A Book of Fruits and Flowers

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Ti­tle: A Book of Fruits and Flow­ers

Au­thor: Anony­mous

Re­lease Date: Au­gust 23, 2004 [EBook #13265]

Lan­guage: En­glish

Char­ac­ter set en­cod­ing: ASCII

*** START OF THIS PROJECT GUTEN­BERG EBOOK A BOOK OF FRUITS AND FLOW­ERS ***

Pro­duced by David Starn­er, Mar­tin Rad­ford and PG Dis­tribut­ed Proof­read­ers

A BOOK OF

Fruits & Flow­ers.

SHEW­ING

The Na­ture and Use of them, ei­ther for Meat or Medicine.

AS AL­SO:

To Pre­serve, Con­serve, Can­dy, and in Wedges, or Dry them. To make Pow­ders, Civet bagges, all sorts of Sug­ar-​works, turn'd works in Sug­ar, Hol­low, or Fru­tages; and to Pick­ell them.

_And for Meat._

To make Pyes, Bis­cat, Maid Dish­es, March­panes, Leech­es, and Snow, Craknels, Caudels, Cakes, Broths, Frit­ter-​stuffe, Pud­dings, Tarts, Syru­pes, and Sal­lets.

_For Medicines._

To make all sorts of Poul­tiss­es, and Sere­cloaths for any mem­ber swell'd or in­flamed, Oint­ments, Wa­ters for all Wounds, and Can­cers, Salves for Aches, to take the Ague out of any place Burn­ing or Scald­ing; For the stop­ping of sud­dain Bleed­ing, cur­ing the Piles, Ul­cers, Rup­tures, Coughs, Con­sump­tions, and killing of Warts, to dis­solve the Stone, killing the Ring-​worme, Em­roids, and Drop­sie, Paine in the Ears and Teeth, Deaf­nesse.

_Con­tra vim mor­tis, non est Medica­men in hor­tis._

_LON­DON_:

Print­ed by _M.S._ for _Tho: Fen­ner_ at the South en­trance of the _Roy­all Ex­change_, Lon­don, 1653.

* * * * *

Of Lem­mons.

[Il­lus­tra­tion: Lem­mon.]

_A Lem­mon Sal­let._

Take Lem­mons, rub them up­on a Grate, to make their rinds smooth, cut them in halves, take out the meat of them, and boyle them in faire wa­ter a good while, chang­ing the wa­ter once or twice in the boyling, to take away the bit­ter­nesse of them, when they are ten­der take them out and scrape away all the meat (if any be left) very cleane, then cut them as thin as you can (to make them hold) in a long string, or in rea­son­able short pieces, and lay them in your glasse, and boyling some of the best _White_-wine vi­neger with shugar, to a rea­son­able thin Syrupe, powre it up­on them in­to your glasse, and keep them for your use.

_To Pre­serve Or­anges or Lem­mons_.

Take your _Or­anges_ or _Lem­mons_, lay them in wa­ter three dayes, and three nights, to take away their bit­ter­nesse, then boyle them in faire wa­ter till they be ten­der, make as much Syrupe for them as will make them swim about the pan, let them not boyle too long there­in, for it will make the skins tough; then let them lie all night in the Syrupe, to make them take the Syrupe in the morn­ing, boyle the Syrupe to his thick­nesse, and put them in gal­ly pots or glass­es, to keep all the yeare, and this is the best way to Pre­serve _Orenges, Lem­mons_, or _Cit­rons_.

_To make Past of Lem­mons_.

Take halfe a dozen of thick-​rined _Lem­mons_, cut them through the mid­dest, and boyle them ten­der in faire wa­ter, then stamp them in a Morter, strayne the juyce or pulp from them, and dry it, and put two pound of _Shugar_ to it, then make it in­to what fash­ion you will, on a sheet of white pa­per, dry it in an Oven, and turne it of­ten for two dayes and two nights, for in that time it will be dry enough; box it thus up, and it will en­dure all the Yeare.

_Sweet Bagges to lay amongst Lin­nen_.

Take _Or­ris, Cypris, Cala­mus, Fu­sis_, all of them grosse beat­en, and _Gallingall_ roots, of each a hand­full, and as much of the small tops of _Laven­der_, dryed, and put them in­to bag­gs to lay among your cloaths. You may put in a hand­full or two of _Damask Rose_ leaves dryed, which will some­what bet­ter the sent.

Medicines made of Lem­mons.

_To take away the Spots, or red Pim­pels of the face_.

Take halfe a pint of raine wa­ter, and halfe a pint of good _Ver­juice_, seeth it till it be halfe con­sumed, then whilst it boils fill it up againe with juyce of _Lem­mon_, and so let it seeth a pret­ty while; then take it from the fire, and when it is cold put to it the whites of four new laid Eggs, well beat­en, and with this wa­ter an­noynt the place of­ten.

_A very good Medicine for the Stone_.

Make a Pos­set of a quart of _Rhen­ish_ wine, a pint of _Ale_ and a pint of _Milke_, then take away the curd, and put in­to the drink, two hand­fulls of Sor­rell, one hand­full of _Bur­net_, and halfe a hand­full of _Balm_, boyle them to­geth­er a good while, but not too long, least the drink be too un­pleas­ant, then take of the drink a quar­ter of a pint, or rather halfe a pint, at once, at morn­ing, and to bed-​ward, putting there­in first two or three spoon­fulls of juice of _Lem­mons_, this is an ex­cel­lent Medicine for the _Stone in the Kid­neyes_, to dis­solve and bring it away. It is very good in these Dis­eases of the _Stone_, to use _Bur­net_ of­ten in your drink at Meales, and of­ten to steep it in over night, and in the morn­ing put in three or foure spoon­fulls of juice of _Lem­mons_, and to drink there­of a good draught ev­ery morn­ing a week to­geth­er, about the full of the Moone, three dayes be­fore, and three dayes af­ter.

_To ros­te a Shoul­der of Mut­ton with Lem­mons_.

Take a Shoul­der of _Mut­ton_ halfe ros­ted, cut off most of the meat there­of, in thin slices, in­to a faire dish with the gravy there­of, put there­to about the quan­ti­ty of a pint of clar­ret wine, with a spoon­full or two at most of the best wine _Vi­neger_, sea­son it with _Nut­meg­gs_, and a lit­tle _Gin­ger_, then pare off the rines of one or two good _Lem­mons_, and slice them thin in­to the _Mut­ton_, when it is al­most well stewed be­tween two dish­es, and so let them stew to­geth­er two or three warmes, when they are enough, put them in a clean dish, and take the shoul­der blade be­ing well broyled on a grid-​iron, and lay it up­on your meat, gar­nish­ing your dish­es with some slices and rinds of the _Lem­mons_, and so serve it.

_To Boyle A Capon with Or­anges and Lem­mons_.

Take _Orenges_ and _Lem­mons_ peeled, and cut them the long way, and if you can keep your cloves whole, and put them in­to your best Broth of _Mut­ton_ or _Capon_, with _Prunes_ or _Cur­rants_ three or four dayes, and when they have been well sod­den, cut whole _Pep­per_, great _Mase_, a great pe­ice of _Sug­gar_, some _Rose_-wa­ter, and ei­ther _White_ wine, or _Clar­ret_ wine, and let all these seeth to­geth­er a while, and serve it up­on Sopps with your _Capon_.

_A Lem­mond Sal­let_.

Cut out slices of the peele of the Lem­mons, long wayes, a quar­ter of an inch one piece from an­oth­er, and then slice the _Lem­mons_ very thin, and lay them in a dish crosse, and the pee­les about the _Lem­mons_, and scrape a good deal of _Sug­gar_ up­on them, and so serve them.

* * * * *

_Of Quinces_.

_The best way to Pre­serve Quinces._

First pare and coare the _Quinces_, and boyle them in faire wa­ter till they be very ten­der, not cov­er­ing them, then tak­ing them out of the wa­ter, take to ev­ery pound of them, two pound of _Sug­ar_, and half a pint of wa­ter, boyle it to a Syrupe, scum­ming it well, then put in some of the Jel­ly that is washed from the _Quince_ ker­nels, and af­ter that, mak­ing it boyle a lit­tle, put in your _Quinces_, boyle them very fast, keep­ing the holes up­ward as neer as you can, for fear of break­ing, and when they are so ten­der that you may thrust a rush through them, take them off, and put them up in your glass­es, hav­ing first saved some Syrupe till it be cold to fill up your glass­es.

_A spe­ciall Re­mem­brance in do­ing them_.

When you Pre­serve _Quinces_, or make _Mar­malade_, take the Ker­nels out of the raw _Quinces_, and wash off the Jel­ly that groweth about them, in faire wa­ter, then straine the wa­ter and Jel­ly from the ker­nels, through some fine Cob­web laune, and put the same in­to the _Mar­malade_, or pre­served _Quinces_, when they are well scum'd, but put not so much in­to your _Quinces_, as in­to the _Mar­malade_, for it will Jel­ly the Syrupe too much; put six or sev­en spoon­fulls of Syrupe in­to the Jel­ly. Be­fore you put it in­to the _Mar­malade_, you must boyle your _Quinces_ more for _Mar­malade_, then to pre­serve your _Quinces_, and least of them when you make your clear Cakes.

When you would pre­serve your _Quinces_ white, you must not cov­er them in the boyling, and you must put halfe as much _Sug­ar_ more for the white, as for the oth­er. When you would have them red, you must cov­er them in the boyling.

[Il­lus­tra­tion: Quince]

_To Pick­le Quinces._

Boyle your _Quinces_ that you in­tend to keep, whole and un­pared, in faire wa­ter, till they be soft, but not too vi­olent­ly for feare you break them, when they are soft take them out, and boyle some _Quinces_ pared, quar­ter'd, and coar'd, and the par­ings of the _Quinces_ with them in the same liquor, to make it strong, and when they have boyled a good time, enough to make the liquor of suf­fi­cient strength, take out the quar­tered _Quinces_ and par­ings, and put the liquor in­to a pot big enough to re­ceive all the _Quinces_, both whole and quar­tered, and put them in­to it, when the liquor is thorow cold, and so keep them for your use close cov­ered.

_To make Quince Cakes_.

Pre­pare your _Quinces_, and take the just weight of them in _Sug­ar_, beat­en fine­ly, and searc­ing halfe of it, then of the rest make a Syrupe, us­ing the or­di­nary pro­por­tion of a pint of wa­ter to a pound of _Sug­ar_, let your _Quinces_ be well beat­en, and when the Syrupe is cand height, put in your _Quince_, and boyle it to a past, keep­ing it with con­tin­uall stir­ring, then work it up with the beat­en _Sug­ar_ which you re­served, and these Cakes will tast well of the _Quinces_.

_To make Print­ed Quidony of Quinces_.

Take two pound of _Quinces_, paired, coared, and cut in small pieces, and put them in­to a faire pos­net, with a quart of faire wa­ter, and when they are boyled ten­der, put in­to them one pound of _Sug­ar_ clar­ified, with halfe a pint of faire wa­ter, let them boyle till all the fruit fall to the bot­tom of the pos­net, then let the liq­uid sub­stance run through a faire lin­nen cloath in­to a clean ba­son, then put it in­to a pos­net, and let it boyle till it come to a jel­ly, then Print it in your Moulds, and turne it in­to your box­es. You shall know when it is ready to Print, by roul­ing it on the back of a Spoone.

