_Candy Oyle_, a quarter of a pound of the newest and best _Bees-wax_,
melt them together, stirring them well, and put to them one
ounce of the Oyle of _Spike_, and halfe an ounce of the _Goldsmiths
Boras_, then heating them againe, and stirring them all together,
put it up in a gally pot, and keep it close stopped till you have
cause to use it; this is an approved Oyntment to cure any wounds
or sores new or old.
_An excellent Oyntment for any Bruise or Ache_.
Take two pound of _May Butter_ purified, powre it out from the
dregs, and put to it of _Broome_ flowers and _Elder_ flowers, of each a
good handfull, so clean picked that you use nothing but the
leaves, mix them all together in a stone pot, and boyle them seaven
or eight howres in a kettell of water, being covered with a
board, and kept downe with weights, keeping the kettell alwayes
full of water, with the help of another kettell of boyling water
ready to fill up the first as it wasteth, and when it waxeth somewhat
coole, but not cold, straine the Oyntment from the Hearbs,
into a gally pot, and keep it for your use.
_A Plaister for a Bile or Push_.
Take a yolk of an Egg, and halfe a spoonfull of English _Honey_,
mix them together with fine wheat flower, and making it to a
Plaister, apply it warme to the place grieved.
_An approved good drink for the Pestilence_.
Take six spoonfuls of _Draggon_-water, two good spoonfulls of
_Wine-Vineger_, two penny weights of English _Saffron_, and as much
Treacle of _Gene_, as a little _Walnut_, dissolve all these together upon
the fire, and let the Patient drink it blood-warm, within twenty
hours or sooner that he is sick, and let him neither eat nor drink
six howres after, but lye so warme in his bed, that he may sweat,
this expelleth the Disease from the heart, and if he be disposed to
a sore, it will streightwayes appeare, which you shall draw out
with a Plaister of _Flos Unguentorum_.
_For the Rheume in the gums or teeth_.
Boyle _Rosemary_ in faire water, with some ten or twelve _Cloves_,
shut, and when it is boyled take as much _Claret_ wine as there is
water left, and mingle with it, and make it boyle but a little againe,
then strayne it into some glasse, and wash the mouth there
with morning and evening; this will take away the Rheume in
short time; and if you boyle a little _Mastick_. therewith, it is the
better.
_For the Emroids_.
Take _Egremony_ and bruise it small, and then fry it with _Sheep
suet_, and _Honey_, of each a like quantity, and lay it as hot as you can
suffer it to the Fundament, and it will heale very faire and well.
_An approved medicine for the Dropsey_.
Take the Hearb called _Bitter sweet_, it grows in waters, and bears
a purple flower, slice the stalks, and boyle a pretty deale of them
in _White-wine_, drink thereof first and last, morning and evening,
and it will cure the _Dropsey_.
_A Powder for Wounds_.
Take _Orpiment_, and _Verdigreese_, of each an ounce, of _Vitriall_
burned till it be red, two ounces, beat each of them by it selfe in
a brasen Morter, as small as flower, then mingle them all together,
that they appear all as one, and keep it in bagges of leather,
well bound, for it will last seaven years with the same vertue, and
it is called _Powder peerlesse_, it hath no peer for working in
_Chyrurgery_, for put of this powder in a wound where is dead flesh,
and lay scrap't lint about it, and a Plainer of Disklosions next upon it,
and it will heale it.
_An approved Medicine for the Green sicknesse_.
Take a quart of _Clarret_ wine, one pound of _Currants_, and a
handfull of young _Rosemary_ crops, and halfe an ounce of _Mace_,
seeth these to a pint, and let the Patient drink thereof three
spoonfulls at a time, morning and evening, and eat some of the
_Currants_ also after.
