A BOOK OF Fruits & Flowers. SHEWING The Nature and Use of them, eitherfor Meat or Medicine. AS ALSO: To Preserve, Conserve, Candy, and in Wedges, or Dry them. To make Powders, Civet bagges, all sorts of Sugar-works, turn'd works in Sugar, Hollow, or Frutages; and to Pickell them. _And for Meat. _ To make Pyes, Biscat, Maid Dishes, Marchpanes, Leeches, and Snow, Craknels, Caudels, Cakes, Broths, Fritter-stuffe, Puddings, Tarts, Syrupes, and Sallets. _For Medicines. _ To make all sorts of Poultisses, and Serecloaths for any memberswell'd or inflamed, Ointments, Waters for all Wounds, and Cancers, Salves for Aches, to take the Ague out of any place Burning orScalding; For the stopping of suddain Bleeding, curing the Piles, Ulcers, Ruptures, Coughs, Consumptions, and killing of Warts, todissolve the Stone, killing the Ring-worme, Emroids, and Dropsie, Paine in the Ears and Teeth, Deafnesse. _Contra vim mortis, non est Medicamen in hortis. _ _LONDON_: Printed by _M. S. _ for _Tho: Fenner_ at the South entrance ofthe _Royall Exchange_, London, 1653. * * * * * Of Lemmons. [Illustration: Lemmon. ] _A Lemmon Sallet. _ Take Lemmons, rub them upon a Grate, to make their rinds smooth, cutthem in halves, take out the meat of them, and boyle them in fairewater a good while, changing the water once or twice in the boyling, to take away the bitternesse of them, when they are tender take themout and scrape away all the meat (if any be left) very cleane, thencut them as thin as you can (to make them hold) in a long string, orin reasonable short pieces, and lay them in your glasse, and boylingsome of the best _White_-wine vineger with shugar, to a reasonablethin Syrupe, powre it upon them into your glasse, and keep them foryour use. _To Preserve Oranges or Lemmons_. Take your _Oranges_ or _Lemmons_, lay them in water three dayes, andthree nights, to take away their bitternesse, then boyle them in fairewater till they be tender, make as much Syrupe for them as will makethem swim about the pan, let them not boyle too long therein, for itwill make the skins tough; then let them lie all night in the Syrupe, to make them take the Syrupe in the morning, boyle the Syrupe to histhicknesse, and put them in gally pots or glasses, to keep all theyeare, and this is the best way to Preserve _Orenges, Lemmons_, or_Citrons_. _To make Past of Lemmons_. Take halfe a dozen of thick-rined _Lemmons_, cut them through themiddest, and boyle them tender in faire water, then stamp them in aMorter, strayne the juyce or pulp from them, and dry it, and put twopound of _Shugar_ to it, then make it into what fashion you will, on asheet of white paper, dry it in an Oven, and turne it often for twodayes and two nights, for in that time it will be dry enough; box itthus up, and it will endure all the Yeare. _Sweet Bagges to lay amongst Linnen_. Take _Orris, Cypris, Calamus, Fusis_, all of them grosse beaten, and_Gallingall_ roots, of each a handfull, and as much of the small topsof _Lavender_, dryed, and put them into baggs to lay among yourcloaths. You may put in a handfull or two of _Damask Rose_ leavesdryed, which will somewhat better the sent. Medicines made of Lemmons. _To take away the Spots, or red Pimpels of the face_. Take halfe a pint of raine water, and halfe a pint of good _Verjuice_, seeth it till it be halfe consumed, then whilst it boils fill it upagaine with juyce of _Lemmon_, and so let it seeth a pretty while;then take it from the fire, and when it is cold put to it the whitesof four new laid Eggs, well beaten, and with this water annoyntthe place often. _A very good Medicine for the Stone_. Make a Posset of a quart of _Rhenish_ wine, a pint of _Ale_ and apint of _Milke_, then take away the curd, and put into the drink, two handfulls of Sorrell, one handfull of _Burnet_, and halfe a handfullof _Balm_, boyle them together a good while, but not too long, least the drink be too unpleasant, then take of the drink a quarterof a pint, or rather halfe a pint, at once, at morning, and to bed-ward, putting therein first two or three spoonfulls of juice of _Lemmons_, this is an excellent Medicine for the _Stone in the Kidneyes_, todissolve and bring it away. It is very good in these Diseases of the_Stone_, to use _Burnet_ often in your drink at Meales, and often tosteep it in over night, and in the morning put in three or fourespoonfulls of juice of _Lemmons_, and to drink thereof a gooddraught every morning a week together, about the full of theMoone, three dayes before, and three dayes after. _To roste a Shoulder of Mutton with Lemmons_. Take a Shoulder of _Mutton_ halfe rosted, cut off most of the meatthereof, in thin slices, into a faire dish with the gravy thereof, putthereto about the quantity of a pint of clarret wine, with a spoonfullor two at most of the best wine _Vineger_, season it with _Nutmeggs_, and a little _Ginger_, then pare off the rines of one or twogood _Lemmons_, and slice them thin into the _Mutton_, when it is almostwell stewed between two dishes, and so let them stew togethertwo or three warmes, when they are enough, put them in a cleandish, and take the shoulder blade being well broyled on agrid-iron, and lay it upon your meat, garnishing your disheswith some slices and rinds of the _Lemmons_, and so serve it. _To Boyle A Capon with Oranges and Lemmons_. Take _Orenges_ and _Lemmons_ peeled, and cut them the long way, and if you can keep your cloves whole, and put them into yourbest Broth of _Mutton_ or _Capon_, with _Prunes_ or _Currants_ three orfour dayes, and when they have been well sodden, cut whole _Pepper_, great _Mase_, a great peice of _Suggar_, some _Rose_-water, and either_White_ wine, or _Clarret_ wine, and let all these seeth together awhile, and serve it upon Sopps with your _Capon_. _A Lemmond Sallet_. Cut out slices of the peele of the Lemmons, long wayes, a quarterof an inch one piece from another, and then slice the _Lemmons_very thin, and lay them in a dish crosse, and the peeles aboutthe _Lemmons_, and scrape a good deal of _Suggar_ upon them, andso serve them. * * * * * _Of Quinces_. _The best way to Preserve Quinces. _ First pare and coare the _Quinces_, and boyle them in faire watertill they be very tender, not covering them, then taking themout of the water, take to every pound of them, two pound of _Sugar_, and half a pint of water, boyle it to a Syrupe, scumming it well, then put in some of the Jelly that is washed from the _Quince_ kernels, and after that, making it boyle a little, put in your _Quinces_, boyle them very fast, keeping the holes upward as neer as youcan, for fear of breaking, and when they are so tender that youmay thrust a rush through them, take them off, and put them upin your glasses, having first saved some Syrupe till it be cold to fillup your glasses. _A speciall Remembrance in doing them_. When you Preserve _Quinces_, or make _Marmalade_, take the Kernelsout of the raw _Quinces_, and wash off the Jelly that growethabout them, in faire water, then straine the water and Jelly fromthe kernels, through some fine Cobweb laune, and put the sameinto the _Marmalade_, or preserved _Quinces_, when they are wellscum'd, but put not so much into your _Quinces_, as into the _Marmalade_, for it will Jelly the Syrupe too much; put six or sevenspoonfulls of Syrupe into the Jelly. Before you put it into the_Marmalade_, you must boyle your _Quinces_ more for _Marmalade_, thento preserve your _Quinces_, and least of them when you make yourclear Cakes. When you would preserve your _Quinces_ white, you must notcover them in the boyling, and you must put halfe as much _Sugar_more for the white, as for the other. When you would have themred, you must cover them in the boyling. [Illustration: Quince] _To Pickle Quinces. _ Boyle your _Quinces_ that you intend to keep, whole and unpared, in faire water, till they be soft, but not too violently for feare youbreak them, when they are soft take them out, and boyle some_Quinces_ pared, quarter'd, and coar'd, and the parings of the _Quinces_with them in the same liquor, to make it strong, and whenthey have boyled a good time, enough to make the liquor ofsufficient strength, take out the quartered _Quinces_ and parings, and put the liquor into a pot big enough to receive all the _Quinces_, both whole and quartered, and put them into it, when theliquor is thorow cold, and so keep them for your use closecovered. _To make Quince Cakes_. Prepare your _Quinces_, and take the just weight of them in _Sugar_, beaten finely, and searcing halfe of it, then of the rest makea Syrupe, using the ordinary proportion of a pint of water to apound of _Sugar_, let your _Quinces_ be well beaten, and when theSyrupe is cand height, put in your _Quince_, and boyle it to a past, keeping it with continuall stirring, then work it up with the beaten_Sugar_ which you reserved, and these Cakes will tast well of the_Quinces_. _To make Printed Quidony of Quinces_. Take two pound of _Quinces_, paired, coared, and cut in smallpieces, and put them into a faire posnet, with a quart of faire water, and when they are boyled tender, put into them one poundof _Sugar_ clarified, with halfe a pint of faire water, let them boyletill all the fruit fall to the bottom of the posnet, then let the liquidsubstance run through a faire linnen cloath into a clean bason, then put it into a posnet, and let it boyle till it come to a jelly, then Print it in your Moulds, and turne it into your boxes. Youshall know when it is ready to Print, by rouling it on the back ofa Spoone. * * * * * _Of Roses_. _To make sweet Bagges to lay Linnen in_. Take _Damask Rose_ budds, pluck them, and dry the leaves in theshadow, the tops of _Lavender_ flowers, sweet _Margerom_, and _Basill_, of each a handfull, all dryed and mingled with the _Rose_ leaves, takealso of _Benjamin, Storax, Gallingall_ roots, and _Ireos_ or _Orris_ roots, twice as much of the Orris as of any of the other, beaten in finepowder: a peece of cotten wool wetted in _Rose_-water, and putto it a good quantity of _Musk_ and _Ambergreece_ made into powder, and sprinkle them with some _Civet_ dissolved in _Rose_-water, lay theCotten in double paper, and dry it over a chaffin dish of coales:Lastly, take halfe a handfull of _Cloves_, and as much _Cinamon_ bruised, not small beaten, mixe all these together, and put them up inyour Bagge. _A very good Poultis for any Member swell'd and inflamed, and not broken, to take away the paine_. Take three pints of new milk, of stale Manchet crums two handfulls, or so much as shall make the milk somewhat thick, and theretoput two handfulls of dryed red _Rose_ leaves, and three ounces ofOyle of _Roses_, boyle all these together to the thicknesse of a Poultisse, then let it stand and coole, and while it cooleth rake a spoonfullof Oyle of _Roses_, and with a warm hand rub the place grieved, till the Oyle be dryed in, and then lay the Poultisse as warm as youmay endure it, to the part inflamed; doe this morning and eveningfor three or four dayes, as you shall see cause. _To make a sweet Cake, and with it a very sweet water. _ Take _Damask Rose_ leaves, _Bay_ leaves, _Lavinder_ tops, sweet _Marjerome_tops, _Ireos_ powder, _Damask_ powder, and a little _Musk_ firstdissolved in sweet water, put the _Rose_ leaves and hearbs into a Bason, and sprinkle a quarter of a pint of _Rose_-water among them, and stirring them all together, cover the Bason close with a dish, and let them stand so covered, all night, in the morning Distillthem, so shall you have at once an excellent sweet water, and avery fine sweet Cake to lay among your finest linnen. _Oyle of Roses. _ Take Sallet Oyle and put it into an earthen pot, then take _Rose_leaves, clip off all the white, and bruise them a little, and put theminto the Oyle, and then stop the top close with past, and set it intoa boyling pot of water, and let it boyle one hour, then let it standal one night upon hot embers, the next day take the Oyle, andstraine it from the _Rose_ leaves, into a glasse, and put therein somefresh _Rose_ leaves, clipt as before, stop it, and set it in the Sun everyday for a fortnight or three weeks. _Syrupe of Roses. _ Take _Damask Roses_, clip off the white of them, and take sixounces of them to every pint of faire water, first well boyled andscummed, let them stand so as abovesaid, twelve hours, as you doein the Syrupe of _Violets_, wringing out the _Roses_ and putting in neweight times, then wringing out the last put in onely the juice offour ounces of _Roses_, so make it up as before, if you will put in_Rubarb_, take to every two drams, slice it, string it on a thred, hangit within the pot after the first shifting, and let it infuse within your_Roses_: Some use to boyle the _Rubarb_ in the Syrupe, but it is dangerous, the Syrupe purgeth _Choller_ and _Melancholly_. _A Conserve of Roses. _ Take red _Rose_ buds, clip of all the white, bruised, and witheredfrom them, then weigh them out, and taking to every pound of_Roses_ three pound of _Sugar_, stamp the _Roses_ by themselves verysmall putting a little juice of _Lemmons_ or _Rose_ water to them asthey wax dry, when you see the _Roses_ small enough, put the _Sugar_to them, and beat them together till they be well mingled, then put it up in Gally pots or glasses; in like manner are theConserverves of Flowers, of _Violets, Cowslips, Marigolds, Sage_, and_Sea boise_ made. _To Preserve Roses or any other Flowers. _ Take one pound of _Roses_, three pound of _Sugar_, one pint of_Rose_ water, or more, make your Syrupe first, and let it stand till itbe cold, then take your _Rose_ leaves, having first clipt off all thewhite, put them into the cold Syrupe, then cover them, and setthem on a soft fire, that they may but simper for two or threehours, then while they are hot put them into pots or glasses foryour use. _How to Preserve Barbaries. _ First take the fairest _Barbaries_, and of them the greatest bunchesyou can get, and with a needle take out the stones on the oneside of them, then weigh out to every halfe pound of them onepound of _Sugar_, put them into a Preserving pan, strow the _Sugar_on them, and let them boyle a quarter of an hour softly, then takingout the _Barbaries_ let the Syrupe boyle a quarter of an hour more, then put in the _Barbaries_ againe, and let them boyle a pretty whilewith the Syrupe, then take them from the Syrupe, and let themboth stand till they be cold, and so put them up. _To keep Barbaries to garnish your Meat. _ Take the worst of them, and boyle them in faire water, andstraine the liquor from them, and while the liquor is hot put it intoyour _Barbaries_, being clean picked, and stop them up, and if theymould much, wash them throughly in the liquor, then boyle theliquor againe, and strayne it, and let it coole, then put it to your_Barbaries_ againe. [Illustration: A Rose] _Conserve of Barbaries. _ Take your _Barbaries_, pick them clean in faire branches, andwash them clean, and dry them on a cloath, then take some other_Barbaries_, and boyle them in _Clarret_ wine till they be very soft, then straine them, and rub them so well through the strainer, thatyou may know the substance of them, and boyle up this matterthus strained out, till it be very sweet, and somwhat thick, then settingit by till it be cold, and then put in your branches of _Barbaries_into gally pots, or glasses, and fill it up with the cold Syrupe, and so shall you have both Syrupe, and also _Barbaries_, to use atyour pleasure. * * * * * _Of Almonds. _ _To make Almond Biscate. _ Steepe one pound of _Almonds_ so long in cold water, till they willblanch, then put them in _Rose_-water, and beat them in so much_Rose_-water as will keep them from growing to an Oyle, and nomore; take one pound of _Sugar_ beaten very fine, and siftedthrough a Searce, take the whites of six Eggs beat to a froth, asyou use to doe for other Bisket, with a spoonfull of fine flower, set the _Almonds_ and _Sugar_ on a soft Charcoal fire, let them boyletogether till they be very thick, and so let them stand till they bealmost cold, then beat the Eggs and that together, put in a little_Muske_ for the better tast, if you please, then lay them upon papers, in what proportion you will, and dry them in an Oven, witha slack fire. _To make Almond Milke. _ Take a rib of _Mutton_ or _Veale_, or rather a _Chicken_, boyle it infaire water, put thereto _French Barley_, a _Fennill_ root, a _Parsly_root, _Violet_ leaves, _Strawberry_ leaves, and _Cinquefoyle_ leaves, andboyle them all together, till the meat be over boyled, then strayne outthe liquor from the rest, while they are boyling blanch a proportionof _Almonds_ answerable to the liquor, beat them well in a cleanstone Morter, and then grind them therein with _Rose_ water and_Sugar_, and when they are well ground put in all your liquor bylittle and little, and grind with them till they be all well Compounded, and then strayne it into a faire glasse, and use it at yourpleasure. _An approved Medicine for the running of theReines. _ Make _Almond_ Milke of _Plantine_ water, or else boyle _Plantine_in the liquor whereof you make your _Almond_ Milk, take a quart ofit, and put thereto three spoonfulls of _Lentive farine_, and threespoonfulls of _Cinamon_ water, take of this at six in the morning, agood draught, two hours before dinner another, at four of theclock in the afternoon, a third, and two hours after supper afourth; and twice or thrice between meals, eat a spoonfull ofConserve of Red _Roses_ at a time. _Oyle of Almonds_. Take _Almonds_, blanch them, and put them into a pot, and setthat pot in another pot of water that boyleth, and the steam ofthe seething pot will arise and enter into the pot with the _Almonds_, and that will become Oyle when they are stamped and wringedthrough a cloath. Thus they make Oyle of the kernels of _Filberts, Walnuts, _ &c. _A Barley Cream to procure sleep, or Almond Milke. _ Take a good handfull of French _Barley_, wash it cleane in warmewater, and boyle it in a quart of sayre water to the halfe, then putour the water from the _Barley_, and put the _Barley_ into a pottell ofnew clean water, with a _Parsley, _ and a _Fennell_ root, clean washed, and picked with _Bourage, Buglos, Violet_ leaves, and _Lettice_, of eachone handfull, boyle them with the _Barley_, till more then halfe beconsumed; then strayne out the liquor, and take of blanched_Almonds_ a handfull, of the seeds of _Melons, Cucumbers, Citralls_, and_Gourds_, husked, of each halfe a quarter of an ounce, beat theseseeds, and the _Almonds_ together, in a stone morter, with so much_Sugar_, and Rose-water as is fit, and strayne them through a cleanecloath into the liquor, and drink thereof at night going to bed, and in the night, if this doth not sufficiently provoke sleep, thenmake some more of the same liquor, and boyle in the same thebeads, or a little of white _Poppey_. _An Oyntment to kill the Worms in little Children_. For stomach Wormes, annoynt the stomach with Oyle of _Wormwood, _and the belly with Oyle of sweet _Almonds_, for belly Wormes takeall of _Wormwood_, Oyle of _Savine_, and the Powder of _Aloe Cicatrina_, finely beaten, annoynt the belly therewith, morning and evening. You must not use _Savine_ in Medicines for Mayden Children, but in stead of Oyle of _Savine_, take as much of an OxesGall. _To make the best white Puddings_. Take a pound of _Almonds_, blanch them, putting ina little Milk sometime to them in the stamping, then put to themthree handfulls of fine Flower, or as much grated bread first bakedin an Oven, six Eggs well beaten, a good deale of marrow cut inlittle pieces, season them with _Nutmeg_ and _Sugar_, three spoonfullsof _Rose-water_, and a little Salt; temper them all together, with