INTRODUCTION (continued 2)

113. The Red Surfet Water for any Surfet.

Take a gallon of the best aquavite a pint of the best damaske rose water a pound of white Sugar candy put all these into a large stone jug to steep a day and a night then put in half a pint of poppy water distilled as you do your rose water with a pound and half of raisons of the Sun Stoned with half a pound of dates the Stones taken out and the white skins, and then slice them very thin then take of mace cinnamon and anyseeds of each an ounce of cloves bruised half an ounce liquorish scraped and sliced a quarter of a pound, your anyseeds must be rubed and dusted then put all these into your aquavite after all these things have steeped 4 days put into it 6 good handfulls of red poppie leaves it is the red single poppies that growes amongst the corn and if the colour be not red enough put in more leaves & after 10 days let it run through a jelly bag and put it into your glass and so stop it very close and put in to your glass to it 2 pounds of your smooth musk carraway comsets, and so keep it for your use, the Spice and Seeds must be bruised if you do not squeeze those things when you strain it you may put it into the jug again w^th a gallon more of aquavite and half a pint of poppie water and a pound of Sugar candie more, Stir it every day twice or thrice for ten days together and keep it close stoped and then you may mix some of that smaller with the first which was the strongest of all. This water is good for any surfet what so ever by any accident and they may give 2 or 3 Spoonfulls last at night and if the Surfet be dangerous give it once in 6 or 8 hours for 3 several times or in necessity oftner.

114. To make French Bread.

Take to a peck of flour 2 ounces of salt and a pint or more of very good ale yest and knead it up as other bread with warm water as light as possible then let it lye half an hour to rise then cut it to the bigness you will have every loafe, which is about y^e bigness of a penny loafe and make them up very lightly not moulding it at all and put them into dishes flouring the dishes first with flour and cut off that may be on the top to much then cover them up close again and let them stand and rise again till they have risen their full which you may know by the flour on the top which will begin to be crakling on the top then haveing your oven ready hot and pretty quick turn them out of the dishes upon a peele flour’d ready and so set them in as fast as you can never pricking or cuting them round, Set the oven led up close but not Stop it approved of your dough must be as light as any cake bread so some flour will require more yest and water than other this is left to y^e bakers discretion.

115. To Dry Apricocks.

Take a pound of Apricocks 3 quarters of a pound of double refined Sugar pare the apricocks very thin and slit them in the Seame of the apricocks then forth the stones then strew the silver bason or deep dish you boyle them in with the lesser half of the Sugar being finely beaten and searched then set the apricocks in the bason or dish that end downward which grew in the stalk with them. Strew the rest of the Sugar upon them and cover y^m and let them stand one night or one day while it be dissolved then let it boyle for one quarter of an hour upon a quick fire before they be half boyled turn them with a spoon when boyled let them stand 2 days in the Sirrop before you take them forth so dip them in the Same then lay them on tin plates in the Sun and turn y^m every morning.

116. To make Plumme Gimbols.

Take your plummes when full ripe and put them in a porringer and set them over the fire and stir them continually with a Spoon and when they begins to brake and be soft take them out and pick off all their skins stalks and stones very clean when you have done so sett them on the fire again still stirring till such time all the moisture be almost dryed up and the plum stuff be pretty stiff then take it off the fire so let it stand till it cold then take double refined Sugar and put to the plumme stuff and take as much Sugar as will make it paste and rowle it and worke it together and let it be as thick as paste then rowle it in works as you do gimbols in what faishon you please you need not oven them they will be dry of themselves.

117. To dry Cherrys Red.

Take to 3 pound of cherrys being through ripe and Stoned weigh them and to your 3 pound take a pound of the best hard Sugar beat it and put it into your preserving pan and put better than half a pint of water to it and with your hand stir it all together then put in your cherrys and Stir them in your water and Sugar and cover them and make them boyle as fast as possibly you can Scumme them and when they be a little soft take them off the fire and pour them Sirrop and all into a gally pot then cover them and so let them stand 24 hours then pour them into a Sive and let ye Sirrop run from them and then lay them on glass plates as close as you can one by one or upon a clean sive dry them ether in the Sun, Stove or oven when one side is pretty dry flat them and turn them and when through dry box them very close and let no air come to them they must be turned twice a day till through dry and on fresh things.

118. To make Bean Cakes.

Lay in water half an hour before you use them half a pound of almonds then blanch and slit them very thin as possible you may the long way of the almonds then take half a pound of Sugar finely beaten and search’d and mingle with the almonds that are well dry’d from y^e water then take the whites of 2 eggs with butter and wet the sugar and almonds wherewith but not to much for they may be soon over wet then take of your fine wafer sheets that are made for bottom and cut out into round cases and so spread your almonds in little ruffles cakes the almonds being set with a bodkin edge long you must mingle also some cardimum or caraway seeds either will do well with Sugar yⁿ put them on warm plates set them in a quick oven but not over hot neither must they stay to long for looseing their colour you must beat your eggs with a little rosewater.

119. The Cabbidge Cream.

Take 6 gallons of new milk and let it be ready to boyle then put in one porringer full of cold cream and stir it well about fill then 18 broad flat pans when tis cold take off the cream and lay it round in a dish like a cabbidge and sprinkle a little rose water and a little Sugar well beaten and sifted then Scauld your milk again and put y^e same quantity of cream you did before till it be like a little cabbidge the last cream that you take off the Scauled milk lay plain upon the cabbidge but put no cold cream to it yⁿ strew some rosewater upon it.

120. To make Paste of Apricocks.

Take apricocks before they be quite ripe and after you have coddled them then pare them let them not be to soft then they will not be so troublesome to pare then beat them very small in a morter then put them in a dish and Set them on a fire never leting them to be any hotter than you can indure your finger at the bottom of the dish never to boyle for if they should be to hot it would spoile the colour of your pulp and so let them stand on the fire till they be pretty dry which will be till the Sugar is boyled up to Sugar and that very high to dry Sugar again you must take to 4 pound of Sugar 4 pound of apricocks after you have coddled stoned and pared them and when it be so take it off and put it into your pulp till it be cold and when it is well mingled then set it on the fire again in a dish or bason that it was in before upon a chaffen dish of coales and not to be any hotter than it was before in the drying before the Sugar was in it and then you shall see it will thicken and come to a paste, then take your moulds and put in them and so let them stand to dry either in the sun or in a stove and when they be half dry cut them on y^e edges and take your moulds off it must be very thick paste before you put it into your moulds or it will run about do what you can it will run a little. after the same manner you may make paste of coddleings only when they are coddled peel them and put them in hot water to green if one water will not do put in more till they are green then cover them close till they are green. you must dip your Sugar in water.

121. Angelicoe Cakes.

Put your angelicoe in hot water and so let it green boyle your Sugar to candie hight chop your angelicoe small and so stir it together drop it into cakes & so put it in a stove.

122. To make a Lemon Cream.

Take your best cream and boyle it well and when it is ready take it off put in the yolkes of 2 eggs well beaten and let it have a boyle the Sugar must be boyled in the cream before the eggs be in yⁿ have in readiness the juice of 2 lemons in a dish and when your cream is pretty cold Stir the juice of lemon and Sugar and keep it well Stiring till tis almost cold then put it into a dish for your use.

123. A Clouted Cream.

Take 2 gallons of new milk and put into 5 or 6 pans and let it stand all night and next day upon a charcole fire set the pans gentlely on the fire and as it creams take it off and lay it in your dish and as you lay it in Strew on a little fine Sugar and when you have taken all the cream put to it a little cold cream & so use it.

124. To pickle Mushroms.

Gather them early in a morning about the bigness of a walnut let them be fresh and red underneath and of one nights growth blanch them of the outside and pare them within with some part of the stalks if it be tender and then Strew them into a pan of fair water and a small quantity of salt shift them so 3 times and then take them out of the water and put them into a skillet w^th as much fair water as will cover them a little Salt a faggot of herbs and an oynion and when they do begin to boyle besure to Scumme it very carefully and put 3 spoonfulls of white wine vinegar and when they are so done strain them let them stand till they be cold make them a pickle 2 parts white wine it Self and the other part elder vinegar and put them all into a glass or pot and put the pickle to them, with a little long pepper a few cloves one or two nutmegs quarter’d a little mace a little Salt, and besure to Stop them up very close that no air may enter.

