THE 
 
 ’ Complete Family-Piece 
 
 AND, 
 
 Country Gentleman, and Farmer’s 
 
 BEST GUIDE 
 
 In Three PARTS. V, 
 
 - - \ - * _ , 
 
 PART I. Cbntaming, 
 
 A very choice and valuable COLLECTION of above 
 
 One Tboufand well-experienced Practical Family-RECEIPTS in Phyfick 
 and Surgery ; Cookery, Pfijiry at\&'Confeflionary, with a complete Bill of 
 Fare for every Month in the Year, arid InjlruEiiom for placing the Difhes on 
 a Table ; for Pickling and Preserving all Sorts of Fruits, Tongues, Hams, See. 
 for Dijiilling and Fermenting of all Compound, Simple Waters and Spirits j 
 for making Mum, Cyder and Perry, Mead and Metheglin ; and for making 
 and preferving all Sorts of excellent Englijh Wines $ with good and ufefol 
 JnjlruEiions for Brewing fine, ftrong, good, wholefome and palatable Drinks, 
 as Beers, Ales, Sec. in/mail (Quantities, and at eafy Kates, for the Ufe of all 
 private Families ; with divers other ufeful and valuable Receipts interfperfed 
 t^tough the Whole, particularly Dr. Mead's for the Cure of the Bite of a 
 Mali JQog : Many of which were never before Printed, and the others expe- 
 rimcntaS|r taken from the latelt and very beft Authorities ; and being all 
 regularly digefted under their proper Head's, are divided into fix different 
 Chapters. p , T , n . Containing, 
 
 I •Full Inftruftionsto be Jferved in HUNTJNG.COURSING 
 
 SETTING and SHOOTINQ ; with an Account of the feveral Kinds of 
 DOGS necefiary for thafe Divcrfions, and RECEIPTS for the Cure of 
 all common Diftempers to which they are liable $ as alfo Receipts for the 
 Cleaning and Preferving of Boots, Fire-Arms, Sec. 
 
 II. Cautions, Rules and Directions to be taken and oblervei 
 
 in FISHING ; with the Manner of making and preferving of Rods 
 Lines, Floats, Artificial Flies, Scc. and for chufing and prefervine feveral 
 Sorts of curious BAITS. * 
 
 III. A full and complete Kalender of all Work neceffary 
 to be done in the FRUIT, FLOWER, and KITCHEN GARDENS 
 GREEN-HOUSE, &c. with the PRODUCE of each, in every Month 
 throughout the whole Year. 
 
 PART III. Containing, 
 
 Practical Rules, and Methods, for the Improving of 
 
 LAND, and Managing a FARM in all its Branches ; with feveral curious 
 Receipts for Brining, Liming and preparing Wheat, Barley, Oats, See. for 
 Sowing ; excellent Receipts for deftroying of Moles, Rats and Mice : a great 
 Number of choice RECEIPTS for the Cure of all common Diftempers in¬ 
 cident to all Sorts of CATTLE ; Directions for Painting $ InftruCtions 
 for keeping Bees, Tame Rabbits, and Pidgeons ; and a complete Kalender 
 of all Bufinefs neceffary to be done in the FIELD, YARD, &c. by the 
 Farmer, in every Month throughout the Year. 
 
 With a complete Alphabetical INDEX to each PA RT. 
 
 The SECOND EDITION Improved. ' 
 
 L 0 N D 0 N : Printed for A. Bettefworth and C. Hitch ; C. Rivington ; 
 
 S% Birt j Longman j and J . Clarke in Duck-Lane, jyjy, 
 
 ( Price bou»d 3 s, 6 d.) 
 

 #* > 
 
 W •- 
 
 1 
 
 ,^-f ■ 
 
 r 
 
 "T 
 
 cj L.1 Li 
 
 i - ■. 
 
 -t ■ 
 
 • ■' f 
 
 . , f r 
 
 .... k —. • • -■* ■atni.'i yv »t . 
 
 Air L .■ • ii V ; . . :*i ; , . ‘ ‘A 
 
 ■* t V » X • 
 
 - ■’ ' i - • *• ‘ ' v 
 
 .. ityi »L-v . ,i <. i ! .s* > • 
 
 . 
 
 cl ir - . 1 ,<j i : < f • • f ..v t Lxr .’if • < t cr :> • ' • .>t « 
 
 ,1:; V "V • 11 - •: , ,.)l ;• ’ ?»1“ ,•> . ’V..v. -j .i’i . K. ,:v *t\ 
 
 ■ ‘ '■• i .< ■' • r • ' • 
 
 v. i; - U *' ■ : 
 
 ms. 
 
 ii if" 
 
 :t -ic*. i.v; i. 
 
 , r .'L tfivii/ .U 
 
 • . . t ; t 0 >. AS f .ii i:» L..: 
 
 •' •; 'vfj-fv id if -• >i t 1 •:/ ; - J 'OU'i • ' ''S ' 1 
 
 - » . m/iT ■ ./ \ r i i ^ . _tv. _ • . 
 
 vyiTT 
 
 M SltfJ . If’t ir FHIllL. - : ,5 1 L jV..r i •. v-n.,r . :i 
 
 »* - ' .j-i '•!} sc . ‘ j . ‘ ii 1 ’ v <•: -.tj . !, I r :t;uj 
 
 7 ,. . 
 
 •• . « 
 
 V *• ’ : •*» - 
 
 I -• 
 
 
 * • v ■ ’ * - r 
 
 . * . ... 
 
 . V 
 
 .c. 1 
 
 ' ' ' ' * /; '• r • *' 
 
 L-'fi: v- fifmiy i - a /.'o; i ,t. . <• r. ..o? 
 
 i. . .*.• \~rij i ,<bra \i li J . . V r. ,- u L: v- S ;i 
 
 ' * 4 » r > 
 
 - . i .,J L-j ;. • . ; 
 
 ■ -.i :;u'. 
 
 ■ ■ - . ! • ' 
 
 L-- ' 
 
 t ’ 
 
 .:1W - 
 
 ^ * - ■* 
 
 > 
 
 . 
 
 < • 
 
 ' ’ '’ l I - : J •- . V. , . . IvJi .• V ; ; 
 
 ; • - V-** - i*-- - • » • - s. • I.i \ .: . t -... v ' . 
 
 7 L i” 'ct‘ 7 '-':;v - 7 ^ 
 
 
 ■ f a • .■ r; .. o.. 
 
(iii) 
 
 THE 
 
 P R E FAC E- 
 
 }!,'•) 3 ; • ; •] f, rt * r > f. • r * ; t • • . iii 
 
 Shall only fay, by way of Preface to this 
 Work, that the great Demand for the 
 firft Impreffion has occafion’d its being 
 reprinted > that it is very much impro¬ 
 ved j and that the following Receipts, 
 Rules, Methods, Obfervations, and Inftrudtions, 
 were collected by feveral very eminent and ingenious 
 Gentlemen, who knowing the Goodnefs of them by 
 long Experience, and that the publifhing of them 
 muft be of infinite Service to all private Families, 
 added many of their own not inferior to the belt of 
 them; which done, they were put into the Hands 
 of a very worthy Gentleman, who took on himfelf 
 with great Pleafure and Satisfaction the Trouble of 
 regularly digefting the whole into order for Publicati¬ 
 on ; nor herein did he rely on his own Judgment, for 
 when the Book was ready to be fetu to the Prefs, 
 
 , .. . ..y A v every 
 
iv The PREFACE. 
 
 every Chapter was put into the Hands of different 
 Gentlemen, well' skill’d in each Art, who carefully 
 revifed, and made fuch Amendments to them as 
 each judged proper; fo that by this Means, every 
 Gentlemen will be furnifh’d with what is thought 
 very fufficient for the true Knowledge of every thing 
 mentioned herein, in a very clear and concife Man¬ 
 ner] and, befides the Advantage* of having many 
 very curious Receipts, and other ufeful and necefl'ary 
 Things never before publifh’d, they will be freed 
 from the great Charge of gathering together many 
 Volumes. 
 
 And becaufe this Book fliould not be laid afide 
 on Account of any one Receipt’s not fully an- 
 fwering the Intent of the Perfon making ufe of the 
 fame,. I mull adyife the Reader* that if he fhould 
 make any one Thing from a Receipt out of this Book 
 which does not juft anfwer his End, to take but pro¬ 
 per Notice, and it will be an eafy Matter to rectify 
 it to his Mind the fecond Time of ufing ; for though 
 the greateft Part of the following Colledfion of Re¬ 
 ceipts were either purchafed at a very great Expence 
 from their original Authors, or given by very emi¬ 
 nent Phyficians, and others eminent in their Pro- 
 feffions, to their particular Friends and Acquain¬ 
 tance, and have been long pradtifed with good Suc- 
 cefs in many great and noble Families, yet it can¬ 
 not be fuppofed that every Receipt, either in Phy- 
 fick, or Diftilling, or Cookery, &V. can fuit every 
 one’s Conftitution, or Palate; and therefore I fay, 
 when it fo happens, it may be eafily amended. 
 
 But before I {hew what is contained in the follow¬ 
 ing Collection, I muft beg Leave to obferve, that 
 the Neceflit-y there is for a Book of this Kind is 
 
 obvious 
 
V 
 
 'He PREFACE. 
 
 obvious to every one who does but confider how 
 many P'amilies there are in this Kingdom that live 
 fo remote from Phyficians, nay, even Surgeons and 
 Apothecaries, as makes it impofiible to have their 
 Advice ; and as there are many pious and charita¬ 
 ble Gentlewomen in the Country that are bleffed 
 with Riches, and make it almoft their conftant 
 Bulinefs and Study to prepare and give Phylick 
 to the Pbor, for almoft all Diftempers, and would 
 enlarge their Bounty had they proper Receipts y 
 and as there are doubtlefs many more who would 
 be as willing, had they alfo proper Receipts and 
 Inftrudtions for the making and preparing Phyfick 
 for that Purpofe; I fay, in all fuch Cafes, there 
 cannot be a more ufeful Book than this j the firft 
 Chapter of which gives you fuch a Number of molt 
 excellent and well-experienced practical Family- 
 Receipts, that there will be found one or more for 
 almoft every Diftemper a human Body is liable to: 
 In the fame Chapter you will find likewife many 
 curious Receipts in Surgery, for the making feveral 
 molt excellent ftrengthning Plaifters, and divers Sorts 
 of the molt noted and beft Salves, Ointments, and 
 Powders; and to what, green Wounds, Ulcers, 
 &c. each is necefiary and fit to be applied; by the 
 Help of which, it is to be hoped, many Sores, 
 Sprains, isc. may be effectually cured without 
 the Afliftance of a Surgeon (even fuppofing you had 
 a good one near at Hand) and that at a very fmall 
 Expence : And laftly, you have alfo in this Chap¬ 
 ter feveral very choice Receipts for the making of 
 Balfams, Conferves, and Syrups. 
 
 And then for fuch good Houfewives and Oeco- 
 nomifts as would have their Food dreffed in good 
 Order and in a neat clean Manner, (as doubtlefs 
 
 A 3 every 
 
VI 
 
 The P R E FA C E. 
 
 every one would) or would now and then make any 
 fine Puffs, Cakes, Bifcuits, or indeed any thing in 
 the Way of Paltry or Confectionary, you have 
 in the fecond Chapter many curious Receipts for 
 drefiing almoft any Difh, either of Fifh, Flefh or 
 Fowl ; and likewife for making all Sorts of Pies, 
 Parties, Puffs, Cakes, Bifcuits, Marmalades, and 
 Jellies: And you have alfo in the fame Chapter, a 
 complete Bill of Fare for every Month in the Year; 
 with InftruCtions for placing your Dirties on the 
 T able. 
 
 The Third Chapter contains many excellent 
 Receipts for Pickling and Preferving of all Sorts 
 of Fruits, Tongues, Hams, &e. which will, no 
 doubt, be found very beneficial to all private Fa¬ 
 milies, in as much as by the Help of this Chapter, 
 they may have all thofe Things in good Order 
 throughout the Year. 
 
 Whereas the Art of Diftilling is brought to great 
 Perfection in this Kingdom, and many curious Cor¬ 
 dial Waters, for the Prefervation of Health, are 
 drawn oft’ this Way, and by Fermentation ; which 
 are certainly very ufeful in all private Families, who 
 may at a fmall Expence, buy a cold Still or A- 
 lembick, which will laft many Years, we have in 
 the Fourth Chapter inferted a great Number of the 
 beft and moft approved Receipts in Being for the 
 Diftilling and Fermenting of all Compound, Sim¬ 
 ple Waters and Spirits, by the Help of which they 
 will have all thofe Things in excellent Order, and 
 at a moft furprifing eafy and cheap Rate. 
 
 And whereas the People of England are daily 
 coming into a line Notion of making their own 
 
 Wines, 
 
 k r 
 
vn 
 
 ?be PREFACE. 
 
 Wines, &c. which, if they know the Ingredients to 
 be good, are doubtlefs much wholfomer and cheaper 
 than Wines made abroad ; for thefe, I fay, we have 
 in the Fifth Chapter, inferted many fine Receipts for 
 the making of Mum, Cyder, and Perry, Mead, and 
 Metheglin ; and for making and preferving all Sorts 
 of Englijh Wines. 
 
 Many private Families being often at a Lofs to 
 know how to chufe Malt, &c. and how to brew 
 and preferve good, wholfome, and palatable Beers, 
 Ales, &c. and for that Reafon are at a great Ex¬ 
 pence to purchafe them of Brewers, which perhaps 
 is not half fo good and wholfome as they might brew 
 themfelves at a much lefs Expence; we have, in the 
 Sixth Chapter, Ihewn you how to know good 
 Malt; which are the bell Waters to be ufed in 
 Brewing ; the bell Way to brew good Beer, Ale, 
 and Small Beer ; to brew fine Oftober Beer ; and 
 to brew entire Small Beer ; as likewife the Me¬ 
 thods to be ufed to know good Hops, and the Ufe 
 of them ; the preventing Malt Liquors from Foxing, 
 i' e. growing ropy or four ; the working Beers and 
 Ales; the cleanfing of Casks; the Strength and Age 
 of Malt Liquors; and the Profit and Advantage ari¬ 
 sing from Brewing in your own private Families. 
 
 As Hunting, izfc. is a noble Exercife, and what 
 moll Country Gentlemen take great Delight in - 9 
 for the Benefit and Advantage therefore of fuch Gen-. 
 tlemen who retire from Bulinefs to live in the Coun¬ 
 try, and for young Beginners, is the Firll Chapter 
 of the Second Part inferted, which gives you full 
 Inllruclions to be obferved in Hunting and Coup¬ 
 ling : It alio contains Inltrudtions to be obferved in 
 Setting and Shooting; with an Account of the fc- 
 
 veral 
 
viii* The P R E F A C E. 
 
 veral Kinds of Dogs necefl’ary for thole Diver lions :• 
 Directions for training up a Setting Dog : Instruc¬ 
 tions for making Shot of ail Sizes: Receipts for the 
 Cure of all common Diftempers to which Dogs 
 are liable ; and alfo Receipts for the cleaning and 
 preferving of Boots, Fire-Arms, CsY. 
 
 The fecond Chapter is inferted for the fame Ufe 
 as the former, and contains Cautions, Rules, and 
 Directions to be taken and obferved in t ifhing y 
 with the Manner of making Rods, Lines, Floats* 
 Artificial Flies, &c. and for chufing and preferving 
 feveral Sorts of curious live and other Baits. 
 
 And in the Third Chapter, for the Benefit of all 
 who live in the Country, we have extracted from 
 the lateft and moll approved Authors, and fuch as 
 by PraCtice have been found to be juft, a full and 
 complete Kalender of all Work neceflary to be 
 done in the Fruit, Flower, and Kitchen Gardens, 
 Green-Houfe, &c. with the Produce of each, in 
 every Month throughout the whole Year. 
 
 PART III. is defigned purely for the Benefit 
 and Advantage of the Farmer, and contains feve¬ 
 ral new Improvements in Husbandry, as well as 
 others colleCfed from the very belt Authors: You 
 have here, Practical Rules and Methods for the im¬ 
 proving of Land, and managing a Farm in all its 
 •Branches; with feveral curious Receipts for the 
 Brining, Liming, and preparing Wheat, Barley, 
 Oats, tztc. for Sowing; excellent Receipts for the 
 deftroying Rats and Mice ; a great Number of the 
 ehotceft and belt Receipts for the Cure of all com¬ 
 mon EJiftempers incident to all Sorts of Cattle, as 
 J Horfes, 
 
7he P R E FACE. ix 
 
 Horfes, Oxen, Cows, Calves, Sheep, Lambs and 
 Swine : Alfo good and ufeful Inftruments for the 
 keeping and preferving of Bees, Tame Rabbits, and 
 Bidgeons; with Directions for Painting Rooms, 
 Pales, &5V. and for making and mixing the diffe¬ 
 rent Coloursand Directions for the taking and de- 
 ftroying thofe rnifchievoUs Vermin called Adoles : 
 And you have likewife, in the fame Part ( which 
 we think mult doubtlefs be of great Service to the 
 Farmer, for confidering the Multiplicity of Bufinefs 
 almoft continually on his Hands, it is almoft im- 
 poflible to think but that fomething may flip his' 
 Memory) a complete Kalender of all Bulinefs ne- 
 ceffary to be done in the Field, Yard, Barn, Is'c. 
 by the Farmer, i.n every Month throughout the 
 Year. 
 
 There are interfperfed throughout the Whole, 
 many very good and ufeful Receipts not here treat¬ 
 ed of, for divers Sorts of things, which would 
 be too tedious to enumerate, and but tire the 
 Reader; all which are referred to in Order by a 
 complete Alphabetical Index to each Part. 
 
 Having gone through the whole Work, we 
 have, Nothing further to add, but that, as this 
 Work contains fuch a Number of curious Re¬ 
 ceipts, Rules, Methods, Directions, Oblervations, 
 and InftruCtions, on fo many ufeful Occafions, 
 all which being divided into Three Parts, and 
 each Part into different Chapters, and each of 
 them on a different SubjeCt; together with the 
 Help of a complete Alphabetical Index to each 
 Part,-it muff make it the moll complete and ufe¬ 
 ful Book of the Kind for a Family ever yet print¬ 
 ed. Now as it is the Collectors earnelt Delire 
 
 to 
 
 j 
 
X Me P R E FACE. 
 
 to have the Book publifhed purely for the Good 
 of private Families, without propofing any Profit 
 or Gain to themfelves thereby; and feeing for 
 that End they have caufed it to be fold as cheap 
 as poffible, they do not doubt, but that in a few 
 Years, there will fcarcely be a private Family 
 without it. 
 
 THE 
 
( X i) 
 
 THE 
 
 CONTENTS- 
 
 The Contents of Part I. 
 
 CHAP. i. 
 
 Page 
 
 C Ontaintng a great Number of Receipts 
 in Phyfick. I 
 
 Surgery. 79 
 
 Balfams, Conferees and Syrups. 88 
 
 CHAP. IL Containing a great Number of Receipts in 
 
 Cookery . 97 
 
 Pafiry. 184 
 
 ConfeSlionary. 197 
 
 Bill of Fare, &c. 20 Z 
 
 CHAP. III. Containing a great Number of Receipts for 
 Pickling. 209 
 
 P ref erasing, 22 J 
 
 CHAP. IV. Containing a great Number of Receipts 
 for Dijlilling and Fermenting of all Compound’ w 
 Simple Waters , and Spirits. 241 
 
 CHAP. V. Containing Receipts for making Mum, Cy - 
 der and Perry, Mead, and Metheglin ; and for 
 making and preferring all Sorts <f Englifll 
 Wines. 261 
 
 CHAP. VI. Containing good and ufeful Infiru&ions for 
 Brewing fine, firong, good, wholfome, and pa¬ 
 latable Drinks, as Beers, Ales, &c. in fmall 
 Quantities, and at eafy Rates, for the Ufe of 
 all private Families , 276 
 
 The 
 
XU He CONTENTS. 
 
 The Contents of Part II. 
 
 Page 
 
 CHAP. I. Containing full Inf ru Si ions to he obferved in 
 Hunting. 287 
 
 Coutfing. 3 °S 
 
 Setting. _ 3 1 4 - 
 
 Shooting. 3 1 9 
 
 .C HAP. II. Containing Cautions, Rules, DireSlions 
 
 to be taken and obferved inr Fijhing ; with the 
 Manner of making and preserving of Rods, 
 fines, Floats, artificial Hies, & C. and for cha¬ 
 fing and preferring federal Sorts of curious lire 
 and other Baits. 3 z 9 
 
 £ HAP. III. Containing a Complete Kalender of all Work 
 neceffary to be done in the Fruit, Flower, and 
 Kitchen Gardens, Green-Houfe, Sic. With the 
 'Produce of each in every Month throughout the 
 •whole 'Ye ar. .. n ~ " * 3 5 1 
 
 PART in. 
 
 Containing PraSlical Rules and Methods for the improving 
 of Land, and managing a Farm in all its Branches ; 
 •with feveral curious Receipts for Brining, Liming, and 
 preparing Wheat, Barley, Oats, Sic. for Sowing j ex¬ 
 cellent Receipts for deftroying of Rats and Mice ; a great 
 Number of choice Receipts for the Cure of all common 
 Difempers incident to Cattle ; InfiruSlions for breeding 
 and keeping cf fame Rabbits, Pidgeons, and Bees j fo> 
 def raying Moles ; for Painting Rooms, Pales, Sec. and a 
 Complete Kalender of allBufinefs neceffary to be done in thi 
 Field, Yard, Barn, Sic. by the Farmer , in every Monti 
 throughout the whole Yean 415 
 
 THE 
 
 '■ * 
 
PART I. 
 
 THE 
 
 Complete Family-Piece. 
 
 CHAP. I. 
 
 Containing a great Nwnber ^Receipts in 
 Phyfick and Surgery. 
 
 An excellent Remedy to enrich the Blood. 
 
 AKE Garden and Sea Scurvy-grafs, Sage, 
 Brocklime, and Water-CreiTes, of each 
 three Handfuls, the Juice of one Seville 
 Orange; mix all together, and when 
 llamped and itrained, take half a quarter 
 of a Pint of the Juice; with half an Ounce 
 of Horfe-Radiih Water, every Morning and Night. 
 
 For a Pleurify, if the Perfon cannot he blooded. 
 
 Take of the Seeds or Leaves cf Carduus, a large Hand¬ 
 ful ; boil them in a Pint of Beer till half is confumed; 
 then llrain it, and give it warm to the Party. They mult 
 be falling when they take it, and fait fix Hours after it, 
 or it will do them harm. 
 
 A fnre Method of curing a Cold ; 
 
 Shewing, i. What the catching of Cold is, and how 
 dangerous. 2. A prefent and eal'y Remedy asvuinlt it. 
 
 B 3. The 
 
2 7 "he Complete Family-Piece. 
 
 3. The Danger of delaying the Cure of it. Taken from 
 the celebrated Dr. George Cheyne's Book, entitled. An E/Jay 
 of Health and Long Life: Wherein he fays, that James 
 Keill , in his Statica Britannica, has made it out, beyond 
 all Poffibility of doubting, that catching of Cold is nothing 
 elfe but fucking in, by the Paffages of Perfpiration, large 
 Quantities of moift Air and nitrous Salts, which by the 
 thickning the Blood and Juices, (as is evident from bleed- 
 ing after catching Cold) and thereby obftru&ing not only 
 the Perfpiration, but alfo all the Other finer Secretions, 
 raifes immediately a fmall Fever, and a Tumult in the 
 whole animal Oeconomy, and, neglefted, lays a Founda¬ 
 tion for Confumptions, Obftru&ions of the Great Vifcera, 
 and univerfal Cachexies. The Tender therefore, and .Va¬ 
 letudinary, ought cautioufly to avoid all Occafions of catch¬ 
 ing Cold : And if they have been fo unfortunate as to get 
 one, to fet about its Cure before it has taken too deep Root 
 In the Habit. From the Nature of the Diforder thus dc- 
 feribed, the Remedy is obvious; to wit, lying much a-bed, 
 drinking plentifully o( fmall warm Sack-whey, with a 
 few Drops of Spirit of Hart’s-horn; Poffet-drink, Water- 
 gruel, or any other warm fmall Liquors ; a Scruple of 
 Gafcoign $ Powder Morning and Night, living low' upon 
 Spoon-meats, Pudding and Chicken, and drinking every 
 thing warm : In a word, treating it at firit as a fmall Fe¬ 
 ver, with gentle Diaphoreticks; and afterwards, if any 
 Cough or Spitting fhould remain (which this Method gene¬ 
 rally prevents) by foftning the Break with a little Sugar- 
 candy and Oil of Sweet-almonds, or a Solution of Gum 
 Ammoniac, an Ounce to a Quart of Barley-water, to make 
 the Expe&oration eafy; and going cautioufly and well- 
 cloathed into the Air afterwards. This is a much more 
 natural, eafy, and effectual Method than the Praftiee by 
 Balfams, Lindtus’s, Pettorals, and the like Trumpery, m 
 common Ufe, which ferve only to fpoil the Stomach, op- 
 prefs the Spirits, and hurt the Conflitution. 
 
 A very effefraal Remedy for the 'Piles. 
 
 Take Elack-iead ferap’d fine, mix it with fome Ho¬ 
 ney, till the Honey looks black ; then put it into an 
 Oylter-fhell, and fet it over the Fire tiil it grows fo iliff 
 that you can make it into a Suppofitory. 
 
3 
 
 Receipts in Physick, &c. 
 
 An excellent Remedy to bring aavay the Grave!. 
 
 Take a Quart of Spring-water, and put a Toaft in it; 
 when the Toaft has foak’d for fome time, take it out, and 
 fweeten the Water very fweet with good clear Honey, and 
 drink as much as you can of it every Morning, which will 
 make the Paftage fo glib and flippery, as to bring away 
 all gravelly or fandy Matter. 
 
 A Poultice for a Sore Break, Leg, or Arm. 
 
 Boil Wheat-flour very well in ftrong Ale, and pretty 
 thick, then take it oft'and fcrape in fome Boar’s Greafe; 
 let it not boil after the Greafe is in ; ftir it well, and ap¬ 
 ply it hot. 
 
 For a Canker in the Mouth. 
 
 Take the Leaves of Woodbind, Briar, Columbine, 
 Red Sage, Sorrel and Violet Leaves, of each one Handful, 
 and two or three Sprigs of Rue; ftamp them, ftrain the 
 Juice, and boil it with four Ounces of Honey, and put in 
 a Bit of A Hum, the Quantity of a Wallnut, fcum it clean, 
 and wafh the Mouth often with it. 
 
 TO' create a good Appetite, and frengthen the Stomach. 
 Hake of the Stomatick-Pill with Gums, Extradlum 
 Rudii , of each a Dram ; Refin of Jalap, half a Scruple; 
 Oil of Anifeeds, 4 Drops; Tartar vitriolated, 1 Scruple > 
 mix with Syrup of Violets, and make into Pills; of which 
 take four or five over Night. They are of excellent Ufa 
 in the Megrims, and Fertigo, by reafon they carry the 
 
 Humour oft from the Stomach, which fumes up into the 
 Head. 
 
 For a Stitch in the Side. 
 
 Take a large Acorn dry’d and powder’d, and Powder 
 ot Angelica-feed, of each a like Quantity ; drink after 
 it a Glafs of Black Cherry Water. 
 
 A Remedy for an Afthma. 
 
 Take Caftor one Dram, Salt of Steel hal£a Dram, made 
 ■nto very fmall Pills, with Extraft of Rue. Thefeyou may 
 fake every Hour till the Convulfion is abated, drinking 
 fhree Spoonfuls of the following Julep after each Dofe 
 l ake of Black-cherry and Pennyroyal Water, each an 
 Junce ; of Rue and compound Briony-Water, each 4 Oun- 
 
 B Z T ce y 
 
4 T?ht Complete Family-Piece. 
 
 ces, with a fmall quantity of Sugar, made into a Julep.— 
 Or a Toad dried and powder’d, made into Pills, arid taken 
 as above, is a molt excellent Remedy, notwithstanding the 
 common Opinion of the great Poifon there is in Toads. 
 
 For the Whites, or any Flux. 
 
 Take Venice Treacle and candied Ginger, of each 3 
 Drams, half an Ounce of Diafcordium ; of Red Coral, Dra¬ 
 gon’s Blood and Pomegranate-peel, of each 2 Drams; Cro¬ 
 cus Mar.tis aftringent 1 Dram ; make it into a foft Ele&u- 
 ary with Syrup of Coral i of which give the quantity of a 
 Nutmeg every Morning, at five in the Afternoon, and the 
 lafi thing at Night, drinking after it fix Spoonfuls of the 
 Infufion of Red Rofes made acid with Spirit of Vitriol. It 
 will be necefiary to purge twice or thrice before you take 
 the EleCtuary. 
 
 To prevent After-pains. 
 
 Take nine fingle-Piony-feeds powder’d, the fame quan¬ 
 tity of Powder of Borax, and a little Nutmeg ; mix all 
 thefe with a little white Anifeed-water in a Spoon, and 
 give it the Woman ; and after it, as loon as pofiible after 
 fhe is laid in Bed, a little Anifeed-water. 
 
 For a Loofenefs, or Bloody-Flux. 
 
 Take the Yolks of two new-laid Eggs, and put them 
 into a Glafs of fireng Cinnamon-water, and drink it all. 
 Brandy, Rum, Rofa-folis, or indeed any fireng fpirituous 
 Liquor, will do as well as Cinnamon-water, and does very 
 feldom fail. But this fhould never be ufed, but in the 
 greatefi Extremity; becaufe chewing of Rhubarb is as 
 certain, and carries off the Caul'e; and of all the hidden 
 Cures I prefer Venice Treacle. 
 
 F) of effort Boerhaave and Ofterdyke’j Regimen preferihed 
 for the Gout. 
 
 They are of Opinion that the Gout is not to be cured 
 by any other Means but by a Milk-Diet, which will in 
 twelve Months time alter the whole Mafs of Blood ; and, 
 in order thereto, the following Directions mull be itridly 
 obferv’d and follow’d. 
 
 I. You mud not tafte any Liquor, only a ‘Mixture of 
 one third Milk, and two‘thirds Water, your Milk as new' 
 as you can get it, and to drink it as often as you have Oc- 
 
 cafion 
 
Receipts in Physick, &c. 5 
 
 cafion for it, without adding any other to it. A little 
 Tea and Coffee is likewife permitted, with Milk. 
 
 II. In a Morning as foon as awake, and the Stomach 
 has made a Digeffion, you mull drink eight Ounces of 
 Spring-water, and fall two Hours after; then eat Milk 
 and Bread, Milk-Pottage, or Tea with Milk, with a lit 
 tie Bread and frefh Butter. 
 
 III. At Dinner you mull not eat any thing but what 
 is made of Barley, Oats, Rice, or Millet Seed, Carrots, 
 Potatoes, Turnips, Spinage, Beans, Peafe, &c. You may 
 likewife eat Fruit when full ripe,, baked Pears or Apples, 
 Apple-Dumplings ; but above all. Milk and Bifket is very 
 good ; but nothing fait or four, not even a Seville Orange. 
 
 IV. At Supper you mult eat nothing but Milk and Bread. 
 
 V. It is neceffary to go to Bed betimes, even before 
 Nine o’Clock, to accuitom yourfelf to lleep much, and 
 ufe yourfelf to it. 
 
 VI. Every Morning before you rile, to have your Feet, 
 Legs, Aims and Hands, well rubb’d with Pieces of Wool¬ 
 len Cloth for half an Flour, and the fame going to Bed. 
 This Article mull be ffriftly oblerved, for by this Means 
 the Humours, Knobs and .Bunches will be diflipated, and 
 prevent their fixing in the Joints, by which they become 
 ulelefs. 
 
 VII. You muff accuffom yourfelf to Exercife, as ri¬ 
 ding oil Horfe-back, which is beft, or in a Coach, Chaife, 
 isf c. the more the better; but take care of the cold Wea¬ 
 ther, Winds, and Rain. 
 
 Laftly, In cafe a Fit of the Gout fnould return, and be 
 violent, which they are of Opinion will not, then a little 
 Dofe of Opium or Laudanum may be taken to compofe 
 you; but no oftner than Neceffity requires.** They are of 
 Opinion, that your Father or Mother having the Gout, is 
 of no Confequence, if you will refoive to follow the fore¬ 
 going Directions ffri&ly. 
 
 Afamous Water to preferve the Eye-fight ; or, if lof r 
 to ref ore it. 
 
 Take a Rye Loaf, without Salt or Leaven ; cut it into 
 thin Slices, and diffil in a cold Still ; take off the Water 
 that comes from it, and drop of it into the Eyes twice or 
 thrice every Day, for a Month together. This Water c u- 
 red a Gentleman after lie had been blind a whole Year. 
 
 B 3 Take 
 
 r 
 
6 The Complete Family-Piece. 
 
 Take alfo a Rag of Holland Cloth, and burn it between 
 two Pewter Difhes, and of the Water that comes from it, 
 drop a little into the Eye every Night. 
 
 To ftop Vomiting. 
 
 Take a large Nutmeg, grate away half of it, and then 
 toaft the flat Side till the Oil ouze out; then clap it to the 
 Pit of the Stomadi. Let it lie fo long as ’cis warm ; repeat 
 it o'ften till cured. 
 
 A good Cere-Cloth. 
 
 Take a Pint and half of Sallad Oil, half a Pound of 
 Red-lead, a quarter of a Pound of White-lead, a quarter of 
 a Pound of Caflle-foap, 2 Ounces of Bees-wax, 2 Ounces 
 of Oil of Bays, 2 Ounces of Barrows-greafe ; boil the 
 Leads in the Oils till they look brown; then put in the 
 reft, keeping it ftirring till it works; then make it into 
 Rolls, flrft oiling your Hands. This fnould boil five Hours. 
 
 To make Dr. Pyeb Drink for the Scurvy. 
 
 Take both the Sorts of Scurvy-grafs, of Brooklime and 
 ’Water-crefles, of each three Handfuls ; 1 2 Seville Oran¬ 
 ges cut into Pieces ; Winter’s Bark bruifed, 3 Ounces; 
 being all put into a Bag, infufe in 3 Gallons of new Ale. 
 
 A Receipt to help the Lungs of a Perfon in a 
 Confumption. 
 
 Take Anifeeds finely powder’d. Saffron of Steel, each 
 half an Ounce, made into Pills with Lucatellus' s Balfam. 
 Take five of thefe every Morning, and at five o’clock in 
 the Afternoon, drinking a large Draught of Water acidu¬ 
 lated with Mynfiche s fdixir of Vitriol.—After each Dofe 
 Riding is of Angular Ufe, and Cold-bathing; but above 
 all frequent Bleeding in fmall Quantities; for, as is before 
 obferv’d, whatever keeps the Lungs cool, is the only Way 
 to cure Confumptions ; and it has been of late experienc’d, 
 that crude Mercury is the moft beneficial Thing for the 
 Lungs, taking one Ounce every Morning. 
 
 For a Dropfy. 
 
 Take of Horfe-radifh Roots fliced thin, and fweet Fen¬ 
 nel-feeds bruifed, of each 2 Ounces; Smallage and Fennel- 
 roots fliced, of each an Ounce; of the Tops of Thyme, 
 Winter-favory, Sweet-marjoram, Water-crefles, and Net¬ 
 tles^ 
 
Receipts in Physick, &c. 7 
 
 ties, of each a Handful; bruife the Herbs, and boil them in 
 3 Pints of Sack, and 3 of Water, to the Confumption of 
 half. Let it Rand clofe cover’d for 3 Hours ; then itrain it, 
 and drink a Draught of it twice a Day, fweeten’d with Sy¬ 
 rup of Fennel, falling two Hours after it. 
 
 For Deafnefs. 
 
 Dip fine clean Black Wool in Civet, put it into the 
 Ear, and as it dries, which it will do in a Day or two, dip 
 it again, and keep it moilt in the Ear three Weeks or a 
 Month. 
 
 For a Sore Stomach. 
 
 Take half a Sheet of Cap-Paper, cut it into the Shape 
 of an Heart, and dip it in Brandy and old Candle-gresfe 
 melted together, of each an equal-Quantity; apply it warm 
 to the Pit of the Stomach. 
 
 For a Burn or Scald. 
 
 Take Laurel Leaves, chop them in Hog’s Greafe t 
 drain it, and keep it for Ufe. 
 
 For the Gripes. 
 
 Warm a Glafs of Canary, diflolve in it as much Ve¬ 
 nice Treacle or Diafcordium as an Hazel Nut; drink it 
 off going to Eed, and keep warm.- 
 
 For a Fain or Heat of the Back. 
 
 Take 3 Drams of Red Sanders, a Handful of Red Rofe 
 Leaves ; keep a whole Night in a Pint of Rofe-water* 
 Itrain, and walh your Back with the Tindture twice a Day; 
 after once or twice ufing, you will find the Heat to dimi¬ 
 nish, and your Back to be greatly refrefh’d. 
 
 A <uery good Purge in a Fever. 
 
 Take Tamarinds 2 Drams, Sena 2 Drams, and Rhubarb 
 1 Dram ; boil thefe in half a Pint of Water till two thirds 
 be walled ; to what remains, add half an Ounce of Cream 
 of Tartar, fweeten’d with 1 Ounce of the Syrup of Suc¬ 
 cory, or Syrup of Rofes folutive ; Itrain, and drink it at a 
 Draught ; in the Working drink clarify’d Whey rathei; 
 than Poffet-drmk. ’Tis good to cool and thin the Blood. 
 
 *4 
 
 A good 
 
8 The Complete Family-Piece. 
 
 A good Vomit. 
 
 Take 2 Ounces of the fineft white Allum, beat it fmalJ, 
 put it into better than half a Pint of new Milk, fet it on a 
 ilow Fire till the Milk is turn’d clear. Let it (land a quar¬ 
 ter of an Hour, drain it off and drink it juft warm. It will 
 give three or four Vomits, and is very fafe, and an excel¬ 
 lent Cure for an Ague, taken half an Hour before the Fit; 
 drink good Store of Carduus Tea after it. Or elfe take 
 half a Dram of Ipecacuanha, and Carduus Tea with it. 
 
 A try'd Remedy for Gripes in Children. 
 
 Take a fmall Quantity of Oil of Nutmegs and Worm¬ 
 wood ; mix them well, and warm them a little, and 
 anoint the Child’s Navel and Stomach. 
 
 fhe Cure for a Quincey. 
 
 This Difeafe requires as high deeding as any ; you muft 
 likewife open both Veins under the Tongue. Take Frog’s 
 Spawn Water, Red Rofe-water, and Plantane-water, of 
 each 3 Ounces ; Syrup of Mulberries 2 Ounces, the Whites 
 cf 3 Eggs beaten to a Water; gargle your Throat often 
 with thefe. Another Gargarifm. Take Spring-water 1 
 Pint,.Cream of Tartar 2 Drams, Mercury Sublimate half 
 a Dram 5 levigate thefe very fine, then fdtre it off for your 
 Ufe. Purging is very requifite. 
 
 A prefent Remedy for Convulfion-Fits. 
 
 Make a Draught of an equal Quantity of Piony and 
 fimple Black-cherry-water; and for a Man put 30, for a 
 Woman 20, for a Child 5 Drops of Spirit of Hartfhorn. 
 Drink this in or before a Fit. 
 
 A Purging Drink in the Spring. 
 
 Take 6 Gallons of Ale, 3 Ounces of Rhubarb, 12 Oun¬ 
 ces of Sena, 12 Ounces of Madder-roots, 12 Ounces of 
 iDock-roots, 12 Handfuls of Scabious, 12 Plandfuls of 
 Agrimony, 3 Ounces of Aniieed; flice and cut thefe, put 
 them in a Bag, and let it work in the Ale ; drink of it 
 three or four times a Day. 
 
 An excellent Remedy for the Cure of the Apoplexy. 
 
 Take Cinnabar of Antimony, and of Mercurius Dulcis, 
 of each 1 Scruple, made into a Bolus with Conferve of 
 
 Hips. 
 
Receipts in Physick, &'c. 9 
 
 Hips. Give fuch Things as caufe Sneezing, as the Root 
 of Hellebore, or the Leaves of Aflarabacca powder’d. 
 Apply bruifed Garlick to the Hand, Wrifts, and Soles of 
 the Feet. Likewife give the Julep defcribed in the Convul- 
 Ji’ve Aftbma, making it very ftrong with the Spirit of Sal 
 Armoniac.- Alfo high Bleeding may be of fervice. 
 
 Dr. RatclifP s Receipt for a Cold. 
 
 Make fome Sack-whey with Rofemary boil’d in it; mix 
 a little of it in a Spoon with 20 Grains of Gafcoign'% Pow¬ 
 der ; then drink half a Pint of your Sack-whey, with 12 
 Drops of Spirit of Hartfhorn in it; go to Bed, and keep 
 warm. Do this two or three Nights together. 
 
 A Medicine for an Ague. 
 
 Mix 15 Grains of Salt of Carduus Benedict us, and Salt 
 of Wormwood, with half a Scruple of Tartar Vitriolate, 
 and take them in a few Spoonfuls of Rhenifh Wine, or. 
 any other convenient Vehicle, before the Fit, or at any 
 time when the Stomach is empty. 
 
 'To drain up the Uvula. 
 
 Take Ground-Ivy and heat it well between 2 Tiles, and 
 lay it as warm as can be born on the Top of the Head. The 
 Blood of a Hare dry’d and drank in Red-wine does Hop 
 the Bloody-Flux, or any Lafk, tho’ never fo fevere. 
 
 Dr. Fryar’r Directions for curing the Fits of the Mother. 
 
 Take 2 Drams of Cream of Tartar; diifolve it in half a 
 Pint of Rue-water ; add to it 2 Ounces of Treacle-water, 
 and take it in the Morning fading. It always cures Fits 
 at once or twice taking, tho’ the Perfon has been given 
 over for dead. In all languishing Fits of the Mother and 
 Spleen, give three or four Spoonfuls of this Julep: Take 
 ot Rue, Balm, and Camomile-water, of each 3 Ounces; of 
 the 7 indure of Caitor 1 Ounce, Treacle-water 2 Ounces; 
 °1 ConfeCtio Alkertnes 3 Drams; Syrup of Gillyflowers, 2 
 Ounces; mix them all together. Let the Patient take 
 once or twice a Week four or live of thefe Purging Pills; 
 Fake of Pill. Rufii, and Fasti dir, of each 1 Dram;, of 
 Cal cor, and the Troches of Myrrh, of each half a Dram; 
 of Od oi Amber, a Scruple; of Balfr.m of Peru,, half a 
 Drain.; make into Pills, and take them over Night. 
 
io rfhe Complete Family-Piece. 
 
 To cure the Biting of a Mad Dog. 
 
 Take a Handful of Rue, Sage, and Cinquefoil, 2 Gar- 
 lick Heads, two Penny-worth of Treacle, and 2 Quarts of 
 Rrong Ale ; boil them all together to a Quart; ftrain, and 
 give the Perfon three or four Spoonfuls twice a Day. 
 Apply rufty Bacon, Agrimony, and Dittany, beaten well 
 together, to the Sore, to keep it from feftering. 
 
 For a Blow or Hurt in the Eye. 
 
 Beat the Leaves of Eye-bright with a rotten Apple ; lay 
 it On the Eye as a Poultice. Repeat it as it grows dry. 
 The Juice of the Eye-bright is as good as the Leaves. 
 
 To cure the Rickets. 
 
 Make the Drink thus: Take white Hcrehound and 
 Nep, of each 4 Tops; Betony 20 Leaves; Liverwort and 
 Hart’s-tongue, of each a good Handful; Polipodium grow¬ 
 ing upon a Church or Oak, 3 Ounces fcrap’d ; boil all 
 thefe together in three Quarts of fweet Wort till ’tis con- 
 fumed to two Quarts; then ftrain it, and when ’tis cold, 
 put to it 2 Quarts of middling Wort, fo let it work toge¬ 
 ther, then put it in a little Velfel; and when it has done 
 working, take half a quarter of an Ounce of Rhubarb lli- 
 ced very thin ; put it in a little Linnen Bag, with a Stone 
 in it to keep it from fwimming, and hang it in the Velfel, 
 and when ’tis three Days old, let the Child drink of it a 
 quarter of a Pint in the Morning, and as much at Four 
 o’clock in the Afternoon, or when the Child will take it. 
 You mult likewife anoint the Child Morning and Night 
 with this following Ointment: Take Butter in the Month 
 of May, as foon as it is taken out of the Churn, and walh 
 it with the Dew of Wheat; to a Pound of Butter take a 
 Handful of Red Sage, as much of Rue, Camomile, and of 
 fov/ed HyiTop ; boil all thefe in the Butter, and feum it till 
 ’tis boiled clear; then ftrain it out, and keep it in a Galli¬ 
 pot for Ufe. You muft anoint the Reins of the Back and 
 Ribs, ftroaking it downwards, and upon the Small of the 
 Belly, and fwing the Child often with the Heels upwards. 
 
 A Remedy for Convulfions in Children. 
 
 Give the Child, according to the Age, from 2 to 7 
 Grains of the true Volatile Salt of Amber in any proper 
 Vehicle. An 
 
II 
 
 Receipts in V hysick, &c. 
 
 An effectual Remedy for an old Strain. 
 
 Take of Crown-Soap a quarter of a Pound; the ftrongeft 
 Wort that you can get, a Pint; of Brandy, 2 Ounces; let 
 them all boil together. About the latter End, 'add to it 
 Myrrh and Bole Armoniac finely powder’d, of eacl^Drams z 
 Afterwards let it boil to the Confiilence of a Plaifter; which 
 fpread upon Sheep’s Leather, and apply it to the Part af- 
 fedled. 
 
 Afamous Water to clear the Eyefight. 
 
 Take of Aloes and Sugar-candy, of each 3 Drams; 
 of Camphire half a Dram ; of Red Rofe and Eyebright 
 Water, of each 3 Ouncesfhake them very well together, 
 and wafh your Eyes with it three times a Day. 
 
 A Remedy for the Jaundice. 
 
 Only take 8 Grains of Turbith Mineral, at Four or Five 
 in the Afternoon, drinking thin Gruel or Poffet-drink be¬ 
 tween Motions.—After four or five Days repeat theTurbith 
 as above. — In the intermediate Days take half a large 
 Spoonful of Mynfcht's Elixir of Vitriol, in half a Pint of 
 Spring Water, three times a Day. 
 
 For a Bruife occafoned by a Fall. 
 
 Take Horfe-dung and Sheep’s Suet, ofeach equal Parts.; 
 boil them well together, and apply warm to the Part affe£U-d,. 
 Eke a Poultice. 
 
 To fop Bleeding inwardly. 
 
 Take 2 Drams of Henbane-feed, and the likeofWhite- 
 Poppy-feed; beat them up with Conferve of R.ofes, and give 
 the quantity of a Nutmeg at a time ; or take 1 2 Handful? of 
 Plantane 1 .eaves, and 6 Ounces of frefh Comfry-roots; beat 
 thefe and ft rain out the Juice, and add to it fome fine Sugar, 
 and drink it off. 
 
 To draw out a Thorn. 
 
 Take a little Black Soap, and chew fome Nut Kernels 
 to mix with the Soap, and lay it on to the Place grieved ; 
 repeat it till the Thorn comes out. 
 
 A Receipt that cured a Gentleman who had for a long time 
 fpit Blood in a great Quantity, and was fo wajied with 
 
 a Confumpticn , that Dr. Willi3 declared it was impcffille 
 for him to recover. 
 
 rr-» I 
 
 i 
 
 
J2 I’he Complete Family-Piece. 
 
 Take of Hyffop-water, and of the pured Honey, of each 
 a Pint; of Agrimony and Coltsfoot, of each an Handful; 
 a Sprig of Rue, brown Sugar-candy, Liquorice diced. Sha¬ 
 vings ofHartfhorn, of each 2 Ounces; Anifeeds bruifed, 
 1 Ounce; of Figs diced, and Raidns of the Sun ftoned, of 
 each 4 Ounces; put them all into a Pipkin with a Gallon 
 of Water, and boil it gently over a moderate Fire, till half 
 is confumed ; then drain it, and when it is cold put it into 
 Bottles, being clofe dopt; take Four or Five Spoonfuls 
 every Morning, at Four in the Afternoon, and at Night the 
 lad thing. If you add fredi Water to the Ingredients after 
 the drd Liquor is drain’d off, you will have a pleafant 
 Drink to be ufed at any time when you are a-dry. 
 
 A fine Purge. 
 
 Take an Ounce of Liquorice, fcrape and dice it thin, 
 and a Spoonful of Coriander-feeds bruifed; put thefe into 
 a Pint of Water, and boil it a little; then drain this Wa¬ 
 ter into an Ounce of Sena ; let it dand fix Hours ; drain 
 it from the Sena, and drink it fading. . • ^ ; ' 
 
 For the Green-Sicknefs. ' 
 
 Take Centaury the lefs, and Wormwood and Rofemary 
 Flowers, of each 1 Handful; Gentian-root 1 Dram, Cori¬ 
 ander-feeds 2 Drams; boil thefe in a Quart of Water, 
 iweeten it with Syrup of Steel, and take Four or Five 
 Spoonfuls in the Morning, and as much in the Afternoon. 
 
 A Receipt for the Cure of the Stone and.Q ravel, • 
 •whether in the Ureters , Kidries, or Bladder. 
 
 Take -Marfhmallow Leaves, the Herb Mercury, Saxi¬ 
 frage and Pellitory of the Wall, of each, fredi gather’d, 3 
 Handfuls; cut them fmall with a Pair ofSciffars, and mix 
 them together, and pound them in a clean Stone Mortar 
 with a Wooden Pedle, till they come to a Mafh; then 
 take them out, and fpread them thin in a broad glaz’d 
 Earthen Pan, and let them lie, dirring them about once 
 a Day, till they are thoroughly, dry (but not in the Sun) 
 and then they are ready, and will keep good all the Year 
 long. Of fome of thefe Ingredients fo dried, make Tea, 
 as you do common Tea, with boiling hot Water, as drong 
 as you like to drink it; but the dronger the better; and 
 drink three, four, or more Tea-Cups full of it, Blood- 
 
 warm, 
 
Receipts in Physick, &c. i3 
 
 waim, fweeten’d with coarfe Sugar, every Morning and 
 Afternoon, putting into each Cup of it at leail half a Spoon¬ 
 ful, or rather more, of the exprefs’d Oil of Beech Nuts, 
 frelh drawn, (which in this Cafe has been experienced to 
 be vaftly preferable to Oil of Almonds, or any other Oil) 
 flirring them about together, and fo to continue it for as 
 long as you fee Occafion. 
 
 For a Swelling in the Face. 
 
 Take a Handful of Damalk-Rofe Leaves, boil them in 
 running Water dll they are tender ; ftamp them to a Pulp, 
 and boil white Bread and Milk till *tis feft; then put in 
 your Pulp with a little Hog’s-Lard, and thicken it with 
 the Yolk of an Egg, and apply it warm. 
 
 To abate the Heat and Violence o/'Fevers, by Dr. Ed. fC. 
 
 Take of Galcoign-Powder and of Coral prepar’d, of each 
 1 Dram and a half; of purified Nitre, or Sait Prunella, i 
 Dram; White Sugar finely powder’d 6 Drams ; mix and 
 divide them into 8 equal Parts, of which i is to be taken 
 every fix Hours in any convenient Vehicle. If the Fever 
 proves pellilential, let there be added to the aforefaid Pow¬ 
 ders of tl'.e Roots of Contrayerva and Virginian Snakeweed, 
 each i Dram. 
 
 To cure Spleen or Vapours. 
 
 Take an Ounce of the Filings of Steel, 2Drams of Gen¬ 
 tian fliced, half an Ounce of Carduus-feeds bruifed, half a 
 Handful of Centaury-tops; infufe all thefe in a Quart of 
 White-wine four Days, and drink four Spoonfuls of the 
 Clear every Morning, fafcing two Hours after it, and 
 walking about. If it binds too much, take once or twice 
 a Week fome little purging Thing to carry it off. 
 
 A Draught of the Salts in a Fever. 
 
 Take Black Cherry Water 2 Ounces, Compound Piony 
 Water, 1 Ounce; Salt ofHartlhorn, 1 Scruple; Salt of 
 Wormwood, half a Dram; Salt of Amber, 3 Grains; 
 Spirit of Sulphur, 1 c; Drops: Take this Draught every 
 fix flours, till you have taken eight or ten Draughts. 
 This has done very great Cures without the Bark, where 
 the Fever is occafioned by a great Cold; it fweetens and 
 cools the Blood, and revives the Spirits and Head to Ad¬ 
 miration. 
 
 To 
 
14 tfhe Complete Family-Piece. 
 
 To flop Flooding. 
 
 Diffolve a quarter of an Ounce of Venice Treacle in 4 
 Spoonfuls of Water, and drop in it thirty or forty of Jones's 
 Drops. Take it when Occafion requires, especially in 
 Child-bed. 
 
 A Prefer votive againfl the Peftilence. 
 
 Take of Rue, Sage, Mint, Rofemary, Wormwood and 
 Lavender, of each 1 Handful; infufe them in a Gallon of 
 the belt White-wine Vinegar; put all into a Stone Bottle 
 clofely cover’d and palted ; fet the Bottle, thus clofed, up¬ 
 on warm Alhes for eight Days together. After which Itrain 
 it through a Flannel, and put the Liquor into Bottles, and 
 to every Quart put an Ounce of Camphire ; then cork the 
 Bottles very clofe, and it will keep fome Years. With this 
 Preparation wafh your Mouth, rub your Temples and your 
 Loins every Day ; fnuff a little up your Noftrils when yon 
 go into the Air, and carry about you a Sponge dipt in the 
 fame, when you defire to refrelh the Smell upon any Occa¬ 
 fion, efpecially when near to any Place or Perfon that is 
 infedled. 
 
 A Cure for the Bite of a Mad Dog. 
 
 Take 1 Dram of Alh-colour’d Liverwort, 1 Dram of 
 common Pepper in a Pint of warm Milk; repeat this for 
 nine or twelve Mornings fucceflively, ufmg a cold Bath at 
 the fame time. This Prefcription has a very eminent Phy- 
 fician now living for its Author, and he never knew it 
 fail, if taken before the Symptoms appear’d. 
 
 An eafy and approved Remedy for the Rhcumatilm. 
 
 Take 5 Ounces of Stone Brimllone, reduce it to a f. ne 
 Powder, divide it into fourteen equal Parts, take one Part 
 every Morning in Spring-water. Continue it as ^'ou f.nd 
 proper. 
 
 To make Gripe-Water. 
 
 Take 2 dozen Bunches of Penny-royal Ihred grolly; then 
 take Coriander-feeds, Anifeeds, Sweet-Fennel-feeds and 
 Carraway-feeds ; bruife them ^gmd put them to the Herbs 
 in an Earthen Pot; mix thei^Bpgether, and fprinklc on 
 them a Quart of Brandy ; let them ftand all Night; the 
 next Day dilfil it oft', and take fix, feven, or eight Spoon¬ 
 fuls of this Water fvvecten’d with Syrup of Gilliflowers. 
 Drink it warm, and go to Bed; cover very warm to fweat 
 
Receipts in Physick, &c. i5 
 
 if you can; and drink fome of it as long as the Gripes con¬ 
 tinue. 
 
 To give certain Eafe in the Tooth-ach. 
 
 Take French Flies, Mithridate, and a few Drops of Vi¬ 
 negar ; beat this to a Pafte, and lay a Plaifcer on the Cheek¬ 
 bone, or behind the Ear. ’Twill blitter, but feldom fails 
 to cure. 
 
 To prevent Pitting, and to take off Rednefs. 
 
 Take Rue and chop it, boil it in Hog’s-lard till ’tis 
 green ; ftrain it out, arid keep it for Ufe. Warm a little in 
 a Spoon, and with a Feather anoint the Face as they begin 
 to Iheil off; do it as often as convenient. 
 
 To cure the Shingles. 
 
 Take the Juice of Houfleek, temper it with a fufficient 
 quantity of Barley-meal, till it comes to the Confidence of 
 a Cataplafm; apply it to the Part affeded, renewing it every 
 .24 Hours. Or, take half a Pint of Elder-flower Water, and 
 an Ounce of Hungary Water, mix and dab the Part with it 
 often. 
 
 Dr. Wadenfield’j- Remedy for Lunacy. 
 
 Take of Ground Ivy 3 large Handfuls fnred fmall: boil 
 it in 2 Quarts of White-wine, till two Parts in three be 
 confumed. Strain, and add to it 6 Ounces of the beft Sal- 
 lad Oil; boil it up to an Ointment, let the Patient’s Head 
 be Braved, rub and chafe it with the Ointment, made 
 warm. Then take frefh Herbs, bruifed and applied Plai- 
 tterwife, tying it on the Top of the Head very hard. Re¬ 
 peat this every other Day, ten or twelve Times; give 
 the Patient three Spoonfuls of the Juice of Ground-Ivy 
 every Morning fatting in a Glafs of Beer for the firft ten 
 Days. 
 
 An FieBuary for a Pain in the Stomach. 
 
 Take Conferve of Wood-forrel and Mithridate an equal 
 Quantity ; mix it well together, and take it Night and 
 Morning the Quantity of a Nutmeg; fo do for fifteen 
 Days together. 
 
 For a Pain of the Side. 
 
 Take Stone-horfe-dung half a Pound; infufe 12 Hours 
 in a Quart of the dittill’d Water of Carduus, and fweeten 
 with Syrup of Violets. Drink a Draught of it every four 
 Hours, till the Pain be abated. 
 
 For 
 
16 ‘The Complete Family-Piece.. 
 
 For a Thrufh in Childrens Mouths. 
 
 Take a hot Sea-Coal, and quench it in as much Spring 
 Water as will cover the Coal; wafh it with this five or fix 
 times a Day. 
 
 To cure an Aflhma, or Shortne/s of Breath, by Dr. H. S. 
 
 Take 3 Ounces of Linfeed Oil frefh drawn ; of Balfam- 
 ick Syrup 1 Ounce, or Sugar-candy powder’d half an 
 Ounce; mingle them very well, and give a Spoonful of it 
 often. 
 
 A Poultice for a Sore Break before 'tis broken.. 
 
 Boil white Bread and Milk to a Poultice, then put to it 
 Oil of Lillies, and the Yolk of an Egg; let it over the Fire 
 again to heat, and apply it as hot as can be endured. Drefs 
 it Morning and Night till ’tis broke, then drefs it with the 
 Poultice of Raifms. 
 
 < For a Sore Break when 'tis broke. 
 
 Take a Quarter of a Pound of Raifms of the Sun honed, 
 and beat them very lmall; then add to it near as much Ho¬ 
 ney, and beat it together into a Salve ; fpread it on a Cloth, 
 and make Tents if Occafxon. Drefs it once a Day; whew 
 ’tis well drawn, ufe theYellowBalfam, and Black or Leaden 
 Plaiiier. 
 
 For a freflo Strain. 
 
 Take of Linfeed Oil, and rediked Spirit ofW r ine,of each 
 2 Ounces; Oil of Spike 1 Ounce; mix, and rub the Part 
 very well with it, and lay to it a Plaiiter of Paracelfus, with, 
 an equal Part of Adburnium.. 
 
 A Water to cure red or pimpled Faces. 
 
 Take a Pint of ilrong White-wine Vinegar, and put to 
 it Powder of the Roots of Orice three Drams, Powder of 
 Biimkone half an Ounce, and Camphire two Drams, 
 llamp’d with a few blanched Almonds, four Oaken Apples 
 cut in middle, and the Juice of four Lemons, and a Handr 
 ful of Bean Flowers; put all thefe together in a krong double 
 Glafs Bottle, fhake them well together, and fet it to the 
 Sun for ten Days; wafn the Face with this Water, let it 
 dry on, and don’t wipe it off. This cures red or pimpled 
 Faces, Spots, Heat, Morphew, or Sun-burn. But you 
 mull eat the following Diet for three Weeks or a Month. 
 
 The 
 
Receipts in Physick, &c. i y 
 
 The Diet: Take Cucumbers, and cut them as fmall as 
 Herbs to the Pot, boil them in a fmall Pipkin with a Piece 
 of Mutton, and make it into Pottage with Oatmeal: So 
 eat a Mefs Morning, Noon, and Night, without Inter- 
 miffion, for three Weeks or a Month.. This Diet and the 
 Water has cured when nothing elfe would do. 
 
 A good Thing to nxsajh the Face in. 
 
 Take a large Piece of Camphire, the quantity of a 
 Goofe Egg, and break it fo that it may go into a Pint 
 Bottle, which fill with Water : When it has Hood a Month, 
 put a Spoonful of it in 3 Spoonfuls of Milk, and wafhwith 
 it: Wear a Piece of Lead, beaten exceeding thin, for a 
 Forehead-Piece, under a Forehead-Cloth; it keeps the 
 Forehead fmooth and plump. 
 
 For Sore Nipples, or Kibe Heels. 
 
 Take a Pint of the bell Sallad Oil, half a Pound of Red 
 Lead, 1 Ounce of Red Sealing-Wax, and an Ounce of Ro- 
 fin, 6 Ounces ofBees-wax : Put all thefe together, and let 
 them boil to a Salve; as foon as ever it turns black, ’tis 
 enough ; then put it out prefently, or ’twill be too hard. 
 When you ufe it, you mull; melt it, and anoint the Place 
 griev’d ; with your Finger fpread it on a Cloth, and keep 
 a Plaifter on it. This may be very good; but I think 
 nothing fo effectually cures Kibe Heels, as doing them 
 with camphiriz’d Spirits before they break. 
 
 To provoke the Terms, and bring away the After-Birth. 
 
 Let the Patient take half a Dram of the Troches of 
 Myrrh, made into a Bolus with Syrup of Mugwort, every 
 Morning and Evening, drinking 4 Spoonfuls of the follow* 
 ing Mixture after ft: Take of the Waters of Penny-royal 
 and Rue, each 4 Ounces; of Compound Briony-w'ater, 3 
 Ounces; Tindlure of Saffron 1 Ounce, Syrup of Marfhmal- 
 lows 2 Ounces. 
 
 To prevent or cure the Plague. 
 
 Take three Pints ofMufcadine Wine, boil in it a Hand¬ 
 ful of Sage, and as much Rue, till a Pint is wafted; then 
 llrain it out, and fet it on the Fire again, and put therein 
 Long-Pepper, Ginger, Nutmegs, of each three parts of an 
 Ounce, beaten together in fine Powder; let it boil a little, 
 then put to it 2 Ounces of Treacle, 1 Ounce of Mithridate, 
 
 and 
 
18 *The Complete Family-Piece. 
 
 and a quarter of a Pint of Angelica-water; diffolve the 
 Treacle and Mithridate in the Angelica-water, then mix all 
 together : Take of it both Morning and Evening, warm, 
 2 Spoonfuls ; if infeded, take it in Bed and fweat with it ; 
 but if not infeded, i Spoonful in the Morning will be fuf- 
 fcient, and not lie to fweat after it. You may take half a 
 Spoonful at Night ; this is good in the Small-Pox or Mea- 
 fles. It was ufed in the Sicknefs-Year with great Succefs 
 both to Young and Old. 
 
 f A good Drink in the Rickets. 
 
 Take Currants and Raifins of the Sun fton’d, of each i 
 Handful ; Maiden-hair, Yarrow, and Speedwell, of each i 
 Handful; a large Handful of Liverwort ; a Handful ofDra- 
 gons Leaves ; 9 Leaves of Hart’s-tongue; a Spoonful of 
 Anifeeds, and an Ounce of Liquorice fliced ; boil all thefe 
 in three Quarts of fmall Ale, till half be confumed ; then 
 ftrain it, and put it in little Bottles, and drink a Draught of 
 it every Morning, and at Four in the Afternoon. 
 
 For a Rheumatifm, or Pain in the Bones. 
 
 Take a Quart of Milk, boil it and turn it with 3 Pints 
 of Small Beer; then ftrain the Poffet on feven or nine Glo¬ 
 bules of Stone-Horfe Dung tied up in a Cloth, and boil it 
 a quarter of an Hour in the Poffet-drink y when ’tis taken 
 off the Fixe, prefs the Cloth hard, and drink half a Pint 
 of this Morning and Night hot in Bed. If you pleafe, you 
 may add white Wine to it. This Medicine is not good, if. 
 troubled with the Stone. 
 
 An experienc'd Water for a Sore Mouth. 
 
 Take half a Pint of white Wine Vinegar, of Roch- 
 Allum the quantity of a Nut ; of Red Sage, Columbine, 
 and Violet Leaves, of each a fmall Handful ; boil them 
 together ; about the latter End add a Spoonful of Honey ; 
 ftrain and fweeten with a little fine Sugar, and walh your 
 Mouth with it every Morning and Evening. 
 
 The Compofing Draught for the Cholick. 
 
 Take 2 large Spoonfuls of Mint-water, 2 ofHyfterick- 
 water, 1 of Oil of Sweet Almonds, and 1 Ounce of Syrup 
 of Diacodium ; if’tis for a Man, add 10 Drops of Liquid 
 Laudanum, and 20 Drops of Spirit of Hartlhorn ; if for a 
 
 Woman, 
 
Receipts in Physick, &c. ig 
 
 Woman, only 20 Drops of Tin&ure of Cador; add alfo 
 for either 2 or 3 Drops of Oil of Juniper. Drink this 
 Draught, and, under God, you may abfolutely depend on 
 Reft and Eafe, and a fafe Cure ; for the fame does fo gent¬ 
 ly make its Paflage, as, by Repetition, is fure to carry off 
 that fharp Humour that was the Caufe of this Tumult in 
 the Bowels ; and thenan Opiate may befafely given, when 
 this Operation is over , but before ’tis dangerous. I would 
 very earneflly recommend this Method, becaufe ’twas thirty 
 Years the fuccefsful Praftice of an excellent Apothecary. 
 
 To make Lip Salve. 
 
 Take a quarter of a Pound of Alkermes-root bruiled, 
 and half a quarter of a Pound of frefh Butter, as much 
 Bees-wax, and a Pint of Claret ; boil all thefe together a 
 pretty while, then drain it, and let it ftand till ’tis cold; 
 then take the Wax off the Top, and melt it again, and 
 pour it clear from the Dregs into your Gallipots or Boxes. 
 Ufe it when, and as often as you pleafe. 
 
 A very good Water againji a Confumption. 
 
 Take 3 Pints of the bed Canary, and a Pint of Mint- 
 water, 3 Ounces of candy’d Eringo-Roots, 3 Ounces of 
 Dates, a quarter of an Ounce of Mace, 3 Ounces of China 
 Roots, 3 Ounces of Raifins doned : Infufe, thefe 12 Hours 
 in an Earthen Pot clofe covered over a gentle Fire ; when 
 ’tis cold drain it out, and keep it in a clean Pan or Glafs 
 Jar for Ufe. Then make about a Quart of plain Jelly of 
 Hartlhorn, and drink a quarter of a Pint of this Liquor, 
 with a large Spoonful of Jelly, Night and Morning, for 
 two or three Months. 
 
 To make a Poultice of Turnips , which both ripens and 
 difeuffes any Hard Swelling. 
 
 Take 6 large Turnips, ferape them clear., and boil them 
 in powder’d Beef Broth till they are tender ; then take them 
 out and icrape them again, and being bruifed, put them 
 into a Pipkin, with a quarter of a Pound of Mutton-Suet 
 fhred fmall, and 1 Ounce of Fenice Turpentine ; boil them 
 well together, adding 2 Ounces of Oil of Rofes. Lay this 
 to the Part affeded twice a Day, as hot as it can be endu¬ 
 red. This will, in a fhort time, either difcufs the Humour, 
 or, if it tends to Suppuration, will both break and heal it. 
 
 T§ 
 
20 tfhe Complete Family-Piece. 
 
 To make Lozenges for the Heart-burn. 
 
 Take of white Sugar-candy i Pound, Chalk 3 Ounces, 
 Bole-armoniac 5 Scruples, Crabs-eyes 1 Ounce, Red Coral 
 4 Scruples, Nutmegs 1 Scruple, Pearl 2 Scruples ; let all 
 thefe be beaten and lifted, and make all into a Paite with 
 alittle Spring-water; roll it out, and cut your Lozenges 
 out with a Thimble ; lay them to dry. Eat four or five at 
 a time as often as you pleafe. 
 
 To cure a Pain of the Head, which returns at fet 
 Times like an Ague. 
 
 Take 2 Scruples of Jefuit’s Bark, make it into a Bolus, 
 with a fufficient Quantity of Syrup of Gillyflowers. To 
 be repeated every fix Hours ; being conftantly taken for 
 three Days, it feldom fails of Succefs. 
 
 A Paffet-drink to be taken before the Fit of an Ague. 
 
 Pour a Gallon of clear Poflet-drink upon 4 large Hand¬ 
 fuls of Angelica fhred fmall; let it infufe till ’tis very 
 firong. Let the Perfon, if poffible, drink all, that the Sto¬ 
 mach may be perfectly clear; and go into a warm Bed as 
 foon as the Vomit has done working. Cover yourfelf 
 clofe, and try to fweat. It has feldom fail’d, and is a fafe 
 Vomit. 
 
 An EleStuary for a Cold, or Windy Stomach. 
 
 Take Gum-Guaiacum 1 Ounce, Cubebs a quarter of an 
 Ounce, Cardamums a quarter of an Ounce; beat and fift 
 all thefe, and mix it with Syrup of Gillyflowers into an 
 Eleftuary. Take Night and Morning the Quantity of a 
 Nutmeg; drink a little warm Ale after it. 
 
 For a Weaknefs or Giddinefs in the Head. 
 
 Take dry’d Rofemary Tops and Rofe Leaves, Laven¬ 
 der Flowers, Red Sage and Mint, of each 1 Handful; of 
 Cloyes, Nutmegs, Maftick, Benjamin and Storax, of each 
 half an Ounce; bruife them well; and being quilted in 
 red Sarcenet, wear next your Head. 
 
 An admirable Snuff for the Head. 
 
 Take of Sage, Rofemary, Lillies of the Valley, the Tops 
 of Sweet-marjoram, of each half an Ounce; of Nutmeg and 
 of Afarabacca-roots, each 1 Dram; dry them, and reduce 
 them to a very fine Powder. To : 
 
21 
 
 Receipts in Physick, &c. 
 
 To prevent Mifcarrying. 
 
 Take of Dragon’s-blood the Weight of a Silver Two¬ 
 pence, and a Dram of Red Coral; the Weight of 2 Bar¬ 
 ley-corns of Ambergreafe, the Weight of 3 Barley-corns of 
 Eajl-India Bezoar; make all thefe into a very fine Pow¬ 
 der, and mix them well together, and keep them clofe in 
 a Box ; and if you are frightned, or need it, take as much 
 at a time as will lie on a Penny, and keep very Hill and 
 quiet. Take it in a Caudle made with Mufcadine or Tent, 
 and the Shucks of Almonds dried and beaten to Powder, 
 and thicken it with the Yolks of Eggs : Take it in the 
 Morning falling, and at Night going to Bed. This do till 
 you are out of Danger, and lay the following Plaiiler to the 
 Back : Take Venice Turpentine, and mix with it Bole-Ar- 
 moniac, and fpread it on black-brown Paper the Length 
 and Breadth of a Hand, and lay it to the Small of the Back, 
 keeping Bed. 
 
 To clean and foften the Hands. 
 
 Set half a Pint of Milk over the Fire, and put into it 
 half a quartern of Almonds blanch’d and beaten very fine; 
 when it boils, take it off, and thicken it with the Yolk of 
 an Egg ; then fet it on again, ltirring it all the while both 
 before and after the Egg is in ; then take it off, and ftir in 
 a fmall Spoonful of Sweet Oil, and put it in a Gallipot. It 
 will keep about 5 or 6 Days. Take a Bit as big as a Wall- 
 nut, and rub about your Hands, and the Dirt and Soil will 
 rub off, and it will make them very foft. Draw on Gloves 
 jull as you have ufed it. 
 
 An approved Medicine to bring away a dead Child. 
 
 .Take Betony, Hyfl'op, and Vervain, of each a fmall 
 Handful; boil them in a Pint 0/ white Wine to half a 
 Pint, and give to the Patient to drink. 
 
 To procure the Menfes. 
 
 Take a quarter of an Ounce of puje Myrrh made into 
 fine Powder; mix it with 3 quarters of an Ounce of Con¬ 
 feree of Buglofs-flowers; two Days before your Expecta¬ 
 tion, take this Quantity at four times, lafl at Night, and 
 firit in the Morning. Drink after each Time a Draught of 
 PoiTet-drink made of Ale, white Wine and Milk, and boil 
 in it fome.Penny-royal, and a few Camomile Flowers. 
 
22 The Complete Family-Piece. 
 
 For St, Anthony’/ Fire. 
 
 Take one Part fine Spirit or Oil of Turpentine, and 
 •one Part finely rectified Spirit of Wine ; mix and fhake the 
 Glafs when you ufe it, anointing the Face gently with a 
 Feather, or your Finger, not covering it. Do it often, and 
 it cures in a Day or two ; but take care not to come near 
 your Eyes. It foftens and heals, tho’ at firft you think it 
 inflames. You may put more or lefs Spirit of Wine, as 
 you like. 
 
 To provoke Urine prefently when flopped. 
 
 In a Quart of Beer boil a Handful of the Berries of 
 Eglantine till it comes to a Pint ; drink it off lukewarm. 
 
 For an Inward Bruife. 
 
 Take of lrifh Slate, Sperma Ceti , of each half a Dram j 
 make into a Bolus with a Dram of Venice Treacle. To 
 be taken every Night, drinking a Draught of Brunswick 
 Beer after it. 
 
 To cure an Intermitting Ague and Fever, without returning. 
 
 Take Jefuit’s Bark in fine Powder i Ounce, Salt of Steel 
 and Jamaica Pepper, of each a quarter of an Ounce, 
 Treacle or Molofles 4 Ounces; mix thefe together, and 
 take the quantity of a Nutmeg three times a Day when the 
 Fit is ofl^ and a Draught of warm Ale or white Wine after 
 it. 
 
 To cure tie Falling-Sicknefs- 
 Take the Powder of Mifletoe of the Oak, of Man’s 
 Skull prepar’d, of each 1 Dram : Give a Scruple of it 
 every Morning in a quarter of a Pint of Peony Water ; 
 give more or lefs, according to the Age of the Patient. 
 
 To cure Burftennefs. 
 
 Take Hemlock, and bruife it a little; heat it pretty 
 well, and apply it twice a Day, without any Trufs, and 
 keep the Party as Hill as may be. This has cured, when 
 many other Things have failed. 
 
 A mojl excellent Procefs in a Confumption. 
 
 The Conferve. 
 
 Conferve of Hips, 6 Ounces. 
 
 The 
 
Receipts in Physick, &c\ 23 
 
 The Milk Water. 
 
 Take dry’d Mint i Handful, Ground-Ivy 3 Handfuls, 
 6 Nutmegs diced, 1 Quart of Snails clean’d and bruis’d ; 
 diftil thefe in a Gallon of Milk, and a Quart of white 
 Wine. 
 
 The Syrup. 
 
 Take Balfam of Tolu half an Ounce, boil it in 2 Pints 
 of Barley-water, till half be boiled away ; llrain and add 
 to it as much Sugar as will make it a weak Syrup. 
 
 The Perioral Pills. 
 
 Take Pill of Storax and of Hound’s-tongue, each half 
 a Dram; mix them, and make it into twelve Pills. 
 
 The Purging Pills. . 
 
 Take Pill Rufus 2 Drams, Salt of Tartar half a Scru¬ 
 ple, Chymical Oil of Marjoram 3 Drops; as much Syrup 
 of Rhubarb as will make it into Pills. 
 
 The Po-juder. 
 
 Take Powder of Crabs-Eyes 1 Ounce, prepar’d Pearl 
 a quarter of au Ounce, white Sugar-candy 1 Ounce; mix 
 thefe all into a fine Powder. 
 
 The Directions ho~v to take all. 
 
 Take as much of the Powder as will lie on a Six-pence 
 in half a Pint of Afs’s or Cow’s Milk, and Barley-water, 
 every Morning; take as much of the Conferve as a Chef- 
 nut, thrice every Day, and drink after it fome of the 
 Milk-water, fweeten’d with the Balfamick Syrup; take 
 three of the Pectoral Pills going to Reft ; and repeat the 
 Dofe if your Cough diftwrbs your Reft ; and once a Week 
 take four of the Purging Pills at Night; make an Iflue in 
 the Arm ; and once in a Month, or fix Weeks, take three 
 or four Ounces of Blood away. 
 
 This is fo fafe and valuable a Method, that I Ihall only 
 fay, that every good Judgment mult approve it. 
 
 A Drink to preferse the Lungs. 
 
 Take 3 Pints of Spring-water, put to it 1 Ounce of 
 Flour of Sulphur, and let it boil on a flow Fire till half 
 is confumed; then let it ftand to fettle, and ftrain it out, 
 
 and 
 
24 ^he Complete Family-Piece. 
 
 and pour it on i Ounce of Liquorice fcraped, and a 
 Dram of Coriander-feeds, and as many Anifeeds bruifed. 
 Let it Hand to fettle, and drink a Quarter of a Pint 
 Morning and Night. 
 
 An excellent Medicine for the fpotted, and all other malig¬ 
 nant Fevers, prefcribed by Dr. B-re. 
 
 Take of the bell Virginia Snake-weed and Root of Con- 
 trayerva finely powdered, of each half a Semple ; Goa- 
 Rone half a Scruple; Cailor and Camphire, of each 5 
 Grains; make them into a Bolus with a Scruple of Venice 
 Treacle, and as much Syrup of Peony as is fufficient: To 
 repeat the Bolus every fix Hours, drinking a Draught of 
 the following Julep after it: Take of Scorzonera Roots 2 
 Ounces; Butterbur Roots half an Ounce ; of Balm and 
 Scordium of eachan Handful, of Coriander Seeds 3 Drams; 
 of Liquorice, Figs, and Raifins, of each an Ounce : Let 
 them boil in 3 Pints of Conduit-water to a Quart ; then 
 llrain itj and add to it. Compound Peony-water 3 Ounces, 
 Syrup of Rafberries an Ounce and half. Let the Pati¬ 
 ent drink of it plentifully. 
 
 The Method of Cure in the Spotted Small-Pox. 
 
 In this Dillemper bleed in large Quantities, keeping 
 the Patient very cool, and conllantly plying him with 
 cool Tankards, and fuch diluting Liquors, giving every 
 Evening about five o’Clock an Ounce or an Ounce and an 
 half of Diacodium. If that does not procure Reil, after 
 three Hours repeat it. Sharpen all his Malt Liquors with 
 Spirit of Vitriol. If it be of the Flux or Anomalous Kind, 
 the feventh Day give him Mercurius Dulcis and Cinnabar 
 of Antimony, of each half a Scruple, made into a Bolus 
 with any Conferve ; and do the like again the thirteenth 
 Day. The tenth Day you may begin to ufe the following 
 Cordial in fmall Quantities. Take Cowdip-water, Mint- 
 water, Black-Cherry-water, of each 3 Ounces ; Plague- 
 water and Aqua Mirabilis, of eachan Ounce and a half 
 prepared ; Pearl a Dram and a half fweetened with fine Su¬ 
 gar. You may fometimes takeaGlafsof Wine, agreeable 
 to a known Maxim in Phyfick : In declinatione Morbi quo 
 ?nagu calefacis, eo tnagis Concoilionem promotes. 
 
 When the- lafl: critical Day is over, bleed to about twelve 
 Ounces, the next Day purge, with that fet down in the 
 
 Gout, 
 
Receipts, in Physick, &c. 25* 
 
 Gout, taking a quieting Draught of Diacodium at Night 
 when the Purging is over. Purging and Bleeding after 
 this, mull upon no account be omitted ; otherwife the Pa¬ 
 tient will break out in Boils, and will have very fore and 
 W'eak Eyes for a confiderable Time. 
 
 A Remedy for Pimples. 
 
 Take half a quarter of a Pound of Bitter Almonds, 
 blanch, damp them, and put them into half a Pint of 
 Spring-water, flir it together, and itrain it out; then put 
 to it half a Pint of the bell: Brandy, and a Penny-worth 
 of the Flour of Brimllone. Shake it well when you ufe 
 it, which mull be often. Dab it on with a fine Rag. 
 
 An excellent Remedy for Whooping Coughs. 
 
 Take dried Coltsfoot Leaves a good Handful, cut them 
 fmall, and boil them in a Pint of Spring-water, till half 
 a Pint is boiled away ; then take it oft'the Fire, and where 
 it is almoft cold, llrain it thro’ a Cloth, fqueezing the 
 Herb as dry as you can; and then throw it away, and 
 diftolve in the Liquor an Ounce of brown Sugar-candy 
 finely powder’d, and then give the Child (if it be about 
 three or four Years old, and fo in Proportion) one Spoon¬ 
 ful of it cold or warm, as the Seafon proves, three or four 
 times a Day (or oftner if the Fit of Coughing come fre¬ 
 quently) till well ; which will be in two or three Days $ 
 but it will prefently almoft abate the Fits of Coughing. 
 
 A Bitter Draught. 
 
 Take of the Leaves of Roman Wormwood, the Tops of 
 Centaury and St. John’s-wort, of each a fmall Handful, 
 Roots of Gentian fliced 2 Drams, Carraway-feeds half an 
 Ounce : Infufe thefeinhalf a Pint ofRhenifh, and 3 Pints 
 of White-wine, for 4 or 3 Days; take a quarter of a Pint 
 in a Morning, filling up the Bottle, and it will ferve two or 
 three Months. 
 
 For rotten or corrupt Gums. 
 
 Take of the Roots of round Birthwort and Pomgranate 
 Bark, of each half an Ounce; of Sage Leaves and Bramble 
 Tops,^ of each 1 Handful; of Roch Allum 1 Dram : Boil 
 them in a Quart of Smith’s Forge Water till one third Part 
 is wafted; ftrain it, and put to it 2 Ounces of Honey of Ro- 
 
 C fes ; 
 
26 rfhe Complete Family-Piece. 
 
 fes; mix them well together, and wafh your Mouth with it 
 feveral times a Day. 
 
 For Cofiivenefs. 
 
 Take of the Pulp of Cailia, newly extracted, an Ounce 
 and half ; of Cremor Tartari 2 Drams; mix, and give 
 the Quantity of a large Nutmeg every Day about an Hour 
 before Dinner. Continue taking it for a Week together. 
 
 A Receipt to cure the Evil. 
 
 Take Mercurius Dulcis 1 Dram, Antimony revived 
 half a Dram. You may give of this Medicine three, 
 four, or five Grains, according to the Age or Strength of 
 the Patient. Take this twice a Week. In the intermedi¬ 
 ate Days ufe the Diet-Drink following: 
 
 Fhe Diet-Drink. 
 
 Take of the Leaves of Senna half a Pound, the Root of 
 Monks Rhubarb 7 Ounces, the Roots of the (harp-pointed 
 Dock, the Root of Polypody of the Oak, of each 4 Oun¬ 
 ces ; the Roots of Mizerion 3 Ounces and a half ; Rue 
 leav’d. Whitlow Grafs 3 Handfuls; Rinds of Oranges 
 dried 6 Ounces, crude Antimony, grofly powder’d, one 
 Pound: Slice and bruife thefe; then put them in a Bag, 
 and boil them in 4 Gallons and a half of middling Drink 
 to 3 Gallons. Take half a Pint every Morning, increa- 
 fmg or leflening the Dofe according to its Operation. By 
 this very Method great Numbers have been cured. 
 
 An excellent Bolus for a Cure of Colds, which, in two or 
 three Days taking, will certainly carry it off. 
 
 Take of Venice Treacle half a Dram, Powder of Snake- 
 Root 12 Grains, Powder of Saffron 6 Grains, Volatile Salt 
 ofHartfhorn 4 Grains, Syrup of Cloves a fufhcient quantity 
 to make it into a Bolus. To be taken going to Refi, 
 drinking a large Draught of warm Mountain Whey, or 
 Treacle Poilet, after it. To fuch Conftitutions as cannot 
 be provok’d to fweat, opening a Vein, or*a gentle Purge, 
 will be of great fervice. 
 
 A Water to waff the Face. 
 
 Boil 2 Ounces of French Barley in 3 Pints of Spring-w r a- 
 -ter ; fhift the Water three times; the laft Water ufe, ad¬ 
 ding to it a Quartern of Bitter Almonds blanch’d, beat and 
 6 ^ Brain’d 
 
Receipts in Physick, &c. 
 
 drain’d out; then add the Juice of 2 Lemons, and a Pint 
 of White-wine. Wafh with it at Night. Put a Bit of Cam- 
 phire in the Bottle. 
 
 To flop Vomiting. 
 
 Take half a Pint of Mint-water, an Ounce of Syrup of 
 Violets, a quarter of an Ounce of Adithridate, and half an 
 Ounce of Syrup of Rofes ; mix all thefe well together, and 
 let the Party take two Spoonfuls firft, and then one Spoon¬ 
 ful after every Vomiting, till ’tis ltaid. 
 
 To make the Teeth white. 
 
 Mix a little burnt Allum with 6 Spoonfuls of Honey, 
 and 2 of Celandine Juice, and rub the Teeth with it. 
 
 For a Bruife in the Adembers. 
 
 Take an Handful of Hart’s-tongue Leaves, dry them 
 in a Paper before the Fire ; beat them to Powder, and 
 with the Oil of Rofes make a Cataplafm, to be applied to 
 the Part affedted, renewing it every 24 Hours. 
 
 To whiten and clean the Hands. 
 
 Boil a Quart of new Milk, and turn it with a Pint of 
 Aqua-vitas; then take off the Curd, then put into the 
 Poffet a Pint of Rhenilh-wine, and that will raife another 
 Curd, which take off; then put in the Whites of 6 Eggs 
 well beaten, and that will raife another Curd, which you 
 muld take off, and mix the three Curds together very 
 well ; and put them into a Gallipot, and put the Poffet in 
 a Bottle. Scour your Hands with the Curd, and walh them 
 with the Poffet. 
 
 For the Strangury. 
 
 Take half a Pint of Plantand-water, 1 Ounce of white 
 Sugar-candy finely powder’d, 2 Spoonfuls of Salkd-Oil, 
 and the Juice of a Lemon ; beat all thefe together very 
 well, and drink it off. 
 
 For the Black Jaundice. 
 
 Take an Handful of the long Leaves that grow upon 
 the Artichoke Stalks; put them into a Pot with 3 Pints 
 of Aie; let the Pot Hand in a warm Place clofe cover’d for 
 12 Hours. Take half a Pint of the Liquor, with a quar¬ 
 ter of a Pint of White-wine every Morning filling, for 
 nine Mornings fucceffively ; let a Dram of Saffion, tied in 
 
 C 2 a Rag, 
 
28 The Complete Family-Piece. 
 
 a Rag, be hung in the Pot: the Leaves muft be bruifed 
 before they are put into the Ale. 
 
 An excellent Prefcription for the Cure of Worms. 
 
 Take Tops of Carduus, Tops of Centaury, Roman 
 Wormwood, and Flowers of Camomile, (all of them dried 
 and of the lateft Year’s Growth that you ufe them in) of 
 each a fmall Handful; cut the Herbs fmall, but not the 
 Flowers, and put them, with an Ounce of Worm-feed brui¬ 
 fed fmall, into an Earthen Jar or Pickling-Pot, and pour 
 upon them a Quart of Spring-water cold; ftir all about, 
 and then tie the Pot over with a double Paper, and let it 
 ftand 48 Hours, opening and ftirring it about five or fix 
 times in that fpace. At the End of 48 Hours ftrain it thro’ 
 a Cloth, fqueezing the Herbs as dry as you can, which 
 fling away; and of the Liquor give to a Child from two to 
 fou^or five Years old, half a Spoonful, more or lefs, mixt 
 with a quarter of a Spoonful of Oil of Beech N uts, every 
 Morning, upon an empty Stomach, and to fait for about 
 an Hour after it; and alfo the fame Dofe about four or five 
 in the Afternoon, every Day for a Week or ten Days to¬ 
 gether; by which time, if the Cafe be Worms, and you 
 make but Obfervation, you will find them come away ei¬ 
 ther dead or alive. Older Children mult take more, in 
 proportion to their Ages, and grown Perfons from three 
 or four to fix or eight Spoonfuls, or more, with always 
 half the quantity of the faid Oil mixt with each Dofe, and 
 it will keep the Body foluble, and fometimes a little loofe. 
 
 For a Stitch in the Side. 
 
 Take Rofin, pound and fift it, and with Treacle mix it 
 into an Eleftuary, and lick it up often in the Day or Night. 
 
 To increafe Milk in Nurfes. 
 
 Make Pottage of Lentils, and take it very plentifully. 
 
 To cure a Sore Throat that is inflam'd. 
 
 Take of Plantane-water half a Pint; beat it well with 
 the White of a new-laid Egg; then ftrain it, and fweeten 
 it with white Sugar. Let the Patient walk Iris Mouth with 
 it as often as he pleafes. 
 
 To 7nake Necklaces for Children in cutting Teeth. 
 
 Take Roots of Henbane, Orpin and Vervain ; ferape 
 
 them 
 
Receipts in Physick, &c. 29 
 
 them clean with a lharp Knife, cut them in long Beads, 
 and llring them green; firfi Henbane, then Orpin, then 
 Vervain ; and fo do till ’tis the Bignefs of the Child’s Neck. 
 Then take as much Red Wine as you think the Necklace 
 will fuck up, and put into it a Dram of Red Coral, as 
 much fmgle-Peony-root finely powder’d. Soak your Beads 
 in this 28 Hours, and rub the Powder on the Beads. Sy- 
 
 7 J. 
 
 rup of Lemons, and Syrup of fingle-Peony, are excellent 
 to rub the Child’s Gums with very frequently. 
 
 To dry up Milk in Womens Breafs. 
 
 Take a Quantity of Aqua-Vitae, and fweet Butter, 
 temper them together, and anoint the Brealls with it, 
 laying a Brown Paper betwixt them. Repeat this as 
 often as the Paper dries, till the Milk is dry’d up. 
 
 Dr. Lower's Purging-Drink for young Children to free left 
 
 their Blood. 
 
 Take half an Ounce of choice Rhubarb fliced thin, 
 burnt Hartfhorn bruited i Ounce, Raifins of the Sun Ho¬ 
 ned 2 Ounces: Infufe them in a Pint of Ale and a Pint of 
 Small Beer 24 Hours. Give two or three Spoonfuls at a 
 time, as occafion requires. 
 
 A Purge for Hoarfenefs, or any lllnefs on the Lungs. 
 
 Take 4 Ounces of the Roots of Sorrel, of Hyflop and 
 Maiden-hair, of each half a Handful; Raifins a quarter 
 of a Pound Honed,' Sena half an Ounce, Barley-water twp 
 Quarts ; put all thefe in a Jug, and infufe them in a Ket¬ 
 tle of Water 2 Hours; drain it out, and take a quarterof 
 a Pint Morning and Night. 
 
 Lapis Contrayernja. 
 
 Take Pearl, Coral, Amber, Crabs-Eyes, Oriental Be- 
 2oar, each half an Ounce; Contrayerva Roots 1 Ounce ; 
 powder thefe feverally very fine ; then take the Black 
 Tips of Crabs 4 Ounces, very finely powder’d; and with 
 Jelly of Hartfhorn, made with Dragon-water, a little 
 tindtur’d with Saffron, beat them in a Marble Mortar into 
 a Pafie, and 19 roll it up into Balls, and dry them. 
 
 A new Method for curing the Venereal Difeafe. 
 
 It need not be faid what direful Accidents daily happen 
 
 C 3 v to 
 
30 rfhe Complete Family-Piece. 
 
 to People by Salivations, as the Lofs of Teeth, Hearing, 
 of a healthful Conftitution, and often even of Life itfelf: 
 And what makes this Cafe ilill more deplorable, is, that it 
 has been generally thought, that nothing but an high Sali¬ 
 vation is the proper and adequate Cure for this Diftemper : 
 But the learned Dr. Chicoyneau has happily difcovered and 
 proved the contrary. His Method, which is fometimes 
 .called, The Montpellier Method, and fometimes, The new 
 French Method, and which is attended with very little Pain, 
 and no Danger at all, is as follows. 
 
 The Doftor, according as he finds the Patient’s Cafe to 
 be, fometimes orders a little Blood to be taken away, fome¬ 
 times a gentle Purge or two to be taken, but always makes 
 him bathe five or fix times, and always an Hour each 
 time; after which the whole Operation confifls in nothing 
 more than rubbing his Feet, Legs, and Arms, four, five, 
 or fix times, as the Cafe requires, with a Mercurial Oint¬ 
 ment, in fuch Quantities, and at fuch proper Intervals of 
 Time, that no high Salivation may be rais’d thereby: 
 Sometimes indeed, but not always, a gentle moderate 
 Spitting will enfue, nor is it poffible in fome Conflitutions 
 to prevent it; but then ’tis never carried high, nor encou¬ 
 raged, ’tis neither troublefome nor dangerous. The Patient 
 during this time keeps his Chamber, and obferves a regu¬ 
 lar Diet; and all he fuffers is, only a little feverifh Heat 
 and Reflleffnefs fometimes for a Day or two, when the 
 Operation is at the Height. 
 
 After this Manner only, without any further Trouble or 
 Danger, does Dr. Chicoyneau cure the moil inveterate Pox, 
 with all its Symptoms and Attendants: ’Tis therefore 
 greatly to be wifhed, that all our Surgeons and others, who 
 undertake the Cure of this Difeafe, could be prevailed on, 
 out of regard to the Eafe and Safety of Mankind, wholly 
 to lay afide the old pernicious Way of Salivation, and 
 embrace this new and fafe Method. 
 
 There are fome huudreds of Gentlemen in England, 
 that can, from their own Experience, bear Witnefs to 
 the Excellency and Efficacy of it. 
 
 For the Hemorrhoids. 
 
 Take of Diapalma melted down very thin, with Oil 
 of Chamomile i Ounce; put to it Saffron finely powder’d 
 i Scruple; Opium 3 Grains; mix them well, and being 
 moderately warm, anoint the Part afteded. Black 
 
3i 
 
 Receipts in P h y s i c k, &c. 
 
 Black Cherry Water for Children. 
 
 Take 6 Pound of Black Cherries, and bruife them fmall; 
 then put to them the Tops of Rofemary, Sweet-marjoram, 
 Spearmint, Angelica, Balm, Marigold-flowers, of eacli a 
 Handful; dried Violets i Ounce; Anifeeds and fweet Fen¬ 
 nel-feeds, of each half an Ounce bruifed. Cut the Herbs 
 fmall, mix all together, anddiftil them off in a cold Still. 
 This Water is excellent for Children, giving them two or 
 three Spoonfuls at a Time. 
 
 < Ibe Italian Wafh for the Neck. 
 
 Take a Quart of Ox-Gall, 2 Ounces of Roch-Allum, 
 2 Ounces of white Sugar-candy, 2 Drams of Camphire, 
 half an Ounce of Borax; beat all thefe in a Mortar, and 
 lift them through a fine Sieve ; then mix them well in the 
 Quart of Ox-Gall; put all together into a three-Pint Stone 
 Bottle well corked ; fet it to infufe in the Sun, or by the 
 Fire fix Weeks together, liming it once a Day; then 
 drain it from the Bottom, and put to every quarter of a 
 Pint of this Liquor a Quart of Spring-water, otherwife it 
 will be too thick. 
 
 To make Barley Water. 
 
 Take of Pearl-Barley 4 Ounces; put it into a large Pip¬ 
 kin, and cover it with Water; when the Barley is thick 
 and tender, put in more Water and boil it up again ; and 
 fo do till ’tis of a good Thicknefs to drink; then put in a 
 Blade or two of Mace, or a Stick of Cinnamon. Let it 
 have a Walm or two, and drain it out, and fqueeze in the 
 Juice of two or three Lemons and a Bit of the Peel, and 
 i'weeten it to your Tafle with fine Sugar. Let it Hand till 
 ’tis cold, and then run it thro’a Bag, and bottle it out; it 
 will keep three or four Days. 
 
 A certain Remedy to take Fire out of a Burn. 
 
 Beat an Apple with Sallad Oil till ’tis a Poultice pretty 
 fo ft; bind it on the Part, and as it dries, lay on frefh. 
 You mull be fure to pare, core, and beat your Apple well, 
 for fear of breaking the Skin of the Burn: But if the Skin 
 be off, there is not any thing in Nature fo fure to take out 
 the Fire. 
 
 A Wafh to cure the Itch. 
 
 Take 1 Quart of Spring Water, diffolve in it 1 Dram 
 of Sublimate, Cream of Tartar half an Ounce: Walk 
 
 C 4 the 
 
32 ‘The Complete Family-Piece. 
 
 the Pukules over with this at Night going to Bed. Change 
 your Linnen, and in three Nights at farthek you will be 
 well. ’Tis neceffary at leaf! to purge. Bleeding is like- 
 ivife very proper. 
 
 To defroy Buggs. 
 
 Take of the highek redtify’d Spirit of Wine, (viz. 
 jamp Spirits) that will burn all away dry, and leave not 
 the leak Moikure behind, half a Pint; newly dikill’d Oil 
 or Spirit of Turpentine, half a Pint; mix them together, 
 and break into it, in fmall Bits, half an Ounce of Cam- 
 phire, which will diffolve in it in a few Minutes; fhake 
 ahem well together, and with a piece of Spunge, or a 
 "Brufh dipt infoine of it, wet very well the Bed or Furni¬ 
 ture wherein thofe Vermin harbour and breed, and it will 
 infallibly kill and dekroy both them and their Nits, altho’ 
 they fwarm ever fo much. 
 
 For Coughs, efpedally fuch as proceed from thin Rheums. 
 
 Take of choice Olibanum finely powder’d, from i 
 Scruple to half a Dram; and mix carefully with it an equal 
 Weight of Sugar-candy, (white or brown) or, in want of 
 that, of fine Sugar; and let the Patient take it at Bed-time 
 in the Pap of an Apple, or feme other proper Additament, 
 for feveral Nights together. If it be found needful, it may 
 h,e taken at any other time, when the Stomach is empty. 
 
 To give Eafe in the Pains of the Stone, even that of 
 the Bladder. 
 
 Take the tranfparent Spar that grows upon the Veins of 
 Lead Ore, and having reduced it to a fine Powder, give 
 from half a Dram to a whole Dram of it at a time, in a 
 moderate Draught of fome convenient Vehicle. N. B. 
 Though there be (at leak in mok of our Englijh Mines) 
 two Teguments, as it were, of the Veins of Lead, that 
 grow clofe together, yet that which the Diggers name 
 Cavjk, which is white and opacous, is not the Medicine I 
 mean; but the tranfparent, or at leak femi-diaphanous, 
 which eafily breaks into fmooth Fragments, and in the 
 Fire cleaves into feveral Pieces, that are wont to be fmooth 
 and prettily fhaped. 
 
 For Sharpnefs of Urine. 
 
 Take of the dry Stuff that divides the Lobes of the 
 Kernels of Walnuts; beat them to Powder, and of this 
 
 give 
 
Receipts in Physick, &c. 33 
 
 give about half a Dram at a Time, in a Draught of white 
 Wine or Poffet-drink made with it, or in any other con¬ 
 venient Liquor. 
 
 To appeafe the •violent Pains of the Tooth-Ach. 
 
 Make up a Scruple of Piluta Mallichinte, and half a 
 Grain of Laudanum, into two or three Pills for the Pa¬ 
 tient to take at Bed-time. 
 
 For the Yellow Jaundice. 
 
 Take an Ounce of Caitile Soap, (the older the better) 
 flice it thin, put it into a Pint of Small Beer cold, fet it 
 on the Fire, let it boil gently half away; after boiling 
 fome time fcum it once; then ilrain it through a fmall 
 Sieve, warm it, and drink it all in a Morning faking ; 
 take a fmall Lump of Sugar after it, and fail two or three 
 Hours. The Party may walk about his Bufinefs, and eat 
 his accuftomed Meals. If at anytime he drinks Wine, 
 let it be white Wine. N. B. If he be far gone in the Di- 
 ftemper, two or three Days after he may take it once or 
 twice more, and- no oftner. Refrain all other Medicines. 
 It will keep a Week, or longer. 
 
 For the Dyfentery. 
 
 Take Pigs Dung, dry it, and burn it to grey (not 
 white) Allies; of thefe give about half a Dram fora Dofe, 
 drinking after them about three Spoonfuls of Wine Vi net 
 gar. 
 
 For the King’s Evil. 
 
 Take Cuttle-bone uncalcin’d, and having fcrap’d off the 
 Outfide or coloured Part, dry the white Part ; and of this 
 finely powder’d, give half a Dram for a Dofe in Aqua 
 Malvte. 
 
 To make Lime-water ufefulin divers Difempers. 
 
 Take i Pound of good QuickTime, and flack it in a 
 Gallon of warm Water, and let it Hand till all that will 
 fubfide be fettled at the Bottom, and (Separation being 
 made) the Water fwim clear at the Top : (At which time 
 it will often happen, that a kind of thin and brittle Sub- 
 ilance, almoft like Ice, will cover the Surface of the Li¬ 
 quor.) As foon as the Water is thus fufficientlv impregna¬ 
 ted, delay not to pour it. off warily, and keep it well fiopr 
 for Ufe. 
 
 C 5 J 
 
34 Tfe Complete Family-Piece. 
 
 A Lime-water for Obfirudlions and Confumptions. 
 
 Take a Gallon of Lime-water made as above, and in- 
 fufe in it cold Saflafras, Liquorice, and Anifeeds, of each 
 4 Ounces, adding thereto half a Pound of choice Currants, 
 or the like quantity of fliced Railins of the Sun. The 
 Dofe of this compound Lime-water is four or five Ounces, 
 to be taken twice a Day. 
 
 An Amulet againfl Agues, efpecially Tertian. 
 
 Take a Handful of Groundfel, fhred and cut it fmall, 
 put it into a fquare Paper Bag of about 4 Inches every 
 way, pricking that Side that is to be next the Skin, full 
 ©f large Holes; and cover it with fome Sarfenet or fine 
 Linnen, that nothing may fall out. Let the Patient wear 
 this upon the Pit of his Stomach, renewing it two Hours 
 before every Fit. 
 
 For Women in Labour to bring anvay the Child. 
 
 Take about 1 Dram of choice Myrrh, and having 
 reduced it to fine Powder, let the Patient take it in a 
 Draught of Rhenifh Wine or Sack ; or if you would have 
 the Liquor lefs. adtive, White-wine, Poflet-drink, or fome 
 ©ther temperate Vehicle. 
 
 An Amulet againft the Cramp. 
 
 Take the Root of Mechoacan, and having reduced it 
 to Powder, fill with this Powder a little fquare Bag or 
 Sacket of Sarfenet, or fome fuch flight Stuff ; which Bag 
 Is to be about three Inches fquare, and to be hung by a 
 String about the Patient’s Neck, fo that it may reach to 
 the Pit of the Stomach, and immediately touch the Skin. 
 
 • 
 
 For a Cough fettled on the Stomach. 
 
 Take half a Pound of Figs, as many Raifins of the Sim 
 flon’d, a Stick of Liquorice ferap’d and fliced, a few Ani- 
 leeds, a few Sweet-Fennel-feeds, and fome HyfTop waffl¬ 
 ed; boil all thefe in a Quart of Spring-water till it comes 
 to a Pint; ftrain it, and fweeten very well with White 
 Sugar-candy. Take two or three Spoonfuls of it Morn¬ 
 ing and Night, and when you pleafe. 
 
 For Ulcers in the Bread:, and elfe^where. 
 
 Take Millepedes, (in Eng!if? by fome called Wood-lice,’ 
 
 - 
 
Receipts zVFhysick, &c. 35 
 
 by others Sows) and having wafh’d them clean with a little 
 White-wine, and dried them with a Linnen Cloth, beat 
 them very well in a Glafs or Marble Mortar, (for they 
 ought not to be touch’d with any thing of Metal) and 
 give the firff time as much Juice as you can by ftrong Ex- 
 prefiion obtain from five or fix of them. This Juice may¬ 
 be given in fmall Ale or White-wine, in which the next 
 time you may give as much as can be fqueez’d out of eight 
 or nine Millepedes j and fo you may continue, increafing 
 the Number that you employ of them by two or three at a 
 time, till it amount to twenty-five or thirty ; and if need 
 be, to forty or more, for one taking. And note. That if 
 upon pounding of thefe Infeds, you find the Mafs they 
 afford too dry, as it now and then happens, you may di¬ 
 lute it with a little White-wine or Ale, to be well agitated 
 With it, that being penetrated, and fo foftned with the Li* 
 quor, the Mafs may the better part with its Juice. 
 
 To take off the Pain and Inflammation of Ulcers in 
 the Legs and elfewhere. 
 
 In a Quart of Water boil about fo much white Bread 
 as in ordinary Years may be found in a Half-penny Loaf y 
 then add to it 2 Ounces of good Sheep-Suet cut very 
 fmall ; and when that is boiled a little, add to it 1 Ounce 
 of finely powder’d Rofin, and a little well-fearc’d Brim- 
 ftone : Of thefe make a Cataplafm, which is to be kept 
 conflantly on the Part affeded, and ihift once or twice a. 
 Day, as need fhall require. 
 
 For a Cough, efpecial/y accompanied ’with tickling Rheunn 
 
 Take equal Parts of finely powder’d Olibanum and 
 Vemce Treacle, incorporate them exactly, and of this Mafs 
 form Pills of what Bignefs you pleafe. Of thefe let the 
 Patient take about half a Dram at Bed-time ; or, if nced- 
 be, one Scruple (or more) twice a day. 
 
 For a Rupture, efpecially in a Child or young Perfojt. 
 
 Take of that Geranium or Crane’s-bill that is com¬ 
 monly call’d Columbinum, reduce the Root and Leaves to 
 fine Powder ; and of this let the Patient take about half a 
 Spoonful at Night and Morning, for three or four Weeks- 
 together, waihing it down each time with feme Spoonfuls 
 ©1 Red-wme,. 
 
 Ta 
 
3 « , ‘The Complete Family-Piece. 
 
 Vo cure an Intermitting Ague and Fever without returning. 
 
 Take Jefuit’s Bark in fine Powder i Ounce, Salt of Steel 
 and Jamaica Pepper, of each a quarter of an Ounce i 
 Treacle, or Meloffoes 4 Ounces; mix thefe together, and 
 take the Quantity of a Nutmeg three times a Day when 
 the Fit is olf, and a Draught of warm Ale or White-wine 
 after it. 
 
 For the Heart-burning, as they call it. 
 
 Take from 15 or 20, to 30 or 40 Grains of Crabs-Eyes, 
 (known commonly in the Shops by the Name of Lapidcs 
 Cancrorum) reduced to very fine Powder, and either take 
 it alone, or in any convenient Conferve or Syrup. ’Tis 
 for the moll: part bell to take this Medicine when the Sto¬ 
 mach is empty. 
 
 A lengthening Plailler after a Strain, or when there 
 is any Weaknejs in the Joint. 
 
 Melt down together, and incorporate very well, two 
 Parts of Diapalma, and one Part of Emplaftrum ad Her¬ 
 man ; fpread this Mixture (but not very thick) upon Lea¬ 
 ther, and lay it to the Joint to be Hrengthned. 
 
 For Difficulty ^Hearing from a cold Caufe. 
 
 Out of a Bulbe or Root of Garlick, chufe a Chive of 
 a convenient Bignefs; then having palled a fine Piece of 
 Thread or Silk through one End of it, that thereby it may 
 be pull’d out at pleafure, crulh it a little with your Fin¬ 
 gers, and having anointed it all over with Oil of Bitter 
 (or, for want of that. Sweet) Almonds, put it into the 
 Cavity of the Patient’s Ear at Bed-time, and draw it out 
 the next Morning, Hopping the Ear afterwards with black 
 Wool; but if need require, this Operation is to be reite¬ 
 rated with frelh Garlick for fome Days fuccelfively. 
 
 For Ruptures in the Belly, efpecially in Children. 
 
 Having well cleanfed the Roots of Sigillum Salomonis, 
 fcrape 1 Ounce of them into a Quart of Broth, and let the 
 Patient take a Alefs or a Porringer full of it for his Break- 
 fall ; or elfe give half a Dram, or 2 Scruples of the Pow¬ 
 der of it at a time, in any convenient Vehicle. 
 
 To make Charity Oil. 
 
 Take Poplar Buds in the beginning of May 1 Handful, 
 
 and 
 
Receipts in Physick, &c. 37 
 
 and put them into a Pint and half of Oil, and half a Pint 
 of Aqua-vitas, and cover them clofe, and let them hand 
 till the following Herbs are in Seafon; then add to your 
 Buds Betony, Charity, Sanicle, the Tops of St. John’s- 
 vvort when blown; Adder’s-tongue, Comfry, Self-heal, 
 Balm, Southernwood, Penny-royal, Flowers of Red Sage, 
 Parflcy, Clowns All-heal, Balfam, Knot Grafs, Sweet- 
 marjoram, Lavender-Cotton, Red Rofe-buds, Camomile, 
 Lavender-tops when blown, of each of thefe Herbs a fmall 
 Handful; but of Poplar-buds, Red Rofe-buds, and Ad¬ 
 der’s-tongue, double the Quantity; gather the Herbs in 
 dry Weather, and wipe them clean with a Cloth; Ihred 
 them pretty grofly before you put them in; fo let them 
 Beep in a Stone Pot: When all is in, cover it very clofe; 
 then fet them on the Fire in a Skillet; let them fimmer 
 with a flow Fire five or fix Hours, then Itrain it out. 
 This Oil is good for any green Wounds, Bruife, Burn, or 
 Ach; and for Bruifes inward, taking a Spoonful in a little 
 warm Sack ; and for any outward Swelling, warm it and 
 anoint the Part aftefted. 
 
 A Water for Ulcers and Sores. 
 
 Take a Solution of Venetian Sublimate, and having 
 made, with very good Quick lime, as ftrong a Lime-water 
 as you can, (fo that, if it be poflible, it may bear an Egg) 
 drop this upon the diffolved Sublimate, till it will pre¬ 
 cipitate no more reddifh Stuff at all; (which will not fo 
 foon be done as one that hath not tried will imagine :) as 
 Toon as you perceive that the Liquors aft no longer vifibly 
 upon one another, pour the Mixture into a Filter of Cap- 
 Paper, which, retaining the Orange-coloured Precipitate, 
 will tranfmit an indifferently clear Liquor; which is to be 
 in a Glafs Vial kept ftopt for its proper Ufe; namely, 
 that the Part affected may be therewith walk’d from time 
 to time, and, if need be, kept cover’d with double Lin- 
 nen-Cloths wetted in the fame Liquor. 
 
 “ 1 l • - «. 1 J ' ' if L. ' ** f . QQT 1 . , t 1 ( 
 
 A Plaifer to difeufs Tumours, and ripen them if it 
 cannot difcujs them. 
 
 Take of Yellow Wax, Franicincenfe, and Rofin, of each 
 4 Ounces, or a fufficient quantity; melt them together gent¬ 
 ly, and being Brained, make up the Mafs into a Roll for ufe. 
 
38 T/je Complete f'amily-Piece. 
 
 A Drink to be frequently ufed in Fevers, efpecially 
 continual ones. 
 
 Give in half a Pint of fome fmall convenient Drink, 
 half an Ounce of Hartfliorn, burnt to great Whitenefs 
 which is to be a little boiled in the Liquor; and this, thus 
 alter’d, is to be given from time to time. 
 
 A choice Medicine for a Sore Throat. 
 
 Take a Piece of greafy Linnen Cloth, of fuch a Bignefs r . 
 as that being doubled, may make a Bag in Form of a 
 Stay, to reach from one fide of the Throat to the other, 
 and contain as much Matter as may make it of thaThick- 
 nefs of an Inch or more. This Bag being fill’d with com¬ 
 mon Salt, is to be heated throughly, and apply to the Part 
 affe&ed as warm as the Patient can conveniently endure; 
 and within two Hours after, or when it begins to grow 
 too cold, another like it, and well heated, is to be fubftitu- 
 ted in its room ; and whilft this is cooling, the other may 
 be heated, and made ready for Ufe: So that the Part af- 
 fedled may be always kept in a confiderable Degree of 
 Warmth for about 48 Hours, if the Remedy be To long 
 needed. 
 
 To appeafe the Tain of the. Haemorrhoids, whether 
 internal or external. 
 
 Take two Parts of Flour of Sulphur, and one Part of 
 Sugar very finely powder’d; mix them exadlly together^ 
 and make them up with a fufficient Quantity of Mucilage 
 or Gum Trajacanth, into Lozenges of about a Dram a- 
 piece : Of which you may give one at a time, thrice a day; 
 or, if need be, four or five times. 
 
 A powerful Application to prevent and check the Apoplexy. 
 
 Make an Iflue at the Meeting of the Sutures, and keep 
 it open for a good while : But if the Cafe will’not admit 
 a Delay, clap on a good Cupping-Glafs, without Scarifi¬ 
 cation, or with it, as need Brail require, upon the fame 
 Concourfe of the Sutures. 
 
 An approved Medicine for a Cancer not broken. 
 
 Take dulcify’d Colcothar, and with Cream of Whites 
 of Eggs beaten to a Water, bring it to the Confidence of a 
 
 Cataplafm y 
 
Receipts in Physick, GV. 39 
 
 Cataplafm; which ought to be made large, and fpread 
 about the Thicknefs of a Half-crown, and applied warm 
 to the Part affe&ed, fhifting at lead once a Day. 
 
 For the Dyfentery and Pleurify. 
 
 Grate to fine Powder the dry’d Pizzle of a Stag, and 
 give of it as much as will lie upon a Shilling or there¬ 
 abouts, once or twice a Day in any convenient Vehicle. 
 
 For Hoarfenefs upon a Cold. 
 
 Take 3 Ounces of Hyflop-water, fweeten it with Su¬ 
 gar-candy ; then beat well into it the Yolk of an Egg, and 
 drink it at a Draught. 
 
 A choice Medicine for the Jaundice in Children. 
 
 Take half an Ounce of choice Rhubarb made into 
 Powder: Incorporate with it exactly, by long beating, 
 two Handfuls of well chofen and cleanfed Currants. Of 
 this Eleftuary let the Patient take every Morning about 
 the Quantity of a Nutmeg, for feveral Days together. 
 
 Fa allay the Heat in the■ Eyes proceeding from Jharp 
 Humours. 
 
 Beat the White of an Egg into a Water, in which dif- 
 folve a pretty Quantity of refined Loaf-Sugar, and then 
 drop fome of it into the Patient's Eye. 
 
 For the Falling-Sicknefs in Children. 
 
 Take half a Dram of choice Amber finely powder’d, and 
 give it for 6 or 7 Weeks together, once a Day, when the 
 Stomach is empty, in about 4 Ounces of good White-wine. 
 
 An approved Medicine to drive the Stone, and cure the 
 Supprejfon of Urine proceeding from it. 
 
 Take the Roots of Wild Garlick, (by fome Country 
 People called Crow Garlick) wipe them very clean, ftamp 
 them very well in a Mortar of Stone or Glafs, and drain 
 out the Juice; with which make a moderate Draught of 
 good White-wine confiderably flrong, and let the Patient 
 take it once or twice a Day. 
 
 An eafyhut approved Medicine for the Cholick. 
 
 Take about half a Dram of Madick, and mix it with 
 the Yolk of a new-laid Egg, and give it to the Patient 
 once <?r twice a Day. - - - ^ 
 
40 ^he Complete Family-Piece. 
 
 To appeafe the Heat of Fevers by an external Remedy. 
 
 Apply to the Soles of the Feet a Mixture or thin Cata- 
 plafm made of the Leaves of Tobacco, fit to be cut to fill a 
 Pipe with, beaten up with as much of the frelhelt Currants 
 you can get, as will bring the Tobacco to the Confidence of 
 a PoHltice. 
 
 A choice Medicine for a Whitloe. 
 
 Take Snail-lhells, and beat the pulpy Part of them very 
 well, with a convenient Quantity of fine chopt Parfley, 
 which is to be applied warm to the aifeded Part, and 
 Ihifted two or three times a Day. 
 
 To inake an IlTue raw, that begins to heal up. 
 
 Take of Lapis Infernalis one Ounce, of Crown Soap an 
 Ounce and an half. Chalk finely powdered 6 Drams; mix 
 them all together very carefully, and keep them clofe 
 ftopt, except when you mean to ufe them. 
 
 For He at about the Orifices/* the Stomach. 
 
 Make a Syrup with the Juice of Houfe-leek and Sugar,, 
 and give about one Spoonful of it from time to time. 
 
 A Stomachical Tinliure. 
 
 Take Agrimony 2 Drams, fmall Centaury Tops 1 
 Dram, Coriander Seeds bruifed 1 Scruple, Salfafrafs Sha¬ 
 vings and Bark 1 Dram, Gentian Root half a Dram, Ze- 
 doary Root 10 Grains ; pour upon thefe three Quarters of 
 a Pint of boiling Spring-water, cover it, and let it deep 12 
 Hours ; then drain it, and put it in a Bottle; then drop 
 a Drop of Oil of Cinnamon upon a Lump of Sugar, and 
 put it into the Liquor. The Dofe is three Spoonfuls twice 
 a Day, an Hour or two before Meals. 
 
 A powerful Remedy in Apopledick Fits. 
 
 Take the Herb Maftick, and dillil by an Alembick 
 with a Copper Body an effential Oil •, of which, with Inch a 
 Pipe or Quill, that one End may be open’d and flopped at 
 Pleafure, (the other Hill remaining open) blow up fome 
 Drops, firll into one of the Patient’s Nodrils, and a while 
 after into the other. 
 
 A very eafy Medicine for light Scorbutick Aches or Pains. 
 Anoint the pained Part from time to time with Fading 
 
 Spittle; 
 
Receipts in Physick, &c. 41 
 
 Spittle; and if you will have the Medicine a little flronger, 
 the Patient may put Rocb-Allum to the Bignefs of a f'mall 
 Pea into his Mouth, before he employs his Spittle. 
 
 For Aches and pricking Pains in the Sides, or elfeavhere. 
 
 ' With a fufficient Quantity of clean Sulphur finely pow¬ 
 dered, mix diligently as much Venice Treacle as will bring 
 it to the Confidence for Pills. Of this Mixture you may 
 give the Quantity of a Piftol-bullet twice, or at moll thrice 
 a Day, drinking any convenient Liquor after it. 
 
 An excellent Remedy for an Anafarca, or general Difeafe of 
 the 'whole Body. 
 
 Fry frelh-gathered Rue with Oil ofWallnuts, till it be¬ 
 come fit to be applied hot as a Cataplafm or Poultice to 
 the Navel; and keep it on that Part fome flours, renew¬ 
 ing it once or twice a Day, if need require.. 
 
 An external Medicine often fuccefsfully tried for an Ague. 
 
 Take 5, 7, or 9 of the Roots of Rib-wort, and having 
 made them clean, put them into a little Bag of Sarfenet, 
 or fine Linnen, and let the Patient wear it upon the Nape 
 of his Neck, renewing it within 2, 3, or 4 Days, if need 
 require. 
 
 Dr. Burgefs’j Antidote againjl the Plague. 
 
 Take three Pints of Mufcadine, and boil therein 1 
 Handful of Sage, as much Rue, Angelica Root 1 Ounce, 
 Zedoary Roots 1 Ounce, Virginia Snake Root half an 
 Ounce, Saffron 20 Grains. Let all thefe boil till a Pint 
 be confumed; then llrain it and fetit over the Fire again, 
 "and put therein two Pennyworth of Long Pepper, half an 
 Ounce of Ginger, as much Nutmegs. Beat all the Spices, 
 and let them boil together a little, and put thereto a quarter 
 of an Ounce of Mithridate, and as much Venice Treacle, 
 and a quarter of a Pint of the bell Angelica Water: Take 
 it warm both Morning and Evening, 2 Spoonfuls if al¬ 
 ready infected ; if not infe&ed, 1 Spoonful is enough for a 
 Day: Half a Spoonful in the Morning, and as much at 
 Night. This had great Succefs, under God, in the 
 Plague; ’tis good likewife againll the Small Pox, or any 
 other pellilential Difeafe. 
 
 An excellent Wrif-P laifer for Agues. 
 
 Take Wax, and Ipread it to about the Thicknefs of a 
 
 Crown- 
 
42 rfhe Complete Family-Piece. 
 
 Crown-Piece of Silver, and of a convenient Breadth and 
 Length to make an entire Wrift-Plaiiler ; upon this fpread 
 and difplay as well as you can the Leaves of the Tops of 
 Rue, not yet fully opened by Time, fo that they may co¬ 
 ver the whole Plailter as well as you can make them do it. 
 Then apply this Emplafter, and let it lie on feveral Days 
 confecutively. 
 
 A Medicine with which a Quartan was cured , that could 
 not be cured with Jefuits Bark. 
 
 Take i Dram of the black Tips of Crabs Claws, and 
 having reduced them to exceeding fine Powder, let the Pa¬ 
 tient take it in any convenient Vehicle or Conferve, twice 
 or thrice, as he would take the Cortex, without intermit¬ 
 ting any Day. 
 
 An eafy Remedy , which long continued does much dejlroy 
 Acidities, or Heart-burnings in the Stomach. 
 
 Take half a Dram at leak of finely powdered red Coral, 
 and give it from time to time in any convenient Vehicle, 
 till the Patient be relieved. 
 
 An experienced Remedy for Difficulty of Breathing. 
 Take of choice Caftoreum dry’d enough to be powder’d, 
 2 or 3, or at molt 4 Grains; mix this with 10 or II 
 Grains of Gafceign’s Powder reduced to very fine Powder; 
 mix up thefe with fome little Syrup or Conferve, and when 
 the Patient has taken it, let him walh it down with the 
 Mixture, confifting of 5 Drams of Penny-royal-water, 
 and half a Dram, or at molt 2 Drams, of Briony-water 
 compound. 
 
 An approved Medicine for inveterate Scorbutick Cholicks, 
 and Pains of the Bowels. 
 
 Take Englijh Barley, and having well walhed it, boil it 
 in. a fufficient Quantity of frelh Spring-water, till it be jull 
 ready to burlt : Then pour off the Clear upon the yellow 
 Part of the Rinds of Lemons, frefhly cut off from the 
 white Part, and put them into a Bottle, which being care¬ 
 fully flopped, the Liquor is to be kept fo for Ufe, which 
 is, that the Patient make it his conllant Drink. 
 
 To reduce flaggy Brealts to a good Shape and Conffence. 
 Take green Hemlock well bruifed, and reduced to a kind 
 
 of 
 
Receipts in Physick, &c. 43 
 
 of Cataplafm or Poultice, which is to be applied (the Cold 
 being firk taken off) to the Parts ’tis to work upon, and to 
 be kept on till it hath performed what was intended, fhift- 
 ing it once a Day. 
 
 The Method of curing the Small Pox, fir ft written in the 
 Tear 1704, for the JJJe of the Noble and Honourable 
 Family s/March. By Dr. Arch. Pitcairn. 
 
 1. If a Child, or any Perfon grow fick, feverilh, or 
 has Pain in the Back, or Slot pf the Break, Lofs of Appe¬ 
 tite, Droufinefs, Ihort Cough, Sneezing, watry Eyes, or 
 fome of thefe ; but always accompanied with fome Heat, 
 and frequent Pulfe, or Drought : In this Cafe Blood is 
 to be taken at the Arm, or with Loch-Leeches; and if 
 the Fever ceafes not, tho’ the Pox appear, let Blood a fe- 
 cond or third time. Mean time, give the Child a Spoon¬ 
 ful of Syrup of white Poppies at Night, and in the 
 Night-time, ay till Sleep or Eafe comes. 2. After the 
 Pox appears, and Fever is gone, then keep a Handful of 
 Sheep’s Purles in a large Mutchkin of Carduus Water, or 
 Hyfop-water, or Fountain-water, five or fix Hours j then 
 pour it off without kraining, and fweeten it with Syrup of 
 red Poppies. Give of this a Spoonful or two, every fourth 
 or fifth Hour, to make the Pox fill, and preferve the 
 Throat. Always at Night-time and in the Night, give a 
 Spoonful or two of the Syrup of white Poppies for a Cor¬ 
 dial; that keeps down the Fever, and keeps up the Pox. 
 3. If the Pox run together in the Face (which is the only 
 thing that brings Hazard) ufe the Infufion of the Purles, 
 and the Syrup of white Poppies oftner than in other Cafes ; 
 alfo about the eighth Day from the appearing of the Pox, 
 or a little before that, give the Child to drink of Barley 
 Water, fweetened with Syrup of white Poppies; this will 
 make the Child fpit, which faves the Child. 4. The 
 Child’s Drink may be Milk and Water at other Times, 
 OrEmulfion, but ufe the firk rather. 5. Apply nothing 
 to the Face. Ufe no Wine, or winifh Poffets. 6. If any 
 Loofenefs comes before the fourth Day of the Eruption, 
 Hop it with Syrup of Poppies, and five or feven Drops of 
 Liquid Laudanum given now and then till it be kopt. Let 
 the Child’s Diet be all along a thin Bread-berry in the 
 Morning, a weak Broth and foft Bread for Dinner, and 
 Milk and Bread at Night, or Sugar-bisket and Milk; and 
 
 about 
 
44 rfke Complete Family-Piece. 
 
 about the fifth Day from the Eruption, give the Child 
 Groat-broth fometimes. Nota, If at any time the 
 Small Pox difappear with a Raving before the fifth, 
 fixth, or eigth Day from the Eruption, then let Blood 
 again, and apply a large Bliftering Plaifter between the 
 Shoulders, and give an Emulfion. 2. If the Small Pox 
 fall down without Raving, then apply a Bliftering Plai¬ 
 fter large between the Shoulders, and give an Emulfion, 
 and boil in a Gill of Water, and as much white or red 
 Wine, half a Dram or a Dram of Zedoary Root fliced, 
 two Figs, and two Scruples of Theriac or Diafcordium ; 
 fweeten it with Syrup of Kermes and white Poppies, of each 
 half an Ounce. 3. In the End of the Difeafe, that is, 
 about the tenth, eleventh, fourteenth, c tfc. Day, after the 
 Eruption, if the Child’s Defluxion is grofs, either apply 
 a new Veficatory, or give often the Spirit of Hartfhorn, 
 in Syrup of Violets, or a Vomitor. Laftly, when the Pox 
 is blackened fufficiently, or about the fourteenth Day from 
 the Eruption, let the Child drink Whey, eat Pottage, &c- 
 Broth with Prunes, unlefs the Child’s Belly be open enough 
 of itfelf. But if the Child is fo young and unlucky as not 
 to cough heartily, and force up the Defluxions; or if the 
 Froft thickens it, apply to tiie Slot of his Breaft a Pultis 
 of Theriac, Diafcordium, Alkermes, Oil of Rofemary, 
 and Cinnamon with warm Claret, In a double Linnen 
 Cloth often. 2. And to the Throat apply, in a double 
 Linen Cloth, a Pultis of Cow’s Dung boiled with Milk and 
 foft white Bread: Put a little Brandy to as much as you 
 apply at a Time. 3. For the Defluxion alfo give in¬ 
 wardly fome of this, which has a Dram of Sperma Ceti, 
 well mixt in a Glafs-mortar (not a Brafs one) with fine 
 Sugar ; to which add at Leifure Syrup of Violets, or Bal- 
 famick, or Poppy Syrup, with fome Spirit of Hartfhorn. 
 If the Pox was confluent or run together on the Face, then 
 after the Perfon is recovered, give a Purgative to bring 
 away the Remainder of the Pox within the Guts. 
 
 An eafy , but ufeful Remedy for a frefh Bruife or Contujion. 
 
 Take frefh Butter and Parfley, of each a fuflicient 
 Quantity, and having chopt the Herb, mix it very well 
 with the Butter to the Confidence of a Cataplafm, which 
 is to be apply’d warm to the newly bruifed Part. 
 
 For 
 
Receipts in Physick, &c. 45 
 
 For coagulated Blood , or a Bruife. 
 
 Take black foft Soap, and with a fufficient Quantity of 
 foft Crumbs of white Bread very well mixt with it, make a 
 Pafle, which is to be laid on the Part with a Linnen Rag, 
 and kept hound upon it for fome Hours, that it may have 
 time to diil'olve the congealed Blood, and bring che con- 
 tufed Part from a livid to a red Colour, which will much 
 ha hen and facilitate the reiloring it to its former State. 
 
 To flanch Blood falling from the Nofe, by a. Simple 
 held in one's Hand. 
 
 Let the Patient hold Knot-grafs and Solomon's Seal in his 
 Hand till it grow warm there, or longer, if need be. 
 
 An excellent Remedy to flanch Blood in any Part of 
 
 the Body. 
 
 Take Plantane-water 2 Ounces, Barley-Cinnamon-wa¬ 
 ter 6 Drams, Spirit of Vinegar 1 Ounce, Dragon’s Blood 
 half a Dram, Syrup of Myrtles 5 Drams; mix and make 
 a Julep; of which let the Patient take three Spoonfuls 
 every Hour. 
 
 To cure a pimpled Face. 
 
 Take an Ounce of Live Brimflone, as much Roch- 
 Allum, as much common Salt, white Sugar-candy two 
 Drams, Sperma-Ceti 2 Drams; pound and lift all thefe 
 into a fine Powder, and put it in a Quart Bottle; then 
 put to it half a Pint of Brandy, 3 Ounces of White-LilJy- 
 water, and 3 Ounces of Spring-water; fhake all thefe 
 well together, and keep it for Ufe. When you ufe it 
 fhake the Bottle, and bathe the Face well; and when 
 you go to Bed, dip Rags in it, and lay it all over the 
 Face ; in 10 or 12 Days it will be perfectly cured. 
 
 The Styptick Water for fopping of Blood in any Part 
 of the Body. 
 
 lake 1 Pound of extellent Quick-lime, and put it into 
 a clear earthen Pot; pour upon it 5 or 6 Pounds of Foun¬ 
 tain-water, cover the Pot clofe, and let it lie to infufe 
 about an Hour without touching it; then after ftir it with 
 a Stick for a little time; then let it lie as before for 24 
 Hours, fometimes ftirring it; in the End you muff let it 
 fettle to a Sediment. The Water being very clear above, 
 
 pour 
 
46 Tloe Complete Family-Piece. 
 
 pour it off by Inclination without ftirring. Take of this 
 Water 1 Pound, which being put into a Vial, you mull 
 add to it a Dram and a half of Sublimate finely powder’d j 
 then ftiake very well all together, fo that the Powder may 
 dilfolve, and be of an Orange-colour, as being more red- 
 dilh than yellow, and in the End clear and limpid, becaufe 
 the red Powder will precipitate to the Bottom. Your 
 Water being clarified, you mult feparate the Water from 
 the Grounds into another Velfel, without troubling the 
 Sediments ; and to the Water you mull add 1 Dram of 
 Oil of Vitriol, and an Ounce of Saccarum Saturni. Shake 
 all together, that they may mix the better ; afterwards let 
 all fettle, and pour oft' the clear Water, and keep it for 
 your Ufe. 
 
 To take out the Spots of the Small-Pox. 
 
 Take half an Ounce of Oil of Tartar, and as much 
 Oil of Bitter Almonds ; mix it together, and with a fine 
 Rag daub it often on the Face and Hands, before the Air 
 has penetrated into the Skin or Flelh. 
 
 A choice "Medicine to refol-ve extravafated Blood. 
 
 Grate or rafp the Root of Burdock, and fpreading the 
 Powder upon a Linnen Cloth, bind it quite round the Part 
 aftetted, renewing it twice a Day. 
 
 To make a?i excellent Styptick for Popping o^Blood. 
 
 Take Hungarian Vitriol, Allum, of each half a Pound, 
 Phlegm of Vitriol 10 Pounds : Boil to a Difiblution of the 
 Vitriol and Allum ; being cold, filter it through brown Pa¬ 
 per ; and if any Cryftals Ihoot, feparate the Liquor from 
 them, adding to each Pound 1 Ounce of Oil of Vitriol. 
 Dip Cloths into this Liquor, and apply them to the Part af¬ 
 fected. 
 
 An eafy and approved Remedy for Burns, efpecially for 
 recent ones. 
 
 Take a fufficient Quantity of Adders-tongne, and boil 
 it foftly in Linfeed-Oil till the Liquor be ftrongly impreg¬ 
 nated with the Herb, then llrain it, and keep it llopt for 
 Ufe. 
 
 A foiv hut innocent Way of making Blifters without 
 
 Cantharides. . 
 
 Take Crows-foot, and putting to a Handful of it about 
 
 half 
 
Receipts in Physick, &c. 47 
 
 half a Spoonful of Muftard, beat them very well together 
 to the Confillence of a Poultice ; put this to the Thicknefs 
 of one’s little Finger into a Cover of a Box cut ihallow, 
 and of about the Breadth of the Palm of one’s Hand, (tho’ 
 this Cover be Iefs neceftary than convenient) and cutting a 
 Hole of the Widenefsof the Box in aPlaifter of Diapal- 
 ma, or the like, to make it flick, you muft apply it to 
 the Part, and let it lie on 12 or 14 Hours, becauieit works 
 as well more flowly than Cantharides, as more fafely and 
 innocently. 
 
 Dr. Mead’j Powder and Method , which is a certain Remedy 
 for the Cure of the Bite of a Mad Dog. 
 
 Let the Patient be blooded at the Arm 9 or 10 Ounces. 
 Take of the Herb called in Latin Lichen cinereus Terrejlris, 
 in Englifh, Aft-colour d Ground Liverwort, clean’d, dry’d, 
 and powder’d, half an Ounce ; of black Pepper powder’d 
 2 Drams. Mix thefe well together, and divide the Pow¬ 
 der into four Dofes, one of which muft be taken every 
 Morning failing, for four Mornings fucceffively, in half 
 a Pint of C ow’s Milk warm : After thefe four Dofes are 
 taken, the Patient muft go into the Cold Bath, or a cold 
 Spring or River, every Morning farting, fora Month ,• he 
 muft be dipt all over, but not ftay in (with his Head above 
 Water) longer than half a Minute, if the Water be very 
 cold : After this he muft go in three times a Week for a 
 Fortnight longer. 
 
 The Lichen is a very common Herb, and grows gene¬ 
 rally in fandy and barren Soils all over England. The right 
 Time to gather it is in the Months of October or November. 
 
 A good Medicine to raife Blifters. 
 
 Take Cantharides reduced into Powder, and upon half 
 m Ounce of this put 2 or 3 Ounces of good Spirit of 
 Wine; let them lie together four or five Days, that the 
 Spirit may acquire a good Tin'fturej then -filter it, and 
 hp it in a piece of Linen Cloth, fix, feven, or eight times 
 iouble, and of the Figure and Largenefs that you defire. 
 Phis Cloth being thoroughly wetted and covered with a 
 VIelilot Piaiftcr, or one of Diachylon, or fome other 
 hat will flick, to keep it on, muft be applied to the Part. 
 A.t the End of five or fix Hours you may take off your Plai¬ 
 ner, and tire Linen Cloth, and find your Work done. 
 
 For 
 
48 The Complete Family-Piece. 
 
 For a Cancer in the Bread. 
 
 Take of the Warts that grow on the hinder Legs of a 
 (Stone) Horfe, dry them gently till you can reduce them 
 to a Powder, of which you may give half a Dram for a 
 Dole, in any convenient Vehicle. 
 
 A potent Medicine for Contufions, and divers other Af¬ 
 fections. 
 
 Take Alcohole of Wine, and dilfolve in it as much pure 
 Camphire as you eafdy can, and keep it very clofe fhopt, 
 till you have Occafion to ufe it. Then moiften thorough¬ 
 ly with it fome thin Pieces of Linnen or Flannel, and 
 apply them lukewarm ; and likewife you may, with 
 a Rag dipt in it, apply it to the Eye-lids, having a care 
 that none of it get into the Eye itfelf, fince it would caufe 
 great Smart. It may alfo be very ulefully applied to Burns, 
 and yet more to Contufions. 
 
 To make a very nourijhing Aliment, that hath recovered 
 divers in Confumptions. 
 
 Take 8 or 10 Craw-filhes, (or, if they be not of the lar¬ 
 ged: Size, a Dozen) boil them (after the blacked Gut or String 
 is taken out) in Barley-water, till they become very red ; 
 then take them out, and beat them long, Shells and all, in 
 a Marble or Glafs Mortar, to a foft Malh, and in a Prefs 
 ftrongly fqueeze out the Juice ; which may be given either 
 alone or mixt with about an equal Part of Chicken Broth, 
 or fome fuch convenient alimental Liquor. 
 
 A good Medicine for Adhmatick Coughs. 
 
 Take 2 Ounces of Oil of Sweet Almonds frelh drawn, 
 and put them upon 1 Dram of Flour of Brimdone; keep 
 them for a Fortnight in Digellion in a moderate Heat, and 
 then decant off the Oil, or pafs it thro’ a clean Linen Rag, 
 to keep back the Brimdone : Of this Liquor give a Spoon¬ 
 ful or two at a time. 
 
 A potent Medicine (for thofe that can bear it ) to ripen 
 Coughs, andhajietf the Expectoration a/'Phlegm. 
 
 Tak Onions, cut them into Slices, and fry them with 
 fredi Butter, as if you were to eat them j then take them 
 out ©f the Frying-pan, and boil them with new Milk, till 
 
 it 
 
Receipts in Physick, &c. 49 
 
 it be well impregnated with them, and they be made ten¬ 
 der. Of this Mixture let the Patient take a moderate 
 Quantity from time to time. 
 
 An excellent Remedy for a Cough. 
 
 Take of Virgin-Honey 2 Ounces, of Red Role warily 
 dry’d and finely powder’d half an Ounce, of choice Sul¬ 
 phur very well lifted 2 Drams, of good Benjamin reduc’d 
 to fine Powder 1 Dram; beat and mix all thefe very- 
 well ; and of this let the Patient take the Mixture from 
 time to time. 
 
 An excellent Remedy , that has cured many Children of 
 Convulfive Fits. > 
 
 Take 2 or 3 Drops of (Chymical) Oil of Rofemary, 
 and put it into half an Ounce of Sack in an Ounce Bot¬ 
 tle ; Hop the V ial, and let it be well lhak’d, to make a 
 whitilh Mixture of the Liquors juft before you give it: 
 Or elfe in a half-Pint Bottle or Vial, put 4 Ounces of Sack, 
 or fome appropriated Liquor, and drop into it 40 Drops 
 of the forementioned Oil ; and whenever you are to give 
 the Medicine, fhake the Vial well ftopt, and prefently 
 give of the whitilh Mixture a Child’s little Spoonful. 
 
 4 
 
 An excellent Medicine for dry or con-vulfve Afthma’s, 
 and alfo for Coftivenefs. 
 
 Give at Bed-time 8 or 10 Grains of choice Saffron 
 pulveriz’d grofsly in a little Syrup or Conferve, as of Vio¬ 
 lets, kAc. to embody it with. 
 
 To make very good Purging Drink for the Cholick. 
 
 7 ake 2 Ounces of Rhubarb, 4 Ounces of Gentian, and 
 a Quart of good Anifeed-water; let the Roots infufe 
 along in it, and give the Patient about 2 Spoonfuls at a 
 time, as often as need requires. 
 
 An experienc'd Medicine for a Dyfentery, or Bloody-Flux. 
 
 Give about 3 Ounces of the Juice of Ground-Ivy, mixt 
 with an Ounce of the Juice of Plantane, once or twice a 
 Day. 
 
 A good Medicine for Incontinency of Urine, and 
 the beginning of a Diabetes. 
 
 Cut off the Necks of well-blown Sheeps-bladders, of the 
 
 D remaining 
 
£0 'The Complete Family-Piece. 
 
 remaining Membranes put up pretty ftore one over ano¬ 
 ther into a cover’d Pot, where being dry’d gently, and 
 yet fufficiently, in a Baker’s Oven, take them out, and 
 pulverize them well. The Dofe is as much as will lie on 
 a large Groat, or fmall Six-pence. 
 
 To cure Corns on the Feet. 
 
 Take the Yeaft of Beer (not of Ale) and fpread it on a 
 Linnen Rag, and apply it to the Part affeded ; renew it 
 once a Day for three Weeks or a Month, and it will cure 
 them. 
 
 For a Diarrhea, Loofenefs, or Flux of the Belly. 
 
 Mix up 15 Grains, or if the Diflemper be but flight, 
 10 Grains of powder’d Rhubarb, with half a Dram of 
 Diafcordium, and let the Patient take it either going to 
 Bed, or early in the Morning after his firft Sleep. 
 
 For a Contufion in the Eye. 
 
 Take the Crumb of white Bread, and diligently incor¬ 
 porate with black foft Soap as much as will make a fome- 
 what foft Palle; and then with your Thumbs make a little 
 Cake (as it were) of it, and apply to the bruited Part, the 
 Eye being firft fhut j and bind it l'o that it may lie on for 
 fome Hours, or a Day, if need be. But this ought to be 
 ufed with Caution. 
 
 An excellent Medicine for clammy Humotirs in the Eye. 
 
 Take new Milk, and let it Hand till it hath get a little 
 Cream upon it ; then let the Patient, when he is in Bed, 
 take up with his Finger a little of the Cream, (and not of 
 Milk) and Ihutting his Eye-lids, befmear his Eyes with it, 
 having a Care that very little or none get into his Eyes, 
 becaufe it would make them fmart ; let the Cream lie on 
 till next Morning; and in cafe the Patient chance to wake 
 in the Night, he may, if he finds Caufe, lay on a little 
 more, and walk all off in the Morning. 
 
 An eafy Remedy for a recently hloodfhot Eye. 
 
 Take a rotten Apple, and as many Tops of Worm¬ 
 wood, as being well beaten together with it, will make a 
 Mafs of the Confidence of a Cataplafm ; warm this a lit¬ 
 tle, and put a fufficient Quantity of it into a thin and 
 clean Linnen Rag, and let the Patient keep it upon the 
 
 Part 
 
Receipts in Physick, &c. 5r 
 
 Part affetted all Night; the next Morning wall) it oft*with 
 fome Red Role-Water, or the like Liquor. 
 
 An experienc'd Eye-water for an Inflammation and 
 Tumour of the Eye. 
 
 Take of prepar’d Tutty half an Ounce, the Water of 
 White Rofes and of Frogs Spawn, and alfo of the bell 
 Canary Wine, (not diddl'd) of each 2 Ounces, of Aqua Mi - 
 rahilis half an Ounce: Mix thefe well, and drop a very- 
 little at a time into the Patient’s Eyes. 
 
 An experienc'd Water for Jharp and fltmy Humours in 
 the Eyes and Eye-lids. 
 
 Take of prepar’d Tutty half an Ounce, prepar’d Coral 
 and Pearl, of each half a Scruple, Trochifd Alii Raf. 5 or 
 6 Grains, Red Rofe-water and Succory-water, of each an 
 Ounce and half; mix them well ; and if you will have 
 the Medicine ftronger, you may put 3 or 4 Grains of 
 Aloes into it. 
 
 The Green Ointment. 
 
 Take Rue, Camomile, Hyflbp, Hogs-Fennel, Red 
 Fennel, Rofemary, Bays, Ladies Mantle, Pauls Betony, 
 Water Betony, Balm, Nep, Valerian, Mallows, Night¬ 
 shade, Plantane, Comfry, Adders Tongue, Roman Worm¬ 
 wood, common Wormwood, Vervain, Clary, Agrimony, 
 Red Sage, Ground-Ivy, Featherfew, Self-heal, Melilot, 
 Bramble Tops, Marftimallows, Sanicle, Ribwort, May¬ 
 weed, of each of thefe two large Handfuls ; pick and chop 
 them ; then take 4 Pounds of Butter unwalhed, and 3 
 Pounds of Boar’s-Greafe ; melt them together, and put in 
 the Herbs, and let it boil 2 Hours; then ftrain it out ; 
 let it Hand a little, and put it in Pots for Ufe. 
 
 For a light Stroke or Contufton of the Eye. 
 
 Take 2 Ounces of Betony-water, and 3 Drops of cla¬ 
 rified Honey; mix them well together, and drop them 
 into the Eye three or four tin is a Day. The Compo¬ 
 sition mull be made frefh every fecoiul or third Day. 
 
 An excellent and very often t/y'd Eye-water, efpccially 
 for out-vdrd Ajfeftions of the Eye. 
 
 Take of Plantane'Leaves 4 Ouncds, and of Strawberry 
 I.eaves as much; digeft thefe for 24 Hours in a Pound of 
 
 D 2 good 
 
52 "The Complete Family-Piece. 
 
 good White-wine : Then diftil them to Drynefs in a Glafs 
 Head and Body in a Balnea Maria;. The Liquor that is 
 thus obtain’d, put into a very clean Brafs (not Copper) 
 Veffel, and let it itand there fome Hours, till it hath ac¬ 
 quired a manifeft, but not a very deep blue Tin&ure, and 
 then put to it (when pour’d on) an equal Weight of white 
 Rofe-water diltilled after the common way. Shake thefe 
 together, and let fall one Drop into the internal Corner of 
 the Eye, the Patient Hooping backward, and Glutting his 
 Eye-lids for a Minute or two, that the Water may difperfe 
 on the Eye, and that the Quicknefs of the Liquor, which 
 may make him weep, may the lefs prejudice him. 
 
 To make an excellent Eye-water for Rednefs and light 
 Films , &c. in the Eye. 
 
 Make fome Lime-water, by pouring a Gallon of hot 
 fcalding Water upon a Pound or fomewhat more of 
 Quick-lime; ftir them together, and after fome Hours, 
 decant warily that which is clear. And to a Pound of 
 this Water, put half an Ounce (and no more) of choice 
 Verdigreafe pulverized; and in a very moderate Heat 
 extract a Tindture of a fine, but fomewhat dilute, fapphi- 
 rine Colour, (but it ought not to be too deep.) Decant this 
 very warily, and let a Drop or two of it at a time fall into 
 the Eye, as often as need requires. 
 
 An excellent Remedy to fop a •violent Defluxion 
 on the. Eye. 
 
 Take Red Sage and Rue, of each i handful, a Spoonful 
 of fine Wheat-flour, and the White of a new-laid Egg 
 beaten to Water; mix thefe very well, and fpread them 
 upon very thin Leather or black Silk, and apply it to the 
 *1 emples. It is to be about the Bignefs of a Silver Crown, 
 at lealt. 
 
 The Lady Fitz-Hardingb Eye-water, which lately curd 
 an almofl blind Perfon, avhofe Eyes look'd like Glafs. 
 
 Take 3 Spoonfuls of white Rofe-water, as much Eye- 
 bright, and as much fifted white Sugar-candy as will lie 
 on a 1 hree-pence, and the fame Quantity of fine Aloes 
 fifted and put to theWater, and fhak’d together, and drop a 
 few Drops every Night going to Bed. 
 
Receipts in Physick, &c. 53 
 
 An eajy but u/eful Eye-water, to keep the Eye cool, 
 and moderately dry. 
 
 Take z Ounces of Succory-water, half a Dram of pre¬ 
 par'd Tutty; fhake them well, and keep them together 
 for Ufe. 
 
 A good EleCluary to Jlrengthen the Sight. 
 
 Take Conferve of Borage and Betony, of each an Ounce 
 and an half, Venice Treacle z Drams, Species Dionyii, 
 Diarrhodon abbatis, Diatrion Santalon, of each half a 
 Dram, Tartar Vitriolate a Scruple, Diacorallion a Dram 
 and a half. Oil of Fennel 7 Drops, Syrup of Violets and 
 Coral, of each a fufficient Quantity; mix and make ah. 
 Eledluary. 
 
 For a Film, or other fuch Thing growing in-the Eye. 
 
 Take of crude Roch-Allum two Parts, Turmerick one 
 Part, and refined Sugar three Parts. Pulverize each of 
 thefe feparately, then mix them exactly, and warily blow 
 it into the Patient's Eye from time to time, as need fiiali 
 require. 
 
 To make an excellent as well as fa:,sous Eye-Water. 
 
 Take Celandine, (the whole Plant except the Roof* and 
 having Ihrei it, or chopt it a little, put it into a Retort, 
 and dilfil it in Balnea. When all the Liquor is cpme over, v 
 empty the Veffel, and put in it as much ofthe frefh Plant, 
 and diilil the Liquor from it to make it more ftrong of the 
 Plant. Put this Liquor once more upon new or frefh 
 Celandine, and diftil in Balnea as before > and keep this 
 well impregnated Water clofe (iopt. ’Tis to be outwardly 
 ufed in theDofeof two, or three, or four Drops at a time. 
 
 > F.lixir Salutis. 
 
 Take of the Seeds of Annife, fweet Fennel, Coriander 
 and Parfley, of each 2 Ounces; of Liquorice ferap’d, 
 wafh’d and bruis’d, and choice Leaves of Senna, of each 
 likewife 2 Ounces; of Raifins of the Sun, rubb’d clean 
 and bruis’d, 1 Pound ; of Elecampane-Roots and Guaia- 
 cum Wood, of each 1 Ounce. Mix thefe Ingredients, 
 and pour on them 2 Quarts of Aqua Vitas, or Englijb 
 Spirits (for Brandy is too hot a Liquor.) Let thefe infufe 
 together 48 Hours. Then put thejn all in a Hair Bag, 
 
 D 3 and 
 
54 &be Complete Family-Piece. 
 
 and prefs them drongly in an Apothecary’s Prefs, and if 
 there be Need, pafs what is flrained thro’ an Hippocras 
 Bag, after the Liquor is fettled. Keep this in Bottles well 
 ilopt in a cool Place, and give of it two or three Spoonfuls 
 at a time, in the Morning falling, and if need require, at 
 Bed-time. |1 
 
 An experienc'd Remedy for Convulfions and Epiiepfies 
 in Child't en. 
 
 Take about half a Dram, or from i Scruple or 2, or 
 fomewhat more, of well-chofen and very finely powder’d 
 Amber, native Cinnabar 10 Grains; mix them, and of 
 this, fweetned with fome powder’d Sugar, or other fit 
 Thing that may give it a Relilh, let the Patient take 
 twice a Day (at lead for mod Days) during fix Weeks, 
 nnlefs lie fully recovers before that Time. And however, 
 he is to take it for two or three Days before each New 
 and Full Moon, for fome Months fucceflively. 
 
 An excellent Drink in Fevers, even malignant. 
 
 Take a Quart of Spring-water, and having given it a 
 Walm or two, put to it 1 Ounce at lead of Hart’s-horn 
 calcin’d to perfect Whitenefs; and when the Mixture is 
 cold, put to it 3 Ounces of Syrup made of the Juice of 
 Lemons; lhake this Mixture; when you will ufe it, fhake 
 it well, and let the Patient take of it a moderate Draught 
 feveral times in the Day and Night. 
 
 An often try'd Medicine for Fluxes of the Belly, though 
 bloody ones. 
 
 Give for a Dofe, in any convenient Vehicle, as much 
 powder’d or grated Pizzle of a Hart or Deer, as will lie 
 upon an ordinary Half-Crown Piece. 
 
 An effectual Medicine for Dyfenterical and other Fluxes. 
 
 Take of a Hare the Skin, Liver, Gall, and all the 
 Parts, except the Mufcles ; and having dry’d them fo far, 
 (and no further) as that they may be conveniently reduced 
 to Powder, give of this Powder, from about two Scru¬ 
 ples to one Dram, in any convenient Vehicle. 
 
 A try'd Medicine for the falling down of the Fundament. 
 
 Take fome Ginger, and having carelefiy diced it, put it 
 
Receipts in Physick, &c. 55 
 
 in a little Pan, heat it by clear and well-kindled Coals, 
 and let the Patient receive the Fume of it, call on by little 
 in a kind of Clofe-ftool, or forne equivalent Seat, where 
 the lower Part of the Body may be well cover’d for about 
 half a Quarter of an Hour at a time. 
 
 A flight but often try d Medicine for the Griping of 
 
 the Guts. 
 
 Take about a Quarter of a Pint of Brandy, and having 
 made a Toaft of Bread, (not too fine and white) throw it 
 very hot into the Liquor, and as foon as it is thoroughly 
 drenched, let the Patient take it out, and eat it hot; and 
 this may be repeated, if there be need, two or three times 
 a Day. 
 
 An often try d Remedy for the Gripes in little Children. 
 
 Take of Oil of Nutmegs and of Wormwood, of each a 
 little Quantity ; mingle them well, ana with the Mix¬ 
 ture a little warm’d, anoint the Patient’s Navel, and the 
 Pit of the Stomach. 
 
 A choice Gargle for a fore Throat. 
 
 To 4 Ounces of Plantane-water add 3 or 4 Spoonfuls of 
 red Rofe Water, and mix very well with thefe the White 
 of an Egg beaten to a Glair or Water; fweeten this Mix¬ 
 ture with a fmali Spoonful of white Sugar-candy ; or in 
 want of that, as much very fine Loaf-Sugar. Let the Pa¬ 
 tient gargle this as often as need requires. 
 
 For a Gonorrhea. 
 
 Take choice Maftick a fufficient Quantity, and having 
 very finely beaten and fearc’d it, take about half an Ounce 
 of it at a time, in the Yolk of a new-laid Egg, wafhing 
 it down, if it be thought needful, in any convenient Li¬ 
 quor. 
 
 An excellent Remedy for a Gonorrhoea. 
 
 Take of choice Amber and of Maftick, both reduced to 
 very fine Powder, and very well mixt, equal Parts, and of 
 this Mixture give half a Dram at a time in a proper Vehi¬ 
 cle, or in a Draught of Chocolate. Continue this for three 
 Weeks or a Month, if need require, purging the Day be¬ 
 fore you begin to take it, ancf once every Week afterwards, 
 efpecially when you leave off the Ufe of the Powder. 
 
 D 4 To 
 
5 6 The Complete Family-Piece. 
 
 f 
 
 To make at: excellent Cephalick, cr Head-Powder, 
 goad alfo for the Eyes. 
 
 Take the Leaves of Flowers of Betony, Marjoram, 
 and Damalk Rofes; alfo the Flowers of Sage and Rofe- 
 mary, all at Difcretion. To thefe add the Pow der of Lig¬ 
 num Aloes, and fome Seeds of Nigella Romana. Reduce 
 all thefe to Powder, to be ufed as a Hair Powder when 
 the Patient goes to Bed. 
 
 An ufeful Drink to be frequently employ'd to cor- 
 re£i lharp Humours. 
 
 Take 2 Ounces of choice Barley ( Englijh or French) 
 well w’alhed from its Dull and Sorders. Boil this in a 
 Quart or more of Spring-water till the Grains begin to 
 burll; then llrain the Decodlion through a clean Cloth, 
 and let the Patient ufe it at Meals, and other times, for 
 his ordinary Drink. 
 
 An experienc'd Medicine for Dullnefs of Flearing, and 
 Fly fieri cal Ajfedions. 
 
 The Juice of red Onions is excellent for Difeafes of the 
 Ears, and for Deafnefs in its Beginning. N. B. Betony 
 Roots alio wonderfully prevail againll all Afiedions of the 
 jV/oinb. 
 
 An experienc'd Medicine for the Pains of the Haemorrhoids. 
 
 Take the Sole of an old Shoe, worn by fome Man that 
 walks much; cut it in Pieces, and burn it, not to white 
 or grey Alhes, but to a friable and tender Coal; reduce 
 this to impalpable Powder, and then with a fufficient quan¬ 
 tity of unfalted Lard, make it into an Unguent, wherewith 
 the Part affedled is to be anointed from time to time. 
 
 A choice internal Remedy for painful Haemorrhoids. 
 
 Fake about 2 Scruples of choice Sulphur ww, and 
 mix it with a little Sugar to make it relifh, and give that 
 Dofe once, or at moll twice a Day. 
 
 A very ficeefsful tryd Medicine for the Haemorrhoids. 
 
 Take Maiden-Leeks, (as fome call thofe that grow 
 without having been tranlplanted) and calling away the 
 green Part, make of the bulbous Part, and a fufficient 
 
 Quantity 
 
Receipts in Physick, &c. 57 
 
 Quantity of whole Oatmeal, a Caudle, whereof let the 
 Patient eat plentifully. 
 
 An experienc'd Liquor to cure the Itch in the Hands 
 or Face , without Mercury or Sulphur. 
 
 Take a Handful of the Roots of Elecampane, and as 
 much of {harp-pointed Dock; Hired them fmall, and boil 
 them in 2 Quarts of Spring-water till the Confumption of 
 a Pint. Then {train the Liquor, and with it let the Pa¬ 
 tient walh his Hands, or other Parts affeded, once or (at 
 moft) twice a Day. 
 
 A fpecifck Remedy for the Yellow Jaundice. 
 
 Take 1 Part of good Saffron, dry’d enough to be rubb’d" 
 in a Glafs Mortar into Powder, and incorporate it well 
 with 4 Parts of choice Turmerick. In the mean time 
 take a Handful of frefh Sheeps-dung, and let it fteep in 
 about a Quart of ftrong Ale in a moderate Heat, tiil the 
 Liquor be fully impregnated with the "Virtue of the Dung. 
 Then {train it lightly through a Linen Cloth : into a Pint 
 of it, or as large a Draught within the Limit as the Pa¬ 
 tient can well take, give about half a Dram of the fore- 
 mentioned mix’d Powder. This do in the Morning falt r 
 ing, and in the Evening about Bed time, giving alfo ano¬ 
 ther Dofe the Morning after the hill. 
 
 The great Medicine of a famous Empirick fur the 
 King’s Evil- 
 
 Give for a good while together a pretty ilrong Deco- 
 flion of Devil’s-Bit. 
 
 f * 
 
 To mitigate Pains in the Kidnies. 
 
 Take Oil of Scorpions,, and Oil of Bces-wax, of each 
 a like Quantity ; mix them well, and with this Mixture, 
 moderately warm, anoint the pained Kidney. 
 
 An effectual Remedy for Stoppage in the Kidnies. 
 
 Give in any convenient Liquor about a Dozen.Grains 
 of Salt of Amber for a Dofe. 
 
 A plcafant Medicine to appeafe Scorhutick Pains 
 in the Limbs. 
 
 Take liquid Styrax, fpread it thin upon Sciir.k, or 
 
 D 5, feme. 
 
58 The Complete Family-Piece. 
 
 fome very fine Kid’s Leather; and keep it upon the Part 
 affeded till it dry up of itfelf, or till the Patient has no 
 more need of it. 
 
 A Medicine for the Pain and Tumour of the Piles. 
 
 Take the Patient’s own Urine moderately warm, and 
 with Rags dipt in it foment for a while the Parts affeded, 
 and then anoint them with Unguent Populeum. This do, 
 if need be, three or four times a Day ; and if the Tu¬ 
 mours be internal, you may then injed a little of the fore- 
 mentioned Urine. 
 
 An excellent Remedy for Scorbatick and other Pains 
 in the Limbs. 
 
 Take red and unfophiltical Oil of Petre, and anoint 
 therewith from time to time the Part affeded. 
 
 A choice Medicine for the Palfy. 
 
 TakeSarfaparilla a Pound and half, Bark of Guaiacum, 
 China in Chips, of each 2 Ounces and a half: Boil all in 
 6 Pints of Water to a Confumption of a third part: At 
 the End add Raifins of the Sun fton’d 4 Ounces, Liquo¬ 
 rice bruifed 1 Dram, fat Figs Number 12 ; boil and ftrain 
 it. Of this let the Difeafed drink warm as their ordinary 
 Drink. 
 
 for a Weaknefs in the Hands, arifing from Palfy, 
 or an ill-cur'd Rheumatifm. 
 
 Take the Tops of Rofemary, and bruifing them a lit¬ 
 tle, make them up into a Ball of the Eignefs of a fmall 
 Orange, or a large Walnut with the Green Hulk on. Let 
 the Patient often roll one of thefe Balls between his Hands, 
 and for divers Hours in a Day grafp one of them in the 
 Hand affeded, that it may grow hot there, and tranfmit 
 its Effluvia into the Part. Continue this Courfe as long as 
 ^1 the Diilemper requires. 
 
 A choice external Remedy for Paralytick Affettions. 
 
 Make a ilrong Docodion of Rofemary Leaves, (or 
 Flowers, if the Seafon afford them) and let the Patient 
 Hold the Part affeded for a.good while at a time in the Li¬ 
 quor kept very warm. If after feveral Trials this Medi¬ 
 cine prove not effedua! enough, take 10 Drops of Oil of 
 
 Worms, 
 
Receipts in Physic k , &c. 59 
 
 Worms, and mix with it well 4 or 5 Drops of Oil of 
 Turpentine ; and with this Mixture well warm’d, anoint 
 the Part from time to time, or elfe let the Patient keep the 
 Part for a good while together, for more than once or 
 twice, if need require, in warm Rain-water (to diffolve the 
 Scorbutick Salts.) 
 
 For the Pleurify. 
 
 Cut green Broom-tops Ihort, and fill therewith a Skillet 
 or Pipkin of a Pint and an half ; then fill it up with Ale ; 
 boil it foftly till it be wafted to 2 or 3 Spoonfuls; it will 
 look black like Treacle, and be thick. When ’tis enough, 
 and cold, add as much Mithridate as a Nutmeg, and min¬ 
 gle it well, and give it the Party warm in Bed, and let 
 him fweat three Hours or more after it, by adding fome 
 Cl oaths. If it help not at firft, repeat it next Day, or 
 the fecond, not to fail. 
 
 An approved out-ward Medicine to caufe Reft, 
 without Opiates. 
 
 Take of Rofe-water 8 Ounces, good Wine 4 Ounces, 
 ftrong Vinegar 2 Ounces; mix thefe well, and having 
 warm Stupes in them, foment therewith the Part aftefied, 
 laying them on moderately warm, but taking them oft 
 when they begin to grow cold. This fomenting may laft 
 between a quarter and half an Hour before the Patient 
 fhould compofe himfelf to Reft. 
 
 To take off the Heat and Roughnefs of the Skin, 
 efpecially on the Lips. 
 
 Anoint the Part affedfted with frefti (or at leaft not toe* 
 dale) Cream. 
 
 A difilled Water for flengthening the Sight. 
 
 Take Rofemary Flowers, Sage, Ketony, Rue, find Suc¬ 
 cory, of each 1 Handful. Infufe thefe in 2 Quarts of good 
 Sack, diftil them in a Copper Alembick. The Dofe is *. 
 moderate Spoonful. 
 
 A choice Medicine , which hath been feveral times ufed 
 for a light Stroke or Contufion of the Eye. 
 
 Put to 2 Ounces of Carduus-water, or that of Betony, 
 3 or 4 Drops of Honey ; ufe it every three Hours. (But 
 have a care not tQ keep it above a Day or two, led it' 
 grow four.) 
 
60 T^he Complete Family-Piece. 
 
 An often try'd Remedy to frengthen the Stomach, and alfo 
 
 to take off griping Pains in or near it. ( 'Tis good alfo 
 
 for Colds.) 
 
 Take Emplafrum Stomachicum of the London Difpenfa- 
 toty, and drop upon it 5 or 6 Drops of Oil of Cinnamon, 
 rubbing it well over with your Finger, and fo apply it 
 ro the Patient’s Stomach; and after three or four Days, 
 or as foon as it grows dry, remove it, and having fcrap’d 
 the PI aider, and warm’d it on the wrong fide, let fall 
 i'ome Drops of the Oil of Cinnamon upon it, or more Drops 
 of the Cordial Spirit, and apply it again. 
 
 ZIy Lord Bacon’s experienc'd Medicine for a recent Strain 
 
 or Bruife. 
 
 Take a good Handful of frefh Wormwood, and boil it 
 in a fufficient Quantity of drong Ale to the foftnefs of a 
 Poultice ; then take it off the Fire, and when you apply it, 
 which you Ihould do whilft ’tis very hot, put to it a 
 Spoonful or two of good common Brandy. 
 
 A parable but excellent Medicine in the Fits of the Stone. 
 
 Take fomewhat lefs than a Handful of red Chick Peafe, 
 erSifers, and boil them foftly in a Quart of Spring-water 
 till the Liquor be red, and well impregnated with the 
 Seeds j drain this Decoftion, and fweeten it with Syrup 
 of Mardimaliows, out of which all the dronger Diureticks 
 are left. 
 
 Far the Stone. 
 
 Take a Quart or half a Pint of fimple Arfmart-W'ater, 
 fweeten it with a little Sugar, or fome convenient Syrup, 
 and aromatize it with a little Nutmeg fcrap’d, and give 
 this Mixture for one Dofe. 
 
 For the Stone and Gravel in the Reins and Bladder. 
 
 Take equal Weights of common Daucus-feeds and of 
 Eurdock-feed, and having mixt thefe together, put an 
 Ounce of the Mixture to a Gallon of fmall Ale, and let 
 the Patient ufe it as a condant Drink. 
 
 A & 00< t Liquor to ufe as Drink in a long Fit of the Stone. 
 
 Make Poffet-drink of 3 or 4 Parts at mod of Milk, 
 and 1 of White-wine. Into 2 Quarts of Poffet-drink fcrape 
 
 or 
 
Receipts in P h y s i c k, &c. 61 
 
 or thinly flice a Nutmeg and a half, or two Nutmegs ; 
 add a little Juice of Lemon to your Palate; and if you 
 pleafe, fweeten it a little with Syrup of Marfhmallows. 
 Take of this Drink a pretty Quantity at a time, and ufe 
 it often in a Day. 
 
 The Stone, and the Cure. Taken out of the Hijlory of the 
 
 Barbadoes, written by R. Lygon, Gent. p. 118, 119. 
 
 After the Stoppage of Urine more than 14 Days, the 
 following Medicine did not only break, but brought away 
 all the Stones and Gravel. And about three Weeks after, 
 the like Pains returning, the fame Medicine did the like 
 ~ Effect within ten Hours after the taking thereof. 
 
 Take thePizzle of a green Turtle (or Tortoife) which 
 livfes in the Sea, dry it with a moderate Heat, pound it in 
 a Mortar to Powder, and take of this as much as will lie 
 upon a Shilling, in Beer, Ale, white Wine, or the like ; 
 and in a very lhort time it will do the Cure. Thefe are 
 to be had eafily, both at the Charibbee and Lucaick Iflands, 
 where thefe Fifhes abound. 
 
 To expel the Stone in a Fit. 
 
 Take Crabs-Eyes powder’d, and diffolve a large Pro¬ 
 portion of them in good white Wine Vinegar; and of 
 this let the Patient take from two Spoonfuls to five or fix 
 at a time. 
 
 An almofi fpecifick Remedy for the Tooth-Ach. 
 
 Into a Quart of red Wine (or at leak of Claret), put 
 1 Dram of Allum, and another of Acorns, a Dram and 
 half of Galls, and half a Handful of good dry’d Rofe 
 Leaves. Boil this to the Confumption of near half, and 
 then take it from the Fire and ftrain it, and diffolve in it 
 a Dram and half of Acacia cut into fmall Bits, and with 
 this Liquor a little hot, you muff walh the Part feveral 
 times in a Day. 
 
 An approved Medicine for an aching Tooth that is hollow. 
 
 Take 2 Parts of common Pepper ground to fine Powder, 
 and mix exaclly with it x Part of Sugar moderately fine 
 over a gentle Heat; form thefe into a fmall Pill of a Shape 
 and Bignefs fit for your Purpofe; and when your Stuff 
 
 grows 
 
62 The Complete Family-Piece. 
 
 grows cold, ’twill harden, and may be applied when you 
 pleafe to the Part affeded. 
 
 A Medicine prefcrib'd to a great Prince (Charles the Firji) 
 to fajien the Teeth. 
 
 Take a Pint of Spring-water, and put to it 4 Ounces of 
 Brandy ; let the Patient wafh his Mouth with the Mixture 
 of thei'e every Morning, and twice or thrice a Day befxdes; 
 and let him in the Morning roll for a little while, a Bit of 
 Roch Allum to and fro in his Mouth. 
 
 7 o make an excellent Poultice to ripen Tumours. 
 
 Take 8 Ounces of (fat) Figs, 2 Ounces of white Lilly 
 Roots, and 2 Ounces of Bean-flour (or Meal:) Boil thefe 
 together in Water, and reduce them to the Confidence of 
 a Poultice ; which is to be fpread to a good Thicknefs, 
 and laid warm enough upon the Part, and fhifted as often 
 as it begins to grow dry. 
 
 An excellent Medicine to relieve thofs that are troubled vsith 
 Tumours in the Throat, and fame other Parts. 
 
 To a Quart of new Milk put a Handful of Mallow 
 Leaves, with as much of the Leaves of Solanum, or 
 Night-fliade ; Aired them fmall, let them boil till the 
 Herbs be tender as if they were to be eaten. Then put 
 into the Milk as much Crumbs of white Bread, as being 
 itirred w’ell with the other Ingredients, will bring all to 
 the Confluence of a Poultice. This is to be fpread upon 
 a Stay for the Throat, or fome ether thing fit to be ap- 
 ply’d to any other Part affeded, and is to be laid on as 
 hot as the Patient can well endure it; and when it begins 
 to grow cold, it is to be fucceeded by frefh made very hot, 
 and fo long as the Cafe fhall require. 
 
 A Medicine that lately cured an obfinate Tumour of the 
 Knee, that had baffled fome Surgeons. 
 
 Take a green Colevvort Leaf with red Veins or Streaks, 
 and having cut the Ribs flat, and almoll level to the reft of 
 the Leaf, bruife it with the Haft of a Knife, or fome fiich 
 thing ; apply it to the Part affeded, renewing it once or 
 twice a Day. 
 
Receipts in Physick, &c. 
 
 A choice external Remedy for a fore Throat. 
 
 Take Millepedes, Sows or Hogs-lice alive, and few 
 them up between the Foldings of a Piece of Linnen, and 
 apply them to the Throat in the Form of a Stay, which is 
 to be kept on all Night. 
 
 A choice Remedy for a fore Throat, efpecially if inflamed. 
 
 Take a little Handful of the Leaves of common Mal¬ 
 lows, and 8 or io good Figs ; boil thefe about a quarter 
 of an Hour in a Pint of new Milk, and let the Patient ufe 
 it very hot and often. 
 
 A try d Medicine for a fore Throat, caufed by acid Humours 
 in the internal Parts of it. 
 
 Take half a Handfui of the Leaves of common Mal¬ 
 lows, and boil them in about a Pint of new Milk near half 
 an Hour; then let it run through a clean Cloth, and let 
 the Patient ufe it a little warm three or four times a Day 
 as a Gargle ; or elfe let him ufe it by holding it in his 
 Mouth, and letting fome Drops flowly Aide down his 
 Throat. 
 
 An often experienc'd Remedy for Tetters and the Itch. 
 
 Take Flowers of Sulphur finely powder’d. Ginger and 
 and burnt Allum, each alike, fave that of the Allum there 
 muft be fomewhat lei's. Incorporate thefe with as much 
 frefh Butter (without any Salt) as will bring them to the 
 ConMence of an Ointment: With this anoint the Part 
 affefted at Bed-time, as hot as the Patient can well endure 
 it, and let it lie on all Night; wall) it off in the Morning 
 with Celandine-water well heated ; and whilft you continue 
 the Ufe of this Medicine, take daily fome Cordial, to keep 
 the noxious Humour from being driven inwards. This 
 wili not fail to do the Work. 
 
 A choice Medicine for a Thrufh in young Children, or a 
 fore Mouth. 
 
 Take an Egg, and put out the Meat; then fill it with 
 the juice of red Sage, and fet it on hot Embers till it boil ,* 
 then skim it whilft any Skum doth arife. Then take as 
 much Allum beaten as the Bignefs of a Pea or Bean, and 
 half a Spoonful of Honey, and let this be put in the Egg, 
 
 ' and 
 
64 Complete Family-Piece. 
 
 and boil it a little, and lb take it off; and when ’tis cold, 
 rub the Child’s Mouth as often as you fee Caufe. 
 
 An excellent Emulfion to be ufed in Sbarpnefs of Urine, 
 efpecially caufed by blifering Plaifters. 
 
 Take Mallows 2 Handfuls, Gum Arabick 2 Drams, 
 Barley-water a fufficient Quantity ; boil all to a Quart; to 
 which add fweet Almonds blanch’d 1 Ounce, of the four 
 great cold Seeds, of each 2 Drams, Make an Emulfion, 
 itrain, and add 2 Ounces of Syrup of Marlhmallows, of 
 which drink at Pleafure. 
 
