Part 8

Skin the eels and cut them open take out the back bone Take nutmeg cloves & mace beaten & some salt and strew along ye eel & lay another eel upon that, then strew more & lay on another then rowle it up round like a coller of brawn tye it in a clean cloth boyle it till it be tender in water and salt and a little vinegar keep it in the same liquor a week.

276. _To pickle Trouts or Salmon._

Draw them at the gills, wash them clean and dry them in a cloth then lay them in a dish at length & pour vinegar all over them then strow salt over them (not to much) let them stand in that pickle an hour or 2 then take water enough to make a pickle to cover them and put into it a reasonable quantity of ginger, pepper cloves and mace, with a bundle of sweet herbs let it boyle half an hour then put in your fish vinegar & salt altogether so let it boyle till tis enough, if the pickle be not sharpe enough add more vinegar, and make it to your taste as soon as tis ready take out the fish & when the pickle is cold pour it on them, this way will make them eat good and firme and look very well when they are in season.

277. _A Lumber Pye._

When you have any cold veale Turkey Capon or rabbit a small quantity will serve mince it very small. put about twice as much sewit minced fine grate a penny loafe & put into it mince a few sweet herbs as marjorum, penny royall, Spinnage &c., season it with nutmegs Sugar cinnamon a little Salt, rose water a little verjuice 5 or 6 eggs some currants worke it up altogether between your hand then put it into the pye, and put upon the meat marrow dates, lemon and orange peels canded and citheron and Suckets slicet lemon and some barberrys when it is baket fill it up with a good liquor made of half a pint of vergise the juice of a lemon butter and sugar and thicken’d with eggs like Caudle y^e bread will soake a great deal.

278. _To make Spanish Biskits._

Take the yolks of 10 eggs and the whites of 5 and a pound of sift’d loafe Sugar half a spoonfull of orange flower water beat all these together 3 quarters of an hour then shake in 12 ounces of fine flour and beat it a quarter of an hour more, have the pans ready butter’d & almost fill them let not the oven be to hot very little will bake them and slide them out before the pans are cold.

279. _To pot Hare._

First take all the meat clean from the bones and beat it very well as to draw out all the sinews and strings then season it with cloves mace and white pepper pounded very fine there must be as much again pepper as other spices then mixt it with a sufficient quantity of salt, season the meat and work it in your hands then have ready some thin slices of fat bacon free from rasty and take a narrow high crutch and put a little butter in the bottom of the pan then a laying of slices of bacon then a laying of hare then bacon, so do till all is in the pot, lay good store of butter upon top and paste it very close let it be close stopt in the oven 3 hours, then press it into your other pot with the back of a spoon very Close puting over it 6 spoonfulls of the butter it was baked in. So let it stand till the next morning then fill it up with the same butter if that be not enough add more the pot must be dry’d at y^e fire.

280. _To wash Gloves._

Take yolkes of eggs and wheat flour and rub over the gloves like soap then take a hard brush and warme water and lay them on a board and scowre them well then take whiteing and water and mix it as thick as batter and dip your gloves in it and when they are half dry draw them on your hands and when they are dry beat out the dust and Gum them with gum dragon with a spunge the gum must be steep’d with cold water the Coulours are Spanish brown oaker, umber and red ledd.

281. _Eye Water._

Red rose water and white rose water of each a penny worth, 2 penny worth of powder of Putty a quarter as much white Sugar candy shake it altogether in a bottle & drop it into y^e eyes night and mornings.

282. _A Rich Cordiall._

Two pound of double refined Sugar a quart of fountain water 3 quarts of the best brandy a drame of oyle of cloves, an ounce & half of spirit of Saffron, 6 grains of musk, saffron 2 scruples ambergreese 2 grains put the water and Sugar over the fire till well dissolved and scummed then strain it into a gallon glass with the brandy mix the other ingredients in a stone morter very well tye up the Saffron in one little bag and the musk in another and let them hang into the cordial, which will be of an amber Coulour.

