Country
Contentments
,
OR
The
approued
Booke
called
the
English
Hous-wife
.
Containing
all
the
vertuous
knowledges
and
actions
both
of
minde
and
body
,
which
ought
to
bee
in
any
compleat
Hous-wife
,
of
what
degree
or
calling
soeuer
.
CHAP.
I.
Of
the
inward
vertues
of
the
minde
which
ought
to
be
in
euery
Hous-wife
.
And
first
of
her
generall
knowledges
both
in
Phisicke
and
Surgerie
,
with
plaine
approued
medicynes
for
health
of
the
House-hold
,
also
the
extraction
of
excellent
Oyles
fit
for
those
purposes
.
HAuing
already
in
a
summary
briefenesse
passed
through
those
outward
parts
of
husbandrie
which
belong
vnto
the
perfit
Husbandman
,
who
is
the
father
and
master
of
the
family
,
and
whose
office
and
imployments
are
euer
for
the
most
part
abroad
,
or
remoued
from
the
house
,
as
in
the
field
or
yarde
:
It
is
now
meete
that
we
descend
in
as
orderly
a
method
as
wee
can
,
to
the
office
of
our
english
Hous-wife
,
who
is
the
mother
and
Mistris
of
the
family
,
and
hath
her
most
generall
imployments
within
the
house
;
where
from
the
generall
example
of
her
vertues
,
and
the
most
approued
skill
of
her
knowledges
,
those
of
her
family
may
both
learne
to
serue
God
,
and
sustaine
man
in
that
godly
&
profitable
sort
which
is
required
of
euery
true
Christian.
A
Hous-wife
must
be
religious
First
then
to
speake
of
the
inward
vertues
of
her
minde
;
shee
ought
,
aboue
all
things
,
to
be
of
an
vpright
and
sincere
religion
,
and
in
the
same
both
zealous
and
constant
;
giuing
by
her
example
,
an
incitement
and
spurre
vnto
all
her
family
to
pursue
the
same
steppes
,
and
to
vtter
forth
by
the
instruction
of
her
life
,
those
vertuous
fruits
of
good-liuing
,
which
shall
be
pleasing
both
to
God
and
his
creatures
;
I
do
not
meane
that
herein
she
should
vtterforth
that
violence
of
spirit
which
many
of
our
(
vainely
accounted
pure
)
women
do
,
drawing
a
contempt
vpon
the
ordinary
Ministery
,
and
thinking
nothing
lawful
but
the
fantazies
of
their
own
inuentions
,
vsurping
to
themselues
a
power
of
preaching
and
interpreting
the
holy
word
,
to
which
only
they
ought
to
be
but
hearers
and
beleeuers
,
or
at
the
most
but
modest
perswaders
,
this
is
not
the
office
either
of
good
Hous-wife
or
good
woman
.
But
let
our
english
Hus-wife
be
a
godly
,
constant
,
and
religious
woman
,
learning
from
the
worthy
Preacher
&
her
husband
,
those
good
examples
which
shee
shall
with
all
carefull
diligence
see
exercised
amongst
her
seruants
.
In
which
practise
of
hers
,
what
particular
rules
are
to
be
obserued
,
I
leaue
her
to
learne
of
them
who
are
professed
Diuines
,
and
haue
purposely
written
of
this
argument
;
onely
thus
much
will
I
say
,
which
each
ones
experience
will
teach
him
to
be
true
,
that
the
more
carefull
the
master
and
mistris
are
to
bring
vp
their
seruants
in
the
dayly
exercises
of
Religion
toward
God
,
the
more
faithfull
they
shall
find
them
in
all
their
businesses
towards
men
,
and
procure
Gods
fauour
the
more
plentifully
on
all
the
household
:
&
therefore
a
small
time
morning
and
euening
bestowed
in
prayers
,
and
other
exercises
or
religion
,
will
proue
no
lost
time
at
the
weekes
end
.
Next
vnto
this
sanctity
&
holinesse
of
life
,
Shee
must
bee
temperate
.
it
is
meete
that
our
English
Hous-wife
be
a
woman
of
great
modesty
and
temperance
as
well
inwardly
as
outwardly
;
inwardly
,
as
in
her
behauiour
and
cariage
towards
her
husband
,
wherein
she
shall
shunne
all
violence
of
rage
,
passion
and
humour
,
coueting
lesse
to
direct
then
to
bee
directed
,
appearing
euer
vnto
him
pleasant
,
amiable
and
delightfull
;
and
though
occasion
,
mishaps
,
or
the
misgouernement
of
his
will
may
induce
her
to
contrarie
thoughts
,
yet
vertuously
to
suppresse
them
,
and
with
a
milde
sufferance
rather
to
call
him
●ome
from
his
error
,
then
with
the
strength
of
anger
to
a●ate
the
least
sparke
of
his
euill
,
calling
in
her
minde
that
euill
and
vncomely
language
is
deformed
though
vttered
euen
to
seruants
,
but
most
monstrous
and
vgly
when
it
appeares
before
the
presence
of
a
husband
:
outwardly
,
as
in
●er
apparrell
and
dyet
,
both
which
she
shall
proportion
according
to
the
competency
of
her
husbands
estate
&
cal●ing
,
making
her
circle
raither
straight
then
large
,
for
it
is
a
rule
if
we
extend
to
the
vttermost
we
take
away
increase
,
if
we
goe
a
hayre
breadth
beyond
we
enter
into
consumption
:
but
if
we
preserue
any
part
,
we
build
strong
sorts
against
the
aduersaries
of
fortune
,
prouided
that
such
preseruation
be
honest
and
conscionable
:
for
as
lauish
prodigality
is
brutish
,
so
miserable
couetousnesse
is
hellish
.
Let
therefore
the
Hus-wifes
garments
becomely
and
strong
,
Of
her
garments
.
made
as
well
to
preserue
the
health
,
as
adorne
the
person
,
altogether
without
toyish
garnishes
,
or
the
glosse
of
light
colours
,
and
as
farre
from
the
vanity
of
new
and
fantastiq●e
fashions
,
as
neere
to
the
comely
imitations
of
modest
Matrons
;
let
her
dyet
be
wholesome
and
cleanly
,
prepared
at
due
howers
,
and
Cookt
with
care
and
diligence
,
let
it
be
rather
to
satisfie
nature
then
our
affections
,
Of
her
diet
.
and
apter
to
kill
hunger
then
reuiue
new
appetites
,
let
it
proceed
more
from
the
prouision
of
her
owne
yarde
,
then
the
furniture
of
the
markets
;
and
let
it
be
rather
esteemed
for
the
familiar
acquaintance
she
hath
with
it
,
then
for
the
strangenesse
and
raritie
it
bringeth
from
other
Countries
.
Her
generall
vertues
.
To
conclude
,
our
English
Hus-wife
must
bee
of
chast
thought
,
stout
courage
,
patient
,
vntyred
,
watchfull
,
diligent
,
witty
,
pleasant
,
constant
in
friendship
,
full
of
good
neghbour-hood
,
wise
in
discourse
,
but
not
frequent
therein
,
sharpe
and
quicke
of
speech
,
but
not
bitter
or
talkatiue
,
secret
in
her
affaires
,
comfortable
in
her
counsels
,
and
generally
skilfull
in
the
worthy
knowledges
which
doe
belong
to
her
vocation
,
of
all
,
or
most
part
whereof
I
now
intend
to
speake
more
largely
.
OF
Her
vertues
in
phisicke
.
To
begin
then
with
one
of
the
most
principall
vertues
which
doth
belong
to
our
English
hous-wife
;
you
shall
vnderstand
,
that
sith
the
preseruation
and
care
of
the
family
touching
their
health
and
soundnesse
of
body
,
consisteth
most
in
the
diligence
:
it
is
meet
that
shee
haue
a
phisicall
kinde
of
knowledge
,
how
to
administer
many
wholsome
receits
or
medicines
for
the
good
of
their
healthes
,
as
well
to
preuent
the
first
occasion
of
sicknesse
,
as
to
take
away
the
effects
and
euill
of
the
same
when
it
hath
made
seazure
on
the
body
.
Indeede
we
must
confesse
that
the
depth
and
secrets
of
this
most
excellent
art
of
phisicke
,
is
farre
beyond
the
capacity
of
the
most
skilfull
woman
,
as
lodging
onely
in
the
brest
of
the
larned
Professors
,
yet
that
our
hous-wife
may
from
them
receiue
some
ordinary
rules
,
and
medicines
which
may
auaile
for
the
benefit
of
her
family
,
is
(
in
●ur
common
experience
)
no
derogation
at
all
to
that
wor●hy
Science
:
Neither
do
I
intend
heere
to
lead
her
minde
with
all
the
Symptomes
,
accidents
,
and
effects
which
goe
●efore
or
after
euery
sicknesse
,
as
though
I
would
haue
her
〈◊〉
assume
the
name
of
a
Practitioner
,
but
onely
relate
vnto
her
some
approued
medicines
,
and
old
doctrines
which
●aue
been
gathered
together
,
and
deliuered
by
common
●xperien●e
,
for
the
curing
of
those
ordinary
sicknesses
which
daily
perturbe
the
health
of
Men
and
Women
.
First
then
to
speake
of
Feuers
or
Agues
,
Of
feuers
in
generall
.
the
Hus-wife
shall
know
those
kinds
thereof
,
which
are
most
familiar
&
●rdinary
,
as
the
quotidian
or
dayly
ague
,
the
Tertian
or
euery
other
day
ague
,
the
quartan
or
euery
third
dayes
a●●e
,
the
Pestilent●
which
keepeth
no
order
in
his
fits
,
but
〈◊〉
more
dangerous
and
mortall
:
And
lastly
the
accidentall
●●uer
which
proceedeth
from
the
receit
of
some
wound
〈◊〉
other
,
painefull
perturbation
of
the
spirits
.
There
bee
●●ndry
other
feuers
which
comming
from
consumptions
,
and
other
long
continued
sicknesses
,
doe
altogether
sur●●sse
our
Hus-wiues
capacity
.
First
then
for
the
quotidian
feuer
,
Of
the
quotidian
.
(
whose
fits
alwaies
last
●●o●e
twelue
howers
)
you
shall
take
a
new
laid
egge
,
and
●pening
the
crowne
you
shall
put
out
the
white
,
then
fill
to
the
shell
with
very
good
Aquauitae
,
and
stirre
it
and
the
yoke
very
well
together
,
&
then
as
soone
as
you
feele
your
●old
fit
begin
to
come
vpon
you
,
suppe
vp
the
egge
,
and
●ither
labour
till
you
sweate
,
or
else
laying
great
store
of
●oathes
vpon
you
,
put
your selfe
in
a
sweat
in
your
bed
;
and
thus
doe
whilst
your
fits
continue
,
and
for
your
drinke
●●t
it
be
onely
coole
posset
ale
.
For
a
single
Tertian
feuer
,
Of
the
single
Tertian
.
or
each
other
dayes
ague
;
take
〈◊〉
quart
of
posset
ale
,
the
curde
being
well
drained
from
the
same
,
and
put
thereinto
a
good
handfull
of
Dandilion
,
and
then
setting
it
vpon
the
fire
,
boyle
it
till
a
fourth
part
bee
consumed
,
then
as
soone
as
your
cold
fit
beginneth
,
drinke
a
good
draught
thereof
,
&
then
either
labour
till
you
sweat
,
or
else
force
your selfe
to
sweate
in
your
bed
,
but
labour
is
much
the
better
,
prouided
that
you
take
not
cold
after
it
,
and
thus
doe
whilst
your
fits
continue
,
and
in
all
your
sicknesse
let
your
drinke
bee
posset
ale
thus
boyled
with
the
same
herbe
.
Of
the
accidentall
Feuer
.
For
the
accidentall
Feuer
which
commeth
by
meanes
of
some
dangerous
wound
receiued
,
although
for
the
most
part
it
is
an
ill
signe
,
if
it
be
strong
and
continuing
,
yet
many
times
it
abateth
,
&
the
party
recouereth
when
the
wound
is
wel
tended
and
comforted
with
such
souereigne
balmes
&
hot
oyles
as
are
most
fit
to
bee
applyed
to
the
member
so
grieued
or
iniured
:
therefore
in
this
feuer
you
must
respect
the
wound
from
whence
the
accident
doth
proceed
,
and
it
recouereth
,
so
you
shall
see
the
feuer
wast
and
diminish
.
Of
the
Feuer
hettick
For
the
Hettique
feuer
,
which
is
also
a
very
dangerous
sicknesse
,
you
shall
take
the
oyle
of
Violets
,
&
mixe
it
with
a
good
quantity
of
the
pouder
of
white
Poppy
seed
finely
searst
,
and
therewith
annoynt
the
small
&
raines
of
the
parties
backe
,
euening
and
morning
,
and
it
will
not
onely
giue
ease
to
the
feuer
,
but
also
purge
and
cleanse
away
the
dry
scalings
which
is
ingendred
either
by
this
or
any
other
feuer
whatsoeuer
.
For
any
Feuer
.
For
any
Feuer
whasoeuer
,
whose
fit
beginneth
with
a
cold
.
Take
a
spoonefull
and
a
halfe
of
Dragon
water
,
a
spoonefull
of
Rosewater
,
a
spoonefull
of
running
water
,
a
spoonefull
of
Aquavite
,
and
a
spoonefull
of
Vinegar
,
halfe
a
spoonefull
of
Methridate
or
lesse
,
and
beate
all
these
well
together
,
&
let
the
partie
drinke
it
before
his
fit
beginne
.
It
is
to
bee
vnderstood
that
al
feuers
of
what
kind
soeuer
they
bee
,
Of
thirst
in
Feuers
.
and
these
infectious
diseases
,
as
the
Pestilence
,
plague
and
such
like
,
are
thought
the
inflamation
of
the
blood
,
insiuely
much
subiect
to
drought
;
so
that
,
should
the
party
drinke
as
much
as
he
desired
,
neither
could
his
body
containe
it
,
nor
could
the
great
abundance
of
drinke
do
other
then
weaken
his
stomacke
,
and
bring
his
body
to
a
certaine
destruction
:
Wherefore
,
when
any
man
is
so
ouer
pressed
with
desire
of
drinke
,
you
shall
giue
him
at
conuenient
times
,
either
posset
ale
made
with
cold
hearbs
;
as
sorrell
purslen
,
violet
leaues
,
lettice
,
spinage
,
and
such
like
,
or
else
a
Iulip
made
as
before
said
in
the
pestilent
feuer
,
or
some
almond
milke
:
and
betwixt
those
times
,
because
the
●se
of
these
drinkes
will
grow
wearisome
and
lothsome
to
●he
patient
,
you
shal
suffer
him
to
gargil
in
his
mouth
good
wholesome
beare
or
ale
,
which
the
patient
best
liketh
,
and
hauing
gargled
it
in
his
mouth
,
to
spit
it
out
againe
,
&
then
to
take
more
,
and
thus
to
doe
as
oft
as
he
pleaseth
;
till
his
mouth
be
cooled
:
prouided
that
by
no
meanes
he
suffer
any
of
the
drinke
to
goe
downe
,
and
this
will
much
better
asswage
the
heate
of
his
thirst
then
if
he
drinke
;
and
when
appetite
desireth
drinke
to
goe
downe
,
then
let
him
take
either
his
Iulip
,
or
his
almond
milke
.
To
make
a
pultis
to
cure
any
sore
,
For
any
ague
sore
.
take
elder
leaues
and
seeth
them
in
milke
,
till
they
bee
soft
,
then
take
them
vp
and
straine
them
;
and
then
boyle
it
againe
til
it
be
thicke
,
&
so
vse
it
to
the
sore
as
occasion
shall
serue
.
For
the
Quartain
Feuer
or
third
day
ague
,
For
the
quartaine
Feuer
.
which
is
of
all
feuers
the
lougest
lasting
,
&
many
times
dangerous
,
because
many
times
consumptions
,
blacke
iaundys
,
and
such
like
mortall
sicknesses
follow
it
:
you
shall
take
Methridate
and
spread
it
vpon
a
lymon
slice
,
cut
of
a
reasonable
thicknes
,
a●d
so
as
the
lymon
bee
couered
with
the
Methridate
;
then
bind
it
to
the
pulse
of
the
sicke
mans
wrist
of
his
arme
about
an
houre
before
his
fit
doth
beginne
,
&
then
let
him
goe
to
his
bed
made
warme
,
and
with
hot
cloathes
laid
to
the
soales
of
his
feete
,
and
store
of
clothes
laid
vpon
him
,
let
him
trie
if
he
can
force
himselfe
to
sweat
which
if
he
do
,
then
halfe
an
houre
after
he
hath
sweate
,
hee
shall
take
hot
posset
ale
brewed
with
a
little
Methridate
,
and
drinke
a
good
draught
thereof
,
and
rest
till
his
fit
bee
passed
ouer
:
but
if
he
be
hard
to
sweate
,
then
with
the
said
posset
ale
also
you
shall
mix
a
few
bruised
any-seeds
,
To
make
one
sweat
.
and
that
will
bring
sweate
vpon
him
:
and
thus
you
shall
doe
euery
fit
till
they
begin
to
cease
,
or
that
sweate
come
naturally
of
it
owne
accord
,
which
is
a
true
signe
that
the
sicknesse
decreaseth
.
Of
the
pestilent
Feuer
.
For
the
pestilent
Feuer
,
which
is
a
continuall
sicknesse
full
of
infection
,
and
mortality
,
you
shall
cause
the
party
first
to
bee
let
blood
,
if
his
strength
will
beare
it
:
then
you
shall
giue
him
coole
Iulyps
made
of
endife
or
succorie
water
,
the
sirrop
of
Violets
,
conserue
of
Barberries
,
and
the
iuice
of
Lymons
,
well
mixed
&
simboliz'd
together
:
Also
you
shall
giue
him
to
drink
Almond
milke
made
with
the
dewition
coole
hearbs
,
as
violet
leaues
,
strawberrie
leaues
;
french
mallowes
,
pursline
,
and
such
like
;
and
if
the
parties
mouth
shall
through
the
heate
of
his
stomacke
,
or
liuer
inflame
or
grow
sore
,
you
shall
wash
it
with
the
syrop
of
mulberries
;
and
that
will
not
onely
heale
it
,
but
also
strengthen
his
stomacke
.
If
(
as
it
is
most
common
in
this
sicknesse
)
the
party
shall
grow
costiue
,
you
shall
giue
him
a
suppositary
made
of
honie
,
boild
to
the
height
of
hardnesse
,
which
you
shall
know
by
cooling
a
drop
thereof
,
and
so
if
you
find
it
hard
,
you
shall
then
know
that
the
hony
is
boiled
sufficiently
;
then
put
salt
to
it
,
and
so
pouder
it
in
water
,
and
worke
it
into
a
roule
in
the
manner
of
a
suppositary
,
&
so
administer
it
,
and
it
most
assuredly
bringeth
no
hurt
,
but
ease
to
the
party
,
of
what
age
or
strength
soeuer
he
be
:
during
his
sicknesse
,
you
shall
keepe
him
from
all
manner
of
strong
drinkes
,
or
hot
spices
,
and
then
there
is
no
doubt
of
his
recouery
.
To
preser●e
your
body
from
the
infection
of
the
plague
,
A
preseruatiue
against
the
plague
.
you
shall
take
a
quart
of
old
ale
,
and
after
it
hath
risen
vpon
●he
fire
and
hath
been
scummed
,
you
shall
put
there
into
of
Aristolochia
longa
,
of
Angelica
and
of
Cellandine
of
each
halfe
●n
handfull
,
and
boyle
them
well
therein
;
then
straine
the
drinke
through
a
cleane
cloath
,
and
dissolue
therein
a
dram
of
the
best
Methridate
,
as
much
Iuory
finely
powdred
and
●earst
,
and
sixe
spoonefull
of
Dragon
water
,
then
put
it
vp
in
a
close
glasse
;
and
euery
morning
fasting
take
fiue
spoonefull
●hereof
,
and
after
bite
and
chaw
in
your
mouth
the
dryed
●oot
of
Angelica
,
or
smell
on
a
nose-gay
to
the
●a●●eld
end
of
●
ship
rope
,
and
they
will
surely
preserue
you
from
infection
.
But
if
you
be
infected
with
the
plague
,
Fer
infection
of
the
plague
.
and
feele
the
as●ured
signes
thereof
,
as
paine
in
the
head
,
drought
,
burning
,
weakenesse
of
stomack
and
such
like
:
Then
you
shall
take
●
dramme
of
the
best
Methridate
,
and
dissolue
it
in
three
or
foure
spoonefull
of
Dragon
water
,
and
immediately
drinke
●t
off
;
and
then
with
hot
cloathes
or
brickes
made
extreame
hot
,
and
laid
to
the
foales
of
your
feet
,
after
you
haue
been
wrapt
in
woollen
cloathes
,
compell
the
sicke
person
to
sweat
,
which
if
he
do
,
keepe
him
moderately
therein
till
the
sore
begin
to
rise
;
then
to
the
same
apply
a
little
Pigeon
cut
in
two
parts
,
or
else
a
plaister
made
of
the
yolke
of
an
egge
,
hony
,
herbe
of
grace
chopt
exceeding
small
,
and
wheate
flower
,
which
in
very
short
space
will
not
onely
ripen
,
but
also
breake
the
same
without
any
other
incision
;
then
after
it
hath
runne
a
day
or
two
,
you
shall
apply
a
plaister
of
Melilot
vnto
it
vntill
it
be
whole
.
For
the
Pestilence
.
Take
Fetherfew
,
Maleselon
,
Scabyous
,
and
Mugwort
,
of
each
alike
,
bruise
them
and
mixe
them
with
old
ale
,
and
let
the
sicke
drinke
thereof
sixe
spoonefull
at
once
,
and
it
will
expell
the
corruption
.
Another
.
Take
Yarlow
,
Tansey
,
Fetherfue
,
of
each
a
handfull
,
and
bruise
them
well
together
,
then
let
the
sicke
party
make
water
into
the
hearbs
,
then
straine
them
,
and
giue
it
the
sicke
to
drinke
.
A
preseruation
against
the
Pestilence
.
Take
of
Sage
,
of
Rue
,
Bryer
leaues
,
of
Elder
leaues
,
of
each
an
handfull
,
stampe
them
&
straine
them
with
a
quart
of
white
wine
,
and
put
thereto
a
little
Ginger
,
and
a
good
spoonefull
of
the
best
Treakle
,
&
drinke
thereof
morning
and
euening
.
To
draw
a
plague
botch
to
any
place
you
will
.
Take
Smalledge
,
Mallowes
,
Wormewood
,
and
Rue
,
stampe
them
well
together
,
and
fry
them
in
Oyle
Olyue
till
they
bee
thicke
,
plaisterwise
them
,
apply
it
to
the
place
where
you
would
haue
it
rise
,
and
let
it
lie
till
it
breake
,
then
to
heale
it
vpp
,
take
the
iuyce
of
Smallage
,
Wheate
flower
,
and
Milke
,
and
boyle
them
to
a
pultis
,
and
apply
it
morning
and
euening
till
it
be
whole
.
A
cordyall
for
any
infection
at
the
heart
.
Take
of
Burrage
,
Langdebease
,
and
Callamynt
,
of
each
a
good
handfull
,
of
Harts
tonge
,
Red
mynt
,
Violetts
,
and
Marygolds
,
of
each
halfe
a
handfull
,
boyle
them
in
white
wine
,
or
faire
running
water
,
then
add
a
penyworth
of
the
best
Saffrone
,
and
as
much
Sugar
,
&
boyle
them
ouer
againe
well
,
then
straine
it
into
an
earthen
pott
,
and
drinke
thereof
morning
and
euening
,
to
the
quantitie
of
seauen
spoonefuls
.
Against
too
violent
sweating
.
Take
Lyntseed
,
and
Lettune
,
and
bruise
it
well
,
then
apply
it
to
the
stomacke
,
and
remoue
it
once
in
foure
howers
.
For
the
head-ach
.
For
the
Head-ach
,
you
shall
take
of
Rosewater
,
of
the
iuice
of
Cammomil
,
of
worme
milke
,
of
strong
wine
vinegar
,
of
each
two
spoonefull
,
mixe
them
together
well
vpon
a
chafing-dish
of
coales
:
then
take
a
peece
of
drie
rose
cake
and
steepe
it
therein
,
and
as
soone
as
it
hath
drunke
vp
the
liquor
and
is
throughly
hot
,
take
a
couple
of
sound
Nutmegs
grated
to
powder
,
and
strew
them
vpon
the
rose
cake
;
then
breaking
it
into
two
parts
,
binde
it
on
each
side
vpon
the
temples
of
the
head
,
so
let
the
party
lye
downe
to
rest
,
and
the
paine
will
in
a
short
space
be
taken
from
him
.
For
Frenzie
or
inflamation
of
the
calles
of
the
braine
,
For
the
Frenzie
.
you
●hall
cause
the
iuice
of
Beets
to
be
with
a
surridge
squirted
vp
●nto
the
patients
nostrils
,
which
will
purge
and
cleanse
his
head
exceedingly
;
and
then
giue
him
to
drinke
posset
ale
,
in
which
Violet
leaue
and
Lettice
hath
been
boyled
,
&
it
will
●uddainly
bring
him
to
a
very
temperate
mildnesse
,
and
make
the
passion
of
Frenzie
forsake
him
.
For
the
Lethargie
or
extreame
drowsinesse
,
For
the
lethargy
.
you
shall
by
all
violent
meanes
either
by
noyse
or
other
disturbances
,
force
●erforce
keepe
the
party
from
sleeping
;
and
whensoeuer
he
●alleth
for
drinke
,
you
shall
giue
him
white
wine
and
Isop
water
of
each
a
little
quantitie
mixt
together
,
and
not
suffer
him
to
sleepe
aboue
foure
houres
in
foure
and
twenty
,
till
he
come
to
his
owne
former
wakefulnesse
,
which
as
soone
as
hee
hath
recouered
,
you
shall
then
forthwith
purge
his
head
with
the
iuice
of
Beetes
squirted
vp
into
his
nostrils
as
is
before
shewed
.
But
if
any
of
the
family
bee
troubled
with
too
much
watchfulnesse
,
To
prouoke
sleepe
.
so
that
they
cannot
by
any
meanes
take
rest
,
●hen
to
prouoke
the
party
to
sleepe
,
you
shall
take
of
Saffron
a
dramme
dried
,
and
beaten
to
pouder
,
and
as
much
Lettice
seed
also
dryed
,
and
beaten
to
pouder
,
and
twice
as
much
white
Poppy
seed
beaten
also
to
pouder
,
and
mixe
these
with
womans
milke
til
it
be
a
thicke
salue
,
and
then
binde
it
to
the
temples
of
the
head
&
it
will
soone
cause
the
party
to
sleepe
;
and
let
it
lie
on
not
aboue
foure
howers
.
For
the
swimming
or
dizzing
in
the
head
,
For
the
●wimming
of
the
head
.
you
shall
take
of
Agnus
castu●
,
of
Broome
wort
,
and
of
Camomile
dried
,
of
each
two
drammes
mixt
with
the
iuice
of
Iuie
,
oyle
of
Roses
,
and
white
wine
,
of
each
like
quantitie
,
till
it
come
to
a
thicke
salue
:
and
then
binde
it
to
the
temples
of
the
head
,
and
it
will
in
short
space
take
away
the
griefe
.
For
the
palsie
.
For
the
Apoplexie
or
palsie
,
the
strong
sent
or
smell
of
a
Foxe
is
exceeding
soueraigne
,
or
to
drinke
euery
morning
halfe
a
pint
of
the
dewition
of
lauendar
,
and
to
rub
the
head
euery
morning
&
euening
exceding
hard
with
a
very
cleane
course
cloath
,
whereby
the
humours
may
be
dissolued
and
disperst
into
the
outward
parts
of
the
body
:
by
all
meanes
for
this
infirmity
keepe
your
feete
safe
from
cold
or
wet
,
and
also
the
nape
of
your
necke
,
for
from
those
parts
it
first
getteth
the
strength
of
euill
and
vnauoydable
paines
.
For
a
new
cough
.
For
a
cough
or
cold
but
lately
taken
,
you
shal
take
a
spoonfull
of
Sugar
finely
beaten
and
scarst
,
and
drop
into
it
of
the
best
Aquauitae
,
vntill
all
the
sugar
be
wette
through
,
and
can
receiue
no
more
moysture
:
Then
being
ready
to
lye
down
to
rest
,
take
&
swallow
the
spoonefull
of
sugar
downe
;
and
so
couer
you
warme
in
your
bed
,
&
it
will
soone
breake
and
dissolue
the
cold
.
For
an
old
cough
.
But
if
the
cough
bee
more
old
and
inueterate
,
and
more
inwardly
fixt
to
the
lungs
,
take
of
the
pouder
of
Bettonie
,
of
the
pouder
of
Carraway
seeds
,
of
the
pouder
of
Sheruit
dryed
,
of
the
pouder
of
Hou●ds
tongue
,
and
of
Pepper
,
finely
beaten
,
of
each
two
drames
,
&
mingling
them
well
with
clarified
hony
,
make
an
electuary
therof
&
drink
it
morning
&
euening
for
nine
dayes
together
:
Then
take
of
Sugar
candie
coursly
beaten
,
an
ounce
of
Licoras
finely
pared
and
trimmed
,
and
cut
into
very
little
small
slices
,
as
much
of
Aniseeds
and
Coriander
seeds
halfe
an
ounce
;
mixe
all
these
together
,
and
keepe
them
in
a
paper
in
your
pocket
,
and
euer
in
the
day
time
when
the
cough
offendeth
you
,
take
some
of
this
dredge
,
as
much
as
you
can
hold
betweene
your
thumbe
&
fiingers
and
eate
it
,
and
it
will
giue
ease
to
your
griefe
:
And
in
the
night
when
the
cough
or
rhume
offendeth
you
,
take
as
much
of
the
iuice
of
Licoras
as
two
good
barly
cornes
,
and
let
it
melt
in
your
mouth
,
and
it
will
giue
you
ease
.
Although
the
falling-sicknes
bee
seldome
or
neuer
to
bee
cured
,
For
the
falling
sicknes
.
yet
if
the
party
which
is
troubled
with
the
same
,
will
●ut
morning
and
euening
,
during
the
wane
of
the
moone
,
or
when
shee
is
in
the
signe
Virgo
,
eate
the
berries
of
the
hearbe
Asterion
,
or
beare
the
hearbs
about
him
next
to
his
bare
skinne
,
it
is
likely
hee
shall
find
much
ease
and
fall
very
●eldome
,
though
this
medicine
be
somewhat
doubtfull
.
For
the
falling
euill
take
,
For
the
falling
euill
.
if
it
bee
a
man
,
a
femall
Mole
,
if
a
woman
a
male
Mole
,
and
take
them
in
March
,
or
else
Aprill
,
when
they
goe
to
the
bucke
:
Then
drie
it
in
an
ouen
,
and
make
pouder
of
it
whole
as
you
take
it
out
of
the
earth
:
then
giue
the
sicke
person
of
this
pouder
to
drinke
euening
and
morning
for
nine
or
ten
dayes
together
.
To
take
away
deafenes
,
OF
An
oyle
to
helpe
hearing
.
take
a
gray
Eele
with
a
white
bel●y
and
put
her
into
a
sweete
earthen
pot
quicke
,
and
stop
the
pot
very
close
with
an
earthen
couer
,
or
some
such
hard
substance
:
Then
dig
a
deepe
hole
in
a
horse
dung
hill
,
and
●et
it
therein
,
and
couer
it
with
the
dunge
,
and
so
let
it
remaine
a
fortnight
,
and
then
take
it
out
and
cleare
out
the
oile
which
will
come
of
it
,
and
drop
it
into
the
imperfect
eare
,
or
both
if
both
be
imperfect
.
To
stay
the
flux
of
the
Ruhme
,
For
the
ruhme
.
take
Sage
and
drie
it
before
the
fire
,
and
rub
it
to
pouder
:
Then
take
bay
salt
and
drie
it
and
beate
it
to
pouder
;
and
take
a
Nutmeg
and
grate
it
,
and
mixe
them
all
together
,
and
put
them
in
a
long
linnen
bag
,
then
heate
it
vpon
a
tile
stone
,
and
lay
it
to
the
nape
of
the
necke
.
For
a
stinking
breath
,
For
a
stinking
breath
.
take
oake
buds
when
they
are
new
budded
out
,
and
distill
them
;
then
let
the
party
grieued
nine
mornings
and
nine
euenings
drinke
of
it
,
then
forbeare
a
while
,
and
after
take
it
againe
.
A
vomit
for
an
ill
breath
To
make
a
vomit
for
a
strong
stinking
breath
,
you
must
take
of
Antimonium
the
waight
of
three
barly
cornes
,
and
beate
it
very
small
,
and
mixe
it
with
conserue
of
Roses
and
giue
the
Patient
to
eate
in
the
morning
;
then
let
him
take
nine
dayes
together
the
iuice
of
Mints
and
Sage
,
then
giue
him
a
gentle
purgation
,
and
let
him
vse
the
iuice
of
Mint
&
Sage
longer
.
This
medicine
must
be
giuen
in
the
spring
of
the
yeare
,
but
if
the
infirmity
come
for
want
of
digestion
in
the
stomacke
,
then
take
Mints
,
course
Marierom
,
&
Wormewood
,
and
choppe
them
small
and
boyle
them
in
Malmesie
till
it
bee
thicke
,
and
make
a
plaister
of
it
,
and
lay
it
to
the
stomacke
.
For
the
tooth●ach
.
For
the
Tooth-ach
,
take
a
handfull
of
dasie
roots
,
and
wash
them
very
cleane
and
drye
them
with
a
cloath
,
&
then
stamp
them
:
and
when
you
haue
stamped
them
a
good
while
,
take
the
quantitie
of
halfe
a
nutshell
full
of
bay
salt
,
&
strew
it
amongst
the
roos
,
&
then
when
they
are
very
well
beaten
,
straigne
them
through
a
cleane
eloth
:
then
grate
some
Cattham
Aromaticus
,
and
mixe
it
good
and
stiffe
with
the
iuice
of
the
roots
,
and
when
you
haue
done
so
,
put
it
into
a
quill
&
snuffe
it
vp
into
your
nose
,
and
you
shall
find
ease
.
Another
.
Another
for
the
Tooth-ach
,
take
small
Sage
,
Rue
,
Smallage
,
Fether-fewe
,
Wormewood
,
and
Mints
,
of
each
of
them
halfe
a
handfull
,
then
stampe
them
well
all
together
putting
thereto
fower
drammes
of
Vinegar
,
&
one
dramme
of
Bay-salt
,
with
a
pennyworth
of
good
Aquavitae
:
stirre
them
well
together
,
then
put
it
betweene
two
linnen
clouts
of
the
bignesse
of
your
cheeke
,
temples
,
&
iawe
,
&
quilt
it
ni
manner
of
a
course
imbroderie
;
then
set
it
vpon
a
chafing-dish
of
coales
,
and
as
hot
as
you
may
abide
it
,
lay
it
ouer
that
side
where
the
paine
is
,
and
lay
you
downe
vpon
that
side
,
and
as
it
cooles
warme
it
againe
,
or
else
haue
another
ready
warme
to
lay
on
.
To
make
a
drinke
to
destroy
any
pearle
or
filme
in
the
eye
:
A
drinke
for
a
perle
in
the
eye
.
●ake
a
good
handfull
of
Marigold
plants
,
&
a
handfull
of
Fennell
,
as
much
of
May-weed
,
beate
them
together
,
then
straine
●hem
with
a
pint
of
beere
,
then
put
it
into
a
pot
and
stop
it
●lose
that
the
strength
may
not
goe
out
;
then
let
the
offended
party
drinke
thereof
when
he
is
in
bed
,
and
lie
of
that
side
on
which
the
pearle
is
,
and
drinke
of
it
likewise
in
the
morning
next
his
heart
when
he
is
risen
.
For
paine
in
the
eyes
,
For
paine
in
the
eyes
.
take
Milke
when
it
comes
new
from
●he
Cowe
,
and
hauing
fill'd
it
into
a
cleane
vessell
,
couer
it
with
a
pewter
dish
,
and
the
next
morning
take
off
the
dish
and
you
shall
see
a
dew
vpon
the
same
,
and
with
that
dew
wash
the
pained
eyes
,
and
it
will
ease
them
.
For
dimme
eyes
:
For
dimme
eyes
.
take
Wormewood
,
beaten
with
the
gall
of
●
Bull
,
and
then
straine
it
and
annoynt
the
eyes
therewith
,
●nd
it
will
cleare
them
exceedingly
.
For
sore
eyes
,
For
sore
eyes
or
blood-shotten
eyes
:
take
the
white
of
an
●gge
beaten
to
oyle
,
as
much
Rose-water
,
and
as
much
of
the
●●ice
of
House-leeke
,
mixe
them
well
together
,
then
dippe
●at
pleageants
of
flaxe
therein
,
&
lay
them
vpon
the
sore
eyes
,
●nd
as
they
drye
,
so
renew
them
againe
,
and
wet
them
,
and
●hus
doe
till
the
eyes
be
well
.
For
watery
eyes
,
For
waterie
eyes
.
take
the
iuice
of
Affodill
,
Mirrhe
,
and
Saffron
,
of
each
a
little
,
&
mixe
it
with
twice
so
much
white
wine
,
then
boyle
it
ouer
the
fire
,
then
straine
it
and
wash
the
eyes
therewith
,
and
it
is
a
present
helpe
.
For
a
Canker
or
any
sore
mouth
:
For
a
canker
take
Cheruile
and
beate
it
●o
a
salue
with
old
ale
and
Allum
water
,
&
annoint
the
sore
●herewith
,
and
it
will
cure
it
.
For
any
swelling
in
the
mouth
:
A
swelled
mouth
.
Take
the
iuice
of
Wormewood
,
Cammomill
,
and
Shirwitt
,
and
mixe
them
with
hony
,
●nd
bath
the
swelling
therewith
,
and
it
will
cure
it
.
For
the
Quinsie
,
For
the
Quinsie
.
or
Quinarie
,
giue
the
party
to
drinke
the
hearbe
Mouseare
steept
in
ale
or
beere
,
&
looke
where
you
see
a
Swine
rubbe
himselfe
,
and
there
vpon
the
same
place
rubbe
a
slate
stone
,
and
then
with
it
slate
all
the
swelling
,
and
it
will
cure
it
.
Against
drunkennes
.
If
you
would
not
be
drunke
,
take
the
pouder
of
Betany
&
Coleworts
mixt
together
;
and
eate
it
euery
morning
fasting
as
much
as
will
lie
vpon
a
sixpence
,
and
it
will
preserue
a
man
from
drunkennes
.
To
quicken
the
wit
.
To
quicken
a
mans
wits
,
spirit
and
memory
;
let
him
take
Langdebeefe
,
which
is
gathered
in
Iune
or
Iuly
,
and
beating
it
in
a
cleane
morter
;
Let
him
drinke
the
iuyce
thereof
with
warme
water
,
and
he
shall
finde
the
benefit
.
For
the
Kings
euill
.
If
a
man
be
troubled
with
the
Kings
euill
,
let
him
take
the
red
docke
&
seeth
it
in
wine
till
it
be
very
tender
,
then
straine
it
,
and
so
drinke
a
good
draught
thereof
,
and
he
shall
finde
great
ease
from
the
same
:
especially
if
he
doe
continue
the
vse
thereof
.
Additions
to
the
particular
sicknesses
&
first
of
the
head
and
the
parts
●hereof
&
the
lungs
Take
Frankinsence
,
Doues
dung
,
and
Wheate
flower
,
of
each
an
ounce
,
and
mixe
them
well
with
the
white
of
an
egge
,
then
plasterwise
apply
it
where
the
paine
is
.
The
oyle
of
Lyllyes
if
the
head
bee
annoynted
therewith
,
is
good
for
any
payne
therein
.
Take
Rewe
,
and
steepe
it
in
Vynegar
a
day
and
a
night
,
the
Rewe
being
first
well
bruised
,
Another
.
For
the
head
ake
a●d
to
stay
bleeding
at
the
nose
.
then
with
the
same
annoynt
the
head
twice
or
thrice
a
day
.
Take
the
white
of
an
egge
and
beate
it
to
oyle
,
then
put
to
it
Rosewater
,
and
the
pouder
of
Alablaster
,
then
take
flaxe
and
dippe
it
therein
and
lay
it
to
the
temples
,
and
renewe
it
two
or
three
times
a
day
.
To
dnaw
out
bones
broken
in
the
head
.
Take
Agrymonie
and
bruise
it
,
and
plasterwise
apply
it
to
the
wound
,
For
the
falling
of
the
mould
of
the
head
.
and
let
the
party
drinke
the
iuyce
of
Bettanie
,
and
it
will
expell
the
bones
,
and
heale
the
wound
.
Take
the
leaues
of
Agrymonie
,
&
boyle
them
in
hony
,
till
it
be
●hicke
like
a
plaister
,
and
then
apply
it
to
the
wound
of
the
●ead
warme
.
Take
a
table
napkin
or
any
lynnen
cloath
,
and
wet
it
in
●old
water
,
For
the
Squynancie
.
and
when
you
goe
to
bed
apply
it
to
the
swel●●ng
and
lie
vpright
;
thus
doe
three
or
foure
times
in
a
night
●nd
the
swelling
wasts
.
Take
two
or
three
docke
roots
,
For
the
tooth●ake
.
and
as
many
daysie
roots
,
●nd
boyle
them
in
water
till
they
be
soft
,
then
take
them
out
of
the
water
,
and
boyle
them
well
ouer
againe
in
oyle
Olyue
,
●●en
strayne
them
through
a
cleane
cloath
,
and
anoynt
the
●ayned
tooth
therewith
,
and
keepe
your
mouth
close
,
and
●t
will
not
onely
take
away
the
payne
,
but
also
ease
any
me●rem
or
griefe
in
in
the
head
.
Take
a
sawcer
of
strong
vinegar
,
To
make
teeth
white
.
and
two
spoonefulls
of
●he
pouder
of
Roch
allem
,
a
spoonefull
of
white
salt
,
and
a
●poonefull
of
hony
,
seeth
all
these
till
it
be
as
thinne
as
water
,
●hen
put
it
into
a
close
viall
and
keepe
it
,
and
when
occasion
●erues
wash
your
teeth
therewith
,
with
a
rough
cloath
,
and
●ub
them
soundly
,
but
not
to
bleed
.
Take
summe
of
the
elder
tree
,
To
draw
teeth
without
yron
.
or
the
aples
of
oake
trees
,
●nd
with
either
of
these
rub
the
teeth
&
gummes
and
it
will
●oosen
them
so
as
you
may
take
them
out
.
Take
Sage
and
salt
,
For
teeth
that
are
yellow
.
of
each
alike
,
and
stampe
them
well
●ogether
,
then
take
it
till
it
be
hard
,
and
make
a
fine
pouder
●●ereof
,
then
therewith
rub
the
teeth
euening
and
morning
●nd
it
will
take
away
all
yellownes
.
First
let
them
blood
,
For
teeth
that
are
loose
.
then
take
Harts
horne
or
Iuorie
and
●ed
Pympernell
,
and
bruise
them
well
together
,
then
put
it
in●o
a
linnen
cloath
and
lay
it
to
the
teeth
,
&
it
wil
fasten
them
.
Take
the
iuyce
of
Louage
and
drop
it
in●o
the
eare
,
and
it
cure
any
venome
,
For
any
venome
in
the
eare
.
and
kill
any
worme
,
earewigge
or
other
vermine
.
Take
two
ounces
of
comine
and
beate
it
a
morter
to
fine
pouder
,
For
a
stinking
breath
which
commeth
from
the
stomacke
then
boyle
it
in
wine
from
a
pottell
to
a
quart
,
then
drinke
thereof
morning
and
euening
as
hot
as
you
ca●
suffer
it
,
or
otherwise
take
an
ounce
of
wild
time
,
and
being
cleane
washed
cut
it
small
and
then
pouder
it
,
then
put
to
it
halfe
an
ounce
of
peper
in
fine
pouder
,
and
as
much
comyne
;
myxe
them
all
well
together
,
and
boyle
them
in
a
pottell
of
white
wine
,
till
halfe
be
consumed
,
and
after
meate
(
but
not
before
)
vse
to
drinke
thereof
hot
,
also
once
in
the
afternoone
and
at
your
going
to
bed
,
and
it
will
purge
the
breath
.
For
stinking
nostrills
.
Take
red
nettles
and
burne
them
to
pouder
,
then
add
as
much
of
the
pouder
of
pepper
,
and
myxe
them
well
together
,
and
snuffe
thereof
vp
into
the
nose
,
and
thus
do
diuers
times
a
day
.
For
a
canker
in
the
nose
.
Take
old
ale
,
and
hauing
boyld
it
on
the
fire
,
and
clensd
it
ad
thereto
a
pretie
quantitie
of
lyfe
hony
and
as
much
allom
,
then
with
a
serryndge
of
such
like
wash
the
sores
therewith
very
warme
.
A
red
water
for
any
cauker
.
Take
a
gallond
of
running
water
,
and
boyle
it
to
a
pottell
,
then
put
to
it
a
handfull
of
red
sage
,
a
handfull
of
Cellodyne
,
a
handfull
of
honysuckles
,
a
handfull
of
woodbine
leaues
and
flowers
,
then
take
a
peniworth
of
graynes
made
into
fine
pouder
,
and
boyle
all
very
well
together
,
then
put
to
a
quart
of
the
best
life
hony
of
a
yeare
old
,
and
a
pound
of
roch
allom
,
let
all
boyle
together
till
it
come
to
a
pottell
,
then
straine
it
and
put
it
into
a
close
vessell
,
and
therewith
dresse
and
anoynt
the
sores
as
occasion
serues
,
it
will
heale
any
canker
or
vlcer
,
and
cleanse
any
wound
;
It
is
best
to
be
made
at
Midsomer
.
To
cleare
the
eyes
.
Take
the
flowers
and
roots
of
primrose
cleane
washt
in
running
water
,
then
boyle
them
in
faire
running
water
the
space
of
an
houre
,
then
put
thereto
a
pretty
quantitie
of
white
copperas
,
and
then
straine
all
through
a
linnin
cloath
&
so
let
it
stand
a
while
,
&
there
will
an
Oyle
appeare
vpon
the
water
,
wirh
that
oyle
anoynt
the
lids
&
the
browes
of
your
eyes
,
and
the
temples
of
your
head
,
and
with
the
water
wash
●our
eyes
,
and
it
is
most
soueraigne
.
Take
Fifteene
seedes
of
Gyneper
,
Another
for
the
sight
.
&
as
many
Gromell
seeds
,
●●ue
branches
of
Fenell
,
beate
them
all
together
,
then
boyle
●●em
in
a
pint
of
old
ale
til
three
parts
be
wasted
,
then
straine
●t
into
a
glasse
,
and
drop
thereof
three
drops
into
each
eye
●t
night
,
and
wash
your
eyes
euery
morning
for
the
space
of
●ifteene
dayes
with
your
owne
water
,
and
it
will
cleare
any
●ecayed
sight
whatsoeuer
.
Take
red
Snayles
,
For
sore
eyes
and
seeth
them
in
faire
water
,
and
then
gather
the
oyle
that
aryseth
thereof
,
&
therwith
anoynt
your
eyes
morning
and
euening
.
Take
a
gallond
or
two
of
the
dregges
of
strong
ale
,
For
sicke
eyes
.
&
put
thereto
a
handfull
or
two
of
Comyne
,
and
as
much
salt
,
and
●●en
distill
in
a
Lymbeck
,
and
the
water
is
most
pretious
to
●ash
eyes
with
.
Take
Cellondine
,
For
bleared
eyes
.
Rue
,
Chervyle
,
Plantine
,
and
anyse
,
of
each
●ike
,
and
as
much
fenell
,
as
of
all
the
rest
,
stampe
them
al
well
together
,
then
let
it
stand
two
dayes
&
two
nights
,
them
straine
●●and
annoynt
your
eyes
morning
and
euening
therewith
.
Take
an
egge
,
For
the
pin
and
webb
in
the
eye
.
and
rost
it
extreame
hard
,
then
take
the
whit
●●eing
very
hot
lapp
in
it
as
much
white
copperas
as
a
pease
&
then
violently
straine
it
through
a
fine
cloath
,
then
put
a
good
drop
thereof
into
the
eye
,
and
it
is
most
soueraigne
.
Take
two
drams
of
pr●pard
Tulia
,
A
pouder
for
the
pin
and
webb
in
the
eye
.
of
Sandragon
one
dram
,
of
Sugar
a
dram
,
bray
them
all
very
well
together
till
they
be
●xceeding
small
,
then
take
of
the
pouder
and
blow
a
littell
●hereof
into
the
eye
,
and
it
is
soueraigne
.
Take
of
Red
rose
leaues
,
A
pretious
water
for
the
eyes
.
of
Smalladge
,
of
Mayden
hayre
,
●●saace
,
endyue
,
succory
,
red
fenell
,
hill-wort
,
and
cellendyne
,
of
each
halfe
a
quarter
of
a
pound
,
wash
them
cleane
&
lay
thē●n
steepe
in
white
wine
a
whole
day
,
then
still
them
in
an
ordinary
still
,
&
the
first
water
will
be
like
gold
,
the
second
like
siluer
,
&
the
third
like
balme
,
any
of
these
is
most
pretious
for
sore
eyes
,
and
hath
recouered
sight
lost
fer
the
space
ef
Ten
yeares
,
hauing
been
vsed
but
foure
dayes
.
To
make
hayre
to
grow
.
Take
the
leaues
of
wyllowe
&
boyle
them
well
in
oyle
&
therewith
annoynt
the
place
where
you
would
haue
any
hayre
to
grow
,
whether
vpon
head
or
beard
.
An
other
Take
Treakle
water
and
hony
,
boyle
them
together
,
and
wet
a
cloth
therein
,
and
lay
it
where
you
would
haue
hayre
to
grow
,
and
it
will
come
speedily
.
For
a
pympled
or
redsancy
face
.
Take
nine
or
ten
egges
and
rost
them
very
hard
,
then
put
away
the
yolkes
,
and
bray
the
whites
very
small
with
three
or
foure
ounces
of
white
Copporas
till
it
bee
come
to
perfect
oyntment
,
then
with
it
anoynt
the
face
morning
and
euening
for
the
space
of
a
weeke
and
more
.
For
the
rhume
.
Take
the
rynde
of
Issop
,
and
boyle
it
or
burne
it
and
let
the
fume
or
smoke
go
into
the
mouth
and
it
will
stay
any
rhume
falling
from
the
head
.
For
hearcemesse
in
the
throate
.
Take
a
pint
of
running
water
,
and
three
spoonefulls
of
hony
,
and
boyle
them
together
and
slyme
off
the
filth
,
then
put
thereto
an
ounce
of
small
Raysons
,
and
straine
it
well
through
a
cloath
,
and
so
drinke
it
morning
and
euneing
.
For
a
dangerous
cough
.
Take
Aquauiae
and
salt
,
and
mixe
it
with
strong
old
ale
and
then
heate
it
on
the
fire
,
and
therewith
wash
the
soales
of
the
feete
when
you
goe
to
bed
.
For
the
dry
cough
.
Take
of
cleane
Wheate
and
of
cleane
Barly
of
each
a
like
quantitie
,
and
put
them
into
a
gallond
and
a
halfe
of
faire
water
,
and
boyle
them
till
they
burst
,
then
straine
it
into
a
cleane
vessell
,
and
ad
thereto
a
quarterne
of
fine
Lycoras
pouder
,
and
two
penyworth
of
gumme
,
arabicke
,
then
boyle
it
ouer
againe
and
straine
it
,
and
keepe
it
in
a
sweete
vessell
,
and
drinke
thereof
morning
and
euening
.
For
the
tis●ike
.
Take
the
best
wort
and
let
it
stand
till
it
bee
yellow
,
then
boye
it
&
after
let
it
coole
,
then
put
to
it
a
quantitie
of
barme
,
saffron
,
and
so
drinke
of
it
morning
and
e●ening
while
it
lasteth
,
otherwise
take
hore-hound
,
violet
leaues
,
and
Isop
,
of
each
a
handfull
,
seeth
them
in
water
,
and
put
thereto
a
littell
Saffron
,
Lychoras
,
and
Sugar-candy
,
after
they
haue
boyled
a
good
while
,
then
straine
it
into
an
earthen
vessel
,
&
let
the
sick
drink
●hereof
Sixe
spoonefull
at
a
time
morning
and
euening
;
or
●astly
,
take
the
lungs
of
a
Foxe
,
and
lay
it
in
rosewater
,
or
boyle
it
in
rosewater
,
then
take
it
out
and
dry
it
in
some
hot
place
without
the
sunne
,
then
beate
it
to
pouder
with
Sugar-candy
,
●nd
eate
of
this
pouder
morning
and
euening
.
To
ease
paine
in
the
stomacke
take
Endiue
,
For
griefes
in
the
stomacke
.
Mints
,
of
each
●
like
quantitie
,
and
steepe
them
in
white
Wine
a
dayes
space
,
then
strayning
it
and
adding
thereto
a
little
Cinamo
and
Pep●er
,
giue
it
the
sicke
person
to
drinke
,
and
if
you
add
thereto
●
litle
of
the
pouder
of
Horse-mint
and
Calamint
,
it
will
com●ort
the
stomacke
exceedingly
,
and
occasion
swift
and
good
●igestion
.
For
spitting
of
blood
,
For
spitting
of
blood
.
whether
it
proceede
of
inward
●ruises
,
ouerstrayning
or
suck
like
,
you
shall
take
some
pitch
,
●nd
a
little
Sperma
Caeti
,
and
mixe
it
with
old
ale
and
drinke
●t
,
and
it
will
stay
the
flux
of
blood
:
but
if
by
meanes
of
the
●ruise
any
outward
griefe
remaine
,
then
you
shall
take
the
herbe
Br●ckell
hempe
,
and
frying
it
with
sheepes
tallow
lay
it
hot
to
the
grieued
place
,
and
it
will
take
away
the
anguish
.
To
stay
the
fluxe
of
vomiting
take
Worme-wood
,
and
sowre
bread
toasted
of
each
like
quantitie
,
For
vomitting
.
&
beate
them
well
in
a
morter
,
then
adde
to
them
as
much
of
the
iuice
of
mints
,
and
the
iuice
of
Plan●ane
as
well
bring
it
to
a
thicke
salue
:
then
fry
them
all
together
in
a
frying
pan
,
&
when
it
is
hot
lay
it
plaister
wise
to
the
mouth
of
the
stomacke
,
then
let
the
party
drinke
a
little
white
wine
and
cheruile
water
mixt
together
,
and
then
steepe
sower
toasted
bread
in
very
strong
Vinegar
,
wrapt
it
in
a
fine
cloath
and
let
the
sicke
party
smell
thereto
,
and
it
will
stay
the
excesse
of
vomiting
,
and
both
comfort
&
strengthen
the
stomacke
.
To
force
one
to
vomit
.
If
you
would
compell
one
to
vomit
,
take
halfe
a
spoonefull
of
Stonecrop
,
and
mixe
it
with
three
spoonefull
of
white
wine
and
giue
it
to
the
party
to
drinke
,
and
it
will
make
him
vomite
presently
,
but
doe
this
seldome
and
to
strong
bodies
,
for
otherwise
it
is
dangerous
.
For
the
Ilica
passio
.
For
the
Iliaca
passio
,
take
of
Polipody
an
ounce
,
&
stampe
it
,
then
boyle
it
with
prunes
and
violets
in
fennell
water
or
Anniseeds
water
,
Additions
,
to
the
diseases
of
the
stomacke
.
For
the
stomacke
.
take
thereof
a
good
quantatitie
,
then
straine
it
and
let
the
party
euery
morning
and
euening
drinke
a
good
draught
thereof
.
If
the
stomacke
bee
troubled
with
wind
or
other
paine
,
take
Comyne
and
beate
it
to
pouder
,
and
mixe
with
it
red
wine
,
and
drinke
it
at
night
when
you
goe
to
bed
,
dyuers
nights
together
.
Take
Brokelyme
roots
and
leaues
and
was
them
cleane
&
drye
them
in
the
sunne
,
For
the
Illica
passio
.
so
dry
till
you
may
make
pouder
thereof
,
then
take
of
the
pouder
a
good
quantatitie
,
and
the
like
of
Treakle
,
and
put
them
in
a
cup
with
a
pretty
quantatie
of
strong
old
ale
&
stirre
them
well
together
,
&
drink
therof
first
and
last
morning
and
euening
for
the
space
of
three
or
foure
dayes
,
and
if
need
doe
require
,
vse
the
same
in
thy
brothes
you
do
eate
,
for
it
is
very
soueraine
.
For
paine
in
the
brest
.
Take
Harts-horne
or
Iuorye
beaten
to
fine
pouder
,
and
as
much
Cynamon
in
pouder
,
mixe
them
with
vinegar
,
&
drink
thereof
to
the
quantitie
of
seauen
or
eight
spoonefulls
.
For
the
Mother
.
Take
the
water
of
Mouseare
,
and
drinke
thereof
the
quantitie
of
an
ounce
and
a
halfe
or
two
ounces
,
twice
or
thrice
a
day
,
or
otherwise
●ake
a
little
Nutmegge
,
a
little
Cynamond
,
a
little
Cloues
,
a
little
Mace
,
&
a
very
little
Ginger
,
&
the
flowers
of
Lauendar
,
beate
all
to
a
fine
pouder
,
and
when
the
passion
of
the
mother
cometh
,
take
a
chaffingdish
of
good
quicke
coales
,
and
bend
the
patyent
forward
and
cast
of
the
pouder
into
the
chaffingdish
so
as
she
may
receiue
the
smoake
both
in
at
her
nose
and
mouth
,
and
it
it
is
a
present
cure
.
Against
obstructions
in
the
liuer
,
Obstructions
of
the
liuer
.
take
Anyseeds
,
Amees
,
Burnet
,
Camomile
,
and
the
greater
Centuarie
,
and
boyle
them
in
white
wine
with
a
little
hony
,
and
drinke
it
euere
morning
&
it
will
cure
the
obstructions
,
and
cleanse
the
liuer
from
all
imperfection
.
Against
the
heate
and
inflamation
of
the
liuer
,
Against
the
heate
of
the
liuer
.
take
Endiue
dried
to
pouder
,
and
the
meale
of
Lupin-seeds
,
and
mixe
it
with
hony
and
the
iuice
of
Wormewood
,
make
a
cake
thereof
and
eate
it
,
and
it
will
asswage
the
great
heate
&
inflamation
of
the
liuer
,
and
take
away
the
pimples
and
rednesse
of
the
●●ce
which
proceedeth
from
the
same
.
To
preuent
a
plurisie
a
good
while
before
it
come
,
For
the
plurisie
.
there
●s
no
better
way
then
to
vse
much
the
exercise
of
ringing
,
or
●o
stretch
your
armes
vpward
,
so
as
they
may
beare
the
waight
of
your
body
,
&
so
to
swing
your
body
vp
&
downe
●
good
space
:
but
hauing
caught
a
plurisie
and
feeling
the
gripes
,
stitches
,
and
pangs
thereof
,
you
shall
presently
cause
●he
party
to
be
let
bloud
,
&
then
take
the
herb
Althea
or
Hol●yhocke
,
and
boyle
it
with
vinegar
and
linseed
till
it
be
thicke
plaisterwise
,
and
then
spread
it
vpon
a
peece
of
Allom
leather
,
and
lay
it
to
the
side
that
is
grieued
,
and
it
will
helpe
it
.
