Early modern recipe books

Cookery To make a slip coat cheese [...] Tis made as before page 215 x 220. only you must drain noe water thorow the curds, nor whay your cheese at all, but putt it in a straw mole x lett it draine, x doe not press it at all. Dry it. Save for green Guesses [...] Scald some goosberries, take the hive of Sorrell x butter. So stirr alltogether, x lay slippers in the dishe. Sweeten it to your taste. To sowe Chickens the Spanish way. [...] The chickens must be bruised x scalded, fill their belly with parsly and sow them up, lard them with lemons cut in long peeces with the peels on so boile them in water without salt then take some of ye water, the chicken was boiled in x put a pinch of white wine, some large mace nuttmeggs salt a sprig of rosemary, boile it x when it is cold sowe your chicken in it. You may doe young turkeys so. To make Flummery [...] Take a quarte of good oattmeal bruise it in a mortar as for broath putt it into an earthen pott x putt to it 3 quarts if water, cover it and lett it stand 24 hours, then poure of the water and putt as much fresh water when it has been shifted ther 3 times, that is every day for 3 days poure out the water x putt so much fresh to it x stirr it well x straine it thororo a canvas strainer then boile it thick as starche keeping it stirring allthe while it boils. If you would have it to drink, mix with it either ale or white wine x sweeten it to your taste, after the wine is in you must boile it a little with some nuttmeggs. To make fine light Fruiters [...] Mingle your flower with warm water, putt into a pan that hold about 2 quartes 14 eggs, halfe the white taken out x almost half a pinte of cyder with some spices finely beaten when you have well mingled it lett it stand warme being coured x stirring it some times, lett it be near the fire, but be sure it doth not bake / for an houre. then pare youre apples, cut them in - thin round slices, dipping them in the butter, cast them into a pan full of steam - that is boiling hott. some putts creame to it. To Stew a Calves head [...] Boile it but not to much, then cit it in small pieces, putt it in a stewing-pan putt therein a pinte of the same liquor it was boiled in x half a pinte of white wine a pinte of oysters, season it with salt mace x nuttmeg. For the sauce, beate your butter thick x mince the brains with parsly sage x a lemon by itself, when ye oysters are stewed enough take them out with some of the liquor x disolve twoanchoves in it by its self. When your meat is stewed enough, take all your liquor and-

Cookery To make a boiled Bread Pudding.

Take an ordinary Manchet & grate it very fine, then take a pinte of creame & boile it with mace & nuttmegg, then putt your creame with your grated bread & take the yolks of 4 eggs & one white & beate them and putt them into your pudding & some sugar & a litle salt and a hand-full of raisins of the Sun, Stirr these well together & poure it into your cloth, but first have your water boile before you putt it in them, Putt about a quarter of a pound of butter in litle bitts in it & tye up and boile it and against your pudding is boiled prepare a Sawce as followeth. Take a litle Sack and a Nuttmegg grated and a prety peece of Sugar, the yolk of one egg, and mix them together & beate them well together & poure it on your pudding when you dish it up.

To make a Rice Pudding.

Take a quarter of a pound of Rice, pick it & wash it & putt it in a flaggon of new milk with cinamon, mace & nuttmegg & [stop] it close & sett it in a pott of boiling water to seethe it, and when it is all of one thickness poure it into a dishe and Season it with rose-water & Sugar & a grated nuttmegg & the yolk of 7 eggs & the whites of two, & a prety Slice of butter fresh, butter your dish & bake it carefully.

To make a Quakeing Pudding.

Take a pinte of Creame and boile it well with Cinamon Mace & Nuttmegg & some Sugar, & when it is cold, take then the yolks of 12 eggs beat them & putt them in your Creame and a litle musk and amber-greece; Then take about a Spoonfull of flower & brake into it, putt into it a prety peece of fresh butter & butter your cloths very well & flower it without, and when it is boiled poure some Rose-water butter and Sugar Beaten together over it, & soe send it up. You must be sure your water boiles before you putt in your Pudding, (or else it will be all water, & boile it by it self.

How to Force a Fowle.