 An ufeful Powder for fucb as cannot hold their Urine. 
 
 Take Root of the Male Piony, yellow Amber, red 
 Coral, and choice Gum Arabick, of each a fufficient 
 Quantity : Reduce them to fine Powder, mix them well, 
 and let the Patient take of this Mixture from ten to twenty 
 Grains twice a Day. 
 
 For SuppreJJion of Urine. 
 
 Give about a Spoonful at a time of bruifed Muftard- 
 feed in any convenient Vehicle. 
 
 Afpeedy Remedy for Fits of Vomiting. 
 
 Take a large Nutmeg, grate off one Half of it, and 
 toail the flat Side of the other, till the oily Part begin to 
 puze or fweat out; then clap it to the Pit of the Patient’s 
 Stomach as hot as he can well endure it, and let him keep 
 it on whilft it continues warm, and then, if need be, put 
 on another. 
 
 To make an Ajir ingen t Liquor , of great XJfe in Ulcers and 
 fame Wounds. 
 
 Roil 2 Drams of choice Catechu or Japan Earth, in a 
 Quart of Spring-waterpour of the clear, and with it, by 
 Injection, or otherwife, drefs the Ulcers or Wounds. 
 
 For outward Ulcers. 
 
 Take the green Bark of Oak, and chop it all together, 
 both Infide and Outfide, into very fmall Pieces. Upon 
 thefe pour good Lime-water frelhly made, and let them 
 infufe in it till the Liquor has acquir’d a deep Tin&ure. 
 
 With 
 
Receipts /«-Physick, &c. 65 
 
 With this drefs the Ulcer once, and if need require, twice a 
 Day. 
 
 A Remedy againji the Bititigs of Vipers, and other 
 <venomous Creatures. 
 
 As foon as ever one is bitten, (for if the Poifon be dif- 
 fufed through the Mafs of Blood, the Experiment may not 
 fucceed) a hot Iron may be held as near the Wound as 
 the Patient can pofftbly endure, till it has, as they fpeak, 
 drawn out all the Poifon, which will fometimes adhere like 
 a yellowilh Spot to the Surface of the Iron. 
 
 A Medicine againji voiding of Blood out of federal Parts. 
 
 Take 2 Drams of Henbane-feed, and the like Weight 
 of white Poppy-feed; beat them up w’ith an Ounce of 
 Conferee of Red Roles; of which give to the Quantity of 
 a Nutmeg or Walnut. 
 
 Or, 1 ake the exprefs’d Juice of 12 Handfuls cfPlan- 
 tane Leaves, and 6 Ounces of frelh Comfry Roots, well 
 beaten together w'ith a convenient Quantity of fine Sugar. 
 Theft 2 Medicines have wonderful Rffe&s to Hop Bleeding. 
 
 An excellent Wound-Drink. 
 
 Take Harts-tongue, Liver-wort, Wood-bugle, Wood- 
 fage, Wood-betony, Southern-W'ood, Wormwood, Ale- 
 hoof, Buglofs, Scabious, Rib-wort, White-bottles, Mug- 
 wort, Comfrey, Mint, Agrimony, Strawberry and Violet 
 Leaves, Cinquefoil, Daily Leaves, Rcots, and Flowers, 
 wild Honey-fuckles, wild Angelica, Avens, Plantane, 
 Clowns, Wound-wort, Hawthorn-buds, Oak-buds, and 
 Bramble-buds. 
 
 Gather thefc Herbs in May, or as many as can then be 
 had ; the Buds in March , as foon as ever they put forth, 
 before they come to Leaves; meafure them, and take 
 equal Quantities of them, and dry them feverally in the 
 Shade; and when thoroughly dry’d, put them up in Bags, 
 and fo keep them for Ufe. 
 
 Hotv to make the Drink. 
 
 Take 1 Gallon of Spring-water, 1 Pottle of the bell 
 white Wine; add to this 2 good Handfuls of all the Herbs, 
 mingled well together, being dried 1 but if green, then 1 
 good Handful of each. Boil them in a Pipkin or Iron 
 Pot to the Confumption of the Half; then llrain it out. 
 
66 The Complete Family-Piece. 
 
 and put to the Liquor a Quart of Honey, and let it boil 
 again, and skim it, and when ’tis cold put it up into Bot¬ 
 tles ftopt very clofe; then let the Patient drink thereof 
 Morning and Evening about a quarter of a Pint at a Time, 
 (fome ufe only three Spoonfuls at a Time, falling after 
 taking of it one Hour or two.) Obferve, the Liver-wort 
 is ever beft to be put in green. If you make ufe of this 
 for any Sore or Ulcer in the Body, lay any Searcloth or 
 Plaifter to it, of Unguentum Apofol. or Minium, or fuch 
 like, as they ufe for Wounds in the Body, or a Plaiiler 
 of Honey and Wax. 
 
 This Drink is effectual for Sores, old or new; Womens 
 Breads, putrified Bones, caufing them to fcale ; ’tis good 
 for any Ach in the Stomach, for the King’s Evil; it hath 
 cured, alfocaufed Bullets in the Flelh to come out, having 
 long continued there. Sir Jo. Mince was healed by drink¬ 
 ing of this, being wounded through the Loins. 
 
 An experienced Remedy for bloody Water. 
 
 Take Waters of the black Alder, of Mallows, of each 
 3 Ounces, Syrup of Comfrey i Ounce; mix them, and 
 let the Patient take four Spoonfuls immediately, and four 
 or five Times a Day. 
 
 An experienced Medicine to correft the peccant Humour 
 in the King’s Evil. 
 
 Take half an Ounce of Cuttle-bone dry’d till it may be 
 finely powder’d. Give this to the Patient for one Dofe. 
 
 The Pills for the Dropfy, that are much ufed by a Perfon 
 efleem dfor the Cures he had done on that Difeafe. 
 
 Take Gambogia, Gum Ammoniacum, of each a Dram 
 and a half, Diagridium and Tartar-Vitriclate a Dram, 
 with Syrup of Buck’s-horn; make a Mats for Pills. Dofe 
 • from 15 Grains to half a Dram. 
 
 An eafy but effectual Medicine for the Roughnefs of the Lips, 
 and to heal Parts that have the Scarf-skin worn off. 
 
 Take 2 Parts of Wax, and 1 of the frelhed Butter, melt, 
 and incorporate them over a gentle Fire, and then let the 
 Mixture drop into fmall Cakes, upon a glaz’d Tile or Plate 
 (whether Pewter or Silver) dipt in Water, or elfe upon a 
 Piece of wetted white Paper. 
 
 A not 
 
"Receipts in Physick, &c. 
 
 A not unpleafant Purge for Children and delicate Perfons. 
 
 In the Yolk of an Egg diflolve, by rubbing them very 
 well in a clean Glafs or Stone Mortar, about 6 Grains of 
 choice Refin of Jalap finely powder’d ; and when the Solu¬ 
 tion is made, incorporate with it little by little two or 
 three Ounces of Succory, or fome other convenient Water, 
 which by this Operation will be turned white, and make 
 a kind of Emulfion, which you mull fweeten at Pleafure, 
 either with fine Sugar, or fome laxative Syrup, and give 
 it in a Morning falling. 
 
 An experienced Medicine for Madnefs (Mania) not very 
 
 obfiinate. 
 
 Take two Ounces of the Berries of Box, and infuie 
 them warm in a dole V eflel, in a Quart of Claret or red 
 Wine, for 48 Hours; then decant the Liquor, and put to 
 it an equal Quantity of the diftill’d Water of Vervain ; 
 and of this Mixture let the Patient take fix or eight Ounces 
 at a time, and compofe himfelf to fweat and reft after it. 
 This muft be daily done for a pretty while together, if 
 need requires. 
 
 To prevent a Gangrene upon a great Pain, and to Jlrengthen 
 
 the Part. 
 
 Take of Melilot Plaifter and Diapalma equal Parts, 
 and having melted and well incorporated them together, 
 make thereof a thin Plaifter; which being prickt full of 
 Holes, is to be laid upon the inflamed or bruifed Part, 
 firft lightly fcarify’d. 
 
 - To make onefpit out Rheum thatfwells the Gums, and 
 therewith caufeth the Tooth-ach. 
 
 Diflolve a Spoonful of good Muftard in about a Pint 
 of French Wine, (Claret or White) and having warm’d 
 it a little, let the Patient from time to time wafli his 
 Mouth with it, and hold it therein for a pretty while to¬ 
 gether. 
 
 To make an excellent and often try'd Medicine for the 
 Stone, whether of the Kidnies or Bladder. 
 
 Take of pure White-wine, or Rhenifii-wine, and of 
 Fennel-water, each 1 Pint. Into this Mixture put half 
 an Ounce of Wood-lice alive and well cleanfed, of a mid- 
 
 ling 
 
68 7 loc Complete Family-Piece. 
 
 ling Size, and one Lemon fticed ; let them infufe in a VeD 
 fel well ft opt, for three, four or five Days, and then let 
 the Patient take about 4 Ounces at a time, twice a Day. 
 
 An almojl fpecifick Remedy for the Thrufh in Children. 
 
 Take Houfe-leek frelhly gather’d, crulh it well be¬ 
 tween 2 Plates or otherwife, till you have fqueez’d out th6 
 Juice; mix this with live Honey, enough to make it 
 fomewhat fvveet, and then put to it as much finely powder’d 
 Roch Allum as will give it a little Tartnefs ; put fome of 
 this Mixture with a Quill or a Feather down the Patient’s 
 Throat, as far as conveniently may be : If there be need, 
 the Part aflefted may be touched once more within an Hour 
 after. 
 
 For the Yellow Jaundice. 
 
 Take Rhubarb two Drams, Saffron, Mace, of each a 
 Dram, Hemp-feed one Handful ; bruife them, and put 
 therein a Quart of White-wine, and fet it in a gentle Heat 
 to extract; then take Mornings and Evenings in an empty 
 Stomach, about a quarter of a Pint; and when all is fpent, 
 pour on fome more Wine upon the Ingredients, adding a 
 little frelh Rhubarb and Saffron, and ufe it as before. 
 
 An almojl fpecifick Retnedy for Agues. 
 
 TakeRefin ofScammony 12 Grains, Diaphoretic An¬ 
 timony, and Cryftals of Tartar, of each 8 Grains; mix 
 thefe carefully, and give them for 1 Dofe, an Hour be¬ 
 fore the Fit comes. 
 
 An almojl fpecifick Medicine for Exulcerations in the 
 Kidneys. 
 
 Take Jet, and having reduced it to fine Powder, give 
 of it half a Dram for a Dofe, in fome good White-wine 
 in the Morning falling, and at Bed-time, for fome Days 
 together. 
 
 For an Ague. 
 
 Take the Soot that is in a Baker’s Chimney, and Mb- 
 Hard, and Rue, and White-wine Vinegar, and Sallad- 
 Oil, and fome White-pepper and Ginger, and make a 
 Poultice of it, and lay it to the Pulfe of the Arm, and let 
 it lie a Fortnight or three Weeks. If you will, lay it on 
 juft before the Fit comes. 
 
 A'n 
 
Receipts in Physick, &c. 69 
 
 An eafy but effectual Method to fop Bleeding in Wounds , 
 and check fome other Haemorrhages. 
 
 Strew upon the Part the Powder of clear Rofm beaten 
 very fmall. 
 
 For fcrophulous Humours of Children , Eyes, (and other 
 
 Parts.) 
 
 Take Figwort, and put 2 Handfuls of it to a Pottle of 
 fmall Ale; of this give a quarter or half a Pint at a Dofe. 
 The Operation will be promoted by quenching feven or 
 eight times in this Liquor a Gad of Steel, about eight or 
 ten Inches long. i 
 
 Again ft the Vertigo. 
 
 Take of Cyprus Roots 2 Ounces, of Anifeed half an 
 Ounce ; make of both k very line Powder, and take as 
 much as you can lay on a Sixpence, in a Spoonful of Wine, 
 Beer or Ale, when you go to Bed. This Medicine conti¬ 
 nued for five Nights, (befides other Patients) cured a Wo¬ 
 man, who for divers Years was troubled with a Vertigo, 
 and had ufed all Sorts of other Remedies, prefcribed to 
 her by London Phyficians, to little or no purpofe. 
 
 An ecijy Medicine to cleanfe the Womb, efpecialty 
 after Child-bearing. 
 
 Take a large white Onion of about 4 Ounces in 
 Weight, (if you can get fo big a one) and boil it in about 
 a Pint of Water, with any thing fit to make a very thin 
 Broth, till a third Part or more of the Liquor be confu- 
 med: Of this Broth, which may be made a little palata¬ 
 ble with Nutmeg, iffc. the Patient is to take fix or eight 
 Ounces twice or thrice a Day. 
 
 For the Cholick, and divers other Dijlempers. 
 
 Take 4 or 5 Balls of frelh Stone-Horfe Dung, and let 
 them deep for about a quarter of an Hour (or lefs) in a 
 Pint of White-wine, in a Veflel well dopt, that the Li¬ 
 quor may be richly impregnated with the more volatile and 
 fubtil Parts of the Dung ; drain this, and give of it from 
 a quarter to half a Pint, or fome Ounces more at a time, 
 the Patient having a care not to take Cold after it. 
 
 A 
 
yo T’he Complete Family-Piece. 
 
 A parable Medicine for the Stone. 
 
 Take of the Seed of Flixwood, and give of it about as 
 much as will lie upon a Shilling, either whole or grofsly 
 bruifed, in any convenient Vehicle. 
 
 To clear the Eyes, even from Films. 
 
 Take Paracelfus's Zebethum Occidentale, (viz. human 
 Dung) of a good Colour and Confidence, dry it llowly 
 till it be pulve'rable ; then reduce it into an impalpable 
 Powder, which is to be blown once, twice, or thrice a 
 Day, as Occafion lhall require, into the Patient’s Eyes. 
 
 A good Medicine for a newly taken , tho' violent Cold. 
 
 Take about 4 Ounces of Spring-water, and in a con¬ 
 venient Vefi’el, put to it 3 Leaves of good Tudilago, 
 (Coltsfoot) and a Pugil of Maiden-hair, and a Stick of 
 Liquorice for Bignefs and Length like the farthed Joint of 
 the little Finger. Make the Water warm, and when it is 
 ready to boil, put in the forementioned Ingredients, the 
 Liquorice being frit lliced and minced; cover the Pot well; 
 let it boil for a few Walms, then take it off the Fire, and 
 having prefently drain’d it, let the Patient drink it hot 
 like Tea, he being already in Bed. Do this three Or four 
 Nights fuccedively, or till there be no need of the Medi¬ 
 cine. 
 
 A good though uncomtnon Medicine for the Dropfy. 
 
 Take Virginian Snakeweed a fufHcient Quantity, and 
 having cut and diced it very fmall, infufe it in a com¬ 
 petent Quantity of good Sack, till the Liquor be very 
 drongly impregnated with the Plant. Of this Infufion 
 let the Patient take three, four, or five Spoonfuls at a time 
 (or more, if the Cafe be urgent) when the Stomach is 
 empty. 
 
 Another Medicine for the Dropfy. 
 
 Make an Infufion of Mechoacan in White-wine (an 
 Ounce and half thin diced to a Pint) having infufed 24 
 Hours, and drank of every Morning for fome Days, is a 
 mod admirable Thing; and if a little Mudard-leed be in¬ 
 fufed in it, it will be fo much the better. 
 
 An often experienc'd Medicine for Blood-lhot cr indamed 
 
 Eyes. 
 
 Cut a new-laid Egg boil’d hard, into two Halfs, (with¬ 
 out 
 
Receipts in Physick, &c. y i 
 
 out taking out the Yolks) and apply one of thefe confide* 
 rably warm, but not too hot, to the Part affeded, and 
 keep it on for fome Hours (fix or eight, if it need fo 
 long.) Note well. To the fame Purpofe you may apply, 
 vvitii good Effed, a Poultice made of rotten Apples, the 
 Cold being firlt quite taken off. 
 
 To corred the Laxity of the Gums, and faften the Teeth. 
 
 To a Pint of Red or Claret Wine, take about 2 Drams 
 of Japan Earth ; and having diflolved fo much as you 
 can, pour off the Clear, and let the Patient walh his 
 Mouth therewith from time to time. 
 
 An uncommon but effeHual Fomentation for Tumours, 
 accompanied with Jharp Humours. 
 
 To a Gallon of Spring-water put as much dry’d Sage as 
 you judge will afford a Decodion ftrong enough of the 
 Herb. Into this, when it firll grows hot, call about 
 2 Ounces or fome Drams of Cafile Soap, and let it dif- 
 folve there till your Decodion be compleated. With this 
 and Stupes foment the Part for a good while together. 
 
 An often pro-u'd Remedy to bring away what is, or Jhould 
 
 not be left in the Womb of a Puerpera, though it were 
 
 part of a dead Child. 
 
 With the Juice of Sheeps-forrel, and fome of the 
 llrong Infufion of the fame Herb (unprefs’d) in Water, 
 and a fufficient Quantity of Sugar, make a Syrup ; of 
 which let the Patient take about a Spoonful, (a little more 
 or lefs, as need may require) twice or thrice a Day. 
 
 To pre-vent the Fits of an Ague, or cure that Difeafe. 
 
 Take of the Scraping or Gratings of the Root of An¬ 
 gelica, and the Flowers of Antimony, of each half a 
 Dram, choice Canary 3 Ounces. Infufe in a cold Place 
 for one or two Days, and pour off the Clear for two Dofes. 
 It is a fingular good Vomit for the Cure of Agues of all 
 Sorts, being given in the Morning falling, four or fix 
 Hours before the coming of the Fit ; and if it be not a 
 Quotidian Ague, then on the intermitting Day. 
 
 For the Cholick. 
 
 Orange Peels dry’d till one may grate them to Powder ; 
 
 and 
 
72 The Complete Family-Piece. 
 
 and when they are pulverized, take about a Spoonful of 
 the Powder at a time, mixt with a little white Sugar to 
 fweeten it, in or before fome Spoonfuls of any convenient 
 Vehicle. 
 
 An approved Remedy for prefent Deafnels. 
 
 Take of the Breaft-Milk of a Woman that has had her 
 firft Male-Child fome time before, and drop three or four 
 Drops of it warm, as it comes from the N ipple, into the 
 Part affedted. 
 
 An external Remedy , almof fpecifck, for the Leprofy. 
 
 Take Pomatum i Ounce, Flower of Sulphur i Dram, 
 Sal Prunellas half an Ounce ; and having mixt them very 
 well together, from time to time anoint the Part affedted 
 therewith, as long as there is need. 
 
 For the Head-ach. 
 
 Take green Hemlock that is tender, and put it in your 
 Socks, fo that it may lie thinly between them and the 
 Soles of your Feet; fhift the Herbs once a Day. 
 
 For the Hiccough (even in Fevers.) 
 
 Give two or three preferv’d Damfons at a time. 
 
 An eafy prepar'd, hut ufeful, Drink for a beginning 
 Scurvy. 
 
 To a Quart of fmall Beer, or fmall Ale, put over 
 Night about a Handful of Scurvy-grafs Leaves, and let 
 the Patient drink this Liquor at Dinner, for his ordinary- 
 Drink, for fix or eight Weeks together. 
 
 An excellent Remedy for an Inflammation in the Eyes. 
 
 Take a Pippin, (or other Apple) cut it into two Halfs, 
 take out all the Core of each of them, fill up the Cavi¬ 
 ties with the tender Tops of common Wormwood; tie 
 the Halfs together, and roafl: the Apple well. Then beat 
 it and the Herb together to a kind of Poultice, and apply 
 it warm (but not hot) to the Part affedted, and bind it 
 thereon, letting it lie all Night; or, if you ufe it in the 
 Day-time, for fix or eight Hours. 
 
 A ufeful Drink for the King’s Evil, and fome Affeciions 
 that have the like Caufe to it. 
 
 Take a large Handful (or two little phyfical Handfuls) 
 
 of 
 
■Receipts in Physick, &c. 73 
 
 of the Leaves of Ground-Ivy green, or (if the Seafon de¬ 
 nies you them) well dry’d ; waih off the Duft with Beer, 
 not Water, and put the Herb into a Gallon of Ale-wort; 
 when it is ripe for drinking, draw it out into Bottles, and 
 let the Patient take a Draught of it twice or thrice a Day ; 
 or, if it be thought fit, it may be ufed at Meals. 
 
 Another Medicine for the King’s Evil. 
 
 Give daily fome Spoonfuls of the following Liquor : 
 Take White-wine a Quart, Juice of Pellitory of the Wall 
 a Pint, Spirit of Wine half a Pint, Sal Prunellte an 
 Ounce ; mix and diffolve, then pour off the Clear, and 
 fweeten with white Sugar. Dofe fix Spoonfuls Morning 
 and Night. 
 
 An approved Remedy for the King’s Evil. 
 
 Set a Quart of new Milk on the Fire till it juft boils 
 up; then take it off, and put into it z Spoonfuls of the 
 beft Honey, and ftir it till it be diffolved : And then fet 
 it on the Fire again, and let it boil two or three Walms.. 
 Then divide it into four Parts, and drink one Part warm 
 early in the Morning, another about Ten of the Clock, 
 another about Four in the Afternoon, and the laft a little 
 before Bed-time. Do this daily for two or three Months, 
 except you purge, which muft be once a Week, taking 
 Of a grown Man) three quarters of an Ounce of Caryoco^ 
 ftinum diffolved in Poffet-drink. Drefs the Sores, if they 
 run, with any drawing Sear-cloth, dr a Plailter of Bur¬ 
 gundy Pitch. The Medicine, tho’ not very promifing, is 
 very famous by the many Cures done with it by a cha¬ 
 ritable Lady, of whofe ingenious Chaplain I procured 
 this. 
 
 An excellent Medicine to he ufed topically in Gleetings. 
 
 Jake 4 Ounces of Spring-water, [or Plantane-water] 
 and difiolve in it about j Scruple of the fympathetick 
 1 owder, or fo much as will give it a fenfible, yet but 
 faint Vitriol-like Tafte: And of this Mixture injeft as 
 much as is ufual of a finall Syringe every Morning and 
 ■livening, as long as need requires, directing the Patient 
 to retain the mjefted Liquor as long as conveniently 
 
 E 
 
 An 
 
j the Complete Family-Piece. 
 
 An approved Medicine in the Biting of a Viper. 
 
 Take of white Horehound, and apply the Plant 
 well beaten into the Form of a Poultice to the Part af- 
 fefled, and give the Patient a Spoonful or two of the 
 Juice of the fame Herb to drink : ’Tis alfo very good 
 for the Jaundice. 
 
 ( Ihe Cinnamon-Drink, good in Gripes and Fluxes, &c. 
 
 Take 2 Ounces of calcin’d Hartfhorn, powder it, and 
 boil it in 3 Fints of Spring-water till a Pint be wafted; 
 then take it off the Fire, and infufe in it an Ounce and 
 half of good Cinnamon, fetting it upon Embers in a co¬ 
 ver’d Veftel for about an Hour. Then fweeten it with 
 Sugar to your Palate, and drink about a quarter of a Pint 
 at a time. If taken for Prevention only, a fourth part 
 of Cinnamon will ferve the Turn. 
 
 Another Medicine for Gripes and Fluxes. 
 
 Take Tin&ure of Corn-Poppy Flowers made with 
 common Spirit of Wine; of this you may give from a 
 Spoonful to 2 Spoonfuls, in Spirit of Opium half an 
 Ounce, mixt with Black-Cherry-water 4 Ounces. This 
 gives Eafe upon the Spot. 
 
 A good Medicine for the Suppreffon of the Menfes. 
 
 Give for three Mornings together, about the exp*fted 
 Time of the monthly Evacuation,' a Dram, or a Dram 
 and a half, or thereabouts, of the Galls and Livers of 
 Eels dry’d and made into Powder. 
 
 An experienc'd Remedy to prevent Apopleftick Fits. 
 
 Make at the crofting of the Sutures an Iftiie, with Dia- 
 palma and Oil of Vitriol, and keep it open the ordinary 
 Way. 
 
 c To dry up, or corrctt the Humour that makes fcrophulous 
 
 Ulcers. 
 
 Take of the Bone -of the Cuttle-ffti, and having redu¬ 
 ced it to an impalpable Powder, give about 1 Dram of it 
 at a time in any convenient Vehicle. 
 
 For mof Afthmatick Difempers. 
 
 Take of the Roots of Elecampane, thinly fticed, 1 
 
 Ounce; 
 
Receipts in Physick, &c. 75 
 
 Ounce; of the Leaves of Ground-Ivy, a good Handful. 
 Boil thefe in 3 Pints of Spring-water to a Quart; then 
 llrain the Decoflion, fweeten it with a little live Honey, 
 and let the Patient take five, fix, or feven Spoonfuls at a 
 time. N. B. Remember the Efficacy of Saffron in the 
 fame Difeafe, as it is recommended by Mr. Ray, in his 
 Catalogue of Plants. 
 
 Another Medicine for Afthmatick Difetnpers. 
 
 Take Juice of Hyffop, choice Honey, of each 2 Pounds; 
 mix, boil, fcum, and make a Syrup; of which let the 
 Sick take 4 Spoonfuls or more, Morning, Noon, and 
 Night. 
 
 For an Ague. 
 
 Take of the Bone called Platella, of the Knee of a 
 dead Man, and having reduced it to fine Powder, give of 
 it as much as will lie upon a Groat or a Six-pence for 
 one Dole, in any proper Conferve, or fit Vehicle, at a 
 convenient Time (before the cold Fit.) 
 
 A choice Medicine for a flight Stroke or Bruile of the Eye. 
 
 Take 2 Spoonfuls of Fennel-water, or of Betony-water, 
 and drop into it three or four Drops (or five at moll) of 
 good clarify’d Honey : Shake them well together, and 
 ufe them twice or thrice a Day. But you mull have a 
 care to make this Mixture frelh once in four, or at moll 
 in five Days, efpecially in Summer : For if it be longer 
 kept, it will be apt to grow four. 
 
 An experienc'd Medicine for nvant of Sleep, proceeding 
 from great Heats in the Head. 
 
 Take the palelt Carrots you can get, and fcrape a 
 fuffieient Quantity of them to afford Scrapings enough 
 to make a Cataplafm of about two Fingers or two Inches 
 broad, and of the Thicknefs of a Half-Crown Piece of 
 Silver, or thereabouts. Let the Patient apply this in a 
 Piece of double Linnen to his Throat, fo that it may 
 reach to the jugular Veffels on each Side, when he goes to 
 Bed, and let it lie on all Night; (for it will not eafily 
 grow dry) if the firll Application do not prevail, ’tis to 
 be apply’d the following Night; and fo a third and 
 fourth time, if need require. 
 
 E 2 
 
 A 
 
'The Complete Family-Piece. 
 
 A payable Medicine, that has cured very many, efpecially 
 
 Children, and young Boys and Girls, o/'Convulfive Fits. 
 
 Take of the Powder (whether made by filing, rafping, or 
 otherwife) of the found Skull of a dead Man, and give of 
 it as much as will lie upon a Groat, made up into a Bolus 
 with Conferve of Rolemary-flowers (or any other that is 
 proper) to a young Boy or Girl: But in Perfons more 
 aged and ftrong, the Dofe of the Powder mutt be augmented 
 to double the Quantity. The Medicine mutt be given 
 often, if Neceffity requires it. If the Patient be a Child, 
 it will be ufeful to apply to the Throat a kind of Necklace 
 made of the Roots of Vervain cut into Beads. 
 
 An approved Medicine for the Bloody-Flux, being good alfo 
 for Pleurifies. 
 
 Give 2 or 3 Scruples of Hare’s Blood beaten to Pow¬ 
 der for one Dofe, to be taken in a Spoonful or two or 
 three of Mint-water, or any other fit Vehicle. 
 
 A very often (thd homely) ' experienced Remedy for Dy- 
 fenterick and other Fluxes. 
 
 Take the frefh Dung of a Hog, (if you can whilft’tis yet 
 warm) and boil in a Porringer full of new Milk as much of 
 it as may amount to the Bignefs of a Walnut; and alfo 
 an equal Quantity of fine Mutton Sjiet fiiced very thin. 
 When thefe are well incorporated with the Milk, ftrain 
 them well thro’ a clean Linnen ; and if there be need, 
 fweeten them a little with Loaf-Sugar. Let the Patient 
 take this warm once or twice a Day. 
 
 A powerful Styptick to flench Blood, vshere it can be applied. 
 
 Take the fine Powder of Lapis Haematites, made by 
 grinding, with an equal or double Weight of Sal Armo- 
 niac; and of this high-coloured Sublimate put a little upon 
 the Orifices of the Veflel. 
 
 For a fight Rednefs of the Eyes. 
 
 Take of French Barley half an Ounce, and Damask 
 Roles half an Handful: Boil them but very little in^a 
 Pint of Spring-water, and with this moiflen the Part af¬ 
 fected. 
 
 Another 
 
Receipts in Physick, &c. 77 
 
 Another Medicine for a flight Rednefs of the Eyes. 
 
 Take Frogs-Spawn-svater a Pint, common Spirit of 
 Wine 4 Ounces: Mix them; wafh therewith five or fix 
 Times a Day; and at Bed-time apply over the fore Eyes 
 a Cataplafin of a rotten Apple. 
 
 A famous Eye-water. 
 
 Take 2 or 3 Ounces of the Water of fimple Pimpernel, 
 diftill’d in Balneo, and put this into a little Pot or Por¬ 
 ringer of Rofe-Copper ; then put into it about the Bignefs 
 of a Hazel-nut, or a Filbert, of drong Quicklime. Cover 
 the Pot, and let the Ingredients lie in it till the Liquor hath 
 acquired a bluifh Colour. Then very warily pour off the 
 clear, and add to it as much live Honey, as will give a 
 little, or but little Take. Ufe it after the wonted Manner 
 of fuch Waters; and if you find it too flrong, dilute it a 
 little with Water of the fame Plant, or good Spring-water, 
 which, for need,, may be ufed Lorn firlt to lad, indead of 
 the Water of Pimpernel. 
 
 A fafe and ufeful Medicine to prevent Drynefs, and fome 
 other Difajfedlions of the Eyes. 
 
 Take of choice Virgin-Honey 2 Spoonfuls, ofSuccory- 
 water, or the dillilied Water, of each 4 Spoonfuls ; mix 
 them, and in a very clean Veffel, over a gentle Fire, let 
 them evaporate (taking oft' from time to time any Scum 
 that may arife) till the Mixture be brought to the Confi¬ 
 dence of a Syrup (or of Honey;) keep this in a Glafs 
 well ftopt, and make ufe of it by letting fall a Drop or 
 two, or at molt three of it at a time into the Eye. 
 
 A Medicine to prevent Running of the Eyes. 
 
 Take white Wine half a Pint, diffolve in it white 
 Vitriol 2 Drams; filter or ltrain, and therein diffolve 
 choice Honey 2 Ounces: With this fill the Eyes two or 
 three times a Day. It is good againd mod Diftempers 
 of the Eyes. 
 
 A choice Medicine for the Cholick. 
 
 rake clean white Chalk, and having dried it with a 
 gentle Heat, reduce it to fine Powder; wet this Powder 
 with the exprefs’d Juice of Camomile, and let it dry in 
 the Air, without the Heat either of the Fire or of the 
 
 E 3 Sun, 
 
yS The Complete Family-Piece. 
 
 Sun. This done, wet it again with new Juice of Camo¬ 
 mile, and let it dry the fecond time as before. Wet and 
 dry it a third time, and if you pleafe a fourth Time; and 
 then reduce the dry Mafs to fine Powder again. Of this 
 Powder let the Patient take at a Time as much as will lie 
 upon a Groat or Sixpence, in fome Spoonfuls of Wine or 
 other proper Vehicle. 
 
 An excellent Remedy to take off Films, and fuch like things 
 from the Eyes. 
 
 Take choice Bole-Armoniac, and reduce it to very 
 fine Powder; blow this gently into the Eye once, or at 
 moft twice a Day. But if the Patient be fubjed to, or 
 fearful of any Swelling, Heat, or DifafFedion in the Eye¬ 
 lids, incorporate the Powder with a little clarified Honey. 
 
 An excellent Fumigation for Pains in the Eyes, aad oncer- 
 great Drynejs of them, and nohen one fears the Be¬ 
 ginning cf a Catarad. 
 
 Take of Fennel, Hyffop, Betony, Celandine, Carduus, 
 of each half a Handful, or a Handful; of the Seeds of 
 Linfeed, Quinces, Fenugreek, Flea-wort, of each half 
 a Dram; of French Barley x Ounce: Boil thefe in two 
 Quarts of fair Water, and half a Pint of white Wine : Let 
 the Patient hold his Head over the Fumes for about a 
 Quarter of an Hour every Morning. 
 
 For a dry Inflammation. 
 
 Take of Betony, Hyfl’op, Rue, Wormwood, Vervain, 
 alfo Sage-flowers and Rofemary-flowers, of each half a 
 Handful; (to which may be ufefully added, Cummin-feeds, 
 Fennel-feeds, and Carduus-feeds, of each a Quarter of an 
 Ounce) boil thefe a little in 2 or 3 Quarts of fair Water, 
 and then let the Patient hold his Head for about a Quarter 
 of an Hour over the Steam of this Decodion, making 
 ufe cf a Napkin to keep the Smoak from diflipating, and 
 dired it to his Eyes. A w'hile after he may put into them, 
 if it be thought fit, a little clarified Honey. 
 
 A very often experienced Medicine for Cankers in the 
 Mouth and elfevohere. 
 
 Take Flowers of Sulphur 1 Ounce, Roch AUum crude 
 and finely pulverized half an Ounce; mix thefe very well 
 
 together. 
 
Receipts in Surge ry, &c. yg 
 
 together, and incorporate them with as much good Honey 
 as will bring the Mixture to the Confiftence of a Liniment, 
 to beapply’d from time to time to the Part afiedted. 
 
 Receipts in Surgery, &c. 
 
 For an old Ach or Strain. 
 
 Take of Lucatellus 's Balfam i Ounce, of Oil of Tur¬ 
 pentine i Dram ; incorporate them very well with a gen¬ 
 tle Heat, and anoint the Part affefted therewith, wearing 
 on it a Piece of unwalh’d Flannel, befmear’d with the 
 fame Ointment. 
 
 A Plaijlcr preferred by an ancient Phypcian that often 
 try'd it, to the common Soap-plaiiier. 
 
 Mix about a Dram of Cafile-i bap with i Ounce of 
 Diachylum, and make thereof a thin Plaiiler to be worn 
 upon the Part aftedted. 
 
 An excellent Plaifler to ftrengthen the Stomach and Cheft. 
 
 Take of Cinnamon, Nutmegs, Cloves, and Mace, of 
 each a fufticient Quantity ; powder them well, and ftrew 
 fome of the Powder all over the Bottom of a Deal Box of 
 a convenient Length and Breadth, and fit it with a Cover 
 to fhut clofe ; upon this Powder lay a Piece of clean 
 Flannel well dry’d, and itrew it over thinly with fome of 
 the fame Powder ; then lay on another Piece of the like 
 Flannel of the fame Dimenfions with the former, and 
 upon that likewife, if need be, a little more Powder. 
 This done, Ihut the Box till the time of Ufe, and then 
 take out one of the Pieces of Flannel, and having lightly 
 dulled off the Powder, lay it on the Patient’s Breaft, Sto¬ 
 mach, and Belly, and let it lie on. there for fome Days. 
 When you perceive its Virtue begin to languilh, you mull 
 fubilitute for it the other Piece of Flannel, and put the 
 firlf in the Box to receive new Virtue, and fo proceed al¬ 
 ternatively as long as you need the Medicine, adding now 
 and then fome frefti Powder, if Necdhty requires. Note, 
 
 E 4 That 
 
80 The Complete Family-Piece. 
 
 That each Piece of Flannel ought to be long and large 
 enough to cover the Breaft, and to reach from about the 
 Paps to the Navel, or lower. 
 
 An ufeful Plaifler for thofe that are troubled with the 
 Vapours of /^Spleen, and Shortnefs of Breath, avhen 
 'tis a nervous Affettion. 
 
 Take two Parts of ftrain’d Galbanum, and one Part of 
 AlTa-fcetida, and make thereof, according to Art, a Plai¬ 
 ner of about the Bignefs of the Palm of one’s Hand, 
 taking care to leave a broad Edge quite round, to pre¬ 
 vent its flicking to one’s Linnen, and putting a pretty 
 large Piece of Cotton in the Middle, that the Gums may 
 not touch the Navel; to which the Plaifler is to be ap¬ 
 plied. 
 
 An excellent Plaifler to difcufs Tumours [eaten fcrophulous) 
 that may be refolded, and ripening thofe that it cannot 
 dijffipate. 
 
 Incorporate exactly with the Emplafrum de Sapone, 
 about a fourth Part of Balfatnum Sulphuris Terebinthinati , 
 and ufe it afl a Plaifler for the above-mentioned Purpofes. 
 N. B. In want of this, you may employ Diachylon cum 
 gummis, renewing it once in two or three Days. 
 
 A Plaifcr to pre-vent Corns. 
 
 Take yellow Bees-wax 4 Ounces, Verdigreafe exactly 
 powder’d and lifted 1 Ounce, the Caput Mortuum of the 
 Scull of a Man 1 Dram. Incorporate them well with 
 boiling them a little, and make thereof a Plaifler accord¬ 
 ing to Art. , 
 
 An ejfeflual Plaifler for foftening and loofening Corns. 
 Spread a Plaifler ol Gum Amtnoniacum, (not too thick) 
 without being diflolved in Vinegar, and applying it to the 
 Part affefted, let it lie on till it have fufficiently done the 
 deflgned Work of Emollition. 
 
 An often try d Pericarpium or Wrf-Plafer for Defluxions 
 and Fumes of the Eyes. 
 
 Take Rue, Camomile, Hemlock, Wormwood, of each 
 half a Handful, Bay-falt pulverized about 2 Spoonfuls, 
 lour Dough about an Ounce; mix all thefe together very 
 
 diligently. 
 
Receipts in Surgery, &c. S i, 
 
 diligently, moiilening them from time to time with Elder 
 Vinegar, to a Confiftence fit for Pericarpia ; one of which 
 is to be apply’d to the Wrik of that Side on which the 
 Part affetied is, and to be renewed if there be Occafton. 
 
 An excellent Ointment in the Gout. 
 
 Take Barbadoes Tar and Palm Oil, of each a like Quan¬ 
 tity ; melt them together in no more Fire than is needful to 
 make them incorporate well; with this Mixture warm, 
 the Part is to be anointed, and warily chafed. 
 
 An excellent Ointment for Burns and Scaldings. 
 
 Take of Saccarum Saturni half a Dram, of the fharpeft 
 Vinegar 4 Ounces; make a Solution of the former in the 
 latter, and add to this Solution Drop by Drop, (often bir¬ 
 ring or fhaking them together) as much Oil of Elder as will 
 ferveto reduce the Mixture into the Form of a Nutritum 
 or Ointment. 
 
 A powerful dijfolving Ointment far Warts and divers 
 
 Tumours. 
 
 Take May Butter, and having melted it in a moderate 
 Heat, mix with it very diligently, but by little and little, 
 as much Oil of Tartar per deliq. as will give it a fenfible 
 but not a confiderably krong Take. 
 
 To snake the Flower of all SaToe. 
 
 Take a Quarter of a Pound of Mutton-Suet, and a 
 Quarter of a Pound of Bees-wax, melt them together over 
 the Fire, then put in a Pound of Rofin, 2 Ounces of Ve- 
 nice Turpentine, an Ounce of Frankincenfe, and half an 
 Ounce of Makich; let it cool,, and make it up for Ufe. 
 
 To make an excellent Salve for Chilblains. 
 
 Take half a Pound of Mutton-Suet, melt it and krain it, 
 then put to it 2 Ounces and a half of Burgundy Pitch, and 
 2 Ounces of Rolin, let it cool, and make it up for Ufe. 
 
 A Salve for the King’s Evil. 
 
 Take a Burdock Root, and a white Lilly Root; wafh, 
 dry, and fcrape them ; wrap them in brown Paper, and roalV 
 them in the Embers ; when they are loft, take them out,, 
 wid cut. out the Burn or Hard, and beat them in a Mortar 
 
 E 5 with 
 
82 rfhe Complete Family-Piece. 
 
 with Boar’s Greafe and Bean Flower; when ’tis almoft 
 enough, put in as much of the beft Turpentine as will make 
 it fmell of it; then put it in a Pot for Ufe. 
 
 The Party mull take inwardly two Spoonfuls of Lime- 
 water in the Morning, and fall two Hours after it, and do 
 the fame at Four o’Clock in the Afternoon. If there be 
 any Swelling of the Evil, they muft bathe it with this 
 Water a Quarter of an Hour together, a little warmed, and 
 wet a Cloth and bind it on the Place; but if the Skin be 
 'broken, only walh it in the Water, and fpread a thin Plai¬ 
 ner of the Salve, and lay on it; fhift it once a Day ; if 
 very bad, you muft drefs it twice a Day. 
 
 To make the Lime-water. 
 
 Take aLimeftoneas big as a Man’s Head ; it muft be 
 well burnt; put it into fix Quarts of boiling Water, cover 
 it clofe, but fometimes ftir it; the next Day when ’tis fettled 
 pour off the clear Water, and keep in Bottles for Ufe. 
 
 A good Salve for fort LipS. 
 
 Take an Ounce of Bees-wax, put it into an Ounce of 
 good Sallad Oil, melt it over the Fire, and colour it with 
 Alkany Rocts ; when it has boiled, and is of a fine Red, 
 ftrain it, and drop in three Pennyworth of Balfam of Peru ; 
 then pour it into the Bottoms of Tea-Cups, that it may 
 come out in Cakes. This is aifo very good for fore Nipples. 
 
 To make the Black Salve. 
 
 Take a Pint of the beft Sweet Oil, a Quarter of a 
 Pound of Bees-wax, melt it in the Oil over a gentle Fire, 
 then put in half a Pound of Red Lead, boil it till it be 
 black, which will be in about a Quarter of an Hour, then 
 put it in a Pail cf cold Water, and take it out as foon as 
 you can make it into Rolls for Ufe. 
 
 To make the famous White Salve, nvhich being applied to 
 the Stomach, cures the Pains and IVeakneJfts thereof; 
 to the Belly, the Cholick ; and to the Back, the Pains 
 of the Kidnies. 
 
 Take cf the beft Sallad Oil 3 Pints, of White and Red 
 Lead, cf each a Pound; of Caftle-foap 1 2 Ounces; incor¬ 
 porate them well together, and boil till the Mafs is of a 
 
 greyiih 
 
Receipts in S'u* kg e ry, &c. 83 
 
 greyifh Colour, then take it and make into Roils, which 
 will keep good a long time. 
 
 A Green Salve. 
 
 Take five Handfuls of Clown’s All-heal, damp it and 
 put it in a Pot, and add to it 4 Ounces of Boar’s Grcafe, 
 half a Pint of Oil-olive, and Wax three Olinces diced ; 
 boil it till the Juice is consumed, which is known when 
 the Stuff doth not bubble at all; then drain it, and put it 
 on the Fire again, adding two Ounces of Venice Turpen¬ 
 tine ; let it boil a little, and put it in Gallipots for Ufe. 
 Melt a little in a Spoon, and if the Cut or Wound be 
 deep, dip your Tents in it; if not, dip Lint and put on 
 it, and defend the Place with a Leaden Plaider; drefs it 
 once a Day. 
 
 To make the Yellow Salve for a Dropjical Leg. 
 
 Take Rofin, Frankincenfe, Bees-wax, and Hog’s Fat, 
 of each an Ounce; boil them all together a very little 
 while, then pour it into a Pot for Ufe. 
 
 To make a good Pile Ointment. 
 
 Take 2 Handfuls of Pile-wort, and 1 Handful of the 
 Roots, and damp them, then put to it a Handful of 
 Hagtaber, a Pound of Adders Tongue ; boil it up with a 
 Pound of Lard, and drain it off as it boils. 
 
 The Bruife Ointment. 
 
 Take of Rofemary, brown Sage, Fennel, Camomile, 
 Hylfop, Balm, Woodbine Leaves, Southernwood, Parfley, 
 Wormwood, Self-heal, Rue, Elder Leaves, Clown’s All¬ 
 heal, Burdock Leaves, of each 1 Handful; put them in¬ 
 to a Pot with very drong Beer, or Spirits enough to cover 
 them well, and 2 Pounds of fredi Butter out of the Churn ; 
 cover it up with Pade, and bake it with Bread, and when 
 ’tis baked, drain it out. When ’tis cold, fcum off the 
 Butter and melt it, and put it in a Gallipot for Ufe. The 
 Liquor is very good to dip Flannels into,, and bathe any 
 green Bruife or Ache as hot as can be borne. 
 
 To make an excellent Ointment for Burns. 
 
 Take of Rue, Wormwood, Rofemary, Sage, Bay 
 Leaves, of each a Handful, 2 Quarts of the bed Oil, and 
 
 3 Pounds. 
 
8 4 e The Complete Family-Piece. 
 
 3 Pounds of Mutton Suet, chop it with the Herbs, put it 
 into a Glafs, and let it ftand ten Days, then put it into a 
 Skillet or Pipkin, and ftrain it off as it boils. 
 
 To make an Ointment which fpeedily cures the Itch. 
 
 Take an Handful of the Red or Yellow Dock Roots 
 fcrap’d clean, and cut into thin Slices, ftamp them, and 
 put them into half a Pound of frelh Butter or Hogs Lard; 
 let them boil gently for almoft an Hour, then take from 
 the Fire, and prefs the Liquor out, and put to it a Spoon¬ 
 ful of Black Pepper powder’d, and half as much Ginger; 
 if you would have it more drying, put to it a Spoonful of 
 Red Lead finely powder’d; anoint where it is fore twice 
 a Day. 
 
 An Ointment for a fcald Head. 
 
 Take i Pound of May Butter without Salt out of the 
 Churn, a Pint of Ale not too ftale, a good Handful of 
 green Wormwood; let the Ale be hot, and put in the 
 Butter to melt; fhred the Wormwood, and let them boil 
 tGgether till it turns green ; ftrain it, and when ’tis cold 
 take the Ointment from the Dregs. 
 
 The Lord ChefterfieldV excellent Powder to help Delivery. 
 
 Take of Cummin Seeds, Saffron, Grains of Paradife, 
 Date-ftones, and white Amber, of each equal Parts; re¬ 
 duce it into fine Powder, of which give a Scruple in Ex¬ 
 tremity, in a Draught of burnt Claret, or Mace Ale; to 
 be repeated as there is Occafion. 
 
 An excellent Worm-powder for Children . 
 
 Take of Worm-feeds, Sena, Annifeeds and Rue, of 
 each an Ounce ; Rhubarb half an Ounce; Savin 2 Drams; 
 all thefe mail be finely dry’d and powder’d, and fifted and 
 mixed together ; and give as much of it as will lie oiyhalf 
 a Crown in Treacle three Mornings and three Evenings, 
 at the Change of the Moon, and at the Full. 
 
 An Ointment to caufe Hair to grow. 
 
 Take 2 Ounces of Boar’s Greafe, of the Alhes of burnt 
 Bees, and the Afhes of Southernwood, the Juice of a white 
 Lilly Root, Oil of Sweet Almonds, each 1 Dram, and 6 
 Drams of pure Musk ; and, according to Art, make an 
 Ointment of thefe; and the Day before the full Moon, 
 
 {have 
 
Receipts in Surgery, &c. 85 
 
 fhave the Place, and anoint it every Day with this Oint¬ 
 ment. It will caufe Hair to grow where you will have it. 
 Oil of Sweet Almonds, or Spirit of Vinegar, is very good 
 to rub the Head with, if the Hair grows thin. 
 
 A good Sort of Gafcoign Powder for Fevers, Small-Pox, 
 
 or Surfeits. 
 
 Take prepar’d Crabs-eyes, Red Coral, White Amber 
 very finely powder’d, of each half an Ounce, burnt Harts¬ 
 horn half an Ounce, x Ounce of Pearls very finely pow¬ 
 der’d, x Ounce of Oriental Bezoar, of the black Tops of 
 Crabs-claws finely powder’d 4 Ounces ; grind all thefe on 
 a Marble Stone, till they caft a greenilh Colourthen 
 make it into Balls with Jelly made of Englifo Vipers 
 Skin, which may be made, and will jelly like Harts-horn. 
 
 A Powder that has refored Sight when almof lof. 
 
 Take of Betony, Celandine, Saxifrage, Eye-bright, 
 Penny-royal and Levifticum, of each 1 Handful, of An- 
 nifeeds and Cinnamon, of each half an Ounce: take alfo 
 of Grains of Paradife, Ginger, Hyfop, Parlley, Origany, 
 Ofier of the Mountain, of each 1 Dram ; Galengal and 
 Sugar of each one Ounce: Make all into a fine Powder, 
 and eat of it every Day with your Meat fuch a Quantity 
 as you ufed to eat of Salt, and inftead of Salt; Ofier you 
 mull have at the Phyfick Garden. 
 
 A Plaifer to cure Corns. 
 
 Take 1 Ounce of yellow Bees-wax, half an Ounce of 
 Verdigreafe finely powder’d, the Caput Mortuum of a 
 Man’s Scull a Dram ; incorporate them well by boiling 
 them a little, and make a Plaifter. 
 
 Dr. Hall’r Plaifer for an Ague. 
 
 Take 1 Penny-worth of black Soap, 1 Penny-worth of 
 Gun : Powder, 1 Ounce of Tobacco Snuff and a Glafs of 
 Brandy ; mix thefe in a Mortar very well together, fpread 
 Plaifiers on Leather for the Wrifis, and lay them on an 
 Hour before you expeft the Fit. 
 
 A frengthening Plaifer for the Back. 
 
 Take half a Pint of Oil of Roles, 4 Ounces of white 
 Lead finely powder’d ; firff put the Oil over the Fire, and 
 
 when 
 
86 *the Complete Family-Piece. 
 
 when ’tis a little warm, put into it the white Lead, and a 
 Quarter of a Pound of Bees-wax cut very thin ; keep it 
 continually ftirring till it is thoroughly incorporated, and 
 looks blackilh ; then take it off the Fire, and as it cools 
 put in a Dram of Camphire ; of white Saunders and 
 Myrrh powder’d, of each two Drams ; of fine Bole and 
 Terra Jigillata , of each one Dram : Continue ftirring it 
 till it is quite cold, make it into Rolls, and ufe it as you 
 have Occaiion ; for any Weaknefs, Wafting, or Pain in 
 the Kidnies, it is of Angular Ufe. 
 
 A Plaijler for the Feet in a Fever. 
 
 Take of Briony Roots i Pound, Tops of Rue a Hand¬ 
 ful, black Soap 4 Ounces, and Bay Salt 2 Ounces; beat 
 all thefe in a Mafh, and out of this fpread on a Cloth for 
 both Feet, apply it warm, and few Cloths over them, and 
 let them lie twelve Hours; if there be Occafion, renew them 
 three times. 
 
 An excellent Plaijler, which being apply d to the Nape of 
 the Neck, prevents the Rheum from falling on the Eyes, 
 or any Part of the Head. 
 
 Take of Gum Tragacanth, Maftich, Olibanum and 
 Bole Armoniac, of each 3 Drams ; Myrtle Seeds and 
 Pomegranate Flowers, of each a Dram ; Gum Elyrai 3 
 Drams, Burgundy Pitch half a Pound, Venice Turpentine 
 half an Ounce; melt the Burgundy Pitch and the Gum 
 Elymi together, then put in the other Things being pow¬ 
 der’d, and laft of all the Turpentine ; ftir them well to¬ 
 gether, and make into Rolls j apply upon a Piece of 
 Sheep’s Leather to the Nape of the Neck. 
 
 A Powder for Convulfion Fits. 
 
 Take a Dram and half of Angle Piony-feed, of Mifle- 
 toe of the Oak 1 Dram, Pearl, white Amber, and Coral, 
 all ftnely powder’d, of each half a Dram, Bezoar 2 Drams, 
 and 5 Leaves of Gold; make all thefe up in a Ane Powder, 
 and give it in a Spoonful of black-Cherry-water, or if you 
 pleafe Hyfterical-water. You may give to a Child new 
 born, to prevent Fits, as much as will lie on a Three¬ 
 pence, and likewife at each Change of the Moon ; and to 
 older People as much as they have Strength and Occafion* 
 
 A Plaifer 
 
Receipts in Surgery, &c. 
 
 A Platjlerfor an Ague. 
 
 Take right Venice Turpentine, and mix with it the 
 Powder of white Hellebore Roots, till ’tis ftiff enough to 
 fpread on Leather. It mud be laid all over the Wrift and 
 over the Ball of the Thumb fix Hours before the Fit 
 cornea. 
 
 A Remedy for Corns. 
 
 Take Ammoniacum drained, Emplafirum Diapalma , 
 of each an Ounce, Arcanum Corallinum half an Ounce, 
 white Precipitate 2 Drams : Mix them well together, and 
 apply it only over the Corn, being firft cut as clofe as it 
 conveniently can be. , 
 
 An often trfd Remedy for Corns. 
 
 Take the Juice of Houfleek, and mix it up with about 
 equal Parts of the thick Barm or Yell that Hicks to the 
 Barrel, or to the Clay that Hops it. Of thefe make a kind 
 of Plailler, which being kept upon the Toe for a while, 
 and then, if need be, renew’d, will make the Corn very 
 foft, and eafy to be drawn out and extirpated. 
 
 To nxiajb Gloves. 
 
 Take the Yolk of an Egg and beat it, and egg the 
 Gloves all over, and lay them on a Table, and with a 
 hard Brulh and Water rub them clean ; then rinfe them 
 clean, and fcrape white Lead in Water pretty thick, and 
 dip the Gloves in ; let them dry, and as they begin to dry, 
 dretch and rub them till they be limber, dry and fmooth ; 
 then gum them with Gum Dragon deeped in fweet Water, 
 and let them dry on a Marble Stone. If you colour them, 
 fcrape fome of the following Colours among the white 
 Lead; the dark Colour is Umber; for Brick Colour, red 
 Lead ; for a Jedamy, yellow Oker; for Copper Colour, 
 red Oker ; and for Lemon Colour, Turmerick. 
 
 Fade for Hands. 
 
 Blanch and beat a Pound of bitter Almonds, and in the 
 beating put in two handfuls of Honed Raifins, and beat 
 them together till they are very fine ; then take 3 or 4 
 Spoonfuls of Sack or Brandy, as much Ox-Gall, 3 or 
 4 Spoonfuls of brown Sugar, the Yolks of 3 Eggs ; beat 
 it well together, fet it over the Fire, and give it two or 
 
 three 
 
88 The Complete Family-Piece. 
 
 three Boils ; when it is almoft cold mix it with the Al¬ 
 monds, put it in Gallipots; the next Day cover it clofe, 
 and keep it cool, and it will be good 5 or 6 Months. 
 
 To make Pomatum. 
 
 Take almofl a Dram of white Wax, two Drams of 
 Sperma-Cete, one Ounce of Oil of bitter Almonds; dice 
 your Wax very thin, and put it in a Gallipot, and put 
 the Pot in a Skillet of boiling Water ; when the Wax is 
 melted, put in your Sperma-Cete, and juddir it together ; 
 then put in the Oil of Almonds; after that take it off the 
 Fire, and out of the Skillet, and dir it till it is cold with 
 a Bone Knife; then beat it up in Rofe-water till it is 
 white ; keep it in Water, and change the Water once a 
 Day. 
 
 Balfams > Confsrves , and Syrups. 
 
 To make a firnple but excellent Balfam to flench the Blood 
 of frefh Wounds newly made , and to heal them fpeedily. 
 Take good Venice Turpentine, and in a Limbeck, or. 
 fome other convenient VefTel, didil off a good Part of it 
 with a very moderate Fire, till there remains a thick Sub- 
 ftance, yet not like Colophony, but of a liquid and bal- 
 famick Confidence. What you have diddl'd off fet afide 
 for other Ufes,. for the remaining Subftance is what we 
 now feek for, and is to be apply’d as a Balfam both per fe, 
 and with Piagets and other Helps. 
 
 Balfam of Tolu. 
 
 Take an Ounce of Balfam of Tolu, the newefl you can 
 get, and put it into a Quart of Spring-Water, and boil it 
 to a Pint; then pour it on a Quart of Wood Strawberries 
 that are full ripe ; let it Hand cover’d till it be cold ; mafh 
 the Strawberries while it is warm ; drain it, and put to it 
 a Pound and half of double refined Sugar. Let it dand 
 one Day, then, boil it up to a thick Syrup in Bell-Metal 
 or Silver. I his is an excellent Remedy for Coughs and 
 Shortnefs of Breath in Children. 
 
 A Water 
 
Balfams , Conferees, and Syrups. 89 
 
 A Water to take after taking Balfam of Tolu. 
 
 Take a Pint of Whites of Eggs beaten to a Froth, 
 
 5 Nutmegs bruifed, two handfuls of dry’d Spear-Mint, 
 2 handfuls of unfet Hyffop; add to thefe a Gallon cf new 
 Milk, and diftil it off in a cold Still ; you may draw off 
 about 3 Pints. Take 6 Spoonfuls of this Water at a Time 
 with Sugar-candy in it. 
 
 7 o make LucatellusV Balfam to take inwardly. 
 
 Take a Quart of the pureft Oil, and half a Pound of 
 yellow Bees-wax, four Ounces of Venice Turpentine, fix 
 Ounces of liquid Storax, two Ounces of Oil Hipericon, 
 two Ounces of natural Balfam, red Rofe-water half a Pint, 
 and as much Plantane-water, red Sanders fix Penny¬ 
 worth, Dragon’s Blood fix Penny-worth, Mummy fix 
 Penny-worth, and of Rofemary and Bays, of each half 
 a Handful, and Sweet-marjoram half a Handful ; put the 
 Herbs, the Dragon’s Blood, the Wax, and Mummy, 
 into a Pipkin ; then put the Oil, the Turpentine, the Oil 
 Hipericon, the Storax, the Rofe-water, the Plantane- 
 water, and a Quart of Spring-water, and if you pleafe, 
 fome Irijh Slate, fome Balm of Gilead, and forne Sperma 
 Cete into another Pipkin ; fet both the Pipkins over a foft 
 Fire, and let them boil a quarter of an Hour ; then take 
 it off the Fire, and put in the natural Balfam and red 
 Sanders ; give them a Boil, and ftrain all in both Pipkins 
 together into an earthen Pan. Let it hand till ’tis cold, 
 then pour the Water from it and melt it again ; itir it off 
 the Fire till ’tis almofi: cold, then put it into Gallipots, 
 and cover it with Paper and Leather. 
 
 Tloe Yellow Balfam. 
 
 Take 8 Ounces of Burgundy Pitch, 3 Ounces and half 
 of yellow Bees-wax lliced, one Pound of Deer’s Suet, one 
 Ounce of Venice Turpentine beaten up in Plantane-water, 
 half a Pint of red Rofes, a quarter of a Pint of Vine¬ 
 gar of Red Rofes, 24 Cloves of Garlick, and of 
 Salt-petre dried before the Fire half the Quantity of a 
 Nutmeg ; bruife the Garlick in a Stone Mortar, and fet 
 the Oil, Vinegar, and Garlick, in an earthen Pipkin 
 over the Fire ; let it boil gently half an Hour ; then put 
 in the Pitch and Wax, and when that is melted, put in the 
 Suet, and one Ounce of Palm Oil; then let it boil a quar¬ 
 ter 
 
9P The Complete Family-Piece. 
 
 ter of an Hour longer ; then take it off the Fire, and put 
 in the Turpentine and Salt-petre ; fet it over the Fire 
 again for a little while ; then take it off, and let it hand 
 to cool, then pour it gently into your Gallipots ; be fure 
 you put in no Dregs; the Vinegar will fall to the Bottom; 
 tie the Gallipots dowp with Leather. ’Tis an excellent 
 Salve for fore Legs, Boils, Whitlows' fore Breafts, and 
 may fafely be ufed to draw Corruption out of any Sore ; 
 put a little of it on Lint, and put a Plaifter of the black 
 Salve ovet it. 
 
 To make Conferve of Hips. 
 
 Gather the Hips before they grow foft, cut off the 
 Heads and Stalks, flit them in halves, and take out all 
 the Seed and White that is in them very clean ; then put 
 them in an Earthen Pan, and ftir them every Day, elfe 
 they will grow mouldy ; let them ftand till they are foft 
 enough to rub through a coarfe Hair Sieve j as the Pulp 
 comes, take it off the Sieve; they are a dry Berry, and 
 will require pains to rub it through ; then add its Weight 
 in Sugar, and mix it well together without boiling ; keep 
 it in deep Gallipots for ufe. 
 
 A wry good Way to make Conlerve of Rofes. 
 
 Make a ftrong Infufion of red Rofes with red Rofe- 
 water, as much as you think will boil the Quantity you 
 intend to make ; then take the frefli Buds of Rofes, and 
 clip oft all the white and withered Leaves; and boil thefe 
 Buds in the infufed Liquor, as foft as may be, till they are 
 very tender, and as red as they were at firft ; then take 
 them out and weigh them, and put twice the Weight of 
 double-refined Sugar, and boil it again with the Sugar, 
 as fail as can be, till it jellies ; when you take it out, you 
 may add either Amber, Pearl, Coral, Gold, or Spirit of 
 Vitriol ; thefe laft Additions are as well made when ’tis 
 yfed, becaufe ’tis good for many Diftempers, and they 
 may be fuited to the Occafxon. 
 
 To make Sugar of Rofes. 
 
 Clip off all the Whites from the red Rofe Buds, and 
 dry the Red in the Sun ; and to one Ounce of that finely 
 powder’d, you mull have one Pound of Loaf-fugar; wet 
 the Sugar in Rofe-water ; (but if in the Seafon, Juice of 
 
 Rofes) 
 
Balfams , Conferees , Syrups. 91 
 
 Rofes) boil it to a Candy-height; then put in your Powder 
 ©f Rofes, and the Juice of Lemon; mix it well together j 
 then pour it on a Pye-plate, and cut it into Lozenges, or 
 what Form you pleafe. 
 
 Syrup of Cherries. 
 
 Take two Quarts of the Juice of Cherries, clarify it by 
 palling it through the {training Bag; put to it three Pounds 
 of Sugar, boil it to the pearled Degree ; when the Syrup 
 is cold, put it up in Vials, and keep it for Ufe. 
 
 To make Syrup of any Flower. 
 
 Clip your Flowers, and take their Weight in Sugar; 
 then take a high Gallipot, and put a Row of Flowers, 
 and a {trowing of Sugar, till the Pot is full; then put in 
 two or three Spoonfuls of the fame Syrup or ltill’d Water ; 
 tie a Cloth on the Top of the Pot, and put a "File on that, 
 and fet your Gallipot in a Kettle of Water over a gentle 
 Fire, and let it infule till the Strength is out of the Flowers, 
 which will be in four or five Hours; then ftrain it through 
 a Flannel, and when ’tis cold, bottle it up. 
 
 Syrup of Barberries. 
 
 Pick the Barberries from the Stalks, boil them to a 
 Pulp, ftrain it, then clarify the Juice, and boil it up to 
 a Syrup with an equal Quantity, or fomewhat more 
 of refined Sugar. 
 
 Syrup of Marfhmallows. 
 
 Take Marfhmallow Roots 4 Ounces, Grafs Roots, 
 Afparagus Roots, Liquorice, ftoned Raifins, of each half 
 an Ounce ; the Tops of Marlhmallows, Pellitory, Pim¬ 
 pernel, Saxifrage, Plantane, Maiden-Hair white and 
 black, of each an Handful; Red Silers one Ounce ; the 
 four Greater and four Lefier Cold Seeds, of each 3 Drams; 
 bruife all thefe, and boil them in three Quarts of Water 
 till it comes to two; then put to it 4 Pounds of White 
 Sugar till it comes to a Syrup. Put to every Pint the 
 White of an Egg to clarify it. 
 
 To make Syrup of Saffron. 
 
 Take a Pint of the bell: Canary, and as much Balm- 
 water, and half an Ounce of Englijh Saffron, open and 
 
 pull 
 
92 'The Complete Family-Piece. 
 
 pull the Saffron very well, and put it into the Liquor to 
 infufe ; let it Hand clofe cover’d (fo as to be hot, but not 
 boil) twelve Hours; then ftrain it out as hot as you can, 
 and add to it three Pounds of double-refined Sugar ; boil 
 it till it is well incorporated ; and when ’tis cold bottle 
 it, and take one Spoonful in a little Sack or fmall Cor¬ 
 dial, as Occafion fefves. 
 
 Syrup of Violets. 
 
 Beat a Pound of pickt Violets in a Mortar with a little 
 Water, juft enough to moiften them. In the mean time 
 boil four Pounds of Sugar till it be pearled, take it oft’the 
 Fire, and let the boiling ceafe; then put in the Violets, 
 mix all well together. Strain it into a Pan through a fine 
 Cloth, and when it is cold, put it into Bottles. 
 
 To keep Fruit in Syrup to candy. 
 
 If you candy Orange or Lemon Peels, yotl muft firft 
 rub them with Salt; then cut in what Fafhion you pleafe, 
 and keep them in Water two Days; then boil them ten¬ 
 der, fhifting the Water you boil them in two or there 
 Times ; you muft have a Syrup ready, a Pint of Water 
 to a Pound of Sugar; fcald your Peels in it till they look 
 dear. Fruit is done the fame Way, but not boil’d till you 
 put them in your Syrup; you muft heat your Syrup once 
 a Week, taking out your Fruit, and put them in again 
 while the Syrup is hot ; they will keep all the Year. 
 
 Syrup of Quinces. 
 
 Grate Quinces, pafs their Pulp through a Cloth to ex- 
 trad their Juice, fet the Juice in the Sun to fettle, or be¬ 
 fore the Fire, and by that means clarify it; and for every 
 eight Ounces of this Juice take two Pounds of Sugar, 
 boil’d to a blown Degree. If the putting in the Juice of 
 the Quinces ftiould check the boiling too much, give the 
 Syrup fome Boilings till it becomes pearled, then take it off 
 the lire, and when it is cold, put it up into Bottles. 
 
 To make Syrup of Orange-peel. 
 
 To every Pint of the Water in which the Orange-peels 
 were fteep’d, put a Pound of Sugar; boil it, and when it 
 has boil’d a little, fqueeze in fome Juice of Lemon, and 
 make it more or lefs lharp to your Tafte; filter the 
 
 Lemon 
 
Baljams , Lonferves , Syrups. 93 
 
 Lemon Juice thro’ Cap-paper; as it boils fcum it clear; 
 and when boil’d enough to keep, take it off the Fire, and 
 when cold bottle it. When your Orange-peels are dried 
 on one fide, turn the other, and fo do till they are crifp; 
 brufh the Sugar from them, then take a Cloth dipp’d in 
 warm Water, and wipe off all that remains of Sugar on 
 the Rind fide; then lay them on the Fire again, and in 
 an Hour they will be dry enough to put into your Boxes 
 to keep. 
 
 To candy any Sort of Fruit. 
 
 After you have preferred your Fruit, dip them fud- 
 denly into warm Water to take off the Syrup; then fift 
 on them double-refin’d Sugar till they look white; then 
 fet them on a Sieve in a warm-Oven, taking them out 
 to turn two or three times; let them not be cold till 
 they be dry, and they will look as clear as Diamonds. 
 So keep them dry. 
 
 Syrup of Currants. 
 
 Pafs the Juice of Currants through a llraining Bag, 
 mingle it with an equal Quantity of Sugar that has been 
 boil’d till it has almolt attained its cracked Quality, and 
 the Syrup will be compleated. 
 
 A mofi admirable Balfam for outward or inward Sores, 
 
 Fi Aula’s, Ulcers, Isfc. 
 
 Take an equal Quantity of Linfeed and Sallad Oil; 
 to 3 Pints of this pat one Pound of Chio Turpentine, 
 well walh’d in Red Rofe-water, half a Pound of Red 
 Sanders, half an Ounce of Maflick, half an Ounce of 
 Cochineal, half a Pound of good yellow Bees-wax, one 
 Pint of Spirit of Sack ; thefe mull fimmer over a flow 
 Fire, till all are incorporated; then keep it clofe llopt for 
 your Ufe. Half this Quantity will laft many Years. 
 
 1 
 
 To make the fo much admired Liquid Balfam. 
 
 Take Balfam of Peru i Ounce, Storax Calamita 2 
 Ounces, Benjamin impregnated with Sweet Almonds, 
 
 3 Ounces; Aloes Cicatrina, purefl Frankincenfe, Myrrh 
 the choiceA, Roots of Angelica, and Flowers of St. John's 
 Wort, of each half an Ounce; Spirits of Wine 1 Pint. 
 J-et your Drugs be well beat in a Mortar, and then put 
 
 them 
 
94 rfhe Complete Family-Piece. 
 
 them into a Quart Bottle; pour in the Spirits of Wine, 
 fhake it well together, and Itop it clofe; fet it in the Sun 
 all the Dog-Days; often fhake it, and take it in every 
 Night. At the End of the Dog-Days llrain it through 
 a fine Linnen Cloth, put it into fmall Bottles, and keep 
 it for Ufe. You may make it any other Time of the 
 Year, fetting your Bottle in the Chimney-Corner where a 
 conftant Fire is kept, and let it ftand io as to receive a 
 conftant moderate Heat all Day, but often fhake it: thus 
 let it ftand fix Weeks, and at the Expiration thereof 
 drain and bottle as above. Always apply it cold ; and 
 when you ufe any, take care to flop the Bottle immedi¬ 
 ately to prevent the Spirits evaporating. You may take 
 it internally in a fmall Glafs of Rum, Wine, or warm 
 Broth, taking a little of the fame you took it in after it 
 to wafh it down ; or drop it on Loaf-Sugar, and drink a 
 fmall Glafs of Rum or Wine after it. 
 
 The Ufe. 
 
 There is no Cut of Iron [if not mortal] but it will 
 cure in a little time, by applying with a Feather, Lint 
 or Inje&ion, (without Tent or Plaifter;) anoint a fine Lin¬ 
 nen Cloth with the fame, and lay it over the Wound, 
 and wet the Cloth with warm Red-wine when you take 
 it off, otherwife it will be apt to make the Wound bleed 
 afrefh. If you have dreffed a Wound with any other 
 Medicine, you mult firft wafh fuch Wound well with 
 warm Red-wine, and then anoint it with this Balfam, or 
 injeft it, and it will cure it, but not fo foon as if no other 
 Medicine had been before apply’d. 
 
 It is good in the following Diftcmpers: 
 
 Cholick, Spotted Fever, Loofenefs, Bloody Flux, Pain 
 :n the Stomach. Drop 15 Drops, or more, to 30, (ac¬ 
 cording to the Strength of the Patient) in a Glafs of Rum 
 or Wine, and take it: If it does not remove the Pain in 
 12 Minutes, take another Dofe, and that will do if it is 
 a Wind Cholick. 
 
 Hemorrhoids . Anoint them going to Bed. 
 
 Small Pox pitting. Anoint them as foon as they come 
 out, going to Bed. 
 
 Wound or Nail in a Horfe's Foot. Drop 3 or 4 Drops 
 into the Wound, and itop the Hoof with Dung. 
 
 Ulcers, 
 
Balfams, Conferees, and Syrups. 9 5 
 
 Ulcers, Cankers , Cancers, Swellings, Fijlula's in all 
 Parts, Corruptions : By Unftion. 
 
 Bites of Mad Dogs, or other venomous Beafls; By Un- 
 ftion ; and take every Morning and Evening a Dofe in¬ 
 wardly of 20 or 30 Drops, for three or four Days toge¬ 
 ther. 
 
 Burns or Scalds: Anoint them, and lay a clean Linnen 
 Cloth over. 
 
 A moft excellent B a If am for any Green Wound of what 
 Nature foever. 
 
 Take Oil of St. John's, Wort, and Venice Turpentine, 
 of each a like Quantity; fet them over the Fire in a 
 gentle Heat, half an Hour or lefs, that they may incor¬ 
 porate. Then put them up, and keep it for Ufe, as one 
 of the beft of Balfams. 
 
 An excellent Way of Wafhing to fave Soap, and 
 whiten Cloaths. 
 
 Take a Butter-tub, or one of that Size, and with a 
 Gimlet bore Holes in it about half-way ; then put int® 
 your Tub fome clean Straw, and over that about a Peck 
 of Wood-afhes; then fill it with cold Water, and fet it 
 into another Veffel to receive the Water as it runs out of 
 the Holes of the Tub: If ’tis two ftrong a Lye, add to 
 it fome warm Water, and then wafh your Linnen in it 
 flightly, foaping the Cloaths before you wafh them ; two 
 Pounds of Soap will go as far as fix Pounds, and make 
 the Cloaths whiter and cleaner, when you by Experience 
 have got the right Way. If ’tis too ftrong for the Hands, 
 make it weaker with Water. 
 
 To take Mildew out of Linnen. 
 
 Take Soap and rub it on very well ; then fcrape Chalk 
 very fine, and rub that in well, and lay it on the Grafs, 
 and as it dries wet it a little, and at once or twice doing 
 -it will come out. 
 
 THE 
 
 4 
 
; • / ■ , ' > *• -Vi -I'~ 
 
 f i l\; k ,• * • •• • >& •' ' T •' ^ fVU 
 
 .f!? J .1 •. A ••■• . / / . I 
 
 .41 ' 5 w'-vS hr ; r. ■ - v-*» -J^ia bill * f«i»c0> 
 
 . - ' 
 
 ' 
 
 , .. I ..... . v.v. i 
 
 ... ;o it! ! ) 
 
 v-.Y-.A* 
 
 ; 3 ’ v .I'XJIi) '.“ft*. ■ 
 
 • V 
 
 '.Js.l * .Yu vr 
 
 % . 
 
 V- K>\ VW'.'^ 
 
 
 
 
 i r tj r f 
 
 < : c 
 
 \r^ V' l'» : i 0 »)' 
 
 ” 
 
 Si. 1 • 
 
 . *t*> / w- A - •. [ 
 
 
 - % 
 
 • t 
 
 j ; # i> 
 
 
 JCOi 
 
 ... . . ' • .' jr 
 
 ’ - A i 
 
 Javr. s. - i •" r r V* \ - A;; ;r » ■>*. 
 
 • \ \ 
 
 .U . 1; .Aw 
 
 ■ 
 
 ’ 
 
 :i Ijr;; i»lca ii; • ; >ecfWlo 
 
 ■ 
 
 . 
 
 5 a: i. 1 . ;t r : "... •: ' 'i>> **>*«rt 
 
 , ' H '. . . 
 
 r. ••» • -? , 
 
 ; . • ' • . • ' jT 
 
 . 
 
 ■ 
 
 .■ 3 ii. .V ■ - 
 
 . 
 
 
 
 
 
( 97 ) 
 
 THE 
 
 Complete Family-Piece. 
 
 CHAP. II. 
 
 Containing a great Number of Receipts in Cook¬ 
 ery, Paftery, and Confedionary ; with a 
 complete Bill of Fare for every Month through¬ 
 out the Year , and injlruttions for placing the 
 Dijhes on a Table. 
 
 r 1 Craw/ifh Soop. 
 
 C Leanfe your Crawfiflh, and boil them in Water, Salt 
 and Spice; pull off their Feet and Tails, and fry 
 them : break the reft of them in a Stone Mortar, feafon 
 them with favoury Spice and an Onion, hard Eggs’ grated 
 Bread and Sweet Herbs boiled in ftrong Broth ; ftrain it 
 then put to it fcalded chopt Parfley and French Rolls, then 
 put them therein with a few dried Mufhrooms; garnilh 
 the Dilh with lliced Lemon, and the Feet and Tails of 
 the Crawfifh. A Lobfter Soop is done the fame Way. 
 
 A Lobfter or Crawfifh Soop, 
 
 Take Whiteings, Flounders, and Grigs, and put them 
 in a Gallon of Water, with Pepper, Salt, Cloves, Mace 
 a Bunch of Sweet Herbs, a little Onion, and boil then! 
 to pieces, and ftrain (hem out of the Liquor ; then take a 
 
 P k large 
 
*I'he Complete Family-Piece. 
 
 large Carp, and cut off the Fifh of one Side of it, and put 
 fome Eel to it, and make forced Meat of it, and lay it on 
 the Carp as before ; dredge grated Bread over it, and But¬ 
 ter a Difh well, and put it in an Oven and bake it ; then 
 take an Hundred of Crawfifh, brake all the Shells of the 
 Claws and Tail, and take out the Meat as whole as you 
 can ; then brake all the Shells fmall, and the Spawn of a 
 Lobfter, and put them to the Scop, and if you pleafe fome 
 Gravy ; then give them a boil together, and llrain the 
 Liquor out into another Saucepan, with the Tops of Fiench 
 Rolls dried and beat and fifted, and give it a boil up to 
 thicken ; then brewn fome Butter, and put in your Tails 
 and Claws of your Gawfifh, and fome of your forced 
 Meat made into Balls, and put your baked Carp into the 
 Middle of the Difh, and pour your Soop on boiling Hot, 
 tand your Lobfter or Crawfifh in it ; garnifh your Difh. 
 with Lemon and fealded Greens. 
 
 Melot Soop. 
 
 Take 1 Pound of Melot and fteep it one Hour in good 
 firong Broth ; then fet it on a gentle Fire to fimmer ; fea- 
 j'on with Salt and Mace, then put in z Pigeons and a 
 Quart of good Gravy; itove it two Hours, make a Rim 
 of Pafte round the Edges, and lay fome Melot ftoved 
 i*>und with fome Slices of French Bread. 
 
 A Faft-Day Soop. 
 
 Take Spinnage, Sorrel, Shervil and Lettuce, and chop 
 them a little ; then brown fome Butter, and put in your 
 Herbs, keep them ftirring that they do not burn ; then 
 have boiling Water over the Fire, and put to it a very 
 little Pepper, fome Salt, a whole Onion ftuck with Cloves, 
 and a French Roll cut in Slices and dried very hare, and 
 fome Piltachia Kernels blanched and fhred Fine, and let 
 all boil together, then beat up the Yolks of eight Eggs 
 with a little White Wine and the Juice of a Lemon, and 
 mix it with your Broth, and Toaft a whole French Roll, 
 and put in the Middle of your Difh, and pour your Soop> 
 over it ; garnifh your Difh with ten or twelve poached 
 Eggs and icalded Spinnage. 
 
 A I very good Peas Soop. 
 
 Put 3 or 4 Pound of lea* «oarfe Beef, with 3 Pints o£ 
 
 Peas, 
 
Receipts in Cookery, &c. 99 
 
 Pens, into 2 Gallons of Water ; let it boil till the Meat is 
 all to Rags *, and half an Hour before you ftrain it out, 
 put in 2 or 3 Anchovies ; then ftrain it from the Husks 
 and Meat, and put into the Saucepan as much as you want 
 for that Meal, with an Onion ftuck with Cloves, a Race 
 of Ginger brulfed, a little Faggot of Thyme, Savory, 
 and Pariley, and a little Pepper ; let it boil thus near half 
 an Hour : Stir in a Piece of Butter, and fry fome forc’d- 
 meat Balls, Bacon, and French Bread cut in Dice, with 
 Spinage boil d green, to put to it in the Difh. 
 
 To make Forc’d-Meat. 
 
 Take Part of a Leg of Mutton, Veal or Beef, and 
 pick off the Skins and Fat, and to every Pound of Meat 
 put two Pounds of Beef Suit; Hired them together very- 
 fine, then ' feafon it with Pepper, Salt, Cloves, Mace, 
 Nutmeg and Sage ; then put all into a Stone Mortar, and 
 to every two Pounds of Meat put half a Pint of Oyfters 
 and 6 Eggs well beaten, then mix them all together, and 
 beat it very well; then keep it in an Earthen Pot for your 
 Ufe ; put a little Flour on the Top, and when you roll 
 them up Flour your Hands. 
 
 J very good Soop or Pottage. 
 
 Take feveral Knuckles of Mutton, a Knuckle of Veaf, 
 a Shin of Beef, and put to thefe 12 Quarts of Water! 
 cover the Pot clofe, and fet it on the Fire; let it not boil 
 too faft ; feum it well, and let it Hand on the Fire twenty 
 four Hours; then ftrain it through a Colander, and when 
 ’tis cold take off the Fat, and fet it on tt e Fire again, 
 and feafon it with Salt, a few Cloves, Pepper, a Blade 
 of Mace, a Nutmeg quartered, a Bunch of Sweet Herbs, 
 and a Pint of Gravy; let all thefe boil up for half an 
 Hour, and then ftrain it ; put Spinage, Sorrel, green 
 1 ea§, Afparagus, or Artichoke Bottoms, according to 
 the Time of the Year ; then thicken it up with the Volks 
 of 3 or 4 Eggs; have in Readinefs fome Sheep’s Tongues, 
 Coxcombs, and Sweetbreads, fliced thin and fried, and 
 put them in, and fome Mulhrooras, and French Bread dri¬ 
 ed and cut into little Bits, fome forc’d-meat Balls, and 
 fome very thin Slices of Bacon ; make all thefe very hot, 
 and garnifh the Dilh with Colworts and Spinage Raided 
 green. 
 
 tv 2 To 
 
ioo tfhe Complete Family-Piece, 
 
 To make Peas "Pottage. 
 
 Take a Quart of White Peas, a Piece of Neck of 
 Beef, and 4 Quarts of fair Water, and boil them till they 
 areal! to Pieces, then drain them through a Colander, 
 then take a handful or two of Spinage, a Top or two 
 ,of young Coleworts, and a veiy fmall Leek; fhred the 
 Herbs a little, and put them into a Frying-pan or Stew- 
 pan, with three quarters-of a Pound of frefh Butter, but 
 the Butter mull be very hot before you put in your Herbs; 
 Jet them fry a little while, then puc in your Liquor, and 
 2 or 3 Anchovies with Salt and Pepper to your Tade, rub 
 a Sprig of Mint in fmall, and let all boil together till you 
 think it is thick enough ; then have in Readinefs feme 
 forced Meat, and make three or forefcore Balls about the 
 bignefs of large Peas, fry them brown, and put them in 
 the Dilh you ferve it in, and fry fome thin dices of Ba¬ 
 con, put fome in the Did', and fome on the Brim of the 
 Dilh, with fealded Spinage ; fry fome Toads after the 
 Balls, brown and hard, and brake them into the Dilh : 
 then pour your Pottage overall, and ferve to the Table. 
 
 Green Peas Soop. 
 
 Take half a Bufhel of the younged Peas, divide the 
 great from the fmall ; boil the fmalled in 2 Quarts of 
 Water, and the biged in 1 Quart; when they are well 
 boiled, bruife the biged, and when the thin is drained 
 from it, boil the thick in as much cold Water as will co¬ 
 ver it ; then rub away the Skins, and take a little Spi- 
 nage, Mint, Sorrel, Lettice and Pardey, and a good 
 Quantity of Marygolds ; walh, dired and boil thefe in half 
 a Pound of Butter, and drain the fmall Peas ; fave the 
 Water, and mingle all together, and a fpoonful of Pep¬ 
 per whole ; then melt a Quarter of a Pound of Butter, 
 'and fhake a little Flour into it, and let it boil; put the 
 Liquor to the Butter, and mingle all well together, and let 
 them boil up ; fo ferve it with dry’d Bread. 
 
 To make Afparagu* Soop. 
 
 Take twelve Pounds of lean Beef, cut in dices ; then 
 put a quarter of a Pound of Butter in a Stew-pan over 
 the Fire, and put your Beef in ; let it boil up quick till it 
 begins to brown ; then put in a Pint of brown Ale, and 
 
 * a 
 
Receipts ^Cookery, &c. ic i 
 
 a gallon of Water, and cover it clofe, and let it (lew 
 gently for an Hour and half; put in what Spice you like 
 in the ftewing, and (train out the Liquor, and fcum oft’ 
 all the Fat; then put in fome Vermicelly, and fome Sal- 
 lery wafh’d and cut fmall, half a hundred of Afparagus 
 cut fmall,- and Palates boiled tender and cut; put all thefe 
 in, and let them boil gently till tender. Juft as ’tis go¬ 
 ing up, fry a handful of Spinage in Butter, and throw 
 in a French Roll. 
 
 Sorrel Soop with Eggs. 
 
 Your Stock muft be made with a Knuckle of Veal and 
 a Neck of Mutton, well skim’d and clean ; put in a 
 Faggot of Herbs; feafon with Pepper, Salt, Cloves and 
 Mace, and when it is well boiled and tender, ftrain it off; 
 then let it fettle a little, and skim all the Fat off; then 
 take your Sorrel and chop it, but not fmall, and pafs it 
 in brown Butter; put in your Broth, and fome dices of 
 French Bread ; ftove in the Middle a Fowl, or a Piece 
 of a Neck of Mutton ; then garnifh your Difh with dices 
 of fry’d Bread and fome ftew’d Sorrel, and poach 6 Eggs, 
 and lay round the Difh, or in your Soop; foierve away hot. 
 
 To make Gravy Soop. 
 
 Take a Leg of Beef and a Piece of the Neck, and 
 boil it till you have all theGoodnefs out of it; then ftrain 
 it from the Meat; then take half a Pound of frefh Butter, 
 and put it in a Stewpan and brown it; then put in an 
 Onion ftuck with Cloves, fome Endive, Sellery, and Spi¬ 
 nage, and your ftrong Broth, and feafon it to your Palate 
 with Salt, Pepper, and Spices ; and let it boil together ; 
 and put in Chips 0/ French Bread dried by the Fire ; and 
 ferve it up with a French Roll toafted in the Middle. 
 
 Another Gravy Soop. 
 
 Take a Leg of Beef, and boil it down with fome Salt, 
 a bundle of Sweet Herbs, an Onion, a few Cloves, a bit 
 of Nutmeg, boil three Gallons of Water to one; then 
 take two or three Pounds of lean Beef cut in thin flices ; 
 then put in your Stewpan a Piece of Butter as big as an 
 Egg, and flour it, and let the Pan be hot, and fhake ic 
 till the Butter be brown ; then lay your Beef in your Pan 
 over a quick Fire, cover it clofe, give it a turn now and 
 
 E 3 then 
 
102 The Complete Family-Piece, 
 
 then, and ftrain in your ftrong Broth with an Anchovy ©r 
 two, a handful of Spinage and Endive boiled green, and 
 drained and fhred grofs ; then have Pallatfs ready boiled 
 and cut in Pieces, and Tcafts fryed and cut like Dice, and 
 forc’d-meat Ball fried : Take out the fried Beef, and put 
 all the reft together with a little Pepper, and let it boil a 
 quarter of an Hour, and ferve it up with an Knuckle of 
 Veal, ora Fowl boiled, in the Middle. 
 
 A good White Soap with poached Eggs. 
 
 Your Stock muft be with Veal and Chicken, then beat 
 half a Pound of Almonds in a Mortar very fine, with the 
 Breaft of a Fowl ; then put in fome White Broth, and 
 ftrain it oft ; then ftove it gently, and poach 8 Eggs and 
 lay in your Soop with a Trench Roll in the Middle, filled 
 with minc’d Chicken or Veal ; fo ferve it hot. 
 
 To make Tea Caudle. 
 
 Make a Quart of ftrong Green Tea, and pour it out 
 into a Skillet, and fet it over the Fire ; then beat the Yolks 
 of four Eggs, and mix with them a Pint of white Wine, 
 a grated Nutmeg, Sugar to your Tafte, and put altogether, 
 itir it over the Fire till ’tis very hot, then drink in China 
 Pifhds as Candle. 
 
 To make fine Plumb-Porridge. 
 
 Take a Leg and Shin of Beef to io Gallons of Water, 
 boil it very tender, and when the Broth is ftrong, ftrain it 
 out, wipe the Pot, and put in the Broth again ; flice 6 
 Penny Loaves thin, cutting off the Top and Bottom; put 
 fome of the Liquor to r, cover it up, and let it ftand a 
 Quarter of an Hour, and then put it in*your Pot, let it 
 boil a Quarter of an Hour, then put in 5 Pounds of Cur¬ 
 rants ; let them boil a little, and put in 5 Pounds of Ra- 
 fins, and 2 Pounds of Prunes, and let them boil till they 
 fwell ; then put in 3 Quarters of an Ounce of Mace, half 
 an Ounce of Cloves, 2 Nutmegs, all of them beat fine 
 and mix it with a little Liquor cold, and put them in a 
 very little while, and take off the Pot, and put in 3 Pounds 
 of Sugar, a little Salt, a Quart of Sack, and a Quart 
 of Claret, the Juice of 2 or 3 Lemons ; you may thicken 
 with Sagoe inltead of Bread, if you pleafe ; pour them 
 into earthen Pans, and keep them for Ufe. 
 
Receipts in Cooke RY> t£c. 103 
 
 • , * 
 
 To keep Green Peas*// Chriftmas. 
 
 Shell what quantity you pleafe of young Peas ; put them 
 in the Pot when the Water boils ; let them have four or 
 five Walrps ; then firil pour them into a Colander, and 
 then fpread a Cloth upon the Table, and put them on that, 
 and dry them well in it : Have Bottles ready dry’d,. and 
 fill them to the Necks, and pour over them melted Mut¬ 
 ton-fat, and cork them down very clofe, that no Air come 
 to them : Set them in your Cellar, and when you ufe them, 
 put them into boiling Water, with a fpoonful of fine S«- 
 gar, and a good piece of Butter ; and when they are 
 enough, drain and Butter them. 
 
 To Dry and Salt a Ham of Bacon. 
 
 Take Englljh Bay-fait, and put it in a Veflel of Water 
 fuitable to the Quantity of Hams you do; make your 
 Pickle ftrong enough to bear an Egg with your Bay-falt 
 then boil and feum it very well; then let the Pickle be 
 thoroughly cold, and put into it fo much Red Saunders as 
 will make it of the Colour of Claret; then let your Pickle' 
 ftand three Days before you put your Hams into it. The 
 Hams muft lye in the Pickle three Weeks; then carefully 
 dry them where Wood is burnt. 
 
 m 
 
 To Dry Tongues. 
 
 Take to every two Ounces of Salt Petre a pint of Petre 
 Salt, and rub it well, after it is finely beaten, over your 
 Tongue, and then beat a Pint of Bay-falt, and rub that 
 ©n over it; and when it has lain 9 or 10 Days, hang it in 
 Weok Smoak to dry. Do a Hog’s Head this Way. For 
 a Ham of Pork or Mutton have a Quart of Bay-falt, half 
 a Pound of Petre Salt, a Quarter of a Pound of Salt Pe¬ 
 tre, a Quarter of a Pound of brown Sugar, all beaten ve¬ 
 ry fine, mixed together and rubbed well over it, let it lie a 
 Fortnight; turn it often,, and then hang it up a Day to 
 drain, and dry it.in Wood Smoke. 
 
 To Salt Hams or Tongues. 
 
 Take 3 or 4 Gallons of Water, put to it 4 Pounds of 
 Bay Salt, 4 Pounds of White Salt, a Pound of Petre Salt, 
 a Quarter of a Pound of Salt Petre, 2 Ounces of Prunella 
 Salt, and a Pound of brown -.Sugar, .let it boil a Quarter o 
 
 E. 4.. an 
 
104 ^e Complete Family-Piece. 
 
 an Hfiur, fcum it well; and when it is cold fever it- from 
 the Bottom into the VelTel you keep it in. 
 
 Let Hams lie in this Pickle 4 or 5 Weeks. 
 
 A Clod of Dutch Beef as long. 
 
 Tongues a Fortnight. 
 
 Collard Beef 8 or 10 Days. 
 
 Dry them in a Stove, or with Wood in a Chimney. 
 
 To dry Mutton to cut out in Shivers as Dutch Beef. 
 
 Take a middling Leg of Mutton, then take half a 
 Pound of brown Sugar, and rub it hard all over your Mut¬ 
 ton, and let it lie 24 Hours ; then take an Ounce and half 
 of Salt Petre, and mix it with a Pound of common Salt, 
 and rub that all over the Mutton every other Day till ’tis all 
 on, and let it lie 9 Days longer, keep the Place free from 
 Brine, then hang it up to dry 3 Days, then Smoke it in a 
 Chimney where Wood is burnt; the Fire muft not be too 
 hot; a Fortnight will dry it : Boil it like other Hams, 
 and when ’tis cold cut it out in Shivers like Dutch Beef. 
 
 To dry a Leg of Mutton like Pork. 
 
 Take a large Leg of Mutton, and beat it down Flat- 
 tifh with a Cleaver to make it like Wefphalia Ham ; 
 then take Six Pennyworth of Salt Petre, and beat it fine, 
 and rab it all over your Mutton, and let it lie all Night, 
 then make a Pickle with Bay Salt aad Pump Water flrong 
 enough to bear an Egg, and put your Mutton into it, and 
 let it lie 1 o Days, then take it out, and hang it in a Chim¬ 
 ney where Wood is burnt, till ’tis thorough dry, which it 
 will be in about 3 Weeks. Boil it with Hay, till ’tis very 
 tender ; do it in cool Weather, or it will not keep well; 
 
 To Stew Cod. 
 
 Cut your Cod in thin Slices, and lay them one by one 
 in the Bottom of a Dilh, put in a Pint of White Wine, 
 half a Pound of Butter, fome Oyfters and their Liquor, 
 2 or 3 Blades of Mace, a few Crumbs of Bread, fome 
 Pepper and Salt, and let it Stew till ’tis enough j garnifh 
 the Difh wi.h Lemon. 
 
 To make firong Broth to keep for JJfe. 
 
 Take 1 2 Quarts of Water, 2 Knuckles of Veal, a Leg 
 or 2 Shins of Beef, 2 Pair of Calf’s Feet, a Chicken, a 
 
 Rabbet, 
 
Receipts /^Cookery, &c. 105 
 
 Rabbet, 2 Onions, Cloves, Mace, Pepper, Salt, a Bunch 
 of Sweet Herbs ; cover it clofe, and let it boil till fix Quarts 
 are confumed ; drain it out, and keep it for Ufe. 
 
 To make an Oatmeal Sack Pojfet. 
 
 Take a Pint of Milk, and mix in it two Spoonfuls of 
 Flour of Oatmeal, and one of Sugar, put in a blade of 
 Mace, and let it boil till the Rawnels of the Oatmeal is 
 gone off: In the mean time have in readinefs three Spoon¬ 
 fuls of Sack, and three of Ale, and two of Sugar, fet 
 them over the Fire till fcalding hot; then put them to the 
 Milk, give one dir, and let it dand on the Fire a minute 
 or two, and pour it in your Bafon ; cover your Bafon 
 with a Pye-plate, and let it dand a little to fettle. 
 
 Gravy to keep for Ufe. 
 
 Take a Piece of coarfe Beef, cover it with Water; 
 when it has boil’d fome time, take out the Meat, beat it 
 very well, and cut it in Pieces to let out the Gravy ; then 
 put it in again, with a Bunch of Sweet Herbs, an Onion 
 duck with Cloves, a little Salt, and fome whole Pepper ; 
 let it dew, but not boil; when ’tis of a brown Colour, ’tis 
 enough; take it up, put it in an Earthen Pot, and let it 
 dand to cool; when ’tis cold fcum off the Fat; it will keep 
 a Week, unlefs the Weather be very hot. If for brown 
 Fricafy, put fome Butter in your Frying pan, and lhakein 
 a little Flour as it boils, and put in fome Gravy, with a 
 Glafs of Claret, and fhake up the Fricafy in it: If for a 
 White Fricafy, then melt your Butter in the Gravy, with 
 a little White Wine, a Spoonful or 2 of Cream, and the 
 Yolks of Eggs. 
 
 To make Catchup of Mufhrooms. 
 
 Take a Stewpan full of the large flat Mufhrooms, and 
 the Tips of thofe you wipe for Pickling ; fet it on a flow 
 Fire, with a Handful of Salt ; they will make a great 
 deal of Liquor, which you mud drain, and put to it a 
 Quarter of a Pound of Shallots, 2 Cloves of Gariick 
 fome Pepper, Ginger, Cloves, Mace and a Bay Leaf; 
 boil, and fcum it very well ; when ’tis quite cold, bottle 
 and dop it very clofe. 
 
 F S 
 
 1 
 
 Englifh 
 
106 ^The Complete Family-Piece. 
 
 Englifh Katchup. 
 
 Take a wide mouth’d Bottle, put therein a Pint of the 
 beft white Wine Vinegar ; then put in ioor 12 Cloves of 
 Elchalot, pealed and juft bruifed ; then take a Quarter of 
 a Pint of the bert Langoon white Wine ; boil it a little, 
 and put to it 12 or 14 Anchovies wafh’d and fhred, and 
 diflolve them in the Wine, and when cold, put them in the 
 Bottle; then take a Quarter of a Pint more of white 
 Wine, and put in it Mace, Ginger fliced, a few Cloves, 
 a Spoonful of whole Pepper juft bruifed ; let them boil all 
 a little ; when near cold, flice in almoft a whole Nutmeg, 
 and fome Lemon-peel, and likewife put in 2 or 3 Spoonfuls 
 of Horfe-radifh ; then ftop it c’ofe, and for a Week fhake 
 it once or twice a Day ; then ule it; ’tis good to put in¬ 
 to Fifh-fauce, or any favoury Dilh of Meat ; you may add 
 to it the clear Liquor that comes from Muflirooms. 
 
 To make a Florendine of Veal. 
 
 Take the Kidney of a Loin of Veal, Fat and all, and 
 mince it very fine ; then chop a few Herbs, and put to it, 
 and add a few Currants; feafon it with Cloves, Mace, 
 Nutmeg, and a little Salt; and put in fome Yolks of 
 Eggs, and a Handful of grated Bread, a Pippin or two 
 chopt, ome candied Lemon-peel minced fmall, fome Sack, 
 Sugar, and Orange-flower-water. Put a Sheet of PufF- 
 pafte at the Bottom of your Dilh ; put this in, cover it 
 with another ; clofe it up, and when ’tis baked, fcrape Su¬ 
 gar on it; and ferve it hot. 
 
 Fifh Sauce to kei^ the whole Tear. 
 
 Take 24 Anchovies, chop them Bones and all, put to 
 jo Shallots, a Handful of fcrap’d Plorfe-radiftt 4 Blades 
 of Mace, 1 Quart of Rhenifh Wine, or W'hite Wine, 1 Pint 
 of Water, 1 Lemon cut in Slices, half a Pint of Ancho¬ 
 vy Liquor, 1 Pint of Claret, 1 2 Cloves, 1 2 Pepper Corns j 
 boil them together till it comes to a Quart ; then ftrain 
 it oft' into a Bottle, and two Spoonfuls will be fufficient to 
 a Pound of melted Butter. 
 
 J pretty Sauce for Woodcock, or any Wild Fowl. 
 
 Take a Quarter of a Pint of Claret, and as much Wa¬ 
 ter, iome grated ^read, 2 or 3 Pleads of Rocambole, or 
 
 Shallot, 
 
Receipts in Co okerv, &c. 107 
 
 Shallow a little whole Pepper, Mace, and flic’d Nutmeg 
 and Salt; let this ftewveiy well over the Fire, then l eat 
 it up with Eutter, and put it under the Wild-fowl, which 
 being under roafted, will afford Gravy to mix with this- 
 Sauce. 
 
 Sauce for a- Woodcock. 
 
 Take a very little Claret, fome good Gravy, a Blade 
 of Mace, fome whole Pepper and Efchalot ; let thefeilew 
 a little, then thicken it up wi h Butter; roaft the Guts in 
 *he Woodcock, and let them run on Sippets, or a Toaft 
 of white Bread, and lay it under your Woodcock, and 
 pour the Sauce in the Difh. 
 
 To few Cucumbers. 
 
 Pare 12' Cucumbers, and flice them as for Eating, and 
 put them to drain, and then lay them in a coarie Cloth, 
 till they are dry; Flour them, and fry them brown in But¬ 
 ter ; then put to them fome Gravy, a little Claret, fome 
 Pepper, Cloves and Mace, 'and let them flew a little ; then, 
 roll a bit of Butter in Flour, and tofs them up; put them* 
 under Mutton or Lamb roafted. 
 
 To fry Cucumbers for Mutton Sauce. 
 
 You muft brown fome Butter in a Pan, and cut the Cu¬ 
 cumbers in thin Slices ; drain them from the Water, then 
 fling them into the Pan, and when they are fry’d brown, 
 put in a little Pepper and Salt, a bit of an Onion and 
 Gravy, and let them flew together, and fqueeze in fome 
 Juice of Lemon ; fhake them well, and put them under 
 your Mutton. 
 
 A Made Dfo. 
 
 Take half a Pound of Almonds, blanch and beatthem 
 very fine ; put to them a little Rofeor Orange-flower water 
 in the beating ; then take a Quart of fweet thick Cream, 
 and boil it with whole Cinnamon, and Mace, and quar¬ 
 tered Dates ; fweeten your Cream with Sugar to your 
 Tafte, and mix it with your Almonds, and Hint well toge¬ 
 ther, and ft rain it out through a Sieve. Let your Cream 
 cool, and thicken it with the Yolks of fix Eggs; then gar- 
 niQi the deep Difh, and lay Pafte at the Bottom, and then 
 put in fliced Artichoke-Bottoms, being fir ft boiled, and up¬ 
 on that a Layer of Marrow, fliced Citron, and candied 
 Orange ; fo do till your Difli is near full ; then pour in 
 
 your 
 
 / 
 
108 The Complete Family-Piece. 
 
 your Cream, fo bake it without a Lid ; when ’tis baked,, 
 fcrape Sugar on it, and ferve it up hot. Half an Horn: 
 will bake it. 
 
 A general Sauce for all Sorts of Fifh. 
 
 To boil your Fifh, take one Quart of white Wine, or 
 a Pint of white Wine Vinegar, 3 or 4 Quarts of Water, a 
 Bunch of Sweet Herbs, and a good Handful of Salt. 
 Let it boil a Quarter of an Hour before the Fifh be put 
 in; and to make Sauce, take a few Cloves and Mace, 
 Anchovies, and half a Pint of white Wine ; or you may 
 otherwife melt your Butter with a little Water and the 
 Juice of Lemon, with fome Nutmeg, Horfe-radifh, and 
 Lemon-peel, an Onion and 2 Drops of Spirit of Salt; 1 
 Pint of llew’d Oyflers, and a little whole Pepper among 
 the Butter : Let not the Onion or Horfe-radiih be put into, 
 the Difh of Fifh with the Sauce. 
 
 fo pot Salmon. 
 
 Scale and Chine yonr Salmon down the Back, and dry 
 it well, and cut it as near to the Shape of your Pot as you. 
 can ; 2 Nutmegs, near an Ounce of Cloves and Mace, 
 half an Ounce of white Pepper, about an Ounce of Salt 
 take out all the Bones, and cut off the Joil below the 
 Fins; cutoff the Tail; feafon the Scaley Side firft, and 
 lay that at the Bottom of the Pot ; then rub the Seafoning. 
 on the other Side ; cover it with a Difh, and let it Hand 
 all Night; it muft be put double, and the Scale Side Top 
 and Bottom ; put Butter on the Bottom and Top ; cover 
 the Pot with fome ftiff coarfe Pafte ; three Hours if it is a 
 large Fifh, if not two will bake it. When it comes out 
 of the Oven let it hand half an Hour ; then uncover it 
 and raile it up at one End that the Gravy may run out ; 
 then put a Trencher and a Weight on it, to prefs out the 
 Gravy ; melt the Butter that came from it, but let no Gra¬ 
 vy be in it ; let the Butter boil up, and add more Butter 
 to it, if their be Occafion fcum it, and fill the Pot with the 
 clear Butter ; when ’tis cold. Paper it up.. 
 
 fo Fricajy. a Pig. 
 
 Half roaft your Pig ; then take it up, and take off the 
 Coat, and pull the Meat in Stakes from the Bor.e c , and 
 jut it in a Stew pan, with feme ftrong Broth, fome white 
 
 Wine 
 
Receipts in Cookery, &c. 109 
 
 Wine, a little Vinegar, an Onion ftuck with Cloves, fome 
 Mace, a Bunch of Sweet Herbs, and fome Salt and Le¬ 
 mon-peel ; when ’tis almoft done, take out the Onion, 
 Herbs and Lemon-peel, and putin fome Mulhrooms, and 
 thicken it with Cream and Eggs. The Head mud be 
 roafted whole, and fet it in the Middle, and the Fricaly 
 round it. Garnifh with Lemon. 
 
 To keep Smelts in Jelley. 
 
 Take Smelts alive, if you can get them, chufe out the 
 firmed without Spawn ; fet them a boiling in a Gallon 
 of Water, a pint of white Wine Vinegar, two Handfuls 
 of Salt, and a Bunch, of Sweet Herbs, and Lemon-peel; 
 let them boil 3 or 4 Walms, and. take them up before they 
 break. The Jelley make thus : Take a Quart of the 
 Liquor, and a Quart of Vinegar, and a Quart of white 
 Wine, 1 Ounce of Ifing glafs, fome Cloves, Mace, flice 
 Ginger, whole Pepper, and Salt ; boil thefe over a gen¬ 
 tle Fire, till a third Part be confumed, and the Ifing-glafs 
 be melted ; then fet it by till almoft cold : Lay your Smelts 
 in a China Plate, one by one ; then pour it on your 
 Smelts; fet it in a cool Place ; it will Jelley by next Day. 
 
 To make a Pulpatoon of Pigeons. 
 
 Take Mulhrooms, Palates, Oyfters, Sweet Breads, and 
 fry them in Butter ; then put all thefe into a itrong Gravy, 
 give them a Heat over the Fire, and thicken up with an 
 Egg and a bit of Butter; then half road 6 or 8 Pigeons, 
 and lay them in a Cruft of forced Meat as follows : Scrape 
 a Pound of Veal, and 2 Pounds of Marrow, and beat it 
 together in a Stone Mortar, after ’tis fhred very fine ; then 
 feafon it with Salt, Pepper, Spice, and put in hard Eggs, 
 Anc’ ovies and Oyfters ; beat all together and make the Lid 
 and Sides of your Pye of it; Firft lay a thin C uft into your 
 Pattipan ; then put on your forc’d Meat; then lay an ex¬ 
 ceeding thin Cruft over them ; then put in your Pigeons and 
 other Ingredients, with a little Butter on the Top. Bake 
 it two Flours. 
 
 To make Salop. 
 
 Take a Quart of Water, and let it boil a Quarter of 
 an Hour ; then put in a Quarter of an Ounce of Salop fine¬ 
 ly Powdered, and let it boil half an Hour longer, ftirring 
 it all the while ; then feafon it with white Wine, and Juice 
 
H& 'The Complete Family-ftec& 
 
 of Lemons, and fweeren it to your Tafle ; drink it in Chi¬ 
 na Cups afe Chocolate ; tis a great Sweetner of the Blood. 
 
 Boil Sagoe till ’cis tender and jellies, a fpoonful and half 
 to a quart of Water ; then feafon it as you do your Salop, 
 and drink it in Chocdlate-Diihes ; or if you pleafe, leave 
 ©ut the Wine and Lemon, and put in a Pint of thick 
 Cream and a Hick-of Cinnamon, and thicken it up with* 
 * two or three Eggs; 
 
 To fcald Fruit for prefent Ufe. 
 
 Put your Fruit into boiling Water, as much as will al- 
 jnofl cover thent; fet them over a flow Fire, keep it in a 
 fcald till tender, turning the Fruit where the Water does 
 not cover; when tender, lay a Paper clofe on it; let it Hand 
 till cold ; to a Pound of Fruit’ put half a Pound of Sugar ;• 
 let it boil, but not fall, till it looks clear ; all Fruit done 
 whole but Pippins, and they in Halves, with Orange or 
 Lemon Peel and Juice of Lemon ; cut your Peel very, thin, 
 like Threads, and ftrew them on your Pippins. 
 
 To boil Garden-Things green. 
 
 You rnuft be fure the Water boils, when you put in your 
 Peas, Greens, French-beans, or Afparagus ; when they 
 are in, make it boil very fall again; you need not cover 
 them, but watch them, and may be aflur’d they are enough 
 when they begin to fink to the Bottom, provided they have 
 boil’d all thetime : Take them out as foon as they fink, 
 or they immediately change Colour. 
 
 Savoury Balls. 
 
 Scrape Part of a Leg of Veal or Lamb very fine, mince 
 as much Beef-fuet very fmall with a little lean Bacon, 
 Sweet Herbs, a Shallot or 2, and an Anchovy. Beat thele 
 in a Mortar till they are a fine Pafte, feafon it with Sa¬ 
 voury Spice, and make i.t up into little Balls. 
 
 Another Way. 
 
 Take Marrow, Bcef-fuit and the Flefh of Fowls the 
 fame Quantity ; 6 or 8 Oyfters, lean Bacon, Sweet Herbs 
 and Savoury Spices; pound it, and make it into little Balls. 
 
 Sorrel nvtth Eggs. 
 
 Your Sorrel mull be quick boil’d and well llrained ; then 
 
 poacH 
 
 l 
 
Receipts in Cooker r, &c. i r r 
 
 poach 3 Eggs foft, and 3 hard ; butter your Sorrel well, 
 fry fome Sippets, and lay three poach’d Eggs and three 
 whole hard Eggs betwixt, and ftick Sippets all over the 
 Top, and garnilh with dic’d Orange and curl’d Bacon or 
 Ham fry’d. 
 
 A Ericafy of Ox Palates. 
 
 Make the Gravy thus: ’Take 2 Pounds of Beef, cut it 
 in little Bits, and put it in a Sauce-pan, with a Quart of 
 Water, fome Salt, fome whole Pepper, an Onion, an 
 Ffchalot or two, 2 or 3 Anchovies, a Bit of Horfe-Ra- 
 difh, let all thefe dew till ’tis a ftrong Gravy ; then drain 
 it out, and fet it by ; then have 1 o or 1 2 Ox-Palates, boil 
 (hem ti'l they are tender, and peel them, and cut them in 
 fquare Pieces ; then fley and draw 2 or 3 Chickens, and 
 cut them between every Joint, and feafon them with a lit¬ 
 tle Nutmeg, Salt, and Ihred Thyme, and put them in a 
 Pan, and fry them with Butter; when they are half fried, 
 then put in half your Gravy, and all your Palates, and let 
 them d w together, and put the red of your Gravy into a 
 Sauce-pan, and when it boils, thicken it up with the Yolks 
 of 3 or 4 Eggs beaten with a Glafs of white Wine and a 
 Piece of Butter, and 3 or 4 Spoonfuls of thick Cream ; 
 then pour all into your Pan, fhake it well together, and difh 
 it up. Garnilh with Pickled Grapes. 
 
 A Fricafy of Eggs. 
 
 Boil your Eggs hard, and take out a good many of 
 the Yolks whole, then cut the red in Quarters, Yolks and 
 Whites together. Set on fome Gravy, with a little Ihred 
 Thyme and Parfley in it ; give it a Boil or two, then put 
 in your Eggs, with a little grated Nutmeg ; lhake it up 
 with a Bit of Butter, till it be as thick as another Frica¬ 
 fy ; then fry Artichoke Bottoms in thin Slices, and ferve 
 it up. Garnilh with Eggs Ihred fmall. 
 
 To snake Flummery Caudle. 
 
 Take a Pint of line Oat-meal, and put to it two Quarts 
 of fair Water ; let it dand all Night, in the Morning dir 
 it, and drain it into a Skillet, with 3 or 4 blades of Mace 
 and a Nutmeg quartered : fet it on the Fire, and keep it 
 dirring, and let it boil a quarter of an Hour ; if it is too 
 thick, put in more Water, and let it boil longer ; then add 
 a Pint of Rhenilh or white Wine j three Spoonfuls of 
 
 Orange- 
 
112 The Complete Family-Piece. 
 
 Orange-flower-water, the Juice of two Lemons and one 
 Orange, a bit of Butter, and as much fine Sugar as will 
 fweeten it; let all thefe have a walm, and thicken it wfth 
 the Yolks of 2 or 3 Eggs. Drink it hot for a Break fa'll-. 
 
 A Sack Pojfet without Eggs. 
 
 Take a Quart of Cream or new Milk, and grate 3 
 Naples Biskets in it, and let them boil in the Cream ; 
 grate fome Nutmeg in it, and fweeten it to your Tafle ; 
 let it Hand a little to cool, and then put half a Pint of 
 Sack a little warm in your Bafon, and pour your Cream 
 to it, holding it up high in the Pouring; let it hand a 
 little, and ferve it. „ 
 
 To make white Leach. 
 
 Take half a Pound of Almonds, blanch and beat them 
 with Rofe-water and a little Milk; then drain it out, and 
 put to it a Piece of Ifinglafs, and let it boil on a Chafing- 
 difh of Coals half an Hour; then drain it into a Bafon 
 and fweeten it, and put a grain of Musk in it, and let 
 it boil a little longer, and put to it 2 or 3 Drops of Oil of" 
 Mace or Cinamon, and keep it till ’tis cold ; Eat it with 
 Wine or Cream. 
 
 Spinage with Eggs. 
 
 Boil your Spinage well and green, and fqueeze it dry, 
 and chop it fine; then put in fome good Gravy and melt¬ 
 ed Butter, with a little Cream, Pepper, Salt, and Nut¬ 
 meg ; then poach 6 Eggs and lay over your Spinage, fry 
 fome Sippets in Butter, and dick all round the Sides ; 
 fqueeze one Orange, fo ferve it hot. 
 
 To make white Wine Cream. 
 
 Take a Quart of Cream, fet it on the Fire, and Air it 
 till ’tis Blood warm ; then boil a Pint of white Wine with 
 Sugar till it is a Syrup: So mingle the Wine and Cream 
 together ; put it in a China Bafon, and when ’tis cold 
 ferve it up. 
 
 To make Skuets. 
 
 Take fine long and flender Skewers ; then cut Veal 
 Sweet Breads into Pieces like Dice, and fome fine Bacon 
 into thin fquare Bits ; fo feafon them with forc’d Meat, 
 and then fpit them on the Skewers, a Bit of Sweet Bread, 
 and a Bit of Bacon, till all is on ; roaft them, and lay 
 them round a Frigafy of Sheeps Tongues. A 
 
Receipts ^Cookery, &c. ii$ 
 
 A brown Fricajy. 
 
 Take Lamb or Rabbet cut into (mail Pieces; grate on 
 it a little Nutmeg or Lemon-peel, fry it quick and brown 
 with Butter, then have fome krong Broth, in which put 
 your Morels and Mufhrooms, a few Cockfcombs boil’d 
 tender, and Artichoke Bottoms, a little Walnut Liquor, 
 and a Bay Leaf; then roll a Bit of Butter in Flour, 
 fhake it well, and ferve it up. You may fqueeze an 
 Orange or Lemon over it. 
 
 A fine Side Dijb. 
 
 Take Veal, Chicken or Rabbet, with as mnch Marrow 
 or Beef Suet, as Meat, with a little Thyme, Lemon- 
 peel, Marjoram, two Anchovies wafhed and boned ; a 
 little Pepper, Salt, Mace, and Cloves; bruife the Yolks 
 of hard Eggs, fome Oyfters or Mulhrooms; mix all thefe 
 together, and chop them, and beat them in a Mortar ve¬ 
 ry fine ; then fpread the Caul of a Break of Veal on a 
 Table, and lay a layer of this and a layer of middling 
 Bacon, cut in thin fmall Pieces, and roll it up hard in the 
 Caul; roaft or bake it as you like. Cut it into thin Slices, 
 and lay it in your Difh, with a rich Gravy Sauce. 
 
 To make a Jelly Po/fiet. 
 
 Take 20 Eggs, leave out half the Whites and beat 
 them very well; put them into the Bafon you ferve it in, 
 wrhnear a Pint of Sack and a little ftrong Ale; fweeten 
 it to your Take, and fet it over a Charcoal Fire, keep it 
 kirring all the while; then have in Readinefs a Quart of 
 Milk or Cream boiled with a little Nutmeg and Cinamon, 
 and when your Sack and Eggs is hot enough to fcald your 
 Lips, put the Milk to it boiling hot; then take it off the 
 Fire and cover it up half an Hour; krew Sugar on the 
 Brim of the Difh, and ferve it to the Table. 
 
 Endive Regoo'd. 
 
 Take 6 Heads of Endive and tie them clofe, and fat 
 them firk off; then take the white Part and tie it up clofe j 
 thicken fome good Gravy, and put in your Endive, and 
 hove it gently and tender ; then fqueeze in a Lemon, 
 and ferve away hot: You may put it under fome Fowls. 
 
 4 
 
1 14 • The Complete Family-Piece, 
 
 A Leg of Mutton A-la-Daube. 
 
 Lard your Meat with Bacon through, but flant-way ; 
 half roaft it; take it off the Spit, and put it ih a fmall 
 Pot as will boil it; two Quarts of ftrong Broth, a Pint of 
 white Wine, fome Vinegar, whole Spice, Bay-leaves, 
 green Onions, Savoury, Sweet-marjoram j when ’tis ftew’d 
 enough, make Sauce of fome of the Liquor, Mufhrooms, 
 Lemon cut like Dice, 2 or 3 Anchovies, thicken it with 
 browned Butter. Garnilh with Lemon. 
 
 A Ragoo of Oyiters. 
 
 Put into your Stew-pan a Quarter of a Pound of Butter j 
 let it boil: then take a Quart of Oyfters, drain them 
 from their Liquor, and put them to the Butter; let them 
 flew with a Bit of Efchalot fhred very fine, and fome gra¬ 
 ted Nutmeg, and a little Salt; then beat the Yolks of 3 
 or 4 Eggs, with the Oyfter Liquor, and half a Pound 
 of Butter, and lhake all very well together till ’tis thick, 
 and ferve it up with Sippets, and garnilh with diced Le¬ 
 mon. 
 
 A Sack Poffet without Cream or Eggs. 
 
 Take half a Pound of Jordan Almonds, lay them all 
 Night in Water, blanch and beat them in a Stone-Mor¬ 
 tar very fine, with a Pint of Orange flower-water, or fair 
 Water, a quart and half of Sugar, a two-penny Loaf 
 of Bread grated : So let it boil tiil ’tis thick, continually 
 ftirring it, then warm half a Pint of Sack, and pit to it* 
 ftir it well together, and put a little Nutmeg and Cina- 
 mon in it. 
 
 Good Sauce for boil’d Rabbets, inflead of Onions. 
 
 Boil the Livers and fhred them very fmall, as alfo 2 
 Eggs not boil’d too hard, a large Spoonful of grated white 
 Bread; have ready fome ftrong Broth of Beef and Sweet 
 Herbs ; to a little of that add 2 Spoonfuls of white 
 Wine, and 1 of Vinegar, a little Salt, and fome Butter 
 ftir all in, and take Care the Butter do not oil ; fhred your 
 Eggs very fmall. 
 
 7 b mumble Rabbets and Chickens. 
 
 Put into the Bellies of your Rabbets, or Chickens fome 
 Parfley, an Onion, and the Liver ; fet it over the Fire m 
 a Stew-pan with as much W^ter. as will cover them, with 
 
 a. 
 
Receipts wCookery, &c. iij; 
 
 a little Salt ; when they are half boiled take them out, 
 and fhred the Parlley, Liver, and Onion, and tear the 
 Flefh from the Bones of the Rabbets in fmall Stakes, and 
 put it into the Stew-pan again with a very little of the Li- 
 
 ? [uor it was boiled in. and a Pint of white Wine, and 
 ome Gravy, and half a Pound or more of Butter, and 
 fome grated Nutmeg ; when ’tis enough, fhake in a 
 little Flour, and thicken it up with Butter ; ferve it on 
 Sippets. 
 
 To make a Pojfet <witb Ale : King William’* Pojfet. . 
 Take a Quart of Cream, and mix it with a Pint or- 
 Ale, then beat the Yolks of ten Eggs, and the Whites 
 of four; when they are all well beaten, put them to the 
 Cream and Ale, fweeten it to your Take, and dice fome 
 Nutmeg in it: fet it over the Fire, and keep it ftirring all 
 the while, and when ’tis thick, and before it boils, take 
 it off, and pour it into the Bafon you ferve it in to the 
 Table. 
 
 Cabbage forc'd whole. 
 
 You mull parboil a large white Cabbage, then take ft 
 out and cool it ; when it is cold, cut out the Heart of it 
 as big as your Fill, and fill it up with good Force-meat 
 made of Sweetbreads, Marrow, Eggs, Crums of Bread, 
 Pepper, Salt, and Nutmeg, Thyme and Parfley ; make, 
 it up altogether, and force your Cabbage j Hove it well 
 in good’Gravy one Hour, and fend it whole to Table ; 
 thicken your Sauce and pour all over, and gamifh with 
 Slices of Ham or Bacon broil’d. 
 
 A Fricafy of Great Plaice or Flounders. 
 
 Run your Knife all along upon the Bone on the Back- 
 fide of your Plaice, then raife the Flefh on both Sides 
 from the Head to the Tail, and take out the Bone clear 
 then cut your Plaice in fix Collops, dry it very well from 
 the Water, fprinkle it with Salt, and Flour it well, and 
 fry it in a very hot Pan of Beef-dripping, fo that it may 
 be crifp ; take it out of the Pan and keep it warm before 
 the Fire; then make clean the Pan, and put into it Oyfters 
 and their Liquor, fome white Wine, and the Meat out of 
 the Shell of a Crab or two Mince half the Oyfters, 
 fome grated Nutmeg and three Anchovies. Let all thefe 
 flew up together ; then put in half a Pound of Butter 
 
ii6 ffije Complete Family-Piece; 
 
 and put in your Plaice, and tofs them well together, and 
 Difh them on Sippets, and pour the Sauce over them. 
 Garnilh the Difh with Yolks of hard Eggs minced, and 
 fliced Lemon. After this Manner do Salmon or any firm 
 Fifh. 
 
 To make Ribbon Jelley. 
 
 Take out the great Bones of four Calf’s Feet, and put- 
 the Feet into a Pot with ten Quarts of Water, three Ounces 
 of Hart’s-horn, three Ounces of Ifing-glafs, a Nutmeg 
 quartered, four blades of Mace ; then boil this till it comes 
 to two Quarts, and drain it through a fine Flannel Bag ; 
 let it dand 24 Hours ; then fcrape off all the Fat from the 
 Fop very clean ; then heat it, and put to it the whites of 
 Eggs beaten to froth ; boil it a little, and drain it again 
 through a Flannel Bag; then run the Jelley into little 
 high Glades ; run every Colour as thick as your Finger 
 one Colour mud be thorough cold before you put another 
 on, and that you run on mud not be Blood warm for fear 
 it mixes together ; you mud Colour Red with Cochineel, 
 Green with Spinage, Yellow with Saffron, Blue with Sy¬ 
 rup of Violets, White with thick Cream, and fometimes 
 the Jelley by itfelf. 
 
 To JJe-vj Mufhrooms < 
 
 Take fome drong Broth, and feafon it with a Bunch of 
 fweet Herbs, fome Spice, and Anchovies, and fet it over 
 the Fire till ’tis hot j; then put in your Mulhrooms, and 
 jud let them boil up j then take fome Yolks of Eggs, with 
 a little minced Thyme and Parfley, and fome grated Nut¬ 
 meg, and dir it over the Fire till ’tis thick. Serve it up 
 with fliced Lemon. 
 
 Stewed Red Cabbage. 
 
 You mud cut your Cabbage very fmall and fine, and 
 dove it with Gravy and Saufages, and a Piece of Ham ** 
 feafon it with Pepper, and Salt j before you fend it away, 
 put. in a little Elder Vinegar, and mix it well together, 
 which will turn it of a redifh Colour j-fo ferve away hot. 
 
 To flew Carp. 
 
 Scale and gut your Carp, and wafh the Blood out of 
 their Bellies with Vinegar ; then Flour them well, and fry 
 them in Butter till they are thorough hot, then put them 
 
 into 
 
Receipts w Cooker y, &c. i 17 
 
 into your Stew-pan, with a Pint of Claret, two Ancho¬ 
 vies, an Onion buck with 3 or 4 Cloves, 2 or 3 blades of 
 Mace, a bunch of fweet Herbs, and a Pound of frefh 
 Butter; put them over a foft Fire, three Quarters of an 
 Hour will do them ; then take your Fifh up, and put 
 them in the Dilh you ferve them in ; and if your Sauce is 
 not thick enough, boil it a little longer ; then Strain it 
 over your Carp. This is a very good way to llew Eels, 
 only cut them in Pieces, and not fry them. Garnilh with 
 Horfe Redifh and Lemon. 
 
 To make a Smw Pojfet. 
 
 Take a Quart of new Milk, and boil it with a flick of 
 Cinamon and quartered Nutmeg ; when the Milk is 
 boiled, take out the Spice, and beat the Yolks of fixteen 
 Eggs very well, and by degrees mix them in the Milk till 
 ’tis thick ; then beat the Whites of the fixteen Eggs with 
 a little Sack and Sugar into a Snow ; then take the Ba- 
 fon you defign to ferve it up in, and put in it a Pint of 
 Sack ; fweeten it to your Take ; fet it over the Fire, and 
 let one take the Milk, and another the Whites of Eggs, 
 and fo pour them together into the Sack in the Bafon ; keep 
 it birring all the while ’tis over the Fire; when ’tis tho¬ 
 rough warm, take it off, cover it up, and let it band a 
 little before you ufe it. 
 
 To make a very good Barley-Gruel. 
 
 Of 3 Ounces of Pearl Barley make a Quart of Barley- 
 water ; fhift it once or twice, if ’tis not White ; put to it 
 4 Ounces of Currants clean pick’d and wafh’d ; when 
 they are plump’d, pour the Gruel out to cool a little, and 
 beat up theYolks of 3 Eggs and put into it,with half a Pint 
 of white Wine, and half a Pint of new thick Cream, the 
 Peel of a Lemon, and as much Sugar as you like ; bir it 
 gently over the Fire, till ’tis as thick as Cream. ’Tis a 
 pretty wholelome Spoon-meat for Suppers. 
 
 To force Cucumbers. 
 
 Firb pare them and core out the Seed ; then force them 
 with light Force-meat, and bove them in good Broth or 
 Gravy, and when tender cut two in Slices, and the other 
 fend whole; fqueeze in a Lemon, and ferve away hot. 
 
Ii8 The Complete Family-Piece. 
 
 To make a New-Market Cheefe to cut at two Years old. 
 
 Any Morning in September, take 20 Quarts of new 
 Milk warm from the Cow, and colour it with Marigolds; 
 when this is done, and the Milk not cold, get ready a 
 Quart of Cream, and a Quart of fair Water, which muft 
 be kept ftirring over the Fire till ’tis fealding hot, then 
 ftir it well into the Milk and Runnet, as you do other 
 Cheefe ; when ’tis come, lay Cheefe-cloths over it, and 
 fettle it with your Hands; the more Hands the better ; 
 as the Whey rifes, take it away, and when ’tis clean gone 
 put the Curd into your Fat, breaking it as little as you can ; 
 then put it in the Prefs, and prefs it gently an Hour ; take 
 it out again, and cut it in thin flices, and lay them fingly 
 on a Cloth and wipe them dry ; then put it in a Tub, 
 and break it with your Hands as fmall as you can, and mix 
 with it a good Handful of Salt, and a Quart of cold 
 Cream ; put it in the Fat, and Jay a pound Weight on it 
 till next Day ; then prefs and order it as others. 
 
 To make Rice Cream. 
 
 Take 3 Spoonfuls of the Flour of Rice, as much Su¬ 
 gar, the Yolks of 2 Eggs, 2 Spoonfuls of Sack, or Rofe 
 or Orange-flower-water ,• mix all thefe together, and put 
 them to a Pint of Cream, ftir it over the Fire till ’tis thick 
 then pour it into China Difhes. 
 
 To make Almond Butter. 
 
 Take a Pound of the belt Jordan Almonds, blanched 
 in cold Water, and as you blanch them, throw them into 
 fair Water ; then beat them in a Marble Mortar very fine, 
 with fome Rofe or Orange flower-water, to keep them 
 from oiling ; then take a Pound of Butter out of the 
 Churn before ’tis Salted, but it muft be very w'ell wafhed ; 
 and mix it with your Almonds, with near a Pound of 
 double refin’d Sugar beaten and fifted ; when ’tis very well 
 mix’d, let it by to cool ; when you are going to ufe it, 
 put it into a Colander, and pais it through with the back 
 of a Spoon into the Difh you ferve it in. Hold your Hand 
 high, and let it be heaped up. 
 
 A good Way to make Butter. 
 
 As^ foon as y«u have milk’d, ftrain your Milk into a 
 
Receipts /^Cookery, &c. i lg 
 
 Pot, and ftir it often for half an Hour ; then put it in your 
 Pans or Trays , when ’tis creamed, skim it exceeding 
 clean from the Milk, and put your Cream into an earthen 
 Pot, apd if.you do not churn immediately for Butter, fhife 
 your Cream pnee in 12 Hours into another clean fealded 
 pot, and if you find any Milk at the Bottom of the Pot, 
 put it away ; and when you have churned, walh your But¬ 
 ter in three or four Waters, and then fait it as you will 
 have^it, and beat it well, but not wafh it after ’tis falted ; 
 let it Hand in a Wedge, ifitbetopot, till the next Morn¬ 
 ing, and beat it again, and make your Layers the thicknefs 
 of three Fingers, and then ftrew a little Salt on it, and 
 fo do till the Pot is full. 
 
 To make blanched Cream. 
 
 Take a Quart of the thickeft fweet Cream you can 
 get, feafon it with fine Sugar and Orange-flower-water ; 
 then boil it; then beat the Whites of 20 Eggs with a 
 little cold Cream, takeout the Treddles, and when the 
 Cream is on the Fire and boils, pour in your Eggs, ftirring 
 it very well till it comes to a thick Curd ; then take it 
 up and pafs it through a Hair Sieve ; then beat it very 
 well with a Spoon till its cold, and put it in Diihes for 
 Ufe. 
 
 Oatmeal Caudle. 
 
 Take 2 Quarts of Ale, and 1 of ftale Beer, and 2 Quarts 
 of Water ; mix them altogether, and add to it 2 Handfils 
 of Pot-Oatmeal, 12 Cloves, 5 or 6 blades of Mace, and 
 a Nutmeg quartered or bruited ; fet it over the Fire, and 
 let it boil half an Hour, ftirring it all the while ; then 
 ftrain it out through a Sieve, and put in near a Pound of 
 fine Sugar, and a bit of Lemon-peel ; pour it into a Pan and 
 cover it clofe, that it may not feum ; warm it as you ufe it. 
 
 Lemon Cream. 
 
 Take 5 large Lemons, and fqueeze out the Juice, and 
 the Whites of 6 Eggs well beaten, 10 Ounces of Double- 
 refin’d Sugar beaten very fine, and 20 Spoonfuls of Spring- 
 water ; mix all together and ftrain it through a Jeiiy-bng ; 
 let it over a gentle Fire, feum it very well, when ’tis as 
 hot as you can bear your Finger in it, take it off, and pour 
 it into GlaiTes; put fhreds of Lemon-peelintofome of the 
 Glafles. 
 
 To 
 
1 20 tfhe Complete Family-Piece. 
 
 To make the Pope's PofTet. 
 
 Blanch and beat 3 Quarters of a Pound of Almonds fs 
 fine, that they will fpread between your Fingers like But¬ 
 ter, put in Water as you beat them to keep them from 
 oiling; then take a Pint of Sack or Sherry, and fweeten 
 it very well with Double-refin’d Sugar, make it boiling 
 hot, and at the fame time put half a Pint of Water to 
 your Almonds, and make them boil; then take both off 
 the Fire, and mix them very well together with a Spoon, 
 ferve it in a China Difh. 
 
 A fine Caudle. 
 
 Take a Pint of Milk, turn it with Sack ; then ftrain it, 
 and when ’tis cold, put it in a Skillet with Mace, Nutmeg, 
 and fome white Bread fliced ; let all thefe boil, and then 
 beat the Yolks of 4 or 5 Eggs, the Whites of 2, and 
 thicken your Caudle, ftirring it all one Way for fear it cur¬ 
 dle ; let it warm together, then take it off and fweeten 
 it to your Take. 
 
 To make Barley Cream. 
 
 Take a fmall quantity of Pearl-Barley, and boil it in 
 Milk and Water till ’tis tender; then ftrain the Liquor from 
 it, and put your Barley into a Quart of Cream, and let it 
 boil a little; then take the Whites of 5 Eggs, and the 
 Yolk of 1 beaten with a fpoonful of fine Flour, and two 
 fpoonfuls of Orange-flower-water, then take the Cream 
 off the Fire, and mix the F.ggs in by degrees, and fet it 
 over the Fire again to thicken ; fweeten it to your Tafte ; 
 pour it into Batons, and when ’tis cold ferve it up. 
 
 To make Sagoe. 
 
 Put an Ounce of Sagoe to a Pint of Water, fet it over 
 the Fire, and ftir it carefully till ’tis thick ; feafon it with 
 three Spoonfuls of Sack or white Wine, a Bit of Lemon 
 Peel, and the Juice of a Lemon. Sweeten it to your 
 Tafle. 
 
 To snake Steeple Cream. 
 
 Take five Ounces of Hart’s horn, and 2 Ounces of 
 Ivory, and put them into a Stone-bottle, and fill it up 
 with fair Water to the Neck, and put in a fmall quanti¬ 
 ty of Gum-arabick, and Gum-dragant; then tie up the 
 Bottle very clofe, and let it into a Pot of Water with Hay 
 
 at 
 
Receipts in Cookery, &c. 121 
 
 at the Bottom, let it boil fix Hours ; then take it out and 
 let it ftand an Hour before you open it, left it fly in your 
 Face ; then ftrain it in, and it will be a ftrong Jelly ; then 
 take a Pound of blanch’d Almonds, and beat them very 
 fine, and mix it with a Pint ®f thick Cream, and let it 
 ftand a little : then ftrain it out, and mix it with a Pound 
 «f Jelly ; fet it over the Fire till ’tis fcalding hot, fweeten 
 it to your Tafte with Double-refin’d Sugar ; then take it 
 off, and put in a little Amber, and pour it out into fmall 
 high Gallipots like a Sugar-loaf at Top ; when ’tis cold 
 turn them out, and lay vvhipt Cream about them in Heaps. 
 
 To make whipt Cream. 
 
 Take a Quart of thick Cream, and the Whites of 8 
 Eggs beaten with half a Pint of Sack ; mix it together, 
 and fweeten it to your Tafte with double-refin’d bugar : 
 You may perfume it, if you pleafe with fome Musk or 
 Ambergreafe tied in a Rag, and fteep’d a little in the 
 Cream ; whip it up with a Whisk, and a Bit of Lemon 
 Peel tied in the Middle of the Whisk ; take the Froth with 
 a Spoon, and lay it in your Glafles or Batons. 
 
 To make a Slip-coat Cheefe. 
 
 Take new Milk and Runnet, quite cold, and when’tis 
 come, break ft as little as you can in putting it into the 
 Cheefe-fat, and let it ftand and whey itfelf for fome time; 
 then cover it and fet about two pound Weight on it, and 
 when it will hold together, turn it out of that Cheefe-fat, 
 and keep it turning upon clean Cheefe-fats for two or three 
 Days, till it has done wetting, then lay it on fharp pointed 
 Dock-leaves till ’tis ripe : Shift the Leaves often. 
 
 To make Ratafia Cream. 
 
 Take fix large Laurel-leaves, and boil them in a Quart 
 of thick Cream ; when ’tis boiled throw away the Leaves, 
 and beat the Yolks of five Eggs with a little cold Cream* 
 and Sugar to your Tafte ; then thicken your Cream with 
 your Eggs, and fet it over the Fire again, but let it not 
 boil ; keep it ftirring all the while, and pour it into China 
 Difhes; when ’tis coid ’tis fit for ufe. 
 
 Sack Cream. 
 
 Take a Quart of thick Cream and fet it over the Fir>\ 
 
 G and 
 
122 7 ?je Complete Family-Piece. 
 
 and when it boils take it off; and put a Piece of Lemon 
 Peel in it, and fweeten it very well ; then take the China 
 Bafon you ferve it in, and put into the Bafon the Juice of 
 half a Lemon, and 9 Spoonfuls of Sack ; then ftir in 
 the Cream ir to the Bafon by a Spoonful at a time, till all 
 the Cream is in, when ’iis little more than blood warm ; fet 
 it by till the next Day, ferve it with Wafers round it. 
 
 To make Orange Cream. 
 
 Take a Pint of the Juice of Sevil Oranges, put to it 
 the Yolks of 6 Eggs, the Whites of 4 ; beat the Eggs 
 very well, and ftrain them and the Juice together; 
 add to it a Pound of double-re fin’d Sugar beaten and_ lift¬ 
 ed ; fet all thefe together on a foft Fire, and put the Peel 
 of half an Orange into it, keep it ftirring all the while, 
 and when \is almoft ready to boil, take out the Orange 
 Peel, and pour out the Cream into Glaffes or China Difhes. 
 
 To make Lemon Syllabubs. 
 
 Take a Quart of Cream, half a Pound of Sugar, a 
 Pint of white Wine, the Juice of 2 or 3 Lemons, the Peel 
 of one .grated ; mix all thefe, and put them in an earthen 
 Pot, and Milk it up as fail: as you can till it is thick ; then 
 pour it into your Glaffes, and let them Hand 5 or 6 Hours : 
 You may make them over Night. 
 
 Goofeberry Cream. 
 
 Take 2 Quarts of Goofeberries, put to them as much 
 Water as will cover them ; let them boil all to mafh, then 
 nib them through a Sieve with a Spoon ; to a Quart of 
 the Pulp, you muff have fix Eggs well beaten, and when 
 the Pulp is hot, putin an Ounce of frefh Butter, fweeten 
 a.to your Tafte, and put in your Eggs, and ltir them 
 ever a gentle Fire till they grow thick; then fet it by, 
 and when ’tis almoft cold, put into it 2 Spoonfuls of Juice 
 of Spinage, and a Spoonful of Orange-flower-water,, or 
 Sack : ftir it well together, and put it in your Bafons ; 
 when ’tis cold ferve it to the Table. 
 
 Some love the Goofeberries only malhed, not pulpe^r 
 through a Sieve, and put the Butter, and Egg«, and Su¬ 
 gar as the other, but no Juice of Spinage. 
 
 . 
 
 t 
 
Receipts /^Cookery, &c. 123 
 
 To make a Chedder- Cheefe. 
 
 Take the new Milk of i 2 Cows in the Morning, and 
 the Evening Cream of 1 2 Cows, and put to it 3 Spoonfuls 
 of Runnet ; and when ’tis come, break it and whey it 
 and when ’ds well wheyed, break it again, work into the 
 Curd 3 Pounds of freih Butter, and put it in your Prefs, 
 and turn it in the Prefs very often for an Hour or more, 
 and change the Cloths, and wafh them every time yon 
 change them ; you may put wet Cloths at firft to them, but 
 towards the lafi put 2 or 3 line dry Cloths to them ; let it 
 lie 30 or 40 Hours in the Prefs, according to the thick 
 nefs of the Cheefe: Then take it out, walh it in Whey, 
 and lay it in a dry Cloth till ’tis dry ; then lay it on 
 
 our Shelf, and turn it often. 
 
 To make Almond Cream. 
 
 Take a Quart of Cream, boil L with Nutmeg, Mace, 
 and a bit of Lemon-peel, and iweeten it to your Talte ; 
 then blanch feme Almonds, and beat them very line ; then 
 take 9 Whites of F.ggs well beaten, and Brain them to 
 your Almonds, and rub them very well through a thin 
 Strainer ; fo thicken your Cream ; juft give it one boil, 
 and pour it into China Dilhes, and when ’tis cold ferve it up. 
 
 To make a frejb Cheefe. 
 
 Take a Quart of Cream, ar.d fet it over the Fire til! 
 it is ready to boil ; then beat 9 Eggs, Yolks and Whites 
 very well; when you are beating them, put to them as 
 much Salt as will lie on a frnall Knife’s Point; put them 
 to the Cream, and fome Nutmeg quartered, and tied up in 
 a Rag ; fo let them boil till the Whey is clear ; then take 
 it off the Fire, and put it in a Pan, and gather it as you 
 do Cheefe ; then put it in a Cloth, and drain it between 
 two; then put it in a Stone Mortar, and grind it, and 
 feafon it with a little Sack, and Orange-flower-water and 
 Sugar, and then put it in a little earthen Colander, and 
 let it ftand 2 Hours to drain out the Whey; then put it 
 in the Middle of a China Difh, and pour thick Cream 
 about it; fo ferve it to the Table. 
 
 The Queen’s Cheefe. 
 
 Take 6 Quarts of the beft Stroakings, and let them 
 
 G x ftand 
 
124 ^ je Complete Family-Piece. 
 
 (land till they are cold ; then fet two Quarts of Cream 
 on the Fire till ’tis ready to boil ; then take it off, and 
 boil a Quart of fair Water, and take the Yelks of two 
 Eggs, and one Spoonful of Sugar, and two Spoonfuls ol 
 Runnet ; mingle all thefe together, and ltir it till ’tis but 
 Blood-warm ; when the Cheefe is come, ufe it as other 
 Cheefe ; fet it at Night, and the third Day lay the Leaves 
 of Nettles under and over it : It mull be turned and wiped 
 and the Nettles fhifted every Day, and in three Weeks it 
 will be fit to eat. This Cheefe is made between Michaleenat 
 and Alhallontide. 
 
 To make Quince Cream. 
 
 Take Quinces, feald them till they are foft; pare them, 
 and malh the clear part of them, and pulp it through a 
 Sieve ; take an equal weight of Quince, and double-refin’d 
 Sugar beaten and fifted, and the Whites of Eggs, and beat 
 it till it is as white as Snow, then put it in Dilhes. 
 
 A Summer Cream Cheefe. 
 
 Take 3 Pints of Milk juft from the Cow, and 5 Pints 
 of goodfweet Cream, which you mull boilfree from Smoke; 
 then put it to your Milk ; cool it till ’tis but Blood-warm, 
 and then put in a Spoonful of Runnet ; when ’tis well 
 come, take a large Strainer, lay it in a great Cheefe-Fat; 
 then put the Curd in gently upon the Strainer, and when all 
 the Curd is in, lay on the Cheefe-board, and a weight of 
 two Pound. Let it fo drain three Hours, till the Whey be 
 well drained from it ; then lay a Cheefe-cloth in your le£ 
 fer Cheefe Fat, and put in the Curd, laying the Cloth 
 fmooth over it as before, and the Board at the Top of that 
 and a four Pound Weight on it; turn it every two Hours 
 into dry Cloths before Night, and be careful not to break 
 it next Morning; fait it, and keep it in the Fat till the 
 next Day ; then put it into a wet Cloth, which you muft 
 Ihift every Day till ’tis ripe. 
 
 To make Cream of any prefers d Fruit. 
 
 Take half a Pound of the Pulp of any preferv’d Fruit, 
 put it in a large Pan, put to it the Whites of 2 or 3 Eggs; 
 beat them together exceeding well for an Hour ; then with 
 a Spoon take it off, and lay it heaped up high on the Dilh 
 or Salver with other Creams, or put it in the middle Ba- 
 fon ; Rafpberries will not do this way. 
 
Receipts ///Cooker y> &c. 
 
 7 o .make a thick Cream Cheefe. 
 
 Take theMorning’s Milk from the Cow, and the Cream 
 of the Night’s Milk and Runnet, pretty coo! together, 
 when it is come, make it pretty much in the Cl efe I at, 
 and put in a little Salt, and make the Cheefe thi- k in a 
 deep Mold, or a Melon Mold, if you have one : Kcop 
 it a Year and half, or two Years before you cut it: It mull 
 he well falted on the outfide. 
 
 To dr e/s a Dijh of Fifh in general. 
 
 Let the Fifh that is to be boiled have the following li¬ 
 quor, Water, Salt, half a Pint of Vinegar, a Sprig of 
 Thyme, a fmall Onion, and fomc Lemon-peel, let this 
 Liquor be well boiled, and then putin your Fifh: When, 
 you find that it is enough, take them up, and drain them, 
 well, laying them over a Stew-hole to keep them warm. 
 Then for your other Fifh, dew fome Crumbs of Bread 
 grated very fine, over them, and fry them in Oil ; then 
 drain them well,'and keep them warm. 
 
 The Sauce . 
 
 Take half a Pint of Water, 3 Anchovies, if your Difh 
 of Fifh be large, a Sprig of Thyme, a little Lemcn-petl, 
 and boil them very well ; take out the Thyme and die 
 Lemon-peel, and add to the Liquor a Quarter of a Pint 
 ot Claret, and fcrape in a fmall Nutmeg, with a little 
 Black Pepper pounded, fufRcient to relifh it; add 1 Pint 
 of Oyflers dew’d, and half a Pint of Shrimps, the Juice 
 of 1 Lemon, and what Quantity of Butter you think fit ;. 
 dir them all well together over the Fire, and ferve up the 
 Fifh ; garnifh the Diili with Lemon, pickled Cabbage, 
 Horfe-radilh, and Mufhrooms. 
 
 A Florentine of a Kidney of Veal. 
 
 Shred the Kidney, Fat and all, with a little Spinage, 
 Parfley, and Lettuce, 3 Pippins, an Orange-peel; feafon. 
 it with fweet Spice, and Sugar, and a good Handful of 
 Currants, 2 or 3 grated Biskecs, Sack and Orange-flower- 
 water, and 2 or 3, Eggs; mix it into a Body, and put it 
 into a Difh, being covered with PufFpade, lay on a cut 
 Lid, and garnifh the Brim. 
 
126 The Complete Family-Piece. 
 
 To roaf Lobffers. 
 
 Tie your Lcbflers to the Spit alive, baffe them with Wa¬ 
 ter and Salt, till they look very red, and are enough ; then 
 bafte them with Butter and Salt, take them up, and fet 
 little Difhes round with the Sauce, home plain melted But¬ 
 ter, home Oyfter Sauce. 
 
 To marrinate Soles, Smelts, Gudgeons, 
 
 You mull flour them and fry them of gold Colour ; then 
 make a Pickle with Rhenifh Wine, fome Slices of Le¬ 
 mon, Slices of Cnion, and a little Saffron tied up in a 
 Piece of Rag ; let them lie in this 3 or 4 Hours : You 
 muff fervethem up with Slices of Lemon on them. Ano¬ 
 ther Way it with fome Fifh Liquor mixt with white Wine 
 Vinegar and Saffron, and a Faggot of Thyme and Parfley, 
 let them lie in this after fry’d. You muff noc egg your 
 Fiih when you fry it, only flour it dry, and they will 
 fry fmooth and well. 
 
 To boil Mullet, or any fort of Tifb. 
 
 Scale your Fifii and waffi them, faving their Liver, or 
 Tripes, Rofes, or Spawn ; boil them in Water that is fea- 
 foned with Salt, whiteWine Vinegar, white Wine, a Bunch 
 of Sweet Herbs, a fliced Lemon, 1 or 2 Onions, and 
 fome Horfe-radilh; and when it boils up, put in your 
 F:lh; ard for Sauce, a Pint of Oyffers with their Liquor, 
 a Lobfler bruifeu cr minced, or Shrimps ; feme white 
 Wine, 2 or 3 Anchovies, foine large Adace, a qua tered 
 Nutmeg, and a wko'e Onion : Let thefe have a boil up, 
 and thicken it with Butter and the Yolks of 2 or 3 Eggs j 
 ferveit on Sippets, and garnifh with Lemon. 
 
 Gurne s. Gudgeons, and Oyflers in Rock felly. 
 
 Boil them in a good Corbullion , but not to Pieces : Let 
 them be all wko’e, and make a good Jelly of Gurnets, 
 Pels, Flounders, Scate and Whiting ; then put a little at 
 the Bottom of a deep Bafon, and when cold lay 2 or 3 
 fmall Oyfter Shells, and fome of the Sea-weed, with 2 or 
 3 Crayffh ; then fome Jelly, then a Row of Gudgeons, 
 then Perch, then jelly, till your Bafon is full; Let it ftand 
 till cold and ftiflF, and turn it all out whole ; garnifh with 
 Lemons, raw Parfley and Fennel. 
 
 Sauce 
 
Receipts in Co ocker y, &c. 127 
 
 Sauce for Tijh or Flcjh. 
 
 Take a Quart of Verjuice, and put it into a Jug ; 
 then take Jamaica Pepper whole, fome fliced Ginger, 
 fome Mace, a few Cloves, fome Lemon-peel, Horfe-ra- 
 difh-root fliced, fome Sweet herbs, 6 Efchalots peeled, and 
 8 Anchovies, 2 or 3 fpoonfuls of (hred Capers; put all 
 thefe into a Linnen-bag, and put the Lag into your Ver¬ 
 juice; flop the Jug clofe, and keep it for Ufe;.a fpooa- 
 ful cold or mixed in Sauce for Fifh or Flefti. 
 
 The bef Way to drefs Dace. 
 
 If the Dace be new, fcrape them, gut them and walk 
 them clean, then fcorch them as you do to a frefti Her¬ 
 ring, and boil them over a flow Fire ; the Sauce may be 
 plain Butter, or Anchovies and Butter together, as you 
 like bell; and Dace dreflsd after this Manner are much, 
 better than Herrings. 
 
 To fry Oyfters. 
 
 Beat Eggsj with a little Salt, grated Nutmeg, and' 
 thicken it like thick Butter, with grated white Bread 
 and fine Flour ; then dip the Oyfters in it, and fry them, 
 brown with Beef-dripping. 
 
 To drefs frefli Sturgeon. 
 
 You may fricafy it, or fry it as you do Veal : Cut 
 fome of it into fmall Pieces, and feafon it wi h Pepper, 
 Salt and Nutmeg, and roll it in Yolks of Eggs : Make 
 a light Puff Pafte, lay it in with fome Oyfters and Lumps 
 of Marrow and a Piece of Butter ; then lid it, and baks 
 it gently. 
 
 To fenv a Carp. 
 
 Take a live Carp, and cut him in the Neck and 
 Tail, and fave the Blood ; then open him in the Belly ; 
 take heed you do not brake the Gall, and put a little 
 Vinegar into the Belly to wafh o :tthe Blood ; ftir all the 
 Blood with your Eland ; then put your Carp into a Stew 
 pan ; if you have a brace of Carp, you may cut off one of 
 their Heads an Inch below the Gills, and flit the Body in 
 two, and put it into your Stew-pan after you have rubbed 
 it with Salt ; but before you put it in, the Liquor mulf 
 boil; a Quart of Claret, or as much as will cover them, 
 
 G 4 tho 
 
128 The Complete Family-Piece. 
 
 *he Blood you faved, an Onion duck with Cloves, a 
 Bunch of Sweet herbs, fome Gravy and three Anchovies : 
 When this Liquor boils up, put in your Fifh, and cover 
 it clofe, and let it ftew up for about a quarter of an 
 Hour ; then turn it, and let it flew a little longer ; then 
 put your Carp in a Difh, and beat up the Sauce with 
 Butter melted with Oyfler Liquor, and put your Sauce 
 over it. Your Milts Spawn and Rivets, mull be laid on 
 the Top. Garnifh the Difh with fryed Smelts, Oyflers or 
 Spitchcock Eel, Lemon and fryed Parfley. 
 
 How to drefs a Brace of Carp. 
 
 When you kill your Carp, fave the Blood ; and if they 
 are large, take a Quart of Claret, half a dozen Cloves, 
 i Nutmeg fliced, a fmall Quantity of Pepper and Salt, 
 a Sprig of Thyme, i Onion, and 2 or 3 Pieces of frefh 
 Lemon-peel ; put thefe Ingredients into a Stew-pan, 
 2nd mix the Blood with them, then put in your Carp, 
 and cover your Stew-pan clofe, placing it over a gentle 
 Coal Fire, Charcoal will be too fierce. Let them all flew 
 till the Skin of the Carp begin to crack ; then take the 
 Stew-pan off the Fire, and take out the Lemon-peel, 
 Thyme, and Onion, and put your Carp into a Difh, 
 and keep them warm. Then take half a Pint of Oyflers 
 .and ilew them, half a Pint of Shrimps, and half a Pint 
 of Mufhrooms, and put them to your other Sauce ; let 
 them flew over the Fire, and llir them well together ; then 
 put in your Carp, and when they and your Sauce are 
 thoroughly hot, ferve them up, garnifhing the Difh with 
 fliced Lemon. 
 
 Sauce for Fijh in Lent, or at any Time. 
 
 Take a little Thyme, Horfe-radifh, a Bit of Onion, 
 Lemon-peel, and whole Pepper ; boil them a little in 
 fair Water ; then put in 2 Anchovies, and 4 Spoonfuls of 
 white Wine ; then drain them out, and put the Liquor in¬ 
 to the fame Pan again, with a Pound of frefh Butter ; 
 and when ’tis melted, take it off the Fire, and llir in the 
 Yolks of 2 Eggs well beaten, with 3 Spoonfuls of white 
 Wine ; fet it on the Fire again, and keep it dirring till 
 ’tis the Thicknefs of Cream, and pour it hot over your 
 Fifh : Garnifh with Lemon and Horfe-radifh. 
 
 Flounders 
 
Receipts in Co okek y, &c. 12^ 
 
 Flounders with Sorrel. 
 
 Gut them and cleanfe them well, then flafh them Croff- 
 ways three Cuts only on one Side, and lay them in your 
 Saucepan ; put in as much Water as will juft cover them, 
 with a little Vinegar, Salt, and i Onion : Boil them* 
 quick ; then boil 4 Handfuls of Sorrel, pick off the Stalks, 
 and chop it very fmall, and put about half a Poand of 
 melted Butter, or more, according to the Quantity of.' 
 your Filh, fo put it over your Flounders and ferve. 
 away quick. 
 
 How to ho: l Tench. 
 
 Let the Pickle, in which you boil the Tench, be made 
 of Water and Salt, a Bunch of Thyme, an Onion, Le¬ 
 mon-peel, a little Horfe-radifti, and a quarter of a Pint 
 of Vienegar. You need not take more Water than is. 
 fufficient to cover the Tench, which mult be put in before 
 the Water boils, to prevent them from cracking. When 
 they are boiled, to make your Sauce, take 2 Anchovies- 
 and boil them in a little Water, till they are dilfolved ; 
 then let it ftand to fettle, and drain it off, and add to it 
 what Quantity of Butter you think fit, and half a Pinf 
 of ftew’d Oyfters, and a Quarter of a Pint of Shrimps 5 
 ferve it up, garnifh theDilh with Lemon and Mufhrooms. 
 
 To ccTnr Salmon. 
 
 Take a Side of Salmon, and cut off about a handful 
 of the Tail, wafti yourlajge Piece very well and dry it. 
 with a Cloth ; then wafti it over with the Yolks of Eggs; 
 then make fome forced meat with that you cut off the 
 Tail ; but takeoff the Skin, and put to it a handful of 
 parboiled Oyfters, a Tail or two of Lobller, the Yolks 
 of 3 or 4 Eggs boiled hard, fix Anchovies, a good 
 Handful of Sweet-herbs chopped fmall, a little Salt, 
 Cloves, Mace, Nutmeg, Pepper, and grated Bread. 
 Work all thefe together into a Body with the Yolks of 
 Egg s » and lay it all over the Flefhy Part, and a little 
 more Pepper and Salt over the Salmon ,* fo roll it up into 
 a Collar, and bind it with broad Tape ; then boil it in 
 Water and Salt, and Vinegar, but let the Liquor boil’ 
 firft, then put in your Collars, and a Bunch of Sweet- 
 herbs, fliced Ginger, and Nutmeg ; let it boil, but nor 
 too fail ; it will take near 2 Hours boiling, and when 
 
 G 5 *ti» 
 
130 The Complete Family-Piece* 
 
 ’tis enough take it up, put it in your Souceing-pan, 
 and when the Pickle is cold, put it to your Salmon, and 
 let it Hand in it till ufed ; orotherwife you may Pot it af¬ 
 ter it is boiled, and fill it up with clarified Butter, as you 
 pot Fowls ; that Way will keep longeft and belt. 
 
 RoaJ} Salmon Whole. 
 
 Take your Salmon and fcale it, and take out the Gut* 
 at the Gills, and then make a good light Force meat 
 with Oyflers, Anchovies, Shallot, crumb’d Bread, Pepper, 
 Salt, Thyme and Parfley, and a Piece of Butter ; then 
 fill the Brlly, putting in fome of the Liver with it : either 
 xoaft it or bake it; if roafted, you muft lath it on with 
 Pieces of flat Deal, and tie it on with Packthread, or there 
 are Spits on Purpofe ; but the eafleft Way is to put the 
 Tail in the Middle, and fo bake it ; or you may fpit it 
 Crofsways, and cover it over with a Veal Caul, and fo 
 roaft it. 
 
 To Butter Crabs or Lobfters. 
 
 Your Crabs or Lobfters being boiled and cold, take all 
 the Meat out of the Shells and Body, break the Claws, 
 and take out all their Meat, mince it fmall, and put it all 
 together, and add to it 2 or 3 Spcon'uls of Claret, a very 
 little Vinegar and a Nutmeg grated ; then let it boil 
 up till ’tis thorough hot ; then put in fome Butter melted 
 with fome Anchovies and Gravy, and thicken up with the 
 Yolks of an Egg or two ; and when ’tis very hot, put it 
 in the large Shell, and flick it with Toafts. 
 
 ‘To bake Herrings. 
 
 Take thirty Herrings, fcale them, cut off their Heads, 
 and pull out their Roes, and wafh them very clean, and 
 lay them to drain four or five Hours, and roll them in 
 a dry Cloth ; fcafon them with Pepper and Salt, and lay 
 them in a long Venifon Pot at full Length; when you 
 have laid one Row, fhred a large Onion very fmall, and 
 mix with it a little Cloves, Mace and Ginger cut fmall, 
 and ftrew it all over the Herrings ; and then another Row 
 of Herrings and Seafoning; and fo do till all is in the 
 Pot ; let it ftand feafon’d an Hour before ’tis put. in the 
 ©ven ; then put in a Quart of Claret, and tie it over 
 with Paper, and bake it with Houfhold Br.ead. 
 
 How 
 
Receipts in C o o k e r y, &c. 131 
 
 How to roajl a Pike with a Pudding in its Belly. 
 
 Let the Pike foak Tome Hours in Water, then fcrape 
 off the Scales very clean, take out the Guts, and walk 
 the Infide ; dry every Part with a clean Towel. To 
 make the Pudding, take i Pound of Beef-fuet Hired very 
 fine,. 1 Pound of grated Bread, if the Pike be large ; fea - 
 fon it with Pepper, Salt, and Nutmeg ; then take frefh 
 Lemon-peel cut very fmall, fome Thyme, and a Sprig of 
 Winter-favory, both pickt and cut fmall, 3 Anchovies 
 fhred fine, and the Yolks of 3 Eggs, and fome Lem6n- 
 juice. Work all thefe Ingredients well together with your 
 Hands, till they are incorporated into one Mafs, which, 
 put into the Belly of the Pike, and few it up. Cradle 
 the Pike and roall it before a good Fire, and when you 
 perceive it to crack, you may then conclude that it is enough 
 
 The Sauce, 
 
 To make the Sauce, take fome rich Gravy, 1 Quar" 
 of Oyllers Hewed, 1 Pint of Shrimps, half a Pint of 
 Mufhroonis, and 1 Pound of good frefh Butter ; melt 
 the Butter, and put the other Ingredients into it ; place 
 the Pike in the Difh, having taken out the Thread that 
 fewed up the Belly, pour the Sauce upon it, and lerve it 
 up to Table. 
 
 To boil a Pike. 
 
 Cut open a living Pike, gut it, and fcour the Outfide 
 and Infide very well with Salt, then wafh it clean, and 
 have in Readinefs a Pickle to boil it in, Water, Vinegar; 
 Mace, whole Pepper, a Bunch of Sweet-herbs, and a 
 fmall Onion; there muft be Liquor enough to cover it ; 
 when the Liquor boils, put in the Pike, ard make it boil 
 foon ; half an Hour will boil a very large Pike ; make 
 your Sauce with white Wine, a little of the Liquor, tw > 
 Anchovies, fome Shrimps or Lobfter, or Crab ; beat* 
 and mix with it fome grated Nutmeg, and Butter floured 
 to thicken it; pour your Sauce over the Fifh ; ar.d garni!}* 
 with Horfe-radifh and diced Lemon. : 
 
 . To roafi an Eel..; 
 
 Take a large Eel, and fcour him well with Salt, then 
 skin him almolt to the Tail; then gut and wafh and dry 
 him; then take a Quarter of a Pound of Suet, fhred as 
 . j ' fine 
 
132 lie Complete Family-Piece. 
 
 fine as poffible, put to it Sweet-herbs and Efchabt like- 
 wife fhred very fine, and mix it together with feme Salt, 
 Pepper, and grated Nutmeg, fcorch your Eel on both 
 Sides the Breadth of a Finger’s Diftance, and wafii it with 
 Yolks of Eggs, and ftrew fome feafoning over it, and fluff 
 the Belly with itthen draw the skin over it ; put a long 
 Skewer through it, and tie it to a Spit, and bafle it with 
 Butter, and make the Sauce Anchovy and Butter melted. 
 
 To Souce Maycril. 
 
 Let your Maycril be thoroughly cleaned, then take an 
 equal Quantity of Vinegar and Water, and a Handful 
 of Salt, and fome whole black Pepper. Boil the Liquor 
 well, and put into the Liquor, of Baum, Spearmint, and 
 Fennel, of each a like Quantity, and alfo into the Bellies 
 of the Maycril ; boil them well over a flow Fire, and 
 when they are cold they are fit for Ufe. Frefit Vinegar 
 and fome of the Herbs chopt fmall, is the Sauce which 
 is ufed to them. 
 
 To Butter Prawns, Shrimps, or Crayfifii. 
 
 Take out all the Tails and leave the Body Shells, clean 
 them with forrte of the Infide, make a Stuffing with 
 Eggs, Crumbs of Bread, Anchovies, Pepper, Salt, and 
 Nutmeg, and a Piece of Butter or Suet chopt fine: Mix 
 all thefe well ; put in a little Thyme and Parfley minc’d, 
 and fill the Body Shells therewith ; the other Part you 
 muft butter as you do your Lobfters, which lay round 
 your Body Shells* and bake them in a gentle Oven. 
 You may put fome Oyfiers and Marrow in your Force- 
 fifh, if you pleafe ; fo ferve away hot. 
 
 To make artificial Venifon, 
 
 Bone a Rump of Beef, or a large Shoulder of Mut¬ 
 ton ; then beat it with a Rolling Pin ; feafon it with Pep¬ 
 per and Nutmeg ; then lay it 24 Hours in Sheeps Blood ; 
 then dry it with a Cloth, and feafon it again with Pepper, 
 Salt and Spice. Put your Meat in the Form of a Pally, 
 and bake it as a Venifon Pafty, and make a Gravy 
 with the Bones, to put in when *tis drawn O'Jt of the Oven. 
 
 A Venifon Pafiy. 
 
 Lay down half a Peck of Flour, put to it 4 Pound 
 
 of 
 
Receipts /^Cookery, &c. 133 
 
 of Butter, beat 8 Eggs, and make the Parte with warm 
 Water, bone the Venifon, break the Bones, feafon them 
 with Salt and Pepper, and b il them ; with this fill up 
 the Pally when it comes out of the Oven : Take a Pound 
 of Beef-Suet, cut it into long Slices, llrew Pepper and 
 Salt upon it ; lay the Venifon in, feafon’d pretty high 
 with Salt and black Pepper bruifed ; fet Pudding Cruft 
 round the Infide of the Party, and put in about three 
 Quarters of a Pint of Water. Lay on a Layer of frelh 
 Butter, and cover it. When it comes out of the Oven, 
 pour in the Liquor you have made of the Bones boiled, 
 aad fhake all well together. 
 
 To roafl a Haunch of Venifon. 
 
 Make up a fubitantial Fire before you lay it down, 
 then bafte and flour it, and with very fine Skewers fallen a 
 Piece of Veal-caul over the Fat Part ; if that cannot be 
 had, the White of an Egg, or Paper well butter’d will 
 ferve. A Haunch of 12 Pounds Weight will take up 
 three full Hours to be well foaked : Your Sauce muft be 
 Gravy, with a great deal of Claret in it; thefafhionable 
 fweet Sauce is Jelly of Currants made hot. What was 
 formerly ufed, was a Pap-fauce made of white Bread 
 boil’d in Claret, with a large Stick of Cinnamon, and 
 when boil’d till fmooth, take out the Cinnamon, and add 
 Sugar. It is difficult to give general Rules about Roalting 
 and Boiling, becaufe Cooks are apt to negleft a Fire, 
 and not mind the Diftance, that it may neither fcorch nor 
 pawl ; but as to Time, I will venture to fay, that allowing 
 a Quarter of an Hour to every Pound of Meat, at a Hea¬ 
 dy Fire, your Expe&ations will hardly ever fail, from a 
 Fowl to a Sirloin of the largefl Ox. And the lame Me¬ 
 thod may be followed in Boiling. 
 
 To recover Venifon when it finks. 
 
 ■ Take as much cold Water in a Tub as will cover it a 
 Handful over, and put in good Store of Salt, and let it 
 be three or four Hours ; then take your Venifon out, 
 and let it lie in as much hot Water and Salt, and let it 
 lie as long as before ; then have your Cruft in Readinefs, 
 and take it out, and dry it very well, and feafon it with 
 Pepper and Salt pretty high, and put it in your Party. 
 
134 ^ je Complete Family-Piece. 
 
 Do not ufe the Bones of your Venifon for Gravy, but 
 get frelh Beef or other Bones. 
 
 To do Pidgeons in Jelly. 
 
 Take a Knuckle of Veal, and a good Piece of Jfing- 
 glafs, and make a ftrong Jelly; feafon it with Mace, 
 white Pepper, Salt, Bay Leaves and Lemon-peel ; then 
 trufs your Pigeons as for boiling, and boil them in the 
 Jelly ; when they are cold put them in the Difh you ferve 
 them in, then add the Juice of a Lemon to your Jelly, 
 and clarify it with the Whites of Eggs, and run it through 
 a Jelly Bag into a Pan, and keep it till ’ds cold : With 
 a Sp 'on lay it in heaps on and between your Pidgeons. 
 Garnilh with fliced Lemon and Bay-leaves. 
 
 To make a Poloe. 
 
 Take a Pint of Rice, boil it in as much Water as 
 will cover it ; when your Rice is half boiled, put in your 
 Fowl, with a fmall Onion, a Blade or two of Mace, fome 
 whole Pepper, and fome Salt ; when ’tis enough put the 
 Fowl in the Dilh, and pour the Rice over it. 
 
 To Jle<u ’ a Turkey. 
 
 Take a fine young Turkey, killed, pulled and drawn, 
 fill the skin on the Breaft with Forced-Meat, and lard it 
 on the Sides with Bacon : Put into the Belly half an Ef- 
 chalot, and two Anchovies, and a little Thyme Ihred 
 fmall; brown it in a Pan, with a little Butter ; when’tis 
 very brown put it in a Stew-pan, with ftrong Gravy, 
 fome white Wine, or Claret 2 or 3 Anchovies, fome 
 Mace, Sweet-herbs, a little Pepper, and let it ftew till 
 ’tis thoroughly enough ; then thicken the Liquor with 
 Butter and Eggs; fry fome French Loaves dipped in 
 Cream, after the Top and the Crum is taken out ; then 
 fill them with ftewed Oyfters or Shrimps or Cockles, 
 and with them Garnilh the Dilh, or with diced Lemon. 
 A Hen, Goofe, or Duck does well this way. 
 
 To pot a Swan. 
 
 Bone and Skin your Swan, and beat the Flelh in a Mor¬ 
 tar, taking out the Strings as you beat it ; then take fome 
 clear fat Bacon, and beat with the Swan, and when’tis of 
 a light flelh Colour there is Bacon enough in it > and when 
 
 ’iris 
 
Receipts wCookerv, &c. i 3 5 
 
 ’tis beaten till ’tis like Dough, ’tis enough ; then feafon it 
 with Pepper, Salt, Cloves, Mace and Nutmeg, all beaten 
 fine ; mix it well with your Flefh, and give it a beat or 
 two all together, then put it in an Earthen Pot, with a 
 little Claret and fair Water, and at the Top two Pounds 
 of frelh Butter fpread over it ; cover it with coarfe Palte, 
 and bake it with Bread ; then turn it out into a Dilh, and 
 fqueeze it gently to get out the Moillure ; then put i in a 
 Pot fit for it; and when ’tis cold, cover it over with clari¬ 
 fied Butter, and next Day Paper it up. In this Manner 
 ycy may do Goofe, Duck, Beef or Hares Flefh. 
 
 To nuke ^Veftphalia Bacon. 
 
 Make a Pickle as follows: Take a Gallon of Pump 
 Water, a quarter of a Peck of Bay Salt, as much White 
 Salt, a Pound of Petre Salt, a Pound of coari'e Sugar and 
 an Ounce of Socho tied up in a Rag : Boil all thele toge¬ 
 ther very well, and let ftand till ’tis cold ; then put in the 
 Pork, and let it lie in this Pickle a Fortnight ; then take 
 it out and dry it over Saw Duft. This Pickle will do 
 Tongues; but you muft firft let the Tongues lie6 or 8 
 Hours in Pump-Water, to take out the Sliminefs ; and 
 when they have lain in the Pickle, dry them as your Pork. 
 
 To Pot a Hare. 
 
 Take 3 Pound of the pure Flefh of Hare, and a Pound 
 and half of the clear Fat of Pork or Bacon, and beat them 
 in a Mortar till you cannot diflinguifh each from the 
 other ; then feafon it with Pepper, Salt, a large Nutmeg, 
 a large Handful of Sweet-herbs, as fvveet Marjoram, 
 Thyme, and a double Quantity of Parfley, fhred all ve¬ 
 ry fine, and mix it with the Seafoning, and beat all to¬ 
 gether, till all is very well mingled ; then put it into a 
 Pot, and lay it lower in the Middle then the Sides, and 
 pafte it up, 2 Hours will bake it: When it comes oat of 
 the Oven, have clarified Butter ready ; fill the Pot an Inch 
 above the Meat, while it is hot; when ’tis cold Paper it 
 up, fo keep it; which you may do 3 or 4 Months before 
 ’tis cut: The Fat of Pork is much better than the Fat 
 of Bacon. 
 
 To Jfenv a Hare. 
 
 Pull your Hare in Pieces, and bruife the Bones, and put 
 k into a Stewpan, with 3 Pints of ftrong Broth, and at 
 
 the 
 
136 Hoe Complete Family-Piece. 
 
 the fame Time put in an Onion, and a Faggot of fweet 
 Herbs ; let it ftevv leifurely for 4 Hours, then put in a 
 Pint of Claret; let it flew 2 or 3 Hours longer, till ’cis 
 tender ; take out what Bones you can find, with the 
 Herbs and Onion, if not diffolved ; put in an Anchovy 
 or 2 with the Claret ; Stewing fo long, it will be thick 
 enough ; you need only lhake it up with half a Pound 
 of Butter, when ready for the Table. 
 
 To drefs a Hare. 
 
 Flea your Hare, and lard it with Bacon ; take the Liver, 
 give it one Boil ; then bruife it fmall, and mix with it fome 
 Marrow, or a Quarter of a Pound of Beef fuet fhred 
 very fine, 2 Anchovies chopt very fmall, fome fweet 
 Herbs fhred very fmall, fome grated Bread, a Nutmeg 
 grated, fome Salt, a little Bit of Efchalot cut fine ; mix 
 thefe together with the Yolks of 2 or 3 Eggs; then work 
 it up in a good Piece of Butter ; flour it, and when your 
 Hare is fpitted, lay this Pudding in the Belly, and few 
 it up, and lay it to the Fire ; put a Difh under to re¬ 
 ceive what comes from the Hare ; bafte it well with But¬ 
 ter, and when ’tis enough, put in the Dilh with it a Sauce 
 made of ftrong Broth, the Gravy of your Hare, the Fat 
 being taken off, fome Claret; boil thefe up, and thicken 
 it with Butter. When the Hare is cut up, mix fome of 
 the Pudding with your Sauce. Garnifh the Difh with 
 flic’d Lemon. 
 
 Some inftead of a Pudding in the Belly, roafl a Piece 
 of Bacon, and fome Thyme; and for Sauce have melted 
 Butter and Thyme mixt with what comes from the Hare 
 
 To jug a Hare. 
 
