Chapter II: Part 2

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

_An Oyntmnt for any wound or sore_.

Take two pound of _Sheeps_ suet, or rather _Deers_ suet, a pint of _Candy Oyle_, a quarter of a pound of the newest and best _Bees-wax_, melt them together, stirring them well, and put to them one ounce of the Oyle of _Spike_, and halfe an ounce of the _Goldsmiths Boras_, then heating them againe, and stirring them all together, put it up in a gally pot, and keep it close stopped till you have cause to use it; this is an approved Oyntment to cure any wounds or sores new or old.

_An excellent Oyntment for any Bruise or Ache_.

Take two pound of _May Butter_ purified, powre it out from the dregs, and put to it of _Broome_ flowers and _Elder_ flowers, of each a good handfull, so clean picked that you use nothing but the leaves, mix them all together in a stone pot, and boyle them seaven or eight howres in a kettell of water, being covered with a board, and kept downe with weights, keeping the kettell alwayes full of water, with the help of another kettell of boyling water ready to fill up the first as it wasteth, and when it waxeth somewhat coole, but not cold, straine the Oyntment from the Hearbs, into a gally pot, and keep it for your use.

_A Plaister for a Bile or Push_.

Take a yolk of an Egg, and halfe a spoonfull of English _Honey_, mix them together with fine wheat flower, and making it to a Plaister, apply it warme to the place grieved.

_An approved good drink for the Pestilence_.

Take six spoonfuls of _Draggon_-water, two good spoonfulls of _Wine-Vineger_, two penny weights of English _Saffron_, and as much Treacle of _Gene_, as a little _Walnut_, dissolve all these together upon the fire, and let the Patient drink it blood-warm, within twenty hours or sooner that he is sick, and let him neither eat nor drink six howres after, but lye so warme in his bed, that he may sweat, this expelleth the Disease from the heart, and if he be disposed to a sore, it will streightwayes appeare, which you shall draw out with a Plaister of _Flos Unguentorum_.

_For the Rheume in the gums or teeth_.

Boyle _Rosemary_ in faire water, with some ten or twelve _Cloves_, shut, and when it is boyled take as much _Claret_ wine as there is water left, and mingle with it, and make it boyle but a little againe, then strayne it into some glasse, and wash the mouth there with morning and evening; this will take away the Rheume in short time; and if you boyle a little _Mastick_. therewith, it is the better.

_For the Emroids_.

Take _Egremony_ and bruise it small, and then fry it with _Sheep suet_, and _Honey_, of each a like quantity, and lay it as hot as you can suffer it to the Fundament, and it will heale very faire and well.

_An approved medicine for the Dropsey_.

Take the Hearb called _Bitter sweet_, it grows in waters, and bears a purple flower, slice the stalks, and boyle a pretty deale of them in _White-wine_, drink thereof first and last, morning and evening, and it will cure the _Dropsey_.

_A Powder for Wounds_.

Take _Orpiment_, and _Verdigreese_, of each an ounce, of _Vitriall_ burned till it be red, two ounces, beat each of them by it selfe in a brasen Morter, as small as flower, then mingle them all together, that they appear all as one, and keep it in bagges of leather, well bound, for it will last seaven years with the same vertue, and it is called _Powder peerlesse_, it hath no peer for working in _Chyrurgery_, for put of this powder in a wound where is dead flesh, and lay scrap't lint about it, and a Plainer of Disklosions next upon it, and it will heale it.

_An approved Medicine for the Green sicknesse_.

Take a quart of _Clarret_ wine, one pound of _Currants_, and a handfull of young _Rosemary_ crops, and halfe an ounce of _Mace_, seeth these to a pint, and let the Patient drink thereof three spoonfulls at a time, morning and evening, and eat some of the _Currants_ also after.

