Part 12

Stamp and strain out the juice of the blewest Single garden violets or ither to one pint of juice alowe a pound of Sugar or more, put no more water to your Sugar than will wet it when it’s boyled to a candie hight pour in your juice and mingle them well together and when it is ready to boyle take it from the fire and scumme it clean then set it to the fire again and when ready to boyle scumme it again thus do 5 or 6 times and keep it after for your use but if it boyle it will change the colour.

422. _To make Oringe Water._

Take 60 of middling oringes and pare off the yellow of the peel besure to cut between the red and white peel that you may cut off all ye poars then take the yellow peel so pared and steep them in a gallon of Sack canarie Sack 48 hours then distill them in a limbeck if you would have it very Strong or else in a cold still with a gentle fire puting Sugar candie in the receiver you may draw 2 or 3 sorts the first runings being the Strongest.

423. _To Preserve the Water Mellon._

First pare and quarter them and boyle them in severall waters till it be tender and look green put them in the water when it boyles when it has boyled in that water a pretty while take it out and put it in cold water and so do till it be tender boyle in the waters some lemon peel cover them with a cloth in the boyling, if they are so ripe that the seeds look red then take y^m out then take to every pound of mellon a pound and a quarter or a pound & a half of double refined Sugar and a pint of fair water; make a Sirrop thereof and put in your mellon and lemon peel which preserve with the mellon then let it lay in that Sirrop for 9 days then boyle it again and when it is done take it up and add some pippin liquor to it (Loafe Sugar at the first) for the quantity or liquor you have then add some juice of Lemon to it musk or ambergreese if you like it.

424. _To make Paste of Gennaye the true way._

Take quinces and boyle them in their skin then strain all the pulpe from y^e coare strain it through a piece of cushen canvis take as much sugar as y^e pulpe do weigh put to it twice as much water as will melt it that is half a pint to every pound of Sugar boyle it to a candie hight dry the pulpe upon a chaffendish of coles then put the Sirrop and the pulpe hot together boyle it with stiring until it will lye upon a pye plate even as you laye it and run no broader, then faishion it some like leaves and some like letters so put your pye plate in a warme stove or oven set it upon 2 billets of wood from the hearth of the oven all one night, on the morning turn it & so set it in the like heat again and every day turn it till it be dry.

425. _To make Marmalade of some of these Quinces._

Take some of this paste after it be placed upon the pye plate and boyle it untill it will come clean from the bottom of the posswett and then box it that is all the Difference between paste and marmalade.

426. _To make Paste of Oringes and Lemons._

Take your oringes well coloured boyle them tender in water Shifting of them 6 or 7 times in the boyling put into the first water a handfull of salt and then beat them in a wooden bowle with a wooden pestel strain them through a piece of cushen canvis take the weight of them in Sugar and some what more then boyle it and dry & fashion it as before in ye 424 Re^{ct}.

427. _To make Paste of any tender Plummes._

Take any tender plummes and put them in an earthen pot and put your pot into a pot of Seething water and when they are dissolved strain all y^e water or liquor from them through a fair cloth and set the liquor by to make quiddenye of then strain the pulpe through a piece of cushen canvis take as much Sugar as the pulpe do weigh put to it as much water as will melt it and boyle it to a candie hight and boyle the pulpe of the plummes very well upon a chafendish of coles and put them hot together so boyle them with stiring then lay them upon a pye plate and fashion it & dry it as before put some pulpe of apples amongst the plumme pulpe or it will be tough.

To make marmalade of these plummes there is no difference but boyle it higher then your paste till it come clean from the bottom of ye skillet then box it.

428. _To make Conserve of any of these Fruits._

When you have boyled your paste before said ready to fashion upon the pye plates put it up in gallypots and never dry it and that is all the Difference between conserve and paste, and so you may make conserve of any fruits this is for all hard bodyed fruits as quinces, pippins, oringes & lemons.

429. _To make any Conserve of tender Fruits._

First dissolve your plummes as you did to make your paste strain through the liquor and pulpe and all to every pint of that take 3 quarters of a pound of Sugar and so boyle it untill it be somewhat thick that when you lay some of it upon a cold dish it will run no broader then pot it up.

