shifting the water twice a day, pare them as thin as you possible can,
boil them in a water changed five or six times, until the bitterness of
the Orange be boiled out, those that you preserve must be cut in halves,
but those for Marmalet must be boiled whole, let them be very tender,
and slice them very thin on a Trencher, taking out the seeds and long
strings, and with a Knife make it as fine as the Pap of an Apple; then
weigh your Pap of Oranges, and to a pound of it, take a pound and a half
of sugar; then you must have Pippins boiled ready in a skillet of fair
water, and take the pap of them made fine on a Trencher, and the strings
taken out, (but take not half so much Pippins as Oranges) then take the
weight of it in sugar, and mix it both together in a Silver or Earthen
Dish; and set it on the coals to dry the water out of it, (as you do
with Quince Marmalet) when your sugar is Candy height, put in your
stuff, and boil it till you think it stiff enough, stirring it
continually: if you please you may put a little Musk in it.
Touching Pastrey and Pasties.
_To make Sugar Cakes._
Take three pound of the finest Wheat Flower, one pound of fine Sugar,
Cloves, and Mace of each one ounce finely searsed, two pound of butter,
a little Rose-water, knead and mould this very well together, melt your
butter as you put it in; then mould it with your hand forth upon a
board, cut them round with a glass, then lay them on papers, and set
them in an Oven, be sure your Oven be not too hot, so let them stand
till they be coloured enough.
_To make clear Cakes of Plums._
Take Plums of any sorts, Raspiss are the best, put them in a stone Jug,
into a pot of seething water, and when they are dissolved, strain them
together through a fair cloth, and take to a pint of that a pound of
sugar, put to as much color as will melt it, and boil to a Candy height;
boil the liquor likewise in another Posnet, then put them seething hot
together, and so boil a little while stirring them together, then put
them into glasses, and set them in an Oven or Stove in a drying heat,
let them stand so two or three weeks, and never be cold, removing them
from one warm place to another, they will turn in a week; beware you set
them not too hot, for they will be tough; so every day turn them till
they be dry; they will be very clear.
_To make Paste of Oranges and Lemons._
Take your Oranges well coloured, boil them tender in water, changing
them six or seven times in the boiling, put into the first water one
handful of Salt, and then beat them in a wooden bowl with a wooden
Pestle, and then strain them through a piece of Cushion Canvas, then
take somewhat more than the weight of them in Sugar, then boil it, dry
and fashion it as you please.
_To make Rasberry Cakes._
Take Rasberries, and put them into a Gallipot, cover them close, and set
them into a skillet of water, and let them boil till they are all to
mash, then rub them through a strainer of Cushion Canvas, put the liquor
into a silver bason, and set it upon a very quick fire; and put into it
one handful or two of whole Rasberries, according to the quantity of
your liquor; and as you shall like to have seeds in your paste: Thus let
it boyl very fast till it be thick; and continually stir, lest it burn;
then take two silver dishes that are of a weight, and put them into your
scales, in the one put the Raspiss stuffe, and in the other double
refined Sugar finely beaten, as much as the weight of Raspiss stuff;
then put as much water to the sugar as will melt it, set it upon the
fire, and let it boil till it be very high candied, then take it from
the fire, and put your Raspiss stuff into it; and when your Sugar and
Rasberries are very well mixt together, and the sugar well melted from
about the dish, (which if it will not do from the fire, set it on again)
but let it not boil in any case; when it is pretty cool, lay it by
spoonfuls in places, and put it into your stuff, keeping temperate fire
to it twice a day till it be candied that will turn them, joyn two of
the pieces together, to make the cakes the thicker.
_To make Paste of Genoa Citrons._
Take Citrons, & boil them in their skins, then scrape all the pulp from
the core, strain it through a piece of Cushion Canvas, take twice the
weight of the pulp in Sugar, put to it twice as much water as will melt
it that is half a pint to every pound of Sugar, boil it to a Candy
height; dry the Pulp upon a Chafing-dish of Coales, then put the syrup
and the Pulp hot together, boil it with stirring until it will lye upon
a Pye-plate, set it in a warm stone Oven upon two billets of wood, from
the heat of the Oven, all one night, in the morning turn it, and set it
in the like heat again, so turn it every day till it be dry.
_To make a French Tart._
Take a quarter of Almonds or thereabouts, and peel them, then beat them
in a mortar, take the white of the breast of a cold Capon, and take so
much Lard as twice the quantity of the Capon, and so much Butter, or
rather more, and half a Marrow-bone, and if the bone be little then all
the Marrow, with the juyce of one Lemon; beat them all together in a
Mortar very well, then put in one half pound of loaf sugar grated, then
take a good piece of Citron, cut it in small pieces, and half a quarter
of Pistanius, mingle all these together, take some flour, and the yolks
of two or three Eggs, and some sweet Butter, and work it with cold
water.
