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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Take your oringes well coloured boyle them tender in water Shifting of them 6 or 7 times in the boyling put into the first water a handfull of salt and then beat them in a wooden bowle with a wooden pestel strain them through a piece of cushen canvis take the weight of them in Sugar and some what more then boyle it and dry & fashion it as before in ye 424 Re^ct.

Take any tender plummes and put them in an earthen pot and put your pot into a pot of Seething water and when they are dissolved strain all y^e water or liquor from them through a fair cloth and set the liquor by to make quiddenye of then strain the pulpe through a piece of cushen canvis take as much Sugar as the pulpe do weigh put to it as much water as will melt it and boyle it to a candie hight and boyle the pulpe of the plummes very well upon a chafendish of coles and put them hot together so boyle them with stiring then lay them upon a pye plate and fashion it & dry it as before put some pulpe of apples amongst the plumme pulpe or it will be tough.

To make marmalade of these plummes there is no difference but boyle it higher then your paste till it come clean from the bottom of ye skillet then box it.

When you have boyled your paste before said ready to fashion upon the pye plates put it up in gallypots and never dry it and that is all the Difference between conserve and paste, and so you may make conserve of any fruits this is for all hard bodyed fruits as quinces, pippins, oringes & lemons.

First dissolve your plummes as you did to make your paste strain through the liquor and pulpe and all to every pint of that take 3 quarters of a pound of Sugar and so boyle it untill it be somewhat thick that when you lay some of it upon a cold dish it will run no broader then pot it up.

Take a quart of that liquor and boyle it with half a dozen fair pippins pared and cut in small pieces then strain all the thinest from it and put to every pint of that liquor half a pound of Sugar and boyle it until it will stand upon the back of your spoon like quaking jelly, then pound it into your moulds your moulds being wett before and when it is almost cold turn it off unto a wet trencher so slive it into a box your box being wet also.

Take marmalade before it be cold & then mould it up in searched Sugar until it come to perfect paste then print it in your moulds & then dry it.

Take pippins apricocks pear plummes or peaches while they are green scauld them in hot water and peel them the peaches and apricocks Scrape the furr off them yⁿ boyle them very tender take as much Sugar as they weigh put to it as much water as will make a Sirrop to cover them then boyle them something leasurely and take them up then boyle the Sirrop until it be something thick that it will button upon a dish side and when they are cold pot them up together.

Take as much Sugar as they weigh and put not so much water to them as you did to the green for they will yield liquor of them selves boyle them not altogether so leasurely as you did the other if you do the Sirrop will turn red and so when you have boyled them take them up and pot them as aforesaid.

Take as much Sugar as they do weigh and as much water as will make a Sirrop to cover them then boyle them a little while in the Sirrop close covered and turn them very often for spoting them set them all night in their own Sirrop and on the morrow set them upon a pot of seething water and let them boyle no faster then the water seethe under them then when they be through sweet and tender take them up and pot them but let the Sirrop be boyled till it will button upon a dish side before it be poted.

Take as much Sugar as they do weigh and somewhat more and beat it very fine take a preserving pan or skillet lay a lay of Sugar and a lay of the fruit till you have laid all then take 6 spoonfulls of fair water as much as will wet the bottom of your pan then boyle them as fast as you can untill they be clear then boyle the sirrop until it will button upon a dish side then when they are cold pot them up together.

Pare them and core them and take as much Sugar as they weigh & to every pound of Sugar put but a wine pint of water put your quinces Sugar & water together and boyle them as fast as you can uncover’d and this may you preserve pippins.

Take some of the worst quinces and cut them in small pieces boyle them in water till it be strong of the quince put into in the boyling to every gallon 2 spoonfulls of Salt as much of english honey half a pint of white wine vinegar then strain it and when it is cold put it into a wooden vessel and take as many of your best quinces as will go into that liquor then stop them up very close that no air get into them and they will keep all the year.

After you have preserved them by Numb^r 435 dip them in warme water very sodainly to wash off the ropie Sirrop then strew them over with searched Sugar as you would do flower upon fish to fry and so set them in a warme oven or Stove 3 or 4 times and never let them be cold untill they be dry and they will look like sparkling diamonds.