125. To preserve White Quinces whole.

Take a handfull of the kernells that will jelly and put them in a little Spring water over night then take your quinces that are of a greenish colour and doth cut tender as any apple core it very well with a Scoop and pare it and put it into a Skillet that will hold but one at once take as much double refined Sugar as the weight of the quince and as much water as will cover the quince Set y^e same water and Sugar over the fire keeping it boyling as fast as may be and when you see it to be clear and tender take it up and put it into your glass or pot crushing it flat down with the back of a Spoon then put into the Sirrop 6 spoonfulls of pippin liquor and 2 Spoonfulls of the jelly from the kernells then set it on the fire Stiring it still and when it boyles Scumme it clean and then put in your quinces again and let it boyle 6 walms keeping it still Shaking lest it burn so then take it up and put it into your glass again you must be sure to have Sirrop enough for ever and anone there will rise a coat upon it y^t must be taken off and fresh Sirrop put in.

126. To preserve Goosberrys.

Take as much double refined sugar as y^e goosberrys weigh unpicked and unstoned and to a pound of Sugar take half a pint of water and when your goosberrys are clean pickt and stoned set your Sugar and water over the fire and make your Sirrop and when it is clean scummed put in your goosberrys and let them boyle as fast as possibly you can till they clear and the sirrop thick enough which will be in less than a quarter of an hour.

127. To make Jelly.

Take a nuckell of veal cut off the fat and skin 2 calves feet very white lay the veal and feet in warm water to soak out the blood shift it into fresh water till all the blood be out then set it to boyle in 3 gallons of Spring water boyleing it continually till it come to a pottle or 3 pints then if you will have it white put in a pint of white wine, if red put in red wine, and boyle it a quarter of an hour then take it and strain it and when tis cold take off all the fat and leave the dross in the bottom and to every quart of clear broth take cinnamon and nutmegs of each an ounce half an ounce of ginger sliced break your cinnamon in pieces and quarter your nutmegs, then take 2 spoonfulls of corriander seed half a pound of Sugar 6 Spoonfulls of rosewater put all these into a new pipkine w^th the whites of 8 new laid eggs well beaten stir all these very well together and set them over boyling them a quarter of an hour & stiring them all the while then pour it into your bagg with 2 handfulls of rosemary in the bottom of ye bag run it through y^e bag twice or thrice.

128. To preserve Rasberrys.

Take the juice of rasberrys and make your Sirrop of it to a pound of rasberrys take a pound of sugar and put half the Sugar to ye juice and let it boyle, the put in the rasberrys and let them boyle as fast as they can take them off and Shake them oft put in yⁿ then rest of the Sugar by degrees as they boyle but touch them not, when they are enough the stones will look clear So you may do currants or cherrys.

129. To preserve Oranges.

Lay your oranges in water all night then pare off the rine as thin as may be then make a round hole that your finger may go in and take out all the seeds and set them on the fire & let them boyle half an hour or better then take them out and put them into cold water till the next morning then looke that all the seeds be out and boyle them in a fresh water as before and lay them in cold water again & the next morning boyle them till they be very tender that a small bennet will go through them, then set them with the holes downward on a clean cloth to drain 3 or 4 times double then to every pound of orange take a pound and half of Sugar and to every pound of Sugar a pint of water make your Sirrop and clear it and strain it then put in your oranges letting them boyle moderately till they be clear, turning them often, then take them up and when they be cold put them into a gallypot or glass & when they have lain a fortnight in the Sirrop take them up & boyle the Sirrop again.

130. To souce Pigg.

Cut your pigg into 4 collers of a Side take 12 cloves 4 leaves of large mace 2 nutmegs Shred thin strew all these on the collers with a little salt rowle them up hard and bind them close and boyle them 4 hours and when tis almost boyled put in a faggot of Sweet herbs and half a pint of vinegar.

131. To preserve Apricocks.

Take a pound of Sugar and a pound of apricocks Stone them and pare them very thin let the Sugar be beaten very fine lay the apricocks in 3 parts of the Sugar all night the next morning boyle them in their own Sirrop and when you have Scummed them cast in the rest of the Sugar in the boyling & when they are enough and Scummed put in your ambergrease & take y^m up.

132. A Sweet Bag.

TAKE half a pound of benjamin and half a pound of Storacks half a pound of orris an ounce of cloves and a few orange peels dryed a little sweet marjerrum dryed beat all these pretty gross and take half a bushel of damask roses, and a gentle fire under a Still fill the Still w^th roses just damp them then take them out and put them into a large dish and pull them all to pieces while they be hot Strew these powders being mixt on the roses work all these together so that the powder may stick on the roses do thus till all the roses be done then take a great preserveing glass or 2 that will more than hold it and lay in a lay of roses and strew in some powder so do till all be in the glasses then bind it up close with a double white paper and leather on the top then set it as hot as you can in the Sun every day Shake the glasses very well if you find it do cake in the middle put your hand in the glasses and stir it very well and when tis very dry put some amber grease pounded & some civet rub it about the leaves what quantity you please so you may keep it in bags as long as you please.

133. To coller Beef.

Bone the beef and rub the inside of it with Saltpeeter a handfull and salt it with as much bag Salt as will season it then lay it in pump water 4 days then let it hang to run dry then season it with cloves mace nutmegs, marjerom persly time, Seewory Sage, Shred small then rowle it upward and bind it very hard with broad inkle and bake it in a pot filled half full of water wⁿ tis baked take it out of the liquor and keep it dry.

134. Cherry Wine.

24 Pound of cherrys stalk’d and stoned and prest in a pot and so stand 30 hours or more then put all in a cotton bag strain it in an earthen pan and one pound of Loafe Sugar in 24 hours twill run out six quarts then vessel it for a month then bottle it, lay down the bottles in a fortnight it may be drank.

135. Little Cakes to be baked in Pans.

Take a pound of flour and dry it well and a pound of loafe Sugar beaten and dryed search them both and mingle them together a pound of sweet butter and wash it in rose water and worke it very much with your hand and strew in a little of the flour and Sugar still workeing it till tis half in then put in 6 eggs but 4 whites and so by degrees worke in the rest when the oven is sweeping put in four spoonfulls of rose water a little beaten mace a pound of currants your pans must be ready buttered then fill them half full and search some double refined Sugar on them bake them half an hour this proportion will fill 2 dozen of pans.

136. To make a Carrot Pudding.

Take the crum of a 2 penny loaf and grate it and half as much grated carrot and 6 eggs but 4 whites and some Sugar and half a nutmeg a little salt mix it with a pint & half of cream and you must put it into the oven, melt a quarter of a pound or better of fresh butter put a little rose water 2 or 3 spoonfulls of Sack then put it into the oven in a dish and let it stand half an hour the oven must not be to hot Stop it a little.

137. A Cream.

Take a quart of cream then put in 6 yolkes of eggs and three whites well beaten then set them over the fire and stir it ye while then put in some canded eringo root, candid oringe peel cut them very thin then put in some preserv’d plums and rasberrys & jelly of pippins stir it well together and put it in your dish and wⁿ tis cold lay it over with apricock jelly and jelly of currants and quinces jelly also cut in pretty fancys.

138. To make a Flesh Cheese.

Take 2 oxe cheeks beat the bones very well & those that are not fit to bake take out season it with cloves and mace jemacoe pepper and salt as you see fit put it into a pot and put to it a pound and half of beef suit & a pint of claret a faggot of Sweet herbs & an oynion bake it throughly then take out all the bones and beat the meat in a morter very well and pour away the gravey and let it be cold and take off the fat then put the gravey to the meat again and put it in a Stewing pan over a charcole fire stew it till it be thick & put it in a little cheese vate scaulding hot with a cloth as another cheese and tuck it in well turn it 3 times before it is cold and press it very well then take it out & put it on a board till it be cold it will not keep long.

139. A Cordiall Organy Water.

Take half a pint of Sack and 3 pints of the juice of organy some cloves a little saffron let these infuse all night on embers & bruise a handfull of organy and put thereto & still it in a plain Still tis good for the Spleen y^e Stomack or mother you may still barm thus.

140. To Salt Hams or Tongues.

Take such a quantity of water as will cover them & put in as much bay salt & salt peeter 2 parts of the former and one of the latter as will make a brine strong enough to bare an egg up the breadth of a 6 pence when it is all dissolved over the fire then boyle it till you have scumm’d it clean & when it is cold put in your ham or tongues & let them lye in it a fortnight then smoake them in chimney a fortnight longer.

141. Dr. Moors admired Pills.

Take alloes mirrh and saffron of each 2 drams into fine powder salt of wormwood and cream of tartar of each ½ a dram mingle all these well together and the Sirrop of sharp citterns make it into a mass for pills adding a drop of oyle of rosemary and when you go to bed at night take 3 pills & 3 in the morning and posset drink in ye workeing.

