Part 1

Transcriber’s Notes:

Punctuation is highly variable and sometimes non-existent by modern standards, in particular full stops are often followed by lower case and commas by upper case. Spelling is also highly variable. Both remain unchanged apart from the following self-evident errors.

In Simple: 50 ‘liquor’ was ‘liqour’ 77 ‘warm’ them was ‘warn’ them 131 the ‘rest’ of the Sugar was the ‘re’ of the Sugar 190 take out your ‘oynions’ was ‘onyons’ 327 ‘alabaster’ was ‘alablaster’ 498 sickness or ‘surffit’ was sickness or ‘fursit’

Italics are represented thus _italic_.

A BOOK OF SIMPLES

A BOOK OF SIMPLES

“_Delirious persons here a cure may find, To stem the phrensy and to calm the mind!_”

SECOND IMPRESSION

LONDON SAMPSON LOW, MARSTON AND CO. LTD. 100, SOUTHWARK STREET, S.E.

CHISWICK PRESS: CHARLES WHITTINGHAM AND CO. TOOKS COURT, CHANCERY LANE, LONDON.

_INTRODUCTION_

_The original of this little book was found in the library of a distinguished Essex antiquary: the document has unfortunately no history, but from its appearance and comprehensive character it must have been the still-room book of some manor house or homestead of standing._

_The manuscript is a folio composed entirely of vellum, bound in green, with a conventional design in gold: the binding of this book is a reduced facsimile of the original. The writing is in the hand of several persons: the spelling and absence of punctuation are here reproduced in all their original quaintness. The book has been submitted to experts, who are of opinion that it covers a period of some fifty years, terminating about the middle of the eighteenth century._

_The condition of many of the rural districts of England in the eighteenth century and the almost impassable state of the roads are brought home to us by a writer in “The Gentleman’s Magazine” (1757), in the following description: “It took my horse up to the belly the second step he took on the road, and had I not dismounted and clambered up some bushes I had been lodged there for a season.” The isolation of the country in those days is almost inconceivable; the difficulties of travel were immense, and a survival of feudal legislation tied the labourer to the soil. Thus we may look upon the manor or farmhouse, with its retainers, as a detached social unit, and, in a sparsely populated country, almost a state in itself._

_It is not difficult to form a picture of the lady of the house: amid her other duties she dispensed doles and charity to the poor around her. Through her knowledge of simples she was also “simpler” of all the ills that flesh is heir to, not only in the case of man, but also of beast. The wisdom and observation of a long procession of forebears are summed up in the recipes gathered in this book._

Herbs, too, she knew, and well of each could speak, That in her garden sip’d the silvery dew; Where no vain flower disclos’d a gaudy streak; But herbs for use, and physic, not a few, Of grey renown within those borders grew; The tufted basil, pun-provoking thyme, Fresh balm, and mary-gold of cheerful hue; The lowly gill, that never dares to climb;

* * * * *

And lavender, whose spikes of azure bloom Shall be ere-while in arid bundles bound To lurk amidst the labours of her loom, And crown her kerchiefs clean, with mickle rare perfume.

_In these days, when the good manager is scarce, it is perhaps difficult to realize or appreciate that domestic œconomy was once practised as a science, founded upon the older herbalists, housewives’ tales and oral tradition, the whole administered by rule of thumb. As will be seen, the domestic pharmacopoeia had not yet emerged from the seventeenth century. The astrological atmosphere of Culpepper, who warns us that he “who would know the operation of the herbs must look up to the stars astrologically,” and the writings of Parkinson, clearly show the influence of that period. The predominance of the healing properties of herbs is still more apparent in this book; there is not a single remedy or simple in which their virtues are not set forth._

_In my lady’s garden, set within its red-brick walls, grew Camomile, Basil, Cardons, Angelica, Sweet Chevril, Tansy, Saffron, Elecampane, Hyssop, Thyme, Marjoram, Purslane, Sage, Rosemary, Rue, Pennyroyal, Borage, Liquorice, Horehound and many other plants. With these herbs were cultivated Gillyflower, Pansy, Pinks, Bergamot, Southernwood, Bay, Roses, Jasmine, Lavender and divers sweet-scented plants for the making of simples, perfumes, and “sweete waters.”_

