Part 13

Take Damask rose buds and cut off the whites then beat them very small take half a pound of them when they are beaten and put to them 3 ounces of benjamine half a quarter of an ounce of muske as much of civet and as much ambergreese then mingle it all well together and make it up in little thin cakes and lay them upon rose leaves & dry them in the sun till they be very dry.

471. _For Ordinary Linnen._

Take of orrice 8 pound callamase 2 pound damaske powder a pound cloves a pound gallingall half a pound benjamin half a pound Storax halfe a pound lavender a pound to every pound of rose leaves you must put a pound of powder.

472. _To destroy Moths & preserve Cloths untouch’d._

Take the bear frame of a square table cover it over with such furniture you mean to preserve you must let your furniture touch the ground at the sides & ends of the frame to keep in the heat and vapor then take a chaffendish of charcole or cole of wood fire and put thereon a quantity of alloes sequetrina and a quantity of gallinger roots then put your chaffendish in the midst of the frame and let it remaine there untill y^e vapor be quite setled and the engredients consumed this absolutely at once ordering will destroy all the moths bred in your furniture & continually preserve such furnitures as is untouched.

473. _To destroy Moths in Chairs & Stools & to refresh ye Colour._

Take a quantity of sharp small beer or ale put therein a quantity of alloes & a quantity of gallinger as aforesaid make it boyle 3 or 4 walmes untill ye alloes be dissolved then take a piece of woollen cloth dip it therein and wash over your chairs and stools therewith then put them to dry this will kill all the moths though bred in the seats amongst feathers flox or wool and refresh any colour’d cloth or stuff turkey workes or needel workes not altering the property of ye colours nor hurting the workes.

474. _To scoure and refresh the Colour of Cloth Carpets, Silk Curtains, or any Stuff y^t is Stain’d or Soil’d._

Take a quantity of orgull break it to a small powder then put it into some pewter platter then put it over a chaffendish of coles make it hot then put your carpet or curtain abroad upon a table afterwards take a brush made of swines hairs dip it therein and so rub over your carpet or curtain therewith this will take away all the spots and refresh the colour.

475. _To scoure & refresh ye Colour of Gold & Silver Lace or Fringe._

Take a quantity of wine vinegar put therein a quantity of rock allome make it boyle till the allome be dissolved then rub over your lace therein afterwards wash it over with clean water and castle soap this will make your lace very fair and fresh. Some rub it only w^{th} the powder of Common Palk burnt:

476. _To scoure or refresh ye Colours of Pictures y^t are Stain’d or Soil’d._

Take a quantity of wine vinegar & a quantity of allome let it boyle till ye allome be dissolved then take a piece of fine clean linnen cloth dip it therein & wash over your pictures therewith then let them dry and after they are dry take a little piece of fine linnen cloth dip it in linset oyle and so wipe over your picktures therewith then hang them in their places this will fetch off all y^e stains and make y^e pictures fresh.

477. _To dress & order Thin & Old Bedtikes to make y^m keep in their Feathers._

Take a quantity of wheat flour and a quantity of yellow wax put it into clean water make it boyle and stir it well together untill the wax be clear dissolved then let it cool and after it is cold use it after this manner, take your bedtike turn the wrong side outwards and spred it abroad upon a table then take a brush made of swines hairs dip it therein rub over every place of your bed tike therewith and put it to dry this will make your bed thick and strong & cause that no feathers shall come out nor dust enter in.

478. _To perfume Bedtikes for Down or other Bedtikes w^n y^e Feathers smell Strong and Mustie._

Take clean water, wax and flour make it boyle and stir it well together untill the wax be dissolved and when your wax is dissolved take a quantity of cloves beaten to powder and a quantity of sweet water or damaske rose water cast it therein Stir it well together and when it is cold dress your bed therewith according to ye last receipt this done you shall smell your bed all over ye chamber w^n it cometh to the heat of the body it’s both comfortable to ye head and stomach and not offencive to a woman in child bed.

