,transcribers note3 ,original spellings1
 including inconsistencies1 left in this
 e-text4  ,illustration3 ,sir ,kenelm   
,digby ,knight4 ,after the ,painting by 
,sir ,anthony ,vandyke in ,his          
,majesty's ,collection at ,windsor      
,castle     ,,the ,,closet ,,of ,,sir   
,,kenelm ,,digby ,,knight ,,opened3     
,,newly ,,edited1 ,,with ,,introduction1
 ,,notes1 ,,and ,,glossary1 ,,by ,,anne 
,,macdonell  ,,london3 ,,philip ,,lee   
,,warner #ch ,,albemarle ,,street1 ,w4  
#aiaj     ,the design on the front      
binding of this volume reproduces a     
contemporary ,binding 7possibly by le   
,gascon87 from the library of the       
,author1 whose arms it embodies4        
,,contents                              
,,page  ,,introduction                  
ix  ,,the ,,closet ,,of ,,sir ,,kenelm  
,,digby ,,opened3     ,,title ,,page    
,,of ,,the ,,first ,,edition            
#a     ,,to ,,the ,,reader              
#c     ,,receipts ,,for ,,mead1         
,,metheglin1 ,,and ,,other ,,drinks     

#e     ,,cookery ,,receipts             
#aaa     ,,the ,,table                  
#bfc  ,,appendix  ,i4 ,,some            
,,additional ,,receipts                 
#bga          ,,ii4 ,,the ,,powder ,,of 
,,sympathy                 #bgb         
,,iii4 ,,list ,,of ,,the ,,herbs1       
,,flowers1 ,c41                         
,,referred ,,to ,,in ,,the ,,text       
#bgd  ,,notes                           
#bgg  ,,glossary                        
#bhc  ,,index ,,of ,,receipts           
#bhg  ,the frontispiece is a            
reproduction in photogravure after the  
portrait of ,sir ,kenelm ,digby by ,sir 
,anthony ,vandyke in ,his ,majesty's    
,collection at ,windsor ,castle1 by     
permission4      ,,introduction   ,with 
the waning of ,sir ,kenelm ,digby's     
philosophic reputation his name has not 
become obscure4 ,it stands1 vaguely     
perhaps1 but permanently1 for something 
versatile and brilliant and romantic4   
,he remains a perpetual type of the hero
 of romance1 the double hero1 in the    

field of action and the realm of the    
spirit4 ,had he lived in an earlier age 
he would now be a mythological          
personage2 and even without the looming 
exaggeration and glamour of myth he     
still imposes4 ,the men of to-day seem  
all of little stature1 and less         
consequence1 beside the gigantic        
creature who made his way with equal    
address and audacity in courts and      
councils1 laboratories and ladies'      
bowers4  ,so when1 in a                 
seventeenth-century bookseller's        
advertisement1 ,i lighted on a reference
 to the curious compilation of receipts 
entitled ,the ,closet of ,sir ,kenelm   
,digby ,opened1 having the usual idea of
 him as a great gentleman1 romantic     
,royalist1 and somewhat out-of-date     
philosopher1 ,i was enough astonished at
 seeing his name attached to what seemed
 to me1 in my ignorance1 outside even   
his wide fields of interest1 to hunt for
 the book without delay1 examine its    
contents1 and inquire as to its         

authenticity4 ,of course ,i found it was
 not unknown4 ,though the ,dictionary of
 ,national ,biography omits any         
reference to it1 and its name does not  
occur in ,mr4 ,carew ,hazlitt's ,old    
,cookery ,books1 ,dr4 ,murray quotes it 
in his great ,dictionary1 and it is     
mentioned and discussed in ,the ,life of
 ,digby by ,one of his ,descendants4    
,but ,mr4 ,longueville treats it therein
 with too scant deference4 ,one of a    
large and interesting series of         
contemporary books of the kind1 its own 
individual interest is not small2 and ,i
 commend it with confidence to students 
of seventeenth-century domestic manners4
 ,to apologise for it1 to treat it as if
 it were some freak1 some unowned sin of
 ,digby's1 would be the greatest        
mistake4 ,on the contrary1 its          
connection with his life and career is  
of the closest2 and ,i make bold to     
assert that of all his works1 with the  
doubtful exception of his ,memoirs1 it  
is the one best worth reprinting4 ,it is

 in no spirit of irony that ,i say of   
him who in his own day was looked on    
almost as ,bacon's equal1 who was the   
friend of ,bacon1 ,galileo1 ,descartes1 
,harvey1 ,ben ,jonson1 ,cromwell1 and   
all the great spirits of his time1 the  
intimate of kings1 and the special      
friend of queens1 that his memory should
 be revived for his skill in making     
drinks1 and his interest in his own and 
other folks' kitchens4 ,if to the       
magnificent and protean ,sir ,kenelm    
must now be added still another side1 if
 he must appear not only as gorgeous    
,cavalier1 inmate of courts1            
controversialist1 man of science1       
occultist1 privateer1 conspirator1 lover
 and wit1 but as bon viveur too1 he is  
not the ordinary bon viveur1 who feasts 
at banquets prepared by far away and    
unconsidered menials4 ,his interest in  
cookery--say1 rather1 his passion for   
it--was in truth an integral part of his
 philosophy1 and quite as serious as his
 laboratory practice at ,gresham        

,college and ,paris4 ,but to prove what 
may seem an outrageous exaggeration1 we 
must first run over the varied story of 
his career2 and then ,the ,closet       
,opened will be seen to fall into its   
due and important place4  ,kenelm ,digby
 owed a good deal to circumstances1 but 
he owed most of all to his own rich     
nature4 ,his family was ancient and     
honourable4 ,tiltons originally1 they   
took their later name in ,henry ,,iii's 
time1 on the acquisition of some        
property in ,lincolnshire1 though in    
,warwickshire and ,rutland most of them 
were settled4 ,three ,lancastrian ,digby
 brothers fell at ,towton1 seven on     
,bosworth ,field4 ,to his grandfather1  
,sir ,everard the philosopher1 he was   
mentally very much akin1 much more so   
than to his father1 another of the many 
,sir ,everards1 and the most notorious  
one4 ,save for his handsome person and  
the memory of a fervent devotion to the 
,catholic faith1 which was to work      
strongly in him after he came to mature 

years1 he owed little or nothing to that
 most unhappy young man1 surely the     
foolishest youth who ever blundered out 
of the ways of private virtue into      
conspiracy and crime4 ,kenelm1 his elder
 son1 born ,july #aa1 #afjc1 was barely 
three years old when his father1 the    
most guileless and the most obstinate of
 the ,gunpowder ,plotters1 died on the  
scaffold4 ,the main part of the family  
wealth1 as the family mansion           
,gothurst--now ,gayhurst--in            
,buckinghamshire1 came from ,sir        
,everard's wife1 ,mary ,mulsho2 and     
probably that is one reason why ,james  
,i acceded to the doomed man's appeal   
that his widow and children should not  
be reduced to beggary4 ,kenelm1 in fact1
 entered on his active career with an   
income of ,l#cjjj a year2 but even its  
value in those days did not furnish a   
youth of such varied ambitions and such 
magnificent exterior over handsomely for
 his journey through the world4 ,his    
childhood was spent under a cloud4 ,he  

was bred by a mother whose life was     
broken and darkened1 and whose faith1   
barely tolerated1 would naturally keep  
her apart from the more favoured persons
 of the kingdom4 ,kenelm might have     
seemed destined to obscurity2 but there 
was that about the youth that roused    
interest2 and even the timid ,king      
,james was attracted by him into a      
magnanimous forgetfulness of his        
father's offence4 ,nevertheless1 he     
could never have had the easy destiny of
 other young men of his class1 unless he
 had been content to be a simple country
 gentleman2 and from the first his      
circumstances and his restless mind     
dictated his career1 which had always   
something in it of the brilliant        
adventurer4  ,another branch of the     
,digbies rose as the ,buckinghamshire   
family fell4 ,it was a ,john ,digby1    
afterwards ,earl of ,bristol1 who       
carried the news of the conspirators'   
design on the ,princess ,elizabeth4     
,king ,james's gratitude was a ladder of

 promotion1 which would have been firmer
 had not this ,protestant ,digby        
incurred the dislike of the royal       
favourite ,buckingham4 ,but in #afag    
,sir ,john was ,english ambassador in   
,madrid2 and it may have been to get the
 boy away from the influence of his     
mother and her ,catholic friends that   
this kinsman1 always well disposed      
towards him1 and anxious for his        
advancement1 took him off to ,spain when
 he was fourteen1 and kept him there for
 a year4 ,nor was his mother's influence
 unmeddled with otherwise4 ,during some 
of the years of his minority at least1  
,laud1 then ,dean of ,gloucester1 was   
his tutor4 ,tossed to and fro between   
the rival faiths1 he seems to have      
regarded them both impartially1 or      
indifferently1 with an occasional       
adherence to the one that for the moment
 had the better exponent4  ,his         
education was that of a dilettante4 ,a  
year in ,spain1 in ,court and diplomatic
 circles1 was followed by a year at     

,oxford1 where ,thomas ,allen1 the      
mathematician and occultist1 looked     
after his studies4 ,allen quickly       
discerned the natural strength of his   
faculties1 and that spirit of           
penetration which is so seldom met with 
in persons of his age4 ,he felt he had  
under his care a young ,pico di         
,mirandola4 ,it may have been now he    
made his boyish translation of the      
,pastor ,fido1 and his unpublished      
version of ,virgil's ,eclogues4 ,as to  
the latter1 the quite unimportant fact  
that he made one at all ,i offer to     
future compilers of ,digby biographies4 
,allen till his death remained his      
friend and admirer1 and bequeathed to   
him his valuable library4 ,the ,,mss4   
part of it ,digby presented to the      
,bodleian4 ,a portion of the rest he    
seems to have kept2 and though it is    
said his ,english library was burnt by  
the ,parliamentarians1 it seems not     
unlikely that some of ,allen's books    
were among his collection at ,paris sold

 after his death by the ,king of        
,france4  ,but ,kenelm was restlessly   
longing to taste life outside academic  
circles1 and already he was hotly in    
love with his old playmate1 now grown   
into great beauty1 ,venetia ,anastasia  
,stanley1 daughter of ,edward ,stanley  
of ,tonge1 in ,shropshire1 and          
granddaughter of the ,earl of           
,northumberland4 ,if ,i could connect   
the beautiful ,venetia with this cookery
 book1 ,i should willingly linger over  
the tale of her striking and brief      
career4 ,but though the elder ,lady     
,digby contributed something to ,the    
,closet ,opened1 there is no suggestion 
that it owes a single receipt to the    
younger4 ,above ,kenelm in station as   
she was1 he could hardly have aspired to
 her save for her curiously forlorn     
situation4 ,mother-less1 and her father 
a recluse1 she was left to bring herself
 up1 and to bestow her affections where 
she might4 ,to ,kenelm's ardour she     
responded readily2 and he philandered   

about her for a year or two4 ,but his   
mother would hear nothing of the match2 
and at seventeen he was sent out on the 
grand tour1 the object of which1 we     
learn from his ,memoirs1 was to banish  
admiration1 which for the most part     
accompanieth home-bred minds1 and is    
daughter of ignorance4 ,kenelm proved   
better than the ideal set before him2   
and the more he travelled the more he   
admired4  ,into this tale of love and   
adventure ,i must break with the        
disturbing intelligence that the        
handsome and romantic and spirited youth
 was in all probability already         
procuring material for the compilation  
on ,physick and ,chirurgery1 which      
,hartman1 his steward1 published after  
his death4 ,it was not as a middle-aged 
bon viveur1 nor as an elderly           
hypochondriac1 that he began his medical
 studies1 but in the heyday of youth1   
and quite seriously1 too4 ,the          
explanation brings with it light on some
 other of his interests as well4 ,when  

he set out on the grand tour1 his head  
full of love and the prospects of       
adventure1 he found the spare energy to 
write from ,london to a good friend of  
his1 the ,rev4 ,mr4 ,sandy1 ,parson of  
,great ,lindford4 ,in this letter--the  
original is in the ,ashmolean--,kenelm  
asks for the good parson's prayers1 and 
sends him a manuscript of elections of  
divers good authors4 ,mr4 ,longueville1 
who gives the letter1 has strangely     
failed to identify ,sandy with the      
famous ,richard ,napier1 parson1        
physician1 and astrologer1 of the       
well-known family of ,napier of         
,merchistoun4 ,his father1 ,alexander   
,napier1 was often known as ,sandy2 and 
the son held the alternative names also4
 ,great ,lindford is two and a half     
miles from ,gothurst2 and it is possible
 that ,protestant friends1 perhaps ,laud
 himself1 urged on the good parson the  
duty of looking after the young         
,catholic gentleman4 ,sandy 7,napier7   
was also probably his mother's medical  

adviser3 he certainly acted as such to  
some members of her family4 ,a man of   
fervent piety--his knees were horny with
 frequent praying1 says ,aubrey--he was1
 besides1 a zealous student of alchemy  
and astrology1 a friend of ,dee1 of     
,lilly1 and of ,booker4 ,very likely    
,kenelm had been entrusted to ,allen's  
care at ,oxford on the recommendation of
 ,sandy2 for ,allen1 one of his         
intimates1 was a serious occultist1 who1
 according to his servant's account1    
used to meet the spirits on the stairs  
like swarms of bees4 ,with these        
occupations ,napier combined a large    
medical practice in the ,midlands1 the  
proceeds of which he gave to the poor1  
living ascetically himself4 ,his        
favourite nephew1 ,richard ,napier the  
younger1 his pupil in all these arts and
 sciences1 was about the same age as    
,kenelm1 and spent his holidays at      
,great ,lindford4 ,the correspondence   
went on4 ,digby continued his medical   
observations abroad2 and after his      

return we find him writing to ,sandy1   
communicating some receipts1 and asking 
for pills that had been ordered4 ,thus  
we have arrived at the early influences 
which drew the young ,catholic squire   
towards the art of healing and the      
occult sciences4 ,the latter he dabbled 
in all his life4 ,in the former his     
interest was serious and steadfast4  ,he
 remained out of ,england three years4  
,from ,paris the plague drove him to    
,angers1 where the appearance of the    
handsome ,english youth caused such     
commotion in the heart of the ,queen    
,mother1 ,marie de ,medicis1 that she   
evidently lost her head4 ,his narrative 
of her behaviour had to be expurgated   
when his ,memoirs were published in     
#ahbg4 ,he fled these royal attentions2 
spread a report of his death1 and made  
his way to ,italy4 ,his two years in    
,florence were not all spent about the  
,grand-ducal ,court4 ,his mind1 keen and
 of infinite curiosity1 was hungering   
after the universal knowledge he aspired

 to2 and ,galileo1 then writing his     
,dialogues in his retirement at         
,bellosguardo1 could not have been left 
unvisited by the eager young student4   
,in after years1 ,digby used to say that
 it was in ,florence he met the         
,carmelite friar who brought from the   
,east the secret of the ,powder of      
,sympathy1 which cured wounds without   
contact4 ,the friar who had refused to  
divulge the secret to the ,grand ,duke  
confided it to him--of which more       
hereafter4  ,from ,florence he passed to
 ,spain2 and his arrival was happily    
timed--probably by his ever anxious     
kinsman2 for a few days later ,prince   
,charles and ,buckingham landed1 on the 
,spanish ,marriage business2 and so     
agreeable was young ,digby that1 in     
spite of ,buckingham's dislike of his   
name1 he became part of the ,prince's   
household1 and returned with the party  
in ,october1 #afbc4 ,court favours      
seemed now to open out a career for him4
 ,king ,james knighted him1 in what     

might have proved a fatal ceremony2 for 
so tremblingly nervous of the naked     
steel was the royal hand1 that          
,buckingham had to turn the sword aside 
from doing damage instead of honour4 ,he
 was also made ,gentleman of the        
,bedchamber to ,prince ,charles4 ,but no
 other signal favours followed these4   
,for all his agreeableness he was not of
 the stuff courtiers are made of--though
 ,james had a kindness for him1 and was 
entertained by his eagerness and        
ingenuity4 ,bacon1 too1 just before his 
death1 had come across this zealous     
young student of the experimental       
methods1 and had meant1 ,digby said1 to 
include an account of the ,powder of    
,sympathy in an appendix to his ,natural
 ,history4  ,in ,spain1 ,kenelm had     
flirted with some ,spanish ladies1      
notably with the beautiful ,donna ,anna 
,maria ,manrique1 urged thereto by gibes
 at his coldness2 but ,venetia was still
 the lady of his heart4 ,her amorous    
adventures1 in the meanwhile1 had been  

more serious and much more notorious4   
,his letters had miscarried1 and had    
been kept back by his mother4 ,venetia  
pleaded her belief in his death4        
,aubrey's account of her is a mass of   
picturesque scandal4 ,she was a most    
beautiful desirable creature4444 ,the   
young eagles had espied her1 and she was
 sanguine and tractable1 and of much    
suavity 7which to abuse was great       
pittie74 ,making all allowance for      
gossip1 the truth seems to be that in   
,kenelm's absence she had been at least 
the mistress of ,sir ,edward ,sackville1
 afterwards the fourth ,earl of ,dorset2
 that ,dorset tired of her2 and on      
,digby's return she was more than       
willing to return to her old love4 ,but1
 alas6 ,sackville had her picture1 which
 seemed to her compromising4 ,digby1    
therefore1 having accepted her apologies
 and extenuations1 challenged ,sackville
 to a duel2 whereupon the faithless one 
proved at least magnanimous2 refused to 
fight1 gave up the picture1 and swore   

that ,venetia was blameless as she was  
fair4 ,a private marriage followed2 and 
it was only on the birth of his second  
son ,john that ,sir ,kenelm acknowledged
 it to the world4 ,to read nearly all   
his ,memoirs is to receive the          
impression that he looked on his wife as
 a wronged innocent4 ,to read the whole 
is to feel he knew the truth and took   
the risk1 which was not very great after
 all2 for the lady of the many suitors  
and several adventures settled down to  
the mildest domesticity4 ,they say he   
was jealous2 but no one has said she    
gave him cause4 ,the tale runs that     
,dorset visited them once a year1 and   
only kissed her hand1 ,sir ,kenelm being
 by4  ,but ,digby was a good lover4 ,all
 the absurd rhodomontade of his strange 
,memoirs notwithstanding1 there are     
gleams of rare beauty in the story of   
his passion1 which raise him to the     
level of the great lovers4 ,his ,memoirs
 were designed to tell the beginning1   
progress1 and consummation of that      

excellent love1 which only makes me     
believe that our pilgrimage in this     
world is not indifferently laid upon all
 persons for a curse4 ,and here is a    
very memorable thing4 ,understanding and
 love are the natural operation of a    
reasonable creature2 and this last1     
which is a gift that of his own nature  
must always be bestowed1 being the only 
thing that is really in his power to    
bestow1 it is the worthiest and noblest 
that can be given4  ,but1 as he naively 
says1 the relations that follow marriage
 are 444 a clog to an active mind2 and  
his kinsman ,bristol was ever urging him
 to show his worth by some generous     
action4 ,the result of this urging was  
,scanderoon4 ,his object1 plainly       
stated1 was to ruin ,venetian trade in  
the ,levant1 to the advantage of        
,english commerce4 ,the aid and rescue  
of ,algerian slaves were afterthoughts4 
,king ,james promised him a commission2 
but ,buckingham's secretary1 on behalf  
of his master absent in the ,ile de ,re1

 thought his privileges were being      
infringed1 and the ,king drew back4     
,digby acted throughout as if he had a  
publike charge1 but he was really little
 other than a pirate4 ,he sailed from   
,deal in ,december1 #afbg1 his ships the
 ,eagle and the ,george and ,elizabeth4 
,it was six months before the decisive  
fight took place2 but on the way he had 
captured some ,french and ,spanish ships
 near ,gibraltar2 and what with         
skirmishes and sickness1 his voyage did 
not want for risk and episode at any    
time4 ,digby the landsman maintained    
discipline1 reconciled quarrels1        
doctored his men1 ducked them for       
disorderliness1 and directed the naval  
and military operations like any old    
veteran4 ,at ,scanderoon now            
,alexandretta in the ,levant the ,french
 and ,venetians1 annoyed by his         
presence1 fired on his ships4 ,he       
answered with such pluck and decision   
that1 after a three hours' fight1 the   
enemy was completely at his mercy1 and  

the ,venetians quitted to him the       
signiority of the roade4 ,in his        
,journal of the ,voyage you may read a  
sober account1 considering who was the  
teller of the tale1 of a brilliant      
exploit4 ,he does not disguise the fact 
that he was acting in defiance of his   
own countrymen in the ,levant4 ,the     
,vice-,consul at ,scanderoon kept       
telling him that our nation at ,aleppo  
fared much the worse for his abode      
there4 ,he was setting the merchants in 
the ,levant by the ears1 and when he    
turned his face homewards1 the ,english 
were the most relieved of all4 ,his     
exploit in that drowsy and inactive time
 444 was looked upon with general       
estimation1 says ,clarendon4 ,the ,king 
gave him a good welcome1 but could not  
follow it up with any special favour2   
for there were many complaints over the 
business1 and ,scanderoon had to be     
repudiated4  ,but ,digby could not be   
merely privateer1 and in the ,scanderoon
 expedition we are privileged to look on

 the ,pirate as a ,man of ,taste4 ,his  
stay in ,florence had given him an      
interest in the fine arts2 and at ,milo 
and ,delphos he contrived to make some  
healthy exercise for his men serve the  
avidity of the collector4 ,modern       
excavators will read with horror of his 
methods4 ,i went with most of my shippes
 to ,delphos1 a desert island1 where    
staying till the rest were readie1      
because idlenesse should not fixe their 
mindes upon any untoward fansies 7as is 
usuall among seamen71 and together to   
avayle myselfe of the convenience of    
carrying away some antiquities there1 ,i
 busied them in rolling of stones doune 
to the see side1 which they did with    
such eagernesse as though it had been   
the earnestest business that they had   
come out for1 and they mastered         
prodigious massie weightes2 but one     
stone1 the greatest and fairest of all1 
containing four statues1 they gave over 
after they had been1 #cjj men1 a whole  
day about it4444 ,but the next day ,i   

contrived a way with mastes of shippes  
and another shippe to ride over against 
it1 that brought it doune with much ease
 and speede6 ,what became of this       
treasure so heroically acquired8  ,so   
much for art4 ,literature was to have   
its turn with the versatile pirate ere  
he reached his native shores4 ,during a 
time of forced inaction at ,milo1 he    
began to write his ,memoirs4 ,a great   
commander was expected during a truce1  
it appears1 to pay lavish attentions to 
the native ladies4 ,neglect of this     
gallantry was construed almost as a     
national insult4 ,sir ,kenelm1 faithful 
to his ,venetia1 excused himself on the 
plea of much business4 ,but he had      
little or no business2 and he used his  
retirement to pen the amazing account of
 his early life and his love story1     
where he appears as ,theagenes and his  
wife as ,stelliana1 as strange a mixture
 of rhodomontade and real romance as    
exists among the autobiographies of the 
world4 ,of course it does not represent 

,digby at his maturity4 ,among his      
,,mss4 the ,memoirs were found with the 
title of ,loose ,fantasies1 and they    
were not printed till #ahbg4  ,it was   
quite a minor post in the ,navy he      
received in recognition of ,scanderoon1 
and one wonders why he took it4 ,perhaps
 to gain experience1 of which he was    
always greedy4 ,or ,scanderoon may have 
emptied his treasuries4 ,after the      
,restoration he had a hard struggle to  
get repaid for his ransom of slaves on  
the ,algerian coast4 ,at any rate1 as   
,naval ,commissioner he earned the      
reputation of a hard-working public     
servant4  ,if his constantly-changing   
life can be said to have had a          
turning-point1 it occurred in #afcc1    
when his wife died suddenly4 ,the death 
of the lovely ,venetia was the signal   
for a great outburst of vile poetry on  
her beauty and merits4 ,ben ,jonson1 her
 loyal friend and ,kenelm's1 wrote      
several elegies1 one of them the worst4 
,vandyck painted her several times2 and 

so the memory of her loveliness is      
secure4 ,as to her virtues1 amiability  
seems to have been of their number4     
,unmatcht for beauty1 chaster than the  
ayre1 wrote one poet4 ,when they opened 
her head it was discovered she had      
little brain2 and gossip attributed the 
fact to her having drunk viper-wine--by 
her husband's advice--for her           
complexion4 ,this sounds absurd only to 
those who have not perused the ,receipts
 in ,physick and ,chirurgery4 ,little   
brain or not1 her husband praised her   
wits4 ,ben ,jonson wrote with devotion  
of her who was my muse1 and life of all 
,i did4  ,digby imitated his            
father-in-law who1 in similar           
circumstances1 gave himself up to       
solitude and recollection4 ,his place of
 retirement was ,gresham ,college4 ,do  
its present students remember it once   
housed a hermit who wore a long mourning
 cloake1 a high crowned hat1 his beard  
unshorne 444 as signes of sorrowe for   
his beloved wife8 ,there he diverted    

himself with chymistry and the          
professor's good conversation4 ,he had a
 fair and large laboratory 444 erected  
under the lodgings of the ,divinity     
,reader4 ,hans ,hunneades the ,hungarian
 was his operator4  ,but another        
influence was at work4 ,for the first   
time his mind turned seriously to       
religion4 ,romanist friends were        
persuading him to his father's faith4   
,his old tutor ,laud and other          
,protestants were doing their best to   
settle him on their side4 ,out of the   
struggle of choice he came1 in #afcf1 a 
fervent and convinced ,catholic4 ,he was
 to prove his devotion over and over    
again2 but ,i fear that ,catholics of   
to-day would view with suspicion his    
views on ecclesiastical authority4 ,in  
his dedication of his ,treatise on the  
,soul to his son ,kenelm1 there is a    
spirited defence of the right1 of the   
intelligent to private judgment in      
matters of doctrine4 ,nevertheless1 his 
,catholicism1 though rationalist1 was   

sincere1 and he spent much energy in    
propaganda among his friends--witness   
his rather dull little brochure1 the    
,conference with a ,lady about ,choice  
of ,religion 7#afch71 and his           
correspondence with his kinsman1 ,lord  
,digby1 who did1 indeed1 later1 come    
over to the older faith4 ,ere long he   
earned the reputation of being not only 
an open but a busy ,papist1 though an   
eager enemy to the ,jesuits4  ,from this
 time dates his close friendship with   
the ,queen1 ,henrietta ,maria1 and her  
,catholic friends1 ,sir ,tobie ,matthew1
 ,endymion ,porter1 and ,walter         
,montague4 ,he and ,montague were       
specially chosen by the ,queen to appeal
 to the ,english ,catholics for aid     
towards ,charles's campaign in          
,scotland4 ,digby was certainly a hot   
inciter of the ,king to foolish         
activity2 but in the light of his after 
history1 it would seem always with a    
view to the complete freedom of the     
,catholic religion4 ,a prominent ,king's

 man1 nay1 a ,queen's man1 which was    
held to be something extremer1 he       
played1 however1 an individual part in  
the struggle4 ,he was well fitted for   
the ,cavalier role by the magnificence  
of his person1 by his splendid          
hospitality1 his contempt for sects1 his
 aristocratic instincts1 and his manner 
of the ,great ,world4 ,but if he liked  
good cheer and a great way of living1 he
 is never to be imagined as clinking    
cans with a ,hey for ,cavaliers6 ,ho for
 ,cavaliers6 ,he never fought for the   
,king's cause--though he fought a duel  
in ,paris with a ,french lord who took  
,charles's name in vain1 and killed his 
man too4 ,his role was always the       
intellectual one4 ,he conspired for the 
cause--chiefly1 ,i think1 out of        
personal friendship1 and because he held
 it to be the cause of his ,church4 ,he 
was not a virulent politician2 and on   
the question of divine right the        
orthodox ,cavaliers must have felt him  
to be very unsound indeed4  ,the era of 

,parliaments had now come1 and ,digby   
was to feel it4 ,he was summoned to the 
bar of the ,house as a ,popish recusant4
 ,charles was ordered to banish him and 
,montague from his councils and his     
presence2 and their examination         
continued at intervals till the middle  
of #afdb4 ,the ,queen interceded for    
,digby with much warmth1 but she was a  
dangerous friend2 and in the same year  
,montague and he were sent to prison4 ,i
 have heard a tradition that ,crosby    
,hall was for a time his comfortable    
jail1 but can find no corroboration of  
this4 ,the serjeant-at-arms confined him
 for a brief space at ,the ,three ,tuns1
 near ,charing ,cross1 where his        
conversation made the prison a place of 
delight to his fellows4 ,later1 at      
,winchester ,house1 ,southwark1 where he
 remained in honourable confinement for 
two years1 he was busy with writing and 
experimenting--to preserve him from a   
languishing and rusting leisure4 ,two   
pamphlets1 both of them hasty           

improvisations1 one a philosophic       
commentary on a certain stanza of the   
,faerie ,queen1 the other1 his          
well-known ,observations on the         
',religio ,medici'1 are but mere bubbles
 of this seething activity1 given over  
mostly to the preparation of his ,two   
,treatises1 ,of the ,body1 and ,of the  
,soul1 published later in ,paris1 and to
 experiments on glass-making4  ,many    
efforts were made for his release1 the  
most efficacious by the ,queen of       
,france4 ,it should have been the       
,dowager ,marie de ,medicis1 in memory  
of her hot flame for him when he was a  
youth2 but though she may have initiated
 the appeal1 she died before his        
release1 which he seems to have owed to 
,anne of ,austria's good services4      
,freedom meant banishment1 but this     
sentence he did not take very seriously4
 ,in these years he was continually     
going and coming between ,france and    
,england1 now warned by ,parliament1 now
 tolerated1 now banished1 again daring  

return1 and escaping from the net4 ,i   
can compare him to nothing but to a     
great fish that we catch and let go     
again2 but still he will come to the    
bait1 said ,selden of him in his        
,table-,talk4  ,exile in ,paris provided
 fresh opportunity for scientific study1
 though his connection with the ,english
 ,catholic malcontents1 and his services
 to the ,queen ,henrietta ,maria1 who   
now made him her ,chancellor1 absorbed  
much of his time4 ,when the ,cause      
needed him1 the ,cavalier broke away    
from philosophy2 and in #afde he set out
 for ,rome1 at the bidding of the       
,queen1 to beg money for her schemes4   
,with all his address1 diplomacy was not
 among the chief of his talents4 ,with  
high personages he took a high tone4    
,innocent ,x gave #aj1jjj crowns to the 
,cause2 but they quarrelled2 and the    
,pope went so far as to accuse ,digby of
 misappropriation of the money4 ,digby1 
a man of clean hands1 seems to have     
taken up the ,queen's quarrel4 ,she     

would have nothing to do with           
,rinuccini's ,irish expedition1 which   
his ,holiness was supporting2 and her   
,chancellor naturally insisted on       
disbursing the funds at her commands    
rather than at the ,pope's4 ,moreover1  
he was now renewing his friendship with 
,thomas ,white1 a heretic ,catholic     
priest1 of several aliases1 some of     
whose work had been placed on the       
,index4 ,white was a philosophic thinker
 of considerable power and subtlety1 and
 he and ,digby acted and reacted on each
 other strongly--though ,digby's debt is
 perhaps the greater4 ,their respective 
parts in the ,two ,treatises and in the 
,institutionum ,peripateticorum libri   
quinque1 published under ,white's name1 
but for which ,sir ,kenelm is given the 
main credit1 can hardly now be sifted4  
,white1 at all events1 was not a prudent
 friend for an envoy to the ,holy ,see4 
,digby grew high and hectored with his  
holinesse1 and gave him the lye4 ,the   
pope said he was mad4 ,thus ,aubrey4    

,henrietta ,maria sent him once more on 
the same errand2 but the ,roman ,curia  
continued to look on him as a useless   
and restless man1 with scanty wisdom4   
,before returning1 however1 he paid a   
round of visits to ,italian courts1     
making everywhere a profound impression 
by his handsome person and his          
liveliness4 ,he had to hasten back to   
,england on his own business4 ,his      
fortunes were desperate2 and he desired 
to compound for his estates4  ,a week or
 so after the ,king's death he is proved
 by his correspondence to be in ,france1
 having fled after one more             
pronouncement of him as a dangerous man4
 ,he went into exile this time with a   
sad heart2 and it was not only the      
loyalist in him that cried out4 ,the    
life of an ,english country gentleman   
would never have satisfied him2 yet he  
longed for it now it had become         
impossible4 ,he writes from ,calais to a
 friend3 ,those innocent recreations you
 mention of tabors and pipes1 and       

dancing ladies1 and convenient country  
houses1 shady walks and close arbours1  
make one sigh to be again a spectator of
 them1 and to be again in little        
,england1 where time slides more gently 
away than in any part of the world4     
,quando sia mai ch'a rividerti io torno8
  ,he went this time knowing better than
 his fellow royalists the meaning of    
events4 ,he was still a rank1 but at    
least an intelligent1 conspirator4      
,english correspondents at ,rouen and   
,caen report him in the company of one  
,watson1 an ,independent2 and that he is
 proposing to join the interests of all 
the ,english papists with the bloody    
party that murdered the king4 ,dr4      
,winsted1 an ,english doctor in ,rouen1 
asked him with indignation how he could 
meditate going back to ,england1        
considering the abomination of that     
country4 ,digby replied that he was     
forced to it4 ,if he went not now he    
must starve4 ,he plainly saw who was the
 real and only force in ,england2 and he

 was going to make a bargain with the   
strong man for himself and his          
co-religionists4 ,as a matter of fact   
there is no trace of his return at this 
moment4 ,not merely was his property in 
danger1 but his head as well4 ,yet he   
never repented of his policy1 and he    
carried it out1 so far as might be1 in  
his dealings with ,cromwell a few years 
later4 ,and ,henrietta ,maria bore him  
no grudge on this score4  ,exile in     
,paris meant friendly intercourse with1 
and consolation of the ,queen1 but also 
scientific research4 ,in #afea ,evelyn  
was visiting him there1 and being       
stirred by his enthusiasm into attending
 ,febur's chemistry lectures along with 
him4 ,before that must have taken place 
his pilgrimage to ,descartes1 who died  
in #afej4 ,apparently ,sir ,kenelm had  
gone to ,egmont as an unknown stranger2 
and it throws light on his wide         
reputation as a man of ideas and a      
conversationalist1 that into his torrent
 of questions and speculation ,descartes

 broke with1 ,you can be none other than
 ,digby4 ,the ,english scientist's      
practical mind--for he had always a     
practical end in view1 however fantastic
 his methods--showed itself in his      
counsel to the author of the ,discours  
sur la ,methode4 ,why all this labour   
for mere abstract speculation8 ,why not 
apply his genius to the one great       
subject1 the prolongation of human life8
 ,descartes1 it appears1 did not need   
the advice4 ,he said the subject was    
engaging his mind2 and though he dared  
not look forward to man being rendered  
immortal1 he was quite certain his      
length of life could be made equal to   
the patriarch's4 ,in fact1 he was       
composing at the time an ,abrege de     
,medecine1 and popular report said he   
believed men could live four or five    
hundred years4 ,he died prematurely of  
too much faith in his own medical       
theories4  ,in #afec permission was     
given to ,digby to return1 on condition 
he would not meddle with ,royalist      

plots4 ,he had been in communication    
with ,cromwell1 and had done some       
diplomatic business for him in ,paris4  
,on his return in #afed1 and for the    
next few years1 he was in the closest   
relations with the ,protector1 thereby  
carrying out the principle he had       
probably adopted from ,white1 of a      
universal passive obedience to any      
species of government that had obtained 
an establishment4 ,his ,royalist friends
 made an outcry1 and so did the         
,puritans2 but ,digby was confident of  
obtaining from ,cromwell great          
advantages for the ,english ,catholics1 
and the ,protector1 it seems1 fully     
trusted the intentions and the abilities
 of this strange and fascinating        
personality who came to him out of the  
enemy's camp4 ,delicate business was    
given into his hands1 that of preventing
 an alliance between ,france and ,spain4
 ,prynne1 in his ,true and ,perfect     
,narrative1 bitterly denounced ,cromwell
 in that ,sir ,kenelme ,digby was his   

particular favourite1 and lodged at     
,whitehall2 that ,maurice ,conry1       
,provincial of the ,franciscans in      
,england1 and other priests1 had his    
protections under hand and seal4 ,of    
,digby's feelings towards ,cromwell     
there is clear evidence4 ,it seems his  
loyalty had been questioned in his      
absence2 and he writes from ,paris1 in  
,march1 #afef1 to ,secretary ,thurloe3  
,whatsoever may be disliked by my ,lord 
,protector and the ,council of ,state   
must be detested by me4 ,my obligations 
to his ,highness are so great1 etc4 ,and
 again1 ,how passionate ,i am for his   
service and for his honour and interest1
 even to exposing my life for him4 ,the 
intimacy1 begun on both sides in mere   
policy1 had evidently grown to          
friendship and mutual admiration4  ,the 
illness of which he died had already    
attacked him1 and it was for his health 
he went to ,montpelier in #afeh4 ,his   
stay in that seat of learning was made  
memorable by his reading to a company of

 eminent persons his ,discourse on the  
,powder of ,sympathy1 which has brought 
him more fame and more ridicule than    
anything else4 ,i have already referred 
to the secret confided to him as a youth
 in ,florence by the ,carmelite ,friar  
from the ,east4 ,when he came back to   
,england he spoke of the great          
discovery1 and had occasion to use it4  
,howell--of the ,familiar ,letters--was1
 according to ,sir ,kenelm's account1   
wounded while trying to part two friends
 who were fighting a duel4 ,his wounds  
were hastily tied up with his garter1   
and ,digby was sent for4 ,digby asked   
for the garter-bandage1 and steeped it  
in a basin in which he had dissolved his
 secret powder 7of vitriol74            
,immediately ,howell felt a pleasing    
kind of freshnesse1 as it were a wet    
cold napkin did spread over my hand4    
,take off all the plasters and          
wrappings1 said ,digby4 ,keep the wound 
clean1 and neither too hot nor too cold4
 ,afterwards he took the bandage from   

the water1 and hung it before a great   
fire to dry2 whereupon ,howell's servant
 came running to say his master was much
 worse1 and in a burning fever4 ,the    
bandage plunged once more in the        
dissolved powder1 soothed the patient at
 a distance2 and in a few days the wound
 was healed4 ,digby declared that ,james
 and ,buckingham were interested        
witnesses of the cure2 and the king     
drolled with him about it 7which he     
could do with a very good grace74 ,he   
said he divulged the secret to the ,duke
 of ,mayenne4 ,after the ,duke's death  
his surgeon sold it so that now there is
 scarce any country barber but knows it4
 ,why did not ,digby try it on his      
wounded men at ,scanderoon8 ,his        
,discourse to the learned assembly is a 
curious medley of subtle observation and
 old wives' tales1 set out in sober1    
orderly1 one might almost say           
scientific1 fashion4 ,roughly1 the      
substance of it may be summed up as     
,like to like4 ,the secret powder is a  

medium whereby the atoms in the bandage 
are drawn back to their proper place in 
the body6 ,after ,digby's death you     
could buy the powder at ,hartman's shop 
for sixpence4  ,at the ,restoration he  
returned to ,england4 ,he was still     
,henrietta ,maria's ,chancellor4 ,his   
relations with ,cromwell had never      
broken their friendship2 and probably he
 still made possets for her at ,somerset
 ,house as he had done in the old days4 
,but by ,charles ,,ii there was no      
special favour shown him1 beyond        
repayment for his ransom of ,english    
slaves during the ,scanderoon voyage2   
and in #affd he was forbidden the       
,court4 ,the reason is not definitely   
known4 ,charles may have only gradually1
 but at last grimly1 resented1 the more 
he learnt of it1 ,digby's recognition of
 the usurper4  ,he found happiness in   
science1 in books1 in conversation1 in  
medicine1 stilling and cookery4 ,in     
#affa he had lectured at ,gresham       
,college on ,the ,vegetation of ,plants4

 ,when the ,royal ,society was          
inaugurated1 in #affc1 he was one of the
 ,council4 ,his house became a kind of  
academy1 where wits1 experimentalists1  
occultists1 philosophers1 and men of    
letters worked and talked4 ,this was the
 house in ,covent ,garden4 ,an earlier  
one is also noted by ,aubrey4 ,the faire
 howses in ,holbourne between ,king's   
,street and ,southampton ,street 7which 
brake-off the continuance of them7 were1
 about #afcc1 built by ,sir ,kenelme2   
where he lived before the civill warres4
 ,since the restauration of ,charles    
,,ii he lived in the last faire house   
westward in the north portico of ,covent
 ,garden1 where my lord ,denzill ,hollis
 lived since4 ,he had a laboratory      
there4 ,this latter house1 which can be 
seen in its eighteenth-century guise in 
,hogarth's print of ,morning1 in ,the   
,four ,hours of the ,day set1 is now the
 quarters of the ,national ,sporting    
,club4 ,there he worked and talked and  
entertained1 made his metheglin and aqua

 vitae and other messes1 till his last  
illness in #affe4 ,paris as ever        
attracted him2 and in ,france were good 
doctors for his disease1 the stone4 ,he 
had himself borne on a litter to the    
coast2 but feeling death's hand on him1 
he turned his face homeward again1 and  
died in ,covent ,garden1 ,june #aa1     
#affe4 ,in his will he desired to be    
buried by his beautiful ,venetia in     
,christ ,church1 ,newgate1 and that no  
mention should be made of him on the    
tomb1 where he had engraved four ,latin 
inscriptions to her memory4 ,but ,ferrar
 wrote an epitaph for him3--      ,under
 this tomb the matchless ,digby lies1   
,digby the great1 the valiant1 and the  
wise1 etc4  ,the ,great ,fire destroyed 
the tomb1 and scattered their ashes4    
,he had died poor2 and his surviving son
 ,john1 with whom he had been on bad    
terms1 declared that all the property   
that came to him was his father's       
sumptuously compiled history of the     
,digby family4 ,apparently ,john        

regained some part of the estates later1
 which perhaps had only been left away  
from him to pay off debts4 ,a great     
library of ,sir ,kenelm's was still in  
,paris2 and after his death it was      
claimed by the ,french king1 and sold   
for #aj1jjj crowns4 ,his kinsman1 the   
second ,earl of ,bristol1 bought it1 and
 joined it to his own2 and the catalogue
 of the combined collection1 sold in    
,london in #afhc1 is an interesting and 
too little tapped source for ,digby's   
mental history4 ,of his five children1  
three were already dead4 ,kenelm1 his   
eldest son1 had fallen at ,st4 ,neot's1 
in #afdh1 fighting for the ,king4 ,it   
was his remaining son ,john who         
sanctioned the publication of his       
father's receipts4         99       99  
99       99       99  ,sir ,kenelm      
,digby has been recognised as the type  
of the great amateur1 but always with a 
shaking of the head4 ,why this scorn of 
accomplished amateurs8 ,rather may their
 tribe increase1 let us pray4 ,our world

 languisheth now for lack of them4 ,he  
was fitted by nature to play the role   
superbly1 to force his circumstances1   
never over pliant1 to serve not his     
material interests1 but his fame1 his   
craving for universal knowledge and     
attainments4 ,says ,wood3 ,his person   
was handsome and gigantick1 and nothing 
was wanting to make him a compleat      
,cavalier4 ,he had so graceful elocution
 and noble address that had he been     
dropped out of the clouds into any part 
of the world1 he would have made himself
 respected2 but the ,jesuits who cared  
not for him1 spoke spitefully1 and said 
it was true1 but then he must not stay  
there above six weeks4 ,he had a great  
faculty1 which proceeded from abundance 
of wit and invention1 of proposing and  
reporting matters to the ,virtuosi4     
,women adored him2 and he took great    
pains to please them--though in spite of
 the importunities of ,marie de         
,medicis1 the long friendship with      
,henrietta ,maria1 his early flirtation 

with the lovely ,spaniard1 his earnest  
and impolitic championship of the       
notorious ,lady ,purbeck--,romish       
convert and adventuress--,venetia1 it   
seems1 remained his only love4 ,he was  
never the mere gallant4 ,he treated     
women as his intellectual equals1 but as
 equals who had to be splendidly        
entertained and amused4 ,his            
conversation was ingeniose and innocent4
 ,lloyd speaks of the grace wherewith he
 could relate magnarum rerum minutias1  
the little circumstances of great       
matters4 ,but men were at his feet as   
well2 and on his tour among ,italian    
courts1 one of the grandees said that1  
having no children1 he was very willing 
his wife should bring him a ,prince by  
,sir ,kenelme1 whom he imagined the just
 measure of perfection4  ,a first-rate  
swordsman1 yet was he not apt in the    
least to give offence4 ,his strength was
 that of a giant4 ,bristol related that 
one day at ,sherborne he took up a      
midling man1 chair and all1 with one    

arm4 ,but there was nothing of the      
swashbuckler about him1 and his endless 
vitality was matched by his courtesy4   
,true1 he hustled a ,pope2 but he       
addressed the ,short ,parliament in such
 reverential terms as no ,roundhead     
could have found4 ,one who had been     
courtier1 exile1 naval commander1       
student1 prisoner1 and diplomatist1 who 
had associated with all sorts of        
persons1 from kings to alchemists and   
cooks1 had learnt resourcefulness4 ,but 
he was never too hard put to it perhaps1
 seeing that if he had not fourpence1   
wherever he came he would find respect  
and credit4 ,no man knew better how to  
abound1 and to be abased1 and either was
 indifferent to him4  ,he had his       
detractors4 ,one who plays so many parts
 incites envy and ridicule2 and he laid 
himself particularly open to both4      
,fantasy was in the ,digby blood2 and   
that agility of mind and nerve that     
turns now here1 now there1 to satisfy an
 unquenchable curiosity1 that exuberance

 of mental spirits that forces to rapid 
and continuous expression1 has ever been
 suspect of the ,english mind4 ,he was  
highly caressed in ,france4 ,to ,evelyn 
,sir ,kenelm was a teller of strange    
things1 and again the ,diarist called   
him an errant mountebank--though ,evelyn
 sought his society1 and was grateful   
for its stimulus4 ,lady ,fanshawe1 who  
met him at ,calais1 at the ,governor's  
table1 says he enlarged somewhat more in
 extraordinary stories than might be    
averred4444 ,that was his infirmity1    
though otherwise a person of most       
excellent parts1 and a very fine bred   
gentleman4 ,a certain eccentricity and  
unsteadiness perhaps inseparable from a 
mind of such vanity1 is ,lodge's        
criticism4 ,the ,pliny of our age for   
lying1 quoth ,stubbes4 ,but ,digby's    
extraordinary stories were by no means  
all false4 ,he may have talked sometimes
 to epater le bourgeois2 but his serious
 statements were often judged as were   
the wonders of evolution by country     

audiences in the seventies4  ,his       
offence was he must always be talking4  
,his ideas he must share1 expound1      
illustrate1 whether or no they were     
ripe4 ,it is the sign-manual of the     
sincere amateur4 ,his books are probably
 but the lees of his conversation4 ,he  
was not1 in the first place1 a literary 
person4 ,his ,memoirs are good reading  
for those with a touch of the fantastic 
in themselves2 but the average literary 
critic will dub them rhodomontade4 ,his 
scientific and controversial treatises1 
not at all unreadable1 and full of      
strange old lore1 survive as curiosities
 never to be reprinted4 ,nevertheless1  
his temper was distinctly scientific1   
and if his exact discoveries be limited 
to observing the effect of oxygen on    
plant-life1 and his actual invention to 
a particular kind of glass bottle1 yet  
he was an eager student and populariser 
of the work of ,bacon1 ,galileo1 and    
,harvey2 and his laboratories were the  
nursing grounds of the new experimental 

philosophy4  ,with a distinctly         
rationalistic temper1 he was yet a      
faithful1 if independent1 son of the    
,roman ,church4 ,he speaks sometimes as 
if he regarded the ,church as the great 
storehouse of necessary authority for   
the intellectually feeble2 but he       
accepted the main dogmas himself1 being 
satisfied of them by intuition and      
reason4 ,protestantism1 he held1 was not
 for the ordinary person1 considering   
the natural imbecility of man's wits and
 understandings4 ,his piety was a thing 
apart1 a matter of heredity perhaps1 and
 of his poetic temperament4 ,i have     
heard him called by that abused name1   
mystic4 ,he was nothing of the sort1 and
 he said so in memorable words4 ,as an  
act of devotion he translated the       
,adhering to ,god of ,albertus ,magnus4 
,in the dedication to his mother he     
compares himself1 as the translator of  
this mystic treatise1 to certain        
travellers who speak upon hearsay of    
countries they were never in4 ,the      

various course in the world that ,i have
 runne myself out of breath in1 hath    
afforded me little means for solid      
recollection4 ,yet was he now and then  
upon the threshold4 ,with streaks of the
 quack and adventurer in him1 he gave   
out deep notes4 ,says ,lloyd3 ,his soul 
was one of those few souls that         
understand themselves4  ,with an itch to
 use his pen as well as his tongue1 he  
had none of the patience1 the hankering 
after perfection of form1 of the        
professional man of letters4 ,his       
account of his ,scanderoon exploit1 a   
sea-log1 a little written-up later1 was 
perhaps not meant for publication4 ,it  
did not see the light till #ahfh4 ,his  
,memoirs were written1 he says1 for my  
own recreation1 and then continued and  
since preserved only for my own private 
content--to please myself in looking    
back upon my past and sweet errors4 ,he 
even begs those who may come upon the   
,,ms4 to convert these blotted sheets   
into a clear flame4 ,his commentary on  

the ,faery ,queen stanza was thrown off 
in a hurry4 ,the same ,discourse ,i made
 upon it the first half quarter of an   
hour that ,i saw it1 ,i send you there1 
without having reduced it to any better 
form1 or added anything at all to it4   
,and so for the better-known and        
interesting ,observations on ',religio  
,medici4' ,browne reproached him for his
 review of a pirated edition4 ,digby    
replied he had never authorised its     
publication1 written as it was in       
twenty-four hours1 which included his   
procuring and reading the book--a truly 
marvellous tour de force2 for the thing 
is still worth perusal4 ,he was always  
the improvisor--ready1 brilliant1 vivid1
 imperfect4 ,he must give vent to the   
ideas that came upon him in gusts4 ,the 
impressions which creatures make upon   
me1 he says1 are like boisterous winds4 
,he fully recognised his own            
limitations4 ,i pretend not to learning1
 he declares1 with exaggerated modesty4 
,amateur and improviser of genius1 let  

us praise him as such4 ,the spacious1   
generous minds that can find room for   
all the ideas and culture of an epoch   
are never numerous enough4 ,there is no 
one like such amateurs for bridging two 
ages2 and ,digby1 with one hand in      
,lilly's and the other in ,bacon's1     
joins the mediaeval to the modern world4
 ,nor is a universal amateur a genius   
who has squandered his powers2 but a man
 exercising his many talents in the only
 way possible to himself1 and generally 
with much entertainment and stimulus to 
others4 ,it was ,ben ,jonson1 too great 
a man to be one of his detractors on    
this score1 who wrote of him3      ,he  
is built like some imperial room        
,for that#a to dwell in1 and be still at
 home4     ,his breast is a brave       
palace1 a broad street1     ,where all  
heroic ample thoughts do meet2          
,where nature such a large survey hath  
ta'en     ,as other souls to his1 dwelt 
in a lane4  ,footnote #a3 ,all virtue4  
,there was nothing singular in his      

interest in astrology and alchemy4      
,lilly and ,booker1 both of them among  
his acquaintances1 were ordered to      
attend the parliamentary army at the    
siege of ,colchester1 to encourage the  
soldiers with predictions of speedy     
victory4 ,still--though he believed in  
greater absurdities--his attitude       
towards such matters was that of his    
chosen motto1 ,vacate et ,videte4 ,to   
rely too far upon that vaine art ,i     
judge to be rather folly than impiety4  
,as with regard to spirits and witches1 
he says1 ,i only reserve my assent4     
,that he was not altogether absorbed in 
the transmutation of metals in his      
laboratory practice1 and yet that he    
dabbled in it1 makes him historically   
interesting4 ,in him better than in     
,newton do we realise the temper of the 
early members of the ,royal ,society4   
,in this tale of his other activities ,i
 have not forgotten ,the ,closet        
,opened4 ,of all ,digby's many interests
 the most constant and permanent was    

medicine4 ,how to enlarge the span of   
man's life was a problem much meditated 
on in his age4 ,we have seen how        
,descartes's mind ran on it2 and in     
,bacon's ,natural ,history there is     
reference to a 'book of the prolongation
 of life4' ,in spite of what is written 
on his ,janssen hermit portrait--,saber 
morir la mayor hazanza--,digby loved    
life4 ,his whole exuberant career is a  
paean to life1 for itself and its great 
chances1 and because it giveth the leave
 to vent and boyle away the             
unquietnesses and turbulences that      
follow our passions4 ,to prolong life1  
fortify it1 clarify it1 was a noble     
pursuit1 and he set out on it as a youth
 under the tuition of the 'good parson  
of ,lindford4 ,his ,physick and         
,chirurgery receipts1 published by      
,hartman1 are many of them incredible   
absurdities1 not unfrequently repulsive2
 but when we compare them with other    
like books of the time1 they fit into a 
natural and not too fantastic place4    

,sir ,thomas ,browne was laughing at    
,digby1 but not at ,digby alone1 in the 
passage in ,vulgar ,errors--when for our
 warts we rub our hands before the moon1
 or commit any maculated part unto the  
touch of the dead4 ,sir ,kenelm gathered
 his receipts on all his roads through  
,europe1 noted them down1 made them up  
with his own hands1 and administered    
them to his friends4 ,in ,hartman's     
,family ,physician is given ,an         
experienced ,remedy against the ,falling
 ,sicknes1 wherewith ,sir ,k4 ,digby    
cur'd a ,minister's ,son at ,franckfort 
in ,germany1 in the year #afei4 ,it     
begins1 ,take the ,skull of a ,man that 
died of a ,violent ,death4 7,hartman    
says he helped to prepare the ghastly   
concoction47 ,i have already noted how  
he doctored his beautiful wife's        
complexion2 and how he was called in to 
cure ,howell's wound4 ,in a poetic      
tribute he is referred to as3      ,hee1
 that all med'cines can exactly make1   
,and freely give them4  ,evelyn records 

how ,digby advised me to try and digest 
a little better1 and gave me a water    
which he said was only raine water of   
the autumnal equinox exceedingly        
rectified1 and smelt like aqua fortis4  
,here1 at last1 we have come to the end 
of ,sir ,kenelm the amateur4 ,if he was 
an empiric1 so were all the doctors of  
his time2 and he may be described as a  
professional unpaid physician who       
carried on a frequently interrupted     
practice4 ,that he did not publish his  
receipts himself does not reflect on his
 own idea of their importance4 ,they had
 a wide circulation among his friends4  
,and1 as ,i have pointed out1 he never  
showed great eagerness to publish4 ,such
 works as appeared in his lifetime were 
evidently printed at the request of     
learned societies1 or by friends to whom
 they were dedicated1 or by ,white4     
,the distance between the healer and the
 cook has grown to be immense in recent 
times4 ,the ,college of ,physicians and 
,mary ,jane in the kitchen are not on   

nodding terms--though one sees faint    
signs of an effort to bridge the wide   
gap4 ,but in the seventeenth century the
 gap can hardly be said to have existed 
at all4 ,at the back of the doctor is   
plainly seen the figure of the herbalist
 and simpler1 who appear again          
prominently in the still-room and the   
kitchen1 by the side of great ladies and
 great gentlemen1 bent on making the    
best and the most of the pleasures of   
the table no doubt1 but quite as much on
 the maintenance of health as of        
hospitality4 ,simpler1 herbalist1       
doctor1 distiller1 cook--,digby was all 
of them1 and all of them with the utmost
 seriousness2 nor in this was he in the 
least singular4 ,the great ,bacon was   
deeply concerned with such cares1 though
 in certain of his recommendations1 such
 as3 ,to provide always an apt          
break-fast1 to take this every morning1 
not to forget to take that twice a      
month1 one may read more of the         
valetudinarian than in ,digby4 ,the     

,closet ,opened is but one of an        
interesting series of books of the kind1
 which have been too much neglected by  
students of seventeenth-century manners 
and lore and language4 ,did not ,w4,j4  
issue the ,countess of ,kent's ,choice  
,manual of ,physic and ,chirurgey1 with 
directions for ,preserving and          
,candying8 ,patrick1 ,lord ,ruthven's   
,ladies' ,cabinet ,opened appeared in   
#afci and #afee4 ,nor was it only the   
cuisine of the nobles that roused       
interest4 ,one of the curiosities of the
 time is ,the ,court and ,kitchen of    
,elizabeth1 commonly called ,joan       
,cromwell1 the ,wife of the ,late       
,usurper ,truly ,described and          
,represented and now made ,publick for  
general ,satisfaction1 #afdd4 ,the      
preface is scurrilous beyond belief4    
,compiled from the gossip of servants1  
it is meant to cast ridicule on the     
housekeeping of the ,protector's        
establishment4 ,but the second part is a
 sober collection of by no means very   

penurious recipes from ,joan's own      
kitchen books4  ,hartman1 his steward1  
made an excellent thing out of ,digby's 
receipts--though the publishing of ,the 
,closet ,opened was not his doing1 ,i   
think4 ,his ,choice and ,experimented   
,receipts in ,physick and ,chirurgery   
had already appeared in #affh1 which    
suggested to some other hanger-on of the
 ,digby household that ,john ,digby's   
consent might be obtained for printing  
,sir ,kenelm's culinary as well as his  
medical note-books4 ,hartman followed up
 this new track with persistence and    
profit to himself4 ,as a mild example of
 the choice and experimented1 ,i        
transcribe ,an ,approved ,remedy for    
,biting of a ,mad ,dog3 ,take a quart of
 ,ale1 and a dram of ,treacle1 a handful
 of ,rue1 a spoonful of shavings or     
filings of ,tin4 ,boil all these        
together1 till half be consumed4 ,take  
of this two spoonfuls in the morning1   
and at night cold4 ,it is excellent for 
,man or ,beast4 ,i need not continue4   

,the receipts are there for curious     
searchers4 ,they were applied to        
aristocratic patients2 and they are no  
more absurd or loathsome than those of  
other books of the time and kind4 ,even 
,bacon is fantastic enough with his     
,grains of ,youth and ,methusalem       
,water4 ,in #afhb1 ,george ,hartman     
published1 for the ,publike ,good1 ,the 
,true ,preserver and ,restorer of       
,health4 ,it is dedicated to the        
,countess of ,sunderland1 and is        
described as the collection for the most
 part 7which ,i had hitherto reserved7  
of your incomparable kinsman and my     
truly ,honourable ,master1 ,sir ,kenelm 
,digby1 whom ,i had the ,honour to serve
 for many years beyond the ,seas1 as    
well as in ,england2 and so continued   
with him till his dying ,day1 and of    
whose ,generosity and ,bounty ,i have   
sufficiently tasted1 and no less of your
 illustrious ,fathers1 both before and  
after my ,glorious ,masters ,decease4   
,of this book he says1 ,the world hath  

not yet seen such another ,piece4       
,commend me to the forthright methods of
 seventeenth century advertisement6 ,in 
the second part1 ,excellent ,directions 
for ,cookery1 ,the ,closet ,opened was  
largely drawn on4 ,in #afif appeared    
,the ,family ,physician1 by ,george     
,hartman1 ,phylo-,chymist 444 who liv'd 
and ,travell'd with the ,honourable ,sir
 ,kenelm ,digby in several parts of     
,europe1 the space of ,seven ,years till
 he died4 ,this other choice compilation
 owes much to the incomparable one1 and 
is described as the marrow of           
collections4  ,but ,hartman is not the  
only witness to ,digby's connoisseurship
 in the joint mysteries4 ,better to my  
mind than even ,hartman's are the style 
and the spirit of ,master ,may4 ,in     
#affj appeared ,the ,accomplisht ,cook1 
or the ,art and ,mystery of ,cookery 444
 approved by the fifty years experience 
and industry of ,robert ,may1 in his    
attendance on ,several ,persons of      
,honour4 ,it is dedicated to ,lord      

,lumley1 ,lord ,lovelace1 ,sir ,wm4     
,paston1 ,sir ,kenelme ,digby1 and ,sir 
,frederick ,cornwallis1 so well known to
 the ,nation for their admired          
,hospitalities1 and generally to        
the race     ,of those that for the     
,gusto stand1     ,whose tables a whole 
,ark command     ,of ,nature's plentie4 
,he is an ,alien1 a meer ,stranger in   
,england that hath not been acquainted  
with your generous housekeeping2 for my 
own part1 my more particular ,tyes of   
,service to you1 my ,honoured ,lords1   
have built me up to the height of this  
experience4 ,his preface is a           
heartrending cry of regret for the good 
old times before usurping ,parliaments  
banished splendidly extravagant         
gentlemen across the seas1 those golden 
days of ,peace and ,hospitality1 when   
you enjoy'd your own1 so as to entertain
 and relieve others 444 those golden    
days wherein were practised the         
,triumphs and ,trophies of ,cookery1    
then was ,hospitality esteemed and      

,neighbourhood preserved1 the ,poor     
cherished and ,god honoured2 then was   
,religion less talk't on and more       
practis't1 then was ,atheism and        
,schisme less in ,fashion1 and then did 
men strive to be good rather than to    
seem so4 ,high-souled were the chefs of 
the seventeenth century6  ,the #affi    
edition of ,the ,closet ,opened is      
evidently the first4 ,the interleaved   
example mentioned in the ,catalogue of  
the ,digby ,library is of the same date4
 ,whoever prepared it for the press and 
wrote the egregious preface ,to the     
,reader--,hartman1 or as ,i think1      
another--gave it the title2 but it was a
 borrowed one4 ,some years earlier1 in  
#afee1 had appeared ,the ,queen's       
,closet ,opened1 ,incomparable ,secrets 
which were presented unto the ,queen by 
the most ,experienced ,persons of the   
,times1 many wherof were had in ,esteem 
when she pleased to descend to ,private 
,recreation4 ,the ,queen1 of course1 is 
,henrietta ,maria1 and chief among the  

,experienced ,persons referred to was   
certainly her ,chancellor1 ,digby4      
,possibly he may even have suggested the
 printing of the collection4 ,like      
titles are met with again and again4    
,nature's ,cabinet ,opened1 a medical   
work1 was attributed to ,browne1 though 
he repudiated it4 ,ruthven's book ,i    
have already alluded to4 ,the           
,queen-like ,closet1 a ,rich ,cabinet1  
by ,hannah ,wolly1 came out in #afgj4   
,of the two books1 the ,queen's and her 
,chancellor's1 ,digby's has afforded me 
by far the most delight4 ,though many of
 the receipts are evidently given as    
sent in1 the stamp of his personality is
 on the whole2 and he is the poet of all
 these culinary artists4 ,but on the    
score of usefulness to the housewife ,i 
forbear all judgment4 ,the recipes may  
be thought extravagant in these late    
hard times--though epicurism has changed
 rather than vanished4 ,lord ,bacon's   
receipt for making ,manus ,christi for  
the ,stomach begins1 ,take of the best  

pearls very finely pulverised one       
drachm2 and a health resolution runs1   
,to take once during supper wine in     
which gold is quenched4 ,costly         
ingredients such as pearls and leaf gold
 appear only once among ,digby's        
receipts4 ,the modern housewife may be  
aghast at the thought of more than a    
hundred ways of making mead and         
metheglin4 ,mead recalls to her perhaps 
her first history-book1 wherein she     
learnt of it as a drink of the primitive
 ,anglo-,saxons4 ,if she doubt the      
usefulness of the collection in her own 
kitchen1 let her take the little volume 
to her boudoir1 and read it there as    
gossiping notes of the beau monde in the
 days when ,james ,i and the ,charleses 
ruled the land4 ,she will find herself  
in lofty company1 and on intimate terms 
with them4 ,they come down to our level1
 without any show of condescension4     
,lords and ladies who were personages of
 a solemn state pageant1 are now human  
neighbourly creatures1 owning to likes  

and dislikes1 and letting us into the   
secrets of their daily habits4  ,it     
pleases me to think of ,henrietta       
,maria1 in her exile1 busying herself in
 her still-room1 and forgetting her     
dangers and sorrows in simpling and     
stilling and kitchen messes2 and of her 
devoted ,sir ,kenelm1 in the moments    
when he is neither abeting her ,royalist
 plots1 nor diverting her mind to       
matters of high science1 or the         
mysteries of the ,faith1 but bringing to
 her such lowlier consolations as are   
hinted in ,hydromel as ,i made it weak  
for the ,queen ,mother4 ,we are not     
waiting in a chill ante-chamber when we 
read1 ,the ,queen's ordinary ,bouillon  
de ,sante in a morning was thus1 or of  
the ,pressis which she used to take at  
nights--of great yet temperate          
nourishment--instead of a ,supper4 ,and 
who can hint at ,court scandals in the  
face of such evidence of domesticity as 
,the ,queen useth to baste meat with    
yolks of fresh eggs1 c4 or ,the way that

 the ,countess de ,penalva makes the    
,portuguese eggs for the ,queen is this8
 ,we cannot help being interested in the
 habits of ,lady ,hungerford1 who useth 
to make her mead at the end of summer1  
when she takes up her ,honey1 and begins
 to drink it in ,lent4 ,my ,lady ,gower 
and her husband were of independent     
tastes4 ,each had their own receipts4   
,it must be remembered that ,dr4        
,johnson said no woman could write a    
cookery-book2 and he threatened to write
 one himself4 ,and ,sir ,kenelm had many
 serious rivals among his own sex4  ,in 
such an embarras de choix as given by   
all these drink receipts1 we may be in  
doubt whether to try ,my ,lord ,gorge's 
,meath1 or ,the ,countess of ,newport's 
cherry wine1 or ,the sweet drink of my  
,lady ,stuart1 or of ,lady ,windebanke1 
or ,sir ,paul ,neile's way of making    
cider1 or my ,lord ,carlisle's ,sack    
posset2 but one is strongly influenced  
by such a note as ,sir ,edward          
,bainton's ,receipt which my ,lord of   