430. _To make Quidony of the Liquor you kept of your Plummes before._

Take a quart of that liquor and boyle it with half a dozen fair pippins pared and cut in small pieces then strain all the thinest from it and put to every pint of that liquor half a pound of Sugar and boyle it until it will stand upon the back of your spoon like quaking jelly, then pound it into your moulds your moulds being wett before and when it is almost cold turn it off unto a wet trencher so slive it into a box your box being wet also.

431. _To make Paste Royal of any Fruits._

Take marmalade before it be cold & then mould it up in searched Sugar until it come to perfect paste then print it in your moulds & then dry it.

432. _To preserve Fruits Green._

Take pippins apricocks pear plummes or peaches while they are green scauld them in hot water and peel them the peaches and apricocks Scrape the furr off them y^n boyle them very tender take as much Sugar as they weigh put to it as much water as will make a Sirrop to cover them then boyle them something leasurely and take them up then boyle the Sirrop until it be something thick that it will button upon a dish side and when they are cold pot them up together.

433. _To preserve these Plummes when ripe._

Take as much Sugar as they weigh and put not so much water to them as you did to the green for they will yield liquor of them selves boyle them not altogether so leasurely as you did the other if you do the Sirrop will turn red and so when you have boyled them take them up and pot them as aforesaid.

434. _To preserve Damosens Red or Black Plummes._

Take as much Sugar as they do weigh and as much water as will make a Sirrop to cover them then boyle them a little while in the Sirrop close covered and turn them very often for spoting them set them all night in their own Sirrop and on the morrow set them upon a pot of seething water and let them boyle no faster then the water seethe under them then when they be through sweet and tender take them up and pot them but let the Sirrop be boyled till it will button upon a dish side before it be poted.

435. _To preserve Grapes Barberryes or Goosberrys._

Take as much Sugar as they do weigh and somewhat more and beat it very fine take a preserving pan or skillet lay a lay of Sugar and a lay of the fruit till you have laid all then take 6 spoonfulls of fair water as much as will wet the bottom of your pan then boyle them as fast as you can untill they be clear then boyle the sirrop until it will button upon a dish side then when they are cold pot them up together.

436. _To preserve Quinces white._

Pare them and core them and take as much Sugar as they weigh & to every pound of Sugar put but a wine pint of water put your quinces Sugar & water together and boyle them as fast as you can uncover’d and this may you preserve pippins.

437. _To keep Quinces raw all the year._

Take some of the worst quinces and cut them in small pieces boyle them in water till it be strong of the quince put into in the boyling to every gallon 2 spoonfulls of Salt as much of english honey half a pint of white wine vinegar then strain it and when it is cold put it into a wooden vessel and take as many of your best quinces as will go into that liquor then stop them up very close that no air get into them and they will keep all the year.

438. _To candy Barberries Grapes and Goosberries._

After you have preserved them by Numb^r 435 dip them in warme water very sodainly to wash off the ropie Sirrop then strew them over with searched Sugar as you would do flower upon fish to fry and so set them in a warme oven or Stove 3 or 4 times and never let them be cold untill they be dry and they will look like sparkling diamonds.

439. _To make Clear Cakes._

Take plummes of any sort Rasberries are best put them in a stone jugg & when they are dissolved strain them through a fair cloth and take to a pint of that a pound of Sugar and put to it as much water as will melt it & boyle it to a candie hight boyle the liquor likewise in another possnet by them put them seething hot together boyle them a little while together with seething then put them into glasses made like marmalade boxes and so set them in a warm oven or stove in a drying heat let them stand so a fortnight or 3 weeks and never be cold remove them from one warm place to another that they may not be cold they will turn in a week beware you set them not to hot they will be tough & so every day turn them till they be dry & they will look very clear canded without and moist within.

440. _To Dry any Fruit after they are Preserved._

Take pippins pears or plummes wash them out in warme water from that sirrop they are preserved in and strew them over with searched Sugar as you would do flour upon fish to fry them set them in a broad earthen pan that they may lie one by one then set them in a warme oven or stove to dry if you will candie them with all you must strew on Sugar 3 or 4 times in drying.

