A distilled Water, good to prevent the Danger of Infectious Air, Plague, Pestilence, &c.

Take the buds, or green husks of Wal­nuts, or the leaves of that Tree, a handfull; of Rue the like quantity, and as much Baum: bruise them, and add of Mugwort, Celen­dine, Angelica, Agr [...]mony, Pimpernel and wild Dragons or Snap-dragons, each half a handfull: bruise them as the former, and be­ing put into an Earthen-pot or Glass, pour on them a Gallon and a half of White or Rhe­nish-wine, and let them stand four days, af­terward putting the Wine and Herbs in an Alembeck, draw off the Quintessence: or it may be done, for want of conveniency, in a cold Still.

The Famous Water, called Dr. Stevens's Water is made to the best advantage; thus.

Take a gallon of French Wine, of Cloves, Mace, Carraways, Coriander and Fennel-seeds, Gallinga, Ginger, Cinamon, Grains, Nutmeg, Anniseed, of each a dram: to these add Camomoil, Sage, Mint, Rue, red Roses, Peletory of the Wall, wild Marjoram, wild Thyme, Lavender, Penyroyal, the Roots of Fennel, Parsley and Setwall, of each four ounces; and having bruised them, put them into two quarts of Canary, and the like quan­tity of Ale; and then having stood sixteen hours, with often stirring, draw off the Quin­tessence by Alembeck over a soft fire.

This Water is a wonderfull fortifier of Nature in all cold Diseases, preserving Youth, comfor­ting the Stomach, and is given with success to such as are afflicted with the Stone or Gravel.

Cinamon-Water is properly made thus.

Take half a pound of Cinamon, bruise it and steep it in a quart of White-wine, a quart of Rose-water, and a pint of Muscadel, twelve hours, with often stirring; and from this A­lembeck three pints, which will not be only pleasant, but fortifie nature, and restore lost vigour.

To make Rosemary-Water.

Take the Flowers and Leaves of Rose­mary in their prime, half a pound and four [...]unces of Elicampane Roots, a handfull of Red Sage, three ounces of Cloves, the same quantity of Mace, and twelve ounces of An­ [...]iseeds: beat the Herbs together, and the Spices separately, putting to them four gal­ [...]ons of White-wine; and after a weeks stan­ding, distill them over a gentle fire.

Spirit of Wine, how to make it.

To Distill, or rather Alembeck, Spirit of Wine, is to draw off any Wine you think fit over a gentle fire to what height you please, by often rectifying it; and is very good mo­derately taken, in cold distempers, or to mix with Cordial Waters of a cooler nature.

To make Treacle-water excellent good, in case of Surfeits, or the like disorders of the Body.

Take the Husks of green Walnuts four handfulls, of the Juyce of Rue, Cardus, Mari­golds and Baum, of each a pint; green Peta­sitis Roots one pound, Angelica and Master­wort, of each half a pound; the Leaves of Scordium four handfulls; old Venice-Treacle and Mithridate, of each eight ounces; six quarts of Canary; of Vinegar three quarts, and of Lime-juyce one quart: which being [Page 5] two days dijested in a Bath in a close Vessel, distill them in Sand, &c.

A Cordial Mint-Water is thus made.

Take two handfulls of Mint green, two handfulls of Cardus, and one of Wormwood, and soak them in new Milk; being bruised, and after three or four hours infusion, draw off the water by way of Distillation, and keep is close stopped for your use, it being excel­lent good in case of pains in the Belly or Stomach.

An excellent Water for Sore Eyes, or to Restore the sight.

Take Smallage, Rue, Fennel, Vervein, Agremony, Scabeous, Avens, Hounds-tongue, Eufrace, Pimpernel and Sage, of each a hand­full; Roach-Allum half an ounce, Honey a spoonfull, dissolved in Rose-water: distill them in a cold Still; and when you use it, put in a little Allum and Honey, and suffer it to dissolve, washing your Mouth with it Evening and Morning.

An excellent Water for a Canker.

Take of the Bark of an Elder-tree, Sorrel and Sage, of each two handfulls: stamp them well, and strain out the Liquid part, mingling it with double the quantity of White-wine; and often with a feather dipped in it, wash the Sore, &c.

A Water very good for a Fistula.

Take a pint of White-wine, an ounce o [...] the Juyce of Sage, Borace in Powder thre [...] peny weight, Camphire-powder the weigh [...] of a groat: boil them two hours over a gentle fire; strain them through a Woollen-cloth; and being cold, wash therewith the place grieved.

An excellent Water to cleanse any filthy Ulcer.

Take of the Water of Plantane, and that of Red Roses, each a pint; the Juyces of Housleek, Nightshade and Plantane, of each a quarter of a pint: Red Roses half a hand­full, Myrtle, Cyprus-nuts, of each half an ounce; of the Rind of Pomgranate three drams, St. John's Wort half a handfull, Flow­ers of Molleyn half as much, Myrrh, Frank­incense, each a scruple; Honey of Roses a pound and four ounces: distill them toge­ther, and of the Water take a pint, and dis­solve in it six ounces of Conserve of Roses, and one ounce of Syrup of dry Roses, with twelve drops of the Oyl of Brimstone, and wash the place grieved.

An excellent Water for the Heats and Inflamma­tion of the Eyes.

Take of Alloes Epatick, fine Sugar, Tut­ty-stone powdered, each an ounce; of red [Page 7] and white Rose-water, each a pint: put them in a double glass, and set them in Balneo Ma­ria five or six days, often shaking them, and with a feather dipped in it, wash your Eyes as often as you see occasion, as likewise your Forehead and Temples.

An excellent Water for a sore Leg, or for a Can­ker in any part or place.

Take of Woodbine-leaves, Ribwort, Plan­tane, Abinte, of each a handfull clarified; English Honey three spoonfuls, Roach-Allum an ounce: put them into three quarts of Run­ning-water, and let them seeth till a third part be consumed; then strain out the liquid part, and keep it in a new glazed Earthen-pot for your use, washing the afflicted place with it twice a day.

A Water to turn back the Rheum that afflicts the Eyes.

Take of red Rose-water six ounces, White-wine and Eye-bright-water, of each the like quantity; Lapis-Tuttiae three scruples, Al­loes Epatick the like quantity, fine Sugar two ounces: put them into a Glass with a narrow neck, and set them in the Sun for the space of thirty days, shaking them twice a day, and then with the liquid part wash the Eye-lids, Temples, Forehead, and the Nape of the Neck.

An excellent Water to cool the Liver and Heart as also in case of a Feaver, Surfeit, or Ill di­gestion.

Take two handfulls of Wood-sorrel, the like of Barbary-leaves, half a dozen Plan­tane-roots washed and sliced, two ounces of Mellion-seed; of Comfry and Borrage-flow­ers, each an ounce: steep them in a gallon of fair water, well sweetned with Sugar-candy, and distill them, giving the party grieved two ounces of the Water, with an ounce of the Syrup of Citron or Lemon.

An excellent Water for an Internal Bruise.

Take two handfulls of Scabeous-flowers of Peny-royal, Camomoil, Smallage and Bay-leaves, each a handfull; Myrrh pulverized half an ounce; Harts-horn two ounces, and two quarts of Malaga-wine: bruise the Herbs &c. in the Wine, and then distill them alto­gether, and let the party drink two ounces of the Water morning and evening.

An excellent Water for the Stone, to provoke Urine, and prevent Stoppage, &c.

Take two quarts of new Milk, Saxifrage Parsley, Peletory of the Wall, Mother, Time, green Sage, Radish-roots sliced, of each a handfull: steep the Herbs and Roots over [Page 9] night in the Milk, and distill them the next morning: which done, mingle six spoonfulls of the Water, with as much White-wine; in­to which grating a third part of a Roasted Nutmeg, drink it off; and so continue to do divers times, and you will find extraordi­nary benefit thereby.

Poppy-Water, how to make it.

Take two pound of red Poppy-leaves, half an ounce of bruised Cloves, and the like quantity of sliced Nutmeg: steep these in a quart of Canary, and after two hours stan­ding, put them into your Still, and draw off the Water over a gentle fire.

Cordial Angelica-Water is made thus.

Take of Cardus Benedictus a handfull well dried, of Angelica-roots three ounces, of Nutmeg, Cinamon and Ginger, each an ounce; of Myrrh half an ounce, and one dram and a half of Saffron; of Cardamums, Cubebs, Galingal and Pepper, of each a quar­ter of an ounce: bruise them and steep them in two quarts of Canary, and draw them off with a common Still.

Aquamirabilis is thus made.

Take three pints of White-wine; of the [...]ce of Celendine and Aquavitae, each a [Page 10] pint; Cardamer, and the Flowers of Melilot, a dram of each; of Cubebs, Gallinga [...] Cloves, Mace and Ginger, of each a dram bruise them and put them to the Liquo [...] where soaking all night, the next morning se [...] them on a Stiil in Glass Alimbeck, and draw off the Quintessence.

The Water prevents the Putrefaction of th [...] Blood; is good in case of the swelling of th [...] Lungs; removes the Heart-burn, and purgeth Flegm and Melancholy, &c.

Divers other Waters of Physical Vertu [...] I might mention; but having many thing yet to propose, and intending brevity, shall proceed from Distilled Physical Water to give Directions for making Artifici [...] Wines, &c. And as for such Waters as a [...] for Beautifying, I shall treat of them in another place.

To make Cherry-Wine.

Stone your Cherries before they are too ripe; press them in a Press, or through a clean cloth, and let the Juyce settle, then draw it off, and bottle it up with half an ounce of Loaf-sugar, and a piece of Cina­mon in each bottle; and tying the Cork down, let it stand six weeks; and then being opened, it will drink pleasant and brisk.

Hypocras is made thus.

Take a gallon of White or Rhenish-wine, [Page 12] and put to it two pound of Loaf-sugar, Cinamon, Mace, Pepper, Grains, Galingal and Cloves, of each a quarter of an ounce bruising the Spices, and putting them into the Wine; in which they having been close covered for the space of ten days, draw of the Wine, and renew it with other Wine, and an addition of Sugar: and so you may do three or four times, but the first is the best; nor is there a pleasanter Liquor imaginable.

To make Wormwood-Wine.

Take a gallon, or what quantity you think fit, of the smallest White-wine; put into it the peel of two Lemons, half an ounce of Mace, and a quarter of an ounce of Cina­mon; adding a pound of white Sugar to each gallon, and stop them up close in a Vessel; and after they have stood six days, you may draw off the Wine, and put it up in Bottles.

Rasberry, Strawberry, or Curran-wine, may be made as that of Cherries, but the li­quor being boiled up with the Sugar before the Spices are put in, will keep the longest. An excellent Liquor may be likewise drawn from Plumbs, of pleasant taste, dissolving in some of the Liquor hot two or three spoon­fulls of New-Ale-Yest to make it work; and afterward keep it in a cool place, that it may Rarifie the better.

Goosberry-wine is made the same way, [Page 13] only adding some blades of Mace, and slices of Ginger: As for the Wine of English Grapes, only Rarifie it with fine white Sugar-candy beaten into Powder. And since there [...]re other pleasant Liquors besides these, I [...]hink it not improper to say something of [...]hose that are most in request.

To make the best sort of Mead.

Take a quart of Spring-water, and three [...]uarts of small Beer, as clear as may be; add [...]o them a pound and a half of clarified Ho­ [...]ey, two ounces of the distilled Water of [...]weet Marjorum, three or four sprigs of Rosemary and Bays: boil them together on [...] gentle fire, ever scuming off what rises to [...]he top, and then put it into a vessel to purge, [...]x days after which bottle it up for your use.

To make Steponey, a Liquor formerly much in use.

Take a gallon of Spring-water, and stone [...] pound and a half of the best Raisins of the [...]un, and putting to them half a pound of fine [...]ugar, press upon them the Juyce of three Lemons; slicing likewise the peel, and ad­ [...]ing to the Water a quart of White-wine; [...]il it, and when it is boiling-hot, pour it in­ [...] a pot upon the Raisins, Sugar, &c. and [...]pping it close, let it stand six hours; after at stir it about, and let it stand two days [Page 14] more; at the end of which strain it, and press the Raisins; and when you find the Liquor clear, put it up into Bottles for your use.

Cock-Ale is thus made.

Take a young Cock, and having stoned four pound of Raisins of the Sun, boil the [...] and him in fair water, and then slice four Nutmegs, adding to them an ounce of Mace and half a pound of Dates: beat them well and put them into two quarts of Canary and having added to them the boiled Liquor in which the Cock must be boiled in a manner to pieces: strain the Liquor, and pre [...] what is solid; and after your Ale has don [...] working, pour it in, and stop it down close two quarts is sufficient for a Barrel; the bottle it up, and in a month it will be fit [...] drink.

To make Rack, an Indian Liquor.

Take a quart of Water, a pint of Brand and a pint of Canary; add half an ounce [...] beaten Ginger, and the like quantity of C [...] namon, the Juyce of four Lemons, and tw [...] ounces of Rose-water, with half a pound [...] fine Loaf-sugar; put into it a hot Toast, it b [...] ­ing well stirred, it is the Prince of Liquors.

Choccolate is made with Choccolate, Mill Eggs, White-wine, Rose-water, and Mace Cinamon, which the party fancies, they bei [...] [Page 15] [...]ll boiled together over a gentle fire; two [...]unces of Choccolate, eight Eggs, half a pound [...]f Sugar, a pint of White-wine, an ounce of Mace or Cinamon, and half a pound of Sugar, [...]nswering in this case a gallon of Milk.

Many other Liquors there are, as Methe­ [...]in, Perry, Syder, Bracket, Tea, Coffee, &c. [...]ut the way of making them being vulgarly [...]nown, I shall spare my Instruction, and pro­ [...]eed to Directions for making Syrups.

To make Syrup of Clove-Gilliflowers.

Take the red part of the Flowers, separa­ [...] from the white, to the quantity of half a [Page 16] peck; let them soak a night in Spring-water then boil them, and add to them a gallon Water wherein they were boiled, and in which, after boiling, they have been strong pressed, twelve pound of white Sugar, an [...] half a pint of Rose-water, then boil up t [...] Liquor with the Sugar into the thickness o [...] Syrup, and keep it for your use. Some the [...] are that make it without fire, but in my op [...] nion this way must be the best for keeping.

To make Syrup of Violets.

Take the Flowers of the blew Violet [...] clipping off the Whites, and to a pound them add a quart of boiling-water, and for pound of white Sugar; stirring them to [...] ther, and stopping them close in an Earth vessel four days; then strain them, press [...] out the liquid part; which being moderate heated on a gentle fire, will thicken into Syrup.

To make Syrup of Wormwood.

Take Roman Wormwood (the Lea [...] only) half a pound; Leaves of red Roses, Flowers, two ounces; Indian-spike th [...] drams; of the best White-wine a quart, [...] the like quantity of the Juyce of Quinces; for want of it, Syder: bruise and infuse th [...] for the space of twenty six hours; then being them till the liquid part is half consum [...] [Page 17] strain out the remainder, and adding two pounds of sugar; boil it up into a syrup.

To make Syrup of Lemons.

Take a gallon of the Juyce of sound Le­mons, strain it, and let it clarifie, and boil it up with six or seven pounds of fine sugar, till it be of the thickness of a syrup, and sweet enough for your purpose.

An Excellent Syrup to preserve the Lungs, and for the Astma.

Take of Nettle-water and Coltsfoot-water each a pint, Anniseed and Liquorish-powder of each two spoonfuls, Raisins of the Sun one handful, sliced Figs, number four: boil them together till a fourth part be consumed, strain the liquid part, and make it up into a syrup, with a pound of white Sugar-candy bruised into powder, and take two spoonfuls of it each morning fasting.

An Excellent Syrup to open Obstructions, and help the shortness of Breath.

Take Hysop of the first years growth, and Peny-royal, of each a handful; stamp them, and strain out the Juyce, and add of English Honey the like proportion: heat them in a Pewter dish over a chasing-dish of Coles till [...]he Juyce and Honey be well incorporated, and making it continually fresh; let the party [Page 18] afflicted take early each morning, and late each night, two spoonfuls.

To make Syrup of Roses by Infusion.

Take of the Water of Infusion of white Roses five pounds, clarified Sugar four pounds, and boil them with a gentle fire to the thick­ness of a syrup, then soak two pounds of fresh white Roses in six pound of warm wa­ter, suffering them to stand for the space of twelve hours close covered, then ring them out, and put in other fresh Roses, and so con­tinue to do till the Water has the perfect scent of the Roses, and then the Water is fit­ting for the Sugar to be dissolved in, and used as aforesaid.