,portland 7who gave it me7 saith1 was   
the best he ever drank4 ,i had thought  
of ,saint-,evremond as warrior and wit1 
delightful satirist and letter-writer4  
,but here is a streak of new light upon 
him3 ,monsieur ,st4 ,euvremont makes    
thus his potage de sante of boiled meat 
for dinner being very valetudinary4444  
,when he is in pretty good health1 that 
he may venture upon more savoury hotter 
things1 c4 ,the most rigorous           
,protestants will relax to hear how ,to 
make a ,pan ,cotto as the ,cardinals use
 in ,rome4 ,and if ,my ,lord ,lumley's  
,pease ,pottage sounds homely1 be it    
known1 on the word of the eloquent      
,robert ,may1 that his lordship wanted  
no knowledge in the discerning this     
mystery4 ,what fastidious simplicity in 
the taste of the great is suggested by  
,my ,lord d',aubigny eats ,red-herrings 
thus boiled6  ,but if ,sir ,kenelm      
consorted only with the great1 it was   
with the great of all social ranks4 ,it 
was not merely on high questions of     

science he discoursed with the          
discoverer of the circulation of the    
blood--witness ,dr4 ,harvey's pleasant  
water cider4 ,then there was that ,chief
 ,burgomaster of ,antwerpe1 with whom he
 must have been on pretty intimate      
terms1 to learn that he used for many   
years to drink no other drink but this  
mead2 at ,meals and all times1 even for 
pledging of healths4 ,and though ,he was
 an old man1 he was of an extraordinary 
vigor every way1 and had every year a   
,child1 had always a great appetite1 and
 good digestion2 and yet was not fat4   
,digby was too great a gentleman to be  
above exchanging receipts with the      
professors of the mystery1 such as the  
,muscovian ,ambassador's steward2 and   
when ,master ,webbe who maketh the      
,king's meath1 on the #ast of           
,september1 #affc1 came to his house to 
make some for him1 ,sir ,kenelm stood   
by1 a little suspicious lest the other  
great artist was bamboozling him4 ,he   
had an eye for all--though it may have  

been one of his correspondents who says 
of the remnants of a dish that it will  
make good ,water-gruel for the          
,servants4  ,the seriousness of the     
business is tremendous2 and to ignore   
the fine shades in the #ajf receipts for
 mead and metheglin would have been a   
frivolity unknown in ,digby's circle4   
,there is care2 there is conscience2    
there is rivalry4 ,the ingredients are  
mingled with a nice discrimination      
between the rights of the palate and the
 maintenance of health4 ,use only       
,morello cherries 7,i think7 for        
pleasure1 and black ones for health4    
,you may not wait your own convenience  
in such serious business4 ,it is best   
made by taking all the ,canicular days  
into your fermentation4 ,now and again  
other methods of calculating than ours  
are used2 but whiles you can say the    
,miserere ,psalm very leisurely is as   
easily computed as while your ,pulse    
beateth #bjj stroaks4 ,quantities are a 
more difficult affair4 ,how is one to   

know how much smallage was got for a    
penny in mid-seventeenth century8 ,the  
great connoisseur ,lord ,lumley is very 
lax1 and owns that his are set down by  
guess4  ,it is a curious old world we   
get glimpses of1 at once barbarous1     
simple1 and extravagant1 when great     
ladies were expected to see to the      
milking of their cows1 as closely as    
,joan ,cromwell supervised her          
milch-kine in ,st4 ,james's ,park1 and  
to the cleanliness of their servants'   
arms and hands1 and when huntsmen rode  
at the bidding of the cook2 for in order
 that venison be in good condition1     
before the deer be killed he ought to be
 hunted and chased as much as possible4 
,the perusal of the section1 ,to ,feed  
,chickens1 will shock our               
poultry-breeders4 ,to make them         
prodigiously fat in about twelve days1  
,my ,lady ,fanshawe gives them strong   
ale4 ,they will be very drunk and sleep2
 then eat again4 ,let a candle stand all
 night over the coop1 and then they will

 eat much all the night4  ,lord         
,denbigh's ,almond ,marchpane1 and the  
'current wine' of which it is said ,you 
may drink safely long draughts of it1   
will appeal perhaps only to the         
schoolboy of our weaker generation4 ,yet
 there are receipts1 doubtless gathered 
in ,sir ,kenelm's later years1 that have
 the cautious invalid in view4 ,of these
 are the ,pleasant ,cordial ,tablets1   
which are very comforting and strengthen
 nature much1 and the liquor which is   
called smoothing4 ,in health you may    
dash the ,potage with a little juyce of 
,orange is in the same low key4 ,the    
gruels are so many that we must wish    
,mr4 ,woodhouse had known of the book4  
,if the admixture of wood-sorrel and    
currens had seemed to him fraught with  
peril1 he could have fallen back on the 
,oatmeal ,pap of ,sir ,john ,colladon4  
,where are all the old dishes vanished  
to8 ,who has ever known ,a smoothening  
,quiddany of ,quinces8 ,who can tell the
 composition of a ,tansy8 ,these are    

tame days when we have forgotten how to 
make ,cock-,ale4 ,they drank ',sack with
 ,clove-gilly-flowers' at the ,mermaid1 
,i am sure4 ,what is ,bragot8 ,what is  
,stepony8 ,and what ,slipp-coat ,cheese8
 ,ask the baker for a ,manchet4 ,the old
 names call for a ,ballade4 ,ou sont les
 mets d'antan8 ,and1 cooks1 with all    
your exactness about pounds and ounces  
and minutes of the clock1 can you better
 directions like these8 ,watch for a    
pale colour with an eye of green4 ,let  
it stand till you may see your shadow in
 it2 or till it begin to blink4 ,your   
liquid may boil simpringly1 or in a     
great ebullition1 in great galloping    
waves4 ,make a liaison a moment1 about  
an ,ave ,maria while4 ,and all the      
significance of the times and seasons we
 have lost in our neglect to kill male  
hogs in the wane of the moon6 ,for there
 is a lingering of astrology in all this
 kitchen lore4 ,the irascible ,culpeper1
 ,digby's contemporary1 poured scorn on 
such doctors as knew not the high       

science1 ,physick without astronomy     
being like a lamp without ,oil4  ,as for
 the poetry ,i promised--well1 ,i have  
been quoting it1 have ,i not8 ,but there
 is more1 and better4 ,surely it was a  
romantic folk that kept in its          
store-rooms the best ,blew raisins of   
the sun1 or plumpsome raisins of the    
sun1 and made its mead with dew1 and    
eagerly exchanged with each other       
recipes for ,conserve of ,red ,roses4   
,and now we come to an essential feature
 of the whole4 ,it is a cuisine that    
does not reek of shops and co-operative 
stores1 but of the wood1 the garden1 the
 field and meadow4 ,like ,culpeper's    
pharmacopeia1 it is made for the most   
part of ,such ,things only as grow in   
,england1 they being most fit for       
,english ,bodies4 ,is it any wonder that
 the metheglin should be called the     
,liquor of ,life1 which has these among 
its ingredients3 ,bugloss1 borage1      
hyssop1 organ1 sweet-marjoram1 rosemary1
 ,french cowslip1 coltsfoot1 thyme1     

burnet1 self-heal1 sanicle1 betony1     
blew-button1 harts-tongue1 meadowsweet1 
liverwort1 bistort1 ,st4 ,john's wort1  
yellow saunders1 balm1 bugle1 agrimony1 
tormentilla1 comfrey1 fennel1 clown's   
allheal1 maidenhair1 wall-rue1          
spleen-wort1 sweet oak1 ,paul's betony1 
and mouse-ear8  ,the housewife of to-day
 buys unrecognisable dried herbs in     
packets or bottles4 ,in those days she  
gathered them in their season out of    
doors4 ,the companions to ,the ,closet  
,opened should be the hasty and         
entertaining ,culpeper1 the genial      
,gerard1 and ,coles of the delightful   
,adam in ,eden1 all the old herbals that
 were on ,digby's bookshelves1 so full  
of absurdities1 so full of pretty       
wisdom4 ,they will tell you how to mix  
in your liquor eglantine for coolness1  
borage1 rosemary1 and sweet-marjoram for
 vigour1 and by which planet each herb  
or flower is governed4 ,has our         
sentiment for the flowers of the field  
increased now we no longer drink their  

essence1 or use them in our dishes8 ,i  
doubt it4 ,it is surely a pardonable    
grossness that we should desire the     
sweet fresh things to become part of    
us--like children1 who do indeed love   
flowers1 and eat them4 ,in the ,appendix
 ,i have transcribed a list of the      
plants referred to4 ,most cooks would be
 unable to tell one from another2 and   
even modern herbalists have let many    
fall out of use1 while only a few are on
 the lists of the ,english pharmacopeia4
 ,to go simpling once more by field and 
wood and hedgerow would be a pleasant   
duty for country housewives to impose   
upon themselves2 and as to the          
herbalists' observations on their       
virtues1 we may say with old ,coles1    
,most of them ,i am confident are true1 
and if there be any that are not so1 yet
 they are pleasant4  ,there is an air of
 flippancy about that reflexion of      
,coles you will never find in ,sir      
,kenelm4 ,of the virtues of each plant  
and flower he used he was fully         

convinced2 and when he tells of their   
powers1 as in his ,aqua ,mirabilis1 the 
tale is like a solemn litany1 and we are
 reminded of ,clarendon's testimony to  
the gravity of his motion4 ,and so1 his 
,closet once more open1 he stands at the
 door1 his majesty not greatly lessened2
 for the book contains a reminiscence of
 his rolling eloquence1 something of his
 romance1 and not a little of his       
poetry4                                 
,,anne ,,macdonell4      ,chelsea1      
#aiaj4  ,,the ,,closet ,of the          
,eminently ,learned ,sir ,kenelme       
,digbie ,kt4 ,,opened3  ,whereby is     
,,discovered ,several ways for making of
 ,metheglin1 ,sider1 ,cherry-,wine1 c4  
,,together ,,with ,excellent ,directions
 ,,for ,,cookery3  ,as also for         
,preserving1 ,conserving1 ,candying1 c4 
99       99       99       99       99  
,published by his ,son's ,consent4      
99       99       99       99       99  
,london1 ,printed by ,e4,c4 for ,h4     
,brome1 at the ,star in ,little         

,britain4 #affi4  ,facsimile of the     
original title-page4        ,,to ,,the  
,,reader   ,this ,collection full of    
pleasing variety1 and of such usefulness
 in the ,generality of it1 to the       
,publique1 coming to my hands1 ,i       
should1 had ,i forborn the ,publication 
thereof1 have trespassed in a very      
considerable concern upon my            
,countrey-men1 ,the like having not in  
every particular appeared in ,print in  
the ,english tongue4 ,there needs no    
,rhetoricating ,floscules to set it off4
 ,the ,authour1 as is well known1 having
 been a ,person of ,eminency for his    
,learning1 and of ,exquisite ,curiosity 
in his ,researches1 ,even that          
,incomparable ,sir ,kenelme ,digbie     
,knight1 ,fellow of the ,royal ,society 
and ,chancellour to the ,queen ,mother1 
7,et omen in ,nomine7 ,his name does    
sufficiently ,auspicate the ,work4 ,i   
shall only therefore add1 ,that there is
 herein 7as by the ,table hereunto      
affix'd will evidently to thee appear7 a

 sufficiency of ,solids as well as      
,liquids for the sating the ,curiosities
 of each or the nicest ,palate2 and     
according to that old ,saw in the       
,regiment of ,health1 ,incipe cum       
,liquido1 c4 ,the ,liquids premitted to 
the ,solids4 ,these being so ,excellent 
in their kinde1 so beneficial and so    
well ordered1 ,i think it unhandsome1 if
 not injurious1 by the trouble of any   
further ,discourse1 to detain thee any  
longer from falling to2 ,fall to        
therefore1 and much good may it do thee1
  ,,fare-,,well4   ,a ,,receipt ,,to    
,,make ,,metheglin ,,as ,,it ,,is ,,made
 ,,at ,,liege1 ,,communicated ,,by ,,mr4
 ,,masillon  ,take one ,measure of      
,honey1 and three ,measures of ,water1  
and let it boil till one measure be     
boiled away1 so that there be left three
 measures in all2 as for ,example1 take 
to one ,pot of ,honey1 three ,pots of   
,water1 and let it boil so long1 till it
 come to three ,pots4 ,during which time
 you must ,skim it very well as soon as 

any scum riseth2 which you are to       
continue till there rise no scum more4  
,you may1 if you please1 put to it some 
spice1 to wit1 ,cloves and ,ginger2 the 
quantity of which is to be proportioned 
according as you will have your ,meath1 
strong or weak4 ,but this you do before 
it begin to boil4 ,there are some that  
put either ,yeast of ,beer1 or ,leaven  
of bread into it1 to make it work4 ,but 
this is not necessary at all2 and much  
less to set it into the ,sun4 ,mr4      
,masillon doth neither the one nor the  
other4 ,afterwards for to ,tun it1 you  
must let it grow ,luke-warm1 for to     
advance it4 ,and if you do intend to    
keep your ,meathe a long time1 you may  
put into it some hopps on this fashion4 
,take to every ,barrel of ,meathe a     
,pound of ,hops without leaves1 that is1
 of ,ordinary ,hops used for ,beer1 but 
well cleansed1 taking only the ,flowers1
 without the ,green-leaves and stalks4  
,boil this pound of ,hops in a ,pot and 
half of fair water1 till it come to one 

,pot1 and this quantity is sufficient   
for a ,barrel of ,meathe4 ,a ,barrel at 
,liege holdeth ninety ,pots1 and a ,pot 
is as much as a ,wine quart in ,england4
 7,i have since been informed from      
,liege1 that a ,pot of that ,countrey   
holdeth #dh ,ounces of ,apothecary's    
measure2 which ,i judge to be a ,pottle 
according to ,london measure1 or two    
,wine-quarts47 ,when you ,tun your      
,meath1 you must not fill your ,barrel  
by half a foot1 that so it may have room
 to work4 ,then let it stand six weeks  
slightly stopped2 which being expired1  
if the ,meath do not work1 stop it up   
very close4 ,yet must you not fill up   
the ,barrel to the very brim4 ,after six
 ,months you draw off the clear into    
another ,barrel1 or strong ,bottles1    
leaving the dregs1 and filling up your  
new ,barrel1 or ,bottels1 and stopping  
it or them very close4  ,the ,meath that
 is made this way1 7,viz4 ,in the       
,spring1 in the ,month of ,april or     
,may1 which is the proper time for      

making of it17 will keep many a year4   
,,white ,,metheglin ,,of ,,my ,,lady    
,,hungerford3 ,,which ,,is ,,exceedingly
 ,,praised  ,take your ,honey1 and mix  
it with fair water1 until the ,honey be 
quite dissolved4 ,if it will bear an    
,egge to be above the liquor1 the       
breadth of a groat1 it is strong enough2
 if not1 put more ,honey to it1 till it 
be so strong2 ,then boil it1 till it be 
clearly and well skimmed2 ,then put in  
one good handful of ,strawberry-leaves1 
and half a handful of ,violet leaves2   
and half as much ,sorrel3 a ,douzen tops
 of ,rosemary2 four or five tops of     
,baulme-leaves3 a handful of            
,harts-tongue1 and a handful of         
,liver-worth2 a little ,thyme1 and a    
little ,red-sage2 ,let it boil about an 
hour2 then put it into a ,woodden       
,vessel1 where let it stand1 till it be 
quite cold2 ,then put it into the       
,barrel2 ,then take half an ,ounce of   
,cloves1 as much ,nutmeg2 four or five  
,races of ,ginger2 bruise it1 and put it

 into a fine bag1 with a stone to make  
it sink1 that it may hang below the     
middle3 ,then stop it very close4  ,the 
,herbs and ,spices are in proportion for
 six ,gallons4  ,since my ,lady         
,hungerford sent me this ,receipt1 she  
sent me word1 that she now useth 7and   
liketh better7 to make the ,decoction of
 ,herbs before you put the ,honey to it1
 ,this ,proportion of ,herbs is to make 
six ,gallons of ,decoction1 so that you 
may take eight or nine ,gallons of      
water4 ,when you have drawn out into    
your water1 all the vertue of the       
,herbs1 throw them away1 and take the   
clear ,decoction 7leaving the settlings7
 and when it is ,lukewarm1 ,dissolve    
your proportion of ,honey in it4 ,after 
it is well dissolved and laved with     
strong ,arms or woodden ,instruments1   
like ,battle-doors or ,scoops1 boil it  
gently2 till you have taken away all the
 scum2 then make an end of well boyling 
it1 about an hour in all4 ,then pour it 
into a wooden vessel1 and let it stand  

till it be cold4 ,then pour the clear   
through a ,sieve of hair1 ceasing       
pouring when you come to the foul thick 
settling4 ,tun the clear into your      
vessel 7without ,barm7 and stop it up   
close1 with the ,spices in it1 till you 
perceive by the hissing that it begins  
to work4 ,then give it some little vent1
 else the ,barrel would break4 ,when it 
is at the end of the working1 stop it up
 close4 ,she useth to make it at the end
 of ,summer1 when she takes up her      
,honey1 and begins to drink it in ,lent4
 ,but it will be better if you defer    
piercing it till next ,winter4 ,when    
part of the ,barrel is drunk1 she       
botteleth the rest1 which maketh it     
quicker and better4 ,you clear the      
,decoction from the ,herbs by a         
,hair-sieve4   ,,some ,,notes ,,about   
,,honey  ,the ,honey of dry open        
,countries1 where there is much         
,wild-thyme1 ,rosemary1 and ,flowers1 is
 best4 ,it is of three sorts1           
,virgin-honey1 ,life-honey1 and         

,stock-honey4 ,the first is the best4   
,the ,life-honey next4 ,the             
,virgin-honey is of ,bees1 that swarmed 
the ,spring before1 and are taken up in 
,autumn2 and is made best by chusing the
 ,whitest combs of the ,hive1 and then  
letting the ,honey run out of them lying
 upon a ,sieve without pressing it1 or  
breaking of the ,combs4 ,the ,life-honey
 is of the same ,combs broken after the 
,virgin-honey is run from it2 ,the      
,merchants of ,honey do use to mingle   
all the sorts together4 ,the first of a 
swarm is called ,virgin-honey4 ,that of 
the next year1 after the ,swarm was     
hatched1 is ,life-honey4 ,and ever      
after1 it is ,honey of ,old-stocks4     
,honey that is forced out of the ,combs1
 will always taste of ,wax4 ,hampshire  
,honey is most esteemed at ,london4     
,about ,bisleter there is excellent     
good4 ,some account ,norfolk honey the  
best4   ,,mr4 ,,corsellises ,,antwerp   
,,meath  ,to make good ,meath1 good     
white and thick ,marsilian or           

,provence-honey is best2 and of that1 to
 four ,holland ,pints 7the ,holland     
,pint is very little bigger then the    
,english ,wine-pint37 of ,water1 you    
must put two pound of ,honey2 ,the      
,honey must be stirred in ,water1 till  
it be all melted2 ,if it be stirred     
about in warm water1 it will melt so    
much the sooner4  ,when all is          
dissolved1 it must be so strong that an 
,egge may swim in it with the end       
upwards4 ,and if it be too sweet or too 
strong1 because there is too much       
,honey2 then you must put more water to 
it2 yet so1 that1 as above1 an ,hens    
,egge may swim with the point upwards3  
,and then that newly added water must be
 likewise well stirred about1 so that it
 may be mingled all alike4 ,if the ,eggs
 sink 7which is a token that there is   
not honey enough7 then you must put more
 ,honey to it1 and stir about1 till it  
be all dissolved1 and the ,eggs swim1 as
 abovesaid4 ,this being done1 it must be
 hanged over the fire1 and as it        

beginneth to seeth1 the scum1 that doth 
arise upon it1 both before and after1   
must be clean skimed off4 ,when it is   
first set upon the fire1 you must       
measure it first with a stick1 how deep 
the ,kettel is1 or how much ,liquor     
there be in it2 and then it must boil so
 long1 till one third part of it be     
boiled away4 ,when it is thus boiled1 it
 must be poured out into a ,cooler1 or  
open vessel1 before it be tunned in the 
,barrel2 but the ,bung-hole must be left
 open1 that it may have vent4 ,a vessel1
 which hath served for ,sack is best4   
,,to ,,make ,,excellent ,,meathe  ,to   
every quart of ,honey1 take four quarts 
of water4 ,put your water in a clean    
,kettle over the fire1 and with a stick 
take the just measure1 how high the     
water cometh1 making a notch1 where the 
superficies toucheth the stick4 ,as soon
 as the water is warm1 put in your      
,honey1 and let it boil1 skiming it     
always1 till it be very clean2 ,then put
 to every ,gallon of water1 one pound of

 the best ,blew-raisins of the ,sun1    
first clean picked from the stalks1 and 
clean washed4 ,let them remain in the   
boiling ,liquor1 till they be throughly 
swollen and soft2 ,then take them out1  
and put them into a ,hair-bag1 and      
strain all the juice and pulp and       
substance from them in an ,apothecaries 
,press2 which put back into your liquor1
 and let it boil1 till it be consumed   
just to the notch you took at first1 for
 the measure of your water alone4 ,then 
let your ,liquor run through a          
,hair-strainer into an empty            
,woodden-fat1 which must stand endwise1 
with the head of the upper-end out2 and 
there let it remain till the next day1  
that the liquor be quite cold4 ,then    
,tun it up into a good ,barrel1 not     
filled quite full1 but within three or  
four fingers breadth2 7where ,sack hath 
been1 is the best7 and let the bung     
remain open for six weeks with a double 
bolter-cloth lying upon it1 to keep out 
any foulness from falling in4 ,then stop

 it up close1 and drink not of it till  
after nine months4  ,this ,meathe is    
singularly good for a ,consumption1     
,stone1 ,gravel1 ,weak-sight1 and many  
more things4 ,a ,chief ,burgomaster of  
,antwerpe1 used for many years to drink 
no other drink but this2 at ,meals and  
all times1 even for pledging of healths4
 ,and though ,he were an old man1 he was
 of an extraordinary vigor every way1   
and had every year a ,child1 had always 
a great appetite1 and good digestion2   
and yet was not fat4   ,a ,,weaker1     
,,but ,,very ,,pleasant1 ,,meathe  ,to  
every quart of ,honey take six of water2
 boil it till #a_/c be consumed1 skiming
 it well all the while4 ,then pour it   
into an open ,fat1 and let it cool4     
,when the heat is well slakened1 break  
into a ,bowl-full of this warm ,liquor1 
a ,new-laid-egge1 beating the yolk and  
white well with it2 then put it into the
 ,fat to all the rest of the ,liquor1   
and stir it well together1 and it will  
become very clear4 ,then pour it into a 

fit very clean ,barrel1 and put to it   
some ,mother of ,wine1 that is in it's  
best fermentation or working1 and this  
will make the ,liquor work also4 ,this  
will be ready to drink in three or four 
,months1 or sooner4   ,,an ,,excellent  
,,white ,,meathe  ,take one ,gallon of  
,honey1 and four of water2 ,boil and    
scum them till there rise no more scum2 
then put in your ,spice a little        
bruised1 which is most of ,cinnamon1 a  
little ,ginger1 a little ,mace1 and a   
very little ,cloves4 ,boil it with the  
,spice in it1 till it bear an ,egge4    
,then take it from the fire1 and let it 
,cool in a ,woodden vessel1 till it be  
but lukewarm2 which this quantity will  
be in four or five or six hours4 ,then  
put into it a hot tost of ,white-bread1 
spread over on both sides1 pretty thick 
with fresh barm2 that will make it      
presently work4 ,let it work twelve     
hours1 close covered with ,cloves4 ,then
 ,tun it into a ,runlet wherein ,sack   
hath been1 that is somewhat too big for 

that quantity of ,liquor2 for example1  
that it fill it not by a ,gallon2 ,you  
may then put a little ,limon-pill in    
with it4 ,after it hath remained in the 
vessel a week or ten days1 draw it into 
,bottles4 ,you may begin to drink it    
after two or three ,months3 ,but it will
 be better after a year4 ,it will be    
very spritely and quick and pleasant and
 pure white4   ,a ,,receipt ,,to ,,make 
,a ,,tun ,,of ,,metheglin  ,take two    
handfuls of ,dock 7alias wild ,carrot7 a
 reasonable burthen of ,saxifrage1      
,wild-sage1 ,blew-button1 ,scabious1    
,bettony1 ,agrimony1 ,wild-marjoram1 of 
each a reasonable burthen2 ,wild-thyme a
 ,peck1 ,roots and all4 ,all these are  
to be gathered in the fields1 between   
the two ,lady days in ,harvest4 ,the    
,garden-herbs are these2 ,bay-leaves1   
and ,rosemary1 of each two handfuls2 a  
,sieveful of ,avens1 and as much        
,violet-leaves3 ,a handful of ,sage2    
three handfuls of ,sweet-,marjoram1     
,three ,roots of young ,borrage1 leaves 

and all1 that hath not born seed2 ,two  
handfuls of ,parsley-roots1 and all that
 hath not born ,seed4 ,two ,roots of    
,elecampane that have not seeded3 ,two  
handfuls of ,fennel that hath not       
seeded3 ,a peck of ,thyme2 wash and pick
 all your herbs from filth and grass3   
,then put your field herbs first into   
the bottom of a clean ,furnace1 and lay 
all your ,garden-herbs thereon2 then    
fill your ,furnace with clean water1    
letting your herbs seeth1 till they be  
so tender1 that you may easily slip off 
the skin of your ,field-herbs1 and that 
you may break the roots of your         
,garden-herbs between your ,fingers4    
,then lade forth your ,liquor1 and set  
it a cooling4 ,then fill your ,furnace  
again with clear water to these ,herbs1 
and let them boil a quarter of an hour4 
,then put it to your first ,liquor1     
filling the ,furnace1 until you have    
sufficient to fill your ,tun4 ,then as  
your ,liquor begins to cool1 and is     
almost cold1 set your servants to temper

 ,honey and wax in it1 ,combs and all1  
and let them temper it well together1   
breaking the ,combes very small2 let    
their hands and nails be very clean2 and
 when you have tempered it very well    
together1 cleanse it through a cleansing
 sieve into another clean vessel2 ,the  
more ,honey you have in your ,liquor1   
the stronger it will be4 ,therefore to  
know1 when it is strong enough1 take two
 ,new-laid eggs1 when you begin to      
cleanse1 and put them in whole into the 
bottome of your cleansed ,liquor2 ,and  
if it be strong enough1 it will cause   
the ,egge to ascend upward1 and to be on
 the top as broad as sixpence2 if they  
do not swim on the top2 put more4       
,,the ,,countess ,,of ,,bullingbrook',s 
,,white ,,metheglin  ,take eight        
,gallons of ,conduit-water1 and boil it 
very well2 then put as much ,honey in   
it1 as will bear an ,egge1 and stir it  
well together4 ,then set it upon the    
fire1 and put in the whites of four     
,eggs to clarifie it2 ,and as the scum  

riseth1 take it off clean3 ,then put in 
a pretty quantity of ,rosemary1 and let 
it boil1 till it tasteth a little of it3
 ,then with a scummer take out the      
,rosemary1 as fast as you can1 and let  
it boil half a quarter of an hour2 put  
it into earthen pans to cool2 next      
morning put it into a barrel1 and put   
into it a little barm1 and an ,ounce of 
,ginger scraped and sliced2 ,and let it 
stand a ,month or six ,weeks4 ,then     
bottle it up close2 you must be sure not
 to let it stand at all in ,brass4      
,,mr4 ,,webbes ,,meath  ,master ,webbe1 
who maketh the ,kings ,meathe1 ordereth 
it thus4 ,take as much of ,hyde-park    
water as will make a ,hogshead of       
,meathe3 ,boil in it about two ,ounces  
of the best ,hopp's for about half an   
hour4 ,by that time1 the water will have
 drawn out the strength of the ,hopp's4 
,then skim them clean off1 and all the  
froth1 or whatever riseth of the water4 
,then dissolve in it warm1 about one    
part of ,honey to six of water3 ,lave   

and beat it1 till all the ,honey be     
perfectly dissolved2 ,then boil it1     
beginning gently1 till all the scum be  
risen1 and scummed away4 ,it must boil  
in all about two hours4 ,half an hour1  
before you end your boiling1 put into it
 some ,rosemary-tops1 ,thyme1           
,sweet-marjorame1 one ,sprig of ,minth1 
in all about half a handful1 and as much
 ,sweet-bryar-leaves as all these2 in   
all1 about a handful of herbs1 and two  
,ounces of sliced ,ginger1 and one      
,ounce of bruised ,cinamon4 ,he did use 
to put in a few ,cloves and ,mace2 ,but 
the ,king did not care for them4 ,let   
all these boil about half an hour1 then 
scum them clean away2 and presently let 
the ,liquor run through a strainer-cloth
 into a ,kiver of wood1 to cool and     
settle4 ,when you see it is very clear  
and settled1 lade out the ,liquor into  
another ,kiver1 carefully1 not to raise 
the settlings from the bottom4 ,as soon 
as you see any dregs begin to rise1 stay
 your hand1 and let it remain unstirred1

 till all be settled down4 ,then lade   
out the ,liquor again1 as before2 and if
 need be1 change it again into another  
,kiver3 all which is done to the end no 
dregs may go along with the ,liquor in  
tunning it into the vessel4 ,when it is 
cold and perfect clear1 tun it into a   
,cask1 that hath been used for ,sack1   
and stop it up close1 having an eye to  
give it a little vent1 if it should     
work4 ,if it cast out any foul ,liquor  
in working1 fill it up always presently 
with some of the same liquor1 that you  
have kept in bottles for that end4 ,when
 it hath wrought1 and is well settled   
7which may be in about two months or ten
 weeks7 draw it into ,glass-bottles1 as 
long as it comes clear2 and it will be  
ready to drink in a ,month or two3 but  
will keep much longer1 if you have      
occasion3 and no dregs will be in the   
bottom of the bottle4  ,he since told   
me1 that to this ,proportion of ,honey  
and water1 to make a ,hogshead of       
,meathe1 you should boil half a pound of

 ,hopps in the water1 and two good      
handfuls of ,herbs2 and six ,ounces of  
,spice of all sorts3 ,all which will be 
mellowed and rotted away quite1 7as well
 as the lushiousness of the ,honey7 in  
the space of a year or two4 ,for this is
 to be kept so long before it be drunk4 
,if you would have it sooner ready to   
drink1 you may work it with a little    
yeast1 when it is almost cold in the    
,kiver3 and ,tun it up as soon as it    
begins to work1 doing afterwards as is  
said before2 but leaving a little vent  
to purge by1 till it have done working4 
,or in stead of yeast1 you may take the 
yolks of four ,new-laid-eggs1 and almost
 half a pint of fine ,wheat-flower1 and 
some of the ,liquor you have made3 beat 
them well together1 then put them to the
 ,liquor in the ,cask1 and stop it up   
close1 till you see it needful1 to give 
it a little vent4  ,note1 that yeast of 
good ,beer1 is better then that of ,ale4
         99       99       99       99  
99  ,the first of ,septemb4 #affc4 ,mr4 

,webb came to my ,house to make some for
 ,me4 ,he took fourty three ,gallons of 
water1 and fourty two pounds of ,norfolk
 honey4 ,as soon as the water boiled1   
,he put into it a slight handful of     
,hops2 which after it had boiled a      
little above a quarter of an hour1 he   
skimed off2 then put in the honey to the
 boyling water1 and presently a white   
scum rose1 which he skimed off still as 
it rose2 which skiming was ended in     
little above a quarter of an hour more4 
,then he put in his herbs and spices1   
which were these3 ,rose-mary1 ,thyme1   
,winter-savory1 ,sweet-marjoram1        
,sweet-bryar-leaves1 seven or eight     
little ,parsley-roots3 ,there was most  
of the ,savoury1 and least of the       
,eglantine1 three ,ounces of ,ginger1   
one ,ounce and a half of ,cinnamon1 five
 ,nutmegs 7half an ,ounce of ,cloves he 
would have added1 but did not17 ,and    
these boiled an hour and a quarter      
longer2 in all from the first beginning 
to boil1 somewhat less then two hours3  

,then he presently laded it out of the  
,copper into ,coolers1 letting it run   
through a ,hair-sieve3 ,and set the     
,coolers shelving 7tilted up7 that the  
,liquor might afterwards run the more   
quietly out of them4 ,after the ,liquor 
had stood so about two hours1 he poured 
or laded out of some of the ,coolers    
very gently1 that the dregs might not   
rise1 into other ,coolers4 ,and about a 
pint of very thick dregs remained last  
in the bottom of every ,cooler4 ,that   
which ran out1 was very clear3 ,after   
two hours more settling1 7in a shelving 
situation17 ,he poured it out again into
 other ,coolers2 and then very little   
dregs 7or scarce any in some of the     
,coolers7 did remain4 ,when the ,liquor 
was even almost cold1 ,he took the yolks
 of three ,new-laid-eggs1 a spoonful of 
fine white flower1 and about half a pint
 of new fresh barm of good strong ,beer 
7you must have care that your barm be   
very white and clean1 not sullied and   
foul1 as is usual among slovenly        

,brewers in ,london74 ,beat this very   
well together1 with a little of the     
,liquor in a skiming dish1 till you see 
it well incorporated1 and that it       
beginneth to work4 ,then put it to a    
pailful 7of about two ,gallons and a    
half7 of the ,liquor1 and mingle it well
 therewith4 ,then leave the skiming dish
 reversed floating in the middle of the 
,liquor1 and so the yest will work up   
into and under the hollow of the dish1  
and grow out round about the sides      
without4 ,he left this well and thick   
covered all night1 from about eleven a  
clock at night2 ,and the next morning1  
finding it had wrought very well1 ,he   
mingled what was in the ,pail with the  
whole proportion of the ,liquor1 and so 
,tunned it up into a ,sack-cask4 ,i am  
not satisfied1 whether he did not put a 
spoonful of fine white good ,mustard    
into his ,barm1 before he brought it    
hither1 7for he took a pretext to look  
out some pure clean white barm7 but he  
protested1 there was nothing mingled    

with the barm1 yet ,i am in doubt4 ,he  
confessed to me that in making of       
,sider1 ,he put's in half as much       
,mustard as ,barm2 but never in ,meathe4
 ,the fourth of ,september in the       
morning1 he ,bottled up into            
,quart-bottles the two lesser ,rundlets 
of this ,meathe 7for he did ,tun the    
whole quantity into one large ,rundlet1 
and two little ones7 whereof the one    
contained thirty ,bottles2 and the      
other1 twenty two4 ,there remained but  
little settling or dregs in the         
,bottom's of the ,barrels1 but some     
there was4 ,the ,bottles were set into a
 cool ,cellar1 and ,he said they would  
be ready to drink in three weeks4 ,the  
,proportion of ,herbs and ,spices is    
this2 ,that there be so much as to drown
 the luscious sweetness of the ,honey2  
but not so much as to taste of herbs or 
spice1 when you drink the ,meathe4 ,but 
that the sweetnes of the honey may kill 
their taste3 ,and so the ,meathe have a 
pleasant taste1 but not of herbs1 nor   

spice1 nor honey4 ,and therefore you put
 more or less according to the time you 
will drink it in4 ,for a great deal will
 be mellowed away in a year1 that would 
be ungratefully strong in three months4 
,and the honey that will make it keep a 
year or two1 will require a triple      
proportion of spice and herbs4 ,he      
commends ,parsley roots to be in        
greatest quantity1 boiled whole1 if     
young2 but quarterred and pithed1 if    
great and old4   ,,my ,,own             
,,considerations ,,for ,,making ,,of    
,,meathe  ,boil what quantity of        
,spring-water you please1 three or four 
walms1 and then let it set the twenty   
four hours1 and pour the clear from the 
settling4 ,take sixteen ,gallons of the 
clear1 and boil in it ten handfuls of   
,eglantine-leaves1 five of ,liverwort1  
five of ,scabious1 four of ,baulm1 four 
of ,rosemary2 two of ,bay-leaves2 one of
 ,thyme1 and one of ,sweet-marjoram1 and
 five ,eringo-roots splitted4 ,when the 
water hath drawn out the vertue of the  

herbs 7which it will do in half an hours
 boiling17 let it run through a strainer
 or sieve1 and let it settle so1 that   
you may pour the clear from the ,dregs4 
,to every three ,gallons of the ,clear1 
take one of ,honey1 and with clean ,arms
 stripped up1 lade it for two or three  
hours1 to dissolve the honey in the     
water2 lade it twice or thrice that day4
 ,the next day boil it very gently to   
make the scum rise1 and scum it all the 
while1 and now and then pour to it a    
ladle full of cold water1 which will    
make the scum rise more3 when it is very
 clear from scum1 you may boil it the   
more strongly1 till it bear an ,egge    
very high1 that the breadth of a groat  
be out of the water1 and that it boil   
high with great walms in the middle of  
the ,kettle3 which boiling with great   
,bubbles in the middle is a sign it is  
boiled to it's height4 ,then let it cool
 till it be ,lukewarm1 at which time put
 some ,ale yest into it1 to make it     
work1 as you would do ,ale4 ,and then   

put it up into a fit ,barrel first      
seasoned with some good sweet           
,white-wine 7as ,canary-sack7 and keep  
the bung open1 till it have done        
working1 filling it up with some such   
honey-drink warmed1 as you find it sink 
down by working over4 ,when it hath     
almost done working1 put into it a bag  
of thin stuff 7such as ,bakers use to   
bolt in7 fastened by a ,cord at the     
bung1 containing two parts of           
,ginger-sliced1 and one apiece of       
,cinamon1 ,cloves and ,nutmegs1 with a  
,pebble-stone in it to make it sink2    
,and stop it up close for six ,months or
 a year1 and then you may draw it into  
bottles4 ,if you like ,cardamon-seeds1  
you may adde some of them to the spices4
 ,some do like ,mint exceedingly to be  
added to the other herbs4 ,where no     
yeast is to be had1 ,the ,liquor will   
work if you set it some days in the hot 
,sun 7with a cover1 like the roof of a  
house over it1 to keep wet out1 if it   
chance to rain7 but then you must have  

great care1 to fill it up1 as it        
consumeth1 and to stop it close a little
 before it hath done working1 and to set
 it then presently in a ,cool ,cellar4  
,i am told that the ,leaven of bread    
will make it work as well as yest1 but  
,i have not tryed it4 ,if you will not  
have it so strong1 it will be much      
sooner ready to drink2 ,as if you take  
six parts of water to one of ,honey4    
,some do like the drink better without  
either herbs or spices1 and it will be  
much the whiter4 ,if you will have it   
stronger1 put but four ,gallons and a   
half of water to one of honey4  ,you may
 use what ,herbs or ,roots you please1  
either for their tast or vertue1 after  
the manner here set down4  ,if you make 
it work with yeast1 you must have great 
care1 to draw it into bottles soon after
 it hath done working1 as after a       
fortnight or three weeks4 ,for that will
 make it soon grow stale1 and it will   
thence grow sower and dead before you   
are aware4 ,but if it work singly of    

itself1 and by help of the ,sun without 
admixtion of either ,leaven or ,yeast1  
it may be kept long in the ,barrel1 so  
it be filled up to the top1 and kept    
very close stopp'd4  ,i conceive it will
 be exceeding good thus3 when you have a
 strong ,honey-liquor of three parts of 
water to one of ,honey1 well-boiled and 
scummed1 put into it ,lukewarm1 or      
better 7as soon as you take it from the 
fire7 some ,clove-gilly-flowers1 first  
wiped1 and all the whites clipped off1  
one good handful or two to every ,gallon
 of ,liquor4 ,let these infuse #cj or   
#dj hours4 ,then strain it from the     
flowers1 and either work it with yeast1 
or set it in the ,sun to work2 when it  
hath almost done working1 put into it a 
bag of like ,gilly-flowers 7and if they 
are duly dried1 ,i think they are the   
better7 hanging it in at the bung4 ,and 
if you will put into it some spirit of  
wine1 that hath drawn a high ,tincture  
from ,clove-gilly-flowers 7dried ,i     
conceive is best7 and some other that   

hath done the like from flowers and tops
 of ,rosemary1 and some that hath done  
the like from ,cinnamon and ,ginger1 ,i 
believe it will be much the nobler1 and 
last the longer4  ,i conceive1 that     
bitter and strong herbs1 as ,rosemary1  
,bayes1 ,sweet-marjoram1 ,thyme1 and the
 like1 do conserve ,meathe the better   
and longer1 being as it were in stead of
 hops4 ,but neither must they1 no more  
than ,clove-gilly-flowers1 be too much  
boiled3 ,for the ,volatil pure ,spirit  
flies away very quickly4 ,therefore     
rather infuse them4 ,beware of infusing 
,gillyflower in any vessel of ,metal1   
7excepting silver37 ,for all ,metals    
will spoil and dead their colour4       
,glased earth is best4   ,,sack ,,with  
,,clove-,,gilly ,,flowers  ,if you will 
make a ,cordial ,liquor of ,sack with   
,clove-gilly-flowers1 you must do thus4 
,prepare your ,gilly-flowers1 as is said
 before1 and put them into great double 
glass-bottles1 that hold two gallons a  
piece1 or more2 and put to every gallon 

of ,sack1 a good half pound of the wiped
 and cut flowers1 putting in the flowers
 first1 and then the ,sack upon them4   
,stop the glasses exceeding close1 and  
set them in a temperate ,cellar4 ,let   
them stand so1 till you see that the    
,sack hath drawn out all the principal  
tincture from them1 and that the flowers
 begin to look palish2 7with an eye of  
pale1 or faint in ,colour7 ,then pour   
the ,sack from them1 and throw away the 
exhausted flowers1 or distil a spirit   
from them2 ,for if you let them remain  
longer in the ,sack1 they will give an  
earthy tast to them4 ,you may then put  
the tincted ,sack into fit bottles for  
your use1 stopping them very close4 ,but
 if the season of the flowers be not yet
 past1 your ,sack will be better1 if you
 put it upon new flowers1 which ,i      
conceive will not be the worse1 but     
peradventure the better1 if they be a   
little dried in the shade4 ,if you drink
 a ,glass or two of this sack at a meal1
 you will find it a great ,cordial4     

,upon better consideration2 ,i conceive 
the best way of making ,hydromel with   
,clove-gilly-flowers1 is thus3 ,boil    
your simple ,liquor to its full height  
7with three parts of water to one of    
,honey71 take a small parcel out1 to    
make a strong infusion of flowers1      
pouring it boyling hot upon the flowers 
in earthen vessels4 ,if you have great  
quantity1 as six to one1 of ,liquor1 you
 will easily draw out the tincture in   
fourteen or sixteen hours infusion2     
otherwise you may quicken your liquor   
with a parcel of ,sack4 ,in the mean    
time make the great quantity of ,liquor 
work with yest4 ,when it hath almost    
done fermenting1 but not quite1 put the 
infusion to it warm1 and let it ferment 
more if it will4 ,when that is almost   
done1 put to it a bag with flowers to   
hang in the bung4  ,i conceive that     
,hydromel made with ,juniper-berries    
7first broken and bruised7 boiled in it1
 is very good4 ,adde also to it         
,rosemary and ,bay-leaves4  ,upon tryal 

of several ways1 ,i conclude 7as things 
yet appear to me7 that to keep ,meath   
long1 it must not be fermented with yest
 7unless you put ,hops to it7 but put it
 in the barrel1 and let it ferment of it
 self1 keeping a thick plate of lead    
upon the bung1 to lie close upon it1 yet
 so that the working of the ,liquor may 
raise it1 to purge out the foulness1 and
 have always some new made plain        
,liquor1 to fill it up as it sinks1 warm
 whiles it works3 but cold during three 
or four month's after4 ,then stop the   
bung exceeding close4 ,and when you will
 make your ,mead with ,cherries or      
,morello-,cherries1 or ,raspes1 or      
,bilberries1 or ,black-cherries1 put    
their juyce to the ,liquor when you tun 
it1 without ever boiling it therein2    
about one quart of juyce to every three 
or four gallons of ,liquor4 ,you may    
squeese out the clear juyce1 and mingle 
it with the ,liquor1 and hang the ,magma
 in a bag in the bung4 ,i think it is   
best to break the stones of the         

,cherries1 before you put their ,magma  
into the bag4  ,since ,i conceive1 that 
,clove-gilly-flowers must never be      
boiled in the ,liquor3 that evaporateth 
their ,spirits1 which are very volatile3
 ,but make a strong infusion of them1   
and besides hang a ,bag of them in the  
bung4 ,i conceive that it is good to    
make the ,liquor pretty strong 7not too 
much1 but so as the taste may be        
gratefull7 of some strong herbs1 as     
,rosemary1 ,bay-leaves1 ,sweet-marjoram1
 ,thyme1 ,broad-thyme1 and the like4    
,for they preserve the drink1 and make  
it better for the stomack and head4     
,standing in the ,sun is the best way of
 ,fermentation1 when the drink is       
strong4 ,the root of ,angelica or       
,elecampane1 or ,eringo1 or ,orris1 may 
be good and pleasant1 to be boiled in   
the ,liquor4 ,raspes and ,cherries and  
,bilberies are never to be boiled1 but  
their juyce put into the ,liquor1 when  
it is tunning4 ,use onely               
,morello-,cherries 7,i think7 for       

pleasure1 and black ones for health4 ,i 
conceive it best to use very little     
spice of any kind in ,meathes4          
,,metheglin ,,composed ,,by ,,my ,,self 
,,out ,,of ,,sundry ,,receipts  ,in     
sixty ,gallons of water1 boil ten       
handfuls of ,sweet-bryar-leaves2        
,eye-bright1 ,liverwort1 ,agrimony1     
,scabious1 ,balme1 ,wood-bettony1       
,strawberry-leaves1 ,burnet1 of each    
four handfuls2 of ,rosemary1 three      
handfuls2 of ,minth1 ,angelica1 ,bayes  
and ,wild-thyme1 ,sweet-,marjoram1 of   
each two handfuls3 ,six ,eringo-roots4  
,when the water hath taken out the      
vertue of the herbs and roots1 let it   
settle1 and the next day pour off the   
clear1 and in every three ,gallons of it
 boil one of honey1 scumming it well1   
and putting in a little cold water now  
and then to make the scum rise1 as also 
some whites of ,eggs4 ,when it is clear 
scummed1 take it off1 and let it cool2  
then work it with ,ale-yest2 tun it up1 
and hang it in a bag1 with ,ginger1     

,cinamom1 ,cloves and ,cardamom4 ,and as
 it worketh over1 put in some strong    
honey-drink warmed4 ,when it works no   
more1 stop it up close4  ,in twenty     
,gallons of water boil                  
,sweet-bryar-leaves1 ,eye-bright1       
,rosemary1 ,bayes1 ,clove-gilly-flowers 
of each five handfuls1 and four         
,eringo-roots4 ,to every two gallons and
 a half of this decoction1 put one      
gallon of honey2 boil it1 c4 ,when it is
 tunned up1 hang in it a bag containing 
five handfuls of ,clove-gilly-flowers1  
and sufficient quantity of the spices   
above4  ,in both these ,receipts1 the   
quantity of the herbs is too great4 ,the
 strong herbs preserve the drink1 and   
make it nobler4 ,use ,marjoram and      
,thyme in little quantity in all4   ,,my
 ,,lady ,,cowers ,,white ,,meathe ,,used
 ,,at ,,salisbury  ,take to four        
,gallons of water1 one ,gallon of       
,virgin-honey2 let the water be warm    
before you put in the honey2 and then   
put in the whites of #c or #d ,eggs well

 beaten1 to make the scum rise4 ,when   
the honey is throughly melted and ready 
to boil1 put in an ,egge with the shell 
softly2 and when the ,egge riseth above 
the water1 to the bigness of a groat in 
sight1 it is strong enough of the honey4
 ,the ,egge will quickly be hard1 and so
 will not rise2 ,therefore you must put 
in another1 if the first do not rise to 
your sight2 you must put in more water  
and honey proportionable to the first1  
because of wasting away in the boiling4 
,it must boil near an hour4 ,you may1 if
 you please1 boil in it1 a little bundle
 of ,rosemary1 ,sweet-marjoram1 and     
,thyme2 and when it tasteth to your     
liking1 take it forth again4 ,many do   
put ,sweet-bryar berries in it1 which is
 held very good4 ,when your ,meath is   
boiled enough take it off the fire1 and 
put it into a ,kiver2 when it is        
blood-warm1 put in some ,ale-barm1 to   
make it work1 and cover it close with a 
blancket in the working4 ,the next      
morning tun it up1 and if you please put

 in a bag with a little ,ginger and a   
little ,nutmeg bruised2 and when it hath
 done working1 stop it up close for a   
,moneth1 and then ,bottle it4   ,,sir   
,,thomas ,,gower',s ,,metheglin ,,for   
,,health  ,first boil the water and scum
 it2 ,then to #ab ,gallons put #f       
handfuls of ,sweet-bryar-leaves1 of     
,sweet-marjoram1 ,rosemary1 ,thyme1 of  
each one a handful3 ,flowers of         
,marigold1 ,borrage1 ,bugloss1 ,sage1   
each two handfuls4 ,boil all together   
very gently1 till a third waste4 ,to    
eight ,gallons of this put two ,gallons 
of pure honey1 and boil them till the   
,liquor bear an ,egge1 the breadth of   
threepence or a ,groat1 together with   
such spices as you like 7bruised1 but   
not beaten7 an ounce of all is          
sufficient4  ,you must observe          
carefully4 #a4 ,before you set the      
,liquor to boil1 to cause a lusty       
,servant 7his ,arms well washed7 to mix 
the honey and water together1 labouring 
it with his hands at least an hour      

without intermission4 #b4 ,that when it 
begins to boil fast1 you take away part 
of the fire1 so as it may boil slowly1  
and the scum and dross go all to one    
side1 the other remaining clear4 ,when  
you take it off1 let none of the liquor 
go away with the dross4 #c4 ,when you   
take it from the fire1 let it settle    
well1 before it be tunned into the      
vessel1 wherein you mean to keep it3 and
 when it comes near the bottom1 let it  
be taken carefully from the sediment1   
with a thin ,dish1 so as nothing be put 
into the vessel1 but what is clear4 #d4 
,stop it very close 7when it is set in  
the place1 where it must remain7 cover  
it with a cloth1 upon which some        
handfuls of ,bay-salt and ,salpeter is  
laid1 and over that lay clay1 and a     
,turf4 #e4 ,put into it1 when you stop  
it1 some ,new-laid-eggs in number       
proportionable to the bigness of the    
vessel1 ,shell's unbroken4 ,six ,eggs to
 about sixteen ,gallons4 ,the whole     
,egg-shell and all will be entirely     

consumed4   ,,metheglin ,,for ,,taste   
,,and ,,colour  ,must be boiled as the  
other1 if you intend to keep it above   
half a year2 but less according to the  
time1 wherein you mean to use it4 ,you  
must put in no ,herbs1 to avoid         
bitterness and discolouring2 and the    
proportion of water and honey more or   
less1 as you would drink it sooner or   
later2 7as a ,gallon of honey to #d1 #e1
 or #f of water47 ,if to be weak1 and to
 be soon drunk1 you must when it is     
tunned1 put in a ,tost of bread 7hard   
tosted7 upon which half a score drops of
 ,spirit of yest or barm is dropped2 for
 want of it1 spread it with purest barm 
beaten with a few drops of ,oyl of      
,cinnamon4 ,if you intend to give it the
 taste of ,raspes1 then adde more barm1 
to make it work well1 and during that   
time of working1 put in your ,raspes 7or
 their ,syrup7 but the fruit gives a    
delicate ,colour1 and ,syrup a duller   
,tincture4 ,drink not that made after   
the first manner1 till six moneths1 and 

it will endure drawing better then wine2
 but ,bottleled1 it is more spirited    
then any drink4  ,the ,spirit of ,barm  
is made by putting store of water to the
 barm2 then distill the ,spirit1 as you 
do other ,spirits2 ,at last an oyl will 
come1 which is not for this use4  ,sir  
,thomas ,gower maketh his ordinary drink
 thus3 ,make very small well ,brewed    
,ale4 ,to eight ,gallons of this put one
 ,gallon of honey2 when it is well      
dissolved and clarified1 tun up the     
,liquor1 making it work in due manner   
with barm4 ,when it hath done working1  
stop it up close1 and in three months it
 will be fit to drink4  ,he makes       
,metheglin thus4 ,make a good ,decoct of
 ,eglantine-leaves1 ,cowslip flowers1 a 
little ,sweet-marjoram1 and some        
,rosemary and ,bay-leaves1 ,betony1 and 
,scabious1 and a little ,thyme4 ,after  
the sediment hath settled1 put #a_/c or 
#a_/d or #a_/e or #a_/f part of honey1  
7according as you would have it strong1 
and soon ready7 to the clear severed    

from the settlement1 and stir it        
exceeding well with stripped arms #d or 
#e hours1 till it be perfectly          
incorporated4 ,then boil and scum it2   
let it then cool and tun it up1 c4      
,after it hath cooled1 lade the clean   
from the settlement1 so that it may not 
trouble it1 and run up the clear thus   
severed from the settlings4 ,much of the
 perfection consisteth in stirring it   
long with stripped arms before you boil 
it4 ,then to boil it very leisurely till
 all the scum be off4 ,and order your   
fire so1 that the scum may rise and     
drive all to one side4 ,this will be    
exceeding pale clear and pleasant       
,metheglin4 ,he useth to every ,gallon  
of water1 a good handful of             
,eglantine-leaves1 and as much ,cowslip 
flowers2 but onely a ,pugil of ,thyme or
 ,marjoram4   ,,an ,,excellent ,,way    
,,of ,,making ,,white ,,metheglin  ,take
 of ,sweet-bryar berries1 of ,rosemary1 
broad ,thyme1 of each a handful4 ,boil  
them in a quantity of fair water for    

half an hour2 then cleanse the water    
from the herbs1 and let it stand #bd    
hours1 until it be thorough cold4 ,then 
put your hony into it 7hony which       
floweth from the ,combs of it self in a 
warm place is best7 make it so strong of
 the honey that it bear an egge 7if you 
will have it strong7 the breadth of a   
groat above the ,liquor4 ,this being    
done1 lave and bounce it very well and  
often1 that the honey and water may     
incorporate and work well together4     
,after this boil it softly over a gentle
 fire1 and scum it4 ,then beat the      
whites of eggs with their shells1 and   
put into it to clarifie it4 ,after this1
 put some of it into a vessel1 and take 
the whites of two eggs1 and a little    
barm1 and a small quantity of fine      
flower2 beat them well together1 and put
 it into the vessel close covered1 that 
it may work4 ,then pour the rest into it
 by degrees1 as you do ,beer4 ,at last  
take a quantity of ,cinamon1 #b or #c   
races of ,ginger1 and two ,nutmegs 7for 

more will alter the colour of it47 ,hang
 these in a little bag in the vessel4   
,thus made1 it will be as white as any  
,white-wine4   ,,another ,,way ,,of     
,,making ,,white ,,metheglin  ,to three 
,gallons of ,spring-water take three    
quarts of honey1 and set it over the    
fire1 till the scum rises pretty thick4 
,then take off the scum1 and put in     
,thyme1 ,rosemary1 ,hyssop and          
,maiden-hair1 of each one handful2 and  
two handfuls of ,eglantine leaves1 and  
half a handful of ,organ4 ,the spices1  
,ginger1 ,nutmegs1 ,cinamon and a little
 mace1 and boil all these together near 
half an hour4 ,then take it from the    
fire1 and let it stand till it be cold1 
and then strain it1 and so ,tun it up1  
and stop it close4 ,the longer you keep 
it1 the better it will be4   ,,another  
,,way  ,take two ,gallons of water2 one 
,gallon of ,honey3 ,parietary one       
handful2 ,sage1 ,thyme1 one ,pugil2 ,of 
,hyssop half a ,pugil4 ,six             
,parsley-roots2 one ,fennel-root1 the   

pith taken out3 ,red-nettles one ,pugil4
 ,six leaves of ,hearts-tongue4 ,boil   
this together one hour4 ,then put in the
 ,honey1 and ,nutmegs1 ,cloves1 ,mace1  
,cinamon of each one ounce2 of ,ginger  
three ounces4 ,boil all these together1 
till the scum be boiled in1 not scumming
 it4 ,then take it off1 and set it to   
cool4 ,when it is cold1 put in it six   
spoonfuls of barm1 and when it is ripe1 
it will hiss in the pail4 ,you must take
 out the herbs1 when you put in the     
honey4 ,if you put in these herbs       
following1 it will be far better2       
,sanicle1 ,bugloss1 ,avens1 and         
,ladies-mantle1 of each one handful4    
,,to ,,make ,,white ,,metheglin  ,take  
of ,sweet-bryar a great handful3 of     
,violet-flowers1 ,sweet-marjoram1       
,strawberry-leaves1 ,violet-leaves1 ana1
 one handful1 ,agrimony1 ,bugloss1      
,borrage1 ana1 half a handful4 ,rosemary
 four branches1 ,gilly-flowers1 ,no4 #d 
7the ,yellow-wall-flowers1 with great   
tops7 ,anniseeds1 ,fennel1 and ,caraway1

 of each a spoonful1 ,two large ,mace4  
,boil all these in twelve ,gallons of   
water for the ,space of an hour2 then   
strain it1 and let it stand until it be 
,milk-warm ,then put in as much honey1  
as will carry an ,egge to the breadth of
 sixpence1 at least4 ,then boil it      
again1 and scum it clean2 then let it   
stand1 until it be cold2 then put a pint
 of ,ale-barm into it1 and ripen it as  
you do ,beer1 and tun it4 ,then hang in 
the midst of the vessel a little bag    
with a ,nutmeg quartered1 a ,race of    
,ginger sliced1 a little ,cinamon1 and  
mace whole1 and three grains of ,musk in
 a cloth put into the bag amongst the   
rest of the ,spices4 ,put a stone in the
 bag1 to keep it in the midst of the    
,liquor4 ,this quantity took up three   
,gallons of honey2 therefore be sure to 
have four in readiness4   ,,strong      
,,mead  ,take one ,measure of honey1 and
 dissolve it in four of water1 beating  
it long up and down with clean ,woodden 
ladels4 ,the next day boil it gently1   

scumming it all the while till no more  
scum riseth2 and if you will clarifie   
the ,liquor with a few beaten whites of 
,eggs1 it will be the clearer4 ,the rule
 of it's being boiled enough is1 when it
 yieldeth no more scum1 and beareth an  
,egge1 so that the breadth of a groat is
 out of the water4 ,then pour it out of 
the ,kettle into woodden vessels1 and   
let it remain there till it be almost   
cold4 ,then ,tun it into a vessel1 where
 ,sack hath been4   ,a ,,receipt ,,for  
,,making ,,of ,,meath  ,take a quart of 
honey1 and mix it with a ,gallon of     
,fountain-water1 and work it well four  
days together1 four times a day2 ,the   
fifth day put it over the fire1 and let 
it boil an hour1 and scum it well4 ,then
 take the whites of two ,eggs1 and beat 
them to a froth1 and put it into the    
,liquor2 stirring it well1 till the     
whites of ,eggs have raised a froth of  
,scum2 then take it off1 scumming the   
liquor clean4 ,then take a handful of   
,strawberry-leaves and ,violet-leaves   

together1 with a little ,sprig of       
,rosemary and two or three little       
,sprigs of ,spike2 and so boil it again 
7with these herbs in it7 a quarter of an
 hour4 ,then take it off the fire1 and  
when it is cold1 put it into a little   
barrel1 and put into it half a spoonful 
of ,ale-yest1 and let it work2 which    
done1 take one ,nutmeg sliced1 and twice
 as much ,ginger sliced1 six ,cloves    
bruised1 and a little stick of ,cinamon1
 and sow these ,spices in a little bag1 
and stop it well2 and it will be fit for
 use within a fortnight1 and will last  
half a year4 ,if you will have your     
,metheglin stronger1 put into it a      
greater quantity of honey4   ,,my ,,lord
 ,,hollis ,,hydromel  ,in four parts of 
,springwater dissolve one part of honey1
 or so much as the ,liquor will bear an 
,egge to the breadth of a ,groat4 ,then 
boil it very well1 and that all the scum
 be taken away4 ,he addeth nothing to it
 but a small proportion of ,ginger      
sliced3 of which ,he putteth half to    

boil in the ,liquor1 after all the scum 
is gone2 and the other half ,he putteth 
into a bag1 and hangeth in the bung1    
when it is tunned4 ,the ,ginger must be 
very little1 not so much as to make the 
,liquor taste strongly of it1 but to    
quicken it4 ,i should like to adde a    
little proportion of ,rosemary1 and a   
greater of ,sweet-bryar leaves1 in the  
boiling4 ,as also1 to put into the      
barrel a tost of white bread with       
mustard1 to make it work4 ,he puts      
nothing to it2 but his own strength in  
time makes it work of it self4 ,it is   
good to drink after a year4   ,a        
,,receipt ,,for ,,white ,,metheglin     
,take to every quart of honey1 #d1 #e1  
or #f1 quarts of water2 boil it on a    
good quick fire as long as any scum     
riseth2 as it boils1 put about half a   
pint of water at a time very often1 and 
scum it very well as it riseth2 and be  
sure to keep it up to the same height   
and quantity as at the first3 ,put into 
it a little ,rosemary1 according to the 

quantity that you make1 and boil it half
 a quarter of an hour2 scum it very     
well4 ,you may put a little ,ginger into
 it1 onely to give it a taste thereof1  
and let it have a little walm of heat   
after it4 ,then take and put it into a  
,woodden vessel1 7which must be well    
scalded1 least it taste of any thing7   
let it stand all night1 and the next    
morning strain it through a sieve of    
hair4  ,then if you please1 you may boil
 up your grounds that are in the bottome
 of the vessel with three or four quarts
 of water2 and when it is cold1 strain  
it1 to the rest1 and put to it a little 
good light barm4 ,that which you make in
 the winter1 you must let it stand three
 days and three nights covered up1      
before you bottle it up2 and two nights 
in summer1 and then bottle it up4 ,but  
be sure1 you scum off the barm before   
the bottling up4  ,your ,vessel1 which  
you intend to boil your ,meath in1 must 
stand in scalding water1 whilst you boil
 your ,meath2 it will drink up the less 

of your ,meath4 ,four spoonfuls of good 
new ,ale-barm will serve for five quarts
 of honey4 ,as you desire your          
,metheglin in strength1 so take at the  
first either of the quantities of water4
 ,five quarts is reasonable4            
,,hydromel ,,as ,i ,,made ,,it ,,weak   
,,for ,,the ,,queen ,,mother  ,take #ah 
quarts of spring-water1 and one quart of
 honey2 when the water is warm1 put the 
honey into it4 ,when it boileth up1 skim
 it very well1 and continue skimming it1
 as long as any scum will rise4 ,then   
put in one ,race of ,ginger 7sliced in  
thin slices17 four ,cloves1 and a little
 sprig of green ,rosemary4 ,let these   
boil in the ,liquor so long1 till in all
 it have boiled one hour4 ,then set it  
to cool1 till it be blood-warm2 and then
 put to it a spoonful of ,ale-yest4     
,when it is worked up1 put it into a    
vessel of a fit size2 and after two or  
three days1 bottle it up4 ,you may drink
 it after six weeks1 or two moneths4    
,thus was the ,hydromel made that ,i    

gave the ,queen1 which was exceedingly  
liked by everybody4   ,,several ,,ways  
,,of ,,making ,,metheglin  ,take such   
quantity as you judge convenient of     
,spring1 or pure rain water1 and make it
 boil well half an hour4 ,then pour it  
out into a ,woodden fat1 and let it     
settle #gd hours4 ,then power off the   
clear1 leaving the sediment in the      
bottome4 ,let such water be the ,liquor 
for all the several ,honey-drinks1 you  
will make4  #a4 ,warm sixteen ,gallons  
of this water 7lukewarm7 and put two    
,gallons of ,honey to it1 in a half tub 
or other fit ,woodden vessel4 ,lave it  
very well with a clean arm1 or woodden  
battle-door for two or three hours1     
dissolving the honey very well in the   
water4 ,let it stand thus two or three  
days in wood1 laving it thrice a day1 a 
pretty while each time4 ,then put it    
back into your ,copper and boil it      
gently1 till you have scummed away all  
the foulness that will rise2 and        
clarifie it with whites of ,eggs3 ,then 

put into it a little handful of cleansed
 and sliced white ,ginger1 and a little 
mace2 when they have boiled enough1 put 
in a few ,cloves bruised1 and a stick of
 ,cinamon1 and a little ,limmon-peel1   
and after a walm or two1 pour the       
,liquor into a woodden half tub1 with   
the spices in it4 ,cover it close with a
 ,cloth and blanquet1 and let it stand  
so two days4 ,then let the liquor run   
through a bolter1 to sever the spice1   
stopping before any settlings come4     
,then pour this clear liquor into       
pottle-bottles of glass1 not filling    
them by a fingers breadth or more4 ,stop
 them close with ,cork tied in1 and set 
them in a cool place for #f1 #g or #h   
weeks4  #b4 ,in fourty ,gallons of the  
first boiled and settled water1 boil    
five handfuls of sweet-bryar tops1 as   
much of ,cowslip-flowers1 as much of    
,primrose-flowers1 as much of           
,rosemary-flowers1 as much of           
,sage-flowers1 as many of               
,borage-flowers1 as many of             