_A Medicine for a Pleurisie, Stitch, or Winde,
offending in any part of the Body._
Gather the young shutes of _Oake_, after the fall of a _Wood_, and
picking out the tenderest and softest of them, especially those
which look redest, bind them up together in a wet paper, and
roste them in hot embers, as you doe a _Warden_, whereby they will
dry to powder, of which powder let the Patient take a spoonfull
in a little Posset _Ale_, or _Beer_, warmed, in the morning, fasting after
it two hours, or more, if he be able, doing the like about three
after noon, and two hours after supper, four or five dayes together,
which thus done in the beginning of the Disease, is by often
experiments found to cure such windy paines in the side, stomach,
or other parts of the body; you may dry them also in a dish,
in an Oven after the bread is drawn; you shall doe well to
gather enough of them in the Spring, and make good store of the
powder then, to keep for all the year following.
_An approved Medicine for the Gout in the feet_.
Take an _Oxes_ paunch new killed, and warm out of the belly, about
the latter end of _May_, or beginning of _June_, make two holes
therein, and put in your feet, and lay store of warm cloaths about
it, to keep it warm so long as can be. Use this three or four dayes
together, for three weeks or a moneth, whether you have the fit
or paine of the _Gout_, at that time or no, so you have had it at any
time before. This hath cured divers persons, that they have never
been troubled with it againe.
_For one that cannot make water_.
Take the white strings of _Filmy_ roots, of _Primroses_ wash them
very clean, and boyle of them halfe a handfull, in a pint of _Beer_ or
_White-wine_, till halfe be consumed, then straine it through a clean
cloath, and drink thereof a quarter of a pint, somewhat warme,
morning and evening, for three dayes, it will purge away all viscous
or obstructions stopping the passage of the water, _probatum_.
_To kill the Ring worme, and heat thereof_.
Take a quart of _White wine_ vineger, boyle therein of _Woodbine_
leaves, _Sage_, and _Plantaine_ of each one handfull, of white _Coperas_,
one pound, of _Allum_ as much as an Egge; when it is boyled to
halfe a pint, straine out the liquor, and therewith wash the soare as
hard as you can suffer it.
_To make a Water for all Wounds and Cankers_.
Take a handfull of red _Sage_ leaves, a handfull of _Selandine_, as
much _Woodbine_ leaves, then take a gallon of Conduict water, and
put the hearbs in it, and let them boyle to a pottell, and then
strayning the Hearbs through a strainer, take the liquor and set
it over the fire againe, and take a pint of English _Honey_, a good
handfull of _Roche Allum_, as much of white _Copperas_ tinne beaten,
a penny worth of _Graines_ bruised, and let them boyle all together
three or four warms, and then let the scum be taken off with a feather,
and when it is cold put it in an earthen pot or bottell, so as
it may be kept close; and for an old Wound take of the thinnest,
and for a green Wound, of the thickest, and having dressed them
with this Water, cover the soare either with _Veale_, or _Mutton_, and
skin it with _Dock_ leaves.
_For a Swelling that cometh suddenly in mans
Limbs._
Take _Harts_ tongue, _Cherfoyle_, and cut them small, and then take
dreggs of _Ale_, and _Wheat_ Branne, and _Sheeps_ tallow molten, and
doe all in a pot, and seeth them till they be thick, and then make
a Plaister, and lay it to the swelling.
* * * * *
_Of Apricocks_.
_To dry Apricocks_.
Take them when they be ripe, stone them, and pare off their
rindes very thin, then take halfe as much _Sugar_ as they weigh,
finely beaten, and lay them with that _Sugar_ into a silver or earthen
dish, laying first a lay of _Sugar_, and then of Fruit, and let them
stand so all night, and in the morning the _Sugar_ will be all melted,
then put them into a Skillet, and boyle them apace, scumming
them well, and as soon as they grow tender take them off from the
fire, and let them stand two dayes in the Syrupe, then take them
out, and lay them on a fine plate, and so dry them in a Stove.
