Chapter II: Part 2

Take Citron Peels so large as you please the inner part being taken away, let them be steeped in a clear lye of water and ashes for nine dayes, and shift them the fifth day, afterward wash them in fair water, till the bitterness be taken away, and that they grow sweet, then let them be boiled in fair water till they grow soft, the watry part being taken away, let them be steeped in a vessel of stone twenty four hours, with a Julip, made of white Sugar and three parts water; after let them be boiled upon a gentle fire, to candiness of Penidies or Paste; being taken out of that, let them be put into a glass vessel, one by one, with the julip of Roses made somewhat hard or with sugar; some do add Amber and Musk to them.

_The Vertues._

It comforteth the Stomach and Heart, it helpeth concoction.

_Candied Cherries, the Italian way._

Take Cherries before they are full ripe, the stones taken out, put clarified sugar boiled to a height, then pour it on them.

_Chicory Roots candied the Italian way._

Take Chicory new and green, the outward Bark being taken away, then before they be candied, let them be cut in several parts, and gently boiled, that no bitterness may remain, then set them in the air placed severally, and put sugar to them boiled to a height.

Touching Marmalets, and Quiddony, as followeth.

_To make Marmalet of Damsins._

Take two quarts of Damsins that be through ripe, and pare off the skin of three pints of them, then put them into an earthen Pipkin, those with the skins undermost then set the Pipkin into a pot of seething water, and let the water seethe apace untill the Damsins be tender. Cover the Pipkin close, that no water gets into them, and when they are tender, put them out into an earthen pan, and take out all the stones and skins, and weigh them, and take the weight with hard sugar, then break the sugar fine, and put it into the Damsins, then set it on the fire, and make it boil apace till it will come from the bottome of the skillet, then take it up, and put it into a glass but scum it clear in the boiling.

_To make white Marmalet of Quinces._

Take unpared Quinces, and boil them whole in fair water, peel them and take all the pap from the core, to every pound thereof add three quarters of a pound of Sugar, boil it well till it comes well from the pans bottom, then put it into boxes.

_To make Marmalet of any tender Plum._

Take your Plums, & boil them between two dishes on a Chafing dish of coals, then strain it, and take as much Sugar as the Pulp doth weigh, and put to it as much Rose-water, and fair water as will melt it, that is, half a pint of water to a pound of Sugar, and so boil it to a Candy height, then put the pulp into hot sugar, with the pap of a roasted apple. In like manner you must put roasted apples to make Past Royal of it, or else it will be tough in the drying.

_To make Orange Marmalet._

Take Oranges, pare them as thin as you can; boil them in four several waters, let them be very soft before you take them out, then take two quarts of Spring-water, put thereto twenty Pippins pared, quartered, and coared, let them boil till all the vertue be out, take heed they do not lose the colour; then strain them, put to every pint of water a pound of sugar, boil it almost to a Candy-height, then take out all the meat out of the Oranges, slice the peel in long slits as thin as you can, then put in your peel with the juyce of two Lemmons, and one half Orange, then boil it to a Candy.

_To make Quiddony of Pippins of Ruby or any Amber colour._

Take Pippins, and cut them in quarters, and pare them, and boil them with as much fair water as will cover them, till they be tender, and sunk into the water, then strain all the liquor from the Pulp, then take a pint of that liquor, and half a pound of Sugar, and boil it till it be a quaking gelly on the back of a spoon; so then pour it on your moulds, being taken out of fair water; then being cold turn them on a wet trencher, and so slide them into the boxes, and if you would have it ruddy colour, then boil it leasurely close covered, till it be as red as Claret Wine, so may you conceive, the difference is in the boiling of it; remember to boil your Quinces in Apple-water as you do your Plums.

_To make Quiddony of all kind of Plums._

Take your Apple-water, and boil the Plums in it till it be red as Claret Wine, and when you have made it strong of the Plums, put to every pint half a pound of Sugar, and so boil it till a drop of it hang on the back of a spoon like a quaking gelly. If you will have it of an Amber colour, then boil it with a quick fire, that is all the difference of the colouring of it.

_To make Marmalet of Oranges, or Orange Cakes, &c._

Take the yellowest and fairest Oranges, and water them three days, shifting the water twice a day, pare them as thin as you possible can, boil them in a water changed five or six times, until the bitterness of the Orange be boiled out, those that you preserve must be cut in halves, but those for Marmalet must be boiled whole, let them be very tender, and slice them very thin on a Trencher, taking out the seeds and long strings, and with a Knife make it as fine as the Pap of an Apple; then weigh your Pap of Oranges, and to a pound of it, take a pound and a half of sugar; then you must have Pippins boiled ready in a skillet of fair water, and take the pap of them made fine on a Trencher, and the strings taken out, (but take not half so much Pippins as Oranges) then take the weight of it in sugar, and mix it both together in a Silver or Earthen Dish; and set it on the coals to dry the water out of it, (as you do with Quince Marmalet) when your sugar is Candy height, put in your stuff, and boil it till you think it stiff enough, stirring it continually: if you please you may put a little Musk in it.

Touching Pastrey and Pasties.

_To make Sugar Cakes._

Take three pound of the finest Wheat Flower, one pound of fine Sugar, Cloves, and Mace of each one ounce finely searsed, two pound of butter, a little Rose-water, knead and mould this very well together, melt your butter as you put it in; then mould it with your hand forth upon a board, cut them round with a glass, then lay them on papers, and set them in an Oven, be sure your Oven be not too hot, so let them stand till they be coloured enough.

