Part 2

26. _Mrs. Thorps for the Mother Fitts._

Take the juice of Tansie and drink it with beer it hath done much good but hurtfull if with child.

27. _To make a Calves Head Hashe._

After you have boyled the calves head take out all the bones from it when it is cold you must cut the meat in thin slices and put in a stew pan with some strong broth and white wine and oyster liquor and a few of all manner of sweet herbs 4 or 5 shellots and let it stew on a charcoale fire and when it is almost enough put 2 or 3 anchovies minced and yolks of 3 or 4 eggs well beaten with a little white wine and a piece of butter and shake it well together on a quick and put it in a dish on sippets and lay over it 5 or 6 sheeps tongues boyled peel’d and slit in halfs and as many veal sweetbreads & a few thin slices of bacon & a few bay leaves in yolks of eggs fry y^e brown in butter and lay them on your hashe & bacon & lay leavs on the brim of ye Dish and Garnish it with slices of Lemon and Send it up.

28. _To make Forced Meat._

Take a leg of veal or Lamb and mince it small with the same quantity of beef sewit and after sweet herbs then put to it a little grat’d bread and the yolks of 2 or 3 eggs then season it with pepper and Salt cloves mace and nutmegs, and make them in balls you may fry boyle or butter them.

29. _For a Cold._

Take half a pound of reasons of the Sun Stoned and 1 ounce of liquorish and 1 ounce of Elicompane made into fine powder beat your reasons then pour in them till they come to a conserve adding thereto 2 or 3 spoonfulls of Red rose water if a thick ruehm lessen your quantity of Elicompane & take of this morning noon & night. Probatum.

30. _To make a Frigacy of Chicken._

Break the bones of the chicken and cut them in quarters and season them with cloves mace and nutmegs and salt with a little pepper and a few sweet herbs and put it in a stew pan with some broth or gravie a little white wine and strong ale a little oyster liquor and a few oysters cut in pieces and let it stew on a quicke fire and when it is almost enough put in 2 or 3 shallots minced small and 2 or 3 anchovise minced the yolks of 2 or 3 eggs well beaten with a little white wine and a piece of butter and Shake it well together and put it in a dish on sippets.

31. _For any Cough old or fresh._

TAKE a quartor of a pound of blew currans an ounce of Anyseeds and a penny worth of liquorish makeing it and your seeds first into powder then beat your currans to a kind of a conserve strewing in your powder as you beat them then take of the best maiden honey you can gett putting thereof as much as will moisten all this seting it on the fire let it simer a while but not to long lest it be clammy so take from the fire and keep it for your use. take it as oft as you please upon the poynt of a knife the quantity of a nutmeg.

32. _For a Cold._

Take a pint of virgins honey set it on the fire and put a good spoonfull of liquorish anyseeds elecampane all this being first beaten in fine powders, let it simer a little then take it from the fire and put it up in a pot for your use. eat of it as oft’ as you please especially going to bed makeing up 3 pills as big as a small nut rowling them up in powder of liquorish or Sugar candie.

33. _For a Cough._

Take 4 quarts of Spring water 2 ounces of green liquorish sliced 2 ounces of powder of brimstone 1 ounce of coliander seed bruised and soak’d in vinegar a little then pour out the vinegar from it boyle all the other things together until it be half boyled away then put in the coliander seed when it is off y^e fire. Soe let it stand close covered and drink of it 7 or 8 spoonfulls in a morning fasting fast an hour after it and drink it till you have taken it all.

34. _For a Cough._

Take an ounce of conserve of red roses the quantity of an nutmeg of dyascordieum and one spoonfull of the Sirrup of poppies 3 drops and but 3 drops of y^e spirit of vitterill then mix all these very well together and take of this in the morning fasting and fast 2 hours after it and last at night the quantity of a nutmeg at a time. Probatum.

35. _For the Rickets._

Take 2 quarts of Isope water, take of liverwort maidenhair Hissop Speedwell Strawberry leaves violet leaves of each a handfull, 3 leaves of harts-tongue better than half a pound of raisons of the Sun 6 figs boyle all this till it come to a quart then strain it and boyle it again with 2 penny worth of saffron 2 ounces of brown Sugar Candie a piece of Gold a stone of Amber boyle it every 2 or 3 days or ’twill be soure and so keep it a fortnight give 3 spoonfulls at a time morning and evening & when the child will take it you must give it twice or thrice ere the child will be well if you give it in the fall or winter you must give it once in the spring after.