This Syrup draweth from the Entrails thin choler, and waterish humours, and is therefore fitting to be taken moderately by children, aged Persons, and such as are afflicted with the super­abundance of either Choler or Phlegm.

How to make Catholicum Majus.

Take of the four great cold seeds cleansed, and of white Poppy-seeds each a dram, Gum-Dragant three drams, red Roses, yellow Saunders, Citron and Cinamon each two drams, Ginger one dram, of the best and choicest, Rubarb and Diacridum each hal [...] an ounce, Agarick, Turbith, of each two drams, white Sugar dissolved in Rose-water [Page 19] wherein two ounces of Senna have been con­cocted, one pound: make them into Tables of three scruples, and let one Table be the dose.

It gathereth humours from all parts of the Body, and expells them without molesting health, or impairing of the strength, but rather fortifying nature, &c.

Syrup of Radish; how to make it.

Take of the Roots of Garden and wild Radishes, of each an ounce; of Saxifrage, Kneeholm, Borage, Sea-Holly, Pettywhin, O Cammack or Ground-Furz, Parsley, Fen­nel, each half an ounce: the Leaves of Beto­ny, Pimpernel, wild Time, Tendercrop, of Nettles, Cresses, Samphire, Venus-hair, of each a handfull: the fruit of Sleepy Night-shade and Jubebs, of each twenty: the seed of Basil, Burr, Parsley of Macedonia, Car­roways, Seseli, yellow Carrots, Grommel, Bark of Bay-tree Root, of each a scruple; Raisins stoned, Licoras, of each a dram: boil them in ten pounds of water till four of them be consumed, then strain it, and with four pounds of Sugar, and half the quantity of clarified Honey, make the liquid part into a Syrup over a gentle fire, adding an ounce of beaten Cinamon, and half the quantity of grated Nutmeg.

This being taken at convenient times, expelleth Gravel and Stone, and scowreth the Kidneys, [Page 20] if it be mixed with other lenitive and scowring matters; and also provokes Urine.

Syrup of Vinegar compound; how to make it.

Take of the best Wine-Vinegar a gallon, boil it, and take off the scum that arises; then stamp Endive, Maiden-hair and Wood-sorrel, with Barbaries or green Grapes; press out the Liquor, and put it into the Vinegar, to the quantity of a quart; boil them up till a fourth part be consumed, then add six pounds of Sugar, or so much as will make it into a Syrup, and give two spoonfulls at a time with success, in case of any hot distem­per or feavorish disorder of the Body, or to expell gross phlegmatick humours.

Oxymel simple; how to make it.

Take of the clearest Water and clarified Honey, of each four pounds; boil them till half the Water be consumed, then add of Wine-Vinegar two pounds, and suffer them to boil to a syrup. This syrup extenuateth the gross humours, takes away slimy matter, and opens all Obstructions and Asthma, that is, Obstruction of the Lungs, with Phlegm, from whence ariseth shortness of breath.

Syrup of Barberries is made thus.

Take your Barberries, picked from the stalks, boil them to a pulp, then strain and [Page 21] rarifie the Juyce; then boil it up, being six pounds, with six pounds of fine Sugar into a syrup: or if you find that will not thicken it sufficiently, you may add more.

To make Syrup of Cowslips.

Take a gallon of the Distilled simple Wa­ter of Cowslips, and put into it half a peck of the flowers clean picked, the yellow part on­ly; boil them up with the Water, and add to the liquid part, after it is strained from them, six pound of sugar, heating it over the fire till it become a syrup.

To make Syrup of Maiden-hair.

Take the Herb so called to the quantity of six ounces, shred it a little, and add of Li­corish-powder two ounces and a half, steep them twenty four hours in three quarts and a pint of hot water: add five pounds of fine Su­gar to the Liquor, after it is boiled and con­sumed a third part, and set it again on the fire till it become a syrup.

To make Syrup of Licoris.

Take of the Root of Licoris newly drawn from the ground, two ounces, scrape it into Powder of Coltsfoot, four ounces of Maiden-hair and Hysop, each half an ounce: infuse them twenty four hours in three quarts of Water, then boil them till a half part be con­sumed: [Page 22] which done, strain out the remain­der, and with a pound of clarified Honey, and the like quantity of Loaf-sugar, boil it up into a syrup.

To make Syrup of Cittron Peels.

Take of the Peels of yellow Cittrons a pound, of the Berries, or Juyce of the Berries of Cherms, a dram; steep them a night in Spring-water to the quantity of two quarts, then boil them till a half part be consumed, and taking off the scum, strain it, then boil it up to a syrup, with two pound and a half of Sugar.

To make Syrup of Harts-horn, or rather Harts-tongue.

Take of the Herb called Harts-tongue, the Roots of both sorts, of Bugloss, Polipodium, of the Oak, Bark of Caper-roots, Tameris, Hops, Maiden-hair, Baum, of each two oun­ces: boil them in five quarts of Spring-water till a fifth part be consumed; to which add four pounds of fine sugar, and boil it up to a syrup.

To make Syrup of Cinamon, (which is excellent good in case of Faintings or cold Distem­pers.)

Take of the best Cinamon four ounces; bruise it and steep it in three pints of White-wine, [Page 23] and a pint of small Cinamon-water, three days by a gentle fire, add three pound of Sugar when it is strained, and boil it up to a syrup.

To make the Syrup of Quinces.

Take three quarts of the Juyce of Quin­ces, let it be well setled and clarified; boil it over a gentle fire till half be consumed, then add three pints of Red-wine, with four pounds of white Sugar, and a dram and a half of Cinamon, and of Cloves and Ginger two scruples, and boil them up into a syrup.

To make Syrup of Hysop.

Take a handfull of the Herb so called Figs, Dates and Raisins, of each an ounce: boil them in three pints of Water till a third part be consumed, strain and clarifie the re­mainder with the Whites of two Eggs ad­ding two pound of fine Sugar, and so make it up into a syrup, and it will continue good a twelvemonth.

To make an Excellent Syrup for a Cough or Cold, or to restore decaying Lungs.

Take two quarts of Spring-water, put into it an ounce of Sydrack, half an ounce of Maiden-hair, two ounces of Elicampane-roots sliced: boil them in an Earthen-vessel [Page 24] till half be consumed, add more to the liquid part, strained off two pound of Sugar, and boil it up into a syrup; two spoonfulls of which, take morning and evening, being a wonderfull restorative.

To make Syrup of Elder, now greatly in use.

Take the Elder-berries fresh, when they are full ripe, strain out the Juyce, boil it till a third part be consumed; scum it clean, and add to a gallon, an ounce of Mace and six pound of Sugar, boiling it up to a syrup.

To make Syrup of Roses.

Take a gallon of fair water, and a quart of White-wine, put into them when they boil, a peck of red Roses pickt, and let them boil till they appear white: then press them, and put them into the liquid part, and boil it often, adding the Whites of two Eggs well beaten, and a pound of Sugar to each pint of Liquor; and when you find it sufficiently thick, preserve it in Glasses or Earthen-vessels close stopped, for your use.

To make Syrup of Vinegar.

Take of the Roots of Smallage, Fennel, Endive, of either three ounces; of the Leaves of Anniseed, Smallage, Fennel, Endive, half an ounce of each: boil them gently in three quarts of Spring-water till half be consumed, [Page 25] then strain and clarifie it with three pound of Sugar, and add a quart of White-wine Vine­gar, and boil it up to a syrup.

To make Syurp of Saffron.

Take a pint of Endive-water, two oun­ces of Saffron finely beaten, steeping it in the Water for the space of two days; at the end of which, strain out the Saffron, and with a pound of Sugar, boil it up to a syrup.

To make Syrup of Mint.

Take the Juyce of ripe Quinces, and of Pomgranets, of each a pint and a half: dried Mint half a pound, and of the Leaves of red Roses two ounces; let them steep a day and a night in the Liquor: boil it then till half is consumed, and add four pound of Sugar to make it into a syrup.

These, as the most material, I thought fit expresly to mention; what remains, a Gentlewomans discretion, by these Rules may direct her to perform. And so I pro­ceed to give Directions for Preserving and Conserving, &c.

To Preserve Mulberries.

Strain two quarts of the Juyce of Mulber­ries, and add to it a pound and a half of su­gar; boil them together over a gentle fire, till they become in a manner a syrup, then put into it three quarts of Mulberries, not over ripe; and after they have had one boil, take them off, and put them together, with the Liquor, into an Earthen-vessel, stop them close, and keep them for your use.

To Preserve Gooseberries.

Take them before they be over-ripe, cut off their stalks and tops; and if you have lea­sure, stone them; then laying in an Earthen-vessel [Page 27] a Layer of sugar, lay upon it a Layer of Goosberries; and so do between every Lay, till your Vessel be almost full: then add about a pint of Water to six pound of Goos­berries; and the Goosberries having before been scalded, set them in this manner over a gentle fire, and let the sugar melt: when being boiled up, you may stop them up, and reserve them for your use.

To preserve Cherries.

Take your Cherries when they are in their prime, and scattering some Sugar and Rose-water at the bottom of your Preserving-pan, put them in by degrees, still casting in your su­gar, remembring there be put an equal weight of either; and being set on a quick fire, you may add a pint of White-wine, if you would have them plump; and when you find the syrup boil'd up sufficiently, take them off, and put them into your Gally-pots for use.

To Preserve Apricocks.

Observe when they are moderately ripe to pare and stone them, laying them a night in your Preserving-pan amongst Sugar, it being layed in Lays, and in the morning put a small quantity of fair Water or White-wine, and set them on Embers, and by in­creasing a gentle fire, melt the Sugar; when being a little scalded, take them off, and let­ting [Page 28] them cool; set them on again, and boil them up softly till they are tender and well coloured, at what time take them off, and when they are cool put them up in Glas­ses or Pots for your use.

To preserve green Walnuts.

Observe to gather them on a dry day, be­fore they have any hard shell, and boil them in fair water till they lose their bitterness; then put them into cold water, and peel off their Rine, and lay them in your Preserving-pan with layings of Sugar to the weight of the Nuts, and as much water as will wet it, so boil 'em up over a gentle fire; and again being cool, do it a second time, and put them up for your use. This way Nutmegs, with their green Husks, are Preserved.

To preserve green Pippins.

Observe to take them e're they are too ripe, chusing the greenest, pare them and boil them in water till they are exceeding soft, then take out the cores, and mingle the pulp with the water, ten Pippins and two pound of Sugar, being sufficient to boil up a Pottle of water; and when it is boiled to a thickness, put in the Pippins you intend to Preserve, and let them boil till they contract a greener colour then natural. And in this manner you may preserve Plumbs, Peaches, [Page 29] Quinces, or any thing of that kind that you are desirous to have green and pleasant.

To preserve Barberries.

Observe that you chuse the fairest bun­ches, gathered in a dry day, and boil seve­ral bunches in a Pottle of Claret till they are soft: strain them then, and add six pound of Sugar and a quart of Water; boil them up to a syrup, & put your Barberries scalded into the liquor, and they will keep the year round.

To Preserve Pears.

Observe that you gather those that are sound, not over-ripe, and laying at the bot­tom of an Earthen-Pot or Pan; a laying of Vine-leaves, lay another laying of Pears up­on them, and so do till the Pot is full: then to a pound of Pears add half a pound of Su­gar, and as much fair Water as will dissolve it over a gentle fire; where suffer them to boil till they are somewhat soft, and then set them by for your use.

To preserve Black Cherries.

Pluck off the stalks of about a pound, and boil them in Sugar and fair Water, till they be­come a pulp, then put in your other Cherries, with stalks, remembring to put half a pound of Sugar to every pound of Cherries; when find­ing the Sugar to be boiled up to that thick­ness, [Page 30] that it will rope, take them off and s [...] them by, using them as you see convenient.

To Preserve Eringo-Roots.

Take of the Roots that are fair and kno [...] ty two pound, wash and cleanse them, the [...] boil them over a gentle fire very tender, a [...] ter that peel off their out-most Rind, but b [...] ware of breaking them after they have lai [...] a while in cold water; put them into you Sugar boiled up to a syrup, allowing to eac [...] pound of Sugar three quarters of a pound o [...] Roots; which boiling a short time over [...] gentle fire, you may set them to cool, an [...] then put them up for your use.

As for Elicampane-Roots, scrape and cu [...] them thin to the pith, in lengths about you [...] finger, and put them into water, which yo [...] must often shift to take away the bitterness at which rate, being used twenty days, pu [...] three quarters of a pound of Sugar to every pound of Roots, the Roots being first boil­ed tender over a gentle fire till you find the Sugar has sufficiently taken; and then being cool, put them up in a Gally pot or Glass; And much at the same rate may manage any thing of this or the like nature, as Grapes, Peaches, Plumbs, &c.

Conserving Flowers or Fruits is somewhat different from this: Wherefore for the better instruction, I shall say something con­cerning it.

[...]o Conserve or keep any sort of Flower, as Roses, Violets, Cowslips, Gilleflowers, &c.

Take your Flowers well blown and clean [...]cked, bruise them very small in a Mortar, with three times the weight of Sugar; after which take them out, and put them into a [...]ipkin; and having thorowly heated them [...]ver the fire, put the Conserve up in Gally- [...]ots for your use.

To Conserve Strawberries.

Strain them, being first boiled in fair wa­ [...]er, and boil the pulp in White-wine and Su­gar as much as is convenient to make them [...]iff, &c. And thus you may Conserve any [...]ort of Fruit, the difference not being great [...]etween this and making Fruit Paste; of which I shall speak hereafter.

To Candy Ginger.

Take the fairest pieces, pare off the rind▪ and lay them in water twenty four hours and having boiled double-refined Sugar to the hight of Sugar again; when it begins to be cold, put in your Ginger and stir it till i [...] is hard to the Pan; when taking it out piece by piece, lay it by the fire, and afterward put it into a warm Pot, and tye it up close▪ and the Candy will be firm.

To Candy Orange-peel.

Take Peels of the best Civil Oranges, the meat being taken out, and put them into Water and Sugar boiling hot; where being well softned, boil Rose-water and Sugar up to a hight, till it becomes Sugar again; the [...] draw your Peels through it, and dry them in an Oven or Stove, or before the fire.

To Candy Cherries.

Take them before they are full ripe, stone them, and having boiled your fine Sugar to a hight, pour it on them gently, moving them, and so let them stand till almost cold, and then taken out and dried by a fire, &c.

To Candy Elicampane-Roots.

Take them from the syrup in which they [...]ave been Preserved, and dry them with a [...]loth; and for every pound of Roots, take a [...]ound and three quarters of Sugar: boil it [...]o a hight, and dip your Roots into it when [...]ot, and they will take it well.

To Candy Barberries.

You must take them out of the Preserve, [...]nd wash off the syrup in warm water, then [...]ift fine Sugar on them, and put them into [...]n Oven or Stove to dry, stirring or mo­ving them the mean while, and casting more Sugar upon them till they are dry.

To Candy Grapes.

You must take them after they are Preser­ved, and use them as the former.

To Candy Eringo-Roots.

Take the Roots pared and boiled to a convenient softness, and to each pound add two pound of fine Sugar, clarifie it with the Whites of Eggs that it may be transparent; and being boiled to a hight, dip in your Roots two or three at once, and afterward dry them in an Oven or Stove for your use. And in this fashion you may Candy any thing as to Fruit or Roots, to which, Candying is pro­per. [Page 34] And as for Flowers, which that w [...] are pleasant and ornamental, you may Ca [...] dy them after the following manner wi [...] their stalks and leaves, viz.

Take your various sorts of Flowers, [...] the stalks, if they are extraordinary long somewhat shorter; and having added abo [...] eight spoonfulls of Rose-water to a pound [...] white Sugar, boil it to a clearness; and as begins to grow stiff and cool, dip your Flowers into it; and taking them out presently lay them one by one in a Sieve, and hold over a chasing-dish of Coles, and they wi [...] dry and harden.

To dry Plumbs, Pears, Apples, Grapes, or the lik [...]

You must first Preserve them, then was [...] or wipe them; after which set them upo [...] Tin Plates in a Stove, or for want of it a [...] Oven, not to hot, and turn them as you see occasion, observing ever to let them hav [...] their Stalks on.

These things more especially being fit to be understood by a young Gentlewoman, [...] have spoken of them in order: And since there are many other things necessary, o [...] which I have said nothing, I shall proceed to give Instructions, as they occur, which I hope will prove altogether as profitable.

To make Marmalade of Oranges.

