,a ,,book ,,of ,fruits ,flowers4 ,,shewing ,the ,nature and ,use of them1 either for ,meat or ,medicine4 ,,as ,,also3 ,to ,preserve1 ,conserve1 ,candy1 and in ,wedges1 or ,dry them4 ,to make ,powders1 ,civet bagges1 all sorts of ,sugar-works1 turn'd works in ,sugar1 ,hollow1 or ,frutages2 and to ,pickell them4 ,and for ,meat4 ,to make ,pyes1 ,biscat1 ,maid ,dishes1 ,marchpanes1 ,leeches1 and ,snow1 ,craknels1 ,caudels1 ,cakes1 ,broths1 ,fritter-stuffe1 ,puddings1 ,tarts1 ,syrupes1 and ,sallets4 ,for ,medicines4 ,to make all sorts of ,poultisses1 and ,serecloaths for any member swell'd or inflamed1 ,ointments1 ,waters for all ,wounds1 and ,cancers1 ,salves for ,aches1 to take the ,ague out of any place ,burning or ,scalding2 ,for the stopping of suddain ,bleeding1 curing the ,piles1 ,ulcers1 ,ruptures1 ,coughs1 ,consumptions1 and killing of ,warts1 to dissolve the ,stone1 killing the ,ring-worme1 ,emroids1 and ,dropsie1 ,paine in the ,ears and ,teeth1 ,deafnesse4 ,contra vim mortis1 non est ,medicamen in hortis4 ,,london3 ,printed by ,m4,s4 for ,tho3 ,fenner at the ,south entrance of the ,royall ,exchange1 ,london1 #afec4 99 99 99 99 99 ,of ,lemmons4 ,illustration3 ,lemmon4 ,a ,lemmon ,sallet4 ,take ,lemmons1 rub them upon a ,grate1 to make their rinds smooth1 cut them in halves1 take out the meat of them1 and boyle them in faire water a good while1 changing the water once or twice in the boyling1 to take away the bitternesse of them1 when they are tender take them out and scrape away all the meat 7if any be left7 very cleane1 then cut them as thin as you can 7to make them hold7 in a long string1 or in reasonable short pieces1 and lay them in your glasse1 and boyling some of the best ,white-wine vineger with shugar1 to a reasonable thin ,syrupe1 powre it upon them into your glasse1 and keep them for your use4 ,to ,preserve ,oranges or ,lemmons4 ,take your ,oranges or ,lemmons1 lay them in water three dayes1 and three nights1 to take away their bitternesse1 then boyle them in faire water till they be tender1 make as much ,syrupe for them as will make them swim about the pan1 let them not boyle too long therein1 for it will make the skins tough2 then let them lie all night in the ,syrupe1 to make them take the ,syrupe in the morning1 boyle the ,syrupe to his thicknesse1 and put them in gally pots or glasses1 to keep all the yeare1 and this is the best way to ,preserve ,orenges1 ,lemmons1 or ,citrons4 ,to make ,past of ,lemmons4 ,take halfe a dozen of thick-rined ,lemmons1 cut them through the middest1 and boyle them tender in faire water1 then stamp them in a ,morter1 strayne the juyce or pulp from them1 and dry it1 and put two pound of ,shugar to it1 then make it into what fashion you will1 on a sheet of white paper1 dry it in an ,oven1 and turne it often for two dayes and two nights1 for in that time it will be dry enough2 box it thus up1 and it will endure all the ,yeare4 ,sweet ,bagges to lay amongst ,linnen4 ,take ,orris1 ,cypris1 ,calamus1 ,fusis1 all of them grosse beaten1 and ,gallingall roots1 of each a handfull1 and as much of the small tops of ,lavender1 dryed1 and put them into baggs to lay among your cloaths4 ,you may put in a handfull or two of ,damask ,rose leaves dryed1 which will somewhat better the sent4 ,medicines made of ,lemmons4 ,to take away the ,spots1 or red ,pimpels of the face4 ,take halfe a pint of raine water1 and halfe a pint of good ,verjuice1 seeth it till it be halfe consumed1 then whilst it boils fill it up againe with juyce of ,lemmon1 and so let it seeth a pretty while2 then take it from the fire1 and when it is cold put to it the whites of four new laid ,eggs1 well beaten1 and with this water annoynt the place often4 ,a very good ,medicine for the ,stone4 ,make a ,posset of a quart of ,rhenish wine1 a pint of ,ale and a pint of ,milke1 then take away the curd1 and put into the drink1 two handfulls of ,sorrell1 one handfull of ,burnet1 and halfe a handfull of ,balm1 boyle them together a good while1 but not too long1 least the drink be too unpleasant1 then take of the drink a quarter of a pint1 or rather halfe a pint1 at once1 at morning1 and to bed-ward1 putting therein first two or three spoonfulls of juice of ,lemmons1 this is an excellent ,medicine for the ,stone in the ,kidneyes1 to dissolve and bring it away4 ,it is very good in these ,diseases of the ,stone1 to use ,burnet often in your drink at ,meales1 and often to steep it in over night1 and in the morning put in three or foure spoonfulls of juice of ,lemmons1 and to drink thereof a good draught every morning a week together1 about the full of the ,moone1 three dayes before1 and three dayes after4 ,to roste a ,shoulder of ,mutton with ,lemmons4 ,take a ,shoulder of ,mutton halfe rosted1 cut off most of the meat thereof1 in thin slices1 into a faire dish with the gravy thereof1 put thereto about the quantity of a pint of clarret wine1 with a spoonfull or two at most of the best wine ,vineger1 season it with ,nutmeggs1 and a little ,ginger1 then pare off the rines of one or two good ,lemmons1 and slice them thin into the ,mutton1 when it is almost well stewed between two dishes1 and so let them stew together two or three warmes1 when they are enough1 put them in a clean dish1 and take the shoulder blade being well broyled on a grid-iron1 and lay it upon your meat1 garnishing your dishes with some slices and rinds of the ,lemmons1 and so serve it4 ,to ,boyle ,a ,capon with ,oranges and ,lemmons4 ,take ,orenges and ,lemmons peeled1 and cut them the long way1 and if you can keep your cloves whole1 and put them into your best ,broth of ,mutton or ,capon1 with ,prunes or ,currants three or four dayes1 and when they have been well sodden1 cut whole ,pepper1 great ,mase1 a great peice of ,suggar1 some ,rose-water1 and either ,white wine1 or ,clarret wine1 and let all these seeth together a while1 and serve it upon ,sopps with your ,capon4 ,a ,lemmond ,sallet4 ,cut out slices of the peele of the ,lemmons1 long wayes1 a quarter of an inch one piece from another1 and then slice the ,lemmons very thin1 and lay them in a dish crosse1 and the peeles about the ,lemmons1 and scrape a good deal of ,suggar upon them1 and so serve them4 99 99 99 99 99 ,of ,quinces4 ,the best way to ,preserve ,quinces4 ,first pare and coare the ,quinces1 and boyle them in faire water till they be very tender1 not covering them1 then taking them out of the water1 take to every pound of them1 two pound of ,sugar1 and half a pint of water1 boyle it to a ,syrupe1 scumming it well1 then put in some of the ,jelly that is washed from the ,quince kernels1 and after that1 making it boyle a little1 put in your ,quinces1 boyle them very fast1 keeping the holes upward as neer as you can1 for fear of breaking1 and when they are so tender that you may thrust a rush through them1 take them off1 and put them up in your glasses1 having first saved some ,syrupe till it be cold to fill up your glasses4 ,a speciall ,remembrance in doing them4 ,when you ,preserve ,quinces1 or make ,marmalade1 take the ,kernels out of the raw ,quinces1 and wash off the ,jelly that groweth about them1 in faire water1 then straine the water and ,jelly from the kernels1 through some fine ,cobweb laune1 and put the same into the ,marmalade1 or preserved ,quinces1 when they are well scum'd1 but put not so much into your ,quinces1 as into the ,marmalade1 for it will ,jelly the ,syrupe too much2 put six or seven spoonfulls of ,syrupe into the ,jelly4 ,before you put it into the ,marmalade1 you must boyle your ,quinces more for ,marmalade1 then to preserve your ,quinces1 and least of them when you make your clear ,cakes4 ,when you would preserve your ,quinces white1 you must not cover them in the boyling1 and you must put halfe as much ,sugar more for the white1 as for the other4 ,when you would have them red1 you must cover them in the boyling4 ,illustration3 ,quince ,to ,pickle ,quinces4 ,boyle your ,quinces that you intend to keep1 whole and unpared1 in faire water1 till they be soft1 but not too violently for feare you break them1 when they are soft take them out1 and boyle some ,quinces pared1 quarter'd1 and coar'd1 and the parings of the ,quinces with them in the same liquor1 to make it strong1 and when they have boyled a good time1 enough to make the liquor of sufficient strength1 take out the quartered ,quinces and parings1 and put the liquor into a pot big enough to receive all the ,quinces1 both whole and quartered1 and put them into it1 when the liquor is thorow cold1 and so keep them for your use close covered4 ,to make ,quince ,cakes4 ,prepare your ,quinces1 and take the just weight of them in ,sugar1 beaten finely1 and searcing halfe of it1 then of the rest make a ,syrupe1 using the ordinary proportion of a pint of water to a pound of ,sugar1 let your ,quinces be well beaten1 and when the ,syrupe is cand height1 put in your ,quince1 and boyle it to a past1 keeping it with continuall stirring1 then work it up with the beaten ,sugar which you reserved1 and these ,cakes will tast well of the ,quinces4 ,to make ,printed ,quidony of ,quinces4 ,take two pound of ,quinces1 paired1 coared1 and cut in small pieces1 and put them into a faire posnet1 with a quart of faire water1 and when they are boyled tender1 put into them one pound of ,sugar clarified1 with halfe a pint of faire water1 let them boyle till all the fruit fall to the bottom of the posnet1 then let the liquid substance run through a faire linnen cloath into a clean bason1 then put it into a posnet1 and let it boyle till it come to a jelly1 then ,print it in your ,moulds1 and turne it into your boxes4 ,you shall know when it is ready to ,print1 by rouling it on the back of a ,spoone4 99 99 99 99 99 ,of ,roses4 ,to make sweet ,bagges to lay ,linnen in4 ,take ,damask ,rose budds1 pluck them1 and dry the leaves in the shadow1 the tops of ,lavender flowers1 sweet ,margerom1 and ,basill1 of each a handfull1 all dryed and mingled with the ,rose leaves1 take also