479. _To make Butter Cheese._

Run the morning milk as you ussially do Stir and sink it when it is well whey and gather’d put it in a great vate press it very little then put it in a great trendell and break it very small and mix with it good store of runnet(?) and all the butter that can be made of the evening cream well beat from the butter milk they must be so wrought together that you may not discern the one from the other then put it in a great vate that will hold a peck at lest in a large cloth well fastned y^t the curd worke not forth you must press it by degrees and not put on the full weight at first change it in a dry cloth at noon and salt it well it must stand in the press 2 days & 2 nights puting twice a day in fresh cloths it must not be eat under 2 years old at soonest neither made in a little quantity.

480. _To keep Oringes fresh all y^e Year._

Take such a number as you intend to keep out of the ship before they are wash’d strow 2 inches of wood aishes finely sift’d in the bottom of a box or barrell then lay the oringes in rowes to that they may neither touch one another or the sides of the box then sifting 2 inches thick of aishes more over them and place so many rowes of oringes after the same manner as the box or barrell will hold.

481. _To make Quince Marmalade._

Take your quinces that are full ripe look yellow without spots & fresh gather’d from the tree pare them and quarter them and cut out their core very clean and take their weight in good refined Sugar then take some of your other quinces that are not so purely fine quarter them & core them only and beat them in a stone morter so small as with adding a spoonfull or two of fair water now & then to them you may gett the juice out of them then strain and wring them very hard through a thin cloth or boulter geting as much juice from them as possible you can and for want of this juice in case you have not quinces enough to make it up you may take the pareings and cores of those you intend for marmalade with the addition of a few ordinary quinces more & boyle them in a quantity of fair water till the quinces & pareings are tender and the water very strong of them then strain it and let it stand till it be throughly cold and to every pound of quinces and Sugar take a full pint or something more of this liquor or ye juice before mentioned and pour it into your quarter’d quinces alone & let them boyle in it till they are very tender then mash them well together with a spoon but break not your quinces to small but leave some pretty big bitts and then put in your sugar being first finely beaten stirring it altogether and makeing it boyle if you intend to have it red marmalade you must keep it continually boyling very close cover’d and stir’d hard from ye bottom or it will soon burn when ye Sugar is in it & when you perceive it grow red & come to a pure cherry colour w^{ch} with long constant boyling and stiring it will be then warme your glasses at the fire lest they break & so put in into them as fast as you can and keep it in a moderately hot Stove all ye year for your use.

482. _An excellent Pommander._

Take half an ounce of benjamin half an ounce of damase rose leaves a quarter of an ounce of Storax beat these very small severally then sift them and mingle the powder then take some gumdragon steep’d in rose water 24 hours and make it into a stiff past then take 4 grains of ambergreese 4 grains of musk and 2 of civit grind these together with a little juice of Lemon till they are dissolved then anoint the hand with essence of jessamie or roses & work the past well with the musk and amber if it be to limber put in powder of roses if to stiff a little rose water then weigh them of an equal weight and rowle them up in your hand but while they are wet make holes through them with a bodkin dry them betwixt 2 papers.

483. _To make Mince Pyes._

Take tongues par-boyled cut the roots and hard all off then to 4 pound of meat take 8 pound of the best sewit cut the tongues in little square pieces like dice then shred it fine do the sewit the same then put it to the meat by degrees and stir it lightly to keep it from lumping then chop meat and sewit together & sift it through a fine split sive save the lumps that remain behind chop them again and sift them as before till all are gone to this proportion of meat and sewit take half an ounce of nutmegs half an ounce of cinnamon almost as much mace half a quarter of an ounce of cloves beat the spice all but the nutmegs very fine then sift it through a sive as you strain water grewel through let your sive be very dry that done and your meat ready then put in your spice and salt to your taste 2 pound and a half of the best raisons of the Sun Stoned and shred as fine as can be dates half a pound shred as fine as the raisons, cittern above a quarter of a pound, a quarter of a pound of canded lemon not quite a quarter of a pound of canded oringe shred them but not so fine as the rest 10 or a dozen of the best pippins par’d and shred as fine as can be but neither pare nor shred them till just you put them into y^r meat then rub in everything severally into your meat & well without clodding have 4 pound of the best currants clean wash’d pick’d and dryed 2 pound of Sugar or something better beat fine a quarter of a pint of the best rose water of the best canary a pint and a quarter, 3 quarters of a pint of the best verges lay more sliced cittern on the top of the pyes if you keep any of the meat by to make up after the first time stir it well every day & do not put in the juice of Lemon for it will not do well to stand in long you must mingle your Sack rosewater & verges together then turn up your meat and sprinkle it in by degrees y^t all the meat may fare alike & not Lump to this quantity you may put the juice of 2 lemons but not to stand in longer then just while you make y^m up.