To
helpe
a
stitch
in
the
side
or
else
where
,
take
Doues
dung
,
A
plaister
for
a
stitch
.
red
rose
leaues
and
put
them
into
a
bagge
,
&
quilt
it
:
then
throughly
heate
it
vpon
a
chaffingdish
of
coales
with
vinegar
in
a
platter
:
Then
lay
it
to
the
pained
place
as
hot
as
may
bee
suffered
,
&
when
it
cooleth
heate
it
againe
.
For
any
extraordinary
heate
or
inflamation
in
the
liuer
,
Heate
in
the
liuer
.
take
Barbaries
&
boyle
them
in
clarified
whay
and
drinke
them
and
they
will
cure
it
.
For
the
consumption
.
If
you
will
make
a
cordiall
for
a
Consumption
or
any
other
weakenesse
:
take
a
quart
of
running
water
,
a
peece
of
Mutton
,
and
a
peece
of
Veale
,
and
put
them
with
the
water
into
a
pot
,
then
take
of
Sorrell
,
Violet
leaues
,
Spynage
,
Endiu●
,
Succory
Sage
,
Isop
,
of
each
a
good
quantitie
;
then
take
Prunes
&
Raysons
,
and
put
them
all
to
the
broth
,
and
seeth
them
from
a
quart
to
a
pinte
,
then
straine
the
yolke
of
an
egge
and
a
little
Saffron
thereinto
,
putting
in
Sugar
,
whole
Mace
,
and
a
little
white
wine
,
so
seeth
them
a
while
together
,
and
let
the
party
drinke
it
as
warme
as
may
be
.
To
stanch
blood
.
To
stanch
blood
,
take
the
hearbe
Shepheards-purse
(
if
it
may
be
gotten
)
distilled
at
the
Apoticaries
,
and
drinke
an
ounce
thereof
at
a
time
Morning
and
Euening
,
and
it
will
stay
any
fluxe
of
blood
naturall
or
vnnaturall
,
but
if
you
cannot
get
the
distilled
water
,
then
boyle
a
handfull
of
the
hearbe
with
Cinamon
,
and
a
little
Sugar
,
in
Claret
wine
,
and
boyle
it
from
a
quart
to
a
pint
,
&
drinke
it
as
oft
as
you
please
:
also
if
you
but
rubbe
the
hearbe
betweene
your
hands
,
you
shall
see
it
will
soone
make
the
blood
returne
.
For
the
yellow
Iaundisse
.
For
the
yellow
Iaundisse
,
take
two
peniwoth
of
the
best
English
Saffron
,
drie
it
and
grind
it
to
an
exceeding
fine
pouder
,
then
mixe
it
with
the
pap
of
a
rosted
apple
,
and
giue
it
the
diseased
party
to
swallow
downe
in
the
manner
of
a
pill
,
and
doe
thus
diuers
mornings
together
,
and
without
doubt
it
is
the
most
present
cure
that
can
be
for
the
same
,
as
hath
beene
often
times
proued
For
the
yellow
Iaundisse
.
For
the
yellow
Iaundisse
take
pimpernell
,
and
chickweede
,
stampe
them
and
straine
them
into
posset
ale
,
and
let
the
party
drinke
thereof
morning
and
euening
.
For
a
desperate
yellow
Iaundisse
.
For
the
yellow
Iaundisse
which
is
desperat
and
almost
past
cure
:
Take
sheepes
dung
new
made
&
put
it
into
a
cup
of
Beare
or
Ale
,
and
close
the
cuppe
fast
and
let
it
stand
so
all
night
,
and
in
the
morning
take
a
draught
of
the
clearest
of
the
drinke
,
and
giue
it
to
the
sicke
party
.
For
the
blacke
Iaundisse
take
the
hearbe
called
Pemyry●all
,
For
the
blacke
iaundisse
.
&
either
boyle
it
in
white
wine
,
or
drinke
the
iuice
thereof
simply
by
it selfe
to
the
quantitie
of
three
or
foure
spoonefull
at
a
time
,
and
it
will
cure
the
blacke
Iaundisse
.
Additions
,
to
the
diseases
of
the
liuer
.
For
wasting
of
the
Liuer
.
Take
of
Isop
,
Parseley
,
&
Harts
tongue
,
of
each
a
like
quantitie
,
and
seeth
them
in
worte
till
they
be
soft
,
then
let
it
stand
till
it
be
cold
,
and
then
drinke
thereof
first
and
last
,
morning
and
euening
.
Take
Fenell
roots
,
and
Parseley
roots
,
of
each
a
like
,
wash
●hem
cleane
,
and
peele
off
the
ouer
barke
and
cast
away
the
pyth
within
,
A
restoratiue
for
the
liuer
.
then
mynce
them
small
,
then
put
them
to
three
pynts
of
water
,
and
set
them
ouer
the
fire
,
then
take
figges
,
●nd
shred
them
small
,
Lycoras
and
breake
it
small
,
and
put
●hēm
to
the
hearbs
,
and
let
all
boyle
vere
well
,
then
take
sor●ell
&
stampe
it
and
put
it
to
the
rest
,
and
let
it
boyle
till
some
●art
be
wasted
,
then
take
a
good
quantitie
of
hony
and
put
to
〈◊〉
and
boyle
a
while
,
then
take
it
from
the
fire
and
clarifie
it
●hrough
a
strayner
into
a
glasse
vessell
and
stop
it
very
close
,
●hen
giue
the
sicke
to
drinke
thereof
morning
and
euening
.
Take
the
stalke
of
of
Saint
Mary
Garbycke
,
To
heale
a
ringworme
commiog
of
heate
from
the
liuer
.
and
burne
it
or
●●y
it
vpon
a
hot
tyle
stone
vntill
it
bee
very
drye
,
and
then
●eate
it
into
pouder
,
and
rub
the
sore
therewith
till
a
bee
●hole
.
Take
wooll
in
the
walkmyll
that
commeth
from
the
cloth
and
flyeth
about
like
downe
and
beate
it
into
pouder
,
To
stanch
blood
.
then
●ake
thereof
,
the
white
of
an
egge
and
wheate
flower
,
and
●tampe
them
together
,
then
lay
it
on
a
linen
cloath
or
lynt
&
●pply
it
to
the
bleeding
place
,
and
it
will
stanch
it
.
If
a
man
bleed
and
haue
no
present
helpe
,
if
the
wound
be
●n
the
foote
,
For
great
danger
in
bleeding
.
bind
him
about
the
ankle
,
if
in
the
legges
bind
●im
about
the
knee
,
if
it
be
on
the
hand
bind
him
about
the
wrist
if
it
be
on
the
arme
bind
him
about
the
brawne
of
the
arme
,
with
a
good
lyst
,
two
or
three
,
and
the
blood
will
presently
stanch
.
For
a
stitch
.
Take
good
store
of
Cynamon
grated
and
put
it
into
posset
ale
very
hot
and
drinke
it
,
and
it
is
a
present
cure
.
A
bath
for
the
dropsie
.
Take
a
gallond
of
running
water
,
and
put
to
it
as
much
salt
as
will
make
the
water
salt
as
the
sea
water
,
then
boyle
it
a
good
while
,
and
bath
the
legges
therein
as
hot
as
may
bee
suffered
.
For
the
dropsie
.
For
the
dropsie
,
take
Agnus
castus
,
Fenell
,
Affodill
,
dark●
wall
woort
,
Lupins
,
and
worme
wood
,
of
each
a
handfull
,
and
boyle
them
in
a
gallon
of
white
wine
till
a
fourth
part
bee
cosumed
:
then
straine
it
and
drinke
it
morning
and
euening
halfe
a
pinte
thereof
,
and
it
will
cure
the
dropsie
;
but
you
must
be
carefull
that
you
take
not
Daffodill
,
for
Affodill
.
Paine
in
the
spleene
.
For
paine
in
the
spleene
,
take
Agnus
Castus
,
Agrymony
,
Anyseeds
,
Centuary
the
great
,
and
Worme-wood
,
of
each
a
handfull
,
and
boyle
them
in
a
gallon
of
white
wine
,
then
straine
it
and
let
the
patient
drinke
diuers
mornings
together
halfe
a
pint
thereof
:
and
at
his
vsuall
meales
let
him
neither
drinke
Ale
,
Beere
,
nor
wine
,
but
such
as
hath
had
the
hearbe
Tamoriske
steeped
in
the
same
,
or
for
want
of
the
hearbe
,
let
him
drinke
out
of
a
cup
made
of
Tamoriske
wood
,
&
he
shall
surely
finde
remedie
.
For
paine
in
the
side
.
For
any
paine
in
the
side
,
take
Mugwort
and
red
Sage
,
and
drie
them
betweene
two
tile
stones
,
&
then
put
it
in
a
bagge
,
and
lay
it
to
your
side
as
hot
as
can
be
indured
.
For
fatnesse
and
short
breath
.
To
helpe
him
that
is
exceeding
fat
,
pursie
,
and
short
breathed
:
take
hony
clarified
,
&
bread
vnleauened
and
make
toasts
of
it
,
Additions
,
to
the
diseases
of
the
●pleene
,
For
〈…〉
.
and
dippe
the
toasts
into
the
clarified
hony
,
and
eate
this
diuers
times
with
your
meate
.
Take
a
lumpe
of
yron
or
steele
,
and
heate
it
red
hot
,
and
quench
it
in
Wine
,
then
giue
the
Wine
to
the
sicke
party
to
drinke
.
Take
Fenell
seeds
and
the
roots
,
For
the
stepping
of
the
spleene
.
boyle
them
in
water
,
and
after
it
is
cleansed
put
to
it
hony
&
giue
it
the
party
to
drinke
,
then
seeth
the
hearbe
in
oyle
and
wine
together
,
and
plaister
wise
apply
it
to
the
side
.
Make
a
plaister
of
worme-wood
boyled
in
oyle
,
or
make
an
oyntment
of
the
Iuice
of
Worme-word
,
For
the
hardnesse
of
the
spleene
.
Diseases
of
the
heart
.
of
Vinegar
,
armonyake
,
waxe
,
and
oyle
,
myxt
and
melted
together
,
and
annoynt
the
side
therewith
,
either
in
the
sun
,
or
before
the
fire
.
Take
the
pouder
of
Galingall
,
and
mixe
it
with
the
iuice
of
Borage
,
For
the
passion
of
the
Heart
.
and
let
the
offended
party
drinke
therein
sweete
wine
.
Take
Rosemary
and
Sage
,
of
each
an
handfull
,
and
seeth
them
in
white
wine
or
strong
ale
,
For
heart
sicknesse
.
and
then
let
the
patient
drinke
it
luke
warme
.
Take
the
iuice
of
Fenell
myxt
with
hony
,
For
fatnesse
about
the
heart
.
and
seeth
them
both
together
till
it
be
hard
,
and
then
eate
it
Euening
and
Morning
,
and
it
will
consume
away
the
fatnesse
.
For
the
wind
Collicke
,
For
the
wind
collicke
which
is
a
disease
both
generall
and
●ruell
,
there
be
a
world
of
remidies
,
yet
none
more
appro●ed
then
this
which
I
will
repeate
:
you
shall
take
Nutmegs
sound
and
large
,
and
diuide
them
equally
into
foure
quarters
:
the
first
morning
as
soone
as
you
rise
eate
a
quar●er
thereof
;
the
second
morning
eate
two
quarters
,
and
the
third
eate
three
quarters
,
and
the
fourth
morning
eate
a
whole
Nutmegge
,
and
so
hauing
made
your
stomacke
and
●ast
familiar
therewith
,
eate
euery
morning
whilst
the
Col●icke
offendeth
you
a
whole
Nutmegge
drie
without
any
composition
,
and
fast
euer
an
howre
at
least
after
it
,
and
you
shall
find
a
most
vnspeakeable
profit
which
will
arise
from
the
same
.
For
the
wind
Collicke
,
The
wind
collicke
.
take
a
handfull
of
cleane
wheate
meale
as
it
commeth
from
the
mill
,
and
two
egges
,
and
a
little
wine-vinegar
,
and
a
little
Aquauitae
,
and
mingle
them
all
together
colde
and
make
a
cake
of
it
and
bake
it
on
a
gridyron
with
a
soft
fire
,
and
turne
it
often
and
tend
it
with
basting
of
aquauitae
with
a
feather
;
then
lay
it
somewhat
higher
then
the
paine
is
,
rather
then
lower
.
For
the
lask
For
the
Lask
or
extreame
scowring
of
the
belly
,
take
the
seeds
of
the
wood-rose
,
or
bryar-rose
,
beate
it
to
pouder
and
mixe
a
dramme
thereof
with
an
ounce
of
the
conserue
of
sloes
and
eate
it
,
and
it
will
in
short
space
bind
and
make
the
belly
hard
.
For
the
bloody-flux
,
take
a
quart
of
Red
wine
and
boyle
therein
a
handfull
of
Shepheards-purse
till
the
hearb
bee
very
soft
:
For
the
blodie
fluxe
.
then
straine
it
,
and
ad
thereto
a
quarter
of
an
ounce
of
Cynamon
,
and
as
much
of
dryed
Tanners
barke
taken
from
the
ouze
,
and
both
beaten
to
fine
pouder
,
then
giue
the
party
halfe
a
pinte
thereof
to
drinke
morning
and
euening
,
it
being
made
very
warme
,
and
tt
will
cure
him
.
To
stay
a
laske
.
To
stay
a
sore
laske
,
take
Plantane
water
and
cinamon
finely
beaten
,
and
the
flowers
of
Pomgranats
,
and
boyle
them
well
together
,
then
take
Sugar
,
and
the
yolke
of
an
egge
,
&
make
a
caudle
of
it
,
and
giue
it
the
grieued
party
.
For
the
flex
.
For
the
flixe
take
a
Stags
pizzell
dried
and
grated
,
and
giue
it
in
any
drinke
,
either
in
beere
,
ale
,
or
wine
,
and
it
is
most
soueraigne
for
any
flixe
whatsoeuer
.
For
the
worst
fluxe
.
To
rule
the
worst
bloody
Flix
that
may
be
,
take
a
quart
of
red-wine
,
and
a
spoonefull
of
Commin-seede
,
boyle
them
together
vntill
halfe
bee
consumed
,
then
take
knot-grasse
and
Sepheards
purse
,
and
plantane
,
and
stampe
them
seuerall
,
and
then
straine
them
&
take
of
the
iuice
of
each
of
them
a
good
spooneful
,
and
put
them
to
the
wine
,
and
so
seeth
them
againe
a
little
:
Then
drinke
it
luke-warme
,
halfe
ouer-night
,
and
halfe
the
next
morning
,
and
if
it
fall
out
to
be
in
winter
,
so
that
you
cannot
get
the
hearbes
:
then
take
the
water
of
them
distilled
,
of
each
three
spoonefuls
,
and
vse
it
as
before
.
For
extreame
costiuenesse
,
or
binding
in
the
body
,
so
as
a
man
cannot
auoid
his
excrements
,
For
costiuenesse
.
take
Anniseeds
.
Fen●●
cr●ete
,
Linseed
,
and
the
powder
of
Pyonie
:
of
each
halfe
an
ounce
,
and
boyle
them
in
a
quart
of
white
wine
,
and
drinke
●
good
draught
thereof
,
and
it
will
make
a
man
goe
to
the
stoole
orderly
and
at
great
ease
.
For
wormes
in
the
belly
,
For
wormes
either
of
child
or
man
,
take
Aloes
●ickatrine
,
as
much
as
halfe
a
hazell
Nut
,
and
wrappe
it
in
the
pappe
of
a
roasted
apple
,
and
so
let
the
offended
party
swal●ow
it
in
manner
of
a
pill
fas●ing
in
the
morning
,
or
else
mixe
●●
with
three
or
foure
spoonefull
of
Muskadine
,
and
so
let
the
party
drinke
,
it
is
a
present
cure
:
but
if
the
child
be
either
●●
young
,
or
the
man
so
weake
with
sicknesse
that
you
dare
not
administer
any
thing
inwardly
,
then
you
shall
dissolue
your
Aloes
in
the
oyle
of
Sauine
,
making
it
salue-like
thicke
,
then
plaister-wise
spread
it
vpon
sheepes
leather
,
and
lay
it
●pon
the
nauill
or
mouth
of
the
stomacke
of
the
grieued
●●rty
,
and
it
will
giue
him
ease
,
so
will
also
vnset
leekes
chopt
●●all
and
fryde
with
sweete
butter
,
Additions
,
to
the
diseases
of
the
belly
&
guts
For
the
greatest
lax●
&
then
in
a
linnen
bagge
●●ply
hot
to
the
nauill
of
the
grieued
party
.
Take
a
quart
of
red
wine
&
put
to
it
three
yolkes
of
egges
,
and
a
penyworth
of
long
pepper
and
graynes
,
and
boyle
it
wel
●●d
drinke
it
as
hot
as
can
bee
suffered
,
or
otherwise
take
an
●●ince
of
the
inner
bark
of
an
oake
,
and
a
penyworth
of
long
●●pper
,
and
boyle
them
in
a
pint
and
better
of
new
milke
,
and
drinke
it
hot
first
and
last
morning
and
euening
.
Take
an
egge
and
make
a
little
hole
in
the
top
,
For
the
bloody
flixe
.
and
put
〈◊〉
it
the
white
,
then
fill
it
vp
agai●e
with
Aquauitae
,
stirring
●he
egge
and
Aquauitae
till
it
be
hard
,
then
let
the
party
eate
●●e
egge
and
it
will
cure
him
,
or
otherwise
take
pint
of
red
●ine
&
nine
yolkes
of
egges
,
and
Twentie
pepper
cornes
●●all
beaten
let
them
seeth
til
they
be
thick
,
then
take
it
off
&
●iue
the
sicke
to
eate
nine
spooneful
morning
&
euening
.
For
an
easie
laske
.
Take
of
Rue
and
Beets
a
like
quantitie
,
bruise
them
&
take
the
iuice
,
mixe
it
with
clarified
hony
,
and
boyle
it
in
redde
wine
,
and
drinke
it
warme
first
and
last
morning
and
euening
.
To
haue
two
stooles
a
day
and
no
more
.
Take
Mercury
,
Sinkefoyle
,
and
Mallowes
,
and
when
you
make
pottage
or
broth
with
other
hearbs
,
let
these
hearbs
before
named
haue
most
strength
in
the
pottage
,
and
eateing
thereon
it
will
giue
you
two
stooles
and
no
more
.
For
hardnes
of
the
belly
or
wombe
.
Against
costiuenesse
.
Take
two
spoonefull
of
the
Iuyce
of
Iuye
leaues
,
and
drinke
it
three
times
a
day
,
and
it
will
dissolue
the
hardnes
.
Take
the
barkes
of
the
roots
of
the
elder
tree
and
stampe
it
,
and
mixe
it
with
old
ale
,
and
drinke
thereof
a
good
harty
draught
.
For
the
stopping
of
the
wombe
.
Take
the
crummes
of
white
bread
,
and
steepe
it
in
allom
milke
and
ad
sugar
vnto
it
and
eate
it
,
and
it
will
open
the
belly
.
For
the
wind
collick
.
Take
the
kyrnelles
of
three
Peatch
stones
,
&
bruise
them
,
seauen
cornes
of
●ase
pepper
,
and
of
slyced
ginger
a
greater
quantitie
then
of
the
pepper
,
pound
all
together
grosly
&
put
it
into
a
spoonefull
of
Sacke
(
which
is
the
best
)
or
else
white
wine
or
strong
ale
,
and
drinke
it
off
in
a
great
spoone
,
then
fast
two
houres
after
and
walke
vp
&
downe
if
you
can
,
if
otheswise
,
keepe
your selfe
warme
,
and
be
ware
of
melancholly
.
It
may
be
taken
at
all
times
.
For
the
Rupture
.
Take
of
Dasies
,
comfrey
,
Polpodi
,
of
the
oake
and
auence
of
each
halfe
a
handfull
,
two
roots
of
Osmund
,
boyle
them
in
strong
Ale
&
hony
,
and
drinke
thereof
morning
,
noone
,
&
night
,
&
it
wil
breake
any
reasonable
rupture
.
Or
otherwise
take
of
Smallage
,
Comfrey
setwell
,
polypody
that
growes
on
the
grownd
like
fearne
,
dasie●
,
and
mores
,
of
each
a
like
,
stampe
them
very
small
,
and
boyle
them
well
in
Barme
,
vntill
it
bee
thicke
like
a
pultis
,
and
so
keepe
it
in
a
closse
vessell
,
and
when
you
haue
occasion
to
vse
it
,
make
it
as
hot
as
the
party
can
suffer
it
,
and
lay
it
to
the
place
grieued
,
then
with
a
trusse
,
trusse
him
vp
close
,
and
let
him
be
carefull
for
strayning
of
himselfe
,
and
in
a
few
dayes
it
will
knyt
,
during
which
euer
giue
him
to
drinke
a
draught
of
red
wine
,
and
put
therein
a
good
quantitie
of
the
flower
of
fetches
finely
boulted
styrring
it
well
together
,
and
then
fast
an
houre
after
.
For
the
violent
paine
of
the
stone
,
make
a
posset
of
milke
and
sacke
,
For
the
stone
.
then
take
off
the
curd
,
and
put
a
handfull
of
Camomill
flowers
into
the
drinke
,
then
put
it
into
a
pewter
pot
and
let
it
stand
vpon
hot
imbers
,
so
that
it
may
dissolue
:
and
then
drinke
it
as
occasion
shall
serue
:
Another
.
Other
for
this
griefe
●ake
the
stone
of
an
Oxe
gall
,
&
drie
it
in
an
ouen
,
then
beate
●t
to
pouder
,
and
take
of
it
the
quantitie
of
a
hasill
nut
with
a
draught
of
good
old
ale
or
white
wine
.
For
the
Collicke
and
stone
,
The
collicke
and
stone
.
take
hawthorne
berries
,
the
berries
of
sweet
briars
,
and
ashen
keyes
,
and
dry
them
euery
●ne
seuerally
vntill
you
make
them
into
pouder
,
then
put
a
●●ttle
quantity
of
euery
one
of
them
together
,
then
if
you
●●inke
good
put
to
it
the
pouder
of
Licoras
and
aniseeds
,
to
●he
intent
that
the
party
may
the
better
take
it
,
then
put
in
a
quantity
of
this
pouder
in
a
draught
of
white
wine
,
&
drinke
●
fasting
.
Another
.
Otherwise
you
may
take
Smallage
seede
,
Parsley
,
●●uage
,
Saxifrage
,
&
broome-seede
,
of
each
one
of
them
a
little
quantitie
,
beate
them
into
a
pouder
,
and
when
you
feele
a
●●t
of
either
of
the
diseases
,
eate
of
this
pouder
a
spoonefull
at
a
time
either
in
pottage
,
or
else
in
the
broth
of
a
chicken
,
and
so
fast
two
or
three
howers
after
.
To
make
a
pouder
for
the
collicke
and
stone
,
take
fenell
,
●arsley
seede
,
A
pouder
for
the
collicke
and
stone
.
any
seed
,
and
earraway
seed
,
of
each
the
waight
of
sixe
pence
,
of
gromel
seede
,
saxifrage
seede
,
the
roots
of
Fili●endula
,
and
licoras
,
of
each
the
waight
of
twelfe-pence
,
of
●allingall
,
spikenard
,
and
Cinamon
,
of
each
the
waight
of
eight
●ence
,
of
Seena
the
waight
of
xvii
.
shillings
,
good
waight
,
●eate
them
all
to
pouder
and
searce
it
,
which
will
waigh
in
all
25.
shillings
and
6.
pence
:
This
pouder
is
to
bee
giuen
in
white
wine
and
sugar
in
the
morning
fasting
,
and
so
to
continue
fasting
two
howers
after
;
and
to
take
of
it
at
one
time
the
waite
of
ten
pence
or
twelue
pence
.
Other
Physitians
for
the
stone
take
a
quart
of
renish
or
white
wine
,
Another
.
and
two
lymons
,
and
pare
the
vpper
rinde
thinne
,
&
slice
them
into
the
wine
,
and
as
much
white
soape
as
the
waight
of
a
groate
,
and
boyle
them
to
a
pint
,
and
put
thereto
sugar
according
to
your
discretion
;
and
so
drinke
it
keeping
your selfe
warme
in
your
bed
,
and
lying
vpon
your
backe
.
For
the
stone
in
the
reynes
.
For
the
stone
in
the
reynes
,
take
Ameos
,
Camomill
,
Maiden-haire
,
Sparrow-tounge
,
and
Filapendula
,
of
each
a
like
quantity
,
drie
it
in
an
ouen
,
and
then
beate
it
to
pouder
,
and
euery
Morning
drinke
halfe
a
sponefull
thereof
with
a
good
draught
of
white
wine
,
and
it
will
helpe
.
For
the
stone
in
the
bladder
.
For
the
stone
in
the
bladder
,
take
a
Radish
roote
and
slit
it
crosse
twice
,
then
put
it
into
a
pint
of
white
wine
,
and
stoppe
the
vessell
exceeding
close
:
then
let
it
stand
all
one
night
,
and
the
next
morning
drinke
it
off
fasting
,
&
thus
do
diuers
mornings
together
,
and
it
will
helpe
.
A
pouder
for
the
stone
in
the
bladder
.
For
the
stone
in
the
bladder
take
the
kernels
of
sloes
&
drie
them
on
a
tile
stone
,
then
beate
them
to
pouder
,
then
take
the
roots
of
Alexanders
,
parsly
,
pellitorie
,
&
holihocke
,
of
euery
of
their
roots
a
like
quantitie
,
&
seeth
them
all
in
white
wine
,
or
else
in
the
broth
of
a
yong
chicken
:
then
straine
them
into
a
cleane
vessell
,
&
when
you
drinke
of
it
,
put
into
it
halfe
a
spoonefull
of
the
pouder
of
slow
kernels
.
Also
if
you
take
the
oyle
of
Scorpion
,
it
is
very
good
to
annoynt
the
members
,
&
the
tender
part
of
the
belly
against
the
bladder
.
A
bath
for
the
stone
.
To
make
a
bath
for
the
stone
,
take
mallowes
,
holihocke
,
and
lilly
roots
,
&
linseed
,
pellitory
of
the
wall
,
and
seeth
them
in
the
broth
of
a
sheepes
head
,
and
bath
the
reines
of
the
backe
therewith
oftentimes
,
for
it
will
open
the
straitnes
of
the
water
conduits
,
that
the
stone
may
haue
issue
,
and
asswage
the
paine
,
and
bring
out
the
grauell
with
the
vrine
:
but
yet
in
more
effect
,
when
a
plaister
is
made
and
laid
vnto
the
reines
and
belly
immediately
after
the
bathing
.
To
make
a
water
for
the
stone
,
A
water
for
the
stone
.
take
a
gallon
of
new
milke
of
a
red
Cow
,
and
put
therein
a
handfull
of
Pellitory
of
the
wall
,
and
a
handfull
of
wild
time
,
and
a
handfull
of
Saxifrage
and
a
handfull
of
parsly
,
and
two
or
three
radish
roots
sliced
and
a
quantitie
of
Philipendula
roots
,
let
them
lie
in
the
milke
a
night
,
and
in
the
morning
put
the
milke
with
the
hearbs
into
a
still
,
&
distill
them
with
a
moderate
fire
of
charrcole
or
such
like
:
then
when
you
are
to
vse
the
water
,
take
a
draught
of
renish
wine
or
whit
wine
,
and
put
into
it
fiue
spoonfull
of
the
distilled
water
,
and
a
little
sugar
and
nutmeg
sliced
,
&
then
drinke
of
it
,
the
next
day
meddle
not
with
it
,
but
the
third
day
do
as
you
did
the
first
day
,
and
so
euery
other
day
for
a
weekes
space
.
For
the
difficulty
of
vrine
,
Difficultie
of
Vrine
.
or
hardnesse
to
make
water
,
take
Smallage
,
Dill
,
Any-seedes
and
Burnet
,
of
each
a
like
quantitie
,
and
drie
them
and
beate
them
to
fine
pouder
,
and
drink
halfe
a
spoonefull
thereof
with
a
good
draught
of
white
wine
.
If
the
Vrine
be
hot
and
burning
,
For
hot
vrine
.
the
party
shall
vse
euery
morning
to
drinke
a
good
draught
of
new
milke
and
sugar
well
mixt
together
,
and
by
all
meanes
to
abstaine
from
beere
that
is
old
,
hard
,
and
tart
,
and
from
all
meates
and
sawces
which
are
sower
or
sharpe
.
For
the
strangullion
,
For
the
strangullion
.
take
Saxifrage
,
Polipody
,
of
the
Oake
,
the
roots
of
beanes
,
and
a
quantitie
or
Raysins
,
of
euery
one
three
handfull
or
more
,
and
then
two
gallonds
of
good
wine
,
or
else
wine
lees
,
and
put
it
into
a
slerpentary
and
make
therof
a
good
quantitie
,
and
giue
the
sicke
therof
to
drinke
morning
and
euening
a
spoonefull
at
once
.
For
them
that
cannot
hold
their
water
in
the
night
time
,
take
Kiddes
hoofe
and
drie
it
and
beete
it
into
powder
,
For
pissing
in
bed
.
and
giue
it
to
the
patient
to
drinke
,
either
in
beare
or
ale
foure
or
fiue
times
.
For
the
rupture
.
For
the
rupture
or
bursnesse
in
men
,
take
Comphrie
and
Ferneosmund
,
and
beate
them
together
with
yellow
waxe
and
Deares
suet
till
it
come
to
a
salue
,
&
then
apply
it
to
the
broken
place
and
it
will
knit
it
;
also
it
shall
be
good
for
the
party
to
take
Comphry
roots
,
and
rost
them
in
hot
imbers
at
you
rost
wardens
,
and
let
the
diseased
party
eate
them
,
for
they
are
very
soueraine
for
the
rupture
,
especially
being
eaten
fasting
,
Additions
,
to
the
diseases
of
the
Reynes
and
Bladder
.
and
by
all
meanes
let
him
weare
a
strong
trufle
till
he
be
whole
.
Take
Goates
clawes
&
burne
them
in
a
new
earthen
pot
to
powder
,
then
put
of
the
pouder
into
broth
or
pottage
&
eate
therein
,
or
otherwise
take
Rew
,
Gromell
,
and
Parsly
,
and
stampe
them
together
&
mixe
it
with
wine
and
drinke
it
.
For
he
that
cannot
hold
his
water
.
Taka
Agnus
castus
,
and
Castoreum
and
seeth
them
together
in
wine
and
drinke
thereof
,
also
seeth
them
in
Vineger
and
hot
lappe
it
about
the
priuie
parts
and
it
will
helpe
.
For
the
Gonorea
or
shedding
of
●eede
.
Take
Malmesey
and
Butter
,
and
warme
it
and
wash
the
reynes
of
the
backe
,
whereupon
you
find
paine
,
then
take
oyle
of
mace
and
annoynt
the
backe
therewith
.
For
weakenes
in
the
backe
.
First
wash
the
reynes
of
the
backe
with
warme
white
wine
,
then
annoynt
all
the
backe
with
the
oyntment
called
Perstuaneto
.
For
heate
in
the
reines
.
Take
a
legge
of
beefe
,
a
handfull
of
Fenell
roots
,
a
handfull
of
parsly
roots
,
For
comforting
and
strengthing
of
the
backe
.
two
roots
of
comfrey
,
one
pound
of
raysons
of
the
sun
,
a
pound
of
damaske
prumes
,
and
a
quarter
o●
a
pound
of
dates
,
put
all
these
together
and
boyle
them
very
lost
with
sixe
leaues
of
nip
,
sixe
leaues
of
clary
,
twelue
leaues
of
bittany
of
the
wood
,
and
a
little
haras-tongue
,
when
they
are
sod
very
soft
,
take
them
and
stampe
them
very
small
and
and
straine
them
into
the
same
broth
againe
with
a
quart
of
sacke
and
a
penyworth
of
large
mace
,
and
of
this
drink
at
your
pleasure
.
For
the
Hemeroides
,
For
the
Hemeroides
.
which
is
a
troublesome
and
a
sore
griefe
,
take
of
Dill
,
Dogge-fennell
,
and
Pellitory
of
Spaine
,
of
each
hafe
a
handfull
,
and
beate
it
in
a
morter
with
sheepes
suet
and
blacke
sope
til
it
co●e
to
a
salue
,
&
then
lay
it
plasterwise
to
the
sore
,
and
it
will
giue
the
griefe
ease
.
For
the
piles
or
Hemerods
,
For
the
piles
or
hemeroids
.
take
halfe
a
pint
of
ale
,
and
a
good
quantity
of
pepper
,
and
as
much
allom
as
a
walenut
:
boyle
all
this
together
till
it
be
as
thicke
as
b●●dlime
or
thicker
,
this
done
take
the
iuice
of
white
violets
,
&
the
iuice
of
housleeke
,
and
when
it
is
almost
cold
,
put
in
the
iuice
and
straine
them
all
together
,
and
with
this
oyntment
annoynt
the
sore
place
twice
a
day
.
Otherwise
for
this
griefe
take
lead
and
grate
it
small
,
&
lay
it
vpon
the
sores
:
or
else
take
muskles
dried
and
beate
to
pouder
,
and
lay
it
on
the
sores
.
If
a
mans
fundament
fall
downe
through
som
cold
taken
or
other
cause
,
For
the
fa●ling
of
the
fundament
.
let
it
be
forthwith
put
vp
againe
:
then
take
the
powder
or
Towne
cresses
dried
,
and
strew
it
gently
vpon
the
fundament
,
and
annoynt
the
reines
of
the
backe
with
hony
,
Additions
,
to
the
diseases
of
the
priuate
parts
.
For
the
hemroids
and
then
about
it
strew
the
powder
of
Cummin
and
calafine
mixt
together
,
and
ease
will
come
thereby
.
Take
a
great
handfull
of
orpyns
,
&
bruise
them
betweene
your
hands
till
they
be
like
a
salue
,
and
then
lay
them
vpon
a
cloth
and
bind
them
fast
to
the
fundament
.
To
helpe
the
greene
sicknesse
,
take
a
pottle
of
white
wine
&
a
handfull
of
Rosemary
,
a
handfull
of
worme-wood
,
an
ounce
of
cardus
benedictus
seed
,
For
the
greene
sicknesse
.
and
a
dramme
of
Cloue
:
all
these
must
be
put
into
the
white-wine
in
a
iugge
,
and
couered
very
close
,
and
in
steepe
a
day
&
a
night
before
the
party
drinke
of
it
,
then
let
her
drinke
of
it
euery
morning
and
two
houres
before
supper
:
&
so
take
for
a
fortnight
,
and
let
her
stirre
as
much
as
she
can
,
the
more
the
better
,
&
as
earely
as
she
can
:
Otherwise
for
this
sicknesse
take
Isop
,
Fennell
,
and
Peny-royall
,
of
these
three
one
good
handfull
,
take
two
ounces
of
Currants
,
seeth
these
in
a
pint
of
faire
water
to
the
halfe
,
then
straine
the
hearbs
from
the
liquor
,
&
put
therto
two
ounces
of
fine
sugar
,
and
two
spoonefuls
of
white
wine
vinegar
,
and
let
the
party
drinke
euery
morning
foure
spoonefuls
thereof
and
walke
vpon
it
.
To
increase
a
womans
milke
.
To
increase
a
womans
milke
,
you
shall
boyle
in
strong
posset
ale
good
store
of
Colworts
,
&
cause
her
to
drinke
euery
meale
of
the
same
,
also
if
shee
vse
to
eate
boyled
Colworts
with
her
meate
,
it
will
wonderfully
increase
her
milke
also
.
To
drie
vp
milke
.
To
drie
vp
womans
milke
,
take
red
sage
,
&
hauing
stampt
it
and
strayned
the
iuice
from
the
same
,
adde
thereunto
as
much
wine
vinegar
,
and
stirre
them
well
together
,
then
warming
it
on
a
flat
dish
ouer
a
few
coales
,
steepe
therein
a
sheete
of
browne
paper
,
then
making
a
hole
in
the
midst
therof
for
the
nipple
of
the
brest
to
goe
through
,
couer
all
the
brest
ouer
with
the
paper
,
and
remoue
it
as
occasion
shall
serue
,
but
be
very
carefull
it
be
laid
very
hot
to
.
Some
are
of
opinion
,
that
for
a
woman
to
milke
her
brests
vpon
the
earth
will
cause
the
milke
to
dry
,
but
I
referre
it
to
triall
.
Apultus
for
sore
breasts
in
women
.
To
helpe
womens
sore
breasts
,
when
they
are
swelled
or
else
inflamed
:
Take
violet
leaues
and
cut
them
small
,
and
seeth
them
in
milke
or
running
water
with
wheate
bran
,
or
wheate
bread
crummes
:
then
lay
it
to
the
sore
as
hot
as
the
party
can
indure
it
.
For
ease
in
child
bearing
.
If
a
woman
haue
a
strong
and
hard
labour
:
Take
foure
spoonefull
of
another
womans
milke
,
&
giue
it
the
woman
to
drinke
in
her
labour
,
and
shee
shall
be
deliuered
presently
.
Childe
dead
in
the
womb
.
If
a
woman
by
mischance
haue
her
child
dead
within
her
shee
shall
take
Vitander
,
Felwort
,
and
Penyroyall
,
and
stampe
them
,
and
take
of
each
a
spoonefull
of
the
iuice
,
and
mixe
it
with
old
wine
and
giue
it
her
to
drinke
,
and
shee
shall
soone
be
deliuered
without
danger
.
To
make
a
woman
apt
to
conceiue
,
Aptnesse
to
conceiue
.
let
her
either
drinke
Mugwort
steeped
in
her
wine
,
or
else
the
pouder
thereof
mixed
with
her
wine
,
Additions
,
to
womens
infirmities
.
as
shall
best
please
her
tast
.
Take
the
pouder
of
Corrall
finely
ground
and
eate
it
in
a
reare
egge
,
and
it
will
stay
the
flux
.
Against
the
flowers
with-holden
in
women
,
make
a
pessary
of
the
iuyce
of
Mugwort
or
the
water
that
it
is
sodden
in
and
apply
it
,
To
cesse
womens
flowers
.
but
if
it
be
for
the
fluxe
of
the
flowers
,
take
the
iuice
of
plantane
and
drinke
it
in
red
wine
.
Take
a
Fomentation
made
of
the
water
wherein
the
leaues
and
flowers
of
Tutson
is
sodden
,
Against
the
flowers
.
drinke
the
superfluities
of
the
matryx
,
For
the
matrix
.
it
clenseth
the
entrance
,
but
this
hearb
would
be
gathered
in
haruest
;
if
a
woman
haue
paine
in
the
matrix
,
set
on
the
fire
water
that
Amomum
hath
been
sodden
in
and
the
dewition
make
a
pessarye
and
it
will
giue
ease
.
Take
two
or
three
egges
and
they
must
bee
neither
rost
nor
raw
,
A
generall
purge
for
a
woman
in
childe
bed
.
but
betweene
both
,
and
then
take
butter
that
salt
neuer
came
in
,
and
put
it
into
the
egges
and
supp
them
off
,
&
eate
a
peece
of
browne
bread
to
them
&
drinke
a
draught
of
small
ale
.
Take
the
root
of
Aristolo●hia
rotunda
and
boyle
it
in
wine
and
oyle
,
To
deliuer
the
dead
birth
.
and
make
a
fomentation
thereof
and
it
helpe
.
Take
the
budds
and
tender
crops
of
Bryonye
,
and
boyle
them
in
broth
or
pottage
,
To
increase
milke
.
and
let
the
woman
eate
thereof
,
it
is
soueraine
.
Take
Mugwort
,
For
a
woman
that
is
new
brought
in
bed
,
and
soundeth
much
.
motherwort
,
and
mynts
,
the
quantitie
of
a
handfull
in
all
,
seeth
them
together
in
a
pint
of
Malmsey
and
giue
her
to
drinke
thereof
two
or
three
spoonefull
at
a
time
,
and
it
will
appease
her
swounding
.
Take
henbane
stamped
and
mixt
with
vinegar
and
apply
it
plaister
wise
ouer
all
the
forehead
,
To
prouoke
sleepe
.
and
it
will
cause
sleepe
.
Take
Sage
,
Smallage
,
Mallowes
and
plantane
,
of
each
an
handfull
beate
them
all
well
in
a
morter
,
then
put
to
them
oatemeale
and
milke
,
For
●ore
brests
.
and
spread
it
on
a
fine
linnen
cloth
an
inch
thicke
,
and
lay
it
to
the
brest
or
brests
,
or
otherwise
take
white
bread
leauen
and
straine
it
with
creame
,
&
put
thereto
two
or
three
yolkes
of
egges
,
salt
,
oyle
,
or
oyle
of
Roses
,
and
put
it
vpon
a
soft
fire
till
it
bee
luke
warme
,
and
so
apply
it
to
the
brest
.
For
morphew
of
both
kinds
.
For
morphew
,
whether
it
be
white
or
blacke
,
take
of
the
Lethargie
of
gold
a
dram
,
of
vnwrought
brimston
two
drams
beate
them
into
fine
powder
,
then
take
of
the
oyle
of
Roses
,
and
swines
grease
,
of
each
a
like
quantitie
,
and
grind
them
all
together
with
halfe
a
dramme
of
camphyre
and
a
little
vinegar
,
and
annoynt
the
same
therewith
morning
and
euening
.
To
breede
haire
.
To
breede
hayre
,
take
Southerne-wood
and
burne
it
to
ashes
,
and
mixe
it
well
with
common
oyle
,
then
annoynt
the
balde
place
therwith
morning
and
euening
,
&
it
will
breede
hayre
exceedingly
.
For
the
gout
For
the
gout
,
take
Aristolochia
rotunda
,
Althea
,
Bett●nie
,
and
the
roots
of
wild
Neepe
,
and
the
roots
of
the
wild
Docke
cut
in
peeces
after
the
vpper
rind
is
taken
away
,
of
each
a
like
quantitie
,
boyle
then
all
in
running
water
till
they
be
soft
and
thicke
:
then
stampe
them
in
a
morter
as
small
as
may
be
,
and
put
thereto
a
little
quantitie
of
chymney
soot
,
and
a
pint
or
better
of
new
milke
of
a
Cow
which
is
all
of
one
entire
colour
,
&
as
much
of
the
vrine
of
a
man
that
is
fasting
,
and
hauing
stirred
them
all
well
together
,
boyle
them
once
againe
on
the
fire
,
then
as
hot
as
the
party
can
suffer
it
,
apply
it
to
the
grieued
place
,
and
it
will
giue
him
ease
.
For
the
Syatica
.
For
the
Syatica
,
take
of
mustard
seede
a
good
handfull
,
and
as
much
in
waight
of
hony
,
and
as
much
in
waight
of
figges
,
and
crummes
of
white
bread
halfe
so
much
,
then
with
strong
vinegar
beate
in
a
morter
till
it
come
to
a
salue
,
then
apply
it
to
the
grieued
place
and
it
will
giue
the
grieued
party
ease
,
so
will
also
a
plaister
of
Oxicrotium
,
if
it
be
continually
warme
vpon
the
same
.
To
helpe
all
manner
of
swellings
or
aches
,
For
any
pain
or
swelling
,
or
the
stinging
of
venomous
beasts
.
in
what
part
of
the
body
soeuer
it
be
,
or
the
stinging
of
any
venomous
beas●
,
as
Adder
,
Snake
,
or
such
like
,
take
horehound
,
smallage
,
porrets
,
small
mallowes
,
and
wild
tansey
,
of
each
a
like
quantitie
,
and
bruise
them
or
cut
them
small
:
Then
seeth
them
altogether
in
a
pan
with
milke
,
oatemeale
,
and
as
much
Sheepes
suet
,
or
Deares
suet
as
an
hens
egge
,
and
let
it
boyle
till
it
bee
a
thicke
plaister
,
then
lay
it
vpon
a
blew
woolen
cloath
,
and
lay
it
to
the
griefe
as
hot
as
one
can
suffer
it
.
For
any
swelling
in
the
legges
or
feete
,
For
swelings
in
the
legges
or
feete
.
take
a
good
handfull
of
water
cresses
and
shread
them
small
,
and
put
them
in
an
earthen
pot
,
and
put
thereto
thicke
wine
lees
,
and
wheate
branne
,
and
sheepes
suet
,
of
each
of
them
a
like
quantitie
,
and
let
them
boyle
together
vntill
they
bee
thicke
,
then
take
a
linnen
cloath
bind
it
all
about
the
sore
and
swelling
as
hot
as
the
party
grieued
can
indure
it
,
&
let
it
remaine
on
a
whole
night
,
and
a
day
without
any
remouing
,
and
when
you
take
it
away
lay
to
it
a
fresh
plaister
,
hot
,
as
before
,
&
it
will
take
away
bothe
the
paine
&
the
swelling
.
Other
Surgions
for
this
griefe
take
hony
and
beere
and
heate
them
together
,
&
therewith
bath
the
swelling
both
morning
and
euening
.
To
wash
any
sore
or
vlcer
,
A
water
to
wash
a
sore-with
.
take
running
water
&
Bole
Armoniake
and
camphire
,
and
boyle
them
together
,
and
dip
in
a
cloth
,
and
lay
it
to
the
sore
as
hot
as
it
may
be
indured
,
also
plantane
water
is
good
to
kill
the
heate
of
any
sore
:
or
if
you
take
woodbine●
leaues
and
bruise
them
small
,
it
will
heale
a
sore
;
or
if
you
wash
a
sore
with
veriuice
,
that
hath
beene
burnt
or
scalded
,
it
is
a
present
remedy
.
Others
for
this
griefe
,
take
the
greene
of
goose
dunge
&
boyle
it
in
fresh
butter
,
A
pultis
for
a
sore
.
then
straine
it
and
vse
it
.
Also
sallet
oyle
and
snow
water
beaten
together
,
will
cure
any
scald
or
burning
.
For
any
old
sore
.
To
cure
any
old
sore
how
grieuous
soeuer
it
bee
,
take
of
new
milke
three
quarts
,
a
good
handful
of
plantane
,
and
let
it
boyle
till
a
pint
be
consumed
:
Then
ad
three
ounces
of
allom
made
in
powder
,
and
one
ounce
and
a
halfe
of
white
Sugar
candy
powdered
.
Also
then
let
it
boyle
a
little
till
it
haue
a
hard
curd
,
then
straine
it
with
this
warme
the
vlcer
,
and
all
the
member
about
it
:
then
drie
it
,
and
lay
vpon
the
vlcer
,
vnguentum
Basilicon
spread
on
lint
,
and
your
diminium
plaister
diminio
ouer
it
:
for
this
strengtheneth
and
killeth
the
itch
:
but
if
you
find
this
is
not
sharpe
enough
,
then
take
of
milke
a
quart
,
allom
in
pouder
two
ounces
,
vinegar
a
spooneful
,
when
the
milke
doth
seeth
,
put
in
the
allom
&
vinegar
:
then
take
off
the
curd
,
and
vse
the
rest
as
was
before
said
,
and
it
will
cure
it
.
For
scabs
or
itch
.
For
scabs
or
itch
take
vnguentum
populion
,
and
therewith
annoynt
the
party
and
it
will
helpe
,
but
if
it
be
more
strong
&
ranke
,
take
an
ounce
of
Nerue
oile
and
three
penyworth
of
quicksiluer
,
and
beate
and
worke
them
together
,
till
you
see
that
assuredly
the
quicksiluer
is
kild
,
then
let
the
party
annoynt
therewith
the
palmes
of
his
hands
,
the
boughs
at
his
elbowes
,
his
arme
pits
,
&
hammes
,
and
it
will
cure
all
his
body
.
For
the
Leprosie
.
To
cure
the
Leprosie
,
take
the
iuice
of
colworts
,
and
mixe
it
with
Allom
and
strong
Ale
,
and
annoynt
the
leaper
therewith
morning
and
euening
,
and
it
will
cleanse
him
wonderfully
,
especially
if
he
bee
purged
first
,
and
haue
some
part
of
his
corrupt
blood
taken
away
.
To
take
away
pimples
.
To
take
away
either
pimples
from
the
face
,
or
any
other
part
of
the
body
,
take
Virgin
waxe
,
and
Spermacaeti
,
of
each
a
like
quantitie
,
and
boyle
them
together
,
and
dip
in
a
fine
linnen
cloth
,
and
as
it
cooles
dippe
it
well
of
both
sides
,
then
lay
it
vpon
another
faire
cloth
vpon
a
Table
,
&
then
fold
vp
a
cloth
in
your
hands
,
and
all
to
slight
it
with
the
cloth
,
then
take
as
much
as
wil
couer
the
grieued
place
.
If
any
man
haue
his
priuy
parts
burnt
,
Priuie
parts
burnt
.
take
the
ashes
of
a
fine
linnen
cloth
in
good
quantity
,
and
put
it
into
the
former
oyle
of
egges
,
and
annoynt
the
sore
member
therewith
,
and
it
will
cure
it
.
For
any
burning
,
For
any
burning
.
take
sixe
new
laid
egges
and
roast
them
very
hard
,
and
take
out
the
yolkes
thereof
,
and
put
them
into
an
earthen
pot
,
and
set
it
ouer
the
fire
on
hot
imbers
,
and
then
whilst
the
egges
looke
blacke
,
stirre
them
with
a
slice
till
they
come
to
an
oyle
,
which
oyle
take
and
clarifie
&
put
into
a
glasse
by
it selfe
,
and
therewith
annoynt
any
burning
,
and
it
will
cure
it
.
For
any
scalding
with
hot
water
,
For
any
scalding
.
oyle
or
otherwise
;
take
thicke
creame
;
&
set
it
on
the
fire
,
and
put
into
it
the
greene
which
growes
on
a
stone
wall
,
take
also
yarrow
,
the
greene
of
elder
barke
and
fire
grasse
,
and
chop
them
small
,
then
put
them
into
the
creame
,
and
stirre
it
well
till
it
come
to
an
oyle
salue
,
then
straine
it
and
annoynt
the
sore
with
it
.
To
drie
vp
any
sore
,
A
pultis
to
drie
a
sore
.
take
Smallage
,
Ground●ill
,
wilde
Mallowes
,
and
violet
leaues
:
chop
them
small
and
boyle
them
in
milke
with
bruised
Oatemeale
and
sheepes
suet
,
and
so
apply
it
to
the
sore
.
To
eate
away
dead
flesh
,
To
eate
away
dead
flesh
.
take
Stubble
wort
,
and
folde
it
vp
in
a
red
docke
leafe
,
or
red
wort
leafe
,
and
so
roast
it
in
the
hot
imbers
and
lay
it
hot
to
any
sore
,
and
it
will
fret
away
all
the
dead
flesh
;
or
otherwise
,
if
you
strew
vpon
the
sore
a
litle
precipitate
it
will
eate
away
the
dead
flesh
.
To
make
a
water
to
heale
all
manner
of
wounds
,
A
water
to
heale
wounds
.
you
shall
take
Iuph-wort
flowers
,
leaues
and
roots
,
&
in
March
or
Aprill
when
the
flowers
are
at
the
best
,
distill
it
,
then
with
that
water
bath
the
wound
,
and
lay
a
linnen
cloth
well
there
with
in
the
wound
,
and
it
will
heale
it
.
To
heale
any
wound
or
cut
in
any
flesh
or
part
of
the
body
:
First
if
it
bee
fit
to
bee
stitch●st
,
itch
it
vp
,
and
then
take
Vnguentum
aurum
,
To
heale
any
wound
.
and
lay
it
vpon
a
pleagant
of
lint
as
bigge
as
the
wound
,
and
then
ouer
it
lay
a
diminio
plaister
made
of
Sallet
oyle
and
white
leade
,
and
so
dresse
it
at
least
once
in
fowre
and
twenty
houres
,
but
if
it
be
a
hollow
wound
,
as
some
thrust
in
the
body
or
other
members
,
then
you
shall
take
Balsamum
cephalicum
,
and
warming
it
on
a
Chafing
dish
and
coales
,
dip
the
tent
therein
,
and
so
put
it
into
the
wound
,
then
lay
your
plaister
diminio
ouer
it
,
&
do
thus
at
least
once
a
day
till
it
be
whole
.
For
sinewes
cut
or
shrunke
.
If
a
mans
sinewes
be
cut
or
shrunke
,
hee
shall
goe
to
the
root
of
the
wild
neepe
which
is
like
woodbine
,
and
make
a
hole
in
the
midst
of
the
root
,
then
couer
it
well
againe
that
no
ayre
goe
out
nor
in
,
nor
raine
nor
other
moysture
:
Thus
let
it
abide
a
day
and
a
night
,
then
goe
and
open
it
,
and
you
shall
find
therein
a
certaine
liquor
:
then
take
out
the
liquor
and
put
it
into
a
cleane
glasse
,
and
doe
thus
euery
day
whilst
you
find
any
moysture
in
the
hole
;
And
this
must
onely
bee
done
in
the
moneths
of
Aprill
and
May
:
Then
annoynt
the
sore
therewith
against
the
fire
,
then
wet
a
linnen
cloth
in
the
same
liquor
,
and
lap
it
about
the
sore
,
and
the
vertue
will
soone
be
perceiued
.
To
breake
any
impostume
.
To
breake
any
Impostume
,
and
to
ripe
it
onely
,
take
the
greene
Melilot
plaister
,
and
lay
it
thereunto
,
and
it
is
sufficient
.
Additions
,
to
generall
infirmities
of
Surgery
and
first
of
burnings
&
scaldings
.
For
burning
or
scalding
with
either
liquor
or
gunpowder
.
Take
Plantane
water
,
or
Sallet
oyle
and
running
water
beaten
together
,
and
therewith
annoynt
the
sore
with
a
feather
till
the
fire
be
taken
out
,
then
take
the
white
of
eggs
and
beate
them
to
oyle
,
which
done
take
a
hare
skynne
and
&
clyppe
the
hayre
into
the
oyle
&
make
it
as
thicke
as
you
may
spread
it
vpon
a
fine
linnen
cloth
,
and
so
lay
it
vpon
the
soret
and
remoue
it
no
,
vntill
it
be
whole
,
and
if
any
rise
vp
of
it selfe
,
clippe
it
away
with
your
sheares
,
and
if
it
be
not
perfectly
whole
,
then
take
a
little
of
the
oyntment
and
lay
it
to
the
same
place
againe
,
ortherwise
take
halfe
a
bushell
of
glouers
shreads
of
all
sorts
,
&
so
much
of
running
water
as
shall
be
thought
conuenient
to
seeth
them
,
and
put
thereto
a
quarter
of
a
pound
of
Barrowes
grease
,
and
then
take
halfe
a
bushell
of
the
downe
of
catts
tayles
and
boyle
them
all
together
,
continually
stirring
them
,
till
they
bee
sodden
that
they
may
be
strayned
into
an
earthen
pot
or
glasse
,
and
with
it
annoynt
the
sore
.
Or
else
take
of
Caprefollij
,
Mouseare
ground
,
Iuye
and
hens
dung
of
the
reddest
or
of
the
yellowest
,
and
fry
them
with
may
butter
al
together
vntill
it
be
browne
,
then
strayne
it
through
a
cleane
cloth
,
and
annoynt
the
sore
therewith
.
Take
the
middle
rind
of
the
Elme
tree
,
For
burnings
or
scaldings
on
the
face
.
and
lay
it
two
or
three
houres
in
faire
running
water
till
it
waxe
ropye
like
glew
,
and
then
annoynt
the
sore
therewith
:
Or
otherwise
,
take
sheeps
tallow
and
sheeps
dung
and
mixe
them
together
till
they
come
to
a
salue
,
and
then
apply
it
to
the
sore
.
Take
Plantane
leaues
,
Anoyntment
for
burning
.
Dasie
leaues
,
the
greene
barke
of
elders
,
and
greene
Germaunders
dyrte
,
stampe
them
all
together
with
fresh
butter
or
with
oyle
,
then
strayne
it
through
a
linnen
cloth
,
and
with
a
feather
annoynt
the
sore
till
it
be
whole
.
Take
of
Oyle
olyue
a
pint
,
Vlcers
and
Sores
.
A
salue
for
any
old
sore
.
Terpentyne
a
pound
,
vnwrought
waxe
halfe
a
pound
,
Rosen
a
quarter
of
a
pound
,
sheepes
suet
two
pound
,
then
take
of
orpens
,
Smallage
,
Ragwort
,
Plantane
,
and
sicke-wort
,
of
each
a
good
handfull
,
chop
all
the
hearbs
very
small
,
and
boyle
them
in
a
pan
altogether
vpon
a
soakeing
fire
,
and
stirry
them
exceeding
much
till
they
bee
well
incorporate
together
,
then
take
it
from
the
fire
and
strayne
al
through
a
strong
canuasse
cloth
into
cleane
potts
or
glasses
and
vse
it
as
occasion
shall
serue
,
eyther
to
annoynt
,
tent
,
or
plaister
.
Otherwise
take
popler
budds
,
and
elder
budds
,
stampe
and
straine
them
,
then
put
thereto
a
little
venyce
turpentime
,
waxe
and
rosin
,
and
so
boyle
them
together
and
therwith
dresse
the
sore
,
or
else
take
two
handfull
of
plantane
leaues
,
bray
them
small
,
and
s●rayne
out
the
iuyce
,
then
put
to
it
as
much
womans
milke
,
a
spoonefull
of
hony
,
a
yolke
of
an
egge
,
and
as
much
wheate
flower
as
you
thinke
will
bring
it
to
a
salue
,
then
make
a
plaister
thereof
and
lay
it
vnto
the
sore
,
renewing
it
once
in
foure
and
twenty
houres
.
To
take
away
dead
flesh
.
Take
an
oune
of
Vnguentum
apostolorum
,
and
an
ounce
of
Vnguentum
Aegiptiacum
,
and
put
them
together
in
a
port
being
first
well
wrought
together
in
a
bladder
,
and
if
the
flesh
be
weake
,
put
to
it
a
little
fine
white
sugar
,
and
therewith
dresse
the
sore
,
or
otherwise
take
onely
Precypitate
in
fine
pouder
,
and
strew
it
on
the
sore
.
A
water
for
a
sore
.
Take
a
gallon
of
Smithes
sleacke
water
,
two
handfuls
of
sage
,
a
pint
of
hony
,
a
quart
of
ale
,
two
ounces
of
Allom
,
and
a
littell
white
copporas
,
seeth
them
all
together
till
halfe
be
consumed
,
then
strayne
it
,
and
put
it
into
a
cleane
vessell
,
and
therewith
wash
the
sore
.
Or
otherwise
take
cleane
running
water
and
put
therein
roch
allom
and
madder
,
and
let
them
boyle
till
the
allom
and
the
madder
be
consumed
,
then
take
the
clearest
of
the
water
and
therewith
wash
the
sore
.
Or
else
take
Sage
,
Fenell
,
&
sinquefoyle
,
of
each
a
good
handfull
,
boyle
them
in
a
gallond
of
running
water
till
they
bee
tender
,
then
strayne
the
liquor
from
the
hearbs
,
and
put
to
it
a
quarter
of
a
pound
of
roch
allom
,
and
let
it
seeth
againe
a
little
till
the
allom
be
melted
,
then
take
it
from
the
fire
and
vse
it
,
thus
,
dip
lint
in
it
warme
and
lay
it
to
the
sore
,
and
if
it
be
hollow
apply
more
lynt
,
A
blacke
plaister
to
heale
old
sores
and
kill
inflamation
.
then
make
a
little
bolster
of
linnen
cloth
,
and
wett
it
well
in
the
water
,
then
wring
out
the
water
,
and
so
bind
on
the
bolster
close
.