_The housewife, before entering on her duties, must have served an apprenticeship; doubtless it formed the serious business of her life. How many women nowadays follow the example of their ancestors? The easy access of the doctor, the facilities of communication, the quack remedies obtained from the neighbouring chymist, have superseded the old-fashioned simples._

_The old herb garden is a wilderness, and even the names of its occupants have almost passed away. Perchance this little book may help us to picture it at its prime, with all its old-world atmosphere, and haunting memories of much that is still precious. It may also bring back the sweet mingled scent of the herb garden, the “murmuring of innumerable bees,” the shimmering of the sun on sheltered pleasaunce and well-trimmed hedge of yew, creating an image delightful to recall._

_Although many herbals and culinary manuscripts and books date back to a much earlier period, as may be seen in the bibliography, yet they are now scarce and difficult to obtain. This particular example is interesting because of the magic of its herb-lore and the added charm of the making of conserves and perfumes and the preserving of viands. Moreover, it has that personal touch wanting in so many books of a similar nature. One may note the words at the end of some of the simples, “Probatum,” or “Probatum est.” What a world of meaning and satisfaction they imply!_

_I am indebted to Miss I. L. Gould and Miss B. M. Gould for the long labour and perseverance they have bestowed in decyphering the faded script, and to Mr. J. Manning Watts for his researches into the virtues and properties formerly attributed to these herbs, and for his investigation into the proper spelling of their names, which appear in the manuscript according to the light of nature._

_It will be observed that the items in the Index are not always in strict alphabetical order. This will not, however, seriously interfere with reference to any recipe, and it has therefore been thought better to retain them as originally compiled._

_H. W. LEWER._

_11th August, 1908._

A BOOK OF SIMPLES

1. _The Wood-street Cake._

Take a quarter of a peck of y^e finest flower, mingle into it a little salt & some beaten Cloves Mace & Nutmegs, a pound and halfe of Currance wash’d and dry’d, & a pound of Raisins of y^e Sun ston’d and shred, then straine in about a pinte of Ale yeast, and put in y^e yolkes of 10 eggs beaten with Rose water, put in a pint of Cream with 3 quarters of a pound of Butter melted in it. mingle all these well together, and knead it, cover it with a clothe and let it stand about an hour before y^e fire to rise, then mould it up and beat it out thinn in y^e edges and thick in y^e middle, then prick it or cut it w^{th} a knife, and set it in y^e oven, when it is almost bak’d take it out and ice it on y^e top w^{th} Rose water & sugar and sett it in y^e oven againe ’till ’tis enough, putt some musk or Ambergreese dissolv’d in y^e Rose water.

2. _Pectorals for a Colde or Consumption._

Take one pound of brown Sugar Candy, one Ounce of Juice of Lycorisse, dissolve y^e lycorisse in 3 spoonfulls of Hysop water, put to these a drachm of Orrice a drachm of Enul-campane, halfe a drachm of Gum dragon being all made into fine powder, muske a graine then take a drachm of oyle of Anniseeds, worke it well together with your hand and make it up into pectorals of what bigness you please, lay them on a dish to dry before y^e fire or in an oven after drawn bread, and keep them dry.

3. _The Plague Water._

Take Rue, Agrimony, Celandine, Sage, Wormewood, Balme, Feaverfue, Mugwort, Tormentil, Marygold flowers, Cowslip flowers, Pansie flowers leaves and all, Carduus, Angelicoe, Dragons, Pimpernel, Rosemary, Scordium, Purple wort, Burnet, Enul campane roots, of each of these halfe a pound shred small, then take Anniseeds, Carraway, Coriander, Cardamome, of each of these two ounces bruis’d, bruise alsoe your Enul campane roots, then steep all these in an earthen pott in two quarts of white wine and a gallon of y^e best Canary, mixing them well in y^e liquor, so let it stand till y^e next day, then distill it in an ordinary still close stop’d, still it as soon as you can keeping it close stop’d whilst it steeps and whilst you still it, stirring it when you put it into y^e still, soe keep it for your use.

Y^e Lady Downs adds wood Sorril a good quantity roots of Indian Sneake weed 2 pound burdock roots 1 lb.