484. _An excellent Water for ye Head & for Sleep called ye Emperour Charleses Water._

When roses are blown, take a quart of good aquavite in a glass with a narrow neck and when the roses are half blown take a handfull of the leaves without ye seed put them into the glass and when the marioran bloweth & the Apiastrum take then a handfull of their buds chop them small and put them into the glass Take also cloves nutmegs cinnamon mace cardamum of each an ounce & a half bruise all these grossly and put it in the glass and when the lavender and rosemary are blown add a handfull of each flowers also shake them well together and stop it close let it stand 10 days in a hot sun it must be used by anointing the temples and nostrells it fortifieth and Corroborateh the head and memory.

485. _The Lady Drakes Re^{ct} to cure the Stone._

Take Saxafrage, Pellitory of the wall parsley, mother of time of each a handfull clean pickt 3 or 4 radish roots scrap’t and sliced steep these in a gallon of new milk at night cover it close distill it in the morning in a common still let it run while good mix it all of a strength take 6 spoonfulls of this water with as much white or renish with a little nutmeg & sugar just warmed and drink it nights & mornings 3 days before the new and the full of the moon for a year together. Probatum Est.

486. _Cere Clothes._

Dissolve on the coals an ounce and half of virgins wax and put to it as much Spermacitti as will lye on a shilling and a spoonfull of oyle of sweet almonds a few drops of oyle of cloves dip your cloths in it and when they are cold wring them in a cloth and clap them between your hands.

487. _Almond Custards._

Take 2 pound of almonds stamp them with rose water strain them into a quart of thick cream washing them through with a little of the cream till you have got out the best of them but reserve one spoonfull to put to it without straining put to it 14 whites of eggs well beaten sweeten & bake it as you please.

488. _Macaroons._

Half a pound of almonds stamp’d with rosewater the whites of 4 eggs whipt to froth with 2 spoonfulls of rosewater half a pound of double refined Sugar 2 spoonfulls of rice flour both searched fine mix it in a bason & set it on hot coals keep stiring it till tis boyling hot lay wafers on white papers and put this on them bake them in a quick oven.

489. _A Ragou of Veal._

Take a breast of veal lard it pretty thick with great lards then brown it very well in a frying pan put it into a stew pan with some of the butter it was fry’d in flower it and let it fry there a little then put in gravie or strong broth almost to cover it & let it stew till tis tender then season it with pepper, salt, mace nutmeg Sweet herbs, an onion put in 2 or 3 Sweet breads slicet some pallats 6 yolks of eggs put in juice of lemon or verjuice a quarter of a pound of butter dish it on toast and pour the sauce over it.

490. _For a Tickling Cough or Rhume._

2 ounces of conserve of red roses 2 ounces of honey 60 grains of mastick 60 grains of libanum 20 drops of Sulphur or as much as will make it sharp and make it all up together in an Electuary & tyed up close which will serve for half a year or a year and take the quantity of a nutmeg first in the morning and last at night.

491. _For Flegme when it sticks that it cannot come up._

Take a spoonfull of mustard 2 spoonfulls of honey & a spoonfull of good oyle or oyle of sweet almonds a spoonful of vinegar or good crab verjuice or wine vinegar if not to sharp beat it well together and take it in bed and swallow it down by degrees tye it up close it will keep but a little time take a quarter of a spoonfull at a time mornings and last at night.

