Part 7
Take single piony roots take of the out side and cut them as thin as Groats Dry them on a sheet of paper in a fire pan, pound and search them fine and give to a child as much as will lay on a silver 2 pence in a spoonfull of small beer and give another after it give this twice a day, 3 days after the change and full of the moon, and if continue make a Issue in the arme if the convultion be in the head Take a grain of musk divide it into 2 parts put it into a little linnet and tye it up in fine rags and put them into the ears and let it stay there a month. Take featherfew and wormwood of each a like quantity stamp them and take the juice put to it a little Crab vinegar and shave in a little assafetita wet 2 pieces of old cloth in this and put them over ye ears & let them come out over ye face to reach the nose that the child may always smell it.
221. _Another for Convultions._
Take a Cat of a quarter old or younger (for a boy a She cat for a Girl a he cat) cut off the head and hold the head in one hand and the body in the other over a bason that you may catch the blood that comes out of both parts, then take the breast milk of a healthy woman (if for a boy a girls milk and if for a girl a boys milk) then take a little of the blood alone and anoint the stomach with it, then put 2 spoonfulls of ye milk and mix it well with the rest of the blood, then set it on a Chaffendish of coals till tis warme then take it off and strain it and give the child as much as it will drink and fast an hour after it give this but once and that as soon as a fit is past let the child have a little assafetita ty’d in a rag & hung about the neck, dip it in Crab vinegar often.
222. _The Water for the Fits._
Take rue feverfew wormwood of each a like quantity and now & then when fainty or in a fitt sweeten it with Sirrop of Jilly flowrs give 2 or 3 spoonfulls.
223. _For very strong Fitts or Fitts in Great People._
Take the outlandish single piony roots and cut off y^e outside of them then slice them as thin as possible and dry them just enough to be made into fine powder give to a child as much as will lye on a 2 pence and to a great body twice as much 3 days before the full and 3 days after the same time before and after the change in a spoonfull of black cherry water and at any time if the fits be strong you may give it after the fit is just over and give 2 spoonfulls of the water after it.
224. _Another for Convultions if that should faile._
Take the missleto that grows on an oake (if you can get outlandish tis the best) the leaves of it you must dry on a sheet of paper make it into very fine powder and give it by the former method but you may change the black cherry water and give it in water from green missleto if you can get it. besure let not those y^t are troubled with fits eat anything hot that is made of flour as pudding or hot bread nor any thing of that kind. Let them drink almond drink to a quart of water put a quarter of a pound of blancht almonds stamp them very fine then pour ye water upon them, then pound them again then strain y^e water through them again do so 3 or 4 times till all the goodness is gone then set it on the fire and let it boyle a little then sweeten it to your taste (you must scumme it) Take 3 or 4 spoonfulls at a time they may eat eggs or pottatoes or any such light food. Let them eat also as followeth Steep a good handfull of great oatmeal (just bruised) in a quart of water the next morning strain it out and boyle it to a jelly.
225. _For Cankers in Man Woman or Child._
Take a new laid egg break the little end pour out all the inside pull out the bottom skin and turn the egg down to let out all ye water then take half the yolke of the egg one spoonfull of honey if for a child 5 tops but for a great body 7 buds of Southernwood shred as small as you can, grate in as much ginger as will lye on a groate beat all these together till they look whitish then boyle it in y^e egshell set in the embers stiring it with a flat scuve and when the Southernwood turns brown then strow in as much common allom as the bigness of a hazle nut pounded fine let it boyle a little longer then take it off and let it coole. put it cold into the mouth if in the throat swallow a little (but dont rub the mouth) y^e 1^{st} thing in ye morning fast almost an hour after it.
226. _To draw up the Pallet._
Take aquavite q^{rt} white 2 spoonfulls thicken it with grated nutmeg and put some of it pretty thick just on the close of the head behind & wind the locks round a bodkin over it to keep it fast on (and not remove in 2 or 3 days) & strike up the head and temples with it if the pallet be inflamed bleed in the arme.
227. _A Water for Fits._
Vervain feverfew wormwood of each a like quantity distill it and take 3 or 4 spoonfulls at a time sweeten’d with Sirrop of Cloves.
228. _For a Purge that works upward._
Take 12 bay leaves and rist them a little lemon peel a few cloves a little sliced nutmegs boyle these in vinegar and let the person hold his mouth open over the steem of it this will stop any vomiting.