Take a good fowle and draw it, then Slitt the Skin downe the back & take of all the flesh, which you must mince with one pound of the best suet, half a pinte of oysters, two anchoves some grated bread some sweet hearbs, & a litle shallots. All these being mixed together, it must be made up with Yolks of eggs; then putt all this upon the Bones again with a marrow bones sliced in slices & putt upon the breast, then draw the Skin over all this & skewre it upon the back; then putt the Fowle in a Bladder and boile it one hour or more, serve it with what sawce you please stewing in it a litle of the forced meate with Oysters, and tis an excellent dish.

Cookery To make Creame Cheese another way.

Take 6 quartes of strockings to a quarte of Creame, Make your Creame boiling then putt it to the Strockings, & putt to your running as to other Cheese; when it is com you must not break it, but take it up in a dish & so fill the Cheese fatt, then lett it setle & fill it up by degrees without touching it with your hands & when it is in, lay on your Cheese boards, then after an houre or 2 lay on a pound weight, an houre after lay on as much more, so prefs it by degrees till it be like a cheese, then presse it as much as the tenderness of the creame will give you leave, when tis presset enough take it out of the cloth and with the fingers rubb a litle salt of either side, and lett it lye till the Salt be soaked in, then lay it in rushes upon a Cheese board, your Cheese on the top, then putt rushes upon it, lett them be fresh twice a day turning 3 or 4 times a day; You must not touche it when you turne it, but take up the board & so turne it, if the rushes stick to it, pick them out with a pin, this will be ready in 9 or 10 days in hott weather; Some putt hott water in the milk & creame & putt as litle Runnet as they can.

To make Milke Jelly.

Take a gallon of new Milk & 2 Calfes feete a raisonable quantity of large mace Cloves & Cinamon; Boile all these together till it be almost half consumed, then straine it & sweeten it with rose water in your liking.

To make Winter Creame Cheese.

Take your morning Milk & evening Creame and as much water as all-most the third part of the milk, lett the water first seeth, then putt the creame into a paile & putt the seething water into it, stirring it very well; then putt it all into the milk, Stirr it all together with Some running, then cover it up close till it be come, then brake it, whay it & putt it into not to thin a meate, lett it stand an houre with a small weight upon it, then putt it into a press turning it often; when you Salt it, it must be in the meate it is made in, els it will run about being tender, it must be made in Evening time.

To dry Neatt-tongs.

Take the largest & fattest toungs, cutt of the Roots, make a brine with pomp-water & salt; bay salt is the best) So strong as to beare an egg, Stirr it well that the salt may melt, Skim it & lett it stand all night, then then poure it softly into the toungs, So leave them in the pickell 15 or 16 days, then hang them in a Kitchin 15 or 16 days longer & boile them in pumpe water when you use them. Some take petter salt, and drye the Gambons of bacon the same way, and instead of the brine doe salt the gambons or toungs all over with it, and att 4 or 5 days poure out the brine, & turning them salt the upper side again.

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Cookery.

Potted Beef.

Take the sticking peices off beef and season it with pepper and salt and put it in the oven with household bread and all night and when it comes out of your oven, take the meat from the bones, and season it with nuttmeg and pepper and salt and beat it in a morefar (the spices must be well beaten and put in by little and little as you beat it, you must do it as hot as possiable you can, then put it in your pot as hard as you can thrust it in, set it in the oven again a little while to settle it, then take the fat of the liquor it was baked in melt it and pour it over the top. in a good while keep it

My Lady Marchioness of Carmarthen’s Pan Cakes

Take a pinch of creamer, the yoke of 7 ends + the whites of two one nutt megg grated, spoonfull of fine sugar, alittle salt, one spoonfull of rosewater, 10 spoonfull of salt, as much flower as will make it aboutu the thickned cream.

To make a Turkey poultes

Take the whitest and largest turkey, pale then and boil them until they are solf, then take fat of a loin of mutton line and clarify it, and take 6 spoons of the pulpe of the turnipes to two spoonfulls of the clarytyped salt and mingle them together, spread- it upon a cloth and lay it on as hot as it can be endured. But some think it best to roast the turnipes.