4. _A very excellent Receipt against Convulsions which cur’d one had 9 Fitts a Day._

Take Race oynions and black pepper of each a little quantity stamp’d pretty small and lay it to y^e soals of y^e feet keep it on 7 houres, whilst y^e party is in y^e fitt force them not to take any thing inwardly but anoynt y^e wrists on y^e inside, y^e palmes of y^e hands, y^e Temples and y^e nostrills (if it be a childe) with Methridate (if not) with oyle or spirit of Amber, between y^e fitts let it drinke black cherrey water sweetned with syrrop of Cloves & syrrop of Pyonies for a weeks time after y^e fitts first and last let them ware a necklace of single pyonie roots alwayes about theire neck, avoid giving syrrop of Violets if you fear fitts, but syrrop of Roses and Succory is good to be given together when costive this may be given to children of any age.

5. _To make Ebulum Drinke._

Put one peck of Elder berries to the quantity of halfe a hogshead of Ale 2 penny worth of Ginger sliced 2 nutmegs and a penny worth of Cloves & mace bruise all your Spices boyle all together with the berrys till they breake, then strain them through a Straining Sive and when tis coole as your usuall wort put barm to it as to beer, there must some hops be boyl’d in it. And when fitt to bottle, bottle it with a lumpe of loave Sugar it will drink much y^e more Lively. it is good for y^e Spleen or Dropsy.

6. _To make Vinegar._

Take Sower grapes pound them and press them through a hair bag as you do Sider. & to every 4 Gallons put as much Allom as a walnut then boyle it well and Scumme it as the Scumme riseth as clean as possible then Coole it and when through coole put it into a vessel and when Stale use of it and it will be very good vinegar.

7. _To make Goosbery or Currant Wine._

Take 2 Gallons of Spring water Set it over the fire boyle it a little then put 4 pound of powder Sugar let it boyle and Scume it well take it off and Strain it and when it is as coole as wort put 2 spoonfulls of barm to it let it worke a little then to every gallon of water put 5 quarts of Goosberys or currants first hand pick’t and bruised put it in a little barrell & stir it once a day & keep it close Stopt let it stand 3 or 4 days and when you once begin to See it Sink Strain it through a jelly bag and put it in the Cask being waished out with the Same liquor Stop it up very close & when you think it may be fine draw it off into bottles.

8. _To make Methegline._

Take 12 quarts of honey to 12 gallons and a pottle of water and a fagott of these following herbs Sweet bryer Sweet marjerrom, rosemary and muskecouise of each a small handfull and boyle them in the water and honey all the time it boyles and that must be a full hour, keep scumming of it clean, then take a bag of these following Spices nutmegs, Cloves mace and cinament, a quarter of an ounce of each but most of nutmegs tie them up in a bag with a bullet in it that may cause it to Sink into the middle of your liquor as it boyles, and let it boyle above a quarter of an hour, then take it off and take out the herbs and Spices and Set Some a cooling, and when as coole as wort put in about half a pint of Ale barm, and when coole enough and that it hath got a good head tun it up as you do Ale, or other liquors, and when it hath done workeing hang in again the Same bag of Spices you took out into your barrell Stope it up till it be clear and then bottle it up.

9. _A Plaister for ye Spleen to be made in May._

Take mellilot and cammomile of each 3 handfulls, passley and plantin of each one handfull, and stamp them together, a pound of Sweet mutton Sewet, 12 ounces of virgins wax, 3 pound of rozin, a pint of white wine, Shred the wax and Sewet and beat the rozin put all together in an earthen pot and let it stand over the fire till it be all melt’d together, and then take it off and cover it close let it stand 1 day in cellar then Sett it over the fire and let it boyle halfe an hour, then take it off and strain it into 2 dishes puting some water into the bottom of the dishes, and when tis cold you must fold it up close in oyl’d paper it will keep four or five years. you must use this when you feel the pain on the left Side, and cut a piece of Sheepskin the breadth of your hand or more and about a quarter of a yard long and make it hollow in ye middle of the uper Side as the Spleen lyes and prick it full of holes on the fleshy side of y^e leather, Spread it thin and Lay it to your left Side where you feel your pain and when it will stick no longer you may make a fresh one if need require this use allways when you feel your pain & you Shall never be troubled with the Spleen & it will prevent many other diseases that may come by reason of y^e Spleen.