_To make Cakes of Pear Plums._
Take a pound of the clear, or the Pulp, a pound of Sugar, and boil it to
a Sugar again, then break it as small as you can, and put in the clear,
when your Sugar is melted in it, and almost cold, put it in glass
plates, and set them into your stove as fast as you can, with coals
under them, and so twice a day whilst they be dry enough to cut; if you
make them of the clear, you must make paste of Apples to lay upon them,
you must scald them, and beat them very well, and so use them as you do
your Plums, and then you may put them into what fashion you please.
_To make Cakes, viz._
Take a pound of Sugar finely beaten, four yolks of Eggs, two whites, one
half pound of Butter washt in Rose-water, six spoonfuls of sweet Cream
warmed, one pound of Currans well pickt, as much flower as will make it
up, mingle them well together, make them into Cakes, bake them in an
Oven; almost as hot as for Manchet, half an hour will bake them.
_To make a Cake the way of the Royal Princess, the Lady_ Elizabeth,
_daughter to King_ Charles _the first._
Take half a peck of Flower, half a pint of Rose-water, a pint of
Ale-yeast, a pint of Cream, boil it, a pound and an half of Butter, six
Eggs, (leave out the whites) four pound of Currans, one half pound of
Sugar, one Nutmeg, and a little Salt, work it very well, and let it
stand half an hour by the fire, and then work it again, and then make it
up, and let it stand an hour and a half, in the Oven; let not your Oven
be too hot.
_To make Paste of Apricocks._
Take your Apricock, & pare them, and stone them, then boil them tender
betwixt two dishes on a Chafing-dish of coals; then being cold, lay it
forth on a white sheet of paper; then take as much sugar as it doth
weigh, & boil it to a candy height, with as much Rose-water and fair
water as will melt the sugar; then put the pulp into the Sugar, and so
let it boil till it be as thick as for Marmalet, now and then stirring
of it; then fashion it upon a Pye-plate like to half Apricocks, and the
next day close the half Apricocks to the other, and when they are dry,
they will be as cleer as Amber, and eat much better than Apricocks
itself.
_To make Paste of Pippins like leaves, and some like Plums, with their
stones, and Stalks in them._
Take Pippins pared and coared, and cut in pieces, and boiled tender, so
strain them, and take as much Sugar as the Pulp doth weigh, and boil it
to a Candy height with as much Rose-water and fair water as will melt
it, then put the pulp into the hot sugar, and let it boil until it be as
thick as Marmalet; then fashion it on a Pye-plate, like Oaken leaves,
and some like half Plums, the next day close the half Plums together;
and if you please you may put the stones and stalks in them, and dry
them in an Oven, and if you will have them look green, make the paste
when Pippins are green; and if you would have them look red, put a
little Conserves of Barberries in the Paste, and if you will keep any of
it all the year, you must make it as thin as Tart stuff, and put it into
Gallipots.
_To make Paste of Elecampane roots, an excellent remedy for the Cough of
the Lungs._
Take the youngest Elecampane roots, and boil them reasonably tender;
then pith them and peel them; and so beat it in a Mortar, then take
twice as much sugar as the Pulp doth weigh, and so boil it to a Candy
height, with as much Rose-water as will melt it; then put the pulp into
the Sugar with the pap of a roasted-apple, then let it boil till it be
thick, then drop it on a Pye-plate, and so dry it in an Oven till it be
dry.
_To make Paste of flowers of the colour of Marble, tasting of natural
flowers._
Take every sort of pleasing Flowers, as Violets, Cowslips,
Gilly-flowers, Roses or Marigolds, and beat them in a Mortar, each
flower by it self with sugar, till the sugar become the colour of the
flower, then put a little Gum Dragon steept in water into it, and beat
it into a perfect paste; and when you have half a dozen colours, every
flower will take of his nature, then rowl the paste therein, and lay one
piece upon another, in mingling sort, so rowl your Paste in small rowls,
as big and as long as your finger, then cut it off the bigness of a
small Nut, overthwart, and so rowl them thin, that you may see a knife
through them, so dry them before the fire till they be dry.
