and heat itupon © the fireco warm allche reft, buc if io be foure, chat you dare. not, fore {hewed,and gather ic, prefsit,fale irsand dry it, as you did all other Cheefe, ae +) Touching your Eddifh Cheefe, or Winter Cheefe, there is - not any difference becwixe irand your fummer Cheefe, rouch- , ‘ ing: } > =F aig y - i oN eee TEE eviews y, cm ae af A gas . s 4 ts ‘ ing the ‘making thereof only , becaufe ‘the feafo of the year denieth akir '* ts y drying or hardning thereof it differech much: ' in tafe, and will befofe alwayes ; and of chete eddih Cheefes meal, two micals,'or of milk tharisfloaten, IE BIW x | | ‘When you fave made your Cheefe, you fhall then have-care ofthe Ww chn you miy make as rhany kinds’ as- of Sumime? Cheefes., «as of one: _ J hey, whofe general ufe differech noc from rhat of Butters. _ Milk, “for either'you fhall prefetve ito beftow on the poor, ‘be~: caulfe'1t ¥s.a.good drink for the labouring main, of keep itto make: curds ‘out of it,ot laftty, to'ndurifhand bring up your Swirie. -. 2 __ If you will make curds of your bet Whey, you fhall fect upon the te, and being teady to boyl you fhalf pyc into it a pretty quanticy of Bucter-milk , and then as you fee rhe Curds artfing’ up to the Top of thé Whey 5° wich a skummer - OF whey curds, skumithem off, aid'pyt them into a'Cullander’, and then put’ in more’ Buttermilk, and thus’ do "whilé you can°fee: any C | : chet into’a clean veflel,and fo ferve them foith as occafion thall -MHiiwor. Das lesisios bar he: 2 VIOV enh Sci or ¢ Wish zon OD Pwo: - 3s! td + owrte sat eres e a As eb on ee } Ne ty ; > ; t cy Px 3 “ts, - ‘~ a. + BIS CM AP, WIT Mm Sd ver 5 } rom ht Ppa » se pe Sree er 3p agy a res SOs as nN HP res eons echt - 2 Cm ' The Office of the Malt, and the feveral fecrers\ and kyow= ig t6 the making) RS of AdMANe bescfor 1H 208 7) wei sody Beerflrsbrin Weel 7% 7 ee : asp pmesigorio Hat usy: . Yolicd Yo noifiels ‘ody %to pads desc Seed f ~~“ we tal % ay tions. - * a tae 3 then the Whey being drained cleak from chem; put red ‘ J ¥ stir Aeon ae ‘ Se eR a ey Book 2. re eS tis Tae. Bo . get a particu- 2 “ d though we have many excellent fay, Barley, which is. of. all other the moft excellent, for. this purpofes and Oats, which. when Barley is {cant , or want ing; maketh alfo a good and fufficient male: and chough the, drink which isdrawn from it 5 be neicher .fo:much. in the, - quanticy, fo ftrong in the fubftance , nor yet fo pleafant in the, - tafte, yet is the drink very good and tolerable , and nourifh- ing enough for any reafonable. creature, Now I do not deny 5 bur there may be made Malrof Wheat, Peafe, Lupins, Fetches, and fuch like , yet itis with us of no retained cuftom, nor 1s che.drir& fimply.drawn.or excraéted, from thofe grains, eirher wholfome or pleafant ,.. but frong and fulfome > erefore I chink it not fic to fpend any.time in ‘creating of the fame. To 4 {peak then of the eleGtion of Barley, you fhall underftand chat there be divers kinds chereof , according ro) the, alreration’ of foiles , fome being big. fome hile; fome. empty ,/fome full, fome white, fome brown, ana fome yellow, buc b.will reduce all thefe into three kinds, -chat.is 5 into the. Clay Barley... che Sandy-Barly, andthe Barty. which groweth;on che mixe-foyl. ~ Now che belt Barley to make Malt..on ,, b th; for aiieon ae, -greateft quanticy of matter yand making. the ftrongeft 4 belt; = dmolt wholfome drink 5. is che Clay-Barley. well. dreft, be- ing clean Corn of it felf ;- without Weed-or Oats 5. white: of colour, full in fubftance, andfweetain tafte + thar pins upeeuers on the,.mixe. ground. is che, nexe, 5 for though it be fabject-co Hols. ° ats | ae tH fome. . \ SS .Book2, © © SkilliaMalk. 55 fome Oats, and fome Weeds : yet being painfully and care- fully dreft,ic is a fair and boll’d:Corn,greac-and full; and though fomewhat browner chan che former, yer isof a fair and clean it 8 The laft and worft grain for this purpofe is, the ~ _ Sand Barley, for although ic be feldome or never mixt wich Oates, yet ifthe Tillage be nor painfully and cunningly hand- Aled, ic 1S much fubjest to weeds of divers kinds,as Tares; Fecches, and fuch like which drink up the liquor inthe brewing, and make the yield or quantity thereof very liccle and unproftta- ble, befides the grain naturally of ic felf hath a yellow, withe- red, empty husk, thick and unfurnifhed of meal, fothat che drink drawn from ic, can neither be fo much, fo ftrong, fogood, nor - fo pleafanc ; fo chit to conclude , che clean Clay Barley is th for profit in che fale drink , for ftrength and long faft- q g. Peo ey j Bi The Barley in the mixe grounds will ferve well for Houf- holds and Families : and che fandy-barley for che poor, and in fuch places where betreris not ro be gorten.. And thefe are to”be Known by every Husband or Houfe-wife : the firft by his whitenefs, greacnefs, and fulnefs; the fecond by his brownels and the chird by his yellownefs , witha dark brown nether end ; and the emprinefs,and chicknefs ofthe husk : and(in ehiselection of barley)you fhall note,that if you find in ic any wild Oats, ic ts - afign of tich clay ground, burill husbandeds yet the male made hereof 1S not much amils, for both the wild Oar and the perfect Oat give a good fharp relifh roche drink-, if che quantity be not too much, which is evermore to be refpedted. And to con- clude this matter of eleGion,grear care muftbe -had of borh Hus- band and Houfe-wife, char the Barley chofen for malr, be excee- ding fweet, bat in {mell and ratte, and very clean dreft : for any corruption maketh che male loachfeme, and the foul dreffing af- deth mu ch lo fs. © - : , “After the skilful eletion of grain for male , che Houfe-wife is Ofthe Malt- co look to che firuation, goodnefs and apt accommodation of the houfe,and the Malc-houfe ; for in chac confiftech borh- much of thé skill, and fituation, ‘mich of che profic : for the general ruacion ofche houfe: ,» it would (as near as canbe’) ftand upon firm dry ground , having profpebevery way, with open Windowsand Lights to let inthe § | HS M 2 Wind = The Baglifb Houf- -wife's DEVE Wind s+ 1 . cool and comfort che grain ar pleafure!,! andialfo clofe=fhurs; vr draw-windows ‘co ‘keep ourthe:Froft and Ssorms 3 :whichraite the only lets: and hindrances’ forv making ithe Malt: goodand _ perfect: fot che model of form of the Houfes's fome! are made round, with a Courc in the middles fome'lohg; and fome. fquare, bac the'tound isthe beft:; andthe leaft daboriduss: for che: Ce fterns or Fats being placed ( as it-wete:) at che/head: oribeginning of the Circlesand the Pumpor Well;(buc the Pampas beft)bemeg clofe adjoyning ; orat leaft by conveyance: of ttoughs made as ufefull as if-ic werenéer adjoynine; the Corn being fteepr, may Aa ‘oe Suit, and Ayrs. which way the ‘Meller plealeck, Bochio > > aa with one perfons labour anda fhovel:, be cafe fromche Pat or Ceftérn torche floor 5: and chere couche ther when che couchas broken’5! it mayincheurning either withthe hand or the fho- vel be caried in fuch a circular houfe round about from .one floor roanother, tific’ Come co-che Kiln ,> which would alfo be placed nexc over againft the Pump and Gefterns’,. atid allcon- aa under One noofics 20-23 26n ei 1pyed sty ert front Afid-thus you may empty fteeping afcer fleepihgy atid: darty hem wich diane lions edurselent floor £6 oor 5 tillablthe ° floots be filled’: >in which circular motioi you ‘thall-find: 4; thac _ ever thac which was firft teepr,thall fitft come co the Kiln,and-fo confequehtly one after another, in fuch fore as they