10. _To make Aquamirabilis the Lady Atkinses way._

Take Cardimum, cubibs, mellilot flowers, gallingall nutmegs; ginger mace and Cloves of each a dram all these must be bruised and infused one night in 3 pints of white wine one pint of aquavite one pint of the juice of salendine the next day distil them in a close Still twill run a pottle keep the first quart by it Selfe you must put to the whole three quarters of a pound of white Sugar candy beaten very finely. Divide it between 2 glasses and let the mirabilis drop into the Sugar candy and it will dissolve when you put all these things into your close Still put in a little bag of Saffron put to y^e infusion a handfull of y^e tops of rosemary flowers w^{ch} will give it a delicate taste.

11. _To make Small Wine otherwise called Solerion. You may do Rasberry this way._

Take 2 gallons of Spring water set it over the fire and let it boyle well, take a pound of reasons of the Sun Slit them open but not Stone them and take a pound of white Sugar and when the water is boyl’d put the Sugar & reasons to it, either in a Steene or Caske put y^e juice of 3 lemons and the rine of one thin pared Stiring it once a day keeping it close Stopped let it Stand 3 nights and 2 days. let it run through a jelly bag. bottle it up and in 8 or 9 days ’twill be fit to drink.

12. _To make Wigs._

Take half a peck of flower, 2 ounces of carraway and anyseeds then take a pint of yest the yolkes of 3 eggs a little Salt one nutmeg half a pound of Sugar beat the Sugar and nutmegs bruise the Seeds take a quart of milk Scaulding hot but not to boyle then put into your milk half a pound of butter, & break another half pound of butter into the flower if you please put in 6 or 7 spoonfulls of Sack and as much rosewater w^{th} your other things then put in your milk by degrees mix it together well but knead it not at all then pull it in little bitts 2 or 3 times then mix it up again and mak them up in wigs lying will make them heavy. half an hour will bake them.

13. _For the Giddiness in the Head._

Take an ounce of comming Seed and Steep it in white wine all night as much wine as will cover it and then you must dry it in an oven after the bread is drawn and dry with it an ounce of Juniper berrys & a handfull or rue then you must beat all these together to a fine powder and when you use it take as much of the powder as will lay on a Sixpence in a Spoonfull of honey well mixed together or in a Spoonfull of Sugar and take it dry.

14. _How to Stue a Rump of Beef._

Take the rump of beef and Stuff him with parsley and broad time & about half a nutmeg with a little beef Sewet then put him in your pan with as much water as will cover him & so lett him stew with whole pepper, Cloves and mace of each a little quantity till he is tender then you must take him out & stick him w^{th} cloves then stew him again with 3 pints of the first liquor and 2 quarts of claret, then you must Scrape in 2 nutmegs 4 anchovise the bottoms of 4 hartichokes a little shellot half a lemon a few pickled oysters, half a score of turnips cut in half quarters & fry them in Sweet butter till they be tender then put in some Sasages: for herbs lettice and spinnage and green beets of each half a handfull boyle them in a Skillet of water so drop them out & put them in the stewing; if your Soope be not thick enough then thicken it w^{th} crums of brown bread.

15. _To make Almond Cakes._

Take one pound of Almonds blancht in cold water beat them in Rose water take a pound of double refined Sugar beaten and Searcht, 8 spoonsfull of fine flower 8 new laid eggs both whites and yolkes Some Corriander Seed prepared, butter your plats and Shake some double refined Sugar on them.

16. _To make Biskit._

Take 2 pound of fine Sugar beaten and searched then to a pound and a half of it put a pound of the finest wheat flower, take 8 eggs and beat them with 2 spoonfulls of Rose water, mingle your flower and eggs together, then take an ounce of anyseeds being a quarter of an hour in white wine and as you beat your biskit put in your Seeds and when the biskit begins to look white put In your plats & Shake Some double refined Sugar on them.

17. _To Bake a Rump of Beef._

Take a rump of beef and bone it Season it with pepper and salt put it into a pan and then put to it a little quantity of claret & ale enough to cover it about 8 anchovies 2 handfulls of capers 6 hole oynions, 3 or 4 branches of Sage, time and winter Savory, 3 or 4 heads of Shollot a little quantity of Iamakoe pepper whole, lay the bones on the top of the beef and cover it close with paste and lett it Stand in the oven six hours the oven being very hot.

