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Title: A Book of Fruits and Flowers
Author: Anonymous
Language: English
As this book started as an ASCII text book there are no pictures available.

*** Start of this LibraryBlog Digital Book "A Book of Fruits and Flowers" ***


Fruits & Flowers.


The Nature and Use of them, either
for Meat or Medicine.


To Preserve, Conserve, Candy, and in Wedges,
or Dry them. To make Powders, Civet bagges,
all sorts of Sugar-works, turn'd works in Sugar,
Hollow, or Frutages; and to Pickell them.

_And for Meat._

To make Pyes, Biscat, Maid Dishes, Marchpanes, Leeches,
and Snow, Craknels, Caudels, Cakes, Broths, Fritter-stuffe,
Puddings, Tarts, Syrupes, and Sallets.

_For Medicines._

To make all sorts of Poultisses, and Serecloaths for any member
swell'd or inflamed, Ointments, Waters for all Wounds, and Cancers,
Salves for Aches, to take the Ague out of any place Burning or
Scalding; For the stopping of suddain Bleeding, curing the Piles,
Ulcers, Ruptures, Coughs, Consumptions, and killing of Warts, to
dissolve the Stone, killing the Ring-worme, Emroids, and Dropsie,
Paine in the Ears and Teeth, Deafnesse.

_Contra vim mortis, non est Medicamen in hortis._


Printed by _M.S._ for _Tho: Fenner_ at the South entrance of
the _Royall Exchange_, London, 1653.

       *       *       *       *       *

Of Lemmons.

[Illustration: Lemmon.]

_A Lemmon Sallet._

Take Lemmons, rub them upon a Grate, to make their rinds smooth, cut
them in halves, take out the meat of them, and boyle them in faire
water a good while, changing the water once or twice in the boyling,
to take away the bitternesse of them, when they are tender take them
out and scrape away all the meat (if any be left) very cleane, then
cut them as thin as you can (to make them hold) in a long string, or
in reasonable short pieces, and lay them in your glasse, and boyling
some of the best _White_-wine vineger with shugar, to a reasonable
thin Syrupe, powre it upon them into your glasse, and keep them for
your use.

_To Preserve Oranges or Lemmons_.

Take your _Oranges_ or _Lemmons_, lay them in water three dayes, and
three nights, to take away their bitternesse, then boyle them in faire
water till they be tender, make as much Syrupe for them as will make
them swim about the pan, let them not boyle too long therein, for it
will make the skins tough; then let them lie all night in the Syrupe,
to make them take the Syrupe in the morning, boyle the Syrupe to his
thicknesse, and put them in gally pots or glasses, to keep all the
yeare, and this is the best way to Preserve _Orenges, Lemmons_, or

_To make Past of Lemmons_.

Take halfe a dozen of thick-rined _Lemmons_, cut them through the
middest, and boyle them tender in faire water, then stamp them in a
Morter, strayne the juyce or pulp from them, and dry it, and put two
pound of _Shugar_ to it, then make it into what fashion you will, on a
sheet of white paper, dry it in an Oven, and turne it often for two
dayes and two nights, for in that time it will be dry enough; box it
thus up, and it will endure all the Yeare.

_Sweet Bagges to lay amongst Linnen_.

Take _Orris, Cypris, Calamus, Fusis_, all of them grosse beaten, and
_Gallingall_ roots, of each a handfull, and as much of the small tops
of _Lavender_, dryed, and put them into baggs to lay among your
cloaths. You may put in a handfull or two of _Damask Rose_ leaves
dryed, which will somewhat better the sent.

Medicines made of Lemmons.

_To take away the Spots, or red Pimpels of the face_.

Take halfe a pint of raine water, and halfe a pint of good _Verjuice_,
seeth it till it be halfe consumed, then whilst it boils fill it up
againe with juyce of _Lemmon_, and so let it seeth a pretty while;
then take it from the fire, and when it is cold put to it the whites
of four new laid Eggs, well beaten, and with this water annoynt
the place often.

_A very good Medicine for the Stone_.

Make a Posset of a quart of _Rhenish_ wine, a pint of _Ale_ and a
pint of _Milke_, then take away the curd, and put into the drink,
two handfulls of Sorrell, one handfull of _Burnet_, and halfe a handfull
of _Balm_, boyle them together a good while, but not too long,
least the drink be too unpleasant, then take of the drink a quarter
of a pint, or rather halfe a pint, at once, at morning, and to bed-ward,
putting therein first two or three spoonfulls of juice of _Lemmons_,
this is an excellent Medicine for the _Stone in the Kidneyes_, to
dissolve and bring it away. It is very good in these Diseases of the
_Stone_, to use _Burnet_ often in your drink at Meales, and often to
steep it in over night, and in the morning put in three or foure
spoonfulls of juice of _Lemmons_, and to drink thereof a good
draught every morning a week together, about the full of the
Moone, three dayes before, and three dayes after.

_To roste a Shoulder of Mutton with Lemmons_.

Take a Shoulder of _Mutton_ halfe rosted, cut off most of the meat
thereof, in thin slices, into a faire dish with the gravy thereof, put
thereto about the quantity of a pint of clarret wine, with a spoonfull
or two at most of the best wine _Vineger_, season it with _Nutmeggs_,
and a little _Ginger_, then pare off the rines of one or two
good _Lemmons_, and slice them thin into the _Mutton_, when it is almost
well stewed between two dishes, and so let them stew together
two or three warmes, when they are enough, put them in a clean
dish, and take the shoulder blade being well broyled on a
grid-iron, and lay it upon your meat, garnishing your dishes
with some slices and rinds of the _Lemmons_, and so serve it.

_To Boyle A Capon with Oranges and Lemmons_.

Take _Orenges_ and _Lemmons_ peeled, and cut them the long way,
and if you can keep your cloves whole, and put them into your
best Broth of _Mutton_ or _Capon_, with _Prunes_ or _Currants_ three or
four dayes, and when they have been well sodden, cut whole _Pepper_,
great _Mase_, a great peice of _Suggar_, some _Rose_-water, and either
_White_ wine, or _Clarret_ wine, and let all these seeth together a
while, and serve it upon Sopps with your _Capon_.

_A Lemmond Sallet_.

Cut out slices of the peele of the Lemmons, long wayes, a quarter
of an inch one piece from another, and then slice the _Lemmons_
very thin, and lay them in a dish crosse, and the peeles about
the _Lemmons_, and scrape a good deal of _Suggar_ upon them, and
so serve them.

       *       *       *       *       *

_Of Quinces_.

_The best way to Preserve Quinces._

First pare and coare the _Quinces_, and boyle them in faire water
till they be very tender, not covering them, then taking them
out of the water, take to every pound of them, two pound of _Sugar_,
and half a pint of water, boyle it to a Syrupe, scumming it well,
then put in some of the Jelly that is washed from the _Quince_ kernels,
and after that, making it boyle a little, put in your _Quinces_,
boyle them very fast, keeping the holes upward as neer as you
can, for fear of breaking, and when they are so tender that you
may thrust a rush through them, take them off, and put them up
in your glasses, having first saved some Syrupe till it be cold to fill
up your glasses.