were fteeped, and your work may evermore be! conftaht 5 -and your floorsatno ‘time‘empry,but ar youtown pleaftre,and all-che tabour done only wich the hand and thovel , without carrying drvecagryinig 5 Or lifting heavy burthens,: which is both troublefom ahd-offenfivey dnd ‘ior without much lofs, becaufe in fuchleafes ever fome grain ‘Now over againtt the Kiln-hole ér Futnace; | (whichis ever- tore intended ro'be on the ground.) fhould a eonveniene place ne made copile che fewel forthe Kiln , whethet icbe Scraw, ~ Bracken 3 Furrs, .Wood», Coal 5 or other fewel 3 buc fweer So" Straw jsoof alltocher the -beft and heareft,. New, itis incended chac -chis Malt-houfe: may be made two. ftories in, height, ”- ~ bueno higher? Over your Cefternsfhal be nade the Garners +t wherein to: keep; your Barley:befofe it-be- fleeped-:, in the bor- roms’ of thefe: Garness; Randinerdisedt lpoverthe geehiemns, al Bed aM ney af * ‘ a ook a. Skill in Malt. be convenient icles made tO open and (hut at reads through which fhall run down the barley inco che Ceftern. Over therbed-of che Kiln can be nothing but the place an the hair cloch,and afpactous roof open every way char the fmoke may have a free paflage and wich che leaftair be carried from the kiln which maketh che malt fweet and pleafant. Over char place where the fewel is piled, and is nex of alhto the bed of the kiln, would likewife be other fpacious Garners made,fome co re- “ceive the Male asfoon asic isdryed wichcthe Comb and Kin duft, in which ic may lye to mellow and ripen, and others co re-: ceive the male after ic 1s skreened and dreft upsfor co let ic be too long in che Comb,as abovethree months at longeft, will make ic _ botfrcorrupr,and breed Weevels and ocher worms, ‘which are the _ greateft deftroiers of male rhac may be. And thefe Garners fhould be fo conveniently plac’t before che front of the Kiln bed, chat -either wich the fhovel,or a fmall fcutcle,you may caft, or carry, _ the male once dried into che Garners. For che other part of che floors, they may be employed as the ground floors:are , for the receiving of che male when it comes from the Ceftern; and in chis manner, and with chefe accommo- dations,you may fathion’ any Malt-houfe , eicher round , long {quare, or of what proportion foever, as eather your eftate, or th convenience of the ground you have to build on, fhalladminifter. _ Next tothe fice or proportion of the ground , you fhall have “a principal care for che making of your male floors, i in which add the cuftome and the nature of ‘the foyl binds many times aman to | fandryinconvemences,and that aman muft neceffarily build accer- ding to the matter he hathto build withall,from whence arifeth the many diver (ities of Malt floors ; yer you fhall underftand, thac the general beft; ‘Malt-floor;both for Summer and Winter and all feafons,is the Cave or vaulted Arch whichis hewed out of a dry: -and main gretcy Rock, for ic is both warm in Winter,and cool in - Summer, and generally comfortable in all feafons of the year wharfoever. For it is to be noted, that all Houfewifes do give — over the making of male i inthe extream heat of Summer ; i is nor becaufe che Male ‘is worfe chat is made in Summer than chat - whichismade in Winrer, but becaufe rhe floors are more un- Feateanes and that the Sun gerting a power into fuch open bile M3 places OfMalt-floors 1s 138 ~ places, makech the grain which is teeped to {prout and come fo Le eis. S The Englifo Hoxf-wifés ‘Book - fwiftly, chac ic cannot endure co take time on the floor, and ger ~ che right feafoning which belongeth co the fame: ‘whereasthefe kind of vaules being dry, and as ic were coucht under the ground, not only keeperh out che Sun in Summer, which maketh the Malt come muc h too faft, but alfo defendeth it from froft, and cold biccer blaftsin {harp Winter , which will nor fuffericto come , or {prouc ac-all; or if part-do come and fprout, as chat which lyeth in che heart of the bed , yerthe upper parts and out- fide, by meansof extream cold,cannor fprour, but being again is a'very warm comfortable Floor in the Winter feafon , — dryed hath its firft hardnefs , andis one and the fame with raw _ barley; for every Hoxfewife mult know, that if Male do not come as ir were alcogecher, and at an inflanc, and not one comemore than another, the Malc muftneeds be very muchimperfe@. .——_- The next floor to the Cave, or dry Sandy Rock, is the floor — which is made of earth, or a ftiff ftrong binding clay well wa- tered; and mixc wich Horfe-dung and Soap-afhes, beaten and wroughstogether , cill ic cometo one folid firmnefs; chis floor. and will help the Grain co come. and: fprout- exceedingly, and wich che helpof Windows coletinthe cold air, and to fhut out che violent refle&ion of the San, willferve verycon- ventently for che making of Malt, for nine moneths in the year, that is co fay from September till the end of AZay ; but for Fane, Fuly, arid Auguf, toimploy itto that purpofe, will breed borh lofs and incumbrance.. The nexe floor to chis of the earth, is that whichis made of Plafter, or Plafter of Paris; being burncin _ afeafonable time, and kepr from wet,tifl che time of fhooring, and then fmoothly laid, and well levelled ; the imperfection of ~ the plafter-floor is only che extream coldnefs thereof , which in frofty ande¢old feafon fobindeth in the heart of theGrain, | that iccannot fprouc , for which caufe it behovech every Malt- fter-thac is compelled to thefe floors, tolook well unro the feafons of che yearsand when he findeth either rhe froft, Northern blafis, or other nipping ftorms to rage coo violently , then to make his firtt couches or beds, when the Grain cometh newly out of the Ceftern, much thicker and rounder chan otherwife he woulddo’, andas the cold abateth , or the corn increafechin _ f{proucing - - oo ae e ; * 4 “gL the So - Book 2, i UES Ss weit Ri mcs east tenement ge mabe states tute {prouting, foto make couctfes or beds rhinner and thinner ; for the chicker and clofer che grain is couche and laid together , _ the warmer ic lyech,and fo catching heat, che fooner ic {prouterh , and the chinner ir lyech,che cooler it is,and fo much che flower in _ fprouting, The floor, if the windows be clofe, and guard off the Sun fufficiencly, will (if neceffity compel) ferve for the making _ Of Malc ten monthsin the year ; only in July and Auguf? , which contain the Dog dayes,ic would not be employed, nor in the time of any froft ,wichout great care and circum{pedtion. - ee Again, chere is inthis floor anorher fault, whichis anatu- | all cafting out of duft, which much fulfieth che grain;and, being dryed, makes iclook dun and foul, whichis much difparage- mencto the Malelter: therefore fhe muft have oréat care chat when the Male iscaken away , fhe {weep and keep her floors as clean and neat as maybe. The laft and worft is the boarded -* floor , ‘of whac kind foever ic be, by freafon of che coo much heat thereof , and yer of boarded floors che Oaken boarded _ is the cooleft and longeft lafting ; che Elm or Beech is nexr, _ then the Ath , andthe worft (though ic bethe faireft to che Eye) is che Fir, foric hath in ic. felf (by reafon of the Fran- kincenfe and Turpentine which it holdech) 2 natural heac, - which, mixed wich the violence of che Sun in the Summer time , forceththeerain not only Cofprout bur co grow inthe -_ couch, which is much lofs, and a fowl impuration. “Now thefe ~ boarded floors can hardly be in ufe for above five months ac the moft, that isto fay Offober, November, December, Fanuary, and February ; for the