* * * * *

_Of Ros­es_.

_To make sweet Bagges to lay Lin­nen in_.

Take _Damask Rose_ bud­ds, pluck them, and dry the leaves in the shad­ow, the tops of _Laven­der_ flow­ers, sweet _Marg­erom_, and _Basill_, of each a hand­full, all dryed and min­gled with the _Rose_ leaves, take al­so of _Ben­jamin, Storax, Gallingall_ roots, and _Ire­os_ or _Or­ris_ roots, twice as much of the Or­ris as of any of the oth­er, beat­en in fine pow­der: a peece of cot­ten wool wet­ted in _Rose_-wa­ter, and put to it a good quan­ti­ty of _Musk_ and _Am­ber­greece_ made in­to pow­der, and sprin­kle them with some _Civet_ dis­solved in _Rose_-wa­ter, lay the Cot­ten in dou­ble pa­per, and dry it over a chaf­fin dish of co­ales: Last­ly, take halfe a hand­full of _Cloves_, and as much _Cina­mon_ bruised, not small beat­en, mixe all these to­geth­er, and put them up in your Bagge.

_A very good Poul­tis for any Mem­ber swell'd and in­flamed, and not bro­ken, to take away the paine_.

Take three pints of new milk, of stale Manchet crums two hand­fulls, or so much as shall make the milk some­what thick, and there­to put two hand­fulls of dryed red _Rose_ leaves, and three ounces of Oyle of _Ros­es_, boyle all these to­geth­er to the thick­nesse of a Poul­tisse, then let it stand and coole, and while it coo­leth rake a spoon­full of Oyle of _Ros­es_, and with a warm hand rub the place grieved, till the Oyle be dryed in, and then lay the Poul­tisse as warm as you may en­dure it, to the part in­flamed; doe this morn­ing and evening for three or four dayes, as you shall see cause.

_To make a sweet Cake, and with it a very sweet wa­ter._

Take _Damask Rose_ leaves, _Bay_ leaves, _Lavin­der_ tops, sweet _Mar­jerome_ tops, _Ire­os_ pow­der, _Damask_ pow­der, and a lit­tle _Musk_ first dis­solved in sweet wa­ter, put the _Rose_ leaves and hearbs in­to a Ba­son, and sprin­kle a quar­ter of a pint of _Rose_-wa­ter among them, and stir­ring them all to­geth­er, cov­er the Ba­son close with a dish, and let them stand so cov­ered, all night, in the morn­ing Dis­till them, so shall you have at once an ex­cel­lent sweet wa­ter, and a very fine sweet Cake to lay among your finest lin­nen.

_Oyle of Ros­es._

Take Sal­let Oyle and put it in­to an earth­en pot, then take _Rose_ leaves, clip off all the white, and bruise them a lit­tle, and put them in­to the Oyle, and then stop the top close with past, and set it in­to a boyling pot of wa­ter, and let it boyle one hour, then let it stand al one night up­on hot em­bers, the next day take the Oyle, and straine it from the _Rose_ leaves, in­to a glasse, and put there­in some fresh _Rose_ leaves, clipt as be­fore, stop it, and set it in the Sun ev­ery day for a fort­night or three weeks.

_Syrupe of Ros­es._

Take _Damask Ros­es_, clip off the white of them, and take six ounces of them to ev­ery pint of faire wa­ter, first well boyled and scummed, let them stand so as above­said, twelve hours, as you doe in the Syrupe of _Vi­olets_, wring­ing out the _Ros­es_ and putting in new eight times, then wring­ing out the last put in one­ly the juice of four ounces of _Ros­es_, so make it up as be­fore, if you will put in _Rubarb_, take to ev­ery two drams, slice it, string it on a thred, hang it with­in the pot af­ter the first shift­ing, and let it in­fuse with­in your _Ros­es_: Some use to boyle the _Rubarb_ in the Syrupe, but it is dan­ger­ous, the Syrupe pur­geth _Choller_ and _Melan­chol­ly_.

_A Con­serve of Ros­es._

Take red _Rose_ buds, clip of all the white, bruised, and with­ered from them, then weigh them out, and tak­ing to ev­ery pound of _Ros­es_ three pound of _Sug­ar_, stamp the _Ros­es_ by them­selves very small putting a lit­tle juice of _Lem­mons_ or _Rose_ wa­ter to them as they wax dry, when you see the _Ros­es_ small enough, put the _Sug­ar_ to them, and beat them to­geth­er till they be well min­gled, then put it up in Gal­ly pots or glass­es; in like man­ner are the Con­serverves of Flow­ers, of _Vi­olets, Cowslips, Marigolds, Sage_, and _Sea boise_ made.

_To Pre­serve Ros­es or any oth­er Flow­ers._

Take one pound of _Ros­es_, three pound of _Sug­ar_, one pint of _Rose_ wa­ter, or more, make your Syrupe first, and let it stand till it be cold, then take your _Rose_ leaves, hav­ing first clipt off all the white, put them in­to the cold Syrupe, then cov­er them, and set them on a soft fire, that they may but sim­per for two or three hours, then while they are hot put them in­to pots or glass­es for your use.

_How to Pre­serve Bar­baries._

First take the fairest _Bar­baries_, and of them the great­est bunch­es you can get, and with a nee­dle take out the stones on the one side of them, then weigh out to ev­ery halfe pound of them one pound of _Sug­ar_, put them in­to a Pre­serv­ing pan, strow the _Sug­ar_ on them, and let them boyle a quar­ter of an hour soft­ly, then tak­ing out the _Bar­baries_ let the Syrupe boyle a quar­ter of an hour more, then put in the _Bar­baries_ againe, and let them boyle a pret­ty while with the Syrupe, then take them from the Syrupe, and let them both stand till they be cold, and so put them up.

_To keep Bar­baries to gar­nish your Meat._

Take the worst of them, and boyle them in faire wa­ter, and straine the liquor from them, and while the liquor is hot put it in­to your _Bar­baries_, be­ing clean picked, and stop them up, and if they mould much, wash them through­ly in the liquor, then boyle the liquor againe, and strayne it, and let it coole, then put it to your _Bar­baries_ againe.

[Il­lus­tra­tion: A Rose]

_Con­serve of Bar­baries._

Take your _Bar­baries_, pick them clean in faire branch­es, and wash them clean, and dry them on a cloath, then take some oth­er _Bar­baries_, and boyle them in _Clar­ret_ wine till they be very soft, then straine them, and rub them so well through the strain­er, that you may know the sub­stance of them, and boyle up this mat­ter thus strained out, till it be very sweet, and somwhat thick, then set­ting it by till it be cold, and then put in your branch­es of _Bar­baries_ in­to gal­ly pots, or glass­es, and fill it up with the cold Syrupe, and so shall you have both Syrupe, and al­so _Bar­baries_, to use at your plea­sure.

* * * * *

_Of Al­monds._

_To make Al­mond Bis­cate._

Steepe one pound of _Al­monds_ so long in cold wa­ter, till they will blanch, then put them in _Rose_-wa­ter, and beat them in so much _Rose_-wa­ter as will keep them from grow­ing to an Oyle, and no more; take one pound of _Sug­ar_ beat­en very fine, and sift­ed through a Searce, take the whites of six Eggs beat to a froth, as you use to doe for oth­er Bisket, with a spoon­full of fine flow­er, set the _Al­monds_ and _Sug­ar_ on a soft Char­coal fire, let them boyle to­geth­er till they be very thick, and so let them stand till they be al­most cold, then beat the Eggs and that to­geth­er, put in a lit­tle _Muske_ for the bet­ter tast, if you please, then lay them up­on pa­pers, in what pro­por­tion you will, and dry them in an Oven, with a slack fire.

_To make Al­mond Milke._

Take a rib of _Mut­ton_ or _Veale_, or rather a _Chick­en_, boyle it in faire wa­ter, put there­to _French Bar­ley_, a _Fen­nill_ root, a _Parsly_ root, _Vi­olet_ leaves, _Straw­ber­ry_ leaves, and _Cin­que­foyle_ leaves, and boyle them all to­geth­er, till the meat be over boyled, then strayne out the liquor from the rest, while they are boyling blanch a pro­por­tion of _Al­monds_ an­swer­able to the liquor, beat them well in a clean stone Morter, and then grind them there­in with _Rose_ wa­ter and _Sug­ar_, and when they are well ground put in all your liquor by lit­tle and lit­tle, and grind with them till they be all well Com­pound­ed, and then strayne it in­to a faire glasse, and use it at your plea­sure.

_An ap­proved Medicine for the run­ning of the Reines._

Make _Al­mond_ Milke of _Plan­tine_ wa­ter, or else boyle _Plan­tine_ in the liquor where­of you make your _Al­mond_ Milk, take a quart of it, and put there­to three spoon­fulls of _Lentive farine_, and three spoon­fulls of _Cina­mon_ wa­ter, take of this at six in the morn­ing, a good draught, two hours be­fore din­ner an­oth­er, at four of the clock in the af­ter­noon, a third, and two hours af­ter sup­per a fourth; and twice or thrice be­tween meals, eat a spoon­full of Con­serve of Red _Ros­es_ at a time.

_Oyle of Al­monds_.

Take _Al­monds_, blanch them, and put them in­to a pot, and set that pot in an­oth­er pot of wa­ter that boyleth, and the steam of the seething pot will arise and en­ter in­to the pot with the _Al­monds_, and that will be­come Oyle when they are stamped and wringed through a cloath. Thus they make Oyle of the ker­nels of _Fil­berts, Wal­nuts,_ &c.

_A Bar­ley Cream to pro­cure sleep, or Al­mond Milke._

Take a good hand­full of French _Bar­ley_, wash it cleane in warme wa­ter, and boyle it in a quart of sayre wa­ter to the halfe, then put our the wa­ter from the _Bar­ley_, and put the _Bar­ley_ in­to a pot­tell of new clean wa­ter, with a _Pars­ley,_ and a _Fen­nell_ root, clean washed, and picked with _Bourage, Bu­glos, Vi­olet_ leaves, and _Let­tice_, of each one hand­full, boyle them with the _Bar­ley_, till more then halfe be con­sumed; then strayne out the liquor, and take of blanched _Al­monds_ a hand­full, of the seeds of _Mel­ons, Cu­cum­bers, Cit­ralls_, and _Gourds_, husked, of each halfe a quar­ter of an ounce, beat these seeds, and the _Al­monds_ to­geth­er, in a stone morter, with so much _Sug­ar_, and Rose-​wa­ter as is fit, and strayne them through a cleane cloath in­to the liquor, and drink there­of at night go­ing to bed, and in the night, if this doth not suf­fi­cient­ly pro­voke sleep, then make some more of the same liquor, and boyle in the same the beads, or a lit­tle of white _Poppey_.

_An Oynt­ment to kill the Worms in lit­tle Chil­dren_.

For stom­ach Wormes, an­noynt the stom­ach with Oyle of _Worm­wood,_ and the bel­ly with Oyle of sweet _Al­monds_, for bel­ly Wormes take all of _Worm­wood_, Oyle of _Savine_, and the Pow­der of _Aloe Ci­ca­tri­na_, fine­ly beat­en, an­noynt the bel­ly there­with, morn­ing and evening. You must not use _Savine_ in Medicines for May­den Chil­dren, but in stead of Oyle of _Savine_, take as much of an Ox­es Gall.