_To make clear Cakes of Plums._

Take Plums of any sorts, Raspiss are the best, put them in a stone Jug, into a pot of seething water, and when they are dissolved, strain them together through a fair cloth, and take to a pint of that a pound of sugar, put to as much color as will melt it, and boil to a Candy height; boil the liquor likewise in another Posnet, then put them seething hot together, and so boil a little while stirring them together, then put them into glasses, and set them in an Oven or Stove in a drying heat, let them stand so two or three weeks, and never be cold, removing them from one warm place to another, they will turn in a week; beware you set them not too hot, for they will be tough; so every day turn them till they be dry; they will be very clear.

_To make Paste of Oranges and Lemons._

Take your Oranges well coloured, boil them tender in water, changing them six or seven times in the boiling, put into the first water one handful of Salt, and then beat them in a wooden bowl with a wooden Pestle, and then strain them through a piece of Cushion Canvas, then take somewhat more than the weight of them in Sugar, then boil it, dry and fashion it as you please.

_To make Rasberry Cakes._

Take Rasberries, and put them into a Gallipot, cover them close, and set them into a skillet of water, and let them boil till they are all to mash, then rub them through a strainer of Cushion Canvas, put the liquor into a silver bason, and set it upon a very quick fire; and put into it one handful or two of whole Rasberries, according to the quantity of your liquor; and as you shall like to have seeds in your paste: Thus let it boyl very fast till it be thick; and continually stir, lest it burn; then take two silver dishes that are of a weight, and put them into your scales, in the one put the Raspiss stuffe, and in the other double refined Sugar finely beaten, as much as the weight of Raspiss stuff; then put as much water to the sugar as will melt it, set it upon the fire, and let it boil till it be very high candied, then take it from the fire, and put your Raspiss stuff into it; and when your Sugar and Rasberries are very well mixt together, and the sugar well melted from about the dish, (which if it will not do from the fire, set it on again) but let it not boil in any case; when it is pretty cool, lay it by spoonfuls in places, and put it into your stuff, keeping temperate fire to it twice a day till it be candied that will turn them, joyn two of the pieces together, to make the cakes the thicker.

_To make Paste of Genoa Citrons._

Take Citrons, & boil them in their skins, then scrape all the pulp from the core, strain it through a piece of Cushion Canvas, take twice the weight of the pulp in Sugar, put to it twice as much water as will melt it that is half a pint to every pound of Sugar, boil it to a Candy height; dry the Pulp upon a Chafing-dish of Coales, then put the syrup and the Pulp hot together, boil it with stirring until it will lye upon a Pye-plate, set it in a warm stone Oven upon two billets of wood, from the heat of the Oven, all one night, in the morning turn it, and set it in the like heat again, so turn it every day till it be dry.

_To make a French Tart._

Take a quarter of Almonds or thereabouts, and peel them, then beat them in a mortar, take the white of the breast of a cold Capon, and take so much Lard as twice the quantity of the Capon, and so much Butter, or rather more, and half a Marrow-bone, and if the bone be little then all the Marrow, with the juyce of one Lemon; beat them all together in a Mortar very well, then put in one half pound of loaf sugar grated, then take a good piece of Citron, cut it in small pieces, and half a quarter of Pistanius, mingle all these together, take some flour, and the yolks of two or three Eggs, and some sweet Butter, and work it with cold water.

_To make Cakes of Pear Plums._

Take a pound of the clear, or the Pulp, a pound of Sugar, and boil it to a Sugar again, then break it as small as you can, and put in the clear, when your Sugar is melted in it, and almost cold, put it in glass plates, and set them into your stove as fast as you can, with coals under them, and so twice a day whilst they be dry enough to cut; if you make them of the clear, you must make paste of Apples to lay upon them, you must scald them, and beat them very well, and so use them as you do your Plums, and then you may put them into what fashion you please.

_To make Cakes, viz._

Take a pound of Sugar finely beaten, four yolks of Eggs, two whites, one half pound of Butter washt in Rose-water, six spoonfuls of sweet Cream warmed, one pound of Currans well pickt, as much flower as will make it up, mingle them well together, make them into Cakes, bake them in an Oven; almost as hot as for Manchet, half an hour will bake them.

_To make a Cake the way of the Royal Princess, the Lady_ Elizabeth, _daughter to King_ Charles _the first._

Take half a peck of Flower, half a pint of Rose-water, a pint of Ale-yeast, a pint of Cream, boil it, a pound and an half of Butter, six Eggs, (leave out the whites) four pound of Currans, one half pound of Sugar, one Nutmeg, and a little Salt, work it very well, and let it stand half an hour by the fire, and then work it again, and then make it up, and let it stand an hour and a half, in the Oven; let not your Oven be too hot.

_To make Paste of Apricocks._

Take your Apricock, & pare them, and stone them, then boil them tender betwixt two dishes on a Chafing-dish of coals; then being cold, lay it forth on a white sheet of paper; then take as much sugar as it doth weigh, & boil it to a candy height, with as much Rose-water and fair water as will melt the sugar; then put the pulp into the Sugar, and so let it boil till it be as thick as for Marmalet, now and then stirring of it; then fashion it upon a Pye-plate like to half Apricocks, and the next day close the half Apricocks to the other, and when they are dry, they will be as cleer as Amber, and eat much better than Apricocks itself.