_A speciall Remembrance in doing them_.

When you Preserve _Quinces_, or make _Marmalade_, take the Kernels
out of the raw _Quinces_, and wash off the Jelly that groweth
about them, in faire water, then straine the water and Jelly from
the kernels, through some fine Cobweb laune, and put the same
into the _Marmalade_, or preserved _Quinces_, when they are well
scum'd, but put not so much into your _Quinces_, as into the _Marmalade_,
for it will Jelly the Syrupe too much; put six or seven
spoonfulls of Syrupe into the Jelly. Before you put it into the
_Marmalade_, you must boyle your _Quinces_ more for _Marmalade_, then
to preserve your _Quinces_, and least of them when you make your
clear Cakes.

When you would preserve your _Quinces_ white, you must not
cover them in the boyling, and you must put halfe as much _Sugar_
more for the white, as for the other. When you would have them
red, you must cover them in the boyling.

[Illustration: Quince]

_To Pickle Quinces._

Boyle your _Quinces_ that you intend to keep, whole and unpared,
in faire water, till they be soft, but not too violently for feare you
break them, when they are soft take them out, and boyle some
_Quinces_ pared, quarter'd, and coar'd, and the parings of the _Quinces_
with them in the same liquor, to make it strong, and when
they have boyled a good time, enough to make the liquor of
sufficient strength, take out the quartered _Quinces_ and parings,
and put the liquor into a pot big enough to receive all the _Quinces_,
both whole and quartered, and put them into it, when the
liquor is thorow cold, and so keep them for your use close

_To make Quince Cakes_.

Prepare your _Quinces_, and take the just weight of them in _Sugar_,
beaten finely, and searcing halfe of it, then of the rest make
a Syrupe, using the ordinary proportion of a pint of water to a
pound of _Sugar_, let your _Quinces_ be well beaten, and when the
Syrupe is cand height, put in your _Quince_, and boyle it to a past,
keeping it with continuall stirring, then work it up with the beaten
_Sugar_ which you reserved, and these Cakes will tast well of the

_To make Printed Quidony of Quinces_.

Take two pound of _Quinces_, paired, coared, and cut in small
pieces, and put them into a faire posnet, with a quart of faire water,
and when they are boyled tender, put into them one pound
of _Sugar_ clarified, with halfe a pint of faire water, let them boyle
till all the fruit fall to the bottom of the posnet, then let the liquid
substance run through a faire linnen cloath into a clean bason,
then put it into a posnet, and let it boyle till it come to a jelly,
then Print it in your Moulds, and turne it into your boxes. You
shall know when it is ready to Print, by rouling it on the back of
a Spoone.

       *       *       *       *       *

_Of Roses_.

_To make sweet Bagges to lay Linnen in_.

Take _Damask Rose_ budds, pluck them, and dry the leaves in the
shadow, the tops of _Lavender_ flowers, sweet _Margerom_, and _Basill_,
of each a handfull, all dryed and mingled with the _Rose_ leaves, take
also of _Benjamin, Storax, Gallingall_ roots, and _Ireos_ or _Orris_ roots,
twice as much of the Orris as of any of the other, beaten in fine
powder: a peece of cotten wool wetted in _Rose_-water, and put
to it a good quantity of _Musk_ and _Ambergreece_ made into powder,
and sprinkle them with some _Civet_ dissolved in _Rose_-water, lay the
Cotten in double paper, and dry it over a chaffin dish of coales:
Lastly, take halfe a handfull of _Cloves_, and as much _Cinamon_ bruised,
not small beaten, mixe all these together, and put them up in
your Bagge.

_A very good Poultis for any Member swell'd and inflamed,
and not broken, to take away the paine_.

Take three pints of new milk, of stale Manchet crums two handfulls,
or so much as shall make the milk somewhat thick, and thereto
put two handfulls of dryed red _Rose_ leaves, and three ounces of
Oyle of _Roses_, boyle all these together to the thicknesse of a Poultisse,
then let it stand and coole, and while it cooleth rake a spoonfull
of Oyle of _Roses_, and with a warm hand rub the place grieved,
till the Oyle be dryed in, and then lay the Poultisse as warm as you
may endure it, to the part inflamed; doe this morning and evening
for three or four dayes, as you shall see cause.

_To make a sweet Cake, and with it a very sweet water._

Take _Damask Rose_ leaves, _Bay_ leaves, _Lavinder_ tops, sweet _Marjerome_
tops, _Ireos_ powder, _Damask_ powder, and a little _Musk_ first
dissolved in sweet water, put the _Rose_ leaves and hearbs into a Bason,
and sprinkle a quarter of a pint of _Rose_-water among them,
and stirring them all together, cover the Bason close with a dish,
and let them stand so covered, all night, in the morning Distill
them, so shall you have at once an excellent sweet water, and a
very fine sweet Cake to lay among your finest linnen.

_Oyle of Roses._

Take Sallet Oyle and put it into an earthen pot, then take _Rose_
leaves, clip off all the white, and bruise them a little, and put them
into the Oyle, and then stop the top close with past, and set it into
a boyling pot of water, and let it boyle one hour, then let it stand
al one night upon hot embers, the next day take the Oyle, and
straine it from the _Rose_ leaves, into a glasse, and put therein some
fresh _Rose_ leaves, clipt as before, stop it, and set it in the Sun every
day for a fortnight or three weeks.

_Syrupe of Roses._

Take _Damask Roses_, clip off the white of them, and take six
ounces of them to every pint of faire water, first well boyled and
scummed, let them stand so as abovesaid, twelve hours, as you doe
in the Syrupe of _Violets_, wringing out the _Roses_ and putting in new
eight times, then wringing out the last put in onely the juice of
four ounces of _Roses_, so make it up as before, if you will put in
_Rubarb_, take to every two drams, slice it, string it on a thred, hang
it within the pot after the first shifting, and let it infuse within your
_Roses_: Some use to boyle the _Rubarb_ in the Syrupe, but it is dangerous,
the Syrupe purgeth _Choller_ and _Melancholly_.

_A Conserve of Roses._

Take red _Rose_ buds, clip of all the white, bruised, and withered
from them, then weigh them out, and taking to every pound of
_Roses_ three pound of _Sugar_, stamp the _Roses_ by themselves very
small putting a little juice of _Lemmons_ or _Rose_ water to them as
they wax dry, when you see the _Roses_ small enough, put the _Sugar_
to them, and beat them together till they be well mingled,
then put it up in Gally pots or glasses; in like manner are the
Conserverves of Flowers, of _Violets, Cowslips, Marigolds, Sage_, and
_Sea boise_ made.

