Transcriber’s note: table of contents added by the transcriber.

[INTRODUCTION]
[A BOOK OF SIMPLES]
[THE TABLE]
[GLOSSARY]
[BIBLIOGRAPHY]

A BOOK OF SIMPLES

REDUCED FACSIMILE OF A PAGE OF ORIGINAL MS.

A BOOK OF
SIMPLES

“Delirious persons here a cure may find,
To stem the phrensy and to calm the mind!”

SECOND IMPRESSION

LONDON
SAMPSON LOW, MARSTON AND CO. Ltd.
100, SOUTHWARK STREET, S.E.

CHISWICK PRESS: CHARLES WHITTINGHAM AND CO.
TOOKS COURT, CHANCERY LANE, LONDON.

INTRODUCTION

The original of this little book was found in the library of a distinguished Essex antiquary: the document has unfortunately no history, but from its appearance and comprehensive character it must have been the still-room book of some manor house or homestead of standing.

The manuscript is a folio composed entirely of vellum, bound in green, with a conventional design in gold: the binding of this book is a reduced facsimile of the original. The writing is in the hand of several persons: the spelling and absence of punctuation are here reproduced in all their original quaintness. The book has been submitted to experts, who are of opinion that it covers a period of some fifty years, terminating about the middle of the eighteenth century.

The condition of many of the rural districts of England in the eighteenth century and the almost impassable state of the roads are brought home to us by a writer in “The Gentleman’s Magazine” (1757), in the following description: “It took my horse up to the belly the second step he took on the road, and had I not dismounted and clambered up some bushes I had been lodged there for a season.” The isolation of the country in those days is almost inconceivable; the difficulties of travel were immense, and a survival of feudal legislation tied the labourer to the soil. Thus we may look upon the manor or farmhouse, with its retainers, as a detached social unit, and, in a sparsely populated country, almost a state in itself.

It is not difficult to form a picture of the lady of the house: amid her other duties she dispensed doles and charity to the poor around her. Through her knowledge of simples she was also “simpler” of all the ills that flesh is heir to, not only in the case of man, but also of beast. The wisdom and observation of a long procession of forebears are summed up in the recipes gathered in this book.

Herbs, too, she knew, and well of each could speak,

That in her garden sip’d the silvery dew;

Where no vain flower disclos’d a gaudy streak;

But herbs for use, and physic, not a few,

Of grey renown within those borders grew;

The tufted basil, pun-provoking thyme,

Fresh balm, and mary-gold of cheerful hue;

The lowly gill, that never dares to climb;

And lavender, whose spikes of azure bloom

Shall be ere-while in arid bundles bound

To lurk amidst the labours of her loom,

And crown her kerchiefs clean, with mickle rare perfume.

In these days, when the good manager is scarce, it is perhaps difficult to realize or appreciate that domestic œconomy was once practised as a science, founded upon the older herbalists, housewives’ tales and oral tradition, the whole administered by rule of thumb. As will be seen, the domestic pharmacopoeia had not yet emerged from the seventeenth century. The astrological atmosphere of Culpepper, who warns us that he “who would know the operation of the herbs must look up to the stars astrologically,” and the writings of Parkinson, clearly show the influence of that period. The predominance of the healing properties of herbs is still more apparent in this book; there is not a single remedy or simple in which their virtues are not set forth.

In my lady’s garden, set within its red-brick walls, grew Camomile, Basil, Cardons, Angelica, Sweet Chevril, Tansy, Saffron, Elecampane, Hyssop, Thyme, Marjoram, Purslane, Sage, Rosemary, Rue, Pennyroyal, Borage, Liquorice, Horehound and many other plants. With these herbs were cultivated Gillyflower, Pansy, Pinks, Bergamot, Southernwood, Bay, Roses, Jasmine, Lavender and divers sweet-scented plants for the making of simples, perfumes, and “sweete waters.”

The housewife, before entering on her duties, must have served an apprenticeship; doubtless it formed the serious business of her life. How many women nowadays follow the example of their ancestors? The easy access of the doctor, the facilities of communication, the quack remedies obtained from the neighbouring chymist, have superseded the old-fashioned simples.

The old herb garden is a wilderness, and even the names of its occupants have almost passed away. Perchance this little book may help us to picture it at its prime, with all its old-world atmosphere, and haunting memories of much that is still precious. It may also bring back the sweet mingled scent of the herb garden, the “murmuring of innumerable bees,” the shimmering of the sun on sheltered pleasaunce and well-trimmed hedge of yew, creating an image delightful to recall.

Although many herbals and culinary manuscripts and books date back to a much earlier period, as may be seen in the bibliography, yet they are now scarce and difficult to obtain. This particular example is interesting because of the magic of its herb-lore and the added charm of the making of conserves and perfumes and the preserving of viands. Moreover, it has that personal touch wanting in so many books of a similar nature. One may note the words at the end of some of the simples, “Probatum,” or “Probatum est.” What a world of meaning and satisfaction they imply!

I am indebted to Miss I. L. Gould and Miss B. M. Gould for the long labour and perseverance they have bestowed in decyphering the faded script, and to Mr. J. Manning Watts for his researches into the virtues and properties formerly attributed to these herbs, and for his investigation into the proper spelling of their names, which appear in the manuscript according to the light of nature.

It will be observed that the items in the Index are not always in strict alphabetical order. This will not, however, seriously interfere with reference to any recipe, and it has therefore been thought better to retain them as originally compiled.

H. W. Lewer.

11th August, 1908.

A BOOK OF SIMPLES

1. The Wood-street Cake.

Take a quarter of a peck of y^e finest flower, mingle into it a little salt & some beaten Cloves Mace & Nutmegs, a pound and halfe of Currance wash’d and dry’d, & a pound of Raisins of y^e Sun ston’d and shred, then straine in about a pinte of Ale yeast, and put in y^e yolkes of 10 eggs beaten with Rose water, put in a pint of Cream with 3 quarters of a pound of Butter melted in it. mingle all these well together, and knead it, cover it with a clothe and let it stand about an hour before y^e fire to rise, then mould it up and beat it out thinn in y^e edges and thick in y^e middle, then prick it or cut it w^th a knife, and set it in y^e oven, when it is almost bak’d take it out and ice it on y^e top w^th Rose water & sugar and sett it in y^e oven againe ’till ’tis enough, putt some musk or Ambergreese dissolv’d in y^e Rose water.

2. Pectorals for a Colde or Consumption.

Take one pound of brown Sugar Candy, one Ounce of Juice of Lycorisse, dissolve y^e lycorisse in 3 spoonfulls of Hysop water, put to these a drachm of Orrice a drachm of Enul-campane, halfe a drachm of Gum dragon being all made into fine powder, muske a graine then take a drachm of oyle of Anniseeds, worke it well together with your hand and make it up into pectorals of what bigness you please, lay them on a dish to dry before y^e fire or in an oven after drawn bread, and keep them dry.

3. The Plague Water.

Take Rue, Agrimony, Celandine, Sage, Wormewood, Balme, Feaverfue, Mugwort, Tormentil, Marygold flowers, Cowslip flowers, Pansie flowers leaves and all, Carduus, Angelicoe, Dragons, Pimpernel, Rosemary, Scordium, Purple wort, Burnet, Enul campane roots, of each of these halfe a pound shred small, then take Anniseeds, Carraway, Coriander, Cardamome, of each of these two ounces bruis’d, bruise alsoe your Enul campane roots, then steep all these in an earthen pott in two quarts of white wine and a gallon of y^e best Canary, mixing them well in y^e liquor, so let it stand till y^e next day, then distill it in an ordinary still close stop’d, still it as soon as you can keeping it close stop’d whilst it steeps and whilst you still it, stirring it when you put it into y^e still, soe keep it for your use.

Y^e Lady Downs adds wood Sorril a good quantity roots of Indian Sneake weed 2 pound burdock roots 1 lb.

4. A very excellent Receipt against Convulsions which cur’d one had 9 Fitts a Day.

Take Race oynions and black pepper of each a little quantity stamp’d pretty small and lay it to y^e soals of y^e feet keep it on 7 houres, whilst y^e party is in y^e fitt force them not to take any thing inwardly but anoynt y^e wrists on y^e inside, y^e palmes of y^e hands, y^e Temples and y^e nostrills (if it be a childe) with Methridate (if not) with oyle or spirit of Amber, between y^e fitts let it drinke black cherrey water sweetned with syrrop of Cloves & syrrop of Pyonies for a weeks time after y^e fitts first and last let them ware a necklace of single pyonie roots alwayes about theire neck, avoid giving syrrop of Violets if you fear fitts, but syrrop of Roses and Succory is good to be given together when costive this may be given to children of any age.

5. To make Ebulum Drinke.

Put one peck of Elder berries to the quantity of halfe a hogshead of Ale 2 penny worth of Ginger sliced 2 nutmegs and a penny worth of Cloves & mace bruise all your Spices boyle all together with the berrys till they breake, then strain them through a Straining Sive and when tis coole as your usuall wort put barm to it as to beer, there must some hops be boyl’d in it. And when fitt to bottle, bottle it with a lumpe of loave Sugar it will drink much y^e more Lively. it is good for y^e Spleen or Dropsy.

6. To make Vinegar.

Take Sower grapes pound them and press them through a hair bag as you do Sider. & to every 4 Gallons put as much Allom as a walnut then boyle it well and Scumme it as the Scumme riseth as clean as possible then Coole it and when through coole put it into a vessel and when Stale use of it and it will be very good vinegar.

7. To make Goosbery or Currant Wine.

Take 2 Gallons of Spring water Set it over the fire boyle it a little then put 4 pound of powder Sugar let it boyle and Scume it well take it off and Strain it and when it is as coole as wort put 2 spoonfulls of barm to it let it worke a little then to every gallon of water put 5 quarts of Goosberys or currants first hand pick’t and bruised put it in a little barrell & stir it once a day & keep it close Stopt let it stand 3 or 4 days and when you once begin to See it Sink Strain it through a jelly bag and put it in the Cask being waished out with the Same liquor Stop it up very close & when you think it may be fine draw it off into bottles.