[...]Are your Oranges as thin as may be, and let 'em boil till they are soft in two or [...]ree waters, then take double the number [...]f good Pippins; divide them and take a­ [...]ay the core; boil them to pap without lo­ [...]ng their colour: strain the pulp, and put a [...]und of Sugar to every pint; then take out [...]e pulp of the Oranges, and cut the peel, [...]nd boil it till it is very soft: bruise it in the [...]yce of two or three Lemons, and boil it up [...] a thickness with your Apple-pap, and half pint of Rose-water.

To make Paste of Cherries.

Boil the Cherries till they come to be ve­ [...] soft, and strain the pulp through a fine [...]eve, and add a pound of Sugar to a pint; [...]ffen it with Apple-pap, and boil it up to a [...]ght, then spread it upon Plates and dry it.

To make Marmalade of Grapes.

Take the ripest Grapes, gathered in a dr [...] day, spread them upon a Table where th [...] Air and the Sun may come at them; afte [...] which, take from them the stalks and seed boiling the Husk and Pulp, or Juyce in a Pa [...] with often scuming, whilst it is reduced to third part, and then let the heat be gentle and when you find it thickned, strain [...] through a Sieve; and boiling it once more add a small quantity of fine sugar, or th [...] Powder of white Sugar-candy, and so put i [...] up in Pots covered with Paper for you [...] use.

To make Honey of Mulberries.

Take the Juyce of the black Mulberries and add to a pound and a half of their Juyc [...] two pound of clarified Honey, and boil ther [...] up with often scuming till a third part be consumed.

To make Jelly of Quinces, Currans or Gooseberries

Take the Fruit, and press out the Juyce clarifie it, and add to each quart a pound o [...] sugar, clarified and boiled up to a Candy hight; then boil them together till a thir [...] part be consumed; then add a pint of White wine, wherein an ounce of Cherry-tree o [...] Plumb-tree Gum has been dissolved, and i [...] will make it a perfect Jelly.

To make Lemon-Cakes, or Cakes of Lemons.

Take fine sugar half a pound, to two oun­ [...]es of the Juyce of Lemons, and the like [...]uantity of Rose-water; boil them up till [...]hey become Sugar again, then grate into it, [...]e rind of hard Lemons; and having well [...]corporated them, put them up for your [...]se into coffins, &c. being cold, and cover [...]m with Paper.

Artificial Walnuts are thus to be made.

Take a Sugar-plate and print it like a Wal­ [...]ut kernel, yellowing the in-side with Saf­ [...]on; then take seraced Sugar and Cinamon, [...]nd work them with Rose-water, in which [...]um-dragon has been steeped, into a Paste, [...]nd print it in a Mould made like a Walnut- [...]ell; and when the kernel and shell are dry, [...]ose them together with Gum-dragon or [...]um-Arabick, and they will deceive the [...]uest, who will take 'em for real Walnuts.

To make Artificial Oranges and Lemons.

Take Moulds of Alablaster made in three [...]eces, bind two of them together, and let [...]em lye in the water an hour or two; boil­ [...]g to a hight, in the mean time as much su­ [...]ar as will fill them: the which being poured to the Mould, and the lid put quickly on, by suddenly turning will be hollow: And [Page 38] so in this case to the colour of the Fruit yo [...] cast, you must colour your sugar in boiling.

To make red Quince-Cakes.

Take the syrup of Quinces and Barbarie [...] of each a quart; cut into it about a doze [...] Quinces free from rind and core: boil the [...] till they are very soft, then strain the pu [...] or liquid part, and boil it up with six poun [...] of sugar till it be Candy-proof; then take out and lay it upon Plates, as thin as yo [...] think convenient, to cool.

Clear or transparent Quince-Cakes are ma [...] thus.

Take a pint of the syrup of Quinces, an [...] a quart of that of Barberries: boil and cl [...] ­rifie them over a gentle fire, keeping the [...] free from scum; then add a pound and quarter of Sugar to the Juyce, Candying a [...] much more, and putting it in hot, and [...] keeping it stirring till it be near cold, at wha [...] time spread & cut it into Cakes as the forme [...]

To make Marmalade after the Italian fashion.

Take about thirty Quinces, pare them take out their cores, and put to them a quar [...] of water and two pound of sugar; boil them till they are soft, then strain the juyce and th [...] pulp, and boil them up with four pound o [...] sugar till they become sufficiently thick.

To make white Quince-cakes.

Clarifie your sugar with the Whites of [...]ggs, putting to two pound a quarter of a [...]nt of water; which being boiled up, add [...]y sugar, and highten it to a Candy: then [...]e Quinces being pared, cored and scalded, [...]eat them to pulp, and put them into the [...]iling sugar, not suffering them to boil long [...]efore you take them off, and lay them on [...]lates.

To make Maccaroons.

Blanch a convenient quantity of Almonds, [...]y putting them into hot water: beat them [...]e in a Mortar, strewing on them as you [...]eat fine seraced Sugar; and when they are [...]ell mixed, add the Whites of Eggs and [...]ose-water; and when they are of a conve­ [...]ent thickness, drop the Butter on Wafers [...]yed on Tin-plates, and bake 'em in a gen­ [...]e Oven.

To make a Leach of Almonds.

Take half a pound of Almonds blanched, [...]eat them in a Mortar, and add a pint of [...]w Milk, and strain them; add more, two [...]oonfulls of Rose-water, and a grain of [...]usk, with half an ounce of the whitest [...]ng-gass, and strain them a second time for our use.

To make Sugar smell like Spice.

Lay lumps of Sugar under your Spice, sprinkle them with some of the Distilled-wat [...]

To make a Quiddany of Plumbs, Apples, Quin [...] or any other Fruit that is proper.

Take a quart of the Liquor of the Preseved Fruit, and add a pound of the Fruit ra [...] separated from the stone, rind or core: b [...] it up with a pound of Sugar till it stands u [...] on a knife-point like a Jelly.

To make a Conserve for Tarts of any Fruit th [...] will keep all the Year.

Take the Fruit you intend, peel off t [...] rind, and remove the core or stone, th [...] put them into a Pot, and bake them with small quantity of Water and Sugar; bei [...] bak'd, strain 'em through a strong cloth adding Cinamon, Sugar and Mace, very sin­ly seraced, boil them on a gentle fire t [...] they become as thick as a Jelly, and th [...] put them up into Pots or Glasses stopp [...] close, and they will have their proper ta [...] at any time.

To preserve Medlers.

Take the Fruit and scald them in fair w [...] ter till the Skin may be easily taken off, th [...] stone them at the head, and add to ea [...] [Page 41] pound, a pound of Sugar, and let them boil till the Liquor become ropey; at what time take them off, and set them by for your use.

To make Sweet-meats of any Apples.

Make your Jelly with those that are most soft and pleasant, then cutting other Apples round-ways, put them into a Glass or Pot, and let them stand six days, then boil 'em with the addition of a quarter of a pound of Sugar, to a pound of Liquor, not breaking them, but seasoning them further with the Juyce of Lemons, Oranges, Cloves, Mace, and Perfuming them with a grain of Amber-grease.

To make each sort of Comfits, vulgarly called Covering-seeds, &c. with Sugar; observe as followeth.

You must provide a Pan of Brass or Tin, to a good depth, made with Ears to [...]ang over a Chafing dish of Coles, with a Ladle and Slice of the same Mettal; then cleanse your Seeds from dross, and take the finest Sugar well beaten: put to each a quar­ [...]er of a pound of Seeds, two pounds of Su­gar; the Seeds being first well dried, and your Sugar melted in this order, put into [...]he Pan three pounds of Sugar, adding a [...]int of Spring-water, stirring it till it be moi­ [...]tened, and suffer it to melt well over a clear [Page 42] fire till it ropes, after that, set it upon hot Em­bers, not suffering it to boil, and so from your Ladle let it drop upon the Seeds, and keep the Bason wherein they are continually mo­ving, and between every Coat rub and dry them as well as may be; and when they have taken up the Sugar, and by the motion are rolled into order; dry them in an Oven, or before a fire, and they will be hard and white.

Thus, Gentlewomen, have I let you under­stand the depth of Curiosities of this kind, and such as are sutable to be done by your self, or at least to be observed whether they are done as they ought, by those you imploy to perform 'em, whether your House-keeper or Woman; for if your self appear ignorant herein, those that perform it will either have your want of understanding in contempt, or not perform as they ought. Wherefore lea­ving them to be considered and practised by you at leasure, I shall proceed to the remain­ing Curiosities in their order. And first, as to what belongs properly, especially in many cases, to your self, lest by too long abste­nance your Appetite should be paul'd. I in­vite you to a Table furnished with dainties, and really let you understand what your Be­haviour must or ought to be abroad or at home; and how, if it comes to your turn▪ you must handle your Knife and Fork, &c. [Page 43] in Carving the several sorts of Fowl, Fish and Flesh, of Beasts, &c.

If Hair, that comely Ornament of your Sex, be wanting, occasioned by Sickness or defect of moisture, &c. To recover it.

Take the Ashes of Hysop-roots, the Juyce of Marshmallows, and the Powder of Eli­campane-roo [...]s, of each an ounce: boil them in half a pint of White-wine, with a dram of the Oyl of Tartar, till half be consumed, and [Page 53] with the remainder Anoint the ball'd place, and the hair will be restored.

To preserve the Hair from falling off.

Burn Pigeons dung to Ashes, of which take the quantity of an ounce, put them into [...] pint of water where Wood-ashes have [...]oaked: then add two ounces of the Juyce of [...]enegreen or Housleek, and one of fine Su­gar-candy, and half an ounce of Rosemary [...]lowers: boil them together, strain them well, and wash the place six or seven times, and the Hair will not only remain firm, but what is fallen off will renew.

Of Hair grow too thick or unseemly in any part of the Body.

Take Gum-Arabick, and boil it to the [...]hickness of a Salve in the Juyce of Hemlock, and lay it on the place Plaster-wise; and when it is taken off, which must not be un­ [...]er two days, it will bring off the Hair by [...]he roots, not permitting any more to grow [...]n that place.

To make the Hair fair and beautifull.

Cleanse it from dust by washing it in Rose-Vinegar, then boil an ounce of Turmerick, the like quantity of Rubarb, with the leaves of Bay-tree cut small, to the quantity of a handfull, boiled in a quart of water, where­in [Page 54] half a pound of Allom has been dissolved and by often washing your Head with th [...] decoction, it will make your Hair fair an [...] lovely, unless it be a deep red, or exceedin [...] black.

To cleanse the Skin of the Face and make beautifull.

Take and distill the Blossoms of Pease an [...] Beans with the like quantity of the flowers o [...] Fumitory and Scabeous, and wash the Fac [...] with it morning and evening, anointing it a [...] terward with a small quantity of Oyl o [...] Myrrh; and by often using it, you will hav [...] cause to admire the effects. Rosemary flowers boiled in White-wine, have likewise thei [...] wonderfull quality in this kind.

To take away Freckles.

Take the Galls of two Cocks, a handful [...] of Rye-flower or Meal, a pint of Verjuice [...] two ounces of Plantane-water, and one o [...] the Oyl of Bitter Almonds: boil them, an [...] strain out the liquid part, when a third par [...] is consumed, then boil it again till it become [...] a kind of an Ointment; and often anointing the Face therewith, will remove 'em.

To make a clear, white and smooth Skin.

Take an ounce of Barrows grease, the Whites of two Eggs, half an ounce of the [Page 55] [...]shes of Bay-tree roots or leaves, a quarter [...]f an ounce of Honey of Roses, and a quarter [...]f a pint of Plantane-water: boil them till [...]hey become an Ointment, and use it to the [...]nd above-mentioned.

To take away Sun-burn.

A handfull of Spanish Salt dissolved in the [...]uyce of two Lemons, is a speedy remedy, [...]he Face and Hands being often rubbed with [...], and it as often suffered to dry upon them

To take away Wrinkles, and make the Face look youthfull.

Take of Brandy, or Spirit of Wine, a quar­ [...]er of a pint; of Bean-flower and red Rose- [...]ater, each four ounces; Water of Lillies, our ounces; the Juyce of Briony-roots, two [...]unces; and of the decoction of Figgs, two [...]unces: Incorporate them over a gentle fire, [...]nd use it as a Wash.

To take away the Red Spots, occasioned by the Small Pox.

Wash your Face with Juyce of Lemon, [...] which beaten Allom and Bay-salt has been [...]issolved; and to wear out the Pits, or pre­ [...]ent them gnawing deeper, as you grow in [...]ears, Take half a pint of the Spirit of Vine­ [...]ar, an ounce of Mustard-seed, a quarter of [...] pint of the Juyce of Marshmallows, and a [Page 56] handfull of Bran: boil them together, an [...] put the liquid part in a Viol, with whic [...] wash your Face morning and evening, an [...] you will find the effect will answer the trouble.

To take away Pimples and Redness in the Face▪

Dissolve half an ounce of Alom in th [...] White of an Egg, and a spoonfull of Vinegar: beat it together till it is well mixed, an [...] when you go to bed, lay it Plaster-wise upon the place, and your desire will be effected.

To take away the hot swelling of the Face.

Boil Rosemary-blossoms, or leaves o [...] Groundsil and Chamomile in White-wine and not only wash your Face in the Juyce but lay the Herbs stamped with a small quantity of Oyl of Roses, Pultis-wise, to the plac [...] afflicted.

To Restore a Ruby Face to its former Complexion▪

Take the yolks of two Eggs, an ounce o [...] fresh Butter, four drams of Camphire, ha [...] a pint of Rose-water, an ounce of the Oy [...] of Bays: mingle them well by heating then over a fire, and anoint the Face with th [...] Oyntment, for they will produce, if well bea [...]n [Page 57] and kept stirring, and strained through a [...]oollen cloth an, Oyl, &c.

To make the Hands soft and white.

Take of Bean and Lupin-flower, of each handfull; of Starch, Corn, Rue and Orice, [...]nd sweet Almonds, two ounces: beat or [...]rind them together, and with the Powder [...]ash your Hands often.

To make an Excellent Wash-ball for the Hands and Face.

Take two ounces of Calamus aramaticus, of Rose-flowers, and the flowers of Lavender, each a handfull; three ounces of Orice, and [...]n ounce of Cyprus: beat them well, scrape [...]nto the Powder of them, being sifted as much Castle sope as will make it into Balls, when mollified with Rose-water.

To prevent marks of the small Pox, in the Face.

Boil Cream and Honey of Roses to an Oyntment, and therewith anoint the places, during the Patients sickness, where you fear the deformity.

To make Teeth white and continue sound.

Take of the Powder of Roach-Allum a quarter of an ounce, the like quantity of the Powder of fine Pumice-stone, half as much Bay-salt, and half a quarter of a pint of the [Page 58] Juyce of red Sage: boil them over a gent [...] fire till they appear thick, and with the redue rub your Teeth every morning, washin [...] your Mouth with Water and Honey.

For want of this, boil a like quantity Rosemary, Sage and Allom, in Spring-wate [...] rub your Teeth therewith, and wash you Mouth with the Juyce or Water of Ladie [...] Thistle root, or the root of Hore-hound, an [...] it will restore the Gums, and preserve th [...] Teeth white and firm.

A fine Pumice-stone only will make Teeth if found, as white as Ivory, by gentle rubbing.

To cause a sweet Breath.

Take four ounces of Cummin-seed, a [...] much of Anniseed, with half as much of th [...] tops of Lavender: bruise them and boil them in Wine, sweetned with white Sugar-candi [...] drink, when you rise and go to bed, an ounce of the liquid part, and in ten or twelve days your Breath will be as sweet as ever, unless the Lungs are putrefied.

If your Eyes are Blood-shot, to remove that un­seemly grievance.

Take two ounces of the Roots of red Fen­nel, stamp them and press out the Juyce, and mingle it with half an ounce of clarified Ho­ney: heat them gently over the fire till they [Page 59] [...]come an Oyntment, anoint therewith the [...]e-lids, and drop a drop with a feather into [...]ch Eye: and in so doing, and washing [...]em with White-wine or Eye-bright-water, [...]e redness will vanish.

A rotten Apple, Bole-armorick and Bread, [...]ade into a Poultis, by braying them in a [...]ortar, and laying them over the Eyes, wet­ [...]d a little with Eye-bright-water, between [...]o fine cloths, will do the same; as also move an Inflammation.

[...] by the Wind, or sharpness of the Air, clefts hap­pen in your Lips.

Take Deers Suet an ounce, the like quan [...] ­ty of Spermaceti; add thereto an ounce of [...]e Juyce of Housleek or Senegreen, and [...]ake them into an Oyntment, and anoint [...]our Lips, or any part of your Face so af­ [...]cted; it will likewise serve for your Hands, &c. doing it when you go to bed, and draw­ [...]g on a pair of soft Gloves.

To restore a singular Complexion in the Face where it is wanting.

