This is a reproduction of a book from the McGill University Library collection. Title: Author: Edition: Publisher, year: A collection of above three hundred receipts in cookery, physick and surgery : for the use of all good wives, tender mothers, and careful nurses Kettilby, Mary The 7th ed., to which is added, a 2nd part, containing a great number of excellent receipts, for preserving and conserving of sweet-meats &c. London : Printed for the executrix of Mary Kettibly, 1759 The pages were digitized as they were. The original book may have contained pages with poor print. Marks, notations, and other marginalia present in the original volume may also appear. For wider or heavier books, a slight curvature to the text on the inside of pages may be noticeable. ISBN of reproduction: 978-1-926810-36-2 This reproduction is intended for personal use only, and may not be reproduced, re-published, or re-distributed commercially. For further information on permission regarding the use of this reproduction contact McGill University Library. McGill University Library www.mcgill.ca/library At COLLECTION Of above Three Hundred RECEIPTS I N COOKERY, PHYSICK, AND SURGERY: For the U S E of all Good Wives, Tender Mothers, and Careful Nurses. BY SEVERAL HANDS. THE SEVENTH EDITION. TO WHICH IS ADDED, A SECOND PART, CONTAINING A great Number of Excellent Receipts, for Preferving and Conferving of Sweet-Meats, &c. LONDON: Printed for the Executrix of Mary Kettilby, and fold by R. Withy, inComhill; J. Fuller, in Blowbladder-Street, Cheapfide; and I. Potting er, in Pater-Nofter-Row. M DCC L1X- BOOKS PRINTED FOR R. WITHY, At the Du nci ad, in Comhill, and I. POTTINGER, IN PATER-NOSTER-ROW. T^ QYER’s French and Englifh Didtionary, 4to Coles’s Latin and Englilh Didtionary, 8vo Fontanelle’s Plurality of Worlds, 1 2 mo Grey’s Syltem of Ecclefiaftical Law, 2 vols 8vo Hawkins’s Pleas of the Crown, Folio Heroick Princes, or the Confcious Lovers, a Novel, adorned with Copper-Plates, 1 2mo Jacob’s Law Didtionary, Folio Kettilby’s Receipts in Cookery, 8vo Locke’s Works, 3 vols Folio La Belle Aflemblee, 4 vols 1 2mo Lord Grey’s Love Letters, 2 vols 1 zmo Montaigne’s Eflays, 3 vols 8vo Mogul Tales, 2 vols with Cuts, Memoirs of the Marquis of Crefley, translated from the French, 8vo Nature Difplayed, 7 vols 1 2mo Nixon’s Chelhire Prophecy, Pope’s Works, 9 vols jo vols Iliad, 6 vols Odyfley, 5 vols Prior’s Poems, Quevedo’s Vifions, 1 2mo Rablais’s Works, 5 vols Rowe’s (Mrs) Letters, 8vo 1 8mo The Tatlers, 4 vols The Amours of Cupid and Pfyche, 2 vols izmo with Cuts, The Hiltory of Portia, by a Lady, z vols Young’s (Dr.) Eftimate of Human Life, L. S. D. 0 18 0 0 6 0 0 2 6 0 10 0 1 16 0 0 1 6 1 5 0 0 3 6 3 3 0 0 10 6 0 6 0 0 0 0 6 0 0 3 0 1 1 0 0 0 6 1 7 0 1 1 0 0 18 0 0 15 0 0 3 6 0 3 0 0 1 z 6 0 6 0 0 3 0 0 10 0 0 6 0 0 6 0 0 1 0 PREFACE. 0 THING can be more felf-evi- dent , than that the Ufefulnefs , and confequently , Value of Books of this kind , depends upon the Integrity and Care of the W riters , the Bains they take Themfelves , and the good Help and AJJiflance they can procure from Others. Jj any of thefe Requijites be 'wanting, they mujl ncceffarily deceive the Reader, be deceiv’d Themfelves , or, at befl, produce nothing but what’s Mean and Trifling, and unworthy a Publick Reception. There is nothing Jb eajy, as the raifing whole Regiments of Noftrum’s and Recipe’s, if we will but admit all the Voluntiers of this kind, as faft as they croud in, to be li/led but thefe forward Ones are generally found to fail us in the Time of Trial-, and the Succefs of theDay mofl commonly to depend upon fuch as with great Trouble and Expence are prefs’d and dragg’d into the Service. A 2 As IV PREFACE. As for myfelf I have only to ajfure the Reader that as the Defire of doing Good was the foie Motive that fir (l engag’d me in this Work ; fo has that great Principle ever been too facred in my Efieem , to fuffer the leafi Mixture oflJn- faithfulnefs or Carelejfnefs throughout the whole Management and Compofure of it : And farther to declare , That there has been no Spare either of Labour , or Pi me, or Money , in order to the making this Collection the befi and mofl truly Profitable in its kind and that the great Know- ledge , and long Experience of th of e Excellent Perfons who contributed to its Produdlion , have abundantly qualify’ d them for fetting the lafl Hand to fuch a W irk. To thefe therefore are due the great efi Tribute of Praife, and higheft Acknowledgment s of Gratitude , who with a Noble Charity and Univerfal Benevolence , have Expos’d to the W orld fuch invaluable Secrets, as others, of a lefs generous Temper, would have taken a Pride in, and made almofl a Merit of. Concealing. And here I freely own the great efi Share of our Thanks to be juft ly owing to the Fair Sex ; who , whether it be from the greater Tendernefs of their Natures, the greater Opportunities of Leifure, or Advantages of acquiringExperience, or from whatever other Caufe , are always found mofi All doc and Indufirious in this, as well as in all other kinds of Charity. Oh, Heavenly, Charity ! V PREFACE. Charity ! how often have I feen thee employ the Rich in waiting upon the Poor, and Miftreffes in Nurfing , a?id becoming Hand-maids to their own Servants ? How often have I feen thee make Perfom of the Highefi Quality kneel down to the DreJJing of a Poor Mans Wound ? Thofe of the great efi Nicenefs and Delicacy oj Senfe , vifit the Chambers of fuch, whofe Poverty and Ojfenfive Diflempers have render d them Nau- feous and Loathfome beyond Exprefion ? And thofe of Tender and Weakly Confutations walk thro ’ Midnight Profs to the Affiance of fame Poor Neighbouring Woman in her Painful and Perilous Hour ? And wonderful is the Succefs with which Almighty God does often blefs their Labours ( even in the Ufe of Plain and Simple Means) whofe Hearts he firf difpojes to fuch Beneficial Undertakings? How earnefily is it to be wijh'd, that fuch Examples did more uni- verfally abound , and that all our fine Ladies would firive to adorn their CharaBers , by be- coming (to ufe the Judicious Mr. Bickerftaffj Phrafe) Notable Women ? Nor can 1 forbear recommending this Generous and Beneficial PraBice to the Gentlemen of the Clergy, efpecially to thofe whofe Parifhcs are re- mote from other Help. How foon would their fuperior Learning andSagacity render themMaf- ters of this Ufejul Art? How greatly would the Exercifeof it endear them to their People? What Reverence and Efieem, and confequently , what A 3 Oppor - vi PREFACE. Opportunities of doing Good in every other Way, would this procure them ? And with what Power and Authority would their Divine In- fractions enter into the Hearts of their Audi- ence , when proceeding from the Mouth of Jucb a Bencf adlor , to whom , under God , perhaps mojl of them are beholden for their Healthy their Limbs, or, it may be, their very Lives ? Phis will be to imitate their Great Mafler, who went about doing Good, and healing all thofe who were oppress'd by the Devil, and who, where- ever He met a Patient , feldom fail'd of making a Convert. I make no Doubt , but the Learned Gentlemen of the Faculty will be too Generous to Mifcon- ftrue this fmall Collection of Pbyfical Receipts, (defign d for the Service of thofe who are neither within the Reach of their Vijits, nor in a Capa- city of Gratifying their Trouble) as an Invafon of their Province, or a DifrefpeB to their Per- fons. I declare myfelfjb far from intending either of the je, that, on the contrary , I efeem it a great Happinefs and B l effing to be able to have a ready and conflant Recourfe to their Affiance. And I am proud to own, that mofl of the following Prescriptions came from the mojl Eminent Hands in that Prof ej) ion. The reft are all Inno- cent and Safe ; and both the one and the other Approv'd (not from fingle Infiances of Succefs, but) from a long and repeated Experience. PREFACE. . Vll The jDireSlions relating to Cookery are Palatable, XJfeful, and Intelligible, which is more than can be faid of any now Publick in that kind ; fome great Majlers having given us Rules in that Art Jo Jirangelyodd andfantaflical , that > tis hard to fay , Whether the Reading has given more Sport and Diverfon, or the PraClice more V exation ane Chagrin , in fpoiling us many a good Dijh , by following their Directions. But fo it is, that a Poor W oman mujl be laugh’ t at, for only Sugaring a Mefs of Beans ; whiljl a. Great Name mufl be had in Admiration , for Contriving Relijhes a thoufand times more DiJ~ taflful to the Palate , provided they are but at the fame time more Expenfve to the Purfe, I can affure you , that a Number of very Cu- rious andDelicateHoufe-wives clubb’ d tofurnijh out this Collection, for the Service of Toung and Unexperienc d Dames, who may from hence be InJlruCled in the Polite Management of their Kitchens , and the Art of Adorning their ’Tables with a Splendid Frugality. Nor do I dejpair but the XJfe of it may defcend into a Lower Form, ■and teach Cook-maids at Country-Inns to ferve us up a very agreeable Mealfrom fuch Provifions as are plainejl, and always at hand ; inflead of Spoiling thofe which are mojl Rare and Cofly, and provoking the Company to pafs them away, in hafy Curfes, to the Place from whence the A 4 unlucky viii PREFACE. unlucky Proverb fuppofes them to have come j and fo quit Scores •with him that fent them . TheWmeswhich you are here taught to make , are certainly of the greateft Perfection in their Kind ; their Flavour and Tafie are Generous , and their Ingredients are Wholefome - } and fo lucky have their Authors been in their Imita- tion , that many very good Criticks have not only efteem'd them the genuine Produce , but of the nobler Sorts too y oj the Foreign Vintages. Thus much , I think , may fujfce by way of Preface ; and lefs I could not pojjibly fay with any tolerable Regard , either to the Merits of thofe worthy Perfons to whom I am indebted y or the Inter eft of thofe whom lam endeavouring to oblige , who , through Ignorance or Prejudice , might otherwife have depriv'd themfelves of fo very UJeful and Beneficial an Undertaking, A COL- A COLLECTION 0 F RECEIPTS 1 N COOKERY, &c. A Green Peas-Soup, without Meat . AKE your Peas, and in (hel- ling, feparate the young from the old ; then boil the old ones foft enough to drain through a Cullender ; then put the Li- quor, and what you drain’d through, toge- ther : With the young Peas whole, add fome whole Pepper, two or three Blades of Mace, and fome Cloves. When the laft Peas are near enough, take fome Spinage, a little i o A ColleBion of Receipts a little Mint, and a little green Onion, not fhred too fmall, a little Faggot of Thyme, and Sweet-marjoram j put thefe into a little Sauce- pan with near a Pound of Butter; and as they boil up, fhake in fome Flour, to boil with it to the Quantity of a Dredging- box full ; then put a Loaf of French Bread into the Broth to boil ; mingle the Broth and Herbs together: When you have fea- fon’d it to your Tafte for Salt, add fome fmall white Toafl neatly cut, and the young Peas. A very good Soup. T A KE a Shin of Beef, a Crag of Mutton or Veal, and a Bit of very good Bacon, and half a Pound of Rice; fet them on the Fire in as much Water, as you think will boil them to Rags ; keep it cover’d all the while: When all the Goodnefs of the Meat is out, ftrain it off, and put to it fome whole Pepper, fome Cloves, Mace, and Salt to your Tafte. You may put Soup Herbs, or a quarter of a Pound of plump’d Rice or Verma-jelly; boil a French Loaf, or two or three Pidgeons, for the middle ; put in, with the Spice, a little Faggot of Thyme, Savory, and Marjoram: This makes an in- comparable Peas Soup, if you put in a Quart of Peas with the Meat at firft, inftead of Rice. A very m Cookery, &c. It A very good Peas* Soup. P U T three or four Pounds of lean coarfe Beef, with three Pints of Peas, into two Gallons of Water ; let it boil, till the Meat is all to Rags ; and half an Hour before you ftrain it out, put in two or three Anchovies; then ftrain it from the Hulks and Meat, and put into the Sauce-pan as much as you want for that Meal, with an Onion Buck with Cloves, a Race of Ginger bruis’d, a little Faggot of Thyme, Savory, and Parfly, 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 Dilh. To make Craw-Fifh, or Prawn-Soup. T AKE fix Whitings, one large Eel, with half a Thorn-back, clean them as to boil, and put them into a Pot, with as much Water as will cover them ; fcum them clean, and put in whole Pepper, Mace, Ginger, Thyme, Parfly, and an Onion fluck with Cloves, with a little Salt, fo let them boil to Mafli ; then take fifty Craw-filh, or, if they cannot be got, take an hundred Prawns, take out the Tails, and pick out the Bag, S it A Colle&ion of Receipts and all the Woolly Parts that are about the Body; put all into a Sauce-pan with Water and Vinegar, Lemon, Salt, and a Bunch of fwset Herbs ; let them flew over a gentle Fire, ’till ready to boil ; then take out the Tails, and fave them carefully j but beat all the other Shells in the little Liquor they were dew’d in, which, with a French Roll, you muft beat, till the Shells are extremely fine : When you have wafh’d all the Goodnefs out with their own Liquor, pour the other Filh Liquor thro’ the Shells, and {train all from the Filh and Grit; then have a large Carp ready ftew’d, and lay it in the middle of the Difli; add the Body of a Lobder to the Soup, with fome drong Gravy, and burnt Butter; heat the Tails of the Craw-filh in the Soup, and pour all over the Carp. Peas-Soup for Lent, or any Fajiing Day . P U T a Quart of good breaking Peas to fix Quarts of Water, and boil them till they are tender; then take out fome of the clear Liquor, and drain the Peas as clean as you can, from the Hulks: Take fome Butter, and boil it ; and when it breaks in the middle, put to it an Onion and fome Mint, cut very fmall ; Spinage, and Sorrel, and a little Cel- lery, cut large; dir it often, and let it boil about a quarter of an Hour ; then lhake in 2 fome in Cookery, &c, 13 ome Flour with one Hand, and fome of your thin Liquor with the other; then put in the thick {train’d Liquor fome Pepper, Mace, and Salt, and boil it an Hour longer ; then put into as much as will make a large Difh, one Pint of fweet thick Cream ; put a French Roll crifp’d, and dipp’d in Milk, in the middle of the Di(h. To make a Meat-Soup, very good. T AKE a Piece of coarfe Neck Beef, a Crag of Mutton, and a Knuckle of Veal ; boil all thefe to Rags, with Salt, and Onion, and whole Pepper; when there is no more Good- nefs left in the Meat, drain the Liquor into a Stew-pan, and fet it over the Fire; put into it Cloves, and Mace, and a little Lemon Peel; let it boil a little, then put in a Pint of ftrong Claret, three or four Anchovies, with Gravy fqueez’d out of a lean Piece of Beef fry’d for that Purpofe ; put in Ox Pa- lates cut in Dice, let them be firft boil’d ve- ry tender, Veal Sweetbreads boil’d. Lettuce, Endive, Spinage, or what Herbs you pleafe, boil’d green; then take French Bread, cut it thin, and toad: it ; lay your Palates, Sweetbreads, and Herbs overall the Toads: Have a Fowl boil’d, and the Bread duff’d with Forc’d-meat, and lay in the middle of the Difh ; pour the Soup over all. To 14 d Colie B ion of Receipts To Collar Beef, a very good W ay. T AKE a Piece of Flank- Beef^ cut it fquare, and take off the inner Skin; make a Brine of Water and Bay-falt, ftrong enough to bear an Egg, to the Breadth of a Six- pence; let the Beef lie in it one Week, then rub it all over with Salt-petre, and let it lie three Days longer; then take one Ounce of white Pepper, one large Nutmeg, the Weight of it in Mace, and the Weight of both in Cloves ; beat it all grolly, and ftrew upon the Beef; then roll it up hard, bind it with a Tape, and few it up in a Cloth, and put it in a long Earthen Pan ; fill it up with half Claret, and half Water; cover it clofe with a coarfe Pafte, and bake it twelve Hours in a very hot Oven ; then take off the Tape, and roll the Cloth very hard about it again, tie it up, and hang it up to drain and cool; If you like Herbs, Thyme, Sweet-marjoram, and Partly Hired, are the proper Sort ; but it does not roll fo clofe with as without. It cannot be bak d too tender. To make French- Cutlets, very good. S KIN a Loin of Mutton, and cut it into Stakes ; then take fome of the Lean of Leg of Veal, the Weight in Beef-fuet, two Anchovies, trf. Cookery, &c. ly Anchovies, Thyme, Parfly, Sweet- marjoram, and Onion, all finely fhred; Nutmeg, Pep- per, Salt, and grated Bread, with the Yolks of two Eggs ; make Holes in the Lean of the Stakes, and fill them full of this Seafon- ing, and fpread it all over the Stakes, then butter as many Pieces of white Paper, as you have Cutlets, and wrap them up every one by themfelves ; turn up the Edges of the Papers with great Care, that none of the Moiflure get out; therefore let the Papers be large enough to turn up feveral times at the Edge; and, if Occafion be, flick a Pin, to keep it all in; for this Gravy is all their Sauce : When they are thus tight wrapp’d up, put them upon a Mazarine, and bake them ; when they are enough, take them off the Difh they were bak d on, and put them on a clean hot Difh ; do not take off the Papers, but ferve them in as they were bak’d : This is a very delicious favoury Difh, and done with little Danger of fpoiling, if you wrap them up clofe. Many People like thefe belt without Sauce ; but if you chufe it, let it be flrong Gravy, Spice, Oni- on, fhred Capers, Juice of Lemon fhook up with a Bit of Butter ; but they are favoury and moft wholefome alone. 1 6 A ColleBton of Receipts To Collar a Breafi of Mutton, to Eat Hot . T AKE a large Breaft of Mutton, bone it, and take out all the Griftles, rub it all over with the Yolk of an Egg, feafon it with Pepper, Salt, and Nutmeg, Partly, Thyme, Sweet- marjoram, all Hired fmall, Shallot, if you love it; wafh and cut Anchovy in Bits, drew all this over the Meat, roll it up hard, tie it with a Tape, and put it into boiling Water; when 'tis tender, take it out, cut it in round Slices, not too thin ; pour over it a Sauce made of Gravy, Spice, Anchovy, Cla- ret, Onion, a few fweet Herbs, drain’d and thicken'd with Butter, and Hired Pickles. Garnifii with Pickles. To Stew Pidgeons. T AKE fix Pidgeons with their Giblets, cut the Pidgeons in quarters, and put them in the Stew-pan, with two Blades of Mace, a little Pepper and Salt, and juft Water enough to flew them without burning; when they are tender, thicken the Liquor with the Yolk of one Egg, three Spoonfuls of thick fweet Cream, a Bit of Butter, and a little Hired Thyme and Parfly ; fhake them all up together, and garnifti it with Lemon. To in Cookery, ty To broil Pigeons whole . C UT off the Wings and Neck clofe, leave the Skin at the Neck to tie clofe, then have fome grated Bread, two Pigeons Li- vers, one Anchovy, a quarter of a Pound of Butter, half a Nutmeg grated, a little Pepper and Salt, a very little Thyme and Sweet-marjorum fhred : 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 Out-fide, broil them on a very flow Char- coal-fire on the Hearth; bafte and turn them very often. The Sauce is melted Butter; or rich Gravy, if you like it higher tafted. To Drefs a Turbet, or any Dtfh of Fiji). L A Y the Fifh you are to boil, into a Pint of Vinegar, feafon’d with Salt, Pepper, Onion, and a Fagot of Thyme, Marjoram and Parfley ; when it has lain an Hour, put the Fifh with the Pickle carefully into your Fifh-kettle of boiling Water ; to it put Cloves, Mace and Anchovies,, and a Bit of Horfe- radifh ; when they are enough, take them out to drain, let the Ground of your Sauce be half a Pint of the well feafon’d Liquor in which they were boil’d, and the flrain’d 1 8 A ColleBion of Receipts Liquor of a Quart of Oyflers, with half a Pint of White- wine, and the Body of a large Lobfler; add to it a little more Spice, and a little of Lemon-peel, and one large, or two fmall Anchovies; then flrain it, and put to this Quantity a full Pound and half of But- ter; into one Piece of which ftrew as much Flour as will make it of a fit Thicknefs : Your Oyflets mufl be firft flew’d, and the Tail and Claws of your Lobfler cut in Dice, and both put into the Sauce to heat, when 'tis ready to pour on the Fifh. Fry’d Smelts, fry’d Partly, fcrap’d Horfe-radifh, and flic’d Lemon, with the following Patties, is the Gar- nifh. Note, That the Liquor of any well- tailed Fifh, is more agreeable to the Tafle of Fifh than any Sort of rich Gravy made with Flefli : And I believe you cannot err, in drefling Fifh by this Rule for the Sauce. Note , Never boil in too much Liquor, nor too fall. Patties, for a Dtfh of Ftfh. T AKE a Carp or fat Eel, bone and fhred it very fmall ; to half a Pound of this put four Ounces of Butter, which you muft mix in the fhredding; boil four Eggs in the Shell, not hard, but as for eating, and put in the Yolks of thofe Eggs a very fmall Nutmeg grated, about the Weight in Mace, finely beat, as much Salt as both, and a very * little m Cookery, feV. 19 little Parfly finely fhred; mix this very well, and put them into little Square Parties of hot Cruft, or Puff-cruft, if you like it better : Faften them very well, and fry them in a large Pan-full of Lard, clarified’ Butter, Suet or Oil. You may roll this Forc’d-filh into Balls with grated Bread; lay them round, and upon your Fifti. To Pickle Pork, a good Way. B ONE it, and cut it into fuch Pieces as will lie moft convenient in your Pow- dering-tub, which muft be large and found to hold the Meat and prelerve the Brine ; the narrower 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 Flitch of Bacon ; then ftrew Salt in the Bottom of your Tub, and lay the Pieces in as dole as poflible, ftrewing Salt round the Sides of the Tub: As your Salt melts on the Top, ftrew on more. It will keep a great while, and is very good. To Collar a Pig. S PLIT it up the Belly and Back, then take out all the Bones, wafti it clean from the Blood, and lay it to foak in a Pan B 2 of 20 A Collection of Receipts of Water a Day and Night, fhifting the Water as it grows red; then take it out and wipe it very dry, ftrew all the Infide of both Pieces very well with Salt, Pepper, Cloves, Mace and Nutmeg beat and grated ; then roll them up as hard and tight as you pof- fibly can in two Collars, bind them with a long Tape as clofe as 'twill lie, and after that lew them up in Cloths : The Liquor you boil them in muft be a Quart of White- wine, a little good Vinegar, and the reft Water; there muft be a great deal more than will cover them^ becaufe they muft boil leifurely above three Hours ; put into the Liquor a Piece of Ginger, a Nutmeg cut in Pieces, a few Cloves, and two Blades of Mace, a Sprig of Bays, and a few Leaves of Sage, with fome Salt ; when they are ten- der, take them up, and fqueeze them tight in the Cloth, that they may come out in ihape: When the Liquor they were boil’d in is cold, add half a Pint of Vinegar, and keep the Collars in it. To wake Veal-Cutlets. ( '^UT as many Slices of a Leg of Veal as j will make a handfome Dili;, beat them with your Rolling-pin, lay them fingle in a large Difh, and grate Nutmeg all over them, and ftrew them with Salt, lard fome with Bacon and pour the Yolks of three Fggs, well in Cookery, it well beaten, over all; make them all moifl with the Egg, and fry them of a fine Colour in Clarified Butter; put frefh Frying to every Difh: When they are all nicely iiy’d, put fome Gravy into the Pan, and the Juice of a Lemon, with Butter and Flour ihook in ; tofs up all 'till 'tis thick, and pour it over the Cutlets; garnifh with Bits of Bacon fry’d, and Forc d-meat Balls. If it be a Cow-Calf, fill the Udder and Fat with the Forc’d-meat, and roaft it finely for the Middle. Make your Gravy for the Sauce, of the Bones and Skins you do not ufe ; a Bit of Beef, Sweet- herbs, Spice, and White-wine, to make it look pale. To make Dutch- Beef, a very good Way, T AKE eight Pound of Buttock-Beef with- out Bone, rub it all over with fix Ounces of coarfe Sugar ; let it lie two Days, then wipe it a little ; then take fix Ounces of Salt- petre beaten, a Pint of Petre-falt, 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 very tender. 