of ,benjamin1 ,storax1 ,gallingall roots1 and ,ireos or ,orris roots1 twice as much of the ,orris as of any of the other1 beaten in fine powder3 a peece of cotten wool wetted in ,rose-water1 and put to it a good quantity of ,musk and ,ambergreece made into powder1 and sprinkle them with some ,civet dissolved in ,rose-water1 lay the ,cotten in double paper1 and dry it over a chaffin dish of coales3 ,lastly1 take halfe a handfull of ,cloves1 and as much ,cinamon bruised1 not small beaten1 mixe all these together1 and put them up in your ,bagge4 ,a very good ,poultis for any ,member swell'd and inflamed1 and not broken1 to take away the paine4 ,take three pints of new milk1 of stale ,manchet crums two handfulls1 or so much as shall make the milk somewhat thick1 and thereto put two handfulls of dryed red ,rose leaves1 and three ounces of ,oyle of ,roses1 boyle all these together to the thicknesse of a ,poultisse1 then let it stand and coole1 and while it cooleth rake a spoonfull of ,oyle of ,roses1 and with a warm hand rub the place grieved1 till the ,oyle be dryed in1 and then lay the ,poultisse as warm as you may endure it1 to the part inflamed2 doe this morning and evening for three or four dayes1 as you shall see cause4 ,to make a sweet ,cake1 and with it a very sweet water4 ,take ,damask ,rose leaves1 ,bay leaves1 ,lavinder tops1 sweet ,marjerome tops1 ,ireos powder1 ,damask powder1 and a little ,musk first dissolved in sweet water1 put the ,rose leaves and hearbs into a ,bason1 and sprinkle a quarter of a pint of ,rose-water among them1 and stirring them all together1 cover the ,bason close with a dish1 and let them stand so covered1 all night1 in the morning ,distill them1 so shall you have at once an excellent sweet water1 and a very fine sweet ,cake to lay among your finest linnen4 ,oyle of ,roses4 ,take ,sallet ,oyle and put it into an earthen pot1 then take ,rose leaves1 clip off all the white1 and bruise them a little1 and put them into the ,oyle1 and then stop the top close with past1 and set it into a boyling pot of water1 and let it boyle one hour1 then let it stand al one night upon hot embers1 the next day take the ,oyle1 and straine it from the ,rose leaves1 into a glasse1 and put therein some fresh ,rose leaves1 clipt as before1 stop it1 and set it in the ,sun every day for a fortnight or three weeks4 ,syrupe of ,roses4 ,take ,damask ,roses1 clip off the white of them1 and take six ounces of them to every pint of faire water1 first well boyled and scummed1 let them stand so as abovesaid1 twelve hours1 as you doe in the ,syrupe of ,violets1 wringing out the ,roses and putting in new eight times1 then wringing out the last put in onely the juice of four ounces of ,roses1 so make it up as before1 if you will put in ,rubarb1 take to every two drams1 slice it1 string it on a thred1 hang it within the pot after the first shifting1 and let it infuse within your ,roses3 ,some use to boyle the ,rubarb in the ,syrupe1 but it is dangerous1 the ,syrupe purgeth ,choller and ,melancholly4 ,a ,conserve of ,roses4 ,take red ,rose buds1 clip of all the white1 bruised1 and withered from them1 then weigh them out1 and taking to every pound of ,roses three pound of ,sugar1 stamp the ,roses by themselves very small putting a little juice of ,lemmons or ,rose water to them as they wax dry1 when you see the ,roses small enough1 put the ,sugar to them1 and beat them together till they be well mingled1 then put it up in ,gally pots or glasses2 in like manner are the ,conserverves of ,flowers1 of ,violets1 ,cowslips1 ,marigolds1 ,sage1 and ,sea boise made4 ,to ,preserve ,roses or any other ,flowers4 ,take one pound of ,roses1 three pound of ,sugar1 one pint of ,rose water1 or more1 make your ,syrupe first1 and let it stand till it be cold1 then take your ,rose leaves1 having first clipt off all the white1 put them into the cold ,syrupe1 then cover them1 and set them on a soft fire1 that they may but simper for two or three hours1 then while they are hot put them into pots or glasses for your use4 ,how to ,preserve ,barbaries4 ,first take the fairest ,barbaries1 and of them the greatest bunches you can get1 and with a needle take out the stones on the one side of them1 then weigh out to every halfe pound of them one pound of ,sugar1 put them into a ,preserving pan1 strow the ,sugar on them1 and let them boyle a quarter of an hour softly1 then taking out the ,barbaries let the ,syrupe boyle a quarter of an hour more1 then put in the ,barbaries againe1 and let them boyle a pretty while with the ,syrupe1 then take them from the ,syrupe1 and let them both stand till they be cold1 and so put them up4 ,to keep ,barbaries to garnish your ,meat4 ,take the worst of them1 and boyle them in faire water1 and straine the liquor from them1 and while the liquor is hot put it into your ,barbaries1 being clean picked1 and stop them up1 and if they mould much1 wash them throughly in the liquor1 then boyle the liquor againe1 and strayne it1 and let it coole1 then put it to your ,barbaries againe4 ,illustration3 ,a ,rose ,conserve of ,barbaries4 ,take your ,barbaries1 pick them clean in faire branches1 and wash them clean1 and dry them on a cloath1 then take some other ,barbaries1 and boyle them in ,clarret wine till they be very soft1 then straine them1 and rub them so well through the strainer1 that you may know the substance of them1 and boyle up this matter thus strained out1 till it be very sweet1 and somwhat thick1 then setting it by till it be cold1 and then put in your branches of ,barbaries into gally pots1 or glasses1 and fill it up with the cold ,syrupe1 and so shall you have both ,syrupe1 and also ,barbaries1 to use at your pleasure4 99 99 99 99 99 ,of ,almonds4 ,to make ,almond ,biscate4 ,steepe one pound of ,almonds so long in cold water1 till they will blanch1 then put them in ,rose-water1 and beat them in so much ,rose-water as will keep them from growing to an ,oyle1 and no more2 take one pound of ,sugar beaten very fine1 and sifted through a ,searce1 take the whites of six ,eggs beat to a froth1 as you use to doe for other ,bisket1 with a spoonfull of fine flower1 set the ,almonds and ,sugar on a soft ,charcoal fire1 let them boyle together till they be very thick1 and so let them stand till they be almost cold1 then beat the ,eggs and that together1 put in a little ,muske for the better tast1 if you please1 then lay them upon papers1 in what proportion you will1 and dry them in an ,oven1 with a slack fire4 ,to make ,almond ,milke4 ,take a rib of ,mutton or ,veale1 or rather a ,chicken1 boyle it in faire water1 put thereto ,french ,barley1 a ,fennill root1 a ,parsly root1 ,violet leaves1 ,strawberry leaves1 and ,cinquefoyle leaves1 and boyle them all together1 till the meat be over boyled1 then strayne out the liquor from the rest1 while they are boyling blanch a proportion of ,almonds answerable to the liquor1 beat them well in a clean stone ,morter1 and then grind them therein with ,rose water and ,sugar1 and when they are well ground put in all your liquor by little and little1 and grind with them till they be all well ,compounded1 and then strayne it into a faire glasse1 and use it at your pleasure4 ,an approved ,medicine for the running of the ,reines4 ,make ,almond ,milke of ,plantine water1 or else boyle ,plantine in the liquor whereof you make your ,almond ,milk1 take a quart of it1 and put thereto three spoonfulls of ,lentive farine1 and three spoonfulls of ,cinamon water1 take of this at six in the morning1 a good draught1 two hours before dinner another1 at four of the clock in the afternoon1 a third1 and two hours after supper a fourth2 and twice or thrice between meals1 eat a spoonfull of ,conserve of ,red ,roses at a time4 ,oyle of ,almonds4 ,take ,almonds1 blanch them1 and put them into a pot1 and set that pot in another pot of water that boyleth1 and the steam of the seething pot will arise and enter into the pot with the ,almonds1 and that will become ,oyle when they are stamped and wringed through a cloath4 ,thus they make ,oyle of the kernels of ,filberts1 ,walnuts1 c4 ,a ,barley ,cream to procure sleep1 or ,almond ,milke4 ,take a good handfull of ,french ,barley1 wash it cleane in warme water1 and boyle it in a quart of sayre water to the halfe1 then put our the water from the ,barley1 and put the ,barley into a pottell of new clean water1 with a ,parsley1 and a ,fennell root1 clean washed1 and picked with ,bourage1 ,buglos1 ,violet leaves1 and ,lettice1 of each one handfull1 boyle them with the ,barley1 till more then halfe be consumed2 then strayne out the liquor1 and take of blanched ,almonds a handfull1 of the seeds of ,melons1 ,cucumbers1 ,citralls1 and ,gourds1 husked1 of each halfe a quarter of an ounce1 beat these seeds1 and the ,almonds together1 in a stone morter1 with so much ,sugar1 and ,rose-water as is fit1 and strayne them through a cleane cloath into the liquor1 and drink thereof at night going to bed1 and in the night1 if this doth not sufficiently provoke sleep1 then make some more of the same liquor1 and boyle in the same the beads1 or a little of white ,poppey4 ,an ,oyntment to kill the ,worms in little ,children4 ,for stomach ,wormes1 annoynt the stomach with ,oyle of ,wormwood1 and the belly with ,oyle of sweet ,almonds1 for belly ,wormes take all of ,wormwood1 ,oyle of ,savine1 and the ,powder of ,aloe ,cicatrina1 finely beaten1 annoynt the belly therewith1 morning and evening4 ,you must not use ,savine in ,medicines for ,mayden ,children1 but in stead of ,oyle of ,savine1 take as much of an ,oxes ,gall4 ,to make the best white ,puddings4 ,take a pound of ,almonds1 blanch them1 putting in a little ,milk sometime to them in the stamping1 then put to them three handfulls of fine ,flower1 or as much grated bread first baked in an ,oven1 six ,eggs well beaten1 a good deale of marrow cut in little pieces1 season them with ,nutmeg and ,sugar1 three spoonfulls of ,rose-water1 and a little ,salt2 temper them all