Take
a
pint
of
●allet
oyle
and
put
into
it
sixe
ounces
of
red
lead
,
and
a
little
ceruse
or
white
lead
,
then
set
it
ouer
a
gentle
fire
,
and
let
it
boyle
a
long
season
stirring
it
well
till
it
bee
stiffe
,
which
you
shall
trie
in
this
order
;
let
it
drop
from
your
sticke
or
slice
vpon
the
bottome
of
a
saucer
,
and
so
stand
vntill
it
be
cold
,
and
then
if
it
be
well
boyled
,
it
will
be
stiffe
&
very
blacke
,
then
take
it
off
and
let
it
stand
a
little
,
and
after
straine
i●
through
a
cloth
into
a
bason
,
but
first
annoynt
the
bason
with
sallet
oyle
,
and
also
your
fingars
,
and
so
make
it
vp
into
roules
plaisterwise
,
and
spread
it
and
apply
it
as
occasion
shall
serue
.
Take
Mallowes
and
B●ets
,
An
oyntment
to
ripen
sores
.
and
seeth
them
in
water
,
then
drie
away
the
water
from
them
,
and
beate
the
hearbs
well
with
old
Boares
grease
,
and
so
apply
it
to
the
appostume
hott
.
For
the
stinging
of
any
adder
or
venomous
thing
.
Take
a
handfull
of
Rue
and
stampe
it
with
rustie
Bacon
till
it
come
to
a
perfect
salue
,
and
therewith
dresse
the
sore
till
it
be
whole
.
If
the
party
be
outwardly
venomed
,
For
any
venoming
.
take
Sage
and
bruise
it
well
&
apply
it
to
the
sore
,
renewing
it
at
least
twice
a
day
,
but
if
it
be
inwardly
,
then
let
the
party
drink
the
iuice
of
Sage
either
in
wine
or
ale
morning
and
euening
.
Take
Sellodyne
early
in
the
morning
,
For
a
ringworme
.
and
bruise
it
well
,
&
then
apply
it
to
the
sore
,
and
renewing
it
twice
or
thrice
a
day
.
Take
of
Campheare
one
dramme
,
For
the
itch
.
of
quicksiluer
,
four
penyworth
killed
well
with
vinegar
,
then
mixe
it
with
two
penyworth
of
oylede
bay
,
and
therewith
annoynt
the
body
.
Or
otherwise
take
red
Onyons
and
seeth
them
in
running
water
a
good
while
,
then
bruise
the
Onyons
small
,
and
with
the
water
they
were
sodden
in
,
strayne
them
in
,
then
wash
the
infected
place
with
the
same
.
Take
a
greate
quantitie
of
the
hearbe
Bennet
,
For
thy
dryed
Scabbe
.
and
as
much
of
red
nett●es
,
pound
them
well
&
strayne
them
,
and
with
the
iuyce
wash
the
patyent
naked
before
the
fire
,
and
so
let
it
drinke
in
and
wash
him
againe
,
and
doe
so
diuers
dayes
till
he
be
whole
.
To
kill
the
Itch
or
tetter
serpego
.
Take
a
penyworth
of
white
copperas
,
and
as
much
greene
copporas
,
a
quarter
of
an
ounce
of
white
Mercury
,
a
halpenyworth
of
Allom
&
burne
it
,
and
set
al
ouer
the
fire
with
a
pint
of
fayre
water
,
and
a
quarter
of
a
pint
of
wine
vinegar
,
boyle
all
these
together
till
they
come
to
halfe
a
pint
,
and
then
annoynt
the
sore
therewith
.
To
take
away
the
arrs
of
the
small
Poxe
.
Take
Barrowes
grease
a
prettie
quantitie
,
and
take
an
apple
and
pare
it
and
take
the
chore
cleane
out
,
then
chop
your
apple
and
your
Barrowes
grease
together
,
and
set
it
ouer
the
fire
that
it
may
melt
but
not
boyle
,
then
take
it
from
the
fire
,
and
put
thereto
a
pretty
quantitie
of
rose
water
and
stirr
all
together
till
it
be
cold
,
and
keepe
it
in
a
cleane
vessell
,
and
then
annoynt
the
face
therewith
.
For
the
French
or
Spanish
pox
.
Take
quicksiluer
and
kill
it
with
fasting
spittle
,
then
take
Verdigrease
,
Arabi●ke
,
Turpentime
,
Oyle
olyue
,
and
Populion
,
&
mixe
them
together
to
one
entyre
oyntment
,
and
annoynt
the
Sores
therewith
,
and
keepe
the
party
exceeding
warme
.
Or
otherwise
,
take
of
Allom
burned
,
of
Rossin
,
Frankensence
,
Populion
,
oyle
of
Roses
,
Oyle
de
bay
,
Oyle
olyue
,
greene
Copporas
,
Verdigrease
,
White
lead
,
Mercury
sublymde
:
of
each
a
prettie
quantitie
but
of
Allom
most
,
then
beate
to
powder
the
symples
that
are
hard
,
and
melt
your
oyles
,
and
cast
in
your
powders
and
stirre
all
well
together
,
then
straine
them
through
a
cloth
,
and
apply
it
warme
to
the
sores
;
or
else
take
of
Capons
greafe
that
hath
toucht
no
water
,
the
iuyce
of
Rue
and
the
fine
powder
of
Pepper
,
and
mixe
them
together
to
an
oyntment
,
and
apply
it
round
about
the
sores
,
but
let
it
not
come
into
the
sores
,
and
it
will
drie
them
vp
.
To
put
out
the
French
or
Spanish
Poxe
.
Take
of
Treakle
halfe
a
pennyworth
,
of
long
Pepper
as
much
,
and
of
graynes
as
much
,
a
littell
ginger
,
and
a
little
quantitie
of
Licoras
,
warme
them
with
strong
ale
,
and
let
the
party
drinke
it
off
,
and
lie
downe
in
his
bed
and
take
a
good
sweat
:
and
then
when
the
sores
arise
,
vse
some
of
the
oyntment
before
rehearsed
.
Take
the
iuice
of
red
Fennell
,
To
make
the
scabs
of
the
French
poxe
to
fall
away
.
and
the
iuyce
of
Sen
greene
and
stone
hony
,
and
mixe
them
very
well
together
till
it
bee
thicke
,
and
with
it
annoynt
the
party
,
but
before
you
doe
annoyt
him
you
shall
make
this
water
.
Take
Sage
and
seeth
it
in
very
faire
water
from
a
gallond
to
a
pottell
,
&
put
therein
a
quantitie
of
hony
and
some
allom
,
and
let
them
boyle
a
little
together
;
when
you
haue
strayned
the
hearbs
from
the
water
,
Additions
,
to
greene
wounds
.
then
put
in
your
hony
and
your
allom
,
and
therewith
wash
the
poxe
first
,
and
let
it
drie
in
well
,
and
then
lay
on
the
aforesaid
oyntment
.
Take
the
oyle
of
the
white
of
an
egge
,
wheate
flower
,
a
littell
hony
and
venice
Turpentine
,
A
deffensitiue
for
a
greene
wound
.
take
and
stirre
all
these
together
,
and
so
vse
it
about
the
wound
but
not
within
,
and
if
the
wound
do
bleed
,
then
adde
to
this
salue
a
little
quantity
of
Bolarmonyake
.
Take
Apponaxe
and
Galbanum
,
A
salue
for
a
greene
wound
.
of
each
an
ounce
,
Ammonianum
,
and
Bedlynd
of
each
two
ounces
,
of
Lethargie
of
gold
one
pound
and
a
halfe
,
new
waxe
halfe
a
pound
,
Lapis
Calamniaris
one
ounce
,
Turpentine
foure
ounces
,
Myrhe
two
ounces
,
Oyle
de
bay
one
ounce
,
Thusse
one
ounce
,
Arystolochia
roots
two
ounces
,
oyle
of
Roses
two
ounces
,
sallet
oyle
two
pound
,
all
the
hard
symples
must
bee
beaten
to
fine
powder
and
searssed
,
take
also
three
pynts
of
right
wine
vinegar
,
&
put
your
foure
gummes
into
the
vinegar
a
whole
day
before
till
the
gummes
be
dissolued
,
then
set
it
ouer
the
fire
and
let
it
boyle
very
softly
till
your
vinegar
be
as
good
as
boyled
away
,
then
take
an
earthen
pot
with
a
wide
mouth
and
put
your
oyle
in
and
your
waxe
,
but
your
waxe
must
be
escraped
before
you
put
it
in
,
then
by
a
littell
at
once
put
in
your
Lethargie
and
stirre
it
exceedingly
,
then
put
in
all
your
gummes
and
all
the
rest
,
but
let
your
Turpentine
be
last
,
and
so
let
it
boyle
till
you
see
it
grow
to
be
thicke
,
then
poure
it
into
a
bason
of
water
and
worke
it
with
oyle
of
Roses
for
sticking
to
your
hands
,
and
make
it
vp
in
roules
plaisterwise
,
and
here
is
to
be
noted
,
that
your
oyle
of
Roses
must
not
be
boyled
with
the
rest
,
but
after
it
is
taken
from
the
fire
a
littell
before
the
Turpentine
.
A
water
to
heale
any
greene
wound
,
cut
,
or
sore
.
Take
three
good
handfull
of
Sage
,
and
as
much
of
Honysuckell
leaues
and
the
flowers
cleane
picked
,
then
take
one
pound
of
roch
Allom
,
&
a
quarter
of
a
pound
of
right
english
hony
clarified
cleane
,
halfe
a
penyworth
of
graynes
,
and
two
gallonds
of
running
water
,
then
put
all
the
said
things
into
the
water
,
and
let
them
seeth
till
halfe
be
consumed
,
then
take
it
from
the
fire
till
it
be
almost
cold
&
strayne
it
through
a
cleane
cloth
,
&
put
it
vp
in
a
glasse
,
and
then
either
on
tent
or
pleagant
vse
as
you
haue
occasion
.
Take
a
quart
of
rye
flower
and
temper
it
with
running
water
,
To
stanch
blood
and
draw
sinewes
together
.
and
make
dough
thereof
,
then
according
to
the
bignesse
of
the
wound
lay
it
in
with
the
deffensytiue
plaister
before
rehearsed
ouer
it
,
and
euery
dressing
make
it
lesse
and
lesse
till
the
wound
be
closed
.
A
mayden
oyle
for
shrinking
of
sinewes
.
Take
a
quart
of
neates
foot
oyle
,
a
quart
of
oxe
galles
,
a
quart
of
Aquauitae
,
and
a
quart
of
rose
water
,
a
handfull
of
rosemary
strypt
,
and
boyle
all
these
together
till
halfe
be
consumed
,
then
presse
and
strayne
it
,
and
vse
it
according
as
you
find
occasion
.
For
a
wound
in
the
gutts
.
Take
hony
,
pitch
and
butter
,
and
seeth
them
together
,
&
annoynt
the
hurt
against
the
fire
,
and
tent
the
sore
with
the
same
.
For
prieking
with
a
thorne
.
Take
groundsell
and
stampe
it
,
and
seeth
it
with
sweete
mylke
till
it
be
thicke
,
To
gather
flesh
in
wounds
.
then
temper
it
with
blacke
sope
and
lay
it
to
the
sore
.
Take
Rosin
a
quarter
of
a
pound
,
of
waxe
three
ounces
,
of
oyle
of
Roses
one
ounce
and
a
halfe
,
seeth
all
them
together
in
a
pint
of
white
wine
till
it
come
to
skymming
,
then
take
it
from
the
fire
&
put
thereto
two
ounces
of
venice
●urpentine
,
and
apply
it
to
the
wound
or
sore
.
Take
mustard
made
with
strong
vinegar
,
Additions
,
for
ach
or
swellings
.
the
crummes
of
browne
bread
,
with
a
quantitie
of
hony
and
sixe
figgs
minxt
,
temper
all
together
well
and
lay
it
vpon
a
cloath
plaisterwise
,
put
a
thinne
cloath
betweene
the
plaister
and
the
flesh
&
lay
it
to
the
place
greued
as
oftae
need
requires
.
For
the
Cyatyca
.
Take
a
pound
of
fine
Rozin
,
of
oyle
de
bay
two
ounces
,
of
Populion
as
much
,
A
yellow
searcloth
for
any
payne
or
swelling
.
of
Frankensence
halfe
a
pound
,
of
oyle
of
Spyke
two
ounces
,
of
oyle
of
Camomile
two
ounces
,
of
oyle
of
Roses
two
ounces
,
of
Waxe
half
a
pound
,
of
Turpentine
a
quarter
of
a
pound
,
melt
them
and
stirre
them
well
together
and
then
dip
linnen
clothes
therein
,
and
apply
the
searecloath
as
you
shall
haue
occasion
,
and
note
the
more
oyle
you
vse
,
the
more
supler
the
searecloth
is
,
and
the
lesse
oyle
the
stiffer
it
wi●l
be
.
Take
a
little
blacke
sope
,
For
bruise●
swelled
.
sault
and
hony
,
and
beate
them
well
together
,
and
spread
it
on
a
browne
paper
and
apply
it
to
the
bruise
.
Take
Mallowes
and
seeth
them
in
the
dregges
of
good
Ale
or
milke
,
For
swelled
legges
.
and
make
a
plaister
thereof
,
and
apply
it
to
the
place
swelled
.
Take
in
the
moneth
of
May
,
For
any
ache
henbane
and
bruise
it
well
and
put
it
into
an
earthen
pot
and
put
thereto
a
pint
of
sallet
oyle
and
set
it
in
the
sunne
till
it
be
all
one
substance
,
the
annoynt
the
ach
therewith
.
Take
halfe
a
pound
of
vnwrought
wax
,
A
plaister
for
any
paine
or
ache
in
the
ioynts
.
as
much
Rozin
,
one
ounce
of
galbanum
,
a
quarter
of
a
pound
of
Lethargie
of
gold
,
3.
quarters
of
white
Leade
,
beaten
to
pouded
and
cearst
,
then
take
a
pint
of
neates
foote
oyle
and
set
it
on
the
fire
in
a
small
vessell
which
may
containe
the
rest
,
and
when
it
is
all
moulten
,
then
put
in
the
pouders
and
stirre
it
fast
with
a
slice
,
and
trie
it
vpon
the
bottome
of
a
saucer
,
when
it
beginneth
to
be
somewhat
hard
,
then
take
it
from
the
fire
,
&
annoynt
a
fayre
boord
with
neates
foot
oyle
,
&
as
you
may
handle
it
for
heate
,
worke
it
vp
in
roules
,
and
it
will
keepe
fiue
or
sixe
yeares
,
being
wraped
vp
close
in
papers
,
&
when
you
will
vse
it
,
spread
of
it
thin
vpon
new
lockram
or
leather
somewhat
bigger
then
the
griefe
,
Additions
,
to
griefe
in
the
Bones
.
For
bones
out
of
Ioynt
or
sinnewes
sprung
or
strained
.
and
so
if
the
griefe
remoue
follow
it
,
renewing
it
morning
and
euening
,
and
let
it
bee
somewhat
warme
when
it
is
layd
on
,
and
beware
of
taking
cold
,
&
drinking
hot
wines
.
Take
foure
or
fiue
yolkes
of
egges
,
hard
sodden
or
rosted
,
&
take
the
branches
of
great
Morrell
,
and
the
berryes
in
Somer
,
and
in
winter
the
roots
,
and
bray
all
well
together
in
a
morter
with
sheeps
milke
,
and
then
fry
it
till
it
be
very
thicke
and
so
make
a
plaister
thereof
,
and
lay
it
about
the
sore
and
it
will
take
away
both
paine
and
swelling
.
A
bath
for
broken
bones
Take
a
gallond
of
standing
lye
,
put
to
it
of
Plantane
and
knot-grasse
,
of
each
two
handfull
,
of
worme-wood
&
Comfry
,
of
each
a
handfull
,
&
boyle
all
these
together
in
the
lye
a
good
while
,
and
when
it
is
luke
warme
bath
the
broken
member
therewith
,
&
take
the
budds
of
elder
gathered
in
March
,
and
strypped
downeward
and
a
little
boyle
them
in
water
,
then
eate
them
in
oyle
and
very
little
vinegar
,
a
good
quantitie
at
a
time
in
the
morning
euer
before
meate
or
an
houre
before
the
patient
goe
to
dinner
,
and
it
much
auayles
to
the
knytting
of
bones
.
A
generall
bath
for
clearing
the
skin
and
camforting
the
body
.
Take
Rosemary
,
Featherfewe
,
Organye
,
Pelitory
of
the
wall
,
Fennill
,
Mallowes
,
Violet
leaues
,
and
Nettells
,
boyle
all
these
together
,
and
when
it
is
well
sodden
put
to
it
two
or
three
gallonds
of
milke
,
then
let
the
party
stand
or
sit
in
it
an
houre
or
two
,
the
bath
reaching
vp
to
the
stomacke
,
and
when
they
come
out
they
must
goe
to
bed
and
sweate
,
beware
taking
of
cold
.
Make
a
plaister
of
wheate
flower
and
the
whits
of
egges
,
&
spead
it
on
a
double
linnen
cloth
,
A
soueraine
helpe
for
broken
bones
then
lay
the
plaister
on
an
euen
board
,
and
lay
the
broken
lymbe
thereon
,
and
set
it
euen
according
to
nature
,
and
lap
the
plaister
about
it
and
splynt
it
,
and
giue
him
to
drinke
Knyt-wort
the
iuice
thereof
twice
and
no
more
,
for
the
third
time
it
will
vnknit
,
but
giue
him
to
drinke
nine
dayes
each
day
twice
the
iuy●e
of
Comfery
,
Daysies
and
Osmund
in
stale
ale
and
it
shall
knit
it
,
and
let
the
foresaid
plaister
lye
to
ten
dayes
at
the
least
,
and
when
you
take
it
away
doe
thus
,
take
hore-hound
,
Red
fenell
,
Houns
,
tongue
,
w●ll-wort
,
and
Pelitory
,
and
seeth
them
,
then
vnroule
the
member
and
take
away
the
splynts
,
and
then
bath
the
linnen
&
the
plaister
about
the
member
in
this
bath
till
it
haue
soakt
so
long
that
it
come
gently
away
of
it selfe
,
then
take
the
aforesaid
plaister
and
lay
thereto
fiue
or
sixe
dayes
very
hot
,
and
let
each
plaister
lie
a
day
and
a
night
&
alwaies
splynt
it
well
,
and
after
cherish
it
with
the
oyntments
before
rehearsed
for
broken
bones
,
and
keepe
the
party
from
vnholsome
meates
and
drinkes
till
hee
bee
whole
,
and
if
the
hurt
be
on
his
arme
let
him
beare
a
ball
of
greene
hearbs
in
his
hand
to
preuent
the
shrinking
of
the
hand
and
sinewes
.
Take
Sage
,
For
any
Feuer
.
Rag-wort
,
Yarrow
,
vnset
leekes
of
each
a
like
quantitie
,
stampe
them
with
bay
salt
and
apply
them
to
the
wrests
of
the
hands
.
Blanch
Almonds
in
the
cold
water
,
To
expell
heate
in
a
Feuer
.
and
make
milke
of
them
(
but
it
must
not
seeth
)
then
put
to
it
sugar
,
and
in
the
extremitie
of
heate
,
see
you
drinke
thereof
.
Take
three
spoonefull
of
Ale
and
a
little
Saffron
,
and
bruise
and
straine
it
thereto
,
The
royall
medicine
for
Feuers
.
then
adde
a
quarter
of
a
spoonefull
of
fine
Treakle
and
mixt
together
,
and
drinke
it
when
the
fitt
comes
.
Take
two
roots
of
crowe
foot
that
growes
in
a
marsh
grownd
,
Another
.
which
haue
no
little
roots
about
them
,
to
the
number
of
twentie
or
more
,
and
a
little
of
the
earth
that
is
about
them
,
and
doe
not
wash
them
,
and
adde
a
little
quantitie
of
salt
,
and
mixe
all
well
together
and
lay
in
one
linnen
clothes
and
bind
it
about
your
thumbes
betwixt
the
first
and
the
neather
ioynt
,
and
let
it
lye
nine
dayes
vnremoued
,
and
it
will
expell
the
feuer
.
An
approued
medicine
for
the
greatest
Laske
or
Flixe
.
Take
a
right
Pomwater
the
greatest
you
can
get
,
or
els
two
little
ones
,
roast
them
very
tender
to
pap
,
then
take
away
the
skinne
and
the
core
and
vse
onely
the
pap
,
and
the
like
quantitie
of
Chalke
finely
scraped
,
mixe
them
both
together
vpon
a
trencher
before
the
fire
,
and
worke
them
well
to
a
plaister
,
then
spread
it
vpon
a
linnen
cloth
warmed
very
hot
as
may
be
suffred
,
and
so
bind
it
to
the
nauill
for
24.
houres
,
vse
this
medicine
twice
or
thrice
or
more
till
the
laske
be
stayed
.
To
make
the
oyle
of
Swallowes
,
OF
Oyle
of
Swallowes
.
take
Lauendar
cotton
,
Spike
,
Knot-grasse
,
Ribwort
,
Balme
,
Valerian
,
Rosemarie
tops
,
Woodbine
tops
,
Vine
strings
,
French
Mallowes
,
the
tops
of
Alecost
,
Strawberry
strings
,
Tutsan
,
Plantane
,
Wale-nut
tree
leaues
,
the
tops
of
young
Baies
,
Isop
,
Violet
leaues
,
Sage
of
vertue
,
fine
roman
Worme-wood
,
of
each
of
them
a
handfull
,
Camomile
and
Redroses
,
of
each
two
handfull
,
twentie
quicke
Swallowes
,
&
beate
them
al
together
in
a
great
morter
,
&
put
to
them
a
quart
of
Neat●-foote
oyle
,
or
may
butter
,
and
grind
them
all
well
together
with
two
ounces
of
cloues
well
beaten
,
then
put
them
all
together
in
an
earthen
pot
,
and
stop
it
very
close
that
no
ayer
come
into
it
,
and
set
it
nine
dayes
in
a
seller
or
cold
place
,
then
open
your
pot
and
put
into
it
halfe
a
pound
of
white
or
yellow
waxe
cut
very
small
,
and
a
pint
of
oyle
or
butter
,
then
set
your
pot
close
stopped
into
a
panne
of
water
,
&
let
it
boyl●
sixe
or
eight
houres
,
and
then
straine
it
:
This
oyle
is
exceeding
soueraine
for
any
broken
bones
,
bones
out
of
ioynt
,
or
any
paine
or
griefe
either
in
the
bones
or
sinnewes
.
To
make
oyle
of
Camomile
,
To
make
oile
of
cammomile
.
take
a
quart
of
Sallet
oyle
and
put
it
into
a
glasse
,
then
take
a
handfull
of
Camomile
and
bruise
it
,
and
put
it
into
the
oyle
,
and
let
them
stand
in
the
same
12.
dayes
,
onely
you
must
shift
it
euery
three
dayes
,
that
is
to
strayne
it
from
the
old
Cammomile
,
and
put
in
as
much
of
new
,
and
that
oyle
is
very
souereine
for
any
griefe
proceeding
from
cold
causes
.
To
make
oyle
of
Lauender
,
To
make
oyle
of
La●endar
.
take
a
pint
of
Sallet
oyle
and
put
it
into
a
glasse
,
then
put
to
it
a
handfull
of
Lauender
,
and
let
it
stand
in
the
same
twelue
dayes
,
and
vse
it
in
all
respects
as
you
did
your
oyle
of
Cammomile
.
To
make
an
oyle
which
shall
make
the
skinne
of
the
hands
very
smooth
,
To
make
smooth
●ands
take
Almonds
and
beate
them
to
oyle
,
then
take
whole
Cloues
and
put
them
both
together
into
a
glasse
,
and
set
it
in
the
sunne
fiue
or
sixe
dayes
,
then
strayne
it
,
and
with
the
same
annoynt
your
hands
euerie
night
when
you
goe
to
bed
,
and
otherwise
as
you
haue
conuenient
leasure
.
To
make
that
soueraine
water
which
was
first
inuented
by
Doctor
Steuens
,
To
make
Doctor
Steuens
water
.
in
the
same
forme
as
he
deliuered
the
Receite
to
the
Arch-bishop
of
Canturbury
,
a
little
before
the
death
of
the
said
Doctor
.
Take
a
gallon
of
good
Gascoyne
wine
,
then
take
Ginger
,
Galingale
,
Synamon
,
Nutmegges
,
Graines
,
Cloues
brused
,
Fennell
seeds
,
Carrawaie
seeds
,
Origanum
;
of
euery
of
them
a
like
quantitie
,
that
is
to
say
a
dramme
:
Then
take
Sage
,
wild
Margerom
,
Peny-royaell
,
Mints
,
Red-roses
,
Time
,
Pellitory
,
Rosemary
,
wild-time
,
Cammomill
,
Lauender
,
of
each
of
them
a
handfull
,
then
bray
the
spices
small
,
and
bruise
the
hearbs
and
put
al
into
the
wine
;
&
let
it
stand
so
twelue
houres
,
only
stirre
it
diuers
times
,
then
distill
it
by
a
Lymbecke
,
and
keepe
the
first
water
by
it selfe
for
that
is
the
best
,
then
keepe
the
second
water
for
that
is
good
,
and
for
the
last
neglect
it
not
,
for
it
is
very
wholesome
though
the
worst
of
the
three
.
Now
for
the
vertue
of
this
water
it
is
this
,
it
comforteth
the
spirits
and
vitall
parts
,
and
helpeth
all
inward
diseases
that
commeth
of
cold
,
it
is
good
against
the
shaking
of
the
palsie
,
&
cureth
the
contraction
of
sinnewes
,
and
helpeth
the
conception
of
women
that
be
barraine
,
it
killeth
the
wormes
in
the
body
,
it
cureth
the
cold
cough
,
it
helpeth
the
tooth-ache
,
it
comforteth
the
stomacke
,
and
cureth
the
old
dropsie
,
it
helpeth
the
stone
in
bladder
and
in
the
reines
,
it
helpeth
a
stinking
breath
:
And
whosoeuer
vseth
this
water
moderately
and
not
too
often
,
preserueth
him
in
good
liking
,
&
will
make
him
seeme
young
in
old
age
.
With
this
water
Docter
Steuens
preserued
his
owne
life
vntill
such
extreame
age
,
that
he
could
neither
goe
nor
ride
,
and
he
continued
his
life
being
bed-rid
fiue
yeares
,
when
other
Physicions
did
iudge
he
could
not
liue
one
yeare
,
which
he
did
coufesse
a
little
before
his
death
;
saying
:
that
if
he
were
sicke
at
any
time
,
he
neuer
vsed
any
thing
but
this
water
only
;
And
also
the
Archbishop
of
Canterbury
vsed
it
,
and
found
such
goodnesse
in
it
that
hee
liued
till
he
was
not
able
to
drinke
of
a
cup
,
but
sucked
his
drinke
throug
a
hollow
pipe
of
siluer
.
This
water
will
be
much
the
better
if
it
be
set
in
the
Sunne
all
Summer
.
To
make
a
cordiall
Rosasolis
,
take
Rosasolis
,
and
in
any
wise
touch
not
the
leaues
thereof
in
the
gathering
,
Arestoratiue
of
Rosasol●●
nor
wash
it
;
take
thereof
foure
good
handfuls
,
then
take
two
good
pints
of
Aqua●itae
,
and
put
them
both
in
a
glasse
or
pewter
pot
of
three
or
foure
pints
,
and
then
stop
the
same
hard
and
iust
,
and
so
let
it
hand
three
dayes
and
three
nights
,
and
the
third
day
straine
it
through
a
cleane
cloth
into
another
glasse
or
pewter
pot
,
and
put
thereto
halfe
a
pound
of
Sugar
beaten
small
,
fowre
ounces
of
fine
Licoras
beaten
into
powder
,
halfe
a
pound
of
sonud
Dates
the
stones
being
taken
out
,
&
cut
them
and
make
them
cleane
,
and
then
mince
them
small
,
and
mixe
all
these
together
and
stop
the
glasse
or
pot
close
and
iust
,
and
drinke
of
it
at
night
to
bedward
halfe
a
spoonefull
with
Ale
or
Beere
,
but
Ale
is
the
better
,
as
much
in
the
morning
fasting
for
there
is
not
the
weakest
body
in
the
world
that
wanteth
nature
or
strength
,
or
that
is
in
a
consumption
,
but
it
will
restore
him
againe
,
and
cause
him
to
be
strong
and
lustie
,
and
to
haue
a
maruailous
hungrie
stomacke
,
prouided
alwaies
that
this
Rosasolis
be
gathered
(
as
neare
as
you
possibly
can
)
at
the
full
of
the
moone
when
the
sunne
shineth
before
noone
,
and
let
the
roots
of
them
be
cut
away
.
Take
the
flowers
of
roses
or
violets
&
breake
them
small
and
put
them
into
sallet
oyle
,
Additions
,
to
the
Oyles
.
To
make
oyle
of
Roses
or
Violetts
.
and
let
them
stand
in
the
same
ten
or
twelue
dayes
,
and
then
presse
it
.
Or
otherwise
take
a
quart
of
oyle
Olyue
,
and
put
thereto
Sixe
spoonefuls
of
cleane
water
,
and
stirre
it
well
with
a
slice
,
till
it
waxe
as
white
as
milke
,
then
take
two
pound
of
red
rose
leaues
and
cut
the
white
of
the
ends
of
the
leaues
away
,
and
put
the
roses
into
the
oyle
,
&
then
put
it
into
a
double
glasse
and
set
it
in
the
sun
all
the
summer
time
,
and
it
is
soueraine
for
any
scalding
or
burning
with
water
or
oyle
.
Or
else
take
red
roses
new
plucked
a
pound
or
two
,
and
cut
the
white
ends
of
the
leaues
away
,
then
take
may
Butter
and
melt
it
ouer
the
fire
w●th
2.
pound
of
oyle
olyue
,
&
when
it
is
clarified
put
in
your
roses
and
put
it
all
in
a
vessell
of
glasse
or
of
earthen
,
and
stop
it
well
about
that
no
ayre
enter
in
nor
out
,
and
set
it
in
another
vessell
with
water
and
let
it
boyle
halfe
a
day
or
more
,
and
then
take
if
forth
and
straine
or
presse
it
through
a
cloth
,
and
put
it
into
glasse
bottells●
this
is
good
for
al
manner
of
vnkind
heates
.
Take
two
or
three
pound
of
Nutmegges
&
cut
them
small
and
bruse
them
well
,
To
make
oyle
of
Nutmeggs
.
then
put
them
into
a
pan
and
beate
them
and
stir●e
them
about
,
which
done
,
put
them
into
a
canuasse
or
strong
linnen
bagge
,
and
close
them
in
a
presse
and
presse
them
,
&
get
out
all
the
liquor
of
them
which
will
be
like
manna
,
then
scrape
it
from
the
canuasse
bagge
as
much
as
you
can
with
a
knife
,
then
put
it
into
some
vessell
of
glasse
and
stoppe
it
well
,
but
set
it
not
in
the
sun
for
it
will
waxe
cleane
of
it selfe
within
10.
or
15.
dayes
,
and
it
is
worth
thrice
so
much
as
the
Nutmeggs
themselues
,
and
the
oyle
hath
very
great
vertue
in
comforting
the
stomacke
and
inward
parts
,
and
asswaging
the
paine
of
the
Mother
and
Cyatica
.
To
make
perfect
oyle
of
Spyke
.
Take
the
flowers
of
Spyke
,
and
wash
them
only
in
Oyle
olyue
and
then
stampe
them
well
,
then
put
them
in
a
canuasse
bagge
&
presse
them
in
a
presse
as
hard
as
you
can
,
&
take
that
which
commeth
out
carefully
,
and
put
it
into
a
strong
vessell
of
glasse
,
and
set
it
not
in
the
sun
for
it
will
cleare
of
it selfe
&
waxe
fayre
and
bright
,
and
will
haue
a
very
sharpe
odor
of
the
Spike
;
and
thus
you
may
make
oyle
of
other
hearbs
of
like
nature
,
as
Lauender
,
Camomile
,
and
such
like
.
To
m●ke
oyle
of
Masticke
.
Take
an
ounce
of
Masticke
,
and
an
ounce
of
Olibanum
pounded
as
small
as
is
possible
,
&
boyle
them
in
oyle
Olyue
(
a
quart
)
to
a
third
part
,
then
presse
it
and
put
it
into
a
glasse
,
&
after
10.
or
12.
dayes
it
will
be
perfect
:
it
is
exceeding
good
for
any
cold
griefe
.
Thus
hauing
in
a
summary
manner
passed
ouer
all
the
most
Phisicall
&
chirurgicall
notes
which
burtheneth
the
mind
of
our
English
House-wife
,
beeing
as
much
as
needfull
for
the
preseruation
of
the
health
of
her
Family
:
and
hauing
in
this
chapte●
shewed
all
the
inward
vertues
wherewith
shee
should
bee
adorned
.
I
will
now
returne
to
her
more
outward
and
actiue
knowledges
,
wherein
albeit
the
mind
bee
as
much
occupied
as
before
;
yet
is
the
body
a
great
deale
more
in
vse
:
neither
can
the
worke
be
well
effected
by
rule
or
direction
.
CHAP.
II.
Of
the
outward
and
actiue
knowledge
of
the
Hous-wife
;
and
of
her
skill
in
Cookerie
;
As
Sallets
of
all
sorts
,
with
Flesh
,
Fish
,
Sauces
,
Pastrie
,
Banqueting-stuffe
,
and
ordering
of
great
feasts
:
Also
Distillations
,
Perfumes
,
conceited
Secrets
,
and
preseruing
Wine
of
all
sorts
.
TO
speake
then
of
the
outward
and
actiue
knowledges
which
belong
to
our
English
House-wife
,
I
hold
the
first
and
most
principall
to
be
a
perfect
skill
and
knowledge
in
Cookery
,
together
with
all
the
secrets
belonging
to
the
same
,
because
it
is
a
dutie
rarely
belonging
to
the
woman
;
and
she
that
is
vtterly
ignorant
therein
,
may
not
by
the
lawes
of
strict
Iustice
challenge
the
freedome
of
Marriage
,
because
indeed
she
can
then
but
performe
halfe
her
vow
;
for
she
may
loue
and
obey
,
but
shee
cannot
serue
and
keepe
him
with
that
true
dutie
which
is
euer
expected
.
To
proceede
then
to
this
knowledge
of
Cookery
,
She
must
know
all
Hearbs
:
yoù
shall
vnderstand
,
that
the
first
steppe
thereunto
is
,
to
haue
knowledge
of
all
sorts
of
hearbs
belonging
to
the
Kitchin
,
whether
they
be
for
the
Pot
,
for
Sallets
,
for
Sauces
,
for
Seruings
,
or
for
any
other
Seasoning
,
or
adorning
;
which
skill
of
knowledge
of
the
Hearbs
she
must
get
by
her
owne
labour
and
experience
,
and
not
by
my
relation
,
which
would
be
much
too
tedious
,
and
for
the
vse
of
them
,
she
shall
see
it
in
the
composition
of
dishes
and
meates
here-after
following
.
She
shall
also
know
the
time
of
the
yeere
,
Month
and
Moone
,
in
which
all
Hearbs
are
to
bee
sowne
;
and
when
they
are
in
their
best
flourishing
,
that
gathering
all
Hearbs
in
their
height
of
goodnesse
,
she
may
haue
the
prime
vse
of
the
same
.
And
because
I
will
inable
,
and
not
burthen
her
memorie
,
I
will
here
giue
her
a
short
Epitomie
of
all
that
knowledge
.
Her
skill
in
the
Garden
.
First
then
,
let
our
English
Hous-wife
know
,
that
she
may
at
all
times
of
the
Moneth
and
Moone
,
generally
sow
Asparagus
,
Colworts
,
Spinage
,
Lettice
,
Parsnips
,
Radish
,
and
Chyues
.
In
February
,
in
the
new
of
the
Moone
,
she
may
sow
Spyke
,
Garlick
,
Borage
,
Buglose
,
Cheruyle
,
Coriander
,
Gourds
,
Cresses
,
Marioram
,
Palma
Christi
,
Flower-gentle
,
white
Poppie
,
Purslan
,
Radish
,
Rocket
,
Rosemarie
,
Sorrell
,
Double
Marigolds
and
Time
.
The
Moone
full
she
may
sow
Anisseedes
musked
,
Violets
,
Bleets
,
Skyrrits
,
White
Succory
,
Fennell
,
and
Parslie
.
The
Moone
old
,
sow
Holy
Thystell
,
Cole
Cabadge
,
white
Cole
greene
Cole
,
Cucumbers
,
Harts-Horne
,
Diers
Graine
,
Cabadge
,
Lettice
,
Mellons
,
Onions
,
Parsnips
,
Larkes
Heele
,
Burnet
and
Leekes
.
In
March
the
Moone
new
,
sow
Garlick
,
Borrage
,
Buglosse
,
Cheruile
,
Coriander
,
Gourds
,
Marioram
,
White
Poppie
,
Purslan
,
Radish
,
Sorrell
,
Double
Marigolds
,
Time
,
Violets
.
At
the
full
Moone
;
Aniseeds
,
bleets
,
Skirrets
,
Succorie
,
Fennell
,
Apples
of
Loue
,
and
Marueilous
Apples
.
At
the
wane
;
Artichokes
,
Bassill
,
Blessed
Thistle
,
Cole
Cabadge
,
White
Cole
,
Greene
Cole
,
Citrons
,
Cucumbers
,
Harts-Horne
,
Samphire
,
Spinage
,
Gilliflowers
,
Issop
,
Cabadge
,
Lettice
,
Mellons
,
Mugrets
,
Onions
,
Flower
Gentil
,
Burnet
,
Leekes
and
Sauorie
.
In
May
,
the
Moone
old
,
sow
Blessed
Thistle
.
In
Iune
,
the
Moone
new
,
sow
Gourds
and
Radishes
.
The
Moone
old
,
sow
Cucumbers
,
Mellons
,
Parsnips
.
In
Iuly
,
the
Moone
at
full
,
sow
White
Succorie
:
and
the
Moone
old
,
sow
Cabadge
,
Lettice
.
Lastly
,
in
August
,
the
Moone
at
the
full
,
sow
White
Succorie
.
Transplanting
of
Hearbs
.
Also
she
must
know
,
that
Hearbs
growing
of
Seeds
,
may
be
transplanted
at
all
times
,
except
Cheruyle
,
Arage
,
Spynage
,
and
Pselye
,
which
are
not
good
being
once
transplanted
,
obseruing
euer
to
transplant
in
moist
and
rainie
weather
.
Also
she
must
know
,
Choice
of
seedes
.
that
the
choice
of
seedes
are
two-fold
,
of
which
some
grow
best
,
being
new
,
as
Cucumbers
and
Leekes
,
and
some
being
old
as
Coriander
,
Par●●y
,
Sauorie
,
Beets
,
Origan
,
Cresses
,
Spinage
and
Poppy
,
you
must
keepe
cold
Lettice
,
Artichokes
,
Basil
,
Holy
Thistle
,
Cabadge
,
Cole
,
Diers
Graine
,
and
Mellons
,
fifteene
dayes
after
they
put
forth
of
the
earth
.
Also
seedes
prosper
better
being
sowne
in
temperate
weather
,
Prosperity
of
seedes
.
then
in
hot
,
cold
,
or
drie
daies
.
In
the
Moneth
of
Aprill
,
the
Moone
being
new
,
sow
Marioram
,
Flower-gentle
,
Time
,
Violets
:
in
the
full
of
the
Moone
,
Aples
of
loue
,
and
marueilous
Apples
:
and
in
the
wane
,
Artichokes
,
Thistles
,
Cabadge
,
Cole
,
Cierons
,
Harts-horne
,
Samphire
,
Gilliflowers
,
and
Parsenips
.
Seedes
must
be
gathered
in
faire
weather
;
Gathering
of
seeds
.
at
the
wane
of
the
Moone
,
and
kept
some
in
boxes
of
wood
,
some
in
bagges
of
leather
,
and
some
in
vessels
of
earth
,
and
after
to
be
well
cleansed
and
dried
in
the
Sunne
or
shadow
;
othersome
,
as
Onions
,
Chibols
and
Leekes
,
must
be
kept
in
their
husks
.
Lastly
,
she
must
know
,
that
it
is
best
to
plant
in
the
last
of
the
Moone
;
to
gather
grafts
in
the
last
but
one
,
and
to
graft
two
daies
after
the
change
;
and
thus
much
for
her
knowledge
briefly
of
Hearbs
,
and
how
she
shal
haue
them
continually
for
her
vse
in
the
Kitchin
.
It
resteth
now
that
I
proceede
vnto
Cookerie
it selfe
,
OF
Cookery
and
the
parts
thereof
.
which
is
the
dressing
and
ordering
of
meate
,
in
good
and
wholsome
manner
;
to
which
,
when
our
Hous-wife
shall
addresse
her selfe
,
she
shall
well
vnderstand
,
that
these
qualities
must
euer
accompanie
it
:
First
,
she
must
be
cleanly
both
in
body
and
garments
,
she
must
haue
a
quick
eye
,
a
curious
nose
,
a
perfect
taste
,
and
a
ready
eare
(
she
must
not
be
butter-fingred
,
sweete-toothed
,
nor
faint-hearted
;
)
for
,
the
first
will
let
euery
thing
fall
,
the
second
will
consume
what
it
should
increase
,
and
the
last
will
loose
time
with
too
much
nicenesse
.
Now
for
the
substance
of
the
Art
it selfe
,
I
will
diuide
it
into
fiue
parts
;
the
first
,
Sallats
and
Fricases
;
the
second
,
boyled
Meates
and
Broaths
;
the
third
,
Roast
meates
,
and
Carbonados
;
the
fourth
,
Bak't
meates
and
Pies
;
and
the
fifth
,
Banqueting
and
made
dishes
,
with
other
conceits
and
secrets
.
Of
Sallats
.
First
then
to
speake
of
Sallats
,
there
be
some
simple
,
and
some
compounded
;
Simple
Sallats
.
some
only
to
furnish
out
the
table
,
and
some
both
for
vse
and
adornation
:
your
simple
Sallats
are
Chibols
pilled
,
washt
cleane
,
and
halfe
of
the
greene
tops
cut
cleane
away
,
so
serued
on
a
Fruit
dish
,
or
Chines
,
Scallions
,
Radish-rootes
,
boyled
Carrets
,
Skirrets
,
and
Turneps
,
with
such
like
serued
vp
simply
:
also
,
all
young
Lettice
,
Cabage
lettice
,
Porslan
,
and
diuers
other
herbs
which
may
be
serued
simply
without
any
thing
,
but
a
little
Vinegar
,
Sallet-Oyle
,
and
Sugar
:
Onions
boiled
,
and
stript
from
their
rind
,
and
serued
vp
with
Vinegar
,
oyle
and
Pepper
is
a
good
simple
Sallat
;
so
is
Samphire
,
Beane-cods
,
Sparagus
,
and
Cucumbers
,
serued
in
likewise
with
Oyle
,
Vinegar
and
Pepper
,
with
a
world
of
others
,
too
tedious
to
nominate
.
Of
compound
Sallats
.
Your
compound
Sallats
,
are
first
the
young
Buds
and
Knots
of
all
manner
of
wholsome
hearbes
at
their
first
springing
;
as
Red-sage
,
Mints
,
Lettice
,
Violets
,
Marigolds
,
Spinage
,
and
many
other
mixed
together
,
and
then
serued
vp
to
the
table
with
Vinegar
,
Sallet
Oyle
and
Sugar
.
Another
compound
Sallat
.
To
compound
an
excellent
Sallat
,
and
which
indeed
is
vsuall
at
great
feasts
,
and
vpon
Princes
tables
:
Take
a
good
quantitie
of
blancht
Almonds
,
and
with
your
shredding
Knife
cut
them
grossely
;
then
take
as
many
Raisins
of
the
Sunne
cleane
washt
,
and
the
stones
pickt
out
,
as
many
Figs
shred
like
the
Almonds
,
as
many
Capers
,
twice
so
many
Oliues
,
and
as
many
Currants
as
of
all
the
rest
cleane
washt
:
a
good
handfull
of
the
small
tender
leaues
of
red
Sage
and
Spinage
:
mixe
all
these
well
together
with
good
store
of
Sugar
,
and
lay
them
in
the
bottome
of
a
great
dish
;
then
put
vnto
them
Vinegar
and
Oyle
,
and
scrape
more
Suger
ouer
all
:
then
take
Orenges
and
Lemons
,
and
paring
away
the
outward
pills
,
cut
them
into
thinne
slices
,
then
with
those
slices
couer
the
Sallet
al
ouer
;
which
done
,
take
the
the
fine
thinne
leafe
of
the
red
Coleflower
,
and
with
them
couer
the
Orenges
and
Lemons
all
ouer
;
then
ouer
those
red
leaues
lay
another
course
of
old
Oliues
,
and
the
slices
of
well
pickled
Cucumbers
,
together
with
the
very
inward
heart
of
your
Cabbage
lettice
cut
into
slices
;
then
adorne
the
sides
of
the
dish
,
and
the
top
of
the
Sallet
with
mo
slices
of
Lemons
and
Orenges
,
and
so
serue
it
vp
.
To
make
an
excellent
compound
boild
Sallat
:
An
excellent
boiled
Sallet
.
take
of
Spinage
well
washt
,
two
or
three
handfulls
,
and
put
it
into
faire
water
,
and
boile
it
till
it
be
exceeding
soft
,
and
tender
as
pap
;
then
put
it
into
a
Culland●r
and
draine
the
water
from
it
,
which
done
,
with
the
backside
of
your
Chopping-knife
chop
it
,
and
bruise
it
as
small
as
may
be
:
then
put
it
into
a
Pipkin
with
a
good
lump
of
sweete
butter
,
and
boile
it
ouer
againe
;
then
take
a
good
handfull
of
Currants
cleane
washt
,
and
put
to
it
,
and
stirre
them
well
together
;
then
put
to
as
much
Vinegar
as
will
make
it
reasonable
tart
,
and
then
with
Suger
season
it
according
to
the
taste
of
the
Master
of
the
house
,
and
so
serue
it
vpon
sippets
.
Your
preserued
Sallats
are
of
two
kinds
,
Of
preseruing
of
Sallets
.
either
pickled
,
as
are
Cucumbers
,
Samphire
,
Purslan
,
Broome
,
and
such
like
,
or
preserued
with
Vinegar
;
as
Violets
,
Prim-rose
,
Cowslops
,
Gillyflowers
of
all
kinds
,
Broome-flowers
,
and
for
the
most
part
any
wholsome
flower
whatsoeuer
.
Now
for
the
picking
of
Sallats
,
they
are
onely
boyled
,
and
then
drained
from
the
water
,
spread
vpon
a
table
,
and
good
store
of
Salt
throwne
ouer
them
,
then
when
they
are
thorow
cold
,
make
a
Pickle
with
Water
,
Salt
,
and
a
little
Vinegar
,
and
with
the
same
pot
them
vp
in
close
earthen
pots
,
and
serue
them
forth
as
occasion
shall
serue
.
Now
for
preseruing
Sallats
,
you
shall
take
any
of
the
Flowers
before-said
after
they
haue
been
pickt
cleane
from
their
stalkes
,
and
the
white
ends
(
of
them
which
haue
any
)
cleane
cut
away
,
and
washt
and
dried
,
and
taking
a
glasse-pot
like
a
Gally-pot
,
or
for
want
thereof
a
Gally-pot
it selfe
;
and
first
strew
a
little
Sugar
in
the
bottom
,
then
lay
a
layer
of
the
Flowers
,
then
couer
that
layer
ouer
with
Sugar
,
then
lay
another
layer
of
the
Flowers
,
and
another
of
Sugar
;
and
thus
doe
one
aboue
another
till
the
pot
be
filled
,
euer
and
anon
pressing
them
hard
downe
with
your
hand
:
this
done
,
you
shal
take
of
the
best
and
sharpest
Vinegar
you
can
get
(
and
if
the
vinegar
be
distilled
vinegar
,
the
Flowers
wil
keepe
their
colours
the
better
)
and
with
it
fill
vp
your
pot
till
the
Vinegar
swim
aloft
,
and
no
more
can
be
receiued
;
then
stop
vp
the
pot
close
,
and
set
them
in
a
drie
temperate
place
,
&
vse
them
at
pleasure
,
for
they
wil
last
all
the
yeere
.
The
making
of
strange
Sallats
Now
for
compounding
of
Sallats
of
these
pickled
and
preserued
things
,
though
they
may
be
serued
vp
simply
of
themselues
,
and
are
both
good
and
daintie
;
yet
for
better
curiositie
,
and
the
finer
adorning
of
the
table
,
you
shall
thus
vse
them
:
First
,
if
you
would
set
forth
any
red
Flower
that
you
know
or
haue
seene
,
you
shall
take
your
pots
of
preserued
Gilliflowers
,
and
suting
the
colours
answerable
to
the
Flower
you
shall
proportion
forth
,
lay
the
shape
of
the
Flower
in
a
Fruit
dish
;
then
with
your
Purslan
leaues
make
the
greene
Coffin
of
the
Flower
,
and
with
the
Purslan
stalkes
,
make
the
stalke
of
the
Flower
,
and
the
diuisions
of
the
leaues
and
branches
;
then
with
the
thin
slices
of
Cucumbers
make
their
leaues
in
true
proportions
,
iagged
or
otherwise
:
and
thus
you
may
set
forth
some
ful
blowne
,
some
halfe
blowne
,
and
some
in
the
bud
,
which
will
bee
pretty
and
curious
.
And
if
you
will
set
forth
yellow
flowers
,
take
the
pots
of
Primroses
and
Cowslops
,
if
blew
flowers
,
then
the
pots
of
Violets
,
or
Buglosse
Flowers
;
and
these
Sallats
are
both
for
shew
and
vse
;
for
they
are
more
excellent
for
taste
then
to
looke
on
.
Now
for
Sallats
for
shew
onely
,
Sallats
for
shew
only
.
and
the
adorning
and
setting
out
of
a
table
with
numbers
of
dishes
,
they
be
those
which
are
made
of
Carret
rootes
of
sundrie
colours
well
boiled
,
and
cut
out
into
many
shapes
and
proportions
,
as
some
into
knots
,
some
in
the
manner
of
Scutchions
and
Armes
,
some
like
Birds
,
and
some
like
wild
Beasts
,
according
to
the
Art
and
cunning
of
the
Workman
;
&
these
for
the
most
part
are
seasoned
with
Vinegar
,
Oyle
,
and
a
little
Pepper
.
A
world
of
other
Sallats
there
are
,
which
time
and
experience
may
bring
to
our
Hous-wifes
eye
,
but
the
composition
of
them
,
and
the
seruing
of
them
differeth
nothing
from
these
already
rehearsed
.
Now
to
proceed
to
your
Fricases
,
Of
Friscases
and
Quelque
choses
.
or
Quelque
choses
,
which
are
dishes
of
many
compositions
,
and
ingredients
;
as
Flesh
,
Fish
,
Egges
,
Hearbs
,
and
many
other
things
,
all
being
prepared
and
made
ready
in
a
frying
pan
,
they
are
likewise
of
two
sorts
,
simple
,
and
compound
.
Your
simple
Fricases
are
Egges
and
Collops
fried
,
Of
simple
Fricases
.
whether
the
Collops
be
of
Bacon
,
Ling
,
Beefe
,
or
young
Porke
,
the
frying
whereof
is
so
ordinarie
,
that
it
needeth
not
any
relation
,
or
the
frying
of
any
Flesh
or
Fish
simple
of
it selfe
with
Butter
or
sweete
Oyle
.
To
haue
the
best
Collops
and
Egges
,
Best
Collops
and
Egges
.
you
shall
take
the
whitest
and
youngest
Bacon
;
and
cutting
away
the
sward
,
cut
the
Collops
into
thin
slices
,
lay
them
in
a
dish
,
and
put
hot
water
vnto
them
,
and
so
let
them
stand
an
hower
or
two
,
for
that
will
take
away
the
extreame
saltnesse
:
then
draine
away
the
water
cleane
,
and
put
them
into
a
drie
pewter
dish
,
and
lay
them
one
by
one
,
and
set
them
before
the
heate
of
the
fire
,
so
as
they
may
toast
,
and
turne
them
so
,
as
they
may
toast
sufficiently
thorow
and
thorow
:
which
done
,
take
your
Egges
and
breake
them
into
a
dish
,
and
put
a
spoonefull
of
Vinegar
vnto
them
:
then
set
on
a
cleane
Skillet
with
faire
water
on
the
fire
,
and
as
soone
as
the
water
boileth
put
in
the
Eggs
,
and
let
●hem
take
a
boile
or
two
,
then
with
a
spoone
trie
if
they
be
hard
enough
,
and
then
take
them
vp
,
and
trim
them
,
and
drie
them
;
and
then
dishing
vp
the
Collops
,
lay
the
Egges
vpon
them
,
and
so
serue
them
vp
:
and
in
this
sort
you
may
potch
Eggs
when
you
please
,
for
it
is
the
best
and
most
wholsome
.
Of
the
compound
friecases
.
Now
the
compound
Fricases
are
those
which
consist
of
many
things
,
as
Tansies
,
Fritters
,
Pancakes
;
&
any
Q●elque
chose
whatsoeuer
,
being
things
of
great
request
and
estimation
in
France
,
Spaine
,
and
Italy
,
and
the
most
curious
Nations
.
To
make
the
best
Tansey
.
First
then
for
making
the
best
Tansey
,
you
shall
take
a
certaine
number
of
Egges
,
according
to
the
bignesse
of
your
frying-pan
,
and
breake
them
into
a
dish
,
abating
euer
the
white
of
euery
third
Egge
;
then
with
a
Spoone
you
shall
cleanse
away
the
little
white
Chickin-knots
which
sticke
to
the
yelkes
;
then
with
a
little
Creame
beate
them
exceedingly
together
:
then
●ake
of
greene
Wheat
blades
,
Violet
leaues
,
Straw-bery
leaues
,
Spinage
and
Succorie
,
of
each
a
like
quantitie
,
and
a
few
Wall-nut
buds
;
chop
and
beate
all
these
very
well
,
and
then
straine
out
the
iuyce
,
and
mixing
it
with
a
little
more
Creame
,
put
it
to
the
Eggs
,
and
stirre
all
well
together
;
then
put
in
a
few
crummes
of
Bread
,
fine
grated
Bread
,
Cinamon
,
Nutmegge
and
Salt
,
then
put
some
sweete
Butter
into
the
Frying-pan
,
and
so
soone
as
it
is
melted
,
put
in
the
Tansey
,
and
frie
it
browne
without
burning
,
and
with
a
dish
turne
it
in
the
Pan
as
occasion
shall
serue
;
then
serue
it
vp
,
hauing
strewed
good
store
of
Suger
vpon
it
,
for
to
put
in
Suger
before
will
make
it
heauie
:
some
vse
to
put
of
the
hearbe
Tansey
into
it
,
but
the
Wall-nut
tree
buds
doe
giue
the
better
taste
;
therefore
when
you
please
to
vse
the
one
,
doe
not
vse
the
other
.
To
make
the
best
Fritters
,
The
best
Fritters
.
take
a
pint
of
Creame
and
warme
it
:
then
take
eight
Eggs
,
onely
abate
fowre
of
the
Whites
,
and
beate
them
well
in
a
dish
,
and
so
mixe
them
with
the
Creame
,
then
put
in
a
little
Cloues
,
Mace
,
Nutmeg
and
Saffron
,
and
stirre
them
well
together
:
then
put
in
two
spoonefull
of
the
best
Ale-barme
,
and
a
little
Salt
,
and
stirre
it
againe
:
then
make
it
thicke
according
to
your
pleasure
with
Wheate-flower
;
which
done
,
set
it
within
the
aire
of
the
fire
,
that
it
may
rise
and
swell
;
which
when
it
doth
,
you
shall
beate
it
in
once
or
twice
,
then
put
into
it
a
penny
pot
of
Sack
:
all
this
being
done
,
you
shall
take
a
pound
or
two
of
sweete
seame
,
and
put
it
into
a
pan
,
and
set
it
ouer
the
fire
,
and
when
it
is
moulten
and
begins
to
bubble
,
you
shall
take
the
Fritter-batter
,
and
setting
it
by
you
,
put
thick
slices
of
well-pared
Apples
into
the
batter
:
and
then
taking
the
Apples
and
batter
out
together
with
a
spoone
put
it
into
the
boyling
seame
,
and
boyle
your
Fritters
crispe
and
browne
:
and
when
you
find
the
strength
of
your
seame
decay
,
you
shall
renew
it
with
more
seame
,
and
of
all
sorts
of
seame
,
that
which
is
made
of
the
beefesuet
is
the
best
and
strongest
:
when
your
Fritters
are
made
strow
good
store
of
Suger
and
Cinamon
vpon
them
,
being
faire
disht
,
and
so
serue
them
vp
.
The
best
Pancake
.
To
make
the
best
Pancake
,
take
two
or
three
Egges
,
and
breake
them
into
a
dish
,
and
beate
them
well
:
then
adde
vnto
them
a
pretty
quantitie
of
faire
running
water
,
and
beate
all
well
together
:
then
put
in
Cloues
,
Mace
,
Cinamon
,
and
a
Nutmeg
,
and
season
it
with
Salt
:
which
done
,
make
it
thick
as
you
thinke
good
with
fine
Wheat
flower
:
then
frie
the
cakes
as
thin
as
may
be
with
sweete
Butter
,
or
sweete
Seame
,
and
make
them
browne
,
and
so
serue
them
vp
with
Sugar
strowed
vpon
them
.
There
be
some
which
mixe
Pancakes
with
new
Milke
or
Creame
,
but
that
makes
them
tough
,
cloying
,
and
not
so
crispe
,
pleasant
and
sauorie
as
running
water
.
Veale
toasts
.
To
make
the
best
Veale
tosts
;
take
the
kidney
fat
,
and
all
of
a
loyne
of
veale
rosted
,
and
shred
it
as
small
as
is
possible
;
then
take
a
couple
of
Egges
and
beat
them
very
wel
;
which
done
,
take
Spinage
,
Succory
,
Violet
leaues
,
and
Marigold
leaues
,
and
beate
them
,
and
straine
out
the
iuice
,
and
mix
it
with
the
Egges
:
then
put
it
to
your
Veale
,
and
stirre
it
exceedingly
well
in
a
dish
;
then
put
to
good
store
of
Currance
cleane
washt
and
pickt
,
Cloues
,
Mace
,
Sinamon
,
Nutmeg
,
Sugar
and
Salt
,
and
mix
them
al
perfectly
wel
together
:
then
take
a
Manchet
and
cut
it
into
tosts
,
and
toste
them
well
before
the
fire
;
then
with
a
spoone
lay
vpon
the
toste
in
a
good
thicknesse
the
Veale
,
prepared
as
beforesaid
:
which
done
,
put
into
your
frying
pan
good
store
of
sweete
Butter
,
and
when
it
is
well
melted
and
very
hot
,
put
your
tosts
in
to
the
same
with
the
bread
side
vpward
,
and
the
flesh
side
downeward
:
and
assoone
as
you
see
they
are
fried
browne
,
lay
vpon
the
vpperside
of
the
tostes
which
are
bare
more
of
the
flesh
meate
,
and
then
turne
them
,
and
frie
that
side
browne
also
:
then
take
them
out
of
the
pan
and
dish
them
vp
,
and
strow
Suger
vpon
them
,
and
so
serue
them
forth
.