[Illustration: Aprecocks]
_Clear Cakes of Quinces, or Apricocks._
Take of the best _Sugar_ finely beaten and searced, one pound, to
a pound of _Quinces_, or _Apricocks_, set your _Sugar_ upon a chafin-dish
of coales, and dry it above halfe an houre, then cooling it, stir into
it a little _Musk_ and _Ambergreese_ finely beaten, and powdered,
then pare your _Quinces_, and boyle them in faire water whole, till
they be tender and not covering them for so they will be white;
then take them, and scrape off all the _Quince_ to the coare, into a
silver dish, and boyle it therein till it grow dry, which you shall
perceive by the rising of it up, when it is thus well dryed, take it
off, let it coole, and strew on the _Sugar_, letting some other to
strew it, till it be all throughly wrought in, then lay it out on
glasses, plates, or prints of Flowers, or letters, an inch thick, or
lesse as you please.
_The best way to Preserve Apricocks_
Take the weight of your _Apricocks_, what quantity soever you
mind to use, in _Sugar_ finely beaten, pare and stone the _Apricocks_,
and lay them in the _Sugar_, in your preserving pan all night, and in
the morning set them upon hot embers till the _Sugar_ be all melted,
then let them stand, and scald an hour, then take them off the
fire, and let them stand in that Syrupe two dayes, and then boyle
them softly till they be tender and well coloured, and after that
when they be cold put them up in glasses or pots, which you
please.
* * * * *
_Of Lillies_.
_The use of Oyle of Lillies_.
Oyle of _Lillies_ is good to supple, mollifie, and stretch sinews
that be shrunk, it is good to annoynt the sides and veines in
the fits of the _Stone_.
_To Candy all kinde of Flowers as they grow,
with their stalks on_.
Take the Flowers, and cut the stalks somewhat short, then take
one pound of the whitest and hardest _Sugar_ you can get, put to it
eight spoonfulls of _Rose_ water, and boyle it till it will roule between
your fingers and your thumb, then take it from the fire,
coole it with a stick, and as it waxeth cold, dip in all your Flowers,
and taking them out againe suddenly, lay them one by one
on the bottome of a Sive; then turne a joyned stoole with the
feet upwards, set the sive on the feet thereof, cover it with a faire
linnen cloath, and set a chafin-dish of coales in the middest of the
stoole underneath the five, and the heat thereof will run up to
the sive, and dry your Candy presently; then box them up, and
they will keep all the year, and look very pleasantly.
_To make the Rock Candies upon all Spices,
Flowers, and Roots_.
Take two pound of _Barbary Sugar_, Clarifie it with a pint of water,
and the whites of two _Eggs_, then boyle it in a posnet to the
height of _Manus Christi_, then put it into an earthen Pipkin and
therewith the things that you will Candy, as _Cinamon, Ginger, Nutmegs,
Rose buds, Marigolds, Eringo roots, &c._ cover it, and stop it
close with clay or paste, then put it into a Still, with a leasurely
fire under it, for the space of three dayes and three nights, then
open the pot, and if the Candy begin to come, keep it unstopped
for the space of three or four dayes more, and then leaving the
Syrupe, take out the Candy, lay it on a Wyer grate, and put it in
an Oven after the bread is drawne, and there let it remaine one
night, and your Candy will dry. This is the best way for rock
Candy, making so small a quantity.
_The Candy Sucket for green Ginger, Lettice,
Flowers._
Whatsoever you have Preserved, either Hearbs, Fruits, or
Flowers, take them out of the Syrupe, and wash them in warm
water, and dry them well, then boyle the _Sugar_ to the height of
Candy, for Flowers, and draw them through it, then lay them on
the bottome of a Sive, dry them before the fire, and when they
are enough, box them for your use. This is that the _Comfet-makers_
use and call _Sucket Candy_.
* * * * *
_Of Grapes_.
_Syrupe Gresta, or a Syrupe of Unripe Grapes_.