36. _For Children that have Wormes._

Take spermint and rue a like quantity to make a bundle you can hold in the hollow of your hand and boyle it in new milk and a spoonfull of wormseed after your herbs have boyled a while put in your seeds and y^n boyle it a walme or 2 then give the child as much as it will drink first in the morning fasting an hour after it if costive Sweeten it with honey give this full & changes of y^e moon.

37. _A Small but very effectuall Cordial Powder._

Take tormentil scabious Bittony pimpernel of each one handfull and Shread them and steep them in a pottle of sack till the vertue be out of the herbs then strain it out from y^e herbs haveing a pound of the best Bole Armeniack in very fine powder finely searched then put your powder into a deep earthen bason and wet your powder with your strain’d liquor every day till it be throughly moistned as thick as a pulp or conserve till often weting hath dranke up all your liquor Seting it in the Sun every day oft stiring it and when all your wine is dryed up make it up into cakes add 12 penny worth of saffron to it before you wet it finely powdered dry your cakes in the Sun & then keep them for your use. Scrape and give to a man as much as will lye on a shilling to a woman less to a child less. In cardus or dragon or Small cordial water it will cause sweting tis good against heats and colds sickness thence or pains in the limbs or heart or Stomake or for a woman lying in child bed takeing cold and causeing stoppages, ’twill drive out small pox or meazels or any heaviness at the heart.

38. _A Stronger Cordial Powder._

Take a pint of white wine and a pint of sack to these following herbs scabious cardus bittony egremony of each a little handfull and tormentil roots you may add any cordial flowers rosemary or what you please Shread your herbs and Steep them till the vertue of the herbs be soaked into the wine then take half a pound of Bole-Armeniack in fine powder and 2 ounces and a half and a dram of the black tips of crabs claws in powder and an ounce of hearts horn in fine powder and mingle all your powders and put them into a deep earthen Bason as the former and moisten them every day with your liquor seting it in the Sun and when you put in the last wine liquor often Stiring it every day at last add to it half of metriedate half an ounce of Diascordium half an ounce of Venice treacle and a dram of saffron finely powdered and mingle it all very well together then make it up into little balls throughly drying them Keeping them so for your use. give of this as the former to a man as much as will lay on a shilling to a woman as much as will lay on a Sixpence to a child as much as will lay on a groat, ’tis good for any weakness, heaviness at heart, or to cause sleep weomen in child bed or as the former.

39. _For the Balsame._

Take one pound of the best venice turpentine and 3 pints of Sallet oyle of the best bees wax half a pound one ounce of red sanders in very fine powder half a pint of red rose water and one pint of malligoe sack first beat your turpentine in the red rose water till it be white next beat your Sack and Sallet oyle well together then cut your wax in small pieces then take a clean brass pan or kittle let your kittle be twice as big as to hold the quantity of your ingredients then Set it on a clear charcole fire then first put in your wax and let it melt then take it off and let it coole a little then put in your rose water and turpentine then your sack and Sallet oyle, as fast as you can, then let these boyle softly together a while always stiring it then take it off the fire and let it stand till it be cold then scrape off the filth from the bottom of the cake, then clean your pan and melt it again and let it simmer a while over the fire again, then take it from the fire and put in your Sanders by degrees keeping it still stiring untill your Sanders be all in then pour it into a well Glazed strong earthen pot and keep it stiring till it be quite cold then cover it up very close with ledd, that no air may get into it, and bury it in a garden deep in the ground and so let it stand a year round bean blowen time is the best to make it in.