142. To make Almond Puddings.

Take one pound of almonds beat very small with rose water one pound of the best beef sewit Shred very small & the marrow of one bone cut very thin after it has been soaked to fetch out the redness & a quarter of a penny loaf grated boyle in a quart of cream half an ounce of mace then take ye yolkes of 8 eggs and the whites of 4 & whip them well mix these altogether with a little Salt and almost a pound of Sugar. the guts must be stript very thin and renced in rosewater.

143. To make Sawcidges.

Take 2 pound of porke or veale and one of beef sewit, mince it as small as possible and put to it a handfull of chopt sage & a quarter of a penny loafe grat’d & almost a quarter of an ounce of pepper one nutmeg with cloves enough to make it a quarter of an ounce & almost double to the quantity of Spice in Salt mix all these very well together with ye yolk of one egg & rowle them up of a convenient length they must be fry’d very quick.

144. To make Whipt Sullibubs.

Take a pint of white wine and 2 or 3 Spoonfulls of Sack and slice part of a lemon into it and let it stand one hour Sweeten it and put to it a quart of sweet cream whip it and when the froth rises put it into glasses.

145. To make a Cordiall Water.

Take the leaves of mint balme wild time marjorum meadsweet the roots of avens of each 2 handfulls and half the flowers of cowslips, rosemary, red roses, marigolds rosasolis, burrage bugglase gilly flowers harts ease sunflowers, of each one handfull Cinnamon and lemon peel of each half an ounce infuse all these in 3 quarts of aquavite in a cold Still stopt for 2 days and nights then draw it off with a gentle fire if you please put into your receiver musk & ambergrease of each 3 grains tyed up in a thin bag w^th your Saffron paste your Still close with rye dough you may draw as much in quantity as your aquavite put into it 2 pound and half of double refined Sugar stiring it often that it may not Candie. Because the flowers & roots & herbs are not to be had at one time you must as you gather them bruise y^m gently in a stone mortar putting to 3 handfulls of flowers herbs or roots one handfull of baysalt mix them well together tye them up very close in an earthen pot well glazed the best time of gathering the herbs is mint & marjerom in may balme in April meadsweet & rosasolis in June Avens in July Sunflower in august.

146. To Candie Angelicoe Stalks.

Take young tender stalkes slit them and bruise them at one end that you may string them then boyle them in water till they will peel and when peeled put them into other scaulding water covering them close let them stand awhile over embers to green them wash them in cold water lay them on a dish and Strow some Sugar on them & set them on coles to dry then take near their weight in Sugar and boyle it to a candie hight then put in your stalks they will make your Sirrop thin but boyle them till they grow stiff & shine and your Sirrop is almost to Sugar again then lay them flat on a plate & set them before the fire to dry seting them sometimes on a chaffendish of embers.

147. To Pickle Kidneybeans.

Take 2 parts vinegar and one water and put salt enough to make it bear an egg then boyle it, and when cold put in your beans, being first strung they will keep best in glass being close cover’d for use take as many to spend in 2 or 3 weeks & put them in a pipkin with half water and half vinegar and a little salt Stop them close and set them over a gentle fire till they be green and tender so keep them in that till used.

148. To Pickle Turneps.

Pare them and cut them in thin slices and lay them in a gallypot strewing betwixt each row grosse pepper and a little beaten mace when they are all in pour as much vinegar as will cover them in 3 or 4 weeks you may use it.

149. To Pickle Oysters.

To one hundred of oysters take a quart of white wine and all the oyster liquor strain it and boyle it and scumme it very well then put in a spoonfull of whole pepper & 4 or 5 Heads of large mace boyle them an hour and when cold put it up.

150. To Pickle Broom Buds.

Pick your buds whilst they are green before they are yellow at the tops and make a brine strong enough to bare an egg boyle it and when it is cold put in your buds for a month or 6 weeks then green them puting in the bottom of the Skillet nut leaves then pour in Spring water and put in the buds and lay more leaves upon them set them on a gentle fire and when tis almost scaulding hot pour that away and put in more cold water so do 9 or 10 times till they are very green pot them up in vinegar and keep them for your use.

151. To make Rasberry or Currant Wine.

To a quart of water take a pound of Sugar and 3 pound of rasberrys bruise them in a stone morter and put them into your water and Sugar and let it stand 24 hours stiring 3 or 4 times then strain it through a hair Sive or canvas bag then tun it and stop it close in 3 or 4 weeks it will be fit to bottle it will keep a year you may make Goosberry wine this way.

152. To make Lemon Cream.

Pare 6 lemons very thin and put the parings into a quart of water & let them lye in it 24 hours then squeeze the juice of ye 6 lemons into ye water and sweeten it with double refined Sugar & put to it 3 spoonfulls of orange flower water then take the yolks of 4 eggs & the whites of 10 and beat them well and strain them into your water & set it in coles continually stiring it till it is thick enough but let it not boyle.

153. To make Almond Cream.

Blanch half a pound of almonds and beat them very small putting orange flower or rose water to them put to that 7 eggs well beaten then take a quart of cream and pour part of it to your almonds & strain it then pound your almonds again and put the remaining part of your cream to them do so again then set them on coles and keep stiring it till tis thick enough sweeten it it must not boyle stir it till it be cold.

154. To make Snow.

Whip the whites of 3 eggs very well and sweeten a quart of cream and put to them then whip it together then put to it 3 quarters of a pint of white wine and as much Sack continue whiping it till it is very light & as it rises take it off & lay it on what you please.

155. Sirrop of Buckthorn Berrys.

Take 2 quarts of the juice of the berrys and boyle it in a pipkin to one quart put to it 2 pounds of white Sugar clarifye it with the whites of 2 eggs beaten to a froth strain it through a cotton bag then boyle it to a Sirrop with a little cinnamon mace and Shred nutmeg put in a bag and wroung now and then when it is cold bottle it up for use. In all Hydropicall and Scorbutical Distempers 3 spoonfulls is a resolveable dose & a proper medecin taken in white wine.

156. To pot Beefe.

Take 6 pound of lean beef without skin or sinews and one pound & half of fat bacon slice both thin and pound it in a stone morter and season it with a quarter & half of an ounce of cloves and as much pepper and a good nutmeg & as much Salt as Spice mix it very well and when it is baked pour y^e gravey from it press it abroad in a pot when it is cold cover it with butter melt’d it will keep half a year if not cut you may do fat beef thus only leave out the bacon.

157. To make a Cake.

Take 5 pound of flour & dry it well and 5 pound of currants and one of chopt raisons and mix with the flour then take half an ounce of cinnamon a good nutmeg half a quarter of an ounce of mace & one pound of Sugar and a little Salt and mix with it near the fire then take almost a quart of cream and melt it in a pound and half of good butter make 2 holes in the flour and put this into one then beat 16 eggs but half the whites and strain them with a pint and half of good ale yest put to it Sack and rosewater a quarter of a pint of each mix it and put it into ye other hole of your flour, and let it stand against the fire to warme then mix it near the fire and cover it with a hot cloth for a quarter of an hour to rise then strow in a quarter of a pound of carraway comfets let it take ye air as little as possible ye oven must be hot an hour will bake it.

158. To make Jelly of Currants or any other suteable fruit.

Strip your currants into an earthen pot & set it into a kittle of water let it boyle till they are broken then strain out the jelly from them and the weight of it in loafe Sugar put the Sugar in your preserving pan with water enough to melt it, then put in your jelly let it boyle & scumme it as the scumme riseth till it comes to a thick jelly but not hard you must stop ye pot very close that the water get not into it.

159. For the Yellow or Black Jaundise.

Make a wine pint of clear white wine posset drink without curd then take half a quarter of an ounce of the oldest castle Soape you can get scrape it thin and put it into as much of the posset drink very hot to desolve the castle Soape as the party can well drink at a draft drink it as warme as you can going to bed and in the morning fasting the remainder of ye posset drink fast at least one hour after it thus do 3 nights and mornings and yⁿ but once in a year unless occasion be to take it oftner & t’will cure them.

160. For Deafness by reason of a Cold.

Take a drop or 2 of the oyle of rue heat it and drop it into ye ears and be sure to keep the head warme.

161. To take away the Felme out of the Eyes.

Take a new laid egg and make a little hole in the top or one end and take out the yolke and white of it and put in fair running water or red rose water or fennell water a white copperice bruised and as much comeing seed as you can hold between a finger and thumb and put them all into ye egg shell and put y^e shell upon some coles & let them boyle a little & let it stand till tis cold & nights and mornings drop a drop or 2 into the eye & close the eyeled upon it and in a little time twill cure them.