Take green Hysop, when the Flowers are [...]n it, stamp it, and strain out the Juyce: [...]weeten it with white Sugar-candia, and boil [...] up with a third part of the Juyce of Pom­granets; [Page 60] and when it is clarified use you [...] self to drink six spoonfulls of it in warm A [...] morning and evening, and you will find th [...] advantage.

To remove any ill scent from out of the Nostri [...]

Snuff up or inject with a Sirringe, White wine, wherein Ginger, Cloves and Calamin [...] have been boiled, and provoke your self t [...] sneeze with the Powder of Piritum, steepe in the Juyce of Senegreen, and afterwar [...] dried to it's original dryness in the Sun.

To make a sweet Water to be used by Gentlew [...] ­men on sundry occasions.

Take a pint of the Water of Mugwort [...] half a pint of the distilled Water of Peach-blossoms, drop into them, when warm eigh [...] or nine drops of the Oyl or Spirit of Cloves and as much of Nutmegs: stop it close, and shake it when you use it.

To take away Warts, very troublesome, on sundry occasions.

Take the Juyce of Senegreen and Purslain adding to it an ounce of both together, ten or twelve drops of Oyl of Tartar, and wash the Warts with it when hot, and they will fall away.

[...]o kill Black-headed Worms in the hands or face.

Take half a pint of Wormwood-water, an [...]unce of the Ashes of Suthern-wood, and [...]alf an ounce of black Sope: boil them till [...]he moisture be so far consumed, that they [...]ome to a thickness: then add an ounce of Oyl, make them into an Oyntment, and a­ [...]oint the place where they be, which you [...]ay perceive by their black heads, and they will, by often doing it, dye and waste away.

To take away Freckles, Morphew or Scars in the face.

Take half a pint of the Spirit of Wine, Rosemary-flowers two ounces, the Juyce of Elder-leaves two ounces, and the Marrow of Sheeps-feet or Hogs-feet two ounces; boil [...]hem till a third part be consumed, and anoint your face therewith. Or for want of it, Take of the Oyl or Oyntment of Cittern four ounces, and two of Pomatum; anoint your face with them when well incorporated, and six hours after wipe it off, and wash your face with Bean-flower or Rosemary-flower water.

In case of a Ring-worm in the Face.

Take half a quarter of a pint of the Vine­gar of Squills, a quarter of an ounce of the [...]uyce of Sellendine, three drams of the Oyl of Tartar, and as much of the Powder of [Page 62] Alloes: heat them over the fire till they come thick, and lay some of it Plaster­ [...] to the place grieved.

To cleanse the Body and make it comely.

Take red Roses two handfulls, of red Sa [...] and Lavender-flowers the like quantity handfull of Featherfew, and as many B [...] leaves: boil them in Spring-water, adding handfull or two of Salt, and wash your as warm as with conveniency you may.

To Curl the Hair.

Take three ounces of Pine-nut kerne [...] dry them and beat them into Powder, th [...] add to them half a pint of the Water of Wa [...] flowers, and two ounces of the Oyl of My [...] tle: boil them into a thickness, and strain [...] out the liquid part, anoint the Hair, and [...] it up; and so you will find it will in twice thrice doing keep the curl.

To make Hair black.

Take two ounces of the Juyce of gre [...] Walnuts, as much of that of red Poppey [...] an ounce of the Oyl of Myrtle, and of th [...] of Costomary, the like quantity: boil 'em an Oyntment, and anoint the Hair therewi [...] often, and it will effect your desire.

Gentlewomen, your Breasts be over-large, (and by that means troublesome) to reduce them.

Make an Oyntment of Roach-Allom and [...]yl of Roses, with a small quantity of Scabe­ [...]s-water, and they will contract themselves [...] being often anointed.

To make a sweet Bath.

Take the flowers or peels of Cittrons, the [...]wers of Oranges and Gessamine, Laven­ [...]r, Hysop, Bay-leaves; the flowers of Rose­mary, Comfry, and the seeds of Coriander, [...]dive and sweet Marjorum; the Berries of [...]yrtle and Juniper: boil them in Spring- [...]ater, after they are bruised, till a third part [...] the liquid matter is consumed, and enter in a Bathing tub, or wash your self with it [...]arm, as you see occasion, and it will in­ [...]ferently serve for Beauty and Health.

[...] make Musk-bags to lay amongst your Cloaths.

Take the flowers of Lavender-cotton six [...]nces, Storax half an ounce, red Rose- [...]aves two ounces, Rhodium an ounce: dry [...]em and beat them to Powder, and lay them [...] a bag wherein Musk has been, and they'l [...] an excellent scent, and preserve your oaths from Moths or Worms.

To make Musk-balls.

Take of the flower of Almonds six ounce Castle-sope six ounces: wet them in Ro [...]-water, and infusing two grains of Mus [...] make the Paste up into balls without he [...] ing.

To make burning Perfume.

Take an ounce of Storax, the like quanty of Mace, Cinamon and Nutmeg: bru [...] them together, and add the Powder of C [...] sa, and two ounces of the Oyl of Myrrh, more if that suffice not to make it into roll or instead of it, you may use Virgins Wa [...] and being set on fire, it will cast a precio [...] scent.

To make a scent of Rosemary.

Take your Perfumer, and heat it over chasing-dish of coals; put into it, being pr [...] ty hot, two spoonfulls of Rose-water, h [...] a handful of Rosemary-tops, and six dra [...] of Sugar, and all the house will be scented.

Another excellent Perfume; how to make it.

Take a quarter of a pint of Rose-wate [...] two grains of Amber-grease, two peny weig [...] of Sugar, and a grain of Civit; beat them t [...] gether, and put them into your Perfumin [...] pot over the fire, and it will send forth a d [...] licate odour.

An Excellent Perfume good against Infectious Air, and exceeding pleasant; how to make it

Observe to take half a quartern of Spike-water, as much of Rose-water; a quarter of an ounce of Cloves, with seven or eight Bay- [...]eaves shread; and six grains of Sugar, and boil them in your Perfumer.

To make Musk-Cakes.

Take half a pound of red Roses; bruise them well, and add to them the water of Basil, the Powder of Frankincense, making it up with these a pound; add four grains of Musk: mix them well to a thickness, make them into Cakes, and dry them in the Sun.

Thus, Gentlewoman, have I made you sensible of such Curiosities, as are not only pleasant, but as highly advantageous. And now least you should be wanting in what is further necessary in the preservation and re­stauration of Health, I shall give you some admirable Receipts in Physick and Chyrur­gery, that you may be helpfull to your self and others: Such they are, as have been of­ten administred, and used with success; and such as, if rightly and seasonably applied, can do no harm; nor are they unfit for the Closet of a Gentlewoman, therefore accept them in good part.

For Pains in the Head.

Take a Rose-cake, steep it in Bettony water, and apply it to the Forehead and Temples cold, often wetting it, and the Pai [...] will abate.

In case of an Ague.

Take Rye-meal, temper it well with the yolk of an Egg, then spread it Plaster-wise and strow upon it the Powder of Juniper [Page 67] berries, and lay it to the parties Wrists, gi­ving him to drink a draught of hot Ale, wherein blew Lilly-roots have been steeped a night, and a white Flint-stone red hot quen­ched, and let him or her thereupon go into a hot bed; and by several times using it, the advantage will appear.

Or, Take two quarts of small Ale, shread into it a handfull of Parsley, and the like quantity of red Fennel, of Centory and Pim­pernel, each a handful: boil them in the Ale till a third part be consumed; sweeten it then with Sugar-candy, and let the party drink it hot upon the approach of the cold fit.

For the yellow Jaundice.

Take a large Onion, make it as hollow as you can; put into the cavity a quarter of an ounce of Venice-Treacle, and as much Ho­ney, with a dram of Saffron: set the Onion on a gentle fire, and when by often turning it is sufficiently roasted, press it together with what was in it, and let the party grieved take a spoonfull of it for three days together in White-wine.

For the black Jaundice.

Take Sage, Parsley, Groundsil and Smal­age, and boil them in Pottage with Swines-flesh; and in often eating it, the grievance will be removed.

For a dry Cough.

Take Anniseeds an ounce, the like quan­tity of Ash-keys, as many Violet-flowers and the Powder of Licoris: beat them together, when dried, till they be a Powder then put them into a pint of White-wine sweetning it with two ounces of white Sugar candia: boil them into an Electuary, and le [...] the party take the quantity of a Walnut every morning fasting, drinking after it a glas [...] of warm Ale or Milk.

To make a green Ointment.

Take a pound of Barrows-grease, add [...] it an ounce of Verdigrease, of Salgem ha [...] a scruple: make them up into an Ointment over a soft fire, and it is used with success i [...] case of old sores or bruises.

To break an Imposthume or Swelling.

Take an ounce of the Roots of White Li­lies, half a large Onion, and half an ounce of Barrows-grease; stamp them together and being fryed, lay it hot to the place.

To remove the humour that occasions the Green sickness in Virgins and young Widows.

Take a quart of Claret, a pound of bles [...] Currans, a handfull of young Rosemary-top [...] with half an ounce of Mace: bruise them [Page 69] and boil the liquid part to a pint, and let the party afflicted drink half a pint hot morning and evening for a week together.

Sir Philip Parry's Emplaister; how to make it, and its Virtue.

Take of Olive-oyl two pounds, red Lead one pound, white Lead one pound; beat and serace them; of Castle-sope twelve ounces: incorporate them in an Earthen-pot well gla­zed, then set them on a gentle fire for an hour and half, stirring them continually till the matter become the colour of Oyl, and somewhat dark. Try it on a Plate, if it cleave not thereto, it is enough, then spread it on your Linnen, or dip the Linnen into it, and smooth it with a sleek-stone, and it will not lose it's Virtue in many years.

This Plaister, applied to the Stomack, provoketh Appetite, taketh away the grief or pain. Ap­plied to the Reins, it stoppeth the Bloody-flux, the Running of the Reins, the Heat in the Kidneys, and the weakness of the Back, and is good for Swellings, Bruises, Aches, &c.

A most Approved Plaister for the Rupture.

Take of Alloes and Cittron one ounce, Dragons blood an ounce, Myrrh an ounce, Mastick, Bole-Armonick, Gum-dragant, of each three ounces; make them into a Pow­der, and with the Juyce of red Housleek, work them into a Plaister.

A Salve Excellent to draw and heal, &c.

Take a pennyworth of Turpentine, as much Virgins Wax as a Walnut, the like quantity of fresh Butter, a spoonfull of Honey melt them into a pan, and strain the substance into fair water, and make it into a Roll for your use.

An Excellent Emplaister for a new or old Sore.

Take of Rosine four ounces, melt it, then of Turpentine take an ounce, and two ounces of Wax, the like of Sheeps-suet cleared from the skin, and a spoonful of Olive-oyl: boil them over a gentle fire, and then strain them into water, and apply them as a Salve.

Dr. Morsus Emplaister, commonly called Oxe­crotium.

Take Ship-Pitch, Saffron, Colophony, Bees-wax, of each three ounces; Turpentine, Gal­banum, Amoniacum, Myrrh, fine Frankin­cense, Mastick, of each an ounce and three scruples: lay your Galbanum a night in Vi­negar, then boil and strain it; melt your Gums, and mingle them by stirring: put in last your Turpentine, and being well incor­porated, make it into Rolls, and use it in case of Pains, Aches, Bruises, Strains, Dislo­cations, and to strengthen the Nerves, &c.

Oyl of Rosemary-flowers; how to make it, with its Virtual Operation.

Take a good quantity of Rosemary-flow­ers stamp them and put them into a Glass with strong Wine: stop the Glass close, and set it in the Sun six days, then distill the Flow­ers and Wine with a soft fire, and the effect will produce both Water and Oyl; separate them, and keep the Oyl close in a Glass.

This Oyl is good against the inveterate Head­ach, it comforteth the Memory, and perserveth the sight, by being drunk in a Glass of Wine, or dropped into the Eyes: being dropped into the Ears, it helpeth Deafness, and is good in case of the Dropsie, yellow Jaundice, Rising of the Mother, &c.

An Excellent Powder to provoke Urin, and send forth the Gravel and Stone.

Take a Flint-stone and beat it in a Mortar to a fine and subtil Powder, serace it and keep it in a Bladder till you have occasion to use it, then take half a dram fasting in a Glass of White-wine or Ale, and keep your self warm.

A Powder to ease the Pains of the Gout.

Take of fine Ginger two drams, four drams of dried Elecampane-root, Licoras half an ounce, Sugar-candy three ounces [Page 72] beat them to a fine Powder, and serace the [...] drinking off the Powder, a dram at a time fasting in a Glass of Ale.

A Water for easing the Pains in the Teeth.

Take of red Rose-leaves half a handfull, Pomgranet-flowers the like quantity, two Galls thin sliced; boil them in three quarters of a pint of red Wine, and half a pint of fair Water, untill a third part be consumed; strain them, and hold a spoonfull at a time in your mouth, and lay a hot cloth to your cheek dipped in the liquid part, &c.

An Excellent Water for the Ulceration of the Yard.

Take Water wherein Iron has been often [...] [...] ces of Pomgranet-piles and flowers of each, three drams; of Plantane and Housleek, each an ounce and a half; of Honey of Roses, Turpentine, each half a pound; Allum six ounces, white Copperas three drams: boil them till half be consumed, then add Verdi­grease three ounces; strain them, and gent­ly boil them again; then letting them settle, take the thin and rarify'd part, and inject it with a Syringe, anointing the place grieved with the other part.

An Ointment to cleanse Sores either old or new.

Take two ounces of Turpentine, wash it well in a Barly-water, put it to the yolks of six new-laid Eggs, Honey of Roses, or com­mon Honey four ounces: mingle them well over a gentle fire till they become an Oint­ment, and then dip the Tents or Pledgets in it, and apply them.

Flos Unguentorum; how to make it; together with its Excellent Virtue.

Take Rosin, Perrosin, of each half a pound; Virgins Wax, Frankincense, of each four oun­ces; Mastick half an ounce; Stags-suet four ounces; Camphire two drams: Pound, and melt them over a gentle fire, then strain them into a Pottle of White-wine; and when it is luke-warm, put thereto three oun­ces of Turpentine, stirring it till it be cold, and then put it up for your use.

It is exceeding good for old Wounds, in order to the ingendring good flesh, and cleansing them; wasting likewise the bad flesh, and is good for all manner of Imposthumes in the Head, and in the Body; also for Strains in the Sinews: It draweth out Thorns or Splinters of Bones; it healeth Botches and Scabs, and is good for the Noli me tangere; and is an excellent Sear-cloth for the Gout, Sciatica or Aches in any part of the Body.

For a Scald, or any Burn, an Excellent Ointment

Take of Cream a quart, Fern-roots a handfull: slice and wash the Roots, and the [...] boil them in the Cream in an Earthen-pot till they Jelly, and at what time there is an oc­casion to use it: Ferment it with a Spatula, and apply it on a Linnen-cloth, often renew­ing it.

An Excellent Ointment to asswage Pain, and coo [...] any extraordinary Heat by what means soever it happen.

Take of white Carrate four ounces, Oyl of Roses ten ounces, red and white Saunders, red Roses, Myrrh, Olibanum and Mastick, of each two drams; Camphire half a dram, Turpentine two ounces and a half, and make them into an Unguent.

A Tobacco-Salve for any fresh Wound.

Take of the Juyce of green English To­bacco a quart, of Olive-oyl a pint, of Wax and Turpentine, each an ounce and half; an ounce of Verdegrease: boil them over a gen­tle fire for an hours space, and make them up in Rolls for your use.

Note, That the best Cloth for Plaister is new Lockram, and the worst Calico, or such cloth as has been starched.

For the shrinking of the Nerves or Sinews, a Plaister.

Take of Water-cresses and Cammomile, each a handfull; stamp them and fry them with a handful of Wheaten-meal, and two ounces of Honey; then spread them on a cloth, and apply them to the place at hot as may be well endured.

A Dredge Powder, that purgeth Choler, Phlegm and Melancholy.

Take of Turbith one ounce, Ginger, Ci­namon, Mastick, Gallengale, grains of Pa­radise, Cloves, Anniseeds, the Herb called Mercury's Finger and Diagr [...]dium of each half an ounce: the leaves of Senna two ounces Loaf-sugar four ounces; dry them that the [...] may be pulverized, and mingling them well take a dram in a morning fasting either in a glass of White-wine or warm Ale.

An Excellent Powder to purge the Head by Sneezing.

Take of the Roots of Sneezing-wort o [...] Bartram an ounce, Castorum half an ounce of white Hellebore and black Hellebore each an ounce; Marjorum a handfull: dry them and make them into a Powder, using the Powder moderately as you see occasion.