_To Preserve Roses or any other Flowers._

Take one pound of _Roses_, three pound of _Sugar_, one pint of
_Rose_ water, or more, make your Syrupe first, and let it stand till it
be cold, then take your _Rose_ leaves, having first clipt off all the
white, put them into the cold Syrupe, then cover them, and set
them on a soft fire, that they may but simper for two or three
hours, then while they are hot put them into pots or glasses for
your use.

_How to Preserve Barbaries._

First take the fairest _Barbaries_, and of them the greatest bunches
you can get, and with a needle take out the stones on the one
side of them, then weigh out to every halfe pound of them one
pound of _Sugar_, put them into a Preserving pan, strow the _Sugar_
on them, and let them boyle a quarter of an hour softly, then taking
out the _Barbaries_ let the Syrupe boyle a quarter of an hour more,
then put in the _Barbaries_ againe, and let them boyle a pretty while
with the Syrupe, then take them from the Syrupe, and let them
both stand till they be cold, and so put them up.

_To keep Barbaries to garnish your Meat._

Take the worst of them, and boyle them in faire water, and
straine the liquor from them, and while the liquor is hot put it into
your _Barbaries_, being clean picked, and stop them up, and if they
mould much, wash them throughly in the liquor, then boyle the
liquor againe, and strayne it, and let it coole, then put it to your
_Barbaries_ againe.

[Illustration: A Rose]

_Conserve of Barbaries._

Take your _Barbaries_, pick them clean in faire branches, and
wash them clean, and dry them on a cloath, then take some other
_Barbaries_, and boyle them in _Clarret_ wine till they be very soft,
then straine them, and rub them so well through the strainer, that
you may know the substance of them, and boyle up this matter
thus strained out, till it be very sweet, and somwhat thick, then setting
it by till it be cold, and then put in your branches of _Barbaries_
into gally pots, or glasses, and fill it up with the cold Syrupe,
and so shall you have both Syrupe, and also _Barbaries_, to use at
your pleasure.

       *       *       *       *       *

_Of Almonds._

_To make Almond Biscate._

Steepe one pound of _Almonds_ so long in cold water, till they will
blanch, then put them in _Rose_-water, and beat them in so much
_Rose_-water as will keep them from growing to an Oyle, and no
more; take one pound of _Sugar_ beaten very fine, and sifted
through a Searce, take the whites of six Eggs beat to a froth, as
you use to doe for other Bisket, with a spoonfull of fine flower,
set the _Almonds_ and _Sugar_ on a soft Charcoal fire, let them boyle
together till they be very thick, and so let them stand till they be
almost cold, then beat the Eggs and that together, put in a little
_Muske_ for the better tast, if you please, then lay them upon papers,
in what proportion you will, and dry them in an Oven, with
a slack fire.

_To make Almond Milke._

Take a rib of _Mutton_ or _Veale_, or rather a _Chicken_, boyle it in
faire water, put thereto _French Barley_, a _Fennill_ root, a _Parsly_
root, _Violet_ leaves, _Strawberry_ leaves, and _Cinquefoyle_ leaves, and
boyle them all together, till the meat be over boyled, then strayne out
the liquor from the rest, while they are boyling blanch a proportion
of _Almonds_ answerable to the liquor, beat them well in a clean
stone Morter, and then grind them therein with _Rose_ water and
_Sugar_, and when they are well ground put in all your liquor by
little and little, and grind with them till they be all well Compounded,
and then strayne it into a faire glasse, and use it at your

_An approved Medicine for the running of the

Make _Almond_ Milke of _Plantine_ water, or else boyle _Plantine_
in the liquor whereof you make your _Almond_ Milk, take a quart of
it, and put thereto three spoonfulls of _Lentive farine_, and three
spoonfulls of _Cinamon_ water, take of this at six in the morning, a
good draught, two hours before dinner another, at four of the
clock in the afternoon, a third, and two hours after supper a
fourth; and twice or thrice between meals, eat a spoonfull of
Conserve of Red _Roses_ at a time.

_Oyle of Almonds_.

Take _Almonds_, blanch them, and put them into a pot, and set
that pot in another pot of water that boyleth, and the steam of
the seething pot will arise and enter into the pot with the _Almonds_,
and that will become Oyle when they are stamped and wringed
through a cloath. Thus they make Oyle of the kernels of _Filberts,
Walnuts,_ &c.

_A Barley Cream to procure sleep, or Almond Milke._

Take a good handfull of French _Barley_, wash it cleane in warme
water, and boyle it in a quart of sayre water to the halfe, then put
our the water from the _Barley_, and put the _Barley_ into a pottell of
new clean water, with a _Parsley,_ and a _Fennell_ root, clean washed,
and picked with _Bourage, Buglos, Violet_ leaves, and _Lettice_, of each
one handfull, boyle them with the _Barley_, till more then halfe be
consumed; then strayne out the liquor, and take of blanched
_Almonds_ a handfull, of the seeds of _Melons, Cucumbers, Citralls_, and
_Gourds_, husked, of each halfe a quarter of an ounce, beat these
seeds, and the _Almonds_ together, in a stone morter, with so much
_Sugar_, and Rose-water as is fit, and strayne them through a cleane
cloath into the liquor, and drink thereof at night going to bed,
and in the night, if this doth not sufficiently provoke sleep, then
make some more of the same liquor, and boyle in the same the
beads, or a little of white _Poppey_.

_An Oyntment to kill the Worms in little Children_.

For stomach Wormes, annoynt the stomach with Oyle of _Wormwood,_
and the belly with Oyle of sweet _Almonds_, for belly Wormes take
all of _Wormwood_, Oyle of _Savine_, and the Powder of _Aloe Cicatrina_,
finely beaten, annoynt the belly therewith, morning and evening.
You must not use _Savine_ in Medicines for Mayden Children,
but in stead of Oyle of _Savine_, take as much of an Oxes

_To make the best white Puddings_.

Take a pound of _Almonds_, blanch them, putting in
a little Milk sometime to them in the stamping, then put to them
three handfulls of fine Flower, or as much grated bread first baked
in an Oven, six Eggs well beaten, a good deale of marrow cut in
little pieces, season them with _Nutmeg_ and _Sugar_, three spoonfulls
of _Rose-water_, and a little Salt; temper them all together,
with as much Cream as will serve to wet or mingle them; and so
fill them up.

_An Almond Candle_.

Blanch Jordan _Almonds_, beat them with a little small Ale, and
strayne them out with as much more Ale as you minde to make
your Caudle of, then boyle it as you doe an Egg Caudle, with a
little Mace in it, and when it is off the fire sweeten it with Sugar.

_To make fine white Leach of Almonds_.