8. To make Methegline.

Take 12 quarts of honey to 12 gallons and a pottle of water and a fagott of these following herbs Sweet bryer Sweet marjerrom, rosemary and muskecouise of each a small handfull and boyle them in the water and honey all the time it boyles and that must be a full hour, keep scumming of it clean, then take a bag of these following Spices nutmegs, Cloves mace and cinament, a quarter of an ounce of each but most of nutmegs tie them up in a bag with a bullet in it that may cause it to Sink into the middle of your liquor as it boyles, and let it boyle above a quarter of an hour, then take it off and take out the herbs and Spices and Set Some a cooling, and when as coole as wort put in about half a pint of Ale barm, and when coole enough and that it hath got a good head tun it up as you do Ale, or other liquors, and when it hath done workeing hang in again the Same bag of Spices you took out into your barrell Stope it up till it be clear and then bottle it up.

9. A Plaister for ye Spleen to be made in May.

Take mellilot and cammomile of each 3 handfulls, passley and plantin of each one handfull, and stamp them together, a pound of Sweet mutton Sewet, 12 ounces of virgins wax, 3 pound of rozin, a pint of white wine, Shred the wax and Sewet and beat the rozin put all together in an earthen pot and let it stand over the fire till it be all melt’d together, and then take it off and cover it close let it stand 1 day in cellar then Sett it over the fire and let it boyle halfe an hour, then take it off and strain it into 2 dishes puting some water into the bottom of the dishes, and when tis cold you must fold it up close in oyl’d paper it will keep four or five years. you must use this when you feel the pain on the left Side, and cut a piece of Sheepskin the breadth of your hand or more and about a quarter of a yard long and make it hollow in ye middle of the uper Side as the Spleen lyes and prick it full of holes on the fleshy side of y^e leather, Spread it thin and Lay it to your left Side where you feel your pain and when it will stick no longer you may make a fresh one if need require this use allways when you feel your pain & you Shall never be troubled with the Spleen & it will prevent many other diseases that may come by reason of y^e Spleen.

10. To make Aquamirabilis the Lady Atkinses way.

Take Cardimum, cubibs, mellilot flowers, gallingall nutmegs; ginger mace and Cloves of each a dram all these must be bruised and infused one night in 3 pints of white wine one pint of aquavite one pint of the juice of salendine the next day distil them in a close Still twill run a pottle keep the first quart by it Selfe you must put to the whole three quarters of a pound of white Sugar candy beaten very finely. Divide it between 2 glasses and let the mirabilis drop into the Sugar candy and it will dissolve when you put all these things into your close Still put in a little bag of Saffron put to y^e infusion a handfull of y^e tops of rosemary flowers w^ch will give it a delicate taste.

11. To make Small Wine otherwise called Solerion. You may do Rasberry this way.

Take 2 gallons of Spring water set it over the fire and let it boyle well, take a pound of reasons of the Sun Slit them open but not Stone them and take a pound of white Sugar and when the water is boyl’d put the Sugar & reasons to it, either in a Steene or Caske put y^e juice of 3 lemons and the rine of one thin pared Stiring it once a day keeping it close Stopped let it Stand 3 nights and 2 days. let it run through a jelly bag. bottle it up and in 8 or 9 days ’twill be fit to drink.

12. To make Wigs.

Take half a peck of flower, 2 ounces of carraway and anyseeds then take a pint of yest the yolkes of 3 eggs a little Salt one nutmeg half a pound of Sugar beat the Sugar and nutmegs bruise the Seeds take a quart of milk Scaulding hot but not to boyle then put into your milk half a pound of butter, & break another half pound of butter into the flower if you please put in 6 or 7 spoonfulls of Sack and as much rosewater w^th your other things then put in your milk by degrees mix it together well but knead it not at all then pull it in little bitts 2 or 3 times then mix it up again and mak them up in wigs lying will make them heavy. half an hour will bake them.

13. For the Giddiness in the Head.

Take an ounce of comming Seed and Steep it in white wine all night as much wine as will cover it and then you must dry it in an oven after the bread is drawn and dry with it an ounce of Juniper berrys & a handfull or rue then you must beat all these together to a fine powder and when you use it take as much of the powder as will lay on a Sixpence in a Spoonfull of honey well mixed together or in a Spoonfull of Sugar and take it dry.

14. How to Stue a Rump of Beef.

Take the rump of beef and Stuff him with parsley and broad time & about half a nutmeg with a little beef Sewet then put him in your pan with as much water as will cover him & so lett him stew with whole pepper, Cloves and mace of each a little quantity till he is tender then you must take him out & stick him w^th cloves then stew him again with 3 pints of the first liquor and 2 quarts of claret, then you must Scrape in 2 nutmegs 4 anchovise the bottoms of 4 hartichokes a little shellot half a lemon a few pickled oysters, half a score of turnips cut in half quarters & fry them in Sweet butter till they be tender then put in some Sasages: for herbs lettice and spinnage and green beets of each half a handfull boyle them in a Skillet of water so drop them out & put them in the stewing; if your Soope be not thick enough then thicken it w^th crums of brown bread.

15. To make Almond Cakes.

Take one pound of Almonds blancht in cold water beat them in Rose water take a pound of double refined Sugar beaten and Searcht, 8 spoonsfull of fine flower 8 new laid eggs both whites and yolkes Some Corriander Seed prepared, butter your plats and Shake some double refined Sugar on them.

16. To make Biskit.

Take 2 pound of fine Sugar beaten and searched then to a pound and a half of it put a pound of the finest wheat flower, take 8 eggs and beat them with 2 spoonfulls of Rose water, mingle your flower and eggs together, then take an ounce of anyseeds being a quarter of an hour in white wine and as you beat your biskit put in your Seeds and when the biskit begins to look white put In your plats & Shake Some double refined Sugar on them.

17. To Bake a Rump of Beef.

Take a rump of beef and bone it Season it with pepper and salt put it into a pan and then put to it a little quantity of claret & ale enough to cover it about 8 anchovies 2 handfulls of capers 6 hole oynions, 3 or 4 branches of Sage, time and winter Savory, 3 or 4 heads of Shollot a little quantity of Iamakoe pepper whole, lay the bones on the top of the beef and cover it close with paste and lett it Stand in the oven six hours the oven being very hot.

18. The Black Seare Cloth.

Take half a pound of the best virgins wax and half a pint of oyle of roses and half a pint of oyle of olive melt them altogether let them coole in a pan till it be half cold then take half a pound of the finest white lead you can get, pound it as fine as possibly you can put this into the oyle and put it over a fire of coles and let it boyle half an hour then take 2 ounces of mastick 2 ounces of frankincense 2 ounces of mirrh 2 ounces of Gum oblibanum beat them into fine powder then put it in and let it boyle half an hour more, then take a quarter of an ounce of camphir and put it in and Stir it till it be black then take it from the fire and dipe your cloth or make it up in roles for your use.

19. To make Lemon or Orange Water.

Take the peels of 8 lemons or oranges and pare of the white very clean from them then put them into a quart of brandy, then take one pound of double refined Sugar or other loafe Sugar and put it into a quart of water and let it stand 24 hours then mix the water and brandy together and strain them through a double flanin bag so bottle it up for use. Some steep y^e peel 3 days before and after y^e water is added sweeten it with white Sugar Candy & hang a grain of musk & ambergreese in the glass.

20. Cowslip Wine aproved.

Take 3 gallons of fair water put to it the best of powder Sugar or Loaf Sugar 6 pound boyle it together half an hour or better, and as the Scumme riseth take it off then pour it forth and set it a cooleing and when ’tis almost cold take a spoonfull or better of good barm beat it well together with 12 spoonfulls of Sirrup of cittorn or lemons then put it some of the liquor being almost cold let it stand a while to rise put in a Gallon of cowslip flowers bruised in a marble morter into the other liquor the while then put it altogether brewing it up and down with a dish then let it stand in an earthen pot close covered with a cloth, to worke 2 or 3 days then strain it forth and put it into a runlet that will just hold it and when it worketh not over Stop it close and 3 or 4 weeks after bottle it putting into each bottle a knob of Loaf Sugar it must not be dranke in a month twill keep good a year.

21. For the Worms.

Take an orange cut off the top press out the juice as near as you can then put into it half a spoonfull of oyle of bays of the juice of rue and wormwood of each half a spoonfull powder of 4 or 5 lupins dry’d with as much treacle as will fill an ordinary thimble then stop the hole with the piece you cut off tye it up close and fast that nothing get out or in, then Seeth it well and when it is cold anoynt the navell, nostrells, pulses and temples of the party therewith troubled with the Stuff it paseth all other medecins for y^e worms what ever.

22. For a Cold.

Take a quarter of a pint of horehound water a quarter of a pint of coltsfoot water a pound of reasons of the Sun Stoned pound the reasons very well then mingle these together then set them on the fire boyle them like marmolet then take it off and put it into 2 ounces of honey and one spoonfull mustard then set it on the fire & let it simer a while then put it into a pot and take as much as y^e quantity of a walnut first in ye morning & last at night.

23. To make Fruit Biskit.

Take the pulp of any fruit to 4 ounces of pulp take 6 ounces of double refined Sugar beaten and searched heat your pulp scalding hot and Sugar scalding hot into 2 several dishes when they are scalding hot pour your Sugar into your pulp and mix them and have ready whites of eggs beat into a froth and to such a proportion of pulp and sugar put in 2 spoonfulls of the froth a little musk and amber if you please then beat these in a silver or earthen bason with a Spoon for an hour or two the longer the better dry them in paper coffins of a pretty thickness; dry them either in a stove or coole oven.