,bugloss-flowers2 two handfuls of the   
tops of ,betony1 four handfuls of       
,agrimony1 and as many of ,scabious1 one
 handful of ,thyme1 as much of          
,sweet-marjoram1 and two ounces of      
,mustard-seed bruised4 ,when this hath  
boiled so long1 that you judge the water
 hath drawn out all the vertue of the   
,herbs 7which may be in half an hour7   
pour out all into a vatte to cool and   
settle4 ,scum away the herbs1 and pour  
the clear from the sediment1 and to     
every four gallons of liquor 7luke-warm7
 put one gallon of honey1 and lave it to
 dissolve the honey1 letting it stand   
two or three days1 laving it well thrice
 every day4 ,then boil it till it will  
bear an ,egge high1 then clarifie it    
with whites and shells of ,eggs1 and    
pour it into a vatte to cool1 which it  
will do in a days space or better4      
,whilst it is yet luke-warm1 put        
,ale-yest to it1 7no more then is       
necessary7 to make it work1 and then tun
 it into a ,rundlet of a fit ,size1 that

 hath been seasoned with ,sack2 and hang
 in it a boulter bag containing half a  
pound of white ,ginger cleansed and     
sliced1 three ounces of ,cloves and as  
much of ,cinamon bruised1 as much       
,coriander seed prepared1 and as much   
,elder-flowers4 ,as it purgeth and      
consumeth by running over the bung1 put 
in fresh honey-liquor warmed1 that you  
keep or make on purpose for that end4   
,when the working is even almost at an  
end1 stop it up close with clay and     
sand1 and have great care to keep it    
always close stopped4 ,after a year draw
 in into pottle ,glass-bottles stopped  
with ground stoppels of glass1 and keep 
them in a cool place1 till they are     
ready to drink1 if they as yet be not   
so4  ,have a care1 that never any       
,liquor stay in ,copper longer then     
whilst it is to boil4  #c4 ,in #bj      
,gallons of the first boiled and settled
 water1 boil six handfuls of            
,sweet-bryar-leaves1 as many of ,cowslip
 flowers1 as many of ,primrose-flowers1 

and as many of ,rosemary-flowers2 and   
half a handful of ,wild thyme1 during   
the space of a quarter or half an hour4 
,then take the clear1 and dissolve in it
 a sixth part of honey1 doing as above  
for the boiling and clarifying it4 ,but 
boil it not to bear an ,egge1 but onely 
till it be well scummed and clarified4  
,then pour it into a woodden ,tub1 and  
,tun it with ,ale-yest1 when it is in   
due temper of coolness1 as you would do 
,ale-wort2 and let it work 7close       
covered7 sufficiently4 ,then ,tun it up 
into a seasoned firkin1 and put into it 
a tost of white-bread spread with quick 
,mustard1 and hang it in a boulter bag  
containing loosly some ,ginger1 ,cloves 
and ,cinamon bruised1 and a little      
,limon-peel and ,elder-flowers1 with a  
,pebble-stone at the bottome1 to make it
 sink towards the bottom1 and fastned by
 a string coming out of the bung to     
hinder it from falling quite to the     
bottome4 ,stop the bung very close1 and 
after six weeks or two moneths draw it  

into bottles4  #d4 ,in #bj ,gallons of  
boiled and settled water1 boil a quarter
 of an hour ten handfuls of sweet       
bryar-leaves1 and as many of ,cowslips4 
,then let it cool and settle in wood1   
and take the clear2 and to every four   
,gallons of ,liquor1 put one of honey1  
dissolving it as the others formerly set
 down4 ,boil it1 till no more scum rise1
 and that a fourth part be consumed4    
,then clarifie it with whites of ,eggs  
and their shells1 and make it work with 
yest4 ,after sufficient working ,tun it 
up1 hanging it in a bag with ,ginger1   
,cloves1 ,cinamon and ,limon-peel4 ,stop
 it very close1 and after two or three  
moneths1 draw it into bottles4   ,,my   
,,lady ,,morices ,,meath  ,boil first   
your water with your herbs4 ,those she  
likes best1 are1 ,angelica1 ,balm1      
,borage1 and a little ,rosemary 7not    
half so much as of any of the rest7 a   
handful of all together1 to two or #c   
,gallons of water4 ,after about half an 
hours boiling1 let the water run through

 a strainer 7to sever the herbs from it7
 into ,woodden or earthen vessels1 and  
let it cool and settle4 ,to three parts 
of the clear1 put one or more of honey1 
and boil it till it bear an ,egge1      
leaving as broad as a shilling out of   
the water1 skiming it very well4 ,then  
power it out into vessels1 as before2   
and next day1 when it is almost quite   
cold1 power it into a ,sack-cask1       
wherein you have first put a little     
fresh ,ale-yest1 about two spoonfuls to 
ten ,gallons4 ,hang it in a bag with a  
little sliced ,ginger1 but almost a     
,porengerfull of ,cloves4 ,cover the    
bung lightly1 till it have done working2
 then stop it up close4 ,you may tap and
 draw it a year or two after4 ,it is    
excellent good4   ,,my ,,lady ,,morice  
,,her ,,sister ,,makes ,,her',s ,,thus3 
,dissolve your honey in the water till  
it bear an ,egge higher or lower1       
according to the strength you will have 
it of4 ,then put into it some           
,sea-wormwood and a little ,rosemary1   

and a little ,sage2 about too good      
handfuls of all together1 to ten        
,gallons4 ,when it hath boiled enough to
 take the vertue of the herbs1 skim them
 out1 and strew a handful or two of fine
 ,wheat-flower upon the boyling ,liquor4
  ,this will draw all the dregs to it1  
and swim at the top1 so that you may    
skim all off together4 ,and this she    
holdeth the best way of clarifying the  
,liquor1 and making it look pale4 ,then 
pour it into vessels as above to cool4  
,let it stand three days2 then ,tun it  
up into a ,sack cask without yest or    
,spice1 and keep it stopped till it     
work4 ,then let it be open1 till it have
 done working1 filling it up still with 
other honey-drink4 ,then stop it up     
close for a year or two4 ,you may at    
first stop it so1 that the strong       
working may throw out the stopple1 and  
yet keep it close1 till it work         
strongly4 ,she saith1 that such a small 
proportion of wormwood giveth it a fine 
quick tast1 and a pale colour with an   

eye of green4 ,the wormwood must not be 
so much1 as to discern any the least    
bitterness in the taste2 but that the   
composition of it with the honey may    
give a quickness4 ,the ,rosemary and    
,sage must be a great deal less then the
 ,wormwood4 ,sometimes she stoppeth it  
up close as soon as she hath ,tunned it1
 and lets it remain so for three        
moneths4 ,then pierce it and draw it    
into bottles1 which stop well1 and tie  
down the stoppels4 ,this will keep so a 
long time4 ,she useth this way most4 ,it
 makes the ,mead drink exceeding quick  
and pleasant4 ,when you pierce the      
,cask1 it will flie out with exceeding  
force1 and be ready to throw out the    
stopper and spigot4   ,,to ,,make       
,,white ,,meath  ,take ,rosemary1       
,thyme1 ,sweet-bryar1 ,penyroyal1       
,bayes1 of each one handful2 steep them 
#bd hours in a bowl of fair cold water  
covered close2 next day boil them very  
well in another water1 till the colour  
be very high2 then take another water1  

and boil the same herbs in it1 till it  
look green2 and so boil them in several 
waters1 till they do but just change the
 colour of the water4 ,the first waters 
are thrown away4 ,the last water must   
stand #bd hours with the herbs in it4   
,the ,liquor being strained from them1  
you must put in as much fine honey till 
it will bear an ,egge2 you must work and
 labour the honey with the ,liquor a    
whole day1 till the honey be consumed2  
then let it stand a night a clearing4   
,in the morning put your ,liquor a      
boiling for a quarter of an hour1 with  
the whites and shells of six ,eggs4 ,so 
strain it through a bag1 and let it     
stand a day a cooling2 so ,tun it up1   
and put into the vessel in a ,linnen    
bag1 ,cloves1 ,mace1 ,cinamon and       
,nutmegs bruised altogether4 ,if you    
will have it to drink presently1 take   
the whites of two or three ,eggs1 of    
barm a spoonful1 and as much of         
,wheaten-flower4 ,then let it work      
before you stop it1 afterwards stop it  

well with ,clay and ,salt4 ,a quart of  
,honey to a ,gallon of liquor1 and so   
proportionably for these ,herbs4   ,,sir
 ,,william ,,paston',s ,,meathe  ,take  
ten ,gallons of ,spring-water1 and put  
therein ten ,pints of the best honey4   
,let this boil half an hour1 and scum it
 very well2 then put in one handful of  
,rosemary1 and as much of ,bay-leaves2  
with a little ,limon-peel4 ,boil this   
half an hour longer1 then take it off   
the fire1 and put it into a clean ,tub2 
and when it is cool1 work it up with    
yest1 as you do ,beer4 ,when it is      
wrought1 put it into your vessel1 and   
stop it very close4 ,within three days  
you may ,bottle it1 and in ten days     
after it will be fit to drink4          
,,another ,,pleasant ,,meathe ,,of ,,sir
 ,,william ,,paston',s  ,to a ,gallon of
 water put a quart of honey1 about ten  
sprigs of ,sweet-,majoram2 half so many 
tops of ,bays4 ,boil these very well    
together1 and when it is cold1 bottle it
 up4 ,it will be ten days before it be  

ready to drink4   ,,another ,,way ,,of  
,,making ,,meath  ,boil ,sweet ,bryar1  
,sweet ,marjoram1 ,cloves and ,mace in  
,spring-water1 till the water taste of  
them4 ,to four ,gallons of water put one
 ,gallon of honey1 and boil it a little 
to skim and clarifie it4 ,when you are  
ready to take it from the fire1 put in a
 little ,limon-peel1 and pour it into a 
,woodden vessel1 and let it stand till  
it is almost cold4 ,then put in some    
,ale-yest1 and stir it altogether4 ,so  
let it stand till next day4 ,then put a 
few stoned ,raisins of the ,sun into    
every bottle1 and pour the ,meath upon  
them4 ,stop the bottles close1 and in a 
week the ,meath will be ready to drink4 
,,sir ,,baynam ,,throckmorton',s        
,,meathe4  ,take four quarts of ,honey1 
good measure2 put to it four ,gallons of
 water1 let it stand all night1 but stir
 it well1 when you put it together4 ,the
 next day boil it1 and put to it        
,nutmegs1 ,cloves1 ,mace and ,ginger1 of
 each half an ounce4 ,let these boil    

with the honey and water till it will   
bear an ,egge at the top without        
sinking2 and then it is enough1 if you  
see the ,egge the breadth of a sixpence4
 ,the next day put it in your vessel1   
and put thereto two or three spoonfuls  
of barm2 and when it hath done working1 
you may 7if you like it7 put in a little
 ,ambergreece in a clout with a stone to
 it to make it sink4 ,this should be    
kept a whole year before it be drunk2 it
 will drink much the better1 free from  
any tast of the honey1 and then it will 
look as clear as ,sack4 ,make it not    
till ,michaelmas1 and set it in a cool  
place4 ,you may drink it a quarter old1 
but it will not taste so pleasant then1 
as when it is old4   ,,to ,,make ,,white
 ,,metheglin  ,take a ,gallon of ,honey2
 put to it four ,gallons of water2 stir 
them well together1 and boil them in a  
,kettle1 till a ,gallon be wasted with  
boiling and scumming4 ,then put it into 
a vessel to cool4 ,when it is almost as 
cold as ,ale-wort1 then clear it out    

into another vessel3 ,then put ,barm    
upon it1 as you do to your ,ale1 and so 
let it work4 ,and then ,tun it up into a
 vessel1 and put into it a bag with     
,ginger1 ,cloves1 and ,cinamon bruised a
 little1 and so hang the bag in the     
vessel1 and stop it up very close2 and  
when it hath stood a month or six weeks1
 bottle it up and so drink it4 ,you may 
put in a little ,limmon-peel into some  
of your ,metheglin1 for those that like 
that taste2 which most persons do very  
much4   ,a ,,receipt ,,for ,,making ,,of
 ,,meath  ,mistress ,hebden telleth me1 
that the way of making ,honey-drink in  
,russia1 is thus2 ,take for example1    
#ajj ,gallons of ,spring water1 boil it 
a little2 then let it stand #bd hours to
 cool1 and much sediment will fall to   
the bottom2 from which pour the clear1  
and warm it1 and put #bj or #be ,gallons
 of pure honey to it1 and lade it a long
 time with a great woodden battle-dore1 
till it be well dissolved4 ,the next day
 boil it gently1 till you have skimed   

off all the scum that will rise1 and    
that it beareth an ,egge boyant4 ,and in
 this ,liquor you must put1 in the due  
time1 a little quantity of ,hops1 about 
two handfuls1 which must boil           
sufficiently in the ,liquor4 ,put this  
into the cooling fat to cool two or     
three days4 ,when it is about milk-warm1
 take white-bread and cut it into tosts1
 upon which1 7when they are hot7 spread 
moderately thick some fresh sweet       
,ale-yest2 and cover the superficies of 
the ,liquor with such tosts2 ,then cover
 the ,tub or ,fat with a double course  
sheet1 and a blancket or two1 which tye 
fast about it4 ,this will make your     
,liquor work up highly4 ,when you find  
it is near it's height of working1 and  
that the ,liquor is risen to the top of 
the ,tub 7of which it wanted #h or #aj  
,inches at first17 ,skim off the tosts  
and yest1 and ,tun it up in a hogshead3 
which stop close2 but after #bd hours   
draw it into another barrel3 for it will
 leave a great deal of sediment4 ,it    

will work again in this second barrel4  
,after other #bd hours draw it into     
another barrel1 and then it will be     
clear and pale like ,white-wine4 ,stop  
it up close1 hanging a bag of bruised   
spice in the bung2 and after five or six
 months1 it will be fit to drink4 ,if   
you would have your ,meath taste of     
,raspes1 or ,cherries 7,morello1 sharp  
,cherries1 are the best7 prepare the    
water first with them2 by putting five  
or six ,gallons of either of these      
fruits1 or more1 into this proportion of
 water2 in which bruise them to have all
 their juyce3 but strain the ,liquor    
from the ,grains or ,seeds1 or ,stones4 
,and then proceed with this tincted     
water1 as is said above4 ,you may make  
your ,liquor as strong1 as you like1 of 
the fruit4 ,cardamon-seeds mingled with 
the suspended spices1 adde much to the  
pleasantness of the drink4 ,limon-peel1 
as also ,elder-flowers4   ,,my ,,lady   
,,bellassises ,,meath  ,the way of      
making is thus4 ,she boileth the honey  

with ,spring-water1 as ,i do1 till it be
 cleer scumed2 then to every ,gallon of 
,honey1 put in a pound or two of good   
,raisins of the ,sun2 boil them well1   
and till the ,liquor bear an ,egge4     
,then pour it into a ,cowl or ,tub to   
cool4 ,in about #bd hours it will be    
cool enough to put the yest to it1 being
 onely ,lukewarm3 which do thus3 spread 
yest upon a large hot tost1 and lay it  
upon the top of the ,liquor1 and cover  
the ,tub well1 first with a sheet1 then 
with coverlets1 that it may work well4  
,when it is wrought up to it's height1  
before it begin to sink1 put it into    
your barrel1 letting it run through a   
loose open strainer1 to sever the       
,raisins and dregs from it4 ,stop it up 
close1 and after it hath been thus eight
 or ten days1 draw it into bottles1 and 
into every bottle put a cod of          
,cardamoms1 having first a little       
bruised them as they lie in the cod2 and
 opening the cod a little1 that the     
,liquor may search into it4 ,stop your  

bottles close1 and after three or four  
moneths you may drink1 and it will be   
very pleasant and quick1 and look like  
white wine4   ,,another ,,metheglin  ,in
 every three ,gallons of water1 boil    
,rosemary1 ,liverwort1 ,balm1 ana1 half 
a handful1 and ,cowslips two handfuls4  
,when the water hath sufficiently drawn 
out the vertue of the herbs1 pour all   
into a ,tub1 and let it stand all night4
 ,then strain it4 ,and to every three   
,gallons of the clear ,liquor 7or       
#b-a_/b1 if you will have your drink    
stronger7 put one ,gallon of honey1 and 
boil it1 till it bear an ,egge1 scuming 
it till no more scum will rise3 which to
 make rise the better1 put in now and   
then a ,porrenger full of cold water4   
,then pour it into a ,tub1 and let it   
stand to cool1 till it be blood warm1   
and then put by degrees a ,pint of      
,ale-yest to it1 to make it work4 ,so   
let it stand three days very close      
covered4 ,then skim off the yest1 and   
put it into a seasoned barrel2 but stop 

it not up close1 till it have done      
hissing4 ,then either stop it very      
close1 if you will keep it in the       
barrel1 or draw it into bottles4 ,put   
into this proportion1 ,ginger sliced1   
,nutmegs broken1 ana1 one ounce1        
,cinamon bruised half an ounce in a bag1
 which hang in the bung with a stone in 
it to make it sink4 ,you may add1 if you
 please1 to this proportion of water1 or
 one ,gallon more1 two handfuls of      
,sweet-bryar-leaves1 and one of ,betony4
   ,,mr4 ,,pierce',s ,,excellent ,,white
 ,,metheglin  ,in a ,copper1 that       
holdeth conveniently three hogsheads1 or
 near so much1 boil the best water1 7as 
full as is fitting74 ,as soon as it     
boileth well and high1 put to it four   
handfuls of ,sweet-bryar-leaves1 as much
 of ,eye-bright3 two handfuls of        
,rosemary1 as much of ,sweet-,marjoram1 
and one of ,broad-thyme4 ,let them boil 
a quarter of an hour 7,he letteth them  
boil no longer1 to preserve the colour  
of the ,metheglin pale7 then scum away  

the herbs1 scuming also the water clear4
 ,then lade out the water1 7letting it  
run through a ,ranch-,sieve7 into a wide
 open vessel1 or large ,vat to cool1    
leaving the settlement and dregs4 7,he  
often leaves out the ,eye-bright and    
,thyme1 when he provideth chiefly for   
the pure tast2 though the ,eye-bright   
hurts it but little47 ,when it is       
blood-warm1 put the honey to it1 about  
one part1 to four of water2 but because 
this doth not determine the proportions 
exactly 7for some honey will make it    
stronger then other7 you must do that by
 bearing up an ,egge4 ,but first1 lave  
and scoop your mixture exceedingly1 7at 
least an hour7 that the honey be not    
onely perfectly dissolved1 but uniformly
 mixed throughout the water4 ,then take 
out some of it in a great ,woodden bowl 
or pail1 and put a good number1 7ten or 
twelve7 ,new-laid-eggs into it1 and as  
round ones as may be2 ,for long ones    
will deceive you in the swiming2 and    
stale ones1 being lighter then new1 will

 emerge out of the ,liquor1 the breadth 
of a sixpence1 when new ones will not a 
groats-breadth4 ,therefore you take     
many1 that you make a medium of their   
several emergings2 unless you be        
certain1 that they which you use1 are   
immediately then laid and very round4   
,the rule is1 that a ,groats-breadth 7or
 rather but a threepence7 of the        
,egg-shel must ,swim above the ,liquor2 
which then put again into your ,copper  
to boil4 ,it will be some while1 before 
it boil1 7peradventure a goodquarter of 
an hour7 but all that while scum will   
rise1 which skim away still as it       
riseth2 and it should be clear scummed  
by then it boileth3 which as soon as it 
doth1 turn up an hour ,glass1 and let it
 boil well a good hour4 ,a good quarter 
before the hour is out1 put to it a     
pound of ,white-,ginger beaten          
exceedingly small and searsed 7which    
will sever all the skins and course     
parts from the fine7 which having boiled
 a quarter of an hour1 so to make up the

 whole hour of boiling1 pour out the    
,liquor into wide open ,vats to cool4   
,when it is quite cold1 put a pottle of 
,new-ale-barm into a ,pipe or ,butt1    
standing endwise with his head out1 and 
pour upon it a ,pail-full of your cool  
,liquor out of one of the ,vats2 which  
falling from high upon it with force1   
will break and dissipate the barm into  
atoms1 and mix it with the ,liquor4     
,pour immediately another pail-ful to   
that1 continuing to do so1 till all the 
,liquor be in4 ,which by this time and  
this course will be uniformly mixed with
 the barm1 and begin to work4 ,yet scoop
 and lade it well a while1 to make the  
mixtion more perfect1 and set the       
working well on foot4 ,then cover your  
,but-head with a sheet onely in ,summer1
 but blankets in ,winter2 and let your  
,liquor work about #bd hours or more4   
,the measure of that is1 till the barm  
7which is raised to a great head7       
beginneth a little to fall4 ,then       
presently scum of the thick head of the 

barm1 but take not all away so          
scrupulously1 but that there may remain 
a little white froth upon the face of   
the ,liquor4 ,which scoop and lade      
strongly1 mingling all to the bottom1   
that this little remaining barm may by  
this agitation be mixed a new with the  
whole4 ,then immediately ,tun this      
,liquor into two hogsheads that have    
served for ,spanish-wine 7be sure to    
fill them quite full7 and there let it  
work two or three days2 that is to say1 
till you see that all the feculent      
substance is wrought out1 and that what 
runneth out1 beginneth to be clear1     
though a little whitish or frothy on the
 upperside of the stream that runs down 
along the outside of the hogshead4 7,if 
there should be a little more then to   
fill two hogsheads1 put it in a ,rundlet
 by it self47 ,then take some very      
strong firm ,paper1 and wet it on one   
side with some of the barm that works   
out1 and lay that side over the bung to 
cover it close4 ,the barm will make it  

stick fast to the hogshead4 ,this       
covering will serve for a moneth or two4
 ,then stop it close with strong ,cork  
fitted to the hole1 with a linnen about 
it1 to press it fast in3 ,but let a     
little vent with a peg in it be made in 
hogshead1 in some fit place above4 ,this
 may be fit to broach in five or six    
moneths2 but three weeks or a moneth    
before you do so1 put into each hogshead
 half an ounce of ,cinnamon2 and two    
ounces of ,cloves beaten into most      
subtile powder4 7,sometimes he leaves   
out the ,cloves7 which will give it a   
most pleasant flavor2 and they 7as the  
,ginger did7 sink down to the bottome   
and never trouble the ,liquor4 ,if they 
be put in long before 7much more if they
 be boiled7 they loose all their taste  
and ,spirits entirely4 ,this will last  
very well half a year drawing4 ,but if  
you stay broaching it a year1 and then  
draw it into bottles1 it will keep      
admirable good three or four years1     
growing to be much better1 then when    

broached at six months end4 ,it will be 
purer1 if you first boil the water by it
 self1 then let it settle #bd hours2 and
 pour the clear from the earthy         
sediment1 which will be great1 and      
dissolve your honey in that4 ,you may   
,aromatise it with ,ambergreece or      
,musk1 or both 7if you like them7 by    
dissolving a very few ,pastils in a     
,runlet of this ,liquor1 when you draw  
it into little vessels1 7as ,he useth to
 do after five or six moneths7 or with a
 few drops of the ,extract of them4     
,this ,metheglin is a great ,balsom and 
strengthener of the ,viscera2 is        
excellent in colds and coughs and       
consumptions4 ,for which last they use  
to burn it 7like wine7 or rather onely  
heat it4 ,then dissolve the yolk of an  
,egge or two in a ,pint of it1 and some 
fresh ,butter1 and drink it warm in the 
morning fasting4 ,as it comes from the  
,barrel or ,bottle1 it is used to be    
drunk a large draught 7without any      
alteration or admixtion1 with a toste   

early in the morning 7eating the toste7 
when they intend to dine late4 ,consider
 of making ,metheglin thus with purified
 rain water 7of the ,a,equinoxe7 or     
,dew4  ,the handfuls of ,herbs1 are     
natural large handfuls 7as much as you  
can take up in your hand7 not           
,apothecaries handfuls1 which are much  
less4 ,if a pottle of ,barm do not make 
it work enough to your mind1 you may put
 in a little more4 ,discretion and      
,experience must regulate that4  ,you   
may make small ,meathe the same way1    
putting but half the proportion of honey
 or less4 ,but then after three weeks or
 a months barrelling1 you must bottle   
it4   ,,an ,,excellent ,,way ,,to ,,make
 ,,metheglin1 ,,called ,,the ,,liquor   
,,of ,,life1 ,,with ,,these ,,following 
,,ingredients  ,take ,bugloss1 ,borage1 
,hyssop1 ,organ1 ,sweet-marjoram1       
,rosemary1 ,french-cowslip1 ,coltsfoot1 
,thyme1 ,burnet1 ,self-heal1 ,sanicle a 
little1 ,betony1 ,blew-buttons1         
,harts-tongue1 ,meadssweet1 ,liverwort1 

,coriander two ounces1 ,bistort1 ,saint 
,john's wort1 ,liquorish1 ,two ounces of
 ,carraways1 ,two ounces of             
,yellow-saunders1 ,balm1 ,bugle1 ,half a
 pound of ,ginger1 and one ounce of     
,cloves1 ,agrimony1 ,tormentil-roots1   
,cumfrey1 ,fennel-root's1               
,clowns-all-heal1 ,maiden-hair1         
,wall-rew1 ,spleen-wort1 ,sweet-oak1    
,pauls-betony1 ,mouse ear4  ,for two    
,hogsheads of ,metheglin1 you take two  
handfuls a piece of each herb1          
,excepting ,sanicle2 of which you take  
but half a handful4 ,you make it in all 
things as the white ,meathe of ,mr4     
,pierce's is made1 excepting as         
followeth4 ,for in that you boil the    
herbs but a quarter of an hour1 that the
 colour may be pale3 ,but in this1 where
 the deepness of the colour is not      
regarded1 you boil them a good hour1    
that you may get all the vertue out of  
them4 ,next for the strength of it2     
whereas in that1 an ,egge is to emerge  
out of the ,liquor but the breadth of a 

three pence2 in ,this it is to emerge a 
large ,groats-breadth4 ,then in this you
 take but half a pound of ,ginger1 and  
one ounce of ,cloves4 ,whereas the white
 hath one pound of ,ginger1 and two     
ounces of ,cloves4 ,to this you use     
three quarts1 or rather more of         
,ale-yest 7fresh and new7 and when all  
your ,liquor is in a high slender tall  
pipe with the narrowest circumference   
that may be 7which makes it work better 
then a broad one1 where the ,spirits    
loose themselves7 you have the yest in a
 large ,noggin with a handle1 or pail1  
and put some of the ,liquor to it1 and  
make that work2 then pour it from pretty
 high unto the whole quantity in the    
pipe1 and lade it strongly with that    
,noggin five or six1 or eight times1    
pouring it every time from high1 and    
working it well together1 that so every 
,atome of the yest maybe mingled with   
every ,atome of the ,liquor4 ,and this  
course 7in this particular7 you may also
 use in the white4 ,it is best not to   

broach this1 till a year be over after  
the making it4   ,,to ,,make ,,good     
,,metheglin  ,take to every ,gallon of  
,honey1 three ,gallons of water1 and put
 them both together1 and set them over  
so soft a fire1 that you may endure to  
melt and break the honey with your      
hands4 ,when the honey is all melted1   
put in an ,egge1 and let it fall gently 
to the bottome1 and if the ,egge rise up
 to the top again of the ,liquor1 then  
is it strong enough of the honey2 but if
 it lie at the bottome1 you must put in 
more honey1 stirring of it till it do   
rise4 ,if your honey be very good1 it   
will bear half a ,gallon of water more  
to a ,gallon of ,honey4 ,then take      
,sweet-bryar1 ,rose-mary1 ,bayes1       
,thyme1 ,marjoram1 ,savory1 of each a   
good handful1 which must be tyed up all 
together in a bundle4 ,this ,proportion 
of herbs will be sufficient for #ab     
,gallons of ,metheglin2 and according to
 the quantity you make of ,metheglin1   
you must add of your herbs or take away4

 ,when you have put these things        
together set it upon a quick fire1 and  
let it boil as fast as you can for half 
an hour1 or better1 skiming of it very  
clean1 which you must ,clarifie with two
 or three whites of ,eggs4 ,then take it
 off from the fire1 and put it presently
 into some clean covers1 and let it     
stand till the next morning2 then pour  
the clear from the bottom and tun it up2
 putting in a little bag of such spice  
as you like1 whereof ,ginger must be the
 most4 ,after it hath stood some three  
or four days1 you may put in some two or
 three spoonfuls of good-ale-yest2 it   
will make it ready the sooner to drink1 
if you let it work together1 before you 
stop it up4  ,the older the honey is1   
the whiter coloured the ,metheglin will 
be4   ,,to ,,make ,,white ,,metheglin   
,,of ,,sir ,,john ,,fortescue  ,take    
twelve ,gallons of water1 one handful of
 each of these herbs1 ,eglantine1       
,rosemary1 ,parsley1 ,strawberry-leaves1
 ,wild-thyme1 ,balm1 ,liver-wort1       

,betony1 ,scabious2 when your water     
begins to boil1 cast in your herbs1 and 
let them boil a quarter of an hour4     
,then strain it from the herbs4 ,when it
 is almost cold1 then put in as much of 
the best honey1 as will make it bear an 
,egge1 to the breadth of two pence2 and 
stir it till all the honey be melted4   
,then boil it well half an hour at the  
least1 and put into it the whites of six
 ,eggs beaten to a froth to clarifie it2
 and when it hath drawn all the scum to 
the top1 strain it into woodden vessels4
 ,when it is almost cold1 put barm to   
it1 and when it worketh well1 ,tun it   
into a well-seasoned vessel1 where      
neither ,ale nor ,beer hath been1 for   
marring the colour2 and when it hath    
done working1 take a good quantity of   
,nutmegs1 ,mace1 ,cinnamon1 ,cloves and 
,ginger bruised1 and put it into a      
boulter bag1 and hang it in the barrel4 
,if you will have it taste much of the  
spice1 let it boil #c or #d walms in it1
 after you have put in the honey4 ,but  

that will make it have a deep colour4   
,a ,,receipt ,,for ,,meathe  ,to seven  
quarts of water1 take two quarts of     
honey1 and mix it well together2 then   
set it on the fire to boil1 and take    
three or four ,parsley-roots1 and as    
many ,fennel-roots1 and shave them      
clean1 and slice them1 and put them into
 the ,liquor1 and boil altogether1 and  
skim it very well all the while it is a 
boyling2 and when there will no more    
scum rise1 then is it boiled enough3 but
 be careful that none of the scum do    
boil into it4 ,then take it off1 and let
 it cool till the next day4 ,then put it
 up in a close vessel1 and put thereto  
half a pint of new good barm1 and a very
 few ,cloves pounded and put in a       
,linnen-cloth1 and tie it in the vessel1
 and stop it up close2 and within a     
fortnight1 it will be ready to drink3   
but if it stay longer1 it will be the   
better4   ,,my ,,lord ,,gorge ,,his     
,,meathe  ,take a sufficient quantity of
 ,rain-water1 and boil in it the tops of

 ,rose-mary1 ,eglantine1 ,betony1       
,strawberry-leaves1 ,wall-flowers1      
,borage and ,bugloss1 of each one       
handful2 one sprig of ,bays2 and two or 
three of ,sage4 ,then take it off the   
fire1 and put a whole raw ,egge into it1
 and pour so much honey to it1 till the 
,egge rise up to the top2 then boil it  
again1 skiming it very well1 and so let 
it cool4 ,then ,tun it up1 and put ,barm
 to it1 that it may ferment well4 ,then 
stop it up1 and hang in it such spices1 
as you like best4 ,it will not be right 
to drink under three or four moneths4   
,,the ,,lady ,,vernon',s ,,white        
,,metheglin  ,take three ,gallons of    
water 7rain water is best7 boil in it   
broad ,thyme1 ,rose-mary1 ,peny-royal1  
of each three handfuls4 ,then put it    
into a stone ,pan to cool1 and strain   
away the herbs2 and when it is cold1 put
 in one quart of honey1 and mix it very 
well2 then put to it one ,nutmeg1 a     
little ,cinnamon2 ,cloves and ,ginger2  
some ,orange and ,limon-peels4 ,then    

boil and scum it very well1 while any   
scum will rise4 ,then put in your       
spices1 and try with a ,new-laid-egg2   
and the stronger it is1 the longer you  
may keep it2 and if you will drink it   
presently1 put it up in bottles1 and rub
 the ,corks with yest1 that it may touch
 it1 and it will be ready in three or   
four days to drink4 ,and if you make it 
in the spring put no spices1 but ,cloves
 and ,cinnamon1 and add ,violets1       
,cowslips1 ,marigolds1 and              
,gilly-flowers2 and be sure to stop your
 vessel close with ,cork2 and to this   
put no yest1 for the                    
,clove-gilly-flowers will set it to     
work4   ,,several ,,sorts ,,of ,,meath1 
,,small ,,and ,,strong  #a4 ,,small4    
,take ten ,gallons of water1 and five   
quarts of honey1 with a little          
,rosemary1 more ,sweet-bryar1 some      
,balme1 ,burnet1 ,cloves1 less ,ginger1 
,limon ,peel4 ,tun it with a little     
barm2 let it remain a week in the barrel
 with a bag of ,elder-flowers2 then     

bottle it4  #b4 ,small4 ,take ten quarts
 of water1 and one of honey1 ,balm a    
little2 ,minth1 ,cloves1 ,limon-peel1   
,elder-flowers1 a little ,ginger2       
wrought with a little yest1 bottle it   
after a night working4  #c4 ,strong4    
,take ten ,gallons of water2 thirteen   
quarts of honey1 with ,angelica1        
,borrage and ,bugloss1 ,rosemary1 ,balm 
and ,sweet-bryar2 pour it into a barrel1
 upon three spoonfuls of yest2 hang in a
 bag ,cloves1 ,elder-flowers1 and a     
little ,ginger4  #d4 ,very ,strong4     
,take ten ,gallons of ,water1 and four  
of honey1 with ,sea-worm-wood1 a little 
,sage1 ,rosemary2 put it in a barrel1   
after three days cooling4 ,put no yest  
to it4 ,stop it close1 and bottle it    
after three or four months4  #e4 ,very  
,strong4 ,to ten ,gallons of water take 
four of honey4 ,clarifie it with flower2
 and put into it ,angelica1 ,rosemary1  
,bay-leaves1 ,balm4 ,barrel it without  
yest4 ,hang in a bag ,cloves1           
,elder-flowers1 a little ,ginger4  #f4  

,very ,strong4 ,take ten ,gallons of    
water1 and four of ,honey4 ,boil nothing
 in it4 ,barrel it when cold1 without   
yest4 ,hang in it a bag with ,cloves1   
,elder-flowers1 a little ,ginger and    
,limon peel2 which throw away1 when it  
hath done working1 and stop it close4   
,you may make also strong and small by  
putting into it ,orris-roots2 or with   
,rose-mary1 ,betony1 ,eye-bright and    
,wood-sorrel2 or adding to it the tops  
of ,hypericon with the flowers of it2   
,sweet-bryar1 ,lilly of the valley4     
,,to ,,make ,,meath  ,take three        
,gallons of water1 a quart of ,honey2 if
 it be not strong enough1 you may adde  
more4 ,boil it apace an hour1 and scum  
it very clean4 ,then take it off1 and   
set it a working at such heat as you set
 ,beer1 with good yest4 ,then put it in 
a ,runlet1 and at three days end1 draw  
it out in stone-bottles2 into everyone  
put a piece of ,limon-peel and two      
,cloves4 ,it is only put into the       
,runlet1 whilest it worketh1 to avoid   

the breaking of the ,bottles4   ,,sir   
,,john ,,arundel',s ,,white ,,meath     
,take three ,gallons of ,honey1 and     
twelve ,gallons of water3 mix the honey 
and water very well together1 till the  
honey is dissolved2 so let it stand     
twelve hours4 ,then put in a            
,new-laid-egg2 if the ,liquor beareth   
the ,egg1 that you see the breadth of a 
groat upon the ,egg dry1 you may set it 
over the fire3 if it doth not bear the  
,egg1 then you must adde a quart or     
three pints more to the rest2 and then  
set it over the fire1 and let it boil   
gently1 till you have skimed it very    
clean1 and clarified it1 as you would do
 ,suggar1 with the whites of three      
,new-laid-eggs4 ,when it is thus made   
clear from all scum1 let it boil a full 
hour or more1 till the fourth part of it
 is wasted2 then take it off the fire2  
and let it stand till the next day4     
,then put it into a vessel4 ,when it    
hath been in the barrel five or six     
days1 make a white tost1 and dip it into

 new yeast1 and put the tost into the   
barrel1 and let it work4 ,when it hath  
done working1 stop it up very close4    
,this keep three quarters of a year4    
,you may drink it within half a year1 if
 you please4 ,you may adde in the       
boiling1 of what herbs you like the     
taste1 or what is ,physical4   ,,to     
,,make ,,metheglin  ,take eight ,gallons
 of water1 and set it over a clear fire 
in a ,kettle2 and when it is warm1 put  
into it sixteen pounds of very good     
honey2 stir it well together1 till it be
 all mixed2 and when it boileth1 take   
off the scum1 and put in two large      
,nutmegs cut into quarters1 and so let  
it boil at least an hour4 ,then take it 
off1 and put into it two good handfuls  
of grinded ,malt1 and with a white staff
 keep beating it together1 till it be   
almost cold2 then strain it through a   
hair sieve into a tub1 and put to it a  
wine pint of ,ale-yest1 and stir it very
 well together2 and when it is cold1 you
 may1 if you please1 ,tun it up         

presently in a vessel fit for it1 or    
else let it stand1 and work a day3 ,and 
when it hath done working in your       
vessel1 stop it up very close4 ,it will 
be three weeks or a month1 before it    
will be ready to drink4   ,,to ,,make   
,,white ,,meath  ,take six ,gallons of  
water1 and put in six quarts of honey1  
stirring it till the honey be throughly 
melted2 then set it over the fire1 and  
when it is ready to boil1 skim it very  
clean4 ,then put in a quarter of ounce  
of ,mace1 so much ,ginger1 half an ounce
 of ,nutmegs1 ,sweet-marjoram1          
,broad-thyme1 and ,sweet-bryar1 of      
altogether a handful2 and boil them well
 therein2 ,then set it by1 till it be   
through cold1 and then ,barrel it up1   
and keep it till it be ripe4   ,,to     
,,make ,a ,,meath ,,good ,,for ,,the    
,,liver ,,and ,,lungs  ,take of the     
,roots of ,coltsfoot1 ,fennel and ,fearn
 each four ,ounces4 ,of ,succory-roots1 
,sorrel-roots1 ,strawberry-roots1       
,bitter-sweet-roots1 each two ,ounces1  

of ,scabious-roots and                  
,elecampane-roots1 each an ,ounce and a 
half4 ,ground-ivy1 ,hore-hound1 ,oak of 
,jerusalem1 ,lung-wort1 ,liver-wort1    
,maiden-hair1 ,harts-tongue of each two 
good-handfulls4 ,licorish four ,ounces4 
,jujubes1 ,raisins of the ,sun and      
,currents1 of each two ,ounces2 let the 
roots be sliced1 and the herbs be broken
 a little with your hands2 and boil all 
these in twenty quarts of fair running  
water1 or1 if you have it1 in ,rain     
water1 with five ,pints of good white   
honey1 until one third part be boiled   
away2 then pour the liquor through a    
jelly bag often upon a little           
,coriander-seeds1 and ,cinnamon2 and    
when it runneth very clear1 put it into 
,bottles well stopped1 and set it cool  
for your use1 and drink every morning a 
good draught of it1 and at five in the  
afternoone4   ,,to ,,make ,,white       
,,metheglin  ,put to three ,gallons of  
,spring-water1 one of honey4 ,first let 
it gently melt2 then boil for an hour1  

continually skiming it2 then put it into
 an earthen or a woodden vessel1 and    
when it is a little more than           
,blood-warm1 set it with ,ale-yest1 and 
so let it stand twelve hours4 ,then take
 off the yest1 and bottle it up4 ,put   
into it ,limon-peel and ,cloves1 or what
 best pleaseth your taste of ,spice or  
,herbs4 ,eringo-roots put into it1 when 
it is boiling1 maketh it much better4   
,note1 ,that if you make ,hydromel by   
fermentation in the hot ,sun 7which will
 last about fourty days1 and requireth  
the greater heat7 you must take it      
thence1 before it be quite ended        
working2 and stop it up very close1 and 
set it in a cold ,cellar1 and not pierce
 it in two months1 at the soonest4 ,it  
will be very good this way1 if you make 
it so strong1 as to bear an ,egge very  
boyant4 ,it is best made by taking all  
the ,canicular days into your           
fermentation4   ,a ,,very ,,good ,,meath
  ,put three parts of water to one of   
honey4 ,when the ,honey is dissolved1 it

 is to bear an ,egge boyant4 ,boil it   
and skim it perfectly clear4 ,you may   
boil in it ,pellitory of the wall1      
,agrimony1 or what herbs you please4 ,to
 every ten ,gallons of water1 take      
,ginger1 ,cinnamon1 ana1 one ,ounce1    
,nutmegs half an ,ounce4 ,divide this   
quantity 7sliced and bruised7 into two  
parts4 ,boil the one in the ,meath1     
severing it from the ,liquor1 when it is
 boiled1 by running through a strainer2 
and hang the other parcel in the barrel 
by the bung in a bag with a bullet in   
it4 ,when it is cold1 ,tun it4 ,and then
 you may work it with barm if you       
please2 but it is most commended        
without4   ,,to ,,make ,,white          
,,metheglin  ,take the ,honey-combs1    
that the ,honey is run out from them1   
and lay them in water over night2 next  
day strain them1 and put the ,liquor a  
boiling2 ,then take the whites of two or
 three ,eggs1 and clarifie the ,liquor4 
,when you have so done1 skim it clean4  
,then take a handful of ,peny-royal2    

four handfuls of ,angelica2 a handful of
 ,rosemary2 a handful of ,borrage2 a    
handful of ,maidenhair1 a handful of    
,harts-tongue2 of ,liverwort1 of        
,water-cresses1 of ,scurvy-grass1 ana1 a
 handful2 of the ,roots of              
,marshmallows1 ,parsley1 ,fennel1 ana1  
one ,ounce4 ,let all these boil together
 in the ,liquor1 the space of a quarter 
of an hour4 ,then strain the ,liquor    
from them1 and let it cool1 till it be  
,blood-warm4 ,put in so much honey1     
until an ,egge swim on it2 and when your
 honey is melted1 then put it into the  
,barrel4 ,when it is almost cold1 put a 
little ,ale barm to it2 ,and when it    
hath done working1 put into your barrel 
a bag of ,spice of ,nutmegs1 ,ginger1   
,cloves and ,mace1 and grains good      
store2 and if you will1 put into a      
,lawn-bag two grains of ,ambergreece and
 two grains of ,musk1 and fasten it in  
the mouth of your barrel1 and so let it 
hang in the ,liquor4   ,a ,,most        
,,excellent ,,metheglin  ,take one part 

of honey1 to eight parts of ,rain or    
,river-water2 let it boil gently        
together1 in a fit vessel1 till a third 
part be wasted1 skiming it very well4   
,the sign of being boiled enough is1    
when a ,new-laid-egg swims upon it4     
,cleanse it afterwards by letting it run
 through a clean ,linnen-cloth1 and put 
it into a woodden ,runlet1 where there  
hath been wine in1 and hang in it a bag 
with ,mustard-seeds by the bung1 that so
 you may take it out1 when you please4  
,this being done1 put your ,runlet into 
the hot ,sun1 especially during the     
,dog-days1 7which is the onely time to  
prepare it7 and your ,metheglin will    
boil like ,must2 after which boiling    
take out your ,mustard-seeds1 and put   
your vessel well stopped into a ,cellar4
 ,if you will have it the taste of wine1
 put to thirty measures of ,hydromel1   
one measure of the juyce of hops1 and it
 will begin to boil without any heat4   
,then fill up your vessel1 and presently
 after this ebullition you will have a  

very strong ,metheglin4   ,,to ,,make   
,,white ,,metheglin ,,of ,,the          
,,countess ,,of ,,dorset  ,take         
,rosemary1 ,thyme1 ,sweet-bryar1        
,peny-royal1 ,bays1 ,water-cresses1     
,agrimony1 ,marshmallow leaves1         
,liver-wort1 ,maiden-hair1 ,betony1     
,eye-bright1 ,scabious1 the bark of the 
,ash-tree1 ,eringo-roots1               
,green-wild-,angelica1 ,ribwort1        
,sanicle1 ,roman-worm-wood1 ,tamarisk1  
,mother-thyme1 ,sassafras1              
,philipendula1 of each of these herbs a 
like proportion2 or of as many of them  
as you please to put in4 ,but you must  
put in all but four handfuls of herbs1  
which you must steep one night1 and one 
day1 in a little bowl of water1 being   
close covered2 the next day take another
 quantity of fresh water1 and boil the  
same herbs in it1 till the colour be    
very high2 then take another quantity of
 water1 and boil the same herbs in it1  
until they look green2 and so let it    
boil three or four times in several     

waters1 as long as the ,liquor looketh  
any thing green4 ,then let it stand with
 these herbs in it a day and night4     
,remember the last water you boil it in 
to this proportion of herbs1 must be    
twelve gallons of water1 and when it    
hath stood a day and a night1 with these
 herbs in it1 after the last boiling1   
then strain the ,liquor from the herbs1 
and put as much of the finest and best  
honey into the ,liquor1 as will make it 
bear an ,egg4 ,you must work and labour 
the honey and liquor together one whole 
day1 until the honey be consumed4 ,then 
let it stand a whole night1 and then let
 it be well laboured again1 and let it  
stand again a clearing1 and so boil it  
again a quarter of an hour1 with the    
whites of six ,new-laid-eggs with the   
shells1 the yolks being taken out2 so   
scum it very clean1 and let it stand a  
day a cooling4 ,then put it into a      
barrel1 and take ,cloves1 ,mace1        
,cinamon1 and ,nutmegs1 as much as will 
please your taste1 and beat them        

altogether2 put them into a linnen bag1 
and hang it with a thread in the barrel4
 ,take heed you put not too much spice  
in2 a little will serve4 ,take the      
whites of two or three ,new-laid-eggs1 a
 spoonful of barm1 and a spoonful of    
,wheat-flower1 and beat them altogether1
 and put it into your ,liquor into the  
barrel1 and let it work1 before you stop
 it4 ,then afterwards stop it well1 and 
close it well with clay and ,salt       
tempered together1 and let it be set in 
a close place2 and when it hath been    
settled some six weeks1 draw it into    
bottles1 and stop it very close1 and    
drink it not a month after3 but it will 
keep well half a year1 and more4        
,,another ,,way ,,to ,,make ,,white     
,,metheglin  ,take ten ,gallons of      
water2 then take six handfuls of        
,sweet-bryar2 as much of                
,sweet-marjoram2 and as much of         
,muscovy4 ,three handfuls of the best   
,broad-thyme4 ,boil these together half 
an hour2 then strain them4 ,then take   

two ,gallons of ,english-honey1 and     
dissolve it in this hot ,liquor1 and    
brew it well together2 then set it over 
the fire to boil again1 and skim it very
 clean2 then take the whites of thirty  
,eggs wel beaten1 and put them into the 
,liquor1 and let it boil an hour2 then  
strain it through a jelly bag1 and let  
it stand #bd hours cooling3 then put it 
up in a vessel4 ,then take six ,nutmegs1
 six fair ,races of ,ginger1 a quarter  
of an ,ounce of ,cloves1 half an ,ounce 
of ,cinamon2 bruise all these together1 
and put them into a ,linnen-bag1 with a 
little ,pebble-stone to make it sink4   
,then hang it in the vessel4 ,you may   
adde to it1 if you please1 two grains of
 ,ambergreece1 and one grain of ,musk4  
,stop the vessel with a ,cork1 but not  
too close1 for six days2 then taste it3 
and if it taste enough of the ,spice1   
then take out the bag2 if not1 let the  
bag hang in it1 and stop it very close1 
and meddle with it no more4 ,it will be 
ready to drink in nine or ten weeks4    

,a ,,receipt ,,to ,,make ,,good ,,meath 
,take as many ,gallons of water1 as you 
intend to make of ,meath2 and to every  
,gallon put a quart of honey1 and let it
 boil till it bear an ,egg4 ,to every   
,gallon you allow the white of an ,egg1 
which white you must remove and break   
with your hands1 and put into the       
,kettle1 before you put it over the     
fire4 ,before it boileth1 there will    
arise a skum1 which must be taken off   
very clean1 as it riseth4 ,put to every 
,gallon two ,nutmegs sliced1 and when it
 hath boiled enough1 take it off1 and   
set it a cooling in clean wort-vessels3 
,and when it is as cold as wort1 put in 
a little barm1 and work it like ,beer1  
and when it hath done working1 stop it  
up1 and let it stand two months4        
,,another ,,to ,,make ,,meath  ,to every
 quart of honey allow six ,wine-quarts  
of water2 half an ,ounce of ,nutmegs1   
and the ,peel of a ,limon1 and the meat 
of two or three1 as you make the        
quantity4 ,boil these together1 till the

 scum rise no more2 ,it must stand till 
it be quite cold1 and when you ,tun it1 
you squeese into it the juyce of some   
,limons1 and this will make it ripen    
quickly4 ,it will be ready in less then 
a month4   ,,another ,,recipe  ,take    
twelve ,gallons of water1 a handful of  
,muscovy 7which is an herb1 that        
smelleth like ,musk71 a handful of      
,sweet-,marjoram1 and as much of        
,sweet-bryar4 ,boil all these in the    
water1 till all the strength be out4    
,then take it off and strain it out1 and
 being almost cold1 sweeten it with     
honey very strong1 more then to bear an 
,egg1 7the meaning of this is1 that when
 there is honey enough to bear an ,egg1 
which will be done by one part of honey 
to three or four quarts of water3 then  
you add to it a pretty deal of honey    
more1 at least #a_/d or #a_/c of what   
you did put in at first to make it bear 
an ,egg3 then it is to be boiled and    
scummed3 when it is thus strong1 you may
 keep it four years before you drink it4

 ,but at the end of two years you may   
draw it out into bottles7 just above it1
 else it will not keep very long3 for   
the more honey the better4 ,then set it 
over the fire till it boils1 and scum it
 very clean4 ,then take it from the     
fire1 and let it stand1 till it be cold3
 then put it into your vessel4 ,take    
,mace1 ,cloves1 ,nutmegs1 ,ginger1 of   
each a quarter of an ,ounce3 beat them  
small1 and hang them in your vessel     
7being stopped close7 in a little bag4  
,note1 when any ,meath or ,metheglin    
grows hard or sower with keeping too    
long1 dissolve in it a good quantity of 
fresh honey1 to make it pleasantly      
,sweet2 7but boil it no more1 after it  
hath once fermented1 as it did at the   
first ,tunning7 and with that it will   
ferment again1 and become very good and 
pleasant and quick4   ,,to ,,make       
,,metheglin  ,take of ,rosemary three   
handfuls1 of ,winter-savory a ,peck by  
measure1 ,organ and ,thyme1 as much1    
,white-wort two handfuls1 ,blood-wort   

half a peck1 ,hyssop two handfuls1      
,marygolds1 ,borage1 ,fennil1 of each   
two handfuls2 ,straw-berries and        
,violet-leaves1 of each one handful2 ,of
 ,harts-tongue1 ,liverwort a peck2      
,ribwort half a peck1 of ,eglantine with
 the ,roots1 a good quantity2 ,wormwood 
as much as you can gripe in two hands2  
and of ,sorrel1 ,mead-sutt ,bettony with
 the ,roots1 ,blew-bottles with the     
,roots1 the like quantity2 of           
,eye-bright two handfuls1 ,wood-bind one
 handful4 ,take all these herbs1 and    
order them so1 as that the hot herbs may
 be mastered with the cool4 ,then take  
the small herbs1 and put them into the  
,furnace1 and lay the long herbs upon   
them4 ,then take a weight or stone of   
,lead1 having a ,ring1 whereunto fasten 
a stick to keep down the ,herbs into the
 furnace2 then boil your water and herbs
 three or four hours1 and as the water  
doth boil away1 adde more4 ,then take   
the water out of the ,furnace seething  
hot1 and strain it through a            

,range-sieve2 then put in the honey1 and
 ,mash it well together3 then take your 
,sweet-wort1 and strain it through a    
,range4 ,then try it with a             
,new-laid-egg4 ,it must be so strong as 
to bear an ,egg the breadth of a groat  
above the ,liquor3 and if it doth not1  
then put in more honey1 till it will    
bear the ,egg4 ,then take the ,liquor1  
and boil it again2 and as soon as it    
doth boil1 skim the froth very clean    
from it3 ,then set it a cooling1 and    
when it is cold1 then put it into a     
,kive1 and put barm thereto1 and let it 
work the ,space of a ,week2 ,then ,tun  
it up3 ,but be careful when it is       
,tunned1 that the vessels be not stopp'd
 up1 till it hath done hissing4         
,,another ,,sort ,,of ,,metheglin  ,take
 to one part of honey1 three parts of   
water3 and put them into clean vessels1 
mixing them very well together1 and     
breaking the honey with stripped arms1  
till it be well dissolved4 ,then pour   
out your ,liquor into a large ,kettle1  

and let it boil for two hours and a     
half1 over a good fire1 skiming it all  
the while very carefully as long as any 
scum riseth4 ,when it is boiled enough1 
pour out your ,liquor into clean        
vessels1 and set it to cool for #bd     
hours4 ,afterwards put it into some     
,runlets1 and cover the bung with a     
piece of ,lead3 have a care to fill it  
up always with the same boiled ,liquor  
for three or four months and during the 
time of working4 ,this ,meath the older 
it is1 the better it is4 ,but if you    
will have your ,meath red1 then take    
twenty pound of black ,currants1 and put
 them into a vessel1 and pour your      
,liquor on them4 ,of this honey-,liquor 
you cannot drink till after nine months1
 or a year4   ,,my ,,lord ,,herbert',s  
,,meath  ,take ten ,gallons of water2   
and to every ,gallon of water a quart of
 honey1 a handful and a half of         
,rosemary1 one ,ounce of ,mace1 one     
,ounce and a half of ,nutmegs1 as much  
,cinamon1 half an ,ounce of ,cloves1 a  

quarter of a pound of ,ginger scraped   
and cut in pieces4 ,put all these into  
the water1 and let it boil half an hour1
 then take it off the fire1 and let it  
stand1 till you may see your shadow in  
it4 ,then put in the honey1 and set it  
upon the fire again4 ,then take the     
shells and whites of a dozen of ,eggs1  
and beat them both very well together3  
and when it is ready to boil up1 put in 
your ,eggs1 and stir it2 then skim it   
clean1 and take it off the fire1 and put
 it into vessels to cool1 as you do     
wort4 ,when it is cold1 set it together 
with some barm1 as you do ,beer4 ,when  
it is put together leave the settlings  
behind in the bottom2 as soon as it is  
white over1 ,tun it up in a vessel1 and 
when it hath done working1 stop it up as
 you do ,beer4 ,when it is three weeks  
old1 it will be fit to bottle or drink4 
,,another ,,white ,,meath  ,take three  
,pound of ,white-honey1 or the best     
,hampshire-honey1 and dissolve it in a  
,gallon of water1 and then boil it2 and 

when it beginneth first to boil1 put    
into it half a quarter of an ,ounce of  
,ginger a little bruised2 and a very    
little ,cloves and ,mace bruised1 and a 
small quantity of ,agrimony4 ,let all   
this boil together a full hour1 and keep
 it constantly skimmed1 as long as any  
,scum will rise upon it4 ,then strain it
 forth into some clean ,kiver or other  
vessel1 and let stand a cooling2 and    
when it is cold1 let it stand1 till it  
be all creamed over with a blackish     
cream1 and that it make a kind of       
hissing noise2 then put it up into your 
vessel1 and in two or three months time 
it will be fit to drink4  ,look how much
 you intend to make1 the same quantities
 must be allowed to every ,gallon of    
water4   ,,to ,,make ,,metheglin  ,take 
fair water1 and the best honey2 beat    
them well together1 but not in a woodden
 vessel1 for wood drinketh up the honey1
 put it together in a ,kettle1 and try  
it with a ,new-laid-egg1 which will swim
 at top1 if it be very strong2 but if it

 bob up and sink again1 it will be too  
weak4 ,boil it an hour1 and put into it 
a bundle of herbs1 what sort you like   
best2 and a little bag of ,spice1       
,nutmegs1 ,ginger1 ,cloves1 ,mace and   
,cinamon2 and skim it well all the while
 it boileth3 when it hath boiled an     
hour1 take it off1 and put it into      
earthen ,pans1 and so let it stand till 
next day4 ,then pour off all the clear  
into a good vessel1 that hath had ,sack 
in it1 or ,white-wine4 ,hang the bag of 
,spice in it1 and so let it stand very  
close stopp'd and well filled for a     
month1 or longer4 ,then if you desire to
 drink it quickly1 you may bottle it up4
 ,if it be strong of the honey1 you may 
keep it a year or two4 ,if weak1 drink  
it in two or three months4 ,one quart of
 honey1 will make one ,gallon of water  
very strong4 ,a sprig or two of         
,rose-mary1 ,thyme and ,sweet-marjoram1 
are the ,herbs that should go into it4  
,,to ,,make ,,small ,,metheglin  ,take  
to every quart of ,white-honey1 six     

quarts of fair-water4 ,let it boil1     
until a third part be boiled away2      
skiming it as it riseth3 then put into  
it a small quantity of ,ginger largely  
sliced2 then put it out into earthen    
,pans1 till it be ,luke-warm1 and so put
 it up into an earthen stand1 with a tap
 in it4 ,then put to it about half a    
,porenger-ful of the best ,ale-yest1 so 
beat it well together2 ,then cover it   
with a cloth1 and it will be twelve     
hours before it work2 and afterwards let
 it stand two days1 and then draw it out
 into stone bottles1 and it will be     
ready to drink in five or six days      
after4 ,this proportion of yest 7which  
is about six good spoonfuls7 is enough  
for three or four ,gallons of ,liquor4  
,the yest must be of good ,ale1 and very
 new4 ,you may mingle the yest first    
with a little of the ,luke-warm-,liquor2
 then beat it1 till it be well          
incorporated1 and begins to work2 ,then 
adde a little more ,liquor to it1 and   
beat that4 ,continue so adding the      

,liquor by little and little1 till a    
good deal of it be ,incorporated with   
the yest2 then put that to all the rest 
of the quantity1 and beat it altogether 
very well2 then cover it close1 and keep
 it warm for two or three days4 ,before 
you bottle it1 scum away all the barm   
and ,ginger 7whereof a spoonful or two  
is enough for three or four ,gallons7   
then bottle up the clear1 leaving the   
dregs4 ,if you will1 you may ,tun it    
into a barrel1 7if you make a greater   
quantity7 when the barm is well         
,incorporated with the ,liquor1 in the  
same manner as you do ,beer or ,ale1 and
 so let it work in the ,barrel as long  
as it will2 then stop it up close for a 
few days more1 that so it may clear it  
self well1 and separate and precipitate 
the dregs4 ,then draw the clear into    
bottles4 ,this will make it less windy1 
but also a little less quick1 though    
more wholesome4 ,you may also boil a    
little handful of tops of ,rosemary in  
the ,liquor1 which giveth it a fine     

taste3 but all other herbs1 and         
particularly ,sweet-marjoram and ,thyme1
 give it a ,physical taste4 ,a little   
,limon-peel giveth it a very fine taste4
 ,if you ,tun it in a barrel1 to work   
there1 you may hang the ,ginger and     
,limon-peel in it in a bag1 till you    
bottle it1 or till it have done working4
 ,then you may put two or three stoned  
and sliced ,raisins1 and a lump of fine 
,sugar into every bottle to make it     
quick4   ,,to ,,make ,,metheglin  ,take 
five ,gallons of water1 and one ,gallon 
of good ,white-honey2 set it on the fire
 together1 and boil it very well1 and   
skim it very clean2 ,then take it off   
the fire1 and set it by4 ,take six      
ounces of good ,ginger1 and two ounces  
of ,cinamon1 one ,ounce of ,nutmegs2    
bruise all these grosly1 and put them   
into your hot ,liquor1 and cover it     
close1 and so let it stand1 till it be  
cold4 ,then put as much ,ale-barm to it1
 as will make it work2 then keep it in a
 warm place1 as you do ,ale2 and when it

 hath wrought well1 ,tun it up1 as you  
do ,ale or ,beer3 and when it is a week 
old1 drink of it at your pleasure4      
,,an ,,excellent ,,metheglin  ,take     
,spring-water1 and boil it with         
,rose-mary1 ,sage1 ,sweet-,marjoram1    
,balm and ,sassafras1 until it hath     
boiled three or four hours3 ,the        
quantity of the ,herbs is a handful of  
them all1 of each a like proportion1 to 
a ,gallon of water4 ,and when it is     
boiled1 set it to cool and to settle    
until the next day3 ,then strain your   
water1 and mix it with honey1 until it  
will bear an ,egg the breadth of a      
,groat4 ,then set it over the fire to   
boil4 ,take the whites of twenty or     
thirty ,eggs1 and beat them mightily1   
and when it boileth1 pour them in at    
twice2 stir it well together1 and then  
let it stand1 until it boileth a pace   
before you scum it1 and then scum it    
well4 ,then take it off the fire1 and   
pour it in earthen things to cool3 and  
when it is cold1 put to it five or six  

spoonfuls of the best yest of ,ale you  
can get3 stir it together1 and then     
every day scum it with a bundle of      
,feathers till it hath done working3    
,then ,tun it up in a ,sack-cask and to 
every six gallons of ,metheglin put one 
pint of ,aquavitae1 or a quart of ,sack2
 and a quarter of a pound of ,ginger    
sliced1 with the ,pills of two or three 
,limons and ,orenges in a bag to hang in
 it4  ,the ,whites of ,eggs above named1
 is a fit proportion for #aj or #ab     
,gallons of the ,liquor4   ,,to ,,make  
,,white ,,meathe  ,take six ,gallons of 
water1 and put in six quarts of ,honey1 
stirring it till the honey be throughly 
melted2 then set it over the fire1 and  
when it is ready to boil1 skim it clean2
 then put in a quarter of an ,ounce of  
,mace2 so much ,ginger2 half an ,ounce  
of ,nutmegs2 ,sweet-marjoram1           
,broad-thyme and ,sweet-,bryar1 of all  
together a handful1 and boil them well  
therein4 ,then set it by1 till it be    
throughly cold1 and barrel it up1 and   

keep it till it be ripe4   ,,another    
,,to ,,make ,,meathe  ,to every ,gallon 
of water1 take a quart of ,honey1 to    
every five ,gallons1 a handful of       
,sweet-marjoram1 half a handful of      
,sliced-ginger2 boil all these          
moderately three quarters of an hour2   
then let it stand and cool3 and being   
,lukewarm1 put to every five ,gallons1  
about three quarts of ,yest1 and let it 
work a night and a day4 ,then take off  
the ,yest and strain it into a ,runlet2 
and when it hath done working3 then stop
 it up1 and so let it remain a month3   
then drawing out into bottles1 put into 
every bottle two or three stoned        
,raisins1 and a lump of ,loaf-sugar4 ,it
 may be drunk in two months4   ,,another
 ,,very ,,good ,,white ,,meath  ,take to
 every ,gallon of water a quart of      
,honey3 boil in it a little ,rose-mary  
and ,sweet-marjoram3 but a large        
quantity of ,sweet-bryar-leaves1 and a  
reasonable proportion of ,ginger3 boil  
these in the ,liquor1 when it is skimed2

 and work it in due time with a little  
barm4 ,then tun it in a vessel2 and draw
 it into bottles1 after it is           
sufficiently settled4 ,whites of ,eggs  
with the shells beaten together1 do     
clarifie ,meath best4 ,if you will have 
your ,meath cooling1 use ,violet and    
,straw-berry-leaves1 ,agrimony1         
,eglantine and the like3 adding ,borage 
and ,bugloss1 and a little ,rosemary and
 ,sweet-,marjoram to give it ,vigor4    
,tartar makes it work well4   ,,to      
,,make ,,white ,,metheglin  ,take to    
three ,gallons of ,spring-water1 one of 
,honey2 first let it gently melt1 then  
boil for an hour1 continually skiming   
it2 then put it into an earthen or      
woodden vessel1 and when it is little   
more then ,blood-warm1 set it with      
,ale-yest1 and so let it stand twelve   
hours2 then take off the ,yest1 and     
,bottle it4 ,put in it ,limon-peel and  
,cloves1 or what best pleaseth your     
taste of ,herbs or ,spices4             
,eringo-roots put into it1 when it is a 

boiling1 maketh it much better4 ,so do  
,clove-gilly-flowers2 a quantity of     
which make the ,meath look like         
,claret-wine4 ,i observe that ,meath    
requireth some strong ,herbs to make it 
quick and smart upon the ,palate2 as    
,rose-mary1 ,bay-leaves1 ,sage1 ,thyme1 
,marjoram1 ,winter-savory1 and such     
like1 which would be too strong and     
bitter in ,ale or ,beer4   ,,to ,,make  
,,white ,,meath  ,take ,rose-mary1      
,thyme1 ,sweet-bryar1 ,peny-royal1 and  
,bays1 ,water-cresses1 ,agrimony1       
,marsh-mallows1 leaves and flowers3     
,liver-wort1 ,wood-betony1 ,eye-bright1 
,scabious1 of each alike quantity2 of   
the bark of ,ash-tree1 of               
,eringo-roots-green1 of each a          
proportion to the herbs2 of wild        
,angelica1 ,ribwort1 ,sanicle1          
,roman-worm-wood1 of each a proportion1 
which is1 to every handful of the ,herbs
 above named1 a sixteenth part of a     
handful of these latter2 steep them a   
night and a day1 in a woodden boul of   

water covered2 the next day boil them   
very well in another water1 till the    
colour be very high2 ,then take another 
quantity of water1 and boil the herbs in
 it1 till it look green1 and so let it  
boil three or four times1 or as long as 
the liquor looketh any thing green2 then
 let it stand with these herbs in it a  
day and a night4  ,to every ,gallon of  
this water1 put a quart of pure clear   
honey1 the ,liquor being first strained 
from the herbs4 ,your ,liquor if it be  
strong enough will bear an ,egg1 the    
breadth of a three pence above water4   
,when you have put the honey into the   
,liquor1 you must work and ,labour it   
together a whole day1 until the honey be
 consumed4 ,then let it stand a whole   
night again a clearing4 ,then put it    
into a kettle1 and let it boil a quarter
 of an hour1 with the whites and shells 
of six ,eggs2 ,then strain it clean1 and
 so let it stand a cooling4 ,then put it
 into a barrel1 and take ,cloves1 ,mace1
 ,cinamon1 ,nutmegs1 and beat them      

together3 put them into a linnen bag1   
hang it with a thread into the barrel4  
,if you would have it work1 that you may
 drink of it presently1 take the whites 
of two or three ,eggs1 a spoonful of    
barm1 a spoonful of wheat-flower2 beat  
all these together3 ,let it work1 before
 you stop it up4 ,then afterwards stop  
it well with clay and salt tempered     
together1 to keep it moist4   ,,to      
,,make ,,metheglin  ,if your honey be   
tryed1 take six ,gallons of             
,milk-warm-water1 to one of honey1 and  
stir it well together ever and anon1 and
 so let it stand for a day and night1 or
 half a day may serve2 then boil it with
 a gentle fire1 for the space of half an
 hour or thereabouts1 and skim it1 still
 as the skum ariseth4 ,after it is      
scummed once or twice1 you may put in   
your herbs1 and spice grosly beaten1 one
 half loose2 the other in a bag1 which  
afterwards may be fastned with a string 
to the tap-hole1 as ,pepper1 ,cloves1   
,mace1 ,ginger and the like2 when it is 

thus boiled1 let it stand in the vessel 
until it be cooled2 then ,tun it up into
 your barrel1 and let it work two or    
three days1 or more before you stop the 
bung-hole2 but in putting up the boiled 
liquor into the barrel1 reserve the     
thick grounds back1 which will be       
settled in the pan or kettle4  ,if you  
would have it to drink within two or    
three months1 let it be no stronger then
 to bear an ,egg to the top of the      
water4 ,if you would have it keep six   
months1 or longer1 before you drink it1 
let it bear up the ,egg the breadth of  
two pence above the water4 ,this is the 
surer way to proportion your honey then 
by measure4 ,and the time of the tryal  
of the strength is1 when you incorporate
 the honey and water together1 before   
the boiling of it4   ,,another ,,sort   
,,of ,,meath  ,take thirty six ,gallons 
of fountain water 7first boiled1 c47 and
 dissolve twelve ,gallons of ,honey in  
it4 ,keep them boiling an hour and a    
half after they begin to boil1 skimming 

well all the while4 ,it will be an hour 
upon the fire before it boil4 ,when it  
is clear and enough boiled1 pour it out 
into woodden vessels to cool4 ,when you 
are ready to ,tun it1 have four ,gallons
 of ,black-currants1 bruise them in a   
stone mortar1 that they may the more    
easily part with their juyce to the     
,liquor4 ,put them and their juyce into 
the barrel1 and pour the cool ,liquor   
upon them1 so as the vessel be quite    
full4 ,cover the bung with a plate of   
lead lying loose on1 that the working of
 the ,liquor may lift it up1 as it      
needeth to cast out the filth4 ,and     
still as it worketh over1 fill it up    
with fresh ,liquor1 made in the same    
proportion of honey and water4 ,a moneth
 after it works no longer1 stop up the  
bung very close4   ,,to ,,make ,,very   
,,good ,,metheglin  ,take of all sorts  
of herbs1 that you think are good and   
wholesome1 as ,balm1 ,minth1 ,fennel1   
,rosemary1 ,angelica1 ,wild-thyme1      
,hyssop1 ,agrimony1 ,burnet1 and such   

other as you may like2 as also some     
field herbs2 ,but you must not put in   
too many1 especially ,rose-mary or any  
strong herb4 ,less then half a handfull 
will serve of every sort4 ,boil your    
herbs1 and strain them out1 and let the 
,liquor stand till the morrow1 and      
settle2 ,then take of the clearest of   
the ,liquor two ,gallons and a half to  
one ,gallon of ,honey2 and in that      
proportion take as much of them as you  
will make1 and let it boil an hour1 and 
in the boiling scum it very clean4 ,then
 set it a cooling as you do ,beer2 and  
when it is cold1 take some very good    
,ale-barm1 and put it into the bottom of
 the ,tub you mean the ,metheglin shall 
work in1 which pour into the ,tub by    
little and little1 as they do ,beer1    
keeping back the thick settling1 which  
lieth in the bottome of the vessels1    
wherein it is cooled4 ,and when all is  
put together1 cover it with a cloth1 and
 let it work very near three days4 ,and 
when you mean to put it up1 scum off all

 the barm clean1 and put it up into your
 ,barrel or ,firkin1 which you must not 
stop very close in four or five days1   
but let it have a little vent1 for it   
will work2 and when it is close stopped1
 you must look to it very often1 and    
have a peg in the top1 to give it vent1 
when you hear it make a noise 7as it    
will do7 or else it will break the      
barrel4 ,you may also1 if you please1   
make a bag1 and put in good store of    
sliced ,ginger1 and some ,cloves and    
,cinnamon1 and boil it in1 or put it    
into the barrel and never boil it4 ,both
 ways are good4  ,if you will make small
 ,metheglin1 you may put five or six    
,gallons of water to one of honey4 ,put 
in a little ,cinnamon and ,cloves and   
boil it well4 ,and when it is cold1 put 
it up in bottles very close stopped1 and
 the stopples well tyed on4 ,this will  
not keep above five or six weeks1 but it
 is very fine drink4  ,make your        
,metheglin as soon as ever you take your
 ,bees2 for if you wash your combs in   

the water you boil your herbs in1 when  
it is cold1 it will sweeten much4 ,but  
you must afterwards strain it through a 
cloth1 or else there will be much wax4  
,,to ,,make ,,meath  ,if you will have  
it to keep a year or two1 take six parts
 of water1 and one of honey2 ,but if you
 will have it to keep longer1 take but  
four parts of water to one of honey4    
,dissolve the honey very well in the    
water1 then boil it gently1 skimming it 
all the while as the scum riseth1 till  
no more scum riseth4 ,then pour it out  
of the ,copper into a fit vessel or     
vessels to cool4 ,then ,tun it up in a  
strong and sweet cask1 and let it stand 
in some place1 where there is some      
little warmth2 7,it will do as well     
without warmth1 but be longer growing   
ripe7 ,this will make it work4 ,at first
 a course foul matter will work over2 to
 which purpose it must be kept always   
full with fresh ,liquor of the same1 as 
it worketh over4 ,when it begins to work
 more gently1 and that which riseth at  

the top1 is no more foul1 but is a white
 froth2 then fill and stop it up close1 
and set it in a cool cellar1 where it is
 to stand continually4  ,after half a   
year or a year1 you may draw it off from
 the ,lees into a clean vessel1 or let  
it remain untouched4 ,it is not fit to  
be drunk for it's perfection till the   
sweetness be quite worn off1 yet not to 
be sower1 but vinous4 ,you may drink it 
at meals instead of wine1 and is        
wholesomer and better then wine4  ,to   
small ,meath1 that is to be drunk       
presently1 you may put a little ,ginger 
to give it life1 and work it with a     
little barm4 ,if the ,meath work not at 
all1 it will nevertheless be good1 and  
peradventure better than that which     
worketh2 but it will be longer first1   
and the dregs will fall down to the     
bottom1 though it work not4  ,small     
,meath of eight or nine parts of water  
to one of honey1 will be very good1     
though it never work1 but be barrell'd  
up as soon as it is cold1 and stopped   

close3 and after two or three months    
drunk from the barrel without botteling4
 ,this is good for ,meals4   ,,to ,,make
 ,,white ,,meath  ,take to every three  
,gallons of water1 one ,gallon of honey 
and set the water over the fire1 and let
 the honey melt1 before the water be too
 hot2 then put in a ,new-laid-egg1 and  
feel with your hand2 if it comes half   
way the water1 it is strong enough2     
,then put into it these ,herbs1 ,thyme1 
,sweet-marjoram1 ,winter-savoury1       
,sweet-bryar1 and ,bay-leaves1 in all a 
good great handful2 which a proportion  
for ten ,gallons2 ,then with a          
quick-fire boil it very fast half an    
hour1 and no longer2 and then take it   
from the fire1 and let it cool in two or
 three woodden vessels2 and let it stand
 without stirring twenty four hours4    
,then softly drain it out1 leaving all  
the dregs behind4 ,put the clear into   
your vessel2 and if you like any spice1 
take ,ginger1 ,nutmeg1 ,cinnamon1 ,mace 
and ,cloves1 and bruise them a little1  

and put them in a bag1 and let them hang
 in your vessel4 ,before you put your   
,meath into the vessel1 try if it will  
bear an ,egg as broad as a peny2 if it  
do1 then it is very well2 and if it be  
made with the best ,white-honey1 it     
usually is just so4 ,but if it should   
prove too strong1 that it bears the     
,egge broader2 then boil a little more  
honey and water very small1 and put to  
it1 when it is cold3 and then put it    
into the vessel4 ,it is best to be made 
at ,michaelmas1 and not drunk of till   
,lent4   ,,to ,,make ,,small ,,white    
,,meath  ,take of the best white honey  
six quarts2 of ,springwater sixteen     
,gallons2 set it on a gentle fire at    
first1 tell it is melted1 and clean     
skimmed2 then make it boil apace1 until 
the third part be consumed4 ,then take  
it from the fire1 and put it in a       
cooler1 and when it is cold1 ,tun it up1
 and let it stand eight months1 before  
you drink it4 ,when you take it from the
 fire1 slice in three ,orris-roots1 and 

let it remain in the ,liquor1 when you  
,tun it up4   ,a ,,receipt ,,to ,,make  
,,metheglin  ,take four ,gallons of     
water1 two quarts of ,honey1 two ounces 
of ,ginger1 one ounce of ,nutmegs1 a    
good handful of ,rose-mary tops1 and as 
much of ,bay-leaves1 two ounces of dried
 ,orange-peel4 ,boil all these till it  
be so strong as will bear an ,egg1 and  
not sink2 when it is milk warm1 work it 
up with barm1 during twenty four hours1 
and then barrel it up4 ,and after three 
months you may bottle it up at your     
pleasure4  ,as you desire a greater     
quantity of the drink1 you must augment 
the ingredients1 according to the       
proportions above recited4   ,,to ,,make
 ,,metheglin  ,take four ,gallons of    
water and one of ,honey2 boil and skim  
it3 then put into it1 ,liverwort1       
,harts-tongue1 ,wild-carrot1 and        
,yarrow1 a little ,rosemary and ,bays1  
one ,parsly-root1 and a ,fennel-root2   
let them boil an hour altogether4 ,you  
may1 if you please1 hang a little bag of

 spice in it4 ,when it is cold1 put a   
little barm to it1 and let it work like 
,beer4 ,the roots must be scraped1 and  
the ,pith taken out4   ,,meath ,,from   
,,the ,,muscovian ,,ambassadour',s      
,,steward  ,take three times as much    
water as honey2 then let the tubs1 that 
the honey must be wrought in1 be        
cleansed very clean with scalding water1
 so that it may not prove sowre2 also   
when you mix them together1 take        
half-warm-water1 and half cold1 and     
squeese them well together2 ,afterwards 
when you think the honey is well melted1
 then let it run through a sieve2 and   
see your kettle of ,copper or ,iron 7but
 ,copper is better than ,iron7 be very  
clean2 then put in your spice1 as1      
,nutmegs1 ,ginger1 ,cloves1 ,cardamome1 
,anisseeds1 ,orange peel2 put these in  
according to the quantity you make1 and 
let them all be bruised1 except the     
,orange peel1 which leave whole4 ,the   
,meath must boil an hour by the ,clock2 
after put it into ,tubs to cool1 and    

when it is cold1 take three or four     
slices of ,white-bread1 tost them very  
hard1 and spread very good yest on both 
sides of the tosts2 then put them into  
the ,tubs4 ,if it be warm weather1 let  
the ,tubs be uncovered2 but if it be    
cold1 cover them4 ,this being done1 you 
will find it worked enough by the black 
that cometh up by the sides of the      
,tubs2 then take a sieve and take off   
the yest and bread4 ,afterwards draw it 
off at a tap in the ,tub into the cask  
you intend to keep it in2 then take a   
quantity of spice as before1            
well-bruised1 and put it into a bag1 and
 make it fast at the bung1 with a       
string1 and if it begins to work1 after 
it is in the cask1 be sure to give it   
vent1 or else you will loose all4   ,,to
 ,,make ,,meath  ,to every quart of     
honey put four quarts of ,springwater2  
temper the honey in the water1 being a  
little warmed2 then put it on the fire  
again1 with ,fennel1 ,rose-mary1 ,thyme1
 ,agrimony1 ,parsley or the like4 ,let  

them boil half an hour1 and upwards2 and
 as it boileth1 scum the froth2 ,then   
take it off1 and strain it1 and let it  
cool as you do your wort4 ,then put a   
little barm into it1 then take off the  
froath again1 and stir it well together4
 ,then take two quarts of ,ale1 boiled  
with ,cloves4 ,mace1 ,cinnamon1 ,ginger 
and ,liquorice2 and put it to the ,meath
 and ,tun it up4   ,a ,,receipt ,,to    
,,make ,,white ,,meath  ,take           
,rose-mary1 ,thyme1 ,sweet-bryar1       
,peny-royal1 ,bays1 ,water-cresses1     
,agrimony1 ,marsh-mallow-leaves and     
flowers1 ,liver-wort1 ,maiden-hair1     
,betony1 ,eye-bright1 ,scabious1 the    
bark of an ,ash-tree1 young             
,eringo-roots1 ,wild-,angelica1         
,ribwort1 ,sinacle1 ,roman-worm-wood1   
,tamarisk1 ,mother-thyme1 ,saxafrage1   
,philipendula1 of each of these herbs a 
like proportion2 or of as many as you   
please to put in4 ,you must put in all  
but four handfuls of herbs1 which you   
must steep a night and a day1 in a      

little bowl of water1 being close       
covered4 ,the next day take another     
fresh quantity of water1 and boil the   
same herbs in it1 till the colour be    
very high2 then take another quantity of
 water1 and boil the same herbs in it1  
untill it look green2 and so let them   
boil three or four times in several     
waters1 as long as the ,liquor looketh  
anything green4 ,then let it stand with 
these herbs in it a day and a night4    
,remember the last water you boil it in1
 to this proportion of herbs1 must be   
eighteen ,gallons4 ,and when it hath    
stood a day and a night with these herbs
 in it after the last boiling1 then     
strain the ,liquor from the herbs2 and  
put as much of the finest and best honey
 into the ,liquor1 as will bear an ,egg2
 you must work the honey and liquor     
together a whole day1 until the honey be
 consumed2 then let it stand one whole  
night2 then let it be well laboured     
again1 and set it a clearing2 and so    
boil it again with the whites of six    