_A Medicine for a Pleurisie, Stitch, or Winde, offending in any part of the Body._

Gather the young shutes of _Oake_, after the fall of a _Wood_, and picking out the tenderest and softest of them, especially those which look redest, bind them up together in a wet paper, and roste them in hot embers, as you doe a _Warden_, whereby they will dry to powder, of which powder let the Patient take a spoonfull in a little Posset _Ale_, or _Beer_, warmed, in the morning, fasting after it two hours, or more, if he be able, doing the like about three after noon, and two hours after supper, four or five dayes together, which thus done in the beginning of the Disease, is by often experiments found to cure such windy paines in the side, stomach, or other parts of the body; you may dry them also in a dish, in an Oven after the bread is drawn; you shall doe well to gather enough of them in the Spring, and make good store of the powder then, to keep for all the year following.

_An approved Medicine for the Gout in the feet_.

Take an _Oxes_ paunch new killed, and warm out of the belly, about the latter end of _May_, or beginning of _June_, make two holes therein, and put in your feet, and lay store of warm cloaths about it, to keep it warm so long as can be. Use this three or four dayes together, for three weeks or a moneth, whether you have the fit or paine of the _Gout_, at that time or no, so you have had it at any time before. This hath cured divers persons, that they have never been troubled with it againe.

_For one that cannot make water_.

Take the white strings of _Filmy_ roots, of _Primroses_ wash them very clean, and boyle of them halfe a handfull, in a pint of _Beer_ or _White-wine_, till halfe be consumed, then straine it through a clean cloath, and drink thereof a quarter of a pint, somewhat warme, morning and evening, for three dayes, it will purge away all viscous or obstructions stopping the passage of the water, _probatum_.

_To kill the Ring worme, and heat thereof_.

Take a quart of _White wine_ vineger, boyle therein of _Woodbine_ leaves, _Sage_, and _Plantaine_ of each one handfull, of white _Coperas_, one pound, of _Allum_ as much as an Egge; when it is boyled to halfe a pint, straine out the liquor, and therewith wash the soare as hard as you can suffer it.

_To make a Water for all Wounds and Cankers_.

Take a handfull of red _Sage_ leaves, a handfull of _Selandine_, as much _Woodbine_ leaves, then take a gallon of Conduict water, and put the hearbs in it, and let them boyle to a pottell, and then strayning the Hearbs through a strainer, take the liquor and set it over the fire againe, and take a pint of English _Honey_, a good handfull of _Roche Allum_, as much of white _Copperas_ tinne beaten, a penny worth of _Graines_ bruised, and let them boyle all together three or four warms, and then let the scum be taken off with a feather, and when it is cold put it in an earthen pot or bottell, so as it may be kept close; and for an old Wound take of the thinnest, and for a green Wound, of the thickest, and having dressed them with this Water, cover the soare either with _Veale_, or _Mutton_, and skin it with _Dock_ leaves.

_For a Swelling that cometh suddenly in mans Limbs._

Take _Harts_ tongue, _Cherfoyle_, and cut them small, and then take dreggs of _Ale_, and _Wheat_ Branne, and _Sheeps_ tallow molten, and doe all in a pot, and seeth them till they be thick, and then make a Plaister, and lay it to the swelling.

* * * * *

_Of Apricocks_.

_To dry Apricocks_.

Take them when they be ripe, stone them, and pare off their rindes very thin, then take halfe as much _Sugar_ as they weigh, finely beaten, and lay them with that _Sugar_ into a silver or earthen dish, laying first a lay of _Sugar_, and then of Fruit, and let them stand so all night, and in the morning the _Sugar_ will be all melted, then put them into a Skillet, and boyle them apace, scumming them well, and as soon as they grow tender take them off from the fire, and let them stand two dayes in the Syrupe, then take them out, and lay them on a fine plate, and so dry them in a Stove.