Take plummes of any sort Rasberries are best put them in a stone jugg & when they are dissolved strain them through a fair cloth and take to a pint of that a pound of Sugar and put to it as much water as will melt it & boyle it to a candie hight boyle the liquor likewise in another possnet by them put them seething hot together boyle them a little while together with seething then put them into glasses made like marmalade boxes and so set them in a warm oven or stove in a drying heat let them stand so a fortnight or 3 weeks and never be cold remove them from one warm place to another that they may not be cold they will turn in a week beware you set them not to hot they will be tough & so every day turn them till they be dry & they will look very clear canded without and moist within.

Take pippins pears or plummes wash them out in warme water from that sirrop they are preserved in and strew them over with searched Sugar as you would do flour upon fish to fry them set them in a broad earthen pan that they may lie one by one then set them in a warme oven or stove to dry if you will candie them with all you must strew on Sugar 3 or 4 times in drying.

Take pears or pippins and lay them in an earthen pan one by one and bake them full but not let them brake then lay them upon seafe bottomes in an oven and so dry them up in a drying heat and so every day turn them till they be dry.

Take Spices or flowers or any dryed sucket any fruits after they be preserved and dry again lay them upon round wyers in an earthen pan the pan narrow at the bottom and broad on the top and take as much refine Sugar or Craseel powder you must neither take barberry Sugar nor maderous they are to fat put to it as much water as will melt it that is half a pint to every pound and something more and when your Sugar is all melt’d take the white of an egg and a dozen spoonfulls of fair water beat it together in a bason w^th a burchen rod till it come to a froth then put the froth of the egg into the hot Sirrop set it on the fire again and when it is boyled and when it riseth drop a drop or 2 of cold water amongst it then set it on the fire and scumme it then boyle it to a candie hight that is when it will draw like a thread between your finger and your thumbe then pour it seething hot into your pan amongst your fruit set it upon a cushen in a warme chimney corner cover it close with a blancket on the morrow pour out all the Sirrop that will run from it and then set your pot in a warme place again to dry pick up your wyer take of all your fruits lay them on paper to dry yⁿ box y^m.

Boyle them tender in water and then Candie y^m as you do Ringoe roots by Re^ct 356.

Take flowers of any Sort whatsoever and picke off the leaves from the flower and make a Sirrop of Sugar and put in the blossoms of your flowers as many as will go into the Sirrop boyle them with stiring until it be turned to Sugar again set it off the fire and with the back of a spoon stir them and bruise the sugar from them and they will be canded and no Sugar seen upon them.

Make a Sirrop of Sugar as before and take the blossoms of what flowers you will & sherd them on a trencher or beat them in a wooden dish then put in as many as will colour the Sirrop of that colour the flowers are of and boyle it with stiring till it will come clear from the bottom of the Skillet and so thick that it will scarce drop out of your spoon then pour it upon a wet trencher w^th a wet knife spread it abroad not very thin when it is cold cut it in square lozenges like square diamonds.

Take almonds and blanch them out of seething water beat them in a stone morter drop in now and then a drop or 2 of rosewater to keep them from oyling now & then strew in a handful of searched Sugar to bring it to paste when you have brought it to perfect paste rowle it abroad as thin as you will have it set an edge about it as about a tart then make little conceiptes to garnish it then set it in an oven as hot as for manchet and bake it lay wafers under it upon a double paper bake it on a pye plate, then ice it with the white of an egg rosewater and searched Sugar beaten together as thick as batter for fritters when it is half baked spread on this ice with a feather set it into the oven again when the ice is risen take it out stick in your garnishing in long cumfitts while it is hot then when it is cold gild it.

Take searched Sugar make it up to paste with gumdragon steep’d with rosewater when you have brought it to a perfect paste rowle it as thin as ever you can so print it in moulds & it will dry as it lies.

Take some of the Sugar plate print it in a mould made for a wallnut kernell and yellow it over with a little safforn water with a feather take search’d cinnamon and Sugar as much of the one as the other make it up to paste with gumdragon steep’d with rose water print that in a mould made like a wallnut shell & when they be dry close them together with a little gumdragon.

Take Sugar plate mould it in a little muske and ambergreese then rowle it as thin as paper and cut it square like lozenges like small diamonds then let it dry as it lyeth.

Take Searched Sugar a little of the white of an egg a little ambergreese and muske according to your taste and when you have beaten this to paste in an Alleblaster morter then mould it in a little annyseed finely dusted and make it up in loaves as big as crabs cut them about like manchet and when they be risen Something high take them forth upon the plate you baked them on remove them not till they cold for if they be they will breake.