together1 with as much ,cream as will serve to wet or mingle them2 and so fill them up4 ,an ,almond ,candle4 ,blanch ,jordan ,almonds1 beat them with a little small ,ale1 and strayne them out with as much more ,ale as you minde to make your ,caudle of1 then boyle it as you doe an ,egg ,caudle1 with a little ,mace in it1 and when it is off the fire sweeten it with ,sugar4 ,to make fine white ,leach of ,almonds4 ,take halfe a pound of small ,almonds1 beat them1 and strayne them with ,rose water1 and sweet ,milk from the ,cow1 and put into it two or three pieces of large ,mace1 one graine of ,musk1 two ounces of ,isinglasse1 and so boyle it in a ,chafin-dish of coales1 a quarter of an hour1 till it will stand1 which you shall try thus1 set a saucer in a little cold water1 so that none come into it1 and put a spoonfull of the ,leach into it1 and if you see that stand1 rake the other off the fire1 then you may slice it in what fashion you please4 ,to make ,almond ,butter4 ,blanch one pound of ,almonds1 or more2 or lesse1 as you please1 lay them four hours in cold water1 then stamp them with some ,rose water1 as fine as you can1 put them in a cloath1 and presse out as much ,milk as you can1 then if you think they be not enough beat them1 and straine them againe1 till you get as much ,milk of them1 as you can1 then set it on the fire1 till they be ready to boyle1 putting in a good quantity of ,salt and ,rose water1 to turne it after one boyling1 being turned1 take it off1 cast it abroad upon a linnen cloath1 being holden between two1 then with a spoon take off the ,whey under the cloath1 so long as any will drop or run1 then take so much of the finest ,sugar you can get1 as will sweeten it1 and melt it in as much ,rose-water as will serve to dissolve it1 put thereto so much ,saffron in fine powder1 as will colour it1 and so steeping the ,saffron and ,sugar in ,rose-water1 season your ,butter therewith1 when you make it up4 ,illustration3 ,olives ,to make ,almond ,cakes4 ,take of ,jordan ,almonds1 one pound1 beat them as you doe for ,almond milk1 draw them through a strainer1 with the yolks of two or three ,eggs1 season it well with ,sugar1 and make it into a thick ,batter1 with fine flower1 as you doe for ,bisket bread1 then powre it on small ,trencher plates1 and bake them in an ,oven1 or baking pan1 and these are the best ,almond ,cakes4 ,to make ,paste of ,almonds4 ,take one pound of small ,almonds1 blanch them out of hot water into cold1 then dry them with a cloath1 and beat them in a stone ,morter1 till they come to ,past1 putting now and then a spoonful of ,rose water to them1 to keep them from ,oyling1 when they are beaten to fine past1 take halfe a pound of ,sugar finely beaten and searsed1 put it to your past1 and beat it till it will twist between your fingers and thumb1 finely without knots1 for then it is enough1 then make thereof ,pyes1 ,birds1 ,fruits1 ,flowers1 or any pretty things1 printed with ,molds1 and so gild them1 and put them into your ,stove1 and use them at your pleasure4 ,to make a ,marchpine4 ,take a pound of small ,almonds1 blanch them1 and beat them1 as you doe your past of ,almonds1 then drive it into a sheet of past1 and spread it on a botome of wafers1 according to the proportion1 or bignesse you please1 then set an edge round about it1 as you doe about a ,tart1 and pinch it if you will1 then bake it in a pan1 or ,oven1 when it is enough1 take it forth1 and ,ice it with an ,ice made of ,rose-water and ,sugar1 as thick as batter1 spread it on with a brush of bristles1 or with feathers1 and put it in the ,oven againe1 and when you see the ,ice rise white and dry1 take it forth1 and stick long comfits in it1 and set up a staddard in the middest of it1 so gild it1 and serve it4 ,to make ,white-,broth with ,almonds4 ,first look that the ,meat be clean washed1 and then set it on the fire1 and when it boyleth1 scum it clean1 and put some salt into the pot1 then take ,rosemary1 ,thyme1 ,hysop1 and ,marjerome1 bind them together1 and put them into the pot1 then take a dish of sweet ,butter1 and put it also into the pot amongst the meat1 and take whole ,mase1 and bind them in a cloath1 and put them into the pot1 with a quantity of ,verjuice1 and after that take such a quantity of ,almonds as shall serve turne1 blanch them1 and beat them in the ,morter1 and then straine them with the broth when your ,meat is in1 and when these ,almonds are strained put them in a pot by themselves1 with some ,sugar1 a little ,ginger1 and also a little ,rose water1 then stir it while it boyle1 and after that take some sliced ,oringes without the kernels1 and boyle them with the broth of the pot1 upon a chafin-dish of coales1 with a little ,sugar1 and then have some ,sipits ready in a platter1 and serve the meat upon them1 and put not your ,almonds in till it be ready to be served4 99 99 99 99 99 ,illustration3 ,straw-berries ,of ,straw-,berries4 ,a ,tart of ,straw-,berries4 ,pick and wash your ,straw-,berries clean1 and put them in the past one by another1 as thick as you can1 then take ,sugar1 ,cinamon1 and a little ,ginger finely beaten1 and well mingled together1 cast them upon the ,straw ,berries1 and cover them with the lid finely cut into ,lozenges1 and so let them bake a quarter of an houre1 then take it out1 stewing it with a little ,cinamon1 and ,sugar1 and so serve it4 99 99 99 99 99 ,of ,hartichoakes4 ,how to make a ,hartichoake ,pye4 ,boyle your ,hartichoakes1 take off all the leaves1 pull out all the strings1 leaving only the bottoms1 then season them with ,cinamon and ,sugar1 laying between every ,hartichoake a good piece of ,butter2 and when you put your ,pye into the ,oven1 stick the ,hartichoakes with slices of ,dates1 and put a quarter of a pint of ,white-wine into the ,pye1 and when you take it out of the ,oven1 doe the like againe1 with some butter1 and sugar1 and ,rose-water1 melting the butter upon some coales1 before you put it into the ,pye4 ,to keep ,hartichoakes for all the yeare4 ,the fittest time is about ,michaelmas1 and then according to the proportion of ,hartichoakes you will keep1 seeth a quantity of water in a pot or pan1 seasoning it so with white salt that it may have a reasonable tast1 then put a fit quantity of white salt into the water1 and boyle them together1 and scum them well2 then put a good quantity of good ,vineger to them1 to make the liquor somewhat sharp1 and boyle it again1 then parboyle your ,hartichoakes that you mind to keep1 in another liquor1 take them out of it1 and let them coole1 then set your first liquor againe on the fire to boyle1 and scumming it throughly1 let it coole againe2 when it is throughly cold1 put it up in some firkin1 or large earthen pot1 and put in your ,hartichoakes to them handsomely1 for bruising them2 then cover them close from the aire1 and so keep them to spend at your pleasure4 ,to ,preserve ,hartichoakes4 ,heat water scalding hot first1 then put in your ,hartichoakes and scald them1 and take away all the bottomes1 and leaves about them1 then take ,rose water and ,sugar and boyle them alone a little while1 then put the ,hartichoakes therein1 and let them boyle on a soft fire till they be tender enough1 let them be covered all the time they boyle1 then take them out and put them up for your use4 ,to make a maid dish of ,hartechoakes4 ,take your ,hartichoakes and pare away all the top1 even to the ,meat1 and boyle them in sweet ,broth till they be somewhat tender1 then take them oat1 and put them in a dish1 and seeth them with ,pepper1 ,cinamon1 and ,ginger1 then put them in the dish you mean to bake them in and put in marrow to them good store1 and so let them bake1 and when they be baked1 put in a little ,vineger and ,butter1 and stick three or four leaves of the ,hartichoakes in the dish when you serve them up1 and scrape ,sugar upon the dish4 99,,of ,,medicines499 ,an ,excellent ,medicine or ,salve for an ,ache coming of cold1 easie to be made by any ,countrey ,housewife4 ,take of good ,neats-foot ,oyle1 ,honey1 and new ,wax1 like quantities1 boyle them all well together1 then put to them a quarter so much of ,aqua vit as was of each of the other1 and then setting it on the fire1 boyle it till it be well incorporated together1 then spread it upon a piece of thin ,leather1 or thick linnen cloath1 and so apply it to the place pained4 ,to cake the ,ague out of any place4 ,take ,vervine and ,black ,hemlocke1 of each an handfull1 boyle them in a pint of fresh ,butter till they be soft1 and begin to parch againe1 then straine the ,butter from the hearbs1 and put it into a gally pot1 and two or three times annoynt the place grieved with a spoonfull or two thereof1 probat4 ,for the ,ague in ,children1 or ,women with ,child4 ,take ,venice ,terpentine1 spread it on the rough side of a piece of thin ,leather1 two fingers breadth1 and strew thereon the powder of ,frankincense finely beaten1 and upon it some ,nutmeg grated1 binde this upon the wrists an hour before the fit comes1 and renew it still till the fit be gone4 ,to strengthen the ,back weak or diseased4 ,take the pith of an ,oxes back1 wash it in ,wine or ,ale1 and beating it very small straine it through a course cloath1 and make a ,caudle of it1 with ,muskadine or strong ,ale boyling it therein a few ,dates sliced1 and the stones taken out1 and drink it first and last as warm as you can1 walking well1 but temperately after it4 ,toasted dates often eaten are very good for the same4 ,for a ,paine or ,ache in the ,back4 ,take ,nepe1 ,archangel1 ,parsley1 and ,clarie1 of each halfe a handfull wash them cleane1 and cut them small1 and then fry them with a little sweet ,butter1 then take the yolks of three or four ,eggs1 beat them well together1 and put them to the ,hearbs1 fry them all together1 and eat them fasting every morning1 with some ,sugar2 to take away the unsavorinesse of the ,hearbs1 some use to take only ,clary leaves1 and ,parsley washed1 not cut1 or ,clary leaves alone1 and powring the yolks of the ,eggs upon them1 so fry them1 and eat them4 ,for a suddain ,bleeding at the ,nose4 ,burne an ,egg shell in the fire till it be as black as a coale1 then beat it to a fine powder1 and let the party snufle it up into his ,nostrills4 ,a ,medicine for ,burning or ,scalding4 ,take ,madenwort1 stamp it1 and seeth it in fresh ,butter1 and therewith anoynt the place grieved presently4 ,for the ,canker in ,womens ,breasts4 ,take ,goose-dung1 ,celedonie1 stamp them well together1 and lay it plaister-wise to the soare1 it will cleanse the ,canker1 kill the wormes1 and heale the soare4 ,for the ,canker in the ,mouth4 ,take the juice of ,plantaine1 ,vineger and ,rose water1 of each a like quantity1 mingle them together1 and wash the mouth often with them4 ,to make a ,tooth fall out of it selfe4 ,take wheat flower and mix it with the ,milk of an ,hearb called ,spurge1 make thereof a past1 and fill the hole of the ,tooth therewith1 and leave it there1 changing it every two houres1 and the ,tooth will fall out4 ,to take away the cause of the paine in the ,teeth4 ,wash the mouth two or three times together in the morning every moneth1 with ,white-wine wherein the root of ,spurge hath been sodden1 and you shall never have paine in your ,teeth4 ,for ,a ,consumption4 ,take ,ash-keyes so soon as they look wither'd1 set them into an ,oven1 the bread being drawne1 in a pewter1 or rather an earthen dish1 and being so dryed pull off the out side1 and reserving the inner part1 or the seed1 or keyes1 beat them to fine powder1 and either mix it with good ,english honey1 and so eat of it1 first and last1 morning and evening1 a pretty deale of it at once1 upon the point of a knife1 or else drink of the powder in some posset ,ale1 or thin broth4 ,mares milk1 or ,asses milk1 which is best1 being drunk warm morning and evening1 is the most soveraigne ,medicine for it4 ,an excellent ,medicine for the ,cough of the ,lungs4 ,take ,fennell and ,angelica of each one handfull1 the leaves in ,summer1 roots in ,winter1 sliced figgs twelve1 but if the body be bound1 twenty at least1 green ,licorice if you can1 two or three good sticks scraped and sliced1 ,anniseed cleaved and bruised1 two good spoonfulls1 two or three ,parsley roots scraped1 and the pith taken out1 and twenty leaves of ,foale-foot1 boyle all these in three pints of ,hysop water1 to a pint and halfe1 then straine it out into a glasse1 putting to it as much white ,sugar-candy as will make it sweet1 drink hereof1 being warmed1 five spoonfulls at a time1 first in the morning1 and last in the evening1 taking heed that you eat nor drink any thing two howres before nor after4 99 99 99 99 99 ,of ,violets4 ,the use of ,oyle of ,violets4 ,oyle of ,violets1 ,cammomile1 ,lillies1 ,elder flowers1 ,cowslips1 ,rue1 ,wormwood1 and ,mint1 are made after the same sort2 ,oyle of ,violets1 if it be rubbed about the ,tempels of the head1 doth remove the extream heat1 asswageth the head ,ache1 provoketh sleep1 and moistneth the braine2 it is good against melancholly1 dullnesse1 and heavinesse of the spirits1 and against swellings1 and soares that be over-hot4 ,the ,syrupe of ,violets4 ,take faire water1 boyle it1 scum it1 and to every ounce of it so boyled and scummed1 take six ounces of the blew of ,violets1 only shift them as before1 nine times1 and the last time take nine ounces of ,violets1 let them stand between times of shifting1 #ab houres1 keeping the liquor still on hot embers1 that it may be milk warm1 and no warmer2 after the first shifting you must stamp and straine your last nine ounces of ,violets1 and put in only the juice of them1 then take to every pint of this liquor thus prepared1 one pound of ,sugar finely beaten1 boyle it1 and keep it with stirring till the ,sugar be all melted1 which if you can1 let be done before it boyle1 and then boyle it up with a quick fire4 ,this doth coole and open in a burning ,ague1 being dissolved in ,almond milk1 and taken2 especially it is good for any ,inflamation in ,children4 ,the ,conserves are of the same effect4 ,the use of ,conserve of ,violets and ,cowslips4 ,that of ,cowslips doth marvelously strengthen the ,braine1 preserveth against ,madnesse1 against the decay of memory1 stoppeth ,head-ache1 and most infirmities thereof2 for ,violets it hath the same use the ,syrupe hath4 ,illustration3 ,violets ,to make ,paste of ,violets1 or any kind of ,flowers4 ,take your ,flowers1 pick them1 and stamp them in an ,alablaster morter1 then steep them two howres in a sauser of ,rose-water1 after straine it1 and steep a little ,gum ,dragon in the same water1 then beat it to past1 print it in your ,moulds1 and it will be of the very colour and tast of the ,flowers1 then gild them1 and so you may have every ,flower in his owne colour1 and tast better for the mouth1 then any printed colour4 ,powder of ,violets4 ,take sweet ,ireos roots one ounce1 red ,roses two ounces1 ,storax one ounce and a halfe1 ,cloves two drams1 ,marjerome one dram1 ,lavinder flowers one dram and a halfe1 make these into powder2 then take eight graines of fine ,muske powdered1 also put to it two ounces of ,rose-water1 stir them together1 and put all the rest to them1 and stir them halfe an hour1 till the water be dryed1 then set it by one day1 and dry it by the fire halfe an houre1 and when it is dry put it up into bagges4 ,a good ,plaister for the ,strangury4 ,take ,violets1 and ,hollyhokes1 and ,mercury1 the leaves of these ,hearbs1 or the seeds of them1 also the rinde of the ,elderne tree1 and ,leydwort1 of each of these a handfull1 and beat them small1 and seeth them in water1 till halfe be consumed1 and put thereto a little oyle ,olive1 and make thereof a plaister1 and lay it to the soare and reines2 also in the summer thou must make him a drink on this manner1 take ,saxifrage1 and the leaves of ,elderne1 five leav'd grasse1 and seath them in a pottell of staile ,ale1 till the halfe be wasted1 then straine it1 and keep it clean1 and let the sick drink thereof first and last1 and if you lack these hearbs because of winter1 then take the roots of five-leav'd grasse1 and dry them1 and make thereof a powder1 then take ,oyster-shells1 and burne them1 and make powder also of them1 and mingling them together1 let the sick use thereof in his pottage1 and drink1 and it will help him4 ,a ,medicine for sore blood-shotten and ,rhuematick eyes4 ,take ground ,ivy1 ,daises1 and ,celedony1 of each a like quantity1 stamp and straine out the juice out of them1 and put to it a little brown ,sugar ,candy dissolved in white ,rose-water1 and drop two or three drops of this liquor at one time into the grieved eye1 with a feather1 lying upon the back when you doe it an hour after1 this is a most approved ,medicine to take away all ,inflamations1 ,spots1 ,webbs1 ,itches1 ,smartings1 or any griefe whatsoever in the eyes4 ,a ,glister to open and loosen the ,body being bound1 which may safely be administred to any man or woman4 ,take ,mellowes and ,mercury unwashed1 of each two handfulls1 halfe a handfull of ,barley clean rubbed and washed1 boyle them in a pottell of running water to a quart1 then strayne out the water1 and put it in a ,skillet1 and put to it three spoonfulls of ,sallet ,oyle1 and two spoonfulls of ,honey1 and a little salt2 then make it luke warm1 and so minister it4 ,to cleanse the head1 and take the ,ache away4 ,chew the root of ,pellitory of ,spaine1 often in the mouth4 ,a ,medicine that hath healed old ,sores upon the leggs1 that have run so long that the bones have been seen4 ,take a quantity of good sweet ,cream1 and as much ,brimstone beaten in fine powder1 as will make it thick like ,paste1 then take so much ,butter as will make it into the form of ,oyntmemt1 and herewith annoynt the place grieved1 twice a day4 ,an ,oyntment for a ,rupture4 ,take of ,sanicle two handfulls1 of ,adders tongue1 ,doves foot1 and ,shephards purse1 of each as much1 of ,limaria one handfull1 chop them somewhat small1 and boyle them in ,deers seuet1 untill the ,hearbs doe crumble1 and wax dry4 ,a ,barley ,water to purge the ,lungs and lights of all ,diseases4 ,take halfe a pound of faire ,barley1 a gallon of running water1 ,licorice halfe an ounce1 ,fennell seed1 ,violet leaves1 ,parsley seed1 of each one quarter of an ounce1 red ,roses as much1 ,hysop and ,sage dryed1 a good quantity of either1 ,harts tongue twelve leaves1 a quarter of a pound of ,figges1 and as many ,raisons1 still the ,figges and ,raisons1 put them all into a new earthen pot1 with the water cold1 let them seeth well1 and then strain the clearest from it1 drink of this a good quantity1 morning and afternoone1 observing good diet upon it1 it taketh away all ,agues that come of heat1 and all ill heat2 it purgeth the ,lights1 ,spleene1 ,kidneyes1 and ,bladder4 ,to ,cure the ,diseases of the ,mother4 ,take six or seaven drops of the ,spirit of ,castoreum in the beginning of the fit1 in two or three spoonfulls of posset ,ale1 applying a ,plaister of ,gavanum to the ,navill4 ,to kill ,warts3 an approved ,medicine4 ,take a ,radish root1 scrape off the out side of it1 and rub it all over with salt1 then set it thus dressed upright in a saucer1 or some other small dish1 that you may save the liquor that runneth from it1 and therewith annoynt your ,warts three or four times in a day1 the oftner the better1 and in five or six dayes they will consume away1 ,sepe probatum4 ,for the ,piles4 ,set a ,chafin-dish of coales under a close stoole chaire1 or in a close stoole case1 and strew ,amber beaten in fine powder1 upon the coales1 and sit downe over it1 that the smoak may ascend up into the place grieved4 ,a ,medicine for the ,piles4 ,take a little ,orpine1 ,hackdagger1 and ,elecampane1 stamp them all together with ,boares grease1 into the form of an ,oyntment1 and lay them to the place grieved4 ,a ,diet for the ,patient that hath ,ulcers or ,wounds that will hardly be ,cured with ,oyntments1 ,salves1 or ,plaisters4 ,take one pound of ,guaicum1 boyle it in three pottels of ,ale1 with