22 A Collefthn of Receipts To Fncaffey Chickens, or Sweet-Breads. T AKE two or three Chickens (if fmall) wafli them clean from the Blood, and cut them to Pieces, not too fmall, fet them on in as much Water as will cover them ; when they boil up, fcum them very clean, then take them out and drain the Liquor; take Part of it, to which put fome Pepper whole and beaten, a Blade or two of Mace, and Salt to your Tafte, a little Lemon- peel, a very fmall Onion ftuck with three or four Cloves, a quarter of a Pint of White-wine warm’d and put to it : Boil all thefe toge- ther ’till the Chickens are enough; then take three Spoonfuls of Cream, a little Flour mix’d with it, and put to the Chickens ; lhake it well over the Fire 'till it begins to thicken ; then take the Yolks of two Eggs well beaten, a lit- tle grated Nutmeg and Juice of Lemon beat together with the Eggs; mix thefe with the Liquor very caiefully, by little and little, for fear it curdle; put in halfa Pound of good But- ter, and fhake it together 'till that be melted. Another for the Jame, T AKE three Chickens, flay them, and cut them into pieces, put them into a Stew-pan, with as much Gravy and-Water as will juft cover them; put in two An- chovies, tn Cookery, &c. 23 chovies, fome whole Pepper, fome Salt, and a Blade of Mace, a fmall Onion, with a few Cloves; fet them to flew, and when they are almoft enough, take them from the Liquor, and fry them in Vinegar, but a very little; ftrain the Liquor, and take as much of it as you lhall want for Sauce, and add to it a lit- tle Parfly, Thyme, and Sorrel, boil’d green, and fh red fmall, half a Pint of thick Cream, two Yolks of Eggs well beaten, fome grated Nutmeg; fhake all over the Fire ’till 'tis thick, throw in half a Pound of Butter, and ihake it ’till that is melted. To Slew a Hare. P ULL your Hare to pieces, and bruife the Bones, and put it into a Stew-pan, with three Pints of ftrong Broth, and at the fame time put in an Onion, and a Faggot of Sweet- herbs; let it flew leifurely for four Hours, then put in a Pint of Claret; let itftewtwo or three Hours longer, 'till ’tis tender; take out what Bones you can find, with the Herbs and Onions, if not difiolv’d ; put in an An- chovy or two with the Claret : Stewing fo long, it will be thick enough; you need only fihake it up with half a Pound of Butter, when ready for the T able. *4 A Colle&ion of Receipts To Roctfl a Calf VHead. A FTER the Head is nicely wafh’d and pick’d, take out the Brains and Tongue ; make a large Quantity of Forc’dkmeat, with Veal and Suet well feafon d, fill the Hole of the Flead ; fkewer it, and tie it together upon the Spit: One Hour and an half roafts it : Beat up the Brains with a little Sage and Parfly finely hired, a little Salt, and the Yolks of two or three Eggs ; boil and blanch the Tongue, cut it in large Dice, and fry. that and the Brains, as alio fome of the Forc’d- meat in Balls, and fome Slices- of Bacon. The Sauce is firong Broth, with Oyfiers, Mulhrooms, Capers, and a little White-wine thicken'd. To Force a Leg of Lamb. S LIT the Leg of Lamb down on the Wrong-fide, and take out all the Meat, as near as you can, without cutting or cracking the Out-fide Skin : beat it very fmall, with its Weight in good frefh Suet; add to it twelve large Oyfiers, two Ancho- vies, both neatly walk’d, and the Anchovies nicely bon’d; feafon it with Pepper, Salt, Mace, and Nutmeg, a little Thyme and Parfly nicely lb red; beat all verv fine toge-r thef, and mix it up with the Yolks of three Eggs in Cookery, &c. 15 Eggs; fill tho Skin again with the Meat, and few it up very carefully. The Meat that is left out muft be fry’d for Garnifh to the Loin which you muft Fricafley as you do Chickens,, and lay under the Leg of Lamb. You muft tie the Leg on to the Spit, for any Hole will fpoil the Meat; but ’tis eafy to faften the Back to the Spit with Pack-thread, In your Fricafley for this. Lamb, leave out the Cream, and' add a little Oyfter-liquor, and fry’d Gy.fters. The hefl way to Pot Beef, which is its good as VeniJon. T AKE 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-falt, 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 finely beaten ; put it - down clofe into 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 Strings, and beat it in a Stone-Mortar very fine; then feafon it with Nutmeg, Cloaves, and Mace finely beaten, to your Tafte, and pour in melted Butter, which you may work up with it like a Pafte; Put it clofe down and even 1 6 A Colie Elton of Receipts even in your Pots, and cover it with clarify "d Batter. To make Lobfter-Loaves. P I CK out all the Meat of three little Lob- fters, thred it a little j take a Piece of Butter, and brown it with Flour in a Sauce- pan ; then ftir in a very little Onion and Parfley Hired very fine, and put in a little Pep- per, a Spoonful of Anchovy Liquor, three or four Spoonfuls of good Gravy, three Yolks of Eggs well beat ; ftir all thefe over the Fire in the brown Butter, then put in the Lobfter, and ftir it a little together : Take three French Rolls, and cut a round Piece off the top of each, and pick out the Crumb, but do not break the Holes through the Sides of the Bread ; fill up the Roll with the Mix- ture you have prepared ; put on the Piece of Top you cut off, clofe, and tie them round with a Piece of Tape: Make fome dripping boiling hot in your Frying-pan; and when you have juft dipt the Roll in Milk, throw it into the Pan-full of fcalding Liquor : When they are crifp, take them out, and take off the Tape : Be fure to put in three times as much Parfly as Onion. Thus you may do Shrimp or Oyfler-Loaves* 7o 27 m Cookery, Sfc. To Roaft a Bread: of Pork. O UT of your Quarter cut off only a Knuckle, leaving as much Skin on the Breafl: as you can ; take off the Neck, and leave a very large Breafl; bone it, and rub it with Salt pretty well all over ; then take Sage and a little Thyme fhred fmall, a whole Nutmeg and a little Cloves and Mace finely beaten; ftrew the Spice and Herbs very thick all over the Meat, and rub it in ; then roll it tight up, with the Flefh inward, flitch it faft together, and roaft it lengthwife ’till ’tis full enough done. To hafh a Calf’s-Head. B OIL your CalPs-Head ’till the Meat is near enough for eating; take it up, and cut it in thin Slices; then take half a Pint of White-wine, and three quarters of a Pint of good Gravy, or ftrong Broth; put to this Liquor, two Anchovies, half a Nutmeg, and a little Mace, a fmall Onion ftuck with Cloves ; boil this up in the Liquor a quar- ter of an Hour, then ftrain it, and let it boil up again ; when it does fo, throw in the Meat, with a little Salt to your Tafte, and fome Lemon-peel fhred fine; let it flew a little, and if you pleafe, add Sweet-breads : Make Fore d-meat Balls of Veal ; mix the Brains 2 8 A Collection of Receipts Brains with the Yolks of Eggs, and fry them, to lay for Garnifh. When the Head is ready to be fent in, fhake in a Bit of Butter. To Drefs Hog’s-Feet and Ears tke heft PVay. TTTHEN they are nicely clean'd, put them \ y into a Pot, with a Bay- leaf, and a large Onion, and as much Water as will cover them; feafon it with Salt and a little Pepper; bake them with Houfhold Bread; keep them in this Pickle ’till you want them, then take them out and cut them in handfome Pieces ; fry them, and take for Sauce three Spoon- fuls of the Pickle; fhake in fome Flour, a Piece of Butter, and a Spoonful of Muftard : Lay the Ears in the middle, the Feet round, and pour the Sauce over. To Collar a Breaft of Veal, to exit Hot. B ONE your Veal; take fome Thyme, Sweet- marjoram, Pepper, Salt, grated Nutmeg, and beaten Mace, fhred Suet, and Crumbs of Bread with a few Oyfters; beat all thefe in a Mortar, to mix it together; ftrew it thick over the Veal ; then roll it up into a Collar ; then few it tight in a Cloth, and boil it three Hours. Make your Sauce as for a white Fricaifv, thicken'd with in Cookery, feV 29 with Cream, andYptks of Eggs, boiling the Bones firft for good Gravy; fry the Sweet- bread in Bits neatly cut. Save fome of the Stuffing, for Forc’d-meat; to which add juice of Spinage, for Colour, and Yolks of Eggs, to make it roll tight, to fry or boil for Garnifh in the Sauce, with the Sweet- bread. To make Stove- Veal. T AKE a Fillet of Veal of a Cow-Calf, cut away an Inch of the middle Bone on each Side, that the Meat may lie flat in the Stew-pan ; cut off the Udder, and flice it in long Pieces, and roll it in Seafoning of Pepper, Salt, Nutmeg, and Sweet-herbs fine- ly lhred; make Holes through the Fillet, and hick in thefe feafon d Pieces of fat Ud- der as thick as you can, 'till the whole is Huff’d in, then lay Butter in the Pan, and put ia the Meat; fet it on a gentle Fire, turning and fhaking it as you have Occafion ; then fcum off the Fat, and put in one Onion fluck with Cloves, a Lemon pared and cut in half and fqueezed in : Continue to fhake it. If your Fire be as flow as it ought to be, it will take five Hours to make it ready; One Flour before it is fo, put in a large Pint of ftrong Broth. When the Meat is juft enough, fet on a Pint of Oyfters, and a Pint of Mufh- rooms, with a little of the Broth, and two Spoon- 30 A ColleBton of Receipts Spoonfuls of Capers. Let the Meat be again clean fcum’d from the Fat, before you ule the Liquor; thicken this with Flour, and pour it into the Difh to the Meat. ’Tis a grateful, favory Difli. To make a Potatoe-Pye. T AKE two Pound of Spanijh Potatoes, boil them ’till tender; then peel them, and flice them the long way ; lay them in the DiCh; and take the Marrow of four large Bones, pick it out of the Bones in large Pieces, and lay, it upon the Potatoes ; put in two Ounces of preferv’d Barberries, as much Citron and Orange-peel, fix Slices of Le- mon dipp’d in Sugar, cut off the Rind ; put in a quarter of a Pint of Sack : Cover it with Puff-pafte; and when the Cruft is baked, it is enough : Then cut off the Lid, that it may cool a little; and make a Caudle of half a Pint of Sack, half a Pound of Butter, the Yolks of four Eggs, and a quarter of an Oume of beaten Cinnamon: Take care it does not turn. Make your Caudle very fweet, ajid pour it into the Pye. To Stew Carp. S CALE and wafh your Carp clean before you Open them ; then flit them carefully, and fave the Blood in Vinegar : take out all the in Cookery, &c. 31 the Infide with Caution, for fear of break- ing any thing, becaufe they muft not be wafh’d on the Infide; put into their Bel- lies fome whole Pepper, Salt, and a Blade of Mace; cover them in the Stew-pan, or Difli, with Claret and half as much Water, Spice, Sweet-herbs, and a bit of Horfe-ra- difh ; flew them gently, and turn them when they are enough; lay them on the Dilh to drain; and boil up the Sauce they were ftew’d in, with two Anchovies bon’d and wafh’d, the Vinegar the Blood was fav’d in, and a Pound of good Butter; thick it with a little Flour before you put in your Butter. Good Sauce for Bod'd Rabbets, hi- fi e ad of Omons . B OIL the Livers, and ftired them very fmall, and alfo two 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 two Spoonfuls of White- wine, and one of Vi- negar; a little Salt, and fome Butter; ftir all in, and take Care the Butter do not oil : fhred your Eggs very final]. ~ A pretty 3 1 A Collect on of Receipts A pretty Sauce for Woodcok, or any Wild-FowL T A K E a quarter of a Pint of Claret, and as much Water, fome grated Bread, two or three Heads of Rocambole, or Shallot, a little whole Pepper, Mace, and dic’d Nut- meg and Salt ; let this dew very Well over the Fire, then beat it up with Butter, and put it under the Wild-fowl, which being under-rofted, will afford Gravy to mix with this Sauce. To Fry Oy iters, for Garntjh for Fifh or Flajh. W ASH them in their own Liquor, and dry them very well ; then have fome Yolks of Eggs beat up, with Spice and Salt finely beat, and Flour to make it thick enough to hang on the Oyders: Fry them quick, in clarified Beef-fuet. A fweet Pye, which may he made of young Famb or Chickens. T O two Chickens you may take eight Ounces of Marrow, or Butter, if that cannot be had ; but a Loin of Lamb wants very little more than its own Fat : Seafon 2 your in Cookery, &c. 3 3 your Lamb or Chickens with Salt, Sugar, beaten Cloves and Mace ; lay it into the Difh, and put in five Yolks of hard Eggs, with fome of the Forc’d-meat Balls, made as follows : Shred a Pound of lean Veal, with a Pound and half of Beef-fuet, a very little Parfly, Spinage, and Thyme, fhred very fmall, mix'd up with grated Bread, the Yolks of two Eggs, and feafon it with Cloves, Maee, Salt, and Sugar ; beat all fine, and colour it with a little Juice of Spinage; make it into large Balls, and put as many in as will lie well ; fhred a Lemon Peel fine, and drew in ; put in alfo fome Sweet- meats, and a Coffee-cup of Water with the Juice of a large Lemon ; cover it with Puff-pade, and when it comes out of the Oven, cut off the Lid, to let the Fiercenefs of the Heat go out, before you put in your Caudle, which mud be half a Pint of White-wine, thicken'd with the Yolks of three Eggs, and fweeten d as you find Occaiion. To Ste w Herrings, F IRST broil them very brown, then have ready fome White- wine, made hot with an Anchovy, a Blade of Mace, and a Bit of Onion, with a little whole Pepper, all dew’d in the Wine; then cut off the Heads of the Fifh, and bruife them in the Wine and Spice, and take them out again, before you put in C your 34 A ColleBton of Receipts your Herrings ; let them flew over Coals, in a Dilh that they may lie at Length in ; let them flew on“ both Sides, till they are enough at the Bone; take them out, and fhake up the Sauce with Butter and Flour. ’Tis a very good way to drefs them. To make Saufages. T AKE almoft the double Weight of Fat to your lean Pork, and pick both clean from Bones, Skin, and Kernels ; Hired it feverally very fine; then mix and Hired it to- gether, and to four Pounds of this Meat, you may put a very large Nutmeg, the Weight of the Nutmeg in Cloves and Mace, and al- moft 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; Aired a large Handful of frefti Sage, and a little Thyme, very fine ; grate two Spoonfuls of White Bread, and take two Yolks of Eggs, mix all very well together, and fill your Skins: If you love Oifters, half a Pint Hired to this Quantity, gives it a rich Tafte; thefe roll and fry without Skins, and keep better in a Pot; add the Yolks of Eggs, when you ufe them. Norfolk Links are only fat and lean Pork, more grofly cut; and the Sea- foning, Pepper, Salt, and a large Quantity of Sage Hired fmall, and put in large Skins. in Cookery, &c, 3J To make a Hog^Meat Pie. T ake two Buttock-Pieces, or Rearing- 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 Nut- meg ; tie the Meat, when beat and feafon d in a wet clean Cloth j 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 three or four Hours: Make your Pie, and when you have laid in the Meat, lay half a Pound of Butter over the Meat: Juft as you fet it into thrft Oven, pour in a quarter of a Pint of Clare* When you draw it, if you find it dry, pour in melted Butter. Scotch Collops, a very good W ay. T A KE a Fillet of Veal, cut away the out- fide Skin, and cut it out in thin Collops, with the Grain, hack them with the Back of your Knife, lard fome of them with Bacon, and feafon all of them with Salt, Nutmeg, and Thyme, Parfly, and a little Savory ; C 2 fhred 3 6 A Collect ion of Receipts lined all the Herbs very fmall, then fry them in a good Quantity of clarify'd Butter, till they look of a fine Yellow ; take care they are not burnt black ; when they are fo done, lay them before the Fire to drain; pour the Butter they were fry'd in, from the Gravy ; and put to the Gravy three Anchovies, a little ftrong Beef-broth, a little Oi Iter-liquor, and Oifters, with a quarter of a Pint of Claret; let your Oifters ftew thus, till they are enough, then fhake in five or fix Ounces of Butter 5 rub the Pan firft with Shallot, put in the Yolks of three Eggs, and take care to Itir or lhake it conftantly, for fear of curdling: Juft before you pour it out, fqueeze in the Juice of a Lemon, and pour it over the Collops : You muft have Forc’d-meat Balls, and Mulhrooms, and fome fry'd Oifters, with dic'd Lemon, for Garnifh. To Stew Oifters. T AKE a Qua rt of Oifters, and clear them well from Bits of Shells and Drofs in. their own Liquor, then ftrain that Liquor, and put to it a large Blade of Mace, a fmall Nutmeg flic d, and a little Salt; let your Oifters boil in this Liquor, and fcum them dean; when they are near enough, put to them fome Partly fhred fine, and a little Shallot,, if you love it ; alfo fhred fine the Yolks in Cookery, @c. 3 r Yolks of four Eggs, and near half a Pound of Butter: Shake it conftantly. To make Lobfter-Pies. W HEN your Lobfters are boil’d, take them clean out of the Shells, 11 ice the Tails and Claws thin; feal'on them with Pepper, and a little Mace and Nutmeg beat fine; take the Bodies with fome Oifters Hired, mix it up with a little Onion fine Hired, a lit- tle Parlly fine Hired, and a little grated Bread, and feafon it as the reft ; then take the Yolks of raw Eggs, to roll it up in Balls ; lay all into the Pie, with Butter at Bottom and Top of the Filh ; when it comes out of the Oven, pour in a Sauce of ftrong Gravy, Oifter- liquor, and White-wine, thicken d with the Yolk of an Egg : ’Tis to eat hot. To boil a Turkey, or any Fowl , with Oifter Sauce W ASH your Oifters very clean in their own Liquor, which Liquor you mu ft then ftrain out into a clean Sauce- pan ; put in your Oifters, with a Bundle of fweet Herbs, an Onion, fome Mace, whole Pepper, and a Bit of Lemon Peel: Then take fifteen, if large, of thefe Oifters, with a little grated Bread, twice as much Beef-fuet, Hired final!, the Yolks of four hard Eggs, two An- C g chovies. 