Chapter VI: Part 6

Take 8 gallons of the best fair water that is not harsh for the better the water the better your liquor will be then take corriander seeds carraways & anyseeds of each half a spoonfull 2 or 3 large maces and also agremoney sweet marjerom broad time, sweet brier tops pennyroyall of each a quarter of a handfull a few double violet flowers and a branch or 2 of rosemary boyle all these together in the water half an hour then strain it through a ranger then set it a cooling till it be almost cold then pour it from the bottom and put so much honey to it as will make it so strong as to carry an egg that nothing may be seen of it but the breadth of a 6 pence then boyle it again and let it boyle till you have scummed it clean then set it abroad as you do wort to coole and put a pint of ale barm to it when you tun it into the barrell put into a bag sliced ginger nutmegs cloves mace and cinnamon and likewise a stone to weigh down the bag and tye a string to it and nail it to ye barrell that it may hang in the middle and when it hath done purging mingle half a grain of musk into a spoonfull or the liquor and put it into the barrell and stop it up very close it will keep long and be very good to y^e last ye receipt is to put the barme to it in the barrell but by experience it is found the best way to put the barm to it before you tun it and set it to working in a little cooler it being cover’d close and so kept cover’d close till the barme begin to flat w^{ch} will be 3 or 4 days & then tun it into the barrell & if it worke again stop it not till it hath done working.

354. _To preserve Grapes for all the Year._

Take fair clusters of grapes and lay them in a platter then cast sugar on them & so put them into a hot oven now and then pouring the liquor from them then turn them and cast more sugar on them as before then take that liquid substance and make a sirrop of it and when your sirrop is cold put in your grapes & so keep them all the year.

355. _A Marrow Pudding._

Take the marrow out of the bones and after boyle the bones and take of the fat that riseth in the boyling then take the fat of the sheeps guts and shred it very small then mingle it with manchet crums being grat’d and nutmegs cloves mace and some Sugar (musk if you please) and a few currants but you must first Plump your currants because all the other ingredients require but little boyling add some rosewater to your spices and sugar these puddings must not be cut in eating but suckt out otherwise the marrow will run out which is all their goodness.

356. _To Candie Irringoe Roots._

Take your roots new gather’d without joints or knots boyle them tender in fair water but let your water first boyle before you put them in then peel them and slit them and wash them in 2 or 3 waters dry them with a cloth then take twice as much sugar and when your sugar is refin’d boyle them in one half till they be tender and clear and make a sirrop of the other half to the hight of manus Christi that is till it will draw off as fine as a hair then put in your roots again and boyle them and when you find them enough take them up and shake them in a bason till they be pretty dry after lay them on papers till they be quite dry.

357. _To make a Sweetmeat like Rashers of Bacon._

Take some of your marshpane paste rowle it in sanders till it be red then rowle abroad 3 rowles of the red and 4 of the white and so lay a white and red & when all is so lay’d cut them a thwart in thin slices and dry them & it will be like.

358. _To Preserve Oranges in Jelly._

Take thick rind oranges pare or grate them very thin lay them in water 3 or 4 days then boyle them tender in fair water then take them out and put them into a pan of cold water all night next day dry them with a cloth put them into so much clarified Sugar as will cover them so let them boyle soberly close cover’d now and then turning them then let them stand in an earthen pann all night the next day set them on the fire again & when you see them look clear & tender then pour them into a Sive and let your sirrop drain from them then put a quart of apple water into that sirrop and a pound of fresh Sugar & that will make your oranges lay in quaking jelly when it boyled with the other sirrop.

359. _Mathew Cariers Ollio or Pottage._

Take 13 pound of beef sliced small and boyle out the gravie of it then strain it and stew in that broth 6 sweet breads 12 Squobe pigeons 6 pair of Lamb stones 6 sheeps tongues and pallets, 8 marrow bones the bones boyle with your beef before you strain it and then take them out and serve them in ye broth with the forementioned ingredients in your strain’d broth and season it with convenient Salt and Sweet Spices and put manchet cut grossly in it and raw cuccumber iff in season or a few green pease or the like and so stew altogether & then serve it in hot as possible & be sure to have broth enough therefore rather more than less beef.

360. _To make Sugar Jumballs._

Take the best sort of gume dragon the weight of 6 pence steep it in a good spoonfull of rose or orange flower water then beat an egg to froth and let it stand to settle put the juice of a fair lemon into it and when it hath stood a while strain it out clear then take a quarter of a pound of double refined Sugar well sifted put it into a marble morter with some ambergreese prepared then put in your gum and a little spoonfull of the pure froth of the egg so grind it altogether now and then puting in a spoonfull of sugar which you must keep out, if it grow dry in ye doing put in a drop or 2 of juice of Lemon in a quarter of an hour they will beat easie sift some sugar on a paper take out the stuff which must be as thick as pap rowle it with your fingers into what form you please but first sift Sugar on your paper you bake them on and set them in the oven when white bread comes forth when they rise they are enough and when you take them off the papers and your oven cooled set them in again one night.