as much Cream as will serve to wet or mingle them; and sofill them up. _An Almond Candle_. Blanch Jordan _Almonds_, beat them with a little small Ale, andstrayne them out with as much more Ale as you minde to makeyour Caudle of, then boyle it as you doe an Egg Caudle, with alittle Mace in it, and when it is off the fire sweeten it with Sugar. _To make fine white Leach of Almonds_. Take halfe a pound of small Almonds, beat them, and straynethem with Rose water, and sweet Milk from the Cow, and put intoit two or three pieces of large Mace, one graine of Musk, twoounces of Isinglasse, and so boyle it in a Chafin-dish of coales, aquarter of an hour, till it will stand, which you shall try thus, set a saucer in a little cold water, so that none come into it, andput a spoonfull of the Leach into it, and if you see that stand, rakethe other off the fire, then you may slice it in what fashion youplease. _To make Almond Butter_. Blanch one pound of _Almonds_, or more; or lesse, as you please, lay them four hours in cold water, then stamp them with someRose water, as fine as you can, put them in a cloath, and presseout as much Milk as you can, then if you think they be not enoughbeat them, and straine them againe, till you get as muchMilk of them, as you can, then set it on the fire, till they be readyto boyle, putting in a good quantity of Salt and Rose water, toturne it after one boyling, being turned, take it off, cast it abroadupon a linnen cloath, being holden between two, then with aspoon take off the Whey under the cloath, so long as any willdrop or run, then take so much of the finest Sugar you can get, aswill sweeten it, and melt it in as much Rose-water as will serve todissolve it, put thereto so much _Saffron_ in fine powder, as will colourit, and so steeping the _Saffron_ and _Sugar_ in Rose-water, seasonyour Butter therewith, when you make it up. [Illustration: Olives] _To make Almond Cakes_. Take of Jordan Almonds, one pound, beat them as you doe forAlmond milk, draw them through a strainer, with the yolks of twoor three Eggs, season it well with Sugar, and make it into a thickBatter, with fine flower, as you doe for Bisket bread, then powreit on small Trencher plates, and bake them in an Oven, or bakingpan, and these are the best Almond Cakes. _To make Paste of Almonds_. Take one pound of small Almonds, blanch them out of hotwater into cold, then dry them with a cloath, and beat them in astone Morter, till they come to Past, putting now and then aspoonful of Rose water to them, to keep them from Oyling, whenthey are beaten to fine past, take halfe a pound of _Sugar_ finelybeaten and searsed, put it to your past, and beat it till it will twistbetween your fingers and thumb, finely without knots, for then itis enough, then make thereof Pyes, Birds, Fruits, Flowers, or anypretty things, printed with Molds, and so gild them, and put theminto your Stove, and use them at your pleasure. _To make a Marchpine_. Take a pound of small Almonds, blanch them, and beat them, as you doe your past of Almonds, then drive it into a sheet of past, and spread it on a botome of wafers, according to the proportion, or bignesse you please, then set an edge round about it, as you doeabout a Tart, and pinch it if you will, then bake it in a pan, or Oven, when it is enough, take it forth, and Ice it with an Ice madeof Rose-water and Sugar, as thick as batter, spread it on with abrush of bristles, or with feathers, and put it in the Oven againe, and when you see the Ice rise white and dry, take it forth, andstick long comfits in it, and set up a staddard in the middest of it, so gild it, and serve it. _To make White-Broth with Almonds_. First look that the Meat be clean washed, and then set it on thefire, and when it boyleth, scum it clean, and put some salt into thepot, then take _Rosemary, Thyme, Hysop_, and _Marjerome_, bind themtogether, and put them into the pot, then take a dish of sweetButter, and put it also into the pot amongst the meat, and takewhole Mase, and bind them in a cloath, and put them into thepot, with a quantity of Verjuice, and after that take such a quantityof Almonds as shall serve turne, blanch them, and beat themin the Morter, and then straine them with the broth when yourMeat is in, and when these Almonds are strained put them in a potby themselves, with some _Sugar_, a little _Ginger_, and also a littleRose water, then stir it while it boyle, and after that take some sliced_Oringes_ without the kernels, and boyle them with the brothof the pot, upon a chafin-dish of coales, with a little _Sugar_, andthen have some Sipits ready in a platter, and serve the meat uponthem, and put not your Almonds in till it be ready to beserved. * * * * * [Illustration: Straw-berries] _Of Straw-Berries. _ _A Tart of Straw-Berries. _ Pick and wash your _Straw-Berries_ clean, and put them in the pastone by another, as thick as you can, then take _Sugar, Cinamon_, and a little _Ginger_ finely beaten, and well mingled together, castthem upon the _Straw Berries_, and cover them with the lid finelycut into Lozenges, and so let them bake a quarter of an houre, thentake it out, stewing it with a little _Cinamon_, and _Sugar_, and soserve it. * * * * * _Of Hartichoakes_. _How to make a Hartichoake Pye. _ Boyle your _Hartichoakes_, take off all the leaves, pull out all thestrings, leaving only the bottoms, then season them with _Cinamon_and _Sugar_, laying between every _Hartichoake_ a good piece ofButter; and when you put your Pye into the Oven, stick the _Hartichoakes_with slices of _Dates_, and put a quarter of a pint of White-wineinto the Pye, and when you take it out of the Oven, doe thelike againe, with some butter, and sugar, and Rose-water, meltingthe butter upon some coales, before you put it into the Pye. _To keep Hartichoakes for all the yeare. _ The fittest time is about _Michaelmas_, and then according to theproportion of _Hartichoakes_ you will keep, seeth a quantity of waterin a pot or pan, seasoning it so with white salt that it may havea reasonable tast, then put a fit quantity of white salt into the water, and boyle them together, and scum them well; then put agood quantity of good _Vineger_ to them, to make the liquor somewhatsharp, and boyle it again, then parboyle your _Hartichoakes_that you mind to keep, in another liquor, take them out of it, andlet them coole, then set your first liquor againe on the fire toboyle, and scumming it throughly, let it coole againe; when it isthroughly cold, put it up in some firkin, or large earthen pot, andput in your _Hartichoakes_ to them handsomely, for bruising them;then cover them close from the aire, and so keep them to spend atyour pleasure. _To Preserve Hartichoakes_. Heat water scalding hot first, then put in your _Hartichoakes_ andscald them, and take away all the bottomes, and leaves aboutthem, then take _Rose water_ and _Sugar_ and boyle them alone a littlewhile, then put the _Hartichoakes_ therein, and let them boyleon a soft fire till they be tender enough, let them be covered allthe time they boyle, then take them out and put them up foryour use. _To make a maid dish of Hartechoakes_. Take your _Hartichoakes_ and pare away all the top, even to theMeat, and boyle them in sweet Broth till they be somewhat tender, then take them oat, and put them in a dish, and seeth themwith _Pepper, Cinamon_, and _Ginger_, then put them in the dish youmean to bake them in and put in marrow to them good store, andso let them bake, and when they be baked, put in a little _Vineger_and _Butter_, and stick three or four leaves of the _Hartichoakes_ inthe dish when you serve them up, and scrape Sugar upon the dish. *OF MEDICINES. * _An Excellent Medicine or Salve for an Achecoming of cold, easie to be made by anyCountrey Housewife. _ Take of good Neats-foot Oyle, Honey, and new Wax, likequantities, boyle them all well together, then put to them a quarterso much _of Aqua vitę_ as was of each of the other, and then settingit on the fire, boyle it till it be well incorporated together, then spread it upon a piece of thin Leather, or thick linnen cloath, and so apply it to the place pained. _To cake the Ague out of any place_. Take _Vervine_ and _Black Hemlocke_, of each an handfull, boylethem in a pint of fresh _Butter_ till they be soft, and begin to parchagaine, then straine the _Butter_ from the hearbs, and put it into agally pot, and two or three times annoynt the place grieved witha spoonfull or two thereof, _probat_. _For the Ague in Children, or Women with Child_. Take _Venice Terpentine_, spread it on the rough side of a piece ofthin _Leather_, two fingers breadth, and strew thereon the powder of_Frankincense_ finely beaten, and upon it some _Nutmeg_ grated, bindethis upon the wrists an hour before the fit comes, and renew itstill till the fit be gone. _To strengthen the Back weak or diseased. _ Take the pith of an Oxes back, wash it in Wine or Ale, andbeating it very small straine it through a course cloath, and make aCaudle of it, with _Muskadine_ or strong _Ale_ boyling it therein a few_Dates_ sliced, and the stones taken out, and drink it first and last aswarm as you can, walking well, but temperately after it. Toasteddates often eaten are very good for the same. _For a Paine or Ache in the Back. _ Take _Nepe, Archangel, Parsley_, and _Clarie_, of each halfe a handfullwash them cleane, and cut them small, and then fry them witha little sweet Butter, then take the yolks of three or four Eggs, beat them well together, and put them to the Hearbs, fry them alltogether, and eat them fasting every morning, with some _Sugar_; totake away the unsavorinesse of the Hearbs, some use to take only_Clary_ leaves, and _Parsley_ washed, not cut, or _Clary_ leaves alone, andpowring the yolks of the Eggs upon them, so fry them, and eatthem. _For a suddain Bleeding at the Nose. _ Burne an Egg shell in the fire till it be as black as a coale, thenbeat it to a fine powder, and let the party snufle it up into hisNostrills. _A Medicine for Burning or Scalding. _ Take _Madenwort_, stamp it, and seeth it in fresh Butter, andtherewith anoynt the place grieved presently. _For the Canker in Womens Breasts. _ Take _Goose_-dung, _Celedonie_, stamp them well together, andlay it plaister-wise to the soare, it will cleanse the _Canker_, kill thewormes, and heale the soare. _For the Canker in the Mouth. _ Take the juice of _Plantaine, Vineger_ and _Rose_ water, of eacha like quantity, mingle them together, and wash the mouth oftenwith them. _To make a Tooth fall out of it selfe. _ Take wheat flower and mix it with the Milk of an Hearb called_Spurge_, make thereof a past, and fill the hole of the Tooth therewith, and leave it there, changing it every two houres, and theTooth will fall out. _To take away the cause of the paine in the Teeth. _ Wash the mouth two or three times together in the morningevery moneth, with _White-wine_ wherein the root of _Spurge_ hathbeen sodden, and you shall never have paine in your Teeth. _For A Consumption. _ Take Ash-keyes so soon as they look wither'd, set them intoan Oven, the bread being drawne, in a pewter, or rather an earthendish, and being so dryed pull off the out side, and reserving theinner part, or the seed, or keyes, beat them to fine powder, andeither mix it with good English honey, and so eat of it, first andlast, morning and evening, a pretty deale of it at once, upon thepoint of a knife, or else drink of the powder in some posset Ale, orthin broth. Mares milk, or Asses milk, which is best, being drunkwarm morning and evening, is the most soveraigne Medicinefor it. _An excellent Medicine for the Cough of the Lungs. _ Take _Fennell_ and _Angelica_ of each one handfull, the leaves inSummer, roots in Winter, sliced figgs twelve, but if the body bebound, twenty at least, green Licorice if you can, two or threegood sticks scraped and sliced, Anniseed cleaved and bruised, twogood spoonfulls, two or three Parsley roots scraped, and the pithtaken out, and twenty leaves of Foale-foot, boyle all these inthree pints of _Hysop_ water, to a pint and halfe, then straine it outinto a glasse, putting to it as much white _Sugar_-candy as will makeit sweet, drink hereof, being warmed, five spoonfulls at a time, first in the morning, and last in the evening, taking heed that youeat nor drink any thing two howres before nor after. * * * * * _Of Violets. _ _The use of Oyle of Violets. _ Oyle of _Violets, Cammomile, Lillies, Elder flowers, Cowslips, Rue, Wormwood_, and _Mint_, are made after the same sort; Oyle of_Violets_, if it be rubbed about the Tempels of the head, doth removethe extream heat, asswageth the head Ache, provoketh sleep, andmoistneth the braine; it is good against melancholly, dullnesse, and heavinesse of the spirits, and against swellings, and soaresthat be over-hot. _The Syrupe of Violets. _ Take faire water, boyle it, scum it, and to every ounce of it soboyled and scummed, take six ounces of the blew of _Violets_, onlyshift them as before, nine times, and the last time take nine ouncesof _Violets_, let them stand between times of shifting, 12 houres, keeping the liquor still on hot embers, that it may be milk warm, and no warmer; after the first shifting you must stamp and straineyour last nine ounces of _Violets_, and put in only the juice of them, then take to every pint of this liquor thus prepared, one pound of_Sugar_ finely beaten, boyle it, and keep it with stirring till the _Sugar_be all melted, which if you can, let be done before it boyle, and then boyle it up with a quick fire. This doth coole and openin a burning _Ague_, being dissolved in _Almond_ milk, and taken;especially it is good for any Inflamation in Children. The Conservesare of the same effect. _The use of Conserve of Violets and Cowslips. _ That of _Cowslips_ doth marvelously strengthen the Braine, preservethagainst Madnesse, against the decay of memory, stoppethHead-ache, and most infirmities thereof; for _Violets_ it hath thesame use the Syrupe hath. [Illustration: Violets] _To make Paste of Violets, or any kind of Flowers. _ Take your Flowers, pick them, and stamp them in an _Alablaster_morter, then steep them two howres in a sauser of _Rose_-water, afterstraine it, and steep a little _Gum Dragon_ in the same water, thenbeat it to past, print it in your Moulds, and it will be of the verycolour and tast of the Flowers, then gild them, and so you mayhave every Flower in his owne colour, and tast better for themouth, then any printed colour. _Powder of Violets. _ Take sweet _Ireos_ roots one ounce, red _Roses_ two ounces, _Storax_one ounce and a halfe, _Cloves_ two drams, _Marjerome_ one dram, _Lavinder_ flowers one dram and a halfe, make these into powder;then take eight graines of fine _Muske_ powdered, also put to it twoounces of _Rose_-water, stir them together, and put all the rest tothem, and stir them halfe an hour, till the water be dryed, thenset it by one day, and dry it by the fire halfe an houre, and whenit is dry put it up into bagges. _A good Plaister for the Strangury. _ Take _Violets_, and _Hollyhokes_, and _Mercury_, the leaves of theseHearbs, or the seeds of them, also the rinde of the _Elderne_ tree, and _Leydwort_, of each of these a handfull, and beat them small, and seeth them in water, till halfe be consumed, and put theretoa little oyle Olive, and make thereof a plaister, and lay it to thesoare and reines; also in the summer thou must make him adrink on this manner, take _Saxifrage_, and the leaves of _Elderne_, five leav'd grasse, and seath them in a pottell of staile Ale, till thehalfe be wasted, then straine it, and keep it clean, and let the sickdrink thereof first and last, and if you lack these hearbs because ofwinter, then take the roots of five-leav'd grasse, and dry them, and make thereof a powder, then take Oyster-shells, and burnethem, and make powder also of them, and mingling them together, let the sick use thereof in his pottage, and drink, and itwill help him. _A Medicine for sore blood-shotten and Rhuematickeyes. _ Take ground _Ivy_, _Daises_, and _Celedony_, of each a like quantity, stamp and straine out the juice out of them, and put to it a littlebrown _Sugar_ Candy dissolved in white Rose-water, and drop twoor three drops of this liquor at one time into the grieved eye, with a feather, lying upon the back when you doe it an hour after, this is a most approved Medicine to take away all _Inflamations, Spots, Webbs, Itches, Smartings_, or any griefe whatsoever in the eyes. _A Glister to open and loosen the Body beingbound, which may safely be administredto any man or woman. _ Take _Mellowes_ and _Mercury_ unwashed, of each two handfulls, halfe a handfull of _Barley_ clean rubbed and washed, boyle them ina pottell of running water to a quart, then strayne out the water, and put it in a Skillet, and put to it three spoonfulls of SalletOyle, and two spoonfulls of Honey, and a little salt; then makeit luke warm, and so minister it. _To cleanse the head, and take the Ache away. _ Chew the root of _Pellitory of Spaine_, often in the mouth. _A Medicine that hath healed old Sores uponthe leggs, that have run so long thatthe bones have been seen. _ Take a quantity of good sweet _Cream_, and as much _Brimstone_beaten in fine powder, as will make it thick like Paste, thentake so much _Butter_ as will make it into the form of Oyntmemt, and herewith annoynt the place grieved, twice a day. _An Oyntment for a Rupture. _ Take of _Sanicle_ two handfulls, of _Adders_ tongue, _Doves_ foot, and_Shephards purse_, of each as much, of _Limaria_ one handfull, chopthem somewhat small, and boyle them in _Deers_ seuet, untill theHearbs doe crumble, and wax dry. _A Barley Water to purge the Lungs andlights of all Diseases. _ Take halfe a pound of faire _Barley_, a gallon of running water, _Licorice_ halfe an ounce, _Fennell_ seed, _Violet_ leaves, _Parsley_seed, of each one quarter of an ounce, red _Roses_ as much, _Hysop_ and_Sage_ dryed, a good quantity of either, _Harts tongue_ twelve leaves, aquarter of a pound of _Figges_, and as many _Raisons_, still the _Figges_and _Raisons_, put them all into a new earthen pot, with the watercold, let them seeth well, and then strain the clearest from it, drink of this a good quantity, morning and afternoone, observinggood diet upon it, it taketh away all _Agues_ that come of heat, andall ill heat; it purgeth the _Lights, Spleene, Kidneyes_, and _Bladder_. _To Cure the Diseases of the Mother. _ Take six or seaven drops of the Spirit of _Castoreum_ in the beginningof the fit, in two or three spoonfulls of posset _Ale_, applyinga Plaister of _Gavanum_ to the Navill. _To kill Warts: an approved Medicine. _ Take a _Radish_ root, scrape off the out side of it, and rub it allover with salt, then set it thus dressed upright in a saucer, or someother small dish, that you may save the liquor that runneth fromit, and therewith annoynt your Warts three or four times in a day, the oftner the better, and in five or six dayes they will consumeaway, _Sepe probatum_. _For the Piles. _ Set a Chafin-dish of coales under a close stoole chaire, or in aclose stoole case, and strew _Amber_ beaten in fine powder, uponthe coales, and sit downe over it, that the smoak may ascend upinto the place grieved. _A Medicine for the Piles. _ Take a little _Orpine, Hackdagger_, and _Elecampane_, stamp them alltogether with _Boares_ grease, into the form of an Oyntment, andlay them to the place grieved. _A Diet for the Patient that hath Ulcers orWounds that will hardly be Cured withOyntments, Salves, or Plaisters. _ Take one pound of _Guaicum_, boyle it in three pottels of _Ale_, with a soft fire, to the consuming of two parts, but if it be whereyou