283. _The Lady Ashfields Angellot Cheese._

Take 4 quarts of milk warme from the cow, Stroakings is bests, or 2 quarts of cream, a quarter of a pint of runnet or a little more, & when it is all together stir it well and let it stand till tis come very hard then take it up without breaking of it and put it into your vate very softly when it is all in let it stand till night if made in the morning then put a little salt at each end and so turn it twice a day salting it every time you turn it for a week or ten days then slip it out of the vate and pin a cloth about it till its coat be hardned when hardned wipe off the salt and butter them to keep.

284. _Angellot Cheese._

To a gallon of new milk 2 quarts of sweet cream 2 or 3 spoonfulls of quick runnet Stir it well together, let the curd when come into y^e vate without breaking it will be all day filling, when in the vate let it stand 2 or 3 days turning it twice a day salting it at each end lightly and 2 hours after wipe off the salt with a dry cloth slip them out w^{th}out breaking if tender bind them in cloths you must have your milk only warm from the cow your cream cold run it in a paile just washt with hot water turn not the vate till the next morning, if you leave any salt on twill corrupt the cheese let them dry in a wet cloth chang’d every morning when they are very hard spred sweet butter over them, keep them in sweet wheat straw change them once a week.

285. _A Thick Cheese._

Take 18 gallons of new milk 2 or 3 quarts of cream put a pint of good quick runnet when it is come gether it together with your hands drain out all the whey and wash it with warme water not to hot cut the curd very small and strewing it about a pint of salt strewing it in as you cut it then strain away the water then put it into your vates thin ones first to press out the water well then put the curd out into your thick vate besure to fill it full that it press close let it stand in the press 2 days and 2 nights, when well press’d rub salt on the outside as on other cheeses, when hard if any chink be in them rub them with fresh sweet butter keep them in a dry place a year old you may eat them.

286. _Almond Butter._

Take a dish of butter boyle 2 eggs rare put the yolkes to the butter take 30 blancht almonds beaten fine with rose water or orange flower water Stir them in the butter strain them through a Cloth with a fit quantity of Sugar.

287. _To Fat Poultrey._

For pullets or Capons take barley meale 3 parts and figg dust of oats one part and make crams of it in paste feeding them twice or thrice a day & for drink let it not be water, but broken beer mixt with the powd^r of chalke and sowe up their vent holes with a needle & thread this fats them in 14 days therefore kill them or they will die w^{th} fat.

288. _S^r William Buttons for those w^{ch} make Bloody Water._

Take of red single holliehocks leaves and still them in a rose or ordinary still (the leaves of the flower) and of this water drink 4 or 5 spoonfulls then take of conserve of white lyllies, made of the leaves of the water lillies the quantity of a walnut a week or 10 days as you shall find good in it more or fewer days by him Probatum.

289. _A Purge of the Lady Binions._

Take 3 drams of rubarbe and put in it a quarter of a pint of white wine seting it a stoop 12 hours then take it out of the embers in w^{ch} you must set it to steep and let it cool a little then put to it one ounce of Sirrop of roses if easie to worke if hard one ounce and half and drink of it blood warme & when it works take a drink of posset drink between every workeing.

290. _Another of hers for the Green Sickness._

Take one pound of capers 1 pound of the best currants you can get boyle them in a quart & half of strong ale till half be consumed and take of this a spoonfull of each, capers, currants, & liquor & stir after it.

291. _Mr. Walldrons ye Surgeons Cure for Green Wounds._

Roman vitriol apply’d not to the wound but to the blood of the wound wiped on a clean linnen cloth then put your vitriol on the blood ye last is best and when heal’d by this applications, bind your cloth (wrap’d up as w^n you dress’d y^e blood) to a stone & thrown into some well or deep water, then shall ye wound no more trouble you.

292. _Mrs. Hellen Parrys Receipte for a Cold._

Take ye fairest orange you can get rost it at ye fire then put thereto a pretty quantity of Sallet oyle sweeten it with Sugar candie or Sugar drinking it 1^{st} in ye morning & last at night.

293. _An Electuary for the Green Sickness or Pain in ye Stomach._

Take half an ounce of rubarbe slice it and beat it very well, then take a quarter of a pound of blew currants wash them & dry them very well in a course cloth then beat them also very well, then take 2 penny worth of english saffron dry it and rubed very small then mix all these together & beat it till it comes to a conserve, so puting it in your gallypot & keep it for your use taking of it the quantity of a walnut 4 or 5 mornings together fasting eat not in 2 hours after it but walk on it add wormseed & liquorish in powders.