An Excellent Powder for the Falling-sickness.

Take a Mans Scull that has not ben a­bove a year buried: bury it in hot Embers till it become white, and easie to be broken: Then take off the uppermost part of the head to the top of the crown, and beat it into Powder; then grate a Nutmeg, and put it to it, with two ounces of the blood of a Dog dried and powdered: mingle them together, and give the grieved party a dram morning and evening in White-wine or new Milk.

An Excellent Powder for hollow Ulcers.

Take Frankincense, Mastick, Myrrh, Sar­cocol, Bole-armorick, Dragons blood and [...]arly-meal, of each an ounce: make them [...]nto a Powder, and sprinkle a little of it in the Ulcer, &c. and bind it up: which often doing, will fill it with flesh.

A Powder to Incarnate any Wound.

Take of Hog-Fennel half an ounce, Flowerdelize five drams, Myrrh three grains, [...]he greater and lesser Centaury, of each two [...]rams: Round Aristolocia, Tuttioe, Oppoponax, Meal of Orobus, each two drams and a half: [...]eat them into fine Powder, and strew them [...]pon the wound as you see occasion.

An Excellent Powder to stay the bleeding of Wounds, &c.

Take Quick-Lime, Dragons Blood, Al­ [...]es, Frankincense, Copperas, of each four [...]rams: incorporate them, and being finely [...]owdered with Cobwebs, and the White of [...]n Egg: apply the Powder by sprinkling it [...]n the wound.

An Excellent Poultis for any Ach, Sprain or Dis­location.

Take of Smallage, Marshmallows, Cam­momile and Groundsil, each a handful well [...]icked: stamp them and fry them in six oun­ces of Barrows grease with the yolks of two Eggs, and apply them as hot as may be well endured to the place grieved.

An Excellent Powder in case of the Small Pox, or any Infectious distemper.

Take half an ounce of English Saffron, dry it till it may be pulverized, add to it six grains of Bezoar-stone, a dram of Myrrh, and an ounce of white Sugar-candy: Incor­porate them, and let the party take a dram at a time in White-wine, not exceeding a spoonfull.

An Excellent Confection to preserve against t [...] Plague, or any Pestilential disease; as al [...] from the effects of bad Airs.

Take green Walnuts, number six: Bau [...] and Rue, of each a handfull; Plantane an [...] Bettony the like quantity: bruise them wit [...] fine Sugar and Spirit of Wine then dry th [...] whole matter in an Oven or Stove till it becomes as solid as Conserve of Roses, and le [...] the party take fasting as much as a Hazle-nu [...]

For the Consumption, an Excellent Receipt.

Take the Hearts of three Sheep new killed, cleansed from the blood and strings soak them a night and a day in White-wine dry them again, and put them into a new glazed Pipkin, covering them above and below with Rosemary-branches: then add Cloves, Sugar, Harts-horn, of each three ounces, and four ounces of white Sugar-candy, and as much Asses Milk as will cover them; then stop them close with Paste, and let them stand in an Oven the Baking o [...] Houshold-bread; after that press out the liquid part, and take a spoonful morning and evening.

An Excellent Drink for the Windiness of the Sto­mack or Spleen.

Take a handful of Broom-buds, the like quantity of Anniseeds; of the Roots of Sca­beous [Page 79] an ounce: boil them in a quart of new Ale, sweeten the liquid part with brown Su­gar, and drink half a quartern hot at a time morning and evening, or when you find your self oppressed; and in so continuing it for a week, you will find great relief.

The Lord Denise's Excellent Medicine for the Gout; how to make and apply it.

Take four handfulls of Burdock-leaves, with the stalks on, shread them and bruise them: strain out the Juyce and clarifie it, adding half the quantity of Olive-oyl, and keep it close stopped in a glass; and as you use it, apply it with a hot cloth to the place grieved.

To make Gascoign-Powder.

Take of white Amber, Seed, Pearls, Harts-horn, Eyes of Crabs and white Corral of each half an ounce; of the black Thighs of Crabs, calcined before they are boiled, two ounces; adding to every ounce before mentioned an ounce of Oriential Bezoar: bruise and serace them to a fine Powder, and it is excellent, two scruples of it drunk in a spoonfull of Wine, to expell evil va­pours from the brain to comfort and corro­borate the heart, and restore a decaying con­stitution; and for the better keeping, you may make it into Lozenges with the Jelly of Harts­horn and Saffron.

For the Dropsie.

Take Setwell, Calamus-aromaticus and Ga­lingale, of each an ounce; of Spikenard, hal [...] an ounce: bruise them, and hanging in a bag, let them be covered with two gallons o [...] Ale, the which at four days end let the party drink morning and evening.

To make an Excellent Water for any Disease in the Eyes.

Take half a pint of White-wine, and as much of white Rose-water; of the Water of Celendine, Rue, Eye-bright and Fennel, each two ounces; of Prepared Tuttiae six ounces: of Cloves as many; of Sugar-Rosate a dram: mix them over a soft fire, and being clarified, wash your Eyes therewith as you see occasion.

To break the Wind.

Take the Juyce of red Fennel and Anni-seed in warm Ale.

To prevent spitting Blood.

Take Rue, Smallage, Mint and Bettony; boil them in new Milk, and drink the liquid part as hot as you can.

To stay bleeding at the Nose.

Take the Juyce of Bettony, with a small quantity of Salt in it, and snuff it up your Nose, [Page 81] [...]d stop it in with the Herb, the Juyce of [...]ung Nettles; and Sugar is good upon the [...]e occasion.

To kill a Fellon.

Take the hard roasted yolk of an Egg, [...]d beating it with a roasted Onion, lay it to [...]e place grieved.

[...] make an Excellent Salve for a Scald, Burn, [...] Cut or any old Sore.

Take a pint of Olive-oyl, half a pound of [...]ees-wax, red Lead three ounces, red Wine [...]wo ounces, and Deers-suet three ounces; [...]oil them together in a glazed Earthen-vessel [...]ll they are of a darkish colour, and then [...]ake it up into a Salve for your use.

To remove the Pain of the Tooth-ach.

Take Henbane-seed, Hysop-seed, and the [...]owder of the root of black Helebore: bruise [...]hem together, and make them up into small [...]ellets with a little Tar or Turpentine: If [...]e Tooth be hollow, stop it in with Lint; if [...]ot, let it lye between your Cheek and [...]um.

For the Feaver.

Take two handfulls of Wood-sorrel, the [...]ke of the Leaves of Barberries: boil them [...] Spring-water, sweeten it with Sugar, and [Page 82] give the party two scruples of Bezoar-po [...] der in a quarter of a pint of it, and it wond [...] fully prevails against the distemper.

Many more things there are that rem [...] fitting for a Gentlewoman to know; but [...] to be tedious, I shall refer them to your S [...] vants in their several places and station▪ And supposing you by this time to have re [...] ed the fruits of a chaste and happy Marriag [...] and blessed with a tender, yet smiling, O [...] spring, that it may flourish. Taking my lea [...] Madam, of you, I shall proceed to give yo [...] Nurse and Nursery-Maid instructions and [...] rections; and so to the rest in order.

For the Epilepsis or Convulsion.

Take Majestery of Cole, a scruple, of Male Piony-roots a scruple, and as much of [...]eaf Gold; work them into a Powder, and [...]ive it the Child in a spoonfull of Breast-Milk.

For the Chasing of the Hips.

Change the Clouts often, sprinkling on [...]hem Litherage of Silver, Seed and Leaves of Roses, Frankincense and burnt Allum made [...]nto a Powder, or anoint them with white Ointment and Diapompholigos.

To remove the Stoppage of Urine.

Take Saxifrax-roots six drams, Calcine [...]hem with an ounce of the Blood of a Hare: bruise them into a Powder, and give the Child from a scruple to half a dram in a spoonful of White-wine.

For the Strutting of the Navel.

Use a Plaister or Poultis of Cumming, Lu­pins and Bay-berries beaten into Powder, and wet with White-wine.

For the Inflamation of the Navel.

Take a quarter of a handful of Mallows, [Page 88] stamp them with half an ounce of Bar [...] meal, and with Fenugreek and Lupins, t [...] ounces of each: make them into a Ca [...] plasm with Oyl of Roses, and apply them the place grieved.

To destroy Worms.

Take of Worm-seed two drams, and Coralline and Harts-horn prepared, each dram; Roots of Piony, Dittany, Majeste [...] of Coral, each a scruple: make them into Powder, and give a scruple at a time in spoonful of Peach-flower water.

For Vomiting.

Take a quarter of an ounce of Honey Roses, and the like quantity of Syrup Mint, and give it the Child at four times.

For the Hickets.

Take Mastick an ounce, Dill and Fran [...] incense, of each two drams; Cummin-see [...] a dram: make them small, and apply the with the Juyce of Mint upon a plaster or sod [...] of Flax.

For Hard breeding of Teeth.

Rub the Gums with your finger dipped Honey, or give the Child Candle made o [...] Virgins Wax to nable on, and Foment th [...] cheeks with the Decoction of Althaea, Camm [...] mile-flowers, & the seed of Dill.

For the Bladder in the Gums.

Take Lintills husked, beat them into pow­der, and lay them upon the Gums, or take half an ounce of the flower of Mellium; make it into a Lineament and apply it.

To prevent Squint-Eyes.

Hang a Picture, and set a Candle on the contrary side; or use to cocker the Infant on that side, till the Eye-strings contract.

For a Scald Head.

Take the Scab off gently with a cleanser, moistning the skin with Hogs grease upon Colewort-leaves; or rather take the Juyce of Fumitory, Dock, Coleworts and Elecam­pane, of each half an ounce, with Litherage, Oyl of Rue, Hogs-grease and Wax, make a mollifying Oyntment: then take Starch two ounces, Rosin half an ounce; boil them in water, and lay them upon the scald places Poultis-wise, suffering them to lye there se­veral days: then suddainly pull them off, and use mollifying things to correct the di­stemper, &c.

In case of a Feaver.

Give the Infant a quarter of an ounce of Syrup of Violets, and as much of that of Wood-sorrel, for the Measles or Small Pox; Give them Saffron, and a small quantity of Manna in Milk, or a spoonfull of White-wine. [Page 90] And thus much for the principal Distempers in Children.

As for the Nursery-Maids business, to whose care Children are frequently committed, when capable of running about, it is to love and cherish them, to see they have wha [...] is fitting in due season, to keep them within compass and government, to see they carry their legs and bodies strait and even, and that they disorder themselves by no untoward tricks and actions, but that they be cleanly and neat; and if she discovers any alteration in complection, constitution or habit of body tending to sickness or other discommodity, either to apply fit remedies her self, or inform those of it who delivered them to her charge without delay, least a Remedy come too late She is to keep them within bounds, but no [...] be churlish nor dogged to them, but rather to be merry and pleasant; contriving such Pastimes as may best sute with their age and constitutions; keeping their Apparel in goo [...] order, and not shewing too much love t [...] one, nor disregard to the other: And by thi [...] means a Maid will gain Love and Applaus [...] from all parties.

To make a French Barley-Posset after the newest fashion.

Boil half a pound of French Barley in tw [...] quarts of new Milk; and when the Milk [...] near boiled away, add three pints of swee [...] Cream, then boil it a quarter of an hour, an [...] sweeten it with fine sugar: put in three o [...] four blades of Mace and a piece of Cinamon this done, take a pint of White-wine, an [...] pour the liquid Cream into it, frothing it up.

To make an Excellent Broth.

Cut off the wings and legs of two Cock wash and parboil them till the scum appear take them out, and wash them in cold wate [...] then with a pint of Rhenish-wine, and tw [...] quarts of strong Broth, put them into a Pikin; add two ounces of China root, an oun [...] and a half of Harts-horn, with a small qua [...] [...]ity [Page 93] of Cloves, Nutmegs, Mace, Ginger, whole Pepper and Salt: stop the Pipkin close, and setting it in a pot of boiling-water, so [...]hat that water get not into it for the space of six hours; then pour out the Broth, and squeese the Juyce of Lemons into it, and serve it up.

To make Pottage of French Barley.

Take a pound of Barley very clean, put it into three quarts of Milk whilst boiling; then add a quart of Cream, an ounce of Salt, six blades of Mace, and a piece of Cinamon: let them boil a little, and become thick: serve it up with white sugar scraped thereon.

To make Pannado, after the best fashion.

Take a quart of Spring-water, which be­ing hot on the fire, put into it slices of fine Bread, as thin as may be; then add half a pound of Currans, a quarter of an ounce of Mace: boil them well, and then season them with Rose-water and fine Sugar, and serve them up.

To make an Excellent White-pot.

Take two quarts of Cream, boil in it, in a short time, half an ounce of Mace, a piece of Cinamon, and half a Nutmeg; then cut a white peny loaf exceeding thin, then lay the slices at the bottom of a dish, and cover [Page 94] them with Marrow: add likewise a dozen yolks of Eggs to the Cream, well beaten in Rose-water, and sweeten it with a sufficient quantity of Sugar: then take out the Spices, beat up the Cream well, and fill a broad Bason in which the Bread, Raisins and Marrow was laid, and bake it: when it is enough, scrape white Sugar on it, and serve it up.

All strengthning Jellies are made by boil­ing such Flesh as are of a tender and glutte­nous substance, till it is in a manner dissolved in the Broth; and adding Wine, Sugar, Spice, Salt, or as you will have it seasoned, and ser­ving it up with Sipits, or alone. More I might mention of this kind; but intending largely to treat of Cookery, I shall wave them, and proceed to the next, which is Pickling Fruits and Flowers, &c.

To Pickle Cucumbers, so that they may wear a lasting Green.

Take your Cucumbers, of a moderate size, wash them in Water and Salt, there letting them steep six hours; then boiling Wine-vine­gar, Dill and Fennel-tops, Coriander-seeds, Cloves and Mace, with a little Bay-salt, and a pint of the Juyce of Mint: put them into it when warm, and stop them up for a month.

To make French Beans a lasting Green.

Boil them in Water, and a small quantity [Page 95] of Salt, till they are a little soft; then having sharp Vinegar, Pepper and Bay-leaves ready boiled, with some blades of Cinamon: put them into it, and stop them up as the former. Thus Broom-buds, Ash-keys, green Grapes, green Plumbs, Gooseberries, Currans, and the like, may be Pickled, though the latter must be only Scalded.

To Pickle Barberries.

Take the fairest Bunches, dip them into warm water, and then make a Pickle with a pint of sharp Vinegar to a gallon of Water that has been well boiled and scummed; and to each gallon add a quart of Bay or Spanish Salt; and putting in the Barberries, keep them down with a stone. So Quinces, Apples, green Walnuts and Olives are Pickled.

To Pickle Mushroons.

Take a quart of Water, and a pint of Vi­negar; put your Mushroons, the smallest, boiling-hot into it: and when they have con­tracted a kind of softness, take them out, and put them to the sharpest Vinegar, with whole Pepper, long Ginger, Mace and Bay-leaves. And thus you may Pickle Clove-Gilliflowers, Prim-Roses, Roses, Cowslips, green Peaches, or the like.

As for Sampher, it is boyled in Salt and Water to a little tenderness, and then put up [Page 96] with a Pickle made of half Vinegar, and half water and salt, boiled up to a hight. And thus much for Pickles.

To Wash Tiffanies.

Take the finest Crown-soap; soap them on their Hems or Laces, and with a gentle hand pass them through three Lathers, for­bearing to wring or wrince them, but keep­ing them from the Air; dry them over the flame of Brimstone: then to a pound of Starch, add a quarter of an ounce of Smalt, if you think convenient, but on necessity as much Allum as a Hazle-nut: boil it to a fine­ness, and charge it lightly on your Tiffanies, and dry them, being wet therewith, by a fire, still clapping them in your hands; and when they are very clear, shape them by the pat­tern you took before they were washed, and iron them with a smooth, though quick Iron, till they shine, and you will find little diffe­rence as to the gloss between them and new. Some there are, that instead of Starch, use Gum-water.

To Wash Sarsnet.

If white, spread it upon a smooth clean board long-ways; soap it well, but let the Soap lye thin; then with a small hard Brush raise a gentle Lather, by brushing it the right [Page 97] w [...] of the Silk; and turning it in order, do the other side in the same manner, then cleanse it with fair water, and make a new Lather hot, and renew it three times with turning; then cast the piece into hot water, where Gum has been dissolved, and a small quanti­ty of Smalt infused; let it lye there covered a convenient time; then folding it smooth, dry it as well as you can by clapping it be­tween your hands, then dry it over Brim­stone; and spreading it on the Table, iron it with a hot Iron on the right side.