Take half a peck of flour 4 eggs half a pint of ale yest an ounce and half of annyseeds make all these together in a loaf with a little sweet cream and a little cold water make it in the fashion of a dutch loaf something long cut it in good thick slices like toasts when it is 2 day old then rub it over with powder Sugar and lay it in a warme Stove and let it dry in and so you must Sugar it over 3 or 4 times & then box it.

Take almonds and blanche them take a quarter of a pound and 3 ounces of Searched Sugar beat these in a morter with a little of the white of an egg and rose water so beat it till it be a thicker than batter for fritters drop it upon wafers and so bake it.

Take almonds as you did for macaroons to a quarter of a pound an ounce of pine apple seeds bake it as before that is all the difference.

Take alleblaster moulds made in 3 pieces bind 2 pieces together water them very well an hour or 2 take as much sugar as will fill your mould by your own aime boyle it to a manus Christi that is till it be almost Sugar again then pour it into your mould very quick put on the lid of the mould & turn it round with your hand very quick & when it is cold take it out it will be whole and hollow.

Boyle it till it be almost Sugar again and the last drop of your spoon there will a hair drop from it as fine as the hair of your head.

Boyle your sugar till it will draw like a thread between your finger & thumbe.

Take Benjamine, Storax, Labdanum, of each half an ounce Muske, civit, of each six grains, 2 grains of ambergreese a dram of sweet balmesum beat all these together in a hot morter then rowle it up in beads as big or as little as you will have it while it is hot and so make holes in them and so use them.

Take Benjamine, Storax and Labdanum of each a like a little damaske powder orace powder a little, a little frankensense and mirr powder of Jewiper beat all these together to a paste in a hot morter and so make it up in the fashion of great black cloves & so burn them when you please it’s a pleasant smell.

After you have made your starch something thick put in some rose water w^ch musk and ambergreese have been Steed in all night and it will make your linnen to smell most pleasently.

Take benjamine, Storax, civit, muske and ambergreese with the oyle of Sweet balsame with a little orace flower water grind all these very well upon a painters stone and so wash your gloves with it and put them upon sticks & dry them the oyle of balsame keeps y^m supple that they will not dry stiff.

Take the moss of a sweet apple tree lay it in steep in rose water all one night stop the vessel very close that it is in then lay it a drying in a paper in a warme oven So steep it and dry it 3 times then beat it very fine and put to the powder of cloves the powder of sweet marjerom orace powder damaske powder as much musk and ambergreese as you please no civit for that will clam it then put it in a taffety bag and so use it.

Take the powder of Sage the powder of Winter Savery and the powder of Sweet marjerom the powder of cloves and mace a little nutmeg a little musk steep’d in the juice of lemons and white wine drink all these together a spoonfull at a time evening and morning w^th the juice of lemons amongst it.

Take the powder of Sage the Shavings of ivory put them amongst ye juice of lemons & every evening and morning rub your teeth therewith & it will make them both white and sweet.

Take a quart of fair water a pint of white wine the juice of 4 lemons put into these bean blossoms elder blossoms white lilly blossoms a handfull of them all put them amongst the wine and water and put into 4 wild dasie roots 4 marsh mallow roots and 2 or 3 bunches of wild tansie as much of femitary the weight of 2 pence in campheer put all these together in an earthen pot set the pot in warm aishes all night then in the morning strain it through a piece of white cotton clean washt and put it into a narrow mouth’d glass set the glass in the sun 3 or 4 days in the heat of the sun if there be any redness or pimples in the face take the white dung of a hen and so steep it in that water all one night then strain it again through the cloth wash your face with this water evening & morning if you wash your hands with any of this water put thereto 3 or 4 bruised almonds this is y^e most excellent water that ever was made to clear hands and face withall. Probatum Est.