_To make Paste of Rasberries or English Currans._
Take any of the Frails, and boil them tender on a Chafing-dish of coals
betwixt two dishes and strain them, with the pap of a rosted Apple; then
take as much sugar as the Pulp doth weigh, and boil to a Candy height
with as much Rose-water as will melt it; then put the Pulp into the hot
Sugar, and let it boil leisurely till you see it is as thick as
Marmalet, then fashion it on a Pie-plate, and put it into the Oven with
two billets of wood, that the place touch not the bottom, and so let
them dry leasurely till they be dry.
_To make Naples Bisket._
Take of the same stuff the Mackaroons are made of, and put to it an
ounce of pine-apple-seeds in a quarter of a pound of stuff, for that is
all the difference between the Mackaroons and the Naples Bisket.
_To make Italian Biskets._
Take a quarter of a pound of searsed sugar, and beat it in an Alablaster
mortar with the white of an Egg, and a little Gum Dragon steept in
Rose-water, to bring it to a perfect paste, then mould it up with a
little Anniseed and a grain of Musk; then make it up like Dutch-bread,
and bake it on a Pie-plate in a warm Oven till they rise somewhat high
and white, take them out, but handle them not till they be throughly dry
and cold.
_To make Prince Biskets_
Take a pound of searsed sugar, and a pound of fine flower, eight Eggs
with two of the reddest yolks taken out, and so beat together one whole
hour, then take you Coffins, and indoice them over with Butter very
thin, then put an ounce of Anniseeds finely dusted, and when you are
ready to fill your Coffins, put in the Anniseeds and so bake it in an
Oven as hot as for Manchet.
_To make Marchpane to Ice and Gild, and garnish it according to Art._
Take Almonds, and blanch them out of seething water, and beat them till
they come to a fine paste in a stone Mortar, then take fine searsed
sugar, and so beat it altogether till it come to a prefect paste,
putting in now and then a spoonful of Rose-water, to keep it from
oyling; then cover your Marchpane with a sheet of paper as big as a
Charger, then cut it round by that Charger, and set an edge about it as
about a Tart, then bottom it with Wafers, then bake it in an Oven, or in
a Baking-pan, and when it is hard and dry, take it out of the Oven, and
ice it with Rose-water and Sugar, and the white of an Egg, being as
thick as butter, and spread it over thin with two or three feathers; and
then put it into the Oven again, and when you see it rise high and
white, take it out again and garnish it with some pretty conceit, and
stick some long Comfits upright in it, so gild it, then strow Biskets
and Carrawayes on it. If your Marchpane be Oyly in beating, then put to
it as much Rose-water as will make it almost as thin as to ice.
_Lozenges_
Take Blossoms of Flowers, and beat them in a bowl-dish, and put them in
as much clarified Sugar as may come to the colour of the cover, then
boile them with stirring, till it is come to Sugar again; then beat it
fine, and searse it, and so work it up to paste with a little Gum
Dragon, steep it in Rose-water, then print it with your mould, and being
dry, keep it up.
_To make Walnuts artificial._
Take searsed Sugar, and Cinnamon, of quantity a like, work it up with a
little Gum Dragon, steep it in Rose-water, and print it in a mould made
like a Walnut-shell, then take white Sugar Plates, print it in a mold
made like a Walnut kernel, so when they are both dry, close them up
together with a little Gum Dragon betwixt, and they will dry as they
lie.
_To make Collops like Bacon of Marchpane._
Take some of your Marchpane Paste, and work it in red Saunders till it
be red; then rowl a broad sheet of white Paste, and a sheet of red
Paste, three of the white, and four of the red, and so one upon another
in mingled sorts, every red between, then cut it overthwart, till it
look like Collops of Bacon, then dry it.
_To make artificial Fruits._
Take a Mould made of Alablaster, three yolks, and tye two pieces
together, and lay them in water an hour, and take as much sugar as will
fill up your mold, and boil it in a _Manus Christi_, then pour it into
your mould suddenly, and clap on the lid, round it about with your hand,
and it will be whole and yellow, then colour it with what colour you
please, half red, or half yellow, and you may yellow it with a little
Saffron steept in water.
Touching Preserves and Pomanders.
_To make an excellent perfume to burn between two Rose leaves._
Take an ounce of Juniper, an ounce of Storax, half a dozen drops of the
water of Cloves, six grains of Musk, a little Gum Dragon steept in
water, and beat all this to paste, then roll it in little pieces as big
as you please, then put them betwixt two Rose-leaves, and so dry them in
a dish in an Oven, and being so dried, they will will burn with a most
pleasant smell.