Black Sarsnets, in Washing, are managed the same way, only they are wrinced gene­rally in small Beer, without any Gum, and ironed upon a Woollen-cloth.

The Modish way to Wash and Starch Point-Laces.

Put your Points into a Tent, and make a strong Lather with Castle or Cake-soap, then with a small soft Brush dipped therein, rub your Point well, continuing to wash it on both sides till it have passed four Lathers: wrince it then in fair water, and afterward pass i [...] gently through blew water; then starch it over on the wrong side lightly with very thin Starch, and follow it with your brush; after that suffer it to dry, and with a round bod­kin open the holes or parts that in washing were closed; as also the Gimp or Over-lay­ing, [Page 98] and not suffering it to be too ble [...] gently iron it on the wrong side, and set it out to advantage.

Coloured Silks may be Washed as white Sarsnet, avoiding the blew water, or drying over Brimstone.

To take a Spot or Stain out of Silks, Worsted or Woollen.

Take two ounces of Castle-soap, half an ounce of Bone calcined, half an ounce of Camphire: make them up into little balls with the Water of Betony, and Lather the place with a small quantity of warm Vine­gar, and it will effect your desire. Cake-soap, Lemon-juyce, and Roach-allum, will do the like.

To take Pitch, Rosin, Tarr, or soft Wax, out of Stuffs or Woollen.

Take Oyl of Turpentine, and suffer it to soak in a while; then rub the Cloth or Stuff together, and it will crumble out.

To take the Stain of Fruit, Ink, or the like, out of Linnen.

Take Castle-soap, boil it to a Jelly in Milk; lay it upon the Spot a night, then pour upon it the Juyce of a Lemon: and in doing so, after a Washing or two, the Spot will disappear.

To cleanse Silver or Gold Lace.

Take it off, and dipping a Brush continu­ally in burnt Allum: rub it gently over, and the Colour will be restored.

An Excellent way to Perfume Gloves, is this.

Take of Storax and Calamint, each an ounce; of Benjamine two ounces, the first and the last being to be beaten by them­selves; add to them an ounce of the weaker Cinamon-water, and four ounces of the Oyl of sweet Almonds: mingle them with a Mul­ler on a stone; and having first wetted your Gloves with Hysop-water, gently anoint them with the Perfume, and it will smell be­yond expectation.

To cleanse all sorts of Plate.

Lay it in Soap-lees a night, then with Salt and Vinegar rub out the Spots, after daub it over with Chalk and Vinegar: dry it by the fire, and with a warm Woollen-cloth rub it off, and it will look as bright as new. Thus have I unravell'd, or at least exposed to some such secrets as are not common; From whence I shall proceed to give the Virtuous Cook-Maid Instructions.

A Capon, or Chickens and white Broth, being frequently the first dish, dress it after this manner.

Boil the Capon, &c. in water and salt, then take three pints of the strongest Broth, adding to it a quart of White-wine, and a quarter of [Page 101] a pound of Dates: stew it in a Pipkin, and add half a pound of white Sugar, and a small quantity of large Mace; the Marrow of three Marrow-bones, and of white Endive a hand­full: stew 'em leasurely, and strain the yolk of ten Eggs with part of the Broth before the Capons or Chickens are dished up, observing [...]hat the Eggs curdle not: the Fowls being dished up, garnish the dish with Dates, Mace, Endive, and Preserved Barberries.

Red or Fallow Deer, how to Roast.

Take a Side, or half the Hanch, and par­boil it; so doing, stuff it with all manner of sweet Herbs, mingled with minced Beef-suet; day the Caul over, and roast it in that man­ner: when it is enough, serve it up with Vi­negar, Bread, Claret-wine, Ginger and Cloves boiled up with a few sprigs of Rosemary.

Neats-Tongues roasted.

Take a large Tongue, boiled tender, blan­ched and cold; make a hole at the large end, and take out a great part of the Meat: mince it, and put it in again with sweet Herbs, hard yolks of Eggs, Pippins, Ginger, Beef-suet, all minced small, and stop up the hole with a Caul of Veal: Lard it, and being roasted, serve it up with Butter, Gravy, and Juyce of Oranges; garnishing the dish with Barberries and slices of Lemon.

Neats-Tongue and Udder, how to boil.

Let both of these be fair and young, indifferently seasoned: boil them in Water, a little seasoned with Salt and Pepper; and when you find they are sufficiently done, blanch the Tongue, slice it in half, lay it on each side the Udder: serve 'em up with carved Sipits, run over with Butter and Vinegar: garnish your dish with Parsley, Barberries and Marigold-leaves.

How to boil Land or Sea-Fowl.

Take the larger sort, half roast 'em, put them after that into a Pipkin with Claret-wine, the Gravy, and as much strong Broth as will cover them; add Pepper, Cloves, Mace, Ginger, a slice or two of Onion, and a little Salt: all being well stewed together, serve them up with Sipits and green Garnish, as Violet or Marigold-leaves, &c.

The smaller sort of Wild-fowl, as Black­birds, Plovers, Quails, Rails, Thrushes, Snites, Larks; cut off the heads and legs, truss and boil them; scum your boyler, and add White-wine, Currans, Dates, Marrow, Pepper and Salt: being all well boyled or stewed, dish them on carved Sipits; sawce them with Rose-water, Sugar and beaten Al­monds; garnish the dish with Almonds bea­ten small, Rose-water and Sugar.

To roast a Hare.

Observe when she is cased, not to cut off [...]er hinder Legs nor Ears, but thrust one Leg [...]hrough the Ham of the other; and making [...] slit, do the like by the Ears, and so roast her as you do a Rabit. The proper sawce is Marjorum, Thyme, Winter-savory, Beef- [...]uet, hard yolks of Eggs, sweet Butter, Su­gar, Nutmeg, Water and Vinegar; minced and boil up to a sawce, serving your Hare up whole.

To roast a Shoulder of Mutton the best way.

Take Oysters parboiled, mince Winter-savory, the yolks of hard Eggs, grated Bread: mingle them together, all but the Oyster, being small; and then making holes in convenient places, stuff them in as you see convenient, about five or six and twenty Oy­sters being sufficient, and the other Oysters, with the like Ingredients, put into half a pint of Claret; add three or four slices of Onion, and a couple of Anchoveys; to them put the Gravy, with the yolks of two beaten Eggs, and a sufficient quantity of Nutmeg and sweet Butter: garnish your dish with Lemon-peel and Barberries.

To boil Pigeons with Rice.

Observe to stuff their Bellies with sweet [Page 104] Herbs, then put them into your boiler with Mutton-broth; boil a small quantity of Rice in Cream, with a blade or two of Mace: which being seasoned with Sugar, lay them in the dish with their Breasts upward, and lay it thick upon them; squeese in the Juyce of two Lemons; garnish the dish with Ma­rigold-flowers, and serve it up.

To roast an Udder.

First let the Udder be boiled, and stuck full of Cloves: spit it when cold, and baste it with sweet Butter; being sufficiently brown­ed, draw it back: make sawce of grated Bread, Butter, Vinegar and Cinamon; lay it in the dish with Sugar as a garnishment, and serve it up.

To Stew a Carp.

Take the largest well-trimmed Carp, gut it, wash it and lay it in a Pewter-dish; take half a pint of White-wine, with a piece of Butter, Mace, Parsley, Thyme and Winter-savory minced small; put them into the fishes belly, and let it stew a quarter of an hour: mince then the hard yolks of two Eggs; lay it with the Herbs about it, and sprinkling on Sugar, serve it up.

To bake Steaks in the French fashion.

With Pepper, Nutmeg and Salt, season your [...]eaks lightly; take the lean part of a Leg [...] Mutton, mince it small, with some Beef- [...]et and sweet Herbs, as Thyme, Peneroyal [...]d Marjorum; take grated Bread, yolks of [...]ggs, Raisins of the Sun, of each a like quan­ [...]y: work them into rolls, and put them [...]n the Steaks in a deep round Pye: sprinkle [...]em with Verjuyce, and close them up, li­ [...]uoring it with the Juyce of two or three ranges.

To boil a Fore-Loin of Pork the best way.

Season it indifferently, and boil it well, [...]en have in readiness Sorrel stripped a con­ [...]derable quantity: beat it, and put to it [...]me crumbs of Bread and hard yolks of [...]ggs, with Mustard and Salt, and so serve it [...], the dish being garnished with green [...]aves.

[...] dress a Leg of Mutton to the best advantage.

In salt and water boil it for the space of an [...]our, then cut it into thin slices, set it in a [...]sh over the fire, adding a little Salt, grated [...]utmeg, Shalot, Thyme and Winter-savo­ [...]; placing another dish upon it, and stew­ [...]g it; adding a piece of Butter, serve it up, [...]e dish garnished with Pickled Oysters and [...]rberries.

To boil a Brisket, Surloin, Chine, Rump, Flan [...] Fillet or Buttock of Beef, to the best advantag [...]

After a week or ten days powdering, it left to your discretion, whether or not yo [...] will stuff them: which if you do, it must [...] done with such sweet Herbs as are sutabl [...] mingling minced Suet and Nutmeg with [...] and thrust them in at convenient place [...] and being well boiled, serve them in on Brui [...] with roots boiled in Milk.

To Stew a Leg of Lamb the best way.

Take the Meat, slice it and put it into yo [...] Stewing-pan; season it well with Salt a [...] Nutmeg; add Butter, Raisins in the Su [...] Currans and Gooseberries: it being w [...] stewed, take the yolks of four Eggs, a qua [...] ter of a pint of Wine-vinegar, two ounc [...] of Sugar: beat them well together over gentle fire, place it in the sawce; strew S [...] gar over it, and serve it up.

To boil a Leg of Veal and Bacon the best way.

Take and Lard the former with Bacon, a [...] a small quantity of Lemon-peel; take a c [...] venient piece of Bacon and boil with it; a [...] when your Bacon is boiled, cut it in piec [...] and season it with dried Sage and Pep [...] small beaten: lay the Bacon about the Ve [...] and serve it with Sawcers of green saw [...] [Page 107] [...]arnished with Marigold-flowers, Barberries [...]d Parsley.

A Rump of Beef to Stew the best way.

Let your Beef be seasoned with Salt, Pep­ [...]er and Nutmeg; lay the fat side downward [...] an Earthen-pan, then put in an equal po­ [...]on of Water and Elder-vinegar, to the quan­ [...]y of three quarts; add two Onions, and [...]alf a handfull of the tops of Rosemary; and [...]ewing it three hours over a soft fire, take it [...], and dish it with Sipits; garnishing with [...]emon-peel, and sawcing with the Gravy, [...]e fat being scummed off.

To bake a Hare the best way.

Take a large Hare minced, and well sea­ [...]ed with beaten Mace, Salt and Pepper, [...]aking a proportion of the head and shoul­ [...]rs, and lay in a layer of Flesh, and Lard, [...]d Butter above and beneath, and serve it with Gallentine sawce, in Sawcers.

To roast a Rabit with Oysters, the best way.

Take a large fat Rabit, wash it and dry [...] then half a pint of Oysters after the same [...]nner: put them into the Belly of the Ra­ [...] with a couple of shread Onions, large [...]ce, whole Pepper, and sprigs of Thyme: [...] 'em up; and when the Rabit is roasted, [...]ce them with Butter, and the yolks of hard [Page 108] Eggs, and dish the Rabit up; garnishing th [...] dish with red Beet-roots and Orange-peel.

To Carbanado Hens or Pullets, the best way.

Take half a dozen hard yolks of Egg [...] half a pint of White-wine, and the Gravy mince the Eggs, and boil them up with On [...] on, or some Shalots; add grated Nutmeg with a Ladle or two full of drawn Butter dish your Fowl; pour the sawce on them garnishing your dish with Lemon-peel an [...] Violet-leaves.

To set off a dish of Marrow, &c.

Take a pound of fine Paste, rowl it ve [...] thin, and the Marrow taken whole out [...] four bones; cleave it in quarters; season with Pepper, Salt and Dates, all minced; la [...] ing one piece in your Paste, framing it peacodwise; and so use the rest: then fry the [...] in Butter and Sugar, and serve them up, ga [...] nished with Borage-flowers.

To stew a Pheasant, the best fashion or way.

Take a large Pheasant, roast him till [...] nough, then boil it gently in Mutton-bro [...] adding whole Pepper, Mace, the slice or t [...] of an Onion, Pruins, Currans and Vinega [...] sufficient to make it sharp; then colour [...] Broth with bruised Pruins, and serve up Pheasant in it.

To Carbinade Mutton, the best way.

Broil a breast or shoulder of Mutton, scot­ [...]hing it with your knife; strow on them minced Thyme, grated Nutmeg, and a little Salt, with Claret-wine, Capers, Gravy and a shread Shalot, garnishing with a Lemon-peel.

To roast a Pig.

Take a fat one, cleanse his belly, put in­to it minced Sage, Currans, Mace, and gra­ [...]ed Nutmeg: roast him indifferently by a soaking fire, then make up a brisk fire to crackle him, and serve him up with Currans, Bread, Sage, Butter and Nutmeg, made into a thin sawce, with Rose-water.

To stew Venison, the best way.

Take fat Venison, either raw or potted, slice it and put it into your stewing-pan, with Claret-wine, Rosemary-tops, Cloves, Sugar, Vinegar, and grated Bread: being well stew­ed, add grated Nutmeg, and serve it up, gar­nished with Luke-Olives.

To make a Fricacy of Chickens, the best way.

Take four or five Chickens about two months old, scald and flea them; put them in Water and White-wine; then take a large Onion, ten or twelve blades of Mace, and the quantitity of a Nutmeg grated: tye [Page 110] them up in a cloth, with a bundle of sw [...] Herbs and Salt; put them into an Earthe [...]-pan, and let them simper a while; then ta [...] three or four Anchoveys, five or six Egg half a pound of the best Butter dissolved [...] a pint of Mutton-broth; shread the Spic [...] small, with a quarter of a pound of Caper [...] mix them with the other sawce, and layin [...] the Chickens upon it, serve them up with S [...] pits, garnished with sliced Lemon. Thus yo [...] may dress and dish up Partridges or Pigeon [...] with only the abatement of the Eggs.

To Stew a Fillet of Beef, the newest way.

Take the tenderest, and remove the Ski [...] and Sinews; steep it in White-wine, scattering on it a small quantity of Pepper and Salt▪ then covering it with Wine, add more Pepper; and keeping it close down with [...] waight, suffer it to steep two nights an [...] a day: when taking it out, put it into a [...] Earthen-pot with Beef-broth, cover it on [...] gentle fire; adding a few Cloves and Mace [...] and standing over the fire till it is tender, i [...] will be of an admirable taste: serve it u [...] with the Broth.

The newest way to boil a Wild-Duck.

The Duck being half roasted, take her of the Spit; put her into a Pan with a pint o [...] Claret, and as much Mutton-broth; three [Page 111] Onions cut, and a bundle of sweet Herbs; [...]ee or four slices of Bacon, and some whole [...]pper: cover the Pan with another; and [...]hen it is stewed or boiled sufficiently, [...]ve it up with the Broth.

To bake a Pig the best way.

Take a Pig, and dress him well as for roast­ [...]g; mould him up in a coffin of Clay, but­ [...]ed a little within: put him into an Oven [...]ght hours, so that the Clay being dried, the [...]g will be very crisp; then serve him up [...]th sawce as for roasting.

[...] boil a Pullet, Capon or Chicken, the best way.

Truss them, and put them into Mutton- [...]oth, with Mace, Spinage and Endive, Ma­ [...]gold-flowers, Bugloss, Borage, Sorrel and [...]rsley: and when they are enough, garnish [...]e dish with Borage and Marigold-flowers, [...]d serve them up in Sipits.

To boil a Capon or Chicken with Sugar-pease.

Take the Pease when young, and dry [...]em in the cods, taking them from thence [...] the quantity of two or three handfulls; [...]t them into an Earthen-vessel, with about [...]lf a pound of fresh Butter, and near half a [...]at of fair Water; add whole Pepper, Mace [...]d Olive-oyl, of each a small quantity: and [...]ur Capon and Chicken being well boiled, [Page 112] strain the Pease and other Ingredients, a [...] serve them up as sawce with the yolks of t [...] or three Eggs, and half a quartern of Sack.

To hash a Capon or Pullet, the best way.

Take either of them cold, after havi [...] been roasted; take out the brains, and min [...] them small with the flesh of the wings; th [...] take off the legs and rump intire, then a [...] strong Broth and Gravy, sliced Nutmeg Onion and Salt, and stew the divided par [...] in a large Pipkin; and when they are w [...] stewed, add some Oysters, Juyce of Orang [...] and a yolk of an Egg, and serve them up [...] Sipits; garnished with Oranges sliced, a [...] Flowers. And thus any Fowl of this or t [...] like kind may be hashed.