361. _To make Gooseberry Wine._

Take a skillet with a quart or 3 pints of goosberries full ripe to a quart of Spring water set them on a soft fire and let them stand till the water taste sharpe of y^e goosberrys but let them not break to pieces for that will make your liquor thick then strain it and boyle it again half as clear then set it in an earthen pan leting it stand till the next day then bottle it up with 3 ounces of Sugar to each bottle. Stop it not till it hath done working but then very close. redd goosberries make a very pretty wine.

362. _Balls to take Stains out of Linnen._

Take 4 ounces of hard white soap beat it in a morter with 2 small lemons the outward peel pared off and as much rock allome as a small nut and when all these are well mixt make it up in balls Rubbing the stains therewith wetting it in fair warme water till you see all out.

363. _To Pickle Green Ashen Keys, Elder Buds, Broom Buds, or ye like._

Take any of them severall and put them in linnen bags let them lay in vinegar & salt 8 or 9 days then set them in a pot of water close cover’d on a gentle fire till they look green which will not be under a day or 2^s greening and when they are cold put them in the pickle which must be the vinegar and salt they were steep’d in very well boyled.

364. _To Preserve White Pear Plummes Green._

Take them about the end of July or when they are at their full bigness wipe them well then set on a skellet of fair water and when it boyles put in your Plummes and cover them up close and when your plumme begins to blister take them out of the water and peel off their skins then weigh them and to every pound of plummes allow a pound and 2 ounces of Sugar well beaten then set on a skillet of water and when it begins to boyle then put in your plummes again and let them boyle softly till they change their colour from yellow to green then take them off and cover them close and let them stand a quarter of an hour then strew on a handfull or 2 of your weighed Sugar on your plummes in the preserving pan you will preserve them in laying them one by one in your pan on your first part of your sugar and then throw on the 2^d part over them and as much water as will dissolve your sugar and let them boyle softly least they break in less than 1 hour they will be enough as you will find by the greeness of the sirrop then take out your plummes and put in your last quantity of Sugar to clear and thicken your sirrop and pour it on your plummes in your pot and when through cold tye them close & keep them for your use but if your sirrop grow thin never boyle your sirrop & pour it hot on your plummes & besure when you preserve them to boyle them in such a pan as you may lay them one by one y^t you may turn them as you see occasion.

365. _To Candie Flowers._

Take the flowers on the Stalk and wash them in rosewater wherein gumarrabeck hath been steep’d then take fine Sugar candie search it after finely beaten on your flowers and set them a drying in the bottom of a sive in an oven after the bread is drawn and the oven cold and they will glitter and look well.

366. _A Sack Posset._

Take 6 Naples Biskit beaten in a morter and boyle it in 2 quarts of cream till it be thick then have ale and Sack ready sweetned and warm & a few eggs let your cream coole else your eggs will be hard & to a quart of cream you must have a pint of ale and Sack pour it in your bason stir it a little & so serve it in.

367. _To make Barberrie Wine._

Take 20 quarts of water and 10 pound of Sugar boyle it half an hour and scume it then take 10 quarts of barberries mull them in an earthen stewing pot y^n bruise them and put your liquor on them very hot and when cold as wort put in some yest and set it a working and when it hath done working stop it up close and after 3 weeks bottle & keep So may you do with currance or Rasberrys only with a pound less of Sugar than the barberries wine.

368. _To make Apricocke Wine._

Take to every pint of water 10 or 12 apricockes let it boyle gently at first after a pace till it be strong of the fruit then let it stand and take of the clear and bottle it to a bottle take an ounce and half of Sugar and stop it close. The sirrop y^t comes from dryed apricocks put in white wine and bottled a month is very good.

369. _To make a Conserve of Clove Jilly Flowers as an excellent Cordiall._

Take to every ounce of flowers all the white cut off 3 ounces of sugar beat them very small so keep them to a pound which put into an earthen or silver bason set it over the fire stir it till the Sugar dissolve and to a pound put an ounce and half of powder of cloves a grain and half of civet a grain and half of beaszer half a grain of unicorns horn the juice of half a lemon mingle all well together and keep it for your use.