_To make the best white Pud­dings_.

Take a pound of _Al­monds_, blanch them, putting in a lit­tle Milk some­time to them in the stamp­ing, then put to them three hand­fulls of fine Flow­er, or as much grat­ed bread first baked in an Oven, six Eggs well beat­en, a good deale of mar­row cut in lit­tle pieces, sea­son them with _Nut­meg_ and _Sug­ar_, three spoon­fulls of _Rose-​wa­ter_, and a lit­tle Salt; tem­per them all to­geth­er, with as much Cream as will serve to wet or min­gle them; and so fill them up.

_An Al­mond Can­dle_.

Blanch Jor­dan _Al­monds_, beat them with a lit­tle small Ale, and strayne them out with as much more Ale as you minde to make your Cau­dle of, then boyle it as you doe an Egg Cau­dle, with a lit­tle Mace in it, and when it is off the fire sweet­en it with Sug­ar.

_To make fine white Leach of Al­monds_.

Take halfe a pound of small Al­monds, beat them, and strayne them with Rose wa­ter, and sweet Milk from the Cow, and put in­to it two or three pieces of large Mace, one graine of Musk, two ounces of Isin­glasse, and so boyle it in a Chafin-​dish of co­ales, a quar­ter of an hour, till it will stand, which you shall try thus, set a saucer in a lit­tle cold wa­ter, so that none come in­to it, and put a spoon­full of the Leach in­to it, and if you see that stand, rake the oth­er off the fire, then you may slice it in what fash­ion you please.

_To make Al­mond But­ter_.

Blanch one pound of _Al­monds_, or more; or lesse, as you please, lay them four hours in cold wa­ter, then stamp them with some Rose wa­ter, as fine as you can, put them in a cloath, and presse out as much Milk as you can, then if you think they be not enough beat them, and straine them againe, till you get as much Milk of them, as you can, then set it on the fire, till they be ready to boyle, putting in a good quan­ti­ty of Salt and Rose wa­ter, to turne it af­ter one boyling, be­ing turned, take it off, cast it abroad up­on a lin­nen cloath, be­ing hold­en be­tween two, then with a spoon take off the Whey un­der the cloath, so long as any will drop or run, then take so much of the finest Sug­ar you can get, as will sweet­en it, and melt it in as much Rose-​wa­ter as will serve to dis­solve it, put there­to so much _Saf­fron_ in fine pow­der, as will colour it, and so steep­ing the _Saf­fron_ and _Sug­ar_ in Rose-​wa­ter, sea­son your But­ter there­with, when you make it up.

[Il­lus­tra­tion: Olives]

_To make Al­mond Cakes_.

Take of Jor­dan Al­monds, one pound, beat them as you doe for Al­mond milk, draw them through a strain­er, with the yolks of two or three Eggs, sea­son it well with Sug­ar, and make it in­to a thick Bat­ter, with fine flow­er, as you doe for Bisket bread, then powre it on small Trencher plates, and bake them in an Oven, or bak­ing pan, and these are the best Al­mond Cakes.

_To make Paste of Al­monds_.

Take one pound of small Al­monds, blanch them out of hot wa­ter in­to cold, then dry them with a cloath, and beat them in a stone Morter, till they come to Past, putting now and then a spoon­ful of Rose wa­ter to them, to keep them from Oyling, when they are beat­en to fine past, take halfe a pound of _Sug­ar_ fine­ly beat­en and searsed, put it to your past, and beat it till it will twist be­tween your fin­gers and thumb, fine­ly with­out knots, for then it is enough, then make there­of Pyes, Birds, Fruits, Flow­ers, or any pret­ty things, print­ed with Molds, and so gild them, and put them in­to your Stove, and use them at your plea­sure.

_To make a March­pine_.

Take a pound of small Al­monds, blanch them, and beat them, as you doe your past of Al­monds, then drive it in­to a sheet of past, and spread it on a botome of wafers, ac­cord­ing to the pro­por­tion, or big­nesse you please, then set an edge round about it, as you doe about a Tart, and pinch it if you will, then bake it in a pan, or Oven, when it is enough, take it forth, and Ice it with an Ice made of Rose-​wa­ter and Sug­ar, as thick as bat­ter, spread it on with a brush of bris­tles, or with feath­ers, and put it in the Oven againe, and when you see the Ice rise white and dry, take it forth, and stick long com­fits in it, and set up a stad­dard in the mid­dest of it, so gild it, and serve it.

_To make White-​Broth with Al­monds_.

First look that the Meat be clean washed, and then set it on the fire, and when it boyleth, scum it clean, and put some salt in­to the pot, then take _Rose­mary, Thyme, Hysop_, and _Mar­jerome_, bind them to­geth­er, and put them in­to the pot, then take a dish of sweet But­ter, and put it al­so in­to the pot amongst the meat, and take whole Mase, and bind them in a cloath, and put them in­to the pot, with a quan­ti­ty of Ver­juice, and af­ter that take such a quan­ti­ty of Al­monds as shall serve turne, blanch them, and beat them in the Morter, and then straine them with the broth when your Meat is in, and when these Al­monds are strained put them in a pot by them­selves, with some _Sug­ar_, a lit­tle _Gin­ger_, and al­so a lit­tle Rose wa­ter, then stir it while it boyle, and af­ter that take some sliced _Oringes_ with­out the ker­nels, and boyle them with the broth of the pot, up­on a chafin-​dish of co­ales, with a lit­tle _Sug­ar_, and then have some Sip­its ready in a plat­ter, and serve the meat up­on them, and put not your Al­monds in till it be ready to be served.

* * * * *

[Il­lus­tra­tion: Straw-​berries]

_Of Straw-​Berries._

_A Tart of Straw-​Berries._

Pick and wash your _Straw-​Berries_ clean, and put them in the past one by an­oth­er, as thick as you can, then take _Sug­ar, Cina­mon_, and a lit­tle _Gin­ger_ fine­ly beat­en, and well min­gled to­geth­er, cast them up­on the _Straw Berries_, and cov­er them with the lid fine­ly cut in­to Lozenges, and so let them bake a quar­ter of an houre, then take it out, stew­ing it with a lit­tle _Cina­mon_, and _Sug­ar_, and so serve it.

* * * * *

_Of Har­ti­choakes_.

_How to make a Har­ti­choake Pye._

Boyle your _Har­ti­choakes_, take off all the leaves, pull out all the strings, leav­ing on­ly the bot­toms, then sea­son them with _Cina­mon_ and _Sug­ar_, lay­ing be­tween ev­ery _Har­ti­choake_ a good piece of But­ter; and when you put your Pye in­to the Oven, stick the _Har­ti­choakes_ with slices of _Dates_, and put a quar­ter of a pint of White-​wine in­to the Pye, and when you take it out of the Oven, doe the like againe, with some but­ter, and sug­ar, and Rose-​wa­ter, melt­ing the but­ter up­on some co­ales, be­fore you put it in­to the Pye.

_To keep Har­ti­choakes for all the yeare._

The fittest time is about _Michael­mas_, and then ac­cord­ing to the pro­por­tion of _Har­ti­choakes_ you will keep, seeth a quan­ti­ty of wa­ter in a pot or pan, sea­son­ing it so with white salt that it may have a rea­son­able tast, then put a fit quan­ti­ty of white salt in­to the wa­ter, and boyle them to­geth­er, and scum them well; then put a good quan­ti­ty of good _Vi­neger_ to them, to make the liquor some­what sharp, and boyle it again, then par­boyle your _Har­ti­choakes_ that you mind to keep, in an­oth­er liquor, take them out of it, and let them coole, then set your first liquor againe on the fire to boyle, and scum­ming it through­ly, let it coole againe; when it is through­ly cold, put it up in some firkin, or large earth­en pot, and put in your _Har­ti­choakes_ to them hand­some­ly, for bruis­ing them; then cov­er them close from the aire, and so keep them to spend at your plea­sure.

_To Pre­serve Har­ti­choakes_.

Heat wa­ter scald­ing hot first, then put in your _Har­ti­choakes_ and scald them, and take away all the bot­tomes, and leaves about them, then take _Rose wa­ter_ and _Sug­ar_ and boyle them alone a lit­tle while, then put the _Har­ti­choakes_ there­in, and let them boyle on a soft fire till they be ten­der enough, let them be cov­ered all the time they boyle, then take them out and put them up for your use.

_To make a maid dish of Harte­choakes_.

Take your _Har­ti­choakes_ and pare away all the top, even to the Meat, and boyle them in sweet Broth till they be some­what ten­der, then take them oat, and put them in a dish, and seeth them with _Pep­per, Cina­mon_, and _Gin­ger_, then put them in the dish you mean to bake them in and put in mar­row to them good store, and so let them bake, and when they be baked, put in a lit­tle _Vi­neger_ and _But­ter_, and stick three or four leaves of the _Har­ti­choakes_ in the dish when you serve them up, and scrape Sug­ar up­on the dish.

*OF MEDICINES.*

_An Ex­cel­lent Medicine or Salve for an Ache com­ing of cold, eas­ie to be made by any Coun­trey House­wife._

Take of good Neats-​foot Oyle, Hon­ey, and new Wax, like quan­ti­ties, boyle them all well to­geth­er, then put to them a quar­ter so much _of Aqua vi­tae_ as was of each of the oth­er, and then set­ting it on the fire, boyle it till it be well in­cor­po­rat­ed to­geth­er, then spread it up­on a piece of thin Leather, or thick lin­nen cloath, and so ap­ply it to the place pained.

_To cake the Ague out of any place_.

Take _Vervine_ and _Black Hem­locke_, of each an hand­full, boyle them in a pint of fresh _But­ter_ till they be soft, and be­gin to parch againe, then straine the _But­ter_ from the hearbs, and put it in­to a gal­ly pot, and two or three times an­noynt the place grieved with a spoon­full or two there­of, _pro­bat_.

_For the Ague in Chil­dren, or Wom­en with Child_.

Take _Venice Ter­pen­tine_, spread it on the rough side of a piece of thin _Leather_, two fin­gers breadth, and strew there­on the pow­der of _Frank­in­cense_ fine­ly beat­en, and up­on it some _Nut­meg_ grat­ed, binde this up­on the wrists an hour be­fore the fit comes, and re­new it still till the fit be gone.

_To strength­en the Back weak or dis­eased._

Take the pith of an Ox­es back, wash it in Wine or Ale, and beat­ing it very small straine it through a course cloath, and make a Cau­dle of it, with _Muska­dine_ or strong _Ale_ boyling it there­in a few _Dates_ sliced, and the stones tak­en out, and drink it first and last as warm as you can, walk­ing well, but tem­per­ate­ly af­ter it. Toast­ed dates of­ten eat­en are very good for the same.

_For a Paine or Ache in the Back._

Take _Nepe, Archangel, Pars­ley_, and _Clar­ie_, of each halfe a hand­full wash them cleane, and cut them small, and then fry them with a lit­tle sweet But­ter, then take the yolks of three or four Eggs, beat them well to­geth­er, and put them to the Hearbs, fry them all to­geth­er, and eat them fast­ing ev­ery morn­ing, with some _Sug­ar_; to take away the un­sa­vori­nesse of the Hearbs, some use to take on­ly _Clary_ leaves, and _Pars­ley_ washed, not cut, or _Clary_ leaves alone, and powring the yolks of the Eggs up­on them, so fry them, and eat them.