162. For a Swelling in any part.

Take a quart of ale or stronge beer growns mallows sage and elder leaves & stamp them small and lin-seed beaten small and sheeps sewit or sallet oyle and oatmeale and boyle them together till it is as thick as to make a poultess then lay it to the place swellen as hot as it can be endured & it is a speedy remedy.

163. For a Purge.

Take a quarter of an ounce carocostinum with half a pint of white wine being steep’d in it all night the next morning drink it blood warme it will give 6 or 8 stools or this take ruebarbe w^th red currants beaten together.

164. To Harden sore Nipples.

Take borace a quarter of an ounce and beat it small and in it a little more than half a pint of milk then put it over the fire and when it is dissolved and almost ready to boyle then take it off the fire and put in a little allom in powder put in little more than will make it turn into small curds that it looks pretty white then strain it through a cloth from y^e curds and keep it for your use you cannot err in putting in ye borace for the more you put in ye more healing your way of useing it is to bathe your nipples as hot as you can suffer it mornings and nights and lay a cloth wet in it 2 or 3 times double upon the nipples being first singed you must bathe them a quarter of an hour at a time and lay on the wet cloth as hot as you can suffer it.

165. For the Biting of a Mad Dog.

Take filings or scrapeings of pewter Garlick and venice treacle beat them together very well in a morter till they come to be like a poultis lay it on y^e bitten place. Moulins Re:^ct.

166. For a Child troubled with man wormes which often occasions Convulsions.

Take notice when you fear fits to lick in a morning fasting the childs forehead if it taste salt then it hath man wormes then anoint the navell and stomach with oyle of wormwood 3 days before and 3 days after the full of the moon then make 2 playsters of Galbanum & lay one to the stomach and the other to the navell if it should have convulsion fitts give it 3 drops of juice of rue 3 times just before ye fit comes and to sweeten the mouth give it what you please.

167. Another aproved for Convulsion Fitts.

Take a good sound nutmeg the same weight in cloves and likewise of mace breake these spices very small and boyle them in a quarter of a pint of strong aquavite till it comes to the consistence of methridate Spread half of this on a scarlet cloth & apply it to y^e Stomach this usually cures at once but never fails at twice when a fitts comeing.

168. Cracknell Paste.

One pound of flour one pound of fine Sugar 2 yolkes and one white of an egg half a quarter of a pound of butter 2 spoonfulls of rose water colliander seed prepared make it up with thick cream.

169. Jumble Paste.

2 pound of flour half a pound of Sugar the yolkes of 7 eggs colliander seeds prepared make it up with thick cream.

170. Dr. Burgesses Re:^ct against Ye Scurvy.

Take a quarter of a pound of Gwacombewood and boyle it in a pottle of fair water till it comes to a quarter take thereof a mouthfull rowling it to and fro a little time then put it out and presently take another mouthfull & swallow it then take another & rowle it on your mouth a quarter of an hour do thus 12 times a day.

171. For the Stone.

Take 3 quarts of white wine and 2 ounces of beaten annyseeds 2 ounces of liquorish a good handfull of burdock roots all these you must boyle in y^e white wine till one half be consumed & so take it as often as your stomach will digest it taking nothing between.

172. Pills to kill Wormes and Open Obstructions.

Take one ounce of alloes washt clean in damask rose water half an ounce of mirrhe half an ounce of saffron & a dram of rubarb make them into a mass with Sirrop of lemons, and 3 of them take when you see occasion about y^e bigness of a small pease at night going to bed.

173. For a Rupture.

Take Snails & dry them well & beat them to powder & drink ye powder in drink.

174. For the Megrime in the Head.

Take goates dung and mix it with vinegar of squils and anoint the head and temples therewith, or this, frankinsence mirrh and an egg beat them together & apply it to the head and temples.

175. For the Dropsey.

Take green broom 3 handfulls and burn it to ashes and steep it in a pottle of white wine all night then strain it and drink a wineglass of it every morning then afterwards take a greater quantity of green broomes 2 gallons of sweet wort & boyle it and put it into a runlet w^th elecampane or liquorish.

176. Against the Plague.

Take a handfull of elder leaves and a handfull of rue & as much brown Sage a handfull of wormewood & a handfull of brier leaves steep them in strong beer or white wine 2 quarts take 2 spoonfulls at a time morning and evening & walk half an hour after it.

177. Dr. Smiths Rare Re^ct for Y^e Itch.

Take of the oyle of roses or the best oyle of olives an ounce & half rock allome, flour of brimstone salt of prunella of each 2 scruples, Roman vitriol a scruple let all these be finely powder’d & well mixt with ye oyle then add to all these as many drops of oyle of Rhodium as will give it a sweet smell. anoint herewith ye wrists and joints affected. Tis an excellent good one.

178. Aquamirabilis.

Take mellilot, cubibs, gallingall, mace, Ginger cloves beat all these to fine powder steep them all night in 3 pints of the best white wine one pint of aquavite & half a pint of the juice of Sallendine being paste all night & still it off next morning with a soft fire.

179. For a Sore Mouth or Throat.

Take a quart of milk and put into it a good handfull of woodbine leaves and a handfull of brier leaves a handfull of collenbine leaves and boyle all these till half be consumed when it is almost enough pound 3 or 4 almonds and put into it and a good spoonfull of honey of roses & when tis enough strain it & drink it as hot as you can.

180. For the Yellow Jaundise.

Take horehound 2 ounces hops one ounce egrimony bugloss roots elecampane roots of each half a dram lignum alloes a dram & half boyle all these in 3 pints of white wine to the consumption of a 3^d part when it is cold but the liquor from the herbs without straining it but if the party be feavorish then boyle the herbs in half hyssop water & half white wine & do as you did before take 5 spoonfulls of this drink Sweetened with fine Sugar every morning fasting 2 hours after it & as much every night y^e last thing going to bed.

181. Dr. Burgesses Receipt against Y^e Plague.

Take 3 pints of the best muskadine or malmesey boyle therein rue and Sage of each one handfull untill a pint be consumed then strain out the herbs hard then set the liquor on the fire again and put thereto long pepper ginger cutcheneale or grains of each an ounce a quarter of an ounce of nutmegs all beaten to poweder let all these boyle together a little then take it off the fire and put therein an ounce of the best methridate 2 ounces of y^e best treacle and a quarter of a pint of angellicoe water keep this and your life above all worldly Treasures take it always warme morning and evening a spoonfull at a time but if infect’d 2 spoonfulls this is good against the plague y^e sweting disease, the smallpox, measells surfets all pestilent distempers and feavours used as followeth take a spoonfull of it when you first fall sick & swet 3 hours in bed after it & then carefully taken out of it if they are dry they must drink posset drink with marygolds boyled in it & drink nothing but caudles & warme drink at other times.

182. A Cordiall Water of Dr. Stevens.

Take ginger cloves mace cinnamon nutmegs gallingall grains, fennell seed annyseeds carraway seeds groomwell seeds of each a dram liquorish 4 ounces avens cammomile, pellitory of the wall balme red roses garden time rosemary lavender flowers wild marjerom basill mints sage penny royall of each a handfull beat y^e spices very well shred the herbs and steep them in a gallon of claret wine 24 hours then still it in a glass still or Limbeck.

183. For the Sinking of the Pallet.

Take a dryed walnut and pound the same and pour therein as much aquavite as you make a little pap thereof and spred it on a little cloth or tow and aply it to the crown of the patient bind the same stiffly thereon and it imediately aweighteth the pallet but if it were descended exceedingly then add as much frankinsence as the walnut.

184. For an Ache or Bruise.

Take one pound of Sage one pound of rue half a pound of wormwood half a pound of bay leaves cut them small and beat them in a morter then take 3 pounds of Sheep sewit ran from the caul mince it small & put it in a morter to the herbs beat them together till the sewit be not seen and till the herbs be all of one colour then take it out of the morter and put it into a bason put into it a pottle of sallet oyle and work it with your hands into the herbs till it be all of one softness then put it into an earthen pot & cover it close so keep it 8 days then take it and seeth it in a brass pot till the strength of the herbs be boyled out then strain it through a canvas cloth and put it into a clean earthen pot and anoint the pain therewith evening and morning laying thereto a warme linnen cloth.

185. A Poultise for the Kings Evil.

Take a bushel of foxglove flowers the green pluckt from them and stamp them as small as possibly you can and put them into pipkin never used before and put them to 3 pound of butter never salt’d before and boyle them together a full hour and if they are boyl’d to dry put more butter to them yⁿ let it stand till tis cold & keep it for use.