Take mallows groundcel strawberry lavender cotten birtch leaves chickweed comfry parsley sage leaves bayleaves cammomile, Adderstongue oxeye of each 3 handfulls chop the herbs very small and beat them in a morter take of roses four pound frankensence 2 pound and set them upon the fire then put in hogsgrease 12 pound may butter clarified in the Sun 38 pound Sallet oyle 1 gallon Turpentine 4 pound verdigrease half a pound when all these are melt’d put in the herbs & let them boyle half a quarter of an hour and carefully stir while it is upon y^e fire then take it off and stir it a quarter of an hour after when it is cold put it into pots close covered and set them in a horse dunghill a yard deep for 21 days then take them out and put them altogether & set them on the fire again and boyle y^m a walme or 2 then strain it and put thereto 2 pound of oyle of spike so apply it to the place agrived gently warming it with one hand this is only to be made in may. Probatum Est.

Take 8 quarts of new milk from y^e cow strain’d put to it 4 or 5 quarts of cream strained and put to 8 quarts or little more of water very hot then put in the runnet & stir it together then cover it very close till it comes and so soon as it’s come put y^e cloth upon the cheese-vate & lade the curds as whole as you can into it & let it whey draw it self and when it hath done runing lay on ye cloth and the follower & a weight so let it stand a pretty while then shift it into a dry cloth and when it hath done weting the cloth it must be put into a piece of bays or cloth & lay it on y^e floor and in 9 or 10 days it will be for your eating.

Take 2 gallons of new milk put to it 2 quarts of thick cream then heat it some what more then blood warme then set it together with 2 spoonfulls of runnet, when it is run whey it not but set your fat ready which must be about half a yard high turned round like a pint but biger without a bottom it must be set upon a even board & the curd put into it and ever as the whey runeth from it, it must be filled up it will take a whole day to fill it, then let it stand and settle 3 days in the fat untill it be so hardned that you may take off the moulds without breaking when they be out salt them with white salt 3 or 4 hours at the most strew’d all over y^m but never put in pickle then wipe them over with a fair dry cloth as clean as possible the lest will best leper all the cheese so let them dry upon clean cloths in a window turne them every day and as they grow mouldy or fowle rub them easily with clean and dry clothes this proportion will make 2 cheeses. these cheeses are best to be made in may or september.

Take a pound of Sugar a quarter of a pound of ambergreese & of musk the 8th, 10th or 12th part let the Sugar be double refined beat it & incorporate it well with the amber and musk then take gumdragon steep it in oringe flower water Impast the Sugar with it make it into cakes dry them in the Shade and Sun take heed of using to much gum for a very little will serve besure to let your cakes dry well in the shade before you put them in the Sun or they will crack.

Take of orrice 4 pounds callamase half a pound benjamin a pound Storax a pound cloves a quarter of a pound civet half an ounce muske an ounce ointment of oringe flowers 2 ounces lignum alloes 2 ounces ambergreese half an ounce rose wood half a pound the amber civet musk and ointment of oringes must be mingled together & melt’d & you must either rub the roses with it or else some wool the wool will keep the smell longest to every pound of roses a pound of powder.

Take Damask rose buds and cut off the whites then beat them very small take half a pound of them when they are beaten and put to them 3 ounces of benjamine half a quarter of an ounce of muske as much of civet and as much ambergreese then mingle it all well together and make it up in little thin cakes and lay them upon rose leaves & dry them in the sun till they be very dry.

Take of orrice 8 pound callamase 2 pound damaske powder a pound cloves a pound gallingall half a pound benjamin half a pound Storax halfe a pound lavender a pound to every pound of rose leaves you must put a pound of powder.

Take the bear frame of a square table cover it over with such furniture you mean to preserve you must let your furniture touch the ground at the sides & ends of the frame to keep in the heat and vapor then take a chaffendish of charcole or cole of wood fire and put thereon a quantity of alloes sequetrina and a quantity of gallinger roots then put your chaffendish in the midst of the frame and let it remaine there untill y^e vapor be quite setled and the engredients consumed this absolutely at once ordering will destroy all the moths bred in your furniture & continually preserve such furnitures as is untouched.

Take a quantity of sharp small beer or ale put therein a quantity of alloes & a quantity of gallinger as aforesaid make it boyle 3 or 4 walmes untill ye alloes be dissolved then take a piece of woollen cloth dip it therein and wash over your chairs and stools therewith then put them to dry this will kill all the moths though bred in the seats amongst feathers flox or wool and refresh any colour’d cloth or stuff turkey workes or needel workes not altering the property of ye colours nor hurting the workes.