To Strew a chine of Beefe.

Take a little chine of young tender beef, and parboyle it in water & salt, then take it up, and draw it think with lemons peels and stuff it thick and deep with either oysters cooled cocklers or mushrooms. Then put it in a stew pan fill for it and some of the liquor it parboiled in some oysters Cockles or Mushrooms, a bunch of sweet herbs some chalottes, half a dozen Anchoves, whole pepper, mace & some lemons peels; stew it close covred three hours, turning it now & them, one hour before it is enough, fry some flower browne but not burn't & thicken the sawce with it, then stew it the last houre, and when you have dished the beefe, season the sawce with Juice of lemons or Orange & salt & what else you taste it want. A Rump of beef will stew as well. looke pag. 239.

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Cookery.

To make Jelly of Flesh.

Take a faire Knuckle of Veale, a pair of Calves feet, six quartes of water, a quarte of white wine; Keepe it boiling on a close fire, still scumming it till it coms to a Jelly, Then straine it and crush it, To 3 quartes fo Jelly take 6 races of ginger, two Nuttmeggs, two ounces of Cinamon broken in litle peeces & scrapt, six whites of eggs, a pound and a half of loafe sugar; Lett them boile about one houre; Then straine it; Putt to it six spoonfull of rose-water, a grain of musk and two of amber; Putt in the bottom of the Jelly-bagg some sweet marjoram a spring of rosmary, pouring the Jelly five times thorow the bagg softly.

To make a Posset without Milke.

Take Sack, White Wine and Ale of each half a pinte, putt thereunto half a pound of sugar, a Nutmegg quartered being layd in Roseswater 2 of 3 blads of large mace; Putt these into a Sylver Tankard to boile in a skellet of water, When it has boiled a pretty while have ready the Yolks of 7 eggs & the Whites of 14 well beaten but not over, (for then they will not curdle) Take vp your spices and putt in your Eggs, stirr all together with a spoon & it will rise to a fine pleasant curd.

To make a White Pott.

Take a quarte of thick and sweet creame, and boile in it a litle Mace, Cina-mon and a Nuttmegg, then lett it stand till it be blood warme & putt in the Yolks of 9 eggs well beaten, then cutt your Bread, and lay a row of it in your dish being kept buttred; Lay on every peece of bread a litle marrow or sweet butter, then lay some raisins of the sun stoned on your bread, and if you pelase some preserves, you may if you please putt a date or two in sliced on your bread Then take a Nuttmegg and grate it all over that rowe; then lay another rowe & doe as you did to the first, then bake it carefully, You may make it of what sweetness you please, and poure it not into your dishe with bread till you have sett it in the Oven to keep it from shaying.

To make an Almonds Pudding.

Take half a pound of Almonds, beat them and straine them with a litle Rose-water, then take a pinte of thick creame, & boile your Almonds with a litle Mace & sugar, then beate the yolks of ten eggs, and when ris cold putt them into your creame, then butter your Cloth and cast flower on it to keep it from running out & boile it by it self; Against it is boiled gett some sweet butter & sugar melted & poure on it when you have dish'd it. Some put a penny loafe of white bread & a pound of beef suet & fill them in gutts & so boile them.