370. _Apricockes the best way to preserve in Jelly._

Take apricockes before full ripe pare them and cut them in halves & lay them in double refined Sugar finely beaten to a pound of apricockes 3 quarters of a pound of Sugar let them stand all night and if you have not jelly of white currance take the worser sort of apricockes pale in colour and slice them thin and to 3 quarters of a pound of slices take half a pound of Sugar put them in a silver bason and set them on the fire till the Sugar be melted and when it is scaulding hot strain the sirrop from your apricocks and set it by till your half apricocks boyle then put your sirrop to them and boyle it together till your apricocks be clear they must be very well scummed to a pound of halves take 3 quarters of a pound of slices put your halves in glasses & strain your sirrop to them through a tiffeny.

371. _To pickle Violets for Sallets._

Cut your stalks very close put them in a glass strew some Sugar on y^m mingled with a little Salt so do till all be in then pour on your vinegar a pint of vinegar to half a pound of sugar and press them down till the flowers sinke which they will in 4 or 5 days.

372. _To preserve Goosberrys in Jelly._

Take the fairest goosberries stone them into fair water to every pound of the berrie 3 quarters of a pound of double refined sugar and put a little fair water to it when it boyles put in 3 quarters of pound of measur’d goosberrys and boyle them in your sirrop till they are all broken then strain out your sirrop and set it by then take to a pound of your stoned goosberrys a pound of double refined Sugar put it in your bason set it on the fire with very little water when it boyles and is clear scummed put in your stoned goosberries as it boyles so let it boyle till they are clear then put to them the sirrop you set by let them boyle a little together then glass them up you must do but a row at a time ye berry must turn white.

373. _To preserve Goosberries._

Take fair goosberries stoned into fair water and to one pound of the berries 3 quarters of a pound of jelly of red currance or juice and to a pound of Goosberries and this jelly take a pound and half of Sugar put your Sugar into a silver bason wet it with a little water and when it boyls and is scummed put in your goosberries and in a little time your jelly or juice of currance and when they are boyled enough strain your jelly to them but if you put juice of currance you must allow proportionable Sugar more to it.

374. _A Pippin drink._

Take 20 pippins large ones cut them in halves into an earthen pipkin that will hold 2 gallons then fill it up with Spring water and let it boyle over a gentle fire till all the vertue be out of the pippins then strain it into an earthen pan pare a lemon put in half the peel and slice in 2 or 3 lemons being first pared clean sweeten it well with refined sugar and let it stand then take out the lemon and bottle it up for your Spending.

375. _To make Vinegar of Unripe Grapes._

Take them and pound them and press them through a hair bag as yo do Sider then put into every 4 gallons as much allome as a wallnut then boyle it well and scumme as the scumme riseth as clear as possible coole it and when through cold tun it up and keep it till it is steal and fit for use very close stopt and it will be very good.

376. _A Re^{ct} of Harts Horne Jelly._

Take shaved harts horne half a pound to five pints of water the which boyle very leasurely till half be wasted then put in a little red rose water and then give it a walme or 2 more then strain it you may add juice of Lemons & fine Sugar and eat it cold or dissolve it and drink it warm w^{ch} you please.

377. _The Countess of Kents Lozenges for a Cold._

Take 12 ounces of liquorish scraped and bruised a little then take half a pint of coltfoot water red rose water hysop water of each half a pint 2 quarts of fair water so put them altogether with your liquorish & let it steep 24 hours then set it on the fire and let it boyle very softly till it be as thick as cream then strain out the juice clean from the liquorish and set it on the fire again puting in 2 grains of ambergreese as much allkermes as a large bean let it not boyle but stand till it be well incorporated then put it out into 2 or 3 pans and set it in the sun till it thicken to worke like wax y^n make it into little cakes it will keep it’s vertue many years but if in drying in the sun a drop of water or rain chance to fall on any of it, it will never come to good. Aproved by the Lady Elizabeth Cope to add half a pint of whorehound water.

378. _To make Cherry Wine._

Take of the best sort of cherries full ripe Stone them then breake them to mash and let them stand all night in something that will not change the colour of the cherrie liquor next day strain them out in a jelly bagg & press out all the juice let it run upon Sugar and to every gallon put a pound of Sugar then tun it up stop it up close and let it stand a month or 6 weeks then draw it out into bottles & in every bottle put a little loaf Sugar & stop it up close.

379. _The Portugal Cake._

Take a pound of loafe Sugar beat and search it very fine through a sive w^{th} a pound of very well dryed and fine flour that the Sugar and flour may be well mingled together then take a pound of butter and wash it well in rose water and then worke it with your hand till it be very soft then strew your flour and Sugar in by degrees till it be half in then put in 6 yolkes of eggs and but 4 whites then by degrees worke in the other half of flour and Sugar and when the oven is hot or ready put in 2 spoonfulls of rosewater and a pound of currants or 3 quarters of carraway comfits which you like best and have your plats ready buttered and fill them but half full & sift on some double refined Sugar on them let the oven be pretty hot and set up the Lid these will keep and Spend well.