441. _To Dry any Fruit without Sugar._

Take pears or pippins and lay them in an earthen pan one by one and bake them full but not let them brake then lay them upon seafe bottomes in an oven and so dry them up in a drying heat and so every day turn them till they be dry.

442. _To candie the Clear Rock Candie._

Take Spices or flowers or any dryed sucket any fruits after they be preserved and dry again lay them upon round wyers in an earthen pan the pan narrow at the bottom and broad on the top and take as much refine Sugar or Craseel powder you must neither take barberry Sugar nor maderous they are to fat put to it as much water as will melt it that is half a pint to every pound and something more and when your Sugar is all melt’d take the white of an egg and a dozen spoonfulls of fair water beat it together in a bason w^{th} a burchen rod till it come to a froth then put the froth of the egg into the hot Sirrop set it on the fire again and when it is boyled and when it riseth drop a drop or 2 of cold water amongst it then set it on the fire and scumme it then boyle it to a candie hight that is when it will draw like a thread between your finger and your thumbe then pour it seething hot into your pan amongst your fruit set it upon a cushen in a warme chimney corner cover it close with a blancket on the morrow pour out all the Sirrop that will run from it and then set your pot in a warme place again to dry pick up your wyer take of all your fruits lay them on paper to dry y^n box y^m.

443. _To sucket Candie Oringes Lemons Pome-Citerons & Lettice Stalks._

Boyle them tender in water and then Candie y^m as you do Ringoe roots by Re^{ct} 356.

444. _To candye Flowers the Spanish Fashion._

Take flowers of any Sort whatsoever and picke off the leaves from the flower and make a Sirrop of Sugar and put in the blossoms of your flowers as many as will go into the Sirrop boyle them with stiring until it be turned to Sugar again set it off the fire and with the back of a spoon stir them and bruise the sugar from them and they will be canded and no Sugar seen upon them.

445. _To make Lozenges of any of these Flowers._

Make a Sirrop of Sugar as before and take the blossoms of what flowers you will & sherd them on a trencher or beat them in a wooden dish then put in as many as will colour the Sirrop of that colour the flowers are of and boyle it with stiring till it will come clear from the bottom of the Skillet and so thick that it will scarce drop out of your spoon then pour it upon a wet trencher w^{th} a wet knife spread it abroad not very thin when it is cold cut it in square lozenges like square diamonds.

446. _To make a March Payne Ice it Garnishe it & Gild it._

Take almonds and blanch them out of seething water beat them in a stone morter drop in now and then a drop or 2 of rosewater to keep them from oyling now & then strew in a handful of searched Sugar to bring it to paste when you have brought it to perfect paste rowle it abroad as thin as you will have it set an edge about it as about a tart then make little conceiptes to garnish it then set it in an oven as hot as for manchet and bake it lay wafers under it upon a double paper bake it on a pye plate, then ice it with the white of an egg rosewater and searched Sugar beaten together as thick as batter for fritters when it is half baked spread on this ice with a feather set it into the oven again when the ice is risen take it out stick in your garnishing in long cumfitts while it is hot then when it is cold gild it.

447. _To make Sugar Plate._

Take searched Sugar make it up to paste with gumdragon steep’d with rosewater when you have brought it to a perfect paste rowle it as thin as ever you can so print it in moulds & it will dry as it lies.

448. _To make Wallnuts Artificial._

Take some of the Sugar plate print it in a mould made for a wallnut kernell and yellow it over with a little safforn water with a feather take search’d cinnamon and Sugar as much of the one as the other make it up to paste with gumdragon steep’d with rose water print that in a mould made like a wallnut shell & when they be dry close them together with a little gumdragon.

449. _To make Muskedyne Cumfits._

Take Sugar plate mould it in a little muske and ambergreese then rowle it as thin as paper and cut it square like lozenges like small diamonds then let it dry as it lyeth.