 Cut a Hare in Pieces, but do not wafh it; feafon it 
 with half an Onion Hired very fine, a Sprig of Thyme, 
 and a little Parfley all fhred, and beaten Pepper and Salt, 
 as much as will lie on a Shilling, half a Nutmeg, and a 
 little Lemon peel, ftrew all thefe over your Hare, and 
 (lice half a Pound of fat Bacon into thin Slices; then 
 put your Hare into a Jug, a Layer of Hare and the 
 Slices of Bacon on it; fo do till all is in the Jug ; flop 
 the Jug clofe that not any Steam can go out; then put it in 
 a Pot of cold Water, lay a Tile on the Top, and let it 
 boil three Hours; take the Jug out of the Kettle, and 
 
 put 
 
Receipts ^Cookery, &c. i 37 
 
 put half a Pound of Butter in it, and fhake it together 
 till the Butter is melted : then pour it in your Difli. Gar- 
 nifh with Lemon. 
 
 To make a pale Fricafy. 
 
 Take Lamb, Chicken or Rabbets, cut in Pieces, wafh 
 it well from the Blood, then put it in a broad Stew-pan ; 
 put in as much fair \V3ter as will cover it ; put in Salt, a 
 Bunch of Sweet-herbs, fome Pepper, an Onion, 2 An¬ 
 chovies, and (lew it till ’tis enough ; then mix in a Por¬ 
 ringer 6 Yolks of Eggs, a Glafs of white Wine, a Nut¬ 
 meg grated, a little chopped Pardey, a Piece of frefh 
 Butter, and 3 or 4 Spoonfuls of Cream ; beat all thefe 
 together, and put it into your Stew-pan, and fhake it 
 together till ’tis thick. Difh it on Sippets, and garniih 
 with diced Lemon. 
 
 A brown Fricafy of Rabbets and Chickens. 
 
 Cut them in Pieces, and lay them in Butter ; then ha¬ 
 ving ready hot a Pint of Gravy, a little Claret and white 
 Wine and llrong Broth, 2 Anchovies and 2 fhivered 
 Palates, a Faggot of Sweet-herbs, Savoury Balls and 
 Spice ; thicken it with brown Butter, and fquceze on it 
 a Lemon. 
 
 Rabbets fricafy d, or Chickens White. 
 
 Cut them to Pieces, and foak the Blood out in luke¬ 
 warm Water ; then take about 2 Ounces of Butter, and 
 pafs it Gold Colour with an Onion duck with 4 Cloves 
 and a little Bit of Ham or Bacon ; put in a little Flour, 
 and half a Pint of clear white Broth or Water, a Blade 
 of Mace, and a dice of Lemon with Pepper and Salt; 
 dove all tender; then skim it, tofs it up thick with the 
 Yolks of Eggs and Cream, and fhake it till it comes thick 
 and ferve away ; garnifh with Lemon or Oyfter-Patties, 
 
 To marinade a Leg of Lamb. 
 
 Take a Leg of Lamb, cut it in Pieces the Bignefs 
 of a Halt Crown ; hack them with the Back of a 
 Knife ; then take an Efchalot, 3 or 4 Anchovies, fome 
 Cloves, Mace and Nutmeg, all beaten ; put your Meat 
 in a Difh, and drew the Seafoning over it; and put it 
 in a Stew-pan, with as much white Wine, as will coyer 
 
138 Tlee Complete Family-Piece. 
 
 it; and let it lie two Hours ; then put it all together in a 
 Frying pan, and let it be half enough ; then take it out 
 and drain it through a Colander, faving the Liquor, and 
 put to your Liquor a little Pepper and Salt, and half a 
 Pint of Gravy ; dip your Meat in Yolks of F.ggs, and 
 fry it brown in Butter ; thicken up your Sauce with Yolks 
 of Eggs and Butter, and pour it in the Di!h with your 
 Meat. Lay Sweet-Breads and forc’d Meat Balls o\er 
 your Meat ; dip them in Eggs, and fry them. Garnilh 
 with Lemons. 
 
 To make a Bifqtie of Pidgeons. 
 
 Take 12 Pidgeons, fill the Bellies with forced Meat, 
 and half roaft them, or half boil them in ftrong Broth ; 
 then have Slices of French Bread, toafted hard and hew¬ 
 ed in ftrong Broth, and have in Readinefs fome Lamb- 
 ftones, and Sweet-breads and Palates, they being firft 
 boiled tender; then hew them with your Pidgeons in your 
 hrong Broth ; add Balls of forced Meat firft ftewedor fry- 
 ed ; lay your Pidgeons in a Difh; lay on them thin Dices 
 of grilled Bacon, and your other Ingredients, and pour in 
 ftrong Broth, and garnifh with Lemon. You may leave 
 out the Sweet-breads, and Palates, and Lamb-ftones, 
 and put in fcalded herbs, as for Soops, and Turnips 
 half boiled, and cut like Dice, and fry’d brown, and fo 
 ferve it. like a Soop, and cut fix Pidgeons. 
 
 A Rag00 of Sweet- Breads. 
 
 Take your Sweet-Breads and skin 'hem, and put fome 
 Butter in the Frying pan, and brown it with Flour, and 
 put the Sweet-Breads in, hir them a little ; an-d turn them 
 then put in fome ftrong Broth and Mufhrooms, fome 
 Pepyer and Salt, Cloves and Mace; let them ftew half 
 an Hour, then put in fome forced Meat Balk, fome Ar¬ 
 tichoke Bottoms cut fmall and thin ; make it thick and 
 ferve it up with fliced Lemon. 
 
 A Trlcafy of Chickens. 
 
 After you have drawn and walk’d your Chickens, half 
 boil them ; then take them up and cut them in Pieces, 
 and put them into a Frying pan, and fry them in Butter ; 
 then take them out of the Pan and clean it, and put in 
 fome ftrong Broth, fome white Wine, fome grated Nut¬ 
 meg, 
 
Receipts in Cookery, &c. 139 
 
 meg, a little Pepper and Salt, a Bunch of Sweet-herbs, 
 and an Efcholot or two; let thefe, with 2 or 3 Ancho¬ 
 vies, dew on a flow Fire, and boil up ; then beat it 
 up with Butter and Eggs till ’tis thick, and put your 
 Chickens in, and tofs them well together ; lay Sippets in 
 the Difh, and ferve it up with diced Lemon and fin’d 
 Pariley. 
 
 Duck or Teal with Horfe-radijh. 
 
 You mull trufs them to boil, if two, lard one, and fo 
 pafs them off in brown Butter ; then put to them a Pint 
 of clear Broth, and two Plates full of Horfe-radilh ; lea- 
 fon with Salt, and dove thefe together till tender ; then 
 drain off your Horfe-radilh from your Ducks, and put a 
 good Piece of Butter ; you may fcrape your Horfe-radidl 
 very fine, which is the bed way ; then lay your Ducks 
 in your Dilh, and your Horfe-radilh all over, and gar- 
 nilh with fcraped Horfe-iadilh and diced Lemon, and 
 ferve away hot. 
 
 An Amulet 0/ Eggt the fa'Voury Way. 
 
 Take 12 Eggs, beat them very well, and feafon them 
 with Salt, and a little Pepper, then have your Frying-pan 
 ready, with a good deal of Frelh Butter in it, and let it 
 be throughly hot; then put in your Eggs, with 4 Spoon¬ 
 fuls of llrong Gravy, and have ready Pardey, and a few 
 Chieves c t, and throw them over it, and when ’tis enough 
 turn it : and when done difh it, and fqueeze Orange or 
 Lemon over it. / 
 
 Turkeys with Oyders. 
 
 Trufs them to boil, lard one, the other plain ; half road 
 them, then dove them in good Gravy and Broth ; feafon 
 with Salt, Nutmeg and Pepper ; and when tender make 
 a Ragoo with Sweet-breads, Mufhrooms, thick Butter 
 and Gravy, with the Juice of Oranges, and lay over. 
 
 To y‘«§-Pidgeons. 
 
 Pull crop, and draw your Pidgc«ns, but not wadi them ; 
 fave the Livers, and put them in fcalding Water, and fet 
 them on the Fire for a Minute or two ; then take them 
 out, and bruife them fmall with the back of a Spoon ; 
 mix with them a little Pepper, Salt, and grated Nut¬ 
 meg, Lemon-peel fhred very fine, and chopped Pardey, 
 two Yolks of Eggs very hard, and bruifed as you did the 
 
 Liver, 
 
140 The Complete Family-Piece. 
 
 Liver, and Suet fhaved exceeding fine, and fome grated 
 Bread ; work thefe together with raw Eggs, and roll it 
 in Butter, and put a bit into the Crop and Belly of your 
 Pigeon, and few up the Neck and Vent; then dip your 
 Pigeons in Water, and feafon them with Pepper, and Salt 
 as for a Pye; then put them in your Jug, with a Piece 
 of Sallery ; flop them up clofe, and fet them in a Kettle 
 of cold Water, with a Tile on the Top, and let it boil 
 three Hours; then take them out of the Jug, and put 
 them in your Difh ; take out the Sallery, and put in a 
 piece of Butter rolled in Flour ; fhake it till ’tis thick, 
 and pour it on your Pigeons. Garnilh with Lemon. 
 
 Chickens with Sellery. 
 
 Boil them off white with a Piece of Ham ; then boil 
 off 2 Bunches of Sellery ; cut them two Inches long the 
 white End, and lay them in a Sauce-pan ; put in fome 
 Cream, Butter, and Salt; ftove them a little and thickifh ; 
 then lay your Chickens in your Difh, with your Sellery 
 between ; garnilh with flic’d Ham and Lemon. 
 
 Chickens forced with Oyfters. 
 
 Lard and trufs them : make a forcing with Oyftera, 
 Sweet-breads, Parfley, Truffles, Mufhrooms and Onions j 
 chop thefe together, and feafon it ; mix it with a Piece 
 of Butter and the Yolk of an Egg ; then tie them at both 
 Ends and roaft them ; then make for them a Ragoo, and 
 garnilh them with fliced Lemon. 
 
 Pullets hon'd and forc'd. 
 
 Bone them a*s whole as poffible ; fill the Bellies with 
 Chefnuts, Mufhrooms, force Meat Balls, and Sweet-breads; 
 lard the Bread with grofs Lard, then pafs them off in a 
 Pan brown, and either ftove them or roaft them. Make 
 a Sauce with Oyfters and Mufhrooms, and lay under them. 
 
 To Jlew Pigeons with Afparagus. 
 
 Draw your Pigeons, and wrap up a little fhred Parf¬ 
 ley, with a very few Blades of Thyme, fome Salt and 
 Pepper in a Piece of Butter, put fome in the Belly, and 
 fome in the Neck, and tie up the Vent and the Neck, and 
 half roaft them ; then have fomeftrong Broth and Gra¬ 
 vy, put them together in a Stew-pan ; ftew the Pigeons 
 
Receipts ^Cooker y; &c. 141 
 
 till they are full enough ; theR have Tops of Afparagus 
 boiled tender, and put them in, and let them have a Walm 
 or two in the Gravy, and difh it up. 
 
 To flew Apples. 
 
 Take to a Quart of Water, a Pound of double-refined 
 Sugar beaten fine, boil and fcum it, and put into it a Pound 
 of the largeft and cleared Pippins, pared, and cut in halves 
 and cored. Let them boil, covered wi;h a continual Froth 
 till they be as tender and clear as you would have them ; 
 then put in the Juice of two Lemons, and a little Peel 
 cut like Threads. Let them have 5 or 6 Walms after the 
 Lemon is in ; then put them in the China Difh or Salver 
 you ferve them in; they fhould be done 2 Hours before ufed. 
 
 To flew Pigeons. 
 
 Take 6 Pigeons with their Giblets, cut the Pigeons in 
 Quarters, and put them in the Stew-pan, with two Blades 
 of Mace, a little Pepper and Salt, and juft Water enough 
 to ftew them without burning ; when they are tender, 
 thicken the Liquor with the Yolk of 1 Egg, 3 Spoonfuls 
 of thick fweet Cream, a bit of Butter, and a little lhred 
 Thyme and Parfley; (hake them all up together, and gar- 
 nifh it with Lemon. 
 
 To flew Oyfters in French Rolls. 
 
 Take a Quart of large Oyfters; wafh them in their 
 own Liquor, and drain it, and put them in it with a lit¬ 
 tle Salt, feme Pepper, Mace, and fliced Nutmeg ; let 
 the Oyfters ftew a little with all thefe Things, and thicken 
 them up with a great deal of Butter ; then take 6 French 
 Rolls, cut a piece off the Top, and take out the Crumbs, 
 and take your Oyfters boiling hot, and fill the Rolls full, 
 and fet them near the Fire in a Chafing Difh of Coals, 
 and let them be hot through, and as the Liquor foaks 
 in, fill them up with more, if you have them, or fome 
 hot Gravy : So ferve them up inftead of a Pudding. 
 
 To broil Pigeons whole. 
 
 Cut off the Wings and Neck clofe, leave the Skin at 
 the Neck to tie dole, then have fome grated Bread, 2 
 Pigeons Livers, 1 Anchovy, a Quarter of a Pound of 
 Butter, half a Nutmeg grated, a little Pepper and Salt, 
 
142 < The Complete Family-Piece. 
 
 a very little Thyme and fvveet Marjoram Hired : Mix 
 all together; put a Piece as big as a Wallnut into each 
 Pigeon ; few up your Rumps and Necks, flrew a little 
 Pepper, Salt, and Nutmeg on the Outfide, broil them 
 on a very flow Charcoal Fire on the Hearth , bafte and 
 turn them very often. Sauce is melted Butter, or rich 
 Gravy, if you like it higher tailed. 
 
 To Collar a Pig. 
 
 Slit the Pig down the Back, take out all the Bones, wafh 
 the Pig in 3 or 4. Waters, wipe it dry, and feafon it with 
 favoury Spice, Thyme, Parfley and Salt, and roll it in a 
 hard Collar, tie it clofe in a dry Cloth, and boil it with the 
 Bones in three Pints of Water, a Handful of Salt, a 
 Quart of Vinegar, a Faggot of Sweet-herbs, whole Spice, 
 a Pennyworth of Ifing glafs ; when it is boiled tender, 
 take it off, and when cold, take it out of the Cloth, and 
 keep it in this Pickle. 
 
 Ortelans roofed. 
 
 You may either lard them or let them be plain, putting 
 a Vine Leaf betw'ixt them ; when they are fpitted, fome 
 Crumbs of Bread may be ufed as for Larks; when you 
 roall them, let them be fpitted Sideways, which is the bell. 
 
 Stewed Beef. 
 
 Cut it into Pound Pieces, and pafs it off brown, or you 
 tnay wafh it and flew it in good Broth or Water ; put in 
 fome dic’d Carrots, Turnips, and quarter’d Savoys; alfo 
 flic’d Cabbage, and whole Onions ; feafon it with Pepper, 
 Salt, Cloves, and Mace ; and when all is very tender, 
 totift fome Sippets, and ferve away ; you may thicken with 
 brown Butter and Flour. 
 
 To make a favour) Dijh of Veal. 
 
 Cut large Collops out of a Leg of Veal ; fpread them 
 abroad on a DrefTer ; hack them with the Back of a 
 Knife, and dip them in the Yolks of Eggs, and 
 feafon them with Cloves, Mace, Nutmeg, Salt and Pep¬ 
 per ; then make forced Meat with fome of your Veal, 
 and Beef Suet, and Oyfters chopt, Sweet-herbs Hired fine 
 and the aforefaid Spice, and drew all thefe over your Col¬ 
 lops, roll and tie them up, and put them on Skewers, 
 
Receipts in Cookery, &c. 143 
 
 and tie them to a Spit and roaft them ; and to the reft of 
 your forced Meat add the Yolk of an Egg or two, and 
 make it up in Balls, and fry them, and put them in the 
 Dilh with your Meat when roafted, and make the Sauce 
 with ftrong Broth, an Anchovy, and an Efchalot, and a 
 little white Wine and Spice, let it ftew, and thicken it 
 up with Butter. 
 
 A very good Wny to make Dutch-Beef. 
 
 Take 8 Pounds of Buttock-beef wi hout Bone, rub it 
 all over with 6 Ounces of coar e Sugar ; let it lie two 
 Days, then wipe it a little ; then take 6 Ounces of Salt- 
 Petre beaten, a Pint of Petre Salt, and a Pint of White- 
 falt; rub it well in, and let it lie three Weeks, rubbing 
 and turning it every Day ; then few it up in a Cloth, and 
 hang it in your Chimney to dry ; turn it upfide down 
 every Day, that the Brine do not fettle : Boil it in Pump- 
 water till ’tis tender. 
 
 To ftenu a Rump of Beef 
 
 Seafon your Rump of Beef with two Nutmegs, fome 
 Pepper, and Salt, and lay the Fat fide downwards in your 
 Stew-pan ; put to it a quarter of a pint of Vinegar, a 
 Pint of Claret, three Pints of Water, three whole Onions 
 ftuck with a few Cloves, and a Bunch of Sweet-herbs ; 
 cover it clofe, and let it ftew over a gentle Fire 4 or 5 
 Hours, fcum off the Fat from the Liquor. Lay your 
 Meat on Sippets, and pour your Liquor over it. Garnifh 
 your Difh with fcalded Greens. 
 
 To bake a Rump of Beef. 
 
 Bone a Rump of Beef, beat it very well with a Roll¬ 
 ing Pin ; cut off the Sinew, and lard it with large Pieces 
 of Bacon ; roll your Lards in Seafonir.g, which is Pepper, 
 Salt and Cloves. Lard athwart the Meat, that it may 
 cut handfomely ; then feafon it all over the Meat with 
 Pepper and Salt pretty thick ; then tie it with Packthread 
 crois and crofs, and put the Top under the Bottom, and 
 tie it up tight, and put it in an earthen Pot; break all 
 the Bones, and put in the Sides and over, to keep it faft 
 that it cannot ftir ; then put in half a Pound of Butter, 
 and fome Ba^-leaves, and whole Pepper, an Efchalot or 
 
 two 
 
 
144- Complete Family-Piece. 
 
 two, and Tome fweet Heibs ; cover the Top of the Pot 
 with coarfe Fade ; put it in the Oven, and let it ftand 8 
 Hours. Serve it up with its own Liquor, and fome dried 
 Sippets. 
 
 To make Pockets. 
 
 Cut three dices out of a Leg of Veal, the length of a 
 Finger, the breadth of three Fingers, the thicknefs of a 
 Thumb, with a lharp Penknife ; give it a flit through 
 the Middle, leaving the Bottom and each Side whole, the 
 thicknefs of a Straw; then lard the Top with fmall fine 
 Lards of Bacon ; then make a Forced-meat of Marrow, 
 Sweet-breads, and Lamb-ftones juft boiled, and make it 
 up after ’cis feafoned and beaten together with the Yolks of 
 two Eggs, and put it into your Pockets as if you were fill¬ 
 ing a Pincufhion ; then few up the Top with fine Thread, 
 flour them, and put melted Butter on them, and bake them ; 
 roaft three Sweet-breads to put between, and ferve them 
 with Gravy-fauce. 
 
 Beef Scarlet. 
 
 Take a Brisket Piece of Beef, and rub all over half a 
 Pound of Bay-Salt, and a little White-Salt, mixt with it; 
 then lay it in an earthen Pan or Pot ; turn it every Day, 
 and in four Days it will be Red ; then boil it four Hours 
 very tender, and ferve it with Savoys, or any Kind of 
 Greens, or without, with pickt raw Parfley all round. 
 
 To Collar Cow Heels. 
 
 Take 5 or 6 Cow-Heels or Feet, and Bone them while 
 they* are hot, and lay-them one upon another, ftrewing 
 fome Salt between ; then roll them up in a coarfe Cloth, 
 and fqueeze in both Ends, and tie them up very hard ; boil 
 it an Hour and half; then take it out, and when ’tis cold 
 
 f jut it into common Souce Drink for Brawn. Cutoff a 
 ittle at each End, it looks better. Serve it in Slices, or 
 in the Collar, as you pleafe. 
 
 Cow Heel fryed. 
 
 You muft fplit it and flour it, and fry it brown and crifp 
 on both Sides; then fry fome Onions, and lay all over 
 them, and fauce with Butter and Muftard. Another Way 
 : s boiled with Butter and Vinegar. Another cold with 
 chopt Parfley, Pepper, Salt and Vinegar. Another Way 
 i cu t in Pieces and fricafy’d, or with Butter and Parfley, 
 
 W| fj .jj Fr leafy 
 
Receipts /kCookery, &c. 145 
 
 Fricafy Tripe. 
 
 Take a double Tripe, cut fome of the fat Part in 
 Slices, and dip them in Eggs or Batter, and fry them to 
 lay round your Difh j and the other Part cut, fome in 
 long Slips and feme in Dice, and tofs them up with Mint, 
 Onion, chopt Parfley, melted Butter, Yolks of Eggj, 
 and a little Vinegar; feafon with Pepper and Salt, l'o 
 ferve away. Another Way: You may broil fome, and 
 fome you may boil with Salt, Onion and Rofemary, 
 and fend it up in the Liquor in which it is boil’d. 
 
 Forc'd Meat Balls fnxeet. 
 
 Take Part of a Leg of Veal or Lamb, ferape it fine, 
 fhred as much Beef Suet very fmall, fealon it with lWeet 
 Spice : add Currants according to Difcretion, and the 
 Yolks of 3 or 4 Eggs, and a little Lemon-peel, ar.d 
 fome fweet Herbs fhred fine. Mix all thefe well together, 
 and make it up into little Balls. 
 
 To Drefs a Neck cf Mutton. 
 
 Take the bell End of a Heck of Mutton, and cut it 
 into Stakes, and beat them with a Rolling Pin ; then 
 ftrew lome Salt on them, and lay them in a Frying- 
 pan, and hold the Pan over a loft Fire, that they may 
 not burn ; turn them as they heat, and there will be Gra¬ 
 vy enough to fry them in till they are half enough ; then 
 put to them Broth made thus : Take the Scrag End of 
 the Mutton, break it in Pieces, and put it in a Pipkin 
 with 3 Pints of Water, an Onion, fome Salt, and when 
 it firit boils, feum it very well, and cover it, and iec ic‘ 
 boil an Hour ; then put to it half a Pint of white Wine, 
 a Spoonful of Vinegar, a Nutmeg quartered, a little 
 Pepper, a Bunch of lweet Herbs; lb cover it again, and 
 let it boil till it comes to a pint ; then itrain it thn ugh 
 a Heir Sieve, and put this Liquor in the Frying-pan, 
 and let it fry together till it is enough, then put in a good 
 piece of Butter; fliake it together, and ierve it up, and 
 girnifh with Pickles. 
 
 Mutton ivith Oykers. 
 
 Take a Leg or Shoulder of Mutton, raife 6 Hole s 
 with your Knife, then roll up your Oylleis in Eggs wit^ 
 
 H ('rump, 
 
£46 T/je Complete Family-Piece. 
 
 Crumbs and Nutmeg, and fluff three in every Hole ; 
 if you roaft it, put a Caul over, if boiled, in a Nap¬ 
 kin ; then make fome good Oyfler Sauce, and lay under 
 it; fo ferve away hot. 
 
 To Collar a Calf’s Head. 
 
 Take a Calf’s Head with the Skin and Hair upon 
 it ; then fcald it to fetch off the Hair ; then parboil it ; 
 but not too much ; then get it clean from the Bones while 
 it is hot ; you muft flit it on the Fore-part ; feafon it 
 with Pepper, Salt, Cloves, Mace, Nutmeg, and fweet 
 Herbs, Aired fmall, and all mixed together with the Yolks 
 of 3 or 4 Eggs, and fpread it over the Head, and roll 
 it up hard. Boil it gently for 3 Hours, in juft as much 
 Water as will cover it ; when ’tis tender’tis boiled enough. 
 If you do the Tongue, firft boil it and peel it, and flice 
 it in thin flices, and likewife the Palate, and put them 
 and the Eyes into the Infide of the Head before you roll it 
 up. When the Head is taken out, feafon the Pickle with 
 Salt, Pepper and Spice, and give it a boil, adding to it 
 a Pint of white Wine and as much Vinegar. When ’tis 
 cold, put in the Collar, and when you ufe it cut it in 
 ^ 1 ices 
 
 To collar a Breajl of Mutton. 
 
 Take a large Breaft of Mutton, take off the red Skin, 
 the Bones, and Griftles ; then grate white Bread, a little 
 Cloves, Mace, Salt, and Pepper; the Yolks of 3 hard 
 Eggs bruifed fmall, and a little Lemon-peel flrred fine ; 
 make yeur Meat even and flat, and ftrew your Seafon- 
 ing over it, with 4 or 5 Anchovies walk’d and bon’d ; 
 then roll your Meat like a Collar, and bind it with coarfe 
 Tape, and bake, boil, or roaft it. Cut it into three 
 or four Pieces, and diih it with ftrong Gravy Sauce thick¬ 
 en’d with Butter. You may fry Oyfters and forc’d Meat 
 Balls on it, if you pleafe ; ’tis very good cold. Cut it 
 in Slices like collar’d Beef. 
 
 To roajl a Cod’s Head. 
 
 Take the Head, walh and lcour it very clean, then 
 fcotch with a Knife, and ftrew a little Salt on it; and 
 lay it on a ftew-pan before the Fire, with fomething be¬ 
 hind it; throw away the Water that runs from it the 
 
 full half Hour ; then ftrew on it fome Nutmeg, Cloves, 
 
 and 
 
Receipts iii Cookery, &c. 147 
 
 and Mace, and Salt, and bade it often with Batter ; 
 turning it till it is enough. Jf it be a large Head it will 
 take 4 o” 5 Hours roalHng, then take all the Gravy of 
 the Fifh, as much whiteWine and more Meat Gravy, fome 
 Horfe-radifh, and i or z Efchalots, a little diced Gin¬ 
 ger, fome whole Pepper, Cloves, Mace, and Nutmeg, 
 a Bay-leaf or two; beat this Liquor up with Butter and 
 the Liver of the Fifh boiled, and broke, and drained into 
 it, and the Yolks of tw r o or three Eggs, fome Oyders and 
 Shrimps, and Balls made of Fifh, and fried Tifli round 
 it. Garnifh with Lemon and Horfe-radifh. 
 
 Roajl Mutton andJlenved Oyders. 
 
 You mud have a Neck and Loin, they mud be boned, 
 only leaving the top bones about an Inch long on ; yoti 
 mud draw the one with Pardey, and the other mud be 
 larded wdth Bacon very clofe ; skewer them and road them 
 or dove or bake them, jud as you pleafe ; then fry off 
 fome Cucumbers, and dew them and put under ; feafen 
 your Cucumbers with Vinegar, Pepper, and Salt, and 
 Shallots minced ; then lay your Sauce under your Phillets 
 of Mutton, and garnifh your Difh with Horie-radidr and 
 pickled Cucumbers. 
 
 A Leg of Mutton, Goofe, or Turkey, a-la-Daule. 
 
 Lard it with Bacon, and half toad it, then take it off 
 the Spit, and put it in as fmall a Pot as will boil it ; 
 put to it a Quart of white Wine, drong Broth, a Pint 
 of Vinegar, whole Spice, Bay-leaves, iweet Marjoram, 
 Wincer Savory and green Onions. When it is ready, lay 
 it in the Didr, make Sauce with., fonre of the Liquor, 
 Mufhrooms, diced Lemon, 2 or 3 Anchovies ; thicken it 
 with brown Butter, and gamilh it with diced Lemon. 
 
 To bajh roafed Mutton. 
 
 Take your Mutton half roaded, and cut it in Pieces 
 as big as a Half-crown; then put into your Sauce-pan 
 half a Pint of Claret, as much drong Broth or Gravy, 
 for Water, if you have not the other; 1 Anchovy, an 
 Efchalot, a little whole Pepper, fome Nutmeg diced. 
 Salt to your Tade ; fome Oyder Liquor, a Pint of Oy¬ 
 ders. Letthefedew a little; then put in the Meat, and 
 a few Capers and Samphire Hired ; when ’tis hot through, 
 
 H .2 thicken 
 
148 llje Complete Family-Piece. 
 
 thicken it up with a Piece of frelh Butter rolled in Flour. 
 Dry Sippets and lay in your Diih, and pour your Meat 
 on them. Garnifh with Lemon. 
 
 A Leg of Mutton a-la-Royal. 
 
 Lard your Mutton and Slices of Veal with Bacon rol¬ 
 led in Spice and fweet Herbs; then, bringing them to a 
 Br®wn with melted Lard; boil the Leg of Mutton in 
 itro. g Broth, with all forts of fweet Herbs, and an Onion 
 duck with Cloves ; when it is ready, lay it on the Difh ; 
 lay round the Collops; than pour on it a Ragoo, and 
 Garnifh with Orange and Lemon. 
 
 Mutton difguifed. 
 
 Take a Shoulder of Mutton three Parts roafted, and let 
 it cool; then raife the Skin all up to the Knuckle, and cut 
 off all to the Skin and Knuckle ; fave the blade bone 
 and broil it, and make a geo! Hafh with the ref! of 
 it ; put in fome Piokle Cucumbers, Capers, and good 
 Gravy and Shallot, and tofs i. up, and lay the blade 
 Bone on and the Skin. 
 
 To Collar a Pig. 
 
 Cut off the Head of a Pig, then cut the Body afunder, 
 bone it, and cut two Collars off each Side ; then lay it in 
 Water to takeout the Blood ; then take Thyme and Par-- 
 i ley and fhredthem very fmall, and mix them with Pepper, 
 Salt, and Nutmeg, and ltrew fome on every Side or Col¬ 
 lar, and roll it up, and tie it with coarfe Tape; fo boil 
 them in fair Water and Salt, till they are very tender : 
 put two or three Blades of Mace into the Kettle, and 
 when they are enough, take them up, and lay them in 
 fomething to cool; drain out fome of the Liquor, and add 
 to it fome Vinegar and Salt, a little white Wine, and 3 or 
 4 Bay-leaves;give it a boil up, and when ’tiscold put 
 it to the Collars, and keep them for ufe. 
 
 A Frica/y of Lamb. 
 
 Cut a hind Quarter of Lamb into thin Slices, feafon 
 it withfavoury Spices, fweet Herbs and a Shallot ; then 
 fry them, and tofs them up in drong Broth, white Wine, 
 Cyders, Balls, and Palates, a little brown Butter to thick¬ 
 en it, or a bit of Butter roll’d up in Flour. 
 
 Veal 
 
Receipts wCookery, G?r. 149 
 
 Veal Cutlets larded. 
 
 Take a Neck of Veal, cut it into Bones, and lard 
 one fide, and fry them off quiek ; then thicken a Piece 
 of Butter with a little Flour and a whole Onion ; put 
 in fome good Gravy, as much as will juft cover them, 
 and a few frelh Mufhrooms and force Meat Balls ; ftove 
 them tunder, skim off the Fat, and fqueeze in a Lemon ; 
 feafon them and ferve away. 
 
 To Collar a Breaf of Veal. 
 
 Take a Breaft of Veal, and Bone it, and wafti it, 
 and dry it in a clean Cloth ; then Hired Thyme, Win¬ 
 ter favoury and Parfley, very fmall, and mix with it 
 Salt, Pepper, Cloves, Mace and Nutmeg; then ftrew it on 
 the Infide of your Meat, and roll it up hard, beginning at 
 he Neck end ; tie it up with Tape and put it in a P-t 
 fit to boil it in, Handing upright ; you mod boil it in Wa¬ 
 ter and Salt, and a Bunch of fweet Herbs ; when ’ris 
 boiled enough, take it off the Fire, and p t it in an 
 earthen Pot, and when the Liquor is cold pour it over 
 it ; or elfe boil Salt and Water ftrong enough to bear an 
 Egg, and when that is cold pour it on your Veal : 
 W hen you ferve it] to the Table, cut it in round Slices : 
 Garnifli with Laurel and Fennel. 
 
 To drefs a Calf’s Head. 
 
 Scald the Hair off, and take out the Bones ; then have 
 in Readinefs Palates boiled tender, Yolks of hard Eggs, 
 Oyfters fealded, and forc’d Meat; ftuff all thefe into your 
 Head, and few it up clofe in a Cloth ; boil it three 
 Hours ; make a ftrong Gravy for Sauce, and garnifli 
 with fry’d Bacon. 
 
 Scotch CoJIops. 
 
 Cut thin Slices out of a Leg of Veal, as many as yon 
 think will ferve for a DiHi, and hack them, and lard 
 fome with Bacon, and fry them in Butter ; then take 
 them out of the Pan, and keep them warm, and clean 
 the Pan, and put into it half a Pint of Oyfters, with their 
 Liquor, and fome ftrong Broth, i or 2 Elchalots, a Glafs 
 of white Wine, 2 or 5 Anchovies minced, fome grated 
 Nutmeg ; let thefe have a boil up, and thicken it with 
 
 H ,3 4 <> r 5 
 
150 The Complete Family-Piece. 
 
 4 or 5 Eggs, and a Piece of Butter, and then put in 
 your Collops, ar.d lhake them together till *tis thick ; 
 put dried Sippets on the Bottom of the Dilh, and put 
 your Collops in, and fo many as you pleafe of the 
 Things in your Halh. 
 
 A Ragoo of a Breajl of Veal. 
 
 Bone a Breaft of Veal, cut a handiome fquare Piece, 
 then cut the other Part into fmall Pieces, brown it in But¬ 
 ter ; then ftew and tofs it up in your Ragoo for made 
 Dilhes, thicken it with brown Butter, put then the Ra¬ 
 goo in the Dilh, lay on the fquare Piece diced, with Le¬ 
 mon, fweet Breads, Sippets, and Bacon fried in the Bat¬ 
 ter of Eggs, and garnilh it with fliced Orange. 
 
 To hajb a Calf’* Head. 
 
 Boil the Head almoft enough, then cut it in half, the 
 faireft Half fcotch and flrew it over with grated Bread, 
 and a little Ihred Parfley; fet it before the Fire to broil, and 
 balte it with Butter. Cut the other half and the Tongue 
 into thin Slices as big as a Crown Piece. Have fome 
 itrong Gravy ready, and put it in a ftew Pan with your 
 Halh, an Anchovy walhed, boned, the Head and Tail 
 off; a bit of Onion, 2 or 3 Cloves, and 2 blades of 
 Mace, juft bruifed and put into a Rag ; then ftrew in a 
 little Flour, and fet it to ftew. When ’tis enough, have 
 in Readinefs the Yolks of 4 Eggs well beaten, with 2 or 
 3 Spoonfuls of white Wine, and iome grated Nutmeg, and 
 ftir it in your Halh till ’tis thick enough ; then lay your 
 broiled Head in the Middle, and your Halh round. Gar¬ 
 nilh with Lemon and little Slices of Bacon ; always 
 have forc’d Meat Ball. You may add fweet Breads 
 and Lamb’s-ftones, £ 5 Y. 
 
 To Force a Fowl. 
 
 Take a good Fowl, kill, pull, and draw it, then flit 
 the Skin down the Back, and take off the Flelh from 
 the Bones, and mince it very fmall, and mix it with one 
 Pound of Beef Suet Ihred, and a Pint of large Oyfters 
 chopped, two Anchovies, an Efchalot, a little grated 
 Bread, fome fweet Herbs; Ihred all thefe very well, 
 and mix them, and make it up with Yolks of Eggs ; 
 fo put all thefe Ingredients on the Bones again, and draw 
 
Receipts in Cookery, &c. 155 
 
 the Skin over again ; few up the Back and put the 
 Fowl in a Bladder, fo boil it an Hour and a Quarter ; 
 then flew Tome more Oyfters in Gravy, and bruife in a. 
 little of your forc’d Meat, and beat it up with frefh 
 Butter; put the Fowl in the Middle; pour on the Sauce, 
 and garniih with fliced Lemon. 
 
 Scotch Col lops brown. 
 
 Take a Phillet of Veal, cut it in 'thin Collops, and 
 hack them well; feafon them with Nutmeg, Pepper, and 
 Salt, then fry them off quick and brown ; then brown 
 off a Piece of Butter Gold Colour thickened with Flour,, 
 and putin fome good clear Gravy; then putin fome Mufh- 
 100ms, Morelles, Trouffi.es, and fenc’d Meat Balls, with 
 .fweet Breads dic’d ; fqueeze in an Oronge or Lemony 
 tofs up your Collops quick and thick, fo ferve. 
 
 White Collops. 
 
 You muft cut them fmall, and hack them ■well ; feafon 
 with Nutmeg and Salt, and pafs them quick of a pale. 
 Colour, in a fmall bit of Butter ; then fqueeze in a 
 Lemon, put in half a Pint of Cream, and the Yolks of 
 4 Eggs; tofs them up thick, and ferve away quick. 
 
 To flew a Neck of Veal, 
 
 Cut your Neck of Veal in Steaks, beat them fiat,, 
 and feafon them with Salt, grated Nutmeg, Thyme, and. 
 Lemon-peel, fhred very fine ; and when you put it into, 
 your Pan, put to it fome thick Cream, according to the 
 Quantity you do, and let it Hew foftly till ’tis enough ; 
 then put into your Pan 2 or 3 Anchovies, a little Gra¬ 
 vy, or ftrong Broth, a bit of Butter, and fome Flour, 
 dufted in, and tofs it up till ’tis thick, then Difh it.. 
 Garnifh with Lemon. 
 
 A Ragoofor made Dijhes. 
 
 Take Claret, Gravy, fweet Herbs, and favoury Spice, 
 tofs up in it Lamb-ftones, Cock’s-Combs boiled, blanched 
 and fliced, with fliced Sweet-meats, Oyfters, Muihroom.s. 
 Truffles and Murrells ; thicken thefe with brown Butter, 
 and ufe it when called for. 
 
152 The Complete Family-Piece. 
 
 To make a Ragoo of Pigs-Ears. 
 
 Take a Quantity of Pigs-Ears, and boil them in one 
 half Wine, and the other Water ; eut them in fmall 
 ' Piec s; then brown a little Butter, and put them in, and 
 a pretty deal of Gravy, 2 Anchovies, an Efchalot or 2, 
 a little Muftard, and fome Slices of Lemon, fome Salt 
 and Nutmeg, flew all thefe together, and fhake it up 
 thick. Garnilh the Dilh with the Barberries. 
 
 To force a Leg of Mutton, Lamb, or Veal. 
 
 Take out all the Meat, and leave the Skin whole ; 
 tlien take the Lean of it and make it into forced Meat 
 thus, to 2 Pound of your Lean Meat put 3 Pounds of 
 Beef-fuet ; take away all Skins from the Meat and Suet} 
 then fhred both very fine, and beat it with a Rolling-pin, 
 till you know not the Meat from the Suet; then mix with 
 it 4 Spoonfuls of grated Bread, half an Ounce of Cloves 
 and Mace beaten, as much Pepper, fome Salt, and a 
 few fweet Herbs fhred fmall} mix all thefe together with 
 6 raw Eggs, and put it into the Skin again, and few it 
 op. If you roaft it, ferve it with Anchovy Sauce ; if you 
 boil it, lay CoIIiflower or French Beans under it. Gar- 
 nifh with Pickles,. or flew Oyftcrs, and put under it, 
 with forc’d Meat Balls, or Saufages fried in Butter. 
 
 A Pig roafied. 
 
 You muft put in the Belly a Piece of Bread, fome 
 Sage and Parfley chopt fmall, and fome Salt; few up the 
 Belly, and fpit it and roaft it, then fplit it and cut off 
 the Ears and Under Jaws, and lay round, and make a 
 Sauce with the Brains, thick Butter, Gravy and Vinegar, 
 and lay under. Make Currant Sauce in a Cup. 
 
 Pork Cutlets. 
 
 Take a Loin or Neck of Pork, cut off the Skin, and 
 cut it into Cutlets ; feafon them with Sage, Parfley, and 
 Thyme cut fmall. Pepper and Salt, and Crumbs of 
 Bread ; mince all together, and broil them ; fauce them 
 with Muftard, Butter, Shallot, Vinegar and Gravy ; fo 
 ferve them away hot. 
 
Receipts in Coocker y, &c. 153 
 
 To Ragoo a Breaf of Veal* 
 
 Lard your Bread of Veal with Bacon ; then half boil 
 it with Water and Salt, whole Pepper, and a Bunch of 
 fweet Herbs ; then take it out, and dud it with fome 
 grated Bread, fweet Herbs fhred fmall, and grated Nut¬ 
 meg and Salt, all mixed together ; then broil it on both 
 Sides, and make a Sauce of Anchovies and Gravy thick¬ 
 en’d up with Butter. Garnifh with Pickles. 
 
 An incomparable Way to make Muflard. 
 
 Take a Quart of the bed Mudard-feed you can get, 
 let it be well dried, finely beat and fifted ; then put ro 
 mix it, two Parts white Wine Vinegar, and one Sack, 
 alfo 1 Spoonful of double refin’d Sugar; dop it clofe, and 
 ’twill keep a Year. If you are curious in your Seed, this 
 Way of making it gives a very agreeable Quicknefs and 
 Flavour, that is not fo difguding in the Breath, as when 
 Garlick is kept in the Jug. 
 
 A Pig Lamb Fajloion. 
 
 You mud skin it, and leave the Skin whole with the 
 Head on ; then chine it down as Mutton, and lard it with 
 Lemon Peel and Thyme, and road it in Quarters as 
 Lamb; the other Part fill full with a good Country thick 
 Plum-Puddirg ; few up the Belly and bake it; the Pig 
 will look as if roaded. 
 
 Beef A la- Mode. 
 
 Take a good Buttock of Beef, interlarded with great 
 Lards rolled up in Savou y Spice and fweet Herbs ; put 
 it in a great Sauce pan, and cover it dole, and fet it 
 in the Oven all Night. This is fit to eat cold. 
 
 To make an Almond Pudding. 
 
 Take a Pound of the bed Jordan -Almonds blanched 
 in cold Water, and beat very fine with a little Rcfe- 
 water ; then take a Quart of Cream, boiled with whole 
 Spice, and taken out again, and when ’tis cold, mix it 
 with the Almonds, and put to it three Spoonfuls of grated 
 Bread, and one Spoonful of Flour, nine F.ggs, but three 
 Whites, half a Pound of Sugar, a Nutmeg grated ; 
 mix and beat thefe well together, put fome PufF-rafte at 
 
 H 5 the 
 
154 Complete Family-Piece. 
 
 the Bottom of a Difb ; put your Stuff in, and here and 
 there flick a Piece of Marrow in it. It mull bake an 
 Hour, and when ’tis drawn, fcrape Sugar on it, and ferve 
 it up. 
 
 To make New-College Puddings. 
 
 Grate a penny flale Loaf, and put to it a like Quan¬ 
 tity of Beef-fuet finely fhred and a Nutmeg grated, a lit¬ 
 tle Salt, fome Currants, and then beat fome Eggs in a lit¬ 
 tle Sack, and fome Sugar, and mix all together, and 
 knead it as ftiff as for Manchetj and make it up in the 
 form and fize of a Turkey-Egg, but a little flatter ; 
 then take a Pound of Butter, and put it in a Difh, and 
 fet the Diih over a clear fire in a Chafing-difh, and rub 
 the Butter about the Difh tilTtis melted; put your Puddings 
 in, and cover the Difh, but often turn your Puddings, un¬ 
 til they are all brown alike, and when they are enough 
 fcrape Sugar over them, and ferve them up hot for a fide 
 Difh. 
 
 You muft let the Pafle lie a Quarter of an Hour be¬ 
 fore you make up your Puddings. 
 
 Orange Pudding. 
 
 Take 3 fair Oranges, cut them, and fqueeze off the 
 |uice into a clean Pan; boil the Peels in two or three 
 Waters, till the Bitternefs is off; then pick out the Pulp 
 and Strings, and beat the Peel very fine in your Mortar, 
 with Orange flour-water ; then mix it up with the flrain’d 
 Juice ; add to it 9 Eggs, leaving out four Whites, half 
 a Pound of Butter, and Sugar to your Talle ; put a PufF- 
 pafle at the Bottom of the Difh, and garnifh the Edge of 
 the Difh with Palte; fome People only grate in the Peels 
 raw, and leave out the Juice ; but I think the above 
 writ en Way is the moil grateful and pleafant. 
 
 Note, You mufl beat all in the Mortar a full Hour at 
 leaft, till the Ingredients look all alike. 
 
 To make a Carrot Pudding. 
 
 Take raw Carrots and fcrape them clean, grate them 
 with a Grater without a back, to half a Pound of 
 Carrot, take a Pound of grated Bread, a Nutmeg, a 
 little Cinnamon, a very little Salt, half a Pound of Su¬ 
 gar and half a Pint of Sack, eight Eggs, a Pound of But¬ 
 ter Risked, and as much Cream as will mix it well toge- 
 
 ' ther } 
 
Receipts in Co ok e ry, &c. i55 
 
 ther } flir it and beat it well up, and put it in a Difh to 
 bake; put PufF-pafte at the Bottom ol your Difh. 
 
 A Rye-bread Pudding. 
 
 Take half a Pound of foure Rye-bread grated, half 
 a Pound of Beef-fuet finely fhred, half a Pound of Cur¬ 
 rants clean wafh’^, half a Pound of Sugar, a whole Nut¬ 
 meg grated, mix all well together, with 5 or 6 Eggs ; 
 butter a Difh, boil it an Hour and a Quarter, and ierve 
 it up with melted Butter. 
 
 To make a French-Barley Pudding. 
 
 Take a quart of Cream, and put to it fix Eggs well 
 beaten, but three of the Whites ; then feafon it with Su¬ 
 gar, Nutmeg, a little Orange-flower-water, and a 
 Pound of melted Butter ; then put to it fix handfuls of 
 French Barley that has been boiled tender in Milk ; But¬ 
 ter a Difh, and put it in, and bake it. It mull hand 
 as long as a Venifon Pally, and it will be good. 
 
 To make a Cabbage Pudding. 
 
 Take 2 Pounds of the lean Part of a Leg of Veal ; 
 take of Beef fuet the like Quantity ; chop them together, 
 then beat them together in a ilone ]\lortar, adding to it 
 half a little Cabbage fcalded, and beat that with your 
 Meat ; then feafon with Mace and Nutmeg, a little Pep¬ 
 per and Salt, fome green Goofeberries, Grapes or Bar¬ 
 berries, in the Time of Year. In the Winter put in a 
 little Verjuice; then mix all well together, with the Yolks 
 of 4 or 5 Eggs, well beaten ; then wrap it up in green 
 Cabbage Leaves, tie a Cloth over it, boil it an Hour,. 
 Melt Butter for Sauce. 
 
 To make a Pith Pudding. 
 
 Take a Quantity of the Pith of an Ox, and let it lie 
 all Night in the Water to foak out the Blood ; the next 
 Morning ftrip it out of the Skins, and beat it with the 
 back of a Spoon in Orange-flower-water, till ’tis as fine 
 as Pap ; then take 3 blades of Mace, a Nutmeg quarter¬ 
 ed, a Hick of Cinnamon ; then take half a Pound of the 
 beft Jordan Almonds, blanched in cold Water; then beat 
 them with a little of the Cream, and as they dry, put 
 in more Cream, and when they are all beaten, ftrain the 
 
 Cream 
 
156 "The Complete Family-Piece. 
 
 Cream from them to the Pith ; then take the Yolks of 
 ten Eggs, the Whites of but two ; beat them very well, 
 and put them to the Ingredients; then take a Spoonful of 
 grated Bread, or Naples bisket ; mingle all thefe together, 
 with half a Pound of fine Sugar, and the Marrow of four 
 large Bones, and a little Salt: fill them in fmall Ox or 
 Hog’s Guts, or bake it with Puff-cruft. 
 
 To make a Spread-Eagle Pudding. 
 
 Cut off the Cruft of three Half-penny Rolls, then Dice' 
 them into your Pan ; then fets three Pints of Milk, over 
 the Fire, make it fealding hot, but not boil; fo pour it 
 over your Bread, and cover it clofe, and let it Hand an 
 Hour ; then put in a good Spoonful of Sugar, a very 
 little Salt, a Nutmeg grated, a Pound of Suet after ’tis 
 fhred, half a Pound of Currants walhed and picked, four 
 Spoonfuls of cold Milk, ten Eggs, but five cf the Whites; 
 and when all Pin, ftirit, but not t ; l! all is in ; then mix 
 it well. Butter a DiDi ; lefsthan an Hour will bake it. 
 
 Plain Pudding. 
 
 You muft feald your Milk, and put in as much grated 
 Bread as Suet, and put your Milk to it; then cover it a 
 Quarter of an Hour ; feafonitwith Nutmeg and Ginger, 
 and 1 Spoonful of Sugar. Mix this up well with a little 
 Flour, and boil it two Hours. 
 
 Pudding for little Dijbes. 
 
 Take a Pint of Cream, and boil it, and flice a Half¬ 
 penny Loaf, and pour your Cream over it hot, and co¬ 
 ver it clofe till ’tis cold ; then put in half a Nutmeg 
 grated, a quarter of a Pound of Sugar, the Yolks of 
 tour Eggs, the Whites of but two; But.er your Eifti, 
 and put it in, and let it boil an Hour; melt Butter, Sack 
 and Sugar, for Sauce. 
 
 A Rice Pudding. 
 
 Grind or beat half a Pound of Rice to Flour; mix it, 
 by Deg r ees, with 3 Pints of Milk, and thicken it over 
 the Fire with Care, tor fear of burning till ’tis like a 
 Hafty-Pudding ; when ’tis fo thick, pour it out, and let 
 it ftand to cool. Put to it 9 Eggs, but half the Whites, 
 
 3 or 4 Spoonfuls of Orange-flower-water. Melt almoft 
 
 a 
 
Receipts in Cookerv, &c. 157 
 
 a Pound of good Butter, and fweeten it to your Tafte- 
 Add Sweet Meats if you pleafe. 
 
 To make an Oat-Meal Pudding. 
 
 Take 3 Pints of thick Cream, and 3 Quarters of a 
 Pound of Beef-fuet fhred very fine ; when the Cream 
 boils, put into it the Suet and a Pound of Butter, and 
 half a Pound of Sugar, a Nutmeg grated, a little Salt; 
 then thicken all with a Pint of fine Oat-meal ; flir it toge¬ 
 ther; pour it in a Pan ; and cover it up clofe till ’tis almofl 
 cold ; then put in the Yolks of 6 Eggs; mix it all well 
 together, and put a very thin Pafle at the Bottom of 
 the Difh, and Hick lumps of Marrow in it; bake it 2 
 Hours. 
 
 To make a fine Bread Pudding. 
 
 Take 3 Pints of Milk and boil it; when ’tis boiled, 
 fweeten it with half a Pound of Sugar, a fmall Nutmeg 
 grated, and put in half a Pound of Butter ; when ’tis 
 melted, pour it in a Pan, over 11 Ounces of grated 
 Bread; cover it up. The next Day put to it 10 Eggs 
 well beaten ; ftir all together, and when the Oven is 
 hot, put it in your Difh ; three Quarters of an Hour will 
 bake it. Boil a hit of Lemon-Peel, in the Milk, take it 
 out before you put your other Things in. 
 
 To make a Curd Pudding. 
 
 Take the Curd of a Gallon of Milk, and Whey it 
 well, and rub it through a Sieve, then take 6 Eggs, a 
 little thick Cream, three Spoonfuls of Orange flower - 
 water, 1 Nutmeg grated, grated Bread, and Flour, of 
 each 3 Spoonfuls; a Pound of Currants, and ltoned Ra- 
 fins ; mix all thefe together ; Butter a thick Cloth, and 
 tie it up in it; boil it an Hour. For Sauce melt Butter 
 and Orange-flower-water, and Sugar. 
 
 A Bread and Butter Pudding for Fafting- Day s. 
 
 Take a twopenny Loaf, and a Pound of frefli Butter ; 
 fpread it in very thin Slices, as to eat; cut them off as 
 you fpread them, and ftone half a Pound of Raifins, and 
 wafh a Pound of Currants; then put Puff paite at the 
 Bottom of a Difh, and lay a Row of your Bread and 
 Butter, and ftrew a Handful of Currants, and a few 
 Raifins, and fome little bits of Butter, and do fo till your 
 
 Difli 
 
158 The Complete Family-Piece. 
 
 Difh is full i then boil 3 Pints of Cream and thicken it 
 when cold with the Yolks of 10 Eggs, a grated Nutmeg, 
 a little Salt, near half a Pound of Sugar, fome Orange- 
 flower-water ; and pour this in juft as the Pudding is go¬ 
 ing into the Oven. 
 
 A a good boiled Pudding. 
 
 Take a Pound and a Quarter of Beef-fuet, after ’tis 
 skinned, flared very fine, then ftone three Quarters of a 
 Pound of Raifins, and mix with it, and a grated Nut¬ 
 meg, a Quarter of a Pound of Sugar, a little Salt, a 
 little Sack, four Eggs, four Spoonfuls of Cream, and 
 about half a Pound of fine Flour ; mix thefe well toge¬ 
 ther, pretty ftiff; tie it in a Cloth, and let it boil four 
 Flours. Melt Butter thick for Sauce. 
 
 Marrow Pudding . 
 
 Take a Quart of Cream or Milk, put in 4 Ounces of 
 Bisket, 8 Yolks of Eggs, fome Nutmeg, Salt, and the 
 Marrow of 2 Bones ; fave fome bits to lay about the 
 Top, feafon with a little Sugar, put in 2 Ounces of 
 Currants plumpt; fet it gently on the Fire, then cool it 
 and bake it in Puff-pafte. 
 
 A Lemon Pudding. 
 
 Take 2 clear Lemons, grate off the outfide Rinds ; 
 then grate 2 Naples-biskets, and mix with your grated 
 Peel, and add to it three Quarters of a Pound of fine Su¬ 
 gar, 12 Yolks and 6 Whites of Eggs, well beat, and 3 
 Quarters of a Pound of Butter melted, and half a Pint 
 of thick Cream ; mix thefe well together ; put a fheet 
 of Paftc- at the Bottom of the Difh ; and juft as the Oven 
 is ready, put your Stuff in the Difh j fift a Little Double- 
 refined Sugar over it before you put it in the Oven j an 
 Hour will bake it. 
 
 To make White Hogs Pudding. 
 
 Take a Quart of Cream, and 14 Eggs, only half the 
 Whites, beat them but a little : and when the Cream boils, 
 put in the Eggs ; keep them ftirring on a gentle Fire, 
 till ’tis all a thick Curd. After ’tis almoft cold, put to it a 
 Pound of grated white Bread, 2 Pounds of Suet fhred 
 very fine, 2 Nutmegs grated, fome Citron cut fmall. 
 
Receipts in Cooker V, &c. i 
 
 half a Pound of Almonds beat (mall, with Orange-flower- 
 water, Salt, and Sugar to'your Tafte. 
 
 A Calves Foot Pudding. 
 
 Take Calves Feet, (hred them very fine, and mix 
 them with a Penny Loaf, grated and fcalded with a 
 Pint of thick Cream ; put to it half a Pound of fhred 
 Eeef Suet, eight Eggs, and a Handful of Plumped Cur¬ 
 rants ; feafon it with (weet Spice and Sugar, a little Sack 
 and Orange-flower-water, the Marrow of 2 Bones; then 
 put it in a Veal Caul, being waflied over with the Bat¬ 
 ter of Eggs ; then wet a Cloth and put it therein, tie it 
 clofe up ; when the Pot boils, put it in ; boil it about 
 two Hours ; then turn it in a Difli, and flick on it diced 
 Almonds and Citron ; let the Sauce be Sack and Orange- 
 flower-water, with Lexnon Juice, Sugar and drawn But¬ 
 ter. 
 
 To make Almond Hogs Pudding. 
 
 Take 2 Pounds of Beef-fuet, or Marrow (hred very 
 fmall, apd a Pound and half of Almonds blanched, and 
 beaten very fmall with Rofe-water ; 1 Pound of grated 
 Bread, a Pound and Quarter of fine Sugar, a little Salt, 
 
 1 Ounce of Mace, Nutmeg, and Cinnamon, 12 Yolks 
 ofEggs, 4 Whites, a Pint of Sack, a Pint and halfof thick 
 Cream, fomeRofe or Orange-flower-water ; boil the Cream 
 and tie a little Saffron in a Rag, and dip it in the Cream 
 to Colour it. Firft beat your Eggs very well, then ftirin 
 your Almonds, then the Spice, and Salt, and Suet, and 
 then mix all your Ingredients together ; fill your Guts 
 but half full, put fome bits of Citron in the Guts as you 
 fill them. Tie them up, and boil them about Quarter 
 of an Hour. 
 
 Black Hogs Puddings. 
 
 Boil fome Hogs Harflet in about 4 or 3 Gallons of 
 Water till ’tis very tender ; then take out all the Meat, 
 and in that Liquor fleep near a Peck of Groats ; put in 
 the Groats as it boils, and let them boil a Quarter of an 
 Hour ; then take the Pot off the Fire, and cover it up 
 very clofe, and let it ftand five or fix Hours ,• chop 2 or 3 
 Handfuls of Thyme, a little Savory, fome Parfley and 
 Penny-royal, fome Cloves, and Mace beaten, a Hand¬ 
 ful of Salt ; then mix all thefe with half the Groats, and 
 2 Quarts of Blood : put in moft Part of the Leaf of the 
 
160 The Complete Family-Piece. 
 
 Hog, cut it infquare Bits like Dice, and Tome in long 
 Bits ; fill your Guts, and put in the Fat as you like it ; 
 fill the Guts three Quarters full, put your Puddings into 
 a Kettle of boiling Water : let them boil an Hour, and 
 prick them with a Pin to keep them from breaking. 
 Lay them on clean Straw when you take them up. The 
 other half of the Groats you may make into white Pud¬ 
 dings for the Family. 
 
 ♦ 
 
 To make a Cow-Heel Pudding. 
 
 Take a large Cow-heel, and cut off all the Meat, but 
 the black Toes, put them away, but mince the reft very 
 fmall, and Hired it over again, with three Quarters of a 
 Pound of Beef-fuet; put to it a Penny Loaf grated, 
 Cloves, Mace, Nutmeg, Sugar, and a litt’e Salt, fome 
 Sack, and Rofe-water ; mix thefe well together with fix 
 raw Eggs well beaten, Butter a Cloth, and put it in, 
 and boil it two Hours. For Sauce, melt Butter, Sack, 
 and Sugar. 
 
 To make little Hafty-Puddings, to boil in Cuftard-Difhes . 
 
 Take a large Pint of Milk, put to it 4 Spoonfuls of 
 Flour, mix it well together, and fet it over the Fire, and 
 boil it into a fmooth Hafly-Pudding ; fweeten it to your 
 Tafte, grate Nutmeg in it, and when ’tis almoft cold, 
 beat 5 Eggs very well, and ftir into it; then butter your 
 Cuftard cups, put in your Stuff, and tie them over with a 
 Cloth, put them in the Pot when the Water boils, and let 
 them boil fomething more than half an Hour; pour on 
 them melted Butter. 
 
 To make a Hafty-Pudding. 
 
 Break an Egg into fine Flour, and with your Hand 
 work up as much as you can into as ft iff a Pafte as is 
 , poftible; then mince it as fmall as Herbs to the Pot, as 
 Iroall as if it were to be fifted ; then fet a Quart of Milk 
 a boiling, and put in your Pafte, fo cut as before men¬ 
 tioned ; put in a little Salt, fome beaten Cinnamon and 
 Sugar, a Piece of Butter as big as a Walnut, and keep 
 it ltirring all one Way, till ’tis as thick as you would 
 have it, and then ftir in fuch another Piece of Butter ; 
 and when ’tis in the Difh, flick it all over with little 
 bits of Butter. 
 
 To 
 
Receipts ^Cookery, (Sc. i 61 
 
 To make Hogs Puddings nvith Currants. 
 
 Take 3 Pounds of grated Bread to 4 Pounds of Beef-fu- 
 et finely fhred, 2 Pounds of Currants ; Cloves, Mace, 
 and Cinnamon, of each half an Ounce beaten fine, a 
 little Salt, a Pound and half of Sugar, a Pint of Sack, a 
 Quart of Cream, a little Rofe-water, 20 Eggs well bea¬ 
 ten, but half the Whites; mix all thefe well together, and 
 fill the Guts half full : Boil them a little, and prick 
 them as they boil, to keep them from breaking the Guts. 
 Take them up on clean Cloths. 
 
 To make a Sweet-meat Pudding. 
 
 Put a thin PufF-pafte at the Bottom of your Difh, then 
 have of candied Orange and Lemon-peel, and Citron of 
 each an Ounce ; flice them thin and put them in the Bot¬ 
 tom on your Pafte ; then beat 8 Yolks of Eggs, and two 
 Whites, near half a Pound of Sugar, and half a Pound 
 of Butter melted ; mix and beat all well together, and 
 when the Oven is ready, pour it on your Sweet-meats in 
 the Difh. An Hour or lefs will bake it. 
 
 Quaking Pudding. 
 
 Take 12 Eggs, beat them up well j put in 2 Ounces 
 of Sugar, 2 Ounces of Biskets, 1 Quart of Cream, 3 
 Spoonfuls of fine Flour ; feafon with Nutmeg, and Salt; 
 mix it as for Pancakes thin as Batter ; then put in fome 
 Orange-flower-water, or Rofe-water, and Butter your 
 Cloth ; then boil it three Quarters of an Hour; fauce it 
 with Sack, Sugar, and Butter. 
 
 jd co’ouring Liquor for Puddings. 
 
 Beat an Ounce of Cochineel very fine, put it in a Pint 
 of Water in a Skillet, and a Quarter of an Ounce of * 
 Roach Allum ; boil it till the Goodnefs is out; ftrain it 
 into a Viol, with two Ounces of fine Sugar, It will 
 keep fix Months. 
 
 To make very good Pancakes. 
 
 Take a Pint of thick Cream, 3 Spoonfuls of Sack, 
 and half a Pint of Flour, 6 Eggs, but 3 Whites, 1 grated 
 Nutmeg, a Quarter of a Pound of melted Butter, a very 
 little Salt, and fome Sugar ; fry thefe thin in a dry Pan. 
 
162 The Complete Family-Piece, 
 
 To make Rice Pancakes. 
 
 Take a Quart of Cream, and three Spoonfuls of the 
 Flour of Rice, boil it till ’tis as thick as Pap, and as it 
 boils, ftir in half a Pound of Butter, a Nutmeg grated 
 then pour it out into an Earthen Pan, and when ’tis cold, 
 put in 3 or 4 Spoonfuls of Flour, a little Salt, fome Su¬ 
 gar, 9 Eggs well beaten ; mix all well together, and fry 
 them in a little Pan, with a fmall Piece of'Butter. Serve 
 them up, 4 or 5 in a Difh. 
 
 To make a Chefnut Ptedding. 
 
 Take a dozen and half of Chefnuts, put them in a 
 Skillet of Water, and fet them on the Fire till they will 
 blanch ; then blanch them, and when cold, put them in 
 cold Water, then ftamp them in a Mortar, with Orange- 
 flower-water and Sack, till they are very fmall: mix them 
 in 2 Quarts of Cream, and 18 Yolks of Eggs, the Whites 
 of 3 or 4 ; beat the Eggs with Sack, Rofe-water, and 
 Sugar, put it in a Difh with Puff-pafte ; flick in fome 
 Lumps of Marrow or frefh Butter, and bake it. 
 
 Good Fritters. 
 
 Mix half a Pint of good Cream very thick with Flour, 
 beat 6 Eggs, leaving out 4 Whites, and to the Eggs 
 put 6 Spoonfuls of Sack, and flrain them into the Bat¬ 
 ter : put in a little grated Nutmeg, Ginger, and Cinna¬ 
 mon, all very fine, alfo a little Salt; then put in another 
 half Pint of Cream, and beat the Batter near an Hour ; 
 pare and flice your Apples thin, dip every Piece in the 
 Batter, and throw them in a Pan full of boiling Lard. 
 
 To make fryed Toafts. 
 
 Chip a Manchet very well, and cut it round ways intot 
 Toafts ; then take Cream and 8 Eggs, feafoned with Sack, 
 and Sugar, and Nutmeg; and let thefe Toafts fteep in it 
 about an Hour ; then fry them in fweet Butter, ferve them 
 up with plain melted Butter, or with Butter, Sack, and 
 Sugar, as you pleafe. 
 
 To make Apple Fritters. 
 
 Take the Yolks of 8 Eggs, the Whites of 4, beat 
 them well together, and ftrain them into a Pan ; then 
 take a Quart of Cream, warm it as hot as you can en¬ 
 dure 
 
Receipts ^Cookery, & V. 163 
 
 dure your Finger in it ; then put to it a Quarter of a 
 Pint of Sack, three Quarters of a Pint of Ale, and make 
 a PoiTet of it ; when your Poffet is cool, put to it your 
 Eggs, beating them well together ; then put in Nutmeg, 
 Ginger, Salt and Flour to your likeing ; your Batter fhould 
 be pretty thick, then put in Pippins diced or fcraped > fry 
 them in good ftore of hot Lard with a quick Fire. 
 
 To make butter’d Loaves to eat hot. 
 
 Take n Yolks of Eggs beat well, 5 Spoonfuls ef 
 Cream, and a good Spoonful of Ale Yeaft; ftirallthefe 
 together with Flour till it Comes to a little Pafte, not too 
 ftiff; work it well, cover it with a Cloth. Lay it be¬ 
 fore the Fire to rife a Quarter of an Hour ; when ’tis 
 well rifen, make it in a Roll, and cut it in five Pieces, 
 and make them into Loaves, and flat them down a little, 
 or they will rife too much ; put them into an Oven as 
 hot as for Manchet ; and when they are taken out of the 
 Oven, have at lealt a Pound of Butter beaten with Rofe- 
 Water, and Sugar to yourTafte. Cut all the Loaves open 
 at the Top, and pour the Butter in them, and ferve them 
 hot to Table. 
 
 To make a Brown-bread Pudding. 
 
 Take half a Pound of brown Bread, and double the 
 Weight of it in Beef-fuet ; a Quarter of a Pint of Cream, 
 the Blood of a Fowl, a whole Nutmeg, fome Cinna¬ 
 mon, a Spoonful of Sugar, 6 Yolks of Eggs, 3 Whites, 
 mix it all well together, and boil it in a Wooden Dilh 
 two Hours. Serve it with Sack and Sugar, and Butter 
 melted. 
 
 Potatoe Pudding. 
 
 They muft firft be boiled, then peel them and beat them 
 in a Mortar; to 3 Pounds, 1 Pound of Butter and 6 
 Eggs ; feafon with Pepper, Salt and Nutmeg ; beat all this 
 together ; then boil it or bake it; make a Hole in the 
 Top, and put in fome melted Butter, as you do to a 
 Peas-Pudding. 
 
 To make a baked Sack Pudding. 
 
 Take a Pint of Cream, and turn it to a Curd with 
 Sack, then bruife the Curd very fmall with a Spoon ; 
 then grate in 2 Naples Biskets, or the infide of a Stale 
 
 penny 
 
164 J 7 :e Complete Family-Piece. 
 
 penny Loaf, and mix it well with the Curd, and half a 
 Nutmeg grated; fome fine Sugar, and the Yolks of 4 
 Eggs, the Whites of 2, beaten with 2 Spoonfuls of Sack ; 
 then melt half a Pound of frefh Butter, and ftir all toge¬ 
 ther till the Oven is hot. Butter a Difh and put it in, and 
 fift fome Sugar over it juft as ’tis going into the Oven ; 
 half an Hour will bake it, 
 
 A 'very good White Rice-pot. 
 
 Take 1 Pound of Rice, boil it in 2 Quarts of Milk, 
 till ’tis thick and tender, then beat it very well in your 
 Mortar, with 3 or 4 Ounces of blanch’d Almonds ; boil 
 2 Quarts of Cream, with Crumbs of white Bread, and 
 Blades of Mace, put all together, with the Yolks of 8 
 Eggs, fome Roie-water, and Sugar to your Tafte; when 
 ’tis in the Oven, lay in fome candy’d Orange and Ci¬ 
 tron-peels, cut thin in handfome Pieces. This is very 
 good, and half the Quantity, or a Quarter, makes a 
 very pretty China Bafon full. Be very careful in baking j 
 ’tis foon fpoil’d, if too hot. 
 
 To make Cheefe-cakes. 
 
 Take a Pint of Cream, and warm it, and put to it 
 5 Quarts of Milk warm from the Cow ; then put Run- 
 net to it, and when ’tis come, put the Curd in a Linnen 
 Bag or Cloth, and let it drain well from the Whey, but 
 do not fqueeze it much; then put it in a Mortar, and 
 break the Curd as fine as Butter ; then put to your Curd 
 half a Pound of Almonds blanched, and beaten ex¬ 
 ceeding fine, or half a Pound of dry Mackaroons beat 
 very fine, if you Lave Almonds, grate in a Naples- 
 bisket ; but if you ufe Mackaroons, you need not; then 
 add to it the Yolks of 9 Eggs beaten, a whole Nutmeg 
 grated, 2 perfum’d Plumbs diflolved in Rofe or Orange- 
 flower-water, half a Pound of fine Sugar, mix all well 
 together ; then melt a Pound and Quarter of Butter, 
 and ftir it well in it, and half a Pound of Currants plump’d; 
 fo let it ftand to cool till you ufe it. 
 
 Then make pour Puff pafte thus : Take a Pound of 
 fine Flour, and wet it with cold Water, roll it out, and 
 put into it by Degrees a Pound of frefli Butter: Ufe it 
 juft as ’tis made. 
 
 To 
 
Receipts in Cookery, &c. 165 
 
 Te make Strawberry or R afpberry Fool, 
 
 Take a Pint of Rafpberries, fqueeze and ftrain the 
 Juice with Orange-flower-water ; put to the Juice 5 Oun¬ 
 ces of fine Sugar; then fet a Pint of Cream over the 
 Fire, and Jet it boil up ; then put in the Juice, give it one 
 Air round, and then put it into your Bafon ; ltir it a lit¬ 
 tle in the Bafon, and when ’tis cold ufe it. 
 
 To make a Goofeberry Gam. 
 
 Gather your Goofeberries full ripe, but green ; top and 
 tail them, and weigh them ; a Pound of Fruit to three 
 Quarters of a Pound of double-refin’d Sugar, and half a 
 Pint of Water ; boil them till clear and tender, then put 
 jt in Pots. 
 
 To make a Cuftard Pudding. 
 
 Take a Pint of Cream, and mix with it 6 Eggs well 
 beat, two Spoonfuls of Flour, half a Nutmeg grated, 
 a little Salt, and Sugar t® your Take ; Butter a Cloth, 
 put it in when the Pot boils ; boil it juft half an Hour ; 
 melt Butter for Sauce. 
 
 A baked Pudding. 
 
 Blanch half a Pound of Almonds, and beat them fine 
 with fweet Water, Ambergreafe diflolved in Orange flower- 
 water, or in lome Cream ; then warm a Pint of thick 
 Cream, and melt in it half a Pound of Butter; then 
 mix it with your beaten Almonds, a little Salt, a grated 
 Nutmeg, and Sugar, and the Yolks of 6 Eggs, beat it 
 up together, and put it in a Difh with Puft-pafle, the 
 Oven not too hot ; l'crape Sugar on it juil befoie it goes 
 into the Oven. 
 
 To make a Marjoram Pudding. 
 
 Take the Curd of a Quart of Milk finely broken, a 
 good Handful or more of fweet Marjoram chopped as 
 ftnall as Dull, and mi gle with the Curd 5 Eggs, but 3 
 Whites, beaten with Role-water, lome Nutmeg and Su- 
 5ar, and half a Pint of Cream ; beat all thefe well toge¬ 
 ther, and put in 3 Quarters of a Pound cf melted Butter ; 
 ■>uc a thin Sheet of Palle at the Bottom of your Lifh ; 
 hen pour in your Pudding, and with a Spur cut out 
 ittle flips of L Palte the breadth of your little Finger, 
 
166 The Complete Family-Piece. 
 
 and lay them over crofs and crofs in large Diamonds ; put 
 fome fmail bits of Butter on the Top, and bake it. Thu 
 is old fajhioned. 
 
 To make a Ratafia Pudding . 
 
 Take a Quart of Cream, boil it with 4 or 5 Laurel- 
 leaves ; then take them out and break in half a Pound 
 of Naples-bisket, half a Pound of Butter,, ioroe Sack, 
 Nutmeg, and Salt ; take it off the Fire, cover it up 1 
 when ’tis almoft cold, put in z Ounces of Almonds blanch¬ 
 ed, and beaten fine, and the Yolks of 5 Eggs , mix all 
 well together, and bake it in a moderate Oven halt an 
 Hour ; fcrape Sugar on it as it goes into the Oven. 
 
 To make a pretty Sort of Flummery. 
 
 Put 3 large Handfuls of Oatmeal ground fmail, int( 
 2 Quarts of fair Water ; let it fteep a Day and Night 
 then pour off the clear Water, and put the fame Quan¬ 
 tity of frelh Water to it; ffrain it through a fine Hair 
 Feve, and boil it till ’tis as thick as Haity-pudding ; ftu 
 it all the while, that it may be extremely Imooth : Anc 
 when you firit drain it out, before you fet it on the Fne 
 put in 1 Spoonful of Sugar, and 2 01 good Orange-flowe 
 water. When ’tis boiled enough, pour it into ihallov 
 Diihes for your Ufe. 
 
 To make Hart’s horn Flummery. 
 
 Take 3 Ounces ot Hart s horn, and put it to boi 
 with 2 Quarts of Spring water ; let it iimmer over th’ 
 Fire 6 or 7 Flours till halt the Water is confumed, or ell 
 put kin a Jug, and fet it in the Oven with Houfhold 
 bread ; then it: ain it through a Sieve, and beat halt 
 Pound of Almonds very fine, with iome Orange-flower 
 water in the beating ; and when they are beat, mix a litt 
 of your Jelly with it, and fome fine Sugar; itrain it 01 
 and mix it with your other Jelly ; itir it together till t: 
 little more than Blood warm ; then pour it into halt pir 
 Bafons, fill them but half full; when you ufe them, tor 
 them out of the Difh as you do Mummeiy ; if it does m 
 come out clean, hold the Bafon a Minute or two in wan 
 Water; eat it with Wine and Sugar. 
 
 Put 6 Ounces of Hart’s-horn in a glazed Jug, with 
 long Neck, and put in 3 Pints of ioit Water ; cover tt 
 
 i c 
 
Receipts /^Cookery, &c, i 67 
 
 Top of the Jugclofe, and put a Weight on it to keep it 
 fteady; fet it in a Pot or Kettle of Water 24 Hours ; 
 let it not boil, but be fcalding hot; then ftrain it out and 
 make your Jelly. 
 
 To tnake rivhipt Syllabubs. 
 
 Take a Quart of Cream, not too thick, and a Pint 
 of Sack, and the Juice of 2 Lemons; fweeten it to your 
 Palate, and put it into a broad earthen Pan, and with 
 a Whisk whip it, and as the Froth rifes, take it off with 
 a Spoon, and lay it in your Syllabub-glafles ; but firft 
 you mull fweeten fome Claret or Sack, or white Wine, and 
 lfrain it, and put 7 or 8 Spoonfuls of the Wine into your 
 Glaffes, and then gently lay in your Froth. Set them by. 
 Do not make them long before you ufe them. 
 
 Rice Cujlards. 
 
 Take a Quart of Cream, and boil it with a blade of 
 Mace, and a quartered Nutmeg ; put into it boiled Rice, 
 well beat with your Cream ; mix them togother, and ftir 
 them all the while it boils on the Fire; when ’tis enough 
 take it off, and fweeten to your Tafte: Putin a little Or¬ 
 ange-flower-water ; pour it in your Difhes ; when cold 
 ferve it. 
 
 Very good Cuftards. 
 
 Boil a Quart of Cream, then fweeten it with fine pow¬ 
 der’d Sugar ; beat 8 Yolks of Eggs, with 2 Spoonfuls of 
 Orange-flower-water ; ftir this in the Cream, and ftrain 
 all thro’ a Sieve. Fill your Cups or Crufl, and bake 
 them with Care. 
 
 To make Cheefe cakes without Runnct. 
 
 Take a Quart of thick Cream, and fet it over a clear 
 Fire, with fome quartered Nutmeg in it; juft as it boils up, 
 putin 12 Eggs well beaten, and a quarter of a Pound of 
 refh Butter ; ftir it a little while on the Fire, till it be¬ 
 gins to curdle; then take it off, and gather the Curd as 
 or Cheefe ; put it in a clean Cloth, tie it together, and 
 ■ tang it up that the Whey may run from it ; when 
 tis pretty dry, put it in a Stone-mortar, with a Pound 
 f Butter, a Quarter of a Pint of thick Cream, fome 
 ’ r ack and Orange-flower-water, and half a Pound of fine 
 ugar; then beat and grind all thefe very well together 
 
168 ^the Complete Family-Piece. 
 
 foran Hour or more, till ’tis very fine ; thenpafs it through 
 a Hair Sieve, and fill your Pattipans but half full. You 
 may put Currants in half the Quantity, if, you pleafe : 
 A little more than a Quarter of an Hour will bake them. 
 Take the Nutmeg out of the Cream when ’tis boiled. 
 
 To make Chocolate Almonds. 
 
 Take a Pound of Chocolate finely grated, and a Pound 
 and half of the bell; Sugar finely fitted ; then foak Gum- 
 d'agant in Orange flower-water, and work them into 
 - what Form you pleafe. The Palle mull be ftitf; dry them 
 in a Stove. 
 
 A fine Potatoe Pye for Lent. 
 
 Firtl make your Forc’d Meat, about 2 Dozen of final! 
 Oyfters juft fealded, and when cold chopt fmall, aftaleroll 
 grated, and 6 Yolks of Eggs boiled hard, and bruifed 
 fmall with the back of a Spoon j feafon with a little Salt, 
 Pepper, and Nutmeg, fome Thyme and Parfley, both 
 thred fmall ; mix thefe t< gether well ; and pound them 
 a little, and make it up in a ltifF Pafte, with half a 
 pound of Butter and an Egg work’d in it, juft Flour it 
 to keep it from flicking, and lay it by till your Pye is fit, 
 and put a very thin Pafte in your Dilh, Bottom and Sides, 
 then put your Forc’d meat, of an equal thicknefs, about 
 2 Fingers broad, about the Sides of your Difh, as you 
 would do a Pudding Cruft, duit a little Flour on it, and 
 put it down clofe ; then fill your Pye, a Dozen of Potato’s, 
 about the big efs of a fmall Egg, finely pared, juft boil¬ 
 ed a walm or two, a Dozen Yolks of Eggs boiled hard, a 
 Qua,t t of a Hundred huge, Oyfters, juft fealded in their 
 own Liquor ai d cold, 6*Jviorels, 4 or 5 blades of Mace, 
 fome whole Pepper, and a little Salt Butter on the Bot¬ 
 tom and Top ; then lid your Pye, and bake it an 
 Hour ; when ’tis drawn, pour in a Caudle made with 
 half a Pmt of your OyIter-Liquor, 3 or 4 Spoonfuls of 
 white Wine, and thickened up with Butter and Eggs, 
 pour it in hot at.the Hole on the Top, and fhake it to¬ 
 gether, and lerve it. 
 
 A very good Tan fy. 
 
 Take a Pint of Milk, and a Pint of Cream, about 
 a Pint of Juice of Spinage, which mull be well dry’d after 
 
 walking, 
 
Receipts ^Cookery, &c. 169 
 
 wafhing, before you ftamp it ; ftrain it, and pour it in ; 
 beat 15 Eggs, with a little Salt, leave out 8 Whites* 
 ftrain them into other Things, put in near a Pi t of grat¬ 
 ed Bread or Bisket ; grate in a whole large Nutmeg, 
 and as much Sugar as will make it very fweet; thicken it 
 over the FIre as thick as a Hafty-pudding ; put it into a 
 Butter’d Dilh, and a cool Oven : Half an Hour bakes it. 
 
 To make an Apple Tanfy. 
 
 Take 3 Pippins, flice them round in thin Slices, and 
 fry them with Butter ; then beat 4 Eggs with 6 Spoon¬ 
 fuls of Cream, a little Rofe-water, Nutmeg, and Sugar, 
 and ftir them together, and pour it over the Apples. Let 
 it fry a little, and turn it with a Pye-plate. Garnifh 
 with Lemon and Sugar ftrewed over it. 
 
 A Lear for favoury Pyes. 
 
 Take Claret, Gravy, Oyfter Liquor, 2 or 3 Ancho¬ 
 vies, a Faggot of Sweet Herbs, and an Onion ; boil it 
 up and thicken it with brown Butter, then pour it into 
 your favoury Pyes when called for. 
 
 A Caudle for fweet Pyes. 
 
 Take Sack and white Wine, a like Quantity, a little 
 Verjuice and Sugar, boil it, and brew it with 2 or 3 Eggs 
 as butter’d Ale ; when the Pyes are baked, pour it in at 
 the Funnel, and fhake it together. 
 
 To make a Hog-meat Pye. 
 
 Take 2 Buttock-Pieces, or Reading-Pieces of Pork, 
 ’tis what lean is cut off the Gammon on the Infide of 
 the Flitch, cut fome of the Fat off the End of the Chine 
 and beat Fat and Lean together very fmall ; feafon it with 
 Pepper, Salt, Mace, and Nutmeg; tie the Meat, when 
 beat and feafon’d, in a wet clean Cloth ; lay it into the 
 Shape you would have it, in the Cloth, and cut fome long 
 Slips of the Chine-fat, to mix and lay between every 
 Layer of the beaten Meat ; when ’tis thus laid round, and 
 in Order, tie it up hard, and lay a heavy Weight to 
 prefs it very hard and clofe, for 3 or 4 Hours. Make 
 your Pye, and when you have laid in the Meat, lay half a 
 Pound of Butter over the Meat: Juft as you fet it into the 
 Oven, pouf in a Quarter of a Pint of Claret. When 
 
 I - you 
 
170 *Fhe Complete Family-Piece, 
 
 you draw it, if you find it dry, pour in melted Butter, 
 
 To make « Goofeberry Tanfy. 
 
 'Put fome frelh Butter in a Frying-pan, and when ’tis 
 melted put into it a Quart of Goofeberries, and fry them 
 till they are tender, and break them all to mafh, then beat 
 7 Eggs, but 4 Whites, a Pound of Sugar, 3 Spoonfuls 
 of Sack, as much Cream, a Penny-loaf grated, and 3 
 Spoonfuls of Flour, mix all thefe together, then put the 
 Goofeberries out of the Pan to them, and ftir all well to¬ 
 gether, and put them into a Sauce-pan to thicken ; then 
 put Butter into the Frying-pan, and fry them brown : Strew 
 Sugar on the Top. 
 
 A Lumber Pye. 
 
 Take a Pound.and a half of a Phillet of Veal, and 
 miace it with the fame Quantity of Beef-fuet; feafon it 
 with fweet Spice, 5 Pippins, an Handful of Spinnage, 
 and ; an hard Lettuce, Thyme and Parfley : Mix it with 
 a Penny grated white Loaf, the Yolks of Eggs, Sack 
 and Orange-flower-water, a Pound and a half of Cur¬ 
 rants and Preferves, as the Lamb-pye, with a Caudle. 
 
 UmblePye is made the fame Way. 
 
 To make an Oyfter Pye. 
 
 'Make good Puff-palte, and lay a thin fheet in the Bot¬ 
 tom of your Pattipan, then take 2 Quarts of Large Oy¬ 
 sters, wafh them well in their own Liquor, and take them 
 out of it and dry them, and feafon them with Salt and 
 Spice, and a little Pepper, all beaten fine ; lay fome 
 Butter in the Bottom of your Pattipan, then lay in your 
 Oyfters, and the Yolks of 12 hard Eggs whole, 2 or 3 
 fweet Breads cut in Slices, or Lamb-Hones, or in want 
 • of thefe a Dozen of Larks, 2 Marrow-bones the Mar¬ 
 row taken out in Lumps, dipt in the Yolks of Eggs, and 
 feafoned as you did your Oyfters, and fome grated Bread 
 dulled on it, and a few Forc’d-meat Balls: When all 
 thefe are in, put fome Butter on the Top, cover it over 
 with a fheet of PufF-pafte, and bake it: When ’tis drawn 
 out of the Oven, take the Liquor of the Oyfters, and boil 
 it and feum it, and beat it up thick with Butter, and the 
 Yolks of 2 or 3 Eggs, and pour it hot into your Pye, 
 {hake it well together, and ferve it hot, 
 
 Minc’d 
 
Receipts in Cookery, &c. 17 i 
 
 Minc’d Pyes. 
 
 Take a Neat’s Tongue, parboil it, fhred it, and to a 
 round of the Meat allow 2 Pounds of Beef-fuet fhred 
 Jinall, 5 or 6 Pippins, a green Lemon-peel; Seafon this 
 Quantity with an Ounce of fweet Spice, and any other 
 Quantity proportionably ; add 2 Pounds of Currants, and 
 a Quarter of a Pound of Citron, Lemon and Orange- 
 peel, half a Pint of Sack, and a little Orange-flower- 
 water. Mix thefe all together, and fill your Pyes. Ac¬ 
 cording to the Quantity of your Meat, you mull encreafe 
 ©r dimimlh the rell of the Ingredients. 
 
 You may if you pleafe, add the Juice of a Lemon, 2 
 Spoonfuls of Verjuice. 2 or 3 Pippins hack’d fmall, feme 
 Dates Honed and fliced, and a few Raifins Honed and cut 
 fmall. 
 
 To make a good Salmon Pye. 
 
 Make a good Puff-pafle, and lay it in your Pattipan ; 
 then take the middle Piece of Salmon, feafon it prettv 
 high with Pepper and Salt, Cloves and Mace ; cut it in¬ 
 to 3 Pieces, then lay a Layer of Butter, and a Laver of 
 Salmon, till all is in ; make JForc’d-meat Balls of an Eel 
 chop it fine, with the Yolks of hard Eggs, 2 or 3 An¬ 
 chovies Marrow, or if for a Falling-Day, Butter, fweet 
 Herbs, fome grated Bread, and a few Oyilers and grated 
 Nutmeg, fome fmall Pepper and a little Salt; make it 
 up with raw Eggs into Balls, fome long, fome round, 
 and Jay them about your Salmon, put Butter over all, and 
 Lid your Pye. An Hour will bake it. 
 
 To make a Turbot Pye, 
 
 Gut and wafh, and boil your Turbot, then feafon it 
 with a little Pepper and Salt, Cloves, Mace, and Nutme^ 
 and fweet Herbs Hired very fine ; then Jay it in ycur 
 Pye or Pattipan, with the Yolks of 6 Eggs boiled hard ; 
 a whole Onion, which mult be taken out v, hen ’tis ba¬ 
 ked. Put 2 Ponnds of frefh Butter on the Top ; dole 
 jit up; when’tis drawn, ferve it hot or cold. ’Tis good 
 either Way. 6 
 
 A Pidgeon Pye. 
 
 Trufs and Seafon your Pidgeons with favoury Spice 
 aid them with Bacon, and Huff them with forc’d Meat’ 
 •nd lay them into the Pye with the Ingredients for favoury 
 
 1 2 Pyes 
 
\j2 The Complete Family-Piece. 
 
 Pyes, with Butter, and clofe the Pye; a Lear. You 
 may make a Chicken or Capon Pye the fame Way. 
 
 A Chicken Pye. 
 
 Take half a Dozen of fmall Chickens, roll up a 
 ‘Piece of Butter in fvveet Spice, and put a Piece into each 
 of them ; feafon them, and put them into the Pye with 
 the Marrow of a Couple of Bones, with Fruit and Pre* 
 ferves, as in Lamb ?ye, with a Caudle. 
 
 To make an Olio Pye. 
 
 Make your Pye ready ; then take the thin Collops of 
 -the But-end of a Leg of Veal ; as many as you think 
 will fill your Pye; hack them with the back of a Knife, 
 and feafon them with Pepper, Salt,, Cloves, and Mace ; 
 wafh over your Collops with a bunch of Feathers dipped 
 in Eggs, have in readinefs a good Handful of fweet 
 Herbs fhred fmall ; the Herbs muft be Thyme, Parfley, 
 and Spinage; and the Yolks of 8 hard Eggs, minced, 
 and a few Oyfters parboiled and chopt ; fome Beef-fuet 
 Ihred very fine. Mix thefe together, and ftrew them over 
 your Collops, and fprinkle a little Orange-flower-water 
 on them, and roll the Collops up very clofe, and lay 
 them in your Pye, flrewing the Seafoning that is left over 
 them ; put Butter on the Top, and clofe up your Pye ; 
 when ’tis drawn, put in Gravy, and i Anchovy difl'olv- 
 ed in it, and pour it in very hot : And you may put in 
 Artichoke-bottoms and Chefnuts, if you pleafe, orfliced 
 Lemon, or Grapes fcalded, or w'hat elfe is in feafon j but 
 if you will make it a right favoury Pye leave them out. 
 
 A Batalia Pye , or Bride Pye. 
 
 Take young Chickens as big as Black birds. Quails, 
 young Partridges, and Larks and fquab Pidgeons ; trufs 
 them, and put them in your Pye; then have Ox-palates 
 boiled, blanched, and cut in Pieces, Lamb-ftones, Sweet¬ 
 breads, cut in Halves or Quarters, Cocks-combs blanched, 
 a Quart of Oyfters dipt in Eggs, and dredged over with 
 orated Bread, and Marrow. Having fo done, Sheeps 
 Tongues boiled, peeled, and cut in Slices; feafon all with 
 Salt, Pepper, Cloves, Mace, and Nutmegs, beaten and 
 mixed together ; put Butter at the Bottom of the Pye, 
 •md place the reft in with the 1 oiks.of hard Egga, ivno.s 
 
Receipts ^Cookery, &c. 173 
 
 of Eggs, Cock-ftones and Treads, forc’d Meat Balls ; 
 cover all with Blitter, and cover up the Pye ; put in 5 or 
 6 Spoonfuls of Water when it goes into the Oven ; and 
 when ’tis drawn, pour it out, and put in Gravy. 
 
 * i 
 
 A ‘Neats Tongue Pye. 
 
 Half boil the Tongues, blanch and dice them ; feafon 
 with favoury Spice, with Balls, diced Lemon and Butter, 
 and clofe the Pye. When it is baked, pour into it a Ra- 
 goo. 
 
 Partridge Pye. 
 
 Yon ftiuft fill the Bellies with good force Meat, and 
 grofs lard them ; feafon them with Pepper and Salt ; then 
 make a good Puff-pafte, and put in your Birds, with 
 fome Mufhrooms, Morclles, Troubles and hard Eggs ; 
 then bake them, and make a Goolio and put in. 
 
 A Lamb Pye. 
 
 Gut a hind Quarter of Lamb into thin Slices; feafonit 
 with favoury Spice, and lay them in the Pye wdth an hard - 
 Xettuce, and Artichoke Bottoms, the Tops of an Hun¬ 
 dred of Afparagus : Lay on Butter and clofe the Pye; 
 When it is baked pour into it a Lear. 
 
 To make a favoury Lamb Pye. 
 
 Seafon your Lamb wdth Pepper, Salt, Cloves, Mace 
 and Nutmeg; fo put ic into your Coffin with a few 
 Lamb-ftones, and Sweetbreads feafoned as your Lamb, 
 alfo fome Oyfters, and favoury force Meat Balls, hard 
 Yolks of Eggs, and the Tops of Afparagus two Inches 
 long, firfl boiled Green ; then put Butter all over the Pye, 
 and lid it, and fet it in a quick Oven an Hour and half 5 - 
 then make the Liquor with Oyder-Liquor, as much 
 Gravy, a little Claret, with 1 Anchovy in it, a and grat- - 
 ed Nutmeg. Let thefe have a boil, thicken it with the 
 Yolks of 2 or 3 Eggs; and when the Pye is drawn, 
 pour it in hot. 
 
 To make Egg Pyes. 
 
 Take the Yolks of 2 Dozen of Eggs boiled hard, and 
 chopp’d with double the Quantity of Beef-fuet, and half a - 
 Pound of Pippins pared, cored and diced, then add to it 
 i Pound of Currants wafh’d and dried, half a Pound of 
 
 I 3 Suga? 
 
l 74 ^he Complete Family-Piece. 
 
 Sug ar a little Salt, Tome Spice beaten fine, the Juice 
 ° mon » half a Pint of Sack, candied Orange 
 and Citron cut in Pieces, of each 3 Ounces, fome Lumps 
 of Marrow on the Top, fill them full; the Oven mull not 
 e t0 ° ^ ot > 3 Quarters of an Hour will bake them j. 
 put the Marrow only on them that are to be eaten hot. 
 
 -d Veal Pye. 
 
 Having raifed an high Pye cut a Fillet of Veal into 
 
 3 or 4 Fillets; feafon them with favoury Spice and a lit* 
 tie Aveet Herbs and Sage minc’d ; lay flices of Bacon at 
 the bottom and betwixt each Piece ; lay Slices of Butter 
 on the Top, clofe up the Pye and bake it. 
 
 Po mane a \p<iveet bread P afly to fry or bake. 
 
 Parboil your Sweet-breads, and Ihred them very fine. 
 With an equal Quantity of Marrow; mix with them a 
 little grated Bread, fome Nutmeg, Salt, the Yolks of 2 
 hard Eggs bruifed fmall, and Sugar ; then mix up with 
 a litt.e Cream and the Yolk of an Egg; Make Parte with 
 halt a Pound of the fined Flour, an Ounce of double-re¬ 
 fin’d Sugar beat and fifted, the Yolks of 2 Eggs,, and 
 Whi f e of j, and fair Water; then roll it half, a 
 Pound of Butter, and roll it out in little Parties the breadth 
 of your Hand ; put your Meat in, clofe them up well, 
 and fry or bake them. A very pretty Side di-fh. 
 
 To make little Parties to fry. 
 
 Take the Kidney of a Loin of Veal or Lamb, Fat 
 and all; fhred it very fmall; feafon it with a. little Salt, 
 Cloves, Mace, Nutmegs all beaten fmall, fome Sugar, and 
 the Yolks of 2 or 3 hard Eggs, minced very fine : Mix 
 all thefe together with a little Sack or Cream ; put them 
 in Puff-palte, and fry them ; ferve them hot. 
 
 To Collar Venifon. 
 
 Take a Side of Venifon, and bone it, and take away 
 all the Sinews, and cut it into fquare Collars of what Big;* 
 nefs you pleafe: It will make 2 or 3 Collars, lard it with 
 fat clear Bacon, cut your Lards as big as the Top of youi 
 Finger, and as long as your little Finger ; then feafon 
 your Venifon with Pepper, Salt, Cloves, Mace and Nut¬ 
 meg; roll up your Collars, and tie them clofe, with f 
 
 coarfc 
 
Receipts in Cookerv, &c. 175 
 
 coarfe Tape ; then put them into deep Pots ; put feafon- 
 ing at the Bottom of the Pot, and fome frefh Butter, and _ 
 3 or 4 Bay-leaves, then put in your Venifon, and fome 
 feafonkig and Butter on the Top, and over that fome Beef- 
 fuet, finely fhred and beaten ; then cover up your Pot with 
 coarfe Pafte ; they will take 4 or 5 Hours baking ; then 
 fake them out of the Oven, and let it Hand a little ; then 
 take out your Venifon, and let it drain well from the Gra¬ 
 vy. Take off all the Fat from the Gravy, and add more 
 Butter to that Fat, and fet it over a gentle Fire to clarify ; 
 then take it off, and let it ftand a little, and fcum it well, 
 then make your Pots clean, or have Pots fit for each Col¬ 
 lar, put a little feafoning at the Bottom, and fome 
 your clarified Butter ; then put in your Venifon, and fill 
 up your Pots with clarified Butter, and be lure the Butter 
 be an Inch above the Meat; and when ’tis thorough cold* 
 tie it down with double Paper, and Jay a Tile on the Top ; 
 they will keep 6 or 8 Months: You may, if you will, 
 when you ufe a Pot, put the Pot in boiling Water a Mi¬ 
 nute, and it will come whole out j let it ftand till ’tis cold 
 and ftickitround with Bay-leaves, and 1 Sprig on the Top* 
 
 An Umble Pye. 
 
 Take the Umbles of a Deer, parboil them, clear off 
 all the Fat from them, take fomething more than their 
 Weight of Beef.fuet, and ftired k together ; then add half 
 a Pound of Sugar, feafon with Sale, Cloves, Mace and 
 Nutmeg; add half a Pint of Claret, a Pint of Canary, 
 and 2 Pounds of Currants wafh’d and picked ; mix all 
 well together, and bake them in Puff, or other Pafte. 
 
 To tnake a Cabbage-Lettuce Pye. 
 
 Take fome of the largeft and hardeft Cabbage-Lettuie 
 you can get; boil them in Salt and Water till they are ten¬ 
 der ; then lay them in a Colander to drain dry j then 
 have your Pafte laid in your Pattipan ready, and lay But¬ 
 ter on the Bottom ; then lay in your Lettuce and fome Ar¬ 
 tichoke-bottoms, and fome large Pieces of Marrow, and 
 the Yolks of 8 hard Eggs, and fome fealded Sorrel ; bake 
 it, and when it comes ouc of the Oven, cut open the Lid ; 
 and pour in a Caudle made with white Wine and Sugar, 
 and thickened with Eggs; fo ferve it hot. 
 
 A 
 
lj 6 Tie Complete Family-Piece. 
 
 A Venifon Pye. 
 
 When you have rhifed a high Pye, fhred a Pound of 
 Beef-fuet, and lay it in the Bottom, cut the Venifon in 
 Pieces, and feafon it with Pepper and Salt, lay it on the 
 Suet, lay Butter on the Venifon ; clofeupthe Pye, and 
 let it Hand in the Oven for 6 Hours. 
 
 A Hare Pye. 
 
 Skin your Hare, wafh her, and dry her, and bene her ; 
 feafon the FJefh with Pepper, Salt, and Spice, and beat 
 it fine in a ftone Mortar. Do a young Pig at the fame 
 Time, and in the fame Manner ; then make your Pye, 
 and lay a Layer of Pig, and a Layer of Hare till ’tis 
 full; put Butter at the Bottom and on the Top. Bake it 
 3 Hours; *tis good hot or cold. 
 
 To make an Artichoke Pye. 
 
 Boil the Bottoms of 8 or io Artichokes; fcrape and 
 make them clean from the Core ; cut each of them into 6 
 Parts ; feafon them with Cinamon, Nutmeg, Sugar, and 
 a little Salt.; then lay your Artichokes in your Pye. 
 Take the Marrow of 4 or 5 Bones, dip your Marrow in' 
 Yolks of Eggs and grated Bread, and feafon it as you did 
 your Artichokes, and lay it on the Top and between your 
 Artichokes; then lay on fliced Lemon, Barberries, and 
 large Mace ; put Butter on theTop, and clofe up your Pye ; 
 then make your Lear of white Wine, Sack and Sugar ; 
 thicken k with Yolks of Eggs, and a bit of Butter ; when 
 your Pye is drawn, pour it in, (hake it together, and ferve 
 it hot. 
 
 A Mutton Pye. 
 
 Take a Loin of Mutton, lAc. cut it into Steaks; fea¬ 
 fon them with favoury Spice, lay them in the Pye, and 
 lay on fome Butter ; clofe it, bake it, and when it comes 
 out of the Oven, chop a handful of Capers, Cucum¬ 
 bers, and Oyflers in Gravy, an Anchovy and drawn 
 Butter, and put it in. 
 
 A Filh Pye. 
 
 Take of Sole or thick Flounders, gut and walh them, 
 and juit put them in fcalding Water to get off the black 
 skin ; then cut them in Scollops or indented, fo that they 
 will join and lie in the Pye, as if they were whole. 
 
 Have 
 
Receipts in Cookery, &c. lyy 
 
 Have your Pattipan in readinefs with Puff pafle in the 
 Bottom and a La^er of Butter on it ; then feafon your 
 Fifh with a little Pepper and Salt, Cloves, Mace and 
 Nutmeg, and lay it in your Pattipan, joining the Pieces 
 together, as if the Fifh had not been cut; then put in 
 Forc’d-balls made with Fifh, flices of Lemon with the 
 Rind on, whole Oyfters, whole Yolks of hard Eggs, and 
 pickled Barberries; then lid your Pyeand bake it; when 
 ’tis drawn, make Caudle of Oyfter-Liquor and white 
 Wine thicken’d up with Yolks of Eggs and a bit of 
 Batter ; ferve it hot. 
 
 A Sparrow Pye. 
 
 Your Sparrows mufl be young, and draw the Guts 
 out, and feafon them with Pepper and Salt, and lay be¬ 
 tween every Sparrow a bit of Bacon and a Sage Leaf ; 
 then put fome flices of Butter over the Top, and lid your 
 Pye ; after which boil off 4 Eggs hard, and take the 
 Yolks and cut them in Quarters ; then put in fome thick 
 Batter, fome Gravy, and the Juice of an Orange, which 
 fhake together, and ferve it away hot. 
 
 To make a Skirret Pye. 
 
 Boil your biggeft Skirrets, and blanch them, and fea¬ 
 fon them with Cinamon, Nutmeg, and a very little Gin¬ 
 ger and Sugar. Your Pye being ready, lay in your Skir¬ 
 rets ; feafon alfo the Marrow of 3 or ^ Bones with Ci¬ 
 namon, Sugar, a little Salt and grated Bread. Lay the 
 Marrow in your Pye, and the Yolks of iz hard Eggs cut 
 in halves, a handful of Chefnuts boiled and blanched, and 
 fome candied Orange-peel in flices. Lay Butter on the 
 Top, and lid your Pye. Let your Caudle be white-Wine, 
 Verjuice, fome Sack and Sugar ; thick n it with the Yolks 
 of Eggs, and when the Pye is baked, pour it in, and 
 ferve it hot. Scrape Sugar on it. 
 
 A Goofe Pye. 
 
 Parboil the Goofe, and bone it ; feafon it with Salt 
 'and Pepper, and put it into a Crurt, wi.h a good Quan¬ 
 tity of Butter under and over. Let it be well baked, All 
 it up at the Vent-hole with melted But-tep. Serve it up 
 'with Bay-leaves, Muflard and Sugar, 
 
 r , 
 ; a 
 
 A 
 
17B The Complete Family-Piece, 
 
 A Turkey Pye. 
 
 Bone the Turkey, feafonjit with favoury Spice, and lay 
 it in the Pye with 2 Capons, or 2 Wild Ducks cut into 
 pieces to fill up the Corners lay on hutter, and clofe- 
 the Pye. 
 
 The left way (0 pot Beef, which is as good as Venifon. 
 
 Take a Piece of lean Buttock-beef, rub it over with 
 Salt-petre ; let it lie one Night,, then take it out and. fait 
 it very well with white and bay Salt ; put it into a Pot 
 juft fit for it, cover it with Water, and let it lie four Days; 
 then wipe it well with a Cloth, and rub it with Pepper 
 Jtinely beaten ; put it down clofe in a Pot without any 
 Liquor ; cover the Pot clofe with Pafte, and let it bake 
 with large Loaves fix Hours at leaft; then take it out,, 
 and, when ’tis cold,, pick it clean from the skins and 
 firings, and beat it in a Stone Mortar very fine ; then fea- 
 fon it with Nutmeg, Cloves, and Mace finely beaten, to 
 your Tafte; and pour in melted Butter,, w-hich. you may 
 work up with it like a Pafteput it clofe down and even 
 in your Pots, and cover it with clarified Butter. 
 
 To do the fine hang’d Beef. 
 
 The Piece that is fit to do, is the Navel-piece, and let 
 it hang in your Cellar as long as you dare for ftinking, 
 and till it begins to be. a little fappy ; .take it down, walk 
 it in Sugar and Water ; wafh it with a clean Rag very 
 well, one Piece after another; for you may. cut that Piece 
 in three; then take Sixpenny worth of Salt-petre,, and 
 2 Pounds of Bay-falt; dry it, and pound it fmall, and 
 mix with it 2 or 3 Spoonfuls of brown Sugar ; rub your 
 Beef in every Place very well with it ; . then take of 
 common Salt and drew all over it as much as you think 
 will make it fait enough ; let it lie clofe till the Salt be 
 difiblved, which will be 6 or 7 Days; then turn it every 
 other Day, the Undermoft uppermoft, and fo for a Fort¬ 
 night ; then hang it where it may have a little. Warmth 
 of the Fife; not too hot toroaft .it It may hang in 
 the Kitchen a Fortnight; when you ufe it, boilit.inHay 
 and Pump Water, very tender ; it will keep boiled 2 or 3 
 Months, rubbing it with a greafy Cloth, orputting. it 2 
 or 3 Minutes into boiling Water to take off the Moulcli- 
 rjefi.. Curlcsts. 
 
Receipts in Cooke ry , &c. 179 
 
 Curlews PotteJ\ 
 
 Take them and trufs them crofs legg’d; cut off the 
 Heads, or thruft them through like a Woodcock, feafon 
 with Pepper, Salt and Nutmeg ; gut them firft, then 
 put them in a Pot with 2 Pounds of Butter ; cover them 
 and bake them one Hour ; then take them out, and when 
 cool, fqueeze out all the Liquor, and lay them in your Pot, 
 and cover them with clarify’d Butter. 
 
 la pot Hare. 
 
 Take 3 Pounds of the pure Fleih of Hare, and a Pound 
 and half of the clear Fat of Pork or Bacon, and beatthem 
 in a Mortar, till you cannot diftinguilh one from the 0- 
 ther; then feafon it with Pepper, Salt, a large Nutmeg, 
 a large Handful of fweet Herbs, as fweet Marjoram, 
 Thyme, and a double Quantity of Parflcy, Ihred all ve¬ 
 ry fine, and mix it with the Seafoning, and beat it all to¬ 
 gether, till all is very well mingled ; then put it into a 
 Pot, and lay it lower in the Middle than in the Sides, and 
 pafteit up ; two Hours will bake it : When it comes out 
 of the Oven, have clarified Butter ready ; fill the Pot 
 an Inch above the Meat, while it is hot; when *tis cold, 
 paper it up, fo keep it 5 which you may do three or 
 four Months before ’tis cut. The Fat of Pork is much 
 better than the Fat of Bacon. 
 
 To Collar Eelf»- 
 
 Take 2 large Silver Eels, cut them down the Back, 
 and take out the Bone and Guts ; lay them in fair 
 Water, then dry them, and take Parfley, Thyme, and 
 fweet Marjoram, chop them fmall, and feafon the Eels 
 with Nutmeg, Ginger, and Salt, and a little Pepper ; 
 drew the Herbs over them, and fo roll them up in Col¬ 
 lars, like Brawn ; then few them in Cloths, and boil 
 them in Water, Salt, and Vinegar, a Blade of Mace, 
 and a Bundle of fweet- Herbs, Keep the fame Pickle, 
 and fouce them in it* • 
 
 To /c/ Lobilers. 
 
 Take a Dozen of large Lobllers ; take out all th 
 Meat of their Tails and Claws after they are boiled ; then 
 feafon them with beaten Pepper, Salt, Cloves, Mace, and 
 
 Nut; 
 
a,8o Q The Complete Family-Piece. 
 
 Nutmegs, all finely beaten and mixed together ; then take 
 a Pot, put therein a Layer of firefh Buiter, upon which, 
 put a Layer of Lobfter, and then ftrew over fome fea- 
 foningi and repeat t'he fame till your Pot is full, and your 
 Lobiter all in ; bake it about an Hour and a half; then 
 fet it by z or 3 Days, and it will be fit to eat. It will 
 keep a Month or more, if you pour the Liquor frcm it 
 when it comes out of the Oven, and fill it up with clari¬ 
 fied Butter. Eat it with Vinegar. 
 
 To pot Goofe and Turkey. 
 
 Take a fat Goofe, and a fat Turkey, cut them down 
 the Rump, and take out all the Bones ; lay them flat,, 
 open and feafon them very well with white Pepper, Nut¬ 
 meg and Salt, allowing 3 Nutmegs, with the like Pro¬ 
 portion cf Pepper, and as much Salt as both the Spices ; 
 when you have feafon’d them all over, let your Turkey be 
 within the Goofe, and keep them in Seafon 2 Mights 
 and a Day ; then roll them up as collar’d Beef, very 
 tight, and as Ihort as you can, and bind it very fall with. 
 Prong Tape. Bake it in a long Pot, with good ftore 
 of Butter, till ’tis very tender, as you may feel by the 
 End ; let it lie in the hot Liquor an Hour, then take it out 
 and let it ftand till next Day ; then unbind it, and place 
 it in your Pot, and melt Butter and pour over it. Keep 
 it for Ufe, and flice it out thin. 
 
 The left way to make Weftphalia-Hams. 
 
 Cut your Leg of fat large Pork, as like a right Ham 
 as you can, black Hogs make the belt ; hang it up two 
 Days; then beat it very well on the flefhy Side with a 
 Rolling pin ; rub in an Ounce of Salt-petre, finely bea¬ 
 ten, in every Place, fo let it lye a Day and a Night ; 
 then take an Ounce of beaten Salt-prunel, with 2 large 
 Handfuls of common Salt, and a Handful of Bay-faJt, 
 a Pound of coarfe Sugar, mix all theie well together, 
 and warm them thorough hot in a Stew-pan, but be fure 
 not to melt it ; and while ’tis hot, rab it all over the Ham 
 very well, with 2 large Handfuls more of Salt.; thus let 
 it lie till it melts to Brine, then turn it every Day twice, 
 and bade it with that Brine for 3 Weeks together. Dry. 
 -it as Bacon.. 
 
 jy ote Let your Handfuls of common Salt be very large. 
 
 For. :j 
 
Receipts in Cookery, &c. i 8 i 
 
 For Legs of Mutton Ham Fajbiox. 
 
 You mud have hind Quarters very large, and cut Tig- 
 get-Fafhion, that is a Piece of the Loin with it ; then 
 rub it all over, firft with Bay-falt, and let it lieone Day ; 
 then put it into the fame Pickle above mentioned, and in 
 feven Days it will be red through ; then hang it up by the 
 Handle, and fmoke dry it with deal Dull and Shavings, 
 making a great Smother under it, and in five Days it will 
 be ready ; you may boil it with Greens, and it will cut as 
 red as a Cherry; fo ferve it Ham Fafhion. 
 
 To make Hams of Pork like Weflphalia. 
 
 To two large Hams, or three fmall ones, take three 
 Pound- of common Salt, and 2 Pounds and half of browa 
 coarfe Sugar ; mix both together, and rub it well into the 
 Hams, and let them lie feven Days, turning them every 
 Day, and rub the Sait in them, when you turn them ; then 
 take 4 Ounces of Salt-petre beat fmall, and mix with 2 
 Handfuls of common Salt, and rub that well in your hams 
 and let them lie a Fortnight longer : Then hang them up 
 high in a Chimney to fmoke. 
 
 To pot Mufhrooms. 
 
 Take of the beft Mufhrooms, and rub them with a 
 woollen Cloth ; thofe that will not rub, peel and take 
 out the Gills, and throw them into Water as you do them; 
 when they are all done, wipe them dry, and put them in 
 a Saucepan, with a Handful of Salt and a Piece of But¬ 
 ter, and flew them till they are enough, fhaking them 
 often for fear of burning ; then drain them from their 
 Liquor ; and when they are cold, wipe them dry, ani 
 lay them in a Pot, one by one, as clofe as you can, till 
 your Pot be full ; then clarify Butter ; let it Hand till 'tis 
 almoft cold, and pour it into your Mufhrooms. When 
 cold, cover them clofe in your Pot. When you ufe them, 
 wipe them clean from the Butter, ani flew them in Gravy 
 thickened, as when frefh. 
 
 To dry Sheeps Tongues, Hogs Tongues, and Neats 
 
 Tongues. 
 
 It mnfl: be with nothing but deal Chips and faw Dull; 
 you rnuft: make a gentle Smother with it, and hang up 
 
 k your 
 
j82 The Complete Family-Piece. 
 
 your Tongues, and in 6 Days they will be ready ; they 
 mull not be hung low, but about 1-2 Foot above your 
 Smother, otherwise they will tafte too ftrong of Smoke, 
 and be dried too foon ; then take them down, and hang 
 them up in a dry Place from the Fire. 
 
 To make Collar'd Beef. 
 
 Take a Flank of Beef, fait it with white Salt, and let 
 it lie 48 Hours; then walli it, and hang, it in the Wind 
 to dry 24 Hours; then take Pepper, Salt, Cloves, Mace 
 and Nutmegs, and Salt-petre all beaten fine, and mix 
 them together, and rub it all over the Infide, and roll it 
 up hard, and tie it faft with Tape ; put it in a Pan with 
 a few Bay-leaves,, and 4, Pounds of Butter, and cover 
 the Pot with Rye pafte, and bake it with Houfhold-bread. 
 
 To pot Neats Tongues, a better way then drying them. 
 
 Pickle them red, as you do to dry ; and when you think 
 them fait enough to dry, boil them very tender; take 
 them up and peel them, and rub them with Pepper, Cloves 
 and Mace,, all over ; then turn them round into a Pot to 
 bake. Lay them in fingle Pots on their.Side ; you mull 
 cut off the Root as well as the Skin, and cover them with 
 Butter; bake them. with brown Bread; when they come 
 out of the Oven, pour out the Gravy, and let the fame 
 Butter ferve, when cleared : if there is not enough, 
 add more clarify’d.. 
 
 To fait Bacon. 
 
 Cut your Flitches of Bacon very fmooth, make no 
 Holes in it : To about 60 Pounds of Bacon, 10 Pounds 
 of Salt ; dry your Salt very well, and make it hot, then 
 rub it hard over the Outfide, or skinny Part, buc on the 
 Infide lay it all over without rubbing, only lightly on, 
 about half an Inch thick. Let it lie on a flat Board that 
 the Brine may run from it, nine Days; then mix with a 
 Quart of hot Salt, four Penny worth of Salt-petre, and 
 flrew it all over your Bacon ; then heat the reft of your 
 ga’t, and put over if, and let it lie nine Days longer ; theu 
 hang it up aDay, and put it in a Chimney where Wood 
 is burnt, and there let it hang three Weeks or more, as 
 you fee Occafion. 
 
 Polognla 
 
Receipts /'^Cookery, &c. 183 
 
 Polognia SaufageSi 
 
 Take 4 Pounds of lean Buttock of Beef ; cu? it in 
 Pieses ; put into it 1 Pound of dic’d Suet, 1 Pound of dic’d 
 Bacon ; feafon with all Spice and Pepper juft bruifed, and 
 with Bay-falt and Salt-petremixt up with your feafoning ; 
 then tie them up in Skins as big as your Wreft. You muft 
 mix in a little Powder of Bay Leaves, then dry them as 
 you do Tongues, and eat them without boiling. 
 
 How to pot Eels. 
 
 Let your Seafoning be Jamaica Pepper, common Pep¬ 
 per pounded line, and Salt ; ftrew fome of this at the 
 bottom of an earthen Pan, then cut your Eels and lay 
 them.over it. Strew thereupon fome more of your Sea¬ 
 foning, and put in another Lay of Eels,, and do fo in this 
 Manner until you have put in all your Eels, and then place 
 a few Bay-leaves on the Top of them.. Pour in as much 
 common Vinegar as you think convenient, and a like 
 Quantity of Water ; cover the Pan with brown Paper, 
 and bake them. When you take them out of the Oven, 
 pour off the Liquor; then take as much clarified Butter 
 as is proper to cover them handfomely, pour it upon them, 
 and lay them by for, Ufe. 
 
 To make Saufages. 
 
 Take almoft the double Weight of Fat to your lean 
 Pork, and pick both clean from Bones, Skin, and Kernels; 
 lhred it feverally very fine ; then mix and Hired it together^ 
 and to 4 Pounds of this Meat you may put a very large 
 Nutmeg, the Weight of the Nutmeg in Cloves and 
 Mace, and almoft the Weight of all the Spice in Pepper ; 
 beat all fine, and let your Heap of Salt be as big again as 
 the Spice and Pepper; lhred a large Handful of frelh 
 Sage, and a little Thyme, very fine ; grate 2 Spoonfuls 
 of white Bread, and take 2 Yolks of Eggs, mix all very 
 well together* and.fill your Skins: If you love Oyfters 
 half a Pint lhred to this Quantity, gives it a rich Tafte \ 
 thefe roll and fry without Skins, and keep better in a Pc t ♦ 
 add the Yolks of Eggs when you ufe them, Norfolk Links 
 are only fat and lean Pork more grolly cut; and the Sea¬ 
 foning,. Pepper, Salt, and a large Quantity of Sage lhred 
 (mall, and Put in large Skins. 
 
 Receipts 
 
I $4 ^he Complete Family-Piece, 
 
 Receipts in Pastry, &fc. 
 
 To make Gingerbread without Butter. 
 
 Take 2 Pounds of Treacle, candied Orange, Lemon, 
 and Citron Peel, and candied Ginger, of each a Quarter 
 of a Pound, all diced thin ; of Carraway feeds and Cori¬ 
 ander feeds, and beaten Ginger, of each an Ounce ; mix 
 it with as much Flour as will make it into a foft Pafte, lay 
 it in Cakes on Tin-plates, and bake it in a quick O- 
 ven ; keep it dry, and it will be good fome Months 
 
 To make Dutch Gingerbread. 
 
 Take 4 Pounds of Flour, and mix with it 2 Ounces 
 and a half of beaten Ginger ; then rub in a Quarter of a 
 Pound of Butter, and add to it 2 Ounces of Carraway- 
 feeds, 2 Ounces of Orange-peel dried and rubbed to Pow¬ 
 der, a few Coriander-feeds bruifed, 2 Eggs: Then mix 
 all up in a ftiff Pafte,. with 2 Pound and a quarter of 
 Treacle ; beat it very well with a Rolling-pin, and make 
 it up in 30 Cakes;; put in a candied Citron j prick them 
 with a Fork : Butter Papers 3 double, 1 white, 2 brown ; 
 walh them over with the White of an Fgg ; put them in¬ 
 to an Oven not too hot, for 3 Quarters oi an Hour. 
 
 To made a Tureiner. 
 
 Take a China Pot or Bowl, and fill it as follows : At 
 the Bottom lay fome frefh Butter ; then put in 3 or 4 Bcef- 
 fteaks larded with Bacon ; then cut fome Veal-fteaks from 
 the Leg ; hack them, and wafh them over with the Yolk 
 of an Egg, and afterwards lay it over with Forc’d meat, 
 and 10II it up, and lay it in with young Chickens, Pigeons 
 and Rabbets, fome in Quarters, fome in Halves, Sweet¬ 
 breads, Lamb-ftones, Cockfcombs, Palates after they are 
 boiled, peeled, and cut in Dices : Tongues, either Hogs 
 or Calves, diced, and fome larded with Baccn ; whole 
 Yolks of hard Eggs, Pillachia-Nuts peeled, forced Balls, 
 fome round, fome like an Olive, Lemon fliced, fome with 
 the Rind on, Barberries and Oyllers; feafon all thefe with 
 Pepper, Salt, Nutmeg, and fweet Herbs, mix’d together 
 after they are cut very fmall, and drew it on every Thing 
 as.you put it in your Pot: Then put in a Quart ef Gravy 
 
Receipts in Pastry, &c. 185 
 
 and fome Butter on the Top, and cover it clofe with a 
 Lid of PufF-pafte, pretty thick. Eight Hours will bake it. 
 
 To ice a great Cake. 
 
 Take 2 Pounds of the fineft double refined Sugar, beat 
 and fift it very fine, and Iikewife beat and fift a little'Starch 
 and mix with it ; then beat 6 Whites of Eggs to a Froth, 
 and put to it fome Gum-water ; the Gum muft be deeped 
 m Orange-flower-water; then mix and beat all thefe toge¬ 
 ther 2 Hours, and put it on your Cake ; when ’tis baked, 
 fet it in the Oven a quarter of an Hour. 
 
 To wake a rich great Cake. 
 
 Take a Peck of Flour well dried, an Ounce of Cloves 
 and Mace, half an Ounce of Nutmegs, as much Cinna¬ 
 mon ; beat the Spice well, and mix them with your Flour, 
 and a Pound and half of Sugar, and a little Salt, and 13 
 Pound of Currants well wafhed, picked, and dried, and 
 3 Pounds of Raifins floned and cut into fmall Pieces ; 
 mix all thefe well together ; then make 5 Pints of Cream 
 ilmoft Raiding hot, and put into it 4 Pounds of frefh 
 Butter; then heat the Yolks of 20 Eggs, 3 Pints of good 
 Qde-yeaft, a Pint of Sack, a Quarter of a Pint of Orange- 
 lower-water, 3 Grains of Musk, and 6 Grains of Am- 
 jergreafe t Mix thefe together, and ftir them into your 
 Cream and Butter ; then mix all in the Cake, and fet it an 
 dour before the Fire to rife, before you put it into your 
 doop ; mix your Sweetmeats in it, 2 Pounds of Citron, 
 nd 1 Pound of candied Orange and Lemon-peel cut in 
 mall Pieces: You muft bake it in a deep Hoop, But- 
 er the Sides, and put 2 Papers at the Bottom, and Flour-, 
 It and put in your Cake; it muft have a quick Oven, 4 
 dours will bake it: When ’tis drawn, ice it over the Top 
 nd Sides. Take 2 Pounds of double refin’d Sugar, beat 
 nd fifted, and the Whites of 6 Eggs beaten to a Froth, 
 nth 3 or 4 Spoojifuls of Orange-flower-w ater, and 3 
 irainsof Musk and Ambergreafe together ; put all thefe in 
 Stone-mortar, and beat them with a wooden Peftle, till ’tis 
 s White as Snow, and with a Brufh or Bunch of Feathers, 
 >read it all over the Ca ke, and put it in the Oven to dry ; 
 it take care the Oven does not difcolour it; when ’tis cold 
 ‘aper it; it will keep good 5 or 6 Weeks. 
 
 To 
 
186 The Complete Family-Piece. 
 
 To make Puff-pafte. 
 
 To 3 Pounds of Flour put i Pound of Butter j rub half 
 of it in your Flour, and work it up light with fair Water ; 
 you may put i Egg in if you pleafe, then roll it out, and 
 lay about 20 little bits upon it the bignefs of a large Nut- 
 meg, and fold it up and roll it out again ; then Butter it 
 and fold it up again and Flour it; do thus 3 Times, then 
 roll it out for Ufe, and it will rife well. This Pafle ferves 
 on feveral Occafions. 
 
 To make Marrow-pafties. 
 
 Make your little Patties the length of a Finger, and as 
 broad as two Fingers; put in large pieces of Marrow, 
 dipped in Eggs, and feafoned with Sugar, Cloves, Mace, 
 and Nutmeg ; ftrew a few Currants on the Marrow 
 Bake or fry them. 
 
 ■A very good Cruft for Tarts. 
 
 Take 3 Eggs and beat them well together, put to then 
 3 Spoonfuls of cold Water, then break in a Pound 0 
 Butter ; while you are working It all together, let font 
 Flour be lliaked in, and work it together, ftill ftrewinj 
 in more Flour till ’tis a pretty ftiff palte, then roll it out fe 
 Tarts ; it keeps crifper and longer than Puff Cruff fo 
 moft Ufes. 
 
 • n 
 
 To make a Chervir or Spinnage Tart. 
 
 Shred a gallon of Spinnage or Chervil very fmall; pi i 
 to it half a Pound of melted Butter, the Meat of thr< 
 Lemons picked from the Skins or Seeds ; the Rind of 
 Lemons grated, a Pound of Sugar ; put this in a Dilh (! 
 Pattipan with Puff-pafte on the Bottom and Top, and i i 
 bake it; when ’tis baked, cut off the Lid, and put Creai 
 or Cuftard over it as you. do Codlin Tarts. Scrape Sug: 
 over it ; ferveiteold. This is good among other Tar 
 in the Winter for Variety. 
 
 Icing for Tarts, 
 
 Take a Quarter of a Pound of fine Loaf-Sugar, be 
 it very fine •, and fift it ; put it into your very clean Mo 
 tar, with the White of 1 Egg, and 2 Spoonfuls of Ro 
 or Orange flower-water ; ftir it all one Way, till yo> 
 
 Tai 
 
Receipts in Pastry, &c. 187 
 
 Tarts are baked, and almoft cold ; then ftrike them all 
 over the Top, with a fmall Bunch of Feathers dipt in this 
 Icing, and fet them into your cool Oven again till they 
 are hardened ; take Care they do not grow difcolour’d 
 by Handing too long. 
 
 A French Cake to eat hot. 
 
 Take a Dozen of Eggs, and a Quart of Cream r and 
 as much Flour as will make it into a thick Batter: put to 
 it a Pound of melted Butter, half a Pint of Sack, one 
 Nutmeg grated, mix it well, and let h Hand 3 or 4 Hours; 
 then bake it in a quick Oven, and when you take it out, 
 flit it in two, and pour a Pound of Butter on it melted 
 with Rofe-water ; cover it with the other half, and 
 ferve it up hot. 
 
 Puff Pafte. 
 
 To a Peck of Flour, you muft have 3 Quarters the 
 Weight in Butter: dry your Flour well, and lay it on a 
 Table j make a Hole, and put in it a Dozen Whites 
 of Eggs well beaten, but firft break into it a third Part of 
 your Butter ; then with Water make up your Pafte ; then 
 roll it out, and by Degrees putin the reft of your Butter. 
 
 To make Portugal Cakes. 
 
 Take a Found and Quarter of fine Flour well dried, 
 and break a Pound of Butter into the Flour and rub it in, 
 add a Pound of Loaf Sugar beaten and lifted, a Nutmeg 
 grated, four perfumed Plumbs, or fome Ambergreafe, 
 mix thefe well together, and beat 7 Eggs, but 4 Whites, 
 with 3 Spoonfuls of Orange-flower-water ; mix all thefe 
 well together, and beat them up an Hour ; butter your 
 little Pans, and juft as they are going into the Oven, fill 
 them half full, and fearce fome fine Sugar over them lit¬ 
 tle more than a quarter of an Hour will bake them. You 
 may put a Handful of Currants into fome of them ; take 
 them out of the Pans as foon as they are drawn, keep them' 
 dry, they will keep good three Months. 
 
 Puff-pafte for Tarts. 
 
 Rub a Quarter of a Pound of Butter into a Pound of 
 fine Flour ; then whip the Whites of 2 Eggs to Snow, 
 and with cold Water and 1 Yolk make it into a Pafte 
 then roll it abroad, and put in by Degrees a Pound of 
 
 Butter, 
 
l88 tfhe Complete Family-Piece. 
 
 Butter, flowering it over the Butter every time, and roll 
 jt up, and roll it out again, and put in more Butter ; fo 
 do for 6 or 7 Times, till it'has taken up all the Pound of 
 Butter. This Pafte is good for Tarts, or any fmall Things. 
 
 , To make Jumbals. , . 
 
 r Take the Whites of 3 Eggs, beat them well, and take 
 off the Froth; then take a little Milk, and a little Flour, 
 near a Pound, as much Sugar fifted, and a few Carra- 
 way-feeds beaten very fine ; work all thefe in a very fluff 
 Pafte, and make them into what Form you pleafe 
 Bake them on white Paper. 
 
 Pafteyor Pafties. 
 
 Rub 6 Pounds of Butter into 14 Pounds of FloUr; put 
 to it 8 Eggs, whip the Whites to Snow, and make it in 
 a pretty ftiff Pafte, with cold Water. r 
 
 To make an Almond Tourt. 
 
 Blanch and beat half a Pound of Jordan Almonds very 
 fine, ufe Orange--flower-water in the beating your Almonds; 
 pare the Yellow Rind of a Lemon pretty thick, boil it 
 in Water till ’tis very tender ; beat it with half a Pound 
 of Sugar, and mix it with the Almonds, and 8 Eggs, but 
 4 Whites, half a Pound of Butter melted, and almoft 
 cold, and a little thick Cream ; mix all together, and 
 bake it in a Difh with Pafte at Bottom. This may be 
 made the Day before ’tis ufed. 
 
 Almond Pitjft* 
 
 Take half a Pound of Jordan Almonds, blanch and 
 beat them very fine with 3 or 4 Spoonfuls of Rofe-wa- 
 ter ; then take half an Ounce of the fineft Gum-dragant 
 fteeped in Rofe-water 3 or 4 Days before you ufe it; then 
 put it to the Almonds, and beat it together; then take 3 
 Quarters of a Pound of double refin’d Sugar beaten and 
 fifted, and a little Flour and put' to it; roll it in what 
 Shape you pleafe ; lay them on white Paper, and put them 
 in an Oven gently hot, and when they are baked enough, 
 take them off the Papers and put them on a Sieve to dry- 
 in the Oven, when "tis almoft cold. 
 
 Lemon 
 
Receipts in Pas t r y, 189 
 
 Lemon Puffs. 
 
 Take a Pound and a Quarter of double refin’d Sugar 
 beaten and fifted, and grate tire Rinds of 2 Lemons, and 
 mix well with the Sugar.; then beat the Whites of 3 new 
 laid Eggs very well, and mix it well with your Sugar and 
 Lemon-peel ; beat them together an Hour and a Quarter ; 
 then make it up in what Form you pleafe ; be quick to fet 
 them ih a moderate Oven; don’t take them, off the Pa¬ 
 pers till cold. 
 
 To make Cayrot or Parfnip Puffs. 
 
 Scrape and boil your Carrots <?r Fa’rfhips tender ; then 
 fcrape or mafh them very fine, add to a Pint of Pulp the 
 Crumb of a'Penny-loaf grated, or forpe Hale Bisket, if 
 you have it, fome Eggs, but 4 Whites, a Nutmeg grated, 
 fome Orange-flower-water, Sugar to your Tafte, a little 
 Sack, and mix it ; up with thick Cream ; they mull be 
 %’d in rendered Suet, the Liquor very hot when you 
 put them in i put in a good Spoonful in a place. 
 
 , Almond Cakes. 
 
 Boil a Pound of double refin’d Sugar* up to a thin Can¬ 
 dy ; then have in Readinefs half a Pound of Almonds 
 blanched, and finely beaten with fome Rofe or Orange- 
 flower-water, the Juice of 1 Lemon, the Peels of 2 grat¬ 
 ed into the Juice ; put all thefe together, ftir them over a 
 gentle Fire till all the Sugar is well melted, but be fure 
 •t does not boil after the Lemon is in ; then put it into your 
 dear Cake Glafles; perfume them, and when they are 
 1- little dry, cut them into what Shape you pleafe. 
 
 To make a Lemon Tart. 
 
 Take 3. clear Lemons, and grate off the outfide Rinds ; 
 ake the Yolks of 12 Eggs, and 6 Whites, beat them ve- 
 y well, fqueeze in the Juice of a Lemon ; then put in 3 
 Quarters of a Pound of fine powdered Sugar, and 3 Quar¬ 
 ts of a Pound of frefh Butter melted ; ltir all well toge- 
 her, put a fheet of Paife at the Bottom, and lift Sugar 
 n the Top; put it in a brisk Oven, 3 Quarters ©f an 
 four will bake it; So ferve it to the Table. 
 
 Lemcn 
 
190 7 ?je Co?)jplete Family-Piece. 
 
 Lemon Cakes. 
 
 Grate off the Yellow Rind of your Lemon, and fqueeze 
 your Juice to that Peel; take 2 Apples to every Lemon, 
 pare and core them, and boil them clear, then put them 
 to your Lemon; to a Pound ofj this put 2 Pounds of 
 double refin’d Sugar, then order it as the Orange. 
 
 Orange Cakes. 
 
 Cut you Oranges, pick out all your Meat and Juice 
 free from the Strings and Seeds, and fet it by ; then boil 
 it and fhift the Water till your Peels are tender ; dry them 
 in a Cloth, and mince them fmall, and put them to the 
 Juice ; to a Pound of that weigh a Pound and half of 
 double refined Sugar ; dip your Lumps of Sugar in Water, 
 and boil it to a Candy height ; take it off the Fire and 
 put in your Juice and Peel; llir it well, and when ’tis 
 almoft cold put it in a Bafon and fet it in a Stove; then 
 lay it thin on earthen Plates to dry, and as it candies, 
 fafhion it with your Knife ; and as they dry, lay them on 
 Glafs; when your Plate is empty, put more out of your 
 Bafon. 
 
 To make March-pane. 
 
 Take a Pound of Jordan Almonds, blanch and beat 
 them in a Marble Mortar very fine ; then put to them 3 
 Quarters of a Pound of double refin’d Sugar, and beat 
 with them a few Drops of Orange-flower-water ; beat all 
 together till ’tis a very good Pafte, then roll it into what 
 fhape you pleafe ; duff a little fine Sugar under it as you 
 roll it to keep it from flicking. To ice it, fearce double- 
 refin d Sugar as fine as Flour, wet it with Rofe-water, and 
 mix it well together, and with a Brufh or Bunch of Fea¬ 
 thers fpread it over your March-pane : Bake them in an 
 Oven that is not too hot; put Wafer-paper at the Bottom, 
 and white Paper under that, fo keep them for ufe. 
 
 Clear Cakes of any Fruit. 
 
 Take your Goofeberries, or other Fruit, and put them 
 in an Earthen-pot ftopt very clofe, and put them 
 in a Kettle of Water, and let them boil till they break : 
 then take them out, and run them through a Cloth ; 
 take the Weight of the Liquor in Sugar ; boil the Sugar 
 Candy height, then put in your Juice, and let it ftand over 
 a few Embers to dry till ’tis thick like Jelly ; if you fear 
 
Receipts z«Pastr y, &c. 191 
 
 it will change Colour, put in three or four Drops of Juice 
 of Lemon ; pour it into your clear Cake GlaHes, and 
 dry them with a Fire. 
 
 A Plumb-Cake. 
 
 Take 6 Pounds of Currants, 5 Pounds of Flour, an 
 Ounce of Cloves and Mace, a little Cinnamon, half a 
 Ounce of Nutmegs, half a Pound of pounded and blanch¬ 
 ed Almonds, half a Pound of Sugar, three Quarters of 
 a Pound of fliced Citron, Lemon and Orange-peel, half 
 a Pint of Sack, a little Honey-water, and a Quart of 
 Ale Yeaft, a Quart of Cream, a Pound and a half ©f 
 Butter melted and poured into the Middle thereof; then 
 ltrew a little Flour thereon, and let it lie to rife ; then 
 work it all well together, and lay it before the Fire to rife, 
 then work it up till ’tis very fmooth ; then put it in an 
 Hoop with a Paper flowered at the Bottom. 
 
 A Carraway-Cake without Yeaft. 
 
 Take 5 Pounds of Flour, and 4 Pounds of Angle re¬ 
 fin’d Sugar beat, and finely fifted, mix this with a Pound 
 and half of Carraway-feeds ; to this Quantity you mull 
 take 4 Pounds of Butter, which mull be work’d in 8 
 Spoonfuls of Orange.flower-water till ’cis perfe&ly mix’d, 
 and looks like Cream ; break 20 Eggs, but half of the 
 Whites, beat them well ; and in beating add 6 Spoon¬ 
 fuls of Sack ; ftrew in the Flour, Sugar, and Seeds, by 
 little and little, into the Eggs and Butter, with a Pound 
 of candy’d Citron, Lemon and Orange-peel. Let the 
 firll Fircenefs of your Oven be over, before you put the 
 Cake in, for fear of fcorching ; for the Oven mull be hot, 
 and you mull keep beating your Cake, till it goes into 
 the Hoop, which mull be jufl as the Oven is ready. 
 
 A good Seed Cake. 
 
 Take 5 Pounds of line Flour well dried, and 4 Pounds 
 of Angle refin’d Sugar beaten and fifted ; mix the Sugar 
 Flour together, and fift them through a Hair-fieve; then 
 wafh 4 Pounds of Butter in 8 Spoonfuls of Rofe or Or¬ 
 ange-flower-water ; you mull work the Butter with your 
 Hand till ’tis like Cream ; beat 20 Eggs, hal£the Whites, 
 and put to them 6 Spoonfuls of Sack; then put in your 
 Flow a little at a Time, keeping ftirring with you r 
 
 Hand 
 
192 The Complete Family-Piece. 
 
 Hand all the Time; you muft not begin mixing it till the 
 Oven is almoft hot ; you muft let it lie a little while before 
 you put your Cake into the Hoop ; when you are ready 
 to put it into the Oven, put into it 8 Ounces of candied 
 Orange-peel fliced, and as much Citron, and a Pound 
 and half of Carraway-comfits: mix all well together, and 
 put it in the Hoop, which muft be prepared at Bottom, 
 and Butter’d ; the Oven muft be quick : it will take z 
 or 3 Hours baking. You may ice it if you pleafe. 
 
 To make an ordinary Cake to eat with Butter. 
 
 Take 2 Pounds of Flour, and rub into it half a Pound 
 of Butter ; then put to it fome Spice, a little Salt, a Quar¬ 
 ter and half of Sugar, and half a Pound of Raifins Hon¬ 
 ed and half a Pound of Currants; make thefe into a 
 Cake, with half a Pint of Ale Yeaft, and 4 Eggs, and 
 as much warm Milk as you fee convenient; mix it well 
 together, an Hour an half will bake it. This Cake is 
 good to eat with Butter for Breakfafts. 
 
 To make the White Cake. 
 
 Take 3 Quarts of the fineft Flour, a Pound and half 
 of Butter, a Pint of thick Cream, half a Pint of Ale 
 Yeaft, half a Quarter of a Pint of Rofe-water and Sack 
 together, a Quarter of an Ounce of Mace, 9 Eggs, aba¬ 
 ting 4 Whites, beat them well ; 5 Ounces of double re. 
 fin’d Sugar; mix the Sugar and Spice, and a very little Salt 
 with your dry Flour, and keep out half a Pint of the 
 Flour to ftrew over the Cake ; when ’tis a.ll mixed, melt 
 the Butter in the Cream, when ’tis a little cool, ftcars 
 the Eggs into it, Yeaft, isc. Make a Hole m the midft 
 of the Flour, and poftr all the Wetting in, ftirnng it 
 round with your Hand all one way, till well, mixed. 
 Strew on the Flour that was fayed out, and fet it before 
 the Fire to rife, covered over with a Cloth ; let it Hand 
 fo a Quarter of an Hour. You muft have in readmefs 
 three Pounds and half of Currants walked and picked, 
 and well dried in a Cloth ; mingle them m the Palte 
 without Kneading , put it in a Tin-hoop ; let it in a qmck 
 Oven, or it will not rife ; it muft Hand an Hour and hair 
 in the Oven. % 
 
Receipts in Pastrv, &c. 193 
 
 jin ordinary feed Cake. 
 
 Take 6 Pounds of fine Flour, rub into it a Thimble- 
 full of Carraway-feeds finely beaten, and 2 Nutmegs grat¬ 
 ed, and Mace beaten ; then heat a Quart of Cream, hot 
 enough to melt a Pound of Butter in it, and when ’cis 
 no more than Blood-warm, mix your Cream and Butter 
 with a Pint of good Ale-yeaft, and then wet your Flour 
 with it :• make it pretty thin ; juft before it goes into the 
 Oven, put in a Pound of rough Carraways, and fome Ci¬ 
 tron fliced thin. Three Quarters of an Hour in a quick 
 Oven will bake it. 
 
 A rich Seed Cake, call'd The Nun’s Cake. 
 
 Take four Pounds of your fineft Flour, and three Pounds 
 of double-refin’d Sugar beaten and fifted ; mix them to 
 gether, and dry them by the Fire till you prepare your 
 other Materials. 
 
 Take 4 Pounds of Butter, beat it in your Hands till ’tis 
 very foft like Cream ; then beat 35 Eggs, leave out 16 
 Whites, and ftrain out the Treddles of the reft, and beat 
 them and the Butter together, till all appear like Butter ; 
 put in 4 or 5 Spoonfuls of Rofe or Orange-flower-water, 
 and beat it again ; then take your Flour and Sugar, with 
 6 Ounces of Carra way-feeds, and ftrew it in by degrees, 
 beating it up all the time for 2 Hours together ; you may 
 put in as much Tindlure of Cinamon or Ambergreafe as 
 you pleafe; Butter your Hoop, and let it ftand 3 Hours in 
 a moderate Oven. 
 
 Shrewsberry Cakes. 
 
 Take to i Pound of Sugar, 3 Pounds of the fineft Flour, 
 a Nutmeg grated, fome Cinnamon ; the Sugar and Spice 
 muft be fifted into the Flour, and wet it with 3 Eggs, and 
 as much melted Butter as will make it of a good Thick- 
 nefs to roll into Pafte ; mould it well and roll it, and cut 
 it in what Shape you pleafe. Perfume them, and prick 
 them before they go into the Oven. 
 
 To make Whetftone Cakes. 
 
 Take half a Pound of fine Flour, and half a Pound 
 of Loaf Sugar fearced, a Spoonful of Carra way-feeds dri¬ 
 ed, the Yolk of one Egg, the Whites of three, a little 
 Rofe-water, with Ambergreafe diflolved in it; mix it to¬ 
 gether, and roll it out as thin as a Wafer ; cut them with a 
 Glafs; lay them on flour’d Paper, and bake them in a 
 flow Oven. 
 
 K 
 
 Worm* 
 
*294 Complete Family-Piece. 
 
 Wormwood Cakes. 
 
 Take i Pound of double refin’d Sugar lifted ; mix it 
 with the Whites of 3 or 4 Eggs well beat ; into this drop 
 as much chymical Oil of Wormwood as you pleafe. So 
 drop them on Paper ; you may have fome white, and fome 
 marble, with Specks of Colours, with the Point of a Pin ; 
 keep your Colours feverally in little Gallipots. For red 
 take a Dram of Cochineel, a little Cream of Tartar, 
 as much of Allum ; tie them up feverally in little Bits 
 .of fine Cloth, and put them to fteep in one Glafs of 
 'Water 2 or 3 Hours. When you ufe the Colour, prefs the 
 Bags in the Water, and mix fome of it with a little of 
 the White of Egg and Sugar. Saffron Colours Yellow, 
 and muft be tied in a Cloth, as the red, and put in Water. 
 Powder-blue, mix’d with the Saffron water, makes a 
 Green ; for Blue, mix fome dry Powder-blue with fome 
 Water. 
 
 To make a Marlborough Cake. 
 
 Take 8 Eggs, Yolks and Whites, beat and ftrain them 
 and put to them a Pound of Sugar beaten and fifted ; beat 
 it 3 Quarters of an Hour together ; then put in 3 Quar¬ 
 ters of a Pound of Flour well dried, and two Ounces of 
 Carraway-feeds ; beat it all well together, and bake it in 
 a quick Oven in broad Tin-Pans. 
 
 Orange Cakes. 
 
 Pare your Oranges very thin, and take off the White 
 Rinds in Quarters ; boil the white Rinds very tender, and 
 when they are enough, take them up and fera'pe the 
 Black off, and fqueeze them between two Trenchers : 
 beat them in a ftone Mortar to a fine Pulp with a little 
 Sugar, pick the Meat out of the Oranges from the Skins 
 and Seeds, and mix the Pulp and Meat together, and take 
 the Weight and half of Sugar; boil the Sugar to a Can¬ 
 dy height, and put in the Oranges ; ftir them well toge¬ 
 ther, and when ’tis cold drop them on a Pye-plate, and 
 fet them in a Stove. You may perfume them. To the 
 Rinds of 6 Oranges'putthe.Meat of 9 Lemons. Cakes 
 are made the fame way, .only as many Rinds as Meat, 
 and twice the Weight.of Sugar. 
 
 Ho make French Bread. 
 
 'Take half a Peck of fine Flour ; put to it 6 Yolks of 
 Eggs, and 4 Whites, ;a little Salt, a Pint of good Ale- 
 .and,as much new Milk made a little Warm, as 
 
 will 
 
Receipts in Pastry, &c. 195 
 
 will make it a thin light Pafte * ftir it about with your 
 Hand, but by no Means kntad it; then have ready fix 
 Wooden quart Difhes, and fill them with Dough ; let them 
 ftand a Quarter of an Hour to heave, and then turn them 
 out into the Oven; and when they are baked, rafp them. 
 The Oven mull be quick. 
 
 Buns. 
 
 Take 2 Pounds of fine Flour, a Pint of Ale Yeaft ; 
 put a little Sack in the Yeaft, and 3 Eggs beaten ; knead 
 all thefe together with a little warm Milk, a little Nutmeg, 
 and a little Salt, then lay it before the Fire till it rife very 
 light; then knead in a Pound of frefli Butter, and a 
 Pound of round Carraw'ay-comfits ; and bake them in a 
 quick Oven on floured Papers, in what Shape you pleafe. 
 
 Very good Wigs. 
 
 Take a Quarter of a Peck of the fineft Flour, rub 
 into it three Quartets of a Pound of frelhBu .ter, till’tis 
 like grated Bread, fomething more than half a Pound 
 of Sugar, half a Nutmeg, and half a Race of Ginger 
 grated, 3 Eggs, Yolks and Whites beaten very well, and 
 put to them half a Pint of thick Ale Yeaft, and 3 or 4 
 Spoonfuls of Sack. Make a Hole in your Flour, and 
 pour in your Yeaft and Eggs, and as much Milk juft warm, 
 as will make it into a light Pafte. Let it ftand before the 
 Fire to rife half an Hour j then make it into a Dozen and 
 half of Wigs; walh them over with Eggs juft as they 
 go into the Oven ; a quick Oven, and half an Hour 
 will bake them. 
 
 Brown French Loaves. 
 
 Take a Peck of coarfe Flour, and as much of the 
 Rafpirigs of Bread, beatenjmd fifted, as will make it 
 look brown ; then weHfwnh a Pint of gocd Yeaft, and 
 as much Milk and Water warm as will wet it pretty ftift" ; 
 mix it well, and, Yet it before the Fire to rile ; make it 
 into 6 Loaves j make it up as light as .you caa* and bake 
 it well in a quick Oven. 
 
 To snake Drop Biskets. 
 
 Take 8 Eggs, and 1 Pound of double-refin’d Sugar bea¬ 
 ten fine, and 12 Ounces of fine Flour well dried. Beat 
 your Eggs very well ; then put in your Sugar, and beat 
 it, and then your Flour by degrees, and beat it all 
 very well together for an Hour without ceafing. Your O- 
 ven muft be as hot as for half-penny Bread ; then flour 
 
 K 2 fome 
 
196 The Complete Family-Piece. 
 
 fome fheets of Tin, and drop your Bisket what Bignefs 
 you pleafe, and put them in the Oven as faft a^ you can, 
 and when you fee them rife, watch them, and if th£y be¬ 
 gin to Colour take them out again and put in more ; and if 
 the firft is not enough, put them in again ; if they are 
 right done, they will have a white Ice on them. You 
 may put in Carraway-feeds if you pleafe ; when they are 
 all baked, put them all in the Oven again till they are ve¬ 
 ry dry, and keep them in your Stove. 
 
 Biskets. 
 
 To a Quart of Flour take a Quarter of a Pound of 
 Butter, and a Quarter of a Pound of Sugar, 1 Egg, and 
 what Carraway-feeds you pleafe ; wet the Milk as ftiff as 
 you can, then roll them out very thin ; cut them with a 
 (mall Glafs. Bake them on Tin-plates, your Oven mull 
 be flack. Prick them very well juft as you fet them in, and 
 keep them dry when baked. 
 
 The hard Bisket. 
 
 Take half a Peck of fine Flour, 1 Ounce of Carra¬ 
 way-feeds, the Whites of 2 Eggs, a Quarter of a Pint 
 of Ale Yeaft, and as much warm Water as will make it 
 into a ftifTRafte ; then make it in long Rolls. Bake it an 
 Hour ; the next Day pare it round ; then flice it in thin 
 Slices about half an Inch thick; dry it in the Oven ; then 
 draw it and turn it, and dry the other Side ; they will 
 keep the whole Year. 
 
 Little hollow Biskets. 
 
 Beat 6 Eggs very well with a Spoonful of Rofe-water, 
 then put in a Pound and two Ounces of Loaf-fugar beaten 
 and flfted ; ftir it together till ’tis well mixed in the §ggs; 
 then put in as much Flour as will make it thick enough to 
 lay out in Drops upon Sheets of white Paper ; ftir it well 
 together till you are ready to drop it on your Paper ; then 
 beat a little fine Sugar and put into a Lawn fieve, and fift 
 fome on then! juft as they are going into the Oven, fo bake 
 them ; the Oven muft not be too hot, and as foon as they 
 are baked, whilft they are hot pull off the Papers from 
 them, and put them in a Sieve, arid fet them in the Oven 
 to dry ; keep them in Boxes Avim Papers between. 
 
 To make little Cracknels. 
 
 Take 3 Pounds of Flour finely dried, 3 Ounces of 
 Lemon and Orange-peel dried and beaten to a Powder, 
 and an Ounce of Coriander-feeds beaten and fearced, and 
 
 3 
 
Receipts in Pastry, Gfa 197 
 
 3 Pounds of double*refin’d Sugar beaten fine and fearced i 
 mix thefe together with 15 Eggs, half of the Whites ta¬ 
 ken out, a Quarter of a Pint of Rofe-water, as much 
 Orange-flower-water. Beat the Eggs and Water well to¬ 
 gether ; then put in your Orange-peel and Coriander-feeds, 
 and beat it again very well with 2 Spoons, i> in each Hand* 
 then beat your Sugar in by little and,little; then your Flour 
 by a little at a Time, fo beat with both Spoons an Hour 
 longer ; then ftrew Sugar on Papers,, and drop them the 
 bignefs of a Walnut, and fet them in the Oven ; the 
 Oven mull be hotter than when Pyes are drawn. Do not 
 touch them with your Fingers before they are baked. Let 
 the Oven be ready for them againft they are done ; be 
 careful the Oven does not. colour them. 
 
 The thin Dutch Bisket. 
 
 Take 5 Pounds of Flour, and 2 Ounces of Carraway- 
 feeds, half a Pound of Sugar, and fomething more than 
 a Pint of Milk. Warm the Milk, and put into it 3 Quar¬ 
 ters of a Pound of Butter j then make a Hole in the 
 Middle of your Flour, and put in a full Pint of good Ale 
 Yeaft j then pour in the Butter and Milk, and make thefe 
 into a Palte, and let it ftand a Quarter of an Hour by 
 the Fire to rife ; then mould it, and roll it into Cakes 
 pretty thin,; prick them all over pretty much, or they 
 will blifter; fo bake them a Quarter of an Hour. 
 
 Receipts in Confectionary. 
 
 To make Marmalade of Currants. 
 
 Strip your Currants from the Bunches, foak them in 
 boiling Water till they break. Take them off the Fire, 
 and then put them in a Sieve to drain; when they are 
 cold, pafs them through the fame Sieve to clear off the 
 Grains. Dry them over the Fire, while you have brought 
 your Sugar to the cracked Quality. Allowing the fame 
 Weight of Sugar as Fruit. Simmer it for a while, mix¬ 
 ing all well together, then put it into Pots. 
 
 K 3 
 
 You 
 
jgS ^The Complete Family-Piece. 
 
 You may make Marmalade of Bell Grapes after the 
 fame Manner. 
 
 4 ’* I * . 
 
 Marmalade of Apricots. 
 
 Gather your Apricocks juft turned from the Green of 
 a very pale Yellow ; pare them thin and weigh them, 3 
 Quarters of a Pound of double-refin’d Sugar to a Pound 
 ©f Apricocks; then cut them in Halves, take out the Stone* 
 and flice them thin ; beat your Sugar and put it in your 
 Frefervirg pan with your flic’d Apricocks, and three or four 
 Spoonfuls of Water ; boil and fetam them, and when they 1 
 are tender put them in Glaftes. 
 
 Marmalade of ripe Apricots. 
 
 Pare, Stone, and cut your Apricots into thin Slices ; 
 then to a Pound of Fruit,, put a Pound of double-refin’d 
 Sugar, and a Quarter of a Pint of ftrong Codlin Liquor; 
 boil it as faft as you can; and when the Fruit is tender 
 and clear from the Scum, which you are carefully to take 
 ©ff, then fet it off the Fire, and break what Pieces you 
 think too big; then fill your Glaftes, and paper them 
 when cold,. 
 
 To make Orange Marmalade. 
 
 Take the befl Sevil Oranges and weigh a Pound of them, 
 then pare off all the Yellow Rind very thin, quarter the 
 Peel and put ’em in Water ; cover ’em down clofe, and 
 fhift the Water 6 or 7 Times as it boils to take the Bitter- 
 nefs out, and that they may look clear, and be tender j 
 then' take them out, dry them in a Cloth, take out all 
 the Strings, and cut ’em as thin as Pallets ; then take a 
 Pound of double-refin’d Sugar beaten arid boil it with a 
 little Water to a Candy height, feum it clean and put in 
 your Peels; let them boil near half an Hour; have in 
 readinefs your Orange-meat all pick’d from the Skins and 
 Seeds, and the Juice of two large Lemons, and put it into; 
 the Peels, and boil all together a Quarter of an Hour lorn 
 ger j fo Glafs it up, and Paper it when cold. 
 
 Marmalade of Cherries. 
 
 Stone your Cherries, fet them over the Fire in a Cop¬ 
 per-pan to caufe them to caft their Juice. Then drain them, 
 bruife them, and pafe them through a Sieve. Put the 
 
 Marm- 
 
Receipts in Con ft ctionarv, &c. 199 
 
 Marmalade into the Pan-again, and dry it over a brisk 
 Fire, keeping it continually liirring and turning it on all 
 Sides with a wooden Spatula, till no \ oiflure is left, and 
 it begins to flick to the Sides of the Pan. Allow i Pound 
 of greatly feathered Sugar to every Pound of Fruit or Pafle; 
 then fimmer all together for a while, then put it up into 
 Pots or GlafTes, and flrew Sugar. 
 
 A good fort of Mufhroom Powder. 
 
 Take the large Mufhrooms, wafh them clean from Grit; 
 cut off the Stalks, but do not peel or gill them ; fo put 
 them into a Kettle over the Fire, but no Water ; put a 
 good Quantity of Spice of all Sorts, two Onions ftuck 
 with Cloves, a Hahdful of Salt, fome beaten Pepper, 
 and a Quarter of a Pound of Butter ; let all thefe Hew 
 till the Liquor is dried up in them j then take them out, 
 and lay them on Sieves to dry, till they will beat to Pow¬ 
 der ; prefs the Powder hard down in a Pot, and keep it 
 for Ufe ; what Quantity you pleafe at a time in Sauce. 
 
 To make white Quince Marmalade. 
 
 Scald your Quinces tender, take off the Skin and pulp 
 them frbm the Core very fine, and to every 1 Pound of 
 Quince have a Pound and half of double-refin’d Sugar in 
 Lumps, and half a Pint of Water, dip your Sugar in Wa¬ 
 ter and boil and fcum it till ’tis a thick Syrup 5 then put 
 in your Quince, boil and fcum it on a quick Fire a Quar¬ 
 ter of an Hour, fo put it in your Pots.< 
 
 To make red Quince Marmalade. 
 
 Pare and core a Pound of Quince, beat the Parings and 
 Cores and fome of your worft Quinces, and ftrarn out the 
 Juice ; and to every Pound of Quince take 10 or iz Spoon¬ 
 fuls of that Juice and 3 Quarters of a Pound of Loaf-Sugar, 
 put all into your Preferving-pan, cover it clofe and let it 
 flew over a gentle Fire 2 Hours, when ’tis of an Orange- 
 red, uncover and boil it up as faft as you can ; when of 
 a good Colour, break it as you like it, give it a boil and 
 pot it up. 
 
 Harts-horn or Calf’s-foot Jelly -without Lemons. 
 
 Take a Pair of Calf’s Feet, boil them with 6 Quarts 
 of fair Water to mafh ; it will make 3 Quarts of Jelly : 
 
 K.4 then 
 
200 Tie Complete Family-Piece. 
 
 then ftrain it off, and let it ftand till ’tis cold, take off the 
 Top, and fave the Middle, and melt it again and fcum 
 it; then take 6 Whites of Eggs beaten to a Froth, half 
 a Pint of Rhenilh Wine, and t Lemon juiced, and half a 
 Pound of fine powder’d Sugar ; ftir all together, and let it 
 boil, then take it off and put to it as much Spirit of Vitri¬ 
 ol as will ftiarpen it to your Palate, about i Penny-worth 
 will do, let it not boil after the Vitriol is in ; let your Jel¬ 
 ly-bag be made of thick Flannel, then run it through till 
 ’tis very clear ; you may put the Whites of the Eggs that 
 fwim at the Top into the Bag firft, and that will thicken 
 the Bag. 
 
 Harts-horn or CalFs-foot Jelly, the heft Way. 
 
 Take to half a Pound of good Harts-horn, 3 Quarts 
 of fair Water, let it boil very flowly, till above 1 Quart 
 be confumed; if you cannot get Harts-horn, one fet of 
 Calves-feet will make more in Quantity, and tafte almoft 
 as well; the Look, with Care, will be the fame; ftrain 
 this Liquor, and let it ftand to cool; the ftronger you make 
 your Jelly, the more Ingredients you may ufe ; to make 
 it palatable, when it is fettled, as it will be the n.xt Day, 
 take off what is clear of the Harts-horn, and of the 
 Calf's-foot Jelly ; you muft takeoff the Fat from the Top, 
 as well as leave the Drofs at the Bottom; to thefe two 
 Quarts of ftrong Jelly, you may put a Pint of Rhenilh, 
 and a Quarter of a Pint of Canary ; beat up the Whites 
 of 5 Eggs to a Froth ; ftir all together with Sugar to 
 make it very fweet ; mix it well, and fet it on the Fire, 
 and ftir till it melts and curdles ; and put in the Juice of 5 
 large Lemons, and a Bit of the Peel ; let this boil up, 
 then pour it through your Jelly-bag, and pafs the firft Quart 
 or 2, over and over again, till ’tis perfcftly fine. 
 
 A Pig in Jelly. 
 
 Cut it in Quarters, and lay it in your Stew-pan ; to one 
 Calf’s-foot and the Pig’s-feet, put in a Pint of Rhenilh 
 Wine, the Juice of 4 Lemons, and 1 Quart of Water ; 
 feafon with Nutmeg and Salt; ftove it gently two Hours; 
 let it ftand till cold, and fend it up. in its Jelly. 
 
 To candy Orange Chips. 
 
 Pare your Oranges and foakthe Peelings in Water two 
 • Days, 
 
Receipts in Confectionary, &c. 201 
 
 Days, and fhift the Water twice, but if you love them 
 bitter foak them not: Tie your Peels up in a Cloth, and 
 when your Water boils, put them in, and let them boil 
 till they are tender; then take what double-refin’d Sugar 
 will do, and break it fmall and wet it with a litter Water, 
 and let it boil till ’tis near Candy-high, then cut your Peels 
 of what Length you pleafe, and put ’em into the Syrup ; 
 fet ’em on the Fire and let ’em heat well thro’, then let 
 them Hand a while, heat them twice a Day, but not 
 boil : Let them be fo done till they begin to candy, then 
 take them out and put them on Plates to dry, and when 
 they are dry, keep them near the Fire. 
 
 Codlin or Pippin Jetty. 
 
 Slice a Pound of Codlins or Pippins into a Pint of 
 clear Spring Water ; let them boil till the Liquor takes all 
 the Tafte of the Fruit; then ftrain it out, and to a Pint 
 of this Liquor take a Pound of double-refined Sugar, 
 boil’d to Sugar again ; then put in your Codlin Liquor, 
 boil it a little together, as faft as you can ; then put in 
 your Golden Pippins, boil them up faft for a little while ; 
 juft before the laft boiling, fqueeze in the Juice of a Le¬ 
 mon ; boil it up quick once more ; take great Care they 
 do not lofe Colour. Take the Pippins out, and put them 
 into the Glafles with the Jelly. This is the moft grateful 
 Way that ever was invented to preferve them. 
 
 To candy Orange Flowers. 
 
 Firft pick your Orange Flowers, and boil them quick 
 in fair Water till they are very tender ; then drain them 
 thro’ a Hair-fieve very clean from the Water ; to a 
 Pound of the beft double-refin’d Sugar, take half a Pint 
 of fair Water, and as much Orange-flower-water, and 
 boil it up to a thick Syrup ; then put it out into broad flat 
 Glafies, and let the Syrup Hand in the Glafles about 
 an Inch thick ; when ’tis near cold, drop in your 
 Flowers, as many as you think convenient, and fet 
 your Glafles in a Stove with a moderate Heat, for the 
 flower they candy, the finer the Rock will be. When 
 you fee it is well candied Top and Bottom, and that it 
 gliflens, break the Candy at Top in as great Flakes as you 
 can, and lay the biggeft Piece at the Bottom on Glaft- 
 plates, and pick out the reft, and pile it up with the 
 Flowers to what flze you pleafe ; after ttet it will prefent- 
 3 / be dry in a Stove. K 5 , To 
 
202 *The Complete Family-Piece- ^ - 
 
 To candy any Sort cf Flowers. 
 
 Take your Flowers, and pick them from the White 
 Part ; then take fine Sugar and boil it caiidy height ; boil 
 as much as you think will receive the Quantity of Flowers 
 you do ; then put in the Flowers, and ftir them about till 
 you perceive the Sugar to candy well about them : then 
 take them off from the Fire,, and keep them ftirring till' 
 they are cold in the Pan you candied them in ; then fift the 
 loofe Sugar from them, and keep them in Boxes very dry. 
 
 A Bill of Fare for every Month 
 
 in the 
 
 January. 
 
 Firft Courfe 
 Collar of Brawn. 
 
 Bifque of Fifh. 
 
 Soop with Vermicelly., 
 Orange Pudding with Pat¬ 
 ties. 
 
 Chine and Turkey. 
 
 Lamb-Pafty. 
 
 Roafted Pullets with Eggs. 
 Oylter Pye. 
 
 Roafted Lamb in Joints. 
 Grand Sallad with Pickles. 
 
 Second Courfe. 
 
 Wild Fowl of all Sorts. 
 Chine of Salmon broiled 
 with Smelts.. 
 
 F un of all Sorts, 
 
 Jole of Sturgeon. 
 
 Collat'd. Pig. 
 
 Year . 
 
 Dried Tongues with fait SaL 
 lads. 
 
 Marinated Fifh. 
 
 February. 
 
 Firji Courfe. 
 
 Soop Lorain. 
 
 Turbot boiled with Oyfters 
 and Shrimps. 
 
 Grand Patty. 
 
 Hen Turkeys with Eggs. 
 Marrow Puddings. 
 
 Stew’d Carps and broiled 1 
 Eels. , < 
 
 Spring Pye. 
 
 Chine of Mutton with Pic¬ 
 kles. 
 
 Difh of Scotch Collops. 
 Difh of Salmigondin. 
 
 Second Courfe. 
 
 Fat Chickens and tame 
 Pidgeons. 
 
 Afparagus and Lupins. 
 
 Tanfy 
 
A Complete Bill of Fare , See. 203 
 
 Tanfy and Fritter?. Grand Sallad. 
 
 Dilh of Fruit of Sorts. Beef a-la-mode. 
 
 Dilh of fry’d Soles. Almond Florentines. 
 
 Dilh of Tarts, Cuftards, Fricaftee of Chickens, 
 and Cheefecakes. Dilh of Cuftards. 
 
 March. 
 
 Firf Courfe. 
 
 Dilh of Filh of all Sorts. 
 Soop de Sante. 
 
 Weftphalia Ham and Pid- 
 geons. 
 
 Battallio Pye. 
 
 Pole of Ling. 
 
 Dilh of Roafted Tongues 
 and Udders. 
 
 Peafe Soop. 
 
 Almond Puddings of Softs. 
 Olives of Veal a-ia-mOde. 
 Dilh of Mullets boiled. 
 
 Second Courfe . 
 
 Broiled Pike. 
 
 Dilh of Notts, Ruffs, and 
 Quails. 
 
 Skirret Pye. 
 
 Dilh of Jellies of forts. 
 
 Dilh of Fruit of forts. 
 
 Dilh of creamed Tarts. 
 
 Jpril. 
 
 Firjl Courfe . 
 
 Weftphalia Ham and Chic¬ 
 kens. 
 
 Dilh of halhed Carps. 
 
 Bifque of Pidgccns.- 
 Lumber Pye. 
 
 Chine of Yeah 
 
 Second Courfe . 
 
 Green Geefe and Duck¬ 
 lings. 
 
 Butter’d Crab, with Smelts 
 fried. 
 
 Dilh of fucking Rabbets. 
 Rock of Snow and Sylla* 
 bubs. 
 
 Dilh of fouced Mullet3. 
 Butter’d Apple Pye. 
 
 March Pain. 
 
 May.-. 
 
 Firf Courfe . 
 
 Jole of Salmon, iffc. 
 Cray-Filh Soop. 
 
 Dilh of fweet Puddings of 
 Colours. 
 
 Chicken Pye. 
 
 Calves Head halhed . s 
 Chine of Mutton. 
 
 Grand Sallad. 
 
 Roafted Fowls a-la-daube. 
 Roafted Tongues and Ud- . 
 ders. 
 
 Ragoo of Veal, &c. ■ 
 
 1 • •./ 
 
 Second Courfe. 
 
 Dilh of young Turkeys 
 larded, and Quails. 
 
 Dilh of Peafe. 
 
 Bifqufc of ftfell Filh; 
 
 Roafted Lobfters. 
 
 Green 
 
204 'The Complete Family-Piece. 
 
 Green Peafe. 
 
 Difh of fweet-meats. 
 Orangeado Pye. 
 
 Difh of Lemon and Cho¬ 
 colate Creams. 
 
 Difh of collar’d Eels, with 
 Cray Fifh. 
 
 "June. 
 
 Firft Cour/e. 
 
 Roafted Pike and Smelts. 
 Weftphalia Ham and young 
 Fowls. 
 
 Marrow Puddings. 
 
 Haunch of Venifon roafted. 
 Ragoo of Lambs-ftones and 
 fweet Breads. 
 
 Fricaffee of young Rabbits, 
 
 &c. 
 
 Umble Pyes. 
 
 Difh of Mullets. 
 
 Roafted Fowls. 
 
 Difh of Cuftards. 
 
 Second Cour/e. 
 
 Difh of young Pheafants. 
 Diflxof fried Soles and Eels. 
 Potato Pye. 
 
 Joleof Sturgeon. 
 
 Difh of Tarts and Cheefe- 
 cakes. 
 
 Difh of Fruit of forts. 
 Syllabub*. 
 
 July. 
 
 Firft Cour/e . 
 
 Cock Salmon with butter’d 
 Lobflers, 
 
 Difh of Scotch Collopfi. 
 Chine of Veal. 
 
 Venifon Pafty. 
 
 Grand Sal lad. 
 
 Roafted Geefe and Duck¬ 
 lings. 
 
 Patty Royal. 
 
 Roafted Pig larded. 
 
 Stew’d Carps, 
 
 Difh of Chickens boiled with 
 Bacon, CjV. 
 
 Second Cour/e 
 
 Difh of Partridges and 
 Quails. 
 
 Difh of Lobflers & Prawns. 
 Difh of Ducks and tame 
 Pidgeons. 
 
 Difh of Jellies. 
 
 Difh of Fruit. 
 
 Difh of marinated Filh. 
 
 Difh of Tarts of forts. 
 
 Auguft . 
 
 Firft Cour/e. 
 
 Weftphalia Ham and Chic¬ 
 kens. 
 
 Bifque of Fifh. 
 
 Haunch of Venifon roafted. 
 Venifon Pafty. 
 
 Roafted Fowls a-la-daube. 
 Umble Pyes. 
 
 White Fricaflees of Chic¬ 
 kens. 
 
 Roafted Turkeys larded. 
 Almond Florentines. 
 
 Beef a-la-mode. 
 
 Second Cour/e . 
 
 Difh of Pheafants and Par¬ 
 tridges. 
 
A Complete Bill oj Fare , l£c. 205 
 
 tridges. 
 
 Roafted Lobfters. 
 
 Broiled Pike. 
 
 Creamed Tarts. 
 
 Rock of Snow and Sylla¬ 
 bubs. 
 
 Diih of Sweet meats. 
 Salmigondin. 
 
 September. 
 
 Firjl Courfe. 
 
 Boiled Pullets with Oyfters, 
 Bacon, is’c. 
 
 Bifque of Fiih. 
 
 Battalio Pye. 
 
 Chine of Mutton. 
 
 Diih of Pickles. 
 
 Roafted Geefe. 
 
 Lumber Pye. 
 
 Olives of Veal with Ragoo. 
 Difh of boiled Pidgeons 
 with Bacon. 
 
 Second Courfe . 
 
 Diih of Ducks and Teal. 
 
 Diih of fried Soles. 
 
 Butter’d Apple Pye. 
 
 Joleof Sturgeon. 
 
 Diih of Fruit. 
 
 March Pain. 
 
 Oftober. 
 
 Firjl Courfe . 
 
 Weftphalia Hams and Fowls 
 Cod’s Head with Shrimps 
 and Oyfters. 
 
 Haunch of Doe with Udder 
 a la-force. 
 
 Minc’d Pyes. 
 
 Chine and Turkey. 
 
 Bifque of Pidgeons. 
 
 Roafted Tongues and Ud¬ 
 ders. 
 
 Scotch Collops. 
 
 Lumber Pye. 
 
 Second Courfe. 
 
 Wild Fowl of forts. 
 
 Chine of Salmon broiled. 
 Artichoke Pye. 
 
 Boiled Eels and Smelts. 
 Salmigondin. 
 
 Diih of Fruit. 
 
 Diih of Tarts and Cuftards. 
 
 November. 
 
 Firjl Courfe. 
 
 Boiled Fowls with Savoys, 
 Bacon, tffe. 
 
 Diih of fteVv’d Carps and 
 fcolloped Oyfters. 
 
 Chine of Veal and Ragoo. 
 Sallad and Pickles. 
 
 Venifon Pafty. 
 
 Roafted Geefe. 
 
 Calves Head haihed. 
 
 Diih of Gurnets. 
 
 Grand Patty. 
 
 Hen Turkey roafted with 
 Oyfters. 
 
 Second Courfe. 
 
 Chine of Salmon and 
 Smelts. 
 
 Wild Fowl of Sorts. 
 
 Potato Pye. 
 
 Sliced Tongues with Pickles. 
 
 Diih 
 
go6 The Complete Family-Piece. 
 
 Pullets and Oyfters, Satifa- 
 ges, iifc. 
 
 Minced Pyes. 
 
 Cod’s Head with Shrimps. 
 
 Second Courfe. 
 
 Roafted Pheafants and* Par¬ 
 tridges. 
 
 Bifque of (hell Fifh. 
 
 Tanfy. 
 
 Difh of roafted Ducks and 
 Teals* 
 
 Jole of Sturgeon. 
 
 Pear Tart creamed. 
 
 Difh of fvveet meats. 
 
 Difh of Fruit of forts. 
 
 der, and Hare. 
 
 Having given you a Complete Bill of Fare, and Re¬ 
 ceipts before for drefling almoft every Difh mentioned 
 in it, I fhall now inftruft you how to place your 
 Difhes on the Table j fuppoftng it then firft in the 
 Winter. 
 
 At the upper End of your Table place your Difh of 
 Chickens and Bacon, which you mult afterwards remove 
 for your Gravy Soop. 
 
 Under that Giblet Pye. 
 
 On the further Side of which place a fine boiled 
 Pudding. 
 
 On the nearer fide of the Giblet Pye place Scotch 
 Col lops. 
 
 And at the Bottom of the Table, place a Difh of 
 Roaft Beef with Horfe Radifh and Pickles round. 
 
 Second Courfe. 
 
 At the upper End of the Table a Turkey roaft¬ 
 ed. ' 
 
 Under that a Tanfy garnilhed wkh Orange, 
 
 Difh of Jellies. 
 
 Diih of Fruit. 
 
 Quince Pye. 
 
 December. 
 
 Firft Courfe. 
 
 Weflphalia Ham and Fowls. 
 Soop with Teal. 
 
 Turbet with Shrimps and 
 Oyfters. 
 
 Marrow Pudding. 
 
 Chine of Bacon and Tur¬ 
 key. 
 
 Battalio Pye. 
 
 Roafted Tongues and Ud- 
 
 On 
 
Directions for placing Diftes , &c. 20-7 
 
 On the farther fide of which place a Hare with a fa-* 
 vory Pudding. 
 
 On the nearer fide three Woodcocks with Toafts. 
 And, at the Bottom of the Table, place a butter’d 
 Apple Pye hot. 
 