_The Vertues of it followeth_:

It is good to prevent the plague by anointing the lips and nostrells therewith tis good for deafness being spert’d into the ears with a serenge, tis good to heal any wound, inward or outward, inwardly by the Serenge outward by being pour’d warme into the wound aplying fine lint dip’d into the same balsame being melted laid upon the mouth of the wound, it commonly cures in 7 times dressing provided that no other thing either before or while thats useing be applied thereto, so that if brains, heart guts or liver be not toucht it will save life, its good for scaulds or burns either by fire or water, and healeth without skare. helping the Siatica or any other each proceeding from A cold cause, in what joynt soever, it is a present remedy for one that is poisoned by takeing presently the quantity of a quarter of an ounce. it is good for any swelling anointing the bunches thereof with it warm it helpeth the stinging of adders snakes and all such venomous creatures being dranke in warm milk and applied to the place stung it is good for the infected of the measells or plague, takeing a quarter of an ounce 4 mornings together and swet upon it: it is good inward or outward it is good for sore brests, being applied hot if broken, otherwise not, and in case it must be broke this will do it but it must be used ten days together although it seem worse yet use it: provided it be not a cancer it must be drest twice a day cheaft gently in with a warme hand keeping the first cloth to it but if it be broke and run much put a little piece of cloth over those holes that may be shift’d to keep them from stikking but not els; it helpeth the wind collicke or stitch in the side being applied warm a good quantity plaister ways for 4 mornings together; it helpeth the piles anointing them therewith.

40. _To pot Venison to keep all the year._

Take your venison and where it is lean slit it, and then take a bunch of feathers and a porranger with clarret wine in it and dip your feathers in it and waish the slits then put in some of your seasoning and take y^e fat of bacon and cut it as thin as a treble paper and put it in the slits so doing in all leane places of it then place it in your pot and bake it up very well, put in more seasoning if you please after placed in the pot & when you take it out of the oven press out all the liquor as dry as you well can into a skillet and put in a faggot of herbs as bays rosemary marjerrom to your liquor in the skillet then take a stick of wood and measure y^e depth of it and make a notch in the stick that you may know when tis boyled just half away then take out the herbs and pour the liquor on your venison in your pot as hot as you can and keep it in and when tis almost cold then melt up your butter, to cover it up, but let not your butter be to hot lest it melt your jelly on your venison, but let your butter be onely warm enough to pour out to cover up your venison and it will keep thus a year round and not taint but eat moist and sweet to the last. but if your butter be strong after long keeping then a day or 2 before you intend to spend it Set it in an oven but warm enough to melt off your stale butter and pour away your stale butter from it and pour on fresh butter upon it and you shall not know it from new baked venison.

41. _To make Cowslip Wine._

Take five gallons of Spring water put it into an earthen pot put to it a bushell of pickt cowslips flowers and to them 20 pound of malligoe raisons waished and shred stir them altogether, keep it close cover’d with a sheet and blanket, let it stand as y^e fire may come to it, but not to hot, keep it 9 days often stiring it in a day then Strain it through a hair sive put it in a runlet it will be ready to drink in 14 days.

42. _Another Cowslip Wine._

Take 6 gallons of water and 12 pound of powder Sugar and the whites of 12 eggs well beaten, mix all these together and set it over the fire, stiring it first then let it boyle one quarter of an hour then take a bushell of cowslip flowers then bruise them in a stone morter then scumme the liquor and put it to y^e cowslip; cover it and put 2 lemons rine and all cut very thin, put as much of ale barme as will make it worke then tun it up into a runlet and put into it 2 quarts of rennish wine, and when it hath done workeing stop it up a fortnight, y^{n} bottle it with a knob of Sugar in each bottle.

43. _To make the Eye Water._

Take Eyebright and Sallendine and brown fennell of each two handfulls you must chop these herbs take a pint of urin made by a vergine and a pint of red rose water and still it in a cold still tis good to put back y^e rume in y^e eyes or to take away any spot in the eye you must take and drop half a dozen drops into the eye untill it run out at y^e other corner this do every night for 3 nights let it rest a week and then if need require you may dress it again it will keep a year very well.

44. _For the Rickets._

Make a Sack posset boyle in it harts horn Ivery and rosemary and give it the child now and then, also take a quart of wort put into it a handfull of maiden hair one handfull of liverwort that grows on the banks half a pound of raisons of the Sun Stoned boyle all together to the wasting of one quarter put into it a penny worth of red Sanders, Strain it and put to it 2 ounces of red sugar candie boyle it a little again give the child 3 spoonsfulls of it at night and 3 spoonfulls every morning.