_For a sud­dain Bleed­ing at the Nose._

Burne an Egg shell in the fire till it be as black as a coale, then beat it to a fine pow­der, and let the par­ty snu­fle it up in­to his Nos­trills.

_A Medicine for Burn­ing or Scald­ing._

Take _Maden­wort_, stamp it, and seeth it in fresh But­ter, and there­with anoynt the place grieved present­ly.

_For the Canker in Wom­ens Breasts._

Take _Goose_-dung, _Cele­donie_, stamp them well to­geth­er, and lay it plais­ter-​wise to the soare, it will cleanse the _Canker_, kill the wormes, and heale the soare.

_For the Canker in the Mouth._

Take the juice of _Plan­taine, Vi­neger_ and _Rose_ wa­ter, of each a like quan­ti­ty, min­gle them to­geth­er, and wash the mouth of­ten with them.

_To make a Tooth fall out of it selfe._

Take wheat flow­er and mix it with the Milk of an Hearb called _Spurge_, make there­of a past, and fill the hole of the Tooth there­with, and leave it there, chang­ing it ev­ery two houres, and the Tooth will fall out.

_To take away the cause of the paine in the Teeth._

Wash the mouth two or three times to­geth­er in the morn­ing ev­ery mon­eth, with _White-​wine_ where­in the root of _Spurge_ hath been sod­den, and you shall nev­er have paine in your Teeth.

_For A Con­sump­tion._

Take Ash-​keyes so soon as they look with­er'd, set them in­to an Oven, the bread be­ing drawne, in a pewter, or rather an earth­en dish, and be­ing so dryed pull off the out side, and re­serv­ing the in­ner part, or the seed, or keyes, beat them to fine pow­der, and ei­ther mix it with good En­glish hon­ey, and so eat of it, first and last, morn­ing and evening, a pret­ty deale of it at once, up­on the point of a knife, or else drink of the pow­der in some pos­set Ale, or thin broth. Mares milk, or Ass­es milk, which is best, be­ing drunk warm morn­ing and evening, is the most soveraigne Medicine for it.

_An ex­cel­lent Medicine for the Cough of the Lungs._

Take _Fen­nell_ and _An­gel­ica_ of each one hand­full, the leaves in Sum­mer, roots in Win­ter, sliced fig­gs twelve, but if the body be bound, twen­ty at least, green Licorice if you can, two or three good sticks scraped and sliced, An­niseed cleaved and bruised, two good spoon­fulls, two or three Pars­ley roots scraped, and the pith tak­en out, and twen­ty leaves of Foale-​foot, boyle all these in three pints of _Hysop_ wa­ter, to a pint and halfe, then straine it out in­to a glasse, putting to it as much white _Sug­ar_-can­dy as will make it sweet, drink here­of, be­ing warmed, five spoon­fulls at a time, first in the morn­ing, and last in the evening, tak­ing heed that you eat nor drink any thing two howres be­fore nor af­ter.

* * * * *

_Of Vi­olets._

_The use of Oyle of Vi­olets._

Oyle of _Vi­olets, Cam­momile, Lil­lies, El­der flow­ers, Cowslips, Rue, Worm­wood_, and _Mint_, are made af­ter the same sort; Oyle of _Vi­olets_, if it be rubbed about the Tem­pels of the head, doth re­move the ex­tream heat, as­swageth the head Ache, pro­voketh sleep, and moist­neth the braine; it is good against melan­chol­ly, dull­nesse, and heav­inesse of the spir­its, and against swellings, and soares that be over-​hot.

_The Syrupe of Vi­olets._

Take faire wa­ter, boyle it, scum it, and to ev­ery ounce of it so boyled and scummed, take six ounces of the blew of _Vi­olets_, on­ly shift them as be­fore, nine times, and the last time take nine ounces of _Vi­olets_, let them stand be­tween times of shift­ing, 12 houres, keep­ing the liquor still on hot em­bers, that it may be milk warm, and no warmer; af­ter the first shift­ing you must stamp and straine your last nine ounces of _Vi­olets_, and put in on­ly the juice of them, then take to ev­ery pint of this liquor thus pre­pared, one pound of _Sug­ar_ fine­ly beat­en, boyle it, and keep it with stir­ring till the _Sug­ar_ be all melt­ed, which if you can, let be done be­fore it boyle, and then boyle it up with a quick fire. This doth coole and open in a burn­ing _Ague_, be­ing dis­solved in _Al­mond_ milk, and tak­en; es­pe­cial­ly it is good for any In­fla­ma­tion in Chil­dren. The Con­serves are of the same ef­fect.

_The use of Con­serve of Vi­olets and Cowslips._

That of _Cowslips_ doth mar­velous­ly strength­en the Braine, pre­serveth against Mad­nesse, against the de­cay of mem­ory, stop­peth Head-​ache, and most in­fir­mi­ties there­of; for _Vi­olets_ it hath the same use the Syrupe hath.

[Il­lus­tra­tion: Vi­olets]

_To make Paste of Vi­olets, or any kind of Flow­ers._

Take your Flow­ers, pick them, and stamp them in an _Al­ablaster_ morter, then steep them two howres in a saus­er of _Rose_-wa­ter, af­ter straine it, and steep a lit­tle _Gum Drag­on_ in the same wa­ter, then beat it to past, print it in your Moulds, and it will be of the very colour and tast of the Flow­ers, then gild them, and so you may have ev­ery Flow­er in his owne colour, and tast bet­ter for the mouth, then any print­ed colour.

_Pow­der of Vi­olets._

Take sweet _Ire­os_ roots one ounce, red _Ros­es_ two ounces, _Storax_ one ounce and a halfe, _Cloves_ two drams, _Mar­jerome_ one dram, _Lavin­der_ flow­ers one dram and a halfe, make these in­to pow­der; then take eight graines of fine _Muske_ pow­dered, al­so put to it two ounces of _Rose_-wa­ter, stir them to­geth­er, and put all the rest to them, and stir them halfe an hour, till the wa­ter be dryed, then set it by one day, and dry it by the fire halfe an houre, and when it is dry put it up in­to bagges.

_A good Plais­ter for the Stran­gury._

Take _Vi­olets_, and _Hol­ly­hokes_, and _Mer­cury_, the leaves of these Hearbs, or the seeds of them, al­so the rinde of the _El­derne_ tree, and _Ley­dwort_, of each of these a hand­full, and beat them small, and seeth them in wa­ter, till halfe be con­sumed, and put there­to a lit­tle oyle Olive, and make there­of a plais­ter, and lay it to the soare and reines; al­so in the sum­mer thou must make him a drink on this man­ner, take _Sax­ifrage_, and the leaves of _El­derne_, five leav'd grasse, and seath them in a pot­tell of staile Ale, till the halfe be wast­ed, then straine it, and keep it clean, and let the sick drink there­of first and last, and if you lack these hearbs be­cause of win­ter, then take the roots of five-​leav'd grasse, and dry them, and make there­of a pow­der, then take Oys­ter-​shells, and burne them, and make pow­der al­so of them, and min­gling them to­geth­er, let the sick use there­of in his pot­tage, and drink, and it will help him.

_A Medicine for sore blood-​shot­ten and Rhue­mat­ick eyes._

Take ground _Ivy_, _Dais­es_, and _Cele­dony_, of each a like quan­ti­ty, stamp and straine out the juice out of them, and put to it a lit­tle brown _Sug­ar_ Can­dy dis­solved in white Rose-​wa­ter, and drop two or three drops of this liquor at one time in­to the grieved eye, with a feath­er, ly­ing up­on the back when you doe it an hour af­ter, this is a most ap­proved Medicine to take away all _In­fla­ma­tions, Spots, Webbs, Itch­es, Smart­ings_, or any griefe what­so­ev­er in the eyes.

_A Glis­ter to open and loosen the Body be­ing bound, which may safe­ly be ad­min­istred to any man or wom­an._

Take _Mel­lowes_ and _Mer­cury_ un­washed, of each two hand­fulls, halfe a hand­full of _Bar­ley_ clean rubbed and washed, boyle them in a pot­tell of run­ning wa­ter to a quart, then strayne out the wa­ter, and put it in a Skil­let, and put to it three spoon­fulls of Sal­let Oyle, and two spoon­fulls of Hon­ey, and a lit­tle salt; then make it luke warm, and so min­is­ter it.

_To cleanse the head, and take the Ache away._

Chew the root of _Pel­li­to­ry of Spaine_, of­ten in the mouth.

_A Medicine that hath healed old Sores up­on the leg­gs, that have run so long that the bones have been seen._

Take a quan­ti­ty of good sweet _Cream_, and as much _Brim­stone_ beat­en in fine pow­der, as will make it thick like Paste, then take so much _But­ter_ as will make it in­to the form of Oynt­memt, and here­with an­noynt the place grieved, twice a day.

_An Oynt­ment for a Rup­ture._

Take of _San­icle_ two hand­fulls, of _Adders_ tongue, _Doves_ foot, and _Shep­hards purse_, of each as much, of _Li­maria_ one hand­full, chop them some­what small, and boyle them in _Deers_ seuet, un­till the Hearbs doe crum­ble, and wax dry.

_A Bar­ley Wa­ter to purge the Lungs and lights of all Dis­eases._

Take halfe a pound of faire _Bar­ley_, a gal­lon of run­ning wa­ter, _Licorice_ halfe an ounce, _Fen­nell_ seed, _Vi­olet_ leaves, _Pars­ley_ seed, of each one quar­ter of an ounce, red _Ros­es_ as much, _Hysop_ and _Sage_ dryed, a good quan­ti­ty of ei­ther, _Harts tongue_ twelve leaves, a quar­ter of a pound of _Figges_, and as many _Raisons_, still the _Figges_ and _Raisons_, put them all in­to a new earth­en pot, with the wa­ter cold, let them seeth well, and then strain the clear­est from it, drink of this a good quan­ti­ty, morn­ing and af­ter­noone, ob­serv­ing good di­et up­on it, it taketh away all _Agues_ that come of heat, and all ill heat; it pur­geth the _Lights, Spleene, Kid­neyes_, and _Blad­der_.

_To Cure the Dis­eases of the Moth­er._

Take six or seav­en drops of the Spir­it of _Ca­storeum_ in the be­gin­ning of the fit, in two or three spoon­fulls of pos­set _Ale_, ap­ply­ing a Plais­ter of _Ga­vanum_ to the Nav­ill.

_To kill Warts: an ap­proved Medicine._

Take a _Radish_ root, scrape off the out side of it, and rub it all over with salt, then set it thus dressed up­right in a saucer, or some oth­er small dish, that you may save the liquor that run­neth from it, and there­with an­noynt your Warts three or four times in a day, the oft­ner the bet­ter, and in five or six dayes they will con­sume away, _Sepe pro­ba­tum_.

_For the Piles._

Set a Chafin-​dish of co­ales un­der a close stoole chaire, or in a close stoole case, and strew _Am­ber_ beat­en in fine pow­der, up­on the co­ales, and sit downe over it, that the smoak may as­cend up in­to the place grieved.