_To make Paste of Pippins like leaves, and some like Plums, with their stones, and Stalks in them._

Take Pippins pared and coared, and cut in pieces, and boiled tender, so strain them, and take as much Sugar as the Pulp doth weigh, and boil it to a Candy height with as much Rose-water and fair water as will melt it, then put the pulp into the hot sugar, and let it boil until it be as thick as Marmalet; then fashion it on a Pye-plate, like Oaken leaves, and some like half Plums, the next day close the half Plums together; and if you please you may put the stones and stalks in them, and dry them in an Oven, and if you will have them look green, make the paste when Pippins are green; and if you would have them look red, put a little Conserves of Barberries in the Paste, and if you will keep any of it all the year, you must make it as thin as Tart stuff, and put it into Gallipots.

_To make Paste of Elecampane roots, an excellent remedy for the Cough of the Lungs._

Take the youngest Elecampane roots, and boil them reasonably tender; then pith them and peel them; and so beat it in a Mortar, then take twice as much sugar as the Pulp doth weigh, and so boil it to a Candy height, with as much Rose-water as will melt it; then put the pulp into the Sugar with the pap of a roasted-apple, then let it boil till it be thick, then drop it on a Pye-plate, and so dry it in an Oven till it be dry.

_To make Paste of flowers of the colour of Marble, tasting of natural flowers._

Take every sort of pleasing Flowers, as Violets, Cowslips, Gilly-flowers, Roses or Marigolds, and beat them in a Mortar, each flower by it self with sugar, till the sugar become the colour of the flower, then put a little Gum Dragon steept in water into it, and beat it into a perfect paste; and when you have half a dozen colours, every flower will take of his nature, then rowl the paste therein, and lay one piece upon another, in mingling sort, so rowl your Paste in small rowls, as big and as long as your finger, then cut it off the bigness of a small Nut, overthwart, and so rowl them thin, that you may see a knife through them, so dry them before the fire till they be dry.

_To make Paste of Rasberries or English Currans._

Take any of the Frails, and boil them tender on a Chafing-dish of coals betwixt two dishes and strain them, with the pap of a rosted Apple; then take as much sugar as the Pulp doth weigh, and boil to a Candy height with as much Rose-water as will melt it; then put the Pulp into the hot Sugar, and let it boil leisurely till you see it is as thick as Marmalet, then fashion it on a Pie-plate, and put it into the Oven with two billets of wood, that the place touch not the bottom, and so let them dry leasurely till they be dry.

_To make Naples Bisket._

Take of the same stuff the Mackaroons are made of, and put to it an ounce of pine-apple-seeds in a quarter of a pound of stuff, for that is all the difference between the Mackaroons and the Naples Bisket.

_To make Italian Biskets._

Take a quarter of a pound of searsed sugar, and beat it in an Alablaster mortar with the white of an Egg, and a little Gum Dragon steept in Rose-water, to bring it to a perfect paste, then mould it up with a little Anniseed and a grain of Musk; then make it up like Dutch-bread, and bake it on a Pie-plate in a warm Oven till they rise somewhat high and white, take them out, but handle them not till they be throughly dry and cold.

_To make Prince Biskets_

Take a pound of searsed sugar, and a pound of fine flower, eight Eggs with two of the reddest yolks taken out, and so beat together one whole hour, then take you Coffins, and indoice them over with Butter very thin, then put an ounce of Anniseeds finely dusted, and when you are ready to fill your Coffins, put in the Anniseeds and so bake it in an Oven as hot as for Manchet.

_To make Marchpane to Ice and Gild, and garnish it according to Art._

Take Almonds, and blanch them out of seething water, and beat them till they come to a fine paste in a stone Mortar, then take fine searsed sugar, and so beat it altogether till it come to a prefect paste, putting in now and then a spoonful of Rose-water, to keep it from oyling; then cover your Marchpane with a sheet of paper as big as a Charger, then cut it round by that Charger, and set an edge about it as about a Tart, then bottom it with Wafers, then bake it in an Oven, or in a Baking-pan, and when it is hard and dry, take it out of the Oven, and ice it with Rose-water and Sugar, and the white of an Egg, being as thick as butter, and spread it over thin with two or three feathers; and then put it into the Oven again, and when you see it rise high and white, take it out again and garnish it with some pretty conceit, and stick some long Comfits upright in it, so gild it, then strow Biskets and Carrawayes on it. If your Marchpane be Oyly in beating, then put to it as much Rose-water as will make it almost as thin as to ice.

_Lozenges_

Take Blossoms of Flowers, and beat them in a bowl-dish, and put them in as much clarified Sugar as may come to the colour of the cover, then boile them with stirring, till it is come to Sugar again; then beat it fine, and searse it, and so work it up to paste with a little Gum Dragon, steep it in Rose-water, then print it with your mould, and being dry, keep it up.

_To make Walnuts artificial._

Take searsed Sugar, and Cinnamon, of quantity a like, work it up with a little Gum Dragon, steep it in Rose-water, and print it in a mould made like a Walnut-shell, then take white Sugar Plates, print it in a mold made like a Walnut kernel, so when they are both dry, close them up together with a little Gum Dragon betwixt, and they will dry as they lie.

_To make Collops like Bacon of Marchpane._

Take some of your Marchpane Paste, and work it in red Saunders till it be red; then rowl a broad sheet of white Paste, and a sheet of red Paste, three of the white, and four of the red, and so one upon another in mingled sorts, every red between, then cut it overthwart, till it look like Collops of Bacon, then dry it.