Take halfe a pound of small Almonds, beat them, and strayne
them with Rose water, and sweet Milk from the Cow, and put into
it two or three pieces of large Mace, one graine of Musk, two
ounces of Isinglasse, and so boyle it in a Chafin-dish of coales, a
quarter of an hour, till it will stand, which you shall try thus,
set a saucer in a little cold water, so that none come into it, and
put a spoonfull of the Leach into it, and if you see that stand, rake
the other off the fire, then you may slice it in what fashion you

_To make Almond Butter_.

Blanch one pound of _Almonds_, or more; or lesse, as you please,
lay them four hours in cold water, then stamp them with some
Rose water, as fine as you can, put them in a cloath, and presse
out as much Milk as you can, then if you think they be not enough
beat them, and straine them againe, till you get as much
Milk of them, as you can, then set it on the fire, till they be ready
to boyle, putting in a good quantity of Salt and Rose water, to
turne it after one boyling, being turned, take it off, cast it abroad
upon a linnen cloath, being holden between two, then with a
spoon take off the Whey under the cloath, so long as any will
drop or run, then take so much of the finest Sugar you can get, as
will sweeten it, and melt it in as much Rose-water as will serve to
dissolve it, put thereto so much _Saffron_ in fine powder, as will colour
it, and so steeping the _Saffron_ and _Sugar_ in Rose-water, season
your Butter therewith, when you make it up.

[Illustration: Olives]

_To make Almond Cakes_.

Take of Jordan Almonds, one pound, beat them as you doe for
Almond milk, draw them through a strainer, with the yolks of two
or three Eggs, season it well with Sugar, and make it into a thick
Batter, with fine flower, as you doe for Bisket bread, then powre
it on small Trencher plates, and bake them in an Oven, or baking
pan, and these are the best Almond Cakes.

_To make Paste of Almonds_.

Take one pound of small Almonds, blanch them out of hot
water into cold, then dry them with a cloath, and beat them in a
stone Morter, till they come to Past, putting now and then a
spoonful of Rose water to them, to keep them from Oyling, when
they are beaten to fine past, take halfe a pound of _Sugar_ finely
beaten and searsed, put it to your past, and beat it till it will twist
between your fingers and thumb, finely without knots, for then it
is enough, then make thereof Pyes, Birds, Fruits, Flowers, or any
pretty things, printed with Molds, and so gild them, and put them
into your Stove, and use them at your pleasure.

_To make a Marchpine_.

Take a pound of small Almonds, blanch them, and beat them,
as you doe your past of Almonds, then drive it into a sheet of past,
and spread it on a botome of wafers, according to the proportion,
or bignesse you please, then set an edge round about it, as you doe
about a Tart, and pinch it if you will, then bake it in a pan, or Oven,
when it is enough, take it forth, and Ice it with an Ice made
of Rose-water and Sugar, as thick as batter, spread it on with a
brush of bristles, or with feathers, and put it in the Oven againe,
and when you see the Ice rise white and dry, take it forth, and
stick long comfits in it, and set up a staddard in the middest of it,
so gild it, and serve it.

_To make White-Broth with Almonds_.

First look that the Meat be clean washed, and then set it on the
fire, and when it boyleth, scum it clean, and put some salt into the
pot, then take _Rosemary, Thyme, Hysop_, and _Marjerome_, bind them
together, and put them into the pot, then take a dish of sweet
Butter, and put it also into the pot amongst the meat, and take
whole Mase, and bind them in a cloath, and put them into the
pot, with a quantity of Verjuice, and after that take such a quantity
of Almonds as shall serve turne, blanch them, and beat them
in the Morter, and then straine them with the broth when your
Meat is in, and when these Almonds are strained put them in a pot
by themselves, with some _Sugar_, a little _Ginger_, and also a little
Rose water, then stir it while it boyle, and after that take some sliced
_Oringes_ without the kernels, and boyle them with the broth
of the pot, upon a chafin-dish of coales, with a little _Sugar_, and
then have some Sipits ready in a platter, and serve the meat upon
them, and put not your Almonds in till it be ready to be

       *       *       *       *       *

[Illustration: Straw-berries]

_Of Straw-Berries._

_A Tart of Straw-Berries._

Pick and wash your _Straw-Berries_ clean, and put them in the past
one by another, as thick as you can, then take _Sugar, Cinamon_,
and a little _Ginger_ finely beaten, and well mingled together, cast
them upon the _Straw Berries_, and cover them with the lid finely
cut into Lozenges, and so let them bake a quarter of an houre, then
take it out, stewing it with a little _Cinamon_, and _Sugar_, and so
serve it.

       *       *       *       *       *

_Of Hartichoakes_.

_How to make a Hartichoake Pye._

Boyle your _Hartichoakes_, take off all the leaves, pull out all the
strings, leaving only the bottoms, then season them with _Cinamon_
and _Sugar_, laying between every _Hartichoake_ a good piece of
Butter; and when you put your Pye into the Oven, stick the _Hartichoakes_
with slices of _Dates_, and put a quarter of a pint of White-wine
into the Pye, and when you take it out of the Oven, doe the
like againe, with some butter, and sugar, and Rose-water, melting
the butter upon some coales, before you put it into the Pye.

_To keep Hartichoakes for all the yeare._

The fittest time is about _Michaelmas_, and then according to the
proportion of _Hartichoakes_ you will keep, seeth a quantity of water
in a pot or pan, seasoning it so with white salt that it may have
a reasonable tast, then put a fit quantity of white salt into the water,
and boyle them together, and scum them well; then put a
good quantity of good _Vineger_ to them, to make the liquor somewhat
sharp, and boyle it again, then parboyle your _Hartichoakes_
that you mind to keep, in another liquor, take them out of it, and
let them coole, then set your first liquor againe on the fire to
boyle, and scumming it throughly, let it coole againe; when it is
throughly cold, put it up in some firkin, or large earthen pot, and
put in your _Hartichoakes_ to them handsomely, for bruising them;
then cover them close from the aire, and so keep them to spend at
your pleasure.

_To Preserve Hartichoakes_.

Heat water scalding hot first, then put in your _Hartichoakes_ and
scald them, and take away all the bottomes, and leaves about
them, then take _Rose water_ and _Sugar_ and boyle them alone a little
while, then put the _Hartichoakes_ therein, and let them boyle
on a soft fire till they be tender enough, let them be covered all
the time they boyle, then take them out and put them up for
your use.

_To make a maid dish of Hartechoakes_.

Take your _Hartichoakes_ and pare away all the top, even to the
Meat, and boyle them in sweet Broth till they be somewhat tender,
then take them oat, and put them in a dish, and seeth them
with _Pepper, Cinamon_, and _Ginger_, then put them in the dish you
mean to bake them in and put in marrow to them good store, and
so let them bake, and when they be baked, put in a little _Vineger_
and _Butter_, and stick three or four leaves of the _Hartichoakes_ in
the dish when you serve them up, and scrape Sugar upon the dish.