_To make Pomander._
Take an ounce of Benjamin, an ounce of Storax, and an ounce of Laudanum,
heat a Mortar very hot, and beat all these Gums to a perfect paste; in
beating of it, put in six grains of Musk, four grains of Civet; when you
have beaten all this to a fine paste with you hands with Rose-water,
rowl it round betwixt your hands, and make holes in the heads, and so
string them while they be hot.
_To make an Ipswich Water._
Take a pound of fine white Castle-soap shave it thin in a pint of
Rose-water, and let it stand two or three days; then pour all the water
from it, and put to it half a pint of freshwater; and so let it stand
one whole day, then pour out that, and put half a pint more, and let it
stand a night more then put to it half an ounce of powder called sweet
Marjoram, a quarter of an ounce of the powder of Winter-Savory, two or
three drops of the Oyl of Spike, and the Oyl of Cloves, three grains of
Musk, and as much Ambergreese; work all these together in a fair Mortar,
with the powder of an Almond Cake dryed, and beaten as small as fine
flour, so rowl it round in your hands in Rose-water.
_To make a sweet Smell._
Take the Maste of a sweet Apple-tree, being gathered betwixt the two
Lady-dayes, and put to it a quarter of Damask Rose-water, & dry it in a
dish in an Oven; wet in drying two or three times with Rose-water, then
put to it an ounce of Benjamin, an ounce of Storax Calamintæ: these Gums
being beaten to powder, with a few leaves of Roses, then you may put
what cost of Smells you will bestow, as much Civet or Ambergreese, and
beat it altogether in a Pomander or a Bracelet.
Touching Wine.
_To make Hypocras._
Take four Gallons of Claret Wine, eight ounces of Cinnamon, three
Oranges, of Ginger, Cloves, and Nutmegs a small quantity, Sugar six
pound, three sprigs of Rosemary, bruise all the spices somewhat small,
and so put them into the Wine, and keep them close stopped, and often
shaked together a day or two, then let it run through a gelly bag twice
or thrice with a quart of new Milk.
_The Lady_ Thornburghs _Syrup of Elders._
Take Elder-berries when they be red, bruise them in a stone Mortar,
strain the juyce, and boil it to a consumption of almost half, scum it
very clear, take it off the fire whilest it is hot, put in sugar to the
thickness of a syrup; put it no more on the fire, when it is cold, put
it into Glasses, not filling them to the top, for it will work like
Beer.
This cleanseth the stomach and spleen, and taketh away all obstructions
of the Liver, by taking the quantity of a spoonful in a morning, and
fasting a short time after it.
_To make gelly of Raspis the best way._
Take the Raspis, and set them over the fire in a Posnet, and gather out
the thin juyce, the bottom of the skillet being cooled with fair water,
and strain it with a fine strainer, and when you have as much as you
will, then weigh it with Sugar, and boil them till they come to a Gelly,
which you may perceive by drawing your finger on the back of the spoon.
_To dry Fox Skins._
Take your shee Fox Skins, nail them upon a board as strait as you can,
then brush them as clean as you can, then take Aqua Fortis, and put
into it a six pence, and still put in more as long as it will dissolve
it, then wash your skin over with this water, and set it to dry in the
sun; and when it is dry, wash it over with the spirits of wine; this
must be done in hottest time of Summer.
Choice Secrets made known.
_To make true Magistery of Pearl._
Dissolve two or three ounces of fine seed Pearl in distilled Vinegar, &
when it is perfectly dissolved, and all taken up, pour the Vinegar into
a clean glass Bason; then drop some few drops of Oyl of Tartar upon it,
& it will cast down the Pearl into fine Powder, then pour the Vinegar
clean off softly, then put to the Pearl clear Conduit or Spring water;
pour that off, and do so often untill the taste of the Vinegar and
Tartar be clean gone, then dry the powder of Pearl upon warm embers, and
keep it for your use.
_How to make Hair grow._
Take half a pound of Aqua Mellis in the Spring time of the year, warm a
little of it every Morning when you rise in a Sawcer, and tie a little
spunge to a fine box comb, and dip it in the water, and therewith
moisten the roots of the Hair in combing it, and it will grow long,
thick, and curled in a very short time.
_To write Letters of Secret, that they cannot be read without the
directions following._
Take fine Allum, beat it small, and put a reasonable quantity of it into
water, then write with the said water.
The work cannot be read, but by steeping your paper in fair running
water.
You may likewise write with Vinegar, or the juyce of Lemon or Onion; if
you would read the same, you must hold it before the fire.
_How to keep Wine from Sowring._
Tye a piece of very salt Bacon on the inside of your barrel, so as it
touch not the Wine, which will preserve Wine from sowring.