380. _To Cure the Heart Burning._

Take of the Stone under the crafish eyes taken from the crafish when the Sun is in cancer is best take as much of these stones in powder as will lay on a 6 pence in a morning and fast after it in some small ale posset drink or burrage water aproved in its cure and the quality of the stone in powder it will turn vinegar sweet if steep’d in it.

381. _A Cream Cheese._

Take a gallon of stroakings and 2 quarts of cream you must take a pint of new milk and put to your cream your cream must be very sweet cream then take as many pickt marigold flowers as you can hold in your hands pound them and strain them into the stroakings you must but boyle up your cream and run it up almost scaulding hot you must not breake your curd but cut it a cross and a thwart into your vate about an inch deep your vate must be. So set it in ye press & when you take it out you must keep it in rushes it will be ready in 10 days or a fortnight.

382. _The Lady Ashfields Almond Puffs, Jumballs Beaten Small with Rose Water or Orange Flower Water._

Take 5 or 6 almonds to a quarter of a pound of Sugar a quarter of the white of an egg froth’d so made up and dryed in an oven. Her Angelicoe cakes thus pour your angeligoe into hot water to green boyle your Sugar to a candy hight chop your angeligoe when green’d and peeled & so boyle them in your sirrop and drop them into cakes and strew them till dry & they will keep all the year.

383. _The Lady Fusts Hipoccras._

Take a quart of white wine and as much Sherry Sack put to it an ounce of ginger of nutmegs cloves and cinnamon an ounce stir it altogether & let it stand 22 hours then put them to a wine quart of milk stir it well then strain it through a jelly bag which hath a sprig of rosemarie in it so bottle it up add if you like it a little bag of musk & ambergreese into each bottle.

384. _To Pickle Oysters._

Take a peck of oysters take a care you cut them not in y^e opening Save the liquor that comes from them wash your oysters in a pint of elder or white wine vinegar mingle your oyster liquor and vinegar together and strain it add to it a pint of fair water put to your liquor 3 blades of mace 6 cloves some whole pepper and Salt to your taste let them boyle a quarter of an hour till they are tender take them off the fire & when they are cold pott them. Ye Lady Downs thinks Jamaca pepper better than the black or white pepper.

385. _To make Elder Vinegar._

To a gallon of white wine vinegar put a quarter of a peck of dryed elder flowers steep them 3 days close cover’d the 4th distill it off it will be clear as rock water and very quick and sharpe.

386. _To Dry Orringo Roots._

Take the roots of the youngest Springing boyling them tender and peel them picking and wash them and Shape them in a bason with some warme water and their weight in Sugar let them boyle now and then turning them and when the Sugar begins to consume Shake them as you do pease to butter which shaking will work the Sugar into them then lay them before the fire in halfe a day you box them up as dry.

387. _To Dry a Gamon of Bacon._

First lay your gamon a soaking in a strong brine a week then hang it up raw and salt it well with bay salt then let it lay a fortnight then hang it up & Smoake it with green broome then boyle it with rain water you must Smoake it 4 or 5 times with the broome.

388. _To Dry Neat’s Tongues._

Take 12 large tongues and make a strong brine for them of bay salt & water so strong as to bare an egg and add to it half a pound of peeter first cleanse your tongues from all slimeness then put them into the brine pressing y^m down to keep under the liquor and let them lay in it a month then take them and dry them to keep for your use.

389. _To make Almond Jomballs._

Take half a pound of vallentia almonds and as many Jordan almonds put them in a skellet of boyling water and blanch them as fast as you can put them in 3 several waters then beat them as small as may be but keep them from oyling by puting in often some rose water and fair water Soake some gume dragon in some rose water and fair water mingled then take a pound of double refined Sugar Siveted through a tiffanie sive then take half your almonds & half your Sugar put it on a chaffendish of coles in a pewter dish when it is well dissolved put in some of your gumme and mingle it very well beat the whites of 10 eggs to a froth and put them in keeping it still stiring till it be stiff to mould let it stand till it be near cold Sive some Sugar on a paper and make them up if you like colliander or any other seed you may add to them if you please.

To make cakes of the other half Take the other half of your almonds and Sugar mingle it well but set it not on the fire till the oven be hot and sweeping then have ready the whites of 4 eggs beaten to a froth mingle it with the cakes then sift some fine Sugar on a pye plate drop it on the plate sift some Sugar on them so set them in your oven make your jomballs first the cakes must be baked as soon as made the almonds will require half a day to beat them.

390. _To Dry Apricocks._

Take a pound of apricocks before full ripe half a pound of the best Sugar Scauld your apricocks in fair water after they are pared then dry them in a cloth then boyle them in a Sirrop of that Sugar & so dry y^m in y^e sun or stove.