_An Excellent Medicine or Salve for an Ache
coming of cold, easie to be made by any
Countrey Housewife._

Take of good Neats-foot Oyle, Honey, and new Wax, like
quantities, boyle them all well together, then put to them a quarter
so much _of Aqua vitæ_ as was of each of the other, and then setting
it on the fire, boyle it till it be well incorporated together,
then spread it upon a piece of thin Leather, or thick linnen cloath,
and so apply it to the place pained.

_To cake the Ague out of any place_.

Take _Vervine_ and _Black Hemlocke_, of each an handfull, boyle
them in a pint of fresh _Butter_ till they be soft, and begin to parch
againe, then straine the _Butter_ from the hearbs, and put it into a
gally pot, and two or three times annoynt the place grieved with
a spoonfull or two thereof, _probat_.

_For the Ague in Children, or Women with Child_.

Take _Venice Terpentine_, spread it on the rough side of a piece of
thin _Leather_, two fingers breadth, and strew thereon the powder of
_Frankincense_ finely beaten, and upon it some _Nutmeg_ grated, binde
this upon the wrists an hour before the fit comes, and renew it
still till the fit be gone.

_To strengthen the Back weak or diseased._

Take the pith of an Oxes back, wash it in Wine or Ale, and
beating it very small straine it through a course cloath, and make a
Caudle of it, with _Muskadine_ or strong _Ale_ boyling it therein a few
_Dates_ sliced, and the stones taken out, and drink it first and last as
warm as you can, walking well, but temperately after it. Toasted
dates often eaten are very good for the same.

_For a Paine or Ache in the Back._

Take _Nepe, Archangel, Parsley_, and _Clarie_, of each halfe a handfull
wash them cleane, and cut them small, and then fry them with
a little sweet Butter, then take the yolks of three or four Eggs,
beat them well together, and put them to the Hearbs, fry them all
together, and eat them fasting every morning, with some _Sugar_; to
take away the unsavorinesse of the Hearbs, some use to take only
_Clary_ leaves, and _Parsley_ washed, not cut, or _Clary_ leaves alone, and
powring the yolks of the Eggs upon them, so fry them, and eat

_For a suddain Bleeding at the Nose._

Burne an Egg shell in the fire till it be as black as a coale, then
beat it to a fine powder, and let the party snufle it up into his

_A Medicine for Burning or Scalding._

Take _Madenwort_, stamp it, and seeth it in fresh Butter, and
therewith anoynt the place grieved presently.

_For the Canker in Womens Breasts._

Take _Goose_-dung, _Celedonie_, stamp them well together, and
lay it plaister-wise to the soare, it will cleanse the _Canker_, kill the
wormes, and heale the soare.

_For the Canker in the Mouth._

Take the juice of _Plantaine, Vineger_ and _Rose_ water, of each
a like quantity, mingle them together, and wash the mouth often
with them.

_To make a Tooth fall out of it selfe._

Take wheat flower and mix it with the Milk of an Hearb called
_Spurge_, make thereof a past, and fill the hole of the Tooth therewith,
and leave it there, changing it every two houres, and the
Tooth will fall out.

_To take away the cause of the paine in the Teeth._

Wash the mouth two or three times together in the morning
every moneth, with _White-wine_ wherein the root of _Spurge_ hath
been sodden, and you shall never have paine in your Teeth.

_For A Consumption._

Take Ash-keyes so soon as they look wither'd, set them into
an Oven, the bread being drawne, in a pewter, or rather an earthen
dish, and being so dryed pull off the out side, and reserving the
inner part, or the seed, or keyes, beat them to fine powder, and
either mix it with good English honey, and so eat of it, first and
last, morning and evening, a pretty deale of it at once, upon the
point of a knife, or else drink of the powder in some posset Ale, or
thin broth. Mares milk, or Asses milk, which is best, being drunk
warm morning and evening, is the most soveraigne Medicine
for it.

_An excellent Medicine for the Cough of the Lungs._

Take _Fennell_ and _Angelica_ of each one handfull, the leaves in
Summer, roots in Winter, sliced figgs twelve, but if the body be
bound, twenty at least, green Licorice if you can, two or three
good sticks scraped and sliced, Anniseed cleaved and bruised, two
good spoonfulls, two or three Parsley roots scraped, and the pith
taken out, and twenty leaves of Foale-foot, boyle all these in
three pints of _Hysop_ water, to a pint and halfe, then straine it out
into a glasse, putting to it as much white _Sugar_-candy as will make
it sweet, drink hereof, being warmed, five spoonfulls at a time,
first in the morning, and last in the evening, taking heed that you
eat nor drink any thing two howres before nor after.

       *       *       *       *       *

_Of Violets._

_The use of Oyle of Violets._

Oyle of _Violets, Cammomile, Lillies, Elder flowers, Cowslips, Rue,
Wormwood_, and _Mint_, are made after the same sort; Oyle of
_Violets_, if it be rubbed about the Tempels of the head, doth remove
the extream heat, asswageth the head Ache, provoketh sleep, and
moistneth the braine; it is good against melancholly, dullnesse,
and heavinesse of the spirits, and against swellings, and soares
that be over-hot.

_The Syrupe of Violets._

Take faire water, boyle it, scum it, and to every ounce of it so
boyled and scummed, take six ounces of the blew of _Violets_, only
shift them as before, nine times, and the last time take nine ounces
of _Violets_, let them stand between times of shifting, 12 houres,
keeping the liquor still on hot embers, that it may be milk warm,
and no warmer; after the first shifting you must stamp and straine
your last nine ounces of _Violets_, and put in only the juice of them,
then take to every pint of this liquor thus prepared, one pound of
_Sugar_ finely beaten, boyle it, and keep it with stirring till the _Sugar_
be all melted, which if you can, let be done before it boyle,
and then boyle it up with a quick fire. This doth coole and open
in a burning _Ague_, being dissolved in _Almond_ milk, and taken;
especially it is good for any Inflamation in Children. The Conserves
are of the same effect.

_The use of Conserve of Violets and Cowslips._

That of _Cowslips_ doth marvelously strengthen the Braine, preserveth
against Madnesse, against the decay of memory, stoppeth
Head-ache, and most infirmities thereof; for _Violets_ it hath the
same use the Syrupe hath.

[Illustration: Violets]

_To make Paste of Violets, or any kind of Flowers._

Take your Flowers, pick them, and stamp them in an _Alablaster_
morter, then steep them two howres in a sauser of _Rose_-water, after
straine it, and steep a little _Gum Dragon_ in the same water, then
beat it to past, print it in your Moulds, and it will be of the very
colour and tast of the Flowers, then gild them, and so you may
have every Flower in his owne colour, and tast better for the
mouth, then any printed colour.