45. _An Ointment for the Rickets._

Take lavender rosemary pennyroyal featherfew and camamile of each a like quantity cut and bruise them and then boyle them in a sufficient quantity of butter and make it into an ointment, mix it in a little neats foot oyle wherewith anoint the child’s wrists and ancles every morning and night also the right side under ye short ribs.

46. _To Kill a Canker._

Take 2 spoonfulls of honey and one spoonfull of treacle and half as much rock allum as the quantity of a wallnut beat to fine powder and boyle these together over a cheafen dish of coles till it be pretty thick then take it off and let it coole then anoint the cankers with a cloth tyed upon a stick the oftner you anoint it the better twill be you must keep stiring it as long as it doth boyle, it will be like a sirrup when tis cold.

47. _For any Aguish or Hectick Feavour in Children when they grow Weak and Forsake their Meat._

Take 2 penny worth of the sneezing powder root and pound it small then pound 3 ounces of curants unwaish’d only pickt clean from stones, then mingle these together and lay it to the handwrists, then cut a small orange in halfs & put one half to each of the handwrists then bind it on 4 days and if the party mend not in that time take it off and put on fresh in the like manner and keep it on as long a time.

48. _To make Orange Cakes._

Take your oranges and chip them then quarter them and cut out the meat and then take the rines and boyle them till they be very tender then take them and dry them in a napking and shred them very small then strain in your juice through a piece of tifany then take the weight in sugar and set your sugar on the fire and put in as much water as will wet it to a paste then you must boyle it to a Sugar again then take it off the fire and put in your meat stir it in then put by all your fire and set it upon y^e hot hearth to dry turning it, it must not boyle then put it out into sweet meat glasses till it be pretty stiff then put it upon your sheet of glass and set it in a stove the stove must be warm you must keep a moderate heat in it and so dry them up.

49. _A Perfumed Water._

Take a gallon of Spring water a handfull of lavender flowers and as many pinks 3 handfulls of damaske roses as much sweet marjerum the peels of 6 oranges 12 cloves bruise all these and put to them one ounce of orrise powder 4 ounces of benjamin powdered put all in a rose stille and draw off the first quart by its self and then a pint you may draw after another water from the lees which will serve for present use but not keep put into your quart bottle 12 penny worth of muske and into your pint bottle six pennyworth tyed up in a piece of sersnet and a little ginger sliced very thin about as much as will lay on a half crown, 2 or 3 spoonfulls will sweeten a bason of water, Stop it close.

50. _To make Mumme according to the Direction recorded in the Town House of Brumswick._

Take a vessel containing 63 gallons the water must be first boyled to y^e consumption of a 3^d part at least let it then be brew’d according to the act with 7 bushells of wheat malt one bushel of oat malt and one bushel of ground beans and when it is tunn’d let not the hogshead be to much filled at first, when it begins to work put to it of the inner rine of firr trees 3 pounds of y^e tops of firs and birtch of each one pound of cardus benedictus dryed 3 good handfulls of the flowers of rosasolis 2 good handfulls, of burnet, betony marjorum avens pennyroyall, elderflowers, wild time, of each a handfull and a half, seeds of cardomum bruised 3 ounces, bay berries bruis’d one ounce put the seeds in y^e vessel when the liquor hath wrought a while with the herbs alone and after they are aded let the liquor worke over the vessel as little as may be, fill it up to the top, and when ’tis to be stop’d up, put into the vessel ten new laid eggs ye shells not broken nor crackt then stop it very carefully and at 2 years end drink of it, if it be transported by sea tis better. Dr Egidius Hofman adds water creases brooke lime and wild parsley, 6 handfulls of horsraddish scraped in every hogshead, and it was observed that the mumme in w^{ch} y^e horsraddish was put did drink with more quickness then that which had none.

51. _Quince Wine._

Grate your quinces and strain them in a corse strainer and strain your juice through a flanin to every gallon of juice take a pound of fine sugar Stir it untill your sugar be melt’d then put it into a barrel and bottle it after 24 hours.