_Clear Cakes of Quinces, or Apricocks._

Take of the best _Sugar_ finely beaten and searced, one pound, to a pound of _Quinces_, or _Apricocks_, set your _Sugar_ upon a chafin-dish of coales, and dry it above halfe an houre, then cooling it, stir into it a little _Musk_ and _Ambergreese_ finely beaten, and powdered, then pare your _Quinces_, and boyle them in faire water whole, till they be tender and not covering them for so they will be white; then take them, and scrape off all the _Quince_ to the coare, into a silver dish, and boyle it therein till it grow dry, which you shall perceive by the rising of it up, when it is thus well dryed, take it off, let it coole, and strew on the _Sugar_, letting some other to strew it, till it be all throughly wrought in, then lay it out on glasses, plates, or prints of Flowers, or letters, an inch thick, or lesse as you please.

_The best way to Preserve Apricocks_

Take the weight of your _Apricocks_, what quantity soever you mind to use, in _Sugar_ finely beaten, pare and stone the _Apricocks_, and lay them in the _Sugar_, in your preserving pan all night, and in the morning set them upon hot embers till the _Sugar_ be all melted, then let them stand, and scald an hour, then take them off the fire, and let them stand in that Syrupe two dayes, and then boyle them softly till they be tender and well coloured, and after that when they be cold put them up in glasses or pots, which you please.

* * * * *

_Of Lillies_.

_The use of Oyle of Lillies_.

Oyle of _Lillies_ is good to supple, mollifie, and stretch sinews that be shrunk, it is good to annoynt the sides and veines in the fits of the _Stone_.

_To Candy all kinde of Flowers as they grow, with their stalks on_.

Take the Flowers, and cut the stalks somewhat short, then take one pound of the whitest and hardest _Sugar_ you can get, put to it eight spoonfulls of _Rose_ water, and boyle it till it will roule between your fingers and your thumb, then take it from the fire, coole it with a stick, and as it waxeth cold, dip in all your Flowers, and taking them out againe suddenly, lay them one by one on the bottome of a Sive; then turne a joyned stoole with the feet upwards, set the sive on the feet thereof, cover it with a faire linnen cloath, and set a chafin-dish of coales in the middest of the stoole underneath the five, and the heat thereof will run up to the sive, and dry your Candy presently; then box them up, and they will keep all the year, and look very pleasantly.

_To make the Rock Candies upon all Spices, Flowers, and Roots_.

Take two pound of _Barbary Sugar_, Clarifie it with a pint of water, and the whites of two _Eggs_, then boyle it in a posnet to the height of _Manus Christi_, then put it into an earthen Pipkin and therewith the things that you will Candy, as _Cinamon, Ginger, Nutmegs, Rose buds, Marigolds, Eringo roots, &c._ cover it, and stop it close with clay or paste, then put it into a Still, with a leasurely fire under it, for the space of three dayes and three nights, then open the pot, and if the Candy begin to come, keep it unstopped for the space of three or four dayes more, and then leaving the Syrupe, take out the Candy, lay it on a Wyer grate, and put it in an Oven after the bread is drawne, and there let it remaine one night, and your Candy will dry. This is the best way for rock Candy, making so small a quantity.

_The Candy Sucket for green Ginger, Lettice, Flowers._

Whatsoever you have Preserved, either Hearbs, Fruits, or Flowers, take them out of the Syrupe, and wash them in warm water, and dry them well, then boyle the _Sugar_ to the height of Candy, for Flowers, and draw them through it, then lay them on the bottome of a Sive, dry them before the fire, and when they are enough, box them for your use. This is that the _Comfet-makers_ use and call _Sucket Candy_.

* * * * *

_Of Grapes_.

_Syrupe Gresta, or a Syrupe of Unripe Grapes_.

Take a good basket full of unripe _Grapes_, set them three dayes in a vessel after they be gathered, stamp them, and straine out the juice out of them, take thereof six quarts, boyle it with a soft fire till the third part be consumed then four quarts will remaine, let that run through a woollen bagge, and stand till it be clear in it selfe, then take of the clearest of it, seven pints, put thereto five pound of Clarified _Sugar_, boyle them together to the thicknesse of a Syrupe, and keep it in a glasse; it is good for a perbreaking stomach, proceeding of Choller, and for a swelling stomach, it taketh away thirst and drynesse, and chollerick _Agues_, it is of great comfort to the stomach of Women being with child, it is a preservative against all manner of Venome, and against the Pestilence.