450. _To make Italyan Biskit._

Take Searched Sugar a little of the white of an egg a little ambergreese and muske according to your taste and when you have beaten this to paste in an Alleblaster morter then mould it in a little annyseed finely dusted and make it up in loaves as big as crabs cut them about like manchet and when they be risen Something high take them forth upon the plate you baked them on remove them not till they cold for if they be they will breake.

451. _To make French Biskit._

Take half a peck of flour 4 eggs half a pint of ale yest an ounce and half of annyseeds make all these together in a loaf with a little sweet cream and a little cold water make it in the fashion of a dutch loaf something long cut it in good thick slices like toasts when it is 2 day old then rub it over with powder Sugar and lay it in a warme Stove and let it dry in and so you must Sugar it over 3 or 4 times & then box it.

452. _To make Macaroons._

Take almonds and blanche them take a quarter of a pound and 3 ounces of Searched Sugar beat these in a morter with a little of the white of an egg and rose water so beat it till it be a thicker than batter for fritters drop it upon wafers and so bake it.

453. _To make Naples Biskit._

Take almonds as you did for macaroons to a quarter of a pound an ounce of pine apple seeds bake it as before that is all the difference.

454. _To make any Artificial Fruits, as Oranges, Lemons, Cucumbers, Radish, Herrings, Sprats, Oysters, or Mushells._

Take alleblaster moulds made in 3 pieces bind 2 pieces together water them very well an hour or 2 take as much sugar as will fill your mould by your own aime boyle it to a manus Christi that is till it be almost Sugar again then pour it into your mould very quick put on the lid of the mould & turn it round with your hand very quick & when it is cold take it out it will be whole and hollow.

455. _To boyle Sugar to a Manus Christi._

Boyle it till it be almost Sugar again and the last drop of your spoon there will a hair drop from it as fine as the hair of your head.

456. _To boyle Sugar to a Candy Hight._

Boyle your sugar till it will draw like a thread between your finger & thumbe.

457. _To make a Pomander._

Take Benjamine, Storax, Labdanum, of each half an ounce Muske, civit, of each six grains, 2 grains of ambergreese a dram of sweet balmesum beat all these together in a hot morter then rowle it up in beads as big or as little as you will have it while it is hot and so make holes in them and so use them.

458. _To make a Perfume to burn in a Chamber._

Take Benjamine, Storax and Labdanum of each a like a little damaske powder orace powder a little, a little frankensense and mirr powder of Jewiper beat all these together to a paste in a hot morter and so make it up in the fashion of great black cloves & so burn them when you please it’s a pleasant smell.

459. _A Perfume to perfume Starch._

After you have made your starch something thick put in some rose water w^{ch} musk and ambergreese have been Steed in all night and it will make your linnen to smell most pleasently.

460. _To perfume Gloves._

Take benjamine, Storax, civit, muske and ambergreese with the oyle of Sweet balsame with a little orace flower water grind all these very well upon a painters stone and so wash your gloves with it and put them upon sticks & dry them the oyle of balsame keeps y^m supple that they will not dry stiff.

461. _To make a Mothes Powder to lay amongst your Linnen or Wollen Clothes._

Take the moss of a sweet apple tree lay it in steep in rose water all one night stop the vessel very close that it is in then lay it a drying in a paper in a warme oven So steep it and dry it 3 times then beat it very fine and put to the powder of cloves the powder of sweet marjerom orace powder damaske powder as much musk and ambergreese as you please no civit for that will clam it then put it in a taffety bag and so use it.

462. _A Water to make the Breath Sweet._

Take the powder of Sage the powder of Winter Savery and the powder of Sweet marjerom the powder of cloves and mace a little nutmeg a little musk steep’d in the juice of lemons and white wine drink all these together a spoonfull at a time evening and morning w^{th} the juice of lemons amongst it.

463. _A Powder to make the Teeth White and Sweet._

Take the powder of Sage the Shavings of ivory put them amongst ye juice of lemons & every evening and morning rub your teeth therewith & it will make them both white and sweet.