a soft fire1 to the consuming of two parts1 but if it be where you may have wild ,whay1 or cheese ,whay1 they are better4 ,let the ,patient drink of this morning and evening1 halfe a pint at a time1 and let him sweat after it two hours4 ,his drink at his ,meals must be thus used1 put into the same vessel where the former was made1 to the ,guaicum that is left1 three pottels of ,ale1 and not ,whey1 let it boyle to the one halfe1 let him drink thereof at all times1 and at his meale1 which must be but one in a day1 and that so little1 that he may rise hungry4 ,thus he must doe for five dayes together1 but he must first be purged4 99 99 99 99 99 ,illustration3 ,cowslips ,of ,cowslips4 ,oyle of ,cowslips4 ,oyle of ,cowslips1 if the ,nape of the ,neck be annointed with it1 is good for the ,palsie1 it comforteth the sinews1 the heart and the head4 ,the use of the ,oyle of ,wormwood1 and ,oyle of ,mint4 ,oyle of ,wormwood is good for straines and bruises1 and to comfort the stomach2 it is made of the green ,hearb1 as are the ,oyle of ,cammomile1 ,rue1 and ,mint1 are made4 ,oyle of ,mint comforteth the stomack1 overlayed or weakned with ,casting1 it doth drive back1 or dry up ,weomend breasts1 and doth keep them from being soare1 being therewith annointed4 ,syrupe of ,cowslips4 ,instead of running water you must take distilled water of ,cowslips1 put thereto your ,cowslip flowers clean picked1 and the green knobs in the bottome cut off1 and therewith boyle up a ,syrupe1 as in the ,syrupe of ,roses is shewed2 it is good against the ,frensie1 comforting and staying the head in all hot ,agues1 c4 ,it is good against the ,palsie1 and procures a sick ,patient to sleep2 it must be taken in ,almond-milk1 or some other warm thing4 ,to keep ,cowslips for ,salates4 ,take a quart of ,white wine ,vineger1 and halfe a quarter of a pound of fine beaten ,sugar1 and mix them together1 then take your ,cowslips1 pull them out of the podds1 and cut off the green knobs at the lower end1 put them into the pot or glasse wherein you mind to keep them1 and well shaking the ,vineger and ,sugar together in the glasse wherein they were before1 powre it upon the ,cowslips1 and so stirring them morning and evening to make them settle for three weeks1 keep them for your use4 ,to ,conserve ,cowslips4 ,gather your ,flowers in the midst of the day when all the dew is off1 then cut off all the white leaving none but the yellow blossome so picked and cut1 before they wither1 weigh out ten ounces1 taking to every ten ounces of them1 or greater proportion1 if you please1 eight ounces of the best refined ,sugar1 in fine powder1 put the ,sugar into a pan1 and candy it1 with as little water as you can1 then taking it off the fire1 put in your ,flowers by little and little1 never ceasing to stir them till they be dry1 and enough2 then put them into glasses1 or gally pots1 and keep them dry for your use4 ,these are rather ,candied then ,conserved ,cowslips4 ,to ,preserve all kinde of ,flowers in the ,spanish ,candy in ,wedges4 ,take ,violets1 ,cowslips1 or any other kinde of ,flowers1 pick them1 and temper them with the pap of two roasted ,apples1 and a drop or two of ,verjuice1 and a graine of ,muske1 then take halfe a pound of fine hard ,sugar1 boyle it to the height of ,manus ,christi1 then mix them together1 and pour it on a wet ,pye plate1 then cut it it in ,wedges before it be through cold1 gild it1 and so you may box it1 and keep it all the year4 ,it is a fine sort of ,banquetting stuffe1 and newly used1 your ,manus ,christi must boyle a good while and be kept with good stirring4 ,a ,medicine to break and heale sore breasts of ,women1 used by ,mid-wives1 and other skillfull ,women in ,london4 ,boyle ,oatmeale11 of the smallest you can get1 and red ,sage together1 in running or ,conduict water1 till it be thick enough to make a ,plaister and then put into it a fit proportion of ,honey1 and let it boyle a little together1 take it off the fire1 and while it is yet boyling hot1 put thereto so much of the best ,venice ,terpentine as will make it thick enough to spread1 then spreading it on some soft leather1 or a good thick linnen cloath1 apply it to the brest1 and it will first break the soare2 and after that being continued1 will also heale it up4 ,a ,medicine that hath recovered some from the ,dropsie whome the ,physitian hath given over4 ,take green ,broome and burne it in some clean place1 that you may save the ashes of it1 take some ten or twelve spoonfulls of the same ,ashes1 and boyle them in a pint of ,white wine till the vertue of it be in the wine1 then coole it1 and drayne the wine from the dreggs1 and make three draughts of the ,wine1 and drink one fasting in the morning1 another at three in the afternoone1 another late at night neer going to bed4 ,continue this1 and by ,gods grace it will cure you4 ,an especiall ,medicine for all manner of ,poyson4 ,take ,hemp seed1 dry it very well1 and get off the husks1 and beat the ,hemp seed into fine powder1 take ,mintes also1 dry them1 and make them into powder1 boyle a spoonfull of either of these in halfe a pint of ,goats milk1 a pretty while1 then put the milk into a cup to coole1 and put into it a spoonfull of ,treacle1 and stir them together till it be coole enough1 then drink it in the morning fasting1 and eat nothing till noon1 or at least two hours2 doe the like at night1 and use it so three dayes1 and it will kill and overcome any poyson4 ,doctor ,lewin's ,unguentum ,rosatum1 good for the heat in the ,back4 ,take a certain quantity of ,barrowes grease2 ,oyle of sweet ,almonds1 and ,rose-water1 either red or damask1 of each a like quantity1 but of neither so much as of the ,hoggs grease1 beat them together to an ,oyntment1 put it in some gally pot1 and when you would use it1 heat it1 and therewith annoynt the ,back and ,reins4 99 99 99 99 99 ,of ,beanes4 ,to defend ,humours4 ,take ,beanes1 the rinde or the upper skin being pul'd off1 bruise them1 and mingle them with the white of an ,egg1 and make it stick to the temples1 it keepeth back humours flowing to the ,eyes4 ,to dissolve the ,stone2 which is one of the ,physitians greatest secrets4 ,take a peck of green ,beane cods1 well cleaved1 and without dew or rain1 and two good handfulls of ,saxifrage1 lay the same into a ,still1 one row of ,bean cods1 another of ,saxifrage1 and so ,distill another quart of water after this manner1 and then ,distill another proportion of ,bean codds alone1 and use to drink oft these two ,waters2 if the ,patient be most troubled with heat of the ,reins1 then it is good to use the ,bean codd water stilled alone more often1 and the other upon comming downe of the sharp gravell or stone4 ,illustration3 ,beanes ,unguentum ,sanativum4 ,take of ,terpentine one pound1 ,wax six ounces1 ,oyle of ,cammomile halfe a pint1 put all these together in a pan1 and put to them a handfull of ,cammomile1 bruised1 or cut very small1 boyle them upon a soft fire till they be well melted1 and no more2 then take it from the fire1 and strayne it into a clean pan1 and so let it coole all night1 and in the morning put it up for your use4 ,this ,oyntment is good for any cut1 wound1 or breaking of the flesh1 it eateth away dead flesh1 and ranklings1 and doth heale againe quickly4 ,a ,serecloath for all ,aches4 ,take ,rossen one pound1 ,perrossen a quarter of a pound1 as ,mastick and ,deer sewet the like1 ,turpentine two ounces1 ,cloves bruised1 one ounce1 ,mace bruised1 two ounces1 ,saffron two drams1 boyle all these together in ,oyle of ,cammomile1 and keep it for your use4 ,an ,oyntment to be made at any time of the yeare1 and is approved good1 and hath helped old ,paines1 ,griefes1 and ,aches4 ,take ,steers ,gall1 ,sallet ,oyle and ,aqua vita of each five spoon-fulls1 boyle them together a little1 and therewith annoint the place pained1 by the fire1 and lay a warm cloath on it4 ,an ,oyntment for the ,sciatica4 ,roaste a handfull or two of ,onions1 and take ,neats-foot ,oyle1 and ,aqua vita1 of each a pint1 stamp1 or rather boyle all these together to an ,oyle1 or ,oyntment1 and straine it into a gally pot1 and therewith annoynt the place grieved as hot as you can endure it1 morning and evening4 ,a ,water to drive away any ,infection4 ,take ,draggons1 ,angelica1 ,rue1 ,wormwood1 of each a handfull1 chop them pretty small1 and steep them in a quart of ,white-wine1 twenty four hours1 then distill them in a ,still1 and reserve the water in a glasse close stopped2 give to the sick ,patient six or seaven spoonfuls thereof at a time fasting1 and let him fast an houre and an halfe after1 and keep himselfe very warme in his bed1 or otherwise4 ,an excellent ,conservative for the stomach1 helping digestion1 warming the braine1 and drying the ,rheumes4 ,take two ounces of good old ,conserve of red ,roses1 of chosen ,methridate two drams1 mingle them well together1 and eat thereof to bed-ward1 the quantity of a hazell nut2 this doth expell all windinesse of the stomach1 expelleth raw humours and venomous vapours1 causeth good digestion1 dryeth the ,rheume1 strengthneth the memory and sight4 ,an ,oyntmnt for any wound or sore4 ,take two pound of ,sheeps suet1 or rather ,deers suet1 a pint of ,candy ,oyle1 a quarter of a pound of the newest and best ,bees-wax1 melt them together1 stirring them well1 and put to them one ounce of the ,oyle of ,spike1 and halfe an ounce of the ,goldsmiths ,boras1 then heating them againe1 and stirring them all together1 put it up in a gally pot1 and keep it close stopped till you have cause to use it2 this is an approved ,oyntment to cure any wounds or sores new or old4 ,an excellent ,oyntment for any ,bruise or ,ache4 ,take two pound of ,may ,butter purified1 powre it out from the dregs1 and put to it of ,broome flowers and ,elder flowers1 of each a good handfull1 so clean picked that you use nothing but the leaves1 mix them all together in a stone pot1 and boyle them seaven or eight howres in a kettell of water1 being covered with a board1 and kept