391. _To Ice Cakes._

Take 3 quarters of a pound of double refined Sugar Sifted through tiffany put it into a porrenger have ready 2 penny worth of gum dragon steep’d in rose water 4 days with some muske or ambergreese beat it together till it be very white this will glaze jomballs or cakes or anything.

392. _To Preserve Grapes Green._

To a pound of grapes take half a pound of Sugar after they are scummed and stoned put them in your Sugar without water set them on a quick fire and boyle them as fast as you can first they will look like Scaulded goosberries afterwards very clear after that as if they were burnt but by long boyling they will come to a very good green colour and then they are enough. aproved as ye best way to preserve grapes.

393. _To dry Peaches._

Green them as other fruit put a little Sugar in the water it will do the better when they are tender you may wipe off the skin make with 3 quarters of a pound of Sugar a Sirrop for a pound of peaches when they a little tender stone them boyle them till they are half enough then put them in a pot close covered where they may stand warme 3 or 4 days take half a pound of Sugar make more Sirrop drain them from the old then put them in a clean pot pour ye other Sirrop boyling hot on them cover them up close put the pot on embers a while then keep them in a stove.

394. _To make Almond Cake._

Take a peck of fine flour dry’d 6 pounds of almonds blancht and beaten with rosewater a pint of Sack 4 pints of ale barme breake in 4 pound of butter carraway seeds and what spice you please mingle all well together 10 pound of currants after it hath risen & some chopt raisons will make it moist and some Salt.

395. _To make Jockallato drink._

Take half a pint of milk and as much fair water put both into a glass bottle set it in a skellet of water when it boyles put to it an ounce of jockallato finely scraped 2 eggs and 2 ounces of Sugar beat them very well together and put it into your water in the bottle shaking it together till it be coole enough to drink.

396. _To make Sugar Cakes._

Take half a pound of flour a quarter of Sugar as much butter 6 spoonfulls of rosewater make it into paste and bake them on plates it will make 24.

397. _To make Almond Tarts._

Take a quart of cream and a quarter & half quarter of a pound of blancht almonds beaten very small with a little rosewater and cold cream put them to the boyling cream with the yolkes of 6 eggs let it boyle till it be pretty thick still stiring it then take it from the fire and put in a grain of musk dissolved in a little rosewater put in a quarter of a pound of sweet butter Sugar to your taste your crust must be made with an egg a little butter & fair water to your flour then raise your dough of what fashion you please a little higher than biskit pans & put no leds to it but pin them up in papers to keep them up in y^e oven a little more than a quarter of an hour will bake them.

398. _To make Jellies._

Take a log of veal and a pair of calves feet boyle them in 4 gallons of water and let it boyle 4 or 5 hours till it is a strong jellie then strain it out through a linnen cloth and let it stand a little while and take off the fat as clean as you can then put in an ounce of whole cinnamon & the juice of 6 lemons a quarter of a pint of white wine vinegar but I think rather white wine a little Salt half a pound of white Sugar boyle all these in a stew pan or Skillet a little while then put in the whites of 20 eggs pretty well beaten and let it boyle half a quarter of an hour then put it into your jelly bag and hang it as near the fire as you can & let it run into a large dish when it is all run out put it into a stue pan again & clear it again with the whites of 6 eggs then put it into your jelly bag again then what you intend shall be clear let it run into a mazarine or flat dish & what you would have white let it run through almonds finely beaten and strain your jelly through them in a cloth into the dish you will serve it in and you must have Scooped oringes and lemons & egg shells and fill them with jelly of several colours as you will have them.

To make the red take half an ounce of Kucheneall half an ounce of Roach allome half an ounce of cream of tartar boyle all these in a pint of water till half be consumed then put it into a glass and stop it close & it will keep a year.

399. _Friccasies or Veal Collops._

Hacke or chop your veal colops and grate nutmeg over it then heat in your frying white wine butter Anchovese and Shallot and capers with your meat still shaking your pan as the liquor may thicken then when your meat is fryed enough from being raw (for if to long it will make it hard) then take more white wine nutmeg and the yolks of 3 eggs and beat them into your pan and shake all very well together and So Serve it in you may mince your capers if you please and rabits or chickens eat well so.

400. _S^r Edward Gust’s Cordiall for Old and Young._

Take an ounce of conserve of red roses a dram of Diascordium & a Scruple of confection of allkermes incorporate all these well together then pot it up for your use and take the quantity of a nutmeg last at night when any faintiness is on the Spirits or Stomache.