24. For Mother Fitts.

Take a pottle of ale and boyle in it 2 handfulls of red Sage and Scumme off the froth and when it hath boyled one hour take it off the fire and Strain it hard out that the strength of the Sage may remain in it and while it is hot put into it half a pint of dragon water and as much treacle Seane as will make it sweet to your tast, and drink of it warm first in the morning and last at night a good draught or at any other time you feel a fit coming.

25. To preserve Green Aples.

Take the greenest small aples about St James tide and set on a Skillet of water on ye fire till it be ready to boyle then take it off and put it into your aples covering them close till they will peel and against they are peeled have a skillet of hot water ready to put them in so cover them close and let them Stand on a few embers till they be very green then take them out and take to the weight of the aples the weight and quarter of sugar then take of the water they were green’d in as much as you think will boyle them and make Sirrup for them & 3 quarters of the Sugar and boyle it up and scumme it then put in the apples and let them boyle till they be half done then set them by till the next day then take them out again & boyle the sirrup with the rest of the Sugar then put them in again and boyle it softly till they be done keep them covered in y^e sirrup & waters.

26. Mrs. Thorps for the Mother Fitts.

Take the juice of Tansie and drink it with beer it hath done much good but hurtfull if with child.

27. To make a Calves Head Hashe.

After you have boyled the calves head take out all the bones from it when it is cold you must cut the meat in thin slices and put in a stew pan with some strong broth and white wine and oyster liquor and a few of all manner of sweet herbs 4 or 5 shellots and let it stew on a charcoale fire and when it is almost enough put 2 or 3 anchovies minced and yolks of 3 or 4 eggs well beaten with a little white wine and a piece of butter and shake it well together on a quick and put it in a dish on sippets and lay over it 5 or 6 sheeps tongues boyled peel’d and slit in halfs and as many veal sweetbreads & a few thin slices of bacon & a few bay leaves in yolks of eggs fry y^e brown in butter and lay them on your hashe & bacon & lay leavs on the brim of ye Dish and Garnish it with slices of Lemon and Send it up.

28. To make Forced Meat.

Take a leg of veal or Lamb and mince it small with the same quantity of beef sewit and after sweet herbs then put to it a little grat’d bread and the yolks of 2 or 3 eggs then season it with pepper and Salt cloves mace and nutmegs, and make them in balls you may fry boyle or butter them.

29. For a Cold.

Take half a pound of reasons of the Sun Stoned and 1 ounce of liquorish and 1 ounce of Elicompane made into fine powder beat your reasons then pour in them till they come to a conserve adding thereto 2 or 3 spoonfulls of Red rose water if a thick ruehm lessen your quantity of Elicompane & take of this morning noon & night. Probatum.

30. To make a Frigacy of Chicken.

Break the bones of the chicken and cut them in quarters and season them with cloves mace and nutmegs and salt with a little pepper and a few sweet herbs and put it in a stew pan with some broth or gravie a little white wine and strong ale a little oyster liquor and a few oysters cut in pieces and let it stew on a quicke fire and when it is almost enough put in 2 or 3 shallots minced small and 2 or 3 anchovise minced the yolks of 2 or 3 eggs well beaten with a little white wine and a piece of butter and Shake it well together and put it in a dish on sippets.

31. For any Cough old or fresh.

TAKE a quartor of a pound of blew currans an ounce of Anyseeds and a penny worth of liquorish makeing it and your seeds first into powder then beat your currans to a kind of a conserve strewing in your powder as you beat them then take of the best maiden honey you can gett putting thereof as much as will moisten all this seting it on the fire let it simer a while but not to long lest it be clammy so take from the fire and keep it for your use. take it as oft as you please upon the poynt of a knife the quantity of a nutmeg.

32. For a Cold.

Take a pint of virgins honey set it on the fire and put a good spoonfull of liquorish anyseeds elecampane all this being first beaten in fine powders, let it simer a little then take it from the fire and put it up in a pot for your use. eat of it as oft’ as you please especially going to bed makeing up 3 pills as big as a small nut rowling them up in powder of liquorish or Sugar candie.

33. For a Cough.

Take 4 quarts of Spring water 2 ounces of green liquorish sliced 2 ounces of powder of brimstone 1 ounce of coliander seed bruised and soak’d in vinegar a little then pour out the vinegar from it boyle all the other things together until it be half boyled away then put in the coliander seed when it is off y^e fire. Soe let it stand close covered and drink of it 7 or 8 spoonfulls in a morning fasting fast an hour after it and drink it till you have taken it all.

34. For a Cough.

Take an ounce of conserve of red roses the quantity of an nutmeg of dyascordieum and one spoonfull of the Sirrup of poppies 3 drops and but 3 drops of y^e spirit of vitterill then mix all these very well together and take of this in the morning fasting and fast 2 hours after it and last at night the quantity of a nutmeg at a time. Probatum.

35. For the Rickets.

Take 2 quarts of Isope water, take of liverwort maidenhair Hissop Speedwell Strawberry leaves violet leaves of each a handfull, 3 leaves of harts-tongue better than half a pound of raisons of the Sun 6 figs boyle all this till it come to a quart then strain it and boyle it again with 2 penny worth of saffron 2 ounces of brown Sugar Candie a piece of Gold a stone of Amber boyle it every 2 or 3 days or ’twill be soure and so keep it a fortnight give 3 spoonfulls at a time morning and evening & when the child will take it you must give it twice or thrice ere the child will be well if you give it in the fall or winter you must give it once in the spring after.

36. For Children that have Wormes.

Take spermint and rue a like quantity to make a bundle you can hold in the hollow of your hand and boyle it in new milk and a spoonfull of wormseed after your herbs have boyled a while put in your seeds and yⁿ boyle it a walme or 2 then give the child as much as it will drink first in the morning fasting an hour after it if costive Sweeten it with honey give this full & changes of y^e moon.

37. A Small but very effectuall Cordial Powder.

Take tormentil scabious Bittony pimpernel of each one handfull and Shread them and steep them in a pottle of sack till the vertue be out of the herbs then strain it out from y^e herbs haveing a pound of the best Bole Armeniack in very fine powder finely searched then put your powder into a deep earthen bason and wet your powder with your strain’d liquor every day till it be throughly moistned as thick as a pulp or conserve till often weting hath dranke up all your liquor Seting it in the Sun every day oft stiring it and when all your wine is dryed up make it up into cakes add 12 penny worth of saffron to it before you wet it finely powdered dry your cakes in the Sun & then keep them for your use. Scrape and give to a man as much as will lye on a shilling to a woman less to a child less. In cardus or dragon or Small cordial water it will cause sweting tis good against heats and colds sickness thence or pains in the limbs or heart or Stomake or for a woman lying in child bed takeing cold and causeing stoppages, ’twill drive out small pox or meazels or any heaviness at the heart.

38. A Stronger Cordial Powder.

Take a pint of white wine and a pint of sack to these following herbs scabious cardus bittony egremony of each a little handfull and tormentil roots you may add any cordial flowers rosemary or what you please Shread your herbs and Steep them till the vertue of the herbs be soaked into the wine then take half a pound of Bole-Armeniack in fine powder and 2 ounces and a half and a dram of the black tips of crabs claws in powder and an ounce of hearts horn in fine powder and mingle all your powders and put them into a deep earthen Bason as the former and moisten them every day with your liquor seting it in the Sun and when you put in the last wine liquor often Stiring it every day at last add to it half of metriedate half an ounce of Diascordium half an ounce of Venice treacle and a dram of saffron finely powdered and mingle it all very well together then make it up into little balls throughly drying them Keeping them so for your use. give of this as the former to a man as much as will lay on a shilling to a woman as much as will lay on a Sixpence to a child as much as will lay on a groat, ’tis good for any weakness, heaviness at heart, or to cause sleep weomen in child bed or as the former.

39. For the Balsame.

Take one pound of the best venice turpentine and 3 pints of Sallet oyle of the best bees wax half a pound one ounce of red sanders in very fine powder half a pint of red rose water and one pint of malligoe sack first beat your turpentine in the red rose water till it be white next beat your Sack and Sallet oyle well together then cut your wax in small pieces then take a clean brass pan or kittle let your kittle be twice as big as to hold the quantity of your ingredients then Set it on a clear charcole fire then first put in your wax and let it melt then take it off and let it coole a little then put in your rose water and turpentine then your sack and Sallet oyle, as fast as you can, then let these boyle softly together a while always stiring it then take it off the fire and let it stand till it be cold then scrape off the filth from the bottom of the cake, then clean your pan and melt it again and let it simmer a while over the fire again, then take it from the fire and put in your Sanders by degrees keeping it still stiring untill your Sanders be all in then pour it into a well Glazed strong earthen pot and keep it stiring till it be quite cold then cover it up very close with ledd, that no air may get into it, and bury it in a garden deep in the ground and so let it stand a year round bean blowen time is the best to make it in.

The Vertues of it followeth:

It is good to prevent the plague by anointing the lips and nostrells therewith tis good for deafness being spert’d into the ears with a serenge, tis good to heal any wound, inward or outward, inwardly by the Serenge outward by being pour’d warme into the wound aplying fine lint dip’d into the same balsame being melted laid upon the mouth of the wound, it commonly cures in 7 times dressing provided that no other thing either before or while thats useing be applied thereto, so that if brains, heart guts or liver be not toucht it will save life, its good for scaulds or burns either by fire or water, and healeth without skare. helping the Siatica or any other each proceeding from A cold cause, in what joynt soever, it is a present remedy for one that is poisoned by takeing presently the quantity of a quarter of an ounce. it is good for any swelling anointing the bunches thereof with it warm it helpeth the stinging of adders snakes and all such venomous creatures being dranke in warm milk and applied to the place stung it is good for the infected of the measells or plague, takeing a quarter of an ounce 4 mornings together and swet upon it: it is good inward or outward it is good for sore brests, being applied hot if broken, otherwise not, and in case it must be broke this will do it but it must be used ten days together although it seem worse yet use it: provided it be not a cancer it must be drest twice a day cheaft gently in with a warme hand keeping the first cloth to it but if it be broke and run much put a little piece of cloth over those holes that may be shift’d to keep them from stikking but not els; it helpeth the wind collicke or stitch in the side being applied warm a good quantity plaister ways for 4 mornings together; it helpeth the piles anointing them therewith.

