The Closet of Sir Kenelm Digby Knight Opened

THE CLOSET OF SIR KENELM DIGBY OPENED: TITLE PAGE OF THE FIRST EDITION 1 TO THE READER 3 RECEIPTS FOR MEAD, METHEGLIN, AND OTHER DRINKS 5 COOKERY RECEIPTS 111 THE TABLE 263

Digby imitated his father-in-law who, in similar circumstances, gave himself up to solitude and recollection. His place of retirement was Gresham College. Do its present student...

With an itch to use his pen as well as his tongue, he had none of the patience, the hankering after perfection of form, of the professional man of letters. His account of his Sc...

The housewife of to-day buys unrecognisable dried herbs in packets or bottles. In those days she gathered them in their season out of doors. The companions to _The Closet Opened...

The first of Septemb. 1663. Mr. Webb came to my House to make some for Me. He took fourty three Gallons of water, and fourty two pounds of Norfolk honey. As soon as the water bo...

Take one Measure of honey, and dissolve it in four of water, beating it long up and down with clean Woodden ladels. The next day boil it gently, scumming it all the while till n...

In a Copper, that holdeth conveniently three hogsheads, or near so much, boil the best water, (as full as is fitting). As soon as it boileth well and high, put to it four handfu...

Take Rosemary, Thyme, Sweet-bryar, Peny-royal, Bays, Water-cresses, Agrimony, Marshmallow leaves, Liver-wort, Maiden-hair, Betony, Eye-bright, Scabious, the bark of the Ash-tree...

Take of all sorts of herbs, that you think are good and wholesome, as Balm, Minth, Fennel, Rosemary, Angelica, Wild-thyme, Hyssop, Agrimony, Burnet, and such other as you may li...

Take to six quarts of water, a quart of the best honey, and put it on the fire, and stir it, till the honey is melted: and boil it well as long as any scum riseth: and now and t...

Take nine pints of warm fountain water, and dissolve in it one pint of pure White-honey, by laving it therein, till it be dissolved. Then boil it gently, skimming it all the whi...

Or make it with Beef, Mutton and Veal, putting in some Oat-meal, and good pot-herbs, as Parsley, Sorrel, Violet-leaves, etc. And a very little Thyme and Sweet-marjoram, scarce t...

When you set to the fire a big pot of Oat-meal, (which must be but once cut, that is, every corn cut once a two) and water, to make water-gruel; Let it boil long, till it be alm...

Slice thin two peny-roles, or one, of French-bread, the tender part. Lay it in a dish or pan. Pour upon it a quart of Cream, that hath been well boiled. Let it stand almost half...

My Lady of Newport bakes her Venison in a dish thus; A side or a hanch serves for two dishes. Season it as for a Pasty. Line the dish with a thin crust, of good pure Past, but m...

At Glocester they use Lamprey's thus. Heat water in a Pot or Kettle with a narrow mouth, till it be near ready to boil; so that you may endure to dip your hand into it, but not...

Take a fat rump of young Beef, as it comes from the Butcher, and take out all the bones, excepting the tip of it towards the tail that is all fat, which you cannot take out, wit...

At Franckfort they use the following cautions about the Bacon they salt for Gambons or sides to keep. The best is of male Hogs of two year old, that have been gelt, when they we...

Cut pieces of quick, fat, rich, well tasted cheese, (as the best of Brye, Cheshire, &c. or sharp thick Cream-Cheese) into a dish of thick beaten melted Butter, that hath served...

My last Gelly of Quinces I made thus. The Quinces being very ripe, and having been long gathered, I took the flesh of twelve Quinces in quarters, and the juyce of fifteen or six...

Doctor Bacon related to me, that Mr. Minito the Roman Apothecary, made him some conserve of Roses, in this manner. He took twelve pounds (of sixteen Ounces to the pound) of the...

p. xxxiv 1. 13 "Catalogue of the combined collection." _Bibliotheca Digbeiana_, 1680. See also Edwards's _Memoirs of Libraries_, II, 118, and _Sir K.D. et les Anciens Rapports d...