492. _For a Cold newly taken._

Take a pint of posset drink cut 5 large lent-figgs in small thin slices a stick of liquorish stript small and about half a spoonfull of annyseeds bruised put these into the posset drink boyle them till almost half be consumed drink it hot as you go to bed.

493. _To keep damosens all ye Year._

Bake your Damosens and take the juice only a good quantity and put Sugar thereto about the weight of your liquor so boyle it & scumme it clean then let it stand till it be cold then put it in your damosens raw as many as your juice will cover and stop them up close to keep all the year.

494. _For a Healing Ointment._

Take mallows orpine dandelion brooklime St Johns wort Elder leaves of each one handfull boyle all these together in the fleck of a pig or fresh butter for the space of 2 hours under a soft fire yn strain it and keep it for use.

495. _For a Drawing Salve._

Take of pitch and bees wax of each a quarter of a pound & of rozen half a pound & 4 pennyworth of venice turpentine add thereunto so much of the healing ointment as your own reason will direct you that may serve to make it up into a plastering salve all these must be boyled and stir’d together untill they are well incorporated you may observe that a little of the ointment being put in will serve for the incorporating & dissolving the other ingredients after these are boyled together you are to pour them into a vessel of fair water and then break & worke them well together and then make them up into rowles for use.

496. _For a Tenting Salve._

Take an ounce of beeswax and 2 ounces of Rozin and one penny worth of venice turpentine and boyle them together with so much deers sewit as will consolidate them into a Salve when these are boyled together strain them for use if you cannot get deers sewit you may take the best sheeps sewit.

497. _A Poultise._

Take all the herbs before named in the healing ointment & boyle them in beer for an hour then strain out the herbs and thicken the liquor w^{th} oatmeal or bread then boyle it well until it become a thick poultise and y^n put into it oyle or fresh liquor If the maladye ye poultise is to be apply’d unto requires speedy breaking then boyle together w^{th} ye herbs an handful or less of white lilly mores this poultise is very usefull for all sorts of swellings.

498. _A Cordiall or Surffit Water of Poppies._

Take of the poppie flowers pluck them from the stalks then sift y^m from the seeds and weigh out 4 pounds then steep them in 3 gallons of strong ale and with them half a pound of liquorish and half a pound of annyseeds and let them steep a whole night then distill them in your limbeck the first runing will be very strong the second somewhat smaller when you have drawn a quart or 2 then take 2 handfulls of poppie flowers being pickt and sift’d and let them lye in the water 5 or 6 days till it comes to the colour of a peal claret wine and upon any indisposition of the stomach sickness or surffit 5 or 6 spoonfuls of this is very cordiall the 2 quarts will be strong and you must strain out the leaves after 5 or 6 days. Probatum est.

499. _To make a Surfit Water._

Take of ale measure 6 gallons of strong ale one pound of liquorish half a pound of annyseeds 2 pound of red poppey one ounce of cloves one ounce of nutmegs one ounce of cinnamon and one ounce of ginger bruise the cloves gently and slice all the rest of ye spices take likewise half a pound of figs a quarterne of dates a pound of raisons of the Sun Stoned lay all these in steep over night in the ale then take a quarter of a pound of white Sugar candy finely beaten and put it into your glass which receives your distillation put the first and second runing together otherwise it will be to strong you may put in a grain or 2 of ambergreese & a handfull of poppie leaves to colour it.

500. _For a Sinew Strain in Man or Beast._

Take of Nerve oyle Frankinsence Brandy Venice turpentine and black soap of each a convenient quantity melt them together and chafe it well in with your hand and hold a red hot iron or fire shovel to it whilst you are doing of it to force it the better in. You may add a little quantity of gum anomy. Probatum est.