reft, che Sun hach coo much firength, and thefe: boarded floors coo much warmths and therefore, in che cooleft times it is good to obferve to make the couch thin, whereby che air may pafs chrough the corn, and fo cool it , chat it may fprouc Meera, of ni | | Now for any other floor befides thefe already named, ‘there Imperfe@ is not any good, co male upon ; for che common floor which is floors. of natural earch, whether it be Clay, Sand, or Gravell, ifit have — no micure at all with ic more chan its own nature , by ofc treading upon it, growethto gacher che nature of falrnefs, _ of. Salt-pérerintoic , which nor only giveth an ill cafte to the grain thac is laid upon che fame,but alfo by its moifture and moul- 4 dinefs - Skillin Mal SSS i — ee os ones as 59 ail Bae. wifes — 200K Be 60 ©. The Exglifb Honfe ~— dinefs, which in che moift times of the year arife from che " eround, it often corrupteth and purrifiech the Corn ; the rough, paved flaor,by reafon of che uneavennefs,is unfic co male ony be- caufe the grain getting-into che crannies, doth therelye, and is _ not removed or curned up and down as fhould be wish the hand, ; bur many cimes is fo fixed co the ground chat it fprourech and. and growerh up into a green blade, affording much lofs and hin- derancerorheowner-. ©. .*. 4.) -.y 0) chs eet pees + The fmooth paved floor, orany floor of ftone whatfoever, - isfullas ill; for every one of chem. naturally,againft much wet - or change of weather , will fweat and diftifl forch Such abune_- dant moifture, chat che malt Ivingupon the fame, canneicher dry kindly. nor. expell the former moifture received in the Ceftern, but alfo by chac overmuch moifture many times rotceth, and comes to be alrogether ufelefs. Laftly,for the floor made of lime and hair, it is as ill as any formerly fpoken of; bothin re- _ fpeétof the nature of the Lime , whofe heat and fharpnefsisa main enemytomale, or any moift.corn, asalfoin refpect of che ~ weaknefs and bricclene(s of che fubftance thereof, being aprto. ~ molder.and fall in pieces wich che lighteft creading.on the fame: and thac lime. and duft once mixing with the corn, it doth fopoy-. fon and fuffocate ir,thac ic neither can fprout,nor. curn ferviceable~ ‘ for any ufe. hcg deate | ‘ade iia etki cael On g. » Next. unto the Male-floors , our Maltfter hall have agreac.— ng thereof Cals in che framing and:fathioning of che Kiln, of which there “are. fundry forts of models: y..as the ancient form which was in time paftufed of our forefathers being only made ina {quare.. proportion ac the cop , wich fmall, fplints or rafters ,- joyned ; within four inches one from another going from afmain beam | . ‘” croffingthe mid pare of chat great fquare: chen is chis great ~ {quare from the top, with good and fufficienc ftuds, to be drawn -» flope-wife narrower.and narrower y cill 1c come co. theeround, fothat che harth or loweft pare chereof. may not be above a. fixth pare rothe great fquare above , onwhich the male is laid tobe dryed ; and. this harch fhall be made holfow and defcen-. ding,and not level nor afcending;and thefe Kilns donot holdany certain quantity’ in the upper fquare , bur may ever be accord- ing.to the frame.of the-houfe » fome being thircy foor.each _ . ing ofthe owner, < ah Way, fomeewenty, andfomeeighteen. There be other Kilns which are mde afrer chis manner open and flope , buc chey are round of proportionsbur both chefe kinds of Kilns have one faulr, which is danger of fire’; for lying every way open and apt for rhe blaze,ifrhe Malefter be any thing negligent, eicher in the bouting of the blaze low and forward , or not {weeping every part about’ the harch any thingrhac my take fite,or fore-feeing thar no {traws _ which do belong to the bedding of che Kiln do hang down or are _ loofe, whereby che fire may take hold of chem, icis very poffible: thac che Kiln may be fer on fire;to the great lofs and often undo- i6f' The perfe&: a Which to prevent, and char che Malefter may have becter af-Kiln. furance and comfort inher labour, chere isa Kiln now of ge- neral ufe in thts Kingdome, whichis call’d:a French Kiln, being framed of abrick, afhler, or other fire (tone , according to the nature of che foyle in which Husbands and Houfe-wives live : and this French Kiln is ever fafe and fecure from fire, and whe- ther the Malrfter wake or fleep, without excream wilful neeli- ence,there can no danger come cothe Kiln'S'and inthefe Kilns may be burnt any kind of fewel whatrfoever, and neither thall che fmoak offend or breed ill cafte in che malc, nor yet difcolour ic, 2s many cimesit doth in open Kilns , where the male is as ic were covered ‘all over , and even parboyl’din fmoke,forhac of all forrs of Kilns whatfoever,this,which is called che French Kiln, is tobe preferred and only embraced. OF che forme or model whereof, I will nor hear ftand co treat, becaufe they are now fo | generally frequent among{t us , that noMafon-or Carpenter’ in the whole ’Kinedome but can build"the fame’; focharronfe more words thereof were cedioufnels to little purpofe. Now, | _ there is another kind of Kiln, which I have feen (and but in che Weft Country only ) which, for the proficable quaintnefs thereof, I took fome {pecial nore’of, and that was a Kiln made at the end ofa Kicchin Raunge or Chimney: being in fhape’ - round , andmade of brick’, witha litle hollownefs narrowed’ — by degrees, into which came from the bortom and midft of che — Kicchin Chimney a hollow tunnel or vaulr, like the cunnel of a Chimney, and ran direétly on the back-fide the hood, or back of - che Kicchin Chimney 5 chen in che midft of che Chimney vag? | “4 the’ * Sea 162,. ‘The Englifh, Houf-wife's — Book 2, + che greaceft Arengch of the fire was made, wasafquare hole — made of abour .a foovand, half every way, withan iron chick — - _ plare co: drav, co-and, fro, opening and clofing che hole ac ~~ pleafure 5. and chis, hole doch open only into that cunnel which — wentto the Kiln, fo thae che Male being once laid, andfpread _ upon che Kiln; draw away the Iron place, jand che ordinary — fire with which you drefs your mear,and perform other necefla- ry bufinefs, is fuckt up into chis cunnel, and foconveyeth the heat to che Kiln, where ic dryech che Male with asgreatper- fection as any Kiln I faw in my life; and needeth neither,atten-. --dance or other ceremony more, chan onee in five or fix hours _ ~toturn chemalt, and cake ic away when icis dried fufficiently : for it is hereto be noted, chac how grear or violent foeverthe _ fire be, which isin che chimney, yet by, reafon of the paflage, — and the quantity. thereof, it carriethnomore than amederate ~ heac tothe Kiln; and forthe fmoak , icis fo carriedaway in other loop-holes which run from, the hollownefs between the — tunnel, and che Malc-bed, chat no male inthe World can pol. fibly be {weecer or more delicately coloured : Only che fault of thefe Kilns are, chat-chey.are but licele in compa{s , and focan- not sy Da at acime., as not above a quarter,or ten firikesac the moft, in one drying , and therefore ate, no more buc for a man’s own particular ufe, and for che furnifhing-ef one fetled © Family;but fo applyed,they exceed all che Kilns chat I have feen whatfoevere Svat yy Shes Oe aie bag neta: ieee: Ret kai ‘Bedding of =. When. our-Malcfter-‘hach.chus perfe@ted the Malc-houfe.and the Kiln, Kilnycthen next look co.che well bedding of rhe Kiln,which is di- verfly done according to mens divers opinions : for fome ufe one thing,and fome another, asche.neceffity of che place,or mens par- cicular: profits