229. _A strong Vomit for the Falling Sickness._
Take fox glove leaves and ye leaves of oake fern of each a handfull boyle them in a quart of ale divide it into 3 parts and take it 3 mornings as vomits are ordered.
230. _A Pomatum for the Face._
Take 2 ounces of the oyle of benn half an ounce of Spermacitty 1 ounce of Deers sewit if you use all Spermacitty you must have an ounce & half.
231. _A Pectoral Drink for a Cough._
Take 2 quarts of middle beer maiden hair hisop and rosemary of each a handfull half a pound of sliced landfiggs a pennyworth of annyseeds bruised and a pennyworth of liquorish sliced boyle these together till it comes to a quart then strain it and sweeten it with an ounce of white Sugar Candie take 4 spoonfulls in the morning and as much at night shaking the bottle before you pour it out.
232. _To make Black Cherry Brandy._
Take a dozen pound of cherrys pickt from the stalks and bruised put a gallon and half of brandy 3 quarters of a pound of double refined Sugar, cloves, mace and cinnamon of each a pennyworth 1 nutmeg sliced put it into a great glass or runlet and let it stand close stopt 3 weeks then draw it off as much as will run clear if you please put up more brandy to ye rest according to your judgement and stop it up close again.
233. _For a Looseness in a Lyeing Inn._
Take 3 nutmegs and grate them and an ounce of loafe Sugar put these into a quart of Spring water and boyle it to a pint and give 2 or 3 spoonfulls at a time.
234. _For the Palsey and Giddiness in the Head._
Make conserve of Rosemary flowers Bittony flowers Sage flowers severally begin with the rosemary Take the bigness of a large nutmeg at a time last at night and first in the morning for 3 days y^n rest 3 days and do ye like by the bittony then rest 3 days again and in like manner take the Sage and so go round again as often as is occasion for it with these or at any other time drink some of Dr Stephens water to be found at ye 182 Rect.
235. _For the Wind in the Blader._
Take 9 bees pound them and put them to a quarter of a pint of ale stir it well together and strain it sweeten it with honey give it the afflicted persons to drink they must till it has work’d.
236. _An Ointment for the Gout or any Swelling._
Take cammomile tops and liverwort (after the woollyness is cropt off) of each a good handfull wash them clean and dry them in a cloth mince and bruise them then boyle them in a pipkin or bellskillet in a quart of sweet cream till it comes to butter then strain out ye herbs and keep it in a pot close cover’d anoint any place that is afflicted this must be made in ye month of may.
237. _A Stagg Powder for Fainty or Hot Bloomes & Tremblings at Heart._
Take the grissle or bone that grows in the heart of a Stag dry it on paper then powder and search it fine and take as much of it as will lye on a 3 pence in half a wine glass of Sack 3 mornings fasting, fast an hour after it.
238. _For Deafness._
Take the Ivy that have white strings in it and pound it put some of it into the ear and let it lay there all night.
239. _For an Imposthume or Gathering._
Take half a pint of Sallet oyle and a good handfull of cammomile pound it and put it into the oyle in an earthen pot and set it in a oven or the chimney corner and let it stand there 48 hours then strain it out and anoint the place that is swelled keep it in a bottle close stopt if any inward imposthume take venice treacle methridate and leafe gold mixt together take y^e quantity of a small nutmeg ye last thing at night for 4 or 5 nights together.
240. _For a Sore Throat._
Take tops of rosemary fennell sage marygolds with the black middles sinkfoins of each a like quantity a good handfull altogether. a little cammomile boyle it in a quart of ale till tis very strong of the herbs then strain it and sweeten with honey or Sugar, you may boyle a piece of gold or a gold Ring if you please in it.
241. _For the Stone Collick, or Gravell in ye Kidneys._
Take a quart of white wine or renish and burn it, take mouse-ear pellitory of the wall, and nettle tops with the seeds and a few Juniper berrys boyle these in Spring water till all the vertue is out then strain it and put the water to the wine and bottle it up, drink a wine glass (sweetened with Sirrop of elder berrys and De-althea & horse raddish and squeez in some juice of lemon) once a day. Approved D^r May.
242. _For ye Same when ye Person is much weakened by pain. Dr May._
Conserve of roses purslane water, plantain water of each 2 ounces, Sugar of roses one ounce, Red correll, blood stone, bole-armeniack, Brasigelata of each half a dram, troses of amber one scruple, oyle of vitriol 5 drops whites of eggs beat to water sirrop of yarrow, Comfry, Shepard pouch, Bittony of each an ounce all mixt.