501. _To make Juice of Liquorish as a special Cordiall._

Take a pound of liquorish a quart of Isope water the 3^d part of a quart of red rose water Sugar candy one pound confection of alkermise 2 ounces ambergreese 80 grains musk 50 grains unicornes horn 30 grains prepared pearl 2 drams beasor stone 40 grains Harts horne half an ounce take your liquorish scrape it and slice it then beat it to powder and put it into a silver or earthern pipkin and let it stand on a soft fire simpering till it be reasonably thick then strain it through a searce and put in the Sugar candie finely beaten then set it in the sun where no rain comes stiring it together once in 4 or 5 days you must make it in april & it must stand close cover’d in the Sun (stiring it as aforesaid) the space of 2 months at least w^n it hath been thus dryed you must take your other ingredients and with some of the liquor grind them in a smooth stone morter or on a perfumers stone till these be very fine then mix them well together with the rest & set it again in the Sun 3 months more or till it be hard enough to box up still stiring it as aforesaid every 4 or 5 days.

502. _To make a Powder for the Stone used by Pope Silvester ye 2d._

Take groundsell seed and Saxaifrage seed of each an ounce filipendula half an ounce white amber and corrall white and red of each a quarter of an ounce make all these into a fine powder and mix them well together and of this give the patient one spoonfull each morning while it last in broth or pottage and it will help and deffend him from the stone that it never will come again.

503. _For an Ague._

Take of alloes Sickatryna and beat it in 2 spoonfulls of english honey half a pint of white wine vinegar and a little piece of allome boyle these together till they be thick then make a plaister thereof on a piece of leather and apply it to the navel of the belly as hot as may be suffred it cureth the ague and killeth wormes.

504. _For Agues of all Sorts._

Take venice turpentine and white frankinsence finely powdered and strew it into your turpentine till it be stiff enough not to run abroad well mingling it together with a knife then spread it on round pieces of leather 2 inches and half over for a man & less for children and when you have spread over your plaister with this liquid turpentine and frankinsence mingled as before then strew on more of the powder finely search’d and so let them lay and dry till a white paper will not stick to them and so puting papers between each plaister lay them up for use & when you use them warme them and apply them to the navel a little before the fit comes & let it lay on till they fall off themselves if one plaister cures not then use a 2^d and so a 3^d but a 1^{st} seldom fails. Probatum est.

505. _An Ointment for Eyes._

Take 4 ounces of may butter 2 ounces of virgins wax 2 scruples of tutty fully prepared 2 scruples of camphir 4 spoonfulls of white or red rose water melt the butter and wax and then put in all the materialls and besure to keep it stiring till it be quite cold when there is occasion to use it take a little of it and put it into the palme of your hand & when it is softned then with your finger anoint all about it on the outside of your eyes and the temples the last thing you do when you go to bed if there should be occasion to wash ye eyes in the morning white or red rose water is best.

506. _A Puff Paste._

Take 2 pound of flour a pound and half of butter 2 eggs 3 spoonfulls of Sack make the paste not to stiff with cold water work it very smooth rowle it out 4 square beat up your butter lay it on in thin slices strewing flour between rowle it up again till ye butter is used up in a sheet as thick as a finger half an hour will bake it.

507. _A Water for Wounds and Old Sores._

Take 2 ounces of white copperas and a quarter of an ounce of camphir put them into some little earthen pot and set it in hot embers and stir it till it be melted and dryed again to a powder then take 2 ounces of boel-armeniack and beat it small and mix it with the other powder when this is done take 2 pottle of spring water and let it boyle till a quarter of it be consumed then take it off and put half of the powder into it So put it into a glass and keep it for your use it will keep a long time before you dress any wound (shake the glass well then let it settle again least any of the powder should be amongst it when you dress the wound and so eat into the flesh) which having washt well fould a clout 6 or 8 double weting it throughly with ye same water and lay it on the wound then take another clout 8 or 10 times double as near as you can guess to the bigness of the wound or a thought less and lay it on the other cloth as wet as the former full in the mouth of the wound and so bind it on with a swath or rowler it is excellent good for men to use y^t have le grand veroll aue vierge pour le laver. Probatum est.

508. _The Wound Drink._