40. To pot Venison to keep all the year.

Take your venison and where it is lean slit it, and then take a bunch of feathers and a porranger with clarret wine in it and dip your feathers in it and waish the slits then put in some of your seasoning and take y^e fat of bacon and cut it as thin as a treble paper and put it in the slits so doing in all leane places of it then place it in your pot and bake it up very well, put in more seasoning if you please after placed in the pot & when you take it out of the oven press out all the liquor as dry as you well can into a skillet and put in a faggot of herbs as bays rosemary marjerrom to your liquor in the skillet then take a stick of wood and measure y^e depth of it and make a notch in the stick that you may know when tis boyled just half away then take out the herbs and pour the liquor on your venison in your pot as hot as you can and keep it in and when tis almost cold then melt up your butter, to cover it up, but let not your butter be to hot lest it melt your jelly on your venison, but let your butter be onely warm enough to pour out to cover up your venison and it will keep thus a year round and not taint but eat moist and sweet to the last. but if your butter be strong after long keeping then a day or 2 before you intend to spend it Set it in an oven but warm enough to melt off your stale butter and pour away your stale butter from it and pour on fresh butter upon it and you shall not know it from new baked venison.

41. To make Cowslip Wine.

Take five gallons of Spring water put it into an earthen pot put to it a bushell of pickt cowslips flowers and to them 20 pound of malligoe raisons waished and shred stir them altogether, keep it close cover’d with a sheet and blanket, let it stand as y^e fire may come to it, but not to hot, keep it 9 days often stiring it in a day then Strain it through a hair sive put it in a runlet it will be ready to drink in 14 days.

42. Another Cowslip Wine.

Take 6 gallons of water and 12 pound of powder Sugar and the whites of 12 eggs well beaten, mix all these together and set it over the fire, stiring it first then let it boyle one quarter of an hour then take a bushell of cowslip flowers then bruise them in a stone morter then scumme the liquor and put it to y^e cowslip; cover it and put 2 lemons rine and all cut very thin, put as much of ale barme as will make it worke then tun it up into a runlet and put into it 2 quarts of rennish wine, and when it hath done workeing stop it up a fortnight, yⁿ bottle it with a knob of Sugar in each bottle.

43. To make the Eye Water.

Take Eyebright and Sallendine and brown fennell of each two handfulls you must chop these herbs take a pint of urin made by a vergine and a pint of red rose water and still it in a cold still tis good to put back y^e rume in y^e eyes or to take away any spot in the eye you must take and drop half a dozen drops into the eye untill it run out at y^e other corner this do every night for 3 nights let it rest a week and then if need require you may dress it again it will keep a year very well.

44. For the Rickets.

Make a Sack posset boyle in it harts horn Ivery and rosemary and give it the child now and then, also take a quart of wort put into it a handfull of maiden hair one handfull of liverwort that grows on the banks half a pound of raisons of the Sun Stoned boyle all together to the wasting of one quarter put into it a penny worth of red Sanders, Strain it and put to it 2 ounces of red sugar candie boyle it a little again give the child 3 spoonsfulls of it at night and 3 spoonfulls every morning.

45. An Ointment for the Rickets.

Take lavender rosemary pennyroyal featherfew and camamile of each a like quantity cut and bruise them and then boyle them in a sufficient quantity of butter and make it into an ointment, mix it in a little neats foot oyle wherewith anoint the child’s wrists and ancles every morning and night also the right side under ye short ribs.

46. To Kill a Canker.

Take 2 spoonfulls of honey and one spoonfull of treacle and half as much rock allum as the quantity of a wallnut beat to fine powder and boyle these together over a cheafen dish of coles till it be pretty thick then take it off and let it coole then anoint the cankers with a cloth tyed upon a stick the oftner you anoint it the better twill be you must keep stiring it as long as it doth boyle, it will be like a sirrup when tis cold.

47. For any Aguish or Hectick Feavour in Children when they grow Weak and Forsake their Meat.

Take 2 penny worth of the sneezing powder root and pound it small then pound 3 ounces of curants unwaish’d only pickt clean from stones, then mingle these together and lay it to the handwrists, then cut a small orange in halfs & put one half to each of the handwrists then bind it on 4 days and if the party mend not in that time take it off and put on fresh in the like manner and keep it on as long a time.

48. To make Orange Cakes.

Take your oranges and chip them then quarter them and cut out the meat and then take the rines and boyle them till they be very tender then take them and dry them in a napking and shred them very small then strain in your juice through a piece of tifany then take the weight in sugar and set your sugar on the fire and put in as much water as will wet it to a paste then you must boyle it to a Sugar again then take it off the fire and put in your meat stir it in then put by all your fire and set it upon y^e hot hearth to dry turning it, it must not boyle then put it out into sweet meat glasses till it be pretty stiff then put it upon your sheet of glass and set it in a stove the stove must be warm you must keep a moderate heat in it and so dry them up.

49. A Perfumed Water.

Take a gallon of Spring water a handfull of lavender flowers and as many pinks 3 handfulls of damaske roses as much sweet marjerum the peels of 6 oranges 12 cloves bruise all these and put to them one ounce of orrise powder 4 ounces of benjamin powdered put all in a rose stille and draw off the first quart by its self and then a pint you may draw after another water from the lees which will serve for present use but not keep put into your quart bottle 12 penny worth of muske and into your pint bottle six pennyworth tyed up in a piece of sersnet and a little ginger sliced very thin about as much as will lay on a half crown, 2 or 3 spoonfulls will sweeten a bason of water, Stop it close.

50. To make Mumme according to the Direction recorded in the Town House of Brumswick.

Take a vessel containing 63 gallons the water must be first boyled to y^e consumption of a 3^d part at least let it then be brew’d according to the act with 7 bushells of wheat malt one bushel of oat malt and one bushel of ground beans and when it is tunn’d let not the hogshead be to much filled at first, when it begins to work put to it of the inner rine of firr trees 3 pounds of y^e tops of firs and birtch of each one pound of cardus benedictus dryed 3 good handfulls of the flowers of rosasolis 2 good handfulls, of burnet, betony marjorum avens pennyroyall, elderflowers, wild time, of each a handfull and a half, seeds of cardomum bruised 3 ounces, bay berries bruis’d one ounce put the seeds in y^e vessel when the liquor hath wrought a while with the herbs alone and after they are aded let the liquor worke over the vessel as little as may be, fill it up to the top, and when ’tis to be stop’d up, put into the vessel ten new laid eggs ye shells not broken nor crackt then stop it very carefully and at 2 years end drink of it, if it be transported by sea tis better. Dr Egidius Hofman adds water creases brooke lime and wild parsley, 6 handfulls of horsraddish scraped in every hogshead, and it was observed that the mumme in w^ch y^e horsraddish was put did drink with more quickness then that which had none.

51. Quince Wine.

Grate your quinces and strain them in a corse strainer and strain your juice through a flanin to every gallon of juice take a pound of fine sugar Stir it untill your sugar be melt’d then put it into a barrel and bottle it after 24 hours.

52. Captain Greens Powder for to make Water for Sore Eyes and Sores, the Powder to be Calcinde.

Take 4 ounces of vitriol and one ounce of camphire after it is finely beaten with an almond shake it lightly into a black earthen pot well glazed, then shake the vitriol after it is finely beaten and search’d and shake it in lightly upon the top of the camphire and set it in a deep chafing dish and keep as soft a fire as can be possible about it and let it stand there till it be first dissolved to a water and then to a hard stone you must take care it do not smoke for y^t will spoil the camphire as soon as the camphire is melt’d that the vitriol is sunke down then cover it with a paper and a saucer upon that with a weight, and continue to keep a soft fire under it till it be turn’d to a stone and then take off the pot and let it alone till the next day and then you must break the pot to gett it out, and when out you must beat and search it very fine, and when it is as fine as you can possible make it then bake 4 ounces of bole armeniack and beat again with it till they be well mingled together, then weigh it into half ounces, and every half ounce will make a quart of water, an ale quart for eyes and a wine quart for sores the bole Armeniack must be finely beaten and search’d before it is mingl’d with the other.

53. To make Sirrop of Lemons.

Pare your lemons that no white be seen then slice them and take out ye seeds and take the same weight in double refined sugar well beaten and fasten a stronge thread net over a Silver bason or earthen bason then lay on some of your Sliced lemons cover them with Sugar then more lemons so do till all be on, then Set it in a cool Seller for 3 or 4 days then pour it in a stone pot let it stand warme 24 hours then Scumme it and put it up. you may put more Sugar if you please.

54. To make Sirrop of Clove-Gilly flowers or any other flowers but Violets.

Clip the whites from the flowers bruise them a little in a stone morter then take y^e weight of your flowers in fine beaten sugar, take a silver or stone pot put a laying of flowers then of sugar do this till all be in then close y^e pot and in boyling water keep it still seething for 4 or 5 hours then straine it and set it by the fire till y^e scumme rise take that off when cold then bottle it, you may put the flowers in sack or french wine and let them lye 9 or 10 days close stop’t then strain it and bottle, it will be very pleasant and Cordial, if you make your sirrop by infusion tis best to do it either with pinke, balme, or burrage water which you must warme a little and pour on your flowers as much as will cover them, let it stand 12 hours then strain it and put in fresh flowers so do 4 or 5 times then to every pint of liquor take a pound and half of Sugar finely beaten, put it in a Stone pot set it to y^e fire in a Skillet of water till the sugar be all melt’d then scumme it and keep it for use.