Take a good basket full of unripe _Grapes_, set them three dayes
in a vessel after they be gathered, stamp them, and straine out
the juice out of them, take thereof six quarts, boyle it with a
soft fire till the third part be consumed then four quarts will remaine,
let that run through a woollen bagge, and stand till it be
clear in it selfe, then take of the clearest of it, seven pints, put
thereto five pound of Clarified _Sugar_, boyle them together to the
thicknesse of a Syrupe, and keep it in a glasse; it is good for a
perbreaking stomach, proceeding of Choller, and for a swelling
stomach, it taketh away thirst and drynesse, and chollerick _Agues_,
it is of great comfort to the stomach of Women being with child,
it is a preservative against all manner of Venome, and against the
Pestilence.
* * * * *
*OF PURGES.*
_A Purge to drive out the French Pox, before
you use the Oyntment._
Take halfe a pint of good _Aqua vitæ_, one ounce of _Treacle_ of
_Gene_, one quarter of an ounce of _Spermacæti_, boyle all these together
on a soft fire halfe a quarter of an hour, and let the Patient
drink this as warme as he can, and lye downe in his bed, and
sweat, and if any of the Disease be in his body, this will bring it
forth, and bring him to an easie loosnesse; this is thought the
best and surest of all other Cures for this infirmity.
_The Oyntment for the French Pox._
Take _Barrowes_ grease well tryed from the filmes, beat it in a
Morter till it be small and fine, put thereto of _Lethargy_ one ounce,
of _Mastick_ in fine powder, two ounces, of _Olibanum_ in powder, one
ounce, of Oyle of _Spike_ one ounce, Oyle of _Paliolum_ one ounce,
of _Terpentine_ one quarter of a pound, beat all these together into
a perfect Oyntment, and therewith annoynt these places.
_What place to annoynt for the French Pox._
The principall bone in the Nape of the Neck, without the
shoulder places, taking heed it come not neer the channell bone,
for then it will make the throat swell, else not, the elbowes on
both sides, the hip bones, the share, the knees, the hammes, and
the ankles; if the Patient have no Ache, annoynt not these places,
but only the sores till they be whole; if there be any knobs
lying in the flesh, as many have, annoynt them often, and lay
lint upon them, and brown paper upon the lint, and keep the Patient
close out of the aire, and this used will make him whole in
ten dayes by the grace of God.
_For a paine in the ears, or deafnesse._
Take a hot loafe, of the bignesse of a Bakers penny loaf, and
pull or cut it in two in the middest, and lay the middle of the
crummy side to the middest, or to the hole of the ear, or ears
pained, as hot as they may be endured, and so bind them fast together
on all night, and then if you find any pain in either or both
ears, or any noyse, put into the pained ear or ears, a drop of _Aqua
vitæ_, in each, and then againe binding more hot bread to them,
walk a little while, and after goe to bed; this done three or four
dayes together, hath taken away the paine, hearing noyse in the
ears, and much eased the deafnesse, and dullnesse of and in many.
* * * * *
_Of Marigolds._
_A very good Plaister to heale and dry up
a Sore or Cut Suddenly._
Take of _Marigold_ leaves, _Porret_ blades or leaves, and _Housleke_,
of all two handfulls, beat them all very small in a Morter, and
put to them the whites of two new layd Eggs, and beat them very
well till they be throughly incorporated with the Eggs, and
apply this till you be well, renew it every day.
_The use of Conserve of Marigolds._
Conserve of _Marigolds_ taken fasting in the morning, is good
for Melancholy, cureth the trembling and shaking of the heart,
is good to be used against the Plague, and Corruption of the
Aire.
* * * * *
_Of Cherries_.
_A way to dry Cherries_.
Take three quarters of a pound of _Sugar_, and a pound of _Cherries_,
their stalks and stones taken from them, then put a spoonfull
of clean water in the Skillet, and so lay a lay of _Cherries_ and another
of _Sugar_, till your quantity be out, then set them on the fire,
and boyle them as fast as conveniently you can, now and then
shaking them about the Skillet, for fear of burning, and when you
think they are enough, and clear, then take them off the fire, and
let them stand till they be halfe cold, then take them out as clear
from the Syrupe as you can, and lay them one by one upon sheets
of glasse, setting them either abroad in the sunne, or in a window
where the sunne may continually be upon them. If they dry not
so fast as you would have them, then in the turning scrape some
loafe _Sugar_ finely upon them, but add no greater heat then the
sunne will afford, which will be sufficient if they be well tended,
and let no dew fall on them by any means, but in the evening set
them in some warm Cupboard.