294. _To Recover or Strengthen a Weak Eye Sight._

Take of cloves nutmegs, Grains of each half an ounce of english Saffron 2 penny worth of eye-bright leaves dryed in the Sun a handfull make all these into fine powder then take 8 or 9 raisons of y^e Sun, stone them, then put into every of them as much of the powder as will lye on a penny eating them in a morning fasting not eating an hour after.

295. _Mr Gaskins Cordial Powder._

Take seed pearle, redd coral, crabs eyes harts horne white amber of each a like quantity being all finely beaten and searcht, then take of the powder of the black tips of crabs claws as much of all the rest of the powders as finely beaten and searcht then mix all these very well together & make it up into balls with jelly of harts horne, wherein you must infuse a little saffron so leting them lye untill they be dry which powder being finely scrap’d may be taken 10 grains in a spoonfull of oraggons water washing it down with another Spoonfull of the same water but to a young child seaven grains are sufficient.

The vertues are many as followeth, first to prevent Smallpox and put for the disease it recovereth a Consumption if constantly taken a good space. it is most excellent in all violent feavors burnings and against all sorts of poyson it serveth to extirpate and master the venome of ye pestilence when no bexra lemia Sigillata Beazers Stone or unicorns home though taken in a double proportion can match or shew its Selfe equivalent it is very good for the passions of the heart and for that most Singular probatum it also helpeth ye quotidian & double tertian agues the quartain I cannot much commend it for only it comforts the spirits and mittigates the fits but for all other agues very good being taken in time it preventeth a man from all diseases and infections and continues their health and viggour working without any viollence to nature and in agues without any sensible motion for it provoketh not to purge or vomit nor give any offence at all to ye herb smell or stomach.

296. _The Lady Marquese Heartfords Re^{ct} for all Agues._

Take halfe a pint of white wine and the quantity of a walnut of London or other treacle put them both together into a porringer and stir it till it tis dissolved then put them into a half pint pot and cover it close seting it in embers that may but keep it warme the space of 5 hours then when you go to take it oft opening the Lidd let it first simber a quarter of an hour upon a very gentle fire then take it off the fire and stir it a little then cover it & take it blood warme when you go to bed the night before your fit comes for your supper you may eat some light spoon meat it will cause you to sweat all night but must not be taken till after the 3d fit. probatum.

297. _An Excellent Powder to Cure a Defective Memorie Gidieness in ye Head or any other Distemper in the Brain._

Take 3 ounces of seana leaves zedoane commine parsley and dill seeds of each one ounce ginger half an ounce cloves nutmegs gallingall pimpernell roots sage rue vallerian Annyseeds of each a quarter of an ounce pound all these small then mix them very well together with 4 ounces of white sugar candie finely beaten of this you must take mornings and evenings a dram at a time drying your herb well before you make it this is ye Lady Wroughtons with the following ointment.

298. _An Ointment for the Giddiness in the Head or any other Distemper in Ye Brain or Deffect in the Memorie._

Take white lillyes colwort leaves wild balme of each one dram being pounded put them into a pot with 2 ounces of Sallet oyle fresh butter as much as all the rest 3 spoonfulls of the spirit of Sack 3 times rectified water of rue of sage of Sallendine of each 2 spoonfulls temper these well together and set it in embers to keep it warme 8 hours then strain it through a cloth, then boyle your liquor till it be as thick as honey on a mild fire then take it off the fire and put it in a wide mouth’d glass and Sun it till it come to the colour of copper so keeping it for use when you have occasion to use it anoint the hinder part of the head your poule and temple especially warming it when you use it and keep the head warme some time after this is best made when the Sun is hottest.

299. _Mrs Skillins Re^{ct} for the Yellow Jaundise._

Take a pint of strong beer or Ale 9 earth wormes Slit them and Scoure them from their slime then take a handfull of Sallendine and one penny worth of Saffron and put all these together and let them boyle up once or twice then let them stand till they are cold then strain them out & drink this 3 mornings.