55. To make small Mead.

Take 10 quarts of water to one quart of honey first boyle your water and in it a handfull of herbs made into a bundle such as you best like, as rosemary balme, Sweet marjerum and the like Scumme your water very well and when boyled half an hour or more take out the herbs, then put in your quart of honey to your ten quarts of water and boyle it near an hour scumming it all the while it boyls, pour it then into some coolers and when as cool as wort put in some ale yest, if but 10 quarts of liquor then 2 spoonfulls of yest is enough, if more you must proportion your yest to it, let it stand in the cooler till it be white all over then tun it up into a good vessel that hath had sack or white wine in it and when it hath done workeing Stop it very close and let it stand in the barrel a week or 10 Days then draw it into bottles keeping it close Stop’d and in a months time you may drink of it keep it as coole as you can.

56. A brewed Drink for Rickets.

Take tamariske and the inner barke of a young ash not 20 years old and agrimony Speedwell Succory coltsfoot cliders maiden hair ceterach otherwise called Spleenwort and cowslips of jerusalem of each of these a handfull and boyle it in 5 gallons of middle beer an hour and half and bruise the bark and boyle it an hour before the other things be put in that so it may have an hours more boyleing than y^e herbs than strain it and worke it as other Drink and tun it as soon as it is tuned up put into it the juice of 4 handfulls of scurvy grass and 2 handfulls of water cresses, then take a handfull and a half of liverwort and as much harts tongue very clean pickt and bruised and put it into a thin linnen bag and a little stone or bullet to sinke it, & hang it in the drink about the middle of the vessel and at five days old let the child drink of it all times if you can you must put into it a handfull of osmund royal roots or osmund fearn roots called fox fern roots for it hath these 3 names and 2 handfulls of Scurvy grass roots.

57. The Soveraign Balsame.

Take Venice turpentine one pound, oyle of olives 3 pints, balsame of perrue half an ounce, oyle of St Johns wort one ounce, red Sanders one ounce, yellow wax half a pound Sack 6 spoonfulls, cut the wax in thin slices put it over the fire in a clean Skillet, when it is thoroughly melt’d put in the turpentine when it is first waished in red rose water 3 times Stir them very well till they boyle then take it off the fire and let it cool till the next day then take it out of the Skillet again and cut it into thin slices to get out the water then put in the oyle of olives the Sack and the oyle of St Johns wort with the red Sanders and balsame and stir them till they incorporate, then boyle it a pace then take it off the fire and stir it for 2 hours to thicken it, then let it cool puting it into small pots, it will keep twenty years.

58. To make Biskit.

Take one pound and a quarter of fine sugar one pound of eggs one lb of flower, beat your eggs and as the froth riseth scumme it off & mix it w^th the flower and Sugar till all the eggs be in them beat it very well and let it stand by a fire half an hour then butter your plats and set them in a pretty warme oven.

59. To make Cakes of Quinces red.

Take barberrys and infuse them and when they are very soft take them and stamp them with a spoon and strain them, then have some quinces ready scaulded and pared then take the pulp of the quinces and mix it with the barberrys then take the weight of it in Sugar and wet it with water then set it over the fire and let it boyle till it be Sugar again then put in your quinces and stir it over the fire till the sugar be all melt’d but not let it boyle then drop it on glass plats.

60. To make clear Cakes of Quinces.

Take quinces and pare them and cut them into water then set them over the fire and let them boyle very fast till the quinces be very tender then strain the jelly and take the weight of it in Sugar and wet it in water set it on the fire and let it boyle to sugar again then put in the jelly and set it over the fire and stir it till all the sugar be melt’d but it must not boyle then put them in glasses.

61. To make Orange Cakes.

Scrape your oranges with a piece of glass till all the deep colour be off, yⁿ take the peel off and rub it with salt and lay it in water a little while then take it out and dry it in a cloth then cut all the white from it and put the yellow peel into water to wash the salt well from it then boyle it tender in 2 waters when it is tender you must dry it very well in a cloth and shred it as small as you can, then take the juice and meat of your oranges and put to the shred peel but be sure that there be no seeds nor strings in it, it must be very well broken with a spoon then you must take the weight of your oranges in double refined Sugar, melt your Sugar with fair water and set it on the fire and let it boyle and scumme it well and when it begins to candie put in your orange and let it stand on the fire stiring it till the Sugar be melt’d it must not boyle, then put it in cake glasses and Set it in a warme stove and when you find it candied at top and jelly’d turn it on plates and so keep it turning as you see it candie till its dry.

62. To make Apricock Cakes.

Take a pound of sugar and boyle it almost to a candie height then put a pound of Apricocks sliced very thin but not pared into it stir them about and let them stand on a soft fire till the sugar be melt’d then put them in cake glasses and set them in a stove & when they begin to dry turn them out on glasses.

63. To make Sirrop of Violets.

Take half a pound of pickt violets and put a pint of water boyling hot to them cover them close and let it stand one day then strain it out and to a pint of the liquor put 2 pound and quarter of Sugar and set it into a kettle of boyleing water and let the Sugar dissolve and scumme it well when its scaulding hot its enough and when cold bottle it.

64. To dry Cherrys.

Stone 6 pound of cherrys and put one pound of Sugar to them and let them boyle as quick as you can till they look clear then let them lay in ye sirrop 3 days then lay them on sives and set them in an oven after bread is baked 2 or 3 times turning them.

65. To make Apricock Marmelade or Cakes.

Take your Apricocks, pare, stone, and quarter them then take the weight of them in Sugar and put half of it to the Apricocks and set them on the fire and keep them Stiring lest they burn and when they are tender take them off and mash them small then take the other half of Sugar and melt it with water and let it boyle a little then take it off and put in the Apricocks and stir it well together and put it in your glasses and in 2 days turn out your cakes on glasses to dry.

66. To make White Quince Marmelade very good.

Take a pound of quince and a pound and quarter of Sugar wet your Sugar pretty thin with water then put to it half a pint of stronge jelly made with the cores of quinces, pare your quinces and core them & quarter them and put them into your sugar and jelly, set it on a very quick fire and let it boyle as fast as possible it can and Stir it all the time you must keep out a little of the Sugar to Strew over it when its almost boyl’d, and when its enough and taken off y^e fire Stir into it 3 spoonfulls of y^e juice of lemons.

67. To make a very good Posset.

Take 3 pints of cream and boyle it with cinnamon and mace and one nutmeg quartered take a pint of Sack and the yolkes of 18 eggs beaten put your Sack and eggs and about three quarters of a pound of sugar altogether into a bason set it on a chafen dish of coles and keep it Stiring till its ready to boyle then take it off and set your Bason on the ground and take your cream boyling hot only first take out the whole spice then pour the cream into the bason holding your skillet as high from the bason as you can that it may froth with the pouring then stir the posset a little and set it on the coles again, close cover’d about half a quarter of an hour then strew on some Sugar & serve it in. if you make it with milk you may put in half the whites of the eggs takeing out the treds and beat your eggs very well.

68. To make an Orange Pudding.

Take 12 eggs throw away half the whites beat them very well and then put into them a little salt and 3 quarters of a pound of Sugar and 3 quarters of a pound of butter melt’d and the yellow rine of 3 oranges grated, make some good puff paste and cover your dish and pour in the pudding and cover it over with more paste 3 quarters of an hour will bake it, then eat it with orange. To make your paste to cover your pudding take 3 quarters of a pound of butter to one pound of flower breake your butter into the flower and temper it with warme water make it pretty stiff and rowle it quick.

69. To preserve Damsens.

Take a pint of jelly of Damsens and let it boyle a pretty while then put to it a pound of Sugar and let it boyle together a little while, Scumme it very well and let it stand till its almost cold then put into it a pound of damsens and let them just boyle up & let them stand till y^e next day then boyle them up again then put them into glasses.

70. To preserve Rasberrys.

Take rasberrys and currants and put some water to them and set them on the fire and let them boyle then strain them and take a pint of that jelly and a pound of Sugar and let it boyle till the Scumme be all risen then put in a pound of fair rasberrys and let them boyle as fast as they can, till they are clear, then take them up & put them in glasses and strain the jelly to them.

71. To dry Apricocks.

Take a pound of sugar and wet it with a quarter of a pint of water and let it boyle and Scumme it well then put into it a pound of apricocks pared and stoned let them boyle a little then let them stand till the next day yⁿ boyle them up again so do 4 or 5 times till they look very clear then put them a runing from the Sirrop and lay them on glasses to dry and set them in a Stove turning them and 3 or 4 days after sift fine Sugar all over them and turn them every day till they are dry you may make chips this same way.

72. To make Rasberry Cakes.

Take your rasberrys and infuse them in a stone jug and when they are tender mash them small and take the weight of them in Sugar put the Sugar into a preserveing pan put as much fair water to it as will melt it and let it boyle to a candie hight then put in your rasberrys take it off ye fire and Stir it well and put it in your glasses and in 2 days turn it on glass plats.

73. To make Sirrop of Clove Gilly Flowers or Violets.

Take to a pound of flowers 2 pound of Sugar then put your flowers and Sugar into a Stone jug a laying of flowers and one of Sugar till they are all in then set it in water over the fire to infuse and stop it in close when the Sugar is dissolved it is enough then strain it out and set it over the fire in a Skillet till it be ready to boyle then scumme it clean and when cold bottle it.

74. To preserve Rasberrys.

Take rasberrys and infuse them to make your jelly then take your fairest rasberrys and put into the jelly and take the weight in Sugar and as much water as will melt it Set it on the fire and let it boyle and Scumme it well then put in the jelly and rasberrys and let it boyle a pace till they are enough then put them in your glasses but let the jelly boyle a little longer then put it to them.

75. To dry Peaches.

Pare and scauld your fruit very tender then take the stones out of them and lay them on a cloth to dry then take the weight of them in Sugar and boyle it to a candie hight and put your fruit in it and let it stand till the Sugar be melt’d and the next morning warm them and so do in the afternoon do so 3 days but never let them boyle So lay them on glasses to dry.