3 8 A ColleBton of Receipts chovies, a very little Onion fine-fhred, Salt, Pepper, Nutmeg, Thyme, and Winter-favo- ryj fhred all together very fine, and mix it up with a Yolk of raw Egg ; fluff the Turkey, or Fowls under the Skin on the Breaftj while they boil, fet your Oiflers, for the Sauce, to flew very gently over the Fire ; when they are almofl enough, take them out, and put in a quarter of a Pint of White-wine, and half a Pint of flrong Gravy, with an Anchovy, Herbs, and Spice, firfl boil’d in, and {train’d clean out of the Gravy ; when all this is boil’d together, put in as much Butter as will make it thick, and well tailed, ’twill take near a Pound to a Quart of Oiflers: If you find it fo thin as to part, mix a little Flour in a Bit of the Butter, then throw in your Oiflers agatn, the Juice of a Lemon, and fome fhred Parfly, to look green : Pour it over the Fowl; and garnifh with Oiflers and Lemon, To make Weftphalia-Hams ; abfolutely the befl Way to do them. C U T 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 fiefhy Side with a Rolling-pin; rub in an Ounce of Salt-petre (finely beaten) in every Place, fo let it lie a Pay and Night; then take an Ounce of beateq in Cookery, &c. 39 be; iten Salt-prunel, with two large Handfuls of common Salt, and a Handful of Bay fait, a Pound of coarfe Sugar ; mix all thefe to- gether, and warm them thorough-hot in a Stew-pan, but be fure not to melt it, and while 'tis hot, rub it all over the Ham very well, with two large Handfuls more of Salt; thus let it lie, till it melts to Brine, then turn it every Day twice, and bafte it with that Brine, for three Weeks together: Dry it as Bacon. Note , That your Handfuls of common Salt be very large. To Pot Neats-Tongues, a better Way than Drying them . P ICKLE them red, as you do to dry 5 and when you think them fait enough to dry, boil them very tender; take them up, and peel them, and rub them with Pep- per, Cloves, and Mace, all over; then turn them round into a Pot to bake: Lay them in Angle Pots on their Side; you muft 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 clear’d ; if there is not enough, add more clarify’d. 40 /I Collection of Receipts To pot Salmon, as at Newcaftle. T A KE a Side of Salmon, fcale and wipe it very well and clean ; but don’t wafh it ; fait it very well, and let it lie till the Salt be melted, and drain’d from it; then feafort it with beat Mace, and Cloves, and whole Pepper; lay in three or four Bay- leaves, and cover it all over with Butter: When ’tis well bak’d, take it out, and let it drain from the Gravy; then put it into your Pot to keep, and, when cold, cover it with clarify d But- ter. Thus you may do Carp, Tench, Trout, or any firm Fifh. To Pickle Mackarel, call'd Caveach. C ”1UT you Mackarel into round Pieces, j and divide one into five or fix Pieces : To fix large Mackarel you may take one Ounce of beaten Pepper, three large Nutmegs, a little Mace, and a Handful of Salt; mix your Salt and beaten Spice together, and make two or three Holes in each Piece, and thrufl the Seafoning into thofe Ploles with your Finger; rub the Pieces all over with the Seafoning; fry them brown in Oil, md let them hand, till they are cold ; then put them into Vinegar, and cover them with Oil. They will keep, well cover’d, a great while, and are deli- cious. Tq in Cookery, ©V. 4 \ To Stew a Rump of Beef. F 1 ' I R S T boil it more than half enough, then take it off the Fire, and peel the Skin off the Top ; have ready fome Pepper, beaten Mace, grated Nutmeg, Salt, ffired Thyme, Savory, .Marjoram, and Parfly ; fluff it in large Holes thro’ the Fat; lay the reft of the Seasoning all over the Top; and to bind it on, fpread over it the Yolk of one or two Eggs. Be fiire to fave the Gravy that runs out in fluffing, to which add a Pint of Claret, and fome Vinegar; put it in a deep Pan that will not be too big, but let the Liquor come up to the Top: Bake it two Hours; and when you put it in a clean Difh, pour the Gravy and Wine it was bak d in, all over. To make a good Forc’cFMeat for anj Ufe. T AKE a Pound of Veal, and full its Weight in Beef- fuet,' a Bit of Bacon; fhred all together, beat it in a Mortar very fine ; then feafon it with fweet Herbs, Pep- per, Salt, Cloves, Mace, and Nutmegs ; and when you roll it up to fry, add the Yolks of two or three Eggs, to bind it. You may add Oyfters or Marrow, on extraordinary Occafi- ons. f* * 4 To 4i A Collett ton of Receipts To Pot Lamprey. S EASON your Fifh with Pepper, Salt, and Nutmeg, a large Onion ftuck with Cloves, three Spoonfuls of Claret ; cover it with Butter, and bake it ; when ’tis enough, take it out, and ftrain it from the Liquor ; pour off the clear Butter, and add to it as much more as will cover the Fifh, in a Pan fit to keep it, and bring to Table. Remem- ber always to clarify all the Butter you pour over potted things. A Weftphalia-Ham Pie. B OIL your Ham as tender as you ufually do to eat when ’tis cold ; bone and ikin it; feafon it with Pepper, Cloves, and Mace beaten ; put it into very good Cruft, or into a Difti cover’d over with Pafty-cruft. Before you lid it, lay in Butter; and when it comes cut of the Oven, put in clarify’d Butter. ’Tis good either hot or cold. To Pickle Codlins, like Mangoe. M AKE a Brine of Salt and Water, ftrong enough to bear an Egg, into which put half an hundred of the faireft and largeft Codlins you can get ; they muft be full grown, but not full ripe; let them lie in this m Cookery, &c. 43 this Brine nine or ten Days, fhifting the Pickle every other Day, then dry them, and very carefully fcoop out the Core: Take out the Stalk fo whole, as that it may fit in again ; and you may leave the Eye in, if you don’t put your Scoop quite thro’ 3 fill it, in the room of the Core, with Ginger flic’d thin, and cut fhort, a Clove of Garlick, and whole Muftard- feed, as much as it will hold : Put in the Piece, and tie it up tight. Make your Pickle of as much White-wine Vinegar as will co- ver them, with flic’d Ginger, Cloves of Gar- lick, and whole Muftard-feed : Pour this Pickle boiling-hot upon them every other Day, for a Fortnight or three Weeks, Stone Jars are beft for all Sorts of Pickles. And this is as good a Way as any for a mid- dling large Cucumber 3 only don’t cut them to put the Garlick and Muftard-feed in 3 for they keep much longer, and eat much crifper, if you let them be whole. But neither Cucum- ber s, Peaches , nor Melons , are comparable to Codlins 3 for imitating the right Mangoe. To Pickle Wallnuts. T AKE a hundred of the large French Wallnuts, at the Beginning of July, before they have a hard Shell 3 juft fcald them, that the fi'rft Skin may rub off 3 then throw them into Water and Salt for nine or tea Days, 44 ^ Colle&'ion of Receipts Days, (hifting them every other Day, and keep them clofe cover’d from the Air ; then dry them ; and make your Pickle of two Quarts of White- wine V'negar, Long Pep- per, Black Pepper, and Ginger, of each one Ounce; Cloves, Mace, and Nutmegs, of each half an Ounce ; beat the Spice, and with it a large Spoonful of Muflard-feed ; ftrew this between every Layer of Wallnuts, and pour your Liquor boiling-hot upon them three or four times, or oftener, if you fee Occafion : Be fure to keep them clofe Hopp’d. A Spoonful of this Pickle is good in Fifh, or any favoury Sauce. Three or four Cloves of Garlick do well, if you do not diilike the Tafle. To Pickle Mufhrooms. G ATHER the fmalleH Buttons, cut off the Bottom of the Stalk, and throw them into Water and Salt; then rub them with a coarfe Cloth or Flannel very clean, and throw them into another Pan of clean Water: Boil them in Milk and Water; take them out upon a clean Cloth: When they are dry, put them into Glaffes, with white Pepper-corns, and a good Quantity of Mace; make your Pickle of half White-wine, and half good fharp White-wine Vinegar ; many put it to the Mulhrooms unboil’d: If,. you boil it, you muft let it Hand to be cold, be- fore m Cookery, &c. 45“ fore you pour it to the Mufh rooms. Pour good Oil on the Top of the Pickle : It keeps them beft; and put them in as fmall Glaffes as you can, becaufe they foon decay, when they have taken Air. To Pickle Neats-Tongues, very good \ L AY your Tongues twelve Days in com- mon 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 good White- wine Vi- negar, which you mult boil up with Pepper, Cloves, Mace, and a little Ginger; 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 from the Air. A little of the Pickle, with good Oil, is their Sauce. To Pickle Pigeons. B ONE them neatly, and feafon them with Salt, Pepper, Cloves, and Mace; few them up at the Back, and tie the Neck and Rump ; boil them in two Quarts of Wa- ter, a Pint of White-wine, and as much White-wine Vinegar ; put into it a fmall Faggot of fweet Herbs, and a Bit of Lemon. Peel. When the Pigeons are enough, t-ake them off the Fire; When they are out, boil and 4 « A Colle&lon of Receipts and fcum the Pickle very clean ; pour it not to the Pigeons, till ’tis cold. To Pickle Smelts. G UT, and wafh them clean, then lay them in Rows, and put Pepper, Nut- meg, Cloves, Mace, and Salt, between every Layer of Fifh, and four or five Bay-leaves, powder’d Cochineal, and Petre-falt, beat and mix’d with the Spice : Boil (as much as will cover them) good Red-wine Vinegar, and put to them when cold. They exceed Anchovies. To Pickle Oyfters. T AKE a Peck of very large Oyfters; when carefully open’d without cutting, wafti them three or four Times in their own Liquor; ftrain the Liquor, and put that into a Skillet : When it boils, put in your Oyfters, with half an Ounce of White Pepper, and five or fix Blades of Mace: Let them boil, till they begin to fhrivel up; then take them out of the Liquor, and cover them clofe, while the Spice and Liquor boil a quarter of an Hour longer; then pour it on the Oyfters ; and always keep them as much from the Air as you can, to keep their Co- lour. in Cookery, fefc. 47 An Apple-Pudding to Bake , very good, T AKE twelve fair large Pippins, coddle them over the Five very flowly, that they do not crack ; when they are foft, peel and core them, and pulp them through a Cullender: Add to this three Spoonfuls of Orange-flower Water, ten Eggs well beat and ftrain’d, half a Pound of very good Butter melted j make it very fweet, the Apples require it : Add candy’d Orange, Lemon, or Citron Peel : Put a Sheet of Puff-pafte into a Difti, and pour in your Pudding ; bake it with Care : ’Tis done in half an Hour. The befi Orange-Pudding that ever was tafied , P ARE the yellow Rind of two fair Seville Oranges, fo very thin, that no Part of the White comes with it ; fhred and beat it extremely fmall in a large Stone Mortar ; add to it, when very flne, half a Pound of Butter, half a Pound of Sugar, and the Yolks of fixteen Eggs j beat all together in the Mor- tar, till ’tis all of a Colour j then pour it into your Difti in which you have laid a Sheet of Pufhpafte. I think grating the Peel faves Trouble, and does it finer and thinner, than you 48 A ColleBion of Receipts you can'fhred, or beat it: Butyotlmuft beat up the Butter and Sugar with it, and the Eggs with all, to mix them well. A Rice-Pudding. G RIND, or beat half a Pound of Rice to Flour j mix it, by Degrees, with three Pints of Milk, and thicken it over the Fire with Care, for fear of burning, till 'tis like a Hafty-pudding ; when ’tis fo thick, pouf it out, and let it Hand to cool : Put to it nine Eggs, (but half the Whites) three or four Spoonfuls of Orange-flower Water : Melt al- moft a Pound of good Butter, and fweeten it to your Tafte. Add Sweet- meats, if you pleafe. White Hogs-Puddings. T A K E a Quart of Cream, and fourteen 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 al- tnoft cold, put to it a Pound of grated white Bread, two Pounds of Suet flared very fine, two Nutmegs grated, fome Citron cut fmall, half a Pound of Almonds beat fmall, with Orange-flower Water, Salt, and Sugar to your Tafte: To this you may put three Quarters m Cookery, &c. 49 quarters of a Pint of Cream, when you go to filling. ✓fNeats-Foot Pudding. T AKE to a Pound of Neats-foot finely fibred, three quarters of a Pound of Suet fhred as fmall, a whole Nutmeg grated, can- dy’d Orange minc’d, fome Salt, and fome Currants, a little grated Bread, and fome Eggs (leave out half the Whites) ; flour the Bag, and let it boil two Hours and a half at leaft. The Sauce is Sack, Sugar and Butter melted. Cuftards, very good. B O I L a Quart of Cream, then fweefert it with fine powder’d Sugar j beat eight Yolks of Eggs, with two Spoonfuls of Orange- flower Water j ftir this in the Cream, and ftrain all thro’ a Sieve : Fill your Cups or Cruft, and bake them with Care* Orange Cheefe-Cakes, very good. B LANCH half a Pound of found Sweet Almonds, beat them very fine, with two Spoonfuls of Orange-flower Water, half a Pound of Sugar beat and lifted, three quarters of a Pound of melted Butter : Put to the reft, when almoft cold, eight Eggs, Ieav* D jng jo A Collection of Receipts ing out half the Whites; beat and ftrain them : Boil the Peel of a Seville Orange, till the Bitternefs is out, beat it fine, and mix it with the reft; put it into very light Cruft: ’Tis an incomparable Cheefe-cake without the Orange. Another Cheefe-cake, without Curd, very good. T AKE a Quart of Cream, and feven Eggs, Yolks and Whites; beat three of the Eggs, and put as much Rice-flour to them, as will make them thick as a Pafte ; then put in the other four Eggs, being a little beaten, and ftir all well together; fet on your Cream to boil, and put in your Eggs and Rice, ftirring it all the time, till ’tis a pretty thick Curd: When 'tis cold, feafon one Part with a Spoonful or two of Sack, Nut- meg, Sugar, and Currants; and the other with Orange-flower Water, Ambergreefe, and Sugar : Put them in a very good Cruft : A little Time bakes them. A good Cheefe-cake, with Curd. T O a Pound and. half of Cheefe-curd, put ten Ounces of Butter; beat both in a Mortar, till all looks like Butter ; then add a quarter of a Pound of Almonds, beat with Orange-flower Water; a Pound of Sugar, eight in Cookery, &c. 51 eight Eggs, half the Whites, a little beaten Mace, and a little Cream, beat all together: A quarter of an Hour bakes them in Puff-cruft, and in a quick Oven. Thm Cream 'Pan-cakes, call'd a Quire of Paper. T AKE to a Pint of Cream, eight Eggs, leaving out two Whites, three Spoon- fuls of fine Flour, three Spoonfuls of Sack, and one Spoonful of Orange-flower Water, a little Sugar, a grated Nutmeg, and a quar- ter of a Pound of Butter, melted in the Cream } mingle all well together, mixing the Flour with a little Cream at firft, that it may be fmooth : Butter your Pan for the firft Pan- cake, and let them run as thin as you can poflibly, to be whole j when one Side is co- lour’d, ’tis enough; take them carefully out of the Pan, ftrew fome fine-fifted Su- gar between each ; lay them as even on each other as you can : This Quantity will make twenty. An Almond-Pudding. B EAT half a Pound of good fweet Al- monds, with Orange- flower Water, gra- ted Bifkets, three or four, as they are for Size, half a Pound of Butter, and four large Spoonfuls of Sack, eight Eggs, leaving out D 2 half j i A Collection of Receipts half the Whites, and a Quart of Cream, with Sugar to your Tafte; put a Puff-pafte at the Bottom of the Difh; and garnifh the Edge with Pafte; fo pour it in, and bake it : Thofe that love not Orange-flower Water, may put a grated Nutmeg inftead of it, and beat the Almonds with fair Water, for fear of oiling. Orange-Pudding. T AKE three fair Oranges, cut them, and fqueeze off the Juic6 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-flower Water, then mix it up with the ftrain’d Juice; add to it nine Eggs, leaving out four Whites, half a Pound of Butter, and Sugar to your Tafte; put a Puff-pafte at the Bottom of the Difh, and garnifh the Edge of the Difh with Pafte : Some People only grate in the Peels raw, and leave out the Juice; but I think the above- written Way is the moft grateful and plea- fant. Note, You muff beat all in the Mortar, a full Hour at leaft, till the Ingredients look all alike. A Cuftard Sack-PofTet. T AKE a Quart of Cream, boil it, and feafon it well with Sugar; then take ten Eggs, with two Whites, beaten very 2 well* m Cookery, Sfc. J3 well, flrain them to half a Pint of Sack, flir the Eggs and Sack with Care over the Fire, till ’tis very hot; then pour in the Cream, holding it very high, and flir all very well together ; cover it clofe, and fet it over a Ket- tle of Water, till 'tis come as thick and fmooth as a Cuftard ; 'Tis by much the befl Sort of Poffet that is made. Cheefe-Curd Pudding. T AKE the Curd of a Gallon of new Milk, drain d from the Whey, beat it very well in a Mortar, with half a Pound of Butter; then take fix Eggs, but three of the Whites, beat them very well, and flrain them to the Curd; two grated iV jBifkels, or a Half-penny Loaf, if they cannot be had, with half a Pint of Flour; mix all thefe to- gether, and fweeten it to your Palate : Butter your Patty-pans very well, fill, and bake them; let not the Oven be too hot; turn them out, and pour over them Sack, Sugar, and Butter melted very thick ; cut Slips of candy 'd Orange Peel, or Citron, to flick up in them; andflice blanch’d Almonds for thofe that have not Sweet-meats. D A A very 54 A Colie B ion of Receipts A very good Tanfy* T AKE a Pint of Milk, and a Pint of Cream, abont a Pint of Juice of Spi- nage, which mud; be well dry’d after wafh- ing, before you damp it; drain it, and pour it in; beat fifteen Eggs, with a little Salt, leave out eight Whites, drain them into the other things, put in near a Pint of grated Bread or Bifket; grate in a whole large Nut- meg, 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 Difti, and a cool Oven : Half an Hour bakes it. To make Hogs-Puddings. T AKE the Hog’s Tongue, and fome of the Lights, with a Piece of Liver j when all is boil’d tender, grate the Liver, and chop the Tongue and Lights very fmall; put this to a Gallon of grated Bread, three Pounds of Currants, Mace, Cinnamon, Nut- meg, Salt, and Sugar; nine Eggs, leave out four Whites, three Pounds of Suet finely fhred : Wet it with the Top of the Liquor vou boil’d your Meat in; it mud not be too limber; When tis ready, fill your Skins, Liver- in Cooker y > &c, jy Liver-Puddings, very good, T AKE the Crumb of a Two-penny white Loaf grated, a Pound of Marrow, or frefti Beef-fuet, fo finely flared as to go thro’ a Cullender j take a Pound of Hogs Liver boil’d, grate and fift that very fine; boil a Quart of Cream with a Blade of Mace, and fweeten it; grate a Nutmeg, and put it to the reft; beat up fix Eggs with the Whites, a little Salt, and a Spoonful of Orange-flower Water; mix all together, and fill your Skins: If you like Currants, you muft plump them before they go in. A Sagoe-Pudding. T AKE half a Pound of Sagoe, and wafti it well in three or four hot Waters, then put to it a Quart of new Milk, and let it boil together, till thick as a Hafty-pudding ; ftir it carefully, for ’tis apt to burn ; put in a Stick of Cinnamon, when you fet it on the Fire ; when ’tis boil’d, take it out : Before you pour it out, ftir in near half a Pound of Butter, beat nine Eggs, with four Spoonfuls of Sack, leave out four Whites, ftir all to- gether, fweeten it to your Tafte, and put in a quarter of a Pound of plump’d Currants ; D 4 lay A Collection of Receipts lay a Sheet of Puff-pafte under, and to garnifh the Brim. To Stew Golden-Pippins, a very good Way. P ARE them, and nicely fcoop out the Core, with a very fmall Scoop : Throw them into Water, to preferve their Colour; to a Pound of Pippins thus prepar’d, take half a Pint of double-refimd Sugar, and one Pint of Water; boil and fcum the Syrup, before you put in the Pippins; when the Pippins are in, let them boil apace, to make them clear, and when they are fo, put in a Bit of Lemon Peel, and the Juice of Lemon toyourTafle. Harts-Horn, or Calf ’s-Foot Jelly, the left Way . T A K E to half a Pound of good Harts- horn, three Quarts of fair Water, let it boil very flowly, till above one Quart be confum’d ; if you cannot get Harts-horn, one Set of Calf’s-feet will make more in Quantity, and tade almod as well ; the Look, with Care, will be the fame; drain this Li- quor, and let it {land to cool; the dronger you make your Jelly, the more Ingredients you may ufe; to make it palatable, when .it is fettled, as it will be the next Day, take oft' tn Cookery, &c. 57 off what is clear of the Harts-horn, and of the Calf Vfoot Jelly ; you mu ft take off 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 Rhenifh, and a quarter of a Pint of Canary ; beat up the Whites of five Eggs to a Froth; ftir all to- gether with Sugar, to make it very fweet ; mix it well, and fet it on the Fire, and ftir it till it melts and curdles; then put in the Juice of five large Lemons, and a Bit of the Peel ; let this boil up,' then pour it thro’ your Jelly- bag, and pafs the firft Quart or two, over and over again, till ’tis perfectly fine. To make Almondnet, or White Jelly B LANCH half a Pound of Almonds, and beat them very fine, with a little Orange-flower Water, juft enough to keep them from oiling; when they are pounded as fmall as ’tis poflible to do them, mix them up with fome of your Jelly, that is not lb much weaken d with Wine and Lemon ; this will colour a Pint and half of the Jelly ; pafs this through a very fine Hair-Sieve very often, and ftir it till it grows thick, that the Colour of the Almond may not fettle to the Bottom ; pour it into pretty fhap'd Glafles, that it may look handfome, when turn d out upon China Plates, This Jelly 58 A Collection of Receipts Jelly muft be made very good tailed, tho’ you may abate a little of the Wine, and Juice of Lemon, becaufe the Almonds fupply that Want ; and then being ferv’d out of the Glafles, it wants Strength. Lemon-Cream, the befi Way, T AKE three fmooth fair Lemons, pare them, and fqueeze out the Juice ; cut the Peel in fmall Pieces, and put it to the Juice; for two or three Hours, cover itclofe; and when it taftes of the Peel, add to it the Whites of four Eggs, and the Yolks of two; beat this well with two Spoonfuls of Orange- flov/er Water ; then put all thefe to a Pint of fair Water, flrain it, and fweeten it with double- refin d Sugar ; fet it over a gentle Fire, and Hir it carefully, till ? tis as thick as Cream : Put it into your Jelly-GIafles. To make Black-Caps, the befi Way, T AKE a dozen and half of very large French Pippins, or Golden-Reinettes; cut them in half, and lay them with the flat Side down to the Mazarine, which mull be large; lay them Angle, as clofe by each other as they can lie ; fqueeze a large Lemon into two Spoonfuls of Orange-flower Water, and pour over them ; fhred Lemon Peel very fine, and (hake between ; and grate double-refin'd Sugar in Cookery, &c. yp Sugar all over them ; put them into a quick Oven, and they are done in half an Hour. Almond-Cream. T AKE half a Pound of good Almonds, blanch and beat them very fine, with Orange-flower Water ; take a Quart of Cream boil’d, cool’d, and fweeten’d ; put the Al- monds into it, and when they are mix’d, drain it thro' a Canvas, then flir it over the Fire, tdl it thickens, and pour it into Glades; if you love it richly perfum'd, put in a Grain of Ambergreefe. To make Orange-Cream. 