186. The Imperiall Water.

Take bittony scabious pimpernell, dragons, Tormentill roots & all burnet leaves and knots of each 4 handfulls pick your herbs & wash or scrape your roots lay them on a clean table 3 days to wither then chop the herbs and roots together and put them in a clean earthen pan then put as much whitwine to it as will throughly wet the herbs & let it stand 24 hours close covered then distill it in an ordinary still to this water put a peck of burrage or buglos flowers 2 ounces of good methridate or Treacle and 3 penny worth of turmerick roots a quarter of a pound of liquorish a handfull of anyseeds a little saffron 4 ounces of hartshorne let it infuse 24 hours then distill it again & as much loafe Sugar into y^e glass to sweeten it to your taste.

187. The Palsey Water.

Take sage rosemary bittony flowers of each half a handfull burrage and burglass flowers and flowers of lilly of the valley of each a handfull steep these in spirit of wine muskadine or aquavite each one in their seasons till all may be had then put to them balme motherwort sage leaves, leaves of orange trees and the flowers if to be gott of each one ounce put them into the rest and as many Lavender flowers stript from the stalks as will fill a gallon glass steep all these 6 weeks or 2 months then distill them in a Limbeck then put into y^e water citheron peels dry’d & piony seeds of each 6 drams of cinnamon half an ounce nutmegs and mace cardimums cubibs and yellow sanders of each half an ounce lignum alloes one dram make all these into powder and put them into the distilled water and put to them Jubebs new and good half a pound, the stones taken out & cut small close the vessel very well with a double bladder let them disgest 6 weeks then strain these hard with a press & filterate the liquor and put thereunto prepared perl Smaragdis musk saffron of each 10 grains of ambergrease one scruple red roses well dry’d red and yellow sanders of each 1 ounce hang these in a sarsnet bag in y^e water stop it close.

188. The Vertues of the Palsey Water.

It is of exceeding vertue in all sounding fits in weakness of heart decay of spirrits it restores speech in apoplexies and palseys helps all pains of y^e joints occasioned by cold, and bruises outwardly bathed and cloths dipt in it and laid to the place it Strengtheneth all animall and natural spirits & cleareth the externall sences, Strengtheneth the memory restoreth lost appetite helpeth all weakness of the Stomach being both taken inwardly and bathed outwardly it taketh away the giddiness of the head, it helpeth the hearing, makes a pleasant breath restores the lost speech helpeth all cold, distempers of liver and the begining dropsey helps all cold diseases of the mother. in Sum none can express the vertues of this water. Take bread crums and Sugar of each a like quantity wet it very well with this water, takeing it in the morning fasting & as much at night going to bed if need is but if a fit of the dead palsey or apoplexie you must give as much every hour to restore speech.

189. To make Veale Collops Jn^o Raisyes way.

Take fat and leane veale sliced thin & well beaten with the back of a knife then lard them if you please put 2 anchoves, nutmeg grated some pepper & salt into the frying pan with your meat then frye it very leasurely in fresh butter else it will turn to oyle, when it is enough pour away the butter then take 6 yolks of eggs well beat with a little vinegar then have some fresh butter ready drawn up to pour into your eggs this being done pour it all into your frying pan upon your meat and so shake and toss and mingle it well together then put it into your dish squeezing in some juice of lemon & lay some slices over it & serve it in to be eaten while hot besure to fry the meat very leasurely else it will be hard.

190. John Raysies Beefe Collops.

Take fat and lean beefe slice it thin with your minceing knife chop it tender take an oynion and quarter it and some sweet herbs shred, fry your meat with the gravie that comes out of it and half a pound of fresh butter then pour off that gravie from it and let it stew in a dish for sauce then take another half pound to frye up your meat then take the meat clean out of the last butter and take out your oynions season it with some nutmegs & salt before you put in the sauce to ye meat then put in the sauce & serve it up with lemon as the foregoing was & to be eaten hot.

191. The Lady Buttons Melancholy Water.

Take of wall Jilly flowers 4 handfulls, of rosemary flowers 3 handfulls of Damaske Rose leaves & cowslip flowers a like quantity of burrage & bugglos flowers of each 2 handfulls a like quantity of primroses and clove Jilly flowers balme leaves and pinks of each 6 handfulls, of marygolds 2 handfulls of cinnamon grossly beaten half an ounce 2 nutmegs 3 pennyworth of english saffron 2 orange peels 4 ounces of blew figs Steep them in Sack enough to cover them, and as you add flowers add Sack when you have gotten them all together distill them in a cold still & cover them in the still with Sack & when all is drawn off you must put into your water before you use it 6 ounces of white Sugar Candie, it must be stilled with a soft fire or your water will be y^e smaller it is good for any heaviness of spirits & may be given to weomen in travell.

192. The Purge for Winde.

Take a Dram of rubarbe and half as much Sena (if easy to worke) otherwise as much of the one as the other half a spoonfull of sweet fennell seed the length of one little finger in liquorish tosed abroad a pint of white wine as much water infuse it altogether & take half a pint & dissolve in it an ounce of manna, & drink it when you have strain’d it from the dregs, drink a small half pint & when it Grumbles about half an hour after take another half pint before you take any posset drink when it works you may drink posset as with other phisick & eat chick or hen for dinner if you like Sirrop of roses better you may exchange the manna for it and when you expect wormes change y^e fennell seeds for worme seed keep warme in the taking.

193. A purge for Spleen and Winde.

Take a quart of Sider put to it 2 ounces of the roots of pollipodiume of the oake, one ounce of feynae, one ounce of anyseeds let all these boyle gently together till half be consumed then strain it well out put to a pint a pound of sugar then put into a thin bag these spices one sliced nutmeg the like quantity of cloves and mace & a less quantity of mace & cinnamon & 4 pennyworth of saffron then let it stand simmering over ye fire 3 hours till it become a sirrop of w^ch you must take a large spoonfull in a quarter of pint of posset drink & drink posset drink in ye workeing.

194. To make a Pretious Ointment for y^e Eyes.

Take 4 ounces of may butter 2 ounces of vergins wax 2 scruples of Putty fully prepared 2 scruples of camphirr 4 spoonfulls of red or white rose water, melt the butter and wax & then put in all the materialls and besure to keep stirring it till it be quite cold when there is occasion to use it take a little of it & put it in the palme of your hand & when softned with your finger anoint ye outside of your eyes & temples last at night and wash them with white rose water next morning.

195. To make Currant Wine.

Let your fruit be very ripe and gather’d on a dry day and to every 3 pound of currants good weight with their stalks and stems on take one quart of water and one pound of sugar then put your water to your fruit and with your hand squeeze them through a hair sive then put your sugar to your juice & when it is well mingled together and the sugar dissolved then put it into a dry Sweet vessel fill your vessel quite full & let it worke a week & then stop it up and not tap it under 10 weeks then draw it out of the vessel as you drink or bottle it which you please.

196. Mrs. Herbert a Midwife her Receipt against Miscarrying.

Take oake buds before full blown and still them in a cold still 3 times over put on your first water on fresh buds next water on ye 3^d fresh buds w^ch will then be strong enough so keeping for use and let the woman that doubts miscarriage if at any certain time let her begin to drink this water a month before her usiall time of miscarrying and so drink it 2 months together about 5 spoonfulls every morning fasting an hour after it at any time of the day and then rest but on any fright or Longing or any other occasion whilst with child so as may give a fear of miscarrying this water may be taken at any time of the day again & thus distilled twill hold its vertues very effectually 2 years.

197. Mr John Ashfields Re^ct against a Cold.

An ounce of conserve of red roses of dyascordium the quantity of a nutmeg one spoonfull of the Sirrop of poppeys and 3 drops of the Spirrit of vitriol all these well mixt and take morn: & evening the quantity of a nutmeg fast 2 hours after it.

198. The Black Plaister good for Sprains Aches Wens Sores new or old.

Take 3 quarters of a pound and better of pale yellow vergins wax and a pint of Sallet oyle mingle both these together the wax being sliced thin in a fair brass bason or pan then take half a pound of the best white ledd in fine powder then take the oyle and the wax from the fire and let it coole a little then put in ye ledd leasurely and stir them together then set it over the fire and boyle it half an hour then take it from the fire and to it put 2 ounces of frankinsence and 2 ounces of mastick both finely powdered 2 ounces of mirrh 2 ounces of obliven in fine powder set your pan into another for fear it should run over when all the ingredients are in Stir it till it hath done rising, set it on the fire and let it boyle half an hour more, keep stirring it all the time then take it from the fire and put in 4 ounces of Camphire in powder then set it on again & boyle it till tis black then make it up in rowles oyleing your hands y^e older the better.

199. To make Sack thin when it is Ropy.

Take to 20 gallons of sack 1 pound & half burnt allome 2 spoonfulls of baysalt beat all this together half an hour & then put it into your vessel & so let it stand a week before you perse it.