_How to Preserve Cherries_.
Take the _Cherries_ when they be new gathered off the Tree, being
full ripe, put them to the bottome of your Preserving pan,
weighing to every pound of _Cherries_, one pound of _sugar_, then
throw some of the _sugar_ upon the _Cherries_, and set them on a very
quick fire, and as they boyle throw on the rest of the _sugar_, till the
Syrupe be thick enough, then take them out, and put them in a
gally pot while they are warm; you may if you will, put two or
three spoonfulls of _Rose-water_ to them:
_To make all manner of Fruit Tarts_.
You must boyle your Fruit, whether it be _Apple, Cherry, Peach,
Damson, Peare, Mulberry_, or _Codling_, in faire water, and when they
be boyled enough, put them into a bowle, and bruise them with a
ladle, and when they be cold straine them, and put in red wine, or
_Clarret_ wine, and so season it with _sugar, cinamon,_ and _ginger_.
[Illustration: Cherries]
_To make a close Tart of Cherries_.
Take out the stones, and lay them as whole as you can in a
Charger, and put _Mustard, Cinamon_, and _Sugar_, into them, and lay
them into a Tart whole, and close them, then let them stand three
quarters of an hour in the Oven, and then make a Syrupe of _Muskadine_,
and _Damask water_ and _sugar_, and so serve it.
_To make fine Pippin Tarts_.
Quarter, pare, core, and stew your _Pippins_ in a Pipkin, upon
very hot embers, close covered, a whole day, for they must stew
softly, then put to them some whole _Cinamon_, six _Cloves_, and _sugar_
enough to make them sweet, and some _Rose-water_, and when they
are stewed enough, take them off the fire, and take all the Spice
from them, and break them small like _Marmalade_, having your
Coffins ready made, not above an inch deep, fill them with it, and
lay on a very thin cover of puffe paste, close and fit, so bake them,
serve them in cold, but you must take heed you doe not over-bake
them.
_To make a Tart of Butter and Eggs_.
Take the yolks of sixteene _Eggs_ well parted from the whites,
three quarters of a pound of _Butter_ well Clarified, and straine it
twice or thrice in a faire strainer, seasoned with _sugar_ and a little
_Rose water_, wherein _Spinage_ first a little boyled, hath been strained,
to make it green; be sure your paste be well made, and whole,
and so bake it up, and serve it.
* * * * *
_Of Goose-Berries_.
_To keep Goose-Berries_.
Take a handfull or two of the worser of your _Goose-Berries_, cut
off their stalks and heads, and boyle them all to pieces, in a pottell
of water, putting into the boyling thereof, halfe a quarter of
_sugar_, then take the liquor, straine it through a haire strainer, and
while it cooleth cut off the stalks and heads of the fairest
_Goose-Berries_, being very carefull you cut not the skin of them
above or below; put them into a gally pot, and pour the liquor in
after them.
_Purslaine_ must be used as you doe the _Goose-Berries_.
_The best way to Preserve Goose-Berries_.
Gather them with their stalks on, cut off their heads, and stone
them, then put them in scalding water, and let them stand therein
covered a quarter of an hour, then take their weight in _sugar_
finely beaten, and laying first a lay of _sugar_, then one of your
_Goose-Berries_, in your Preserving Skillet or pan, till all be in,
putting in for every pound of _Goose-Berries_, six spoonfulls of water,
set them on the embers till the _sugar_ be melted, then boyle them up
as fast as you can, till the Syrupe be thick enough, and cold, and then
put them up. This way serves also for _Respasses_ and _Mulberries_.