There
be
some
Cookes
which
will
do
this
but
vpon
one
side
of
the
tostes
,
but
to
do
it
on
both
is
much
better
;
if
you
adde
Creame
it
is
not
amisse
.
To
make
the
best
Panperdy
,
To
make
the
best
panperdie
.
take
a
dozen
Egges
,
and
breake
them
,
and
beat
them
very
well
,
then
put
vnto
them
Cloues
,
Mace
,
Cinamon
,
Nutmeg
,
and
good
store
of
Suger
,
with
as
much
Salt
as
shall
season
it
:
then
take
a
Manchet
,
and
cut
it
into
thick
slices
like
tostes
;
which
done
,
take
your
frying
pan
,
and
put
into
it
good
store
of
sweete
Butter
,
and
being
melted
lay
in
your
slices
of
bread
,
then
powre
vpon
them
one
halfe
of
your
Egges
;
then
when
that
is
fried
,
with
a
dish
turne
your
slices
of
bread
vpward
,
and
then
powre
on
them
the
other
halfe
of
your
Eggs
,
and
so
turne
them
till
both
sides
bee
browne
;
then
dish
it
vp
,
and
serue
it
with
Sugar
strowed
vpon
it
.
To
make
a
Quelquechose
,
To
make
any
quelquechose
.
which
is
a
mixture
of
many
things
together
;
take
the
Eggs
and
breake
them
,
and
do
away
the
one
halfe
of
the
Whites
,
and
after
they
are
beaten
put
to
them
a
good
quantitie
of
sweete
Creame
,
Currants
,
Cinamon
,
Cloues
,
Mace
,
Salt
,
and
a
little
Ginger
,
Spinage
,
Endiue
,
and
Marigold
flowers
grossely
chopt
,
and
beate
them
all
very
well
together
;
then
take
Piggs
Pettitoes
slic't
,
and
grossely
chopt
,
and
mixe
them
with
the
eggs
,
and
with
your
hand
stirre
them
exceeding
well
together
;
then
put
sweet
butter
in
your
frying
pan
,
and
being
melted
,
put
in
all
the
rest
,
and
frie
it
browne
without
burning
,
euer
and
anon
turning
it
till
it
be
fried
enough
;
then
dish
it
vp
vpon
a
flat
Plate
,
and
couer
it
with
Sugar
,
and
so
serue
it
forth
.
Only
herein
is
to
be
obserued
,
that
your
Pettitoes
must
be
very
well
boyled
before
you
put
them
into
the
frycase
.
And
in
this
manner
as
you
make
this
Quelquechose
,
so
you
may
make
any
other
,
whether
it
be
of
flesh
,
smal
birds
,
sweet
roots
,
oisters
,
muskles
,
cockles
,
giblets
,
lemons
,
orenges
,
or
any
fruit
,
pulse
;
or
other
sallet
herbe
whatsoeuer
;
of
which
to
speake
seuerally
were
a
labour
infinite
,
because
they
vary
with
mens
opinions
.
Only
the
composition
and
worke
is
no
other
then
this
before
prescribed
;
and
who
can
doe
these
,
neede
no
instruction
for
the
rest
.
And
thus
much
for
Sallets
and
Frycases
.
Additions
to
the
houswifes
Cookerie
.
To
make
Fritters
.
To
make
Fritters
another
way
,
take
Flower
,
Milke
,
Barme
,
grated
Bread
,
small
Raysings
,
Cinamon
,
Suger
,
Cloues
,
Mace
,
Pepper
,
Saffron
and
Salt
;
stirre
all
these
together
very
well
with
a
strong
spoone
,
or
small
ladle
;
then
let
it
stand
more
then
a
quarter
of
an
hower
that
it
may
rise
,
then
beate
it
in
againe
,
and
thus
let
it
rise
and
bebeat
in
twice
or
thrice
at
least
;
then
take
it
and
bake
them
in
sweete
and
strong
Seame
,
as
hath
been
before
shewed
;
and
when
they
are
serued
vp
to
the
Table
,
see
you
strow
vpon
them
good
store
of
Sugar
,
Cynomon
and
Ginger
.
To
make
the
best
white
Puddings
.
Take
a
pint
of
the
best
,
thickest
and
sweetest
Creame
,
and
boile
it
,
then
whilest
it
is
hot
,
put
thereunto
a
good
quantitie
of
faire
great
Oat-meale
Grotes
cleane
pickt
,
and
formerly
steept
in
Milke
twelue
houres
at
least
,
and
let
it
soake
in
this
Creame
another
night
;
then
put
thereto
at
least
eight
yelks
of
Egges
,
a
little
Pepper
,
Cloues
,
Mace
,
Saffron
,
Currants
,
Dates
,
Sugar
,
Salt
,
and
great
store
of
Swines
suet
,
or
for
want
thereof
,
great
store
of
Beefe
suet
,
and
then
fill
it
vp
in
the
Farmes
according
to
the
order
of
good
houswiferie
,
&
then
boyle
them
on
a
soft
and
gentle
fire
,
and
as
they
swell
,
prick
them
with
a
great
pin
,
or
small
awle
,
to
keepe
them
that
they
burst
not
:
and
when
you
serue
them
to
the
Table
(
which
must
be
not
till
they
be
a
day
old
,
)
first
,
boyle
them
a
little
,
then
take
them
out
and
toast
them
browne
before
the
fire
,
and
so
serue
them
,
trimming
the
edge
of
the
dish
either
with
Salt
or
Sugar
.
Puddings
of
a
Hogs
Liuer
.
Take
the
Liuer
of
a
fat
Hog
,
and
parboyle
it
,
then
shred
it
small
,
and
after
beate
it
in
a
Morter
very
fine
;
then
mixe
it
with
the
thickest
and
sweetest
Creame
,
and
straine
it
very
well
through
an
ordinary
strainer●
then
put
thereto
six
yelkes
of
Egges
,
and
two
whites
,
and
the
grated
crums
of
neere-hand
a
penny
white
loafe
,
with
good
store
of
Currants
,
Dates
,
Cloues
,
Mace
,
Sugar
,
Saffron
,
Salt
,
and
the
best
Swine
suet
,
or
Beefe
suet
,
but
Beefe
suet
is
the
more
wholsome
,
and
lesse
loosening
;
then
after
it
hath
stood
a
while
,
fill
it
into
the
farmes
,
and
boyle
them
,
as
before
shewed
:
and
when
you
serue
them
to
the
Table
,
first
,
boyle
them
a
little
,
then
lay
them
on
a
Gridyron
ouer
the
coales
,
and
broyle
them
gently
,
but
scorch
them
not
,
nor
in
any
wise
breake
their
skinnes
,
which
is
to
bee
preuented
by
oft
turning
and
tossing
them
on
the
Grid-yron
,
and
keeping
a
slow
fire
.
Take
the
Yelkes
and
Whites
often
or
twelue
Eggs
,
To
make
bread
Puddings
.
and
hauing
beate
them
well
,
put
to
them
the
fine
pouder
of
Cloues
,
Mace
,
Nutmegs
,
Sugar
,
Cynamon
,
Saffron
and
Salt
;
then
take
the
quantity
of
two
loaues
of
grated
bread
,
Dates
(
small
shred
)
and
great
store
of
Currants
,
with
good
store
either
of
Sheepes
,
Hoggs
,
or
Beeffe-suet
beaten
and
cut
small
;
then
when
all
is
mixt
well
together
,
and
hath
stood
a
while
to
settle
,
then
fill
it
into
the
farmes
as
hath
been
before
shewed
,
and
in
like
manner
boile
them
,
cooke
them
,
and
serue
them
to
the
Table
.
Take
halfe
a
pound
of
Rice
,
Rice
Puddings
.
and
steepe
it
in
new
milke
a
whole
night
,
and
in
the
morning
draine
it
,
and
let
the
Milke
drop
away
;
then
take
a
quart
of
the
best
,
sweetest
,
and
thickest
Creame
,
and
put
the
Rice
into
it
,
and
boyle
it
a
little
;
then
set
it
to
coole
an
hower
or
two
,
&
after
put
in
the
Yelkes
of
halfe
a
dozzen
Egges
,
a
little
Pepper
,
Cloues
,
Mace
,
Currants
,
Dates
,
Sugar
and
Salt
;
and
hauing
mixt
them
well
together
,
put
in
great
store
of
Beefe
Suet
well
beaten
,
and
small
shred
,
and
so
put
it
into
the
farmes
,
and
boyle
them
as
before
shewed
,
and
serue
them
after
a
day
old
.
Another
of
Liuer
.
Take
the
best
Hoggs
Liuer
you
can
get
,
and
boyle
it
extreamely
till
it
bee
as
hard
as
a
stone
;
then
lay
it
to
coole
,
and
being
cold
,
vpon
a
great
bread-grater
grate
it
all
to
powder
;
then
si●t
it
through
a
fine
meale-siue
,
and
put
to
it
the
crummes
of
(
at
least
two
peny
loaues
of
)
white
bread
,
and
boyle
al
in
the
thickest
and
sweetest
Creame
you
haue
till
it
be
very
thick
;
then
let
it
coole
,
and
put
to
it
the
yelks
of
halfe
a
dozzen
Egges
,
a
little
Pepper
,
Cloues
,
Mace
,
Corants
,
Dates
small
shred
,
Cinamon
,
Ginger
,
a
little
Nutmeg
,
good
store
of
Sugar
,
a
little
Saffron
,
Salt
,
and
of
Beefe
and
Swines
suet
great
plenty
,
then
fill
it
into
the
Farmes
,
and
boyle
them
as
before
shewed
,
Puddings
of
a
Calues
Mugget
.
Take
a
Calues
Mugget
,
cleane
and
sweete
drest
,
and
boyle
it
well
;
then
shred
it
as
small
as
is
possible
,
then
take
of
Strawberry
leaues
,
of
Endyue
,
Spynage
,
Succorie
,
and
Sollell
,
of
each
a
pretty
quantitie
,
and
chop
them
as
small
as
is
possible
,
and
then
mixe
them
with
the
Mugget
;
then
take
the
Yelkes
of
halfe
a
dozzen
Egges
,
and
three
Whites
,
and
beate
them
into
it
also
;
&
if
you
find
it
is
to
stiffe
,
then
make
it
thinner
with
a
little
Creame
warmed
on
the
fier
;
then
put
in
a
little
Pepper
,
Cloues
,
Mace
,
Cynamon
,
Ginger
,
Sugar
,
Currants
,
Dates
and
Salt
,
and
worke
all
together
,
with
casting
in
little
peyres
of
sweet
Butter
one
after
another
,
till
it
haue
receiued
good
store
of
Butter
;
then
put
it
vp
into
the
Calues
bagge
,
Sheeps
bagge
,
or
Hogs
bagge
,
and
then
boyle
it
well
,
and
so
serue
it
vp
.
A
Blood
Pudding
.
Take
the
Blood
of
an
Hogge
whilest
it
is
warme
,
and
steepe
in
it
a
quarte
,
or
more
,
of
great
Oate-meale
grotes
,
and
at
the
end
of
three
dayes
with
your
hands
take
the
Grots
out
of
the
blood
,
and
draine
them
cleane
;
then
put
put
to
those
Grotes
more
then
a
quarte
of
the
best
creame
warmd
on
the
fire
;
then
take
Mother-of-Time
,
Parsely
,
Spinnage
,
Succory
,
Endiue
,
Sorrel
and
Strawberry
leaues
,
of
each
a
few
chopt
exceeding
small
,
and
mixe
them
with
the
Grots
,
and
also
a
little
Fenell
seede
finely
beaten
;
then
adde
a
little
Pepper
,
Cloues
and
Mace
,
Salt
,
and
great
store
of
Suet
finely
shred
,
and
well
beaten
;
then
therewith
fill
your
Farmes
,
and
boyle
them
,
as
hath
been
before
described
.
Take
the
largest
of
your
Chines
of
Porke
,
Linkes
.
and
that
which
is
called
a
Liste
,
and
first
with
your
knife
cut
the
the
leane
thereof
into
thin
slices
,
and
then
shred
small
those
slices
,
and
then
spread
it
ouer
the
bottom
of
a
dish
or
woodden
platter
;
then
take
the
fat
of
the
Chine
and
the
Liste
,
and
cut
it
in
the
same
manner
,
and
spread
it
vpon
the
leane
,
and
then
cut
more
leane
,
and
spread
it
on
the
fat
,
and
thus
doe
one
leane
vpon
another
till
all
the
Porke
bee
shred
,
obseruing
to
begin
and
end
with
the
leane
;
then
with
your
knife
scortch
it
through
and
through
diuers
wayes
,
and
mixe
it
all
well
together
:
then
take
good
store
of
Sage
,
and
shred
it
exceeding
small
,
and
mixe
it
with
the
flesh
,
then
giue
it
a
good
season
of
Pepper
and
Salt
;
then
take
the
farmes
made
as
long
as
is
possible
,
and
not
cut
in
pieces
as
for
Puddings
,
and
first
blow
them
well
to
make
the
meat
slip
,
and
then
fill
them
:
which
done
,
with
threads
deuide
them
into
seuerall
linkes
as
you
please
,
then
hang
them
vp
in
the
corner
of
some
Chimney
cleane
kept
,
where
they
may
take
ayre
of
the
fire
,
and
let
them
drie
there
at
least
foure
dayes
before
any
be
eaten
;
and
when
they
are
serued
vp
,
let
them
be
either
fried
or
boyld
on
the
Gridyron
,
or
else
roasted
about
a
Capon
.
It
resteth
now
that
we
speak
of
boild
meats
and
broths
,
OF
Boild
meates
ordinarie
.
which
forasmuch
as
our
Hous-wife
is
intended
to
be
generall
,
one
that
can
as
well
feed
the
poore
as
the
rich
,
we
will
first
begin
with
those
ordinarie
wholsome
boyld-meates
,
which
are
of
vse
in
euery
good
mans
house
:
therefore
to
make
the
best
ordinarie
Pottage
,
you
shall
take
a
racke
of
Mutton
cut
into
pieces
,
or
a
leg
of
Mutton
cut
into
pieces
;
for
this
meate
and
these
ioynts
are
the
best
,
although
any
other
ioynt
,
or
any
fresh
Beefe
will
likewise
make
good
Pottage
:
and
hauing
washt
your
meate
well
,
put
it
into
a
cleane
pot
with
faire
water
,
and
set
it
on
the
fire
;
then
take
Violet
leaues
,
Succory
,
Strawbery
leaues
,
Spinage
,
Langdebeefe
,
Marigold
flowers
,
Scallions
,
&
a
little
Parsly
,
&
chop
them
very
small
together
;
then
take
halfe
so
much
Oat-meale
well
beaten
as
there
is
Hearbs
,
and
mixe
it
with
the
Hearbs
,
and
chop
all
very
well
together
:
then
when
the
pot
is
ready
to
boyle
,
skum
it
very
wel
,
and
then
put
in
your
hearbs
,
and
so
let
it
boyle
with
a
quick
fire
,
stirring
the
meate
oft
in
the
pot
,
till
the
meate
bee
boyld
enough
,
and
that
the
hearbs
and
water
are
mixt
together
without
any
separation
,
which
will
bee
after
the
consumption
of
more
then
a
third
part
:
Then
season
them
with
Salt
,
and
serue
them
vp
with
the
meate
either
with
Sippets
or
without
.
Pottage
without
sight
of
hearbs
.
Some
desire
to
haue
their
Pottage
greene
,
yet
no
herbs
to
be
seene
in
this
case
:
you
must
take
your
hearbs
and
Oat-meale
,
and
after
it
is
chopt
,
put
it
into
a
stone
Morter
,
or
Bowle
,
and
with
a
woodden
pestell
beate
it
exceedingly
;
then
with
some
of
the
warme
liquor
in
the
pot
straine
it
as
hard
as
may
be
,
and
so
put
it
in
and
boyle
it
.
Pottage
without
hearbs
.
Others
desire
to
haue
Pottage
without
any
hearbs
at
all
,
And
then
you
must
only
take
Oat-meale
beaten
,
and
good
store
of
Onions
,
and
put
them
in
,
and
boile
them
together
;
and
thus
doing
you
must
take
a
greater
quantitie
of
Oate-meale
then
before
.
Pottage
with
whole
hearbs
.
If
you
wil
make
pottage
of
the
best
&
daintiest
kind
,
you
shal
take
Mutton
,
Veale
,
or
Kid
,
&
hauing
broke
the
bones
,
but
not
cut
the
flesh
in
peeces
,
and
wash
it
,
put
it
into
a
pot
with
faire
water
,
after
it
is
ready
to
boile
,
and
is
throughly
skumd
,
you
shal
put
in
a
good
handful
or
two
of
smale
oat-meale
:
&
then
take
whole
lettice
of
the
best
&
most
inward
leaues
,
whole
spinage
,
endiue
,
succory
,
and
whole
leaues
of
colast
●orry
,
or
the
inward
parts
of
white
cabage
,
with
two
or
three
sli●'t
onions
;
and
put
all
into
the
pot
and
boile
them
well
together
till
the
meat
be
enough
,
and
the
herbes
so
soft
as
may
be
,
and
stirre
them
oft
well
together
;
and
then
season
it
with
salt
and
as
much
veriuice
as
will
onely
turne
the
tast
of
the
pottage
;
and
so
serue
them
vp
,
couering
the
meat
with
the
whole
hearbes
,
and
adorning
the
dish
with
sippets
.
To
make
ordinary
stewd
broth
,
To
make
ordinary
stewd
broth
.
you
shall
take
a
necke
of
veale
,
or
a
leg
,
or
mary
bones
of
beefe
,
or
a
pullet
,
or
mutton
,
and
after
the
meat
is
washt
,
put
it
into
a
pot
with
faire
water
,
and
being
ready
to
boile
,
skumme
it
well
;
then
you
shall
take
a
couple
of
manchets
,
and
paring
away
the
crust
,
cut
it
into
thicke
slices
,
and
lay
them
in
a
dish
,
and
couer
them
with
hot
broth
out
of
the
pot
;
when
they
are
steept
,
put
them
and
some
of
the
broth
into
a
strainer
,
and
straine
it
,
and
then
put
it
into
the
pot
;
then
take
halfe
a
pound
of
Prunes
,
half
a
pound
of
Rai●ins
,
and
a
quarter
of
a
pound
of
Currants
clean
pickt
&
washt
,
with
a
litle
whole
Mace
and
two
or
three
brused
Cloues
,
and
put
them
into
the
pot
,
and
stirre
all
well
together
,
and
so
let
them
boile
till
the
meate
be
enough
;
then
if
you
will
alter
the
colour
of
the
broth
,
put
in
a
little
Turnesole
,
or
red
Saunders
,
and
so
serue
it
vpon
Sippets
,
and
the
fruit
vppermost
.
To
make
an
excellent
boiled
meate
:
A
fine
boild
meate
.
take
fowre
peeces
of
a
racke
of
Mutton
,
and
wash
them
cleane
and
put
them
into
a
pot
well
scowred
with
faire
water
;
then
take
a
good
quantity
of
wine
and
veriuice
and
put
into
it
;
then
slice
a
handfull
of
Onions
and
put
them
in
also
,
and
so
let
it
boile
a
good
while
;
then
take
a
peece
of
sweet
butter
with
gi●ger
and
salt
and
put
it
●o
also
,
and
then
make
the
broth
thicke
with
grated
bread
,
and
so
serue
it
vp
with
sippets
.
To
boile
a
Mallard
.
To
boile
a
Mallard
curiously
,
take
the
Mallard
when
it
is
faire
dressed
,
washed
and
trust
,
and
put
it
one
a
spit
and
rost
it
till
you
can
get
the
gra●y
out
of
it
;
then
take
it
from
the
spit
and
boile
it
,
then
take
the
best
of
the
broth
in
a
pipkin
,
and
the
grauy
which
you
saued
,
with
a
peece
of
sweete
butter
and
Currants
,
Vineger
,
Sugar
,
P●pper
and
grated
bread
:
Thus
boile
all
these
together
,
and
when
the
Mallard
is
boiled
sufficiently
,
lay
it
on
a
dish
with
sippets
,
and
the
broth
vpon
it
,
and
so
serue
it
foorth
.
To
make
an
excellent
Olepotrige
.
To
make
an
excellent
Olepotrige
,
which
is
the
onely
principall
dish
of
boild
meate
which
is
esteemed
in
all
Spaine
,
you
shall
take
a
very
large
vessell
,
pot
or
kettell
,
and
filling
it
with
water
,
you
shall
set
it
on
the
fire
,
and
first
put
in
good
thicke
gobbets
of
well
fed
Beefe
,
and
being
ready
to
boile
,
skumme
your
pot
;
when
the
Beefe
is
halfe
boiled
,
you
shall
put
in
Potato
roots
,
Turneps
,
and
Skirrets
:
also
like
gobbets
of
the
best
Mutton
,
and
the
best
Porke
;
after
they
haue
boyled
a
while
,
you
shall
put
in
the
like
gobbets
of
Venison
red
,
and
Fallow
,
if
you
haue
them
;
then
the
like
gobbets
,
of
Veale
,
Kidde
,
and
Lamb
;
a
little
space
after
these
,
the
foreparts
of
a
fat
Pigge
,
and
a
crambd
Pullet
;
then
put
in
Spinage
,
Endiue
,
Succory
,
Marigold
leaues
&
flowers
,
Lettice
,
Violet
leaues
,
Strawberry
leaues
,
Buglosse
and
Scallions
,
all
whole
and
vnchoot
;
then
when
they
haue
boiled
a
while
,
put
in
a
Partridge
and
a
Chicken
chopt
in
peeces
,
with
Quailes
,
Rails
,
Blackbirds
,
Larkes
,
Sparrowes
and
other
small
birds
,
all
being
well
and
tenderly
boiled
,
season
vp
the
broth
with
good
store
of
Sugar
,
Cloues
,
Mace
,
Cinamon
,
Ginger
and
Nutmegge
mixt
together
in
a
good
quantity
of
Veriuice
and
salt
,
and
so
stirre
vp
the
pot
well
from
the
bottome
,
then
dish
it
vp
vpon
great
Chargers
,
or
long
Spanish
dishes
made
in
the
fashion
of
our
English
woodden
trayes
,
with
good
store
of
sippets
in
the
bottome
;
then
couer
the
meate
all
ouer
with
Prunes
,
Raisins
,
Currants
,
and
blaunch't
Almonds
,
boiled
in
a
thing
by
themselues
;
then
couer
the
fruite
and
the
whole
boiled
hearbes
,
and
the
hearbes
with
slices
of
Orenges
and
Lemmons
,
and
lay
the
roots
round
about
the
sides
of
the
dish
,
and
strew
good
store
of
Sugar
ouer
all
,
and
so
serue
it
foorth
.
To
make
the
best
white
broth●
To
make
the
best
white
broath
.
whether
it
be
with
Veale
,
Capon
,
Chickins
,
or
any
other
Fowle
or
Fish
:
First
boile
the
flesh
or
fish
by
it selfe
,
then
take
the
valew
of
a
quart
of
strong
mutton
broth
,
or
fat
Kidde
broth
,
and
put
it
into
a
pipkin
by
it selfe
,
and
put
into
it
a
bunch
of
Time
,
Marierome
,
Spinage
and
Endiue
bound
together
;
then
when
it
seethes
put
in
a
pretty
quantity
of
Beefe-marrow
,
and
the
marrowe
of
Mutton
,
with
some
whole
Mace
and
a
few
bruised
Cloues
;
then
put
in
a
pinte
of
White-wine
with
a
few
whole
slices
of
Ginger
;
after
these
haue
boiled
a●
wile
together
,
take
blanch't
Almonds
,
and
hauing
beaten
them
together
in
a
morter
with
some
of
the
broth
,
st●aine
them
and
put
it
in
also
;
then
in
another
pipkin
boile
Currants
,
Prunes
,
Raisins
,
and
whole
Cinamon
in
veriuice
and
sugar
,
with
a
few
sliced
Dates
;
and
boile
them
til
the
veriuice
be
most
part
consumed
,
or
at
least
come
to
a
syrrup
;
then
draine
the
fruit
from
the
sirrup
,
and
if
you
see
it
be
high
coloured
;
make
it
white
with
sweete
creame
warmed
,
and
so
mixe
it
with
your
wine
broth
;
then
take
out
the
Capon
or
the
other
Flesh
or
fish
,
and
dish
it
vp
dry
in
a
clean
dish
;
then
powre
the
broth
vpon
it
,
and
lay
the
fruite
on
the
top
of
the
meate
,
and
adorne
the
side
of
the
dish
with
sippets
;
first
Orenges
,
Lemmons
and
Sugar
,
and
so
serue
it
forth
.
To
boile
any
wild
Fowle
,
as
Mallard
,
Teale
,
Widgeon
,
or
such
like
:
First
boile
the
Fowle
by
it selfe
,
then
take
a
quart
of
strong
Mutton
broth
,
To
boile
any
wild
Fowle
.
and
put
it
into
a
pipkin
,
and
boile
it
;
then
put
into
it
good
store
of
sliced
Onions
,
a
bunch
of
sweete
pot-hearbes
,
and
a
lump
of
sweete
butter
;
after
it
hath
boiled
well
,
season
it
with
veriuice
,
salt
and
sugar
,
and
a
little
whole
Pepper
;
which
done
,
take
vp
your
Fowle
and
breake
it
vp
according
to
the
fashion
of
caruing
,
and
sticke
a
few
Cloues
about
it
;
then
put
it
into
the
broth
with
Onions
,
and
there
let
it
take
a
walme
or
two
,
&
so
serue
it
and
the
broth
foorth
vppon
Sippets
,
some
vse
to
thicken
it
with
toasts
of
bread
steept
and
strained
,
but
that
is
as
please
the
Cooke
.
To
boile
a
legge
of
Mutton
,
or
any
other
ioint
of
meate
whatsoeuer
;
first
after
you
haue
washt
it
cleane
,
parboile
it
a
little
,
To
boile
a
legge
of
Mutton
.
then
spit
it
and
giue
it
halfe
a
dozen
turnes
before
the
fire
,
then
draw
it
when
it
beginnes
to
drop
,
and
presse
it
betweene
two
dishes
,
and
saue
the
grauy
;
then
slash
it
with
your
knife
,
and
giue
it
halfe
a
dozen
turnes
more
,
and
then
presse
it
againe
,
and
thus
doe
as
often
as
you
can
force
any
moisture
to
come
from
it
;
then
mixing
Mutton
broth
,
White-wine
,
and
Veriuice
together
,
boile
the
Mutton
therein
till
it
be
tender
,
and
that
most
part
of
the
liquor
is
cleane
consumed
;
then
hauing
all
that
while
kept
the
grauy
you
tooke
from
the
Mutton
,
stewing
gently
vpon
a
Chaffing-dish
and
coales
,
you
shall
adde
vnto
it
good
store
of
salt
;
sugar
,
cinamon
&
ginger
,
with
some
lemmon
slices
,
and
a
little
of
an
Oringe
pill
,
with
a
few
fine
whitebread
crums
:
then
taking
vp
the
Mutton
,
put
the
remainder
of
the
broth
in
which
it
lay
to
the
grauy
,
and
then
serue
it
vp
with
sippets
,
laying
the
Lemmon
slices
vppermost
,
and
trimming
the
dish
about
with
Sugar
.
If
you
will
boile
Chickens
,
An
excellent
way
to
boile
Chickens
.
young
Turkies
,
Pea-hens
,
or
any
house-Fowle
daintily
,
you
shall
after
you
haue
trimmed
them
,
drawne
them
,
trust
them
,
and
washt
them
,
fill
their
bellies
as
full
of
Parsly
as
they
can
hold
;
then
boile
them
with
salt
and
water
onely
till
they
be
enough
:
then
take
a
dish
and
put
into
it
veriuice
,
and
butter
,
and
salt
,
and
when
the
butter
is
melted
,
take
the
Parsly
out
of
the
Chickens
bellies
,
and
mince
it
very
small
,
and
put
it
to
the
veriuice
and
butter
,
and
stirre
it
well
together
;
then
lay
in
the
Chickens
,
and
trimme
the
dish
with
sippets
,
and
so
serue
it
foorth
.
If
you
will
make
broth
of
any
fresh
fish
whatsoeuer
,
whether
it
be
Pike
,
A
broth
for
any
fresh
Fish
.
Breame
,
Carpe
,
Eele
,
Barbell
or
such
like
:
you
shall
boile
water
,
veriuice
&
salt
together
with
a
handfull
of
sliced
Onions
;
then
you
shall
thicken
it
with
two
or
three
spoonefull
of
Ale-barme
;
then
put
in
a
good
quantity
of
whole
barberies
,
both
branches
and
other
,
as
also
pretty
store
of
Currants
:
then
when
it
is
boild
enough
,
dish
vp
your
fish
,
and
powre
your
broth
vnto
it
,
laying
the
fruit
and
Onions
vppermost
.
Some
to
this
broth
will
put
Prunes
and
Dates
slic't
,
but
it
is
according
to
the
fancy
of
the
Cooke
,
or
the
will
of
the
House-holder
.
Thus
I
haue
from
these
few
presidents
shewed
you
the
true
Art
and
making
of
all
sorts
of
boild-meates
,
and
broths
;
and
though
men
may
coine
strange
names
,
and
faine
strange
Art
,
yet
be
assured
she
that
can
doe
these
,
may
make
any
other
whatsoeuer
;
altering
the
tast
by
the
alteration
of
the
compounds
as
shee
shall
see
occasion
:
And
when
a
broth
is
to
sweet
,
to
sharpen
it
with
veriuice
,
when
to
tart
;
to
sweet
it
with
sugar
;
when
flat
&
wallowish
,
to
quicken
it
with
Oringes
&
Lemmons
;
&
when
to
bitter
,
to
make
it
pleasant
with
hearbes
&
spices
:
and
thus
much
for
broths
&
boild
meats
.
Additions
To
boyle
meates
.
A
Mallard
smoard
,
or
a
Hare
,
or
old
Conie
.
Take
a
Mallard
when
it
is
cleane
dressed
,
washed
and
trust
,
and
parboyle
it
in
water
till
it
be
skumd
and
purified
;
then
take
it
vp
,
and
put
it
into
a
Pipkin
with
the
neck
downward
,
and
the
tayle
vpward
,
standing
as
it
were
vpright
;
then
fill
the
Pipkin
halfe
full
with
that
water
,
in
which
the
Mallard
parboyld
,
and
fill
vp
the
other
halfe
with
White
Wine
;
then
pill
and
slice
thin
a
good
quantitie
of
Onyons
,
and
put
them
in
with
whole
fine
Hearbs
,
according
to
the
time
of
the
yeare
,
as
Lettice
,
Strawberry
leaues
,
Violet
leaues
,
Vines
leaues
,
Spinage
,
Endiue
,
Succorie
,
and
such
like
,
which
haue
no
bitter
or
hard
taste
,
and
a
pretty
quantitie
of
Currants
and
Dates
sliced
;
then
couer
it
close
,
and
set
it
on
a
gentle
fire
,
and
let
it
stew
,
and
smoare
till
the
Hearbs
and
Onyons
be
soft
,
and
the
Mallard
enough
;
then
take
out
the
Mallard
,
and
carue
it
as
it
were
to
goe
to
the
Table
;
then
to
the
Broath
put
a
good
lumpe
of
Butter
,
Sugar
,
Cinamon
;
and
if
it
be
in
some
,
so
many
Goose-berries
as
will
giue
it
a
sharpe
taste
,
but
in
the
Winter
as
much
Wine
Vinegar
;
then
heate
it
on
the
fire
,
and
stirre
all
well
together
;
then
lay
the
Mallard
in
a
dish
with
Sippets
,
and
powre
all
this
broth
vpon
it
;
then
trim
the
Egges
of
the
dish
with
Sugar
,
and
so
serue
it
vp
.
And
in
this
manner
you
may
also
smoare
the
hinder
parts
of
a
Hare
,
or
a
whole
old
Conie
,
being
trust
vp
close
together
.
To
stew
a
Pike
.
After
your
Pike
is
drest
and
opened
in
the
back
,
and
laid
flat
,
as
if
it
were
to
frie
,
then
lay
it
in
a
large
dish
for
the
purpose
,
able
to
receiue
it
;
then
put
as
much
White
Wine
to
it
as
will
couer
it
all
ouer
;
then
set
it
on
a
Chaffing-dish
and
Coales
to
boyle
very
gently
,
and
if
any
skum
arise
,
take
it
away
;
then
put
to
it
Currants
,
Sugar
,
Cynamon
,
Barber-berries
,
and
as
many
Prunes
as
wil
serue
to
garnish
the
dish
;
then
couer
it
close
with
another
dish
,
and
let
it
stew
till
the
fruit
be
soft
,
and
the
Pike
enough
;
then
put
in
a
good
lumpe
of
sweet
Butter
;
then
with
a
fine
skummer
take
vp
the
fish
and
lay
it
in
a
cleane
dish
with
Sippets
;
then
take
a
copple
of
Yelkes
of
Egges
,
the
filme
taken
away
,
and
beate
them
well
together
with
a
spoonefull
or
two
of
Creame
,
and
assoone
as
the
Pike
is
taken
out
,
put
it
into
the
broth
,
and
stir
it
exceedingly
to
keepe
it
from
curding
;
then
power
the
broth
vpon
the
Pike
,
and
trim
the
sides
of
the
dish
with
Sugar
,
Prunes
,
and
Barberies
,
Slices
of
Orenges
or
Lemmons
,
and
so
serue
it
vp
.
And
thus
may
you
also
stew
Rochets
,
Gurnets
,
or
almost
any
sea-fish
,
or
fresh-fish
.
Take
a
Lambs-head
and
Purtenance
cleane
washt
&
pickt
and
put
it
into
a
Pipkin
with
faire
water
,
To
stew
a
Lambs
head
and
Purtenance
.
and
let
it
boile
,
and
skum
it
cleane
;
then
put
in
Currants
and
a
few
sliced
Dates
,
and
a
bunch
of
the
best
fercing
Hearbs
tyed
vp
together
,
and
so
let
it
boyle
well
till
the
meate
be
enough
:
then
take
vp
the
Lambes
head
and
purtenance
,
and
put
it
into
a
cleane
dish
with
Sippets
;
then
put
in
a
good
lumpe
of
Butter
,
and
beate
the
Yelkes
of
two
Egges
with
a
little
Creame
,
and
put
it
to
the
Broth
with
Sugar
,
Synamon
,
and
a
spoonefull
or
two
of
Verdiuyce
,
and
whole
Mace
,
and
as
many
Prunes
as
will
garnish
the
dish
,
which
should
bee
put
in
when
it
is
but
halfe
boyld
,
and
so
power
it
vpon
the
Lambs-head
and
Purtnance
,
and
adorne
the
sides
of
the
dish
with
Sugar
,
Prunes
,
Barberries
,
Orenges
and
Lemons
,
and
in
no
case
forget
neuer
to
season
well
with
Salt
,
and
so
serue
it
vp
.
Take
a
very
good
brest
of
Mutton
chopt
into
sundry
large
pieces
,
A
Brest
of
Mutton
stewed
.
and
when
it
is
cleane
washt
,
put
it
into
a
Pipkin
with
faire
water
,
and
set
it
on
the
fire
to
boyle
;
then
skum
it
very
well
,
then
put
in
of
the
finest
Parsneps
cut
into
large
pieces
as
long
as
ones
hand
,
and
cleane
washt
and
scrapt
;
then
good
store
of
the
best
onions
,
and
all
manner
of
sweet
pleasant
Pot-herbs
and
lettice
,
all
grossely
chopt
,
and
good
store
of
pepper
&
salt
,
and
then
couer
it
,
&
let
it
stew
till
the
Mutton
be
enough
;
then
take
vp
the
Mutton
,
and
lay
it
in
a
cleane
dish
with
Sippets
,
and
to
the
broath
put
a
little
Wine-vinegar
,
and
so
power
it
on
the
Mutton
with
the
Parseneps
whole
,
and
adorne
the
sides
of
the
dish
with
Sugar
,
and
so
serue
it
vp
:
and
as
you
doe
with
the
Brest
,
so
you
may
doe
with
any
other
Ioynt
of
Mutton
.
To
stew
a
Neats
foote
.
Take
a
Neates
foot
that
is
very
well
boyld
(
for
the
tenderer
it
is
,
the
better
it
is
)
and
cleaue
it
in
two
,
and
with
a
cleane
cloth
drie
it
well
from
the
Souse-drinke
;
then
lay
it
in
a
deepe
earthen
platter
,
and
couer
it
ouer
with
Verdiuyce
;
then
set
it
on
a
Chaffing-dish
and
Coales
,
and
put
to
it
a
few
Currants
,
and
as
many
Prunes
as
will
garnish
the
dish
;
then
couer
it
,
and
let
it
boyle
well
,
many
times
stirring
it
vp
with
your
knife
,
for
feare
it
sticke
to
the
bottome
of
the
dish
;
then
when
it
is
sufficiently
stewed
,
which
will
appeare
by
the
tendernesse
of
the
meate
and
softnes
of
the
fruit
;
then
put
in
a
good
lumpe
of
Butter
,
great
store
of
Sugar
and
Sinamon
,
and
let
boyle
a
little
after
;
then
put
it
altogether
into
a
cleane
dish
with
Sippets
,
and
adorne
the
sides
of
the
dish
with
Sugar
and
Prunes
,
and
so
serue
it
vp
.
Of
Roast-meats
.
To
proceed
then
to
roast
meats
,
it
is
to
bee
vnderstood
,
that
in
the
generall
knowledge
thereof
are
to
be
obserued
these
few
rules
.
First
,
the
cleanely
keeping
and
scowring
of
of
the
spits
and
cobirons
;
next
,
the
neat
picking
and
washing
of
meate
before
it
bee
spitted
,
Obseruations
in
roast
meates
.
then
the
spitting
and
broaching
of
meate
which
must
bee
done
so
strongly
and
firmely
,
that
the
meat
may
by
no
meanes
either
shrink
from
the
spit
,
or
else
turne
about
the
spit
:
and
yet
euer
to
obserue
,
Spitting
of
rost
meates
.
that
the
spit
doe
not
goe
through
any
principall
part
of
the
meate
,
but
such
as
is
of
least
account
and
estimation
:
and
if
it
be
birds
or
fowle
which
you
spit
,
then
to
let
the
spit
goe
through
the
hollow
of
the
body
of
the
Fowle
,
and
to
fasten
it
with
pricks
or
skewers
vnder
the
wings
about
the
thighes
of
the
Fowle
,
and
at
the
feete
or
rump
,
Temperature
of
fire
.
according
to
your
manner
of
trussing
and
dressing
them
.
Then
to
know
the
temperatures
of
fiers
for
euery
meate
,
and
which
must
haue
a
slow
fire
,
yet
a
good
one
,
taking
leasure
in
roasting
,
as
Chines
of
Beefe
,
Swannes
,
Turkies
,
Peacockes
,
Bustards
,
and
generally
any
great
large
Fowle
,
or
any
other
ioints
of
Mutton
,
Veale
,
Porke
,
Kid
,
Lambe
,
or
such
like
:
whether
it
be
Venison
red
,
or
Fallow
,
which
indeed
would
lie
long
at
the
fire
,
and
soke
well
in
the
roasting
,
and
which
would
haue
a
quicke
and
sharpe
fire
without
schorching
;
as
Pigges
,
Pullets
,
Feasants
,
Partridge
,
Quaile
,
and
all
sorts
of
middle
sized
or
lesser
fowle
,
and
all
small
birds
,
or
compound
roste-meates
,
as
Oliues
of
Veale
,
Haslets
;
a
pound
of
butter
roasted
;
or
puddings
simple
of
themselues
;
and
many
other
such
like
,
which
indeed
would
be
suddenly
&
quickly
dispatcht
,
because
it
is
intended
in
Cookery
,
that
on
of
these
dishes
must
be
made
ready
whilst
the
other
is
in
eating
.
Then
to
know
the
complexions
of
meates
,
The
complexions
of
meats
.
as
which
must
be
pale
and
white
rosted
,
(
yet
thorowly
rosted
)
as
Mutton
Veale
,
Lambe
,
Kid
,
Capon
,
Pullet
,
Pheasant
,
Partridge
,
Quaile
,
and
all
sorts
of
middle
and
small
land
,
or
water-fowle
,
and
all
small
birds
,
and
which
must
be
browne
rosted
,
as
Beefe
,
venison
,
Porke
Swannne
,
Geese
,
Pigges
,
Crane
,
Bustards
,
and
any
large
fowle
,
or
other
thing
whose
flesh
is
blacke
.
Then
to
know
the
best
bastings
for
meat
,
The
best
bastings
of
meates
.
which
is
sweet
butter
,
sweet
oyle
,
barreld
butter
,
or
fine
rendred
vp
seame
with
sinamon
,
cloues
,
and
mace
.
There
be
some
that
will
bast
onely
with
water
,
and
salt
,
and
nothing
else
;
yet
it
is
but
opinion
,
and
that
must
be
the
worlds
Master
alwaies
.
Then
the
best
dredging
,
The
best
dredging
.
which
is
either
fine
white-bread
crummes
well
grated
,
or
els
a
little
very
fine
white
meale
,
and
the
crummes
very
well
mixt
together
.
Lastly
to
know
when
meate
is
rosted
enough
;
for
as
too
much
rarenes
is
vnholsome
,
To
know
when
meat
is
enough
.
so
too
much
drinesse
is
not
nourishing
.
Therefore
to
know
when
it
is
in
the
perfit
height
,
and
is
neither
too
moist
nor
too
dry
,
you
shall
obserue
these
signes
first
in
your
large
ioints
of
meate
,
when
the
stemme
or
stroke
of
the
meate
offendeth
,
either
vpright
or
els
goeth
from
the
fire
,
when
it
beginneth
a
little
to
shrinke
from
the
spit
,
or
when
the
grauy
which
droppeth
from
it
is
cleare
without
bloodinesse
.
If
it
be
a
Pigge
when
the
eies
are
fallen
out
,
and
the
body
leaueth
piping
;
for
the
first
is
when
it
is
halfe
rosted
,
and
would
bee
singed
to
make
the
coat
rise
and
be
crackle
,
and
the
latter
when
it
is
fully
enough
and
would
be
drawne
:
or
if
it
be
any
kind
of
fowle
you
rost
,
when
the
thighs
are
tender
,
or
the
hinder
parts
of
the
pinions
at
the
setting
on
of
the
wings
,
are
without
blood
;
then
be
sure
that
your
meat
is
fully
enough
roasted
:
yet
for
a
better
and
more
certain
assurednesse
,
you
may
thrust
your
knife
into
the
thickest
parts
of
the
meate
,
and
draw
it
out
againe
,
and
if
it
bring
out
white
grauy
without
any
bloodishnesse
,
then
assuredly
it
is
enough
,
and
may
be
drawne
with
all
speed
conuenient
,
after
it
hath
beene
well
basted
with
butter
not
formerly
melted
,
then
dredged
as
aforesaid
,
then
basted
ouer
the
dredging
,
and
so
suffered
to
take
two
or
three
turnes
,
to
make
crispe
the
dredging
:
Then
disht
in
a
faire
dish
with
salt
sprinckled
ouer
it
,
and
so
seru'd
forth
.
Thus
you
see
the
generall
forme
of
roasting
all
kind
of
meat
:
therefore
now
I
will
returne
to
some
particular
dishes
,
together
with
their
seuerall
sawces
.
Roasting
mutton
with
oisters
.
If
you
will
roast
mutton
with
oisters
;
take
a
shoulder
a
lone●
or
a
legge
,
and
after
it
is
washt
parboile
it
a
little
;
then
take
the
greatest
oisters
,
and
hauing
opened
them
into
a
dish
,
draine
the
grauy
cleane
from
them
twice
or
thrice
,
then
parboile
them
a
little
:
Also
then
take
spinage
endiue
,
succory
,
strawberry
leaues
,
violet
leaues
,
and
a
little
parsley
,
with
some
scallions
;
chop
these
very
small
together
:
Then
take
your
oisters
very
dry
,
draind
,
and
mixe
them
with
an
halfe
part
of
these
herbes
:
Then
take
your
meate
and
with
these
oisters
and
hearbes
farce
or
stop
it
,
leauing
no
place
empty
,
then
spit
it
and
roast
it
,
and
whilst
it
is
in
roasting
take
good
store
of
veriuice
and
butter
,
and
a
little
salt
,
and
set
in
a
dish
on
a
chaffing-dish
and
coales
:
and
when
it
begins
to
boile
,
put
in
the
remainder
of
your
herbes
without
oisters
,
and
a
good
quantity
of
currants
,
with
Cinamon
,
and
the
yelke
of
a
couple
of
egges
:
And
after
they
are
well
boyled
and
stir'd
together
,
season
it
vp
according
to
tast
with
sugar
:
then
put
in
a
few
lemmon
,
slices
,
and
the
meate
,
being
enough
,
draw
it
and
lay
it
vpon
this
sawce
remooued
into
a
clean
dish
,
the
egges
,
thereof
being
trimmed
about
with
sugar
,
and
so
serue
it
foorth
.
To
toast
a
legge
of
Mutton
after
an
out-landish
fashion
,
To
roast
a
legge
of
mutton
otherwise
.
you
shall
take
it
after
it
is
washt
,
and
cut
out
all
the
flesh
from
the
bone
,
leauing
onely
the
outmost
skinne
entirely
whole
and
fast
to
the
bone
;
then
take
thicke
creame
and
the
yelke
of
egges
and
beate
them
exceedingly
well
together
;
then
put
to
Cinamon
,
Mace
,
and
a
little
Nutmegge
,
with
Salt
,
then
take
bread
crumms
finely
grated
and
searst
with
good
store
of
Currants
,
and
as
you
mixe
them
with
the
creame
,
put
in
sugar
,
and
so
make
it
into
a
good
stiffnesse
:
Now
if
you
would
haue
it
looke
greene
,
put
in
the
iuice
of
sweet
hearbes
,
as
Spinage
,
Violet
leaues
,
Endiue
&c.
If
you
would
haue
it
yellow
,
then
put
in
a
little
Safforn
strained
,
and
with
this
fill
vp
the
skin
of
your
legge
of
Mutton
in
the
same
shape
and
forme
that
it
was
before
,
and
sticke
the
out-side
of
the
skinne
thick
with
Cloues
,
and
so
roast
it
thorowly
and
baste
it
very
well
,
then
after
it
is
dredg'd
serue
it
vp
as
a
legge
of
Mutton
with
this
pudding
,
for
indeed
it
is
no
other
:
you
may
stop
any
other
ioint
of
meate
,
as
breast
or
loine
,
or
the
belly
of
any
Fowle
boiled
or
roast
,
or
rabbet
,
or
any
meat
else
which
hath
skinne
or
emptinesse
.
If
into
this
pudding
also
you
beate
the
inward
pith
of
an
Oxes
backe
,
it
is
booth
good
in
tast
,
and
excellent
soueraigne
for
any
disease
,
ache
or
fluxe
in
the
●aynes
wha●soeuer
.
To
rost
a
Gigget
of
Mutton
.
To
roast
a
Gigget
of
Mutton
,
which
is
the
legge
splatted
,
and
halfe
part
of
the
loine
together
;
you
shall
after
it
is
washt
,
stop
it
with
cloues
,
so
spit
it
,
and
lay
it
to
the
fire
,
and
tend
it
well
with
b●sting
:
Then
you
shall
take
vinegar
butter
and
currants
,
and
set
them
on
the
fire
in
a
dish
or
pipkin
;
then
when
it
boiles
you
shall
put
in
sweete
herbes
finely
chopt
,
with
the
yelke
of
a
couple
of
egges
,
and
so
let
them
boile
together
;
then
the
meat
being
halfe
roastest
you
shall
pare
of
some
part
of
the
leanest
and
brownest
,
then
shed
it
very
small
and
put
it
into
the
Pipkin
also
;
then
season
it
vp
with
sugar
,
cinamon
,
ginger
,
and
salt
,
and
so
put
it
into
a
cleane
dish
:
Then
draw
the
Gigget
of
Mutton
and
lay
it
on
the
sauce
,
and
throw
salt
on
the
top
,
and
so
serue
it
vp
.
To
rost
Oliues
of
Veale
.
You
shall
take
a
legge
of
veale
and
cut
the
flesh
from
the
bones
,
and
cut
it
out
into
thin
long
slices
;
then
take
sweet
hearbes
and
the
white
parts
of
scallions
,
and
chop
them
well
together
with
the
yelkes
of
egges
,
then
rowle
it
vp
within
the
slices
of
Veale
,
and
so
spit
them
and
roast
them
;
then
boile
veriuice
,
butter
,
sugar
,
cynamon
,
currants
and
sweet
herbes
together
,
and
being
seasoned
with
a
little
salt
,
serue
the
Oliues
vp
vpon
that
sauce
with
salt
,
cast
ouer
them
.
To
roast
a
Pigge
curiously
,
To
roast
a
Pigge
.
you
shall
not
scald
it
,
but
draw
it
with
the
haire
on
,
then
hauing
washt
it
,
spit
it
and
lay
it
to
the
fire
so
as
it
may
not
scorch
,
then
being
a
quarter
roasted
,
and
the
skinne
blistered
from
the
flesh
,
with
your
hand
pull
away
the
haire
and
skinne
,
and
leaue
all
the
fat
and
flesh
perfectly
bare
:
then
with
your
knife
scotch
all
the
flesh
downe
to
the
bones
,
then
bast
it
exceedingly
with
sweet
butter
and
creame
,
being
no
more
but
warme
;
then
dredge
it
with
fine
bread-crummes
,
currants
,
sugar
and
salt
mixt
together
,
and
thus
apply
dredging
,
vpon
basting
,
and
basting
vpon
dredging
,
till
you
haue
couered
all
the
flesh
a
full
inch
deepe
:
Then
the
meat
being
fully
rosted
,
draw
it
and
serue
it
vp
whole
,
To
roast
a
pound
of
Butter
curiously
and
well
,
To
roast
a
pound
of
butter
well
.
you
shall
take
a
pound
of
sweet
Butter
and
beate
it
stiffe
with
sugar
,
and
the
yolkes
of
egges
;
then
clap
it
round-wise
about
a
spit
,
and
lay
it
before
a
soft
fire
,
and
presently
dredge
it
with
the
dredging
before
appointed
for
the
Pigge
;
then
as
it
warmeth
or
melteth
,
so
apply
it
with
dredging
till
the
butter
be
ouercomed
and
no
more
wil
melt
to
fall
from
it
,
then
roast
it
browne
,
and
so
draw
it
,
and
serue
it
out
,
the
dish
being
as
neatly
trim'd
with
sugar
as
may
be
,
To
roast
a
pudding
on
a
spit
,
To
roast
a
pudding
on
a
spit
.
you
shall
mixe
the
pudding
before
spoken
of
in
the
leg
of
Mutton
,
neither
omitting
hearbes
,
nor
saffron
,
and
put
to
a
little
sweet
butter
and
mix
it
very
stiffe
:
then
fold
it
about
the
spit
,
and
haue
ready
in
another
dish
some
of
the
same
mixture
well
seasoned
,
but
a
great
deale
thinner
and
no
butter
at
all
in
it
,
and
when
the
Pudding
doth
beginne
to
roast
,
and
that
the
butter
appeares
,
then
with
a
spoone
couer
it
all
ouer
with
the
thinner
mixture
,
and
so
let
it
roast
;
then
if
you
see
no
more
butter
appeare
,
then
bast
it
as
you
did
the
Pigge
and
lay
more
of
the
mixture
on
,
and
so
continue
till
all
bee
spent
:
To
roast
a
chine
of
Beefe
,
loyne
of
Mutton
,
Larke
and
Capon
at
one
fire
,
and
one
instant
.
And
then
roast
it
browne
,
and
so
serue
it
vp
.
If
you
will
roast
a
Chine
of
Beefe
,
a
loyne
of
Mutton
,
a
Capon
,
and
a
Larke
,
all
at
one
instant
and
at
one
fire
,
and
haue
all
ready
together
and
none
burnt
:
you
shall
first
take
your
Chine
of
Beefe
and
perboile
if
more
then
halfe
through
:
Then
first
take
your
Capon
being
large
and
fat
,
and
spit
it
next
the
hand
of
the
turner
,
with
the
legges
,
from
the
fire
,
then
spit
the
Chine
of
Beefe
,
then
the
Larke
,
and
lastly
the
loine
of
Mutton
,
and
place
the
Larke
so
as
it
may
be
couered
ouer
with
the
Beefe
,
and
the
fat
part
of
the
loine
of
Mutton
,
without
any
part
disclosed
:
Then
bast
your
Capon
,
and
your
loine
of
Mutton
,
with
cold
water
,
and
Salt
,
the
Chine
of
Beefe
with
boyling
larde
:
Then
when
you
see
the
beefe
is
almost
enough
,
which
you
shall
hasten
by
schorching
and
opening
of
it
:
then
with
a
cleane
cloth
you
shall
wipe
the
Mutton
and
Capon
all
ouer
,
and
then
bast
it
with
sweet
butter
till
all
bee
enough
roasted
;
Then
with
your
knife
lay
the
Larke
open
which
by
this
time
will
be
stewed
betweene
the
Beefe
and
Mutton
,
and
basting
it
also
dredge
all
together
;
draw
them
and
serue
them
vp
.
If
you
wil
roast
any
Venison
after
you
haue
washt
it
,
&
clensed
al
blood
from
it
,
To
roast
Venison
.
you
shal
sticke
it
with
cloues
all
ouer
on
the
out
side
;
and
if
it
be
leane
you
shall
larde
it
either
with
Mutton
larde
,
or
Porke
larde
,
but
mutton
is
the
best
:
then
spit
it
and
roast
it
by
a
good
soking
fire
,
then
take
Vinegar
,
bread
crummes
,
and
some
of
the
grauy
,
which
comes
from
the
Venison
,
and
boile
them
well
in
a
dish
:
then
season
it
with
sugar
,
cinamon
,
ginger
,
and
salt
,
And
serue
the
Venison
foorth
vpon
the
sauce
when
it
is
roasted
enough
,
To
rost
fresh
Sturgeon
.
If
you
will
roast
a
peece
of
fresh
Sturgeon
which
is
a
dainty
dishe
,
you
shall
first
stop
it
all
ouer
with
cloues
,
then
spit
it
,
and
let
it
roast
at
great
leasure
,
plying
it
continually
with
basting
,
which
will
take
away
the
hardnesse
:
then
when
it
is
enough
,
you
shall
draw
it
,
and
serue
it
vpon
Venison
sauce
with
salt
onely
throwne
ouer
it
.
The
roasting
of
all
sorts
of
meates
differeth
nothing
but
in
the
fires
,
Ordering
of
meates
to
be
roasted
.
speed
and
leasure
as
is
before
said
,
except
these
compound
dishes
,
of
which
I
haue
giuen
you
sufficient
presidents
,
and
by
them
you
may
performe
any
worke
whatsoeuer
:
but
for
the
ordering
,
preparing
and
trussing
your
meates
for
the
spit
or
table
,
in
that
there
is
much
difference
:
for
in
all
ioynts
of
meate
except
a
shoulder
of
Mutton
,
you
shall
crush
and
breake
the
bones
well
,
from
Pigges
and
Rabbets
you
shall
cut
off
the
frete
before
you
spit
them
,
and
the
heads
when
you
serue
them
to
table
,
and
the
Pigge
you
shall
chine
,
and
diuide
into
two
parts
;
Capons
,
Pheasants
,
Chickens
and
Turkies
you
shall
roast
with
the
Pinions
foulded
vp
,
and
the
leggs
extended
;
Hens
,
Stock-doues
,
and
Hous-doues
,
you
shall
roast
with
the
pinions
foulded
vp
,
and
the
legges
cut
off
by
the
knees
,
and
thrust
into
the
bodies
:
Quailes
,
Partridge
,
and
all
sorts
of
small
birds
shall
haue
their
pinions
cut
away
,
and
the
legges
extended
:
all
sorts
of
Water-fowle
shall
haue
their
pinions
cut
away
,
and
their
legges
turned
backward
:
Wood-cocks
,
Snipes
and
Stints
shall
be
rosted
with
their
heads
and
necks
on
,
and
their
legges
thrust
into
their
bodies
,
and
Shouelers
and
Bitterns
shall
haue
no
necks
but
their
heads
onely
.
Take
a
Cowes
Vdder
,
To
roast
a
Calues
Vdder
.
and
first
boile
it
wel
:
then
sticke
it
thick
all
ouer
with
Cloues
:
then
when
it
is
cold
,
spit
it
,
and
lay
it
to
the
fier
,
and
apply
it
very
well
with
basting
of
sweete
butter
,
and
when
it
is
sufficiently
roasted
,
and
browne
,
then
dredge
it
,
and
draw
it
from
the
fire
,
take
vinegar
and
Butter
,
and
put
it
on
a
Chaffing-dish
and
coales
and
boile
it
with
white
-
bread
crums
,
till
it
be
thick
:
then
put
to
it
good
store
of
suger
and
cinamon
,
and
putting
it
in
a
cleane
dish
,
lay
the
Cowes
Vdder
therein
,
and
trim
the
sides
of
the
dish
with
suger
,
and
so
serue
it
vp
.
To
roast
a
Fillet
of
Veale
.
Take
an
excellent
good
legge
of
Veale
,
and
cut
the
thick
part
thereof
a
handfull
and
more
from
the
Knuckle
:
then
take
the
thick
part
(
which
is
the
fillet
)
and
fierce
it
in
euery
part
all
ouer
with
strawberry-leaues
,
vplet-leaues
sorrell
,
spinage
,
endiue
and
succorie
grossely
chopt
together
,
and
good
store
of
onyons
:
then
lay
it
to
the
fire
and
roast
it
very
sufficiently
and
browne
,
casting
good
store
of
salt
vpon
it
,
and
basting
it
well
with
sweete
butter
:
then
take
of
the
former
hearbs
much
finer
chopt
then
they
were
for
fiercing
,
and
put
them
into
a
Pipkin
with
vinegar
,
and
cleane
washt
currants
,
and
boyle
them
wel
together
:
then
when
the
hearbs
are
sufficiently
boyld
and
soft
,
take
the
yelkes
of
foure
very
hard
boyld
egges
,
and
shred
them
very
small
,
and
put
them
into
the
Pipkin
also
with
suger
and
cinamon
,
and
some
of
the
grauie
which
drops
from
the
Veale
,
and
boyle
it
ouer
againe
,
and
then
put
it
into
a
cleane
dish
,
&
the
fillet
being
dredgd
and
drawne
,
lay
vpon
it
,
and
trim
the
side
of
the
dish
with
suger
,
&
so
serue
it
vp
.
OF
Sauces
,
and
first
for
a
rost
Capon
or
Turkie
.
To
make
an
excellent
sauce
for
a
rost
Capon
,
you
shall
take
onions
,
and
hauing
sliced
and
pilled
them
,
boile
them
in
faire
water
with
pepper
,
salt
,
and
a
few
bread-crummes
:
then
put
vnto
it
a
spoonefull
or
two
of
Claret-wine
,
the
iuyce
of
an
orenge
,
and
three
or
foure
slices
of
a
lemmon
pill
;
all
these
shred
together
,
and
so
powre
it
vpon
the
Capon
being
broake
vp
.