_A Medicine for the Piles._

Take a lit­tle _Or­pine, Hackdag­ger_, and _Ele­cam­pane_, stamp them all to­geth­er with _Boares_ grease, in­to the form of an Oynt­ment, and lay them to the place grieved.

_A Di­et for the Pa­tient that hath Ul­cers or Wounds that will hard­ly be Cured with Oynt­ments, Salves, or Plais­ters._

Take one pound of _Guaicum_, boyle it in three pot­tels of _Ale_, with a soft fire, to the con­sum­ing of two parts, but if it be where you may have wild Whay, or cheese Whay, they are bet­ter. Let the Pa­tient drink of this morn­ing and evening, halfe a pint at a time, and let him sweat af­ter it two hours. His drink at his Meals must be thus used, put in­to the same ves­sel where the for­mer was made, to the _Guaicum_ that is left, three pot­tels of _Ale_, and not _Whey_, let it boyle to the one halfe, let him drink there­of at all times, and at his meale, which must be but one in a day, and that so lit­tle, that he may rise hun­gry. Thus he must doe for five dayes to­geth­er, but he must first be purged.

* * * * *

[Il­lus­tra­tion: Cowslips]

_Of Cowslips_.

_Oyle of Cowslips._

Oyle of _Cowslips_, if the Nape of the Neck be an­noint­ed with it, is good for the _Palsie_, it com­forteth the sinews, the heart and the head.

_The use of the Oyle of Worm­wood, and Oyle of Mint_.

Oyle of Worm­wood is good for straines and bruis­es, and to com­fort the stom­ach; it is made of the green Hearb, as are the Oyle of _Cam­momile_, _Rue_, and _Mint_, are made.

Oyle of _Mint_ com­forteth the stom­ack, over­layed or weakned with Cast­ing, it doth drive back, or dry up Weomend breasts, and doth keep them from be­ing soare, be­ing there­with an­noint­ed.

_Syrupe of Cowslips_.

In­stead of run­ning wa­ter you must take dis­tilled wa­ter of _Cowslips_, put there­to your _Cowslip_ flow­ers clean picked, and the green knobs in the bot­tome cut off, and there­with boyle up a Syrupe, as in the Syrupe of _Ros­es_ is shewed; it is good against the _Fren­sie_, com­fort­ing and stay­ing the head in all hot _Agues, &c_. It is good against the _Palsie_, and pro­cures a sick Pa­tient to sleep; it must be tak­en in _Al­mond_-milk, or some oth­er warm thing.

_To keep Cowslips for Salates_.

Take a quart of _White wine_ Vi­neger, and halfe a quar­ter of a pound of fine beat­en _Sug­ar_, and mix them to­geth­er, then take your _Cowslips_, pull them out of the podds, and cut off the green knobs at the low­er end, put them in­to the pot or glasse where­in you mind to keep them, and well shak­ing the _Vi­neger_ and _Sug­ar_ to­geth­er in the glasse where­in they were be­fore, powre it up­on the _Cowslips_, and so stir­ring them morn­ing and evening to make them set­tle for three weeks, keep them for your use.

_To Con­serve Cowslips_.

Gath­er your Flow­ers in the midst of the day when all the dew is off, then cut off all the white leav­ing none but the yel­low blos­some so picked and cut, be­fore they with­er, weigh out ten ounces, tak­ing to ev­ery ten ounces of them, or greater pro­por­tion, if you please, eight ounces of the best re­fined _Sug­ar_, in fine pow­der, put the _Sug­ar_ in­to a pan, and can­dy it, with as lit­tle wa­ter as you can, then tak­ing it off the fire, put in your Flow­ers by lit­tle and lit­tle, nev­er ceas­ing to stir them till they be dry, and enough; then put them in­to glass­es, or gal­ly pots, and keep them dry for your use. These are rather Can­died then Con­served _Cowslips_.

_To Pre­serve all kinde of Flow­ers in the Span­ish Can­dy in Wedges_.

Take _Vi­olets_, _Cowslips_, or any oth­er kinde of Flow­ers, pick them, and tem­per them with the pap of two roast­ed _Ap­ples_, and a drop or two of _Ver­juice_, and a graine of _Muske_, then take halfe a pound of fine hard _Sug­ar_, boyle it to the height of _Manus Christi_, then mix them to­geth­er, and pour it on a wet Pye plate, then cut it it in Wedges be­fore it be through cold, gild it, and so you may box it, and keep it all the year. It is a fine sort of Ban­quet­ting stuffe, and new­ly used, your _Manus Christi_ must boyle a good while and be kept with good stir­ring.

_A Medicine to break and heale sore breasts of Wom­en, used by Mid-​wives, and oth­er skill­full Wom­en in_ Lon­don.

Boyle _Oat­meale,_, of the small­est you can get, and red _Sage_ to­geth­er, in run­ning or Con­duict wa­ter, till it be thick enough to make a Plais­ter and then put in­to it a fit pro­por­tion of _Hon­ey_, and let it boyle a lit­tle to­geth­er, take it off the fire, and while it is yet boyling hot, put there­to so much of the best _Venice Ter­pen­tine_ as will make it thick enough to spread, then spread­ing it on some soft leather, or a good thick lin­nen cloath, ap­ply it to the brest, and it will first break the soare; and af­ter that be­ing con­tin­ued, will al­so heale it up.

_A Medicine that hath re­cov­ered some from the Drop­sie whome the Physi­tian hath giv­en over_.

Take green _Broome_ and burne it in some clean place, that you may save the ash­es of it, take some ten or twelve spoon­fulls of the same Ash­es, and boyle them in a pint of _White_ wine till the vertue of it be in the wine, then coole it, and drayne the wine from the dreg­gs, and make three draughts of the Wine, and drink one fast­ing in the morn­ing, an­oth­er at three in the af­ter­noone, an­oth­er late at night neer go­ing to bed. Con­tin­ue this, and by Gods grace it will cure you.

_An es­pe­ciall Medicine for all man­ner of Poyson_.

Take _Hemp seed_, dry it very well, and get off the husks, and beat the _Hemp seed_ in­to fine pow­der, take _Mintes_ al­so, dry them, and make them in­to pow­der, boyle a spoon­full of ei­ther of these in halfe a pint of _Goats_ milk, a pret­ty while, then put the milk in­to a cup to coole, and put in­to it a spoon­full of _Trea­cle_, and stir them to­geth­er till it be coole enough, then drink it in the morn­ing fast­ing, and eat noth­ing till noon, or at least two hours; doe the like at night, and use it so three dayes, and it will kill and over­come any poyson.

_Doc­tor_ Lewin's _Unguen­tum Rosa­tum, good for the heat in the Back._

Take a cer­tain quan­ti­ty of _Bar­rowes_ grease; Oyle of sweet _Al­monds_, and _Rose-​wa­ter_, ei­ther red or damask, of each a like quan­ti­ty, but of nei­ther so much as of the _Hog­gs_ grease, beat them to­geth­er to an Oynt­ment, put it in some gal­ly pot, and when you would use it, heat it, and there­with an­noynt the Back and Reins.

* * * * *

_Of Beanes._

_To de­fend Hu­mours._

Take _Beanes_, the rinde or the up­per skin be­ing pul'd off, bruise them, and min­gle them with the white of an Egg, and make it stick to the tem­ples, it keep­eth back hu­mours flow­ing to the Eyes.

_To dis­solve the Stone; which is one of the Physi­tians great­est se­crets._

Take a peck of green _Beane_ cods, well cleaved, and with­out dew or rain, and two good hand­fulls of _Sax­ifrage_, lay the same in­to a Still, one row of _Bean_ cods, an­oth­er of _Sax­ifrage_, and so Dis­till an­oth­er quart of wa­ter af­ter this man­ner, and then Dis­till an­oth­er pro­por­tion of _Bean_ codds alone, and use to drink oft these two Wa­ters; if the Pa­tient be most trou­bled with heat of the Reins, then it is good to use the _Bean_ codd wa­ter stilled alone more of­ten, and the oth­er up­on com­ming downe of the sharp grav­ell or stone.

[Il­lus­tra­tion: Beanes]

_Unguen­tum Sa­na­tivum_.

Take of _Ter­pen­tine_ one pound, _Wax_ six ounces, Oyle of _Cam­momile_ halfe a pint, put all these to­geth­er in a pan, and put to them a hand­full of _Cam­momile_, bruised, or cut very small, boyle them up­on a soft fire till they be well melt­ed, and no more; then take it from the fire, and strayne it in­to a clean pan, and so let it coole all night, and in the morn­ing put it up for your use. This Oynt­ment is good for any cut, wound, or break­ing of the flesh, it eateth away dead flesh, and ranklings, and doth heale againe quick­ly.

_A Sere­cloath for all Aches_.

Take _Rossen_ one pound, _Per­rossen_ a quar­ter of a pound, as _Ma­stick_ and _Deer sewet_ the like, _Tur­pen­tine_ two ounces, _Cloves_ bruised, one ounce, _Mace_ bruised, two ounces, _Saf­fron_ two drams, boyle all these to­geth­er in Oyle of _Cam­momile_, and keep it for your use.

_An Oynt­ment to be made at any time of the yeare, and is ap­proved good, and hath helped old Paines, Griefes, and Aches._

Take _Steers Gall, Sal­let Oyle_ and _Aqua vi­ta_ of each five spoon-​fulls, boyle them to­geth­er a lit­tle, and there­with an­noint the place pained, by the fire, and lay a warm cloath on it.

_An Oynt­ment for the Sci­at­ica_.

Roaste a hand­full or two of _Onions_, and take _Neats-​foot_ Oyle, and _Aqua vi­ta_, of each a pint, stamp, or rather boyle all these to­geth­er to an Oyle, or Oynt­ment, and straine it in­to a gal­ly pot, and there­with an­noynt the place grieved as hot as you can en­dure it, morn­ing and evening.

_A Wa­ter to drive away any In­fec­tion._

Take _Drag­gons, An­gel­ica, Rue, Worm­wood_, of each a hand­full, chop them pret­ty small, and steep them in a quart of _White-​wine_, twen­ty four hours, then dis­till them in a Still, and re­serve the wa­ter in a glasse close stopped; give to the sick Pa­tient six or seav­en spoon­fuls there­of at a time fast­ing, and let him fast an houre and an halfe af­ter, and keep him­selfe very warme in his bed, or oth­er­wise.

_An ex­cel­lent Con­ser­va­tive for the stom­ach, help­ing di­ges­tion, warm­ing the braine, and dry­ing the Rheumes_.

Take two ounces of good old Con­serve of red _Ros­es_, of cho­sen _Methri­date_ two drams, min­gle them well to­geth­er, and eat there­of to bed-​ward, the quan­ti­ty of a hazell nut; this doth ex­pell all windi­nesse of the stom­ach, ex­pel­leth raw hu­mours and ven­omous vapours, causeth good di­ges­tion, dryeth the Rheume, strength­neth the mem­ory and sight.

_An Oyntm­nt for any wound or sore_.

Take two pound of _Sheeps_ suet, or rather _Deers_ suet, a pint of _Can­dy Oyle_, a quar­ter of a pound of the newest and best _Bees-​wax_, melt them to­geth­er, stir­ring them well, and put to them one ounce of the Oyle of _Spike_, and halfe an ounce of the _Gold­smiths Bo­ras_, then heat­ing them againe, and stir­ring them all to­geth­er, put it up in a gal­ly pot, and keep it close stopped till you have cause to use it; this is an ap­proved Oynt­ment to cure any wounds or sores new or old.