_Powder of Violets._

Take sweet _Ireos_ roots one ounce, red _Roses_ two ounces, _Storax_
one ounce and a halfe, _Cloves_ two drams, _Marjerome_ one dram,
_Lavinder_ flowers one dram and a halfe, make these into powder;
then take eight graines of fine _Muske_ powdered, also put to it two
ounces of _Rose_-water, stir them together, and put all the rest to
them, and stir them halfe an hour, till the water be dryed, then
set it by one day, and dry it by the fire halfe an houre, and when
it is dry put it up into bagges.

_A good Plaister for the Strangury._

Take _Violets_, and _Hollyhokes_, and _Mercury_, the leaves of these
Hearbs, or the seeds of them, also the rinde of the _Elderne_ tree,
and _Leydwort_, of each of these a handfull, and beat them small,
and seeth them in water, till halfe be consumed, and put thereto
a little oyle Olive, and make thereof a plaister, and lay it to the
soare and reines; also in the summer thou must make him a
drink on this manner, take _Saxifrage_, and the leaves of _Elderne_,
five leav'd grasse, and seath them in a pottell of staile Ale, till the
halfe be wasted, then straine it, and keep it clean, and let the sick
drink thereof first and last, and if you lack these hearbs because of
winter, then take the roots of five-leav'd grasse, and dry them,
and make thereof a powder, then take Oyster-shells, and burne
them, and make powder also of them, and mingling them together,
let the sick use thereof in his pottage, and drink, and it
will help him.

_A Medicine for sore blood-shotten and Rhuematick

Take ground _Ivy_, _Daises_, and _Celedony_, of each a like quantity,
stamp and straine out the juice out of them, and put to it a little
brown _Sugar_ Candy dissolved in white Rose-water, and drop two
or three drops of this liquor at one time into the grieved eye,
with a feather, lying upon the back when you doe it an hour after,
this is a most approved Medicine to take away all _Inflamations,
Spots, Webbs, Itches, Smartings_, or any griefe whatsoever in the eyes.

_A Glister to open and loosen the Body being
bound, which may safely be administred
to any man or woman._

Take _Mellowes_ and _Mercury_ unwashed, of each two handfulls,
halfe a handfull of _Barley_ clean rubbed and washed, boyle them in
a pottell of running water to a quart, then strayne out the water,
and put it in a Skillet, and put to it three spoonfulls of Sallet
Oyle, and two spoonfulls of Honey, and a little salt; then make
it luke warm, and so minister it.

_To cleanse the head, and take the Ache away._

Chew the root of _Pellitory of Spaine_, often in the mouth.

_A Medicine that hath healed old Sores upon
the leggs, that have run so long that
the bones have been seen._

Take a quantity of good sweet _Cream_, and as much _Brimstone_
beaten in fine powder, as will make it thick like Paste, then
take so much _Butter_ as will make it into the form of Oyntmemt,
and herewith annoynt the place grieved, twice a day.

_An Oyntment for a Rupture._

Take of _Sanicle_ two handfulls, of _Adders_ tongue, _Doves_ foot, and
_Shephards purse_, of each as much, of _Limaria_ one handfull, chop
them somewhat small, and boyle them in _Deers_ seuet, untill the
Hearbs doe crumble, and wax dry.

_A Barley Water to purge the Lungs and
lights of all Diseases._

Take halfe a pound of faire _Barley_, a gallon of running water,
_Licorice_ halfe an ounce, _Fennell_ seed, _Violet_ leaves, _Parsley_
seed, of each one quarter of an ounce, red _Roses_ as much, _Hysop_ and
_Sage_ dryed, a good quantity of either, _Harts tongue_ twelve leaves, a
quarter of a pound of _Figges_, and as many _Raisons_, still the _Figges_
and _Raisons_, put them all into a new earthen pot, with the water
cold, let them seeth well, and then strain the clearest from it,
drink of this a good quantity, morning and afternoone, observing
good diet upon it, it taketh away all _Agues_ that come of heat, and
all ill heat; it purgeth the _Lights, Spleene, Kidneyes_, and _Bladder_.

_To Cure the Diseases of the Mother._

Take six or seaven drops of the Spirit of _Castoreum_ in the beginning
of the fit, in two or three spoonfulls of posset _Ale_, applying
a Plaister of _Gavanum_ to the Navill.

_To kill Warts: an approved Medicine._

Take a _Radish_ root, scrape off the out side of it, and rub it all
over with salt, then set it thus dressed upright in a saucer, or some
other small dish, that you may save the liquor that runneth from
it, and therewith annoynt your Warts three or four times in a day,
the oftner the better, and in five or six dayes they will consume
away, _Sepe probatum_.

_For the Piles._

Set a Chafin-dish of coales under a close stoole chaire, or in a
close stoole case, and strew _Amber_ beaten in fine powder, upon
the coales, and sit downe over it, that the smoak may ascend up
into the place grieved.

_A Medicine for the Piles._

Take a little _Orpine, Hackdagger_, and _Elecampane_, stamp them all
together with _Boares_ grease, into the form of an Oyntment, and
lay them to the place grieved.

_A Diet for the Patient that hath Ulcers or
Wounds that will hardly be Cured with
Oyntments, Salves, or Plaisters._

Take one pound of _Guaicum_, boyle it in three pottels of _Ale_,
with a soft fire, to the consuming of two parts, but if it be where
you may have wild Whay, or cheese Whay, they are better. Let
the Patient drink of this morning and evening, halfe a pint at a
time, and let him sweat after it two hours. His drink at his Meals
must be thus used, put into the same vessel where the former was
made, to the _Guaicum_ that is left, three pottels of _Ale_, and not
_Whey_, let it boyle to the one halfe, let him drink thereof at all
times, and at his meale, which must be but one in a day, and that
so little, that he may rise hungry. Thus he must doe for five
dayes together, but he must first be purged.

       *       *       *       *       *

[Illustration: Cowslips]

_Of Cowslips_.

_Oyle of Cowslips._

Oyle of _Cowslips_, if the Nape of the Neck be annointed with it,
is good for the _Palsie_, it comforteth the sinews, the heart and
the head.

_The use of the Oyle of Wormwood, and Oyle
of Mint_.

Oyle of Wormwood is good for straines and bruises, and to comfort
the stomach; it is made of the green Hearb, as are the Oyle
of _Cammomile_, _Rue_, and _Mint_, are made.

Oyle of _Mint_ comforteth the stomack, overlayed or weakned
with Casting, it doth drive back, or dry up Weomend breasts, and
doth keep them from being soare, being therewith annointed.

_Syrupe of Cowslips_.

Instead of running water you must take distilled water of _Cowslips_,
put thereto your _Cowslip_ flowers clean picked, and the
green knobs in the bottome cut off, and therewith boyle up a Syrupe,
as in the Syrupe of _Roses_ is shewed; it is good against the
_Frensie_, comforting and staying the head in all hot _Agues, &c_. It
is good against the _Palsie_, and procures a sick Patient to sleep;
it must be taken in _Almond_-milk, or some other warm thing.