,new-laid-eggs with the shells2 skim it 
very clean2 and let it stand a day a    
cooling2 then put it into a barrel1 and 
take ,cloves1 ,mace1 ,cinnamon and      
,nutmegs as much as will please your    
taste1 and beat them all together1 and  
put them in a ,linnen bag1 and hang it  
with a thread into the barrel4 ,then    
take the whites of two or three         
,new-laid-eggs1 a spoonful of barm1 a   
spoonful of ,wheat-flower1 and beat them
 all together1 and put it into your     
,liquor in the barrel1 and let it work  
before you stop it2 then afterwards stop
 it well1 and set it in a cold place1   
and when it hath been settled some six  
weeks3 draw it into bottles1 and stop it
 very close1 and drink not of it in a   
month after4   ,,to ,,make ,,metheglin  
,take eight ,gallons of water1 set it   
over a clear fire in a ,kettle2 and when
 it is warm1 put it to sixteen pounds of
 very good honey1 and stir it well      
together2 take off the scum1 and put two
 large ,nutmegs cut in quarters1 and so 

let it boil at least an hour2 ,then take
 it off the fire1 and put to it two good
 handfulls of grinded ,malt1 and with a 
white staff keep beating it together    
till it be almost cold2 then strain it  
through a hair-sieve into a ,tub1 and   
put to it a wine-pint of ,ale-yest1 and 
stir it very well together2 and when it 
is cold1 you may if you please1 ,tun it 
up presently into a vessel fit for it1  
or else let it stand1 and work a day1   
and when it hath done working in your   
vessel1 stop it up very close4 ,it will 
be three weeks or a month before it be  
ready to drink4   ,,to ,,make ,,honey   
,,drink  ,to two quarts of water take   
one pound of ,honey4 ,when it boileth1  
skim it clean as long as any scum       
ariseth2 boil it a pretty while2 then   
take it off the fire1 and put it in an  
earthen pot1 and let it stand till the  
next day2 then put it into clean        
bottles1 that are throughly dry1 rinsing
 first every bottle with a little of the
 liquor2 ,fill them not too full1 and   

put into every bottle four or five      
,cloves1 and four or five slices of     
,ginger3 and stop it very close1 and set
 it in ,sand2 and within ten or twelve  
days it will be ready to drink4  ,some1 
when they take their ,bees1 put the     
honey-combs into fair-water1 and make it
 so strong of the honey that it will    
bear an ,egg2 and then boil it with some
 ,spice1 and put it into a barrel3 but  
,i think it not so good1 as that which  
is made of pure honey4   ,,the ,,earl   
,,of ,,denbigh',s ,,metheglin  ,take    
twenty ,gallons of ,spring-water2 boil  
it a quarter of an hour1 and let it     
stand1 until it be all most cold2 then  
beat in so much honey1 as will make it  
so strong as to bear an ,egg1 so that on
 the ,top1 you may see the breadth of a 
hasel-nut swimming above2 ,the next day 
boil it up with six small handfuls of   
,rosemary2 a pound and a half of        
,ginger1 being scraped and bruised2 then
 take the whites of twenty ,eggs shells 
and all2 beat them very well1 and put   

them in to clarifie it2 skim it very    
clean1 then take it off the fire and    
strain3 ,but put the ,rosemary and      
,ginger in again3 then let it remain    
till it be all most cold3 then ,tun it  
up1 and take some ,new-ale-yest2 the    
whites of two ,eggs1 a spoonful of      
flower1 and beat them well together1 and
 put them into the barrel2 when it hath 
wrought very well1 stop it very close   
for three weeks or a month3 then bottle 
it1 and a week after you may drink it4  
,,to ,,make ,,meath  ,take to every     
,gallon of water1 a quart of honey1 and 
set it over a clear fire1 and when it is
 ready to boil1 skim it very clear4     
,then take two handfulls of             
,sweet-marjoram1 as much ,rose-mary1 and
 as much ,baulm3 and two handful of     
,fennel-roots1 as much of               
,parsley-roots1 and as many             
,esparages-roots3 slice them in the     
middle1 and take out the pith1 wash and 
scrape them very clean1 and put them    
with your herbs into your ,liquor4 ,then

 take two ,ounces of ,ginger1 one ,ounce
 of ,nutmegs1 half an ,ounce of ,mace3  
bruise them and put them in3 and let it 
boil till it be so strong that it will  
bear an ,egg3 then let it cool3 and     
being cold1 put in #c or #d spoon fulls 
of ,new-ale yest3 and so skim it well1  
and put it into a ,runlet1 and it will  
work like ,ale3 and having done working1
 stop it up close1 as you do ,new-beer3 
and lay salt upon it4   ,,to ,,make     
,,metheglin  ,take four ,gallons of     
running water1 and boil it a quarter of 
an hour1 and put it in an earthen       
vessel1 and let it stand all night4 ,the
 next day take only the water1 and leave
 the settling at the bottom3 so put the 
honey in a thin bag1 and work it in the 
water1 till all the honey is dissolved4 
,take to four ,gallons of water1 one    
,gallon of ,honey3 ,then put in an ,egg1
 if it be strong enough of the honey1   
the ,egg will part of it appear on the  
top of the liquor3 if it do not1 put    
more honey to it1 till it do4 ,then take

 out the ,egg1 and let the ,liquor stand
 till next morning4 ,then take two      
,ounces of ,ginger1 and slice it and    
pare it3 ,some ,rose-mary washed and    
stripped from the stalk3 dry it very    
well4 ,the next day put the ,rose-mary  
and ,ginger into the drink1 and so set  
it on the fire3 when it is all most     
ready to boil1 take the whites of three 
,eggs well beaten with the shells1 and  
put all into the ,liquor3 and stir it   
about1 and skim it well till it be      
clear4 ,be sure you skim not off the    
,rose-mary and ,ginger3 then take it off
 the fire1 and let it run through a hair
 sieve3 and when you have strained it1  
pick out the ,rose-mary and ,ginger out 
of the strainer1 and put it into the    
drink1 and throw away the ,eggshells1   
and so let it stand all night4 ,the next
 day ,tun it up in a barrel3 ,be sure   
the barrel be not too big3 then take a  
little flower and a little bran1 and the
 white of an ,egg1 and beat them well   
together1 and put them into the barrel  

on the top of the ,metheglin1 after it  
is tunned up1 and so let it stand till  
it hath done working2 then stop it up as
 close as is possible3 and so let it    
stand six or seven weeks3 then draw it  
out and bottle it4 ,you must tye down   
the ,corks1 and set the bottles in sand 
five or six weeks1 and then drink it4   
,,another ,,meath  ,take twenty ,gallons
 of fair ,spring-water4 ,boil it a      
quarter of an hour1 then let it stand   
till the next day4 ,then beat into it so
 much honey1 as will make it so strong  
as to bear an ,egg the breadth of a two 
pence above the water4 ,the next day    
boil it up with six small handfulls of  
,rosemary1 a pound and a half of        
,ginger1 7being scraped and bruised7 and
 the whites of twenty ,eggs together    
with their shells beaten together1 and  
well mingled with the ,liquor4 ,clarifie
 it and skim it very clean1 still as the
 scum riseth1 leaving the ,ginger and   
,rosemary in it4 ,let it stand till the 
next day1 then ,tun it up1 and take some

 ,new-ale-yest1 the whites of two ,eggs1
 a spoonful of flower1 beat all these   
together1 and put it on the top of the  
barrel1 when the barrel is full4 ,let it
 work1 and when it hath done working1   
stop it up close for three weeks1 or a  
month4 ,then you may bottle it1 and a   
few days after1 you may drink it4       
,,another  ,take three ,gallons of      
water1 and boil in it a handful of      
,rose-mary 7or rather the flowers7      
,cowslips1 ,sage-flowers1 ,agrimony1    
,betony1 and ,thyme1 ana1 one handful4  
,when it hath taken the strength of the 
herbs1 strain it through a hair-sieve1  
and let it cool twenty hours4 ,then to  
three ,gallons of the clear part of this
 decoction1 put one ,gallon of honey1   
and mingle it very well with your hand1 
till it bear an ,egg the breadth of a   
groat4 ,then boil it and skim it as long
 as any scum will rise4 ,afterwards let 
it cool twenty four hours4 ,then put to 
it a small quantity of ,ale-barm1 and   
skim the thin-barm that doth rise on it1

 morning and evening1 with a feather1   
during four days4 ,and so put it up into
 your vessel1 and hang in it a thin     
linnen bag with two ,ounces of good     
,white-ginger bruised therein3 ,and stop
 it up close for a quarter of a year4   
,then you may drink it4   ,,another     
,take a quart of honey to a ,gallon of  
water2 set the ,kettle over the fire1   
and stir it now and then1 that the honey
 may melt2 let it boil an hour2 you must
 boil in it1 a ,sprig or two of         
,winter-savory1 as much of              
,sweet-marjoram2 put it into tubs ready 
scalded1 till the next day towards      
evening4 ,then tun it up into your      
vessel1 let it work for three days2     
after which hang a bag in the barrel    
with what quantity of ,mace and sliced  
,nutmeg you please4 ,to make it stronger
 then this1 'tis but adding more hony1  
to make it bear an ,egg the breadth of a
 six pence1 or something more4 ,you may 
bottle it out after a month1 when you   
please4 ,this is the way1 which is used 

in ,sussex by those who are accounted to
 make it best4   ,,another ,,receipt    
,take to every ,gallon of               
,fountain-water a good quart of honey4  
,set the water on the fire1 till it be  
pretty warm2 then take it off1 and put  
it in your honey1 and stir it till it be
 dissolved4 ,then put into every three  
,gallons1 two handfuls of ,thyme3 two   
good handfuls of ,strawberry-leaves1 one
 handful of ,organ2 one handful of      
,fennel-roots1 the heart being taken    
out1 and one handful of ,parsley-roots  
the heart taken out3 ,but as for the    
herbs1 it must be according to the      
constitution of them1 for whom the ,mead
 is intended4 ,then set the ,herbs in it
 on the fire1 to boil for half an hour1 
still skimming it1 as the scum riseth2  
it must boil but half an hour2 then take
 it off the fire1 and presently strain  
it from the herbs1 and let it stand till
 it be fully cold2 then pour it softly  
off the bottom1 and put it in a vessel  
fit for it1 and put a small quantity of 

barm in it1 and mingle it with it1 and  
when it hath wrought up1 which will be  
in three or four days1 skim off that    
barm1 and set on fresh3 but the second  
barm must not be mingled with the       
,meath1 but onely poured on the top of  
it4 ,take an ,ounce of ,nutmeg sliced3  
one ,ounce of ,ginger sliced3 one ,ounce
 of ,cinnamon cut in pieces1 and boil   
them a pretty while in a quart of       
,white-wine or ,sack3 when this is very 
cold1 strain it1 and put the spices in a
 ,canvas-bag to hang in your ,meath1 and
 pour in the ,wine it was boiled in4    
,this ,meath will be drinkable1 when it 
is a fortnight or three weeks old4      
,,to ,,make ,,metheglin ,,that ,,looks  
,,like ,,white-,,wine  ,take to twelve  
gallons of water1 a handful of each of  
these ,herbs3 ,parsley1 ,eglantine1     
,rosemary1 ,strawberry-leaves1          
,wild-thyme1 ,baulme1 ,liverwort1       
,betony1 ,scabious3 when the water      
begins to boil1 cast in the herbs3 let  
them boil a quarter of an hour3 then    

strain out the herbs2 and when it is    
almost cold1 then put in as much of the 
best honey1 you can get1 as will bear an
 ,egg to the breadth of two pence2 that 
is1 till you can see no more of the     
,egge above the water1 then a two pence 
will cover3 ,lave it and stir it till   
you see all the honey be melted2 then   
boil it well half an hour1 at the least3
 skim it well1 and put in the whites of 
six ,eggs beaten1 to clarifie it3 ,then 
strain it into some woodden vessels2 and
 when it is almost cold1 put some       
,ale-barm into it4 ,and when it worketh 
well1 ,tun it into some well seasoned   
vessel1 where neither ,ale nor ,beer    
hath been1 for marring the colour of it4
 ,when it hath done working1 if you like
 it1 ,take a quantity of ,cloves1       
,nutmegs1 ,mace1 ,cinnamon1 ,ginger1 or 
any of these that you like best1 and    
bruise them1 and put them in a boulter  
bag1 and hang it in the vessel4 ,put not
 too much of the ,spice1 because many do
 not like the taste of much ,spice4 ,if 

you make it at ,michaelmas1 you may tap 
it at ,christmas3 but if you keep it    
longer1 it will be the better4 ,it will 
look pure1 and drink with as much spirit
 as can be1 and very pleasant4   ,,to   
,,make ,,white ,,metheglin  ,take       
,sweet-marjoram1 ,sweet-bryar-buds1     
,violet-leaves1 ,strawberry-leaves1 of  
each one handful1 and a good handful of 
,violet flowers 7the dubble ones are the
 best7 broad ,thyme1 ,borrage1          
,agrimony1 of each half a handful1 and  
two or three branches of ,rosemary1 ,the
 seeds of ,carvi1 ,coriander1 and       
,fennel1 of each two spoonfuls1 and     
three or four blades of large-mace4     
,boil all these in eight ,gallons of    
running-water1 three quarters of an     
hour4 ,then strain it1 and when it is   
but blood-warm1 put in as much of the   
best honey1 as will make the ,liquor    
bear an ,egg the breadth of six pence   
above the water4 ,then boil it again as 
long as any scum will rise4 ,then set it
 abroad a cooling2 and when it is almost

 cold1 put in half a pint of good       
,ale-barm2 and when it hath wrought1    
till you perceive the barm to fall1 then
 ,tun it1 and let it work in the barrel1
 till the barm leaveth rising1 filling  
it up every day with some of the same   
,liquor4 ,when you stop it up1 put in a 
bag with one ,nutmeg sliced1 a little   
whole ,cloves and ,mace1 a stick of     
,cinnamon broken in pieces1 and a grain 
of good ,musk4 ,you may make this a     
little before ,michaelmas1 and it will  
be fit to drink at ,lent4  ,this is ,sir
 ,edward ,bainton's ,receipt1 ,which my 
,lord of ,portland 7who gave it me7     
saith1 was the best he ever drunk4      
,,to ,,make ,a ,,small ,,metheglin      
,take four ,gallons of water1 and set it
 over the fire4 ,put into it1 when it is
 warm1 eight pounds of honey2 as the    
scum riseth1 take it clean off4 ,when it
 is clear1 put into it three ,nutmegs   
quartered2 three or four ,races of      
,ginger sliced2 ,then let it boil a     
whole hour1 ,then take it off the fire1 

and put to it two handfuls of ground    
,malt2 stir it about with a round stick1
 till it be as cold as wort1 when you   
put yest to it4 ,then strain it out into
 a pot or ,tub1 that hath a spiggot and 
faucet1 and put to it a pint of very    
good ,ale-yest2 so let it work for two  
days2 ,then cover it close for about    
four or five days1 and so draw it out   
into bottles4 ,it will be ready to drink
 within three weeks4   ,,to ,,make      
,,meath  ,take to six quarts of water1 a
 quart of the best honey1 and put it on 
the fire1 and stir it1 till the honey is
 melted3 and boil it well as long as any
 scum riseth3 and now and then put in a 
little cold water1 for this will make   
the scum rise3 keep your kettle up as   
full as you did put it on2 when it is   
boiled enough1 about half an hour before
 you take it off1 then take a quantity  
of ,ginger sliced and well scraped      
first1 and a good quantity of ,rosemary1
 and boil both together4 ,of the        
,rosemary and ,ginger you may put in    

more or less1 for to please your taste3 
,and when you take it off the fire1     
strain it into your vessel1 either a    
well seasoned-tub1 or a great cream pot1
 and the next morning when it is cold1  
pour off softly the top from the        
settlings into another vessel2 and then 
put some little quantity of the best    
,ale-barm to it and cover it with a thin
 cloth over it1 if it be in summer1 but 
in the winter it will be longer a       
ripening1 and therefore must be the     
warmer covered in a close place1 and    
when you go to bottle it1 take with a   
feather all the barm off1 and put it    
into your bottles1 and stop it up close4
 ,in ten days you may drink it4  ,if you
 think six quarts of water be too much1 
and would have it stronger1 then put in 
a greater quantity of honey4            
,,metheglin ,,or ,,sweet ,,drink ,,of   
,,my ,,lady ,,stuart  ,take as much     
water as will fill your ,firkin3 of     
,rosemary1 ,bays1 ,sweet-bryar1         
,broad-thyme1 ,sweet-majoram1 of each a 

handful2 set it over the fire1 until the
 herbs have a little coloured the water2
 then take it off1 and when it is cold1 
put in as much honey1 till it will bear 
an ,egg2 ,then lave it three days       
morning and evening4 ,after that boil it
 again1 and skim it very clean1 and in  
the boiling clarifie it with the whites 
of six ,eggs1 shells and all1 well      
beaten together4 ,then take it off1 and 
put it to cool2 and when it is cold1 put
 it into your vessel1 and put to it     
three spoonfuls of yest2 stop it close1 
and keep it1 till it be old at least    
three months4   ,a ,,metheglin ,,for    
,,the ,,colick ,,and ,,stone ,,of ,,the 
,,same ,,lady  ,take one ,gallon of     
,honey to seven ,gallons of water2 boil 
it together1 and skim it well2 then take
 ,pelitory of the ,wall1 ,saxifrage1    
,betony1 ,parsley1 ,groundsel1 of each a
 handful1 of the seeds of ,parsley1 of  
,nettles1 ,fennel and ,carraway-seeds1  
,anisseeds and ,grumelseeds1 of each two
 ,ounces4 ,the roots of ,parsley1 of    

,alexander1 of ,fennel and ,mallows of  
each two ,ounces1 being small cut2 let  
all boil1 till near three ,gallons of   
the ,liquor is wasted3 ,then take it off
 the fire1 and let it stand till it be  
cold2 then cleanse it from the drugs1   
and let it be put into a clean vessel   
well stopped1 taking four ,nutmegs1 one 
,ounce and half of ,ginger1 half an     
,ounce of ,cinnamon1 twelve ,cloves2 cut
 all these small1 and hang them in a bag
 into the vessel1 when you stop it up4  
,when it is a fortnight old1 you may    
begin to drink of it2 every morning a   
good draught4   ,a ,,receipt ,,for      
,,metheglin ,,of ,,my ,,lady            
,,windebanke  ,take four ,gallons of    
water2 add to it1 these ,herbs and      
,spices following4 ,pellitory of the    
,wall1 ,sage1 ,thyme1 of each a quarter 
of a handful1 as much ,clove            
gilly-flowers1 with half as much ,borage
 and ,bugloss flowers1 a little ,hyssop1
 ,five or six ,eringo-roots1 three or   
four ,parsley-roots3 one ,fennel-root1  

the pith taken out1 a few               
,red-nettle-roots1 and a little         
,harts-tongue4 ,boil these ,roots and   
,herbs half an hour2 ,then take out the 
,roots and ,herbs1 and put in the       
,spices grosly beaten in a ,canvass-bag1
 viz4 ,cloves1 ,mace1 of each half an   
,ounce1 and as much ,cinnamon1 of       
,nutmeg an ,ounce1 with two ,ounces of  
,ginger1 and a ,gallon of ,honey3 boil  
all these together half an hour longer1 
but do not skim it at all3 let it boil  
in1 and set it a cooling after you have 
taken it off the fire4 ,when it is cold1
 put six spoonfuls of barm to it1 and   
let it work twelve hours at least2 then 
,tun it1 and put a little ,limon-peel   
into it3 and then you may bottle it1 if 
you please4   ,,another ,,of ,,the      
,,same ,,lady  ,to four ,gallons of     
water put one ,gallon of honey2 warm the
 water ,luke-warm before you put in your
 honey2 when it is dissolved1 set it    
over the fire1 and let it boil half an  
hour with these ,spices grosly beaten   

and put in a ,canvass-bag3 namely1 half 
an ,ounce of ,ginger1 two ,nutmegs1 a   
few ,cloves and a little ,mace2 and in  
the boiling put in a quart of cold water
 to raise the scum1 which you must take 
clean off in the boiling4 ,if you love  
herbs1 put in a little bundle of        
,rosemary1 ,bays1 ,sweet-marjoram and   
,eglantine4 ,let it stand till it is    
cold1 then put into it half a pint of   
,ale-barm1 and let it work twelve hours2
 then ,tun it1 but take out the bundle  
of herbs first4   ,,to ,,make           
,,metheglin  ,take to every ,gallon of  
,honey1 three ,gallons of water1 and put
 them together and set them over so     
gentle a fire1 as you might endure to   
break it in the water with your hand4   
,when the ,honey is all melted1 put in  
an ,egg1 and let it fall gently to the  
bottom2 and if your ,egg rise up again  
to the top of the ,liquor1 then it is   
strong enough of the ,honey4 ,but if it 
lie at the bottom1 you must put in more 
honey1 and stir it1 till it doth rise4  

,if your honey be very good1 it will    
bear half a ,gallon of water more to a  
,gallon of ,honey4 ,then take           
,sweet-bryar1 ,bays1 ,rosemary1 ,thyme1 
,marjoram1 ,savoury1 of each a good     
handfull1 which you must tye up all     
together in a bundle4 ,this ,proportion 
of ,herbs will be sufficient for twelve 
,gallons of ,metheglin2 and according to
 the quantity of ,metheglin you make1   
you must add or diminish your ,herbs4   
,when you have put these things         
together1 set it over a quick fire1 and 
let it boil as fast as you can for half 
an hour or better1 skiming of it very   
clean and clarifying it with the whites 
of two or three ,eggs4 ,then take it    
from the fire1 and put it into some     
clean vessel or other1 and let it stand 
till the next morning2 ,then pour the   
,clear from the dregs1 and ,tun it up1  
putting in a little bag of such ,spice  
as you like1 whereof ,ginger must be the
 most4 ,after it hath stood three or    
four days1 you may put in two or three  

spoon-fulls of good ,ale-yest1 it will  
make it the sooner ready to drink4 ,it  
must work before you stop it up4 ,the   
older your ,honey is1 the whiter your   
,metheglin will be4   ,,meath ,,with    
,,raisins  ,put forty ,gallons of water 
into your ,caldron1 and with a stick    
take the height of the water1 making a  
notch1 where the superficies of the     
water cometh4 ,then put to the water ten
 ,gallons of ,honey1 which dissolve with
 much ,laving it2 then presently boil it
 gently1 skimming it all the while1 till
 it be free from scum4 ,then put into it
 a thin bag of boulter-cloth containing 
forty pound weight of the best blew     
,raisins of the ,sun1 well picked and   
washed and wiped dry2 and let the bag be
 so large1 that the ,raisins may lie at 
ease and loosly in it4 ,when you        
perceive that the ,raisins are boiled   
enough to be very soft1 that you may    
strain out all their substance1 take out
 the bag1 and strain out all the ,liquor
 by a strong ,press4 ,put it back to the

 ,honey-liquor1 and boil all together   
7having thrown away the husks of the    
,raisins with the bag7 till your ,liquor
 be sunk down to the notch of your      
stick1 which is the sign of due         
strength4 ,then let it cool in a woodden
 vessel1 and let it run through a       
strainer to sever it from the settlings1
 and put it into a strong vessel1 that  
hath had ,sack or ,muscadine in it1 not 
filling it to within three fingers      
breadth of the top 7for otherwise it    
will break the vessel with working7 and 
leave the bung open whiles it worketh1  
which will be six weeks very strongly1  
though it be put into a cold cellar4    
,and after nine moneths1 you may begin  
to drink it4   ,,morello ,,wine  ,to    
half an ,aume of white wine1 take twenty
 pounds of ,morello ,cherries1 the      
stalks being first plucked off4 ,bruise 
the ,cherries and break the stones4     
,pour into the ,wine the juyce that     
comes out from the ,cherries2 but put   
all the solid substance of them into a  

long bag of boulter-cloth1 and hang it  
in the ,wine at the bung1 so that it lie
 not in the bottom1 but only reach to   
touch it1 and therefore nail it down at 
the mouth of the bung4 ,then stop it    
close4 ,for variety1 you may put some   
clear juyce of ,cherries alone 7but     
drawn from a larger proportion of       
,cherries7 into another parcel of ,wine4
 ,to either of them1 if you will        
,aromatise the drink1 take to this      
quantity two ,ounces of ,cinnamon grosly
 broken and bruised1 and put it in a    
little bag at the spiggot1 that all the 
wine you draw may run through the       
,cinnamon4  ,you must be careful in     
bruising the ,cherries1 and breaking the
 stones4 ,for if you do all at once1 the
 ,liquor will sparkle about4 ,but you   
must first bruise the ,cherries gently  
in a mortar1 and rub through a sieve all
 that will pass1 and strain the ,residue
 hard through your hands4 ,then beat the
 remaining hard so strongly1 as may     
break all the stones4 ,then put all     

together1 and strain the clean through a
 subtil strainer1 and put the solider   
substance into the bag to hang in the   
,wine4   ,,currants-,,wine  ,take a     
pound of the best ,currants clean       
picked1 and pour upon them in a deep    
straight mouthed earthen vessel six     
pounds or pints of hot water1 in which  
you have dissolved three spoonfuls of   
the purest and newest ,ale-yest4 ,stop  
it very close till it ferment1 then give
 such vent as is necessary1 and keep it 
warm for about three days1 it will work 
and ferment4 ,taste it after two days1  
to see if it be grown to your liking4   
,as soon as you find it so1 let it run  
through a strainer1 to leave behind all 
the exhausted currants and the yest1 and
 so bottle it up4 ,it will be exceeding 
quick and pleasant1 and is admirable    
good to cool the ,liver1 and cleanse the
 blood4 ,it will be ready to drink in   
five or six days after it is bottled2   
,and you may drink safely large draughts
 of it4   ,,scotch ,,ale ,,from ,,my    

,,lady ,,holmbey  ,the ,excellent       
,scotch ,ale is made thus4 ,heat        
,spring-water2 it must not boil1 but be 
ready to boil1 which you will know by   
leaping up in bubbles4 ,then pour it to 
the ,malt2 but by little and little1    
stirring them strongly together all the 
while they are mingling4 ,when all the  
water is in1 it must be so proportioned 
that it be very thick4 ,then cover the  
vessel well with a thick ,mat made on   
purpose with a hole for the stick1 and  
that with ,coverlets and ,blankets to   
keep in all the heat4 ,after three or   
four hours1 let it run out by the stick 
7putting new heated water upon the      
,malt1 if you please1 for small ,ale or 
,beer7 into a ,hogshead with the head   
out4 ,there let it stand till it begin  
to blink1 and grow long like thin       
,syrup4 ,if you let it stay too long1   
and grow too thick1 it will be sowre4   
,then put it again into the ,caldron1   
and boil it an hour or an hour and a    
half4 ,then put it into a               

,woodden-vessel to cool1 which will     
require near forty hours for a hogshead4
 ,then pour it off gently from the      
settling4 ,this quantity 7of a hogshead7
 will require better then a quart of the
 best ,ale-barm1 which you must put to  
it thus4 ,put it to about three quarts  
of wort1 and stir it1 to make it work   
well4 ,when the barm is risen quick scum
 it off to put to the rest of the wort  
by degrees4 ,the remaining ,liquor 7that
 is the three quarts7 will have drawn   
into it all the heavy dregs of the barm1
 and you may put it to the ,ale of the  
second running1 but not to this4 ,put   
the barm1 you have scummed off 7which   
will be at least a quart7 to about two  
gallons of the wort1 and stir it to make
 that rise and work4 ,then put two      
,gallons more to it4 ,doing thus at     
several times1 till all be mingled1     
which will require a whole day to do4   
,cover it close1 and let it work1 till  
it be at it's height1 and begin to fall1
 which may require ten or twelve hours1 

or more4 ,watch this well1 least it sink
 too much1 for then it will be dead4    
,then scum off the thickest part of the 
barm1 and run your ,ale into the        
hogshead1 leaving all the bung open a   
day or two4 ,then lay a strong ,paper   
upon it1 to keep the clay from falling  
in1 that you must then lay upon it1 in  
which you must make a little hole to let
 it work out4 ,you must have some of the
 same ,liquor to fill it up1 as it works
 over4 ,when it hath done working1 stop 
it up very close1 and keep it in a very 
cold ,cellar4 ,it will be fit to broach 
after a year2 and be very clear and     
sweet and pleasant1 and will continue a 
year longer drawing2 and the last glass 
full be as pure and as quick as the     
first4 ,you begin to broach it high4    
,let your ,cask have served for         
,sweet-wine4   ,,to ,,make ,,ale ,,drink
 ,,quick  ,when small ,ale hath wrought 
sufficiently1 draw into bottles2 but    
first put into every bottle twelve good 
raisins of the ,sun split and stoned2   

,then stop up the bottle close1 and set 
it in sand 7gravel7 or a cold dry       
,cellar4 ,after a while this will drink 
exceeding quick and pleasant4 ,likewise 
take six ,wheat-corns1 and bruise them1 
and put into a bottle of ,ale2 it will  
make it exceeding quick and stronger4   
,,to ,,make ,,cider  ,take a ,peck of   
,apples1 and slice them1 and boil them  
in a barrel of water1 till the third    
part be wasted2 ,then cool your water as
 you do for wort1 and when it is cold1  
you must pour the water upon three      
measures of grown ,apples4 ,then draw   
forth the water at a tap three or four  
times a day1 for three days together4   
,then press out the ,liquor1 and ,tun it
 up2 when it hath done working1 then    
stop it up close4   ,a ,,very ,,pleasant
 ,,drink ,,of ,,apples  ,take about     
fifty ,pippins2 quarter and core them1  
without paring them3 for the paring is  
the ,cordialest part of them4 ,therefore
 onely wipe or wash them well1 and pick 
away the black excrescence at the top2  

and be sure to leave out all the seeds1 
which are hot4 ,you may cut them 7after 
all the superfluities are taken away7   
into thinner slices1 if you please4 ,put
 three ,gallons of ,fountain water to   
them in a great ,pipkin1 and let them   
boil1 till the ,apples become clear and 
transparent2 which is a sign1 they are  
perfectly tender1 and will be in a good 
half hour1 or a little more4 ,then with 
your ,ladle break them into ,mash and   
,pulpe1 incorporated with the water2    
letting all boil half an hour longer1   
that the water may draw into it self all
 the vertue of the ,apples4 ,then put to
 them a pound and a half of pure dubble 
refined ,sugar in powder1 which will    
soon dissolve in that hot ,liquor4 ,then
 pour it into an ,hippocras bag1 and let
 it run through it two or three times1  
to be very clear4 ,then put it up into  
bottles2 and after a little time1 it    
will be a most pleasant1 quick1 cooling1
 smoothing drink4 ,excellent in sharp   
,gonorrhoeas4   ,,sir ,,paul ,,neale',s 

,,way ,,of ,,making ,,cider  ,the best  
,apples make the best ,cider1 as        
,pearmains1 ,pippins1 ,golden-pippins1  
and the like4 ,codlings make the finest 
,cider of all4 ,they must be ripe1 when 
you make ,cider of them3 and is in prime
 in the ,summer season1 when no other   
,cider is good4 ,but lasteth not long1  
not beyond ,autumn4 ,the foundation of  
making perfect ,cyder consisteth in not 
having it work much1 scarce ever at all2
 but at least1 no second time2 which    
,ordinary ,cider doth often1 upon change
 of weather1 and upon motion3 and upon  
every working it grows harder4 ,do then 
thus3  ,choose good ,apples4 ,red       
streaks are the best for ,cider to keep2
 ,ginet-moils the next1 then ,pippins4  
,let them lie about three weeks1 after  
they are gathered2 ,then stamp and      
strain them in the ,ordinary way1 into a
 woodden fat that hath a spigot three or
 four fingers breadth above the bottom4 
,cover the fat with some hair or        
sackcloth1 to secure it from any thing  

to fall in1 and to keep in some of the  
,spirits1 so to preserve it from dying2 
but not so much as to make it ferment4  
,when the juyce hath been there twelve  
hours1 draw it by the spigot 7the fat   
inclining that way1 as if it were a     
little tilted7 into a barrel2 which must
 not be full by about two fingers4      
,leave the bung open for the ,air to    
come in1 upon a superficies1 all along  
the barrel1 to hinder it from           
fermenting2 but not so large a          
superficies as to endanger dying1 by the
 airs depredating too many spirits from 
it4  ,the drift in both these settlings 
is1 that the grosser parts consisting of
 the substance of the ,apple1 may settle
 to the bottom1 and be severed from the 
,liquor2 for it is that1 which maketh it
 work again 7upon motion or change of   
weather7 and spoils it4 ,after twenty   
four hours draw of it1 to see if it be  
clear1 by the settling of all dregs1    
above which your spigot must be4 ,if it 
be not clear enough1 draw it from the   

thick dregs into another vessel1 and let
 it settle there twenty four hours4     
,this vessel must be less then the      
first1 because you draw not all out of  
the first4 ,if then it should not be    
clear enough1 draw it into a third1 yet 
lesser than the second2 but usually it  
is at the first4 ,when it is clear      
enough draw it into bottles1 filling    
them within two fingers1 which stop     
close4 ,after two or three days visit   
them2 that if there be a danger of their
 working 7which would break the bottles7
 you may take out the stopples1 and let 
them stand open for half a quarter of an
 hour4 ,then stop them close1 and they  
are secure for ever after4 ,in cold     
freesing weather1 set them upon ,hay1   
and cover them over with ,hay or ,straw4
 ,in open weather in ,winter transpose  
them to another part of the ,cellar to  
stand upon the bare ground or pavement4 
,in hot weather set them in sand4 ,the  
,cider of the ,apples of the last       
season1 as ,pippins1 not ,peermains1 nor

 codlings1 will last till the ,summer   
grow hot4 ,though this never work1 'tis 
not of the ,nature of ,strummed ,wine2  
because the naughty dregs are not left  
in it4   ,,doctor ,,harvey',s ,,pleasant
 ,,water-,,cider1 ,,whereof ,,he ,,used 
,,to ,,drink ,,much1 ,,making ,,it ,,his
 ,,ordinary ,,drink  ,take one ,bushel  
of ,pippins1 cut them into slices with  
the ,parings and ,cores2 boil them in   
twelve ,gallons of water1 till the      
goodness of them be in the water2 and   
that consumed about three ,gallons4     
,then put it into an ,hypocras-bag1 made
 of ,cotton2 and when it is clear run   
out1 and almost cold1 sweeten it with   
five pound of ,brown-sugar1 and put a   
pint of ,ale-yest to it1 and set it a   
working two nights and days3 ,then skim 
off the yest clean1 and put it into     
bottles1 and let it stand two or three  
days1 till the yest fall dead at the    
top3 ,then take it off clean with a     
knife1 and fill it up a little within   
the neck 7that is to say1 that a little 

about a fingers breadth of the neck be  
empty1 between the superficies of the   
,liquor1 and the bottom of the stopple7 
and then stop them up and tye them1 or  
else it will drive out the ,corks4      
,within a fortnight you may drink of it4
 ,it will keep five or six weeks4       
,,ale ,,with ,,honey  ,sir ,thomas      
,gower makes his pleasant and wholesom  
drink of ,ale and ,honey thus4 ,take    
fourty ,gallons of small ,ale1 and five 
,gallons of ,honey4 ,when the ,ale is   
ready to ,tun1 and is still warm1 take  
out ten ,gallons of it2 which1 whiles it
 is hot1 mingle with it the five        
,gallons of ,honey1 stirring it         
exceeding well with a clean arm till    
they be perfectly incorporated4 ,then   
cover it1 and let it cool and stand     
still4 ,at the same time you begin to   
dissolve the honey in this parcel1 you  
take the other of thirty ,gallons also  
warm1 and ,tun it up with barm1 and put 
it into a vessel capable to hold all the
 whole quantity of ,ale and ,honey1 and 

let it work there2 and because the      
vessel will be so far from being full1  
that the gross foulness of the ,ale     
cannot work over1 make holes in the     
sides of the ,barrel even with the      
superficies of the ,liquor in it1 out of
 which the gross feculence may purge2   
and these holes must be fast shut1 when 
you put in the rest of the ,ale with the
 ,honey3 which you must do1 when you see
 the strong working of the other is     
over2 and that it works but gently1     
which may be after two or three or four 
days1 according to the warmth of the    
season4 ,you must warm your solution of 
honey1 when you put it in1 to be as warm
 as ,ale1 when you ,tun it2 and then it 
will set the whole a working a fresh1   
and casting out more foulness2 which it 
would do too violently1 if you put it in
 at the first of the ,tunning it4 ,it is
 not amiss that some feculence lie thick
 upon the ,ale1 and work not all out2   
for that will keep in the spirits4      
,after you have dissolved the honey in  

the ,ale1 you must boil it a little to  
skim it2 but skim it not1 till it have  
stood a while from the fire to cool2    
else you will skim away much of the     
,honey1 which will still rise as long as
 it boileth4 ,if you will not make so   
great a quantity at a time1 do it in    
less in the same proportions4 ,he makes 
it about ,michaelmas for ,lent4  ,when  
strong ,beer groweth too hard1 and flat 
for want of ,spirits1 take four or five 
,gallons of it out of a ,hogshead1 and  
boil five pounds of honey in it1 and    
skim it1 and put it warm into the ,beer2
 and after it hath done working1 stop it
 up close4 ,this will make it quick1    
pleasant and stronger4   ,,small ,,ale  
,,for ,,the ,,stone  ,the ,ale1 that ,i 
used to drink constantly of1 was made in
 these proportions4 ,take fourteen      
,gallons of ,water1 and half an ,ounce  
of ,hops2 boil them near an hour        
together4 ,then pour it upon a peck of  
,malt4 ,have a care the ,malt be not too
 small ground2 for then it will never   

make clear ,ale4 ,let it soak so near   
two hours4 ,then let it run from the    
,malt1 and boil it only one walm or two4
 ,let it stand cooling till it be cool  
enough to work with barm1 which let be  
of ,beer rather than ,ale1 about half a 
pint4  ,after it hath wrought some      
hours1 when you see it come to it's     
height1 and is near beginning to fall in
 working1 ,tun it into a barrel of eight
 ,gallons2 and in four or five days it  
will be fit to broach to drink4 ,since  
,i have caused the wort to be boiled a  
good half hour2 since again ,i boil it a
 good hour1 and it is much the better2  
because the former ,ale tasted a little 
,raw4 ,now because it consumes in       
boiling1 and would be too strong1 if    
this ,malt made a less proportion of    
,ale2 ,i have added a ,gallon of water  
at the first1 taking fifteen ,gallons   
instead of fourteen4 ,since ,i have     
added half a peck of ,malt to the former
 proportions1 to make it a little       
stronger in ,winter4   ,,apple ,,drink  

,,with ,,sugar1 ,,honey1 c  ,a very     
pleasant drink is made of ,apples1 thus2
 ,boil sliced ,apples in water1 to make 
the water strong of ,apples1 as when you
 make to drink it for coolness and      
pleasure4 ,sweeten it with ,sugar to    
your tast1 such a quantity of sliced    
,apples1 as would make so much water    
strong enough of ,apples2 and then      
bottle it up close for three or four    
months4 ,there will come a thick mother 
at the top1 which being taken off1 all  
the rest will be very clear1 and quick  
and pleasant to the taste1 beyond any   
,cider4 ,it will be the better to most  
taste1 if you put a very little         
,rosemary into the liquor1 when you boil
 it1 and a little ,limon-peel into each 
bottle1 when you bottle it up4   ,,to   
,,make ,,stepponi  ,take a ,gallon of   
,conduit-water1 one pound of blew       
,raisins of the ,sun stoned1 and half a 
pound of ,sugar4 ,squeese the juyce of  
two ,limons upon the ,raisins and       
,sugar1 and slice the rindes upon them4 

,boil the water1 and pour it so hot upon
 the ingredients in an earthen pot1 and 
stir them well together4 ,so let it     
stand twenty four hours4 ,then put it   
into bottles 7having first let it run   
through a strainer7 and set them in a   
,cellar or other cool place4   ,,weak   
,,honey-,,drink  ,take nine pints of    
warm fountain water1 and dissolve in it 
one pint of pure ,white-honey1 by laving
 it therein1 till it be dissolved4 ,then
 boil it gently1 skimming it all the    
while1 till all the scum be perfectly   
scummed off2 and after that boil it a   
little longer1 peradventure a quarter of
 an hour4 ,in all it will require two or
 three hours boiling1 so that at last   
one third part may be consumed4 ,about a
 quarter of an hour before you cease    
boiling1 and take it from the fire1 put 
to it a little spoonful of cleansed and 
sliced ,ginger2 and almost half as much 
of the thin yellow rinde of ,orange1    
when you are even ready to take it from 
the fire1 so as the ,orange boil only   

one walm in it4 ,then pour it into a    
well-glased strong deep great           
,gally-pot1 and let it stand so1 till it
 be almost cold1 that it be scarce      
,luke-warm4 ,then put to it a little    
silver-spoonful of pure ,ale-yest1 and  
work it together with a ,ladle to make  
it ferment3 as soon as it beginneth to  
do so1 cover it close with a fit cover1 
and put a thick dubbled woollen cloth   
about it4 ,cast all things so that this 
may be done when you are going to bed4  
,next morning when you rise1 you will   
find the barm gathered all together in  
the middle2 scum it clean off with a    
silver-spoon and a feather1 and bottle  
up the ,liquor1 stopping it very close4 
,it will be ready to drink in two or    
three days2 but it will keep well a     
month or two4 ,it will be from the first
 very quick and pleasant4   ,,mr4       
,,webb',s ,,ale ,,and ,,bragot  ,five   
,bushels of ,malt will make two         
,hogsheads4 ,the first running makes one
 very good ,hogshead1 but not very      

strong2 the second is very weak4 ,to    
this proportion boil a quarter of a     
,pound of ,hops in all the water that is
 to make the two ,hogsheads2 that is1   
two ,ounces to each ,hogshead4 ,you put 
your water to the ,malt in the ,ordinary
 way4 ,boil it well1 when you come to   
work it with yest1 take very good       
,beer-yest1 not ,ale-yest4  ,to make    
,bragot1 ,he takes the first running of 
such ,ale1 and boils a less proportion  
of ,honey in it1 then when ,he makes    
,his ordinary ,meath2 but dubble or     
triple as much spice and herbs4 ,as for 
,example to twenty ,gallons of the      
,strong-wort1 he puts eight or ten      
pound1 7according as your taste liketh  
more or less honey7 of honey2 ,but at   
least triple as much herbs1 and triple  
as much spice as would serve such a     
quantity of small ,mead as ,he made ,me 
7,for to a stronger ,mead you put a     
greater proportion of ,herbs and ,spice1
 then to a small2 by reason that you    
must keep it a longer time before you   

drink it2 and the length of time mellows
 and tames the taste of the herbs and   
spice74 ,and when it is tunned in the   
vessel 7after working with the barm7 you
 hang in it a bag with bruised spices   
7rather more then you boiled in it7     
which is to hang in the barrel all the  
while you draw it4  ,he makes also ,mead
 with the second weak running of the    
,ale2 and to this ,he useth the same    
proportions of honey1 herbs and spice1  
as for his small ,mead of pure water2   
and useth the same manner of boiling1   
working with yest1 and other            
,circumstances1 as in making of that4   
,,the ,,countess ,,of ,,newport',s      
,,cherry ,,wine  ,pick the best         
,cherries free from rotten1 and pick the
 stalk from them2 put them into an      
earthen ,pan4 ,bruise them1 by griping  
and straining them in your hands1 and   
let them stand all night2 on the next   
day strain them out 7through a ,napkin2 
which if it be a course and thin one1   
let the juyce run through a ,hippocras  

or gelly bag1 upon a pound of fine pure 
,sugar in powder1 to every ,gallon of   
juyce7 and to every gallon put a pound  
of ,sugar1 and put it into a vessel4 ,be
 sure your vessel be full1 or your wine 
will be spoiled2 you must let it stand a
 month before you bottle it2 and in     
every bottle you must put a lump 7a     
piece as big as a ,nutmeg7 of ,sugar4   
,the vessel must not be stopt until it  
hath done working4   ,,strawberry ,,wine
  ,bruise the ,strawberries1 and put    
them into a ,linnen-bag which hath been 
a little used1 that so the ,liquor may  
run through more easily4 ,you hang in   
the bag at the bung into the vessel1    
before you do put in your ,strawberries4
 ,the quantity of the fruit is left to  
your discretion2 for you will judge to  
be there enough of them1 when the colour
 of the wine is high enough4 ,during the
 working1 you leave the bung open4 ,the 
working being over1 you stop your       
vessel4 ,cherry-wine is made after the  
same fashion4 ,but it is a little more  

troublesome to break the ,cherry-stones4
 ,but it is necessary1 that if your     
,cherries be of the black soure         
,cherries1 you put to it a little       
,cinnamon1 and a few ,cloves4   ,,to    
,,make ,,wine ,,of ,,cherries ,,alone   
,take one hundred pounds weight1 or what
 quantity you please1 of ripe1 but      
sound1 pure1 dry and well gathered      
,cherries4 ,bruise and mash them with   
your hands to press out all their juyce1
 which strain through a boulter cloth1  
into a deep narrow ,woodden tub1 and    
cover it close with clothes4 ,it will   
begin to work and ferment within three  
or four hours1 and a thick foul scum    
will rise to the top4 ,skim it off as it
 riseth to any good head1 and presently 
cover it again4 ,do this till no more   
great quantity of scum arise1 which will
 be four or five times1 or more4 ,and by
 this means the ,liquor will become     
clear1 all the gross muddy parts rising 
up in scum to the top4 ,when you find   
that the height of the working is past1 

and that it begins to go less1 tun it   
into a barrel1 letting it run again     
through a boulter1 to keep out all the  
gross feculent substance4 ,if you should
 let it stay before you tun it up1 till 
the working were too much deaded1 the   
wine would prove dead4 ,let it remain in
 the barrel close stopped1 a month or   
five weeks4 ,then draw it into bottles1 
into each of which put a lump of fine   
,sugar1 before you draw the wine into   
it1 and stop them very close1 and set   
them in a cold ,cellar4 ,you may drink  
them after three or four months4 ,this  
wine is exceeding pleasant1 strong1     
spiritful and comfortable4     ,,of     
,,cookery   ,,to ,,make ,a ,,sack       
,,posset  ,boil two wine-quarts of      
,sweet-cream in a ,possnet2 when it hath
 boiled a little1 take it from the fire1
 and beat the yolks of nine or ten fresh
 ,eggs1 and the whites of four with it1 
beginning with two or three spoonfuls1  
and adding more till all be             
incorporated2 then set it over the fire1

 to recover a good degree of heat1 but  
not so much as to boil2 and always stir 
it one way1 least you break the         
consistence4 ,in the mean time1 let half
 a pint of ,sack or ,white muscadin boil
 a very little in a bason1 upon a       
,chafing-dish of ,coals1 with three     
quarters of a pound of ,sugar1 and three
 or four quartered ,nutmegs1 and as many
 pretty big pieces of sticks of         
,cinnamon4 ,when this is well scummed1  
and still very hot1 take it from the    
fire1 and immediately pour into it the  
cream1 beginning to pour neer it1 but   
raising by degrees your hand so that it 
may fall down from a good height2 and   
without anymore to be done1 it will then
 be fit to eat4 ,it is very good kept   
cold as well as eaten hot4 ,it doth very
 well with it1 to put into the ,sack    
7immediately before you put in the      
cream7 some ,ambergreece1 or            
,ambered-sugar1 or ,pastils4 ,when it is
 made1 you may put powder of ,cinnamon  
and ,sugar upon it1 if you like it4     

,,another  ,to two quarts of ,cream1 if 
it be in the ,summer1 when the ,cream is
 thick and best1 take but two or three  
yolks of ,eggs4 ,but in the ,winter when
 it is thin and hungry1 take six or     
seven2 but never no whites4 ,and of     
,sack or ,muscadin1 take a good third   
7scarce half7 of a pint2 and three      
quarters of a pound of fine ,sugar4 ,let
 the ,sugar and ,sack boil well         
together1 that it be almost like a      
,syrup2 and just as you take it from the
 fire1 put in your ground ,amber or     
,pastils1 and constantly pour in the    
,cream with which the ,eggs are         
incorporated2 and do all the rest as is 
said in the foregoing ,process4         
,ambered-sugar is made by grinding very 
well1 four grains of ,ambergreece1 and  
one of ,musk1 with a little fine ,sugar2
 or grinding two or three ,spanish      
,pastils very small4   ,a ,,plain       
,,ordinary ,,posset  ,put a pint of good
 ,milk to boil2 as soon as it doth so1  
take it from the fire1 to let the great 

heat of it cool a little2 for doing so1 
the curd will be the tenderer1 and the  
whole of a more uniform consistence4    
,when it is prettily cooled1 pour it    
into your pot1 wherein is about two     
spoonfuls of ,sack1 and about four of   
,ale1 with sufficient ,sugar dissolved  
in them4 ,so let it stand a while near  
the fire1 till you eat it4   ,a ,,sack  
,,posset  ,take three pints of ,cream2  
boil in it a little ,cinnamon1 a ,nutmeg
 quartered1 and two spoonfuls of grated 
bread2 then beat the yolks of twelve    
,eggs very well with a little cold      
,cream1 and a spoonful of ,sack4 ,when  
your ,cream hath boiled about a quarter 
of an hour1 thicken it up with the      
,eggs1 and sweeten it with ,sugar2 and  
take half a pint of ,sack and six       
spoonfuls of ,ale1 and put into the     
basin or dish1 you intend to make it in1
 with a little ,ambergreece1 if you     
please4 ,then pour your ,cream and ,eggs
 into it1 holding your hand as high as  
conveniently you can1 gently stirring in

 the basin with the spoon as you pour   
it2 so serve it up4 ,if you please you  
may strew ,sugar upon it4  ,you may     
strew ,ambred sugar upon it1 as you eat 
it2 or ,sugar-beaten with ,cinnamon1 if 
you like it4   ,a ,,barley ,,sack       
,,posset  ,take half a pound or more of 
,french barley1 7not ,perle-barley7 and 
pour scalding water upon it1 and wash it
 well therein1 and strain it from the   
water1  put it into the ,corner of a    
,linnen-cloth and tie it up fast there1 
and strike it a dozen or twenty blows   
against a firm table or block1 to make  
it tender by such bruising it1 as in the
 ,countrey is used with wheat to make   
frumenty4 ,then put it into a large     
skillet with three pints of good milk4  
,boil this till at least half be        
consumed1 and that it become as thick as
 hasty pudding1 which will require at   
least two hours2 and it must be         
carefully stirred all the while1 least  
it burn too3 which if by some little    
inadvertence it should do1 and that some

 black burned substance sticketh to the 
bottom of the skillet1 pour all the good
 matter from it into a fresh skillet 7or
 into a basin whiles you scoure this7   
and renew boiling till it be very thick2
 ,all which is to make the barley very  
tender and pulpy1 and will at least     
require two or near three hours4 ,then  
pour to it three pints of good ,cream1  
and boil them together a little while1  
stirring them always4 ,it will be       
sometime before the cold ,cream boil1   
which when it doth1 a little will       
suffice4 ,then take it from the fire1   
and season it well with ,sugar4 ,then   
take a quarter of a pint of ,sack1 and  
as much ,rhenish-wine 7or more of each7 
and a little ,verjuyce1 or sharp ,cider1
 or juyce of ,orange1 and season it well
 with ,sugar 7at least half a pound to  
both7 and set it over ,coals to boil4   
,which when it doth1 and the ,sugar is  
well melted1 pour the ,cream into it2 in
 which ,cream the barley will be settled
 to the bottom by standing still        

unmoved1 after the ,sugar is well       
stirred and melted in it1 or pour it    
through a hair-sieve2 and you may boil  
it again1 that it be very hot1 when you 
mingle them together2 else it may chance
 not curdle4 ,some of the barley 7but   
little7 will go over with it1 and will  
do no hurt4 ,after you have thus made   
your ,posset1 let it stand warm a while 
that the curd may thicken3 but take heed
 it boil not1 for that would dissolve it
 again into the consistence of ,cream4  
,when you serve it up1 strew it over    
with ,powder of ,cinnamon and ,sugar4   
,it will be much the better1 if you     
strew upon it some ,ambergreece ground  
with ,sugar4 ,you may boil bruised      
sticks of ,cinnamon in the ,cream1 and  
in the ,sack1 before you mingle them4   
,you must use clear ,char-coal-fire     
under your vessels4 ,the remaining      
barley will make good barley ,cream1    
being boiled with fresh ,cream and a    
little ,cinnamon and ,mace2 to which you
 may add a little ,rosemary and ,sugar1 

when it is taken from the fire3 or      
butter it as you do wheat4 ,or make a   
pudding of it1 putting to it a ,pint of 
,cream1 which boil2 then add four or    
five yolks1 and two whites of ,eggs1 and
 the ,marrow of two bones cut small1 and
 of one in lumps3 sufficient ,sugar1 and
 one ,nutmeg grated4 ,put this either to
 bake raw1 or with puff-past beneath and
 above it in the dish4 ,a pretty smart  
heat1 as for white ,manchet1 and three  
quarters of an hour in the ,oven4 ,you  
may make the like with great ,oat-meal  
scalded 7not boiled7 in ,cream1 and     
soaked a night2 then made up as the     
other4   ,,my ,,lord ,,of ,,carlile',s  
,,sack-,,posset  ,take a ,pottle of     
,cream1 and boil in it a little whole   
,cinnamon1 and three or four flakes of  
,mace4 ,to this proportion of ,cream put
 in eighteen yolks of ,eggs1 and eight  
of the whites2 a pint of ,sack2 beat    
your ,eggs very well1 and then mingle   
them with your ,sack4 ,put in three     
quarters of a pound of ,sugar into the  

,wine and ,eggs with a ,nutmeg grated1  
and a little beaten ,cinnamon2 set the  
basin on the fire with the wine and     
,eggs1 and let it be hot4 ,then put in  
the ,cream boyling from the fire1 pour  
it on high1 but stir it not2 cover it   
with a dish1 and when it is settled1    
strew on the top a little fine ,sugar   
mingled with three grains of            
,ambergreece1 and one grain of ,musk1   
and serve it up4   ,a ,,syllabub  ,my   
,lady ,middlesex makes ,syllabubs for   
little ,glasses with spouts1 thus4 ,take
 #c pints of sweet ,cream1 one of quick 
white wine 7or ,rhenish71 and a good    
wine glassful 7better the #a_/d of a    
pint7 of ,sack3 mingle with them about  
three quarters of a pound of fine ,sugar
 in ,powder4 ,beat all these together   
with a whisk1 till all appeareth        
converted into froth4 ,then pour it into
 your little ,syllabub-glasses1 and let 
them stand all night4 ,the next day the 
,curd will be thick and firm above1 and 
the drink clear under it4 ,i conceive it

 may do well1 to put into each glass    
7when you pour the liquor into it7 a    
sprig of ,rosemary a little bruised1 or 
a little ,limon-peel1 or some such thing
 to quicken the taste2 or use           
,amber-sugar1 or spirit of ,cinnamon1 or
 of ,lignum-,cassiae2 or ,nutmegs1 or   
,mace1 or ,cloves1 a very little4   ,a  
,,good ,,dish ,,of ,,cream  ,boil a     
quart of good ,cream with sticks of     
,cinnamon and quartered ,nutmeg and     
,sugar to your taste4 ,when it is boiled
 enough to have acquired the taste of   
the ,spice1 take the whites of six ,new 
laid eggs1 and beat them very well with 
a little ,fresh-cream1 then pour them to
 your boyling ,cream1 and let them boil 
a walm or two4 ,then let it run through 
a boulter1 and put a little ,orange     
flower-water to it1 and sliced bread2   
and so serve it up cold4   ,,an         
,,excellent ,,spanish ,,cream  ,take two
 quarts 7you must not exceed this       
proportion in one vessel7 of perfectly  
,sweet-cream1 that hath not been jogged 

with carriage2 and in a ,possnet set it 
upon a clear lighted ,char-coal-fire1   
not too hot4 ,when it beginneth to boil1
 cast into it a piece of double refined 
hard ,sugar about as much as two        
,walnuts1 and with a spoon stir the     
,cream all one way4 ,after two or three 
rounds1 you will perceive a thick ,cream
 rise at the top4 ,scum it off with your
 spoon1 and lay it in another dish4 ,and
 always stir it the same way1 and more  
,cream will rise2 which as it doth rise1
 you put it into your dish1 one lare    
upon an other4 ,and thus almost all the 
,cream will turn into this thick ,cream1
 to within two or three spoonfuls4 ,if  
you would have it sweeter1 you may strew
 some ,sugar upon the top of it4 ,you   
must be careful not to have the heat too
 much2 for then it will turn to oyl2 as 
also if the ,cream have been carried4   
,if you would have it warm1 set the dish
 you lay it in1 upon a ,chafing-dish of 
,coals4   ,,another ,,clouted ,,cream   
,milk your ,cows in the evening about   

the ordinary hour1 and fill with it a   
little ,kettle about three quarters     
full1 so that there may be happily two  
or three ,gallons of ,milk4 ,let this   
stand thus five or six hours4 ,about    
twelve a ,clock at night kindle a good  
fire of ,charcoal1 and set a large      
,trivet over it4 ,when the fire is very 
clear and quick1 and free from all      
smoak1 set your ,kettle of ,milk over it
 upon the ,trivet1 and have in a pot by 
a quart of good ,cream ready to put in  
at the due time2 which must be1 when you
 see the ,milk begin to boil simpringly4
 ,then pour in the ,cream in a little   
stream and low1 upon a place1 where you 
see the milk simper3 ,this will         
presently deaden the boiling1 and then  
you must pour in no more ,cream there1  
but in a fresh place1 where it simpreth 
and bubbeleth a little4 ,continue this  
pouring in1 in new places where the milk
 boileth1 till all your ,cream is in1   
watching it carefully to that end4 ,then
 let it continue upon the fire to boil1 

till you see all the ,milk rise up      
together to the top1 and not in little  
parcels here and there1 so that it would
 run over1 if it should stay longer upon
 the fire4 ,then let two persons take it
 steadily off1 and set it by in a       
,cool-room to stand unmoved1 uncovered2 
but so as no ,motes may fall in1 for the
 rest of that night1 and all the next   
day and night1 and more1 if you would   
have it thicker4 ,then an hour or two   
before ,dinner cut the thick ,cream at  
the top with a ,knife into squares as   
broad as your hand1 which will be the   
thicker the longer it hath stood4 ,then 
have a thin slice or skimmer of ,latton1
 and with that raise up the thick       
,cream1 putting your slice under it so  
nicely1 that you take up no milk with   
it2 and have a ,ladle or ,spoon in the  
other hand to help the cream upon the   
slice1 which thereby will become        
mingled3 and lay these parcels of ,cream
 in a dish1 into which you have first   
put a little raw ,cream1 or of that     

7between ,cream and ,milk7 that is      
immediately under the ,clouts4 ,to take 
the ,clouts the more conveniently1 you  
hold a back of a ,ladle or skimming-dish
 against the further side of the ,clout1
 that it may not slide away when the    
,latton slice shuffeth it on the other  
side to get under it1 and so the ,clout 
will mingle together or dubble up1 which
 makes it the thicker1 and the more     
graceful4 ,when you have laid a good    
,laire of ,clouts in the dish1 put upon 
it a little more fresh raw or boiled    
cream1 and then fill it up with the rest
 of the ,clouts4 ,and when it is ready  
to serve in1 you may strew a little     
,sugar upon it1 if you will you may     
sprinkle in a little ,sugar between     
every flake or clout of ,cream4 ,if you 
keep the dish thus laid a day longer    
before you eat it1 the ,cream will grow 
the thicker and firmer4 ,but if you keep
 it1 ,i think it is best to be without  
sugar or raw ,cream in it1 and put them 
in1 when you are to serve it up4 ,there 

will be a thin ,cream swimming upon the 
milk of the ,kettle after the ,clouts   
are taken away1 which is very sweet and 
pleasant to drink4 ,if you should let   
your clouts lie longer upon the milk1   
then ,i have said1 before you skim it   
off1 the ,milk underneath would grow    
soure1 and spoil the cream above4 ,if   
you put these clouts into a ,churn with 
other cream1 it will make very good     
butter1 so as no sugar have been put    
with it4   ,,my ,,lord ,,of ,s4         
,,alban',s ,,cresme ,,fouettee  ,put as 
much as you please to make1 of sweet    
thick cream into a dish1 and whip it    
with a bundle of white hard rushes1 7of 
such as they make whisks to brush       
cloaks7 tyed together1 till it come to  
be very thick1 and near a buttery       
substance4 ,if you whip it too long1 it 
will become butter4 ,about a good hour  
will serve in winter4 ,in summer it will
 require an hour and a half4 ,do not put
 in the dish1 you will serve it up in1  
till it be almost time to set it upon   

the table4 ,then strew some poudered    
fine sugar in the bottom of the dish it 
is to go in1 and with a broad spatule   
lay your cream upon it3 when half is    
laid in1 strew some more fine sugar upon
 it1 and then lay in the rest of the    
,cream 7leaving behinde some whey that  
will be in the bottom7 and strew more   
sugar upon that4 ,you should have the   
sugar-box by you1 to strew on sugar from
 time to time1 as you eat off the       
superficies1 that is strewed over with  
sugar4 ,if you would have your whipped  
cream light and frothy1 that hath but   
little substance in the eating1 make it 
of onely plain milk2 and if you would   
have it of a consistence between both1  
mingle cream and milk4   ,,to ,,make    
,,the ,,cream ,,curds  ,strain your     
,whey1 and set it on the fire2 make a   
clear and gentle fire under your kettle2
 as they rise1 put in ,whey1 so         
continuing till they are ready to skim4 
,then take your skimmer1 and put them on
 the bottom of a hair sieve1 so let them

 drain till they are cold2 then take    
them off1 and put them into a basin1 and
 beat them with two or three spoonfuls  
of ,cream and ,sugar4   ,,to ,,make     
,,clouted ,,cream  ,take two ,gallons   
more or less of new milk1 set it upon a 
clear fire2 when it is ready to boil1   
put in a quart of sweet cream1 and take 
it off the fire1 and strain it through a
 hair sieve into earthen pans2 let it   
stand two days and two nights2 then take
 it off with a skimmer2 strew sugar on  
the cream1 and serve it to the ,table4  
,,to ,,make ,a ,,whip ,,syllabub  ,take 
the whites of two ,eggs1 and a pint of  
,cream1 six spoonfuls of ,sack1 as much 
,sugar as will sweeten it2 then take a  
,birchen rod and whip it2 as it riseth  
with froth1 skim it1 and put it into the
 ,syllabub pot2 so continue it with     
whipping and skimming1 till your        
,syllabub pot be full4   ,,to ,,make ,a 
,,plain ,,syllabub  ,take a pint of     
,verjuyce in a bowl2 milk the ,cow to   
the ,verjuyce2 take off the ,curd2 and  

take sweet-cream and beat them together 
with a little ,sack and ,sugar2 put it  
into your ,syllabub pot2 then strew     
,sugar on it1 and so send it to the     
,table4   ,,concerning ,,potages  ,the  
ground or body of ,potages must always  
be very good broth of ,mutton1 ,veal and
 ,volaille4 ,now to give good taste1 you
 vary every month of the year1 according
 to the herbs and roots that are in     
season4 ,in ,spring and ,summer you use 
,cersevil1 ,oseille1 ,borage1 ,bugloss1 
,pourpier1 ,lettice1 ,chicoree and      
,cowcombers quartered1 etc4 ,the manner 
of using them is to boil store of them  
about half an hour or a quarter1 in a   
pot by it self1 with some bouillon taken
 out off the great pot2 half an hour    
before dinner1 take light bread well    
dryed from all moisture before the fire2
 then cut in slices1 laid in a dish over
 coals1 pour upon it a ladleful of      
broath1 no more then the bread can      
presently drink up2 which when it hath  
done1 put on another ladleful1 and stew 

that1 till it be drunk up2 repeat this  
three or four times1 a good quarter of  
an hour in all1 till the bread is       
swelled like a gelly 7if it be too long1
 it will grow glewy and stick to the    
dish7 and strong of broth2 then fill it 
up near full with the same strong broth1
 which having stewed a while1 put on the
 broth and herbs1 and your ,capon or    
other meat upon that1 and so let it stew
 a quarter of an hour longer1 then turn 
it up4  ,in winter1 boil half an hour a 
pretty bundle of ,parsley1 and half as  
much of ,sives1 and a very little       
,thyme1 and ,sweet-marjoram2 when they  
have given their taste to the herbs1    
throw the bundle away1 and do as        
abovesaid with the bread4 ,deeper in the
 ,winter1 ,parsley-roots1 and           
,white-chicoree1 or ,navets1 or         
,cabbage1 which last must be put in at  
first1 as soon as the pot is skimmed2   
and to colour the bouillon it is good to
 put into it 7sooner or later1 according
 to the coursness or fineness of what   

you put in7 ,partridges or ,wild-duck1  
or a fleshy piece of ,beef half rosted4 
,green-pease may some of them be boiled 
a pretty while in the great pot2 but    
others in a pot by themselves1 with some
 ,bouillon no longer then as if they    
were to eat buttered1 and put upon the  
dish1 containing the whole stock a      
quarter of an hour after the other hath 
stewed a quarter of an hour upon the    
bread4 ,sometimes ,old-pease boiled in  
the broth from the first1 to thicken it1
 but no ,pease to be served in with it4 
,sometimes a piece of the bottom of a   
,venison ,pasty1 put in from the first4 
,also ,venison bones4   ,,plain         
,,savoury ,,english ,,potage  ,make it  
of ,beef1 ,mutton and ,veal2 at last    
adding a ,capon1 or ,pigeons4 ,put in at
 first a quartered ,onion or two1 some  
,oat-meal1 or ,french barley1 some      
bottome of a ,venison-pasty-crust1      
twenty whole grains of ,pepper3 four or 
five ,cloves at last1 and a little      
bundle of sweet-herbs1 store of         

,marigold-flowers4 ,you may put in      
,parsley or other herbs4  ,or make it   
with ,beef1 ,mutton and ,veal1 putting  
in some ,oat-meal1 and good pot-herbs1  
as ,parsley1 ,sorrel1 ,violet-leaves1   
etc4 ,and a very little ,thyme and      
,sweet-marjoram1 scarce to be tasted3   
and some ,marigold leaves1 at last4 ,you
 may begin to boil it overnight1 and let
 it stand warm all night2 then make an  
end of boiling it next morning4 ,it is  
well to put into the pot1 at first1     
twenty or thirty corns of whole ,pepper4
   ,,potage ,,de ,,blanc ,,de ,,chapon  
,make first a very good bouillon1       
seasoned as you like4 ,put some of it   
upon the white flesh of a ,capon or ,hen
 a little more than half-rosted4 ,beat  
them well in a ,mortar1 and strain out  
all the juyce that will come4 ,you may  
put more broth upon what remains in the 
strainer1 and beat again1 and strain it 
to the former4 ,whiles this is doing1   
put some of your first plain broth upon 
some dryed bread to mittonner well4 ,let

 there be no more broth1 then just to do
 that4 ,none to swim thin over4 ,when   
you will serve the potage in1 pour the  
white liquor upon the swelled and       
gellied-bread1 and let them stew        
together a little upon the ,coals4 ,when
 it is through hot1 take it off1 and    
squeese some limon or orange into it1   
and so send it in presently4 ,it mendeth
 a ,bouillon much1 to boil in it some   
half-rosted ,volaille1 or other good    
meat4   ,,to ,,make ,,spinage-,,broth   
,take strong broth1 and boil a neck of  
,mutton1 and a ,marrow-bone in it1 and  
skim it very well2 then put in half a   
pound of ,french barley1 and a bundle of
 sweet herbs1 and two or three blades of
 ,large-mace4 ,let these boil very well4
 ,then mince half a peck of ,spinage1   
and two great ,onions very small1 and   
let it boil one hour or more2 season it 
with salt as you please1 and send the   
,mutton and the ,marrow-bone in a dish  
with ,french bread or ,manchet to the   
,table4   ,,ordinary ,,potage  ,take the

 fleshy and sinewy part of a leg of     
,beef1 crag-ends of necks of ,veal and  
,mutton4 ,put them in a ten quarts pot1 
and fill it up with water4 ,begin to    
boil about six a clock in the ,morning1 
to have your potage ready by ,noon4     
,when it is well skimmed1 put in two or 
three large ,onions in quarters1 and    
half a loaf 7in one lump7 of light      
,french bread1 or so much of the bottom 
crust of a ,venison ,pasty2 all which   
will be at length clean dissolved in the
 broth4 ,in due time season it with     
,salt1 a little ,pepper1 and a very few 
,cloves4 ,likewise at a fit distance1   
before it be ended boiling1 put in store
 of good herbs1 as in ,summer1 ,borrage1
 ,bugloss1 ,purslain1 ,sorel1 ,lettice1 
,endive1 and what else you like2 in     
,winter1 ,beetes1 ,endive1              
,parsley-roots1 ,cabbage1 ,carrots1     
whole ,onions1 ,leeks1 and what you can 
get or like1 with a little              
,sweet-marjoram and exceeding little    
,thyme4 ,order it so that the broth be  

very strong and good4 ,to which end you 
may after four hours 7or three7 boil a  
,hen or ,capon in it2 light             
,french-bread sliced1 must be taken     
about noon1 and tosted a little before  
the fire1 or crusts of crisp new        
,french-bread2 lay it in a dish1 and    
pour some of the broth upon it1 and let 
it stew a while upon a ,chafing-dish4   
,then pour in more ,broth1 and if you   
have a ,fowl1 lay it upon the bread in  
the broth1 and fill it up with broth1   
and lay the herbs and roots all over and
 about it1 and let it stew a little     
longer1 and so serve it up covered1     
after you have squeesed some juyce of   
,orange or ,limon1 or put some ,verjuyce
 into it4 ,or you may beat two or three 
,eggs1 with part of the broth1 and some 
,verjuyce1 or juyce of ,orange1 and then
 mingle it with the rest of the broth4  
,,barley ,,potage  ,take half a pound of
 ,french-barley1 and wash it in three or
 four hot-waters2 then tye it up in a   
course linnen-cloth and strike it five  

or six blows against the table2 for this
 will make it very tender4 ,put it into 
such a pot full of meat and water1 as is
 said in the ordinary potage1 after it  
is skimmed2 and season this with ,salt1 
,spice1 ,marjoram and ,thyme1 as you did
 the other4 ,an hour before you take it 
from the fire1 put into it a pound of   
the best ,raisins of the ,sun well      
washed2 at such a distance of time1 that
 they may be well plumped and tender1   
but not boiled to mash4 ,when the broth 
is enough boiled and consumed1 and very 
strong1 pour some of it upon sliced dry 
bread in a deep potage-dish1 or upon    
crusts1 and let it stew a while4 ,then  
pour on all the rest of the broth1 with 
the barley and ,raisins1 upon a ,capon  
or ,hen1 or piece of ,mutton or ,veal2  
and let it mittonner awhile upon the    
,chafing-dish1 then serve it in4        
,,stewed ,,broth  ,take a like quantity 
of water and flesh1 as in the others1   
adding two ,marrow bones3 which tie at  
the ends with pieces of ,linnen1 that   

the ,marrow may not melt out1 and make  
the broth too fat4 ,a while after it is 
skimmed1 put into it a loaf of ,french  
bread very thin sliced1 7which is better
 than grated7 and this will be all      
dissolved in the broth4 ,season it in   
due time with salt1 four or five flakes 
of ,mace1 and five or six ,cloves2 as   
also with sweet herbs3 ,and an hour1 or 
better1 before you take it off1 put in  
,raisins of the ,sun1 ,prunes1 and      
,currants1 of each one ,pound1 well     
picked and washed4 ,when it is boiled   
enough1 pour the broth into a bason1    
that if it be too fat1 you may take it  
off4 ,there season it with a little     
,sugar1 and four or five spoonfuls of   
,white-wine or ,sack4 ,then pour it upon
 sliced-bread1 and stew it a while4     
,then squeese an ,orange or ,limon 7or  
both7 upon it1 and serve it up with the 
,marrow-bones in it4   ,,an ,,english   
,,potage  ,make a good strong broth of  
,veal and ,mutton2 then take out the    
meat1 and put in a good ,capon or       