464. _An excellent Water to clear Hands and Face._

Take a quart of fair water a pint of white wine the juice of 4 lemons put into these bean blossoms elder blossoms white lilly blossoms a handfull of them all put them amongst the wine and water and put into 4 wild dasie roots 4 marsh mallow roots and 2 or 3 bunches of wild tansie as much of femitary the weight of 2 pence in campheer put all these together in an earthen pot set the pot in warm aishes all night then in the morning strain it through a piece of white cotton clean washt and put it into a narrow mouth’d glass set the glass in the sun 3 or 4 days in the heat of the sun if there be any redness or pimples in the face take the white dung of a hen and so steep it in that water all one night then strain it again through the cloth wash your face with this water evening & morning if you wash your hands with any of this water put thereto 3 or 4 bruised almonds this is y^e most excellent water that ever was made to clear hands and face withall. Probatum Est.

465. _Sr. George Horseyes Green Ointment for Aches proceeding from a Cold Cause for Shrunke Sinews in Man, or Beast, & for Strains it it’s incomperably good & holds Perfection 40 years._

Take mallows groundcel strawberry lavender cotten birtch leaves chickweed comfry parsley sage leaves bayleaves cammomile, Adderstongue oxeye of each 3 handfulls chop the herbs very small and beat them in a morter take of roses four pound frankensence 2 pound and set them upon the fire then put in hogsgrease 12 pound may butter clarified in the Sun 38 pound Sallet oyle 1 gallon Turpentine 4 pound verdigrease half a pound when all these are melt’d put in the herbs & let them boyle half a quarter of an hour and carefully stir while it is upon y^e fire then take it off and stir it a quarter of an hour after when it is cold put it into pots close covered and set them in a horse dunghill a yard deep for 21 days then take them out and put them altogether & set them on the fire again and boyle y^m a walme or 2 then strain it and put thereto 2 pound of oyle of spike so apply it to the place agrived gently warming it with one hand this is only to be made in may. Probatum Est.

466. To make Thin Cheese.

Take 8 quarts of new milk from y^e cow strain’d put to it 4 or 5 quarts of cream strained and put to 8 quarts or little more of water very hot then put in the runnet & stir it together then cover it very close till it comes and so soon as it’s come put y^e cloth upon the cheese-vate & lade the curds as whole as you can into it & let it whey draw it self and when it hath done runing lay on ye cloth and the follower & a weight so let it stand a pretty while then shift it into a dry cloth and when it hath done weting the cloth it must be put into a piece of bays or cloth & lay it on y^e floor and in 9 or 10 days it will be for your eating.

467. _To make Angelot Cheese._

Take 2 gallons of new milk put to it 2 quarts of thick cream then heat it some what more then blood warme then set it together with 2 spoonfulls of runnet, when it is run whey it not but set your fat ready which must be about half a yard high turned round like a pint but biger without a bottom it must be set upon a even board & the curd put into it and ever as the whey runeth from it, it must be filled up it will take a whole day to fill it, then let it stand and settle 3 days in the fat untill it be so hardned that you may take off the moulds without breaking when they be out salt them with white salt 3 or 4 hours at the most strew’d all over y^m but never put in pickle then wipe them over with a fair dry cloth as clean as possible the lest will best leper all the cheese so let them dry upon clean cloths in a window turne them every day and as they grow mouldy or fowle rub them easily with clean and dry clothes this proportion will make 2 cheeses. these cheeses are best to be made in may or september.

468. _To make Pastills._

Take a pound of Sugar a quarter of a pound of ambergreese & of musk the 8th, 10th or 12th part let the Sugar be double refined beat it & incorporate it well with the amber and musk then take gumdragon steep it in oringe flower water Impast the Sugar with it make it into cakes dry them in the Shade and Sun take heed of using to much gum for a very little will serve besure to let your cakes dry well in the shade before you put them in the Sun or they will crack.

469. _For Fine Linnen._

Take of orrice 4 pounds callamase half a pound benjamin a pound Storax a pound cloves a quarter of a pound civet half an ounce muske an ounce ointment of oringe flowers 2 ounces lignum alloes 2 ounces ambergreese half an ounce rose wood half a pound the amber civet musk and ointment of oringes must be mingled together & melt’d & you must either rub the roses with it or else some wool the wool will keep the smell longest to every pound of roses a pound of powder.

470. _Perfumes to Burn._