 A Summer Courfe. 
 
 At the upper End of the Table a Dilh. of Fiih, which 
 muft afterwards be removed for a Soop. 
 
 Under that a Venifon Pafty. 
 
 And laft, under the Venifon Pafty place a Chine of 
 Mutton. 
 
 On the further fide, a little below the firft Dilh, place 
 a white Fricaflee, 
 
 And under that Bacon and Beans. 
 
 And on the near fide, facing the white Fricaflee, place 
 an Orange Pudding. 
 
 And on the fame fide facing the Bacon and Beans, 
 place Tongue and Colliflowers. 
 
 Second Courfe.. 
 
 At the upper End of the Table. Chickens or Par¬ 
 tridges 
 
 Under that fweet-meat Tarts of all forts. 
 
 And laft, under the fweet-meat Tarts, place three 
 young Rabbits. 
 
 On the further fide, a little below the firft Dilh,. 
 place Marrow Pafties. 
 
 And under that roafted Pidgeons. 
 
 And on the near fide, facing the Marrow Pafties, 
 place Veal fweet Breads^ 
 
 And cn the fame fide, facing the roafted Pidgeons, 
 place a Dilh of young Peas, 
 
 The above will ferve to give any one a Notion of 
 Placing the Dilhcs on a Table j if there is more than 
 
 Five 
 
2o8 ‘The Complete Family-Piece. 
 
 Five or Seven Dilhes, they muft be placed as the above, 
 either wider or clofer as the Table and Company re¬ 
 quire : And if the Table be round, one may eafily 
 
 f uefs at the Placing the Dilhes; in which Regard fhould 
 e always had to the Number of the Company, and the 
 Difpofition you find them in at your ferving up the 
 Courfes. 
 
 T H E 
 
( 209 ) 
 
 THE 
 
 Complete Family-Piece. 
 
 CHAP. III. 
 
 Containing a great Number of Receipts 
 for Pickling and Preferving all Sorts 
 of Fruits , Hams , Tongues, &c. 
 
 To pickle Wallnuts. 
 
 T AKE Wallnuts about Midfummer , run a knitting 
 Needle through them at the End, then lay 
 them in Vinegar and Salt ; the Vinegar being made fait 
 enough to bear an Egg ; let them lye in it three Weeks, 
 then Ihift them into frem Pickle as before, and let them 
 lye three Weeks longer ; then take them out and wipe 
 them with a clean Cloth, and tie every Nut up in a clean 
 Vine Leaf ; put them into frelh Vinegar feafoned with fait, 
 made Muftard, Horfe Radilh and Garlick if you like 
 it ; to an Hundred of Nuts put one Ounce of Ginger, 
 one Ounce of Pepper, of Cloves and Mace, a Quarter 
 of an Ounce of each, two fmall Nutmegs, and half a 
 Pint of Mdftard-feed made into Muftard ; all the Pickles 
 to be raw Vinegar not boiled ; the largeft double Nuts are 
 the beft to pickle. 
 
2io The Complete Family-Piece. 
 
 To pickle Lobfters. 
 
 Boil your Lobfters in Salt and Water, till they will eafi- 
 ly flip out of the Shell ; take the Tails out whole, and juft 
 crack the Claws, and take out as whole as poflible ; then 
 make the Pickle half White-wine and half Water ;.put 
 in whole Cloves, whole Pepper, whole Mace, two or 
 three Bay-leaves ; then putin the Lobfters, and let them 
 have a boil or two in the Pickle; then take them out, 
 and fet them by to be cold, boil the Pickle longer, and 
 when both are cold, put them together, and keep them 
 for ufe. Tie the Pot down clofe; eat them with Oil,, 
 and Vinegar, and Lemon. 
 
 To pickle Cucumbers. 
 
 Take five Hundred Cucumbers, wipe them clean,, make 
 a Brine of Water and Salt, ftrong enough tt> bear an 
 Egg, put them into it ; let them lie for Twelve Hours } 
 then take them out, wipe them dry ; then in the Veftel 
 you defign to keep them in, lay a Layer of Dill, fome 
 whole long Pepper, and a little Maee,. then lay a Layer 
 of Cucumbers, and fo continue to do till you have laid 
 them all in ; boil two Gallons of Vinegar, ppur it hot 
 over the Cucumbers, cover them up clofe for two Days'} 
 than pour out the Vinegar, boil it again, feum it, and 
 pour it again upon the Cucumbers boiling hot ; when 
 you have done thus three or four Times, put in a piece 
 of Allom, and flop them clofe for ufe. 
 
 To pickle Sprats for Anchovies. 
 
 Take an Anchovy-barrel, or a deep glazed Pot; pot 
 a few Bay-leaves at the Bottom j then a Layer of Bay- 
 Salt, and fome Petre-falt mixt together } then a Layer of 
 Sprats crowded clofe; then Bay-leaves, and the fame Salt 
 and Sprats, and fa till your Barrel or Pot be full ; then 
 put in the Head of your Barrel clofe, and once a Week 
 turn the other end upwards ; in three Months they will be 
 fit to eat as Anchovies raw, but they will not diffolve. 
 
 To pickle Eldern or any other Buds of Trees. 
 
 Give them one or two Warms with Vinegar, Salt, whole 
 Pepper, long Mace, and a little Lemon-peel in Pieces; 
 then drain them, and let the Buds and Liquors cool fepa- 
 rately ; afterwards put them in a Pot, and cover them 
 with your Pickle. To 
 
Receipts in Pickling, &c. 21 2 
 
 To pickle any fort of Flowers for Sallads, as Clove Gilly¬ 
 flowers, &c. 
 
 Put them into a Gallipot with as much Sugar as they 
 weigh ; fill them up with Wine Vinegar, To every 
 Pint of Vinegar put a Pound of Sugar. 
 
 To pickle Nafturtium-Buds. 
 
 Gather your little Knobs quickly after your Blofloms 
 are off; put them in cold Water and Salt for three Days* 
 fluffing them once a Day, then make a Pickle, but do 
 not boil it at all, of fome White-winej. fome White- 
 wine Vinegar, Efchalot, Horfe-radiih, Pepper, Salt, Cloves 
 and Mace whole, and Nutmeg quartered ; then put in 
 your Seeds and flop them clofe; they are to be eaten as 
 Capers. 
 
 To pickle Samphire, Broom Buds, Purflain, &c. 
 
 Take Samphire, and pick the Branches from the 
 dead Leaves, then lay-, it in a Pot, and make a flrong 
 Brine of White or Bay Salt; in the boiling fcum it clean } 
 being boiled and cold, put it to the Samphire, cover ir,. 
 and keep it for all the Year j and when you have Occa- 
 fion to ufe it, take and boil it in fair Water, letting the 
 Water boil before you put it in ; when it is boiled and 
 become Green, let it cool, then take it out, and put it 
 into a wide mouth’d Glafs, and put flrong Wine Vine¬ 
 gar to it, and keep it clofe for ufe. 
 
 * 4 
 
 To pickle Afparagus. 
 
 Gather your Afpatagus, and lay them in an earthen 
 Potj make a Brine of Water and Salt flrong enough to 
 bear an Egg, and pour it hot on them, keep it clofe 
 covered j when you ufe them hot, lay them in cold Wa¬ 
 ter for two Hours, then boil and butter them for tho 
 Table, and if you ufe them as a Pickle, boil them and 
 lay them in Vinegar. 
 
 To pickle Lemon and Orange Peel. 
 
 Boil them in Vinegar and Sugar, and put them into 
 the fame Pickle : Obferve to cut them in fmall long 
 Thongs, the Length of half the Peel of your LemCra. 
 
 It 
 
212 The Complete Family-Piece. 
 
 It (hould be boiled in Water beforfe it is boiled in Vine¬ 
 gar and Sugar. 
 
 To pickle Lemons. 
 
 Take twelve Lemons, fcrape them with a piece of 
 broken Glafs ; then cut them crofs into four parts, 
 downright, but not quite through, but that they will hang 
 together ; then put in as much Salt as they will hold, and 
 rub them well, and drew them over with Salt; let them 
 lie in an earthen Dilh, and turn them every Day for 3 
 Days; then (lice an Ounce of Ginger very thin, and falt- 
 ed for three Days; twelve Cloves of Garlick parboiled 
 and falted three Days ; a fmall handful of Milliard-feed 
 bruifed, and fearced through a Hair Sieve ; fome red In¬ 
 dian Pepper, one to every Lemon. Take your Lemons 
 out of the Salt, and fqueeze them gently, and put them 
 into a Jar, with the Spice, and cover them with the bed 
 White-wine Vinegar. Stop them up very clofe, and in a 
 Month’s time they will be fit to eat. 
 
 To mango Cucumbers. 
 
 Cut out a little Slip out of the Side of the Cucumber, 
 and take out the Seeds, but as little of the Meat as you 
 can ; then put in the Infide Mudard-feed bruifed, a 
 Clove of Garlick, fome Slices of Ginger, and fome Bits 
 of Horfe-radilh; tie the Piece in again, and make a 
 Pickle ©f Vinegar, Salt, whole Pepper, Cloves, Mace, 
 and boil it, and pour it on the Mangoes; and fo do 
 for nine Days together j when cold, cover them with 
 Leather. 
 
 To make Melon Mangoes. 
 
 Take fmall Melons, not quite ripe, cut a (lip down, 
 the Side, and take out the Infide very clean j beat Muf- 
 tard-feeds, and (hred Garlick, and mix with the Seeds, 
 and put in your Mangoes j put the Pieces you cut out in¬ 
 to their places again, and tie them up, and put them into 
 your Pot, and boil fome Vinegar, as much as you think 
 will cover them, with whole Pepper, and fome Salt, and 
 Jamaica Pepper, and pour in fcalding hot over your 
 Mangoes, and cover them clofe to keep in the (learn ; 
 and To do every Day for nine Times together, and when 
 they are cold cover them with Leather. 
 
Receipts wPickling, &c. 213 
 
 To fickle Onions. 
 
 Take thofe that are fmall and of a white Colour } 
 parboil them, and let them cool ; make your Pickle with 
 half Wine, half Vinegar ; put in fome Mace, Slices of 
 Nutmeg, Salt and a little Bit of Ginger ; boil this up to¬ 
 gether, and skim it well ; then let it Hand till cold ; put 
 in your Onions, and cover them down ,• if they fhould 
 mother, boil them over again and skim them well, and 
 let them be quite cold before you put in your Onions 
 and they will keep all the Year. 
 
 To fickle fmall Onions. 
 
 Take young white unfet Onions, as big as the tip of 
 your Finger j lay them in Water and Salt two Days; fhift 
 them once, then drain them in a Cloth j boil the beft 
 Vinegar with Spice, according to your Tafle, and when 
 ’tis cold, keep them in it covered with a wet Bladder. 
 
 To fickle Mufhrooms. 
 
 Take the Mufhrooms and peel them, cut the Rind off 
 behind, and fling them into clean Water ; waft them in 
 two or three Waters, and then boil them in a little Wa¬ 
 ter, with a good Quantity of Salt, a Bundle of fweet 
 Herbs, a little Rofemary, and all Manner of Spice. 
 When they are well boiled, let them ltand in the Liquor 
 twenty-four Hours, and then pour the Liquor from them 
 in a hot Cloth, to Another them a Day and a Night, 
 and put in your Pickle, which you mult make of white 
 Wine and Elder Vinegar, all Manner of Spice, Ginger, 
 Horfe-radilh, and Juice of Lemons. Put them into Pots* 
 and lay an oiled Paper over them, and fo keep them for 
 ufe. Let them be ftopt clofe. 
 
 To fickle Tods of Radilhes. 
 
 Gather the youngeft Pods, and put them in Water and 
 Salt twenty-four Hours ; then make a Pickle for them 
 of Vinegar, Cloves, Mace, whole Pepper; boil this and 
 drain the Pods from the Salt and Water, and pour the Li¬ 
 quor on them boiling hot, put to them a Clove of Gar- 
 lick a little bruifed. 
 
 To 
 
214 Complete Family-Piece. 
 
 To fickle Oyfters. 
 
 Take of Mace, and whole Pepper, of each a Quar¬ 
 ter of an Ounce, half a Pint of white Wine Vinegar, a 
 Pint of white Wine, put the Oyfters into the Kettle with 
 their own Liquor and a little Water, half a Handful of 
 Salt, a little of the Pepper and Mace; as they begin to 
 heat, skim them well, let them only juft boil for fear of 
 hardening ; take them out dry with a Skimmer, then 
 put in the reft of the Spice with the white Wine and Vi¬ 
 negar ; but if the Vinegar be very ftrong, abate a little 
 of the Quantity, and let it all boil up for a little while ; 
 then let them both ftand till they are cold, and then put 
 the Oyfters into the Pickle ; when the Oyfters have been 
 a Day or two in the Pickle, tafte the Liquor, and if it be 
 not fharp enough, and you would keep them long, put 
 in a little more Vinegar; if you have a Mind to keep 
 the Oyfters for two Months or fo, obferve the Pickle, and 
 if it grows white at Top, skim it off, take out the Oy¬ 
 fters, boil the Liquor, and put the - Oyfters in again when 
 sold. 
 
 To pickle Mackrel. 
 
 Slit your Mackrel in halves, take out the Roes, gut and 
 dean them, and ftrew Salt over them, and lay one on a- 
 nother, the Back of one to thelnftdeof the other, fo let 
 them lie two or three Hours ; then wipe every piece clean 
 from the Salt, and ftrew them over with Pepper beaten, 
 and grated Nutmeg, fo let them lie two or three Hours 
 longer; then fry them well, take them out of the Pan 
 and. lay them on coarfe Cloths to drain ; when cold put 
 them in a Pan, and cover them over with a Pickle of 
 Vinegar boiled with Spice when 'tis cold. 
 
 To keep Artichokes in Pickle, to boil all Whiter. 
 
 Throw your Artichokes into Salt ap^l Water half a 
 Day; then make a Pot of Water boil, and put in your 
 Artichokes, and let them boil till you can juft draw Off 
 the Leaves from the Bottom ; then cut off the Bottom ve¬ 
 ry fmooth and clean, and put them into a Pot with Pep¬ 
 per, Salt, Cloves, Mace, two Bay-leaves, and as much 
 Vinegar as will cover them ; then pour melted Butter over 
 them enough to cover an Inch thick ; tie it downclofe, 
 and keep them for ufe. When you ufe them, put them 
 
 into 
 
Receipts in Pick l i n g , &c. 215 
 
 into boiling Water, with a Piece of Butter in the Water 
 to plump them ; then ufe them for what you pleaie. 
 
 A good way to Pickle Pork. 
 
 Bone it, and cut it into fuch Pieces as will lie moll con 
 yenient in your Powdering-tub, which mull be large and' 
 found to hold the .Meat and prelerve the Brine ; the nar¬ 
 rower and deeper your Tub is, the better ’twill keep the 
 Meat; rub every Piece well with Salt-petre, then take 
 one Part Bay-falt, and two Parts common Salt, and rub 
 every Piece very well, and cover it with Salt, as you do a 
 Mitch of Bacon ■; then ftrew Salt in the Bottom of your 
 Pub, and lay the Pieces in as clofe as poffible, llrewing 
 Salt round the Sides of the Tub; as your Salt melts on 
 the Top, llrew on more. It will keep a great while and 
 K; very good, * ■ 
 
 To pickle Ox-palates. 
 
 Take your Palates and vvalh them well with Salt in the 
 Water, and put them in a Pipkin with Water and feme 
 Salt, and when they are ready to boil, fetun them very 
 well, and put into them whole Pepper, Cloves and Mace 
 as much as will give them a quick Take ; when they are 
 boiled tender, which will require 4 or 5 Hours, peel them 
 and. cut them into fmall Pieces, and let them cool; 
 then make the Pick c of white Wine Vinegar, and as much 
 white Wine ; boil the Pickle, and put in the Spice as was 
 boiled in the Palates, and a little frefh Spice, put in 6 or 
 7 Bay-leaves, and let-both Pickle and Palates be cold be¬ 
 fore you put them together; then keep them for ufe. 
 
 To pickle Salmon to keep all the Year. 
 
 : Scrape the Salmon, take out the Cuts, walh it and dry 
 it; then divide it into as many Parts as you think proper 
 by cutting m pieces crofs the Fifh. This being donef take 
 three parts common Vinegar and one of Water, fuificient 
 to cover the Salmon, then put in a large Handful of Salt, 
 nd flmit about until it is diflblved ; and to this add fome 
 whole Pepper, Mace, Cloves, and Jliced Nutmeg, and 
 boil all together until the Salmon be enough. Take it out 
 . the Liquor, and let it cool, and when it is cold place 
 
 Mar n e ^ ^ ° f Salmon, 
 
 Mace, Cloves, Black-pepper, and Nutmeg pounded coarfe; 
 
 and 
 
216 The Complete Family-Piece. 
 
 an d when your Cask or Barrel is filled, pour the Liquor 
 upon it in which it was boiled ; and then take Tome Vine¬ 
 gar and boil it with a few Bay-leaves, and when *tis 
 cold, pour it upon your Salmon, and barrel it up for ufe. 
 
 N. B. The Salmon will periih if not kept covered with 
 the Pickle; and if done after this Manner, it will be fit 
 for ufe in five Days, or may be kept all the Year. 
 
 To pickle Hams or Ribs of Beef. 
 
 Take fix Gallons of your Bloody-beef-brine, or from 
 Pork, and put to it two pounds of brown Sugar, and a 
 pound of Salt-petre, boil ’em together, and feum it well, 
 and when ’tis cold, put it into the Thing you defign to 
 pickle in, and put in your Hams; large ones muft lie in 
 the Pickle three Weeks, fmall ones but a Fortnight, fome- 
 times turning them ; the Pickle muft be ftrong enough to 
 bear an Egg. This way is only for great Families, that 
 kill or ufe a great deal of Beef. 
 
 To pickle Herrings, Red Trout Tajbion , to di£bl e ve the 
 
 Bones. 
 
 Cleanfe them well, and cut off the Heads; then take 
 an Earthen pan, and lay a Row of Herrings at the Bot¬ 
 tom ; fprinkle them all over with Bay-falt and Salt-petre 
 mix’d ; then lay another Row till your pan is full, then 
 cover them and bake them gently ; and when cold they 
 will be as red as Anchovies, and the Bones diflblved. 
 
 To pickle Cucumbers in Slices. 
 
 Slice your Cucumbers pretty thick, and to a Dozen of 
 Cucumbers flice in two or three good Onions, and ftrew 
 on them a large Handful of Salt, and let them lie in 
 their Liquor twenty four Hours; then drain them, and 
 put them between two coarfe Cloths; then boil the beft 
 white Wine Vinegar, with fome Cloves, Mace, and Ja¬ 
 maica Pepper in it, and pour it Raiding hot over them, 
 as much as will cover them all over; when they are cold, 
 cover them up with Leather, and keep them for ufe. 
 
 To Keep Quinces in Pickle. 
 
 Cut five or fix Quinces all to pieces, and put them in 
 an Earthen-pot or pan, with a Gallon of Water, and 
 
 two 
 
Receipts in Pickling, &c. 217 
 
 two Pounds of Honey ; mix all thefe together well, and 
 then put them in a Kettle to boil leifurely half an Hour, 
 and then ftrain your Liquor into that earthen Pot, and 
 when ’tis cold, wipe your Quinces clean, and put them 
 into it: They muft be covered very clofe, and they will 
 keep all the Year. 
 
 A very good Way to pickle Neats Tongues. 
 
 Lay your Tongues twelves Days in common Salt and 
 Salt-petre; then boil them very tender, and blanch them ; 
 cut off the Root, and lay them into a Pot, and pour over 
 them a Pickle made of white Wine Vinegar, which you 
 muft boil up with Pepper, Cloves, Mace, and a little Gin¬ 
 ger ; when ’tis ready to take off the Fire, throw in a 
 Piece of Lemon Peel, and three or four Bay Leaves; put 
 it not'to the Tongues till cool; tie them clofe front 
 the Air. A little of the Pickle, with good Oil, is their- 
 Sauce. 
 
 To pickle Alhen-Kcys. 
 
 Take thofe which are young, plump and very tender; 
 parboil them in a little fair Water, then take a Pint of 
 white Wine, half a Pint of Vinegar, the Juice of a Cou¬ 
 ple of Lemons, and a little Bay-falt, and boil them to¬ 
 gether ; let it ftand by till it is cold, then put the Afhea 
 Keys into the Pickle, and cover them from the Air. 
 
 The Lemon Salade. 
 
 Take Lemons, and cut them in halves, and when you 
 have taken out the Meat, lay the Rinds in Water twelve 
 Hours ». then fa ke them put, and cut the Rinds thus ©- ; 
 then boil them in Water till they are tender ; then take 
 them ( ut and dry them ; then take a Pound of Loaf Sugar, 
 and put to it a Quarter of a Pint of white Wine, and 
 twice as much white Wine Vinegar, and boil it a little j 
 then take it off, and when ’tis cold put it in the Pot to 
 your Peels : They will be ready to eat in ftve or fix Days, 
 and it is a pretty Salade. 
 
 To pickle French Beans. 
 
 Pick the {mall {lender Beans from the Stalks, and let 
 them lie fourteen Days in Salt and Water ; then wafa 
 them e’ean from the Brine, and put them in a Kettle of 
 Water over a flow Fire, covered over with Vine Leav^-; 
 
 ' -k let 
 
2 18 rfhe Complete Family-Piece. 
 
 let them flew, and not boil, till they are almoft as ten¬ 
 der as for eating ; then drain them off, and ftrain them 
 on a coarfe Cloth to dry ; then put them in your Pots : 
 Boil Alegar, fcum it, and pour it over them, covering 
 them clofe ; boil it fo three or four Days together, till 
 they be Green : Put Spice, as to other Pickles, and when 
 ..cold, cover with Leather. 
 
 To pickle Mufcles or Cockles. 
 
 Take your frefh Mufcles, or Cockles; wafh them very 
 (.clean, and put them in a Pot over the Fire, till they open ; 
 then take them out of their Shells and pick them dean, 
 and lay them to cool; then put their Liquor to fome 
 Vinegar, whole Pepper, Ginger fliced thin, and Mace, 
 and fet it over the Fire ; when it is fcolding hot, put in 
 your Mufcles, and let them flew a little ; then pouf out 
 the Pickle from them, and when both are cold, put them 
 in an earthen Jug, and cork it up clofe: In two or three 
 Days they will be fit to eat. 
 
 A 'very good Way to keep Tongues in Pickle for Boiling, 
 to eat Hot or Cold, 
 
 Clean them well, and rub them very dry, then lay 
 them flat in a Tray, and Salt them well with common 
 Salt; let them lie two Days, then beat an Ounce of 
 Salt-petre for every Tongue, and ftrew it on the Top of 
 the Tongue ; let it lie two or three Days, and then fait 
 it again with common Salt; after this turn them often, 
 and put frefh Salt when wanted ; thefe need never be 
 ■dried, but kept always in the Pickle, and boil’d when 
 you have Occafion out of the Pickle. 
 
 To pickle Cabbage. 
 
 You may do it in Quarters, or fhave it in long Slips, 
 and lcald it about four Minutes in Water and Salt; then 
 take it out and cool it; boil up fome Vinegar and Salt, 
 whole Pepper, Ginger and Mace ; when your Pickle is 
 boil’d and skim’d, let it be cold, and then put in your 
 Cabbage ; cover it prefently, and they will keep white. 
 
 To pickle Red Cabbage. 
 
 Take your clofe-leaved red Cabbage, and cut it in 
 quarters, and when your Liquor boils, put in your Cab¬ 
 bage, 
 
Receipts ^Pickling, &c. 219 
 
 bage, and give it a dozen Walms; then make the Pickle 
 of White-wine Vinegar and Claret: You may put to it 
 Beet-root, boil them firft, and Turnips half boiled ; ’tis 
 very good for the garnifhing Difhes, or to. garnifh a 
 Salade. 
 
 To pickle Barberries* 
 
 Take Water, and colour it red with fome of the 
 worft of your Barberries, and put Salt to it, and make 
 it ftrong enough to bear an Egg; then fet it over the 
 Fire, and let it boil half an Hour; fcum it, and when 
 ’tis cold, ftrain it over your Barberries ; lay fomething 
 on them to keep them in the Liquor, and cover the Pot 
 or Glafs with Leather. 
 
 Calf’s Head roller'd and pickled. 
 
 You mull bone it and cleanfe it well ; then walh it 
 with Egg, and feafon it with Pepper, Salt and Nutmeg* 
 Thyme and Parfley ; put on fome force Meat, and roll 
 it up, and boil it tender; then take it out, and lay it 
 in Sturgeon Pickle ; let it lie four Days, when you may 
 ufe it in Slices as you do Sturgeon. 
 
 To pickle Sparrows or Squab-Pigeons. 
 
 Take your Sparrows, Pigeons, or Larks, and draw 
 them, and cut off their Legs j then make a Pickle of 
 Water, a Quarter of a Pint of White-wine, a bunch of 
 Sweet-herbs. Salt, Pepper, Cloves and Mace ; when it 
 boiis,- put in your Sparrows, and when they are enough, 
 take them up, and when they are cold, put them in tha 
 Pot you keep them in ; then make a itrong Pickle of 
 Rhenifh Wine, and White-wine Vinegar, put in an Oni¬ 
 on, a Sprig of Thyme and Savoury, fome Lemon-peel, 
 fome Cloves, Mace and whole Pepper; feafon it pretty 
 high with Salt ; boil all thefe together pretty well; then 
 fet it by till ’tis cold, and put it to your Sparrows; once 
 in a Month new boil the Pickle, and when the Bones are 
 diffolved, they are fit to eat; put them in China- Saucers, 
 ani mix with your Pickles. 
 
 ✓ , k 
 
 Another Way to pickle Walnuts. 
 
 Take Walnuts about Midfummer, when a Pin will pafs 
 through them; and put them in a deep Pot, and cover 
 
 L 2 them 
 
220 The Complete Family-Piece. 
 
 them over v\ich ordinary Vinegar; change them into frefh 
 Vinegar once in fourteen Days, fo do four times; then 
 take fix Quarts of the beft Vinegar, and put into it an 
 Ounce of Dill Seeds grofsly bruifed ; Ginger fliced three 
 Ounces, Mace whole one Ounce, Nutmegs quartered two 
 Ounces, whole Pepper tw r o Ounces; give all a boil or 
 two over the Fire; then put your Nuts into a Crock, 
 and pour your Pickle boiling hot over them ; cover them 
 up clofe till ’tis cold to keep in the Steam ; then have 
 Gallipots ready, and place your Nuts in them till your 
 Pots are full ; put in the Middle of each Pot a large 
 Clove of Garlick ftuck full of Cloves; and ftrew over 
 the Tops of the Pots Muftard Seed finely beaten, a Spoon¬ 
 ful, or more or lefs, according to theBignefs of your Pot; 
 then put the Spice on, and lay Vine Leaves, and pour 
 on the Liquor, ar.d lay a Slate on the Top to keep them 
 under the Liquor. Be careful not to touch them with 
 your Fingers, left they turn black ; but take them out 
 with a wooden Spoon; put a Handful of Salt in with 
 the Spice. When you firft boil the Pickle, you mult 
 likewife remember to keep them under the Pickle they 
 are firft fteeped in, or they will lofe their Colour. 
 Tie down the Pots with Leather. A Spoonful of this 
 Liquor will relifh Sauce for Fifh, Fowl, or Fricafy. 
 
 Another Way to pickle Mvjhrooms. 
 
 Put your Mufhrooms into Water, and walh them clean 
 with a Spunge, throw them into Water as you do them ; 
 then put in Water and a little Salt, and when it boils 
 p .t in your Mufhrooms ; when they boil up fcum them 
 clean, and put them into co’d Water, and a little Salt; 
 Let them ftand twenty-for r Hours, and put them into 
 White-wine Vinegar, and let them ftand a Week ; then 
 take your Pickle from them, and boil it very well with 
 whole Pepper, Cloves, Mace, and a little All-fpice : 
 when your Pickle is cold, put it to your Mufhrooms ir 
 the Glafs or Pot you keep them in ; keep them clofe 
 and tied down with a Bladder ; the Air will hurt them 
 if your Pickle Mothers, boil it again: You may mak 
 your Pickle half White-wine, and half White-wine Vi 
 negar. 
 
 Anoth 
 
Receipts in Pickling, &c. 221 
 
 Another Way to fickle Cucumbers. 
 
 Wipe your Cucumbers very clean with a Cloth, then 
 get fo many Quarts of Vinegar as you have Hundreds 
 of Cucumbers, and take Dill and Fennil, and cut it final), 
 and put it to the Vinegar, and fet it over the Fire in a 
 Copper Kettle, and let it boil, and then put in your Cu¬ 
 cumbers till they are warm through, but not boil while 
 they are in ; when they are warm through, pour all out 
 into a deep earthen Pot, and cover it up very clofe till 
 the next Day ; then do the fame again ; but the third 
 Day feafon the Liquor before you fet it over the Fire ; 
 put in Salt till ’tis blackifh, fome fliced Ginger, whole 
 Pepper, and whole Mace; then fet it over the Fire 
 again ; and when it boils, put in your Cucumbers : When 
 they are hot through, pour them into the Pot, covering 
 it clofe ; when they , are cold, put them in Glafles, and 
 ftrain the Liquor over them ; pick out the Spice, and put 
 to them j cover them with Leather. 
 
 Another Way to fickle F rcnch Beans. 
 
 Take young Trench Beans ; take off Top and Tail ; 
 then make a Brine with cold Water and Salt ftrong enough 
 to bear an Egg ; put in your Beans into that Brine, and 
 let them lie fourteen Days; then take them out, and 
 walk them in fair Water, and fet them over the Fire 
 in cold Water, without Salt, and let them boil till they are 
 fo tender as to eat ; and when they are cold, drain them 
 from their Water, and make a Pickle for them : To a 
 Peck of French Beans, you muft have a Gallon of White- 
 wine Vinegar ; boil it with fome Cloves, Mace, whole 
 Pepper, and fliced Ginger, and when ’tis cold, put it and 
 your Beans in a Glafs; fo keep them for Life. 
 
 Another Way to fickle Barberries. 
 
 Take of White-wine Vinegar, and fair Water, an 
 equal Quantity, and to every Pint of this Liquor, put a 
 Pound of Six-penny Sugar ; fet it over the Fire, and bruife 
 fome of the Barberries and put in it a little Salt ; let it 
 boil near half an Hour ; then take it off the Fire and 
 ftrain it, and when ’tis pretty cold, pour it into a Glafs 
 over your Barberries ; boil a Piece oi Flannel in the Li¬ 
 quor and put- over them, and cover the Glafs with Leather _ 
 
 L 3 Another 
 
222 The Complete Family-Piece* 
 
 Another Way to pickle Mufhrooms. 
 
 Take only the Buttons, wafh them in Milk and Wa¬ 
 ter with a Flannel; put Milk on the Fire, and when 
 it boils, put in your Mufhrooms, and boil them four or 
 five boils, and have in readinefs a Brine made with Milk . 
 and Salt, and take them out of the boiling Brine, and 
 put them into the Milk Brine, and cover them up all 
 Night; then have a Brine with Water and Salt, boil it, 
 and let it (land to be cold, and put in your Buttons, 
 and walk them in it. When you firft boil your Mufh¬ 
 rooms, you muit put Tvith them an Onion and Spice. 
 Then have in readinefs a Pickle, made with half White- 
 wine, and half White-wine Vinegar; boil it in Ginger, 
 Mace, Nutmegs, and whole white Pepper; when it is 
 quite cold, put your Mufhrooms into the Bottle, and 
 fome Bay Leaves on the Sides, and ftrew between feme 
 of your boiled Spice ; then put in the Liquor, and a lit¬ 
 tle Oil on the Top ; cork and rozin the Top ; fet them 
 cool and dry, and the Bottom upwards. 
 
 Another Way to pickle Walnuts-. 
 
 In July gather the largeft Walnuts, and let them lie nine 
 Days in Salt and Water, fhifting them every third Day ; 
 let the Salt and Water be ftrong enough to bear an Egg ; 
 then put two Pots of Water on the Fire ; when the Wa¬ 
 ter is hot, put in your Walnuts; drift them out of one 
 Pot into the other ; for the more clean Water they have 
 the better; when fome of them begin to rife in the 
 Water, they are enough ; then pour them into a Co¬ 
 lander, and with a woollen Cloth wipe them clean, and 
 put them in the Jar you keep them in ; then boil as much 
 Vinegar as will cover them, with beaten Pepper, Cloves, 
 Mace, and Nutmeg, juft bruifed, and put fome Cloves 
 of Garlick into the Pot to them, and whole Spice, and 
 Jamaica Pepper ; and when they are cold, put into 
 every half Hundred of Nuts, three Spoonfuls of Muftard 
 Seed. Tye a Bladder over them and Leather. 
 
 Another Way to make the Mufhroom Powder. 
 
 Take a Peck of Mufhrooms, wafh and rub them clean 
 with a flannel Rag, cutting out all the Worms ; but do 
 not peel off the Skins; put to them flxteen blades of 
 
 Mace, 
 
Receipts z/z Confectionary, &c. 223 
 
 Mace, forty Cloves,, fix Bay Leaves, twice as much bea¬ 
 ten Pepper as will lie on a half Crown ; a good handful 
 of Salt, a dozen Onions, a Piece of Butter as big as 
 an Egg, and half a Pint of Vinegar ; dew thefe as fad as 
 you can ; keep the Liquor for Ufe, and dry the Wuih- 
 rooms firft on a broad Pan in the Oven; afterwards put 
 them on Sieves, till they are dry enough to pound all 
 together into Powder. This quantity ulually makes half, 
 a Pound. 
 
 Another Way to pickle Mudl rooms. 
 
 Take your Muihrooms as foon as they come in ; cut 
 the Stalks off, and throw your Mufhrooms into Water 
 and Salt as you do them ; then rub them with a Piece of 
 Flannel, and as you do them, throw them into another 
 Veffel of Salt and Water; and when all is done, put 
 fomeSalt and Water on the Fire, and when ’tis fcalding 
 hot, put in your Mufhrooms, and let them day in as 
 long as you think will boil an Egg ; throw them into cold 
 Water as foon as they come off the Fire ; but fird put 
 them in. a Sieve, and let them drain from the hot Wa¬ 
 ter ; aad be fure to take them out of the hot Water im¬ 
 mediately, or they will wrinkle and look yellow. 
 
 Let them Hand in the cold Water till next Morning;, 
 then take them out, and put them into frelh Water and 
 Salt, and change them every Day for three or four Days 
 together; then wipe them very dry, and put them into 
 diddled Vinegar : The Spice mud be diddled in the Vi¬ 
 negar. 
 
 Receipts for Preserving, 
 
 To prefewe Green Plumbs. 
 
 The Plumbs that wdl be greened are the white Plumbs 
 that are ripe in Wheat Harved; gather them about the 
 Middle of July, whild they are green ; when gathered, 
 lay them in Water twelve Hours; then Raid them in 
 two feveral Waters, let not the fird be too hot, but the 
 fecond mud bod before you put the Plumbs in, and 
 when they begin to fhrivel, peel off the Skin as you do 
 
 L 4 Codlins, 
 
224 C fl° e Complete Family-Piece. 
 
 Codlins, keep them whole, and let a third Water h* 
 made hot ; and when it boils, put in your Plumbs, and 
 give them two or three Walms ; then take them off the 
 hire, and cover them clofe for half a Quarter of an 
 Hour, till you perceive them to look greenifn and ten¬ 
 der ; then take them out, and weigh them with double- 
 refin’d Sugar, equal Weight; wet a Quarter of a Pound 
 of your Sugar in four fpoonfuls of Water ; fet it on the 
 Fire, and when it begins to boil, take it off, and put 
 in your Plumbs one by one, and ftrew the reft of your 
 Sugar upon them, only faving a little to put in with 
 your Perfume, Musk or Ambergreafe, which muft be 
 put in a little before they are done. Let them boil foft- 
 ly on a moderate Fire half an Hour or more, till they 
 are green, and the Syrup thickifh ; put your Plumbs in 
 a Pot or Glaffes; let the Syrup have two or three Walms 
 more, and put it to them ; when they are cold, paper 
 them up. 
 
 % prefer we Oranges nvhole. 
 
 Take the befl Bermudas Oranges, and pare them with 
 a Penknife very thin, and lay your Oranges in Water 
 three or four Days, Ihifting them every Day ; then put 
 them in a Kettle with fair Water, and put a Board on them 
 to keep them down in the Water, and have a Skillet on 
 the Fire with Water, that may be in readinefs to fup- 
 ply the Kettle with boiling Water; as it waftes it muft 
 be filled up three or four Times while the Oranges are 
 doing, for they will take up feven or eight Hours in 
 boiling; for they muft be fo tender that a Wheat-ftraw 
 may be thruft through them ; then take them up and 
 {coop the Seeds out of them, making a little Hole on 
 the Top; then weigh them, and to every Pound of 
 Orange, take a Pound and three Quarters of double- 
 refin'd Sugar, finely beaten and fifted ; fill up your Oran¬ 
 ges with Sugar, and ftrew fome on them, and let them 
 lie a little while, then make your Jelly for them thus : 
 
 Take two dozen of Pippins, and flicc them into Wa¬ 
 ter, and when they are boiled tender, ftrain the Liquor 
 from the Pulp, and to every Pound of Orange, you muft 
 have a Pint and a Half of this Liquor, and put to it 
 three quarters of the Sugar you left in filling the Oranges; 
 fet it on the Fire, and let it boil and fcum it well, and 
 put it in a clean earthen Pan till ’tis cold; then put it 
 
Receipts in Preserving, &c. 225 
 
 in your Skillett, and put in your Oranges, and with a 
 fmall Bodkin job the Oranges as they are boiling to let 
 the Syrup into them ; itrew on the reft of your Sugar 
 while they are boiling, and when they look clear, take 
 them up, and put them in your Glafles, but one in a 
 Glafs, juft fit for them, and boil the Syrup till ’tis almoft 
 a Jelly ; then fill up your Oranges andGlaftes ; and when 
 they are cold paper them up, and put them in your 
 Stove, 
 
 To prefe-rve Green Apricots. 
 
 Take your Apricots before the Stones are hard, put 
 them into a coarfe Clo‘h, with a large Handful of Salt, 
 rub them well in it ; then put them into fcalding hot 
 Water, fet them on the Fire, and keep them fcalding 
 on a gentle Fire, till they are green ; then let them b: il 
 till they are tender; put to a Pound of Apricots a Pound 
 of Sugar double refin’d ; boil your Sugar to a thick Sy¬ 
 rup ; and when the Apricots are drain’d and cold, and 
 the Syrup is cold, you may put them together ; what 
 you defign for Tarts will keep fome Time with half their 
 Weight in fingle refin’d Sugar. When you are to boil 
 your Sugar to Syrup, you may wet it more than when 
 ’tis to candy. 
 
 To preferse Goofeberries. 
 
 Take of the belt Dutch Goofeberries before they are 
 too ripe, ftone them, and put them in a Skillet with fo 
 much fair Water as will cover them ; fet them on a Fire 
 to fcald, and when they are tender, take them out of 
 the Liquor and peel oft’ the outer Skin, as you do Cod- 
 lins, and throw them into fome double-refin’d Sugar, 
 powdered and fifted ; put a Handful more of Goofe¬ 
 berries into that Water, and let them boil a little ; then 
 run the Liquor through a Sieve ; take the Weight of your 
 peeled Goofeberries in double-refin’d Sugar ; break the 
 Sugar in Lumps, and wet the Lumps in the Lio^or that 
 the Goofeberries were fcalded in, and put your Sugar in 
 a Preferving pan over a clear Fire, and let it boil up, 
 and fcum it well; then put ya your Goofeberries, and 
 let them boil till they look clear ; then place them in your 
 Glaftes, and boil the Liquor a little longer, and pour it 
 
 L 5 on. 
 
22 6 Complete Family-Piece; 
 
 on your Goofeberries in the Glaffes; when they are cold 
 paper them. 
 
 To dry Pears or Apples. 
 
 Take poppering Pears, and thruft a piked Stick into 
 the Head of them beyond the Core, then fcald them, but 
 not too tender ; then pare them the long Way; put them 
 in Water, and take the Weight of them in Sugar, and 
 clarify it with Water,, a Pint of Water to a Pound of' 
 Sugar, flrain the Syrup, and put in the Pears; fet them, 
 on the Fire, and boil them pretty fall for half an Hour; 
 cover them with Paper, and fet them by till the next 
 Day ; then boil them again, and fet them by till the 
 next Day ; then take them out of the Syrup, and boil 
 it till ’tis thick and ropy; then put the Pears in your 
 Preferving-pan, and put the Syrup to them, and if it 
 will not cover them, add fome Sugar to them, fet them 
 over the Fire and let them boil up ; then cover them 
 with Paper, and fet them in a Stove twenty four Hours ; 
 then take them out, and lay them on Sieves to dry 
 then lay them on Plates, and duft them with Sugar, and 
 fet them into your Stove to dry ; and when one Side is 
 dry, lay them on Papers, and turn them, and dull the 
 ether Side with Sugar ; fqueeze the Pears flat by degrees 
 if ’tis Apples fqueeze the Eye to the Stalk ; when they, 
 are. quite dry put them in Poxes with Papers between. 
 
 'To prefer <ve Apricots in Jelly. 
 
 To a Pound of Apricots, before they are ftoned and 
 pared, take a Pound and a Quarter of double refin’d 
 Sugar; ftone and pare your Apricots, and have your 
 Sugar finely beat ; as you pare them, lay fome Sugar 
 under and over them ; when the Sugar is pretty well 
 melted, fet them on the Fire and boil them; keep fome 
 Sugar cut to ilrevv on them in the Boiling, to keep their 
 Colour ; as the Scum rifes, take it off very clean, and- 
 fometimes turn them with, the Ladle, as you fee Occa- 
 fiom. When they are tender, put them into Glaffes. 
 Add to your Syrup a Quarter of a Pint of Pippin-liquor,, 
 and the Weight of it in Sugar, and let it boil a while;; 
 put it to your Apricots; let your Fire be quick ; for the 
 focincr any white. Sweet-meat is done, ’twill look the bet¬ 
 ter,. 
 
Receipts in Preserving, &c. 227. 
 
 ter. You may let the Liquor run through a Jelly Bag, if 
 you would have it very clear. 
 
 To make white Jelly of Quinces. 
 
 Pare your Quinces, and cut them in Halves; then 
 core them and parboil your Quinces ; when they are 
 foft, take them up, and crufh them through a Strainer, 
 but not too hard, only the clear Juice. Take the Weight 
 of the Juice in fine Sugar; boil the Sugar candy-height, 
 and put in your Juice, and let it fcald a while, but not 
 boil; and if any Froth arife, fcum it off, and when you ^ 
 take it up, have ready a white preferved Quince cut in 
 fmall flices, and lay them in the Bottom ©f your Glaf- 
 fes, and pour your Jelly to them, it will candy on the 
 Top and keep moilt on the Bottom a long Time^ 
 
 To make a Sweet-bag for Linnen. - 
 Take a Pound of Oris-roots, a Pound of iweet Cala¬ 
 mus, a Pound of Cyprefs-roots, a Pound* of dried Le¬ 
 mon-peel, a Pound of dried Orange-peel,'' a Peck of 
 dried Rofes, make all thefe into a grofis Powder; Cori¬ 
 ander-feeds four Ounces, Mutmega- one Ounce and a 
 Half, an Ounce of Cloves ,, make all thefe into fine 
 Powder, and mix with the other ; add Musk and Am- 
 bergreafe; then take four large'Handfuls of Lavender- 
 flowers dried and rubb’d, a Handful of Sweet-marjoram, 
 a Handful of Orange-leaves, a Handful of young Walnufr- 
 Ieaves, all dry’d and rubb’d; mix all together with fome 
 bits of Cotton perfumed with Effences, and put it up 
 into filk.Bags to lay with your Linen. 
 
 To prefer*ve whole Quinces white. 
 
 Take the largeft Quinces of the greeneft Colour, and 
 Raid them till they are pretty foft ; then pare them and 
 core them with a Scoop ; then weigh your Quinces 
 againft fo much double refin’d Sugar, and make a Syrup 
 of one half, and put in your Quinces, and boil tbetn as- 
 fail as you can ; then you muft have in Readinefs Pip¬ 
 pin Liquor ; let it be very ll-rong of the Pippins, and 
 when ’tis ftrained out, put in the other half of your Sa- 
 gar, and make it a Jelly ; and when your Quinces are' 
 clear, put them into the Jelly, and let them' fimmer a 
 little v they will be very white ; fo glafs them up, apd 
 , L 6 when 
 
228 ^The Complete Family-Piece. 
 
 when they are cold, paper them and keep them in a 
 Stove. 
 
 Fo preferve Goofeberries, and other Fruits for Farts. 
 Take Goofeberries when they are full grown before 
 they turn, put them into wide mouth’d Bottles, cork them 
 cloie, and fet them in a flack Oven till they are tender 
 and crack’d ; then take them out of the Oven and Pitch 
 the Corks. By this Method you may keep feveral other 
 Sorts of Fruit, as Bullace, Currants, Damfons, Pears, 
 Plumbs, iffc. only do thefe when they are ripe. 
 
 To make clear Cakes of any Fruit. 
 
 Take your Goofeberries, er other Fruit, and put them 
 in an earthen Pot ftopt very clofe, and put them in a 
 Kettle of Water, and let them boil till they break ; then 
 take them out, and run them through a Cloth ; take the 
 Weight of the Liquor in Sugar; boil the Sugar candy- 
 height ; then put in your Juice, and let it Hand over a 
 few Embers to dry till ’tis thick like Jelly ; if you fear 
 it will change colour, put in three or four drops of Juice 
 of Lemon ; pour it out into clear Cake Glafles, and dry 
 them with a little Fire. 
 
 Fhe left Way to prefcrve Golden Pippins. 
 
 Take to a Pound of Apples, a Pound of double re¬ 
 fin’d Sugar, and a Pint of clear Spring Water ; fet it on 
 the Fire, neatly pare the Pippins, and take out the Stalks 
 and Eyes j put them into the Sugar and Water, cover 
 them clofe, and let them boil as fall as you can, half a 
 Quarter of an Hour; then take them off to cool ; then 
 fet them on again to boil as faft and as long as they did 
 before ; do this three or four Times, till they are very 
 clear ; then cover them clofe. 
 
 To preferve Damfons whole. 
 
 Take fome Damfons, and cut them in Pieces, and 
 put them in a Skillet over the Fire with as much Water 
 as will cover them ; when they are boiled, and the Li¬ 
 quor pretty ftrong, ftrain it out, add for every Pound of 
 your whole Damfons wiped clean, a Pound of Angle 
 refin’d Sugar j put the third Part of the Sugar in the 
 Liquor, and fet it over the Fire, and when it Ammers, 
 
 put 
 
Receipts in Preserving, &c. 229 
 
 put in your Damfons. Let them have one good Boil, 
 and take them off for half an Hour, covered up clofe ; 
 then fet them on again, and let them fimmer over the 
 Fire, often turning them ; then take them out and put 
 them into a Bafon, and drew all the Sugar that was left 
 on them, and pour the hot Liquor over them, and cover 
 them up, and let them Hand till the next Day ; then 
 Boil them up again till they are enough ; take them up, 
 and put them in Pots ; boil the Liquor till it Jellies, and 
 pour it on them when ’cis almoll cold, fo paper them 
 up. 
 
 To dry Pears or Pippins without Sugar. 
 
 Take your Pears or Apples and wipe them clean, and 
 take a Bodkin and run it in at the Head, and out at 
 the Stalk, and put them in a flat earthen Pot, and bake 
 them, but not too much ; you muft put a Quart of flrong 
 new Ale to half a Peck of Pears, tie white Papers over 
 the Pot, that they may not be fcorched in baking, and 
 when they are baked let them Hand to be cold ; and take 
 them out to drain, fqueeze the Pears flat, and the Ap¬ 
 ples the Eye to the Stalk, and lay them on Sieves with 
 wide holes to dry, either in a Stove, or an Oven that is 
 not too hot. 
 
 A fine Way to prefierve Rafpberrics. 
 
 Take the Juice of red and white Rafpbe ries and Cod- 
 lin Jelly ; to a Pint and Half put two Pounds of double 
 refin’d Sugar ; boil it and fcum, and then put in three 
 Quarters of a Pound of large pick’d Rafpberries ; let 
 them boil very fall till they jelly, and are clear ; don’t 
 take them off the Fire, that will make them hard ; a 
 Quarter of an Hour will do them when they begin to 
 boil; then put your Rafpberries in the Glafs firit, and 
 ftrain the Seeds from the Jelly, and put it to them, and 
 when they begin to cool, llir them gently, that they 
 may not all lye on the Top of the Glafs ; and‘when 
 .cold, lay Papers clofe on them, firit wet the Papers, 
 and dry them in a Cloth. 
 
 To fricafy Almonds 
 
 Take a Pound of Jordan Almonds; do not blanch 
 them, or but one half of them; beat the White of an 
 
230 The Complete Family-Piece. 
 
 Egg very well, and pour it on your Almonds, and wet 
 them all over ; then take half a Pound of double refin’d 
 Sugar, and boil it to Sugar again ; and put your Al¬ 
 monds in, and ftir them till as much Sugar hangs on 
 them as will; then fet them on Plates, and put them 
 into the Oven to dry after Bread is drawn, and let them 
 flay in all Night. They will keep the Year round if 
 you keep them dry, and are a pretty Sweetmeat. 
 
 To preferve Currants. 
 
 Lay a Layer of Currants, and then a Layer of Su¬ 
 gar, in a flat-bottom’d earthen Pan, and fo boil them 
 till the Syrup is pretty thick, minding to fcum them as 
 they boil ; then take them off, and when they are cold, 
 put them in Gallipots or Glades clofely ftopt. 
 
 To candy Angelica. 
 
 Take Angelica that is young, and cut it in fit Lengths, 
 and boil it till it is pretty tender, keeping it clofe co¬ 
 vered ; then take it up and peel off all the Strings; 
 then put it in again, and let it fimmer and fcald till 
 it is very green ; then take it up and dry it in a 
 Cloth, and weigh it, and to every Pound of Angelica 
 take a Pound of double refin’d Sugar beaten and fifted ; 
 put your Angelica in an earthen Pan, a,nd drew the 
 Sugar over it, and let it Hand two Days ; then boil it till 
 it looks very clear, put it in a Colander to drain the 
 Syrup from it, and take a little double-refin’d Sugar and 
 boil it to Sugar again ; then throw in your Angelica, 
 and take it out in a little Time, and put it on Glafs 
 Plates. It will dry in your Stove, or in an Oven after 
 Pyes are drawn. 
 
 To preferyve Fruit green. 
 
 Take Pippins, Apricocks, Pear Plumbs, or Peaches 
 when they are green ; fcald them in hot Water, and 
 peel them; then put them into another Water, not fo 
 hot as the firfl ; then boil them very tender, and take 
 the Weight of them in Sugar, and put to them as much 
 Water as will make a Syrup to cover them ; then boil 
 them fomewhat leifurely, and take them up ; then boil 
 the Syrup till it be fomewhat thick; and when cold,, 
 put them together. 
 
Receipts in Preserving, &c. 231° 
 
 To parch Almonds. 
 
 Take a Pbund of Sugar, make it into a Syrup, and 
 Boil it Candy heigh ; then put in three Quarters of a 
 Pound of Jordan Almonds blanched ; keep them dir- 
 ring all the While till they are dry and crifp ; then put 
 them in a Box and keep them dry. 
 
 To prefernje Barberries. 
 
 Take one Pound of Barberries pickt from the Stalks, 
 put them into a pottle Pot, and fet them in a Brafs Pot 
 full of hot Water, and when they are dew’d, drain them, 
 and put to the Barberries one Pound of Sugar, and to 
 them put a Pint of Red Rofe Water, and boil them a 
 little ; then take half a Pound of the faired Cluders of Bar¬ 
 berries you can get, and dip them in the Syrup whild if 
 is boiling ; then take the Barberries out, and* boil the Sy¬ 
 rup till it is thick j and, when cold, put them in Glades- 
 with the Syrup. 
 
 To make March-pane unloiled. 
 
 Take a Pound of Almonds, blanch them and beat 
 them in Rofe-water; when they are finely beaten, put to 
 them half a Pound of Sugar, beat and fearced, and work 
 it to a Pade ; fpread fome on Wafers, and dry it in the- 
 Gven ; when ’tis cold, have ready the White of an Egg 
 beaten with Rofe-water and double refin’d Sugar. Let 
 it be as thick as Butter, then draw your March-pane thro” 
 it, and put it in the Oven : It will Ice in a little Time, 
 then keep them for Ufe. 
 
 If you have a Mind to have your March-pane large,, 
 ©ut it when ’cis rolled out by a Pewter Plate, and edge it 
 about the Top like a Tart, and bottom with Wafer-Pa¬ 
 per, and fe.t it in the Oven, and Ice it as aforefaid ; 
 when the Icing rifes, take it out and - drew coloured 
 Comfits on it, or ferve Sweet-meats pn it. 
 
 f - T 
 
 To candy Cherries. 
 
 Take Cherries before they be full ripe, take out the 
 Stones, and take clarified Sugar boiled to a Height, and 
 pour it on them, 
 
 To'make Sugar Plates. 
 
 Take a Pound of double-refin’d Sugar beaten and fearced, 
 ?nd blanch and beat f©me Almonds and mix with it, and 
 
 beat 
 
252 The Complete Family-Piece. 
 
 beat them together in a Mortar, with Gum-dragant dif- 
 folved in Rofe-water, till ’tis a Pafte; roll it out and 
 ftrew Sugar on the Papers or Plate, and bake it after 
 Manchet ; gild it if you pleafe, and ferve Sweet-meats 
 on it. 
 
 Another Way to preferve Oranges whole. 
 
 Take the beft and largeft Sen)il Oranges, water them 
 three Days, fhifting them twice a Day, boiling them in 
 a Copper with a great deal of Water till they be tender ; 
 they muft be ty’d in a Cloth and kept under Water, the 
 Water muft boil before you put them in ; then take to 
 every Pound of Orange, a Pound and Half of double 
 refin’d Sugar, beaten and fifted ; then have in readinefs 
 Apple-water made of John-Apples ; take to every Pint 
 of that Water a Pound of Sugar; then take a third Part 
 of the Sugar and put to the Water, boil it a while, and 
 fet it by to cool ; then cut a little Hole in the Bottom 
 of your Orange, and pick out all the Seeds, and fill 
 them up with what Sugar is left; prick your Oranges 
 all over with a Bodkin ; then put them into your Syrup, 
 boiling them fo fall that the Syrup may cover them ; then 
 put in your Sugar that is left. When the Syrup will jelly, 
 and the Oranges look clear, they are enough ; then Glafs 
 them with the Holes uppermoft, and pour the Syrup 
 upon them. 
 
 To candy Pears, Plumbs, Apricots, tffc. 
 
 Take them and give every ore of them a Cut half 
 through ; then put Sugar on them, and bake them in 
 an Oven as hot as for Manchet, clofe Hopped; let them 
 'ftand half an Hour, then lay them on one by one on 
 Glafs Plates to dry, and they will appear very fine and 
 clear. In this Manner you may candy any other Ftuit. 
 
 To make Paftils. 
 
 Take double refin’d Sugar beaten and fifted as fine 
 as Flour ; perfume it with Musk and Ambergreafe ; 
 then have ready fteeped fome Gum-arabick in Orange- 
 flower water, and with that make the Sugar into a ftifF 
 Pafte ; drop into fome of it three or four drops of Oil 
 of Mint, or Oil of Cloves, or Oil of Cinnamon, or what 
 Oil you like, and let fome only have the Perfume ; then 
 
Receipts in Preserving, &c. 233 
 
 roll them up in your Hand like little Pellets, and fqueeze 
 them flat with a Seal. Dry them in the Sun. 
 
 To candy Flowers. 
 
 Pick them very clean, and tj every Ounce of Flow* 
 ers, put two Ounces of Lump Sugar, and an Ounce of 
 Sugar-candy ; diflolve them both in Rofe-water, and boil 
 them till they come to a Sugar again ; and when it is 
 almoft cold, put in your Flowers, and ftir them together, 
 &c. 
 
 To make Jelly of white Currants. 
 
 Take your largeft Currants, and ftrip them into a Ba- 
 fon, and bruife and ftrain them, and to every Pint of 
 Juice a Pound of double refin’d Sugar; juft wet your Sugar 
 with a little fair Water, and fet it on a flow Fire till it melts j 
 then make it boil, and at the fame Time let your Juice boil 
 in another Thing; fcum them both very well, and when they 
 have boiled a pretty While, take off your Sugar and ftrain 
 the Juice into it through a Muflin ; then fet it on the Fire, 
 and let it boii, and if you pleafe, you may ftone fome 
 white Currants and put them in, and let them boil till they 
 are clear ; have a Care you do not boil them too high; 
 let them ftand a While, then put them inGlafles. 
 
 If you would make clear Cakes of white Currants, boil 
 the Juice juft as this is; but this obferve, that when you 
 put your Juice and Sugar together, they muft ftand but 
 fo long on the Fire, till they are warm and well mixed ; 
 they muft not boil together ; and when ’tis cold put it in 
 flat Glaflcs; and into your Stove to dry them ; turn them 
 often. .: ' 
 
 To prefer^ve Mulberries <whole. 
 
 Set fome Mulberries over the Fire in a Skillet, and 
 draw from them a Pint of Juice, when ’tis ftrained. Then 
 take three Pounds of Sugar, beaten very fine ; wet the Su¬ 
 gar with the Pint of Juice ; boil up your Sugar, and fcum 
 it, and put in two Pounds of ripe Mulberries, and let them 
 ftand in the Syrup till they are thoroughly warm ; then fet 
 them on the Fire, and let them boil very gently ; do them 
 but half enough, fo put them by in the Syrup till next Day ; 
 then boil them gently again, and when the Syrup is pretty 
 thick, and will ftand in a round Drop when ’tis cold, they 
 are enough ; fo put all together in a Gallipot for .Ufe. 
 
234 Complete Family-Piece. 
 
 To preferve Rafpberries in Jelly. 
 
 Take of the largeft and belt Rafpberries, and to a 
 Pound take a Pound and Quarter of Sugar made into 
 a Syrup, and boiled candy-high j then put in the Rafp¬ 
 berries, and fet them over a gentle Fire, and as they boil 
 lhake them ; and when the Sugar boils over them, take 
 them off the Fire, and fcum them, and fet them by a little ; 
 then fet them on again, and have half a Pint of Juice of 
 Currants by you, and at feveral Times put in a little as it 
 boils ; (hake them often as they grow nearer to be enough, 
 which you may know by fetting fome in a Spoon to try 
 if it will jelly ; for when they jelly, they are enough ; 
 then lay them in your Glalfes, and keep the Jelly to cover 
 them ; but before you put it to them, pick out all the 
 Seeds, and let the Jelly cover them well. 
 
 To make clear Sugar. 
 
 Take two or three whites of Eggs, and put them into 
 a Bafon of Water, and with a very clean Hand lather that 
 as you do Soap; take nothing but the Froth, and when 
 your Syrup boils, with a Ladle coyer it with it ; do this 
 till your Syrup is clear, making it: ftill more Froth, and 
 covering the Syrup with it; it will make the worii Sugar 
 as clear as any, and fit to preferve any Fruit. 
 
 To preferve Cherries, 
 
 To a Pound of Cherries, after they are pick’d and Hon’d, 
 put a Quarter of a Pint of the Juice of white Currants, (firft 
 infus’d and pafs’d thro v a Jelly-bag) and the Weight of 
 both Liquor and Cherries in double refin’d Sugar; fift 
 your Sugar, and ftrew it as you put them into your Pre- 
 ferving Pan ; boil and fcum it, till the Cherries look clear 
 from the Scum ; then put them into your Glafles ; fome 
 put in Goofeberry Liquor fo ftrain*d ; but Currants are 
 better, if they are white,, and full ripe. 
 
 To make white Quince Pajle, 
 
 Scald the Quinces tender to. the Core, and pare them, 
 and fcrape the Pulp clean from the Core, beat it in a 
 Mortar, and Pulp it thro’ a Colander j take to a Pound 
 of Pulp, a Pound and two Ounces of Sugar, boil the Su¬ 
 gar till ’tis candy-high ; then put in your Pulp, ftir it 
 about conllantly till you fee it come clear from the Bot¬ 
 tom 
 
Receipts in Preserving, &c. 235 
 
 tom of the Preferving Pan ; then take it off, and lay it 
 on Plates pretty thin : You may cut it in what Shape you 
 pleafe, or make Quince Chips of it ; you mull dull it 
 with Sugar when you put it into the Stove, and turn it 
 on Papers in a Sieve, and dull the other Side ; when they 
 are dry, put them in Boxes with Papers between. You 
 may make red Quince Pafte the fame Way as this, only 
 colour the Quince with Cochineal. 
 
 To make Orange-Chips crifp. 
 
 Pare your Oranges very thin, leaving as little white 
 on the Peel as poffible, throw the Rinds into fair Water 
 as you pare them off ; then boil them therein very fall till 
 they are tender, Hill filling up the Pan with boiling Wa¬ 
 ter as it walles away ; then make a thin Syrup with Part 
 of the Water they were boil’d in, and put the Rinds 
 therein and juft let them boil ; then take them off, and 
 let them lie in the Syrup three or four Days; then boil 
 them again till you find the Syrup begins to draw between 
 your Fingers ; then take them off from the Fire, and let 
 them drain between a Colander ; take out but a few at 
 a Time, becaufe if they cool too fall, it will be difficult 
 to get the Syrup from them, which muft be done by paf- 
 fing every Piece of Peel thro’ your Fingers, and laying 
 them fingle on a Sieve with the Rind uppermoft: The 
 Sieves may be fet in a Stove, or before the Fire, but in 
 Summer the Sun is hot enough to dry them. Three 
 Pounds of Sugar will make Syrup to do the Peels of twen¬ 
 ty-five Oranges. 
 
 To preferse green Cucumbers. 
 
 Take Gerkins, rub them clean, then green them in 
 hot Water ; then take their Weight in double refin’d Su¬ 
 gar ; boil it to a thick Syrup with a Quarter of a Pint of 
 fpring Water to every Pbund of Sugar; then put in your 
 Cucumbers and fet them over the Fire, but not to boil 
 fall ; fo do two or three Days. The lall Day boil them 
 till they are tender and clear, fo Glafs them up. 
 
 To make a Pafte of green Pippins. 
 
 Take Pippins and fcald them, and peel them, till they 
 are green ; when you have peeled them, have frefh warm 
 Water ready to put them into, and cover them clofe, and 
 
 keep 
 
236 The Complete Family-Piece. 
 
 keep them warm till they are very green ; then take the 
 Pulp of them, but none of the Core, and beat it in a Mortar, 
 and pafs it thro’ a Colander ; and to a Pound of the Pulp 
 put a Pound and one Ounce of double refin’d Sugar ; boil 
 your Sugar till it will ball between your Fingers ; put in 
 your Pulp, and take it off the Fire to mix it well together, 
 fet it on the Fire again, and boil it till ’tis enough ; which 
 you may know by dropping a little on a Plate, and then 
 put it in what Form you pleafe : Dull it with Sugar, and 
 fet it in the Stove to dry ; turn it, and dull the other Side. 
 
 To keep Mufhrooms without Tickle , for Sauce. 
 
 Take large Mufhrooms, peel them, and take out all 
 the Infide, lay them in Water fome Hours ; then flew 
 them in their own Liquor, and lay them on Tin-Plates, 
 as you do the Artichoke-Bottoms, in a cool Oven ; repeat 
 it till they are perfedtly dry, tie them down, and keep 
 them dry as the other. I cannot find they will look white, 
 take what Care we can ; therefore in the ftewing I put 
 fome Mace and Pepper, fo they eat delicately, and look 
 as well as Trouffles. 
 
 To make clear Cakes of the Jelly of any Fruit. 
 
 To half a Pound of Jelly, take fix Ounces of Sugar ; 
 wet your Sugar with a little Water, and boil it candy- 
 height ; then put in your Jelly ; let it boil very fall till 
 it Jellies; then put it into GlafTes, and when ’tis dried 
 enough on one Side, turn it into Glafs Plates. Set them 
 in a Stove to dry leifurely ; let your Stove be hot again# 
 your Cakes be turned. 
 
 To preferse Goofeberries in Hops. 
 
 Take the large# Dutch Goofeberries, and with a Knife 
 cut them a-crols at the Head and half way down, and 
 with a Bodkin put out the Seeds clean, and do not break 
 them; then take fine long Thorns, fcrape them, and then 
 put on your Goofeberries, putting the Leaf of the one 
 to the Cut of the other, and fo till your Thorn is full ; 
 and when they are full, put them into a new Pipkin with 
 a clofe cover, and cover them with Water, and let them 
 #and fcalding till they are green ; then take them up, and 
 lay them upon a Sieve to drain from the Water ; be fure 
 they do not boil in the Greening, for if they have but 
 
 one 
 
Receipts in Preserving, &c. 23 7 
 
 one walm they are fpoilecf, and while they are greening 
 make a Syrup for them. Take whole green Goofeherries 
 and boil them in Water till they all break, then ftrain the 
 Water through a Sieve, and weigh your Hops, and to a 
 Pound of Hops put a Pound and a half of double refin’d 
 Sugar, put the Sugar and Hops into the Liquor, and boil 
 them open till they are clear and green ; then take them 
 up and lay them upon Pye Plates, and boil your Syrup 
 longer; lay your Hops in a pretty deep Gallipot, and 
 when the Syrup is cold, pour it on them ; cover them 
 with Paper, and keep them in a Stove. 
 
 To prefcrve Goofeberries whole, without Jloning. 
 
 Take the largeft preferving Goofeherries and pick off 
 the black Eye, but not the Stalk ; then fet them over the 
 Fire in a Pot of Water to fcald, cover them very clofe, 
 and let them fcald, but not boil or break; and when 
 they are tender, take them up into cold Water; then take 
 a Pound and Half of double refin’d Sugar to a Pound of 
 Goofeberries, clarify the Sugar with Water, a Pint to a 
 Pound of Sugar, and when the Syrup is cold, put your 
 Goofeberries fingle into your Preferving-pan, and put the 
 Syrup to them, and fet them on a gentle Fire and let 
 them boil, but not too faff, leil they break, and when 
 they are boiled, and you perceive the Sugar has enter’d 
 them, take them off, cover them with white Paper, and 
 fet them by till the rext Day ; then take them out of 
 the Syrup, and'boil the Syrup till it begins to be ropy, 
 fcum it, and put it to them again, and fet them on a gen¬ 
 tle Fire, and let them prcferve gently, till you perceive 
 the Syrup will rope ; then take them off and fet them 
 by till they are cold, covering them with Paper ; then 
 boil fome Goofeberries in fair Water, and when the Li¬ 
 quor is ftrong enough ltrain it out, let it fland to fettle; 
 and to every Pint take a Pound of double refin’d Sugar 
 and make a Jelly of it, and put the. Goofeberries in Glaffes, 
 and when they are cold cover them with the Jelly ; the 
 next Day Paper them ; wet, and then half dry the Pa¬ 
 per that goes in the Infide, it clofes down better, and 
 then put on other Papers, and put them in your Stove, 
 
 To dry Plumbs or Apricots. 
 
 Take your Plumbs or Apricots and weigh them; and 
 to every Pound of Fruit allow a Pound of double refin’d 
 
 Sugar ; 
 
23S *The Complete Family-Piece. 
 
 Sugar ; then fcald your Plumbs and ftone them, and take 
 off the Skins and lay your Plumbs on a dry Cloth ; then 
 juft wet your Sugar and fet it over the Fire, and keep it 
 ftirring all one Way till it boils to a Sugar again; take 
 that Sugar, and lay fome in the Bottom of your Prefer- 
 ving-pan, and lay your Plumbs on it, and ftrew the reft 
 of your Sugar on the Plumbs, and let it ftand till it is 
 melted ; then heat it fcalding hot twice a Day, but let 
 it not boil; and when the Syrup is very thick, and candies 
 about the Pan, then take- them out of the Syrup, and lay 
 them on Glaffes to dry, and keep them continually warm, 
 lifting a little Sugar over them till they are almoft dry ; 
 wet the Stones in the Syrup, and dry them with Sugar, 
 and put them in at one End of the Plumb; and when 
 they are thorough dry, keep them in Boxes with Papers 
 between. 
 
 To make Apricot Chips. 
 
 Pare your Apricots, and part them in the Midddle ; take 
 out the Stone and cut them crofs-ways pretty thin, as 
 you cut them ftrew a very little Sugar over them, beaten 
 and fifted; then fet them on the Fire, and let them ftew 
 gently a Quarter of an Hour, then take them off, cover 
 them up, and fet them by till the next Day; then fet 
 them on the Fire as long as before, take them out one by 
 one and lay them on a Sieve, ftrew Sugar on the Sieve 
 and over them ; dry them in the Sun or cool Oven, turn 
 them often ; when dry put them in Boxes. 
 
 To make brown Sugar. 
 
 Take Gum-arabick, and diffolve it in Water till ’tis 
 pretty thick ; then take as much double refin’d Sugar 
 finely fifted and perfumed as will make the Gum into a 
 ftiff Pafte ; roll it out like Jumballs, and let it in an Ovea 
 exa&ly heated, that it may raife them and not boil ; for 
 if it boils ’tis fpoiled ; you may colour fome of them. 
 
 To keep Artichokes all the Tear. 
 
 In the latter End of the Seafon boil them till they be 
 half enough, and then dry them upon a hair Cloth upon 
 a Kiln the Space of fifty Hours, till they are very dry ; 
 lay them in a dry Place ; when you Ufe them foak them 
 a Night in Water, and boil them till they are tender. 
 
 To 
 
Receipts in Preserving, £sfc. 239 
 
 To keep Walnuts goo/ all the Tear. 
 
 Put them into a Jar, on a Layer of Sea-fand ; drew 
 Sand again, and fo another Layer of Nuts, till ’tis full 
 and be fure they do not touch each other in any of the 
 Layers ; when you would ufe them, lay them in warm 
 Water, (Lifting it as it cools for an Hour ; then rub 
 them dry, and ^they will peel well, and eat fweet. Le¬ 
 mons will keep'thus cover’d with Sand longer than any 
 other Way you can try. J Jr 7 
 
 To prefer <ve black Pear Plumbs, or any black Plumb/ 
 
 Take a Pound of Plumbs, give them a little Slit in the 
 Seam ; then take fome of your word Plumbs, and put 
 them in a Gallipot clofe covered, and fet them in a 
 Pot of boiling Water, and as they yield Liquor dill 
 pour it out. To a Pint of this Liquor, take a Pound 
 and Quarter of Sugar; put them together, and give ’em 
 a Boil and a Scum, after which take it off to cool a 
 little ; then take your Pound of Plumbs, and as you 
 put them in, give every one of them a Prick or two 
 with a Needle, fo fet them again on a foft Fire a pretty 
 While ; then take them off, and let them (land till the 
 next Day, that they may drink up the Syrup without 
 breaking the Skin ; the next Day warm them again once 
 or twice, till you fee the Syrup grow thick, and the 
 Plumbs look of the right Black, dill fcuming them, and 
 when they will endure a Boil, give them two or three 
 walms, and fcum them well, and put them in your 
 Glades. Be fure you keep fome of the .Syrup in a 
 Glafs, that when your Plumbs are fettled and cold, you 
 may cover them with it. The next Day Paper them 
 up, and keep them for Ufe. 
 
 To . dry Apricots like Prunello’s. 
 
 Take a Pound of Apricots, being- cut in Halves or 
 Quarters ; let them boil till they are very tender in a thin 
 Syrup, let them dand a Day or two in the Stove ; then 
 take them out of the Syrup, and lay them drying till 
 they be as dry as Prunello’s, then box them. You may 
 make your Syrup red with the Juice of red Plumbs ; if 
 you pleafe you may Pare them. 
 
240 Hoe Complete Family-Piece, &c. 
 
 To make Burning Perfume. 
 
 Take a Quarter of a Pound of Damask-rofe Leaves, 
 beat them by themfelves, one Ounce of Orace-root 
 fliced very thin, and fteep’d in Rofe-water. Beat them 
 well together, and put to it two Grains of Musk, 
 as much Civet, two Ounces of Benjamin finely powder’d ; 
 mix all together, and add a little powder’d Sugar, and 
 make them up in little round Cakes, and lay them fingly 
 on Papers to dry ; let them in a Window where the Sun 
 comes, they will dry in two or three Days ; make them 
 in yune. < 
 
 To boll Plate. 
 
 Take twelve Gallons of Water, or a Quantity accord¬ 
 ing to your Plate in Largenefs or Quantity ; there mull 
 be Water enough to cover it. Put the Water in a Cop¬ 
 per or large Kettle, and when it boils put in half a Pound 
 of red Argil, a Pound of common Salt, an Ounce of 
 Roach-Allum ; firft put your Plate into a Charcoal Fire, 
 and cover it till ’tis red hot ; then throw it into your 
 Copper, and let it boil half an Hour; then take it out 
 and waih it in cold fair Water, and fet it before the 
 Charcoal Fire till ’tis very dry. 
 
 THE 
 
[ 2 4i ] 
 
 THE 
 
 Complete Family-Piece . 
 
 CHAP. IV. 
 
 Containing a great Number ^Receipts for 
 Diflilling and Fermenting of all Compound, 
 Simple Waters and Spirits. 
 
 To make Plague-Water. 
 
 pA K E of the Leaves of Celandine, Rofemary, Rue, 
 Sage, Roman Wormwood, Dragon, Agrimony* 
 Baum, Scordium, the Leffer Centaury, Carduus, Betony 
 and Mint, of each 2 Handfuls; of the dried Angelica 
 Root, Zedoary and Gentian, of each an Ounce ; of the 
 Virginia Snake Root half an Ounce. Let them be infu- 
 fed in one Gallon of French Brandy, and draw off ten 
 Pints by Diftillation. 
 
 Juniper Water. 
 
 Take bell Juniper Berries 12 Ounces, proof Spirits 
 3 Gauons, a lufhcient Quantity of Water j diltil and dul¬ 
 cify with Sugar 1 Pound, for Ufe. 
 
 The greater Compaction of Angelica Water. 
 
 Take of Angelica Root, and the Leaves of Carduus, 
 each 6 Ounces; of Baum and Sage, each 4 Ounces; of 
 Angelica Seeds 6 Ounces, and of fweet Fennel-feeds 9 
 
 M - Ounces. 
 
-242 tfhe Complete Family-Piece. 
 
 Ounces. Let the dried Herbs and Seeds be grofsly brui- 
 fed ; and add to them of Cinnamon 2 Drams ; of Cloves 
 and Mace, each 1 Dram and half; of Nutmegs and the 
 Leffer Cardamum-feeds, each 1 Dram; of Cubebs and 
 Galingal Root, each x Dram and half; of Jamaica Pep¬ 
 per and Saffron, each 1 Dram. Infufe them in two Gal¬ 
 lons of French Brandy, and draw off as much by Diitilla- 
 tion. 
 
 To make Aqua. Mirabilis. 
 
 Take Cloves, Mace, Cinnamon, Nutmegs, Carda- 
 mum, Cubebs, Galangal and Melilot Flowers, of each 
 2 Ounces, Cowllip Flowers, Spear-mint and Rofemary 
 Flowers, of each 4 Handfuls; 1 Gallon of the Juice of 
 Celandine, a Gallon of White-wine, a Gallon of Canary, 
 and a Gallon of Brandy; let them be infufed for twelve 
 Hours, and dillil them off in a gentle Sand-heat. 
 
 Alexiterial-Milk Water. 
 
 Take of the Leaves of Meadow-fweet, Carduus B. 
 tmd Goat’s Rue, each 6 Handfuls; of Mint and Worm¬ 
 wood, each 5 Handfuls; of Rue 3 Handfuls; of Ange¬ 
 lica 2 Handfuls. Pour 3 Gallons of new Milk upon the 
 Ingredients when bruifed; and dillil in B. M. or an Aih- 
 heat. 
 
 White Clove Water. 
 
 • Take Cortex Winterana 6 Drams, Pimento 1 Ounce, 
 Cloves 2 Drams; bruife them, and infufe all Night in 
 proof Spirits 3 Gallons; Water a due Quantity; draw 
 off the proof Goods, and fweeten with 1 Pound and a 
 half of fine Sugar for Ufe. 
 
 Bejl Red Clove Water. 
 
 Take of Cloves bruifed 6 Drams, Jamaica Pepper an 
 Ounce and a half, Proof-fpirits 3, Gallons; a fufficient 
 quantity of Water : Macerate, and dillil no longer than 
 Proof; fweeten with two Pounds and a half of brown 
 Sugar, or rather Treacle, and colour with Elder-juice j 
 or 6 Joints, to the Colour of Claret-wine. 
 
 To make Milk Water. 
 
 Take a Pound of Wormwood, Spear-mint, Baum, and 
 2 Pounds of Carduus Hired a little ; put them into a Still, 
 
 with 
 
Receipts jor Distilling, &c. 243 
 
 with 2 Gallons of Milk, and diftil them gently : It is an 
 excellent Drink to quench Thirft. 
 
 Water againji the Gravel and Stone. 
 
 Take the Kernels of Black Cherries 2 Ounces; of 
 Peaches 6 Ounces, of Bitter Almonds 4 Ounces: Beat 
 them to a thin Pafte in a Mortar, with Malaga or Rheni/h 
 Wine; then take Seeds of Smallage, Treacle Muftard, 
 Gromwell and Parfley, each 2 Ounces; which beat in 
 like manner, and mix with the former. To both thefe 
 put 4 Ounces of Juniper Berries, and half an Ounce of 
 Winter Cherries green ; frelh Garlick 2 Ounces, Onions 
 6 Ounces, Leeks 4 Ounces, Pimpernel 3 Ounces, Horfe- 
 radifh half a Pound, Calamus Aromaticus 3 Ounces, 
 Leaves of Wall-Rue 4 Ounces, Cinnamon 3 Ounces, Mace 
 and Nutmegs, each 1 Ounce. Put them together to ma¬ 
 cerate in 1 Gallon of Rheni/h Wine, Spirit of Black Cher¬ 
 ries half a Pound, Water of Black Cherries and Pariley, 
 each 1 Pound ; then in a large Retort with a Sand-heat, 
 the Jun&ure of the Receiver being well luted, draw off 
 the Water to Drynefs. 
 
 To dijlil Verjuice for Pickles. 
 
 Take 3 Quarts of the fharpeil Verjuice, and put it in 
 a cold Still, and diftil it off very foftly; the fooner it ia 
 diltill’d in the Spring, the.better for Ufe. 
 
 To diftil Vinegar for Muf rooms. 
 
 To a Gallon of Vinegar put an Ounce and half of 
 Ginger fliced, 1 Ounce of Nutmegs bruifed, half an 
 Ounce of Mace, half an Ounce of White-pepper, as 
 much Jamaica Pepper, both bruifed, a few Cloves; di- 
 ftil this: Take care it does not burn in the Still. 
 
 Eye Water. 
 
 Take white \ itriol and Bay Salt, each an Ounce ; de¬ 
 crepitate them together till the Detonation is over; then 
 pour upon them, in an earthen Pan, 1 Pound of boiling 
 Water; ffir them together, and let them hand fome 
 Hours; a varioufly colour’d Skin will fix upon the Sur¬ 
 face ; which carefully take off, and put the reff in a Phial 
 for Ufe. 
 
244 
 
 'The Complete Family-Piece. 
 
 Mint Water. 
 
 Take Mint 2 Handfuls, Proof-fpirits 2 Gallons and a 
 half. Water 1 Gallon ; diilil, and fweeten with 1 Pound 
 and a half of Sugar for Ufe. 
 
 Dr. Butler’* Cordial Water. 
 
 Take the Flowers of Clove Gilliflowers, Stock-Gilli- 
 flowers, Pinks, Cowflips and Marygolds, of each fix 
 Handfuls ; the Flowers of Damalk Rofes and Rofemary, 
 of each 4 large Handfuls; Balm Leaves, Borage and 
 Buglofs Flowers, of each 3 Handfuls ; put them into a 
 large Bone Bottle or Jug, with 3 Pints'of Canary ; Hop 
 the Bottle clofe, flir them often, put in three penny¬ 
 worth of Saffron, and three Nutmegs fliced, and a Dram 
 and half of Anifeeds bruifed. Let them infufe for fome 
 time, then diilil them in an Alembick with a brilk Fire, 
 hanging a Grain of Mulk, and as much Ambergreafe, at 
 the Nole of the Still; put into the diltilled Water 6 Oun¬ 
 ces cf white Sugar-candy, and fet the Velfel in hot Water 
 for an Hour. This Cordial admirably chears the Spirits, 
 and is good againfi Melancholy. Three Spoonfuls is 
 enough to be taken at once. 
 
 A Water againji Confumptions. 
 
 Take Snails frefh out of the Garden, with their Shells, 
 4 Pounds j Leaves of Liverwort, Lungwort, Ground-Ivy, 
 Scabious, Paul s Betony, Self-heal, each 6 Ounces; Crull 
 of Bread half a Pound; Conferee of Red Rofes, and Suc¬ 
 cory Flowers, each 1 2 Ounces ; Nutmegs N° 6. Let all 
 be bruifed together into a Mafh, and pour upon them of 
 Milk, hot from the Cow, 1 Gallon and a half, Birring 
 them we : l together; about an Hour after put to them of 
 Malaga Wine 1 Gallon, Damalk Rofe-water 2 Pounds, 
 and draw off with a Sand-heat 2 Gallons. 
 
 Plain Hiera-Picra. 
 
 Put 1 Ounce of Hiera-Picra into 1 Quart of Brandy ; 
 let your Bottle hold more than a Quart, that you may 
 have room to fhake it ; let it Band five Days near the Fire, 
 fhaking it often, and Bop it clofe. This is a good Purge ; 
 take half a quarter of a Pint going to Bed ; drink a 
 Draught of warm Ale or Broth a little while after it. 
 
 You 
 
Receipts ^Distilling, (Sc. 245 
 
 You may take it 9 or to Days together ; it opens the Sto¬ 
 mach, caufes Digeltion, prevents Green-Sicknefs, and 
 kills Worms in Children. 
 
 Compound Scordium Water. 
 
 Take of the Juices of Goat’s Rue, Sorrel, ScordluTn, 
 and Citrons, each 1 Pound ; London Treacle 2 Ounces; 
 digelt for three Days, and then diitil off the Water. 
 
 Spirit of Alkermes. 
 
 Take Orange-peel, Cinnamon, of each 4 Ounces; l e¬ 
 mon-peel, Nuts, Rofcmary-flowerS, and Bitter Almonds, 
 each 2 Ounces; Proof-fpirits 1 Gallon and a half; Water 
 1 Gallon; macerate, and diitil; to which add Juice of 
 Chermes 1 Pound, double-refin’d Sugar 1 Pound '; Ambcr- 
 greafe rubb’d and mix’d in the faid Sugar, aBcruple : Di- 
 geft for fome Days, and filter, adding Leaf-Gold half an 
 Ounce. 
 
 A Cordial Mint Water. 
 
 Take 2 Pounds of the Leaves and Tops of Mint; to 
 which put 2 Pounds of Raifins of the Sun Honed; Ani- 
 feeds and Carraway-feeds, of each 2 Ounces, and of Li¬ 
 quorice lliced thin half a Pound : Infufe thefe in 2 Gal¬ 
 lons of good Claret, and diitil in a cold Still; let it drop 
 on fome fine Sugar through a Bag of Saffron. 
 
 To make Elixir Proprietatis. 
 
 Take of Myrrh 4 Drams, Aloes 4 Drams, Saffron 4 
 Drams; infufe them in a Pint of the bell Brandy ; firft 
 put in the Saffron, and let it Hand 12 Hours, then the 
 Myrrh and Aloes; fet it by the Fire three or four Days, 
 Ihaking it very often; then ftrain it off. Take 60 or 70 
 Drops, more or lefs, in a little White-wine, in a Morn¬ 
 ing falling, for a Week or ten Days together; ’tis good 
 for any Ulnefs in the Stomach, or in the Bowels. ’Tis 
 the bell of Phyfick for Children. 
 
 Water agamjl the Scurvy. 
 
 Take Sage and Mint, each 2 Handfuls; Water-creffes 
 and Brooklime, each 4 Handfuls, and 6 Nutmegs. Bruile- 
 all together, and put it into a Still with two Gallons of 
 White-wine; to which Quantity draw off the Water, 
 taking care of the Jun&ures as much as can be. 
 
 M 3 Rofa 
 
246 T^he Complete Family-Piece. 
 
 Rofa Solis. 
 
 Take Rofa Solis pickt clean, 1 Pound and a quarter; 
 Cinnamon, Cloves, and Nutmegs, each an Ounce; Ma- 
 xygold-flowers a quarter of a Pound, Carraway-feeds 3 
 Ounces, Proof-fpirits 3 Gallons, Water 2 Gallons; draw 
 off your Proof-fpirits from the Still, and infufe in a Quart 
 of Liquor 4 Ounces of Liquorice fliced, Raifins Hon’d 
 1 Pound, Red Saunders 4 Ounces; infufe upon hot Afhes 
 to a due Extraction of their Virtue; flrain and diflolve 
 therein white Sugar 1 Pound and a half; which, when 
 cold, mix w'ith the proof Goods for Ufe. 
 
 To makt Surfeit Water. 
 
 Take 4 Pounds of Red frefh Corn Popple's; put them 
 into a Gallon of Brandy ; add Carraway-feeds and Ange¬ 
 lica-feeds bruifed, of each an Ounce ; Cinnamon, Cloves, 
 Mate, and Nutmegs, of each a quarter of an Ounce; 
 Raifins Hon’d, Figs and Dates fliced, of each 1 Pound; 
 j Pound of Sugar-candy, Balm and Marygold-flowers, of 
 each 1 Handful, Angelica cold and hot, of each a Pint. 
 Let them all be mixed and Hand in Fermentation for a 
 Month, flirring them every Day. Then fqueeze the Li¬ 
 quor out into Bottles for Ufe. 
 
 Hungary Water. 
 
 Take Flowers of Rofemary 20 Ounces, rectified Spirit 
 of Wine 30 Ounces. Let them infufe for fome Days; 
 then draw off as much as there was Spirit put on. 
 
 To make Spirit of Saffron. 
 
 Take 4 Drams of the beH Saffron ; open it, pull it afun- 
 der, put it in a Quart Bottle, and pour on it a Pint of the 
 ordinary Spirit of Wine, that of twelve-pence a Quart; 
 and add to it half a Pound of white Sugar-candy beaten 
 fmall; flop it clofe with a Cork, and a Bladder tied over 
 it; fet it in the Sun, and (hake it twice a Day till the 
 Candy is diffolved, and the Spirit is of a deep Orange 
 Colour ; Let it Hand two Days longer to fettle, and clear 
 it off in another Bottle, and keep it for Ufe. A fmall 
 Spoonful for a Child, and a large one for a Man or 
 Woman. ’Tis excellent in any peflilential Difeafe : ’Tis 
 good againff Colds, or the confumptive Cough. 
 
 Camphorated 
 
Receipts per Distilling, c sc. 2 47 
 
 Camphorated Styptic Water. 
 
 Take of camphorated Vitriol i Ounce; fleep it in 3 
 Pounds of Spring-water, and let it Hand till the Faces 
 are fallen to the Bottom. 
 
 Dr. Stephens’.* Water. 
 
 Take Thyme, Mother of Thyme, Sage, Penny-royal, 
 Pellitory of the Wall, Rofemary, Red Rofes, Camomile- 
 flowers, Origanum, Lavender, Mint, each a Handful and 
 a half; Ginger, Galingal, Cinnamon, Nuts, Anifeeds, 
 Carraways, each 6 Drams; Proof-fpirits 3 Gallons ; a 
 fufficient quantity of Water ; macerate, diilil, and fweeten 
 with white Sugar, 1 Pound three Quarters, for Uie; ad¬ 
 ding of Leaf-Gold 6 Leaves; mix them well. 
 
 Dr. Butler’* Purging Ale- 
 
 Take Polypody of the Oak and Sena, of each 4 Oun¬ 
 ces, of Sarfaparilla 2 Ounces, of Anifeeds and Carraway- 
 feeds, of each an Ounce, of Scurvygrafs half a Bufhcl, of 
 Agrimony and Maiden-hair, of each a Handful. Beat 
 all thefe eafily, and put them into a coarfe Canvas Bag, 
 and hang them in 3 Gallons of Ale, and in three Days 
 time you may drink it. 
 
 Spirit of Wine camphorated- 
 
 Take Camphire i Ounce, Spirit of Wine reflified B 
 Ounces; put them together, and the Camphire will dif- 
 folve in the Spirit. 
 
 A Water for the Scurvy in the Gums. 
 
 Take 2 Quarts of Spring-water, and 1 Pound of right 
 Flower-de-Luce Root, and a quarter of a Pound of Roch 
 Allum; 2 Ounces of Cloves, 2 Handfuls of Red Rofe 
 Leaves, 2 Handfuls of Woodbine Leaves, 2 Handfuls of 
 Columbine Leaves, 2 Handfuls of brown Sage, and * of 
 Rofemary; 8 Seville Oranges, Peel and all, only take 
 out the Seeds. Set thefe over the Fire, and let them boil 
 a Quart away ; then take it off, and llrain it, and fet it 
 elver the Fire again, and put to it 3 Quarts of Claret, and 
 a Pint of Honey : Let them boil half an Hour ; fcum it 
 well, and, when ’tis cold, bottle it for Ufe. Wafh and 
 gargle your. Mouth with it two or three times a Day. 
 
 M. 4 ?he 
 
248 *Ihe Complete Family-Piece. 
 
 The Wonderful Water. 
 
 Take of Cloves, Galingal, Cubebs, Mace, the Letter 
 Cardamums, Nutmeg and Ginger, each 1 Dram ; Juice 
 of the Greater Celandine, half a Pound; French Brandy 
 2 Pounds and a half; digeft together for 24 Hours, and 
 then diftil off 2 Pounds and a half. 
 
 Antifcorbutic Water. 
 
 Take Garden Scurvygrafs 12 Handfuls ; Water-crefles, 
 Brooklime, each 2 Handfuls ; Lemons diced 6, Horfe- 
 radilh Root 2 Pounds, frefh Briony Root 4 Pounds, Aaron 
 Root 2 Pounds, Muftard-feed 6 Ounces, Nutmegs i 
 Ounce : Digeft in 2 Gallons of Proof-fpirits, adding a 
 fufficient Quantity of Water, and draw off gently the 
 Proof-fpirit. 
 
 To make Rofe Water. 
 
 Gather Damafk Rofes when they are dry, and before 
 they are too open ; pick off the Leaves clean from the 
 Seeds; let them lie fpread on a Cloth till their Moifture 
 is almoft dry’d up ; then put them into a Pewter Still, and 
 make a little Fire under them, increasing it gently by 
 Degrees, fattening your Receiver to the Nofe of your Still 
 with Paper or Cloth, that no Scent may get out: let Bot¬ 
 tles be filled within an Inch of the Cork, and cork them 
 clofe. The Rofe Cakes that are found at the Bottom of 
 the Still, are good to be laid among Cloaths to perfume 
 them. 
 
 To make Cherry Brandy. 
 
 Take 6 Dozen Pounds of Cherries, half Red and half 
 Black, and mafh or fqueeze them with your Hands to 
 pieces, and put to them 3 Gallons of Brandy, and let 
 them ftand fteepirg 24 Hours; then put the mafh’d Cher> 
 ries and Liquor, a little at a time, into a Canvas Bag, 
 and prefs it as long as any Juice will run ; fweeten it to 
 your Tafte, and put it into a Veflel fit for it, and let it 
 ftand a Month, and bottle it out; put a Lump of Loaf- 
 fugar into every Bottle. 
 
 Cephalick Water. 
 
 Take Male Piony Root 4 Ounces, Angelica and Vale¬ 
 rian, each 1 Ounce and a half; Avens 1 Ounce ; Leaves 
 of Sage, Rofemarv, Betony, Marjoram, Baum j Flowers 
 
 of 
 
Receipts for Distilling, &c. 249 
 
 of Lavender, Betony, Piony, Marygolds, Sage, Rofe- 
 mary, Lillies of the Valley, and of the Lime Tree, each 
 1 Handful; Staschas i Ounce and a half ; Red Roles, 
 Cowflips, each 2 Handfuls ; Rhodium Wood, Yellow 
 Saunders, each 6 Drams; Nutmegs 1 Ounce and a half; 
 Galingals half an Ounce ; Cardamums and Cubebs, each 
 3 Drams. Bruife and infufe them all in 14 Pounds of the 
 bell White-wine for ten Days ,• then add 1 Pound of Cin¬ 
 namon, which let hand in Infulion two Days longer; 
 and then dillil oft as much as the Wine put on. 
 
 Anifeed Water. 
 
 Take Anifeeds 6 Ounces, Carraway-feeds 3 Ounces, 
 Proof-fpirit 3 Gallons, River or Spring-water 1 Gallon 
 and a half: Infufe all Night in the Still, and draw oft' the 
 Goods with a gentle Fire, no longer than Proof ; fweeten 
 with brown Sugar 2 Pounds, and make up your Goods 
 with Liquor to their due Quantity. 
 
 The Barley Cinnamon Water. 
 
 Put 2 Pounds of Pearl Barley into 4 Quarts of Spring- 
 water ; draw it off in a cold Still as long as it runs 
 fweet; infufe in it half a Pound of Cinnamon, and a 
 Quart of Canary ; fweeten it, and drink a Draught at 
 any time, in a Fever and Loofenefs. 
 
 To make the hefi Liquid Laudanum. 
 
 Take a Quart of Sack, and half a Pint of Spirit of 
 Wine, and 4 Ounces of Opium, 2 Ounces of Saffron; 
 hice the Opium, and pull the Saffron, and put it in a Bot¬ 
 tle with the Sack and Spirit of Wine, and 1 Ounce of 
 Salt of Tartar, and cf Cinnamon, Cloves and Mace, of 
 each a Dram; cork and tie down the Bottle, and let it 
 in the Sun or by the Fire 20 Days : Pour it off' the Dre^, 
 and *tis fit for Ufe ; 10, 15, 20, or 25 Drops. 
 
 Camphorated Water. 
 
 Take Roman Vitriol and Bole Armoniac, each 4 Oun- 
 
 ; Camphire 1 Ounce, and powder them together. 
 Of this Mixture fprinkle 1 Ounce at a time into 4 
 Pounds of boiling Water, in which ftir it well about : 
 Then take it off the Fire, let it fettle, and decant that 
 which is- clear by Inclination. 
 
 M 5, 
 
 Citron 
 
250 'The Complete Family-Piece. 
 
 Citron Water. 
 
 Take frelh Lemon-peels 30, Figs 14 Pounds, Proof- 
 fpirits 3 Gallons, Water as much as is neceffary : Infufe 
 and diftil} make it up high Proof, and fweeten with 
 double-refin’d Loaf-fugar 2 Pounds and a half for Ufa. 
 
 A very good Snail Water. 
 
 Take a Peck of Snails clean wip’d, crack them, and 
 put them into a Gallon of Milk, with a Handful of Balm, 
 as much Mint, and unfet Hylfop, half a Pound of Dates, 
 as many Figs, and 1 Pound of Raifins of the Sun; diftil 
 all together, and let it be the conftant Drink in a Con- 
 fumption. 
 
 Fo make Stoughtonh Elixir. 
 
 Pare off the Rinds of 6 Seville Oranges very thin, and 
 put them in a Quart Bottle, with an Ounce of Gentian 
 fcrap’d and diced, and fix Penny-worth of Cochinealput 
 to it a Pint of the bell Brandy ; lhake it together two or 
 three times the firft Day, and then let it ftand to fettle 
 two Days, and clear it off into Bottles for Ufe. Take a 
 large Tea-fpoonful in a Glafs of Wine in a Morning, and 
 at Four of the Clock in the Afternoon: Or you may 
 take it in a Dilh of Tea. 
 
 Compound Horfe-radifii Water. 
 
 Take of the Leaves of both the Scurvy-graffes frelh ga¬ 
 ther’d in the Spring and cleanfed, each 6 Ounces; bruile 
 them, and prefs out the Juice; and to it add the Juices 
 of Brooklime and Water-creffes, each 1 Pound and a half; 
 of Horfe-radifn Root 2 Pounds; of Arum Root frelh 6 
 Ounces ; of Winter’s Bark and Nutmegs, each 4 Oun¬ 
 ces ; of Lemon Peels dried 2 Ounces ; of French Brandy 
 4 Pounds; and draw off by Did illation eight Pounds. 
 
 Cardemum. 
 
 Take Pimento, Carraway and Coriander-feeds, and 
 Lemon Peel, each 4 Ounces; Proof-fpirits 3 Gallons, 
 Water a fufiicient Quantity ; dillil, and fweeten with 
 1 Pound and a half of Sugar. 
 
 Carraway Water. 
 
 Take Carraway-feeds bruifed 12 Ounces, Proof-fpirits 
 
 3 Gallons, 
 
Receipts for Distilling, &c. 251 
 
 3 Gallons, Water f Gallon and a half ; draw off and 
 i'weeten with i Pound and a half of Sugar. 
 
 Centaury Water. 
 
 Take 6 Pounds of green Centaury and one Pound of 
 Gentian, beat the Gentian and fhred the Centaury, and 
 put them into an earthen Pot, and put to them as much 
 white Wine as will cover them, let it Hand 5 Days and 
 diftil it in an ordinary Still. This is an excellent Water. 
 Take 3 or 4 Spoonfuls at a Time in a Morning, and fart: 
 2 Hours after itandufe Exercife, likewife take it at Night 
 an Hour or two before you go to Bed. 
 
 A very good Cordial Bijack-cherry Water. 
 
 Take 2 Quarts of ftrong Claret, and 4 Pounds of Black- 
 cherries full ripe ; damp them, and put them to the Wine, 
 with 1 Handful of Angelica, 1 Handful of Balm, and as 
 much Carduus, half as much Mint, and as many Rofe- 
 mary-flowers as you can hold in both your Hands, 3 
 Handfuls of Clove July-flowers, 2 Ounces of Cinnamon 
 cut final], 1 Ounce of Nutmegs; put all thefe into a deep 
 Pot, let them be well ftirred together, then cover it fo 
 clofe that no Air can get in ; let it Hand one Day and a 
 Night ; then put it into your Still,* which you mult alfo 
 paite clofe ; and draw as much as runs good ; fweeten it 
 with Sugar-candy to your Take. ’Tis good in any Me¬ 
 lancholy, or for the Vapours. 
 
 To make the true Daffy V Elixi ■. 
 
 Take 5 Ounces of Annifeeds, 3 Ounces of Fennel-feeds,. 
 
 4 Ounces of Parfley-feeds, 6 Ounces of Spanijh Liquorice, 
 
 5 Ounces of Sena, 1 Ounce of Rhubarb, 3 Ounces of 
 Elecampane, 7 Ounces of Jallap, 21 Drams of Saffron, 
 
 6 Ounces of Manna, 2 Pounds of Raiflns, a quarter of an 
 .Ounce of Cochineal, and 2 Gallons of Brandy ; Hone the 
 Raiflns,. Ilice the Roots, bruife the Jallap, put them all 
 together, keep them clofe cover’d 15 Days, then drain it 
 our.. 
 
 Water a gain ft the Stone. 
 
 Take of the frefh Flowers of White Thorn 4 Pounds ; 
 ©f Nutmegs bruifed 3 Ounces. Infufe them together in a 
 clofe Veffel with 2 Gallons of generous white Wine j and 
 draw oh by Diftillation 12 Pounds, 
 
252 'The Complete Family-Piece. 
 
 The great Palfy Water. 
 
 Take of Sage, Rofemary, and Betony-flowers, of each 
 half a Handful, Borage and Buglofs-flowers, of Lilly of 
 the Valley and Cowflip-flowers, of each 4 or 5 Handfuls; 
 fleep thefe in the belt Spirit of Sack, every thing in their 
 Seafon till all is in ; then put to them Balm, Spike-flowers, 
 Mother-wort, Bay-leaves, Leaves of Orange-tree, with 
 the Flowers, of each 1 Ounce; then put in Citron-peel, 
 Piony-feeds, and Cinnamon, of each half an Ounce ; 
 Nutmegs, Cardamoms, Mace-, Cubebs, yellow Sanders, 
 cf each half an Ounce, Lignum Aloes one Dram; make 
 all thefe into Powder; and add Jujubes, the Stones taken 
 out and cut in pieces, half a Pound; then add Pearl pre¬ 
 par’d, Smaragdes, Musk and Saffron, of each ten Grains; 
 Ambergreafe one Scruple, red Rofes dry’d one Ounce, as 
 many Lavender-flowers flript from their Stalks as will fill 
 a Gallon Glafs; fleep all thefe a Month, and diflil them 
 in a Limbeck very carefully: After ’tis Hill’d, hang a Bag 
 in it with thefe Ingredients in it. Pearl prepar’d, Smaragdes, 
 Musk and Saffron, of each ten Grains, Ambergreafe one 
 Scruple, red Rofes dry’d, red and yellow Sanders, cf each 
 one Ounce ; hang them in a white Sarfenet Bag in the 
 Water, flop it dole. The Virtues of this Water: ’Tis 
 of excellent ufe in all Swoonings, in Weaknefs of Heart and 
 Decay of Spirits; it reflores Speech in Apoplexies and 
 Palftes, it helps all Pains in the Joints coming of Cold or 
 Bruifes, bathing the Place outwardly, and dipping Cloths 
 and laying on it; it ftrengthens and comforts the vital and 
 animal Spirits, and cleareth the external Senfes, ftrength¬ 
 ens the Memory, reftoreth loft Appetite, helpeth all 
 Weaknefs of the Stomach. Both taken inwardly and 
 bathed outwardly, it taketh away Giddinefs of the Head, 
 and helpeth Hearing ; it makes a pleafant Breath, it help¬ 
 eth all cold Difpofitions of the Liver, and beginning of 
 Drcpfies. None can fufliciently exprefs the V irtues of this 
 W T ater. When ’tis taken inwardly, drop 10 or 12 Drops 
 on a lump of Sugar, or a bit of Bread, or in a Dilh of Tea: 
 But in a Fit of the Palfy give fo much every Flour to re- 
 ftore Speech ; add to the reft of the Flowers Angle Wall¬ 
 flowers, and the Roots and Flowers of Angle Pionies and 
 Mifletoe of the Oak, of each a good Handful, 
 
 Gold 
 
Receipts for Distilling, &c. 253 
 
 Gold Cordial. 
 
 Take Angelica Roots i Pound, Raifins half a Pound, 
 Coriander-feeds 4 Ounces, Carraway-feeds and Cinnamon 
 of each 2 Ounces, Cloves half an Ounce, Melilot Flowers 
 2 Ounces, Figs 4 Ounces, Liquorice 4 Ounces; having 
 diced and bruifed the Ingredients, infufe them all Night 
 in Proof-lpirits 3 Gallons, Water 1 Gallon and a half; 
 draw off your Proof Goods without Faints j which fweeten 
 with 2 Pounds of fine Sugar diflolved in a Pint of Rofe- 
 water, adding thereto a Liquor with which you make up 
 your Goods proof; and colour it with burnt Sugar to a 
 fine Golden Colour; or, if you pleafe, with 3 Drams of 
 Saffron tied in a Rag, and prefs’d into it, adding 12 Leaves 
 of Gold when you put it by for Ufe. 
 
 Treacle Water . 
 
 Take of the Juice of green Walnuts 4 Pounds; of the 
 Juice of Rue three Pounds; of Carduus, Marygolds, and 
 Baum, each 2 Pounds; of frefh gather’d Butterbur Roots 
 1 Pound and a half; of Burdock 1 Pound ; of Angelica 
 and Mafter-wort, each half a Pound ; of green Scordium 
 4 Handfuls; of old Venice Treacle and Mithridate, each 
 8 Ounces; of Lemon Juice 1 Pound, of French Brandy 1 
 Gallon and a half: Draw off by Diftillation 3 Gallons 
 and a half; and then add 4 Pounds of dillilled Vinegar. 
 
 Lilly of the Valley Water. 
 
 Take the Flowers of Lilly of the Valley, and diftii 
 them in Sack, and drink a Spoonful or two as there is Oc- 
 cafion. It helps to re (lore Speech to thole who have the 
 dumb Pally, or Apoplexy : It is good againft the Gout ; 
 it comforts the Heart, and {Lengthens tire Memory ; it 
 helps Inflammations in the Eyes, being dropt into them ; 
 and the Flowers put into a Glafs clofe ltopt, and fet into 
 a Hill of Ants for a Month, then take it out and you will 
 And a Liquor that comes from the Flowers, which keep 
 in a Vial; it eafeth the Pains of the Gout, the Place af- 
 fefted being anointed therewith. 
 
 To make Goofeberry Vinegar. 
 
 Take Goofeberries full ripe, bruife them in a Mortar; 
 then meafure them, and to every Quart of Goofeberries 
 
 put 
 
254 ^ e Complete Family-Piece. 
 
 put 3 Quarts of Water firlt boiled, and let ftand till cold; 
 let it ftand 24 Hours, then ftrain it through a Canvafs, 
 then a Flannel; and to every Gallon of this Liquor put 1 
 Pound of feeding brown Sugar ; ftir it well, and barrel it 
 up ; at three quarters of a Year old ’tis fit for Ufe ; but if 
 it Hands longer, ’tis the better. This Vinegar is likewife 
 good for Pickles. 
 
 Compound Piony Wafer. 
 
 Take Lilly of the Valley Flowers frefh gather’d r 
 Pound, and infufe them in 2 Gallons and a half of French 
 Brandy ; to the fame put half a Pound of Lime Flowers; 
 of Piony 4 Ounces ; of the Male Piony Root 2 Ounces and 
 a half; white Dittany and long Birthwort, each half an 
 Ounce; of Miftetoe of the Oak and Rue, each 2 Hand¬ 
 fuls ; of Piony Seeds husked 10 Drams; and of the Seeds 
 of Rue 3 Drams and a half; of RuJJia Caftor, Cubebs,. 
 and Mace, each 2 Drams; of Cinnamon 1 Ounce and a 
 half; of Rofemary Flowers 6 Pugils ; of Arabian Stsechas 
 and Lavender Flowers, each 4 Pugils ; of Betony, Clove 
 and Cowflip. Flowers, each 8 Pugils ; of the Juice of 
 Black-cherries 4 Pounds ; and from the whole draw oft' by 
 Diftillation 4 Gallons. 
 
 The Lady HewetV Water. 
 
 Take red’Sage, Betony, Spearmint, unfet Hyfop, Set- 
 well, Thyme, Balm, Penny-royal, Celandine, Water- 
 crefies, Hearfs-eafe, Lavender, Angelica, Germander, 
 Calemint, Tamerick, Colts-foot, Avens, Valerian, Saxi¬ 
 frage, Pimpernel, Vervain, Parfley, Rofemary, Savory, 
 Scabious, Agrimony, Mother-thyme, Wild Marjoram, 
 Roman Wormwood, Carduus Benedi&us, Pellitcry of the 
 Wall, Field Dailies, Flowers and Leaves ; of each of thefe 
 Herbs take a handful after they are pickt and walh’d ; of 
 Rue, Yarrow, Comfry, Plantane, Camomile, Maiden¬ 
 hair, Sweet-marjoram, Dragons, of each of thefe a Hand¬ 
 ful before they are walk’d or pickt ; red Rofe-Leaves and 
 Cowflip-flowers of each half a Peck, Rolemary-flowers a 
 quarter of a Peck, Hartlhorn 2 Ounces, Juniper-berries 
 one Dram, China-roots one Ounce, Comfry-roots fticed, 
 Annifeeds, Fennel-feeds, Carraway-feeds, Nutmegs, Gin¬ 
 ger, Cinnamon, Pepper, Spikenard, Parfiey-feeds, Cloves 
 and Mace, AromaUcum-rofarum 3 Drams, Saftalfas fticed 
 
 V ' ' half 
 
Receipts for Distilling, &c. 255 
 
 half an Ounce; Elecampane-roots, Melilot-flowers. Cala¬ 
 mus Aromaticus, Cardamums, Lignum Aloes, Rhubarb 
 diced thin, Galengal, Veronica, Lodericum, Cubebs 
 Grains, of each of thefe 2 Drams ; the Cordials, Bezoar 
 30 Grains, Musk 24 Grains, Ambergreafe 20 Grains, 
 Flour of Coral 2 Drams, Flour of Amber one Dram, 
 Flour of Pearl 2 Drams, Gold 4 Leaves, Saffron in a 
 little Bag 2 Drams, white Sugar-candy 1 Pound: Wafh 
 the Herbs and fwing them in a Cloth till they are dry, 
 then cut them and put them into an earthen Pot, and in 
 the midk of the Herbs put the Seeds, Spices and Drugs, 
 being bruifod ; then put thereto fuch a quantity of Sherry 
 Sack as will cover them ; fo let them keep twenty four 
 Hours, then dikil it in an Alembick, and make two Di¬ 
 killings of it, from each of which draw' three Pints of 
 Water ; mix it all together, and put it into quart Bottles, 
 and divide the Cordials into three Parts, and put into 
 each Bottle of Water a like quantity ; fhake it often to¬ 
 gether at the firk, the longer you keep it the better it will 
 be. There never was a better Cordial in Cafes of the 
 greatek Illnefs; 2 or 3 Spoonfuls almok revive from 
 Death. 
 
 Royal Ufquebaugh. 
 
 Take Mace, Cloves, Cubebs, of each 3 Drams and a 
 half; Nuts 10 Drams; Cinnamon, Coriander-feeds, and 
 Ginger, of each 6 Drams ; Proof-fpirits 3 Gallons : In- 
 fufe all Night, and dikil, hanging at the End of your 
 vVorrn Enghfh Saffron 10 Drams dikevered and tied in a 
 Rag, for the Goods to run through, thereby to extract 
 all its Tinfture: Then make ready the following Ingre¬ 
 dients, Raifins koned 1 Pound 2 Ounces, Dates diced 12 
 Ounces, Liquorice 9 Ounces, fpring Water 6 Pints; let 
 them macerate in a warm Oven, or upon hot Alhes, till 
 the whole Virtue be extraded from them; then krain 
 them, and add fine Lisbon Sugar 2 Pounds and half, which, 
 when dikblved therein and perfedly cold, put to your 
 dihilled Goods, and fet them by in an open-headed Vefiel, 
 with a Cock in it, to become fine and fit for Ufe. 
 
 I Ufquebaugh. 
 
 Take Nutmegs, Cloves, Cinnamon, of each half an 
 Ounce; Annifeeds, Carraways, Coriander, of each an 
 Ounce; Liquorice fliced 2 Ounces, Proof-fpirits 3 Gal¬ 
 lons, 
 
256 He Complete Family-Piece. 
 
 Ions, Water a fufficient Quantity ; macerate and diftil, 
 hanging at the end of the Worm Saffron teez’d half an 
 Ounce ; which frequently fqueeze out, till all its Tindture 
 be emitted into the diftill’d Liquor; which make up and 
 fweeten with fine Sugar 2 Pounds for Ufe. 
 
 Strong Cinnamon Water. 
 
 Take 1 Pound of Cinnamon grofly powder’d, and 1 
 Gallon of French Brandy. Draw off by Diftillation 10 
 Pounds. 
 
 Nutmeg Water. 
 
 Take Nuts bruifed half a Pound, Carraway-feeds or 
 -Orange Peel an Ounce, Proof-fpirits 3 Gallons, Water a 
 fufficient Quantity; diffil and fweeten with Loaf-fugar 2 
 Pounds. 
 
 Compound Camomile Flower Water. 
 
 Take of dried Camomile Flowers 1 Pound, of the outer 
 Peel of Oranges 2 Ounces ; of the Leaves of common 
 Wormwood and Penniroyal, each 2 Handfuls; of the 
 Seeds of Anile, Cummin and fweet Fennel, of the Ber¬ 
 ries of Bay and Juniper, each 1 Ounce. Infufe them in 
 
 1 Gallon of French Brandy, and draw off double that 
 Quantity by Diftillation. 
 
 Fhe Lady Allen’r Water. 
 
 Take of Balm, Rofemary, Sage, Carduus, Worm¬ 
 wood, Dragons, Scordium, Mugwort, Scabious, Tor- 
 mentil-roots and Leaves, and Angelica-roots and Leaves, 
 Marigold-flowers and Leaves, Betony-flowers and Leaves, 
 Centaury-tops, Pimpernel, Wood-forrel or other Sorrel, 
 Rue, Agrimony, Rofa-folis, of every one of thefe half a 
 Pound ; Liquorice 4 Ounces, Elecampane-roots 2 Ounces; 
 wafh the Herbs, ftiake and dry them in a Cloth, then 
 fhred them and flice the Roots, and put all into 3 Gallons 
 of thfe beft White-wine, and let them ftand dole covered 
 
 2 Days and 2 Nights, ftirring them Morning and Even¬ 
 ing ; then take out fome of the Herbs, lightly fqueezing 
 them with your Hands, and fill a Still full; let them ftill 
 1 2 Hours in a cold Still with a reafbnable quick Fire ; 
 then put the reft of the Herbs and the Wine in an Alem- 
 bick, and diliil them till all the ttrength is out of the Herbs 
 and Wine; mix all the Water in both Stills together, 
 fweeten fome, but not all l for Cafes of great Illnefs, warm 
 
 fome 
 
Receipts for Distilling, &c. 257 
 
 Tome of that unfweeten’d Blood-warm, and put in it a lit¬ 
 tle Syrup of Gilliflowers, and go to Bed, covering warm. 
 This is a very excellent Water. 
 
 Lemon or Orange Water. 
 
 Take Proof-fpirits 3 Gallons, Lemon or Orange Peel 
 1 Pound, Water 1 Gallon and a half; diltil and iweeten 
 with Sugar 1 Pound and a half for Ufe. 
 
 Compound Gentian Water. 
 
 Take of Gentian Root fliced one Pound and a half j 
 Centaury the LelTer, with its Flowers, each 4 Ounces. In- 
 fufe them for fome Days in 6 Pounds of French Brandy; 
 and then diltil 1 Gallon. 
 
 Ratafia. 
 
 Take 3 Gallons of Moloffus Brandy, Nuts 2 Ounces 
 and a half, bitter Almonds 1 Pound and a half; bruife 
 them, and infufe them in the Brandy, adding Amber- 
 greafe 3 Grains, mix’d with fine Lisbon Sugar 3 Pounds ; 
 infufe aU for 7 or 8 Pays fpace, and then ftrain off for 
 Ufe. 
 
 Small Cinnamon Water. 
 
 Take 8 Pounds of Ipring Water, and 12 Ounces of 
 bruifed Cinnamon. Infufe and draw off by the Alembic. 
 
 Spirit of Carraways. 
 
 Take 2 Pounds of Carraway Comfits, put them into a 
 glafs Bottle with a wide Mouth ; put upon the Carraways 
 Spirits of Wine as much as will cover them, 1 Dram of 
 Ambergreafe rubbed to Powder, with as much fine Sugar, 
 and tied up in a Rag, and hang it in the Bottle, and let 
 this ftand three Months clofe ftopt, then pour off the Spirit 
 clear from the Seeds j take a little of this dropt in Beer or 
 Ale, for Wind or Pain in the Bowels. 
 
 To make Syrup of Elder. 
 
 Put your Juice of Elder into a Brafs Pan that will hold - 
 twice as much as you defxgn to make, and fet it upon a 
 clear but flow Fire, adding the White of an Egg beaten up 
 to a Froth as foon as it begins to boil ; skim it as long as 
 my Skim appears upon the top of it ; then put to the laid 
 darified Juice your Sugar, which is 1 Pound to every Pint 
 )f Juice, and let them boil very moderately together till 
 
258 The Complete Family-Piece. 
 
 it comes to a proper Confxftence, which is known bv 
 dropping a little upon your Nail; and if it Hand thereon, 
 without fpreading itfelf any further, it is enough. Let it 
 Hand till it be fully cold, and then put it into glafs Bottles 
 cover’d only with Paper, prickt full of Holes, and fo kept 
 for Ufe. 
 
 Briony Water. 
 
 Take 12 Pound of Briony-root pounded to Malh, one 
 Quart of the Juice of Rue, 1 Quart of the Juice of Mug- 
 wort Leaves, of Savin three Handfuls, fweet Bafil 2 Hand¬ 
 fuls, Mother of Thyme, Nep and Pennyroyal of each 3 
 Handfuls, Dittany of Crete and dry’d Orange-peel, of 
 each 4 Handfuls, Myrrh 2 Ounces, Caftor an Ounce, 
 both powdered and likewife the Orange-peel j diftil this 
 off in an Alembic ; firft cut your Herbs, and put them 
 in the Bottom of your Still, then put in your Briony- 
 root, then mix your Powders in a China Diih with fome 
 Sack, then pour in 6 Quarts of Sack ; fo clofe up your 
 Still and draw it off. 
 
 Compound Briony Water. 
 
 Take the Juice of Briony-roots 4 Pounds; the Leaves 
 of Rue and Mugwort, each 2 Pounds; Savin 3 Handfuls; 
 Feverfew, Catmint, Pennyroyal, each 3 Handfuls ; Bafil, 
 Dittany of Crete , each 1 Handful and a half ; Orange- 
 peels 4 Ounces; Myrrh 2 Ounces ; Ruff a Caftor 1 Ounce, 
 French Brandy 8 Pounds. Diltil 12 Pounds after Macera¬ 
 tion ; for the longer Things of this Kind infufe together, 
 the better is the Water. 
 
 Tmfiure of Ambergreafe. 
 
 Take one Ounce of Ambergreaie and Musk, and pu 
 to them a quarter of a Pint of Spirit of Wine ; flop i 
 clofe, tie it down with Leather, and fet it in Horfe-dun; 
 10 or 12 Days. 
 
 To make Lime Juice. 
 
 When you make Lime Juice, you may take double th 
 Quantity of Water you intend to make of Jfu:ce, and pt 
 3 or 4 Pounds of Lime-Hone to it, and ftir it about ti 
 the Lime be diffolved, (the ufual Proportion of Limi 
 Hone ufed in this and all other difhill’d Liquors is about 
 Pound of Lime to a Gallon or 5 Quarts of Water) and L 
 it Hand till next Day ; then pour oft gently as much as 
 
Receipts for Distilling, &c. 2 59 
 
 the Quantity you intend for Juice, which will be very 
 clear ; and to every Gallon of Liquor or Lime-water, 
 add i Dozen of prickt Lemons thin diced, but all the 
 decay’d Part firft cut away ; and let them be often well 
 ftirred, and infufed till next Day ; then drain it off, and 
 let it Hand till ’tis clear, and drawn into a Veffel for Ufe, 
 adding to every fuch Gallon half an Ounce of Spirit or 
 Oil of Vitriol to be incorporated therewith. 
 
 The leffer Compofition of Wormwood Water. 
 
 Take of the Leaves of dried Wormwood two Pounds; 
 of the leffer Cardamum-feeds two Ounces, and of Corian¬ 
 der-feeds half a Pound. Infule them all in four Gallons 
 of French Brandy, and draw off-the fame Quantity by 
 JDiftillation. 
 
 The greater Compofition of Wormwood Water. 
 
 Take of common Wormwood, and that of the Sea, 
 dried, each i Pound ; of Sage, Mint and Baum dried, of 
 each 2 Handfuls ; of the Roots of Galingal, Ginger, 
 Calamus Aromaticus, and Elecampane, of the Seeds of 
 fweet Fennel and Coriander, each 3 Drams; Cinnamon," 
 Cloves and Nutmegs, of each 2 Drams; of the leffer 
 Cardamums and Cubebs, each 2 Drams. Cut and bruife 
 the Ingredients as they require ; and after fome Time in- 
 fuling of them *n 12 Pounds of French Brandy, draw of 
 the fame Quantity by Diftillation. 
 
 Hyfterical Water. 
 
 Take of the Seeds of wild Parfnips, Roots of Lovage 
 and Zedoary of each 2 Ounces, Roots of Angle Piony 4 
 Ounces, of Miftetoe of the Oak 3 Ounces, Myrrh a 
 quarter of an Ounce, Caftor half an Ounce j beat all 
 thefe together, and add to them a quarter of a Pound of 
 dried Millepedes; pour on thele 3 Quarts of Mugwort- 
 Water, and 2 Quarts of Brandy. Let them ftand in- a 
 clofe Veffel 8 Days, then diftil it in a cold Still palled 
 up ! you may draw off 9 Pints of Water, fweeten it to 
 your Tafte and mix all together. This is an excellent 
 Water to prevent Fits, or to be taken in Faintings. 
 
 To make Elder Juice. 
 
 Let your Berries be full ripe, and all the Stalks be 
 
 clean 
 
260 T?he Complete Family-Piece. 
 
 clean pickt from them ; prefs them in Hair-Cloths gradu¬ 
 ally till your Prefs be drawn as clofe as you can. Put 
 your Juice into a Cask proper for it to be kept in, and 
 put i Gallon of Malt Spirits not rectified to every twenty 
 Gallons of Elder Juice, which will effectually preferve 
 it from becoming four for one or two Years at leak. 
 
 The Walnut Water. 
 
 Take a Peck of Walnuts in July, and beat them pretty 
 fmall ; then put to them 2 Quarts of Clove-gilliflowers, 2 
 Quarts of Poppy-flowers, 2 Quarts of Cowflip-flowers 
 dried, 2 Quarts of Marygold-flowers, 2 Quarts of Sage- 
 flowers, 2 Quarts of Borage-flowers ; then put to them 2 
 Ounces of Mace beaten, 2 Ounces of Nutmegs bruifed, 
 and 1 Ounce of Cinnamon bruifed ; keep all thefe in a 
 Pot with a Gallon of Brandy, and 2 Gallons of the 
 krongek Beer; let it kand 24 Hours, and kill it off. 
 
 t 
 
 THE 
 
[ 26i J 
 
 THE 
 
 Complete Family-Piece. 
 
 CHAP. V. 
 
 Containing Receipts/^ making Mum, Cyder 
 and Perry, Mead and Metheglin ; and for 
 making and preferving all Sorts of excellent 
 Englifh Wines. 
 
 To make Alum. 
 
 ^AKE 63 Gallons of Water that has been boiled to 
 the Confumption of a third Part; brew it according 
 to Art with feven Buihels of Wheat Meal, 1 Bulhel of 
 Oatmeal, and 1 Bufhel of ground Beans. When it is 
 tunned, let not the Hogihead be too full at £rit; and as 
 foon as it begins to work, put into it of the inner Rind 
 of Fir 3 Pounds, Tops of Fir and Birch 1 Pound, Car- 
 duus Benedidtus 3 Handfuls, Flowers of Rofa Solis a 
 Handful or two, Burnet, Betony, Marjoram, Avens, 
 Pennyroyal, wild Thyme, of each a Handful and a half; 
 of Elder flowers two Handfuls or more; Seeds of Carda- 
 mum bruifed 3 Ounces, Barberries bruii'ed i Ounce. Put 
 the Herbs and Seeds into the Veffel when the Liquor has 
 wrought a while ; and after they are added, let the Li¬ 
 quor work over the VeiTel as little as may be. Fill it up 
 at laft,. and when it is ftopt, put into the Hogihead 10 
 new-laid Eggs unbroken or cracked. Stop it°up clofe, 
 ; and drink it at two Years End. Cvder 
 
262 'the Complete Family-Piece. 
 
 Cyder. 
 
 Pull your Fruit before ’tis too ripe, and let it lie but 1 
 or 2 Days to have a good Sweat} your Apples mull be 
 Pippins, Pearmains, or Harveys; (if you mix Winter 
 and Summer Pruit together, ’tis never good) grind your 
 Apples and prefs it j and when your Fruit is all prefs’d, 
 put it immediately into a Hogfhead where it may have 
 fome room to work, but no Vent but a little Hole near 
 the Hoops, but clofe bung’d ; put three or four Pounds 
 of Raifins into a Hog<head, and two Pounds of Sugar, it 
 will make it work better; often racking it off is the bell 
 Way to fine it; and always rack it into fmall Veffels, 
 keeping them clofe bung’d, and only a fmall Vent-hole ; 
 if it Ihould work after Racking, put into your Veffel 
 fome Raifins for it to feed on, and bottle it in March. 
 
 To make a ftronger Cyder than the common Way. 
 
 Not in the Screw-prefs fo well as the Lever-pr-efs, be- 
 caufe the firft confines the Bag too much, and fo the mid¬ 
 dle Part of the Bag efcapes the regular Preffure that the 
 two Outfides enjoy : But the latter has the greater Oppor¬ 
 tunity of forcing moll part of all the Apples in the Bag : 
 Now to have the bell Part, is to fqueeze the Apples in 
 the Bag very foftly, and but little : This firft Running of 
 the Apples is as the firft Wort of Malt. 
 
 Perry. 
 
 The bed fort of Drink made of Pears, k fuch as is 
 made of thofe that have a vinous Juice, are not fit to be 
 eaten, nay, are fo harlh, that fome will not eat them. 
 The Goofeberry Pear, the White and Red Horfe Pear, 
 the Lullarin Pear, the John Pear, the Bear-land Pear and 
 Choke Pear, are thofe that bear the Name of the bell for 
 this purpofe 5 and the redder they are, the more they are 
 to be preferred. As for the Method of making this Li¬ 
 quor, it is the fame as that of Cyder ; only it mull be no¬ 
 ted, that the Pears Ihould be very ripe before they are 
 ground ; and fome advife to mix Crabs among the Pears 
 of weakell Juice to mend the Liquor. 
 
 Your Pears Ihould not be too ripe before you grind or 
 pound them, becaufe, if fo, their Pulp will not eafily let 
 
Receipts for Made Wines, &c. 263 
 
 go its Juice; and to fome Pears of a fweet Talte, it is bell 
 to mix fome Crabs with them. 
 
 Mead. 
 
 Take 6 Gallons of Water, and flip in the Whites of 3 
 Eggs J mix them well with the Water, then put in 10 
 Pounds of good Honey; let the Liquor boil an Hour, 
 then add Cinnamon, Cloves and Mace, and a Sprig of 
 Rofemary. When it is grown cool, put a Spoonful of 
 Yeaft to it, and put it up into the Calk, filling the Calk; 
 and as it works, keep filling up the Veflel; and when it 
 has done working, flop it up clofe; and when it is come 
 to be fine, bottle it for Ufe. 
 
 Metbeglin. 
 
 Take live Honey, which naturally runs from the Combs, 
 (that from Swarms of the fame Year is belt) and put fo 
 much of it into clear Spring-water, as both together will 
 make about 20 Gallons, being made fo Itrong with the 
 Honey, when thoroughly diflolved, that an Egg will not 
 fink to the Bottom, but fw'im up and down in it; then 
 boil this Liquor in a Copper Veflel (or if you have not 
 that, a Brals one may ferve) for about an Hour or more, 
 and by that time the Egg will fwim above the Liquor 
 about the breadth of a Groat; then let it cool. The 
 next Morning you may barrel it up, putting in an Ounce 
 and a quarter of Ginger, better than half an Ounce of 
 Cinnamon, of Cloves and Mace each an Ounce and a 
 quarter, all grofsly pounded ; for if it be beat fine, it will 
 always float in the Metheglin, and make it foul ; and if 
 the Spices be put in while it is hot, they, will lofe their 
 Spirits. Put in a fmall Spoonful of Yeall at the Bung- 
 hole to augmefit its working, but it mull not be left to 
 Hand too cold at firfl, for that would hinder its Fermen¬ 
 tation. • As foon as it has done working, it mull be llopt 
 up clofe, and let hand for a Month, and then boiled off; 
 and if then fet into a Refrigeratory, it will be a moll 
 pleafant vinous Liquor, and the longer it is kept, the 
 better it will be. 
 
 You may judge of its Strength by the floating of the 
 Egg; and it may be made flronger or fmaller, at plea- 
 llire, by adding more Honey or more Water. And the 
 
 more 
 
264 The Complete Family-Piece. 
 
 more it is boiled, the more pleafant and more durable it 
 will be. j '< 
 
 It is not neceffary to feum the Metheglin while it is 
 boiling, for the Scum being left behind, will help its 
 Fermentation, and afterwards render it the clearer, it 
 "being commonly believed that it unites again. 
 
 Fine Milk Punch. 
 
 Take 1 Quart of Milk, 2 Quarts of Water, half a Pint 
 of Lemon Juice, and 1 Quart of Brandy, and fweeten it to 
 your Take; put the Milk and Water together a little 
 warm, then the Sugar, then the Lemon Juice ; flir it well 
 together, and then put in the Brandy, and Bir it again; 
 then run it through a Flannel Bag till it is fine, and 
 bottle it off: It will keep good for a Fortnight or three 
 Weeks. 
 
 Shrub. 
 
 Take 2 Quarts of Brandy, and put it in a large Bottle, 
 and put into it the Juice of 5 Lemons, the Peels of 2, 
 half a Nutmeg ; Hop it up, and let it Hand three Days, 
 and add to it three Pints of White-wine, a Pound and 
 half of Sugar ; mix it, and ftrain it twice through a Flan¬ 
 nel, and bottle it up ; ’tis a pretty Wine and a Cordial. 
 
 To make Elder Wine at Chriltmas. 
 
 Take of Malaga or Lipara Raifins 20 Pounds, rub 
 them clean, and ihred them fmall; then take 5 Gallons 
 of Water, boil it an Hour; and when it is near cold, put 
 it in a Tub with the Raifins; let them lleep ten Days, 
 Birring them once or twice a Day ; then Brain it through 
 a Hair Sieve, and, by Infufion, draw 3 Pints of Elder 
 Juice, and 1 Pint of Damfon Juice ; make the Juice into 
 a thin Syrup, a Pound of Sugar to a Pint of Juice ; and 
 not boil it much, but juft enough to keep. When you 
 have itrained out the Raifm Liquor, put it, with the Sy¬ 
 rup, into a Veffel fit for it, and 2 Pounds of Sugar ; flop 
 the Bung with a Cork till it gathers to a Head; then 
 open it, and let it Band till it has done working; then 
 put the Cork in again, and Bop it very clofe, and let it 
 Band in a warm Place two or three Months, and then 
 bottle it. Make the Elder and Damfon Juice into Syrup 
 in its Seafon, and keep it in a cold Cellar till you have 
 . Convenience to make the Wine. 
 
 Eldei 
 
Receipts for Made Wines, &c. 265 
 
 Elder Ale. 
 
 Take io Bulhels of Malt to a Hoglhead; then put z 
 Bulhels of Elder-berries pickt from the Stalks into a Pot 
 or earthen Pan, and fet it in a Pot of boiling Water till 
 the Berries fweli; then drain it out, and put the Juice in¬ 
 to the Guile-fat, and beat it often in, and fo order it as 
 the common way of Brewing. 
 
 Palermo Wine. 
 
 Put into every Quart of Water a Pound of Malaga. 
 Raifins rubbed and cut fmall, and let them ftand ioDays, 
 ftirring it once or twice a Day ; you may boil the Water 
 an Hour before you put it to the Raifins, and let it Hand 
 to cool ; at 1 o Days end drain out your Liquor, and put 
 a little Yeaft to it j and at 3 Days put it in the Veifel 
 with a Sprig of dried Wormwood ; let it be clofe ftopt, 
 and at 3 Months end bottle it off. 
 
 To make Raifm White Wine. 
 
 Put to a Gallon of Water, Wine Meafure, 5 Pounds 
 of Malaga or Smyrna Raifins, and fo in Proportion to ar 
 greater or lefler Quantity ; let it ftand in a Tub 12 or 14 
 Days, ftirring it often every Day; then prefs it out, and 
 put it up into a Cask ; and when it has done hiding, flop 
 it up ; and when it is line, bottle it off 
 
 And to make Red Wine. 
 
 Add to the above Gallon of White-wine, when you put 
 it into the Cask, half a Pint of Elder Juice ; which Juice 
 you are to make, by infufing Elder Berries, or baking 
 them in a flow Oven, and then prefling out the Juice. ° 
 
 Another Raifln Wine. 
 
 To three hundred Pounds of Malaga Raifins on the 
 Stalks, put a Hoglhead of Water from the Spring ; let it 
 ftand 14 Days, liirring it twice a Day ; then prefs it off 
 into a Tub, and put into it a large Toaft fpread with 
 Yeaft ; let it work in the Tub 24 Hours ; then put your 
 VV'ine into a Veflel, where it inuft work a Fortnight, ’ fill¬ 
 ing it up as it works over ; when it hath quite done work- 
 ng, ftop it up. You may put a Kilderkin of Water on 
 ( he Raifins for a fmajl Wine, but that mull not ftand 
 
 N above 
 
266 "The Complete Family-Piece. 
 
 above a Week before it is prefled off, nor above twp 
 Months before you drink or bottle it. 
 
 Apricock Wine. 
 
 Put 3 Pounds of Sugar to 3 Quarts of Water, let them 
 boil together, fcumming it well; then put in 6 Pounds of 
 Apricocks pared and ftoned, and let them boil till they are 
 tender; then take them up, and when the Liquor is cold, 
 bottle it up. You may, if you chufe it, after you have 
 taken out the Apricocks, let the Liquor have one boil 
 with a Sprig of flower’d Clary in it; the Apricocks make 
 Marmalade, and is very good for prefent fpending. 
 
 iTo make Wine of Grapes. 
 
 When they are full ripe, in a dry Day, pick off thofe 
 Grapes that are ripefl, and fqueeze them in a Prefs made 
 for that Purpofe, in which mull be a fine Canvas Bag to 
 contain the Grapes; and when in the Prefs, do not fqueeze 
 them fo hard as to break the Stones, if you can help it; 
 becaufe the bruifing the Stones will give the Wine a dif- 
 agreeable Take; then ftrain it well, and let it fettle on 
 th£ Lees in fuch a Cask or Veflelas you may draw it off 
 without raifing the Bottom ; then feafon a Cask well with 
 fomtf^klded Water, and dry or fcent it with a Linnen 
 Rag dipped in Brimftone, by fixing it at the Bouge, by 
 the ,Bung or Cork; then put the Wine into it, and flop 
 it clofe for 48 Hours ; then give it Vent at the Bouge, 
 with a Hole made with a Gimblet; into which put a Peg 
 or Faucet, that may eafily be moved with your Fingers ; 
 then in about two Days time clofe it up ; and in about 
 two or three Months time it will be fit for drinking, and 
 prove near as good as French Wine. 
 
 Fine Cock Ale. 
 
 Take 10 Gallons of Ale, and a large old Cock; par¬ 
 boil the Cock, flea him, take out his Craw and Guts., 
 and ftamp him in a ftone Mortar till his Bones are broken 
 then put the Cock into 2 Quarts of Sack, and put to it - 
 Pounds of Raifins of the Sun ftoned, fome Blades of Mace 
 and a few Cloves; put all thefe into a Canvas Bag, anc 
 a little before you find the Ale has done working, put th 
 Ale aijtd Bag together into a Veflel; in a Week or 9 Day 
 
Receipts jor Made Wines, &c. 267 
 
 t-ime bottle it up ; fill the Bottle butjad above the Neck, 
 and give it the fame time to ripen as other Ales. 
 
 To make Wine of Strawberries or Rafpberries. ' 
 
 Malh the Berries, and put them into a Linnen Bag, as 
 abovefaid for the Grapes, and fqueeze them into a Cask, 
 and let it work as aforefaid in the Grape Receipt. In 
 this manner may Cherry Wine be made ; but then you 
 mull break the Stones, contrary to what was faid before 
 concerning the Grapes. 
 
 Mountain Wine. 
 
 Take 5 Pounds of Malaga Raifins, pick out the large 
 Stalks, then chop them very fmall, and put to them a 
 Gallon of cold Spring Water ; let them keep for a Fort¬ 
 night or more; fqueeze out the Liquor, and barrel it in a 
 Veffel fit for it; firft fume the Veffel with Brimdone, and 
 do not flop it up till it has done hiding. 
 
 Lemon Wine, or nvbat is often taken for Citron-water. 
 
 Take 2 Quarts of Brandy and 1 Quart of Spring-water, ' 
 iialf a Pound of double-refined Sugar, and the Rinds of 
 16 Lemons, put thefe together in an earthen Edt, and 
 pour into it 12 Spoonfuls of Milk boiling hot; lur it to¬ 
 gether and let it itand 3 Days; then take off the Top and 
 pafs the other 2 or 3 times through a Jelly-Bag ; bottle 
 it: It is foon fit to drink, and will keep a Year or two. 
 
 To make artifcial Claret. 
 
 Take 6 Gallons of Water, 2 Gallons of the bell Cyder*' 
 and thereto put 8 Pounds of the bed: Malaga Raifins 
 bruifed ; let them Hand dole covered in a warm Place for 
 two Weeks, dirring them every two Days well together ; 
 then preding out the Liquor into the Veffel again, then 
 add to it a Quart of the Juice of Barberries, and a Pint of 
 the Juice of Bramble Berries, (or Rafpberries, which 
 perhaps is the bed) and to which put a Pint of the Juice 
 of Black-cherries; work it up with Mudard-feed covered 
 with Bread Pade for three or four Days by the Fire-fide ; 
 after which, let it dand a Week, then bottle it off, and 
 it will become near, if not exceed common Claret. 
 
206 The Complete Family-Piece. 
 
 Orange Wine. 
 
 To 6 Gallons of Spring-water put 12 Pounds of fine 
 Sugar and the Whites of 8 Eggs well beaten, let it boil an 
 Hour, fcumming it all the l ime; take it off, and when 
 ’tis pretty cool, put in the Juice and Rind of 50 Seville 
 Oranges, and 6 Spoonfuls of good Ale Yeaft, and let it 
 Hand 2 Days ; then put it into your Veffel with 2 Quarts 
 of Rhenilb Wine, and the Juice of 12 Lemons. You 
 mull let the Juice of Lemons and Wine, and 2 Pounds of 
 double-refined Sugar Hand covered 10 or 12 Hours before 
 you put it into the Veffel to your Orange-wine, and fcum 
 off the Seeds before you put it in. The Lemon-peels 
 mull be put in with the Oranges, half the Rinds mull be 
 put into the Veffel; it muff ftand 10 or 12 Days before 
 kis fit to bottle. 
 
 Saragoffa Wine, or Englilh Sack. 
 
 To every Quart of Water, put a Sprig of Rue, and to 
 every Gallon a Handful of Fennel-Roots ; boil thefe half 
 an Hour, then ftrain it out, and to every Gallon of this 
 Liquor put three Pounds of Honey ; boil it two Hours, 
 and fcum it well, and when ’tis cold, pour it off and tun 
 it into a Veffel, or fuch Cask as is fit for it ; keep it a 
 Year in the Veffel, and then bottle it; ’tis a very good 
 Sack. 
 
 Elder Flower Wine. 
 
 Take 2 large Handfuls of Elder-flowers dried, and 10 
 Gallons of Spring-water; boil the Water, and pour it 
 fcalding-hot upon fhe Flowers ; the next Day put to every 
 Gallon of Water 5 Pounds of Malaga Raifins, the Stalks 
 being fuff picked off, but not walhed: Chop them grofly 
 with a Chopping-knife; then put them into your boiled 
 Water, and ffir the Water, Raifins and Flowers well to¬ 
 gether, and fo do twice a Day for 1 2 Days ; then prefs 
 out the Juice clear as long as you get any Liquor out; 
 then put it in a Barrel fit for it, and flop it up two or 
 three Days till it works, and in a few Days flop it up 
 clofe, and let it ftand two or 3 Months till ’tis clear, 
 then bottle it. 
 
 Currant Wine. 
 
 Let the Fruit be gathered when thorough ripe, bruifed 
 and ftrained, then diluted with an equal Quantity of 
 
 Water 
 
Receipts for Made Wines, £?r. 269 
 
 Water boiled with refin’d Sugar, a Pound to each Gal¬ 
 lon of Liquor, t. e. the Wine thus mixt with Water. 
 Let the Water be firft boiled with the Sugar, and having 
 flood till ’tis cold, put in your Currant Juice ; diffolve in 
 the fame Liquor, or in White-wine, half an Ounce of 
 Ifinglafs for every four or five Gallons of your mixt Li¬ 
 quor. This being put in, it will raife a very thick 
 Scum, and leave your Liquor indifferent clear ; which be¬ 
 ing drawn out of the open Veffel, either by a Tap or 
 Syphon into a clofe Cask, it will finifh its working, and 
 will become very clear in three Weeks or a Month, after 
 which Time it may be bottled with a Lump of Loaf- 
 fugar. 'Phis at the Time of bottling, and for fome time 
 after, will have a fweet-four Taite ; but having been 
 bottled fix or eight Weeks, it' will be a delicious, rich 
 Wine, as tranfparent as a Ruby, of a full Body ; and by 
 how much the longer it is kept in the Refrigeratory, by 
 fo much the Liquor will be the more vinous. 
 
 Fine Ebulurn. 
 
 To a Hogfhead of lirong Ale, take a heaped Eufliel of 
 Elder-berries, and half a Pound of Juniper Berries beaten; 
 put in all the Berries when you put in the Hops, and let 
 them boil together till the Berries break in Pieces ; then 
 work it up as you do Ale : When it has done working, 
 add to it half a Pound of Ginger, half an Ounce of Cloves, 
 as much Mace, an Ounce of Nutmegs, and as much 
 Cinnamon grofly beaten, half a Pound of Citron, as much 
 Eringo Root, and likewife of candied Orange-peel ; let 
 the Sweetmeats be cut in Pieces very thin, and put with 
 the Spice into a Bag, and hang it in the Veffel when you 
 flop it up. So let it Hand till ’tis fine, then bottle it up, 
 and drink it with Lumps of double-refined Sugar in the 
 Glafs. 
 
 Goofeberry Wine. 
 
 Take to every four Pounds of Goofeberries a Pound 
 and a Quarter of Sugar, and a Quart of fair Water ; 
 bruife the Berries, and fteep them 24 Hours in the Water, 
 'lirring them often ; then prefs the Liquor from them, and 
 put your Sugar to your Liquor ; then put it in a Veffel fit 
 ■or it, and when it has done working, flop it up, and 
 et it fland a Month ; then rack it off into another Veffel, 
 tnd let it fland five or fix Weeks longer; then bottle it 
 
 N 3 out. 
 
2 jo ' The Complete Family-Piece. 
 
 out, putting a fmall Lump of Sugar into every Bottle j 
 cork your Bottles well, and at three Months End it will 
 be lit to drink. 
 
 Pearl Goofeberry Wine. 
 
 Take as many as you pleafe of the bell: Pearl G oofe- 
 berries, and bruife them, and let them Hand all Night ; 
 the next Morning prefs or fqueeze them out, and let the 
 Liquor hand to fettle 7 or 8 Hours j then pour off the 
 clear from the fettling, and Meafure it as you put it into 
 your Veffel, and to every 3 Pints of Liquor put a Pound 
 of double-refined Sugar ; break your Sugar in fmall Lumps, 
 and put it in the Veffel with a bit of Ifinglafs, and Hop it 
 up, and at 3 Months end Bottle it out, putting into every 
 Bottle a Lump of double-refined Sugar; which makes a 
 fine Goofeberry-wine. 
 
 A <very good Rafpberry Wine. 
 
 To every Quart of Fruit you muft pour, boiling hot, a 
 Quart of Water ; cover it very clofe, and let it hand 24 
 Hours ; then ftrain it, and to 3 Quarts of Liquor put 2 
 Pounds of good Sugar ; ftir it together, and fpread a 
 Toaft with Yea ft : Set it to work, and pour it off the 
 Lees ; put it into your Veffel, and when it has quite 
 done working, flop it up. If ’tis fine in fix or feven 
 Months, you may bottle it, and keep it a Year in Bot¬ 
 tles. 
 
 Note, You muft at firft watch all Wines ; and if you 
 find them fret, continue to fine them off the Lees every 
 JDay, for fome Time, as fail as any fettles. 
 
 Englifh Champaigne, or the fine Currant Wine. 
 
 Put nine Pounds of Lisbon Sugar into three Gallons of 
 Water; boil the Water and Sugar half an Hour, fcum it 
 clean, then have one Gallon of Currants pickt, but not 
 fcruifed; pour the Liquor boiling hot over them, and 
 when cold, work it with half a Pint of Balm two Hays; 
 then pour it through a Flannel or Sieve, then put it into, 
 a Barrel fit for it, with half an Ounce of Ifinglafs well 
 bruifed ; when it has done working, ftop it clofe for a 
 Month, then bottle it, and in every Bottle put a very fmall 
 Lump of double-refined Sugar. This is very good Wine, 
 and lias a fine Colour. 
 
 Birch 
 
Receipts jor Made Wines, &c. 271 
 
 Birch Wine. 
 
 Take the Sap of Birch frefh drawn, boil it as long 
 any Scum rifes; to every Gallon of Liquor put 2 Pounds 
 of good Sugar ; boil it half an Hour, and fcum it very 
 clean ; when it is almoft cold, fet it with a little Yeail 
 fpread on a Toad ; let it Hand five or fix Days in an open 
 Veffel, ftirring it often ; then take fuch a Cask as the 
 Liquor will be fure to fill, and fire a large Match dipt in 
 Brimflone, and put it into the Cask, and flop in the 
 Smoke, till the Match is extinguished ; always keep it 
 fhaking, then ihake out the Afhes, and as quick as pof* 
 fible; then pour in a Pint of Sack or Rhenifh, which 
 Tafte you like bell:, for the Liquor retains it. Rinfe the 
 Cask well with this, and pour it out ; pour in your 
 Wine, and Hop it dole for fix Months; then if it is per¬ 
 fectly fine, you may bottle it. 
 
 Frontiniac Wine. 
 
 Take 6 Gallons of Water and 12 Pounds of white 
 Sugar, and 6 Pounds of Raifins of the Sun cut fmall; 
 boil thefe together an Hour ; then take of the Flowers of 
 Elder, when they are falling and will fhake off, the quantity 
 of half a Peck ; put them in the Liquor when ’tis almoft 
 cold, the next Day put in 6 Spoonfuls cf Syrup of Lemons, 
 and 4 Spoonfuls of Ale Yeaft, and two Days after put it 
 in a Veffel that is fit for it; and when it has Hood two. 
 
 Months, bottle it off. 
 
 \ ' 
 
 Raifin Wine. 
 
 Take 2 Gallons of fpring Water, and let it boil half 
 an Hour; then put into a Stean-pot 2 Pounds of Raifins 
 Honed, 2 Pounds of Sugar, the Rind of 2 Lemons, the 
 Juice of 4 Lemons ; then pour the boiling Water on the 
 Things in the Stean, and let it (land covered four or five 
 Days ; drain it out, and bottle it up. In 15 or 16 Days 
 it will be fit to drink. ’Tis a very cool and pleafajt 
 Drink in hot Weather. 
 
 Lemon Wine. 
 
 Take 6 large Lemons, pare off the Rind and cut the 
 Lemons, and fqueeze out the Juice, and in the Juice deep 
 tiie Rrnd, and put it to a Quart of Brandy, and let it 
 
 N 4 dand 
 
2J2 The Complete Family-Piece. 
 
 ftand in an earthen Pot clofe flopped 3 Days, and then 
 fqueeze 6 more, and mix with two Quarts of Spring- 
 water, and as much Sugar as will fweeten the whole, and 
 boil the Water and Lemons and Sugar together, and let 
 it ftand till ’tis cool; then add a Quart of White-wine and 
 the other Lemon and Brandy, and mix them together, 
 and run it through a Flannel Bag into fome Veflel. Let 
 it fland three Months, and bottle it off. Cork your 
 Bottles very well, and keep it cool; it will be fit to drink 
 in a Month or fix Weeks. 
 
 Damafcen Wine. 
 
 To every Gallon of Water put 2 Pounds and a half 
 of Sugar, which you mull: boil and fcum three Quarters 
 of an Hour ,• and to every Gallon put 5 Pints of Da- 
 mafcens flon’d ; let them boil till ’tis of a fine Colour, 
 then drain it thro’ a fine Sieve ; work it in an open Veflel 
 three or four Days, then pour it oft' the Lees, and let it 
 work in that Veflel as long as it will ; then flop it up for 
 fix or eight Months, when, if fine, you may bottle it. 
 Keep it a Year or two in Bottles. 
 
 Clary Wine. 
 
 Put 24 Pounds of Malaga Raifins, pickt and chopt very 
 fmall, into a Tub with 24 Quarts of Water ; let them 
 fteep 1 o or 11 Days, ftirring it twice every Day ; you 
 mult keep it clofe covered all the while; then ftrain it oft^ 
 -and put it into a Veflel, and about half a Peck of the 
 Tops of Clary when it is in Bloflom ; flop it clofe for 
 6 Weeks, and then bottle it oft'; in two or three Months 
 ’tis lit to drink. ’Tis apt to have a great Settlement at 
 Bottom, therefore ’tis beft to draw it off by Plugs, or 
 tap it pretty high. 
 
 Cowflip Wine. 
 
 To every Gallon of Water put 2 Pounds of Sugar; 
 let it boil for an Hour, then fet it by to cool; make a 
 good brown Toaft, and fpread it well on both fides with 
 Yeaft; but before you put it in, put in an Ounce and 
 half of Syrup of Citron to each Gallon of Liquor, and 
 beat it well in ; then put in the Toad while it is of a 
 proper Warmth for working, and let it work, which it 
 will do for two Days ; during which time put in your 
 Cowflip Flowers, a little bruiled, but not much damped ; 
 
 a Peck 
 
Receipts for Made Wines, &c. 273' 
 
 a Peck to each Gallon, and 2 Lemons fliced with the 
 Rinds to each Gallon ; add a Pint of White or Rhenilh- 
 wine to each Gallon, and Jet it Hand two Days, then 
 tun it up in a fweet Cask. Marygold Wine is made the 
 fame way. 
 
 Plum Wine. 
 
 Pick, Hired and rub 20 Pounds of Malaga Raifins, and 
 put them into a Tub ; then boil 4 Gallons of fair Water 
 for an.Hour, and let it Hand till ’tis blood-warm; then 
 put it to your Raifins ; let it Hand 9 or 10 Days, ftir- 
 ring it once or twice a Day, ftrain out your Liquor, and 
 mix with it 2 Quarts of Damfon Juice ; put it in a Veffel, 
 and when it has done working Hop it clofe; and at 4 or 
 5 Months bottle it oft'. 
 
 Cherry Wine. 
 
 Pick off the Stalks, and ftone your Cherries ; prefs out 
 the Juice, and to each Gallon put 2 Pounds of Sugar; 
 put it in a Cask, fet it a working, and when it has done. 
 Hop it up for two Months, then bottle it off, putting in a 
 little Sugar ; and after it has Hood fix Weeks, it will be 
 fit Tor Ufe. The only Cherries for Wine are Great' 
 Bearers, Murrey Cherries, Morello’s, Black Flanders, or 
 the John Treduskin Cherries. 
 
 Black-cherry Wine. 
 
 Boil fix Gallons of Spring-water one Hour; then 
 bruife 24 Pounds of Black-cherries, but don’t break the 
 Stones ; pour the Water boiling-hot on the Cherries, ftir 
 the Cherries well in the Water, and let it Hand 24 Hours ; 
 then ftram it oft, and to every Gallon put near two 
 Pounds of Sugar ; mix it well with the Liquor, and let 
 it Hand one Day longer ; then pour it off clear into the- 
 "V.eflel, and ftop it clofe: Let it be very fine before you 
 draw it off into Bottles.^ 
 
 Elder Wine. 
 
 Rub and Hired fmall 25 Pounds of Malaga Raifins 
 then takfe 5 Gallons of fair Water, boil it an Hour, and- 
 let it ftand till ’tis blood-warm, then put it. in an earthen 
 Crock or Tub with your Raifins ; let them fteep 10 
 Days, Hirring them once or twice a Day, then pafs the- 
 Liquor through a Hair Sieve;, and have in Readinefs 5; 
 
 N 5^ Pints; 
 
274 ^he Complete Family-Piece. 
 
 Pints of the Juice of Elder-berries drawn off as you do for 
 Jelly of Currants ; then mix it cold with the Liquor, and 
 ilir it well together, and put it in a Veffel, and let it 
 Hand in a warm Place, and when it has done working 
 Hop it clofe. About Candlemas bottle it off. 
 
 Sage Wine. 
 
 Boil 26 Quarts of Spring-water a quarter of an Hour, 
 and when ’tis blood-warm, put 25 Pounds of Malaga 
 Raifins pick’d, rubb’d, and fhred into it, with almoft half 
 a Bufhel of red Sage fhred, and a Porringer of Ale-yeaft; 
 ftir all well together, and let it Hand in a Tub cover’d 
 warm fix or feven Days, flirring it once a Day; then 
 Hrain it out, and put it in a Runlet. Let it work thriie 
 or four Days, flop it up ; when it has flood fix or feven 
 Days, put in a Quart or two of Malaga Sack, and when 
 ’tis fine, bottle it. 
 
 Orange Wine with Raifins. 
 
 Chop fmall, after they are clean pick’d, 30 Pounds of 
 new Malaga Raifins; then get 20 large Seville Oranges, 
 and pare 10 of them as thin as if you were to preferve 
 them. Boil about 8 Gallons of foft Water, till about a 
 third part be confum’d ; let it cool a little, and then put 
 5 Gallons of it upon your Raifins and Orange-peel; ilir it 
 well together, cover it up, and when ’tis cold let it Hand 
 5 Days, flirring it once or twice a Day ; then pafs it 
 through a Hair Sieve, and prefs it as dry as you can, and 
 put it in a Veffel fit for it, and put to it the Rinds of the 
 other ten Oranges, cut as thin as the firfl; then make a 
 Syrup of the Juice of 20 Oranges, with a Pound of white 
 Sugar. It mult be made the Day before you tun it up ,* 
 ftir it well together, and flop it clofe; let it Hand two 
 Months to clear, then bottle it up ; it will keep three 
 Years, and is better for keeping. 
 
 Quince Wine. 
 
 Clean the Quinces with a coarfe Cloth, then grate them 
 on large Graters ; then fqueeze them through a Linnen 
 Strainer, to clear it from the grofs Thicknefs ; then 
 fqueeze it through a Flannel Strainer, to clear it from all 
 the Thick that remains: To every Gallon of this Liquor 
 put 2 Pounds of fingle-refin’d Loaf-fugar 3 let it diffolve, 
 
 and 
 
Receipts for Made Wines, &c. 275 
 
 and pour it off feveral Times, as it fettles to the Bottom i 
 do this a Night and a Day. When ’tis line, put it into 
 your Veffel, but don’t flop it down for a Week, nor bottle 
 if in fix Months ; then you may, if ’tis perfe&ly fine j if 
 not, draw it into another Veffel, and flop it up again. 
 
 Barley Wine. 
 
 Boil half a Pound of French Barley in 3 Waters, laving 
 3 Pints of the laft Water, and mix it with a Quart of 
 White-wine, half a Pint of Borage-water, as much Clary- 
 water, and a little red Rofe-water, the Juice of 5 or 6 
 Lemons, three quarters of a Pound of fine Sugar, the 
 thin yellow Rind of a Lemon ; brew all thefe quick to¬ 
 gether, run it through a Strainer, and bottle it up ; ’tis 
 pleafant in hot Weather, and very good in Fevers. 
 
 To clear Wine. 
 
 Take half a Pound of Hartfhorn, and diffolve it in 
 Cyder, if it be for Cyder, or Rhenifh-wine for any Li¬ 
 quor. This is enough for a Hogfhead . 
 
 To recover Wine that is turn'd fiharf 
 
 Rack off your Wine into another Veflel, and to 10 
 Gallons put the following Powder: Take Oyfter Shells, 
 fcrape and wafh off the brown dirty Outfide of the Shell, 
 then dry them in an Oven till they will powder; a Pound 
 of this Powder to every nine or ten Gallons of your 
 Wine; ftir it well together, and flop it up, and let it 
 Hand to fettle two or three Days, or till ’tis fine ; as fcon 
 as ’tis fine, bottle it off, and cork it well. 
 
 The Lisbon way of fining down Wine. 
 
 Take the Whites of ten Eggs and a fmall handful of 
 Salt; beat it together to a Froth, and mix it well with, 
 frmething more than a Quart of the Wine you want to 
 fine, then pour it into a Veilel of 20 Gallons, and in a 
 few Days it will be fine and clear ; if you have a fmaller 
 quantity of Wine to fine, ufe Salt and Eggs in proportion. 
 
 THE 
 
T H E 
 
 Complete Family-Piece. 
 
 CHAP. VI. 
 
 Containing good and ttfful Inftruftions for 
 Brewing fine , Jlrong , good , wholefome , 
 palatable Drinks, as Beers, Ales, &V. 
 imall Quantities, and at eafy Rates, for 
 the Ufe of all private Families. 
 
 ' | HO’ moll: People are fond of Home-brewed Beer, 
 they are difcouraged from attempting to brew, ei¬ 
 ther for want of Skill or Convenience; but thofe that can 
 fix a Copper, which will hold a Barrel (36 Gallons) and 
 have as much room as wall admit of the Handing of Vef- 
 fels to melh, cool, and work their Liquors, will greatly 
 find their Account in Brewing for their Families, which 
 they may do with little Difficulty, if they will but obferve 
 the following Diredions. 
 
 Malt is chofen by its fweet Smell, mellow Tafte, full 
 of Flower, round Body, and thin Skin. There are two 
 Sorts in general Ufe, the Pale, and the Brown; the for¬ 
 mer is naofl ufed in Gentlemen’s Houfes and private Fa¬ 
 mine? , the latter in publick Brew-houfes, as feeming to go 
 further, and makes the Liquor higher colour’d : Others 
 again mix one third Brown with two thirds Pale; but this 
 
 depends 
 
Infir uBiom for Brewing. 277 
 
 depends upon the liking of the Drinkers. A Perfon on 
 a Journey finds an Alteration in the Rehlh of Beer, in al- 
 moft every Town he comes at, which is chiefly occafioned 
 by the different Fewel with which the Malt is dried: 
 Smoak or Sulphur will afleft the Malt, and the Beer will 
 unavoidably take of it. The fweeteft Malt is that which 
 is dry’d with Coak or Cynders ; and as that is pradifed 
 about London , where they have Thames and New River 
 Water, what fhould hinder their having as good Malt Li¬ 
 quor there as in any part of England? 
 
 Hops, the moft wholefome pleafant Bitter and Preferva- 
 tive of Beer, are chofen by their bright green Colour, 
 fweet Smell, and Clamminefs, when rubb’d between your 
 Hands. 
 
 Water out of Rivers or Rivulets is the bell, except they 
 are increafed by the melting of Snow, or Land Water 
 from Clay or plowed Lands. Snow Water will take near 
 one fifth part more of Malt to make the Beer of its ufual 
 Goodnefs. If your Situation will not admit of River Wa¬ 
 ter, a Pond that has a good Bottom (not over muddy) and 
 is fed by a Spring, will do, for the Sun will foften and 
 rarify it. I have known very hard Water drawn from a 
 deep Well into a wide Cillero or Refervoir, where the 
 Air and Sun have reached it, and in two or three Days it 
 has been brewed with Succefs by a little Addition of Malt. 
 Ram Water comes next to River for brewing, provided 
 you lave it clean. In Ihortno Water that is foft and clear, 
 and will raife a Lather with Soap, can be dilliked fer 
 Brewing. 
 
 Brewing V:JJels, tho’ yours may not be in Shape fuch 
 as are in a regular Brew-houfc, yet (from their Ufe) I 
 mall call them by their proper Names, to be the eafier 
 underftood. The Copper we have agreed to hold 36 Gal¬ 
 lons, then your Melh Tun muft be (at leaf!) big enough to. 
 contain 6 Bulhels of Malt ( Winchejier Meafure) and the 
 Copper of Liquor, and room for melhing (ftirring) it; 
 your other Vefiels, (viz.) Underbade, Coolers, and 
 working Tuns, maybe rather fitted to the Conveniency 
 of the Room, than to a particular Size, for if one Veflel 
 be not fuificient to hold your Liquor, you may take a fe¬ 
 ll? t ' corn! 
 
278 The Complete Family-Piece. 
 
 cond (by way of Shift.) The Day before you intend to 
 brew, you fhould boil a Copper of Liquor, (Water being 
 an an improper Term in a Brew-houfe) and fcald all your 
 Veffels well; a little Malt Duft or Bran thrown into each, 
 will contribute towards fweetening and flopping them if 
 leaky ; but if they happen to have any ill Smell, or are 
 (what we call) Fox’d, the Receipts in Page 283, will di- 
 red you how to cure it. Your next Care muft be, 
 
 In Grinding your Malt, that the Mill be clean from 
 Duft, Cobwebs, &c. and fet fo as to crulh every Grain 
 without grinding it to Powder, for you had better have 
 fome fmall Grains flip through untouch’d, than have the 
 whole be ground too fmall, which will caufe it to cake to¬ 
 gether fo as you cannot get the Goodnefs out. 
 
 Mejbing or taking your Liquors. Having your Veffels in 
 order, and your Malt and Hops ready, you muft deter¬ 
 mine what Sorts of Liquor, and what Quantity, you are to 
 make; and as taking your Liquors is the moft critical 
 part of Brewing, I fhall take the more Pains to make you 
 underftand it. Whether you make two, three, or only 
 one Sort of Beer, you muft always mefh three times to 
 get out the Goodnefs of the Malt; but the Difference is 
 when you brew Strong Beer, or Ale, beftdes fmall Beer, 
 you take fuch a Quantity of your firft Wort, and hop it 
 according to the time you intend to keep it, and boil and 
 work it in a feparate Veffel. But when ycu make only 
 one Sort, the whole threeWorts muft be mixed together to 
 make them of an equal Strength. But to make it more 
 plain : Suppofe you take fix Bufhels of Malt, and two 
 Pounds of Hops, and would make of it one Barrel of 
 Strong, and two Barrels of Small Beer. Heat your firft 
 Copper of Liquor for Mefhing, and ftrew over it a double 
 Handful of Bran or Malt; by which you will fee when it 
 begins to boil, for it will break and curl, and then it is 
 fit to be let off into the Melh-Tun, where it muft remain 
 till the Steam is fpent, and you can fee your Face in it 
 before you put in your Malt; and then you begin to 
 mefh, ftirring it all the while you are putting in the 
 Malt: But keep out about half a Bufhel dry, which you 
 are to ftrew over the reft, when you have done ftirring it, 
 which will be as foon as you have well mixed it with the 
 Liquor, and prevented it from clodding. After the dry 
 
 Malt 
 
InflniBions for Brewing. 279 
 
 Malt is laid on, cover your Melh-Tun with the Malt- 
 Sacks or Cloths, to prevent lofing any Spirit of the Malt, 
 and let it fo remain for two Hours. Mean while have 
 another Copper of Liquor hot; and at two Hours end 
 begin to let off your firft Wort into the Under-back. Re¬ 
 ceive a Pail-full of the firft Running, and throw it again 
 upon the Malt. You will find that the Malt has fuck’d 
 up half of your firft Copper of Liquor, and therefore to 
 make up your Quantity of Wort for the Strong Beer, you 
 muft gradually lade out of the fecond Copper, and ftrew 
 Bowl after Bowl over the Malt, giving it time to foak 
 through, and keeping it running, by an eafy Stream, till 
 you perceive you have about forty Gallons ; which, in 
 boiling and working, will be reduced to thirty-fix. If 
 you throw into the Under-back (whilft you are letting off) 
 about half a Pound of Hops, it will preferve it from fox¬ 
 ing, or growing four or ropy. Your firft Wort being all 
 run off, you fallen the Tap of the Melh-Tun; and take 
 the Copper of hot Liquor for your fecond Melhing, ftir- 
 ring up the Malt as you did at firft, and then cover it 
 clofe for two Hours more. Mean while you fill your 
 Copper with the firft Wort, and boil it with the Re¬ 
 mainder of the two Pounds of Hops, (or what Quantity 
 you like) for an Hour and half, and then lade it off into 
 the Coolers. Contrive to receive the Hops in a Sieve, 
 Baflcet, or thin woollen Bag that is fweet and clean,• then 
 immediately fill your Copper with cold Liquor, renew 
 your Fire under it, and begin to let off your fecond Wort, 
 and throw a Handful of Hops into the Under-back, for 
 the fame Reafon as before : You will want to lade a few 
 Bowls-fuli of Liquor over the Malt to make up the Cop¬ 
 per full cf the fecond Wort; and when you have enough, 
 fallen the Tap, and melh a third time after the fame man¬ 
 ner, and cover it clofe for another two Hours : And then 
 charge your Copper with the fecond Wort, boiling it for 
 an Hour with the fame Hops. By this time you may 
 fhift your firft Wort out of the Coolers into a Working- 
 Tun, to make room for the fecond Wort to come into 
 the Coolers; and then your Copper being empty, you 
 may heat as much Liquor as will ferve you to lade over 
 the Malt, or (by this time) rather Grains, to make up 
 your third and laft Copper of Wort, which muft be boiled 
 with the fame Hops over again > and then your Coolers 
 
 difcharged 
 
280 The Complete Family-Piece. 
 
 di(charged of your fecond Wort, to make room for the 
 third ; and when they are both of a proper Ccolnefs, they 
 may be put together before you fet them a working, un- 
 lefs you have a mind to keep and work them feparate, 
 and call the fecond Wort Ale. From hence you mull 
 needs have an Idea of tne manner of taking your Liquors- 
 But before I leave this Head, I fhall add, that if you 
 have a mind to extra# almoft all the Goodnfeis of the Malt 
 in the firft Wort, by way of making October Beer, you 
 mud begin to let off foon after you have mefh’d, (by a 
 fmall Stream) and throw it upon the Malt again. Pail 
 after Pail, for an Hour, flirring it frequently in the mean 
 time,, and then let it all run off, and put it all over again, 
 and let off by a very fmall Stream. But when you have 
 your Quantity for Strong Beer, you proceed in your fe¬ 
 cond Mefhing in the fame manner as before. 
 
 During the Time of drifting your Liquors out of the 
 Copper, ’tis of confequence to take care to preferve it 
 from receiving Damage by burning: You fhould always 
 contrive to have the Fire low, or elfe to damp it at the- 
 time of emptying, and be very expeditious to put in frefh 
 Liquor. 
 
 Working your Liquors is next to be confidered,. after it 
 is brought to a proper Coolnefs ; but in this, Regard mull 
 be had to the Weather. Liquor naturally grows warm in 
 working, therefore in mild Weather it Ihould be cold be¬ 
 fore it be fet on, but a little warm in cold Weather. The 
 manner of doing it, is to put fome good fweet Yealt into a 
 Hand-bowl or Piggin, with a little warm Wort; then put 
 the Hand-bowl to fwim upon the Wort in the Working- 
 Tun, and in a little while it will work out, and leifurely 
 mixt with the Wort; and when you.lind the Yeall has 
 gotten hold of the Wort, you mud look after it frequently; 
 and if you perceive it begins to heat and ferment too fail, 
 lade fome of it out into another Tub; and when you find 
 it grown cold, you may put it back again ; or if you re- 
 ferved fome of the raw Wort, you may check it leifurely 
 by llirring it in with a Hand-bowl. The cooler you 
 work your Liquor the better, provided it does but work 
 well, for it will keep the longer. 
 
 But it you happen to check it too much, you may for¬ 
 ward its working, by filling a Gallon Stone-bottle with. 
 
 boiling 
 
InJiruBions for Brewing. 281 
 
 boiling Water ; cork it clofe, and put the Bottle into the 
 Working-Tun; an Ounce or two of powder’d Ginger 
 will have the fame EffedL There are Variety of Me¬ 
 thods in managing Liquors whilft they are working. In 
 the North they beat in the Yeaft of Strong Beer and Ale 
 once in two or three Hours, for two or three Days toge¬ 
 ther. This they reckon makes the Drink more heady, 
 but withal hardens it fo as to be drinkable in a few Days; 
 the laft Dav of beating it in, (ftirring the Yeaft and Beer 
 together) the Yeaft, as it rifes, will thicken, and then 
 they take oft' part of the Yeaft, and beat in the reft, which 
 they repeat as often a$ it rifes thick; and when it has 
 near done working, they tun it up fo as it may but juft 
 work out of the Barrel. Others again do not beat it in at 
 all, but let their ftrongeft Drink work about two Days, 
 or till they fee the Ferment is over, and then they take 
 off the Top-yeaft, and either, by a Tap. near the bottom, 
 let it oft' fine, or elfe lade it out gently, to leave the Sedi¬ 
 ment and Yeaft at the bottom. This way is proper for 
 Liquor that is to be drank foon ; but if it be to keep, it 
 will want the Sediment to feed on, and may probably 
 grow ftale, unlefs you make artificial Lees. This you 
 may make of a Quart of Brandy, and as much Flour of 
 Wheat or Beans as will make it into Dough. Put them 
 in Lumps into the Bung-hole, as foon as it has done 
 working; or elfe take a Pound of the Powder of Oyfter- 
 Ihels, or of fat Chalk, and mix it with a Pound of Treacle 
 or Honey, and put it in foon after it has done working. 
 
 It would add to the Goodnefs as well as fining your 
 Malt-liquor, if you took two Quarts of Wheat or Beans, 
 and made them very dry and crifp in an Oven or before 
 the Fire, and boiled them in your firft Copper of Wort. 
 They would ftrain off with your Hops, and might be put 
 with them into the fecond Copper. ’Tis moft defirable 
 to have Beer fine of itfelf, and which it feldom fails to 
 do in due time, if rightly brewed and worked : But as 
 Difappointments fometimes happen, ’twill be neceffary to 
 know what to do in fuch Cafes. 
 
 Ivory Shavings boiled in your Wort, or Hartfhorn 
 Shavings put into your Calk juft before yx>u bung it 
 down, will do much towards fining and keeping your 
 Liquor from growing ftale. 
 
 Stormy 
 
2&2 "The Complete Family-Piece. 
 
 Stormy Weather, but efpecially Thunder, will greatly 
 affeft your Beer, and often ferments it, tho’ brewed fix 
 Months before. Iron Hoops, or Iron laid upon the Vef- 
 fels, are fuppofed to have a preferving Influence from 
 Thunder. In fuch Weather you jfhould examine your 
 Cellar, and draw your Vent-pegs ; and where you per¬ 
 ceive it upon the Fret, draw out the Bung, and let it re¬ 
 main fome Days till you are fure it is quiet. ’Tis a Fault 
 to be too hafty in bunging up Liquor: It had better be a 
 Week too long out, than ftopt an Hour too foon. Were 
 it not for preferving the Colour of your Liquor, fome 
 Cherry-brandy thrown into the Bung-hole would flop it 
 from Fretting. 
 
 If your Strong Beer grows flat, you may quicken it by 
 drawing oft one Gallon out of every ten Gallons, and boil 
 it with as many Pounds of Honey as you boil Gallons j 
 and when it is cold, put it to the reft, and flop it clofe. 
 
 A Spoonful of the Juice of the Herb Horehound ftrained 
 to a Pitcher of Stale Beer, and cover it clofe for 2 Flours, 
 will make it drink like new. 
 
 Or if you would bottle Beer that is ftale and flat, you 
 fhould contrive to do it at a time when you have Liquor 
 working in your Tun, and leave room in every Bottle to 
 hold the Quantity of a Coffee-Cup, and fill them up with 
 new Drink out of the Tun, and cork them, and in three 
 Days it will be very brilk, and drink pleafant; but you 
 mqft not propofe to keep it long, for it will burft the 
 Bottles. 
 
 IJlnglafs is the moft common Thing made ufe of in 
 fining all Sorts of Liquors; they firft beat it well with a 
 Hammer or Mallet, and lay it in a Pail, and then draw 
 off about two Gallons of the Liquor to be fined upon it, 
 and let it foak two or three Days; and when it is foft 
 enough to-mix with the Liquor, they take a Whifk, and 
 ftir it about till it is all of a Ferment and white Froth ; 
 and they frequently add the Whites and Shells of a Dozen 
 Eggs, which they beat in with it, and put all together 
 into the Calk : Then with a clean Mopftick, or fome 
 fuch thing, ftir the whole together ; and then lay a Cloth 
 or Piece of Paper over the Bung-hole, till the Ferment is 
 over, and then bung it up dole, and in a few Days it 
 will fall fine. 
 