401. _A Oringe Pudding or Lemon._

Take half a pound of loafe Sugar sift’d and dryed 4 ounces of Lammas wheat flour finely sift’d and dryed very well 6 ounces of fresh butter and the yolkes of 4 new laid eggs and the whites of 7 beat your butter in a bowle till it be like pap not heat at all but raw with 2 spoonfulls of Sack and 2 of rosewater you may infuse some clovejilly flowers in your rosewater to make it look brown when your butter is beat like pap then you must put in your 4 yolkes and 7 whites of egg and beat them up together till it’s a little mingled then put in the Sugar then the flour and keep beating of it upwards as for Biskit it must not be Slackned in the beating but beat an hour then take the peel of 2 oringes candied or raw but if raw boyle out the bitterness shred in your peel but put it not in till the last and then squeeze in the juice of 2 oringes if you have any when it is beat an hour and half and your peel in you may add perfume and have a pound of flour 4 ounces of butter 2 eggs whites and yolkes 2 spoonfulls of Sack make it up in paste cover the dish with it very thin bottom and brims and put your pudding in a flat broad dish and cover it with some of the same paste a little thicker at top set it in an oven hot enough for manchet & 3 quarters of an hour will bake it.

402. _The Lady Long’s way of drying a Gamon of Bacon._

Let it be as long as you can unsalt’d if it take wind a little the better provided it taint not then salt it leasurely by degrees moderately with bay salt and some peeter salt if you please then gently Dry it and when you boyle it change it out of boyling into cold waters divers times w^{ch} will make it look ye reder.

403. _To frye Venison._

First slice it then flour’t through a tin drudge then fry it in fresh butter untill it is a little crisped then pour away that butter then put to it a little gravey nutmeg, mustard, and Sugar and So Serve it in when warmed and Shaked with your venison in a pan and pour’d out altogether into your dish.

404. _To order Venison to keep it cold a year round w^{th} y^e Gravey in it._

Take when your venison is boned and good Sweet and fat bacon thin sliced and y^r seasoning spices ready by you about a pint of claret wine and a clean bunch of feathers then slit all the lean parts of your venison about the length of your finger dip your feathers in the wine and wet the slit then put in some of the seasoning of the Sweet Spices made of nutmegs cloves Jamacoe pepper and a little ginger and Salt and then to that a slice of thin sliced bacon and thus do in all the lean parts of your venison slitting it and weting the slits with the wine and then filling up the slits with the Seasonings and sliced bacon then put into the bottom of the pot you bake and keep it in some good beef sewit and your ordinary of Seasoning pepper and salt among your sewit & all over your venison and sit your venison to the side of your pot and put good Sweet butter also at the bottom of your pot and round the sides and some of your seasoning and the remainder of your wine then turn down the best and top of your venison the flatest part to the bottom of the pot in the baking and keeping it so till you come to spend it seting it into the oven with some brown bread and when you draw it forth press out the gravie as well as you can and as hot with a trencher and a great weight on it washing your weight and trencher clean ere used then put all the gravie you strain out into a larger skillet then it will hold that you may also put to it the gravie of the bones baked and broken ere you bake them with wine and seasoning of Sweet Spices which when you have drain’d from the baked bones add to the former gravie and then take a faggot of Sweet marjerom bay leaves a little pennyroyall and a little rosemary ty’d up in a fagot and put into your gravie and then take a clean stick and measure the depth of your gravie in your skellet and make a nick in the stick at the middle of depth, that you may be sure to boyle half away by the measure of your stick then take it off the fire and pour it as hot as you can into your pot of venison and so let it stand till it be cold gently pressing down your venison before it be quite cold that the meat may be cover’d and sink down to bottom and the gravie cake over it Remember to take out the fagot of herbs ere you put your gravie to your meat if it cake hard over then noe butter need be aded to keep it the year round but if it be thin you must add butter melt’d up to cover it but pour it not to your gravie till it be cold and head’d pour your melt’d butter on it no warmer than just to run all over it and when quite cold cover up your pot with a board and paper that no air nor vermine as rats or mice come to it and it will keep a year round very good but when you come to spend it take off the stale butter and set it in a Kettle of water to melt it off and let none of the water get in but when throughly hot take your pot out pour off the stale butter and turn out your venison the bottom upwards as being the best and put fresh butter to it and when cold it will eat as if new done but while it is spending wherever cut it must be cover’d again with butter or it will turn vinie if it stand to take air where cut the pot you turn it into ought to be a sweet and well seasoned pot w^{th} some fresh butter in it.

405. _To make Wigs._

Take 3 pound and a half of fine flour a pound of butter melt’d in a pint of milk and a quart of good ale yest half a pound of Sugar mix’t in your butter milk and yest halfe an ounce of cloves mace and nutmegs a quarter of an ounce of carraway seeds a little salt mingle all these well together in your flour working them all into a pretty stiff paste w^{th} your hands & weigh out about 4 ounces to a wig and So rowle them up into wigs and bake them upon paper or tin plates butter.