_To make artificial Fruits._

Take a Mould made of Alablaster, three yolks, and tye two pieces together, and lay them in water an hour, and take as much sugar as will fill up your mold, and boil it in a _Manus Christi_, then pour it into your mould suddenly, and clap on the lid, round it about with your hand, and it will be whole and yellow, then colour it with what colour you please, half red, or half yellow, and you may yellow it with a little Saffron steept in water.

Touching Preserves and Pomanders.

_To make an excellent perfume to burn between two Rose leaves._

Take an ounce of Juniper, an ounce of Storax, half a dozen drops of the water of Cloves, six grains of Musk, a little Gum Dragon steept in water, and beat all this to paste, then roll it in little pieces as big as you please, then put them betwixt two Rose-leaves, and so dry them in a dish in an Oven, and being so dried, they will will burn with a most pleasant smell.

_To make Pomander._

Take an ounce of Benjamin, an ounce of Storax, and an ounce of Laudanum, heat a Mortar very hot, and beat all these Gums to a perfect paste; in beating of it, put in six grains of Musk, four grains of Civet; when you have beaten all this to a fine paste with you hands with Rose-water, rowl it round betwixt your hands, and make holes in the heads, and so string them while they be hot.

_To make an Ipswich Water._

Take a pound of fine white Castle-soap shave it thin in a pint of Rose-water, and let it stand two or three days; then pour all the water from it, and put to it half a pint of freshwater; and so let it stand one whole day, then pour out that, and put half a pint more, and let it stand a night more then put to it half an ounce of powder called sweet Marjoram, a quarter of an ounce of the powder of Winter-Savory, two or three drops of the Oyl of Spike, and the Oyl of Cloves, three grains of Musk, and as much Ambergreese; work all these together in a fair Mortar, with the powder of an Almond Cake dryed, and beaten as small as fine flour, so rowl it round in your hands in Rose-water.

_To make a sweet Smell._

Take the Maste of a sweet Apple-tree, being gathered betwixt the two Lady-dayes, and put to it a quarter of Damask Rose-water, & dry it in a dish in an Oven; wet in drying two or three times with Rose-water, then put to it an ounce of Benjamin, an ounce of Storax Calamintae: these Gums being beaten to powder, with a few leaves of Roses, then you may put what cost of Smells you will bestow, as much Civet or Ambergreese, and beat it altogether in a Pomander or a Bracelet.

Touching Wine.

_To make Hypocras._

Take four Gallons of Claret Wine, eight ounces of Cinnamon, three Oranges, of Ginger, Cloves, and Nutmegs a small quantity, Sugar six pound, three sprigs of Rosemary, bruise all the spices somewhat small, and so put them into the Wine, and keep them close stopped, and often shaked together a day or two, then let it run through a gelly bag twice or thrice with a quart of new Milk.

_The Lady_ Thornburghs _Syrup of Elders._

Take Elder-berries when they be red, bruise them in a stone Mortar, strain the juyce, and boil it to a consumption of almost half, scum it very clear, take it off the fire whilest it is hot, put in sugar to the thickness of a syrup; put it no more on the fire, when it is cold, put it into Glasses, not filling them to the top, for it will work like Beer.

This cleanseth the stomach and spleen, and taketh away all obstructions of the Liver, by taking the quantity of a spoonful in a morning, and fasting a short time after it.

_To make gelly of Raspis the best way._

Take the Raspis, and set them over the fire in a Posnet, and gather out the thin juyce, the bottom of the skillet being cooled with fair water, and strain it with a fine strainer, and when you have as much as you will, then weigh it with Sugar, and boil them till they come to a Gelly, which you may perceive by drawing your finger on the back of the spoon.

_To dry Fox Skins._

Take your shee Fox Skins, nail them upon a board as strait as you can, then brush them as clean as you can, then take Aqua Fortis, and put into it a six pence, and still put in more as long as it will dissolve it, then wash your skin over with this water, and set it to dry in the sun; and when it is dry, wash it over with the spirits of wine; this must be done in hottest time of Summer.

Choice Secrets made known.

_To make true Magistery of Pearl._

Dissolve two or three ounces of fine seed Pearl in distilled Vinegar, & when it is perfectly dissolved, and all taken up, pour the Vinegar into a clean glass Bason; then drop some few drops of Oyl of Tartar upon it, & it will cast down the Pearl into fine Powder, then pour the Vinegar clean off softly, then put to the Pearl clear Conduit or Spring water; pour that off, and do so often untill the taste of the Vinegar and Tartar be clean gone, then dry the powder of Pearl upon warm embers, and keep it for your use.

_How to make Hair grow._

Take half a pound of Aqua Mellis in the Spring time of the year, warm a little of it every Morning when you rise in a Sawcer, and tie a little spunge to a fine box comb, and dip it in the water, and therewith moisten the roots of the Hair in combing it, and it will grow long, thick, and curled in a very short time.

_To write Letters of Secret, that they cannot be read without the directions following._

Take fine Allum, beat it small, and put a reasonable quantity of it into water, then write with the said water.

The work cannot be read, but by steeping your paper in fair running water.

You may likewise write with Vinegar, or the juyce of Lemon or Onion; if you would read the same, you must hold it before the fire.