200. Against the Stone in y^e Kidneys or Bladder.

Take oyle refined and mix with it Sugar and juice of Lemons it is said to dissolve the stone in the bladder to my Lord Savill.

201. Dr. Butlers Powder against the Stone.

Take nutmeg and sugar refined well beaten and mixt together so take a spoonfull of it every morning in a little quantity of white wine.

202. For the Goute.

Take raisons of the Sun beaten to a conserve & spread upon white soft leather laying it to y^e greenest place fresh and fresh as you find it dry but it need not till it be quite dry. probatum.

203. For a Sore Throat.

Gargle it well when you go to bed with allome posset drink and if very sore towards a quincey then lay y^e curds warme to your Throat. Probatum.

204. For a Cold.

Take a pint of milk boyle in it a large onion and at night when you go to bed take out your onion put thereto 2 or 3 spoonfulls of rosewater sweeten it either with Sugar or honey of roses & so drink it warme in your bed 3 nights together forbareing your supper those nights you take it. probatum.

205. For the Piles inwardly.

Take pilewort leaves and roots with the flowers of Elder buds the like quantity chopp them small and boyle them in hogs Lard till it looks green over a gentle fire then strain it and put in fresh herbs so do till it is of a very deep green strain it and keep it for your use take some mutton sewit & mix with the ointment and make it into suppositors.

206. A Glister for the Piles inwardly.

Make water into a warme pot & put it into a glister bag take it presently before it be cold you take one of these glisters every other day and when you do not you must use the suppositer but if you are in great pain you may use them at any time for they do not worke if you boyle pilewort in broth or grewell it will do much good, if the pain be violent take 2 quarts of scumme milk put in a good many turnips sliced and a great deal of the inner rine of Elder boyle them together 2 hours and pour it into a close stool boyleing hot and set over it as hot as you can possibly endure it this cures ye pain be it never so violent if often bath’d with it & twice a day apply’d hot to ye place.

207. How to dry Flowers.

Take single pinks and take ye leaves out of ye husks and cut y^m somewhat Long leaving some of ye white to ye leaves then put them into a flat glass wherein you have mingled half a spoonfull of Aquafortis with 12 spoonfulls of water and when the leaves have layne in the water half an hour or more take them out one by one and lay them on a paper y^e right side down not to touch one another and after an hour or 2 when the water is well dryed up (as it will if the paper be laide on a woollen cloth) then strow them over with fine dry sand till they be all cover’d so let them lye a fortnight in a place where the sun comes in, in which time they will be dry and stiff then take them off the fire one by one shaking off the sand and wipe them between your fingers lay them in boxes till the winter each colour by themselves and then bind them up together by the white part of the leafe that remains till they be of what bigness you please and so put them into the green husk which must be kept for them, pickt early in the year they will keep the better takeing the natural flowers out of them, rowle a little piece of paper up and fill the husk with it lay them also in sand till they be dry use no water to them when you put your flowers into the husk fasten them with a private stick by ye green silk you bind them up withall with a fine needle at the bottom of the husk. So many severall colours as you have must be put in severall glasses of water or the colours will not be perfect, Rose buds are only laid in water 2 or 3 hours and laid out on a woolen cloth to dry without sand, for marygolds, primroses, or larke heels or the like are only in sand without water. Experience must be ye best M^rs to teach this art.

208. An Aprov’d Diet Drink to be taken every Spring and Fall from the First of September to the 1^st of October & from y^e 1^st of April to the Last.

Take 4 gallons of the strongest wort boyle it to 3 gallons tun it up with good store of barm that it may work well then make a Canvase bag with a heazel stick thrust through it and so fasten the bag to the stick that it may not go within 3 inches of the bottom of the barrell nor float on the top put these following ingredients into the bag 6 ounces of scena 6 ounces of polipodium of the oake 7 ounces of bayberrys huld 2 ounces of anyseeds 3 ounces of aishen keys bruised 2 ounces of sarsafrage wood, 2 ounces of saldonella, 2 drams of rubarb, let all these be grossly powdered except the scena, and when it hath done workeing stop it up close leaving some barm on the top in 3 or 4 days you may drink of it half a pint in the morning and 3 quarters of a pint in the evening, drink a draught of brothe an hour before dinner & when you go to bed keep yourselfe warme dureing the time y^e more you exercise your body ye more twill work. Probatum est.

209. For Proud Flesh.

Take half a pound of Sheeps Sewit finely shred and melt it then strain it and put half a pound of rozin finely beaten when the rozin is melted put in 3 penny worth of turpentine and boyle it a little together Keep stiring it; then pour it into cold water and keep beating of it (changeing y^e water) till tis white.

210. To dry a Hamm the best Way.

Lay your ham before a Good fire turning it sometimes till it is very hot then pound 2 penny worth of Salt peeter very small & rub on it & cover it over and under with half a peck of bay salt which has been heat very hot in a frying pan till it has almost done snappering & pour it hot on the ham when the ham is hot let it Lye in the saltpeeter a fortnight yⁿ smoke it.

211. To wash Poynt or any Sort of Lace.

MAKE you a board of well seasoned Dry Deale, of 3 boards in bredth well Poynted, and as long as anything you desine to wash on it naile or brace on a flaxen Cloth very tight sew your poynt and lace by the purl and footing very streight on the cloth, then sew or pin very streight over it a thin canvas or bolter cloth, Soap it all over & pounce it w^th a brush and warme water (but gently) till your Ladders come clean yⁿ rince it well and starch it (with white starch of a thickness just to Jelly when it is cold) with a spunge but leave not much on it you must dry it quick (if you cannot abroad) by the fire for fear the board should stain when it is very dry pull off your upper cloth hastily to raise a nap on it, then rip it off. Grey lace must be stiffned with Iceingglass which has been asoke over night & boyle thin.

212. A Diet Drink for the Kings Evil.

Take a handfull of egrimony one handfull of wood Bittony 2 ounces of Lignum vite; 2 ounces of scena 2 ounces of Sarsaparella, 2 penny worth of sarsafras, half an ounce of rubarb 2 penny worth of Hermidatis, Pethimony and Stigados of each one penny worth fennell seeds and Annyseeds of each one ounce, a pound of raisons of the Sun, 2 pound of English liquorish, wash the herbs, Stone the raisons, Scrape and slice the rest and bruise the seeds and put them into 2 gallons of fair conduit water and let it simmer half a day till it comes to one gallon, Strain it and when cold bottle it stoping it close and when you use it your Diet must be only dry bread & raisons of the Sun and mutton roasted dry without basting. Drink mornings & afternoons & at night about a Dozen spoonfulls at a time. Probatum est.

213. To make Counterfeit Nants Wine.

Take 12 pounds of malliga raisons and steep them in 8 gallons of water about 10 days then barrell up the liquor and put to it a gallon of the juice of elder berrys set it in some warme place that it may work and when tis fine bottle it up and drink it half a year old half the quantity of fresh reasons put to the first & half the quantity of juice will make a smaller sort of wine and may be drank in a little time.

214. A Varnish for Deal Floor’d Rooms.

Take Indian red a quarter of a pound half a pound of yellow oaker let them be ground by a grinder of colours as for painting, put these together and mix them thin with linseed oyle and put some drying oyle into it wash the rooms with a cloth.

215. To make an Oatmeal Pudding very good.

Take a pint of great oatmeal set it on the fire in a pint and half of good milk or cream 3 spoonfulls of rose water a large flake of mace when tis well boyled put it into an earthen pan and let stand all night next day put to it 2 eggs a pound of beef sewit a little canded citheron & orange peel (if you like it) sweeten it to your taste and put to it a cold custard made as followeth Take a pint of sweet cream, boyle it with mace put to it ye yolks of 6 eggs & 2 whites stir it till it be cold add a little more rosewater put some bits of marrow on top and let it stand a little in a moderate oven so Serve it in.

216. For Mother Fitts in a Woman.

Get the after birth of a woman with her first child take off the string then put it into a pot with 3 nutmegs shaved thin a pinte of white wine a handfull of sweet time put these into an oven to dry it till it will powder and search it through a fine sive. Give as much every morning and night as will lye on a 6 pence in a Spoonfull or 2 of Sack take it Spring and fall for 3 changes of the moon 3 days before the new moon & 3 days after & 3 days before the full.

217. The Milk Water.

Balme spearmints, wormwood, of each 6 handfulls 12 handfulls of cardus all Shred lay these all night to steep in 6 quarts of new milk and the next morning draw it off. Ye Lady Downs adds angelicoe & to every still full an ounce of liquorish & sweet fennell seeds.