downe with weights1 keeping the kettell alwayes full of water1 with the help of another kettell of boyling water ready to fill up the first as it wasteth1 and when it waxeth somewhat coole1 but not cold1 straine the ,oyntment from the ,hearbs1 into a gally pot1 and keep it for your use4 ,a ,plaister for a ,bile or ,push4 ,take a yolk of an ,egg1 and halfe a spoonfull of ,english ,honey1 mix them together with fine wheat flower1 and making it to a ,plaister1 apply it warme to the place grieved4 ,an approved good drink for the ,pestilence4 ,take six spoonfuls of ,draggon-water1 two good spoonfulls of ,wine-,vineger1 two penny weights of ,english ,saffron1 and as much ,treacle of ,gene1 as a little ,walnut1 dissolve all these together upon the fire1 and let the ,patient drink it blood-warm1 within twenty hours or sooner that he is sick1 and let him neither eat nor drink six howres after1 but lye so warme in his bed1 that he may sweat1 this expelleth the ,disease from the heart1 and if he be disposed to a sore1 it will streightwayes appeare1 which you shall draw out with a ,plaister of ,flos ,unguentorum4 ,for the ,rheume in the gums or teeth4 ,boyle ,rosemary in faire water1 with some ten or twelve ,cloves1 shut1 and when it is boyled take as much ,claret wine as there is water left1 and mingle with it1 and make it boyle but a little againe1 then strayne it into some glasse1 and wash the mouth there with morning and evening2 this will take away the ,rheume in short time2 and if you boyle a little ,mastick4 therewith1 it is the better4 ,for the ,emroids4 ,take ,egremony and bruise it small1 and then fry it with ,sheep suet1 and ,honey1 of each a like quantity1 and lay it as hot as you can suffer it to the ,fundament1 and it will heale very faire and well4 ,an approved medicine for the ,dropsey4 ,take the ,hearb called ,bitter sweet1 it grows in waters1 and bears a purple flower1 slice the stalks1 and boyle a pretty deale of them in ,white-wine1 drink thereof first and last1 morning and evening1 and it will cure the ,dropsey4 ,a ,powder for ,wounds4 ,take ,orpiment1 and ,verdigreese1 of each an ounce1 of ,vitriall burned till it be red1 two ounces1 beat each of them by it selfe in a brasen ,morter1 as small as flower1 then mingle them all together1 that they appear all as one1 and keep it in bagges of leather1 well bound1 for it will last seaven years with the same vertue1 and it is called ,powder peerlesse1 it hath no peer for working in ,chyrurgery1 for put of this powder in a wound where is dead flesh1 and lay scrap't lint about it1 and a ,plainer of ,disklosions next upon it1 and it will heale it4 ,an approved ,medicine for the ,green sicknesse4 ,take a quart of ,clarret wine1 one pound of ,currants1 and a handfull of young ,rosemary crops1 and halfe an ounce of ,mace1 seeth these to a pint1 and let the ,patient drink thereof three spoonfulls at a time1 morning and evening1 and eat some of the ,currants also after4 ,a ,medicine for a ,pleurisie1 ,stitch1 or ,winde1 offending in any part of the ,body4 ,gather the young shutes of ,oake1 after the fall of a ,wood1 and picking out the tenderest and softest of them1 especially those which look redest1 bind them up together in a wet paper1 and roste them in hot embers1 as you doe a ,warden1 whereby they will dry to powder1 of which powder let the ,patient take a spoonfull in a little ,posset ,ale1 or ,beer1 warmed1 in the morning1 fasting after it two hours1 or more1 if he be able1 doing the like about three after noon1 and two hours after supper1 four or five dayes together1 which thus done in the beginning of the ,disease1 is by often experiments found to cure such windy paines in the side1 stomach1 or other parts of the body2 you may dry them also in a dish1 in an ,oven after the bread is drawn2 you shall doe well to gather enough of them in the ,spring1 and make good store of the powder then1 to keep for all the year following4 ,an approved ,medicine for the ,gout in the feet4 ,take an ,oxes paunch new killed1 and warm out of the belly1 about the latter end of ,may1 or beginning of ,june1 make two holes therein1 and put in your feet1 and lay store of warm cloaths about it1 to keep it warm so long as can be4 ,use this three or four dayes together1 for three weeks or a moneth1 whether you have the fit or paine of the ,gout1 at that time or no1 so you have had it at any time before4 ,this hath cured divers persons1 that they have never been troubled with it againe4 ,for one that cannot make water4 ,take the white strings of ,filmy roots1 of ,primroses wash them very clean1 and boyle of them halfe a handfull1 in a pint of ,beer or ,white-wine1 till halfe be consumed1 then straine it through a clean cloath1 and drink thereof a quarter of a pint1 somewhat warme1 morning and evening1 for three dayes1 it will purge away all viscous or obstructions stopping the passage of the water1 probatum4 ,to kill the ,ring worme1 and heat thereof4 ,take a quart of ,white wine vineger1 boyle therein of ,woodbine leaves1 ,sage1 and ,plantaine of each one handfull1 of white ,coperas1 one pound1 of ,allum as much as an ,egge2 when it is boyled to halfe a pint1 straine out the liquor1 and therewith wash the soare as hard as you can suffer it4 ,to make a ,water for all ,wounds and ,cankers4 ,take a handfull of red ,sage leaves1 a handfull of ,selandine1 as much ,woodbine leaves1 then take a gallon of ,conduict water1 and put the hearbs in it1 and let them boyle to a pottell1 and then strayning the ,hearbs through a strainer1 take the liquor and set it over the fire againe1 and take a pint of ,english ,honey1 a good handfull of ,roche ,allum1 as much of white ,copperas tinne beaten1 a penny worth of ,graines bruised1 and let them boyle all together three or four warms1 and then let the scum be taken off with a feather1 and when it is cold put it in an earthen pot or bottell1 so as it may be kept close2 and for an old ,wound take of the thinnest1 and for a green ,wound1 of the thickest1 and having dressed them with this ,water1 cover the soare either with ,veale1 or ,mutton1 and skin it with ,dock leaves4 ,for a ,swelling that cometh suddenly in mans ,limbs4 ,take ,harts tongue1 ,cherfoyle1 and cut them small1 and then take dreggs of ,ale1 and ,wheat ,branne1 and ,sheeps tallow molten1 and doe all in a pot1 and seeth them till they be thick1 and then make a ,plaister1 and lay it to the swelling4 99 99 99 99 99 ,of ,apricocks4 ,to dry ,apricocks4 ,take them when they be ripe1 stone them1 and pare off their rindes very thin1 then take halfe as much ,sugar as they weigh1 finely beaten1 and lay them with that ,sugar into a silver or earthen dish1 laying first a lay of ,sugar1 and then of ,fruit1 and let them stand so all night1 and in the morning the ,sugar will be all melted1 then put them into a ,skillet1 and boyle them apace1 scumming them well1 and as soon as they grow tender take them off from the fire1 and let them stand two dayes in the ,syrupe1 then take them out1 and lay them on a fine plate1 and so dry them in a ,stove4 ,illustration3 ,aprecocks ,clear ,cakes of ,quinces1 or ,apricocks4 ,take of the best ,sugar finely beaten and searced1 one pound1 to a pound of ,quinces1 or ,apricocks1 set your ,sugar upon a chafin-dish of coales1 and dry it above halfe an houre1 then cooling it1 stir into it a little ,musk and ,ambergreese finely beaten1 and powdered1 then pare your ,quinces1 and boyle them in faire water whole1 till they be tender and not covering them for so they will be white2 then take them1 and scrape off all the ,quince to the coare1 into a silver dish1 and boyle it therein till it grow dry1 which you shall perceive by the rising of it up1 when it is thus well dryed1 take it off1 let it coole1 and strew on the ,sugar1 letting some other to strew it1 till it be all throughly wrought in1 then lay it out on glasses1 plates1 or prints of ,flowers1 or letters1 an inch thick1 or lesse as you please4 ,the best way to ,preserve ,apricocks ,take the weight of your ,apricocks1 what quantity soever you mind to use1 in ,sugar finely beaten1 pare and stone the ,apricocks1 and lay them in the ,sugar1 in your preserving pan all night1 and in the morning set them upon hot embers till the ,sugar be all melted1 then let them stand1 and scald an hour1 then take them off the fire1 and let them stand in that ,syrupe two dayes1 and then boyle them softly till they be tender and well coloured1 and after that when they be cold put them up in glasses or pots1 which you please4 99 99 99 99 99 ,of ,lillies4 ,the use of ,oyle of ,lillies4 ,oyle of ,lillies is good to supple1 mollifie1 and stretch sinews that be shrunk1 it is good to annoynt the sides and veines in the fits of the ,stone4 ,to ,candy all kinde of ,flowers as they grow1 with their stalks on4 ,take the ,flowers1 and cut the stalks somewhat short1 then take one pound of the whitest and hardest ,sugar you can get1 put to it eight spoonfulls of ,rose water1 and boyle it till it will roule between your fingers and your thumb1 then take it from the fire1 coole it with a stick1 and as it waxeth cold1 dip in all your ,flowers1 and taking them out againe suddenly1 lay them one by one on the bottome of a ,sive2 then turne a joyned stoole with the feet upwards1 set the sive on the feet thereof1 cover it with a faire linnen cloath1 and set a chafin-dish of coales in the middest of the stoole underneath the five1 and the heat thereof will run up to the sive1 and dry your ,candy presently2 then box them up1 and they will keep all the year1 and look very pleasantly4 ,to make the ,rock ,candies upon all ,spices1 ,flowers1 and ,roots4 ,take two pound of ,barbary ,sugar1 ,clarifie it with a pint of water1 and the whites of two ,eggs1 then boyle it in a posnet to the height of ,manus ,christi1 then put it into an earthen ,pipkin and therewith the things that you will ,candy1 as ,cinamon1 ,ginger1 ,nutmegs1 ,rose buds1 ,marigolds1 ,eringo roots1 c4 cover it1 and stop it close with clay