_To keep Cowslips for Salates_.

Take a quart of _White wine_ Vineger, and halfe a quarter of a
pound of fine beaten _Sugar_, and mix them together, then take
your _Cowslips_, pull them out of the podds, and cut off the green
knobs at the lower end, put them into the pot or glasse wherein
you mind to keep them, and well shaking the _Vineger_ and _Sugar_
together in the glasse wherein they were before, powre it upon
the _Cowslips_, and so stirring them morning and evening to make
them settle for three weeks, keep them for your use.

_To Conserve Cowslips_.

Gather your Flowers in the midst of the day when all the dew is
off, then cut off all the white leaving none but the yellow blossome
so picked and cut, before they wither, weigh out ten ounces,
taking to every ten ounces of them, or greater proportion, if
you please, eight ounces of the best refined _Sugar_, in fine powder,
put the _Sugar_ into a pan, and candy it, with as little water as you
can, then taking it off the fire, put in your Flowers by little and
little, never ceasing to stir them till they be dry, and enough;
then put them into glasses, or gally pots, and keep them dry for
your use. These are rather Candied then Conserved _Cowslips_.

_To Preserve all kinde of Flowers in the Spanish
Candy in Wedges_.

Take _Violets_, _Cowslips_, or any other kinde of Flowers, pick
them, and temper them with the pap of two roasted _Apples_, and a
drop or two of _Verjuice_, and a graine of _Muske_, then take halfe a
pound of fine hard _Sugar_, boyle it to the height of _Manus Christi_,
then mix them together, and pour it on a wet Pye plate, then cut it
it in Wedges before it be through cold, gild it, and so you may
box it, and keep it all the year. It is a fine sort of Banquetting
stuffe, and newly used, your _Manus Christi_ must boyle a good
while and be kept with good stirring.

_A Medicine to break and heale sore breasts
of Women, used by Mid-wives, and
other skillfull Women in_

Boyle _Oatmeale,_, of the smallest you can get, and red _Sage_ together,
in running or Conduict water, till it be thick enough to make
a Plaister and then put into it a fit proportion of _Honey_, and let it
boyle a little together, take it off the fire, and while it is yet boyling
hot, put thereto so much of the best _Venice Terpentine_ as will
make it thick enough to spread, then spreading it on some soft
leather, or a good thick linnen cloath, apply it to the brest, and
it will first break the soare; and after that being continued, will
also heale it up.

_A Medicine that hath recovered some from
the Dropsie whome the Physitian
hath given over_.

Take green _Broome_ and burne it in some clean place, that you
may save the ashes of it, take some ten or twelve spoonfulls of the
same Ashes, and boyle them in a pint of _White_ wine till the vertue
of it be in the wine, then coole it, and drayne the wine from the
dreggs, and make three draughts of the Wine, and drink one fasting
in the morning, another at three in the afternoone, another
late at night neer going to bed. Continue this, and by Gods grace
it will cure you.

_An especiall Medicine for all manner of Poyson_.

Take _Hemp seed_, dry it very well, and get off the husks, and
beat the _Hemp seed_ into fine powder, take _Mintes_ also, dry them,
and make them into powder, boyle a spoonfull of either of these
in halfe a pint of _Goats_ milk, a pretty while, then put the milk into
a cup to coole, and put into it a spoonfull of _Treacle_, and stir
them together till it be coole enough, then drink it in the morning
fasting, and eat nothing till noon, or at least two hours; doe
the like at night, and use it so three dayes, and it will kill and overcome
any poyson.

_Doctor_ Lewin's _Unguentum Rosatum, good
for the heat in the Back._

Take a certain quantity of _Barrowes_ grease; Oyle of sweet _Almonds_,
and _Rose-water_, either red or damask, of each a like quantity,
but of neither so much as of the _Hoggs_ grease, beat them together
to an Oyntment, put it in some gally pot, and when you would use it,
heat it, and therewith annoynt the Back and Reins.

       *       *       *       *       *

_Of Beanes._

_To defend Humours._

Take _Beanes_, the rinde or the upper skin being pul'd off, bruise
them, and mingle them with the white of an Egg, and make
it stick to the temples, it keepeth back humours flowing to the

_To dissolve the Stone; which is one of the Physitians
greatest secrets._

Take a peck of green _Beane_ cods, well cleaved, and without
dew or rain, and two good handfulls of _Saxifrage_, lay the same into
a Still, one row of _Bean_ cods, another of _Saxifrage_, and so Distill
another quart of water after this manner, and then Distill another
proportion of _Bean_ codds alone, and use to drink oft these two
Waters; if the Patient be most troubled with heat of the Reins,
then it is good to use the _Bean_ codd water stilled alone more often,
and the other upon comming downe of the sharp gravell or

[Illustration: Beanes]

_Unguentum Sanativum_.

Take of _Terpentine_ one pound, _Wax_ six ounces, Oyle of _Cammomile_
halfe a pint, put all these together in a pan, and put to them
a handfull of _Cammomile_, bruised, or cut very small, boyle them
upon a soft fire till they be well melted, and no more; then take
it from the fire, and strayne it into a clean pan, and so let it coole
all night, and in the morning put it up for your use. This Oyntment
is good for any cut, wound, or breaking of the flesh, it eateth
away dead flesh, and ranklings, and doth heale againe quickly.

_A Serecloath for all Aches_.

Take _Rossen_ one pound, _Perrossen_ a quarter of a pound, as _Mastick_
and _Deer sewet_ the like, _Turpentine_ two ounces, _Cloves_ bruised,
one ounce, _Mace_ bruised, two ounces, _Saffron_ two drams, boyle
all these together in Oyle of _Cammomile_, and keep it for your use.

_An Oyntment to be made at any time of the
yeare, and is approved good, and hath
helped old Paines, Griefes, and

Take _Steers Gall, Sallet Oyle_ and _Aqua vita_ of each five spoon-fulls,
boyle them together a little, and therewith annoint the place
pained, by the fire, and lay a warm cloath on it.

_An Oyntment for the Sciatica_.

Roaste a handfull or two of _Onions_, and take _Neats-foot_ Oyle,
and _Aqua vita_, of each a pint, stamp, or rather boyle all these together
to an Oyle, or Oyntment, and straine it into a gally pot,
and therewith annoynt the place grieved as hot as you can endure
it, morning and evening.

_A Water to drive away any Infection._

Take _Draggons, Angelica, Rue, Wormwood_, of each a handfull,
chop them pretty small, and steep them in a quart of _White-wine_,
twenty four hours, then distill them in a Still, and reserve the water
in a glasse close stopped; give to the sick Patient six or seaven
spoonfuls thereof at a time fasting, and let him fast an houre and
an halfe after, and keep himselfe very warme in his bed, or

_An excellent Conservative for the stomach,
helping digestion, warming the braine,
and drying the Rheumes_.