,pullet3 but first1 if it be very fat1  
parboil it a little to take away the    
,oyleness of it1 and then put it into   
the broth2 and when it hath boiled a    
little therein1 put in some grated      
bread1 a bundle of sweet herbs1 two or  
three blades of ,mace1 and a peeled     
,onion4 ,when it is ready to be dished  
up take the yolks of six ,eggs1 beat    
them very well with two or three        
spoonfuls of ,white-wine4 ,then take the
 ,capon out of the broth1 and thicken it
 up with the ,eggs1 and so dish it up   
with the ,capon1 and tostes of          
,white-bread or slices1 which you       
please2 and have ready boiled the       
,marrow of two or three bones with some 
tender boiled white ,endive1 and strew  
it over the ,capon4   ,,another ,,potage
  ,a good ,potage for dinner is thus    
made3 ,boil ,beef1 ,mutton1 ,veal1      
,volaille1 and a little piece of the    
,lean of a ,gammon of the best ,bacon1  
with some quartered ,onions1 7and a     
little ,garlick1 if you like it7 you    

need no salt1 if you have ,bacon1 but   
put in a little ,pepper and ,cloves4 ,if
 it be in the ,winter1 put in a ,bouquet
 of ,sweet-herbs1 or whole ,onions1 or  
,roots1 or ,cabbage4 ,if season of      
,herbs1 boil in a little of the broth   
apart1 some ,lettice1 ,sorrel1 ,borage1 
and ,bugloss1 c4 till they be only well 
mortified4 ,if you put in any gravy1 let
 it boil or stew a while with the broth2
 put it in due time upon the            
tosted-bread to ,mittoner1 c4 ,if you   
boil some half rosted meat with your    
broth1 it will be the better4           
,,portugal ,,broth1 ,,as ,,it ,,was     
,,made ,,for ,,the ,,queen  ,make very  
good broth with some lean of ,veal1     
,beef and ,mutton1 and with a brawny    
,hen or young ,cock4 ,after it is       
scummed1 put in an ,onion quartered1    
7and1 if you like it1 a ,clove of       
,garlick17 a little ,parsley1 a sprig of
 ,thyme1 as much ,minth1 a little balm2 
some ,coriander-seeds bruised1 and a    
very little ,saffron2 a little ,salt1   

,pepper and a ,clove4 ,when all the     
substance is boiled out of the meat1 and
 the broth very good1 you may drink it  
so1 or1 pour a little of it upon tosted 
sliced-bread1 and stew it1 till the     
bread have drunk up all that broth1 then
 add a little more1 and stew2 so adding 
by little and little1 that the bread may
 imbibe it and swell3 whereas if you    
drown it at once1 the bread will not    
swell1 and grow like gelly3 and thus you
 will have a good potage4 ,you may add  
,parsley-roots or ,leeks1 ,cabbage or   
,endive in the due time before the broth
 is ended boiling1 and time enough for  
them to become tender4 ,in the ,summer  
you may put in ,lettice1 ,sorrel1       
,purslane1 ,borage and ,bugloss1 or what
 other pot-herbs you like4 ,but green   
herbs do rob the strength and vigor and 
,cream of the ,potage4  ,the ,queen's   
ordinary ,bouillon de sante in a morning
 was thus4 ,a ,hen1 a handful of        
,parsley1 a sprig of ,thyme1 three of   
,spear-minth1 a little balm1 half a     

great ,onion1 a little ,pepper and      
,salt1 and a ,clove1 as much water as   
would cover the ,hen2 and this boiled to
 less then a pint1 for one good         
,porrenger full4   ,,nourissant ,,potage
 ,,de ,,sante  ,fill a large earthen pot
 with water1 and make it boil2 then take
 out half the water1 and put in ,beef   
and ,mutton 7fit pieces7 and boil and   
skim3 and as soon as it boils1 season it
 with ,salt and ,pepper4 ,after an hour 
and half1 or two hours1 put in a ,capon1
 and four or five ,cloves2 when it is   
within a good half hour of being boiled 
enough1 put in such herbs1 as you       
intend1 as ,sorrel1 ,lettice1 ,purslane1
 ,borage and ,bugloss1 or ,green-pease2 
and in the ,winter1 ,parsley-roots and  
,white-endive1 or ,navets1 c4 so pour   
the broth upon tosted light bread1 and  
let it stew a while in the dish covered4
 ,you should never put in fresh water4  
,and if you should through the consuming
 of the water by long boiling1 it must  
be boiling hot4 ,the less broth remains1

 the better is the ,potage1 were it but 
a ,porrenger full1 so that it would be  
stiff gelly when it is cold4 ,it is good
 to put into the water1 at the first1 a 
whole ,onion or two2 and if you will1 a 
spoonful of well-beaten orge monde or   
bottom crust of bread1 or some of the   
bottom of a ,venison ,pasty4   ,,potage 
,,de ,,sante  ,make strong broth with a 
piece of ,beef1 ,mutton and ,veal1      
adding a piece of the sinews of the leg 
of ,beef1 seasoning it with two great   
,onions quartered1 some ,cloves1 and    
,white-pepper4 ,in due time put in a    
,capon1 or take some broth out to boil  
it in4 ,but before you put in the       
,capon1 take out some of the ,broth1 in 
which boil and stew ,turneps first      
prepared thus4 ,fry them in scalding    
butter1 till they be tender2 then take  
them out with a holed skimmer1 and lay  
them in a holed dish warmed1 set in     
another whole dish4 ,when all the butter
 is quite drained out1 stew them in a   
,pipkin in the broth1 as is said above4 

,when you will make up your potage1 put 
some ,ladlefuls of the broth of the     
great pot 7driving away the fat with the
 ladle7 upon slices of scorched bread in
 a deep dish4 ,let this mittonner a     
while4 ,then lay the ,capon upon it1 and
 pour the ,turneps and broth of them    
over all4 ,a ,duck in lieu of a ,capon  
will make very good potage4 ,but then it
 is best1 to fry that first1 as the     
,turneps1 then boil it4   ,,potage ,,de 
,,sante  ,make a good and well-seasoned 
bouillon with lean ,beef1 ,mutton and   
,veal1 in which boil a ,capon4 ,boil    
with it either ,cabbage1 or ,turneps1 or
 whole ,onions4 ,the first two you put  
into the broth all over the dish2 but   
the ,onions you lay all round about the 
brim1 when you serve it in4 ,whiles the 
meat is boiling to make the bouillon1   
you rost a fleshy piece of ,beef        
7without fat7 of two or three pound2 and
 when it is half rosted1 squeese out all
 the juyce1 and put the flesh into the  
pot with the rest of the meat to boil1  

which will both colour and strengthen   
it4 ,when you find your ,bouillon good1 
pour it into the dish1 where your bread 
lieth sliced 7which must be very light  
and spungy1 and dryed first1 after it is
 sliced7 and let it mittonner a little4 
,then pour your gravy of beef upon it1  
7or of mutton7 and lay your ,capon upon 
it1 and lay in your roots round about   
it4 ,it is best to boil by themselves in
 some of the bouillon in a pot a part1  
the roots or ,onions4   ,,potage ,,de   
,,sante  ,mounsieur ,de ,s4 ,euremont   
makes thus his potage de sante and      
boiled meat for dinner1 being very      
,valetudinary4 ,put a knuckle of ,veal  
and a ,hen into an earthen ,pipkin with 
a ,gallon of water 7about nine of the   
,clock forenoon7 and boil it gently till
 you have skimmed it well4 ,when no more
 scum riseth 7which will be in about a  
quarter of an hour71 take out the ,hen  
7which else would be too much boiled17  
and continue boiling gently till about  
half an hour past ten4 ,then put in the 

,hen again1 and a handful of white      
,endive uncut at length1 which requireth
 more boiling then tenderer herbs4 ,near
 half hour after eleven1 put in two good
 handfuls of tender ,sorrel1 ,borage1   
,bugloss1 ,lettice1 ,purslane 7these two
 come later then the others1 therefore  
are not to be had all the winter7 a     
handful a piece1 a little ,cersevil1 and
 a little ,beet-leaves4 ,when he is in  
pretty good health1 that he may venture 
upon more savoury hotter things1 he puts
 in a large ,onion stuck round with     
,cloves1 and sometimes a little bundle  
of ,thyme and other hot savoury herbs2  
which let boil a good half hour or      
better1 and take them out1 and throw    
them away1 when you put in the tender   
herbs4 ,about three quarters after      
eleven1 have your slice dried bread     
ready in a dish1 and pour a ladleful of 
the broth upon it4 ,let it stew covered 
upon a ,chafing-dish4 ,when that is     
soaked in1 put on more4 ,so continue    
till it be well mittonee1 and the bread 

grown spungy1 and like a gelly4 ,then   
fill up the dish with broth1 and put the
 ,hen and ,veal upon it1 and cover them 
over with herbs1 and so serve it in4 ,he
 keeps of this broth to drink at night1 
or make a ,pan-cotto1 as also for next  
morning4 ,i like to adde to this1 a rand
 of tender brisket ,beef1 and the       
,cragg-end of a neck of ,mutton4 ,but   
the ,beef must have six hours boiling4  
,so put it on with all the rest at six a
 ,clock4 ,when it is well scummed1 take 
out all the rest4 ,at nine1 put in the  
,veal and ,mutton1 and thenceforwards1  
as is said above4 ,but to so much meat1 
and for so long boiling1 you must have  
at least three ,gallons of water4       
,either way you must boil always but    
leisurely1 and the pot covered as much  
as is convenient1 and season it in due  
time with a little salt1 as also with   
,pepper1 if you like it2 and if you be  
in vigorous health1 you may put a       
greater store of ,onions quartered4 ,the
 beets have no very good taste1         

peradventure it were best leave them    
out4 ,in health you may season the      
potage with a little juyce of ,orange4  
,in season green ,pease are good1 also  
,cucumbers4 ,in winter1 ,roots1         
,cabbage1 ,poix chiches1 ,vermicelli at 
any time4 ,you may use yolks of ,eggs   
beaten with some of the broth and juyce 
of ,oranges or ,verjuyce1 then poured   
upon the whole quantity4   ,,tea ,,with 
,,eggs  ,the ,jesuite that came from    
,china1 ,ann4 #affd1 told ,mr4 ,waller1 
,that there they use sometimes in this  
manner4 ,to near a pint of the infusion1
 take two yolks of new laid-eggs1 and   
beat them very well with as much fine   
,sugar as is sufficient for this        
quantity of ,liquor2 when they are very 
well incorporated1 pour your ,tea upon  
the ,eggs and ,sugar1 and stir them well
 together4 ,so drink it hot4 ,this is   
when you come home from attending       
business abroad1 and are very hungry1   
and yet have not conveniency to eat     
presently a competent meal4 ,this       

presently discusseth and satisfieth all 
rawness and indigence of the stomack1   
flyeth suddainly over the whole body and
 into the veins1 and strengthneth       
exceedingly1 and preserves one a good   
while from necessity of eating4 ,mr4    
,waller findeth all those effects of it 
thus with ,eggs4 ,in these parts1 ,he   
saith1 we let the hot water remain too  
long soaking upon the ,tea1 which makes 
it extract into it self the earthy parts
 of the herb4 ,the water is to remain   
upon it1 no longer that whiles you can  
say the ,miserere ,psalm very leisurely4
 ,then pour it upon the sugar1 or sugar 
and ,eggs4 ,thus you have only the      
spiritual parts of the ,tea1 which is   
much more active1 penetrative and       
friendly to nature4 ,you may from this  
regard take a little more of the herb2  
about one dragm of ,tea1 will serve for 
a pint of water2 which makes three      
ordinary draughts4   ,,nourishing       
,,broth  ,make a very good gelly-broth  
of ,mutton1 ,veal1 joynt-bones of each1 

a ,hen1 and some bones 7with a little   
meat upon them7 of rosted ,veal or      
,mutton1 breaking the bones that the    
marrow may boil out4 ,put to boil with  
these some barley 7first boiled in      
water1 that you throw away7 some        
,harts-horn rasped1 and some stoned     
raisins of the ,sun4 ,when the broth is 
thoroughly well boiled1 pour it from the
 ,ingredients1 and let it cool and      
harden into a gelly3 then take from it  
the fat on the top1 and the dregs in the
 bottom4 ,to a porrenger full of this   
melted1 put the yolk of a new-laid egg  
beaten with the juyce of an ,orange 7or 
less if you like it not so sharp7 and a 
little ,sugar2 and let this stew gently 
a little while altogether1 and so drink 
it4 ,some flesh of rosted ,veal or      
,mutton1 or ,capon1 besides the         
rosted-bones1 that have marrow in them1 
doth much amend the broth4  ,the ,joynts
 ,i have mentioned above1 are those1    
which the ,butchers cut off1 and throw  
to their dogs1 from the ends of         

shoulders1 legs1 and other bare long    
parts1 and have the sinews sticking to  
them4   ,,good ,,nourishing ,,potage    
,take any bones of rosted or boiled     
,beef1 from which the meat is never so  
clean eaten and picked2 as the ,ribs1   
the ,chine-bones1 the buckler           
plate-bone1 marrow-bones1 or any other1 
that you would think never so dry and   
insipid4 ,break them into such          
convenient pieces1 as may lie in your   
pipkin or pot2 also you may bruise them4
 ,put with them a good piece of the     
bloody piece of the throat of the ,beef1
 where he is sticked1 and store of water
 to these4 ,boil and scum them1 till the
 first foul scum is risen and taken     
away2 afterwards scum no more1 but let  
the blood boil into the broth4 ,you may 
put a quartered ,onion or two to them1  
if you like them4 ,after four or five   
hours boyling1 put in a good knuckle    
with some of the leg of ,veal2 and1 if  
you please1 a crag-end or two of necks  
of ,mutton4 ,let these boil very well   

with the rest4 ,you may put in what     
herbs you please1 in due time1 as       
,lettice1 ,sorrel1 ,borage and ,bugloss1
 ,spinage and ,endive1 ,purslane1 c4 and
 a bundle of sweet herbs3 ,in winter1   
,cabbage1 or ,turneps1 or               
,parsley-roots1 or ,endive1 c4 ,it will 
be done in two or three hours after the 
,veal and ,mutton are in4 ,pour out the 
broth1 and boil it a little by it self  
over a ,chafing-dish1 in some deep      
vessel1 to scum off the superfluous fat4
 ,then pour it upon tosted bread 7by    
degrees1 if you will1 stewing it1 to    
gelly it7 to serve it in 7after it hath 
stewed a little17 you must remember to  
season it with salt1 ,pepper and        
,cloves1 in the due time4 ,you will do  
well to quicken it with some ,verjuyce1 
or juyce of ,orange2 or with some yolks 
of ,eggs and the juyces1 if the broth be
 not over-strong4 ,green-pease in the   
season do well with the ,potage4 ,you   
may put in1 near the beginning1 some    
bottom of a ,peppered ,pasty1 or of a   

loaf of bread4   ,,wheaten ,,flommery   
,in the ,west-country1 they make a kind 
of ,flomery of wheat flower1 which they 
judge to be more harty and pleasant then
 that of ,oat-meal1 ,thus2 ,take half1  
or a quarter of a bushel of good ,bran  
of the best wheat 7which containeth the 
purest flower of it1 though little1 and 
is used to make starch17 and in a great 
woodden bowl or pail1 let it soak with  
cold water upon it three or four days4  
,then strain out the milky water from   
it1 and boil it up to a gelly or like   
starch4 ,which you may season with      
,sugar and ,rose or                     
,orange-flower-water1 and let it stand  
till it be cold1 and gellied4 ,then eat 
it with white or ,rhenish-wine1 or      
,cream1 or ,milk1 or ,ale4   ,,pap ,,of 
,,oat-,,meal  ,beat ,oat-meal small2 put
 a little of it to milk1 and let it boil
 stewingly1 till you see that the milk  
begins to thicken with it4 ,then strain 
the milk from the ,oat-meal 7this is as 
when you soak or boil out the substance 

of ,oatmeal with water1 to make         
,flomery17 then boil up that milk to the
 height of ,pap1 which sweeten with a   
little ,sugar1 and put to it some yolks 
of ,eggs dissolved in ,rose or          
,orange-,flower-water1 and let it       
mittonner a while upon the              
,chafing-dish1 and a little ,butter1 if 
you like it4 ,you may boil a little     
,mace in the ,milk4   ,,panado  ,beat a 
couple of ,new-laid-eggs in good clear  
broth2 heat this a little1 stirring it  
all the while4 ,then pour this upon a   
,panado made thick of the same broth2   
and keep them a little upon a           
,chafing-dish to incorporate1 stirring  
them all the while4   ,,barley ,,pap    
,boil ,barley in water usq4 ad          
,putrilaginem1 with a flake or two of   
,mace or a quartered ,nutmeg2 and when  
it is in a manner dissolved in water    
with long boiling1 strain out all the   
,cream or ,pap1 leaving the husks       
behind4 ,at the same time beat 7for one 
mess7 two ,ounces of blanched ,almonds  

with ,rose-water2 and when they are     
throughly beaten1 strain out their milk1
 7or you may put this to the ,barley    
before it is strained1 and strain them  
together7 and put it to the ,barley     
,pap1 and let them stew a while         
together2 then sweeten it with ,sugar to
 your taste4 ,or when you have boiled   
the ,barley in water very tender as     
above1 you may put ,milk to it1 and boil
 again to fitting thickness2 ,then      
strain it1 adding ,almonds as above4 ,or
 if you will1 and your stomack will bear
 it1 you may eat it without straining   
the barley 7but the ,almonds must be    
strained7 and you may put ,butter to it 
if you please4  ,you may do the like    
with ,oat-meal or ,rice2 or put ,pine   
,kernels 7first well watered7 with the  
,almonds4   ,,oat-,,meal ,,pap4 ,,sir   
,,john ,,colladon  ,put beaten ,oat-meal
 to soak an hour or two in milk1 as you 
do in water1 when you make ,flomery4    
,then strain it out into a ,possnet     
through a fitting strainer2 and if you  

judge it too thick of the ,oat-meal for 
sufficient boiling1 add more milk to it4
 ,set this to boil1 putting then into it
 a lump of ,sugar1 7about as big as a   
little ,wall nut7 and stir it well all  
the while1 that it burn not too4 ,about 
an hours boiling is sufficient1 by which
 time it should be grown pretty thick4  
,put then a good lump of fresh-butter to
 it1 which being well melted and stirred
 into the ,pap and incorporated with it1
 take it from the fire1 and put it into 
a dish1 and strew some fine sugar upon  
it1 or mingle some sugar with it to     
sweeten the whole quantity4 ,you may    
season it also with ,rose-water or      
,orange flower-water1 or ,ambergreece1  
or some ,yolks of ,new-laid-eggs4 ,you  
may put in a very little ,salt at the   
first4   ,,rice ,,and ,,orge ,,monde    
,boil a quart of ,milk in a large       
,pipkin2 as soon as it boileth1 take it 
from the fire1 and instantly put into it
 five or six good spoonfuls of picked   
,rice1 and cover it close1 and so let it

 stand soaking in the ,chimney-corner   
two hours4 ,then set in on the fire     
again1 to make it stew or boil          
simpringly for an hour1 or an hour and  
half more1 till it be enough4 ,then put 
sugar to it1 and so serve it in4  ,orge 
monde is done in the same manner2 only1 
you let that stand covered and warm all 
the while1 during three1 four or five   
hours1 and then you boil it simpringly  
three or four hours more4 ,the quantity 
must be more or less1 as you desire it  
thicker or thinner1 which after once    
tryal1 you will easily know how to      
proportion out4 ,the chief care must be1
 that the ,rice or ,barley be well      
homogeneated with the ,milk4            
,,smallage ,,gruel  ,in a ,marble mortar
 beat great ,oat-meal to meal 7which    
requireth long beating7 then boil it    
three or four hours in ,spring water4   
,to a possnet full of two or three      
quarts of water put about half a        
,porrenger full of ,oat-meal1 before it 
is beaten2 for after beating it         

appeareth more4 ,to this quantity put as
 much ,smallage as you buy for a peny1  
which maketh it strong of the ,herb1 and
 very green4 ,chop the smallage         
exceeding small1 and put it in a good   
half hour before you are to take your   
possnet from the fire4 ,you are to      
season your ,gruel with a little salt1  
at the due time2 and you may put in a   
little ,nutmeg and ,mace to it4 ,when   
you have taken it from the fire1 put    
into it a good proportion of butter1    
which stir well1 to incorporate with the
 ,gruel1 when it is melted4   ,,about   
,,water ,,gruel  ,when you set to the   
fire a big pot of ,oat-meal1 7which must
 be but once cut1 that is1 every corn   
cut once a two7 and water1 to make      
water-gruel2 ,let it boil long1 till it 
be almost boiled enough1 then make it   
rise in a great ebullition1 in great    
galloping waves1 and skim of all the    
top1 that riseth2 which may be a third  
part of the whole1 and is the ,cream1   
and hath no gross-visible ,oat-meal in  

it4 ,boil that a while longer by it     
self1 with a little ,mace and ,nutmeg1  
and season it with ,salt4 ,when it is   
enough1 take it off1 and put ,sugar1    
,butter1 and a little ,red rose-water to
 it1 and an ,egg with a little          
,white-wine1 if you like it1 and would  
have it more nourishing4 ,this is by    
much better1 then the part which        
remaineth below with the body of the    
,oat-meal4 ,yet that will make good     
,water-gruel for the servants4  ,if you 
boil it more leisurely you must skim off
 the ,cream1 as it riseth in boiling2   
else it will quickly sink down again to 
the rest of the gross ,oat-meal4 ,and   
thus you may have a finer ,cream then   
with hasty boiling4   ,,an ,,excellent  
,,and ,,wholesome ,,water-,,gruel ,,with
 ,,wood-,,sorrel ,,and ,,currants  ,into
 a ,possnet of two quarts of water1     
besides the due proportion of beaten    
,oat-meal1 put two handfuls of          
,wood-sorrel a little-chopped and       
bruised1 and a good quantity of picked  

and washed currants1 tyed loosly in a   
thin stuff bag 7as a bolter cloth74     
,boil these very well together1         
seasoning the ,composition in due time1 
with ,salt1 ,nutmeg1 ,mace1 or what else
 you please1 as ,rosemary c4 when it is 
sufficiently boiled1 strain the         
,oat-meal1 and press out all the juyce  
and humidity of the ,currants and       
,herbs1 throwing away the insipid husks2
 and season it with ,sugar and ,butter2 
and to each ,porrenger-ful two spoonfuls
 of ,rhenish-wine and the yolk of an    
,egg4   ,,the ,,queens ,,barley-,,cream 
,you must make a good barley-water1     
throwing away the three first waters as 
soon as they boil2 which will take up   
about three quarters of an hour4 ,then  
you boil a large quantity of water with 
the ,barley 7which thus prepared makes  
the water no more ,red or ,russet7      
during an hours space or more2 7that it 
may be strong of the ,barley2           
perle-,barley is best17 towards the     
latter end put in the ,pullet flead1 and

 the legs cut off2 ,if it should boil   
too long1 the emulsion would taste too  
fleshy4 ,when it is enough1 let the     
broth run clear from the ,barley and    
pullet1 and beat the ,almonds with the  
broth1 and strain them from it4 ,then   
sweeten it with ,sugar4 ,this is to make
 at least two ,english quarts of        
,emulsion4 ,i should like to put some   
pulp of ,barley1 boiled by it self1 to  
strain with the ,almond-,milk1 and1 if  
you will1 some ,melon seeds4 ,you may   
put some juyce of ,limon or ,orange to  
it4 ,also season it with ,cinnamon1 and 
make the broth stronger of the flesh4   
,the ,queens white ,potage is made only 
of the white flesh of ,capon beaten with
 good broth and strained1 and a little  
juyce of ,limon or ,orange2 but no      
,almonds4   ,,pressis ,,nourissant  ,the
 ,queen ,mothers ,pressis was thus made4
 ,take un ,gigot of ,mutton1 a piece of 
,veal1 and a ,capon 7or half the        
quantity of each of these7 and put them 
to rost with convenient fire1 till they 

are above half rosted1 or rather1 till  
they be two thirds rosted4 ,then take   
them off1 and squeese out all their     
juyce in a press with screws1 and scum  
all the fat from it1 and put it between 
two dishes upon a ,chafing-dish of      
,coals to boil a very little1 or rather 
but to heat well2 for by then it is     
through hot1 the juyce will be ripened  
enough to drink1 whereas before it was  
raw and bloody2 then if you perceive any
 fat to remain and swim upon it1 clense 
it away with a ,feather4 ,squeese the   
juyce of an ,orange 7through a holed    
spoon7 into half a ,porrenger full of   
this1 and add a little ,salt1 and drink 
it4 ,the ,queen used this at nights in  
stead of a ,supper2 for when she took   
this1 she did eat nothing else4 ,it is  
of great1 yet temperate nourishment4 ,if
 you take a couple of ,partridges in    
stead of a ,capon1 it will be of more   
nourishment1 but hotter4 ,great         
weaknesses and ,consumptions have been  
recovered with long use of this1 and    

strength and long life continued        
notably4 ,it is good to take two or     
three spoonfuls of it in a good ordinary
 bouillon4 ,i should like better the    
boiling the same things in a close      
flagon in bulliente ,balneo1 as my ,lady
 ,kent1 and ,my ,mother used4   ,,broth 
,,and ,,potage  ,mounsieur de ,bourdeaux
 used to take a mornings a broth1 thus  
made4 ,make a very good broth 7so as to 
gelly1 when it is cold71 a lean piece of
 a leg of ,veal1 the ,crag-end of a neck
 of ,mutton1 and a ,pullet1 seasoning it
 with a little ,salt1 ,cloves and       
,pepper to your mind4 ,beat some of it  
with a handful of blanched ,almonds and 
twenty husked-seeds of ,citron and      
strain it to the whole2 put ,sugar to   
it1 and so drink it as an ,emulsion4    
,otherwhiles ,he would make a ,potage of
 the broth1 7made without fruit71       
boiling and stewing it with some        
light-bread4   ,,pan ,,cotto  ,to make a
 ,pan ,cotto1 as the ,cardinals use in  
,rome1 ,take much thinner broth1 made of

 the fleshes as above 7or of ,mutton    
alone7 and boil it three hours1 gently  
and close covered in una pignata1 with  
lumps of fine light-bread tosted or     
dried4 ,un ,pan grattato is made the    
same way with fine light-bread grated4  
,season the broth of either lightly with
 ,salt1 and put in the ,spice at the    
last1 when the bread is almost boiled or
 stewed enough4 ,you may use juyce of   
,oranges to any of these4 ,a wholesom   
course of diet is1 to eat one of these1 
or ,panada1 or ,cream of ,oat-meal1 or  
,barley1 or two ,new-laid-eggs for      
break-fast2 and dine at four or five a  
,clock1 with ,capon or ,pullet or       
,partridg1 c4 beginning your meal with a
 little good nourishing ,potage4 ,two   
,poched ,eggs with a few fine dry-fryed 
collops of pure ,bacon1 are not bad for 
break-fast1 or to begin a meal4   ,,my  
,,lord ,,lumley',s ,,pease-,,porage     
,take two quarts of ,pease1 and put them
 into an ,ordinary quantity of ,water1  
and when they are almost boiled1 take   

out a pint of the ,pease whole1 and     
strain all the rest4 ,a little before   
you take out the pint of ,pease1 when   
they are all boiling together1 put in   
almost an ,ounce of ,coriander-seed     
beaten very small1 one ,onion1 some     
,mint1 ,parsley1 ,winter-savoury1       
,sweet-,marjoram1 all minced very small2
 when you have strained the ,pease1 put 
in the whole ,pease and the strained    
again into the pot1 and let them boil   
again1 and a little before you take them
 up1 put in half a pound of             
,sweet-butter4 ,you must season them in 
due time1 and in the ordinary proportion
 with ,pepper and ,salt4  ,this is a    
proportion to make about a ,gallon of   
,pease-porage4 ,the quantities are set  
down by guess4 ,the ,coriander-seeds are
 as much as you can conveniently take in
 the hollow of your hand4 ,you may put  
in a great good ,onion or two4 ,a pretty
 deal of ,parsley1 and if you will1 and 
the season afford them1 you may add what
 you like of other ,porage herbs1 such  

as they use for their ,porages in       
,france4 ,but if you take the savoury   
herbs dry1 you must crumble or beat them
 to small ,powder 7as you do the        
,coriander-seed7 and if any part of them
 be too big to pass through the         
strainer1 after they have given their   
taste to the quantity1 in boiling a     
sufficient while therein1 you put them  
away with the husks of the ,pease4 ,the 
,pint of ,pease that you reserve whole1 
is only to show that it is              
,pease-porage4 ,they must be of the     
thickness of ordinary ,pease-porage4    
,for which these proportions will make  
about a ,gallon4   ,,broth ,,for ,,sick 
,,and ,,convalescent ,,persons  ,put a  
,crag-end of a ,neck of ,mutton1 a      
,knuckle of ,veal1 and a ,pullet into a 
,pipkin of water1 with a spoonful or two
 of ,french-barley first scalded in a   
water or two4 ,the ,pullet is put in    
after the other meat is well skimmed1   
and hath boiled an hour4 ,a good hour   
after that1 put in a large quantity of  

,sorrel1 ,lettice1 ,purslane1 ,borage   
and ,bugloss1 and boil an hour more at  
least three hours in all4 ,before you   
put in the herbs1 season the broth with 
,salt1 a little ,pepper and ,cloves1    
strain out the broth and drink it4  ,but
 for ,potage1 put at first a good piece 
of fleshy young ,beef with the rest of  
the meat4 ,and put not in your herbs    
till half an hour before you take off   
the ,pot4 ,when you use not herbs1 but  
,carrots and ,turneps1 put in a little  
,peny-royal and a sprig of ,thyme4 ,vary
 in the season with ,green-pease1 or    
,cucumber quartered longwise1 or ,green 
sower ,verjuyce ,grapes2 always         
well-seasoned with ,pepper and ,salt and
 ,cloves4 ,you pour some of the broth   
upon the sliced-bread by little and     
little1 stewing it1 before you put the  
,herbs upon the ,potage4  ,the best way 
of ordering your bread in ,potages1 is  
thus4 ,take light spungy fine white     
,french-bread1 cut only the crusts into 
tosts4 ,tost them exceeding dry before  

the fire1 so that they be yellow4 ,then 
put them hot into a hot dish1 and pour  
upon them some very good strong broth1  
boiling hot4 ,cover this1 and let them  
stew together gently1 not boil2 and feed
 it with fresh-broth1 still as it       
needeth2 ,this will make the bread swell
 much1 and become like gelly4   ,,an    
,,excellent ,,posset  ,take half a pint 
of ,sack1 and as much ,rhenish wine1    
sweeten them to your taste with ,sugar4 
,beat ten yolks of ,eggs1 and eight of  
whites exceeding well1 first taking out 
the ,cocks-tread1 and if you will the   
skins of the yolks2 sweeten these also1 
and pour them to the wine1 add a stick  
or two of ,cinnamon bruised1 set this   
upon a ,chafing-dish to heat strongly1  
but not to boil2 but it must begin to   
thicken4 ,in the mean time boil for a   
quarter of an hour three pints of ,cream
 seasoned duly with ,sugar and some     
,cinnamon in it4 ,then take it off from 
boiling1 but let it stand near the fire1
 that it may continue scalding-hot      

whiles the wine is heating4 ,when both  
are as scalding-hot as they can be      
without boiling1 pour the ,cream into   
the wine from as high as you can4 ,when 
all is in1 set it upon the fire to stew 
for #a_/h of an hour4 ,then sprinkle all
 about the top of it the juyce of a     
#a_/d part of a ,limon2 and if you will1
 you may strew ,powder of ,cinnamon and 
,sugar1 or ,ambergreece upon it4        
,,pease ,,of ,,the ,,seedy ,,buds ,,of  
,,tulips  ,in the ,spring 7about the    
beginning of ,may7 the flowry-leaves of 
,tulips do fall away1 and there remains 
within them the end of the stalk1 which 
in time will turn to seed4 ,take that   
seedy end 7then very tender7 and pick   
from it the little excrescencies about  
it1 and cut it into short pieces1 and   
boil them and dress them as you would do
 ,pease2 and they will taste like       
,pease1 and be very savoury4   ,,boiled 
,,rice ,,dry  ,the manner of boiling    
,rice to eat with ,butter1 is this4 ,in 
a ,pipkin pour upon it as much water1 as

 will swim a good fingers breadth over  
it4 ,boil it gently1 till it be tender1 
and all the water drunk into the ,rice2 
which may be in a quarter of an hour or 
less4 ,stir it often with a woodden     
spatule or spoon1 that it burn not to   
the bottom3 ,but break it not4 ,when it 
is enough1 pour it into a dish1 and stew
 it with some ,butter1 and season it    
with sugar and ,cinnamon4 ,this ,rice is
 to appear dry1 excepting for the       
,butter1 that is melted in it4          
,,marrow ,,sops ,,with ,,wine  ,make    
thin tosts or slices of light ,french   
bread1 which dry well1 or toste a little
 by the fire1 then ,soak them in ,canary
 or old ,malaga-wine1 or fine ,muscat1  
and lay a row of them in a deep dish or 
bason2 then a row of lumps of ,marrow   
upon that2 then strew a little fine     
sugar mingled with some ,powder of      
,cinnamon and ,ambergreece 7and ,nutmeg1
 if you like it7 upon that4 ,then       
another row of sops1 c4 repeating this1 
till the dish be full3 and more ,sugar1 

,cinnamon and ,amber at the top1 then on
 the other rows4 ,if you will1 you may  
put a row of stoned ,raisins of the ,sun
 upon every row of ,marrow4 ,then cover 
the dish1 and put it in an ,oven to bake
 for half-an hour2 or till the ,marrow  
be sufficiently baked4   ,,capon ,,in   
,,white-,,broth  ,my ,lady of ,monmouth 
boileth a ,capon with white broth thus4 
,make reasonable good broth1 with the   
crag-ends of ,necks of ,mutton and ,veal
 7of which you must have so much as to  
be at least three quarts of ,white-broth
 in the dish with the ,capon1 when all  
is done1 else it will not come high     
enough upon the ,capon74 ,beat a quarter
 of a pound of blanched ,almonds with   
three or four spoonfuls of ,cream1 and1 
if you will1 a little ,rose water2 then 
add some of your broth to it1 so to draw
 out all their substance1 mingling it   
with the rest of your broth4 ,boil your 
,capon in fair-water by it self2 and a  
,marrow-bone or two by themselves in    
other water4 ,likewise some ,chess-nuts 

7in stead of which you may use          
,pistaccios1 or macerated ,pine kernels7
 and in other water some ,skirrits or   
,endive1 or ,parsley-roots1 according to
 the season4 ,also plumpsome ,raisins of
 the ,sun1 and stew some sliced ,dates  
with ,sugar and water4 ,when all is     
ready to joyn1 beat two or three        
,new-laid-eggs 7whites and all7 with    
some of the ,white-broth1 that must then
 be boiling1 and mingle it with the     
rest1 and let it boil on3 and mingle the
 other prepared things with it1 as also 
a little sliced ,oringiado 7from which  
the hard ,candy-sugar hath been soaked  
off with warm-water7 or a little peel of
 ,orange 7or some ,limon ,pickled with  
,sugar and ,vinegar1 such as serves for 
,salets7 which you throw away1 after it 
hath been a while boiled in it3 and put 
a little ,sack to your broth1 and some  
,ambergreece1 if you will1 and a small  
portion of ,sugar2 and last of all1 put 
in the ,marrow in lumps that you have   
knocked out of the boiled bones4 ,then  

lay your ,capon taken hot from the      
,liquor1 he is boiled in1 upon sippets  
and slices of tosted light bread1 and   
pour your broth and mixture upon it1 and
 cover it with another dish1 and let all
 stew together a while3 then serve it   
up4 ,you must remember to season your   
broth in due time with salt and such    
spices as you like4   ,,to ,,butter     
,,eggs ,,with ,,cream  ,take to a dozen 
of ,eggs a pint of ,cream2 beat them    
well together1 and put three quarters of
 a pound of ,butter to them1 and so set 
them on the fire to harden1 and stir    
them1 till they are as hard1 as you     
would have them4   ,,to ,,make          
,,cock-,,ale  ,take eight ,gallons of   
,ale2 take a ,cock and boil him well2   
then take four pounds of ,raisins of the
 ,sun well stoned1 two or three         
,nutmegs1 three or four flakes of ,mace1
 half a pound of ,dates2 beat these all 
in a ,mortar1 and put to them two quarts
 of the best ,sack2 and when the ,ale   
hath done working1 put these in1 and    

stop it close six or seven days1 and    
then bottle it1 and a month after you   
may drink it4   ,,to ,,make             
,,plague-,,water  ,take a pound of ,rue1
 of ,rosemary1 ,sage1 ,sorrel1          
,celandine1 ,mugwort1 of the tops of red
 brambles of ,pimpernel1 ,wild-dragons1 
,agrimony1 ,balm1 ,angelica of each a   
pound4 ,put these ,compounds in a ,pot1 
fill it with ,white-wine above the      
herbs1 so let it stand four days4 ,then 
still it for your use in a ,limbeck4    
,,another ,,plague-,,water  ,take ,rue1 
,agrimony1 ,wormwood1 ,celandine1 ,sage1
 ,balm1 ,mugwort1 ,dragons1 ,pimpernel1 
,marygold1 ,fetherfew1 ,burnet1 ,sorrel1
 and ,elicampane-roots scraped and      
sliced small4 ,scabious1 ,wood-betony1  
,brown-mayweed1 ,mints1 ,avence1        
,tormentil1 ,carduus benedictus1 and    
,rosemary as much as of anything else1  
and ,angelica if you will4 ,you must    
have like weight of all them1 except    
,rosemary aforesaid1 which you must have
 twice as much of as of any of the rest2

 then mingle them altogether and shred  
them very small2 then steep them in the 
best ,white-wine you can get1 three days
 and three nights1 stirring them once or
 twice a day1 putting no more wine then 
will cover the ,herbs well2 then still  
it in a ,common-still2 and take not too 
much of the first-water1 and but a      
little of the second1 according as you  
feel the strength1 else it will be      
sower4 ,there must be but half so much  
,elicampane as of the rest4   ,,to      
,,make ,,rasbery-,,wine  ,take four     
,gallons of ,deal wine1 put it into an  
earthen jugg2 put to it four ,gallons of
 ,rasberries2 let them stand so infusing
 seven days2 then press it out gently2  
,then infuse as many more ,rasberries   
seven days longer1 and so three times if
 you please2 put to it as much fine     
,sugar as will make it pleasant2 ,put it
 into a ,runlet close stopped1 let it   
stand till it is fine2 and then draw it 
into bottles1 and keep it till it be    
fine4   ,,to ,,keep ,,quince ,,all ,,the

 ,,year ,,good  ,take all your least and
 worst ,quinces1 that are found1 and cut
 them in pieces1 with all the ,corings  
and ,parings you make2 boil them more   
then an hour2 then put the ,quinces into
 this boiling liquor1 and take them     
forth presently1 not letting them boil1 
and lay them to cool one by one a part2 
then take the liquor and strain it2 and 
put for every ,gallon of liquor half a  
pint of honey2 then boil it and scum it 
clean2 let it be cold2 and then put your
 ,quinces into a pot or tub1 that they  
be covered with the liquor1 and stop it 
very close with your ,paste4   ,,to     
,,make ,a ,,white-,,pot  ,take three    
quarts of ,cream1 and put into it the   
yolks of twelve ,eggs2 the whites of    
four1 being first very well beaten      
between three quarters of a pound of    
,sugar1 two ,nutmegs grated1 a little   
,salt2 half a pound of ,raisins first   
plump'd4 ,these being sliced together1  
cut some thin slices of a stale         
,manchet2 dry them in a dish against the

 fire1 and lay them on the top of the   
,cream1 and some ,marrow again upon the 
bread1 and so bake it4   ,,to ,,make    
,,an ,,hotchpot  ,take a piece of       
,brisket-beef2 a piece of ,mutton2 a    
knuckle of ,veal2 a good ,colander of   
pot-herbs2 half minced ,carrots1 ,onions
 and ,cabbage a little broken4 ,boil all
 these together until they be very      
thick4   ,,another ,,hotchpot  ,take a  
,pot of two ,gallons or more2 and take a
 brisket rand of ,beef2 any piece of    
,mutton1 and a piece of ,veal2 put this 
with sufficient water into the pot1 and 
after it hath boiled1 and been skimmed1 
put in a great ,colander full of        
ordinary pot-herbs2 a piece of ,cabbage1
 all half cut2 a good quantity of       
,onions whole1 six ,carrots cut and     
sliced1 and two or three ,pippins       
quartered4 ,let this boil three hours   
until it be almost a gelly1 and stir it 
often1 least it burn4   ,,to ,,stew     
,,beef  ,take good fat ,beef1 slice it  
very thin into small pieces1 and beat it

 well with the back of a chopping       
,knife4 ,then put it into a ,pipkin1 and
 cover it with wine and water1 and put  
unto it a handful of good ,herbs1 and an
 ,onion1 with an ,anchoves4 ,let it boil
 two hours2 ,a little before you take it
 up1 put in a few ,marygold-flowers2 and
 so season it with what ,spice you      
please1 and serve them up both with     
sippets4   ,,another ,,to ,,stew ,,beef 
,take very good ,beef1 and slice it very
 thin2 and beat it with the back of a   
,knife2 ,put it to the gravy of some    
meat1 and some wine or strong broth1    
sweet-herbs a quantity1 let it stew till
 it be very tender2 season it to your   
liking2 and varnish your dish with      
,marygold-flowers or ,barberries4   ,,to
 ,,stew ,a ,,breast ,,of ,,veal  ,take a
 ,breast of ,veal half rosted1 and put  
it a stewing with some wine and gravy2  
three or four yolks of ,eggs minced     
small2 a pretty quantity of ,sweet-herbs
 with an ,onion1 ,anchoves or ,limon2   
stick it either with ,thyme or          

,limon-peels1 and season it to your     
liking4   ,,sauce ,,of ,,horse ,,radish 
,take ,roots of ,horse-radish scraped   
clean1 and lay them to soak in          
fair-water for an hour4 ,then rasp them 
upon a ,grater1 and you shall have them 
all in a tender spungy ,pap4 ,put       
,vinegar to it1 and a very little       
,sugar1 not so much as to be tasted1 but
 to quicken 7by contrariety7 the taste  
of the other4   ,,the ,,queens          
,,hotchpot ,,from ,,her ,,escuyer ,,de  
,,cuisine1 ,,mr4 ,,la ,,montague  ,the  
,queen ,mothers ,hotchpot of ,mutton1 is
 thus made4 ,it is exceeding good of    
fresh ,beef also1 for those whose       
,stomacks can digest it4 ,cut a neck of 
,mutton1 ,crag-end and all into steaks  
7which you may beat1 if you will2 but   
they will be very tender without        
beating7 and in the mean time prepare   
your water to boil in a ,possnet1 7which
 must be of a convenient bigness to have
 water enough1 to cover the meat1 and   
serve all the stewing it1 without       

needing to add any more to it2 and yet  
no superfluous water at last47 ,put your
 meat into the boiling water1 and when  
you have scummed it clean1 put into it a
 good handful of ,parsley1 and as much  
of ,sibboulets 7young ,onions or ,sives7
 chopped small1 if you like to eat them 
in substance2 otherwise tied up in a    
bouquet1 to throw them away1 when they  
have communicated to the water all their
 taste2 some ,pepper2 three or four     
,cloves1 and a little ,salt1 and half a 
,limon first pared4 ,these must stew or 
boil simpringly1 7covered7 at least     
three or four hours 7a good deal more1  
if ,beef7 stirring it often1 that it    
burn not too4 ,a good hour before you   
intend to take it off1 put some         
quartered ,turneps to it1 or1 if you    
like them1 some ,carrots4 ,a while      
after1 take a good lump of              
,houshold-bread1 bigger than your fist1 
crust and crum1 broil it upon a         
,gridiron1 that it be throughly rosted2 
scrape off the black burning on the on  

side2 then soak it throughly in         
,vinegar1 and put this lump of tost into
 your possnet to stew with it2 which you
 take out and throw away after a while4 
,about a quarter of an hour before you  
serve it up melt a good lump of ,butter 
7as much as a great ,egg7 till it grow  
red2 then take it from the fire1 and put
 to it a little fine flower to thicken  
it 7about a couple of spoonfuls7 like   
thick ,pap4 ,stir them very well        
together2 then set them on the fire     
again1 till it grow-red1 stirring it all
 the while2 then put to it a ladleful of
 the liquor of the pot1 and let them    
stew a while together to incorporate1   
stirring it always4 ,then pour this to  
the whole substance in the ,possnet1 to 
,incorporate with all the liquor1 and so
 let them stew a while together4 ,then  
pour it out of the possnet into your    
dish1 meat and all3 for it will be so   
tender1 it will not endure taking up    
piece by piece with your hand4 ,if you  
find the taste not quick enough1 put    

into it the juyce of the half ,limon1   
you reserved4 ,for ,i should have said1 
that when you put in the ,herbs1 you    
squeese in also the juyce of half a     
,limon 7pared from the yellow rinde1    
which else would make it bitter7 and    
throw the pared and squeesed half 7the  
substance7 into it afterwards4 ,the last
 things 7of ,butter1 bread1 flower7     
cause the liaison and thickening of the 
liquor4 ,if this should not be enough1  
you may also put a little gravy of      
,mutton into it2 stirring it well when  
it is in1 least it curdle in stewing1 or
 you may put the yolk of an ,egg or two 
to your liaison of ,butter1 ,flower1 and
 ladleful of broth4 ,for gravy of       
,mutton4 ,rost a juycy leg of ,mutton   
three quarters4 ,then gash it in several
 places1 and press out the juyce by a   
screw-press4   ,a ,,savoury ,,and       
,,nourishing ,,boiled ,,capon ,,del     
,,conte ,,di ,,trino1 ,a ,,milano  ,take
 a fat and fleshy ,capon1 or a like     
,hen2 ,dress it in the ordinary manner1 

and cleanse it within from the guts1 c4 
,then put in the fat again into the     
belly1 and split the bones of the legs  
and wings 7as far as you may1 not to    
deface the fowl7 so as the ,marrow may  
distil out of them4 ,add a little fresh 
,butter and ,marrow to it2 season it    
with ,salt1 ,pepper1 and1 what other    
,spice you like1 as also savoury herbs4 
,put the ,capon with all these          
condiments into a large strong sound    
bladder of an ,ox 7first well washed and
 scoured with ,red-wine7 and tie it very
 close and fast to the top1 that nothing
 may ouse out1 nor any water get in 7and
 there must be void space in the        
bladder1 that the flesh may have room to
 swell and ferment in2 therefore it must
 be a large one74 ,put this to boil for 
a couple of hours in a ,kettle of water1
 or till you find by touching the       
,bladder1 that the ,capon is tender and 
boiled enough4 ,then serve it up in a   
dish1 in the ,bladder 7dry wiped7 which 
when you cut1 you will find a precious  

and nourishing liquor to eat with bread1
 and the ,capon will be short1 tender1  
most savoury and full of juyce1 and very
 nourishing4  ,i conceive1 that if you  
put enough ,ox-marrow1 you need no      
butter2 and that it may do well to add  
,ambergreece1 ,dates-sliced and pithed1 
,raisins1 ,currants1 and a little       
,sugar4  ,peradventure this might be    
done well in a ,silver-flagon close     
luted1 set in ,balneo bulliente1 as ,i  
make the nourishing broth or gelly of   
,mutton or ,chickens1 c4   ,,an         
,,excellent ,,baked ,,pudding  ,slice   
thin two peny-roles1 or one1 of         
,french-bread1 the tender part4 ,lay it 
in a dish or pan4 ,pour upon it a quart 
of ,cream1 that hath been well boiled4  
,let it stand almost half an hour1 till 
it be almost cold4 ,then stir the bread 
and ,cream very well together1 till the 
bread be well broken and ,incorporated4 
7,if you have no ,french bread1 take    
stale ,kingston bread1 grated7 add to   
this two spoonfuls of fine              

,wheat-flower1 the yolks of four ,eggs1 
and the whites of two2 a ,nutmeg--grated
 small2 ,sugar to your tast2 a little   
,salt1 and the ,marrow of two bones a   
little shreded4 ,stir all these         
together2 then pour it into a dish      
greased over with ,butter1 and set it   
uncovered in the ,oven to bake4 ,about  
half an hour will serve1 and give the   
top a yellow crispiness4 ,before you put
 in the ,marrow1 put in a quarter of a  
pound and a half of ,raisins of the     
,sun1 and as much of ,currants2         
,ordering them so1 that they may not    
fall to the bottom1 but be all about the
 pudding4   ,,my ,,lady ,,of            
,,portland',s ,,minced ,,pyes  ,take    
four pounds of ,beef1 ,veal or          
,neats-,tongues1 and eight pounds of    
,suet2 and mince both the meat and ,suet
 very small1 befor you put them         
together4 ,then mingle them well        
together and mince it very small1 and   
put to it six pounds of ,currants washed
 and picked very clean4 ,then take the  

,peel of two ,limons1 and half a score  
of ,pippins1 and mince them very small4 
,then take above an ,ounce of ,nutmegs1 
and a quarter of an ,ounce of ,mace1    
some ,cloves and ,cinnamon1 and put them
 together1 and sweeten them with        
,rose-water and ,sugar4 ,and when you   
are ready to put them into your ,paste1 
take ,citron and ,orangiadoe1 and slice 
them very thin1 and lay them upon the   
meat4 ,if you please1 put dates upon the
 top of them4 ,and put amongst the meat 
an ,ounce of ,caraway seeds4 ,be sure   
you have very fine ,paste4  ,my ,lady of
 ,portland told me since1 that she finds
 ,neats-tongues to be the best flesh for
 ,pies4 ,parboil them first4 ,for the   
proportion of the ,ingredients she likes
 best to take equal parts of flesh1 of  
suet1 of currants and of ,raisins of the
 ,sun4 ,the other things in proportion  
as is said above4 ,you may either put   
the ,raisins in whole1 or stone the     
greatest part1 and ,mince them with the 
,meat4 ,keep some whole ones1 to lay a  

bed of them at the top of the ,pye1 when
 all is in4 ,you will do well to stick  
the ,candid ,orange-peel1 and green     
,citron-peel into the meat4 ,you may put
 a little ,sack or ,greek ,muscadine    
into each ,pye4 ,a little ,amber-sugar  
doth well here4 ,a pound of flesh1 and  
proportionably of all things else1 is   
enough for once in a large family4      
,,another ,,way ,,of ,,making           
,,excellent ,,minced ,,pyes ,,of ,,my   
,,lady ,,portlands  ,parboil            
,neats-tongues4 ,then ,peel and hash    
them with as much as they weigh of      
,beef-suet1 and stoned ,raisins and     
picked ,currants4 ,chop all exceeding   
small1 that it be like ,pap4 ,employ    
therein at least an hour more1 then     
ordinarily is used4 ,then mingle a very 
little ,sugar with them1 and a little   
wine1 and thrust in up and down some    
thin slices of green ,candyed           
,citron-peel4 ,and put this into coffins
 of fine light well reared crust4 ,half 
an hour baking will be enough4 ,if you  

strew a few ,carvi comfits on the top1  
it will not be amiss4   ,,minced ,,pyes 
,my ,lady ,lasson makes her finest      
minced ,pyes of ,neats-tongues2 ,but she
 holdeth the most savoury ones to be of 
,veal and ,mutton equal parts very small
 minced4 ,her finest crust is made by   
sprinkling the flower 7as much as it    
needeth7 with cold water1 and then      
working the past with little pieces of  
raw ,butter in good quantity4 ,so that  
she useth neither hot water1 nor melted 
butter in them2 ,and this makes the     
crust short and light4 ,after all the   
meat and seasoning1 and ,plums and      
,citron ,peel1 c4 is in the ,coffin1 she
 puts a little ,ambered-sugar upon it1  
thus2 ,grind much two grains of         
,ambergreece and half a one of ,musk1   
with a little piece of hard loaf ,sugar4
 ,this will serve six or eight pyes1    
strewed all over the top4 ,then cover it
 with the ,liddle1 and set it in the    
oven4   ,,to ,,rost ,,fine ,,meat  ,when
 the ,capon1 ,chickens1 or ,fowl1 have  

been long enough before the fire1 to be 
through hot1 and that it is time to     
begin to baste them3 baste them once all
 over very well with fresh ,butter2 then
 presently powder it all over very thin 
with ,flower4 ,this by continuing       
turning before the fire1 will make a    
thin crust1 which will keep in all the  
juyce of the meat4 ,therefore baste no  
more1 nor do any thing to it1 till the  
meat be enough rosted4 ,then baste it   
well with ,butter as before1 which will 
make the crust relent and fall away2    
which being done1 and that the meat is  
growing brown on the ,out-side1         
besprinkle it over with a little        
ordinary white ,salt in gross-grains2   
and continue turning1 till the outside  
be brown enough4  ,the ,queen useth to  
baste such meat with yolks of fresh     
,eggs beaten thin1 which continue to do 
all the while it is rosting4   ,,savoury
 ,,collops ,,of ,,veal  ,cut a ,leg of  
,veal into thin ,collops1 and beat them 
well with the back of a ,knife4 ,then   

lay them in soak a good half hour in the
 yolks of four eggs1 and the whites of  
two very well beaten1 and a little small
 shreded ,thyme mingled with it2 then   
lay them in the ,frying-pan1 wherein is 
boiling ,butter1 and pour upon them the 
rest of the ,eggs1 that the ,collops    
have not ,imbibed1 and carry with them1 
and fry them very well1 turning them in 
due time4 ,then pour away all the       
,butter1 and make them a ,sauce of      
,gravy seasoned with ,salt and ,spice1  
and juyce of ,orange at last squeesed   
upon them4   ,a ,,fricacee ,,of         
,,lamb-,,stones1 ,,or ,,sweet-,,breads1 
,,or ,,chicken1 ,,or ,,veal1 ,,or       
,,mutton  ,boil the meat in little      
pieces 7if ,chicken1 flead and beaten7  
in the ,pan with a pint of fair-water1  
with due seasoning4 ,when it is very    
tender1 put some ,butter to it1 and pour
 upon it a ,liquor made of four yolks of
 ,eggs beaten with a little white wine  
and some ,verjuyce2 and keep this in    
motion over the fire1 till it be        

sufficiently thickened4 ,then pour it   
into a warm dish1 and squeese some juyce
 of ,orange upon it1 and so serve it up4
 ,if you would have the meat first made 
brown and ,rissole1 fry it first with   
,butter1 till it be brown on the        
outside2 then pour out all the ,butter1 
and put water to it1 in which boil it1  
and do all as before4 ,if you like      
,onions or ,garlike1 you may put some to
 the water4 ,fresh broth may be used    
7both ways7 instead of water1 and maketh
 it more ,savoury4   ,a ,,nourishing    
,,hachy  ,take good ,gravy of ,mutton or
 ,veal1 or of both1 with the fat clean  
skimmed off4 ,break into it a couple of 
new-laid ,eggs1 and stir them in it over
 a ,chafing-dish of ,coals2 in the mean 
time1 mingle some small cut juycy hashy 
of ,rabet1 ,capon or ,mutton with       
another parcel of like ,gravy as above1 
till it be pretty thin4 ,then put this  
to the other upon the fire1 and stir    
them well with a spoon1 whiles they     
heat4 ,when all is heated through1 it   

will quicken of a sudden4 ,you may put  
in at first a little chipping of crusty 
bread1 if you will4 ,season this with   
white ,pepper1 ,salt1 juyce of ,orange  
or ,verjuyce1 of ,berberies1 or ,onion1 
or what you like best4  ,a pint of      
,gravy 7or less7 four or five spoonfulls
 of hashy1 and two ,eggs1 is a          
convenient proportion for a light       
,supper4  ,such ,gravy1 with an ,onion  
split in two1 lying in it1 whiles it is 
heating1 and a little ,pepper and ,salt1
 and juyce of ,limon or ,orange1 and a  
few ,chippings of light-bread1 is very  
good ,sauce for ,partridges or ,cocks4  
,,excellent ,,marrow-,,spinage-,,pasties
  ,take ,spinage1 and chop it a little2 
then boil it1 till it be tender4 ,in the
 mean time make the best rich light     
,crust you can1 and roul it out1 and put
 a little of your ,spinage into it1 and 
,currants and ,sugar1 and store of lumps
 of ,marrow2 ,clap the ,past over this  
to make little ,pasties deep within1 and
 fry them with clarified ,butter4   ,,to

 ,,pickle ,,capons ,,my ,,lady          
,,portland',s ,,way  ,take two large    
fleshy ,capons1 not too fat2 when you   
have draw'd and trussed them1 lay them  
upon a ,chafing-dish of ,charcoal to    
singe them1 turning them on all sides1  
till the hair and down be clean singed  
off4 ,then take three pounds of good    
,lard1 and cut it into larding pieces1  
about the thickness of a two-peny cord1 
and ,lard it well1 but first season your
 bits of ,lard1 with half an ,ounce of  
,pepper1 and a handful of ,salt1 then   
bind each of them well over with        
,pack-thread1 and have ready over the   
fire about two ,gallons of ,beef-broth1 
and put them in a little before it      
boileth2 when they boil1 and are clean  
skimmed1 then put in some six           
,bay-leaves2 a little bunch of ,thyme2  
two ordinary ,onions stuck full of      
,cloves1 and ,salt1 if it be not ,salt  
enough already for pickle2 when it hath 
boiled about half an hour1 put in       
another half ,ounce of beaten           

,white-,pepper1 and a little after1 put 
in a quart of ,white-wine2 ,so let it   
boil1 until it hath boiled in all an    
hour2 and so let it lie in the pickle   
till you use it2 which you may do the   
next day1 or any time within a          
fortnight2 in stead of broth you may use
 water1 which is better2 in case you do 
four or six1 which of themselves will   
make the pickle strong enough4 ,if you  
will keep them above four days1 you must
 make the pickle sharp with ,vinegar4   
,,very ,,good ,,sauce ,,for ,,partridges
 ,,or ,,chicken  ,to ordinary ,sauce of 
sliced or grated-bread soaked in good   
,bouillon1 with ,butter melted in it1   
put ,gravy of ,mutton1 and a            
,cloven-,onion or two1 to stew with it  
whiles you put it upon the fire to heat 
anew4 ,then take out the ,onion1 and put
 in some ,limon sliced1 or juyce of     
,limon1 and some white ,pepper4 ,you put
 in his proportion of ,salt before4     
,,to ,,make ,,minced ,,pyes  ,take two  
,neats-tongues1 and boil them4 ,shred   

them with ,beef-suet1 and put in ,cloves
 and ,mace1 beaten very small1 with     
,raisins1 ,currants and ,sugar2 you must
 mingle them before you put in your     
,suet4 ,fat double tripes boiled tender1
 then minced1 make very good ,pyes4     
,,to ,,make ,a ,,french ,,barley        
,,posset  ,take two quarts of ,milk to  
half a pound of ,french-barley2 boil it1
 until it is enough2 when the ,milk is  
almost boiled away1 put to it three     
,pintes of good ,cream4 ,let it boil    
together a quarter of an hour2 then     
sweeten it2 and put in ,mace1 ,cinnamon 
in the beginning1 when you first put in 
your ,cream4 ,when you have done so1    
take ,white-wine a ,pint1 or ,sack and  
,white-wine together1 of each half a    
,pint2 sweeten it1 as you love it1 with 
,sugar2 pour in all the ,cream1 but     
leave your ,barley behind in the        
,skillet4 ,this will make an ,excellent 
,posset2 nothing else but a tender ,curd
 to the bottom2 let it stand on the     
,coals half a quarter of an hour4   ,,to

 ,,make ,,puff-,,past  ,take a ,gill of 
cold-water2 two whites of ,eggs1 and one
 yolk2 to a quart of ,flower one pound  
of ,butter2 so rowl it up1 but keep out 
of the ,flower so much as will rowl it  
up4   ,,to ,,make ,a ,,pudding ,,with   
,,puff-,,past  ,take a new ,french      
peny-loaf1 and slice it very thin1 and  
lay it in a dish2 and take three pints  
of ,cream1 and boil it with a little    
,mace and ,nutmeg grated2 sweeten it    
with a little ,sugar1 and add to it a   
little ,salt4 ,then let it stand till it
 be cold4 ,then take ten yolks of ,eggs2
 and beat them very well with two or    
three spoonfuls of the ,cream2 then put 
it into the ,cream1 and stir them well  
together3 ,take the ,marrow of three    
bones2 lay half the ,marrow upon the    
bread in good big lumps1 and some       
,citron1 and ,candid ,limon1 and what   
other sweet meats you like4 ,then pour  
it all upon the bread2 then put the rest
 of your ,marrow on the top with ,citron
 and ,candid ,limon4 ,i forgat to tell  

you1 that you must lay a ,puff-paste at 
the bottom of the dish1 before you put  
in the bread1 and cover it with the     
same4   ,,to ,,make ,,pear-,,puddings   
,take a cold ,turky1 ,capon or cold     
,veal4 ,shred it very small2 and put    
almost as much ,beef-suet as your meat1 
and mince it very small4 ,then put ,salt
 and ,nutmeg grated1 half a pound of    
,currants2 a little grated-bread1 and a 
little ,flower4 ,then put in three yolks
 of ,eggs1 and one of the whites1 beaten
 very well4 ,then take so much ,cream1  
as will wet them1 and make them up as   
big as a ,bon-christian pear2 and as you
 make them up1 take a little flower in  
your hand1 that they may not cling4     
,then put in little sticks at the bottom
 like the stems of ,pears2 or make them 
up in ,balls4 ,butter the dish very     
well1 and send them up in the same dish 
you bake them in4 ,they will be baked in
 about half an hour3 ,i think the dish  
needeth not to be covered1 whiles it    
baketh4 ,you may make minced ,pyes thus3

 and bake them with ,puff-past in a dish
 like a ,florenden1 and use ,marrow     
instead of ,suet4   ,,marrow-,,puddings 
,take the pith of ,beeves2 a good       
spoonful of ,almonds very small beaten  
with ,rose-water3 beat the pith1 when   
the skin is taken off very well with a  
spoon2 then mingle it with the ,almonds1
 and put in it six yolks of ,eggs well  
beaten1 and four spoonfuls of ,cream    
boiled and cold1 it must be very thick2 
put in a little ,ambergreece1 and as    
much ,sugar1 as will sweeten them2 a    
little ,salt1 and the ,marrow of two    
good bones1 cut in little pieces4 ,when 
your ,beefs-guts are seasoned1 fit them 
up and boil them4   ,,to ,,make ,,red   
,,dear  ,take a piece of the ,buttock of
 ,beef1 the leanest of it1 and beat it  
with a rowling-pin the space of an hour1
 till you think you have broken the     
grain of it1 and have made it very open 
both to receive the sowsing-drink1 and  
also to make it tender4 ,then take a    
pint of ,vinegar1 and a pint of         

,claret-wine and let it lie therein two 
nights1 and two days4 ,then beat a      
couple of ,nutmegs1 and put them into   
the sowsing-drink2 then ,lard it4 ,your 
,lard must be as big as your greatest   
finger for consuming4 ,then take        
,pepper1 ,cloves1 ,mace and ,nutmegs1   
and season it very well in every place1 
and so bake it in ,pye-paste1 and let it
 stand in the oven six or seven hours4  
,and when it hath stood three hours in  
your oven1 then put it in your          
sowsing-drink as is aforesaid2 and you  
may keep it a quarter of a year1 if it  
be kept close4   ,,to ,,make ,a         
,,shoulder ,,of ,,mutton ,,like         
,,venison  ,save the blood of your      
sheep1 and strain it4 ,take grated bread
 almost the quantity of a ,peny loaf1   
,pepper1 ,thyme1 chopp'd small2 mingle  
these ,ingredients with a little of the 
blood1 and stuff the ,mutton4 ,then wrap
 up your shoulder of ,mutton1 and lay it
 in the blood twenty four hours2 prick  
the shoulder with your ,knife1 to let   

the blood into the flesh1 and so serve  
it with ,venison ,sawce4   ,,to ,,stew  
,a ,,rump ,,of ,,beef  ,take a ,rump of 
,beef1 and season it with ,nutmegs      
grated1 and some ,pepper and ,salt      
mingled together1 and season the ,beef  
on the ,bony-side2 lay it in a pipkin   
with the flat-side downward4 ,take three
 pints of ,elder-wine-vinegar1 and as   
much water1 and three great ,onions1 and
 a bunch of ,rosemary tyed up together4 
,put them all into a ,pipkin1 and stew  
them three or four hours together with a
 soft fire being covered close4 ,then   
dish it up upon sippets1 blowing off the
 fat from the ,gravy2 and some of the   
,gravy put into the ,beef1 and serve it 
up4   ,,to ,,boil ,,smoaked ,,flesh     
,mounsieur ,overbec doth tell me1 that  
when ,he boileth a ,gambon of ,bacon1 or
 any salted flesh and hanged in the     
smoak 7as ,neats-tongues1 ,hung-beef1   
and ,hogs-cheeks1 c471 ,he putteth into 
the ,kettle of water to boil with them  
three or four handfuls of fleur de foin1

 7more or less according to the quantity
 of flesh and water17 tyed loosly in a  
bag of course-cloth4 ,this maketh it    
much tenderer1 shorter1 mellower1 and of
 a finer colour4   ,a ,,plain ,,but     
,,good ,,spanish ,,oglia  ,take a ,rump 
of ,beef1 or some of ,brisket or        
,buttock cut into pieces1 a loin of     
,mutton1 with the superfluous fat taken 
off1 and a fleshy piece of the ,leg of  
,veal or a ,knuckle1 a piece of         
enterlarded ,bacon1 three or #d ,onions 
7or some ,garlike7 and if you will1 a   
,capon or two1 or three great tame      
,pigeons4 ,first1 put into the water the
 ,beef and the ,bacon2 ,after a while1  
the ,mutton and ,veal and ,onions4 ,but 
not the ,capon or ,pigeons till only so 
much time remain1 as will serve barely  
to boil them enough4 ,if you have       
,garavanzas1 put them in at the first1  
after they have been soaked with ,ashes 
all night in heat1 and well washed with 
warm water1 after they are taken out2 or
 if you will have ,cabbage1 or ,roots1  

or ,leeks1 or whole ,onions1 put them in
 time enough to be sufficiently boiled4 
,you may at first put in some ,crusts of
 ,bread1 or ,venison ,pye crust4 ,it    
must boil in all five or six hours      
gently1 like stewing after it is well   
boiled4 ,a quarter or half an hour      
before you intend to take it off1 take  
out a porrenger full of broth1 and put  
to it some ,pepper and five or six      
,cloves and a ,nutmeg1 and some         
,saffran1 and mingle them well in it4   
,then put that into the pot1 and let it 
boil or stew with the rest a while4 ,you
 may put in a bundle of ,sweet-herbs4   
,salt must be put in as soon as the     
water is skimmed4   ,,vuova ,,lattate   
,take a quart of good1 but fine broth2  
beat with it very well eight ,new       
laid-eggs 7whites and all7 and put in a 
little ,sugar1 and if you will a little 
,amber1 or some ,mace1 or ,nutmeg4 ,put 
all this into a fit ,pipkin1 and set    
this in a great one1 or a kettle of     
boiling water1 till it be stiffened like

 a ,custard4   ,,vuova ,,spersa  ,when  
some broth is boiling in a ,pipkin1 pour
 into it some ,eggs well beaten1 and    
they will curdle in a lump1 when they   
are enough2 take them out with a holed  
ladle1 and lay them upon the bread in   
the ,minestra4   ,,to ,,make ,,excellent
 ,,black-,,puddings  ,take a quart of   
,sheeps blood1 and a quart of ,cream2   
ten ,eggs1 the yolks and the whites     
beaten well together2 stir all this     
,liquor very well1 then thicken it with 
grated ,bread1 and ,oat-meal finely     
beaten1 of each a like quantity2        
,beef-suet finely shred and ,marrow in  
little lumps3 season it with a little   
,nutmeg and ,cloves and ,mace mingled   
with ,salt1 a little ,sweet-marjoram1   
,thyme and ,peny-royal shred very well  
together1 and mingle them with the other
 things3 ,some put in a few ,currants2  
then fill them in cleansed guts1 and    
boil them carefully4   ,a ,,receipt ,,to
 ,,make ,,white ,,puddings  ,take a     
fillet of ,veal1 and a good fleshy      