218. For Deafness.

Put ground Ivy one leafe into each ear rowle it up but not too hard put it in fresh morning and evenings.

219. A Water for any Sore or Sore Eyes.

Take 2 ounces of allume one ounce of white copperis, half an ounce of baysalt, boyle these in 2 quarts of runing water till half be wasted and when tis cold put into the bottle with it one penny worth of camphire then stop it close and twill keep 7 years.

220. For Convultion Fits.

Take single piony roots take of the out side and cut them as thin as Groats Dry them on a sheet of paper in a fire pan, pound and search them fine and give to a child as much as will lay on a silver 2 pence in a spoonfull of small beer and give another after it give this twice a day, 3 days after the change and full of the moon, and if continue make a Issue in the arme if the convultion be in the head Take a grain of musk divide it into 2 parts put it into a little linnet and tye it up in fine rags and put them into the ears and let it stay there a month. Take featherfew and wormwood of each a like quantity stamp them and take the juice put to it a little Crab vinegar and shave in a little assafetita wet 2 pieces of old cloth in this and put them over ye ears & let them come out over ye face to reach the nose that the child may always smell it.

221. Another for Convultions.

Take a Cat of a quarter old or younger (for a boy a She cat for a Girl a he cat) cut off the head and hold the head in one hand and the body in the other over a bason that you may catch the blood that comes out of both parts, then take the breast milk of a healthy woman (if for a boy a girls milk and if for a girl a boys milk) then take a little of the blood alone and anoint the stomach with it, then put 2 spoonfulls of ye milk and mix it well with the rest of the blood, then set it on a Chaffendish of coals till tis warme then take it off and strain it and give the child as much as it will drink and fast an hour after it give this but once and that as soon as a fit is past let the child have a little assafetita ty’d in a rag & hung about the neck, dip it in Crab vinegar often.

222. The Water for the Fits.

Take rue feverfew wormwood of each a like quantity and now & then when fainty or in a fitt sweeten it with Sirrop of Jilly flowrs give 2 or 3 spoonfulls.

223. For very strong Fitts or Fitts in Great People.

Take the outlandish single piony roots and cut off y^e outside of them then slice them as thin as possible and dry them just enough to be made into fine powder give to a child as much as will lye on a 2 pence and to a great body twice as much 3 days before the full and 3 days after the same time before and after the change in a spoonfull of black cherry water and at any time if the fits be strong you may give it after the fit is just over and give 2 spoonfulls of the water after it.

224. Another for Convultions if that should faile.

Take the missleto that grows on an oake (if you can get outlandish tis the best) the leaves of it you must dry on a sheet of paper make it into very fine powder and give it by the former method but you may change the black cherry water and give it in water from green missleto if you can get it. besure let not those y^t are troubled with fits eat anything hot that is made of flour as pudding or hot bread nor any thing of that kind. Let them drink almond drink to a quart of water put a quarter of a pound of blancht almonds stamp them very fine then pour ye water upon them, then pound them again then strain y^e water through them again do so 3 or 4 times till all the goodness is gone then set it on the fire and let it boyle a little then sweeten it to your taste (you must scumme it) Take 3 or 4 spoonfulls at a time they may eat eggs or pottatoes or any such light food. Let them eat also as followeth Steep a good handfull of great oatmeal (just bruised) in a quart of water the next morning strain it out and boyle it to a jelly.

225. For Cankers in Man Woman or Child.

Take a new laid egg break the little end pour out all the inside pull out the bottom skin and turn the egg down to let out all ye water then take half the yolke of the egg one spoonfull of honey if for a child 5 tops but for a great body 7 buds of Southernwood shred as small as you can, grate in as much ginger as will lye on a groate beat all these together till they look whitish then boyle it in y^e egshell set in the embers stiring it with a flat scuve and when the Southernwood turns brown then strow in as much common allom as the bigness of a hazle nut pounded fine let it boyle a little longer then take it off and let it coole. put it cold into the mouth if in the throat swallow a little (but dont rub the mouth) y^e 1^st thing in ye morning fast almost an hour after it.

226. To draw up the Pallet.

Take aquavite q^rt white 2 spoonfulls thicken it with grated nutmeg and put some of it pretty thick just on the close of the head behind & wind the locks round a bodkin over it to keep it fast on (and not remove in 2 or 3 days) & strike up the head and temples with it if the pallet be inflamed bleed in the arme.

227. A Water for Fits.

Vervain feverfew wormwood of each a like quantity distill it and take 3 or 4 spoonfulls at a time sweeten’d with Sirrop of Cloves.

228. For a Purge that works upward.

Take 12 bay leaves and rist them a little lemon peel a few cloves a little sliced nutmegs boyle these in vinegar and let the person hold his mouth open over the steem of it this will stop any vomiting.

229. A strong Vomit for the Falling Sickness.

Take fox glove leaves and ye leaves of oake fern of each a handfull boyle them in a quart of ale divide it into 3 parts and take it 3 mornings as vomits are ordered.

230. A Pomatum for the Face.

Take 2 ounces of the oyle of benn half an ounce of Spermacitty 1 ounce of Deers sewit if you use all Spermacitty you must have an ounce & half.

231. A Pectoral Drink for a Cough.

Take 2 quarts of middle beer maiden hair hisop and rosemary of each a handfull half a pound of sliced landfiggs a pennyworth of annyseeds bruised and a pennyworth of liquorish sliced boyle these together till it comes to a quart then strain it and sweeten it with an ounce of white Sugar Candie take 4 spoonfulls in the morning and as much at night shaking the bottle before you pour it out.

232. To make Black Cherry Brandy.

Take a dozen pound of cherrys pickt from the stalks and bruised put a gallon and half of brandy 3 quarters of a pound of double refined Sugar, cloves, mace and cinnamon of each a pennyworth 1 nutmeg sliced put it into a great glass or runlet and let it stand close stopt 3 weeks then draw it off as much as will run clear if you please put up more brandy to ye rest according to your judgement and stop it up close again.

233. For a Looseness in a Lyeing Inn.

Take 3 nutmegs and grate them and an ounce of loafe Sugar put these into a quart of Spring water and boyle it to a pint and give 2 or 3 spoonfulls at a time.

234. For the Palsey and Giddiness in the Head.

Make conserve of Rosemary flowers Bittony flowers Sage flowers severally begin with the rosemary Take the bigness of a large nutmeg at a time last at night and first in the morning for 3 days yⁿ rest 3 days and do ye like by the bittony then rest 3 days again and in like manner take the Sage and so go round again as often as is occasion for it with these or at any other time drink some of Dr Stephens water to be found at ye 182 Rect.

235. For the Wind in the Blader.

Take 9 bees pound them and put them to a quarter of a pint of ale stir it well together and strain it sweeten it with honey give it the afflicted persons to drink they must till it has work’d.

236. An Ointment for the Gout or any Swelling.

Take cammomile tops and liverwort (after the woollyness is cropt off) of each a good handfull wash them clean and dry them in a cloth mince and bruise them then boyle them in a pipkin or bellskillet in a quart of sweet cream till it comes to butter then strain out ye herbs and keep it in a pot close cover’d anoint any place that is afflicted this must be made in ye month of may.

237. A Stagg Powder for Fainty or Hot Bloomes & Tremblings at Heart.

Take the grissle or bone that grows in the heart of a Stag dry it on paper then powder and search it fine and take as much of it as will lye on a 3 pence in half a wine glass of Sack 3 mornings fasting, fast an hour after it.

238. For Deafness.

Take the Ivy that have white strings in it and pound it put some of it into the ear and let it lay there all night.

239. For an Imposthume or Gathering.

Take half a pint of Sallet oyle and a good handfull of cammomile pound it and put it into the oyle in an earthen pot and set it in a oven or the chimney corner and let it stand there 48 hours then strain it out and anoint the place that is swelled keep it in a bottle close stopt if any inward imposthume take venice treacle methridate and leafe gold mixt together take y^e quantity of a small nutmeg ye last thing at night for 4 or 5 nights together.

240. For a Sore Throat.

Take tops of rosemary fennell sage marygolds with the black middles sinkfoins of each a like quantity a good handfull altogether. a little cammomile boyle it in a quart of ale till tis very strong of the herbs then strain it and sweeten with honey or Sugar, you may boyle a piece of gold or a gold Ring if you please in it.

241. For the Stone Collick, or Gravell in ye Kidneys.

Take a quart of white wine or renish and burn it, take mouse-ear pellitory of the wall, and nettle tops with the seeds and a few Juniper berrys boyle these in Spring water till all the vertue is out then strain it and put the water to the wine and bottle it up, drink a wine glass (sweetened with Sirrop of elder berrys and De-althea & horse raddish and squeez in some juice of lemon) once a day. Approved D^r May.