'TP AKE four Oranges, and grate the Peels into a Pint of Water; then fqueeze the Juice into the Water; beat the Yolks of four Eggs very well, and put into the Water ; fweeten it very well with double-refin’d Su^- gar ; prefs all hard thro’ a flrong Strainer; fet in on the Fire, and flir it carefully all one way, till ’tis as thick as Cream ; then pour it into your Glafles. ^ A very Rich Almond-Cream, to Jelly, M AKE a very flrong Jelly of Harts- horn ; and that it may be fo, put half a Pound of good Harts-horn, to a Quart and half 6 o A ColleBion of Receipts half a Pint of Water ; let it boil away near half; ftrain it off thro’ a Jelly-bag; then have ready, beaten to a very fine Pafte, fix Ounces of Almonds, which mull be carefully beat with one Spoonful of good Orange-flower Water, with fix or eight Spoonfuls of very thick fweet Cream ; then take near as much Cream as you have Jelly, and put both into a Skellet, and firain in your Almonds ; fweeten ic to your Tafte with double-refin d Sugar; fet it over the Fire, and flir it with Care conflantly, till ’tis ready to boil ; fo take it off, and keep it ftirring, till 'tis near cold ; then pour it into narrow-bottom’d Drinking-glafles, in which let it ftand a whole Day : When you would turn it out, put your Glafies into warm Water for a Mi- nute, and 'twill turn out like a Sugar-loaf. This is call’d Steeple-Cream . To make Orange-Poffet. S QUEEZE the Juice of two Seville Oranges, and one Lemon, into a China Bafon, that holds about a Quart ; fweeten this Juice, like a Syrup, with double-refin d Sugar, put to it two Spoonfuls of Orange- flower Water, and ftrain it thro’ a fine Sieve; boil a large Pint of thick Cream, with fome of the Orange Peel in it cut thin : When ’tis pretty cool, pour it into the Bafon of Juice through a Funnel, which muff be held as high in Cookery, &c. 6 1 high as you can from the Bafon : It muft ftand a Day before you ufe it. When it goes to Table, flick Slips of candy ’d Orange, Le- mon, and Citron Peel on the Top. Piftachia-Cream, very good. T A K E an Ounce of the Kernels of Pi- flachia Nut, beat them fmall with two Spoonfuls of Orange-flower Water, and four Yolks of Eggs j boil a Quart of Cream, and mix all together: When the Cream is fo cool it will not curdle the Eggs, thicken it over the Fire with great Care, and put it into your Glafles. To make Fryd Cream. T AKE a Quart of good new Cream, the Yolks of leven Eggs, a Bit of Lemon Peel, a grated Nutmeg, two Spoonfuls of Sack, as much Orange-flower Water: Butter your Sauce-pan, and put it over the Fire; ftir it all the while one way with a little white Whifk, and as you ftir, ftrew in Flour very lightly, ’till ’tis thick and frnooth ; then ’tis boil’d enough, and may be pour’d out upon a Cheefe- plate or Mazarine; fpread it with a Knife exadly even, about half an Inch thick, then cut it in Diamond-lquares, and fry it in a Pan full of boiling fweet Suet. 6 z A ColleBion of Receipts To make a very good Barley-Gruel. O F three Ounces of Pearl-barley make a Quart of Barley-water; fhift it once or twice, if ’tis not white j put to it four Ounces of Currants clean pick’d and walh’d ; when they are plump’d, pour the Gruel out to cool a little, and beat up the Yolks of three 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 ; ftir it gently over the Fire, till ’tis as thick as Cream. ’Tis a pretty wholefome Spoon-meat for Suppers. To make the Thick Square Cream- Cheefe, as at Newport. Y OU mult get a Vat made a quarter and half high; the Bottom (nor Top) mult not be fatten'd in ; it mull be four-fquare, with Holes all over ; then take two Quarts of good thick Cream, two Quarts of Stroakings, and a Gallon of new Milk ; let it with Run- net, as for common Cbeefe; when ’tis come, take out the Curd with a China Saucer, and put it into the Vat; ftrew a little clean dry Salt in two or three Places, as it is laid in ; and as the Curd links, fill up the Vat, till all the Cheefe is in ; prefs it as other Cheefe : Let it ftand in the Vat two or three Days, till i in Cookery, &c, 63 till all the Whey is out, and turn’d often, while ’tis in $ fait it two Days : When you take it out, you muft let it dry without rub- bing ; and make it in May . If you defire it exactly four-fquare, let the Vat be full a quarter and half high, and the Square want an Inch of a quarter. To make a pretty Sort of Flummery. P UT three large Handfuls of Oatmeal, ground fmall, into two Quarts of fair Water ; let it fteep a Day and Night ; then pour off the clear Water, and put the fame Quantity of frefh Water to it; ftrain it thro* a fine Hair-fieve, and boil it till *tis as thick as Hafty- pudding; ftir it all the while, that it may be extremely fmooth : And when you firft ftrain it out, before you fet it on the Fire, put in one Spoonful of Sugar, and two of good Orange-flower Water. When ’tis boil’d enough, pour it into fhallow Difhes, for your Ufe. To make Harts -horn Flummery. P U T a Pound of Harts-horn Shavings to three Quarts of Spring-Water, boil it very gently over a foft Fire, till ’tis con- fum'd to one Quart; then ftrain it thro’ a fine Sieve into your Bafon, and let it ftand till cold ; then juft melt it over the Fire, and put to 8 A ColleBion of Receipts Apricot- Chips. T AKE the Weight of the whole Apri- cot in double-refin’d Sugar, then flice them the long- way, but don’t pare them ; boil your Sugar to a thin Candy, then put the Fruit in, and let them Hand on the Fire "till fcalding-hot ; lay them thin on Plates, and let them in the Sun to dry, when they have lain one Night in the Liquor. To Preferve Apricots in Jelly- T O a Pound of Apricots, before they are fioned 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 Su- gar under and over them ; when the Sugar is pretty well melted, fet them on the Fire and boil them ; keep fome Sugar out to flrew on them in the boiling, to keep their Colour ; and as the Scum rifes, take it off very clean, and fometimes turn them with the Ladle, as you fee Occafion : When they are tender, put them into Glades. Add to your Syrup, a quarter of a Pint of Pipin-liquor, and the Weight of it in Sugar, and let it boil a while ; put ic to your Apricots: Let your Fire be quick ; for the fooner any White-Sweet- meat is done, ’twill look the better. You may in Cookery, feV. may let the Liquor run through a Jelly-bag, if you would have it delicately clear, Prawlings, or Frye l Almonds. T A K E a Pound of the bed: Jordan - Almonds, rub them very clean from the Dud: Take their Weight in Loaf-fugar, wet it with Orange-flower-water, and boil it to a Syrup 3 then throw the Almonds into it, and boil them to a Candy, condantly ftir- ring 'till they are dry 3 then put them into a Difh, and take away the lofe Bits and Knobs which will be about them : Put the Almonds again into the Preferving-pan, and fet them on a flow Fire, kill fome of their Oil comes from them into the Bottom of the Pan. To preferve Orange-Flowers. P ICK the Flowers, and little Oranges and Stalks apart, boil the Flowers in clear Water ’till they are tender; boil the little Oranges and Stalks alfo in feveral Waters, 'till the Bitternefs be quite gone: To a Pound of Flowers take three Pounds of double- refin’d Sugar, wet the Sugar with Water, and boil it to a Syrup 3 then drain the Flowers from their Water, and put them into the Syrup, boil them a little, and put them into Glafles. E 3 Cake 70 A Collection of Receipts Cakes of Orange-Flowers. T O a Pound of Flowers take five Pounds of double-refin’d Sugar; dip your Su- gar in Water, and lay it in the Preferring- pan to melt ; pick the out-fide Leaves off, boil the Flowers in Water 'till they are tender, and drain them well: While they boil, you muA fet your diffolv’d Sugar on the Fire, and boil it to thick Syrup, and be fure to let it Rand to be cold, before you put in your Orange-flowers ; drop them nicely on Plates, in round Cakes, and dry them in the hot Sun, or a Stove. A very good Way to make Conferve of Rofes. M AKE a Arong Infufion of Red Rofes with Red-rofe Water, as much as you think will boil the Quantity you intend to make ; then take the frefh Buds of Rofes, and clip off 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 refin’d Sugar, and boil it again, with the Sugar, as faft as can he, Wll it Jellies; when you take it out, you in Cookery, &c, 71 you may add either Amber, Pearl, Coral, Gold, or Spirit of Vitriol; thefe lad: Addi- tions, are as well made, when ’tis ufed ; becaufe ’tis good for many Diftempers, and they may be iuited to the Oecafion. A Powder for DigePion. r~J"7 A K E a very large Nutmeg, the fame I Weight in Mace, the fame Weight in Annifeeds, and the Weight of all the Ingre- dients of Angelica- feeds ; bake all thefe in the middle of a fmall brown Wheaten-Loaf, when ’tis enough take out the Spice and Seeds, and beat them to a very fine Powder, with Powder of Crab’s-Eves, and double- refin’d Sugar, of each a like Quantity, enough to make the Powder palatable ; take as much as will lie on a Shilling, after every Meal. I have known it wonderfully relieve a windy, foure, weaken'd Stomach; it mud be conti- nued a Month or two. To Candy any Jort of Flowers. / TP A K E the beft treble refin’d Sugar you can get, break it 'in Lumps, dip them Piece by Piece in Water; put them in a Sil- ver Sauce-pan, or Bafon, melt them over the Fire ; when it juft boils, drain it through a Muflin, and fet it on the Fire again, and let it boil, ’till it draws in Hairs, which you E 4 may 72 A Collection of Receipts may fee by holding up your Spoon ; then put in the Flowers, of any Sort, and fet them in Cups or Glaffes, and when ’tis of a hard Candy, break it in Lumps, and lay it as high as you pleafe : Dry it in a Stove, or the Sun, and 'twill look like Sugar-candy. Thick Ginger-Bread. A Pound and half of Flour takes up one Pound of Treacle, almoft as much Su- gar, an Ounce of beaten Ginger, two Ounces of Caraway- feeds, four Ounces of Citron, and Lem on- peel candy ’d, the Yolks of four Eggs; cut your Sweet-meats, mix all, and bake it in large Cakes, on Tin-plates. Wafers. D R Y your Flour, and make it into a thick Batter with Cream, put in Mace very fine beat, a little Sugar to your Tafte; Butter your Irons, and let them be hot, then put in a Tea-fpoonful of the Batter; fo bake them with Care, and roll them off the Iron, on a fmall Stick. A good Sort of Portugal-Cakes. T AKE a Pound of new Butter, and fix Eggs, leaving out two Whites; then work it together with your Hand, 'till the tn Cookery, &c. 73 Eggs are perfectly mixt in the Batter ; to this put one Pound of Loaf-Sugar fifted, a Pound of fine Flour dry’d, half a Pound of Cur- rants, a little beaten Mace, mix all together; Butter the Pans; fill and bake them in an Oven that won’t colour a white Paper. A Caraway- Cake, without TeajL T AKE five Pounds of Flour, and four Pounds of fingle-refin'd Sugar beat, and finely fifted, mix this with a Pound and half of Caraway- feed s ; to this Quantity, you muft take four Pounds of Butter, which mull be work’d in eight Spoonfuls of Orange- flower Water ’till ’tis perfectly mix’d, and looks like Cream ; break twenty Eggs, but half of the Whites, beat them well; and in beating, add fix Spoonfuls 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 firft Fiercenefs of your Oven be over, before you put the Cake in, for fear of fcorching; for the Oven muft be hot, and you muft keep beating your Cake ’till it goes into the Hoop, which muft be juft as the Oven is ready. Note t That half a Pound of the Caraway- feeds may be omitted. An 74 d ColleBion of Receipts An excellent Plumb- Pudding. T AKE one Pound of Suet, Hired very fmall and fifted, one Pound of Raifins flon’d, four Spoonfuls of Flour, and four Spoonfuls of Sugar, five Eggs, but three Whites ; beat the Eggs with a little Salt : Tie it up clofe, and boil it four Hours at lead:. To make Stone-Cream. T AKE a Pint and half of thick Cream, boil in it a Blade of Mace, and a Stick of Cinnamon, and fix Spoonfuls of Orange- flower Water, fweeten it to your Tafte; and boil it 'till thick ; then pour it out, and keep it ftirring ’till ’tis almoft cold; then p.ut in a fmall Spoonful of Runnet, and put it into your Cups or Glafles: Make it three or four Hours before you ufe it ; tis good. To make Cracknels, T O a Quart of Flour, take a Pound of Butter, half a Nutmeg grated, the Yolks of four Eggs beat, with four Spoonfuls of Rofe-water; put the Nutmeg and Eggs into the Flour, and wet it into a ftifF Pafte, with cold Water; then roll in the Butter, and make them into fhape; put them into a Kettle m Cookery, CA-. 7y Kettle of boiling Water; when they fwim, take them out with a Skimmer, and put them into cold Water ; when they are harden’d, lay them out to dry, and bake them cn Tin-plates. A very good Seed-Cake. ''T" A KE a quarter of a Peck of fine Flour, and dry it before the Fire, with three quarters of a Pound of Sugar ; beat a quarter of a Pound of Almonds ; to keep them from Oiling, pour in two Spoonfuls of Orange- flower Water, as you beat them, and mix this with the Flour and Sugar; put in the full Weight of a Pound and half of Butter ; rub in one half dry, and melt the other in a full Pint of Cream ; before you begin to mix, put a Pint of good Ale-yeafi:, to half a Pint of Sack, and let it rife before the Fire; let your Butter and Cream juft melt over a gentle Fire, and when ’tis pretty cool, make a Hole in the middle of your Flour, and pour in the Cream and Butter, the Sack and Yeaft, with nine Eggs, leaving out four Whites; beat and {train your Eggs, and mix all well together, and fet it to the Fire to rife: When ’tis ready to put into the Hoop, mix in a Pound and a half of fmooth Carraways, with half a Pound of Citron, Orange and Le- mon-peel candy’d ; cut this in long Bits, and Itrew it in the Middle of your Cake: You may 7 6 A ColleBhn of Receipts may put more Sweet-meats, and Ice it, if you defire it very rich. The London- Wigs. T AKE a quarter of a Peck of Flour, put to it half a Pound of Sugar, and as much Caraways, fmooth or rough, as you like ; mix thefe, and fet them to the Fire to dry, then make a Pound and half of Butter hot over a gentle Fire; ffcir it often, and add to it near a Quart of good Milk or Cream ; when the Butter is melted in the Cream, pour it into the middle of the Flour, and to it pour a little Sack, and full a Pint and half of very good Ale-yeaft; let it ftand be- fore the Fire to rile, before you lay them on your Tin-plates to bake. Egg Minc’d-Py es. T AKE lix Eggs, boil them very hard, and Ihred them fmall ; Hired double the quantity of good Suet very fine; put Cur- rants, neatly walh’d and pick’d, one Pound, or more if your Eggs were large ; the Peel of one Lemon very fine Ihred, half the Juice, and five or fix Spoonfuls of Sack, Mace, Nutmeg, Sugar, and a little Salt ; and Can- dy’d Citron, or Orange-peel, if you would have them rich. tn Cookery, &c. 77 An extraordinary Plumb-Cake. T AKE feven Pounds of fine Flour, and two Pounds and half of Butter ; put the Butter into the Flour; feven Pounds of Cur- rants, and two large Nutmegs, with half an Ounce of Mace, and a quarter of an Ounce of Cloves, all finely beat and grated; one Pound of Sugar, fixteen Eggs, leaving out four Whites, put in a full Pint and half of Ale-yeafl; warm as much Cream as you think will wet it, and pour Sack to your Cream, to make it as thick as Batter; beat alfo one Pound of Almonds, with Sack and Orange-flower Water ; but don’t let them be fine, but grofly beat; put in a Pound of can- dy d Orange, Lemon, and Citron- peel, or more, if you defire it very rich ; mix all, and put it into your Hoop, with a Pafte under it, to fave the Bottom. This was given by one of the niceft Houfe-wives in England ; and is as good as ever was made. Icing for the Cake. t | A A K E the Whites of five Eggs, whipt f up to a Froth, and put a Pound of double-refin’d Sugar fifted, a Grain of Am- bergreefe, and three Spoonfuls of Orange- flower Water ; whip it all the while the Cake is in the Oven; when it comes out of the Oven, 7 8 A Colie & ton of Receipts Oven, Ice it; but let it in no more: Leave out the Perfume, if it be offenfive. Lemon or Chocolate-Puffs. T AKE half a Pound of double-refined Sugar, finely beat and lifted, grate in- to it the yellow Rind of a very fair large Le- mon ; then whip up the White of an Egg to a Froth, and wet it with this Froth ’till ’tis as ftifF as good working Pafte ; lay it on Papers, and bake it in a very flow Oven ; lay fome round and fome long : If you make Chocolate, grate about an Ounce as you did the Peel. Almond-Puffs. B EAT two Ounces of blanch'd Almonds, with a quarter of a Pint of Orange- flower Water, and lifted Sugar, ’till they are fine; whip up the Whites of three Eggs, and mix them with Almonds, Sugar, and Orange-flower Water; then add as much lifted Sugar, as will make it into Pafle; lay it in Cakes, and bake it in a cool Oven. The right Dutch-Wafer, T AKE four Eggs, and beat them very well, then take a good Spoonful of fine Sugar, one Nutmeg grated, a Pint of 2 Cream tn Cookery, &c* 79 Cream, and a Pound of Flour, a Pound of Butter melted, two or three Spoonfuls of Rofe- water, and two good Spoonfuls of Yeaft ; mix all well together, and bake them in your Wafer-tongs on the Fire. For the Sauce, take grated Cinnamon, Sack, and, melted Butter, fweetned to your Tafte. To make Ratafia-Cakes. T A K E eight Ounces of Apricot-Kernels, or, if they cannot be had, Bitter-Al- monds will do as well, blanch them, and beat them very fine with a little Orange- flower Water, mix them with the Whites of three Eggs well beaten, and put to them two Pounds of Angle refin’d Sugar finely beaten and lifted; work all together, and ’twill be like a Pafte; then lay it in little round Bits on Tin-plates flour’d, fet them in an Oven that is not too hot, and they will puff up, and be foon baked. The Nuns-Bifket. T A K E the Whites of fix Eggs, and beat them to a Froth ; take alfo half a Pound of Almonds, blanch and beat them with the Froth of the Whites of your Eggs as it rifes j then take the Yolks, with a Pound of fine Sugar, beat thefe well together, and mix your Almonds with your Eggs and Sugar ; then So A ColleUion of Receipts then put in a quarter of a Pound of Flour, with the Peel of two Lemons grated, and fome Citron finely fhred ; bake them in little Cake-pans in a quick Oven, and when they are colour d, turn them on Tins, to harden the Bottoms ; but before you fet them in the Oven again, drew fome double- refin’d Sugar on them finely fifted. Remember to butter your Pans, and fill them but half. Pancakes, very good. T AKE a Pint of thick Cream, three Spoonfuls of Sack, and half a Pint of Flour, fix Eggs (but three Whites) one grated Nutmeg, a quarter of a Pound of melted Butter, a very little Salt, and fome Sugar; fry thefe thin in a dry Pan. To make qood Fritters. o M IX half a Pint of good Cream, very thick with Flour, beat fix Eggs, leav- ing out four Whites, and to the Eggs put fix Spoonfuls of Sack, and drain them into the Batter ; put in a little grated Nutmeg, Ginger and Cinnamon, all very fine, alfo a little Salt; then put in another half Pint of Cream, and beat the Batter near an Hour ; pare and dice your Apples thin, dip every Piece in the Batter, and throw them in a Pan-full of boiling Lard. A Spin- \n Cookery, &c. 81 A Spina ge-Tart, very good. T AKE fix Handfuls of Spinage, wafli it clean, and dry it, pick it clean from Stalks, and the hard Rib that goes up the Middle of the Leaf, fhred it extremely fine, as ’tis pofiible to be; put to it a Pint of grated Bread, the lighted you can get, a Pint of very thick Cream, nine Eggs (but four of the Whites) three Spoonfuls of Orange- flower Water, a little Salt and Sugar to your Tafle; it ought to be pretty fweet: If with your Orange-flower Water, you beat up two Ounces of blanch’d Almonds, 'tis an incom- parable Addition to the Tafle. Garnifh the Brim of your Difli with Pafte, and lay Slips crofs the Top. Thus you may make Coujlip 1 Tart ; but that being not fo juicy, will bear beating in a Mortar. Heat it with Care be- fore it be put into the Difh. An Almond Tart, very good. T O half a Pound of Almonds blanch’d, and very finely beat with Orange-flower Water, put a Pint of thick Cream, two large Naples-Bifkets grated, and five Yolks of Eggs, near half a Pound of Sugar; put all into a Difli garnifhed with Pafte, and lay Slips in Diamonds crofs the Top; bake it in a cool F Oven, 8 1 A ColleBion of Receipts Oven, and when it comes out, flick Slips of candy’d Citron in each Diamond. To Preferve Golden-Pippins, the befi IV ay. T AKE to a Pound of Apples, a Pound of double-refin'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, put them into the Sugar and Water, cover them clofe, and let them boil as faft as you can, half a quarter of an Hour ; then take them off a little 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 : Cover them very clofe, 'till you make the following Jelly for them. Codlin or Pippin-Jelly. S L I C E 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-refin’d 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 Lemon ; boil it up quick once 2 more ; m Cookery, Sfc. 83 more ; take great care they do not lofe Co- lour : Take the Pippins out, and put them into the Glafies with the Jelly. This is the moft grateful way that ever was invented to preferve them. To make Raifin Elder-Wine. T AKE fix Gallons of Water, and boil it half an Hour; and when ’tis boil’d, add to every Gallon of Water five Pounds of Malaga Raifins fhred fmall; pour the Water boiling-hot upon them, and let it ftand nine Days, ftirring it twice a Day; boil your Ber- ries as you do Currants for Jelly, and ftrain it as fine • then add to every Gallon of Liquor a Pint of Elder-berry Juice: When you have ftirr’d all well together, fpread a Toaft on both Sides with Yeaft, let it work a Day and a Night, then put it into a Vefiel, which be fure to fill as it works over ; flop it clofe, when it has done working, till you are fure ’tis fine, then bottle it. Another , very Whole fome* T O every Gallon of pick’d Elder-berries* put a full Gallon of Water, boil them together, till the Berries are tender, then ftrain it off thro’ a fine Sieve ; let what will run thro’, but don’t prefs the Berries; to every Gallon of the Liquor, put t\Vo full F 2 Pounds 84 A Celle fllon of Receipts Pounds of good Lifoon Sugar: This Sort for prefent Drinking. What you defign to keep fome Years, muft have two Pounds and a half of Sugar; boil the Liquor and Sugar toge- ther, and feum it clean in the Boiling as long as any will rife; when cool, work it with Yeaft for a Night and a Day; put it into the Veflel, and when it has done working, flop it dole for five or fix Months : Bottle it then, if fine. This ought to be the conftant Drink for all Gouty People: If well boil’d and work'd, it never ferments in the Bottle or Stomach. Quince Wine. C LEAN the Quinces with a coarfe Cloth, then grate them on large Graters; then fqueeze them through a Linen 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 Gal- lon of this Liquor, put two Pounds of fingle Loaf-Sugar; let it diffolve, and pour it off feveral times, as it fettles to the Bottom ; do this a Night and a Day: When ’tis fine, put it into your Veflel, but don’t flop it down 1 for a Week, nor bottle it in fix Months; then you may, if ’tis perfectly fine ; if not, draw it into another Veflel, and flop it up again. Be Pure to put all Englijh Wines into cool Cellars. 