InJlruBiom for Brewing. 283 
 
 But if you want to fine only a fmall Quantity of Li¬ 
 quor, take half an Ounce of unflack’d Lime, and put it 
 into a Pint of Water, and ftir them well together, and let 
 it ftand three or four Hours, or till the Lime fettle to the 
 bottom ; then pour off the Water clear, and throw away 
 the Sediment ; then take half an Ounce of Ifinglafs cut 
 fmall, and boil it in the Lime-water till it diffolves ; then 
 let it cool, and pour it into your Veffel, iffc. 
 
 Of cleaning and fweetening Cask and Brewing Veffels. 
 
 If a Cafk, after the Beer is drank out, be well ftopt to 
 keep out Air, and the Lees remaining in it till you want 
 to ufe it again, you will need only to fcald it well, and 
 take care of the Hoops before you fill it j but if Air gets 
 into an empty Cafk that is not clean, it will contraft a 
 Smell, and fpoil the next Liquor that it contains, in fpight 
 of Scalding. A Handful of bruifed Pepper boil’d in the 
 Water you fcald with, will take out a little mufty Smell ; 
 But the fureft Way is to take out the Head of the Cafk, 
 and let the Cooper fbave and burn it a little, and then 
 fcald it for Ufe ; but if you cannot conveniently have a 
 Cooper to the Cafk, get fome Stone Lime, and put about 
 three Pounds into a Barrel, (and proportionally to bigger 
 or Idler Veffels) and put to it about fix Gallons of cold 
 Water, and bung it up and fhake it about for fome time, 
 and afterwards fcald it well; or, for want of Lime, take 
 a Linnen Rag, and dip it in melted Brimftone, and fallen 
 one End to the Bung, and light the other, and let it hang 
 in the Cafk. You muft give it a little Air, elfe it will 
 not burn ; but keep in as much of the Sulphur as you can. 
 Scald it afterwards, and you will find no ill Smell. 
 
 If you have new Calks, before you fill them, dig Places 
 in the Earth, and lay them half their Depth, with their 
 Bung-holes downward, for a Week ; and after well fcald- 
 ing them, you may venture to fill them. 
 
 If your Brewing-Veffels are tinged with any ill Smell, 
 take unflack’d Lime and Water, and with an old Broom 
 fcrub the Veffels whilfl the Water is hiffing with the Lime ; 
 and afterwards take all this Lime and Water away, and 
 put frefh Water into the Veffels, and throw fome Bay or 
 Common Salt into each, and let it ftand a Day or two ; and 
 when you come to brew, fcald your Veffels, throw into 
 
 them 
 
284 The Complete Family-Piece. 
 
 them a little Malt-Duft or Bran; this will finilh their 
 Sweetening, and Hop them from Leeking. 
 
 But fince you fee there is fo much Trouble in getting 
 Veffels fweet after they have been neglefted, you will be 
 induced to endeavour to keep them in order; which you 
 may do by making all thorough clean after Brewing, and 
 ence a Month to fill your Veffels with fair Water, and 
 let it oft again in two or three Days. Cleanlinefs greatly 
 contributes to your Liquors taking well; for tho’ I admit, 
 that in Working it will purge itfelf much, yet the Relifh 
 of a faulty Veffel will ftill be retain’d. 
 
 ^ Avoid as much as poftible Brewing in hot Weather ; 
 but if you are neceffitated to brew, make no more than 
 for prefent drinking, for it will not keep. 
 
 1 he Seafon for brewing Keeping-beer, is certainly belt 
 before Cbrijimas, for then your Malt is in Perfection, not 
 having had Time to contract either a mufty Smell, Duft, 
 or Weebles, (an InfeCt that eats out the Heart of the Malt) 
 and the Waters are hardly mixed with Snow Broth, which 
 1 have before obferved, is not proper for Brewing ; and 
 then four Pounds of Hops will do as much good as five 
 Pounds in the Spring of the Year; for you mull increafe 
 in the Quantity of Hops as you draw towards Summer. 
 But, in fhort, chufe moderate Weather as much as you 
 can for Brewing ; and if you have a kindly Cellar befi’des 
 to keep your Liquor in, that will not be much affeCted 
 by Extremity of Cold or Heat, you may reafonably ex- 
 peCt great Satisfaction in brewing your own Liquor. 
 
 To brew Strong Beer. 
 
 To a Barrel of Beer take two Bufhels of Malt, and 
 half a Bufhel of Wheat juft crack’d in the Mill, and fome 
 of the Flour lifted out of it; when your Water is fcalding- 
 hot, put it in your Melhing-Fat; there let it ftand till 
 you can fee your Face in it; then put your Malt upon it; 
 then put your Wheat upon that, and do not flir it; let it 
 ftand two Hours and a half ; then let it run into a Tub 
 that has two Pounds of Hops in it, and a Handful of 
 Rofeinary Flowers ; and when it is all run, put it into 
 your Copper, and boil it two Hours ; then ftrain it off, 
 fetting it a cooling very thin, and fet it a working very 
 cool» clear it very well before you put it a working ; put 
 
 a little ’ 
 
hytrumons for Brewing. 285 
 
 a little Yeaft to it; when the Yeaft begins to fall, put it 
 into your Veftel; and when it has done working in the 
 Veflei, put in a Pint of whole Wheat and 6 Eggs; then 
 Hop it up : Let it Hand a Year, and then bottle it. Then 
 mefh again : Stir the Malt very well in, and let it Hand 
 two Hours, and let that run, and me/h again, and ftir it 
 as before ; be fure you cover your Mefhing-Fat very well; 
 mix the firft and fecond Running together, and it will 
 make good Houlhold Beer. 
 
 PART 
 
w , •) ' - r . ,:T* 
 
 -''•I ! if • . 
 
 . : i 
 
 »' ty £l'~ ' iCf ‘ ■■■'- - t *** >; 
 
 : , , : i; • , «. & f * • it’ j >•••: 
 
 t , 
 
 
 ■f , • 
 
 
 
 
 
 
 
 
 ik Ni” 
 
 
 
 
 ■V 1 • 
 
 V 
 
 
 
 
 
 
 
 
 
 
 
 , 
 
 
 
 ) 
 
 
 
 L. •. 
 
 
 
[ 2g 7 
 
 PART II. 
 
 THE 
 
 Country GENTLEMAN’S 
 
 BEST GUIDE. 
 
 CHAP. I. 
 
 Containing Injiruftions to be obferved in Hunt¬ 
 ing, Setting, Shooting ; with an 
 Account of the feveral Kinds of Dogs necejfary 
 for thofe Diverfions, ^Receipts for the 
 Cure of all common Diftempers to which they 
 are liable ; as alfo Receipts for the cleaning 
 and preferving of Boots, Fire-Arms, &c. 
 
 Of bunting the Hart or Stag. 
 
 O R the Hunting the Hart or Stag , I fhall 
 not defcend to every Particular, becaufe ’tis 
 an Exercife that requires both your Wit, 
 Patience, and Policy, with relation to the 
 Variations of the Ground, Situations, Woods, 
 Rivers, and a hundred more Accidents that 
 nay happen ; this Chace feldom or never being after one 
 ’-nd the fame Manner, but differing according to the Wea¬ 
 ther, 
 
288 The G.mMmn' s-ljifl: Guide. 
 
 ther, the ConditioiroFrtie Dogs, and the Strength of the 
 Hart, with many other Considerations that require youi 
 utmoll Skill j and without which you may chance to lofe 
 the Hart by Default, which is a great Dilgrace. The 
 Huntfman Ihould therefore be wife and bold, good at both 
 Fore and After-Game ; neither ought he to be difeouraged 
 at every little Inconveniency : For being put oft' from his 
 Chace through any Accident of violent Storm, the Night’s 
 Approach, or the like, he ought to take notice of the laft 
 View or Slot, and go to it again the next Morning with 
 the Draught or Blood-hounds, and not fear Succefs ; for 
 ’tis the Nature of the Hart, when he is clofe purfued, and 
 almoll fpent, to make forth on Head, and to defeend at 
 the frit Soil, to cool and refrelh himfelf; where he will 
 continue (if not purfued) till his Limbs become Hiff, and 
 almoft difabled from running, and therefore betakes him¬ 
 felf to the next Shelter he meets with, and confequently 
 becomes an ealy Chace the next Morning, if the Huntf¬ 
 man is careful to undertake his Bufinels. I Ihall only 
 give you a few general Directions relating to the Blood¬ 
 hound, the Sealon for hunting the Hart or Stag, a De- 
 feription of him, i3c. And firll of the Blood-bound. 
 
 The Blood-hounds (which are the Dogs adapted by Na¬ 
 ture for this Sort of Hunting) are of all Colours; but for 
 the moll part of a black Brown, and reddilh in feveral 
 Places, efpecially on their Breafts and Cheeks. They 
 have long and thin Ears, and differ from other Dogs in 
 their Cry and Barking. They will never forfake their 
 Game when once they are in purfuit of it, till they have 
 kill’d it, or tired it ; nor will they change it for any other 
 frelh Game that they Ihould meet with. Thefe Hounds 
 have that Property, that if it Ihould happen that the Hart, 
 by any Accident, Ihould be wounded or dead, they will 
 find him out by the Sprinkling of the Blood here and 
 there upon the Ground. 
 
 The bell Seafon for hunting the Hart or Stag is from a 
 little after Midfuminer-Day to Holy-rood Day. 
 
 This Creature, of all other Deer, hath the moll Inge¬ 
 nuity, and yet is the moll fearful j and by his Windings, 
 Turnings, and Subtilties, often puts a Foil upon the Dogs; 
 for in his Chace (which often proves long) neither Hedge, 
 Ditch, nor River doth ftayhim. 
 
 There 
 
Of hunting the E&tftfcflr Stag.’ 289 
 
 There are feveral Sorts of Harts or Stags, viz. the 
 Brown, Red, and Fallow j and of every one of thefe 
 Coats there proceeds two Sorts of Harts j the one great, 
 and the other fmall. 
 
 Of brown Harts, fome are great, long, and hairy, 
 bearing a high Head of a reddilh Colour, which is fair 
 and well beamed. This Sort will hold a good Chace, 
 being fwifter of Foot, and longer of Breath than thofe 
 of a lhorter Stature, which are well fet, are fatter, and 
 edeemed better Venifon, chufing young Springs and Cop¬ 
 pices, rather than Woods. They are very fubtle, efpecially 
 when in their Greafe, Nature teaching them to be then 
 more cautious, as being fenfible they cannot hold out a 
 long Chace. 
 
 Ihofe that are of a lively red Fallow have a black 
 Lift down the Ridge of their Backs, their Legs of the 
 fame Colour, are ftrong, and have fair and high Heads, 
 which are well furniihed and beamed. 
 
 The Fallow Hart or Stag doth bear his Head high, is 
 of a whitifti Colour, has fmall Beams, with long, ftender, 
 and ill-grown Anthers, and hath neither Courage nor 
 Force. 
 
 The Harts or Stags of a lively Red are commonly 
 young ones, and they generally Hand long, maintaining a 
 long Chace. 
 
 When you intend to find out the Harbour or Layer of 
 a Hart, you mult rife early in the Morning, and be fure 
 not to go with the Wind, for the Hart is very quick of 
 Scent, and will make away upon the lead Fault. You 
 muft be provided with a Blood-bound, which muft be led 
 in a Liam ; and for the quickening his Scent, ’tis proper 
 to rub his Node with Vinegar. 
 
 In Harbouring the Hart, the Huntfman or Harbinger 
 mud, when he perceives ’tis Time to beat, put his Hound 
 before him, and beat the Outfide of the Springs or 
 Thickets ; and if he finds the Slot of a Hart or Deer, 
 let him fee if the Slot be frefti or not; and he may alfo 
 know by the Drawing of his Hound, (although fome- 
 ftmes one may be deceived by him, when the Mid or 
 Dew be great, which taketh oft' the Scent : But if the 
 Hound dick well upon the Scent, then let him hold him 
 hort for fear left he lapijl, that is open) for in the Morn- 
 ■ng a Hound will draw better when he is heldihort, than 
 
 O if 
 
290 ¥he Geitflemans Bell: Guide. ' 
 
 if he were let at the Length of the Liam ; and let him 
 draw till he comes to the Covert where he is, and if pof- 
 fible harbour him, marking all the Signs, as the Slot, En¬ 
 tries, and the like, to know what Manner of Deer he is. 
 
 Then let him plalh or bruife down fome fmall Twigs, 
 fome above, and fome below ; and whilft his Hound is 
 hot in the Purfuit, let him beat the Outfides, and mark 
 his Ringwalks twice or thrice about the Wood ; one 
 while by the great and open ways, that he may heip 
 himfelf by his Eye ; another while through the Covert,: 
 for fear left the Hound Ihould over-ihoot him ; for he i 
 will have better Scent in the Covert than in the Highway. I 
 And if he finds that the Deer be not gone out of the Ring-1 
 walk, or that he hath drawn amifs, then let him go to 
 his Marks which he hath plafhed or bruifed, and draw 
 Counter until he may take up the Fewmet, as well made 
 in the Evening Relief, as in the Morning; and let the 
 Place where he hath fed be marked. 
 
 If the Huntfman find out two or three Places where he 
 hath entred, and as many where he hath come out; in 
 this Cafe the frelheft Entry mull; be taken Notice of, for 
 a Hart does often-times go in and out of his Harbour in 
 *he Night, efpecially if he be an old crafty Deer; and 
 wiH ufe great Subtilties, beating one Place to and fro 
 divers Times. In this Cafe the Huntfman muft take his 
 Compafs and Ringwalk the greater about the Covert, 
 thereby to encompafs all his Entries and Goings-out, 
 and fuffer his Hound to draw almoft to 'the Hart's Lyre 
 cr Harbour; and being near it, then draw with more 
 Care, checking your Hound, left he fpends when he comes 
 fo near as to have him in the Wind; and having dif- 1 
 covered that you ought to draw him, retire fome Diftance | 
 back ; and if you perceive him not difturbed, make your 
 iecond Round a little nearer, which will fecure him in 
 his Harbour ; fo having broken a Bough, or plalhed fome 
 Twigs, as aforefaid, for your Dire&ions, leave him till 
 next Morning, when you intend your Chace. 
 
 When his Harbour or Refting-Place is found, and that 
 you have lodg’d him, all Things ought to be prepared 
 for the Hunting him the next Morning. He retires al¬ 
 ways to one and the fame Place, unlcfs he be greatly di¬ 
 fturbed in the mean time. 
 
Of hunting the Hart or Stag. 291 
 
 The Horfemen, Huntfmen, and Hounds being all ready 
 prepared in the Field by Day-break, having their Har¬ 
 binger, Blood-hound or Draught-hound in Readinefs, they 
 begin the Chace. 
 
 In the unharbouring and chacing the Hart or Stag, the 
 Huntfmen muft difperfe themfelves about the Sides of the 
 Wood, to efpy if it be a Deer j and when he breaks Co¬ 
 vert, to give Notice thereof to the Company by blowing 
 a Racheat; and if the Hounds fhould purfue fome rafcally 
 Deer, you mult ltop them by Words of Correction, or 
 the like. Your Hounds lhould not all be uncoupled until 
 the Hart is unharbour’d, and then calt off the Itaunch 
 Hounds firlt ; which having undertaken the Chace, caff 
 off the relt. The Hounds being in Full-cry, the Huntf- 
 man fhould fecond and encourage them with Voice and 
 Horn, to the end the whole Field may know where the 
 Game goeth. 
 
 As foon as you can get fight of the Deer, you mult 
 obferve if it be the fame that was unharboured ; for if it 
 be a frelh one, you mult rate the Hounds back, and bring 
 them to the Default. The Huntfman ought all along to 
 fecond and encourage the Hounds, and to keep them to 
 hunt clofe, aifilting them at every Default, when they have 
 either Jolt the Slot, or follow not the right. You mult 
 alfo be very careful to watch his Windings and Doub¬ 
 lings ; for when he finds himfelf clofely purfued, he will 
 ufe many Shifts and Endeavours to preferve himfelf; and 
 being put to his lalt Extremity, it is almolt incredible to 
 believe what flrange Contrivances he will ufe to fhun the 
 Fury of his purfuing Enemies; for fometimes he will hide 
 himfelf clofe to the Earth, permitting the Dogs to come 
 up to him, whilft in the mean time he puts his Feet dole 
 under his Belly, and draws his Breath clofe by the frefh 
 Earth; Nature having taught him to know, that the 
 Scent of his Feet and his Breath are the chief Difcoverers 
 of his Doublings and Changes. Sometimes when he is 
 clofe hunted, he will run from Covert to Covert, to find 
 out fome others, to put himfelf in their Company. If he 
 finds himfelf not fafe, he will diredly return by his firlt 
 Path to break his firlt Traces, and then break out into 
 fome Highway. Sometimes he will take the Water, co¬ 
 vering himfelf all under it, excepting his Nofe ; fome¬ 
 times fwim down the Stream, and fometimes crofs the 
 
 O z River. 
 
292 The Gentleman's Beft Guide. 
 
 River. When he is quite fpent, one of the laft Succours 
 is to take the Water ; and when he once defcends, he 
 fwims with the Stream, in order to leave no Scent behind 
 him. In this Cafe the Huntfman mult have an Eye to 
 the Blemilb.es where he firft took Soil; for ’tis eafy to dis¬ 
 cover by the breaking the Water, Grafs, and Weeds, 
 which way he makes head. Sometimes he will not only 
 defcend, but continue in the Water, hiding himfelf all 
 except the Tip of his Nofe, and perhaps at fuch a Place 
 where you are not willing to hazard your Dogs. In fuch 
 a Cafe, you mull: endeavour to throw a Rope, over his 
 Korns to noofe him; but you mull be very careful of 
 yourfelf in the Attempt. Nor is there lefs Skill required 
 at the lail, when he is fpent, and the Dogs are at Bay on 
 Land, for then he endangers both Horfe and Man ; there¬ 
 fore go wifely to work, for the chief Glory in a Viftory 
 is to efcape without Lofs or Hurt. 
 
 He that gives the fatal Blow, ought to found a Racheat, 
 to affemble together the reft of the Company, as alfo the 
 Dogs. When the Huntfmen come in to .the Death of 
 the Hart , they lliould cry, Ware Haunch , that the Hounds 
 , may not break in to the Deer; which being fecured, the 
 next Bufmefs is to cut his Throat, and to reward the 
 young Hounds with the Blood, and to make them in love 
 with a Deer, and learn them to keep at the Throat. 
 Then found the Mort or Marts. 
 
 Of Buck limiting. 
 
 The great Skill in hunting the Buck, is to keep the 
 Hounds from hunting Counter or Change, in regard of 
 the Number of hallow Deer, which are ufually in the 
 lame Ground ; nor is there required that Skill in lodging 
 a Buck, as there is in Irarbouring a Stag; neither need 
 you draw fo much after a Buck ; but you may judge by 
 the View, and obferve what Grove or Coppice he enters; 
 for he will not wander up and down as the Hart, nor 
 change his Layer fo often, neither ufe fo many Crolfings, 
 Doublings, Shifts, and Devices; nor doth he flee fo far 
 before the Hounds, and avoideth the Highways and open 
 
 Plains 
 
Of hunting the Buck. 293 
 
 Plains as much as he can ; he is not fo crafty and Hrong 
 to beat a River, or to flay fo long at Soil j neither are 
 they fo free to take great Rivers ; but being clofe hunted, 
 they flee into fuch ftrong Coverts as they are accuflcmed 
 unto ,* and it hath been obferved, that fome Bucks that 
 have leaped over a Park Pale, after a Ring or two, have 
 return’d again of themfelves, chufing rather to die where 
 they are acquainted, than in a llrange Place. 
 
 The fame Dogs are ufed in Buck- hunting, as tlicfe 
 which hunt the Hart or Stag. 
 
 In Forefts and Chaces, as they lie at Layer, fo they 
 are hunted. 
 
 The Sport is not fo good in Parks where they are in- 
 clofed, by reafon of the greater Change and Foil, unlefs 
 they break out, and run the Country, which they feldom 
 do. Deer that lie out, though near the Park, generally 
 make better Chaces than Foreft Deer. 
 
 As to the Manner of hunting them, the Company ufu - 
 ally goes out very early, for the Benefit of the Morning j 
 fometimes they have a Deer ready lodged ; if not, the 
 Coverts are drawn until one is rouzed; or fometimes a 
 Deer is pitched upon, and forced from the Herd in the 
 Park then more Hounds are laid on to run the Chaco ; 
 if you come to be at Fault, the old Haunch Hounds only 
 are to be rely’d on until you recover him again ,* if he be 
 funk, and the Hounds thrufl: him up, ’tis call’d an hn~ 
 prime, and the Company all found a Racbeat. When he 
 is run down, every one drives to get in, to prevent Jus 
 being torn with the Hounds. Fallow Deer feldom or 
 never Hand at Bay. He that firA gets in cries j 'Boo-up, 
 to give Notice that he is down, and blows a DeathT 
 When the Company are all come in, they paunch him, 
 and reward the Hounds ; and generally the chief Perfon 
 amongfl them Takes Say; that is, cuts his Belly open to 
 fee how fat it is. This done, every one hath a Chop at 
 his Neck; and the Head being cut off, is fhewed to the 
 Hounds, to encourage them to run only at the Male Deer^ 
 which they fee by the Horns; and alfo to teach them to 
 bite at the Head. Then the Company all Handing in a 
 Ring, one blows a Angle Death ; which done, all blow 
 a double Racbeat, and fo conclude the Chacc with a gene¬ 
 ral Hollow of Hoo-up. 
 
 O 3 Of 
 
294 c Fk e Gentleman's Beft Guide. 
 Of Hunting the Fox. 
 
 Fcx Hunting is in no fmall Efteem among the Gentle¬ 
 men of this Kingdom ; and of late Years the Knowledge 
 of this Diverlion is arrived to a greater Perfedlion than 
 .ever, being now become a very healthful Recreation to 
 fuch as delight therein, as well as beneficial to the com¬ 
 mon People. 
 
 The Hounds or Beagles generally made ufe of for hunt¬ 
 ing the Fox, are fuch as have good Mettle, are ftout and 
 well-quarter’d. But they Ihould differ according to the 
 Country where they are hunted ; for thofe proper for the 
 open Champain Countries, are the Northern Hounds,, 
 which are fleet of Foot, and being thin-fleinn’d, are not 
 fo proper for thick Coverts and bulhy Enclofures, as the 
 Southern Hounds, which are thick-lkinn’d and flow-footed, 
 are not fo good for long Chaces, which the Champain 
 Countries afford. Alfo the Northern Hound, and the 
 Southern Beagle, make a good Strain for this Sport. 
 
 The Months of November, December, January, Febru¬ 
 ary, and March, are reckoned the bell; Seafon for hunting 
 the Fox; for before it is difadvantageous to the Scent, and 
 the two firft Months are the bell, the Leaves then being 
 rotten upon the Ground, which before hinder the Scent ; 
 alfo the Hounds are bell feen to hunt, and the Earthings 
 are fooner difeover’d. In cold Weather the Hounds hunt 
 bell, the Fox then having the llrongelt Scent; but it 
 fooner dieth than in a hotter Seafon. But frolly and 
 l'nowy Weather are altogether unfit. 
 
 As to the Nature of a Fox, he is a Beall of great Sub- 
 tilty, as well in his Preying and Places of Sandluary, as 
 in his Chace. In many Refpedls he is of the Nature of 
 the Wolf. When a Bitch Fox is bragged, and with 
 Cub, Ihe is hardly to be taken ; for then Ihe lieth near 
 the Earth, and upon hearing the leall Noife, Ihe betakes 
 herfelf to her Place of Sandluary. When a Bitch-Fox 
 goeth a Clicketing, that is, feeking for a Dog-Fox, Ihe 
 crieth with a hollow Voice, not much unlike the howl¬ 
 ing of a mad Dog. His ufual Food is Poultry, Ra- 
 bets. Lambs, and the like, being a great Enemy to War¬ 
 dens and Hen-houfes. 
 
 The 
 
Of hunting the Fox. 295 
 
 The Method now obferved in hunting a Fox, is as fol¬ 
 lows : Having found a Fox' s Earth, caufe all his Holes 
 you can find to be ftopt (except the main Hole or Eye that 
 is moft beaten, which flop not until about Day-break, for 
 fear of Hopping him in) about Midnight, before you de- 
 fign to hunt the next Morning, in order to prevent his 
 Earthing; which being done, let the Huntfman have all 
 the Dogs in Couples; and being come to the Wood you 
 defign to try, firft throw off your fure Finders or / launch 
 Hounds, being fuch as will undertake no other Scent than 
 that of the Fox ; and when one or more of them opens, 
 ’tis a fure Sign they are upon the Scent; that is, where 
 the Fox hath paffed that Night, and it is called a Drag 
 or Trail. If you find the relf of the Hounds to improve 
 upon it, and that the Cry increafes, ’tis moft probable they 
 are right; and as the Drag or Trail mends, call oft' more 
 Dogs that you can confide in. But if the Scent fails, then 
 ’tis fuppofed they run it counter ; and in fuch a Cafe they 
 muft be taken off, and try them the other Way. 
 
 Upon the Hounds improving the Scent, whether the 
 one Way or the other, the Huntfman ought to throw in 
 two or three Couple more of his JlauncheJi Hounds, until 
 they make it out to the Place where the Fox is, which is 
 called Kennelled ; which is foon difcover’d by the Hunfters 
 from the Increafe of their Cry; then watch the belt Op¬ 
 portunity to throw off the reft of the coupled Dogs. 
 
 When the Fox finds himfelf fo hotly purfued, that he 
 cannot fecure himfelf in thcfe Coverts and Places he is 
 acquainted with, and when one great Slight faileth him, 
 which is to hunt the Hounds juft as they do him, where¬ 
 by they are many times at a Lofs or great Fault, (which 
 ia chiefly prevented by their quartering of the Hounds) 
 then he is unwillingly forced to forfake them, and truft 
 wholly to his Feet, leading them from Wood to Wood, a 
 Ring of four, fix or ten Miles, and fometimes endways 
 about twenty Miles, trying all the Earths he knows for a 
 Sanfluary. 
 
 The Huntfmen on foot muft crofs from Wood to Wood, 
 to be as much as poflible in the way to encourage the Find¬ 
 ers or Jlauncb Hounds that begin to run lag. 
 
 When the Fox gets to an Earth, and enters it, they cry 
 Hoo-up, as at the Death, fuppofing the Chace ended; and 
 blow a Horn to call in the Company. 
 
 O 4 
 
 The 
 
296 The Gentleman's Beft Guide. 
 
 The Fox being now earthed, the next Bufinels is to get 
 Shovels, Spades, Mattocks, Pickaxes, &c. to dig him 
 out, if they think the Earth not too deep; and for the 
 Eafe of themfelves, the Huntfman muft be provided with 
 one or two good Terriers , to put into the Earth after him, 
 to lay him up; that is, to fix him into an Angle, (which 
 may be fooner done, according to the Opinion of fome, 
 by putting a Collar of Bells round the Terriei’s Neck) for 
 the Earth oft-times confifts of divers Angles. The Ufe of 
 this Terrier is to know where the Fox lieth; for as foon 
 as he finds him, he continues baying or barking; fo that 
 which Way the Noife is heard, that Way you muft dig 
 for him : And if he is dug up, he is fometimes thrown 
 amongft the Hounds to blood and encourage them; and 
 it will make them lie at an Earth, when they come to a 
 ilrange Wood, and to an unknown Earth; and fometimes 
 he is referved alive, and hunted another Day, which is 
 called a Bag-Fox. If the Earth proves fo deep and rocky 
 that there is no Poflibility of digging him out, it is ufual 
 to fet Steel Traps at the Mouth of the Earth, or elfe a 
 Elay is pitched round it; and fo watch to take him at his 
 going offj which will be the Night following, and often¬ 
 times fooner; for his Heat and the Coolnefs of the Earth 
 will not fuffer him to ftay in long : So that when he ap- 
 prehends all Things quiet above, he fteals out. 
 
 When the Fox is killed, hollow in all the Pack to bay 
 him, but do not reward them therewith, as being not be¬ 
 neficial for them. 
 
 As concerning Terriers, fome will have it that they are 
 of a peculiar Species by themfelves; but however that be, 
 it is certain that Terriers bred out of a Beagle and a Mun- 
 gril Maftifb generally prove good ; and indeed any fmall 
 taick-lkinn’d Dog that hath Courage, and that will run 
 into Holes, and lie baying at the Fox, is fit for the Pur- 
 pofe; which this Sort will do, having Courage and a 
 thick Skin, as participating of the Cur, and mouthed 
 from the Beagle. 
 
 1 he Seafon for entring thefe Terriers is at ten or twelve 
 Months old; for if you do not enter them within the 
 Year, you will hardly bring them to take Earth ; neither 
 muft they be baffled or over-mafter’d at firft entring, for 
 then they will hardly return to it any more: Therefore 
 be careful not to enter them upon old Foxes or Badgers, 
 
 but 
 
Of hunting the Badger. 297 
 
 but take fuch a Time when they have their Young, and 
 are gone abroad to feek Prey. You muft aifo encourage 
 them by putting in an old Haunch Terrier to lead the way, 
 that if an old Fox fhould happen to be there, he might be 
 worried by him for their Encouragement. When Foxes 
 have young Cubs, take an old Terrier , and put them into 
 their Earth ; and when they begin to bay, (which is cal¬ 
 led yearning) hold the young Terrier at the Mouth of the 
 Earth, to the end they may hear the old one yearn ; Or 
 if you take any young Cub with young Terriers, let them 
 kill it, and take their Pleafure thereon. 
 
 Of hunting the Badger. 
 
 Although all Hounds will eagerly purfue and hunt both 
 the Fox and Badger, yet there is none of them will feed 
 on their Flelh. The moft proper Dogs for this Chace are 
 the Terriers , already fpoken of in Fox-Hunting. 
 
 There are two Sorts of Badgers, viz. the Dog-Badger, 
 as refembling the Dog in his Feet; and a Hog-Badger, as 
 refembling a Hog in his cloven Hoofs: Thele latter differ 
 from the former, being whiter and bigger, and have their 
 Heads and Snouts thicker ; and do alfo differ in their Food, 
 the one eating Flefh and Carrion like a Dog, and the 
 other Roots and Fruits like a Hog : And the Hog-Badgers , 
 where they have their Earths, ufe to call their Fiants or 
 Dang in a fmall Hole, and cover it; whereas the Dog- 
 Badgers make their Dung at a great Dillance from their 
 Burrows, which are deep, with Variety of Chambers, 
 Holes, and Angles. The Hog-Badger being fat and lazy, 
 earths in open, eafy, and light Grounds ; wdiereas the 
 other Sort frequents Thickets, Rocks, and mountainous 
 Places, making their Retreats deeper and narrower. They 
 are naturally very fleepy, and feldom ftir out but in the 
 Night-time to feek Prey. Hog-flefh is his delightful 
 Food, infomuch that if you take a Fiece of Pork, and 
 draw it over his Burrow, he wall foon make his Approach 
 out. They are naturally very chilly and cold, and when 
 it faoweth they will not go forth. The Labour and Inge¬ 
 nuity of' making their JSurro-cs is worth obferving. When 
 ... O 5 they. 
 
298 tfhe Gentlemaris Beft Guide. 
 
 they earth, after they have entred a good Depth, for the 
 clearing the Earth out, one lieth upon his Back, and 
 another layeth Earth on his Belly, and afterwards taking 
 his hinder Feet in his Mouth, draweth him out of his 
 Burrow ; and having unladen himfelf of the Earth, goeth 
 to the fame Work, till their Chambers or Places of Re¬ 
 treat are finilh’d; the next thing is, they proceed to the 
 Furnifhing their Houfes 5 that is, they bring in Straw, 
 Lfcaves, Mofs, and the like, for their Couch or Lodging. 
 Some Burrows have feven or eight diflindt Chambers. 
 
 A Badger is known by feveral Names, as a Gray, a 
 Brock, a Borefou or Banfon ; the young ones are called 
 Pigs; the Male is called the Boar, and the Female the 
 Sow. 
 
 In hunting the Badger, you mud feek the Earths and 
 Burrows where he lieth, and in a clear Moon-lhine 
 Night go and Hop all the Burrows, except one or two, 
 and therein place fome Sacks faflen’d with Drdwing- 
 Strings, which will fhut him in as foon as he ftraineth 
 the Bag. Some ufe no more than to fet a Hoop in the 
 Mouth of the Sack, and fo put it into the Hole ; and as 
 foon as the Badger is in the Sack, and ftraineth it, the 
 Sack flippeth off the Hoop, and follows him into the 
 Earth, fo he lieth tumbling therein till he is taken. 
 Thefe Bags or Sacks being thus fet, call off the Hounds, 
 beating about all the Woods, Coppices, Hedges, and 
 Tufts round about, for the Compafs of a Mile or two ; 
 and what Badgers are Abroad, being alarm’d by the 
 Hounds, will foon betake themfelves to their Burrows. 
 He that is placed to watch the Sacks, mult obferve to 
 ftand clofe, and upon a clear Wind, otherwife he will be 
 difcovered by the Badger, and then he will immediately 
 fly into his Burrow fome other Way. But if the Hounds 
 can encounter him before he can reach his Santtuary, he 
 will then Hand at Bay like a Boar, and make good Sport, 
 grievouily biting and clawing the Dogs; for their Manner 
 of Fighting is on their Backs, ufmg both Teeth and Nails, 
 and by blowing up their Skins, defend themfelves again# 
 all Bites of the Dogs and Blows of Men, except on their 
 Nofes. To .preferve your Dogs from Harm, ’tis good to 
 puHproad Collars about their Necks made of Grays Skin. 
 When the Badger perceiveth the Terriers begin to yearn 
 him in his Burrow, he will flop the Hole betwixt him 
 
Oj hunting the Hare. 299 
 
 and the Terriers ; and if they dill continue Baying, he 
 will remove his Couch into another Chamber or Part of 
 the Burrow; and fo from one to another, until they can 
 go no farther. 
 
 If you defign to dig the Badger out of his Burrow, you 
 mud be provided with thofe Tools already mentioned for 
 digging out the Fox ; befides which, you fhould have a 
 Pail of Water to refrefh the Terriers when they come 
 out of the Earth to take Breath and cool themfelves. It 
 will alfo be neceflary to put Collars of Bells about your 
 Terriers Necks, the Noife cf which may cccafion the 
 Badgers to bolt out. 
 
 Of hunting the Hare. 
 
 s 
 
 Of all Chaces, the Hare affords thegreated Sport and 
 Padime, and Ihews the mod Cunning in Hunting; and is 
 alfo attended with divers Delights and Varieties, which 
 other Chaces are not. 
 
 The Dogs proper for this Sport are the Northern or 
 Southern Hounds or Beagles. 
 
 There are faid to be four Sorts of Hares , fo term’d 
 from the Places of their Abode, viz. fome live in Moun¬ 
 tains, fome in Coverts and Fields, others in Marjhes and 
 moorijh Grounds, and others are Ramblers, as having no 
 condant Abode. 
 
 Thofe of the Mountains are the fwifted of Foot, by 
 reafon of their often exercifing themfelves in the Valleys 
 and Plains ; fo that when they are hunted in the Fields 
 or Valleys, they will deceive the Huntfman by feerning 
 almod taken ; but on a fudden will give them the Go-by,, 
 and take the neared Way to the Mountains and inaccef- 
 fible Places, where neither Dogs norHorfes canafcend. 
 
 Thofe Hares that frequent the Fields and Coppices, 
 being often chafed, are lean of Body, and taken with 
 Difficulty. When flie begins her Courfe, fhe leapeth up 
 from the Ground as if fhe flew ; afterwards pafleth through 
 all Places with great Swiftnefs, yet not fo much as to -fpend 
 her Strength, without being hotly purfued ; for fhe is ob- 
 ferved to take her Meafures from her Pxofecutors, well 
 4. , knowing 
 
300 The Gentleman's Be/l Guide. 
 
 knowing that fhe can out-run the Dogs at -Pleafure. 
 When fhe is fome Diftance from them, ffe^jufually gets 
 to fome Hill or Rifing-ground, raifing -.herfelf on her 
 hinder Feet, to efpy the Dogs, thereby the better to avoid 
 them. 
 
 Thofe Hares that frequent marfhy and moorijh Places, 
 are the flowed: of Foot, and the lead able to endure Fa¬ 
 tigue. They feldom or never ufe Highways or beaten 
 Paths, when they are hunted, but ufe their Slights and 
 Subtilties by the Sides of Rivers and watery Places; nor 
 are they able to run long before the Hounds, for want of 
 Breath, as being very fat and foggy by means of their 
 grofs Food. 
 
 They are diftinguilhed by the Names of Bucks and 
 Does; and the Males are ufually call’d Jack Hares. 
 They go to Buck in January , February, and March ; 
 and fometimes in all the warm Months. 
 
 An experienced Huntfman may diftinguifh Hares , as 
 to their Sex, Strength, Age and Craftinefs, by thefe and 
 other Signs. If when a Hare rifeth out of her Form, fhe 
 lets up her Ears, and runs a little flowly at firft, with her 
 Scut call over her Back, it is a fure Sign fhe is an old 
 crafty beaten Hare. When you hunt a Hare to her Form, 
 if you find fhe hath beaten the hard Highways, that fhe 
 fcedeth at a great Diftance out into the Plains, and that 
 her Doublings and Croftings are wide and large, you may 
 conclude it is a Jack Hare ; for the Females ufually keep 
 clofe to the Side of fome Wood or Coppice, and turn and 
 wind like a Coney in the Bufhes ; and when fhe goeth to 
 Relief in the Corn-fields, doth feldom crofs. over the Fur¬ 
 rows, but follow them, feeding on the thick Tufts of 
 Corn ; and when fhe is hunted, will ufe many Doublings 
 and Turnings ; but fel-dom makes out endways or fore- 
 right. But the Jack, after two or three 1'urns about 
 his Form, takes his Leave, and gives the Hounds a 
 Breathing of four or five Miles, and fometimes more, 
 before they can turn his Head, and then will fquat in 
 fome Place where (’tis probable) he hath formerly pre- 
 ferved himfelf. You may alfo know a Jack Hare at his 
 riling out of his Form, by his hinder Parts, which are 
 more whitifh than a Doe's; alfo his Head is fhorter, and 
 better truffed ; his Ears are fhorter, and more grey ; his 
 Shoulders are redder, and the Hair on his Lips are longer 
 
 than 
 
Of hunting the Hare. 301 
 
 than the Females ; for the Doe hath her Ears long, her 
 Head long and ilrait, the Hair on her Back of a dark 
 Grey, inclining to a Black. The Croteys or Excrements 
 of a Buck are leiTer, drier, and fharper at the End than 
 the Doe’s. 
 
 The Seafon for Hunting the Hare, is from September 
 to the Beginning of April; for afterwards the Sweet- 
 herbs, Flowers, c. take away the Scent; together 
 with this, that during the Summer they breed their Le¬ 
 verets, and are feeble and weak. 
 
 In hunting the Hare, you are principally to obferve 
 the Seafon of the Year, and the Situation of the Ground 
 where you hunt. About September, which is the Begin¬ 
 ning of the Seafon, Hares repair to Shrubs, Bulhes, and 
 fuch-like Shelters, which are near adjoining to fome 
 Coppice or Wood. About December in Fallow Grounds; 
 and in March in the green Winter-Corn. In every of 
 thefe Places, or where-ever elfe you find the Form of a 
 Hare, obferve if it be new or old. If it be fmooth and 
 plain within, the Path before it new and warm, fo that 
 you may difcern the Pricks, and perceive the Earth to be 
 lately broken, and that the Hounds call merrily on it, 
 then endeavour to recover the Hare upon the Trail; but 
 if you find Reafon to think it an old Form, do not pro^ 
 ceed on it, though the Dogs call on it, but rate them 
 back. 
 
 According to the Seafon and Nature of the Place where 
 the Hare is accuftom’d to fit, there beat with your Hounds 
 to Hart her ; and having hallowed in your Hounds, and 
 all of them being in full Cry, then Racheat to them with 
 your Horn, following fair and foftly at firft, for fear of 
 over-lhooting the Chace through too much Eagernefs ; 
 but after about an Hour’s Courfe, you may come in nearer 
 with the Dogs. And above all Things, be fure to ob¬ 
 ferve well her firft Doublings, which mull be your Di¬ 
 rections for the whole Day’s Chace; and if the Hounds 
 fall at Default, ’tis a Sign that the Hare hath made fome 
 Doublings or Crodings, or that Ihe hath gone and come 
 back again the fame Way ; in fuch a Cafe do not over¬ 
 shoot it, but make a Stay, and let the Hounds beat about 
 to find the Scent in the frelh green Places ; and forget not 
 to encourage them. 
 
 There 
 
302 The Gentleman's Beil Guide. 
 
 There are fome Lands in which a Dog can never 
 make any Scent, and fuch are thofe that are of a low, fat, 
 glutinous, and greefy-lhining Mould, and thofe give more 
 Scent than they receive; therefore the Huntfman muft 
 help out the Dogs by pricking, for generally thofe Soils 
 are moift, and will receive Impreffions. 
 
 Take care how you hunt in frofty Weather, for then 
 Hares run beft, and Dogs worft; for the Hare hath his 
 Teet furred, as it were for the fame Purpofe; but the 
 Dogs Feet are all bare, and befides the Cutting or Brui- 
 fing their Feet, they endanger the Lofing their Claws, 
 and confequently fpoiling the Dogs. Alfo in frofty Wea¬ 
 ther the Scent freezeth with the Earth. Like wife it is not 
 proper to hunt if it rains, for the Drops difperfe the 
 Scent of the Hare ; fo that it will be convenient to leave 
 oft when it rains. The Summer-Seafon is not good to 
 hunt in, for the Heat lofeth the Scent; and the Nights 
 being but fhort, the Hare goeth not far, and only feedeth 
 in the Mornings and Evenings. 
 
 How to reward, the Hounds when they have killed the 
 
 Hare. 
 
 When your Hounds have killed the Hare, and you de- 
 fign to leave off" the Sport for that Time, let the Huntf¬ 
 man, if on Horfe-back, alight, and blow the Death with 
 his Horn, to call in the Company ; then let him lay down 
 the Hare in fome clean Place, upon the Grafs, or the 
 like, and let the Hounds Bay about her, but fufter them 
 not to touch her ; and let them be encouraged and made 
 much of, clapping and ftroking them on the Sides, and 
 fhewing them the Hare: Then take up the Hare, and 
 diulk her; and being thus order’d, and the Gall and 
 Lights taken away, which will make them ftck, let him 
 proceed to reward them as follows: The Huntfman muft 
 be provided with Bread cut in fmall Pieces, and dipt in 
 the Blood, which diilribute to the Hounds, together with 
 the Entrails, except the Gall and Lights ; and if there 
 are any young Hounds that are fearful to come in amongft 
 the reft, you muft give them the Hare 's Head by them- 
 felves, which will much encourage them ; but do not 
 fail to give them Bread after it, to prevent Sicknefs; for 
 ’tis a Meat wherein they delight not hy Nature, and the 
 Antipathy between them i& improved by Art; for you 
 
 muft 
 
Of hunting the Coney. 303 
 
 mult know, that the Flelh of a Hare will make a Dog 
 heart-fick, and caufe him to vomit. 
 
 Note, There is a great Exa&nefs required in Entring 
 your young Hounds; never ufe to uncouple them in 
 the fame Kind of Ground ; for if you uncouple 
 them three or four Times at firlt, in a plain Field, 
 and fo hunt to the Form, they will not know what 
 to do when you turn them lofe in a Covert ; but let 
 them have Diverfity of Hunting, that fo they may 
 be perfedt at all. 
 
 Of taking and hunting the Rabet 
 or Coney. 
 
 The Coney , tho’ it does not yield fo great a Pleafure 
 in hunting as the Hare, as being endowed with none of 
 thofe Slights and Cunnings, yet it is of greater Profit, 
 both in regard of their Flelh and Skins, which excel 
 thofe of the Hare. 
 
 The Does go with Young a Month, and then they 
 Kindle; and if Ihe taketh not Buck, Ihe prefently lofeth 
 her Month, or at leail a Fortnight, and often eats her 
 Young, efpecially the Bucks. They begin to breed at 
 about half a Year old, and commonly breed two, three, 
 or four Times a Year, and about five, fix, or feven at 
 a Litter. Tame Rabets breed oftner, and more at a 
 Litter. When the Buck goeth to the Doe, he beats and 
 ltamps with his Feet very hard, which (as ’tis laid) caufeth. 
 Heat in him ; and having llruck or buckt her, falls down 
 backwards, lying for fome Time as it were in a Trance, 
 until he hath recover’d himfelf; at which Time it is eafy 
 to take him. The Bucks will kill their young ones, if 
 they can come at them ; and therefore Nature hath fo 
 decreed it, that the Does prevent them by flipping or 
 covering their Stocks or Nells with Earth or Gravel, 
 which they clofc up fo artificially with their Breech, that 
 k can be hardly difcerned ; and they never fuckle them 
 but early in the Morning, or late at Night, clofing the 
 
 Holes 
 
3 ©4 'fhe Gentleman's Beft Guide. 
 
 Holes every time after their Coming out, for eight 01 
 ten Days ; after which Time they begin to leave it a 
 little open, and by Degrees, as they begin to grow big, 
 which is at about there Weeks old, they leave it quite 
 open for them to come out, they being then fit to eat 
 Grafs. , . 
 
 The ‘Tumbler and Lircber are the Dogs particular for 
 hunting the Coney. 
 
 The Tumbler is a fmall-fiz’d Dog, generally white, 
 with fome black Spots, hath one Eye bigger than the 
 other, and is a well-trufs’d Dog. He is a Creature of 
 great Craft and Subtilty in hunting the Coney. He is 
 called a Tumbler from the Nature and Quality of Tumb¬ 
 ling and Winding themfelves in hunting and taking 
 their Game. This Dog, when he is fent or cak oFinto 
 a Warren by his Maker, who hath fixed his Station in 
 fome convenient and private Place, which the Dog muft 
 be privy to, he feemingly hunts not after them, but as it 
 were not regarding them, obferving their Burrows ; and 
 when he meeteth with a Place where there are Coneys, he 
 coucheth down clofe with his Belly to the Ground; and 
 fo ordereth his Bufinefs, that the Wind is againlt him, 
 and that the Coneys do not difeover him ; by which means 
 he gets the Scent of them, and gets betwixt them and 
 their Burrows, and then he foon makes them his Prey ; 
 and fo foon as caught, being fo well educated, he car- 
 rieth them to his Maker, and returneth again to his 
 Bufinefs. 
 
 The Lircber is a Kind of Dog much like a Mungril 
 Greyhound, with prickt Ears, hath generally a fhagged 
 Coat, and is of a yellowifh white Colour. They are. 
 very nimble, for if they get but betwixt the Burrows and 
 Coneys, they feldom mifs catching them ; and this is their 
 ufual Way of Hunting. Some of thefe Dogs will bring 
 their Game as the Tumbler does, and thofe are the belt. 
 The Lircber will run down a Hare at Stretch. 
 
 You- may hunt fijeh as kraggle into the adjacent Bukies>, 
 Hedges, Cornfields, or frefh Pakures, with fmall Grey¬ 
 hounds or Mungrils bred up for that Purpofe, and they 
 will afford you pretty Pakime; aud though you mifs 
 killing them, yet thereby you drive them back to their 
 Burrows, and then you may take them with a Feret. and 
 Pur/e-net. 
 
 Of 
 
Of hunting the Otter. . *305 
 Of hunting the Otter. 
 
 The Otter is an amphibious Creature, having his 
 Habitation in the Water as well as on the Land, and re- 
 fembleth the Beaver were it not for his Tail ; and al¬ 
 though the Otter hath much of his Abode in the Wa¬ 
 ter, yet he doth not breathe like Fifh through the Bene¬ 
 fit of the Water, but like other four-footed Beads ; and 
 will remain under Water for a great while without Re- 
 fpiration. 
 
 There is much Subtilty required in hunting the Otter ; 
 yet by Cunning and Pains they may be enfnared under 
 Water, and by the River-fides. 
 
 The Otter always refides near great Ponds or Rivers, 
 and preyeth on all manner of Fifh, of which he is a 
 great Deflroyer; and if not obflrutted, will in a fhort 
 time clear a whole Pond, and for want of Prey in the 
 Water, will make his Incurfions upon Land ; and if all 
 fail, will feed on Roots, Herbs, or what not, to fill his 
 Belly ; nor will he take lefs Pains in the Water to fatisfy 
 his Hunger, being faid to fwim above a Mile againft the 
 Stream to get his Prey, which, according to Obferva- 
 tion, he fmells a great Diflance ; and when he has filled 
 his Belly, he is carried down the Current at Eafe to his 
 Couch, Hough, or Lodging, which is always near the 
 Water, or fome hollow Stump, or Root of a Tree, very 
 artificially built with Boughs, Sprigs, and Sticks, where¬ 
 in he fits ; and when he lifts up his Nofe above Water 
 for Air, it is termed Venting ; nor will he remain long in 
 a Place, for fear of a Surprize, or for fome better Con- 
 veniency, having an excellent Ear for Hearing, and as 
 good a Nofe for Smelling, being reckon’d a very fubtle 
 Creature, and very nimble in taking his Prey ; and for 
 Greedinefs, deftroys far more than he eats, feldom eating 
 farther than the Navel, leaving the Tail Part j diving 
 deep under Water, no Fifh can hardly efcape him, unlefs 
 thofe that are very large, and fwift of Swimming. 
 
 # When you hunt or train an Otter, you mull be pro¬ 
 vided with Otter Hounds and Spears, and a Draught- 
 hound or two that will hunt in the Liam ; then fet on 
 ■ each Side of the River one of them, with about two 
 
 Couple 
 
306 The Gentleman's Beft Guide. 
 
 Couple of Hounds, and a Man or two to attend ; and 
 obferve his Vents, _ that you may ftrike him with your 
 Otter Spear ; and if you mifs, then to purfue him with 
 your Hounds ; and if they are good and well entred for 
 the Sport, they will come Trailing along by the River 
 Side, beating every Tree, Root, Ofier-bed, or Tuft of 
 Bull-Rulhes ; and if any of the Hounds find him out, then 
 look in the moift Places to lee which way he bent his 
 Head ; and if the Marks make no Difcovery, you may 
 partly find it by his Excrements, and fo follow the 
 Hounds, and lodge him as you do a Deer. You may 
 uncouple fome of the Houhds, and beat up and down the 
 Sides of the River, under the Bulhes, Stubs of Trees, and 
 in the Holes. You Ihould beat againft the Stream, ra¬ 
 ther than down it, by reafon the Otter ufeth to filh againft 
 the Stream, the better to get the Scent of the Filh. 
 
 If you do not find him quickly, you may judge he is 
 gone to couch fomewhere farther off from the River ; 
 for every Night he makes his Prey on the Land, he 
 makes his Spraits (or Excrements,) fo that if there be 
 an Otter in that Quarter, you may quickly find him out, 
 either by the Hounds, or by his Excrements. 
 
 When the Huntfman has lodged him in his Couch, 
 he mull not uncouple his Hounds till he be within about 
 a Bow-lhot or two of the Place, for he will prefently 
 make oft upon the firft Noile, and draw towards the 
 jcuver, where you muft have fome frefK Dogs ready- to- 
 intercept him. The Huntfman muft alfo dart at him 
 with his Spear, when he fees him Vent; and when 
 once they find themfelves wounded, they prefently make 
 to Land,, where they furioufly encounter the Dogs. 
 
 After the Dogs are once well entred, they will eager* 
 ly purfue the Chace, leaving no Place unfearch’d that is 
 fit for their Reception, fuch as Holes, Ofier-beds, or the 
 like moift Places. 
 
 Note, The Otter , when reclaimed, is of great Ule 
 and Pleafure, by reafon of the great Quantities of Filh 
 they take, which, as being fo taught, they bring to their 
 Mailer or Keeper. 
 
 of 
 
Of hunting the Polecat, &c. 307 
 
 Of Hunting the Polecat, 
 Fitchet, WMartern. 
 
 Polecats, Fitcbets, and Martems, are a fort of Vermin 
 very deflru&ive to Warrens and Hen-houfes; they have 
 a Itrong Scent: They are not Chaces to be fought or 
 purfued after, yet when by Accident they are difcover'd, 
 they afford pretty Diverfion ; and a Hound croffmg on 
 them will hunt them as merrily as any other Chace, and 
 make a full Cry for the Time they Hand before them, 
 which is not long, for they quickly betake themfelves to 
 fome Tree, and truft to that Policy fooner than their 
 own Strength ; and yet it is furprizing to fee the Strength 
 of Nature in thefe Creatures, how ftoutly they will make 
 their Party good againfl the Hounds, fcratching, clawing, 
 and biting fo, that mod of them come off with bloody 
 Nofes: At laft they betake themfelves to the Trees, leap¬ 
 ing from Bough to Bough, and Tree to Tree; in the 
 the mean time the Dogs baying at them on the Ground, 
 and the Huntfmen pelting them with Stones and Stick?,' 
 and the like; alfo a Crofs-Bow, or Bow with Bolts doth 
 great Execution, and quickly puts an end to the Hunt. 
 
 The Hunt being over, you mult call the Dogs together, 
 and encourage them, by fhewing the hunted Polecat hung 
 up at the End of the Hunting-pole; but for their Re¬ 
 ward give them Pieces of Bread or the like. 
 
 A Martern is about the Bignefs of a Cat, having a 
 long Body and fhort Legs, with a Head and Tail like a 
 Fox. This is the Polecat or Wild Cat , a fort of Vermin 
 vvell known in England for their Dellrudtivenefs to Hens 
 and tame Fowl. 
 
 lL •. , * , ' ‘ : " : ‘ " 
 
 » — - ---- -- - - - . 1 -- - - - - n 
 
 | , -■* V' 
 
 I'. 5 ' 
 
 Of hunting the S q^u irel, 
 
 Hunting the Squire! affords excellent Paft-time, and 
 hot without fome Profit, their Skins being efteemed an 
 ?:xcellent Fur: ’Tis a very thrifty provident Creature, 
 
 providing 
 
'308 The Gentlemans Belt Guide. 
 
 providing Nuts and fuch-like Food in their Nefts in th 
 Summer-Seafon, to keep them in the Winter, for the- 
 do not much care to ftir abroad in cold Weather, efpeci 
 ally when the North and Eaft Winds blow. They buil< 
 their Nefts (which by fome are called Drags) on the To] 
 ef the Trees very artificially with Sticks and Mofs, of ai 
 oval Form, with a Hole in the Middle that the Rain raa] 
 not annoy them. 
 
 The Method of hunting them is with Dogs, which ari 
 to bay at them on the Ground, together with the Hunt! 
 men hallowing, doth much affright them. Then th( 
 Men pelt them with Stones or Sticks, as the Polecat, 
 courfmg them from Tree to Tree. The Crofs-Bow, 01 
 Bow and Bolt, as likewife the Gun, make a quick Dif 
 patch of them. 
 
 The belt Seafon to hunt them is in Autumn, when the 
 Leaves are off the Trees; and indeed ’tis very pretty Sport 
 to fee them fkip and jump from Tree to Tree, with fuch 
 Nimblenefs to fave themfelves, but all to no Purpofe; 
 for in the End, either the Men or Dogs feize them. 
 
 If they are driven to the Ground from the Trees, and 
 creep into the Hedges, ’tis a Sign of their Wearinefs; for 
 during their Strength they have fuch lofty Minds, that 
 they will keep the Trees with all the Dexterity and Sub- 
 tilty they can. 
 
 DireEiions to be obferved in 
 
 Coursing. 
 
 C Oursing with Greyhounds (which of all Dogs is,' 
 for Swiftnefs of Foot and Neatnefs of Shape, to be 
 preferred before all others) is a Pall-time in very great 
 Efleem with the Gentry in England. It affords greater 
 Pleafure than Hunting in fome Refpedt, in regard it is 
 fooner ended ; that it requires lefs Toil; that the Game 
 is for the mofl part in fight ; and in refpeft of the deli¬ 
 cate Shape and Qualities of a Greyhound. 
 
 There are feveral Courfes with Greyhounds, namely, 
 at the Deer, Hare, and Fox. 
 
 r For 
 
Of courfmg the Deer. 309 
 
 For the Deer there are two Sorts of Courfes, the one in 
 the Paddock, and the other in the Forefi or Purlieu. For 
 the Paddock there mull be the Greyhounds, and the Tea- 
 zer (a kind of Mungril Greyhound) whofe Bufinefs is to 
 drive away the Deer before the Greyhounds are flipt. 
 Moll commonly there is let flip a Brace or a Lealh, fel- 
 dom above two Brace. 
 
 Of courfmg a Deer in a Paddock > 
 'with a Defcription of the Paddock. 
 
 A Paddock is a Piece of Ground encompafled with 
 ’ales or a Wall, and moll commonly taken out of a Park, 
 t mull be a Mile long, and about a quarter of a Mile 
 >road ; but the farther end mull be fomewhat broader 
 han the near ; and the Reafon is, becaufe moll People 
 ove to fee the end of the Courfe, and which wins the 
 Vager. At the hither end mull be the Dog-houfe, where 
 )ogs are to be kept that are to run the Courfe, which 
 lull be attended by two Men, one of them to Hand at 
 le Door to flip the Dogs, and the other mud be a little 
 'ithout the Door to let flip the Teazer, to drive away 
 ie Deer, as aforefaid. On the other fide three Pens 
 lull be made, for as many Deer as is defigned for the 
 ourle ; and there mull be alfo a Keeper or two to turn 
 it the Deer for the Courle. The Deer are to run all 
 ong by the Pale ; and on the other Side, at fome Di- 
 ance, are to Hand the Speftators. There mull alfo be 
 aced along the Courfe the following Polls. The firll, 
 hich is next the Dog-houfe and Pens, is the La^w-Poft, 
 sid is diltant from them 160 Yards. The fecond is the 
 '.uarter of a Mile Poji : The third the Half Mile Poft: 
 he fourth the Pinching Poft ; and the fifth is the Ditch, 
 'Inch is in Lieu of a Poll, being a Place fo made to re- 
 'ive the Deer, and keep them from being further pur¬ 
 led by the Dogs. Near to this Place are made Seats for 
 le Perfons to fit, who are chofen to decide the Wager. 
 
 As foon as the Greyhounds that are to run are led in- 
 I the Dog-houfe, they are deliver'd to the Keepers, who 
 I the Articles of all Courfes, are to fee them fairly 
 
3 io rfhe Gentleman's Beft Guide. 
 
 ilipt ; for which Purpofe there is put about each Dog a 
 falling Collar , which they flip through the Rings. After 
 the Owners of the Dogs have drawn Cuts which fliall 
 have the Wall, by reafon there fliall be no more Advan- ■; 
 tage to the one than the other, then the Dog-houfe Doors 
 are fliut, and the Keeper order’d to turn the breathed 
 Deer out of the Pens, and as foon as the Deer is turned 
 out, and gone about 20 Yards, then he that holds the 
 Teazer flips him to force forward the Deer. Then when 
 the Deer is come to the Law-Pof, the Dog-houfe Door 
 muft be opened, and the Dogs let out, and flipt. If 
 the Deer fwarve before he comes to the Pinching-Poft fo 
 much, that his Head is judged to be nearer the Dog-houfe 
 than the Ditch, then ’tis judged no Match ; and in fuch 
 A Cafe, it muft be run again three Days after. But if 
 there be no fuch Swarve, but that the Deer runs ftraight 
 until he comes beyond the Pinching-Poft, then that Dog 
 that is neareft the Deer when he fwarves, or is blanched 
 by any Accident, wins the Match. But if no fuch 
 Swarve happens, then that Dog which leaps the Ditch 
 fir ft wins the Match ; all which is determin’d by the 
 Perfons, who fit as Judges for the Courfe j and if any 
 other Difputes arife about the Courfe, they are to be de¬ 
 termin’d by the Articles of the Courfe. 
 
 Of courfng the Deer tn the Foref or Purlieu. 
 
 There are two ways ufed of courfing in the Foreft or 
 Purlieu ; the one is from Wood to Wood, and the other 
 upon the Lawns by the Keeper’s Lodge. 
 
 If you courfe from Wood to Wood, flrft throw in 
 fome young Hounds into the Wood to bring out the 
 Deer; and if any Deer come out that is not, weighty, 
 or a Deer of Antlier, which is Buck, Sore, or Sorrel, 
 then do not flip your Greyhounds that are held at the 
 End of the Wood, where the Deer is expefted to come 
 forth, which the Keepers have good Judgment to know; 
 and if you miftruft that your Greyhound will not kill 
 him, then you may Way-lay him with a Brace of frelh 
 Greyhounds. 
 
 When you defign to courfe upon the Lawn, you muft 
 give the Keeper Notice, and he will lodge a Deer ft for 
 your Courfe; then by coming under the Wind, you may 
 
 come 
 
Of courfing the Hare and Fox. 31 1 
 
 come near enough to flip your Greyhounds for a fair 
 Courfe. 
 
 courfing the Hare. 
 
 The beft Way for courfing the Hare , is to go and 
 find out one fitting, which is eafily done by walking a- 
 crofs the Lands, either Stubble, Fallow, or Corn, and 
 calling your Eye up and down; for during the Summer 
 Seafon they frequent fuch Places for fear of Ticks, that 
 are common in Woods; alfo the Rain and Fall of the 
 Leaf offends them. The reft of the Year beat up and 
 down amongft Bufhes, c. with your Poles, to ftart 
 them out of their Forms and Retreats; and fome Hares 
 will not ftir until they are almoft trod upon; and ’tis a 
 fure Sign fuch Hares make an excellent Courfe. 
 
 If a Hare fit near any Clofe or Covert, and has her 
 Head towards the fame, with a fair open Field behind 
 her, you muft ride with as much Company as you have 
 between her and the Covert before fhe be put up, and then 
 probably fhe will make her Courfe towards the Champain; 
 for fhe feldom takes the fame Way that her Head is of, 
 when fhe fits in her Form. 
 
 When you beat for a Hare, you muft always endeavour 
 to keep her from going to Covert. 
 
 When a Hare is firft ftarted, you give her Ground or 
 Law, which is commonly twelve Score Yards or more, 
 according to the Ground where fhe fits, or elfe you lofe 
 much of the Sport, by putting an End to it too foon ; 
 and it is very pleafing to fee the Turns and Windings 
 which the Hare will make to fave herfelf, and which 
 fometimes proves effettual to her. 
 
 Ofi courfing the Fox. 
 
 In courfing the Fox there is required no other Art than 
 to ftand clofe, and on a clear Wind, on the Outfide of 
 
 fome 
 
312 Hhe Gentlemaris Befl Guide. 
 
 fome Wood where you expeft his coming out; and then 
 give him Head enough, otherwife he will turn back to 
 the Covert; for the flowed: Greyhound will be fwift 
 enough to overtake him; and all the Hazard of this 
 Courfe is the fpoiling your Dog by the Fox , which oft- 
 times happens; and therefore you fhould not run any that 
 are worth much at this Chace, but fuch as are hard-bitten 
 Dogs, and will feize any thing. 
 
 The Laws ohferved in Courling. 
 
 *Fhe following Articles are the Laws of Courflng, as they 
 were efab'lijhed by the Duke ^"Norfolk in the Reign of 
 Queen Elizabeth ; which were fubfcribed unto by the 
 chief Gentiy , and fo held authentick. 
 
 HAT he that is chofen Fewterer, or that lets loofe 
 the Greyhounds, (hall receive the Greyhounds 
 match’d to run together into his Leelh as foon as he 
 comes into the Field, and follow next unto the Hare- 
 finder, or he that is to ftart the Hare, until he come unto 
 the Form; and no Horfeman or Footman are to go be¬ 
 fore, or on any Side, but diredtly behind for the Space of 
 about 40 Yards. 
 
 You ought not to courfe a Hare with above a Brace of 
 
 Greyhounds. 
 
 The Hare-finder ought to give the Hare three So-hoes 
 before he put her from her Form or Seat, to the end the 
 Dogs may gaze about and attend her karting. 
 
 They ought to have twelve Score Yards Law before the 
 Dogs are loofed, unlefs there be danger of loflng her. 
 
 That Dog that gives the firh Turn, and if after that 
 there be neither Cote, Slip, or Wrench, then he wins the 
 Wager that gives the firk Turn. 
 
 If one Dog gives the firk Turn, and the other bears 
 the Hare, he that bears the Hare fhall win. 
 
 A Go-by, or bearing the Hare, is reputed equivalent 
 to two Turns. 
 
 If neither Dog turns the Hare, he that leadeth lak to 
 the Covert wins. If 
 
'lhe JLaws oj i^auriing. 313 
 
 If one Dog turns the Hare, ferves himfelf, and turns 
 her again, it is as much as a Cote, for a Cote is efleem- 
 ed two Turns. 
 
 If all the Courfe be equal, he that bears the Hare 
 fliall win ; and if lhe be not born, the Courfe lhall be 
 adjudged dead. 
 
 If a Dog take a Fall in a Courfe, and yet perform his 
 Part, he may challenge the Advantage of a Turn more 
 than he gave. 
 
 If a Dog turns the Hare, ferves himfelf, and gives 
 clivers Cotes, and yet in the End Hand ltill in the Field, 
 the other Dog, if he turns home to the Covert, although 
 he gives no Turn, lhall be adjudged to win the Wager. 
 
 If by Misfortune a Dog be rid over in his Courfe, 
 the Courfe is void; and to fay Truth, he that did the 
 Mifchief, ought to make Reparation for the Damage. 
 
 If a Dog give the firH and laft Turn, and there te no 
 other Advantage betwixt them, he that gave the odd 
 Turn lhall win. 
 
 A Cote is, when the Greyhound goeth Endways by 
 his Fellow, and gives the Hare a Turn. 
 
 A Cote ferves for two Turns, and two Trippings or 
 Jerkings for a Cote ; and if lhe turneth not quite about, 
 lhe only wrencheth. 
 
 If there be no Cotes given between a Brace of Grey¬ 
 hounds, but that one of them ferves the other at Turn¬ 
 ing, then he that gives the Hare the molt Turns, wins 
 the Wager. And if one give as many Turns as the 
 other, then he that beareth the Hare, wins the Wager. 
 
 Sometimes the Hare doth not Turn, but Wrench ; for 
 lhe is not properly faid to Turn, except lhe Turn as it 
 were round; and two Wrenches Hand for a Turn. 
 
 He that comes in firH to the Death of the Hare, takes 
 her up, and faves her from breaking, cherilheth the 
 Dogs, and cleanfeth their Mouths from the Wool, is ad¬ 
 judged to have the Hare for his Pains. 
 
 Thofe which are Judges of the Leelh, muHgive their 
 Judgment prefently, before they depart out of the Field. 
 
 I 
 
 P 
 
 Directions 
 
314 The Gentleman's Befl Guide. 
 
 Directions to be obferved in Setting ; with 
 an Account of a Setting-Dog, Rules to 
 chufe one , and how to train hi?n up from 
 a Whelp till he comes to Perfection. 
 
 T HERE are no Dogs fo fit to be made Setting- 
 Dogs, as Land Spaniels, by reafon of their natu- 
 tural Inclination to Ranging and Beating about the 
 Fields j but Water Spaniels may be brought to be Setters, if 
 they have a perfectly good Scent, and naturally addicted 
 to the hunting of Fowl. 
 
 You fhould obferve to chufe one of a good and nimble 
 Size, rather fmall than large, of a high Mettle, and 
 free for the Sport; being a nimble Ranger, of active 
 Feet, wanton Stern, bufy Nofirils, and quick Scent ; 
 his Toil be without Wearinefs, his Search without 
 Changeablenefs, and yet no Delight or Defire of the 
 Game tranfport him beyond Fear or Obedience; for it is 
 the bell; Sign of a good Spaniel, never to be fearful, but 
 always loving to his Maker, yet of a bold Courage. 
 
 Some are fo curious as to obferve the Colours ; but 
 that I think is needlefs; for all Colours are alike, if 
 the natural Qualities are perfect and anfwerable to your 
 Defign. Yo may begin to teach him at five or fix 
 Months old, as being then very tradable ; for the older 
 they are, the more difficult it will be to learn them, nor; 
 will they retain their Learning fo well. 
 
 The firft thing is, to teach him to be loving and fami¬ 
 liar to you above all others; and the better to effefl it, 
 let none feed him but yourfelf; for in fo doing he will 
 not only be loving and fond, but obedient and careful, a 
 Frown orafharp Word making the fame Effedl as Blows, 
 Beating oftentimes talcing off their Courage, and making 
 them dull and dead-fpirited. 
 
 Your Whelp being thus brought to the Knowledge 
 of you, and to follow you without any Reluftancy, your 
 next Bufinefs is to teach him to couch and lie clofe to the 
 Ground, firfi, by laying him down, faying, lie clofe y 
 lie clofe , or fome fuch Words of Command, and threat- 
 ning him when he doth any thing contrary to your Com¬ 
 mand. When he dees what you bid him, you mull; not 
 
Of training up a Setting-Dog.' 315 
 
 only give him good Words and cherifh him, but feed 
 him alfo; and in fo doing, you will bring him to fuch 
 Obedience and perfect Underltanding, that at any time 
 when you fhall fay, lie clofe, down, or the like, he will 
 immediately obey you. 
 
 Then about a Yard diftance lay down a Piece of 
 Bread or Meat, faying, go near, making him creep to 
 it; but before he comes to it, fpeak fmartly to him, 
 bidding him lie down, take heed, or the like ; which 
 obeying, give him your Commands by faying Hey, 
 or the like Words, to fignify to him to creep forwards to 
 it, and let him eat it, making much of him; and take 
 I\ otice not to be harih in your fharp Words or Cor- 
 reftion, (efpecially at firfl) for that may fpoil him. And 
 having brought him thus at Command to Couch down at 
 your Word, (and always with his Head from you) 
 make him creep forward, by faying, go near, go near , 
 or the like; and if he offers toraifeuphis Head, or any 
 Part of his Body, forthwith thruil it down to the 
 Ground, faying, down, down, or the like ; and if that 
 v/ill not do, correft him gently with a Whip, or by 
 pinching his Ear; by no Means beat him about the 
 Head, for that will make him dull and fpoil him. Be 
 fure when you thus chaftife him, have him in a String, 
 (as indeed at all rimes during his Learning) that he may 
 not run from you. This Method obferve until he is 
 very expert, touching at your Command, creeping on his 
 Belly as far as you pleafe, and lying ft III until you com¬ 
 mand him to life; fo that at any lime when you walk 
 abroad with him into the Fields, and wantonly ranges 
 about, upon his firll hearing your Command to lie down , 
 he coucheth down, and fo licth till you farther command 
 him. 
 
 Having brought him to this Obedience and Knowledge,' 
 then take him into the Fields to range about, fqftenn 0- 
 him to fpring any Bird or Game, not correcting him 
 at the firfl, which will encourage him the better; and 
 thus do for about a Week, exercifing him daily; and 
 when he hath been ufed to fpring Partridges three or 
 four limes, he will not follow any fmall Bird. 
 
 Your Dog being come to the Knowledge of his Game, 
 and fo (launch as to hunt clofe and warily, without quelling; 
 or opening, provide a Bullock’s Liver boil’d, which hath 
 
 2 the 
 
3 16 The Gentleman s Befl Guide. 
 
 the fame Scent as a Partridge. Then take your Dog in a 
 Line, which muft be about fifteen Yards long, to lengthen 
 out onOccafion. Take your Hawking-Bag, and put in¬ 
 to it a good Piece of the Liver, about the Bignefs of a 
 Penny Loaf, cut into fmall Pieces, and lead him into the 
 Field ; and as you are going with your Dog by your 
 Side, or following you, (for he muft not go before you) 
 give him your Commands to fall down as aforefaid ; and 
 if he doth not, correct him ; but if he does obferve you, 
 then reward him with fome of the Liver: Then go a 
 little farther, commanding him down again, faying down, 
 and thus do until he will couch at the firft Word. And 
 being brought to this Command, turn your Face to him, 
 and take tne Line by which he is led, gently pulling him 
 by it, crying down, down , fo that he will not rile with¬ 
 out pulling him almoft by Force. Then go to him, take 
 him up in your Arms, and carry him two or three Yards, 
 then fet him down, making much of him, but not let 
 him go out of the Line from you. When he is at this 
 Command by often ufmg this Way, teach him to hunt 
 by Hand ,• which is thus done : Take a Piece of Liver, 
 about the Bignefs of a Walnut, which fhewing him in 
 your Hand, let him fmell to it, and throw it down which 
 Way you pleafe, (but at a fmall Difiance at firft) faying 
 Hey, Hey, fhewing it him feveral Times before you call 
 it forth; then let him go to it, and eat it, ftill having 
 him in the Line. Then take another Piece of the Liver, 
 Brewing him it as aforefaid, and caft it from you a little 
 farther than you did the firft time, and let him go to it, and 
 eat it for his Reward. Thus do feveral times, ftill throw¬ 
 ing it farther and farther; and as he is going, you may 
 give him year Commads, crying haftily, down, down , 
 lo that he immediately falls down with his Face towards 
 the Liver, and lies clofe till you give him your Com¬ 
 mands to rife, by crying Hey, and pointing with your 
 Hand for him to go forwards to the Liver, and fo let him 
 eat it i then call him to you, and make much of him. 
 
 This Way of teaching him to hunt with the Liver, not 
 only brings him to the Scent of a Partridge, to be at Com¬ 
 mand to lie down, and the like ; butalfo to obferve your 
 Motion which Way you caft it ; and thereby when he is 
 beating about the Field, upon your crying Hey to him. 
 
Of training up a Setting-Dog. 317 
 
 and moving your Hand, he may know by the Motion 
 thereof which Way to hunt, either to the Right or the Left. 
 
 Being thus expert at this, and alfo at great Command, 
 when he is hunting at about fixteen Yards Diftance 
 (which is the Length of the Line) on a fudden cry, down ; 
 then go round him at a fmall Diftance at firft, taking the 
 Circuit larger and larger, crying Down, that lie ftir not, 
 (which he may be apt to do, being at fome Diftance 
 from you, thinking that he Ihould follow you) and then 
 giving him a Jerk with the Line, crying down, which 
 is to let him know that he mull not ftir. 
 
 When he is thus trained up, and at Command, let 
 him hunt at Liberty, but with the Line dragging after 
 him ; and being thus hunting Ioofe, on a fudden give him 
 your Commands to lie down , and peg the End of the Line 
 to the Ground to hinder his running away, (left the 
 drawing the Net over him the firft Time Ihould affright 
 him:) Then pitch down your Staff or Pole, to which 
 fallen your Line of the Net, at fome Diftance from him; 
 and having the other End of the Net in your Hand, 
 gently draw the Net over him as he lieth ; and if he of¬ 
 fers to ftir at your doing it, rebuke him, making him 
 lie clofe, faying, do^iun, down, and fo draw it over him 
 backwards and forwards, that when you come to draw 
 the Net over him when he fetteth Partridges, he may not 
 be afraid. — 
 
 Being thus far perfefled, and will endure to have the 
 Net drawn over him without ftirring, and knows the 
 Scent of the Partridge from the Lark, or any other Game, 
 provide yourfelf with a Brace or Leafti of Live Partridges ; 
 which carry into the Field, and having Strings to their Legs, 
 peg them down to the Ground,which ought to be done over 
 Night, that he may not know they were placed there by 
 you. Place up a Bough near them, that you may know 
 where they are when you come to hunt, for this Purpofe, 
 that when by beating about the Field he comes near 
 them, (that is within ten or twelve Yards, having his Line 
 dragging after him, and gaining the Point to be under 
 the Wind of them) give him your Command to lie 
 down: Then round your Dog five, fix, or feven Times, 
 to find where they are, as likewife that he may know 
 his Duty; then come up to him, and peg the End of 
 the Line down to the Ground, that when you have 
 
 P 3 drawn. 
 
3 io 1 toe Kjentlemans Deit ouiae. 
 
 drawn the Net over the Partridges, he may not rife at 
 their flattering, as they are apt to do. Then fet a Pole 
 or Staff on the Side of the Partridges, at a reafonable Di- 
 flance; to which fix your Line, and gently draw it over 
 your Dog, and let it lie fpread all over. And left your 
 ilrft Net fhould not be fufficient to fpread over the Par¬ 
 tridges, you fhould be provided with another ; the End 
 of which tie to your Staff, and draw down the Wind to¬ 
 wards the Game, fo that both Nets may meet, which 
 will fpread over a good Quantity of Ground. Then 
 make into your Nets, take the Partridges, and make up 
 your Nets; all which time caufe him to lie clofe with¬ 
 out ftirring; and having fo done, go to him and reward 
 him with one of the Necks of the Partridges, fuftering 
 him to take their Blood; and if you chance to mifs, re¬ 
 ward him with fome Liver as aforefaid. 
 
 After this Method do feveral times; by which means, 
 when he comes to know the Scent of the Partridge, he will 
 Jcnow how to Set a Covey; and you will likewife knew 
 at what Diftance he fits, in order to lay over the Nets. 
 
 When you have brought your Dog to this ftaunch and 
 obedient Way of Hunting, and you find him upon the 
 Haunt of any Partridge, (which you will know by his 
 great Eagernefs in Hunting, as alfo by wagging his Stern) 
 then fpeak to him, faying. Take heed. Ware, Down, or 
 the like, to keep him from fpringing them; but if he ei¬ 
 ther rufheth in, or queft, fo that he fprings them, take 
 him up, and correft him well, keeping him fome time 
 after in his Line, that you may not difccurage him ; then 
 caft him off again to hunt in fome other Haunt, where 
 you think you may find a Covey, and give him Warn¬ 
 ing as before; and if you fee that he makes a Point, 
 command him to fall, and taking Range about him, look 
 if you can find them ; and if he hath fet them at too great 
 a Diftance, command him to creep nearer, faying, Go 
 nearer. Go nearer, making him creep upon his Belly to¬ 
 wards them, until you think he is near enough ; then 
 make him lie clofe without ftirring, and draw over the 
 Net or Nets as before dire&ed ; and be fure to reward him 
 well if he does right: Blit if he happens to fpring them 
 through Rudenefs, or want of Care, then correct him fe- 
 verely, and take him up in your Line, lead him home, 
 and tie him up that Night without giving him any Vi¬ 
 ctuals, 
 
Directions for Shooting, 319 
 
 duals. The next Day take him to the Field in your 
 String, and caft him off to hunt about as before direded, 
 giving him harfh Words, to the end he may call to mind 
 his former Fault, and be fenfibleof your Difpleafure, which 
 will make him the more careful to obey your Commands; 
 and if he doth well, then reward him accordingly. 
 
 After fome Pradice, you will better know the Nature 
 of your Dog, how he fets the Partridges, whether at 
 Hand, or at a Diltance; fo that you may thereby guefs 
 how to draw over the Nets ; otherwife you will fpring 
 them, and no Fault of the Dog. 
 
 # The bell time to enter your Dog (provided he knows 
 his Game) is in Pairing-time, for then you will find more 
 Game (that is, more Pairs than before you can Coveys) 
 and alfo at that time the Partridges will lie more clofe. 
 Never let your Dog hunt too long in hot Weather with¬ 
 out Water, for that brings them to the Falling Sicknefs, 
 which French Dogs are more liable to than Englifh. 
 
 Obferve not to give a Bitch that Corredion as you do 
 a Dog, for fhe is not able to undergo it; fhe is more apt 
 to forget than a Dog ; fo that lhe mull have the oftncr 
 teaching. 
 
 Directions to be obferved in Shooting. 
 
 It will be neceffary for a good Sportfman, before he 
 can be well equipt, to be furnifh’d with feveral Sorts of 
 Fowling-Pieces, fuitable to the Game he defigns to kill; 
 a fmall Bore about four Foot, or four Foot and a half long 
 in the Barrel, is fufficient for fmall Birds ; but the Barrel 
 for Ducks, Herns, Wild Geefe, and the like, ought to 
 be about fix Foot long, with a Bore under the Size of a 
 Musket. And for chufing the Barrel obferve the follow¬ 
 ing Diredions. 
 
 Let your Barrel be well polifhed and fmooth within, 
 and the Bore all of a Bignefs, whicli you may try by put¬ 
 ting in a Piece of Pafte-board or Board cut of the exad 
 Roundnefs of the Top, which gently put down to tfce 
 Touch-hole, and, if you find it goes down well and even, 
 
 P 4 without 
 
320 The Gentleman's Beft Guide. 
 
 without Stops or Slippings, you may imagine it well and 
 •even bored. 
 
 Let your Bridge-Pin be fomething above your Touch- 
 hole, only with a Notch in the Bridge-Pin, to let down a 
 little Powder, and then the Gun will not recoil, which it 
 will do, if the Bridge-Pin be below the Touch-hole. 
 
 Let your Locks be well hied, and true Work, the 
 Springs neither too ftrong, nor too weak ; for if too weak, 
 it will not ftrike Fire in raw fleety Weather; and if too 
 ilrong, it will fhake your Hand in going off. Let the 
 Hammer be very well hardened, and pliable to go down 
 to the Pan with a quick Motion, when you touch the 
 Trigger. Now for trying it, move it gently to the Lock 5 
 and if it goes without any Jerks, in a good circular Mo¬ 
 tion, it is well made. 
 
 As for Stocks, Walnut-tree or Afh are very good for 
 Ufe, but Maple is the fineft and belt for Ornament. 
 
 It is not fufficient only to have a good Fowling-Piece, 
 but your great Care mull be to keep it in good Order ; and 
 for that Purpofe obferve the following Directions : Keep 
 it always either in a Cafe of Wood or Cloth, in a dry 
 Place, for the Damp fpoils and rulls it. Let your Lock 
 be always kept clean and oiled, that the Cock, Hammer, 
 and all the Parts be of a nimble Motion, upon Drawing 
 the Trigger. A good Flint is alfo very neceffary ; and 
 the Fowler ought to be provided with feveral in his Bag, 
 left one fhould fail him. The Barrel mull alfo be kept 
 clean ; for if foul, it never carrieth true ; befides, ’tis fub- 
 jed to recoil, which is dangerous, and it will occafion it 
 oft-times to flafh in the Pan a great while before it goeth 
 off ; by which Means the Fowl are alarmed, and fo 
 efcape, with feveral other Inconveniences that may attend. 
 You muft alfo be well acquainted with the Condition of 
 the Gun, whether it be apt to fcatter, or carry the Shot 
 round within Compafs, that you may load it according¬ 
 ly ; for if you fhoot at a Fl ck of great Fowl, then the 
 Shot ought to be large, and there muft be more Powder, 
 and lefs Shot ; but if you fhoot at a fingle Bird, then lefs 
 Powder and more Shot ; for the former will fcatter, and 
 the latter fly clofe and compad. 
 
 * 
 
 Concerning Powder and Shot. 
 
 Let your Powder be of a middle Size, and as new as 
 
 you 
 
Directions for Shooting. 321 
 
 you can get it; for long and bad keeping it, oftentimes 
 fpoils it. Let it be dry when you uTe it, and free from 
 L)uft, which not only fouleth the Barrel, but alfo Jofetli 
 its Strength. 
 
 Let your Shot be well call, and round, without Tails'- 
 hanging on, which in the Flight gathereth Wind, and 
 conlequently flieth not fo far. As to the Size, it mult be 
 according to the Fowl or Birds you delign to kill; but 
 not too great, for then it flies thin and Mattering ; nor 
 yet too fmall, for then it will be of little Force ; for the 
 Fowl will fly away with it, as having neither Strength 
 nor Weight to enter far to their Prejudice. 
 
 Directions for making Shot. 
 
 Being provided with Lead, (old or new it matters net) 
 melt it down in an Iron Veflel, keeping it always llirrirg 
 with an Iron Ladle, which Ihould have a Lip or Notcn 
 in the Brim, for the better Conveniency of pouring it out; 
 and be fure to skim of! all the Drofs and Filth that fwims 
 on the Top ; and when it is fo hot, that it appears of a 
 greenilh Colour, ftrew upon it as much of the Powder of 
 Auripigmentum as will lie upon a Shilling, (provided there 
 be about tenor twelve Pounds of Lead) then llir the Lead 
 Well, and the Auripigmentum will flame; then take out 
 a little of the Lead in the Ladle for an ElTay, and caule 
 it to drop out into a Glafs of Water ; and if the Drops 
 prove round, and without Tails, then there is enough 
 Auripigmentum in it, and the Temper of the Heat is as it 
 ought to be ; but if the Drops be not round, and with 
 Tails, then add more of the Auripigmentum to it ; and 
 augment the Heat until it be well.. 
 
 Then take a Copper or Brafs Plate of about the Size of 
 1 Trencher, or bigger or leffer, as you think fit, with a 
 doncavity in the Middle, about three or four Inches Dia- 
 neter ; wherein mull be made forty or fifty Holes of feve- 
 al Sizes, as you would have your Shot of: This Concave 
 jottom Ihould be thin, but the Brim thick, the better to 
 etain the Heat. This Plate Ihould be placed on two Bars, 
 t over an Iron Frame, over a Tub or Pail of fair Water! 
 Then take off your Lead with your Ladle, and pour it 
 ently on the Plate, on which Ihould be burning Coals to 
 j-eep it hot, for the Lead will find its Paflage through the 
 •oals into the Water, and Dll in round Drops; when die 
 peals are out or dead, put on mere, and' fo continue 
 
 F £ pouring. 
 
322 c Th.e Gentlemaris Belt Guide. 
 
 pouring on the Lead, until you have finifhed what you 
 intended. If the Lead flop the Plate, and yet not too 
 cool, give the Plate a little Knock, audit will drop again. 
 Your chief Care mult be, that the Lead be in a good Con- | 
 dition, neither too hot, nor too cold ; for if too hot, it 
 will drop cracky ; and if too cold, it will flop the Holes; 
 therefore as near as you can obferve the Temper of the 
 Heat, and you will have good round Shot without Tails. 
 
 It is the bell Way to have divers Plates, each Plate to 
 contain but one Size, and then you need not be at the 
 Trouble of forting them. 
 
 In Ihooting, whether the Game be Flying, or on the 
 Ground, on a Tree, or on a Hedge, always endeavour 
 (as near as you can) to Ihoot with the Wind, and not a- 
 gainft it, and rather fideways or behind the Fowl, than 
 in their Faces, and not at a fingle Bird, if you can com- 
 pafs more within your Level ; and if on a Tree, Hedge, 
 or Ground, feek the convenienteft Shelter you can of 
 Hedge, Bank, Tree, or the like, to be abfconded from 
 the Fowls feeing you, which is very offenfive to them ; 
 and being within Shot, and a fair Mark, lofe no time, 
 but let fly. 
 
 You mull: always have a Spaniel, trained up for the 
 Sport, attending you very clofe, to fetch what you have 
 fhot, as well thofe that are killed, as thofe that are maim¬ 
 ed ; and it may happen, that moll of them (Water-Fowl 
 efpecially) are not to be come at conveniently by you, fo 
 that they w'ould be loft* were it not for the Afliltance of 
 your Dog, who, upon your Word of Command, imme¬ 
 diately feeks them out, and brings them to you. And 
 be fure to have your Dog under fuch Difcipline, as not 
 to ftir from your Heels until you have Ihot, and then give 
 him the Word of Command to go ; for to rufli forth too 
 fuddenly upon the firlt Fire, or Snap of the Cock, when 
 probably the Gun doth not go off, as many mad-headed 
 Dogs will do, may prove the Lofs of your Game by 
 fpringing them. 
 
 Shooting flying is by Experience found the bell and 
 furell Way, for when your Game is on the Wing, it is 
 more expofed to Danger, for if but one Shot hits any 
 Part of its Wings when expanded, it will occafion it to 
 fall, although not to kill it; fo that your Spaniel will foon 
 
JDireSUons for Shooting. 323 
 
 be its Viflor, and, if well difciplin’d to the Sport, bring 
 it to you. 
 
 The Gun moft proper for this Sport fhould be about 
 four Foot and a halTin the Barrel, and of a pretty wide 
 Bore, fomething under a Musket. You fhould have your 
 Gun always cockt in Readinefs, with your Thumb over 
 the Cock, for fear of its going oft'contrary to your In¬ 
 tention ; fo that when you meet with any Game, you 
 muft be quick ; and having got an Aim to your Mind, 
 let fly with all Expedition. 
 
 A great many are of Opinion, that you muft fhoot 
 fomething before the Fowl, otherwife it will be paft be¬ 
 fore the Shot can reach it; but that I do not altogether 
 credit ; for no Game can fly fo quick, but that the Shot 
 will take it, if rightly aim’d ; for the Shot ftieth about 
 as wide as the Compafs of a Bulhel, if rightly order’d in 
 the Charging. Yet I am of Opinion, if trie Game fli- 
 eth as it were over your Head, ’tis belt to aim at the 
 Head ; and if it flieth from you, to aim as it were un¬ 
 der its Belly; and ’tis found belt to let the Game fly a 
 little paft you, before you let fly, for thereby the Shot 
 will the better enter the Body. 
 
 You muft be provided with one or two Spaniels, fuch 
 as are rather flack-mettled, not ranging out of Shot, than 
 thofe as are hot-fpirited, to raife the Game beyond Shot,, 
 and efpecially fuch as are at Command, being trained up 
 to bring the Game to you ; and tender-mouth’d, fo as not 
 to tear and fpoil them. 
 
 It is good to have a Companion with you, expert in 
 this Exerciie, who muft be provided with a Gun; then let 
 one go on one Side of theHedge, or Field, and the other on 
 the other, provided the Field be not too broad, and beyond 
 the Reach of your Guns to the Midft thereof; then call 
 olf your Spaniels to range about betwixt you, but near at 
 Eland, obferving to follow their Motion; fo that when 
 any Game is fprung up, you or your Companion may be 
 within Reach of them. You muft obferve the like in 
 Peeking for Cocks or Snipes about Plalhes. Above all 
 Things take Care, that you train up your Dogs fo as to 
 hunt within Compafs, and not ftraggling. 
 
 If you defign for Cocks, and in a Wood, you may ule 
 two or three Spaniels ; and if you had three or four Men 
 ©a Trees to obferve when the Spaniels have Ihlh’d any,. 
 
 then- 
 
324 ¥he Gentleman's Beft Guide. 
 
 then they Ihould fay, I have marked, which is a Signal 
 to thofe that (hoot to come and make their Shot. 
 
 If you defign to kill Ducks, ufe fuch Dogs only as 
 will follow you clofe behind. 
 
 The Spring is the bell Time to learn to Ihoot flying, 
 for then Swallows and Swifts are very plenty, which is 
 the bell Mark to learn. 
 
 This Method of Shooting flying may be performed on 
 Horfeback, which is more commodious and lefs toilfome: 
 But then your chief Bulinefs mull be to bring your Horfe 
 to good Command, and to underhand his Duty, which 
 he may be foon brought unto, the chief Thing being to 
 Hand llill upon the leall Check of the Bridle, and not to 
 hart at the Noile or Report of the Gun. 
 
 To keep Arms from Ruf. 
 
 One Ounce of Camphire to 2 Pounds of Hog’s Lard, 
 dilTolve them together, and take off the Scum, mix as much 
 Black Lead as will bring them to an Iron Colour; rub 
 your Arms over with this, and let it lie on twenty-four 
 Hours; then clean them as well as poffible, with a Linnen 
 Cloth, and they will keep without the leall Rull for fix 
 Months. 
 
 To make Black Ball for Boots. 
 
 Take 6 Ounces of Bees-Wax, 2 Ounces of Virgin’s 
 Wax, 1 Ounce of Hard Tallow, and 1 Barrel of Lamp- 
 Black well mix’d and boil’d together in an earthen Pot 
 glazed. When you take it off the Fire, take 1 Ounce of 
 Plum Gum beaten very fmall, which pour in gradually, 
 llirring it continually till it is quite cold and incorporated; 
 then preferve it for Ufe. 
 
 Having given fall Infractions for Hunting, Courfing, 
 Setting, and Shooting; an Account of the feveral 
 Kinds of Dcgs necejfary for thofe Diverjions ; the Laws 
 of Courfing ; Directions for making Shot; Receipts for 
 the Cleaning and Preferving Boots and Fire-Arms, 
 with divers other Obfervations and lnfru&ions ufeful 
 in thofe mof noble Arts, the following is a choice Col¬ 
 lection of Receipts for the Cure of all common Difem- 
 pers incident to Dogs. 
 
 A Remedy 
 
Receipts for the Cure of Dogs. 325 
 
 A Remedy by which many Dogs bitten by a Mad Dog, have 
 been prevented from running mad. 
 
 Take 3 Plants ( e. Roots and Leaves) of that Herb 
 which is called Rofe Plantane, or by fome, Star Plantane, 
 and having chopt it fmall with a convenient Quantity of 
 Butter, let the bitten Dog take it the firft Day ; the fecond 
 Day give him five Plants order’d as before, and the next 
 Day feven. 
 
 To cure a Dog when he has been bit by a mad Dog, or a. 
 
 Viper ; an approved Remedy . 
 
 When a Dog hath been bit, then, as foon as can be, 
 wafh the wounded Parts with hot V inegar, changing the 
 Vinegar two or three Times, and cut or {have oft the 
 Hair; then immediately light a Piece of Tinder, and lay 
 it red hot upon each Wound till the Dog is thoroughly 
 fenfible of burning; then wafh the Wound every Day 
 with ftale Urine, and keep your Dog muzzled, and it 
 will certainly cure him. 
 
 If your Dog is hit with a Viper, wafh the Part clean 
 with hot Vinegar or Urine, and thave the Place where the 
 Wound was, or cut the Hair clofe, and then anoint it with 
 Oil of Vipers once a Day for fix or {even Days; but 
 muzzle him all the Time, unlefs at the Times that he 
 Ihould eat or drink, and then keep him from Licking; 
 and the fame Methods Ihould be ufed with him as directed 
 for the Bite of a mad Dog. 
 
 A Dog that is bit with a Slow-worm, or Blind-worm, > 
 is in as much Danger as if he had been bit by a Viper. 
 
 To cure a Dog of che Mange. 
 
 Give him Flower of Brimftone and freih Butter, and 
 wafh him with a Liquor made of human Urine, a Gallon 
 boiled half an Hour, with- a Pound of Tobacco Stalks 
 boiled in it; the Butter and Brimftone muft be given every 
 Morning failing, and the outward Application immedi¬ 
 ately after; but you muft muzzle your Dog, or by his 
 licking himfelf he w ill die. 
 
 To harden the feet of a Greyhound not ufed to travel , or the 
 Feet of a Setter or Pointer, who hath ranged too much. 
 Wafh their Feet with warm AUum Water, taking Care 
 
 that 
 
320 "lhe Gentleman's Heft Guide. 
 
 that the Sand is out, and an Hour afterwards waih them 
 with warm Beer and Butter. 
 
 To cure Dogs viounded by flaking themfelves , or to flop a 
 violent Ejfujion of Blood. 
 
 If any of thefe Dogs fhould happen to flake themfelves, 
 by brufhing through Hedges, then cut off all the Hair a- 
 bout the Wounds, and wafli them with warm Vinegar. 
 
 If a Dog receives a Bruife in any Joint, to cure 
 him, cut off the Hair about the Place, and rub the Part 
 gently with the following Mixture, viz. 2 Ounces of Oil 
 of Spike, and 2 Ounces of Oil of Swallows mixed; but 
 muzzle him when you lay it on. 
 
 To cure a frefb Wound in a Dog. 
 
 If your Dog happens to be flak’d or wounded any other 
 way, then where the Wound is (and no large Veffels 
 broken) immediately apply fome Oil of Turpentine, but 
 fecure the Dog’s Mouth that he does not bite you ; for 
 the Turpentine will occafion a violent Smart for about a 
 Minute ; but then you may be affured that it will work a 
 perfect Cure. 
 
 Where any Wound is, the Hair muft be cut clofe to 
 the Skin, or elfe it would fret the Wound, and make it 
 mortify. 
 
 If there be any deep Holes in the Wound,then take fome 
 frefh Butter and burn it in a Pan, and while it is hot 
 make a Tent with fome fcraped Lint, and when it is dip¬ 
 ped in the warm Butter, put the Tent into the Hole of 
 the Wound, and change the Tents every Morning ; by 
 this Means the Wounds will foon heal, and when you 
 change them, wafh the Wounds with Milk. 
 
 But when you ufe Tents to your Dogs, you muft fwathe 
 them with broad Slips of Linnen, fo that they may not 
 get at their Wounds; for they will elfe endeavour to re¬ 
 move them from their Places. 
 
 To cure a Dog of Convulfions. 
 
 He will flrfl flagger, and then fall and flutter with his 
 Legs, and his Tongue hang out of his Mouth ; then dip 
 his Nofe and Tongue immediately into cold Water, and 
 he will preiently recover; but ’tis likely he may have a 
 fecond bit foon after; and then give him as much Water 
 
Receipts for the Cure of Dogs. 327 
 
 as he will drink, and then he will be well: This will fave 
 the Trouble'of bleeding him in, the Tail. 
 
 A Purge for a Dog, if you imagine he hath been poifoned. 
 
 Take Oil of Englijh Pitch i large Spoonful for a large 
 Dog, or in Proportion for a lelfer; give it him in a 
 Morning, and it will carry off the Malignity the fame Day. 
 
 To cure a Megrim in a Dog. 
 
 . When you find a Dog to ltagger as he walks, take him 
 and open a Vein under his Tail, and he will prefently 
 recover. 
 
 To cure Films growing over the Eyes of Dogs. 
 
 When you perceive any Film growing over your Dog’s 
 Eyes, prepare the following Water to wafh them with 
 twice or thrice a Day. 
 
 Take the Quantity of a large Pea of white Vitriol, and 
 put it in about half a Pint of Spring-water, and when it 
 has fcood a Day, take a Piece of fine Linnen Cloth, and 
 dip it in the faid Liquor, fqueczing it a little, and then 
 pafs it over the Dog’s Eyes gently five or fix Times j and 
 after about a Minute is palled, then with a little Spring- 
 water wafh his Eyes again, and dry them ; if you find 
 the Dog’s Eyes fmart, do this twice a Day. 
 
 There is a Neceffity for Dogs always to have Water at 
 their Command; for they are of a hot Nature, and 
 would frequently drink, if they had Opportunity 
 
 Mr. Fig’r Medicine, by which he has feveral Titnes 
 cured the Bite of a tnad Dog. 
 
 Take one Pound of Salt, put it into a Quart of Spring- 
 water, wafh, bathe, and fqueeze the Wound for an Hour, 
 then bind a little Salt upon the Wound, and keep it on for 
 twelve Hours: Be fure, as foon as the Wound is given, 
 make ufe of the abovefaid Medicine. 
 
 Another Receipt to cure the Bite of a mad Dog. 
 
 Take the Roots of Flower-de-Luce one Handful, bruife 
 and (lamp them fmail, and put them into Milk and give 
 it the Dog : A great many Dogs, and Keepers who have 
 been bit by mad Deg?, have been cured by this Receipt. 
 
 The Keepers of Dogs take the Flower-de-Luce Root, 
 and boil it in Milk, and then drain it and drink the Milk. 
 
328 ^he Gentleman's Beft Guide. 
 
 To kill Ticks, Lice , or Fleas in Dogs. 
 
 Take of beaten Cummin, with as much Hellebore, 
 and mix them together with Water, and wafh your 
 Hogs with it; ©r with the Juice of Cucumbers, if the 
 above cannot be had, and anoint him all over with the 
 Lees of old Dregs of Oil Olive. 
 
 / .... 
 
 Another. 
 
 Waih him with Water wherein Lime has been flacked, 
 and fome Wormwood and Carduus boiled with it, and 
 anoint him with Goofe Greafeand Soap. 
 
 For the Worm under the Tongue. 
 
 In hot Weather this fometimes occafions Madnefs in 
 Dogs; and therefore look under his Tongue, and you 
 will fee lomething white, which draw out with a fharp 
 
 Bodkin, and anoint the Wound with Allum and Honey. 
 
 * 
 
 Far fore Ears. 
 
 If the Ears of a Dog be only fcabby, anoint them 
 with Oil of Bitter Almonds, and it will foon heal them ; 
 but if they be fore within, then mix with the above. 
 Tar and Hog’s Grcafe, and it will make a perfedl Cure. 
 
 N. B. A Greyhound Bitch goes fix Weeks nuith Whelp, 
 and her Whelps are twelve Days blind: But all 
 ether Bitches go tvoehve Weeks with Whelp, and\ their 
 Whelps are only Jensen Days blind. 
 
 T H E 
 
[ 329 ] 
 
 T H E 
 
 Country GENTLEMAN’S 
 
 BEST GUIDE. 
 
 CHAP. II. 
 
 Containing Cautions, Rules, and Directions te 
 be taken and obferred in Fishing ; with the 
 Manner of making and preferring of Rods, 
 Lines, Floats, artificial Flies, &V. and for 
 chufing and preferring fereral Sorts of curious 
 Baits. 
 
 T is hoped this fhort Treatife upon Ang¬ 
 ling will be found, upon Experience, to be 
 as ufeful a Piece as any that has hitherto 
 appeared in Print. As the Rules and Di¬ 
 rections laid down in it are only to inftrud: 
 Beginners; fo they will, if carefully fol¬ 
 low’d, foon make them complete Mailers of the Art. 
 
 Many Things might be faid in the Praife of Angling; 
 but as that is only trifling away Time, and very little to 
 the Purpofe, fo I Ihall make no Mention of them, but 
 immediately proceed to the main Point; in doing which, 
 I Ihall endeavour to be as concife as poflible. 
 
 Moll 
 
33° ' lfje Gentleman's .belt Ciuide. 
 
 Moil Writers upon this Subjeft have told you, that a 
 young Angler ihould be furnifhed with a great Variety 
 and Number of Hooks, with Silk, Wax, Sciflars, Land¬ 
 ing-Hook and Landing-Net, Plummets, Shot and Floats 
 of divers Sorts ; as alfo with Silk Lines, Hair Lines, and 
 Indian Weed, the Feathers from the Hackle of a Red 
 Cock, Capon’s Neck, and Plover, or Wing of a Par¬ 
 tridge, with Gold or Silver Twill for the making his ar¬ 
 tificial Flies ; he fhould likewife have a Basket or Bag for 
 his Fifh ; a Reel for his Silk Lines ; and Pouch for his 
 Hair Lines ; in which there Ihould be divers Partitions 
 for his Silk, Hooks, Wax, Shot, and Flies, a Box for 
 his Worms, and another for his Gentles. Experience 
 will foon ihew him what other things he may have Occa- 
 fion for. 
 
 A Rod is the firft Thing I ihall treat of, which fhould 
 be made of Red Sallow, Withe or Hazle, chofen when 
 the Sap is out ; that is, in Odober or November, When 
 you have got fine. Sprouts, that are free from Knots, and 
 that will anfwer for Tapernefs to one another, put them 
 to dry on Hooks, on the Side of a Wall, with the large 
 End downwards, where there is almoft a conftant Heat, 
 but very gentle, taking Care fo to place your top Joints 
 that they may not warp in drying, and about February 
 pare off the Knots. When they are dry, fix to the Top 
 a Piece of round and taper Whalebone ; minding to fplice 
 your Joints with a Nicety ; which you fhould do with a 
 fine wax’d Thread ; you may make your Rods longer or 
 fhorter, or weaker or flronger, according to the Place 
 you would fifh in, or the Fiih you intend to take ; and if 
 you fix fine Wire Rings from one end of your large Rods 
 (which are ufed for large Fiih) to the other, fo curiouily, 
 as that upon laying your Eye to one, you may fee thro’ 
 all the reit, it will be cf great Service to you, for your 
 Line running through all thefe Rings, keeps it in a due 
 Pofiure. You fhould likewife about a Foot above the End 
 of your large Rods, affix a Winch or Wheel to give Li¬ 
 berty to your Phffi, if large, to run, it being fometimes 
 improper to check him before he returns of himielf: Your 
 Rod being finifhed, and fit for Ufe, you ihould twice a 
 Week rub it with Linfeed or Sallad Oil, to prevent its 
 growing too brittle, or becoming rotten. Rods made all 
 of a Piece, or of two Joints at moil, are to be preferred ; 
 
 they 
 
Directions for Liming. 331 
 
 :hey require a Twelve-Month a Seafooing. Now to make 
 hem of a brown Colour, as they may make no Refle¬ 
 xion in the Water, take off the outward Rind, and having 
 nixed a little Capons Greafe with Spanijb Brown, rub the 
 Rod over therewith before a gentle Fire, and it will pre¬ 
 sently bring it to your deflred Colour. 
 
 Obfervations in chufing good Hair, Hooks, &c. 
 
 Before you ufe your Hair, fee that it be long, even, 
 ind round, and without Flaw or Blemilh, which you 
 hould take from the Tail of a young white or grey Stcne- 
 lorfe when in his full Vigour; and in chufing your 
 Hooks, mind them to be fharp at the Points ; and par- 
 icularly obferve, that the Beards are good : Chufe Hooks 
 vith fhort Shanks, and Wire that is llrong; for if it be 
 weak, it will certainly fpoil your Sport ; and when you 
 alien them to your Line, obferve to lay your Line on 
 he Infide of the Shank, and fo whip it neatly about with 
 1 final I Silk Thread well waxed, minding to leave no 
 Knot in the Hair ; but more of this hereafter. 
 
 To make Hair Lines for Angling. 
 
 Let your Hair be round, and of an equal Bignefs, and 
 vhen you have got an Inllrument for Twilling, cut off 
 he Bottom Part, that being generally rotten ; then twill 
 t neatly without Gaping or Snarles ; which done, lay it 
 nto Water to fee which of it Ihrinks ; after a Quarter of 
 m Hour’s foaking, take it out, and twill it again; then 
 et it twine its own Way, and after ilretching it a little, 
 mu may tie your Links together with theFilhersor Wea¬ 
 vers Knot; thus you will have llrong and even Lines: 
 Jnes made of Silk are not amifs, but I prefer Hair, the 
 filk being often apt to rot. Now the bell Colour for 
 Hnes is the dark Alh-colour, forrel, white, and grey ; 
 he two tail for clear Waters, and the two firft for mud- 
 ly Rivers ; the pale watery Green is an excellent Colour, 
 md may be made thus: Take a Quart of Allum Water, 
 out into it fomethirg more than a Handful of Marygold 
 "lowers, boil it till a yellow Scum arifes ; then take half 
 1 Pound of Copperas, and as much Verdegreafe, and 
 :>eat them together to a fine Powder, and put them and 
 he Hair into the Allum Water, and let it lie ten Hours or 
 nore; then take the Hair out, and let it dry. 
 
 Hair 
 
332 The Gentleman's Beft Guide. 
 
 Hair may be made of divers other Colours, in the fol¬ 
 lowing Manner. 
 
 Yellow Hair is made by flamping and boiling three 
 Handfuls of Walnut Tree Leaves in two Quarts of fmall 
 Ale, or Water, and putting your Hair into it ; where it 
 may remain till it come to your defined Colour. 
 
 Rujfet Colour Hair is thus made : Put half a Pound of 
 Soot in a Pint of flrong Lees, with two Spoonfuls of the 
 Juice of Walnut Tree Leaves; boil them well in a Pan ; 
 take it off, and when it is cold, put in your Hair, letting 
 it remain till it becomes as dark as you would have it; 
 and if you would have it darker, put fome Umber into 
 the Liquor, and it will anfwer your End. 
 
 Brown Hair is thus made ; Let your Hair foak two 
 Days in flrong Ale and Salt, and it will be a fine brown 
 Colour. 
 
 Tawny Hair is made thus : Take fome Lime-water and 
 fteep your Hair in it about four Hours ; then take it out, 
 and put it for one Day in a Tan-pit or Tanners Ouze, 
 and it will become a fine Tawny Colour. 
 
 Mind always to dye your Hair before you make it in¬ 
 to Lines. 
 
 From March to September ufe the Green, from thence 
 to December ufe the Yellow in all Waters that are clear. 
 Ufe the Ruffet either in Rivers, Pools or Lakes all the 
 Winter. In blackifh Waters you fhould ,ufe the Browm ; 
 and the Tawny fhould be ufed chiefly in thofe Rivers or 
 Waters that are moorifh or heathy. 
 
 All Gentlemen who intend to make Angling a Part of 
 their Diverfion fhould provide themfelves with all the Ma¬ 
 terials before mentioned; and as for Hooks, he fhould 
 buy a good Number of divers Sorts and Sizes, minding 
 the Diredlions before laid down for the chufing them. 
 They are to be had at moft Fifhing-Tackle Shops, where 
 they may likewife buy a Landing-Net and Hooks: A 
 Piece of thin Sheet-lead rolled up, of about an Ounce or 
 better, makes the belt Plummet. 
 
 Now the Way to whip a Hook is as follows : 
 
 Wind your waxed Silk a little above the End of your 
 Line for a Straw’s Breadth, and then put your Hook to 
 it, twilling the Silk about for two Parts of the Length 
 you find it neceffary to be twilled ; then put your Silk in 
 at the Hole two or three Times over the Beard of your 
 
 Hook i 
 
Directions for Fifhing. 333 
 
 Hook ; then wet the Hook, and draw the Silk tight and 
 dofe, letting the Line be always on the Infide cf the 
 SJjank of your Hook, and then cut off your Silk and the 
 End of the Line as dofe as you can to the Twilling. 
 
 Ufe your Hair Lines as follows; for fmall Roach, Bleake 
 or Gudgeon, Ruff or Pope, a Line of one Hair; for 
 Dace or Roach, a Line with three ; for Pearch, Floun¬ 
 der or Bream, with four; for Chub or Chevin, Carp, 
 Tench and Eel, with fix ; for large Bream, Trout, Chub, 
 or Barbel, with nine ; and for Salmon fifteen. But at 
 moft Fifhing-Tackle Shops you may have Indian Weed, 
 which is bell to make your lower Link of for either 
 Trout, Bream or Carp. 
 
 To make an artificial Fly. 
 
 When you have cut as much of a brown Mallard’s 
 Feathers as will make the Wings, minding the Size of 
 your Hook, put the Line within-fide of the Hook, and 
 place the Point of the Feather to the Shank of the Hook ; 
 then bind it about two or three Times with the fame 
 colour’d Silk as you fatten'd your Hook on with ; which 
 done, take the Hackel of a Plover’s Topping, ftrip one 
 Side of the Feathers, then fatten at the Bent of your 
 Hook below the Arming, your Hackel, Silk, Crewel, 
 and Gold or Silver Thread ; then with your Gold or 
 Silver Thread work up the Hackel to the Wings, ob- 
 ferving that every Turn be done very neat and tight ; 
 when the Head is made, work your Hackle up to it, and 
 make that fall ; then divide the Wings apart with a 
 Needle, whipping the Silk about crofs-ways between the 
 Wings to divide them; turn the Point of the Feathers 
 towards the Bent of the Hook j twift the Silk a few Times 
 about the Shank, and fo fatten off. It is a very hard 
 Task for any one to make an Artificial Fly; but if the 
 above Dire&ions be carefully obferv’d, you may make 
 them fo as to anfwer your End very well. 
 
 There are many Sorts of thefe Flies, which are gene¬ 
 rally ufed in the Months following. 
 
 In March there are two Dun Flies much ufed ; the firft 
 is made of Dun-colour’d Wool, and the Wings of the 
 Mayle of a Partridge ; the fecond is made of Black Wool, 
 and the Wings of the Dun Feathers of a Drake’s Tail. 
 
 In 
 
334 ^' JC Gentleman s Beft Guide. 
 
 In Jpril there are divers Flies ufed, as the bright Brown, 
 the Body of which is made of Spaniel’s Fur, and the 
 Wings of light Grey ; the dark Brown, the Body make 
 of dark brown and fome violet Camblet mixt, and the 
 Wings of the grey Feathers of a Mallard ; and the 
 Stone or May Fly, the Body make of black Wool made 
 Yellow under the Tail and Wings, and the Wings make of 
 a Drake’s Down. 
 
 In May there are three Flies uied, all which you will 
 find to be of great Service ; the frit is the red or ruddy 
 Fly, which make of reddifh Wool wrapt round with 
 Black Silk, and the Wings mixt of theMayle of a Mal¬ 
 lard, and the red Feathers of a Capon’s F ail* The fecond 
 is the Yellow Fly, the Body of which make of yellow 
 Wool, and the Wings of the Tail of a red Cock; the 
 third is the Black Fly, the Body of which make of Black 
 Wool wrapt about with the Herle of a Peacock’s Tail, 
 and the Wings of the Feathers of a brown Capon, with 
 blue Feathers in the Head. 
 
 In June there is likewife three Flies ufed ; the firft is 
 the fad yellow or greenilh Fly, the Body of which make 
 of Black Wool ; with a Lift of Yellow on either Side, and 
 the Wings of a red Cock’s Mayle. The fecond is the 
 moorilh Fly, the Body of which make of a duskilh co¬ 
 lour’d Wool, and the Wings of the blackilh Mayle of a 
 Drake : The third is the tawnilh Fly, the Body make of 
 tawny Wool, and make the Wings contrary one againft 
 the other of the whitilh Mayle of a white Drake. 
 
 In July there are two Flies made Ufe of; the firft is the 
 Wafp Fly, the Body make of Black-wool clapt about 
 with yellow Silk, and the Wings of a Buzzard’s Down, 
 or of a Drake’s Feathers. The fecond is the Shell Fly, 
 termed alfo the Green Fly, make the Body of greenilh 
 Wool, and the Wings with the Herle of a Peacock’s Tail. 
 
 In Auguft ufe the dark cloudy dark Fly, make the Body 
 of Black Wool, wound round with black Silk, and the 
 Wings of the under Mayle of a Mallard, with a black 
 Head : This mull be made off the Hook ; and when you 
 draw it on your Hook, be fure that no Part of it beuif- 
 cerned. 
 
 The rougher the Bodies of your Flies are, and the more 
 Ihining, the better they are liked ; and thofe that delight 
 in hilling with thefe Flies, Ihculd take Care to have a 
 
Directions for Fifliing. 33^ 
 
 good Number of divers Sorts, for fometimes Fifh will 
 rile at one Fly, when they will not at another ,• and they 
 fhould take Care fo to throw their Lines, that the Fly falls 
 firft on the Water, and that none of the Line touch it, 
 which will certainly frighten away the Filh, and fo pre¬ 
 vent their rifing ; and in Fly-fifhing obferve to have al¬ 
 ways the Wind on your Back; in flow Rivers and flill 
 Places call your Line as far as you can, and let it fink a 
 little, then draw it gently back, and let the Fly float lei- 
 furely with the Current. There is fo much Trouble in 
 preparing and making artificial Flies, that I would rather 
 recommend the Buying of them at fome skilful Artifl, 
 than the making them themfelves. I have caught very 
 good Trout, and other Filh, with the Fly called the May 
 F/y, which may be met with on the Reeds or Sedge near 
 the River Side, in that Month, and have Jong brown 
 Wings ; and I have often caught very good Lace and 
 Bleak with a common Houfe-fiy. 
 
 Floats. 
 
 It being very proper for every Angler to know how to 
 make his own Floats, I fhall here lay down the Method 
 thereof. 
 
 Get a Piece of found, firm and clofe Cork, lhape it 
 like an Egg, except that the fmall End be fomewhat thin¬ 
 ner ; bore it through with a fmall red-hot Iron, making 
 it as fmooth and even as poflible ; then put therein a Goofe 
 Quill to your defired Length, letting the fmall End of 
 the Cork be next your Hook, and your Line mull run 
 through the Quill. 
 
 A Float a little bigger than a Pea will ferve for a Angle 
 Hair-line ; for three Hairs it Ihould be three Times as big ; 
 for fix Hairs as big as a Walnut ; and all above as big as 
 a double Walnut. 
 
 But for flill Waters I prefer Swan or Goofe-quill Floats 
 with a red Top ; which you may make yourfelf, or buy 
 at the Tackle Shops; the Way to make them is thus : 
 Take a Swan or a Goofe-quill, dip the fmall End (which 
 will be uppermoft when in the Water) in any Kind of red 
 Paint; cut it to your defired Length ; then take a Bit of 
 Stick, and cut it round and fmooth till it exa&ly fits the 
 Quill ; when you have fo done, fix in the End of the 
 Stick a fmall Piece of Brafs Wire loopwife, and fo fix the 
 
 Stick 
 
330 —"lije Lrmiem&ns uuiue.- 
 
 Stick in your Quill, with the Loop out; then cut a fmall 
 Piece out'of the Middle of another Quill, and put it over 
 the thin End of your Float, to come near the Middle ; 
 which done, it is finijfhed j the Loop in the Stick at the 
 Bottom of your Float, is for your Line to go through, and 
 the Piece of Quill that goes over, is to keep the Line 
 clofe all the way up the Side of it. 
 
 As the Intent of Floats is to fee when the Fifh bite, fo 
 when the Cork or Quill-float is drawn under Water gent¬ 
 ly, then ftrike, but not with too fmart a Jerk, and then 
 draw your Fifh up ; if he be large, you may let him take 
 8 or io Plunges, which will tire him, before you draw 
 him out j in doing which, a good Angler is never too hafly. 
 
 *To keep and prefern) e live Baits. 
 
 All Worms Ihould be kept in an earthen Pan in Mofs. 
 which Ihould be waihed and fqueezed dry twice a Week, 
 dropping a Spoonful of Cream into the Mofs every three 
 or four Days, and keep the Pan in a cool Place : Thus 
 you may keep and preferve them for a long Time : Moll 
 Dunghils will fupply you with Worms, but the Brand¬ 
 lings are generally found in Cow or Hog’s Dung, and the 
 Lob Worms in the Night-time, andbeftaftera Shower of 
 Rain, for then they come out to feed in large Quantities 
 in the Paths of Grafs-fields, or the Walks of Gardens. 
 
 * Preferve Ant-flies thus: Take the blacked: Ant-fly out 
 of the Ant-Hill, which you will find all the Summer, be 
 fure to get them with their Wings on ; then get a Glafi 
 Bottle that holds a Quart, put therein a Handful of the 
 moift Earth and Roots of Grafs ; then put the Flies gentlj 
 in, that they lofe not their Wings, and then put fom< 
 Earth over them, and they will keep alive for a Month o: 
 two. 
 
 Breed Gentles thus: Take a Piece of Bead’s Liver 
 hang it over a Barrel of dry Clay ; let the Liver be fly 
 blown; and as the Gentles grow big, they will fall in 
 to the Barrel and fcour themfelves, and be confiantb 
 ready for Service. As Gentles are a very good Bait, an 
 the better for being lively, I fliall give you the Metho 
 of preferving them : When you take them from the Tal 
 low, keep them in moift Sand; and as you want them 
 take them out of the Sand, and put them into fine dr 
 -Sand or Bran, to take with you for Ufe. 
 
 Froi 
 
uirecuom jor r lining. 337 
 
 From the Spawn or Eggs of Beetles are bred Grubs » 
 (hey are found in Holes under Horfe or Cow Dung; 
 which prelerve thus: Take a number of them, and put 
 them, with a Feck of their own Earth, into a clofe Yef- 
 fel, and they will keep all the Winter. 
 
 The Bob, Cadis Worm, Canker, and fuch like, mull 
 be preferved in the fame Things as you take them. 
 
 Live Flies mull be ufed as you catch them ; or preferved 
 fome Time, by putting them in a Bottle with fome Sugar. 
 
 Having now treated of every 'I hing necelfary to eijuip 
 an Angler, I lhali proceed to give fome general Dire¬ 
 ctions, with the Times and Seai'ons of Angling ; and Cue 
 Methods and Baits ufed in the taking of divers Sorts of 
 Filh : But as feveral Gentlemen may be defirous often to 
 get a Difh of Filh. for to pleafure a Friend, or even to fatif- 
 fy his own Curiofity, without the Trouble of Angling for 
 it, I lhali in the firll Place lay down Directions for the 
 throwing of a Calling-Net, which may be had at any 
 Net-Maker’s in London. 
 
 fhe way of throwing a Cafing-Net is thus : 
 
 There is a long Cord to the fmall End of the Net with 
 a Loop at the End of it; put that Loop over your left 
 Wrilt ; then take up fo much of the Net in your left 
 Hand, as that the Leads juft reach the Ground ; then 
 with your right Hand take up a third Part, and throw it 
 over your left Shoulder, fo as to fpread all over your 
 Back : Then take up another Third in your right Hand, 
 and let the remaining Third hang down; now Hand up¬ 
 right, and being in the Place where you intend to call it, 
 incline your Body a little to the Left, that you may fwing 
 yourfelf about with the greater Force ; now throw your 
 Net; as you turn to the Right, take a large Scope with 
 your right Arm, keeping your Feet always in the fame 
 Pollute ; for though you are firll to incline your Body to 
 the Left, and in throwing bring it about to the Right, 
 yet your Feet are always to Hand firm. As this Bafinels is 
 very wet and dirty, you Ihould have a leather Coat tied 
 before with Strings, and them to lay even and clofe, for 
 if you have Buttons, and the Mefhes of the Net in the 
 Swing Ihould lay hold of them, it will go near to hawl 
 you in. 
 
 Thus 
 
 •-i 
 
33S T/tf GentlemarTs Beft Guide. 
 
 Thus if you live near any Place that is well ftored, you 
 may catch a good Difh of Fifh in a very few Hours; for 
 this Net, if well thrown, brings up every thing within 
 its Reach: But mind that you have Room enough, and 
 a good Bottom, for any Roots of Trees or Pofts under 
 Water will certainly tear your Net; if you throw your 
 Net firftin an open Place, by way ofPra&ice only, you 
 will eafily learn how to throw it in any Place, although 
 never fo much confined for Room. 
 
 9 Some general Directions for Angling. 
 
 As every Angler generally has his peculiar Haunts, fo 
 he fhould, to draw the Fifh together, put in their Holes 
 every four or five Days, fome Corn boiled foft. Worms 
 chopt to Pieces, Garbage, or Grains fteeped in Blood and 
 dried. You fhould never let your Shadow lie upon clear 
 fliallow Water ; and be fure, as often as you can conve* 
 niently, to fhelter yourfelf under fome Bufh or Tree, at 
 fuch a Diftance from the River, that you can but juft per¬ 
 ceive your Float, efpecially if it be in a clear gravelly 
 Place, where you can fee to the Bottom. 
 
 Always angle in black or dark-colour’d Cl'oaths. Before 
 you fix your Bait to Angle, be fure to plum your Depth, 
 and fo let your Bait lie on the Ground, or fo far from it 
 as fhall be directed hereafter, when we come to treat cf 
 the taking of divers forts of Fifh. Jf you Angle in a 
 Pond where Cattle drink, chufe to ftand at their fording 
 Place but in a River, at fuch Places as are the likeliell 
 Haunts for fuch fort of Fifh; as for Trout in quick 
 Streams, and with a Fly upon the Stream on the Top of 
 the Water; for Pearch and Roach on Scowrs ; deep Holes 
 that are pretty much fhaded for Chub ; under Banks that 
 hang over for Eels; and the Bream you will find in the 
 quieteft and deepeft Part of the River. When you fifh in 
 Rivers troubled with Weeds, where there is generally 
 good Sport, on Account of the warm Harbour it is for 
 Fifh, take particular Care how you throw in your Hook, 
 or ftrike a Bite, left, being too eager, you lofe both 
 Hook and Line. The beft Places to angle in are the Falls 
 of Mills, and the Opening of Sluices, if you let your 
 Bait go with the Courfe of the Water, or under old 
 Bridges, hollow Banks, or great Roots of Trees, which 
 
 are 
 
Directions for Fifhing. 339 
 
 are fine Harbours for large Fifh, or efpecially where there 
 is a Whirling or Turning of the Water, and upon a clear 
 gravelly Soil, or in a deep Hill Water. 
 
 If you pull out the Eyes of fuch Filhasyou catch, and 
 fifh with them, you will find them good Baits. 
 
 Your Line lhould be near as long again as your Rod 
 in Fly-fijhing, and you ihould withdraw your Bait when 
 it begins to fink ; and in whipping, obferve that the Fly 
 falls gently on the Water firll, without any of the Line ; 
 and in this way of filhing, always go with the Stream, 
 keeping yourfelf out of Sight as much as poflible, letting 
 the Wind be on your Back, as I faid before. 
 
 There is a way made ufe of, called Angling by Hand 
 with a Ground Bait, and no Float, and only one Shot rtf' 
 fink your Hook, which lhould be fmall, your Line fome- 
 thing longer than your Rod, and with a fmall Cad or 
 Brandling for a Bait: You Ihould fifh in a clear Stream 
 only, and always up the'River, having your Worm be¬ 
 fore you, with a light Rod like that ufed in filhing with 
 a Fly; and thus your Bait will be fometimes taken at 
 Top, at other Times in the Middle, and almoll always 
 before the one Shot finks it quite to the Bottom, becaufe 
 of the Stream’s helping to keep it up in the firll Place ; and 
 in the next, your always keeping it in Motion, by pulling 
 it in and throwing it out again like Fly fi/hing; but as you 
 lhould always in this Cafe pull gently againil the Stream, 
 fo the bell Place to Hand on is a Bridge or Plank that 
 crofTes the River. 
 
 I think I have now nothing more to fay, but to re¬ 
 member you, that you never put your Lines, of what 
 fort foever, up wet ; and always to mind and oil your 
 Rod twice a Week with Linfeed or Sailed Oil. As to 
 the proper Times and Seafons for Angling, I lhall men¬ 
 tion only fuch as by Experience I find to be the bell. 
 
 Cloudy cool Weather, in the hot Months, is the bell ta 
 Angle in, efpecially if you have a South or Well-wind, 
 for ’tis found by Experience to be in vain to angle with, 
 an Eallerly-wind : In Ihort there is good Angling with a 
 Ground Bait, from March or April to October, a lowering 
 Day being better than a clear one, and a cool one better 
 than a hot one ; and the bell Hours for Angling are from 
 about Three in the Morning till about Nine, and from 
 four or five in the Afternoon, till you cannot fairly fee 
 
 0^2 the 
 
34 ® The Gentleman's .Beit (Juide. 
 
 the Motion of your Float, there being very little Sport to 
 be had in the Middle of the Day, efpecially when the 
 Sun lies hot on the Water. In Winter all Times are a- 
 like, fave that the hotter it is the better. But for Whip-^ 
 ping with a Fly, the principal Months are March, April, 
 May, and June, a little in the Morning, and a little in 
 the Evening ; but the beft Time is from Six to Nine or 
 Ten, in a fine, warm, calm Evening; when, if you give 
 them the Fly they are inclined to, they will rife, bite 
 freely, and give you excellent Sport. 
 
 c Ihe Methods taken, and Baits ufed for taking•dh-vers 
 forts of Fijh. 
 
 From March to Michaelmas is the beft Seafon to Angle 
 for Salmon, which generally fwim in the broadeft Part 
 of the River, near the Ground, and are taken with an 
 Artificial-fly thus : As foon as ever he rifes, give a Jerk, 
 and you will hook him ; as foon as he finds himfelf hung, 
 he will plunge about, but not endeavour to run very far 
 away ; however, give him Line, and he will foon return ; 
 whan you perceive he returns, which you will eafily do 
 by your Line’s growing flack, wind up as faft as he gives 
 you Line ; when he is tired, draw him gently to the 
 Shore, and take him out with your Landing-Net or Hook, 
 which you muft always take with you, when you go with 
 an Intent to kill large Fiflo : and your Flies muft be pretty 
 large, with long Wings ; and as he is a ftrong Fijh, you 
 muft ufe your Troll as for Pike. 
 
 When you filh with a Ground Bait for Salmon, it muft 
 be 6 red Worms fcoured well in Mofs, and put all on the 
 Hook together, threading them over the Hook in fuch a 
 Manner as to hide the Arming or Place where it is fattened 
 to the Line ; then drop your Line in a deep Hole in the 
 River, or clofe under the Bank, drawing it up and down 
 gently, and if Salmon be there, they will foon take the 
 Bait ; never attempt to filh for Salmon after Nine in the 
 Morning,, nor before Six in the Evening. Be fure to give 
 them Time to gorge the Bait, for fometimes they will 
 . nibble at it for fome Time before they will fwallow it. 
 If this will not do, take off the Lead from your Line, 
 and put a fmall Fifh upon your Hook, by running it 
 through the Fins on the Back, and then drop it in, let¬ 
 ting him fwim about near the Hole; and if he takes this, 
 
 hook 
 
Directions for Fifiling. 341 
 
 hook him diredtly.. The Rod with the Ring of Wire on 
 the Top, through which the Line runs, with the Winch 
 or Wheel near the Hand, is very proper to ufe for taking 
 of Salmon when you fifh with a Ground Bait. 
 
 Salmon-fry are taken with a fine Hair-line, with 
 two or three Hooks and finall Artificial-flies fix’d at a Di¬ 
 stance from one another, and a fine taper Rod: Throw 
 ©ut your Line, and in drawing or jerking it eafy back 
 again, you will fee three or four of them rife at a Time ; 
 they are very greedy, and you may draw them out of the 
 River as foon as ever you have hooked them. 
 
 Salmon Peel are taken by dropping your Line, 
 baited with a Brandling, gradually into the Hole ; when 
 he bites, don’t flrike him eagerly : He is a fhy Fifh, fo 
 you mull be fure to keep out of Sight ; and the Time to 
 take him is in the Morning, any time before Nine, or 
 after Six in the Afternoon. 
 
 Trout are in their Prime at the end of May: They 
 are caught with the Minnow, Dew-worm, Lob-worns, 
 or Brandling, which is bell when taken out of the Tan¬ 
 ner’s Bark j or with the natural or artificial Fly : let your 
 Worms be fcoured in Mofs as before dire died ; ufe a taper 
 Rod with a good Hair-line, and let your Rod point down 
 the Stream. This being a very fhy Fifh, you muft be 
 fure to keep out of Sight. Morning and Evening is the 
 beft time to fifh for them. If you would take them by 
 Hand, with a running Line without Cork or Float, get 
 a Lob-worm, put your Hook in it a little above the 
 Middle, and out a little below it; then draw your Worm 
 above the Arming of your Hook ; and then run your 
 Hook in at the Tail, that the Point may come out at the 
 Head. When you ufe a Minnow, take the white!!, and 
 one that is not too large, and put him on the Hook thus; 
 put your Hook in at his Mouth, and out at his Gill, 
 drawing it through about three Inches ; then put the 
 Hook again into his Mouth, and let the Point and Beard 
 come out at his Tail ; then tie the Hook and Tail about 
 with a fine white Thread, and let the Body of the Minnow 
 be almofl llraight upon the Hook ; then try againft the 
 Stream if it will turn, for the falter it turns, the better ; 
 or, for want of a Minnow, ufe a Loach or Stickle-back. 
 Throw your Line in, and draw the Minnow up the Stream 
 by Degrees near the Top of the Water ; and if the Trout 
 
 0^3 fee« 
 
342 The Gentleman's Beft Guide. 
 
 fees it, he will flrike boldly at it: which done, give him 
 Time to gorge it before you hook him. 
 
 To take Trout with a May-Fly , ftand out of Sight un¬ 
 der fome Tree or Hedge, with your Back to the Wind, 
 and a fine light Hazel Rod in your Hand, and a Line of 
 two or three Hairs in the lower Links, and more upwards 
 caft your Line as far as you can, letting your Fly fall on 
 the Water gently, taking care to let no Part of the Line 
 fall on the Water with it, and be fure caft your Line down 
 the Stream ; if the Sun happens to be before you, it will 
 ■ be of great Service. 
 
 There are many other Flies which will be ferviceable 
 both for this, and feveral other Sorts of Fifh ; the Names 
 and Methods of making which, I have laid down before. 
 
 The Time for taking Pike is in the Month of Augujl. 
 they being then in their Prime ; thefe are taken by Trowl- 
 ing, for which you muft have a Rod near i z Foot long, 
 and your Line ought to be 30 Yards long, which muft be 
 wound round your Reel; a leaded Hook with two Link! 
 of Wire faftened to it; a Ring 1 fix’d to the Top of youi 
 Rod; a Landing Hook and Net, and a Staff at leaft fom 
 Foot long to fcrew either of them to, as you fhall have 
 Occafion to ufe : You fhould likewife have a Bag for youi 
 Fifh ; and as Mifchances often happen in Trowling, yoi 
 fhould have half a Dozen Hooks always with you. 
 
 Thefe Things being all in Order, and you at the River- 
 fide; which fhould be very early in the Morning, the nex 
 Thing is to make ready your Bait; which fhould be don< 
 thus: Fix your Wire into the Eye of your Fifh Needle 
 and put it into the Mouth of a Gudgeon, or for want 0 
 that, into the Mouth of a Dace, and bring it out at th< 
 Middle of the Tail; then let the Hook be fix’d on om 
 Side, letting the Point be near his Eye; let his Mouth b< 
 ftrongly fewed up to keep the Hook immoveable; run ; 
 fine Needle and Thread thro’ his Head, juft below his Eye 
 .then run it thro’ again below his Gills, and fallen it on th< 
 oppofite Side, which will preferve its Gills, and keep then 
 from Damage; let the Fin of the Tail be cut off ant 
 faftened to the Top of the Wire, that the Bait may li 
 fmooth upon the Hook ; fallen it thus: Take a Need! 
 and flrong Thread, and run thro’ the Tail of the Fifh 01 
 one Side of the Wire, and fo through again on the othe 
 Side of the Wire, and fatten it; which done, run i 
 
Directions for Fifhing. 343 
 
 thro’ the Eye of the Wire, and again thro’ the Filh’s 
 
 Tail; then twill it round the Wire, and tie it not to Hip. 
 
 Now make a Loop at the End of your Line, and fallen a 
 Swivel to it, and fo put it thro’ the Ring on the Top of 
 your Rod ; your Bait being ready, hang it on your Swi¬ 
 vel. Being thus prepared, obferve not to go too near 
 the Side of the River, but keep as far oft' as pofiible, and 
 fo juft drop your Bait down the Side of the Bank ; if no 
 Filh lie there, let out more Line, and reach the other 
 
 Side, minding to keep your Bait always in Motion, by 
 
 pulling it to and fro. When you have thrown out your 
 Bait four or five times without Succefs, go to another 
 Place ; and if a Filh Ihould take the Bait there, which you 
 will eafily know by his giving a fudden Twitch, don’t 
 check him, but let him run, and give out what Line he 
 will take; for whenever he feizes your Bait, he runs to 
 his Harbour to pouch it; fometimes when they are not 
 hungry, they will keep it between their Teeth near half 
 an Hour ; when he draws no more, you may reafonably 
 fuppofe him to have reach’d his Harbour; fo you may lay 
 down your Rod for about a Quarter of an Hour; then 
 take it up again, and draw your Line very gently ; if you 
 find he has hold of it, draw your Line a little more ; but 
 if he ihould pull, give way ; after a little Time, draw 
 gently again till you fee him; now if the Bait is crofs 
 his Mouth, let him go; but if not, then he has pouched 
 itfo give him a fudden Jerk, that the Hook may fallen 
 in him : But after all, if you can fee him run as foon as 
 he has firft taken your Bait, then jerk him immediately ; 
 however, if the River be free from Stumps of Trees, '&c. 
 he may run fifteen or twenty Yards before you check him; 
 otherwife keep your Line tight to prevent his entangling 
 it; which he will endeavour to do ; and if he does, ’tis a 
 hundred to one but you lofe Filh, Bait, and Part of your 
 Line. But to proceed, when you think him tired, draw 
 him to Shore, and take him out with your Landing-hook 
 or Landing-net; be fure not to lift him out with your 
 Line, for when they find tbemfelves out of the Water, 
 they will give a fudden hard Jerk, and furely break your 
 Line, and get away, notwithftanding you may think they 
 are fo tired that they can hardly ftir. 
 
 There is another way to take Jack or Pike, called 
 Snapping; for which you mull have a ftrong Rod fixteen 
 
 Q_ 4 Foot 
 
344 Gentleman's Befl Gaide. 
 
 Foot long at leak, with a Top to it made of Whalebone 
 as thick as the biggeft Part of you Little-finger: You 
 mull likewife have a firong Line, tho’ not quite fodong as 
 your Rod; at the End of which fix your Snap-hook; 
 which Ihould be made thus: Take two Salmon-Hooks, 
 and about 14 Inches of Gimp ; turn the Hooks back to 
 back, and place the Gimp in the Middle ; tie them toge¬ 
 ther with a Piece of waxed Silk, fo that the Hooks cannot 
 turn, nor the Gimp be drawn away ; then place a Perch- 
 hook between the two Salmon Hooks towards the uppei 
 Part of the Shanks, and fallen it with waxed Siik, about 
 18 Inches from the Botttom of your Line ; put on r 
 large Cork-float, and upon the Line as much Lead as wil 
 fink the Bait, and keep the Float upright: The bell Bai 
 is a Gudgeon, but for want of it, a fmall Dace or Road 
 may ferve : Your Bait mull be fix’d on your fmall Hook 
 by running it under his back Fin ; then lay in, and le 
 the Bait run down the Current; and if you fee the Floa 
 drawn under Water, you may imagine a Pike has takei 
 it, fo that you mull give a ftrong Jerk to hook him; a 
 Hon as he is hooked, be fure to keep your Line alway 
 ibaight, otherwife he will get loofe; then draw him o 
 Shore, if you have a convenient Place; if not, make ul 
 of your Landing Hook or Net, and tho’ he will make 
 great Struggling in the Water after he is hooked, yet 
 you keep your Line ftraight, you need not fear holdin 
 him. You mull remember in Snapping, that you nev< 
 give a Fifh time to run as in Trowling, but hook an 
 draw him out dire&ly. 
 
 Although I have mentioned in this and other Cafes, tl 
 Ways to make divers Sorts of filhing Tackle, yet tl 
 eafiell and bell Way would be to purchafe them at a fill 
 ing Tackle Shop ; for as they are Artilts, and in conltai 
 Practice, of courfe their Work mull be neater and tight* 
 than you can at firlt pretend to make; however there a: 
 doubtlefs fome that are very curious that way, and othe 
 willing to learn, for whofe Benefit I have chiefly mei 
 tioned them; becaufe if they live at a Dillance from Lo. 
 don, perchance they cannot get fome Sorts of Tackle 
 any reafonable Time ; fo that* if he can make them hin 
 felf, it will no doubt be a great Pleafure and Satisfaftit 
 to him, and he may have many a Day’s Diverfion in ti 
 
 Weath 1 
 
Direftiom for Fifhing. 345 
 
 Weather for fifhing, as he could not otherwife have had 
 for want only perhaps of a Hair-line, or fomefuch thing. 
 
 Carp are in their Prime in June. The Directions for 
 taking them are as follows: When you intend to angle for 
 Carp in any Canal or Pond, plumb the Depth ; when you 
 have found the deepeft Place, boil a Quart of white and a 
 Quart of grey Peafe together into a Pudding; then chop 
 fome Worms among it, and throw it into the deepeft Place 
 on the Over-night; let the laft Link of your Line be In¬ 
 dian Weed, and your Bait a fine Garden Worm well 
 fcoured in Mofs ; when you have fix’d him on your Hook 
 fo as to hideHook and Arming, juft dip it inTar. Now be¬ 
 ing at the Pond or River, be fure to keep from going too 
 near the Sides, for they are a very fhy Fijh ; if they refufe 
 the Worm, which you muit drop into the Place, letting it 
 lie on the Bottom where you put your Ground-Bait in on the 
 Overnight, then take a common Roll, and fop it in Milk, 
 wherealittle fine Loaf-fugar has beendifTolved,andvvith your 
 Hand work it into a Pafte; this is a killing Bait. A Carp 
 will nibble fome time before he will fwallow the Bait, fo 
 you mull have Patience ; but when the Float is pull’d three 
 or four Inches under Water, then flrike, (and as he is a: 
 leather-mouth’d Fijh, it is hard for him to break his 
 hold when he is once hooked) and keep him in Play with¬ 
 out letting him run to his Harbour, left he entangles you ; 
 as he is a ftrong Fi/h, fo your Line and Rod muft be 
 ftrong in Proportion; and the Times of Angling fhould 
 be very early in the Morning till about Eight o-Clock, 
 and after Six at Night, as long as you can fee. 
 
 The Directions, for taking Carp, will alfo ferve for 
 Tench, both as to giving time to fwallow the Bait, the 
 Hours for Angling, the Strength of the Line and Rod, 
 and the Bait itfelf; but as Tench delight chiefly in Worms, 
 ■you fhould have feveral Sorts of them, as the Lob-worm, 
 Marfh-worm, Cad-worm, and Flag-worm ; for if he re- 
 fufes one, he may take another. If you angle in a Ri¬ 
 ver, chufe a Place where the Water is fmooth upon the 
 Surface, for they delight in deep and filent Waters. 
 
 Carp and Tench are likewife taken with your Cafting- 
 Net; and if you bait your Pond as before directed for 
 Carp, and there is any Fifh in the Pond, you cannot 
 poflibly mifs taking them, provided you draw your Net 
 the Moment it reaches the Bottom, for both Carp and 
 
 Q_ 5 Tench 
 
346 c The Gentleman's Bell: Guide. 
 
 Tench will immediately ftrike into the Mud, and you 
 will draw your Net over them, if you give them everfo 
 little Time after the Net is funk. 
 
 Perch being a Filhof Prey, the bell Bait for him is 
 a Minnow, thro’ the back Fin of which you lhould run 
 your Hook, and fo having a Float and Lead to poize it, 
 let him fwim up and down about a Foot from the Bottom, 
 in the Turning of the Water or Eddy; and though he 
 bites freely, you mull give him Time to pouch his Bait, 
 for he is not a Leather-mouth’d Filh; the fame Tackle 
 you ufe for Carp will ferve for thefe; but as when you filh 
 in a River for Perch, you may light of young Jack, it 
 vvou'd not be amifs to have a good llrong Silk Line, and 
 the Hook armed with Wire. Early in the Morning, and 
 late at Night (as for Carp and Tench) is the bell Time to 
 angle for Perch; and it will not be amifs to bait the 
 Ground where you intend to filh over Night with Lob¬ 
 worms chopt in Pieces. 
 
 Barbel lie in a deep Water, at the End of a Current, 
 Or in a Hill Stream ; they are a Leather-mouth’d Filh, and 
 cannot ealily break their Hold when once they are hook’d, 
 and the bell Bait for them is a Lob-worm well fcower’d in 
 Mofs; they will bite early in the Morning. As they 
 are a • very large Filh, and will llruggle much, fo you 
 ihould have a llrong Rod and Line, with a Winch or 
 Wheel, as directed for the Salmon Rod. You may like- 
 wife ufe for your Bait the Spawn of a Salmon Trout, or 
 any other Filh, or Green Gentles, or Bits of tough Cheeft 
 laid a-lleep 24 Hours in clarified Honey ; and if you bait 
 the Place where you intend to filh a Night or two before, 
 you cannot fail of Sport if there be any Filh, provided 
 your Bait be fweet and clean. 
 
 Chub, (known by the Name of Chevirt or Cbavender] 
 are a llrong unadive Filh, whofe chief Places of Refor 
 are Bridges, Trees, Planks, fife. He is a Ihy Filh, tho 
 he bites freely; rhe bell Time to angle for him is in ; 
 -Morning; in hot Weather on the Top of the Water, anc 
 in cold near the Bottom; and as to Bait, he will take a! 
 Sorts of Worms for Ground-bait, but on the Surface o 
 the Water, ufe a Moth, Wafp, Grafhopper or Caterpil 
 lar; and in Augujl and September ufe Palles ; let your Bai 
 not reach the Bottom, for he likes to rife at a Bai 
 rather than take it off the Bottom, 
 
 Breas 
 
Directions for Fifhing. 347 
 
 Bream is a large flat Fifh, and it is a hard Matter to 
 take them with a Line without baiting the Hole thus : 
 boil a Peck of Barley Malt grofs-ground, ftrain it through 
 a Bag into a Tub, and when it is cold, take it to the Ri¬ 
 ver about Nine at Night, fqueeze it hard, and throw it into 
 the Place where you would fifh. Get there very early 
 in the Morning, and drop your Bait, which fhould be a 
 firong Worm fix’d on your Hook, in the Middle of your 
 Ground-bait; he is a ftiy Fifh, and you will find fome 
 Trouble in landing him; when he bites he will throw 
 up your Float, and when it lies flat upon the Water he has 
 gorged the Bait, fo that you mull then ftrike him gently, 
 keeping your Line tight till you have drawn him out; let 
 your Float be of a middle Size, and your Lead about two 
 Foot under Water; Or you may ufe for Bait Pafte made 
 of brown Bread and Honey, young Wafps, green Flies, 
 Graflioppers, or Red Worms. 
 
 Greylinc and Umber fwim nimbly in the Middle 
 of the Water; in April you may angle for him with a Fly,. 
 ®r Gralhopper with the upper Wing pulled off, which he 
 will freely itrike at; otherwife, which is full as well, take 
 a Cork-float; and your Bait, which lhould be a red Worm, 
 or a Worm called the Jag-tail, which is of a pale flefh 
 Colour, with a yellow Jag on his Tail, and is to be found 
 in Marley Grounds and Meadows in fair Weather, mull 
 reach within two Foot of the Bottom, he being apt 
 to rife at the Bait; in May you may ufe the Green-worm, 
 in June the Bait that breeds under the Oak-bark; in July 
 the Bait that breeds on the Fern-leaf; and in AuguJ ,?, 
 and after, the red Worm; in fhort, they are taken after 
 the fame Manner as you take Trout, efpecially with the 
 Fly: As he is no Leather-mouth’d Fifh, fo he is eafily 
 loft after he is ftruck. 
 
 Flounders are a fhy and wary Fifh, and very greedy 5 
 their ufual Place of Refort are the Sides of Sand-banks or 
 ftrong Eddies, or in deep Waters where there is a gravel¬ 
 ly Bottom, but particularly in a brackifh Stream, and 
 may be fifhed for all Day long in the Months of April' 
 May , June, and July ; the bell way to angle for them, 
 is to put fo much Lead upon your Lines, about ten Inches 
 from your Hook, as will keep it fteady at Bottom, fo as 
 the Bait may have Liberty to be play’d about by the Wa¬ 
 ter ; let your Float lie flat upon the Surface, and when it 
 
 cocks 
 
348 *the Gentleman's Beft Guide. 
 
 cocks up, and afterwards is drawn under, you may be 
 fure you have a Bite ; but don’t itrike too quick, for he 
 will fuck the Worm for fome Time before he’ll fwalldw 
 it. Your Hook fhould be very fmall, and all Sorts of 
 Worms, Wafps, and Gentles, are good Baits. 
 
 Mullets are a Fijh that are very fhy, they will rile 
 at a Fly like a Trout ; and they may be taken with a 
 Worm under Water, provided you ftfh within about two 
 Fcot of the bottom ; they are to be met with only in 
 thofe Rivers that run into the Sea, where they are thrown 
 up by the flowing of the Tide. 
 
 Smelts are in Seafon in March ; angle for them with 
 a Angle Hair Line, and let your Bait be Gentles or white 
 Pafte. 
 
 Roach is a leather-mouth’d Fifli, fo that when once 
 he is hooked he cannot get off. They frequent gentle 
 Streams which are not lhallow ; angle for them about a 
 Handful from the bottom, and let your Bait be eithei 
 fmall white Snails, Bobs, Gentles, the young Brood o: 
 Wafps or Bees, the Cad-bait, or any fort of Worms; ant 
 fometimes they will take Pafte very well; but towards the 
 end of Augujl ufe either Pafte, or the Ant-fly with tht 
 Wings entire; you muft always ftlh within eight Inche 
 of the bottom though you bait with Flies, for he wil 
 take nothing on the top of the Water. 
 
 Rud is a ftrong Fijb, and will ftruggle hard, he feed 
 near the Top of the Water, and may be taken with Red 
 worms or Flies. 
 
 Dace may be taken towards the Top of the Wate 
 . with the Stone Caddis or May-fiy , of which you may ge 
 what Quantity you will from the Reeds and Sedge by th 
 Water-Ade. When you ftfh for them upon a Scour, ul 
 Gentles or Pafte in the Summer, but in the Winter ul 
 the white Worm with the red Head, which are found i 
 new broken up Ground that is heathy or fandy; an 
 when in the Deeps, fedden Malt, Houfe-flies, Caddict 
 the Grafliopper with his Legs pull’d off, or the fmall Rec 
 worm ; and when he bites, ftrike nimbly ; angle for hit 
 about half a Foot from the bottom, with a Angle Ha 
 .Line. Early in the Morning and late at Night is the be 
 time to angle for Dace. 
 
 Gudgeons delight in fhallow Streams vvhofe botto; 
 is fandy or gravelly; they will bite all Day long ; A: 
 
 vvi 
 
Directions for Fifhing. 349 
 
 with a Float, and your Bait mull lie on the Ground ; if 
 you rake up the Gravel or Sand with a Rake, they will 
 bite the fiefer and fafter ; or for want of Raking, throw in 
 a little Gravel or Dull now and then : Let your Bait be a 
 fmall Red-worm or Caddice-, a fingle Hair Line with two 
 Hooks to it, one a little above the other ; he feldom bites 
 eagerly,’ but when once he is druck he cannot get loofe, 
 being a leather-mouth’d Fijh. 
 
 Bleak is a Fijh that is eafily taken on the Surface of 
 the Water with a common Houfe-fly, great Numbers of 
 which you may preferve in a Phial with a little Sugar ; 
 they will likewife take the Gentle, Caddice, or white 
 Patte, about two Foot under Water : and in doing this, 
 you may ufe a fingle Hair Line, with four or five fmall 
 Hooks to it; the Hooks being placed two or three Inches 
 above one another. 
 
 Eels delight in fill Waters with muddy bottoms, and 
 in rotten Roots of old Trees, and are taken feveral ways, 
 but the bed Places to angle for them is in Mill-ponds, 
 Wears, Bridges, great Falls, and the like, and the faired 
 way is to angle upon the Grabble for them with a Lob¬ 
 worm, Minnow, or a Piece of raw powder’d Beef; they 
 will fuck the Bait fome time before they fwallow it, fo 
 you mud have Patience, and not be too eager in driking. 
 You may likewife take very large Eels by laying in 
 Night-hooks, which are Lines with feveral Hooks fa¬ 
 ttened to them, and each Hook baited with different 
 Baits, as fmall Roach, Hens Guts, young Lampries or 
 Lamperns, Lobworms, &c. 
 
 Eel-Pouts are to be found in the fame Place as Eels ; 
 the bed time to angle for them is after Thunder, Light¬ 
 ning, or heavy Rains ; and the propered Bait is a Gud¬ 
 geon. 
 
 Pope or Ruff is to be met with in the deeped Places 
 of a gravelly River ; fifh for them at the bottom, with a 
 fingle Hair Line, and three or four Hooks placed at a 
 little Didance from each other, letting your Bait be fweet 
 Patte, Red-worms, Gentles or Brandlings, Bob-worms or 
 Maggots; he is a greedy Biter, and if you bait the 
 Ground with frefh Earth, you will have excellent Diver- 
 fion, and take a great Quantity of them. 
 
 Minnow, which is often ufed as a Bait for larger Fijh y 
 is taken about Mid-water, or at the bottom, with a fmall 
 
 Float, 
 
350 rfhe Gentleman's Beft Guide, 
 
 Float, a (mall Hook, and a fmall Red-worm, Wafp, or 
 Cad-bait. 
 
 Bull-head, or Miller’s Thumb, is to be met 
 with in Holes, or among Stones in clear Water ; and is 
 to be taken at any time with a fmall Red-worm. 
 
 Loach harbours chiefly in little clear fwift Brooks, Ri¬ 
 vulets, and fliarp Streams, and mull be angled for there 
 with a fmall Red-worm, with your Bait at the bottom, 
 for he lies upon the Gravel. 
 
 Stickleback is a fmall Fifli, and only fiflied for to 
 catch other Fifli: They will bite freely at the fmall Red- 
 worm called the Blood-worm. 
 
 t 
 
 THE 
 
[ 35i ] 
 
 THE 
 
 Country GENTLEMAN’S 
 
 BEST GUIDE. 
 
 CHAP. III. 
 
 * < 4 . , 
 
 Containing a Complete Kalendar of all 
 Work necejfary to be done in the F r u i t. 
 Flower, and Kitchen-Gardens, 
 Green-House, &c. With the Produce 
 cf each , in every Month throughout the whole 
 Tear. 
 
 B EFORE I begin my Kalendar, it will be 
 necefiary to caution all Gentlemen and Gardeners, 
 always to keep their Borders, Walks, &c. very 
 neat and clean from Weeds; to pick all dead or wither¬ 
 ed Leaves from Plants or Shrubs ; to dig up the Ground 
 between their flowering Shrubs ; to ftir the Surface of the 
 Earth in their Pots and Tubs, keeping them clear from 
 Weeds j to keep clean their Green-Houfe, by brulhing 
 down all Dirt and Cobwebs; for nothing is more plea- 
 fing to the Eye, nor more delightful or deflrable, than 
 to fee Neatnefs kept up in every Part of a Garden. 
 
 All 
 
352 c T/jl’ Gentleman s Beft Guide. 
 
 All which fhould be done in their proper Seafons, as the 
 Months come round. ; 
 
 JANUARY. 
 
 FRUIT-GARDEN. Let all the Roots of your new- 
 planted Trees be covered with Mulch, to prevent the 
 Froft’s injuring them, if it is not done already ; let your 
 Fig-Trees be likewife covered with Mats, which will fave 
 the young Shoots from the Froft, and caufe them to bear 
 much mere, and fooner than otherwife they would do. 
 Cut all dead Branches off your Fruit-Trees, and mind it 
 be done Hoping, and left fmooth. Should the Seafon 
 prove warm, prune Dwarfs, and fuch like hardy forts of 
 Fruits, as Apples, Pears, and Vines. You fhould now 
 cut your Grafts from early Fruits, and place them in the 
 Earth under fome dry Wall. If the Seafon prove cold, 
 cover them with Straw. Prepare thofe Borders as you 
 defign next Month for Fruit-Trees, laying level in them 
 frefh Earth, as it may fettle before you plant your Trees. 
 Lay frefh Earth, and well-rotted Dung, upon the Borders 
 ©f your Fruit-Trees; but if the Trees are old, you mull 
 mend your Border eight or ten Feet from the Tree, other- 
 wife the young Roots, which lie at that Dijlance, will 
 receive no Nourilhment. Plant Rasberries, and Straw¬ 
 berries ; and if you would have forward Fruits in forcing 
 Frames, mind to keep up your Heat to the fame Tempe¬ 
 rament, whether it be done by Dung or Fire; otherwife, 
 when you have brought them to blofforo, they will fall 
 off, and come to nothing. 
 
 Fhe Fruits yet lafling y or in their Prime , are thefe. 
 
 Apples. Golden-Pippin, French-Pippin, Nonpareil, 
 Wheeler’s Ruffet, Golden-Ruffet, Pile’s Ruffet, Kentifh- 
 Pippin, Harvey Apple, Aromatick Pippin, Holland Pip¬ 
 pin, Monflrous Rennet, Winter Pearmain, Aromatick 
 Ruffet, Pear Ruffet, John Apple, and fome others of 
 lefs Account; as alfo Medlars, Almonds, Nuts, and Ser¬ 
 vices. And thefe Pears ; Virgoleufe, Ambrette, St. 
 Germain, Epine d’Hyver, Colmar if well preferved, Sf. 
 Augufline, l’Effacherie, Martin Sec, Winter Beurre, Ci¬ 
 tron d’Hyver, Winter Bon Chretien, Franc Real, Rouffe- 
 * * *- lette 
 
(Jan.) A Kalendar of Gardening. 353 
 
 lette d’Hyver; and thefe for baking, the black Pear of 
 Worcefter, Pickering, and Englifh Warden. 
 
 Flower-Garden, Green-House, Strew 
 
 fome loofe Straw over the Beds of Ranunculus, Hyacinth, 
 and Anemonies, if the Weather proves fevere; but if 
 they are, covered with Snow, don’t meddle with them till 
 it begins to thaw, and then throw the Snow off as foon 
 as you can, for Snow-Water does them much Damage; 
 and when they are come out of the Ground, arch them 
 over with Hoops, and cover them with Mats. In Beds 
 made only of fine fifted Earth, if the Weather is mild and 
 open, plant Ranunculus, Anemony, and Tulip Roots. In 
 the Middle of this Month, take all the Earth you can from 
 each Pot of your Auriculas, without difturbing the Root, 
 and in its Stead put hne fifted frelh Earth, mixed with 
 fandy Loom and rotten Wood, preffing it gently round 
 the Roots, and take off the dead Leaves from them, pla¬ 
 cing the Pots fo as the Froft may not nip them. And as 
 all bulbous Roots, efpecially the Crocus, are apt to be 
 deftroyed at this Seafon by Mice, you muft be mindful 
 to guard againft them. As all Compoft fhould lie a Year 
 before it is ufed, fo you fhould, in this Month, turn over 
 the Heaps, and break the Clods, as it may mellow the 
 better. Guard fine Carnations from fevere Frofls, Snow, 
 or Rain but let them have as much Air as poffible, in 
 mild Weather. 
 
 "Plants, Sit. twnv in Bloom. 
 
 Single Wall-flowers, Helleborafter, or Bear’s-foot, 
 Winter-Aconite, true black Hellebore, and likewife that 
 with the green Flower, double and Angle Snow-Drops, 
 Angle Anemonies, blue and white Hyacinths, Stock July- 
 flowers. Polyanthus’s, Gentianella, early Starry Hyacinth, 
 Winter Cyclamen, Laurus Tinus, Primrofes, Strawberry- 
 tree, Cornelian Cherry, and fome others; alfo feveral 
 other Trees and Shrubs are now in Bloom, as Aloes of 
 feveral forts, Jeflamines of feveral forts, and many others. 
 
 Kitchen-Garden. If we have any great Snow, or 
 Froft, in the Courfe of the whole Year, it is commonly 
 in this Month; and it is obfervable, that the moft pier¬ 
 cing Cold reigns chiefly at this Seafon ; therefore what¬ 
 ever 
 
354 ^ je Gentleman's Befl Guide. 
 
 ever is valuable in our Gardens, muft now be taken care 
 of, efpecially thofe Plants which are in Hot-beds, by 
 taking proper Methods to preferve them from the cold 
 Air, covering them with GlalTes a little before Sun-fet, 
 with Litter and Mats. 
 
 If you have any Cucumber or Melon Plants in your 
 Hot-beds, you muft be careful to give them Sun through 
 the Glafles at every Opportunity, the better to keep them 
 from the Injuries they are apt to receive from the Steam 
 of the Bed ; for the Steam of the Dung rifing in a great 
 Quantity at this Seafon, condenfes upon the tender Plants, 
 and rots them ; but if too much cold Air be admitted, it 
 will be equally as deftru&ive to the Plants. You may 
 prevent this injurious Steam, if you allow about fix or 
 feven Inches Depth of Earth upon the Dung, and con¬ 
 trive Frames of Woollen Cloth to Hide in under theGlaf- 
 fes, which will receive the Steam that arifes in the Night, 
 and may be drawn out and dry’d every Morning, without 
 any Damage to the Plants. You may like wile prelerve 
 the Heat of the Beds, by putting hot Dung to their Sides 
 every fifteen or twenty Days. 
 
 Sow Cucumber and Melon Seeds on the hot Beds every 
 Week, left the firft Plants fliould be loft. 
 
 Sow Creftes, Muftard, Rape, Radilh, Turnep, Lettice,. 
 and other forts of fmall fallad Herbs, to bring them for¬ 
 ward i for at this Time, thofe Seeds, which are fown in 
 the natural Earth, will not come on very faft, the Ground 
 being cold ; and if the Frofi Ihould prove fevere, thofe in 
 the open Air would fail. 
 
 Plant Strawberries upon a moderate hot Bed, to make 
 them bear Fruit betimes ; but keep them not too tender. 
 
 ’Tis now a proper Time to plant Mint in hot Beds. 
 
 The Afparagus Beds, which were made laft Month, 
 will now begin to have fome Buds appear, when you 
 muft earth them to their full Thicknefs, which Ihould be 
 five or fix Inches at leaft, and the Frames Ihould be now 
 put over them ; but if you find the Heat of the Bed be¬ 
 gins to decline, it will be neceffary to add fome hot Dung 
 round the Sides: This will renew the Heat of the Dung, 
 and bring the Afparagus forward. And you Ihould ob- 
 ferve, likewife, to cover the Glafles with Mats and Straw 
 every Night, and in bad Weather. 
 
 Take 
 
(Jan-) A Kalendar of Gardening. 3 55 
 
 Take particular Care of your Colliflower-plants which 
 are under Frames, plucking oft' all decay’d Leaves from 
 them, which would otherwife endanger the Plants, if the 
 Weather will not permit the Glaftes to be opened every 
 three or four Days to give them Air. You mull be fure 
 to give the Plants as much Air as pofiible, in mild Wea¬ 
 ther ; for if they are drawn weak at this Seafon, they 
 will not be able to refill the cool Air the next Month, 
 when they Ihould be planted out. 
 
 If the Seafon proves mild about the latter End of the 
 Month, you may tranfplant fome Cabbage-plants ©f the 
 Sugar-loaf Kind ; and you may fow the Ground with 
 Spinage before the Plants are planted. 
 
 Tranfplant Parfnips, Carrots, Cabbages, and Leeks, for 
 Seed, obferving to hang up the Cabbages by their Stalks, 
 in fome dry Place, three or four Days before they are 
 planted, that the Water may drain out from between 
 their Leaves. Thefe Ihould be placed near a Hedge, 
 Pale, or Wall, where they may be Ihelter’d from ftrong 
 Winds, which often break down their Branches of Seed in 
 Summer. 
 
 Sow Hotfpur Peafe, to fucceed thofe fown in November. 
 
 Put frefh Earth to your Sage, Thyme, and other fweet 
 Herbs, taking care that their Roots are not difturbed. 
 
 If you have not put frefh Earth to your Strawber¬ 
 ries, in the preceding Month, you mull not delay it any 
 longer. 
 
 Towards the latter End of this Month, gather Cions 
 for Grafts from good bearing Trees, and lay them half 
 way in the Earth till grafting Seafon; or if they are to 
 be fent to a remote Place, flick their Ends in Clay, and 
 bind them together with a dry Straw-band. 
 
 If the Weather be frofty, bring into the Garden fuch 
 .Manures as are neceflary to enrich the Ground. 
 
 Products of the Kitchen-Garden. 
 
 Chardoons, Carrots, Parfnips, Beets of both forts. 
 Potatoes, Skirrets, Scorzonera, Turneps, Horfe-radilh, 
 Onions, Garlick, Shallots, Racombole, Borecole, Cab¬ 
 bages, Savoys, Sprouts, Spinage, Parfley, Sorrel, Chervil, 
 Leeks, Thyme, Sage, Winter Marjoram, Clary, Sellery, 
 young Lettuce, Mint, Crefles, Muflard, Radifh, Endive, 
 and the Tops of Burnet, 
 
 FEBRU - 
 
3 j6 The Gentleman's Beft Guide. 
 
 FEBRUARY. 
 
 Fruit-Gar Pen. Prune your Fruit-trees, whether 
 againft Walls, Efpaliers, or Standards, beginning firft with 
 the hardieft. Open your Fig-trees, if the Weather proves 
 mild, to let in frelh Air, other wife they will be apt to 
 grow mouldy. Repair your Efpaliers, and fallen your 
 Fruit-trees thereto. Work your Ground well, break the 
 Clods, and then plant all forts of Fruit-trees, leaving the 
 Heads of them on till they begin to put forth, and then 
 fkiifully cut them. If at the End of this Month the Wea¬ 
 ther proves mild, you Ihould begin to graft Cherries, Pears 
 and Plumbs, and other Fruits that are hardy, being care¬ 
 ful fo to clay them, that the Wind may not enter the 
 Graft. You Ihould alfo fow Stones and Kernels of hardy 
 Fruits for Stocks to bud and graft the more generous 
 Kinds on, minding to cover them fo, that Vermin, efpe- 
 cially Mice, may not get at them. Let your Fruit-trees 
 be cleared from Mofs, which will now eafily rub off. 
 Mind fo to attend your early Fruit, or forcing Frames, as 
 that they have Air, as the Seafon requires j and to keep 
 up the Heat, or the tender Fruit will drop off, and come 
 to nothing. 
 
 The Fruits yet lafling, or in their Prime, Ore thefe. 
 
 Apples. Kentilh Pippin, Rennit Grife, Stone Pippin, 
 Aromatick Pippin, John Apple, Golden Ruffet, Harvey 
 Apple, Nonpareil, Pile’s Ruffet, Golden Pippin, Whee¬ 
 ler’s Ruffet, Holland Pippin, Winter Pearmain, French 
 Pippin; and fome other Apples of lefs Account. And 
 thefe Pears ; Citron d’Hyver, Portrail, Beffy, de Caf- 
 foy, Lord Cheyne 's green Pear, Winter Bon Chretien, 
 Winter Ruffelet, Bugi or Bergamot de Pafque : and thefe 
 for baking; Englifh Warden, Cadillac, black Pear of 
 Worcefter, and the Union, or Pickering. 
 
 Flower-Garden, Green-House, iffc. If you 
 have done the Work ordered for laft Month, fow the 
 Seeds of Auriculas upon fine light Earth in Tubs, raking it 
 aftenvards level, and preffing it down with a Board ; then 
 cover the Tubs with Mats or Nets, letting them have the 
 Morning Sun till April, and then put them in a fhady 
 Place, and often water them till they are come up. Up- 
 
(Keb.) A Kalcndar of Gardening. 357 
 
 on a fhady Border you may now fow, very fhallow, the 
 Seeds of Polyanthus; and having mixed Anemony-feeds 
 with dry Sand, let them be fowed on light Earth, and 
 lift a little light Earth over them. If you would have 
 Anemony and Ranunculus to blow late, you Ihould now 
 put them into the Ground in fome fhady Place. About 
 the Middle of this Month, put frefh Earth to thofe Car¬ 
 nations that were planted out in Autumn, and plant thofe 
 choice ones out in Pots that are to flower, but mind not 
 to take too much Earth from their Roots; and when 
 done, place the Pots in a warm Situation ; in bad Wea¬ 
 ther, arch them over, and cover them with Mats. Prepare 
 your Mould for your Ufe the next Month, when you will 
 have much Buiinefs on your Hands. All thofe forts of 
 flowering Shrubs, that will bear the Weather, fliould now 
 be tranfplanted, if the Weather be mild, fuch as Atheas, 
 Syringa, Spireas, Lylac, Honyfuckles, Guilder Rofe, Jef- 
 famine, Laburnam, Rofes, &c. Towards the End of this 
 Month, fow Pinks, Larkfpurs, Candy-tufts, Holyoaks, an¬ 
 nual Stocks, Canterbury-bells, Sweet Williams, Primrofe* 
 trees, and the fcarlet Lichnefs, if the Soil be light. Shift 
 Myrtles, paring off the outfide Films of their Roots, and 
 prune the Tops of their Heads, if there be Occaflon. 
 Head Orange-trees, and give them frelh Earth, and mind 
 to apply foft Wax to the Wound you make. Make 
 Layers of the following Shrubs, Laurus-tinus, Rofes, 
 Phillarea, Jeflamines, and Honeyfuckles; ftir the Surface 
 of the Ground of your Flower-beds, to clear them from 
 Weeds and Mofs. If the Nights are frofly, you mult 
 cover with Mats the Beds of your choice Ranunculus’s, 
 Anemonies, and Tulips. Now break up your Gravel- 
 Walks, and turn them ; but do not let them be raked till 
 the Middle of. March , for by that Time they will be well 
 fettled. Clean the Quarters of your Wildernefs, for the 
 Flowers will now blow, and it will appear the mere light¬ 
 ly. Cut your Grafs Walks even by a Line, and dig and 
 rake the Weeds and Mofs from the Water-tables on the 
 Sides of the Walks. Make hot Beds for your tender an¬ 
 nual Flowers, which fhould be brought forward in the 
 Spring, fuch as Amaranthus’s, Amaranthoides, double- 
 | flriped Balfamine, double-flowering Stramonium, and the 
 like: You Ihould now plant fome Tube-rofes on a hot 
 iBed, and they will come early in the Spring. 
 
 Plants, 
 
358 The Gentleman's Beft Guide. 
 
 Plants, 8 c C. now in Bloom. 
 
 Snow-drops, chiefly that with the double Flowers, Hel- 
 leborafter, or Bear’s-foot, Hellebore of different Kinds, 
 Winter Aconite, Spring Crocus’s of feveral forts, early 
 white and blue Hyacinths, Spring Cyclamen, Perfian Iris, 
 Angle Anemonies, great Snow-drops, Angle Hepaticas, 
 Angle Daffadils, ftarry Hyacinth, Angle Wall-flowers, 
 fome double Daifies, early Tulips, Stock Gilli-flowers, 
 Polianthus’s, Fennel-leav’d perennial Adonis, and fome 
 others. There are feveral forts of Aloes, Jeffamines, and 
 other hardy Trees and Shrubs alio now in bloom. 
 
 Kitchen - Garden. This Month is commonly 
 reckoned the wetteft in the whole Year; and it is ob- 
 ferved, we have rarely any lafting Frofl begins in this 
 Month. If the Weather proves mild, a great deal of 
 BuAnefs is to be done in the Kitchen-Garden ; which, if 
 not done, will be of very ill Confequence, for moll of the 
 principal Crops being to be fown or planted, do feldom 
 fucceed fo well, if done later in the Year, efpecially upon 
 dry Land. 
 
 About the Middle of this Month, fow Beans, Peafe, 
 Spinnage, Parfley, Turnips, Carrots, Parfnips, Onions, 
 Scorzonera, Leeks, Dutch brown Lettuce, and Radi/hes. 
 It is a much better way to fow three or four Times of each 
 fort, about ten Days diflance from each other, that there 
 may be a Continuation of them, than to trull: to one 
 fowing ; for if the Aril: or fecond Ihoiild mifcarry, the 
 other may fucceed. 
 
 Sow Salfafy, Beets, Skirrets, and Corn-fal!ad,with mod 
 other hardy Plants. Thefe are bell fown in feparate Beds, 
 and afterwards thinned to a proper Diflance. 
 
 Plant Garlick, Shallots, Rocambole and Cives, in light 
 Ground, for Increafe. 
 
 Set Potatoes, and Jerufalem Artichoaks, about Ax or 
 eight Inches deep in the Ground, 
 
 Sow Afparagus feeds in the natural Ground. 
 
 Sow fome dwarf Batterfea Kidney-beans upon a mode¬ 
 rate hot Bed, obferving, when the Plants are come up, to 
 give them Air, whenever the Weather will permit; and 
 raife fome Purflain upon hot Beds. 
 
 It 
 
(Feb.) A Kalendar of Gardening. ^S9 
 
 It will be now Time to tranfplant the Cucumber and 
 Melon Plants that were railed laft Month; therefore you 
 muft renew the Heat of your Hot-beds with frelh Dung, 
 and continue to fow Cucumbers and Melons every eight 
 or ten Days, for fear of Danger from the Weather. 
 
 Towards the latter end of this Month begin to graft 
 Apples, Pears, and Cherries. 
 
 Make new Beds for Afparagus to fucceed thofe made 
 in the laft Month, one of thefe Beds feldom continuing 
 above a Fortnight in good Order. 
 
 Now likewile make Hot-beds for all forts of annual 
 seeds, except African and French Marigolds, which may 
 remain unfown till the next Month. 
 
 If the Weather proves favourable towards the latter end 
 )f this Month, you muft plant your Cofs, Si/efa , and 
 Imperial Lettuces from the Beds they grow in in the 
 Winter. It would be proper to fow fome Seeds of thefe 
 orts on a /pot of good Ground, that you may have a Crop 
 i£er the Winter Lettuces are gone. 
 
 If you have a Mind for forward Radi/hes and fpring 
 Carrots, make a large Hot-bed, and fow them together, 
 or the Radi/hes will be quite gone before the Carrots be- 
 ;in to fwell. You muft make this Bed about eight In- 
 hes deep with Earth, and cover’d with Mats; for Frames 
 sid Glaftes would draw the Carrots too much into Leaf. 
 
 Sow fome Colliflower-feeds towards the Middle of the 
 klonth upon fome declining Hot-beds. 
 
 Make Plantations of Strawberries, Rasberries, Goofe^ 
 lerries. Currants, and Rofes. 
 
 You may yet plant Figs and Vines, Jeflamines, an4 
 loneyfuckles. 
 
 Produffs of the Kitchen-Garden. 
 