Take two ounces of good old Conserve of red _Roses_, of chosen
_Methridate_ two drams, mingle them well together, and eat thereof
to bed-ward, the quantity of a hazell nut; this doth expell all
windinesse of the stomach, expelleth raw humours and venomous
vapours, causeth good digestion, dryeth the Rheume, strengthneth
the memory and sight.

_An Oyntmnt for any wound or sore_.

Take two pound of _Sheeps_ suet, or rather _Deers_ suet, a pint of
_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

_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

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

       *       *       *       *       *

_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,

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

       *       *       *       *       *


_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

       *       *       *       *       *

_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

_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._

Take a kettle of water, put salt to it, boyle it well, then take
your raw _Cucumbers_, put them into it, and keep them with turning
up and downe very softly, till they be as it were per-boyled,
then take them out, and lay them aside till they be cold, then put
them up in the vessel you will keep them in, and when the liquor
is cold, straine it into them, till they be all covered.

_To Pickle Cucumbers to keep all the yeare._

Pare a good quantity of the rindes of _Cucumbers_, and boyle
them in a quart of running water, and a pint of wine _Vineger_,
with a handfull of _salt_, till they be soft, then letting them stand
till the liquor be quite cold, pour out the liquor from the rinds,
into some little barrel, earthen pot, or other vessel, that may be
close stopped, and put as many of the youngest _Cucumbers_ you can
gather, therein, as the liquor will cover, and so keep them close
covered, that no winde come to them, to use all the year till they
have new; if your _Cucumbers_ be great, 'tis best to boyle them in
the liquor till they be soft.

       *       *       *       *       *


_To make Snow._

Take a quart of thick _Creame_, and five or six whites of _Eggs_,
a sauser full of _sugar_ finely beaten, and as much _Rose water_, beat
them all together, and always as it riseth take it out with a spoon,
then take a loaf of _Bread_, cut away the crust, set it in a platter,
and a great _Rosemary_ bush in the middest of it, then lay your
Snow with a Spoon upon the _Rosemary_, and so serve it.

_To make Spiced Bread._

Take two pound of Manchet paste, sweet _Butter_ halfe a pound,
_Currants_ halfe a pound, _sugar_ a quarter, and a little _Mace_, if you
will put in any, and make it in a loafe, and bake it in an Oven,
no hotter then for Manchet.

_To make Craknels._

Take five or six pints of the finest _Wheat_ flower you can get, to
which you must put in a spoonfull (and not above) of good _Yest_,
then mingle it well with _Butter, cream, Rose-water_, and _sugar_, finely
beaten, and working it well into paste, make it after what forme
you will, and bake it.

_To make Veale-tooh's, or Olives._

Take the _Kidney_ of a line of _Veale_ roasted, with a good deale of
the fat, and a little of the flesh, mingle it very small, and put to it
two _Eggs_, one _Nutmeg_ finely grated, a good quantity of _sugar_,
a few _Currants_, a little _salt_, stir them well together, and make them
into the form of little _Pasties_, and fry them in a pan with sweet

_To make a Barley Creame to procure sleepe, or Almond

Take a good handfull of French _Barley_, wash it cleane in warme
water, and boyle it in a quart of fayre water to the halfe, then put
out the water from the _Barley_, and put the _Barley_ into a pottell of
new clean water, with a _Parsley_, and a _Fennell_ root, clean washed,
and picked with _Bourage, Buglos, Violet_ leaves, and _Lettice_, of each
one handfull, boyle them with the _Barley_, till more then halfe be
consumed; then strayne out the liquor, and take of blanched
_Almonds_ a handfull, of the seeds of _Melons, Cucumbers, Citralls_, and
_Gourds_, husked, of each halfe a quarter of an ounce, beat these
seeds, and the _Almonds_ together, in a stone morter, with so much
_Sugar_, and _Rose-water_ as is fit, and strayne them through a cleane
cloath into the liquor, and drink thereof at night going to bed,
and in the night, if this doth not sufficiently provoke sleep, then
make some more of the same liquor, and boyle in the same the
heads, or a little of white _Poppey_.

_To pickle Oysters._

Take a peck of the greatest _Oysters_, open them, and put the liquor
that comes from them saved by it selfe, to as much _White-wine_,
and boyle it with a pound of _Pepper_ bruised, two or three
spoonfulls of large _Mace_, and a handfull of _salt_, till the liquor
begin to waste away, then put in your _Oysters_, and plump them,
and take them off the fire till they be cold, and so put them up in
little barrels very close.

_To make very fine Sausages._

Take four pound and a halfe of _Porck_, chop it small, and put to
it three pound of _Beefe_ sewet, and chop them small together, then
put to them a handfull of _Sage_, finely shred, one ounce of _Pepper_,
one ounce of _Mace_, two ounces of _Cloves_, a good deale of _salt_, eight
Eggs very well beaten before you put them in, then work them
well with your hand, till they be throughly mingled, and then fill
them up. Some like not the Eggs in them, it is not amisse therefore
to leave them out.

_To cast all kind of Sugar works into Moulds._

Take one pound of _Barabry Sugar_, Clarifie it with the white of
an Egg, boyle it till it will roule between your finger and your
thumb, then cast it into your standing Moulds, being watered two
hours before in cold water, take it out and gild them to garnish a
_Marchpine_ with them at your pleasure.

_To make all kinde of turned works in fruitage,

Take the strongest bodyed _Sugar_ you can get, boyle it to the
height of _Manus Christi_, take your stone, or rather pewter moulds,
being made in three pieces; tye the two great pieces together
with _Inkle_, then poure in your _Sugar_ being highly boyled, turne
it round about your head apace, and so your fruitage will be hollow,
whether it be _Orange_, or _Lemmon_, or whatsoever your Mould
doth cast, after they be cast you must colour them after their naturall

_To make a Sallet of all kinds of Hearbs_.

Take your Hearbs and pick them very fine in faire water, and
pick your Flowers by themselves, and wash them clean, then
swing them in a strayner, and when you put them into a dish mingle
them with _Cucumbers_ or _Lemmons_ pared and sliced, also scrape
_sugar_, and put in _Vineger_ and _Oyle_, then spread the Flowers on the
top of the _sallet_, and with every sort of the aforesaid things garnish
the dish about, then take Eggs boyled hard, and lay about the dish
and upon the Sallet.

_To make Fritter-stuffe_

Take fine flower, and three or four Eggs, and put into the flower,
and a piece of Butter, and let them boyle all together in a
dish or chaffer, and put in _sugar, cinamon, ginger_, and _rose_ water, and
in the boyling put in a little grated Bread, to make it big, then
put it into a dish, and beat it well together, and so put it into your
mould, and fry it with clarified Butter, but your Butter may not
be too hot, nor too cold.

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*** End of this LibraryBlog Digital Book "A Book of Fruits and Flowers" ***

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