243. _To make a Fume to fetch up the Mouth._
Take rosemary fennell sage, marrygolds, Cammomile and balme and sinkfoin a few cloves bruised, and the rine of a lemon boyle all these in milk and water when tis very strong put it into a close mugg and put a cloth over the head and put a gold ring between the teeth to keep the mouth open and if the throat be very bad throw little bits of butter into the mouth then hold the mugg with the stuff as hot as you can suffer under your mouth and hold it till cold and try to sleep; and besure to keep the head warme after it.
244. _For Scalds Burns or Childblains._
Take half a pound of deers or mutton sewit pick it clean and melt it Take a handfull of the Ivy with white streaks pick it clean and shred it small and take one spoonfull of goose dung set it on the fire and boyle it till the leaf will break Dry and crimp them then strain it and keep it for use in a gallypot.
245. _A Poultise for Burns or Scaulds._
Take half a pint of milk 2 spoonfulls of grat’d white bread take Singreen and cut off the red edge and pound it and take 2 spoonfulls of the juice and put into ye milk and bread and a spoonfull of damask rose leaves shred mixt and let it boyle altogether very well to the thickness of a poultise then take it off the fire & put into it a spoonfull of civill or Sallet oyle. this poultise must be laid upon ye foregoing ointment till ye flesh is grown even & then leave off this poultise and use only y^e ointment to skin it.
If the sinews are injured take Snails with their house & prick them whence will come a water with which anoint y^e wound with a feather before you lay on the poultise, change y^e poultice twice a day.
If any watery humour feeds ye wound then make a plaister with y^e white of an egg wheat flour bole-armeniack & vinegar and lay it above the wound.
To bring the skin to the couler again Take a handfull of parsley roots washt & scraped very clean & shred very small boyle them in half a pint of cream and anoint therewith.
If the Scauld or burn is on the head when the wound is well anoint it with honey to make ye hair grow again.
246. _To make Pidgeons increase._
Take 2 gallons of water in a pot or kittle and hang it over the fire, and put in half a peck of Salt, one peck of fetches 2 pound of comming seed and 3 ounces of annyseeds let these continue over the fire till the begin to boyle, then strain the seeds from the liquor and dissolve in the liquor 2 ounces of Assafetita, and pour in 3 ounces of oyle of Spike and a pint of aquavite w^{th} this liquor wash your dove or pigion holes and cast y^e seeds on a table in the house for the pidgeons to feed on you may use this immediately after they have done breeding & a month before they begin to breed.
247. _For the Palsey._
Take half a handfull of Bittony and boyle it in a pint of milk wrist the herb before you put it in that it may be very strong of it, then turn it with beer and drink a draught of it sometimes and take rosemary and bittony of each a like quantity still them and put 2 spoonfulls of the water in a glass of beer and drink it every morning fasting or sometimes give as much powder of bittony dryed and searched as will lye on a groat in a glass of canary, or a draught of y^e forementioned liquor.
248. _To keep the Skin from breaking where y^e Dead Palsey is._
Take 2 quarts of cream and one pound of mutton sewit pickt clean and shred small, boyle these together to an oyle anoint a cloth with it & lay on Searcloth-wise if it be on a part convenient, but if the whole side is dead, you must have enough dipt to Lay on.
249. _To draw out Fire when tis just burnt._
At first lay on Guzzle Dirt let it lay on an hour then wash it off, cut the blister and lay on a plaister made with a spoonfull of honey and the quantity of a small nutmeg of black soap mixt well together, let it Lay on 12 hours & then lay on the poultise at y^e 245 Receit.
250. _For the Stone._
Distill 3 pints of white wine, 4 pound of onions 2 pound of Sugar.
251. _For the biteing of a Madd Dog._
Take primrose leaves and roots box leaves and pennyroyall of each a like quantity and half as much rue cut small put them into a quarter of a pint of warm milk, give it to dogs, Sheep, or Cows.
252. _For a Poisoned Dog._
Take half an ounce of long pepper half an ounce of madder an ounce of white Elebore pounded very small together put a 3^d part of it into a pint of warme milk and Give at once as much of the powder of white Elebore as will lye on a 6 pence in half a pint of cow hot milk it is a preservative for dogs, pigs, or Cows, or any beast bit with a mad dog.