_An ex­cel­lent Oynt­ment for any Bruise or Ache_.

Take two pound of _May But­ter_ pu­ri­fied, powre it out from the dregs, and put to it of _Broome_ flow­ers and _El­der_ flow­ers, of each a good hand­full, so clean picked that you use noth­ing but the leaves, mix them all to­geth­er in a stone pot, and boyle them seav­en or eight howres in a ket­tell of wa­ter, be­ing cov­ered with a board, and kept downe with weights, keep­ing the ket­tell al­wayes full of wa­ter, with the help of an­oth­er ket­tell of boyling wa­ter ready to fill up the first as it wasteth, and when it wax­eth some­what coole, but not cold, straine the Oynt­ment from the Hearbs, in­to a gal­ly pot, and keep it for your use.

_A Plais­ter for a Bile or Push_.

Take a yolk of an Egg, and halfe a spoon­full of En­glish _Hon­ey_, mix them to­geth­er with fine wheat flow­er, and mak­ing it to a Plais­ter, ap­ply it warme to the place grieved.

_An ap­proved good drink for the Pesti­lence_.

Take six spoon­fuls of _Drag­gon_-wa­ter, two good spoon­fulls of _Wine-​Vi­neger_, two pen­ny weights of En­glish _Saf­fron_, and as much Trea­cle of _Gene_, as a lit­tle _Wal­nut_, dis­solve all these to­geth­er up­on the fire, and let the Pa­tient drink it blood-​warm, with­in twen­ty hours or soon­er that he is sick, and let him nei­ther eat nor drink six howres af­ter, but lye so warme in his bed, that he may sweat, this ex­pel­leth the Dis­ease from the heart, and if he be dis­posed to a sore, it will streight­wayes ap­peare, which you shall draw out with a Plais­ter of _Flos Unguen­to­rum_.

_For the Rheume in the gums or teeth_.

Boyle _Rose­mary_ in faire wa­ter, with some ten or twelve _Cloves_, shut, and when it is boyled take as much _Claret_ wine as there is wa­ter left, and min­gle with it, and make it boyle but a lit­tle againe, then strayne it in­to some glasse, and wash the mouth there with morn­ing and evening; this will take away the Rheume in short time; and if you boyle a lit­tle _Ma­stick_. there­with, it is the bet­ter.

_For the Em­roids_.

Take _Egre­mo­ny_ and bruise it small, and then fry it with _Sheep suet_, and _Hon­ey_, of each a like quan­ti­ty, and lay it as hot as you can suf­fer it to the Fun­da­ment, and it will heale very faire and well.

_An ap­proved medicine for the Dropsey_.

Take the Hearb called _Bit­ter sweet_, it grows in wa­ters, and bears a pur­ple flow­er, slice the stalks, and boyle a pret­ty deale of them in _White-​wine_, drink there­of first and last, morn­ing and evening, and it will cure the _Dropsey_.

_A Pow­der for Wounds_.

Take _Or­pi­ment_, and _Verdi­greese_, of each an ounce, of _Vi­tri­all_ burned till it be red, two ounces, beat each of them by it selfe in a brasen Morter, as small as flow­er, then min­gle them all to­geth­er, that they ap­pear all as one, and keep it in bagges of leather, well bound, for it will last seav­en years with the same vertue, and it is called _Pow­der peer­lesse_, it hath no peer for work­ing in _Chyrurgery_, for put of this pow­der in a wound where is dead flesh, and lay scrap't lint about it, and a Plain­er of Disklo­sions next up­on it, and it will heale it.

_An ap­proved Medicine for the Green sick­nesse_.

Take a quart of _Clar­ret_ wine, one pound of _Cur­rants_, and a hand­full of young _Rose­mary_ crops, and halfe an ounce of _Mace_, seeth these to a pint, and let the Pa­tient drink there­of three spoon­fulls at a time, morn­ing and evening, and eat some of the _Cur­rants_ al­so af­ter.

_A Medicine for a Pleurisie, Stitch, or Winde, of­fend­ing in any part of the Body._

Gath­er the young shutes of _Oake_, af­ter the fall of a _Wood_, and pick­ing out the ten­der­est and soft­est of them, es­pe­cial­ly those which look re­dest, bind them up to­geth­er in a wet pa­per, and ros­te them in hot em­bers, as you doe a _War­den_, where­by they will dry to pow­der, of which pow­der let the Pa­tient take a spoon­full in a lit­tle Pos­set _Ale_, or _Beer_, warmed, in the morn­ing, fast­ing af­ter it two hours, or more, if he be able, do­ing the like about three af­ter noon, and two hours af­ter sup­per, four or five dayes to­geth­er, which thus done in the be­gin­ning of the Dis­ease, is by of­ten ex­per­iments found to cure such windy paines in the side, stom­ach, or oth­er parts of the body; you may dry them al­so in a dish, in an Oven af­ter the bread is drawn; you shall doe well to gath­er enough of them in the Spring, and make good store of the pow­der then, to keep for all the year fol­low­ing.

_An ap­proved Medicine for the Gout in the feet_.

Take an _Ox­es_ paunch new killed, and warm out of the bel­ly, about the lat­ter end of _May_, or be­gin­ning of _June_, make two holes there­in, and put in your feet, and lay store of warm cloaths about it, to keep it warm so long as can be. Use this three or four dayes to­geth­er, for three weeks or a mon­eth, whether you have the fit or paine of the _Gout_, at that time or no, so you have had it at any time be­fore. This hath cured divers per­sons, that they have nev­er been trou­bled with it againe.

_For one that can­not make wa­ter_.

Take the white strings of _Filmy_ roots, of _Prim­ros­es_ wash them very clean, and boyle of them halfe a hand­full, in a pint of _Beer_ or _White-​wine_, till halfe be con­sumed, then straine it through a clean cloath, and drink there­of a quar­ter of a pint, some­what warme, morn­ing and evening, for three dayes, it will purge away all vis­cous or ob­struc­tions stop­ping the pas­sage of the wa­ter, _pro­ba­tum_.

_To kill the Ring worme, and heat there­of_.

Take a quart of _White wine_ vi­neger, boyle there­in of _Wood­bine_ leaves, _Sage_, and _Plan­taine_ of each one hand­full, of white _Cop­eras_, one pound, of _Al­lum_ as much as an Egge; when it is boyled to halfe a pint, straine out the liquor, and there­with wash the soare as hard as you can suf­fer it.

_To make a Wa­ter for all Wounds and Cankers_.

Take a hand­full of red _Sage_ leaves, a hand­full of _Se­landine_, as much _Wood­bine_ leaves, then take a gal­lon of Con­duict wa­ter, and put the hearbs in it, and let them boyle to a pot­tell, and then strayn­ing the Hearbs through a strain­er, take the liquor and set it over the fire againe, and take a pint of En­glish _Hon­ey_, a good hand­full of _Roche Al­lum_, as much of white _Cop­peras_ tinne beat­en, a pen­ny worth of _Graines_ bruised, and let them boyle all to­geth­er three or four warms, and then let the scum be tak­en off with a feath­er, and when it is cold put it in an earth­en pot or bot­tell, so as it may be kept close; and for an old Wound take of the thinnest, and for a green Wound, of the thick­est, and hav­ing dressed them with this Wa­ter, cov­er the soare ei­ther with _Veale_, or _Mut­ton_, and skin it with _Dock_ leaves.

_For a Swelling that cometh sud­den­ly in mans Limbs._

Take _Harts_ tongue, _Cher­foyle_, and cut them small, and then take dreg­gs of _Ale_, and _Wheat_ Branne, and _Sheeps_ tal­low molten, and doe all in a pot, and seeth them till they be thick, and then make a Plais­ter, and lay it to the swelling.

* * * * *

_Of Apric­ocks_.

_To dry Apric­ocks_.

Take them when they be ripe, stone them, and pare off their rindes very thin, then take halfe as much _Sug­ar_ as they weigh, fine­ly beat­en, and lay them with that _Sug­ar_ in­to a sil­ver or earth­en dish, lay­ing first a lay of _Sug­ar_, and then of Fruit, and let them stand so all night, and in the morn­ing the _Sug­ar_ will be all melt­ed, then put them in­to a Skil­let, and boyle them apace, scum­ming them well, and as soon as they grow ten­der take them off from the fire, and let them stand two dayes in the Syrupe, then take them out, and lay them on a fine plate, and so dry them in a Stove.

[Il­lus­tra­tion: Apre­cocks]

_Clear Cakes of Quinces, or Apric­ocks._

Take of the best _Sug­ar_ fine­ly beat­en and searced, one pound, to a pound of _Quinces_, or _Apric­ocks_, set your _Sug­ar_ up­on a chafin-​dish of co­ales, and dry it above halfe an houre, then cool­ing it, stir in­to it a lit­tle _Musk_ and _Am­ber­greese_ fine­ly beat­en, and pow­dered, then pare your _Quinces_, and boyle them in faire wa­ter whole, till they be ten­der and not cov­er­ing them for so they will be white; then take them, and scrape off all the _Quince_ to the coare, in­to a sil­ver dish, and boyle it there­in till it grow dry, which you shall per­ceive by the ris­ing of it up, when it is thus well dryed, take it off, let it coole, and strew on the _Sug­ar_, let­ting some oth­er to strew it, till it be all through­ly wrought in, then lay it out on glass­es, plates, or prints of Flow­ers, or let­ters, an inch thick, or lesse as you please.

_The best way to Pre­serve Apric­ocks_

Take the weight of your _Apric­ocks_, what quan­ti­ty so­ev­er you mind to use, in _Sug­ar_ fine­ly beat­en, pare and stone the _Apric­ocks_, and lay them in the _Sug­ar_, in your pre­serv­ing pan all night, and in the morn­ing set them up­on hot em­bers till the _Sug­ar_ be all melt­ed, then let them stand, and scald an hour, then take them off the fire, and let them stand in that Syrupe two dayes, and then boyle them soft­ly till they be ten­der and well coloured, and af­ter that when they be cold put them up in glass­es or pots, which you please.

* * * * *

_Of Lil­lies_.

_The use of Oyle of Lil­lies_.

Oyle of _Lil­lies_ is good to sup­ple, mol­li­fie, and stretch sinews that be shrunk, it is good to an­noynt the sides and veines in the fits of the _Stone_.

_To Can­dy all kinde of Flow­ers as they grow, with their stalks on_.

Take the Flow­ers, and cut the stalks some­what short, then take one pound of the whitest and hard­est _Sug­ar_ you can get, put to it eight spoon­fulls of _Rose_ wa­ter, and boyle it till it will roule be­tween your fin­gers and your thumb, then take it from the fire, coole it with a stick, and as it wax­eth cold, dip in all your Flow­ers, and tak­ing them out againe sud­den­ly, lay them one by one on the bot­tome of a Sive; then turne a joyned stoole with the feet up­wards, set the sive on the feet there­of, cov­er it with a faire lin­nen cloath, and set a chafin-​dish of co­ales in the mid­dest of the stoole un­der­neath the five, and the heat there­of will run up to the sive, and dry your Can­dy present­ly; then box them up, and they will keep all the year, and look very pleas­ant­ly.