2 Orange- m Cookery, &>c, 8 p Orange- Wine. T O fix Gallons of Spring-water, put twelve Pounds of fingle-refin’d Sugar, the Whites of four Eggs well beaten ; put thefe to the Water cold ; then let it boil three quarters of an Hour, taking off the Scum as fa ft as it rifes : When ’tis cold, put in fix Spoonfuls of Yeaft, and fix Ounces of Syrup of Lemon, beaten together ; put in alfo the Juice and Rind of fifty large Oranges thin par’d, that no white Part, nor any of the Seeds go in with the Juice, which fliould be ftrain d : Let all this ftand two Nights and two Days in an openVeffel, or large Pan, then put it into your clofe Veffel, and in three or four Days flop it down : When it has flood three Weeks thus, draw it off into another Veffel, and add to it two Quarts of Rhenifh or White-wine ; then flop it clofe again, and in a Month or fix Weeks, ’twill be fine enough to bottle, and to drink in a Month after. If you defire it fhould keep, put in Brandy inftead of Rhenifh. Birch- Wine, as made m Suffex. / | ' A K E the Sap of Birch frefh drawn ; | boil it as long as any Scum arifes; to every Gallon of Liquor, put two Pounds of good Sugar; boil it half an Hour, and fcum F 3 it 86 A Collection of Receipts it very clean ; when 'tis almoft cold, fet it with a little Yeaft fpread on a Toaft; let it ftand five or fix Days in an open Veffel, flir- ring it often ; then take fuch a Cafk as the Liquor will be fure to fill ; and fire a large Match dipp’d in Brimftone, and put it into the Cafk, and flop in the Smoak, till the Match is extinguifh d, always keeping it fhookj then fhake out the Afhes, and, as quick as poflible, pour in a Pint of Sack, or Rhenifh, which Tafte you like beft, for the Liquor retains it ; rince the Cafk well with this, and pour it out : Pour in your Wine, and flop it clofe for fix Months; then, if 'tis perfectly fine, you may bottle it. Black-Cherry Wine. B OIL fix Gallons of Spring- water one Hour; then bruife twenty-four 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 twenty-four Hours ; then flrain it off, and to every Gallon put near two Pounds of good Sugar; mix it well with the Liquor, and let it Hand one Day longer; then pour it off clear into the Veffel, and flop it clofe: Let it be very fine, before you draw it off into Bottles. Sage- 8 7 in Cookery, &c. Sage- Wine, very good. T O twenty-eight Pounds of Malaga Rat- lins pick’d and fhred, have twenty- eight Quarts of Spring-water well boil’d, but let it be cool as Milk from the Cow, before you pour it on the Raifins; then put in half a Bufhel of Red Sage grofly flared ; ftir all together, and let it ftand fix Days, ftirring it very well every Day, and cover it as clofe as you can ; then ftrain it off, and pour it into your VefiTel ; it will foon be fine, but you may add two Quarts of Sack or White- wine to fine it : Raifins of the Sun will do as well as Malaga , if they cannot be had. Cherry-Wine, as m Kent. W HEN your Red Cherries are full ripe, ftrip them from the Strigs, and ftamp them, as Apples, till the Stones are broke ; then put it into a Tub, and cover it up clofe for three Days and Nights ; then prefs it in a Cyder-prefs, and put your Liquor again into a Tub, and let it (land clofe cover’d two Days more; then take off the Scum very carefully, for fear of jogging, and pour it off the Lees into another Tub, and let it ftand to clear two Days more, then fcum and pour it off, as before. If your Cherries were full ripe and fweet, put only a Pound and a half F 4 of 8 8 A ColleB'ion of Receipts of good Sugar to each Gallon of Liquor ; dir it well together, and cover it clofe, and dir it no more till the next Day; then pour it carefully off the Lees, as before ; let it {land again, and do the fame the next Day into the Veffel you keep it in; You may repeat this oftener, if you fee the Lees are grofs and like to make it fret. When ’tis fettled, flop it up till feven or eight Months are paft ; then, if ’tis perfectly fine, bottle it ; if not, draw it off" into another Veffel, and flop it up as much, longer: ’Twill keep feven Years, if bottled fine, and had not bed be drank, till ’tis a Year old. Our EngUJh Wines want only Age, to equal, if not exceed all foreign Liquors. Rafberry- Wine, very good. T O every Quart of Fruit, you muflpour, boiling-hot, a Quart of Water ; cover it very clofe, and let it Hand twenty-four Hours ; then drain it, and to three Quarts of Liquor, put two Pounds of good Sugar ; ftir it together, and fpread a Toad with Yead: fet it to work, and pour it off the Lees ; put it into your Veffel, and when it has quite done working, dop it up : If ’tis fine in fix or feven Months, you may bottle it, and keep it a Year in Bottles. Note , You mud at fird watch all Wines; and if you find them fret, continue to fine th era in Cookery, &c. 8? them off the Lees every Day, for fome time, as fa ft as any fettles. White Mead, very good. T O every Gallon of Water, put a Pint of Honey, and half a Pound of Loaf- Sugar ; ftir in the Whites of Eggs beat to a Froth, and boil it as long as any Scum arifes ; when 'tis cold, work it with Yeaft, and to every Gallon, put the Juice and Peel of a large Lemon : Stop it up when it has done working, and bottle it ten Days. To make Apricot-Wine, Incomparable. f | ' O two Gallons of Spring- water, take | eight Pounds of ripe Apricots, dice them into the Water, and add to both five Pounds of Loaf-Sugar ; let all boil, and be nicely fcumm’d as faft as it rifes, but let it boil fome time before you begin to fcum; take your Scum off into a clean Sieve, and fet in a Pot, to fave what Liquor comes from it : When the Wine is clear as you can, make it from the Drofs of the Sugar, pour it hot upon the Ker- nels, which rauft be crack d, and put, with the Shells, into the Pan you defign the Liquor to cool in ; ftir it together, and cover it till cool, then work it with aToaft and Yeaft; and A Colle&ion of Receipts and in two or three Days, when ’tis fettled, fine it off into your Veffel: let it work as long as it will; when it has done working, pour in a Bottle of Rhenilh, or fmall White- wine, and flop it up for fix Months ; then, if very fine, bottle it, and keep it a Twelve- month longer. Damafcen-Wine. T O every Gallon of Water, put two Pounds and a half of Sugar, which you mufi; boil and fcum three quarters of an Hour; and to every Gallon, put five Pints of Damafcens Hon’d ; let them boil till 'tis of a fine Colour, then ftrain it thro’ a fine Sieve; work it in an open Veffel three or four Days, then pour it off the Lees, and let it work in that Veffel as long as it will ; then Hop it up for fix or eight Months, when, if fine, you may bottle it : Keep it a Year or two in Bottles. Cowflip or Marigold- Wine. T O every Gallon of Water, take two Pounds and a half of Sugar, boil this an Hour, and fcum it very well, and pour it boil- ing-hot upon the Yellow Tops of either Sort of Flowers: To every Gallon of the Liquor put half a Peck of Flowers nicely cut; let this fteep all Night, and to each Gallon fqueeze in two in Cookery, &c. 91 two or three Lemons, with a Piece of Peel cut thin : When thefe have deep’d a Night and a Day, work it with a Toad; and Yeaft: When you put it in your Veflel, pour it from the Settlement; and when it has work’d as long as it will, pour into every Gallon one Pint of Rhenifh, or White-wine. If ’tis fine in fix Months, you may bottle it, but ’tis bed: to drink at three or four Years old. Either Sort is cordial, wholefome, and plea- fant. To Improve Cyder, and make it per- fetlly line . W HEN ’tis firft made, put into a Hogf- head fix Ounces of Brimftone in the Stone, to colour it; put a Gallon of good French Brandy highly tindur’d with Cochi- neal; beat one Pound of Allum, and three Pounds of Sugar-candy fine, and put it in, when you ftop it up : When ’tis fine, bottle it, which will be in fix Months. This great Secret is fuccefsfully pra&is’d by the Here - fordjhire Art ids To make Milk-Punch. T O two Quarts of Water, put two Quarts of good French Brandy, a dozen and a half of Lemons, three quarters of a Pound of double- 9 z A ColleB 'ton of Receipts double-refin’d Sugar, and three Pints of new Milk; mix all together, and ftrain it thro’ a Jelly- bag; put it up often, till it looks per- fectly clear and fine. You mull: make it a Day or two before you ufe it; for it will not keep long bottled. To make firong Mead. / g ' O four Gallons of Water, put eighteen ^ Pounds of Honey ; beat the Whites of four Eggs, ftir them in with the Honey till it be all melted ; fcum it well as long as it boils, and be fure it boil an Hour and a half : If you like the Tafte, you may put a Sprig of Rofemary in the boiling : When 'tis cold, work it with a Toaft fpread with Yeaft; and when you put it into the Veflel, hang there- in one Nutmeg, the Weight of that in Mace; and the fame Quantity in Cloves, with four Races of Ginger, in a Piece of Muflin; the Spice mull be beaten ; put in the Peels of two Lemons. When it has done working, flop it up, and let it ftand fix Months, before you bottle it. To make Goofeberry-Wine. T O four Pounds of Goofeberries full ripe, put a Quart of Water, and to every Gal- lon of Water, put four Pounds of Sugar; bruife tn Cookery, &c. 93 bruife the Goofeberries well, and let them ftand in the Water two Days, ftirring it twice or thrice a Day, and then ftrain it through a fine Hair Bag ; then put in the Sugar, and ftir it very well 'till it is melted ; When it is well mix’d, cover it, and let it ftand a while ; then ftrain it through a Flannel Bag into the Vefiel : When it has done working, ftop it clofe, and let it ftand fix Weeks, or two Months, and, if fine, bottle it. Nothing ofBrafs rnuft be ufed about any Wine. To make Elder-flower Wine. ''T'* O twelve Gallons of Water, put thirty Pounds of fingle Loaf Sugar, boil it till two Gallons be wafted, fcumming it well ; let it ftand till it be as cool as Wort, then put two or three Spoonfuls of Yeaft j when it works, put in two Quarts of Bloftoms, pick’d from the Stalks, ftirring it every Day till it has done working, which will not be under five or fix Days ; then ftrain it and put it into the Vefiel: After it is ftopt down, let it ftand two Months, and then, if fine, bot- tle it. 94 Tl ColleBton of Receipts To make Ratafia. T O every Gallon of Brandy, put a Quart of the beft Orange-flower Water, and a Quart of good French White-wine ; you muft alfo take care your Brandy be right and good ; to each Gallon of Brandy, you muft likewife put four Hundred Apricot- ft ones, and a Pound and a Quarter of White Sugar-candy ; juft crack the Stones, and put them in, Shells and all, into a large Bottle, which muft be very clofe ftopp’d, and feal’d down ; let it Hand in the Sun for fix Weeks ; take it in every Night, and in wet Weather; and {hake it when you take it in, or fet it out: After this is done, you muft let it ftand to fettle, and rack it off till ’tis perfectly fine. Cinnamon-Water, very good. I N two Gallons of extraordinary Brandy, fteep a Pound of good Cinnamon bruis’d, there let it lie three or four Days ; then put it into your Limbeck, with two Quarts of cold-ftill’d Plantain- water ; you may draw as much off as you put in ; and with a Quart of the fmalleft, boil up two Pounds and an half of double-refin’d Sugar : When ’tis cold, mix all together for your Ufe, ’Tis a noble Cordial. A Cor- tn Cookery, &c. 9 j A Cordial Orange-Water. T AKE three Quarts of good Brandy, and the Rinds of a dozen and a half of Oranges, pare them very thin, that none of the White go in, let them fteep in the Brandy three Days and Nights clofe ftopt; then take five Pints of fair Water, and a Pound and a half of double -refin’d Sugar: Boil this Syrup half an Hour, and fcum it as any rifes; then flrain it through a Jelly-bag, and let it ftand till cold; then mix it with the Brandy, which muft be firft poured from the Peels, and fettled : Keep it for Ufe. Thus you may do Lemons , which is a plea- santer Cordial. To make Citron-Water. T AKE Citrons, and pare off the outward Rinds half a Finger thick, flice them thin ; and take the Citron Kernels, flice them in as you think fit; put as much good Sack as will cover them over the Top; put all into a Stone Jug, and flop it very clofe; let it fland in a Cellar five Days, then diftil it in a Glafs Still ; let it run into a Bottle wherein is fine Sugar-candy in Powder, and Amber- greefe : Draw off in feveral Runnings, and mix it as you like. To $6 A ColleBion of Receipts To make Spirit of Clary - T A K E a Gallon of good Sack, a Pint of the Juice of Clary, a Pound of Clary- flowers, as many Clove-July-flowers, and half as many Archangel-flowers, as many Comfry-flowers, and as many Flowers of Lilies of the Valley j let thefe fteep in the Sack all Night, then put it into a Glafs Still ; the fofter it diftils, the ftronger ’twill be: You mull have great Care to keep in the Spirits, by palling the Still every where; let it drop through a Bag of good Amber-greefe upon as much fifted White Sugar-candy as you think will fweeten it. ’Tis a very high Cordial. To make Spirit of Carraways. T O a Quart of true Spirit of Sack, put two Pounds of good fmooth-fugar’d Caraways, bruife them, and put them into a Bottle, with a Grain of the belt Amber-greefe ; pour the Spirit on them, and feal the Cork very clofe ; fet it in the Sun for a Month ; flrain it off, and keep it always clofe ftopt for Ufe. One Spoonful does often give Eafe in the Cholick. A Cor - in Cookery, &c. 97 A Cordial Black- Cherry- Water, very good . T AKE two Quarts of ftrong Claret, and four Pounds of Black-Cherries full ripe, ftamp them, and put them to the Wine, with one Handful of Angelica, one Handful of Balm, and as much Carduus,. half as much Mint, and as many Rofemary-flowers as you can hold in both your Hands, three Handfuls of Clove-July-flowers, two Ounces of Cinnamon cut fmall, one -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 j then put it into your Still, which you rnuffc alfo pafte clofe; and draw as much as runs good ; fweeten it with Sugar-candy to your Tafte. ’Tis good in any Melancholy, or for the Vapours. A very Rich Cherry- Cordial. T AKE a Stone Pot that has a broad Bot- tom, and a narrow Top, and lay a Layer of Black-Cherries and a Layer of very fine powder’d Sugar; do this 'till your Pot is full: Meafure your Pot, and to every Gallon it holds, put a quarter of a Pint of true Spirit of Wine. You are to pick your Cherries clean G from 98 A Colle&ton of Receipts , 8c c. from Soil and Stalks, but not wafh them* When you have thus filled your Pot, flop it with a Cork, and tie firft a Bladder, then a Leather over it; and if you fear it is not clofe enough, pitch it down clofe, and bury it deep in the Earth fix Months or longer; then ftrain it out, and keep it clofe flopped for your Ufe. 'Twill revive, when all other Cordials fail. A COL« [ 99 ] COLLECTION RECEIPTS I N Phyjick and Surgery. A Strong Palfey-Wdter AKE the Spirits of five Gallons of the beft Old Sherry-Sack, diftill’d in a Limbeck ; take Cowflip- flowers, the Flowers of Borage and Buglofs, and of the Lilies of the Valley, of each one Handful ; take alfo Rofe- mary- flowers, Sage and Betonv-fiowefs,of each one Handful take each Flower in their Seafon, and fo put into fome of the Spirits aforefard, in an open -mouth’d Glafs of near a Quart, for that will hold them all, with the Spirits, ’till you are ready to diflil the G 2 Water j ioo A Collection of Receipts Water; but this and the reft of the Spirits, muft be moft carefully ftopt till you ufe it : Take Lavender- flowers in their Seafon, ftrip them clean from their Stalks, and fill a wide- mouth’d Gallon Glafs with them; pour into them the Remainder of your Spirits ; then flop them clofe with Cork and Bladder (as before) and let them ftand fix Weeks to di- gell; in the Sun ; then put all together, thefe and the firft fieep’d Flowers, with all the Spirits in both Glafles; add alfo Balm, Mo- therwort, Spike - flowers, Bay - leaves and Orange -leaves, if to be had, of each an Ounce, cut finally and put to the former Flowers and Spirits: Diftil all thefe toge- ther in a Limbeck; make three Runnings of it; firft a Quart Glafs, which will be ex- ceeding ftrong ; then a Pint Glafs, which will be almoft as good; laftly, receive from it a Pint Glafs-full, or as much as runs ftrong; for when it runs weak, which you may know by its Tafte and Colour, which will be whiter, let it run no longer: Put your three Runnings all together : Then take Citron- peel, the out-fide Yellow Rind, or Lemon- peels thin pared, alfo Pine- feeds hull’d, of each fix Drams ; of Cinnamon one Ounce; of Nutmegs, Mace, Cardimums, Cucubies, and Yellow Sanders each half an Ounce ; of Lignum Aloes one Dram; make all thefe into a grofs Powder, putting among them alfo th Phyfick and Surgery. ioi alfo half a. Pound of Jujubes new and good* being (ton'd, and cut fmall: Put all thefe Ingredients into a White Sarfenet Bag, to be hung in the Water aforefaid : Take alfo of Prep ar’d Pearls, two Drams; of .Prepar’d Smaragd, a Scruple; Ambergreefe, Mu(k, and Saffron, of each one Scruple; of Red Rofes, well dry d, and fweet, one Ounce : Thefe may be put in a little Bag by them- felveS, and hung in the Spirit as the other ; clofe it well, that no Air gets in, for fix Weeks; then take out the Water, and prefs the Bags dry ; keep the Water in narrow-mouth’d Glaftes clofe ftopt. The XJje of the Water. ’Tis fo ftrong and powerful, that it cannot be taken alone, but muft be dropt on Crumbs of Bread and Sugar by any one, for Preven- tion: Take it firft: and laft, and at four in the Afternoon : Faft always before and after it a full Hour at lead. ’Tis of exceeding Virtue in all Swoonings, Weaknefs of Heart, and decay'd Spirits, in all Palfeys, Apoplexies, both to help in, and prevent a Fit ; ’twill alfo keep all cold Difpofitions off the Liver, reftores loft Appetite, and fortifies and (Length- ens the Stomach; ’twill alone cure a Dropfy* if taken at firft, and the Patient be kept from fmall and cooling Liquors. ip?, A ColleBion of Receipts A fecond Palfey-Water, made upon the, Ingredients of the firfl. W HEN the firft Water has run what is ftrong, there will be fome fmall Water at the Bottom of the Limbeck ; pour it out from the Herbs and Flowers^ and drain them; put then} into a Gallon of the beft Sherry ; fo let them Hand clofe Hopp’d, five Weeks; then diftil then}, gnc{ let it run as Jong as it continues ftrong; then pour it into the Glafs where the Sarfenet-bags are, and let them be in this fecond Liquor clofe Hopp’d fix Weeks ; then you may ufe it, as the former, with Bread and Sugar; for tho’ this is not fo powerful as the former, ’tis too ftrong to take alone. Both thefe are good to bathe outwardly the Part affedted with Weaknefs by Palfy, and generally help any violent Pains or Aches that any Part is vex’d with ; but becaufe Bathing waftes moft, and this Sort is lefs coflly, they commonly ufe this fecond Sort for that. A very good Snail- Water, for a Con- fumption. T AKE half a Peck of Shell-Snails, wipe them, and hruife them, Shells and alb in a Mortar; put to them a Gallon of new Milk; as alfo Balm, Mint, Carduus, unfet Hyffop, m Phylick and Surgery. 103 Hyffop, and Burrage, of each one Handful ; Raifins of the Sun (ton’d, Figs, and Dates, of each a quarter of a Pound ; two large Nut- megs : Slice all thefe, and put them to the Milk, and diftil it with a quick Fire, in a cold Still ; this will yield near four Wine- quarts of Water very good : You mud put •two Ounces of White Sugar-candy intq each Bottle, and let the Water drop on it; ftir the Herbs fometimes, while it didils, and keep it cover’d on the Head with wet Cloths. Take five Spoonfuls at a time, firft and lad, and at four in the Afternoon. A good Water for the Spleen; a Cordial. T AKE four Ounces of Harts-horn, one Ounce of Cardimums, one Ounce of Cinnamon, one Ounce of Saffron, two Hand- fuls of Red Sage, as much Balm ; deep thefe twenty- four Hours in two Quarts of Sack, or as much good Brandy, which you pleafe ; didil it in a cold Still as quick as you can, and let it drop on four Ounces of Sugar-can- dy. Drink of this, when low-fpirited. A good Water for the Stone. T AKE four Quarts of White Thorn- dowers, infufe them in two Quarts of ftrong White- wine, with two Ounces of Nut- G 4 meg 104 A ColleBlon of 'Receipts meg dic'd ; let thefe (land two Days, then diftil it in a cold Still. Drink with Sugar, or without, as you like beft. A Drink for drty Jriwkrd Bruife or Wound. T AKE one Handful of each of the Herbs following, viz. Wormwood, Comfrey* Throatwort, Wood-Betony, Plantain,-, Mug- wort, Bonewort, Scabious, Avens, Wild Honey- fuckle, Agrimony, Bramble-buds, Cinquefoil, Spear-mint, Sanicle, White-bot- tle, Ribwort, Daify-roots, Dandelion, Bu- glofs, Hau thorn-buds : Put to tnefe Herbs two Quarts of White- wide, and a Gallon of running Water, and boil it till it be half waftedj then ftrain it, and add to it a Quart of Honey; let that boil in the Liquor fome time : When ’tis cold, bottle it very clofe, and keep it for Ufe. ’Twill keep many Years, and is necenary- for all Families; two or three Spoonfuls of it taken Morning and Night. ’Tis really good for Sores, Wounds, and Hurts new or old, in Men, Women, and Children : Its Virtues of that kind are too long to mention: It has broken and brought away inward Impofthumes, in Phyfick and Surgery. ioy An excellent Balfam, call'd , The Fryers Balfam. T AKE a Quart of Spirit of Sack, infufe in it four Ounces of Sarfaparilla cut fhort, two Ounces of China (lied thin, one Ounce of Virginia Snake- weed cut (mail; put all thefe in a two-quart Bottle, and fet it in the Sun, (haking it twice or thrice a‘Day, till the Spirit be tinctur’d as Yellow as Gold ; then clear off the Spirit into another Bottle, and put to it eight Ounces of Gum Guaice ; fet it in the Sun, as before, {haking it very often,, till all the Gum be diffolv’d, except Dregs, which will be in ten or twelve Days ; then clear it a fecond time from the Dregs, and put to it one Ounce of Natural Balfam of Peru , { hake it well together, and fet it in the Sun for two Days ; then put in one Ounce of Balm of Gilead ; (hake all well to- gether once more, and fet it in the Sun for a Fortnight ; ’tis then fit for Ufe, and will keep many Years. Its Virtues are too long to in- fer t : ’Tis good to take inwardly in mod Di (tempers, and proper for all Sores or Wounds, by pouring in fome Drops, and binding Lint thereon. The Dofe, taken in- wardly, is from half a Spoonful to a whole one, in Sugar, or any liquid V ehicle, for Con- fumptions, or any inward Ulcer : Ufe moderate Exercife with it. An io6 A Colle&ion of Receipts An Oil for any Bruife or Wound. T AKE of the tender Tops of the Bay? Tree, Red Sage, Lavender, Worm- wood, Plantain, Jlue, Tormentil, Scabious, Comfrey, Broom, Rape, Ofmond-royal, Southernwood, Camomile, Charity, St. John ? s- wort, Solomon-feal, Amber, Rofemary, Ad- ders-fpear, Golden-Rod, Herb-Robert, Ground- pine, Sanicle, and Bugle, of each one Hand- ful j Ihred all thefe very fmall, and infufe them in one Quart of Oil-Olive, and three Pints of Neat-Oil ; Hop them dole in a Glafs Veflel, and let them Hand ten or twelve Days in the Heat of the Sun ; An- them every Night, when you take them in : After this, boil it over a gentle Fire, till the Oil is green ; then ftrain it clear from the Herbs, and add to the Oil again half a Hand- ful of the Herbs, as before, Ihred, with one Ounce of Oil of Turpentine, one Ounce of Natural Balfam, and one Ounce of Oil of Worms: Digeft all in the Sun, as before j boil and ftrain it, and keep it clofe ftopp’d for Ufe, It mull he made in May. A Salve for the King’s-Evil. T AKE one Pint of the beft Sallad-Oil, four Ounces of Red Lead finely pow- der’d, as much White Lead, one Ounce of 5 Bees- Phyfick and Surgery. 