_How to keep Wine from Sowring._

Tye a piece of very salt Bacon on the inside of your barrel, so as it touch not the Wine, which will preserve Wine from sowring.

_To take out Spots of Grease or Oyl._

Take bones of sheeps feet, burn them almost to ashes, then bruise them to powder, and put of it on the spot, and lay it in the sun when it shineth hottest, when the powder becomes black, lay on fresh in the place till it fetch out the spots, which will be done in a very short time.

_To make hair grow black, though any colour._

Take a little Aqua Fortis, put therein a groat or sixpence, as to the quantity of the aforesaid water, then set both to dissolve before the fire, then dip a small spunge in the said water, and wet your beard or hair therewith; but touch not the skin.

_King_ Edwards _perfume._

Take twelve spoonfuls of right red Rose-water, the weight of six pence in fine powder of Sugar, and boil it on hot Embers and Coles softly, and the house will smell as though it were full of Roses; but you must burn the sweet Cypress wood before, to take away the gross air.

_Queen_ Elizabeths _Perfume._

Take eight spoonfuls of Compound water, the weight of two pence in fine powder of Sugar, and boil it on hot Embers and Coals, softly, and half an ounce of sweet Marjoram dried in the Sun, the weight of two pence of the powder of Benjamin. This Perfume is very sweet, and good for the time.

_Mr._ Ferene _of the_ New Exchange, _Perfumer to the Queen, his rare Dentifrice, so much approved of at Court._

First take eight ounces of Ireos roots, also four ounces of Pomistone, and eight ounces of Cutle-bone, also eight ounces of Corral, and a pound of Brick if you desire to make them red; but he did oftener make them white, and then instead of the Brick did take a pound of fine Alabaster; all this being throughly beaten, and sifted through a fine searse, the powder is then ready prepared to make up in a paste, which must be done as follows.

_To make the said Powder into Paste._

Take a little Gum Dragant, and lay it in steep twelve hours, in Orange flower water, or Damask Rose-water, and when it is dissolved, take the sweet Gum, and grind it on a Marble stone with the aforesaid powder, and mixing some crums of white bread, it will come into a Paste, the which you may make Dentifrices, of what shape or fashion you please, but rolls is the most commodious for your use.

_The Receipt of the Lady_ Kents _powder, presented by her Ladyship to the Queen._

Take white Amber, Crabs eyes, red Corral, Harts-horn and Pearl, all prepared several, of each a like proportion, tear and mingle them, then take Harts-horn gelly, that hath some Saffron put into a bag, dissolve into it while the gelly is warm, then let the gelly cool, and therewith make a paste of the powders, which being made up into little balls, you must dry gently by the fire side. Pearl is prepared by dissolving it with the juyce of Lemons, Amber prepared by beating it to powder; so also Crabs-eyes and Coral, Harts-horn prepared by burning it in the fire, and taking the shires of it especially, the pith wholly rejected.

_A Cordial Water of Sir_ Walter Raleigh.

Take a gallon of Strawberries, and put them into a pint of _Aqua vitae_, let them stand for four or five days, strain them gently out, and sweeten the water as you please with fine Sugar; or else with perfume.

_The Lady_ Malets _Cordial Water._

Take a pound of fine Sugar beaten and put to it a quart of running water, pour it three or four times through a bag; then put a pint of Damask Rose-water, which you must always pour still through the bag, then four penniworth of Angelica water, four pence in Clove-water, four pence of Rosa Solis, one pint of Cinnamon-water, or three pints and a half _Aqua vitae_, as you find it in taste; put all these together three or four times through the bag or strainer, and then take half an ounce of good Muskallis and cut them grosly, & put them into a glass, and fill them with the water, &c.

* * * * *

_A Sovereign Water of Dr._ Stephens, _which he long times used, wherewith he did many Cures; he kept secretly till a little before his death, and then he gave it to the Lord Arch-bishop of_ Canterbury _in writing, being as followeth_, viz.

* * * * *

Take a Gallon of good Gascoine Wine, and take Ginger, Gallingale, Cinamon, Nutmegs, Cloves, Grains, Anniseeds, Fennil-seed, of every of them a dram, then take Caraway-seed, of red Mints, Roses, Thime, Pellitory of the Wall, Rosemary, wild Thime, Camomil, the leaves if you cannot get the flowers, of small Lavander, of each a handful, then bray the Spices small, and bray the Herbs, and put all into the Wine, and let it stand for twelve hours, stirring divers times, then still it in a Limbeck, and keep the first water, for it is best, then put the second water by it self, for it is good, but not of such vertues, &c.

_The Vertues of this water._

It comforts the Spirits Vital, and helps all inward Diseases that come of cold, it is good against the shaking of the Palsie; it cures the contraction of the Sinews, helps the conception of Women if they be Barren, it kills the Worms in the Belly and Stomach; it cures the cold Dropsie, and helps the Stone in the Bladder, and in the Reins of the back; it helps shortly the stinking breath, and whosoever useth this Water morning and evening, (and not too often) it preserveth him in good liking, and will make him seem young very long, and Comforteth nature marvellously; with this water did Dr. _Stephens_ preserve his life, till extream age would not let him go or stand and he continued five years, when all the Physicians judged he would not live a year longer, nor did he use any other Medicine but this, &c.

_A Plague Water to be taken one spoonful every four hours with one sweat every time._

Take Scabious; Betony, Pimpernel, and Turmentine-roots, of each a pound, steep these all night in three gallons of strong Beer, and distil them all in a Limbeck, and when you use it, take a spoonful thereof every four hours, and sweat well after it, draw two quarts of water, if your Beer be strong, and mingle them both together.