52. _Captain Greens Powder for to make Water for Sore Eyes and Sores, the Powder to be Calcinde._

Take 4 ounces of vitriol and one ounce of camphire after it is finely beaten with an almond shake it lightly into a black earthen pot well glazed, then shake the vitriol after it is finely beaten and search’d and shake it in lightly upon the top of the camphire and set it in a deep chafing dish and keep as soft a fire as can be possible about it and let it stand there till it be first dissolved to a water and then to a hard stone you must take care it do not smoke for y^t will spoil the camphire as soon as the camphire is melt’d that the vitriol is sunke down then cover it with a paper and a saucer upon that with a weight, and continue to keep a soft fire under it till it be turn’d to a stone and then take off the pot and let it alone till the next day and then you must break the pot to gett it out, and when out you must beat and search it very fine, and when it is as fine as you can possible make it then bake 4 ounces of bole armeniack and beat again with it till they be well mingled together, then weigh it into half ounces, and every half ounce will make a quart of water, an ale quart for eyes and a wine quart for sores the bole Armeniack must be finely beaten and search’d before it is mingl’d with the other.

53. _To make Sirrop of Lemons._

Pare your lemons that no white be seen then slice them and take out ye seeds and take the same weight in double refined sugar well beaten and fasten a stronge thread net over a Silver bason or earthen bason then lay on some of your Sliced lemons cover them with Sugar then more lemons so do till all be on, then Set it in a cool Seller for 3 or 4 days then pour it in a stone pot let it stand warme 24 hours then Scumme it and put it up. you may put more Sugar if you please.

54. _To make Sirrop of Clove-Gilly flowers or any other flowers but Violets._

Clip the whites from the flowers bruise them a little in a stone morter then take y^e weight of your flowers in fine beaten sugar, take a silver or stone pot put a laying of flowers then of sugar do this till all be in then close y^e pot and in boyling water keep it still seething for 4 or 5 hours then straine it and set it by the fire till y^e scumme rise take that off when cold then bottle it, you may put the flowers in sack or french wine and let them lye 9 or 10 days close stop’t then strain it and bottle, it will be very pleasant and Cordial, if you make your sirrop by infusion tis best to do it either with pinke, balme, or burrage water which you must warme a little and pour on your flowers as much as will cover them, let it stand 12 hours then strain it and put in fresh flowers so do 4 or 5 times then to every pint of liquor take a pound and half of Sugar finely beaten, put it in a Stone pot set it to y^e fire in a Skillet of water till the sugar be all melt’d then scumme it and keep it for use.

55. _To make small Mead._

Take 10 quarts of water to one quart of honey first boyle your water and in it a handfull of herbs made into a bundle such as you best like, as rosemary balme, Sweet marjerum and the like Scumme your water very well and when boyled half an hour or more take out the herbs, then put in your quart of honey to your ten quarts of water and boyle it near an hour scumming it all the while it boyls, pour it then into some coolers and when as cool as wort put in some ale yest, if but 10 quarts of liquor then 2 spoonfulls of yest is enough, if more you must proportion your yest to it, let it stand in the cooler till it be white all over then tun it up into a good vessel that hath had sack or white wine in it and when it hath done workeing Stop it very close and let it stand in the barrel a week or 10 Days then draw it into bottles keeping it close Stop’d and in a months time you may drink of it keep it as coole as you can.

56. _A brewed Drink for Rickets._

Take tamariske and the inner barke of a young ash not 20 years old and agrimony Speedwell Succory coltsfoot cliders maiden hair ceterach otherwise called Spleenwort and cowslips of jerusalem of each of these a handfull and boyle it in 5 gallons of middle beer an hour and half and bruise the bark and boyle it an hour before the other things be put in that so it may have an hours more boyleing than y^e herbs than strain it and worke it as other Drink and tun it as soon as it is tuned up put into it the juice of 4 handfulls of scurvy grass and 2 handfulls of water cresses, then take a handfull and a half of liverwort and as much harts tongue very clean pickt and bruised and put it into a thin linnen bag and a little stone or bullet to sinke it, & hang it in the drink about the middle of the vessel and at five days old let the child drink of it all times if you can you must put into it a handfull of osmund royal roots or osmund fearn roots called fox fern roots for it hath these 3 names and 2 handfulls of Scurvy grass roots.

57. _The Soveraign Balsame._