107 Bees- wax thinly dic’d, of Frankincenfe and the beft Maftick each one Ounce, of Bar- gundy Pitch two Ounces ; let all be beaten ; boil the Oil and Leads fome little time to- gether over a gentle Fire ; keep the Oil ftir- ring, while you add the Wax ; then boil thefe together for half an Hour, ftirring it conftant- ly : fake it off the Fire, and ftir it till the Heat is abated ; then add your Maftick, and keep it from the Fire, till it has done work- ing : Boil it gently again, and put in your Frankincenfe, ftirring it off the Fire, as you did before ; fet it on again, and then add the Burgundy Pitch, as before, with Gare ; then boil all together, till it looks like Pitch; ftir it till cold ; Leave your Stick in the Middle, and the next Day let it on the Fire, to melt the Edges ; then take it out, and keep it in an oil’d Paper for Ufe. Let the Party afflifted fpread a Plaifter as big as the Swelling is, and apply it: If it gather to a Head, and break, after you have waftj’d the Wound with warm Vinegar, apply fome Lint roll’d in an equal Quantity of the Salve warm’d, and Honey; fpread a Plaifter of the Salve; and when the Corruption is out, that will heal it. ’Tis incomparable, and fafely may he us’d for any Swelling, A Drink i o 8 A Colle&ion of Receipts A Drink for the Evil. T AKE of White Arch-angel, t\Vo Hand- fuls; of outlandish fweet ; Fennel-feed bruis’d, one Ounce ; of Liquorice, one Ounce : Boil thefe together in two Wine- quarts of Spring-Water ; Slop it clofe, till half be con- fum’d ; when cold, ftrain it from the Ingre- dients ; add to the Liquor two Ounces of Da- mafk Rofes : Let the Party drink of this Liquor, Spring and Fall, five, feven, or nine Days together, as you belt find it agree, three times in the Day, a quarter of a Pint, firft and laft, and at four in the Afternoon. A Drink for the King’s-Evil, and Cancer. T A’KEGuaiacum, one Ounce; Saffafras, Sarfaparilla, lharp-pointed Dock, and Daify-Roots, of each half an Ounce; Arch- angel Flowers, and Millepedes, of each two large Spoonfuls; Ground-Ivy, and Herb- Robert, of each one Handful : Bruife and Hired all thefe ingredients, and put them to fteep one Night in three Pints of good clear new Ale; ftrain it, and drink no other Drink for fix Weeks, Spring and Fall. You may do a larger Quantity at a time, for Man or Woman ; but you muft not infufe too much at a time, becaufe the Herbs are apt i to in Phyfick and Surgery. 109 to change it. At the fame time, if the Swel- lings are painful,: anoint with juice of Rue , prepared as follows: An Ointment for the Swellings tn the King’s- Evil. T AKE two Spoonfuls of Juice of Rue, as much Sallad-Oil, beat them well to- gether; then fet it over the Fire, and let it boil flowly half an Hour ; add two Ounces of Bees-wax, let it boil a little with this: Pour it out, and keep it clofe cover’d. ’Tis an incomparable Ointment to ufe all the Time you take the Diet- drink. A Milk-Water for Cancer or King’s- Evil, for thofe that cannot drink an In fu ft on. T AKE Roots of Dailies, Burdock, Guai- acum, Saflafras, Sarfaparilla, China, Tormentil, and Hoands-tongue, each two Ounces; Celendine, Yarrow, Plantain, Herb Robert, Agrimony, Speedwel, Ground-Ivy, and Cinquefoil, of each a large Handful ; Arch-angel-flowers, one Pint; Sweet-fennel and Coriander-feeds, of each one Ounce ; fhred and bruife all, and put them to a Gallon of Milk: Draw off as much as runs good, and drink daily a quarter of a Pint every 1 1 6 A Collection of Receipts every four Hours : Into each Draught fquee£e the Juice of a fmall Spoonful of Millepedes. An Ointment for the Evil, or Rickets. T AKE Leaves of Ofmond-royal, St. John’s-wort, Wormwood, Centaury, White Hore-hound, Germander, Ground Pine,' Golden-rod, Carduus, Southernwood, Camo- mile, Tanfy, Penny-royal, Sage, Mint, Rue, Lilies of the Valley, Angelica, Meadow-Saxi- frage, of each an Ounce ; fhred it fmall, and add, of Oil, one Quart ; Deer-fuet, and Cla- ret, of each one Pint; Mace, one Ounce : Boil thefe till all the watry Part is confum’d : Strain it, and anoint the Belly and Joints with it all the Spring and Fall. This has done great Cures on Weakly Children. For a Strain. P U T the Arfn or Leg into a Pail of cold Spring-water, and keep it there till the Water be warm ; then take it out, and re- peat it ’till it be well, which it will be with- out applying any other Remedy. Jl Good th Phyfick and Surgeiy. in A Good Powder for Worms. T AKE an Ounce of Worm-feed, and half and Ounce of Rhubarb, beat both to a fine Powder, and take a Charter of an Ounce of Powder of prepared Coral ; mix all three together, and let the Child take as much of this as will lie on a Shilling, for three Morn- ings together, drinking a Glafs of fmall warm Ale after each Dofe. Another Powder for the Worms. T AKE an Ounce of Sena, a quarter of an Ounce of whole Worm-feed, a quarter of an Ounce of Tanfy-feed, a quarter of an Ounce of Annifeed, a few Leaves of Wood- Betony; dry all thefe, and beat them to- gether very fine ; mix it into a Bolus with Syrup of Turnips. A Child of nine Years old may take a quarter of an Ounce of this Mixture; fo, lefs or more, for any other Age. Drink Water-gruel or Poffet-drink in the Working. ’Tis good for Men or Wo- men, as well as Children. For Worms. B RUISE a Pound of Worm-feed, and put it into a large Still full of Spear-mint, draw it off as long as it runs good : Let the Child in A ColleBion of Receipts Child drink three Spoonful of this nine Morn- ings together. For the fame . O NE Drop of Oil of Brimftone in a little warm Ale, for three Mornings together. Do not exceed one Drop for a Child ; three are enough for a Man or Woman. For the fame. T O four Pounds of the Hulks of Wall- nuts, put half a Pound of Worm-feed, and as much Flour of Brimftone: Draw it off in a cold Still, and let a Tea-cup be taken every Morning for a Month. ’Tis an excellent Medicine for Worms , or Jaundice , and has done great Cures. For the fame. T ake one Handful of Spear-mint, as much Plantain, as much Goats Rue, a Spoonful of Plantain-feeds : Stamp all toge- ther, and fqueeze out the Juice, and take twe Spoonfuls of it in a Glafs of Sack, three Mornings together. For m Phylick and Surgery. 113 For the fame ; well recommended. H U S K, and dry an Ounce of Seville Orange-feeds, beat them to a fine Pow- der, and give as much as will lie on a Six- pence, in a Spoonful of Syrup of Peach- blofloms ; at the fame time bind the Leaves of the Peach-tree to the Navel of the Child. If you have no Syrup of Peach-blofloms, ule Syrup of Black Cherries. The Red Powder, for Fevers, Small- Pox, or Surfeits. T A K E of Carduus, Rue, Red Sage, Li- lies of the Valley, Tormentil, Pimper- nel, Dragon, Betony, Angelica, Scabious, Speedwel, of each one Handful; Virginia- Snake-weed, one Handful ; Wormwood, half a Handful; Agrimony, and Verum, of each a quarter of a Handful: Shred the Herbs very fmall, and infufe them in two, Quarts of White-wine, in a Jug, which you mult flop very clofe, and fet nine'Days in the Sun: Then ftrain the Wine from the Herbs, and infufe the fame Quantity of frefh. Herbs in the fame Wine ; let it ftand, as before, nine Days more: Then Jake a Pound of Bole-Ar- moniack finely powder’d; then put as much of the Wine (after it is a fecond time prefs’d out) as the Powder will take up, and fet it H in 1 1 4 A ColleBion of Receipts in the Sun to dry ; and as it dries up, put in more of the Wine, ftirring it two or three times a Day, ’till all the Wine be dry’d up in the Powder, fo as to be fit to work like Pafte: Then put to it one Ounce of Diafcordium, and one Ounce of Mithridate, half an Ounce of Cochineal, one Ounce of Powder of Red Coral, one Ounce of pre- par’d Saffron, forty Grains of Bezoar, one Ounce of Powder of Crabs-eyes, one Ounce of burnt Harts-horn, and one Ounce of pre- par’d Pearl: Mix thefe in the lafl Wetting, and work them all together : Make them up in Balls, (when well mix’d) and dry them in’ the Sun. Take forty or fifty Grains of this for a Dofe. Drink Mace-Ale after it. Of Gafcoign Powder, a good Sort for the fame Ufes . T AKE prepar’d Crabs-eyes, Red Coral, White Amber very finely powder’d, of each half an Ounce; burnt Harts-horn, half an Ounce ; one Ounce of Pearls very finely powder’d; one OunGe of Oriental Bezoar; of the Black Tops of Crabs-claws finely powder’d, four Ounces ; grind all thefe on a Marble Stone, ’till they calf a Green ilh Co- lour ; then make it into Balls with Jelly made of Englijh Vipers Skin, which may be made, and will jelly like Harts-horn. A very in Phyfick and Surgery. 1 1 y A very good Powder for a Dizzinefs ia the Head, and to prevent Apoplec- tick. Fits. T AKE the Seeds and Roots of fingle Pi- ony, of each a like Quantity ; dry and beat them feverally into a fine Powder ; take the Weight in Nutmeg, which you muft beat, and dry, and beat again ; mix fine- lifted' Sugar, and take as much as will lie on a Shilling every Morning for a Month con- ftaaltly. ^Powder to flop the Hickup m Man , Worn an , or Child. P UT as much Dill-feed, finely powder’d, as will lie on a Shilling, into two Spoon- fuls of Syrup of Black Cherries, and take it prefently. An Excellent Powder for ConvuHion- Fits. T AKE two Drams of Piony-roots; Mif- letoe of the Oak, one Dram ; prepar’d Pearl, White Amber prepar’d, and Coral prepar’d, of each half a Dram ; Bezoar, two Grains j and five Leaves of Gold; make all thefe into a very fine Powder, and give as H 2 much ji 6 A Colle&ion of Receipts much of it as will lie on a Three-pence, to a Child of a Month old, and proportionable to a bigger ; mix it up with a Spoonful of Black- cherry Water, which fweeten with the Syrup of Black Cherries : Take it three Days together, at every Change of the Moon, ,to prevent Returns. A Powder for Digefiro'n. T AKE Gallingal, and Setwal, of each one' Ounce ; Long- Pepper, Mace, and Ndt- meg, of each two Ounces ; Anifeeds, Car-: raway-feeds, .Fennel-feeds, and Angelica- feeds, of each half an Ounce : Put to thefe* all finely powder’d, the Weight in fine powder’d Sugar; take as much as will lie on a Shilling, after every Meal;, and drink a Glafs of Simple Carduus Water after it : This has done mighty Cures to weak' deprav’d Stomachs. A Prefent Remedy for Con vulfion- Fits. M AKE a Draught of an equal Quantity of Piony, and Simple Black-cherry Water; and for a Man put thirty, for a Woman twenty, for a Child five Drops of Spirit of Harts-horn : Drink this in or before aFit. Another in Phyfick and Surgery. 1 1 7 Another for the fame. I NFUS'E Turnips in a Pot clofe flopp’d, and fet them in a Kettle of Water, ’till they are tender enough to fqueeze ; then take the Liquor clear from them; and take three Spoonfuls of it, in one Spoonful of rich Old Malaga: It has cur’d the Falling-Sick- hefs in grown-up People, but is almoft infal- lible for Children. A Syrup for Convulfion-Fits. T AKE one Pint of fmall Black-cherry Water, two Pounds of Black Cherries; bruile them, Stones and all, in a Mortar ; put thefe with the Water into a Jug, with two Blades of Mace, and four Tops of Spear- mint ; flop the Jug clofe, and fet it into a Kettle of Water ; let it fimmer three Hours over the Fire; then drain it out, and let it be boil’d to a Syrup, with a full Pound and half of Lijbon Sugar, to each Pint of that Liquor. For Convulfions, or Vertigo. T AKE one Ounce of Juniper-Berries; two Ounces of frefh Seville Orange-peel; Male-Piony Roots, three Ounces; Peacocks Dung, fix Ounces ; Sugar-candy, half a Pound : Infufe thefe in two Quarts of Rhenilh, for H 3 twenty- 1 1 8 A ColleSion of Receipts twenty-four Hours, in hot Afhes; then let it fettle ; and take two Spoonfuls of this in a Glafs of Angelica-water. It has done great Cures. A Strong Milk-Water. T AKE Mint, Sage, and Balm, of each two good Handfuls ; Rue, Carduus, Wormwood, and Meadow- fweet, of eaclji one Handful; chop thefe Herbs together; and put them, with four Quart's of New Milk, and a whole Nutmeg flic’d, into a Copper Limbeck; from this Quantity, you may draw two Quarts, if you keep an even flow Fire, ’till that Quantity is drawn off: Whep you have drawn off what you defign, . mix it all together, for the Ufe of any Feverifh or Confumptive Perfon. The Barley Cinnamon- Waters P UT two Pounds of Pearl Barley, into four Quarts of Spring- Water ; dra,w 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 : Sweeten it, arid drink a Draught at any time, in a Fever and Loofenefs. Wall- tn Phyfick and Surgery 119 Wallnut-Water. G ATHER a large Quantity of Green Wallnuts, in the Beginning of 'June ; break them in a Mortar, and diftil them in a cold Still ; keep this Water by itfelf, and at Midfummer do the like, keeping that Water by itfelf alfo ; about a Fortnight after Mid- fummer do the like 5 and fo again a Fortnight after that; then put all the four Sorts of Water together, and diftil it off ; keep it clofe for Ufe : Its Perfections are many ; ’tis good in Confumptions and Surfeits; drank with Wine in a Morning, 'tis good for a Palfey; a Bottle or two in a Veflel of decay’d Wine, revive it; it's good to wafh the Eyes and Temples. I have not met with any Simple Water fo well recommended, or by a Perfon of more Experience, A very good Snail-Water. T AKE 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 HyfTop, half a Pound of Dates, as many Figs, and one Pound of Raifins of the Sun ; diftil all together, and let it be the conftant Drink in a Confump- tion. H 4 A good j 20 A ColleBion of Receipts A good Milk-Water for a Surfeit, or Worms. T AKE of Rue, Wormwood, Carduus, and Mint, each three Handfuls; cut the Herbs, and fteep them all Night in two Quarts of Milk ; diftil it off next Morning in a cold Still ; from this Quantity draw three Pints; then diftil this Water over again, with the fame Quantity of Milk and Herbs; fweeten it to your Tafte, if for Children; but for grown People, ’tis beft alone. Strong Hide r-berry Water. AKE a Eufhel of Elder-berries, and put to them a Quart of Ale-yeaft ; let them ftand nine or ten Days, ftirring it two or three times a Day, and then diftil it in a Limbeck: ’Tis a very good Cordial in any Hinds. A Cordial Mint-Water. npAKE one Pound of Mint, ftripp’d from the Stalks, and gather’d the Day be- fore you weigh it; a quarter of a Pound of Liquorice, thin flic’d ; one Ounce of Ani- feeds; one Ounce of Carraway- feeds; one Pound of Raifins of the Sun fton d: Steep thele together, in a Gallon of good ftrong Claret ; m Phyfick and Surgery* 1 2 1 Claret; diftiL it off in a Limbeck, or cold Still ; if you don’t like it fo hot and ftrong, let it drop on a little fine Sugar, thro’ a Bag of Saffron. A good Milk-Water. T AKE one Pound of Carduus, half a Pound of Wormwood, Spear-mint, Balm fhred a little ; put them in an ordinary Still, with a Gallon of Milk; and diftil it off leifurqly : ’Tis good in any Thirft. Another Milk- Water. C ARDUUS, and Wormwood, of each one Handful; Spear-mint, two fland- fuls; Pick and cut the Herbs, and pour upon them a Pint of Sack ; let them ftandall Night, and next Day put them into a cold Still, with a Gallon of New Milk, or New Whey cla- rify’d: Draw off while it runs good. A mofl excellent Drink for the King’s Evil in the Eyes. T AKE Sage, Celendine, Yarrow, Beto- ny, three-leav’d Grafs, Cinquefoile, Daify-roots and Leaves, of each a Handful; Honey-fuckles, and Ground-Ivy, the fame Quantity : Pick, wafh, dry, and bruife them, and put to them a Quart of good White- wine, or ill A ColleB'ton of Receipts or Beer; fteep them two Nights and Days; prefs the Herbs out, and drink four Spoon- fuls, Mofning and Night; juft as you drink it, fqueeze in the Juice of fifty Millepedes, frefti bruis’d. A good Cere- Cloth. T AKE one Pint of Oil of Olives; eight Ounces of Red Lead; Virgins- wax, four Ounces ; of Ointment of Populion, Oil of Rofes, and Oil of Camomile, of each one Ounce; fet the Pint of Oil on the Fire, and melt the Wax in it ; then put in the Popu- lion, and other Oils ; when all is melted, put in the Red Lead, ftir all well together, and lot them boil 'till they are black; then dip in your Cloth. An Incomparable Salve for the Eyes. T AKE two Ounces of May Butter, one Ounce of Virgins- wax, half an Ounce of Camphire, one Ounce of Powder of Tutty ; you muft firft put your Wax and Camphire, into a Silver Porringer, and let both melt on a gentle flow Fire together, conftantly ftir- ring ’till they be difiolved ; fome little time after, put in your May Butter, and diflolve it with a large Spoonful of Red Rofe Water; keep it on the Fire, ’till all be incorporated ; then add the Powder of T utty, and mix all very In Phyfick and Surgery. 123 very well; take it from the Air; and when you lie to fleep, gently anoint your Eye-lid with it. The Smallage-Ointment. T AKE a Handful of Smallage, as much Mallows, and as much Elder; pick and ihred all fmall ; put them into a Skillet, with a Pound of Mutton-fuet flared fmall ; let all boil together : Strain it, and keep it to anoint any Swelling. A very good Plaifter for a Stomach fore With Coughmg, T AKE of Burgundy-Pitch, Rofin, and Bees-wax, of each one Ounce; melt thefe together: Then take three quarters of an Ounce of coarfe Turpentine, and half an Ounce of Oil of Mace; melt thefe with the other, and keep it for Ufe : When you have Occafion, fpread it on Sheeps-leather, prick’d full of Holes; and when you lay it on, grate fome Nutmeg over it. To give certain Eafe m the Tooth-ach. T AKE French Flies, Mithridate, and a few Drops of Vinegar; beat this to a Palte, and lay a Plaifter on the Cheek-bone, or 124 A Collection of Receipts or behind the Ear : ’.Twill blifter, but rarefy fails to cure. Plajfters for a Fever. B EAT two Handfuls of Rue, with as many Currants, till they are fine, and well mix’d; fpread it on Cloths, and' bind it to the Wrids, and Soles of the Feet: This draws from the Head ; and, if laid on in time, does a9 much good as Pigeons to the Feet, in Extremity. An Ointment that is good for any Ach, or Swelling, in Man or Beajl. T AKE of unfet Hydop, Goats-Rue, Ad- der-fpear, Alehoof, Wormwood, Camo- mile, Ladies-mantle, Plantain, Harts-tongue, Ladder-to-heaven, Southernwood, Red-Sage, Agrimony, Bone-wort, Amber-leaves, Bay- leaves, of each one Handful ; fhred theie, and damp them together; then mix with them one Pound and a half of Butter without Salt, and make it up in nine Balls, and let it lie nine Days ; then boil it over the Fire gent- ly : When it looks very green, drain it off, and keep it for Ufe. This Number of Days and Balls feems fu- perditious and whimfical; but it has been fo long approv’d in the Family from whence I had Phyftck and Surgery. 125 had it, that I cannot doubt of its Virtues, though I fmile at the Preparation. Ointment for a Burn. T AKE Houfe-leek, ■ fmooth Plantain- leaves, and Green Elder, of each one Pound; ftamp them together fmall ; put tq them a quarter of a Pint of Wine-Vinegar, three Spoonfuls of Urine, and four Ounces of old Tallow Candle, with three Pints of Oil-Olive : boil thefe two or three Hours, ftirjin.g them conftantlv with a Stick: ..Then ftrain it. through a new Canvas Strainer, and put it on the Fire, again, -with four Ounces of Vellow Bees-wax dic’d thin.; let it boil half an Hour this time, and pour it into Pots. ’Twill keep many Years, if ty d down with Bladders. When vou ufe it, rub white Pap, er till 'tis foft; then fpread it over with the Ointment, and> anoint the Burn with the Ointment: Do it with a Fea- ther, and lay the Paper ^ver it : Do this Morning and Night, till his quite well. ’Twill fkin the Wound, as well as take out the Fire; therefore be fure to ufe nothing elle : It will give Cafe in a quar- ter of an Hour. ’Tis a certain as well as a quick Cure, if the Vitals are not burn d ; and is recommended on the Ex- perience of a Pan on of great Worth and Charity.