Sauce
for
a
Hen
or
Pullet
.
To
make
sauce
for
an
old
Hen
or
Pullet
,
take
a
good
quantitie
of
beere
and
salt
,
and
mixe
them
well
together
with
a
few
fine
bread-crummes
,
and
boile
them
on
a
chafing-dish
and
coales
,
then
take
the
yelks
of
three
or
fowre
hard
Eggs
,
and
being
shred
small
,
put
it
to
the
Beere
,
and
boile
it
also
:
then
the
Hen
being
almost
enough
,
take
three
or
fowre
spoonefull
of
the
grauie
which
comes
from
her
and
put
it
to
also
,
and
boile
altogether
to
an
indifferent
thicknesse
:
which
done
,
suffer
it
to
boile
no
more
,
but
only
keepe
it
warme
on
the
fire
,
and
put
into
it
the
iuyce
of
two
or
three
Orenges
,
&
the
slices
of
Lemmon
pills
shred
small
,
and
the
slices
of
Orenges
also
hauing
the
vpper
rine
taken
away
:
then
the
Henne
beeing
broken
vp
,
take
the
brawnes
thereof
,
and
shredding
them
small
,
put
it
into
the
sauce
also
;
and
stirring
all
well
together
,
put
it
hot
into
a
cleane
warme
dish
,
and
lay
the
Henne
(
broke
vp
)
in
the
same
.
The
sauce
for
Chickins
is
diuers
,
Sauce
for
Chickins
.
according
to
mens
taste
:
for
some
will
onely
haue
Butter
,
Veriuyce
,
and
a
little
Parsely
rolled
in
their
bellies
mixt
together
:
others
will
haue
Butter
,
Veriuyce
and
Sugar
boyld
together
with
toasts
of
bread
:
and
others
will
haue
thicke
Syppets
with
the
iuyce
of
Sorrell
and
Sugar
mixt
together
.
The
best
sauce
for
a
Phesant
,
Sauce
for
a
Phesant
or
Patridge
.
is
Water
,
Onions
slic't
,
Pepper
and
a
little
Salt
mixt
together
,
and
but
stewed
vpon
the
Coales
,
and
then
powred
vpon
the
Pheasant
or
Patridge
being
broken
vp
,
and
some
will
put
thereto
the
iuyce
or
slices
of
an
Orenge
or
Lemmon
,
or
both
:
but
it
is
according
to
taste
,
and
indeed
more
proper
for
a
Pheasant
then
Partridge
.
Sauce
for
a
Quaile
,
Sauce
for
a
Quaile
,
Raile
,
or
big
bird
.
Raile
,
or
any
fat
big
bird
,
is
Claret
Wine
and
Salt
mixt
together
with
the
grauie
of
the
Bird
;
and
a
few
fine
bread-crumnes
well
boild
together
,
and
either
a
Sage-leafe
,
or
Bay-leafe
crusht
among
it
according
to
mens
tasts
.
The
best
sauce
for
Pigeons
,
Sauce
for
Pigeons
.
Stockdoues
,
or
such
like
,
is
Vinegar
and
Butter
melted
together
,
and
Parsely
rosted
in
their
bellies
,
or
vine-leaues
rosted
and
mixed
well
together
.
A
generall
sauce
for
wild
Fowle
.
The
most
generall
sauce
for
ordinarie
wild
fowle
rosted
,
as
Duckes
,
Mallard
,
Widgen
,
Tele
,
Snipe
,
Sheldrake
,
Plouers
,
Pulers
,
Guls
,
and
such
like
,
is
onely
mustard
and
vinegar
,
or
mustard
and
veriuyce
mixt
together
,
or
else
an
onion
,
water
and
Pepper
,
and
some
(
especially
in
the
Court
)
vse
onely
butter
melted
,
and
not
any
thing
else
.
Sauce
for
greene
geese
.
The
best
sauce
for
greene
Geese
is
the
iuyce
of
sorrel
and
suger
,
mixt
together
with
a
few
scalded
feberries
,
and
serued
vpon
sippets
;
or
els
the
belly
of
greene
Goose
fild
with
Feberries
,
and
so
rosted
,
and
then
the
same
mixt
with
veriuyce
,
butter
,
suger
and
cinamon
,
and
so
serued
vpon
sippets
.
Sauce
for
a
stubble
goose
.
The
same
for
a
stubble
Goose
is
diuers
,
according
to
mens
minds
;
for
some
will
take
the
pap
of
rosted
apples
,
and
mixing
it
with
vinegar
,
boyle
them
together
on
the
fire
with
some
of
the
grauie
of
the
Goose
,
and
a
few
barberries
and
bread-crummes
,
and
when
it
is
boyld
to
a
good
thicknesse
,
season
it
with
suger
and
a
little
cinamon
,
and
so
serue
it
vp
;
some
will
adde
a
little
mustard
and
onions
vnto
it
,
and
some
will
not
rost
the
apples
,
but
pare
them
and
slice
them
;
and
that
is
the
neerer
way
,
but
not
the
better
.
Others
will
fill
the
belly
of
the
Goose
full
of
onions
shred
,
and
oate-meale
Groats
,
and
beeing
rosted
enough
,
mixe
it
with
the
grauie
of
the
Goose
,
and
sweete
hearbs
well
boild
together
,
and
seasoned
with
a
little
veriuyce
.
●●uce
for
a
●wan
,
Bitter
,
Shoueler
,
or
large
Fowle
.
To
make
a
sauce
for
a
Swan
,
Bitter
,
Shoueler
,
Herne
,
Crane
,
or
any
large
foule
,
take
the
blood
of
the
same
foule
,
&
being
stird
wel
,
boile
it
on
the
fire
,
then
when
it
comes
to
be
thick
,
put
vnto
it
vinegar
a
good
quantitie
,
with
a
few
fine
bread-crummes
,
and
so
boile
it
ouer
againe
:
then
being
come
to
good
thicknesse
,
season
it
with
Sugar
and
Cinamon
,
so
as
it
may
taste
prettie
and
sharpe
vpon
the
Cinamon
,
and
then
serue
it
vp
in
Saucers
as
you
doe
Mustard
:
for
this
is
called
a
Chauder
or
Gallantine
,
and
is
a
sauce
almost
for
any
Fowle
whatsoeuer
.
To
make
sauce
for
a
Pigge
,
Sauce
for
a
Pig
.
some
take
Sage
and
roast
it
in
the
belly
of
the
Pig
,
then
boyling
Veriuyce
,
Butter
and
Currants
together
,
take
and
chop
the
Sage
small
,
and
mixing
the
braines
of
the
Pig
with
it
,
put
all
together
,
and
so
serue
it
vp
.
To
make
a
sauce
for
a
Ioynt
of
Veale
,
Sauce
for
Veale
.
take
all
kind
of
sweet
Pot-hearbs
,
and
chopping
them
very
small
with
the
Yelkes
of
two
or
three
Egges
,
boyle
them
in
Vinegar
and
Butter
,
with
a
few
bread-crummes
,
and
good
store
of
Currants
;
then
season
it
with
Sugar
and
Cinamon
,
and
a
Cloue
or
two
crusht
,
and
so
powre
it
vpon
the
Veale
,
with
the
slices
of
Orenges
and
Lemons
about
the
dish
.
Take
Orenges
and
slice
them
thin
,
and
vnto
them
White
Wine
and
Rose-water
,
Additions
vnto
Sauces
,
Sops
for
Chickens
.
the
powder
of
Mace
,
Ginger
and
Sugar
,
and
set
the
same
vpon
a
Chaffing-dish
and
coales
,
and
when
it
is
halfe
boyled
,
put
to
it
a
good
lumpe
of
Butter
,
and
then
lay
good
store
of
sippets
of
fine
white
bread
therein
,
and
so
serue
your
Chickens
vpon
them
,
and
trim
the
sides
of
the
dish
with
Sugar
.
Take
faire
water
and
set
it
ouer
the
fire
,
Sauce
for
a
Turkie
.
then
slice
good
store
of
Onions
and
put
into
it
,
and
also
Pepper
and
Salt
,
and
good
store
of
the
grauy
that
comes
from
the
Turkie
,
and
boyle
them
very
well
together
:
then
put
to
it
a
few
fine
crummes
of
grated
bread
to
thicken
it
;
a
very
little
Sugar
and
some
Vinegar
,
and
so
serue
it
vp
with
the
Turkey
:
or
otherwise
;
take
grated
white
bread
and
boile
it
in
White-wine
till
it
bee
thicke
as
a
Gallantine
,
and
in
the
boyling
put
in
good
store
of
Sugar
and
Cinamon
,
and
then
with
a
little
Turnesole
make
it
of
a
high
Murrey
colour
,
and
so
serue
it
in
Saucers
with
the
Turkey
in
manner
of
a
Gallantine
.
The
best
Gallantine
.
Take
the
blood
of
a
Swan
,
or
any
other
great
Fowle
,
and
put
it
into
a
dish
;
then
take
stewed
Prunes
and
put
them
into
a
strainer
,
and
straine
them
into
the
blood
;
then
set
it
on
a
Chaffing-dish
and
Coales
,
and
let
it
boyle
,
euer
s●irring
it
till
it
come
to
be
thicke
,
and
season
it
very
well
with
Sugar
and
Cinamon
,
and
so
serue
it
in
Saucers
with
the
Fowle
:
but
this
Sauce
must
be
serued
cold
.
Sauce
for
a
Mallard
.
Take
good
store
of
Onions
,
pill
them
,
and
slice
them
,
and
put
them
into
Vinegar
,
and
boyle
them
very
well
till
they
be
tender
;
then
put
into
it
a
good
lumpe
of
sweete
Butter
,
and
season
it
well
with
Sugar
and
Cinamon
,
and
so
serue
it
vp
with
the
Fowle
.
OF
Carbonados
.
Charbonados
,
or
Carbonados
,
which
is
meate
broiled
vpon
the
Coales
(
and
the
inuention
thereof
first
brought
out
of
France
,
as
appeares
by
the
name
)
are
of
diuers
kinds
according
to
mens
pleasures
:
for
there
is
no
meate
either
boiled
or
roasted
whatsoeuer
,
but
may
afterwards
bee
broiled
,
if
the
Master
thereof
be
disposed
;
yet
the
generall
dishes
for
the
most
part
which
are
vsed
to
be
Carbonadoed
,
are
a
Breast
of
Mutton
halfe
boyled
,
a
Shoulder
of
Mutton
halfe
roasted
,
What
is
to
be
carbonadoed
.
the
Leggs
,
Wings
,
and
Carkases
of
Capon
,
Turkie
,
Goose
,
or
any
other
Fowle
whatsoeuer
,
especially
Land-Fowle
.
And
lastly
,
the
vppermost
thick
skinne
which
couereth
●he
ribbes
of
Beefe
,
and
is
called
(
being
broyled
)
the
skin
of
Court
Goose
,
and
is
indeed
a
dish
vsed
most
for
wantonnesse
,
sometimes
to
please
appetite
:
to
which
may
also
be
added
the
broyling
of
Pigs
heads
,
or
the
braines
of
any
Fowle
whatsoeuer
after
it
is
roasted
and
drest
.
Now
for
the
manner
of
Carbonadoing
,
The
maner
of
carbonadoing
.
it
is
in
this
sort
;
you
shall
first
take
the
meate
you
must
Carbonadoe
,
and
scorch
it
both
aboue
and
below
,
then
sprinkle
good
store
of
Salt
vpon
it
,
and
baste
it
all
ouer
with
sweet
Butter
melted
,
which
done
,
take
your
broiling-yron
,
I
doe
not
meane
a
Grid-yron
(
though
it
be
much
vsed
for
this
purpose
)
because
the
smoake
of
the
coales
,
occasioned
by
the
dropping
of
the
meate
,
will
ascend
about
it
,
and
make
it
stinke
;
but
a
plate
Iron
made
with
hookes
and
pricks
,
on
which
you
may
hang
the
meate
,
and
set
it
close
before
the
fire
,
and
so
the
Plate
heating
the
meate
behind
,
as
the
fire
doth
before
,
it
will
both
the
sooner
,
and
with
more
neatnesse
bee
readie
:
then
hauing
turned
it
,
and
basted
it
till
it
be
very
browne
,
dredge
it
,
and
serue
it
vp
with
Vinegar
and
Butter
.
Touching
the
toasting
of
Mutton
,
Of
the
toasting
of
Mutton
.
Venison
,
or
any
other
Ioynt
of
meate
,
which
is
the
most
excellentest
of
all
Carbonadoes
,
you
shal
take
the
fattest
and
largest
that
can
possibly
be
got
(
for
leane
meate
is
losse
of
labour
,
and
little
meate
not
worth
your
time
,
)
and
hauing
scorcht
it
,
and
cast
salt
vpon
it
,
you
shall
set
it
on
a
strong
forke
,
with
a
dripping
pan
vnderneath
it
,
before
the
face
of
a
quick
fire
,
yet
so
farre
off
,
that
it
may
by
no
meanes
scorch
,
but
toast
at
leasure
;
then
with
that
which
falles
from
it
,
and
with
no
other
basting
,
see
that
you
baste
it
continually
,
turning
it
euer
and
anon
many
times
,
and
so
oft
,
that
it
may
soake
and
browne
at
great
leasure
,
and
as
oft
as
you
baste
it
,
so
oft
sprinkle
Salt
vpon
it
,
and
as
you
see
it
toast
so
scorch
it
deeper
and
deeper
,
especially
in
the
thickest
and
most
fleshy
parts
where
the
blood
most
resteth
:
and
when
you
see
that
no
more
blood
droppeth
from
it
,
but
the
grauy
is
cleere
and
white
;
then
shal
you
serue
it
vp
either
with
Venion
sauce
,
or
with
Vinegar
,
Pepper
and
Sugar
,
Cinamon
,
and
the
iuyce
of
an
Orenge
mixt
together
,
and
warmed
with
some
of
the
grauie
.
Additions
vnto
Carbonados
.
A
rasher
of
Mutton
or
Lambe
.
Take
Mutton
or
Lambe
that
hath
been
either
rosted
,
or
but
parboild
,
and
with
your
knife
scotch
it
many
waies
;
then
lay
it
in
a
deepe
dish
,
and
put
to
it
a
pint
of
White
Wine
,
and
a
little
whole
Mace
,
a
little
slic't
Nutmeg
and
some
Sugar
,
with
a
lump
of
sweet
Butter
,
and
stew
it
so
till
it
be
very
tender
:
then
take
it
forth
,
and
browne
it
on
the
Grid-yron
,
and
then
laying
Sippets
in
the
former
broth
serue
it
vp
.
To
carbonado
Tongues
.
Take
any
tongue
,
whether
of
Beefe
,
Mutton
,
Calues
,
red
Deare
,
or
Fallow
,
and
being
well
boyld
,
pill
them
,
cleaue
them
,
and
scotch
them
many
waies
;
then
take
three
or
foure
Egs
broken
,
some
Sugar
,
Cinamon
and
Nutmeg
,
and
hauing
beaten
it
well
together
,
put
to
it
a
Lemon
cut
in
thin
slices
,
and
another
cleane
pild
,
and
cut
into
little
foure-square
bits
,
and
then
take
the
tongue
and
lay
in
it
;
and
then
hauing
melted
good
store
of
Butter
in
a
Frying-pan
,
put
the
Tongue
and
the
rest
therein
,
and
so
frie
it
browne
,
and
then
dish
it
,
and
scrape
Sugar
vpon
it
,
and
serue
it
vp
.
Additions
for
dressing
of
Fish
.
To
souce
any
fresh
fish
.
Take
any
fresh-fish
whatsoeuer
(
as
Pike
,
Breame
,
Carp
,
Barbel
,
Cheain
,
and
such
like
,
and
draw
it
,
but
scale
it
not
;
then
take
the
Liuer
and
the
refuse
,
and
hauing
opened
it
,
wash
it
;
then
take
a
pottle
of
faire
water
,
a
pretty
quantitie
of
white
wine
,
good
store
of
Salt
,
and
some
Vinegar
,
with
a
little
bunch
of
sweet
Hearbs
,
and
set
it
on
the
fier
,
and
as
soone
as
it
begins
to
boyle
,
put
in
your
fish
,
and
hauing
boild
a
little
,
take
it
vp
into
a
faire
vessell
,
then
put
into
the
liquor
some
grosse
Pepper
,
&
slit
Ginger
;
and
when
it
is
boyled
well
together
with
more
Salt
,
set
it
by
to
coole
,
and
then
put
your
fish
into
it
,
and
when
you
serue
it
vp
,
lay
Fenell
there
vpon
.
To
boyle
small
Fish
,
To
boyle
small
fish
.
as
Roches
,
Daces
,
Gudgeon
or
Flounders
,
boyle
White-wine
and
water
together
with
a
bunch
of
choise
Hearbs
,
and
a
little
whole
Mace
:
when
all
is
boyled
wel
together
,
put
in
your
fish
,
and
skum
it
well
:
then
put
in
the
soale
of
a
Manchet
,
a
good
quantitie
of
sweet
Butter
,
and
season
it
with
Pepper
and
Veriuyce
,
and
so
serue
it
in
vpon
Sippets
,
and
adorne
the
sides
of
the
dish
wish
Sugar
.
First
,
To
boyle
a
Gurnet
or
Rochet
.
draw
your
fish
,
and
either
split
it
open
in
the
back
,
or
ioynt
it
in
the
back
,
and
trusse
it
round
,
then
wash
it
cleane
,
and
boyle
it
in
water
and
salt
,
with
a
bunch
of
sweete
Hearbs
:
then
take
it
vp
into
a
large
dish
,
and
powre
vnto
it
Veriuyce
,
Nutmeg
,
Butter
and
Pepper
,
and
letting
it
stew
a
little
,
thicken
it
with
the
yelkes
of
Egges
:
then
hot
remoue
it
into
another
dish
,
and
garnish
it
with
slices
of
Orenges
and
Lemons
,
Barberies
,
prunes
and
Suger
,
and
so
serue
it
vp
.
After
you
haue
drawne
,
To
bake
a
Carpe
.
washt
and
scalded
a
faire
large
Carpe
,
season
it
with
Pepper
,
Salt
and
Nutmeg
,
and
then
put
it
into
a
coffin
with
good
store
of
sweet
Butter
,
and
then
cast
on
Raysins
of
the
Sunne
,
the
iuyce
of
Lemons
,
and
some
slices
of
Orenge
pills
;
and
then
sprinkling
on
a
little
Vinegar
,
close
it
vp
and
bake
it
.
First
,
To
bake
a
Tench
.
let
your
Tench
blood
in
the
tayle
,
then
scower
it
,
wash
it
and
scald
it
:
then
hauing
dried
it
,
take
the
fine
crummes
of
bread
,
sweete
Creame
,
the
yelkes
of
Egges
,
Currants
cleane
washt
,
a
few
sweete
Hearbs
chopt
small
,
season
it
with
Nutmegs
and
Pepper
,
and
make
it
into
a
stiffe
paste
,
and
put
it
into
the
belly
of
the
Tench
:
then
season
the
fish
on
the
outside
with
Pepper
,
Salt
and
Nutmeg
,
and
so
put
it
into
a
deepe
coffin
with
sweete
Butter
,
and
so
close
vp
the
pie
and
bake
it
:
then
when
it
is
enough
,
draw
it
,
and
open
it
,
and
put
into
it
a
good
piece
of
a
preserued
Orenge
minst
:
then
take
Vinegar
,
Nutmeg
,
Butter
,
Suger
,
and
the
yelke
of
a
new-laid
Egge
,
and
boyle
it
on
a
Chaffing-dish
and
coales
,
alwaies
stirring
it
to
keepe
it
from
curding
;
then
powre
it
into
the
pie
,
shake
it
well
,
and
so
serue
it
vp
.
To
stew
a
Trout
.
Take
a
large
Trout
,
faire
trimd
,
and
wash
it
,
and
put
it
into
a
deepe
pewter
dish
,
then
take
halfe
a
pint
of
sweet
Wine
,
with
a
lumpe
of
Butter
,
a
little
whole
Mace
,
Parsely
,
Sauorie
and
Time
,
mince
them
all
small
,
and
put
them
into
the
Trouts
belly
,
&
so
let
it
stew
a
quarter
of
an
houre
:
then
minse
the
yelke
of
an
hard
Egge
,
and
strow
it
on
the
Trout
,
and
laying
the
Hearbs
about
it
,
and
scraping
on
Suger
,
serue
it
vp
.
To
bake
Eeles
.
After
you
haue
drawne
your
Eeles
,
chop
them
into
small
pieces
of
three
or
foure
inches
,
and
season
them
with
Pepper
,
Salt
and
Ginger
,
and
so
put
them
into
a
coffin
with
a
good
lumpe
of
Butter
,
great
Raysins
,
Onions
small
chopt
,
and
so
close
it
,
bake
it
,
and
serue
it
vp
.
Of
The
pasterie
and
baked
meates
.
Next
to
these
already
rehearsed
,
our
English
Hous-wife
must
be
skilfull
in
Pasterie
,
and
know
how
and
in
what
manner
to
bake
all
sorts
of
meate
,
and
what
Paste
is
fit
for
euerie
meate
,
and
how
to
handle
and
compound
such
Pastes
:
As
for
example
,
red
Deere
Venison
,
wilde
Boare
,
Gammons
of
Bacon
,
Swannes
,
Elkes
,
Porpas
,
and
such
like
standing
dishes
,
which
must
bee
kept
long
,
would
be
bak't
in
a
moist
,
thicke
,
tough
,
course
,
and
long
lasting
crust
,
and
therefore
of
all
other
your
Rie
paste
is
best
for
that
purpose
:
your
Turkie
,
Capon
,
Pheasant
,
Partridge
,
Veale
,
Peacocks
,
Lambe
,
and
all
sorts
of
water-fowle
which
are
to
come
to
the
table
more
then
once
(
yet
not
many
dayes
)
would
be
bak't
in
a
good
white
crust
,
somewhat
thick
;
therefore
your
Wheate
is
fit
for
them
:
your
Chickens
,
Calues-feet
,
Oliues
,
Potatoes
,
Quinces
,
Fallow
deere
and
such
like
,
which
are
most
commonly
eaten
hot
,
would
be
in
the
finest
,
shortest
&
thinnest
crust
,
therefore
your
fine
wheat
flower
which
is
a
li●te
baked
in
the
ouen
before
it
be
kneaded
is
the
best
for
that
purpose
.
To
speake
then
of
the
mixture
and
kneading
of
pastes
,
Of
the
mixture
of
pasts
you
shall
vnderstand
that
your
Rie
paste
would
be
kneaded
only
with
hot
water
and
a
little
butter
,
or
sweet
seame
and
Rie
flower
very
finely
sifted
,
and
it
would
bee
made
tough
and
stiffe
that
it
may
stand
well
in
the
raising
,
for
the
coffin
thereof
must
euer
be
very
deepe
:
your
course
wheat
crust
would
be
kneaded
with
hot
water
,
or
Mutton
broth
and
good
store
of
butter
,
and
the
paste
made
stiffe
and
tough
because
that
coffin
must
bee
deepe
also
;
your
fine
wheat
crust
must
be
kneaded
with
as
much
butter
as
water
,
and
the
paste
made
reasonable
lythe
and
gentle
,
into
which
you
must
put
three
o●
fowre
eggs
or
more
according
to
the
quantity
you
blend
together
,
for
they
will
giue
it
a
sufficient
stiffening
.
Now
for
the
making
of
puffe-past
of
the
best
kind
,
Of
puff
past
you
shall
take
the
finest
wheat
flowre
after
it
hath
been
a
little
bak't
in
a
pot
in
the
ouen
,
and
blend
it
well
with
egges
whites
and
yelkes
altogether
,
then
after
the
past
is
well
kneaded
,
roule
out
a
part
thereof
as
thin
as
you
please
,
and
then
spread
cold
sweet
butter
ouer
the
same
,
then
vpon
the
same
butter
role
another
leafe
of
the
paste
as
before
;
and
spread
it
with
butter
also
;
and
thus
role
leafe
vpon
leafe
with
butter
betweene
till
it
be
as
thick
as
you
thinke
good
:
and
with
it
either
couer
any
bak't
meate
,
or
make
pastie
for
Venison
,
Florentine
,
Tart
or
what
dish
else
you
please
and
so
bake
it
:
there
be
some
that
to
this
past
vse
sugar
,
but
it
is
certaine
it
will
hinder
the
rising
thereof
;
and
therefore
when
your
puft
past
is
bak't
,
you
shall
dissolue
sugar
into
Rose-water
,
and
drop
it
into
the
paste
as
much
as
it
will
by
any
meanes
receiue
,
and
then
set
it
a
little
while
in
the
ouen
after
and
it
will
be
sweet
enough
.
When
you
bake
red
Deere
,
you
shall
first
parboile
it
and
take
out
the
bones
,
Of
baking
Red.
deere
,
or
Fallow
,
or
any
thing
to
keepe
cold
.
then
you
shall
if
it
be
leane
larde
it
,
if
fat
saue
the
charge
,
then
put
it
into
a
presse
to
squeese
out
the
blood
;
then
for
a
night
lay
it
in
a
meare
sauce
made
of
Vinegar
,
small
drinke
and
salt
,
and
then
taking
it
forth
,
season
it
well
with
Pepper
finely
beaten
,
and
salt
well
mixt
together
,
and
see
that
you
lay
good
store
thereof
,
both
vpon
and
in
euery
open
and
hollow
place
of
the
Venison
;
but
by
no
meanes
cut
any
slashes
to
put
in
the
pepper
,
for
it
will
of
it selfe
sinke
fast
enough
into
the
flesh
,
and
be
more
pleasant
in
the
eating
:
then
hauing
raised
the
coffin
,
lay
in
the
bottome
a
thicke
course
of
butter
,
then
lay
the
flesh
thereon
and
couer
it
all
ouer
with
butter
,
and
so
bake
it
as
much
as
if
you
did
bake
great
browne
bread
;
then
when
you
draw
it
,
melt
more
butter
with
three
or
fowre
spoonefull
of
Vinegar
,
and
twice
so
much
Claret
wine
,
and
at
a
vent
hole
on
the
toppe
of
the
lidde
powre
in
the
same
till
it
can
receiue
no
more
,
and
so
let
it
stand
and
coole
;
and
in
this
sort
you
may
bake
Fallow-deere
,
or
Swanne
,
or
whatsoeuer
else
you
please
to
keepe
colde
,
the
meare
sauce
only
being
left
out
which
is
only
proper
to
red
Deere
:
To
bake
beefe
,
or
mutton
for
Venison
.
And
if
to
your
meare
sauce
you
adde
a
little
Turnesole
,
and
therein
steepe
beefe
,
or
Ramme
mutton
;
you
may
also
in
the
same
manner
take
the
first
for
Red-deere
Venison
,
and
the
latter
for
Fallow
,
and
a
very
good
iudgement
shall
not
be
able
to
say
otherwise
,
then
that
it
is
of
it selfe
perfect
Venison
,
both
in
taste
,
colour
,
and
the
manner
of
cutting
.
To
bake
a
Custarde
or
Dowset
.
To
bake
an
excellent
Custard
or
Dowset
;
you
shall
take
good
store
of
●gges
,
and
putting
away
one
quarter
of
the
whites
,
beate
them
exceeding
well
in
a
bason
,
and
then
mixe
with
them
the
sweetest
and
thickest
creame
you
can
get
,
for
if
it
be
any
thing
thinne
,
the
Custard
will
be
wheyish
;
then
season
it
with
salt
,
sugar
,
cinamon
,
cloues
,
mace
,
and
a
little
Nutmegge
;
which
done
raise
your
coffins
of
good
tough
wheate
paste
,
being
the
second
sort
before
spoke
of
,
and
if
you
please
raise
it
in
pretty
workes
,
or
angular
formes
,
which
you
may
doe
by
fixing
the
vpper
part
of
the
crust
to
the
nether
with
the
yelks
of
egges
:
then
when
the
coffins
are
ready
,
strow
the
bottomes
a
good
thicknesse
ouer
with
Currants
and
Sugar
;
then
●et
them
into
the
Ouen
,
and
fill
them
vp
with
the
confection
before
blended
,
and
so
drawing
them
,
adorne
all
the
toppes
with
Carraway
Cumfets
,
and
the
slices
of
Dates
prickt
right
vp
,
and
so
serue
them
vp
to
the
table
.
To
make
an
excellent
Oliue
pie
;
To
bake
an
Oliue
pye
.
take
sweet
hearbs
as
Violet
leaues
,
Strawberry
leaues
,
Spinage
,
Succorie
,
Endiue
,
Time
and
Sorrell
,
and
chop
them
as
small
as
may
be
,
and
if
there
be
a
Scallion
or
two
amongst
them
it
will
giue
the
better
taste
,
then
take
the
yelks
of
hard
egs
with
Curran●s
,
Cinamon
,
Cloues
and
Mace
,
and
chop
them
amongst
the
hearbes
also
;
then
hauing
cut
out
long
oliues
of
a
legge
of
Veale
,
roule
vp
more
then
three
parts
of
the
hearbs
so
mixed
within
the
Oliues
,
together
with
a
good
deale
of
sweet
butter
;
then
hauing
raised
your
crust
of
the
finest
and
best
paste
,
strowe
in
the
bottome
the
remainder
of
the
hearbes
,
with
a
few
great
Raysins
hauing
the
stones
pickt
out
;
then
put
in
the
Oliues
and
couer
them
with
great
Raysins
and
a
few
Pruens
;
then
ouer
all
lay
good
store
of
butter
and
so
bake
them
;
then
being
sufficiently
bak't
,
take
Claret
wine
,
Sugar
,
Cinamon
,
and
two
or
three
spoonefull
of
wine
Vinegar
and
boile
them
together
,
and
then
drawing
the
pie
,
at
a
vent
in
the
top
of
the
lid
put
in
the
same
,
and
then
set
it
into
the
Ouen
againe
a
little
space
,
and
so
serue
it
forth
.
To
make
a
Marrow-bone
Pie
.
To
bake
the
best
Marrow-bone
pie
,
after
you
haue
mixt
the
crusts
of
the
best
sort
of
pastes
,
and
raised
the
coffin
in
such
manner
as
you
please
;
you
shall
first
in
the
bottome
thereof
lay
a
course
of
marrow
of
Beefe
mixt
with
currants
;
then
vpon
it
a
lay
of
the
soales
of
Artichokes
,
after
they
haue
been
boiled
,
and
are
diuided
from
the
thistle
;
then
couer
them
ouer
with
marrow
,
currants
,
and
great
raysons
,
the
stones
pickt
out
;
then
lay
a
course
of
Potatos
cut
in
thick
slices
,
after
they
haue
been
boyled
soft
,
and
are
cleane
pild
;
then
couer
them
with
marrow
,
currants
,
great
raysons
,
suger
and
cinamon
:
they
lay
a
layer
of
candied
Eringo
roots
mixt
very
thicke
with
the
slices
of
Dates
:
then
couer
it
with
marrow
,
currants
,
great
raysins
,
suger
,
cinamon
and
dates
,
with
a
few
dammaske
prunes
,
and
so
bake
it
:
and
after
it
is
bakt
power
into
it
as
long
as
it
will
receiue
it
white-wine
,
rosewater
,
suger
,
cinamon
,
and
vinegar
,
mixt
together
,
and
candie
all
the
couer
with
rosewater
and
suger
only
;
and
so
set
it
into
the
ouen
a
little
,
and
after
serue
it
forth
.
To
bake
a
Chicken
pie
.
To
bake
a
chickin
pie
,
after
you
haue
trust
your
chickins
,
broken
their
legges
and
breast
bones
,
and
raysed
your
crust
of
the
best
paste
,
you
shall
lay
them
in
the
coffin
close
together
with
their
bodies
full
of
butter
:
Then
lay
vpon
them
,
and
vnderneath
them
,
currants
,
great
raysins
,
pruens
,
cinamon
,
sager
,
whole
mace
and
salt
:
then
couer
all
with
great
store
of
butter
,
and
so
bake
it
;
after
powre
into
it
the
same
liquor
you
did
in
your
marrow
bone
Pie
with
the
yelkes
of
two
or
three
egges
beaten
amongst
it
,
Additions
to
the
Pasterie
.
and
so
serue
it
forth
.
To
make
good
Red-Deere
Venison
of
Hares
,
take
a
Hare
or
two
,
or
three
,
as
you
can
or
please
,
and
picke
all
the
flesh
from
the
bones
;
then
put
it
into
a
morter
either
of
wood
or
stone
,
Venison
of
Hares
.
and
with
a
woodden
pestle
let
a
strong
person
beate
it
exceedingly
,
and
euer
as
it
is
beating
,
let
one
sprinckle
in
vinegar
and
some
salt
;
then
when
it
is
sufficiently
beaten
,
take
it
out
of
the
morter
,
and
put
it
into
boyling
water
and
parboyle
it
:
when
it
is
parboyld
,
take
it
and
lay
it
on
a
table
in
a
round
lumpe
,
and
lay
a
board
ouer
it
,
and
with
weights
presse
it
as
hard
as
may
be
:
then
the
water
being
prest
out
of
it
,
season
it
well
with
pepper
and
salt
:
then
lard
it
with
the
fat
of
bacon
so
thicke
as
may
be
:
then
bake
it
as
you
bake
other
Red
Deare
,
which
is
formerly
declared
.
Take
a
Hare
and
picke
of
all
the
flesh
from
the
bones
,
To
bake
a
Hare
pie
.
and
onely
reserue
the
head
,
then
parboyle
it
well
:
which
done
,
take
it
out
and
let
it
coole
,
assoone
as
it
is
cold
,
take
at
least
a
pound
and
a
halfe
of
raysins
of
the
Sunne
,
and
take
out
the
stones
:
then
mixe
them
with
a
good
quantitie
of
Mutton
suet
,
and
with
a
sharpe
shredding
knife
shred
it
as
small
as
you
would
doe
for
a
Chewet
:
then
put
to
it
currants
and
whole
raysins
,
cloues
and
mace
,
cinamon
and
salt
:
then
hauing
raysed
the
coffin
long-wise
to
the
proportion
of
a
Hare
,
first
,
lay
in
the
head
,
and
then
the
aforesaid
meate
,
and
lay
the
meate
in
the
true
portion
of
a
Hare
,
with
necke
,
shoulders
and
leggs
,
and
then
couer
the
coffin
and
bake
it
as
other
bak't
meates
of
that
nature
.
Take
a
Gammon
of
Bacon
and
onely
wash
it
cleane
,
A
Gammon
of
Bacon
pie
.
and
then
boyle
it
on
a
soft
gentle
fire
,
till
it
be
boyled
as
tender
as
is
possible
,
euer
and
anon
fleeting
it
cleane
,
that
by
all
meanes
it
may
boyle
white
:
then
take
off
the
swerd
,
and
serse
it
very
well
with
all
manner
of
sweet
and
pleasant
serssing
hearbs
:
then
strow
store
of
pepper
ouer
it
,
and
pricke
it
thick
with
cloues
:
then
lay
it
into
a
coffin
made
of
the
same
proportion
,
and
lay
good
store
of
butter
round
about
it
,
and
vpon
it
,
and
strow
pepper
vpon
the
butter
,
that
as
it
melts
,
the
pepper
may
fall
vpon
the
Bacon
:
then
couer
it
,
and
make
the
proportion
of
a
Piggs
head
in
paste
vpon
it
,
and
then
bake
it
as
you
bake
Red
Deere
,
or
things
of
the
like
nature
,
onely
the
Paste
would
bee
of
Wheate
meale
.
A
Herring
pie
.
Take
white
pickled
Herrings
of
one
nights
watering
,
and
boyle
them
a
little
:
then
pill
of
the
skin
,
and
take
only
the
backs
of
them
,
and
picke
the
fish
cleane
from
the
bones
,
then
take
good
store
off
raysins
of
the
Sunne
,
and
stone
them
,
and
put
them
to
the
fish
:
then
take
a
warden
or
two
,
and
pare
it
,
and
slice
it
in
small
slices
from
the
chore
,
and
put
it
likewise
to
the
fish
:
then
with
a
very
sharpe
shredding
knife
shred
all
as
small
and
fine
as
may
be
:
then
put
to
it
good
store
of
currants
,
suger
,
cinamon
,
flic't
dates
,
and
so
put
it
into
the
coffin
with
good
store
of
very
sweete
butter
,
and
so
couer
it
,
and
leaue
only
a
round
vent-hole
on
the
top
of
the
lid
,
and
so
bake
it
like
pies
of
that
nature
:
When
it
is
sufficiently
bak't
,
draw
it
our
,
and
take
Clarret-wine
and
a
little
veriuyce
,
suger
,
cinamon
,
and
sweete
butter
,
and
boyle
them
together
;
then
put
it
in
at
the
vent-hole
,
and
shake
the
pie
a
little
,
and
put
it
againe
into
the
Ouen
for
a
little
space
,
and
so
serue
it
vp
,
the
lid
being
candied
ouer
with
suger
,
and
the
sides
of
the
dish
trimmed
with
Suger
.
A
Ling
pie
.
Take
a
Tole
of
the
best
Ling
that
is
not
much
watred
,
and
is
well
sodden
and
cold
,
but
whilest
it
is
hot
take
off
the
skin
,
&
pare
it
cleane
vnderneath
,
and
picke
out
the
bones
cleane
from
the
fish
:
then
cut
it
into
grosse
bits
and
let
it
lie
:
then
take
the
yelks
of
a
dozen
eggs
boyld
exceeding
hard
,
and
put
them
to
the
fish
,
and
shred
all
together
as
small
as
is
possible
:
then
take
all
manner
of
the
best
and
finest
pot-hearbs
,
and
chop
them
wonderfull
small
,
and
mixe
them
also
with
the
fish
;
then
season
it
with
pepper
,
cloues
and
mace
,
and
so
lay
it
into
a
coffin
with
great
store
of
sweet
butter
,
so
as
it
may
swim
therein
,
and
then
couer
it
,
and
leaue
a
vent-hole
open
in
the
top
(
when
it
is
bak't
,
draw
it
,
and
take
veriuyce
,
suger
,
cinamon
and
butter
,
and
boyle
them
together
,
and
first
with
a
feather
annoynt
all
the
lid
ouer
with
that
liquor
,
and
then
scrape
good
store
of
suger
vpon
it
;
then
powre
the
rest
of
the
liquor
in
at
the
vent-hole
,
and
then
set
it
into
the
Ouen
againe
for
a
very
little
space
,
and
then
serue
it
vp
as
pies
of
the
same
nature
;
and
both
these
pies
of
fish
before
rehearsed
,
are
especiall
Lenten
dishes
.
Take
a
pint
of
the
sweetest
and
thickest
Creame
that
can
be
gotten
,
A
Foolé
.
and
set
it
on
the
fire
in
a
very
cleane
scowred
skillet
,
and
put
into
it
suger
,
cinamon
,
and
a
nutmeg
cut
into
foure
quarters
,
and
so
boyle
it
well
:
then
take
the
the
yelkes
of
foure
eggs
,
and
take
off
the
filmes
,
and
beate
them
well
with
a
little
sweete
creame
:
then
take
the
foure
quarters
of
the
nutmeg
out
of
the
creame
,
then
put
in
the
egges
,
and
stirre
it
exceedingly
,
till
it
be
thicke
:
then
take
a
fine
Manchet
,
and
cut
it
into
thin
shiues
,
as
much
as
will
couer
a
dish-bottome
,
and
holding
it
in
your
hand
,
powre
halfe
the
creame
into
the
dish
:
then
lay
your
bread
ouer
it
,
then
couer
the
bread
with
the
rest
of
the
creame
,
and
so
let
it
stand
till
it
be
cold
:
then
strow
it
ouer
with
caraway
Comfets
,
and
prick
vp
some
cinamon
Comfets
,
and
some
slic't
dates
;
or
for
want
thereof
,
scrape
all
ouer
it
some
suger
,
and
trim
the
sides
of
the
dish
with
suger
,
and
so
serue
it
vp
.
Take
a
pint
of
the
best
and
thickest
creame
,
A
Trifle
.
and
set
it
on
the
fire
in
a
cleane
skillet
,
and
put
into
it
suger
,
cinamon
,
and
a
nutmeg
cut
into
foure
quarters
,
and
so
boyle
it
well
:
then
put
it
into
the
dish
you
intend
to
serue
it
in
,
and
let
it
stand
to
coole
till
it
be
no
more
then
luke-warme
:
then
put
in
a
spoonefull
of
the
best
earning
,
and
stirre
it
well
about
,
and
so
let
it
stand
till
it
be
cold
,
and
then
strow
suger
vpon
it
,
and
so
serue
it
vp
,
and
this
you
may
serue
either
in
dish
,
glasse
,
or
other
plate
.
A
Calues
foote
pie
.
Take
Calues
feete
well
boyld
,
and
picke
all
the
meate
from
the
bones
:
then
being
cold
shred
it
as
small
as
you
can
,
then
season
it
with
cloues
and
mace
,
and
put
in
good
store
of
currants
,
raysins
and
prunes
:
then
put
it
into
the
coffin
with
good
store
of
sweete
butter
,
then
breake
in
whole
sticks
of
cinamon
,
and
a
nutmeg
slic't
into
foure
quarters
,
and
season
it
before
with
salt
:
then
close
vp
the
coffin
,
and
onely
leaue
a
vent-hole
.
When
it
is
bak't
,
draw
it
,
and
at
the
vent-hole
put
in
the
same
liquor
you
did
in
the
Ling-pie
,
and
trim
the
lid
after
the
same
manner
,
and
so
serue
it
vp
.
Oyster
pie
.
Take
of
the
greatest
oysters
drawne
from
the
shells
,
and
parboyle
them
in
veriuyce
:
then
put
them
into
a
cullander
,
and
let
all
the
moysture
run
from
them
,
till
they
bee
as
drie
as
is
possible
:
then
raise
vp
the
coffin
of
the
pie
,
and
lay
them
in
:
then
put
to
them
good
store
of
currants
and
fine
powdred
suger
,
with
whole
mace
,
whole
cloues
,
whole
cinamon
,
and
a
nutmeg
slic't
,
dates
cut
,
and
good
store
of
sweete
butter
:
then
couer
it
,
and
onely
leaue
a
vent-hole
:
when
it
is
bak't
,
then
draw
it
,
and
take
White-wine
,
and
White-wine
vinegar
,
suger
,
cinamon
,
and
sweete
butter
,
and
melt
it
together
;
then
first
trim
the
lid
therewith
,
and
candie
it
with
suger
;
then
powre
the
rest
in
at
the
vent-hole
,
and
shake
it
well
,
and
so
set
it
into
the
ouen
againe
for
a
little
space
,
and
so
serue
it
vp
,
the
dish-edges
trimd
with
suger
.
Now
some
vse
to
put
to
this
pie
onions
sliced
and
shred
,
but
that
is
referred
to
discretion
,
and
to
the
pleasure
of
the
taste
.
Take
strong
ale
,
To
recouer
Venison
that
is
tainted
.
and
put
to
it
of
wine-vinegar
as
much
as
will
make
it
sharpe
:
then
set
it
on
the
fier
,
and
boyle
it
well
,
and
skum
it
,
and
make
of
it
a
strong
brine
with
bay-salt
,
or
other
salt
:
then
take
it
off
,
and
let
it
stand
till
it
be
cold
,
then
put
your
Venison
into
it
,
and
let
it
lie
in
it
full
twelue
howers
:
then
take
it
out
from
that
mearsauce
,
and
presse
it
well
;
then
parboyle
it
,
and
season
it
with
pepper
and
salt
,
and
bake
it
,
as
hath
been
before
shewed
in
this
Chapter
.
Take
the
brawnes
and
wings
of
Capons
and
Chickens
after
they
haue
been
rosted
,
A
Chewet
pie
.
and
pull
away
the
skin
;
then
shred
them
with
fine
Mutten
suet
very
small
;
then
season
it
with
cloues
,
mace
,
cinamon
,
suger
and
salt●
then
put
to
raysins
of
the
Sunne
and
currants
,
and
slic't
dates
,
and
orange
pills
,
and
being
well
mixt
together
,
put
it
into
small
coffins
made
for
the
purpose
,
and
strow
on
the
top
of
them
good
store
of
caraway
Comfets
:
then
couer
them
,
and
bake
them
with
a
gentle
heate
,
and
these
Chewets
you
may
also
make
of
rosted
Veale
,
seasoned
as
before
shewed
,
and
of
all
parts
the
loyne
is
the
best
.
Take
a
Leg
of
Mutton
,
A
minc`t
pie
.
and
cut
the
best
of
the
best
flesh
from
the
bone
,
and
parboyle
it
well
:
then
put
to
it
three
pound
of
the
best
Mutton
suet
,
and
shred
it
very
small
:
then
spred
it
abroad
,
and
season
it
with
pepper
and
salt
,
cloues
and
mace
:
then
put
in
good
store
of
currants
,
great
raysons
and
prunes
cleane
,
washt
and
pickt
,
a
few
dates
slic't
,
and
some
orange
pills
slic't
:
then
being
all
well
mixt
together
,
put
it
into
a
coffin
,
or
into
diuers
coffins
,
and
so
bake
them
:
and
when
they
are
serued
vp
open
the
liddes
,
and
strow
store
of
suger
on
the
top
of
the
meate
,
and
vpon
the
lid
.
And
in
this
sort
you
may
also
bake
Beefe
or
Veale
;
onely
the
Beefe
would
not
be
parboyld
,
and
the
Veale
will
aske
a
double
quantitie
of
suet
.
A
Pippen
pie
.
Take
of
the
fairest
and
best
Pippins
,
and
pare
them
,
and
make
a
hole
in
the
top
of
them
;
then
prick
in
each
hole
a
cloue
or
two
,
then
put
them
into
the
coffin
,
then
breake
in
whole
sticks
of
cinamon
,
and
slices
of
orange
pills
and
dates
,
and
on
the
top
of
euery
pippen
a
little
piece
of
sweete
butter
:
then
fill
the
coffin
,
and
couer
the
Pippins
ouer
with
suger
;
then
close
vp
the
pie
,
and
bake
it
,
as
you
bake
pies
of
the
like
nature
,
and
when
it
is
bak't
,
annoint
the
lid
ouer
with
store
of
sweete
butter
,
and
then
strow
suger
vpon
it
a
good
thicknesse
,
and
set
it
into
the
ouen
againe
for
a
little
space
,
as
whilest
the
meate
is
in
dishing
vp
,
and
then
serue
it
.
A
Warden
pie
,
or
quince
pie
.
Take
of
the
fairest
and
best
Wardens
,
and
pare
them
,
and
take
out
the
hard
chores
on
the
top
,
and
cut
the
sharp
ends
at
the
bottome
flat
;
then
boyle
them
in
White-wine
and
suger
,
vntill
the
sirrup
grow
thick
:
then
take
the
wardens
from
the
sirrup
into
a
cleane
dish
,
&
let
them
coole
;
then
set
them
into
the
coffin
,
and
prick
cloues
in
the
tops
,
with
whole
sticks
of
cinamon
,
and
great
store
of
suger
,
as
for
Pippins
;
then
couer
it
,
and
onely
reserue
a
vent-hole
,
so
set
it
in
the
ouen
and
bake
it
:
when
it
is
bak't
,
draw
it
forth
,
and
take
the
first
sirrup
in
which
the
Wardens
were
boyld
,
and
taste
it
,
and
if
it
be
not
sweet
enough
,
then
put
in
more
suger
and
some
rosewater
,
&
boile
it
again
a
little
,
then
powre
it
in
at
the
vent-hole
,
and
shake
the
pie
wel
;
then
take
sweet
butter
and
rose-water
melted
,
and
with
it
anoynt
and
the
pie-lid
all
ouer
,
and
then
strow
vpon
it
store
of
suger
,
and
so
set
it
into
the
ouen
againe
a
little
space
,
and
then
serue
it
vp
.
And
in
this
manner
you
may
also
bake
Quinces
.
Take
the
best
and
sweetest
wo●te
,
To
preserue
quinces
to
bake
all
the
yeere
.
and
put
to
it
good
store
of
suger
;
then
pare
and
chore
the
Quinces
cleane
,
and
put
them
therein
,
and
boile
them
till
they
grow
tender
:
then
take
out
the
quinces
and
let
them
coole
,
and
let
the
pickle
in
which
they
were
boyld
,
stand
to
coole
also
;
then
straine
it
through
a
raunger
fiue
,
then
put
the
quinces
into
a
sweete
earthen
pot
,
then
powre
the
pickle
or
sirrup
vnto
them
,
so
as
all
the
quinces
may
be
quite
couered
all
ouer
;
then
stop
vp
the
pot
close
,
and
set
it
in
a
dry
place
,
and
once
in
six
or
seuen
weekes
looke
vnto
it
;
and
if
you
see
it
shrinke
,
or
doe
begin
to
hoare
or
mould
,
then
poure
out
the
pickle
or
sirrup
,
and
renewing
it
,
boile
it
ouer
againe
,
and
as
before
put
it
to
the
quinces
being
cold
,
and
thus
you
may
preserue
them
for
the
vse
of
baking
,
or
otherwise
all
the
yeere
.
Take
Pippins
of
the
fairest
,
A
Pipin
Tart.
and
pare
them
,
and
then
diuide
them
iust
in
the
halfes
,
and
take
out
the
chores
cleane
:
then
hauing
rold
out
the
coffin
flat
,
and
raysde
vp
a
small
verdge
of
an
inch
,
or
more
high
,
lay
in
the
Pippins
with
the
hollow
side
downeward
,
as
close
one
to
another
as
may
be
:
then
lay
here
and
there
a
cloue
,
and
here
and
there
a
whole
stick
of
cinamon
,
and
a
little
bit
of
butter
:
then
couer
all
cleane
ouer
with
suger
,
and
so
couer
the
coffin
,
and
bake
it
according
to
the
manner
of
Tarts
;
and
when
it
is
bak't
,
then
draw
it
out
,
and
hauing
boyld
butter
and
rose-water
together
,
anoynt
all
the
lid
ouer
therewith
,
and
then
scrape
or
strow
on
it
good
store
of
suger
,
and
so
set
it
in
the
ouen
againe
,
&
after
serue
it
vp
.
Take
greene
Apples
from
the
tree
,
A
codlin
Tart.
and
coddle
them
in
scalding
water
without
breaking
;
then
pill
the
thin
skin
from
them
,
and
so
diuide
them
in
halfes●
and
cut
out
the
chores
,
and
so
lay
them
into
the
coffin
,
and
doe
in
euery
thing
as
you
did
in
the
Pippin-tart
;
and
before
you
couer
it
when
the
suger
is
cast
in
,
see
you
sprinkle
vpon
it
good
store
of
rose-water
,
then
close
it
,
and
doe
as
before
shewed
.
A
Codling
pie
.
Take
Codlins
as
before-said
,
and
pill
them
,
and
deuide
them
in
halfes
,
and
chore
them
,
and
lay
a
leare
thereof
in
the
bottome
of
the
pie
:
then
scatter
here
and
there
a
cloue
,
and
here
and
there
a
peece
of
whole
cinamon
;
then
couer
them
all
ouer
with
suger
,
then
lay
another
leare
of
Codlins
,
and
doe
as
beforesaid
,
and
so
another
,
till
the
coffin
be
all
filled
;
then
couer
all
well
with
Suger
,
and
here
and
there
a
Cloue
and
a
Cinamon-stick
,
and
if
you
will
a
slic't
Orange
pill
and
a
Date
;
then
couer
it
,
and
bake
it
as
the
pies
of
that
nature
:
when
it
is
bak't
,
draw
it
out
of
the
ouen
,
and
take
of
the
thickest
and
best
Creame
with
good
store
of
Suger
,
and
giue
it
one
boyle
or
two
on
the
fire
:
then
open
the
pie
,
and
put
the
Creame
therein
,
and
mash
the
Codlins
all
about
;
then
couer
it
,
and
hauing
trimd
the
lid
(
as
was
before
shewed
in
the
like
pies
and
tarts
)
set
it
into
the
ouen
againe
for
halfe
an
hower
,
and
so
serue
it
forth
.
A
Cheerrie
Tart.
Take
the
fairest
Cherries
you
can
get
,
and
picke
them
cleane
from
leaues
and
stalkes
;
then
spread
out
you
coffin
as
for
your
Pippin-tart
,
and
couer
the
bottome
with
Suger
;
then
couer
the
Suger
all
ouer
with
Cherries
,
then
couer
those
Cherries
with
Sugar
,
some
sticks
of
Cinamon
,
and
here
and
there
a
Cloue
;
then
lay
in
more
cherries
,
and
so
more
Suger
,
Cinamon
and
cloues
,
till
the
coffin
be
filled
vp
;
then
couer
it
,
and
bake
it
in
all
points
as
the
codling
and
pipping
tart
,
and
so
serue
it
;
and
in
the
same
manner
you
may
make
Tarts
of
Gooseberries
,
Strawberries
,
Rasberries
,
Bilberries
,
or
any
other
Berrie
whatsoeuer
.
A
Rice
Tart.
Take
Rice
that
is
cleane
picked
,
and
boyle
it
in
sweete
Creame
,
till
it
bee
very
soft
;
then
let
it
stand
and
coole
,
and
put
into
it
good
store
of
Cinamon
and
suger
,
and
the
yelkes
of
a
coople
of
egges
,
currants
,
stirre
and
beate
all
well
together
:
then
hauing
made
the
coffin
in
the
manner
before-said
for
other
tarts
,
put
the
Rice
therein
,
and
spread
it
all
ouer
the
coffin
;
then
breake
many
little
bits
of
sweete
butter
vpon
it
all
ouer
,
and
scrape
some
suger
ouer
it
also
;
then
couer
the
tart
,
and
bake
it
,
and
trim
it
in
all
points
,
as
hath
been
before
shewed
,
and
so
serue
it
vp
.
Take
the
Kineys
of
Veale
after
it
hath
been
well
rosted
,
A
Florentine
.
and
is
cold
;
then
shred
it
as
fine
as
is
possible
:
then
take
all
sorts
of
sweet
Pothearbs
or
fersing
hearbs
,
which
haue
no
bitter
or
strong
taste
,
and
chop
them
as
small
as
may
be
,
and
putting
the
Veale
into
a
large
dish
,
put
the
hearbs
vnto
it
,
and
good
store
of
cleane
washt
currants
,
suger
,
cinamon
,
the
yelkes
of
foure
eggs
,
a
little
sweete
creame
warmd
,
and
the
fine
grated
crummes
of
a
halfe-penny
loafe
and
salt
,
and
mixe
all
exceeding
well
together
;
then
take
a
deep
pewter
dish
,
and
in
it
lay
your
paste
very
thin
rowld
out
,
which
paste
you
must
mingle
thus
:
Take
of
the
finest
Wheate-flower
,
and
a
quarter
so
much
suger
,
and
a
little
cinamon
;
then
breake
into
it
a
couple
of
eggs
,
then
take
sweete
creame
and
butter
melted
on
the
fire
,
and
with
it
knead
the
paste
,
and
as
was
before-said
,
hauing
spread
butter
all
about
the
dishes
sides
,
and
rowld
out
the
paste
thin
,
lay
it
into
the
dish
;
then
put
in
the
Veale
,
and
breake
peeces
of
sweete
butter
vpon
it
,
and
scrape
suger
ouer
it
;
then
rowle
out
another
paste
reasonable
thick
,
and
with
it
couer
the
dish
all
ouer
,
closing
the
two
pasts
with
the
beaten
Whites
of
eggs
very
fast
togethes
:
then
with
your
knife
cut
the
lid
into
diuers
prettie
works
according
to
your
fancy
:
then
set
it
in
the
Ouen
and
bake
it
with
pies
and
tarts
of
like
nature
:
when
it
is
bak't
,
draw
it
,
&
trim
the
lid
with
suger
,
as
hath
bin
shewed
in
tarts
,
and
so
serue
it
vp
in
your
second
courses
.
A
Pruen
Tart.
Take
of
the
fairest
damaske
pruens
you
can
get
,
and
put
them
in
a
cleane
pipkin
with
faire
water
,
suger
,
vnbruised
cinamon
,
and
a
branch
or
two
of
Rosemarie
;
and
if
you
haue
bread
to
bake
,
stew
them
in
the
ouen
with
your
bread
;
if
otherwise
,
stew
them
on
the
fire
:
when
they
are
stewed
,
then
bruise
them
all
to
mash
in
their
sirrop
,
and
straine
them
into
a
cleane
dish
;
then
boyle
it
ouer
againe
with
suger
,
sinamon
,
and
rosewater
till
it
bee
as
thicke
as
Marmalad
;
then
set
it
to
coole
,
then
make
a
reasonable
tuffe
paste
with
fine
flower
,
water
,
and
a
little
butter
,
and
rowle
it
out
very
thin
;
then
hauing
patterns
of
paper
cut
in
diuers
proportions
,
as
Beasts
,
Birds
,
Armes
,
Knots
,
Flowers
,
and
such
like
;
lay
the
patterns
on
the
paste
,
and
so
cut
them
accordingly
;
then
with
your
fingers
pinch
vp
the
edges
of
the
paste
,
and
set
the
worke
in
good
proportion
:
then
prick
it
well
all
ouer
for
rising
,
and
set
it
on
a
cleane
sheete
of
large
paper
,
and
so
set
it
into
the
Ouen
,
and
bake
it
hard
:
then
draw
it
,
and
set
it
by
to
coole
:
and
thus
you
may
doe
by
a
whole
Ouen
full
at
once
,
as
your
occasion
of
expence
is
:
then
against
the
time
of
seruice
comes
,
take
off
the
confection
of
pruens
before
rehearsed
,
and
with
your
knife
,
or
a
spoone
fill
the
coffin
according
to
the
thicknes
of
the
verge
:
then
strow
it
ouer
all
with
caraway
comfets
,
and
pricke
long
comfets
vpright
in
it
,
and
so
taking
the
paper
from
the
bottome
,
serue
it
on
a
plate
in
a
dish
or
charger
,
according
to
the
bignesse
of
the
tarte
,
and
at
the
second
course
,
and
this
tart
carrieth
the
colour
blacke
.
Apple
Tart.
Take
Apples
and
pare
them
,
and
slice
them
thin
from
the
chore
into
a
pipkin
with
White-wine
,
good
store
of
suger
,
cinamon
,
a
few
saunders
and
rosewater
,
and
boile
it
till
it
be
thicke
;
then
coole
it
,
and
straine
it
,
and
beate
it
very
well
together
with
a
spoone
;
then
put
it
into
the
coffin
as
you
did
the
pruen
Tart
,
and
adorne
it
also
in
the
same
manner
;
and
this
tart
you
may
fill
thicker
or
thinner
,
as
you
please
to
raise
the
edge
of
the
coffin
;
and
it
carrieth
the
colour
red
.
Take
good
store
of
Spinage
,
A
Spinage
Tart.
and
boyle
it
in
a
Pipkin
with
White-wine
till
it
be
very
soft
as
pap
;
then
take
it
,
and
straine
it
well
into
a
pewter
dish
,
not
leauing
any
part
vnstrained
:
then
put
to
it
Rosewater
,
great
store
of
suger
,
cinamon
,
and
boyle
it
til
it
be
as
thick
as
Marmalad
;
then
let
it
coole
,
and
after
fill
your
coffin
,
and
adorne
it
,
and
serue
it
in
all
points
as
you
did
your
pruen-tart
,
and
this
carrieth
the
colour
Greene
.