Take a quantity of orgull break it to a small powder then put it into some pewter platter then put it over a chaffendish of coles make it hot then put your carpet or curtain abroad upon a table afterwards take a brush made of swines hairs dip it therein and so rub over your carpet or curtain therewith this will take away all the spots and refresh the colour.

Take a quantity of wine vinegar put therein a quantity of rock allome make it boyle till the allome be dissolved then rub over your lace therein afterwards wash it over with clean water and castle soap this will make your lace very fair and fresh. Some rub it only w^th the powder of Common Palk burnt:

Take a quantity of wine vinegar & a quantity of allome let it boyle till ye allome be dissolved then take a piece of fine clean linnen cloth dip it therein & wash over your pictures therewith then let them dry and after they are dry take a little piece of fine linnen cloth dip it in linset oyle and so wipe over your picktures therewith then hang them in their places this will fetch off all y^e stains and make y^e pictures fresh.

Take a quantity of wheat flour and a quantity of yellow wax put it into clean water make it boyle and stir it well together untill the wax be clear dissolved then let it cool and after it is cold use it after this manner, take your bedtike turn the wrong side outwards and spred it abroad upon a table then take a brush made of swines hairs dip it therein rub over every place of your bed tike therewith and put it to dry this will make your bed thick and strong & cause that no feathers shall come out nor dust enter in.

Take clean water, wax and flour make it boyle and stir it well together untill the wax be dissolved and when your wax is dissolved take a quantity of cloves beaten to powder and a quantity of sweet water or damaske rose water cast it therein Stir it well together and when it is cold dress your bed therewith according to ye last receipt this done you shall smell your bed all over ye chamber wⁿ it cometh to the heat of the body it’s both comfortable to ye head and stomach and not offencive to a woman in child bed.

Run the morning milk as you ussially do Stir and sink it when it is well whey and gather’d put it in a great vate press it very little then put it in a great trendell and break it very small and mix with it good store of runnet(?) and all the butter that can be made of the evening cream well beat from the butter milk they must be so wrought together that you may not discern the one from the other then put it in a great vate that will hold a peck at lest in a large cloth well fastned y^t the curd worke not forth you must press it by degrees and not put on the full weight at first change it in a dry cloth at noon and salt it well it must stand in the press 2 days & 2 nights puting twice a day in fresh cloths it must not be eat under 2 years old at soonest neither made in a little quantity.

Take such a number as you intend to keep out of the ship before they are wash’d strow 2 inches of wood aishes finely sift’d in the bottom of a box or barrell then lay the oringes in rowes to that they may neither touch one another or the sides of the box then sifting 2 inches thick of aishes more over them and place so many rowes of oringes after the same manner as the box or barrell will hold.

Take your quinces that are full ripe look yellow without spots & fresh gather’d from the tree pare them and quarter them and cut out their core very clean and take their weight in good refined Sugar then take some of your other quinces that are not so purely fine quarter them & core them only and beat them in a stone morter so small as with adding a spoonfull or two of fair water now & then to them you may gett the juice out of them then strain and wring them very hard through a thin cloth or boulter geting as much juice from them as possible you can and for want of this juice in case you have not quinces enough to make it up you may take the pareings and cores of those you intend for marmalade with the addition of a few ordinary quinces more & boyle them in a quantity of fair water till the quinces & pareings are tender and the water very strong of them then strain it and let it stand till it be throughly cold and to every pound of quinces and Sugar take a full pint or something more of this liquor or ye juice before mentioned and pour it into your quarter’d quinces alone & let them boyle in it till they are very tender then mash them well together with a spoon but break not your quinces to small but leave some pretty big bitts and then put in your sugar being first finely beaten stirring it altogether and makeing it boyle if you intend to have it red marmalade you must keep it continually boyling very close cover’d and stir’d hard from ye bottom or it will soon burn when ye Sugar is in it & when you perceive it grow red & come to a pure cherry colour w^ch with long constant boyling and stiring it will be then warme your glasses at the fire lest they break & so put in into them as fast as you can and keep it in a moderately hot Stove all ye year for your use.

Take half an ounce of benjamin half an ounce of damase rose leaves a quarter of an ounce of Storax beat these very small severally then sift them and mingle the powder then take some gumdragon steep’d in rose water 24 hours and make it into a stiff past then take 4 grains of ambergreese 4 grains of musk and 2 of civit grind these together with a little juice of Lemon till they are dissolved then anoint the hand with essence of jessamie or roses & work the past well with the musk and amber if it be to limber put in powder of roses if to stiff a little rose water then weigh them of an equal weight and rowle them up in your hand but while they are wet make holes through them with a bodkin dry them betwixt 2 papers.