may have wild Whay, or cheese Whay, they are better. Letthe Patient drink of this morning and evening, halfe a pint at atime, and let him sweat after it two hours. His drink at his Mealsmust be thus used, put into the same vessel where the former wasmade, to the _Guaicum_ that is left, three pottels of _Ale_, and not_Whey_, let it boyle to the one halfe, let him drink thereof at alltimes, and at his meale, which must be but one in a day, and thatso little, that he may rise hungry. Thus he must doe for fivedayes together, but he must first be purged. * * * * * [Illustration: Cowslips] _Of Cowslips_. _Oyle of Cowslips. _ Oyle of _Cowslips_, if the Nape of the Neck be annointed with it, is good for the _Palsie_, it comforteth the sinews, the heart andthe head. _The use of the Oyle of Wormwood, and Oyleof Mint_. Oyle of Wormwood is good for straines and bruises, and to comfortthe stomach; it is made of the green Hearb, as are the Oyleof _Cammomile_, _Rue_, and _Mint_, are made. Oyle of _Mint_ comforteth the stomack, overlayed or weaknedwith Casting, it doth drive back, or dry up Weomend breasts, anddoth keep them from being soare, being therewith annointed. _Syrupe of Cowslips_. Instead of running water you must take distilled water of _Cowslips_, put thereto your _Cowslip_ flowers clean picked, and thegreen knobs in the bottome cut off, and therewith boyle up a Syrupe, as in the Syrupe of _Roses_ is shewed; it is good against the_Frensie_, comforting and staying the head in all hot _Agues, &c_. Itis good against the _Palsie_, and procures a sick Patient to sleep;it must be taken in _Almond_-milk, or some other warm thing. _To keep Cowslips for Salates_. Take a quart of _White wine_ Vineger, and halfe a quarter of apound of fine beaten _Sugar_, and mix them together, then takeyour _Cowslips_, pull them out of the podds, and cut off the greenknobs at the lower end, put them into the pot or glasse whereinyou mind to keep them, and well shaking the _Vineger_ and _Sugar_together in the glasse wherein they were before, powre it uponthe _Cowslips_, and so stirring them morning and evening to makethem settle for three weeks, keep them for your use. _To Conserve Cowslips_. Gather your Flowers in the midst of the day when all the dew isoff, then cut off all the white leaving none but the yellow blossomeso picked and cut, before they wither, weigh out ten ounces, taking to every ten ounces of them, or greater proportion, ifyou please, eight ounces of the best refined _Sugar_, in fine powder, put the _Sugar_ into a pan, and candy it, with as little water as youcan, then taking it off the fire, put in your Flowers by little andlittle, never ceasing to stir them till they be dry, and enough;then put them into glasses, or gally pots, and keep them dry foryour use. These are rather Candied then Conserved _Cowslips_. _To Preserve all kinde of Flowers in the SpanishCandy in Wedges_. Take _Violets_, _Cowslips_, or any other kinde of Flowers, pickthem, and temper them with the pap of two roasted _Apples_, and adrop or two of _Verjuice_, and a graine of _Muske_, then take halfe apound of fine hard _Sugar_, boyle it to the height of _Manus Christi_, then mix them together, and pour it on a wet Pye plate, then cut itit in Wedges before it be through cold, gild it, and so you maybox it, and keep it all the year. It is a fine sort of Banquettingstuffe, and newly used, your _Manus Christi_ must boyle a goodwhile and be kept with good stirring. _A Medicine to break and heale sore breastsof Women, used by Mid-wives, andother skillfull Women in_London. Boyle _Oatmeale, _, of the smallest you can get, and red _Sage_ together, in running or Conduict water, till it be thick enough to makea Plaister and then put into it a fit proportion of _Honey_, and let itboyle a little together, take it off the fire, and while it is yet boylinghot, put thereto so much of the best _Venice Terpentine_ as willmake it thick enough to spread, then spreading it on some softleather, or a good thick linnen cloath, apply it to the brest, andit will first break the soare; and after that being continued, willalso heale it up. _A Medicine that hath recovered some fromthe Dropsie whome the Physitianhath given over_. Take green _Broome_ and burne it in some clean place, that youmay save the ashes of it, take some ten or twelve spoonfulls of thesame Ashes, and boyle them in a pint of _White_ wine till the vertueof it be in the wine, then coole it, and drayne the wine from thedreggs, and make three draughts of the Wine, and drink one fastingin the morning, another at three in the afternoone, anotherlate at night neer going to bed. Continue this, and by Gods graceit will cure you. _An especiall Medicine for all manner of Poyson_. Take _Hemp seed_, dry it very well, and get off the husks, andbeat the _Hemp seed_ into fine powder, take _Mintes_ also, dry them, and make them into powder, boyle a spoonfull of either of thesein halfe a pint of _Goats_ milk, a pretty while, then put the milk intoa cup to coole, and put into it a spoonfull of _Treacle_, and stirthem together till it be coole enough, then drink it in the morningfasting, and eat nothing till noon, or at least two hours; doethe like at night, and use it so three dayes, and it will kill and overcomeany poyson. _Doctor_ Lewin's _Unguentum Rosatum, goodfor the heat in the Back. _ Take a certain quantity of _Barrowes_ grease; Oyle of sweet _Almonds_, and _Rose-water_, either red or damask, of each a like quantity, but of neither so much as of the _Hoggs_ grease, beat them togetherto an Oyntment, put it in some gally pot, and when you would use it, heat it, and therewith annoynt the Back and Reins. * * * * * _Of Beanes. _ _To defend Humours. _ Take _Beanes_, the rinde or the upper skin being pul'd off, bruisethem, and mingle them with the white of an Egg, and makeit stick to the temples, it keepeth back humours flowing to theEyes. _To dissolve the Stone; which is one of the Physitiansgreatest secrets. _ Take a peck of green _Beane_ cods, well cleaved, and withoutdew or rain, and two good handfulls of _Saxifrage_, lay the same intoa Still, one row of _Bean_ cods, another of _Saxifrage_, and so Distillanother quart of water after this manner, and then Distill anotherproportion of _Bean_ codds alone, and use to drink oft these twoWaters; if the Patient be most troubled with heat of the Reins, then it is good to use the _Bean_ codd water stilled alone more often, and the other upon comming downe of the sharp gravell orstone. [Illustration: Beanes] _Unguentum Sanativum_. Take of _Terpentine_ one pound, _Wax_ six ounces, Oyle of _Cammomile_halfe a pint, put all these together in a pan, and put to thema handfull of _Cammomile_, bruised, or cut very small, boyle themupon a soft fire till they be well melted, and no more; then takeit from the fire, and strayne it into a clean pan, and so let it cooleall night, and in the morning put it up for your use. This Oyntmentis good for any cut, wound, or breaking of the flesh, it eatethaway dead flesh, and ranklings, and doth heale againe quickly. _A Serecloath for all Aches_. Take _Rossen_ one pound, _Perrossen_ a quarter of a pound, as _Mastick_and _Deer sewet_ the like, _Turpentine_ two ounces, _Cloves_ bruised, one ounce, _Mace_ bruised, two ounces, _Saffron_ two drams, boyleall these together in Oyle of _Cammomile_, and keep it for your use. _An Oyntment to be made at any time of theyeare, and is approved good, and hathhelped old Paines, Griefes, andAches. _ Take _Steers Gall, Sallet Oyle_ and _Aqua vita_ of each five spoon-fulls, boyle them together a little, and therewith annoint the placepained, by the fire, and lay a warm cloath on it. _An Oyntment for the Sciatica_. Roaste a handfull or two of _Onions_, and take _Neats-foot_ Oyle, and _Aqua vita_, of each a pint, stamp, or rather boyle all these togetherto an Oyle, or Oyntment, and straine it into a gally pot, and therewith annoynt the place grieved as hot as you can endureit, morning and evening. _A Water to drive away any Infection. _ Take _Draggons, Angelica, Rue, Wormwood_, of each a handfull, chop them pretty small, and steep them in a quart of _White-wine_, twenty four hours, then distill them in a Still, and reserve the waterin a glasse close stopped; give to the sick Patient six or seavenspoonfuls thereof at a time fasting, and let him fast an houre andan halfe after, and keep himselfe very warme in his bed, orotherwise. _An excellent Conservative for the stomach, helping digestion, warming the braine, and drying the Rheumes_. Take two ounces of good old Conserve of red _Roses_, of chosen_Methridate_ two drams, mingle them well together, and eat thereofto bed-ward, the quantity of a hazell nut; this doth expell allwindinesse of the stomach, expelleth raw humours and venomousvapours, causeth good digestion, dryeth the Rheume, strengthneththe memory and sight. _An Oyntmnt for any wound or sore_. Take two pound of _Sheeps_ suet, or rather _Deers_ suet, a pint of_Candy Oyle_, a quarter of a pound of the newest and best _Bees-wax_, melt them together, stirring them well, and put to them oneounce of the Oyle of _Spike_, and halfe an ounce of the _GoldsmithsBoras_, then heating them againe, and stirring them all together, put it up in a gally pot, and keep it close stopped till you havecause to use it; this is an approved Oyntment to cure any woundsor sores new or old. _An excellent Oyntment for any Bruise or Ache_. Take two pound of _May Butter_ purified, powre it out from thedregs, and put to it of _Broome_ flowers and _Elder_ flowers, of each agood handfull, so clean picked that you use nothing but theleaves, mix them all together in a stone pot, and boyle them seavenor eight howres in a kettell of water, being covered with aboard, and kept downe with weights, keeping the kettell alwayesfull of water, with the