300. _The Lady St Johns Aproved Re^{ct} for the Stone._

Take 20 bees and kill them as they come out of their hives dry them on a tile stone or fire shovel then beat them into fine powder take then some snail shells such as snails have left the clearest and most transparent of them and beat them into very fine powder then take a double quantity of this and mix with a single quantity of your bee powder and put as much of both these powders very well mixt as will lay on a 6 pence into half a spoonfull of Sirrop of althea called marshmallows stiring it well together so giving it to ye party w^{hn} the fits upon them and he shall find (God willing) present ease if you please you may an hour or 2 after give the party a good draught of white wine wherein you must boyle half a handfull of prosper and as much pellitory of the wall.

301. _For a Cough a Drink by Dr. Bauyer._

Take 3 quarters of an ounce of french barley of the finest you can get wash it in 3 or 4 waters then let it steep one night in water in the morning pour away that water then put the barley into a quart of Spring water and a small spoonfull of anyseeds with it boyle these together till half the water be consumed then strain away the water and let it stand and settle the space of an hour then take the clearest of this water and sweeten it with white Sugar Candie to your liking swallow down thereof as leasurely as you can a spoonfull or 2 in your coughing fitts making it first blood warme before you drink of it.

302. _An Aproved Rect. for a Consumption._

Take 4 bunches of turneps and 12 bunches of coltsfoot leaves sweet fennell seed annyseeds carraway seeds coriander seeds of each half an ounce bruising them in a morter 4 ounces of english liquorish not scraped or bruised but sliced thin half a pint of hysope water half a pint of red rose water 4 ounces of white Sugar candie 5 or 6 ounces of the best hive honey then 1^{st} you must pare your turneps then take a well glazed earthen pot that is strong and lay in the bottom thereof some of your coltsfoot leaves and strew thereon some of your liquorish and bruised seeds then lay a laying of turneps then leaves then seeds again then more of your seeds all over and down the sides of the pot then your liquorish and seeds then your turneps so laying your lays till all be in the pot but the last lay must be coltsfoot leaves then cover your pot up close with paper or paste and set it in a bakers oven with their peck loaves and when it drawn strain it as soon as you can into a great yellow pipkin that will hold a gallon then put in your waters and Sugar Candie and set it on the fire till ye Sugar candie be dissolved then take it off the fire and put in your honney and keep it stiring till your honney be dissolved then cover it w^{th} y^e cover of the pipkin till it be cold then put it in glasses or bottles and keep it in as coole a place as you can and drink thereof 3 times a day blood warme the quantity of a quarter of a pint at a time fasting an hour after.

303. _An Aproved Re^{ct} for the Wind._

Take a quart of white wine and a thimblefull of parsley seed the like quantity of annyseeds and so much more of fennell seeds & carraway seed and one penny worth of liquorish and half an ounce of nutmegs and a lemon sliced put all this together in the wine and boyle it till half a pint of the wine be boyled away then put into it a quarter of a pint of Spearmint water and one penny worth of treacle & half a pint of fennell water & so keep it for your use & when you have occasion drink of this 3 or 4 mornings when you rise and last at night & let it be blood warme when you drink it this is excellent for what it is mentioned.

304. _For Convultion Fits in Man Woman or Child._

Take 3 drops of cats blood in breast milk or cowes of the milk one spoonfull blood warme mingle the milk and blood together puting thereto a grain of musk and give it the patient an hour before the fit if you know at what time it comes if not then as soon as they find it coming let them drink it. this is aproved.

305. _A Cordial Water of any Cherries._

Take one pound of cherries pluckt off their stalks then take 2 quarts of claret wine and half an ounce of nutmegs and an ounce & half of cinnamon and beat them to powder then take half a handfull of balme tops 10 tops of rosemary spriggs then mix all these together and let them steep 24 hours then put them in a hot still and let your water distill with a soft fire into your glass and before you stop it up put thereto 2 ounces and a half of white Sugar candie finely beaten & hang therein a grain of musk So stop it very close and keep it for your use it being good for any oppression at the stomache & to comfort ye heart.