- A third Part ' of this Quantify 1 1 6 A Collection of Receipts will laft many Years, and may be made yery cheap. An Ointment, zvhich is a certain Cure for any Scabs, Pimples, or Old In- veterate Itch. T AKE a quarter of an Ounce of Red Precipitate, grind it on a Marble Stdne, till ’tis as fine as the Flour of Brimftonej mix this with an Ounce of Flour df Brlm- ilone, and work both up with three Ounces of Butter without Salt, as it comes from the Churn ; mix it very well, and anoint the Place very thin with the Ointment. ’Tis not the Nature of it to check, but draw out the Diftemper; and in a Week or ten Days Confinement, will make an abfolote Cure. I (hould fay many Things to recommend this, being fure of its Virtues ; but it wilt not need that, to any Body of judgment. A very ^^WPoultis for a Sore Bread, to Break it , if there he Occafion\ and alfo Heal it y without any other Salve . T AKE of Smallage, Spear-mint, and Wormwood, each a good HandfuU boil all thefe in Milk, and thicken it with Oat- tn Phyfick and Surgery. 127 Oatmeal : Lay it on as hot as you can bear it, and repeat it when hard or dry. An Incomparable Ointment for a Strain, Weaknefs, or Shrinking tn the Nerves. T AKE Sweet-marjoram, Penny-royal, Rofemary-tops, Camomile-flowers, La- vender-flowers, Sage, and young Bay-leaves, of each a large Handful ; a very large Nut- meg, and its Weight in Mace ; the Rind of four Lemons, and as many Oranges : Stamp all very fine, and boil it in a quarter of a Pint of rich Malaga Wine, and half a Pound of unfalted Butter ; let it boil till the Wine is wafted ; prefs it through a fine Sieve, and keep it cool for Ufe. Rub it Morning and Night before the Fire, on the Part affeded. The French King’s Balfam. T AKE Red Sage, and Rue, of each half a Pound ; young Bay-leaves, and Wormwood, of each a quarter of a Pound : Stamp them unwafh d in a Mortar, with a Pound and a half of Sheeps-fuet, hot from the Sheep, till ’tis ^11 of a Colour; then add to it a Quart of Oil-Olive, and work that with the reft; then put it into an Earthen Pot well flopp’d, for eight Days ; then boil- it on i z8 A ColleBion of Receipts on a fo ft Fire: Being ready to take off, pour in three Ounces of Oil of Spike; let it boil a little together ; then {train it, and keep it for Ufe: Take care it do not burn. It mu ft be made in May, and will keep many Years: Rubb’d into the fmall of the Back, it eafes the Stone: The Quantity of half a Pea in the Ear, chaf’d in, and flopp’d with black Wool, helps Pains there : It cures StifFnefs or Strains in Man or Beaft ; as alfo Bruifes, Over-flretching of Veins, Felons, Anguilla or Swelling of Wounds : It eafes the Cramp ; and is a good and ufeful Balfam in all Families. For the Biting of a Mad Dog. T AKE four Ounces of Rue, four Ounces of London Treacle, four Spoonfuls of fcrap’d Pewter, and four Ounces of Garlick; {lamp the Garlick, and boil all in a Pottle of ltale ftrong Ale ; {train this Drink ; let that which is thick, be apply'd to the Wound ; and take nine Spoonfuls of the clear, for nine Days together. An Ointment for a Child that has the Rickets. T AKE one Ounce of Beef Marrow ; as much Oil of Lilies, and Tsmarifk ; Bees-wax, two Ounces; Gum Ammoniacuni difiolv’d m Phyfick and Surgery- up diffolv’d in Vinegar, half an Ounce ; Juice of Briony-roots, Smallage, and Golden-rod, of each one Ounce ; let all boil, till the Juice of the Herbs be confum d : With this anoint the Belly of the Child, rubbing it in with your warm Hand by the Fire, half an Hour every Night. ’Tis good if the Belly is fwell’d with Rickets, Worms, or Ague. An Ointment for the Back of a Weak Ricketty Child . P ICK Snails clean out of the Shells, and prick them full of Holes, hang them up in a Cloth, and put a Bafon to catch what drops from them ; which you muft boil up with Speracity, and Blades of Mace, of each one Ounce : Rub this Ointment along the Back-bone, round the Neck, Wrifts, and Ancles ; ufe this conftantly Night and Morn- ing, and chafe it in by the Fire : This, with the Drink that follows, has recover’d many weak Children from Sicknefs, Lamenefs, and Deformity. 7 he Ricketty Drink. P U T ap Ounce of Rhubarb, three hun" dred live Wood-lice, Saffafras, China* and Eringo-Roots, of each three Ounces* Roots of Ofmond-royal, two Ounces ; Raifins of the Sun ftoned, two Ounces ; Harts- I Tongue, i^o A ColleBton of Receipts Tongue, two Handfuls : Put thefe into lix Quarts of fmall Ale, and drink, Spring and Fall, no other Drink ; ’tis almoft infallible for weak Children. A cooling Drink in a Fever or Pleurifie. P U T an Ounce of Pearl-Barley into three Pints of Water ; Ihift it twice ; beat half an Ounce of Almonds, with a bit of Lemon- peel, and a Spoonful or two of the Water ; when they are very fine, waih the Almond- Milk through your Sieve, with three Pints of Barley-Water ; in the laft boiling of this, you may put Melon-feeds and Pumpion- feeds, of each half an Ounce ; white Poppy- feeds, half a Dram; when thefe are well boil’d, mix the Liquor with the Almonds, and ftrain all ; fweeten it with Syrup of Lemons, for a Fever, or Syrup of Maiden- hair, and drink four Ounces every three or four Hours. Another Drink in a Fever. T AKE a little Sage, a little Balm, and a little Wood-lorrel ; wafh and dry them; flice a fmall Lemon after you have par’d it clean from the white and bitter Part; to thefe Flerbs and fliced Lemon, pour three Pints of boiling Water: Sweeten 2 it in Phyfick and Surgery- 1 3 1 it to your tafte, and drink as freely as you pleafe. Another Drink. T O three Pints of Barley-water, often Ihifted, put Harts-horn, and Ivory- Ihavings, of each three Drams ; Quick-grafs- Roots, two Ounces; Currants, one Ounce; Red Rofe-water, half a Pint; a very little Balm ; let it boil, and fweeten it with Syrup of Lemons or Violets. If the Patient is cof- tive, a few Drops of Spirit of Vitriol ferve inftead of Lemons, when that cannot be had: Of this you may drink freely in a Fe- ver or Quin fie. Another Sort . C LEAR Pofifet-drink, pour'd on Wood- forrel only, is good, and allays Thirfl: better than any other ; and Pippins flic’d into Milk, are as good, and better than all, if you have a Lemon to 11 ice in with them, being not fharp enough of themfelves to turn it to a pleafant Clearnefs. A cold Caudle in a Fever. B O I L a Quart of Spring-water ; let it Hand till cold ; then add the Yolk of one Egg, the Juice of a fmall Lemon, fix Spoon- I 2 fuls 1 3 1 A Collection of Receipts fuls of Sack, and Sugar to your Tafte ; Sy- rup of Lemons, one Ounce : If you have not this, frefh Lemons do as well: Brew all to- gether till well mix’d, then drink freely. Elder-flower Water cold flill’d, is an ex- cellent Drink for Heat and Tbirft ; quicken each Draught with five or fix Drops of Spirit of Vitriol, and fweeten it to your Tafte. Walnut-Water, good in Agues or Fevers. T AKE a Pound of Rue, and a Pound of green Walnuts, before the Shell be hard, a Pound of good Figs ; bruife all, and diftil it : Take a Draught before your Fit, and try to fweat after it. An excellent Snail- Water in a Con- fumption. T AKEa Peck of large Shell-Snails, lay them on a hot Hearth before the Fire ; let them lie till they have done hiding and fpitting; then wipe them from the Froth, and break them in a Mortar ; have a Quart of Earth-worms, flit, and fcour’d clean with Salt and Water ; beat them with the Snails ; then take Angelica, Celendine, Wood-forrel, Agrimony, Bear- foot, Barberry- bark, Great Dock-roots, of each two Handfuls; Rue half a Handful ; Rofemary- flowers, one Quart ; half m Phyfick and Surgery. 133 half a Pound of Harts-horn ; Turmerick, and Fenugreek, of each two Ounces ; half an Ounce of powder’d Saffron, and three Ounces of Cloves frefh boat; flared thefe Ingredients, and infufe all in three Gallons of ftrong Ale, for twelve Hours; then diftil it, and draw off what runs good; and take three Spoonfuls of this in a Glafs of Sack or White-wine, an Hour before every Meal ; ufp moderate Exercife with it, ’Tis highly recommended, and has been ufed with conftant Succefs in Confumptions and Jaundice. A PofTet- Drink, to be taken before the Fit of an Ague. P O U R a Gallon of clear PofTet-drink upon four large Handfuls of Angelica, fhred lmall; let it infufe, till ’tis very ftrong; let the Perfon, if poffible, drink all, that the Stomach may be perfedtly clear ; and go into a warmfled, as foo.n as the Vomit has done working : Cover yourfelf clofe, and try to fweat. It has feldom fail’d, and is a fafe Vomit. A good Epidemick-V/ater. T AKE Rue, Rofemary, Pimpernel, Rofa- Solis, Balm, Scordium, Carduus, Dra- gon, Marigold-flowers and Leaves, Goats- Rue, Mint, and Angelica, of each two I 3 Hand- 134 A Collection of Receipts Handfuls; take the Roots of Elecampane, Piony, Mafterwort, and Butter-bur, of each one Pound ; Gentian, Torment'll, Scorzonera, and Virginia Snake-weed, of each four Ounces; Saffron one Ounce: Infufe all thefe, when fhred, in two Quarts of White-wine, one Quart of Water, and one Quart of French Brandy diftill’d, and ufe it in any malignant Diftemper. An admirable Poflet- Drink, hi a Pleu- rifle, or Shortnefs of Breath. I NFUSE two Ounces of Flax-feed in a Pint of clear Poflet-drink ; firft bruife the Seeds. Drink this Quantity at a Draught every Morning, and at Night, if very ill. It has the fame Virtues with Linfeed Oil ; but is not fo hard to take. For an Inflammation in the Throat. I NFUSE one large Handful of Cinque- foil in a Quart of Water; let it boil to a Pint ; ftrain it, and fweeten it with Honey very fweet, and fwallow two or three Spoon- fuls often. This, though a fimple Medicine, has done great Cures, aud may be rely’d on. The Herb is otherwife call’d Five-lean) d Grafs, For in Phyfick and Surgery. 135 For a Cough, and Shortnefs ^Breath. T AKE eight Ounces of Colts- foot pick’d clean from the Stalks; beat it to a per- fect Conferve, with four Ounces of Brown Sugarcandy, four Ounces of Raifins ftoned : When ’tis very fine, and well mix'd, add four Ounces of Conferve of Rofes; then add twenty Drops of Spirit of Sulphur, and ten Drops of Spirit of Vitriol : Mix it well, and take as much as a large Nutmeg, as often as you pleafe. I think the Juice of the Colts- foot, mix d with the Sugarcandy, is better than the Leaves, without {training. A good Way to make Caudle. T O four full Quarts of Water, you may put a Pint of whole Oatmeal ; let it boil very flow for five or fix Hours at leaft; then ftrain it out, and put to two Quarts, three large Blades of Mace, a full Pint and a half of White or Rhenifh-wine ; and make it fweet to your Tafle: And juft as you take it off the Fire, flice in a Lemon, from which all the White is cut, which is apt, by lying long, to make it bitter ; juft the Yellow of the Peel may be put in. A little Salt does very well in Caudle, but is not often ufed. 14 A verf 136 A ColleBton of Receipts A very good Purge m a Fever. T AKE Sena two Drams, Rhubarb one Dram, Tamarinds two Drams; boil thefe in half a Pint of Water, till two Thirds be wafted ; to what remains, add half an Ounce of Cream of Tartar, fweeten’d with one Ounce of Syrup of Succory, or Syrup of Rofes folutive ; ftrain and drink it at a Draught ; in the Working, drink clarified Whey, rather than Poflet-drink. ’Tis good to cool and thin the Blood. An Incomparable Drink in aTknrjly Fever A N Ounce and a half of Tamarinds, three Ounces of Currants, and two Ounces of fton d Raifins, boil’d in three Pints of Water, till near one Third be confumed; ftrain and drink this, when you are coftive. ^Draught for a Confumption. f | ' A K E Mint, and Red-Rofe Water, of I each two large Spoonfuls, Sugarcandy finely beat, one Ounce; warm thefe together with a little grated Nutmeg; pour to it near half a Pint of Milk juft warm from the Cow ; drink this twice a Day, for fix Weeks, in the Spring. It has recover’d many from Weak- nefs, and faint Sweats. An in Phyfick and Surgery, 137 An excellent Electuary for a Con- fumption. T AKE Hore-hound, Harts-tongue, Li- ver Wort, Maiden-hair, Agrimony, un- fet Hyflop, Germander, and Colts-foot, of each one Handful - } boil them in a Gallon of Spring-water, till half be confirmed ; then take three Pounds of live Honey, half an Ounce of Powder of Elecampane, and an Ounce of Powder of Anifeed ; lift them both through a Sieve 5 boil thefe together, till it come to the Confidence of an Ele&uary Take the Quantity of a Nutmeg fading in the Morning, and fail an Hour after it: Take the like Quantity at Night, when you go to Bed. A Poppy-Water for Surfeits. B REW ten Gallons of flrong Ale- wort > when ’tis cool, work it with Yead, and add as many freih Red Poppies as the Wort will conveniently wet, fo that you may flit* it daily ; let the Poppies infufe in this Wort three Days and Nights ; then draw it off in a Limbeck as quick as you can, till the whole is diddl’d off ; mix the fmall and ltrong together, and take a Glafs at any time, with or without Sugar, after a full or difgufting Meal. ’Tis not much ftronger than 1 3 8 A ColleBton of Receipts than a Ample Water, but has been the only Cordial of an infirm Lady, who has ufed it ever fince Fifteen, and (he is now Ninety- feven. This of my own Knowledge. Another for a Surfeit. B OIL a Handful of frefli or dry’d Pop- pies in Ale, with an Ounce of Carra- way-feeds bruis’d : Sweeten it, and drink a large Draught. If the Stomach it fo fick as to difcharge it, repeat it till it does flay, and fleep on it. A Rich Surfeit Cordial-Water T AKE four Pounds of frefh red Poppies, infufe them in four Quarts of Brandy ; add to it half a Pound of Dates dic’d, half a Pound of Figs dic'd, a Pound of Raifins Aoned; Carrawayand Angelica-feeds bruis’d, of each one Ounce ; Mace, Cinnamon, Cloves, and Nutmeg, of each a quarter of an Ounce ; Marigold-flowers and Balm, of each one Handful j Sugarcandy one Pound, hot An- gelica and cold, of each one Pint : Steep all thefe a Month, flirting them every Day. If you have a convenient Place, let it fland in the Sun. A whole- in Phyfick and Surgery. 139 A wholefome Cordial. T AKE one Pound of Gentian-roots dic’d, common Dock-roots dic’d, half a Pound ; Centaury, both Flowers and Leaves, of each half a Pound : Put thefe into a great Glafs, with one Pound of Poppies ; pour upon thefe Ingredients fix Quarts of White-wine ; let it dand twenty-four Hours to infufe; then draw it oft in a Limbeck. ’Tis good and fafe in any Illnefs of the Stomach. For ike Gout. M AKEa Conferve of Buck-bean, with the Weight in Sugar-candy ; beat both fine, and take as much as a large Nutmeg, fird and laft ; and drink a Tea made of the dime Herb, every Morning and Afternoon, con dandy, for one whole Year. This alone, without any other Medicine, made a perfect Cure in a Perfon that had been many Years mod grievoudy afflided ; and is effedual in the Scurvy , or Rheumatick Pains. Where the Patient is weak and very redlefs, ’tis bed to mix a third Part V mice Treacle in the Conferve they take, when going to Red. A Drink 140 A ColleB'ion of Receipts A Drink for the Gout. S arsaparilla, eight Ounces; Saffafras, China, and Harts-horn Shav- ings, of each three Ounces; Angelica- roots, three Ounces ; Raifins, one Pound, and the Roots of Sweet-fmelling Flag, three Ounces ; of candy’d Eringo-raot, half a Pound : Hang thefe in fix Gallons of fmall Ale, when you tun it up ; and as foon as 'tis a Fortnight old, drink of it conftantly. ’Tis an incomparable Drink to fweeten the Blood, and correct thofe very (harp Hu- mours, that occalion that difmal tormenting Diftemper. For the Head-ach. D RY Rofemary before the Fire, till ’twill crumble to a very fine Powder ; one Pu- gil of Saffron ; and with the Powder of Rofe- mary and Saffron, made the Yolk of an Egg into a ftiff Poultis, and lay it as hot as you can endure it, to the Temples. For the Stone and Gravel. T A K E of Caffia newly drawn, one Ounce and a half ; choice Rhubard in Powder, a Dram and a half ; Cyprus Turpentine well wafh d, feven Drams ; fpic’d Diatragacanth, one in Phyfick and Surgery. 141 one Scruple ; Powder of Liquorice, half a Dram: Mix it in a good Quantity of Syrup of Marfh-mallows : Take the Quantity of a Walnut in a Morning fading: Drink a Draught of plain Ale PofTet-drink immediately after it : Then walk an hour : And after that, drink a Pint (if your Stomach will bear it) of White- wine Poflet, fweeten’d with Syrup of Marfh- mallows. N. B. This was the Prefcription of a learned Phyfician ; and has been long kept as a choice Secret in a very charitable Family, who have made numberlefs Experiments of it with miraculous Succefs, even to diffolve the Stone. Another for Stoppage of Water, m the Stone. T' AKE four Spoonfuls of the Juice of ■*' Parfley in a Pint of White-wine ; fweeten it with Syrup of Marfh-mallows, and (if you can) drink the whole Quantity at a Draught. For the Stone. M AKEa very flrong Deco&ion of Mal- lows, thus; putin half a Peck of Leaves into one Gallon of Water ; let it boil to near half the Quantity : Then drain it, and add half as many Leaves, and boil it again : Then 1 4 1 A ColleBton of Receipts Then add Liquorice, fton'd Raifins, and Sy- rup of Marfh-mallows, of each two Ounces ; and drink continually of this Drink It has given Eafe to many in Extremity. Obferve to firain it clean, and let it fettle from the Thick, before you pour it off. For the Stone. T A K E of good White- wine one Pint j Fennel, and Parfley-water, of each one Pint: Into this Mixture put one Ounce of live Wood-lice, well cleanfed, one Lemon flic'd thin, and two Ounces of Syrup of Marfh-mallows : Put thefe into a Jug to in- fufe for five or fix Days: Then {train it out, and let the Patient take four Ounces at a time, twice a Day. For the Scurvy T AKE Scurvy-grafs, Garden-Tanfey, Wood-forrel, and Golden-rod, of each one Handful ; beat thefe Herbs to a Conferve, with their Weight in Sugar; add to them an Ounce of Powder of Wake Robin: Take as much Syrup of Oranges, as will make this into an Electuary, of which take a Dram three times a Day, for fix Weeks together, in the Spring j drinking after it the follow- ing Drink : Take in Phyiick and Surgery. 143 Take Garden Tan fey, Garden Scurvy- grafs, of each fix Handfuls; Buck-bean, Water- crefles, Brook-lime, and Wood-forrel, of each four Handfuls ; the Peel of fix Oranges, and one Ounce of Nutmegs bruifed : Infufe t’nefe in two Gallons of new flrong Ale- wort; let it work together a Day and a Night ; then diftil it off in a cold Still as long as it runs good ; mix the final 1, and drink a Wine-glafs full after every Dofe of the Elefluary. This has been taken with great Succefs, by People who have been much afflicted with Scurvy-Pains , and Spots. It has, by con- flant taking, cur’d a Rheumatifm . For the fame O N E Handful of Garden Tanfey, as much Sage, and twice as much Scurvy-grafs, fteep’d in two Quarts of White-wine, or flrong Ale. Drink half a Pint of this. Morn- ing and Night. For the fame . I NTO five Gallons of w el 1-brew ’d fin all Ale, put in a Bag one large Handful of Fir-tree Tops cut fmall, two Handfuls of Scurvy-grafs, as much Water-crefies, one Pound of Burdock- root fcrap’d and dic’d, the 144 A ColleB 'ton of Receipts the Juice and Rinds of twelve Seville Oranges ; let thefe be put in while the Ale is work- ing ; when it - has done, flop it down till ’tis fine; then drink of it for a Month, or fix Weeks. Ufe the fame for a Dropfy ; adding only a quarter of a Pound of Muftard-ieed, and half a Pound of Horfe-radifh Root. An excellent purging Ale for a Dropfy - S ENA, four Ounces ; Saflafras, and Tar- tar, of each two Ounces; Jalop, and Liquorice, of each one Ounce; Rhubarb, Coriander, and Anifeed, of each one Ounce; Polypodium eight Ounces ; Broom-afhes one Quart ; and one Ounce of Cloves ; put all in a Bag, with fome little Weight to fink it: Take Scabious, and Agrimony, of each three Plandfuls ; of the Roots of Danes- wort, one Handful ; Raifins of the Sun fton’d, one Pound, with a little Ginger: Put thefe Ingredients into fweet Ale-wort, when you put in your Hops, and let all boil together half an Hour; then pour it fealding hot on your Bag of Drugs : When ’tis cold enough, fet it to work with Yeaft : When it has done working, flop it up for twelve Days, or a Fortnight : Hang the Bag of Drugs in the Veffd. m Phyfick and Surgery. 145 Veffel. Drink a large Glais of this in the Morning, and at Four in the Afternoon, un- lefs you find it works too much at firflj if fo, leffen your Dofe; but take it daily, ’till you have taken all. For a Dropfy T AKE Broom, and burn it by itfelf, in a clean Oven ; fhift the Afhes from the Stalks and Coals that are not quite confum’d, and put two full Pounds of thefe Afhes into a two Quart Bottle pour on Old Hock, ’till the Bottle is up to the Neck ; take care ’tis not too full ; if it has not Room to fer- ment, 'twill be apt to fplit the Bottle: Di- gefl it in hot Afhes by the Fire, or in the Sun, and fhake it often ; when it has flood three or four Days, pour off a Quart of the clear Lye: If it is not perfectly fine, decant again and again, ’till it is fo; fill up your Bottle again with Hock, and do as before, 'till all the Strength of the Afhes be out. Drink this firft, and at Four or Five in the Afternoon ; continue it for fome time, and ’twill carry off the Dropfical Humours : While you take it, let the Meat you eat be dry roafted ; and your Drink, flrong Ale or Wine. K For t 4 6 A ColleEl'ton of Receipts For the Dropfy. I X four Ounces of Syrup of Elder- berries, with two Ounces of Oil of Turpentine; incorporate them well together; and take one large Spoonful of this Mixture, firft and Iaft, for a Fortnight. Note, That Sea-bifket, and New Raifins of the Sun (if they can be had) eaten con- rtantly, inftead of Suppers, have cur’d that Diftemper without Phyfick , efpecially if the Party can refrain from fmall Liquors. For the Jaundice. /^UT off the Top of a Seville Orange, and take out, as well as you can, the mid- dle Gore and Seeds, without the Juice; fill the Vacancy with Saffron, and lay the Top on again ; then roaft it carefully without burning, and throw it into a Pint of White- wine: Drink a quarter of a Pint farting, for nine Days: It greatly fweetens and clears the Blood. in Phyfick and Surgery. 