help of another kettell of boyling waterready to fill up the first as it wasteth, and when it waxeth somewhatcoole, but not cold, straine the Oyntment from the Hearbs, into a gally pot, and keep it for your use. _A Plaister for a Bile or Push_. Take a yolk of an Egg, and halfe a spoonfull of English _Honey_, mix them together with fine wheat flower, and making it to aPlaister, apply it warme to the place grieved. _An approved good drink for the Pestilence_. Take six spoonfuls of _Draggon_-water, two good spoonfulls of_Wine-Vineger_, two penny weights of English _Saffron_, and as muchTreacle of _Gene_, as a little _Walnut_, dissolve all these together uponthe fire, and let the Patient drink it blood-warm, within twentyhours or sooner that he is sick, and let him neither eat nor drinksix howres after, but lye so warme in his bed, that he may sweat, this expelleth the Disease from the heart, and if he be disposed toa sore, it will streightwayes appeare, which you shall draw outwith a Plaister of _Flos Unguentorum_. _For the Rheume in the gums or teeth_. Boyle _Rosemary_ in faire water, with some ten or twelve _Cloves_, shut, and when it is boyled take as much _Claret_ wine as there iswater left, and mingle with it, and make it boyle but a little againe, then strayne it into some glasse, and wash the mouth therewith morning and evening; this will take away the Rheume inshort time; and if you boyle a little _Mastick_. Therewith, it is thebetter. _For the Emroids_. Take _Egremony_ and bruise it small, and then fry it with _Sheepsuet_, and _Honey_, of each a like quantity, and lay it as hot as you cansuffer it to the Fundament, and it will heale very faire and well. _An approved medicine for the Dropsey_. Take the Hearb called _Bitter sweet_, it grows in waters, and bearsa purple flower, slice the stalks, and boyle a pretty deale of themin _White-wine_, drink thereof first and last, morning and evening, and it will cure the _Dropsey_. _A Powder for Wounds_. Take _Orpiment_, and _Verdigreese_, of each an ounce, of _Vitriall_burned till it be red, two ounces, beat each of them by it selfe ina brasen Morter, as small as flower, then mingle them all together, that they appear all as one, and keep it in bagges of leather, well bound, for it will last seaven years with the same vertue, andit is called _Powder peerlesse_, it hath no peer for working in_Chyrurgery_, for put of this powder in a wound where is dead flesh, and lay scrap't lint about it, and a Plainer of Disklosions next upon it, and it will heale it. _An approved Medicine for the Green sicknesse_. Take a quart of _Clarret_ wine, one pound of _Currants_, and ahandfull of young _Rosemary_ crops, and halfe an ounce of _Mace_, seeth these to a pint, and let the Patient drink thereof threespoonfulls at a time, morning and evening, and eat some of the_Currants_ also after. _A Medicine for a Pleurisie, Stitch, or Winde, offending in any part of the Body. _ Gather the young shutes of _Oake_, after the fall of a _Wood_, andpicking out the tenderest and softest of them, especially thosewhich look redest, bind them up together in a wet paper, androste them in hot embers, as you doe a _Warden_, whereby they willdry to powder, of which powder let the Patient take a spoonfullin a little Posset _Ale_, or _Beer_, warmed, in the morning, fasting afterit two hours, or more, if he be able, doing the like about threeafter noon, and two hours after supper, four or five dayes together, which thus done in the beginning of the Disease, is by oftenexperiments found to cure such windy paines in the side, stomach, or other parts of the body; you may dry them also in a dish, in an Oven after the bread is drawn; you shall doe well togather enough of them in the Spring, and make good store of thepowder then, to keep for all the year following. _An approved Medicine for the Gout in the feet_. Take an _Oxes_ paunch new killed, and warm out of the belly, aboutthe latter end of _May_, or beginning of _June_, make two holestherein, and put in your feet, and lay store of warm cloaths aboutit, to keep it warm so long as can be. Use this three or four dayestogether, for three weeks or a moneth, whether you have the fitor paine of the _Gout_, at that time or no, so you have had it at anytime before. This hath cured divers persons, that they have neverbeen troubled with it againe. _For one that cannot make water_. Take the white strings of _Filmy_ roots, of _Primroses_ wash themvery clean, and boyle of them halfe a handfull, in a pint of _Beer_ or_White-wine_, till halfe be consumed, then straine it through a cleancloath, and drink thereof a quarter of a pint, somewhat warme, morning and evening, for three dayes, it will purge away all viscousor obstructions stopping the passage of the water, _probatum_. _To kill the Ring worme, and heat thereof_. Take a quart of _White wine_ vineger, boyle therein of _Woodbine_leaves, _Sage_, and _Plantaine_ of each one handfull, of white _Coperas_, one pound, of _Allum_ as much as an Egge; when it is boyled tohalfe a pint, straine out the liquor, and therewith wash the soare ashard as you can suffer it. _To make a Water for all Wounds and Cankers_. Take a handfull of red _Sage_ leaves, a handfull of _Selandine_, asmuch _Woodbine_ leaves, then take a gallon of Conduict water, andput the hearbs in it, and let them boyle to a pottell, and thenstrayning the Hearbs through a strainer, take the liquor and setit over the fire againe, and take a pint of English _Honey_, a goodhandfull of _Roche Allum_, as much of white _Copperas_ tinne beaten, a penny worth of _Graines_ bruised, and let them boyle all togetherthree or four warms, and then let the scum be taken off with a feather, and when it is cold put it in an earthen pot or bottell, so asit may be kept close; and for an old Wound take of the thinnest, and for a green Wound, of the thickest, and having dressed themwith this Water, cover the soare either with _Veale_, or _Mutton_, andskin it with _Dock_ leaves. _For a Swelling that cometh suddenly in mansLimbs. _ Take _Harts_ tongue, _Cherfoyle_, and cut them small, and then takedreggs of _Ale_, and _Wheat_ Branne, and _Sheeps_ tallow molten, anddoe all in a pot, and seeth them till they be thick, and then makea Plaister, and lay it to the swelling. * * * * * _Of Apricocks_. _To dry Apricocks_. Take them when they be ripe, stone them, and pare off theirrindes very thin, then take halfe as much _Sugar_ as they weigh, finely beaten, and lay them with that _Sugar_ into a silver or earthendish, laying first a lay of _Sugar_, and then of Fruit, and let themstand so all night, and in the morning the _Sugar_ will be all melted, then put them into a Skillet, and boyle them apace, scummingthem well, and as soon as they grow tender take them off from thefire, and let them stand two dayes in the Syrupe, then take themout, and lay them on a fine plate, and so dry them in a Stove. [Illustration: Aprecocks] _Clear Cakes of Quinces, or Apricocks. _ Take of the best _Sugar_ finely beaten and searced, one pound, toa pound of _Quinces_, or _Apricocks_, set your _Sugar_ upon a chafin-dishof coales, and dry it above halfe an houre, then cooling it, stir intoit a little _Musk_ and _Ambergreese_ finely beaten, and powdered, then pare your _Quinces_, and boyle them in faire water whole, tillthey be tender and not covering them for so they will be white;then take them, and scrape off all the _Quince_ to the coare, into asilver dish, and boyle it therein till it grow dry, which you shallperceive by the rising of it up, when it is thus well dryed, take itoff, let it coole, and strew on the _Sugar_, letting some other tostrew it, till it be all throughly wrought in, then lay it out onglasses, plates, or prints of Flowers, or letters, an inch thick, orlesse as you please. _The best way to Preserve Apricocks_ Take the weight of your _Apricocks_, what quantity soever youmind to use, in _Sugar_ finely beaten, pare and stone the _Apricocks_, and lay them in the _Sugar_, in your preserving pan all night, and inthe morning set them upon hot embers till the _Sugar_ be all melted, then let them stand, and scald an hour, then take them off thefire, and let them stand in that Syrupe two dayes, and then boylethem softly till they be tender and well coloured, and after thatwhen they be cold put them up in glasses or pots, which youplease. * * * * * _Of Lillies_. _The use of Oyle of Lillies_. Oyle of _Lillies_ is good to supple, mollifie, and stretch sinewsthat be shrunk, it is good to annoynt the sides and veines inthe fits of the _Stone_. _To Candy all kinde of Flowers as they grow, with their stalks on_. Take the Flowers, and cut the stalks somewhat short, then takeone pound of the whitest and hardest _Sugar_ you can get, put to iteight spoonfulls of _Rose_ water, and boyle it till it will roule betweenyour fingers and your thumb, then take it from the fire, coole it with a stick, and as it waxeth cold, dip in all your Flowers, and taking them out againe suddenly, lay them one by oneon the bottome of a Sive; then turne a joyned stoole with thefeet upwards, set the sive on the feet thereof, cover it with a fairelinnen cloath, and set a chafin-dish of coales in the middest of thestoole underneath the five, and the heat thereof will run up tothe sive, and dry your Candy presently; then box them up, andthey will keep all the year, and look very pleasantly. _To make the Rock Candies upon all Spices, Flowers, and Roots_. Take two pound of _Barbary Sugar_, Clarifie it with a pint of water, and the whites of two _Eggs_, then boyle it in a posnet to theheight of _Manus Christi_, then put it into an earthen Pipkin andtherewith the things that you will Candy, as _Cinamon, Ginger, Nutmegs, Rose buds, Marigolds, Eringo roots, &c. _ cover it, and stop itclose with clay or paste, then put it into a Still, with