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Syrups Another Syrup for a Consumption Take 2 quartes of spring water, one handfull & a half of - horehound as much unset hysop as much organy, 12 or 13 slices of an indifferent sized Eleocampagne roots, two ounces of anised bruised two ounces of liqurish sliced or beaten, Betony Coltsfoot, penny-royall of each two handfull, and one handfull of read roses leaves; Boile - these till the halfe be consumed, then straine it and make it into a - syrup; if you add one handfull and a half of maiden hair and as much - of dryed read roses leaves amongst them, the syrup will be much better. Syrup for a Cold Take a bladder, lay it in hot water & after that in cold, and fill it with beaten Sugar candy & tye it up close, put it into hott water that the water may not swim above it, & lett it be in till be turn'd to a Syrup. A Syrup of Turnups for a Cough Take 3 turnups & rost them very well, and then squeese out the Juice then take as much of the Juice of Lemons as of your turnups; take 3 times the weight of browne sugar candy gently beaten, then putt together into a posinet and sett them over a fire till the sugar candy be melted; then lett them boile a warme & skim it. Take of it a spoonfull in a morning fasting, another att - 4 a clock and another when you goe to Bed. To make Syrup To a po^d of flowers take a pod of sugar, strow a lay of Sugar & a lay of flowers till all be done, It must be in a stone pott, then lute it with paste and sett it into a pott of boiling water, & lett it boile till it be done. To make a Syrup of Snailes for a Consumption Take snailes & lett them purge themselves upon fennell, and fill the top with Sugar Candy, prick the other end with a pin & putt them into a peace of tiffany & hang it up that the syrop may dropp from them. Give a spoonfull of this every day in the morning, It must be made fresh every day. To make Syrup of Wood Sorrell Take the Sorrell & pick the dirt and strings from it but not the read stalks then beate it very small & straine it, but keepe the thickest juice by itself & the cleare by it selfe, putt it into 2 basoms, pure the clearest out into a thing that is noe brasse ; to every pinte of liquor putt 2 pounds of - doble refind sugar beathen very small, then sett your bason over a skellet of seething water, & so lett it stand till it be scalding hott & the sugar melted, then skim it very cleane & when it is cold putt it into glasseswith with the peices of wood-sorrell & putt a little salad oyle on the top of y^e glasses, Take the juice of it in Broath for a feaver. For conserve of Sorrell wash it & swing it in a cleane cloth, then - lay it in the sun to dry & turne it, then weigh it, to a pod of that take a po^d of good sugar, shred it with a shreading knife & beate it to a fine conserve, when you putt it up cover it with sugar Another Syrup for a Consumption Take a gallon of running water & a po^d & half of corrints, a handful of parsly's roots, a handfull of fennels roots the pith taken out, one ounce of any seed, a penny worth of liquorish sliced. Boile these in a Napkin, till it be well washed, and then, fill it up again & lett it boile till the goodness be all boiled away, then straine them, & putt to it 3 ounces of the syrup of voilets & take a spoonfull evening & morning Syrup of Violets Take a quarte of spring water & infuse the blew leaves of violets in it, this - doe once a day, till it be very deep coloured, then straine it out, never lett it com near the fire; then take twice the water in sugar beaten & searcht & mix them together in a syver tankard or high pott & sett it in a pott or skillett of boiling-water & lett it boile there till you see it is enough, lett the scum be taken of as it riseth, putt it not into the glasses you intend to keep it in till next day, but cover it close, when it is coldse the violets must be bruised, some say noe. When you make a syrup of Jelly-flowers they must have heatof the fire when they infuse. Marsh-malloe's Roots Take 4 marshmalloes roots, 10 grass roots, one or two siuorys root, one ounce of sparagrass roots, liquorish scraped half an ounce, citronill seeds 2 ounces, melons seeds, pompions seeds, cocombers seeds of each 2 ounces, endif seeds, sweet fennels seeds, purselin seeds, lettices seeds, any seeds, succorys seeds, of each one ounce, Raisins of the sun stoned 2 ounces, pelletory of the wall, burnet, plantin, maidenhaire white & black, marsh-malloes crops, wild malloesof each one handfull; Shie y^e roots & bruise the seeds, putt all your things into a great pipkin, putt to y^m six pints of eater & a half, Cover them close & boil them apace, till 2 pints & a half be wasted, then sett it on embers all night, but be sure it neither - boile nor simper, then straine it out, & wring it very hard, putt to it 4 po^ds of sugar, and boile it up into a perfect syrup, skiming it cleane; When it is - cold botle it, stop it very close but not corke it. boile it well or it will not keep Be sure you have as much of the roots when they are peeled as before mentioed. Another Syrup for a Cold Take a po^d of brown sugar candy & beat it into powder a stick of English liquorish bruised half a spoonful of any-seed a sprig of penny-royall, tops of unsett hysop, a leave of Colwort or 2. a litle maiden-haire; if these hearbs be all dry it is the better. Take a Calves bladder cleane & dry for no wett must com to it, be sure the bladder has no holes in it, then tye all these with a - pack-tread in the bladder so close y^t. no water may com in nor wind remains within. then tye the bladder upon a Stick and lay the Stick cross a skillet of boiling water, so y^t. y^e. water may cover the bladder & so lett it boile 4 hours till it is cleare syrup, then straine it thorow a peace of tiffany & keep it for your use.