_Poppy water._

Take four pound of the flower of Poppies well pickt and sifted, steep them all night in three Gallons of Ale that is strong, and still it in a Limbeck; you may draw two quarts, the one will be strong and the other will be small, &c.

_A Water for a Consumption, or for a Brain that is weak._

Take Cream (or new milk) and Claret-wine, of each three pints of Violet-flowers, Bugloss and Borage-flowers, of each a spoonful, Comfrey, Knot-grass, and Plantane of these half a handful, three or four Pome-waters sliced, a stick of Liquorish, some Pompion seeds and strings; put to this a Cock that hath been chased and beaten before he was killed, dress it as to boil, and parboil it until there be no blood in it; then put them in a pot, and set them over your Limbeck, and the soft fire; draw out a pottle of water, then put your water in a Pipkin over a Charcoal fire, and boil it a while, dissolve therein six ounces of white Sugar-candy, & two penny weight of Saffron: when it is cold strain it into a glass, & let the Patient drink three or four spoonfuls three or four times a day blood-warm; your Cock must be cut into small pieces, & the bones broken, and in case the flowers and herbs are hard to come by, a spoonful of their stilled waters are to be used.

_Another of the same._

Take a pottle of good Milk, one pint of Muscadine, half a pint of red Rose-water, a penny manchet sliced thin, two handfuls of Raisins of the sun stoned, a quarter of a pound of fine sugar, sixteen Eggs beaten; mix all these together, then distill them in a common still with a soft fire, then let the Patient drink three or four spoonfuls at a time blood warm, being sweetned with _Manus Christi_ made with Corral and Pearl; when your things are all in the still, strew four ounces of Cinamon beaten; this water is good to put into broath, &c.

_A good Stomach Water._

Take a quart of _Aqua Composita_, or _Aqua vitae_, (the smaller) and put into it one handful of Cowslip flowers, a good handful of Rosemary flowers, sweet Marjoram, a little Pellitory of the Wall, a little Betony and Balm, of each a little handful, Cinnamon half an ounce, Nutmegs a dram, Anniseeds, Coriander seeds, Caroway seeds, Gromel seeds, Juniper berries, of each a dram, bruise the spice and seed, and put them into _Aqua Composita_, or _Aqua vitae_, with your Herbs together, and put into them a pound of very fine sugar, stir them well together, and put them into a glass and let it stand in the sun nine days, and stir it every day; two or three Dates, and a little race of Ginger sliced into it will make it the better, especially against wind, &c.

_A Bag of purging Ale._

Take of Agrimony, Speedwell, Liverwort, Scurvy-grass, Water-cresses, of each a handful, of Monks Rhubarb, and red Madder, of each half a pound, of Horseradishes three ounces, Liquorish two ounces, Sassafrage four ounces, Sena seven ounces, sweet Fennil-seeds two drams, Nutmegs four; pick and wash your Herbs and Roots, and bruise them in a Mortar, and put them in a bag made of a Bolter, & so hang them in three gallons of middle Ale, and let it work in the Ale, and after three days you may drink it as you see occasion, &c.

_The Ale of Health and Strength, by Viscount St._ Albans.

Take Sassafras wood half an ounce, Sarsaparilla three ounces, white Saunders one ounce, Chamapition an ounce, China-root half an ounce, Mace a quarter of an ounce, cut the wood as thin as may be with a knife into small peices, and bruise them in a Mortar; put to them these sorts of Herbs, (viz.) Cowslip flowers, Roman-wormwood, of each a handful, of Sage, Rosemary, Betony, Mugwort, Balm and Sweet-marjoram, of each half a handful, of Hops; boil all these in six gallons of Ale till it come to four; then put the wood and hearbs into six gallons of Ale of the second wort, and boil it till it come to four, let it run from the dregs, and put your Ale together, and tun it as you do other purging Ale, &c.

_A Water excellent good against the Plague._

Take three pints of Malmsey, or Muscadine, of Sage and Rue, of each one handful, boil them together gently to one pint, then strain it and set it on the fire again, and put to it one penniworth of Long Pepper, Ginger four drams, Nutmegs two drams, all beaten together, then let it boil a little, take it off the fire, and while it is very hot, dissolve therein six penniworth of Mithridate, and three penniworth of Venice Treacle, and when it is almost cold put to it a pint of strong Angelica water, or so much _Aqua vitae_, and so keep it in a glass close stopped.

_A Cordial Cherry-water._

Take a pottle of _Aqua vitae_, two ounces of ripe Cherries stoned, Sugar one pound, twenty four Cloves, one stick of Cinamon, three spoonfuls of aniseeds bruised, let these stand in the _Aqua vitae_ fifteen days, and when the water hath fully drawn out the tincture, pour it off into another glass for your use, which keep close stopped, the Spice and the Cherries you may keep, for they are very good for winde in the Stomach.

_The Lord_ Spencers _Cherry-water._

Take a pottle of new Sack, four pound of through ripe Cherries stoned, put them into an earthen pot, to which put an ounce of Cinnamon, Saffron unbruised one dram, tops of Balm, Rosemary or their flowers, of each one handful, let them stand close covered twenty four hours, now and then stirring them; then put them into a cold Still, to which put of beaten Amber two drams, Corianderseed one ounce, Alkerms one dram, and distill it leisurely, and when it is fully distilled, put to it twenty grains of Musk. This is an excellent Cordial, good for Faintings and Swoundings, for the Crudities of the Stomach, Winde and Swelling of the Bowels, and divers other evil Symptomes in the Body of Men and Women.