76. To make Paste of Peaches.

Scauld them very tender and mash them through a Sive and put as much of the juice of Spinage to it as will colour it green then dry it over coles and boyle the weight of it in Sugar to a candie hight and put in your pulp and stir it well together but not let it boyle then drop it on glasses to dry.

77. To dry Apricocks or Chips.

Pare and stone your Apricocks and lay them in your preserveing pan with some Sugar strow’d over them then take the weight of them in Sugar and wet it and boyle it to a candie hight and pour it to the apricocks and let them boyle till they look clear then take them off and let them stand till the next day then warm them and so do twice, and then lay them on a Sieve that the Sirrop may run from them, then lay them on glasses to dry in a Stove.

78. To make very good Red Quince Marmalade.

Take 4 pound of raw quince 4 pounds of Sugar, 3 pints of water boyle your sugar and water together and scumme it well then put in the quince and let it boyle softly till its of a pretty good colour, then let it boyle a pace uncover’d and then put into it a pint of strong jelly made with the cores of the quinces and some pipens when you put in the jelly put in half a pound more of Sugar and let it boyle a pace till it jellys w^ch it will do in a little above a quarter of an hour.

79. How to preserve Red Quince.

Pare your quinces and core them then take the weight of them in Sugar and to every pound of Sugar you must put a pint of water and set your quince sugar and water over a gentle fire and let it boyle very softly and keep it close cover’d, and wⁿ it is 3 parts boyled you may put to 3 pound of quince and as much Sugar one pound of Sugar and a pint of strong jelly then make it boyle a pretty pace till tis almost enough, and when it is of a good colour tender and clear let it boyle as fast as you can a little while uncover’d then put it into glasses, you must make your jelly with the cores and pareings of your quince and some pippins boyled in as much water as will cover them, you must keep 2 or 3 spoonfulls of your Sugar to Strew on your quince when it is almost boyled to clear it.

80. To preserve Ripe Plummes in Jelly White.

Take your plummes and weigh them take their weight in Sugar put your Sugar into your preserveing pan and as you pare your plummes rowl them in the Sugar and when they are all pared set them on the fire and let them boyle stiring them often and when you find them tender take them off and put them into glasses one by one; and for To make the jelly you must take some plummes and pare them and put them into a tankard and Set your tankard into a Skillet of water and let it boyle till they are very soft then let the jelly run through a Strainer and take the weight of it in Sugar put your Sugar into a preserveing pan, and put as much fair water to it as will but melt it then set it on the fire and when it boyles up put in your jelly and just let it boyle up then take it off and fill up your glasses if you will have them red you must pare them. The pulp of the plummes you make your jelly with will make marmelade takeing the weight of it in Sugar put your Sugar into your preserveing pan and melt it with fair water and set it on the fire and when it boyles put in the pulp and let it boyle a little then put it in your glasses.

81. To make Clear Cakes of either White Plummes, Red Plummes, Damsens, Grapes, Rasberrys, Currants, or Cherrys.

Take your fruit and pare them and put them into a tankard and Set in a Skillet of boyling water and let it boyle till they are very soft then let your jelly run from them through a strainer then take the weight of the jelly in Sugar and put it into a preserveing pan and put as much fair water to it as will just melt it then set it on the fire and let it boyle to a candie hight which it will soon do then put in your jelly, and Stir it, not leting it boyle but take it off and put it into your cake glasses and set them in a stove and in 2 or 3 days turn them out of your glasses on pieces of glass and keep them turning once a day till they are dry enough to put on paper.

82. To make White Marmelade of Quinces or Pippins.

Take your quinces and pare them and cut them in pieces and take the weight of it in Sugar and put your Sugar and quinces into your pan and set it on the fire keeping it stiring and breaking the quinces with a ladle all y^e while it boyles and let it boyle as fast as you can & when the quinces is very soft take it off and put it in glasses.

83. To make Almond Cream.

Take a quart of cream and boyle it with nutmeg and mace and take a quarter of a pound of almonds blanch them in cold water and beat them very well in a stone morter with Sack and rose water and let it boyle till it is as thick as you will have it then Strain it through a corse Strainer being well boyled then sweeten it with Sugar to your taste and put in half a spoonfull of rose water and as much Sack.

84. To make an Almond Pudding.

Take a quart of cream and 2 manshets grated half a pound of Almonds blanch’d and beaten very finely with rose water then take a little nutmeg and mace shred small take the yolkes of 6 eggs and some Sugar tie it up in thick cloth and boyle it and Serve it with butter and Sack.

85. To make a Quakeing Pudding.

Take 5 spoonfulls of flour and 9 eggs leave out 3 of the whites a pint and half of cream not to good, a spoonfull of Sugar and nutmeg take orange lemon citron mince it small and put to it tie it up in a thick cloth and when tis boyled put Sack and Sugar and butter.

86. To make a Carraway Cake.

Take 4 pound of flour 10 eggs but 5 whites a pint of ale yest and half a pint of cream a quarter of a pint of Sack or rose water half a pound of carraway cumfets half a pound of sugar half a pound of butter some saffron half an ounce of nutmeg of mace and cinnamon let your flour be dry’d very well then mix it with Sugar carrawayes and Spice beat your eggs very well & yest and Sack together let your cream boyle and melt your butter in it then temper your cake let it stand half an hour to rise bake it in a paper coffin.

87. To make a very good Cake.

Take 6 pound of flower 3 pound of currants 2 pound of reason of the Sun Stoned one pound of almonds blancht and well beaten 20 eggs half the whites one quart of cream 2 pound of butter ½ a pound of loaf Sugar 2 ounces of mace nutmegs and cinnamon half a pint of Sack beat your almonds with rose water and a quart of ale yest let your flour be dry’d and currants then put them together with the spices and reasons minced Small beat your Sack and eggs and yest all together let your cream boyle then melt your butter in it and stir it very well together then put your flour in the middle of the Ewer and put the yest on one side and the cream on the other Side and mix all together very well then put in your almonds and mix them very well together and set it by the fire and when the oven is hot put it into a paper coffin and bake it.

88. To make Marmelade of Oranges.

Take of the fairest oranges and pare them very thin and put them into fair water and shift them 3 times a day for 3 days together then boyle them in cloths till they be very soft then take your oranges and cut them small and take out the core and take to a pound of orange one pound of Sugar take a pint of the Fairest pippin water let it be very clear one pound of Sugar more then mix your pippin water to y^e 2 pound of Sugar then boyle it and scumme it and put in your cut orange to it and boyle it till it jellies, and squeeze a little lemon into it and put it into glasses.

89. To preserve Pippins.

Take a pound of Sugar to a pound of apples and boyle your Sugar to a Sirrop then pare your aples and cut them in halfs and cut out the cores and bruise them and put them into the Sirrop as you do them then put them on a very quick fire and when you see them begin to clear put into it a pint & half of apple jelly and a little renish wine and the juice of 2 or 3 oranges and have some orange peel boyled very tender and cut into long shreds and when you think they are enough put them into your glasses with some orange peel under and at top and Sirrop.

90. To make Small Meade.

Take 30 Ale pints of fair water one pound of reasons of the Sun Stoned 4 pints of virgin honey put your honey into the water and boyle it till the 3^d part be boyled away as soon as the Scumme riseth take it off and put in your raisons then let it stand in vessels till it be cold then worke it up with yest and when it hath wrought in the vessel Stir up the yest and that together and so tun it up if you please 2 or 3 days after it is tunned draw it out and put it into bottles and after 6 days twill be fit to drink.

91. To make Sugar Cakes.

Take 2 pound of flour and one of butter half a pound of Sugar one ounce of carraway Seeds a little mace Shred a little Sack and a little rose water worke these into a paste and make your cakes thin and cut them round with glass.

92. To make Little Cakes.

Take a quarter of a pound of double refined Sugar beat it very fine then about the quantity of rasberrys, strained and then shake in the Sugar by degrees keeping it beating a hour together and have the white of an egg beaten to froth then put in 4 or 5 drops as you beat the Sugar and rasberrys drop them on papers then put them into an oven that is a little warm then put them in your stove you may do Goosberrys thus but have a care to beat them one way or they will be heavy.

93. To make Cherry Water.

Take 4 pound of cherrys 5 pints of claret wine, half a handfull of the tops of rosemary 2 ounces of cinnamon bruised 2 handfulls of balme 2 nutmegs sliced Stone the cherrys let them Stand close cover’d in an earthen pot all night then Still it in an ordinary Still and mix it with Sirrop of Gilly flowers 4 ounces of white Sugar candie put into the receiver and let it drop upon it and so keep it for your use keep a quart bottle of the Strongest by itselfe and draw of the rest as long as you like the taste it causeth Sleep tis most excellent for y^e passion of the heart, tis a good restorative water twill ease one out of a Sound.

94. Almond Puddings.

A pound of Almonds blancht and beat very fine with rose water to such a proportion take 4 penny white loafs grated very fine put it in a bowle and with it 2 pound of beef Suet Shred very Small and mingle it with the bread pour upon it one quart of boyleing cream Stir it together and cover it close down and let it stand an hour then put in your almonds and mingle them together and season them together with Salt and nutmeg cinnamon & Sugar to your taste 8 eggs leaveing out ye whites mingle them all together you may add a little Sack if you please, if you find your pudding to thick add cream if to thin add grated bread if not fat enough add more Sewit.

95. Quince Cream.

Coddle your quinces scrape them and when they be cold sweeten them Sweeten your cream and boyle it and when cold put them together.

96. My Lady Ingrams Cream.

Take 2 gallons of new milk 3 pints of cream half a pound of Almonds beaten very fine so put it in and stir it altogether and Set it in a broad pan over the fire when tis ready to boyle take it off and let it stand a day and a night you must sweeten it with Sugar at first then take the glass you mean to put it into you must cut your cream as broad & put the rest in the bottom.