* * * * *
_Of Plums._
_The best way to dry Plums._
Take your _Plums_ when they are full growne, with the stalks
on them, but yet green, split them on the one side, and put them
in hot water, but not too hot, and so let them stand three or four
hours, then to a spoonfull of them, take three quarters of a pound
of _sugar_, beaten very fine, and eight spoonfulls of water to every
pound, and set them on hot embers till the _sugar_ be melted, and
after that boyle them till they be very tender, letting them stand
in that Syrupe three dayes to plump them; then take them out,
wash the Syrupe from them with warm water, and wipe them with
a fine linnen cloath, very dry, and lay them on plates, and set
them to dry in a Stove, for if you dry them in an Oven, they will
be tough.
_To Preserve Damsons._
Take _Damsons_ before they be full ripe, but new gathered off
the Tree, allow to every pound of them a pound of _sugar_, put a
little _Rose-water_ to them, and set them in the bottome of your
pan, one by one, boyle them with a soft fire, and as they seeth
strew your _sugar_ upon them, and let them boyle till the Syrupe be
thick enough, then while the Syrupe is yet warme, take the _Plums_
out, and put them in a gally pot, Syrupe and all.
_To Preserve Bullasses as green as grasse._
Take your _Bullasses_, as new gathered as you can, wipe them
with a cloath, and prick them with a knife, and quaddle them in
two waters, close covered, then take a pound of Clarified _sugar_,
and a pint of _Apple water_, boyle them well together (keeping
them well scummed) unto a Syrupe, and when your _Bullases_ are
well dript from the water, put them into the Syrupe, and warm
them three or four times at the least, at the last warming take
them up, and set them a dropping from the Syrupe, and boyle
the Syrupe a little by it selfe, till it come to a jelly, and then between
hot and cold put them up to keep for all the year.
_To Preserve Pares, Pare-Plums, Plums._
First take two pound and a halfe of fine _sugar_, and beat it small, and
put it into a pretty brasse pot, with twenty spoonfulls of _Rose-water_,
and when it boyleth skim it clean, then take it off the fire,
and let it stand while it be almost cold, then take two pound of
_Pare-plums_, and wipe them upon a faire cloath, and put them into
your Syrupe when it is almost cold, and so set them upon the
fire againe, and let them boyle as softly as you can, for when they
are boyled enough, the kernels will be yellow, then take them
up, but let your Syrupe boyle till it be thick; then put your
Plums upon the fire againe, and let them boyle a walme or two,
so take them from the fire, and let them stand in the vessell all
night, and in the morning put them into your pot or glasse, and
cover them close.
* * * * *
_Of Medlers._
_To Preserve Medlers._
Take the fairest _Medlers_ you can get, but let them not be too
ripe, then set on faire water on the fire, and when it boyleth put
in your _Medlers_, and let them boyle till they be somewhat soft,
then while they are hot pill them, cut off their crowns, and take
out their stones, then take to every pound of _Medlers_, three quarters
of a pound of _sugar_, and a quarter of a pint of _Rose water_, seeth
your Syrupe, scumming it clean, then put in your _Medlers_ one by
one, the stalks downward, when your Syrupe is somewhat coole
then set them on the fire againe, let them boyle softly till the Syrupe
be enough, then put in a few _Cloves_ and a little _Cinamon_, and
so putting them up in pots reserve them for your use.
[Illustration: Medlers]
_To make a Tart of Medlers._
Take _Medlers_ that be rotten, and stamp them, and set them upon
a chafin dish with coales, and beat in two yolks of Eggs, boyling
till it be somewhat thick, then season it with _Sugar, Cinamon_,
and _Ginger_, and lay it in paste.
* * * * *
_Of Cucumbers._
_How to keep Cucumbers._
Take a kettle big enough for your use, halfe full of water, make
it brackish with salt, boyle therein ten or twenty _Cucumbers_, cut
in halves, then take the raw _Cucumbers_, being somewhat little,
and put them into the vessell wherein you will keep them, and
when your liquor is cold straine so much of it into them, as may
keep the _Cucumbers_ alwayes covered.
_To keep boyled Cucumbers._