Take tongues par-boyled cut the roots and hard all off then to 4 pound of meat take 8 pound of the best sewit cut the tongues in little square pieces like dice then shred it fine do the sewit the same then put it to the meat by degrees and stir it lightly to keep it from lumping then chop meat and sewit together & sift it through a fine split sive save the lumps that remain behind chop them again and sift them as before till all are gone to this proportion of meat and sewit take half an ounce of nutmegs half an ounce of cinnamon almost as much mace half a quarter of an ounce of cloves beat the spice all but the nutmegs very fine then sift it through a sive as you strain water grewel through let your sive be very dry that done and your meat ready then put in your spice and salt to your taste 2 pound and a half of the best raisons of the Sun Stoned and shred as fine as can be dates half a pound shred as fine as the raisons, cittern above a quarter of a pound, a quarter of a pound of canded lemon not quite a quarter of a pound of canded oringe shred them but not so fine as the rest 10 or a dozen of the best pippins par’d and shred as fine as can be but neither pare nor shred them till just you put them into y^r meat then rub in everything severally into your meat & well without clodding have 4 pound of the best currants clean wash’d pick’d and dryed 2 pound of Sugar or something better beat fine a quarter of a pint of the best rose water of the best canary a pint and a quarter, 3 quarters of a pint of the best verges lay more sliced cittern on the top of the pyes if you keep any of the meat by to make up after the first time stir it well every day & do not put in the juice of Lemon for it will not do well to stand in long you must mingle your Sack rosewater & verges together then turn up your meat and sprinkle it in by degrees y^t all the meat may fare alike & not Lump to this quantity you may put the juice of 2 lemons but not to stand in longer then just while you make y^m up.

When roses are blown, take a quart of good aquavite in a glass with a narrow neck and when the roses are half blown take a handfull of the leaves without ye seed put them into the glass and when the marioran bloweth & the Apiastrum take then a handfull of their buds chop them small and put them into the glass Take also cloves nutmegs cinnamon mace cardamum of each an ounce & a half bruise all these grossly and put it in the glass and when the lavender and rosemary are blown add a handfull of each flowers also shake them well together and stop it close let it stand 10 days in a hot sun it must be used by anointing the temples and nostrells it fortifieth and Corroborateh the head and memory.

Take Saxafrage, Pellitory of the wall parsley, mother of time of each a handfull clean pickt 3 or 4 radish roots scrap’t and sliced steep these in a gallon of new milk at night cover it close distill it in the morning in a common still let it run while good mix it all of a strength take 6 spoonfulls of this water with as much white or renish with a little nutmeg & sugar just warmed and drink it nights & mornings 3 days before the new and the full of the moon for a year together. Probatum Est.

Dissolve on the coals an ounce and half of virgins wax and put to it as much Spermacitti as will lye on a shilling and a spoonfull of oyle of sweet almonds a few drops of oyle of cloves dip your cloths in it and when they are cold wring them in a cloth and clap them between your hands.

Take 2 pound of almonds stamp them with rose water strain them into a quart of thick cream washing them through with a little of the cream till you have got out the best of them but reserve one spoonfull to put to it without straining put to it 14 whites of eggs well beaten sweeten & bake it as you please.

Half a pound of almonds stamp’d with rosewater the whites of 4 eggs whipt to froth with 2 spoonfulls of rosewater half a pound of double refined Sugar 2 spoonfulls of rice flour both searched fine mix it in a bason & set it on hot coals keep stiring it till tis boyling hot lay wafers on white papers and put this on them bake them in a quick oven.

Take a breast of veal lard it pretty thick with great lards then brown it very well in a frying pan put it into a stew pan with some of the butter it was fry’d in flower it and let it fry there a little then put in gravie or strong broth almost to cover it & let it stew till tis tender then season it with pepper, salt, mace nutmeg Sweet herbs, an onion put in 2 or 3 Sweet breads slicet some pallats 6 yolks of eggs put in juice of lemon or verjuice a quarter of a pound of butter dish it on toast and pour the sauce over it.