 Cabbages, Savoys, Borecole, Broccoli, Carrots, Par- 
 iips, 1 urneps, Beets, SVirrets, Salfafy, Scorzonera, Spi- 
 age, Colevvorts, J erufalem Artichoaks, Potatoes ; and 
 a fome Beds there are Radi/hes which were fown in 
 iutumn. Sallad Herbs are. Lettuce, Creftes, Corian- 
 er, blanch’d Dandelion, Turnip, Rape, Radi/h and 
 luftard, alfo Endive and Sellery. 
 
 MAR ch: 
 
360 The Gentlemans .Belt liuide. 
 
 MARCH. 
 
 Fruit-Garden. Finilh pruning all forts offender 
 Fruit-trees, as Nectarines, Peaches, and Apricocks ; for 
 if the Seafon has been mild, the Buds will be fo forward, 
 as to be in great danger of being rubbed .off in the nail¬ 
 ing up the Branches ; this being done, dig the Ground 
 round the Roots, which will loofen it, and deftroy the 
 Weeds. If the Weather proves very lharp, and the Nights 
 very frofty, when your Trees are in bloom, you lhould 
 cover them with Mats, Canvas, or fome other Covering; 
 but be fure to take it off again as foon as ever the Wea¬ 
 ther breaks. And if the Seafon proves very dry, lprinkle 
 fome Water gently over the Branches of your Fruit-trees , 
 which will very much ftrengthen the Bloffoms, and 
 bring forward the Fruit. Continue to tranfplant Fruit- 
 trees upon a moift Soil. Now is your Time for grafting 
 almoft all forts of Fruit-trees , beginning with the early 
 Kinds, and ending with Apples. Let the Heads of thole 
 Stocks that were inoculated laft Summer be cut off, , 
 leaving, to attraft the Sap, about four Inches above the 1 
 Bud ; and dig the Ground between the Trees, to loofen it, 
 and bury the Weeds, for the Roots of the Plant to find i 
 Nourifhment. Clear from Weeds, and put frelh Earth to j 
 your Strawberry-beds ; and let the Ground between your 
 Ralberries be dug, to clean and loofen it, that the Roots 
 may the better penetrate. Head down to three or four; 
 Eyes the Fruit-trees you planted laft Autumn, minding not 1 
 ty difturb the Roots; which you lhould prevent thus : 
 Place your Foot clofe to the Stem, and hold the lower 
 Part of the Tree faft with your left Hand, fo with a lharp; 
 Knife in your right Hand cut off the Head; then cover 
 the Ground with fome Green-fward, turning the Graf 
 downward, which will prevent the Sun or Wind’s pene¬ 
 trating to their Roots, which has often been the Deftru -1 
 dlion of Trees new planted. Shorten to four or live Eye; i 
 thofe Trees that were grafted the former Spring, and ftil.j 
 remain in the Nurl'ery, otherwife they will grow up tall, 
 and have no lateral Branches near the Ground. Clear I 
 and dig up the Ground between your Currants and Goofe- 
 berries, for it will encourage the Trees, and ftrengther, 
 their Bloom. 
 
(Mar.) A Calendar oj Gardening. 361 
 
 The Fruits yet lafting, or in their Prime, are thefe. 
 
 Apples. Kentilh-pippin, Loan’s Pearmain, Holland- 
 pippin, Non-pareil, French-pippin, Golden-ruflet, Pom- 
 me d’Api, Pile’s Ruflet, Stone-pippin, Wheeler’s-ruflet, 
 John Apple, and fome Apples of lefs Account. And 
 thefe Pears; Berry de Chaumontelle, Burgamot Bugi, 
 PAmozelle, St. Martial, Double-flcur, Royal d’Hyver, 
 Winter Bonchretien; and thefe for baking, Parkinfon’s 
 Warden, the Cadillac, and the Union or Pickering. 
 
 Flower-Garden, Green-House, &V. Youmay 
 now fow Poppies; ftrip and tranfplant all forts of fibrous 
 rooted Plants as are not flowering, fuch as Holyoaks, 
 Gentianelli, Pinks, Thrift, Garden-rods, Canterbury- 
 bells, Peach-leav’d Bell-flower, French Honeyfuckles, 
 perennial Sun-flowers, double white Rockets, Aflers of 
 all forts, fcarlet Lichnefs, Monk’s-hood, Cardinal-flower, 
 Sweet Williams., Rofe-champions, Sea-pinks, double Wall¬ 
 flowers, Daizies, Bupthalmums, Lucanthemums, Co¬ 
 lumbines, and Hieraciums. 
 
 Let the Seeds of your Stock July-flowers be now lown ; 
 flip and fet Box for Edging and Figure Work, taking up 
 no more at a Time than you can plant in a Day. Guard 
 your Tulips, Hyacinths, Anemonies, and Ranunculus's 
 from Blights, making a Frame of Hoops, and covering it 
 with Mats, or Canvas. Repair your Places of Shelter 
 for blowing Auriculus’s, and at the End of this Month 
 place them in order ; lei your Shelves or Places of Shelter 
 face the Eafl; let them be defended on all fides againft 
 the Sun , and let them have a Covering of Canvas, to 
 keep them from the Wet. Tranfplant fuch of your Car¬ 
 nation Layers for blowing, as were not planted out in 
 Autumn, at the beginning of this Month : The Earth 
 for thefe Flowers fhould be two Thirds of fandy Loam, 
 and one Third of Mellon Earth, or rotten Wood, and it 
 fhould be, at leafl, laid by for two Years before it be made 
 ufe of. Now upon Hot-beds fow thofe exotick Seeds 
 that are lefs tender, and which come much fooner to 
 Perfection, than thofe which you were direded to fow in 
 the lail Month; as the little Blue, the China or Indian 
 Pmk, female Balfamine, Love Apple, Convolvulus major, 
 French and African Marygolds, Caplicums, Stramoniums, 
 
 R Indian- 
 
362 *Ihe Gentleman s Beft Guide. 
 
 Indian pink, Sweet - fultan, and Nafturtium Indicum, 
 Where there are no Hot-beds, you muft defer fowing the 
 Nafturtium Indicum, Marvel of Peru, and French and 
 African Marygolds, till next Month ; when, if you place 
 them under a warm Wall, they will come up in natural 
 Ground. Be fpeedy in fowing the Seeds of your humble 
 and fenfitive Plants upon Hot-beds, keeping them under 
 Glafles. You may now fow, in natural Ground, the wild 
 fpirting Cucumber, and the Noli me tangere. As the 
 chief Excellency of the Plant Campanula Pyramidalis 
 conftfts in itsTallnefs, fo you fhould now give them frefh 
 Earth, put them in Pots, and fet them in Pits, where the 
 Sun can come at them, which will oecafion their thriving 
 to your Wilh. You Ihould now fow their Seeds, and 
 take Slips from their Roots. In Pots of frelh Earth you 
 ihould now' plant your Tube-rofes, giving them a gentle 
 Heat, but no Water till they fprout; fow the Seeds, and 
 tranfplant the Arbor Judas. Upon the white Fnglijb fort 
 of JelTamine, now graft the Spanijh. If you now plant, 
 and make Layers of the o Paftion-tree, in moil Places, it 
 will make it bear Fruit. Such exotick Plants as have 
 buffered ift the Confervatory, fhould now be put intc 
 Hot-beds. Tranfplant and prune the Roots, fhorten the 
 Branches, and give frefh Earth to the Amomum Plinii, 
 or Winter Cherry ; fet them in the Shade of your Green- 
 houfe, for they are now hard, and will bear the Air ; and 
 if they have Water enough when they are fet abroad, 
 they will bear great Plenty of Fruit. Let not youi 
 Orange or Lemon-trees want TV&ter, given them a little 
 at a time, and often ; and let them have Air by degrees. 
 At the End of this Month, if the Seafon be mild, tranf¬ 
 plant your Phillarea, Hollies, Alaturnus’s, Laurels, Bays, 
 Lauruftinus’s, Yews, and other Ever-greens; and fow 
 the Seeds of your Ever-green Privet. Take care to watei 
 your Tubs or Cafes of Auriculas-fceds; and in a warm 
 Day give a little Water to your moil fucculent Ficoids. 
 At the End of this Month, you may fow, in the Borders 
 of your Pleafure Garden, the Seeds of all hardy annual 
 Flowers, as Flos Adonis, Venus's Navel-wort, Venus's 
 Looking-glafs, Tangier Peas, fweet-fcented Peas, Lobel’s: 
 Catch-fly, dwarf annual Stock, dwarf Lychnis, Candy 
 Turf, Oriental Mallow, Kermia Veftcaria, Lavatera’s, 
 Convolvulus minor, fowing them thin, as they may re¬ 
 main. 
 
(Mar.) A Kalendar of Gardening. 363 
 
 main, for they will not anfwer tranfplanting. To fupply 
 the Borders of your Flower-Garden the following Year, 
 you may now fow the Seeds of many Kinds of biennial 
 and perennial Plants in your Flower-Nurfery, as Canter¬ 
 bury-bells, French Honey fuckles, Columbines, Wall-flowers , 
 Stock yuly flowers, and Sweet Williams . You may now 
 fow your choice Carnation and Pink-feeds, minding not 
 to bury them too deep in the Ground, and place your 
 Pots fo as that they may have the Morning Sun. Now 
 you may fow the Seeds of Firs, Pines, Bays, Cedars, Ala- 
 turnus's. Arbutus's, Philareas, and other Ever-greens, in 
 Tuch Places as they may have only the Morning Sun. In 
 your Green-Houfe be now mindful to water your Trees a 
 little at a time ; as your Oranges, Bays, Myrtles, (Ac* 
 and inure them to the Air by degrees. 
 
 Plants, Sec. now in Bloom. 
 
 Large Snow-drops, double Snow-drops, Anemonie^ 
 double and fingle, Crocus’s of various forts. Hyacinths o£ 
 feveral forts, Junquils, Iris of feveral kinds, many forts: 
 of Narciflus’s, fome of the Precope Tulips, Violets, Da- 
 zies, double Pilewort, Daffadils, W'allflowers, Spring 
 Cyclamen, early Tulips, Stock July-flowers, Crown Im^ 
 perials, fennel-leav’d perennial Adonis, Hepatica’s of tha 
 double forts, Dens caninus, Allyfon, perennial Fumitory * 
 fome forts of Fritinus, Primrofes, Polianthus’s, Mufcari* 
 and fome others. There are alfo feveral other Trees and 
 Shrubs now in bloom ; as the Almond, Apricot, Peach, 
 Arbor Judas, Cherry-plum, Cornelian Cherry, LauruiU- 
 nus, fome Oranges, (Ac. 
 
 Kitchen-Garden. The Showers which fall gene¬ 
 rally in this Month, damage fuch tender Plants as Hand 
 abroad ; fo that you mull be very careful to ihelter your 
 Trees and Plants from the Injuries of the Weather. 
 
 Continue to fow all forts of Sallad Herbs, as Crefles, 
 Muftard, Rape, Radilh, (Ac. upon warm Borders, until 
 the latter End of this Month, when they will be able to 
 endure the open Air. 
 
 Tranfplant your large kind of Lettuce-plants, which 
 have Hood in warm Beds a Winter, into a more open 
 Expofure. Yon muft alfo fow fome Seeds of Silefia, 
 Cos, Imperial, and other Lettuces, in an open rich 
 
 R 2 Spot 
 
364 The Gentleman's Belt Guide. 
 
 Spot of Ground, to fucceed thofe fowed laft Month ; a; 
 alio fome Endive, to come early in the Summer. 
 
 Sow Peafe and Beans. 
 
 Slip and plant Mint, Parragon, Pennyroyal, Camomile. 
 Baum, Savory, Tanzey, Rofemary, Hyfop, Lavender 
 Cotton, Spike, Rue, Wormwood, Southernwood, &c. 
 which are now beginning to fhoot, and will take Roo, 
 better than at any other Time of the Year. 
 
 Sow Cabbages, Savoys, and red Cabbages, if you have 
 not already done it, for Winter Ufe. 
 
 Plant out Colliflower-plants, to fucceed thofe raifed ir 
 Autumn. 
 
 Sow Beets, Leeks, Spinage, Chervil, Fennel, Dill, 
 Burnet, and Sorrel. 
 
 You mull: obferve to fow Endive very thin, or elfe ii 
 will run to Seed. 
 
 Sow Chardones, in order to tranfplant next Month. 
 
 Tranfplant Lettuce for Cabbaging, and to Hand for Seed. 
 
 Towards the End of this Month, fow Nafturtium, Pur- 
 Bain, French and African Marygolds, upon the Hot-beds. 
 
 Sow Scorzoncra, Salfafy, and Skirrets. 
 
 Towards the middle of this Month, you may dref; 
 your Afparagus Beds. 
 
 Towards the latter end, you may make new Afparagu: 
 Beds, if the Ground be dry ; but if it proves wet, it will) 
 be better to delay it till the beginning of next Month. 
 
 Products of the Kitchen-Garden. 
 
 Spinage, Cabbages and Savoys, Sprouts and white 
 Beet Leaves, Turneps, Parfnips, Skirrets, Potatoes, Scor 
 zonera, Broccoli, Coleworts, Borecole, red Beets, Chare 
 Beets, Jerufalem Artichoaks, Sellery, Endive, and all fort;, 
 of yourfg fallad Herbs ; alfo Afparagus, Cucumbers, Peafe, 
 Kidney-beans, Purilain, Mint, Tarragon, Tanfey and 
 Clary, Sage, Parfley, and Marygolds. 
 
 APRIL. 
 
 Fruit-Garden. If th eSeafon is backward,youmay : 
 at the beginning of this Month, graft fome late Kinds o! 
 Fruit. Be careful of, and mind to water your young 
 Fruit-trees ; and if you perceive their Leaves beginning i 
 to curl up, you may water them all over, provided it be 
 
 not 
 
(April) A Kalendar of Gardening. 365 
 
 not done in the Heat of the Day, nor too late in the 
 Evening. As thofe Fruit-trees which were inoculated laft 
 Year will now begin to Ihoot, you Ihould be fpeedy in 
 cutting down the Stocks , to three or four Inches above 
 the Bud. At the end of this Month, look over your 
 1 Walls, and Efpaliers of Fruit-trees, training in thofe kindly 
 Shoots that are regular, and difplace all thofe that are 
 foreright and luxuriant. Where your Apricots arc too 
 thick, they Ihould now be thinned, and thofe left on 
 will thrive the better. In thofe Places where your Cut¬ 
 tings of Vines are to remain, you may now plant them, 
 letting a Knot of the old Wood be to each Plant, and 
 burying them in the Ground in fuch a manner, as that 
 the uppermoft Eye be even with the Surface of the Earth. 
 Rub off all fmall dangling Shoots from your Vines againft: 
 the Walls, this being the Time they begin to Ihoot out. 
 Weed your Strawberry Beds ; and, if the Sea/on is very 
 dry, be careful to water them. Clean and weed your 
 Borders near your Fruit-trees; and if you have a Vine¬ 
 yard, do the fame between the Rows of Vines, and 
 fix the Stakes to them, letting the Branches be fattened 
 thereto. About the middle of this Month, you mutt un¬ 
 cover, by degrees, thofe Fig-trees that were covered in 
 the Winter. Sprinkle Water frequently over the Branches 
 of your Fruits in the forcing Frame, letting them have 
 frefh Air, in proportion to the Heat of the Weather; and 
 if they are on a dry Soil, let their Roots be cow and then 
 watered. 
 
 *The Fruits yet lajling , or in their Prime, are thefe. 
 
 Apples. Stone Pippin, Pile’s Ruffet, John Apple," 
 Golden Ruffet, Wheeler’s Ruffet, and other Apples of 
 lefs Account. In the forcing Frames, fome Plumbs, 
 Cherries, and mafculine Apricots, with Strawberries on 
 the Hot-beds. And thefe Pears; Carmelite, Franc- 
 real, Betty de Chaumontelle, Burgamot-bugi, Lord Cheyne's 
 Winter-green, St. Martial. And thefe for baking ; Eng* 
 HJh Warden, Cadillac, and Parkinfon's Warden. 
 
 Flower-Garden, Green-Hottse, isfc . Sow Scar¬ 
 let-beans, Columbines, Scabious, Marygolds, Gnaphalium, 
 and Cyanus; as alfo Pine and Fir-feeds, covering them 
 with Nets, fo as to prevent the Birds getting at them. All 
 
 R 3 fibrous 
 
366 The Gentleman's Beil Guide., 
 
 fibrous rooted Plants fhould be now parted, and fet. 
 Tranfplant molt forts of Ever-greens, efpecially if it be 
 cloudy, and Rain is foon expe&ed; but as large Hollies 
 have but few Roots to hold the Earth together, fo you 
 fhould put them in Baskets, which fhould be put in the 
 Ground with them. Yews will hold the Earth together 
 better than Hollies, and therefore you need not ufe Baf- 
 kets to them. Cut Philarea’s, Alaturnus’s, Laurels, &c. 
 in clofe to their Stems, if out of Form ; and when they 
 fhoot, train them to the Order you defire. To forward 
 your young feedling Oranges and Lemons' and thofe 
 ether exotick Plants now come up, make frelh Hot-beds 
 fit to tranfplant them in from the firft Hot-bed. You 
 may now tranfplant fome of your Amaranthus’s, Trico¬ 
 lor, Amaranthoides, double-ftriped Balfamines and Cocks¬ 
 combs, giving them frefh Beds. If you have carefully 
 watered your Auricula-feed, they will begin to appear 
 above the Ground about the beginning of this-Month : 
 •Keep your Cafes of them in the Shade till Augujl, and 
 then plant them out; but you mud take great Care to 
 water them, if they are not come up, for the young 
 Plants foon wither. Now water you Torch-Thiftles, , 
 Euphorbiums, Sedums, Aloes, and other tender fuccu- 
 Ient Plants, in very fmall Quantities, and begin to ex- 
 pofe them to the Air by degrees. If the Winds are not 
 violent, you may now open the Windows of your Oran¬ 
 geries from Morning till Night. Stick up your Carna¬ 
 tions, and level and roll your Gravel Walks that were 
 broke up and turned laft Month: After Rain , clip your 
 Edgings of Box ; alfo rake over and renew, if there be 
 Occafion, your Walks of Cockle-fhells, and Works in Sand; 
 cut the Edges of y our Grafs, and mow often your Grays- j 
 Plats, Walks, &c. for it now grows apace : you fhould 
 Jikewife flake up all Plants and Flowers, for the Winds 
 will damage them, if they are got to any Height. As 
 People now begin to walk out, fo the Gardiner’s Care 
 mull be to keep his Garden, in general, very neat. Mind 
 to deltroy Weeds, ere their Seeds get ripe*. Your Auri¬ 
 culas are now in their beautiful full Bloom ; they fhould 
 be refrefhed with moderate Waterings, once in three 
 Days, keeping the Sun and Rain from them. Sow fuch 
 annual hardy Flowers in your Borders, as require no ar¬ 
 tificial Heat to bring them forward, and they will thrive 
 
 better 
 
(April) A Kalendar of Gardening. 367 
 
 better than if you were to tranfplant them ; they fhould 
 be Town thin in Patches on the Borders of your Pleafure- 
 Garden ; and if you thin them when they are come up, 
 they will be the llronger; the Flowers I mean are thefe ; 
 Oriental Mallow, Flos Adonis, Lavatera, Nafturtium 
 Indicum, Venus Navel-wort, Convolvulus minor, dwarf 
 Lychnis, Lobel’s Catch-fly, fweet Peak, Tangier Peafe, 
 Lupines of divers forts. Candy Turf, Venus's Looking- 
 glafs, and others. You may now fow moil forts of 
 hardy perennial and biennial Plants in your Flower - 
 Nurfery, as were not fown laft Month, and are defigned 
 to fupply the Borders of your Pleafure-Garden ; which 
 are thefe. Stock July-flowers, Wall-flowers, Holyoaks, 
 French Honeyfuckles, Sweet Williams, Carnations, Co¬ 
 lumbines, Pinks, Canterbury-bells, and others. v\t the 
 End of this Month, take up the Roots of Colchicums, 
 Saffron, and fuch other bulbous-rooted Flowers as blow at 
 Michaelmas, whofe Leaves are now decay’d; keep them 
 out till July, when they fliould be again planted. 
 
 Plants, Si c. now in Bloom. 
 
 Double Anemonies, double Dazies, Kanunculus’s of va^ 
 rious Kinds, double Hepatica’s, Auricuius’s in their beau¬ 
 tiful Flower , Polyanthus’s, Narciflus of feveral Kinds; 
 Tulips towards the End of the Month, Crown Imperials, 
 double Junquils, Hyacinths of divers forts, Violets, Daf- 
 fadils ; feveral forts of Iris and Fritillaries, Mufcaria’s, 
 great Snow-drops, Dwarf-flag, Cyclamen of feveral 
 Kinds; fpring Colchicums, Stock July-flowers, Pulfatilla’s, 
 bulbous Fumitory, Angle Paconies, double Lady-fmocks, 
 double Violets yet remain, Linaria’s, Dens Canis, double 
 Pilewort, double Calthapaluftris, Gentianella, la; ge green*, 
 flower’d Ornithogalum, Columbines, double Saxifrage, 
 Perflan Lilly, Lichnis, Venetian Vetch, Borrage-leav’d 
 Verbafcum, Alyflon Creticum, blue-flower’d perennial 
 Moth-mullain, &c. There are likewife many Trees 
 and Shrubs now in Bhom, as the Perflan Jeflamine, Ly- 
 lac, Arbor Judse, Laburnum, double-flowering Peach¬ 
 tree, flngle-bloflom’d Almonds, Viburnum, Cockfpur, 
 Hawthorn, Honeyfuckles, yellow Jeflamine, Lauruffinus, 
 fcorpion Senna; with fome Pears,. Cherries, Apricots, 
 and others. 
 
 R 4 
 
 Kitchen- 
 
368 I’he Gentleman's Beft Guide. 
 
 Kitchen-Garden. In this Month the Weather is 
 commonly unfettled, the Nights frequently frofty, at¬ 
 tended with blighting Winds ; therefore a Gardiner can¬ 
 not be too careful of the tender Sprouts of Plants and 
 young knit Fruit. 
 
 Continue to hough your Crops of Carrots, Parfnips, 
 Radilhes, Onions, Leeks, iffc. thinning them out to pro¬ 
 per Diftances. 
 
 Plant Kidney-beans the beginning of this Month in dry 
 Weather (for Wet will deftroy the Seed in the Ground) 
 and light Soil, in Lines about three Inches apart. 
 
 Plant alfo Garden-beans to fucceed other Crops; and 
 fow Rouncival, and other large forts of Peafe, to fucceed 
 thofe fown in the former Month. 
 
 It is the belt Time in the whole Year to plant Slips or 
 Cuttings of Sage, Rue, Rofemary, Savory, Lavender, Ma- 
 ilick, Staechas, iffc. in moift Weather. 
 
 It is not ftill too late to fow Thyme, fweet Marjoram, 
 fummer Savory, isle, becaufe they do not fucceed fo well 
 if they are fown too early. 
 
 Sow all forts of fallad Herbs in your Borders, fuch as 
 Rape, Radilh, Muftard, Turnip, isfe. every Week ; for 
 at this Time they will be foon too large for Ufe. Obferve 
 to fow them in a fhady Place, if the Heat increa/es. 
 
 Sow Spinage in fome moift Place for the laft Time. 
 
 Sow all forts of Cabbage Lettuce in a moift Soil, to fuc¬ 
 ceed thofe fown in the former Month. 
 
 Tranfplant Silejia , Cos, and other large kind of Lettuces , 
 Which were fown laft Month. 
 
 •* Saw 1 Turnips on a moift Soil, to fucceed thofe fown laft 
 Month. 
 
 Take care to weed your Beds of Mint, Parfley, Tar¬ 
 ragon, iff c. for if the Weeds get a-head, they will weaken 
 and fpoil them. 
 
 It is a proper Time now to plant the Cuttings of Tarra¬ 
 gon, Mint, if c. and to make new Beds, for a Bed will 
 feldorn laft above two or three Years. 
 
 Now fow Spani(h Chardones in the natural Ground for 
 a fecond Crop ; put four or five Seeds in each Hole, at 
 about five or fix Foot diftance ; and when they are come 
 up, leave only one ftrong Plant growing in a Hole for 
 blanching. 
 
 ' " Sow 
 
(April) A Kalendar of Gardening. 369 
 
 Sow Sellery upon the natural Ground, or upon florae 
 decay’d Hot-bed, to fucced thofe Town laft Month. 
 
 Sow likewife Purjlain upon the natural Ground. 
 
 Sow fome Seeds of the Najlurtium Indicum upon Hot¬ 
 beds. 
 
 Tranfplant young Sellety-plants into Beds of rich Soil, 
 at about three Inches diftance, obferving to water them 
 regularly, until they have taken Root. 
 
 You may yet flip and plant Artichoaks upon a moift 
 Soil, otherwife they will not do fo well as thofe planted 
 the laft Month. 
 
 About the latter end of this Month, you fliould look 
 over your Artichoaks, and draw out all the young Plants 
 which have been produced fince the Stocks were flipp’d, 
 otherwife they will rob the Plants that are left for Fruit, 
 and make the Fruit fmall. 
 
 Now plant out your Colliflower-plants that were raifed 
 in February , for a latter Crop. 
 
 You mult be careful to cover theGlaffes over your early 
 Cucumbers and Melons, if the Nights are cold ; for the 
 young Fruit is very apt to fall off where the Buds are 
 grown cool. 
 
 ProduBs of the Kitchen-Garden. 
 
 Sprouts of Cabbages, Broccoli, and Savoys; all forts 
 of young fallad Herbs, as Dutch brown Lettuce, Creffes, 
 Radilh, Turneps, Spinage, Muftard, Burnet, Tarragon, 
 Onions, Scallions, Purflain, and Leeks, Parfnips, young 
 Carrots, and Afparagus. About the latter End of the 
 Month, Kidney-beans, Peafe, and Cucumbers; as alfo green. 
 Goofeberries. * 
 
 M A T. 
 
 Fruit-Garden. Look over your Wall and Efpalier 
 Trees at the beginning of this Month, carefully difplacing 
 fore-right Shoots, or fuch as are luxuriant or ill placed ; 
 and train regularly to the Walls or Efpaliers all fuch kindly 
 Branches as you would preferve, which will ftrengthen 
 your Fruit-branches, and admit the Sun and Air to the 
 Fruit. Thin Apricots and Peaches at the beginning of 
 this Month, obferving not to be over covetous in letting 
 too many remain on, which certainly fpoils the Trees 
 bearing the next Year; and in thinning;thefe Fruit, you' 
 
 R 5 fliould 
 
37° Gentleman's Beft Guide. 
 
 Ihould obferve never to let two or more grow together; 
 for let them always grow Angle, and they will not only 
 be the larger, but the better flavour’d. Train the Bran¬ 
 ches of your Vines clofe to the Wall in a regular manner, 
 and flop fuch Shoots as have Fruit on them at the fecond 
 or third Joint beyond the Fruit; but obferve that thole 
 Shoots which are defigned to bear next Tear, muft not be 
 flopped till next Month. Rub oft all weak training Bran¬ 
 ches clofe to the Places from whence they are produced ; 
 and if you mind fo to do, you need never diveft the 
 Shoots of their Leaves, to admit the Sun to the Fruit. If 
 the Weather proves moift, you muft be careful every Morn¬ 
 ing and Evening, or after a warm Shower, to look after 
 Snails, thole being the Times of their coming out of their 
 Harbours ; they are great Enemies to Fruit. Refrelh and 
 water, Ihould the Seafon prove dry, all thofe Trees which 
 have been lately planted, letting their Branches be fprinki 
 led all over, to walh off all Dirt and Filth. You Ihould 
 be now careful to keep the Borders about your Fruit-trees 
 free from Weeds, andftrong growing Plants, which ex- 
 hauft the Goodnefs of the Soil, and thereby prejudice the 
 Trees. In the middle of this Month, look over the Grapes 
 in your Vineyard ; difplace all dangling Shoots ; flop thofe 
 which have Fruit on them, and fallen them to the Stakes, 
 which will prevent their being broke by the Wind; but 
 mind to let thofe Shoots you defign for next Tear's bear¬ 
 ing be trained up to the Stakes, and not flopped till next 
 Month : Keep the Ground between the Ro-ivs of. Vines in 
 your Vineyards very free from Weeds , &c. for they very 
 much prejudice the Vines. About the End of this Month, 
 let the Clay be broke off from fuch Trees as were grafted 
 in the Spring ; which done, loofen their Bandage, other- 
 wife they are often apt to break off where they are pinch¬ 
 ed with the Eafs. 
 
 The Fruits yet lajling , or in their Prime, are thefe. 
 
 Apples. Pile’s Ruflet, Pomme d’Api, Oaken-pin, 
 John Apple, Winter Ruflet, Golden Ruflet, Stone-pippin, 
 and oftentimes the Golden-pippin and Nonpareil, and 
 fome other Apples of lefs Account. And thefe Pears ; 
 Bergamot de Pague, l’Amozelle or Lord Cbeyne' s Green, 
 Bery du Chaumontelle, Parkinfon' s Warden, and fome- 
 tinres the Cadillac. With thefe Cherries; the May and 
 
 May 
 
(May) A Kalenctar ^'Gardening. 371 
 
 May Duke ; and in a warm Soil, you have Goofeberries 
 and Currants for Pies, Tarts, &c. and fome fcarlet Straw¬ 
 berries j and in the forcing Frame, you have Nutmeg- 
 peaches, mafculine Apricots, and other early Fruits. 
 
 Flower-Garden, Green-House, &c. Let the 
 Leaves and Flower-ftems of Crocus, and other bulbous- 
 rooted Flowers that have done blowing, be cut down ; ex¬ 
 cept you defign fome of them fhould fland for Seed, which 
 indeed I would advife every Perfon to, and that he would 
 have Nurferies of Seedlings of every Flower, becaufe 
 from fuch Seminaries we may expert numberlefs Varie¬ 
 ties. Mind to gather your Anemony-feed as it ripens, 
 for the leaft Air carries it away. Take up your choice 
 Hyacinth-roots that are pad flowering, laying them ho¬ 
 rizontally in a Bed of Earth to ripen, and leaving their 
 Leaves and Stems out of the Ground to decay. About 
 the tenth fow your choice Carnation-feeds, in Earth made 
 Of frefh fandy Loam, well fifted. Choice Tulips, Ra¬ 
 nunculus’s, Anemonies, and other curious Flcrwers now 
 blowing, mull; be (haded from the mid-day Sun, and de¬ 
 fended from the Rains, or you will not have them long 
 in Flower ; and as foon as the Tulips have done blow¬ 
 ing, let their Seed-pods be broke off, and the Roots will 
 gather Strength. Let the Spindles of your Carnations be 
 now tied up, and diverted of all Side-pods, which will 
 prevent their being broke by the Wind, or other Ac¬ 
 cidents. Take up the Roots of Saffron, whofe Leaves 
 are decay’d by this Time, and fpread them on Mats to 
 dry ; which done, put them in Bags till July, and then, 
 plant them again ; but be mindful that the Vermin, ei- 
 pecially Rats and Mice, do not get at them. Sow thele 
 dwarf apnual Flowers on the Borders of the Flower- 
 Garden, where they are to remain, viz. Venus’s Looking- 
 Glafs, Candy Turfs, dwarf Annual-ftock, Venus Navel- 
 wort, dwarf Lichnis, Lobel’s Catch-fly, Convolvulus 
 minor. Snails and Catterpillars, with many other Kinds ; 
 let them be frequently watered, if it prove a dry Seafon, 
 till they come up. As the Weeds in the Borders of your 
 Flower-Garden will be hard to extirpate, if they be per¬ 
 mitted to grow : fter this Seafon, fo you murt be careful 
 in clearing them away ; plant the feveral Kinds of Lu¬ 
 pine, Tangier Pcufe, fweet-fcented Peafe* the large Con- 
 . v volvulus'* 
 
372 tfhe Gentleman's Beft Guide. 
 
 volvulus, and Seeds of the Indian Nafturtium. Let fuch 
 biennial and perennial Flowers as you fowed in your 
 Flower Nurfery in March and April, be now tranfplanted 
 into frefh Beds in the Nurfery, where they muft remain 
 till the End of Auguf, or Beginning of September, and 
 then remove them into the Borders of your Flower.- 
 Garden, fuch as the French Honey fuckles. Pinks, Canter¬ 
 bury Bells, Columbines, fweet Williams, and others. If 
 the Weather be gentle and fettled, you may, about the 
 middle of this Month, bring your Orange and Lemon 
 Trees out of the Confervatory ; which done, clean their 
 Leaves from Dull, unlefs a gentle Shower lhould fave 
 you the Trouble; put frefh Earth on the Surface of the 
 Pots or Cafes, and let them be well watered, minding, 
 at the fame Time, that the Sun does not fhine too hot 
 on your Orange Trees, which will turn their Leaves yel¬ 
 low. Make Cuttings of Sedums and Ficoides, letting 
 thofe that are very fucculent lie a Day or fo in the Sun, 
 after you have cut them from the Plants, which will dry 
 the wounded Parts ; then plant them in an open Border, 
 to be potted after they have taken Foot, which will be 
 in lefs than two Months. If you will now plant the 
 Cuttings of Arabian Jeflamine, they will eafily take Foot; 
 plant alfo the Cuttings of Geraniums, and fuch other like 
 exotick Shrubs, in open Borders, and they will take Foot 
 better than in Pots. Let a frelh Hot-bed be made for 
 your Amaranthus’s, double-ftriped Balfamine, and other 
 tender exotick Annuals; let them be put into large Pots 
 of frefh Earth, and placed on the Hot-beds, filling the 
 Interfaces up with Earth ; they will be beautiful and ftrong, 
 if you take care of them at this Seajon. Remove your 
 Auricula’s, which are now paft flowering, into fome fafe 
 fhady Situation. Let your feedling Pinks, Wall-flowers, 
 Stock July-flowers, Carnations, and other perennial feed- 
 ling Flowers be now tranfplanted ; and fovv the Seeds of 
 annual, fcarlet, and purple Stock July-Flowers. Take up 
 early Tulip Roots, and fome of the forward Anemonies, 
 if their Leaves are decayed at the End of this Month. 
 Plant fome Tuberofe-roots upon a moderate Hot-bed, to 
 fucceed thofe planted in March and April. Remove into 
 a fhady Situation your feedling Pots of Iris’s, and other 
 bulbous-rooted Flowers, letting them remain there till 
 Autumn. If the Weather is moill, you muft now re¬ 
 move 
 
(May) A Kalendar of Gardening. 373 
 
 move your young Plants of Venice Mallow, Oriental 
 Mallow, and Lavatera’s, into the Borders of your Flower- 
 Garden, where they will make a fine Appearance when 
 in Flower. Now place your Pots of choice Carnations 
 upon fome place where Vermin cannot get at them; for 
 if they do, they will certainly deftroy them. About the 
 tenth of this Month inarch Lemon and Orange Trees, ra¬ 
 ther upon Lemon than Orange Stalks, becaufe they will 
 make the ftrongeft Shoots: Inarch alfo the Spanijh white 
 Jelfamine, and the Indian yellow Jelfamine, upon ftrong 
 Stocks of the common white Jelfamine, and they will grow 
 freely ; and if you inoculate the Laurel upon the Black 
 Cherry Stock, it will grow very freely. At the End of 
 this Month, cut fome Leaves off the Opuntia or Indian 
 Fig, and let them lie to dry two or three Days before 
 they are fet into the Ground; let the Earth for them be 
 Rubbijh from old Brick Walls, lifted one third, and let it 
 be mixed with light Earth well lifted: Let the Leaves 
 be fet one Inch in the Earth, and let them remain abroad 
 fifteen Days before they are put in a Hot-bed. If the 
 Weather is fettled, tranfplant to the open Borders from 
 your Hot-bed all your choice Annuals, as African and 
 French Marygolds, Bafils, Amaranthus, Convolvulus, &c. 
 And now plant the Cuttings of Pyracanthe of the tender 
 Shoots, and Cuttings of the Palfion Tree, in moift Places. 
 
 Plants, &c. no-zv ifi Bloom. 
 
 Stock July-flowers, Anemonies, Tulips, double Wall¬ 
 flowers, Ranunculus, Monks-hood, Pinks of feveral forts, 
 Angle fcarlet Lichnefs, white and yellow Afphodel, fweet 
 Williams, Lilly of the Valley, double yellow Globe¬ 
 flowers, Daizies, Candy-tufts, Leucanthemums, Venus’s 
 Looking-glafs. Thrift, dwarf Annual - flock, red and 
 white Valerian, double purple and large Periwinkle, 
 Cyanus major, Featherfew, Thalidlrums of feveral kinds. 
 Fox-gloves of three forts, Rofemary, Sage, Moth-mullen, 
 double Catchfly, bulbous Iris, Veronica multicaulis pan- 
 nonica, double white Rocket, Spanilh Figwort, London 
 Pride, Geraniums of feveral kinds, Pyracantha, Helian- 
 themums, Syringa, Turkey perennial Poppy, Rofes, fiery 
 Lilly, Apple Blofloms, Peonies of feveral forts, Colum¬ 
 bines, Spireas, Fraxinella red and white, Spanijh Broom, 
 yellow Moly, Homers Moly, 0 rob ns 'vieice foliis, Traga- 
 
 cantba, 
 
374 'fhe Gentleman s Beft Guide. 
 
 cantha, Solomon's-feal, Leopard’s Bane, Hyacinth of Pent, 
 yellow Afphodel Lilly, Billort, Dragon, Lady’s Mantle, 
 Rhaphontick, Lady’s-flipper, feather’d Hyacinth, Weljh- 
 poppy, yellow Violet, Bird’s Eye, Orchis’s, double white 
 Narciffus, Heart’s Eafe, Pulfatilla, Corn Flags, Laburnum, 
 EngUJh Hyacinth or Hare’s Bells, Canterbury Bells, yel¬ 
 low and pompony Martagons, Barry Hyacinth, Lark¬ 
 spurs, blue grape Hyacinth, Gladiolus, Tradefcant’s Spider- 
 wort, Poppies, Savory-fpiderwort, Peach-leav’d and Net- 
 tle-leav’d Bell-flowers, Anterrhinum, Hey difarum clipea- 
 tum fore albo Iff rubro, Marigolds, Lycbnidea Virginiana, 
 Greek Valerian white and blue, double white and red 
 Batchelor’s Button, double white Mountain Ranunculus, 
 double Featherfew, Buphthalmums, Sea Holly, Sea Rag¬ 
 wort, double Saxifrage, Borage-leav’d Auricula, double 
 Lady’s-fmock, Spurges of feveral Kinds, Spanijh Toad¬ 
 flax, Grafs-leav’d Ranunculus, upright Speedwell, Ho- 
 nefly or Sattin-flower, Garden Buglos, yellow Eailern 
 Buglos, Scabious, Onobrichis and Bird’s Eye ; in the 
 Water Tubs, the yellow Nymphea or Water Lilly, Water 
 Ranunculus, Pond-weeds, the Flamula or Spearwort, and 
 Frogbits. Befides, there are feveral other Trees and 
 Shrubs which are now in Flower , as the feveral forts of 
 yerufalem Sage, yellow Jeflamine, Oriental Colutea with 
 bloody Flowers, Colutea Scorpoides, early white Italian 
 and common Honeyfuckles, Lylacs of feveral forts, white 
 Thorn, Gilder Rofe, Bladder Nut, flowering Afh, Da¬ 
 mask Rofe, monthly Rofe, Cinnamon Rofe, Scotch Rofe, 
 Burnet-leav’d Rofe, Horfe-Chefnut, Apple-bearing Rofe, 
 three-thorned Acacia, Lote or Nettle-tree, double-flower¬ 
 ing Almond, Bladder Senna, double-flowering Hawthorn, 
 Cock-fpur, Hawthorn, Cinquefoil Shrub, Bird Cherry, 
 Perfian Lylac, Lauro-Cerafus, Cornijh Cherry, perfum’d 
 Cherry, Mallow Tree, Arbor J ud<e, male Cyfius, Cytif- 
 f“ s Lunatus, Cytijfus fecundus Clu/ii, < vulgo Sea Buck¬ 
 thorn, Spirea falicis folio, Spirea hyperici folio, Spirea 
 cpuli folio, dwarf Medlar, wild Service or Quickbeam, 
 Amelanchier, Aria Theophrafli, Stsechas purpurea, double¬ 
 flowering Cherry, and many more. 
 
 Kitchen-Garden. In this Month, though the 
 Garden feems to be in its higheft Perfed'ion, yet it is of¬ 
 ten fubjett to many Injuries from bad Weather . 
 
 Now 
 
(May) A Kalendar of Gardening. 3 
 
 Now the Cucumbers and Melons, as well thofe made 
 in February , as thofe planted laft Month, mull be carefully 
 lhaded with Mats in the Heat of the Day, for the Sun is 
 too violent for them through Glades; nor are they able 
 to endure the open Air, to which they are often expofed; 
 for being brought up tenderly, their Vines harden and 
 dry, when expofed to the Sun. 
 
 In the beginning of this Month, fow Cucumbers in the 
 natural Ground, on a frefh light Soil, and it will afford you 
 plenty of Fruit in "July, both for pickling and Sallads. 
 
 Towards the latter end of this Month, fow fome Dutch 
 brown Lettuce, and common Cabbage Lettuce, in an open 
 Situation, to fupply the Kitchen in Auguft and September ; 
 and if you fow them thin, and let the Plants be houghed 
 out to a proper Diffance, you need not tranfplant them. 
 
 Tranfplant Imperial Silefia, and Cos Lettuces, to fuc-. 
 eeed thofe planted laft Month. 
 
 Now fow Finochia in a rich, light, moift Soil, to fuc- 
 ceed that which was fown the laft Month. 
 
 Sow Peafe, and plant Beans, in a moift Soil, for a lat¬ 
 ter Crop. 
 
 Sow Endive very thin, to be blanched without trans¬ 
 planting. 
 
 Plant Kidney-Beans for a Second Crop. 
 
 About the middle of this Month, fow Colliflowers for 
 Winter Ufe. 
 
 Tranfplant Cabbages and Savoys for Winter Ufe. 
 
 Tranfplant Sellery into Drills for blanching, if your 
 Plants are large enough. 
 
 Tranfplant Radifhes for Seed, obferving to make choice 
 of thofe which have long, ftrait, well-coloured Roots, and 
 fmall Tops. 
 
 Hough your Winter Crops of Carrots, Parfnips, Beans, 
 Onions and Leeks, to keep them from Weeds, and it will 
 fave much Labour the fucceeding Months. 
 
 It is not yet too late to plant Slips of Sage, Rofemary, 
 Hyftop, Lavender, Marum, Maffick, and fome other 
 aromatick Plants; but obferve to ftiade and water them 
 until they have taken Root. 
 
 Sow Turnips a fhort Time before Rain, and it will 
 bring up the Plants very foon. 
 
 Look over your Artichoaks again in this Month, and 
 pluck up all the Plants from the Roots, which have grown 
 
 fince 
 
376 rfhe Gentlemans Befl Guide.’ 
 
 fince the Stocks were flipp’d. You Ihould likewife cut off 
 all the {mail Artichoaks which are produced from the Side 
 of the Stems of the Artichoaks, otherwife they will render 
 the Artichoaks on the Top very fmall. 
 
 Products of the Kitchen-Garden . 
 
 Spinage, Radilhes, young fallad Herbs, feveral forts 
 of Cabbage Lettuce, Mint, Sorrel, Baum, Winter-favory, 
 Buglos, Borage, Tragopogon, fpring Coleworts, young 
 Onions, Sives, Cucumbers, Melons, Afparagus, Colli- 
 flowers. Cabbages, young Carrots, Peafe, Beans, early 
 Artichoaks, Kidney Beans, Purflain, Mixtures of young 
 Burnet, &c. Alfo green Goofeberries. 
 
 JUNE . 
 
 Fruit -Garden. Towards the middle of this Month 
 you may, in an Evening, or cloudy Weather, begin to 
 inoculate your Stone Fruits , beginning with the mafculine 
 Apricot, which is fit to bud; and fo on with the other 
 forts, according to the Time of their Fruits ripening. 
 You may now again look over your Wall and Efpalier 
 Trees, and take off all luxuriant Branches, and thofe that 
 are ill placed or fore-right, and train the others regularly 
 and at proper Diftances againft your Wall, &c. but you 
 mull mind to pull off but few Leaves, left you expofe 
 the Fruit to too much Heat in the Day, or Cold in the- 
 Night. Thin your Nedlarines and Peaches, if not already 
 done, and do not fuffer more to grow than the Trees 
 will bear without damaging them; I would advife they 
 Ihould be four Inches apart, which will vaftly ftrengthen 
 the Trees, and improve the Fruit. As Snails and other 
 Vermin are now apt to deftroy your beft Fruits, fo you> 
 muft be very diligent in deftroying them. You ihould 
 now fallen to the Wall, or Efpalier, thofe Shoots that are 
 produced from your Trees that were tranfplanted the laft 
 Seafon ; if the Weather be dry, obferve to water, tiiem, 
 and preferve Mulch round their Roots on the Surface , 
 which will prevent the Sun or Wind's drying them. In 
 order to prevent the Nouriftiment of the Ground’s being 
 exhaufted, you muft now clear the Ground round your 
 Trees from Weeds, or other Plants, and the Fruits will be 
 larger and better tailed by your fo doing. That the 
 Grapes may have the Benefit of the Sun and Air, which. 
 
June) A Kalendar of Gardening. 377 
 
 is doubtlefs very neceflary at this Seafon, you fhould fallen 
 ap your Branches to the Wall, and cut off all weak trail- 
 ng Branches or fide Shoots, the negleft of which will occa¬ 
 sion your Fruit to be late before it be ripe, or give it a very 
 ill Talle, and likewife prevent your Vines bearing as they 
 3therwife would do the Year following. 
 
 Flse Fruits yet lajiing, or in their Prime, are thefe. 
 
 Apples. Oaken Pin, Deux Ans or John Apple, 
 Golden Ruflet, Stone Pippin, Pile’s Rulfet, and fome other 
 Apples of lefs Account. And thefe Pears, Lord Che- 
 wp’s green Englilb Warden, black Pear of Worcefter, 
 and Beze de Chaumontelle. There are likewife feveral 
 forts of Strawberries, with Goolberries and Currants; the 
 mafculine Apricocks; and thefe Cherries, Black Heart, 
 White Heart, Kentilh, Duke, and Flanders Heart. In 
 1 ::he hot Beds are Anana’s or Pine-apple, and in the For¬ 
 cing-frame, Peaches, Grapes, and Ne&arines. 
 
 Flower Garden, Green-House, &c. Takeup, 
 
 ! tvafh, and lay on Mats to dry in the Sun, all fuch bul- 
 oous Roots as may have done blowing, and when they 
 ire well dry’d, lay them up. You fhould vifit the Ponds, 
 Rivers, Bogs, and Ditches, in which you will find choice 
 icpiatick Plants, which will make a very pretty Show a- 
 tnong your other Plants ; you may tranfplant them tho’ 
 ;hey are flowering, but you fhould obferve to give them the 
 fame Depth of Water in your Water Tubs as they had 
 in the Place vou took them from. Lay your ftrong Car¬ 
 nations, Double fweet Williams, and Pinks, as will bear 
 t, picking off the fmall weak Buds, which do but rob 
 he larger of their Nourifhment, giving them now and 
 hen a little Water. Thofe Carnations that have large 
 Pods, and begin to burft on one fide, fhould now be 
 helped, by gently opening the oppofite fide with a fine 
 Penknife, taking care not to touch the Leaves of the 
 Flower, and then they will not fcatter, but open equally 
 and fpread broad and fine ; after which cover them with 
 Glafies to keep them from the Heat of the Sun. Be 
 careful to deflroy Earwigs and Ants, which are very de- 
 ftruttive Infers among your Carnations. You may now 
 gather the Seeds of Polyanthus and Auricula, and mind 
 :o preferve them in the Seed Pods till you fow them. At 
 :he Beginning of this Month you may tranfplant from 
 
 your 
 
378 The Gentleman's Bell: Guide. 
 
 your Hot-beds into the Borders of your Flower-Garden fe- 
 veral annual Flowers , as the Indian Pink, Amaranthus, 
 African, French Marygold, French Apple, Convolvulus, 
 Balfamines, Capficums, and others, minding it be done 
 in a cloudy Day, or in the Evening, and feeing that they 
 have fome Water given them, which will fettle their 
 Roots the better. Take up and tranfplant fuch bulbous- 
 rooted Flowers as do not fucceed well if their Roots are 
 kept too long out of the Ground, fuch as the NarcifTus, 
 Dens canis. Saffron, Cyclamen, Frit maria's, and Colchi- 
 cum. Such of your Aloes as have Occafion for larger 
 Pots may now be tranfplanted, taking carefully off their 
 decay’d Leaves, and you may now bring them abroad, 
 together with your Euphorbiums, Torch Thirties, and 
 your tender Tithimals, and when you have fo done, clean 
 them from Duft. Take off Cuttings from the Torch 
 Thiftle and Eupborbium, let them lie in the Sun to heal 
 their Wounds, then put them in the fame Earth as was 
 directed for the Indian Fig. Tie up to ftrong Stakes your 
 tall autumnal Plants that are yet to blow, and cut off 
 thofe Stalks that are decaying from fuch Flowers as have 
 done blowing} fuch Off-fets and Suckers as grow about 
 the Roots and Stems of your Aloes, may now be taken 
 off, and planted in Earth made of fifted Rubbifh of old 
 Brick-Walls one Third, which fhould be mixed with well 
 fifted light rich Earth; let them lie abroad 15 Days, and 
 then fet them in your Hot-bed, giving them a little Water 
 till they take Root. Thofe Flyacinth Roots that were 
 laid in Beds in former Months to ripen, fhould now be 
 taken up and cleared from Filth, then lay them on Mats 
 to dry in a fhady Place, and then put them in Boxes, 
 or Drawers where the Air can have free Accefs to them, 
 otherwife they will turn mouldy. Thofe Roots of Ra¬ 
 nunculus, Tulips, and Anemonies, whole Leaves are de¬ 
 cayed, fhould now be taken up, laid in Mats in a fhady 
 Place to dry, and put up in Boxes or Bags where Rats 
 and Mice cannot get at them, till it is a proper Seafon to 
 plant them again. As your Oranges are now in Flower, 
 you fhould pick off the Bloffoms where they are too 
 thick, and give them Water very frequently, but a little 
 at a Time, which will fet their Fruit. Your Myrrhs 
 fhould likewife now have frequent Water given them, nor 
 can yeu hardly give them to much, becaufe they natu- 
 
(June) A Kalendar of Gardening. 379 
 
 rally grow in marfhy Grounds. Such perennial or bien¬ 
 nial fibrous-rooted Plants as were not tranfplanted lafl: 
 Month, fhould now be put into Nurfery Beds, where 
 they mull remain till Autumn, and then place them to 
 remain in the Borders of your Flower Garden, I mean 
 fuch as thefe, Holly-hock, Scabious, Dames Gilly-Howers, 
 Columbines, Canterbury-bells, Pinks, Stock-July-flowers, 
 fvveet Williams, and French Honey-fuckles ; let thefe 
 be firft raifed thus: The firil Seafon in your Flower 
 Nurfery, and the next brought out to blow in your Flower 
 Garden. In Beds made of light rich Earth, andlhaded, 
 plant your Cuttings of Lichnidea’s, double fcarlet 
 Lichnis, double fweet Williams, and Pinks, if you would 
 increafe them ; let them be duly watered, and they will 
 foon take Root. You may continue to tranfplant An¬ 
 nuals after Rain, and to fow others to fucceed thofe fown 
 ilafi Month. 
 
 Plants , &c. rnraj in Bloom. 
 
 Female Balfams, Larkfpurs, Convolvulus, white Lilly, 
 red Day Lilly, and Orange Lilly, African and French 
 Marygolds, Tangier Pea, Ever!ailing Pea, and fweet- 
 fcented Pea, Amaranthus, Canada, Golden Rod, Candy 
 Tufts, broad-leav’d upright Dogs-bane, Venus Looking- 
 Sglafs, Apocynum, dwarf Annual Stocks, Lillii convallii 
 nore, Stock Gillyflowers, yellow Aconite, double fcarlet 
 and dwarf Lichnis, horned Poppies of feveral forts, Role 
 Champions, Capnoides, double and Angle fweet Wil¬ 
 liams, white black and yellow Swallow-wort, Campa¬ 
 nula, Veronica’s, Fox Gloves, Blattaria, Muleins, Sca- 
 pinks, Flammula Jovis, Periwinkle, Hylfop, Cyanus of 
 feveral forts. Claries, Martagons of feveral forts, Oriental 
 Buglos, Monks-hood, double Petarmina, Sun Flower, 
 fweet Sultan, Hollyhocks, Xeranthemums, Nallurtium 
 Indicum, Coronilla Herbacea flore vario, Gentian, Jacea, 
 Virginian Spiderwort, Snap-dragons, Santolina’s, Acan¬ 
 thus, Willow W'eed or French Willow, Linaria’s, Tree 
 Primrofe, yellow and purple Lcofeltrife, fcarlet Beans, 
 bulbous fiery. Lilly, Poppies of divers kinds, double 
 Catchfly, Flos Adonis, Lobel’s Catchfly, Venus Navel- 
 wort, red and white French Honeyfuckles, double and 
 Angle white Wall-flower, Gentianella, Peach-leav’d Bell 
 Flower, Lychnidea caroliniana, Chryfanthamums, Nigel- 
 ia, Caltha Africana, Hieraciums, Varelianna cornucopoi.- 
 
 des. 
 
380 The Gentleman's Beft Guide. 
 
 des, Eupatoriums, AfphodelS, Phalangiums, Smilax, Sea 
 Lavender, Helian them urns, Calcedonian Iris, great blue 
 Wolfs-bane, Fraxinella with purple and white Flowers, 
 Africans, Sea Ragwort, yellow perennial and Tangier Fu¬ 
 mitories, white Hellebore, Corn Flags of feveral forts. 
 Thrift of feveral forts, Indian Scabious, Spanilh Figwort, 
 Columbines of divers Colours, Savory, double Ragged 
 Robbin, Tradefcont’s Spiderwort, red and white Batche¬ 
 lor’s Button with double and fingle Flowers, Leucanthe- 
 mums, Oriental Ox-eye with red and white Flowers, 
 Greek Valerian with blue and white Flowers, Ornithoga- 
 lums, Bloody Cranes-bill, bulbous Iris, and red and 
 white Garden Valerian. Befides, there are feveral other 
 Trees and Shrubs which are now in Flower, as the Olive,. 
 Bladder Senna, Pomegranates with double and fingle 
 Flowers, Oranges, Lemons, broad leav’d yellow Jeffa- 
 mine, Geraniums, Ficoides, white Jeflamine, Sedums, 
 Roles of feveral forts, Frittillaria crafla, Tamarilk, Ole¬ 
 ander, Virginian Sumack, Spanilh Broom, Doricnium, 
 Hellebore, Althaea frutefcens Brioniae folio and flore par- 
 vo, Indian-flg, Oleafter, fome Carnations, Frutex trifoli- 
 atus Llmi, Samarris, double flower’d Featherfew, Nettle- 
 tree, Valerian, upright fweet Canada Rafberries, Orchis, 
 Lime-tree, Antirrhinum, Ihrub Cinquefoil, Tree German¬ 
 der, Lupine, late red Dutch ever-green and long blowing 
 Honeyfuckles, China Pinks, Cateshy s Climber , or Caro- 
 li?ia Kidney-Bean-tree, Spirea falicis folio, fcarlet flower¬ 
 ing Horfe-chefnut, Tulip-tree, Cytiflus Lunatus, Mallow- 
 tree, Syringa, perennial Ihrubby Lamium or bale Hore- 
 hound ; with many more : Likewife thefe in the Water- 
 tubs, Double white Nymphea or Water Lilly, the fingle 
 Yellow, the Water Violet, and Water Milfoil, with fome 
 others. 
 
 Kitchen-Garden. In this Month great Care and 
 Diligence ought to be ufed to defend the Plantations a- 
 gainll the too violent fcorchings of the Sun, more efpeci- 
 ally to have a watchful Eye upon fuch Plants as have 
 been lately tranfplanted, to refrefh them with moderate 
 Water. 
 
 In the Beginning of this Month tranfplant Cabbage 
 and Savoy Plants in an open fpot of Ground, for Winter 
 Ufe. 
 
 You 
 
(June) A Kalendar of Gardening. 381 
 
 You ftiouldnow prick out into Beds of rich Earth the 
 Colliflower-plants fown laft for Winter Ufe; but you mult 
 take care to ihade them till they have taken Root, and 
 be fure to water them duly. 
 
 Hough your Parfnips, Carrots, Turnips, Onions, Beets, 
 Leeks, &c. 
 
 Take care to Ihade your Melons in the Heat of the 
 Day, if the Weather be warm. 
 
 Sow Kidney Beans to fucceed thofe planted in April. 
 
 Sow fome brown Dutch Cabbage Lettuce for a late 
 Crop. 
 
 Now tranlplant fuch Lettuces as were fown in May. 
 
 You may yet fow Radilhes and Endive. 
 
 Continue to fow all forts of fmall fallad Herbs every 
 three or four Days; for at this Sea/on they will foon grow 
 large enough for Ufe. 
 
 If the Weather be dry, gather all forts of Seeds that 
 are ripe, fpreading them to dry before they are rubbed or 
 beaten. 
 
 Alio gather Herbs (if the Weather be dry) for drying, 
 of fuch forts as are now in Flower ; and let them ary 
 leifurely in a fhady Place, and not in the Sun. 
 
 Tranfplant Leeks in a light rich foil. 
 
 Now thin the Finnochia Plants fown in the former 
 Month, allowing them Room enough to grow. 
 
 The Broccoli Ihould now be pricked out which was 
 fown in May laft. 
 
 Sow fome Broccoli in the beginning of this Month for 
 1 fecond Crop. 
 
 Sow Finnochia to fucceed that which was fown in the 
 former Month. 
 
 . Tranfplant Sellery for blanching. 
 
 Sow Roncival Peafe about four or five Inches apart, 
 ind they will produce a good Crop in September. 
 
 Deftroy the Snails Morning and Evening, and after 
 howers of Rain. 
 
 Take care to keep your Garden free from all forts ©f 
 Weeds, otherwife they will fpoil whatever Plants they 
 .re near. 
 
 Produfts of the Kitchen Garden. 
 
 Collifiowers, Cabbages, young Carrots, Beans, Peafe, 
 \fparagus, Artichoaks, Turnips, Melons, Cucumbers, 
 Sidney Beans, Cabbage Lettuces of divers forts ; alfo all 
 
 forts 
 
382 The Genttimaris Beft Guide. 
 
 forts of young Sallading, as Crefles, Muflard, Chervil, 
 Rape, Radifh, Corn-fallad, Onions, Purflain, Endive, &c. 
 all forts of fweet Herbs, as Lavender, Thyme, Hyfop, 
 Winter Savory, Marum, Maftick, tsfc. Alfo Sage, Role- 
 mary. Mint, Baum, Origanum, Pennyroyal, Parfley, Sor¬ 
 rel, Burnet, Borage, Buglos, &c. Alfo Rasberries, Cur¬ 
 rants, Goofeberries, &c. 
 
 y u l r. 
 
 Fruit-Garden. If you have been fo negligent, as 
 not to have look’d over your Wall and Efpalier Trees, and 
 rubb’d off all luxuriant Branches and fore-right Shoots, 
 and to have trained in due Order all thofe that are to 
 remain, that the Fruit may have the Benefit of the Sun, 
 be fpeedy now in doing it, or your Fruit will lofe its Fla¬ 
 vour. In an Evening or cloudy Weather you may bud 
 all thofe forts of Fruits that were left undone laft Month. 
 Cut oft all Suckers that arife from your young Fruit-trees 
 in the Nurfery, and they will thrive the better; alfo hough 
 up and clean the Borders near your Fruit-trees and your 
 Nurferies of young Trees from Weeds, which do much 
 Damage to them, by taking from them their proper Nou- 
 rifhment. As your Stone Fruit are now apt to be very 
 much damaged by Snails, fo you fhould be careful to de> 
 ltroy them in the Mornings and Evenings, but more ef- 
 pecially after a Shower of Rain, when they come out in 
 great Numbers, and may be eafily taken and deftroyed. 
 As Pifmires, and efpecially Wafps, are now very trou- 
 blefome, and dellroy your choiceft Fruit, fo you fhould 
 hang upon your Walls, among your Trees, feveral Phials 
 of Sugar or Honey-water, which will drown great Num¬ 
 bers of them that are tempted in by the Sweetnefs of the 
 Liquor. Thofe who have a Vineyard, or even Vines 
 againft a Wall, fhould now be careful in looking them 
 over, and difplacing all dangling Shoots in fuch a manner 
 as the Fruit may not be too much covered with Leaves, 
 but take no Leaves off the Branches that are left, for they 
 are very neceftary to the Growth of the Fruit; and you 
 mull be fure to keep the Ground between your Rows of 
 Vines clear from Weeds or other Plants, which, if fuf- 
 fcred to grow at this Seafon, will much injure them. 
 
(July) A Kalendar of Gardening. 383 
 
 Woe Fruits yet lajling, or in their Prime , are thefe. 
 
 Apples. Deux Ans or John Apple, Stone Apple, 
 Oaken Pin, Summer Colling, Pomme de Rambour) 
 Summer Pearmain, white Jennetting, Margaret Apple, 
 Stubbard’s Apple, and Codling. And thefe Pears ; the 
 Lord Cheyne's green Pear, the black Pear of Worcefter , 
 Windfor, Calliorofat, green Chiffel, Orange Mulque, 
 Petit Banquette, Jargonelle, Mufcadella Roughs, Cuiife 
 Madame, Robine, primitive and petit Mufcat, with the 
 Bruxelles, Turkey, Orange, Algier, Breda, and Roman 
 apricots: The white Spanilh, black Amber, Caroon, 
 Amber Heart, Lukeward, Oxheart, Iventilh, Carnation, 
 and Gafcoign Heart Cherries: Thefe Plumbs , Gros Da- 
 mas, Violet, Cheflon, Damoifine, green Gage, Drap 
 d’Or, white Matchlefs, Imperial, Maitre Claude, Mira- 
 ibella, Violet Royal, blue Perdrigon, Orleans, blue Pri- 
 mordian, Jean Hative, and Morocco; there are alfo Cur- 
 1 rants, Goofeberries, and Ralberries ; with thefe Peaches, 
 'Royal George, Bordine, early Admirable, Minion, Mon- 
 rabonne, red Magdalen, RolTanna, Smith’s Newington, 
 Beilis or Bellows, brown and white Nutmeg, Albemarle 
 and Anne Peach ; and thefe Nectarines , Brunion and 
 Newington, Roman, Red, Elruge, and Fairchild’s early 
 -Nutmeg ; with the Annas or Pine-apple in the Stove. 
 
 Flower-Garden, Green-House, tff c. Continue 
 0 la y f weet Williams, Pinks, and Carnations, as they 
 gather Strength, b& often refrelhing them with Water, 
 md cover the Blolfoms with Bafons or Glaffes. Thofe 
 lowering Stems that have done blowing fhould be cut 
 lown, except you keep them for Seed; and continue to 
 ileftroy the Weeds in your Borders, for they will now begin 
 0 fhed their Seed. Fhis is thebelt Time for railing Myrtles 
 >f Cuttings; and therefore take only the moll tender Shoots, 
 dace them in the Shade, and let them be watered fre¬ 
 quently. In Cafes of light Earth that can be removed 
 lender Shelter in the Winter, you may now fow Tulip- 
 eeds, they being now ripe. Let the Bulbs of thofe late 
 f/o-zvers, that were not fit laft Month, be now taken 
 l! P> l* uc h as the white Lillies, Martagons, and Ornithoga- 
 ims j and tranfplant your NarcilTus’s, Hyacinth of Peru, 
 )ens Canis, Frittillaria, and Per Fan and bulbous Iris’s. 
 
 Let 
 
384 The Gentlemans Belt Guide. 
 
 Let the Edgings of your Bex be now clipped a fecond 
 Time, and let your Hedges be trimm’d and your Grafs 
 Plats mowed. The Stalks of all fuch Flowers as begin 
 to decay and wither Ihould now be cut down ; and the 
 tall growing Flowers which have not yet blown Ihould be 
 tied up. Now is the principal Sea/on for inoculating 
 Rofes, JelTamines, and other forts of curious flowering 
 Shrubs and Trees. You may kill continue to make Cut¬ 
 tings of Indian-figs, Fig-marygolds, Torch Thiftles, Se- 
 dums, Tythimalds, and fuch other fucculent Plants. Place 
 frefli Earth round the Surface of your Orange Tubs, which 
 fhould be done four times a Year; and about the 20th 
 inoculate Oranges upon Lemon-ftalks, which are prefe¬ 
 rable to all others. You may likewife lay down long fhoots 
 of your Arabian Jeflamine. Now let your perennial and 
 biennial fibrous-rooted Flowers that were fown late in the 
 Spring be planted in Nurfery Beds, and let them have 
 Room to grow’ there till Michaelmas, and then tranfplant 
 them into the Borders of your Flower Garden; fuch as 
 thefe, Canterbury Bells, French Honeyfuckles. Wall¬ 
 flowers, Hollyhocks, Carnations, Pinks, and Stock July- 
 flovvers. Look carefully after your choice Carnations; 
 guard againlt Lnfebls, cover them with Glafles or Bafons 
 to keep off the Sun and Rain, and when they begin to 
 burfl, open the Pods with a fharp Penknife on the con¬ 
 trary fide, taking care not to touch the Leaves of the 
 Flowers. If you now prune and tie up all fuch exotick 
 Plants as grow diforderly, they will be covered with frefli 
 fhoots before they are fet in the Houfe. If you would 
 increafe your double fcarlet Lichnis, you may now plant 
 Cuttings of it in fome fhady Border of light frefh Earth, 
 and give it refrefhings of Water as the Seafon requires. 
 To prevent your choice Auricula’s being rotted or fpoiled, 
 you fhould now keep them clear from Weeds and all 
 decay’d Leaves, and place them under fome fuch fhady 
 place, as that nothing may drop on them in wet Wea¬ 
 ther. Plant out iu Tubs or Pots of rich Earth your feed- 
 ling Auricula’s which came up laft Spring ; place them in 
 a fhady Place as before, and let them be gently watered: 
 obferving that neither Snails, Worms nor Slugs, get^ai 
 them. Let fuch Flow'er-fceds as are now ripe be gather’d 
 dry them w'ell in their Seed Veffels before you beat their 
 out, after w'hich, to prevent their rotting, dry them ii 
 
(July) -A Kalendar of Gardening. 385 
 
 the Sun for a Week or ten Days before you lay them 
 up. Continue to fow fome Annuals in Edgings, whic.fi 
 will blow in September when the Garden wants Flowers. 
 Let all Quarters and Walks of your Garden and Wilder- 
 nefs be kept clear from Weeds and Litter; and prune 
 fuch 1 rees as are grown out of Order. At the End of 
 this Month take oft fuch Layers of Carnations, fweet 
 Williams, and Pinks, as have taken Root, lettino- them 
 be planted in Pots or Borders of good frelh Earth, and 
 let them remain there till you have an Opportunity to 
 plant them where they are to remain for flowering. If 
 at the End of this Month you fow fome Seeds of Jacea’s, 
 Venus Navelwort, Xeranthemums, Indian Scabious, 
 Dwarf Annual-ftock, double Larkfpur, fweet lcented Pea, 
 .he great blue and flelh-colour’d Lupines, and fweet Sul- 
 an, they will flower earlier, produce a greater Plenty of 
 lowers, and grow much larger than if fown in the Spring. 
 About this Time the Fruit of the Ananus is ripe, and If 
 ou cut oft the Crown of Leaves which grow on the 
 Top and plant it in light fandy Earth, it will, with the 
 limtance of a Hot-bed made of Tanners Bark, prefent- 
 / take Root. Now is alfo the Time that the Berries of 
 he Coffee Free ripen ,• if they are got to a bright red Co¬ 
 rn-, they may be gathered for flowing immediately, 
 leaning their Seed from the Pulp; let them be flet flingly 
 a Pots of rich Earth about an Inch deep, giving them 
 ie Affiftance of a Hot-bed, and they will flprout in lefls 
 tan fix Weeks Time. 
 
 Plants , Sec. now in Bloom. 
 
 Carnations are now the Glory of the Garden ; you 
 ave befidesthe flcarlet Lichnis, Virginian Spiderwort, Sun- 
 owers of divers Sorts, C.aroliniana, Lichnidia, Holly- 
 acks, red Garden Valerian, Xeranthemums, Lcucanthe- 
 iums, Capficum Indicum, Amaranthoides, Amaranthus, 
 vers forts of Lupines, African Marygolds of two forts, 
 igella, Spamfii Scorphularia, Larkipur, double Rofle, 
 iampion, Amnual Stock Gilli-flower, Buphthalmums, 
 >uble Feverfew, double Camomile, double Ptarmica 
 enus Navelwort, Venus Looking-glafls, peach leaved 
 impanula, Poppies of fleveral forts, African* fweet Sul- 
 n, Sea Holly, Indian Scabious, Lavatera, Acanthus, An- 
 ' or J, Aconitum Iuteum, white Hellebore with a iee n 
 owers, Ormthogalum flpicatum, Day Lilly, flcarlet Mar- 
 
 ,v> tagon. 
 
386 The Gentlemans .Beit (Juide. 
 
 tagon, white Lilly, Hieraciums, blue flower’d Lathyrus, 
 Tangier Pea, fweet fcented Pea, everlafting Pea, Jacea’s 
 of divers kinds, Linarea’s of many forts. Antirrhinum 
 or Calves-fnout, Angle and double Virgin’s Bower, French 
 Willow, dwarf annual Stock, Angle and double ragged 
 Hobbin, Fairchild’s Mule, fweet Williams, Pinks, Helio- 
 tropium majus, Coronilla Herbacea Flore vario, double 
 and Angle Soapwort, Clove July-flowers, Statice major, 
 feveral forts of the great Centaury, Eupatoriums, Cata- 
 nance quorundam, divers kinds of Limoniums, Campa¬ 
 nula pyramidalis, feveral forts of the Globe Thillle, 
 Ricinus or Palma' Chrifti, Chrvfanthemums, Nafturtium 
 Indicum, feveral forts of Mallows, Candy Tuft, dwarf 
 I.ichnis, Starwort of feveral forts, China Pink, Marvel 
 of Peru, Female Balfamine, French Mary gold, and feveral 
 forts of Golden Rods; befldes, there are feveral other 
 Trees and Shrubs which are now in Flower, as Oranges, 
 \Lemons, feveral forts of Rofes, Myrtles, Spanijh Broom, 
 Ccluteas, white Jeflamine, Oleanders, dwarf yellow Jef- 
 famine. Geraniums, Canary Hypericum, divers kindsol 
 Paflion Flowers, Ihrubby ltinking Hypericum, Jeflamim 
 of Arabia, Angle and double Pomegranates, Brazil Jef 
 famine, Virginian Trumpet-flower, Olives, Agnus Caftu; 
 or the Chafte Tree, Capers, feveral kinds of male Ciftus 
 Bean Caper, Ciflus Ledon of feveral forts, Ficoides, Phlo 
 mis or Sage Tree, fome Aloes, Oleafter, Sedums, fhrul 
 Cinquefoil, Dittany, Spirea with Willow Leaves, Amo 
 mum Plinii, Spirea with Marlh Elder Leaves, Comvolvu 
 lus, Althea Frutex, Amaranths, Cytiflus lunatus, Tulij 
 Tree, Catesby’s Climber, Frittillaria crafla, Bladder Senna 
 feveral forts of Apocinum, Dutch Honeyfuckle, Afphodel 
 ever-green Honeyfuckle, Tuberofes, long blowing Honey 
 fuckle, Cardinal Flower, late white Honeyfuckle, doubl 
 fcarlet Lychnis, fcarlet Virginian Honeyfuckle, Campa 
 liulas, Virginian Sumach, Myrtle leav’d Sumach, Genifta 
 Capficum, Tinftoria, Geniflella, Eagle Flower, Ketmias 
 Fox Gloves, Everlafting Flower, fcarlet Bean, fom 
 double Poppies, Gentian, Veronica, Stock July-flowers 
 Indian Fig, Arbutus, and fome others. 
 
 Kitchen-Garden. In this Month you mull tak 
 care to water all fuch Plants as have been lately tran 
 planted ; and do this Mornings and Evenings. 
 
 Not 
 
(July) A Kalenaar of Gardening. 387 
 
 Now diligently deftroy the Weeds in every Part of the 
 Garden, otherwife they will greatly injure the Plants. 
 
 Sow the laft Crop of Kidney Beans in the beginning 
 of this Month, where they may have fome Shelter from, 
 frolly Mornings in Autumn, to bear in September and Octo¬ 
 ber. If the Ground happens to be dry when thefe are 
 planted, the Beans Ihould be foak’d fix or eight Hours in 
 Water before they are planted. 
 
 Sow Coleworts, Carrots, Turneps, and Onions, the be¬ 
 ginningof this Month, to Hand the Winter forSpringUfe. 
 
 Sow Spinnage about the Middle of this Month for Win¬ 
 ter Ufe. 
 
 You mull duly water your Cucumbers in dry Weather, 
 which were brought up under Glafies, being now in full 
 bearing, otherwise they will decay. 
 
 Earth up Cellery in Drills, and plant out a new Parcel 
 to fucceed the former. 
 
 Sow Chervil for Winter Ufe. 
 
 Tranfplant Endive for Blanching againlt Winter. 
 
 Make a Mulhroom Bed, not above two Inches thick 
 With Earth. 
 
 Sow fome Colli/lovers about the Middle of this Month 
 to Hand the Winter. 
 
 Plant out CoUifl.Qi.vers to blofiom in September. 
 
 Plant Cabbages and Savoys for Autumn and Winter Ule. 
 
 Now repair your young Afparagus Beds with frefh 
 Plants where any of them have failed. Let this be done 
 in moill Weather. 
 
 In this Month pull up Onions, Garlick, Rocambole, 
 Shellots, iff c. when their Leaves begin to wither, obfer- 
 ving to Ipread them in a dry airy Place, that they may be 
 periedly dry before they are laid up for Winter Ufe. 
 
 Gather fuch Seeds as are full ripe and coloured in their 
 ' Hulks, and let them dry in an airy Place till they are 
 hard, and then rub or beat the Seeds out of the Hulks or 
 i Pods. 
 
 Produfl of the Kitchen Garden. 
 
 Peas, Beans, Kidney-beans, Colliflowers, Cabbages, 
 Artichoaks, Carrots, Turnips, Beets; all forts of Sallad 
 i Herbs, as Cabbage Lettuce, Purflane, Tarragon, Burnet, 
 (young Onions, Cucumbers, Radilh, Rape, Multard, Cref- 
 \tes, Cellery , and Endive; Finochia, Garlick, Rocam¬ 
 bole, Ufe. 
 
 AUGUST. 
 
388 The Gentleman's Bell; Guide, 
 
 AUGUST. 
 
 Fruit Garden. Topreventyour choiceft Fruits be* 
 ing gnawed and fpoiled by Snails and other Vermin, you 
 mult now carefully look over your Wall Fruit-trees, and 
 deltroy them. Place Phials with Honey or Sugar Water, as 
 mentioned lalt Month, to deltroy Wafps ; and endeavour 
 to defend your choice Grapes, Pears and Figs, from Tom¬ 
 tits and Sparrows, or endeavour to deltroy them, for they 
 are great Devourers, and will peck them off or half way, 
 as fait as they ripen. Fallen in due Order all thofe Bran* 
 ches of your Fruit-trees as may have been difplaced by 
 "Winds; in doing which, take care not to rub off the 
 Leaves. Now look for the lalt Time this Seafon over 
 your Vines, whether againil your Walls or in your Vine¬ 
 yards, and takeoff all fore-right or trailing Branches that 
 may have been produced fince your lalt looking over 
 them, and fallen all loofe Branches, that the Fruit may 
 have the Benefit of the Sun and Air to ripen them. And 
 as the Sun may dry up the Moilture of the Ground, you 
 /liould clear away all Weeds between your Rows of Vines 
 in your Vineyard. Clear the lower Part of the Stocks of 
 your Fruit-trees from Shoots; keep the Ground round 
 them clear from Weeds, and untie the Buds which were 
 inoculated lalt Month, or the Bandage will pinch the 
 Bark of the Stocks too much, and prevent their growing 
 equally in the Part where the Bud is put in. 
 
 The Fruits yet Infringe or in their Pri?ne , are thefe. 
 
 Apples. Summer Pippin, Codlin, Summer Pearmain, 
 Summer white Coultin, and Margaret Apple. And thefe 
 Pears: Ruffelet, Cailot Rofat, Summer Bonchretien, 
 Poir Rofe, Grofs Oignonet, Magdalen Pear, Calfolette, 
 green Orange, Amber Pear, Mufcat Robine, Poir fans 
 "peau, long italk’d Blanquette, Musk Blanquette, Gros 
 Blanquette, Orange Musk, Cuifle Madame, Jargonelle, 
 andWindfor; with the Murray, Temple’s, Italian, Brug- 
 non, Newington, Roman, Red, and Ebruge Neftarines, 
 Thefe Peaches: Royal George, Chancellor, purple Al- 
 burge, Teton de Venus, Montaubon, Nivette Peach, 
 Albemarle, La Chevreufe or belle Chevreufe, Violette 
 ILative, Bellows or Beilis, Noblefs, Italian Peach, Mig* 
 
 nonne. 
 
(Auguft) A Kalendar of Gardening. 389 
 
 nonne, or Minion, Red and White Magdalen, and early 
 Newington, Thefe Grapes: White Mufcadine and Or¬ 
 leans, Chalfelas, Munier, black Clutter, the July and 
 white Tweet Water. Thefe Plums, Royal Dauphin, Mai- 
 tre Claude, prune Monfieur, Apricot Plum, La Mira- 
 belle, green Gage, Myrablan, Reine claude, Roche Cour- 
 bon, St. Katherine, Drap d’Or, Le Royale Chefton 
 Plum, white Imperial or Bonum magnum, red Impe¬ 
 rial, Violet Perdrigon, Orleans, and white Perdrigon. 
 Thefe Figs: Brunfwick and Cyprus Fig, large yellow 
 Italian white, round blue, long white, early white, and 
 long blue; with Mulberries, Filberts, and Nuts; and in 
 :he Stove, the Anana or Pine Apple. 
 
 . Flower-Garden, Green-House, &c. Atthe Be¬ 
 ginning of this Month part your Auriculas, and pick from 
 hem the dead Leaves, minding to plant only one lingle 
 Head in a Pot, and their Bloffoms will be the larger; by do¬ 
 ng thus, you will have them gather fufficient Strength before 
 spring. You may nowtranfplant your feedling Auriculas 
 about five Inches apart, putting them in a Border of well 
 ifted Earth, and giving them a gentle fprinklingof Water 
 ifter fetting; you Ihould cover them with Mats for a Fort- 
 light to lhade them from the Sun. You Ihould now alio- 
 ranlplant your Layers of fweet Williams and Carna- 
 :ions, for if they were timely laid, they will by this time 
 lave taken fufficient Root. Plant out your choice Carna- 
 ions into fmall Pots filled with light freffi Earth, but 
 et them be placed in a lhady lituation till they have ta- 
 cen Root, then place them in an open lituation till thb 
 End of September, and then place them under a Hot-bed 
 Frame to prelerve them from Cold, but open them in 
 mid Weather, Iett they draw up weak. Now plant in 
 he Beds of your Flower Nurfery fuch Pinks, fweet Wil¬ 
 iams and Carnations, as you intend for the Borders of 
 r'OUr Pleafure Garden, letting them remain there till the 
 mddle of September-, then take them up with a Lump 
 >f Earth to their Roots, and after having dug the Borders 
 >f your Pleafure Garden, plant them therein with other 
 Flowers. Tranfplant your Polyanthus upon a lhady Bor- 
 ler, and divide the old Roots. Sow your good Seeds of 
 he bulbous Iris, Frittillaries and Ranunculus, and cover 
 he Seeds with line lifted Earth. Let your Anemony and 
 
 S 3 Tulip 
 
390 The Gentleman's Beft Guide. 
 
 Tulip feed, which were fown laft Month, be now fha- 
 ded. Remove thofe Bulbs of Iris’s, Frittillaries, Hyacinths 
 of Peru, Narciffus, Martagons, Lillies, Crocus, Crown 
 Imperials, Snow Drops, Peonies, and Flag Iris, whole 
 Leaves are now decayed. Plant iingle Anemonies. Let 
 the withered Stalks of fuch Flowers as have done blowing 
 be now cut down, and let their Roots be parted for In- 
 ereafe. Mind to gather in a dry Day all forts of Flower- 
 feeds as they ripen ; then lay them in the Sun to dry, and 
 fo preferve them in their Pods till the Seafon for fowing 
 them. 1’owards the End of this Month cut the inarched 
 Orange Stocks from the. bearing Trees, and be careful 
 to do it gently, left you break the new grafted Branches 
 from the Stock; guard them from high Winds, and 
 leave the Clay on them till the Spring following. Thofe 
 Myrtle and Orange Trees as were not tranfplanted in the 
 Spring Ihould now be tranfplanted. Fallen all your tali 
 growing Plants to Sticks, to prevent their being blown 
 down. Tranfpiant Polyanthus’s and Primrofes, minding 
 to fhade and water them till they have taken Root, and 
 let the Earth be clofed down to their Roots. Let your 
 Cuttings of Torch Thirties, Aloes, Indian Figs, &c. not 
 be ufed too tenderly in the Hot-beds, but give them Air, 
 and they will harden againft the Winter. Let your Slips 
 of Pinks be planted in your Nurfery, as they may be 
 planted out in the Spring following. If the Weather 
 proves dry, you mull now be careful to water your an¬ 
 nual Plants that are in Pots, or they will foon lofe their 
 Beauty ; and fuch of them as are tender muft be removed 
 under fhelter in cold Weather, as they may the better 
 perfedt their Seed. Now make Layers of all forts of 
 Shrubs and Trees which remain abroad all Winter, ob- 
 ferving to lay down the moft tender Shoots. Near the 
 End of the Month prepare Beds to receive your fine Tu¬ 
 lips, Ranunculus, and Hyacinths, letting the Earth fettle 
 before the Roots are planted, otherwife there will be 
 Holes in the Earth about thofe places which will hold 
 Water and rot the Roots. Let all parts of your Flower 
 Garden be cleanfed from Weeds, left they ftied their 
 feed and do you much Damage. Towards the End cf 
 this Month take off and plant out fuch of your Carnation 
 Layers as are well rooted in the places where you defign 
 they fhall blow; and lay fuch Carnations as were not 
 
(Auguft) A Kalendar of Gardening. 39^ 
 
 ftrong enough laft Month, which you muft not tranfplant 
 till March next; and let your feeding Carnations be 
 tranfplanted a foot Diftance. Let the Seeds of Anemo- 
 nies, Pulfatillas, Crocus, Ranunculus, Frittillaries, Tulips, 
 Hyacinths, Cyclamens, Narciflus, Iris, &c. be now fown 
 in Boxes or Pots of light rich Earth, obferving not to 
 fow thofe Seeds that are thin and light too deep, lelt 
 they rot in the Earth; let them be frequently and gently 
 refrelhed with Water, and let them have the Benefit of 
 the Morning Sun till about Eleven a-Clock, but not lon¬ 
 ger. The Seeds of the fweet Pea, Venus Navelwort, 
 Lobel’s Catchfly, Dwarf Annual flock, and fome others, 
 may now be fown on warm Borders to (land the Winter, 
 and they will flower early the following Spring, and pro¬ 
 duce a great Quantity of Flowers. If you have any old 
 Roots of Carnations that are difpofed to blow late, put 
 them now in Pots of frelh Earth to fet in the Green-Houfe 
 in October, and by this means you may have good Flow¬ 
 ers almofl all the Winter. Let your Aloes, Torch Thi¬ 
 rties, Euphorbiums, and all other fuch tender fucculcnt 
 Plants, be now fet into the Houfe. 
 
 Plants, fee. now in Bloom. 
 
 There are yet fome Carnations, painted Lady-pink, Sun¬ 
 flowers of many Kinds, Oldman’s Headpink, Holyoaks, 
 Female Balfamine, Rofes, Marvel of Peru, Pomegranate, 
 Amaranthus, Arbutus, Amaranthoides, feveral forts of 
 Jeflamines, feveral forts of Starwort, double and Angle 
 Oranges, Golden Rods of feveral Kinds, Myrtles, Olean¬ 
 der, fcarlet and blue Cardinal’s Flower , Apocinum, Ficoi- 
 des of feveral forts. Campanula, Colchium of Chio. 
 Cyclamens, greater Convolvulus of feveral forts, fome 
 Aloes, Flos Adonis, Paffion-flowers of various forts, fome 
 Sedums, Venus Looking-glafs, Geraniums, Venus Navel- 
 wort, Tree Mallows, Colueta, Africans, Guernfey Lilly, 
 African and French Marygolds, Tuberofes, Chryfanthe* 
 mums, Everlafting-flowers, fweet Sultans, Colchicums, 
 Autumn yellow Crocus, Indian Scabious, Nigella, Cap- 
 ficums, Apocynums, fweet Pea, Tangier Pea, Everlafling 
 Pea, Lavatera, Nallurtium Indicum, Mallows of feveral 
 forts, Linareas, Jaceas, Ketmia veficaria, Hyeraciums, 
 Stramoniums, Stock July-flowers, Sclarea, Lychnis, An¬ 
 nual flock, Blattaria lulea, Eringo, double Ptarmica,Vir- 
 
 S 4 gin* 
 
392 The Gentleman's Beft Guide. 
 
 gins Bower; and thofe Annuals Town late, Xeranthemums, 
 Poppies, the two forts of Marygolds from the Cape of 
 Good Hope, Onagra, Larkfpur, Lyfimachia’s, Veronica’s, 
 authmnal Hyacinth, Candy Tuft, Globe Thiftle, dwarf 
 Annual-ftock, Fairchild’s Mule, Catanance quorundam, 
 Virginian Spiderwort, Staschas Citrina, Elichryfum Ame- 
 ricanum, with fome double Violets, Polianthus’s, and Au¬ 
 ricula’s ; common white Jefiamine, Traveller’s Joy, Mufk 
 JRofe, monthly Rofe, Bladder-fenna, Scorpion-lenna, Spa-> 
 nijh Broom, Lauruftinus, and many others. 
 
 Kitchen-Garden. Continue to water your Plants, 
 if there be Occafion ; the Morning is to be preferred for 
 that Work, for fear of Froji. 
 
 Sow a Second Crop of Colliflowers in the beginning of 
 this Month to Band the Winter, left the firft Ihould run 
 to Seed. 
 
 Sow Spinage, Radilhes, Cabbages, Coleworts, and 
 Onions, to Hand the Winter. 
 
 Sow Lettuce, Chervil, and Corn-fallad for Winter Ufe. 
 
 Towards the latter End of the Month, fow Angelica, 
 Mafterwort, Lovage, Scurvy-grafs, Fennel, fweet Sel-fefy, 
 Alexanders, &c. which always Succeed better when fown 
 at this Seajon, than in the Spring. 
 
 About the middle of this Month, fow common Cab¬ 
 bage Lettuce to hand the Winter, on warm Borders, with¬ 
 out covering ; fow alfo Silefia, Cos, &c. to plant under 
 Glafles, or upon Beds, to be cover’d in Winter, that they 
 may come early in the Spring. 
 
 Tranfplant fome of the Lettuces which were fown be¬ 
 fore, to Supply the Kitchen in Autumn. 
 
 Sow Crefles to ftand the Winter. 
 
 Tie up Endive for blanching when it is full grown. 
 
 In dry Weather give more Earth to your Sellery; but 
 take care not to bury the Hearts of the Plants, for that 
 will rot them. 
 
 Tranfplant Broccoli into the Ground where it is to re¬ 
 main for flowering. 
 
 You may yet tranfplant fome Savoys to come late in 
 the Spring ; but if the Weather Should prove Severe, they 
 will not grow large, nor Cabbage, but in mild Weather 
 they often Succeed very well. 
 
 Cucum- 
 
(Augufl) A Kalendar of Gardening. 393 
 
 Cucumbers for pickling are now in Seafon , therefore 
 they fhould be look’d over twice a Week, and gather fuck 
 as are fit for that Purpofe, otherwife they will grow too 
 large in a fhort time. 
 
 In the beginning of this Month, fow Turnips for a 
 latter Crop. 
 
 Continue to fow the Seeds of Crefies, Rape, Radifh, 
 Turnip, Muftard, Cffc. every Week; for thefe foon grow 
 large enough for Ufe. 
 
 Gather Seeds as directed in the former Months. 
 
 Cut fuch Herbs as are now in Flower to dillil!, or to 
 dry for Whiter Ufe. 
 
 In this Month plant Slips of Savory, Thyme, HyfTop, 
 Rofemary, Sage, Lavender, Stschas, Maffick, and other 
 aromatick Plants, &c. 
 
 Proditfis of the Kitchen-Garden. 
 
 Cabbages, Sprouts, Colliflowers, Artichoaks, Cabbage 
 Lettuce, Beets, Carrots, Potatoes, Turneps, Finnochia, 
 Beans, Peafe, Kidney-beans, Radifh and Iiorfe Radifh,. 
 Cucumbers, Creffes, Mulfard, Tarragon, Sellery, Melons, 
 Onions, Purflain, Endive, &c. 
 
 SEPTEMBER. 
 
 Fruit-Garden. Now gather fuch Fruit as is in eat¬ 
 ing, for thofe that are fo in this Month will not keep long i 
 and towards the End of this Month, gather mofl forts of 
 Winter Fruits, but let them remain as long as the Wea¬ 
 ther will permit on the Trees, except the Mornings prove 
 frofty; in which Cafe, the fooner you gather them the 
 better; and be fure to gather them when the Trees are 
 quite dry, otherwife your Fruit will foon decay. At the 
 End of this Month, you may with Safety tranfplant moll 
 of your Summer Fruit-trees, although the Leaves have not 
 quite done falling; I mean Summer Pears and Apples, 
 Peaches, Nectarines, and. Cherries; at the fame time, 
 you may alfo prune your Nectarines, Peaches, Cherries, 
 Figs and Grapes, if their Leaves begin to decay ; by which 
 means the Wounds made by pruning will be healed be¬ 
 fore the cold Weather comes on, and your Garden kept 
 clear of the Litter which will happen by the falling of the 
 Leaves. As the Grapes in your Vineyard are now alrnoft 
 
 S 5. ripe,. 
 
394 Gentleman's Belt Guide. 
 
 ripe, you muft be careful to guard them from Birds, which 
 will do them much Damage if not prevented. If the 
 Weather proves moift, you may, at the end of this Month, 
 tranfplant your Rafnerries, Strawberries, Currants and 
 Goofberries; but if it proves otherwife, defer it till next 
 Month. Prune, and train clofe to the Wall or Efpalier, 
 fuch Fruits as are againft the Wall of your forcing Frames, 
 that their Buds may be preparing before the Seai'on comes 
 on for your applying the Heat. 
 
 The Fruits yet lajling, or in their Prime, are thefe. 
 
 Apples. Aromatick Pippin, Rennet Grile, Courpen- 
 du, red Calville, white Calville, embroidered Apple, Gol¬ 
 den Rennet, and Pearmain. Thefe Pears; Autumn 
 Bergamot, Swifs Bergamot, Brute bonne, Poir de Prince, 
 Beurre-rouge, Doyenne or St .Michael, Vertelonge, Mou- 
 il'e and Bouche d’Autumne. Thefe Plums; Bonum 
 Magnum, white Pear Plum, and Imperatrice; with 
 Damafines, and Bullace. And thefe Peaches ; Rumbul¬ 
 lion, Malacoton, monftrous Pavy of Pompone, Katha¬ 
 rine, Admirable, Pavy Royal, Teton de Venus, purple 
 Albe^ge, old Newington, Nivette and Portugal Peach; 
 Figs of leveral forts; with Filberts, Walnuts and Hazle- 
 xiuts ; and againft the North Walls we have fome Morello 
 Cherries and Currants. We have alfo thefe Grapes, viz. 
 Parftey-leav’d Grape, black, white and red Fontiniacs, 
 Warner’s red Hambcurg, black Harabourg, St. Peter or 
 Hefperian Grape, Crleans, Malmfey, and Miller Grape, 
 party colour’d Grape, Pearl Grape, Chaffelas, white Muf- 
 cadine, red Mufcadine, black Morillon, white Morillon, 
 red Morillon, Currant Grape, and many others of lefs 
 Account. 
 
 Flower-Garden, Gr-een-House, iffc. As you 
 have now many forts of Flowers riling to a great Height; 
 therefore to prevent their being injured by the Winds, tie 
 them carefully up to Stakes. Now let fuch of the Bor¬ 
 ders of the Flower-Garden be dug up as require it; and 
 having added thereto fome frefh Earth, or very rotten 
 Dung, let all forts of your hardy Flowers be planted 
 therein, but obferve that vou mix them in fuch a manner 
 that there may be a regular Succefticn of Flowers through¬ 
 out the Seafon in the different Parts of your Garden. 
 
 Take 
 
(Sept.) A Kalencfar of Gardening. 39 5 
 
 Take off your Carnation, Pink, and fweet William Lay¬ 
 ers, and plant them in the Places where they are to 
 bloflom. Now fovv your Poppies, Annual-flock, Lark- 
 fpurs. Candy Tufts, and Venus Looking-glafs, as they 
 may Hand the Winter and bloffom in the Spring. Let 
 your biennial and perennial Flowers, which were Town in 
 the Flower Nurfery, be now tranfplanted into fuch Bor¬ 
 ders of your Pleafure Garden where they are defigned to 
 flower. Continue at the beginning of this Month to 
 plant Evergreens, as Hollies, Yews, (Ac. if they rife 
 with good Roots ; but Auguji is much the better Seafon. 
 Continue to tranfplant flowering Shrubs of all forts, and 
 make Layers of them. Let your early Tulips be now 
 planted in a warm Situation, as that the Wind may not 
 injure them, and they will flower in March, or fooner if 
 the Seafon proves mild. You fliould now plant your 
 choice Hyacinth Roots, in doing which you mull take the 
 Earth out of the Bed about fix Inches deep; then let the 
 Bottom be made level, and draw the Lines acrofs at the 
 Dillance which the Roots are to be placed, that they 
 may Hand in Rows at equal Diftances, and then place 
 the Roots exattly in the middle of each fquare, and lay 
 the Earth on them gently, being careful not to difplace 
 the Roots ; the Beds mull be filled up about five Indies 
 thick with Earth about the Top of the Bulbs. Continue 
 to tranfplant all fibrous rooted Flowers as have done blow¬ 
 ing, and cut down the Flower Stems of thofe which are 
 to remain growing within three Inches of the Ground. 
 Take up and part your Box Edgings which are grown too 
 thick, and then plant them down again ; and repair thole- 
 Edgings which were planted the lait Seafon and have not 
 fucceeded to your Wiflt. Now prepare your Beds for 
 your choice Anemonies and Ranunculus’s, if it was not 
 done laft Month, for the Earth lhould have fome Time 
 to fettle before the Roots are planted ; let the Earth be 
 a light natural Soil well fifted for the Anemonies, but the 
 Ranunculus fliould have about half rotted Wood mixed 
 with it. About the end of the Month put in fome Tu¬ 
 lips, efpecially the Breeders, but give them not rich 
 Ground ; remembring always, ’tis the want of Nourilh- 
 ment is the Caufe of Variegations in Plants; therefore 
 my Advice is to plant all breeding Tulips in Rubbilh of 
 old Buildings-one half, and the red natural Soil; or elfe 
 
 fet 
 
396 rfhe Gentleman's Beft Guide, 
 
 fet them about your Pyramid Yews which have flood 
 long enough to impoverilh the Earth. Let your Jun- 
 quil Roots be put into the Ground, where they Ihould 
 remain for two or three Years. Now fow your Stock 
 July-flowers, that you may have a Supply in the Spring, 
 if the Weather Ihould deftroy your old Stocks ; they de¬ 
 light moftly in a dry Soil mixed with Lime-rubbilh. At 
 the beginning of this Alonth you Ihould plant fome of 
 your ordinary double Anemonies in warm Borders, as they 
 may be skreened from cold Winds, where they will, if 
 the Weather proves mild, flower early in the Spring. 
 All forts of fibrous rooted Plants, which are propagated 
 by parting their Roots, fliould now be flipt and planted 
 out, fuch as your Primrofes, Polyanthus’s, and London 
 Pride, &c. and be fure to clofe the Earth faft to their 
 Roots when you plant them, left the Worms ihould draw 
 them out of the Ground. You ihould now cut down the 
 Stalks of thole Flowers that are decayed, and if you do 
 not tranfplant them, you ihould dig the Ground about 
 them, adding fome rotten Dung or freih Earth to the 
 Borders, which you will find greatly to ftrengthen the 
 Roots of them. Let the Seeds of your Tulips, Iris’s, 
 Crown Imperials, Frittillaries, Hyacinths, Cyclamens, 
 Colchicums, Anemonies, Crocus, Alartagons, Ranuncu¬ 
 lus, and moil other bulbous or tuberofe rooted Flowers 
 be now fown, though it were better if done the middle 
 of laft Alonth, efpecially if the Seafon was moift ; let them 
 be fown in Tubs or Pots filled with light freih Earth, and 
 let the Seeds be fown pretty thick, minding that they are 
 not covered too deep in the Earth, efpecially the Anemo¬ 
 nies and Ranunculus, becaufe their Seeds are very thin, 
 and fubjeft to rot in the Earth if buried too deep ; let 
 your Tubs and Pots of them be fo placed, as that they 
 may have the Adorning Sun until the beginning of next 
 Alonth, and then remove them into a warmer Situation j 
 and let them be gently refreihed with Water if the Sea¬ 
 fon is dry. You may alfo fow your Seeds of Polyan¬ 
 thus’s and Auricula’s in Pots or Boxes of light rich 
 Earth, but let not their Seeds be buried too deep, left 
 they are deftroyed thereby, or prevented from coming 
 up till the fecond Spring. About the middle of the 
 Alonth houfe your Orange-Trees, Ficoides, Geraniums, 
 Scdums, and others ol the like tender Nature» let them 
 
 be 
 
(Sept.) A Kalendar of Gardening. 397 
 
 be not fet in Order till OSlober, for you mull then bring 
 in your Myrtles, and fuch other hardy Plants. Let the 
 Windows of your Green-Houfe, as yet, remain open 
 Night and Day. Your choice Anemonies, Tulips, and 
 Ranunculus’s, Ihould be planted at the end of this Month, 
 obferving to do it in fhowry Weather, for then the Earth 
 is not over dry : Let thefe Roots be planted about four 
 Inches afunder, and let the Ranunculus’s and Anemo- 
 nies be covered about two Inches with Earth over their 
 Rootsbut the Tulips fhould have at leaft fix Inches of 
 Earth above the Tops of their Roots, and they will flow¬ 
 er fo much the Itronger. If the Sealbn is very wet, mind 
 to fhelter your Carnations and Auriculas from the Rain, 
 or lay the Pots down on one fide, as the Water may run 
 off, otherwife your Mould in your Pots will be fo wet, 
 as perhaps not to dry again before Winter, by which 
 means all your choice!! Flowers will be rotted. Let moft 
 forts of your hardy flowering Trees and Shrubs be tranf- 
 planted at the end of this Month, and they will fucceed 
 better upon dry Ground at this Seafon than in the Spring, 
 nq-r will they require fo much watering the following 
 Summer, for they will now foon take Root, and therefore 
 there will be little Danger of their mifcarrying. You 
 may now part and tranfplant all the forts of flag-IeavM 
 Iris, and they will be well rooted before the Spring. And 
 you fhould alfo part the Roots of your early flowering 
 Alters, and Virga aurea’s, they now beginning to wither ; 
 let them be planted out into large Borders, allowing them 
 proper Room, left their Roots fpread over whatever Plants 
 grow near them. 
 
 Plants, &c. now in Bloom. 
 
 You have now in Flower the common white Jefta- 
 mine, the Indian yellow, Spanifh white, and Brazil Jef- 
 famines, Annual-flock July-flowers, fweet Sultan, Sca¬ 
 bious, female Balfamine, Marvel of Peru, Africans, Chi¬ 
 na Pinks, Geraniums of feveral forts, French Marygolds, 
 Hollyhocks, feveral forts of Ficoides, Leonurus, Chry- 
 fanthemums, Capficums, feveral forts of Lupines, Paf- 
 f on Flowers, fweet fcented Peafe, Tangier Peafe, fome 
 Aloes, double Ptarmica or Sneezing-wort, true Saffron, 
 Carthamus or Baftard Saffron, Autumnal Crocus, Thlap- 
 fi, Cyclamens, Colchigums, Autumnal Hyacinth, Afters 
 
 of 
 
398 ^he Gentlemmi s Befl Guide. 
 
 of feveral forts, Semper virens, feveral forts of Golden 
 Rod, double Sopewort^ double Camr&omiles, Amomum 
 Plinii, Gue^hfey Lilly, Larkfpar, Tree Primrofe, Poly¬ 
 anthus, Gblden Apple, Amaranth, Antirrhinum, Spider- 
 wort, Auriculas, Snap-dragon, Venus Looking-glafs, 
 Lychnis, Campanula, Gentianella, Autumnalis, fcarlet 
 Bean, Sun-flowers of feveral forts, Tuberofes, double 
 Violets, Convolvulus, Nafturtium Indicum, Oriental Per- 
 ficaria, Stramoniums, Amaranthoides, Xeranthemums, 
 Jacea’s, Oriental Alallow, Lavatera, Dwarf Annual- 
 flock, faflron Crocus, Poppies, Candy-tufts, fome Car¬ 
 nations, Myrtles, Kermia veficaria, monthly Rofes, 
 Pomegranates, Arbutus, Oleanders, Collutea, Capflcum 
 Indicum, Althea Frutex, Elichryfums, red Garden Vale¬ 
 rian, Musk Rofe, Ihrub Cinquefoil, Mallow-tree, Lau- 
 ruflinus, fcorpion Senna, Honeyfuckle, Indian-fig, Cy- 
 tiflus incanus. Capers, fenfitive and humble Plants, and 
 fome others. 
 
 Kitchen-Garden. In the beginning of this Month, 
 tranfplant young Colliflower Plants in Places where they 
 are to flower, and in Nurferies under fome warm Wall 
 or Place of Shelter: for thofe which are planted out for 
 Good, will biolfom a great deal fooner than thofe which 
 are planted in the Spring, and produce much larger Flowers, 
 if they are defended from Frofis with Glafles. Note, If 
 the Sea/on fliould prove wet, you Ihould skreen your Col- 
 liflowers therefrom. 
 
 Now makeMulhroom Beds, as before dire&ed. 
 
 In the beginning of this Month hough Turneps and 
 Spinage. 
 
 Continue to tranfplant Endive on warm Borders, under 
 Warm Walls, CsV. 
 
 Sow yet fmall fallad Herbs, fuch as Radilh, Turnep, 
 Sorrel, Crefles, Muflard, Chervil, tffc. 
 
 Continue to gather all forts of Seeds that are ripe, ac¬ 
 cording to the former Directions." 
 
 In the beginning of this Month you may tranfplant 
 Rofemary, Lavender, Staechas, &c. 
 
 Continue to earth up Cellery, and raife Banks of Earth 
 about Chardones, in order to blanch them. 
 
 In inoiA Weather make Plantations of Cabbages and 
 Colevvorts. 
 
 Towards 
 
( 0 &.) A Kalendar of Gardening. 3 99 
 
 Towards the latter end of this Month make Planta¬ 
 tions of Lettuces of feveral forts on warm Borders, where 
 they may remain to cabbage early in the Spring. 
 
 You may now tranfplant Afparagus Plants. 
 
 The Ground being now pretty well cleared from the 
 Summer Crops, you fhould clear the Ground from Weeds 
 in dry Weather, and by that Means you will preferve the 
 Ground in order for frefh Crops. 
 
 About the latter end of this Month, ybu may plant 
 fome Beans; and fow fome early Peafe in a warm Situ¬ 
 ation, where, if they fhould abide the Winter , they wall 
 produce early Crops the fucceeding Spring. 
 
 Produfis of the Kitchen-Garden. 
 
 Melons, Cucumbers, Beans, Roncival Peafe, Marrow¬ 
 fat peafe, Kidney-beans, Artichoaks, Colliftowers, Cab¬ 
 bage Lettuce, Radilhes, Creffes, Chervil, young Onions, 
 Tarragon, Burnet, Sellery and Endive, Mufhrooms, Car¬ 
 rots, Cabbages, Sprouts, Savoys, Turneps, Skirrets, Scor- 
 zonera, Beets, Chardoons, Salfafy, Parfnips, Potatoes, 
 Shellots, Horferadifh, Onions, Leeks, Garlick, Rocam¬ 
 bole, &c. 
 
 OCTOBER . 
 
 Fru 1 t-G arbrn. At the beginning of this Month you 
 fhould prune Apricocks, Nectarines, Peach-trees, and 
 Vines, which is better than to Hay till the Spring , as is 
 the ufual Prattice, becaufe the Wounds will heal over 
 before the hard Frofls come to injure the fhoots. You 
 fhould likewife begin to prune Apples, Pears, and Plums, 
 and fo continue doing till the Middle or latter End of the 
 next Month, as you find the Seafon proves more or lefs 
 favourable; this Work fhould never be done in frofly 
 Weather, for if it is, the fhoots will pefifh at the Places 
 where they are cut. Now is your belt Time for tranf- 
 planting all forts of Fruit-trees, if your Soil be dry ; and 
 if you have Oc«af:on to have them from Nurferies, you 
 may now have a greater Choice than in the Spring, for 
 then the Nurferies are for the moft Part cleared of their 
 choicefl Trees j but in planting you fhould not head down 
 thole Trees which are defigned for Walls or Efpaliers un¬ 
 til the Spring, the Roots only fhould be pruned: Now 
 
 when 
 
400 The Gentlemaris Beft Guide. 
 
 when you have planted your Trees, let them be fattened 
 to the Wall, Pale, Efpalier, or Stakes, to hinder their 
 being injured by the Winds; and lay fome Mulch about 
 their Roots, on the furface of the Ground, to prevent the 
 Froft’s hurting them. Now plant your Goofberries, 
 Currants, Ralberries, and Strawberries, and they will 
 take Root before Winter, and produce Fruit the Summer 
 following. You lhould now tranfplant Stocks of all kinds 
 of Fruit into your Nurfery, to graft or bud the more ge¬ 
 nerous kinds of Fruit upon, and mulch the Ground about 
 their Roots to keep the Froft out. Let your Beds of 
 Strawberries be now drefled, clearing them from Weeds, 
 and cutting off their Strings ; then let the Alleys between 
 them be dug up, and when you have broke the Earth 
 fine, you may fpread a little over their Beds, but not to 
 bury the Plants. You may at the fame time clear your 
 Ralberries of the old Wood, and let the Ground be dug 
 up between the Rows, which will be of great Service to 
 the Plants. Prune your Currant Bulhes, and let their 
 Branches be tied up with a Withy ; then dig up the Ground 
 between them, and plant therein Coleworts or Cabbage- 
 plants, letting them remain there till Spring, where they 
 will fometimes abide the Winter, when they would be 
 dettroyed if in a more open Situation. You lhould like- 
 wife prune Goolberry-bulhes, and let the Ground be¬ 
 tween them likewiie be dug up ; and if you have Room, 
 you may alfo plant Coleworts or Cabbage-plants there, 
 which will be gone before the Bulhes put out their Leaves 
 in the Spring. Be careful to preferve in Sand the Stones 
 or Kernels of fuch fort of Fruit as you intend' to propa¬ 
 gate for Stocks, until the Seafon for fowing them ; but 
 take care that neither Rats nor Mice get near them, they 
 being great Dettroyers of them ; you mutt likewife guard 
 againtt thole Vermin when you put any of your Kernels 
 in the Ground. 
 
 The Fruits yet lajiing , or in their Prime, are the/e. 
 
 Apples. Red and white Calvilles, Royal Ruttet, Ren¬ 
 net Grife, embroidered Apple, autumn Pearmain, golden 
 Rennet, and others. Thefe Pe a rs. Green Sugar, Bett- 
 dery. Swan’s Egg, Monfieur Jean, Routteline, Verte 
 longue, Long-ftalked Mufcat, Doyenne or St. Alichael, 
 Swifs Bergamot, Beurre rouge, and others. You have 
 
 alfo 
 
( 0 < 5 t.) A Kalendar of Gardening. 401 
 
 alfo the bloody, Malacoton, and fome Katharine Peaches , 
 Grapes, late Figs, Medlars, Services, black and white 
 Bullace, with Almonds, Hazle-nuts, and Walnuts. 
 
 Flower Garden,Green-House, &V. Now finish 
 your planting all fuch forts of Flower-roots as you intend 
 to put into the Ground before Chrijlmas, fuch as Ane- 
 monies. Tulips, Crocus, Ranunculus, Hyacinths, Jon¬ 
 quils, &c. Let moll forts of your hardy tuberofe 
 rooted or fibrous rooted Plants, fuch as Canterbury 
 Bells, French Honeyfuckles, Hollyhocks, Columbines, 
 Daizies, Monks-hood, Polyanthus, Buphthalmums, Lon¬ 
 don Pride, fweet Williams, Campanulas, Golden Rods, 
 Afters, Lychnis coronaria, Spidervvort, ragged Robbin, 
 and others, be now tranfplanted out in the Borders of 
 your Flower Garden, letting them be intermixed in fuch 
 a Manner, as there may be a regular Succeftion of Flow¬ 
 ers preferved throughout the whole Seafon. At the be¬ 
 ginning of this Month houfe your Myrtles, Amomum 
 Plinii, Meleanthus, Marum fyriacum, and fuch tender 
 Greens as remain yet abroad, giving them a frefh Co¬ 
 vering with Earth, without difturbing their Roots : Let 
 fuch of them as grow diforderly be tied up, and then put 
 in their proper places to ftand the Winter, minding to 
 fet the mod tender Plants, fuch as Aloes, Melon and 
 Torch Thirties, Euphorbiums, tffc. neareft the Sun, and 
 thofe Plants that are moft hardy at the back of the 
 Houfe. After the middle of the Month give no more 
 Water to your tender fucculent Plants, they being fubjeft 
 to rot. At the placing your Exoticks in the Houfe, ob- 
 ferve that only one third Part of the Floor be taken up 
 in Shelves for the Plants, fo that there may be as much 
 Vacancy left between them and the Windows, and the 
 fame fpace between them and the back of the Houfe ; 
 this Proportion being obferved, the Houfe will not be fo 
 fubjedt to Damps as if it was crouded, and there will be 
 Air enough contained in it to nourifti the Plants, if it was 
 to be clofely Ihut up a Month together. When you wa¬ 
 ter your houfed Plants, let it be in the Morning when 
 the Sun ftiines upon them. Keep open the Windows 
 of the Houfe Day and Night till about the 15 th, and af¬ 
 ter that Time open them only in the Day-time. Let all 
 the Borders of your Flower Garden be cleanfcd from 
 
 Weed's, 
 
402 The Gentleman's Beft Guide. 
 
 Weeds, and if they are not dug up and renewed with 
 frefh Earth, let them be now done. Repair thole Bor¬ 
 ders of your Box Edging which are decayed, and plant 
 new ones where they are wanted. Let all fuch Borders 
 as were dug and planted in September, be now raked 
 over, which will deftroy the young Weeds, and make 
 them look neat and handfome all the Winter. Let thofe 
 Peonies, Elag-leav’d Iris’s, and Geraniums, as have thick 
 knobby Roots, be now tranfplanted, which is better than 
 to remove them in the Spring. Let the Beds of feedling 
 Tulips, Hyacinths, Frittillaria,' and other bulbous rooted 
 Flowers as have remained in the Ground all the Year, be 
 now cleaned from Weeds, and let fome frelh rich Earth 
 be fifted over them about the Thicknefs of half an Inch, 
 which will ftrengthen the Roots and preferve them from 
 Fro /?. Remove your Pots and Boxes of feedling Flowers 
 out of their fhady Situation, where they have remained 
 during the Heat of the Summer, and place them in a 
 warmer Place, where they may have as much Benefit 
 from the Sun as poffible, and be preferved from cold 
 bleak Winds ; let them be cleanfed from Weeds, and 
 let them have a little frefh Earth lightly fifted over them, 
 but not too thick. You mult now alfo remove your 
 choice Carnations ,• let them be placed under Cover, 
 where they may be guarded from Snow, violent Rains, 
 or fevere Frofis, all which do them much Damage ; if 
 they are in finall Pots, you may place them very clofe 
 together upon a Garden-frame, or on a Bed arched over 
 with Hoops, and then you may eafily cover them with 
 Mats in bad Weather; but let them have as much Air as 
 poffible in dry Weather. Now let your Pots of choice 
 Auriculas have their dead Leaves taken off^ and then let 
 them be laid on one fide to prevent their receiving too 
 much Wet, which will rot them ; but they are Flowers 
 that will very well endure Cold. Let mofi: forts of your 
 flowering Shrubs and Trees be now removed, fuch as 
 Spanifh Broom, Honeyfuckles, Rofes, Laburnums, Cy- 
 tiffus, &c. and they will take Root before Winter, nei¬ 
 ther will they want fo much watering as if planted in tke 
 Spring; 'and let them have fome Mulch laid upon the 
 Surface of the Ground round their Stems, to prevent the 
 Frofl’s injuring them. Let the Walks of your Wilder- 
 nefles be now cleared from the Leaves that fall from the 
 
 Trees* 
 
( 0 &.) A Kalendar of Ga rdening. 403 
 
 Trees; for if they are fuffered to lie on the Grafs, they 
 will rot and do much Injury ; and if they rot on the 
 Gravel-walks they will greatly difcolour them. If you 
 have large Gravel-walks that you do not walk much on 
 in the Winter, you may now dig them up and lay them 
 in Ridges, which will not only preferve the Gravel frefh, 
 but prevent Weeds and Mofs growing thereon; and if 
 you have any Ground which you deflgn to lay out for 
 Pleafure, whether it be either in a blower Garden or 
 Wildernefs, which you can’t get ready till Spring , you 
 mull lofe no Time at phis Seafcn in preparing of it, 
 that it may be expofed to the Frofi in the Winter , which 
 will greatly help to mellow it; befides, if the Froji lhould 
 continue very long, it will prevent your working till the 
 Seafon is too far lpent for planting, and fo a whole Sea- 
 fon will be loll. Make an end of putting in your Tu¬ 
 lips, and you may alfo plant fome Ranunculus and A- 
 nemonifes. You may Hill continue to tranlplant and lay 
 Rofes, and fuch like flowering Shrubs. Let the Cuttings 
 of Jeflamine and Honeyfuckles be pilanted in lhady bor¬ 
 ders well wrought with a Spade ; and be careful to bury 
 at leal! two Joints of each Cutting in the Ground. Sow 
 now the Eerries of hloliy, Yew, and fuch Evergreens as 
 have been prepared in Earth or Sand. Let your Pots of 
 Carnations as are now blowing be put near the Door in 
 your Green Houfe, where they may enjoy the moill Air. 
 So alfo in placing your exotick Plants in the Houfe, let 
 the moll tender Hand the moll remote from the Door, 
 and the more hardy will bear the Air, efpecially the Fi- 
 coides ; but ufe none of them with too much Tendernefs, 
 for many Plants have been killed with too much Care. 
 
 Plants, Sec. nerw in Bloom. 
 
 We have now four or live forts of the Golden Red, 
 Starworts of divers kinds, Marvel of Peru, French Mary- 
 golds, Africans, fweet Williams, China Pinks, Colchi- 
 cums, Cyclamens, Autumnal Crocus, yellow autumnal 
 Narciflus, Indian Scabious, Sun-flowers, fome Angle Ane- 
 mo'nies, three colour’d Violet or Heart’s Eafe, Polyan¬ 
 thus, Auricula’s, Arbutus or the Strawberry-tree, late 
 Honeyfuckle, Althaea Frutex, Paflion-flower, Cytiflus 
 lunatus, Kermia Syriaca, Shrub Cinquefoil, Musk Rofe, 
 Monthly Rofe, Laurultinus, fome Oranges, Myrtles, Ge¬ 
 raniums, 
 
4°4 The Gentlemans Beft Guide. 
 
 raniums, Amomum Plinii, Golden Apple, Aloes, Ficoi- 
 des of Fig Marigolds, Leonurus, Apocinum, Spani/h Jef- 
 famine, Indian yellow Jeflamine, Brazil Jeflamine, com- 
 inon Jeilamine, Fhlapfi {emper virens, Pomegranate, 
 Arbutus, Carnations, Stock Gilliflowers, Afters, Antirrhi¬ 
 num, Amaranths, double Violets, Saffron Crocus, Cap- 
 ffcum, fingle Wall-flowers, Cotyledons, Chryfanthemums* 
 Anemonofpermos, Canary Campanula, Cailia Bahamen- 
 fis, fenfitive and humble Plants, Guernfey Lilly, Bellado- 
 na Lilly, three leav’d Paflion Flower, and many others. 
 
 Kitchen-Garden. The beginning of this Month, 
 fow Cucumbers on the natural Ground, and afterwards 
 tranfplant them into Pots, where they may be Iheltered 
 from the Cold of the Nights, till you have a gentle hot 
 Bed prepared for them ; and you will have them very 
 forward. * 
 
 About the middle of this Month tranfplant your Cab¬ 
 bage and Colli flower Plants. 
 
 Now tranfplant your brown, Butch, and common 
 Lettuces, &c. upon warm Borders, to abide the Winter. 
 
 Plant Spani/h Beans, and fow hotfpur Peafe in fome well 
 expofed Border. 
 
 Now fow ail forts of fallad Herbs upon a decayed Hot¬ 
 bed, fuch as Lettuce, Crefles, Muftard, Radiih, Turnep, 
 and Spinnage. 
 
 Plant out fome of your Colewort-plants, which were 
 fown late, where they are to remain for Spring Ufe. 
 
 Earth up the Stems of your Broccoli Plants, to protect 
 them from the Froft. 
 
 Continue to earth up Cellery and Chardoons for blan- 
 ching. 
 
 N ow fow fome Radifties in a warm Situation, to come 
 early in the Spring. 
 
 About the latter End earth up and drefs fuch of your 
 Artichokes as have done bearing. 
 
 Plant Mint and Tanfey in a moderate Hot-bed, and 
 they will be fit for Ufe about January. 
 
 Make Plantations of the Suckers or Cuttings of Goof- 
 berries, Currants, and Rafberries. 
 
 Now lay up Roots for Winter Ufe, fuch as Carrots and 
 Turneps. 
 
 Produds 
 
(Nov.) A Kalendar of Gardening. 405 
 
 Products of the Kitchen Garden. 
 
 Colliflowers, Artichokes, Peafe, Beans, Kidney-beans, 
 Cucumbers, Melons, Cabbages, Savoys, Carrots, Tur- 
 neps, Parfnips, Potatoes, Skirrets, Scorzonera, Beets, O- 
 nions. Leeks, Garlick, Shallots, Rocambole, Salfafy, 
 CrefTes, Chervil, Muftard, Radilh, Spinage, Lettuce of 
 feveral forts. Tarragon, young Onions, Cellery, Endive, 
 Coleworts, Brocole, Mufhrooms, Sprouts, Sage, Rofe- 
 mary, Thyme, Parfley, Winter Savory, if c. 
 
 NOVEMBER. 
 
 Fruit-GaRdes. Should the Seafon prove mild, you 
 may continue to prune Apple-trees, Vines, and fuch other 
 hardy Kinds of Fruit-trees, whether they be Standards, or 
 againft Efpaliers or Walls, but you Ihould not prune them 
 afterwards, left Rains and Frojls fhould fucceed each o- 
 ther, and hurt the Trees when the Wounds are frelh. 
 Vou Ihould now gather all your late Fruits, for if they 
 are fullered to hang longer on the Trees, they will rot and 
 infedt the tender Branches; and let the Shoots of the 
 Trees be nailed clofe to the Wall, which will protedt 
 them againft Froft; when you have fo done, put fome 
 Pannels of Reeds before them, when you find the Frojl 
 like to be very fevere, and they will prevent your Fruit 
 Branches from being injured, and occafion the Fruit to 
 come out earlier the Spring following. You Ihould now 
 ftake carefully all thofe Fruit-trees that you planted the 
 former Month for Standards} and let thofe againft your 
 Efpaliers or Walls be fattened thereto, which will greatly 
 help them from being hurt by the Wind; which done, 
 lay fome Mulch about their Roots on the Surface of the 
 Ground, if you have not already done it, which will hin¬ 
 der the FroJF s penetrating the Ground to their Roots. If 
 the Seafon proves mild, you may continue at the Begin¬ 
 ning of the Month, to tranfplant Fruit-Trees upon a warm 
 dry Soil ; but it were better it had been done laft Month. 
 You may now plant Strawberries, Rafberries, Goofber- 
 ries, and Currants, if the Seafon proves mild ; you fhould 
 iikewife prune your Goofberries and Currants which were 
 formerly planted ; which done, dig up the Ground be¬ 
 tween their Rtnvt to dear them from Weeds, and then 
 
 plant 
 
400 "Ihe uentieman s ceit omae. 
 
 plant in thofe Rows fome Ccleworts, which will be lit 
 for Ufe in Spring. Now let your Strawberry-beds be 
 cleared from Weeds and Runners, and after digging up 
 the Alleys between the Beds, let a little of the Earth be 
 fprinkled upon the Beds, which will ftrengthen them 
 very much ; but Ihould your Ground be poor, I would 
 advife that a very little rotten Dung be fpread thinly over 
 your Beds, and you will find it to be of great Service to 
 them. I mull again remember you to gather your later 
 Fruit, if it be not already done, elpecially in a dry Day, 
 for Ihould you let them hang longer on the Trees, the 
 Wet and Froft will perilh them : And obferve to pack up 
 in clofe Baskets of clean Wheat Straw all your fine 
 Winter A^pplesand Pears which were gathered lall Month, 
 then let them be placed where neither Froft nor too much 
 Air can come at them, othervvife they will be liable to 
 perilh in a little Time. 
 
 The Fruits yet lajiing, or in their Prime, arethefe. 
 
 Arpi.Es. Holland Pippin, Kentilh Pippin, French 
 Pippin, Pile’s Rufi*et, Harvey Apple, Wheeler’s Ruftet, 
 Golden Ruftet, Pear Ruftet, Winter Queening, Aromatic 
 Pippin, Renette Grife, Golden Pippin, Nonpareil, Cal- 
 ville blanche, Calville rouge, Courpendu, Fenouillette, 
 and Herefordfiiire Pearmain. Thefe Pears; MartinSec, 
 l’Amadote, Louife bonne, petit Oin, Colmar, Ambrette, 
 Spanilh Bonchretien, Virgoule, Sucrevert, la Marquife, 
 la Chafterie, Chat brule, Crafane or Bergamot Crafane, 
 and la Befiderie. With fome late Grapes, Bullace, Wal¬ 
 nuts, Hazlenuts, Chefnuts, Medlars, Almonds, and Services; 
 
 Flower-Garden, Green-House, fc. Now plant 
 out of hand all thofe bulbous rooted Flowers which you 
 would have planted before Chrijlmas, for jf you delay it 
 any longer, they will not have time to take Root before the 
 Froji comes on, and therefore they will be in Danger oi 
 being deftroyed, becaufe the Froji always prevents their 
 taking Root. Let the Windows of your Green-Houfe 
 be now opened a little if the Seafon is not fevere, but 
 more efpecially if the Sun Ihincs; and give Water to thofe 
 Plants that require it, letting the Water you give be al¬ 
 ways clear, for foul Water damages your Plants. If you 
 find the Froji to fet in, make a Charcoal-fire, and when 
 
 it 
 
{ rvov.j m j\awuUur vj Lruraeiimg. 
 
 it burns clear, hang it up near the Windows of your 
 Green-Houfe ; but let this be done only at Night. Place 
 your Pots and Boxes of feedling bulbous rooted Flowers 
 in a warm Situation, but in fuch a manner as they, may 
 have the Benefit of the Sun, and be preferved from cold 
 bleak Winds. Now lay up Heaps of Earth for your feve- 
 fal forts of Flowers, and make the proper Mixtures for 
 your feveral Exoticks, as has been direded in the fore¬ 
 going Months; and where your Ground it too llift', and 
 you defire a natural Mixture to bring it to the State of 
 Loam, you mull add to it a fufficient Quantity of Sea- 
 fand or Drift. Set your Auricula Pots on their fides, let¬ 
 ting the Plant be towards the Sun, otherwife the Wet will 
 rot their Leaves; and the Frojl will much injure them. 
 Let the Stalks of your late flowering Plants as begin to 
 decay, be now cut down within three Inches of the Root; 
 and let the Borders of your Pleafure-Garden be raked 
 jult over the Surface of the Ground, which will prevent 
 Mofs or Weeds growing thereon, and make them look 
 very neat. Should the Weather continue mild, you may 
 continue to tranfplant Flag-leav’d Iris’s, Peonies* Monk’s- 
 hood, and fome other knobbed rooted Plants ; and you 
 may likewife continue to plant Veronica’s, Lychnis’s, 
 London Pride, Canterbury-bells, and fuch other hardy 
 fibrous rooted Plants ; as alfo Rofes, Laburnums, Jefla- 
 mines, Spirea Frutex, Hyperium Frutex, Colubea’s, Ho- 
 neyluckles, Syringa, and Lylacs, if the Weather proves 
 mild, and the Soil be dry. Rake over the Beds of your 
 feedling bulbous rooted Flowers which were not removed 
 laft Seafon, to hindeu - Mofs or Weeds growing thereon ; 
 and fpread fome frefh Earth over their furface, which 
 will prevent the Frof s injuring their Roots. Now lhel- 
 ter your Pots of Carnations and Auriculas from Rain, 
 I 1 'roll, and Snow, either by laying Mats over them, or by 
 laying the Pots down on one fide with the Plants facing 
 the Sun ; for if too much Rain gets into the Pots it often 
 rots them. Let the Compofts which you have prepa¬ 
 red for Boxes and Pots be now turned, as they may be e- 
 qually mixed, and have the Benefit of Air and Frolt to 
 fweeten them, and render them the loofer. Unnail your 
 Paflion-flower Trees from the Wall, then lay them on 
 the Ground, that when fevere Frojl comes on you may 
 cover them with Straw. If the Weather proves wet or 
 
 fro fly 
 
408 The Gentleman's Befl: Guide. 
 
 Frofty at the end of this Month, you fhould arch over 
 with Hoops your Beds of Hyacinths, Anemonies, and 
 Ranunculus, and cover them with Mats, which will keep 
 off all large Quantities of Water, and prevent the Froft’s 
 penetrating into the Ground to their Roots. Let all your 
 Trees and Shrubs be now tied up to Stakes ; otherwise, if 
 they are fuffered to be at Liberty, the Winds at this Sea/on 
 will very much injure them. About the beginning of this 
 Month you may plant fome Junquils, Hyacinth, Nar- 
 ciflus. and Polyanthus in Pots; which done, plunge them 
 into Hot-beds, and they will • bloflom about Chrijlmas. 
 Trim and dig up the Ground between the Quarters of 
 your Wildernefs, which will make them look very neat, 
 and encourage the Growth of your Trees; but take care 
 that you do not injure or deftroy any of your flowering 
 Roots in digging. When you can do but little in the 
 Garden ; that is, when the Weather is wet or frofty, you 
 fhould prepare your Seeds ready for fowing in the Spring, 
 by making them up in Parcels, and label them, as you 
 may go readily to them when you have Occafion for them ; 
 and you mud likewife have your Tools of all forts ready, 
 as you may want nothing that is neceflary for Bufmefs 
 when the Spring comes on. 
 
 Plants, See. noixi in Bloom. 
 
 The flrip’d Lilly is now in its full Beauty ; we have 
 alfo Golden-rods of two forts, Starworts of feveral forts, 
 double Colchicum, Annual Stock July-flowers, Heart’s- 
 Eafe or Panfies, Saffron, perennial Sun-flowers of divers 
 forts. Plumbago or Leadwort, Polyanthus, Angle Ane- 
 monies, Narciffus, Lauruftinus, fome Myrtles, yellow In¬ 
 dian Jeffamine, Spanifh white Jeffamine, Candy-tuft-trefc, 
 Geraniums, Ficoides, fome Carnations, Aloes, Amo- 
 mum Plinii, Leonurus, Golden Apples, fome Paflion- 
 flowers, Gentianella, double Violets, Arbutus or Straw¬ 
 berry-tree, Musk-rofe, Clematitis, Boetica, Cytiffus lu- 
 natus, Genifla fpinofa, monthly Rofe, Sedum arborefeens. 
 Cotyledons, Anemonofpernedcns, Canary Campanula, 
 Indian Naflurtium, Viburnums, Sencio folio retufo, Caflia 
 Bahamenfls, Papaw-tree, Chryfanthemum arborefeens, 
 fenfltive Plants, Azorian Jeffamine, Granadilla, Guernfey 
 Lilly, Belladona Lilly, Alcea Africana arborefeens, and 
 feveral others. 
 
 Kitchen- 
 
(Dec.) A Calendar 0/Gardening.409 
 
 Kitchen-Garden. In this Month trench Ground, 
 and lay it up in Ridges to mellow. 
 
 You mull now plant Spani/h Beans, and fow Hotlpur- 
 peafe, in lome well expofed Situation, to fucceed thofe 
 fown lalt Month ; and earth the Stems of thofe that arc 
 come up. 
 
 You mull let your Colliflower and Lettuce Plants, which 
 are under Frames and Glaffes, have Air in dry Weather. 
 
 Now make Hot-beds for Afparagus, to have fome in 
 December. 
 
 Continue lo plant Suckers and Cuttings of Goofeberries 
 and Currants. 
 
 Now fow all forts of fallad Herbs upon Hot-beds, as 
 Lettuce, CrelTes, Mullard, Radilh, Turnep, &c. 
 
 In frolly Weather dung fuch Places as want to be en¬ 
 riched. 
 
 The beginning of this Month you may fow fome Car¬ 
 rots and Radilhes on warm Borders, to come early in the 
 Spring. 
 
 Plant Mint upon moderate Hot-beds. 
 
 Earth up Sellery, and tie up Endive Plants for blanching. 
 
 Now is the Time to cut off the Afparagus Haulm, 
 when it is turn’d yellow. 
 
 ProduSis of the Kitchen-Garden. 
 
 Colliflowers, Artichoaks, Carrots, Parfnips, Turneps, 
 Beets, Skirrets, Scorzonera, Horfe-Radilh, Potatoes, 
 Onions, Garlick, Shellots, Rocambole, Sellery, Parlley, 
 Sorrel, Thyme, Savory, Beet Leaves, Cabbages, Sprouts, 
 Savoys, Spinage, Cucumbers, Cabbage Lettuce, Creffes, 
 Mullard, Corn-fallad, Coriander, &c. alfo Endive. 
 
 DECEMBER. 
 
 Fruit-Garden. You may now, in mild Weather, 
 dig and prepare your Ground for planting Fruit-trees in 
 February; and let the Borders of your Fruit-Garden be 
 mended with fome very rotten Dung and frelh Earth 
 mixed together, which will be of great Service to the 
 Frees. Forbear to prune any Fruit-trees at this Seafon, 
 becaufe if the Froll fhould foon follow, it would verv 
 much damage the wounded Branches, efpecially of your 
 
 T tender 
 
410 The Uentleman's Belt liuide. 
 
 tender Fruits, fuch as Apricots, Peaches, iff c. Let all 
 dead Branches be cut out of your Trees in your Orchard, 
 and fuch as crofs one another Ihould be likewife cut off; 
 in doing which, obferve that the Wound be made Hope- 
 ways, and as fmooth as may be, and then the Wet will 
 eafily pafs off, and not injure the Trees; and if you were 
 to dung and plough the Ground of your Orchards between 
 the Trees, it would be of great Service to them, and oc- 
 cafion the Fruit to be much fairer and better tailed. If 
 you intend to plant any young Orchards in the Spring, 
 let your Ground be now prepared for it. Lay Mulch 
 ever the Ground round your new planted Trees, if the 
 Weather proves frofly, and it will prevent the FroJF s in¬ 
 juring the young Fibres of their Roots. I gave you Di- 
 redlions laft Month for preferving your choice Winter 
 Fruit, therefore fhall now only remind you, that you be 
 •careful to keep the Frojl out of the Rooms where you put 
 it; for if any of them are frozen, they will foon alter 
 decay. 
 
 The Fruits yet lafling, or in their Prime, are thefe. 
 
 Apples. Wheeler’s Ruffet, RennetGrife, Hautbonne, 
 Winter Gillihower, Aromatick Ruffet, Pear Ruffet, gol¬ 
 den Ruffet, Winter Queening, Harvey Apple, golden 
 Pippin, Nonpareil, Kentilh Pippin, Holland Pippin, 
 French Pippin, Winter Pearmain, and Pile’s Ruffet. 
 Thefe Pears ; Epine d’Hyver, Beurre d’Hyver, St. Au- 
 gulline, l’Amadotte, Louife-bonne, Poire de Livre, Spa- 
 nijh Bonchretien, Ronville, Rouffelette d’Hyver, Citron 
 d’Hyver, Martin-fee, St. Germain, Colmar, Virgoleufe, 
 St. Andrew, Lefchafferie and Ambrette: With Almonds, 
 Services, Nuts, and Medlars. 
 
 Flower-Garden, G reen-House, iffc. Youmull 
 now be very careful of your Green-Houfe, for if you let 
 in too much Air at this Sea/on, it will very much injure 
 your Plants ; therefore keep your Doors and Windows 
 ihut, except in mild Weather, when you mull open fonae 
 of them in the middle of the Day to give them a little 
 frefh Air; let the dead Leaves of your Plants in the 
 Green-Houfe be picked off, and give thofe Plants that 
 want it, a little frelh Water; but in doing this, you mull 
 be very lparing, giving them but fmall Quantities at a 
 
 time, 
 
(Dec.) SI Calendar of Gardening. 4ri 
 
 time, and that only in mild Weather; but obferve that 
 no Water be given to your Aloes, Euphorbiums, Indian 
 Figs, Melon and Torch Thiftles, nor Sedums, till March 
 is almoll out. Let the Beds of your choice Anemonies, 
 Ranunculus’s, and Hyacinths be ncr\v carefully covered in 
 very wet or frofty Wrather, otherwife both which will 
 very much injure them ; and let your Boxes and Pots of 
 feedling Flowers be likewife covered for the fame Reafon, 
 otherwife they will be in danger of being very much 
 damaged or deftroyed thereby. You Ihould now cover 
 your choice Auricula’s and Carnations, which will greatly 
 preferve them from Frofis, heavy Rains , and Snows, all 
 which are very injurious to them ; but in mild Weather , 
 let them have as much free Air as poRible, left they be¬ 
 come tender, and draw up weak. Let fome Mulch be 
 laid about your exotick Trees as were planted in the open 
 Air, as alfo about the Roots of your new planted Trees 
 and Shrubs, which will prevent theFrof's penetrating to 
 their Roots, which will go near to dellroy them, or at 
 leaft very much weaken them. Let your Heaps of Earth 
 that you have prepared for your Flower-Garden be now 
 turned over, as the Frojl may mellow them ; which done, 
 prepare fome new Heaps, as you may always have a Quan¬ 
 tity ready, which ihould lie ten or twelve Months before 
 you ufe it. If the Seafon proves mild, you Ihould dig 
 and prepare your Beds and Borders, as they may be ready 
 for planting your Flower-Roots in the Spring; and in 
 doing which, obferve to lay the Earth up in Ridges, as 
 the Rain may run off of them, otherwife the Ground 
 will be too wet when you fhall have occafion for plant¬ 
 ing. You ftiould likewife continue to dig up the Ground 
 in tne Quarters of your Wilderncfs, that all may be neat 
 again ft the Spring, for then the Trees will begin to bud, 
 and the Flowers begin to blow ,• but be careful in dig— 
 ging, left you injure any of the Plants that grow between 
 the Trees. httShelters be provided for your tender Flowers, 
 fuch as Ranunculus’s and Anemonies, for now you mult 
 expeft great Frofts to begin : And be not over-hafty 
 in warming your Green-Houfe with artificial Heat, 
 but let in as much Sun as poflible ; for you mull rather 
 ftudy to preferve your Plants, than to make them grow, 
 for untimely Shoots oftentimes fpoil your Plants. Pre¬ 
 pare and lay in Ridges fuch Parts of your Garden as you 
 
 T z intend 
 
412 The Gentlemans Beft Guide. 
 
 intend to plant your flowering Shrubs or tender Trees in 
 when the Spring comes on, letting it lie in Ridges till 
 you ufe it. Let all dead and rotten Leaves be now pick¬ 
 ed off from your exotick Plants, left they infedt the whole. 
 If the Weather proves frofty, and you can do but little 
 Work in the Garden, prepare Tallies to number your 
 Seeds and Flowers when they are fown ; and let all your 
 Tools be got ready, and in fuch Order as they may be 
 ft for Ufe in the Spring , when you will have full Em¬ 
 ployment in your Garden, 
 
 Plants, Sec. now in Bloom. 
 
 You have now in Flower the Lauruftinus, and the 
 Leaves of the ftriped Lilly are very beautiful; you have 
 alfo Polyanthus’s, Angle Anemonies, Glaftenbury-Thorn, 
 Primrofes, Stock July-flowers, Geraniums, Narciflus’s, 
 Helleborafter or BearVfoot, Candy-tuft-tree or Thlapft, 
 Semper Virens, Alyffon Halimi Folio, red flower’d fpring 
 Cyclamen, Tangier Fumitory, .Indian Jeflamine, Cycla¬ 
 men, Ficoides, Aloes of feveral forts, narrow-leav’d Gol¬ 
 den Rod, and, in mild Weather, the Winter Aconite and 
 Snow-drops; as alfo the Antirrhinum ; and in Fruit, the 
 Arbutus or Strawberry-tree, Amomum Plinii, Oranges, 
 golden Apple, Lemons, Citrons, and Paracantha; in the 
 Hot-beds you have alfo fome Narcifliis and Hyacinths ; 
 and you have alfo the black Hellebore now in Flower , 
 with the fpurge Laurel, Virginian Groundfel T ree, up¬ 
 right blue berried Honeyfockle, Genifta fpinofa, Clema- 
 titis Boetica, Citiflus miranthe; and in mild Weather, 
 the Mezeron ; and you have now likewife in bloom Leo- 
 norus’s, Arabian Jeflamine, Ilex-leav’d Jeflamine, Polygala 
 arborefcens, double-flower’d Indian Nafturtium, Onion- 
 leav’d Afphodel, Anemonofpermos, Leucanthemuras, Py- 
 rethi fapore, Carolina dwarf Sun-flower, Canary Campa¬ 
 nula, Althaea arborefcens, Virginian large blue After, fen- 
 fitive Plants, Seneflo folio retufo, and fome others. 
 
 Kitchen-Ga rden. This Month you fliould guard 
 againft the Severity of Frojls, which are generally at this 
 Seafon pretty common. 
 
 • You fhould obferve, in mild Weather, to let your Col- 
 liflower Plants have the open Air, which will very much 
 •forward them. 
 
 About 
 
(Dec.) A Kalendar of Gardening. 413 
 
 About the middle of this Month make Hot-beds for ■ 
 Afparagus. 
 
 If the Weather be mild, fow fome Peafe and Beans 
 about the middle of this Month, in warm Borders. 
 
 Alfo fow fome Radifhes, Carrots, and Lettuce, on 
 warm Borders, left thofe fown in the former Months 
 fhould not fucceed. 
 
 Sow Creffes, Muftard, Rape, Radilh, Turneps, and 
 other fallad Herbs, upon a moderate Hot-bed ; but ob- 
 ferve to cover them with Frames, or Hoops cover’d with 
 Mats, for they are not able to endure the open Air. 
 
 Whilft the Ground is frozen, bring into the Garden the 
 neceffary Manures for enriching the Ground. 
 
 Products of the Kitchen-Garden. 
 
 Cabbages, Savoys, Spinage, Colliflowers, Artichoaks, 
 Borecole, Broccoli, Carrots, Parfnips, Turneps, Potatoes, 
 Skirrets, Scorzonera, Salfafy, Beets, Horfe-radilh, Onions, 
 Leeks, Garlick, Rocambole, Shellots, Thyme, Hyffop, 
 Winter Savory, Sage, Rofemary, Chard Beets, Chardoons, 
 Sellery, &c. fmall Lettuce, Creffes, Muftard, Rape, Ra- 
 difh. Mint, Tarragon, Burnet, Endive, Sorrel, Parfley, 
 and Chervil. 
 
 T 3 
 
 THE 
 
R’s 
 
 IDE 
 
 BEST GU 
 
 Containing Practical Rules and Methods for the 
 Improving of Land, and managing a F arm 
 in all its Branches *, with feveral curious Re¬ 
 ceipts for Brining, Liming, and preparing 
 Wheat, Barley, Oats, &c.- for Sowing ; 
 excellent Receipts for deftroying of Rats and 
 Mice •, a great Number of choice Receipts 
 for the Cure of all common Diftempers incident 
 to all forts of Cattle ; and a complete Ka- 
 lendar of all Bufmefs necejfary to be done in the 
 Field, Yard, &c. by the Farmer, in every 
 Month throughout the Tear. 
 
 NCLOSURES being very beneficial in 
 many Refpefts, I fhall fir ft lay down fome 
 Cautions in the making of Hedges, &c. 
 When it is in your Power, and you are 
 willing to enclofe any Piece of Ground, 
 plant three Row. of Quickfet of White¬ 
 thorn, fo as to range exactly, each Ro<w about nine In¬ 
 ches afunder; and to fet them on the flat, is far better 
 
 T a, than 
 
416 Fhe Farmer's Beft Guide. 
 
 than on the Side; they Ihould be fuch as were taken from 
 much the lame Soil as they are to be let in ; with a Hoe 
 keep your Hedge free from Weeds; but if the Land be 
 watry Meadow, or marlhy, then make your Fences of 
 Willows, Poplars, and Ofiers, they being very profitable 
 bn many Occafions, and let the Sets be bulhed about for 
 fome time, to prevent their being injured. Let your Pop¬ 
 lars and Willows be fet in Rows in the Banks, five Foot 
 afunder; and let the Ofiers be tlirull in the Banks, clofe 
 to the Water-fide, at about nine Inches dillance. 
 
 Of Meadow and Pajhire Grounds. 
 
 There are two Kinds of thefe, the one wet, and the 
 other dry ; the wet are called Marjh Grounds , being fub- 
 je£t to Overflowings, either natural or artificial ; and the 
 dry are called Uplands. Now where you have an Op¬ 
 portunity, and Engines fufficient to overflow your wet 
 Meadow's, let it be done about fix Weeks before Mowing- 
 Time; and again afterwards, for a fecond Crop; but 
 mind never to let the Water lie on the Ground above 48 
 Flours, left it chills it. Dry Meadows being often pefter’d 
 with Ant-hills, Shrubs, Fern, Broom, orGofs, when they 
 become fo bad, that they cannot be mow'ed w'ithout great 
 Lois, plough up your Mole-hills, Ufe. with a Mole-hill 
 Plough; then burn the Hills to Alhes, which may be 
 clone w'ith the help of a little Straw, &c. to fet it or 
 Fire, and fpread the Afhes all over your Ground, and it 
 will produce a good Crop. Now the bell; Seafon for 
 dunging Meadow's is in December, January, and February; 
 for fuch Grounds as are fandy, hot and dry, ufe Marie. 
 Chalk, Lime, or the like cold Soils; and for cold, rulhy 
 fpewy, and mofly Lands, ufe Wood-allies, Turf, or Sea 
 coal; alfo Pidgeons Dung, and all hot and fandy Soils 
 and between the two Extremes, i. e. hot and cold, ufe th< 
 common Dung that is made by Horfes, &c. 
 
 For Failure Land that is cold, moift, clayey, fpewy 
 mofly, or rulh Ground, where the Failure or Hay i 
 four and Ihort, about July or Augufi caufe the Turf ti 
 be pared oft' and burnt, and plough it up ; and in th 
 Spring fow it with Corn and Hay-feed mix’d, and it wil 
 fo alter the Nature of the Land, as to produce good Crop 
 of Grafs. 
 
 Ther 
 
Of improving Land. 417 
 
 There is likewife an excellent Soil for Meadow and 
 Pafture Ground , call’d burnt Clay; the Method of burning, 
 which is as follows : Take of the reddeft, ftrongeft Clays 
 you can get, fix or eight Loads; cut it into Spits as thick 
 as Bricks •, let it be pretty well dried by the Sun, for it 
 muft be in the Summer-time that you burn it; and having 
 made a Heap of Fern, Straw, Furfe, fmall Bavin Faggots, 
 Billets, &c. lay one upon another about the Bignefs of a 
 little Bonfire, and in the Form of a Pyramid ; lay the 
 Spits of Clay round the fame two or three thick, leaving 
 room to put in the Fire, and fo light the Heap, never 
 fuffering it to go out till you have burnt all you have ; 
 for if you do, your Labour will be all loft, and you muft 
 begin again : After you have burnt fix or eight Loads of 
 Clay that is a- little dry, the Heat will be fo great as to 
 fire any thing, fo you may lay on green Clay as it comes 
 out of the Pit; mind always to add one after another as 
 there is Occafion, but not too faft, left you fmother the 
 Fire, and by that means put it out. If you put about 
 ten Load of this burnt Clay on an Acre of Pafture Land, 
 it will very much enrich it; and this may be done at a 
 fmall Expence, and is reckon’d, by feveral that have ufed 
 it, to be much better than Lime. 
 
 Having given you an Account of the Method of burn¬ 
 ing of Clay, I fhall now give you an Account of the 
 Method taken in the burning or denfhiring of Land, which 
 is a great Improvement to barren and poor Ground , be 
 it wet or dry; for this you muft be prepared with a 
 Breaft-plough to pare off the Turf, which muft be turned 
 over as it is cut, that it may dry the better ; and if it 
 prove a wet Seafon, the Turf muft be turned again, and 
 fet up hollow, the better to dry j and being thoroughly 
 dried, they muft be gathered up in fmall Heaps of about 
 two Wheel-barrows full in a Heap ; if the Turf hath a 
 good Sward of Grafs upon it, it will burn the better ; if 
 not, the Heaps muft be raifed on a fmall Bundle of Gos, 
 Fern, or Straw, to fet it on fire ; and being confumed to 
 Allies in a ftill l'ime, let them be fcrewed on the Land ; 
 then pare away the Earth on thofe Places where the Hil¬ 
 locks were, to abate its over Fertility cauled by the Fire’s 
 being made thereon : In this Way you muft but half 
 plough your Land, and half feed it, which fow late in the 
 
 T 5 Seafon,. 
 
418 rfhe Farmer's Bed Guide. 
 
 Seafon, to prevent the Over-ranknefs of your Corn ; but 
 for the fecond Crop, obferve the ufual Husbandry. 
 
 1 The federal Kinds of Grafs. 
 
 Clover : That is beft which is brought from Flanders , 
 and bears the great red Honeyfuckle, its Seeds being 
 much the Size of Muftard-feed ; and that of the greenifh 
 yellow Colour is moll; liked. As this Seed is fo very 
 fmail, you Ihould mix it with Allies, Sand, or Dull, to 
 fow it withal, which will help to fill the Hand, andcaufe 
 it to be fown more of an equal Thicknefs than if fown 
 by itfelf ; and chufe good warm Weather for the fowing 
 this Seed. 
 
 The proper Seafon to fow Clover in, is the latter End 
 of March , or Beginning of April, if it is likely to prove 
 a dry Seafon, allowing to an Acre about a Gallon, or 
 nine or ten Pounds. The Land mult be brought to a 
 good Tillage; then fow firft your Corn, caufing the 
 Ground to be well harrowed ; and then the Clover feed, 
 harrowing it with a Bulh to cover it over with Earth ; 
 for if you Ihould do it with Harrows, the Corn would 
 be raifed up, and fo fpoil the Crop. Be fure to be pro¬ 
 vided with good new Seed, otherwife your Crop will be 
 but indifferent, there being great Deceit ufed in it by 
 many Seedfmen. 
 
 This is a very profitable Grafs, and will produce thr^s 
 ©r four Crops in a Year, that is, three to mow, and one 
 to feed; the firft Crop cut in Mid-May, which Ihould 
 be cut green, and before the Stalks begin to grow too 
 large, dry, and withered, unlefs it be kept for Seed-, for 
 then it muft be quite ripe, otherwife the Seed will be hard 
 to threfti out: When it is ripe the Stalks will die, and 
 turn of a yellowifh Colour; and that for Seed Ihould be 
 the fecond Crop about July-, and when the Seed is threlh’d 
 out, the Stravu is good for little except the Fire. 
 
 This Grafs very much enriches Ground, and choaki 
 up and kills Weeds; but it muft be fown on good Ground, 
 the richer the better, for it will not grow on poor barren 
 Ground. It is a very fine Grafs, and will laft five Years j 
 at the End of which the Ground will be fit and good fob 
 Corn two or three Years, and then it may be applied foi 
 Clover again. It is good Food for Cattle and Swine J 
 but you muft not give them too much at firft, left ii | 
 
.. Of improving Land. 419 
 
 forfeit them, it being very fweet and Iufcious; an Acre 
 will produce three or four Bpfhels of Seed, and three 
 Pecks of it is a good Day’s Work to threfh. 
 
 San-Foin : The Soils proper for this Grafs are barren,, 
 dry, ftony Ground, hardly fit for Corn or Grafsbut all 
 Clays, and other cold and wet Ground will not bear it: 
 There is foch vaft Improvement made with this Seed, 
 that Grounds not worth 2 s. an Acre, may be made worth 
 30 or 40 s. 
 
 The Seafons for fowing it, are from the Beginning of 
 Auguji to the End of September ; and in Spring, from the 
 Beginning of February till the End of March ; and the 
 earlier it is fown in either Seafon the better; it is a large 
 and light Seed, and there may be fowed four Bufhels on 
 an Acre. In Autumn the Tillage mult be as if for Wheat,, 
 fine ploughed, and alfo as well harrowed ; and then fow 
 it, and harrow it again to cover the Seed. In Autumn it 
 mutt be fowed alone, without Grain; but in Spring with 
 Oats and Barley, fowing the Corn but thin. In Spring, the 
 Husbandry muft be the fame, in all refpetts, as for Sum¬ 
 mer Corn ; and fown as before direded. New broken 
 Ground cannot be fown with it ; but if the Ground be 
 prefently turned up after the Crop is off, and well har¬ 
 rowed, it may be fit to fow the Spring following. The 
 Ground fown with this Seed muft be well fenced in, and 
 fecured from Cattle the firft Year ; die fecond it may be 
 mown, and fed about Allhallontide ,• but if the Weather 
 proves wet, the Cattle lhould be turned out for fear of 
 fpoiling the Roots before they are thorough ftrong, which 
 will not be till the third Year j and if it be not of fuffi- 
 cient Growth to mow the fecond Year, as fometimes it 
 will not, then feed it, obferving the above Caution not to 
 let the Cattle trample it in wet Weather till the third Year. 
 But always after, as long as it lafts, which may be thirty 
 Tears,' it may be either mowed or fed at pleafure, with¬ 
 out any Emendations of Dung; but it is beft to be fome¬ 
 times mowed, and fometimes fed. When it is defigned 
 to be mowed, it muft be laid in about Lady-day, and if 
 will be fit to mow about the Middle of May, for then it 
 begins to flower. It is made, in all refpefls, as other 
 Hay, and is very good for all Cattle, except Sheep, as 
 being too grofs for them, breeding Store of Milk ; but in 
 the Winter Seafon ’tis good for Sheep. 
 
 Tretoh. 
 
420 The Farmer's Beft Guide. 
 
 Trefoil, or Nonsuch : This Grafs is of that Na¬ 
 ture, to grow upon the pooreft Land that is ; and tho’ worn 
 out by frequent Tillage, yet it will produce good and 
 profitable Crops of Grafs ; and all Land naturally kind 
 for Com , and unkind for Grafs , is kind for Trefoil. The 
 Pafture is very good for Cattle, efpecially for Cows, cau- 
 fing great Increafe of Milk ; and the Hay is as nourifhing 
 and fattening, provided it be mowed and made in good 
 Seafon, whilfl: it is full of yellow Bloffoms, and not over- 
 dried, being foon made, and then it will not lofe its Co¬ 
 lour, nor fhrink in making, as the Clover-grafs does, be¬ 
 ing much finer and greener. It is alfo exceeding good 
 for Ews and Lambs, it being a found Feeding, and free 
 from R.ottennefs j nor is it fubjeCt to furfeit the Cattle, as 
 the Clover; and therefore it is very good, for preventing 
 this Mifchief, to mix in the fowing one Moiety of this 
 Seed with one of Clover, which do thrive very well to¬ 
 gether, and afford good Hay and good Paflurage. The 
 Trefoil will endure much longer if it hand not for Seed, 
 for that is deftruCtive to the Root, and the Sap is gone 
 that fhould nourifh it, becaufe it muft be cut late, and in 
 the Heat of Summer, always provided the Ground be 
 fown with clean Seed, feparated from the Hulk wherein 
 it grows; otherwife your Expectation will fail in every 
 Point ; for if it be not, it is impoffible to cleanfe it from 
 the coarfe and four Grafs which mixes with it, and is fo 
 deftruCtive to the Trefoil, that it will not laft half fo long; 
 for as the coarfe Grafs increafeth every Year, fo the other 
 decreafeth. The next Year after the Corn, it may be 
 either fed or'mown. 
 
 The bed Seafon for fowing this Seed, either with Oats 
 or Barley, is from the middle of March to the end of 
 April ; and it mud be fown after the Corn, as before 
 directed for other Seeds, and afterwards finely harrowed 
 and rovvled : About a dozen Pounds of Seed is Ihfficient 
 for an Acre; whereas Land that is brought out of Heart 
 by frequent Tillage, produceth Couch-grafs, Twitch, and 
 the like Weeds, which are great Enemies to the Corn, 
 and impoverifh the Land ; this Trefoil doth enrich the 
 Ground, and prepares it for Corn, dedroying the Couch- 
 grafs, and the like Weeds, if it be kept mowed, and 
 ploughed again before the Trefoil be decayed, and ether 
 Grafs grow up in its room; and will likewil'e bear far 
 
 better 
 
Of improving Land. 421 
 
 better Corn than before; and when it is again worn out, 
 will bear good 'Trefoil as before. 
 
 La Lucerne : For fowing this Seed, obferve the fame 
 Method in ordering the Ground as for the other Seeds. It 
 mull be fown about the middle of April, and fome Oats 
 may be fown with it, but not fo great a Proportion as 
 with other Seeds. The Land mull be well dreffed, and 
 at leaft three times fallowed. It may be mown twice 
 every Tear , and fed all the Winter ; the Hay, if well 
 made and ordered, is very good for all kind of Cattle, 
 efpecially Horfes; and is good to fatten Store-cattle. It 
 mull be given with Caution at firft, as direfled for the 
 Clover, for fear of furfeiting ; fo that it is beft to be 
 mixed with Straw or Hay. An Acre will ferve three 
 Horfes all the Year at Pafturage, and will foon raife them 
 to Flelh, and make them fat. If it be mown but once a 
 Tear, it will laft ten or twelve Years ; but if twice, not 
 fo long. 
 
 There are feveral forts of other Graffes, but thefe being 
 the chief, I fhall omit the reft; only to fay, that Hop- 
 clover, Trefoil, or three-leav’d Grafs, are both finer and 
 fweeter than the great Clover-grafs, and will grow on 
 any Ground. They may be fown with Corn, as before 
 directed j or otherwife, being fprinkled in Meadows, will 
 much mend the Hay, both in Burthen and Goodnefs. 
 
 Of Arable Lands, and the Grains ufually fnvn on them. 
 
 The great and chiefeft Knowledge of the Hufbandman 
 confifts in the underftar.ding the true Nature cf the Ground, 
 for every fort of Land almoft requires a different fort of 
 Hufbandry, fome Grounds yielding Plenty of that which 
 will not grow on another. The ftiff and ftrong Grounds 
 receive the greateft Improvement from the Plough ; and 
 the light, warm, and mellow Land is moft fit for Plan¬ 
 tations and Gardenings ; not but that the light and mel¬ 
 low Gs-ound is good for Corn, but the ftiff is not fo good 
 for Plantations. Alfo moffy, and fuch like Grounds, are 
 much improved by ploughing. All ftiff, clayey, moift and 
 cold Grounds, are generally thrice ploughed for Wheat, 
 and four times for Barley ; for the feveral Ploughings are 
 very advantageous to the Grounds in divers Refpedts, as 
 killing the Couch, Twitch, and the like Weeds, that the 
 Ground is fubjeft unto. It alio makes it light,_ mellow. 
 
422 The Farmer's Beft Guide. 
 
 and finer for the Seeds ; and by giving it a fallowing in 
 the Summer, it is as good as a forry dunging to it. Land 
 that hath lain long for Pafture will be fubjeft to Mofs and 
 Weeds; fo that ploughing of fuch Land for two or three 
 Crops will be very advantageous, not only in the Crops, 
 but alfo to the Ground, efpecially if when it is laid down 
 it is foiled or fown with fome of the aforefaid French 
 Graffes. There is much Wafte in divers Parts of this 
 Kingdom, as Heaths, Moors, and Commons, fubjedl to 
 Broom, Rufhes, Fern, Heath, and the like; which, if 
 enclofed, and good Hufbandry ufed on them, would be¬ 
 come good Grounds; Experience of which has been made 
 in many Parts of E?rgland, on Ground that would fcarce 
 bear Grafs, to produce good Crops of Corn; and the 
 Way to effedt this, is to burn or denfhire them, as before 
 mentioned ; which is fo very advantageous, that two or 
 three Years Crops have been worth the Inheritance of the 
 Land ; and after two or three Crops of Corn, being lain 
 down for Pafture, and fown with fome of the aforefaid 
 Fretich Graffes, do become good Pafture Grounds, efpe¬ 
 cially to what they were before. 
 
 Grain : There is none fo ufeful and univerfal as 
 Wheat , of which there are feveral forts, as the Poland 
 Wheat, both white and red, great and fmall; the Straw 
 Wheat; Rivet Wheat, both white and red ; the Turkey 
 Wheat', the grey Wheat’, the Flaxen Wheat, which in 
 fome Places is fuppofed to be called Lammas Wheat; Chil- 
 tern Ograve Wheat; Saracens Wheat, with other Names, 
 which probably may be the fame forts. Of thefe forts 
 fome prove good for cold and ftiff Land, and others for 
 that which is hot and dry. The great Poland and the 
 Ograve delight in ftiff Ground ; the Flaxen and Lammas 
 on indifferent Lands; and the Saracens on any. The 
 bearded Wheat is not fubjeft to Mildews. The beft Sea- 
 fon to fow Wheat is about Michaelmas, and rather when 
 the Weather is w r et than dry. 
 
 Rye is a Grain ufed next to Wheat for Bread, and 
 fometimes both are mixed together in the fowing, which 
 is called Meafeline ; and the Flower from this Meafeline 
 will make a fine fort of moift and palatable Bread. r l his 
 Grain may be fown fometimes later than Wheat, if of 
 itfelf, and will grow on a lighter and poorer Land. It 
 
 recpnreth 
 
Of improving Land . 423 
 
 requireth a dry Seed-time ; it is a great Bearer, and 
 yields an advantageous Crop. 
 
 Barley is a profitable Grain, but the Ground mull; 
 be good, and brought to a fine Tilt; the beft Seafon to 
 fow it is about the latter End of March, or Beginning of 
 Jpril, and it is very convenient to fow it when the Wea¬ 
 ther is dry. 
 
 Oats is a Grain much ufed in the Northern Parts of 
 this Kingdom for their Bread; as alfo for their Malt, it 
 making good Beer. This Grain groweth almoft on any 
 Ground, nor is there that Finenefs of Tillage required as 
 for Barley, for this may be fown upon a Laye. The 
 Seafon for fowing it is in February and March. There are 
 two forts, the white or Poli/h Oat, which is a fine weighty 
 Grain ; and the black Oat, much fown in fenny Grounds, 
 which fort of Corn is light, lank, long-tail’d, and not fa 
 good as the white. 
 
 Pease are of great Ufe, and very profitable; there are 
 feveral forts, as the Green, the Grey or Hog-Peafe, the 
 large Roncival, and the White ; which are of feveral forts, 
 as the Hotfpur, Reading, Haifting, and Sandwich; and 
 for the fowing them feveral Seafons are to be obferved, 
 that is, fooner or later, as you would have your Crop to 
 be ripe ; for the Hotfpur about Cbrijlmas is a good time, 
 but if the Seafon prove frofty, fomewhat later. Peafe 
 do much mellow Land, making it fit for a Crop of Win¬ 
 ter-Corn ; and they mull be fown in a good Ground, your 
 ftony, rulhy Land being unfit for them. 
 
 Beans delight in a ftrong deep Land, and are of chief 
 Ufe for fattening Hogs; and being given with Oats, are 
 a good (Lengthening Food forHorfes. 
 
 Tares or Vetches are not of great Ufe, but Pidgeons 
 delight much in them. They are good Fodder for Horfes, 
 if cut green. They require indifferent good deep Ground, 
 and the Seafon for fowing them is about February or 
 March. 
 
 Lentils, or Fills , are very good Fodder, they grow 
 on any Ground, yet afford a great Jncreafe. 
 
 Lupins are a Pulfe of very great Profit, growing on a 
 fandy, gravelly, or ru(hy Ground ; being foddenin Water, 
 are good Food for Swine and Oxen. 
 
 Buc k-Wheat doth much help barren Land j it yields 
 a great Increafe, it is excellent good for Swine and Poul- 
 
 trey; 
 
424 Farmer's Beft Guide. 
 
 trey ; it is Town about April, yet late ere it is ripe; and 
 when it is cut, muft lie fome time to wither the Stalks. 
 
 Hemp delights in Ground that is warm and fanay, or 
 a little gravelly. The bell Seed is the brighteft, and that 
 which will retain its Colour ini rubbing ; about three 
 Bulhels is enough for an Acre; but the richer the Ground 
 is, the more Seed may be Town. TheSeafon for fowing it 
 is in April, and earlier or later as the Spring falls out. 
 The Time to gather it is about Lammas, when a good 
 Part will be ripe; that is, the lighter Summer Hemp that 
 bears no Seed, and is called the Timble Hemp, whofe 
 Stalks grow white, and then it is to be pulled forth, dried, 
 and laid up for Ufe. The reft let grow until the Seed 
 be ripe, which will be fomething before Michaelmas', and 
 this is ufually called the Carle Hemp. When you have 
 gathered it up, and bound it in Bundles, let it be houfed 
 until it be threftied, the Seed being very good for Pidgeons 
 and Fowls. This being a very advantageous and conve¬ 
 nient Commodity, every Family ftiould have a Piece of 
 Ground fet apart for it; as alfo for Flax, were it no more 
 than for Linen for their own Family. 
 
 Flax delights in a found rich Ground, which muft 
 have the fame Tillage as for Corn; and theSeafon for fow¬ 
 ing it is in the latter end of March or beginning of April. 
 The beft Seed comes from the Eaft Country, and will laft 
 good for two or three Crops, and then muft be changed. 
 About two Bulhels of the Eaft Country Seed is enough 
 for an Acre, but of our Seed half a Bufhel more; when 
 it is ripe, which you will fee by the Seed, gather it, and 
 tie it up in Plandfuls, which muft be fet one againft an¬ 
 other, until it be perfectly dried, and then houfe it. 
 
 Wo ad, or Wade, is a rich Commodity, and of great 
 Ufe for Dyers; it requires a very rich, found, and warm 
 Land ; it will likewife grow on ordinary Ground, pro¬ 
 vided it be light, warm, and in good Heart, having long 
 refted, and newly broken up. The Land muft be finely 
 ploughed and harrowed, and all Clods, Stones, Turfs, &c. 
 taken away ; about four Bulhels foweth an Acre. It 
 muft be kept well weeded until the Leaves cover the 
 Ground ; and when they are grown fair and large, then 
 fet to cutting, and fo throughout the Summer, that you 
 may have four or five Crops. The firft two Crops are 
 the bell, and muft not be mixed with thofe that come af¬ 
 ter. 
 
Of improving Land. 425 
 
 ter. As Toon as it is cut, it mult be carried to the Mill, 
 and ground as fait as poffible; then make it into round 
 Balls, and lay them one by one on the Fleaks to dry. 
 The Time for fowing it is in March. 
 
 Madder is alfo a very rich Commodity, ufed much by 
 Dyers and Apothecaries: As its Seed doth not come to 
 Perfection, it is planted from the Setts taken from the 
 Madder itfelf; the Time for doing it is in March or 
 April. The Ground mult be exceeding rich, of a deep 
 Soil, and warm. It mult be dug two or three Spits deep, 
 finely raked, laid level, and made into long Beds about 
 a Foot and an half broad; it piult be well weeded till 
 the Madder gets the upper Hand of the Weeds, whieh will 
 be the firlt Year, for it comes not to Perfection till the 
 third Year, but the fecond Year you may take up fome 
 Sets. 
 
 Rape or Cole-Seed , is very profitable to be fown upon 
 marlh or fenny Land, or indeed upon any moift Ground 
 that is of a fat and rich Soil; the belt Seed is the biggelt, 
 and it mult be dry, and of a clear Colour, like the belt 
 Onion-feed. The Seafon for fowing it is about Midjum- 
 mer, and the Land mult be well ploughed, and laid fine 
 and even ; about a Gallon will fow an Acre, and for the 
 fowing it even, it Ihould be mixed with fine Dull or 
 Alhes, as before directed for the Clover. When it looks 
 brown ’tis time to reap it, which mult be done as Wheat, 
 only it is not to be bound up, but mult lie in Handfuls 
 upon the Ground until it be dry, which will be about a 
 Fortnight; and when it is dry, it mult be gathered up on 
 Sheets, or large Sail Cloths, and fo carried into the Barn 
 to threlh, for Fear of Ihedding, to which it is much fub- 
 jeCt. 
 
 Saffron is the richelt Commodity that this Kingdom 
 produceth. Quantity for Quantity, and is very fovereign 
 for divers Difeafes. The belt Seafon to plant or fet it is 
 about Midfummer, and the Land mult be brought to a 
 fine and gold Tilt, and of a rich Soil, for the better the 
 Land is, the better Crop it will produce. For the p ant¬ 
 ing the Setts, you mult make ufe of a very broad Hoe, 
 and with that draw the Land intoJRanges, open like Fur¬ 
 rows (as if for Peafe) and about two or three Inches deep, 
 in which the Setts are to be planted about three 
 Inches afunder. Let the Ranges be well covered over 
 
 with 
 
426 The Farmer's Beft Guide. 
 
 with Earth, and about four Inches afunder, very ftraif, 
 to the end the Ground may be the better hoed to clear 
 the Weeds. The Winter following it grows green, like 
 Chives or fmall Leeks, and in the beginning of the Sum¬ 
 mer it quite dieth as to Appearance ; but it muft be clean 
 hoed, and then will come up the Flower without the 
 Leaf, which in September appears like the blue Crocus, 
 in the midft of which comes up two or three Chives of a 
 deep yellow, which is the Saffron, which is to be gathered 
 from the Flower, and very early in the Morning, other- 
 wife it will return back into the Earth until the next 
 Morning. The Seafon lafts about a Month for the ga¬ 
 thering it, fo that you muft have many Hands to pick it. 
 The beft Way to dry it, is to make ufe of a Kiln made 
 of Clay and Sticks, in the Fafhion of a Bee-Hive, but not 
 fobig, and a little Fire made of Charcoal, being carefully 
 tended, will ferve to dry it, for it muft not be too dry. An 
 Acre may produce fourteen or fifteen Pounds of good Saf¬ 
 fron, but eight or ten Pounds is reckoned a pretty good 
 Crop. When the Crop is off, about Midfummer is the 
 Time to take up the Sets or Plants, and to fet them again 
 as before diredled ; which Courfe muft be obferved every 
 Tear, for a Crop will hold good but one Tear. 
 
 Directions for the Preparation of the Seeds. 
 
 By Nature every Seed is found to differ from another, 
 and to require a different Nourifhment, infomuch that 
 one fort of Seed will thrive where another will not ; and 
 by Experience it is found very advantageous for the Huf- 
 bandman to change his Seed, efpecially for Land that is 
 tired out with frequent Tillage, into Land newly broken 
 up ; and from dry, barren, and hungry Ground, to that 
 which is fat and rich. The like is obferved by Cattle 
 that are taken out of barren, fhort or four Pafture, and 
 put into that which is good and fweet, how they thrive 
 over thofe that are not exchanged. The like is obferved 
 by Trees that are taken out of barren bad Ground into a 
 good rich Mould. Seeing then the Hufbandman’s great 
 Care is to manure and enrich his Ground, I fhall give 
 the following Account of the feveral Ways of manuring, 
 dunging, and foiling of Lands, and the Soils or Compofts 
 neceffary for effecting the fame. 
 
 Soils 
 
4 2 7 
 
 Of improving Land. 
 
 Soils and Manures taken from the Earth. 
 
 Liming of Land is very good, much improving barren 
 Ground; about 15 or 20 Quarters of Lime is fufficient 
 for an Acre: Alfo a Mixture of Lime and Dung is a very 
 good Compoft for Lands: But where there is not the Con- 
 veniency of a Kiln to burn the Chalk into Lime, fimple 
 Chalk may be ufeef, which by Frofts and Rains will be 
 diffolved, and prove a good Enrichment to the Ground, 
 and will be alfo very good to mix with Dung: That 
 which is called Chalk Rubbilh, being the Offals of the 
 Lime, is the belt for this Purpofe. 
 
 Marle is very good for the enriching of Land, info- 
 much that it is commended by all Authors ; there are fe- 
 veral Kinds of it, as fome ftony and fome foft; and 
 fome of divers Colours, as white, yellow, grey, black, 
 blue, ruffet, and red: It is an excellent Improvement to 
 high, dry, Tandy, gravelly or mixt Lands, though never 
 fo barren, keeping them in good Heart 15 or 20 Years, 
 and on fome Grounds a longer Time; but its Strength 
 and Virtue will not appear the firft Year fo much as it 
 will in the fucceeding Years. Strong clay Ground is not 
 proper for Marie. In the Spring lay Marie on light, dry, 
 fandy, gravelly Ground, as aforefaid ; and in the'Begin¬ 
 ning of Winter on hard and binding Grounds, and fpread 
 it abroad that the Froft may moulder it in Pieces ; yet 
 fome are of Opinion, that the Winter Seafon is the bell 
 to lay it on for any fort of Ground. 
 
 Fullers-Earth is likewife a good Soil, and is to be 
 a fed after the Manner of Marie. 
 
 Clay is a very good Improvement to dry, light, and 
 randy Ground, being fpread thereon like Marie or other 
 soils; and by the fame Rule. 
 
 < Sand is good for llrong, cold and ftiff Land, a fuffi- 
 tient Quantity thereof being laid thereon ; but as to the 
 Quantity, it is good to try the Nature of the Ground, and 
 iccordingly add a greater or leffer Proportion. The bed: 
 ind fertileft Sand is that which is wafhed from the Hills 
 3r other fandy Places, by the Violence of Rain. Sand is 
 alfo good to mix with any other Compoft ,* and for rai- 
 fing a good Quantity thereof, in the Winter houfe your 
 Sheep and other Cattle, but not all together, for Fear oF 
 r poiling one anotherj and there fodder them, having 
 
 Racks 
 
428 The Farmer s Beft Guide. 
 
 Racks placed up and down in the faid Houfes. Let 
 there be firffc fpread on the Floor a good thick Coat of 
 Sand, and fhort mufhy Straw, good for little elfe, upon 
 which they will pifs and dung ; and when it is well co¬ 
 vered therewith, then lay another Coat of Sand and 
 Straw, and this Courfe ufing will make a confiderable 
 Quantity of very good Soil, for the enriching any fort of 
 Grounds. • 
 
 The Dirt or Soil of Towns is alfo a very good Im¬ 
 provement. 
 
 Soils taken from the Sea-Jbore. 
 