242. For ye Same when ye Person is much weakened by pain. Dr May.

Conserve of roses purslane water, plantain water of each 2 ounces, Sugar of roses one ounce, Red correll, blood stone, bole-armeniack, Brasigelata of each half a dram, troses of amber one scruple, oyle of vitriol 5 drops whites of eggs beat to water sirrop of yarrow, Comfry, Shepard pouch, Bittony of each an ounce all mixt.

243. To make a Fume to fetch up the Mouth.

Take rosemary fennell sage, marrygolds, Cammomile and balme and sinkfoin a few cloves bruised, and the rine of a lemon boyle all these in milk and water when tis very strong put it into a close mugg and put a cloth over the head and put a gold ring between the teeth to keep the mouth open and if the throat be very bad throw little bits of butter into the mouth then hold the mugg with the stuff as hot as you can suffer under your mouth and hold it till cold and try to sleep; and besure to keep the head warme after it.

244. For Scalds Burns or Childblains.

Take half a pound of deers or mutton sewit pick it clean and melt it Take a handfull of the Ivy with white streaks pick it clean and shred it small and take one spoonfull of goose dung set it on the fire and boyle it till the leaf will break Dry and crimp them then strain it and keep it for use in a gallypot.

245. A Poultise for Burns or Scaulds.

Take half a pint of milk 2 spoonfulls of grat’d white bread take Singreen and cut off the red edge and pound it and take 2 spoonfulls of the juice and put into ye milk and bread and a spoonfull of damask rose leaves shred mixt and let it boyle altogether very well to the thickness of a poultise then take it off the fire & put into it a spoonfull of civill or Sallet oyle. this poultise must be laid upon ye foregoing ointment till ye flesh is grown even & then leave off this poultise and use only y^e ointment to skin it.

If the sinews are injured take Snails with their house & prick them whence will come a water with which anoint y^e wound with a feather before you lay on the poultise, change y^e poultice twice a day.

If any watery humour feeds ye wound then make a plaister with y^e white of an egg wheat flour bole-armeniack & vinegar and lay it above the wound.

To bring the skin to the couler again Take a handfull of parsley roots washt & scraped very clean & shred very small boyle them in half a pint of cream and anoint therewith.

If the Scauld or burn is on the head when the wound is well anoint it with honey to make ye hair grow again.

246. To make Pidgeons increase.

Take 2 gallons of water in a pot or kittle and hang it over the fire, and put in half a peck of Salt, one peck of fetches 2 pound of comming seed and 3 ounces of annyseeds let these continue over the fire till the begin to boyle, then strain the seeds from the liquor and dissolve in the liquor 2 ounces of Assafetita, and pour in 3 ounces of oyle of Spike and a pint of aquavite w^th this liquor wash your dove or pigion holes and cast y^e seeds on a table in the house for the pidgeons to feed on you may use this immediately after they have done breeding & a month before they begin to breed.

247. For the Palsey.

Take half a handfull of Bittony and boyle it in a pint of milk wrist the herb before you put it in that it may be very strong of it, then turn it with beer and drink a draught of it sometimes and take rosemary and bittony of each a like quantity still them and put 2 spoonfulls of the water in a glass of beer and drink it every morning fasting or sometimes give as much powder of bittony dryed and searched as will lye on a groat in a glass of canary, or a draught of y^e forementioned liquor.

248. To keep the Skin from breaking where y^e Dead Palsey is.

Take 2 quarts of cream and one pound of mutton sewit pickt clean and shred small, boyle these together to an oyle anoint a cloth with it & lay on Searcloth-wise if it be on a part convenient, but if the whole side is dead, you must have enough dipt to Lay on.

249. To draw out Fire when tis just burnt.

At first lay on Guzzle Dirt let it lay on an hour then wash it off, cut the blister and lay on a plaister made with a spoonfull of honey and the quantity of a small nutmeg of black soap mixt well together, let it Lay on 12 hours & then lay on the poultise at y^e 245 Receit.

250. For the Stone.

Distill 3 pints of white wine, 4 pound of onions 2 pound of Sugar.

251. For the biteing of a Madd Dog.

Take primrose leaves and roots box leaves and pennyroyall of each a like quantity and half as much rue cut small put them into a quarter of a pint of warm milk, give it to dogs, Sheep, or Cows.

252. For a Poisoned Dog.

Take half an ounce of long pepper half an ounce of madder an ounce of white Elebore pounded very small together put a 3^d part of it into a pint of warme milk and Give at once as much of the powder of white Elebore as will lye on a 6 pence in half a pint of cow hot milk it is a preservative for dogs, pigs, or Cows, or any beast bit with a mad dog.

253. To Rost a Leg of Mutton.

Take a leg of mutton cut out all the inside and (leave the skin whole) chop it small with sewit and some bacon cut in long slips, season it w^th Salt and nutmeg Cloves and mace, Sweet marjorum & time mincet very small put your meat into your leg of mutton again so rost it make some of it into balls & sawcidges, take a loine of mutton half rosted, cut it in steaks and stew it in water put in some wine and the gravey, season it high with pepper and salt, put in an onion and a bundle of sweet herbs a little Shallot a spoonfull or 2 of vinegar, Some orange and lemon some brown buds & pickled mushrooms Take up your meat thicken it with the yolk of an egg or 2 put in a little Sweet butter & some Capers so dish it puting the leg of mutton in the middle of the haish.

254. To make an Orange Pudding.

Take half a pound of almonds blancht beat them in a morter with a little rosewater Take a quart of cream and 3 quarters of a pound of Sugar, and the yolks of 10 eggs 3 quarters of a pound of butter, the yellow rines of 3 oranges mince’t small, mix all these together lay very good puff past in the bottom of the dish and cover over the pudding w^th the same 3 quarters of an hour will bake it. Some add muske or Ambergreese.

255. To make a Tansie.

Take 16 eggs and but 6 whites beat them very well put into them some Sugar and Sack, then beat them again then put a pint of cream boyling Coulour it with the juice of Spinnage, green wheat, or prime rose leaves mix it well and sweeten it to your taste so let it stand till you frye it when first course is served in then frye it with sweet butter, it must be stir’d and fry’d very tender, & when enough dish it Strew on Sugar & Garnish it with orange or lemon.

256. Sauce for Boyled Fish as follows.

Take Sampire and capers a like quantity and a little scalded parsley and mince it all together, mix it with white wine wherein anchovise has been dissolved, a piece of butter a little nutmeg & a blade or 2 of mace Scauld it together pour it on the fish & Garnish it with lemon and barberrys.

257. To make a Quakeing Pudding.

Take a pint of cream boyle a nutmeg cut in pieces in it and a good quantity of mace, 8 eggs and 4 whites beat them and then mix them with the cream with a spoonfull of grated bread or biskit & a spoonfull of fine flour a little salt, a quarter of a pound of Sugar, stir it well together till tis of the thickness of batter take a thick bag and wet it and rub it with flour tye it up round and put it into a pot of boyleing water & turn it up and down at the 1^st boyling that it may not settle thicker in one place than another so let it boyle an hour the Sause is white wine butter and Sugar & nutmeg.

258. Pickle for Brawn to last a Quarter of a Year.

Take 9 gallons of water 2 handfulls of baysalt, or other salt an ounce of cloves and mace, white pepper of each an ounce & of Jamaico pepper, put it all in whole boyle it an hour boyle it in a quart of milk Scumme it clean as it boyles, leave the spice in the bottom for the liquor to feed on & keep it sweet let it stand to cool till the next day and when cold put in y^e brawn let it stand in a cool place.

259. To stew Eels.

Cut them into pieces as long as your finger put them into a flagon without water season them with pepper and salt and nutmeg and large mace a bundle of sweet herbs & an onion or 2 set the flagon in a Skillet of water over the fire so let it stue shake the flagon sometimes softly when they are half stew’d put in a spoonfull or 2 of white wine, Sider or vinegar & when ready put a good piece of butter into them and shake them in ye flagon then dish them upon sippets you may put in shrimps & oysters if you like it.

260. To bake a Bullocks Head.

Breake all the bones when it is slit then season it well w^th pepper and Salt put it into a pot with some water (& a faget of herbs if you please) and bake it with houshold bread while it is hot take out all the bones & place it very close in a small earthen pot that is very deep, and pour in some of the liquor on it (whilst hot) press it close and when cold take it out & serve it at 2^d course with mustard and sugar Garnish it w^th lawrell leaves & curles of the Vine.