a leasurelyfire under it, for the space of three dayes and three nights, thenopen the pot, and if the Candy begin to come, keep it unstoppedfor the space of three or four dayes more, and then leaving theSyrupe, take out the Candy, lay it on a Wyer grate, and put it inan Oven after the bread is drawne, and there let it remaine onenight, and your Candy will dry. This is the best way for rockCandy, making so small a quantity. _The Candy Sucket for green Ginger, Lettice, Flowers. _ Whatsoever you have Preserved, either Hearbs, Fruits, orFlowers, take them out of the Syrupe, and wash them in warmwater, and dry them well, then boyle the _Sugar_ to the height ofCandy, for Flowers, and draw them through it, then lay them onthe bottome of a Sive, dry them before the fire, and when theyare enough, box them for your use. This is that the _Comfet-makers_use and call _Sucket Candy_. * * * * * _Of Grapes_. _Syrupe Gresta, or a Syrupe of Unripe Grapes_. Take a good basket full of unripe _Grapes_, set them three dayesin a vessel after they be gathered, stamp them, and straine outthe juice out of them, take thereof six quarts, boyle it with asoft fire till the third part be consumed then four quarts will remaine, let that run through a woollen bagge, and stand till it beclear in it selfe, then take of the clearest of it, seven pints, putthereto five pound of Clarified _Sugar_, boyle them together to thethicknesse of a Syrupe, and keep it in a glasse; it is good for aperbreaking stomach, proceeding of Choller, and for a swellingstomach, it taketh away thirst and drynesse, and chollerick _Agues_, it is of great comfort to the stomach of Women being with child, it is a preservative against all manner of Venome, and against thePestilence. * * * * * *OF PURGES. * _A Purge to drive out the French Pox, beforeyou use the Oyntment. _ Take halfe a pint of good _Aqua vitę_, one ounce of _Treacle_ of_Gene_, one quarter of an ounce of _Spermacęti_, boyle all these togetheron a soft fire halfe a quarter of an hour, and let the Patientdrink this as warme as he can, and lye downe in his bed, andsweat, and if any of the Disease be in his body, this will bring itforth, and bring him to an easie loosnesse; this is thought thebest and surest of all other Cures for this infirmity. _The Oyntment for the French Pox. _ Take _Barrowes_ grease well tryed from the filmes, beat it in aMorter till it be small and fine, put thereto of _Lethargy_ one ounce, of _Mastick_ in fine powder, two ounces, of _Olibanum_ in powder, oneounce, of Oyle of _Spike_ one ounce, Oyle of _Paliolum_ one ounce, of _Terpentine_ one quarter of a pound, beat all these together intoa perfect Oyntment, and therewith annoynt these places. _What place to annoynt for the French Pox. _ The principall bone in the Nape of the Neck, without theshoulder places, taking heed it come not neer the channell bone, for then it will make the throat swell, else not, the elbowes onboth sides, the hip bones, the share, the knees, the hammes, andthe ankles; if the Patient have no Ache, annoynt not these places, but only the sores till they be whole; if there be any knobslying in the flesh, as many have, annoynt them often, and laylint upon them, and brown paper upon the lint, and keep the Patientclose out of the aire, and this used will make him whole inten dayes by the grace of God. _For a paine in the ears, or deafnesse. _ Take a hot loafe, of the bignesse of a Bakers penny loaf, andpull or cut it in two in the middest, and lay the middle of thecrummy side to the middest, or to the hole of the ear, or earspained, as hot as they may be endured, and so bind them fast togetheron all night, and then if you find any pain in either or bothears, or any noyse, put into the pained ear or ears, a drop of _Aquavitę_, in each, and then againe binding more hot bread to them, walk a little while, and after goe to bed; this done three or fourdayes together, hath taken away the paine, hearing noyse in theears, and much eased the deafnesse, and dullnesse of and in many. * * * * * _Of Marigolds. _ _A very good Plaister to heale and dry upa Sore or Cut Suddenly. _ Take of _Marigold_ leaves, _Porret_ blades or leaves, and _Housleke_, of all two handfulls, beat them all very small in a Morter, andput to them the whites of two new layd Eggs, and beat them verywell till they be throughly incorporated with the Eggs, andapply this till you be well, renew it every day. _The use of Conserve of Marigolds. _ Conserve of _Marigolds_ taken fasting in the morning, is goodfor Melancholy, cureth the trembling and shaking of the heart, is good to be used against the Plague, and Corruption of theAire. * * * * * _Of Cherries_. _A way to dry Cherries_. Take three quarters of a pound of _Sugar_, and a pound of _Cherries_, their stalks and stones taken from them, then put a spoonfullof clean water in the Skillet, and so lay a lay of _Cherries_ and anotherof _Sugar_, till your quantity be out, then set them on the fire, and boyle them as fast as conveniently you can, now and thenshaking them about the Skillet, for fear of burning, and when youthink they are enough, and clear, then take them off the fire, andlet them stand till they be halfe cold, then take them out as clearfrom the Syrupe as you can, and lay them one by one upon sheetsof glasse, setting them either abroad in the sunne, or in a windowwhere the sunne may continually be upon them. If they dry notso fast as you would have them, then in the turning scrape someloafe _Sugar_ finely upon them, but add no greater heat then thesunne will afford, which will be sufficient if they be well tended, and let no dew fall on them by any means, but in the evening setthem in some warm Cupboard. _How to Preserve Cherries_. Take the _Cherries_ when they be new gathered off the Tree, beingfull ripe, put them to the bottome of your Preserving pan, weighing to every pound of _Cherries_, one pound of _sugar_, thenthrow some of the _sugar_ upon the _Cherries_, and set them on a veryquick fire, and as they boyle throw on the rest of the _sugar_, till theSyrupe be thick enough, then take them out, and put them in agally pot while they are warm; you may if you will, put two orthree spoonfulls of _Rose-water_ to them: _To make all manner of Fruit Tarts_. You must boyle your Fruit, whether it be _Apple, Cherry, Peach, Damson, Peare, Mulberry_, or _Codling_, in faire water, and when theybe boyled enough, put them into a bowle, and bruise them with aladle, and when they be cold straine them, and put in red wine, or_Clarret_ wine, and so season it with _sugar, cinamon, _ and _ginger_. [Illustration: Cherries] _To make a close Tart of Cherries_. Take out the stones, and lay them as whole as you can in aCharger, and put _Mustard, Cinamon_, and _Sugar_, into them, and laythem into a Tart whole, and close them, then let them stand threequarters of an hour in the Oven, and then make a Syrupe of _Muskadine_, and _Damask water_ and _sugar_, and so serve it. _To make fine Pippin Tarts_. Quarter, pare, core, and stew your _Pippins_ in a Pipkin, uponvery hot embers, close covered, a whole day, for they must stewsoftly, then put to them some whole _Cinamon_, six _Cloves_, and _sugar_enough to make them sweet, and some _Rose-water_, and when theyare stewed enough, take them off the fire, and take all the Spicefrom them, and break them small like _Marmalade_, having yourCoffins ready made, not above an inch deep, fill them with it, andlay on a very thin cover of puffe paste, close and fit, so bake them, serve them in cold, but you must take heed you doe not over-bakethem. _To make a Tart of Butter and Eggs_. Take the yolks of sixteene _Eggs_ well parted from the whites, three quarters of a pound of _Butter_ well Clarified, and straine ittwice or thrice in a faire strainer, seasoned with _sugar_ and a little_Rose water_, wherein _Spinage_ first a little boyled, hath been strained, to make it green; be sure your paste be well made, and whole, and so bake it up, and serve it. * * * * * _Of Goose-Berries_. _To keep Goose-Berries_. Take a handfull or two of the worser of your _Goose-Berries_, cutoff their stalks and heads, and boyle them all to pieces, in a pottellof water, putting into the boyling thereof, halfe a quarter of_sugar_, then take the liquor, straine it through a haire strainer, andwhile it cooleth cut off the stalks and heads of the fairest_Goose-Berries_, being very carefull you cut not the skin of themabove or below; put them into a gally pot, and pour the liquor inafter them. _Purslaine_ must be used as you doe the _Goose-Berries_. _The best way to Preserve Goose-Berries_. Gather them with their stalks on, cut off their heads, and stonethem, then put them in scalding water, and let them stand thereincovered a quarter of an hour, then take their weight in _sugar_finely beaten, and laying first a lay of _sugar_, then one of your_Goose-Berries_, in your Preserving Skillet or pan, till all be in, putting in for every pound of _Goose-Berries_, six spoonfulls of water, set them on the embers till the _sugar_ be melted, then boyle them upas fast as you can, till the Syrupe be thick enough, and cold, and thenput them up. This way serves also for _Respasses_ and _Mulberries_. * * * * * _Of Plums. _ _The best way to dry Plums. _ Take your _Plums_ when they are full growne, with the stalkson them, but yet green, split them on the one side, and put themin hot water, but not too hot, and so let them stand three or fourhours, then to a spoonfull of them, take three quarters of a poundof _sugar_, beaten very fine, and eight spoonfulls of water to everypound, and set them on hot embers till the _sugar_ be melted, andafter that boyle them till they be very tender, letting them standin that Syrupe three dayes to plump them; then take them out, wash the Syrupe from them with warm water, and wipe them witha fine