18. _The Black Seare Cloth._

Take half a pound of the best virgins wax and half a pint of oyle of roses and half a pint of oyle of olive melt them altogether let them coole in a pan till it be half cold then take half a pound of the finest white lead you can get, pound it as fine as possibly you can put this into the oyle and put it over a fire of coles and let it boyle half an hour then take 2 ounces of mastick 2 ounces of frankincense 2 ounces of mirrh 2 ounces of Gum oblibanum beat them into fine powder then put it in and let it boyle half an hour more, then take a quarter of an ounce of camphir and put it in and Stir it till it be black then take it from the fire and dipe your cloth or make it up in roles for your use.

19. _To make Lemon or Orange Water._

Take the peels of 8 lemons or oranges and pare of the white very clean from them then put them into a quart of brandy, then take one pound of double refined Sugar or other loafe Sugar and put it into a quart of water and let it stand 24 hours then mix the water and brandy together and strain them through a double flanin bag so bottle it up for use. Some steep y^e peel 3 days before and after y^e water is added sweeten it with white Sugar Candy & hang a grain of musk & ambergreese in the glass.

20. _Cowslip Wine aproved._

Take 3 gallons of fair water put to it the best of powder Sugar or Loaf Sugar 6 pound boyle it together half an hour or better, and as the Scumme riseth take it off then pour it forth and set it a cooleing and when ’tis almost cold take a spoonfull or better of good barm beat it well together with 12 spoonfulls of Sirrup of cittorn or lemons then put it some of the liquor being almost cold let it stand a while to rise put in a Gallon of cowslip flowers bruised in a marble morter into the other liquor the while then put it altogether brewing it up and down with a dish then let it stand in an earthen pot close covered with a cloth, to worke 2 or 3 days then strain it forth and put it into a runlet that will just hold it and when it worketh not over Stop it close and 3 or 4 weeks after bottle it putting into each bottle a knob of Loaf Sugar it must not be dranke in a month twill keep good a year.

21. _For the Worms._

Take an orange cut off the top press out the juice as near as you can then put into it half a spoonfull of oyle of bays of the juice of rue and wormwood of each half a spoonfull powder of 4 or 5 lupins dry’d with as much treacle as will fill an ordinary thimble then stop the hole with the piece you cut off tye it up close and fast that nothing get out or in, then Seeth it well and when it is cold anoynt the navell, nostrells, pulses and temples of the party therewith troubled with the Stuff it paseth all other medecins for y^e worms what ever.

22. _For a Cold._

Take a quarter of a pint of horehound water a quarter of a pint of coltsfoot water a pound of reasons of the Sun Stoned pound the reasons very well then mingle these together then set them on the fire boyle them like marmolet then take it off and put it into 2 ounces of honey and one spoonfull mustard then set it on the fire & let it simer a while then put it into a pot and take as much as y^e quantity of a walnut first in ye morning & last at night.

23. _To make Fruit Biskit._

Take the pulp of any fruit to 4 ounces of pulp take 6 ounces of double refined Sugar beaten and searched heat your pulp scalding hot and Sugar scalding hot into 2 several dishes when they are scalding hot pour your Sugar into your pulp and mix them and have ready whites of eggs beat into a froth and to such a proportion of pulp and sugar put in 2 spoonfulls of the froth a little musk and amber if you please then beat these in a silver or earthen bason with a Spoon for an hour or two the longer the better dry them in paper coffins of a pretty thickness; dry them either in a stove or coole oven.

24. _For Mother Fitts._

Take a pottle of ale and boyle in it 2 handfulls of red Sage and Scumme off the froth and when it hath boyled one hour take it off the fire and Strain it hard out that the strength of the Sage may remain in it and while it is hot put into it half a pint of dragon water and as much treacle Seane as will make it sweet to your tast, and drink of it warm first in the morning and last at night a good draught or at any other time you feel a fit coming.

25. _To preserve Green Aples._

Take the greenest small aples about St James tide and set on a Skillet of water on ye fire till it be ready to boyle then take it off and put it into your aples covering them close till they will peel and against they are peeled have a skillet of hot water ready to put them in so cover them close and let them Stand on a few embers till they be very green then take them out and take to the weight of the aples the weight and quarter of sugar then take of the water they were green’d in as much as you think will boyle them and make Sirrup for them & 3 quarters of the Sugar and boyle it up and scumme it then put in the apples and let them boyle till they be half done then set them by till the next day then take them out again & boyle the sirrup with the rest of the Sugar then put them in again and boyle it softly till they be done keep them covered in y^e sirrup & waters.