Take
the
yelkes
of
egs
,
A
yellow
Tart.
and
breake
away
the
filmes
,
and
beate
them
well
with
a
little
creame
;
then
take
of
the
sweetest
and
thickest
creame
can
be
got
,
and
set
it
on
the
fire
in
a
cleane
skillet
,
and
put
into
it
suger
,
cinamon
and
rosewater
,
and
then
boyle
it
well
:
when
it
is
boild
,
and
still
boyling
,
stirre
it
well
,
and
as
you
stirre
it
,
put
in
the
egs
,
and
so
boyle
it
till
it
curdle
;
then
take
it
from
the
fire
and
put
it
into
a
strainer
,
and
first
let
the
thin
whay
runne
away
into
a
by-dish
,
then
straine
the
rest
very
well
,
and
beate
it
well
with
a
spoone
,
and
so
put
it
into
the
Tart-coffin
,
and
adorne
it
as
you
did
your
Pruen-tart
,
and
so
serue
it
:
this
carrieth
the
colour
yellow
.
Take
the
whites
of
egs
and
beate
them
with
rose-water
,
A
white
Tart.
and
a
little
sweet
creame
:
then
set
on
the
fier
good
thick
sweete
Creame
,
and
put
into
it
suger
,
cinamon
,
rosewater
,
and
boyle
it
well
,
and
as
it
boyles
stir
it
exceedingly
,
and
in
the
stirring
put
in
the
whites
of
egs
;
then
boile
it
till
it
curdle
,
and
after
do
in
all
things
as
you
did
to
the
yellow
Tart
;
and
this
carrieth
the
colour
white
,
and
it
is
a
very
pure
white
,
and
therfore
would
be
adorned
with
red
carraway
Comfets
.
Now
you
may
(
if
you
please
)
put
all
these
seuerall
colours
,
and
seuerall
stuffes
into
one
tart
,
as
thus
;
If
the
tart
be
in
the
proportion
of
a
beast
,
the
bodie
may
be
of
one
colour
,
the
eyes
of
another
,
the
teeth
of
an
other
,
and
the
tallents
of
another
;
and
so
of
birds
,
the
bodie
of
one
colour
,
the
eyes
another
,
the
leggs
of
another
,
and
euery
feather
in
the
wings
of
a
seuerall
colour
according
to
fancie
;
and
so
likewise
in
Armes
,
the
field
of
one
colour
,
the
charge
of
another
,
according
to
the
forme
of
the
Coat-armour
:
as
for
the
mantles
,
trailes
and
deuices
about
Armes
,
they
may
be
set
out
with
seuerall
colours
of
Preserues
,
Conserues
,
Marmalads
and
Goodinyaks
,
as
you
shall
find
occasion
or
inuention
,
and
so
likewise
of
Knots
,
one
traile
of
one
colour
,
and
another
of
another
,
and
so
of
as
many
as
you
please
.
An
hearbe
Tart.
Take
sorrell
,
spinage
,
parsely
,
and
boile
them
in
water
till
they
be
very
soft
as
pop
;
then
take
them
vp
,
and
presse
the
water
cleane
from
them
,
then
take
good
store
of
yelks
of
egs
boild
very
hard
,
and
chopping
them
with
the
hearbs
exceeding
small
,
then
put
in
good
store
of
currants
,
suger
and
cynamon
,
and
stirre
all
well
together
;
then
put
them
into
a
deep
tart-coffin
with
good
store
of
sweet
butter
,
&
couer
it
,
&
bake
it
like
a
pipin-tart
,
&
adorne
the
lid
after
the
baking
in
that
maner
also
,
and
so
serue
it
vp
.
To
bake
a
pudding
pie
.
Take
a
quart
of
the
best
creame
,
and
set
on
the
fier
,
and
slice
a
loa●e
of
the
lightest
white
bread
into
thin
slices
,
and
put
into
it
,
and
let
it
stand
on
the
fier
till
the
milke
begin
to
rise
:
then
take
it
off
,
and
put
it
into
a
bason
,
and
let
it
stand
till
it
be
cold
:
then
put
in
the
yelkes
of
foure
eggs
,
and
two
whites
,
good
store
of
currants
,
suger
,
cinamon
,
cloues
,
mace
,
and
plenty
of
Sheepes
suet
finely
shred
,
and
a
good
season
of
salt
;
then
trim
your
pot
very
well
round
about
with
butter
,
and
so
put
in
your
pudding
,
and
bake
it
sufficiently
,
then
when
you
serue
it
,
strow
suger
vpon
it
.
Take
the
best
and
sweetest
creame
,
A
Whitepot
.
and
boile
it
with
good
store
of
Sugar
,
and
Cinamon
,
and
a
little
rose-water
,
then
take
it
from
the
fire
and
put
into
it
cleane
pickt
ryce
,
but
not
so
much
as
to
make
it
thicke
,
&
let
it
steepe
therein
till
it
be
cold
;
then
put
in
the
yelkes
of
sixe
egges
,
and
two
whites
,
Currants
,
Sugar
,
Cinamon
,
and
Rose
water
,
and
Salt
,
then
put
it
into
a
pan
,
or
pot
,
as
thinne
as
if
it
were
a
custard
;
and
so
bake
it
and
serue
it
in
the
pot
it
is
baked
in
,
trimming
the
top
with
sugar
or
comfets
.
There
are
a
world
of
other
Bak't
meates
and
Pies
,
Of
banquetting
stuffe
and
conceited
dishes
.
but
for
as
much
as
whosoeuer
can
doe
these
,
may
doe
all
the
rest
,
because
herein
is
contained
all
the
Art
of
seasonings
,
I
will
trouble
you
with
no
further
repetitions
;
but
proceede
to
the
manner
of
making
of
Banquetting
stuffe
and
conceited
dishes
,
with
other
pretty
and
curious
secrets
,
necessary
for
the
vnderstanding
of
our
English
Houswife
:
for
albeit
they
are
not
of
general
vse
,
yet
their
true
times
they
are
so
needfull
for
adornation
,
that
whosoeuer
is
ignorant
therein
,
is
lame
,
and
but
the
half
part
of
a
compleat
Hous-wife
.
To
make
past
of
Quinces
:
To
make
past
of
Quinces
.
first
boile
your
quinces
whole
and
when
they
are
soft
,
pare
them
and
cut
the
Quince
from
the
core
;
Then
take
the
finest
sugar
you
can
get
finely
beaten
a●d
searsed
,
and
put
in
a
little
Ro●e-wa●er
&
boile
it
together
till
it
be
thicke
;
then
put
in
the
cut
quinces
and
so
boile
them
together
till
it
bee
stiffe
enough
to
mold
,
and
when
it
is
cold
,
then
role
it
&
print
it
;
A
pound
of
Quinces
will
take
a
pound
of
sugar
,
or
neere
thereabouts
.
To
make
thinne
Quince
cakes
,
To
make
thin
quince
cakes
.
take
your
Quince
when
it
is
boiled
soft
as
before
said
,
and
drie
it
vpon
a
Pewter
plate
with
a
soft
heate
,
and
be
euer
stirring
of
it
with
a
slice
till
it
be
hard
;
then
take
fearced
sugar
quantity
for
quantity
and
strow
it
into
the
quince
,
as
you
beate
it
in
a
woodden
or
stone
morter
;
And
so
roule
them
thinne
&
print
them
.
To
preserue
Quinces
.
To
perserue
Quinces
;
first
pare
your
quinces
and
take
out
the
cores
and
boile
the
cores
and
parings
altogether
in
faire
water
,
and
when
they
beginne
to
be
soft
,
take
them
out
and
straine
your
liquor
,
and
put
the
waight
of
your
quinces
in
sugar
,
and
boile
the
quinces
in
the
sirrop
till
they
be
tender
;
Then
take
them
vp
and
boile
your
sirrop
till
it
be
thicke
:
If
you
will
haue
your
quinces
red
,
couer
them
in
the
boiling
,
and
if
you
will
haue
them
white
doe
not
couer
them
.
To
make
Ipocras
.
To
make
Ipocras
,
take
a
pottell
of
wine
,
two
ounces
of
good
Cinamon
,
halfe
an
ounce
of
ginger
,
nine
cloues
,
and
sixe
pepper
cornes
,
and
a
nutmeg
,
and
bruise
them
and
put
them
into
the
wine
with
some
rosemary
flowers
,
and
so
let
them
steepe
all
night
,
and
then
put
in
sugar
a
pound
at
least
;
and
when
it
is
well
setled
,
let
it
runne
through
a
woollen
bag
made
for
that
purpose
:
thus
if
your
wine
be
clarret
,
the
Ipocras
will
be
red
;
if
white
,
then
of
that
color
also
.
To
make
iellie
.
To
make
the
best
Ielly
,
take
calues
feet
and
wash
them
and
scald
of
the
haire
as
cleane
as
you
can
get
it
;
then
split
them
and
take
out
the
fat
and
lay
them
in
water
,
and
shift
them
:
Then
boile
them
in
faire
water
vntill
it
will
ielly
,
which
you
shall
know
by
now
and
then
cooling
a
spoonefull
of
the
broth
;
when
it
will
ielly
then
straine
it
,
and
when
it
is
cold
then
put
in
a
pint
of
sacke
and
whole
cinamon
and
Ginger
slic't
,
and
sugar
and
a
little
rose
water
,
and
boile
all
well
together
againe
:
Then
beate
the
white
of
an
egge
and
put
it
into
it
,
and
let
it
haue
one
boile
more
:
then
put
in
a
branch
of
rosemary
into
the
bottome
of
your
ielly
bag
,
and
let
it
runne
through
once
or
twice
,
and
if
you
will
haue
it
coloured
,
then
put
in
a
little
Townesall
.
Also
if
you
want
calues
feete
you
may
make
as
good
Ielly
if
you
take
the
like
quantity
of
Isingglasse
,
&
so
vse
no
Calues
feet
at
all
.
To
make
the
best
Leache
,
To
make
Leache
.
take
Isingglasse
and
lay
it
two
houres
in
water●
and
shift
it
and
boile
it
in
faire
water
and
let
it
coole
:
Then
take
Almonds
and
lay
them
in
cold
water
till
they
will
blaunch
:
And
then
stampe
them
and
put
to
new
milke
,
and
straine
them
and
put
in
whole
mace
and
ginger
slic't
,
and
boile
them
till
it
taste
well
of
the
spice
;
then
put
in
your
Isingglasse
and
sugar
,
and
a
little
rose-water
:
And
then
let
them
all
runne
through
a
strainer
.
Take
Clarret
wine
and
colour
it
with
Townesall
,
To
make
ginger
bread
and
put
in
sugar
and
set
it
to
the
fire
;
Then
take
wheat
bread
finely
grated
and
sifted
,
and
licoras
,
Aniseeds
,
Ginger
and
Cinamon
beaten
very
small
and
searsed
;
and
put
your
bread
and
your
spice
altogether
,
and
put
them
into
the
wine
and
boile
it
and
stirre
it
till
it
be
thicke
;
then
mould
it
and
print
it
at
your
pleasure
,
and
let
it
stand
neither
two
moist
nor
two
warme
.
To
make
red
Marmelade
of
Quinces
;
Marmalad
of
quinces
red
.
take
a
pound
of
Quinces
and
cut
them
in
halfes
,
and
take
out
the
cores
and
pare
them
;
then
take
a
pound
of
sugar
and
a
quart
of
faire
water
and
put
them
all
into
a
pan
,
and
let
them
boile
with
a
soft
fire
,
and
sometimes
turne
them
and
keep
them
couered
with
a
Pewter
dish
,
so
that
the
teane
or
aire
may
come
a
little
out
;
the
longer
they
are
in
boiling
the
better
colour
they
will
haue
;
and
when
they
be
soft
take
a
knife
and
cut
them
crosse
vpon
the
top
,
it
will
make
the
sirrop
goe
through
that
they
may
be
all
of
a
like
colour
:
then
set
a
little
of
your
sirrop
to
coole
,
and
when
it
beginneth
to
bee
thicke
then
breake
your
quinces
with
a
slice
or
a
spoone
so
small
as
you
can
in
the
pan
,
and
then
strow
a
little
fine
sugar
in
your
boxes
bottome
,
and
so
put
it
vp
.
To
make
white
Marmalade
you
must
in
all
points
vse
your
quinces
as
is
before
said
;
Marmalad
white
.
onely
you
must
take
but
a
pint
of
water
to
a
pound
of
Quinces
,
and
a
pound
of
suger
,
and
boile
them
as
fast
as
you
can
,
and
couer
them
not
at
all
.
To
make
Iumbals
.
To
make
the
best
Iumbals
,
take
the
whites
of
three
egges
and
beate
them
well
,
and
take
of
the
viell
;
then
take
a
little
milke
and
a
pound
of
fine
wheat
flower
and
sugar
together
finely
sifted
,
and
a
few
Aniseeds
well
rubd
and
dried
;
and
then
worke
altogether
as
stiffe
as
you
can
worke
it
,
and
so
make
them
in
what
formes
you
plea●e
,
&
bake
them
in
a
soft
ouen
vpon
white
Papers
.
To
make
Bisket
bread
.
To
make
Bisket
bread
,
take
a
pound
of
fine
flower
,
and
a
pound
of
sugar
finely
beaten
and
s●arsed
,
and
mix
them
together
;
Then
take
eight
egges
and
put
foure
yelkes
&
beate
them
very
well
together
;
then
strow
in
your
flower
and
sagar
as
you
are
beating
of
it
,
by
a
little
at
once
,
it
will
take
very
neere
an
houres
beating
;
then
take
halfe
an
ounce
of
Anisseedes
and
let
them
be
dried
and
rubbed
very
cleane
,
and
put
them
in
;
then
rub
your
Bisket
pans
with
cold
sweet
butter
as
thinne
as
you
can
,
and
so
put
it
in
and
bake
it
in
an
ouen
:
But
if
you
would
haue
thinne
Cakes
,
then
take
fruit
dishes
and
rub
them
in
like
sort
with
butter
,
and
so
bake
your
Cakes
on
them
,
and
when
they
are
almost
bak't
,
turne
them
and
thrust
them
downe
close
with
your
hand
.
Some
to
this
Bisket
bread
will
adde
a
little
Creame
and
a
few
Coriander
seedes
cleane
rubd
,
To
make
finer
iumbals
.
and
it
is
not
amisse
,
but
excellent
good
also
.
To
make
Iumbals
more
fine
and
curious
then
the
former
,
and
neerer
to
the
taste
of
the
Macaroone
;
take
a
pound
of
sugar
beate
it
fine
;
then
take
as
much
fine
wheat
flower
and
mixe
them
together
,
then
take
two
whites
and
one
yelke
of
an
egge
,
halfe
a
quarter
of
a
pound
of
blaunched
Almonds
;
then
beat
them
very
fine
altogether
with
halfe
a
dish
of
sweet
butter
,
and
a
spoonefull
of
rosewater
,
and
so
worke
it
with
a
little
Creame
till
it
come
to
a
very
stiffe
past
,
then
roule
them
forth
as
you
please
:
And
hereto
you
shall
also
if
you
please
adde
a
few
dried
Aniseedes
finely
rubbed
and
strewed
into
the
past
.
To
make
drie
sugar
Leache
,
blaunch
your
Almonds
and
beate
them
with
a
little
rose-water
and
the
white
of
one
egge
,
To
make
dry
sugar
leach
.
and
you
must
beate
it
with
a
great
deale
of
suger
,
and
worke
it
as
you
would
worke
a
peece
of
past
then
roule
it
and
print
it
as
you
did
other
things
,
onely
be
sure
to
strew
sugar
in
the
print
for
feare
of
cleauing
too
.
To
make
Leache
Lumbard
,
To
make
Leach
Lumbarde
.
take
halfe
a
pound
of
blaunched
Almonds
,
two
ounces
of
Cinomon
beaten
and
fearsed
,
halfe
a
pound
of
sugar
,
then
beat
your
Almonds
,
and
strew
in
your
sugar
and
Cinamon
till
it
come
to
a
Paste
,
then
roule
it
and
print
it
as
aforesaid
.
To
make
an
excellent
fresh
Cheese
,
To
make
a
fresh
Cheese
.
take
a
pottle
of
Milke
as
it
comes
from
the
Cow
and
a
pint
of
Creame
:
then
take
a
spoonefull
of
runnet
or
earning
and
put
it
vnto
it
,
and
let
it
stand
two
houres
;
then
stirre
it
vp
and
put
it
into
a
fine
cloth
,
and
let
the
whay
draine
from
it
:
then
put
it
into
a
bowle
and
take
the
yelke
of
an
egge
,
a
spoonefull
of
rosewater
,
and
bray
them
altogether
with
a
very
little
salt
,
with
Sugar
and
Nutmegs
;
and
when
all
these
are
braied
together
and
searst
,
mix
it
with
the
curd
,
and
then
put
it
into
a
Cheese-fatt
with
a
very
fine
cloth
.
To
make
course
Ginger
bread
,
take
a
quart
of
hony
and
set
it
on
the
coales
and
refine
it
:
To
make
course
ginger
bread
.
then
take
a
penny
worth
of
Ginger
,
as
much
pepper
,
as
much
Licoras
,
and
a
quarter
of
a
pound
of
Aniseeds
,
and
a
penny
worth
of
Saunders
:
All
these
must
be
beaten
and
s●arsed
,
and
so
put
into
the
hony
:
then
put
in
a
quarter
of
a
pint
of
Clarret
wine
or
old
Ale
:
then
take
three
penny
Manchets
finely
grated
and
strow
it
amongst
the
rest
,
and
stirre
it
till
it
come
to
a
stiffe
Past
,
and
then
make
it
into
Cakes
and
drie
them
gently
,
To
make
quince
Cakes
ordinary
.
To
make
ordinary
Quince
Cakes
,
take
a
good
peece
of
a
preserued
Quince
,
and
beate
it
in
a
morter
,
and
worke
it
vp
into
a
very
stiffe
past
with
fine
searst
Sugar
:
then
print
it
and
drie
them
gently
.
To
make
Cinamon
sticks
.
To
make
most
Artificiall
Cinamon
stickes
,
take
an
ounce
of
Cinamon
&
pound
it
,
and
half
a
pound
of
suger
:
then
take
some
gumme
Dragon
and
put
it
in
steepe
in
Rosewater
,
then
take
thereof
to
the
quantity
of
a
hasell
nut
,
and
worke
it
out
and
print
it
,
and
roule
it
in
forme
of
a
Cinamon
sticke
.
To
make
Cinamon
water
.
To
make
Cinamon
water
take
a
pottle
of
the
best
Ale
and
a
pottle
of
sacke
lees
;
a
pound
of
Cinamon
sliced
fine
,
and
put
them
together
,
and
let
them
stand
two
daies
;
Then
distill
them
in
a
limbecke
or
glasse
Still
.
To
make
wormewood
water
.
To
make
Wormewood
water
take
two
gallons
of
good
Ale
,
a
pound
of
Aniseeds
,
halfe
a
pound
of
Licoras
,
and
beate
them
very
fine
;
And
then
take
two
good
handfuls
of
the
crops
of
worme
wood
,
and
put
them
into
the
Ale
and
let
them
stand
all
night
,
and
then
distill
them
in
a
limbeck
with
a
moderate
fire
.
To
make
sweete
water
.
To
make
sweet
water
of
the
best
kind
,
take
a
thousand
damaske
roses
,
two
good
handfuls
of
Lauendar
knops
,
a
three
peny
waight
of
mace
,
two
ounces
of
cloues
btuised
,
a
quart
of
running
water
:
put
a
little
water
into
the
bottome
of
an
earthen
pot
,
and
then
put
in
your
Roses
and
Lauender
with
the
spices
by
little
and
little
,
and
in
the
putting
in
alwaies
knead
them
downe
with
your
fist
,
and
so
continue
it
vntill
yon
haue
wrought
vp
all
your
Roses
and
Lauender
,
and
in
the
working
betweene
put
in
alwaies
a
little
of
your
water
;
then
stop
your
pot
close
,
and
let
it
stand
foure
daies
,
in
which
time
euery
morning
and
euening
put
in
your
hand
,
and
pull
from
the
bottome
of
your
pot
the
said
Roses
,
working
it
for
a
time
:
and
then
distill
it
,
and
hang
in
the
glasse
of
water
a
graine
or
two
of
Muske
wrapt
in
a
peece
of
Sarcenet
or
fine
cloth
.
Others
to
make
sweet
water
,
Another
way
.
take
of
Ireos
two
ounces
,
of
Calamus
halfe
an
ounce
,
of
Cipresse
rootes
halfe
an
ounce
,
of
yellow
Saunders
nine
drams
,
of
Cloues
bruised
one
ounce
,
of
Beniamin
one
ounce
,
of
Storax
Calamint
one
ounce
,
and
of
Muske
twelue
graines
,
and
infusing
all
these
in
Rose-water
distill
it
.
To
make
an
excellent
Date-Leach
,
To
make
date
Leache
take
Dates
,
and
take
out
the
stones
and
the
white
rinde
,
and
beate
them
with
Suger
,
Cinamon
and
Ginger
very
finely
:
then
work
it
as
you
would
worke
a
peece
of
Paste
,
and
then
print
them
as
you
please
.
To
make
a
kind
of
Suger
plate
,
To
make
sugar
Plate
.
take
Gumme
Dragon
,
and
lay
it
in
Rose-water
two
daies
:
then
take
the
powder
of
faire
Heapps
and
Suger
,
and
the
iuyce
of
an
Orange
;
beate
all
these
together
in
a
Morter
,
then
take
it
out
and
worke
it
with
your
hand
;
and
print
it
at
your
pleasure
.
To
make
excellent
spice
Cakes
,
To
make
spice
Cakes
.
take
halfe
a
pecke
of
very
fine
Wheat-flower
,
take
almost
one
pound
of
sweet
butter
,
and
some
good
milke
and
creame
mixt
together
,
set
it
on
the
fire
,
and
put
in
your
butter
,
and
a
good
deale
of
sugar
,
and
let
it
melt
together
:
then
straine
Saffron
into
your
milke
a
good
quantity
;
then
take
seuen
or
eight
spoonefull
of
good
Ale
barme
,
and
eight
egges
with
two
yelkes
and
mix
them
together
,
then
put
your
milke
to
it
when
it
is
somewhat
cold
,
and
into
your
flower
put
salt
,
Aniseedes
bruised
,
Cloues
and
Mace
,
and
a
good
deale
of
Cinamon
:
then
worke
all
together
good
and
stiffe
,
that
you
need
not
worke
in
any
flower
after
;
then
put
in
a
little
rosewater
cold
,
then
rub
it
well
in
the
thing
you
knead
it
in
,
and
worke
it
throughly
:
if
it
be
not
sweet
enough
,
scrape
in
a
little
more
suger
,
and
pull
it
all
in
peeces
,
and
hurle
in
a
good
quantity
of
Currants
,
and
so
worke
all
together
againe
,
and
bake
your
Cake
as
you
see
cause
in
a
gentle
warme
ouen
.
To
make
a
Banbury
Cake
.
To
make
a
very
good
Banbury
Cake
,
take
4.
pounds
of
Currants
,
and
wash
and
picke
them
very
cleane
,
and
drie
them
in
a
cloth
:
then
take
three
egges
and
put
away
one
yelke
,
and
beate
them
,
and
straine
them
with
good
barme
,
putting
thereto
Cloues
,
Mace
,
Cinamon
and
Nutmegges
;
then
take
a
pint
of
creame
,
and
as
much
mornings
milke
and
set
it
one
the
fire
till
the
cold
bee
taken
away
;
then
take
flower
and
put
in
good
store
of
cold
butter
and
suger
,
then
put
in
your
egges
,
barme
and
meale
and
worke
them
all
together
an
houre
or
more
;
then
saue
a
part
of
the
Past
,
and
the
rest
breake
in
peeces
and
worke
in
your
Currants
;
which
done
,
mould
your
Cake
of
what
quantity
you
please
;
And
then
with
that
past
which
hath
not
any
Currants
couer
it
very
thinne
both
vnderneath
and
a
loft
.
And
so
bake
it
according
to
the
bignesse
.
To
make
the
best
March
Pane.
To
make
the
best
March-pane
,
take
the
best
Iordan
almonds
&
blaunch
them
in
warm
water
,
then
put
them
into
a
stone
morter
,
and
with
a
wooden
pestell
beate
them
to
pappe
,
then
take
of
the
finest
refined
sugar
well
searst
,
and
to
pappe
;
then
take
of
the
finest
refined
suger
well
searst
,
and
with
it
Damaske
rosewater
,
beate
it
to
a
good
stiffe
paste
,
allowing
almost
to
euery
Iordan
almond
three
spoonful
of
suger
;
then
when
it
is
brought
thus
to
a
paste
,
lay
it
vpon
a
faire
table
,
&
strowing
searst
suger
vnder
it
,
mould
it
like
leauen
,
then
with
a
roling-pin
role
it
forth
,
and
lay
it
vpon
wafers
washt
with
rosewater
;
then
pinch
it
about
the
sides
,
and
put
it
into
what
forme
you
please
;
then
strow
searst
suger
all
ouer
it
;
which
done
,
wash
it
ouer
with
rosewater
and
suger
mixt
together
,
for
that
will
make
the
Ice
;
then
adorne
it
with
Cumfets
,
guilding
,
or
whatsoeuer
deuices
you
please
,
and
so
set
it
into
a
hot
stoue
,
and
there
bake
it
crispie
,
and
so
serue
it
forth
.
Some
vse
to
mixe
with
the
paste
cinamon
and
ginger
finely
searst
,
but
I
referre
that
to
your
particular
taste
.
To
make
paste
of
Genoa
,
To
make
paste
of
Genoa
,
or
any
other
paste
.
you
shall
take
Quinces
after
they
haue
been
boiled
soft
,
and
beate
them
in
a
morter
with
refined
suger
,
cinamon
and
ginger
finely
searst
,
a●d
Damaske
rosewater
till
it
come
to
a
stiffe
paste
;
and
role
it
forth
and
print
it
,
and
so
bake
it
in
a
stoue
;
and
in
this
sort
you
may
make
paste
of
Peares
,
Apples
,
Wardens
,
Plummes
of
all
kinds
,
Cherries
,
Barberies
,
or
what
other
fruit
you
please
.
To
make
conserue
of
any
fruit
you
please
,
To
make
any
Conserue
.
you
shall
take
the
fruit
you
intend
to
make
conserue
of
;
and
if
it
be
stone
fruit
you
shal
take
out
the
stones
;
if
other
fruit
,
take
away
the
paring
and
core
,
and
then
boile
them
in
faire
running
water
to
a
reasonable
height
;
then
draine
them
from
thence
,
and
put
them
into
a
fresh
vessell
with
Claret
wine
,
or
White
wine
,
according
to
the
colour
of
the
fruit
:
and
so
boyle
them
to
a
thicke
pap
all
to
mashing
,
breaking
,
and
stirring
them
together
;
then
to
euery
pound
of
pappe
put
to
a
pound
of
Suger
,
and
so
stirre
them
all
well
together
,
and
being
very
hot
straine
them
through
faire
strainers
,
and
so
p●t
it
vp
.
To
make
Conserue
of
Flowers
.
To
make
conserue
of
Flowers
,
as
Roses
,
Violets
,
Gillyflowers
,
and
such
like
;
you
shall
take
the
flowers
from
the
stalkes
,
and
with
a
paire
of
sheeres
cut
away
the
white
ends
at
the
roots
thereof
,
and
then
put
them
into
a
stone
morter
or
woodden
brake
,
and
there
crush
or
beate
them
till
they
bee
come
to
a
soft
substance
;
and
then
to
euerie
pound
therof
,
take
a
pound
of
fine
refined
suger
wel
●earst
and
beate
it
all
together
,
till
it
come
to
one
intire
bodie
,
and
then
pot
it
vp
,
and
vse
it
as
occasion
shall
serue
.
To
make
Wafers
.
To
make
the
best
Wafers
,
take
the
finest
wheat-flower
you
can
get
,
and
mixe
it
with
creame
,
the
yelkes
of
eggs
,
rosewater
,
suger
and
cinamon
til
it
be
a
little
thicker
then
Pan-cake
batter
;
and
then
warming
your
wafer-yrons
on
a
Char-coale
fire
,
annoint
them
first
with
sweete
butter
,
and
then
lay
on
your
batter
and
presse
it
,
and
bake
it
white
or
browne
at
your
pleasure
.
To
make
Marmalade
of
Oranges
.
To
make
an
excellent
Marmalade
of
Oranges
,
take
the
Oranges
,
and
with
a
knife
pare
off
as
thinne
as
is
possible
the
vppermost
rinde
of
the
Orange
;
yet
in
such
sort
,
as
by
no
meanes
you
alter
the
colo●r
of
the
Orange
;
then
steepe
them
in
faire
water
,
changing
the
water
twice
a
day
,
till
you
find
no
bitternesse
of
taste
therein
;
then
take
them
forth
,
and
first
boyle
them
in
faire
running
water
,
and
when
they
are
soft
,
remoue
them
into
ro●ewater
,
and
boile
them
therein
till
they
breake
:
then
to
euery
pound
of
the
pulpe
put
a
pound
of
●eined
sugar
,
and
so
hauing
masht
and
stirred
them
all
wel
together
,
straine
it
through
very
faire
strainers
into
boxes
,
Additions
to
Banqueting
stuffe
.
and
so
vse
it
as
you
shal
see
occasion
.
Take
a
pottle
of
fine
flower
,
and
a
pound
of
butter
,
a
pound
of
Suger
,
one
ounce
of
Mace
,
and
so
much
Rose-water
as
will
mingle
the
flower
into
a
stiffe
paste
,
To
make
fine
Cakes
.
and
a
good
season
of
Salt
,
and
so
linead
it
,
and
role
out
the
cakethin
and
bake
them
on
papers
.
Take
a
quarter
of
a
pound
of
fine
suger
well
beaten
,
Fine
bread
.
and
as
much
flower
finely
boulted
,
with
a
quantitie
of
Aniseedes
a
little
bruised
,
and
mingle
all
together
;
then
take
two
egges
and
beate
them
very
well
,
whites
and
all
;
then
put
in
the
mingled
stuffe
aforesaid
,
and
beate
all
together
a
good
while
,
then
put
it
into
a
mould
,
wiping
the
bottome
euer
first
with
butter
to
make
it
come
out
easily
,
and
in
the
baking
turne
it
once
or
twice
as
you
shall
haue
occasion
,
and
so
serue
it
whole
,
or
in
slices
at
your
pleasure
.
Take
sweete
Apples
and
stampe
them
as
you
doe
see
Cider
,
To
preseru●
Quinces
for
kitchin
seruice
.
then
presse
them
through
a
bagge
as
you
do
veriuce
;
then
put
it
into
a
ferkin
wherein
you
will
keep
your
Quinces
,
and
then
gather
your
Quinces
,
and
wipe
them
cleane
,
and
neither
chore
them
nor
pare
them
,
but
onely
take
the
blacks
from
the
tops
,
and
so
put
them
into
the
ferkin
of
Cider
,
and
therein
you
may
keepe
them
all
the
yeare
very
faire
,
and
take
them
not
out
of
the
liquor
,
but
as
you
are
ready
to
vse
them
,
whether
it
be
for
pies
,
or
any
other
purpose
,
and
then
pare
them
,
and
chore
them
as
you
thinke
good
.
Take
a
gallon
of
Clarret
or
White-wine
,
To
make
Epocras
.
and
put
therin
foure
ounces
of
Ginger
,
an
ounce
and
a
halfe
of
Nutmegs
,
of
Cloues
one
quarter
,
of
Suger
foure
pound
;
let
all
this
stand
together
in
a
pot
at
least
twelue
houres
,
then
take
it
,
and
put
it
into
a
cleane
bagge
made
for
the
purpose
,
so
that
the
wine
may
come
with
good
leasure
from
the
spices
.
Take
Quinces
and
wipe
them
very
cleane
,
To
preserue
quinces
.
and
then
chore
them
,
&
as
you
chore
them
,
put
the
chores
straight
into
faire
water
,
and
let
the
chores
and
the
water
boyle
;
when
the
water
boyleth
,
put
in
the
Quinces
vnpared
,
and
let
them
buyle
till
they
be
tender
,
and
then
take
them
out
and
pare
them
,
and
euer
as
you
pare
them
,
put
them
straight
into
suger
finely
beaten
:
then
take
the
water
they
were
sodden
in
,
and
straine
it
through
a
faire
cloth
,
and
take
as
much
of
the
same
water
as
you
thinke
will
make
Sirrop
enough
for
the
Quinces
,
and
put
in
some
of
your
suger
and
let
it
boyle
a
while
,
and
then
put
in
your
Quinces
,
and
let
them
boyle
a
while
,
and
turne
them
,
and
cast
on
a
good
deale
of
suger
vpon
them
;
they
must
seeth
apace
,
and
euer
as
you
turne
them
,
couer
them
still
with
suger
,
til
you
haue
bestowed
all
your
suger
;
&
when
you
thinke
that
your
Quinces
are
tender
enough
,
take
them
fourth
,
and
if
your
sirrop
be
not
stiffe
enough
,
you
may
seeth
it
againe
after
the
Quinces
are
forth
.
To
euerrie
pound
of
Quinces
you
must
take
more
then
a
pound
of
suger
:
for
the
more
suger
you
take
,
the
fairer
your
Quinces
will
bee
,
and
the
better
and
longer
they
will
keepe
.
Conserue
of
quinces
.
Take
two
gallons
of
faire
water
,
and
set
it
on
the
fier
,
and
when
it
is
luke-warme
,
beate
the
whites
of
fiue
or
six
egs
,
and
put
them
into
the
water
,
and
stir
it
well
,
and
then
let
the
water
seeth
,
and
when
it
riseth
vp
all
on
a
curd
,
then
scumme
it
off
:
Take
Quinces
and
pare
them
,
and
quarter
them
,
and
cut
out
the
chores
:
then
take
as
many
pound
of
your
Quinces
as
of
your
suger
,
and
put
them
into
your
liquor
,
and
let
it
boyle
till
your
liquor
bee
as
ill
coloured
as
French
Wine
,
and
when
they
be
very
tender
,
then
take
a
faire
new
canuase
cloth
faire
washt
,
and
straine
your
Quinces
through
it
with
some
of
your
liquor
;
if
they
will
not
go
thorow
easily
,
then
if
you
will
make
it
very
pleasant
,
take
a
little
Muske
,
and
lay
it
in
Rosewater
,
and
put
it
thereto
;
then
take
and
seeth
it
,
vntill
it
be
of
such
substance
,
that
when
it
is
cold
,
it
will
cut
with
a
knife
;
and
then
put
it
into
a
faire
boxe
,
and
if
you
please
,
lay
leafe-gold
thereon
.
Take
all
the
parings
of
your
Quinces
that
you
make
your
Conserue
withall
,
To
keepe
quinces
all
the
yeere
.
and
three
or
foure
other
Quinces
,
and
cut
them
in
peeces
,
and
boyle
the
same
parings
,
and
the
other
peeces
in
two
or
three
gallons
of
water
,
and
so
let
them
boyle
till
all
the
strength
bee
sodden
out
of
the
said
Quinces
and
parings
,
and
if
any
skumme
arise
whilest
it
boyles
,
take
it
away
:
then
let
the
said
water
run
thorow
a
strainer
into
a
faire
vessell
,
and
set
it
on
the
fire
againe
,
and
take
your
Quinces
that
you
will
keepe
,
and
wipe
them
cleane
,
and
cut
off
the
vttermost
part
of
the
said
Quinces
,
and
picke
out
the
kernels
and
chores
as
cleane
as
you
can
,
and
put
them
into
the
said
liquor
,
and
so
let
them
boyle
till
they
bee
a
little
soft
,
and
then
take
them
from
the
fire
,
and
let
them
stand
till
they
bee
cold
:
then
take
a
little
barrell
,
and
put
into
the
said
barrell
,
the
water
that
your
Quinces
be
sodden
in
;
then
take
vp
your
Quinces
with
a
ladle
,
and
put
them
into
your
barrell
,
and
stop
your
barrell
close
that
no
ayre
come
into
them
,
till
you
haue
fit
occasion
to
vse
them
;
and
bee
sure
to
take
such
Quinces
as
are
neither
brused
not
rotten
.
Take
of
the
best
suger
,
Fine
Ginger
Cakes
.
and
when
it
is
beaten
searse
it
very
fine
,
and
of
the
best
Ginger
and
Cinamon
;
then
take
a
little
Gum-dragon
and
lay
it
in
rosewater
al
night
,
then
powre
the
water
from
it
,
and
put
the
same
with
a
little
White
of
an
Egge
well
beaten
into
a
brasse
morter
,
the
Suger
,
Ginger
,
Cinamon
and
all
together
,
and
beate
them
together
till
you
may
worke
it
like
paste
;
then
take
it
and
driue
it
forth
into
Cakes
,
and
print
them
,
and
lay
them
before
the
fire
,
or
in
a
very
warme
.
Sto●e
to
bake
.
Or
otherwise
,
take
Suger
and
Ginger
(
as
is
before
said
)
Cinamon
and
Gum-dragon
excepted
,
in
stead
whereof
,
take
onely
the
Whites
of
Egges
,
and
so
doe
as
was
before
shewed
you
.
To
make
Sucket
.
Take
Curds
,
the
parings
of
Lemons
,
of
Oranges
or
Pouncithrons
,
or
indeed
any
halfe-ripe
greene
fruit
,
and
boyle
them
till
they
bee
tender
in
sweete
Worte
;
then
make
a
Sirrop
in
this
sort
:
take
three
pound
of
Suger
,
and
the
Whites
of
foure
Egges
,
and
a
gallon
of
water●
then
swinge
and
beate
the
water
and
the
Eggs
together
,
and
then
put
in
your
Suger
,
and
set
it
on
the
fier
,
and
let
it
haue
an
easie
fier
,
and
so
let
it
boyle
sixe
or
seuen
walmes
,
and
then
straine
it
thorow
a
cloth
,
and
let
it
seeth
againe
till
it
fall
from
the
spoone
,
and
then
put
it
into
the
rindes
or
fruits
.
Course
Ginger-bread
.
Take
a
quart
of
Honie
clarified
,
and
seeth
it
till
it
bee
browne
,
and
if
it
be
thicke
,
put
to
it
a
dish
of
water
:
then
take
fine
crummes
of
white
bread
grated
,
and
put
to
it
,
and
stirre
it
well
,
and
when
it
is
almost
cold
,
put
to
it
the
powder
of
Ginger
,
Cloues
and
Cinamon
,
and
a
little
Licoras
and
Aniseedes
;
then
knead
it
,
and
put
it
into
moulds
and
print
it
:
some
vse
to
put
to
it
also
a
little
Pepper
,
but
that
is
according
vnto
taste
and
pleasure
.
Ordering
of
Banquets
.
Thus
hauing
shewed
you
how
to
Preserue
,
Conserue
,
Candie
,
and
make
Pastes
of
all
kinds
,
in
which
foure
heads
consists
the
whole
Art
of
banqueting
dishes
,
I
will
now
proceede
to
the
ordering
or
setting
forth
of
a
Banquet
,
wherein
you
shall
obserue
,
that
March-panes
haue
the
first
place
,
the
middle
place
,
and
last
place
;
your
preserued
fruits
shall
be
disht
vp
first
,
your
Pastes
next
,
your
wet
Suckets
after
them
,
then
your
dried
Suckets
,
then
your
Marmelades
and
Goodiniakes
,
then
your
Cumfets
of
all
kinds
;
next
,
your
Peares
,
Apples
,
Wardens
bak't
,
raw
or
roasted
,
and
your
Oranges
and
Lemons
sliced
;
and
lastly
your
Wafer
cakes
.
Thus
you
shall
order
them
in
the
Closet
;
but
when
they
goe
to
the
table
,
you
shall
first
send
forth
a
dish
made
for
shew
onely
,
as
Beast
,
bird
,
Fish
,
or
Fowle
,
according
to
inuention
:
then
your
Marchpane
,
then
Preserued
Fruite
,
then
a
Paste
,
then
a
wet
Sucket
,
then
a
drie
Sucket
,
Marmelade
,
Cumfets
,
Apples
,
Peares
,
Wardens
,
Oranges
and
Lemmons
sliced
;
and
then
Wafers
,
and
another
dish
of
preserued
Fruites
,
and
so
consequently
all
the
rest
before
:
no
two
dishes
of
one
kind
going
or
standing
together
,
and
this
will
not
onely
appeare
delicate
to
the
eye
,
but
inuite
the
appetite
with
the
much
varietie
thereof
.
Now
we
haue
drawne
our
Hous-wife
into
these
seuerall
knowledges
of
Cookerie
,
Ordering
of
great
Feasts
and
proportion
of
expence
.
in
as
much
as
in
her
is
contained
all
the
inward
offices
of
houshold
,
wee-will
proceede
to
declare
the
manner
of
seruing
and
setting
forth
of
Meate
for
a
great
Feast
,
and
from
it
deriue
meaner
,
making
a
due
proportion
of
all
things
:
for
what
auailes
it
our
good
Houswife
to
be
neuer
so
skilful
in
the
parts
of
Cookerie
,
if
she
want
skill
to
marshall
the
dishes
,
and
set
euery
one
in
his
due
place
,
giuing
precedency
according
to
fashion
and
custome
;
it
is
like
a
Fencer
leading
a
band
of
men
in
rout
,
who
knowes
the
vse
of
the
weapon
,
but
not
how
to
put
men
into
order
.
It
is
then
to
bee
vnderstood
,
that
it
is
the
office
of
the
Clerke
of
the
Kitchin
(
whose
place
our
Hous-wife
must
many
times
supply
)
to
order
the
meate
at
the
Dresser
,
and
deliuer
it
vnto
the
Sewer
,
who
is
to
deliuer
it
to
the
Gentlemen
and
Yeomen-wayters
to
beare
to
the
Table
.
Now
because
wee
alow
no
Officer
but
our
Houswife
,
to
whom
wee
onely
speake
in
this
booke
,
she
shall
first
marshall
her
sallets
,
deliuering
the
grand
Sallet
first
,
which
is
euer
more
compound
;
then
greene
Sallets
,
then
boyld
Sallets
,
then
some
smaller
compound
Sallets
.
Next
vnto
Sallets
she
shall
deliuer
forth
all
her
Fricases
,
the
simple
first
,
as
Collops
,
Rashers
,
and
such
like
;
then
compound
Fricases
,
after
them
all
her
boyld-meates
in
their
degrees
,
as
simple-broths
,
stewd-broth
,
and
the
boylings
of
sundrie
Fowles
.
Next
them
all
sorts
of
Rost-meates
,
of
which
the
greatest
first
,
as
Chine
of
beeffe
or
Surloine
,
the
Gigget
or
Legges
of
Mutton
,
Goosse
,
Swan
,
Veale
,
Pig
,
Capon
,
and
such
like
.
Then
bak't-meates
,
the
hot
first
,
as
Fallow-deare
in
Pastie
,
Chicken
,
or
Calues-foote
pie
and
Douset
.
Then
cold
bak't-meates
,
Pheasant
,
Partridges
Turky
,
Goose
,
Woodcock
,
and
such
like
.
Then
lastly
,
Carbonados
both
simple
and
compound
.
And
being
thus
marshald
from
the
Dresser
,
the
Sewer
vpon
the
placing
them
on
the
table
,
shall
not
set
them
downe
as
hee
receiued
them
,
but
setting
the
Sallets
extrauagantly
about
the
table
,
mixe
the
Fricases
about
them
;
then
the
boild-meates
amongst
the
Fricases
,
Rost-meates
amongst
the
boyld
,
Bak't-meats
amongst
the
Rost
,
and
Carbonados
amongst
the
bak't
;
so
that
before
euery
trencher
may
stand
a
Sallet
,
a
fricase
,
a
Boyld-meate
,
a
Rost-meate
,
a
Bak't-meate
,
and
a
Carbonado
,
which
will
both
giue
a
a
most
comely
beautie
to
the
Table
,
and
very
great
contentment
to
the
Guesse
.
So
likewise
in
the
second
course
she
shall
first
preferre
the
lesser
wild-fowle
,
as
Mallard
,
Tayle
,
Snipe
,
Plouer
,
Wood-cock
,
and
such
like
:
then
the
lesser
land-fowle
;
as
Chicken
,
Pigeons
,
Partridge
,
Raile
,
Turkie
,
Chickens
,
young
Pea-hens
,
and
such
like
.
Then
the
greater
wild-fowle
;
as
Bitter
,
Hearne
,
Shoueler
,
Crane
,
Bustard
,
and
such
like
.
Then
the
greater
land-fowles
;
as
Peacocks
,
Pheasant
,
Puets
,
Gulles
,
and
such
like
.
Then
hot
Bak't-meates
;
as
Marrybone-pie
,
Quince
pie
,
Florentine
,
and
Tarts
.
Then
cold
bak't-meates
,
as
Red-deere
,
Hare-pie
,
Gammon
of
Bacon-pie
,
wild
Bore
,
Roe-pie
,
and
such
like
,
and
these
also
shall
be
marshald
at
the
Table
,
as
the
first
course
not
one
kind
altogether
,
but
each
seuerall
sort
mixt
together
,
as
a
lesser
wild-fowle
and
a
lesser
land-fowle
;
a
great
wild-fowle
,
and
a
great
land-fowle
;
a
hot
bak't
meate
,
and
a
cold
:
and
for
made
dishes
and
Quelquechoses
,
which
relie
on
the
inuention
of
the
Cooke
,
they
are
to
bee
thrust
in
into
euery
place
that
is
emptie
,
and
so
sprinckled
ouer
all
the
table
:
and
this
is
the
best
method
for
the
extraordinarie
great
feasts
of
Princes
.
But
in
case
it
bee
for
much
more
humble
meanes
,
then
lesse
care
and
fewer
dishes
may
discharge
it
;
yee
,
before
I
proceed
to
that
lower
rate
,
you
shall
vnderstand
,
that
in
these
great
Feasts
of
Princes
,
though
I
haue
mentioned
nothing
but
Flesh
,
yet
is
not
fish
to
be
exempted
;
for
it
is
a
beautie
and
an
honour
vnto
euery
Feast
,
and
is
to
be
placed
amongst
all
the
seuerall
seruices
,
as
thus
;
as
amongst
your
Sallets
all
sorts
of
●ouse-fish
that
liues
in
the
fresh
water
;
amongst
your
Fricases
all
manner
of
fride-fish
;
amongst
your
boyld-meates
,
all
fish
in
broaths
;
amongst
your
rost-meates
,
all
fish
serued
hot
,
but
drie
;
amongst
the
bak't-meates
,
all
fish
bak't
,
and
sea-fish
that
is
soust
,
as
sturgion
and
the
like
;
and
amongst
your
Carbonados
,
fish
that
is
broild
.
As
for
your
second
course
,
to
it
belongeth
all
manner
of
shell-fish
,
either
in
the
shell
,
or
without
the
hot
,
to
goe
vp
with
the
hot
meate
,
and
the
cold
with
the
cold
.
And
thus
shall
the
Feast
be
royall
,
and
the
seruice
worthie
.
Now
for
a
more
humble
Feast
,
or
an
ordinary
proportion
which
any
good
man
may
keepe
in
his
family
for
the
entertainment
of
his
true
and
worthie
friends
,
it
must
hold
limitation
with
his
prouision
,
and
the
season
of
the
yeere
;
for
summer
affords
what
winter
wants
,
and
winter
is
master
of
that
which
summer
can
but
with
difficultie
haue
:
it
is
good
then
for
him
that
intends
to
feast
,
to
set
downe
the
full
number
of
his
full
dishes
,
that
is
,
dishes
of
meate
that
are
of
substance
,
and
not
emptie
or
for
shew
;
and
of
these
sixteene
is
a
good
proportion
for
one
course
vnto
one
messe
,
as
thus
for
example
;
first
,
a
sheild
of
Brawne
with
Mustard
;
secondly
,
a
boyld
Capon
;
thirdlie
,
a
boyld
peece
of
Beefe
;
fourthlie
,
a
Chine
of
Beefe
rosted
;
fifthlie
,
a
Neates
Tongue
rosted
;
sixthlie
,
a
Pigge
rosted
;
seuenthlie
,
Chewets
bak't
;
eighthlie
,
a
Goose
rosted
;
ninthlie
,
a
Swan
rosted
;
tenthly
,
a
Turkey
rosted
;
the
eleuenth
,
a
Haunch
of
Venyson
rosted
;
the
twelfth
,
a
Pastie
of
Venyson
;
the
thirteenth
,
a
Kid
with
a
pudding
in
the
belly
;
the
fourteenth
,
an
Oliue
pie
;
the
fifteenth
,
a
couple
of
Capons
;
the
sixteenth
,
a
Custard
of
Dousets
.
Now
to
these
full
dishes
may
bee
added
in
Sallets
,
Fricases
,
quelquechoses
,
and
deuised
paste
,
as
many
dishes
more
,
which
make
the
full
seruice
no
lesse
then
two
and
thirtie
dishes
,
which
is
as
much
as
can
conueniently
stand
on
one
table
,
and
in
one
messe
;
and
after
this
manner
you
may
proportion
both
your
second
and
third
course
,
holding
fulnesse
in
one
halfe
of
the
dishes
,
and
shew
the
other
,
which
will
be
both
frugall
in
the
spender
,
contentment
to
the
guest
,
and
much
pleasure
and
delight
to
the
beholders
.
And
thus
much
touching
the
ordering
of
great
Feasts
and
ordinarie
entertainements
.
When
our
English
Hous-wife
is
exact
in
these
rules
before
rehearsed
,
and
that
she
is
able
to
adorne
and
bea●tifie
her
table
,
with
all
the
vertuous
illustrations
meet
for
her
knowledge
;
shee
shall
then
sort
her
mind
to
the
vnderstanding
of
other
House-wifely
secrets
,
right
profitable
and
meet
for
her
vse
,
such
as
the
want
thereof
may
trouble
her
when
need
,
or
the
time
requires
them
.
Therefore
first
I
would
haue
her
furnish
her self
of
very
good
Stils
,
OF
Distillations
.
for
the
distillation
of
all
kindes
of
Waters
,
which
Stils
would
either
bee
of
Tinne
,
or
sweet
Earth
,
&
in
them
shee
shall
distill
all
sorts
of
waters
meete
for
the
health
of
her
Houshold
,
as
Sagewater
,
which
is
good
for
all
Rhumes
and
Collickes
;
The
nature
of
waters
.
Radish
water
,
which
is
good
for
the
stone
,
Angelcia
water
good
for
infection
,
Celadine
water
for
sore
eyes
,
Vine
water
for
itchings
,
rose
water
,
and
Eye-bright
water
for
dimme
sights
,
Rosemary
water
for
Fistuloes
,
Treacle
water
for
mouth
cankers
,
water
of
Gloues
for
paine
in
the
stomacke
,
Sax●●age
water
for
grauell
and
hard
Vrine
,
Allum
water
for
old
Vlcers
,
and
a
world
of
others
,
any
of
which
will
last
a
●ull
yeere
at
the
least
:
Then
shee
shall
know
that
the
best
waters
for
the
smoothing
of
the
skinne
,
and
keeping
the
face
delicate
and
ami●ble
,
are
those
which
are
distilled
from
Beane
flowers
from
Strawberies
,
from
Vine
〈◊〉
,
from
Goats
milke
,
Additions
to
distillations
.
from
Asses
milke
,
from
the
whites
of
Eggs
,
from
the
Flowers
of
Lillies
,
from
Dragons
,
from
Calues
feete
,
from
branne
,
or
from
yelkes
of
egges
,
any
of
which
will
last
a
yeere
or
better
.
First
distill
your
water
in
a
〈◊〉
,
To
distill
water
of
the
collour
of
the
hearbe
o●
flower
you
desire
.
then
put
it
in
a
glasse
of
great
strength
,
and
fill
it
with
those
flowers
again
(
whose
colour
you
desire
)
as
full
as
you
can
,
&
stop
it
and
set
it
in
the
styllatorie
againe
,
and
let
it
distill
,
&
you
shall
haue
the
collour
you
distill
.
Take
of
Rosemary
flowers
two
handfuls
,
To
make
aquauita
.
of
mariarome
,
winter-sauory
,
rosemary
,
rewe
,
vnset
Time
,
Germander
,
Rybworte
,
Harts
tong
,
Mouseare
,
White
wormwood
,
Buglosse
,
Red
sage
,
Liuer-worte
;
Hoare-hound
,
fine
Lauender
,
Issop-cropps
,
Penny-royall
,
Red-fenell●
of
each
of
these
one
handfull
;
of
Elycompane
roots
,
cleane
pared
and
sliced
,
two
handfulls
;
Then
take
all
these
afore-said
and
shred
them
,
but
not
wash
them
;
then
take
foure
gallons
and
more
of
stronge
Ale
,
&
one
gallon
of
Sack-lees
,
and
put
all
these
aforesaid
hearbe●
shred
into
it
,
and
then
put
into
it
one
pound
of
Licoras
bruised
,
halfe
a
pound
of
any
seedes
cleane
sifted
and
bruised
,
and
of
Mace
&
Nutmeggs
bruised
of
each
one
ounce
;
then
put
altogether
into
your
stillyng
-
pot
close
couered
with
Rye
paste
,
and
make
a
soft
fire
vnder
your
pot
,
and
as
the
head
of
the
Limbecke
heateth
,
draw
out
your
hot
water
and
put
in
cold
,
keeping
the
head
of
your
Limbeck
still
with
cold
water
,
but
see
your
fire
be
not
two
rash
at
the
first
,
but
let
your
water
come
at
leasure
,
and
take
heed
vnto
your
stilling
that
your
water
change
not
white
,
for
it
is
not
so
strong
as
the
first
draught
is
;
and
when
the
water
is
distilled
,
take
a
gallon
glasse
with
a
wide
mouth
,
and
put
therein
a
pottell
of
the
best
water
and
cleerest
,
and
put
to
it
a
pottell
of
Rosa-●olis
,
halfe
a
pound
of
Dates
bruised
,
and
one
once
of
graynes
,
halfe
a
pound
of
Sugar
,
halfe
an
ounce
of
seed-pearle
beaten
,
three
leaues
of
fine
gold
;
stirre
all
these
together
well
,
then
stop
your
glasse
and
set
it
in
the
sunne
the
space
of
one
or
two
moneths
,
and
then
clarifie
it
and
vse
it
at
your
discretion
;
for
a
spoonefull
or
two
at
a
time
is
sufficient
,
and
the
vertues
are
infinite
.
Another
excelent
aquauitoe
.
Fill
a
pot
with
red
wine
cleane
and
strong
,
and
put
therein
the
pouders
of
camomyle
,
gylly
flowers
,
ginger
,
pellytory
,
Nutmegg
,
Gallengall
,
Spicknard
,
quenebits
,
graines
of
pure
long
pepper
,
blacke
pepper
,
commin
,
fenell
seede
,
smalledge
,
parsley
,
Sage
,
Rew
,
mint
,
calamint
and
horshow
,
of
each
of
them
a
like
quantity
,
and
beware
they
differ
not
the
waight
of
a
dram
vnder
or
aboue
;
then
put
all
the
pouders
abouesaid
into
the
wine
,
and
after
put
them
into
the
distilling
pot
,
and
distill
it
with
a
soft
fyre
,
&
looke
that
it
bee
well
luted
about
with
rye
paste
,
so
that
no
fume
or
breath
goe
forth
,
and
looke
that
the
fire
be
temperate
,
also
receiue
the
water
out
of
the
Lymbecke
into
a
glassevyall
.
This
water
is
called
the
water
of
life
,
&
it
may
be
likned
to
Balme
,
for
it
hath
all
the
vertues
and
properties
which
Balme
hath
;
this
water
is
cleere
and
lighter
then
rosewater
,
for
it
will
fleete
aboue
all
liquors
,
for
if
oyle
be
put
aboue
this
water
,
it
sinketh
to
the
bottome
.
This
water
keepeth
flesh
&
fish
both
raw
&
sodden
in
his
own
kinde
&
state
,
it
is
good
against
aches
in
the
bones
,
the
poxe
,
and
such
like
,
neither
can
any
thing
kept
in
this
water
rot
or
putrifie
,
it
doth
draw
out
the
sweetnesse
,
fauor
,
and
vertues
of
all
manner
of
spices
,
rootes
and
hearbes
that
are
wet
or
layd
therein
,
it
giues
sweetnes
to
all
manner
of
water
that
is
myxt
with
it
;
it
is
good
for
all
manner
of
cold
sicknesses
,
and
namely
for
the
palsy
or
trembling
Ioynts
,
&
stretching
of
the
sinews
;
it
is
good
against
the
cold
gout
;
and
it
maketh
an
old
man
seeme
young
,
vsing
to
drinke
it
fasting
;
and
lastly
it
fretteth
away
dead
flesh
in
wounds
,
and
killeth
the
canker
.
Take
rosemary
,
To
make
aqua
composita
.
Time
,
Issop
,
sage
,
fenell
,
nip
,
roots
of
elicompane
,
of
ech
an
handfull
,
of
marierum
,
and
penyroyall
of
ech
halfe
a
handfull
;
eight
slippes
of
red
mynt
,
halfe
a
pound
of
Licoras
,
halfe
a
pound
of
ani●eeds
and
two
gallands
of
the
best
Ale
that
can
be
brewed
,
wash
all
these
hearbes
cleane
,
&
put
into
the
Ale
,
licoras
,
aniseeds
,
and
hearbes
into
a
cleane
brasse
pot
,
and
set
your
limbecke
thereon
,
and
paste
it
round
about
that
no
ayre
come
out
,
then
distill
the
water
with
a
gentle
fire
,
and
keepe
the
lymbecke
coole
aboue
,
not
suffering
it
to
runne
too
fast
;
and
take
heede
when
your
water
changeth
collour
,
to
put
another
glasse
vnder
,
and
keepe
the
first
water
,
for
it
is
most
precious
,
and
the
latter
water
keepe
by
it selfe
,
and
put
it
into
your
next
pot
,
and
that
shall
make
it
much
better
.
A
very
principall
aqua-composita
.
Take
of
balme
,
of
rosemary
Flowers
tops
and
all
,
of
dried
red
rose
leaues
,
of
penny-royall
,
of
each
of
these
a
handfull
,
of
Issop
halfe
a
handfull
,
one
roote
of
elycompane
the
whitest
that
can
be
got
,
three
quarters
of
a
pound
of
Licoras
,
two
ounces
of
Cinamond
,
two
drams
of
great
mace
,
two
drams
of
gallendgall
,
three
drams
of
coliander
seed
,
three
drammes
of
carraway
seeds
,
two
or
three
Nutmegs
cut
in
foure
quarters
,
an
ounce
of
aniseeds
,
a
handfull
of
Borage
;
you
must
chuse
a
faire
sunny
day
to
gather
the
hearbes
in
;
you
must
not
wash
them
,
but
cut
them
in
sunder
,
and
not
too
small
;
then
lay
all
your
hearbes
in
souse
all
night
and
a
day
,
with
the
spices
grosly
beaten
or
bruised
,
&
then
distill
it
in
order
aforesaid
;
this
was
made
for
a
learned
Phisitians
owne
drinking
.
To
make
the
emperiall
water
.