97. To make Pyramid Cream.

First wash one ounce of Icsinglass and lay it 2 days in rosewater then beat a pound of Almonds with a spoonfull of rosewater Strain them with a quart of cream or new milk then put in your Icsinglass and sweeten with Sugar to your taste then boyle it on the fire till a drop will stand then put it in a dish and stir it till tis cold then put it in glasses and put it in a dish you Serve it up in and put cream to be 4 inches above the cream.

98. To make Gimboles.

Take 6 eggs and put away 3 of the whites beat them an hour together with rosewater put to this a quarter of a pint of cream half a pound of Sugar and as much flower as will make it up in a paste as you rowle it into weaks then put in some corriander and carraway Seeds then when you have made them into what faishon you think fit butter your plats & so bake them, let not your oven be to hot to colour them.

99. Biskit Approvea.

Take a pound of fine Sugar beaten and searched one pound of flower 4 grains of Amber grease 3 grains of musk grind them with Sugar mingle them with the flour and Sugar altogether you must dry your flour then take 8 new laid eggs whites and yolks beat them in a stone morter with a wooden pessle for the space of an hour put your Sugar and flour in by little and little till it be all in then beat it for y^e space of 2 hours together you must not let it stand still at no time for the good beating makes it white and light then put in 2 spoonfulls of anyseeds and Stir them together then let your plat be buttered very thin then warm your plats and dish it as fast as you can then have your oven ready not very hot and put them in presently Sifting Sugar over them, when baked enough then take them out & pare y^e bottoms of them and lay them upon paper to dry & harden you must take them off y^e plats while warme.

100. Sugar Cakes.

Take 2 pound of flour dryed & searched one pound of loaf Sugar dryed and Searched one pound of butter, 6 eggs leaveing out the whites then beat them very well & take a little cream & make it into paste then rowle it & flat it as you will have it & then cut it round w^th a glass and bake then in a cool oven you must wash y^e butter with a little rose water & see you dry it out.

101. To make Jelly.

Take 4 calves feet and when they be blanched put them into a pot with a gallon of fair water and let them boyle till they be consumed to half Scumming it as it riseth very well then strain it through a coulender into a dish and let it Stand till the next day and through cold Slice it through in great pieces taking the top and bottom as thin as you can and make of the rest putting it into a clean Skillet then take a pint of Sack or white wine and put to it and the whites of 6 eggs very well beaten to a froth one nutmeg 2 races of ginger both sliced one Sprig of rosemary and a little Salt and half a pound of Sugar and you must Sharpen it with a little lemon and a little vergis if it be sack then set all these in Skillet on a gentle fire Stiring it till tis ready to boyle & let it boyle a quarter of an hour without Stiring and Strain it through a jelly bag of cotton and put a lemon peel into it & let it run through of itself and keep it for your use.

102. To preserve Green Walnuts.

Take green walnuts of bigest Size you can get and of the bigest kind about a week after mid-summer put them in a bag and boyle them in a great kittle of water till they be tender then peel off ye outward skin that looks black and put into every second a clove put them into somewhat more then the weight of powder Sugar and cover them in the dry Sugar and let them lay a day or 2 then boyle them up 2 or walms on a gentle fire. probatum.

103. To make Cheesecakes.

Set your best milk which is Strokeing and put in as much runnet as you think fit and when tis come brake it not but in a cloth and put it in a vate and set a light press upon it and let it Stand cut your curd in pieces and put it in a morter and grind and beat your curd put in the quantity of half a pound of butter to as much curd as a little thin cheese vate will hold when tis well beaten together put in a pound and half of currants and Some cloves and mace and Some rosewater with the eggs you must take 6 yolks and 2 whites and beat them well together with rosewater and put in a pint of cream and a quarter of a pound of sugar when you have prepared the coffins fill them not to full and see you then put them in and when they are risen draw them out and then mix them together some butter melted and some Sugar rosewater, take a feather and wash them with it. your paste you must make as you do for tarts.

104. To Preserve Green Apricocks.

Take apricocks when the stones are firm in them and to every pound of apricocks a pound of sugar pare them very thin slit them up the sceame as you pare them put them into cold water else they will lose their colour, being pared put them into a Skillet of cold water and set them on a fire close cover’d till your water be scaulding hot and let them stand till they are pretty cold then Set them on the fire again till the water be Scaulding hot then take them off till the water be Somewhat cold let the water be never more then scaulding hot and a little colder after by degrees till they be as green and as tender as you will have them then take them out of the water and lay them in a dish and strew some of your weigh’d sugar on them else they will presently loose their colour then put your Sugar into your preserveing pan and to every pound of Sugar take a quarter of a pint of the same water as the apricocks was boyled in then melt your sugar and put in your apricocks and after a little boyling they will stone then put them into the Sirrop again and being boyled a while take them out y^e Sirrop and lay them in a broad silver dish and boyle the Sirrop to what hight you please if you boyle it to little it will not keep you may if you please put to these a grain or 2 of musk and Ambergrease pour the Sirrop while it is hot on the apricocks so let them stand till y^e next day then put them up into glasses.

105. To Preserve Goosberrys.

Gather the fairest round goosberrys when they are at their full bigness & before they begin to be soft when they are new gather’d cut off the black tops and stone them strewing fine Sugar upon them as you Stone them then to 3 quarters of a pound of stoned goosberrys take a pound of double refined Sugar finely beaten and lay half of it in the bottom of your pan then lay in your goosberrys one by one all over upon the Sugar, then put in y^e rest of your Sugar but keep a Spoonfull or more of it to Strew upon it in the boyleing then Stamp a few goosberrys the black being taken off and Strain the juice out of them and of that juice put in 12 Spoonfulls to this proportion drop it out of the Spoon all over the Sugar and goosberrys then set them on a very quick fire to boyle as fast as you can to boyle up to the top of the pan then take them off and shake the pan and strew on some of the Sugar and presently set it on the fire again to boyle up then take it off and shake it and set it on again to boyle fast and when you see the goosberrys look very clear take them off and when they are a little cold put them up in glasses take them up with Sirrop for if you take them without the Sirrop they will not be plump then put them up but let them not be covered till they are cold you must try to see whether the Sirrop will jelly before you put them up.

106. To Preserve Sweet Lemons or Oranges.

Take your oranges and pare them very thin and lay them all night in cold water then boyle them half an hour and put them into cold water yⁿ make holes on the top where the stalk growes and take out the seeds as clean as you can and let them lay in that water till the next day then boyle them again almost half an hour then take them up and Set them upon a double cloth and cover them with a cloth till they be almost cold then weigh them and take to every pound of orange a pound and half of Sugar and to every pound of Sugar a wine pint and half of water boyle your sirrop and strain it and when it is almost cold put in your oranges and boyle them with a soft fire till they look clear and the Sirrop of a good hight about a fortnight or 3 weeks after take your Sirrop from your oranges and boyle it again and when it is cold put your oranges in it and keep it in glasses. y^e great red oranges will do best this way.

107. To make Black Puddings.

To make 3 dozen of puddings take a quarter of a peck of grots and 2 quarts of milk boyle it and then put in your grots and stire them close and let them stand all night and in the morning take 2 handfulls of sweet herbs Shred small, and one pint of blood 3 pounds of Suit Shred Small put all these things to your grots and season it with a little cloves & mace one nutmeg pepper & one ounce of annyseeds and Salt 6 eggs whites and all.

108. To make White Puddings.

To make 3 dozen take a quart of Stired grotts one penny loafe grated 6 eggs yolkes and whites beat with rose water half a pound of Sugar and a pound of currants, half a pint of cream mix all these things with your grots and season it with cinnamon.

109. To make a Posset.

Take a quart of cream and half a nutmeg quarter it then take a stick of cinnamon and a quarter of a pound of Sugar and then set it on the fire and keeping it stiring always one way and let it boyle together a quarter of an hour then take 6 eggs puting away the whit’s then beat them very well and put them into the cream still constantly stiring it and so soon as it boyles take it off the fire and let it coole a little it must cool but a little then take a quarter of a pint of Sack made very hot in a bason then take your cream and stand upon a stoole as high as you can & pour your cream into your bason very softly as high as you can pour it right then set it to the fire till it be ready to be eaten this will be all curd & no drink.

110. To make a Sullibub.

To every quart of cream take about 3 quarters of a pint of Sack boyle the cream and make the Sack almost as sweet as a Sirrop then set it on the fire and make it reasonable hot and when the cream is a little cooled with a wooden Spring draw up the cream and so squirt it in till the pot be full if you make it in the morning very early twill be ready to eat y^t afternoon. Some boyle a blade of mace in the cream.

111. To make a Snow to put on the Sullibub.

Take a pint of cream and the whites of 4 or 5 eggs and a little rose water Sweeten this with Sugar beat this with a stick which must be cloven in 5 or 6 parts beat it till you find it begin to rise in bubbles with a spoon take off those and lay them in a dish so beat till you have all that will rise yⁿ when your sullibubs is ready to be used lay on the upermost of the snow and heap it high.

112. To make Clouted Cream.

Take the top of your milk after it has stood one hour and make it scaulding hot let it not boyle then put it into an earthen pan then leave it half an hour to make it froth as much as you can then set it into the oven as soon as bread is drawn out of it let it stand in 7 or 8 hours then take it out gently and let it stand at lest 24 hours before you use it make a bottom to it with Sweet cream boyle it and boyle large mace with it yⁿ beat the yolks of 2 or 3 eggs with a little rose water then take the cream from the fire and put 2 or 3 Spoonfulls of it to the eggs then Stir them together and put them into a posnet to cream then Set it over the fire & let it boyle one walme then take it off and sweeten it with Sugar if you should put the eggs into it whilst it is over the fire it will be apt to curdle Stir it all the while it stands on the fire after the eggs are put in when it’s Sweeten’d let it stand being Stir’d with a Spoon till it be paste creaming at top when it is cold take off the top of the baked cream with a Skimer and lay it upon the other Scrape Sugar on it and so serve it the baked cream will be near an inch thick if it stand 2 or 3 days.