draw chetn.2 7 csi: ie <4iyoP Yon Ween ames Buc firft co fhew. you what che bedding ofa Kilnis, you fhall. — _underftandithat ic is a.chin covering laid ypon the open rafters 5. - whichiare next unto.the heac of che fire; being made ;eirherfo chin, orfo open, -thac che fmalfeft heac may pafs through ic, and comhe tothe.corn:. this bed muft be laid {o eaven and level as maybe, and. nocrhicker inone place. chan ‘another s~lefirhe Malrdry coo faft where iris chinneft, and.coo flowly where it is. thick,andfointhe-cafte feemto-be of two feveral dryings,. eit i ‘ : £ :- wo - * 5 . re 2 ke as aad neha © Neen ie ge <7 kat’ ; a ; —v" re 2 - re : ae wReT a tr OE Book 2, SO SKilin Mal Ic mutt alfo be made of fuch ftuff, as having received hear, it _ will long continue che fame, and be affiftant co he fre in dry- ing the corn ; it fhould alfo have in it no moift or darkith pro- ~ perty, left acthe firftreceiving of the fire it fend out a finking - fmoak, and fotaincthe Male; for'fhould ic be of any roygh-or (harp fubftance , becaufe upon the bed orbedding is laid the ‘hair cloth, and on the hair cloth the Male, fo chat with the curn- ing the Malc and treading upon the cloth , fhouldthe bed be _ we : e e ° of any fuch roughnefs, tt would foon wear out che haircloch,which would be both fofs and iff Houf-wifery, which is carefully co be — efchewed. | | : Bur now for che manner or fubftance whereof this bedding fhould be made, the beft, neateft, and fweeteft, is clean long | Rye-ftraw , with the ears only cut off , and the ends laid eaven ‘together, not one longer chan another , and fo fpread upon che rafter of che Kiln, aseaven and chin as may be, and fnid as it were ftcaw by ftraw in a juft proportion, where skill and induftry may make it chin or thick at pleafure , as but the ‘thicknefs of one ftraw, or of two, three, four, or five, as fhalf feem to your judemenc moft convenient; andchan this, chere can be nothing more eiven, more dry, fweet, ot operrto let ie che heat at your pleafure 3 and alchough inthe old open Kilns ibe fubjeétto danger of fire , by reafon of the quicknefs co receive che flame, yet in the French Kilns( before mentioned ) it isa moft fafe bedding , for not any fire can come near unto te. There be others which bed che Kiln with Mac ; and itis it is moft certain , thar during the time ic laftech , ie 19 both | not much to be mifliked , if the Mat be made of Rye-ftraw fowed) and woven together according ro the manner of the Indian-Mats, orthofeufual thin Bet-mats, which you fhall commonly fee in che Summer time flanding in Husbandmen’s Chimneys, whete one bene or-{traw is laid by another , and fo woven together with good ftrong pack-thread: bur thefe Mars according co the old Proverb ( Ado? cost, nooft worfbip ) for chey are chargeable to be bought , and very ctroublefome ‘inthe making , and in che wearing will not out-laft one ‘of the former foofe beddings; for if one chread]/or fticch break , immediately moft in thac row will follow : only ~ rem fr an OL ae ans vice ee > (4 _‘TheEnglioHenfewifes Book 2, both good, neceffary and handfome. Bur ifthe Mat bemade — - eicher of Bul-rufhes, Flags, or any other thick {ubftance (as for rhe molt pare chey.are ) thenic isnot fo good abedding, both — becaufe the thicknefs keeperh out che heat , and is long before _ ic can be warmed;)as alfo, in chat ir ever being cold, naturally — of ic felf draweth into ic a. certain moifture., which with — the fi:ft heac being expelled in fmoak, doch much offendand — ~ breed. ill cafte inthe Malt. There be others chac bed rhe Kiln — with, a -kind: of Mat made of broad. chin. fplints of wood — wrought Checker-wife one intoanother , and ie haththe fame — faulcs’ which the chick Mat hath ; for ic is long in cacching che heat’, and will ever {moke ac che firft warming , and chat fmoak will che malc fmelfon ever after ; for che {moke of wood _ is ever more, {harp and piercing chan any other fmoke whatfoe- — ver. Nn WP i Befides,this Wooden-Mat,after ic hath once bedded'the Kiln, — it can hardly afterward be caken up or removed ; for by continus - al hear , being brought co fuchan extreamdrynefs, if upon any — occafion either to mend che Kiln,or cleanfe che Kiln,or do other _ neceffary labour underneath che bedding, you fhall take up the wooden-mar, ic would prefently crack,and fallto pieces,and be - nomore ferviceable ode) a i), bop a . There be. others which bed the Kiln with a bedding made all of Wickers, of fmall wands folded one in another like a hurdle , or fuch wand-work bue icis made very open, every wand atleaft cwo.or three fingers one from another; and this — kind of beddingisa very ftrong kind of bedding, and will laft — longeft, and catcheth the heac atthe firft fpringing only che. fmoke is offenfive, and che roughnefs, withour great care ufed , _ will foon wear our your hair cloth.; yer in fuch places where - flraw isnot,co be got or {pared , and that you are“ compel. — led only to ufe wood for your fewel in drying your Malr, I allow chis bedding before any other, for it is verygood, ftrong, - and long Iafting : Befides., ic may be cakenup'and fer by at pleafure, fo thac you.may fweep and cleanfe your Kiln as oft as occafion fhall ferve» andin the neat and fine keeping of the Kiln ,.doth confift much of che Houfewife’s Art: for to be ~ choakt eicher with duft, ‘dirt, foot or afhes, as ic fhewes flur- | | Sieh or eo eg tenes Book 2, killin Wa, ew ee oe cithnefs and floth » the only: great ‘fpuedtions harieing over a Hotife-wife,folikewife they hinder che labour and make t chem a dry ag reat deal worfe,and more unikifidly. ‘ “Next che Bedding of the Kiln, our’ Malctter by all means “hotatce be fot taken aivay.° T'6 fpeak then of fewels in genes ral, cheré ate of divers kids! accordits tothe natures of foyles, and the accotimedation of places in which men lives yer‘the .. beft and moft: priricipal féwel for che Kilns, C both fur fweet- nefs, gentléshear ; and perfeat drying ) is’ either cood Wheat- ftraw; Rye- Ariw, Barley-fraw , or Otten-ftraw-; yaa of thefe che Wheac-ftraw isthe beft,becaufe icis che moft fi AIA ntti, lon- oeft{afting, makes the fharpet fire, and yields the leat dame § The next is Ryecttrarv, then Oaten-ftraw, and lat Barley -Rtaw, which by réafon iris {horteft, lighteA, lealtlafting , and giveth — mote blaze thah hear , ic’ is nye of hele whire fraws to ‘be han for ‘muft have an ‘elpecial care with whit fewel fhe dryeth the rhe drying of Males fot Rank. according rothit, it ever receiverh and Male, : keeperh the eafte, -if, by fome fpecial Arcin the Kiln, chat an- chofen ;» and Where any of thefe faile ordre Ccarce , you may — take che ftubble or after:ctép of them, when the upper part is _ fhorn away ; which being well ‘dyed and houfed , is as good as ~ any of the reft already (polien of, and lefs charoeable » be- caufe ic i$ ‘not firfor any better purpofe ; astro make fodder, - manure, ot fiichtike, or more chan ordinary thatching , and 16: ficceft for this purpofe. Nexr to thefe white {traws , your long ie cee , being’ very “exceeding well wichered and dtyed, and all the fappy moifture gorcen out of chem, and fo ~~ either fafely houfed or ftacked, are the be(t fewel; for they make a very fubftantial fire and much lafting’, neicher are apt to mach blazing, nor-the {moke fo fharp or violent 5 but may very well be endured : where! all chefe-are wanting , you may rake the ftrawof Peafe, Perches, Lupins , or Tares§ any of which witl ferve, yet the'fmoak is apt co taint, and the fire wich- out prevention dryeth roo fuddainly