or paste1 then put it into a ,still1 with a leasurely fire under it1 for the space of three dayes and three nights1 then open the pot1 and if the ,candy begin to come1 keep it unstopped for the space of three or four dayes more1 and then leaving the ,syrupe1 take out the ,candy1 lay it on a ,wyer grate1 and put it in an ,oven after the bread is drawne1 and there let it remaine one night1 and your ,candy will dry4 ,this is the best way for rock ,candy1 making so small a quantity4 ,the ,candy ,sucket for green ,ginger1 ,lettice1 ,flowers4 ,whatsoever you have ,preserved1 either ,hearbs1 ,fruits1 or ,flowers1 take them out of the ,syrupe1 and wash them in warm water1 and dry them well1 then boyle the ,sugar to the height of ,candy1 for ,flowers1 and draw them through it1 then lay them on the bottome of a ,sive1 dry them before the fire1 and when they are enough1 box them for your use4 ,this is that the ,comfet-makers use and call ,sucket ,candy4 99 99 99 99 99 ,of ,grapes4 ,syrupe ,gresta1 or a ,syrupe of ,unripe ,grapes4 ,take a good basket full of unripe ,grapes1 set them three dayes in a vessel after they be gathered1 stamp them1 and straine out the juice out of them1 take thereof six quarts1 boyle it with a soft fire till the third part be consumed then four quarts will remaine1 let that run through a woollen bagge1 and stand till it be clear in it selfe1 then take of the clearest of it1 seven pints1 put thereto five pound of ,clarified ,sugar1 boyle them together to the thicknesse of a ,syrupe1 and keep it in a glasse2 it is good for a perbreaking stomach1 proceeding of ,choller1 and for a swelling stomach1 it taketh away thirst and drynesse1 and chollerick ,agues1 it is of great comfort to the stomach of ,women being with child1 it is a preservative against all manner of ,venome1 and against the ,pestilence4 99 99 99 99 99 99,,of ,,purges499 ,a ,purge to drive out the ,french ,pox1 before you use the ,oyntment4 ,take halfe a pint of good ,aqua vit1 one ounce of ,treacle of ,gene1 one quarter of an ounce of ,spermacti1 boyle all these together on a soft fire halfe a quarter of an hour1 and let the ,patient drink this as warme as he can1 and lye downe in his bed1 and sweat1 and if any of the ,disease be in his body1 this will bring it forth1 and bring him to an easie loosnesse2 this is thought the best and surest of all other ,cures for this infirmity4 ,the ,oyntment for the ,french ,pox4 ,take ,barrowes grease well tryed from the filmes1 beat it in a ,morter till it be small and fine1 put thereto of ,lethargy one ounce1 of ,mastick in fine powder1 two ounces1 of ,olibanum in powder1 one ounce1 of ,oyle of ,spike one ounce1 ,oyle of ,paliolum one ounce1 of ,terpentine one quarter of a pound1 beat all these together into a perfect ,oyntment1 and therewith annoynt these places4 ,what place to annoynt for the ,french ,pox4 ,the principall bone in the ,nape of the ,neck1 without the shoulder places1 taking heed it come not neer the channell bone1 for then it will make the throat swell1 else not1 the elbowes on both sides1 the hip bones1 the share1 the knees1 the hammes1 and the ankles2 if the ,patient have no ,ache1 annoynt not these places1 but only the sores till they be whole2 if there be any knobs lying in the flesh1 as many have1 annoynt them often1 and lay lint upon them1 and brown paper upon the lint1 and keep the ,patient close out of the aire1 and this used will make him whole in ten dayes by the grace of ,god4 ,for a paine in the ears1 or deafnesse4 ,take a hot loafe1 of the bignesse of a ,bakers penny loaf1 and pull or cut it in two in the middest1 and lay the middle of the crummy side to the middest1 or to the hole of the ear1 or ears pained1 as hot as they may be endured1 and so bind them fast together on all night1 and then if you find any pain in either or both ears1 or any noyse1 put into the pained ear or ears1 a drop of ,aqua vit1 in each1 and then againe binding more hot bread to them1 walk a little while1 and after goe to bed2 this done three or four dayes together1 hath taken away the paine1 hearing noyse in the ears1 and much eased the deafnesse1 and dullnesse of and in many4 99 99 99 99 99 ,of ,marigolds4 ,a very good ,plaister to heale and dry up a ,sore or ,cut ,suddenly4 ,take of ,marigold leaves1 ,porret blades or leaves1 and ,housleke1 of all two handfulls1 beat them all very small in a ,morter1 and put to them the whites of two new layd ,eggs1 and beat them very well till they be throughly incorporated with the ,eggs1 and apply this till you be well1 renew it every day4 ,the use of ,conserve of ,marigolds4 ,conserve of ,marigolds taken fasting in the morning1 is good for ,melancholy1 cureth the trembling and shaking of the heart1 is good to be used against the ,plague1 and ,corruption of the ,aire4 99 99 99 99 99 ,of ,cherries4 ,a way to dry ,cherries4 ,take three quarters of a pound of ,sugar1 and a pound of ,cherries1 their stalks and stones taken from them1 then put a spoonfull of clean water in the ,skillet1 and so lay a lay of ,cherries and another of ,sugar1 till your quantity be out1 then set them on the fire1 and boyle them as fast as conveniently you can1 now and then shaking them about the ,skillet1 for fear of burning1 and when you think they are enough1 and clear1 then take them off the fire1 and let them stand till they be halfe cold1 then take them out as clear from the ,syrupe as you can1 and lay them one by one upon sheets of glasse1 setting them either abroad in the sunne1 or in a window where the sunne may continually be upon them4 ,if they dry not so fast as you would have them1 then in the turning scrape some loafe ,sugar finely upon them1 but add no greater heat then the sunne will afford1 which will be sufficient if they be well tended1 and let no dew fall on them by any means1 but in the evening set them in some warm ,cupboard4 ,how to ,preserve ,cherries4 ,take the ,cherries when they be new gathered off the ,tree1 being full ripe1 put them to the bottome of your ,preserving pan1 weighing to every pound of ,cherries1 one pound of sugar1 then throw some of the sugar upon the ,cherries1 and set them on a very quick fire1 and as they boyle throw on the rest of the sugar1 till the ,syrupe be thick enough1 then take them out1 and put them in a gally pot while they are warm2 you may if you will1 put two or three spoonfulls of ,rose-water to them3 ,to make all manner of ,fruit ,tarts4 ,you must boyle your ,fruit1 whether it be ,apple1 ,cherry1 ,peach1 ,damson1 ,peare1 ,mulberry1 or ,codling1 in faire water1 and when they be boyled enough1 put them into a bowle1 and bruise them with a ladle1 and when they be cold straine them1 and put in red wine1 or ,clarret wine1 and so season it with sugar1 cinamon1 and ginger4 ,illustration3 ,cherries ,to make a close ,tart of ,cherries4 ,take out the stones1 and lay them as whole as you can in a ,charger1 and put ,mustard1 ,cinamon1 and ,sugar1 into them1 and lay them into a ,tart whole1 and close them1 then let them stand three quarters of an hour in the ,oven1 and then make a ,syrupe of ,muskadine1 and ,damask water and sugar1 and so serve it4 ,to make fine ,pippin ,tarts4 ,quarter1 pare1 core1 and stew your ,pippins in a ,pipkin1 upon very hot embers1 close covered1 a whole day1 for they must stew softly1 then put to them some whole ,cinamon1 six ,cloves1 and sugar enough to make them sweet1 and some ,rose-water1 and when they are stewed enough1 take them off the fire1 and take all the ,spice from them1 and break them small like ,marmalade1 having your ,coffins ready made1 not above an inch deep1 fill them with it1 and lay on a very thin cover of puffe paste1 close and fit1 so bake them1 serve them in cold1 but you must take heed you doe not over-bake them4 ,to make a ,tart of ,butter and ,eggs4 ,take the yolks of sixteene ,eggs well parted from the whites1 three quarters of a pound of ,butter well ,clarified1 and straine it twice or thrice in a faire strainer1 seasoned with sugar and a little ,rose water1 wherein ,spinage first a little boyled1 hath been strained1 to make it green2 be sure your paste be well made1 and whole1 and so bake it up1 and serve it4 99 99 99 99 99 ,of ,goose-,berries4 ,to keep ,goose-,berries4 ,take a handfull or two of the worser of your ,goose-,berries1 cut off their stalks and heads1 and boyle them all to pieces1 in a pottell of water1 putting into the boyling thereof1 halfe a quarter of sugar1 then take the liquor1 straine it through a haire strainer1 and while it cooleth cut off the stalks and heads of the fairest ,goose-,berries1 being very carefull you cut not the skin of them above or below2 put them into a gally pot1 and pour the liquor in after them4 ,purslaine must be used as you doe the ,goose-,berries4 ,the best way to ,preserve ,goose-,berries4 ,gather them with their stalks on1 cut off their heads1 and stone them1 then put them in scalding water1 and let them stand therein covered a quarter of an hour1 then take their weight in sugar finely beaten1 and laying first a lay of sugar1 then one of your ,goose-,berries1 in your ,preserving ,skillet or pan1 till all be in1 putting in for every pound of ,goose-,berries1 six spoonfulls of water1 set them on the embers till the sugar be melted1 then boyle them up as fast as you can1 till the ,syrupe be thick enough1 and cold1 and then put them up4 ,this way serves also for ,respasses and ,mulberries4 99 99 99 99 99 ,of ,plums4 ,the best way to dry ,plums4 ,take your ,plums when they are full growne1 with the stalks on them1 but yet green1 split them on the one side1 and put them in hot water1 but not too hot1 and so let them stand three or four hours1 then to a spoonfull of them1 take three quarters of a pound of sugar1 beaten very fine1 and eight spoonfulls of water to every pound1 and set them on hot embers till the sugar be melted1 and after that boyle them till they be very tender1 letting them stand in that ,syrupe three dayes to plump them2 then take them out1 wash