306. _S^r Roger Pallmers Teeth Powder._

Take a quantity of Sandoues and half as much allome and burn your allome then take a quarter so much bole-ameniacke and you must scrape your bole-ameniacke beat your sandoues and allome into fine powder then mix them all well together So keep it dry (or it will run to water) and rub your teeth with it weting your finger to make the powder stick and wash it off either with clarret white wine or water every morning w^{ch} will long preserve y^e teeth. Probatum.

307. _Dr. Feners Strengthening Broth to Thicken any Sharpe Humour._

Take a pullet put it to boyle in 7 pints of fair water first breaking & quartering and washing it before you boyle it and when it boyles scumme it very clean of shavings of ivory and hartshorn of each one ounce which ye night before you use you must first infuse it in hot water add to them an ounce of french barley of cumffry roots thinly sliced the quantity of four fingers of china roots thinly sliced one ounce of dates finely sliced 2 ounces of gume dragon a dram of dry red roses a small handfull, of burnet a handfull let all this boyle gently the vessel cover’d till half be consumed then take it from the fire and put thereto 2 ounces of old conserve of roses dissolved first in half a pint of clarret wine and one ounce of marmelade of quinces 2 ounces of peniedice of sugar one nutmeg thinly sliced so much cinnamon and of the wood of red saunders thinly sliced or grossly beaten as your little finger then set it on the hot embers to infuse 6 or 7 hours the vessel close stop’d as I have direct’d and when it has infused as aforesaid increase the fire y^t it may boyle and so soon as you perceive it boyle take it off the fire & about half an hour after strain hard away the broth and drink of this half a pint warm in the morning & at 4 a clock in y^e evening. Probatum.

308. _A Wash for the face after y^e Small Pox._

Take a gallon of small white wine and 8 pints of rosemary flowers 3 pints of shell snails 3 lemons sliced thin, of balme & flax seed of each a handfull 4 sheets of Venice paper and a dog of 9 days old take the snails out of the shells and wash them in 12 waters then drain them in a linnen cloth kill also the dog and flay it and fling away the head dry the 4 quarters in a linnen cloth then put all this into a glass still together and draw it with a pretty quick fire y^e 1^{st} pint will be the principal the 2^d and 3^d very good put to each pint 2 ounces of white Sugar candie finely beaten & so keep it for your use bathing it 3 times a day with a fine cloth or tuft of white raw silk.

309. _To make Runnet Cream._

Take a quantity of the best cream and boyle it and when it hath boyled very well take it off and season it with Sugar and amber-grease mix’d with a little rosewater but you must not put them in when your cream is to hot but stir it till it be but warme and then put in a little runnet as much as you think fiting then stir it till it be cold then serve it up.

310. _To make Egg Cream._

Take a quart of the best cream and boyle it then take 9 yolkes of eggs beat them well with a little rose water and season it with Sugar and some amber-grease and when your cream is well boyled put your eggs so prepared to it and let them have a walme together but it must be stir’d all the while then take it off keeping it stiring till it be cold.

311. _To make Plumme Cream._

First take your plummes pare them and cut them from the stone then slice them very thin and put them into a tankard then set it into a Skillet of boyling water upon the fire that the water get not into your tankard so let it boyle till it comes to a jelly then take it out and beat it with Sugar & rosewater cut it into quarters and put some large mace into it so let it boyle well then take it and stir it till it be but warm then put in as much of your plumme stuff as will thicken it and so beat them altogether and when it is cold serve it up.

312. _To make Apple Pasties._

Take of the best apples and pare them and core them and slice them very thin and season them with Sugar and a little ginger and orange peels & so stir it well together and put them into your paste which is best when thinest.

313. _To make fresh Cheese and Cream._

Take a quart of new milk and a pottle of cream boyle them with whole cinnamon large mace and sliced nutmeg then take the whole spice out and coole the cream very well then wring a whole lemon into a little whitewine vinegar as much as will turn the curd then take the curde off with your hand and put it into a clean cloth tye it with a thread & hang it up y^t the whey may drain out of it, in the mean time take a quarter of a pound of almonds blanch them and grind them very well as fine as you can then mingle the curd and the almonds being finely beaten together and put 2, 3 or 4 spoonfulls of rosewater 2 grains of ambergrease one grain of musk Sugar as much as you please and being mixt together rub them through a hair sive with a spoon.

314. _To make Dutch Waffers._