181. Wine & Liquors . To make Sage Wine . Take twelve gallons of Running water, Boile it till it coms to tenn gallons, then putt it into a cleane tub, and when it is quite cold, putt into it three score and ten pound of the best Maligo reasins picked from the stalke, shred - them small, then take foure Bushells of the best sage read - crowded downe well, then pick of all the stalks and shred - it small and putt it to the water & reasins, cover it very - close, stirr it twice a day for 8 or 9 days together, then - squeese it well & straine it through a haire cive, then putt it vp in a cleane vessell, which must be quite full and must be stopt very close, and att two months end, it must be botled it must not be sett into cold a Sellar. when it is a working you may putt into 4 gallons of water being ordred as the former into the sage and raisins after they are strained, and it makes a pretty wine to drinke in the Summer. To make Black Cherries Wine . Pick them from the stalke, from the Cherries, Bruise them putt them into a Cotton bagg, lett them drop leasurely, you must be sure not to squecse them; and to every quarte of Juice putt a quarter of a pound of sugar, Soe lett it stand a working 24 houres, then tunn it vp for 3 weekes, So Botle it vp. Some boiles the Juice & sugar till the Scum rises & when tis cold botle it To make Cowslips Wine Take 3 gallons of water, putt to it 6 pound of the best pouder Sugar, Boile the sugar & water together half an hour & scum it well, then power it coole, when it is almost cold, beate a spoonfull of yest and therewith beate 3 ounces of the sirrop of citron or lemons, then poure it into the liquor & brew it well together, then take a gallon of Cowslips flowers which are picked, Bruise them well in a stone - mortar and brew them well together with the yest of Syrope, and - lett it worke 2 or 3 days, then straine it and putt it into a Cask - that it may settle & worke, & when it has done, stop it vp and lett it stand 3 weekes or a month & then botle it & in every botle putt in 4 lumps of Sugar. Some leaves out the syrup of Citron . or instead of it putts a quarte of white wine. Wine & Liquors 182. To make Shrubb . Two quartes of Brandy, putt it into a pot or Botle, putt to it five lemons, some with peeles & some without. Grate halfe a nuttmeg. Stopp it close & lett it stand 2 or 3 days, A quarte & halfe a pinte of white wine. one pound of loafe Sugar; Mix them well together, then straine it 2 or 3 times through a flanell, & then botle it for vse. To make Elder Wine another way . Take twenty pod of maligo raisins, rub them cleane and shred them small, Boyle 5 gallons of water one houre, then - poure it hott vpon them, and lett it stand tenn days stirring it now and then; pass it throw a haire cive & putt to it - 6 pintes of Elderberries juice baked in a Oven, straine it and putt it in cold and stirr it well together; then tun it in a Vessel & lett it stand in a warme place six weekes or 2 months & then botle it. The Limonade . Take 4 pods of the Sun stoned, and putt them into an earthen pott, then take 4 large lemons and squeese the juice into them & slice the lemons peel & all into them, putt in - a pound & half of loafe sugar; then take 4 gallons of water & boyle it a quarter of an houre, then poure it boyling hot into your pott & cover it close & lett it stand 4 or 5 days - then strain it and botle it, and in Botling vse half a pound of sugar more, att 12 days end it will be fitt to drink. To make Jellyflower's Brandy . Take a peck of good clove-Jellyflowers, & cutt them as you doe for syrop and bruise them a litle & then putt them steepe in a full gallon of the best Nante Brandy, ^ lett them lye in steep 2 or 3 days then straine them well throwgh a fine haire cive, and after it is strained, sweeten it with good white sugar to your taste, lett your sugar be well beaten, and when the sugar is well mixed in it, which in two houres it will be, putt it up on glass botles for your drinking while it stand in steep stopp it very close; the flowers when they are stained will looke white. Pen Osborne.