_The Herbs to be distilled for Usquebath._

Take Agrimony, Fumitory, Betony, Bugloss, Wormwood, Harts-tongue, Carduus Benedictus, Rosemary, Angelica, Tormentil, of each of these for every gallon of Ale one handful, Anniseed, and Liquorish well bruised half a pound, still these together, and when it is stilled, you must infuse Cinamon, Nutmeg, Mace, Liquorish, Dates, and Raisins of the Sun, and sugar what quantity you please. The infusion must be till the colour please you.

_Dr._ Kings _way to make Mead._

Take five quarts and a pint of water, and warm it, then put one quart of Honey to every gallon of Liquor, one Lemon, and a quarter of an ounce of Nutmegs; it must boil till the scum rise black, that you will have it quickly ready to drink, squeeze into it a Lemon when you tun it. It must be cold before you tun it up.

_To make Syrup of Rasberries._

Take nine quarts of Rasberries, clean pickt, and gathered in a dry day, and put to them four quarts of good Sack, into an earthen pot, then paste it up very close, and set it in a Cellar for ten days, then distill it in a Glass or Rosestill, then take more Sack and put in Rasberries to it, then when it hath taken out all the colour of the Raspis, strain it out and put in some fine Sugar to your taste, and set it on the fire, keeping it continually stirring till the scum doth rise; then take it off the fire, let it not boil, skim it very clean, and when it is cold put it to your distilled Raspis; colour it no more than to make it a pale Claret Wine. This put into bottles or Glasses stopt very close.

_To make Lemon Water._

Take twelve of the fairest Lemons, slice them, and put them into two pints of White wine, and put to them Cinamon two drams, Gallingale two drams, of Rose-leaves, Borage and Bugloss flowers, of each one handful, of yellow Saunders one dram; steep all these together twelve hours; then distill them gently in a Glass still untill you have distilled one pint and an half of the Water, and then adde to it three ounces of Sugar; one grain of Ambergreese, and you will have a most pleasing cleansing Cordial water for many uses.

_To make Gilly-flower Wine._

Take two ounces of dryed Gilly-flowers, and put them into a pottle of Sack, and beat three ounces of Sugar-candy, or fine Sugar and grind some Ambergreese, and put it in the bottle and shake it oft, then run it through a gelly bag, and give it for a great Cordial after a weeks standing or more. You may make Lavander as you do this.

_The Lady_ Spotswood _Stomach Water._

Take white Wine one pottle, Rosemary and Cowslip flowers, of each one handful, as much Betony leaves, Cinamon and Cloves grosly beaten, of both one ounce; steep all these three dayes, stirring it often; then put to it Mithridate four ounces, and stir it together, and distil it in an ordinary still.

_Water of Time for the Passion of the Heart._

Take a quart of white Wine, and a pint of Sack, steep in it as much broad Thime as it will wet, put to it of Galingale and Calamus Aromaticus, of each one ounce, Cloves, Mace, Ginger, and grains of Paradise two drams, steep these all night, the next morning distil it in an ordinary still, drink it warm with Sugar.

_A Receipt to make damnable Hum._

Take Species de Gemmis, Aromaticum Rosatum, Diarrhodon Abbatis, Laetificans Galeni, of each four drams, Loaf-sugar beaten to powder half a pound, small _Aqua Vitae_ three Pints, strong Angelica water one pint; mix all these together, and when you have drunk it to the Dregs, you may fill it up again with the same quantity of water. The same powders will serve twice, and after twice using it, it must be made new again.

_An admirable Water for sore Eyes._

Take _Lapis Tutiae_; Aloes Hepatica, fine hard sugar, of each three drams, beat them very small, and put them into a Glass of three pints, to which put red Rose-water and white Wine, of each one pint; set the Glass in the Sun, in the Month of _July_, for the whole Month, shaking it twice in a day for all that while; then use it as followeth, put one drop thereof into the Eye in the evening, when the party is in bed, and one drop in the morning an hour before the Patient riseth: Continue the use of it till the Eyes be well. The older the Water, the better it is. Most approved.

_A Snail Water for weak Children, and old People._

Take a pottle of Snails, and wash them well in two or three waters, and then in small Beer, bruise them shells and all, then put them into a gallon of red Cows Milk, red Rose leaves dried, the whites cut off, Rosemary, sweet Marjoram, of each one handful, and so distil them in a cold still, and let it drop upon powder of white Sugar candy in the receiver; drink of it first and last, and at four a clock in the afternoon, a wine-glass full at a time.

_Clary Water for the Back, Stomach, &c._

Take three gallons of midling Beer, put in a great brass Pot of four gallons, and put to it ten handfuls of Clary gathered in a dry day, Raisins of the Sun stoned three pounds, Anniseeds, and Liquorish, of each four ounces, the whites and shells of twenty four eggs, or half so many, if there be not so much need, beat the shells small, and mix them with the whites; put to the bottoms of three white loaves, put into the Receiver one pound of white sugar-candy, or so much fine loaf sugar beaten small, and distill it through a Limbeck, keep it close, and be seldom without it; for it reviveth very much the stomach and heart, strengtheneth the back, procureth appetite and digestion, driveth away Melancholly, sadness and heaviness of the heart, &c.