the ,syrupe from them with warm water1 and wipe them with a fine linnen cloath1 very dry1 and lay them on plates1 and set them to dry in a ,stove1 for if you dry them in an ,oven1 they will be tough4 ,to ,preserve ,damsons4 ,take ,damsons before they be full ripe1 but new gathered off the ,tree1 allow to every pound of them a pound of sugar1 put a little ,rose-water to them1 and set them in the bottome of your pan1 one by one1 boyle them with a soft fire1 and as they seeth strew your sugar upon them1 and let them boyle till the ,syrupe be thick enough1 then while the ,syrupe is yet warme1 take the ,plums out1 and put them in a gally pot1 ,syrupe and all4 ,to ,preserve ,bullasses as green as grasse4 ,take your ,bullasses1 as new gathered as you can1 wipe them with a cloath1 and prick them with a knife1 and quaddle them in two waters1 close covered1 then take a pound of ,clarified sugar1 and a pint of ,apple water1 boyle them well together 7keeping them well scummed7 unto a ,syrupe1 and when your ,bullases are well dript from the water1 put them into the ,syrupe1 and warm them three or four times at the least1 at the last warming take them up1 and set them a dropping from the ,syrupe1 and boyle the ,syrupe a little by it selfe1 till it come to a jelly1 and then between hot and cold put them up to keep for all the year4 ,to ,preserve ,pares1 ,pare-,plums1 ,plums4 ,first take two pound and a halfe of fine sugar1 and beat it small1 and put it into a pretty brasse pot1 with twenty spoonfulls of ,rose-water1 and when it boyleth skim it clean1 then take it off the fire1 and let it stand while it be almost cold1 then take two pound of ,pare-plums1 and wipe them upon a faire cloath1 and put them into your ,syrupe when it is almost cold1 and so set them upon the fire againe1 and let them boyle as softly as you can1 for when they are boyled enough1 the kernels will be yellow1 then take them up1 but let your ,syrupe boyle till it be thick2 then put your ,plums upon the fire againe1 and let them boyle a walme or two1 so take them from the fire1 and let them stand in the vessell all night1 and in the morning put them into your pot or glasse1 and cover them close4 99 99 99 99 99 ,of ,medlers4 ,to ,preserve ,medlers4 ,take the fairest ,medlers you can get1 but let them not be too ripe1 then set on faire water on the fire1 and when it boyleth put in your ,medlers1 and let them boyle till they be somewhat soft1 then while they are hot pill them1 cut off their crowns1 and take out their stones1 then take to every pound of ,medlers1 three quarters of a pound of sugar1 and a quarter of a pint of ,rose water1 seeth your ,syrupe1 scumming it clean1 then put in your ,medlers one by one1 the stalks downward1 when your ,syrupe is somewhat coole then set them on the fire againe1 let them boyle softly till the ,syrupe be enough1 then put in a few ,cloves and a little ,cinamon1 and so putting them up in pots reserve them for your use4 ,illustration3 ,medlers ,to make a ,tart of ,medlers4 ,take ,medlers that be rotten1 and stamp them1 and set them upon a chafin dish with coales1 and beat in two yolks of ,eggs1 boyling till it be somewhat thick1 then season it with ,sugar1 ,cinamon1 and ,ginger1 and lay it in paste4 99 99 99 99 99 ,of ,cucumbers4 ,how to keep ,cucumbers4 ,take a kettle big enough for your use1 halfe full of water1 make it brackish with salt1 boyle therein ten or twenty ,cucumbers1 cut in halves1 then take the raw ,cucumbers1 being somewhat little1 and put them into the vessell wherein you will keep them1 and when your liquor is cold straine so much of it into them1 as may keep the ,cucumbers alwayes covered4 ,to keep boyled ,cucumbers4 ,take a kettle of water1 put salt to it1 boyle it well1 then take your raw ,cucumbers1 put them into it1 and keep them with turning up and downe very softly1 till they be as it were per-boyled1 then take them out1 and lay them aside till they be cold1 then put them up in the vessel you will keep them in1 and when the liquor is cold1 straine it into them1 till they be all covered4 ,to ,pickle ,cucumbers to keep all the yeare4 ,pare a good quantity of the rindes of ,cucumbers1 and boyle them in a quart of running water1 and a pint of wine ,vineger1 with a handfull of salt1 till they be soft1 then letting them stand till the liquor be quite cold1 pour out the liquor from the rinds1 into some little barrel1 earthen pot1 or other vessel1 that may be close stopped1 and put as many of the youngest ,cucumbers you can gather1 therein1 as the liquor will cover1 and so keep them close covered1 that no winde come to them1 to use all the year till they have new2 if your ,cucumbers be great1 'tis best to boyle them in the liquor till they be soft4 99 99 99 99 99 99,,of ,,cookery499 ,to make ,snow4 ,take a quart of thick ,creame1 and five or six whites of ,eggs1 a sauser full of sugar finely beaten1 and as much ,rose water1 beat them all together1 and always as it riseth take it out with a spoon1 then take a loaf of ,bread1 cut away the crust1 set it in a platter1 and a great ,rosemary bush in the middest of it1 then lay your ,snow with a ,spoon upon the ,rosemary1 and so serve it4 ,to make ,spiced ,bread4 ,take two pound of ,manchet paste1 sweet ,butter halfe a pound1 ,currants halfe a pound1 sugar a quarter1 and a little ,mace1 if you will put in any1 and make it in a loafe1 and bake it in an ,oven1 no hotter then for ,manchet4 ,to make ,craknels4 ,take five or six pints of the finest ,wheat flower you can get1 to which you must put in a spoonfull 7and not above7 of good ,yest1 then mingle it well with ,butter1 cream1 ,rose-water1 and sugar1 finely beaten1 and working it well into paste1 make it after what forme you will1 and bake it4 ,to make ,veale-tooh's1 or ,olives4 ,take the ,kidney of a line of ,veale roasted1 with a good deale of the fat1 and a little of the flesh1 mingle it very small1 and put to it two ,eggs1 one ,nutmeg finely grated1 a good quantity of sugar1 a few ,currants1 a little salt1 stir them well together1 and make them into the form of little ,pasties1 and fry them in a pan with sweet ,butter4 ,to make a ,barley ,creame to procure sleepe1 or ,almond ,milke4 ,take a good handfull of ,french ,barley1 wash it cleane in warme water1 and boyle it in a quart of fayre water to the halfe1 then put out the water from the ,barley1 and put the ,barley into a pottell of new clean water1 with a ,parsley1 and a ,fennell root1 clean washed1 and picked with ,bourage1 ,buglos1 ,violet leaves1 and ,lettice1 of each one handfull1 boyle them with the ,barley1 till more then halfe be consumed2 then strayne out the liquor1 and take of blanched ,almonds a handfull1 of the seeds of ,melons1 ,cucumbers1 ,citralls1 and ,gourds1 husked1 of each halfe a quarter of an ounce1 beat these seeds1 and the ,almonds together1 in a stone morter1 with so much ,sugar1 and ,rose-water as is fit1 and strayne them through a cleane cloath into the liquor1 and drink thereof at night going to bed1 and in the night1 if this doth not sufficiently provoke sleep1 then make some more of the same liquor1 and boyle in the same the heads1 or a little of white ,poppey4 ,to pickle ,oysters4 ,take a peck of the greatest ,oysters1 open them1 and put the liquor that comes from them saved by it selfe1 to as much ,white-wine1 and boyle it with a pound of ,pepper bruised1 two or three spoonfulls of large ,mace1 and a handfull of salt1 till the liquor begin to waste away1 then put in your ,oysters1 and plump them1 and take them off the fire till they be cold1 and so put them up in little barrels very close4 ,to make very fine ,sausages4 ,take four pound and a halfe of ,porck1 chop it small1 and put to it three pound of ,beefe sewet1 and chop them small together1 then put to them a handfull of ,sage1 finely shred1 one ounce of ,pepper1 one ounce of ,mace1 two ounces of ,cloves1 a good deale of salt1 eight ,eggs very well beaten before you put them in1 then work them well with your hand1 till they be throughly mingled1 and then fill them up4 ,some like not the ,eggs in them1 it is not amisse therefore to leave them out4 ,to cast all kind of ,sugar works into ,moulds4 ,take one pound of ,barabry ,sugar1 ,clarifie it with the white of an ,egg1 boyle it till it will roule between your finger and your thumb1 then cast it into your standing ,moulds1 being watered two hours before in cold water1 take it out and gild them to garnish a ,marchpine with them at your pleasure4 ,to make all kinde of turned works in fruitage1 hollow4 ,take the strongest bodyed ,sugar you can get1 boyle it to the height of ,manus ,christi1 take your stone1 or rather pewter moulds1 being made in three pieces2 tye the two great pieces together with ,inkle1 then poure in your ,sugar being highly boyled1 turne it round about your head apace1 and so your fruitage will be hollow1 whether it be ,orange1 or ,lemmon1 or whatsoever your ,mould doth cast1 after they be cast you must colour them after their naturall colours4 ,to make a ,sallet of all kinds of ,hearbs4 ,take your ,hearbs and pick them very fine in faire water1 and pick your ,flowers by themselves1 and wash them clean1 then swing them in a strayner1 and when you put them into a dish mingle them with ,cucumbers or ,lemmons pared and sliced1 also scrape sugar1 and put in ,vineger and ,oyle1 then spread the ,flowers on the top of the sallet1 and with every sort of the aforesaid things garnish the dish about1 then take ,eggs boyled hard1 and lay about the dish and upon the ,sallet4 ,to make ,fritter-stuffe ,take fine flower1 and three or four ,eggs1 and put into the flower1 and a piece of ,butter1 and let them boyle all together in a dish or chaffer1 and put in sugar1 cinamon1 ginger1 and rose water1 and in the boyling put in a little grated ,bread1 to make it big1 then put it into a dish1 and beat it well together1 and so put it into your mould1 and fry it with clarified ,butter1 but your ,butter may not be too hot1 nor too cold4 99 99 99 99 99 ,,finis4