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Physick & Surgery

For Skinning of any soare & Chamber

Take Salett Oyle and anoynt the soare place, then lay on the pouder of the rottennes of an Oake paste, finely searcht upon the place oyled then lay a peece of browne blotting paper theron, and so lett all rest upon the said place un-skinned untill the oyle the pouder of the Oake paste and the blotting paper fall easily of; and God assisting that will performe all that is promissed.

To make Oyle of Eggs for Scalding or burning

Take 40 or 50 eggs and lett them be rosted or lodden stone hard, then take the yolks from the whites; mash the yolks together all to peeces; putt them into a frying pan, and sett them on a good soft fire stirring them continually untill the oyle ryse from them, which you may perceive when they grow being of a blackcoulor. If you would have that yellow, you must straine that when it is moiste & yello but then it is not so good in operation, not will yeild so much.

A Poultis for the Goute

Take new milk a pinte white bread grated to make it as thick as pap, boile that to that thickness, then when it is boiled so thick, then putt in the yolks of two eggs and the weight of two penny in saffran being poudred, stir themwell together & give them one warme on the fire, & apply this to the grieved place reasonably warme.

A Restorative Broath.

Take a young Cockerill or pullet & flea it, take away all the fatt & bruise the bones also take 2 calves feet and scald them & pick them cleane from their fatt and washe them cleane in 3 faire waters, then putt to them into a close pott or pipkin six pintes of faire water & seeth them & skum them; then putt in 2 dragmos of china cutt small 2 dragmes of sasaparilla sliced cutt also 4 raisins their stones cutt out 2 dates cutt, Thym, rosmary, marjoran, savory sin-foiles leaves and stringes, tye all these in a litle bundell & putt in with the rest some macewith a litle cinamon, a litle crust of bread, and att the latter end of the boiling a good spoonfull of venigar; seeth all these to a quarte as neat as you can, oftentimes stirring and breaking the bones with a ladell, & putt therein salt, and last of all sugar to make it pleasant, then give it a boile with all the rest, and straine it therow a bagg & you shall find it a broath in manner of a gelly.

A Physick Broath

Take the bones & sinews of a legg of veale with a pullet & breake the bonesof either of them then putt them into a pipkin with a gallon of water & sett it on the fire, but cover it not, when it is skumed and hath boiled almost an houre upona soft fire, take the rootes of parsly, fennill burrage, buglos sivory, read dockes and sorrell of each a roote or two, save of the sucory for making it bitter, but before you putt them in, you must pick them & steepe them in hott water, you must also take a quarter of a pod of sparayns roots & putt them in with the rest. When these have all boileth together a quarter of an houre or better, take half a pod of Damask -prunes

166

prunes half a pod of corrints, ten french prunes 2 or 3 leaves of mace, a - bottom crust of a manchett & putt them in with a handfull of voiletts-leaveshalf a handfull of sorrell, a litle thym and rosmary, half a handfull of bittony and as much egrimony one ounce of burrage flowers, lett all these boile till the broath will gelly, then straine it, and heat so much as you will use att a time you may add hearts-horne and ivory at the taking of it.

Another Physick Broath

Take 3 or 4 ribbes of a a rack of mutton, taking away the fatt, two young pidgeons or a large Chicken; Sorrell, endife burrage, sivory of each a handfull balme and clary of each 5 or 6 leaves, corail poudred and bound in a cloth one dragme, pine kernell sliced 12; Boile all these in a sufficient quantity of water - untill the flesh be well boiled, being well skimmed before the hearbs be putt in, in the end of the boiling putt in a small stick of cinamon, and when it is strained putt 2 or 3 spoonfull of Rhenish wine, and so much sugar & rosewater as may please the taste.