253. _To Rost a Leg of Mutton._
Take a leg of mutton cut out all the inside and (leave the skin whole) chop it small with sewit and some bacon cut in long slips, season it w^{th} Salt and nutmeg Cloves and mace, Sweet marjorum & time mincet very small put your meat into your leg of mutton again so rost it make some of it into balls & sawcidges, take a loine of mutton half rosted, cut it in steaks and stew it in water put in some wine and the gravey, season it high with pepper and salt, put in an onion and a bundle of sweet herbs a little Shallot a spoonfull or 2 of vinegar, Some orange and lemon some brown buds & pickled mushrooms Take up your meat thicken it with the yolk of an egg or 2 put in a little Sweet butter & some Capers so dish it puting the leg of mutton in the middle of the haish.
254. _To make an Orange Pudding._
Take half a pound of almonds blancht beat them in a morter with a little rosewater Take a quart of cream and 3 quarters of a pound of Sugar, and the yolks of 10 eggs 3 quarters of a pound of butter, the yellow rines of 3 oranges mince’t small, mix all these together lay very good puff past in the bottom of the dish and cover over the pudding w^{th} the same 3 quarters of an hour will bake it. Some add muske or Ambergreese.
255. _To make a Tansie._
Take 16 eggs and but 6 whites beat them very well put into them some Sugar and Sack, then beat them again then put a pint of cream boyling Coulour it with the juice of Spinnage, green wheat, or prime rose leaves mix it well and sweeten it to your taste so let it stand till you frye it when first course is served in then frye it with sweet butter, it must be stir’d and fry’d very tender, & when enough dish it Strew on Sugar & Garnish it with orange or lemon.
256. _Sauce for Boyled Fish as follows._
Take Sampire and capers a like quantity and a little scalded parsley and mince it all together, mix it with white wine wherein anchovise has been dissolved, a piece of butter a little nutmeg & a blade or 2 of mace Scauld it together pour it on the fish & Garnish it with lemon and barberrys.
257. _To make a Quakeing Pudding._
Take a pint of cream boyle a nutmeg cut in pieces in it and a good quantity of mace, 8 eggs and 4 whites beat them and then mix them with the cream with a spoonfull of grated bread or biskit & a spoonfull of fine flour a little salt, a quarter of a pound of Sugar, stir it well together till tis of the thickness of batter take a thick bag and wet it and rub it with flour tye it up round and put it into a pot of boyleing water & turn it up and down at the 1^{st} boyling that it may not settle thicker in one place than another so let it boyle an hour the Sause is white wine butter and Sugar & nutmeg.
258. _Pickle for Brawn to last a Quarter of a Year._
Take 9 gallons of water 2 handfulls of baysalt, or other salt an ounce of cloves and mace, white pepper of each an ounce & of Jamaico pepper, put it all in whole boyle it an hour boyle it in a quart of milk Scumme it clean as it boyles, leave the spice in the bottom for the liquor to feed on & keep it sweet let it stand to cool till the next day and when cold put in y^e brawn let it stand in a cool place.
259. _To stew Eels._
Cut them into pieces as long as your finger put them into a flagon without water season them with pepper and salt and nutmeg and large mace a bundle of sweet herbs & an onion or 2 set the flagon in a Skillet of water over the fire so let it stue shake the flagon sometimes softly when they are half stew’d put in a spoonfull or 2 of white wine, Sider or vinegar & when ready put a good piece of butter into them and shake them in ye flagon then dish them upon sippets you may put in shrimps & oysters if you like it.
260. _To bake a Bullocks Head._
Breake all the bones when it is slit then season it well w^{th} pepper and Salt put it into a pot with some water (& a faget of herbs if you please) and bake it with houshold bread while it is hot take out all the bones & place it very close in a small earthen pot that is very deep, and pour in some of the liquor on it (whilst hot) press it close and when cold take it out & serve it at 2^d course with mustard and sugar Garnish it w^{th} lawrell leaves & curles of the Vine.
261. _A Goosberry Fool._
Take a pint of Gooseberrys boyle them and strain them take the yolks of 6 eggs beat them and put them together a little mace sweeten it w^{th} Sugar to your taste Stir it over the fire till tis thick enough.
262. _To dress Soales a fine way._
Take a large pair of Soales and flay them on both sides lay them in a Stow pan with some butter, claret wine and anchovise, Stew them close cover’d and serve them to table with orange or lemon.