147 To Sweeten the Blood, in Scurvy* Jaundice, or any Pams m the Limbs. T AKE Scurvy-grafs, Maiden-hair, Wild Germander, Wood-forrel„ Fumitory* of each half a Handful; Wild Mercury one Handful; Damalk-Rofes two Handfuls; put thefe into two Quarts of clarify^ Whey ; let all ftand ’till ’tis fcalding hot, then Rrain it off ; and drink half a Pint at a Draught, four or five times in a Day, for a Month or five Weeks in the Spring. This is highly recommended in the Gout. A good Bitter Wine. T AKE two Quarts of ftrong White- wine, infufe in it one Dram of Rhubarb, a Dram and half of Gentian Root, Roman Wormwood, Tops of Carduus, Centaury, Camomile-flowers, of each three Drams; Yellow Peel of Oranges, half an Ounce; Nutmegs, Mace, and Cloves, of each one Dram ; infufe all thefe two Days and Nights; ftrain it, and drink a Glafs falling, and an Hour before Dinner and Supper : Add Filings of Steel (if 7 tis proper) two Ounces, K 2 A 148 A Colle&ion of Receipts A ¥ leaf ant and Safe Medicine, for the Yellow Jaundice. R OAST a large Lemon, 'till ’tis foft; take care it do not break ; cut it and fqueeze it (while ’tis very hot) upon a Dram of Turmerick dic’d or grated, and half a Dram of Saffron ; pour upon thefe In- gredients a Pint of good White-wine ; let all infufe one Night ; and in the Morning fading, take a quarter of a Pint of this Liquor ; fweeten it to your Tafte with Sugar-candy; or, if your Stomach can bear it, the Sugar- candy may be omitted ; repeat this for four Mornings, or longer, if you have Occafion. ’Tis for the mod part a certain Cure. For the Stone. W ASH, dry, and very finely powder, the inner Skin of Pidgeons Gizzards : Take as much as will lie on a Shilling, of this Powder, in a Glafs of White-wine. This does very often give Eafe in racking Pain. Another for the Stone. D RY and powder the Haw-thorn Ber- ries, and take as much as will lie on a Shilling, in a Glafs of White- wine: This has done great Cures, by conftant taking; it may 2 m Phyfick and Surgery. 149 may be taken in Ale, if you cannot have Wine : The Virtue is in the Berry, and has been experienc’d, to the great Eafe of many poor People, in Ale as well as Wine; but the laft is beft ; and a Poflet-Drink turn’d with White-wine, is a proper Vehicle for it ; taking it falling, or when in Pain. An excellent Drink in the Gout or Rheumatifm. T AKE fix Ounces of Saflafras; Sarfa- parilla, and China, of each four Ounces ; Liquorice and Anifeeds, of each two Ounces; Sage of Virtue, half a Handful ; Candy’d Eringo-root, two Ounces; Raifins and Figs, of each half a Pound : Put all thefe into four Quarts of Water ; let it infufe over a flow Fire, ’till one third is wafted. Strain and drink it conftantly, to fweeten the Blood. good Mouth- Water, to be us d Daily in the Scurvey- / S ' AKE half a Handful of Red-Rofe- I Leaves, three Ounces of Black- thorn- Bark flic’d, a Bit of Allom ; boil thefe in a Pint of Claret, and as much Water, ’till a third is wafted ; then put in the Peel of one Seville Orange, a Handful of Scurvy-grafs, and as much Powder’d Myrrh as will lie on a Shilling; ftir all together, and let it boil up; K 3 then i yo A Collection of Receipts then ftrain it, and hold a Mouthful as long as you can, once or twice a Day : It faftens loofe Teeth, and rftakes the Gums grow up to the Teeth, A Gargle for a Sore Throat. T AICE Plantain, and Red Rofe Water, of each half a Pint ; the Whites of Eggs beat into Water, four Spoonfuls; Juice of Houfe-leek, frefh beat, four Spoonfuls; as much of the Water in which Jews-Ears have been boil’d ; twenty Drops of Spirit of Vir triol, and an Ounce of Honey of Rofes. For a Canker in the Mouth or Gums. M IX forty Drops of Spirit of Vitriol, in an Ounce of Honey of Rofes ; keep the fore Place always moift with this Mix- ture ; and 'tis a certain Cure. A Gargle in the Palfey. P U T a large Spoonful of Muftard-feed, bruis’d, into a Pint of White-wine; drop in Spirit of Vitriol, to make it fharp; and walh your Mouth often in a Day; hold it as long at the Root of your Tongue, as you £an endure it at a tipie. Another m Phyfick and Surgery i y i Another Gargle tn the Palfey. "DOUR a Quart of boiling Water upon a very large Handful of Lavender-flowers; let it infufe in the Afhes, 'till 'tis very flrong ; flrain it, and add a Spoonful of Vinegar, a Spoonful of Hungary-Water, and a Spoonful of Honey. Walh your Mouth often with this : It is a very good Gargle. A conjlant Daily Walk for your T eeth. T O one Quart of Claret put an Ounce of Bole-Armoniack,half an Ounce of Myrrh, one Dram of Allom, Salt of Vitriol ten Grains, an Ounce of Hungary-Water, and two Ounces of Honey of Roles ; when thefe have flood in a warm Sun, or near the Fire for three Days, fet it by to fettle; and pour a Spoonful of it into a Tea-cup of Water, with which wafh your Teeth: It prefer ves them found, and makes them white. To clean very foul Spotted Tceih. M AKE a Skewer very fharp at one End, over which wind a Bit of fine Rag, tie it on very hard, and cut it very fharp, that it may be like a fine Pencil for Painting; dip this in Spirit of Salt, take it opt immediately, and dip it then into a Cup K 4 cf i j i A Colle&ion of Receipts of fair Water, in which hold it for a Mo- ment; with this Rag, fo carefully wet, rub your Teeth, and take care you do not touch your Tips or Gums; have a Cup of cold Water ready to walh your Mouth, that the Rag has not been clipp’d in : With this you may make any furr’d Teethas white as Snow; but you muft not ufe it often or carelefsly. When they are once thus clean, the Claret- wafh will preferve them fo. ^Mucilage m a Sore Throat. T AK E four Drams of Quince-feed, de- cod: it in a quarter of a Pint of Rofe or Plantain-water, ’till ’tis a ftrong Jelly; add a Spoonful of the White of an Egg beat to Water; and fweeten it with Syrup of Mul- berries or Rafberries. To Cure a Cough and Shortnefs of Breath. ■HP AKE Elecampane-roots, and boil them **• very tender, and pulp them fine thro’ a Sieve ; take their Weight in the Pulp of coddled Pippins ; if you have a Pound Weight of both together, boil it in a Pint and half of clarify ’d Honey, for half an Hour; then take one Ounce of Powder of Liquorice, and as much Powder of Anifeeds; mix all well together, tn Phyfick and Surgery, i together, and take a Dram Morning and Night, and in the Afternoon: ’Tis an ex- cellent Medicine in an Afthma. Another for a Cough. D OAST a large Lemon very carefully without burning; when ’tis thorough hot, cut and fqueeze it into a Cup, upon three Ounces of Sugar-candy finely powder’d ; take a Spoonful whenever your Cough trou- bles you: ’Tis as good as 'tis pleafant. For the fame . T AKE two Ounces of Syrup of Poppies, as much Conferve of Red Rofes ; mix and take one Spoonful for three Nights, when going to Reft. For the fame , with a Hoarfenefs. C YRYP of Jujubes and Althea, of each ^ two Ounces, Lohoch Sanans one Ounce; Saffron and Water-flag powder’d, of each a Scruple: Lick it off a Liquorice- ftick, when you cough. For i j 4 d ColleB'ion of Receipts, For a Hoarfenefs. T AKE every Night, going to Reft, half a Pint of Mum, as warm as you can drink it at a Draught, for three Nights to- gether. For a Hooping-Cough, very good. T AKE a Quart of Spring- water, put to it a large Handful of Chin-cups that grow upon Mofs, a large Handful of unfet Hyflop; boil it to a Pint; ftrain it off, and fweeten it with Sugar-candy. Let the Child, as oft as it coughs, take two Spoonfuls at a time. For a Cough. M AKE a ftrong Tea of Ale-hoof, fweeten it with Sugar-candy, pour this upon a white Toaft, well rubb’d with Nutmeg, and drink it firft and laft. For a Confumptive Cough. T AKE half a Pound of double -refin d Sugar finely beat and lifted, wet this with Orange-flower Water, and boil it up to a Candy-height; then ftir in an Ounce of Cafiia-Earth finely powder'd. If you love Per- in Phyfick and Surgery. i y y Perfume, a Grain of Amber-greafe does well ; drop it in little Cakes on a Mazarine that has been butter’d and wip’d. This has cur’d thofe that have fpit Blood. A very good Pectoral Drink for the fame T AKE Qujtch-grafs-roots, two Ounces, Eringo-roots one Ounce, Loris two Drams, Harts-horn one Ounce, Raifins fton d two Ounces, fix Figs, one Spoonful of Pearl- Barley, Colts-foot and Sage of jerufalem, of each one Handful; boil thefe in three Pints of Water, 'till a third Part is waited; ftrain it, and difiolve therein two Drams of Sal-pru- nella, and one Ounce of Syrup of 'Violets. Drink a quarter of a Pint often, when you cough, or are dry. Pills for Shortnefs of Breath. / | ' AKE a Quarter of an Ounce of Powder of Elecampane-root, half an Ounce of Powder of Liquorice, as much Flower of Brimftone, and Powder of Anifeed, and two Ounces of Sugar-candy powder’d ; make all into Pills with a fufficient Quantity of Tar: Take four large Pills when going to Reft. This is an incomparable Medicine for an Aflhma. Another 156 A ColleBton of Receipts Another for the Jame. I TALF a Pint of the Juice of Stinging JL Nettles; boil, and fcum it, and mix it up with as much clarify’d Honey: Take a Spoonful firft and laft. It has done mighty Cures. For an Afthma. T ‘ u A K E HyfTop-water, and Poppy- water, of each five Ounces : Oxymel ofSquils three Ounces, Syrup of Maiden-hair one Ounce: Take one Spoonful, when you find any Difficulty of Breathing. A good Drink In a Confumption. T AKE of St. John’s- wort, the Great Daify-flowers (call’d Ox-eyes) and Scabious, of each two Handfuls; boil thefe in a Gallon of Spring-water, ’till half be wafted ; then ftrain it, and fweeten it with clarify’d Honey to your Tafte : Take a quar- ter of a Pint of this in half a Pint of New Milk; make your Liquor juft fo warm; and take it in a Morning, and at Four in the Afternoon. This Drink is highly recommended, and that too upon long Experience. A Pow- in Phyiick and Surgery. 157 A Powder/?*' a Confumption. *TTAKE twelve Dozen of the fmalleft A Grigs you can get, wipe them very clean j bake them in a well-glaz’d Pan all Night ; fet it into the Oven again, ’till they are dry enough to powder ; then make them into a very fine Powder, and take as much as will lie on a Half-Crown, three times a Day, drinking with it a Glafs of Old Malaga, or Canary. ’Tis reftorative, and well approv’d by many who have try’d it with Succefs. For Sweating in the Night, m a Confumption. D R I N K a Glafs of Tent, or Old Malaga, with a Toaft, every Morning early, and fleep an Hour after it. This is good for Confumptive Perfons, or fuch as are weak, in recovering a long Sick- nefs. For a Shortnefs of Breath. 'T'AKE Flower of Brimftone, and Ele 4 * campane-root finely powder’d, of each an equal Quantity; mix this into an Electuary with clarify ’d Honey, and take it whenever you cough, or find it difficult to breathe. For t j 8 A Colie Ellon of Receipts For an Afthma, Incomparable . THAKE Juice of Hyffop, Juice of Ele- A campane-root, of each one Pound ; boil thefe to a Syrup, with double their Weight in Honey or Sugar-candy: Take one Spoon- ful of this Syrup, in two Spoonfuls of Hyffop- water, and one Spoonful of compound Briony- water : Take this three times a Day. For a Cough and Shortnefs of Breath. TAKE Elecampane-roots, one Ounce'; A Saffron, a quarter of an Ounce; Ground- Ivy and Hyflop, of each one Handful ; boil this in two Quarts of Water, 'till 'tis above half confirm'd ; ftrain it out, and fweeten it with Sugar-candy, and take three Spoonfuls often. Another for the fame. S YRUP of Garlick two Spoonfuls, or the' Cloves of Garlick preferv d ; either of them very good ; but if the Breath be very bad, ’tis belt to lofe nine or ten Ounces of Blood, if the Patient can bear it, before you begin to take fo hot a Medicine. Another m Phyfick and Surgery. 1 59 Another for the fame. *~p AKE one Spoonful of Linfeed-Oil new drawn, Firft and Laft: This is good inaPleurify, or any other Cough j and may be us d fafely at any Age. For a Chin-Cough. "T\RY the Leaves of Box-Tree very well, and powder them fmall ; and give the Child of this fine Powder, in all its Meat and Drink, that it can be difguis’d in : ’Tis excellent in that Diftemper. An admirable Ele&uary for a Cough. TAKE Syrup of Hore- hound, Ground- -*■ Ivy, and White Poppies, of each one Ounce, Crabs-eyes, one Dram, and Sperma- ceti, half a Dram ; mix and beat thele very fine, and take a little Spoonful, when your Cough is troublefome, and at going to Reft. For the Pleurify t T' AKE Broom-tops, Dandelion, Red Pop- **■ pies, and Hyfiop, of each two Handfuls (bred; Flax-feed bruis'd, two Ounces ; four Ounces of frefh Orange-peel, and nine large 5 Balls 1 6o A Collection of Receipts Balls of frefh Stone-horfe-Dung ; to thefe In- gredients, put a Gallon of Milk, and diftil it in a cold Still: ’Tis an incomparable Water, and may be drank freely of. If you think it too cold, add a Spoonful of Sack or White- wine, in every Glafs. Another, M AKE a PofTet-Drink pretty clear, with fmall Ale and White- wine ; and to a Quart of that, put three Balls of Horfe- dung, and one Ounce of Angelica- feeds ; let it infufe three Hours ; flrain and drink of- ten, half a Pint at a time: This has the fame Virtue, and is fooner prepar’d ; but ’tis fo very naufeous, that many Stomachs can- not bear it. An excellent Water for the Stone- Cholick. P U T four Pounds of Haw-berries bruis'd, into four Quarts of itrong White-wine ; let it fteep twenty-four Hours; then draw off, in a cold Still, two Quarts of veryftrong; and what runs after, keep by itfelf : A quar- ter of a Pint of the Strongeft has given Eafe In very bad Fits at once taking ; but if it comes up, you muft repeat it, ’till it does flay. For in Phyfick and Surgery 161 For the Cholick. S LICE one Ounce of the very be ft Rhu- barb you can get, into a Quart of Sack ; let it inful’e twelve Hours at leaft; then drink four large Spoonfuls, and fill your Bottle up again: Drink this Quantity once a Day, for fix Weeks, or two Months, at leaft : When your Rhubarb has loft its Virtue, you muft put frefh. This has cur’d fome People, who could not find Eafe in Opiates, or the Bath: It muft be conftantly continued, till the Bowels and Blood are ftrengthen'd : It has done fuch miraculous Cures, where even Laudanum could not, that 'tis impoftible to praife it fo much as it deferves. I do therefore advile every Perfon fo af- fiidted, for their own Sakes, to make the harmlefs Experiment. h>r the Cholick. T AKE a Quart of double-diftill’d Ani- feed- water ; infufe in it one Ounce of Hiera-picra ; ftop it very clofe, and keep it near a Fire, where it muft ftand fome Days; fhake the Glafs twice every Day: Take three or four Spoonfuls of this in a Fit, when tis new; lefs will ferve after it has flood a Year or two. For a Convulfive Cholick. T AKE Yellow tranfparent Amber, grofly powder'd; Ginger minc’d; mix, L and 1 6 1 A ColleBion of Receipts and fill a Pipe ; fmoke three or four, while in Pain, and always going to Reft. Another for the Cholick. B OIL four Spoonfuls of right good Irijh IJfquebaugh, in half a Pint of Ale, dice in a little Ginger, and fweeten with Syrup of Rhubarb : This is a pretty certain Cure, and feldom fails to give prefent Eafe. For the Cholick. r r grA AKE the thin Peel that comes oft' the Kernels of g ripe Wallnut, dry’d, and beat to Powder; the thin Yellow Peel of Orange powder’d ; of each a like Quantity : Mix it in a Cup of hot Ale, and drink it up. A fmall Spoonful of the Powders, mix’d, is a Dofe. For a Stitch in the Side. T AKE Powder of Angelica- feed, and a large Acorn dry’d and powder’d, of each a like Quantity; drink after it a Glafs of Black Cherry Water. A Poflet-Drink for a Cough. T AKE one Handful of Hyftop, four Sprigs of Minth, as much Savoury and Angelica, one Handful of fton d Raifins, and twelve Figs ; infufe all thefe in three Pints of clear Poflet-drink; add, when ftrain’d, one Ounce of Syrup of Maiden-hair, as much Syrup of Violets : Drink often. Phyfick and Surgery. 163 To Cure Deafnefs. T AKE clean fine Black Wool, and dip it in Civet, put it into the Ear; as it dries, which in a Day or two it will, dip it again j and keep it moiften’d in the Ear for three Weeks or a Month. Another T AK E an equal Quantity of good Hun- gary Water, and Oil of bitter Almonds; beat them together, and drop three Drops ifl the Ears, going to Bed ; flop them with Black Wool, and repeat this nine Nights at leaft. Another for a Pain m the Ear. T H E Juice of Mountain Sage, Oil of Fennel, Oil of bitter Almonds, Oil of Olives; take an equal Quantity of each, and mix them well together f drop into the pain’d Ear three Drops, for three Nights. ’Twill eafe and draw out any Impofthume, if that be the Caufe. For a Pain m the Ear. T AKE half a Pint of Claret, a quarter of a Pint of Wine- Vinegar; putin Sage, Rue, and Rofemary; let it boil up; put it into a new Mug, and hold your Ear clofe, fo that the Steam may be fure to go in : As it cools, heat it again and again ; and when L 2 the i £>4 d Collett ion of Receipts the Strength is pretty well wafted, wrap your Head very warm, and go into Bed. For a violent Cholick Pain in the Side. M I X an equal Quantity of Spirit of La- vender, Spirit of Sal-Armoniack, and Hungary- water ; rub it in with a very hot Hand, and lay a Flannel on as hot as you can bear it. Repeat this oiten. For a Blow, or Hurt in the Eye. B EAT the Leaves of Eye- bright with a rotten Apple ; lay it on the Eye as a Poultis: Repeat it as it grows dry. I think the Juice of the Eye-bright is beft. A certain Remedy to take Fire out of a Burn. B EAT an Apple with Sallad Oil, 'till ’tis a Poultis pretty loft ; bind it on the Part; and as it dries, lay on frefh. You muft 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. An excellent Ointment joy a V An in the Side. B EAT two Ounces of Cummin-feed very fine; lift it, and put to it two Spoonfuls of Capon-greafe, and two Spoonfuls of Lin- feed Oil; make it hot over the Fire, and anoint m Phyfick and Surgery. 165 anoint the Side with it: Dip a Flannel in the Ointment, and lay it on as hot as you can endure it. For a Pleurify and Fever. A FTER Bleeding once or twice, as there is Occalion, let the Patient take an Ounce of Linfeed Oil new drawn ; i weeten it with Syrup of Lemons-, (hake them together ’till they mix; and let this Quantity be take every four Hours: At going to Reft, let them take thirty Grains of GaJ'coign Powder, with a com- pofing Draught. They muft forbear Malt Drink, and take care they do not catch Cold. This has done great Cures, when taken in time, and will prevent the Diftemper falling upon the Lungs. For a Loofenefs. T AKE two Drams of Ipecacuana; de- codt it in an equal Quantity of Claret and Water; let it boil more than half in half away ; ftrain it, and add one Spoonful of Oil; give it in a Clyfter to the Party afflidted. If the Patient is weak, or a Child, you muft in- fufe lefs of the Root ; two Drams being a full Quantity fora ftrong Man. It has cur d the moft violent Illnefs of that Sort, and was recommended on the Ex- perience of a worthy and ingenious Phyfi- cian. L 3 Tin- 1 66 A ColleBion of Receipts The heft Way of burning Claret for a Loofenefs. T AKE a large Quart Bottle, that will hold more than a Quart of Wine ; put to that Quantity half an Ounce of Cinnamon, four large Blades of Mace, and a large Nut- meg flic’d ; put a Cork into the Bottle, to keep in the Steam ; but don't flop it clofe or hard, for fear of breaking ; fet this Bottle of Wine and Spice into a Skellet of cold Water, and let it fimmer till the Wine is a little wafted ; fweeten it with Loaf-Sugar, and drink often, if the Patient have a cold decay’d Stomach, and no Fever. For a Loofenefs. T ake an Ounce of Cinnamon, and as much Ginger; flice both fmall, and ftrew it on a Chafing-difh of Coals, over which let the Patient fit as long as the Fume lafts. For a Loofenefs. T AKE three large Nutmegs, and the Weight of them in Cinnamon; grate and beat the Spice extremely fine ; make it into a moift Pafte with new-laid Eggs, dry them in little Cukes, in a Shovel, over a gentle Fire ; Eat the Bignefsof a Half Crown, firft and laft, and at four in the Afternoon. Another m Phyfick and Surgery 1 67 Another for a Loofenefs. T AKE a Quart of new Milk, and fet it on the Fire ’till it boil 5 then fcum it, and let it boil ; and fcum it again, as long as any Scum rifes ; when ’tis almoft cold, to the clear Milk, putT wo-penny- worth of Aqua- Vitas, and let it ftand: ’Twill jelly, and keep (in a cool Veflel and Place) two or three Days. It has done great Cures. Cinnamon- Water, for a Loofenefs and Fever. B O I L a Pound of Pearl-Barley, and fix Ounces of Plantain-feed, in fix Quarts of Water ; when both are tender, pour it upon eight Ounces of Cinnamon; let it infufe all Night, and next Day draw it off in a cold Still ; let the Patients drink of this as often as they pleafe : If they like it fweet, put in dou- ble-refin’d Sugar. For a Loofenefs and Gripes. M IX up twenty Grains of Rhubard, three Drops of Oil of Cinnamon, and three Drops of Oil of Juniper, in' near a Dram of good Venice Treacle; make it into a Bolus, and take it all over Night. Next Morning, in the working, drink warm Pofiet-drink, in which Mallows have been infus’d. This has done great Cures, when the Dif- temper has been very dangerous. L 4 Another i68 A ColleBion of Receipts Another for a Loofenefs and Gripes, I NFUSE a Pound of Poppies, in half a Pint of Spirit of Wine ; take a large Spoon- ful of this Liquor, with fix Drops of Oil of Ju- niper, in a Glafs of Black Cherry Water, fweeten’d with double-refin'd Sucar. ’Twill give Eafe in extreme Pain and Torture. Note , You muft mix your Oil with the pow- der’d Sugar, befoie you put it into the Liquor, or ’twill fwim on the Top, and not mix. For the fa we P UT a large Spoonful of good Plantain- feed into half a Pint of Spring-water; boil it half away, and ftrain it out; lweetenit with double- refin'd Sugar, and drink it all. It often cures at once ; but muft be repeat- ed, if there be Occafion. To help a Hot vThroat, and to pre- vent a Shun fey 264 Avery good Way to prevent V To Roajl a Haunch of Veni- fon 199 W To Stew Wild-Fowl 197 A Rice White-pot 219 To make BarbadosWater2 33 Poppy Water for an Aftbma 235 A Spring Water to fweeten the Blood, &c. 242 A Powder for the Worm Fever in Children 252 A Milk W ater proper to take with the Powder 253 To make a fweet Water 271 finis :