* * * * *

*OF PURGES.*

_A Purge to drive out the French Pox, before you use the Oyntment._

Take halfe a pint of good _Aqua vitæ_, one ounce of _Treacle_ of _Gene_, one quarter of an ounce of _Spermacæti_, boyle all these together on a soft fire halfe a quarter of an hour, and let the Patient drink this as warme as he can, and lye downe in his bed, and sweat, and if any of the Disease be in his body, this will bring it forth, and bring him to an easie loosnesse; this is thought the best and surest of all other Cures for this infirmity.

_The Oyntment for the French Pox._

Take _Barrowes_ grease well tryed from the filmes, beat it in a Morter till it be small and fine, put thereto of _Lethargy_ one ounce, of _Mastick_ in fine powder, two ounces, of _Olibanum_ in powder, one ounce, of Oyle of _Spike_ one ounce, Oyle of _Paliolum_ one ounce, of _Terpentine_ one quarter of a pound, beat all these together into a perfect Oyntment, and therewith annoynt these places.

_What place to annoynt for the French Pox._

The principall bone in the Nape of the Neck, without the shoulder places, taking heed it come not neer the channell bone, for then it will make the throat swell, else not, the elbowes on both sides, the hip bones, the share, the knees, the hammes, and the ankles; if the Patient have no Ache, annoynt not these places, but only the sores till they be whole; if there be any knobs lying in the flesh, as many have, annoynt them often, and lay lint upon them, and brown paper upon the lint, and keep the Patient close out of the aire, and this used will make him whole in ten dayes by the grace of God.

_For a paine in the ears, or deafnesse._

Take a hot loafe, of the bignesse of a Bakers penny loaf, and pull or cut it in two in the middest, and lay the middle of the crummy side to the middest, or to the hole of the ear, or ears pained, as hot as they may be endured, and so bind them fast together on all night, and then if you find any pain in either or both ears, or any noyse, put into the pained ear or ears, a drop of _Aqua vitæ_, in each, and then againe binding more hot bread to them, walk a little while, and after goe to bed; this done three or four dayes together, hath taken away the paine, hearing noyse in the ears, and much eased the deafnesse, and dullnesse of and in many.

* * * * *

_Of Marigolds._

_A very good Plaister to heale and dry up a Sore or Cut Suddenly._

Take of _Marigold_ leaves, _Porret_ blades or leaves, and _Housleke_, of all two handfulls, beat them all very small in a Morter, and put to them the whites of two new layd Eggs, and beat them very well till they be throughly incorporated with the Eggs, and apply this till you be well, renew it every day.

_The use of Conserve of Marigolds._

Conserve of _Marigolds_ taken fasting in the morning, is good for Melancholy, cureth the trembling and shaking of the heart, is good to be used against the Plague, and Corruption of the Aire.

* * * * *

_Of Cherries_.

_A way to dry Cherries_.

Take three quarters of a pound of _Sugar_, and a pound of _Cherries_, their stalks and stones taken from them, then put a spoonfull of clean water in the Skillet, and so lay a lay of _Cherries_ and another of _Sugar_, till your quantity be out, then set them on the fire, and boyle them as fast as conveniently you can, now and then shaking them about the Skillet, for fear of burning, and when you think they are enough, and clear, then take them off the fire, and let them stand till they be halfe cold, then take them out as clear from the Syrupe as you can, and lay them one by one upon sheets of glasse, setting them either abroad in the sunne, or in a window where the sunne may continually be upon them. If they dry not so fast as you would have them, then in the turning scrape some loafe _Sugar_ finely upon them, but add no greater heat then the sunne will afford, which will be sufficient if they be well tended, and let no dew fall on them by any means, but in the evening set them in some warm Cupboard.

_How to Preserve Cherries_.