263. _A Pasty Crust._
A peck of flour 4 pound of butter and 8 eggs and whites. Rub the butter in breake in the eggs and mix it with cold water.
264. _Puff Paste._
Take a quart of flour and 2 eggs mix it with cold water then rowl in a pound of butter and strew flour between, beat it with a rowling pin & rowle it 3 or 4 times over.
265. _Sauce for Boyled Mutton._
Put a good handfull of capers into near a pint of claret wine and some nutmeg let it stew on coles & stir in some butter.
266. _Sauce for Rost Shoulder of Mutton._
Beat the yolks of 2 or 3 eggs very well, put into them a quarter of a pint of white wine, a whole onion a blade of mace a little salt, stir these over a chaffendish of coles till tis pretty thick save the gravey of the mutton & put into it a little Samphire and capers, let it not boyle after ye capers are in, take out the onion and pour the sauce on the mutton and serve it in.
267. _A White Pot._
Take a quart of new milk boyle in it a nutmeg quarter’d and cinnamon take out the whole spice and put in some slicet manchet and cover it close till tis cold then breake the bread with a Spoon put in some eggs sugar & salt and a piece of butter, the oven must be no hotter than for a custard, or you may bake it on a chaffendish of coles leaveing embers on an iron plate on y^e top.
268. _A Sauce for all Stew’d Meats._
Take all sorts of sweet herbs some onions Shred them all together small Set it on the fire in a Skillet of water and vargise and salt and mace when it is boyled almost away put the yolks of raw eggs and thicken it over the fire and keep stiring then stir in a good piece of butter this sauce is proper (also) for mutton, lamb, the head and purtenances, or veal rost’d or boyled.
269. _To make Almond Puddings._
Wash half a pound of almonds in 2 or 3 waters then blanch them in cold water in which they have lain in all night then beat them very small puting now and then a Spoonfull of rosewater to keep them from oyling, then put them into a quart of sweet cream and the yolks of 12 eggs well beaten, 3 quarters of a pound of Sugar and as much butter the rine of 2 lemons pared very thin and mincet very small stir all these together & bake it under puff paste or you may beat the butter with the almonds.
270. _To make Puddings 4 in a Dish._
Take a quart of good sweet cream & make pap with it & fine flour pour it forth and stir in 6 eggs sweeten it with Sugar and a little Salt some grated nutmeg, a little mace, some rosewater, a little grat’d bread, couler one of the puddings with spinnage and put currants in another, & 2 plain, put them in wooden dishes being first butter’d and tye a flour’d cloth over them put them into boyling water and let them boyle an hour stick them (when they are dish’t) the green one with rosemary leaves thick the plain ones w^{th} blancht almonds & that with fruit with canded orange peel, y^e sauce butter and sugar and Sack & a little nutmeg you may put in some rosemary if you please.
271. _To stew Pidgeons._
Take them and cut them in halfs and season them with pepper and salt put the gibblets in the stewing, fry 6 or 7 rashers of bacon & put into ye stewing liquor and all stew them in Sider ale and water a bundle or sweet herbs 2 onions a piece of butter and serve it up.
272. _To Boyle a Powder’d Haunch of Venison._
Boyle it with a piece of beef when tis half boyled stuf it with time, marjerome, Savory, and Pennyroyall mincet small with a little sewit then boyle it till tis ready then lay in boyled turneps in the dish cut in round slices then lay in the venison and strew it with pepper.
273. _To Rost a Carpe._
Open and wash it clean, Strip time parsley, sweet marjerom of each half a handfull mince them and incorporate them in half a pound or 3 quarters of butter mould it up and put it in the carps belly & sew it up but first season the belly with pepper salt and mace and a little ginger bind him on with pack thread fast to the spit, baste it first with butter afterwards with his own driping very often, when you feel it tender under the skin it is enough for sauce take the driping of him & y^e herbs out of his belly and 3 or 4 spoonfulls of white wine boyle it together and serve it up.
274. _A Chicken Pye w^{th} Sweet Seasoning._
Take half an ounce of cloves mace nutmeg, a little pepper a small quantity of Sugar, 2 ounces of Suckets and marrow, dates lemon peel grapes or green goosberrys according to ye season of the year so bake them and when it comes out the oven cut open the lid and pour in a caudle made with half a pint of white wine a piece of butter the yolks of 2 or 3 eggs stir’d over the fire till tis thick.
275. _To coller Eels._