An Opening Broath

Take a very cleane pott with 3 quartes of water, and sett it on the fire with a chicken and the bonie part of a legg of veale, and lett them seeth, keeping them cleane skumed, then take of endive, sivory, maiden-haire egrimony of each half a handfull, a good quantity of liver-wort, fennill, partsly & yellow dock roots of each 3 roots, these being well washed scraped & the pitch taken out, then take of Damask prunes, raisins & corrints of each a handfull; 2 or 3leaves of large mace with the bottom of a manchet, lett them seeth all together till the broath be of a read collour & be not in quantity above a quarte, then putt in one nuttmegg, 2 dates sliced or quartered, then straine the broath thorow a strainer & keep it for to drinck a good draught in the morning fasting - and the last to Bedward after a light supper, make it fresh & use it as you find good with it.

A Plaster for the Back

Take plantin confry knot grasse & shepers purse of each a handfull, stamp them small & boile them in a pod of oyle of roses & a litle vinigar, when it is well boiled straine it & sett it on the fire again & putt therein of wax 4 ounces of chalk bole-armoniak & sera sigillata of each one ounce, boile it well & keep it stirring, then coole it & make it up in rowles, & when you use it spread it upon leather & lay it upon the back.

An Electuary called Paufium

Take of the hearb of Clare and rocket of each a handfull, of muscadel a pinte, put it in balnes maria 3 houres, then straine it hard and add therto the pith of an Oxen the quantity of half a pod & the braines of 16 sparrows, & boile it to a good consistance - then putt to it of the roots of eringo candied one ounce & 30 kernells of filberts being first steeped in honey 24 houres, of pistaches rub in butter half an ounce, lett all these be beaten well in a stone mortar & drawn thorow a seashe, after add to it a pod of - sugar dissolved in rosewater & keep it.

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123

Physick & Surgery

How to make Gascoins powder.

Take white amber. Read corall. Orient pearles. Harts horne crabs eyes of each one ounce. of East Bezar one dragme the tops of the claws of a Crabb (so far as is black) as much - in weight as all the rest. Beate them severally into powder then search them through a fine search then with Jelly - of hawthorne the spirit of sack of a little Safran make it into little round balls and dry them with a moderate heat. This powder is Very good to take away all ague to be given when the cold fitt is coming in a little ale prophet drinke, & to be used 3 severall time, and to be given in a feaver to drive - away any thing from the heart or the stomach & to cause sleep it must be given at night when you goe to bed. It is good to prevent the small pox if taken 3 or 4 times. It is very good to kill the worms in Children you must give to a child - 5 or 6 grains at one time to men or women 10 or 13 grains In my Ladys Kent prouder Hey putt in a little - Contraurva and you may putt in a little Cochenelle.

For a Feaver.

Take a penny worth of blew corrints and one penny worth of mirridale, pound them in a stone mortar till they are - like a salve; then take a sowre sinell orange & cutt it throw the midle and spread the salve upon the juicey ride of the. Orange & bind one halfe to the one wrist & the other half to the other an houre before the fitt coms when the orange and Salve growe dry renew it with fresh. My Lady Purbex.

A Medecine for the Ague.

Take Onions. Sage & saffran beaten together till they com to a sort of a poulles and aply it to the wrists and Sole of the feet and drink a kind of Safran thea that - day the fitt is expected.

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Physick & Surgery.

For the Bite of a Mad Dog.

Take two quartes of strong Ale, one pennyworth of triacle two spoonfull of scraped pewter. One handfull of rue; a head of garlick. Boyle all these together till it is but a quarte; Give it att 3 mornings first letting blood and eating some fo the dogs liver if it to be had.

To Make the Black Plaster.

Take 3 quarters & better of Virgin Wax, and a pinte of the best Salett Oyle, melt this together in a large brass pan then take halfe a pound of the best white lead, grind it on a painters stone Very fine, then take the Oyle from the fire, lett it coole a litle, then putt in the lead stirring it together sett it on again lett it boyle half an houre take it of the fire. putt in 2 ounces of Mastick 2 of Olibanum 2 ounces of myrr. 2 of frankinsence. 2 of Bergame pitch 2 of barkamahat; Lett them be all finely poudred & searcht. Putt this pan into another pan for fear of running over. then putt in all the gums, stirring it till it has done rising then sett it on the fire again, lett it boyle half an houre stirring it still, then take a quarter of an ounce of Camphir finely beaten to pouder, strew it into the pan, stirring it all the while; So lett it boyle till it be black, then take it of, stirring it till it be cold; then oyle your hand, and the Board & soe make it into Rolles, this keepe choice as your life. this is that which cure the toothach or head ach.