Take the _Cherries_ when they be new gathered off the Tree, being full ripe, put them to the bottome of your Preserving pan, weighing to every pound of _Cherries_, one pound of _sugar_, then throw some of the _sugar_ upon the _Cherries_, and set them on a very quick fire, and as they boyle throw on the rest of the _sugar_, till the Syrupe be thick enough, then take them out, and put them in a gally pot while they are warm; you may if you will, put two or three spoonfulls of _Rose-water_ to them:

_To make all manner of Fruit Tarts_.

You must boyle your Fruit, whether it be _Apple, Cherry, Peach, Damson, Peare, Mulberry_, or _Codling_, in faire water, and when they be boyled enough, put them into a bowle, and bruise them with a ladle, and when they be cold straine them, and put in red wine, or _Clarret_ wine, and so season it with _sugar, cinamon,_ and _ginger_.

_To make a close Tart of Cherries_.

Take out the stones, and lay them as whole as you can in a Charger, and put _Mustard, Cinamon_, and _Sugar_, into them, and lay them into a Tart whole, and close them, then let them stand three quarters of an hour in the Oven, and then make a Syrupe of _Muskadine_, and _Damask water_ and _sugar_, and so serve it.

_To make fine Pippin Tarts_.

Quarter, pare, core, and stew your _Pippins_ in a Pipkin, upon very hot embers, close covered, a whole day, for they must stew softly, then put to them some whole _Cinamon_, six _Cloves_, and _sugar_ enough to make them sweet, and some _Rose-water_, and when they are stewed enough, take them off the fire, and take all the Spice from them, and break them small like _Marmalade_, having your Coffins ready made, not above an inch deep, fill them with it, and lay on a very thin cover of puffe paste, close and fit, so bake them, serve them in cold, but you must take heed you doe not over-bake them.

_To make a Tart of Butter and Eggs_.

Take the yolks of sixteene _Eggs_ well parted from the whites, three quarters of a pound of _Butter_ well Clarified, and straine it twice or thrice in a faire strainer, seasoned with _sugar_ and a little _Rose water_, wherein _Spinage_ first a little boyled, hath been strained, to make it green; be sure your paste be well made, and whole, and so bake it up, and serve it.

* * * * *

_Of Goose-Berries_.

_To keep Goose-Berries_.

Take a handfull or two of the worser of your _Goose-Berries_, cut off their stalks and heads, and boyle them all to pieces, in a pottell of water, putting into the boyling thereof, halfe a quarter of _sugar_, then take the liquor, straine it through a haire strainer, and while it cooleth cut off the stalks and heads of the fairest _Goose-Berries_, being very carefull you cut not the skin of them above or below; put them into a gally pot, and pour the liquor in after them.

_Purslaine_ must be used as you doe the _Goose-Berries_.

_The best way to Preserve Goose-Berries_.

Gather them with their stalks on, cut off their heads, and stone them, then put them in scalding water, and let them stand therein covered a quarter of an hour, then take their weight in _sugar_ finely beaten, and laying first a lay of _sugar_, then one of your _Goose-Berries_, in your Preserving Skillet or pan, till all be in, putting in for every pound of _Goose-Berries_, six spoonfulls of water, set them on the embers till the _sugar_ be melted, then boyle them up as fast as you can, till the Syrupe be thick enough, and cold, and then put them up. This way serves also for _Respasses_ and _Mulberries_.

* * * * *

_Of Plums._

_The best way to dry Plums._

Take your _Plums_ when they are full growne, with the stalks on them, but yet green, split them on the one side, and put them in hot water, but not too hot, and so let them stand three or four hours, then to a spoonfull of them, take three quarters of a pound of _sugar_, beaten very fine, and eight spoonfulls of water to every pound, and set them on hot embers till the _sugar_ be melted, and after that boyle them till they be very tender, letting them stand in that Syrupe three dayes to plump them; then take them out, wash the Syrupe from them with warm water, and wipe them with a fine linnen cloath, very dry, and lay them on plates, and set them to dry in a Stove, for if you dry them in an Oven, they will be tough.