Take
a
galland
of
Gascoin
wine
ginger
,
gallengall
,
nutmegs
;
grains
,
Cloues
,
aniseeds
,
fenell
seedes
,
carraway
seeds
,
of
ech
one
dram
,
them
take
sage
,
mints
,
red-roses
,
time
pellitory
,
Rose-mary
;
wild
time
,
camomile
,
and
Lauender
,
of
ech
a
handfull
,
then
bray
the
spices
small●
and
the
hearbs
also
,
&
put
al
together
into
the
wine
,
and
let
it
stand
so
twelue
houres
,
stirring
it
diuers
times
,
then
distill
it
with
a
limbecke
,
and
keepe
the
first
water
,
for
it
is
best
:
of
a
gallon
of
wine
you
must
not
take
aboue
a
quart
of
water
;
this
water
comforteth
the
vitall
spirits
,
and
helpeth
inward
diseases
that
commeth
of
cold
,
as
the
palsey
,
the
contraction
of
sinewes
,
also
it
killeth
wormes
,
and
comforts
the
stomacke
;
it
cureth
the
cold
dropsy
,
helps
the
stone
,
the
stinking
breath
,
and
maketh
one
seem
yong
.
Take
a
pottell
of
the
best
Sacke
,
To
make
Cinamon-water
.
&
halfe
a
pint
of
Rose-water
,
a
quarter
&
half
of
a
pound
of
good
Cinamon
well
bruised
,
but
not
small
beaten
;
distill
all
these
together
in
a
glasse-still
,
but
you
must
carefully
looke
to
it
,
that
it
boyle
not
ouer
hastily
,
&
attend
it
with
cold
wet
cloathes
●o
coole
the
top
of
the
still
if
the
water
should
offer
to
boyle
too
hastily
.
This
water
is
very
soueraigne
for
the
stomacke
,
the
head
,
and
all
the
inward
parts
;
it
helps
digestion
,
&
comforteth
the
vitall
spirits
.
1
Take
Fennell
,
Sixe
most
pretious
waters
,
which
Hypocrates
made
,
and
sent
to
a
Queene
sometimes
liuing
in
England
.
Rew
,
Veruine
,
Endiue
,
Betony
,
Germander
,
Redrose
,
Capillus
veneris
,
of
each
an
ounce
;
stampe
them
and
steepe
them
in
white
wine
a
day
and
a
night
,
and
distill
water
of
them
,
which
water
will
diuide
in
three
parts
,
the
first
water
you
shall
put
in
a
glasse
by
it selfe
,
for
it
is
more
pretious
then
gold
,
the
second
as
siluer
,
and
the
third
as
Balme
,
and
keepe
these
three
parts
in
Glasses
:
this
water
you
shall
giue
the
rich
for
gold
,
to
meaner
for
siluer
,
to
poore
men
for
Balme
:
this
water
keepeth
the
sight
in
cleernes
,
and
purgeth
all
grosse
humors
.
2
Take
Salgemma
a
pound
,
and
lay
it
in
a
green
docke
leafe
,
and
lay
it
in
the
fier
till
it
bee
well
rosted
,
and
waxe
white
,
and
put
it
in
a
glasse
against
the
aire
a
night
,
and
on
the
morrow
it
shal
be
turned
to
a
white
water
like
vnto
Christall
:
keepe
this
water
well
in
a
glasse
,
and
put
a
drop
into
the
eie
,
and
it
shall
clense
and
sharpe
the
sight
:
it
is
good
for
any
euill
at
the
heart
,
for
the
morphew
,
and
the
canker
in
the
mouth
,
and
for
diuers
other
euils
in
the
body
.
3
Take
the
roots
of
Fenell
,
Parseley
,
Endiue
,
Betony
,
of
each
an
ounce
,
and
first
wash
them
well
in
luke-warme
water
,
and
bray
them
well
with
white
wine
a
day
and
a
night
,
and
then
distill
them
into
water
:
this
water
is
more
worthy
then
Balme
;
it
preserueth
the
sight
much
,
and
clenseth
it
of
all
filth
,
it
restraineth
teares
,
and
comforteth
the
head
,
and
auoideth
the
water
that
commeth
through
the
payne
in
the
head
.
4
Take
the
seed
of
Parseley
,
Achannes
,
Veruine
,
Carawaies
,
and
centuary
,
of
each
ten
drams
;
beat
all
these
together
,
and
put
it
in
warme
water
a
day
and
a
night
,
and
put
it
in
a
vessell
to
distill
:
this
water
is
a
pretious
water
for
all
sore
eies
,
and
very
good
for
the
health
of
man
or
womans
bodie
.
5
Take
limmel
of
gold
,
siluer
,
lattin
,
copper
,
iron
,
steele
,
&
leade
;
&
take
lethurgy
of
gold
&
siluer
,
take
callamint
&
columbine
,
&
steep
al
together
,
the
first
day
in
the
vrine
of
a
man-childe
,
that
is
between
a
day
&
a
night
,
the
second
day
in
white
wine
,
the
third
day
in
the
iuyce
of
fennel
,
the
fourth
day
in
the
whites
of
egges
,
the
fift
day
in
the
womans
milke
that
nourisheth
a
man-child
,
the
sixt
day
in
red
wine
,
the
seuenth
day
in
the
whites
of
egges
,
and
vpon
the
eight
day
bind
all
these
together
,
and
distill
the
water
of
them
,
and
keepe
this
water
in
a
vessell
of
gold
or
siluer
:
the
vertues
of
this
water
are
these
,
first
it
expelleth
all
rhumes
,
and
doth
away
all
manner
of
sicknes
from
the
eies
,
and
weares
away
the
pearle
,
pin
and
webbe
;
it
draweth
againe
into
his
owne
kinde
the
eie-lids
that
haue
been
bleared
,
it
easeth
the
ache
of
the
head
,
and
if
a
man
drinke
it
,
maketh
him
looke
young
euen
in
old
age
,
besides
a
world
of
ohter
most
excellent
vertues
.
6
Take
the
Gold-smiths
stone
,
and
put
it
into
the
fier
,
till
it
bee
red-hot
,
and
quench
it
in
a
pint
of
white
wine
,
and
doe
so
nine
times
,
and
after
grind
it
,
and
beat
it
small
,
and
clense
it
as
cleane
as
you
may
,
and
after
set
it
in
the
sunne
with
the
water
of
Fennell
distilled
,
and
Ve●uine
,
Roses
,
Celladine
and
Rew
,
and
a
little
Aquauite
,
and
when
you
haue
sprinkled
it
in
the
water
nine
times
,
put
it
then
in
a
vessell
of
glasse
,
and
yet
vpon
a
reuersion
of
the
water
distill
it
,
till
it
passe
ouer
the
touch
foure
or
fiue
inches
;
and
when
you
will
vse
it
then
stirre
it
all
together
,
and
then
take
vp
a
drop
with
a
feather
,
and
put
it
on
your
naile
,
&
if
it
abyde
,
it
is
fine
and
good
:
then
put
it
in
the
eie
that
runneth
,
or
annoynt
the
head
with
it
if
it
ake
,
and
the
temples
,
and
beleeue
it
,
that
of
all
waters
this
is
the
most
pretious
,
and
helpeth
the
sight
or
any
paine
in
the
head
.
The
water
of
Cheruyle
is
good
for
a
sore
mouth
.
The
water
of
Callamynt
is
good
for
the
stomacke
.
The
vertues
of
seuerall
waters
.
The
water
of
Planten
is
good
for
the
fluxe
,
and
the
hot
dropsy
.
Water
of
Fennell
is
good
to
make
a
fat
body
small
,
and
also
for
the
eies
.
Water
of
Violets
is
good
for
a
man
that
is
sore
within
his
body
,
and
for
the
raynes
,
and
for
the
liuer
.
Water
of
endiue
is
good
for
the
dropsy
,
and
for
the
iaundyse
,
and
the
stomacke
.
Water
of
Borage
is
good
for
the
stomacke
,
and
for
the
illica
passio
,
and
many
other
sicknesses
in
the
body
.
Water
of
both
Sages
is
good
for
the
palsey
.
Water
of
Bettony
,
is
good
for
the
heary
ago
,
and
all
inward
sicknesses
.
Water
of
Radish
drunke
twice
a
day
,
at
each
time
an
ounce
,
or
an
ounce
and
a
halfe
,
doth
multiply
and
prouoke
lust
,
and
also
it
prouoketh
the
tearmes
in
women
.
Rosemary
water
(
the
face
washed
therein
both
morning
and
night
)
causeth
a
faire
and
cleere
countenance
:
also
the
head
washed
therewith
,
and
let
dry
of
it selfe
,
preserueth
the
falling
of
the
hai●e
,
and
causeth
more
to
growe
;
also
two
ounces
of
the
same
drunke
,
driueth
venome
out
of
the
body
in
the
same
sort
as
Methridate
doth
;
the
same
twice
or
thrice
drunke
at
each
time
halfe
an
ounce
,
rectifieth
the
mother●
and
it
causeth
women
to
be
fruitful
:
when
one
maketh
a
Bath
of
this
decoction
,
it
is
called
the
Bathe
of
life
;
the
same
drunke
comforteth
the
heart
,
the
brayne
,
and
the
whole
body
,
and
clenseth
away
the
spots
of
the
face
;
it
maketh
a
man
looke
young
,
and
causeth
women
to
conceiue
quickly
,
and
hath
all
the
vertues
of
Balme
.
Water
of
Rew
drunke
in
a
morning
foure
or
fiue
daies
together
,
at
each
time
an
ounce
,
purifieth
the
flowers
in
women
;
the
same
water
drunke
in
the
morning
fasting
,
is
good
against
the
gryping
of
the
bowels
,
and
drunke
at
morning
and
at
night
,
at
each
time
an
ounce
,
it
prouoketh
the
termes
in
women
.
The
water
of
Sorrell
drunke
is
good
for
al
burning
&
pestilent
feuers
,
and
all
other
hot
sicknesses
;
being
mixt
with
beere
,
ale
or
wine
,
it
●laketh
thirst
;
it
is
also
good
for
the
yellow
Iaundise
,
being
taken
sixe
or
eight
daies
together
;
it
also
expelleth
heate
from
the
liuer
if
it
be
drunke
,
and
a
clothe
wet
in
the
same
and
a
little
wrong
out
,
and
so
applied
to
the
right
side
ouer
against
the
liuer
,
and
when
it
is
drie
then
wet
another
,
and
apply
it
;
and
thus
doe
three
or
foure
times
together
.
Lastly
the
water
of
Angelica
is
good
for
the
head
,
for
inward
infection
,
either
of
the
plague
or
pestilence
,
it
is
very
soueraigne
for
sore
breasts
;
also
the
same
water
being
drunke
of
twelue
or
thirteene
daies
together
,
is
good
to
vnlade
the
stomacke
of
grosse
humors
and
superfluities
,
and
it
strengthneth
and
comforteth
all
the
vniuersall
parts
of
the
body
:
and
lastly
,
it
is
a
most
soueraine
medicine
for
the
gout
,
by
bathing
the
diseased
member
much
therein
.
Now
to
conclude
and
knit
vp
this
chapter
,
it
is
meete
that
our
huswife
know
that
from
the
eight
of
the
kallends
of
the
moneth
of
aprill
vnto
the
eight
of
the
Callends
of
Iuly
,
all
manner
of
hearbes
&
leaues
are
in
that
time
most
in
strength
and
of
the
greatest
vertue
to
be
vsed
and
put
in
all
manner
of
medicines
,
also
from
the
eight
of
the
Callends
of
Iuly
vnto
the
eight
of
the
Callends
of
October
the
stalks
,
stems
and
hard
braunches
of
euery
hearbe
and
plant
is
most
in
strength
to
be
vsed
in
medicines
;
and
from
the
eight
of
the
callends
of
October
,
vnto
the
eight
of
the
Callends
of
Aprill
,
all
manner
of
roots
of
hearbs
and
plants
are
the
most
of
strength
and
vertue
to
be
vsed
in
all
manner
of
medicines
.
To
make
an
excellent
sweet
water
for
perfume
,
An
excellent
water
for
perfume
.
you
shall
take
of
Basill
,
mints
,
Mariorum
,
Corne
flagge
roots
,
Isop
,
Sauory
,
Sage
,
Balme
,
Lauender
and
Rosemary
,
of
each
one
a
handfull
,
of
Cloues
,
Cinamon
and
Nutmegges
of
each
halfe
an
ounce
,
then
three
or
foure
Pome-citrous
cut
into
slices
,
infuse
all
these
into
Damaske-rose
water
the
space
of
three
daies
,
&
then
distill
it
with
a
gentle
fire
of
Charcole
,
then
when
you
haue
put
it
into
a
very
clean
glasse
,
take
of
fat
Muske
,
Ciuet
,
and
Ambergreece
of
each
the
quantity
of
a
scruple
,
and
put
into
a
ragge
of
fine
Lawne
,
and
then
hang
it
within
the
water
:
This
being
either
burnt
vpon
a
hot
pan
,
or
else
boiled
in
perfuming
pannes
with
Cloues
,
B●y
leaues
and
Lemmon
pils
,
will
make
the
most
delicatest
perfume
that
may
be
without
any
offence
,
and
will
last
the
longest
of
all
o●her
sweet
perfumes
,
as
hath
been
found
by
experience
.
To
perfume
gloues
excellently
,
To
perfume
Gloues
.
take
the
oyle
of
sweet
Almonds
,
oyle
of
Almonds
,
oyle
of
Nutmegs
,
oyle
of
Beniamin
,
of
each
a
dramme
,
of
Ambergreece
one
graine
,
fat
Muske
two
graines
:
mixe
them
altogether
and
grind
them
vpon
a
painters
stone
,
and
then
annoint
the
gloues
therewith
:
yet
before
you
annoint
them
let
them
be
dampishly
moistned
with
Damaske
Rose
water
.
To
perfume
a
Ierkin
.
To
perfume
a
Ierkin
well
,
take
the
oyle
of
Beniamin
a
penny-worth
,
oyle
of
Spike
,
and
oyle
of
Oliues
half
peny-worths
of
each
,
and
take
two
spunges
and
warme
one
of
them
against
the
fire
and
rubbe
your
Ierkin
therewith
;
and
when
the
oyle
is
dryed
,
take
the
other
spunge
and
dippe
it
in
the
oyle
and
rub
your
Ierkin
therewith
til
it
bee
dry
,
then
lay
on
the
perfume
before
prescribed
for
gloues
.
To
make
Washing
Bals.
To
make
very
good
washing
balls
take
Storax
of
both
kindes
,
Beniamin
,
Calamus
Aromaticus
,
Labdanum
of
each
a
like
;
and
bray
them
two
powder
with
Cloues
and
Arras
;
then
beate
them
all
with
a
sufficient
quantity
of
Sope
till
it
bee
stiffe
,
then
with
your
hand
you
shall
worke
it
like
paste
,
and
make
round
balls
thereof
.
To
make
a
muske
Ball.
To
make
Muske
balls
,
take
Nutmegs
,
Mace
,
Cloues
,
Saffron
and
Cinamon
,
of
each
the
waight
of
jj
ᵈ
,
and
beat
to
fine
powder
,
of
Masticke
the
weight
of
two-pence
halfe
peny
,
of
Storax
the
weight
of
six-pence
;
of
Labdanum
the
weight
ten-pence
;
of
Ambergreece
the
weight
of
sixe-pence
;
and
of
Muske
foure
graines
,
dissolue
and
worke
all
these
in
hard
sweet
sope
till
it
come
to
a
stiffe
paste
,
and
then
make
balls
thereof
.
A
perfume
to
burne
.
To
make
a
good
perfume
to
burne
,
take
Beniamin
one
ounce
,
Storax
Calamint
two
ounces
,
of
Masticke
,
white
Ambergreece
,
of
each
one
ounce
,
Ireos
,
Calamus
aromaticus
,
Cypesse
wood
,
of
each
halfe
an
ounce
,
of
Camphire
one
scruple
,
Labdanum
one
ounce
:
beate
all
these
to
powder
,
then
take
of
Sallow
Charcole
●ixe
ounces
,
of
liquid
Storax
two
ounces
,
beate
them
all
with
Aquauita
,
and
then
shall
you
role
them
into
long
round
roules
.
To
make
Pomanders
,
To
make
Pomanders
.
take
two
peniworth
of
Labdanum
two
peniworth
of
Storax
liquid
,
one
peniworth
of
Calamus
aromaticus
,
as
much
Balme
,
halfe
a
quarter
of
a
pound
of
fine
waxe
,
of
Cloues
&
Mace
two
peny-worth
,
of
liquid
Aloes
three
peniworth
,
of
Nutmegges
eight
peniworth
,
and
of
Muske
foure
graines
;
beat
all
these
exceedingly
together
till
they
come
to
a
perfect
substance
,
then
mould
it
in
any
fashion
you
please
and
drie
it
.
To
make
excellent
strong
Vinegar
,
To
mke
Vinegar
.
you
shall
brew
the
strongest
Ale
that
may
be
,
and
hauing
tunned
it
in
a
very
strong
vessell
,
you
shal
set
it
either
in
your
garden
or
some
other
safe
place
abroad
,
where
it
may
haue
the
whole
summer
daies
sunne
to
shine
vpon
it
,
and
there
let
it
lie
till
it
be
extreame
sowre
,
then
into
a
Hogshead
of
this
Vinegar
put
the
leaues
of
foure
or
fiue
hundred
Damaske
Roses
,
and
after
they
haue
layen
for
the
space
of
a
moneth
therein
,
house
the
Vinegar
and
draw
it
as
you
neede
it
.
To
make
drie
Vinegar
which
you
may
carry
in
your
pocket
,
To
make
dry
vinegar
.
you
●hall
take
the
blades
of
greene
corne
either
Wheat
or
Rie
,
and
beat
it
in
a
morter
with
the
strongest
Vinegar
you
can
get
till
it
come
to
a
paste
;
then
role
it
into
little
balls
,
and
dry
it
in
the
sunne
till
it
be
very
hard
,
then
when
you
haue
any
occasion
to
vse
it
,
cut
a
little
peece
thereof
and
dissolue
it
in
wine
,
and
it
will
make
a
strong
Vinegar
.
To
make
Veriuice
,
you
shall
gather
your
Crabbs
as
soone
as
the
kernels
turne
blacke
,
To
make
veriuyce
.
and
hauing
laid
them
a
while
in
a
heape
to
sweat
together
,
take
them
and
picke
them
from
stalkes
,
blacks
and
rottennesse
:
then
in
long
troughs
with
beetles
for
the
purpose
,
crush
and
breake
them
all
to
mash
:
then
make
a
bagge
of
course
haire-cloth
as
square
as
the
presse
,
and
fill
it
with
the
crusht
Crabs
;
then
put
it
into
the
presse
,
and
presse
it
while
any
moysture
will
drop
forth
,
hauing
a
cleane
vessell
vnderneath
to
receiue
the
liquor
:
this
done
,
tun
it
vp
into
sweet
Hogsheads
,
and
to
euery
Hogshead
put
halfe
a
dozen
handfuls
of
Damaske
Rose
leaues
,
and
then
b●●ng
it
vp
,
and
spend
it
as
you
shall
haue
occasion
.
Many
other
pretty
secrets
there
are
belonging
vnto
curious
Hous-wiues
,
but
none
more
necessary
then
these
already
rehearsed
,
except
such
as
shall
hereafter
follow
in
their
proper
places
.
Additions
to
concei●ed
secrets
.
To
make
sweete
powder
for
baggs
.
Take
of
Arras
sixe
ounces
,
of
Damaske
rose-leaues
as
much
,
of
Margerom
and
sweete
Basill
,
of
each
an
ounce
,
of
Cloues
two
ounces
,
yellow
Saunders
two
ounces
,
of
Citron
pills
seuen
drams
,
of
Lign●m-aloes
one
ounce
,
of
Beniamine
one
ounce
,
of
Storaxe
one
ounce
,
of
Muske
one
dram
:
bruise
all
these
,
and
put
them
into
a
bagge
of
silke
or
linnen
,
but
silke
is
the
best
.
Take
of
Arras
foure
ounces
,
of
Gallaminis
one
ounce
,
of
Ciris
halfe
an
ounce
,
To
make
sweete
bags
.
of
Rose
leaues
dried
two
handfuls
,
of
dried
Marierom
one
handfull
,
of
spike
one
handfull
,
Cloues
one
ounce
,
of
Beniamine
&
Storaxe
of
each
two
ounces
,
of
white
Saunders
and
yellow
of
each
one
ounce
:
beate
all
these
into
a
grosse
powder
,
then
put
to
it
Muske
a
dram
,
of
Ciuet
halfe
a
dram
,
and
of
Ambergreece
halfe
a
dram
;
then
put
then
into
a
Taffata
bag
and
vse
it
.
Take
of
Bay
leaues
one
handfull
,
To
make
sweet
water
.
of
red
Roses
two
handfuls
of
Damaske
Roses
three
handfull
,
of
Lauender
foure
handfuls
,
of
Basill
one
handfuls
,
Mariorum
two
handfulls
,
of
Camomile
one
handfull
,
the
young
tops
of
sweete
B●ia●
two
handfulls
,
of
Mandelion●tansey
two
handfuls
,
of
Orange
pils
sixe
or
seuen
ounces
,
of
Cloues
and
Mace
a
groats
worth
:
put
all
these
together
in
a
pottle
of
new
Ale
in
comes
for
the
space
of
three
daies
,
shaking
it
euery
day
three
or
foure
times
;
then
distill
it
the
fourth
day
in
a
still
with
a
continuall
soft
fire
,
and
after
it
is
distilled
,
put
into
it
a
graine
or
to
of
Muske
.
Take
a
quart
of
Malmsey
lees
,
A
very
rare
and
pleasant
Damaske
water
.
or
a
quart
of
Malmsey
simply
,
one
handfull
of
Margerome
,
of
Bassill
as
much
,
of
Lauender
foure
handfulls
,
Bay
leaues
one
good
handfull
,
Damask-Rose
leaues
foure
handfuls
,
and
as
many
of
red
,
the
pils
of
sixe
Oranges
,
or
for
want
of
them
one
handfull
of
the
tender
leaues
of
Walnut-trees
,
of
Beniamine
halfe
an
ounce
,
of
Callamus
Aramaticus
as
much
,
of
Camphyr
foure
〈◊〉
,
of
Cloues
one
ounce
,
of
Baldamum
halfe
an
ounce●
then
take
a
pottle
of
running
water
,
and
put
in
all
these
spices
bruised
into
your
Water
and
Malmsey
together
in
a
close
stopped
pot
,
with
a
good
handfull
of
Rosemarie
,
and
let
them
stand
for
the
space
of
sixe
dayes
;
then
distill
it
with
a
soft
fire
;
then
set
it
in
the
Sunne
sixteene
dayes
with
foure
graines
of
Muske
bruised
.
This
quantitie
will
make
three
quarts
of
water
,
Probatum
.
Take
and
brew
very
strong
Ale
,
To
make
the
best
vinegar
.
then
take
halfe
a
dozen
gallons
of
the
first
running
,
&
set
it
abroad
to
coole
,
and
when
it
is
cold
,
put
Yest
vnto
it
,
and
head
it
very
strongly
:
then
put
it
vp
in
a
Firkin
,
and
distill
it
in
the
Sunne
;
then
take
foure
or
fiue
handfull
of
Beanes
,
and
parch
them
in
a
pan
till
they
burst●
then
put
them
in
as
hot
as
you
can
into
the
firkin
,
and
stop
it
with
a
little
clay
about
the
bung-hole
:
then
take
a
handfull
of
cleane
Ri●
leauen
and
put
in
the
firkin
;
then
take
a
quantitie
of
Barberries
,
and
bruise
and
straine
them
into
the
firkin
,
and
a
good
handfull
of
salt
,
and
let
them
lie
and
worke
in
the
Sun
from
May
till
August
:
then
hauing
the
full
strength
,
take
Rose-leaues
and
clip
the
white
ends
off
,
and
let
them
drie
in
the
Sunne
;
then
take
Elder-flowers
and
picke
them
,
and
dry
them
in
the
Sunne
,
and
when
they
are
dry
,
put
them
in
bags
,
and
keepe
them
all
the
Winter
:
then
take
a
pottle-pot
,
and
draw
forth
a
pottle
out
of
the
firkin
into
the
bottle
,
and
put
a
handfull
of
the
red
rose-leaues
,
and
another
of
the
Elder-flowers
,
and
put
into
the
bottle
,
and
hang
it
in
the
Sunne
,
where
you
may
occupie
the
same
,
and
when
it
is
emptie
,
take
out
all
the
leaues
,
and
fill
againe
as
you
did
before
.
To
perfume
Gloues
.
Take
Angelica-water
and
Rose-water
,
and
put
into
them
the
powder
of
Cloues
,
Amber-greece
,
Muske
and
Lignum
Aloes
,
Beniamine
and
Callamus
Aramattecus
;
boyle
these
till
halfe
bee
consumed
;
then
straine
it
,
and
put
your
Gloues
therein
;
then
hang
them
in
the
Sunne
to
drie
,
and
turne
them
often
;
and
thus
three
times
wet
them
,
and
drie
them
againe
:
or
otherwise
,
take
Rosewater
and
wet
your
Gloues
therein
,
then
hang
them
vp
till
they
be
almost
drie
;
then
take
halfe
an
ounce
of
Beniamine
,
and
grind
it
with
Oyle
of
Almons
,
and
rub
it
on
the
Gloues
till
it
be
almost
dried
in
:
then
take
twentie
graines
of
Amber-greece
,
and
twentie
graines
of
Muske
,
and
grind
them
together
with
Oyle
of
Almons
,
and
so
rub
it
on
the
Gloues
,
and
then
hang
them
vp
to
drie
,
or
else
let
them
drie
in
your
bosome
,
and
so
after
vse
them
at
your
pleasure
.
It
is
necessarie
that
our
English
Hous-wife
be
skilfull
in
the
election
,
preseruation
and
curing
of
all
sorts
of
wines
,
OF
The
ordring●
preseruing
and
helping
of
all
sorts
of
Wines
,
and
first
of
the
choice
of
sweet
Wines
.
because
they
be
vsuall
charges
vnder
her
hands
,
and
by
the
least
neglect
must
turne
the
husband
to
much
losse
:
therefore
to
speake
first
of
the
election
of
sweete
wines
,
she
must
bee
carefull
that
her
Malmseys
bee
full
Wines
,
pleasant
,
well
hewed
and
fine
:
that
Bastard
be
fat
,
and
if
it
be
tawny
it
skils
no●
,
for
the
tawny
Bastards
be
alwaies
the
sweetest
.
Muskadine
must
bee
great
,
pleasant
and
strong
,
with
a
sweete
sent
,
and
with
Amber
colour
.
Sacke
if
it
bee
Seres
(
as
it
should
be
)
you
shall
know
it
by
the
marke
of
a
corke
burned
on
one
side
of
the
bung
,
and
they
be
euer
full
gadge
,
and
so
are
no
other
Sacks
,
and
the
longer
they
lie
,
the
better
they
be
.
Take
a
pleasant
Butt
of
Malmsey
,
To
make
Muskadine
,
and
giue
it
a
Fla●●r
.
and
draw
it
out
a
quarter
and
more
;
then
fill
it
vp
with
fat
Bastard
within
eight
gallants
,
or
there-abouts
,
and
parill
it
with
six
eggs
,
yel●s
and
all
,
one
handfull
of
Bay-salt
,
and
a
pint
of
cundui●
water
to
euery
parill
,
and
if
the
wine
be
hie
of
colour
,
put
in
three
gallants
of
new
milke
,
but
skim
of
the
Creame
first
,
and
beate
it
well
,
or
otherwise
if
you
haue
a
good
Butt
of
Malmsey
,
and
a
good
pipe
of
Bastard
,
you
must
take
some
emptie
Butt
or
pipe
,
and
draw
thirtie
gallans
of
Malmsey
,
and
as
many
of
Bastard
,
and
beate
them
together
;
and
when
you
haue
so
done
,
take
a
quarter
of
a
pound
of
Ginger
and
bruise
it
,
and
put
it
into
your
vessell
;
then
fill
it
vp
with
Malmsey
and
Bastard
:
or
otherwise
thus
;
if
you
haue
a
pleasant
Butt
of
Malmsey
,
which
is
called
Ra●t-mow
,
you
may
draw
out
of
it
fortie
gallans
,
and
if
your
Bastard
be
very
faint
,
then
thirtie
gallans
of
it
will
serue
to
make
it
pleasant
;
then
take
foure
gallans
of
new
milke
and
beate
it
,
and
put
into
it
when
it
lacketh
twelue
gallans
of
full
,
and
then
make
your
Flauer
.
How
to
●●auer
Muskadine
.
Take
one
ounce
of
Collianders
of
Bay
salt
,
of
Cloues
,
of
each
as
much
,
one
handfull
of
Sauorie
;
let
all
these
be
blended
and
bruised
together
,
and
sow
them
close
in
a
bag
,
and
take
halfe
a
pint
of
Damaske-water
and
lay
your
Flauer
into
it
,
and
then
put
it
into
your
Butt
,
and
if
it
fine
,
giue
it
a
parill
and
fill
it
vp
,
and
let
it
lie
till
it
fine
〈◊〉
else
thus
;
Take
Colliander
rootes
a
peniworth
,
one
pound
of
Anyseedes
,
one
peniworth
in
Ginger
;
bruise
them
together
and
put
it
into
a
bag
as
before
,
and
make
your
bagge
long
and
small
that
it
may
goe
in
and
out
at
the
bung●
hole
,
and
when
you
doe
put
it
in
,
fasten
it
with
a
thread
at
the
Bung
;
then
take
a
pint
of
the
strongest
Damaske
water
,
and
warme
it
luke-warme
,
then
put
it
into
the
Butt
,
and
then
stop
it
close
for
two
or
three
dayes
at
least
,
and
then
if
you
please
you
may
set
it
abroach
.
To
aparill
Muskadine
when
it
comes
new
in
to
be
fined
in
24
houres
.
Take
seuen
Whites
of
new
laid
egges
,
two
handfuls
of
Bay-salt
,
and
beate
them
well
together
,
and
put
therein
a
pint
of
Sacke
or
more
,
and
beate
them
till
they
bee
as
short
as
Snow
;
then
ouer-draw
the
Butt
seuen
or
eight
gallans
,
and
beate
the
Wine
,
and
stirre
his
Lees
,
and
then
put
in
the
parill
and
beate
it
,
and
so
fill
it
vp
,
and
stoppe
it
close
,
and
draw
it
on
the
morrow
.
To
make
white
Bastard
.
Draw
out
of
a
pipe
of
Bastard
ten
gallans
,
and
put
to
it
fiue
gallans
of
new
milke
,
and
skim
it
as
before●
and
all
to
beate
it
with
a
parill
of
eight
Whites
of
Egs
,
and
a
handfull
of
Bay-salt
,
and
a
pint
of
conduit
water
,
and
it
will
be
white
and
fine
in
the
morning
.
But
if
you
will
make
verie
fine
Bastard
,
take
a
White-wine
hogshead
,
and
put
out
the
Lees
,
and
wash
it
cleane
,
and
fill
it
halfe
full
and
halfe
a
quarter
,
and
put
to
it
foure
gallans
of
new
Milke
and
beate
it
well
with
the
Whites
of
sixe
Egges
,
and
fill
it
vp
with
White-wine
and
Sack
,
and
it
will
be
white
●nd
fine
.
Take
two
gallons
of
the
best
stoned
honey
,
To
helpe
Bastard
being
eager
.
and
two
gallons
of
White-wine
,
and
boyle
them
in
a
faire
pan
,
skim
it
cleane
,
and
straine
it
thorow
a
faire
cloth
that
there
be
no
moats
in
it
:
then
put
to
it
one
ounce
of
Collianders
,
and
one
ounce
of
Aniseedes
,
foure
or
fiue
Orange-pils
drie
and
beaten
two
powder
,
let
them
lie
three
dayes
;
then
draw
your
Bastard
into
a
cleane
pipe
,
then
put
in
your
Honey
with
the
rest
,
and
beate
it
well
;
then
let
it
lie
a
weeke
and
touch
it
not
,
after
draw
it
at
pleasure
.
If
your
Bastard
be
fat
and
good
,
To
make
Bastard
white
,
and
to
rid●way
Laggs
.
draw
out
fortie
gallons
,
then
may
you
fill
it
vp
with
the
laggs
of
any
kind
of
White-wines
or
Sacks
;
then
take
fiue
gallons
of
new
milke
,
and
first
take
away
the
Creame
,
then
straine
it
through
a
cleane
cloth
,
and
when
your
pipe
is
three
quarters
full
,
put
in
your
milke
;
then
beate
it
very
well
,
and
fill
it
so
,
that
it
may
lacke
fifteene
gallons
,
then
aparill
it
thus
:
take
the
Whites
onely
of
ten
eggs
,
and
beate
them
in
a
faire
Tray
with
Bay-salt
and
conduit
water
;
then
put
it
into
the
pipe
and
beate
it
well
,
and
so
fill
it
vp
,
and
let
it
stand
open
all
night
;
and
if
you
will
keepe
it
any
while
,
you
must
on
the
morrow
stop
it
close
,
and
to
make
the
same
drinke
like
Ossey
,
giue
it
this
flauer
:
Take
a
pound
of
Aniseeds
,
two
pence
in
Colianders
,
two
pence
in
Ginger
,
two
pence
in
Cloues
,
two
pence
in
graines
,
two
pence
in
long
Pepper
,
and
two
pence
in
Licoras
:
bruise
all
these
together
;
then
make
two
baggs
of
linnen
cloth
,
long
and
small
,
and
put
your
Spices
into
them
,
and
put
them
into
the
pipe
at
the
bung
,
making
them
fast
there
with
a
thread
that
it
may
sinke
into
the
Wine
,
then
stop
it
close
,
and
in
two
dayes
you
may
broch
it
.
Take
and
draw
him
from
his
Lees
if
he
haue
any
,
A
remedie
for
Bastard
if
it
pricke
.
and
put
the
Wine
into
a
Malmsey
Butt
to
the
Le●s
of
Malmsey
;
then
put
to
the
Bastard
that
is
in
the
Malmsey
Butt
,
nigh
three
gallons
of
the
best
Worre
of
a
fresh
tap
,
and
then
fill
him
vp
with
Bastard
or
Malmsey
of
Cute
if
you
will
:
then
aparell
it
thus
;
first
,
parell
him
,
and
beate
him
with
a
staffe
,
and
then
take
the
Whites
of
foure
new-laid
Egges
,
and
beate
them
with
a
handfull
of
Salt
till
it
bee
short
as
mosse
,
and
then
put
a
pint
of
running
water
therein
,
and
so
fill
the
pipe
vp
full
,
and
lay
a
tile-stone
on
the
bung
,
and
set
it
abroach
within
foure
and
twentie
houres
if
you
will
.
To
make
Malmsey
.
If
you
haue
a
good
Butt
of
Malmsey
,
and
a
Butt
or
two
of
Sacke
that
will
not
be
drunke
:
for
the
Sacke
prepare
some
emptie
Butt
or
Pipe
,
and
draw
it
more
then
halfe
full
of
Sacke
,
then
fill
it
vp
with
Malmsey
,
and
when
your
Butt
is
full
within
a
little
,
put
into
it
three
gallons
of
Spanish
Cute
,
the
best
that
you
can
get
,
then
beate
it
wel
,
then
take
your
taster
and
see
that
it
bee
deepe
coloured
;
then
fill
it
vp
with
Sacke
,
and
giue
it
a
parell
,
and
beate
it
well
,
the
aparell
is
thus
;
Take
the
Yelkes
of
ten
Egges
and
beate
them
in
a
cleane
bason
with
a
handfull
of
Bay-Salt
,
and
a
quart
of
conduit
water
,
and
beate
them
together
with
a
little
peece
of
Birch
,
and
beate
it
till
it
bee
as
short
as
mosse
;
then
draw
fiue
or
sixe
gallons
out
of
your
Butte
,
then
beate
it
againe
,
and
then
fill
it
vp
,
and
the
next
day
it
will
bee
readie
to
bee
drawne
.
This
aparall
will
serue
both
for
Muskadine
,
Bastard
and
for
Sacke
.
To
shift
Malmsey
,
and
to
rid
away
ill
W●●es
.
If
you
haue
two
principall
Butts
of
Malmsey
,
you
may
make
three
good
Butts
with
your
laggs
of
Clare●
and
of
Sacke
,
if
you
put
two
gallons
of
Red-wine
in
a
Butt
,
it
will
saue
the
more
Cute
:
then
put
two
or
three
gallons
of
Cute
as
you
see
cause
;
and
if
it
be
Spanish
Cute
,
two
gallons
will
go
further
then
fiue
gallons
of
Candy
Cute
,
but
the
Candy
Cute
is
more
natur●ll
for
the
Malmsey
:
also
one
But
of
good
Malmsey
,
and
a
Butt
of
Sacke
that
hath
lost
his
colour
,
will
make
two
good
Butts
of
Malmsey
with
the
more
Cute
;
and
when
you
haue
fild
your
Butts
within
twelue
gallons
,
then
put
in
your
Cute
,
and
beate
it
halfe
an
houre
and
more
;
then
put
in
your
parell
and
let
it
lie
.
First
,
If
Sack
want
his
colour
.
parell
him
as
you
did
the
Bastard
,
and
order
him
as
shall
be
shewed
you
for
the
White-wine
of
Gascoyne
with
Milke
,
and
so
set
him
abroach
.
If
your
Sacke
haue
a
strong
ley
or
taste
,
For
Sack
that
is
tawnie
.
take
a
good
sweete
Butt
faire
washed
,
and
draw
your
Sack
into
it
,
and
make
vnto
it
a
parell
as
you
doe
to
the
Bastard
,
and
beate
it
very
well
,
and
so
stop
vp
your
Butt
:
and
if
it
be
tawny
,
take
three
gallons
of
new
Milke
and
straine
it
cleane
,
and
put
it
into
your
Sacke
,
then
beate
it
very
well
,
and
stop
it
close
.
Take
a
faire
emptie
Butt
with
the
Lees
in
it
,
For
Sack
that
doth
rape
and
is
browne
.
and
draw
your
Sacke
into
the
same
from
his
Lees
fine
;
then
take
a
pound
of
Rice-flower
as
fine
as
you
can
get
,
and
foure
graines
of
Camphire
,
and
put
it
into
the
Sacke
;
and
if
it
will
not
fine
,
giue
it
a
good
parell
,
and
beate
it
well
;
then
stop
it
and
let
it
lie
.
If
any
of
your
Sacks
or
White-wines
haue
lost
their
colour
,
To
colour
Sacke
,
or
any
White-wine
.
take
three
gallons
of
new
Milke
,
and
take
away
the
Creame
;
then
ouer-draw
your
wine
fiue
or
sixe
gallons
,
then
put
in
your
Milke
and
beate
it
;
then
lay
it
a
foretarke
all
night
,
and
in
the
morning
lay
it
vp
,
and
the
next
day
if
you
will
you
may
set
it
abroach
.
Draw
him
out
into
fresh
lees
,
If
Allegant
be
growne
hard
.
and
take
three
or
foure
gallons
of
stone-hony
clarified
,
and
being
coole
,
put
it
in
and
parell
it
with
the
Yelkes
of
foure
Egges
,
Whites
and
all
,
and
beate
it
well
,
and
fill
it
vp
,
and
stop
it
closse
,
and
it
will
be
pleasant
and
quick
as
long
as
it
is
in
drawing
.
For
Allegant
that
is
sower
.
Take
three
gallons
of
white
Honey
,
and
two
gallons
of
Red-wine
,
boyle
them
together
in
a
faire
pan
,
and
skim
it
cleane
,
and
let
it
stand
till
it
be
fine
and
cold
,
then
put
it
into
your
Pipe
;
yet
nothing
but
the
finest
;
then
beate
it
well
,
and
fill
it
vp
,
and
stop
it
close
,
and
if
your
Alligant
be
pleasant
and
great
,
it
will
doe
much
good
,
for
one
Pipe
will
rid
away
diuers
.
How
to
order
Renish
wine
.
There
are
two
sorts
of
Renish-wines
,
that
is
to
say
,
Elstertune
and
Brabant
:
the
Estertune
are
best
,
you
shall
know
it
by
the
Fatt
,
for
it
is
double
bard
and
double
pinned
,
the
Brabant
is
nothing
so
good
,
and
there
is
not
so
much
good
to
bee
done
with
them
as
with
the
other
.
If
the
Wines
be
good
and
pleasant
,
a
man
may
rid
away
a
Hogshead
or
two
of
White-wine
,
and
this
is
the
most
vantage
a
man
can
haue
by
them
:
and
if
it
be
slender
and
hard
,
then
take
three
or
foure
gallons
of
stone-honey
and
clarifie
it
cleane
;
then
put
into
the
Honey
foure
or
fiue
gallons
of
the
same
Wine
,
and
then
let
it
seeth
a
great
while
,
and
put
into
it
two
pence
in
Cloues
bruised
,
let
them
seeth
together
,
for
it
will
take
away
the
sent
of
Honie
,
and
when
it
is
sodden
take
it
off
,
and
set
it
by
till
it
be
thorow
cold
;
then
take
foure
gallons
of
Milke
and
order
it
as
before
,
and
then
put
all
into
your
Wine
and
all
to
beate
it
;
and
(
if
you
can
)
role
it
,
for
that
is
the
best
way
;
then
stop
it
close
&
let
it
lie
,
and
that
wil
make
it
pleasant
.
Of
what
countries
Wines
are
by
their
names
.
The
Wines
that
be
made
in
Burdeaux
are
called
Gascoine
Wines
,
and
you
shall
know
them
by
their
Hazell
hoopes
,
and
the
most
be
full
gadge
and
sound
Wines
.
The
Wines
of
the
hie
countries
,
and
which
is
called
Hie-country
wine
,
are
made
some
thirtie
or
fortie
miles
beyond
Burdeaux
,
and
they
come
not
downe
so
soone
as
the
other
;
for
if
they
doe
,
they
are
all
forfeited
,
and
you
shall
know
them
euer
by
their
hazell
hoopes
,
and
the
leghth
gage
lackes
.
Then
haue
you
Wines
that
be
called
Gallaway
both
in
Pipes
and
Hogsheads
,
and
be
long●
and
lacks
〈◊〉
Cesternes
in
gadge
and
a
halfe
,
and
the
Wines
themselues
are
hie-coloured
.
Then
there
are
other
Wines
which
is
called
White-wine
of
Angulle
,
very
good
Wine
,
and
lacks
little
of
gadge
,
and
that
is
also
in
Pipes
for
the
most
part
,
and
is
quarter
bound
.
Then
there
are
Rochell
wines
,
which
are
also
in
Pipes
long
and
slender
;
they
are
very
small
Hedge-wines
,
sharpe
in
taste
,
and
of
a
pallad
complexions
.
Your
best
Sacke
are
of
Seres
in
Spaine
,
your
smaller
of
Galicia
and
Portugall
;
your
strong
Sacks
are
of
the
Hands
of
the
Canaries
,
and
of
Malligo
;
and
your
Muskadines
and
Malmseys
are
of
many
parts
of
Italy
,
Greece
,
and
some
especiall
Ilands
.
Euerie
Terse
is
in
depth
the
middle
of
the
knot
in
the
midst
.
Notes
of
gadging
of
Wines
,
Oyles
and
Liquors
.
The
depth
of
euery
Hogshead
is
the
fourth
pricke
aboue
the
knot
.
The
depth
of
euery
Puncheon
is
the
fourth
prick
next
to
the
punchener
.
The
depth
of
euery
Sack-Butt
is
the
foure
pricks
next
to
the
puncheon
.
The
depth
of
the
Halfe
Hogshead
is
at
the
lowest
notch
,
and
accounted
one
.
The
depth
of
the
halfe
Terse
is
at
the
second
notch
,
and
is
accounted
two
.
The
depth
of
the
halfe
Hogshead
and
halfe
pipe
,
is
at
the
third
notch
,
and
accounted
three
.
The
depth
of
the
halfe
Butt
is
at
the
forth
notch●
and
accounted
foure
.
-
The
markes
of
gadging
.
1.
The
full
gage
is
marked
thus
.
-
2.
The
halfe
Sesterne
lacking
,
thus
.
-
3.
The
whole
Sesterne
lacking
,
thus
.
-
4.
The
Sesterne
and
halfe
lag
.
-
5.
The
two
Sesternes
thus
.
-
6.
The
two
and
a
halfe
Sesterns
,
thus
.
A
But
of
Malmsey
if
he
be
ful
gadge
,
The
Contents
of
all
manner
of
Gascoyne
wine
,
and
others
.
is
one
hundred
&
twenty
six
gallons
.
And
so
the
tun
is
two
hundred
and
fifty
two
gallons
.
Euery
Sesterne
is
three
gallons
.
If
you
sell
for
twelue
pence
a
gallon
,
the
tun
is
twelue
pound
,
twelue
shillings
.
And
Malmsey
and
Rhenish
wine
at
tenne
pence
the
gallon
,
is
the
tunne
,
ten
pound
.
Eight
pence
the
gallon
,
is
the
tunne
eight
pounds
.
Sixe
pence
the
gallon
,
is
the
tunne
six
pounds
.
Fiue
pence
the
gallon
,
is
the
tunne
fiue
pound
.
Foure
pence
the
gallon
,
is
the
tunne
foure
pound
.
Now
for
Gaswine
wine
there
goeth
foure
hogsheads
to
a
tun
,
&
euery
hogshead
is
sixty
three
gallons
,
the
two
hogsheads
are
one
hundred
twenty
six
gallons
,
and
foure
hogsheads
are
two
hundred
fifty
two
gallons
;
and
if
you
sell
for
eight
pence
the
gallon
,
you
shall
make
of
the
tun
eight
pounds
,
and
so
foorth
looke
how
many
pence
the
gallons
are
,
and
so
many
pounds
the
tunne
is
.
Now
for
Bastard
it
is
at
the
same
rate
,
but
it
laketh
of
gadge
two
Sesternes
and
a
halfe
,
or
three
at
a
pipe
,
and
then
you
must
abate
six
gallons
of
the
price
,
and
so
in
all
other
wines
.
See
that
in
your
choyce
of
Gascoine
wines
you
obserue
,
To
chuse
Gascoyne
wines
.
that
your
Clarret
wines
be
faire
coloured
,
and
bright
as
a
Rubie
,
not
deepe
as
an
Ametist
;
for
though
it
may
shew
strength
,
yet
it
wants
neatnesse
:
also
let
it
bee
sweete
as
a
Rose
or
a
Violet
,
and
in
any
case
let
it
bee
short
;
for
if
it
bee
long
,
then
in
no
wise
meddle
with
it
.
For
your
white
wines
,
see
they
bee
sweete
and
pleasant
at
the
nose
,
very
short
,
cleere
and
bright
and
quick
in
the
taste
.
Lastly
for
your
Red
wine
,
prouide
that
they
bee
deepe
coloured
and
pleasant
,
long
,
and
sweete
,
and
if
in
them
,
or
Clarret
wines
be
any
default
of
colour
,
there
are
remedies
enow
to
amend
and
repaire
them
.
To
remedy
Clarret
wine
that
hath
lost
the
Colour
.
If
your
Clarret
wine
be
faint
,
and
haue
lost
his
colour
;
then
take
a
fresh
hogs-head
with
his
fresh
lees
which
was
very
good
wine
,
and
draw
your
wine
into
the
same
;
then
stop
it
close
&
tight
,
and
lay
it
a
foretake
for
two
or
three
daies
that
the
lees
may
run
through
it
,
then
lay
it
vp
till
it
be
fine
,
and
if
the
colour
bee
not
per●it
,
draw
it
into
a
red
wine
hogshead
,
that
is
new
drawne
with
the
lees
,
&
that
will
colour
of
himselfe
,
and
make
him
strong
;
or
take
a
pound
of
Tournsoll
or
two
,
&
beat
it
with
a
gallon
or
two
of
wine
,
and
let
it
lie
a
day
or
two
,
then
put
it
into
your
hogshead
,
draw
your
wine
againe
,
and
wash
your
clothes
,
then
lay
it
aforetake
all
night
,
and
rowle
it
on
the
morrow
;
then
lay
it
vp
,
and
it
will
haue
a
perfit
colour
.
A
remedy
for
Gascoine
wine
,
that
hath
lost
his
colour
.
And
if
your
Clarret
wine
haue
lost
his
colour
,
take
a
peny
worth
of
Damsens
,
or
els
black
Bullesses
,
as
you
see
cause
,
and
stew
them
with
some
red
wine
of
the
deepest
colour
,
&
make
thereof
a
pound
or
more
of
sirrop
,
and
put
it
into
a
cleane
glasse
,
and
after
into
the
hogshead
of
Clarret
wine
;
and
the
same
may
likewise
doe
vnto
red
wine
if
you
please
.
And
if
your
white
wine
be
faint
,
&
haue
lost
his
colour
,
if
the
wine
haue
any
strength
in
it
;
A
remedy
for
white
wine
,
that
hath
lost
his
colour
.
take
to
a
hogshead
so
much
as
you
intend
to
put
in
,
out
of
the
said
milke
,
and
a
handfull
of
Rice
beaten
very
well
,
and
a
little
salt
,
and
lay
him
a
foretake
all
night
,
and
on
the
morning
lay
him
vp
againe
,
and
set
it
abroch
in
any
wise
the
next
wine
you
spend
,
for
it
will
not
last
long
.
For
white
wine
that
hath
lost
his
colour
.
Take
three
gallons
of
new
milke
,
and
take
away
the
Creame
off
it
;
then
draw
fiue
or
six
gallons
of
wine
,
&
put
your
milke
into
the
hogshead
,
&
beate
it
exceeding
well
;
then
fill
it
vp
,
but
before
you
fill
it
vp
,
if
you
can
,
roule
it
,
and
if
it
bee
long
and
small
,
take
halfe
a
pound
of
Roche
Allum
finelie
beaten
into
pouder
,
and
put
into
the
vessell
,
and
let
it
lie
.
Take
and
draw
it
into
new
lees
of
the
one
nature
,
A
remedy
for
Clarret
,
or
white
wine
that
drinks
foule
.
and
then
take
a
dozen
of
new
pippins
,
and
pare
them
,
and
take
away
the
choares
,
and
then
put
them
in
,
and
if
that
will
not
serue
,
take
a
handfull
of
the
Oake
of
Ierusalem
,
and
stampe
it
,
then
put
it
into
your
wine
,
and
beate
it
exceeding
well
,
and
it
will
not
onely
take
away
the
foulnesse
,
but
also
make
it
haue
a
good
sent
at
the
nose
.
If
your
Red
wine
drinke
fainte
,
For
red
wine
that
drinke
faint
.
then
take
a
hogshead
that
Allegant
hath
been
in
with
the
lees
also
,
and
draw
your
wine
into
it
,
and
that
will
refresh
it
well
,
and
make
the
wine
wel
coloured
;
or
otherwise
draw
it
close
to
fresh
lees
,
and
that
will
recouer
it
againe
,
and
put
to
it
three
or
foure
gallons
of
Allegant
,
and
turne
it
on
his
lees
.
If
your
Red
wine
lacke
colour
,
For
red
wine
that
wants
colour
.
then
take
out
foure
gallons
,
and
put
in
foure
gallons
of
Allegant
,
and
turne
him
on
his
lees
,
and
the
Bung
vp
,
and
his
colour
will
returne
,
and
be
faire
.
Take
a
good
But
of
Malmsey
,
To
make
Tyre
.
and
ouerdraw
it
a
quarter
or
more
,
and
fill
him
vp
with
fat
Bastard
,
and
with
Cute
a
gallon
and
more
,
then
parrell
him
as
you
did
your
Malmsey
.
Yow
shall
in
all
points
dresse
him
,
If
Ossey
compleate
,
or
Caprock
haue
lost
their
colour
.
as
you
did
dresse
your
Sacke
,
or
white
wine
in
the
like
case
,
and
parrell
him
,
and
then
set
him
abroach
:
And
thus
much
touching
wines
of
all
sorts
,
and
the
true
vse
and
ordering
of
them
,
so
farre
foorth
as
belongeth
to
the
knowledge
,
and
profit
of
our
English
Hous-wife
.
CHAP
III.
Of
Wooll
,
Hempe
,
Flaxe
and
Cloth
,
and
Dying
of
colours
,
of
each
seuerall
substance
,
with
all
the
knowledges
belonging
thereto
.
OVr
English
Hous-wife
after
her
knowledge
of
preseruing
,
and
feeding
her
family
,
must
learne
also
how
out
of
her
owne
indeauours
,
shee
ought
to
cloath
them
outwardly
&
inwardly
;
outwardly
for
defence
from
the
cold
and
comelinesse
to
the
person
;
and
inwardly
,
for
cleanlinesse
and
neatnesse
of
the
skinne
,
whereby
it
may
be
kept
from
the
filth
of
sweat
,
or
vermine
;
the
first
consisting
of
woollen
cloth
,
the
latter
of
linnen
.
Of
mak●ng
woollen
cloth
.
To
speake
then
first
of
the
making
of
woollen
cloth
,
it
is
the
office
of
the
Husbandman
at
the
sheering
of
his
sheepe
,
to
bestow
vpon
the
Hous-wife
such
a
competent
proportion
of
wooll
,
as
shall
bee
conuenient
for
the
clothing
of
his
family
;
which
wooll
as
soone
as
shee
hath
receiued
it
,
shee
shall
open
,
and
with
a
paire
of
sheeres
(
the
fleece
lying
as
it
were
whole
before
her
)
shee
shall
cut
away
all
the
course
lockes
,
pitch
,
brands
,
tarr'd
lockes
,
and
other
feltrings
,
and
lay
them
by
themselues
for
course
Couerlids
,
or
the
like
:
then
the
rest
so
cleansed
shee
shall
breake
into
peeces
,
Of
toasing
wooll
.
and
tose
it
euery
locke
by
locke
,
that
is
,
with
her
hands
open
,
and
so
diuide
the
wooll
so
,
as
not
any
part
thereof
may
be
feltred
or
close
together
,
but
all
open
and
loose
;
then
so
much
of
the
wooll
as
shee
intends
to
spinne
white
,
shee
shall
put
by
it selfe
,
and
the
rest
which
she
intends
to
put
into
colours
she
shall
waigh
vp
,
and
diuide
into
seuerall
quantities
,
according
to
the
proportion
of
the
webbe
which
shee
intends
to
make
,
and
put
euery
one
of
them
into
particular
bagges
made
of
netting
,
with
talies
or
little
peeces
of
wood
fixed
vnto
them
,
with
priuy
markes
thereon
both
for
the
waight
,
the
colour
,
and
the
knowledge
of
the
same
wooll
when
the
first
colour
is
altred
:
The
dying
of
wooll
.
this
done
,
she
shall
if
she
please
send
them
vnto
the
Dyers
,
to
bee
dyed
after
her
own
fancy
;
yet
for
as
much
as
I
would
not
haue
our
English
Hous-wife
ignorant
in
any
thing
meete
for
her
knowledge
,
I
will
shew
her
heere
before
I
proceede
any
further
,
how
shee
shall
dye
her
wooll
her selfe
into
any
colour
meete
for
her
vse
.
First
then
to
dye
wooll
blacke
,
To
die
wooll
blacke
.
you
shall
take
two
pound
of
galles
,
and
bruise
them
,
then
take
halfe
so
much
of
the
best
greene
coperas
,
and
boile
them
both
together
in
two
gallons
of
running
water
;
then
shall
you
put
your
wool
therein
and
boile
it
,
so
done
,
take
it
foorth
and
drie
it
.
If
you
will
dye
your
wooll
of
a
bright
haire
colour
:
To
die
wooll
of
haire
colour
.
first
boile
your
wooll
in
Allum
and
water
;
then
take
it
foorth
,
and
when
it
is
cold
,
take
Chamber-lie
and
Chimnie
soote
,
and
mixing
them
together
well
,
boile
your
wooll
againe
therein
,
and
stirre
it
exceeding
well
about
,
then
take
it
foorth
,
and
lay
it
where
it
may
conueniently
drie
.
If
you
would
dye
your
wooll
into
a
perfect
redde
colour
,
To
die
wooll
redde
.
set
on
a
panne
full
of
water
,
when
it
is
hot
put
in
a
pecke
of
wheate
branne
,
and
let
it
boile
a
little
;
then
put
it
into
a
tubbe
,
and
put
twice
as
much
cold
water
vnto
it
,
and
let
it
stand
vntill
it
bee
a
weeke
old
:
hauing
done
so
;
then
shall
you
put
to
tenne
pounds
of
wooll
,
a
pound
of
Allum
,
then
heate
your
liquor
againe
,
and
put
in
your
Allum
,
and
so
soone
as
it
is
melted
,
put
in
your
wooll
,
and
let
it
boile
the
space
of
an
houre
:
Then
take
it
out
againe
,
and
then
set
on
more
bran
and
water
:
Then
take
a
pound
of
Madder
,
and
put
in
your
Madder
when
the
liquor
is
hot
:
when
the
Madder
is
broken
,
put
in
the
Wooll
and
open
it
,
and
when
it
commeth
to
be
very
hot
,
then
stirre
it
with
a
staffe
,
and
then
take
it
out
and
wash
it
with
faire
water
;
then
set
on
the
pan
againe
with
faire
water
,
and
then
take
a
pound
of
Saradine
bucke
,
and
put
it
therein
,
and
let
it
boile
the
space
of
an
egge
seething
:
then
put
in
the
wooll
,
and
stirre
it
three
or
foure
times
about
,
and
open
it
well
.
To
die
wooll
blew
.
To
die
wooll
blew
;
take
good
stoore
of
old
Chamber
lie
,
and
set
it
on
the
fire
;
then
take
halfe
a
pound
of
blew
Neale
,
and
beate
it
small
in
a
Morter
;
and
then
put
it
into
the
Lie
;
and
when
it
seethes
put
in
your
wooll
.
To
die
a
Puke
.
To
die
wooll
of
a
puke
colour
,
take
Galles
,
and
beate
them
very
small
in
a
Morter
,
put
them
into
faire
seething
water
,
and
boile
your
wooll
or
your
cloth
therein
,
and
boile
them
the
space
of
halfe
an
houre
:
then
take
them
vp
,
and
put
in
your
Copperas
into
the
same
liquor
:
then
put
in
your
wooll
againe
,
and
doing
thus
once
or
twice
,
it
will
be
sufficient
.
To
die
a
Sinder
colour
.
If
you
will
die
your
wooll
of
a
finder
colour
,
you
shall
put
your
red
wooll
into
your
puke
liquour
;
and
then
it
will
failelesse
be
of
a
sinder
colour
.
To
die
green
or
yellow
.
If
you
will
die
your
wooll
either
green
or
yellow
,
then
boile
your
Woodward
in
faire
water
,
then
put
in
your
wooll
or
cloth
,
and
that
wooll
which
you
put
in
white
,
will
be
yellow
:
and
that
wooll
which
you
put
in
blew
will
be
green
,
and
all
this
with
one
liquor
;
prouided
that
each
be
first
boiled
in
Allom.
Handling
of
wooll
after
dying
.