113. The Red Surfet Water for any Surfet.

Take a gallon of the best aquavite a pint of the best damaske rose water a pound of white Sugar candy put all these into a large stone jug to steep a day and a night then put in half a pint of poppy water distilled as you do your rose water with a pound and half of raisons of the Sun Stoned with half a pound of dates the Stones taken out and the white skins, and then slice them very thin then take of mace cinnamon and anyseeds of each an ounce of cloves bruised half an ounce liquorish scraped and sliced a quarter of a pound, your anyseeds must be rubed and dusted then put all these into your aquavite after all these things have steeped 4 days put into it 6 good handfulls of red poppie leaves it is the red single poppies that growes amongst the corn and if the colour be not red enough put in more leaves & after 10 days let it run through a jelly bag and put it into your glass and so stop it very close and put in to your glass to it 2 pounds of your smooth musk carraway comsets, and so keep it for your use, the Spice and Seeds must be bruised if you do not squeeze those things when you strain it you may put it into the jug again w^th a gallon more of aquavite and half a pint of poppie water and a pound of Sugar candie more, Stir it every day twice or thrice for ten days together and keep it close stoped and then you may mix some of that smaller with the first which was the strongest of all. This water is good for any surfet what so ever by any accident and they may give 2 or 3 Spoonfulls last at night and if the Surfet be dangerous give it once in 6 or 8 hours for 3 several times or in necessity oftner.

114. To make French Bread.

Take to a peck of flour 2 ounces of salt and a pint or more of very good ale yest and knead it up as other bread with warm water as light as possible then let it lye half an hour to rise then cut it to the bigness you will have every loafe, which is about y^e bigness of a penny loafe and make them up very lightly not moulding it at all and put them into dishes flouring the dishes first with flour and cut off that may be on the top to much then cover them up close again and let them stand and rise again till they have risen their full which you may know by the flour on the top which will begin to be crakling on the top then haveing your oven ready hot and pretty quick turn them out of the dishes upon a peele flour’d ready and so set them in as fast as you can never pricking or cuting them round, Set the oven led up close but not Stop it approved of your dough must be as light as any cake bread so some flour will require more yest and water than other this is left to y^e bakers discretion.

115. To Dry Apricocks.

Take a pound of Apricocks 3 quarters of a pound of double refined Sugar pare the apricocks very thin and slit them in the Seame of the apricocks then forth the stones then strew the silver bason or deep dish you boyle them in with the lesser half of the Sugar being finely beaten and searched then set the apricocks in the bason or dish that end downward which grew in the stalk with them. Strew the rest of the Sugar upon them and cover y^m and let them stand one night or one day while it be dissolved then let it boyle for one quarter of an hour upon a quick fire before they be half boyled turn them with a spoon when boyled let them stand 2 days in the Sirrop before you take them forth so dip them in the Same then lay them on tin plates in the Sun and turn y^m every morning.

116. To make Plumme Gimbols.

Take your plummes when full ripe and put them in a porringer and set them over the fire and stir them continually with a Spoon and when they begins to brake and be soft take them out and pick off all their skins stalks and stones very clean when you have done so sett them on the fire again still stirring till such time all the moisture be almost dryed up and the plum stuff be pretty stiff then take it off the fire so let it stand till it cold then take double refined Sugar and put to the plumme stuff and take as much Sugar as will make it paste and rowle it and worke it together and let it be as thick as paste then rowle it in works as you do gimbols in what faishon you please you need not oven them they will be dry of themselves.

117. To dry Cherrys Red.

Take to 3 pound of cherrys being through ripe and Stoned weigh them and to your 3 pound take a pound of the best hard Sugar beat it and put it into your preserving pan and put better than half a pint of water to it and with your hand stir it all together then put in your cherrys and Stir them in your water and Sugar and cover them and make them boyle as fast as possibly you can Scumme them and when they be a little soft take them off the fire and pour them Sirrop and all into a gally pot then cover them and so let them stand 24 hours then pour them into a Sive and let ye Sirrop run from them and then lay them on glass plates as close as you can one by one or upon a clean sive dry them ether in the Sun, Stove or oven when one side is pretty dry flat them and turn them and when through dry box them very close and let no air come to them they must be turned twice a day till through dry and on fresh things.

118. To make Bean Cakes.

Lay in water half an hour before you use them half a pound of almonds then blanch and slit them very thin as possible you may the long way of the almonds then take half a pound of Sugar finely beaten and search’d and mingle with the almonds that are well dry’d from y^e water then take the whites of 2 eggs with butter and wet the sugar and almonds wherewith but not to much for they may be soon over wet then take of your fine wafer sheets that are made for bottom and cut out into round cases and so spread your almonds in little ruffles cakes the almonds being set with a bodkin edge long you must mingle also some cardimum or caraway seeds either will do well with Sugar yⁿ put them on warm plates set them in a quick oven but not over hot neither must they stay to long for looseing their colour you must beat your eggs with a little rosewater.

119. The Cabbidge Cream.

Take 6 gallons of new milk and let it be ready to boyle then put in one porringer full of cold cream and stir it well about fill then 18 broad flat pans when tis cold take off the cream and lay it round in a dish like a cabbidge and sprinkle a little rose water and a little Sugar well beaten and sifted then Scauld your milk again and put y^e same quantity of cream you did before till it be like a little cabbidge the last cream that you take off the Scauled milk lay plain upon the cabbidge but put no cold cream to it yⁿ strew some rosewater upon it.

120. To make Paste of Apricocks.

Take apricocks before they be quite ripe and after you have coddled them then pare them let them not be to soft then they will not be so troublesome to pare then beat them very small in a morter then put them in a dish and Set them on a fire never leting them to be any hotter than you can indure your finger at the bottom of the dish never to boyle for if they should be to hot it would spoile the colour of your pulp and so let them stand on the fire till they be pretty dry which will be till the Sugar is boyled up to Sugar and that very high to dry Sugar again you must take to 4 pound of Sugar 4 pound of apricocks after you have coddled stoned and pared them and when it be so take it off and put it into your pulp till it be cold and when it is well mingled then set it on the fire again in a dish or bason that it was in before upon a chaffen dish of coales and not to be any hotter than it was before in the drying before the Sugar was in it and then you shall see it will thicken and come to a paste, then take your moulds and put in them and so let them stand to dry either in the sun or in a stove and when they be half dry cut them on y^e edges and take your moulds off it must be very thick paste before you put it into your moulds or it will run about do what you can it will run a little. after the same manner you may make paste of coddleings only when they are coddled peel them and put them in hot water to green if one water will not do put in more till they are green then cover them close till they are green. you must dip your Sugar in water.

121. Angelicoe Cakes.

Put your angelicoe in hot water and so let it green boyle your Sugar to candie hight chop your angelicoe small and so stir it together drop it into cakes & so put it in a stove.

122. To make a Lemon Cream.

Take your best cream and boyle it well and when it is ready take it off put in the yolkes of 2 eggs well beaten and let it have a boyle the Sugar must be boyled in the cream before the eggs be in yⁿ have in readiness the juice of 2 lemons in a dish and when your cream is pretty cold Stir the juice of lemon and Sugar and keep it well Stiring till tis almost cold then put it into a dish for your use.

123. A Clouted Cream.

Take 2 gallons of new milk and put into 5 or 6 pans and let it stand all night and next day upon a charcole fire set the pans gentlely on the fire and as it creams take it off and lay it in your dish and as you lay it in Strew on a little fine Sugar and when you have taken all the cream put to it a little cold cream & so use it.

124. To pickle Mushroms.

Gather them early in a morning about the bigness of a walnut let them be fresh and red underneath and of one nights growth blanch them of the outside and pare them within with some part of the stalks if it be tender and then Strew them into a pan of fair water and a small quantity of salt shift them so 3 times and then take them out of the water and put them into a skillet w^th as much fair water as will cover them a little Salt a faggot of herbs and an oynion and when they do begin to boyle besure to Scumme it very carefully and put 3 spoonfulls of white wine vinegar and when they are so done strain them let them stand till they be cold make them a pickle 2 parts white wine it Self and the other part elder vinegar and put them all into a glass or pot and put the pickle to them, with a little long pepper a few cloves one or two nutmegs quarter’d a little mace a little Salt, and besure to Stop them up very close that no air may enter.

125. To preserve White Quinces whole.

Take a handfull of the kernells that will jelly and put them in a little Spring water over night then take your quinces that are of a greenish colour and doth cut tender as any apple core it very well with a Scoop and pare it and put it into a Skillet that will hold but one at once take as much double refined Sugar as the weight of the quince and as much water as will cover the quince Set y^e same water and Sugar over the fire keeping it boyling as fast as may be and when you see it to be clear and tender take it up and put it into your glass or pot crushing it flat down with the back of a Spoon then put into the Sirrop 6 spoonfulls of pippin liquor and 2 Spoonfulls of the jelly from the kernells then set it on the fire Stiring it still and when it boyles Scumme it clean and then put in your quinces again and let it boyle 6 walms keeping it still Shaking lest it burn so then take it up and put it into your glass again you must be sure to have Sirrop enough for ever and anone there will rise a coat upon it y^t must be taken off and fresh Sirrop put in.

126. To preserve Goosberrys.

Take as much double refined sugar as y^e goosberrys weigh unpicked and unstoned and to a pound of Sugar take half a pint of water and when your goosberrys are clean pickt and stoned set your Sugar and water over the fire and make your Sirrop and when it is clean scummed put in your goosberrys and let them boyle as fast as possibly you can till they clear and the sirrop thick enough which will be in less than a quarter of an hour.

127. To make Jelly.