2 ounces of conserve of red roses 2 ounces of honey 60 grains of mastick 60 grains of libanum 20 drops of Sulphur or as much as will make it sharp and make it all up together in an Electuary & tyed up close which will serve for half a year or a year and take the quantity of a nutmeg first in the morning and last at night.

Take a spoonfull of mustard 2 spoonfulls of honey & a spoonfull of good oyle or oyle of sweet almonds a spoonful of vinegar or good crab verjuice or wine vinegar if not to sharp beat it well together and take it in bed and swallow it down by degrees tye it up close it will keep but a little time take a quarter of a spoonfull at a time mornings and last at night.

Take a pint of posset drink cut 5 large lent-figgs in small thin slices a stick of liquorish stript small and about half a spoonfull of annyseeds bruised put these into the posset drink boyle them till almost half be consumed drink it hot as you go to bed.

Bake your Damosens and take the juice only a good quantity and put Sugar thereto about the weight of your liquor so boyle it & scumme it clean then let it stand till it be cold then put it in your damosens raw as many as your juice will cover and stop them up close to keep all the year.

Take mallows orpine dandelion brooklime St Johns wort Elder leaves of each one handfull boyle all these together in the fleck of a pig or fresh butter for the space of 2 hours under a soft fire yn strain it and keep it for use.

Take of pitch and bees wax of each a quarter of a pound & of rozen half a pound & 4 pennyworth of venice turpentine add thereunto so much of the healing ointment as your own reason will direct you that may serve to make it up into a plastering salve all these must be boyled and stir’d together untill they are well incorporated you may observe that a little of the ointment being put in will serve for the incorporating & dissolving the other ingredients after these are boyled together you are to pour them into a vessel of fair water and then break & worke them well together and then make them up into rowles for use.

Take an ounce of beeswax and 2 ounces of Rozin and one penny worth of venice turpentine and boyle them together with so much deers sewit as will consolidate them into a Salve when these are boyled together strain them for use if you cannot get deers sewit you may take the best sheeps sewit.

Take all the herbs before named in the healing ointment & boyle them in beer for an hour then strain out the herbs and thicken the liquor w^th oatmeal or bread then boyle it well until it become a thick poultise and yⁿ put into it oyle or fresh liquor If the maladye ye poultise is to be apply’d unto requires speedy breaking then boyle together w^th ye herbs an handful or less of white lilly mores this poultise is very usefull for all sorts of swellings.

Take of the poppie flowers pluck them from the stalks then sift y^m from the seeds and weigh out 4 pounds then steep them in 3 gallons of strong ale and with them half a pound of liquorish and half a pound of annyseeds and let them steep a whole night then distill them in your limbeck the first runing will be very strong the second somewhat smaller when you have drawn a quart or 2 then take 2 handfulls of poppie flowers being pickt and sift’d and let them lye in the water 5 or 6 days till it comes to the colour of a peal claret wine and upon any indisposition of the stomach sickness or surffit 5 or 6 spoonfuls of this is very cordiall the 2 quarts will be strong and you must strain out the leaves after 5 or 6 days. Probatum est.

Take of ale measure 6 gallons of strong ale one pound of liquorish half a pound of annyseeds 2 pound of red poppey one ounce of cloves one ounce of nutmegs one ounce of cinnamon and one ounce of ginger bruise the cloves gently and slice all the rest of ye spices take likewise half a pound of figs a quarterne of dates a pound of raisons of the Sun Stoned lay all these in steep over night in the ale then take a quarter of a pound of white Sugar candy finely beaten and put it into your glass which receives your distillation put the first and second runing together otherwise it will be to strong you may put in a grain or 2 of ambergreese & a handfull of poppie leaves to colour it.

Take of Nerve oyle Frankinsence Brandy Venice turpentine and black soap of each a convenient quantity melt them together and chafe it well in with your hand and hold a red hot iron or fire shovel to it whilst you are doing of it to force it the better in. You may add a little quantity of gum anomy. Probatum est.