406. _To dry Goosberryes Plummes or Angelicoe._

Take your goosberries the fairest you can get or your plummes and slit them on the side with a penknife or on the top and lay them in hot water and so let them lay in the hot water till they be tender as you will have them at all then take them out and put them into cold water your goosberrys or plummes and let them lay a week or 10 days till the water be very sharpe of the taste but the angelicoe must lay in water but 4 days then make a very strong sirrop and so boyle them up you must keep your angelicoe a fortnight in your sirrop then take it out of your sirrop and lay it on a confectioners wyer to dry over a charcole fire throughly kindled that there be no smoake in the kindled coales of either wood or cole if you have occasion to dry oringes or lemons keep y^m in a strong sirrop till a day or 2 before you use them and dry them after the same manner they will be dry in half an hour or Less, dry without & moist within and this way will make your fruit green enough without any peeling and also your angelicoe.

407. _To Roste a Haunch of Venison._

Skin and bone your venison beat it and season it as you like best sweet or hot spices salt and herbs such as please your taste best then coller it as you do beef with some butter or bacon with your Seasoning tyeing it hard with pack thread wraping it up first in the caul or skin of the venison so tye it on to your spit Save what drops from it in rosting for your Sauce rosting it very well and so Serve it up.

408. _To make the Cockleshell Sweetmeat._

Take some double refined Sugar and search it very fine through a fine sive and beat it into a stiff paste with a white of an egg and rowle it very thin and put it on your shells and dry it in a stove or in the sun you may colour y^m as you please.

409. _To make Red Currant Wine._

Let your fruit be full ripe and gather’d on a dry day and to every 3 pound of currants good weight with their stalks and stems on take one quart of water & one pound of sugar put your water to your currants & with your hands squeeze them through a hair Sive then put your Sugar to your juice and when it is well mingled together and the Sugar is dissolved then put it into a very dry and sweet vessel fill your vessel quite full and let it worke a week and then stop it up and let it not be tap’d under 10 weeks time and then draw it off as you drink it or bottle it which you please.

410. _To make Aquamirabilis._

Take a pint of the juice of Sallendine and half a pint of the juice of balme and half a pint of the juice of Spermint of rosemary flowers cowslip flowers clovejilly flowers burrage and burglass flowers mellilot flowers of each one dram and all other cordiall flowers you think fit and of cubibs ginger cardimums gallingall cloves mace nutmegs of each one dram put all these ingredients in 3 pints of Sack with a pint of strong angelicoe water and half a pint of red rose water steep them one night and the next morning put it in a cold still and draw off 3 quarts of water first laying harts tongue leaves at the bottom of the still when the water is drawn off mingle it altogether sweetening it with white Sugar candie or very fine loafe Sugar bottle it close stopt and to stand cool.

411. _To make Vinegar._

Take 6 gallons of fair water and put it into a 9 gallon vessel hoop’d with iron put thereto 18 pound of ordinary malligoe raisons washt a little in one water stalks and raisons altogether paste on a coarse strong cloth over y^e bung hole with yest set in the hotest sun you can May June July and in September it may be used.

412. _A Pickle for Brawn._

Take 9 gallons of water 2 handfulls and a half of bay salt an ounce of cloves mace and white pepper altogether and put it whole in and boyle it a full hour boyling in it a quart of milk scumme the milk clear off but leave your Spice at the bottom for your liquor to feed on and keep it sweet so keep it till the morrow to be through cold ere you put in your brawn and when your brawn is in keep it as coole as you can and twill keep a quarter of a year you may add jamacoe pepper and it will be the better.

413. _For Fits._

Take of gentian roots grated as much as will lay on a 6 pence 3 nights before and 3 nights after every change of the moon in 2 or 3 spoonfulls of wine or beer.

414. _A Cordiall Tincture for the Collicke by ye Lady Fust._

Take sena liquorish Guiacum or lignum-vite elecampane roots not dryed of each 2 ounces annyseed corriander seeds of each an ounce raisons of the Sun pick’d and ston’d one pound infuse all these in 3 quarts of the best aquavite a fortnight or 3 weeks till all becomes a red tincture so strain it out and keep it for use.

415. _Hysterick Electuary the Lady Gerrard’s Re^{ct}._

Venise treacle half an ounce bittony flowers rosemary flowers & burrage flowers of each ahalf an ounce amber in powder half an ounce castor in fine powder one dram let these be incorporated in a stone morter w^{th} as much sirrop of pioneys as will make a stiff electuary, Let ye patient at the full and change of the moon at going to rest take the quantity of a nutmeg in 3 small pills and drink after it a small drink of posset made with white wine with a root of a single pioney boyled in it & for 3 mornings after use no other breakfast but a draught of the same posset Hereby are cured both old and young of convulsions Hysterick vapours fitts and falling sickness.