linnen cloath, very dry, and lay them on plates, and setthem to dry in a Stove, for if you dry them in an Oven, they willbe tough. _To Preserve Damsons. _ Take _Damsons_ before they be full ripe, but new gathered offthe Tree, allow to every pound of them a pound of _sugar_, put alittle _Rose-water_ to them, and set them in the bottome of yourpan, one by one, boyle them with a soft fire, and as they seethstrew your _sugar_ upon them, and let them boyle till the Syrupe bethick enough, then while the Syrupe is yet warme, take the _Plums_out, and put them in a gally pot, Syrupe and all. _To Preserve Bullasses as green as grasse. _ Take your _Bullasses_, as new gathered as you can, wipe themwith a cloath, and prick them with a knife, and quaddle them intwo waters, close covered, then take a pound of Clarified _sugar_, and a pint of _Apple water_, boyle them well together (keepingthem well scummed) unto a Syrupe, and when your _Bullases_ arewell dript from the water, put them into the Syrupe, and warmthem three or four times at the least, at the last warming takethem up, and set them a dropping from the Syrupe, and boylethe Syrupe a little by it selfe, till it come to a jelly, and then betweenhot and cold put them up to keep for all the year. _To Preserve Pares, Pare-Plums, Plums. _ First take two pound and a halfe of fine _sugar_, and beat it small, andput it into a pretty brasse pot, with twenty spoonfulls of _Rose-water_, and when it boyleth skim it clean, then take it off the fire, and let it stand while it be almost cold, then take two pound of_Pare-plums_, and wipe them upon a faire cloath, and put them intoyour Syrupe when it is almost cold, and so set them upon thefire againe, and let them boyle as softly as you can, for when theyare boyled enough, the kernels will be yellow, then take themup, but let your Syrupe boyle till it be thick; then put yourPlums upon the fire againe, and let them boyle a walme or two, so take them from the fire, and let them stand in the vessell allnight, and in the morning put them into your pot or glasse, andcover them close. * * * * * _Of Medlers. _ _To Preserve Medlers. _ Take the fairest _Medlers_ you can get, but let them not be tooripe, then set on faire water on the fire, and when it boyleth putin your _Medlers_, and let them boyle till they be somewhat soft, then while they are hot pill them, cut off their crowns, and takeout their stones, then take to every pound of _Medlers_, three quartersof a pound of _sugar_, and a quarter of a pint of _Rose water_, seethyour Syrupe, scumming it clean, then put in your _Medlers_ one byone, the stalks downward, when your Syrupe is somewhat coolethen set them on the fire againe, let them boyle softly till the Syrupebe enough, then put in a few _Cloves_ and a little _Cinamon_, andso putting them up in pots reserve them for your use. [Illustration: Medlers] _To make a Tart of Medlers. _ Take _Medlers_ that be rotten, and stamp them, and set them upona chafin dish with coales, and beat in two yolks of Eggs, boylingtill it be somewhat thick, then season it with _Sugar, Cinamon_, and _Ginger_, and lay it in paste. * * * * * _Of Cucumbers. _ _How to keep Cucumbers. _ Take a kettle big enough for your use, halfe full of water, makeit brackish with salt, boyle therein ten or twenty _Cucumbers_, cutin halves, then take the raw _Cucumbers_, being somewhat little, and put them into the vessell wherein you will keep them, andwhen your liquor is cold straine so much of it into them, as maykeep the _Cucumbers_ alwayes covered. _To keep boyled Cucumbers. _ Take a kettle of water, put salt to it, boyle it well, then takeyour raw _Cucumbers_, put them into it, and keep them with turningup and downe very softly, till they be as it were per-boyled, then take them out, and lay them aside till they be cold, then putthem up in the vessel you will keep them in, and when the liquoris cold, straine it into them, till they be all covered. _To Pickle Cucumbers to keep all the yeare. _ Pare a good quantity of the rindes of _Cucumbers_, and boylethem in a quart of running water, and a pint of wine _Vineger_, with a handfull of _salt_, till they be soft, then letting them standtill the liquor be quite cold, pour out the liquor from the rinds, into some little barrel, earthen pot, or other vessel, that may beclose stopped, and put as many of the youngest _Cucumbers_ you cangather, therein, as the liquor will cover, and so keep them closecovered, that no winde come to them, to use all the year till theyhave new; if your _Cucumbers_ be great, 'tis best to boyle them inthe liquor till they be soft. * * * * * *OF COOKERY. * _To make Snow. _ Take a quart of thick _Creame_, and five or six whites of _Eggs_, a sauser full of _sugar_ finely beaten, and as much _Rose water_, beatthem all together, and always as it riseth take it out with a spoon, then take a loaf of _Bread_, cut away the crust, set it in a platter, and a great _Rosemary_ bush in the middest of it, then lay yourSnow with a Spoon upon the _Rosemary_, and so serve it. _To make Spiced Bread. _ Take two pound of Manchet paste, sweet _Butter_ halfe a pound, _Currants_ halfe a pound, _sugar_ a quarter, and a little _Mace_, if youwill put in any, and make it in a loafe, and bake it in an Oven, no hotter then for Manchet. _To make Craknels. _ Take five or six pints of the finest _Wheat_ flower you can get, towhich you must put in a spoonfull (and not above) of good _Yest_, then mingle it well with _Butter, cream, Rose-water_, and _sugar_, finelybeaten, and working it well into paste, make it after what formeyou will, and bake it. _To make Veale-tooh's, or Olives. _ Take the _Kidney_ of a line of _Veale_ roasted, with a good deale ofthe fat, and a little of the flesh, mingle it very small, and put to ittwo _Eggs_, one _Nutmeg_ finely grated, a good quantity of _sugar_, a few _Currants_, a little _salt_, stir them well together, and make theminto the form of little _Pasties_, and fry them in a pan with sweet_Butter_. _To make a Barley Creame to procure sleepe, or AlmondMilke. _ Take a good handfull of French _Barley_, wash it cleane in warmewater, and boyle it in a quart of fayre water to the halfe, then putout the water from the _Barley_, and put the _Barley_ into a pottell ofnew clean water, with a _Parsley_, and a _Fennell_ root, clean washed, and picked with _Bourage, Buglos, Violet_ leaves, and _Lettice_, of eachone handfull, boyle them with the _Barley_, till more then halfe beconsumed; then strayne out the liquor, and take of blanched_Almonds_ a handfull, of the seeds of _Melons, Cucumbers, Citralls_, and_Gourds_, husked, of each halfe a quarter of an ounce, beat theseseeds, and the _Almonds_ together, in a stone morter, with so much_Sugar_, and _Rose-water_ as is fit, and strayne them through a cleanecloath into the liquor, and drink thereof at night going to bed, and in the night, if this doth not sufficiently provoke sleep, thenmake some more of the same liquor, and boyle in the same theheads, or a little of white _Poppey_. _To pickle Oysters. _ Take a peck of the greatest _Oysters_, open them, and put the liquorthat comes from them saved by it selfe, to as much _White-wine_, and boyle it with a pound of _Pepper_ bruised, two or threespoonfulls of large _Mace_, and a handfull of _salt_, till the liquorbegin to waste away, then put in your _Oysters_, and plump them, and take them off the fire till they be cold, and so put them up inlittle barrels very close. _To make very fine Sausages. _ Take four pound and a halfe of _Porck_, chop it small, and put toit three pound of _Beefe_ sewet, and chop them small together, thenput to them a handfull of _Sage_, finely shred, one ounce of _Pepper_, one ounce of _Mace_, two ounces of _Cloves_, a good deale of _salt_, eightEggs very well beaten before you put them in, then work themwell with your hand, till they be throughly mingled, and then fillthem up. Some like not the Eggs in them, it is not amisse thereforeto leave them out. _To cast all kind of Sugar works into Moulds. _ Take one pound of _Barabry Sugar_, Clarifie it with the white ofan Egg, boyle it till it will roule between your finger and yourthumb, then cast it into your standing Moulds, being watered twohours before in cold water, take it out and gild them to garnish a_Marchpine_ with them at your pleasure. _To make all kinde of turned works in fruitage, hollow. _ Take the strongest bodyed _Sugar_ you can get, boyle it to theheight of _Manus Christi_, take your stone, or rather pewter moulds, being made in three pieces; tye the two great pieces togetherwith _Inkle_, then poure in your _Sugar_ being highly boyled, turneit round about your head apace, and so your fruitage will be hollow, whether it be _Orange_, or _Lemmon_, or whatsoever your Moulddoth cast, after they be cast you must colour them after their naturallcolours. _To make a Sallet of all kinds of Hearbs_. Take your Hearbs and pick them very fine in faire water, andpick your Flowers by themselves, and wash them clean, thenswing them in a strayner, and when you put them into a dish minglethem with _Cucumbers_ or _Lemmons_ pared and sliced, also scrape_sugar_, and put in _Vineger_ and _Oyle_, then spread the Flowers on thetop of the _sallet_, and with every sort of the aforesaid things garnishthe dish about, then take Eggs boyled hard, and lay about the dishand upon the Sallet. _To make Fritter-stuffe_ Take fine flower, and three or four Eggs, and put into the flower, and a piece of Butter, and let them boyle all together in adish or chaffer, and put in _sugar, cinamon, ginger_, and _rose_ water, andin the boyling put in a little grated Bread, to make it big, thenput it into a dish, and beat it well together, and so put it into yourmould, and fry it with clarified Butter, but your Butter may notbe too hot, nor too cold. * * * * * _FINIS. _