and Fwifely. Next ro thefe is clean Bean! ftraw , or ftraw mixt of Beans and Peafe roge- ther ; ‘bur this muftbe handfed wich great difcretion , for the fubftance containeth ‘fo much ‘heat , chat ic will racher burn chan’ dty,if i it ee hot ‘moderated , andthe fmoke is «alfo much offenfive 166 "The Exglifo Houfe-wifés ‘Booka offenfive, Next to this Bean-ftraw, is your Furs, Gorfe, Whins, of {mall Bruth-wood., which differeth not much from Beans — raw; onelythefmoak is much fharper, and cainceththe — Male with amuch ftronger favour. To chefe I may add Brae ken or Brakes, Ling, Heath, or Broom , all which mayferve in time of neceffity , bur each one of them have this faule , chat they add to the Malc an illcafte or favour. After thefeI place — wood of all forts, for eachisa like noifom , and if tchefmoke ~ which cometh from iccouch che Malt, che infection cannot be- removed; from whence amoneft the beft Husbands hath fprung - this. Opinion, chac when ac anytime drink is ill cafted., they fay ftraight , ic was made of Wood-dryed Male. And chus you fee the generality of fewels , their vercues , faults, and how they are co be imployed. Now for Coal of all kinds, Turf, or Peat , they are not by any means co be ufed under Kilns , except wherethe Furnaces are fo fubrilly made thac che {moak is conveyed a quite contrary way , and never. cometh near the male ; in chat cafe ic skillech not what fewel you ufe, foit be durable and cheap, it is fic for the purpofe, only great regard "mutt be had to che gentlenefs of the fire; for , as.the old Pro- verb is,( foft fire maketh {weet Malt) fo roo rafh and hafty a fire {corchech and burneth ir, which is called amongft Malcfters Fire- fang’d ; and fuch Male is good for little or no purpofe: therefore to keep a cemperate and crue fire, is che only Art of a moft skil- ful Mali fter. a ya ths When the Kiln is chus made, and furnifhed of all neceflaries duely belonging to the fame, your Malcfter’s next cite fhall be tothe fafhioning and making of che Garners , Hutches , or © Holds , in which both the male after ir is dryed, and che Barley divers matters,as.fome of Boomls , fome of Bricks, fome of Scone, fome of Lime and Hair, and fome of Mud, Clay, or ~ Loim: but all ofchefe have cheir-feveral faults; for wood of all kinds breedech Weevel and Worms which deftroy the _ Grain, and is indeed much roo hot; for although male would ever be kept paflingdry , yet never fo little overplus of heat withers ir, and cakes away the vercue; for as moifture rots and : ; : corruprs -— before it-be fteeped, is to be kepre and preferved ; and thefe Garners or Safes for Corn are made of divers fafhions, and — “corrupts it, fo hear cakes away and decayeth the fubftance.. | Brick, becaufe iris laid with Lime , is alcogether unwhole-. fome; for-the Lime being apt, at chinge of weather, to fwear,. * moiftnech the orain , and fo cainceth ic ; and in che dryeft Sea- fons, withthe {harp horcafte , doth fully as much offend ic: - thofe which are made of Stone , are much more noifome , bothin refpeét of the reafons before rehearfed , as alfo inchar all Scone of it felf will fear , andfo more and more corrup- ceth the grain which is harboured in it.. Lime and Haire being ofthe fame narure , cartieth the fame offences, and is in the like fore robe efchewed. Now for Mudd , Clay, or Loame , im as much as they muft ‘neceflarily be. mixe with Wood , becaufe otherwife ‘of chemfelves , they cane | not knie or *bind cogether ; and befides , tha the Clay or Loame muftbe mixr either with chope hay, chope ftraw, or -chopt Litter, they areas great breeders of Worms and Ver- mine as Wood is, nor are they defences againft Mice, but eafie ro be wrought through , and fo very unprofitable for any Hus- band or Houfe-wife to ule. Befides, they are much too hor, and - beingeicher in a clofe houfe, near the Kiln , orche back» or face of any other Chimney, they dry the Corn too fore, and make it dwindle and wicher , -fo.chat ic neither fillech che bu- fhell, nor enricheth the Liquor, but turns to-lofs every way. . The beft Garner then thic can be made, both for fafety and pro- fir, isto be made either of broken tile-flrreads, or broken bricks, cunningly and eaven laid and bound cogether with Plaifter of Paris, or our ordinary Englith Plaifter, or burne Alabafter, and then covered all over both within and without , in the bot- rom and onevery fide, ac leaft three fingers chick with Ene | - fame Plaifter, foas no brick or cile-fhread may by any means -befeen, Or come near to touch the-Corn 3 and chefe Garners you may make asbig, or as lirtle as you pleafe , according to the frame of your houfe, or place of moft convenience for the purpofe, which indeed would ever be as near che Kiln as may be, thac the aire of the fire in the dates of drying , may come untothe fame , or elfe near rhe backs or fides of Chimneies , ‘where the aire thereof may correét the extream coldnefs of the plaifter which, of all chings thac.aré bred in the earch, is che caldeft ~ The making of Cefterns, ra aye Hr yy cleanfing, and {weetning, and a whole World of other troubles Now, the belt way of making’ chefe ‘Male ‘Cefternis 5 is to make, the borcom and fides of good tyfe-fhreads fixed’ to- gether with the beft Lime and Sand, and the bottom fhaff be rafedar leaft a foor and an half higher ‘than the grou d, and at one corherin thebottom , a fine arcificial ind bo ut e o \ ; ~Sikllin Maks, as be oad, which baie outwardly ftop:,the Malefter may ak ic drain-the Ceftern dty when fhe pleafeth, and che bottom mult befo artificially leveld and contrived, chat che water may havea true defcent totnat ‘hole; and not any remain behind when itis: pengdsth 2) iv ~ Now when the yale is sus made oft rile-thard , ie you “may. do great or lictle at your pleafure : then with Lime, Hairs. - and Beafts-blood :mixed together ,.. you {hall cover the bottom: at leaft two inches thick , laying i ic level and:plain: 5” as is: before fhewed:: which done 5 you fhall aifo cover allthe fides and —topp 5 both wichin and withoue , wich the fame macter 5 at ~ leaft a good fingers thicknefs, and>the «main wallof che whole. -Geffern thall be a ‘for in chi cknefs, as well forftrengch anth -durablenefs , as other private reafons for the. holding: the grain: and water , "whofe poyfe and weight might orherwile: ‘endan- geraiweaker fubftance. “And. chus s much ¢ concerning the Malc« houfe , and chofe feveral accommodations which do belong unto the fame. ays | I will now fpeak a little in general : asi touching che, Arc , The manner ~ ski, ‘and knowledge of Malt; making 5 > ‘which I have refered pow to make ro ithe’ conclufion of this Ghapcer’; becaufe whofoever-is 1g- Malt, “norantin any of che chings before {poken of 4) cannot by any “means ever attain ro the perfection of the: mofttrue , and moft chrifty “Malt-making. To ‘beein ‘then with: the Art of ma- king - y or (as fome tearm it ) ‘melcing of Male , you, fhath firft ‘Chaving proportioned the quantiry»you mean‘to fleep , which {hould ever be anfwerable 'to the continent of your Ceftern, and. your Ceftern’ to your floors’) let sic either ‘run: down from your upper Garner into’ the Ceftern |, ot other- wife be carried intro your Ceftern , ‘as you fhall pleafe , or ‘your occafions defire 3 and rchis Barley would by all means be very clean and nearly dreft ; ; chen when your Ceftern is filled, you fhall from “le Pump or Well convey che water tito the Ceftern till all che Cor be drencht 3 andthac the warer — floatabove ic; Ifthere be any Corn chac will nor ‘fink , you: ifhall with your hand fiir it about, andweric, and°fo lec. ir reft and'covet the Ceftern; and chusfor the fpice of three nights, you fhall lec the Corn (teeped inthe water. “After the three nighrs Pg oe ; | The Exglifo Honfe-wife's — nights expired , che next morning you fhall come tothe Ce- ‘ftern and pluck out the plug or bung-ftick which ftoppeth the hole in che bottom of che Ceftern, and fo drain che water clean from - che Corn, and chis wacer you fhall by all means fave, for much light Corn and others will come forth wich this drain wa- -- cer, which is very good Swines meat , and may nor be loft — by any good Houfe-wife. Then having drained it, you fhalllec’ ~ the Ceftern drop all chac day,and in cheevening with yourfhovel you fhall empty the Corn from che Ceftern unro the Malc- floor , and when allis ouc , and the Ceftern cleanfed, you . ~“fhall fay all che wec Corn onagreatheap, round orlomg,and — flac on the Top, and the chicknefs of chis heap fhalt be anfwer-_ able to the feafon of che year s for if che weather be extream cold ,: chen che heap fhall be made very thick, as three orfour — foot,or more, acccording tothe quantity of che grain: but if the weather be temperareand warm’, then fhallthe heapbe made — chinner,as cwe foot,a foot and a half,or one foot,accordingrothe — quantity of che Grain. And this heap is called of Malcfters aCouch or bed of raw Male. eer | Pa _ Inthis Couch, you fhalf fer the Corn lye three nights more — v without ftirring , and after the expiration of the chree nights , you fhalliook upon ic, and if you find char ic beginnech but cofprout, ( which is called coming of Male ) though it be never fo little , as but the very whiceend ofthe fprouc peep- ° ing our, ( foit beinrhe outward part of the: heap or couch ) you (hall chen break open the conch, and in the middeft where che Corn lay neareft , you fhall find the fprout or Corn of a greater largenefs: chen with your fhovel you fhall curn al | the outward pare of the couch inward , and rhe inward our- ward , aud make ic acche leaftchreeor four cimesas big as it was at che firft, and fo let ic be all char day and night, and che next day you fhall wich your fhovel curn the whole heap o- ver again, increafing che largnefs, and making -ic of one in-. different thicknef$ over all the floor , that is to fay, mot a- pove a handful chick at the moft, nor failing after for the — fpace of fourreen dayes, which doth make up ‘fullin all’ three weeks, teturn ir alf over cwice or thrice aday , according co the. feafon ofthe weather, for if ibe: warm, the Male a | curned: a i +S Hl a * ane iy St : ; "i « J ee pipe were so JondicVesce). of llaaaede om ie =) Gs ey oar att od » a + ee: 5 i des" = t iit | . % 3 j y eee : a etry al ee e es ; ae _ der Weevel , Worms, and Vermine , which do deftroy che Oraine 4 rete then ree ic over in a fine Sive , and if any of the malt:be un- ~ cleanfed, then rub ir agdin:inco rhe Sivecill icbe pure , and che rubbings will arife’on the top of the Sive ,» which you may caft off ac pleafure ; and ‘borh eae from the’ Sive. ; pie ; a ; an ae eae = \. J = a sd id _ 7. , aan oe ® Fas me 'y ‘ a woe € ‘ et t 5 fea Po ee EF Hi : e ES - si oS i. es as * ig and che Chaff, .and Duft which: cometh from che witnowings ~ fhouldbe fafe kepr ; for they are’ very good Swinesmear; and 7 feed well, mixt eithenwirh Whey or Swillings ¢ And ehusafter che maltiis ree"d, you fhall'eicher fackic up for efpecial ufe,or put We ed it intoa well cleanfedGarner,where ic may lye cill here be occa- _ ‘fion foriexpence. ~ Mee Neate eam _.. “Now, there be certainvObfervations in che making of Male, _ | pWhich I'tiay by ho means omit y for thoitgh divers opinionsdo diverfly argue chem, yer, as nearas.L-can, Iswillreconcilethem to that truch, which is moft confonanc'to reafon, and the rule of fo= ‘ nefivand éqmahityess co) pop am MOR Ta oe meray Firft, ‘there: is a-difference in mens opinions, asrouching the conftane time for the mellowing and making of che Male; that is from the firft freeping untill che cime of drying ‘eer fore will allow ‘borh' Fat and Floor ‘hardly a! fortnigbr fome a fortnight, and'two or three dayes, and do give this rea- _ fon | Y Nake wore kba ys |. fo Bayete } Firft, they fay, ic makes the Corn fook whiter and brigh- ret, ‘and doth noc ger fo much the fulling and’ foulnefsof .. the floor’, “as that’ which lyeth three weeks, which makesica . -agteat deal more beautifull ,°and fo mote: faleable. Next, it~ . , dothnorcome, orfhoot out fo much fprout , as thac whith lyetha longer time’, ‘and fo'ptefervech more‘hearc in the grain, makes it bol’d and fuller , and fo confequently more full of fub- _ farce; and. able to biake,more of a little, chan che orher.of much . more: OY ab DIS 1624 SHV sats Opens ees ; °° Thefe reafons are xood in’ thew , burtioe in fubfantial cruch ¢ for Caithough I confefs thac Corn which lyéch feat time on the floor, muft be*the whiceft atid’ brighteft.) yee chat which _ Wanterh ‘any of the due time, can neicher'tipen, mellow, nor cometo true perfection , and: lefsothan:chree weeks “cannor ripers Barley’: for dookwhat'riméichath ro fwelbvand:{prout, io mult have fulltime time co flourifhy and as much time to des cay, now-in lefs thanva week ir cannétdo the firt} and:fo ih - aweek the feconds and in another week therchirds :forhatin lefs:chanthree. weeks a mancannot make perfect Male, “Again 5 Iconfefy sthac male whieh hachocheteatt Come, ‘mufthave rhe greace(t ‘Kernel *, ‘and’ for be ‘moft-fubAancial 3) yer) the be: 7; ( 2a oat * Mee 3 ti ie san one e 1 ie ee sm aie’ eaas : ee ‘ x ‘os ‘Books, Skill in Malt, Z. — fia ‘ : +3 i . vethich pucceth noc out his full {prour,, but bach chac moifture ‘Cyrith coo much halt) driven in which fhould be expelled, can never be Male of any fong lafting , or proficable for indu- rance, becaufeit hachfo much moift fubftance as doth make it both ape co. corrupt and breed worms,-in moft great abun- dance. Icismoft crue, chacrhis hafty made Malcis faireftto the eye, and will fooneft be vented inche market ; and being {pent as foon as-ic is bought , lictle or no fofs is to.be per ‘ceived ; yet ific be kept three or four months, or Jonger ( un- lefs che:place where ic 1s kept , belikea hot-houfe ) ic will be fo dank and.zive again , chat tc will be lictle beccer chan raw Malt, and fo good for no fervice, without a fecond dry- ing. Cue | TAR Ae Vises eit gh Hl - ““Befides, Malcchar is noc fuffered co {prout tothe full kind- fy, but is ftopc as foon as ic begins co peep, much of that Male cannot come at all; for che moifteft grains do. fprour firft, andthe hardeft arelonger in breaking the husk ; now, if you ~ ftop the grain on che firlt {proucs,and not give all leifure to come ‘one after another, you fhall have half Male and half Barley, and that isgood for nothing but Hens,and Hoggs trough... So that co conclude , lefs than three weeks you cannot hayeco make good and perfe& Malr. 4 ae ct Nexc, chereisa difference in the turning of the Malt , for fome (and thofe be the moft Men-malcfters whacfoever ) turn all cheir Male. with che fhovel , and fay ie is more eafie, more fpeedy, and difparchech. more in an hour, than any. other ~ way doth in chree ; and ic is very crue, yet icfcatrerech much behind uncurn’d, and commonly chat which was undermoft it leaveth undermoft Rill , and fo by fome coming too much, ~ and others not coming acall, che Malc is oft muchimperfect , and the old {aying made good, that too mach hafte maketh waffe. Now, there are others (and they are for che-moft parc Women “Malcfters ) which turn alf wich che band, and chat is the beft , fafeft, and moft cercain way-; for there is noc.a grain which the hand doth not remove , and curnover and over , and layes every feveral heap or row’ of fuch an even and juft thicknefs., and che Male both equally commeth. , and eaqually feafonerh covether, withouc defeét or alceration ; and though he _ chat : N 3 een es | hath . wich Husbandmen in the Market , then you may be well affu- red, chat this grain can never come nor fprout equally coges again : and thus as ic commerh and fproureth , fo gather it keep, the other ftillin a chick heap till all be fproured. Now ‘ laftly obferve , thac if your Male be hard to fprouc or come, \ os eae ee . - . x p = if tn’ "€ oy . , | Bs y 3 ag - Soa | ‘gehaeee ‘s __ yerlids, or fuch like ftuff, the warmch whereof will make it come: - ‘preféncly; which once perceived, chen forchwich uncloachic,and 2 _ orderic as‘aforefaid in all points. And-chus much for che Arc. ~ Order,Skilland Cunning,belonging co Malemaking: - Now, as touching che making of Oats into Malt, whichisaO® Oatemeal. — _ thing of general ule, in many parts of this Kingdome where Bar- pats ley is {catce,as in Chefhire, Lancafhires much of Darbifhire, Dee - von{pire, Cornwall, and the hike; che Arcand Skill is‘all one with. that of Barley, nor isthére any variation or change of work,-but one and chefame order ftill co'be obferved ; only {by reafon char. - Oats aremore {wift in {prouting , andaprco clutter, ball, and hang together by the length of che fprout,than Barley is,cherefore you muft not fail bur curnrhem oftner chan Barley, and.inche turning be careful to curn all and not leave any unmoved. Laftly, Son shetee need tefs of the: floor than. Barley will ;-for in a forte night, or fortnight andcwoor chree dayes,you may make very - good and perfect Oar-male. But becaufe Ihave a great deal more - to fpeak parcicularly of Oats in che next Chaprer,! will here con- ~ clude this, and advife every skilful Houfewife to joyn with mine __- obfervations., her or’n cryed expetience 5:and no doube but fhe thalf find both profit and facisfations ¢ 9b oon « Of the excellency of Oats,and the many fingular vertues and fe of 8 themsin a Family. - Bee: (e Ats, alchough they are of all manner ofgrain the cheapeft W becaufe of their generalicy , beingagrain of chac goodnefs and hirdnefs, chae ic will grow in .any foil: whacfoever, -be it never forrich, or never fo poor,as if nature had made ic the onely loving companion and true friend ro’ mankind ; yer itisa grain of that finoularicy for che multiplicity of vercues, and neceflary ufes for the {uftenance and fupporc of the Family, that not any other grain is co be’ compared with: ic ; forif any other have equal yercue, yet ichach nor equal value, and if not equal value, 7 we : | Negedn chen MN Oe etek a i 3 i ie, a 7 te ee ¥ “« » - J + ; s ¥ ay? 4 . * I ra vertu OF Caccel and Creatures without doors; and firftco begin withthe — 4 cl drink whichare leftupon che grain, you fhall fuffer ic there to flay bur an hour, or a lictle betcer , and chen drain ir all: ~ offalfo; which done , putit into che Lead wich the former ~ Hops, and boyl che other alfo, then clear ic up fromthe Hops and cover it very clofe , till your firft Beer be Tunned, and - -then, asbefore, put it alfotobarm, and foun ic upalfo in Dell fmiatier veffels 5 and of this fecond Beer you fhall noc draw ‘ above one Hogfhead to chree of che betcer. Now there be di- vers other wayes and Obfervations , for che brewing of ordinary Beer; bur none fo good, fo eafie,fo ready and quickly performed, | ~ asthis before thewed ; neither will any beer laft longer, or ripen - fooner, for it may be drunk ac a forenight’s age, and will laft as longandlively, ae , Now for the brewing of the beft March-Beer; you fhalfl al- Of brewing . ~ fow toa Hogthead thereof, a quarter of the beft Male well the beft. march: ground ; chen you fhall cakea Peck of Peafe, half apeck of °° -. Whear, and halfa peck of Oats, and grind chem all very well together, andchen mixchem with your Malt 5 which done, you fhall in all points brew chis Beer , as you did the former _ ordinary Beer , only you fhall allow a pound and a half of - ‘Hops tothis one Hogthead : and whereas before you. drew bur _ wo forts of beer, fo now you fhalldraw chree ; chat is, a Hog{- head of che beft, and a Hog(head of che fecond, and half a Hog f= ee of fmall beer , without any augmentation ef Hops or Male. ~ This March Bear would be brewed inthe month of March, ot Apriland fhould (if it have right ) havea whole year co tipen’ in: it will faft cwo 5 three,or four years, if ic lie coolsand endure ~ the drawing tothe laft drop, though with never fo much lei- fure. Now for the brewing of ftrone Ale , becanfeicis drink of - - ne fuch long lafting as beer is , therefore you half brew lels quantity at atime thereof , as two bufhels of Northern mea- fure ( which is four bufhels, or half a quarter in the South ) ata brewing and not above , which will make fourteen gal- fons of the beft Ale. Now for the mafhing and ordering of ic ~~ in che mafh-fac , ic willnot differ any ching from of yet che beft Brewers chereof will allow. co fourreen gallo ___The Buglifo Houf-wift's beer: as for Hops , although fome ufe not co put if 3 of Ale agood efpen full of Hops and no more » yee bela 1 you put in your Hops ,- as foon as you cake ic fromehe Grains, © you fhall puc icinto a veflel, and changeics or blink ic, in chis manner: pucinco che wore a handfull of | Oak-boughs, anda pewrer-dith, and let them lye rherein rill che wort look a. lictle paler than ic did at che fir’, and chen prefently take out the dith and che leaves,and then boyl it a full hour withthe hops, ~ as aforefaid , andrhen cleanfe it, and fecicin veflels to.cooks when it is milk-warm having fer your barmto rife wich fome {weer worr,then pur all into the guile-far,and as foon as It pleth, = with a dith or bowl beat itin,and fo keep ic with continual beac- - -inga day and a night at leaftyind after cun ic. Fromehis Ale you ~ “may alfo draw half fo much very good middle Ale, anda third Brewing of bottle Ale at all from Brewing of rong Ale , only ic-muft be drawn “~ pare very good {mall Ale, - Lares aes): Saybia) Touching the brewing of Bottle-Ale, ic differeth nothing ina larger proportion , as at leaft twency gallons. of halfa — quarcer ;"and when it comes tobe changed, you fall blink it ( as was before fhewed ) more by much thin was the ftrong Ale, foric mutt’ be.pretty andTharp , which giverhehe lifeand doicknefs co the Ale: and when youtunic, you fhall pucic intoround bottles with narrow mouths, and chen foppingthem " - clofe with cork,fer them in a cold Cellar up co che wafte infand,, and befure that the corks be faft ried in with ftrong pack-thtead , ~~ for fear of rifing our,or caking vent, which is the uecet-fpoil of the” Of making Ale. * ! raat aN Po f Now for che fmall drink ariGng from the bortle-Ale , or any other Beer er Ale whatfoever, if youkeep it after it 1s blink’d and boyled in a clofe veffel , and then put 1t tobarm =. every mornings you havé occafion'to ufe ic, the drink will drink a oreat deal the frefher, and be much more lively in. afte.” o ; Mok ae e : e ; 7 i # “ As for the making of Perry and Cider, which aredrink _ ="4 Perry or Cider : pe © ies 4 a ideF muchufed in che Welt parts , and other Couneries well fo- red with fruic in chis Kingdome 5 you fhall know thac — he r your — te 2 ee ~~ ) iF oa TS ae cae ; > : Saas ae Book 2. — Skillin Brewing and Baking, AB5E : pn agen