416. _To Pickle Kidney Beans._

Take young beans boyle them tender (and take them before they be stringy) in pickle made of vinegar and salt as strong as will bare an egg and therin let them lay about a week then take them out again and boyle them in fair water till they look as green as you like them then put them in the former pickle again and they will keep all the year.

417. _To Pickle Cucumbers._

Take small cucumbers and scauld them then take 2 handfulls of fennell seeds half so much deaill seeds a little mace 2 quarts of water half so much vinegar one pint of white wine season it well with salt and when it is cold keep your cuccumbers in it.

418. _The Lady Lees Sore Breast Poultise._

Take a pint of strong ale of hollyhock leaves chickweed gruncell mallows of each herb a handfull chop them very small boyling them in the ale till half be consumed then thicken it with rie meale or brane of wheat and put in a pretty piece of boars grease, boyle it till it come to a fit thickness for use if it break the breast keep it open with a mallow root dressing it twice a day. this aproved good for many Cares.

419. _The Lord Bristoes Contraerva, or Counter Poison._

Take rags of pearl, corall white amber crabs eyes beazar stone harts horne of each half an ounce roots of contraerva one ounce all finely powdered sift them through a treble sive then take the powder of crabs claws the black only 8 ounces finely searcht, then as much harts horne jelly as will make them up in paste and rowle them into balls and dip them into cakes with the top of your finger drying them temporately the eyes and claws must be taken in may only.

420. _A Sweet Water._

Take a gallon of Spring water a handfull of Lavender flowers as many pinks 3 handfulls of roses as much sweet marjerom the peeling of 6 oringes 12 cloves bruise all these and put to them one ounce of orrice powder 4 ounces of benjamin put all these into a rose still and draw off the first quart by itselfe and then a pint, you may draw after that another water from the leese which will serve for present use but not keep, put into your quart bottle 12 pennyworth of musk and in the pint bottle 6 pennyworth tied in bags and a little juniper sliced very thin as much as will lay on half crown 2 or 3 spoonfulls will sweeten a bason of water keep it stop’t very close it will keep a year or 2.

421. _The best way to make Sirrop of Violets._

Stamp and strain out the juice of the blewest Single garden violets or ither to one pint of juice alowe a pound of Sugar or more, put no more water to your Sugar than will wet it when it’s boyled to a candie hight pour in your juice and mingle them well together and when it is ready to boyle take it from the fire and scumme it clean then set it to the fire again and when ready to boyle scumme it again thus do 5 or 6 times and keep it after for your use but if it boyle it will change the colour.

422. _To make Oringe Water._

Take 60 of middling oringes and pare off the yellow of the peel besure to cut between the red and white peel that you may cut off all ye poars then take the yellow peel so pared and steep them in a gallon of Sack canarie Sack 48 hours then distill them in a limbeck if you would have it very Strong or else in a cold still with a gentle fire puting Sugar candie in the receiver you may draw 2 or 3 sorts the first runings being the Strongest.

423. _To Preserve the Water Mellon._

First pare and quarter them and boyle them in severall waters till it be tender and look green put them in the water when it boyles when it has boyled in that water a pretty while take it out and put it in cold water and so do till it be tender boyle in the waters some lemon peel cover them with a cloth in the boyling, if they are so ripe that the seeds look red then take y^m out then take to every pound of mellon a pound and a quarter or a pound & a half of double refined Sugar and a pint of fair water; make a Sirrop thereof and put in your mellon and lemon peel which preserve with the mellon then let it lay in that Sirrop for 9 days then boyle it again and when it is done take it up and add some pippin liquor to it (Loafe Sugar at the first) for the quantity or liquor you have then add some juice of Lemon to it musk or ambergreese if you like it.

424. _To make Paste of Gennaye the true way._

Take quinces and boyle them in their skin then strain all the pulpe from y^e coare strain it through a piece of cushen canvis take as much sugar as y^e pulpe do weigh put to it twice as much water as will melt it that is half a pint to every pound of Sugar boyle it to a candie hight dry the pulpe upon a chaffendish of coles then put the Sirrop and the pulpe hot together boyle it with stiring until it will lye upon a pye plate even as you laye it and run no broader, then faishion it some like leaves and some like letters so put your pye plate in a warme stove or oven set it upon 2 billets of wood from the hearth of the oven all one night, on the morning turn it & so set it in the like heat again and every day turn it till it be dry.

425. _To make Marmalade of some of these Quinces._

Take some of this paste after it be placed upon the pye plate and boyle it untill it will come clean from the bottom of the posswett and then box it that is all the Difference between paste and marmalade.

426. _To make Paste of Oringes and Lemons._