 The Sand of the Sea-coafts and Creeks being of a faft- 
 ifh Nature, is very good for the Improvement of barren 
 Land, and is much ul'ed in the Weftern Parts of England. 
 The like they do by foiling their Land with Sea Weeds. 
 Sea Ouze, or ouzy Mud, which turns to a very great 
 Advantage. In fome Places, when the Glut of the 
 Seafon for Fifhing is, and that they are very cheap and 
 plentiful, call a good Quantity upon the Land, whicf 
 will caufe an exceeding great Fertility, though never f< 
 barren before. And without doubt there is nothing tha 
 proceeds from the Sea or Rivers, whether Fifh, or Garbifl 
 of Filh, Shells, Sand or Mud, but is very profitable t< 
 the Enrichment of Ground, if judicioufly applied. 
 
 Of Dungs, and other forts of Soils and Manures. 
 
 Sheeps-Dung is the belt and richell, fo that the Tola 
 ing them on the Land, which is but a thin Sprinkling 
 caufes as great a Fertility as an indifferent Dunging. 
 
 Horse-Dung, which is the molt common, by reafo 
 of their keeping in Stables, and their Dung preferved an 
 caft up in Dunghills to rot with the Litter, is alfo a ver 
 good manuring to Land, being of a hot Nature, an 
 therefore excellent for Gardens, as alfo for cold Grounds 
 
 Cow-Dung is of a colder Quality than that of a Hor! 
 or Sheep, and therefore more fit for hot and fand 
 Grounds. 
 
 Swines-Dung is very good, andefleemedbetter tha 
 Cow-dung; and great Quantities may be made from * 
 bout a Score of Hogs, if well ordered; which is to kee 
 them up in a Yard of an indifferent Largenefs, well p; 
 ved, with a little Falling one Way, to the end their Pi 
 
 ma 
 
Of improving Land . 429 
 
 may run to one Part, where the Dung fhould be fhoveled 
 up to rot. Let their Sheds or Sties be made along the 
 Sides of the Pales at the upper Part. The Hog Troughs 
 fhould be fixed in the Ground, with fome Part without 
 the Yard, for the better Conveniency of giving them Meat 
 therein without coming into the Yard-, and for the mak¬ 
 ing the greater Quantity of Dung, call into the Yard 
 (befides their other Food, as Roots, Offals, Windfalls of 
 Fruit in the Time of the Year , Coleworts, Cabbage-leaves, 
 and Bean and Pea-fhells) great flore of Fern , or mulhy 
 Straw to make Dung of, which they will foon do by 
 their trampling, lying and dunging upon it, infomuch that 
 there may be made yearly of good Soil out of fuch a Ho<*- 
 yard, about 40 or 50 Loads. & 
 
 The Dung of Fowls, as Pidgeons, Hens, Ducks, Geefe , 
 and Turkeys is excellent, one Load being worth a Dozen 
 of ordinary Dung, fo that inftead of laying it on the 
 Ground in the ordinary Hulband-like Way, it fhould be 
 Town on the Ground. 
 
 Wood-Ashes make a good Dung, and enriches the 
 Land; fo do thofe of Sea-coal, Peat, Turf, Fern, Stubble , 
 Straw, and Mofs, in cold Marfh or Meadow Grounds: 
 And if Sea-coal Afhes are mixed with Horfe Dune, they 
 make an excellent Compoft for divers Ufes. 
 
 Soap-Ashes are efleemed a very good Soil both for 
 Arable and Pafture Grounds, that is, the Stuff that comes 
 rom the Soap Lees, when the Soap-boilers have done 
 yith if The belt Seafon to lay it on the Ground is in 
 .he Beginning of Winter, that the Rain may wafhit into 
 he Earth. 
 
 -Rags are excellent Soil for Land, one Load going as 
 :ar as a Dozen of ordinary Dung. 
 
 Malt-Dust is a very great Enricher of barren Land: 
 The Way to ufe it is thus : After your Corn is fovvn and 
 larrowed in, take the Malt Duft and fow it over the 
 ground as you do Corn ; about four Quarters is fuffi- 
 -ient for an Acre, and as near as you can, let the Duff 
 )e fown in a wet Seafon, that the Rain may wafh it into 
 he Earth. This is as good an Enrichment to Ground (ef- 
 Jecially for one Crop) as an ordinary Dunging. This 
 Talt Duft is to be had at the Malfters, or great Brewers, 
 ind for about 3 s. the Quarter. 
 
 Hair 
 
430 *lhe tanner s tseit Criiide. 
 
 Hair, Horn-Jha-vings, Shreads and Pieces of Leather., 
 are found to enrich the Ground very much, being thinly 
 ftrewed thereon. 
 
 Soot is very good, efpecially that which is madeol 
 Wood : It is moft beneficial to Trees or Plants, thai 
 either grow in the Shade, or in cold moift Grounds. 
 
 Salt, if ufed with Moderation, is faid to be a greai 
 Improver of barren Ground, and doubtlefs it is true 
 for by Experience it is found, that Com being fleepec 
 fome Time in Brine, doth not only caufe Fertility, bui 
 prevents Soot in the Ears. 
 
 The Ways and Means of Improvement of Grounds bi 
 dunging and foiling, as aforefaid, is very good and effe 
 ilual; but in many Places very chargeable and trouble 
 fome, by reafon it cannot be obtained but at dear Rate 
 by Carriage or otherwife, fo that the Profit accruin' 
 thereby will not anfwer the Expence and Trouble; 
 In this Cafe your Art muft be ufed to the Seed defignea t 
 be fown on fuch Land, and for that there are fevers 
 W T ays, fome of which are as follow. 
 
 Brining and Liming of Wheat , Barley, Oats, &c. I 
 
 Take a Quantity of Salt, and put it to Water till it wi 
 juft bear an Egg; then put in on the Over-night the Quai 
 tity of Wheat you intend to fow the next Morning, le 
 ting it lie only one Hour in the Brine ; then fkim off aj 
 the Rubbilh that fwims at Top; then draw off the Brin j 
 and let your Wheat lie all Night in a broad Heap, and tlj 
 next Morning fift Stone Lime over it and fow it; and l 
 thus doing, you will prevent its growing fmutty. 
 
 Otherwife, put as much Urine on the Seed as will juj 
 wet it all; fift Lime over it, and fow it dire&ly, whi< 
 will likewife prevent Wheat’s fmutting. 
 
 Otherwife, let your Corn be fteeped in Dung Wat 
 for fome Time; wherein put fome Saltpetre; then lay 
 to dry on fome Floor, and fo fow it: It is alfo good 
 fleep Corn in new Ale or Wort; but more effectual t 
 deep it in Nitre or Sal Terrae. 
 
 Otherwife, Lay five Bufhels of Wheat on the Groun 
 and run a large Garden Pot full of black Ditch Wa" 
 and Urine mixed over it; then fift over it about a Pe t 
 of Lime, mix it with a Shovel, and fow it on about W 
 Acres of Clover Lay. 
 
 Colo l 
 
uj nrtmng wneat, <2c .431 
 
 Colonel Plummer of Hertfordfhire’r Receipt for preventing 
 Wheat's being fmutty. 
 
 Walh your Wheat through three or four feveral Wa¬ 
 ters, flirring it round each Time with a large Stick back¬ 
 wards and forwards with great Force, and with a Skim¬ 
 mer each Time take off the light Wheat: When this is 
 done, put your Wheat into a Liquor prepared after this 
 Manner: Put into a large Tub which hath a Tap, a fuf- 
 ficient Quantity of Water ; then put as much Salt into it, 
 as when it is well ilirred about, will make aji Egg fwim ; 
 then add as much more Salt as before, and kir it very 
 well, and to this put two or three Pounds of Allom beat¬ 
 en very fine, and kir it about. This you are to ufe as 
 you do your ordinary Brines, only you mull; let your 
 Wheat keep 30 or 40 Hours, for lefs fignifies nothing ; 
 though the common Opinion is, that keeping it long kills 
 the Seed in the Wheat, yet Experience teaches the contra¬ 
 ry. You mult take your Wheat out the Night before you 
 fow it, and fift fome Hacked Lime on it, which ferves 
 only to make it dry enough to fow. In a Week or ten 
 Days add more Water to the Brine, and put in one Pound 
 more of Allom. 
 
 Sheep or Pidgeon’s DiJug diflolved in Water, with Salt 
 tall therein, is very good to keep Corn in. 
 
 But above all, take ten or twelve Gallons of Train Oil, 
 or fuch a Quantity as you fhall have Occafion for, put it 
 ntoalarge Veflel, and put therein your Corn,* that is, 
 uch a Quantity as the Oil will well cover, and let it 
 leep therein until it be fupple, and, as it were, glutted 
 herewith ; then take it out, drain it, and fpread it on a 
 door, and with a Sieve fprinkle it over with flacked 
 -.ime ; then turn it with your Corn Shovel, that the Lime 
 nay encruft the Corns or Grains all over, and fo fow it. 
 
 Otherwife, boil fome of the Grain you intend to fow, 
 et it boil till it burlts, then krain off the Liquor, and 
 >ut therein three Pounds of Nitre, which will diffolve in 
 he hot Liquor ; then add as much more Water, which 
 hould be fuch as has drained from fome Dunghill, or 
 Jrine, if it can be had; in this Liquor keep the Grain 
 bout 24 Hours, letting the Liquor at firk be fome Inches 
 bove the Grain in the Tub or Fat, becaufe it wall fwell ; 
 
 then 
 
432 *fhe Farmer's Beft Guide. 
 
 then take it out, and fift Lime over it, to dry it the fooner; 
 then fow it; in doing which, ufe one Third lefs than ufual, 
 and it will fully anfwer your End. The Grains that were 
 boiled are of no ufe but for the Poultrey. 
 
 Otherwife, pour into quick and unflack’d Lime, as 
 much Water as fulficeth to make it fwim above the Lime; 
 and unto ten Pounds of the faid Water poured off, mix 
 one Pound of Aquavit*, and in this Liquor keep or foak 
 Wheat or Corn twenty-four Hours; when it is dried in 
 the Sun or Air, keep i’t again in the faid Liquor twenty- 
 four Hours more ; then dry it again, and put it in and let 
 it foak a third twenty-four Hours; then fow it, but fo thin, 
 that every Corn or Grain may be nine Inches apart, i; 
 poffible ; and ’tis faid that one Grain keeped in this man 
 ner, will produce thirty or forty Ears, very large, with ; 
 large and tall Stalk. 
 
 Rats and Mice being Vermin that very much injure thi 
 Farmer, the following are excellent Receipts for kil 
 ling them. 
 
 Take one Ounce of Cantharides, and one Ounce of Glal 
 Antimony, both finely powdered, and mix it up with hal 
 a Pound of Currants, and one Pint of Oatmeal; put it i 
 fmall Quantities where the Rats and Mice come, leavin 
 fome Water near it. 
 
 Another. 
 
 Take fome white Arfenick, beat it to a fine Powdei 
 and ufe it as followeth : Take Raifins of the Sun, fpl 
 and dip them in the Arfenick, and fo clofe them agaii 
 Alfo take Apples coddled, and the foft Pap mix with tl 
 Arfenick, together with Sugar. Likewife take fome Hoj 
 Lard, Flour of Malt, and Arfenick, mix’d together; < 
 each of thefe three Things, put a little Quantity into 2 
 Oyker-lhell, lay them in fuch Places where the Ra 
 come, and it will certainly defiroy them. 
 
433 
 
 Training up of Colts. 
 
 Of CATTLE. 
 
 . ^ s Farmer s chief Bufinefs confifls in the well flock" 
 mg his Ground with Cattle ; and as thofe Cattle are often 
 fubjed to Dillempers, which the Farmer may be often at 
 a Lofs to find a Remedy for, and by that Means often 
 lofe °ne or fo, I lhall add here, in their Order, Receipts 
 tor the Cure of moil common Diilempers incident to all 
 lorts of Cattle, beginning with the Horfe. 
 
 Training up of Colts. 
 
 . Before 1 proceed to the Receipts, it will be proper to 
 oTHorfe ^ ^ CC0Unt tiie breeding and training up 
 
 If you chufe to have a Foal for Beauty, let your Horfe 
 and Mare be of a coal Black, a bright Bay, a good Grey, 
 31 a P r un > which are very agreeable Colours ; and let 
 j^our Horfe and Mare be found, and of a known a 00 d 
 Breed, with their Marks much alike ; the Horfe fhould 
 
 ? 1 5 1 and the Mare 1 4 Hands and a half high, nor fhould 
 hey be more than fix Years old when they are brought 
 ogether j and by obferving thefe Diredions, you need 
 lot fear having good, flrong and found Colts. 
 
 If you have more Mares than one with Foal at a time 
 nind to keep them afunder when they have foaled for a 
 v o.e \ ear, left either of the Colts going to the other’s 
 am fhould get a Kick, as often happens, that may make 
 nm a Cripple ever after ; when they are a Year old you 
 nay wean them, becaufe they may then eat Oats, Bran 
 nd good fhort Hay; and you may likewife at that time 
 mt them together, provided you have none that are a 
 ear oIder than they to run with them ; for as they are 
 pt to kick and lame each other, fo if they are of an A<re. 
 iey will be the better able to bear each other’s Blows 
 tnd now is the time that your Servants fhould be carefui 
 ot to learn them any bad Tricks, by letting them bite or 
 ick at them, for if they do, they will find it a hard Mat- 
 ‘ r to break them ofit. When they are come to be about 
 >ur or five Years old, you may let them eat Beans and 
 eafe, and if you intend to bring them up to Bufinefs, put 
 tem into the Stable for two or three Days, tie them up 
 
 H with 
 
434 T/fo Farmer s Belt GuideT 
 
 with a Halter to acquaint them with the other Horfes, let¬ 
 ting your Servant make much of them ; then put on each 
 of them a Bridle, and let them Hand two or three Days 
 longer with the Bit in their Mouths, that you may the 
 better manage them when you come to back them. Next 
 take one of them out of the Stable, and lead him about 
 in your Hand with a Saddle on his Back ; then mount 
 him, but be fure to have good ftrong Bridles, Girths and 
 Stirrups, and take care you are not thrown ; for if he gets 
 the upper Hand of you, then you will find it a very hard 
 Matter to break him ; learn him to walk on boldly, for 
 he will be apt to Hop and flartle at any thing that pre- 
 fents itfelf to his View; when you have learned him to 
 walk well, and obferve that he is not frighted at every 
 little Thing he fees, then you may venture to trot and 
 gallop him ; and by this Means you may foon bring him 
 to alf his Paces : Your Horfe being now fit for Service, 
 and perfectly found, he will fetch you a good Price, if 
 you intend to difpofe of him. 
 
 I (hall now give you fome Dire&ions to prevent your 
 being impofed on in the Purchafe of a Horfe; the firffc 
 of which is, never to bargain for one before you ride him, 
 becaufe he may flart and humble though handfome to 
 look upon ; but firfl examine his Teeth, Eyes, Legs, and 
 Wind, and then if you would know his Age, raife his 
 upper Lip with your Finger and Thumb, and if his Teeth 
 fhut clofe he is young, but if they point forward, and the 
 upper and under Edges do not meet even, he i^ old j anc 
 the longer his Teeth are, the Gums being dry and fhrunh 
 from them, looking yellow and rufly, the older he is 
 otherwife examine his Tufh, and if the fame be fharp 
 pointed, and grooved or hollowifh on the Infide, he can 
 not be judged above {even Years old. Mares have n<| 
 Tufhes, fo*that it is harder to judge their Age; but if th 
 Roof of the Mouth be flefhy and almoft as proud as th 
 Teeth, fhe cannot be judged old. 
 
 If his Eyes are lively and clear, and you can fee n 
 Bottom, and the Image of your Face is refle&ed froi 
 thence, and not from the Surface of the Eye, they ai 
 good, but if muddy, cloudy, or coal black, they are bac 
 otherwife, lead him into the Sun-fhine, and you will eai 
 ly perceive whether the Cornea, or horny Coat, (whic 
 is the outermoft Part of the Eye) be tranfparent and fr< 
 
Pur chafing of Horfes.' 43 5 
 
 from Diforder ; you may alfo obferve whether the other 
 Parts within the Globe of the Eye be good, but particu¬ 
 larly the chryftalline Humour, which ought to be very 
 tranfparent. 7 
 
 If his Knees are not broke, nor Hand bending and 
 trembling forward, which is called Knuckling, his Legs 
 may be good; but if hefteps Ihort, and digs his Toes in 
 the Ground, beware of a Founder , or at leak a contracted 
 Back-finew: And if his Flanks beat even and flow, his 
 
 ind may be good, but if they heave double and irregular, 
 or while he Hands in the Stable blows at the Noftrils, as if 
 he had juft been galloping, they are Signs of a broken 
 Wind; for the Cure of which fee a Receipt among thole 
 at the End of this Treatife on Horfes. 
 
 A Horfe with thick Shoulders and a broad Cheft laden 
 with Flejb, hanging too forward, and heavily projecting 
 over his Knees and Feet, is much fitter for a Collar than 
 a Saddle. 
 
 And a Horfe with thin Shoulders and flat Cheft, whofe 
 Fore-feet Hand boldly forward and even, his Neck riling 
 femicircular from the Points of thofe thin Shoulders to his 
 Head, may juftly be faid to have a light Fore-hand y and 
 is fitter for a Saddle than a Collar. 
 
 Next enquire if he bites, kicks, Hops, or ftarts; a 
 Horje may be found though guilty of all four, which a 
 Man can hardly difcover by barely looking on him, fo wa 
 refer you to his Keeper. 
 
 When you are buying, ’tis common for the Owner to 
 [ay, in Praife of his Horfe, that he hath neither Splint, 
 Spavin, nor Windgall ; and therefore that you may not be 
 mpoied on, thofe three are thus defcribed: The Splint 
 s a fixed callous Excrefcence, or hard Knob growing on 
 he Flat of the Infide or Outfide, and fometimes on both, 
 )f the Shank Bone, a little under, and not far from the 
 f£nee, and may be leen and felt. The Spavin is of the 
 ame Nature, and appears in like*Manner on the Shank 
 Bone behind, not far below the Hough. And the Wind¬ 
 falls are feveral little Swellings juft above the Fetlock 
 oints of all the four Legs: They feem in feeling to b,e 
 till of Wind and Jelly, but they never lame a Horfe ; 
 he Splint and Spavin always do: For the Cure of all 
 duch, fee Receipts among thofe at the End of this Trea- 
 ie on Horfes, 
 
436 Fhe Farmer's Beft Guide. 
 
 To difcover when a Horfe humbles or harts; when 
 you mount him, neither let him fee your Whip, nor feel 
 your Spurs; keep yourfelf in a profound Calm; and 
 when you are feated, go gently off with a loofe Rein, 
 which will make him carelefs, and if he is a Stumbler, he 
 will difcover himfelf in a very little Way; the beh Horfe 
 may humble, but if he fprings out when he humbles, as 
 if he feared your Whip or Spur, you may juhly fufpeft 
 him to be an old Offender. A Man fhould never hrikea 
 Horfe for humbling or harting. I confefs the Provoca¬ 
 tion is great, but the Fright of Correction makes him 
 worfe. 
 
 Having gone through with what I propofed, in giving 
 you Directions for breeding and training up Horfes, and 
 Directions to prevent your being impofed on in the Pur- 
 chafe of them, I Ihall now proceed to the Receipts, be¬ 
 ginning with Capt. Burdons moh excellent T. urnip Poul¬ 
 tice, which being tied hot upon the Foot, cures all Cuts, 
 Treads and Bruifes, not only fafeh and foonelt, but without 
 leaving any Mark. 
 
 The Turnip Poultice. 
 
 Take any fort of Greens, fuch as Lettuce, Cabbage, 
 Mallow-leaves, Turnip-tops, or Turnips themfelves, the 
 beh of all, boil them tender, fqueeze out the Water, and 
 chop them in a wooden Bowl, with two or three Ounces 
 of Butter. 
 
 The following is an excellent Ointment for the Cure of : 
 Wound or Bruife in the Flelh or Hoof, broken Knees 
 gaul’d Backs, Bites, crack’d Heels, Mallenders, or whei 
 you geld a Horfe to keep away the Flies: It will alf 
 cure a Horfe that is lame in his Heel or Hoof, occa 
 fioned by an Over-reach, or Tread of another Horfi 
 be it ever fo deep, and though Gravel be in it; for 
 will fuck it out, fill it again with found Flefh, and mak 
 the Hoof grow ovtr it much fooner than any oth< 
 Method or Medicine whatfoever. 
 
 The Horfe Ointment. 
 
 Into a clean Pipkin that holds about a Quart, put tl 
 bignefs of a Pullet’s Egg of yellow Rofin ; when it is mt 
 ted over a midling Fire, add the fame Quantity of Bet 
 wax, and when that is melted, put in half a Pound 
 
 Hog 
 
Remedies for Horfes. 437 
 
 Hog's-lard ; when it is diffolved, put in two Ounces of 
 Honey, and when that is diffolved, put in half an Ounce 
 of common Turpentine ; keep it gently boiling, ftirring it 
 with a Stick all the Time; when the Turpentine is diffol¬ 
 ved, put in two Ounces of Verdigreafe finely powdered, 
 but before you put in the Verdigreafe, you mult take off 
 the Pipkin, or elfe it will rife into the Fire in a Moment; 
 fet it on again, and give it two or three Wambles, and 
 ftrain it through a coarfe Sieve into a dean Veffel for 
 Ufe, and throw the Dregs away. 
 
 A Ball for fuelled Legs or crack'd Heels. 
 
 Take half an Ounce of Ethiops Mineral, ditto of Bal- 
 fam of Sulphur 1 erib. ditto of Diapente or powdered An- 
 mfeeds, mixed and made into a Ball with Honey ox Trea¬ 
 cle, and give him a Pint of warm Ale after it; in the 
 Morning give him warm Water in the Stable on Account 
 of the Ball. A Day or two after take a Pint of Blood 
 from his Neck. Let this Ball be given him three times, 
 that is, one every other Night, and if your Horfe is youno - 
 it will cure him; but it he is old it will require further 
 Repetition. He Ihould not fweat during this Operation, 
 becaufeit will retard the Cure. If his Legs are become 
 ftiff and fore, walh them with hot Water and Soap, then 
 prepare the Turnip Poultice before mention’d, and tie it 
 on hot, and let it liay on all Night. About three or four 
 Hours after he is put up for all Night, and fed as ufual, 
 give him the above Ball; and by the fame Medicine and 
 Poulticing you may cure the Mallenders and Sellenders. 
 
 To cure broken Wind, if applied <wben firfi difcornered. 
 Take a quarter of a Pound of common Tar, the like 
 Quantity of Honey ; beat them well together, then dif- 
 olve them in a Quart of new Milk ; let the Horfe fall- 
 dr two Hours before you give this Drench; walk him an 
 lour after, and let him fall two Hours ; give this Drench 
 very fecond Day with warm Meat and Drink. 
 
 To take of the Splint. 
 
 Shave the Part, and beat it with a Stick, prick it with 
 Nail in a flat Stick, clap on a Bliftering Flakier as llrong 
 you can make it; let it lie on three Days, then take 
 off, and rub the Place with half a Drachm of the Oil 
 
 U3 of 
 
438 5 The Farmer's Beft Guide. 
 
 of Organy, and as much Oil of Vitriol mixed; if the 
 fir ft does not do, rub it a fecond Time with the Oils; 
 if you find any Remains of the Splint, apply a fecond 
 bliftering Plaifter for 24 Hours; walk him moderately to 
 prevent any Swelling or Excrefcence from fettling. 
 
 To take off the Spavin. 
 
 Beat the Bone with a Bleeding Stick, and rub it, then 
 anoint it with the Oil of Origanum, tie a wet Cloth 
 about it, and with a hot Brick l'oak in the Oil till it be 
 dry. 
 
 To cure a Saddle Bruife. 
 
 If the Saddle bruife his Back, and make it fwell, a 
 greafy Difh-clout laid on hot, and a Rag over it bound 
 on for a while, and repeated once or twice, will fink it, 
 then wafh it with a little Water and Salt, and it wil. 
 cure it. 
 
 An excellent Ointtnent for fuelled or cracked Heels. 
 
 Take ten Eggs, boil them very hard, put them ii 
 cold Water, when cold feparate the Yolks from th< 
 Whites, put all the Yolks into a Frying-Pan, bruife then 
 with a Spoon-Mouth over the Fire till they turn blacl 
 and yield a fetid Oil, which decant off, and mix with i 
 while warm, two Ounces of Hone*y, and two Ounces o 
 Cerufe or white Lead in Powder, and keep it for Ufe 
 The Oil of Eggs, made as above, exceeds any thing tha 
 can be applied for the Cure of a Burn or Scald in a hi 
 man Body, if anointed upon the Part foon after the Acc. 
 dent, and applied for an Hour by Times with a Fet 
 ther: When you ufe it for Horfes, cut the Hair oft th 
 Heels very clofe, and let them be well fomented for 
 quarter of an Hour with two old Stockings dipt in ol 
 Urine pretty warm ; and let the Ointment be heated int 
 aHorfe’s pieels with a hot Fire-lhovel. 
 
 A Cordial to carry off a Surfeit, and prevent the ftarv 
 of the Coat, and Hide-hound. 
 
 If you perceive your Horfe off his Stomach, and y< 
 are afraid of a Surfeit, which is often attended with t. 
 Greafe, the Farcy, or both, the Symptoms of which a 
 the flaring Coat and Hide-bound, put half a Pound 
 Annifeeds in a Quart of Ale, pour it upon half a Pou: 
 
Remedies for Horfes. 439 
 
 of Honey in a Bowl, brew it about till it is almoft as 
 cold as Blood, then give it with a Horn, Seeds and all. 
 Feed as ufual, but keep him warm cloathed ; give him 
 warm Water that Night and next Mornnig. A Mafh will 
 do well at Night, and left the Cordial ftiould not have 
 Force enough to carry off the Surfeit, give him after all, 
 and juft before Bed-time, one of the Balls, as dire&ed for 
 fwell’d Legs and crack’d Heels. And to prevent Stiff- 
 nefs, fupple and wafih his Legs with greafy Dilhwalh, or 
 hot Water and Soap, and do not take him out of the 
 Stable that Night. Greafe his Hoofs and ftop his Feet 
 with the following Ball. 
 
 Put two or three Handfuls of Bran into a Sauce-pan, 
 with as much Greafe of any kind as will moiften it, make 
 it hot, and put a Ball of it into each Fore-foot, cover 
 each with a little Tow or Straw, and put two Splints over 
 that to keep it in all Night. But thefe Balls are not ne- 
 ceffary in the Winter, nor when the Roads are full of 
 Water. This Ball will likewife prevent an Horfe from 
 catching Cold, or Foundering, after he has been rid hard 
 upon a dry Road in hot Weather. 
 
 To cure the Mallenders. 
 
 Take Flanders Oil of Bays four Ounces, Quickfilver 
 half an Ounce, Sugar of Lead three Drams; mix it well 
 and keep it for Ule, let this be ufed Morning and Even¬ 
 ing : But if this fail, take Flanders Oil of Bays two 
 Ounces, fublimate Mercury powder’d two Drams, mix 
 well, and anoint the Mallenders for fix Nights. 
 
 For a Wrench in a Horfe's Shoulder, commonly called a 
 Shoulder-flip. 
 
 Take two Ounces of Oil of Spike, and mix it with an 
 Ounce of Oil of Swallows, and with your Hand rub a little 
 of it all over his Shoulder, then bleed him in the Plait- 
 vein, and let him reft two Days; that will cure a flight 
 Strain. But if he continues lame, put a round Rowel to 
 draw away the Humours, about two Inches below the 
 Point of his Shoulder, in doing which take care to keep 
 off the Plait-vein, for if you wound that, ’tis an Hun¬ 
 dred to one but it ftrikes into his Body and mortifies; fe- 
 veral have died that Way. After you have rowelled him, 
 you muft let him reft two Days at'leaft, till the Rowel di- 
 
 U 4 gefts 
 
440 Fhe Farmer's Beft Guide. 
 
 gefts and runs, and then, though lame, you may walk 
 him a little, but it muft be very flow, and he will foon 
 grow well. You muft remember to turn the Rowel eve¬ 
 ry Morning after it runs. This Experiment has been 
 often tried with good Succefs. 
 
 To e afe a Horje that cannot ft ale on the Road. 
 
 Sometimes a Horfe cannot ftale, and will be in great 
 Pain ; to eafe him take half an Ounce of Annifeeds beat 
 fine in a Mortar, one handful of Parfley Roots, boil thefe 
 in a Quart of old ftrong Beer, and ftrain it off, and give it 
 to the Horfe warm. 
 
 If your Horfe is drained in the Stifle, (a little Bone up¬ 
 on the Thigh-bone, above the infide bend of the Hough) 
 the Turnip Poultice will infallibly cure it, but by its Situ¬ 
 ation you will find a Difficulty to keep it on, yet it may 
 be done with a few Yards of Lift. If it is not well, noi 
 much amended in three or four Days, examine his Hip : 
 perhaps he may be Hip-fhot, but that muft be cured wit! 
 a Rowel, becaufe you cannot fallen a Poultice on tha 
 Part; f.rft rub the Hip with the two Oils above-mention 
 ed for a Shoulder-flip, then put a round Row'el about ; 
 or 4 Inches below the large Cavity which receives tin 
 Head of the Thigh-bone. When it begins to digeft, tun 
 the Rowel every Morning. After a Week or ten Day 
 you may take it out, and keep the Lips of the Wouni 
 moift with Hog’s-lard, that it may heal the fmoother. 
 
 An excellent Cordial Ball for a Cold in Horfes. 
 
 Running at the Eyes, and gleeting at the Noilrils, ar 
 Signs of a Cold; therefore when you find your Horfe thi 
 taken, cloath him warm, litter him up well, and giv 
 him the Bignefs of a Hen’s Egg of the following Cordi; 
 Ball diffolved in a Pint of White-wine, or a Quart < 
 ftrong Ale warm. 
 
 The Cordial Ball. 
 
 Take Annifeeds and Carr a way-feeds finely powder’t 
 of each an Ounce, Flower of Sulphur two Ounces, Tu 
 merick in fine Powder an Ounce, Saffron two Dram 
 Sugar-candy four Ounces, Spanifh Juice diffolved in Fly 
 lop Water two Ounces, Oil of Annifeeds half an Ounc 
 Liquorilh Powder an Ounce and half. Wheat Flour 
 
 fufficie 
 
remedies jor Clones.441 
 
 fufficient Quantity to make a ftiff Pafte, and beat all well 
 in a Mortar. This is, in the Opinion of a very great 
 Judge, the belt Ball in the Univerfe to preferve a Horfe in 
 Health, either galloping, hunting, or Road-horfe, for it 
 will not, if ufed pretty often, fuller Worms, Botts, k$c. 
 to breed in a Horfe’s Guts, to which they are very liable; 
 it likewife preferves the Blood from the Yellows or Jaun¬ 
 dice, another Diforder very common to them, and fcarce. 
 any thing is a better Pe&oral. 
 
 An excellent Remedy to cure a Clap in the Back-fnevus. 
 
 Take a Spoonful or two of Hog’s-lard, or rather Goofe 
 Greafe, melt it in a Saucepan, and rub it into the Back- 
 finew very hot, from the Bend of the Knee to the Fet¬ 
 lock ; make, as you are directed in Page 436, a Turnip 
 Poultice, and tie it on hot from the Fetlock to above the 
 Knee, and let it flay on all Night ; thus, fir ft tie the Cloth 
 about the Fetlock, then put in the Poultice, and raife the 
 Cloth and Poultice together till you get it above the Bend 
 of the Knee, twilling the Lift or String round his Leg as 
 you rife, and fallen it above the Bend of the Knee; take 
 it off in the Morning, and put on a frelh one; at Night 
 do the fame. Two or three of thefe Poultices will cure 
 a new Strain, five or fix an old one. If he has been 
 lame a long time, the Sinew will be contradled; this 
 Poultice will relax it. 
 
 The fame Poultice will alio cure the Fetlock of. a Horfe 
 that is call in his Halter, by being often repeated. 
 
 A Caution to prevent the taking a Clap in the Back- 
 
 Jinevjs for a Shoulder flip, which very often happens. 
 
 ^ If it is in the Shoulder, he will draw his Toe on the. 
 Ground as he walks; ifin the Back-linew, he will lift it 
 oft and ftep Ihort, though downright lame. There does 
 not happen above one Shoulder-flip to fifty Back-f new 
 Strains. 
 
 Never take a Horfe out of a warm Stable to ride him 
 into an Horfepond at an unreafonable Hour, either too 
 early or too late, for by that Means he often catches a 
 great Cold. 
 
 Sometimes upon a violent Cold, a large Swelling as 
 big as one’s Arm, from the Elbow to the Sheath on both 
 fides his Belly, will rife; when it fo happens, take, ifyou 
 
 U 5 can'. 
 
44 2 Farmer's Beft Guide. 
 
 can get it, for the Swelling may hinder, half a Pint of 
 Blood or thereabouts, from the Spur Vein on each Side ; 
 then cloath him warmer than ufual, and give him the 
 Annifeed Cordial, Seeds and all, as dire&ed in Page 438. 
 Repeat it for a Day or two, taking fuch Care of him as 
 belongs to a Horfe that has juft caught cold. 
 
 If the Swelling continues, and Corruption gathers in it, 
 you muft let it out with a Flem ; he will grow well as his 
 Cold goes off. 
 
 If after a Day or two you perceive a Running at his 
 Eyes, and a little Gleeting at his Noftrils, you may ex- 
 pe& to hear him cough. In that Cafe, take a Pint of 
 Blood from his Neck in a Morning, and at Noon give an 
 additional Feed to make amends for the Lofs of Blood. 
 At Night give him a Malh over and above his ufual Al¬ 
 lowance. The next Night give him the Annifeed Cor¬ 
 dial as before. 
 
 If his Cough continues three Days, you muft take ano¬ 
 ther Pint of Blood from his Neck, and to keep it off his 
 Lungs, give him juft before you go to Bed, 
 
 Liquorifh Powder an Ounce, fweet Oil a Spoonful, 
 Ethiops Mineral an Ounce, Balfam of Sulphur half an 
 Ounce, made into a Ball with a little Honey. 
 
 Cloath and keep him warm, repeat the Ball next Night, 
 which will be fufficient to cure any new-gotten Cold or 
 Surfeit. 
 
 Feel between his Jaws, and if his Kernels are fwelled, 
 tjiree or four Turnip-poultices, as mentionedin Page 436, 
 will diffolve them, but continue the Annifeed Cordial till 
 he is well. 
 
 When a Horfe has got Cold, it fometimes falls into 
 his Eyes, which you will know by a Running or thick 
 Glare upon them ; put your Hand to his Noftrils, and if 
 you find his Breath hotter than ufual, it will then be ne- 
 cefifary to take a little Blood from his Neck; that is, a 
 Pint or a Quart at moll, unlefs it be very thick and very 
 hot. It is fafer to take a Gallon at five or fix Bleedings, 
 than two Quarts at once, for it robs him of too much ani¬ 
 mal Spirits. 
 
 Always bleed a Horfe in a Pint or a Quart Pot, for when 
 you bleed at Random on the Ground, you never can know 
 what Quantity you take, nor what Quality his Blood is of. 
 
 From 
 
Remedies Jor Jriorles. 443 
 
 From fuch violent Methods ufed with Ignorance, proceed 
 the Death of a great Number of Horfes. 
 
 A Pint of Blood for the firft Time is enough, and you 
 may repeat that as you fee Occafion ; but you cannot ea- 
 lily reftore the Blood and Spirits you may be too la- 
 vilh of. 
 
 But to return to the Eyes. After you have taken a Pint 
 of Blood from him, get a Quartern Loaf hot out of the 
 Oven, cut away the Cruft, and put the loft Infide into a 
 Linnen Bag large enough to cover his Forehead and Tem¬ 
 ples ; prefs it flat, and bind it on by way of Poultice as 
 hot as may be without fcalding; at the fame time fallen 
 fomething of a Cloth about his Neck to keep his Throat 
 warm. Let the Poultice ftay on till it is almoft cold, and 
 repeat it once or twice, then prepare the following Eye¬ 
 water. 
 
 Into half a Pint of Rofe or Spring-water, put one Dram 
 of Tutty finely prepared, one Dram of white Sugar-can¬ 
 dy powdered, and half a Dram of Sugar of Lead. 
 
 With a Feather put a Drop into each Eye Mornings and 
 Evenings. 
 
 Never blow Powder into the Eyes, always ufe Liquids,. 
 
 The next Day, if needful, repeat the Poultice, and for 
 Want of a hot Loaf at any Time, make a Poultice of 
 Bread boiled in Milk, continuing the Eye Water every 
 Day. 
 
 You may ufe the Turnip Poultice, mentioned Page 436,, 
 but you muft not put Greafe into it. 
 
 If a Film grows over the Eye, put a Scruple of white 
 Vitriol, and a Scruple of Roch Allum, both finely pow¬ 
 dered, into half a Quartern of Spring Water, and with a 
 Feather put a Drop into each Eye Mornings and Even¬ 
 ings, and it will eat it clean off in three Days, or there¬ 
 abouts. 
 
 It is obferved fome Horfes carry a good Belly for a 
 long Time, others part with their Food before it is 
 well digefted, which makes them fo thin and lank that 
 they are ready to flip through their Girths > they are called 
 Walhy. Such Horfes muft be chiefly fed with dry Meat, 
 that is. Oats and Beans, and but feldom with Bran ; they 
 alfo will eat as much, or rather more than other Horfes, 
 and you lhould feed them oftener y for being too foon 
 empty, they require it,. 
 
 'Iff 
 
444 T/6* Farmer's belt Liuide. 
 
 If you do not gallop a Horfe off his Wind, we will 
 venture to fay it is not his Journey that hurts him, but 
 your Negletl of him when you diimount; and therefore 
 confider he is tied up, and can have nothing but what is 
 brought to him, for he cannot help himfelf. 
 
 When you are upon a Journey, always fee your Horfe 
 fed as foon as you can at Night, that he may go to Reft, 
 and he will be the frelher for it in the Morning; and al¬ 
 ways give two or three Feeds inftead of a large one, for 
 too much at once will cloy him. 
 
 If at any Time you perceive your Horfe faint, you may 
 give him a Pint of warm Ale with a Quartern of Brandy, 
 Rum, or Geneva in it j or an Ounce of Diapente in it, 
 Diapente will comfort his Bowels, drive out Cold and 
 Wind, and caufe him to carry his Food the longer. 
 
 If a Horfe is taken with the Gripes, which he will dis¬ 
 cover to you by often looking towards his Flanks, and 
 cannot keep upon his Legs, but rolls and beats himfelf 
 about, feeming, as undoubtedly he is, in very great Mi- 
 fery, do not bleed him unlefs his Breath is very hot, but 
 cloath him warm immediately, and with a Horn give him 
 halfaPintof Brandy, and as much fweet Oil, mixed; 
 then trot him about till he is a little warm, and it will 
 certainly cure fome Horfes. If it does not cure yours, 
 boil an Ounce of beaten Pepper in a Quart of Milk, and 
 put half a Pound of Butter, and two or three Ounces of 
 Salt, into a Bowl or Bafon, and brew them together, 
 give it rather warmer than ufual; it will purge him in 
 about half an Hour, and perhaps remove the Fit. If it does 
 not, omit the Pepper, and give the fame in quality and quan¬ 
 tity by way of Glyfter, adding, as it cools, the Yolks of four 
 Eggs. If he is very bad, and neither will do, boil a 
 Pound of Annifeeds in two Quarts of Ale, brew it upon 
 a Pound of Honey; when it is almoft cool enough, put 
 in two Ounces cf Diafcordium, and give it with a Horn 
 at three Doles, allowing about half an Hour between each 
 Dofe: If his Fit abates, give him Time to recover ; but 
 if all this does not give him Eafe, and you have Sufpicion 
 cf Worms or Botts bred in his Guts, which indeed may 
 be the Caufe, for they fometimes fallen in the Palfage 
 from the Stomach into the great Gut, Hop it, and fo tor¬ 
 ment him till he dies; then give him two Ounces of E- 
 thiops mineral made into a Ball, with an Ounce of the 
 
 Powder 
 
Kemeaies for Holies.44^ 
 
 Powder of Annifeeds, and a Spoonfitl of Honey , and it 
 will cure him. But you muft not give this to a Mare 
 with Foal. 
 
 Never let a Horfe (land too long without Exercile ; it 
 fills his Belly too full of Meat, and his Veins too full of 
 Blood, and from hence often proceeds the Staggers. 
 
 A Cure for tide Staggers. 
 
 If a Horfe be itrong, take firft a Pint of Blood from 
 the Neck; and when you have done that, open one of 
 the Thigh Veins, and from thence take a Quart; if the 
 Difeafe be fimple, this wiil cure him, but keep him af¬ 
 terwards to a moderate cleanfing Diet, and by Degrees 
 harden him with proper Exercife; if he is weak, bleed 
 him lefs in Proportion; after which, we recommend the 
 following Clyfter from Monf. Solleyfell. 
 
 Boil two Ounces of the Scoria of the Liver of Antimo¬ 
 ny made into a fine Powder, in five Pints of Beer; after 
 five or fix Wambles, remove it from the Fire, adding a 
 quarter of a Pound of Butter or Hog's Lard, and give it 
 him two or three Times if he will bear it, and it will 
 cure him: Rub him well down, and give him warm War 
 ter during this Courfe of Phyfick. 
 
 Thm-fkinn’d Horfes that have been well kept and. 
 cloathed, fhould never be turned to Grafs above Three 
 Months in the Year, viz. From the Beginning of to 
 the End of Auguf; but thick-fkinn’d Horfes have ftrong 
 Coats, which keep out the Weather, and if well fed, 
 will lie abroad all the Year. For walking about to feed 
 prevents Stiiinefs in their Limbs, and treading in the 
 Grafs keeps their Hoofs moili and cool : But they fhould 
 have a Hovel to come to at Night, or when it fnows or 
 rains. 
 
 Never purge a Horfe juft taken from Grafs, for it dif- 
 folves or loofens feme tender Fat or Humours, which 
 falls into the Legs or Heels, fo that he rarely Hands dry 
 all the W inter after. But after fix Days you may bleed 
 him unoer a Quart, and at Night give him the Annileed 
 Cordial, mentioned in Page 438, which is a gentle O- 
 pener. 
 
 If you needs mull: purge a Horfe , for which we would 
 have a good Reafon given, let him not touch cold Water 
 
 within 
 
446 *The Farmer s Belt Guiae. 
 
 within or without till the Day after it has done working ; 
 but give him whatever warm Water he will drink, and let 
 the following be^the Purge. 
 
 Aloes an Ounce, Jallop two or three Drams, Oil of 
 Cloves ten Drams, made into a Ball with Honey. 
 
 A Purge may work the firft Day, but commonly not 
 till the fecond. We have known them to lie three Days 
 in a Horfe, and work well off at laft. 
 
 Never ftir him out of the Stable till the Purge has done 
 working, for there is no need of Exercife during the Ope¬ 
 ration, becaufe every Purge will carry itfelf off, if you 
 keep him warm, and fupply him with warm Mafhes,. 
 and as much warm Water as he will drink, and as often. 
 
 When a Purge works too long, or too ftrong upon 
 him, which will weaken him too much, give him an 
 Ounce of Venice Treacle in a Pint of warm Ale, and re¬ 
 peat it, if needful, to blunt the Force of the Aloes. 
 
 If a Horfe who once looked fat and fleek, is brought 
 to you with a flaring Coat and hollow Flank, open his 
 Mouth, look on the Roof, and if the Gums next his 
 Fore-teeth are fwelled higher than his Teeth, it will hin¬ 
 der his Feeding, and make him fall off his Flelh. Let a 
 Smith burn it down with a hot Iron ; that is a compleat 
 Cure for the Lampars.. 
 
 If that is not the Caufe, you fhould never ceafe en¬ 
 quiring till you have found it out, for a Horfe cannot 
 fpeak. 
 
 From galloping a Horfe too hard when he is full of 
 Water, often proceeds a broken Wind. 
 
 7 he following Remedy, taken from Gibfon, we have often 
 given with great Succefs to a broken-winded Horfe. 
 
 Mix Linfeed and Fenugreek frequently in his Corn, 
 and fometimes thofe of Fennel, Carraways and Annife. 
 and boil in his Water three or four Handfuls of Barley, 
 with a little Liquorice or Honey diffolved in it; but yoi 
 muft not often ufe the Liquorice. Exercife him more o 
 lefs every Day, but let it be moderately,, and when th< 
 Weather is clear. 
 
 If he be at any time feized with an Oppreffion, and : 
 more than ordinary Difficulty of Breathing, he fhoub 
 have a Vein opened in his Flank, or on the Inflde of th 
 
 Thigh 
 
Remedies jor Horfes. 447 
 
 Thigh, from whence may be taken a fmall Quantity of 
 Blood; but this mud be done only when there is an ab- 
 folute Neceffity for it; or the following Balls have been 
 given and continued with great Succefs. 
 
 Take of Myrrh and Gum Benzoin, of each four Oun¬ 
 ces, Gum Arabick, the Roots of Orrice, round Birthwort^ 
 and the Shavings of Hartlhorn and Ivory, of each two 
 Ounces, Galengal and Zedoary, of each an Ounce, Fen¬ 
 nel-feeds, Cummin-feeds, and Fenugreek, of each an 
 Ounce and half. Let thefe be beat into a fine Powder, 
 and made up into a ftiff Pade with Honey or Syrup of 
 Colts-foot; then work into the whole an Ounce of the 
 common Balfam of Sulphur, and let them be made into 
 Balls the Bignefs of a large Walnut, whereof one is to be 
 given every Morning and Afternoon, an Hour before 
 Watering Time. 
 
 The true and only Ufe of Rowels is to dilfolve hard 
 Swellings, difcharge and cool Wounds and Bruifes, to 
 draw off and diged Humours that lodge only between the 
 Flefh and the Skin; and therefore will never cure the 
 Greafe or Farcy; of which we fhall here give a Defcrip- 
 tion. 
 
 Heats and Colds thicken the Blood, and the Veins be¬ 
 ing full, it either turns to the Greafe, and vents at the 
 Heels or Frufb ; or, for Want of Circulation, Magnates 
 and corrupts in the Veins, fo breaks through Vein, Skin 
 ; and all, into Buds of th e Farcy. 
 
 Mod People imagine that the Farcy lies between the 
 Flejh and the Skin, but in our Opinion they are very 
 much midaken ; for before the Buds break out, the Veins 
 cord, which is a drong Prefumption that the Didemper 
 hath its Origin in the Blood, becaufe there is its firft Ap¬ 
 pearance. Take a Pint of Blood from any Horfe whofe 
 Veins are corded any where about him, and it will fhew 
 its Corruption as foon as it is cold; Bleeding checks the 
 Didemper, whereas if you do not bleed him, it 
 jvould break out in every Part about him, from his 
 Ears to the Soles of his Feet, even the Corners of his 
 Eyes, his Yard, and the very Infide of his Hoofs, or where 
 iver there are any Blood Veffels. Thefe Demondrations 
 oblige us to believe the Didemper does not lie in the Skin, 
 jutin the Veins. 
 
 For 
 
440 lbs farmer's jseit cruiae. 
 
 For the Cure of the Farcy, look among the Receipts 
 at the End of this Treatife on Horles. 
 
 The Glanders proceed from feveral repeated Colds, 
 fuch as are catched at Winter Grafs, and by lying long 
 upon the Lungs and Glands, corrupt the Blood, and pro¬ 
 duce that unhappy Confequence of running at the No^ 
 ftrils; Tor the Cure of which, look among the Receipts 
 at the End of this Treatife on Horfes. 
 
 The Mourning of the Chine is downright Poverty of 
 Flelh and Blood, which the Severity of the Diltempers 
 (z. e. Colds) brings on, and may be compared to a lean 
 Alan in a Confumption: But there is no fuch Thing a§ 
 the running of the fpinal Alarrow at the Noilrils, as many 
 affirm, for the Vefl'el that contains the fpinal Marrow is 
 compofed of the fame Coats that inclofe the Brain, and is 
 continued from the Brain without Disjunflion, through 
 the Neck and Chine-bones, till it ends in the Dock; fo 
 that there is not the leak Communication between the 
 fpinal Marrow and the Noilrils. It is much the fame in. 
 human Bodies. 
 
 If you would know when a Horfe is in a Fever, there 
 is a Pulfe a little above the Knee, in the Infide of his Leg, 
 which may be felt in thin-lkinn’d Horfes; but the belt 
 and furell Way is to put your Hand to his Noilrils, and 
 difcover it by the Heat of his Breath. There is a Time 
 in fome Fevers when it is dangerous to bleed and purge; 
 then Clyllers are of excellent Ufe, we mull fay abfolutely 
 neceflary ; but not one in a thoufand will give themfelves 
 the Trouble to relieve the poor lick Creature in that 
 Way, for two. Reafons. I/?,. Few People know when a 
 Horfe is in a Fever, idly. They feldom are provided 
 with fo material an Inllrument as a Clyfter-pipe; there¬ 
 fore for the Sake of the Creature, and thofe that love 
 him, the following Clyller in a Fever is as good as any, 
 and as little Trouble; but firfl: get a Pipe eight or ten 
 Inches long, with a Bore large enough to receive the End 
 of your Finger, and a Rim at one End of the Pipe, that 
 what you tie on may not flip oft : Then boh a Spconfui 
 of Oatmeal in two Quarts of Water, together with, two 
 Ounces of Senna, and half a Pound of brown Sogar, hah 
 a Pint of Sweet Oil,, and a handful of Salt. Get a Blad 
 der that will contain the abovefaid Quantity, and tie it 1 
 Neck to the Pipe. Pour the Clyller with a funnel 
 
 througl 
 
Remedies for Horfes. 449 
 
 through the Pipe into the Bladder, and give it blood- 
 warm, fetting the Horfe’s hinder Parts higheil. Keep 
 him quiet in the Stable till he voids it ; the longer it flays 
 with him the better. 
 
 If in bleeding you mils the Vein, don’t flrike your 
 Flem a fecond Time in the fame Place, becaufeit fome- 
 times makes the Neck iwell, and proves troublefome to 
 cure: But the extravafated Blood infallibly makes the 
 Neck fwell, and the Jugular Vein rot quite away from 
 the Orifice up to the Jaw-bone, and downwards almofl 
 to the Shoulder, which may prove the Lofs of a Horfe; 
 therefore you fhould take Care in the Pinning, that you 
 leave not a Drop of Blood between the Flefh and the 
 Skin. The Turnip Poultice, as mentioned in Page 436, 
 makes the belt Cure; but if the Neck fhould happen to 
 be extremely bad, to help the Poultice, you mull put a 
 fmall Flair Rowel two or three Inches below the hard 
 Swelling, and continue a Repetition of the Poultice Mor¬ 
 nings and Evenings till it is well: .And this is all that is 
 in the great Wonder of a fwell’d Neck, that often colls 
 fo many Horfes a long Fit of Illnefs. 
 
 If you dock a Horfe, never put under his Tail the Knife 
 or Inftrument which is to cut it off, becaufe you mull 
 then flrike the Tail, which will bruife it; then it morti¬ 
 fies, and that is the Reafon fo many Horfes die with 
 Docking. But lay his Tail next the Block, and at one 
 Blow drive the Knife through a Joint, if poflible, and let 
 one ftand ready with a hot Iron to fear the End of the 
 Dock and flop Bleeding. 
 
 There are innumerable Misfortunes which no Man can 
 cure, or human Forefight guard againfl. 
 
 We have here mentioned mofl of the common Acci¬ 
 dents that happen to a Horfe, and have taken Care, that 
 under fome of the Heads we have treated of, you may 
 find a great deal of Help, by the Analogy they have to 
 one another. 
 
 We have put no Drug or Compofition in here but what 
 is very cheap, and may be had almoll in every Country 
 Town or Village, fo we hope we have left no Difficul¬ 
 ty on any Body. And we likewife hope, that what we 
 have here fet down on the Cure of Horfes, will be very 
 acceptable and ufeful to all thofe who may have Occa- 
 fion for them; which done, we fhall add a few more 
 
 approved 
 
450 The Farmer's Beft Guide. 
 
 approved Receipts, Tome of which we have referred to> 
 and fo end this Treatife for the Cure of Horfes, and pro¬ 
 ceed to thofe of Cattle, c. 
 
 RECEIPTS. 
 
 \ ,|. ' M .. ■ ... .1 
 
 To cure the Greafe, Surfeits , Lofs of Appetite , Cough , Short- 
 
 nefs of Breath , to purify the Blood, and to fatten tired 
 
 and vsafled Horfes. 
 
 Give the Horfe two Ounces of Liver of Antimony, 
 which is Crocus Metallorum unwafhed, in Oats and Bran 
 moiftened, every Morning for twenty Days together. 
 
 To cure the Mange. 
 
 Anoint the Back-bone with Mercurial Ointment every 
 other Day three times, and give the Horfe Liver of An¬ 
 timony. 
 
 For a Horfe that is coftive. 
 
 Give him a Clyfter of Broth, with four Ounces of 
 Soap, and a Handful of Salt diffolved in it. 
 
 To cure a Scouring. 
 
 Take Milk-Water and ftrong Cinnamon-Water, of 
 each half a Pint, Venice-Treacle, Diafcordium, of each 
 one Ounce, Red Coral prepared half an Ounce j mix and 
 give it the Horfe. 
 
 To cure a Pefilential Fever. 
 
 Take Milk-Water, and Plague-Water, of each half a 
 Pint, Venice-Treacle and Diafcordium, of each an Ounce, 
 Diaphoretick Antimony half an Ounce, Snake-root pow¬ 
 der’d two Drams ; mix and give it the Horfe. 
 
 Water for inflamed Eyes. 
 
 Take half a Pint of Spring Water, add to that the 
 Quantity of an Horfe-bean of white Copperas ; and waih 
 the Eyes with this Water twice a Day ; it is of great Ufe. 
 
 To cure the Farcin or Farcy. 
 
 Firil bleed the Horfe ; then take red Precipitate in fine 
 Powder, two Drams, and make it into a Ball with one 
 
 Ounce 
 
Remedies for Horfes. 451 
 
 Ounce of Venice-Treacle, and give it the Horfe. After 
 the Ball give him the following Drink. 
 
 Take Rue two Handfuls, Roots of Madder, fharp- 
 pointed Dock, of each four Ounces; Chips of Guaiacum 
 Wood, Saflafras, of each two Ounces ; boil them in two 
 Quarts of ftale Beer to three Pints, then ftrain it. Drefs 
 the Knots with Arfenick. 
 
 Repeat the Ball and Drink every third or fourth Day, 
 for three Dofes. 
 
 Amther. 
 
 Take Mifletoe, ftale Pifs, Honey, and black Soap ; in- 
 fufe them together a Day or two, and then warm them 
 and walh your Horfe all over for fix Days together; and 
 if the Diftemper is not got to too great a Head, it will 
 cure it. 
 
 Another. 
 
 Steep the Regulus of Antimony in Ale, with a little of 
 the Spice called Grains of Paradife , add a little Sagar; 
 of wdiich give a Horfe about half a Pint at a time, two 
 or three times, with about a Day or two’s Intermiftion 
 between each, and it will cure him. 
 
 Amther. 
 
 Let him Blood on both fides the Neck, and give him 
 this Drink : 
 
 Take a Gallon of fair Water, and put in it a good 
 Handful of Rue, and a Spoonful of Hemp-feed, being 
 firft bruifed together in a Mortar, then boil them till half 
 is confumed ; w'hen it is cold, give it him to drink ; which 
 being repeated, it will cure him. 
 
 do cure the Poll-Evil, and JkvelPd Neck from bleeding. 
 
 Take Ointment of Marfhmallows four Ounces, Mer¬ 
 cury fublimate Corrofive in fine Powder half an Ounce ; 
 mix and apply it to the Part. 
 
 Cordial Balls for a Horfe. 
 
 Take Annifeeds, Cummin-feeds, Fenugreek-feeds, Car- 
 thamus-feeds. Grains of Paradife, Colt’s-foot, Turmerick, 
 Juniper-berries in fine Powder, of each two Ounces ; 
 Flour of Sulphur, Elecampane Powder, of each four 
 Ounces j Juice of Liquorifh diflolved on the Fire in half 
 a Pint of white Wine, fix Ounces> chymical Oil of An¬ 
 nifeeds 
 
452 *Ihe Farmer's Beft Guide. 
 
 nifeeds one Ounce, Honey half a Pound, Moloffus as 
 much as fufficient to make it into a Pafte. 
 
 To cure a Gangrene and Mortification. 
 
 Take of St. John’s Wort, common Wormwood, of 
 each two Handfuls; Centaury, Camomile-flowers, of each 
 one Handful; Bay-berries fix Ounces, Wood-afhes one 
 Pound ; boil thefe in fix Quarts of Water to a Gallon, 
 and to the drained Deco&ion add Spirit of Wine one 
 Quart, Camphire one Ounce, diflolved in Spirit of Tur¬ 
 pentine four Ounces; bathe the Part with woollen Cloths 
 clipp’d in this Fomentation, and apply the Cloths hot to 
 the Part. 
 
 To cure the Strangles. 
 
 Take Sack one Pint, Venice Treacle, Diapente, of each 
 an Ounce; Saffron two Drams; mix and give it to the 
 Horfe. This is a very good Cordial for any other Dif- 
 order, where a Cordial is proper. 
 
 .Apply outwardly the following Poultice to the Part. 
 
 Take Milk one Quart, Rye Flour, Oatmeal, of each' 
 two Handfuls; boil them over a gentle Fire till they be 
 thick, then add Turpentine four Ounces, diflolved in the 
 Yolks of two or three Eggs. 
 
 To cure a Blood Spavin. 
 
 Take up the Vein above and below the Swelling, thea 
 Open the Tumour in the Middle. 
 
 To cure a Quitter. 
 
 Drefs the Sore with Powder of Mercury Sublimate. 
 
 '■* f 
 
 For a Rheum, or Defiuxioti of Humours on the Eyes. 
 
 Rowel the Horfe on both Sides of the Neck, and give 
 him Liver of Antimony. 
 
 Mr. Thornton of Bloxham, in Lincolnfhire, his Receipt 
 to cure the Heat in a Horfe's Mouth. 
 
 Bleed him in the Roof of the Mouth, and when he has 
 champ’d five or fix Minutes upon his Blood, wafh his 
 Mouth with White-wine Vinegar and Salt; and after that 
 rub it with Syrup of Blackberries j repeat this Unftion of 
 Syrup two or three Days, two or three times a Day. 
 
 Balls 
 
Kemedies for riorles. 
 
 453 
 
 Balls to cure the Greafe. 
 
 Take Liver of Antimony, Gum Guaiacum, Fenugreek 
 Seeds, and Parfley Seeds, of each four Ounces powdered 
 fine, Moloflus as much as is fufficient to make it into a 
 Pafte ; give the Horfe the Quantity of a Hen’s Egg every 
 other Morning, and exercife him well after it, and give 
 him warm Water the Days he takes them. 
 
 For the Canker. 
 
 Take red Sage one Handful, Honey four Ounces; boil 
 them in one Pint of Vinegar, then ftrain it, and add Al- 
 '.om, white Vitriol powder’d, of each half an Ounce, Bole 
 Armoniack an Ounce, and apply it to the Part cold. 
 
 Air. Nicholfon’j Receipt for Botches or Impofhumations 
 on a HorJ'e. 
 
 Take Barley Meal, and as much Southernwood dry’d 
 ind beat to Powder; mix thefe together with the Yolks 
 pf Eggs tilFit becomes a Salve, then lay it on the Swel¬ 
 ling, which will ripen, break and heal. 
 
 To heal a Wound in a Horfe, from Portman Seymour, Efqi 
 
 There is nothing better to heal a Wound in a Horfe , 
 han Tallow and Turpentine mix’d together. 
 
 For a Lax or Flux in Horfes, communicated ly Sir John 
 Packington. 
 
 Take a Quart of ftrong Beer, and boil in it half a Dram 
 >f the Shells or Coverings of the Pomegranate Fruit, well 
 Iry’d and beat to Powder; to this you may add half an 
 ! Dunce of Dill Seed, and as much Fenugreek Seed ; pafs 
 his through a Sieve, and give the Dofe warm to the 
 
 ; Horfe. 
 
 \ 
 
 . , 
 
 for the Glanders , to carry them off ; fro?n Gene) al Seymour. 
 
 Take a Quart of old ftrong Beer, cut a quarter of a 
 ’ound of Figs into it, with two Ounces of Liquorifh 
 .diced ; boil them together, and add a Dram of Flour of 
 i -ringer, and the fame Quantity of Elecampane and Pepper 
 1 veil powdered; when they are well boiled, put in a 
 quarter of a Pound of Treacle, and as much frefh But¬ 
 ter, 
 
454 Farmer's Kelt Uuide. 
 
 ter, with the Yolks of two Eggs, mixing all well toge¬ 
 ther ; give this warm to the Horfe, and keep him warm. 
 
 Lord Orrery's Receipt for a Stranguaty in a Horfe. 
 
 Take half an Ounce of Annifeeds beaten fine in a Mar¬ 
 ble Mortar, one Handful of Parfley Roots, or in lieu of 
 them half an Ounce of Parfley-feeds powder’d ; boil thefe 
 in a Quart of old ftrong Beer ; and when it is ftrained off, 
 put to it a Dram of fine Oyfterfhell Powder, and give the 
 Mixture to your Horfe warm. 
 
 Sir John Packington’j Receipt for a Dropfy in a Horfe. 
 
 Bleed your Horfe in the Neck Vein, and anoint his 
 fore Legs with Train Oil; then turn him to Grafs, having 
 firfl given him the following Dofe. 
 
 A Gallon of old ftrong Beer, fet over the Fire till the 
 Scum rifes, take that off, and then add an Handful of 
 Wormwood with the Stalks, and boil it to a Quart; then 
 ftrain it, and mix it with three Ounces of Treacle, and 
 put to it an Ounce and half of long Pepper, or Grains of 
 Paradife, finely powder’d; mix thefe till the Compofition 
 is warm, and give it him for a Dofe. 
 
 A Drink to diffolve and bring anxsay the Glanders. 
 
 Take of Sack one Quart, or for want thereof, ftrong 
 Beer, Figs four Ounces well fliced, and two Ounces of 
 fliced Liquorifh; boil them well together, then put in 
 Ginger in Powder, Elecampane and Pepper in Powder, 
 of each one Dram. When it is boiled enough, put in of 
 Treacle five Ounces, and of Butter the fame Quantity, 
 the Yolks of two new-laid Eggs beat well together ; give 
 it the Horfe lukewarm, and order him as needful. 
 
 A Drink to bring aveay the Glanders, when other Drinh 
 have rotted them, and brought them to Suppuration. 
 
 Take of the beft White-wine Vinegar, and the fharpeft : 
 put in three whole Eggs, let them lie twenty-four Hours 
 then beat them well together. Shells and all, and give i:j 
 the Horfe. You may do fo two or .three Mornings, more 
 or lefs, as you find Occafion, and this will clear off th<j 
 Glanders. 
 
 J\ 
 
Kemeates jor liorles. 
 
 455 
 
 An Ointment for a Strain in the Coffin-Joint. 
 
 Take of Hogs-lard, Bole Armoniack, black Soap, and 
 new Oil, of each four Ounces; put them all into a Skillet, 
 let the Bole be in fine Powder ; boil them together a little 
 while, keeping it ftirring all the time; put it in a Galli¬ 
 pot for Ufe: And when you ufe it, rub it in well with 
 pour Hand, and then heat it with a red-hot Bar of Iron; 
 and thus do once a Day till you find Amendment. 
 
 A Charge for the fame. 
 
 Take of black Pitch, Burgundy Pitch, and common 
 Turpentine, of each two Ounces, mix’d together; and 
 vhen all is melted and incorporated, lay it on with a Spa- 
 ula round the Joint, as hot as the Horfe can well bear it; 
 dap on Stocks all over it while it is hot; and when this 
 >eels off lay on another, if there ihould be occafion. 
 
 A Remedy for a Horfe that has broke his Leg. 
 
 Firft of all, fet the Bone together right in its Place ; 
 hen take of the belt Bole Armoniack finely powder’d, 
 he Whites of three new-laid Eggs, mix them well toge- 
 her; then take fine Tow, and fpread it fmooth upon it 
 little broader than the Wound, lay it round, and then 
 ,ake four Splinters and fplint it indifferent tight, and fo 
 it it lie on nine Days (if it do well) before you remove 
 
 L 
 
 • • 
 
 To cure a Horfe that has got the Running of the Reins. 
 
 Take common Turpentine one Pound, put to it fo much 
 lole Armoniack and Liquorifh, both in fine Powder, with 
 s much Wheat Flour as will make it up into a ftiff Pafte. 
 7 hen you have occafion to ufe it, roll it out between 
 our Hands, and break off from it a Piece about the Big- 
 efs of a fmall Walhball, and give the Horfe three of 
 lem Morning and Evening upon the End of a Stick, or 
 i a Horn-full or two of ilrong Beer, till you find the 
 lux of Seed flopp’d, which will be in about a Week or 
 ortnight’s Time at fartheft: But it will be very conve- 
 ent to purge him very well, and cleanfe his Body firft of 
 1 , before you give him either of thefe Medicines, which 
 ill not only expedite and haften, but perfect the Cure fo 
 uch the fooner and better. 
 
 To 
 
7 !be Farmer's Kelt uuide. 
 
 To cure the mad Staggers in a Horfe. 
 
 The Signs of this Difeafe are thefe ; he will foam white 
 Foam at the Mouth, and will feem dull-headed ; and at. 
 that Time you will fee a blue Film over his Eyes, and he 
 will wander much up and down. 
 
 Be fure to bleed him in both his Neck Veins, within 
 one or two Days after you perceive him ill, and in the 
 third Furrow in the Palate of his Mouth, with the Point 
 of your Comet-horn ; you may likewife run an Awl into 
 the Griftles of his Nofe fomething above his Noftrils : 
 The bleeding of the Mouth and Nofe will eafe the Pain 
 in the Head: Then take an handful of Rue, or Herb 
 Grace, three Cloves of Garlick, of Salt and Vinegar each 
 one handful, and Aquavitae two Spoonfuls; bruife all 
 thefe well together, and then put the one half into one Ear, 
 and the other half into the other, with a little Wool over 
 it; then tie or Hitch up with a Needle and Thread the 
 Ear fall with two Liil Garters; prefently after which. 
 Fume him at the Noilrils through a Funnel with Garlick 
 beat in a Mortar, with Maffick and Frankincenfe mixed 
 together ; of thefe make Pellets as big as a Bullet, lay 
 them on a Chafing-dilh of Coals, and the Smoke will go 
 up through the Funnel into the Head, and much comfort 
 and cleanfe the Brain. Fume his Head three times a Day 
 till you find him mend ; then give him the Water of white 
 Poppies, (which you may have at any Apothecary’s) at 
 each Noftril a Spoonful and half; it will caufe him to 
 Beep. Let him Hand in a warm dark Place where he may 
 fee no Light. Let him have Oats and Malhes of ground 
 Malt, and let his Drink be cold Water. 
 
 To cure a Quitter Bone. 
 
 The Quitter-bone grows above the Top of the "Hoo: 
 on the hinder Foot, and fornetimes on the Inltep, juf 
 above the Hoof on the Side of the Foot. 
 
 Firll, Take up the Vein in the Small of the Leg : If i 
 be on the Infide of the Leg above the Hoof, take u] 
 the Vein on the Infide of the Leg. If it be on the Out 
 fide, then take up the Vein on the Outfide. After yo 
 have taken up the Vein, let him bleed well, and put infr 
 the Wound fome Butter and Salt; then with a litte To\ 
 
 or Hurds, or a Linnen Cloth wound about the End c 
 
 v, ' you 
 
Remedies for Horfes. 457 
 
 your Inftrument, fearch the Quitter-bone to the bottom ; 
 and where you perceive the Matter to come out, there 
 put in your Inftrument. When you have fearched the 
 Wound, and made it clean, put into it fome Powder of 
 Mercury Sublimate, then lay a little Tow upon the Top 
 with a Linnen Cloth next, and a Woollen Cloth over 
 all, tied fail that it may not come oif^ which repeat once 
 a Day till the Core of the Quitter-bone is removed; which 
 when you fee, make this Medicine to heal it up. Take 
 of Honey an Ounce, put it into a Pipkin, and when it 
 begins to be hot, put in of fine Verdigreafe in fine Pow¬ 
 der two Drams, and three or four Spoonfuls of White- 
 wine Vinegar; boil them together for half an Hour, then 
 take it off the Fire, and when it is cold, take a little fine 
 Tow and dip into it, and put it into the Wound, and lay 
 a little dry Tow or Hurds over that, and a Linnen Cloth 
 over them ; bind them on with a String, and fo drefs it 
 once a Day, till you fee it begins to heal; then drefs it 
 but once in two Days. 
 
 To take away any Rheum from an Horfe's Eye, and to 
 
 ■ clear- it. 
 
 Take frelh Rutter and Salt, of each a like Quantitv, 
 mix them well together, and take about the bignefs of 
 a fmall Walnut and put it into the Horfe’s Ear* on that 
 side that the Rheum is of; and if the Rheum be in both 
 jEyes, put it into both Ears, and it will dry up the Rheum 
 ;ind clear his Eyes; but obferve to lew up his Ears clofe, 
 )r elfe he will fhake it out. 
 
 To cure a Bite or Stroke in a Horfe's Eye. 
 
 Take of Honey, Ginger in a very fubtile Powder, 
 md the Juice of Celandine, of each alike Quantity ; mix 
 hem well together, and put it into his Eyes with a Fea- 
 her twice a Day. 
 
 for the Eye-lids of a Horfe that are fwelled , and the In - 
 fide turned outwards. 
 
 If you Ihould meet with a Horfe whofe Eye-lids are fo 
 welled that the Infides of them are turned outwards, ve- 
 y red, and as it were full of Blifters, and yet the’Ball 
 f the Eye found and good, keep him very warm with 
 hood of Linnen Cloth upon his Head, and then anoint 
 
 ^ his 
 
4 j 3 Fhe Farmers Beft Guide. 
 
 his Eyes twice a Day with white Sugar-candy, Honey, and 
 white Rofe Water , and in two or three Days Time they 
 will turn into their Places again. Then bleed him well 
 in the Neck, for it is bad Blood and a cold Rheum that 
 is the chief Occafion of this Diftemper being fettled in the 
 Head. Do not clip or meddle with the bliftered Bladders, 
 or any Part of the Eye, left you Ihould put out his Eyes, 
 or endanger his Life, or at lead caufe your Horfe to be 
 blear-ey’d. 
 
 For the Yellows. 
 
 Take of Diapente i Ounce, put it into a Skillet with 3 
 Half-pints of mild Beer; fet it on the Fire and let it juft boil, 
 take it off the Fire and put to it of common Treacle four 
 Ounces, of Butter two Ounces; ftir them well together 
 and give it the Horfe Blood-warm in a Horn, walking 
 him a while after it, and fet him up in a warm Stable. 
 
 Another more comfortable. 
 
 Take of Diapente an Ounce and half, put it into a 
 
 Skillet with a Pint and a half of white Wine; fet it on 
 
 the Fire and let it juft boil; take it off and diffolve in it 
 
 one Ounce of London Treacle, and two Ounces of Butter , 
 
 ftir them well together and give it the Horfe as before, 
 
 keeping him warm as in taking Phyfick. 
 
 « 
 
 To cure the Splint, Spavin, Curb, or any hard Swelling. 
 
 Take Nerve Ointment four Ounces, Mercury fubli* 
 mate corrofive in line Powder half an Ounce, Camphire 
 two Drams diftolved in Oil of Origanum half an Ounce; 
 mix and apply it to the Part every other Day. 
 
 For the Curb, you mult leave out the Mercury fubli- 
 mate, and apply it every Day. 
 
 4 
 
 To cure a dry husky Cough, which will cau fe a Horfe to cajl 
 out the Filth or Corruption at his Nojlrils. 
 
 Take a Head of Garlick, and peel every Clove very 
 clean, then put them into a Linnen Cloth, and boil them 
 in a Quart of Milk till the Garlick becomes tender; take 
 it off, and drain it till you have fqueezed the Garlick 
 hard, and the Juice out, fet it a cooling, and put to i 
 Honey and Mololfus, of each half a Pound, and give i 
 him blood-warm. 
 
 Ball 
 
4 S9 
 
 . Remedies for Horfes. 
 
 Balls for the nvorf of Colds in Horfes , 
 
 Take a quarter of an Ounce of Cloves, one Ounce of 
 the Flowers of Rofemafy powdered, white Tartar, Seeds 
 ©f Fenugreek, Diapente, Syrup of Colts-foot, Honey, of 
 each two Ounces ; Wheat-flour, as much as is fufiicient 
 to make them into a Pafte : Give him one of them in the 
 Morning faking, and ride him after it. 
 
 To cure the bloody Flux , or pijjing of Blood. 
 
 Take three Pints of new Milk, and boil in it over a 
 gentle Fire five Ounces of Ifinglafs, which when it is dif- 
 folved will fo thicken the Milk, that it will look like Cream, 
 then drain it through a Sieve, to take out the Drofs of 
 the Ifinglafs that will remain undiflolved, and give it to 
 your Horfe lukewarm in the Morning fading; and at 
 twice or .thrice ufing it will cure him. 
 
 To caufe a Horfe to Jlale or pifs freely. 
 
 Take the Brgnefs of a large Walnut of Cadile Soap, 
 diflblved in a Quart of warm Beer, with two Ounces of 
 bruifed Parfley Seed j give it him, and ride him mode¬ 
 rately after it, then fet him up warm. 
 
 To cure the Fives in a Horfe. 
 
 Take black Pepper in fine Powder an Ounce, Hog’s- 
 lard a Spoonful, the Juice of an handful of Rue, and two 
 Spoonfuls of Vinegar; mix them well together, and put 
 fome into each of the Horle’s Ears, and fo tie or ditch 
 them up dole; then let him Blood in the Neck and Tem¬ 
 ple Veins. 
 
 A Drench for a Horfe that has the Megrims. 
 
 Take of the Tops of Rofemary about three Ounces, 
 and chop them fmall j then take a Quarter of a Pound 
 of fweet Butter, and work them with it; then break it 
 in Pieces, and roll it into feveral Balls as big as Walnuts. 
 
 Then hold up the Horfe’s Head, put them gently 
 down his Throat, and ride him eafily about half an Hour 
 to make the Medicine work. This is good for aHorfe in Flefh. 
 
 After you have given him a gentle Sweat, the Balls 
 will clear his Stomach and Bowels, and at the fame time 
 help the Head. 
 
 X 2 
 
 This 
 
460 The "Farmer's Beft Guide. 
 
 This mull be given to the Horfe early in the Morning 
 falling. 
 
 y C • 1 - i i 
 
 Of the Colt Evil, or Jhedding of the Seed. 
 
 For the Colt Evil, take the Powder of Annifeeds, and 
 the Leaves of Betony equally proportioned; llamp them 
 with White-wine till they come to a thin Palle, with 
 which Mixture anoint the Sore, and it will cure the Im¬ 
 perfection in the Yard. 
 
 But if the Horfe fhed his Seed, then take Venice Turpen¬ 
 tine and Sugar mixt together, and give him every Morning 
 a Ball untill the Flux is llopt: If you add a little of the in¬ 
 ner Bark of Oak it is very good, or the Powder of an Acorn 
 is Hill better. This Dittemper commonly happens in 
 Augnf, and when it is very hot Weather, in May. 
 
 For the Bladders in a Horfe s Mouth. 
 
 The Cure is to open them with a Lancet, and ther 
 preffing out the Corruption, walh the fore Place thret 
 or four Times a Day with warm Allom Water, in whicl 
 Tome red Sage and a little Honey has been boiled. 
 
 Of the bloody Rifts in the Palate of the Mouth. . _ j 
 
 Firlt walh the fore Place with Vinegar and Salt till i 
 be raw, then take Honey well mixed with the Powder 0 
 Jett, and rub it upon the Sore, and it will foon heal it 
 or elfe boil an Handful of the inner Bark of Elm in ; 
 Pint and half of Spring Water, till it comes to half th 
 Quantity, adding then a little Honey to the Deco&ion 
 and ufe it warm twice or thrice a Day. 
 
 To cure the Chords in a Horfe. 
 
 Take of Diapente half an Ounce, Powder of Annifeec 
 one Ounce, Saffron powdered half a Dram, Honey a j 
 Ounce and half, frefh Butter two Ounces, ftrong Beer 
 Pint and half, the fharpell Vinegar half a Pint; he; 
 thefe and mix them over the Fire till the Butter and H 
 ney are mefl£d, then take the Mixture and give it to tl 
 Horfe Milk-warm falling. 
 
 After which, walk him till he is warm ; then fet hi 
 up, and tie him upon the Bit five or fix Hours ; cloa 
 and litter him up warm, after that give him a little Hr 
 and then a Mafh, but not Water of any fort that Night. 
 
Remedies for Hoffes. 461 
 
 The next Day in the Morning give him another Mafh, 
 and about Nine or Ten o’Clock warm Water and Bran ; 
 and continue this Pra&ice five or fix Days. Then cut 
 him, and in that Operation, obferve that he mull be cut 
 at the very bottom of the Brea/, where you fee the Vein, 
 under which Vein lies the great Sinew. When you fee 
 where the Vein lies, draw the Skin afide which lies over 
 the Vein* and cut that Part of the Skin an Inch or more 
 juft upon the Vein; then with your Cornet-horn Point 
 make a little Way, and you will fee a blue Film lie over 
 the Vein ; chafe that with your Cornet to Pieces, till you 
 come to fee the clear Vein, and then with your Cornet- 
 horn draw the Vein afide with one Hand, and put the 
 Point of your Cornet under the Sinew, and with it raife 
 the Sinew above the Skin, cutting it immediately quite a- 
 funder, and then let it go. 
 
 Then put a little Butter and Salt into the Wound, and 
 heal it up with common Turpentine and Tallow mixed 
 together. 
 
 Walk then the Horje an Hour at a time twice a Day for 
 five or fix Days, and if you find that, with the firfl Drink, 
 the Cold breaks at his Noftrils, then give him the fame 
 Drink again at three or four Days diitance between each 
 Drink, and order him as diredled at iirilr. 
 
 To make Diapente. 
 
 Take the Roots of both Ariftolochia T s, fine Myrrh, 
 Bay-berries, Shavings of Ivory or Harts-horn, and the 
 Roots of Gentian, of each four Ounces ; when they have 
 been gently dried, make them into a fine Powder, which 
 mufl be kept in a Glafs Bottle, and in a dry Place. 
 
 For a Strain. 
 
 ' Take Hog r s Lard, Nerve Oil, Bole Armoniack, and 
 Caftile Soap, of each one Pound; boil them well toge- 
 ‘iher, keeping them ilirring till the Compofition is cold ; 
 
 J Steep it in a Pipkin for your Ufe; and when you have 
 Occafion, anoint the Place aftefted with this Dnguent 
 ■varm, rubbing it in well. 
 
 Of pijjtng Blood, and the Remedy. 
 
 : This Dillemper comes by fome Strain; whenever 
 r ou find it, bleed the Horfe, and give him fome Styptick 
 
 X 3 Liquor, 
 
462 *The Farmer's Beft Guide. 
 
 Liquor, which may be had at any Apothecary’s, about a 
 Spoonful in a Pint of warm ftrong Beer, which will bring 
 him to Order. 
 
 For a Pain in the Kidneys, or the Stone. 
 
 Take a handful of Maidenhair, and fteep it for twelve 
 Hours in a Quart of ftrong Beer, and give it the Horfe 
 to drink every Morning till he is well, adding to every 
 Draught about ten Drops of Spirit of Turpentine. 
 
 Fo cure the Spleen in Horfes. 
 
 Take Agrimony, and boil one Handful of it in the 
 Water which the Horfe is to drink Mornings and Even¬ 
 ings, chopping the Leaves fmall when they are boiled, 
 and then mix them well with frefh Butter, to be made in¬ 
 to Balls, of which give to the Horfe two or three at a 
 Time, in the Manner of Pills, with an Horn of old ftrong 
 Beer after each Ball. 
 
 Ordering of Mares after Foaling. 
 
 As foon as your Mare hath Foaled, you fhould remove j 
 her into the beft Grafs you have, which is frefh and un*| 
 foiled, to make her Milk fpring j and if it be early in the | 
 Year, take care that there be good Shelter for her, and 
 let her Colt run with her moft Part of the Summer fol¬ 
 lowing. 
 
 For a Mare after Foaling, when (he has a Difficulty 3 
 
 Cleaning. 
 
 If your Mare hath been difficult in Foaling, or canno 
 cleanfe after fhe has Foaled, take a Quart of old ftronj 
 Eeer, and boil in it an Handful of Fennel, with a 4tl 
 Part of the beft Oil-olive, and mix them well together 
 Give this to the Mare Milk-warm, by pouring it into he 
 Noftrils, and holding them up and flopping them clof 
 till fhe flrain her whole Body, and it will prefently giv 
 her Eafe. 
 
 Ordering a Colt after Weaning. 
 
 When you intend to wean your Foals, you muft tak 
 from them their Dams over Night, and drive them int 
 fome empty Houfe where they may reft, and the Mare 
 he free from their Noife. 
 
Remedies for Horfes. 463 
 
 On the Morning following, give to every Foal falling, 
 a Sprig or two of Savin rolled up in Butter, and let him 
 fall for two Hours; then give him a little Meat, as Grafs, 
 Hay, or Chaff, with fome clear Water, and repeat this 
 Management three Days fucceffively ; when they will 
 have forgot their Dams: Then geld fuch Colt Foals as 
 you intend to make Geldings of; and after their Swel¬ 
 lings are part, put them with your other Colt Foals into 
 a Paflure by themfelves, and your Filleys into another 
 by themfelves. Thefe Paltures fhould be large fpacious 
 Pieces of Ground, where they may run till they are ready 
 for the Saddle. 
 
 To provoke Lujl in Mares. 
 
 If you have any particular Opportunity of a fine Stallion, 
 when your Mare is not naturally difpofed to receive him, 
 or will not Hand to be covered : In this Cafe, to provoke 
 Lull in her, give her Drink of clarified Honey and new 
 Milk mixed together, and then with a Bufh of Nettles pat 
 her hinder Parts, and immediately after offer her the Horfe, 
 and fhe will receive him. 
 
 For the ChcFck, or Belly-hound. 
 
 Take of Dill or Fennel an Handful, or in the Room 
 of the Herbs, take an Ounce of the Seeds of either of 
 them, with a Quart of Malt frefh ground, and boil them 
 in the Water you give your Horfe to drink: But if he 
 -cannot dung, then you may boil in his Water one hand¬ 
 ful of Fenugreek, and it will loofen his Body and bring 
 him to Order. 
 
 Of Difeafes in Horfes Ears ; and firf cf the Lave Ears, 
 or hanging Ears. 
 
 The hanging of the Ears is called by fome the Lave- 
 eard; and although it is not any Pain to the Horfe, yet 
 it is a Difgrace to fee him in this Appearance, and fo dif- 
 agreeable to every Beholder, that it even hides and ob¬ 
 scures all other Virtues. It is an Infirmity proceeding, 
 from Nature; and although few of our Farriers either 
 have endeavoured or know how to help it, yet fuch has 
 been the Care of others to know the true Caufe of it, that 
 by trying many Conclufions, in the End they have hit 
 upon a certain Cure, and have lately helped many Horfes 
 
 X 4 in 
 
464 rfhe Farmer's Beft Guide. 
 
 in that Condition. The Cure is this ; take your Horfe's 
 Ears, and place them in fuch a Manner as you would de¬ 
 fire they fhould Hand, and then with two little Boards 
 three Fingers broad, and having long Strings fixed to 
 them, behind the Ears fo fall in the Places where they Hand, 
 that by no Means or Motion they may ftir. 
 
 Betwixt the Head and the Root of the Ear, you will dis¬ 
 cover a great deal of wrinkled empty Skin, which with 
 your Finger and Thumb you muft lift up, and then with 
 a fliarp pair of Sciflars clip away the thin Skin clofe to 
 the Head; after which, with a Needle and Silk, you 
 mull flitch the two Edges of the Skin clofe together, and 
 then with a Salve made of Turpentine, Bees-wax, Deers- 
 fuet, and Honey, of each a like Quantity, melted toge¬ 
 ther, heal up the Sore. Which done, take away the 
 Splints which fupported the Ears, and the Ears will keep 
 upright, and in the fame Place as you fet them. 
 
 Of Cramps or Ccmmlfions of the Sinews or Mufcles. 
 
 Cramps or Convulfions of the Sinews, are violent Con¬ 
 tractions or Drawings together of Members, either through¬ 
 out the whole Body, or particularly one Member ; they 
 either proceed from Caufes natural, or Caufes accidental : 
 If from natural Caufes, they either come from too great 
 Fulnefs or Emptinefs. 
 
 When from Fulnefs, they proceed from a Surfeit of 
 Meat or Drink, or the Want of proper Evacuation; 
 when from Emptinefs, they come from too much Blood¬ 
 letting, or too much Purging, or too much Labouring; 
 all which fill the Hollownefs of the Sinews with cold win¬ 
 dy Vapours, which are the only great Caufes of Convul¬ 
 fions. If they come from Caufes accidental, then it is 
 from feme received Wound, where a Sinew is but half 
 cut afunder, or only prick’d, which prefently caufea Con- 
 vulfion over the whole Body. The Signs of the Difeafe 
 are. The Horfe will carry his Neck iliff, and not be 
 able to ftir it j his Back will rife up like the Back of a 
 Camel, or like a bent Bow, his Crupper will Ihrink in¬ 
 ward, his Fore-legs will Hand clofe together, and his Belly 
 will be clung up to his Back-bone; when he lies down 
 he is not able to rife, efpecially from the Weaknefs in his 
 hinder Limbs. 
 
 This 
 
tiemeates jor Hones. 465 
 
 This Difeafe is frequent among Horfes, and the Cure 
 is this: 
 
 Firft fweat him, either by burying him all, except the 
 Head, in a Dunghill, or elfe by applying hot Blankets 
 doubled about each Side of his Heart and Body ; then af¬ 
 ter his Sweat, anoint his Body all over with Oil of Petrc- 
 lium ; for it is much better than either the Oil of Bay or 
 Oil of Cyprefs. 
 
 Then give him to drink the following Liquor, 
 
 Take one Dram of AlTaFoetida, with Anifeeds, Seeds of 
 Fenugreek, and Cummin-feeds, of each half an Ounce ; 
 put thefe into a Quart of ftrong White-wine, and add to 
 the Compofition three or four large Spoonfuls of Oil- 
 olive, keeping him warm after the Drink; and feeding 
 him with good Bean Bread, and warm Malhes made of 
 ground Malt and warm Water, and his Sinews will fcoa 
 come to their former Ability. 
 
 But if the Convulfion came accidentally, as by- the 
 Prick or half Cut of the Sinew, then fearch for the woun¬ 
 ded Sinew, and with a Pair of Sheers cut it afunder, and 
 the Convulfion will ceafe. But if it be a Cramp only, and 
 lo but in one Member, then chafe or rub the grieved 
 Part with a hard Whifp, or a Hay Rope, and the Pain 
 will ceafe. 
 
 Of the Impofihume in the Ear. 
 
 Take one handful of Sorrel, and wrap it in a Burdock 
 Leaf, let this roaft in hot Embers till the Sorrel is foften- 
 ed, apply this as hot as poffible to the impolthumated Part 
 which is within the Ear, lhifting it every Day till it hath 
 ripened and broke it. 
 
 A Drench for an Horfe that is feehle and faint , and fre¬ 
 quently attended vsith a Coldnefs or Shivering. 
 
 Take the Leaves of Cowflips, HylTop, Harts-tongue, 
 and Liverwort, of each an Handful, chopt fmall; add to 
 thefe the Roots of Birthwort, Gentian, and Elecampane 
 dried, to which put fome long Pepper, fo that when they 
 are beaten and powdered, there may be an equal Quanti¬ 
 ty of each ; i. e. as much of each Sort as may fill a com¬ 
 mon Spoon ; mix thefe well together, and put to them, 
 an Ounce or two of common Treacle, or tlfe a Spoon¬ 
 ful of Honey. Boil all thefe together in a Quart ofltrong 
 
 X 5 Beer 
 
466 rfhe Farmer's Beft Guide. 
 
 Beer till reduced to a Pint; then ftrain it, and give it the 
 Horfe milk-warm. 
 
 This Drink, as it will make the Horfe a-dry, will per¬ 
 haps make him lofe his Appetite to eat; but if you per¬ 
 ceive this, give him a warm Malh. 
 
 You may repeat the Drench two or three times, refl- 
 Ing three Days between each time, and mull keep the 
 the Horfe in a warm Stable on the Days he has taken the 
 Drench. 
 
 An Ointment for the Eyes, which far exceeds any Powder 
 or Eye-Water. 
 
 When your Horfe' s Eyes are difordered from Surfeits, 
 &c. the firft thing is to bleed, and in three Days after¬ 
 wards purge; repeat the Bleeding and Purging as the 
 Cafe requires, and according to the Age and Strength of 
 your Horfe's Conflitution ; then take frelh Butter one 
 Ounce, Lapis Calaminaris andTutty prepared, of each two 
 Drams; Roman-Vitriol, in Powder, fix Grains ; mix well 
 and keep for Ufe; warm it, dip a heather in it, and 
 llroak it through between the Eye-lids every Night and 
 Morning, and at Noon wafh his Eyes well with warm 
 Milk and Water with a Sponge. 
 
 A good Purge for a Horfe juft taken from Grafs. 
 
 Take Aloes from Barbadoes one Ounce, Diagridiuirr 
 two Drams, Cream of Tartar one Ounce, Oil of Juni¬ 
 per twenty Drops; mix well, and with Syrup of Buck¬ 
 thorn make it into two Balls to be given your Horfe, 
 and walh each of them down with a Gill of warm Ale. 
 
 To cure the Farcin. 
 
 Take half an Ounce of Roman Vitriol boiled in a Pint 
 of Chamber-lye, two Pennyworth of Turpentine, two 
 Pennyworth of Bole Armoniack, and a Handful of Rue. 
 Give it inwardly, and repeat the Dofe, if requifite. 
 
 To cure the Glanders. 
 
 Take Venice-Turpentine, Balfam of Capivi, or Bar¬ 
 badoes Tar, made into Balls with Liquorifh Powder; 
 thefe are very efficacious, if given the Bignefs cf a Pid- 
 geon’s Egg every Mcrning for feme time. 
 
kjj uxen, c;ows, and Calves. 4 W 
 
 Of Oxen, Cows, and Calves, 
 
 The beft Oxen and Cows are bred in the Counties of 
 York, Derby , Lancafer, Stafford, Lincoln, Gltucejler and 
 Somerfet, both for Largenefs and Neatnefs of Shape, 
 Thofe bred in Yorkjbire, Derbyjhire, Lancajbire, and Staf¬ 
 fer ctjhire, are generally black, with large well-fpread 
 Horns : Thole bred in Lincobijhire are, for the moli Part, 
 py’d, very tall and large, and moil: fit for Labour: Thofe 
 bred in Somerfetjbire and Gloucefierjhire , are generally red, 
 and for Shape much like thofe of Lincolnjhire. Wiltjhire 
 breeds large Cattle, but ill-lhaped Horns and Heads, 
 Now for the breeding of Store Cattle, ’tis not to mix 
 thofe that are red with the black ones, for their Shapes 
 and Colours are fo contrary, that their Mite will be very 
 uncomely to the Eye. 
 
 Now forafmuch as the Males of all Creatures are the 
 principal in the Breed and Generation, therefore great 
 Care ought to be taken in the Choice of the Bull, which 
 for a curious Shape Ihould be as followeth: He Ihould be; 
 of a quick and fliarp Countenance, his Horns the larger 
 the better, his Neck flelhy, with a broad and curled 
 Forehead, his Ears rough within, his Hair like Velvet, his 
 Eyes black and large, his Muzzle large and broad at the 
 upper Lip, but narrow and fmall at the nether, his No- 
 ftrils wide and open, his Dew-lap extending from his ne¬ 
 ther Lip down to his Fore-booths, large, thin and hairy, 
 his Shoulders large, broad and deep, his Break rough and 
 big, his Back ftrait and flat, even to the fetting on of his 
 Tail, which Ihould hand high, of a good Length, and 
 bulh-haired, his Ribs broad and wide, his Belly long and 
 large, his Huckle-bones round, making his Buttocks 
 fquare, his Thighs round and well trufs’d, his Legs ilrair 
 and Ihort-jointed, his Knees round and big, and his 
 Hoofs long and hollow. And having a Bull with thefe 
 good Shapes, or as many of them as you can, you need 
 not doubt of a good Breed, provided your Cows are to¬ 
 lerable good. 
 
 COWS. The Cow fhould be chofen of the fame 
 Country as the Bull, and as near as you can of the fame' 
 Colour, only her Udder fhould be white, with four Teats 
 and no more, and not flelhy, but Large and lank, and 
 
 fuch. 
 
40o The Farmer's belt Guide. 
 
 fuch an one will prove good to the Pail, and her Belly 
 fhould be round and large, her Forehead broad and 
 fmooth, with well fpread Horns. The Cow affords great 
 Profit, as well for the Dairy as Breed, to thofe that have 
 good Store of Ground and Fodder; for there is no great¬ 
 er Profit to be made than by Cows, either in raifing or 
 breeding them up, or buying them in when with Calf, 
 and felling them with their Calves by their Sides, efpeci- 
 ally near London. 
 
 The Dutch Cows are very good for the Pail, giving 
 as much Milk as two ordinary Englijh ones, being a 
 large Sort, much like an Ox, but ill-fhaped Heads and 
 Horns ; they commonly bring two Calves at a Time. 
 
 The Red Cow’s Milk is efteemed the beft, but the black 
 ones bring the beft Calves; the younger the Cow, the 
 better the Breed. That Cow that giveth Milk longeft 
 is the beft for the Dairy and Breed ; for thofe that go 
 long dry are not fo teeming. 
 
 CALVES may be bred thefe two Ways; the one to let 
 them run with their Dams all the Year, which maketh 
 the beft Calves, but is not fo profitable as lofing the 
 Cow’s Milk: The other, to take them from their Dams, 
 after ten or twelve Weeks; but for a Fortnight before 
 you wean them, let them have fome Water put into 
 Milk lukewarm to drink; then they are fit, if in the 
 Spring or Summer Seafon, to put out to Grafs, which 
 muft be fhort and fweet, by no Means rank ; but if in 
 the Winter Seafon, to be fed with fine, fweet and foft 
 Hay, which put in low Racks, that they may learn to 
 feed thereon, and it were not amifs to houfe your Calves 
 the firft Winter in the cold Nights. It is cuftomary with 
 fome to take the Calves from their Dams after the firft 
 Sucking, and fo to bring them up by Hand with flit 
 Milk made only lukewarm ; for to give them that which 
 is hot is very dangerous, but this Way I hold trouble- 
 fome. Thofe Calves that are calved in four or five Days 
 after the Change of the Moon are not good to rear, fo 
 fell them off to the Butcher; and the beft Time to rear 
 Calves is from Michaelmas to Candlemas. Thofe male 
 Calves that you intend for Oxen, the fceft Seafon to geld 
 them is in the old of the Moon, and when they are 15 or 
 20 Days old, for then there is leaft Danger; and the 
 
 Ox 
 
Of Uxen, Cows, and Calves. 469 
 
 Ox is faid to be higher and larger of Body, and longer 
 horned. 
 
 The Ox is a very profitable Beall; for befides the 
 great Benefit made by them when fatted for the But¬ 
 cher, they perform the Office of the Horfe, both for 
 Ploughing and Carting, and therefore are much ufed 
 in divers Parts of this Kingdom ; and thofe that once 
 make ufe of them, feldom quit their Service, for that of 
 the Horfe; for they require not that Care and Charge 
 in keeping ; and when they grow old, are fatted for the 
 Butcher, fo that there is not that Lofs, as by Horfes, nor 
 are they fubjeft to fo many Difeafes; ’tis true, they are 
 flower in their Work, but will perform as much with the 
 Allowance of more Time, and that Fault may beeafily 
 born with. The larger the Oxen are, the better both 
 for Draught and Feeding. In matching your Oxen for 
 the Yoak, theyfhould be as near as poffible of an equal 
 Size, Strength, and Spirit, for the Stronger without great 
 Care of the Driver will wrong the Weaker, and the Dul¬ 
 ler will injure the Free-fpirited; and thofe Oxen are fit- 
 teft for the Yoak which are of the gentleft Nature. By 
 no Means put your Oxen beyond their ordinary Pace, 
 for that caufeth Heat, which breeds Surfeits, which is found 
 very prejudicial unto them, even fometimes with the 
 lofs of their Lives. Their Food is but ordinary; Barley, 
 Oats, or Peafe Straw, will fuffice them, and fometimes for 
 Change, fomeHay mixed among the Fodder. 
 
 For the Oxen bred for the Butcher, fee that they are 
 .always lufly and healthful, which you may know by a 
 good Tail and a good Pizzle, for if the Hair of one or 
 both be loll, he is a waller, and will be long in feeding. 
 If they lick themfelves all over, ’tis a good Sign they are 
 fit for the Butcher, and will feed, Ihewing Soundnefs, and 
 that they take Joy in themfelves; yet whilll they fo lick 
 themfelves they feed not, therefore if you lay their own 
 Dung upon their Hides, it will caufe them to leave lick¬ 
 ing, and fall to feeding. 
 
 For the Knowledge of a fat Beall, handle his hindmoll 
 Rib ; and if it be foft and loofe like Down, it fhows he 
 is outwardly well fed; the like doth foft huckle Bones, 
 and a big Neck round and knotty; if his Cod be big 
 and full, it Ihows he is well tallowed, and fo doth the 
 Crop behind the Shoulders; If it be a Cow, handle her 
 
 Navel, 
 
470 'the Farmer's Beit Uuidc. 
 
 Navel, and if that be big, round and foft, *tis a Sign foe 
 is well tallowed. Many other Obfervations there axe to 
 know fat Cattle, but thefe lhall fuffice. 
 
 DzreSHons to keep Beajls and other Cattle. 
 
 For keeping of Cattle to the molt Advantage, there 
 Ihould be feveral Clofes of Paflure Ground to put them 
 in, which Ihould be will enclofed and fenced about with 
 Ditches or Hedges, the better to fever and keep apart 
 the greateft and ffcrongeft Cattle from the weak and fmall 
 ones, efpecially in the Winter, when they are foddered.; 
 for if all Sorts and Sizes go together, the great and ftrong 
 ones will out-mafter the others, driving them from Place 
 to Place, and trampling and fpoiling more Fodder than 
 they eat; and by being foddered abroad, if fevered as 
 aforefaid, far iefs will ferve them than if kept at Houfe, 
 and the Cattle will thrive the better ; beiidea, it is an Im¬ 
 provement to the Ground. < 
 
 •j > \i ') ' • .V ( < 0-i i , • :*• W \ X » '■i - *■ 
 
 Hrw to difpofe of Cattle at Pafture. 
 
 Neither Cattle, Horfe, or Sheep, put into a Field alone, 
 will eat down the Paflure even, except it be over-flock’d,. 
 and that is not good; therefore it is convenient to put 
 Horfes and Bealls together, for there is feme Grafs that 
 an Horfe will eat that a Beall will not: But Horfes and 
 Sheep will not agree well together, both being fweet 
 Feeders, and clofe Biters. Milch Cows and Draught Oxen 
 feed clofer and barer than thofe that are fat. 
 
 If a Milch Cow have too much Meat, and grow fat, 
 fhe will abate her Milk, and go to Bulland if a Cow be 
 fat at her calving, it endangers the hurting her; and where 
 there is too much Grafs, the Cattle feed the worfe ; for 
 a Bite to the Earth is fufficient; for if it be long, they 
 will bite off the Top and no more ; for that is fweet, and 
 the other lieth on the Ground and rots ; fo that no Beall, 
 will eat it, but Horfes in the Winter. 
 
 Rules for buying Cattle. 
 
 If you would buy Oxen for the Plough, let them be 
 young and free from Difeafes, nor broken of Hair, Tail, 
 or Pizzle. If Cows for the Pail, let them be alfo young, 
 well fhaped, thin Ikin’d, with good Duggs and Udders. 
 In buying lean Oxen for grafing, chute thofe that are 
 
 young. 
 
Remedies for Oxen, Cows, &c. 471 
 
 young, or at leafl thofe that are well mouthed, and not 
 wanting any Teeth ; alfo fuch that have broad Ribs, a 
 thick Hide, and loofe fldn’d. AMo in buying Cattle, 
 either fat or lean, endeavour to know where they were 
 bred ; for if they come off from better Ground than that 
 you defign them for, they will not thrive, but rather 
 grow worfe ; and likewife fee if they are free from Mur¬ 
 rain, or any Difeafe. 
 
 Now for the Prefervation of Cattle in good Health, it 
 is good to let them Blood (except the Calves) every Spring 
 and Fall, the Moon being in any of the lower Signs; and 
 alfo to give them a Drench made of the Pickle of Glives r 
 mixed with a Head of Garlick bruiied therein. And for 
 your Calves, let them not go too early to Grafs. 
 
 But Difeafes being common amongft Cattle, I lhall’ 
 here take notice of them, and give Directions and Reme¬ 
 dies for their Cure. 
 
 A general Drink either for Ox, Cow, or Calf that is ill. 
 
 Take three or four Garlick Heads, a Quart of new 
 Milk, three Spoonfuls of Tar, and two Spoonfuls of Sweet 
 Oil} infufe them for fome time, and give it at one Dofe. 
 
 A Cure for the Murrain, or Plague among Cattle. 
 
 Take of the Herb of Angelica one Handful, of Rue 
 the fame Quantity; chop them together; then take of 
 Tar half a Pint, of Soap four Ounces, and Salt half an 
 Handful; and make it into an Eleftuary, and give it to 
 every Beaft the Quantity of a fmall Egg, rubbing their 
 Nofes with Tar. 
 
 Of the Lofs of Appetite in Cows and Oxen. 
 
 You may perceive this, when Cattle of this fort do not 
 chew the Cud, which is occafioned through the want of 
 Digeflion; they then forbear their Meat, and do not lick 
 themfelves as ufual; their Eyes are dull, and they have 
 frequent Belchings. To cure this, or reftore them to 
 their Appetite, ufe the following Medicine, viz. 
 
 Take of Rue and Pellitory of Spain, of each one Hand¬ 
 ful ; of Featherfew, Horehound, red Sage, and Bay Salt, 
 of each a like Quantity; put thefe Ingredients into five 
 Pints of Ale Wort, and boil them for a fhort Space ; and 
 then braining off the Liquor, give about a Pint at a time 
 
 Milk- 
 
472 ^lfoe varmer s beirotiiae.- 
 
 Milk-warm to each Beaft every Morning, not fuffering 
 them to drink till the Afternoon. 
 
 The neglecting of this Diftemper will occafion the 
 Beaft to be violently pained, which one may perceive by 
 its fuddenly ftarting from one Place to another; which 
 when you perceive, there is no better Remedy than to tie 
 his Tail dole by the Body, as tight as poffible, giving him 
 then a Pint of ftrong White Wine, with half a Pint of 
 Olive Oil, driving him afterwards a Mile or two as fall as 
 you can get him along ; and after fome little refting, drive 
 him yet a Mile farther, which will occalion the Medicine 
 to operate. 
 
 A Remedy for a Cow that is Back-Jirained, or has the 
 
 Running. 
 
 Take Comfrey, Archangel, Knot-grafs, Plantain and 
 Shepherds Purfe, a handful of each ; boil thefe, tied up 
 in Bunches, in about five Pints of Ale-wort, or for want 
 of that, in middling Beer, free from Yeaft, till the Liquor 
 is ftrong of the Herbs; then add an Ounce of Annifeeds, 
 and about a quarter of a Pound of Bole Armoniack finely 
 powdered; when thefe have boiled again, put in about 
 half a Pound of Treacle, and when it is ftrained, or palfed 
 through a Sieve, give half the Liquor to a Cow in the 
 Morning, and the other half the Morning following, not 
 fuffering her to drink till the Afternoon. 
 
 This Diftemper is not unlike the Running of the Reins 
 in other Creatures. 
 
 Of the Dijletnper called the Tail. 
 
 The Difeafe called the Tail, is by fome Farmers called 
 the Wolf. This is difcovered by a Softnefs between 
 fome of the Joints of the Tail, appearing as if the Joints 
 had been feparated from one another, or fome of the 
 Ligaments broken. 
 
 You ought particularly, where you are apprehenfive of 
 this Cafe, with your Finger and Thumb to feel between 
 every Joint of the Tail; and where you find any Divi- 
 fion'or Opennefs between the Bones, or any remarkable 
 Softnefs between the Joints, to flit that Part with a fharp 
 Knife lengthways, on the under Side of the Tail, about two 
 Inches, laying in the Wound the following Competition. 
 
 Sea, 
 
Remedies for Oxen, Cows, &c. 473 
 
 Sea, or common Salt, Wood Soot, and Garlick, well 
 beaten and mixed together, of each a like Quantity, 
 binding them up with a Bit of Linnen Cloth. 
 
 Of the Flux, or Lask , or- Scower, in Cattle. 
 
 When a Beak is troubled with this Dillemper, you may 
 be fure he will lofe his Flelh more in a Day, than he can 
 recover in a Week or ten Days. The Remedy is, in the 
 ftril Place, to keep them from drinking much. 
 
 And, Secondly, to give them little Meat the firk Day ; 
 or, as fome would have, keep them faking for twelve 
 Hours at leak. There arefeveral Drinks which you may 
 give them on this Occakon, that have been experienced 
 to be extremely ferviceable to them, fuch as the follow¬ 
 ing, viz. 1 
 
 The Stones of Grapes, or Raifins, beaten to Powder, 
 to the Quantity of a Quarter of an Ounce, and boiled in 
 a Quart of krong Ale or Beer, may be given warm in a 
 Morning. 
 
 For want of this, you may ufe as much of the inner 
 Bark of Oak boiled with krong Ale or Beer Wort, or 
 krong Malt Drink free from Yeak krained after boiling, 
 and giving them about a Quart in a Morning, being firlt 
 fweetened with an Ounce of coarfe Sugar well dried before 
 the Fire. Some chufe to boil in this Mixture a Hand¬ 
 ful of Wormwood, and an Ounce of Bole Armoniack. 
 
 We have another Receipt relating to the fame Cafe, 
 which is likewife very fuccefsful, /viz. 
 
 Take Rue, Red Sage, and Roman Wormwood, if you 
 can get it, or otherwil'e our common Wormwood may 
 ferve ; lhred of each one Handful, and boil them half an 
 Hour in Ale-wort, or good Drink free from Yeak ; then 
 put in 4 Ounces of Bole Armoniack, about an Ounce of 
 the Grains powdered, with a Piece of Butter without Salt j 
 let thefe boil a little, and give half the Quantity to a Cow 
 or Bullock in the Morning, keeping them from Water two 
 or three Hours afterwards; and then miffing a Day, give 
 them the other half. 
 
 Of the Cough in Ctrws or Bullocks. 
 
 Some Farmers, when they perceive this among their 
 Cattle, rightly judge, that if not foon removed, it may 
 
 prove 
 
474 Fhe Farmer’s Beft Guide. 
 
 prove of dangerous Confequence; and therefore in the 
 beginning give them the following Medicine, viz. 
 
 A Pint of Barley Meal, the Yolk of an Egg, and two 
 or three Ounces of Raifms, boiled in a Quart of Ale 
 Wort, and well mix’d together, for them to take in the 
 Morning fading ; always fuppofing that the groffer Pacts 
 mull be taken out of the Draughts before you give it to 
 the Cow or Ox ; as the Raifins in this Cafe, for Example. 
 
 Another Method which is famous among the Country 
 People, is, to take a large Handful of Hyflop, and boil 
 it in Water; afterwards draining the Water from the 
 HylTop, and mixing it either with Wheat Flour or Barley 
 Flour, and to give it the Bead to drink. Or elfe. 
 
 You may boil Hydop in Ale Wort, about the fame 
 Quantity, and give it a Cow or an Ox that has a Cough 
 with good Succefs. 
 
 Sometimes thefe Cattle, when they have a Cough, will 
 be led into a Confumption of the Lungs; to prevent 
 which, fetter them in the Dew-lap, and give them two 
 Ounces of the Juice of Leeks boiled in a Quart of Ale. 
 
 In defperate Cafes, boil the Seeds of Fenugreek, of 
 Annife, and Bay Berries, of each half an Ounce, and 
 Madder two Ounces, in two Quarts of good Ale, free 
 from the Yead, till the Liquor lofes a fourth Part. 
 
 It mud be noted, that the Madder and Seeds mud be 
 well beaten and mixed together, before you put them into 
 the Ale; and after the Liquor is pafled through a Sieve, 
 while it is yet warm, fweeten it with Treacle, and give 
 it in the Morning. 
 
 Ofthe Fever in a Cow or Bullock. 
 
 You may know when a Cow or Bullock has a Fever, 
 by the watering of their Eyes, their Heads will be heavy, 
 their Pulfation quick, and their Body much hotter than 
 ufual: Moreover, you may obierve a vifcous Liquid to 
 fall from their Mouths. 
 
 The Morning following let them Blood in the Tail, 
 and an Hour after, give him the following Medicine, viz. 
 
 Take one Handful of the young Stalks of Coleworts, 
 if they are to be had; or for want of thefe, as much 
 of Cabbage Leaves, or Savoy Leaves, or the Leaves of 
 curled Worts; boil thefe in a Quart or three Pints of 
 Water, with a little Salt» and after draining it off, add 
 
 / a lit- 
 
Remedies for Oxen, Cows, &c. 475 
 
 a little frefh Butter, birring it till it is intirely diffolved: 
 An Ounce of Treacle may likewife be mixed with this 
 Medicine, and given milk-warm for four or five Mornings 
 fucceffively, while they are faking. 
 
 Some Farmers and others boil the Colewort Stalks in 
 fmall Beer, which is judged to be even better than the 
 Water and Salt. 
 
 Others boil Barley or Malt in Water, and then boil 
 the Colewort Stalks, and add Butter and Salt to the Me¬ 
 dicine. 
 
 Of the Stoppage of Urine in a Cmv or Bullock, and the 
 Method of Cure. 
 
 This Diflemper is fuppofed to be the Gravel in the Kid¬ 
 neys, when it firft appears. 
 
 We have frequently, in examining the Kidneys of Oxen 
 and Cows, met with rough Stones in thofe Parts, even to 
 the Number of an Hundred in one of them, about the 
 Bignefs of a Wheat Corn. 
 
 But this Gravel, or Stone, let us call it which we will, is 
 fometimes found in the Bladders or urinary Paffages of thefe 
 Creatures j and then it is belt to kiil them at once : For if 
 you obferve them two or three Days without watering, you 
 may know that it is not in the Kidneys alone. 
 
 If the Diltemper fhould happen to be in the Kidneys, as 
 you may perceive by the Cattles Difficulty of watering, 
 and groaning at that Time, give them the following Me¬ 
 dicine, viz. 
 
 Boil of Parfley, Smallage, or green Sellery, Saffafras, 
 Alexanders, and Rue, of each one Handful, in about two 
 Quarts of old Beer; krain this off, or pals it through a 
 Sieve, while it is llrong of the Herbs ; then put in of Li- 
 quorilh fliced, Annifeed, Cummin-feed, Coriander-feed, 
 and Turmerick, of each an Ounce j and boiling them 
 again in the Liquor till it is llrong of the lak Ingredients, 
 add frefh Butter and Treacle to it, to the Quantity of a 
 Quarter of a Pound each. 
 
 This will l'erve for two Mornings. 
 
 N. B. In this Cafe, fome of the mok Curious will pat 
 in about a quarter of an Ounce of fine Oykerfhell Powder, 
 or two or three Drams of Powder of Crabs Eyes. 
 
 When the Dikemper is fo far advanced, that the very 
 Yard of the Bullock is fuppofed to be flopp’d by Gravel, 
 
 it 
 
476 T^he Farmer's Beft Guide. 
 
 it is advifed by Tome of the Farmers to cut them ; but it 
 has been fometimes eafed by putting a fmall Wire up 
 the Penis like a Catheter. 
 
 The Kibe in a Bullock, and its Cure. 
 
 One Receipt for a Kibe, which has proved of very good 
 Ufe, is firft to cut it with a (harp Knife, and then to ap¬ 
 ply the following Medicine with fine Tow to the Wound, 
 •viz. 
 
 Take an Ounce of Verdigreafe finely beaten and 
 lifted; work this into a Salve with two Ounces of fine 
 Soap, and drefs the Kibe with it. 
 
 Of the Yellows in a Cow or Bullock , which Jbme call 
 
 the Pantefs. 
 
 This Diftemper is called by fome the Gall in Cattle, 
 and may be known by the Running of the Eyes, and 
 a large Quantity of yellow Wax in their Ears; as alfo 
 by a Yellownefs under the upper Lip. 
 
 This Diftemper commonly proceeds from the Cattle’s 
 eating fome unwholfome Food, or from poor Diet. The 
 Remedy for it is as follows, viz. 
 
 Take of Wood Soot finely powdered an Ounce, 
 Plantain and Rue of each an Handful, Garlick eight 
 large Cloves flamped, Hempfeed an Ounce, or the 
 Tops of Hemp an Handful; boil thefe in three Pints 
 of frefh human Urine, or as much old Beer; and when 
 it has palled through a Sieve, give about a Quart of the 
 Liquor to a large Bullock; then rub his Tongue and the 
 Roof of his Mouth with Salt, and chafe his Back with 
 human Urine. 
 
 When a Beaft is difordered in his Lungs. 'The Remedy. 
 
 You may perceive this Diftemper in a Beaft by the 
 great Weaknefs in his Legs, fo that he will hardly be 
 able to Hand, although he may feem fit and in good Or¬ 
 der for the Butcher at the fame Time. The following 
 Medicine in this Cafe may be ufed, viz. 
 
 Bruife eight Cloves of Garlick, and take one Hand¬ 
 ful of Wormwood, with as much Liverwort; boil thefe 
 gently in a Quart of Ale, free from the Yeaft, and paf- 
 fing the Liquor through a Sieve, add an Ounce of Mad¬ 
 der finely powdered, half a Dram of whole Pepper, and 
 
 about 
 
Remedies for Oxen, Cows, 6?c. 477 
 
 about a Dozen Cloves; which as Toon as they have boiled 
 enough to give the Liquor a Pungency fufficient, clear 
 them off, and fweeten it with two Ounces of Treacle, 
 giving it to the Cow or Ox Milk-warm. 
 
 Of the Hide-Bound; or the Difemper called the Gargut, 
 in Kine ; from Mr. Shuttleworth, of Ejfex. 
 
 This Dillemper Ihews itfelf commonly between the 
 Claws, in Cows or Oxen, by bliftering there. 
 
 To cure which, you may firlt draw a Hair Line be¬ 
 tween the Claws, or Hoofs, in the bliftered Part, till it 
 bleeds. 
 
 You mull then take a Handful of the Leaves of the 
 Plant called Moth Mullein; boil this in a Quart of Milk 
 and give it the Cow in a Morning falling ; or elfe boil 
 it in Ale, or Ale Wort rather, becaufe there ought to be 
 no Yeaft. 
 
 Of the Gargyfe. 
 
 This Dillemper called the Gargyfe , is a Swelling on 
 one Side of the Eye, in the Manner of a Boil, Botch 
 or Buboe. This is as dangerous a Dillemper as any that 
 can attend Cattle. Cut with a lharp Penknife, or Lan¬ 
 cet, this Swelling round about, as deep as the Skin, to 
 prevent its falling into the Muzzle of the Beall, which 
 will certainly happen, if not timely prevented by this 
 Method, and prove mortal. 
 
 When you have opened the Skin, as above dire£led, 
 walh the Wound with the following Preparation, <viz. 
 
 Frelh human Urine and Salt mult be gently fimmer- 
 ed over a Fire together, and when it is near cold, walh 
 the Swelling, and the Part that has been cut with it. 
 Mornings and Evenings till the Swelling abates; at the 
 fame Time giving the Beaji every other Morning fome 
 Flower of Sulphur in warm Ale, or Ale Wort. 
 
 When you drefs this Botch or Boil, have particular 
 Regard to fcrape off, or clean the Boil and the wounded 
 Part from the little Blifiers or Pultules, even till you come 
 to the Quick, and the Sore has quite ceafed running. 
 
 When the Swelling is quite gone, anoint the Wound 
 and fore Part with Nerve Oil and Honey boiled toge¬ 
 ther, while the Preparation is Milk-warm, and it will 
 foon heal. 
 
 A General 
 
478 Fhe Farmer's Beft Guide. 
 
 A General Remedy for Cattle that Lovvr, or kfe the Cud. 
 
 Take an Handful of the inner Rhind of Elder, an 
 Handful of Rue, and as much Lungwort, if it can ealily 
 be had, otherways it may be let alone ; chop them fmall 
 and put them into three Quarts of Ale free from Yeaft, 
 or in as much Ale-wort; boil thefe till they are foft, then 
 itir them; then add half an Ounce of Long Pepper, 
 half an Ounce of Grains, half an Ounce of Liquorice, 
 half an Ounce of Annifeeds, a Quarter of an Ounce of 
 Cummin Seed, an Ounce of Turmerick, and as much 
 Fenugreek Seeds, all well beaten, with a Quarter of a 
 Pound of Madder; and while all thefe are boiling, take 
 a large Bowl-dilh, and put into it an Handful of Bay 
 Salt, twelve Cloves of Garlick, four new-laid Eggs, 
 Shells and all; grind all thefe together with a wooden 
 Peftle, till they are well mixed with fome of the Liquor j 
 then add the whole Body of the Decottion as hot as may 
 be, letting the whole ftand together till it is no warmer 
 than Milk from the Cow, brewing it well together ; give 
 the Beall half the Quantity to drink, while it is yet warm, 
 two Mornings fucceflively, keeping the Ox or Cow warm 
 that takes it, for four or five Hours after, before you give 
 them any Water. 
 
 For a Cow or Bullock that is Clue-hound. 
 
 Take CaJHle Soap, or what fome call CaltleSoap, half 
 a Pound; to this add Treacle and Butter of each a like 
 Quantity: Put thefe into three Pints of foft Water 
 wherein Chalk has been infufed, tho’ fome would re¬ 
 commend Stand-Lee ; of either of thefe Liquors take 
 three Quarts ; and when the whole is diflolved and mix¬ 
 ed, give half the Medicine to your Cow or Bullock in 
 a Morning before they have drank, keeping them in an 
 Houfe till Noon. Repeat this Medicine two Mornings. 
 
 If yet the Beall lhould be too much bound in his 
 Body, or the Medicine lhould not happen to operate, 
 give him Balls made of Butter and Riff-Sand. 
 
 For Oxen that are galled or hruifed in the Neck hy 
 the Yoke. 
 
 Take Train Oil, and grind it well with white Lead 
 till it becomes a Salve; with this anoint the grievdd 
 
 Part, 
 
Remedies fir Oxen, Cows, &c. 479 
 
 Part, and it will prefently heal the Sore, and difcharge 
 the Swelling. 
 
 Of the Scab in Ca ws or Oxen. 
 
 This Diftemper chiefly comes from Poornefs of Diet, 
 and is very infe&ious among Cattle, fpreading itfelf pre- 
 fently through a whole Herd. It is fomedmes occafloned 
 by the Want of Water in Summer Time. 
 
 The beft Way of curing this, is to make a ftrong 
 Decodlion of Tobacco Stalks in human Urine, and to 
 Wafh the infedled Parts frequently with it; at the fame 
 time giving the Beall the following Drink. 
 
 Take Rue and Angelica, of each a Handful; Ihred 
 thefe Herbs fmall, and boil them in three Quarts of Ale 
 without Yeall, or new Wort ; and add an Ounce or two 
 of the Flower of Sulphur, with Butter and Treacle of each 
 three Ounces, giving it to the Bullock at two Mornings. 
 
 When this Diftemper happens to any Bullock, it will 
 foon reduce him to a Leannefs and Poverty of Flcfh j 
 wherefore bleed him, and you may give him the follow¬ 
 ing Medicine, <vi%. 
 
 Of old Human Urine a Quart, in which mix an 
 handful of Hen's Dung, or half an handful of Pidgeon’s 
 Dung, and give it to the Beaft to drink. 
 
 Of the Hnjk in a Bullock, &c. 
 
 Take Hyjfop, the fmaller Centaury, Celandine, Marlh- 
 mallows, of each one handful ; boil thefe in Ale free 
 from the Yeaft, or in three Quarts of Ale Wort: Then 
 add about three Ounces of Cow-fpice, with Treacle and 
 Butter, of each fix Ounces. This will make two Doles: 
 :o be given every other Morning. 
 
 A Drink for a Bullock that has the Bloody Scower, or the 
 
 Bloody Flux. 
 
 Take of Elder Buds, or Elder Flowers , an Handful j 
 f the Elder Flowers are dry, take two Ounces of them } 
 Hyjfops, Mallows, and Celandine, an Handful of each. 
 
 If the Cow or Bullock be large, boil thefe in five 
 Pints of old ftrong Beerj but if it be but for a fmall 
 Breed, boil thefe in three Pints; to which add Annifeeds 
 (nd Liquorifh, of each about two Ounces, more or lefs, 
 f the Bullock be larger or fmaller, with Treacle and 
 
 Butter, 
 
480 *The Farmer's Beft Guide. 
 
 Butter, of each fix Ounces; put to them Madder Powder 
 about two Ounces. 
 
 When you give your Bead this Drink, keep him 
 warm, and give him warm Maffies, in each of which 
 about a Quarter of an Ounce of Oak Bark has been 
 . :-J y-tn* ...'-A-.' ' -' 
 
 this Diftemper is upon him, do not fuffer him 
 by any Means to drink cold Water, but prevent his 
 Third by Malhes only.. 
 
 Of Impojihutnes. 1 
 
 When any Botch or Bile appears upon a Bullock, take 
 White Lilly Roots, and boil them in a Quart or three 
 Pints of Milk till they are foft; then beat them with 
 Milk till they become a Pulp, and lay them on hot to the 
 grieved Place, which will occafion it to become fufier 
 by Degrees, till it will be fit to open; which fome do 
 with an hot Iron, and others with a fine Penknife, 
 walhing well the Part afterwards with Brandy or Water. 
 
 To heal a Wound of this Kind, it is a common Prac-i 
 tice to ufe Tar, Turpentine, and Oil, mixed together. 
 
 .1 j ' 1 ) 
 
 For a Sinew Strain. , f 
 
 When a Bead is drained in his Sinews, or it appears 
 that his Sinews are weak, take Marlh-Mallows and 
 Chickweed, of each an Handful; boil them in a Quart 
 of Vinegar, adding three or four Ounces of Tallow ; or 
 for Want of Vinegar, ufe the Dregs of dale Beer. 
 
 With this Mixture, while it is very hot, bathe the 
 grieved Part. 
 
 For an Inf animation in the Lungs of a Bullock. 
 
 A Cow or Bullock troubled with this Didemper, will 
 difeover it by holding his Head higher than common, and 
 drawing its Wind with Difficulty; it will likewife be 
 chiefly in a danding Podure, without caring to lie down, 
 and will groan very much. 
 
 The Cure is to bleed it in the Neck, and then give 
 him the following Dofe, viz. 
 
 Take Lungwort, Celandine, and Hyflop, of each an 
 Handful, of the fmaller Centaury dried half an Handful, 
 Elder Flowers dried an Ounce, or for Want of them four 
 Ounces of Elder Tops; boil thefe well together in a Quart 
 
 " of 
 
 grated. 
 
 While 
 
Remedies fir Oxen, Cows, &c. 481 
 
 of Ale Wort, or in lieu of that, in a Quart of Ale free 
 from Yeaft ; then prefs the Herbs, and ftrain the Liquor 
 from them, putting at the fame Time to it an Ounce and 
 half of Cow-fpice, or for Want of that, Annifeeds and 
 fenugreek-feeds, of each an Ounce, with about an Ounce 
 and half of Liquorice fliced; boil thefe together for a lit¬ 
 tle while, and add of Butter and Treacle fix Ounces each, 
 which will make a Medicine to be given two fuccefiive 
 Mornings. 
 
 The Settering of a Bullock (in this Diftemper) in the 
 Dew-lap with Hellebore, has proved effectual. 
 
 An XJnguent for Conus or Bullocks that have any Sore or 
 Wound about them. 
 
 Take Hog’s Lard finely rendered fix Ounces, Honey 
 an Ounce and half, Bees-wax and Rofin, of each an 
 Ounce ; llir thefe over a gentle Fire together till they melt. 
 
 An Ointment for a Bullock or Co vs that has a Swelling 
 attending any Wound. 
 
 Take of Hog’s-lard, Linfeed-oil, and red Lead, of each 
 three Ounces. 
 
 Melt the Oil and Hog’s-lard together, then add the 
 red Lead, and ftir it well off the Fire till the Compofition 
 is cold. 
 
 This Salve being warmed, and diffolved with an hot 
 Iron, may be rubbed upon the fwollen Part once a Day, 
 and it will certainly take the Swelling down. 
 
 A Water for an old Wound or Sore in a Bullock or Cow. 
 
 1 ake of white Copperas three Ounces, Roch Allom an 
 Ounce and half, Bole Armoniack fix or feven Ounces ; 
 et thefe be finely pulverized and mixed together, putting- 
 hem then in a glazed earthen Veffel over the Fire, and 
 Hi them for about 15 or 18 Minutes, till they feem to be 
 veil incorporated. 
 
 Fake Oit then the Alixture and let it cool, after which 
 >eat the Compofition in a Marble Mortar till it be redu- 
 ed to a fine Powder. 
 
 I y ° u mL >ft then boil three Quarts of Spring Water, 
 vhich Ihould rather be that arifing from a Spring of Chalk 
 han any other, and clofely cover it while it is boiling 
 
 V 4fier 
 
4B2 c 7 he Farmer s Beft Guide. 
 
 After the Water has boiled for five Minutes, pour it 
 hot into a clean Veffel, and mix with it about three Oun¬ 
 ces of the Powder, Aiming it well as foon as the Powder 
 is put in. 
 
 In two or three Days this Water will be well fettled, 
 and then flir it, and preferve the clear Liquor in a Bot¬ 
 tle well flopped. 
 
 When you have Occafion to ufe this Water, make it 
 as hot as it can be endured upon the affefted Place, dip¬ 
 ping a Linncn Rag into it, and applying that to the 
 Wound ; which may be repeated at leaf! twice, if not 
 three 'Limes the firit Day, and afterwards bind on upon 
 the Sore a Piece of Linnen Cloth well foaked in the laid 
 W ater. 
 
 If the Wound happens to be deep, even though there 
 may be a Fiitula, force in lome of this Water warm with 
 a Syringe, and it will even cure that Dillemper. 
 
 An Ointment for a Green Wound in a Bullock or Cow. 
 
 The Ointment of Tobacco is of excellent Ufe on this 
 Occafion, and it is even good if any of the Sinews are hurt: 
 Therefore a Farmer who keeps a great Number of Cat¬ 
 tle, fhould not be without it, no more than Oil of Tur¬ 
 pentine. 
 
 Bees-wax, Rofin, Frefh Butter, or Hog s-Iard, with 
 Turpentine alfo, make an excellent Plaiiler for frefh 
 Wounds in Cattle ; and it is remarkable, that upon the 
 Application of this Ointment no Flies or Infe&s can come 
 near the Wound. 
 
 Of the Heine, or other Difeafes in the Eyes of Cattle, 
 
 which occafion Weeping or Inflammation ; or for the 
 
 Pin a/- Web. 
 
 When you perceive the Eyes of Cattle to be fore and 
 flowing with Water, take of white Copperas the Quantity 
 of half a Dram, in the Lump, and infufe it with Spring 
 Water about half a Wine Pint; wafh the Eyes of the 
 Boult with the Water twice or thrice a Day. 
 
 But if the Eyes are much inflamed, wafh them with 
 Eyebright Water, mixed with an equal Quantity of the 
 Juice of Houfleek. 
 
 On the fame Occafion, where there is Danger of i 
 
Remedies for Oxen, Cows, &c. 483 
 
 Pin or Web, or when a Bead has received any Cut or 
 Stroke crofs the Eyes, ufe the following Powder, w 2 . 
 
 Take a new-laid Egg, and having taken out half the 
 White, fill it up with Salt, and a little fine Flour of 
 Ginger; wrap this in a wet Cloth, and roaft it hard in 
 forae hot Cinders or Embers, then beat it to Powder 
 Shell and all, and when it is finely pulverized, keep it 
 clofely flopped in a Bottle for Ufe. 
 
 When you ufe this Powder, blow a little of it through 
 a Quill into the Eye of the Beajl , efpecially on that Part 
 which feems the moil inflamed. 
 
 For the Bite of a mad Dog , Viper , or Slow Worm. 
 
 Take a Pint of Oil-olive, and infifle in that four or 
 five Handfuls of Plantain Leaves Ihred fmall, for eight 
 or nine Days, then boil thefe together till the Leaves grow 
 crifp, and drain it into a glazed earthen Veflel, and a- 
 Jtoint the Part with it frequently till the Wound or Sore 
 is healed. This is an Oil generally ufed by Viper-catchers. 
 
 Some make the following Plaifler, of Bole Armoniack , 
 Sanguis Draconis, Barley-jncal, with the Leaves of Plan¬ 
 tain fined fmall, or beaten together in a Mortar, and 
 then beat up with Whites of Eggs. This ferves as a 
 Plaifler to be laid on frefii and frefh every Morning and 
 Evening. 
 
 Of the falling down of the Palate. 
 
 When a Beaf labours hard and wants Water, he is 
 commonly attack’d with the falling down of the Palate ; 
 he will yet endeavour to eat, but to little Purpofe. 
 
 To remedy this, the Bead mull be caft, and you may ' 
 then thruft up the Palate with your Hand ; and as foon as 
 that is done, bleed him in the fame Place, and anoint the 
 Wounded Part with Honey and Salt well mixed together, 
 turning him then to Grafs, for dry Meat is by no Means 
 proper for him. 
 
 A Remedy for Bruifes in Cattle. 
 
 Take Brooklime two Handfuls, chop it fmall, and boil 
 it in Tallow or in Hog’s.lard for fifteen Minutes, and ap¬ 
 ply it warm to the afte&ed Place. 
 
 A Mixture for a Lamenefs in a Cow or Bullock , or when 
 they are Shoulder-pitched , or Cup-fpfung. 
 
 Take Oil of Turpentine two Ounces, Oil of Peter and 
 
 Y 2 Oil 
 
484 The Farmer's Beft Guide. 
 
 Oil of Spike, of each the like Quantity, mix thefe with 
 fix Ounces of Linfeed Oil, and anoint the grieved Place 
 once every Day till it is well. Or, 
 
 Take Nerve-oil and Linfeed-oil, of each a like Quan¬ 
 tity ; mix them well together, and anoint the injured 
 Part once a Day, keeping the Mixture warm whilft you 
 ufe it. 
 
 A Drink for Cotvs and Bullocks that are Shrewbitten, or 
 . bitten by mad Dogs or Vipers. 
 
 Take of Rue, the fmaller Centaury, Box, and St. John's 
 Wort, of each one Handful; boil thefe in fix Quarts of 
 Ale Wort till the Liquor is ftrong of the Herbs, then 
 ilrain it off, and add a Quart of Water to it ; then add 
 five Ounces cf the Flower of Sulphur, and of Cow-fpice 
 three large Spoonfuls, with one Spoonful of Oyllerfhell- 
 powder. 
 
 This will ferve for fix Dofes. 
 
 A Salve or Charge for any Wound by a Stub or Thom. 
 
 where fame Parts of them is fuppofed to lodge in the 
 
 Wound. 
 
 On thefe Occafions take black Snails from Commons, 
 or, asfomecall them, black Slugs, with as much black 
 Soap; beat thefe together till they are well mixed, and 
 make a Salve, which apply to the Wound. 
 
 For a Beaft that has a Bone broken or mifplaced. 
 
 When the Bone is fet right, or put into its true Place, 
 ufe the following Preparation, viz. 
 
 Burgundy Pitch and Tallow, of each a like Quantity ; 
 put to them as much Linfeed-oil, as when they are well 
 mixed, will make a Salve or Charge to be plaiilered over 
 the afflidled Part. 
 
 When this is laid on, fplent it, and cover it with a 
 Woollen Cloth, and keep it on twenty Days, in which 
 Time the Bone will be well knit. 
 
 A Purge for a Cow or Bullock. 
 
 Take Butter, Tar, and Honey, with a little Caftile 
 Soap ; mix thefe well together, and give the Mixture in 
 Balls as big as Pidgeons Eggs ; two Balls in a Morning. 
 
Remedies for Oxen, Cows, &c. 485 
 
 Of the breeding of Milk in Cows, and the Way to pro¬ 
 mote it. 
 
 Draw a Whey with ftrong Beer and Milk, in which 
 boil Annifeed and Coriander-feed, finely beaten to Pow¬ 
 der, with an Ounce of Sugar-candy well pulverized; give 
 a Quart of this Medicine to a Cow every Morning, which 
 will not only make her Milk fpring freely, but will great¬ 
 ly increafe it. 
 
 Of the Rot in Oxen or Cows. 
 
 When this Diflemper attacks any Bead, it will fall 
 from its Meat, quickly grow lean, and have a continual 
 Scowering. 
 
 To remedy this Diflemper, take Bay-berries finely pul¬ 
 verized, Myrrh, Ivy Leaves, Featherfew, and the Leaves 
 of Elder; put thefe into frefh human Urine, with a Lump 
 of yellow Clay, and a little Bay Salt; mix them well to¬ 
 gether, and give a Pint each Morning warm to the Beall. 
 
 A Remedy for fwollen Cods in a Bull. 
 
 Take two Quarts of llrong old Beer, in which put an 
 Handful of the Shoots of young Elder, with two Handfuls 
 of che Bark taken from the woody Part of the common 
 Black-berry Bufh; boil thefe gently till half of the Liquor 
 is confumed, then flrain it off, and keep it for Ufe. 
 
 When you ufe this, bathe the Parts Mornings and Even¬ 
 ings with the Liquor made pretty hot, and bind up the 
 grieved Part afterwards in a double Linnen Cloth that has- 
 been dipped in the Liquor. 
 
 For a Cow that pi/fes Blood. 
 
 Take Oak, fhave off the outer Bark, and boil it in 
 Spring Water till it is red, as alfo Comphrey, Shepherds 
 Purfe, Plantain, Sage, green Hemp or Nettles, of each an 
 Handful, and boil them with the Bark, flrain it, and put 
 a good Handful of Salt in the Water, as alfo fome Al- 
 lom, Bole Armoniack, Chalk, or the Powder of Sea-coal. 
 If your Beall is weak, give lefs than a Quart; if flrong, 
 more; once often ferves, but twice will furely cure the 
 Beafl. Give it her luke-warm. 
 
 Another. 
 
 Toafl a Piece of Bread, and cover it well with Tar, 
 land give it. It is occafioned, as ’tis faid, by their broufmg 
 
 Y 3 on 
 
486 The Farmer's Befl Guide. 
 
 on Oak Leaves, &c. Put a Frog down a Cow’s Throat, 
 and drive her next Way into the Water, and Ihe will di- 
 reftly pifs clear. 
 
 For a Blain in a Co-tv. 
 
 When firft taken, they Stare and Foam with their 
 Tongues out of their Mouths; then immediately prick 
 her in the Nofe, or bleed her in the Neck, which will 
 keep her alive 24 Hours ; then take a Handful of Salt in 
 about a Pint of Water, and give it her, putting immedi¬ 
 ately a whole Egg down her Throat: Sometimes they 
 have it behind under their Tail, when a Blifter will ap¬ 
 pear; this is cured by running your Hand down her Fun¬ 
 dament dofe fingered, and brought wide out, which 
 breaks the Blain within. If this is not prefently difcover- 
 ed, it kills them. 
 
 For the black or red Water in Cows, a Difemper next to 
 the pijfing of Blood. 
 
 Take a Piece of Iron, heat it red hot in the Fire, and 
 put it into two Quarts of Milk ; then let the Milk cool 
 and give it the Beall blood-warm, and it will bind up the 
 bloody I flue after two or three times giving. 
 
 For a Cow that f rains in Calving, when their Calf- 
 haulm, Udder, or Bag, will come down and fwell 
 as much as a blown Bladder. 
 
 Take new Milk, and drew therein Linfeed bruifed to 
 Powder, or Chalk, or Pepper, but Linfeed is the bell; put 
 it up with your Hand, and let her hinder Parts ftand 
 higheft for two or three Days. 
 
 For a Cow, who by lying on the Earth, and too foon 
 drinking cold Water after calving, her Calf-haulm 
 fie Us, and lies over the Neck of the Bladder, fopping 
 the Urine that floe cannot fale, or fand on her Feet. 
 Take two Sacks, or a Winding-cloth, put it under her 
 Eody, fallen a Rope to it, and it over a Beam in the 
 Barn, and draw her up that Ihe cannot touch the Ground 
 with her Feet; then let a Woman anoint her Hand, and 
 work the Calves Haulm from the Bladder, that the Water 
 may have a Paflage. Give her warm Bedding, warm 
 Drinks, and warm Cloaths. 
 
Remedies for Oxen, Cows, &c, 487 
 
 For a Cow that cannot Glean. 
 
 Take a large Handful of Pennyroyal, and boil it in 
 three Pints of Ale, then drain it, and put one Pound of 
 Treacle into it, and let it juft boil, take it off, and put 
 a Halfpenny-worth of Flower of Brimftone into it, fo 
 give it in a Horn to the Cow. Inftead of Pennyroyal you 
 may ufe Southernwood. 
 
 7 0 cure Swellings , or fnarled Bags in a Cow. 
 
 Take Rue, and Adders-tongue, ftamp them together, 
 and fqueeze out the Juice; mix this with a Pound of 
 Frefh Butter from the Churn without Salt, and make it 
 into an Ointment. This is an excellent Remedy. 
 
 For a fucking Calf that fcowereth. 
 
 You muft take a Pint of Verjuice, and Clay that is 
 burnt till it be red, or very well burnt Tobacco-pipes; 
 pound them to Powder, and fearfe them very finely, put 
 to it a little Powder of Charcoal, then blend them toge¬ 
 ther, and give it the Calf, and he will mend in a Night’s 
 Time for certain. 
 
 To feed Calves while they fuck. 
 
 Give them a Trough of Barley Meal*and it will whiten 
 and fatten them. Some give them Oats in Troughs all the 
 Time of their Sucking; and the Night before they have 
 them to Market, cut off a Piece of the Tail, and tie it 
 up with a Shoemaker’s End; and when at Market, will 
 give them a Cram or two of Flour mixed with Claret, 
 which keeps them from fcowering. 
 
 Of Sheep and Lambs. 
 
 SHEEP deferve the next Place, if not the Priority, 
 on account of the great Benefit accruing from them, efpe- 
 cially if Fortune favours to keep them found, in a three¬ 
 fold Manner; Firft for Food, next by their Wool for 
 Cloathing; and Thirdly by dunging and manuring the 
 Ground,- being Folded thereon, to the great Enrichment 
 thereof Y 4 There- 
 
488 The Farmer's Beffc Guide. ' 
 
 Therefore if you would hock yourfelf with good Sheep, 
 you muft have Regard to the Nature of the Soil where 
 you dwell; for according to the Earth and Air, Sheep do 
 alter their Nature and Properties; the barren becoming 
 good in rich Soils ; fo that if you would have Sheep of a 
 Staple of Wool, buy thofe of Herefordjhire about Lemp- 
 fier Parts ; alfo of that Part of Worcejierfbire bordering 
 ■upon Shropjhire ; yet thofe Sheep are very little of Bone, 
 are black Paced, and bear fmall Fleeces. The Sheep a- 
 bout Cotfal-hill are better boned. Shape and Burthen ; 
 but their Staple is coarfer and deep. The Sheep in that 
 Part of Worceflerjhire joining to Warwickshire, and many 
 Parts of Warwickshire, alfo all LeiceSierShire, Bucking¬ 
 hamshire, and that Part of Nottinghamshire which is ex¬ 
 empt from Sherwood Forefl, are large boned, of a good 
 Shape, and deepefc Staple, efpecially if they be Paiture 
 Sheep, but their. Wool is coarfer than that of Cor/ 2 ?/. Lin¬ 
 colnshire, efpecially in the Salt Marfhes, produces alfo large 
 Sheep, but not the bell Wool. All thefe large fized 
 Sheep, efpecially Weathers, find good Vent among!! the 
 London Butchers, to the no fmall Profit of the Grafier. 
 The Sheep in Yorkjhire, and fo Northwards, are of rea- 
 fcnable big Bone, but of a Staple rough and hairy,* and 
 the Weljh Sheep are generally ekeemed the work of all, 
 for they are both little and of a worfe Staple, but their 
 Flelh is excellent for its fweet Take. The Sheep of Dor- 
 Setfrire are ekeemed for bringing two Lambs at a Time, 
 and are good fized Sheep. 
 
 Therefore the Natures and Properties of the Sheep of 
 the feveral Counties being known, when you intend to 
 kock your Grounds, be fure to bring your Sheep from 
 a worfe Soil to a better, and not from a better to a worfe ; 
 for the Ground or Lear on which the Sheep lieth, and 
 gives him his Colour, is much to be regarded ; the Red 
 Lear is ekeemed the bek, the Duskilh that inclines to a 
 little Reddilh is tolerable good ; but the white or dirty 
 Lear is altogether bad. In the Choice therefore of your 
 Sheep, chufe the biggek boned with the bek Wool, pro¬ 
 vided your Ground be fit for them, as before taken No¬ 
 tice of. 
 
 In the Choice of your Sheep for Breed, be fure to have 
 good Rams, for they either mar or make a Flock, and 
 for Shape, Ihould be long and large of Body, with a 
 
 broad 
 
Of Sheep and Lambs. 489 
 
 broad and well rifing Forehead, a chearful large Eye, 
 broad back’d, round Buttocks, a thick Tail, lhort jointed 
 Legs, and his Body well covered over with thick Wool; 
 above all, ’tis the Opinion of fome, to chufehim without 
 Horns, for the Dodder Sheep prove the bell Breeders, and 
 their Iflbe doth never endanger the Ewes in Yeaning, as 
 the Horned Sheep do. 
 
 The bell Time for your Ewes to lamb in (if they be 
 Palture Seeep) is about the latter End of Jpril, and fo 
 to the Beginning of June; but if they be Field Sheep, 
 then from the Beginning of January to the End of 
 March , to the End their Lambs may be flrong and able, 
 before May-Day, to follow their Dams over the Fallow 
 Grounds ; for thofe that lamb very early, require great 
 Care in looking after, with no fmall Charge to bring them 
 up atFIoufe with good Fodder. 
 
 About Michaelmas is a good Time to geld thofe that 
 you defign for Weathers, frit making choice of the good- 
 Iiek for Rams. 
 
 The bell Time to Iheer Sheep is from June to Au- 
 gujl, and always walh them three Days before Sheering. 
 Ewes are generally good Breeders from three Years old 
 until their Mouths break. 
 
 For the Prefervation of your Sheep, feed them for the 
 Generality upon high or hilly Grounds, which are dry and 
 fertile, with lhort but fweet Grafs. But if you are con- 
 ilrained to feed on low and moill Grounds, which are in- 
 fedlious, then bring not your Sheep from the Fold until 
 the Sun is rifen, and that the Beams begin to exhale the 
 Dew from the Earth ; and then fufler them not to feed at 
 firll:, but chafe them gently up and down with your Dog 
 until they are weary; and this Chaiing not only beats 
 away thofe Webs, and Mildews, that hang upon the Grafs, 
 which occafions the Rottennefs of Sheep, but alfo ftirreth 
 up that natural Heat in a Sheep, which drinketh up and' 
 walleth that Moifture which otherwife would turn to Rot¬ 
 tennefs; befides, a Sheep thus chafed and wearied will 
 fall to his Food with more Deliberation. 
 
 If your Shepherd once in about a Month, or when he hath 
 Occalion to handle his Sheep, do rub their Mouths with 
 Bay-falt, ’tis a great Prefervation againttSictne/s. Butinas 
 much as Difeales are common amongil them, I lhall take 
 Notice of the principal, with Directions for their Cure. 
 
 Y s The- 
 
49^ 72* Partner's Bell: Guide. 
 
 The Signs to know a found Sheep, as alfo an unfound one. 
 
 If a Sheep be found and in Health, his Eyes will be 
 bright and chearful, the White pure without Spot, and the 
 Strings red, his Gums alfo will be red, his Teeth white, 
 his Skin on his Brisket red, his Skin in general will be 
 ioofe, and his Wool fall fet on. But if unfound, his 
 Eyes will be heavy, pale, and fpottecf, his Bread and 
 Gums white, his Teeth foul and yellow, and his Wool 
 eafy to pull off; and when he is dead, his Belly will be 
 full of Water, his Fat yellow, his Liver putrified, and 
 his Flelh moiil and wateriih. 
 
 To prepare Tar to apply outwardly to Sheep, for the Scab, 
 
 or the Ray. 
 
 Tar may be either mixed with the Greafe of Poultrey, 
 or Goofe-greafe, or Hog’s-lard, or Butter that has been 
 made up without Salt: To every Pound of Tar you 
 may ufe half the Quantity of either of the former, which 
 mud be well mixed together. Some chufe to melt their 
 Butter to Oil before they mix it with the Tar; and it 
 mixes the better, and is more healing. 
 
 To make Broom Salve, an excellent Remedy for the Scab, 
 
 or any other Difemper that appears on the Skin cf 
 
 Sheep. 
 
 This Salve is of great Ufe to fuch as have large Flocks 
 of Sheep ,* it anfwers the End of prepared Tar, and 
 much cheaper, where Broom is to be had. 
 
 To make this: Take twenty Gallons ©f Spring Water 
 from a Gravelly Soil, rather than any other, or in the 
 Room of that, as much clear River or Rain Water; put 
 to this, of Green Broom Tops, Stalks, Leaves, and Flow¬ 
 ers, ihred fmall, about ten Gallons, and let it iimmer or 
 boil gently till it becomes of the Confidence of a Jelly, 
 or till it be pretty thick; then add of dale human Urine 
 two Quarts, and as much Beef or Pork Brine, made 
 drong of the Salt; and to thefe add about two Pounds of 
 Mutton-fuet well melted and cleaned; dir thefe well together 
 for about a Minute or two till the Suet is mixed, and 
 then drain all off into fuch a Veffel as you think conve¬ 
 nient, to be kept for Ufe. 
 
 How 
 
Remedies fir Sheep and Lambs. 49 r 
 
 Thm> tQ ufe the Brtom Sahe for the Ray or Scab in Sheep. 
 
 This Salve is very fpeedy and certain in curing the Di- 
 ftempers called the Ray and the Scab in Sheep. 
 
 If you ufe either this, or the other prepared Tar to a 
 Sheep when it is in full Staple, that is, before it is fhorn, 
 divide the Wool, that you may fee the inflamed Part, 
 and anoint it well, and the Parts about it, at leall; half an 
 Inch round; then clofe the Wool again, and the Di- 
 ftemper will ceafe, and the Wool not be discoloured. 
 
 When a Sheep is troubled with the Scab, you may pre- 
 fently difcover it by its rubbing the diitempered Part againft 
 Trees or Polls, and with his Horns ; and as loon as you- 
 perceive this, you Ihould apply either of the prepared. 
 Medicines. 
 
 The Broom Salve isalfo of great Ufe in dellroying the 
 Ticks or Sheep’s Lice, and the Wool will not be the 
 worfe for Sale. 
 
 If you ufe this Salve to Sheep newly Ihorn, let it be 
 warmed, and walb the infefted Part with, a Sponge, or 
 woollen Rag dipped into it. 
 
 But as the Scab in Sheep proceeds chiefly from poor 
 Diet, fo when you apply this outward Remedy, give them 
 frelh and good Partite; for good Food will help the Cure, 
 as well as prevent the Evil. Sheep delight in Ihifting their 
 Pallure often, and if they have Plenty, they will take on¬ 
 ly that whieli is wholefome for them ; otherwife they will 
 be forced to eat fuch Herbs as may prove injurious to 
 them. 
 
 c Io cure the Skit or Loofenefs in Sheep. 
 
 Take Salt, Allom, or Chalk, and give it in fmalF 
 Drink or Water, and it will knit and help them pre* 
 fently. 
 
 To prevent and cure the Rot in Sheep. 
 
 Take a Peck or better of Malt, and mafh it as though 
 you would brew it into Beer or Ale, and make eleven or 
 twelve Gallons of Liquor, then boil in this Liquor a good 
 Quantity of Herbs called Shepherd’s Purfe, Sage, Com- 
 frey, Plantain, Pennyroyal, Wormwood, and Blood- 
 wort, of each a good Quantity, and boil them in the 
 Hid Liquor very well, then ftrain them forth, and put a 
 little Yeaft therein; after that put a Peck of Salt, and tua> 
 and put it up inra VelfeL Then give it your Sheep in 
 
 wet 
 
492 The Farmer's Bed Guide. 
 
 wet Weather-after April comes in, feven or eight fpoon- 
 fuls apiece once every Week; if it be dry Weather, you 
 need not fo often j and thus continue till May or after, 
 as you fee Caufe, according to the Drynefs or Wetnefs 
 of the Weather. Give them now and then a little Tar 
 mixed with Herb de Grace chopped, and it will cleanfe 
 the Bowels of much Corruption, and be healthful to the 
 Blood. 
 
 To defray Ticks or Tickets in Sheep, which annoy and fpoil 
 
 their Skins, and keep them low in Flcjh . 
 
 Take the Roots of the common Wood-maple, or Acer - 
 minus , cut it into Chips, or grind it, and make a Decodtion 
 of it in common Water, the Quantity of about an Ounce 
 to a Pint of Water, which mull be drawn clear from the 
 Root as foon as it is cold: This Water being applied to 
 the Skin of the Sheep where the Ticks happen to prevail 
 moll, is a certain Dellroyer of them. We need not tell 
 a bred Shepherd that the Wool mull be firll gently open¬ 
 ed with the Fingers before the Liquor is applied. Some 
 ufe a Linnen Cloth that has been well foaked in it, others 
 apply this with a Sponge to the Sheep immediately after 
 they are Ihorn, to prevent the Ticks for the future, and 
 even dellroy the Eggs of the Ticks which may remain 
 upon the Body of the Sheep. 
 
 Of the Worm in the Foot, and the Cure. 
 
 The Worm in the Foot Ihews itfelf by a Swelling be¬ 
 tween the two Claws, which makes the Sheep go lame; 
 therefore when you find a Sheep lame of any Foot, you 
 are to examine between the Hoofs, and if he is troubled 
 with this Dillemper, you will find a Hole big enough to 
 admit a Pin’s Plead, in which you may obferve five or fix 
 black Hairs about an Inch long •, then with a lharp point¬ 
 ed Knife open the Skin a quarter of an Inch on each fide 
 of the Hole, and by preffing it gently with your Thumb 
 above the Slit, take hold of the black Hairs with the o- 
 ther Hand, and there will come out a Worm like a fo- 
 lid Piece of Flelh, about two or three Inches long. The 
 Wound mull afterwards be anointed with Tar to heal it, 
 or you may ufe the Broom Salve inltead of Tar. 
 
 Of 
 
Remedies for Sheep and Lambs. 493 
 
 Of the Cough in Sheep '. 
 
 When Sheep are troubled with the Cough and Short- 
 nefs of Breath, bleed them in the Ear, and take fome Oil 
 of Almonds and White-wine, which mix well together, and 
 pour into their Noftrils about a fpoonful at a Time. You 
 may add, that when Sheep are thus afflided with a Cough 
 and Shortnefs of Breath, they are fubject to be lcabbed a- 
 bout their Lips ; the Remedy for which is, to beat Hyfi- 
 fop and Bay-falt, of each a like Quantity together, and 
 rub their Lips, their Palates and their Mouths with it: 
 But if there Ihould be any ulcerous Places, anoint them 
 with Vinegar and Tar well mixed together. 
 
 A Remedy when Sheep happen to fjoallow any venomous 
 Worm, Horfe-Leach, or poifonous Herb. 
 
 When Sheep have happened to eat any thing that occa- 
 iions their Body to fwell, bleed them in the Lips, and 
 under the Tail, giving them a large fpoonful of Oil-olive, 
 or fharp White-wine Vinegar, or two good fpoonfuls of 
 human Urine from a found perl'on. 
 
 Againft the Murrain. 
 
 Take Wormwood-flowers dried, or of Rue, mix them 
 with common Salt, and give it to fuch Sheep as are in- 
 feded, or are in Danger of being infeded. About a 
 Dram is enough for each Sheep in a Morning, in a fpoon¬ 
 ful or two of human Urine. 
 
 Fhe Red Witer in Sheep , and of the common Cure for that 
 
 Difemper. 
 
 The Red Water is Recounted one of the moft dange¬ 
 rous Diflempers attending the Flock, bringing whatever 
 Sheep it attacks to Death in a fhort Time, unlefs it be 
 difeovered at the fin! coming; whereas in the Rot, a 
 Sheep that happens to be taken with, it, may live for a 
 Month or more. The Remedy for the Red-water is to 
 bleed the Sheep in the Foot, and under the Tail ; then 
 apply to the fore Places the Leaves of Rue and Worm¬ 
 wood, or the tender Shoots of either of them, bruifed and 
 mixed with Bay-falt, and give them by way of Diet, fine 
 Hay in the Mornings and Evenings, or other dry Meat, 
 fprinkled a little with Salt. 
 
 For 
 
494 Farmer^ Befl Guide. 
 
 For the Wild-fire in Sheep. 
 
 This is as dangerous a Diftemper as any that can at¬ 
 tend the Flock, and was for a long Time held incurable;" 
 but feme of the moil intelligent Shepherds have made a 
 Salve which has done great Service. Their Medicine is 
 made of Chervil bruifed and beat up with ftale Beer, with 
 which the fore or afflidted Place mull be anointed. Or 
 to take another Method, which is as certain, prepare 
 a Wafh made of common Water one quarter of a Pint, 
 the Quantity of a Horfe-bean of white Copperas; wafh 
 the fore Part with this Water twice or thrice in an Hour’s 
 time, and it is a certain Cure. 
 
 Of fore Eyes in Sheep , and the Remedy. 
 
 Although Sheep have a Dulnefs in their Eyes whew 
 rotten, yet fometimes they are fubjett to have a Flux of 
 Humours which weakens their Sight, and without timely 
 Help will bring them to be ftark blind. Some of our 
 Shepherds ufe on this Occafion the Juice of Celandine; 
 which they drop into the Eye ; others ufe with as good 
 Judgment the Juice of the Leaves of Ground Ivy, which 
 fliould be forcibly fpirted out of the Mouth into the Sheep’s 
 Eye ; or a Decoftion made of either of the foregoing. 
 Plants in common Water, will do as well ? and you may 
 have always the fame Remedies ready at Hand, without 
 the Trouble of feeking the Plants when you have Occa¬ 
 fion for them. It is neceffary however to obferve, that 
 when you make thefe Decottions, about five or fix Grains 
 of Allom may be boiled in every Pint of Water; or if 
 you ufe white Copperas in this Cafe of the Eyes, infufe 
 about feven Grains of the Copperas m half a Pint of fair 
 Water, and it is a fovereign Remedy. 
 
 Of the Tag or Bell in Sheep. 
 
 Sheep are faid to be tagged or belt, when they have a 
 Flux, or continued running of Ordure, which lighting 
 upon the Tail, the Heat of the Dung, by its fealding, 
 breeds the Scab. The common Cure for this Diftemper, 
 is firft to cutoff or fhear the Tags of Wool that are ray¬ 
 ed, fo as to lay the Sore bare; then wafh the raw Part 
 with human Urine, or ftrong Beef or Pork Brine: then 
 ftrew the Place with fine Mould or dried Earth, and after 
 
 that,. 
 
Remedies for Sheep and Lambs. 49 5 
 
 that, lay on Tar mixed well with Goofe-greafe or Hogs- 
 lard ; repeat a ftrewing of fine Mould, and it is a certain 
 Cure, as far as outward Application can aft. This is the 
 common Receipt; but to give them as a Diet, Oats, fine 
 Hay, with a little fprinkling of Bay-falt finely beat, and 
 a fmall Quantity of the Powder of Juniper-berries, will 
 certainly remove the Caufe. 
 
 Of the Meajles or Vox in Sheep. 
 
 This Diflemper Ihews itfelf at firftin the Skin, in final! 
 Pimples, either of a red or purplifh Colour, and is very 
 infeftious ; fo that whenever a Sheep is attacked with it, 
 it ought inflantly to be removed from the Flock, and put 
 into a frelh fpringing Palture. The outward Application 
 ufed by the Shepherds, is to boil the Leaves of Rofemary 
 in llrong Vinegar, about three Ounces of Leaves to a 
 Pint of Vinegar, and to walh the Puftules or fore Parts 
 with that Decoftion. 
 
 Of the Blood in Sheep, and its Remedy. 
 
 This Diflemper we take to be a fort of Meafles or Pox, 
 attended with fuch a Degree of Fever as will not fuller 
 any Breaking out in the Skin ; for it is generally obfer- 
 ved, that the Skin of fuch a Sheep is redder than any o- 
 ther Sheep in any other Diflemper. In which Cafe you 
 are to bleed him as you perceive him flagger, by cutting 
 off the upper Part of his Ears, which is the mofl ready 
 Way ; and by bleeding him under the Eye immediately 
 after, which forwards the Cure begun in the cutting the 
 Ears, for thereby the Head is immediately affifled, and 
 they will foon recover. But as from the Beginning of the 
 Dillemper to the Death of the Sheep, it is not more than 
 five or fix Minutes, fo a Shepherd ought to be very watch¬ 
 ful and ready to bleed him, as foon as the foregoing 
 Symptoms appear. Some would fuppofe this Diflemper 
 to proceed from Sheep’s eating Pennygrafs, while others 
 fuppofe it to be an over Fulnefs of Blood from rank Diet. 
 
 Of the Wood-evil, and its Cure. 
 
 The Wood-evil is feldom or never found among Sheep 
 that have their Palture in low Grounds, but for the moil 
 Part amongfl thofe that feed upon poor Uplands, and 
 Grounds over-run with Fern. The Remedy is to bleed 
 them in the Vein under the Eye. This 
 
496 j the Farmers Beft Guide. 
 
 This Diilemper commonly happens about April ox May , 
 feizing the Sheep in the Neck,-making them hold their 
 Heads awry, and occafioning them to halt in their going, 
 and will be their Death in a Day or two, if the afore- 
 faid Remedy of bleeding be not timely ufed, and frefh 
 Paiture in low Lands provided for them. 
 
 If a Lamb is feized with a Fever, or any other Sicknefs, 
 take him away from his Dam, for fear of her catching it; 
 which done, draw fome Milk from the Ewe, and put to 
 it fo much Rain Water, and make the Lamb fwallow it 
 down. This is a certain Cure for a fick Lamb if you 
 keep him warm. 
 
 There is a certain Scab on the Chin of Lambs at fome 
 Seafons, occafioned by their Feeding on Grafs covered 
 with Dew ; it is called by the Shepherds the Dartars ; 
 which will kill a Lamb if not ilopt. 
 
 A Cure for the Dartars. 
 
 Take Salt and FlyiTop, in like Proportion, beat theni 
 together, and therewith chafe the Palate of the Mouth, 
 the Tongue, and all the Muzzle, then walh the Scab with 
 Vinegar ; and after that anoint it with Tar and Hcg,’s 
 Greafe mixed together. 
 
 There is alfo a Scabbinefs that often happens to Lambs 
 when they are about half a Year old ; to cure which, 
 you mufl greafe them with Tar mixed with two Parts of 
 Goofe-Greafe. 
 
 To foften locfe Teeth in Sheep or Lambs. 
 
 When you obferve their Teeth loofe, which you will 
 fee by their not Feeding, then let them Blood under the 
 Tail, and rub their Gums with Powder of Mallow- 
 Roots. 
 
 Lambs are generally yeaned in the Spring, at which 
 time Shepherds Ihould take great Care to cheriih the Ewes* 
 that they may be ftrong and able to deliver their Lambs, 
 otherwife they will have many abortive or dead Lambs* 
 And if the Ewes are not able to deliver themfelves, then 
 the Shepherds ihould be always ready to hold them, by" 
 fetting his Foot on their Necks, and with his Hands to 
 pluck it gently from them. 
 
 If a Lamb is like to die when firil lambed, open his 
 Mouth and blow therein, and he will foon recover. 
 
 Cutting 
 
Remedies for Sheep and Lambs. 497 
 
 Cutting or Gelding of Lambs. 
 
 The Age for cutting is from three to nine Days old, 
 after which they are rank of Blood, which will fall into 
 the Cod in cutting, and there lie and kill them ; to pre¬ 
 vent which, put a little Powder of Rofin into the . Cod, 
 and that will dry up the quarife Blood. 
 
 A Jure way of Cutting. Let one hold the Lamb be¬ 
 tween his Legs, or in his Lap, and turn the Lamb on his 
 Back, holding all his Feet upright together ; if you fee 
 black fpots in his Flanks, do not cut him, for he is rank 
 of Blood, and will furely die. Let the Cutter hold the 
 Tip of the Cod in his Left Hand, and with a lharp Pen¬ 
 knife cut the Top thereof an Inch long quite away ; then 
 with his Thumbs and his two Fore-ftngers, on both Hands, 
 flip the Cod foftly down over the Stones, and then with 
 his Teeth holding the left Stone in his Mouth, draw it 
 foftly out as long as the String is ; then draw forth the o- 
 ther Stone in like Manner. Spit in the Cod, and anoint 
 his Flanks on both fides of the Cod with frelh Greale, 
 and fo let him go. <.• 
 
 Againft the flowing of the Gall. 
 
 When a Sheep is troubled with this Diftemper, he will 
 Band fhrinking with all his Feet together; to cure which, 
 give him halt a ipoonful of Aqua-vita^ mixed with fo much 
 Vinegar, and let him Blood under the Tail. The above 
 Remedy is alfo very good againft the Red Water in 
 Sheep. 
 
 For the Itch or Scab in Sheep. 
 
 Take a fmall Quantity of the Herb Barefoot, with the 
 Root of Camelion noir, which is the great Thiftle that 
 hath Milk in it; boil them together, and walh the fcabby 
 Places therewith, and it will certainly cure them. 
 
 A Cure for the Staggers in Lambs or young Sheep. 
 
 Take Long Pepper, Liquorifh, Annifeeds, and Hemp- 
 feeds, of each a Pennyworth, beat all thefe together, and 
 mix with it feme new Milk and Honey, and give each 
 Lamb or Sheep two or three fpoonfuls Milk-warm. This 
 Ihould, if poflible, be done in the Month of May. 
 
 Of 
 
498 The Farmer's Beft Guide. 
 
 Of Swine. 
 
 SWINE are of that great Profit, that he that hath 
 Sheep, Swine, and Bees, let him fleep or wakeheisfure 
 to thrive, being a great Support to a Family, affording 
 great Variety of Meat, as Pigs, Pork, Bacon and Brawn, 
 befides their Offal, which is very good Food ; and Hogs 
 require the leaft Charge in keeping of any other Bealls, 
 for their Food is coarfe and ordinary, being contented 
 with any thing fo they have but their Bellies full, as 
 Whey, flit Milk, Wafh, Grains, Offal, Corn, Carrots, 
 Parfnips, Coleworts, Cabbage-Leaves, Bean-tops, is c. 
 And it were not amifs if a Parcel of Land was planted 
 with fuch-like Garden Food on purpofe to feed them. 
 
 Now for the keeping them, fome are of Opinion, ’tis 
 better to have a Hog-yard with Sties in it, and there to 
 keep them penn’d up, than to let them have their Liber¬ 
 ty, for then they walle their Flefh, and will not fatten fa 
 foon. Yet after Harveft to let them have the Benefit of 
 eating up the Corn left on the Ground would be profita¬ 
 ble. And fome are of Opinion, that it is better to keep 
 all Boars and Sows, and no Barrows ; for a Boar will re¬ 
 quire as little keeping as a Barrow, and is much better, 
 having more Meat in him, and if you make it into Brawn 
 it is far dearer; and for Sows, before they are fit to kill, 
 may bring more Pigs than they are worth, and notwith- 
 llanding be as fit for Bacon as Barrows, provided they are 
 not too old ; for a Sow will bring three Litters in a Year, 
 and commonly nine, ten, or twelve at a time; but the 
 only Reafon againft keeping too many, is the great 
 Trouble, attended with the Charge of bringing up the 
 p%s either fit for Market or for Store. 
 
 For the Choice of your Swine, both Boars and Sows, 
 that you defign for a Breed, let them be long and large 
 bodied, deep fided and bellied, thick Necks and Thighs, 
 fihort Legs and thick chined, well fet, with ftrong Briflles ; 
 as to the Colour it matters not much, but the white or 
 fandy are efleemed the bell, the pied being held the work, 
 as fubjedt to the Mealies. 
 
 A Sow will bring Pigs from a Year old until feven; 
 and the Pigs bell to rear are thofe Farrowed in or about 
 Lent, and in Summer, for in Winter the Cold doth much 
 
 pinch 
 
Remedies for Swine. 499 
 
 pinch them and keep them back ; then having chofe out 
 the belt for Boars and Sows to breed on, geld all the 
 Males, and fpay all the Females you defign to rear, for 
 both will make the beft Hogs for fatting, and yield more 
 Lard. 
 
 For Fatning of Swine it differeth much, having Regard 
 to the Country where you dwell; for thofe that inhabit 
 near Woods and Places where Maft is plentiful, turn them 
 into the Mali for fix or eight Weeks, by which time they 
 will be much improved as to Flelh, and then put them 
 into Sties to fatten with old dry Peafe, which makes their 
 Fat firm, and not waileaway in boiling. But Swine fat¬ 
 tened with Acorns or Chefnuts, or with Parfnips, makes 
 the Flelh of an excellent fweetTalle ; and if in faltingyou 
 ufe Saltpetre mixt with Bay-falt, the Bacon will imitate 
 that of the Wejiphalia . 
 
 Thofe that dwell in Champain Countries, or by Cities 
 or great Towns, dellitute of Wood for Mall, do ufe to 
 put their Hogs they delign to fatten into Sties, and fo 
 feed them with Peafe, Beans, Buck-wheat, or fuch as they 
 have ; but Buck-wheat is not good, making the Fat fofl, 
 and fubjedl much to walle, without they are kept fome 
 time before their killing only with Peafe or Beans: For 
 middling-fized Pork, three Weeks is enough to fatten 
 them, and a Month for Bacon. 
 
 To caufe Hogs to thrive. 
 
 If your Hogs do not thrive, which is feen by the fea¬ 
 ring of their Hair, and looking rugged, take half a Peck 
 or more of Afhes, boil them into Lie, then caufe fuch 
 Hogs to be laid upon a Form, and wafh them with the 
 Lie, and curry them with an old Curry-comb until you 
 find all the Scurf walh’d from the Skin ; then walh them 
 with clean Water, and llrew dry Afhes over them, and 
 this will kill the Lice, and caufe them to thrive extraor¬ 
 dinarily. Now the greatell thing that hinders Hogs from 
 thriving, is to let them lie in the Wet. 
 
 There is no Creature fo timorous in Sicknefs as the 
 Swine, infomuch that he forfakes his Meat until he finds 
 a Recovery. Now when you find your Swine to droop 
 and forfake their Meat, firll let them blood under the 
 Tail and Ears, and if they bleed not well, beat them a- 
 bout, which will caufe them to bleed; the Wounds w'rap 
 
 U P 
 
500 Fhe Fanner's Beft Guide. 
 
 up and keep warm, and give them to drink warm Wafh 
 well mixed with Barley Meal and red Oaker. 
 
 Rules to know when a Swine is in Health. 
 
 All Swine in Health curl their Tails, for which Reafon, 
 the beft Swineherds will by no Means fuffer them to be 
 blooded in that Part, but in the Ears, and about the 
 Neck, when bleeding is neceflary. They are very fub- 
 je<ft to Fevers, which they fhovv by hanging their Heads, 
 and turning them on one fide, running on a fudden, and 
 flopping fhort, which is commonly, if not always, atten¬ 
 ded with a Giddinefs, which occafions them to drop and 
 die, if not timely prevented. When you obferve this Di- 
 flemper upon them, you mull ftri&ly regard which fide 
 their Heads turn to, and bleed them in the Ear, or in 
 the Neck, on the contrary fide. Some would advife to 
 bleed them likewife under the Tail, about two Inches be¬ 
 low the Rump. It is very certain, that this Giddinefs, 
 or, as fome call it. Staggers, in a Hog, proceeds from an 
 Over-quantity of Blood, and by bleeding them in Time, 
 they will certainly recover. 
 
 In the bleeding of Hogs near the Tail, you may ob- 
 ferve a large Vein to rife above the reft. The old Far¬ 
 mers ufed to beat this Vein with a little Stick, in order to 
 make it rife or fwell, and then open it lengthways with 
 your Flem or fine Penknife; and after taking away a 
 fufficient Quantity of Blood, fuch as ten Ounces from a 
 Hog of about fourteen Stone, or fifteen or fixteen from 
 a Hog of five and twenty and upwards, bind up the Ori¬ 
 fice either with Baft taken from a frefh Matt, or with a 
 Slip taken from the inner Bark of a Lime-tree, or the in¬ 
 ner Bark of the Willow, or the Elm. After bleeding, 
 keep them in the Houfe a Day or two, giving them Bar¬ 
 ley Meal mixed with warm Water, and allowing them to 
 drink nothing but what is warm, Water chiefly, without 
 any Mixture. In the Pafte made with Barley Meal, fome 
 of the moft curious Swineherds will give about half an 
 Ounce a Day of Oak-bark ground fine. 
 
 Of the ffuinjey in Swine. 
 
 This is a Diftemper which Swine are very fubjeft to, 
 and will prevent their Feeding, and frequently happens 
 when they are half fatted; fo that we have known after 
 
 five 
 
Remedies for Swine. 501 
 
 five or fix Weeks putting up, that they have eat near ten 
 Buftiels of Peafe, three or four Days of this Diftemper 
 has reduced them to as great Poverty in Flefh as they were 
 in before they were put up to Feed. This Diftemper is a 
 Swelling in the Throat, and is remedied by bleeding a little 
 above the Shoulder, or behind the Shoulders. But the 
 Method which we take to be the moft certain, is to bleed 
 them under the Tongue, though fome pretend that Set- 
 tering is the moft certain Method of Cure. However, 
 any of thefe Methods will do. 
 
 Of the Kernels in Swine, and the Cure. 
 
 The Diftemper called the Kernels, is likewife a Swel¬ 
 ling in the Throat ; the Remedy for which is bleeding 
 them under the Tongue, and rubbing their Mouths after 
 bleeding with Salt and Wheat-flour, finely beaten and 
 well mixed together. If a Sow happens to be with Pig, 
 and has this Diftemper upon her, give her the Roots of 
 the common Field Narciffus, or yellow Daffadil. 
 
 Loathing of Meat in Swine, or their difcharging it invo¬ 
 luntarily by Vomit, and the Remedy. 
 
 When Swine difeharge their Meat by Vomit, their Sto¬ 
 machs may be corrected by giving them the Rafpings of 
 Ivory or Hartfhorn dried in a Pan with Salt, letting it be 
 mixed with their Meat, which lhould be chiefly Beans or 
 Acorns ground; or, for want of thefe. Barley indiffe¬ 
 rently broken in the Mill, and fcalded with the above In¬ 
 gredients. Madder is likewife good to be given on this 
 Occafion, mixed with their Meat. This Diftemper how¬ 
 ever is not mortal, but has the ill Effedl of reducing Swine 
 in their Flefti. It certainly prevents the Diftemper called 
 the Blood in Swine, or the Gargut, as fome call it, which 
 generally proceeds from their eating too much Grafs when 
 they are firft turned abroad in the Spring. 
 
 Of the Gargut, or Blood, in Swine. 
 