ee sdieainadicmsdbeamngiehaiia Sea . zi A ee Tt ene ee _- your Perry is made of Pears only, and your Cider of Apples ; * and for the manner of making chereof, ic is done afcer one ~ fafhion , that isto fay + After your Pears and Apples are well ~ pick’d from the ftalks , rotrennefs, and all manner of other - filch, ‘you fhaf! puc them through che Pref mill , which is made with a Mil-ftone running round ima Circle, unde? which you “Shall crufh: your’ Pears or Apples, and then ftraining them ‘through a bag of hair-cloth, cun up the fame, ses irhathbeen — 2 coy fetled ) into Hogfheads, Barrels, and other clofe vef- Pelgiies (oy) 3 | | ‘Now after you have preft all, you fhall fave chat which is: “within the hair-cloth bag , and putting ic inro feverall vef- -fels, put a pretty quanticy of Water thereunto, and after it hath ftood a day ortwo , and hath been well ftirred cogecher -prefsit alfo overagain, for this will make afmall Perry or Cider, and muft be fpent firft.. Now of your beft Cider , chat which you make of your Summer or fweer fruic, you fhall call Summer or fweet Cider, or Perry, and that you fhalf ~~ {pend firft alfos and that which you make of the Winter, and hard fruic’, you fhall call Winter, and fowre Cider, or 7 chal you may fpend laft, for ic will endure the lon- Cit. ‘ ~ Thus afcer our Englith Houfe-wife is experienc’d in the brew- F ial ing of chefe feveral drinks, fhe fhallthen look inro her Bake. OF Baking. houfe, and tothe makirig’of all forcs of bread , either for mafters, fervants, or hinds,and co the ordering and compounding of the meal for each feveral ufe. 9 oe To fpeak then firt for meals of bread , they are either Ordring © fimple or compound ; fimple-, as Wheat , and Rye , or com- pound as Rye.and Wheat mixttogether, or Rye, Whear, and Barley mixt together ; and of thefe che oldeft meal is ever the beft, and yieldech moft, ‘foir befweetr, and untainted $ for the prefervation whereof ,i¢ is méet chat your cleanfe your meal well from che bran, and then keep ic in fweer vef- ia, A OTB. sake nn) edie AA alee sa ee ~) Now for’ the -bakine bread'of your fimple’ ‘meals’ , your Baking Man- _ Cie beftand principal! brea d°is Manchet , which’ you fhalf bake in ch¢ts this Ry: / eS 7 ~The Englifh He | uf-wifés, Book 2, 4s ie this manner: Firft, your meal being ground upon the black ftones » ifit be poffible , which makes the whiceft flower, and boulted through the fineft boulcing cloth, you fhall puc ic intoaclean Kimnel, and opening che flower hollow ih che — midft, put inco it of che beft Ale-barm , che quancicy of three pints co a buthel of Meal, and-fome fale tofeafon it with; then puc in your Liquor reafonable warm , and Knead it very wellrogether wich bothyour hands, and through the brake, or _ for want thereof, foldicin-a cloth , and’ with’ your feer tread ica good {pace cogecher , then letting it lye an hour or — thereabouts co fwel, cake it forch and mould it into Man- chers round and flac , fcotch them abour che wafteto oive ic leave co rife , and prick ic wich your knife in the Top, and fo put ic into che Oven , and bake ic wich a centle — heat. . . To bake che beft cheat bread, which is alfo. fimple of Wheat | | . only , you fhall, after your meal is dreft and boulted through amore. coorfe boulter chan was ufed for your Manchets, and puc alfointoaclean Tub, Trough, or Kimnel, take a fowre Leaven; thatis., apiece of fuch like Leaven faved froma for- mer batch, and well filled withfalc 5 and folaidup to fowres — and this fowre Leaven you fhall break into fmall pieces into’ warm water , and then ftrain ic, which done, make a deep hol- low hole, as was before faid, inthe midit of your flower,and — , therein pour your ftrained Liquor ; then with. your hand .~ mix fome part ofthe flower cherewich 5 till the Liquor be as. chick as a Pancake batter, chen cover ic allover with meal, and fo let ic lye all chac night, che nexe morning ftir it, and — all che reftofehe Meal- well cogecher , and with a little more warm wacer, barm, and falc ro feafon it with, bringic. to a perfect Leaven » ftiff.and firm; then knead-ic,.breakir, and- ‘tread it, as was before faid in che Manchers:, and fo mould ie up. in reafonable big Loaves, and then bake ie with an in- _ different good heat: and thus according to thefé rwo'exam- ples before fhewed,you may bake any Leavened or unleavened bread whatfoever , whether ic be‘fimple Corn, as Wheat opRye of itfelf ; or compound Grain, as Wheat and Rye,or Wheat and Pi, een | x ae Barleys. sich f, ee ee he Tah eg eet LS ae i aoe Re Book 2, Skillin Brewing and Baking. 187 Barley, or Rye and Barley, or any other mixt white Corn, only _ _becaufe Ryeisa little Rronger Grain chan Wheat, ic fhallbe good for you,» to put your wateraliccle horcer than you did to your Whear. - . | ” For: your brown: bread , or bread for-your hinde-fervants, - which is the: eoorfelt bread for man’s. ufe, you fhillrake of | Barley two buthels, of Peafe two pecks, of Wheac orRye a ~ peck, a peck of Male : chefe you fhall grind all cogether , and drefs ic through a Meal-Sive , chen putting icinto a fowre trough, fer Liquor on the fire, and when it boyls , fet one put “in the water, and another wich a math rudder ftir fome of the flower wichir, afteric hach been feafoned with Salt, and fo fec ic be tillthe nexe day, and then putting tothe reft of the flower, work ic up into ftiff Leaven, then mouldic, and bake irinco great Loaves, wich a very ftrong heat; now if your trough be noc fowre enough to fowre your Leaven , chen you fhall either lec ic be longer in the trough , or elfe take the help of a fowre Leaven wich your boyling warer ; for you muftunderftand, chac the hoccer your Liquor is , che lefs will the fmell or ranknefs of che Peafe be perceived, And chus much for the baking of any kind of bread , which our enetith Houfe-wife fhall have occafion to ufe for the mainrenance of her family. ; Ks for the general Obfervarion to be refpected in the Brew-houfe, ot Bake-houle, they bethefe: Firft, chat your Brew-houfe be feared in fo convenient a parc of the houfe, thac che fmoke may not annoy your other more privace- Rooms $ then, that your furnace be made clofe and hollow for faving fewel, and wich a venc for the paffage of {moke, lef \ “it caint your Liquor; chen that you preferr a Copper before a Lead ; next, that your Mafh-fac be ever neareftro your Lead, your Cooler, and adjoyning to them all, feveral clean rubs co your cooler nearer your Mafh-far, and your Guil-fat under receive your Worts and Liquors: chen in your. Bake-houfe, _ you fhalf have a fair boulting-houfe, withlarge pipesto boule — Meal in, fair croughs co lay Leavenin , and {weer fafes to te- ceive your bran; you fhall have Boulters , Searfes, Ranges , and Meal-fives of all forts, both fine-and coorfe; you fhail Ras | Jave. 26: “ “eo ” t f \ ‘ 27 e ~ » ; * ee ne ete oer . Saal iis h ave fair Tables to mouldon, large Gvens co bake in, thefoalg chereof, rather of one or two incigg ftones, than ofsmany bricks, — and the mouch made narrow, fquare, and eafie to beclofe cove- red; as for your peels, cole-rakesy maukins, andfuchlike, chough they be neceflary, yet chey are of fuch general -ufe they need no further Relation. And thus much for a full facis- : faétion co all the Husbands and Houfe-wives of this ce ‘Kingdome, rouching Brewing; Bakingyand = all whatfoever ielfe appetcainechto either of their Offices. . 35a a pa 9 f Bi : nin ‘¢- CARH AAP Oe. dh ORG cdi co re $ ‘ pf. ¥ ; - oJ iw SS The End of the Englifo Houfe-wife. — Sr s ey Aber os ee avis . oh ae a