_To take out Spots of Grease or Oyl._
Take bones of sheeps feet, burn them almost to ashes, then bruise them
to powder, and put of it on the spot, and lay it in the sun when it
shineth hottest, when the powder becomes black, lay on fresh in the
place till it fetch out the spots, which will be done in a very short
time.
_To make hair grow black, though any colour._
Take a little Aqua Fortis, put therein a groat or sixpence, as to the
quantity of the aforesaid water, then set both to dissolve before the
fire, then dip a small spunge in the said water, and wet your beard or
hair therewith; but touch not the skin.
_King_ Edwards _perfume._
Take twelve spoonfuls of right red Rose-water, the weight of six pence
in fine powder of Sugar, and boil it on hot Embers and Coles softly, and
the house will smell as though it were full of Roses; but you must burn
the sweet Cypress wood before, to take away the gross air.
_Queen_ Elizabeths _Perfume._
Take eight spoonfuls of Compound water, the weight of two pence in fine
powder of Sugar, and boil it on hot Embers and Coals, softly, and half
an ounce of sweet Marjoram dried in the Sun, the weight of two pence of
the powder of Benjamin. This Perfume is very sweet, and good for the
time.
_Mr._ Ferene _of the_ New Exchange, _Perfumer to the Queen, his rare
Dentifrice, so much approved of at Court._
First take eight ounces of Ireos roots, also four ounces of Pomistone,
and eight ounces of Cutle-bone, also eight ounces of Corral, and a pound
of Brick if you desire to make them red; but he did oftener make them
white, and then instead of the Brick did take a pound of fine Alabaster;
all this being throughly beaten, and sifted through a fine searse, the
powder is then ready prepared to make up in a paste, which must be done
as follows.
_To make the said Powder into Paste._
Take a little Gum Dragant, and lay it in steep twelve hours, in Orange
flower water, or Damask Rose-water, and when it is dissolved, take the
sweet Gum, and grind it on a Marble stone with the aforesaid powder, and
mixing some crums of white bread, it will come into a Paste, the which
you may make Dentifrices, of what shape or fashion you please, but rolls
is the most commodious for your use.
_The Receipt of the Lady_ Kents _powder, presented by her Ladyship to
the Queen._
Take white Amber, Crabs eyes, red Corral, Harts-horn and Pearl, all
prepared several, of each a like proportion, tear and mingle them, then
take Harts-horn gelly, that hath some Saffron put into a bag, dissolve
into it while the gelly is warm, then let the gelly cool, and therewith
make a paste of the powders, which being made up into little balls, you
must dry gently by the fire side. Pearl is prepared by dissolving it
with the juyce of Lemons, Amber prepared by beating it to powder; so
also Crabs-eyes and Coral, Harts-horn prepared by burning it in the
fire, and taking the shires of it especially, the pith wholly rejected.
_A Cordial Water of Sir_ Walter Raleigh.
Take a gallon of Strawberries, and put them into a pint of _Aqua vitæ_,
let them stand for four or five days, strain them gently out, and
sweeten the water as you please with fine Sugar; or else with perfume.
_The Lady_ Malets _Cordial Water._
Take a pound of fine Sugar beaten and put to it a quart of running
water, pour it three or four times through a bag; then put a pint of
Damask Rose-water, which you must always pour still through the bag,
then four penniworth of Angelica water, four pence in Clove-water, four
pence of Rosa Solis, one pint of Cinnamon-water, or three pints and a
half _Aqua vitæ_, as you find it in taste; put all these together three
or four times through the bag or strainer, and then take half an ounce
of good Muskallis and cut them grosly, & put them into a glass, and fill
them with the water, &c.
* * * * *
_A Sovereign Water of Dr._ Stephens, _which he long times used,
wherewith he did many Cures; he kept secretly till a little before his
death, and then he gave it to the Lord Arch-bishop of_ Canterbury _in
writing, being as followeth_, viz.
* * * * *
Take a Gallon of good Gascoine Wine, and take Ginger, Gallingale,
Cinamon, Nutmegs, Cloves, Grains, Anniseeds, Fennil-seed, of every of
them a dram, then take Caraway-seed, of red Mints, Roses, Thime,
Pellitory of the Wall, Rosemary, wild Thime, Camomil, the leaves if you
cannot get the flowers, of small Lavander, of each a handful, then bray
the Spices small, and bray the Herbs, and put all into the Wine, and let
it stand for twelve hours, stirring divers times, then still it in a
Limbeck, and keep the first water, for it is best, then put the second
water by it self, for it is good, but not of such vertues, &c.
_The Vertues of this water._