 This Diftemper, among Country People, is always 
 efteemed mortal. Some call it a Madnefs in Swine. It 
 Ihews itfelf almoft like the Fever in Swine, by ftaggering 
 in their Gate, and loathing their Meat. In the Fever, 
 however, they will eat freely, till the very Time they 
 drop ; but in this, their Stcmach will fall oft'a Day or two 
 
 before 
 
502 K lhe Farmers tseit uuiae. 
 
 before the Staggering or Giddinefs appears. The Cure for 
 which is, to bleed the Hog, as foon as you perceive him 
 attacked with this Diftemper, under the Ears, and under 
 the Tail, according to the Opinion of fome. To make 
 him bleed freely, beat him with a fmall Wand where the 
 lncifions were made ; though it is feldom in this Diftem¬ 
 per that the Blood does not come freely enough from the 
 Vein, if it be rightly opened. After Bleeding, keep the 
 Hog in the Houle, give him Barley-Meal in warm Whey, 
 in which Mixture give him Madder, or Red Oaker 
 powdered, or Bole. 
 
 Of the Spleen in Swine. 
 
 As Swine are unfatiable Creatures, they are frequently 
 troubled with abundance of the Spleen ; the Remedy for 
 which is, to give them fome Twigs of Tamarisk boiled 
 or infufed in Water ; or if fome of the fmall tender 
 Twigs of Tamarisk, frefh gathered, were to be chopped 
 fmall and given them in their Meat, it would greatly afiift 
 them : for the Juice and every Part of this Wood, is of 
 extraordinary Benefit to Swine in moft Cafes, but in this 
 Diftemper efpecially. 
 
 Of the Choler in Hogs, the Remedy. 
 
 The Diftemper, called the Choler in Swine, fhews it- 
 felf by the Hog’s lofmg its Flefh, forfaking his Meat, 
 and being more inclined to Sleep than ordinary, even re- 
 fufing the frefh Food of the Field, and falling into a deep 
 Sleep as foon as he enters it. It is common, in this Dif¬ 
 temper, for a Hog to fleep more than three Parts in four 
 of its Time; and confequently he cannot eat as Nature 
 requires him fuffieiently for his Nourifhment. This is 
 what one may call a Lethargy, for he is no fooner afleep 
 but he feems dead, not being fenfible or moving, though 
 you beat him with the greateft Violence, till on his own 
 Accord he recovers. 
 
 The moft certain and approved Remedy for it is the 
 Root of the Cucumis Silvefiris, or wild Cucumber, as 
 fome call it, ftamped and ftrained with Water, given them 
 to drink. This will immediately caufe them to vomit, and 
 foon after to become lively and leave their Drowfmefs. 
 W r hen the Stomach is thus difcharged, give them Horfe- 
 Beans foftened in Pork Brine, if poihbie; or, for want 
 
Kemeaies jor bvvine. 503 
 
 of that, in Beef-brine, if poffible j or in frefh human 
 Urine, from fome healthful Perfon, or elfe Acorns that 
 have been infufed a Day or two in common Water and 
 Salt, about a fortieth Part of Salt to the Water. 
 
 It would be necelfary to keep them in the Houfe during 
 the Time of the Operation, and not to fuffer them to go 
 out till the Middle of the next Day, firft giving them a 
 good Feed of Barley Meal, mixed with Water wherein a 
 little Oak Bark has been infufed three or four Hours. 
 
 Of the Pejiilence , or Plague , in Swine. 
 
 This Diftemper is judged to be infectious, and there¬ 
 fore all Swine that are taken with it, mud immediately be 
 feparated from the Herd, and put into fome Houfe where 
 none but the Infected may come. In this, as well as in 
 all other Cafes where Swine are diftempered, let them have 
 clean Straw: Give them, when they are thus attacked, a- 
 bout a Pint of good White-wine, or Raifins, wherein fome 
 of the Roots of the Polipody of the Oak have been 
 boiled, and wherein about ten or twelve bruifed Berries 
 of Ivy have been infufed. This Medicine will purge 
 them, and, by correcting their Stomach, will difcharge 
 the Diftemper. 
 
 If after the firft, another Hog fhould be feized with 
 the famelllnefs, let the Houfe or Stye be cleaned well from 
 the Straw and Dung of the firft diftempered Hog. At the 
 firft of his Entrance give him fome Bunches of Worm¬ 
 wood, frefh gathered, for him to feed on at his Pleafure, 
 obferving every Time that you have Occafion to bring in 
 new-diftempered Swine, to give them clean Litter and 
 clean Houfes. 
 
 The Polipody of the Oak in White-wine, as above 
 directed, is likewife an approved Remedy for the Diftem¬ 
 per mentioned above, called the Choler. 
 
 Of jl \leafled Swine. 
 
 Swine, when they are troubled with this Diftemper, 
 will have a much hoarfer Voice thanufual, their Tongues 
 will be pale, and their Skin will be thick fet with Bliiters, 
 about the Bignefs of Peafe. As this Diftemper is natural 
 to Swine, the Antients advife, that you give them their 
 Meat out of leaden Troughs, by way of Prevention. It 
 is alfo a common Practice where this Diftemper prevails, 
 
 (for 
 
504 7 'he Farmer’s Belt Guide. 
 
 (for it is in fome fort peftilential) to give the Hogs an In- 
 fufion of Briony Root and Cummin Water every Mor¬ 
 ning in their firfl Feed, by way of Precaution. But the 
 molt lure Way is to prepare the following Medicine, viz. 
 
 Sulphur half a Pound, Allum three Ounces, Bay Ber¬ 
 ries three Quarters of a Pint, Soot two Ounces. Beat 
 thefe all together, tie them in a Linnen Cloth, and lay 
 them in the Water which you give them to drink, ftir- 
 ring them firft in the Water. 
 
 Of the Diflemper in the Lungs of Swine, and its Cure. 
 
 Swine, as they are of a hot Nature, are fubjecl to a 
 Diflemper which is called the Thirjl, or Lungs, accord¬ 
 ing to fome Farmers. This is what we defign to treat of, 
 as it is a Diflemper proceeding purely from Want of Wa¬ 
 ter, and what they are never fubjeft to but in the Sum¬ 
 mer Time, or where Water is wanting. It is frequently 
 to the Farmer’s Expence very greatly, when Swine are 
 put up to be fatted, that there is not due Care to give 
 them Water enough ; then they furely pine, and lofe the 
 Benefit of their Meat. The Remedy for this is to give 
 them Water frelh and frequently, otherwife it will bring 
 them to have an Over-heat in their Liver, which will 
 occafion this Diflemper, which the Farmers generally 
 term the Lungs ; to cure which, pierce both Ears of the 
 Hog, and put into each Orifice a Leaf and Stalk, a little 
 bruifed, of the Black Hellebore. 
 
 Of the Gall in Swine. 
 
 This Diflemper never happens but for Want of Appe¬ 
 tite, and where the Stomach is too cold to digefl, as fome 
 Authors fay. It generally, a8 far as our Experience teaches 
 us, happens to thofe Swine which are confined in nafty 
 Pens, and are negle&ed and flarved in their Feed. The 
 Cure of this Diflemper is to give them the Juice of Cole- 
 wort or Cabbage Leaves, with Saffron mixed with Honey 
 and Water, about a Pint. 
 
 This Diflemper fhews itfelf by a Swelling that appears 
 under the Jaw. 
 
 Of the Pox in Swine. 
 
 This Diflemper is remarkable in fuch Swine as have ' 
 wanted neceflary Subfiftence, and more particularly in 
 thofe that have wanted Water. Some have thought it to 
 
 proceed 
 
remedies jor swine. 50 5 
 
 proceed from a Venereal Caufe, whereby the Blood has 
 been corrupted. It appears in many Sores upon the Bo¬ 
 dy of the Creature, and whatever Boar or Sow happens 
 to be infe&ed with it, will never thrive though you give 
 them the beft of Aleat. The Cure is to give them in¬ 
 wardly about two large Spoonfuls of Treacle, in Water 
 that has been firlt made indifferently fweet with Honey, 
 about a Pint at a Time, anointing the Sores with Flour 
 °f Brimftone well mixed with Hog’s-lard; to which you 
 may add a fmall Quantity of Tobacco Dull. While you 
 give the Preparation of Treacle inwardly, the Swine thus 
 infe&ed fhould be kept in the Houle, and quite free from 
 the reft of the Herd, till they are cured. 
 
 Mr - M. T. of Surry, his Remedy for the Swelling under 
 
 the Tfjroat. 
 
 This Didemper appears fomewhat like the Swelling of 
 -the Kernels, or what the ordinary Farmers call the Kernels, 
 in Swine. The molt immediate Remedy is to open the 
 fwollen Parts, when they are ripe for that Purpofe, with 
 a fine Penknife, or Lancet, taking Care that it is not in 
 the leaf! rufly; and there will iffue from thence a great 
 Quantity of fetid Matter of a yellowilli or greenifh Colour. 
 Wafh then the Part with frefh human Urine, and drefs 
 the Wound with Hog’s Lard. 
 
 f cr t ^ >e B* te °f a Piper, or mad Dog, in Swine. 
 
 The Signs of Madnefs in Hogs, which proceeds from 
 the Bites of V ipers, Slow-worms, or mad Dogs, are nearly 
 t e feme, m. An Hog on this Occaiion will paw with 
 his feet, foam at his Mouth, and champ or gnafli with 
 his Jaws, Hart fuddenlv, and jump upon all four at Inter¬ 
 vals ; feme of the Country People have millaken this Di- 
 uemper for the Fever in Swine; others have millaken it 
 for the Staggers: But in neither ofthefe do the Swine 
 paw with their Feet, the venomous Bites alone giving them 
 that Diredlion.^ The mod immediate Cure or Remedy for 
 iuch Bitmg, if you can judge of their Difeller prefentJy 
 after they are bit, is to wafh the Wound with warm hu¬ 
 man Urine, or warm Vinegar; or, for Want of either, 
 with common Water and Salt, warmed, the Quantity of 
 -Salt one fortieth, Part to the Water; and then fearing or 
 burning the Wound with a red hot Iron. 
 
 Z 
 
 It 
 
506 ~ The. farmers. Jtseit Lriuae. 
 
 It is neceflary at the fame/Time to fetter the Hog in 
 the Ear with the common Hellebore. 
 
 It is convenient, when Swine have been thus bitten, to 
 
 give them the following Medicine. 
 
 Take of Rue, the {mailer Centaury, Box, St. John's 
 Wort, of each two Handfuls ; Vervain a Handful; tliefe 
 Herbs fhould be boiled in four Gallons of fmall Beer, being 
 tied up in Bunches. When you imagine, that this Deco¬ 
 ction is itrong enough, or has received the Virtue.of the 
 Herbs, pafs the Liquor through a Sieve, Or ftrain it thro’ 
 a coarfe Cloth ; then add to it about a Gallon of Water, 
 or as much as will make good the Deficiency of the Wa¬ 
 ter boiled away ; add to this about z Pounds of Flour of 
 Sulphur, and about a Pound of Madder finely beaten, and 
 as much Coriander Seeds not beat; of Annifeed about 
 three Quarters of a Pound, and fine Oyfter-fhell Powder 
 well prepared, or, in lieu of that, the Powder of Crab- 
 Claws, or Lobiler Claws, about fix Ounces. This Me¬ 
 dicine will be enough for live and twenty Hogs. 
 
 Of the Tremor or Shaking in Sovine, its Cure, from C. G. 
 
 Efqs of Hertfordfhire. 
 
 Take Hy flop and Mallows, in Stalks and Leaves, about 
 a Handful of each, boil them in three Pints of Milk, till 
 the Virtue of the Herbs has lufHciently got into it; then 
 pafs the Liquor through a Sieve, or ftrain it, to be free 
 from the Herbs, adding then of Madder two Spoonfuls, 
 and about an Ounce of Liquorifh fliced, with as much 
 Annifeed. Give it two Mornings together. 
 
 Mr. Tyfon of Warwickfhire, his Remedy for the Staggers 
 
 in a Hog. 
 
 This Diftemper is to bo cured two Ways, viz. either 
 by a Draught prepared of Flour of Sulphur and Madder, 
 ground or powdered, about an Ounce of each boiled in 
 new Milk, and given at twice to the Hog falling in the 
 Morning, two Days following, if you take the Diftemper 
 in the Beginning ; or elfe, when it has already feized his 
 Head with Violence, ufe the following Preparation : 
 
 Take of the common Houfeleek and Rue, of each 
 a like Quantity ; to which add Bay Salt, enough to make 
 their J..ices very pungent; when they are bruifed toge¬ 
 ther, which fhould be done in a Stone or Marble Mortar, 
 
 with 
 
nemeaies jor bwine. 507 
 
 with a Wooden Peftle; when thefe are well damped and 
 mixed together, add a large fpoonful of the flrongeft 
 Vinegar you can get, and put the Mixture into the Ears 
 of the Hog, flopping them both clofe with Tow, Wool 
 or Cotton, fo that it may remain in a Day and a Night. 
 This, if the Hog is not far gone, will recover him ; but 
 if he is not quite well, the fame muft be repeated a fecond 
 yime; and as foon as the Mixture is taken out of his Ears, 
 flop them with Sheep’s Wool,'or with Cotton or Tow tha^ 
 has been greafed a little with Oil of Almonds j for this will 
 prevent his taking Cold. 
 
 Of the Murrain , and Meajles in Swine ; the Remedy ; from 
 a curious Gentleman of Northamptonfhire. 
 
 Although we have already mentioned this Diflemper, 
 and its Cure, give us Leave yet to infert another Remedy 
 which has been highly commended. 
 
 Take of the Flour of Sulphur half an Ounce, and as 
 much Madder powdered or ground as it comes over, Li- 
 quorifli diced about a Quarter of an Ounce, and Annifeed 
 the fame Quantity : to this put a Spoonful of Wheat Flour, 
 and mix it in new Milk, to give the Hog in the Morning 
 fading ; repeat this Medicine twice or thrice. 
 
 If a Hog has eat any ill Herbs, fuch as Henbane or 
 Hemlock; to cure the fame, give him to drink the Juice 
 of Cucumbers made warm, which will'caufe him to vo¬ 
 mit, and fo cleanfe his Stomach that he will foon recover. 
 
 Sows with Pig. 
 
 Great Care fliould be taken of the Sows when they are 
 with Pig, and to fliut them up in the Sty for Fear of Acci¬ 
 dents ; but you fhould not put two together, becaufe they 
 will lie upon one another, and fo hurt themfelves; lec 
 them Farrow in the Sty, otherwife they will often caft 
 their Pigs, which is a great Lofs to the Keeper. 
 
 Gelding Pigs, and fpaying Sows. 
 
 The Boar Pigs ought to be gelded when they are about 
 fix Months old, for then they begin to wear flrong in Heat, 
 and will make the flrongerHogs. 
 
 Sows fliould not be fpayed till they are three or four 
 Years old ; To do which, cut them in the Mid Flank two 
 Fingers broad with a lharp Penknife, and take out the Bag 
 
 Z 2 at 
 
500 'l he Farmers Heir uinae. 
 
 of Birth and cut it off, and fo flitch up the Wound again, 
 and anoint it, and keep her in a warm Sty for two dr 
 three Days, thenlet her out, and fhe will foongrow fat. 
 
 Gelding of Hogs. 
 
 In the Spring*, and after Michaelmas, are the two 
 beft Seafons to geld your Hogs: To do which, cut a 
 crofs Slit in the Middle of each Stone , then pull then^ 
 gently out, and anoint the Wound with Tar. 
 
 To feed a Hog for Lard. 
 
 Let him lie on thick Planks, or Stone Pavement; Feed 
 him with Barley and Peas, butno Beans, and Jet him drink 
 the Tappings or wafhings of Hogfheads; but for a Change 
 give him fome foddcn Barley, and in a fmall Time he will 
 begin to glut ; therefore about once in ten Days give him 
 a Handful of Crabs. Make him drunk now and then, 
 and he will fatten the better. After a Month’s Feeding, 
 give him Dough made of Barley Meal, for about five 
 Weeks, without any Drink or other Moiflure ; by which 
 l ime he will be fat enough for Ufe. 
 
 A Bath for the Swine Pox. 
 
 This is a Diftemper that often proves of very ill Con- 
 fequence, becaufe one infetts another; it generally pro- 
 •eeds from Lice iri their Skin, .or Poverty, and they will 
 never thrive while they are troubled with it. The Cure 
 for which is this : 
 
 Take Yarrow, Plantain, Primrofe Leaves, Briar Leaves, 
 old Oaken Leaves, Water Betony, of each two Handfuls, 
 boil them in two Gallons of running Water till they are 
 all tender, and then wafh your Hogs therewith, and in 
 twice or thrice ufing it will dry them up. 
 
 : Againft Vomiting. 
 
 When you perceive your Hog to caft or vomit, you 
 may be fure his Stomach is not v'ell; and therefore give 
 him fome Shavings of Ivory mixed with a little dried 
 .beaten Salt. Alfo beat his Beans fmall, and put them in 
 the Trough with his other Meat, that he may feed there¬ 
 on before he goes to the Field. 
 
 Ordering 
 
Ordering of Fowls. 509 
 
 Ordering oj FOWLS. 
 
 As a Country Houfe or Farm cannot be faid to be 
 compleat, except it is well flocked with Fowls, which 
 bringeth the Farmer great Benefit ; fo I lhall lay down 
 the Methods taken in the feeding them : And Direc¬ 
 tions for the Cure of fuch Difeafes as they are liable to; 
 
 If the Range for Poultry and Turkeys is large, they 
 will get bell Part of their Living themfelves, fuch as 
 Worms, the Seeds of Herbs, and the like; but it is 
 very convenient to obferve fet Times to feed them ; 
 and as Hemp and Nettle Seed is good to lay Eggs, a 
 little Ihould be mixed with their Oats or Barley ; & feed 
 them early in the Mornicg, and again juft before they 
 go to Rooft; which will bring them to a good Order, 
 and they will become tame. All thofe Hens and Tur¬ 
 keys that have not laid in the Morning, Ihould be kept 
 in till they have; otherwife, if you let them out, they 
 will lay abroad, by which Means you will lofe their 
 Eggs; but for Geefe, when once they have chofen their 
 Nell, they will not lay from it. 
 
 Poultry are fatted with Buck or French Wheat. Stub¬ 
 bie Geefe or Green Geefe Ihould be kept in the Dark, 
 and fatted with ground Malt mixed with Milk. 
 
 Capons Ihould be gelt as foon as the Hen has left 
 them, if their Stones are come down ; and cram them 
 with Barley Meal well fifted, mixt with new Milk, and 
 made into a ftiff Dough, putting Pellets of this down 
 his Throat Morning, Noon, and Night, leaving his 
 Crop full every Time; or you may make a ftiff Dough 
 of Wheat Flour, and put in the Pellets Slips of fat 
 Bacon, and cram them therewith, and it will foon fat¬ 
 ten them. 
 
 Turkeys are fatted by putting them in Coops, and 
 for the firft Fortnight feeding them with fodden Bar¬ 
 ley or Oats, and afterwards cram them, as direded for 
 Capons. 
 
 Ducks or Ducklings are fatted by being kept up and 
 given good ftore of any Sort of Grain. 
 
 Z 3 
 
 Z)!fec>fts 
 
510 The Farmer's Beil Guide. 
 
 Difeafes of Poultry. 
 
 The Pip is a white Skin or Scale growing over the 
 Tip of the Tongue, which hinders them from Feeding; 
 for the Cure of which, pull off the faid Skin, and rub 
 the Tongue with Salt. 
 
 Poultry are often troubled with Swellings in their 
 Rumps, which in Time will corrupt the whole Body : 
 The Cure is to pull away the Feathers, open the Swelling, 
 and thruft out the Core; then wafh the Place with Brine, 
 or Salt and Water. 
 
 The G argil is a great Stopping of the Head in Geefe ; 
 for the Cure of which, take 3 or 4 Cloves of Garl'ick, 
 beat them in a Mortar with fweet Butter, of which 
 make little long Balls, and give your Goofe 2 or 3 of 
 them falling, keeping her Ihut up for two Hours there¬ 
 after. 
 
 Of TAME RABBITS. 
 
 Tame Rabbits are great Improvers of a Farm by their 
 Dung, which is often fold for Six-pence a fingle Bufhel 
 trod in, and is chiefly ufed to harrow in with Barley 
 and Grafs-feeds. They are more Profit by far in Hutches 
 than in Pits. Their Seafon is from Chrifmas to Whit- 
 funtide ; and when their Skins are clear without Spots, 
 a fingle one is worth 4 d. or 6 d. The main Art of 
 keeping thefe Creatures, is to preferve them from Tun¬ 
 ning, or being Pot-belly’d ; and therefore when fed with 
 raw Grains, Hay muft be always given with them in 
 the little Apartment of the Hutch, to dry up the Moi- 
 fture of the Grains; and when fed with Bran, or other 
 dry Meat, Greens muft be given to anfwer their Drowth. 
 Commonly we keep the young ones with the Doe two 
 Months, and at five Weeks End let her take Buck, that 
 the former Brood may go off before fhe kits about a 
 Week. Pollard mixed with Grains, or made into Pafte 
 with Water, and given them three times a Day, is very ex¬ 
 cellent Food for them. Ground Malt helps to recover 
 the young ones when tunned; Barley alfo juft broke is 
 very good. If a convenient Place can be had to let 
 
 young 
 
0 /)Tame Rabbits. 511 
 
 young ones fun in Cover, or out at Pleafure, they will 
 thrive with lefs Meat. They mightily love to broufe 
 on Pea-ftraw or green Furze. If Bran is given alone* 
 it Ihould be long Bran; but to mix with Grains, it 
 fhould he fhort Bran or Pollard. I never tried it yet, 
 but am of Opinion, that French Wheat muft be fatning 
 Food for the young ones; and \vhen they are fo, they 
 fell bell to the Higler at fix or eight Weeks old. A 
 Doe goes 31 Days; and generally one Time with ano¬ 
 ther, brings fix, which indeed is enough for any one 
 Doe to bring up and fat. The belt Time to fave young 
 ones for Breeders, is in March ; and then with good 
 Meat, clean Ufage, and clofe Attendance, they will 
 take Buck about Alhollantide * and fo enter the Seafon 
 with the Sale of their hrft Litter. A Doe is reckoned 
 to pay 10 s. a Year clear, and that her Dung will pay 
 for Grains. Some there are that have gelt the Bucks, 
 in order to make them larger and fweeter; but as I yet 
 never experienced the Succefs, I can write no further 
 of it. The Sweetnefs and good Relifh of their Flefh, 
 undoubtedly is a very defirable Thing, and then they 
 are certainly more wholefome; and this in my Opini¬ 
 on, is to be obtained, Firfi, by luch Food as will occa- 
 fion it; as good Oats, Barley, Pollard, and frcfh hearty 
 Grains, Greens, and Hay. Secondly, by keeping their 
 Hutches thorough clean, and carrying away their Dung 
 to lome Diftance. And Thirdly , by keeping them in a 
 wholefome fweet Air. For all living Creatures muft 
 fubfift by Air, and be better or worfe affeded by it, as 
 it is good or bad; according to the Obfervation of a 
 Gentleman, who faid, he never eat fo fweet an one in 
 London , as in the Country ; becaufe, as he faid, the 
 Hutches there ftanding in clofe Places, and in a grofs Air, 
 is apt to taint their Fleih. 
 
 The common Way of killing them by ftriking them 
 behind their Ears only, is no* fo well, by reafon of the 
 great Quantity of Blood that fettles in the Neck, which 
 by the new Pradice is moftly prevented. As foon as 
 they are ftruck with the Hand under the Ears then im¬ 
 mediately jobb a Penknife into the Throat, and give it a 
 Launce toward the Jaws: This will let out the Blood till 
 they become white. 
 
 Z 4 
 
 Another 
 
512 The Farmer's Beft Guide. 
 
 Another Way is to kill them as they do a Turkey, by 
 flitting with a Penknife the Palate, of the Mouth. This 
 is reckon’d the moil cleanly Way of all. 
 
 O/PIDGEONS. 
 
 Pidgeons have feveral Natures and Names. The Tame 
 or Houfe Pidgeons are called Barbels, Jacks, Crappers, 
 Carriers, Runts, Horfemen, Tumblers, and great Reds. 
 The Barbel has a red Eye, a fhortTail, and a Bill like 
 a Bulfinch. The fmall Jack Pidgeon is a good Breeder, 
 and hardy; has a turn’d Crown. The Crappers are 
 valuable for their Swell. The Carriers for their fwift 
 Return home, if carried to a Diftance. The Horfe- 
 man Pidgeon is fomething of the Carrier’s Nature. The 
 Tumblers for their pleafant Agility in the Air. The 
 Runts for their good breeding and bringing up their 
 young ones. The Great Red for their Largenefs. The 
 Turn-tails for their turning them up almoft to their 
 Back. And the Black-Head is a white Pidgeon with a 
 black Head. Several of thefe are often preferred for 
 their Beauty , but the moft common are the Runts. Ge¬ 
 nerally in about Half a Year’s Time the young ones 
 may be paired, by putting a Cock and a Hen into a 
 fmall Coop-hutch^ where fometimes in an Hour or two, 
 and fometimes not under a Day, two or three, they 
 will pair, which is known by their Billing and Cooing, 
 the Cock’s calling the Hen , and the Hen Spreading her- 
 felf before him. They breed almoft all the Year ex¬ 
 cept Moulting-time. It is common to crofs-match them, 
 and they will breed the better; and ihould be fed all the 
 Year, except Seed Time, and Harvejl. The former 
 holds about a Month, and the latter three, even to Al- 
 hollandtide. Some always give them Meat throughout 
 the Year, becaufe, fay they, before they will be forced 
 out to get their Living Abroad, they will ftarve fome 
 of their young ones. Others, as Farmers , will give 
 them no Meat all the Y ear. Thefe Caleulations are 
 for the Country, where Meat is plentiful at thofe two 
 Seafons ; and at others, at the Barn Doors. Forty Pair 
 is reckoned to make about 20 Angle Bu/htls of Dung a 
 
 Tear, 
 
Of Pidgeons. 513 
 
 Year, and is often fold for i o d. the fmgle Bufhel heap¬ 
 ed. It is faid, this Number well looked after will 
 maintain a fingle Man. A Garret or Room about 12 
 by 20 Feet, will contain that Number ; too much Room 
 hinders their Increafe, as well as too little. They com¬ 
 monly hatch within three Weeks, lay generally two 
 Eggs, and about three Weeks after Hatching, they are 
 fit for Market. This Number will eat a Bufoel of Peafe 
 or Tares in a Week, befides half a Peck of Hempfeed, 
 which fattens the young ones very much, and is made 
 Ufe of by the Higlers to cram them on the Road in 
 their Way to London ; where, at the Seed-lhops, it is 
 often fold for half a Crown the Bufhel. They Ihould 
 have conftantly fcveral little Bins by them, to let out 
 their Meat gradually into a lower Trough, as they 
 confume it, which is a Means to keep them from bray¬ 
 ing ; this, with frefh Water and Gravel, will keep them 
 at home, without the Salt-cat and other Contrivances. 
 Indeed fome Cummin Seed is efteemed very good for its- 
 Scent to be kept conftantly in the Pidgeon-houfe. An 
 old Pair of Pidgeons may be brought from another Place,, 
 and will feldom return, if they are kept in till they 
 breed. 
 
 Of BEES, and how to order thetn. 
 
 There is no Creature fo induftrious, and taketh fuch 
 great Pains as the Bee, going out early, and coming 
 home late, never refting but in cold and wet Weather ;. 
 for Jdlenefs is fo deteftable a Vice amongft them, that 
 none are tolerated thereunto but their Sovereign ; every 
 ©ne being employed either abroad in gathering Food, or 
 at Home in building Combs, feeding their Young, or 
 fome other Employ; and no Creatures live together in 
 that Unity and Amity in one. Houfe or Habitation, as 
 having no fingle Property in any Thing they get or 
 do, all being as it were in common amongft them; 
 nor is their Labour compulfive, but every one endea¬ 
 vours to outvy the other in their induftrious Labour. 
 
 There is nothing more advantageous to be kept than 
 an flpiary , and there mufl be a convenient and neceflary 
 
 Z 5 Place * 
 
514 ^ je Farmer s Beft Guide. 
 
 Place made Choice of for that purpofe, which fhould 
 be fquare, or rather more long than broad, and extend¬ 
 ing from Eaft to Weft, and faxing to the South, to the End 
 that the Bees returning late home at Night, may the 
 better fee their Way in. But fome are of another Opi¬ 
 nion, and that is, to let them have the Benefit of the 
 Morning Sun, as much as poflible, that Time being the 
 beft to gather Honey ; but the fureft Way is to let them 
 have as much of both Morning and Evening Sun as the 
 Place will admit of; for the Morning Sun makes them 
 fwarm early in the Day. Let the Apiary be well defen¬ 
 ded from high Winds, efpecially towards the North ; but 
 let not the Fences be fo high as to hinder the Sun, nor fo 
 near as to obftruft their Flight ; alfo let it be remote from 
 ill Smells, and not frequented by Poultrey. Let the 
 Ground be kept mowed, not digged or pared, if it be 
 Grafs, for in the Summer it will be too hot, and in the 
 Winter too cold; and let it not be too remote from the 
 Houle, that you may be often with them at fwarming 
 Time, or upon feveral other Occafions. Likewife it 
 would be very neceflary to plant at fome reafonable Di- 
 ftance from the Bees, Fruit Trees, that they may pitch 
 upon the Boughs in fwarming Time. 
 
 .. The ufual Places to fet Stocks of Bees upon, are Stools, 
 Benches or Seats. 
 
 The Stools are placed at different Heights, but about a 
 Foot is well. They mull; be fet {helving, that the Rain 
 may run off, and made two or three Inches wider than 
 the Hives, with a Place before for the Bees to light upon. 
 They may be made of Wood or Stone, but Stone is not fo 
 good, as being too hot in Summer, and too cold in Win¬ 
 ter. The Stools ought to ftand about five Foot one from 
 another, in a ftrait Rank from Eaft to Weft; and if they 
 are placed ore behind another, they fhould be eight or 
 nine Feet afunder, and the Stools of the one Rank to be 
 placed againft the open Places of the others, and free from 
 all Incumbrances to hinder their Flight. 
 
 Benches are the moft common in Ufe, and known to 
 every one, but they are nothing near fo commodious as 
 Stools, being fubjeO. to divers irxcnveniencies. 
 
 Seats are efteemed the beft, for every Stock of Bees 
 make a fmrdl Iloufe of about two Foot fquare andfome- 
 thing higher, which fhould be placed upon four Legs about 
 
 a Foot 
 
Ordering of Bees. gig 
 
 a Foot above Ground, and covered with Boards or Tiles 
 to call off the Rain, with the North-weft fide clofed up, 
 the Eaft and Weft hides to be made with Doors to open 
 and ihut up at Pleafure, and the Fore-part or South ftde 
 to have a falling Door to cover the one half thereof,, 
 which is to be raifed up as Occafion requires; and it like- 
 wife ferves them in the Summer Seafon as a Penthoufe to 
 fhelter them from extream Heat in the mid Part of the 
 Day, which is apt to melt their Honey. 
 
 On thefe Seats may be placed any fort of Hive, whe¬ 
 ther of Straw, Board, or Glafs, which will preferve them 
 to a longer Continuance than if placed on Stools or Benches. 
 
 Altho’ in fome Winter Days the Sun fhines feemingly warm 
 and comfortable, yet it is not convenient to open the Doors 
 to let them out, neither too early in the Spring, before they 
 can hnd Employment for gathering of Honey. 
 
 The moll ufual Hives are of Straw, but of late there is a 
 new invented one of Wood made in Squares, and fo or¬ 
 dered to be one Story above another; I cannot fay much 
 in Praife of it; but the Invention didr.ot much take, the 
 chief Defign being to preferve the Stocks of Bees, and yet 
 take the Honey, which by the common way are fmothered, 
 
 Glafs Hives fuit the Difpofition and Nature of the Bees, 
 who delight to fee their Workmanlhip go forward, in fo 
 much that by Obfervation, they wiil be more laborious, 
 endeavouring, as it were, to out-do one another in their 
 Diligence. Alio thefe forts of Hives aftord great Delight 
 to the Curious, by feeing how they work and order their 
 Affairs to a wonderful Admiration. 
 
 For the drelfing the new Hives, the Infide muft be very 
 fmooth, and free from Straws and Sticks, which much 
 offend them. As for the rubbing them with fweet Herbs 
 and fplending them, (that is, fetting up the Sticks) it is 
 common and well known to moil Country People, fo I 
 Iftall pafs that by. 
 
 If you would have your Stocks to increafe, make your 
 Hives fmalJer; and if your Defign be to have a good 
 Quantity of Honey, make them larger; for a few Hives 
 well ordered and in a thriving Condition, will afford Bees 
 enough to ftock many of the larger Hives. 
 
 As for the fwarming, if the Spring be dry, cold, and 
 windy, it will much retard their fwarming, nor will there 
 be many that Year;, but if it be mild and calm, with 
 
 gentle. 
 
516 Fhe Farmer's Bed Guide. 
 
 gentle Showers, they will fwarm early, and the oftner ; 
 about mid May, in an early and kindly Spring, they may 
 begin, and then your Care is required to look after them; 
 but you may have timely Notice of their fwarming bv 
 obferving their Signs. They will hover about the Doors 
 in cold Evenings and Mornings; and in fultry hot Morn¬ 
 ings and Evenings they will hang out; they will run 
 haftily up and down, call out their Drones, and there 
 will be a Moiftnefs upon the Stool. Alfo if the Weather 
 be hot and gloomy, and after a Shower or gloomy Cloud 
 hath fent them Home, and that they hang out together, 
 then expect a fudden fwarming. 
 
 But on the contrary, if they continually lie forth, efpe- 
 cially about mid June, ’tis a Sign of their not fwarming: 
 Alfo much ftormy and windy Weather obftrufts their 
 fwarming, although they are ready, and caufeth them to 
 lie out; the like doth Weather that hath been very hot 
 and dry for fome Continuance. 
 
 Now for the caufing them to fwarm, keep the Hives 
 as cool as polfible, by watering the Ground near them, by 
 fhading the Hives, by enlarging the Doors to give them 
 Air, and by forcing them into their Hives gently with a 
 Brulh, fuffering them not to duller together. 
 
 As concerning the Signs of After-fwarming, there is 
 more Certainty to be obferved, for when the prime Swarm 
 is gone, about 9 or 10 Evenings after,when another Brood 
 Is ready, the Hive being over-charged with them, the next 
 Prince begins to tune in a treble Voice, and in a Day or 
 two after the old Queen will make her Reply in a bafe 
 Note, declaring, as it were, her Confentfor their fwarm¬ 
 ing. In the Morning before they fwarm, they go down 
 to the Stool, and there call fomewhat longer, and at the 
 time of their fwarming they come down to the Stool, and 
 beginning their Notes more thicker and Ihriller, they all 
 come forth in great Halle. 
 
 If the prime Swarm be broken, the fecond will both call 
 and fwarm the fooner, probably the next Day, and after 
 that a third, and fometimes a fourth, and all within a Fort¬ 
 night’s fpace. Sometimes a Swarm will call another that 
 Year, but if late ’tis not worth keeping, according to 
 the old Rhime, A Swarm in July, 
 h nut worth a Fly . 
 
Ordering of Bees. 517 
 
 It is cuftomary when Bees fwarm, to make a tinkling 
 Noifeupon a Bafon, Kettle, Pan, or the like, thereby the 
 better to gather them to fettle; but by the judicious, and 
 fuch as have made Trials concerning the fame, ’tis found 
 very idle and foolifh, rather caufing them to fly away; for 
 all great Noifes areoffenfive to them, therefore your Bufi- 
 nefs lhould only be to watch their fettling, and if they 
 fly aloft and are like to be gone, then call up Dull amongft 
 them to make them come down. 
 
 The Swarm being fettled, as it were, like a duller of 
 Grapes, and the Hive well rubbed with fweet Herbs, 
 ftiake them off the Bough into the Hive, which lhould be 
 of a fit Size, anfwerable to the Bignefs of the Swarm to 
 fill it that Year; and having a Sheet or fuch like doth 
 fpread upon the Ground, fet the Hive thereon for fome 
 time until the Bees are fettled therein; or if the Bough is 
 {mall on which they fwarm, you may cut it off, and put 
 it in the Hive under the Sheet, as aforefaid. 
 
 If the Swarm feparate, and light in two Places, but in 
 Sight of one another, dilturb the lefler Parcel, and they 
 will fly to the reft ; but if not in Sight, then hive them in 
 two Hives; then bring them together, and lhake the Bees 
 out of one of the Hives on the Sheet whereon the other 
 Hive Hands, and place the other Hive upon them, and they 
 will take to it. Whenever Swarms come late, and are but 
 fmall, ’tis convenient to unite them, by which Means they 
 will be more induftrious in their Labour. The Manner of 
 uniting them is this: Place the Hive wherein you have 
 newly put your Swarm you intend to drive into another, 
 in a Place that the Skirts may be uppermoft, and fet the 
 other upon him, binding them about the Skirts with along 
 Towel, and folet them Hand till Morning, and the Bees 
 will allafcend, that you may the next Morning fet the Re¬ 
 ceiver on a Stool, and after this Manner you may put two 
 or three Swarms together; but be fure to unite them the 
 fame Evening, or the next at fartheft, that they fwarm. 
 
 For preferving yourfelf from flinging in the time of 
 fwarming, the belt and fureft Way is to be provided with 
 a Net made of fine Thread or Silk, with a clofe Melh, 
 which call over your Head, Hat and all, compafling your 
 Face; and for your Hands have on Gloves, and if notwith- 
 ftanding you happen to be ftung, pull out the Sting as foon 
 as poflible, and for affwaging the Swelling, heat a Piece of 
 
 Iron 
 
518 *The Farmer's Beil Guide. 
 
 Iron red hot, and hold it as near to the Place grieved as 
 polhble, and as long as you can bear it, and it will draw 
 out that fiery Venom caufed by the Sting. But the molt 
 common Way is to rub the Wound with the Leaves of 
 HouHeek, Mallows, Marygolds, Rue, Hollyhocks, and 
 Vinegar, or Salt and Vinegar, but none of thefe are fo 
 good. j . , , •• i 
 
 As foon as a Swarm hath entred the Hive, they lofe no 
 Time, but begin to work and gather Wax for the building 
 their Combs, fo that it.is a Sight worthy to be feen, to 
 obferve how thefe poor Creatures frame their curious 
 Workmanlhip ; which may be done if put into tranfpa- 
 rent or Glafs Hives, or in Wooden Hives with Glafs Win¬ 
 dows. The bell Seafon to remove an old Stock of Bees, is 
 about Michaelmas ; alio about the End of February , or Be¬ 
 ginning of March at the lateft. Let it be in the Evening, 
 when ail the Bees are at quiet, and when the Weather is 
 fair. The Hive mull be put on a Board, and gently carried 
 to the Place where it is to be let, for joggling fpoils the 
 Hive, loofening the Combs, and dilturbing. the Bees. 
 
 It oft-times happens, that thro’ a cold, dry,- and unfea- 
 fonable Spring, as alio by a cold and early Winter, that 
 Bees will not have a fulficient Stock of Honey to keep 
 them. In this Cafe they mull be fed, and the bell Food 
 is Honey mixt with fweet Wort, W'hich mull be conveyed 
 into the Hives by fmall Canes or Troughs daily, till the 
 approaching Summer affords them Proviiion abroad. In- 
 Head of Honey you may give them Sugar; fome give them 
 Toalts of Bread fopt in Ale ; others dry Meal, or Flour 
 of Beans. 
 
 There are feveral things very oftenfive and injurious to 
 Bees, as Smoak, ill Smells, Noife ; ill Weather, as Winds, 
 Cold, Heat, and Rain ; which may be prevented by well 
 placing the Apiaries. Noifome Creatures, as Spiders, 
 Snails, Frogs,Toads, Moths, iffc. and devouring Creatures 
 and lnfedts, as Birds, Mice, Wafps, and Hornets, are alfo 
 injurious to them. 
 
 Different 
 
To dejlroy Moles. 519 
 
 Different Methods for dejlroying of Moles. 
 
 To take Moles after the Vlough. 
 
 You muft have a Carriage with a large Veffel of Water 
 thereon always follow the Plough, and where you fee that 
 the Plough has opened any Mole Holes newly call up, 
 pour in a Pail full of Water, and if they cannot get away, 
 you will fee them immediately come out, when you may 
 eafily deftroy them. If this does not fucceed, then you 
 may have Recourfe to your Trenches. 
 
 The Way to make Trenches for the catching of Mores, and 
 for defraying them therein. 
 
 When you fee any Mole hath newly call, make a Trench 
 fix Inches broad, and as long as you fee good, ar.d open 
 the Earth on both Sides, calling it up as deep as he hath 
 gotie ; then make it fine and put it in again, treading it 
 down in the Trench with your Foot, but not too hard, left' 
 Ihe lhould forfake it. Thus you may make as many Tren¬ 
 ches as you will in any Ground, from a Foot to four Foot 
 long. Which done, you mull watch their Hours of going 
 abroad and returning home, which is early in the Morning 
 in dry or hot Weather; but in moift Weather, or after 
 Rain, they will go abroad and return twice a Day, before 
 and after Noon. When you perceive any in your Trench, 
 which you may know by flicking fmall Twigs a little way 
 in, for the Working of the Moles will throw them out, 
 then come foftly to the Lee Side, and chop down your : 
 Mole Spade crofs behind, thrufting the Earth down with 
 your Foot behind your Spade, then take out your Mole 
 Spade and call her out, for Ihe will often lie Hill when Ihe 
 thinks fhe cannot get away ; when you have done, tread 
 your Trench gently down again, and you may by this 
 Means take many in the fame Trench. 
 
 To take Moles that run Jhalloav in .the Ground. 
 
 A Mole runs fhallow generally in the Spring, that is, in 
 April or May, early in the Morning, and for the moll Part¬ 
 in Trenches or Cart-ruts; you muft be very diligent in 
 watching her, and when you perceive where Ihe runs, let 
 her come forward in the Trench, then go foftly to the Place 
 
 where 
 
520 The Farmer's Beil Guide. 
 
 where Ihe is, but not on the Wind Side, and ftamp the 
 Ground hard down with your Foot, thralling in your Mole 
 Spade to prevent her going back ; which done, you may 
 eafily throw her out and deftroy her. 
 
 7he Way to take Moles in Pots fet in the Earth. 
 
 You Ihould fet your Pots in the Traces you have lately 
 obferved Moles to go in, and fo placed, that the Tops of 
 the Pots muft be even with the Ground in the Trench, 
 covering the Pots about half over ; then put a live Mole 
 into each Pot, for in the gendring Time, which is gene¬ 
 rally in the Spring, the Bucks will run after the Does, 
 and thofe in the Pots will cry, and the others will wind 
 and hear them, and follow them even into the Pots ; and 
 as they cannot get out again, they will cry and fight till 
 they have almoll killed one another. 
 
 Herw to find out the Nefis of Moles. 
 
 They breed but once a Year, that is, in the Spring j 
 therefore from March view your Ground to find out any 
 new-caft Hills, at the Middle whereof, pretty low, they 
 make their Nells, not unlike to that of a Field Moufe, fo 
 that you muft obferve, that about St. Mark's Day you may 
 poflibly take all their young in their Nells; and by watch¬ 
 ing the Trench, you will catch the Dams coming to feek 
 their young. 
 
 To drive Moles from Place to Place. 
 
 When you perceive any Holes that are newly call, open 
 the fame, and put therein ftamped Garlick wrapped up in 
 Linnen Clouts, of the Bignefs of a Walnut, placing each 
 fo, that both Ends be open ; then cover the Holes again, 
 and the ftrong Smel,l thereof will caufe the Moles to go. 
 from thofe Places. Some advife Tar, fojne Laurel, fome 
 Coleworts or Elder ftampt, fome Galbanum fumed in 
 Holes, which will caufe them to fly ; fo that when you 
 fee them work in other Grounds, always fume the lame, 
 and it will certainly drive them away. 
 
 Of Traps. 
 
 You may buy any Sort of Mole-traps in moll Market- 
 Towns in England, and if they be fet by a good Hand in 
 the Trenches or Hills they are feen to run in, they will 
 
 take 
 
The Farmer's . Kalen dar. 5 21 
 
 take many as they come or go at all Times. Thus you 
 may dejtroy them in all Grounds if you 'will take Pains. 
 
 Of Curs. 
 
 A good way to deftroy Moles in your Grounds, is to 
 bring up a young Cur to go along with you when you go 
 a catching them; when you take one, rub it gently and 
 foftly about his Nofe, bob it to and fro at his Mouth, and 
 then lay it down and let him mouthe if himfelf; thus by 
 playing with him, and letting him play with the Mole, and 
 a little conllant Practice, he will come to find them out 
 and kill them himfelf ; and when he grows up and gets a 
 thorough Scent of them, he will find out and deftroy three 
 to your one. 
 
 The Farmer and Husbandman hawing a Multiplicity of Bu- 
 fnefs upon their Hands , by which Means fome Things 
 may be apt to flip their Memories; for preventing of 
 which, I Jhall here give them a Jhort Kalendar of Work 
 to be dotie in the Fields, Yard, &c. in every Month 
 throughout the Year. 
 
 y A NU ARY. Now is your Time to plow or fallow 
 
 the Ground defigned for Peafe, Beans, or Oats; fow for-i> 
 ward Peafe ; Water Meadow and Marfh Lands, and cut 
 Furrows to drain your Arable Land ; if the Weather is 
 frofty, carry out your Dung, laying it in Heaps on the 
 Land till mild Weather comes to Ipread it. Lop and 
 top Trees, and cut your Coppices and Hedge Rows : 
 Hedge and Ditch : Plant Trees : Cut away Ant-hills: 
 Houle your Weanling Calves and Colts : Be careful of 
 your Ewes and Lambs ; fet Traps for Vermin ; remove 
 Bees, and turn up Bee-hi^es, and fprinkle them with 
 fvveet warm Wort. 
 
 FE B R UAR Y. Sow Peafe, Beans, Tares, and Oats: 
 Carry out Dung and fpread it before the Plough ; but for 
 Pafture Grounds that are wet, chufe the hard Frofts : 
 Plant Quicklets, and fuch Trees as were left undone laft 
 Month. Set Ofiers, Poplars, Willows, and other Aqua- 
 ticks. If the Seafon is mild, fow Hemp and Muftard- 
 
 feed t 
 
522 The Farmers Beft Guide. 
 
 Seed: Cleanfe your Ground from Moles before Breeding 
 Time, which is in March , and fpread the Mole-hills: Cur 
 Coppices: Lop Trees j and Plaih Quickfets : Open half 
 the Paffages for your Bees. 
 
 0- k • *d i , . i >y r»i tiidD Oj vr>?/ 
 
 MARCH. This Month'and the next Tow all forts <5# 
 Trench Graffes or Hay Seeds, and if temperate Weather, 
 Hemp and Flax: Sow alfo Oats, Barley/ and Peafe : 
 Deilroy what Moles you could not lift Month : Continue 
 to fet Ofiers, Willows, and the like Aquaticks. Layup 
 your Meadows and Paftures defigned for Mowing, and 
 keep up your Fences. If the Weather be dry, roll your 
 Wheat : Lop Trees, and fell Coppiced. ' This is the beft 
 Seafon to raife the beft Brood of Poultry. 
 
 APR T-L. If'the Spring is FoTward, "ClsafiftT and rid 
 away the Wood from the Coppices, and fence them in to 
 preferve them from Cattle. Fell fuch Timber you intend 
 to bark. If the Seafon is dry, fallow your Ground. 
 Cleanfe and fcour your Ditches, and make hafte to fow 
 fuch Trench Seed as you could not fow laft Month. Sow 
 Hemp and Flax alfo at the Beginning of this Month ; and 
 at the End lay open your Bees, to gather the Sweets of 
 the Flowers. .. 
 
 MAT. If your Corn be too rank, mow it, or feed 
 it down with Sheep. Sow Buck-wheat and later Peafe. 
 Weed your Quickfets: Drain wet and marlhy Ground : 
 Turn out your weanling Calves to Grafs: Twy-fallowyour 
 Ground: Get Home your Fewel; cleanfe your Ground 
 from Broom, Furze, Gofs, &c. and grub up fuch Cop¬ 
 pices and Hedgerows as you intend lhould not grow a- 
 gain : Sell off your Winter-fed Cattle ; look after your 
 Sheep if the Weather proves wet, for Fear of the Rot, 
 At the End of this Month mow your Clover, St. Foyn^ 
 and other French Grades ; and watch your Bees, now 
 ready to fwarm. 
 
 JUNE. Walk and Iheer Sheep. And now begins 
 the Hay Harveft in high forward Meadows. Fallow your 
 Wheat Land, which will kill the Weeds, and mellow 
 the Ground. Cleanfe and fcour your Ponds and Ditches 
 from the Mud. Fetch home your Fewel, before your 
 
 Team 
 
tfhe Farmer's Kalendar. 523 
 
 Team is employed in Harveft Affairs. Weed your Corn, 
 and fow Rape, Cole-feed, and Turnip-feed. Take care 
 of your Sheep for Fear of the Rot, for Mildews and 
 Honey-dews begin to fall. Set Saffron. Be careful of 
 your Bees, this Month being the principal Time of their 
 fwarming. And now is the Time to diltil Waters, and 
 make Syrups. 
 
 JULY. This Month and the next is the Husband¬ 
 man’s bufy Time, Hay Harveft admitting of no Delay,, 
 efpecially if fair Weather offers. Gather your earlieft 
 Hemp and Flax : Sow Turnep-feeds. Towards the latter 
 End of this Month your Rye will be ripe, efpecially if 
 the Seafon be forward. Streighten the Entrance of your 
 Bees, and kill the Drones, Wafps, Flies, isfc. that an¬ 
 noy them. 
 
 AUGTJST. Continue bufy in getting in your Har¬ 
 veft. You may yet twy-fallow, and carry out your Dung 
 for your Winter Corn, laying it in Heaps to be fpread 
 before the Plough. Now geld your Lambs, and put a 
 fatting fuch Ewes and Cows as you do not intend for 
 Store. About the End of this Month you may mow your 
 Rowen or After-Marfh Grafs; alfo your Clover, and o- 
 ther French Graffes, will be fit to cut again. Look after 
 your Bees, and lcreighten their Paffage to fecure them 
 from Wafps ; and thofe you intend not to keep, deftroy 
 for their Honey. 
 
 SEPTEMBER. This Month fow Wheat ; geld 
 Cattle ; put your Boars up to fatten ; beat out Hemp-feed, 
 and water your Hemp. Gather Maft, and put your Swine 
 into the Woods. Carry out what Dung you have to be 
 fpread on your Wheat Land before the Plough. Look 
 after your Bees, deftroy the Wafps, &c. Streighten the 
 Entrance into their Hives, and deftroy thofe you intend 
 not to keep, taking away their Honey. 
 
 OCTOBER. Continue to fow Wheat; fow alfo 
 Hotfpurs on rich and warm Ground for a forward Crop : 
 Lay up your Barley Land dry ; water-furrow, and drain 
 your new-fown Wheat Ground ; fow Mails for Coppices 
 or Hedge-rows; plant Quickfets, and plaih your Quick- 
 
 fet 
 
524 Farmer's Beil Guide. 
 
 fet Hedges. You may aLfo begin to fet Trees; wean 
 your Colts foaled of your working Mares at the Spring ^ 
 fell off fuch Sheep as you defign not to keep; and be 
 careful in removing your Bees. 
 
 NO V EM Bp R. Fat your Swine for Slaughter: Call 
 out your mufhy Straw in moift Places to rot for Dung : 
 Plant Timber and Fruit-trees if the Weather be open : 
 fell Coppices and lop Trees: Break Flax and Hemp ; 
 and deftroy Ant-hills. 
 
 DECEMBER. Now begin to'houfe Cattle, or fod¬ 
 der them Abroad : Lop Trees, and fell Coppices: Plant 
 all Sorts of Trees, as well Fruit as others, provided they 
 are fuch as fhed their Leaves: Bleed Horfes : Fat Cattle 
 and Swine: Deftroy Ant-hills: Over-flow Meadows, and 
 drain your Corn-fields by cutting Water-furrows. It is a 
 good Time to plough for Peafe or Beans: And be fure to 
 feed fuch Stocks of Bees as are weak. 
 
 Directions for Painting Pales and Rooms. 
 
 Red-Lead, Sec. for frft Priming. 
 
 Grind your Red-Lead with Linfeed Oil, and ufe it 
 very thin for the firft Colouring or Priming ; then pre¬ 
 pare your drying Oil thus : Put two Quarts of Linfeed- 
 Oil into a Skillet or Sauce-pan,, and.put.to it a Pound of 
 burnt Amber ; let it boil gently for two Hours, (but it 
 fhould be done fome Di fiance from the Houfe for. fear .of 
 its catching Fire) then let it fettle, and it will foon be fit 
 for Ufe : You mull then pour off the clear to ufe with the 
 White-Lead,, and ufe only the Lees or Dregs with your 
 Red-Lead. 
 
 Second Priming. 
 
 Take an hundred Weight of White-Lead, with an 
 equal Quantity of Whiting in Bulk, but not in Weight; 
 grind them together with Linfeed-Oil pretty ftiff j when 
 you ufe it, mix fome of the above-mentioned dry Oil 
 
 with 
 
yj put ruing 1 aicb ana Kooms. 52$ 
 
 with it, and a (mail Quantity of Oil of Turpentine. 
 Take care not to Paint with the above till the fird Prim¬ 
 ing is quite dry. 
 
 Pajle or Putty to flop Cracks or Holes , in Pales, Sec. 
 
 Take Linfeed-Oil and drying Oil, of each an equal 
 Quantity, and mix a Quantity of Whiting in them till 
 it becomes very diff; when ’tis fo diff that it cannot 
 be worked with the Hand, add more Whiting and beat 
 it up with a Mallet till ’tis differ than Dough ; when 
 your fecond Priming is dry, flop all Places as require it 
 with this Putty, and when the Putty is a little dry at 
 Top, then lay on the lad Paint, which mud be prepared 
 thus : Grind fome of the bed White-Lead veiy diff with 
 iinfeed Oil, and when you ufe it put to it fome of the 
 drying Oil and fome Oil of Turpentine. 
 
 IVainfcot Colour for Rooms. 
 
 Let a fmall Quantity of yellow Oker be added to 
 your White-Lead when you mix your lad Paint, and 
 ufe it as above dire&ed. Mod Rooms are now Painted 
 Wainfcot Colour, but if you chufe yours of any other, 
 ’tis but mixing any other Colour with the White-Lead 
 indead of Yellow-Oker. You fhould always have half a 
 Dozen Earthen Chamber-pots and Brufhes, and keep 
 each to its proper Ufe. 
 
 Yellow Varnijb. 
 
 Take feven Ounces of Seed-Lake, half an Ounce of 
 *Sandarack, a Quarter of an Ounce of Gum-Anime, and 
 one Dram of Madich ; put them in one Quart of Spirit 
 -of Wine, and let them infufe for two Days, then drain 
 n off, and keep it for Ufe. ’Tis good for Tables, 
 Frames of Chairs, or any thing Black or Brown ; do it 
 500 with a Brulh three or four Times, nine Times if you 
 polifli it afterwards, and one Day between every doing ; 
 Lay it very thin the fird and fecond Time, but after¬ 
 wards you may lay it on fomething thicker. 
 
 White Varnijb . 
 
 To one Quart of Spirit of Wine take "eight Ounces 
 of Sandarack well walked in Spirit of Wine, (which 
 
 Spirit 
 
iyZV - IrJc JL Ul nnj J uurt uuiuui 
 
 Spirit of Wine will afterwards make Yellow Varnifh) 
 then add to it a Quarter of an Ounce of Gum-Anime 
 well picked, half an Ounce of Camphire, and One Dram 
 of Maftich; keep this as long as the Yellow Varnifh, 
 then ilrain it out and keep it for Ufe. 
 
 ■ r - v n ; •' • ' • 
 
 
 
 t • . J »•, 
 
 - . £, , f - - 
 
 
 
 
 , i - [)i " 1 
 
 - 
 
 
 ■ " '* ** . 
 
 • ;,j ;i 1 ^ti.fi o’. 
 
 s; ... .t 
 
 • v;»ii 
 
 
 ’ •!' r.V •>; ; 
 
 ■ Lhs ,f*fie 
 
 Vj <, 
 
 • . ... 1 » ■■ 
 
 : • ■ . 1 ' 1 
 
 If-' * T "t ‘ f t 
 
 
 ;\f far v rpj ? 
 
 mit’pii r.oui'i ilt 
 
 •oh 
 
 
 Itnii'i - n -,u.)x; 
 
 Xib ■ ..'i n ?*-‘i 
 
 sdl n ul*/ 
 
 
 - :ti\ ehij dsiv 
 
 : > t ■ it 
 
 a 4•, * 
 - ; ... X J.J 
 
 
 ■ r 
 
 ‘ f • . f ■ • fl J; J , r |v 1 
 
 F I 
 
 iV 
 
 / 
 
 A 
 
 .'idj 
 
 
 * 
 
 
to 
 
 N D E X 
 
 To PART I. 
 
 , r* r> w 
 
 BEING THE 
 
 ,7 ^ • I . 
 
 Comp l eat Family-Piece. 
 
 A. i- ..'Vit/ 
 
 A C H or Strain 
 
 jl Aches or pricking Pains in the Skies 
 Acidities or Heart-burnings 
 After-Pains : ■ 
 
 After-Birth to bring away 
 
 J £ ue „ 9> 2o> 37 > 4N 68—714 
 
 -Quartan 
 
 -and Fever intermitting 
 
 — 1 —Tertian, an Amulet for 
 • a Wrift Plaifter for 
 
 
 Page 79 
 
 4 1 
 
 42 
 
 4 
 
 *7 
 
 75 > 87 
 
 42 
 
 22, 36 
 34 
 
 •a r 
 
 Ale, Dr. Butler's purging 
 •—King William's PoiTet with it 
 
 — Elder 
 
 — to preferve it 2 g r ^ 
 
 Alexiterial Milk Water 
 
 Alkermes , Spirit of 
 Allen, the Lady’s Water 
 Almonds parched 
 
 4 1 
 2 47 
 
 265 
 282, 283 
 242 
 245 
 256 
 231 
 Almond 
 
I IN U E—2C7 
 
 * \ 
 
 * €: 
 
 v • ;'/ > 
 
 j. i- .* 
 
 Almond Cakes 
 
 -Cream 
 
 ——Pudding 
 ——Hogs Puddings 
 ■ — Chocolate ones 
 —Fricafyed ones 
 -Puffs 
 
 --Tourt . 
 
 —Butter 
 
 Ambergreafe , Tincture of 
 Amulet of Eggs the favoury way 
 Anchovies pickled 
 
 Angelica Water, the greater. Compofition of 
 Angelica candied 
 Annifeed Water 
 Anthony % Fire 
 Antifcorbutick Water 
 Apoplexy _ 
 
 Apopleiiick Fits 
 Appetite to create 
 Apple Tan fy 
 
 -Fritters 
 
 Apples ftewed 
 ■—— dried 
 
 Apricots , Marmalade of 
 
 -Wine ffi 
 
 -ripe. Marmalade of o 
 
 - - Chips 
 
 •-preferved green 
 
 - - in Jelly 
 
 - - candied 
 
 ——— dried 
 
 --dried like Prunello’s 
 
 T -r f, 
 
 April , a Bill of Fare for 
 Aqua Mirabilis 
 Artichoke Pye 
 
 Artichokes pickled, to boil all Winter 
 
 -to keep them all the Year 
 
 Artificial Venifon 
 
 -Claret 
 
 A/hen-Keys pickled 
 Afibma 
 
 Afparagus Soop 
 
 vs'l 
 nr . fin ■ 1 
 f.i'lH ifn" 
 
 189 
 123 
 
 »53 
 
 J 59 
 . - 168 
 
 229 
 188 
 188 
 118 
 
 258 
 
 x 39 
 
 210 
 
 241 
 
 230 
 249 
 
 22 
 248 
 8, 38 
 
 4°> 74 
 3 
 
 j,6 9 
 
 162 
 
 141 
 
 226 
 
 198 
 
 266 
 198 
 238 
 
 225 
 
 226 
 232 
 
 237 
 
 *39 
 203 
 241 
 176 
 214 
 
 238 
 1 32 
 
 267 
 217 
 
 16, 49 
 100 
 — pickled 
 
 if r 
 
 3 
 
INDEX. 
 
 ' pickled 
 
 AJihmatick Cough 
 Auguft, a Bill of Fare for 
 
 B. 
 
 J^A C K, Pain or Heat of 
 Bacon, how to fait it 
 
 — - Wefphalia 
 
 ---to dry and fait Hams of 
 
 Bake Herrings 
 Baked Pudding 
 
 -Sack Pudding 
 
 Balls, favoury 
 
 Balfam to ftanch Blood of freih Wounds 
 
 • -Liquid 
 
 • -of Tolu 
 
 -*— Lucatellus 's 
 
 -for outward or inward Sores 
 
 -for green Wounds 
 
 — --- Yellow 
 
 Ba) berries pickled 
 
 — --preferved 
 
 -Syrup of 
 
 Barley Cinnamon Water 
 -- Wine 
 
 -Gruel 
 
 • -Water 
 
 -Cream 
 
 Batalia Pye 
 
 Beans, French, pickled 
 Beef ilewed 
 
 -potted 
 
 —— Dutch 
 
 --Scarlet 
 
 -A-la-Mode 
 
 - hanged 
 
 • -Fibs of, pickled 
 
 -a Rump to bake 
 
 -a Rump ilewed 
 
 -collared 
 
 Beer, to preferve it 2 g j 
 
 -ilrong, how to brew it 
 
 A a 
 
 211 
 
 48 , 7 + 
 204 
 
 7 
 
 182 
 
 *35 
 
 103 
 
 130 
 1 6j 
 163 
 110 
 
 88 
 
 93 
 
 88 
 
 89 
 
 93 
 
 95 
 
 89 
 
 219, 221 
 
 2 3 t 
 
 9 1 
 
 249 
 
 2 75 
 
 117 
 
 3L 
 120 
 1 ~z 
 217, 221 
 142 
 178 
 
 *43 
 
 144 
 
 ! 53 
 
 178 
 
 216 
 
 . , J 43 
 ibid. 
 
 104, 182 
 282, 283 
 284. 
 Bill 
 
INDEX. 
 
 
 Bill of Fare 202, 203, 204, 205 
 
 , 206, 207 
 
 Birch Wine 
 
 271 
 
 Bisket Drops 
 
 195 
 
 Biskets 
 
 196 
 
 -hard 
 
 ibid. 
 
 ■-little hollow ones 
 
 ibid. 
 
 - Dutch thin ones 
 
 '9 7 
 
 Bifque ofPidgeons 
 
 183 
 
 Biting of a mad Dog 10, 
 
 44 > 95 
 
 -of a Viper 
 
 <> 5 ’ 74 
 
 Bitter Draught 
 
 2 5 
 
 Black Jaundice 
 
 27 
 
 -Pear Plumbs, to preferve them 
 
 239 
 
 -Cherry Water for Childrea 
 
 31 
 
 -Hogs Puddings 
 
 J 59 
 
 - Salve 
 
 82 
 
 *-_ Cherry Wat;er 
 
 251 
 
 -Cherry Wine 
 
 273 
 
 Blanched Cream 
 
 1 *9 
 
 bleeding inwardly, to ftop 
 
 i j 
 
 -to ftop in Wounds 
 
 69 
 
 Blijlers without Cantharides 
 
 46 
 
 -to raife 
 
 47 
 
 Blow in the Eye 
 
 10 
 
 Bisod, to enrich 
 
 1 
 
 *-congealed or bruifed 
 
 45 
 
 -to ftanch from the Nofe and Body, ibid, and 76, 88 
 
 .-fpitting 
 
 11 
 
 -extravafated to refolve 
 
 46 
 
 --a Styptick for Hopping it 
 
 43 > 4 ^ 
 
 Bloody Flux 
 
 3 > 49 > 7 6 
 
 •-Water 
 
 66 
 
 Boil Garden Things Green 
 
 110 
 
 -Peafe 
 
 240 
 
 Boiled Pudding, a good one 
 
 158 
 
 Boned and forced Pullets 
 
 140 
 
 -Tench 
 
 129 
 
 -Pike 
 
 1 3 1 
 
 Brace cf Carp to drefs 
 
 128 
 
 Bread Pudding 
 
 *57 
 
 and Butter Pudding for Fall Days 
 
 ibid. 
 
 —— the common Sort 
 
 l 94 
 
 
 Breaji 
 
INDEX, 
 
 Breajl, Leg or Arm (fore) 
 
 —— flaggy, to reduce 
 -fore, before and after breaking 
 
 — -- Ulcers in, and elfewhere 
 
 --Cancer in 
 
 --- of Mutton collared 
 
 — -of Veal collared 
 
 *-of Veal ragooed 
 
 Breajls, to dry up Milk in 
 Breathing , Difficulty of 
 Brewing, Directions for 
 -Veflels 
 
 -Veflels, to fweeten and clean them 
 
 — -the Seafon proper for it 
 
 Bride Pye 
 
 Broil Pidgeons whole 
 Broom Buds pickled 
 Broth, llrong to keep 
 Brown Bread Pudding 
 --- Scotch Collops 
 
 — -Fricafy 
 
 -- French Loaves 
 
 - Sugar 
 
 Briony Water 
 
 * -compound 
 
 Bruife or Contufion 
 -by a Fall 
 
 --inward 
 
 * -in the Members 
 
 ——— or Strain 
 
 ■-Ointment 
 
 Buggs, to deltroy them 
 Bu?ms, to make them 
 Burn 
 
 * -to take Fire out of 
 
 Burning Perfume 
 
 Burns 
 
 -an Ointment for 
 
 Burftennefs 
 
 Butler s (Dr.) Cordial Water 
 Butter, a good way to make it 
 "— ■ ■■ 1 Almond 
 
 A a £ - 
 
 ‘ 5 r 
 
 3 
 
 42 
 
 1.6 
 
 34 
 48 
 146 
 
 H9 
 
 J 53 
 28 
 42, 80 
 
 276 
 
 277 
 
 283 
 
 284 
 172 
 
 *4* 
 211 
 104 
 163 
 
 * 5 1 
 
 113 
 
 1 95 
 238 
 
 2CS 
 
 ib. 
 
 44 
 
 11 
 
 12 
 
 z 7 
 
 60 
 
 *3 
 3z 
 794 
 ' 7 
 3i 
 240 
 46, 81 
 
 83 
 
 22 
 
 244 
 
 118 
 ibid. 
 -Prawns 
 
 1 
 
INDEX. 
 
 —.—- Prawns, Shrimps, and Crawdlh. 13 2 
 
 -Crabs or Lobders 130 
 
 Buttered Loaves to eat hot. 163 
 
 c. 
 
 Abb age Pudding 
 ° pickled 
 
 ■■ — forced whole 
 
 -Red dewed 
 
 -Lettuce Pye 
 
 Cake , a Plum one 
 
 -a French one to eat hot 
 
 ■ . - an ordinary Seed one 
 
 --a Carraway one without Yead 
 
 .-a good one 
 
 -the White one 
 
 — an ordinary one to eat without Butter 
 
 -a rich Seed one 
 
 -a great one. Icing for it 
 
 -a rich great one 
 
 -Almond 
 
 --the Marlborough one 
 
 --Lemon 
 
 f 
 
 .-Orange 
 
 Cakes , Wormwood ones 
 
 _of any Fruit, to dear them 
 
 --- Portugal 
 
 - Sbre-vofbury 
 
 - - Whetjlone 
 
 Calf's Head pickled 
 
 - Head drefled 
 
 --Head Collared 
 
 -Foot Pudding 
 
 --Head hafhed 
 
 -Fcot jelly 
 
 Camomile Flower Water compound 
 Camphorated Water 
 Cancer in the Bread 
 
 -not broken 
 
 Candy Fruit 
 
 - -Orange Chips 
 
 --any Sort of Flowers 
 
 155 
 
 218 
 
 1 ! 5 
 116 
 
 *75 
 
 191 
 
 187 
 
 193 
 
 191 
 ib. 
 
 192 
 ibid. 
 
 193 
 
 , l8 5 
 
 ibid. 
 
 189 
 
 194 
 
 190 
 19°, 194 
 
 194 
 
 288 
 
 187 
 
 193 
 
 ib. 
 
 219 
 
 149 
 
 146 
 
 159 
 
 1 5 ° 
 199, 200 
 256 
 247, 249 
 
 4 8 , 95 
 38 
 92 
 200 
 202 
 — Orange 
 
INDEX. 
 
 ■ ■■■ - Orange Flowers 
 
 20 I 
 
 - Cherries 
 
 23 I 
 
 - Angelica 
 
 23O 
 
 - Pears, Plumbs, Apricots, &c. 
 
 232 
 
 - Flowers 
 
 233 
 
 Canker in the Mouth 
 
 3 > 78, 93 
 
 Cardetnum 
 
 2 c 0 
 
 Carrot Pudding 
 
 1 54 
 
 -— — Puffs 
 
 189 
 
 Carp, to drefs a Brace of 
 
 128 
 
 - Stewed 
 
 116, 127 
 
 Carravcay Water 
 
 2 CO' 
 
 ■ - Cake 
 
 191 
 
 Carravcays, Spirit of 
 
 257 
 
 Cajks, to clean and fweeten them 
 
 283 
 
 Catchup of Mufhrooms 
 
 103 
 
 Caudle , Oatmeal 
 
 119. 
 
 • - Tea 
 
 102 
 
 - for Sweet Pyes 
 
 169 
 
 —— a fine one 
 
 120 
 
 - Flummery 
 
 I 1 1 
 
 Centaury Water 
 
 251 
 
 Cephalick Water 
 
 248 
 
 -- or Head Powder 
 
 56 
 
 Cere- Cloth 
 
 6 
 
 Cbampaigne , Englifb 
 
 270 
 
 Charity Oil 
 
 36 
 
 Cheefe , a frefh one 
 
 12 3 
 
 - a thin Coat on 
 
 121 
 
 - a Chedder one 
 
 123 
 
 - the Queen’s, 
 
 ib. 
 
 Che/nut Pudding 
 
 162 
 
 Cheefe- cakes 
 
 164 
 
 - without Runnet 
 
 167 
 
 Cherry Wine 
 
 273 
 
 -- Brandy 
 
 248 
 
 Cherries, Syrup of 
 
 91 
 
 - - Marmalade of 
 
 198 
 
 • -- candied 
 
 231 
 
 • - preferved 
 
 1 234 
 
 Chervil or Spinage Tart 
 
 186 
 
 Chicken Pye 
 
 172 
 
 A a 3 
 
 Chickens< 
 
I N D E 
 
 X. 
 
 Chickens with Sellery 
 
 140 
 
 -forced with Oykers 
 
 ibid. 
 
 —--fricafied or white 
 
 ” 3 ’ *37 
 
 -mumbled 
 
 114 
 
 Child, a dead one, to bring away 
 
 21 
 
 Childblain Salve 
 
 Si 
 
 Children's Blood to fweeten 
 
 29 
 
 Chocolate Almonds 
 
 168 
 
 Cholick 18, 39, 42, 
 
 49, 69, 71, 77, 94 
 
 Cinnamon Water, Barley 
 
 249 
 
 Water, fmall 
 
 257 
 
 -Water, krong 
 
 256 
 
 Citron Water 
 
 250, 267 
 
 Claret, artificial 
 
 267 
 
 Clary Wine 
 
 272 
 
 Clear Wine 
 
 275 
 
 -Cakes of any Fruit 
 
 190, 236 
 
 Cloaths, to whiten them 
 
 95 
 
 Clove Water, white 
 
 242 
 
 -Gilly-flowers pickled 
 
 211 
 
 --Water, red 
 
 ibid. 
 
 Cock Ale 
 
 266 
 
 Cockles pickled 
 
 218 
 
 Cod Stewed 
 
 104 
 
 Cod's Head roaked 
 
 146 
 
 Codlin Jelly 
 
 201 
 
 Cold, a fure Method of curing it 
 
 1 
 
 Colds 
 
 9, 26, 70 
 
 Collar a CalPs Head 
 
 146 
 
 --a Break of Mutton 
 
 ibid. 
 
 -— a Break of Veal 
 
 M 9 
 
 -a Pig 
 
 142, 14S 
 
 -Cow Heels 
 
 M 4 
 
 Collared Eels 
 
 179 
 
 -— Salmon 
 
 129 
 
 •—-Beef 
 
 182 
 
 -Venifon 
 
 *74 
 
 Co Hops, Scotch 
 
 J 49 
 
 -Brown, Scotch 
 
 
 -white 
 
 ibid. 
 
 Colouring^ or Puddings 
 
 161 
 
 Compound Scordium Water 
 
 245 
 
 Horfe Radilh Water 
 
 250 
 
 
 Compound 
 
INDEX. 
 
 Compound Piony Water 254. 
 
 -Camomile Flower Water 256 
 
 -Gentian Water 257 
 
 . . — Briony Water 258 
 
 Compaction, the lefl'er of Wormwood Water 259 
 
 -the greater of Wormwood Water ibid. 
 
 -the greater of Angelica Water 241 
 
 Conferme of Rofes 90 
 
 -of Hips ibid. 
 
 Confumption 6 , 19 
 
 -•-Procefs in a 22 
 
 Con/umptions, a Lime Water for 33 
 
 -a nourilhing Aliment for 48 
 
 — -a Water againft 244 
 
 Ccntujions _ 44,48,50,51,59 
 
 Connsulfion Fits 8, 49, 76 
 
 Convuljions in Children 10 
 
 -and Epilepfies 54 
 
 Cordial Water, Dr. Butler'% 244 
 
 ■ -Mint Water 245 
 
 -Black Cherry Water 251 
 
 -Gold 253 
 
 Corns, to cure them 50, 80, 87 
 
 CoJiinjenefs 26, 49 
 
 Cough, Whooping 25 
 
 ■ -Tickling 35 
 
 -fettled on the Stomach 34 
 
 -Afthmatick 48 
 
 Coughs _ 32, 48, 49 
 
 Ctnv-heel fried 144 
 
 -collared • ibid. 
 
 -Pudding 160 
 
 Con.vjlip Wine 272 
 
 Crabs buttered 1 30 
 
 Cracknels, little ones 196 
 
 Cramp, an Amulet again ft 34 
 
 CranxjfiJh Soop 97 
 
 -buttered ' 132 
 
 Cream, whipt 12 I 
 
 -Rice 1 18 
 
 -Blanched 119 
 
 -Lemon ib: 
 
 — --Barley 130 
 
 Cream, 
 
INDEX, 
 
 Cream , Orange 
 
 122 
 
 - Almond 
 
 123 
 
 -- Quince 
 
 1 24 
 
 - of any preferved Fruit 
 
 ibid. 
 
 - Ratafia 
 
 1 21 
 
 — - Sack 
 
 ibid. 
 
 — - white Wine 
 
 112 
 
 -- Goolberry 
 
 122 
 
 - Steeple 
 
 120 
 
 Cheefe, a Summer one 
 
 1 24 
 
 - the New-Market one 
 
 118 
 
 — - a thick one 
 
 125 
 
 Cruji for Tarts 
 
 186 
 
 Cucumbers fried 
 
 107 
 
 -- Hewed 
 
 ib. 
 
 •- forced 
 
 "7 
 
 - to pickle 
 
 210, 221 
 
 - - mangc’d 
 
 212 
 
 - green, preferved 
 
 23? 
 
 - -— pickled in Slices 
 
 216 
 
 Curd Pudding 
 
 l 57 
 
 Curlews potted 
 
 1 79 
 
 Currant Wine 
 
 tg 
 
 ON 
 
 OO 
 
 V* 
 
 0 
 
 Currants , Syrup of 
 
 93 
 
 - white, to make Jelly of them 
 
 233 
 
 • - Marmalade of 
 
 197 
 
 - preferved 
 
 240 
 
 Cuftard Pudding 
 
 ,6 5 
 
 Cujlards, very good ones 
 
 167 
 
 —— - Rice ones 
 
 ib.' 
 
 Cutlets, Veal, larded 
 
 149 
 
 - Pork 
 
 152 
 
 Cyder 
 
 262 
 
 -a llronger Sort than common 
 
 \ 
 
 ib. 
 
 D. 
 
 
 T\Ace, a good Way to dfefs them 
 
 127 
 
 Daffy's Elixir 
 
 251 
 
 Damafcen Wine 
 
 272 
 
 --preferved whole 
 
 228 
 
 Deafnefs • 
 
 7 > 7 2: 
 
 December , a Bill of Fare for 
 
 206 
 
 
 Delivery 
 
I N D 
 
 E X. 
 
 
 Delivery, a Powder to help it 
 
 
 84 
 
 Diabetes 
 
 
 49 
 
 Diarrhea 
 
 
 5 ° 
 
 Difficulty of Breathing 
 
 i bn: 
 
 42 
 
 Directions for Brewing 
 
 
 276 
 
 Difeafe, Venereal 
 
 
 29 
 
 Di/guifed Mutton 
 
 
 148 
 
 Di/h, a made one 
 
 hrioc 
 
 107 
 
 -a fine Side one 
 
 
 113 
 
 D'tjhes , Directions for placing them on Table 
 
 206, 207 
 
 —-a Ragoo for made ones 
 
 
 * 5 * 
 
 Dijlil Verjuice for Pickles 
 
 
 243 
 
 —— Vinegar for Mufhrooms 
 
 
 ibid. 
 
 Dr. Butler s Cordial Water 
 
 
 244 
 
 Dr. Stephens's W'ater 
 
 
 247 
 
 Dr. Butler's Purging Ale 
 
 
 ibid. 
 
 Draught of Salts in a Fever 
 
 « r .V ,1 I 
 
 13 
 
 -bitter 
 
 
 25 
 
 Drefs a Difh of Fifh in general 
 
 
 125 
 
 -a Brace of Carp 
 
 
 128 
 
 —— a frefh Sturgeon 
 
 i\\ j' t .;,* 
 
 127 
 
 -a Neck of Mutton 
 
 
 14? 
 
 —— ■ a Flare 
 
 
 136 
 
 -a Calf’s Head 
 
 
 M 9 
 
 Drink , to preferve it 
 
 281 
 
 , 282, 283 
 
 Drop Biskets 
 
 
 J 95 
 
 Dropfy 
 
 
 6, 66, 70 
 
 Dry Plumbs or Aprico's 
 
 
 237 
 
 •-Pears or Apples 
 
 
 226, 229 
 
 ——Sheeps, Hogs, and Neat’s 
 
 Tongues 
 
 IOI 
 
 •-Apricots like Prunello’s 
 
 
 239 
 
 ■-Flams of Bacon 
 
 
 103 
 
 -Tongues 
 
 
 ibid. 
 
 Duck with Horfe-radifh 
 
 
 *39 
 
 Dullnefs of Hearing, or Hyfterical AffeCtions 
 
 56 
 
 Dutch Beef 
 
 
 1 43 
 
 -Bisket, thin 
 
 
 1 97 
 
 -Gingerbread 
 
 
 184 
 
 Dyfentery 
 
 33 ’ 39 ’ 
 
 49 ’ 54 ’ 7 6 
 
 #0 ' ) 
 
 if 
 
 
 Ebulum 
 
X. 
 
 I N D E 
 
 E. 
 
 JpBulum, fine 
 Eels collared 
 —— roafted 
 ■■ potted 
 
 EggVye 
 
 Eggs with Sorrel 
 -fricafyed 
 
 -to make a Sack Poflet without them 
 
 -Spinage with them 
 
 Elder, Syrup of 
 
 —— or other Buds to pickle 
 
 • -Juice 
 
 • -Wine 
 
 -Ale 
 
 —— Wine at Chrijlmas 
 
 -Flower Wine 
 
 -Buds to pickle 
 
 Elixir Salutis 
 
 — -•— Proprietatis 
 
 — -Stoughton’/ 
 
 • -Daffy’/ 
 
 Endive ragoed 
 Englijh Katchup 
 
 -Sack ^ 
 
 • -Champafgne 
 
 Epilepfies 
 
 E<vil 
 
 Exulcerations in the Kidneys 
 Eye Sight to preferve 
 —- Sight, Water for 
 
 — Contufion in the 50, 
 
 — clammy Humours in the 
 
 — Bloodfhot 
 
 — Inflammatioii and Tumour of the 50. 
 
 — outward Afflictions of the 
 
 — Rednefs and flight Films of the 
 
 a violent Defluxion to flop on the 
 
 — Water, Lady Fitz-Harding' s 
 
 — Water to keep the Eye cool 
 —> Water, an excellent one 
 
 — Stroke or Bruife of the 
 
 269 
 
 1 79 
 131 
 ‘83 
 
 *73 
 
 110 
 
 111 
 
 112 
 ibid. 
 257 
 210 
 259 
 
 273 
 
 265; 
 
 264 
 
 268 
 
 210 
 
 53 
 245 
 
 250 
 
 251 
 
 113 
 106 
 268 
 
 270 
 
 54 
 26, 57 
 
 68 
 
 5> 59 
 
 11 
 
 5*>59 
 
 5° 
 5°, 70 
 
 72,78 
 
 5 1 
 
 5 Z > 77 
 . 5 2 
 ibid. 
 
 53 
 53> 77 
 iQ> 75 
 
 Eye 
 
'INDEX. 
 
 t. ;k 
 
 > ? 5 V'f|Sl 
 
 Eye Water 
 Eyes, Heat in 
 
 -to clear of Films 
 
 -lharp and flimy Humours in the 
 
 -Drynefs to prevent 
 
 -to prevent their running 
 
 — Rednefs of them 
 
 ir 
 
 17 > 243 
 
 39 
 70, 78- 
 
 5* * 
 
 77 y 78 
 
 77 
 76, 77 
 
 v? 
 
 
 F. 
 
 'pJce pimpled, to cure 
 — fwelled 
 
 • a good Thing to walh it with 
 Falling Sicknefs 
 
 --down of the Fundament 
 
 general Bill of 202, 203, 204, 205 
 
 vfcjp< 
 
 Fajl Day Soop 
 February, a Bill of Fare for 
 Fever, a Purge for 
 
 ■ a Draught of Salts for it 
 
 * ~ an excellent Drink in 
 
 Fevers, to abate the Heat and Violence of 
 
 even malignant 
 
 -a Drink for 
 
 Film on the Eye 
 Fine Bread Pudding 
 
 -Caudle 
 
 ■—— Ebulum 
 Fire, St. Anthony's 
 ’ - to take out of Burns 
 
 Fijh Sauce 
 
 * -P ye 
 
 --a general Sauce for all Sorts 
 
 a way to drefs it in general 
 
 Fijlula 
 
 Fits of the Mother 
 
 --Convulfive 
 
 -- Apopleftick 
 
 Flejh Sauce 
 Flooding 
 
 Florentine of Veal 
 Flounders with Sorrel 
 
 -fricafyed 
 
 Flower of All-Salve 
 
 J 3 > 
 
 .)/■ 
 
 WE 
 
 ' 45 
 
 *7y *6 
 22, 39 
 
 54 
 206 
 
 98 
 202 
 
 7 
 1 3 
 38 
 40 
 
 54 
 
 38 
 
 53> 7 °y 78 
 
 r 57 
 
 120 
 
 269 
 221 
 3i 
 , 128 
 176 
 108 
 
 I2 5 
 
 93> 95 
 9 
 
 49»76 
 4°. 74 
 *27 
 
 , 14 
 100, 125 
 
 I 29 
 
 1J 5 
 81 
 
 Flowers 
 
 
 106, 127, 
 
INDEX. 
 
 Flowers, Syrup of 
 
 9 1 
 
 - of Oranges candied 
 
 201 
 
 .-— of any Sort candied 
 
 202 
 
 —- to pickle 
 
 211 
 
 Flummery, a Hart’s-Horn one 
 
 166 
 
 -a pretty Sort 
 
 ibid. 
 
 --Caudle 
 
 111 
 
 Flux, bloody 4, 
 
 49 > 7 6 > 94 
 
 Fluxes of the Belly 
 
 5 °» 54 
 
 Force Cucumbers 
 
 117 
 
 -a Fowl 
 
 150 
 
 -a Leg of Mutton 
 
 152 
 
 Forced and boned Pullets 
 
 140 
 
 -Meat 
 
 99 
 
 -Meat Balls, fweet 
 
 J 45 
 
 -Cabbage whole 
 
 **5 
 
 --Chickens with Oyfters 
 
 140 
 
 -Pullets 
 
 ibid. 
 
 French Loaves, brown 
 
 *95 
 
 —-Barley Pudding 
 
 1 5 5 
 
 --Beans pickled 
 
 217 
 
 Rolls, Oyfters Stewed in them 
 
 141 
 
 —-Bread 
 
 194 
 
 --Cake to eat hot 
 
 11 7 
 
 Frejh Strain 
 
 16 
 
 --Bruife or Contufion 
 
 44 
 
 -Wounds to flench the Blood of 
 
 88 
 
 -Cheefe 
 
 123 
 
 -Sturgeon dreffed 
 
 127 
 
 Fricafy of Chickens 
 
 * 37 > J 38 
 
 -Brown 
 
 JI 3 > J 37 
 
 -— of Tripe 
 
 *45 
 
 -a pale one 
 
 1 37 
 
 -of Pig 
 
 xoB 
 
 -of Ox Palates 
 
 111 
 
 -of Eggs 
 
 ib. 
 
 -of Lainb 
 
 148 
 
 of Great Plaice or Flounders 
 
 JI 5 
 
 Fricafied Rabbets 
 
 1 37 
 
 -Almonds 
 
 229 
 
 F> ied Cow-heel 
 
 144 
 
 Fritters, Apple ones 
 
 162 
 
 —-a good Way to make them 
 
 ib. 
 
 Frontiniac 
 
INDEX. 
 
 Frontiniac Wine 
 Fruit to candy 
 
 -fcalded for prefen t Ufe 
 
 - — Green, preferred 
 
 -to make clear Cakes of any 
 
 Fty Oyfters 
 Fried Cucumbers 
 -Toads 
 
 271 
 
 92 , 93 
 110 
 230 
 22S 
 127 
 joy 
 162 
 
 G. 
 
 QAngrene, to prevent 
 
 Garden Things boiled green 
 Gargle for a fore Throat 
 Gafcoign' s Powder 
 Gentian Water, compound 
 Gingerbread without Butter 
 
 -Dutch 
 
 Gleetings 
 
 Gloves, to walk them 
 
 Gold Cordial 
 
 Golden Pippins preferved 
 
 Gonorrhoea 
 
 Good Soop 
 
 Goojberry Cream 
 
 -Tan fy 
 
 --Gam 
 
 -Vinegar 
 
 -Wine 
 
 -Wine, Pearl 
 
 Goofe Pye preferved 22 
 
 -potted 
 
 -a-la-Daube 
 
 Gout 
 
 Grapes, Wine of 
 Gravel, to bring away 
 
 -and Stone 
 
 -a Water again!! 
 
 Gravy Soop 
 
 -for keeping 
 
 Green Sicknels 
 
 •-Wounds, Balfams for 
 
 -Salve 
 
 B b 
 
 67 
 
 110 
 
 55 
 8> , 
 257 
 184 
 ib. 
 
 73 
 
 87 
 
 *5 3 
 228 
 
 55 
 
 99 
 
 122 
 170 
 165 
 
 s. 2 53 
 
 269 
 
 270 
 
 5, 228, 236, 237, 177 
 180 
 
 4 * 
 
 4> 8-r 
 266 
 3 
 
 12 
 243 
 101 
 103 
 12 
 
 93 ’ 9 > 
 c 3 
 
 Green • 
 
I N D E X. 
 
 Gree» Ointment 
 
 51 
 
 — Peas Soop 
 
 too 
 
 -Peas to keep till Chrijlmas 
 
 103 
 
 -Plumbs preferved 
 
 223 
 
 -Apricots preferved 
 
 22 c 
 
 -Pippins, to make Pafte of them 
 
 2 35 
 
 --Fruit preferved 
 
 230 
 
 *-Cucumbers preferved 
 
 235 
 
 Grinding Malt 
 
 278 
 
 Gripe Water 
 
 i-f 
 
 Gripes 
 
 7 > 55 
 
 -- in Children 
 
 8, 55 
 
 -and Fluxes 
 
 74 
 
 Gruel , Barley 
 
 117 
 
 Gudgeons marinated 
 
 126 
 
 -in Rock Jelly 
 
 ib. 
 
 Gums rotten or corrupt 
 
 25 
 
 -Swelled 
 
 67 
 
 -Scurvy in the, a Water againfl 
 
 24.7 
 
 Gurnets in Rock jelly 
 
 1 26 
 
 Guts, griping of 
 
 55 
 
 H. 
 
 r •« . 
 
 
 JATAms pickled 
 
 216 
 
 — JVeJlphalia 
 
 1 80 
 
 ■ -of Bacon to dry and fait 
 
 103 
 
 Hands, Weaknefs in the 
 
 5 « 
 
 -to clean, whiten, and foften them 
 
 21, 27, 87 
 
 Hanged Beef 
 
 178 
 
 Har^Biskets 
 
 196 
 
 -Swellings, to ripen and difcufs 
 
 19 
 
 Hare Hewed 
 
 135 
 
 -dreffed 
 
 136 
 
 jugged 
 
 ib. 
 
 -P ye 
 
 176 
 
 -potted 
 
 135 
 
 Hajhcd roalt Mutton 
 
 *47 
 
 -Call's Head 
 
 150 
 
 Hafty-P adding 
 
 160 
 
 ---- little ones 
 
 ib. 
 
 Heartburn , Lozenges for 
 
 20, 36 
 
 Harii-iioxa Jelly 
 
 I99. 2GO 
 
 < A „ 
 
 Haunch 
 
E X. 
 
 I N D 
 
 Haunch of Venifon roafted 
 Head, Pain of 
 
 " Weaknefs or Giddinefs in 
 
 --Snuff for 
 
 --a Powder for 
 
 -(Calf s) collared 
 
 * -(Calfsj dreffed 
 
 -(Calfs) halhed 
 
 * -(Cod’s) roafted 
 
 Hearing, Difficulty of 
 
 Heat about the Orifice of tlxe Stomach 
 
 • -in the Eyes 
 
 • -in Fevers 
 
 H&morrhoi ds 
 Herrings baked 
 
 to pickle Red Trout-fafhion 
 
 
 ■ j. 
 
 Henuet, the Lady’s Water 
 Hiccough 
 Hiera Picra, plain 
 Hips, Conferve of 
 Hog Meat Pye 
 Hogs Puddings, White 
 
 -- Puddings, Black 
 
 -Puddings, Almond 
 
 —— Puddings with Currants 
 —■ ■ ■■ Tongues dried 
 Hoarfenefs 
 Holltnv Bifkets 
 
 aching Tooth 
 
 *33 
 20 , 7 2 
 20 
 ib. 
 56 
 146 
 
 *49 
 
 T50 
 
 146 
 
 36,56 
 
 40 
 
 40 
 
 38, 56, 94 
 1 jo 
 216 
 
 Hops 
 
 Horfe-radijh Water 
 How to boil Tench 
 Hungary Water 
 Hurt in the Eye 
 Hyjlerical Water 
 
 J. 
 
 'Anuary, a Bill of Fare for 
 J Jaundice 
 
 -Black 
 
 -Yellow 
 
 254 
 
 72 
 
 2 44 
 90 
 169 
 158 
 
 *59 
 
 ib. 
 
 160 
 
 181 
 
 2 9 > 39 
 
 196 
 
 61 
 
 277 
 250 
 129 
 246 
 10 
 259 
 
 Ice for a great Cake 
 
 B b 
 
 202 
 
 **> 39 
 
 27 
 
 33 > 57 > 6 8 
 
 *85 
 
 Icing 
 
 
INDEX. 
 
 Icing for Tarts 
 
 186 
 
 Jelly of white Currants 
 
 233 
 
 -a Pig in 
 
 200 
 
 —— to keep Smelts in 
 
 109 
 
 -to do Pidgeons in 
 
 1 34 
 
 -Codlin or Pippin 
 
 201 
 
 -Poffet 
 
 i '3 
 
 •-to preferve Apricots in 
 
 226 
 
 --Ribbon 
 
 116 
 
 -to preferve Rafpberries in 
 
 234 
 
 Incontinency 
 
 49 
 
 Inflammation 
 
 7 « 
 
 Jffue, to make raw 
 
 40 
 
 Itch, a Wafh to cure it 
 
 3 *> 57 
 
 *-an Ointment for it 
 
 63, 84 
 
 Jug a Hare 
 
 136 
 
 .-Pidgeons 
 
 i 39 
 
 Juice of Elder 
 
 2 59 
 
 July, a Bill of Fare for 
 
 204 
 
 Jumbals, to make them 
 
 188 
 
 June, a Bill of Fare for 
 
 ib. 
 
 Juniper Water 
 
 241 
 
 K. 
 
 
 Ketchup, Englijh 
 
 106 
 
 ' x Keep Wall nuts good all the \ ear 
 
 239 
 
 --Quinces in pickle 
 
 216 
 
 Artichokes all the Year 
 
 238 
 
 Kibe Heels 
 
 17 
 
 Kidneys, Pain in the 
 
 57 
 
 -- Stoppage in the 
 
 ib. 
 
 --— Exulcerations in the 
 
 68 
 
 --of Veal, a Florendine of 
 
 125 
 
 King's Evil 33, 57, 
 
 66, 72, 73, 81 
 
 Knee, Tumour in the 
 
 62 
 
 L. 
 
 
 T Abour, to bring away the Child, 
 
 34 
 
 Lamb fri cafied 
 
 148 
 
 -a Leg of, marinated 
 
 * 37 
 
 -Pye 
 
 *73 
 
 ——a Leg of, forced 
 
 152 
 
 * \ 
 
 Lapis 
 
INDEX. 
 
 Lapis Contrayerva 
 Larded Veal Cutlets 
 Laxity of the Gums 
 Lear for favoury Pyes 
 Leach , white 
 
 Legs of Mutton Ham-faihion 
 
 ■-of Mutton a-la-Daube 
 
 —— of Mu,tton a-la-Royal 
 - .. of Mutton forced 
 Lemon Tart 
 -Puffs 
 
 114, 
 
 <—— Cream 
 --Salade 
 
 • -Cakes 
 
 -Wine 
 
 •—— Peel pickled 
 -Pudding 
 
 — -Water 
 
 -■ ■ Sullabubs 
 Lemons pickled 
 Lent, Sauce for Fifh in 
 
 -a Potatoe Pye for it 
 
 Leprojy 
 
 Lilly of the Valley Water 
 
 Lime Water 33 
 
 —— Water for Obftru&ions and Confumptions 
 -Juice 
 
 -to take out Mildew 
 
 Limbs, to abate fcorbutick Pains in the 
 Linnen, to make a fweet Bag for it 
 Lip Salve 
 
 Lips, Roughnefs of the 
 Liquid Laudanum 
 ——. Balfam 
 
 Liquor for colouring Puddings 
 Little Hollow Bifkets 
 
 . Cracknels 
 
 -Hafty Puddings 
 
 Loaves, brown French ones 
 
 • -buttered to eat hot 
 
 Lobjlers roafted 
 -potted 
 
 — -Soop 
 
 ; b b 3 
 
 29 
 149 
 
 7* 
 
 169 
 112 
 181 
 
 *4 7 
 
 14$ 
 
 152 
 
 189 
 ib. 
 
 119 
 217 
 
 190 
 267,271 
 
 2'1 
 158 
 
 257 
 122 
 212' 
 128 
 l68 
 
 72 
 253 
 34, 82 
 
 34 
 
 258 
 
 95 
 57 > 53 
 227 
 
 *9 
 59,66 
 
 249 
 
 93 
 
 16 x 
 
 196 
 ib. 
 160 
 
 195 
 163 
 126 
 179 
 
 97 
 Lobjlers 
 
INDEX. 
 
 130 
 110 
 
 4 > 94 
 89 
 
 170 
 *5 
 
 them 23 
 
 29 
 
 M. 
 
 JWTAckril fouced 1 3 2 
 
 1VL Mad Dog, for the biting of a 10, 14, 47 
 
 Made Difh io 7 
 
 -Difhes, a Ragoo for them «5 1 
 
 Madnefs 
 
 Malignant Fevers 24, 54 
 
 Afo/r ... 276 
 
 --for grinding it 2 7 8 
 
 Mango Cucumbers 212 
 
 Marjoram Pudding 165 
 
 March, a Bill of Fare for 203 
 
 - Pane 190,231 
 
 Marinate Soles, Smelts, Gudgeons, &c. 12 6 
 
 -- a Leg of Lamb 
 
 Marlborough Cake 
 Marmalade of Currants 
 
 --of Quinces 
 
 - Red 
 
 . . . White 
 
 - of Apricots 
 
 —-of ripe Apricots 
 
 -of Oranges 
 
 --of Cherries 
 
 Marrow Pafties 
 
 .-Pudding 
 
 Mar/hmallows,' Syrup of 
 May, a Bill of Fare for 
 Mead 
 
 "Melon Mangoes 
 Melct Socp 
 
 Members, Bruife in the 
 Men/es, to procure 
 
 1 37 
 194 
 
 *97 
 
 199 
 
 ib. 
 
 ib. 
 
 198 
 
 ib., 
 
 ib. 
 
 ib. 
 
 186 
 
 *53 
 
 9 1 
 
 203 
 
 263 
 212 
 98 
 
 2 7 
 
 21 
 
 Men/es , 
 
 Lobfters buttered 
 
 --pickled 
 
 Loojenefs 
 
 Lucatellus's Balfam 
 Lumber Pye 
 Lunacy — 
 
 Lungs, a Drink to preferve 
 —. a Purge for them 
 
INDEX. 
 
 Menfes , Suppreffion of the 
 Mefbing, or taking your Liquors 
 Metheglin 
 
 Milde-w to take out of Linnen 
 Milk, to increafe in Nurfes 
 
 — to dry up in Women’s Breads 
 
 — Water 
 
 — Water, Alexiterial 
 
 — Punch 
 Minced Pyes 
 Mint Water 
 
 — Water Cordial 
 Mifcarrying, to prevent 
 Mountain Wine 
 Mouth fore 
 
 --Cancers in 
 
 Mulberries preferved whole 
 Mullets , or any fort of Fifh boiled 
 Mum 
 
 Mumble Rabbits and Chickens 
 Mufcles pickled 
 
 Mujhroom Powder, a good fort 
 Mujhrooms potted 
 
 -for Sauce without pickle 
 
 -Catchup of 
 
 —— dewed 
 
 -pickled 213, 220, 
 
 ■-Vinegar for 
 
 -to keep without Pickle 
 
 Mujlard, an incomparable Way to make it 
 Mutton with Oyders 
 
 -Legs of a-la-Daube 
 
 •-to collar a Bread of 
 
 -roaded, and dewed Oyders 
 
 -a Neck of it drefled 
 
 -difguifed 
 
 -Pye 
 
 -Leg of, Ham-Fafhion 
 
 -to dry it to cut out in Shivers 
 
 -to dry it like Pork 
 
 —— roaded, haihed 
 -Leg of, a-la-Royal 
 
 74 
 278 
 
 263 
 
 95 
 
 28 
 
 29 
 
 242 
 ib. 
 
 264 
 171 
 
 244 
 
 245 
 21 
 
 267 
 * 7 f 63 
 78 
 
 2 33 
 126 
 
 261 
 n 4 
 218 
 222 
 181 
 236 
 
 ,Q 5 
 116 
 
 222, 223 
 
 243 
 
 236 
 
 J 53 
 J 45 
 *47 
 146 
 
 ! 47 
 
 ! 45 
 
 148 
 
 176 
 
 181 
 
 104 
 
 ib. 
 
 H7 
 148 
 
 Najlurtium 
 
 * 99 > 
 
 114, 
 
 

 INDEX. 
 
 N. 
 
 TSJJljlurtium Buds, to pickle them 
 ^ * Neat' s Tongue Pye. 
 
 Tongues dried 
 
 — Tongues potted 
 Tongues pickled 
 
 ■:r 
 
 Neck, a Wafh for 
 
 - of Mutton drafted 
 
 - of Veal ftewed 
 
 Necklaces for Children’s Teeth 
 New-Market Cream-Cheefe 
 
 .-College Puddings 
 
 Nipples, fore 
 Norfolk Links 
 
 November, a Bill of Fare for 
 Nurfes, to increafe Milk in them 
 Nutmeg Water 
 
 °. 
 
 At meal Caudle 
 
 -Pudding 
 
 -Sack Pofiet 
 
 ObfruSlions, a Lime Water for 
 Ottober, a Bill of Fare for 
 Ointment for the Gout 
 
 - for Burns and Scalds 
 
 ■- the Green one 
 
 -for Warts 
 
 —-— for the Piles 
 
 -for Burns 
 
 - for Bruifes 
 
 - for the Itch 
 
 - for a Scald-Head 
 
 -to caufe Hair to grow 
 
 Old Strain, an effectual Remedy for 
 Olio Pye 
 Onions pickled 
 Orange Pudding 
 
 •-Marmalade of 
 
 ——— Cakes 
 
 - . Peel, Syrup of 
 
 ■ >y. ■*. 
 
 190 
 
 an 
 
 1 7 3 
 
 181 
 
 182 
 217 
 
 31 
 
 145 
 1 5 1 
 
 28 
 118 
 iS 4 
 
 17 
 
 183 
 205 
 
 28 
 
 256 
 
 119 
 
 *57 
 
 105 
 
 33 
 
 205 
 
 81 
 
 ibid. 
 
 5 1 
 
 81 
 
 . 
 
 ibid. 
 
 ibid. 
 84 
 10, 79 
 172 
 213 
 
 ! 54 
 198 
 194 
 92 
 Orange 
 
INDEX. 
 
 Orange Peel pickled 
 
 21 I 
 
 -Cream 
 
 I 22 
 
 —-Water 
 
 2 57 
 
 -Wine 
 
 268 
 
 -Wine with Raifins 
 
 274 
 
 -Chips crifp 
 
 235 
 
 -Chips candied 
 
 200 
 
 -Flowers candied 
 
 201 
 
 Oranges preferved whole 
 
 224, 232 
 
 Ordinary Cake 
 
 192 
 
 -Seed Cake 
 
 i 93 
 
 Ortelans roafled 
 
 142 
 
 Ox Palates, to fricafy them 
 
 111 
 
 Oyfters in Rock Jelly 
 
 126 
 
 --— Chickens forced with them 
 
 140 
 
 ■-fried 
 
 127 
 
 -Pyes made with them 
 
 170 
 
 ——— to Turkeys 
 
 139 
 
 -with Mutton 
 
 M 5 
 
 -Hewed for roafl Mutton 
 
 *4 7 
 
 -Hewed in French Rolls 
 
 *4 1 
 
 -pickled 
 
 114 
 
 
 ib. 
 
 
 tOtfVi _ - 
 
 P. 
 
 
 p Ain in the Stomach 
 
 * 5 > 94 
 
 — in the Side 
 
 ibid, and 41 
 
 Pain in the Bones ^ 
 
 18 
 
 -in the Head 
 
 20 
 
 Pale Fricafy 
 
 137 
 
 Palermo Wine 
 
 265 
 
 Palfy 
 
 58 
 
 —— Water 
 
 252 
 
 Pancakes , a good Way to make them 
 
 161 
 
 -*-Rice ones 
 
 162 
 
 Paralytick Affections 
 
 58 
 
 Parfnip Puffs 
 
 189 
 
 Pajie for Paflies 
 
 188 
 
 -for Hands 
 
 87 
 
 Pajlies, little ones to fry 
 
 *74 
 
 -Sweet Bread ones to fry or bake. 
 
 ib. 
 
 -— ' ■. Marrow ones 
 
 186 
 
 
 Pajlils, 
 
INDEX. 
 
 Pafiils , to make them 
 Pa fly, Venifon 
 Parch Almonds 
 Partridge Pye 
 Pears dried 
 —-— candied 
 
 Peas, to keep them Green till Chriftmas 
 ——— Soop 
 — Soop, green 
 
 — ■ Pottage 
 
 Perfume 
 
 Perry 
 
 Pefiilence, a Frefervative againit 
 Pickle Cucumbers 
 —■« Wallnuts 
 — Lobflers 
 ■ Sprats or Anchovies 
 —— Eldern, or other Buds of Trees 
 
 • - Flowers 
 
 -- Nafturtium Buds 
 
 - Samphire 
 
 -- Purflain 
 
 - Broom Buds 
 
 — ■ Lemon Peel 
 —Orange Peel 
 — — Afparagus 
 
 ■- Lemons 
 
 — — Muflirooms ib. 
 
 • - Pods of Radilhes 
 
 —— Oyfters 
 
 —— Mackrel 
 
 . Artichokes to boil all the Year 
 
 - Pork 
 
 - Ox Palates 
 
 - Salmon 
 
 - Hams or Ribs of Beef 
 
 - Herrings Red Trout-Falhion 
 
 -Cucumbers in Slices 
 
 —— Quinces 
 
 • - Neat’s Tongues 
 
 - Afhen Keys 
 
 — . French Beans 
 
 • - Mufcles or Cockles 
 
 210 , 
 
 209, 219, 
 
 232 
 132 
 23 I 
 
 1 73 
 226, 229 
 
 232 
 
 103 
 
 98 
 
 100 
 
 ibid. 
 
 240 
 
 262 
 
 H 
 221 
 
 222 
 210 
 ib. 
 210 
 2 11 
 ib. 
 ib. 
 ib. 
 ib. 
 ib. 
 ib. 
 ib. 
 212 
 
 220,222,223 
 ib. 
 
 214 
 ib. 
 ib. 
 
 21 5 
 ib. 
 
 ib. 
 
 216 
 ib. 
 ib. 
 ib. 
 
 217 
 ib. 
 
 ibid, and 221 
 
 218 
 
 Pickle 
 
index. 
 
 P'ickle Tongues 
 
 -- Cabbage 
 
 - Red Cabbage 
 
 —— Barberries 
 -Calf’s Head 
 
 * - Sparrows or Squab Pidgeons 
 
 Pickles, to diftil Verjuice for them 
 Pidgeon Pye 
 Pidgeons, Bifque of 
 
 — -to make a Pulpatoon of them 
 
 1 ——-—- hewed 
 
 --to do them in Jelly 
 
 • -broiled whole 
 
 — -jugged 
 
 Pig Lamb-Fafhion 
 
 — fri called 
 
 — in Jelly 
 
 — collared 
 
 — roafted 
 Pigs Ears ragoed 
 
 Pike roalled with a Pudding in his Belly 
 
 -boiled 
 
 Pile Ointment 
 Piles 
 Pimples 
 
 Piony Water Compound 
 Pippins Green, to make Pafte of them 
 
 — -in Jelly 
 
 Pith Pudding 
 Pitting, to prevent it 
 
 rta •; 
 
 • r $r<; i 
 
 219, 
 
 Plague 
 
 • Water 
 
 140, 
 
 218 
 ib. 
 ib. 
 221 
 ib. 
 ib. 
 243 
 171 
 
 138 
 109 
 141 
 
 1 34 
 
 141 
 
 139 
 
 »53 
 108 
 
 200 
 148 
 152 
 
 ib. 
 
 131 
 
 131 
 83 
 58 
 2 5 > 45 
 2 54 
 235 
 
 201 
 
 *55 
 
 15, 16, 94 
 
 * 7 » 4 1 
 
 241 
 
 JI 5 
 
 256 
 
 36) 79 
 ib. 
 
 142, 
 
 Plaice, great ones to fricafy 
 Plain Pudding 
 Plaijler, a lengthening one 
 
 -to ftrengthen the Stomach and Cheft 
 
 againft the Vapours, Splee'n, and Shortnefs of 
 
 Breath go 
 
 *-to difcufs Tumours 37 go 
 
 -for Corns ’ g Q 
 
 -- to foften and loofen Corns ib. 
 
 -to cure Corns 8^ g-7 
 
 ’—-for an Ague ibid. 
 
INDEX. 
 
 Plaijier for the Feet in a Fever 86 
 
 -— for an Ague 85 
 
 --to prevent the Rheum’s falling on the Eyes 86 
 
 Plate boiled 240 
 
 Pleurijy > 39 > S 8 > 7 6 
 
 -if you cannot be blooded 1 
 
 Plumb Porridge 102 
 
 - Cake 19 1 
 
 —— Wine 2 73 
 
 Plumbs, green preferved 223 
 
 — - Black, to preferve 239 
 
 --candied 232 
 
 -- dried 237 
 
 Pockets , to make them *44 
 
 Poloe, to make one 1 34 
 
 Pdogvia Saufages l8 3 
 
 Pomatum, to make it 88 
 
 Pope's Pellet 120 
 
 Pork Cutlets 1 5 2 
 
 -pickled 1 5 1 
 
 Portugal Cakes 1 87 
 
 Pojfet, Sack with and without Eggs 105, 112 
 
 --without Cream or Eggs 114 
 
 -Ring William's 1 1 5 
 
 -Snow 11 7 
 
 Pot Neat’s Tongues 182 
 
 •— Salmon l0 8 
 
 — Eels 183 
 
 — Beef 1 7 8 
 
 Potatoe Pudding 163 
 
 -Pottage very good 99 
 
 •-Pye for Lent 168 
 
 Potted Curlews 1 79 
 
 - Swan 1 34 
 
 -Hare 1 3 5 
 
 ■- Lobfters v J 79 
 
 -Goofe and Turkey 1 80 
 
 -Neat’s Tongues J 82 
 
 -Mufh rooms 181 
 
 Powder of Mufhrooms 199,222 
 
 - - Gafcoign's 8 5 
 
 -for Convullion Fits 86 
 
 -to reiiore Sight when almofi: loft 85 
 
 Powder 
 
index. 
 
 Pdwder to help Delivery 
 
 - t0 dellroy Worms in Children 
 
 Prawns buttered - 
 
 P ref ewe green Plumbs 
 
 ■-Oranges whole 
 
 -— green Apricots 
 
 -Goofebemes ibid. and 
 
 -- Apricots m Jelly 
 
 — -- whole Quinces white 
 
 -- Golden Pippins 
 
 -Damfons whole 
 
 -— Rafpberries 
 
 — --Currants 
 
 — --Fruit green 
 
 -* *— Barberries 
 
 ——-Mulberries whole 
 
 -Rafpberries in Jelly 
 
 ——-Cherries 
 
 -green Cucumbers 
 
 - -- Drink as Beer, Ale, (Sc. 282, 
 
 Procefs m a Confumption 
 Pudding , an Almond one 
 ~ a New College one 
 
 — -- an Orange one 
 
 -a Carrot one 
 
 a Rye-Bread one 
 
 -a French Barley one 
 
 -a Cabbage one 
 
 -a Pith one 
 
 — a Spread Eagle one 
 
 -a Plain one 
 
 -for little Diihes 
 
 -a Rice one 
 
 -an Oat-Meal one 
 
 -- a fine Bread one 
 
 — -a Curd one 
 
 a fine Bread and Butter one for Fail. 
 
 •— a good boiled one 
 
 -a Marrow one 
 
 ■-a Lemon one 
 
 •-■— White Hog’s 
 
 -a Calf’s Foot 
 
 " an Almond Hog’s one 
 
 Cc 
 
 85 
 
 ibid. 
 
 >3 2 
 223 
 224, 232 
 
 225 
 236, 237 
 
 226 
 
 227 
 
 228 
 ib. 
 
 229 
 
 230 
 ib. 
 
 23 1 
 . 233 
 
 23 + 
 ib. 
 
 o 
 
 283, 284 
 22 
 
 *53 
 
 *5 4 
 ib. 
 
 ib. 
 
 ib. 
 
 ib. 
 
 ib. 
 
 156 
 
 ib. 
 
 ib. 
 
 ib. 
 
 1 5 7 
 ib. 
 
 ib. 
 ib. 
 158 
 ib. 
 ib. 
 ib. 
 1.-9 
 
 ib. 
 
 Pudring 
 
 ■Days 
 
I N D E X. p 
 
 Pudding Black Hog’s ib. 
 
 -a Cow Heel one 160 
 
 -Hafty ib. 
 
 -little Hafty ones ib. 
 
 -Hog’s with Currants 161 
 
 -a Sweet-meat one ib. 
 
 -a Quaking one ib. 
 
 -a Liquor for colouring them ib. 
 
 -a Chefnut one 162 
 
 --— a Brown Bread one 163 
 
 -a Potatoe one . jb. 
 
 —--a Sack one baked ib. 
 
 -—-a good baked one 165 
 
 -a Cuftard one ib* 
 
 -a Marjoram one ib* 
 
 -a Ratafia one 166 
 
 Puff Pafte 186,187 
 
 --Pafte for Tarts ib* 
 
 Puffs, Almond 18 8 
 
 -Carrot or Parfnip ones 1S9 
 
 -Lemon ib* 
 
 Pullets forced and boned M° 
 
 Punch, a fine Milk one 264 
 
 Purge for Children, 67 
 
 -a fine one 12 
 
 Purging Ale, Dr. Butler s 247 
 
 -Drink in the Spring 8 
 
 -Drink for young Children 29 
 
 Pur/lain pickled 2 11 
 
 Pye, a Potatoe one for Lent *68 
 
 —— a Lear for a Savoury one 169 
 
 -Caudle for a Sweet one jb. 
 
 -a Hog-meat one ib* 
 
 -a Lumber one 1 7 ° 
 
 -an Oyfter one ib* 
 
 .—.— a minced one 1 7 1 
 
 -a Salmon one jb. - 
 
 —.— a Turbot one ' jb. 
 
 -- a Pidgeon one J b* 
 
 -- a Chicken one J 7 2 
 
 -an Olio one ib* 
 
 —— a Batalia or Bride one ib- 
 
 —— a Neat's Tongue one 1 73 
 
 -a Partridge one ib* 
 
 Pye, 
 
INDEX. 
 
 Pye, a Lamb one 
 —— a Savoury Lamb one 
 -an Egg one 
 
 • -a Veal one 
 
 — an Umble one 
 •—— a Cabbage Lettuce one 
 
 -a Venifon one 
 
 -an Artichoke one 
 
 • -a Mutton one 
 
 .. a Fifh one 
 
 -a Sparrow one 
 
 — -a Skirret one 
 
 — ■ a Goofe one 
 -a Turkey one 
 
 Q: 
 
 ( 5 ) IJaking Pudding 
 vs Quince Pafte, the white Sort 
 
 — -Wine 
 
 -Cream 
 
 -white Marmalade of them 
 
 ■ — - - red Marmalade 
 Quinces, Syrup of 
 
 * » *■' — whole ones, to preferve them white 
 - — ■— to keep them in pickle 
 
 Quine ey 
 
 *73 
 
 ib. 
 
 ib. 
 
 *74 
 
 1 75 
 ib. 
 
 176 
 ib. 
 ib. 
 ib. 
 
 1 77 
 ib. 
 ib. 
 
 178 
 
 161 
 
 =34 
 
 274 
 
 124 
 
 *99 
 
 ib. 
 
 92 
 
 227 
 
 216 
 
 2 
 
 R. 
 
 2 D Abb its boiled, a Sauce for 
 
 -fricafied 
 
 Radijh Pods pickled 
 
 •—-mumbled 
 
 Ragoo of Oyfters 
 —— of fweet Breads 
 
 --of Endive 
 
 — ■ of a Break of Veal 
 
 -of Pigs Ears 
 
 —— for made Difhes ' 
 
 Raifen Wine 
 
 --white Wine 
 
 Rafpberries preferved 
 
 C c z 
 
 114 
 
 *37 
 
 213 
 
 >*4 
 
 ib. 
 
 138 
 1 *3 
 
 * 5 °» *53 
 152 
 
 , ' 5 l 
 
 265, 271 
 265 
 229 
 
 Rafpberries 
 
INDEX. 
 
 v 
 
 Rajpberries preferred in Jelly 
 
 234 
 
 -Wine of 
 
 267, 270 
 
 Rafpberry Fool 
 
 165 
 
 Ratafia 
 
 2 57 
 
 -Pudding 
 
 166 
 
 •-Cream 
 
 1 21 
 
 Recover Venifon when it flinks 
 
 1 13 
 
 —--Wine when decayed 
 
 275 
 
 Red Clove Water 
 
 242 
 
 ■— Wine 
 
 265 
 
 — Quince Marmalade 
 
 199 
 
 -— Cabbage hewed 
 
 116 
 
 Rednefs, to take off 
 
 15. 
 
 -of the Eyes, 
 
 7 6 > 77 
 
 Refi, to caufe it without Opiates 
 
 58 
 
 Rheumatifm 
 
 i4» 18 
 
 Ribs of Beef pickled 
 
 216 
 
 Ribbon Jelly 
 
 116 
 
 Rice Pudding 
 
 156 
 
 —-— Cuhards 
 
 167 
 
 -Cream 
 
 118 
 
 -Whitepot 
 
 164 
 
 -Pancakes 
 
 162 
 
 Rickets 
 
 10, 18 
 
 Roafi Lobhers 
 
 126 
 
 •—— Salmon whole 
 
 129 
 
 -Pike, with a Pudding in his Belly 
 
 
 -a Haunch of Venifon 
 
 1 33 
 
 -a Cod’s Head 
 
 146 
 
 -Mutton halhed 
 
 J 47 
 
 a Pig 
 
 * 5 ? 
 
 •-Mutton and hewed Oyhers 
 
 1 47 
 
 Roafied Ortelans 
 
 142 
 
 -Mutton hafh’d 
 
 147 
 
 -Eels 
 
 * 3 * 
 
 Rofa So/is 
 
 246 
 
 Rofe Water 
 
 248 
 
 Ro/es, Sugar of 
 
 90 
 
 Royal Ufquebaugh 
 
 2 55 
 
 Rump of Beef baked 
 
 *43 
 
 -- of Beef hewed 
 
 ib. 
 
 Rupture in Children 
 
 35 
 
 
 Ruptures 
 
INDEX. 
 
 Ruptures in the Belly 
 Rye Bread Pudding 
 
 s' 
 
 36 
 
 * 5 S 
 
 0 Ac\ Pudding 
 
 163 
 
 — Cream 
 
 121 
 
 **—— Poflet 
 
 10c 
 
 —— Poflet without Eggs 
 
 112 
 
 -Poflet without Cream or Eggs 
 
 114 
 
 u —*— Englt/'b 
 
 268 
 
 Saffron, Spirit of 
 
 > 246 
 
 *—*-Syrup of 
 
 9 1 
 
 Sage Wine 
 
 274 
 
 Sagoe 
 
 126 
 
 —— to make it 
 
 ib. 
 
 Sallad, to pickle Flowers for it 
 
 . 21 i 
 
 Salmon roafled whole 
 
 I 2Q 
 
 —-Pye 
 
 171 
 
 —-potted 
 
 108 
 
 «— -collared 
 
 1 20 
 
 —--pickled to keep all the Year 
 
 215 
 
 Salop, to make it 
 
 IO9 
 
 Salt Bacon 
 
 lf>3, l8i 
 
 •— Hams or Tongues 
 
 103 
 
 Salve for Childblains 
 
 8l 
 
 ■— ■■ for the King’s Evil 
 
 ib. 
 
 —-Black and White 
 
 82 
 
 —— Green 
 
 83 
 
 -Yellow 
 
 ib. 
 
 *—-— for fore Lips 
 
 r 9, 82 
 
 •-the Flower of all 
 
 81 
 
 Samphire pickled 
 
 211 
 
 Sarragoffa Wine 
 
 268 
 
 Sauce for Fifh 
 
 106, 127, 128 
 
 -a general one for all forts of Fifh 
 
 108 
 
 —— for Woodcocks or other wild Fowl 
 
 ib. and 1 o*' 
 
 •-for boiled Rabbits 
 
 114 
 
 •-to keep Mufhrooms for it 
 
 236 
 
 •-for Fifh in Lent 
 
 128 
 
 Savoury Lamb Pye 
 
 173 
 
 C c 3 
 
 Savoury 
 
INDEX. 
 
 a Lear for them 
 
 Savoury Pyes, 
 
 -Balls 
 
 -Dilh of Veal 
 
 Saufages, Polognia 
 
 - to make good ones 
 
 Scald 
 
 --Head 
 
 Fruit for prefent Ufe 
 
 Scoldings or Burns 
 Scarlet Beef 
 
 Scorbutick Aches or Pains 
 
 --Cholicks 
 
 Scordium Water, Compound 
 
 40, 
 
 169 
 110 
 142 
 183 
 ibid, 
 
 7 > 95 
 
 84 
 
 110 
 
 81 
 
 144 
 
 57 > 58 
 42 
 
 245 
 
 Scotch Collops 
 
 M 9 
 
 -—■— Collops, Brown 
 
 151 
 
 Scrophulous Humours in Children’s Eyes 
 
 69 
 
 ■—-Ulcers 
 
 74 
 
 Scurvy 
 
 72- 
 
 -a Drink for it 
 
 6 
 
 -a Water againft 
 
 -in the Gums, a Water againft 
 
 Seafons, which are the belt for Brewing 
 
 245 
 
 247 
 
 284 
 
 Seed Cake, a rich one called the Nun’s 
 
 193 
 
 -Cake, a good one 
 
 191 
 
 ■- Cake, an ordinary one 
 
 *93 
 
 Sellery for Chickens 
 
 140 
 
 September , a Bill of Fare for 
 
 205 
 
 Sharp Humours to correct 
 
 56 
 
 — to recover Wine that is turned fo 
 
 275 
 
 Shatpnefs of Urine 
 
 Sheep's Tongues dried 
 
 32, 64 
 
 181 
 
 Shingles 
 
 15 
 
 Shrevcjberry Cakes 
 
 i 93 
 
 Shortnefs of Breath 
 
 16, 80 
 
 Shrimps buttered 
 
 J32 
 
 Shrub 
 
 264 
 
 Side, Pain of 
 
 *5 
 
 --Dilh, a line one 
 
 1J 3 
 
 Sight, an Electuary to ftrengthen 
 
 53 
 
 ■- a Powder to rellore it when almoft loft 
 
 85 
 
 - a dillilled Water to ftrengthen 
 
 59 
 
 Skltty 
 
index. 
 
 Skin, to take off the Heat and Roughnefs 
 
 Skirret Pye 
 
 Skuets, to make them 
 
 Sleep, want of, from Heat in the Head 
 
 Slip-Coat Cheefe 
 
 Small Cinnamon Water 
 
 - Pox 
 
 Smelts marinated 
 
 -to keep in Jelly 
 
 Snail Water 
 Snow Poflet 
 Snuff for the Head 
 Soles marinated 
 Soap, Crawfifh 
 
 -Lobder 
 
 --Melot 
 
 -Peas 
 
 -for Fad-Days 
 
 * -- a very good one 
 
 —— of Green Peas 
 
 • -Afparagus 
 
 -white, with poached Eggs 
 
 -Gravey 
 
 Sore Bread, before ’tis broken 
 
 -Bread, when ’tis broken 
 
 — Nipples 
 -Mouth 
 
 ■ -Throat 
 
 Sores 
 
 Sorrel with Eggs 
 
 ■ - with Flounders 
 
 -- Soop with Eggs 
 
 Souce Mackril 
 Sparrow Pye 
 
 Sparrows or Squab Pidgeons pickled 
 Spinnage with Eggs 
 
 - or Chervil Tarts 
 
 Spirit of Alkermes 
 
 -of Carraways 
 
 -of Saffron 
 
 - of Wine camphorated 
 
 spitting of Blood 
 
 ibid. 
 
 *77 
 
 I 12 
 
 75 
 
 121 
 
 257 
 
 2 4 > 43 
 126 
 109 
 250 
 117 
 20 
 126 
 
 97 
 ib. 
 
 98 
 ib. 
 ib. 
 
 99 
 
 ICO 
 
 ib. 
 
 102 
 
 101 
 
 16 
 
 ib. 
 
 *7 
 18, 63 
 
 28, 38 
 
 37 > 93 
 
 110 
 
 129 
 
 101 
 
 132 
 176 
 219 
 112 
 186 
 
 245 
 257 
 
 246 
 
 247 
 
 II 
 
 Spleen 
 
INDEX. 
 
 Spleen or Vapours 
 
 *3 
 
 Spots of the Small-Pox to take out 
 
 46 
 
 Spotted Fever 
 
 24, 94 
 
 -Small-Pox 
 
 24 
 
 Spread Eagle Pudding 
 
 156 
 
 Sprats pickled 
 
 210 
 
 Steeple Cream 
 
 120 
 
 Stephens, Dr. his Water 
 
 247 
 
 Stew a Hare 
 
 235 
 
 -Apples 
 
 H* 
 
 -a Turkey 
 
 »34 
 
 -a Neck of Veal 
 
 
 ——— Pidgeons 
 
 140, 141 
 
 Cod 
 
 104 
 
 .a Rump of Beef 
 
 H 3 
 
 Stewed Mulhrooms 
 
 116 
 
 --Cucumbers 
 
 107 
 
 --Red Cabbage 
 
 116 
 
 -. Carp 
 
 116, 127 
 
 -Beef 
 
 142 
 
 . Oyfters in Trench Rolls 
 
 ] 4 j 
 
 —-Oyfters for roaft Mutton 
 
 M 7 
 
 Stinks , to recover Vemfon when it does 
 
 i 33 
 
 Stitch in the Side 
 
 3, 28 
 
 Stomach to ftrengthen 
 
 3 
 
 •-Heart Burning in the 
 
 42 
 
 —-fore 
 
 7 
 
 —-— Pain of 
 
 * 5 » 94 
 
 ■-— Windy 
 
 20 
 
 •-to ftrengthen and take off griping Pams 60 
 
 Stomachical Tincture 
 
 40 
 
 Stone, 12 , 32, 39, 60, 
 
 » 61, 67, 70 
 
 •-a Water againft 
 
 243, 251 
 
 Stopping of Blood, a Styptick Water for 
 
 A 2 ’ 43 
 
 Stoughton' s Elixir 
 
 250 
 
 Strain , an old one 
 
 11 
 
 -a frefh one 
 
 16 
 
 -a ftrengthening Plaifter after it 
 
 36 
 
 -or Bruife 
 
 60 
 
 -or Ach 
 
 79 
 
 Stranguary 
 
 27 
 
 Strawberry Fool 
 
 ^5 
 
 , 
 
 Strawben its. 
 
INDEX. 
 
 Strawberries, Wine of 
 
 ——- to keep for Dfe 
 
 Strong Broth 
 
 - Cinnamon Water 
 
 - Beer, how to brew it 
 
 Sturgeon, to drefs a frelh Dilh of it 
 Styptick Water 
 
 -for flopping Blood 
 
 Sugar of Roles 
 
 -Plates, to make them 
 
 -to make it clear 
 
 Sullibubs whipt 
 
 -Lemon 
 
 Surfeit Water 
 
 Swan potted 
 
 Sweet forced-meat Balls 
 
 • -Meat Pudding 
 
 -Bag for Linnen 
 
 -- Breads, a Ragoo of 
 
 -Bread Parties to fry 
 
 Sweeten and clean Brewing Casks 
 Swelling in the Face 
 
 Syrup of Cherries 
 
 - of any Flowers 
 
 --- of Marlhmallows 
 
 -- of Saffron 
 
 -of Barberries 
 
 -of Violets 
 
 • -to candy Fruit 
 
 - of Quinces 
 
 ■- of Orange Peel 
 
 • - of Currants 
 
 • - of Elder 
 
 T. 
 
 45 
 
 
 267 
 
 104 
 ib. 
 256 
 284 
 12 7 
 247 
 46 
 
 90 
 231 
 234 
 167 
 122 
 246 
 1 34 : 
 
 ] 45 
 
 161 
 
 227 
 
 138 
 
 x 74 
 
 2g 3 
 
 13 
 
 9i 
 
 ib. 
 
 ib. 
 
 ib. 
 
 ib. 
 
 l z 
 
 ib. 
 ib. 
 93 
 2 57 
 
 cj*Able, Dire&ions for placing 
 
 the Lifhes on it 
 
 Tanfy a very good one 
 
 206, 207 
 1/8 
 
 ■-an Apple one 
 
 
 -a Goofeberry one 
 
 7 y 
 i 70 
 
 Tarts, Cruft for them 
 
 /i 8 6 
 
 
 tarts. 
 
INDEX. 
 
 Tarts, Chervil or Spinnage ones 786 
 
 -Icing for them ib. 
 
 —— Lemon - j 8 g 
 
 -PufF-Palte for them 187 
 
 Tea Caudle 102 
 
 Teal with Horfe-Radilh 139 
 
 Teeth to make white 27 
 
 —— to fallen 62, 71 
 
 — — Necklaces for Children’s 28 
 
 Tench boiled j 29 
 
 Tertian Ague, an Amulet for 33 
 
 Tetters and the Itch 63 
 
 Terms to provoke 17 
 
 Thin Dutch Biskets 197 
 
 Thorn, to draw out 11 
 
 Throat fore 28, 38 
 
 --Tumours in the 62 
 
 Thrufh in Children’s Mouths 16, 68 
 
 Tickling Cough 34 
 
 Toajls fried 162 
 
 Tolu, Balfam of 88 
 
 Tongues, to pickle them 217, 218 
 
 ■—-to dry them 103 
 
 -to fait them ib. 
 
 Tooth- Ach 15, 33, 6),, 67 
 
 Tourt, an Almond one 188 
 
 Treacle Water 253 
 
 Tripe fricafied 145 
 
 Tumotirs 37, 62, 71 , 80 
 
 Turbot Pye 171 
 
 Tureiner, to make one 184 
 
 Turkey a-la-Daube 147 
 
 with Oyiters 139 
 
 - - ftewed 134 
 
 —— potted 180 
 
 - Pye * 178 
 
 Turnip Poultice to ripen and difcufs hard Swellings 19 
 
 ir :*ttO ■ t 'sw 
 
 
 Vapours 
 
J/'Apours or Spleen 
 
 yeal, a Leg of, forced 
 
 - Cutlets larded 
 
 - a favoury Dilh of,. 
 
 - Pye 
 
 -- a Florendine of, 
 
 -- a Break of, collared 
 
 -a Break of, ragoo’d 
 
 -to kew a Neck of. 
 
 Venereal Difeafe 
 Venifon, artificial 
 
 --— collared 
 
 -Pally 
 
 -a Haunch roalled 
 
 -to recover when it flinks 
 
 Pye 
 
 Vertigo, again!! the 
 V°Jfels for Brewing 
 Vinegar for Mufhrooms 
 
 -Goofberry 
 
 Violets , .Syrup of 
 
 Vipers, Remedies againfl the Biting of them, 
 
 V?rjuice diflilled for Pickle 
 Ulcers, Scrophulous 5 , - . 
 
 in the Breait and elfewhere 
 
 -in the Legs and elfewhere 
 
 -a Water for 
 
 Umble Pye 
 
 Vriding of Blood, againfl it, 
 
 Vimit, a good one 
 Vomiting 
 
 Urine , Incontinency of 
 
 -- to provoke when flopped 
 
 -for Sharpnefs of 
 
 a Powder for fuch as cannot hold it 
 
 -Suppreflion of 
 
 u/quebaugb. Royal 
 Ufquebaugb 
 Uvula 
 
 13, 80 
 152 
 149 
 142 
 
 »7 4 
 106, 125 
 
 H9 
 *5°> *53 
 * 5 1 
 29 
 
 *32 
 
 *74 
 
 ibid. 
 
 1 33 
 ibid. 
 
 176 
 
 69 
 
 277 
 
 243 
 
 253 
 
 , 92 
 6 5» 73 
 243 
 93> 95 
 
 34 
 
 35 
 37> 6 4 
 
 1 75 
 
 6 5 
 
 8 
 
 6, 27, 64 
 
 49 
 22 
 32, 64 
 
 . 6 4 
 ibid. 
 
 .255 
 
 ibid. 
 
 Wa llnut 
 
I N 
 
 D E X. 
 
 w. 
 
 JJ/Mnut Water 
 
 260 
 
 Wallnuts to pickle 
 
 209, 219, 222 
 
 -to keep good all the Year 
 
 239 
 
 Warts, an Ointment for 
 
 8t 
 
 Waft?, an Italian one for the Neck 
 
 3 1 
 
 -to cure the Itch 
 
 ibid. 
 
 Wajhing, a Way to do it, and fave Soap 
 
 93 
 
 Water to be ufed in Brewing 
 
 2 77 
 
 - to clear the Eye-fight 
 
 j 1 
 
 -for the Gripes 
 
 H 
 
 -again!! Confuraptions 
 
 19,244 
 
 -bloody 
 
 66 
 
 -to cure red or pimpled Faces 
 
 16 
 
 Way to drefs Dace 
 
 127 
 
 -to make Dutch Beef 
 
 i 43 
 
 -to make Mufiard 
 
 i 53 
 
 Wejiphalia Hams 
 
 180 
 
 -Bacon 
 
 i 33 
 
 •-to make Hams of Pork like 
 
 181 
 
 Whetjione Cakes 
 
 ’93 
 
 Whipt Sullabubs 
 
 167 
 
 - Cream 
 
 121 
 
 White Quince Pafte 
 
 234 
 
 - Salve 
 
 82 
 
 -Leach 
 
 112 
 
 - Soop with poached Eggs 
 
 102 
 
 -Wine Cream 
 
 112 
 
 -Collops 
 
 1 3 1 
 
 - Quince Marmalade 
 
 199 
 
 -Hogs Puddings 
 
 158 
 
 - Jelly of Quinces 
 
 227 
 
 -Rice Pot 
 
 164 
 
 - Cake 
 
 192 
 
 -Clove Water 
 
 242 
 
 Whiten Cloaths 
 
 93 
 
 Whites, or any Flux 
 
 4 
 
 Whitloe 
 
 40 
 
 Whole Salmon roafted 
 
 130 
 
 -Pidgeons broiled fo 
 
 H 1 
 
 -Quinces preferved white 
 
 227 
 
 •• • ' ' . y 
 
 Whooping 
 

 I; N. D E X. 
 
 Whooping Cough 
 Wigs , very good ones 
 Windy Stomach 
 Wine , Spirit of, camphorated 
 - — 1 ■■ Palermo 
 
 -- of Grapes 
 
 - Lemon 
 
 ——— of Strawberries or Rafpberries 
 —— Elder 
 
 —— Elder at Chrijlmas 
 - SaragolTa 
 
 * -- Orange 
 
 -Currant 
 
 - Mountain 
 
 • -- Goofeberry 
 
 -of Elder Flowers 
 
 -- Rafpberry 
 
 -Apricock 
 
 - Birch 
 
 ■- Pearl Goofeberry 
 
 - Raifin, white and Red 
 
 — 1 —• Frontiniac 
 
 - Damafcen 
 
 - Plum 
 
 - Cowilip 
 
 - Barley 
 
 -- Cherry 
 
 - Black Cherry 
 
 -Sage 
 
 - Quince 
 
 - Clary 
 
 -- to clear it 
 
 - to recover when turned lharp 
 
 to fine it the Lisbon way 
 
 fit. ( 
 
 I 
 
 106, 
 
 Womb to cleanfe after Child-bearing 
 Wimen in Labour to bring away the Child 
 Wonderful Water 
 Woodcock Sauce, 
 
 Working Liquors in Brewing 
 Worm- Powder for Children 
 Worms 
 
 Wormwood Water, the leiTer Compofition of 2 - Q 
 
 -Water, the greater Compofition of ibid. 
 
 D d Wormwood 
 
 2 S 
 
 *95 
 
 2P 
 
 2 47 
 
 265 
 
 266 
 
 267, 27I 
 
 267 
 
 2 7 3 
 
 264 
 
 268 
 
 268, 274 
 268, 270 
 
 267 
 
 269 
 
 268 
 
 270 
 266 
 
 271 
 
 270 
 2 p5> 271 
 
 271 
 
 272 
 
 273 
 
 272 
 
 2 75 
 
 2 73 
 ib. 
 
 274 
 ib. 
 
 272 
 
 275 
 ib. 
 ib. 
 
 69, 71 
 
 33 
 248 
 107 
 280 
 84 
 
 28 
 
INDEX. 
 
 Wormwood Cakes 1 94 
 
 Wound-Drink, an excellent one 65 
 
 Wriji- Plaifter for Defluxions and Fumes of the Eyes 80 
 , , -- - for an Ague 4* 
 
 89 
 
 33# 57# 68 
 8 3 
 
 Y. 
 
 yElIow Balfam 
 ^ —— Jaundice 
 
 — Salve for a Dropfical Leg 
 
 INDEX 
 
 
 
INDEX 
 
 To P A R T II. 
 
 BEING THE 
 
 Country GENTLEMAN’S 
 
 BEST GUIDE. 
 
 A. 
 
 J 
 
 ANgling. See Fijhing. 
 
 jfl April, Calendar for, 264. Work to be done m 
 the Fruit Garden, ib. and 265. Fruits yet in their 
 Prime, ib. Work to be done in the Flower Garden 
 Green-Houfe, & c . 365, 366, 367. Plants now in 
 Bloom, tb. Work to be done in the Kitchen- 
 Garden, 368, 369. Produft cf the Kitchen-Gar- 
 
 den ’ ibid. 
 
 ■Arms , how to keep them from Ruft, 324 
 
 Dd 2 
 
 Augujl, 
 
INDEX. 
 
 Augujl, Kalendar for, 388. How to order the Fruit 
 Garden, ib. Fruits yet in Prime, ib. 389. How 
 to order the Flower-Garden, ib. 390, 391. Plants 
 now in Bloom, ib. 392. How to order the Kitchen- 
 Garden, ib. 393. Produ&s of the Kitchen-Gar¬ 
 den, ibid. 
 
 B. 
 
 T)Adger Hunting, 297. Dogs proper for hunting 
 him, ib. two forts of Badgers, with a Defcrip- 
 tion of them, ib. particular account of making their 
 Burrows, ib. 298. different. Names of Badgers, ib. 
 how to hunt him, ib. how to dig him out of his 
 Burrow, 2 99 
 
 'Barbel. See Fijhing. 
 
 Black-Bz\\, how to make them for cleaning Boots, 324 
 
 Bleek. See Fijlnng. 
 
 i?/W-Hounds, a Defcription of them, 288 
 
 Bream. See Fijhing. 
 
 Buck- Hunting, 292. great Skill required in hunting 
 him, ib. "proper Places for hunting him, and man¬ 
 ner, 293. Ceremony at his Death, ibid. 
 
 Bull-Head. See Fijhing. 
 
 c. 
 
 r*Arp. See Fijhing. 
 
 ^ Cajling Net, how to throw it. See Fijhing. 
 Chub. See Fijhing. 
 
 Coney Hunting. See Rabbit Hunting. 
 
 Courfing , Directions to be obferv’d therein, 
 
 --— the Laws relating thereto 3 12, 
 
 308 
 313' 
 
 D. 
 
 T)Ace. See Fijhing. 
 
 ^ December, Kalendar for, 409. Work neceffary 
 to be done in the Fruit-Garden, ib. and 410. Fruits 
 
 yet 
 
INDEX. 
 
 yet in their Prime, ib. Work to be done in the 
 Flower-Garden, Green-Houfe, &c. ib. 411, 412. 
 Plants now in Bloom, ib. Work to be done in the 
 Kitchen-Garden, ib. and 413. Products of the Kitchen 
 Garden, ibid. 
 
 Deer , Courting of a, in a Paddock, 309. courting him 
 in a Foreft or Purlieu, 310 
 
 Dog, Setting. See Setting. 
 
 ■—, Mad, a Remedy for the Bite of a mad Dog, 325. 
 Ditto ib. how to cure when flaked, or flop a vio¬ 
 lent Effufion of Blood, 326. how to cure a frefh 
 Wound, ib. how to cure Convulflons, ibid, a 
 Purge for a poifoned Dog, 327. to cure a Megrim, 
 ib. to cure Films growing over his Eyes, ibid, a 
 cure for the Bite of a Mad Dog, ibid. Ditto ib. to 
 kill Ticks, Lice, or Fleas, 328. Ditto ibid, for the 
 Worm under the Tongue, ibid, for fore Ears, ibid. 
 
 E. 
 
 pEls. See Fijhing. 
 
 Eel Pouts. See Fijhing. 
 
 F. 
 
 pFbruary, Kalendar for, 356. Directions to be ob¬ 
 ferved in the Fruit-Garden, ibid. Fruits yet in their 
 Prime, ibid. Directions to be obferved in the Flower- 
 1 Garden, Green-Houfe, &c. ibid, and 357. Plants 
 now in Bloom, 358. Directions to be obferved in 
 the Kitchen-Garden, ibid, and 359. Products of the 
 Kitchen-Garden. ibid. 
 
 Cautions, Rules, and Directions to be obferved 
 
 therein, 329- a Defcription of the Rod, 330. how 
 to chufe good Hair, Hooks, C ffc. 331. how to make 
 Hair Lines for Angling, ib. how to colour your 
 H&iff 332. particular Alonths and Waters require 
 particular Colours, ib. the way to whip a Hook, 
 ibid, and 333. how to ufe your Hair Lines, ibid. 
 how to make an artificial Fly, ibid, particular Plies 
 for the Month of March, ibid, ditto for 334, 
 
 D d 3 ditto 
 
 A 
 
INDEX. 
 
 ditto for May, ib. ditto for June, ib. ditto for July, 
 ib. ditto for Auguft , ibid. Directions for Fly Filhing, 
 334, 335. how to make Floats, 335, 336. the In¬ 
 tent of Floats, 336. how to preferve live Baits, ibid. 
 how to throw the Calling Net, 337.. Direftions for 
 Angling, 238, 239. Methods and Baits for taking 
 different forts of Filh, 340, 341. how to take Salmon 
 Fry, ibid, howto take a Trout, ib. and 342. how 
 to take Pike, ib. and 343. how to fix your Bait, ib. 
 another way to take Jack or Pike, ib. and 343. Carp, 
 when in their Prime, and how to take them, 345. 
 how to take Perch, 346. how and where to take 
 Barbel, ib. how and where to take Chub, ibid, how 
 to take Bream, 347. when and where to take Grey- 
 ling and Umber, ib. when and where to take Floun¬ 
 ders, ib. how to take Mullets, 348. how and when 
 to take Smelts, ib. when and where to take Roach, 
 ib. how to take Rud, ib. when and where to take 
 Dace, ib. how to take Gudgeons, ib. and 349. 
 how to take Bleek, ib. how to catch Eels, ib. how 
 to take Eel Pouts, ib. how to take Pope or Ruff, ib. 
 how to take Minnows, ib. and 350. how to take 
 Bull-Head or Miller’s-Thumb, ib. how to take Loach,' 
 ib. how to take Sticklebacks, ibid. 
 
 Fi/chet, Hunting of, 3 ° 7 
 
 Flounders. See Fifhing. 
 
 Fox, Courfing of the, 3 11 > 3 1 2 
 
 Fox Hunting, 294. a healthful and beneficial Recre¬ 
 ation for Gentlemen, ib. a Description of the Hounds 
 for hunting him, ib. belt Seafon for hunting him, 
 ib. the Nature of a Fox, ibid. Method now ob- 
 ferved in hunting him, 295. his Subtilties when clofe- 
 ly purfued, ibid. Ceremony at his Earthing, ib. how 
 to get him out, or enfnare him, 296. his Death, ib. 
 Terriers, a ufeful Species for Baying at him in his 
 Holes, ib. the Seafon for entring them. ib. 
 
 Gardening , 
 
INDEX. 
 
 G. 
 
 •, a Kalendar for 
 
 35 * 
 
 325 
 
 Greyhound , how to harden his Feet, 
 Greyling. See Fifhing. 
 
 Gudgeons. See Fifhing. 
 
 H. 
 
 H ARE > courfmg of the 311. Directions to be obferved 
 in courling him, ibid. 
 
 Hare , hunting of, 299. Dogs proper for hunting him, 
 ibid. Different Sorts of Hares, ibid, what called, 
 300. How to hunt him, ibid. Scafcn for hunting 
 him, 301. Seafon and Situation, of the Ground 
 where you hunt, ibid. Some Lards in which a Dog 
 ' can never make any Scent, 302. Caution againff 
 Hunting in frofty Weather, ibid, how to reward the 
 Hounds at his Death, ibid. 
 
 Hart or Stag-Hunting, 287. Directions for the Huntf- 
 man how to purfue him, 288. Defcription of the 
 Dogs neceffary for hunting him, ibid, the Seafon for 
 hunting him, ibid, different Sorts of Harts, 289. 
 Account of brown, red, and fallow Harts, ibid, how 
 . to find out his Layer or Harbour, ibid how to 
 manage when you have harbour’d him, ibid, how 
 to unharbour and chafe him, 29-1. Ceremony to be 
 perform’d at his Death, 292 
 
 Hounds , Blood, a Defcription of them, 208 
 
 Hunting the Badger. See Badger Hunting. 
 
 - the Buck. See Buck Hunting., 
 
 - - the Fox. See Fox Hunting. 
 
 - the Rabbit. See Rabbit Hunting. 
 
 January , 
 
INDEX 
 
 J- 
 
 Anuar^t, Kalendar for, 351. Cautions to be obfer- 
 J ved in Gardening, ib. bow to order the Fruit 
 Garden, 352: Fruits yet in their Prime, ibid. Di¬ 
 rections to be obferved in the Flower-Garden, Green- 
 Houfe, &c. 353. Plants now in Bloom, ibid. Rules 
 for ordering the Kitchen-Garden, ibid, and 354. Pro- 
 dud of the Kitchen-Garden, 355 
 
 July , Kalendar for, 382. Work to be done in the Fruit 
 Garden, ib. Fruits yet in their Prime, 383. Work 
 to be done in the Flower-Garden, Green-Houfe, &c. 
 383, 384, 385. Plants now in Bloom, ibid. 386. 
 Work to be done in the Kitchen-Garden, ibid. 387. 
 Produd of the Kitchen-Garden, ibid. 
 
 June , Kalendar for, 376. Work to be done in the 
 Fruit-Garden, ibid. 377. Fruits yet in their Prime, 
 ibid. Work to be done in the Flower-Garden, Green- 
 Houfe, &c. ibid. 378, 379. Plants now in Bloom, 
 ibid. 380. Work to be done in the Kitchen-Garden, 
 380, 381. Produds of the Kitchen-Garden, ibid. 
 
 and 382 
 
 . K. 
 
 J^Alendar of Gardening for every Month in the Year ; 
 which fee under each Month, 
 
 L. 
 
 T Aixjs obferved in Courfing 312, 313. 
 
 Loach. See Fijhing. 
 
 M. 
 
 fyJ-dD Dogs, to cure the Bitings of them 325, 327 
 Mange in a Dog, hew to cure it, 325 
 
 Mar terns, hunting of them 307 
 
 March, 
 
I NDEX. 
 
 March, Kalendar for, 360. how to order the Fruit- 
 Garden, ibid. Fruits yet in Prime, 361. how to or¬ 
 der the Flower-Garden, Green-Houfe, 361, 362, 363. 
 Plants nowin Bloom, ibid. 363. Work to be done 
 in the Kitchen-Garden, ibid. 364. Products of the 
 Kitchen-Garden, . 364 
 
 May, Kalendar for, 369. Work to be done in the 
 Fruit-Garden, ibid. 370. Fruits yet in their Prime, 
 ibid. Work to be done in the Flower-Garden, Green- 
 Houfe, Jffc. 371,372, 373. Plants now in Bloom, 
 ibid. 374. Work to be done in the Kitchen-Garden, 
 374, 375, 376. Products of the Kitchen Garden, ib. 
 
 Miller s 'Thumb. See Tithing. 
 
 Minnow. See Fijhing. 
 
 Mullets. See Fijhing. 
 
 N. 
 
 J^O'vember, Kalendar for, 405. Work neceffary to 
 be done in the Fruit-Garden, ibid. 406. Fruits 
 yet in their Prime, ibid. V/ork neceffary to be done 
 in the Flower-Garden, Green-FIoufe, ibid. 407, 403. 
 Plants now in Bloom, ibid. Work neceffary to be 
 done in the Kitchen-Garden, 409.. Produfts of the 
 Kitchen-Garden, ibid. 
 
 o. 
 
 ^ 1 r • | ■ • * f j i - 
 
 QCtober, Kalendar for, 399. what neceffary to be 
 done in the Fruit-Garden, ibid. 400. Fruits yet 
 in their Prime, ibid. Work neceffary to be done 
 in the Flower-Garden, Green-Houfe, c Jc. 401, 402, 
 403. Plants now in Bloom, ibid. 404. Work ne¬ 
 ceffary to be done in the Kitchen-Garden, ibid. 405. 
 Products of the Kitchen-Garden, ibid. 
 
 Otter Hunting, 305. a Defcription of him, ib. .where 
 to find him, ibid, an Account of his Food and Lodg¬ 
 ing, ibid. Dogs proper to hunt him, 306. Method 
 uied in hunting him, ib. the Nature of an Otter, ib. 
 
 Paddock, 
 
pAddock, Defcription of a 
 
 Pope , or Ruff. See Fi/hhtg. 
 
 Perch. See Fijhing. 
 
 Pike. See Fijhing. 
 
 309 
 
 Pointer , how to harden his Feet, 
 
 325 
 
 Polecat, hunting of. 
 
 307 
 
 Powder, how to chufe it. 
 
 320, 321 
 
 R. 
 
 JDAhltt or Coney Hunting, 303. an Account of their 
 breeding, ib. the Dogs proper for hunting them, 
 304. a Defcription of the Dogs, ibid, how to catch 
 them with a Ferret and Purfe-net, ib- 
 
 Roach. See Fijhing. 
 
 Rud. See Fijhing. 
 
 Ruft, to keep Arms from, 3 2 4 
 
 s. 
 
 ^Aim on 
 
 Fry. 
 
 Peel. 
 
 See Fijhing. 
 See Fijhing. 
 
 September, Kalendar for, 393. Directions to be obferved 
 in the Fruit-Garden, ibid. 394 * Fruits yet in their 
 Prime, ibid. Directions to be obferved in the Flower- 
 Garden, 394, 395,396,397- Plants now in Bloom, 
 397, 398. Directions to be obferved in the Kitchen- 
 Garden, ib. 399. Products of the Kitchen-Garden, 
 
 ibid. 
 
 Setter, how to harden his Feet 3 2 5 
 
 Setting, Directions to be obferved therein, 314. Rules 
 to be obferved in chufing a Dog, ibid, how to train 
 him up, ibid, and 315, 3 X 6, 3 X 7 > 3‘^» 3 X 9 
 
 Shot, how to chufe it, 321. Directions for making it, 
 
 ° ibid. 
 
 Shooting, Directions to be obferved therein, 319. how 
 to equip a Sportfman, ibid. 320. Methods to be ob¬ 
 ferved in Ihooting Flying, 322, 323, 324 
 
 Smelts. 
 
INDEX. 
 
 Smelts . See Fijbing. 
 
 Squirrel Hunting, 307. an Account of him, his Food, 
 and Nell, 308. the Method of hunting him, ib. the 
 bell Seafon for hunting him, 
 
 Stag or Hart Hunting. See Hart or Stag Hunting. 
 
 Sticklebacks. See Fj/hing. 
 
 I 
 
 T. 
 
 y 1 Encb . See Fijbing. 
 
 Terriers, a peculiar Species of Dogs by themfelres, 
 296. how bred, and their Ufe, ibid. Seafon for 
 entring them, with Directions for training them up, 
 
 _ ibid. 207 
 
 Trout. See Fijbing. 
 
 17. 
 
 jrj’Mber. See Fijbing « 
 
. x a a vi i 
 
 ./ <v- ** 
 
 i* I> . 
 
 id ; il>; .i • o'. iifih. • -d 
 
 •t • ^ ■ \ 
 
 ' • ' it 
 
 . . . . S \ .w- 
 
 . * 
 
 .*■ 
 
 , .• 0 « \ N k 
 
 .t 
 
 .♦v,V .71 v.'i T 'T* 
 
 •o 
 
 f ' % . 1 > -d •••J'UCt 1c )0q? <f;il -r -; ,v 
 *r7 r < . ,v r J ■* '>3 bff« , r i ' ■ V. j 1 . :: 
 
 , . ... . ...if ; , iy:i;« i i ,fRM: ‘ .»• 
 
 \0- .••• '• 
 
 . ' . ’ ‘ ■ ' .V. ? 
 
 I soZ ■ S? j 
 
 -r r <-» v 
 
 .. a u 
 
INDEX 
 
 To PART III. 
 
 B El N G T H E i 
 
 ' 
 
 ' ; I * ’f'l ..J /* * r J.rf r 4 
 
 - ' * '• * ,r 1*0 t ;. >t ^ ■ - • r, i2- v . ■ . 
 
 Farmers heft Guide . 
 
 A 
 
 A. 
 
 P P E ‘TITE loft in Cow or Ox 4 7I 
 
 Arable Lands, and the Seeds ufually fown on them, 
 
 421 
 
 422 
 
 ibid. 
 
 as Grain 
 
 — Rye 
 
 — Barley 
 
 — Oats 
 
 — Peafe 
 
 — Beans 
 
 — Tares or Vetches 
 
 — Lentils or Tills 
 
 E e 
 
 42s 
 
 ibid. 
 
 ibid. 
 
 ibid. 
 
 ibid. 
 
 ibid.' 5 
 
 -Lupins 
 
INDEX. 
 
 • 
 
 i—_ Lupins 
 _£— Buck Wheat 
 
 -Hemp 
 
 -Flax 
 
 _ Woad or Wade 
 
 _Madder 
 
 __Rape or Cole-Seed 
 
 _Saffron 
 
 ibid. 
 
 ibid. 
 
 424 
 ibid, 
 ibid. 
 
 425 
 ibid, 
 ibid. 
 
 B. 
 
 A C K Brained 
 
 X# j$ a ii f or fwell’d or crack’d Heels ia Horfes 
 for the worft of Colds in Horfes 
 
 472 
 
 437 
 
 4 S 9 
 
 430 
 
 508 
 
 Barley. See Arable Lands , and 
 Bath for the Swine Pox 
 Beans. See Arable Lands. 
 
 Beajls as have broken Bones, or mifplaced ones 
 
 Belt in Sheep J I ’ • r f ' • ' 
 
 Bees, and how to Order them 
 Bite of a mad Dog, Slow-worm, < 5 r Viper 
 
 __or Stroke in a Horfe’s Eye 
 
 Black Water in Cows 
 Bladders in a Horfe’s Mouth 
 Blain in a Cow 
 Bleed by Meafure 
 Blood Spavin 
 
 _in Sheep 
 
 Bloody Flux 
 
 _Rifts in the Palate 
 
 _Scower, a Drink for it 
 
 Bone broken or mifplaced 
 Botches or Impofthumes 
 Brining of Wheat, Barley, Oats, < 3 c. 
 
 Broken wined Horfes # 43 7 > 
 
 Broom Salve for the Scab or Ray in Sheep 
 B'ruifes in Cattle 
 
 Buck Wheat* See Arable Lands. 
 
 Burnt Clay. See Meadow Ground, ^ 
 
 • 7 A La 
 
 484 
 
 494 
 543 
 
 483 
 
 457 
 
 486 
 
 460 
 
 486 
 
 442 
 
 452 
 
 495 
 459 
 ibid. 
 
 479 
 
 484 
 
 453 
 430 
 
 446 
 
 490 
 
 483 
 
I N D E X. 
 
 -r 
 
 c, 
 
 A L T-haulm fwelled 
 Calves 
 
 -to feed them while they fuck 
 
 Canker 
 
 Cattle , Directions how to keep them 
 —i — I. ^ h.ow to difpofe of them 
 
 at 
 
 for buying them 
 
 prevent your taking a Clap in 
 
 Caution to 
 
 Sinews for a Shoulder-Slip 
 Choler in Hogs 
 Cholick or Belly bound 
 Chords in a Horfe 
 Clap in the Back-Sinews 
 Clay the Method of burning it 
 —— See Soils. 
 
 Clover. See Grafs Seeds. 
 
 Clue bound 
 
 Gods fwollen in a Bull 
 
 Coffin-Joint, a Strain in the 
 
 Cold , a Cordial Ball for 
 
 Cole Seed. See Rape 
 
 Colt, how to order him after Weaning 
 
 Colt-Evil, or Ihedding the Seed 
 
 Colts, to breed and train them up 
 
 Cordial Balls for a Horfe 
 
 Coflive 
 
 Cough in a Cow or Bullock 
 
 -a dry husky one in a Horfe 
 
 -in Sheep 
 
 Covj-Dung. See Dungs, 
 
 Govjs 
 
 Curb in a Horfe 
 Curs. See Moles. 
 
 Cutting or gelding of Lambs 
 Cramps or Convulfions 
 
 Ee 2 
 
 486 
 468 
 
 487 
 
 45 ? 
 470 
 Palture 
 ibid, 
 ibid, 
 the Back- 
 441 
 502 
 463 
 460 
 441 
 417 
 
 478 
 
 485 
 
 455 
 440, 441 
 
 45* 
 
 433, 
 45 2 ; 
 
 462 
 460* 
 434 
 459- 
 45 o> 
 
 473 
 
 ■458 
 
 495 
 
 467 
 
 458 
 
 497 
 
 464- 
 
 darters 
 
INDEX 
 
 D. 
 
 T)jRTERS in Sheep 
 Diapente, to make it 
 
 Dirt of Towns. See Soils taken from the SeaShore, 
 Difeafes in Horfes Ears 
 — of Poultry. See Fowl. 
 
 Drench for a Horfe that is Faint and Feeble 
 Drink , a general one for Cattle that are ill 
 Dropfy 
 Dungs , &c. 
 
 -Sheep’s 
 
 -Horfe’s 
 
 -Cow’s 
 
 -Swine’s 
 
 -Fowl’s 
 
 — Wood Allies 
 
 496 
 
 461 
 
 ■ 4-63 
 
 465 
 
 47 * 
 
 454 
 
 428 
 
 ibid. 
 
 ibid. 
 
 ibid. 
 
 ibid. 
 
 ittl 
 
 Soap Alhes 
 
 -Rags 
 
 -Malt Dull: 
 
 Hair, Horn-lhavings, (sV. 
 
 -Soot 
 
 -Salt 
 
 ibid. 
 
 ibid. 
 
 ibid. 
 
 43 ° 
 
 ibid. 
 
 ibid. 
 
 E. 
 
 J? NCLOSURES 
 
 Eye-lids fwelled in a Horfe 
 
 Eyes 
 
 _a Water for fuch as are inflamed 
 
 ' for.Rheum or Defluxion in them 
 
 a Rite nr Stroke in them 
 
 _an Ointment for them 
 
 fore in Sheep 
 
 4 i 5 
 
 457 
 
 442 
 
 450 
 45 2 » 457 
 
 % 
 
 494 
 
 v F. 
 
 
 TO'AIN'T on the Road 
 
 Farcin, or Farcy 
 
 Farming, a Kalender for it 
 
 444 
 
 450, 451, 466 
 5 21 
 
 Feed 
 
_ I N D E X 
 
 Feed Hogs for Lard 
 
 -Calves when they Suck 
 
 Fewer Peftilential 
 Fever in a Cow or Bullock 
 Flax. See Arable Land. 
 
 Flux, Lask or Scovver in Cattle 
 
 -or Lask in Horfes 
 
 Fowls, Directions (or keeping them 
 
 — - --for feeding them’ 
 
 —— their Difeafes and Cure 
 —— Dung. See Dungs. 
 
 Fuller's Earth. See Soils. 
 
 508 
 
 487 
 
 450 
 
 474 
 
 473 
 
 453 
 
 5?9 
 
 ibid. 
 
 f^ALL, flowing of it 
 
 -in Swine. 
 
 Gangrene 
 
 Gar gut • • 
 
 -or Blood in Swine 
 
 Gargyfe 
 
 Gelding of Lambs, a fure Way 
 
 -of Pigs, and Spaying Sows 
 
 -of Hogs 
 
 Glanders 
 
 Gleen, for a Cow that cannot 
 Grain 
 
 Grafs Seeds j as r , 
 
 -- —-Clover 
 
 ■■■■■■ — -Sain-Foin 
 
 »■ — - -Trefoil or Nonfuch 1 
 
 - - --La Lucerne 
 
 Greafe, Balls to cure it 
 
 - - - Surfeit, Lofs of Appetite, I3 V, 
 
 Green Wounds in Cattle, an Ointment for 
 Gripes in a Horfe 
 
 497 
 
 504 
 
 45 2 
 477 
 
 50 r 
 
 477 
 
 497 
 
 507 
 
 508 
 
 453*4S4> 466 
 
 487- 
 
 4zz- 
 
 /' L 
 
 4:8 
 
 419 
 
 420 ■ 
 
 421 
 
 45 °j 453 
 
 •-w. 45° 
 
 483 
 
 444 
 
 E c 3 HAIR 
 
INDEX. 
 
 H. 
 
 JLTAIR, Horn {havings, tAc. See Dungs. 
 
 Haw, and other Difeafes of the Eyes 
 Heat in a Horfe’s Mouth 
 Heels cracked 
 
 -fwelled, an Ointment for them. 
 
 Hemp. See Arable Lands. 
 
 Hide-bound 
 
 Hogs, to caufe them to thrive. 
 
 -to feed them for Lard 
 
 Horfe- Dung. See Dungs. 
 
 -Ointment 
 
 Horfes, how to buy them 434, 
 
 Husbandman's Kalendar 
 Husk in Bullocks 
 Hyde-Bound. See Hide-Bound. 
 
 I. 
 
 TMpofhumes in Cattle 
 ^ ■ — in the Ear 
 
 Imflammation in the Lungs of a Bullock 
 Itch in Sheep 
 
 v J 
 
 K s 
 
 JfAlendar of Farming. 
 
 Kernels in Swine, and their Cure 
 Kfbe in a Bullock 
 Kidneys , for a Pain in them 
 
 482 
 
 452 
 
 437 
 
 43 * 
 
 477 
 
 4.99 
 
 508 
 
 436 
 
 435 > 436 
 521 
 
 479 
 
 48© 
 
 465 
 
 480 
 
 497 
 
 521 
 
 476 
 
 462 
 
 L A Lucerne. See Grafs Seeds. 
 
 Lamenefs in Cow or Bullock 
 Lambs, cutting or gelding them 
 Lard, to feed Hogs for it 
 Lax or Flux in Horfes 
 Legs broke 
 
 4*3 
 
 497 
 
 508 
 
 453 s 
 45? 
 Lent ills- 
 
I N D E * * X. 
 
 Lentilli , See Arable Lands. 
 
 Lime. See Soils. 
 
 Liming of Wheat, Barley, Oats, &c. 
 Loofe Teeth in Sheep, to fallen them 
 Ltnver or loofe the Cud 
 Lungs difordered, the Remedy 
 -inflamed 
 
 -diftempered in Swine, and its Cure 
 
 Lupins. See Arable Lands. 
 
 Lujl to provoke in Mares. 
 
 M. 
 
 71 /TAD Staggers 
 
 - Dog, for the Bite of 
 
 — Swine bit by one 
 
 Mallenders 
 Malt Daft. See Dungs. 
 
 Mange in Horfes 
 Manures. See Soils and Dungs. 
 Mares , to order them after Foaling 
 Marfe. See Soils. 
 
 Meadow Grounds to improve 
 —■ ■ — by Overflowings 
 
 —-Burnt Clay 
 
 - Denihiring. 
 
 Meajled Swine 
 Meajles in Sheep 
 Meat, Loathing of it in Swine 
 Megrims in a Horfe, a Drench for it 
 Mice, to deftroy them 
 Milk, to breed it in Cows 
 Moles, different ways to deftroy them v 
 
 -to take them after the Plough \ 
 
 -to make Trenches to take and deftroy them 
 
 -to take them as they run lhallow in the Ground ibid 
 
 -to take them in Pots c 20 
 
 -to find out their Nells ' ibid. 
 
 * -to fet Traps for them ibid! 
 
 — to drive them from Place to Place ibid! 
 
 ‘*sr tP bring up Curs to deftroy them 521 
 
 Mortification 
 
 430 
 
 496 
 
 478 
 
 476 
 
 480 
 
 504 
 
 463 
 
 456 
 
 483 
 
 5°5 
 
 439 
 
 450 
 
 462 
 
 416 
 
 4W 
 
 ibid. 
 
 5°3 
 
 495 
 
 501 
 
 459 
 
 432 
 
 485 
 
 . 5*9 
 
 ibid. 
 
 ibid. 
 
 Ir 
 
 ■ 
 
I N D E X.. 
 
 Mortification 45 z 
 
 Murrain or Plague among Cattle 471 
 
 -- in Sheep 493 
 
 and Mpaflps in Swine* 507 
 
 N. 
 
 i\jECKS of Oxen galled or bruifed by the Yoke 478 
 jL\ Nonfucb. See Grafs Seeds. 
 
 Os, * 
 
 ATS 43 ® 
 
 ^ Ointment for a Bullock or Cow that has a Wound 
 
 481 
 
 Overflowing. See Meadow Ground. 
 
 Oxen 467 
 
 P. 
 
 'Pointing, Directions for it 
 "*■ Palate fallen down 
 
 Pajlure Grounds , 
 
 Peafe. Sec Arable Lands. 
 
 Peflilence or Plague in Swine 
 
 Pidgeons 
 
 PiJJing Blood 
 
 for a Cow that does fo 
 
 , • 1 
 
 524, 5 2 5> 5 z6 
 483 
 
 416 
 
 503 
 
 5 a Z 
 
 459, 461 ; 
 485 
 
 Poll Evil 
 
 451 
 
 Poultry , Difeafes of. See FowL 
 
 Pox in Sheep 
 _in Swine 
 
 Purge for a Horfe juft taken from Grafs 
 __ v for a Cow or Bullock 
 
 495 
 
 5D4 
 
 466 
 
 484 
 
 A Qa 
 
 Uitter Bone 
 
 Quineey in Swine 
 
 45 2 > 45 6 
 500 
 
 1 /. 1 
 
 R. 
 
 10 >Abbits , Tame ones. 
 
 Rags, See Dungs. 
 
 Rape. See Arable Lands, 
 
 Rats, to dellroy them 
 
 !U' J >J ■ - “ - 
 
 t n* : T .j T 
 
 510 
 
 432 
 
 Ray 
 
INDEX. 
 
 Ray or Scab in Sheep 
 Red Water in Cows 
 
 -Water in Sheep 
 
 Rheum to take from a Horfe’s Eye 
 Ret in Oxen or Cows 
 
 -in Sheep 
 
 Running of the Reins 
 
 ^ S. 
 
 O Addle Bruife 
 
 Saffron. See Arable Lands. 
 
 Sain-Foin. See Grafs Seeds. 
 
 Salt. See Dungs. 
 
 Sand, See Soils. 
 
 Scabs or Ray in Sheep / 
 
 Seabbinefs in Lambs. 
 
 Scab in Oxen or Cows 
 Scouring 
 
 Seeds, the Preparation of them 
 Sheep and Lambs 
 —— to know if they are Sound 
 
 490, 491, 497 
 486 
 493 
 
 457 
 
 485 
 
 49 1 
 455 
 
 438 
 
 490, 491, 497 
 496 
 479 
 45 6 
 [ 426 
 487 
 490 
 
 —— when they have (wallowed any thing venomous, a 
 
 Remedy for it 
 Sheep's Dung. See Dungs. 
 
 Shoulder-Slip 
 
 Shrew-bitten, a Drink for it 
 Sinew Strain 
 Skit or Loofenefs 
 Slow-worm , Bite of the 
 Soap- Afhes. See Dungs, 
 
 Soils and Manures for improving of Land, 
 
 — as Lime 
 
 -Marie 
 
 -Fuller’s Earth 
 
 -Clay 
 
 -Sand 
 
 ■-Dirt of Towns 
 
 -taken from the Sea Shore 
 
 Soot. See Dungs. 
 
 Spre in a Cow or Bullock, a Water for an old one 
 Sore Eyes in Sheep 
 
 493 
 
 439 
 484 
 480 
 49 1 
 4 8 3 
 
 iffl 
 
 ibid. 
 
 ibid. 
 
 ibid. 
 
 428 
 
 ibid. 
 
 481 
 
 494 
 
 Sows 
 
 & -i 
 
438 , 
 445» 
 
 455 
 
 INDEX* 
 
 Sows with Pig 
 Spaying of Sows 
 
 'Sf*'. „ . - 4?i +5* 
 
 o//^» in Horfes 
 
 -in Swine 
 
 Splint 43 7> 
 
 Staggers 
 ■—-in a Hog 
 
 — in Sheep or Lambs 
 if a Horfe cannot on the Road 
 
 -if he cannot freely 
 
 Stoppage of Urine in Cattle 
 Strain 
 
 Strains in Calving : 
 
 Strangles 
 Stranguary 
 
 •Stroke or Bite in a Horfe’s Eyfr 
 
 Suckling Calves that fcower 
 
 Surfeit, Staring Coat and Hydebound, X Cordial 
 
 Swelling or Snarled Bags in a Cow 
 
 Swine 
 
 ———— to caufe them to thrive 
 
 — - ■ ■ to know when they are in Health 
 -— — Pox, a Bath for it 
 
 Swine' s Dung. See Dungs ; 
 
 Swollen Cods in a Bull 
 
 T. 
 
 l 7 A G in Sheep 
 
 Tail, the Diftemper fo called 
 Tar for the Scab or Ray in Sheep 
 Tares. See Arable Lands. 
 
 Teeth loofe in Sheep, to faftem them* 
 
 Throat fwelled in Swine 
 
 Ticks or Tickells in Sheep to dellroy 
 
 Tills. See Arable Lands. 
 
 Traps. See Moles. 
 
 Trefoil See Grafs Seeds. 
 
 Tremor or lhaking in Swine 
 Tump Poultice for Horfes 
 
 it 
 
 458 
 
 462 
 
 502 
 
 458 
 
 45* 
 
 506 
 
 497 
 440 
 
 459 
 475 
 
 , 4 61 
 
 486 
 
 45 * 
 454 
 457 
 
 487 
 
 for it 
 438 
 487 
 
 498 
 
 499 
 
 500 
 
 508 
 
 485 
 
 494 
 
 472 
 
 490 
 
 496- 
 
 5° 5; 
 49 * 
 
 506 
 
 436 
 
 Vetches. 
 
INDEX. 
 
 V. 
 
 Etches. See Arable hands. 
 
 Viper, Bite of 
 
 --in Swine 
 
 Vomitting in Swine, a Remedy again!! it 
 
 V\<ves in a Horfe 
 
 ■Urine, Stoppage of, in Cattle 
 
 W. 
 
 IJ/'ADE . See Woad. 
 
 Wheat 
 
 -to prevent its Smutting 
 
 Wild-Fire in Sheep 
 Woad. See Arable Lands. 
 
 Wood■ Ajhes. See Dungs . 
 
 Wood Evil in Sheep 
 
 Worm in the Foot of Sheep, and its Cure 
 Wounds in Horfes 
 
 —-or Sores in Cattle 
 
 •-if Swellings attend them 
 
 -by Stubs or Thorns 
 
 Wrench 
 
 y. 
 
 / y*Ellows in a Cow or Bullock 
 
 ** —-in a Horfe 
 
 Toke t Oxen galled or bruifed by if 
 
 48f 
 
 505 
 508 
 459 
 4 75 
 
 43 « 
 
 43i 
 
 494 
 
 495 
 
 492 
 
 453 
 
 481 
 
 ibid. 
 
 484 
 
 439 
 
 47 £ 
 
 45 * 
 
 478 
 

 1 v: 
 
 • .iW> 
 
 * • 5 . v • 
 
 
 . * ■ •' .. . V > 
 
 O Jl> i t * 
 
 f . . ■ w 
 
 i • 
 
 •- r \ ■ l 
 
 - T . J 
 
 * » 
 
 • * 
 
 ; «’ 
 
 
 
 tvtt - ' « 
 
 i'.NC " • ‘ 
 
 '{ ' ;*'/ C- ~ -- 
 
 ' ■!! ' . - 
 
 ‘ \ V *“•' .V * 
 
 
 
 , -k 
 
 1 :■ ’ ' 
 
 • . u. • i • { “ > 
 
 : > . v 
 
 * a ' ' ; ■ ■ < ] •••- • " »■ 
 
 r . .to 5 j v'J 
 
 
 ' •* 
 
 
 « 
 
 : i. i 
 
 
 /. " . >* ' W> r ‘ 
 
 u £i ;.i - 
 
 : V. ; S- : • - 
 
 
 
 
 _ . \ \ 
 
 - " 1 
 
 ' 
 
 ' 
 
 t ■ T\- j 
 
 C,\\. >f > 
 
 '