,capon2 then half rost them both1 and   
take off their skins3 which being done1 
take only the wings and brawns with an  
equal proportion of ,veal1 which must be
 shred very small as is done for        
,sassages4 ,to this shred half a pound  
of the belly part of interlarded ,bacon1
 and half a pound of the finest leaf 7la
 panne7 of ,hog cleared from the skin2  
then take the yolks of eighteen or      
twenty ,eggs1 and the whites of six well
 beaten with as much ,milk and ,cream1  
as will make it of convenient thickness2
 and then season it with ,salt1 ,cloves1
 ,nutmeg1 ,mace1 ,pepper1 and ,ginger1  
if you please4 ,the ,puddings must be   
boiled in half ,milk and half water4    
,you are to use small-guts1 such as for 
white-,marrow-puddings1 and they are to 
be cleansed in the ,ordinary manner2 and
 filled very lankley2 for they will     
swell much in the boiling1 and break if 
they be too full4   ,,to ,,make ,,an    
,,excellent ,,pudding  ,take of the     
,tripes of ,veal the whitest and finest 

you can find2 wash them well1 and let   
them lie in fair ,fountain or ,river    
water1 till they do not smell like      
,tripes4 ,this done1 cut them so small  
as is necessary to pass through a       
,funnel4 ,take also one or two pounds of
 ,pork1 that hath not been salted1 and  
cut it as small as the ,tripes1 and     
mingle them altogether2 which season    
with ,salt1 ,white-pepper1 ,anis-seeds  
beaten and ,coriander-seeds2 ,then make 
a ,liaison with a little ,milk and yolks
 of ,eggs2 and after all is well mingled
 and thickned1 as it ought to be1 you   
must fill with it the greatest guts of a
 ,hog1 that may be had1 with a ,funnel  
of ,white iron1 having first tyed the   
end of the gut below4 ,do not fill it   
too full1 for fear they should break in 
the boiling1 but leave room enough for  
the flesh to swell4 ,when you are going 
to boil them1 put them into a ,kettle   
with as much ,milk as will cover and    
boil them1 being boiled1 let them lie in
 the liquor till they are almost cold1  

then take them out and lay them in a    
basket upon a clean linnen cloth to     
cool4 ,if they are well seasoned1 they  
will keep twelve or fifteen days2       
provided you keep them in a good place1 
not moist1 nor of any bad smell4 ,you   
must still turn them and remove them    
from one place to another4   ,,scotch   
,,collops  ,my ,lord of ,bristol's      
,scotch ,collops are thus made3 ,take a 
leg of fine ,sweet-,mutton1 that1 to    
make it tender1 is kept as long as      
possible may be without stinking4 ,in   
,winter seven or eight days4 ,cut it    
into slices with a sharp ,knife as thin 
as possibly you can4 ,then beat it with 
the back of a heavy ,knife1 as long as  
you can1 not breaking it in pieces4     
,then sprinkle them with ,salt1 and lay 
them upon the ,gridiron over a small    
,charcoal-fire1 to broil1 till you      
perceive that side is enough1 and before
 any moisture run out of them upon the  
fire4 ,then lay the ,collops into a warm
 dish close covered1 till the ,gravy be 

run out of them4 ,then lay their other  
side upon the ,gridiron1 and make an end
 of broiling them1 and put them again   
into the dish1 where the former ,gravy  
run out4 ,add to this more ,gravy of    
,mutton1 heightened with ,garlike or    
,onions1 or ,eschalots2 and let them    
stew a while together1 then serve them  
in very hot4  ,they are also very good  
of a ,rump of tender ,beef4   ,,to      
,,rost ,,wild-,,boar  ,at ,franckfort1  
when they rost ,wild-boar 7or ,robuck or
 other ,venison7 they lay it to soak1   
six or eight or ten days 7according to  
the thickness and firmness of the piece 
and ,penetrability of it7 in good       
,vinegar1 wherein is ,salt and          
,juniper-berries bruised 7if you will1  
you may add bruised ,garlick or what    
other ,haut-goust you like7 the ,vinegar
 coming up half way the flesh1 and turn 
it twice a day4 ,then if you will1 you  
may ,lard it4  ,when it is rosted1 it   
will be very mellow and tender4 ,they do
 the like with a leg or other part of   

,fresh-pork4   ,,pyes  ,i made good     
,pyes there with two ,hares1 a good     
,goose and 7as much as the ,goose is7   
the lean of fresh good ,pork1 all well  
hashed and seasoned2 then larded with   
great ,lardons well seasoned 7first     
sprinkled with ,vinegar and ,wine7 and  
covered with ,bay-leaves1 and sheets of 
,lard2 then laid inpast1 and baked4  ,i 
made also good ,pyes of ,red-,deer1     
larding well the lean1 then laying under
 it a thick ,plastron 7or ,cake of a    
,finger thick7 of ,beef-suet1 first     
chapped small1 and seasoned well with   
,pepper and ,salt1 then beaten into a   
,cake fit for the meat4 ,and another    
such ,cake upon the ,deers-flesh1 and so
 well baked in strong crust1 and soaked 
two or three hours in the oven after it 
was baked enough1 which required six    
good hours4 ,if you use no ,suet1 put in
 ,butter enough2 as also1 put in enough 
to fill the paste1 after it is baked and
 half cold1 by a hole made in the top1  
when it is near half baked4   ,,baked   

,,venison  ,my ,lady of ,newport bakes  
her ,venison in a dish thus2 ,a side or 
a hanch serves for two dishes4 ,season  
it as for a ,pasty4 ,line the dish with 
a thin crust1 of good pure ,past1 but   
make it pretty thick upwards towards the
 brim1 that it may be there ,pudding    
crust4 ,lay then the ,venison in a round
 piece upon the ,paste in the dish1 that
 must not fill it up to touch the       
,pudding1 but lie at ease2 put over it a
 cover1 and let it over-reach upon the  
brim with some carved ,pasty work to    
grace it1 which must go up with a border
 like a lace growing a little way       
upwards upon the ,cover1 which is a     
little arched up1 and hath a little hole
 in the top to pour in unto the meat the
 strong well seasoned broth that is made
 of the broken bones1 and remaining lean
 flesh of the ,venison4 ,put a little   
pure ,butter or ,beef-suet to the       
,venison1 before you put the cover on1  
unless it be exceeding fat4 ,this must  
bake five or six hours or more as an    

ordinary ,pasty4 ,an hour1 or an hour   
and half before you take it out to serve
 it up1 open the ,oven1 and draw out the
 dish far enough to pour in at the      
little hole of the cover the strong     
decoction 7in stead of decoction in     
water1 you may boil it by it self in    
,balneo in duplici vase2 or bake it in a
 pot with broth and ,gravy of ,mutton7  
of the broken bones and flesh4 ,then set
 it in again1 to make an end of his     
baking and soaking4 ,the meat within    
7even the lean7 will be exceeding tender
 and like a gelly2 so that you may cut  
all of it with a spoon4 ,if you bake a  
side at once in two dishes1 the one will
 be very good to keep cold2 and when it 
is so1 you may1 if you please1 bake it  
again1 to have it hot2 not so long as at
 first1 but enough to have it all       
perfectly heated through4 ,she bakes    
thus in ,pewter-dishes of a large cise4 
,mutton or ,veal may be thus baked with 
their due seasoning2 as with ,onions1 or
 ,onions and ,apples1 or ,larding1 or a 

,cawdle1 c4 ,sweetbreads1 ,beatilles1   
,champignons1 ,treuffles1 c4   ,,an     
,,excellent ,,way ,,of ,,making ,,mutton
 ,,steaks  ,cut a ,rack of ,mutton into 
tender ,steaks1 ,rib by ,rib1 and beat  
the flesh well with the back of a       
,knife4 ,then have a composition ready1 
made of ,crumbs of stale ,manchet grated
 small1 and a little ,salt 7a fit       
proportion to ,salt the meat7 and a less
 quantity of ,white-pepper4 ,cover over 
on both sides all the flesh with this1  
pretty thick1 pressing it on with your  
fingers and flat ,knife1 to make it lie 
on4 ,then lay the ,steaks upon a        
,gridiron over a very quick fire 7for   
herein consisteth the well doing7 and   
when the fire hath pierced in a little  
on the one side1 turn the other1 before 
any juyce drop down through the ,powder4
 ,this turning the steaks will make the 
juyce run back the other way2 and before
 it run through1 and drop through this  
side1 you must turn again the other     
side2 doing so till the ,steaks be      

broiled enough4 ,thus you keep all the  
juyce in them1 so that when you go to   
eat them 7which must be presently1 as   
they are taken from the fire7 abundance 
of juyce runneth out as soon as your    
,knife entereth into the flesh4 ,the    
same ,person1 that doth this1 rosteth a 
,capon so as to keep all its juyce in   
it4 ,the mystery of it is in turning it 
so quick1 that nothing can drop down4   
,this maketh it the longer in rosting4  
,but when you cut it up1 the juyce      
runneth out1 as out of a juycie leg of  
,mutton2 and it is excellent meat4      
,,excellent ,,good ,,collops  ,take two 
legs of fleshy juycie tender young      
,mutton1 cut them into as thin slices as
 may be4 ,beat them with the back of a  
thick ,knife1 with smart1 but gentle    
blows1 for a long time1 on both sides4  
,and the stroaks crossing one another   
every way1 so that the ,collops be so   
short1 that they scarce hang together4  
,this quantity is near two hours        
beating4 ,then lay them in a clean      

frying-pan1 and hold them over a smart  
fire3 ,and it is best to have a fit     
cover for the ,pan1 with a handle at the
 top of it1 to take it off when you     
will4 ,let them fry so covered1 till the
 side next the ,pan be done enough2 then
 turn the other side1 and let that fry1 
till it be enough4 ,then ,pour them with
 all the ,gravy 7which will be much7    
into a hot dish1 which cover with       
another hot one1 and so serve it in to  
eat presently4 ,you must season the     
,collops with ,salt sprinkled upon them1
 either at the latter end of beating    
them1 or whiles they fry4 ,and if you   
love the taste of ,onions1 you may rub  
the ,pan well over with one1 before you 
lay in the ,steaks or ,collops2 or when 
they are in the dish1 you may beat some 
,onion-water amongst the ,gravy4 ,you   
may also put a little fresh-butter into 
the pan to melt1 and line it all over   
before you put in the ,collops1 that you
 may be sure1 they burn not to the pan4 
,you must put no more ,collops into one 

pan1 at once1 then meerly to cover it   
with one ,lare2 that the ,collops may   
not lye one upon another4   ,,black     
,,puddings  ,take three pints of ,cream1
 and boil it with a ,nutmeg quartered1  
three or four leaves of large ,mace1 and
 a stick of ,cinnamon4 ,then take half a
 pound of ,almonds1 beat them and strain
 them with the ,cream4 ,then take a few 
fine ,herbs1 beat them and strain them  
to the ,cream1 which came from the      
,almonds4 ,then take two or three       
spoonfuls 7or more7 of ,chickens blood2 
and two or three spoonfuls of           
grated-bread1 and the ,marrow of six or 
seven bones1 with ,sugar and ,salt1 and 
a little ,rose-water4 ,mix all together1
 and fill your ,puddings4 ,you may put  
in eight or ten ,eggs1 with the whites  
of two well-beaten4 ,put in some ,musk  
or ,ambergreece4   ,,to ,,make ,,pith   
,,puddings  ,take a good quantity of the
 pith of ,oxen1 and let it lie all night
 in water to soak out the blood4 ,the   
next morning1 strip it out of the skin1 

and so beat it with the back of a spoon1
 till it be as fine as ,pap3 ,you must  
beat a little ,rose-water with it4 ,then
 take three pints of good thick ,cream1 
and boil it with a ,nutmeg quartered1   
three or four leaves of large ,mace2 and
 a stick of ,cinnamon4 ,then take half a
 pound of the best ,jordan ,almonds4    
,blanch them in cold water all night2   
then beat them in a ,mortar with some of
 your ,cream2 and as they grow dry1     
still put in more ,cream2 and when they 
be well beaten1 strain the ,cream from  
the ,almonds into the ,pith4 ,then beat 
them still1 until the ,cream be done1   
and strain it still to the pith4 ,then  
take the yolks of ten ,eggs1 with the   
,whites of two2 beat them well1 and put 
them to your former ,ingredients4 ,then 
take a spoonful of grated-bread4 ,mingle
 all these together1 with half a pound  
of fine-sugar1 the ,marrow of six or    
seven bones1 and some ,salt1 and so fill
 your ,puddings4  ,they will be much the
 better1 if you put in some             

,ambergreece4   ,,red-,,herrings        
,,broyled  ,my ,lord d',aubigny eats    
,red-herrings thus broiled4 ,after they 
are opened and prepared for the         
,gridiron1 soak them 7both sides7 in    
,oyl and ,vinegar beaten together in    
pretty quantity in a little ,dish4 ,then
 broil them1 till they are hot through1 
but not dry4 ,then soak them again in   
the same ,liquor as before1 and broil   
them a second time4 ,you may soak and   
broil them again a third time2 but twice
 may serve4 ,they will be then very     
short and crisp and savoury4 ,lay them  
upon your ,sallet1 and you may also put 
upon it1 the ,oyl and ,vinegar1 you     
soaked the ,herrings in4   ,,an         
,,oat-,,meal-,,pudding  ,take a ,pint of
 ,milk2 and put to it a ,pint of large  
or midling ,oat-meal2 let it stand upon 
the fire1 until it be scalding hot3     
,then let it stand by and soak about    
half an hour3 ,then pick a few sweet    
,herbs and shred them1 and put in half a
 pound of ,currants1 and half a pound of

 ,suet1 and about two spoonfuls of      
,sugar1 and three or four ,eggs4 ,these 
put into a bag1 and boiled1 do make a   
very good ,pudding4   ,,to ,,make       
,,pear-,,puddings  ,take a cold ,capon1 
or half-rosted1 which is much better2   
then take ,suet1 shred very small the   
meat and ,suet together2 then half as   
much grated bread1 two spoonfuls of     
,flower1 ,nutmegs1 ,clove and ,mace2    
,sugar as much as you please2 half a    
,pound of ,currants2 the yolks of two   
,eggs1 and the white of one2 and as much
 ,cream1 as will make it up in a stiff  
,paste4 ,then make it up in fashion of a
 pear1 a stick of ,cinnamon for the     
stalk1 and the head a ,clove4   ,,to    
,,make ,,call-,,puddings  ,take three   
,marrow-bones1 slice them2 water the    
,marrow over night1 to take away the    
blood4 ,then take the smallest of the   
,marrow1 and put it into the ,puddings1 
with a ,peny-loaf grated1 a spoonful of 
,flower1 and ,spice as before2 a quarter
 of a pound of ,currants2 ,sugar as much

 as you please1 four ,eggs1 two of the  
whites taken away4 ,cream as much as    
will make it as stiff as other          
,puddings4 ,stuff the ,call of ,veal cut
 into the bigness of little             
,hogs-puddings2 you must sow them all to
 one end2 and so fill them2 then sow up 
the other end1 and when they are boiled1
 take hold of the thred1 and they will  
all come out4 ,you must boil them in    
half white ,wine and half ,water2 with  
one large ,mace1 a few ,currants1 a     
spoonful of the ,pudding stuff1 the     
,marrow in whole lumps2 all this first  
boiled up1 then put in your ,puddings1  
and when half boiled1 put in your       
,marrow4 ,one hour will boil them4      
,serve them up with ,sippets1 and no    
more ,liquor1 then will serve them up2  
you must put ,salt in all the ,puddings4
   ,a ,,barley ,,pudding  ,take two     
,ounces of ,barley pick'd and washed2   
boil it in ,milk1 till it is tender2    
then let your ,milk run from it2 ,then  
take half a ,pint of ,cream1 and six    

spoonfuls of the boiled ,barley2 eight  
spoonfuls of grated bread1 four ,eggs1  
two whites taken away4 ,spice as you    
please1 and ,sugar and ,salt as you     
think fit1 one ,marrow-bone1 put in the 
lumps as whole as you can2 ,then make   
,puff-paste1 and rowl a thin sheet of   
it1 and lay it in a dish4 ,then take a  
piece of ,green-citron sliced thin1 lay 
it all over the dish4 ,then take ,cream1
 grated bread1 your ,spice1 ,sugar1     
,eggs and ,salt2 beat all these very    
well together half a quarter of an hour1
 pour it on your dish where ,citron is1 
then cover it over with puff-paste1 and 
let it bake in a quick oven three       
quarters of an hour4 ,scrape ,sugar on  
it1 and serve it up4   ,a               
,,pippin-,,pudding  ,take ,pippins and  
pare1 and cut off the tops of them      
pretty deep4 ,then take out as much of  
your ,apple as you can take without     
breaking your ,apple1 then fill your    
,apple with pudding-stuff1 made with    
,cream1 a little ,sack1 ,marrow1 ,grated

 bread1 ,eggs1 ,sugar1 ,spice and ,salt2
 ,make it pretty stiff4 ,put it into the
 ,pippins2 lay the tops of the ,pippins 
upon the ,pippins again1 stick it       
through with a stick of ,cinnamon4 ,set 
as many upright in your dish as you can3
 and so fill it up with ,cream1 and     
sweeten it with ,sugar and ,mace2 and   
stew them between two dishes4   ,,to    
,,make ,a ,,baked ,,oatmeal-,,pudding   
,take middle ,oat-meal1 pick it very    
clean1 steep it all night in ,cream1    
half a ,pint of ,oat-meal1 to a quart of
 ,cream1 make your ,cream scalding hot1 
before you put in your ,oat-meal1 so    
cover it close4 ,take a good handful of 
,penny-royal1 shred it very small1 with 
a pound of ,beef-suet4 ,put it to your  
,cream with half a pound of ,raisins of 
the ,sun1 ,sugar1 ,spice1 four or five  
,eggs1 two whites away4 ,so bake it     
three quarters of an hour2 and then     
serve it up4   ,a ,,plain               
,,quaking-,,pudding  ,take about three  
,pints of new morning ,milk1 and six or 

seven new laid ,eggs1 putting away half 
the whites1 and two spoonfuls of        
fine-flower1 about a quarter of a       
,nutmeg grated1 and about a quarter of a
 pound of ,sugar 7more or less1         
according to your taste17 ,after all    
these are perfectly mingled and         
incorporated together1 put the matter   
into a fit bag1 and so put it into      
boiling water1 and boil it up with a    
quick fire4 ,if you boil it too long1   
the ,milk will turn to whay in the body 
or substance of the ,pudding1 and there 
will be a slimy gelly all about the     
outside4 ,but in about half an hour1 it 
will be tenderly firm1 and of an uniform
 consistence all over4 ,you need not put
 in any ,butter or ,marrow or ,suet1 or 
other ,spice1 but the small proportion  
of ,nutmeg set down1 not grated bread4  
,for the ,sauce1 you pour upon it       
thickened melted ,butter1 beaten with a 
little ,sack1 or ,orange-flower water1  
and ,sugar2 or compounded in what manner
 you please1 as in other such like      

,puddings4   ,a ,,good ,,quaking        
,,bag-,,pudding  ,set a quart of good   
morning ,milk upon the fire1 having     
seasoned it with ,salt1 and sliced or   
grated ,nutmeg4 ,when it beginneth to   
boil1 take it from the fire1 and put    
into it four peny ,manchets of light    
,french-bread sliced very thin 7,if it  
were ,kingstone-bread1 which is firmer1 
it must be grated7 and a lump of        
,sweet-butter as big as a ,wall-nut1 and
 enough ,sugar to season it2 and cover  
the possnet with a plate to keep the    
heat in1 that the bread may soak        
perfectly4 ,whiles this standeth thus1  
take ten yolks of ,new-laid-eggs1 with  
one ,white1 and beat them very well with
 a spoonful or two of ,milk2 and when   
the ,milk is cooled enough1 pour it     
7with the bread in it17 into the bason1 
where the beaten ,eggs are1 7which      
likewise should first be sweetned with  
,sugar to their proportion17 and put    
about three spoonfuls of fine flower    
into the composition1 and knead them    

well together4 ,if you will1 you may put
 in a spoonful of ,sack or ,muscadine1  
and ,ambared ,sugar1 working all well   
together2 as also1 some lumps of ,marrow
 or ,suet shred very small3 but it will 
be very good without either of these4   
,then put this mixtion into a deep      
,woodden dish 7like a great ,butter-box7
 which must first be on the inside a    
little greased with ,butter1 and a      
little ,flower sprinkled thereon1 to    
save the ,pudding from sticking to the  
sides of the dish4 ,then put a linnen   
cloth or handkercher over the mouth of  
the dish1 and reverse the mouth         
downwards1 so that you may tye the      
,napkin close with two knots by the     
corners cross1 or with a strong thred1  
upon the bottom of the dish1 then turned
 upwards2 all which is1 that the matter 
may not get out1 and yet the boiling    
water get through the linnen upon it on 
one side enough to bake the pudding     
sufficiently4 ,put the ,woodden-dish    
thus filled and tyed up into a great    

,possnet or little ,kettle of boiling   
water4 ,the faster it boils1 the better 
it will be4 ,the dish will turn and rowl
 up and down in the water1 as it        
gallopeth in boiling4 ,an hours boiling 
is sufficient4 ,then unty your linnen1  
and take it off1 and reverse the mouth  
of the dish downwards into the          
,silver-dish you will serve it up in2   
wherein is sufficient melted ,butter    
thickened with beating1 and sweetened to
 your taste with ,sugar1 to serve for   
,sauce4 ,you may beat a little ,sack or 
,muscadine1 or ,rose1 or                
,orange-flower-water with the ,sauce2 a 
little of any of which may also go into 
the ,composition of the ,pudding4 ,if   
you put in more ,flower1 or more then   
one white of ,egg to this proportion1 it
 will binde the ,pudding too close and  
stiff4  ,in plain ,bag-puddings it makes
 them much more savoury1 to put into    
them a little ,penny-royal shreded very 
small1 as also other sweet-,herbs4 ,you 
must put in so little1 as not to taste  

strong of them1 but onely to quicken the
 other flat ,ingredients4   ,,another   
,,baked ,,pudding  ,take a ,pint and    
half of good ,sweet-cream2 set it on the
 fire1 and let it just boil up1 take a  
peny ,manchet1 not too new1 cut off the 
crust1 and slice it very thin1 put it   
into a clean earthen pan1 and pour the  
,cream upon it1 and cover it very close 
an hour or thereabouts1 to steep the    
bread2 when it is steeped enough1 take  
four ,new laid-eggs1 yolks and whites1  
beat them with a spoonful of            
,rose-water1 and two of ,sack2 grate    
into it half a ,nutmeg1 and put into it 
a quarter of a pound of good            
white-,sugar finely beaten1 stir all    
this together with the ,cream and       
,bread2 then shred very small half a    
pound of good ,beef-kidney-suet1 and put
 this to the rest1 and mingle them very 
well together with a slice or spoon2    
then size your dish1 that you intend to 
bake it in1 and rub the bottom of it    
with a little sweet-,butter2 then put   

your pudding into it1 and take the      
,marrow of two good bones1 and stick it 
in lumps here and there all over your   
,pudding2 so put it into the oven three 
quarters of an hour1 in which time it   
will be well baked4 ,strew on it some   
fine ,sugar1 and serve it4   ,,to ,,make
 ,,black ,,puddings  ,take a pottle of  
half-cut ,groats2 pick them clean1 that 
there may be no husks nor foulness in   
them2 then put them into a ,mortar1     
bruise them a little with a ,pestle2    
then have ready either ,milk1 or fresh  
meat-broth boiled up1 and the ,oat-meal 
immediately put into it2 ,it must be    
just so much as will cover it2 then     
cover the thing close that it is in1 and
 let it steep twenty four hours2 ,to    
this two quarts of ,oatmeal1 put a pint 
and half of blood1 season it well with  
,salt1 and a little ,pepper1 and a      
little beaten ,cloves and ,mace1 eight  
,eggs1 yolks and whites1 five pound of  
,kidney-beef-suet shred1 but not too    
small2 then put in of these herbs2      

,peny-royal1 ,fennel1 ,leek-blades1     
,parsley1 ,sage1 ,straw-berry-leaves and
 ,violet leaves1 equal parts1 in all to 
the quantity of a good handful2 let them
 be pick'd and washed very clean1 and   
chop'd very small1 and mingled well with
 the former things2 ,then fill your     
,puddings4  ,make ready your guts in    
this manner4 ,cleanse them very well1   
when they are fresh taken out of the    
,hog2 and after they are well washed and
 scowred1 lay them to soak in fair water
 three days and three nights1 shifting  
the water twice every day3 and every    
time you shift the water1 scour them    
first with ,water and ,salt4 ,an hour   
and a quarter is enough to boil them4   
,,to ,,preserve ,,pippins ,,in ,,jelly1 
,,either ,,in ,,quarters1 ,,or ,,in     
,,slices  ,take good sound clear        
,pippins1 pare1 quarter and coar them2  
then put them into a skillet of         
,conduit-water1 such a proportion as you
 intend to make2 boil it very well3 then
 let the liquor run from the pulp       

through a sieve1 without forcing1 and   
let it stand till the next morning4     
,take ,orange or ,limon peel1 and boil  
in a skillet of water1 till they are    
tender2 then rowl them up in a linnen   
cloth to dry the water well out of them2
 let them lie so all night4 ,then take  
of double refined and finely beaten and 
searced ,sugar a pound to every pint of 
,pippin ,liquor that ran through the    
sieve1 and to every pound of ,sugar1 and
 pint of liquor1 put ten ,ounces of     
,pippins in quarters or in slices1 but  
cut them not too thin2 boil them a      
little while very fast in the           
,pippin-liquor1 before you put in the   
,sugar1 then strew in the ,sugar all    
over them as it boileth1 till it is all 
in1 keeping it still fast boiling1 until
 they look very clear2 by that you may  
know they are enough4 ,while they boil1 
you must still be scumming them2 then   
put in your juyce of ,limon to your     
last1 and ,amber1 if you please2 and    
after let it boil half a dozen walms1   

but no more4 ,then take it from the     
fire1 and have ready some very thin     
,brown-paper1 and clap a single sheet   
close upon it1 and if any scum remain1  
it will stick to the ,paper4 ,then put  
your quarters or slices into your       
,glasses1 and strew upon them very small
 slices of ,limon or ,orange 7which you 
please7 which you had before boiled2    
then fill up your ,glasses with your    
jelly4  ,for making your ,pippin-liquor1
 you may take about some fourty ,pippins
 to two quarts of water1 or so much as  
to make your ,pippin-liquor strong of   
the ,pippins1 and the juyce of about    
four ,limons4   ,,my ,,lady ,,diana     
,,porter',s ,,scotch ,,collops  ,cut a  
leg or two of ,mutton into thin slices1 
which beat very well4 ,put them to fry  
over a very quick fire in a pan first   
glased over1 with no more ,butter melted
 in it1 then just to besmear a little   
all the bottom of the ,pan4 ,turn them  
in due time4 ,there must never be but   
one row in the pan1 nor any slice lying 

upon another2 but every one immediate to
 the pan4 ,when they are fryed enough1  
lay them in a hot dish covered1 over a  
,chafing-dish1 and pour upon them the   
,gravy that run out of them into the    
,pan4 ,then lay another row of slices in
 the ,pan to fry as before2 and when    
they are enough1 put them into the dish 
to the other4 ,when you have enough1 by 
such repetitions1 or by doing them in   
two or three pans1 all at a time2 take a
 ,porrenger full of ,gravy of ,mutton1  
and put into it a piece of ,butter as   
much a ,wall-nut1 and a quartered ,onion
 if you will 7or rub the dish afterwards
 with ,garlike7 and ,pepper and ,salt1  
and let this boil to be very hot2 then  
throw away the ,onion1 and pour this    
into the dish upon the slices1 and let  
them stew a little together2 then       
squeese an ,orange upon it1 and serve it
 up4   ,a ,,fricacee ,,of ,,veal  ,cut a
 leg of ,veal into thin slices1 and beat
 them2 or the like with ,chicken1 which 
must be flead off their skin4 ,put about

 half a pint of water or flesh-broth to 
them in a frying-pan1 and some ,thyme1  
and ,sweet-marjoram1 and an ,onion or   
two quartered1 and boil them till they  
be tender1 having seasoned them with    
,salt1 and about twenty ,corns of whole 
white ,pepper1 and four or five ,cloves4
 ,when they are enough1 take half a pint
 of ,white wine1 four yolks of ,eggs1 a 
quarter of a pound of butter 7or more7 a
 good spoonful of ,thyme1               
,sweet-,marjoram and ,parsley 7more     
,parsley then of the others7 all minced 
small2 a ,porrenger full of gravy4 ,when
 all these are well incorporated        
together over the fire1 and well beaten1
 pour it into the pan to the rest1 and  
turn it continually up and down over the
 fire1 till all be well incorporated4   
,then throw away the ,onion and first   
sprigs of ,herbs1 squeese ,orange to it1
 and so serve it up hot4  ,if instead of
 a ,fricacee1 you will make un estuvee  
de veau1 stew or boil simpringly your   
slices of ,veal in ,white-wine and      

water1 ana1 with a good lump of ,butter1
 seasoning it with ,pepper and ,salt and
 ,onions4 ,when it is enough1 put to it 
store of yolks of ,eggs beaten with     
,verjuyce1 or ,white-wine and ,vinegar1 
and some ,nutmeg 7and gravy if you will7
 and some ,herbs as in the ,fricacee2   
and stir all very well over the fire    
till the sauce be well lie together4    
,a ,,tansy  ,take three pints of ,cream1
 fourteen ,new-laid-eggs 7seven whites  
put away7 one pint of juyce of ,spinage1
 six or seven spoonfuls of juyce of     
,tansy1 a ,nutmeg 7or two7 sliced small1
 half a pound of ,sugar1 and a little   
,salt4 ,beat all these well together1   
then fryit in a pan with no more ,butter
 then is necessary4 ,when it is enough1 
serve it up with juyce of ,orange or    
slices of ,limon upon it4   ,,to ,,stew 
,,oysters  ,take what quantity you will 
of the best ,oysters to eat raw4 ,open  
them1 putting all their water with the  
fish into a bason4 ,take out the        
,oysters one by one 7that you may have  

them washed clean in their own water7   
and lay them in the dish you intend to  
stew them in4 ,then let their water run 
upon them through a fine linnen1 that   
all their foulness may remain behind4   
,then put a good great lump of ,butter  
to them1 which may be 7when melted7 half
 as much1 as their water4 ,season them  
with ,salt1 ,nutmeg1 and a very few     
,cloves4 ,let this boil smartly1        
covered4 ,when it is half boiled1 put in
 some crusts of light ,french-bread1 and
 boil on1 till all be enough1 and then  
serve them up4  ,you may put in three or
 four grains of ,ambergreece1 when you  
put in the ,nutmeg1 that in the boiling 
it may melt4 ,you may also put in a     
little ,white-wine or ,verjuyce at the  
last1 or some juyce of ,orange4   ,,to  
,,dress ,,lamprey',s  ,at ,glocester    
they use ,lamprey's thus4 ,heat water in
 a ,pot or ,kettle with a narrow mouth1 
till it be near ready to boil2 so that  
you may endure to dip your hand into it1
 but not to let it stay in4 ,put your   

,lamprey's1 as they come out of the     
,river1 into this scalding-water1 and   
cover the pot1 that little while they   
remain in1 which must be but a moment1  
about an ,ave ,maria while4 ,then with a
 ,woodden ladle take them out1 and lay  
them upon a table1 and hold their head  
in a ,napkin 7else it will slip away1 if
 held in the bare hand7 and with the    
back of a knife scrape off the mud1     
which will have risen out all along the 
fish4 ,a great deal and very thick will 
come off3 and then the skin will look   
clean and shining and blew1 which must  
never be flead off4 ,then open their    
bellies all along1 and with a ,pen-knife
 loosen the string which begins under   
the gall 7having first cast away the    
gall and entrails7 then pull it out1 and
 in the pulling away1 it will stretch   
much in length2 then pick out a black   
substance1 that is all along under the  
string1 cutting towards the back as much
 as is needful for this end4 ,then rowl 
them up and down in a soft and dry      

napkin1 changing this as soon as it is  
wet for another1 using so many ,napkins 
as may make the fishes perfectly dry2   
for in that consisteth a chief part of  
their preparation4 ,then powder them    
well with ,pepper and ,salt1 rubbing    
them in well1 and lay them round in a   
,pot or strong crust upon a good ,lare  
of ,butter1 and store of ,onions every  
where about them1 and chiefly a good    
company in the middle4 ,then put more   
,butter upon them1 covering the pot with
 a fit cover1 and so set them into a    
quick oven1 that is strongly heated2    
where they will require three or four   
hours 7at least7 baking4 ,when they are 
taken out of the oven and begin to cool1
 pour store of melted ,butter upon them1
 to fill up the pot at least three      
fingers breadth above the fish1 and then
 let it cool and harden2 ,and thus it   
will keep a year1 if need be1 so the    
,butter be not opened1 nor craked1 that 
the air get into the fish4  ,to eat them
 presently1 ,they dress them thus3 ,when

 they are prepared1 as abovesaid1 7ready
 for baking7 boil them with store of    
,salt and gross ,pepper1 and many       
,onions1 in no more water1 then is      
necessary to cover them1 as when you    
boil a ,carp or ,pike au ,court         
bouillon4 ,in half or three quarters of 
an hour1 they will be boiled tender4    
,then take them and drain them from the 
water1 and serve them with thickened    
,butter1 and some of the ,onions minced 
into it1 and a little ,pepper1 laying   
the fish upon some sippets of spungy    
bread1 that may soak up the water1 if   
any come from the fish2 and pour butter 
upon the fish2 so serve it up hot4      
,,to ,,dress ,,stock ,,fish1 ,,somewhat 
,,differingly ,,from ,,the ,,way ,,of   
,,holland  ,beat the fish very well with
 a large ,woodden-,mallet1 so as not to 
break it1 but to loosen all the flakes  
within4 ,it is the best way to have them
 beaten with hard heavy ,ropes4 ,and    
though thus beaten1 they will keep a    
long time1 if you put them into ,pease  

straw1 so thrust in as to keep them from
 all air1 and that they touch not one   
another1 but have straw enough between  
every fish4 ,when you will make the best
 dish of them1 take only the tails1 and 
tye up half a dozen or eight of them    
with ,white-thred4 ,first1 they must be 
laid to soak over night in cold water4  
,about an hour and half1 7or a little   
more7 before they are to be eaten1 put  
them to boil in a pot or ,pipkin1 that  
you may cover with a cover of ,tin or   
,letton so close1 that no steam can get 
out2 and lay a stone or other weight    
upon it1 to keep the cover from being   
driven off by the steam of the water4   
,put in no more water1 then well to     
cover them4 ,they must never boil       
strongly1 but very leasurely and but    
simpringly4 ,it will be near half an    
hour before the water begin to boil so3 
,and from their beginning to do so1 they
 must boil a good hour4 ,you must never 
put in any new water1 though hot1 for   
that will make the fish hard4 ,after the

 hour1 take out the fishes and untie    
them1 and lay them loose in a colander  
with holes to drain out the water1 and  
toss them in it up and down very well1  
as you use to do ,butter and ,pease2 and
 that will loosen and break asunder all 
the flakes1 which will make them the    
more susceptible of the ,butter1 when   
you stew them in it1 and make it pierce 
the better into the flakes1 and make    
them tender4 ,then lay them by thin rows
 in the dish1 they are to be served up  
in3 casting upon every row a little     
salt1 and some green ,parsley minced    
very small4 ,they who love young-green  
,onions or sives1 or other savory       
,herbs1 or ,pepper1 may use them also in
 the same manner1 when they are in      
season4 ,when all is in1 fill up with   
sweet ,butter well melted and thickened2
 and so let it stew there a while1 to   
soak well into the fish2 which will lie 
in fine loose tender flakes1 well       
buttered and seasoned4 ,you may eat it  
with ,mustard besides4   ,,buttered     

,,whitings ,,with ,,eggs  ,boil         
,whitings as if you would eat them in   
the ,ordinary way with thick            
,butter-sauce4 ,pick them clean from    
skin and bones1 and mingle them well    
with butter1 and break them very small1 
and season them pretty high with ,salt4 
,in the mean time ,butter some ,eggs in 
the best manner1 and mingle them with   
the buttered ,whitings1 and mash them   
well together4 ,the ,eggs must not be so
 many by a good deal as the ,fish4 ,it  
is a most savoury dish4   ,,to ,,dress  
,,poor-,,john ,,and ,,buckorn  ,the way 
of dressing ,poor-,john1 to make it very
 tender and good meat1 is this4 ,put it 
into the ,kettle in cold water1 and so  
hang it over the fire2 and so let it    
soak and stew without boiling for #c    
hours3 but the water must be very hot4  
,then make it boil two or three walms4  
,by this time it will be very tender and
 swelled up4 ,then take out the         
back-bone1 and put it to fry with       
,onions4 ,if you put it first into hot  

water 7as ling and such salt fish17 or  
being boiled1 if you let it cool1 and   
heat it again it will be tough and hard4
  ,buckorne is to be watered a good hour
 before you put it to the fire4 ,then   
boil it till it be tender1 which it will
 be quickly4 ,then ,butter it as you do 
,ling2 and if you will1 put ,eggs to it4
   ,,the ,,way ,,of ,,dressing          
,,stock-,,fish ,,in ,,holland  ,first   
beat it exceedingly well1 a long time1  
but with moderate blows1 that you do not
 break it in pieces1 but that you shake 
and loosen all the inward ,fibers4 ,then
 put it into water 7which may be a      
little warmed7 to soak1 and infuse so   
during twelve or fourteen hours 7or     
more1 if it be not yet pierced into the 
heart by the water1 and grown tender47  
,then put it to boil very gently1 7and  
with no more water1 then well to cover  
it1 which you must supply with new hot  
water as it consumeth7 for six or seven 
hours at least1 that it may be very     
tender and loose and swelled up4 ,then  

press and drain out all the water from  
it2 and heat it again in a dish1 with   
store of melted ,butter thickened2 and  
if you like it1 you may season it also  
with ,pepper and ,mustard4 ,but it will 
be yet better1 if after it is well and  
tender boiled in water1 and that you    
have pressed all the water you can out  
of it1 you boil it again an hour longer 
in ,milk2 out of which when you take it1
 to put it into the dish with butter1   
you do not industriously press out all  
the ,milk1 as you did the water1 but    
only drain it out gently1 pressing it   
moderately4 ,in the stewing it with     
butter1 season it to your taste1 with   
what you think fitting4   ,,another     
,,way ,,to ,,dress ,,stock-,,fish  ,beat
 it exceeding well with a large woodden 
,mallet1 till you may easily pluck it   
all in pieces1 severing every flake from
 other1 and every one of them in it so  
being loose1 spungy and limber1 as the  
whole fish must be1 and plyant like a   
glove1 which will be in less then an    

hour4 ,pull then the bones out1 and     
throw them away1 and pluck off the skin 
7as whole as you can2 but it will have  
many breaches and holes in it1 by the   
beating7 then gather all the fish       
together1 and lap it in the skin as well
 as you can1 into a round lump1 like a  
bag-pudding1 and tye it about with cords
 or strings 7like a little ,collar of   
,brawn1 or souced fish7 and so put it   
into lukewarm water 7overnight7 to soak1
 covering the vessel close2 but you need
 not keep it near any heat whiles it    
lyeth soaking4 ,next morning take it out
 that water and vessel1 and put it into 
another1 with a moderate quantity of    
other water1 to boil2 which it must do  
very leisurely1 and but simpringly4 ,the
 main care must be1 that the vessel it  
boileth in1 be covered so exceeding     
close1 that not the least breath of     
steam get out1 else it will not be      
tender1 but tough and hard4 ,it will be 
boiled enough1 and become very tender in
 about a good half hour4 ,then take it  

out1 unty it1 and throw away the skin1  
and lay the flaky fish in a ,cullender1 
to drain away the water from it4 ,you   
must presently throw a little ,salt upon
 it1 and all about in it1 to season it4 
,for then it will imbibe it into it self
 presently2 whereas if you ,salt it not1
 till it grow cold in the air1 it will  
not take it in4 ,mean while prepare your
 sauce of melted well thickened butter  
7which you may heighten with shreded    
,onions or ,syves1 or what well tasted  
herbs you please7 and if you will1 you  
may first strew upon the fish some very 
small shreded young ,onions1 or         
,sibbouls1 or ,syves1 or ,parsley4 ,then
 upon that pour the melted butter to    
cover the fish all over1 and soak into  
it4 ,serve it in warm and covered4      
,,to ,,dress ,,parsneps  ,scrape well   
three or four good large roots1         
cleansing well their outside1 and       
cutting off as much of the little end as
 is ,fibrous1 and of the great end as is
 hard4 ,put them into a possnet or pot1 

with about a quart of ,milk upon them1  
or as much as will cover them in        
boiling1 which do moderately1 till you  
find they are very tender4 ,this may be 
in an hour and half1 sooner or later1 as
 the roots are of a good kind4 ,then    
take them out1 and scrape all the       
outside into a pulpe1 like the pulpe of 
roasted apples1 which put in a dish upon
 a chafing dish of ,coals1 with a little
 of the ,milk1 you boiled them in1 put  
to them2 not so much as to drown them1  
but only to imbibe them3 and then with  
stewing1 the pulpe will imbibe all that 
,milk4 ,when you see it is drunk in1 put
 to the pulpe a little more of the same 
,milk1 and stew that1 till it be drunk  
in4 ,continue doing thus till it hath   
drunk in a good quantity of the ,milk1  
and is well swelled with it1 and will   
take in no more1 which may be in a good 
half hour4 ,eat them so1 without ,sugar 
or ,butter2 for they will have a natural
 sweetness1 that is beyond sugar1 and   
will be ,unctuous1 so as not to need    

,butter4  ,parsneps 7raw7 cut into      
little pieces1 is the best food for tame
 ,rabets1 and makes them sweet4 ,as     
,rice 7raw7 is for tame ,pigeons1 and   
they like it best1 varying it sometimes 
with right tares1 and other seeds4      
,,cream ,,with ,,rice  ,a very good     
,cream to eat hot1 is thus made4 ,into a
 quart of sweet ,cream1 put a spoonful  
of very fine powder of ,rice1 and boil  
them together sufficiently1 adding      
,cinnamon1 or ,mace and ,nutmeg to your 
liking4 ,when it is boiled enough take  
it from the fire1 and beat a couple of  
yolks of new-laid ,eggs1 to colour it   
yellow4 ,sweeten it to your taste4 ,put 
bread to it1 in it's due time4          
,,grewel ,,of ,,oat-,,meal ,,and ,,rice 
,doctor ,pridion ordered my ,lord       
,cornwallis1 for his chief diet in his  
looseness1 the following grewel1 which  
he found very tastefull4  ,take about   
two parts of ,oat-meal well beaten in a 
,mortar1 and one part of ,rice in       
subtile powder4 ,boil these well in     

water1 as you make water-grewel1 adding 
a good proportion of ,cinnamon to boil  
also in due time1 then strain it through
 a cloth1 and sweeten it to your taste4 
,the yolk of an ,egg beaten with a      
little ,sherry-sack1 and put to it1 is  
not bad in a looseness4 ,at other times 
you may add ,butter4 ,it is very        
tasteful and nourishing4   ,,sauce ,,for
 ,a ,,carp ,,or ,,pike4 ,,to ,,butter   
,,pease  ,take two or three spoonfuls of
 the ,liquor the ,carp was boiled in1   
and put it into a pipkin2 ,there must be
 no more1 then even to cover the bottom 
of the pipkin4 ,make this boil by       
itself2 as soon as it doth so1 put to   
this half a pound of sweet butter1 let  
it melt gently1 or suddenly1 it imports 
not1 so as the liquor boiled1 when you  
did put the butter in2 when the butter  
is melted1 then take it from the fire1  
and holding the handle in your hand1    
shake it round a good while and         
strongly1 and it will come to be thick1 
that you may almost cut it with a       

,knife4 ,then squeese juyce of ,limon   
into it1 or of sharp ,orange1 or        
,verjuyce or ,vinegar2 and heat it again
 as much as you please upon the fire4   
,it will ever after continue thick1 and 
never again1 upon any heating1 grow     
oily1 though it be cold and heated again
 twenty times4 ,butter done with fair   
water1 as is said above1 with the other 
,liquor1 will be thick in the same      
manner1 7for the liquors make no        
difference in that37  ,put of this      
butter to boiled ,pease in their dish1  
which cover with another2 so shake them 
very strongly1 and a good while         
together4 ,this is by much the best way 
to butter pease1 and not to let the     
butter melt in the middle of them1 and  
then stir them long with a spoon4 ,this 
will grow ,oily 7though it be good at   
the first doing7 if you heat them again3
 ,the other1 never2 and therefore1 is   
the best way upon all occasions to make 
such thickened melted ,butter4 ,you may 
make sauce for a ,pike in the same      

manner you did for a ,carpe2 putting    
,horse-radish to it if you please4   ,a 
,,herring-,,pye  ,put great store of    
sliced ,onions1 with ,currants and      
,raisins of the ,sun both above and     
under the ,herrings1 and store of       
,butter1 and so bake them4   ,a         
,,syllabub  ,take a reasonable quantity 
7as about half a ,porrenger full7 of the
 ,syrup1 that hath served in the making 
of dryed plums2 and into a large        
,syllabub-pot milk or squirt1 or let    
fall from high a sufficient quantity of 
,milk or ,cream4 ,this ,syrup is very   
quick of the fruit1 and very weak of    
,sugar2 and therefore makes the         
,syllabub exceeding well tasted4 ,you   
may also use the ,syrup used in the like
 manner in the drying of ,cherries4     
,,butter ,,and ,,oil ,,to ,,fry ,,fish  
,the best ,liquor to fry ,fish in1 is to
 take ,butter and ,salet ,oyl1 first    
well clarified together4 ,this hath not 
the unsavoury taste of ,oyl alone1 nor  
the blackness of ,butter alone4 ,it     

fryeth ,fish crisp1 yellow1 and well    
tasted4   ,,to ,,prepare ,,shrimps ,,for
 ,,dressing  ,when you will ,butter     
,shrimps1 first wash them well in warm  
,milk and ,water equally mingled        
together1 and let them soak a little in 
it2 then wash them again in fresh ,milk 
and ,water warmed1 letting them also    
soak therein a while4 ,do this twice or 
thrice with fresh ,milk and ,water4     
,this will take away all the rankness   
and slimyness of them4 ,then ,butter    
them1 or prepare them for the table1 as 
you think fit4   ,,tosts ,,of ,,veal    
,my ,lady ,lusson makes thus her plain  
tosts of kidney of ,veal3 ,cut the      
kidney with all the fat about it1 and a 
good piece of the lean flesh besides4   
,hash all this as small as you can4 ,put
 to it a quarter of a pound of picked   
and washed ,currants1 and as much       
,sugar1 one ,nutmeg grated1 four yolks  
and two whites of new-laid ,eggs raw2   
work all these very well together1      
seasoning it with ,salt4 ,spread it     

thick upon slices of light white-bread  
cut like tosts4 ,then fry them in       
,butter1 such quantity as may boil over 
the tops of the tosts4   ,,to ,,make    
,,mustard  ,the best way of making      
,mustard is this3 ,take of the best     
,mustard-seed 7which is black7 for      
example a quart4 ,dry it gently in an   
oven1 and beat it to subtle powder1 and 
searse it4 ,then mingle well strong     
,wine-vinegar with it1 so much that it  
be pretty liquid1 for it will dry with  
keeping4 ,put to this a little ,pepper  
beaten small 7white is the best7 at     
discretion1 as about a good pugil1 and  
put a good spoonful of ,sugar to it     
7which is not to make it taste sweet1   
but rather quick1 and to help the       
fermentation7 lay a good ,onion in the  
bottom1 quartered if you will1 and a    
,race of ,ginger scraped and bruised2   
and stir it often with a ,horse-radish  
root cleansed1 which let always lie in  
the pot1 till it have lost it's vertue1 
then take a new one4 ,this will keep    

long1 and grow better for a while4 ,it  
is not good till after a month1 that it 
have fermented a while4  ,some think it 
will be the quicker1 if the seed be     
ground with fair water1 in stead of     
vinegar1 putting store of ,onions in it4
  ,my ,lady ,holmeby makes her quick    
fine ,mustard thus3 ,choose true        
,mustard-seed2 dry it in an oven1 after 
the bread is out4 ,beat and searse it to
 a most subtle powder4 ,mingle          
,sherry-sack with it 7stirring it a long
 time very well1 so much as to have it  
of a fit consistence for ,mustard4 ,then
 put a good quantity of fine ,sugar to  
it1 as five or six spoonfuls1 or more1  
to a pint of ,mustard4 ,stir and        
incorporate all well together4 ,this    
will keep good a long time4 ,some do    
like to put to it a little 7but a       
little7 of very sharp ,wine-vinegar4    
,,to ,,make ,a ,,white-,,pot  ,boil     
three pints of sweet ,cream with a very 
little ,salt and some sliced ,nutmeg4   
,as soon as it begins to boil1 take it  

from the fire4 ,in the mean time beat   
the yolks of twelve or fifteen new-laid 
,eggs very well with some ,rose or      
,orange-flower-water1 and sweeten the   
,cream to your taste with ,sugar4 ,then 
beat three or four spoonfuls of ,cream  
with them1 and quickly as many more2 so 
proceeding1 till you have incorporated  
all the ,cream and all the ,eggs4 ,then 
pour the ,eggs and ,cream into a deep   
dish laid over with sippets of fine     
light bread1 which will rise up to the  
top for the most part4 ,when it is      
cooled and thickened enough to bear     
,raisins of the ,sun1 strew all over the
 top with them 7well-washed47 ,then     
press a little way into it with great   
lumps of raw ,marrow4 ,two bones will   
suffice4 ,cover your dish with another1 
and set it upon a great pot of boiling  
water1 with a good space between the    
water and the dish1 that there be room  
for the hot steam to rise and strike    
upon the dish4 ,keep good fire always   
under your pot4 ,in less then an hour   

7usually7 it is baked enough4 ,you will 
perceive that1 if the ,marrow look      
brown1 and be enough baked4 ,if it      
should continue longer on the heat1 it  
would melt4 ,you may bake it in an oven 
if you will2 but it is hard to regulate 
it so1 that it be not too much or too   
little3 whereas the boiling water is    
certain4 ,you may strew ,ambred ,sugar  
upon it1 either before you set it to    
bake1 or after it is done4   ,,for      
,,rosting ,,of ,,meat  ,to rost fine    
meat 7as ,partridge1 ,pheasant1         
,chicken1 ,pigeon7 that it be full of   
juyce2 baste it as soon as it is through
 hot1 and time to baste1 with ,butter4  
,when it is very moist all over1        
sprinkle flower upon it every where1    
that by turning about the fire1 it may  
become a thin crust4 ,then baste it no  
more till the latter end4 ,this crust   
will keep in all the juyce4 ,a little   
before you take it up1 baste it again   
with ,butter1 and this will melt away   
all the crust4 ,then give it three or   

four turns of the spit1 that it may make
 the outside yellow and crisp4  ,you may
 also baste such meat with yolks of     
new-laid ,eggs1 beaten into a thin oyl4 
,but with this you continue basting all 
the while the meat rosteth4   ,,to      
,,stew ,a ,,rump ,,of ,,beef  ,take a   
rump of ,beef1 break all the bones2     
season it with ,pepper and ,salt to your
 liking2 ,take three or four ,nutmegs1  
and a quantity of ,mace1 beat them      
grossly2 ,then take a bunch of very good
 sweet herbs1 and one good ,onion cut in
 quarters1 or ,garlike1 as you like it4 
,put in half a pint of ,white-wine      
,vinegar1 and one pint of good ,claret1 
one handful of ,sugar2 and a piece or   
two of beef ,suet or ,butter3 shred some
 ,cabbage under and over1 and scrape in 
a pound of good old ,cheese4 ,put all   
these into an earthen pot1 and let it   
stand in an oven with brown-bread four  
or five hours2 but let the pot be       
covered close with paste4   ,,to ,,stew 
,a ,,rump ,,of ,,beef  ,take a fat rump 

of young ,beef1 as it comes from the    
,butcher1 and take out all the bones1   
excepting the tip of it towards the tail
 that is all fat1 which you cannot take 
out1 without spoiling or defacing or    
breaking it4 ,but take out all the thick
 bones towards the ,chine1 and the thick
 ,sinews1 that are on the outer sides of
 the flesh2 7which will never become    
tender with boiling7 so that you have   
nothing but the pure flesh and fat1     
without any bony or tough substance4    
,then beat well the lean part with a    
woodden roling pin1 and when you have   
beaten well one side1 turn the other4   
,then rub it well with ,pepper grosly   
beaten1 and salt2 just as you would do1 
to season a ,venison pasty1 making the  
seasoning higher or gentler according to
 your taste4 ,then lay it in a fit      
vessel1 with a flat bottom 7pipkin or   
kettle as you have conveniency7 that    
will but just contain it1 but so that it
 may lye at ease4 ,or you may tye it up 
in a loose thin linnen cloth1 or        

boulter1 as they do ,capons a la mode1  
or ,brawn1 or the like4 ,then put water 
upon it1 but just to cover it1 and boil 
it close covered a matter of two hours  
pretty smartly1 so that it be well half 
boiled4 ,then take it out of that1 and  
put it into another fit vessel1 or the  
same cleansed1 and put upon it about two
 quarts of good strong deep well bodied 
,claret-wine1 and a good bundle of      
sweet-herbs1 7,penny-royal1             
,sweet-,marjoram1 ,winter-savory1 ,limon
 ,thyme1 c47 and a good large ,onion    
peeled1 and stuck as close with ,cloves1
 as you can stick it1 if you like the   
taste of ,onions4 ,they must be the     
strong biting ,onions1 that are round   
and red3 a little ,nutmeg1 and some     
,mace4 ,put to the wine about a pint of 
the ,liquor that you have already boiled
 the ,beef in2 and if you would have it 
strong of the seasoning of ,pepper1 and 
,salt2 take the bottom of this ,liquor4 
,thus let it boil very gently1          
simpringly1 or rather stew with         

,char-coal over a little furnace1 or a  
fit ,chafing-dish1 a matter of three    
hours1 close covered4 ,if the ,liquor   
waste too much1 you may recruit it with 
what you have kept of that1 which your  
beef was boiled in4 ,when it is near    
time to take it up1 stew some ,oysters  
in their own ,liquor 7to which you may  
add at the latter end1 some of the winy 
,liquor1 that the ,beef is now stewing  
in1 or some of the first ,beef-broth1 or
 use some good pickled ,oysters7 and at 
the same time make some thin tostes of  
,kingstone manchet1 which toste very    
leisurely1 or rather dry them throughly1
 and very hard1 and ,crisp1 but not     
burned1 by lying long before the fire4  
,and if you have fresh ,champignons1    
dress a good dish full of them1 to be   
ready at the same time1 when all the    
rest is ready2 ,if not1 use pickled     
ones1 without further dressing4 ,when   
you find your ,beef is as tender as can 
be1 and will scarcely hold together1 to 
be taken up together1 and that all the  

other things are ready1 lay the tostes  
in the dish1 where the ,beef is to lye2 
pour some of the ,liquor upon it4 ,then 
lay the ,beef upon the tosts2 throw away
 the bundle of ,herbs and ,onions2 and  
pour the rest of the ,liquor upon the   
,beef1 as also the ,oysters1 and the    
,mushrooms1 to which add a pretty deal1 
about half a pint of ,broom-buds3 and so
 let it stand a while well covered over 
coals to ,mittoner2 and to have all the 
several substances communicate their    
tastes to one another1 and to have the  
tostes swell up like a gelly4 ,then     
serve it up4 ,if you want ,liquor1 you  
may still recruit your self out of the  
first ,beef-broth1 which you keep all to
 supply any want afterwards4 ,have a    
care1 whiles it is stewing1 in the      
,winy-liquor1 to lift the flesh         
sometimes up from the bottom of the     
vessel1 least if it should lye always   
still1 it may stick to the bottom1 and  
burn2 but you cannot take it out1 for it
 would fall in pieces4 ,it will be yet  

better meat1 if you add to it1 at the   
last 7when you add all the other        
heightnings7 some ,marrow1 and some     
,chess-nuts1 and some ,pistachios1 if   
you will4 ,put to your ,broom-buds      
7before you put them in to the rest7    
some elder ,vinegar1 enough to soak     
them1 and even to cover them4 ,if you   
find this make your composition of the  
whole too sharp1 you may next time take 
less4 ,when you put the ,beef to stew   
with the wine 7or a while after7 you may
 put to it a pretty quantity 7as much as
 you can take in both hands at once7 of 
shreded ,cabbage1 if it be the season2  
or of ,turneps1 if you like either of   
these4 ,carrots make it somewhat flat4  
,if the wine be not quick enough1 you   
may put a little elder ,vinegar to it4  
,if you like ,garlike1 you may put in a 
little1 or rub the dish with it4        
,,pickled ,,champignons  ,champignons   
are best1 that grow upon gravelly dry   
rising ,grounds4 ,gather them of the    
last nights growth2 and to preserve them

 white1 it is well to cast them into a  
pitcher of fair-water1 as you gather    
them3 ,but that is not absolutely       
necessary1 if you will go about dressing
 them as soon as you come home4 ,cut the
 great ones into halves or quarters1    
seeing carefully there be no worms in   
them2 and peel off their upper skin on  
the tops3 the little ones1 peel whole4  
,as you peel them1 throw them into a    
bason of fair-water1 which preserves    
them white4 ,then put them into a pipkin
 or possnet of ,copper 7no ,iron7 and   
put a very little water to them1 and a  
large proportion of ,salt4 ,if you have 
a pottle of ,mushrooms1 you may put to  
them ten or twelve spoonfuls of water1  
and two or three of ,salt4 ,boil them   
with pretty quick-fire1 and scum them   
well all the while1 taking away a great 
deal of foulness1 that will rise4 ,they 
will shrink into a very little room4    
,when they are sufficiently parboiled to
 be tender1 and well cleansed of their  
scum1 7which will be in about a quarter 

of an hour17 take them out1 and put them
 into a ,colander1 that all the moisture
 may drain from them4 ,in the mean time 
make your pickle thus3 ,take a quart of 
pure sharp white ,wine ,vinegar         
7elder-,vinegar is best7 put two or     
three spoonfuls of whole ,pepper to it1 
twenty or thirty ,cloves1 one ,nutmeg   
quartered1 two or three flakes of ,mace1
 three ,bay-leaves2 7some like          
,limon-,thyme and ,rose-mary2 but then  
it must be a very little of each7 boil  
all these together1 till the ,vinegar be
 well impregnated with the ,ingredients1
 which will be in about half an hour4   
,then take it from the fire1 and let it 
cool4 ,when the pickle is quite cold1   
and the ,mushrooms also quite cold1 and 
drained from all moisture3 put them into
 the ,liquor 7with all the ,ingredients 
in it7 which you must be sure1 be enough
 to cover them4 ,in ten or twelve days1 
they will have taken into them the full 
taste of the pickle1 and will keep very 
good half a year4 ,if you have much     

supernatant ,liquor1 you may parboil    
more ,mushrooms next day1 and put them  
to the first4 ,if you have not gathered 
at once enough for a dressing1 you may  
keep them all night in water to preserve
 them white1 and gather more the next   
day1 to joyn to them4   ,,to ,,stew     
,,wardens ,,or ,,pears  ,pare them1 put 
them into a ,pipkin1 with so much ,red  
or ,claret ,wine and water1 ana1 as will
 near reach to the top of the ,pears4   
,stew or boil gently1 till they grow    
tender1 which may be in two hours4      
,after a while1 put in some sticks of   
,cinnamon bruised and a few ,cloves4    
,when they are almost done1 put in      
,sugar enough to season them well and   
their ,syrup1 which you pour out upon   
them in a deep ,plate4   ,,to ,,stew    
,,apples  ,pare them and cut them into  
slices4 ,stew them with ,wine and ,water
 as the ,pears1 and season them in like 
manner with ,spice4 ,towards the end    
sweeten them with ,sugar1 breaking the  
,apples into ,pap by stirring them4     

,when you are ready to take them off1   
put in good store of fresh-butter1 and  
incorporate it well with them1 by       
stirring them together4 ,you stew these 
between two dishes4 ,the quickest       
,apples are the best4   ,,portuguez     
,,eggs  ,the way that the ,countess de  
,penalva makes the ,portuguez ,eggs for 
the ,queen1 is this4 ,take the yolks    
7clean picked from the whites and germ7 
of twelve new-laid ,eggs4 ,beat them    
exceedingly with a little 7scarce a     
spoonful7 of ,orange-flower-water4 ,when
 they are exceeding liquid1 clear1 and  
uniformly a thin ,liquor1 put to them   
one pound of pure double refined ,sugar 
7if it be not so pure1 it must be       
clarified before7 and stew them in your 
dish or bason over a very gentle fire1  
stirring them continually1 whiles they  
are over it1 so that the whole may      
become one uniform substance1 of the    
consistence of an ,electuary 7beware    
they grow not too hard2 for without much
 caution and attention1 that will happen

 on a sudden7 which then you may eat    
presently1 or put into pots to keep4    
,you may dissolve ,ambergreece 7if you  
will1 ground first very much with       
,sugar7 in ,orange-flower or            
,rose-water1 before hand1 and put it    
7warm and dissolved7 to the ,eggs1 when 
you set them to stew4 ,if you clarifie  
your ,sugar1 do it with one of these    
waters1 and whites of ,eggs4 ,the flavor
 of these sweet-waters goeth almost all 
away with boiling4 ,therefore half a    
spoonful put into the composition1 when 
you take it from the fire1 seasoneth it 
more then ten times as much1 put in at  
the first4   ,,to ,,boil ,,eggs  ,a     
certain and infallible method to boil   
new-laid ,eggs to sup up1 and yet that  
they have the white turned to milk1 is  
thus3 ,break a very little hole1 at the 
bigger end of the shell1 and put it into
 the water1 whiles it boileth4 ,let it  
remain boiling1 whiles your ,pulse      
beateth two hundred stroaks4 ,then take 
it out immediately1 and you will find it

 of an exact temper3 others put ,eggs   
into boyling water just as you take it  
from the fire1 and let them remain      
there1 till the water be so cooled1 that
 you may just put in your hand1 and take
 out the ,eggs4  ,others put the ,eggs  
into cold water1 which they set upon the
 fire1 and as soon as the water begins  
to boil1 the ,eggs are enough4   ,,to   
,,make ,,clear ,,gelly ,,of ,,bran      
,take two pound of the broadest open    
,bran of the best ,wheat1 and put it to 
infuse in a ,gallon of ,water1 during   
two or three days1 that the water may   
soak into the pure flower1 that sticks  
to the bran4 ,then boil it three or four
 walms1 and presently take it from the  
fire1 and strain it through some fine   
strainer4 ,a milky substance will come  
out1 which let stand to settle about    
half a day4 ,pour off the clear water1  
that swimmeth over the starch or        
flomery1 that is in the bottom 7which is
 very good for ,pap1 c47 and boil it up 
to a gelly1 as you do ,harts-horn gelly 

or the like1 and season it to your      
taste4   ,,to ,,bake ,,venison  ,boil   
the bones 7well broken7 and remaining   
flesh of the ,venison1 from whence the  
meat of the ,pasty is cut1 in the       
,liquor1 wherein ,capons and ,veal1 or  
,mutton have been boiled1 so to make    
very strong broth of them4 ,the bones   
must be broken1 that you may have the   
,marrow of them in the ,liquor2 and they
 must stew a long time 7covering the pot
 close37 that you may make the broth as 
strong as you can2 and if you put some  
gravy of ,mutton or ,veal to it1 it will
 be the better4 ,when the ,pasty is half
 baked1 pour some of this broth into it1
 by the hole at the top2 and the rest of
 it1 when it is quite baked1 and wanteth
 but standing in the oven to soak4 ,or  
put it all in at once1 when the ,pasty  
is sufficiently baked1 and afterwards   
let it remain in the oven a good while  
soaking4  ,you may bake the bones       
7broken7 with the broth and gravy1 or   
for want thereof1 with only water in an 

earthen pot close stopped1 till you have
 all the substance in the ,liquor2 which
 you may pour into the ,pasty an hour   
before it is baked enough4  ,if you are 
in a ,park1 you may soak the ,venison a 
night in the blood of the ,deer2 and    
cover the flesh with it1 clotted        
together when you put it in paste4      
,mutton blood also upon ,venison1 is    
very good4 ,you may season your blood a 
little with ,pepper and ,salt4   ,,to   
,,bake ,,venison ,,to ,,keep  ,after you
 have boned it1 and cut away all the    
sinews1 then season it with ,pepper and 
,salt pretty high1 and divide a ,stag   
into four pots2 then put about a pound  
of ,butter upon the top of each pot1 and
 cover it with ,rye-past pretty thick4  
,your oven must be so hot1 that after a 
whole night it maybe baked very tender1 
which is a great help to the keeping of 
it4 ,and when you draw it1 drain all the
 ,liquor from it1 and turn your pot upon
 a pie plate1 with the bottom upwards1  
and so let it stand1 until it is cold2  

,then wipe your pot1 that no gravy      
remain therein1 and then put your       
,venison into the same pot again2 then  
have your ,butter very well clarified1  
that there be no dross remaining2 ,then 
fill up your pot about two ,inches above
 the meat with ,butter1 or else it will 
mould4 ,and so the next day binde it up 
very close1 with a piece of sheeps      
,leather so that no air can get in4     
,after which you may keep it as long as 
you please4  ,master ,adrian ,may put's 
up ,his ,venison in pots1 to keep long1 
thus3 ,immediately as soon as ,he hath  
killed it1 he seasoneth and baketh it as
 soon as ,he can1 so that the flesh may 
never be cold4 ,and this maketh that the
 fat runneth in among the lean1 and is  
like calvered ,salmon1 and eats much    
more mellow and tender4 ,but before the 
,deer be killed1 he ought to be hunted  
and chafed as much as may be4 ,then     
seasoned and put in the oven before it  
be cold4 ,be sure to pour out all the   
gravy1 that settleth to the bottom1     

under the flesh after the baking1 before
 you put the ,butter to it1 that is to  
lie very thick upon the meat1 to keep it
 all the year4   ,,about ,,making ,,of  
,,brawn  ,it must be a very large oven1 
that so it may contract the stronger    
heat1 and keep it the longer4 ,it must  
be at least eight hours heating with    
wood1 that it be as hot as is possible4 
,if the ,brawn be young1 it will suffice
 eight hours or a little more in the    
oven4 ,but if old1 it must be ten or    
eleven4 ,put but two ,collars into each 
pot1 for bigger are unwieldy4 ,into     
every pot1 put twelve corns of whole    
,pepper1 four ,cloves1 a great ,onion   
peeled and quartered1 and two           
bay-leaves1 before you put them into the
 oven4 ,before they are set in1 you do  
not fill them with water to the top1    
least any should spill in sliding them  
in2 but fill them up by a bowl fastned  
to a long ,pole4 ,no water must be put  
in1 after the oven is closed 7nor the   
oven ever be opened1 till after all is  

throughly baked7 and therefore you must 
put in enough at first to serve to the  
last2 you must rowl your ,collars as    
close as may be1 that no air may be left
 in the folds of them3 and sow them up  
in exceeding strong cloth1 which a      
strong man must pull as hard as ,he can 
in the sowing4 ,their cloths must not be
 pulled off1 till the ,collars have been
 three or four days out of the oven1    
least you pull off part of the ,brawn   
with them4 ,you may put the same        
proportion of ,pepper1 ,cloves1 c4 into 
the ,souce drink as you did in the      
baking them2 which at either time       
7especially at first7 give them a fine  
taste4 ,the ,souce-drink is made of six 
shillings ,beer1 and ,thames or         
,river-water1 of each an equal quantity1
 well boiled with ,salt4 ,when boiled   
and cold1 put in to it two or three     
quarts of skimmed ,milk1 only to colour 
it2 and so change it once in three      
,weeks4 ,tender ,brawn sliced thin1 and 
laid ,sallet-wise in a dish as the      

sliced ,capon1 and seasoned with        
,pepper1 ,salt and ,vinegar and ,oyl1   
with a little ,limon1 is a very good    
,sallet4   ,,sallet ,,of ,,cold ,,capon 
,,rosted  ,it is a good ,sallet1 to     
slice a cold ,capon thin2 mingle with it
 some ,sibbolds1 ,lettice1 ,rocket and  
,tarragon sliced small4 ,season all with
 ,pepper1 ,salt1 ,vinegar and ,oyl1 and 
sliced ,limon4 ,a little ,origanum doth 
well with it4   ,,mutton ,,baked ,,like 
,,venison1 ,,soaking ,,either ,,in      
,,their ,,blood  ,take a large fat loin 
of ,mutton 7or two7 boned after the     
manner of ,venison4 ,season it well to  
your taste with ,pepper and ,salt4 ,then
 lay it to steep all night in enough of 
the sheep's blood1 to cover it over1 and
 soak well into it4 ,then lay it into   
the past1 with all the clotted thick    
blood1 under it1 upon it1 and hanging   
about it4 ,you may season the blood with
 ,pepper and ,salt1 before you lay the  
meat in it4 ,but though you do not1 it  
will not be amiss1 so as the meat be    

seasoned high enough4 ,then bake it as  
you do an ordinary ,pasty2 and you may  
put gravy of ,mutton or strong broth    
into it4 ,you may do it in a dish with  
past2 as ,my ,lady of ,newport doth ,her
 ,venison4 ,this way of steeping in     
blood before you bake it1 is very good  
also for ,venison4   ,,to ,,make ,,an   
,,excellent ,,hare-,,pye  ,hash the     
flesh of as many ,hares1 as you please1 
very small4 ,then beat them strongly in 
a ,mortar into a ,paste1 which season   
duly with ,pepper and ,salt4 ,lard it   
throughly all over with great ,lardons  
of ,lard well rowled in ,pepper and     
,salt4 ,put this into a straight earthen
 pot1 to lye close in it4 ,if you like  
,onions1 you may put one or two         
quartered into the bottom of the ,pot4  
,put store of ,sweet-butter upon the    
meat1 and upon that1 some strong red    
,claret-wine4 ,cover the pot with a     
double strong brown paper1 tyed close   
about the mouth of it4 ,set it to bake  
with houshold-bread 7or in an oven1 as a