The Bitter Drink.

Take 2 handfull of Carduus, the like of wormwood & the same of mint, putt these mixed together into a cold still, and poure on them a gallon of Brandy; then distill of keeping a slow fire, the first running will be very strong, soe that you may mix it with the last as you please.

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Stilling

Aqua Mirabilis

Take two quartes of White Wine. one quarte of Aqua Vita - one quarte of sack. the Juice of Salandine & Balme, Mintof each a pinte. one great handfull of Mellilot flowers - small shreed. jubes. settmess. Gallingall grains. Nuttmegs of each the weight of a sheling. Cinamon y.^e weight of two shelings Bruise all these spices small, then lett them infuse in an earthen pan all night. the next morning distill them with a gentle fire. Draw one quarte of the first water, and - then of the second and third if you please, the last you must spend first. putt into every quarte of a quarter of a pound of fine [s]afe sugar, as much pouder of safran bound upin a cloth as will lye upon 3 pence. This water is good to preserve the lungs and to cause a good stomach; In summer drinke one spoonfull fasting in winter two.

Cordiall Water good for the Plague. small pox feavers. Surfeits. In an Ague with a litle Mithridate in 3 spoonfull att y.^e coming of y^e cold fitts. It willbring of any ill matter from y.^e stomach, and it isvery good for the convulsions fitts

Take sage-selendine, rosmary. rue. sage of Jerusalem, wormwood. pimpernell. Dragons. scabians. Egrimony. Balme. Rosasolis Carduus. Bittony flowers & leaves. Marygold, flowers. Archangelsflowers. Rosmary, flowers. Scordium of each of these a goodhandfull with cowships flowers and Lilly of y.^e vally; Take read Brambles an handfull, Lond mellilot, galingall of each a quarter of an ounce, with Coriander seeds. then take the roots of forniensill angelica Elicampany each half an ounce, Single piony 3. ounces Single wall flowers a handfull. Zedeary. liquorish of each of these half an ounce, lett all the hearbs be washed and shaked in acloath till they be dry and cutt grosly with a knife, & then mingle all together, and lett the roots be thin sliced & soe minced with the hearbs. .then

73 Stilling

then putt them all into an earthen pott well glazed & putt them all into a gallon of the strongest white wine, and lett them steep together 3 days and 3 nights stopped very close, & every day stirred once aday. Then distill altogether in an ordinary still, with the first time reserving about a pinte of the first and a quarte of the second and a pint of y^e third running in severall glasses close stopped with a corke. and remember when all is in the still to late it up with passe and a rag close & putt a paper upon the pipe end thathangs over the glasse, over a soft fire.

To make water of Life.

Take Balme burnett leaves & flowers. Rosmary. read Sage Taragon. Tormentill Leaves and roots. Rosasolis. read roses. Carnation. Hysop. Thime. Read strings that grows upon Savory. Read fennel leaves and rootes. Read mint of each of these a handfull. Bruise them and putt them into anEarthen pott glased, and putt thereto as much white wineas will cover them, stop them close & lett them steep therein 8 or 9 days. Then take ginger nuttmegs & cloves of each an ounce, a little quantity of Safran. any seeds, great raisins & sugar of each one pound. half a pound of Dates. Sheed y.^e hinder part of an old Rabits a good flesht runing Cock clean draw the flesh & sinews of a leg of mutton. 4 young pidgeons. the yolks of 12 Eggs. the quantity of a loafe of fine White bread cut in thin Slices. Muscadell 3. gallons or as much as will distill them in a Lambick putting therto2 or 3 ounces of Mithridate or as much perfect teriacledistilling all these with a moderate fire. Reserve the first water by it self and also the second, & when there coms no more, take away the Limbeck and putt more Wine intothe stuff, stilling it again, & you shall have another good water. the propreties-

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