To boil a Pullet or Capon with Asparagrass.

Boil the Fowl in fair water; put bruis [...] Mace, chopped Parsley and sweet Butter in its belly, tying up the vent: being boile [...] take out the Parsley and Mace, garnishi [...] the dish with it; in which have Asparagra [...] ready boiled, place it in good order.

To fry a Rabit with sweet Sawce.

Cut it in pieces orderly, and wash it wel [...] then dry it in a coth, and fry it with swe [...] Butter: being half fryed, slice some of it v [...] ry small; put it into a quarter of a pint [...] [Page 113] Cream, the yolks of two Eggs, some gra­ted Nutmeg and Salt: when the Rabit is thoroughly fryed, pour them upon it, and keep 'em stirring, adding Verjuyce, fresh Butter and Sugar a like quantity, and serve them up with Sipits; garnishing the dish with any green thing.

To Stew a Mallard.

First let it be half roasted, then cut it into small pieces, putting it into a dish, with Gra­vy, fresh Butter, and a handfull of minced Parsley, with two or three Onions and a hard Lettice: let them stand an hour, then add Pepper, Salt and Lemon-juyce, and serve it up with Sipits, and a garnish of Lemon-peel.

To fry a Neats-Tongue the best way.

The Tongue being boiled and blanched, cut it, season it with Cinamon, grated Nut­meg and Sugar; then add yolks of Eggs and Lemons cut in small pieces, frying them in spoonfulls with sweet Butter; then heat it hot, pour on your Tongue the sawce and su­gar, and serve it up.

To boil a Haunch of Venison in the best manner.

Stuff it with sweet Herbs, Parsley and Beef-suet minced small, as likewise with the yolk of hard Eggs; the stuffing materials being seasoned with Salt, Nutmeg and Ginger, and [Page 114] the Venison being powdered, boil it in strong Broth, and in another pot two or three Colleflowers, adding to them a quart of new Milk; and they being taken up, boil in the same liquor a handfull or two of Sorrel o [...] Spinage; then part of the Broth being taken away, put in Vinegar, sweet Butter, grated Bread and Nutmeg; then lay the Spinage upon sipits round the dish, laying the Veni­son in the middle, and Colliflowers in order▪ garnishing the dish with Parsley, Spinage▪ and Marigold-flowers.

To roast a Goose in the newest fashion.

Draw your Goose, and put her on a Spit laying her to a gentle fire, which you must increase by degrees: then take nine or ten soft Apples, or Pippins for want of them; boi [...] them in a pint of White-wine, sweeten them with Sugar, and then add a small quantity o [...] Mustard when they are come to a pulp, and a spoonfull of Rose-water: stir them well, and put it in Sawcers apart; though for gree [...] Geese the sawce is generally the Juyce o [...] Sorrel, scalded Gooseberries, Butter and Sugar.

To boil a Pike the best way.

Wash and gut it, bring the head and ta [...] together in a circle, scotching the back t [...] make it pliable; boil it in Water, Salt an [...] [Page 115] Vinegar, putting it in when the water boils; it being enough, take it out, and serve it up with Ginger, grated Bread, Butter, White-wine, Oysters, Dates, and the Juyce of Le­mons; garnished with green Leaves or Flowers.

To Stew a Pike the best way.

Wash out the blood, flat it, and lay it in a dish, cover it with White-wine; add, when it boils, whole Cinamon, Mace, Salt and sweet Butter, and dish it up on sipits.

To boil a Salmon the best way.

Cover it with Water, add Rosemary and Thyme-tops, Winter-savory and Salt: then add more a pint of Vinegar, and serve it up with Butter, the Juyce of Lemons and An­choveys made into sawce.

To roast an Eel the best way.

Take one pretty large Eel, take out the [...]ntrails after it is skinned, then fill the belly with sweet Herbs and Butter, beaten together [...]n a Mortar; after that draw the skin over a­gain, and fasten the Eel with strings to the Spit, and moderately roast it; then with the Herbs, Anchovey-sawce and Butter, together with the Gravy, serve it up.

To roast a Lobster the best way.

Take a large one, whilst alive, bind up th [...] claws, and fasten it to the Spit before a gentle fire; baisting it first with Water and Salt then with Butter and Claret-wine; and whe [...] it is enough, break the shell, take out the Meat and serve it up with Anchovey-sawce and stewed Oysters.

To roast a Pound of Butter.

Lay your Butter in water till it be ver [...] stiff, then fix it upon a small Spit; lay i [...] down before a gentle fire; and as soon as i [...] begins to drop, dredg Bread on it, and so continue to do, adding a little beaten Cinamon and Sugar till the Bread has soaked up all the Butter: which done, make the out-side brown and serve it up in the nature of a Quaking pudding, with Verjuyce, Butter, Rose-wate [...] and Sugar.

To make Sauseages the best way.

Take a Leg of Pork, divide the fat fro [...] the lean, and chop the latter small, with Ma [...] jorum, Peny-royal, Thyme and Winter savory, adding Salt, Pepper, and a little Ginge [...] together, with half the quantity of Meat [...] Beef-suet; and being very small, fill it i [...] Sheeps-guts with a Whalebone-fescue, an [...] dry them in a Chimney for your use.

To dress a dish of Anchoveys the hest way.

Take the best Leghorn Fish, about a year [...]ld, not being rusty, wash them, and smooth [...]ff the white and scales; divide them equally [...] four quarters at length, lay one laying wa­ [...]ing in and out, and between them another [...]rait, in the figure of a Star, making of the [...]ones the figure of a Crown, and placing it [...] the center of the dish: garnish it with L [...] ­ [...]ois, Olives, Sampher, Pickled Barberries, Pickled Broom-buds, Mushroons, Capers, and slices of Pickle Cucumbers, in what form [...]ou please; adding a sufficient quantity of Oyl and Vinegar.

How to dress a dish of Caveer the best way.

Take that which is not rusty nor over­ [...]ried, steep it in the best Florence-Oyl for [...]he space of an hour; then take it out, and work it with a little Vinegar and Pepper into [...] form or figure as best fancies you, and then garnish it with Olives and Barberries, ser­ [...]ing it up with Oyl.

The best way to dress a dish of Pickle-Herrings.

Take new Herrings, or the best you can get, take off the skins, and take out the bones, [...]ice the Herrings, and mince them very small; [...]hen shread Pickle-Cucumbers, Shalots or Onions, Lemon-peel, Codlings, Pippins or [Page 118] Pome-waters: mix the whole matter with Capers, Barberries and Broom-buds: gar­nish the dish with Olives, French-beans and Mushroons: make it into a figure, add Oyl, Vinegar and Pepper, and serve it up: or, if you please, you may garnish it with Pickled-Oysters.

To set out a dish of Pickles.

Place in the midst your Cucumber, then your large Olives, then French-Beans at length, and small Olives between them, then Mushroons and Capers, and on the edges of the dish Pickled Grapes, Pickled Gilli-flow­ers and Broom-buds, and so serve them up.

How to Pot Fowl in order to their keeping by Sea or Land, &c.

Roast Ducks, Mallards, Teals, Widgeons, Pigeons or Chickens: drain them from the Gravy, and put into the bellies of them a little Pepper and Salt, with a little bruised Mace and some Cloves; then take the fat that came from them, press them a little flattish, and mixing the fat with sweet Herbs; when you have laid your Fowl in order in a glazed Earthen-pot, pour the melted Butter, &c. hot on them till they are covered; on that strew some Pepper and slices of Nutmeg; then cover it with Bay-leaves, and close it up with Leather: and being fast tied down, rub [Page 119] a little Butter on the Leather to keep it moist, and the Fowl will keep a twelvemonth.

To dress Kid with the colour and taste of Venison.

Take a Haunch well fleshed, and indiffe­rent fat, pluck away the skin and superfluous fat; open it from the bone, and thrust in some Peter-salt, then lay it two hours in water that has been newly heated; after that dry it, and put it on your Spit, or bake it in a Pasty, and it will have the colour and flavour of Ve­nison.

An Excellent way of Hashing any sort of Meat.

Take your Meat, slice it thin, sprinkle it with a little Salt, Pepper, and shreaded sweet Herbs, put it into your Pan with a piece of fresh Butter and the Juyce of a Lemon; add a few bruised Cloves, Oysters, and an Ancho­vey: garnish your dish with Parsley and sli­ces of Lemon, and serve it up.

How to roast a Salmon the best way.

Take a Jole or Rand, and divide it into four pieces; season it with Salt and grated Nutmeg: stick on it a few Cloves, and fasten it on a small Spit, putting between it a few Bay-leaves; stick in the out-side little sprigs of Rosemary; baste it with Butter; save the dripping; sawce it with Butter, Verjuyce, and Juyce of Oranges; garnishing it with some slices.

To fry Salmon the best way.

Take a Chine, Jole or Rand, fry it in the best Butter; and finding it crisp, let your sawce be made of Claret-wine, sweet But­ter, grated Nutmeg, Orange-juyce, and the liquor of Pickled-Oysters: heat them toge­ther, and pour them on the Fish: and for a garnish, lay Parsley and Sage-leaves fryed in Butter.

How to recover tainted Venison, and make Mutton, Beef or Lamb, pass for Venison.

As for the first, wrap it up in a clean cloth a little dampish, dig a hole in the Earth, put it in, and let it lye twenty-four hours, and the scent will be gone, the Earth drawing it away.

As for the latter, Take your Mutton, &c. and dip it in Pig's blood, or any wholesome warm blood; then parboil it in small Beer and Vinegar, and let it stand all night; then put to it some Turnsole, and bake it, and it will look and eat like Venison.

To roast a Carp the best way.

Draw and wash him alive, taking out his Intrails, and with Lemon-juyce, Caro­ways, grated Bread and Nutmeg, Currans, Cream, Almond-paste and Salt, make a Pud­ding, and put it into its belly, insomuch that [Page 121] it may fill it full, the Pudding being put through the Gills, and fasten them: and when it is roasted, make sawce with what drops from it; adding the Juyce of Oranges, Ci­namon, Sugar and Butter, and dish it up.

To Stew a Carp the French way.

Take him alive, and bleed him; then take out all his Intrails, and scrape the Scales from off the back; then take a quart of Claret, Mace, Ginger, Cloves, Nutmegs, sweet Herbs, a large Onion and Salt: let them boil in the Stew-pan, then put in the Carp, with half a pound of sweet Butter; it being enough, lay it in a dish, and make a sawce of grated Bread, Lemon-juyce, beaten Butter, and what re­mains of the liquid part in the Stew-pan, and garnish it with green Spinage and stew­ed Oysters.

To Stew Oysters after the best manner.

Take the largest, parboil them in the wa­ter that comes from them, and afterward wash them in warm water; put them into a Pipkin, adding Onion, Mace, Pepper, Nut­meg, and a pint of Wine, with as much Vi­negar, if you have two quarts of Oysters; add likewise a pound of sweet Butter, and a spoonfull of Salt; then dish them up with Si­pits, having stewed them, and garnish with Barberries and Lemon-peel.

To Stew Flounders.

Take the largest, draw and wash them, giving them a scotch or two on the belly; put to them, being in your stewing-pan, small Oysters, Pepper, Ginger, an Onion, sweet Herbs, Salt, suffering them to stew as soon as may be, then dish them up with sipits: And for sawce, take beaten yolks of Eggs, Lemon-juyce, Butter, and a little Ginger; garnishing with Lemon-peel.

To roast an Eel the Dutch way.

Strip her, put into her Belly grated Bread, sweet Herbs and Butter; then draw the skin over her again, and fasten her to the Spit; baisting her with salt and water: being e­nough, take off the skin by ripping it up, and serve her up with the Herbs made into a sawce, with Butter and Juyce of Lemons, and a little Claret-wine.

To Stew Breams.

Draw, dry them, and let them be well salted; lay them on a Grid-iron over a Char­cole fire; suffer them to be brown on both sides; then put half a pint of Claret into a Pewter-dish, set it over the fire to boil, add three Anchoveys, two sliced Onions, a pint of Oysters, and a little Thyme: when it has boiled, put to it a little melted Butter and [Page 123] Nutmeg; then dish up the Fish, and pour the sawce on it, with yolks of hard Eggs minced.

To boil a Mullet the best way.

Save the Liver and Roe, and scald him; then put the water on boiling-hot, adding half a pint of Claret, and a bunch of sweet Herbs, Salt, Vinegar, and two Onions, with a sliced Lemon: take a Nutmeg, quarter it, with Mace and Butter, drawn with Claret, dissolving in it two or three Anchoveys: sea­son the sawce with salt; dish up your Fish; and serve it up with a garnish of stewed Oy­sters and Bay leaves.

At one and the same charge, as to the Saw­ces, you may dress a dozen of either of the last mentioned Fish.

How to dress a Cods-head the best way.

The Head being cut fair, boil it in water and salt, adding a pint of Vinegar, that the Head may be a little more than covered; putting into the mouth of it a quart of Oy­sters, a bundle of sweet Herbs and an Oni­on, binding the Jaws with a thread: when it is well boiled, set it a drying over a cha­fing-dish; then take Oyster-liquor, a sliced Onion, and two or three Anchoveys; ad­ding a quarter of a pint of White-wine, and a pound of sweet Butter: pour them on the Head, and stick the Oysters where [Page 124] they will enter: scatter over it grated Bread and Nutmeg; garnish the dish with sliced Lemon, or any green thing.

And thus have I given you Instruction as to the Dressing, &c. Flesh, Fish, and Fowl: And now proceed to the remaining necessa­ry part of Cookery, which is Pastry.

To make an Oyster-Pye.

Let the Oysters be parboiled in their own liquor; wash and dry them; season them with Nutmeg, Pepper, Salt, and the hard yolks of Eggs; and the Pye being made Oval, put into it Currans and sliced Dates, and on them lay the Oysters; add large Mace, Barberries, sliced Lemon and Butter; and when it is baked, put into it White-wine, Sugar and Butter.

[Page]

[Page]

To make a Veal-Pye the best way.

Raise your Paste well, cut a Leg of Vea [...] in slices, season it with Salt, Pepper, and Nut­meg, adding some large Mace, laying the Meat with Raisins of the Sun and Currans in the Pye, and fill it with Butter; and when baked, serve it up hot.

The best way to make a Carp-Pye.

Draw, scald and wash a large Carp or two, season him or them with Salt, Pepper and Nut­meg, then fill the Pye with them, good store of Butter, Raisins of the Sun, slices of Orange, and Juyce of Lemon: close it up and bake it.

The best way to make a Chicken-Pye.

Truss your Chickens, and flat the Breast-bones; and having raised your Paste, lay them in order, filling their bodies with Butter, lay­ing above and beneath Raisins, Currans, Pru­ins, Cinamon, Sugar, Mace and Salt, with a convenient quantity of Butter; and when it is baked, pour in Rose-water, White-wine, beaten Cinamon, Sugar and Verjuyce: with the which serve it up, &c.

To make a Warden-Pye the best way.

First bake your Wardens gently in a little Water and Claret, adding a pound of Sugar, covering your Pot or Pan with a lid of dough; [Page 129] [...]d when they are cold, lay them into your [...]ye with Cloves, Cinamon, Sugar, and a [...]art of the liquor, and bake it gently.

[...]o make a Pye with Sweet-breads and Lamb-stones.

Slit your Lamb-stones, skin and wash them, [...]ke the Liver of a Lamb, shread it small, [...]nd slice an Udder-part of a Leg of Veal; [...]hich being seasoned with Mace, Cloves, Salt [...]nd Nutmeg made small, as also Pepper; [...]read into it three or four Pippins, and the [...]ke quantity of the peels of candied Lemons [...]nd Oranges, five or six Dates cut in the mid­ [...]le and stoned, with Currans, Carraway- [...]eeds, white Sugar, and half a pint of Rose-water and Verjuyce; add more a couple of Eggs: make it into balls, and with the Juyce [...]f Sorrel green it, laying a Sweet-bread and [...] Lamb-stone till it is nearfull, covering them with Citron-peel, Dates and slices of Lemon; [...]nd being baked enough, pour in Butter, White-wine, Sugar, and the beaten yolks of [...]ggs, scraping Sugar on the lid to set it off.

To bake a Turkey the best way.

When your Turkey is parboiled, Lard [...]im, season him with Pepper, Salt, Cloves [...]nd Mace: flat the Breast, and put him into [...]our Coffin or Pye, and fill it with Butter, when it is baked and cold, and so serve it up.