 ,venison pasty7 for eight or ten hours4
 ,then take out the pot1 and thence the 
meat1 and pour away all the ,liquor1    
which let settle4 ,then take all the    
congealed ,butter1 and clarifie it well4
 ,put your meat again into the pot1 and 
put upon it your clarified ,butter1 and 
as much more as is necessary4 ,and ,i   
believe the putting of ,claret-wine to  
it now is better1 and to omit it before4
 ,bake it again1 but a less while4 ,pour
 out all the ,liquor1 when it is baked1 
and clarifie the ,butter again1 and pour
 it upon the meat1 and so let it cool2  
,the ,butter must be at least two or    
three fingers breadth over the meat4    
,,to ,,bake ,,beef  ,bone it1 and beat  
it exceeding well on all sides1 with a  
roling pin1 upon a table4 ,then season  
it with ,pepper and ,salt1 7rubbing them
 in very well7 and some ,parsley1 and a 
few ,sweet herbs 7,penny-royal1         
,winter-savoury1 ,sweet-marjoram1 ,limon
 ,thyme1 ,red-sage1 which yet to some   
seems to have a ,physical taste7 an     

,onion if you will4 ,squeese it into the
 pot as close as you can4 ,put ,butter  
upon it1 and ,claret-wine1 and covered  
all as above4 ,bake it in a strong oven 
eight or ten hours4 ,take it out of the 
oven1 and the meat out of the pot1 which
 make clean1 from all settlings2 and    
squeese all the juyce from it 7even by a
 gentle press47 ,then put it in again   
hard pressed into the pot4 ,clarifie the
 ,butter1 that you poured with the      
,liquor from the meat out of the pot2   
and pour it again with more flesh1 to   
have enough to cover it two or three    
fingers thick4   ,,to ,,bake ,,pidgeons1
 7,,which ,,are ,,thus ,,excellent1     
,,and ,,will ,,keep ,a ,,quarter ,,of ,a
 ,,year7 ,,or ,,teals1 ,,or             
,,wild-,,ducks  ,season them duly with  
,pepper and ,salt2 then lay them in the 
pot1 and put store of ,butter1 and some 
,claret-wine to them4 ,cover and bake as
 above3 but a less while according to   
the tenderness of the meat4 ,in due time
 take out your pot1 and your birds out  

of it1 which press not1 but only wipe   
off the ,liquor4 ,pour it out all4      
,clarifie the ,butter2 put in the birds 
again1 and the clarified butter1 and as 
much more as needs 7all melted7 upon    
them1 and let it cool4 ,you may put a   
few ,bay-leaves upon any of these baked 
meats1 between the meat and the ,butter4
   ,,green-,,geese-,,pye  ,an excellent 
cold ,pye is thus made4 ,take two fat   
,green-geese2 bone them1 and lay them in
 paste one upon the other1 seasoning    
them well with ,pepper and ,salt1 and   
some little ,nutmeg1 both above and     
below and between the two ,geese4 ,when 
it is well-baked and out of the oven1   
pour in melted ,butter at a hole made in
 the top4 ,the crust is much better than
 of a ,stubble-goose4   ,,to ,,boil     
,,beef ,,or ,,venison ,,tender ,,and    
,,savoury  ,the way to have ,beef       
tenderest1 short and best boiled1 as my 
,lord of ,saint ,alban's useth it1 is   
thus4 ,take a rump or brisket of beef2  
keep it without salt as long as you may1

 without danger to have it smell ill4   
,for so it groweth mellow and tender1   
which it would not do1 if it were       
presently salted4 ,when it is           
sufficiently mortified1 rub it well with
 ,salt2 let it lie so but a day and a   
night1 or at most two nights and a day4 
,then boil it in no more water then is  
necessary4 ,boil it pretty smartly at   
first1 but afterwards but a simpring or 
stewing boiling1 which must continue    
seven or eight hours4 ,sometimes he     
boileth it half over night1 and the rest
 next morning4 ,if you should not have  
time to ,salt it1 you may supply that   
want thus2 ,when the ,beef is through   
boiled1 you may put so much ,salt into  
the pot as to make the broth like brine1
 and then boil it gently an hour longer2
 or take out the ,beef1 and put it into 
a deep dish1 and put to it some of his  
broth made brine1 and cover it with     
another dish1 and stew it so an hour4 ,a
 hanch of ,venison may be done the same 
way4   ,,to ,,bake ,,wilde-,,ducks ,,or 

,,teals  ,season your ,duck and ,teal   
with ,pepper and ,salt1 both within and 
without1 so much as you think may season
 them2 then crack their bones with a    
roling pin2 then put them into an       
earthen pot close1 and cover them with  
,butter1 and bake them in an oven as hot
 as for bread1 and let them stand three 
or four hours2 when you take them out of
 the oven1 pour out all the ,liquor from
 them1 then melt so much ,butter as will
 cover them2 when you have melted your  
,butter1 let it stand a while1 until all
 the dross be settled to the bottom1 and
 put in the clear ,butter1 which must   
cover the ,fowl4   ,,to ,,season        
,,humble-,,pyes3 ,,and ,,to ,,rost      
,,wilde-,,ducks  ,bake ,humble-,pyes    
without chapping them small in a ,pye1  
seasoned with ,pepper and ,salt1 adding 
a pretty deal of ,parsley1 a little     
sweet-marjoram and ,savoury1 and a very 
little ,thyme4  ,rost wilde ,ducks      
putting into their ,bellies some ,sage  
and a little ,onion 7both well shreded7 

wrought into a lump with butter1 adding 
a little ,pepper and ,salt4 ,and let    
their sauce be a little gravy of        
,mutton1 to enlarge the seasoned gravy1 
that comes from the ,ducks when they are
 cut up4   ,,to ,,souce ,,turkeys  ,take
 a good fat ,turkey or two2 dress them  
clean1 and bone them2 then tye them up  
in the manner of ,sturgeon with some    
thing clean washed4 ,take your kettle1  
and put into it a pottle of good        
,white-wine1 a quart of ,water1 and a   
quart of ,vinegar2 make it boil1 and    
season it with ,salt pretty well4 ,then 
put in your ,turkeys1 and let them boil 
till they be very tender4 ,when they are
 enough boiled1 take them out1 and taste
 the ,liquor2 if it be not sharp enough1
 put more ,vinegar1 and let it boil a   
little2 then put it into an earthen pot1
 that will hold both ,turkeys4 ,when it 
is cold enough1 and the ,turkeys        
through-cold1 put them into the ,liquor 
in the ,pot1 and be sure they be quite  
covered with the ,liquor2 ,let them lye 

in it three weeks or a month2 ,then     
serve it to the table1 with ,fennel on  
it1 and eat it with elder ,vinegar4     
,you may do a ,capon or two put together
 in the same manner3 but first larding  
it with great ,lardons rowled in ,pepper
 and ,salt4 ,a shorter time lying in the
 pickle will serve4   ,,an ,,excellent  
,,meat ,,of ,,goose ,,or ,,turkey  ,take
 a fat ,goose1 and ,powder it with ,salt
 eight or ten days2 ,then boil it       
tender1 and put it into pickle1 like    
,sturgeon-pickle4 ,you may do the like  
with a very fat ,turkey2 but the best   
pickle of that is1 the ,italian         
,marinating1 boiling ,mace1 ,nutmeg1 c4 
in it4 ,you may boil ,garlick in the    
belly of the fouls1 if you like it1 or  
in the pickle4   ,,to ,,pickle ,,an     
,,old ,,fat ,,goose  ,cut it down the   
back1 and take out all the bones2 ,lard 
it very well with green ,bacon1 and     
season it well with three quarters of an
 ,ounce of ,pepper2 half an ,ounce of   
,ginger2 a quarter of an ,ounce of      

,cloves1 and ,salt as you judge         
proportionable2 a pint of white wine and
 some ,butter4 ,put three or four       
,bay-leaves under the meat1 and bake it 
with ,brown-bread in an earthen pot     
close covered1 and the edges of the     
cover closed with ,paste4 ,let it stand 
three or four days in the pickle2 then  
eat it cold with ,vinegar4   ,,about    
,,ordering ,,bacon ,,for ,,gambons1     
,,and ,,to ,,keep  ,at ,franckfort they 
use the following cautions about the    
,bacon they salt for ,gambons or sides  
to keep4 ,the best is of male ,hogs of  
two year old1 that have been gelt1 when 
they were young4 ,they kill them in the 
wane of the ,moon1 from a day or two    
after the full1 till the last quarter4  
,they fetch off their hair with         
warm-water1 not by burning 7which       
melteth the fat1 and maketh it apt to   
grow resty71 and after it hath lain in  
the open air a full day1 they salt it   
with dry ,salt1 rubbing it in well3     
,then lay what quantity you will in a   

tub for seven or eight days 7in which   
time the ,salt dissolveth to water72    
then take it out1 and wipe it dry1 and  
hang it in a room1 where they keep fire1
 either on a hearth1 or that smoak      
cometh out of a stove into the room 7as 
most of those rooms do smoak7 but hang  
them not in the ,chimney1 that the hot  
smoak striketh upon them2 but if you    
have a very large ,chimney1 hang them   
pretty high and aside1 that the smoak   
may not come full upon them4 ,after a   
while1 7when they are dry7 take them    
thence1 and hang them from the smoak in 
a dry warm room4 ,when the weather      
groweth warm as in ,may1 there will drop
 from them a kinde of melted oyly       
grease1 and they will heat1 and grow    
resty1 if not remedied4 ,take them down 
then1 and lay them in a cold dry place1 
with hay all about them1 that one may   
not touch another4 ,change the ,hay     
every thirty1 or twenty1 or fifteen     
days1 till ,september1 when the weather 
groweth cool2 then hang them up again in

 the free air1 in a dry ,chamber4 ,if   
you make the shoulders into ,gambons1   
you must have a care to cut away a      
little piece of flesh within1 called in 
,dutch the ,mause2 for if that remain in
 it1 the ,bacon will grow resty4   ,,to 
,,make ,a ,,tansey  ,take ,spinage1     
,sorrel1 ,tansey1 ,wheat1 a quart of    
,cream2 bread 7the quantity of a two    
peny loaf7 twenty ,eggs1 and half the   
whites1 one ,nutmeg1 half a pound of    
,sugar1 and the juyce of a couple of    
,limons4 ,spinage is the chief herb to  
have the juyce2 ,wheat also is very     
good1 when it is young and tender4 ,you 
must not take much ,sorrel1 for fear of 
turning the ,cream2 but less ,tansey1 so
 little that it may not taste distinctly
 in the composition4 ,the juyce of      
,limons is put in at the end of all4    
,you may lay thin slices of ,limon upon 
the ,tansey made1 and ,sugar upon them4 
,,another ,,way  ,beat twelve ,eggs 7six
 whites put away7 by themselves         
exceeding well 7two or three hours71    

sometimes putting in a spoonful of      
,cream to keep them from oyling2 ,then  
mingle them well with a quart of ,cream2
 to which put about half a pint of juyce
 of ,spinage 7as much as will make the  
,cream green7 or of green wheat1 and    
four spoonfuls of juyce or ,tansey1 one 
,nutmeg scraped into thin slices1 and   
half a pound of ,sugar2 ,all things     
exceeding well ,incorporated together2  
,fry this with fresh butter1 no more    
then to glase the ,pan over1 and keep   
the ,tansey from sticking to the ,pan4  
,,to ,,make ,,cheese-,,cakes  ,take     
twelve quarts of ,milk warm from the    
,cow1 turn it with a good spoonful of   
,runnet4 ,break it well1 and put it into
 a large strainer1 in which rowl it up  
and down1 that all the ,whey may run out
 into a little tub2 when all that will  
is run out1 wring out more4 ,then break 
the curds well2 then wring it again1 and
 more whey will come4 ,thus break and   
wring till no more come4 ,then work the 
,curds exceedingly with your hand in a  

tray1 till they become a short uniform  
,paste4 ,then put to it the yolks of    
eight new laid ,eggs1 and two whites1   
and a pound of butter4 ,work all this   
long together4  ,in the long working 7at
 the several times7 consisteth the      
making them good4 ,then season them to  
your taste with ,sugar finely beaten2   
and put in some ,cloves and ,mace in    
subtile powder4 ,then lay them thick in 
,coffins of fine ,paste1 and bake them4 
,,short ,,and ,,crisp ,,crust ,,for     
,,tarts ,,and ,,pyes  ,to half a peck of
 fine flower1 take a pound and half of  
,butter1 in this manner4 ,put your      
,butter with at least three quarts of   
cold water 7it imports not how much or  
how little the water is7 into a little  
kettle to melt1 and boil gently3 as soon
 as it is melted1 scum off the ,butter  
with a ladle1 pouring it by ladlefuls   
7one a little after another1 as you     
knead it with the flower7 to some of the
 flower 7which you take not all at once1
 that you may the better discern1 how   

much ,liquor is needful7 and work it    
very well into ,paste4 ,when all your   
butter is kneaded1 with as much of the  
flower1 as serves to make paste of a    
fitting consistence1 take of the water  
that the ,butter was melted in1 so much 
as to make the rest of the flower into  
,paste of due consistence2 then joyn it 
to the ,paste made with ,butter1 and    
work them both very well together1 of   
this make your covers and coffins thin4 
,if you are to make more paste for more 
,tarts or ,pyes1 the water that hath    
already served1 will serve again better 
then fresh4  ,to make ,goose-pyes1 and  
such of thick crust1 you must put at    
least two pound of ,butter to half a    
peck of flower4 ,put no more ,salt to   
your ,past1 then what is in the ,butter1
 which must be the best new ,butter that
 is sold in the ,market4   ,,to ,,make  
,a ,,cake  ,take eight wine quarts of   
flower2 one pound of loaf ,sugar beaten 
and searsed2 one ounce of ,mace1 beat it
 very fine3 then take thirty ,eggs1     

fifteen whites1 beat them well2 then put
 to them a quart of new ,ale-yest2 beat 
them very well together1 and strain them
 into your flower2 then take a pint of  
,rose-water1 wherein six grains of      
,ambergreece and ,musk have been over   
night4 ,then take a pint and half of    
,cream or something more1 and set it on 
the fire1 and put into it four pounds   
and three quarters of ,butter2 ,and when
 it is all melted1 take it off the fire 
and stir it about1 until it be pretty   
cool2 ,and pour all into your flower1   
and stir it up quick with your hands1   
like a lith pudding2 ,then dust a little
 flower over it1 and let it stand       
covered with a ,flannel1 or other       
woollen cloth1 a quarter of an hour     
before the fire1 that it may rise2 ,then
 have ready twelve pounds of ,currants  
very well washed and pick'd1 that there 
may be neither stalks1 nor broken       
,currants in them4 ,then let your       
,currants be very well dryed before the 
fire1 and put warm into your ,cake2 then

 mingle them well together with your    
hands2 then get a tin hoop that will    
contain that quantity1 and butter it    
well1 and put it upon two sheets of     
paper well buttered2 so pour in your    
,cake1 and so set it into the oven1     
being quick that it may be well soaked1 
but not to burn4 ,it must bake above an 
hour and a quarter2 near an hour and    
half4 ,take then a pound and half of    
double refined ,sugar purely beaten and 
searsed2 put into the whites of five    
,eggs2 two or #c spoonfuls of           
rose-water2 keep it a beating all the   
time1 that the ,cake is a baking which  
will be two hours2 ,then draw your ,cake
 out of the oven1 and pick the dry      
,currants from the top of it1 and so    
spread all that you have beaten over it1
 very smooth1 and set it a little into  
the oven1 that it may dry4   ,,another  
,,cake  ,take three pounds and an half  
of flower2 one penny worth of ,cloves   
and ,mace2 and a quarter of a pound of  
,sugar and ,salt1 and strew it on the   

flower4 ,then take the yolks of eight   
,eggs well beaten1 with a spoonful and  
half of rose water2 ,then take a pint of
 thick ,cream1 and a pound of ,butter2  
,melt them together1 and when it is so1 
take three quarters of a pint of        
,ale-yest1 and mingle the yest and ,eggs
 together4 ,then take the warm liquor1  
and mingle all together2 when you have  
done1 take all1 and pour it in the bowl1
 and so cover the flower over the       
liquor2 then cover the pan with a       
,napkin1 and when it is risen1 take four
 pounds of ,currants1 well washed and   
dryed1 and half a pound of ,raisins of  
the ,sun sliced1 and let them be well   
dryed and hot1 and so stir them in4     
,when it is risen1 have your oven hot   
against the ,cake is made2 let it stand 
three quarters of an hour4 ,when it is  
half baked1 ,ice it over with fine      
,sugar and ,rose-water1 and the whites  
of ,eggs1 and ,musk and ,ambergreece4   
,when you mingle your yest and ,eggs    
together for the ,cake1 put ,musk and   

,amber to that4   ,,to ,,make ,a        
,,plumb-,,cake  ,take a peck of flower1 
and put it in half4 ,then take two      
quarts of good ,ale-yest1 and strain it 
into half the flower1 and some new milk 
boiled1 and almost cold again2 make it  
into a very light paste1 and set it     
before the fire to rise2 ,then take five
 pound of ,butter1 and melt it in a     
skillet1 with a quarter of a pint of    
,rose-water2 when your paste is risen1  
and your oven almost hot1 which will be 
by this time1 take your paste from the  
fire1 and break it into small pieces1   
and take your other part of flower1 and 
strew it round your paste2 ,then take   
the melted ,butter1 and put it to the   
past1 and by degrees work the paste and 
flower together1 till you have mingled  
all very well4 ,take six ,nutmegs1 some 
,cinnamon and ,mace well beaten1 and two
 pound of ,sugar1 and strew it into the 
,paste1 as they are a working it4 ,take 
three pounds of ,raisins stoned1 and    
twelve pounds of ,currants very well    

washed and dryed again2 one pound of    
,dates sliced2 half a pound of green    
,citron dryed and sliced very thin2     
strew all these into the paste1 till it 
have received them all2 ,then let your  
oven be ready1 and make up your ,cake1  
and set it into the oven2 but you must  
have a great care1 it doth not take     
cold4 ,then to ,ice it1 take a pound and
 half of double refined ,sugar beaten   
and searsed2 ,the whites of three ,eggs 
new-laid1 and a little                  
,orange-flower-water1 with a little musk
 and ,ambergreece1 beaten and searsed1  
and put to your sugar2 ,then strew your 
,sugar into the ,eggs1 and beat it in a 
stone ,mortar with a ,woodden ,pestel1  
till it be as white as snow1 which will 
be by that time the ,cake is baked2     
,then draw it to the ovens mouth1 and   
drop it on1 in what form you will2 let  
it stand a little again in the oven to  
harden4   ,,to ,,make ,,an ,,excellent  
,,cake  ,to a ,peck of fine flower1 take
 six pounds of fresh butter1 which must 

be tenderly melted1 ten pounds of       
,currants1 of ,cloves and ,mace1 half an
 ounce of each1 an ounce of ,cinnamon1  
half an ounce of ,nutmegs1 four ounces  
of ,sugar1 one pint of ,sack mixed with 
a quart at least of thick barm of ,ale  
7as soon as it is settled1 to have the  
thick fall to the bottom1 which will be1
 when it is about two days old7 half a  
pint of ,rose-water2 half a quarter of  
an ounce of ,saffron4 ,then make your   
paste1 strewing the spices1 finely      
beaten1 upon the flower3 ,then put the  
melted butter 7but even just melted7 to 
it2 then the barm1 and other liquors3   
and put it into the oven well heated    
presently4 ,for the better baking of it1
 put it in a hoop1 and let it stand in  
the oven one hour and half4 ,you ,ice   
the ,cake with the whites of two ,eggs1 
a small quantity of ,rose-water1 and    
some ,sugar4   ,,to ,,make ,,bisket  ,to
 half a peck of flower1 take three      
spoonfuls of barm1 two ounces of seeds2 
,aniseeds or ,fennel-seeds4 ,make the   

paste very stiff1 with nothing but      
water1 and dry it 7they must not have so
 much heat1 as to make them rise1 but   
only dry by degrees2 as in an oven after
 ,manchet is taken out1 or a gentle     
stove7 in flat ,cakes very well in an   
oven or stove4   ,,to ,,make ,a         
,,caraway-,,cake  ,take three pound and 
a half of the finest flower and dry it  
in an oven2 one pound and a half of     
sweet butter1 and mix it with the       
flower1 until it be crumbled very small1
 that none of it be seen2 ,then take    
three quarters of a pint of new         
,ale-yeast1 and half a pint of ,sack1   
and half a pint of new milk2 six        
spoonfuls of ,rose-water1 four yolks1   
and two whites of ,eggs2 ,then let it   
lie before the fire half an hour or     
more4 ,and when you go to make it up1   
put in three quarters of a pound of     
,caraway-,confits1 and a pound and half 
of biskets4 ,put it into the oven1 and  
let it stand an hour and half4          
,,another ,,very ,,good ,,cake  ,take   

four quarts of fine flower1 two pound   
and half of butter1 three quarters of a 
pound of ,sugar1 four ,nutmegs2 a little
 ,mace2 a pound of ,almonds finely      
beaten1 half a pint of ,sack1 a pint of 
good ,ale-yest1 a pint of boiled ,cream1
 twelve yolks1 and four whites of ,eggs2
 four pound of ,currants4 ,when you have
 wrought all these into a very fine     
past1 let it be kept warm before the    
fire half an hour1 before you set it    
into the oven4 ,if you please1 you may  
put into it1 two pound of ,raisins of   
the ,sun stoned and quartered4 ,let your
 oven be of a temperate heat1 and let   
your ,cake stand therein two hours and a
 half1 before you ,ice it2 and          
afterwards only to harden the ,ice4 ,the
 ,ice for this ,cake is made thus3 ,take
 the whites of three new laid ,eggs1 and
 three quarters of a pound of fine      
,sugar finely beaten2 beat it well      
together with the whites of the ,eggs1  
and ,ice the ,cake4 ,if you please you  
may add a little ,musk or ,ambergreece4 

,,excellent ,,small ,,cakes  ,take three
 pound of very fine flower well dryed by
 the fire1 and put to it a pound and    
half of loaf ,sugar sifted in a very    
fine sieve and dryed2 ,three pounds of  
,currants well washed and dryed in a    
cloth and set by the fire2 ,when your   
flower is well mixed with the ,sugar and
 ,currants1 you must put in it a pound  
and half of unmelted butter1 ten        
spoonfuls of ,cream1 with the yolks of  
three new-laid ,eggs beat with it1 one  
,nutmeg2 and if you please1 three       
spoonfuls of ,sack4 ,when you have      
wrought your paste well1 you must put it
 in a cloth1 and set it in a dish before
 the fire1 till it be through warm4     
,then make them up in little ,cakes1 and
 prick them full of holes2 you must bake
 them in a quick oven unclosed4         
,afterwards ,ice them over with ,sugar4 
,the ,cakes should be about the bigness 
of a hand-breadth and thin3 of the cise 
of the ,sugar ,cakes sold at ,barnet4   
,,my ,,lord ,,of ,,denbigh',s ,,almond  

,,march-,,pane  ,blanch ,nut-,kernels   
from the ,husks in the best manner you  
can4 ,then pun them with a due          
proportion of ,sugar1 and a little      
,orange-flower1 or ,rose-water4 ,when it
 is in a fitting uniform paste1 make it 
into round ,cakes1 about the bigness of 
your hand1 or a little larger1 and about
 a finger thick2 and lay every one upon 
a fine paper cut fit to it2 which lay   
upon a table4 ,you must have a pan like 
a tourtiere1 made to contain coals on   
the top1 that is flat1 with edges round 
about to hold in the coals1 which set   
over the ,cakes1 with fire upon it4 ,let
 this remain upon the ,cakes1 till you  
conceive1 it hath dryed them            
sufficiently for once2 which may be     
within a quarter of an hour2 but you    
take it off two or three times in that  
time1 to see you scorch not the outside1
 but only dry it a little4 ,then remove 
it to others1 that lye by them2 and pull
 the ,papers from the first1 and turn   
them upon new ,papers4 ,when the others 

are dryed enough1 remove the pan back to
 the first1 to dry their other side3    
which being enough1 remove it back to   
the second1 that by this time are       
turned1 and laid upon new ,papers4      
,repeat this turning the ,cakes1 and    
changing the ,pan1 till they are        
sufficiently dry3 which you must not do 
all at once1 least you scorch them3 and 
though the outside be dry1 the inside   
must be very moist and tender4 ,then you
 must ,ice them thus3 ,make a thick pap 
with ,orange flower or ,rose-water1 and 
purest white ,sugar3 a little of the    
whites of ,eggs1 not above half a       
spoonful of that ,oyl of ,eggs1 to a    
,porrenger full of thick ,pap1 beaten   
exceeding well with it1 and a little    
juyce of ,limons4 ,lay this smooth upon 
the ,cakes with a ,knife1 and smoothen  
it with a feather4 ,then set the pan    
over them to dry them4 ,which being if  
there be any unevenness1 or cracks or   
discolouring1 lay on a little more of   
that ,mortar1 and dry it as before4     

,repeat this1 till it be as clear1 and  
smooth1 and white1 as you would have it4
 ,then turn the other sides1 and do the 
like to them4 ,you must take care1 not  
to scorch them3 for then they would look
 yellow or red1 and they must be pure1  
white and smooth like ,silver between   
polished and matte1 or like a looking   
,glass4 ,this ,coat preserves the       
substance of the ,cakes within1 the     
longer moist4 ,you may beat dissolved   
,amber1 or ,essence of ,cinnamon1 with  
them4   ,,to ,,make ,,slipp ,,coat      
,,cheese  ,according to the bigness of  
your moulds proportion your stroakings  
for your ,cheese-curds4 ,to six quarts  
of stroakings1 take a pint of           
,springwater3 if the weather be hot1    
then let the water be cold1 and before  
you put it into the stroakings1 let them
 stand a while to cool after they are   
milked1 and then put in the water with a
 little ,salt first stirred in it3 and  
having stirred it well together1 let it 
stand a little while1 and then put in   

about two good spoonfuls of ,runnet1    
stir it well together1 and cover it with
 a fair linnen-cloth1 and when it is    
become hard like a thick jelly1 with a  
skimming-dish lay it gently into the    
moulds1 and as it sinks down into the   
moulds1 fill it still up again1 till all
 be in1 which will require some three or
 four hours time4 ,then lay a clean fine
 cloth into another mould of the same   
cise1 and turn it into it1 and then turn
 the skirts of the cloth over it1 and   
lay upon that a thin board1 and upon    
that as much weight1 as with the board  
may make two pound or thereabouts4 ,and 
about an hour after1 lay another clean  
cloth into the other mould1 and turn the
 ,cheese into that2 then lay upon the   
board so much1 as will make it six or   
seven pound weight2 and thus continue   
turning of it till night3 then take away
 the weight1 and lay it no more on it2  
then take a very small quantity of ,salt
 finely beaten1 and sprinkle the ,cheese
 all over with it as lightly as can be  

imagined4 ,next morning turn it into    
another dry cloth1 and let it lye out of
 the mould upon a plain board1 and      
change it as often as it wets the cloth1
 which must be three or four times a    
day3 when it is so dry1 that it wets the
 cloth no more1 lay it upon a bed of    
green-rushes1 and lay a row upon it2 but
 be sure to pick the bents clean off1   
and lay them even all one way3 if you   
cannot get good rushes1 take nettles or 
grass4 ,if the weather is cold1 cover   
them with a linnen and woollen cloth2 in
 case you cannot get stroakings1 take   
five quarts of new ,milk1 and one of    
,cream4 ,if the weather be cold1 heat   
the water that you put to the           
stroakings4 ,turn the ,cheese every day1
 and put to it fresh of whatsoever you  
keep it in4 ,they are usually ripe in   
ten days4   ,,to ,,make                 
,,slipp-,,coat-,,cheese  ,master        
,phillips his ,method and proportions in
 making slippe-coat ,cheese1 are these4 
,take six wine quarts of stroakings1 and

 two quarts of ,cream2 mingle these well
 together1 and let them stand in a bowl1
 till they are cold4 ,then power upon   
them three pints of boiling fair water1 
and mingle them well together2 then let 
them stand1 till they are almost cold1  
colder then milk-warm4 ,then put to it a
 moderate quantity of ,runnet1 made with
 fair water 7not whey1 or any other     
thing then water2 this is an important  
point71 and let it stand till it come4  
,have a care not to break the ,curds1   
nor ever to touch them with your hands1 
but only with your skimming dish4 ,in   
due time lade the ,curds with the dish1 
into a thin fine ,napkin1 held up by two
 persons1 that the whey may run from    
them through the bunt of the ,napkin1   
which you rowl gently about1 that the   
,curds may dry without breaking4 ,when  
the whey is well drained out1 put the   
,curds as whole as you can into the     
,cheese-fat1 upon a napkin1 in the fat4 
,change the ,napkin1 and turn the       
,cheese every quarter of an hour1 and   

less1 for ten1 twelve or fourteen times2
 that is1 still as soon as you perceive 
the ,napkin wet with the whay running   
from the ,curds4 ,then press it with a  
half pound weight for two or three      
hours4 ,then add half a pound more for  
as long time1 then another half pound   
for as long1 and lastly another half    
pound1 which is two pounds in all2 which
 weight must never be exceeded4 ,the    
next day1 7when about twenty four hours 
are past in all7 salt your ,cheese      
moderately with white ,salt1 and then   
turn it but three or four times a day1  
and keep it in a cotton cloth1 which    
will make it mellow and sweet1 not rank1
 and will preserve the coat smooth4 ,it 
may be ready to eat in about twelve     
days4 ,some lay it to ripen in          
dock-leaves1 and it is not amiss2 but   
that in rain they will be wet1 which    
moulds the ,cheese4 ,others in flat fit 
boxes of wood1 turning them1 as is said1
 three or four times a day4 ,but a      
cotton cloth is best4 ,this quantity is 

for a round large ,cheese1 of about the 
bigness of a sale ten peny ,cheese1 a   
good fingers-breadth thick4 ,long broad 
grass ripeneth them well1 and sucketh   
out the moisture4 ,rushes are good also4
 ,they are hot1 but dry not the moisture
 so well4  ,my ,lady of ,middlesex makes
 excellent slipp-coat ,cheese of good   
morning milk1 putting ,cream to it4 ,a  
quart of ,cream is the proportion she   
useth to as much milk1 as both together 
make a large round ,cheese of the       
bigness of an ordinary ,tart-plate1 or  
,cheese-plate2 as big as an ordinary    
soft cheese1 that the ,market-women sell
 for ten pence4 ,thus for want of       
stroakings at ,london1 you may take one 
part of ,cream to five or six of morning
 milk1 and for the rest proceed as with 
stroakings2 and these will prove as     
good4   ,,slipp-,,coat ,,cheese  ,take  
three quarts of the last of the         
stroakings of as many ,cows as you have2
 keep it covered1 that it may continue  
warm2 put to it a skimming dishful of   

,spring-water2 then put in two spoonfuls
 of ,runnet1 so let it stand until it be
 hard come3 when it is hard come1 set   
your fat on the bottome of a hair-sieve1
 take it up by degrees1 but break it    
not2 when you have laid it all in the   
fat1 take a fine cloth1 and lay it over 
the ,cheese1 and work it in about the   
sides1 with the back of a ,knife2 then  
lay a board on it1 for half an hour3    
after half an hour1 set on the board an 
half pound stone1 so let it stand two   
hours2 then turn it on that board1 and  
let the cloth be both under and over it1
 then pour it into the fat again2 ,then 
lay a pound and half weight on it2 ,two 
hours after turn it again on a dry      
cloth1 and salt it1 then set on it two  
pound weight1 and let it stand until the
 next morning4 ,then turn it out of the 
,cheese-fat1 on a dry board1 and so keep
 it with turning on dry boards three    
days4 ,in case it run abroad1 you must  
set it up with wedges2 when it begins to
 stiffen1 lay green grass or rushes upon

 it3 when it is stiff enough1 let rushes
 be laid both under and over it4 ,if    
this ,cheese be rightly made1 and the   
weather good to dry it1 it will be ready
 in eight days3 but in case it doth not 
dry well1 you must lay it on            
linnen-cloth1 and woollen upon it1 to   
hasten the ripening of it4   ,,to ,,make
 ,a ,,scalded ,,cheese  ,take six       
gallons of new milk3 put to it two      
quarts of the evening ,cream2 then put  
to it good runnet for winter ,cheese2   
let it stand1 till it be even well1 then
 sink it as long as you can get any whey
 out3 then put it into your fat1 and set
 it in the press1 and let it stand half 
an hour3 in this time turn it once4     
,when you take it out of the ,press1 set
 on the fire two gallons of the same    
whey2 then put your ,cheese in a big    
bowl1 break the ,curd as small with your
 hands as you do your ,cheese-cakes3    
when your whey is scalding hot1 take off
 the scum3 lay your strainer over the   
,curd1 and put in your whey3 take a     

slice1 and stir up your ,curd1 that it  
may scald all alike3 put in as much whey
 as will cover it well3 if you find that
 cold1 put it out1 and put in more to it
 that is hot4 ,stir it as before3 then  
cover it with a linnen and woollen      
cloth3 then set some new whey on the    
fire1 put in your ,cheese-fat and suter 
and cloth4 ,after three quarters of an  
hour1 take up the ,curd1 and put it into
 the ,cheese fat1 as fast1 as two can   
work it in3 then put it into the hot    
cloth1 and set it into the ,press4 ,have
 a care to look to it1 and after a while
 turn it1 and so keep it in the press   
with turning1 till the next day3 then   
take it forth and ,salt it4   ,,the     
,,cream-,,courds  ,strain your ,whey1   
and set it on the fire3 make a clear and
 gentle fire under the kettle3 as they  
rise1 put in whey1 so continuing1 till  
they are ready to skim4 ,then take your 
skimmer1 and put them on the bottom of a
 hair-sieve3 so let them drain till they
 are cold4 ,then take them off1 and put 

them into a bason1 and beat them with   
three or four spoonfuls of ,cream and   
,sugar4   ,,savoury ,,tosted ,,or       
,,melted ,,cheese  ,cut pieces of quick1
 fat1 rich1 well tasted cheese1 7as the 
best of ,brye1 ,cheshire1 c4 or sharp   
thick ,cream-,cheese7 into a dish of    
thick beaten melted ,butter1 that hath  
served for ,sparages or the like1 or    
pease1 or other boiled ,sallet1 or      
ragout of meat1 or gravy of ,mutton3    
and1 if you will1 ,chop some of the     
,asparages among it1 or slices of       
,gambon of ,bacon1 or fresh-collops1 or 
,onions1 or ,sibboulets1 or ,anchovis1  
and set all this to melt upon a         
,chafing-dish of ,coals1 and stir all   
well together1 to ,incorporate them2 and
 when all is of an equal consistence1   
strew some gross ,white-,pepper on it1  
and eat it with tosts or crusts of      
,white-bread4 ,you may scorch it at the 
top with a hot ,fire-,shovel4   ,,to    
,,feed ,,chicken  ,first give them for  
two days paste made of ,barley ,meal and

 ,milk with ,clyster ,sugar to scowre   
them4 ,then feed them with nothing but  
hashed ,raisins of the ,sun4 ,the less  
drink they have1 the better it is3 for  
it washeth away their fat2 but that     
little they have1 let it be broken      
,beer2 ,milk were as good or better2 but
 then you must be careful to have it    
always sweet in their trough1 and no    
sowerness there to turn the ,milk4 ,they
 will be prodigiously fat in about      
twelve days3 ,and you must kill them1   
when they are at their height3 ,else    
they will soon fall back1 and grow fat  
no more4  ,others make their ,paste of  
,barley meal with ,milk and a little    
course ,sugar1 and mingle with it a     
little 7about an eight part7 of powder  
of green ,glass beaten exceeding small4 
,give this only for two days to cleanse 
their stomacks4 ,then feed them with    
paste of ,barley-meal1 made sometimes   
with ,milk and ,sugar1 and sometimes    
with the fat skimmed off from the pot1  
giving them drink as above4  ,others    

make a pretty stiff paste for them with 
,barley-meal 7a little of the coursest  
bran sifted from it7 and the fat scummed
 off from the boiling pot1 be it of     
,beef 7even salted7 or ,mutton1 c4 ,lay 
this before them for their food for four
 days4 ,then give them still the same1  
but mingled with a little powder of     
,glass for #d or five days more4 ,in    
which time they will be extremely fat   
and good4 ,for their drink1 give them   
the droppings of good ,ale or good      
,beer4 ,when you eat them1 you will find
 some of the powder of glass in their   
stomacks1 i4e4 gizzards4   ,,to ,,feed  
,,poultry  ,my ,lady ,fanshaws way of   
feeding ,capons1 ,pullets1 ,hens1       
,chickens or ,turkies1 is thus4 ,have   
,coops1 wherein every fowl is a part1   
and not room to turn in1 and means to   
cleanse daily the ordure behind them1   
and two troughs2 for before that1 one   
may be scalding and drying the day the  
other is used1 and before every fowl one
 partition for meat1 another for drink4 

,all their ,meat is this3 ,boil ,barley 
in water1 till it be tender1 keep some  
so1 and another parcel of it boil with  
,milk1 and another with strong ,ale4    
,let them be boiled as wheat that is    
creed4 ,use them different days for     
variety1 to get the fowl appetite4 ,lay 
it in their trough1 with some           
,brown-,sugar mingled with it4 ,in the  
partition for ,liquor1 let them have    
water or strong ,ale to drink4 ,they    
will be very drunk and sleep2 then eat  
again4 ,let a ,candle stand all night   
over the ,coop1 and then they will eat  
much of the night4 ,with this course    
they will be prodigiously fat in a      
fortnight4 ,be sure to keep them very   
sweet4 ,this maketh the taste pure4     
,,another ,,way ,,of ,,feeding ,,chicken
  ,take ,barley meal1 and with droppings
 of small ,ale1 7or ,ale it self7 make  
it into a consistence of batter for     
,pan-cakes4 ,let this be all their food4
 ,which put into the troughs before     
them1 renewing it thrice a day1 morning1

 noon and evening2 making their troughs 
very clean every time1 and keeping their
 ,coops always very clean and sweet4    
,this is to serve them for drink as well
 as meat1 and no other drink be given   
them4 ,feed them thus six days2 the     
seventh give them nothing in their      
troughs but powder of brick searced1    
which scowreth and cleanseth them much1 
and makes their flesh exceeding white4  
,the next day fall to their former food 
for six days more1 and the seventh again
 to powder of ,brick4 ,then again to    
barley ,meal and ,ale4 ,thus they will  
be exceeding fat in fifteen days1 and   
purely white and sweet4   ,,to ,,fatten 
,,young ,,chickens ,,in ,a ,,wonderfull 
,,degree  ,boil ,rice in ,milk till it  
be very tender and ,pulpy1 as when you  
make ,milk ,potage4 ,it must be thick1  
almost so thick1 that a spoon may stand 
an-end in it4 ,sweeten this very well   
with ordinary ,sugar4 ,put this into    
their troughs where they feed1 that they
 may be always eating of it4 ,it must be

 made fresh every day4 ,their drink must
 be onely ,milk1 in another little      
trough by their meat-trough4 ,let a     
candle 7fitly disposed7 stand by them   
all night2 for seeing their meat1 they  
will eat all night long4 ,you put the   
,chicken up1 as soon as they can feed of
 themselves2 which will be within a day 
or two after they are hatched1 and in   
twelve days1 or a fortnight1 they will  
be prodigiously fat2 but after they have
 come to their height1 they will        
presently fall back4 ,therefore they    
must be eaten as soon as they are come  
to their height4 ,their ,pen or ,coop   
must be contrived so1 that the ,hen 7who
 must be with them1 to sit over them7   
may not go at liberty to eat away their 
meat1 but be kept to her own diet1 in a 
part of the ,coop that she cannot get   
out of4 ,but the ,chicken must have     
liberty to go from her to other parts of
 the ,coop1 where they may eat their own
 meat1 and come in again to the ,hen1 to
 be warmed by her1 at their pleasure4   

,you must be careful to keep their ,coop
 very clean4   ,,to ,,feed ,,chicken    
,fatten your ,chicken the first week    
with ,oatmeal scalded in ,milk2 the     
second with ,rice and ,sugar in ,milk4  
,in a fortnight they will be            
prodigiously fat4 ,it is good to give   
them sometimes a little ,gravel1 or     
powder of ,glass1 to cleanse their maws1
 and give them appetite4  ,if you put a 
little bran with their meat1 it will    
keep their maws clean1 and give them    
appetite4   ,,another ,,excellent ,,way 
,,to ,,fatten ,,chicken  ,boil white    
bread in ,milk1 as though you were to   
eat it2 but make it thick of the bread1 
which is sliced into it in thin slices1 
not so thick as if it were to make a    
pudding2 but so1 that when the bread is 
eaten out1 there may some liquid milk   
remain for the ,chicken to drink2 or    
that at first you may take up some      
liquid ,milk in a spoon1 if you         
industriously avoid the bread3 sweeten  
very well this potage with good ,kitchin

 ,sugar of six pence a pound2 so put it 
into the trough before them4 ,put there 
but a little at a time1 7two or three   
spoonfuls7 that you may not clog them1  
and feed them five times a day1 between 
their wakening in the morning1 and their
 roosting at night4 ,give them no other 
drink2 the ,milk that remaineth after   
they have eaten the bread1 is           
sufficient2 neither give them ,gravel1  
or ought else4 ,keep their ,coops very  
clean1 as also their troughs1 cleansing 
them very well every morning4 ,to half a
 dozen very little ,chickens1 little    
bigger then black-birds1 an ordinary    
porenger full every day may serve4 ,and 
in eight days they will be prodigiously 
fat1 one peny loaf1 and less then two   
quarts of ,milk and about half a pound  
of ,sugar will serve little ones the    
whole time4 ,bigger ,chickens will      
require more1 and two or three days     
longer time4 ,when any of them are at   
their height of fat1 you must eat them2 
for if they live longer1 they will fall 

back1 and grow lean4 ,be sure to make   
their potage very sweet4   ,,an         
,,excellent ,,way ,,to ,,cram ,,chicken 
,stone a pound of ,raisins of the ,sun1 
and beat them in a ,mortar to ,pulp2    
pour a quart of ,milk upon them1 and let
 them soak so all night4 ,next morning  
stir them well together1 and put to them
 so much ,crums of ,grated stale white  
bread as to bring it to a soft paste1   
work all well together1 and lay it in   
the trough before the ,chicken 7which   
must not be above six in a pen1 and keep
 it very clean7 and let a candle be by  
them all night4 ,the delight of this    
meat will make them eat continually2 and
 they will be so fat 7when they are but 
of the bigness of a ,black-bird7 that   
they will not be able to stand1 but lie 
down upon their bellies to eat4   ,,to  
,,feed ,,partridges ,,that ,,you ,,have 
,,taken ,,wilde  ,you must often change 
their food1 giving them but of one kind 
at a time1 that so their appetites may  
be fresh to the others1 when they are   

weary of the present4 ,sometimes dry    
wheat2 ,sometimes wheat soaked two or   
three days in water1 to make it soft and
 tender2 ,sometimes barley so used2     
,sometimes oats in like manner4 ,give   
them continually to lie by them2 ,some  
of the great green leaves of ,cabbages1 
that grow at the bottom of the stalk1   
and that are thrown away1 when you      
gather the ,cabbage2 which you may give 
them either whole or a little chopped4  
,give them often ,ants and their ,eggs1 
laying near them the inward mould of an 
,ant hill1 taken up with the ,ants in   
it4   ,,to ,,make ,,puffs  ,take new    
milk ,curds1 strained well from the     
whey2 then rub them very well2 season   
them with ,nutmeg1 ,mace1 ,rose-water   
and ,sugar2 then take an ,egg or two1 a 
good piece of ,butter1 and a handful of 
flower2 work all together1 and make them
 into ,balls2 bake them in an oven1 upon
 sheets of ,paper2 when they are baked1 
serve them up with butter melted and    
beaten with ,rose-water and ,sugar4 ,in 

stead of flower1 you may take fine      
grated-bread1 dried very well1 but not  
,crisp4   ,,apples ,,in ,,gelly  ,my    
,lady ,paget makes her fine preserved   
,pippins1 thus3 ,they are done best1    
when ,pippins are in their prime for    
quickness1 which is in ,november4 ,make 
your ,pippin-water as strong as you can 
of the ,apples1 and that it may be the  
less boiled1 and consequently the paler1
 put in at first the greatest quantity  
of pared and quartered ,apples1 the     
water will bear4 ,to every ,pint of     
,pippin-water add 7when you put the     
,sugar to it7 a quarter of a pint of    
fair spring-water1 that will bear soap  
7of which sort only you must use7 and   
use half a pound of ,sugar1 the purest  
double refined4 ,if you will have much  
gelly1 two ,pippins finely pared and    
whole1 will be enough2 you may put in   
more1 if you will have a greater        
proportion of substance to the gelly4   
,put at first but half the ,sugar to the
 ,liquor2 for so it will be the paler4  

,boil the ,apples by themselves in fair 
water1 with a very little ,sugar1 to    
make them tender2 then put them into the
 liquor1 and the rest1 the other half of
 the ,sugar with them4 ,boil them with a
 quick fire1 till they be enough1 and   
the liquor do gelly1 and that you see   
the ,apples look very clear1 and as     
though they were transparent4 ,you must 
put the juyce of two ,limons and half an
 ,orange to this in the due time4 ,every
 ,pippin should be lapped over in a     
broad-pill of ,orange2 which you must   
prepare thus4 ,pare your ,orange broad  
and very thin1 and all hanging together1
 rub it with ,salt1 prick it1 and boil  
it in several waters1 to take away the  
bitterness1 and make it tender4 ,then   
preserve it by it self with sufficient  
quantity of ,sugar4 ,when it is         
throughly done1 and very tender 7which  
you must cast to do before hand1 to be  
ready when the ,apples are ready to be  
put up7 take them out of their ,syrup1  
and lap every ,pippin in an             

,orange-peel1 and put them into a pot or
 glass1 and pour the liquor upon them3  
which will be gelly over and about the  
,apples1 when all is cold4 ,this        
proportion of liquor1 ,apples1 and      
,orange-peels1 will take up about three 
quarters of a pound of ,sugar in all4   
,if you would keep them any time1 you   
must put in weight for weight of ,sugar4
  ,i conceive ,apple-,john's in stead of
 ,pippins will do better1 both for the  
gelly and ,syrup2 especially at the     
latter end of the year2 and ,i like them
 thin sliced1 rather than whole2 and the
 ,orange-peels scattered among them in  
little pieces or chipps4   ,,syrup ,,of 
,,pippins  ,quarter and ,core your      
,pippins2 then stamp them in a ,mortar1 
and strain out the ,juyce4 ,let it      
settle1 that the thick dregs may go to  
the bottom2 then pour off the clear2 and
 to have it more clear and pure1 filter 
it through sucking ,paper in a glass    
funnel4 ,to one pound of this take one  
pound and an half of pure double refined

 ,sugar1 and boil it very gently 7scarce
 simpringly1 and but a very little      
while7 till you have scummed away all   
the froth and foulness 7which will be   
but little7 and that it be of the       
consistence of ,syrup4 ,if you put two  
pound of ,sugar to one pound of juyce1  
you must boil it more  stronglier4 ,this
 will keep longer1 but the colour is not
 so fine4 ,it is of a deeper yellow4 ,if
 you put but equal parts of juyce and   
,sugar1 you must not boil it1 but set it
 in a ,cucurbite in bulliente ,balneo1  
till all the scum be taken away1 and the
 ,sugar well dissolved4 ,this will be   
very pale and pleasant1 but will not    
keep long4  ,you may make your ,syrup   
with a strong decoction of ,apples in   
water 7as when you make gelly of        
,pippins7 when they are green2 but when 
they are old and mellow1 the substance  
of the ,apple will dissolve into pap1 by
 boiling in water4  ,take three or four 
spoonfuls of this ,syrup in a large     
draught of fountain water1 or small     

posset-,ale1 pro ardore urinae to cool  
and smoothen1 two or three times a day4 
,,gelly ,,of ,,pippins ,,or             
,,john-,,apples  ,cut your ,apples into 
quarters 7either pared or unpared74     
,boil them in a sufficient quantity of  
water1 till it be very strong of the    
,apples4 ,take the clear liquor1 and put
 to it sufficient ,sugar to make gelly1 
and the slices of ,apple2 so boil them  
all together1 till the slices be enough1
 and the liquor gelly2 or you may boil  
the slices1 in ,apple-liquor without    
,sugar1 and make gelly of other liquor1 
and put the slices into it1 when it is  
gelly1 and they be sufficiently boiled4 
,either way1 you must put at the last   
some juyce of ,limon to it2 and ,amber  
and ,musk if you will4 ,you may do it   
with halves or quartered ,apples1 in    
deep glasses1 with store of gelly about 
them4 ,to have these clear1 take the    
pieces out of the gelly they are boiled 
in1 with a slice1 so as you may have all
 the rags run from them1 and then put   

neat clean pieces into clear gelly4     
,,preserved ,,wardens  ,pare and ,core  
the ,wardens1 and put a little of the   
thin rind of a ,limon into the hole that
 the ,core leaveth4 ,to every pound of  
,wardens1 take half a pound of ,sugar1  
and half a pint of water4 ,make a ,syrup
 of your ,sugar and ,water2 when it is  
well scummed1 put it into a ,pewter     
dish1 and your ,wardens into the ,syrup1
 and cover it with another ,pewter dish2
 and so let this boil very gently1 or   
rather stew1 keeping it very well       
covered1 that the steam get out as      
little as may be4 ,continue this1 till  
the ,wardens are very tender1 and very  
red1 which may be in five1 or six1 or   
seven hours4 ,then boil them up to the  
height the ,syrup ought to be to keep3  
which yet will not be well above three  
or four months4 ,the whole secret of    
making them red1 consisteth in doing    
them in ,pewter1 which spoileth other   
preserves1 and in any other mettal these
 will not be red4 ,if you will have any 

,amber in them1 you may to ten or twelve
 pounds of ,wardens1 put in about twenty
 grains of ,amber1 and one1 or at most1 
two grains of ,musk1 ground with a      
little ,sugar1 and so put in at the     
last4 ,though the ,wardens be not       
covered over with the ,syrup in the     
stewing by a good deal1 yet the steam1  
that riseth and cannot get out1 but     
circulateth1 will serve both to stew    
them1 and to make them red and tender4  
,,sweet ,,meat ,,of ,,apples  ,my ,lady 
,barclay makes her fine ,apple-gelly    
with slices of ,john apples4 ,sometimes 
she mingles a few ,pippins with the     
,john's to make the ,gelly4 ,but she    
liketh best the ,john's single1 and the 
colour is paler4 ,you first fill the    
glass with slices round-wise cut1 and   
then the ,gelly is poured in to fill up 
the vacuities4 ,the ,gelly must be      
boiled to a good stiffness4 ,then when  
it is ready to take from the fire1 you  
put in some juyce of ,limon1 and of     
,orange too1 if you like it3 but these  

must not boil2 yet it must stand a while
 upon the fire stewing in good heat1 to 
have the juyces ,incorporate and        
,penetrate well4 ,you must also put in  
some ,ambergreece1 which doth exceeding 
well in this sweet-meat4   ,a           
,,flomery-,,caudle  ,when ,flomery is   
made and cold1 you may make a pleasant  
and wholesome caudle of it1 by taking   
some lumps and spoonfuls of it1 and boil
 it with ,ale and ,white wine1 then     
sweeten it to your taste with ,sugar4   
,there will remain in the ,caudle some  
lumps of the congealed flomery1 which   
are not ungrateful4   ,,pleasant        
,,cordial ,,tablets1 ,,which ,,are      
,,very ,,comforting1 ,,and ,,strengthen 
,,nature ,,much  ,take four ounces of   
blanched ,almonds2 of ,pine kernels1 and
 of ,pistachios1 ana1 four ,ounces4     
,erin-go-roots1 ,candid-,limon peels1   
ana1 three ,ounces1 ,candid ,orange     
peels two ,ounces1 ,candid ,citron-peels
 four ,ounces1 of powder of white       
,amber1 as much as will lie upon a      

shilling2 and as much of the powder of  
pearl1 #bj grains of ,ambergreece1 three
 grains of ,musk1 a book of leaf gold1  
,cloves and ,mace1 of each as much as   
will lie upon a three pence2 cut all    
these as small as possible you can4     
,then take a pound of ,sugar1 and half a
 pint of water1 boil it to a            
candy-height1 then put in the           
,ambergreece and ,musk1 with three or   
four spoonfulls of ,orange flower water4
 ,then put in all the other things and  
stir them well together1 and cast them  
upon plates1 and set them to dry3 when  
both sides are dry1 take                
,orange-flower-water and ,sugar1 and    
,ice them4   ,,to ,,make ,,harts-,,horn 
,,gelly  ,take four ,ounces of          
,harts-horn rasped1 boil it in four     
pound of water1 till it will be a gelly1
 which you may try upon a plate 7it will
 be so1 in four or five or six hours    
gentle boiling7 and then pass the clear 
liquor from the horn 7which will be a   
good quart7 then set it on the fire     

again with fine ,sugar in it to your    
taste2 when that is dissolved 7or at the
 same time you put that in7 put half a  
pound of white-wine or ,sack into it1   
and a bag of ,spice1 containing a little
 ,ginger1 a stick of ,cinnamon bruised1 
a ,nutmeg quartered1 two or three       
,cloves1 and what other ,spice you like1
 but ,pepper4 ,as soon as it beginneth  
to boil1 put into it the whites of three
 or four ,eggs beaten1 and let it boil  
up gently1 till the ,eggs harden into a 
curd4 ,then open it with a spoon1 and   
pour into it the juyce of three or four 
good ,limons2 then take it presently off
 the fire1 letting it not boil more     
above a walm3 ,then run it through a    
,hippocras bag1 putting spirit of       
,cinnamon1 or of ,ambergreece1 or what  
you please to it4  ,for gelly of flesh  
you proceed in the same manner1 with a  
brawny ,capon or ,cock1 and a rouelle of
 ,veal 7first skinned1 and soaked from  
the blood7 in stead of ,harts-horn3 and 
when the broth will gelly1 do as above1 

using a double or treble proportion of  
wine4 ,boil no ,salt in it at first1 for
 that will make the gelly black4        
,,harts-,,horn ,,gelly  ,take a pound of
 ,harts-horn1 and boil it in five quarts
 of water1 until it come to three pints1
 then strain it through a sieve or      
strainer1 and so let it stand1 until it 
be cold2 and according to the strength  
you may take more or less of the        
following ,ingredients4 ,first1 take    
your stock of gelly1  put it into a     
skillet or pipkin with a pound of fine  
loaf ,sugar1 and set it over a fire of  
,charcoal2 and when it begins to boil1  
put in a pint or more of ,rhenish-wine4 
,then take the whites of ,eggs six or   
eight1 beaten very well1 with three or  
four spoonfuls of ,rose-water1 and put  
into the gelly4 ,then take two grains of
 ,amber1 and one grain of ,musk1 and put
 thereto1 so let it boil a quarter of an
 hour1 but not too violent2 ,then put in
 three or four spoonfuls of             
,cinnamon-water1 with the juyce of seven

 or eight ,limons2 boil it one walm     
more1 and run it very hot through your  
gelly-bag2 this done1 run it again as   
cool and softly as you can into your    
,glasses and ,pots4   ,,to ,,make       
,,harts-,,horn ,,gelly  ,take a pound of
 ,harts-horn1 and a prety big lean      
,chicken1 and put it into a skillet with
 about nine quarts of water1 and boil   
your stock prety stiff1 so that you may 
cut it with a knife2 you may try it in a
 spoon1 as it is a boiling4 ,then drain 
your liquor clear away from the         
,harts-horn through a fine searse1 and  
let it stand until the next morning2    
,then if there be any fat upon it1 pare 
it away1 and likewise the settlings at  
the bottom4 ,then put your ,gelly into a
 good big skillet1 and put to it a quart
 of the palest white-wine that you can  
procure1 or a quart of ,rhenish-wine1   
and one pound of double refined ,sugar1 
and half an ,ounce of ,cinnamon broken  
into small pieces1 with three or four   
flakes of ,mace4 ,then set it upon the  

fire1 and boil it a good pace4 ,then    
have the whites of sixteen ,eggs beaten 
to a high froth2 so put in the froth of 
your ,eggs1 and boil it five or six     
,walms2 then put in the juyce of six    
,limons1 and boil it a little while     
after1 and then run it into a silver    
bason through your gelly-bag3 and keep  
it warm by the fire1 until it have run  
through the second time4 ,you must      
observe to put but a very little into   
your bag at a time for the second       
running1 that it may but little more    
then drop2 and it will be so much the   
clearer3 and you must not remove the    
whites of ,eggs nor ,spice out of the   
bag1 all the while it is running4 ,and  
if the weather be hot1 you need not put 
in so much wine2 for it will not then be
 so apt to gelly as in cold weather4    
,,another ,,way ,,to ,,make             
,,harts-,,horn-,,gelly  ,take a small   
,cock-chick1 when it is scalded1 slit it
 in two pieces1 lay it to soak in warm  
water1 until the blood be well out of   

it4 ,then take a calves foot half       
boiled1 slit it in the middle and pick  
out the fat and black of it4 ,put these 
into a ,gallon of fair-water2 skim it   
very well2 ,then put into it one ,ounce 
of ,harts-horn1 and one ,ounce of       
,ivory4 ,when it is half consumed1 take 
some of it up in a spoon2 and if it     
gelly1 take it all up1 and put it into a
 silver bason1 or such a ,pewter one as 
will endure ,char-coal4 ,then beat four 
whites of ,eggs1 with three or four     
spoonfuls of ,damask-,rose-water very   
well together4 ,then put these into the 
gelly1 with a quarter of an ,ounce of   
,cinnamon broken into very small pieces2
 one flake of ,mace2 three or four thin 
slices of ,ginger2 sweeten it with loaf 
,sugar to your liking2 set it then over 
a chafing dish of coals2 stir it well1  
and cover it close2 blow under it1 until
 there arise a scum or curd2 let it boil
 a little1 then put into it one top of  
,rose-mary1 two or three of sweet       
,marjoram2 wring into it the juyce of   

half a ,limon2 let not your curd fall   
again1 for it will spoil the clearness  
of the gelly4 ,if you will have it more 
,cordial1 you may grind in a ,sawcer1   
with a little hard ,sugar1 half a grain 
of ,musk1 a grain of ,ambergreece4 ,it  
must be boiled in an earthen pipkin1 or 
a very sweet ,iron-pot1 after the       
,harts-horn and ,ivory is in it4 ,it    
must constantly boil1 until it gellieth4
 ,if there arise any scum1 it must be   
taken off4   ,,marmulate ,,of ,,pippins 
,take the quickest ,pippins1 when they  
are newly gathered1 and are sharp2 ,pare
 and ,core and cut them into half       
quarters4 ,put to them their weight of  
the finest ,sugar in ,powder1 or broken 
into little pieces4 ,put upon these in  
your preserving pan1 as much fountain   
water1 as will even cover them4 ,boil   
them with a quick-fire1 till by trying a
 little upon a ,plate1 you find it      
gellieth4 ,when it is cold 7which may be
 in less then half an hour7 then take it
 from the fire1 and put into it a little

 of the yellow rind of ,limons rasped   
very small1 and a little of the ,yellow 
rinde of ,oranges boiled tender 7casting
 away the first waters to correct their 
bitterness7 and cut into narrow slices  
7as in the gelly of ,pippins7 and some  
,ambergreece1 with a fourth part of     
,musk1 and break the ,apples with the   
back of your preserving spoon1 whiles it
 cooleth4 ,if you like them sharper1 you
 may put in a little juyce of ,limon1 a 
little before you take the pan from the 
fire4 ,when it is cold1 put it into     
pots4 ,this will keep a year or two4    
,try if the juyce of ,apples 7strained  
out of rasped ,apples7 in such sort1 as 
you make ,marmulate of ,quinces1 with   
the juyce of ,quinces1 would not be     
better1 then fair-water1 to boil your   
,apples and ,sugar in4   ,,gelly ,,of   
,,quinces  ,my last ,gelly of ,quinces  
,i made thus4 ,the ,quinces being very  
ripe1 and having been long gathered1 ,i 
took the flesh of twelve ,quinces in    
quarters1 and the juyce of fifteen or   

sixteen others1 which made me two pounds
 of juyce2 ,and ,i made a strong        
decoction of about twenty four others1  
adding to these twenty four 7to make the
 decoction the stronger1 and more slimy7
 the ,cores and the ,parings of the     
twelve in quarters2 and ,i used the     
,cores sliced and ,parings of all these4
 ,all this boiled about an hour and half
 in eight or ten pound of water2 ,then  
,i strained and pressed out the         
decoction 7which was a little viscous1  
as ,i desired7 and had between #d and   
five pound of strong decoction4 ,to the 
decoction and ,syrup1 ,i put three pound
 of pure ,sugar1 which being dissolved  
and scummed1 ,i put in the flesh1 and in
 near an hour of temperate boiling      
7covered7 and often turning the         
quarters1 it was enough4 ,when it was   
cold1 it was store of firm clear red    
gelly1 environing in great quantity the 
quarters1 that were also very tender and
 well penetrated with the ,sugar4 ,i    
found by this making1 that the juyce of 

,quinces is not so good to make gelly4  
,it maketh it somewhat running like     
,syrup1 and tasteth sweetish1 mellowy1  
syrupy4  ,the ,decoction of the flesh is
 only good for ,syrup4 ,i conceive1 it  
would be a grateful sweetmeat to mingle 
a good quantity of good gelly with the  
,marmulate1 when it is ready to put into
 pots4 ,to that end they must both be   
making at the same time3 or if one be a 
little sooner done then the other1 they 
may be kept a while warm 7fit to mingle7
 without prejudice4 ,though the ,gelly  
be cold and settled1 it will melt again 
with the warmth of the ,marmulate1 and  
so mingle with it1 and make a           
,marmulate1 that will appear very       
gellyish2 or peradventure it may be well
 to fill up a pot or glass with gelly1  
when it is first half filled with       
,marmulate a little cooled4             
,,preserved ,,quince ,,with ,,gelly     
,when ,i made ,quinces with ,gelly1 ,i  
used the first time these proportions2  
of the decoction of ,quinces three      

pound2 of ,sugar one pound three        
quarters2 ,flesh of ,quince two pound   
and an half2 ,the second time these1 of 
decoction two pound and an half1 ,sugar 
two pound and a quarter1 ,of flesh two  
pound three quarters4 ,i made the       
decoction by boyling gently each time a 
dozen or fourteen ,quinces in a ,pottle 
of water1 an hour and a half1 or two    
hours1 so that the decoction was very   
strong of the ,quinces4 ,i boiled the   
parings 7which for that end were pared  
very thick1 after the ,quinces were well
 wiped7 with all the substance of the   
,quince in thick slices1 and part of the
 ,core 7excepting all the ,kernels7 and 
then let it run through a loose ,napkin1
 pressing gently with two plates1 that  
all the decoction might come out2 but be
 clear without any flesh or mash4 ,the  
first making ,i intended should be red2 
and therefore both the decoction1 and   
the whole were boiled covered1 and it   
proved a fine clear red4 ,this boiled   
above an hour1 when all was in4 ,the    

other boiled not above half an hour1    
always uncovered 7as also in making his 
decoction7 and the ,gelly was of a fine 
pale yellow4 ,i first did put the ,sugar
 upon the fire with the decoction1 and  
as soon as it was dissolved1 ,i put in  
the flesh in quarters and halves2 and   
turned the pieces often in the pan2 else
 the bottom of such as lay long         
unturned1 would be of a deeper colour   
then the upper part4 ,the flesh was very
 tender and good4 ,i put some of the    
pieces into ,jar-glasses 7carefully1 not
 to break them17 and then poured gelly  
upon them4 ,then more pieces1 then more 
gelly1 c4 all having stood a while to   
cool a little4   ,,to ,,make ,,fine     
,,white ,,gelly ,,of ,,quinces  ,take   
,quinces newly from the tree1 fair and  
sound1 wipe them clean1 and boil them   
whole in a large quantity of water1 the 
more the better1 and with a quick fire1 
till the ,quinces crack and are soft1   
which will be in a good half hour1 or an
 hour4 ,then take out the ,quinces1 and 

press out their juyce1 with your hands  
hard1 or gently in a press through a    
strainer1 that only the clear liquor or 
juyce run out1 but none of the pap1 or  
solid and fleshy substance of the       
,quince4 7,the water1 they were boiled  
in1 you may throw away47 ,this liquor   
will be slimy and mucilaginous1 which   
proceedeth much from the seeds that     
remaining within the ,quinces1 do       
contribute to making this ,liquor4 ,take
 three pound of it1 and one pound of    
fine ,sugar1 and boil them up to a      
gelly1 with a moderate fire1 so that    
they boil every where1 but not          
violently4 ,they may require near an    
hours boiling to come to a gelly4 ,the  
tryal of that is1 to take a tin or      
silver plate1 and wet it with           
fair-water1 and drop a little of the    
boiling juyce upon the wet plate2 if it 
stick to the plate1 it is not enough2   
but if it fall off 7when you slope the  
,plate7 without sticking at all to it1  
then is it enough3 and then you put it  

into flat shallow ,tin forms1 first     
wetted with cold water1 and let it stand
 in them four or five hours in a cold   
place1 till it be quite cold4 ,then     
reverse the plates1 that it may shale   
and fall out1 and so put the parcels up 
in boxes4  ,note1 you take fountain     
water1 and put the ,quinces into it1    
both of them being cold4 ,then set your 
,kettle to boil with a very quick-fire1 
that giveth a clear smart flame to the  
bottom of the ,kettle1 which must be    
uncovered all the while1 that the gelly 
may prove the whiter2 ,and so likewise  
it must be whiles the juyce or          
expression is boiling with the ,sugar1  
which must be the finest1 that it may   
not need clarifying with an ,egg2 but   
that little scum that riseth at the     
sides at the beginning of moderate      
boiling must be scummed away4 ,you let  
your juyce or expression settle a while1
 that if any of the thick substance be  
come out with it1 it may settle to the  
bottom2 for you are to use for this only

 the clear juyce3 which to have it the  
clearer1 you may let it run through a   
large1 thin1 open1 strainer1 without    
pressing it4 ,when you boil the whole   
,quinces1 you take them out1 to strain  
them as soon as their skins crack1 and  
that they are quite soft2 which will not
 happen to them all at the same time1   
but according to their bigness and      
ripeness4 ,therefore first take out and 
press those1 that are ready first3 and  
the rest still as they grow to a fit    
state to press4 ,you shall have more    
juyce by pressing the ,quinces in a     
torcular1 but it will be clearer1 doing 
it with your hands2 both ways1 you lap  
them in a strainer4   ,,white           
,,marmulate1 ,,the ,,queens ,,way  ,take
 a pound and an half of flesh of        
,quinces sliced1 one pound of ,sugar1   
and one pound of ,liquor 7which is a    
decoction made very strong of ,quinces  
boiled in fair water74 ,boil these with 
a pretty quick fire1 till they be       
enough1 and that you find it gellieth4  

,then proceed as in my way4   ,,my      
,,lady ,,of ,,bath',s ,,way  ,take six  
pounds of flesh of ,quince1 and two     
pound of ,sugar moistened well with     
juyce of ,quinces4 ,boil these together 
in a fit kettle2 first gently1 till the 
,liquor be sweated out from the quince1 
and have dissolved all the ,sugar2 ,then
 very quick and fast1 proceeding as in  
my way1 7bruising the ,quinces with a   
spoon1 c47 till it be enough4 ,this will
 be very fine and quick in taste2 but   
will not keep well beyond ,easter4 ,in  
this course you may make ,marmulate     
without any juyce or water 7by the meer 
sweeting of the flesh7 if you be        
careful1 proceeding slowly till juyce   
enough be sweated out1 least else it    
burn to2 and then quick1 that the flesh 
may be boiled enough1 before the        
,moisture be evaporated away4   ,,paste 
,,of ,,quinces  ,take a quart of the    
juyce of ,quince1 and when it is on the 
fire1 put into it1 pared1 quartered and 
,cored as much ,quince1 as the juyce    

will cover2 when it is boiled tender1   
pass the ,liquor through a sieve  put   
the pulp into a stone ,mortar1 and beat 
it very fine with a ,woodden ,pestel2   
then weigh it1 and to every pound of    
pulp1 take a quarter of a pound of loaf 
,sugar1 and boil it up to a candy-height
 in some of the juyce1 which you passed 
through the sieve2 then put therein your
 pulp1 stirring it well together1 till  
it hath had one boil and no more2 ,then 
drop it on glasses1 or spread it on     
plates1 and set it to dry4  ,into the   
juyce that remains1 you may put more    
flesh of ,quinces1 and boil it tender1  
doing all as at the first4 ,then adding 
it 7beaten to pulp in a ,mortar7 unto   
the former pulp2 repeating this1 till   
you have taken up all your juyce4 ,then 
put your proportion of ,sugar to the    
whole quantity of pulp1 and so make it  
up into paste1 and dry it1 and sometimes
 before a gentle fire1 sometimes in a   
very moderate stove4   ,,paste ,,of     
,,quinces ,,with ,,very ,,little ,,sugar