_Dr._ Montfords _Cordial Water._

Take Angelica leaves twelve handfuls, six leaves of Carduus Benedictus, Balm & Sage, of each five handfuls, the seeds of Angelica and sweet Fennil, of each five ounces bruised, scraped and bruised Liquorish twelve ounces, Aromaticum Rosatum, Diamoscus dulcis, of each six drams; the Herbs being cut small, the seeds and Liquorish bruised, infuse them into two gallons of Canary Sack for twenty four hours, then distill it with a gentle fire, and draw off onely five pints of the spirits, which mix with one pound of the best Sugar dissolved into a Syrup in half a pint of pure red Rose-water.

_Aqua Mirabilis, Sir_ Kenelm Digby's _way._

Take Cubebs, Gallingale, Cardamus, Melliot flowers, Cloves, Mace, Ginger, Cinamon, of each one dram bruised small, juyce of Celandine one pint, juyce of Spearmint half a pint, juyce of Balm half a pint, sugar one pound, flower of Cowslips, Rosemary, Borage, Bugloss, Marigolds, of each two drams, the best Sack three pints, strong Angelica water one pint, red Rose-water half a pint, bruise the Spices and flowers, & steep them in the Sack & Juyces one night, the next morning distill it in an ordinary Limbeck or glass still, and first lay Hearts-tongue leaves in the bottom of the Still.

_The Vertues of the precedent Water._

This Water preserveth the Lungs without grievances, and helpeth them; being wounded, it suffereth the blood not to putrifie, but multiplieth the same; this water suffereth not the heart to burn, nor melancholly, nor the Spleen to be lifted up above nature; it expelleth the Rheum, preserveth the Stomach, conserveth Youth, and procureth a good colour, it preserveth Memory, it destroyeth the palsie; if this be given to one a dying, a spoonful of it reviveth him; in the summer use one spoonful a week fasting, in the winter two spoonfuls.

_A Water for fainting of the Heart._

Take Bugloss and red Rose-water of each one pint, Milk half a pint, Anniseeds and Cinamon grosly bruised, of each half an ounce, Maiden-hair two handfuls, Harts-tongue one handful, both shred, mix all together, and distill it in an ordinary still, drink of it morning and evening With a little sugar.

_A Surfeit Water._

Take half a bushel of red Corn Poppy, put it into a large dish, cover it with brown Paper, and lay another dish upon it, set it in an Oven after brown bread is baked divers times till it be dry, which put into a pottle of good _Aqua vitae_, to which put Raisins of the sun stoned half a pound, six figs sliced, three Nutmegs sliced, two flakes of Mace bruised, two races of Ginger sliced, one stick of Cinnamon bruised, Liquorish sliced one ounce, Aniseed, Fennil-seed, and Cardamums bruised, of each one dram; put all these into a broad glass body, and lay first some Poppy in the bottom, then some of the other ingredients, then Poppy again, and so untill the Glass be full; then put in the _Aqua vitae_, and let it infuse till it be strong of the spices, and very red with the Poppy, close covered, of which take two or three spoonfuls upon a surfeit, and when all the liquor is spent, put more _Aqua vitae_ to it, and it will have the same effect the second time, but no more after.

_Dr._ Butlers _Cordial Water against Melancholly, &c. most approved._

Take the flowers of Cowslips, Marigolds, Pinks, Clove-gilly-flowers, single stock gilly-flowers, of each four handfuls, the flowers of Rosemary, and Damask Roses, of each three handfuls, Borage and Bugloss flowers, and Balm leaves, of each two handfuls; put them in a quart of Canary Wine into a great Bottle or Jug close stopped, with a Cork, sometimes stirring the flowers and wine together, adding to them Anniseeds bruised one dram, two Nutmegs sliced, _English_ Saffron two pennyworth; after some time of infusion, distill them in a cold Still with a hot fire, hanging at the Nose of the Still Ambergreece and Musk, of each one grain; then to the distilled water put White Sugar-candy finely beaten six ounces, and put the glass wherein they are into hot water for one hour. Take of this water at one time three spoonfuls thrice a week, or when you are ill, it cureth all melancholly fumes, and infinitely comforts the spirits.

_The admirable and most famous Snail Water._

Take a peck of garden shell snails, wash them well in small beer, and put them in a hot Oven till they have done making a noise, then take them out, and wipe them well from the green froth that is upon them, and bruise them shells and all in a stone Mortar, then take a quart of earth worms, scower them with salt, slit them & wash them well with water from their filth, and in a stone Mortar beat them to pieces, then lay in the bottom of your distilled pot Angelica two handfuls, and two handfuls of Celandine upon them, to which put two quarts of Rosemary flowers, Bears foot, Agrimony, red Dock Roots, Bark of Barberries, Betony, Wood sorrel, of each two handfuls, Rue one handful; then lay the Snails and worms on the top of the Herbs and Flowers, then pour on three Gallons of the strongest Ale, and let it stand all night, in the morning put in three ounces of Cloves beaten, six penniworth of beaten Saffron and on the top of them six ounces of shaved Harts-horn, then set on the Limbeck, and close it with paste, and so receive the water by pints, which will be nine in all, the first is the strongest, whereof take in the morning two spoonfuls in four spoonfuls of small Beer, and the like in the afternoon; you must keep a good Diet and use moderate exercise to warm the blood.