To make an Artichoak-Pye the best way.

Take the bottoms of half a dozen Art [...] choaks, boil them tender, season them wit [...] Ginger, Mace, Salt and Sugar: lay Marrow at the bottom of your Pye, and them upon it; cover them with Marrow, sliced Dates Raisins of the Sun: and being half baked put in a quarter of a pint of Canary, wherein Orange-peel has been boiled, then bake it well

To make a Marrow-Pudding the best way.

Blanch a pound of Almonds, beat them small with Rose-water, take a pound of fin [...] Sugar, grate a penny white Loaf and a Nut­meg; add a pint of Cream, the Marrow o [...] two or three bones, and a grain or two o [...] Amber-grease: mingle them with a littl [...] salt; fill the skin you intend it shall be in and boil it moderately.

The best way to make a Custard.

Take and boil a quart of Cream wit [...] whole Spice; beat the yolks of ten Eggs and five Whites, with a little Cream: put them into the Cream when cold, then put it into Paste; strew Comfits on it, and bake it.

To make an Umble-Pye the best way as has bee [...] Approved.

Take Beef-suet, mince it and lay it in you [...] [Page 131] Coffin, or, if you please, slices of Larded Ba­ [...]on; then take your Umbles, and cut them [...]to small pieces as big as Hazle-nuts, and [...]our Bacon about the same bigness; then [...]ake grated Nutmeg, Pepper and Salt; strew [...]hem on the top, then lay a laying of Bacon, [...]nd on that another of Butter, and so close it [...]p: and being baked, liquor it with stripped [...]hyme, Claret and Butter well beaten to­gether.

A Venison-Pasty, the best way to make.

Having well powdered your Haunch or [...]ide, and cleared it from sinews, bones and [...]kin; season it with Pepper and Salt, and beat [...] with your Roaler, making it proportiona­ble for a Pasty; then make your Paste with [...]ne Flower, allowing to a peck three pound [...]f Butter and twelve Eggs: work it with [...]old water to a convenient stiffness, suffering [...]t to be as thick as your thumb; then take it [...]pon your Roaler, and open it again upon a [...]ouple of sheets, or so much as will serve of [...]ap-paper: and having your White minced, [...]nd beaten with water, lay it proportionably [...]pon the Pasty to the breadth and length of [...]he Venison: then in the White lay the Veni­ [...]on, and wash it round with a feather; put on [...]he border, season the top of the Venison, and [...]urn over the other leaf, and so close your [...]asty: then drive out another border for [Page 132] garnishing the Pasty from the sides to th [...] top; the device of which is left to your di [...] cretion: then vent it at the top, set it into [...] well-heated Oven, and suffer it to soak as i [...] ought, viz. four or five hours; then draw it and pour Butter well melted in at the top.

To make an Excellent Minced-Pye.

Take Neats-Tongues, parboil them till they may be peel'd; then mince them with a like quantity of Beef-suet, stoned Raisins and picked Currans: make them in a manner like pap, then mingle a little fine Sugar, with a glass or two of old Mallaga; then add slices of candied Citron-peel, and put the whole, being well mingled, into a coffin, the form o [...] which is left to your discretion, and strew on it a few Caraway-comfits, and so bake it moderately.

To make an Eel-Pye the best way.

Take the best silver Eels, indifferent large, strip, gut and wash them: cut them to pie­ces at about a fingers length; shread a handfull of sweet Herbs, with some Parsley and an Onion; season them with Pepper, Salt, bea­ten Cloves, Mace and grated Nutmeg; when the coffin or crust being reared and fashioned to your mind, put them in, and strew over them some Currans, and a few slices of Le­mon over that; put a laying of Butter, and [Page 133] [...]lose your coffin with the lid; and when the Pye is baked, put in Butter melted with a [...]ittle Vinegar, and beaten up with the White of an Egg.

The best way to make a Gooseberry-Tart.

Take your Gooseberries before they are [...]ipe, being well picked, scald them till they will break in a Spoon; then strain out the [...]ulp, and beat it up with half a dozen Eggs, and stir them well together on a chafing-dish of coles; adding Rose-water, and sweetning [...]hem with Sugar; and when it is cold, you may put it into your coffin, and moderately [...]ake it, or serve it up in Plates without ba­king.

To make a Pippin or Codling-Tart, or of any such like Fruit.

Take your Pippins, gather'd before they are over ripe, pare them, and take the core clear off, strew some Sugar and Rose-water on them; and each Pippin being cut in four quarters, lay them in order between every [...]aying; place thin slices of Quince, then add syrup of Quinces, or of the same fruit; after that strow over the Sugar, mixed with a little Cinamon; and closing all up in the coffin, bake them gently, that they may be well soaked.

To make a Paste of Marrow, &c.

Take the Marrow of six bones, shrea [...] them with a considerable quantity of Apple [...] well pared and cored; then add a sufficien [...] quantity of Sugar, and put them into a Puff [...] paste; and having fryed them in a Pan wit [...] sweet Butter, serve them up with Sugar an [...] Cinamon.

To make a Pye of Calves-feet, the best way.

Having boiled your Calves-feet well, tak [...] out the bones and grissles, as many as are convenient; shread them as small as you can, an [...] season them with Cloves and Mace; add t [...] them a good quantity of Currans, Raisins and Dates, the latter well stoned, then with a sufficient quantity of sweet Butter, put the [...] into your coffin, breaking on them som [...] whole Cinamon and sliced Nutmeg; the scatter over them some Salt, and close the [...] up, leaving a vent to pour in when the Pye i [...] baked, a quantity of Verjuyce, beaten Cinamon and fresh Butter well beaten together.

To make the best Cakes.

Take a sufficient quantity of fine Flower a quarter the weight of it in picked and washed Currans, a pound of Carraway-comfits half a pound of Marmalade of Oranges, th [...] [Page 135] [...]olks of a dozen Eggs, half a pint of Malm­ [...]y or Mallaga, a quarter of a pint of Rose-water: Mould them together with a little New-Ale-yest, and as much Milk as will [...]ake them up into Cakes; then Ice them [...]ver with Sugar, or wash them over with [...]anary, well beat, with the yolk of an Egg, [...]nd bake them in a gentle Oven.

To make the best Cheese-cakes.

Take new Milk, and put as much Runnet [...]o it as will well bring it to a Curd; then [...]rain out the Whey in a cloth, between two [...]atts: which done, beat up the Curd with [...]he yolk of Eggs, White-wine, Rose-water [...]nd Sugar; after that, add as many Currans [...]s you see convenient: then having made [...]our Puff-paste of fine Flower, Eggs, Milk, [...]nd New-Ale-yest, put it into a fashion; and [...]eing well knit at the corners, and rowled [...]ith a Pastry-spur, put in the Curd, and wash [...] over with the yolk of an Egg, using a fea­ [...]er for that purpose.

To make an Excellent Green-Sawce, to serve o [...] any occasion wherein it is requisite.

Take large Sorrel, white Bread grated pared and cored Pippins, some sprigs o [...] Mint, a quantity of Verjuyce sufficient t [...] moisten it; and being stamped very small scrape Sugar on it, and mix it well together and so serve it up, with Pork, Veal, Chickens, Kid, Lamb, Gosling, or the like, the [...] being boiled.

For all sorts of small Birds roasted.

Take the Gravy, Pepper, Butter, an [...] their Livers and Gizards, minced with Parsley, or the Gravy of a Capon, Ginger, an [...] the yolk of an Egg beaten together, wit [...] a little Butter and Vinegar. And thus muc [...] may suffize for Sawces, so necessary to b [...] known by all that pretend to Cookery.

March.

NEats-Tongues and Udders. 2. Boil­ed Chickens. 3. A dish of stewed Oysters with Anchovey-sawce. 4. A dish of young Rabits. 5. A grand Sallad.

April.

1. Green-Geese, or Veal and Bacon. 2. A [...]oasted Haunch of Venison. 3. A Lumber-Pye. 4. Rabits. 5. Tarts.

May.

1. Boiled Chickens. 2. Roast Veal. 3. Roast Capons. 4. Roast Rabits.

Iune.

1. Boiled Neats-Tongues, or a Leg of Mutton and Colli-flowers. 2. A Steak-Pye. 3. A Shoulder of Mutton. 4. A Fore-quar­ter of Lamb.

Iuly.

1. A Westphalia-ham and Pigeons. 2. A Loin of Veal. 3. A Venison-Pasty. 4. A Capon.

August.

1. A Calves-head and Bacon. 2. An Olio, or grand-boiled savory Meat. 3. A Haunch of Venison. 4. A fat Pig well roasted, with good sawce.

September.

1. Boiled Hens and white Broth. 2. Neats-Tongues and Udders roasted. 3. A Pow­dered Goose. 4. A roasted Turky.

October.

1. A Fillet of Veal. 2. Two roasted Brand-geese. 3. A grand Sallad. 4. A roa­sted Capon.

November.

1. A shoulder of Mutton stuffed with Oy­sters. 2. A Loin of Veal. 3. A roasted Goose. 4. A Venison-Pasty.

December.

1. Stewed Broth of Mutton and Marrow-bones. [Page 144] 2. Lambs-head and White-broth. 3. A roasted Chine of Beef. 4. Minced Pyes. 5. A Turky stuck with Cloves, roasted. 6. Two roasted Capons, the one Larded, the other not.

Ianuary.

1. A Collar of Brawn and Mustard. 2. A couple of Pullets boiled with White-broth. 3. A roasted Turky. 4. A hashed shoulder of Mutton. 5. Two Geese. 6. A Surloin of Beef. 7. Minced Pyes. 8. A Loin of Veal. 9. A Venison Pasty. 10. A Marrow Pye. 11. A couple of Capons roasted. 12. A Lamb roasted. 13. Woodcocks, Partridges and small Birds dished up with sawce.

February.

1. A Bacon-chine. 2. A Loin of Veal, or Beef roasted. 3. A Lamb-pye or Minced-pye. [Page 145] 4. A couple of Wild-Ducks roasted. 5. A dish of fryed Oysters. 6. A couple of Rabits roasted. 7. A Skirret-pye.

To make fresh Cheese of Cream.

Take a Pottle of new Milk warm from the Cow, Almonds blanched half a pound: beat them small; add a pint of Cream, a quarter of a pint of Rose-water, half a pound of Su­gar, half an ounce of beaten Cinamon and Ginger; then add Runnet; bread it up and [Page 147] whey it; press it in a Mould, and serve it up in a dish of Cream.

Cream and Codlings, how to order in the best manner.

Scald your Codlings, take off the skins, and cut the core; mix the pulp with Sugar and Rose-water; add a quarter of a pint of Canary, and a quart of Cream, and serve it up.

To make an Excellent Junket.

Take Goats or Ews Milk, put them over a fire; and when they are a little warm, then add Runnet, and let it cool; then strow on it Cinamon and Sugar, over that cast Cream, and strew Sugar upon the Cream, with Rose-water.

To make a Whip'd Syllabub.

Take a pint of Cream, six spoonfulls of Sack, the Whites of two Eggs, two ounces of fine Sugar, and with Birch-twigs beat it till it froth well; scum it and put it into your Syllabub-pot.

To make Cream of Codlings.

Seald them and peel off the skin, scrape the pulp from the core, and strain the pulp, mixed with Sugar and Rose-water, through a course lin [...]n cloth: lay your Codling-pulp in the [...]idde of a dish, and raw Cream round it; adding more Sugar and Rose-water.

To make a Cream-Tart.

Take Manchet, chip it and grate it; mix it with good Cream and sweet Butter; take a dozen yolks of Eggs, beat them well with Cream, adding four ounces of sugar: boil them altogether till they come to a thickness; make two leaves of Paste as thin as can be raised, but very shallow: put the Materials before mentioned into it, and cover it with the lid; then bake it, strew sugar on it, and serve it up.

To make Curran-Cream.

Bruised red Currans in boiled Cream, strain them through a Sieve; add Sugar and Cina­mon, and so serve it up: And so you may by Rasberries or Strawberries.

To make Cream of Eggs.

Take a quart of Cream; and when it is hot, beat into it the Whites of five Eggs, and let it boil, adding two spoonfulls of Rose-water: being enough, let it cool, and add a little salt, and scrape on it fine sugar.

To make Curd-Cakes.

Take a pint of Curds, four Eggs, leaving two of the Whites; add sugar and grated Nutmeg, with a little Flowe [...]: mix them well, and drop them like [...]itters into a Fry­ing-pan, in which Butter is hot.

To make fresh Cheese.

Take a race of Cinamon, scald it in new Milk or Cream; and taking it off, sweeten it with sugar; then take a spoonfull of Run­net to two quarts of Milk; cover it close, and let it stand till the Cheese comes: strew then upon it Sugar and Cinamon, and serve it up with sipits dipped in Canary or White-wine.

To make Gooseberry-Cream.

Let your Gooseberries be boiled; or for want of green ones, your Preserved ones will do: and when your Cream is boiled up, put them in, adding small Cinamon, Mace and Nutmeg; then boil them in the Cream, and strain all through a cloth, and serve it up with Sugar and Rose-water.

To make a Cream Fool.

Heat two quarts of Cream; when it is boiled, add the yolks of twelve Eggs, ha­ving first beat it in the three or four spoonfulls of cold Cream, straining them into the hot; stir them to prevent burning: when having boiled a pretty while, take them off and let them cool, adding two or three spoonfulls of Sack; fasten sipits to the dish with syrup of Rasberries: sweeten your Cream, pour it in, and serve it up.

To make Clouted Cream.

Set new Milk on the fire twelve hours, without suffering it to boil; add Sugar and Cinamon, with a third part of Cream, and serve it up.

To make a Gooseberry-Fool.

Pick your Gooseberries not ripe, boil them in clean water to a pulp; take six yolks of Eggs, a quart of new Milk, Rose-water and Sugar; put the latter in when the former is well boiled, and suffering them to boil a while, serve the whole up in a large dish when it is cold.

To make a Tansey.

Take six Eggs, but the Whites only of three; beat them in Cream, then stamp green Wheat-blades, Violets, Spinage, Succory and Strawberry-leaves, of each a handfull, with a few Walnut-tree-buds; adding Cream as you beat them: strain out the Juyce, and add it to the Eggs, and more Cream; as also crumbs of Bread, Cinamon, Nutmeg, Salt and sweet Butter, the latter being put into the Frying-pan; adding, lastly, the Juyce of Tansey and Sugar: fry them like a Pan-cake, very thin, and serve it up with Rose-water and Sugar.

To make Snow-Cream.

Take the Gleer of half a dozen Eggs and Rose-water, beat them with feathers till they [...]ecome like Snow; lay it on heaps, and Cream that has been boiled and cooled, with scraped Loaf sugar: heat it again, and serve [...]up as soon as it comes to be cold a second [...]me, upon Rosemary or Bay-branches to [...]hicken; that it may stick the better, add [...]me grated Bread.

To make a pleasant Syllabub.

Take two quarts of Milk come newly from [...]he Cow, half a pint of Verjuyce being ad­ [...]ed, take off the curd, and put to it more a [...]int and a half of Cream: beat them toge­ther with Sack and Sugar, and put them in­ [...]o your Syllabub-pot for your use.

To make a Cream, called Quince-Cream.

Roast four or five ripe Quinces, and pare [...]hem; cut them from the core in thin slices; [...]oil the slices in a pint of sweet Cream, with [...] root of whole Ginger: when it is boiled to pulp, strain it; and adding Sugar, serve it [...]p cold.

To make the best Jumballs.

Take a handfull or two of Wheat-flower, [...]nd a pound of white Sugar; mix them well, [Page 152] adding the Whites of two Eggs, and a poun [...] of blanched Almonds well beaten, with ha [...] a pound of sweet Butter, and a spoonfull o [...] two of Rose-water: to these add more, ha [...] a pint of Cream; mould it till it become a Past; rowl it into what shape you please and dry it a while, then gently bake it: O this quantity you may make twenty or mor [...]

How to make an Angellet.

Take a pint of Cream, and double th [...] quantity of Milk, putting to them a sma [...] quantity of Runnet; and when it thickens take it up with a Spoon, and put it into a Fa [...] there let it continue till it is very stiff, the salt it; and when it is so, let it dry, and a [...] the end of three Months eat it.

To make Sage-Cream.

Take a quart of Cream, boil it well, the add a quarter of a pint of the Juyce of re [...] Sage, half as much Rose-water, and a qua [...] ter of a pound of Sugar, and it will be a excellent dish. And thus you may use [...] with any sweet Herbs, which will render pleasant and healthfull.

Additional Experiments, or the Judici­ous Midwives farther Instructions, not published in the former Edition.