_To make the Rock Can­dies up­on all Spices, Flow­ers, and Roots_.

Take two pound of _Bar­bary Sug­ar_, Clar­ifie it with a pint of wa­ter, and the whites of two _Eggs_, then boyle it in a pos­net to the height of _Manus Christi_, then put it in­to an earth­en Pip­kin and there­with the things that you will Can­dy, as _Cina­mon, Gin­ger, Nut­megs, Rose buds, Marigolds, Eringo roots, &c._ cov­er it, and stop it close with clay or paste, then put it in­to a Still, with a lea­sure­ly fire un­der it, for the space of three dayes and three nights, then open the pot, and if the Can­dy be­gin to come, keep it un­stopped for the space of three or four dayes more, and then leav­ing the Syrupe, take out the Can­dy, lay it on a Wyer grate, and put it in an Oven af­ter the bread is drawne, and there let it re­maine one night, and your Can­dy will dry. This is the best way for rock Can­dy, mak­ing so small a quan­ti­ty.

_The Can­dy Suck­et for green Gin­ger, Let­tice, Flow­ers._

What­so­ev­er you have Pre­served, ei­ther Hearbs, Fruits, or Flow­ers, take them out of the Syrupe, and wash them in warm wa­ter, and dry them well, then boyle the _Sug­ar_ to the height of Can­dy, for Flow­ers, and draw them through it, then lay them on the bot­tome of a Sive, dry them be­fore the fire, and when they are enough, box them for your use. This is that the _Com­fet-​mak­ers_ use and call _Suck­et Can­dy_.

* * * * *

_Of Grapes_.

_Syrupe Gres­ta, or a Syrupe of Un­ripe Grapes_.

Take a good bas­ket full of un­ripe _Grapes_, set them three dayes in a ves­sel af­ter they be gath­ered, stamp them, and straine out the juice out of them, take there­of six quarts, boyle it with a soft fire till the third part be con­sumed then four quarts will re­maine, let that run through a woollen bagge, and stand till it be clear in it selfe, then take of the clear­est of it, sev­en pints, put there­to five pound of Clar­ified _Sug­ar_, boyle them to­geth­er to the thick­nesse of a Syrupe, and keep it in a glasse; it is good for a per­break­ing stom­ach, pro­ceed­ing of Choller, and for a swelling stom­ach, it taketh away thirst and dry­nesse, and chol­ler­ick _Agues_, it is of great com­fort to the stom­ach of Wom­en be­ing with child, it is a preser­va­tive against all man­ner of Ven­ome, and against the Pesti­lence.

* * * * *

*OF PURGES.*

_A Purge to drive out the French Pox, be­fore you use the Oynt­ment._

Take halfe a pint of good _Aqua vi­tae_, one ounce of _Trea­cle_ of _Gene_, one quar­ter of an ounce of _Sper­ma­caeti_, boyle all these to­geth­er on a soft fire halfe a quar­ter of an hour, and let the Pa­tient drink this as warme as he can, and lye downe in his bed, and sweat, and if any of the Dis­ease be in his body, this will bring it forth, and bring him to an eas­ie loos­nesse; this is thought the best and surest of all oth­er Cures for this in­fir­mi­ty.

_The Oynt­ment for the French Pox._

Take _Bar­rowes_ grease well tryed from the filmes, beat it in a Morter till it be small and fine, put there­to of _Lethar­gy_ one ounce, of _Ma­stick_ in fine pow­der, two ounces, of _Olibanum_ in pow­der, one ounce, of Oyle of _Spike_ one ounce, Oyle of _Pali­olum_ one ounce, of _Ter­pen­tine_ one quar­ter of a pound, beat all these to­geth­er in­to a per­fect Oynt­ment, and there­with an­noynt these places.

_What place to an­noynt for the French Pox._

The prin­ci­pall bone in the Nape of the Neck, with­out the shoul­der places, tak­ing heed it come not neer the chan­nell bone, for then it will make the throat swell, else not, the el­bowes on both sides, the hip bones, the share, the knees, the hammes, and the an­kles; if the Pa­tient have no Ache, an­noynt not these places, but on­ly the sores till they be whole; if there be any knobs ly­ing in the flesh, as many have, an­noynt them of­ten, and lay lint up­on them, and brown pa­per up­on the lint, and keep the Pa­tient close out of the aire, and this used will make him whole in ten dayes by the grace of God.

_For a paine in the ears, or deaf­nesse._

Take a hot loafe, of the big­nesse of a Bak­ers pen­ny loaf, and pull or cut it in two in the mid­dest, and lay the mid­dle of the crum­my side to the mid­dest, or to the hole of the ear, or ears pained, as hot as they may be en­dured, and so bind them fast to­geth­er on all night, and then if you find any pain in ei­ther or both ears, or any noyse, put in­to the pained ear or ears, a drop of _Aqua vi­tae_, in each, and then againe bind­ing more hot bread to them, walk a lit­tle while, and af­ter goe to bed; this done three or four dayes to­geth­er, hath tak­en away the paine, hear­ing noyse in the ears, and much eased the deaf­nesse, and dull­nesse of and in many.

* * * * *

_Of Marigolds._

_A very good Plais­ter to heale and dry up a Sore or Cut Sud­den­ly._

Take of _Marigold_ leaves, _Por­ret_ blades or leaves, and _Housleke_, of all two hand­fulls, beat them all very small in a Morter, and put to them the whites of two new layd Eggs, and beat them very well till they be through­ly in­cor­po­rat­ed with the Eggs, and ap­ply this till you be well, re­new it ev­ery day.

_The use of Con­serve of Marigolds._

Con­serve of _Marigolds_ tak­en fast­ing in the morn­ing, is good for Melan­choly, cureth the trem­bling and shak­ing of the heart, is good to be used against the Plague, and Cor­rup­tion of the Aire.

* * * * *

_Of Cher­ries_.

_A way to dry Cher­ries_.

Take three quar­ters of a pound of _Sug­ar_, and a pound of _Cher­ries_, their stalks and stones tak­en from them, then put a spoon­full of clean wa­ter in the Skil­let, and so lay a lay of _Cher­ries_ and an­oth­er of _Sug­ar_, till your quan­ti­ty be out, then set them on the fire, and boyle them as fast as con­ve­nient­ly you can, now and then shak­ing them about the Skil­let, for fear of burn­ing, and when you think they are enough, and clear, then take them off the fire, and let them stand till they be halfe cold, then take them out as clear from the Syrupe as you can, and lay them one by one up­on sheets of glasse, set­ting them ei­ther abroad in the sunne, or in a win­dow where the sunne may con­tin­ual­ly be up­on them. If they dry not so fast as you would have them, then in the turn­ing scrape some loafe _Sug­ar_ fine­ly up­on them, but add no greater heat then the sunne will af­ford, which will be suf­fi­cient if they be well tend­ed, and let no dew fall on them by any means, but in the evening set them in some warm Cup­board.

_How to Pre­serve Cher­ries_.

Take the _Cher­ries_ when they be new gath­ered off the Tree, be­ing full ripe, put them to the bot­tome of your Pre­serv­ing pan, weigh­ing to ev­ery pound of _Cher­ries_, one pound of _sug­ar_, then throw some of the _sug­ar_ up­on the _Cher­ries_, and set them on a very quick fire, and as they boyle throw on the rest of the _sug­ar_, till the Syrupe be thick enough, then take them out, and put them in a gal­ly pot while they are warm; you may if you will, put two or three spoon­fulls of _Rose-​wa­ter_ to them:

_To make all man­ner of Fruit Tarts_.

You must boyle your Fruit, whether it be _Ap­ple, Cher­ry, Peach, Dam­son, Peare, Mul­ber­ry_, or _Codling_, in faire wa­ter, and when they be boyled enough, put them in­to a bowle, and bruise them with a la­dle, and when they be cold straine them, and put in red wine, or _Clar­ret_ wine, and so sea­son it with _sug­ar, cina­mon,_ and _gin­ger_.

[Il­lus­tra­tion: Cher­ries]

_To make a close Tart of Cher­ries_.

Take out the stones, and lay them as whole as you can in a Charg­er, and put _Mus­tard, Cina­mon_, and _Sug­ar_, in­to them, and lay them in­to a Tart whole, and close them, then let them stand three quar­ters of an hour in the Oven, and then make a Syrupe of _Muska­dine_, and _Damask wa­ter_ and _sug­ar_, and so serve it.

_To make fine Pip­pin Tarts_.

Quar­ter, pare, core, and stew your _Pip­pins_ in a Pip­kin, up­on very hot em­bers, close cov­ered, a whole day, for they must stew soft­ly, then put to them some whole _Cina­mon_, six _Cloves_, and _sug­ar_ enough to make them sweet, and some _Rose-​wa­ter_, and when they are stewed enough, take them off the fire, and take all the Spice from them, and break them small like _Mar­malade_, hav­ing your Coffins ready made, not above an inch deep, fill them with it, and lay on a very thin cov­er of puffe paste, close and fit, so bake them, serve them in cold, but you must take heed you doe not over-​bake them.

_To make a Tart of But­ter and Eggs_.

Take the yolks of six­teene _Eggs_ well part­ed from the whites, three quar­ters of a pound of _But­ter_ well Clar­ified, and straine it twice or thrice in a faire strain­er, sea­soned with _sug­ar_ and a lit­tle _Rose wa­ter_, where­in _Spinage_ first a lit­tle boyled, hath been strained, to make it green; be sure your paste be well made, and whole, and so bake it up, and serve it.

* * * * *

_Of Goose-​Berries_.

_To keep Goose-​Berries_.

Take a hand­full or two of the wors­er of your _Goose-​Berries_, cut off their stalks and heads, and boyle them all to pieces, in a pot­tell of wa­ter, putting in­to the boyling there­of, halfe a quar­ter of _sug­ar_, then take the liquor, straine it through a haire strain­er, and while it coo­leth cut off the stalks and heads of the fairest _Goose-​Berries_, be­ing very care­full you cut not the skin of them above or be­low; put them in­to a gal­ly pot, and pour the liquor in af­ter them.

_Purslaine_ must be used as you doe the _Goose-​Berries_.

_The best way to Pre­serve Goose-​Berries_.

Gath­er them with their stalks on, cut off their heads, and stone them, then put them in scald­ing wa­ter, and let them stand there­in cov­ered a quar­ter of an hour, then take their weight in _sug­ar_ fine­ly beat­en, and lay­ing first a lay of _sug­ar_, then one of your _Goose-​Berries_, in your Pre­serv­ing Skil­let or pan, till all be in, putting in for ev­ery pound of _Goose-​Berries_, six spoon­fulls of wa­ter, set them on the em­bers till the _sug­ar_ be melt­ed, then boyle them up as fast as you can, till the Syrupe be thick enough, and cold, and then put them up. This way serves al­so for _Respass­es_ and _Mul­ber­ries_.