  ,to one pound of flesh or solid       
substance of ,quinces 7when they are    
pared1 cored1 and quartered17 take but a
 quarter of double refined ,sugar4 ,do  
thus1 scald your flesh of ,quinces in a 
little of the juyce of other ,quinces1  
that they may become tender1 as if they 
were coddled4  ,then beat them in a     
mortar to a subtle uniform smooth pulp  
7which you may pass through a searce47  
,in the mean time let your ,sugar be    
dissolved1 and boiling upon the fire4   
,when it is of a candy-height1 put the  
pulp of ,quince to it1 and let it remain
 a little while upon the fire1 till it  
boil up one little puff or bubbling1 and
 that it is uniformly mixed with the    
,sugar2 you must stir it well all the   
while4 ,then take it off1 and drop it   
into little ,cakes1 or put it thin into 
shallow glasses which you may afterwards
 cut into slices4 ,dry the cakes and    
slices gently and by degrees in a stove1
 turning them often4 ,these will keep   
all the year1 and are very quick of     

taste4   ,,another ,,paste ,,of         
,,quinces  ,put the ,quinces whole into 
scalding water1 and let them boil there1
 till they be tender4 ,then take them   
out and peel them1 and scrape off the   
pulp1 which pass through a strainer2 and
 when it is cold enough to every pound  
put three quarters of a pound of double 
refined ,sugar in subtile powder2 work  
them well together into an uniform      
paste2 then make little cakes of it1 and
 dry them in a stove4 ,if you would have
 the ,cakes red1 put a little 7very     
little2 the colour will tell you1 when  
it is enough7 of juyce of barberies to  
the paste or pulp4 ,you have the juyce  
of ,barberries thus3 ,put them ripe into
 a pot over the fire1 till you see the  
juyce sweat out4 ,then strain them1 and 
take the clear juyce4 ,if you would have
 the paste tarter1 you may put a little 
juyce of ,limons to it4  ,a pleasant    
,gelly in the beginning of the winter is
 made1 of ,pearmains1 ,pippins and juyce
 of ,quinces4 ,also a ,marmulate made of

 those ,apples1 and juyce of ,quinces1  
is very good4   ,a ,,smoothening        
,,quiddany ,,or ,,gelly ,,of ,,the      
,,cores ,,of ,,quinces  ,take only the  
,cores1 and slice them thin1 with the   
seeds in them4 ,if you have a pound of  
them1 you may put a pottle of water to  
them4 ,boil them1 till they be all      
,mash1 and that the water hath drawn the
 ,mucilage out of them1 and that the    
decoction will be a gelly1 when it is   
cold4 ,then let it run through a        
widestrainer or fitcolender 7that the   
gross part may remain behind1 but all   
the slyminess go through71 and to every 
pint of ,liquor take about half a pound 
of double refined ,sugar1 and boil it up
 to a gelly4 ,if you put in a little    
juyce of ,quince1 when you boil it up1  
it will be the quicker4  ,you may also  
take a pound of the flesh of ,quinces   
7when you have not cores enow1 to make  
as much as you desire7 and one ounce of 
seeds of other ,quinces1 and boil them  
each a part1 till the one be a strong   

decoction2 the other a substantial      
,mucilage4 ,then strain each from their 
course faeces3 and mingle the           
decoctions1 and put ,sugar to them1 and 
boil them up to a ,gelly4  ,or with the 
flesh and some juyce of ,quinces1 make  
,marmulate in the ,ordinary way2 which  
whiles it is boiling1 put to it the     
,mucilage of the seeds to ,incorporate  
it with the ,marmulate4 ,you may take to
 this a less proportion of ,sugar than  
to my ,marmulate4   ,,marmulate ,,of    
,,cherries  ,take four pound of the best
 ,kentish ,cherries1 before they be     
stoned1 to one pound of pure loaf       
,sugar1 which beat into small ,powder3  
stone the ,cherries1 and put them into  
your preserving pan over a gentle fire1 
that they may not boil1 but resolve much
 into ,liquor4 ,take away with the spoon
 much of the thin ,liquor1 7for else the
 ,marmulate will be ,glewy7 leaving the 
,cherries moist enough1 but not swimming
 in clear ,liquor4 ,then put to them    
half your ,sugar1 and boil it up quick1 

and scum away the froth that riseth4    
,when that is well ,incorporated and    
clear1 strew in a little more of the    
,sugar2 and continue doing so by little 
and little1 till you have put in all    
your ,sugar2 which course will make the 
colour the finer4 ,when they are boiled 
enough1 take them off1 and bruise them  
with the back of a spoon2 and when they 
are cold1 put them up in pots4  ,you may
 do the same with ,morello ,cherries2   
which will have a quicker-tast1 and have
 a fine1 pure1 shining1 dark colour4    
,both sorts will keep well all the year4
   ,,marmulate ,,of ,,cherries ,,with   
,,juyce ,,of ,,raspes ,,and ,,currants  
,mingle juyce of ,raspes and red        
,currants with the stoned ,cherries1 and
 boil this mixture into ,marmulate1 with
 a quarter1 or at most1 a third part of 
,sugar4 ,the juyces must be so much as  
to make ,gelly of them to mingle        
handsomely with the ,cherries1 to appear
 among and between them4  ,madam ,plancy
 7who maketh this sweet-meat for the    

,queen7 useth this proportion4 ,take    
three pounds of ,cherries stoned2 half a
 pound of clear juyce of raspes1 and one
 pound of the juyce of red currants1 and
 one pound of fine ,sugar4 ,put them all
 together into the preserving pan2 boil 
them with a quick fire1 especially at   
the first1 skimming them all the while1 
as any scum riseth4 ,when you find them 
of a fit consistence1 with a fine clear 
gelly1 mingled with the ,cherries1 take 
the preserving pan from the fire1 and   
braise the ,cherries with the back of   
your preserving spoon2 and when they are
 of a fit temper of coolness1 pot them  
up4  ,peradventure1 to keep all the     
year1 there may be requisite a little   
more ,sugar4   ,,to ,,make ,,an         
,,excellent ,,syrup ,,of ,,apples       
,slice a dozen or twenty ,pippins into  
thin slices1 and lay them in a deep     
dish1 stratum super stratum1 with pure  
double refined ,sugar in powder4 ,put   
two or three spoonfuls of water to them1
 and cover them close with another dish1

 luting their joyning that nothing may  
expire4 ,then set them into an oven4    
,and when you take out the dish1 you    
will have an excellent ,syrup1 and the  
remaining substance of the ,apples will 
be insipid4  ,you may proceed with      
,damsens1 or other plumms1 in the same  
manner1 and you will have excellent     
stewed ,damsens1 7as fair as preserved  
ones7 swimming in a very fine ,syrup4   
,,sweet-,,meats ,,of ,,my ,,lady        
,,windebanks  ,she maketh the past of   
,apricocks 7which is both very beautiful
 and clear1 and tasteth most quick of   
the fruit7 thus1 ,take six pound of     
pared and sliced ,apricocks1 put them   
into a high pot1 which stop close1 and  
set it in a kettle of boiling water1    
till you perceive the flesh is all      
become an uniform pulp2 then put it out 
into your preserving pan or possenet1   
and boil it gently till it be grown     
thick1 stirring it carefully all the    
while4 ,then put two pound of pure      
,sugar to it1 and mingle it well1 and   

let it boil gently1 till you see the    
matter come to such a thickness and     
solidity1 that it will not stick to a   
plate4 ,then make it up into what form  
you will4 ,the like you may do with     
,raspes or ,currants4  ,it is a pleasant
 and beautiful sweet meat to do thus3   
,boil ,raspes in such a pot1 till they  
be all come to such a ,liquor2 ,then let
 the clear run through a strainer2 to a 
pound1 or ,english wine pint whereof1   
put a pound of red ,currants 7first     
stoned and the black ends cut off7 and a
 pound of ,sugar4 ,boil these1 till the 
,liquor be gellied4 ,then put it in     
,glasses4 ,it will look like ,rubies in 
clear ,gelly4 ,you may do the like with 
,cherries1 either stoned1 and the stalks
 cut off1 or three or four capped upon  
one stalk1 and the stone left in the    
first1 and boiled in ,liquor of ,raspes4
  ,she makes her curious red ,marmulate 
thus3 ,take six pounds of ,quince-flesh2
 six pounds of pure ,sugar2 and eight   
pints of juyce2 boil this up with quick 

fire1 till you have scummed it1 then    
pull away all the ,coals1 and let it but
 simper1 for four or five hours1        
remaining covered1 renewing from time to
 time so little fire1 as to cause it so 
to continue simpring4 ,but as soon as it
 is scummed1 put into it a handful of   
,quince kernels1 two races of ,ginger   
sliced1 and fourteen or fifteen ,cloves 
whole2 all these put into a ,tyffany-bag
 tyed fast2 when you finde that the     
colour is almost to your minde1 make a  
quick fire1 and boil it up a pace1 then 
throw away your bag of kernels1 ,ginger 
and ,cloves1 and pot up your ,marmulate1
 when it is cool enough4  ,she makes her
 red ,gelly of ,quince thus3 ,put the   
,quinces pared and sliced into a pot1 as
 above2 and to every pound of this flesh
 put about half a demistier of fair     
water1 and put this into a kettle of    
boiling water1 till you perceive all the
 juyce is boiled out of the ,quince4    
,then strain it out1 and boil this      
,liquor 7which will not yet be clear7   

till you perceive it gellieth upon a    
plate4 ,then to every pint of ,liquor   
put a pound of ,sugar1 and boil it up to
 a gelly1 skimming it well1 as the scum 
riseth1 and you will have a pure gelly4 
,,gelly ,,of ,,red ,,currants  ,take    
them clean picked1 and fresh gathered in
 the morning1 in a bason1 set them over 
the fire1 that their juyce may sweat    
out1 pressing them all the while with   
the back of your preserving spoon1 to   
squeese out of them all that is good4   
,when you see all is out1 strain the    
,liquor from them1 and let it stand to  
settle four or five hours1 that the     
gross matter may sink to the bottom4    
,then take the pure clear1 7the thick   
settling will serve to add in making of 
,marmulate of ,cherries1 or the like7   
and to every pint or pound of it1 put   
three quarters of a pound of the purest 
refined ,sugar1 and boil them up with a 
quick fire1 till they come to a gelly   
height 7which will be done immediately  
in less then a quarter of an hour7 which

 you may try with a drop upon a plate4  
,then take it off1 and when it is cold  
enough1 put it into ,glasses4 ,you must 
be careful to skim it well in due time1 
and with thin brown ,paper to take off  
the froth1 if you will be so curious4   
,,gelly ,,of ,,currants1 ,,with ,,the   
,,fruit ,,whole ,,in ,,it  ,take four   
pound of good ,sugar1 clarifie it with  
whites of ,eggs1 then boil it up to a   
candid height 7that is1 till throwing   
it1 it goeth into flakes73 ,then put    
into it five pound 7or at discretion7 of
 pure juyce of red ,currants first      
boiled to clarifie it by skimming it4   
,boil them together a little while1 till
 it be well scummed1 and enough to      
become gelly4 ,then put a good handful  
or two of the berries of ,currants      
whole1 and cleansed from the stalks and 
black ends1 and boil them a little till 
they be enough4  ,you need not to boil  
the juyce1 before you put it to the     
,sugar1 and consequently do not scum it 
before the ,sugar and it boil together3 

but then scum it perfectly3 and take    
care before1 that the juyce be very     
clear and well strained4   ,,marmulate  
,,of ,,red ,,currants  ,take some juyce 
of red ,currants1 and put into it a     
convenient proportion of some entire    
,currants cleansed from the stalks and  
buttons at the other end4 ,let these    
boil a little together4 ,have also ready
 some fine ,sugar boiled to a candy     
height4 ,put of this to the ,currants at
 discretion1 and boil them together1    
till they be enough3 and bruise them    
with the back of your spoon1 that they  
may be in the consistence of ,marmulate 
7like that of ,cherries7 which put in   
pots1 when it is cool enough4 ,you do   
not stone the whole ,currants put into  
the juyce1 unless you please4   ,,sucket
 ,,of ,,mallow ,,stalks  ,to candy or   
preserve the tender stalks of ,mallows1 
do thus2 ,take them in the spring1 when 
they are very young and tender2 and peel
 off the strings that are round about   
the outside1 as you do ,french-beans1   

and boil them1 till they are very       
tender4 ,in the mean time prepare a high
 ,syrup of pure ,sugar1 and put the     
boiled stalkes into it1 whiles it is    
boiling hot1 but taken from the fire4   
,let them lie soaking there till the    
next morning4 ,then take out the stalks1
 and heat the ,syrup again1 scalding    
hot1 and return the stalks into it1     
letting them lie there till next        
morning2 7,note1 that the stalks must   
never boil in the ,syrup17 ,repeat this 
six1 or eight1 or nine times1 that is to
 say1 till they are sufficiently        
,imbibed with the ,syrup4 ,when they are
 at this pass1 you may either keep them 
as a wet sucket in ,syrup1 or dry them  
in a stove upon ,papers1 turning them   
continually1 in such sort as dried      
sweet-meats are to be made4 ,i like them
 best dry1 but soft and moist within    
7,medullosi7 like ,candied ,eryngos4 ,in
 ,italy they eat much of them1 for      
sharpness and heat of ,urine1 and in    
,gonorrhoea's to take away pain in      

,urining4  ,a ,sucket is made in like   
manner of the ,carneous substance of    
stalks of ,lettice4 ,it is the knob1 out
 of which the ,lettice groweth1 which   
being pared1 and all the tough rind     
being taken off1 is very tender and so  
it is a pretty way downwards the root4  
,this also is very cooling and          
smoothing4  ,in ,italy these tender     
stalks of ,mallows are called           
,mazzocchi1 and they eat them 7boiled   
tender7 in ,sallets1 either hot or cold1
 with ,vinegar and ,oyl1 or ,butter and 
,vinegar1 or juyce of ,oranges4         
,,conserve ,,of ,,red ,,roses  ,doctor  
,glisson makes his conserve of red      
,roses thus3 ,boil gently a pound of red
 ,rose leaves 7well picked1 and the     
,nails cut off7 in about a pint and a   
half 7or a little more1 as by discretion
 you shall judge fit1 after having done 
it once2 ,the ,doctors ,apothecary takes
 two pints7 of ,spring water2 till the  
water have drawn out all the ,tincture  
of the ,roses into it self1 and that the

 leaves be very tender1 and look pale   
like ,linnen2 which may be in a good    
half hour1 or an hour1 keeping the pot  
covered whiles it boileth4 ,then pour   
the tincted ,liquor from the pale       
,leaves 7strain it out1 pressing it     
gently1 so that you may have ,liquor    
enough to dissolve your ,sugar7 and set 
it upon the fire by it self to boil1    
putting into it a pound of pure double  
refined ,sugar in small ,powder2 which  
as soon as it is dissolved1 put in a    
second pound2 then a third1 lastly a    
fourth1 so that you have four pound of  
,sugar to every pound of ,rose-leaves4  
7,the ,apothecary useth to put all the  
four pounds into the ,liquor altogether 
at once17 ,boil these four pounds of    
,sugar with the tincted ,liquor1 till it
 be a high ,syrup1 very near a candy    
height1 7as high as it can be1 not to   
flake or candy7 ,then put the pale      
,rose-leaves1 into this high ,syrup1 as 
it yet standeth upon the fire1 or       
immediately upon the taking it off the  

fire4 ,but presently take it from the   
fire1 and stir them exceeding well      
together1 to mix them uniformly2 then   
let them stand till they be cold2 then  
pot them up4 ,if you put up your        
,conserve into pots1 whiles it is yet   
throughly warm1 and leave them uncovered
 some days1 putting them in the hot ,sun
 or stove1 there will grow a fine candy 
upon the top1 which will preserve the   
conserve without paper upon it1 from    
moulding1 till you break the candied    
crust1 to take out some of the conserve4
  ,the colour both of the ,rose-leaves  
and the ,syrup about them1 will be      
exceeding beautiful and red1 and the    
taste excellent2 and the whole very     
tender and smoothing1 and easie to      
digest in the stomack without clogging  
it1 as doth the ordinary rough conserve 
made of raw ,roses beaten with ,sugar1  
which is very rough in the throat4 ,the 
worst of it is1 that if you put not a   
,paper to lie always close upon the top 
of the conserve1 it will be apt to grow 

mouldy there on the top2 especially     
apres que le pot est entame4  ,the      
,conserve of ,roses1 besides being good 
for ,colds and ,coughs1 and for the     
,lunges1 is exceeding good for sharpness
 and heat of ,urine1 and soreness of the
 bladder1 eaten much by it self1 or     
drunk with ,milk1 or distilled water of 
,mallows1 and ,plantaine1 or of ,milk4  
,,another ,,conserve ,,of ,,roses       
,doctor ,bacon related to me1 that ,mr4 
,minito the ,roman ,apothecary1 made him
 some conserve of ,roses1 in this       
manner4 ,he took twelve pounds 7of      
sixteen ,ounces to the pound7 of the    
best lump or ,kitchin ,sugar1 and       
clarified it very well with whites of   
,eggs1 using ,spring-water in doing     
this4 ,he made his reckoning1 that his  
twelve pound of ,sugar1 came to be but  
nine pound1 when all the scum was taken 
away1 and the ,sugar perfectly          
clarified4 ,boil it then to a ,syrup1   
and when it is about half boiled1 go    
roundly about your ,rose-leaves4 ,they  

must be picked and the white nails cut  
off before-hand2 but begin not to beat  
them before your ,syrup is half boiled4 
,then put thirty ,ounces 7which is two  
pound and an half of ,roses to every    
pound of such ,sugar7 of your           
,red-,roses into the ,mortar1 and beat  
them well1 squeesing into them1 as you  
beat them1 some of the subtilest and    
best part 7which comes out first7 of    
about two ,limons1 which brings out     
their colour finely4 ,you must have     
finished beating your ,roses1 by then   
the ,sugar is come by boiling to a high 
,syrup 7for if you should let them lie  
still in the ,air1 but a little while1  
they would grow black1 and of ill       
colour7 then with your ladle put the    
,roses to the ,sugar1 and stir them very
 well in it1 to ,incorporate all well   
and uniformly together4 ,so let them    
boil on gently 7for all this while you  
take not your preserving pan from the   
fire1 and a thick scum of the ,roses    
will rise1 which you scum off from time 

to time continually as it comes up1 and 
reserve this in a pot by it self1 for it
 will be good hard ,sugar of ,roses1 and
 may be about an eight or ninth part of 
the whole4 ,after it is clear from scum1
 and hath boiled near a quarter of an   
hour with the ,roses in it1 and that you
 see by a drop upon a plate1 that it is 
of a due consistence2 take your pan from
 the fire1 and stir all very well       
together1 and put it into pots1 which   
leave uncovered during ten or twelve    
days1 setting them in the hot strong    
,sun all the day long during that time1 
to give the ,roses a fine hard crust or 
candy at the top2 but under it1 in the  
substance of the matter1 it will be like
 a fine clear ,syrupy gelly4 ,if the    
,sun favour you not1 then you may use a 
stove4 ,after twelve days1 tie covers of
 ,paper1 upon the pots4  ,doctor ,bacon 
useth to make a pleasant ,julep of this 
,conserve of ,roses1 by putting a good  
spoonful of it into a large drinking    
glass or cup2 upon which squeese the    

juyce of a ,limon1 and clip in unto it a
 little of the yellow rinde of the      
,limon2 work these well together with   
the back of a spoon1 putting water to it
 by little and little1 till you have    
filled up the glass with ,spring-water3 
so drink it4 ,he sometimes passeth it   
through an ,hypocras bag1 and then it is
 a beautiful and pleasant ,liquor4      
,,finis     ,,the ,,table#b   ,a        
,scotch ,ale from my ,lady ,holmbey #ih 
,to make ,ale drink quick #ajj  ,a very 
pleasant drink of ,apples #ajj  ,ale    
with ,honey #ajd  ,small ,ale for the   
stone #aje  ,apple drink with ,sugar1   
,honey1 c4 #ajf  ,master ,webbs ,ale and
 ,bragot #ajg  ,to stew ,apples #bja    
,apples in ,gelly #bcd  ,sweet-meat of  
,apples #bch  ,to make an excellent     
syrup of ,apples #bec   ,b  ,stewed     
,broth #abe  ,portugal ,broth1 as it was
 made for the ,queen #abg  ,nourishing  
,broth #acc  ,broth and ,potage #ada    
,broth for sick and convalescent        
,persons #adc  ,a savoury and nourishing

 boiled ,capon #acc  ,to stew ,beef #aej
  ,to stew a ,rump of ,beef #afc1 #aif1 
#aig  ,to rost ,wilde ,boar #afh  ,about
 making of ,brawn #bje  ,to bake ,beef  
#bjh  ,to boil ,beef or ,venison #bji   
,ordering ,bacon for ,gambons1 and to   
keep #bab  ,to make ,bisket #bai  ,c    
,to make ,cider #ajj  ,sir ,paul ,neal's
 way of making ,cider #aja  ,dr4        
,harvey's pleasant ,water ,cider1       
whereof he used to drink much1 making it
 his ordinary drink #ajc  ,a good ,dish 
of ,cream #aaf  ,an excellent ,spanish  
,cream #aaf  ,another ,clouted ,cream   
#aag  ,my ,lord of ,st4 ,alban's ,cresme
 ,fouettee #aai  ,to make the ,cream    
,curds #abj  ,the ,queens ,barley ,cream
 #aci  ,capon in ,white-broth #adf  ,to 
make ,cock-,ale #adg  ,savoury ,collops 
of ,veal #aeg  ,to pickle ,capons my    
,lady ,portland's way #aei  ,scotch     
,collops #afg  ,excellent good ,collops 
#aga  ,my ,lady ,diana ,porter's ,scotch
 ,collops #aha  ,cream with ,rice #aia  
,pickled ,champignons #bjj  ,sallet of  

cold ,capon ,rosted #bjf  ,to make      
,cheese cakes #bad  ,short and crisp    
,crust for ,tarts and ,pyes #bae  ,to   
make a ,cake #baf  ,to make a           
,caraway-,cake #bai  ,excellent small   
,cakes #bba  ,to make scalded ,cheese   
#bbg  ,the ,cream-,courds #bbh  ,savoury
 tosted or melted ,cheese #bbh  ,to feed
 ,chicken #bbh  ,to fatten young        
,chicken in a wonderful degree #bca  ,an
 excellent way to ,cram ,chicken #bcc   
,gelly of ,red ,currants #bee  ,gelly of
 ,currants with the fruit whole in it   
#bee   ,d  ,to bake wilde ,ducks or     
,teals #baj  ,to ,rost wilde ,ducks #baa
   ,e  ,to butter ,eggs with ,cream #adg
  ,portuguez ,eggs #bjb  ,to boil ,eggs 
#bjc   ,f  ,wheaten ,flomery #acd  ,a   
,fricacee of ,lamb-stones1 c4 #aeh  ,to 
boil smoaked ,flesh #afd  ,a ,fricacee  
of ,veal #aeh1 #ahb  ,butter and ,oyl to
 fry ,fish #aic  ,a ,flomery-,caudle    
#bch   ,g  ,smallage ,gruel #acg  ,about
 water ,gruel #ach  ,an excellent and   
wholesome water ,gruel with ,wood sorrel

 and ,currants #aci  ,gruel of ,oatmeal 
and ,rice #aia  ,to make clear ,gelly of
 ,bran #bjc  ,an excellent meat of      
,goose or ,turkey #bab  ,to pickle an   
old fat ,goose #bab   ,h  ,some ,notes  
upon ,honey #h  ,my ,lord ,hollis       
,hydromel #cc  ,hydromel as ,i made it  
weak for the ,q4 ,mother #ce  ,to make  
,honey drink #hd  ,weak ,honey drink    
#ajg  ,to make an ,hotchpot #adi1 #aej  
,the ,queens ,hotchpot #aea  ,a         
nourishing ,hachy #aeh  ,red ,herrings  
boiled #agc  ,to season ,humble ,pyes   
#baj  ,to make ,harts-horn ,gelly       
#bci-bdb   ,l  ,to dress ,lampreys #ahd 
,m  ,master ,corsellises ,antwerp ,meath
 #i  ,to make excellent ,meathe #aj  ,a 
weaker1 but very pleasant ,meathe #aa   
,an excellent white ,meathe #aa  ,master
 ,webbes ,meathe #ad-ai  ,my own        
considerations for making of ,meathe #ai
  ,my ,lady ,gower's white ,meathe #bf  
,strong ,meathe #cb  ,a ,receipt for    
making of ,meathe #cb  ,my ,lord        
,morice's ,meathe #ci  ,my ,lady ,morice

 her ,sisters ,meathe #ci  ,to make     
white ,meath #da  ,sir ,william         
,paston's ,meathe #da  ,another way of  
making ,meathe #db  ,sir ,baynam        
,throckmorton's ,meathe #db  ,my ,lady  
,bellassises ,meathe #de  ,my ,lord     
,gorge his ,meathe #ed  ,several sorts  
of ,meathe1 small and strong #ef  ,to   
make ,meathe #eg  ,sir ,john ,arundel's 
white ,meathe #eg  ,to make a ,meathe   
good for the ,liver and ,lungs #ei  ,a  
very good ,meathe #fj  ,my ,lord        
,herbert's ,meathe #fh  ,to make small  
white ,meathe #hj  ,meathe from the     
,muscovian ,ambassadour's ,steward #ha  
,meathe with ,raisins #if  ,a ,receipt  
to make ,metheglin as it is made at     
,liege1 communicated by ,mr4 ,masillon  
#e  ,white ,metheglin of my ,lady       
,hungerfords which is exceedingly       
praised #f  ,a ,receipt to make a ,tun  
of ,metheglin #ab  ,the ,countess of    
,bullingbrook's white ,metheg4 #ac      
,metheglin composed by myself #be  ,sir 
,thomas ,gower's ,metheglin for health  

#bg  ,metheglin for taste and colour #bh
  ,an excellent way of making white     
,metheglin #cj  ,several ways of making 
,metheglin #ce  ,to make white          
,metheglin #ca  ,another ,metheglin #df 
,mr4 ,pierce's excellent white          
,metheglin #df  ,an excellent way to    
make ,metheglin1 called the ,liquor of  
,life #ea  ,to make good ,metheglin #eb 
,to make white ,metheglin of ,sir ,j4   
,fortescue #ec  ,the ,lady ,vernon's    
white ,metheglin #ee  ,to make          
,metheglin #eh  ,a most excellent       
,metheglin #fa  ,to make white ,metheg4 
of the ,count4 of ,dorset #fb  ,to make 
small ,metheglin #fi  ,the ,earl of     
,denbigh's ,metheglin #he  ,to make     
,metheglin that looks like ,white ,wine 
#ij  ,metheglin1 or sweet-drink of my   
,lady ,stuart #ic  ,a ,metheg4 for the  
,colick-,stone1 of the same ,lady #ic   
,a ,receipt for ,metheglin of my ,lady  
,windebanke #id  ,marrow sops with ,wine
 #ade  ,to make a shoulder of ,mutton   
like ,venison #afc  ,an excellent way of

 making ,mutton steaks #agj  ,to make   
,mustard #aid  ,for roasting of ,meat   
#aif  ,mutton baked with ,venison #bjg  
,my ,lord of ,denbigh's ,almond         
,march-pane #bba  ,marmulate of ,pippins
 #bdc  ,white ,marmulate1 the ,queens   
way #bdh  ,my ,lady of ,bath's way #bdh 
,marmulate of ,cherries #bea  ,marmulate
 of ,red ,currants #bef   ,o  ,a plain  
but good ,spanish ,oglia #afd  ,to stew 
,oysters #ahc   ,p  ,excellent          
,marrow-,spinage ,pasties #aei  ,to make
 a ,french ,barley ,posset #afj  ,to    
make ,puff-past #afa  ,to make a        
,pudding with ,puff past #afa  ,to make 
,pear ,puddings #afb  ,marrow ,puddings 
#afb  ,to make excellent ,black         
,puddings #afe  ,a ,receipt to make     
,white ,puddings #aff  ,to make an      
excellent ,pudding #aff  ,pyes #afh  ,to
 make ,pith ,puddings #agb  ,an         
,oat-meal ,pudding #agd  ,to make ,call 
,puddings #agd  ,a ,barley ,pudding #age
  ,a ,pippin ,pudding #age  ,to make a  
baked ,oat-meal ,pudding #agf  ,a plain 

quaking ,pudding #agf  ,a good quaking  
,bag ,pudding #agg  ,to preserve        
,pippins in ,jelly #ahj  ,to dress      
,poor-,john1 and ,buckorn #ahg  ,to     
dress ,parsneps #aij  ,to butter ,pease 
#aia  ,a ,herring ,pye #aib  ,to make an
 excellent ,hare ,pye #bjg  ,to bake    
,pidgeons1 ,teals or ,wild ducks #bji   
,green-,geese ,pye #bji  ,to make a     
plain ordinary ,posset #aab  ,concerning
 ,potages #aba  ,plain savoury ,english 
,potage #abb  ,potage de blanc de       
,chapon #abc  ,ordinary ,potage #abd    
,barley ,potage #abe  ,an ,english      
,potage #abf  ,another ,potage #abf     
,nourissant ,potage de sante #abh       
,potage de sante #abi1 #acj  ,good      
nourishing ,potage #acc  ,pap of        
,oat-meal #ace  ,panado #ace  ,barley   
,pap #ace  ,oat-meal ,pap4 ,sir ,john   
,colladon #acf  ,pressis-,nourissant    
#adj  ,pan-,cotto #ada  ,my ,lord       
,lumley's ,pease-,potage #adb  ,an      
excellent ,posset #add  ,pease of the   
seedy buds of ,tulips #ade  ,to make    

,plague-,water #adg1 #adh  ,an excellent
 baked ,pudding #aed  ,my ,lady of      
,portland's ,minced ,pyes #aee  ,minced 
,pyes #aef  ,to feed ,poultry #bbi  ,to 
feed ,partridges that you have taken    
wilde #bcc  ,to make ,puffs #bcd  ,gelly
 of ,pippins or ,john-,apples #bcf   ,q 
,to keep ,quinces all the year good #adi
  ,gelly of ,quinces #bdc  ,preserved   
,quince with ,gelly #bde  ,to make fine 
white ,gelly of ,quinces #bdf  ,paste of
 ,quinces #bdh1 #bej  ,a smoothening    
,quiddany or ,gelly of the ,cores of    
,quinces #bej   ,r ,transcribers note3  
,r was missing in the original4  ,rice  
,orge monde #acg  ,boiled ,rice dry #ade
  ,to ,rost fine ,meat #aeg  ,to make   
,red-,dear #afc  ,conserve of ,red      
,roses #beg1 #bei   ,s  ,sack with      
,clove gilly-flowers #bb  ,to make      
,stepponi #ajf  ,to make a ,sack-posset 
#aaa  ,a ,barley ,sack-posset #aac  ,my 
,lord of ,carlile's ,sack-posset #aae   
,a ,syllabub #aae  ,to make a whip      
,syllabub #abj  ,to make ,spinage-broth 

#abc  ,sauce of ,horse-,radish #aea     
,very good ,sauce for ,partridges and   
,chicken #afj  ,to dress ,stock-fish    
#ahf1 #ahh  ,to prepare ,shrimps for    
dressing #aic  ,to make                 
,slip-coat-,cheese #bbc-bbg             
,sweet-meats of my ,lady ,windebanks    
#bec  ,sucket of ,mallow-stalks #bef    
,t  ,tea with ,eggs #acb  ,a ,tansy     
#ahc1 #bac1 #bad  ,to souce ,turkeys    
#baa  ,pleasant ,cordial ,tablets #bch  
,v  ,to stew a breast of ,veal #aej     
,vuova ,lattate #afe  ,vuova ,spersa    
#afe  ,baked ,venison #afi  ,tosts of   
,veal #aic   ,w  ,morello ,wine #ig     
,currants ,wine #ih  ,the ,countess of  
,newport's ,cherry ,wine #aji           
,strawberry ,wine #aji  ,to make ,wine  
of ,cherries alone #aaj  ,to make       
,rasbery-,wine #adh  ,to make a         
,white-pot #adi1 #aie  ,buttered        
,whitings with ,eggs #ahg  ,to stew     
,wardens or ,pears #bja  ,preserved     
,wardens #bcg  ,footnote #b3 ,this      
,table reproduces the ,index to the     

original volume4 ,an ,index on modern   
lines1 for more ready reference1 will be
 found on pages #bhg-bia4   ,,appendix  
,i  ,,some ,,additional ,,receipts   #a4
 ,aqua ,mirabilis4 ,sir ,kenelm ,digby's
 way4  ,take ,cubebs1 ,gallingale1      
,cardamus1 ,mellilot-flowers1 ,cloves1  
,mace1 ,ginger1 ,cinammon1 of each one  
dram bruised small1 juyce of ,celandine 
one pint1 juyce of ,spearmint half a    
pint1 juyce of ,balm half a pint1 ,sugar
 one pound1 flower of ,cowslips1        
,rosemary1 ,borage1 ,bugloss1 ,marigold1
 of each two drams1 the best ,sack three
 pints1 strong ,angelica-water one pint1
 red ,rose-water half a pint2 bruise the
 ,spices  ,flowers1  steep them in the  
,sack  juyces one night2 the next       
morning distil it in an ordinary or     
glass-still1  first lay ,harts-tongue   
leaves in the bottom of the still4      
,,the ,,vertues ,,of ,,the ,,precedent  
,,water  ,this water preserveth the     
,lungs without grievances1  helpeth     
them2 being wounded1 it suffereth the   

,blood not to putrifie1 but multiplieth 
the same4 ,this water suffereth not the 
heart to burn1 nor melancholly1 nor the 
,spleen to be lifted up above nature3 it
 expelleth the ,rheum1 preserveth the   
,stomach1 conserveth ,youth1  procureth 
a good ,colour3 it preserveth ,memory1  
it destroyeth the ,palsie3 ,if this be  
given to one a dying1 a spoonful of it  
reviveth him2 in the ,summer use one    
spoonful a week fasting2 in the ,winter 
two spoonfuls4  ,the above receipt is   
given in the #crd edition of ,the       
,closet ,opened1 #afgg1 also in ,the    
,queen's ,closet ,opened4   #b4 ,another
 more precious ,cosmetick1 or           
beautifying ,water1 by ,sir ,kenelm     
,digby4  ,take ,white ,lillies six      
drams1 ,florence ,orrice ,roots1 ,beans1
 ,cicers1 ,lupins1 of each half an      
ounce1 fresh ,bean-flowers a handful1   
,gum ,tragant1 ,white ,lead1 fine       
,sugar1 of each half an ounce1 ,crums of
 white ,bread1 7steeped in ,milk7 an    
ounce1 ,frankincense1 and ,gum ,arabick 

of each three drams1 ,borax1 and        
feather'd ,allom of each two drams1 the 
,white of an ,egg1 ,camphire a dram and 
a half2 infuse them four and twenty     
hours in a sufficient quantity of ,rose 
and ,bean-flower water1 equal parts2    
then distil it in ,b4,m4  ,this ,water  
smooths1 whitens1 beautifies  preserves 
the ,complexions of ,ladies4 ,they may  
wash their ,faces with it at any time1  
but especially ,morning and ,evening4   
#c4 ,another richer ,perfume2 being     
pleasant and wholesome1 to perfume      
,tobacco taken in a ,pipe4  ,take ,balm 
of ,peru half an ounce1 seven or eight  
,drops of ,oyl of ,cinamon1 ,oyl of     
,cloves five drops1 ,oyl of ,nutmegs1 of
 ,thyme1 of ,lavender1 of ,fennel1 of   
,aniseeds 7all drawn by distillation7 of
 each a like quantity1 or more or less  
as you like the ,odour1 and would have  
it strongest2 incorporate with these    
half a dram of ,ambergrease2 make all   
these into a ,paste2 which keep in a    
,box2 when you have fill'd your ,pipe of

 ,tobacco1 put upon it about the bigness
 of a ,pin's ,head of this ,composition4
  ,it will make the ,smoak most         
pleasantly odoriferous1 both to the     
,takers1 and to them that come into the 
,room2 and ones ,breath will be sweet   
all the day after4 ,it also comforts the
 ,head and ,brains4 ,approved by ,sir   
,kenelm ,digby4  ,from ,hartman1 ,the   
,true ,preserver of ,health1 #afhb4     
,,appendix ,,ii   ,the true ,preparation
 of the ,powder of ,sympathy1 as it was 
prepared every year in ,sir ,kenelm     
,digby's ,elaboratory1 and as ,i prepare
 it now4  ,take good ,english ,vitriol1 
which you may buy for two pence a pound1
 dissolve it in warm water1 using no    
more water than will dissolve it1       
leaving some of the ,impurest part at   
the bottom undissolved2 then powr it off
 and filtre it1 which you may do by a   
,coffin of fine gray paper put into a   
,funnel1 or by laying a ,sheet of gray  
,paper in a ,sieve1 and powring your    
water or ,dissolution of ,vitriol into  

it by degrees1 setting the ,sieve upon a
 large ,pan to receive the filtred      
,liquor2 when all your ,liquor is       
filtred1 boil it in an earthen ,vessel  
glazed1 till you see a thin ,scum upon  
it2 then ,set it in a ,cellar to cool1  
covering it loosly1 so that nothing may 
fall in2 after two or three days        
standing1 powr off the liquor1 and you  
will find at the bottom and on the sides
 large and fair green ,christals like   
,emerauds2 drain off all the ,water     
clean from them1 and dry them2 then     
spread them abroad1 in a large flat     
earthen ,dish1  expose them to the hot  
,sun in the ,dog-days1 taking them in at
 ,night1 and setting them out in the    
,morning1 securing them from the ,rain2 
and when the ,sun hath calcin'd them to 
whiteness1 beat them to ,powder1  set   
this ,powder again in the ,sun1 stirring
 it sometimes1 and when you see it      
perfectly white1 powder it1  sift it    
finely1 and set it again in the ,sun for
 a day1 and you will have a pure white  

,powder1 which is the ,powder of        
,sympathy2 which put up in a ,glass1 and
 stop it close4 ,the next yeare when the
 ,dog-days come1 if you have any of this
 ,powder left1 you may expose it again  
in the ,sun1 spreading it abroad to     
renew its ,vertue by the influence of   
the ,sun-beams4  ,the way of ,curing    
,wounds1 with it1 is1 to take some of   
the ,blood upon a ,rag1 and put some of 
the ,powder upon the ,blood1 then keep  
only the ,wound clean1 with a clean     
,linnen about it1 and in a moderate     
,temper betwixt hot and cold1 and wrap  
up the ,rag with the ,blood1 and keep it
 either in your ,pocket1 or in a ,box1  
the ,wound will be healed without any   
,oyntment or ,plaister1 and without any 
pain4 ,but if the wound be somewhat old1
 and hot1 and inflamed1 you must put    
some of this ,powder into a ,porringer  
or ,bason full of cold ,water1 and then 
put any thing into it that hath been    
upon the wound1 and hath some of the    
,blood or ,matter upon it1 and it will  

presently take away all ,pain and       
,inflammation1 as you see in ,sir       
,kenelm's ,relation of ,mr4 ,howard sic4
  ,to staunch the ,blood either of a    
,wound or ,bleeding at the ,nose1 take  
only some of the ,blood upon a ,rag1    
put some powder upon it1 or take a      
,bason with fresh water1 and put some of
 the ,powder into it1 and bath the      
,nostrils with it4  ,from ,hartman1 ,the
 ,preserver of ,health4     ,,appendix  
,,iii  ,a ,,list ,,of ,,the ,,herbs1    
,,flowers1 ,,fruits1 ,,etc41 ,,referred 
,,to ,,in ,the ,closet ,opened3--   ,i4 
,agrimony2 alexander2 angelica2 avens1  
leaves  flowers2 balm2 bay-leaves2 beet 
leaves2 bettony1 wild2 bettony1 ,paul's2
 bistort2 bloodwort2 bluebottles2       
blue-button2 borage1 leaves  flowers2   
bramble1 red1 tops of2 broom-buds2      
bugle2 bugloss1 leaves  flowers2 burnet2
 carduus benedictus2 carrot1 wild2      
celandine2 cersevril2 chicory2 chives2  
clove gilly-flowers2 clown's all-heal2  
coltsfoot2 comfrey2 cowslip  ,french    

cowslip flowers2 dragons2 elder flowers2
 endive2 eyebright2 fennel2 fever-few2  
garlic2 ground-ivy2 groundsel2 hart's   
tongue1 leaves2 hops1 flowers2          
horehound2 hypericum1 tops  flowers2    
hyssop2 ladies' mantle2 lettuce1 leaves 
stalks2 lily of the valley2 liquorice2  
liverwort2 maidenhair2 marigold1 flowers
  leaves2 marjoram1 sweet2 marjoram1    
wild2 marshmallow1 leaves1 flowers1     
stalks2 may-weed1 brown2 meadowsweet2   
mellilot1 flowers2 mint2 spearmint2     
mouse-ear2 mugwort2 muscovy2 nettle1    
red2 oak of ,jerusalem2 organ2 origanum 
wild marjoram2 oseille2 parietary2 peas 
7chick72 pellitory-of-the-wall2         
penny-royal2 philipendula2 pimpernel2   
pourpier2 primrose1 flowers2 purslane2  
ribwort2 rocket2 rosemary1 tops1        
flowers1  sprigs2 rose2 rue2 sage1 7red 
wild71 leaves  flowers2 saxifrage2      
sanicle2 scabious2 scurvy grass2        
self-heal2 shallots2 sibboulets2        
skirrets2 smallage2 sorrel 7wood72 spike
 spignel82 spleenwort2 spinach2 ,st4    

,john's wort2 strawberry leaves2        
sweetbriar1 leaves1 tops1 buds2 sweet   
oak2 sweetwort2 tamarisk2 tansy2 thyme  
7broad1 lemon1 mother1  wild72 violet1  
leaves  flowers2 wallflowers 7yellow72  
wall rue2 watercress2 wheat 7green72    
white-wort2 winter savoury2 woodbine2   
wormwood 7sea  ,roman72 yarrow4 7,from  
this list ,i have omitted the commoner  
vegetables47   #b4 ,roots4--,alexander2 
angelica2 asparagus2 beet2 betony1      
bittersweet2 bluebottle2 borage2        
coltsfoot2 elecampane2 eringo2 fennel2  
fern2 galingale2 horse-radish2          
marshmallow2 nettle 7red72 orris2       
parsley2 scabious2 sorrel2 strawberry2  
succory2 thyme 7wild72 tormentilla4     
#c4 ,seeds4--,anise2 cardamom2 carraway2
 citron2 coriander2 fennel2 gromwell2   
melon2 musk grains2 mustard2 nettle2    
parsley2 saffron2 tulip1 seedy buds of2 
wormwood4   #d4 ,fruits4--,apples       
7codlings1 ginet moils1 pearmains1      
pippins1 golden pippins1 red streaks72  
apricots2 barberries2 bilberries2       

cherries 7black1 ,kentish1 ,morello72   
currants 7dried1 black1 red72 damsons2  
dates2 jujubes2 juniper berries2 lemons2
 pears 7bon chretien  wardens72 plums2  
prunes2 raisins2 rasps2 sweetbriar      
berries2 strawberries4   #e4 ,barks1    
woods4--,ash-tree bark2 lignum cassiae4 
#f4 ,nuts4--,almonds2 chestnuts2 pine   
kernels2 pistachios2 walnuts 7green74   
#g4 ,juices4--,balm2 celandine2 cherry2 
hop2 lemon2 onion2 orange2 spearmint2   
spinach2 tansy4   #h4--;,distilled      
waters of angelica2 cinnamon2 mallow2   
orange-flower2 plantain2 rose 7red      
damask74   #i4 ,spices of all sorts2    
cloves2 cinnamon 7also oil of1  spirit  
of72 ginger2 mace2 mustard2 nutmeg2     
pepper2 peppercorns4   #aj4             
,wines4--,canary sack2 claret2 ,deal2   
elder2 ,malaga 7old72 ,muscat2          
,muscadine 7,greek72 red2 ,rhenish2     
sack1 sherry sack2 ,spanish2 white4     
#aa4 ,other liquors4--,ale  beer2       
afterworts2 lees of beer  wine2 aqua    
vitae2 orangeado4  #ab4 ,vinegars of    

elder wine1  of white wine4  #ac4       
,verjuice of cider1  green sour grapes4 
#ad4 ,other notable seasonings and      
ingredients3--       ,ambergris2 ivory2 
leaf gold2 powder of white amber2 powder
 of      pearl2 ,spanish pastilles      
7ambergris1 sugar1  musk74     ,,notes  
,introduction  p4 x #a4 #c ,old ,cookery
 ,books and ,ancient ,cuisine4 ,by ,w4  
,carew ,hazlitt4     ,booklovers'       
,library4 #ahhf4  p4 x #a4 #e ,the ,life
 of ,sir ,kenelm ,digby4 ,by ,one of his
 ,descendants ,t4     ,longueville4     
#ahif4  p4 xi #a4 #bi ,for the          
controversy about the date of his birth1
 see the     usual biographical         
authorities3--,longueville1 op4 cit41   
,digby's     ,memoirs1 ed4 ,nicolas1    
#ahbg2 ,dict4 of ,nat4 ,biog42 ,biog4   
,brit4     7,kippis72 ,wood's ,athenae  
,oxon41 iii4 #fhh2 ,aubrey's ,lives1 ii4
     #cbc1 etc4 etc4  p4 xiv #a4 #ac the
 elder ,lady ,digby4 ,see text1 p4 #ada4
  p4 xv #a4 #ae manuscript of elections4
 ,see ,w4,h4 ,black's ,catalogue of     

the ,ashmolean ,,mss41 #bdj1 #aca and   
#agcj1 #aff4  p4 xx #a4 #bj ,journal of 
a ,voyage to ,scanderoon1 ed4 ,j4 ,bruce
 for     ,camden ,soc41 #ahfh4  p4 xxi  
#a4 #c ,scanderoon had to be repudiated4
 ,here is a curious echo     of the     
affair1 quoted by ,mr4 ,longueville from
 ,blundell of ,crosby4     ,when the    
same ,sir ,kenelm was provoked in the   
,king's presence 7upon     occasion of  
the old business of ,scanderoon7 by the 
,venetian     ,ambassador1 who told the 
,king it was very strange that his      
,majesty     should slight so much his  
ancient amity with the most noble state 
of ,europe1 for the affections which he 
bore to a man 7meaning ,sir     ,kenelm7
 whose father was a traitor1 his wife a 
----1 and himself a     pirate1 altho'  
he made not the least reply 7as long as 
the     ambassador remained in ,england7
 to those great reproaches1 yet         
after1 when the quality of his enemy was
 changed 7by his return7 to     that of 
a private person1 ,sir ,kenelm posted   

after him to ,italy4     ,there sending 
him a challenge 7from some neighbouring 
state7 he     found the discreet        
,magnifico as silent in ,italy as       
himself had been     in ,england1 and so
 he returned home4  p4 xxii #a4 #ac ,the
 ,memoirs were edited by ,sir ,n4,h4    
,nicolas from the     ,harleian ,,ms4   
#fgeh in #ahbg4  p4 xxii #a4 #bh        
outburst of vile poetry4 ,see ,poems    
from ,sir ,k4,d4's     papers1 ed4      
,warner4 ,roxburghe ,club1 #ahgg4  p4   
xxiii #a4 #af hermit4 ,the portrait of  
,digby in this guise1 painted     by    
,janssen1 in the possession of ,t4      
,longueville1 ,esq41 is     reproduced  
in ,mr4 ,longueville's life of his      
ancestor4 ,says ,pennant     in his     
,journey from ,chester to ,london1 ed4  
#aghb1 ,i know of no     persons who are
 painted in greater variety than this   
illustrious     pair ,digby and his     
wife3 probably because they were the    
finest     subjects of the time4  p4 xxv
 #a4 #c duel 444 with a ,french lord4   

,see the curious little     pamphlet1   
,sir ,kenelme ,digby's ,honour          
,maintained1 #afda4  p4 xxvi #a4 ,i ,the
 ,observations on ,religio ,medici1     
together with the     correspondence    
between ,browne and ,digby1 are often   
reprinted with     the text of ,r4,m4   
p4 xxvi #a4 #e glass-making4 ,see       
,longueville1 pp4 #bee-f  p4 xxix #a4   
#aa ,descartes4 ,des ,maizeaux4 ,viede  
,saint-,evremond1 pp4     #hj-f4  p4    
xxxi #a4 #h ,a ,late ,discourse made in 
a ,solemne ,assembly of ,nobles and     
,learned ,men at ,montpellier4 ,by ,sir 
,k4,d41 ,kt4 ,rendered faithfully       
into ,english by ,r4 ,white4 #bnd ed41  
#afeh4 ,the original was in     ,french4
 ,longueville gives a loathsome receipt 
for the ,sympathetic     ,powder from an
 original in the ,ashmolean4 ,to make a 
salve yt     healeth though a man be #cj
 miles off4 ,but vitriol is the only    
ingredient ,digby mentions2 and the     
receipt given by his steward            
,hartman see ,appendix1 and sold by him1

 is more likely to be     ,digby's4 ,of 
course1 there were many claimants to the
 credit of the     invention of         
sympathetic powders4  p4 xxxiii #a4 #d  
house in ,covent ,garden4 ,for a brief  
account of this     house1 see an       
article on ,hogarth's ,london in the    
,english ,review1     ,february1 #aiaj4 
p4 xxxiv #a4 #f history of the ,digby   
family4 ,this has disappeared4  p4 xxxiv
 #a4 #ac ,catalogue of the combined     
collection4 ,bibliotheca     ,digbeiana1
 #afhj4 ,see also ,edwards's ,memoirs of
 ,libraries1 ,,ii1     #aah1 and ,sir   
,k4,d4 et les ,anciens ,rapports des    
,bibliotheques     ,francaises avec la  
,grande ,bretagne4 ,l4 ,delisle4 #ahib4 
p4 xxxviii #a4 #bj ,lloyd's ,lives of   
,excellent ,personages that suffered    
for 444 ,allegiance to the ,soveraigne  
in the late ,intestine ,wars1     ed4   
#affh4  p4 xliv #a4 #aj remedy for      
,biting of a ,mad ,dog4 ,there is a     
similar     receipt in ,arcana          
,fairfaxiana1 ed4 ,g4 ,waddell1 #ahij1 a

     collection of old medical receipts1
 etc4 of the ,fairfax and     ,cholmely 
families4 ,a ,cure for the ,bite of a   
,mad ,dog ,published for     ye ,benefit
 of ,mankind in the ,newspapers of #agda
 by a ,person of     ,note4444 ,n4,b4   
,this ,medicine has stood a tryal of #ej
 years     ,experience1 and was never   
known to fail4  p4 liii #a4 #cj         
,culpeper's ,english ,physitian1 #afec4 
p4 liii #a4 #cj ,n4 ,culpeper4 ,herball4
  p4 liii #a4 #cj ,john ,gerard4 ,the   
,historie of ,plants1 #aedg4  p4 liii   
#a4 #ca ,wm4 ,coles4 ,adam in ,eden and 
,the ,art of ,simpling4 #afeg     and   
#afef4   ,to the ,reader4  p4 #c #a4 #bj
 that old ,saw in the ,regiment of      
,health4 ,the ,regyment1 or     a       
,dyetary of ,helth4 ,by ,andrew ,borde1 
#aedb4 7,reprinted by the ,early        
,english ,text ,soc47   ,receipts4  p4  
#e1 etc4 ,metheglin is esteemed to be a 
very wholsom ,drink2 and     doubtless  
it is so1 since all the world consents  
that ,honey is a     precious           

,substance1 being the ,choice           
,collection which the ,bees     make of 
the most pure1 most delectable1  most   
odoriferous ,parts of     ,plants1 more 
particularly of their ,flowers  ,fruits4
 ,metheglin is     therefore esteemed to
 be an excellent ,pectoral1 good against
     ,consumption1 ,phthisick and       
,asthma2 it is cleansing  diuretick1    
good against the ,stone  ,gravel2 it is 
restorative and     strengthening2 it   
comforts and strengthens the ,noble     
parts1      affords good ,nourishment1  
being made ,use of by the ,healthy1 as  
well     as by the ,sick4  ,my worthy   
,master1 that ,incomparable ,sir ,kenelm
 ,digby1 being a great     lover of this
 ,drink1 was so curious in his          
,researches1 that he made     a large   
,collection of the choicest  best       
,receipts thereof4                      
,hartman1 ,select ,receipts1 p4 #a4     
,concerning the difference between ,mead
 and ,metheglin1 ,borde 7,regyment      
of ,helth7  says3--  ,of ,meade3 ,meade 

is made of honny  water boyled both     
togyther2 yf it     be fyred and pure1  
it preserveth helth2 but it is not good 
for them     the whiche have the        
,ilyache or the ,colycke4  ,of          
,metheglyn3 ,metheglyn is made of honny 
and water1  herbes1 boyled     and      
sodden togyther3 yf it be fyred and     
stale1 it is better in the     regyment 
of helth than meade4  ,but the          
distinction seems to have been forgotten
 in the hundred odd     years between   
the publication of ,borde's book and    
,digby's4      ,,glossary   ,ana1 of    
each4  ,apple-,johns1 or ,john ,apples1 
apples considered best when             
shrivelled1 so called because they are  
ripe about ,st4 ,john's ,day4  ,aume1   
aam1 awm1 a liquid measure used for wine
 and oil4 ,a ,dutch aume     of wine    
equalled about #da ,english gallons4    
,balneum1 a vessel filled with water or 
sand1 in which another vessel     is    
placed to be heated4  ,beatilies1       
beatilia1 battalia1 tit-bits 7e4g4      

cockscombs or     sweet-breads7 in a    
pie4  ,bragot1 ale boiled with honey4   
,bunt1 the cavity or baggy part of a    
napkin when folded or tied as a     bag4
  ,burthen1 a quantity1 here signifying 
no certain amount4  ,call1 a wedge4     
,calvered1 cut in thin slices when      
fresh1 and pickled4  ,canicular days1   
dog days4  ,cock's tread1 ,the opaque   
speck or germinal vesicle in the surface
 of     the yolk in an impregnated egg4 
,m4  ,coddle1 to boil gently1 to stew4  
,coffin1 a mould of paste for a pie4    
,cucurbite1 a gourd-shaped vessel2 also 
a shallow vessel with a wide     mouth1 
used for distillation4  ,demistier  demi
 setier1 a measure of quarter-pint      
capacity4  ,electuary1 a medical        
conserve or paste of powder mixed with  
honey1     syrup1 etc4  ,faeces1 dregs4 
,fearced1 forced1 stuffed4  ,florenden1 
florentine1 a kind of pie1 of minced    
meats1 currants1     spices1 etc41 baked
 in a dish with a cover of paste4       
,gambon1 gammon1 a smoked ham4          

,garavanzas1 chick-peas4  ,gelt1        
castrated4  ,ginet-moils1 gennet-moil1 a
 kind of apple ripe before others4      
,hippocras1 hypocras bag1 a bag used in 
making hippocras1 a     medicinal drink 
consisting of spiced wines4             
,humble-pie1 a pie made of umbles or    
numbles 7the heart1 liver1     kidneys1 
etc47 of the deer4  ,kiver1 kive1       
keever1 a large vessel for fermenting   
liquors2 a     mashing tub4  ,lardons1  
strips of bacon or salt pork used for   
larding4  ,laton1 latton1 latten1 a     
utensil made of thin brass1 or mixed    
metal4  ,lith1 smooth1 thick4  ,lute1 to
 close v41 to adhere4  ,magma1 grounds4 
,manchet1 roll1 or small loaf of fine   
white bread4  ,marinate1 to salt or     
pickle1 and then preserve in oil or     
vinegar4  ,medullos1 medullose1 having  
the texture of pith4  ,mittoner1 ,fr4   
,mitonner4  ,mother of wine1 lees4      
,must1 new wine4  ,pearmains1 a variety 
of apple1 perhaps from permagnus4       
,poix-chiches1 chick-peas4  ,posnet1    

possnet1 possenet1 a porringer4         
,pottle1 a measure of two quarts4       
,pugil1 a pinch4  ,pun1 to beat1 to     
pound as in a mortar4  ,race1 a root4   
,ranch-sieve1 perhaps a sieve mounted on
 a stand1 from rance1     ranse a prop4 
,rand1 a strip or slice of meat cut from
 the margin of a part1 or from          
between two joints4  ,resty1 reasty1    
rancid4  ,rouelle1 a rolled piece of    
veal4  ,rundlet1 runlet1 a small barrel4
  ,runnet1 rennet4  ,searse1 searce1 a  
fine sieve4  ,souce-drink1 pickle sauce4
  ,stroakings1 the last milk drawn from 
a cow2 strippings4  ,stubble-goose1 the 
grayling goose4  ,tansy1 see recipe4    
,the dish has been traced to the ,jewish
 custom of     eating cakes with bitter 
herbs4  ,tourtiere1 a pie-dish4         
,tyffany1 tyffany bag1 bag made of thin 
silk or gauze4  ,torcular1 a press used 
in making wine4  ,trivet1 a tripod4     
,walm1 a bubble in boiling2 a           
boiling-up4  ,wardens1 winter pears4    
,wort1 an infusion of malt which after  

fermentation becomes beer4    ,,index   
,,of ,,receipts  ,ale with ,honey1 #ajd 
,scotch1 from my ,lady ,holmbey1 #ih    
,small1 for the stone1 #aje   ,to make  
,ale drink quick1 #ajj   and ,bragot1   
,master ,webbe's1 #ajg   ,cock1 #adg    
,apple drink with ,sugar1 ,honey1 etc41 
#ajf  ,apples1 ,a very pleasant drink   
of1 #ajj   in ,gelly1 #bcd   ,to stew1  
#bja   ,sweet ,meat of1 #bch   ,syrup   
of1 #bec   ,bacon for ,gambons1 and to  
keep1 #bab  ,barley ,cream1 ,the        
,queen's1 #aci   ,pap1 #ace  ,beef1 ,to 
bake1 #bjh   or ,venison1 ,to boil1 #bji
   ,to stew1 #aej   ,rump of1 ,to stew1 
#afc1 #aif1 #aig  ,bisket1 ,to make1    
#bai  ,bragot1 ,master ,webbe's1 #ajh   
,bran1 ,to make clear ,gelly of1 #bjc   
,brawn1 ,about making of1 #bje  ,broth1 
,nourishing1 #acc   ,portugal1 as it was
 made for the ,queen1 #abg   ,spinage1  
#abc   ,stewed1 #abe   and ,potage1 #ada
   for sick and convalescent persons1   
#adc  ,butter and ,oil to fry fish1 #aic
   ,cake1 ,to make a1 #baf1 #bag   ,a   

very good1 #bbj   ,an excellent1 #bai   
,carraway1 #bai   ,plumb1 #bah  ,cakes1 
,excellent small1 #bba  ,capon1 ,boiled1
 ,savoury and nourishing1 #aec   ,cold  
,rosted1 ,sallet of1 #bjf   to pickle1  
,my ,lady ,portland's way1 #aei   in    
white broth1 #adf  ,champignons1        
,pickled1 #bjj  ,cheese1 ,savoury       
tosted1 or melted1 #bbh   ,scalded1 #bbg
   ,slippcoat1 #bbc-g  ,cheese-cakes1   
,to make1 #bad  ,cherries1 ,marmulate   
of1 #bea   ,marmulate of1 with juyce of 
,raspes and ,currants1 #beb   ,to make  
wine of1 #aaj  ,chicken1 ,fricacee of1  
#aeh   ,to cram1 #bcc   ,to fatten in a 
wonderful degree1 #bca1 #bcb   ,to feed1
 #bbh1 #bcj  ,cider1 #ajj   ,sir ,paul  
,neale's way1 #aja   ,water1 ,dr4       
,harvey's1 #ajc  ,clouted ,cream1 #aag1 
#abj  ,cock ,ale1 ,to make1 #adg        
,collops1 ,excellent good1 #aga         
,scotch1 ,my ,lord of ,bristol's1 #afg  
,scotch1 ,my ,lady ,diana ,porter's1    
#aha   of ,veal1 ,savoury1 #aeg         
,conserve of ,red ,roses1 #beg1 #bei    

,cordial ,tablets1 which strengthen     
nature much1 #bch  ,cream1 ,clouted1    
#aag1 #abj   ,curds1 ,to make1 #abj   ,a
 good dish of1 #aaf   ,an excellent     
,spanish1 #aaf   with ,rice1 #aia       
,courdes1 ,the1 #bbh  ,cresme fouettee1 
,my ,lord of ,s4 ,alban's1 #aai  ,crust1
 ,short and crisp1 for tarts and pyes1  
#bae  ,currants1 ,gelly of1 with the    
fruit whole in it1 #bee   ,red1         
,marmulate of1 #bef   ,red1 ,gelly of1  
#bee   ,wine1 #ih   ,ducks1 ,wilde1 ,to 
bake1 #baj   ,wilde1 ,to rost1 #baj     
,eggs1 ,to boil1 #bjc   ,to butter1 with
 cream1 #adg   ,portuguez1 #bjb         
,flommery ,caudle1 ,a1 #bch   ,wheaten1 
#acd  ,fricacee of ,lamb-stones1        
,sweetbreads1 etc41 ,a41 #aeh   of      
,veal1 #aeh1 #ahb   ,goose1 ,an         
excellent meat of1 #bab   ,to pickle an 
old fat1 #bab  ,green geese pye1 #bji   
,gruel of oatmeal and rice1 #aia        
,smallage1 #acg   ,water1 #ach   ,water1
 with wood-sorrel and currants1 #aci    
,hachy1 ,a nourishing1 #aeh  ,hare-pye1 

,to make1 #bjg  ,harts-horn ,gelly1 ,to 
make1 #bci1 #bdj1 #bda1 #bdb  ,herring  
,pye1 ,a1 #aib  ,honey1 ,some notes     
about1 #h   drink1 ,to make1 #hd        
drink1 ,weak1 #ajg  ,horse ,radish1     
,sauce of1 #aea  ,hotchpot1 ,to make1   
#adi1 #aej   ,the ,queen's1 #aea        
,humble ,pyes1 ,to season1 #baj         
,hydromel as ,i made it weak for the    
,queen-,mother1 #ce   with              
,clove-,gilly-flowers1 #bc   with       
,juniper ,berries1 #bc   ,my ,lord      
,hollis's1 #cc   ,julep of ,conserve of 
,red ,roses1 ,dr4 ,bacon's1 #bfj        
,lamb-stones1 ,a fricacee of1 #aeh      
,lampreys1 ,to dress1 #ahd   ,mallow    
,stalks1 ,sucket of1 #bef  ,marchpane1  
,my ,lord of ,denbigh's ,almond1 #bba   
,marmulate of ,cherries1 #bea   of      
,cherries with juyce of raspes and      
,currants1 #beb   of ,pippins1 #bdc   of
 ,red ,currants1 #bef   ,my ,lady       
,windebank's curious red1 #bec   ,white1
 ,my ,lady of ,bath's way1 #bdh   ,the  
,queen's1 #bdh  ,marrow ,puddings1 #afb 

,sops1 with wine1 #ade   ,spinage       
,pasties1 ,excellent1 #aei  ,meat1 fine1
 ,to rost1 #aeg   ,for rosting of1 #aif 
,meathe 7,mead71 #cb1 #db1 #dc1 #ed1    
#eg1 #fe1 #gb1 #gf1 #gh1 #hb1 #he1 #hg1 
#hi1 #ib   ,a receipt to make good1 #fd 
,a very good1 #fj   excellent1 ,to make1
 #aj   ,white1 #da1 #eh1 #fh1 #gb1 #gc1 
#gd1 #gi1 #hb   ,white1 ,an excellent1  
#aa   ,white1 ,small1 #hj   ,white1 ,sir
 ,john ,arundel's1 #eg   ,white1 my     
,lady ,gower's1 #bf   good for liver and
 lungs1 #ei   ,small1 #ef   ,strong1    
#cb1 #ef   ,a weaker but pleasant1 #aa  
to keep long1 #bc   with ,raisins1 #if  
,my ,lady ,bellassises1 #de   ,mr4      
,corsellises1 ,antwerp1 #i   ,my ,lord  
,gorge his1 #ed   ,my ,lord ,herbert's1 
#fh   ,my ,lady ,morrice's1 #ci   ,my   
,lady ,morrice1 her sister's way1 #ci   
,my own considerations for making1 #ai  
,sir ,wm4 ,paston's1 #da   ,another     
pleasant ,meathe of ,sir ,wm4 ,paston1  
#db   from the ,muscovian ,ambassador's 
steward1 #ha   ,sir ,baynam             

,throckmorton's1 #db   ,master ,webbe's1
 #ad-ai  ,metheglin1 ,to make1 #ce-ci1  
#df1 #eh1 #ff1 #fg1 #fi1 #ga1 #ge1 #hj1 
#ha1 #hd1 #hf1 #ie   ,to make a tun of1 
#ab   composed by myself out of various 
receipts1 #be   ,my ,lady ,windebanke's1
 #id   ,good1 #eb   ,very good1 #gf     
,excellent1 #ga   ,most excellent1 #fa  
,an excellent way to make1 called the   
,liquor of ,life1 #ea   ,small1 #fi1    
#gg1 #ia   ,white1 #cj1 #ca1 #cd1 #dc1  
#ei1 #fj1 #fc1 #gc1 #ij   ,white1 ,sir  
,edward ,bainton's1 #ij     ,the        
,countess of ,bullingbroke's1 #ac       
,the ,countess of ,dorset's1 #fb        
,sir ,john ,fortescue's1 #ec     ,my    
,lady ,hungerford's1 #f     ,mr4        
,pierce's excellent1 #df     ,the ,lady 
,vernon's1 #ee   ,the ,earl of          
,denbigh's1 #he   ,sir ,thomas ,gower's1
 #bi   as it is made at ,liege1 #e   or 
sweet drink of my ,lady ,stuart1 #ic    
for the colic and stone1 of my ,lady    
,stuart1 #ic   for health1 ,sir ,thomas 
,gower's1 #bg   for taste and colour1   

#bh   that looks like ,white ,wine1 #ij 
,minced ,pyes1 ,to make1 #aef1 #afj     
,my ,lady of ,portland's1 #aee1 #aef    
,morello ,wine1 #ig  ,mustard1 ,to make1
 #aid  ,mutton1 baked like venison1 #bjg
   ,fricacee of1 #aeh   steaks1 ,an     
excellent way of making1 #agj   ,to make
 a shoulder of1 like venison1 #afc      
,oatmeal1 ,pap of1 #ace   ,pap of1 ,sir 
,john ,colladon's1 #acf   ,pudding1 #agd
   ,pudding1 ,a baked1 #agf   and ,rice1
 ,gruel of1 #aia  ,oglia1 ,spanish1     
plain but good1 #afd  ,ordinary ,drink1 
,sir ,thomas ,gower's1 #bi  ,oysters1   
,to stew1 #ahc   ,panado1 #ace  ,pan    
,cotto1 #ada  ,pap1 ,barley1 #ace       
,parsneps1 ,to dress1 #aij  ,partridges 
that you have taken wilde1 ,to feed1    
#bcc  ,pear ,pudding1 #afb  ,pears1 ,to 
stew1 #bja   ,preserved ,wardens1 #bcg  
,pease1 ,to butter1 #aia   ,porage1 ,my 
,lord ,lumley's1 #adb   of the seedy    
buds of tulips1 #ade  ,pidgeons1 ,teals1
 or ,wild ,ducks1 ,to bake1 #bji        
,pippins1 ,gelly of 7or of ,john        

,apples71 #bcf   ,marmulate of1 #bdc    
to preserve in ,gelly1 #ahj   ,syrup of1
 #bce  ,plague ,water1 #adg1 #adh  ,poor
 ,john and ,buckorn1 ,to dress1 #ahg    
,posset1 ,an excellent1 #add   ,a plain 
ordinary1 #aab   ,a ,barley ,sack1 #aac 
,a ,french ,barley1 #afj   ,a ,sack1    
#aaa1 #aab   ,sack1 ,my ,lord of        
,carlile's1 #aae  ,potages1 ,concerning1
 #aba   ,barley1 #abe   ,an ,english1   
#abf   ,good nourishing1 #acc           
,ordinary1 #abd   ,plain savoury1 #abb  
de ,sante1 #abi1 #acj   de ,sante1      
,nourissant1 #abh   de blanc de ,chapon1
 #abc  ,poultry1 ,to feed1 #bbi         
,pressis1 ,nourissant1 #adj  ,pudding1  
,an excellent baked1 #aed   ,another    
baked1 #agi   ,a ,barley1 #age   ,black1
 #agb1 #agi   ,black1 ,excellent1 #afe  
,call1 #agd   ,marrow1 #afb   ,oatmeal1 
#agd   ,oatmeal1 ,baked1 #agf   ,pear1  
#afb1 #agd   ,pippin1 #age   ,pith1 #agb
   ,quaking1 ,plain1 #agf   ,quaking1   
bag1 #agg   with puff paste1 #afa       
,white1 #aff   ,white1 ,excellent1 #aff 

,puff-past1 #afa  ,puffs1 ,to make1 #bcd
  ,pyes1 #afh   ,minced1 #aef   ,minced1
 ,my ,lady of ,portland's1 #aee1 #aef   
,hare1 #bjg   ,herring1 #aib   ,quiddany
 of ,quinces1 ,a smoothening1 #bej      
,quince preserved with ,gelly1 #bde     
,quinces1 ,gelly of1 #bdc   ,gelly of1  
,fine ,white1 #bdf   ,gelly of1 ,red1   
,my ,lady ,windebanke's1 #bed   ,paste  
of1 #bdh1 #bej   ,paste of1 with very   
little sugar1 #bdi   to keep all the    
year round1 #adi  ,raspberry ,wine1 ,to 
make1 #adh  ,red ,dear1 ,to make1 #afc  
,herrings broyled1 #agc  ,rice1 boiled  
dry1 #ade   and ,orge ,monde1 #acg      
,roses1 ,red1 ,conserve of1 #beg1 #bei  
,julep of1 #bfj   ,sack with            
,clove-,gilly-flowers1 #bb   ,posset1   
#aaa   ,posset1 ,my ,lord of ,carlile's1
 #aae  ,sallet of ,cold ,capon rosted1  
#bjf  ,sauce of ,horse ,radish1 #aea    
very good for partridges1 etc41 #afj    
for a carp or pike1 #aia  ,shrimps1 ,to 
prepare for dressing1 #aic  ,slippcoat  
,cheese1 ,to make1 #bbc1 #bbd1 #bbe1    

#bbf  ,smallage ,gruel1 #acg  ,smoaked  
flesh1 ,to boil1 #afd  ,spinage ,broth1 
,to make1 #abc  ,stepponi1 #ajf         
,stockfish1 ,the way of dressing1 in    
,holland1 #ahh   ,another way1 #ahi     
,to dress1 somewhat differingly from the
 way of ,holland1 #ahf  ,strawberry     
,wine1 #aji  ,sucket of ,mallow ,stalks1
 #bef   of ,lettuce1 #beg  ,sweetbread1 
,fricacee of1 #aeh  ,sweet-meats of my  
,lady ,windebanke1 #bec1 #bed           
,syllabub1 ,a1 #aae1 #aic   ,a plain1   
#abj   ,a whip1 #abj   ,tablets1        
,pleasant ,cordial1 #bch  ,tansy1 ,a1   
#ahc1 #bac1 #bad  ,tea with eggs1 #acb  
,turkeys1 ,excellent meat of1 #bab   ,to
 souce1 #baa   ,veal1 ,fricacee of1     
#aeh1 #ahb   ,savoury ,collops of1 #aeg 
,to stew a breast of1 #aej   ,tosts of1 
#aic  ,venison1 ,baked1 #afi1 #bjc   to 
keep1 #bjd  ,vuova ,lattate1 #afe       
,spersa1 #afe   ,wardens1 ,preserved1   
#bcg   ,to stew1 #bja  ,white ,pot1 ,to 
make1 #adi1 #aie  ,whitings buttered    
with eggs1 #ahg  ,wilde ,boar1 ,to rost1

 #afh  ,wilde ,ducks or ,teals1 ,to     
bake1 #baj   ,ducks1 ,to rost1 #baj     
,wine1 ,cherry1 #aaj   ,the ,countess of
 ,newport's1 #aji   ,raspberry1 #adh    
,strawberry1 #aji