Take a pound of liquorish a quart of Isope water the 3^d part of a quart of red rose water Sugar candy one pound confection of alkermise 2 ounces ambergreese 80 grains musk 50 grains unicornes horn 30 grains prepared pearl 2 drams beasor stone 40 grains Harts horne half an ounce take your liquorish scrape it and slice it then beat it to powder and put it into a silver or earthern pipkin and let it stand on a soft fire simpering till it be reasonably thick then strain it through a searce and put in the Sugar candie finely beaten then set it in the sun where no rain comes stiring it together once in 4 or 5 days you must make it in april & it must stand close cover’d in the Sun (stiring it as aforesaid) the space of 2 months at least wⁿ it hath been thus dryed you must take your other ingredients and with some of the liquor grind them in a smooth stone morter or on a perfumers stone till these be very fine then mix them well together with the rest & set it again in the Sun 3 months more or till it be hard enough to box up still stiring it as aforesaid every 4 or 5 days.

Take groundsell seed and Saxaifrage seed of each an ounce filipendula half an ounce white amber and corrall white and red of each a quarter of an ounce make all these into a fine powder and mix them well together and of this give the patient one spoonfull each morning while it last in broth or pottage and it will help and deffend him from the stone that it never will come again.

Take of alloes Sickatryna and beat it in 2 spoonfulls of english honey half a pint of white wine vinegar and a little piece of allome boyle these together till they be thick then make a plaister thereof on a piece of leather and apply it to the navel of the belly as hot as may be suffred it cureth the ague and killeth wormes.

Take venice turpentine and white frankinsence finely powdered and strew it into your turpentine till it be stiff enough not to run abroad well mingling it together with a knife then spread it on round pieces of leather 2 inches and half over for a man & less for children and when you have spread over your plaister with this liquid turpentine and frankinsence mingled as before then strew on more of the powder finely search’d and so let them lay and dry till a white paper will not stick to them and so puting papers between each plaister lay them up for use & when you use them warme them and apply them to the navel a little before the fit comes & let it lay on till they fall off themselves if one plaister cures not then use a 2^d and so a 3^d but a 1^st seldom fails. Probatum est.

Take 4 ounces of may butter 2 ounces of virgins wax 2 scruples of tutty fully prepared 2 scruples of camphir 4 spoonfulls of white or red rose water melt the butter and wax and then put in all the materialls and besure to keep it stiring till it be quite cold when there is occasion to use it take a little of it and put it into the palme of your hand & when it is softned then with your finger anoint all about it on the outside of your eyes and the temples the last thing you do when you go to bed if there should be occasion to wash ye eyes in the morning white or red rose water is best.

Take 2 pound of flour a pound and half of butter 2 eggs 3 spoonfulls of Sack make the paste not to stiff with cold water work it very smooth rowle it out 4 square beat up your butter lay it on in thin slices strewing flour between rowle it up again till ye butter is used up in a sheet as thick as a finger half an hour will bake it.

Take 2 ounces of white copperas and a quarter of an ounce of camphir put them into some little earthen pot and set it in hot embers and stir it till it be melted and dryed again to a powder then take 2 ounces of boel-armeniack and beat it small and mix it with the other powder when this is done take 2 pottle of spring water and let it boyle till a quarter of it be consumed then take it off and put half of the powder into it So put it into a glass and keep it for your use it will keep a long time before you dress any wound (shake the glass well then let it settle again least any of the powder should be amongst it when you dress the wound and so eat into the flesh) which having washt well fould a clout 6 or 8 double weting it throughly with ye same water and lay it on the wound then take another clout 8 or 10 times double as near as you can guess to the bigness of the wound or a thought less and lay it on the other cloth as wet as the former full in the mouth of the wound and so bind it on with a swath or rowler it is excellent good for men to use y^t have le grand veroll aue vierge pour le laver. Probatum est.

Take wormwood southernwood sanicle white bottles Ragwort plantin ribwort woodbins oake-buds dandelyon mugwort dayseyes roots and all bramble buds herbgrease violet leaves strawberry leaves Suinquefoyle, angellicoe, adderstongue scordium wood bittoney agrimoney hawthorne buds bugle lungewort avens comfry mints Scabious and pimpernell these herbs are to be gather’d pick’d and dryed in may month then put them in severall papers & so keep them all the year but the buds are to be gather’d at their first comeing forth when you make it take one handfull of each sort a pottle of fair water and a quart of white wine boyle these together till half be boyled away then strain the liquor from the herbs and put to it a pint of honey then boyle it a little till you have scummed it then take it off and let it coole & keep it, close stop’d let the patient take 3 spoonfulls of it morning & evening first & last but if for a child 2 spoonfulls is sufficient.