_To Preserve Damsons._

Take _Damsons_ before they be full ripe, but new gathered off the Tree, allow to every pound of them a pound of _sugar_, put a little _Rose-water_ to them, and set them in the bottome of your pan, one by one, boyle them with a soft fire, and as they seeth strew your _sugar_ upon them, and let them boyle till the Syrupe be thick enough, then while the Syrupe is yet warme, take the _Plums_ out, and put them in a gally pot, Syrupe and all.

_To Preserve Bullasses as green as grasse._

Take your _Bullasses_, as new gathered as you can, wipe them with a cloath, and prick them with a knife, and quaddle them in two waters, close covered, then take a pound of Clarified _sugar_, and a pint of _Apple water_, boyle them well together (keeping them well scummed) unto a Syrupe, and when your _Bullases_ are well dript from the water, put them into the Syrupe, and warm them three or four times at the least, at the last warming take them up, and set them a dropping from the Syrupe, and boyle the Syrupe a little by it selfe, till it come to a jelly, and then between hot and cold put them up to keep for all the year.

_To Preserve Pares, Pare-Plums, Plums._

First take two pound and a halfe of fine _sugar_, and beat it small, and put it into a pretty brasse pot, with twenty spoonfulls of _Rose-water_, and when it boyleth skim it clean, then take it off the fire, and let it stand while it be almost cold, then take two pound of _Pare-plums_, and wipe them upon a faire cloath, and put them into your Syrupe when it is almost cold, and so set them upon the fire againe, and let them boyle as softly as you can, for when they are boyled enough, the kernels will be yellow, then take them up, but let your Syrupe boyle till it be thick; then put your Plums upon the fire againe, and let them boyle a walme or two, so take them from the fire, and let them stand in the vessell all night, and in the morning put them into your pot or glasse, and cover them close.

* * * * *

_Of Medlers._

_To Preserve Medlers._

Take the fairest _Medlers_ you can get, but let them not be too ripe, then set on faire water on the fire, and when it boyleth put in your _Medlers_, and let them boyle till they be somewhat soft, then while they are hot pill them, cut off their crowns, and take out their stones, then take to every pound of _Medlers_, three quarters of a pound of _sugar_, and a quarter of a pint of _Rose water_, seeth your Syrupe, scumming it clean, then put in your _Medlers_ one by one, the stalks downward, when your Syrupe is somewhat coole then set them on the fire againe, let them boyle softly till the Syrupe be enough, then put in a few _Cloves_ and a little _Cinamon_, and so putting them up in pots reserve them for your use.

_To make a Tart of Medlers._

Take _Medlers_ that be rotten, and stamp them, and set them upon a chafin dish with coales, and beat in two yolks of Eggs, boyling till it be somewhat thick, then season it with _Sugar, Cinamon_, and _Ginger_, and lay it in paste.

* * * * *

_Of Cucumbers._

_How to keep Cucumbers._

Take a kettle big enough for your use, halfe full of water, make it brackish with salt, boyle therein ten or twenty _Cucumbers_, cut in halves, then take the raw _Cucumbers_, being somewhat little, and put them into the vessell wherein you will keep them, and when your liquor is cold straine so much of it into them, as may keep the _Cucumbers_ alwayes covered.

_To keep boyled Cucumbers._

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

_To Pickle Cucumbers to keep all the yeare._

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

* * * * *

*OF COOKERY.*

_To make Snow._

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

_To make Spiced Bread._

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

_To make Craknels._

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

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

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

_To make a Barley Creame to procure sleepe, or Almond Milke._

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

_To pickle Oysters._

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

_To make very fine Sausages._

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

_To cast all kind of Sugar works into Moulds._

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

_To make all kinde of turned works in fruitage, hollow._

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

_To make a Sallet of all kinds of Hearbs_.

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

_To make Fritter-stuffe_

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

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_FINIS._

End of Project Gutenberg's A Book of Fruits and Flowers, by Anonymous