* * * * *

_Of Plums._

_The best way to dry Plums._

Take your _Plums_ when they are full growne, with the stalks on them, but yet green, split them on the one side, and put them in hot wa­ter, but not too hot, and so let them stand three or four hours, then to a spoon­full of them, take three quar­ters of a pound of _sug­ar_, beat­en very fine, and eight spoon­fulls of wa­ter to ev­ery pound, and set them on hot em­bers till the _sug­ar_ be melt­ed, and af­ter that boyle them till they be very ten­der, let­ting them stand in that Syrupe three dayes to plump them; then take them out, wash the Syrupe from them with warm wa­ter, and wipe them with a fine lin­nen cloath, very dry, and lay them on plates, and set them to dry in a Stove, for if you dry them in an Oven, they will be tough.

_To Pre­serve Damsons._

Take _Damsons_ be­fore they be full ripe, but new gath­ered off the Tree, al­low to ev­ery pound of them a pound of _sug­ar_, put a lit­tle _Rose-​wa­ter_ to them, and set them in the bot­tome of your pan, one by one, boyle them with a soft fire, and as they seeth strew your _sug­ar_ up­on them, and let them boyle till the Syrupe be thick enough, then while the Syrupe is yet warme, take the _Plums_ out, and put them in a gal­ly pot, Syrupe and all.

_To Pre­serve Bul­lass­es as green as grasse._

Take your _Bul­lass­es_, as new gath­ered as you can, wipe them with a cloath, and prick them with a knife, and quad­dle them in two wa­ters, close cov­ered, then take a pound of Clar­ified _sug­ar_, and a pint of _Ap­ple wa­ter_, boyle them well to­geth­er (keep­ing them well scummed) un­to a Syrupe, and when your _Bul­lases_ are well dript from the wa­ter, put them in­to the Syrupe, and warm them three or four times at the least, at the last warm­ing take them up, and set them a drop­ping from the Syrupe, and boyle the Syrupe a lit­tle by it selfe, till it come to a jel­ly, and then be­tween hot and cold put them up to keep for all the year.

_To Pre­serve Pares, Pare-​Plums, Plums._

First take two pound and a halfe of fine _sug­ar_, and beat it small, and put it in­to a pret­ty brasse pot, with twen­ty spoon­fulls of _Rose-​wa­ter_, and when it boyleth skim it clean, then take it off the fire, and let it stand while it be al­most cold, then take two pound of _Pare-​plums_, and wipe them up­on a faire cloath, and put them in­to your Syrupe when it is al­most cold, and so set them up­on the fire againe, and let them boyle as soft­ly as you can, for when they are boyled enough, the ker­nels will be yel­low, then take them up, but let your Syrupe boyle till it be thick; then put your Plums up­on the fire againe, and let them boyle a walme or two, so take them from the fire, and let them stand in the ves­sell all night, and in the morn­ing put them in­to your pot or glasse, and cov­er them close.

* * * * *

_Of Medlers._

_To Pre­serve Medlers._

Take the fairest _Medlers_ you can get, but let them not be too ripe, then set on faire wa­ter on the fire, and when it boyleth put in your _Medlers_, and let them boyle till they be some­what soft, then while they are hot pill them, cut off their crowns, and take out their stones, then take to ev­ery pound of _Medlers_, three quar­ters of a pound of _sug­ar_, and a quar­ter of a pint of _Rose wa­ter_, seeth your Syrupe, scum­ming it clean, then put in your _Medlers_ one by one, the stalks down­ward, when your Syrupe is some­what coole then set them on the fire againe, let them boyle soft­ly till the Syrupe be enough, then put in a few _Cloves_ and a lit­tle _Cina­mon_, and so putting them up in pots re­serve them for your use.

[Il­lus­tra­tion: Medlers]

_To make a Tart of Medlers._

Take _Medlers_ that be rot­ten, and stamp them, and set them up­on a chafin dish with co­ales, and beat in two yolks of Eggs, boyling till it be some­what thick, then sea­son it with _Sug­ar, Cina­mon_, and _Gin­ger_, and lay it in paste.

* * * * *

_Of Cu­cum­bers._

_How to keep Cu­cum­bers._

Take a ket­tle big enough for your use, halfe full of wa­ter, make it brack­ish with salt, boyle there­in ten or twen­ty _Cu­cum­bers_, cut in halves, then take the raw _Cu­cum­bers_, be­ing some­what lit­tle, and put them in­to the ves­sell where­in you will keep them, and when your liquor is cold straine so much of it in­to them, as may keep the _Cu­cum­bers_ al­wayes cov­ered.

_To keep boyled Cu­cum­bers._

Take a ket­tle of wa­ter, put salt to it, boyle it well, then take your raw _Cu­cum­bers_, put them in­to it, and keep them with turn­ing up and downe very soft­ly, till they be as it were per-​boyled, then take them out, and lay them aside till they be cold, then put them up in the ves­sel you will keep them in, and when the liquor is cold, straine it in­to them, till they be all cov­ered.

_To Pick­le Cu­cum­bers to keep all the yeare._

Pare a good quan­ti­ty of the rindes of _Cu­cum­bers_, and boyle them in a quart of run­ning wa­ter, and a pint of wine _Vi­neger_, with a hand­full of _salt_, till they be soft, then let­ting them stand till the liquor be quite cold, pour out the liquor from the rinds, in­to some lit­tle bar­rel, earth­en pot, or oth­er ves­sel, that may be close stopped, and put as many of the youngest _Cu­cum­bers_ you can gath­er, there­in, as the liquor will cov­er, and so keep them close cov­ered, that no winde come to them, to use all the year till they have new; if your _Cu­cum­bers_ be great, 'tis best to boyle them in the liquor till they be soft.

* * * * *

*OF COOK­ERY.*

_To make Snow._

Take a quart of thick _Creame_, and five or six whites of _Eggs_, a saus­er full of _sug­ar_ fine­ly beat­en, and as much _Rose wa­ter_, beat them all to­geth­er, and al­ways as it riseth take it out with a spoon, then take a loaf of _Bread_, cut away the crust, set it in a plat­ter, and a great _Rose­mary_ bush in the mid­dest of it, then lay your Snow with a Spoon up­on the _Rose­mary_, and so serve it.

_To make Spiced Bread._

Take two pound of Manchet paste, sweet _But­ter_ halfe a pound, _Cur­rants_ halfe a pound, _sug­ar_ a quar­ter, and a lit­tle _Mace_, if you will put in any, and make it in a loafe, and bake it in an Oven, no hot­ter then for Manchet.

_To make Craknels._

Take five or six pints of the finest _Wheat_ flow­er you can get, to which you must put in a spoon­full (and not above) of good _Yest_, then min­gle it well with _But­ter, cream, Rose-​wa­ter_, and _sug­ar_, fine­ly beat­en, and work­ing it well in­to paste, make it af­ter what forme you will, and bake it.

_To make Veale-​tooh's, or Olives._

Take the _Kid­ney_ of a line of _Veale_ roast­ed, with a good deale of the fat, and a lit­tle of the flesh, min­gle it very small, and put to it two _Eggs_, one _Nut­meg_ fine­ly grat­ed, a good quan­ti­ty of _sug­ar_, a few _Cur­rants_, a lit­tle _salt_, stir them well to­geth­er, and make them in­to the form of lit­tle _Pasties_, and fry them in a pan with sweet _But­ter_.

_To make a Bar­ley Creame to pro­cure sleepe, or Al­mond Milke._

Take a good hand­full of French _Bar­ley_, wash it cleane in warme wa­ter, and boyle it in a quart of fayre wa­ter to the halfe, then put out the wa­ter from the _Bar­ley_, and put the _Bar­ley_ in­to a pot­tell of new clean wa­ter, with a _Pars­ley_, and a _Fen­nell_ root, clean washed, and picked with _Bourage, Bu­glos, Vi­olet_ leaves, and _Let­tice_, of each one hand­full, boyle them with the _Bar­ley_, till more then halfe be con­sumed; then strayne out the liquor, and take of blanched _Al­monds_ a hand­full, of the seeds of _Mel­ons, Cu­cum­bers, Cit­ralls_, and _Gourds_, husked, of each halfe a quar­ter of an ounce, beat these seeds, and the _Al­monds_ to­geth­er, in a stone morter, with so much _Sug­ar_, and _Rose-​wa­ter_ as is fit, and strayne them through a cleane cloath in­to the liquor, and drink there­of at night go­ing to bed, and in the night, if this doth not suf­fi­cient­ly pro­voke sleep, then make some more of the same liquor, and boyle in the same the heads, or a lit­tle of white _Poppey_.

_To pick­le Oys­ters._

Take a peck of the great­est _Oys­ters_, open them, and put the liquor that comes from them saved by it selfe, to as much _White-​wine_, and boyle it with a pound of _Pep­per_ bruised, two or three spoon­fulls of large _Mace_, and a hand­full of _salt_, till the liquor be­gin to waste away, then put in your _Oys­ters_, and plump them, and take them off the fire till they be cold, and so put them up in lit­tle bar­rels very close.

_To make very fine Sausages._

Take four pound and a halfe of _Por­ck_, chop it small, and put to it three pound of _Beefe_ sewet, and chop them small to­geth­er, then put to them a hand­full of _Sage_, fine­ly shred, one ounce of _Pep­per_, one ounce of _Mace_, two ounces of _Cloves_, a good deale of _salt_, eight Eggs very well beat­en be­fore you put them in, then work them well with your hand, till they be through­ly min­gled, and then fill them up. Some like not the Eggs in them, it is not amisse there­fore to leave them out.

_To cast all kind of Sug­ar works in­to Moulds._

Take one pound of _Barabry Sug­ar_, Clar­ifie it with the white of an Egg, boyle it till it will roule be­tween your fin­ger and your thumb, then cast it in­to your stand­ing Moulds, be­ing wa­tered two hours be­fore in cold wa­ter, take it out and gild them to gar­nish a _March­pine_ with them at your plea­sure.

_To make all kinde of turned works in fruitage, hol­low._

Take the strongest bodyed _Sug­ar_ you can get, boyle it to the height of _Manus Christi_, take your stone, or rather pewter moulds, be­ing made in three pieces; tye the two great pieces to­geth­er with _Inkle_, then poure in your _Sug­ar_ be­ing high­ly boyled, turne it round about your head apace, and so your fruitage will be hol­low, whether it be _Or­ange_, or _Lem­mon_, or what­so­ev­er your Mould doth cast, af­ter they be cast you must colour them af­ter their nat­urall colours.

_To make a Sal­let of all kinds of Hearbs_.

Take your Hearbs and pick them very fine in faire wa­ter, and pick your Flow­ers by them­selves, and wash them clean, then swing them in a strayn­er, and when you put them in­to a dish min­gle them with _Cu­cum­bers_ or _Lem­mons_ pared and sliced, al­so scrape _sug­ar_, and put in _Vi­neger_ and _Oyle_, then spread the Flow­ers on the top of the _sal­let_, and with ev­ery sort of the afore­said things gar­nish the dish about, then take Eggs boyled hard, and lay about the dish and up­on the Sal­let.

_To make Frit­ter-​stuffe_

Take fine flow­er, and three or four Eggs, and put in­to the flow­er, and a piece of But­ter, and let them boyle all to­geth­er in a dish or chaf­fer, and put in _sug­ar, cina­mon, gin­ger_, and _rose_ wa­ter, and in the boyling put in a lit­tle grat­ed Bread, to make it big, then put it in­to a dish, and beat it well to­geth­er, and so put it in­to your mould, and fry it with clar­ified But­ter, but your But­ter may not be too hot, nor too cold.

* * * * *

_FI­NIS._

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