When
you
haue
thus
dyed
your
worke
into
those
seuerall
colours
meet
for
your
purpose
,
and
haue
also
dried
it
well
:
then
you
shall
take
it
foorth
,
and
toase
it
ouer
againe
as
you
did
before
:
for
the
first
toasing
was
to
make
it
receiue
the
colour
or
die
:
this
second
is
to
receiue
the
oile
,
and
make
it
fit
for
spinning
;
which
assoone
as
you
haue
done
,
The
mixing
of
colours
.
you
shall
mixe
your
colours
together
,
wherein
you
are
to
note
that
the
best
medley
,
is
that
which
is
compounded
of
two
colours
only
;
as
a
light
colour
,
and
a
darke
:
for
to
haue
more
is
but
confusion
,
and
breeds
no
pleasure
,
but
distraction
to
the
fight
therefore
for
the
proportion
of
your
mixtures
,
you
shall
euer
take
two
parts
of
the
darker
colour
,
and
but
a
third
part
of
the
light
.
As
for
example
,
your
web
containes
twelue
pound
,
and
the
colours
are
red
and
greene
to
you
shall
then
toke
eight
pound
of
the
greene
wooll
,
and
but
foure
pound
of
the
red
;
and
so
of
any
other
colours
where
there
is
difference
of
brightnes
.
But
if
it
be
so
that
you
will
needs
haue
your
cloth
of
three
colours
,
Mixing
of
three
colours
as
of
two
darke
and
one
light
,
or
two
light
and
one
darke
:
As
thus
,
you
will
haue
Crimson
,
yellow
,
and
puke
;
you
shall
take
of
the
Crimson
and
yellow
of
each
two
pound
,
and
of
the
puke
eight
pound
:
for
this
is
two
light
colours
to
one
darke
;
but
if
you
will
take
a
puke
;
a
greene
and
an
orenge
tawny
wich
is
too
darke
,
and
one
light
;
then
you
shall
take
of
the
puke
and
greene
,
and
the
orenge
tawny
of
each
a
like
quantity
;
that
is
to
say
,
of
either
foure
pounds
,
when
you
haue
equally
diuided
your
proportions
;
then
you
shall
spread
vpon
the
ground
a
sheete
,
and
vpon
the
same
first
lay
a
thinne
layre
or
bed
of
your
darker
colour
,
all
of
one
euen
thicknesse
:
then
vpon
the
same
layre
,
lay
another
much
thinner
of
the
brighter
quantity
,
being
so
neere
as
you
can
guesse
it
,
hardly
half
so
much
as
the
darker
:
then
couer
it
ouer
with
another
layre
of
the
sad
colour
or
colours
againe
,
then
vppon
it
another
of
the
bright
againe
:
And
thus
lay
layre
vpon
layre
till
all
your
wooll
be
spread
;
then
beginning
at
one
end
role
vp
round
and
hard
together
the
whole
bed
of
wooll
;
and
then
causing
one
to
kneele
hard
vpon
the
roule
,
that
it
may
not
stirre
nor
open
,
with
your
hands
toase
,
and
pull
out
all
the
wooll
in
small
pieces
:
And
then
taking
a
paire
of
stocke
Cards
sharpe
and
large
,
and
bound
fast
to
a
forme
,
or
such
like
thing
,
and
on
the
same
Combe
,
and
Carde
ouer
all
the
wooll
,
till
you
see
it
perfectly
,
and
vndistinctly
mixed
together
,
and
that
indeed
it
is
become
one
intire
colour
of
diuers
without
spots
,
or
vndeuided
locks
or
knots
;
in
which
doing
you
shall
bee
very
carefull
,
and
heedfull
with
your
eye
:
And
if
you
finde
any
hard
knot
,
or
other
felter
in
the
Wooll
,
which
will
not
open
,
though
it
be
neuer
so
small
,
yet
you
shall
picke
it
out
and
open
it
,
or
else
being
any
other
fault
cast
it
away
:
for
it
is
the
greatest
Art
in
House-wifery
to
mixe
these
wools
right
,
and
to
make
the
Cloth
without
blemish
.
Of
the
oiling
of
wooll
.
Your
wooll
being
thus
mixed
perfectly
together
,
you
shall
then
oile
it
,
or
as
the
plaine
House-wife
termes
it
,
grease
it
:
In
this
manner
being
laid
in
a
round
flat
bed
,
you
shall
take
of
the
best
rape
oile
,
or
for
want
thereof
either
wel
raynd
red
Goose
grease
,
or
Swines
grease
,
&
hauing
melted
it
with
your
hand
sprinkle
it
all
ouer
your
wooll
,
and
worke
it
very
well
into
the
same
:
then
turne
your
wooll
about
,
and
doe
as
much
on
the
other
side
,
till
you
haue
oiled
all
the
wooll
ouer
,
and
that
there
is
not
a
locke
which
is
not
moistened
with
the
same
.
The
quantity
of
Oile
.
Now
for
as
much
as
if
you
shall
put
too
much
oile
vpon
the
wooll
,
you
may
thereby
doe
great
hurt
to
the
web
,
and
make
that
the
thread
will
not
draw
,
but
fal
into
many
pieces
;
you
shall
therefore
be
sure
at
the
first
to
giue
it
little
enough
:
and
taking
some
thereof
,
proue
it
vpon
the
wheele
:
And
if
you
see
it
drawes
drie
,
and
breaketh
,
then
you
may
put
more
oile
vnto
it
;
but
if
it
draw
well
,
then
to
keepe
it
there
without
any
alteration
:
but
because
you
shall
be
a
little
more
certaine
in
the
truth
of
your
proportions
,
you
shall
know
,
that
three
pound
of
grease
or
oile
,
will
sufficiently
annoint
or
grease
ten
pounds
of
wooll
:
And
so
according
to
that
proportion
you
may
oile
what
quantity
you
will
.
After
your
wooll
is
oild
and
annointed
thus
,
Of
the
tumming
of
wooll
.
you
shall
then
tumme
it
;
which
is
,
you
shall
pull
it
foorth
as
you
did
before
,
when
you
mixe
it
,
and
card
it
ouer
againe
vpon
your
Stocke
cards
:
and
then
those
cardings
which
you
strike
off
,
are
called
tummings
,
which
you
shal
lay
by
,
till
it
come
to
spinning
.
There
be
some
Hous-wiues
which
oile
it
as
they
mix
it
,
and
sprinkle
euery
layre
as
they
lay
it
,
and
worke
the
oile
well
into
it
:
and
then
rouling
it
vp
as
before
said
,
pull
it
out
,
and
tumme
it
;
so
that
then
it
goeth
but
once
ouer
the
stocke-Cards
,
which
is
not
amisse
:
yet
the
other
is
more
certaine
,
though
somewhat
more
painefull
.
After
your
wooll
is
thus
mixed
oiled
and
tummed
,
Of
spinning
wooll
.
you
shall
then
Spinne
it
vpon
great
Wooll
wheeles
,
according
to
the
order
of
good
House-wifery
;
the
action
whereof
must
be
got
by
practise
,
and
not
relation
;
onely
this
you
shall
be
carefull
,
to
draw
your
thread
according
to
the
nature
,
&
goodnes
of
your
wooll
,
not
according
to
your
particular
desire
:
for
if
you
draw
a
fine
thread
from
a
wooll
which
is
of
a
course
staple
,
it
will
want
substance
when
it
comes
to
the
Walke
Mill
,
and
either
there
beat
in
pieces
,
or
not
being
able
to
bed
,
and
couer
the
threads
well
,
be
a
cloth
of
a
very
short
lasting
.
So
likewise
if
you
draw
a
course
thread
from
a
wooll
of
a
fine
staple
,
it
will
then
so
much
ouer
thicke
,
that
you
must
either
take
away
a
great
part
of
the
substance
of
your
wooll
in
flockes
;
or
els
let
the
cloth
weare
course
,
and
high
,
to
the
disgrace
of
good
House-wifery
,
and
losse
of
much
cloth
,
which
els
might
haue
been
saued
.
The
diuersities
in
spinning
.
Now
for
the
diuersities
of
spinning
,
although
our
ordinary
English
House-wiues
make
none
at
all
,
but
spin
euery
thread
alike
,
yet
the
better
experienst
make
two
manner
of
spinnings
,
and
two
sorts
of
thread
;
the
one
they
call
warpe
,
the
other
weft
,
or
els
wooffe
;
the
warpe
is
spunne
close
,
round
and
hard
twisted
,
being
strong
and
well
smoothed
,
because
it
runs
thorough
the
sleies
,
and
also
indureth
the
fretting
and
beating
of
the
beame
,
the
weft
is
spunne
open
,
loose
,
hollow
,
and
but
halfe
twisted
;
neither
smoothed
with
the
hand
,
nor
made
of
any
great
strength
,
because
it
but
only
crosseth
the
warpe
,
without
any
violent
straining
,
and
by
reason
of
the
softnesse
thereof
beddeth
closer
,
and
couereth
the
warpe
so
well
,
that
a
very
little
beating
in
the
Mill
bringeth
it
to
perfect
cloth
:
and
though
some
hold
it
lesse
substantiall
then
the
web
,
which
is
all
of
twisted
yarn
,
yet
experience
finds
they
are
deceiued
,
and
that
this
open
weft
keepes
the
Cloth
longer
from
fretting
and
wearing
.
Winding
of
woolle●
yarn●
.
After
the
spinning
of
your
wooll
,
some
Hous-wifes
vse
to
wind
it
from
the
broche
into
round
clewes
for
more
ease
in
the
warping
,
but
it
is
a
labour
may
very
well
be
saued
,
and
you
may
as
well
warpe
it
from
the
broch
as
from
the
clew
,
as
long
as
you
know
the
certaine
waight
,
for
by
that
onely
you
are
to
bee
directed
in
all
manner
of
cloth
making
.
Of
warping
Cloth
.
Now
as
touching
the
warping
of
cloth
,
which
is
both
the
skill
and
action
of
the
Weauer
,
yet
must
not
our
Engglish
House-wife
be
ignorant
therein
,
but
though
the
doing
of
the
thing
be
not
proper
vnto
her
,
yet
what
is
done
must
not
be
beyond
her
knowledge
,
both
to
bridle
the
falshood
of
vnconscionable
workemen
,
and
for
her
owne
satisfaction
,
when
shee
is
rid
of
the
doubt
of
anothers
euill
doings
.
It
is
necessary
then
that
shee
first
cast
by
the
waight
of
her
wooll
,
to
how
many
yards
of
cloth
the
web
will
arise
:
for
if
the
wooll
bee
of
a
reasonable
good
staple
,
and
well
spunne
,
it
will
runne
yard
and
pound
,
but
if
it
be
course
,
it
will
not
runne
so
much
.
Now
in
your
warping
also
,
you
must
looke
how
manie
pounds
you
lay
in
your
warpe
,
and
so
many
you
must
necessarilie
preserue
for
your
weft
;
for
Hus-wifes
say
the
best
cloth
is
made
of
euen
and
euen
;
for
to
dr●ue
it
to
greater
aduantage
is
hurtfull
to
the
cloth
:
there
be
other
obseruations
in
the
warping
of
cloth
;
as
to
number
your
portusses
,
and
know
how
many
goes
to
a
yard
:
to
looke
to
the
closenes
,
and
fulling
of
the
sleie
,
and
such
like
,
which
sometimes
hold
,
and
sometimes
faile
,
according
to
the
art
of
the
Workeman
;
and
therefore
I
will
not
stand
much
vpon
them
;
but
referre
the
Hus-wife
to
the
instruction
of
her
owne
experience
.
Now
after
your
cloth
is
thus
warped
,
Of
weauing
cloth
,
walking
&
dressing
it
.
and
deliuered
vp
into
the
hands
of
the
Weauer
;
the
Hus-wife
hath
finisht
her
labour
:
for
in
the
weauing
,
walking
,
and
dressing
thereof
shee
can
challenge
no
property
more
,
then
to
intreate
them
seuerally
to
discharge
their
duties
with
a
good
conscience
;
that
is
to
say
,
that
the
Weauer
weaue
it
close
,
strong
,
and
true
,
that
the
Walker
or
Fuller
,
mill
it
carefully
,
and
looke
well
to
his
scowring-earth
,
for
feare
of
beating
holes
into
the
cloth
;
and
that
the
Clothworker
,
or
Shereman
burle
,
and
dresse
it
sufficiently
,
neither
cutting
the
wooll
too
vnreasonable
high
,
whereby
the
cloth
may
weare
rough
,
nor
too
low
,
lest
it
appeare
thread
bare
ere
it
come
out
of
the
hands
of
the
Tailor
.
These
things
forewarnd
and
performed
,
the
cloth
is
then
to
bee
vsed
at
your
pleasure
.
Of
linnen
cloath
.
The
next
thing
to
this
,
which
our
English
Hous-wife
must
be
skilfull
in
the
making
of
all
sorts
of
linnen
cloth
,
whether
it
bee
of
hemp
or
flaxe
,
for
from
those
two
only
is
the
most
principall
cloth
deriued
,
and
made
both
in
this
,
and
in
other
nations
.
The
ground
best
to
sow
hemp
on
.
And
first
touching
the
soile
fittest
to
sow
hempe
vpon
,
it
must
be
a
rich
mingle
earth
of
clay
and
sand
,
or
clay
and
grauell
well
tempered
:
and
of
these
the
best
serueth
best
for
the
purpose
,
for
the
simple
clay
,
or
the
simple
sand
are
nothing
so
good
;
for
the
first
is
too
tough
,
too
rich
,
&
too
heauy
,
bringeth
foorth
al
bun
,
&
no
rinde
,
the
other
is
too
barren
,
too
hot
,
&
too
light
,
&
bringeth
forth
such
slender
withered
increase
,
that
it
is
nothing
neere
worth
the
labor
:
briefly
then
the
best
earth
is
the
best
mixt
ground
which
Husband-men
cal
the
red
hazel
ground
,
being
wel
ordered
&
manured
:
and
of
this
earth
a
principall
place
to
sow
hempe
on
,
is
in
old
stackeyards
,
or
other
places
kept
in
the
winter
time
for
the
laire
of
sheep
or
cattell
,
when
your
ground
is
either
scarse
,
or
formerly
not
imploid
to
that
purpose
;
but
if
it
be
where
the
ground
is
plenty
,
and
only
vsed
thereunto
,
as
in
Holland
,
in
Lincolneshire
,
the
I
le
of
Apham
,
and
such
like
places
,
then
the
custome
of
the
country
will
make
you
expert
enough
therein
:
there
bee
some
that
will
preserue
the
ends
of
their
corne
lands
,
which
but
vpon
grasse
for
to
sow
hempe
or
flax
thereon
,
and
for
that
purpose
will
manure
it
well
with
sheepe
;
for
whereas
corne
which
butteth
on
grasse
hads
,
where
cattel
are
teathered
is
commonly
destroied
,
and
no
profit
issuing
from
a
good
part
thereof
;
by
this
meanes
,
that
wich
is
sowen
will
bee
more
lafe
and
plentifull
,
and
that
which
was
destroied
,
will
beare
a
commodity
of
better
valew
.
Now
for
the
tillage
or
ordering
of
the
ground
where
you
sow
hempe
or
flaxe
,
The
tillage
of
the
ground
.
it
would
in
al
points
be
like
vnto
that
where
you
sow
barlie
,
or
at
the
least
as
often
broke
vp
,
as
you
doe
when
you
sow
fallow
wheat
,
which
is
thrice
at
least
,
except
it
bee
some
very
mellow
,
and
ripe
mould
,
as
stackyards
,
and
vsuall
hempelands
be
,
and
then
twice
breaking
vp
is
sufficient
;
that
is
to
say
,
about
the
latter
end
of
February
,
and
the
latter
end
of
Aprill
;
at
which
time
you
shall
sow
it
:
Of
sowing
of
hempe
or
flaxe
,
and
herein
is
to
bee
noted
,
that
you
must
sow
it
reasonable
thicke
with
good
sound
and
perfect
seed
,
of
which
the
smoothest
,
roundest
,
and
brightest
with
least
dust
in
is
the
best●
you
must
not
lay
it
too
deepe
in
the
Earth
,
but
you
must
couer
it
close
,
light
,
and
with
so
fine
a
mould
as
you
can
possible
breake
with
your
Harrowes
,
clotting-beetles
,
or
sleighting
:
then
till
you
see
it
appeare
aboue
the
earth
,
you
must
haue
it
exceedingly
carefully
tended
,
especially
an
houre
or
two
before
Sun
rise
,
and
as
much
before
it
set
,
from
birds
and
other
vermine
,
which
wil
otherwise
picke
the
seed
out
of
the
earth
,
and
so
deceiue
you
of
your
profit
.
Now
for
the
weeding
of
hempe
,
Of
weeding
hempe
and
flaxe
.
you
may
saue
the
labour
,
because
it
is
naturally
of
it selfe
swift
of
growth
,
rough
,
and
venemous
to
any
thing
that
growes
vnder
it
,
and
will
sooner
of
its
own
accord
destroy
those
vnwholsome
weeds
then
by
your
labour
:
But
for
your
Flaxe
or
line
which
is
a
great
deale
more
tender
,
and
of
harder
encrease
,
you
shall
as
occasion
serueth
weed
it
,
and
trimme
it
,
especially
if
the
weeds
ouer
grow
it
,
but
not
otherwise
:
for
if
it
once
get
aboue
the
weeds
,
then
it
will
saue
it selfe
.
Touching
the
pulling
of
Hempe
or
Flaxe
,
The
pulling
of
hempe
or
flaxe
.
which
is
the
manner
of
gathering
of
the
same
:
you
shall
vnderstand
that
it
must
bee
pulled
vp
by
the
rootes
,
and
not
cut
as
Corne
is
,
either
with
sithe
or
hooke
:
and
the
best
time
for
the
pulling
of
the
same
is
,
when
you
see
the
leaues
fall
downeward
,
or
turne
yellow
at
the
tops
,
for
then
it
is
full
ripe
,
and
this
for
the
most
part
will
be
in
Iuly
,
and
about
Mary
Maudlins
day
.
I
speake
now
touching
the
pulling
of
hemp
for
cloth
:
but
if
you
intend
to
saue
any
for
seed
,
then
you
shall
haue
the
principall
bunnes
,
and
let
them
stand
till
it
be
the
latter
end
of
August
,
or
sometimes
till
mid
September
following
:
and
then
seeing
the
seed
turned
browne
and
hard
,
you
may
gather
it
,
for
if
it
stand
longer
,
it
will
shed
suddenly
:
as
for
flax
,
which
ripeneth
a
little
after
the
hempe
,
you
shall
pull
it
as
soone
as
you
see
the
seed
turne
browne
,
and
bend
the
head
to
the
earth-ward
,
for
it
will
afterward
ripen
of
it selfe
as
the
bunne
drieth
.
The
ripening
of
hemp
and
flaxe
.
Now
for
the
ripening
,
and
seasoning
of
Hempe
or
Flaxe
,
you
shall
so
soone
as
you
haue
pulled
it
,
lay
it
all
along
flat
,
and
thinne
vpon
the
ground
,
for
a
night
and
a
day
at
the
most
,
and
no
more
;
and
then
as
Hous-wifes
call
it
,
tie
it
vp
in
baites
,
and
reare
them
vpright
till
you
can
conueniently
carry
it
to
the
water
,
which
would
be
done
as
speedily
as
may
bee
.
Now
there
be
some
which
ripen
their
Hempe
and
Flaxe
vpon
the
ground
where
it
grew
,
by
letting
it
lie
thereon
to
receiue
dewes
and
raine
,
and
the
moistnesse
of
the
earth
,
till
it
bee
ripe
;
but
this
is
a
vile
and
naughty
way
of
ripening
,
it
making
the
Hempe
or
Flaxe
blacke
,
rough
,
and
often
rotten
:
therefore
I
would
wish
none
to
vse
it
,
but
such
as
necessity
compelleth
therunto
,
and
then
to
be
carefull
to
the
often
turning
thereof
,
for
it
is
the
ground
onely
which
rots
it
.
The
watering
of
hemp
or
flaxe
.
Now
for
the
watring
of
the
Hempe
or
Faxe
,
the
best
water
is
the
running
streame
,
and
the
worst
the
standing
pit
;
yet
because
Hempe
is
a
poisonous
thing
,
and
infecteth
the
water
;
and
destroyeth
all
kinde
of
Fish
,
it
is
more
fit
to
employ
such
pits
and
ditches
as
are
least
subiect
to
annoiance
,
except
you
liue
neere
some
great
broad
and
swift
streame
,
and
then
in
the
shallow
parts
thereof
,
you
may
water
without
danger
:
touching
the
manner
of
the
watering
thereof
,
you
shall
according
to
the
quantity
,
knocke
fowre
or
six
strong
stakes
into
the
bottome
of
the
water
,
and
set
them
square-wise
,
then
lay
your
round
baits
or
bundles
of
Hempe
downe
vnder
the
water
,
the
thick
end
of
one
bundle
one
way
,
and
the
thick
ends
of
another
bundle
another
way
;
and
so
lay
baite
vpon
baite
till
you
haue
laid
in
all
,
and
that
the
water
couereth
them
all
ouer
;
then
you
shall
take
ouer-lyers
of
wood
,
and
binding
them
ouerthwart
to
the
stakes
,
keepe
the
Hempe
downe
close
,
and
especially
at
the
foure
corners
;
then
take
great
stones
,
grauell
,
and
other
heauy
rubbish
,
and
lay
it
betweene
,
The
time
it
shall
lie
in
the
water
.
and
ouer
the
ouer-lyers
,
and
so
couer
the
Hempe
close
that
it
may
by
no
meanes
stirre
,
and
so
let
it
continue
in
the
water
foure
daies
and
nights
,
if
it
be
in
a
running
water
,
but
if
it
be
in
a
standing
water
,
then
longer
,
and
then
take
out
one
of
the
vppermost
baits
and
wash
it
;
and
if
in
the
washing
you
see
the
leafe
come
of
,
then
you
may
be
assured
the
hemp
is
watred
enough
:
as
for
flax
,
les
time
will
serue
it
,
and
it
will
shed
the
leafe
in
three
nights
.
When
your
Hemp
or
Flaxe
is
thus
watred
enough
,
Of
washing
out
of
Hempe
or
Flaxe
.
you
shall
take
off
the
grauell
,
stones
,
ouer-lyers
of
wood
,
and
vnloosing
it
from
the
stakes
,
take
and
wash
out
euery
baite
or
bundle
seuerall
by
it selfe
,
and
rub
it
exceeding
cleane
,
leauing
not
a
leafe
vpon
it
,
nor
any
filth
within
it
;
then
set
it
vpon
the
drie
earth
vpright
that
the
water
may
drop
from
it
,
which
done
,
load
it
vp
,
&
carry
it
home
,
and
in
some
open
Close
or
peece
of
ground
reare
it
vpright
either
against
hedges
,
pales
,
walls
,
backsides
of
houses
,
or
such
like
,
where
it
may
haue
the
full
strength
,
or
reflection
of
the
sun
,
and
being
thoroughly
dried
,
then
house
it
;
yet
there
be
some
Hous-wiues
which
as
soon
as
their
Hempe
comes
from
the
water
,
will
not
reare
it
vpright
,
but
lay
it
vpon
the
ground
flat
&
thin
for
the
space
of
a
fortnight
,
turning
it
at
the
end
of
euery
two
daies
;
first
on
the
one
side
,
then
on
the
other
,
&
then
after
reare
it
vpright
,
drie
it
,
&
so
house
it
,
and
this
hous-wifery
is
good
&
orderly
.
Speciall
ordering
of
Flaxe
.
Now
although
I
haue
hitherto
ioyned
Hempe
and
Flaxe
together
,
yet
you
shal
vnderstand
that
there
are
some
particular
differences
betweene
them
;
for
whereas
your
Hemp
may
within
a
night
or
two
after
the
pulling
be
caried
to
the
water
,
your
flaxe
may
not
,
but
must
be
reared
vp
,
and
dried
and
withered
a
week
or
more
to
ripen
the
seed
,
which
done
,
you
must
take
ripple
combs
,
and
ripple
your
flaxe
ouer
,
which
is
the
beating
,
or
breaking
off
from
the
stalks
the
round
bels
or
bobs
,
which
containe
the
seed
which
you
must
preserue
in
some
drie
vessell
or
place
,
till
the
spring
of
the
yeere
,
and
then
beate
it
,
or
thresh
it
for
your
vse
,
and
when
your
Flaxe
or
line
is
ripled
,
then
you
must
send
it
to
the
water
as
aforesaid
.
The
braking
for
Hempe
Flaxe
.
After
your
Hempe
or
Flaxe
hath
been
watered
,
dried
,
&
housed
,
you
may
then
at
your
pleasure
breake
it
,
which
is
in
a
brake
of
wood
(
whose
proportion
is
so
ordinary
,
that
euery
one
almost
knowes
them
)
breake
and
beate
out
the
drie
bun
,
or
kexe
of
the
Hempe
and
Flaxe
from
the
rinde
which
couers
it
,
and
when
you
brake
either
,
you
shall
do
it
,
as
neer
as
you
can
,
on
a
faire
drie
sun-shine
day
,
obseruing
to
set
foorth
your
hemp
and
Flaxe
,
and
spread
it
thin
before
the
sun
,
that
it
may
be
as
drie
as
tinder
before
it
come
to
the
brake
;
for
if
either
in
the
lying
close
together
it
shall
giue
againe
or
sweat
,
or
through
the
moistnesse
of
the
ayre
or
place
where
it
lies
receiues
any
dampishnesse
,
you
must
necessarily
see
it
dried
sufficiently
againe
,
or
else
it
will
neuer
brake
well
,
nor
the
bun
breake
and
part
from
the
rinde
in
order
as
it
should
:
therfore
if
the
weather
be
not
seasonable
,
The
drying
of
hemp
or
flaxe
.
and
your
need
much
to
vse
your
hempe
or
flaxe
,
you
shall
then
spread
it
vpon
your
kilne
,
and
making
a
soft
fire
vnder
it
,
drie
it
vpon
the
same
,
and
then
brake
it
:
yet
for
as
much
as
this
is
oft-times
dangerous
,
&
much
hurt
hath
bin
receiued
thereby
through
casualty
of
fire
,
I
would
wish
you
to
stick
foure
stakes
in
the
earth
at
least
fiue
foote
aboue
ground
,
and
laying
ouer
them
small
our-layers
of
wood
,
and
open
fleaks
or
hurdles
vpon
the
same
,
spread
your
Hempe
,
and
also
reare
some
round
about
it
all
,
but
at
one
open
side
;
then
with
straw
,
small
shauing
,
or
other
light
drie
wood
make
a
soft
fire
vnder
the
same
,
and
so
drie
it
,
and
brake
it
,
and
this
is
without
all
danger
or
mistrust
of
euill
;
and
as
you
brake
it
,
you
shall
open
and
looke
into
it
,
euer
beginning
to
brake
the
roote
ends
first
;
When
it
is
brak't
enough
,
and
when
you
see
the
bun
is
sufficiently
crusht
,
falne
away
,
or
at
the
most
hangeth
but
in
very
small
shiuers
within
the
Hempe
or
Flaxe
,
then
you
shall
say
it
is
brak't
enough
,
and
then
tearming
that
which
you
called
a
baite
or
bundle
before
,
now
a
strike
,
you
shall
lay
them
together
and
so
house
them
,
keeping
in
your
memorie
either
by
score
or
writing
,
how
many
strikes
of
Hempe
,
and
how
many
strikes
of
flaxe
you
brake
vp
euery
day
.
Now
that
your
Hempe
or
Flaxe
may
brake
so
much
the
better
,
Diuersity
of
brakes
.
you
must
haue
for
each
seuerall
sort
two
seuerall
brakes
,
which
is
an
open
and
wide
toothed
,
or
nicktbrake
,
and
a
close
and
straight
toothed
brake
:
the
first
being
to
crush
the
bun
,
and
the
latter
to
beate
it
forth
.
Now
for
Flax
you
must
take
first
that
which
is
the
straitest
for
the
Hempe
,
and
then
after
one
of
purpose
,
much
straighter
and
sharper
for
the
bunne
of
it
being
more
small
,
tough
and
thinne
,
must
necessarily
be
broken
into
much
lesse
peeces
.
Of
swingling
hempe
and
flaxe
.
After
your
Hempe
and
Flaxe
is
brak't
,
you
shall
then
swingle
it
,
which
is
vpon
a
swingle
tree
block
made
of
an
halfe
inch
boord
about
fowre
foote
aboue
ground
,
and
set
vpon
a
strong
foot
or
stocke
,
that
will
not
easily
moue
and
stirre
,
as
you
may
see
in
any
Hous-wiues
house
whatsoeuer
better
then
my
words
can
expresse
;
and
with
a
peece
of
wood
called
the
swingle
tree
dagger
,
and
made
in
the
shape
and
proportion
of
an
old
dagger
with
a
reasonable
blunt
edge
;
you
shall
beate
out
all
the
loose
buns
and
shiuers
that
hang
in
the
Hempe
or
Flaxe
,
opening
and
turning
it
from
one
end
to
the
other
,
till
you
haue
left
no
bunne
or
shiuer
to
be
perceiued
therein
,
and
then
strike
a
twist
,
and
fould
in
the
midst
,
which
is
euer
the
thickest
part
of
the
strike
,
lay
them
by
till
you
haue
swingled
all
;
the
generall
profit
whereof
,
is
not
onely
the
beating
out
of
the
hard
bunne
,
but
also
an
opening
,
and
softning
of
the
teare
,
whereby
it
is
prepared
and
made
ready
for
the
maker
.
Vse
of
swingle
tree
first
●urds
.
Now
after
you
haue
swingled
your
Hempe
and
Flaxe
ouer
once
,
you
shall
take
and
shake
vp
the
refuse
stuffe
,
which
you
beate
from
the
same
seuerally
,
and
not
only
it
,
but
the
tops
and
knots
,
and
halfe
brak't
buns
which
fall
from
the
brake
also
,
and
drying
them
againe
cause
them
to
bee
very
well
thresht
with
flayles
,
and
then
mixing
them
with
the
refuse
which
fell
from
the
swingle
tree
,
dresse
them
all
well
with
threshing
and
shaking
,
till
the
buns
be
cleane
driuen
out
of
them
;
and
then
lay
them
in
some
safe
drie
place
till
occasion
of
vse
:
these
are
called
swingle
tree
hurds
,
and
that
which
comes
from
the
hemp
will
make
window-cloth
,
and
such
like
course
stuffe
,
and
that
which
comes
from
the
flax
being
a
little
towed
again
in
a
paire
af
wooll
cards
will
make
a
course
hardingl
But
to
proceed
forward
in
the
making
of
cloth
;
The
second
swingling
.
after
your
hemp
or
flax
hath
bin
swingled
once
ouer
,
which
is
sufficient
for
the
market
,
or
for
ordinary
sale
,
you
shal
then
for
cloth
swingle
it
ouer
the
second
time
,
and
as
the
first
did
beat
away
the
bun
,
and
soften
the
rinde
,
so
this
shall
break
and
diuide
,
and
prepare
it
fit
for
the
heckle
;
&
hurds
which
are
this
second
time
beaten
off
,
you
shall
also
saue
;
for
that
of
the
hemp
(
being
toased
in
wool
cards
)
wil
make
a
good
hempen
hurden
)
&
that
comming
from
the
flaxe
(
vsed
in
that
manner
)
a
flax
hurden
better
then
the
former
.
After
the
second
swingling
of
your
Hempe
,
Of
beating
hempe
.
and
that
the
hurds
thereof
haue
been
laid
by
,
you
shall
take
the
strikes
,
and
diuiding
them
into
dozens
,
or
halfe
dozens
,
make
them
vp
to
great
thicke
roles
,
and
then
as
it
were
broaching
them
,
or
spitting
them
vpon
long
stickes
,
set
them
in
the
corner
of
some
chimney
,
where
they
may
receiue
the
heate
of
the
fire
,
and
there
let
them
abide
,
till
they
bee
dried
exceedingly
,
then
take
them
,
and
laying
them
in
a
round
trough
made
for
the
purpose
,
so
many
as
may
conueniently
lie
therein
,
and
there
with
beetles
beat
them
exceedingly
,
till
they
handle
both
without
&
within
as
soft
and
pliant
as
may
be
,
without
any
hardnesse
or
roughnesse
to
be
felt
or
perceiued
;
then
take
them
from
the
trough
,
and
open
the
roler
,
and
diuide
the
strikes
seuerally
as
at
the
first
,
and
if
any
be
insufficiently
beaten
,
role
them
vp
,
and
beat
them
ouer
as
before
.
When
your
Hempe
hath
been
twice
swingled
,
Of
heckling
hempe
.
dried
,
and
beaten
,
you
shal
then
bring
it
to
the
heckle
,
which
instrument
needeth
no
demonstration
,
because
it
is
hardly
vnknown
to
any
woman
whatsoeuer
;
and
the
first
Heckle
shall
be
course
,
open
and
wide
toothed
,
because
it
is
the
first
breaker
or
diuider
of
the
same
,
and
the
layer
of
the
strikes
euen
&
straight
:
and
the
hurds
which
come
of
this
heckling
you
shall
mixe
with
those
of
the
latter
swingling
,
&
it
will
make
the
cloth
much
better
;
then
you
shall
heckle
it
the
second
time
through
a
good
straight
heckle
made
purposely
for
hemp
,
&
be
sure
to
break
it
very
wel
and
sufficiently
therupon
,
&
saue
both
the
hurds
by
themselues
,
and
the
strikes
by
themselues
in
seuerall
places
.
Now
here
bee
some
very
principall
good
Hus-wiues
,
which
vse
only
but
to
heckle
their
hemp
once
ouer
,
affirming
,
that
if
it
be
sufficiently
dried
and
beaten
,
that
once
going
ouer
through
a
straight
heckle
will
serue
without
more
losse
of
labour
,
hauing
been
twice
swingled
before
.
Dressing
of
hempe
more
fine
.
Now
if
you
intend
to
haue
an
excellent
peece
of
hempen
cloth
,
which
shall
equall
a
peece
of
very
pure
linnen
,
then
after
you
haue
beaten
it
,
as
before
said
,
and
heckled
once
ouer
,
you
shall
then
role
it
vp
againe
,
drie
it
as
before
,
and
beat
it
againe
as
much
as
at
the
first
;
then
heckle
it
through
a
fine
flaxen
heckle
,
and
the
towe
which
falles
from
the
heckle
,
will
make
a
principall
hemping
,
but
the
Teare
it selfe
a
cloth
as
pure
,
as
fine
Hus-wifes
linnen
,
the
indurance
and
lasting
whereof
,
is
rare
&
wonderfull
;
thus
you
see
the
vttermost
art
in
dressing
of
hemp
for
each
seueral
purpose
in
cloth
making
till
it
come
to
the
spinning
.
Of
heckling
flaxe
.
Flax
after
it
hath
been
twice
swingeld
needeth
neither
more
drying
nor
beating
as
hempe
doth
,
but
may
bee
brought
to
the
heckle
in
the
same
manner
as
you
did
hempe
;
onely
the
heckle
must
be
much
finer
and
straiter
;
and
as
you
did
before
the
first
heckle
being
much
courser
then
the
latter
,
holding
the
strike
stiffe
in
your
hand
,
breake
it
very
well
vpon
that
heckell
:
then
the
hurdes
which
come
thereof
,
you
shall
saue
to
make
fine
hurden
cloth
of
,
and
the
strike
it selfe
you
shall
passe
through
a
finer
heckle
;
and
the
hurds
which
come
from
thence
,
you
shall
saue
to
make
fine
midlen
cloth
of
,
and
then
teare
it selfe
for
the
best
linnen
.
To
dresse
Flaxe
for
the
finest
vse
that
may
mee
,
The
dressing
of
flaxe
to
the
finest
vse
as
to
to
make
faire
Holland
cloth
of
great
price
,
or
thread
for
the
most
curious
purpose
,
a
secret
hitherto
almost
concealed
from
the
best
Hus-wifes
;
you
shall
take
your
flaxe
after
it
hath
been
handled
,
as
is
before
shewed
,
and
laying
three
strikes
together
,
plat
them
in
a
plat
of
three
so
hard
and
close
together
as
it
is
possible
,
ioining
one
to
the
end
of
another
,
till
you
haue
platted
so
much
as
you
thinke
conuenient
,
and
then
begin
another
plat●
and
thus
plat
as
many
seueral
plats
as
you
thinke
will
make
a
role
,
like
vnto
one
of
your
Hempe
roules
before
spoke
off
,
and
then
wreathing
them
hard
together
,
make
vp
the
roule●
and
so
many
roules
more
or
lesse
,
according
to
the
purpose
you
dresse
them
for
:
This
done
,
put
the
roules
into
a
hempe
trough
,
and
beat
them
soundly
,
rather
more
then
lesse
the
hempe
:
and
then
open
and
vnplat
it
,
and
diuide
euery
strike
from
other
very
carefully
;
then
heckle
it
through
a
finer
heckle
then
any
formerly
vsed
;
for
of
heckles
there
be
euer
three
sorts
,
and
this
must
be
the
finest
:
and
in
this
heckling
you
must
bee
exceeding
carefull
to
doe
it
gently
,
lightly
,
and
with
good
deliberation
,
least
what
you
heckle
from
it
should
runne
to
knots
,
or
other
hardnes
,
as
it
is
apt
to
doe
:
but
being
done
artificially
as
it
ought
,
you
shall
see
it
looke
,
&
feele
it
handle
like
fine
soft
cotton
,
or
Iersey
wooll
;
and
this
which
thus
looketh
and
feeleth
,
and
falleth
from
the
heckle
,
will
notwithstanding
make
a
pure
fine
linnen
,
and
runne
at
least
two
yards
and
a
halfe
in
the
pound
;
but
the
teare
it selfe
will
make
a
perfect
strong
,
and
most
fine
holland
,
running
at
least
fiue
yards
in
the
pound
.
Of
the
spinning
of
hempe
.
After
your
teare
is
thus
drest
,
you
shall
spinne
it
either
vpon
wheele
or
rocke
,
but
the
wheele
is
the
swifter
way
,
&
the
rocke
maketh
the
finer
thread
;
you
shall
draw
your
thread
according
to
the
nature
of
the
teare
,
and
as
long
as
it
is
euen
,
it
can
not
be
to
small
,
but
if
it
be
vneuen
it
will
ne●er
make
a
durable
cloth
.
Now
for
as
much
as
euery
Hus-wife
is
not
able
to
spinne
her
owne
teare
in
her
owne
house
,
you
shall
make
choice
of
the
best
Spinners
you
can
heare
of
,
and
to
them
put
foorth
your
teare
to
spinne
,
waighing
it
before
it
goe
,
and
waighing
it
after
it
is
spun
and
drie
,
allowing
waight
for
waight
,
or
an
ounce
and
a
halfe
for
wast
at
the
most
:
as
for
the
prises
for
spinning
,
they
are
according
to
the
natures
of
the
country
,
the
finenesse
of
the
teare
,
and
the
dearenesse
of
prouisions
:
some
spinning
by
the
pound
,
some
by
the
lay
,
and
some
by
day
,
as
the
bargaine
shall
be
made
.
Of
reeling
yarne
.
After
your
yarne
is
spunne
vpon
spindles
,
spooles
,
or
such
like
;
you
shall
then
reele
it
vpon
reeles
,
of
which
the
reeles
which
are
hardly
two
foot
in
length
,
and
haue
but
onely
two
contrary
crosse
barres
are
the
best
,
the
most
easie
and
least
to
be
troubled
with
rauelling
;
and
in
the
weauing
of
your
fine
yarne
to
keepe
it
the
better
from
rauelling
,
you
shal
as
you
reele
it
,
with
a
Ley
band
of
a
big
twist
,
diuide
the
slipping
or
skeane
into
diuers
Leyes
,
allowing
to
euery
Ley
80.
threads
,
and
20.
Laies
to
euery
slipping
,
the
yarne
being
very
fine
,
otherwise
lesse
of
both
kinds
:
but
if
you
spinne
by
the
Ley
,
as
at
a
ob.
a
Ley
or
so
,
then
the
ancient
custome
hath
been
to
allow
to
a
reele
which
was
8.
yards
,
all
aboue
160.
threads
to
euery
Ley
,
and
25
Leyes
,
and
sometimes
30
Leyes
to
a
slipping
,
which
will
ordinarily
amount
to
a
pound
or
there
abouts
;
and
so
by
that
you
may
proportion
foorth
the
price
for
any
manner
of
spinning
whatsoeuer
:
for
if
the
best
thus
,
then
the
2.
so
much
bated
;
and
so
accordingly
the
worst
.
After
thus
your
yarne
is
spunne
and
reeld
,
Of
the
scowring
of
yarne
being
in
the
slipping
you
shall
scowre
it●
Therefore
first
to
fetch
out
the
spottes
,
you
shall
lay
it
in
luke
wa●me
water
,
and
let
it
lie
so
three
or
foure
daies
,
each
day
shifting
it
once
,
and
wringing
it
out
,
and
laying
it
in
another
water
of
the
same
nature
;
then
carry
it
to
a
well
or
brooke
,
and
there
rinse
it
,
till
you
see
that
nothing
commeth
from
it
,
but
pure
cleane
water
;
for
whilst
there
is
any
filth
within
it
,
there
will
neuer
be
white
cloth●
which
done
take
a
bucking
tub
,
&
couer
the
bottome
thereof
with
very
fine
Ashen
ashes
:
then
opening
your
slippings
,
Bucking
of
yarne
.
and
spreading
them
,
lay
them
on
those
ashes
;
then
couer
those
slippings
with
ashes
againe
,
then
lay
in
more
slippings
,
and
couer
them
with
ashes
as
before
,
and
thus
lay
one
vpon
another
,
till
all
your
yarne
be
laid
in
;
then
couer
the
vppermost
yarne
with
a
bucking
cloth
,
and
lay
therein
a
pecke
or
two
(
according
to
the
bignes
of
the
tub
)
of
ashes
more
:
then
poure
into
all
through
the
vppermost
cloth
so
much
warme
water
,
till
the
tub
can
receiue
no
more
;
and
so
let
it
stand
al
night
:
the
next
morning
you
shall
set
a
kettle
of
cleane
water
on
the
fire
;
and
when
it
is
warme
,
you
shall
pull
out
the
spigget
of
the
bucking
tubbe
,
and
let
the
water
therein
runne
into
another
cleane
vessell
,
and
as
the
bucking
tubbe
wasteth
,
so
you
shall
fill
it
vp
againe
with
the
warme
water
on
the
fire
;
and
as
the
water
on
the
fire
wasteth
,
so
you
shal
fill
it
vp
againe
with
the
lie
which
commeth
from
the
bucking
tubbe
,
euer
obseruing
to
make
the
lie
hotter
and
hotter
till
it
seeth
;
and
then
when
it
so
seetheth
,
you
shall
as
before
apply
it
with
boiling
lie
,
at
least
foure
houres
together
;
which
is
called
,
the
driuing
of
a
Buck
of
yarne
:
All
which
being
done
you
shall
take
off
the
Bucking-cloth
,
and
then
putting
the
yarne
with
the
lie
ashes
into
large
tubbes
or
boales
,
with
your
hands
as
hot
as
you
can
suffer
it
to
posse
,
and
labor
the
yarne
,
ashes
,
and
lie
a
pretty
while
together
;
then
carry
it
to
a
well
,
riuer
,
or
other
cleane
scouring
water
,
and
there
rinse
it
as
cleane
as
may
be
from
the
ashes
,
Whitening
of
yarne
.
then
take
it
,
and
hang
it
vp
vpon
poales
abroad
in
the
aire
all
day
,
and
at
night
take
the
slippings
downe
,
and
lay
them
in
water
all
night
,
then
the
next
daie
hang
them
vp
again
,
and
if
any
part
of
them
drie
,
then
cast
water
vpon
them
,
obseruing
euer
to
turne
that
side
outmost
which
whiteth
slowest
,
and
thus
doe
at
least
seuen
daies
together
,
then
put
all
the
yarne
againe
into
a
bucking
tub
without
ashes
,
and
couer
it
as
before
with
a
bucking
cloth
,
and
lay
thereupon
good
store
of
fresh
ashes
,
and
driue
that
buck
as
you
did
before
,
with
very
strong
seething
lies
,
the
space
of
half
a
daie
or
more
,
then
take
it
foorth
,
posse
it
,
rinse
it
,
and
hang
it
vp
as
you
did
before
on
the
daies
,
and
laying
it
in
water
on
the
nights
another
weeke
,
and
then
wash
it
ouer
in
faire
water
,
and
so
drie
it
vp
:
other
waies
there
are
of
scouring
and
whiting
of
yarne
;
as
steeping
it
in
branne
and
warme
,
water
,
and
then
boiling
it
with
Ozier
sticks
,
wheat-straw
water
and
ashes
,
and
then
possing
,
rinsing
,
and
bleaching
it
vpon
hedges
,
or
bushes
;
but
it
is
a
foule
and
vncertaine
waie
,
and
I
would
not
wish
any
good
House-wife
to
vse
it
.
Of
winding
yarne
.
After
your
yarne
is
scoured
and
whited
,
you
shall
then
winde
it
vp
into
round
bals
of
a
reasonable
bignesse
,
rather
without
bottomes
then
with
any
at
all
,
because
it
may
deceiue
you
in
the
waight
,
for
according
to
the
pounds
will
arise
your
yards
and
lengths
of
cloth
.
Of
warping
and
weauing
.
After
your
yarne
is
wound
and
waighed
,
you
shall
carry
it
to
the
Weauers
,
and
warpe
it
as
was
before
shewed
for
wollen
cloth
,
knowing
this
,
that
if
your
Weauer
bee
honest
and
skilfull
hee
will
make
you
good
and
perfect
cloth
of
euen
and
euen
,
that
is
iust
the
same
waight
in
weft
that
then
was
in
wrap
;
as
for
the
action
of
weauing
it selfe
,
it
is
the
worke-mans
occupation
,
and
therefore
to
him
I
referre
it
.
After
your
cloth
is
wouen
,
The
scowring
and
whiting
of
Cloth
.
and
the
web
or
webs
come
home
,
you
shall
first
lay
it
to
steepe
in
all
points
as
you
did
your
yarne
,
to
fetch
out
the
soyling
and
other
filth
which
is
gathered
from
the
Weauer
;
then
rinse
it
also
as
you
did
your
yarne
,
then
bucke
it
also
in
lie
and
ashes
as
before
said
,
and
rinse
it
,
and
then
hauing
loops
fixt
to
the
seluedge
of
the
cloth
spread
it
vpon
the
grasse
,
and
stake
it
downe
at
the
vttermost
length
and
breadth
,
and
as
fast
as
it
dries
water
it
againe
,
but
take
heed
you
wet
it
not
too
much
,
for
feare
you
milde
or
rot
it
,
neither
cast
water
vpon
it
till
you
see
it
in
manner
drie
,
and
be
sure
weekely
to
turne
it
first
on
one
side
,
&
then
on
the
other
,
and
at
the
end
of
the
first
weeke
you
shall
buck
it
as
before
in
Lie
and
Ashes
:
againe
then
rinse
it
,
spread
it
,
and
water
it
as
before
;
then
if
you
see
it
whites
apace
,
you
need
not
to
giue
it
any
more
bucks
with
the
ashes
and
the
cloth
mixt
together
:
but
then
a
couple
of
cleane
bucks
(
as
was
before
shewed
in
the
yarne
)
the
next
fortnight
following
;
and
then
being
whitened
enough
,
drie
vp
the
cloath
,
and
vse
it
as
occasion
shall
require
;
the
best
season
for
the
same
whitening
being
in
Aprill
and
May
.
Now
the
course
and
worst
huswifes
scoure
and
white
their
cloath
with
water
and
branne
,
and
buck
it
with
lie
and
greene
hemlocks
:
but
as
before
I
said
,
it
is
not
good
,
neither
would
I
haue
it
put
in
practise
.
And
thus
much
for
Wool
,
Hempe
,
Flax
,
and
Cloth
of
each
seuerall
substance
.
CHAP.
IIII.
Of
Dairies
,
Butter
,
Cheese
,
and
the
necessarie
things
belonging
to
that
Office
.
THere
followeth
now
in
his
place
after
these
knowledges
alreadie
rehearsed
,
the
ordering
and
gouernment
of
Dairies
,
with
the
profits
and
commodities
belonging
to
the
same
.
Of
Kine
.
And
first
touching
the
stocke
wherewith
to
furnish
Dairies
,
it
is
to
be
vnderstood
that
they
must
be
Kine
of
the
best
choice
and
breed
that
our
English
houswife
can
possibly
attain
vnto
,
as
of
big
bone
,
faire
shape
,
right
bred
,
and
deep
of
milke
,
gentle
,
and
kindely
.
Bignesse
of
Kine
.
Touching
the
bignesse
of
bone
,
the
larger
that
euery
cow
is
,
the
better
she
is
:
for
when
either
age
,
or
mischance
shall
disable
her
for
the
paile
,
being
of
large
bone
she
may
be
fed
,
and
made
fit
for
the
shambles
&
so
no
losse
,
but
profit
,
and
any
other
to
the
paile
as
good
and
sufficient
as
her selfe
.
For
her
shape
it
must
a
little
differ
from
the
Butchers
rules
;
Shape
of
Kine
.
for
being
chose
for
the
Dairie
,
she
must
haue
all
the
signes
of
plenty
of
milke
,
as
a
crumpled
horne
,
a
thinne
necke
,
a
hayrie
dewlappe
,
and
a
very
large
vdder
,
with
foure
tears
,
long
,
thicke
,
and
sharpe
at
tke
ends
,
for
the
most
part
either
all
white
,
of
what
colour
soeuer
the
cow
be
;
or
at
least
the
fore
part
thereof
,
and
if
it
bee
well
haird
before
and
behinde
,
and
smooth
in
the
bottome
,
it
is
a
good
signe
also
.
As
touching
the
right
breed
of
Kine
through
our
nation
generally
affoordeth
very
good
ones
,
The
breed
of
Kine
.
yet
some
countries
doe
farre
exceed
other
countries
;
as
Chesshire
,
Lanca-shire
,
Yorke-shire
,
and
Darbie-shire
for
blacke
Kine
;
Glocester-shire
,
Somerset-shire
,
and
some
part
of
Wilt-shire
for
red
Kine
,
and
Lincolne-shire
pide
kine
:
and
from
the
breeds
of
these
Countries
generally
doe
proceed
the
breeds
of
all
other
,
howsoeuer
dispersed
ouer
the
whole
Kingdome
.
Now
for
our
huswifes
direction
,
she
shall
choose
her
dairie
from
any
of
ther
best
breeds
before
named
,
according
as
her
opinion
and
delight
shall
gouerne
her
,
onely
obseruing
not
to
mix
her
breeds
of
diuers
kindes
,
but
to
haue
all
of
one
intire
choice
without
variation
,
because
it
is
vnprofitable
;
neither
must
you
by
any
meanes
haue
your
Bull
a
forrener
from
your
Kine
,
but
absolutely
either
of
one
Countrie
,
or
of
one
shape
and
colour
:
Againe
,
in
the
choice
of
your
Kine
you
must
looke
diligently
to
the
goodnesse
and
fertility
of
the
soile
wherein
you
liue
,
and
by
all
meanes
buy
no
Kine
from
a
place
that
is
more
fruitfull
then
your
owne
,
but
rather
harder
;
for
the
latter
will
prosper
and
come
on
,
the
other
will
decay
and
●all
into
disease
;
as
the
pissing
of
blood
,
&
such
like
,
for
which
disease
and
all
other
you
may
finde
assured
cures
in
a
little
booke
I
published
,
called
Cheape
and
good
.
For
the
depth
of
milke
in
Kine
(
which
is
the
giuing
of
most
milke
)
being
the
maine
of
a
Hus-wifes
profit
,
Depth
of
milke
in
Kine
.
shee
shall
be
very
carefull
to
haue
that
quallity
in
her
beasts
.
Now
those
Kine
are
said
to
be
deepest
of
milk
,
which
are
new
bare
;
that
is
,
which
haue
but
lately
calued
,
and
haue
their
milke
deepe
springing
in
their
vdders
,
for
at
that
time
she
giueth
the
most
milke
;
and
if
the
quantity
then
be
not
conuenient
,
doubtles
the
cow
cannot
be
said
to
be
of
deepe
milch
:
Quantity
of
Milke
.
and
for
the
quantity
of
milke
,
for
a
Cow
to
giue
two
gallons
at
a
meale
,
is
rare
,
and
extraordinarie
;
to
giue
a
gallon
and
a
halfe
is
much
,
and
conuenient
,
and
to
giue
but
a
gllon
certain
is
much
,
and
not
to
be
found
fault
with
:
againe
those
Kine
are
said
to
be
deep
of
milke
,
which
though
they
giue
not
so
exceeding
much
milke
as
others
,
yet
they
giue
a
reasonable
quantity
,
and
giue
it
long
as
all
the
yeer
through
,
whereas
other
Kine
that
giue
more
in
quantity
,
will
goe
drie
,
being
with
calf
some
three
moneths
,
some
two
,
and
some
one
,
but
these
will
giue
their
vsual
measure
,
euen
the
night
before
they
calue
;
and
therefore
are
said
to
be
Kine
deepe
of
milke
.
Now
for
the
retained
opinion
,
that
the
Cow
which
goeth
not
drie
at
all
,
Of
the
going
dry
of
Kine
.
or
very
little
,
bringeth
not
foor●h
so
good
a
Calfe
as
the
other
,
because
it
wanteth
much
of
the
nourishment
it
should
enioy
,
it
is
vaine
and
friuolous
;
for
should
the
substance
from
whence
the
milke
proceedeth
conuert
to
the
other
intended
nourishment
,
it
would
be
so
superabundant
,
that
it
would
conuert
either
to
disease
,
or
putrifaction
:
but
letting
these
secret
reasons
passe
,
there
be
some
kine
which
are
so
excedingly
full
of
milke
,
that
they
must
be
milkt
at
least
thrice
a
day
,
at
morning
,
noone
,
and
euening
,
or
else
they
will
shed
their
milke
,
but
it
is
a
fault
rather
then
a
vertue
,
&
proceedeth
more
from
a
laxatiuenesse
or
loosenesse
of
milke
,
then
from
any
abundance
;
for
I
neuer
saw
those
three
meales
yet
equall
the
two
meales
of
a
good
Cow
,
and
therefore
they
are
not
truly
called
deepe
of
milke
.
Of
the
gentlenes
of
Kine
.
Touching
the
gentlenesse
of
kine
,
it
is
a
vertue
as
fit
to
be
expected
as
any
other
;
for
if
she
be
not
affable
to
the
maide
,
gentle
,
&
willing
to
come
to
the
paile
,
and
patient
to
haue
her
duggs
drawne
without
skittishnesse
,
striking
or
wildnesse
,
shee
is
vtterly
vnfitte
for
the
dayrie
.
Of
kindlines
in
Kine
.
As
a
Cow
must
be
gentle
to
her
milker
,
so
she
must
bee
kind
in
her
owne
nature
;
that
is
,
apt
to
conceiue
,
and
bring
foorth
,
fruitfull
to
nourish
,
and
louing
to
that
which
springs
from
her
;
for
so
she
bringeth
foorth
a
double
profit
;
the
one
for
the
time
present
which
is
in
the
dairy
;
the
other
for
the
time
to
come
;
which
is
in
the
maintenance
of
the
stocke
,
and
vpholding
of
breede
.
The
best
time
for
a
Cow
to
calue
in
for
the
Dairie
,
The
best
time
to
calue
in
,
for
the
dairy
or
breede
.
is
in
the
later
end
of
March
,
and
all
Aprill
;
for
then
grasse
beginning
to
spring
to
its
perfect
goodnesse
,
will
occasion
the
greatest
increase
of
milke
that
may
be
:
and
one
good
early
Cow
will
counteruaile
two
later
,
yet
the
calues
thus
calued
are
not
to
be
reared
,
but
suffered
to
feed
vpon
their
Dammes
best
milke
,
and
then
to
be
sold
to
the
Butchers
,
and
surely
the
profit
will
equall
charge
;
but
those
Calues
which
fall
in
October
,
Nouember
,
or
any
time
of
the
depth
of
winter
may
well
be
reared
vp
for
breed
,
because
the
maine
profit
of
the
dayrie
is
then
spent
,
and
such
breede
will
hold
vp
and
continue
the
stocke
,
prouided
that
you
reare
not
vp
any
calues
which
are
calued
in
the
prime
daies
,
for
they
generally
are
subiect
to
the
disease
of
the
sturdy
,
which
is
dangerous
and
mortall
.
The
Housewife
which
only
hath
respect
to
her
Dairy
,
Roaring
of
Calues
.
and
for
whose
knowledge
this
discourse
is
written
(
for
we
haue
shewed
the
Grasier
his
office
in
the
English
Husband-man
)
must
reare
her
Calues
vpon
the
finger
with
floten
milke
,
and
not
suffer
them
to
run
with
the
dammes
,
the
generall
manner
whereof
,
and
the
cure
of
all
the
diseases
incident
to
them
and
all
other
cattell
is
fully
declared
in
the
booke
called
Cheape
and
good
.
To
proceed
then
to
the
generall
vse
of
Dairies
,
The
generall
vse
of
Dairies
.
it
consisteth
first
in
the
cattell
(
of
which
we
haue
spoken
sufficiently
)
then
in
the
howers
of
milking
,
the
ordering
of
the
milke
,
and
the
profits
arising
from
the
same
.
The
best
and
most
commended
howers
for
milking
are
indeed
but
two
in
the
the
day
,
The
howers
of
milking
.
that
in
the
spring
and
summer
time
which
is
the
best
season
for
the
dairie
,
is
betwixt
fiue
and
sixe
in
the
morning
,
and
sixe
and
seauen
a
clock
in
the
euening
:
and
although
nice
and
curious
Hus-wiues
will
haue
a
third
houre
betwixt
them
,
as
betweene
twelue
and
one
in
the
after-noone
,
yet
the
better
experienst
doe
not
allow
it
,
and
say
as
I
beleeue
,
that
two
good
meales
of
milke
are
better
euer
then
three
bad
ones
;
also
in
the
milking
of
a
Cow
,
the
woman
must
sit
on
the
neere
side
of
the
Cow
,
Manner
of
milking
.
she
must
gently
at
first
handle
and
stretch
her
dugges
,
and
moisten
them
with
milke
that
they
may
yeeld
out
the
milke
the
berter
and
with
lesse
paine
:
shee
shall
not
settle
her selfe
to
milke
,
nor
fixe
her
paile
firme
to
the
ground
till
she
see
the
Cow
stand
sure
and
firme
,
but
be
ready
vpon
any
motion
of
the
Cow
to
saue
her
paile
from
ouerturning
;
when
she
seeth
all
things
answerable
to
her
desire
,
shee
shall
then
milke
the
Cow
boldly
,
and
not
leaue
stretching
and
straining
of
her
teats
till
not
one
drop
of
milke
more
will
come
from
them
,
for
the
worst
point
of
Hus-wifery
that
can
bee
,
is
to
leaue
a
Cow
halfe
milkt
;
for
besides
the
losse
of
the
milke
,
it
is
the
only
way
to
make
a
Cow
drie
and
vtterly
vnprofitable
for
the
Dairy
:
the
Milke-mayd
whilst
she
is
in
milking
,
shal
do
nothing
rashly
or
suddenly
about
the
Cow
,
which
may
affraight
or
amase
her
,
but
as
she
came
gently
,
so
with
all
getlenes
she
shall
depart
.
The
ordering
of
milk
.
Touching
the
well
ordering
of
milke
after
it
is
come
home
to
the
Dairy
,
the
maine
point
belonging
thereunto
is
the
Hus-wiues
cleanlinesse
in
the
sweet
and
neate
keeping
of
the
Dairy-house
;
where
not
the
least
moat
of
any
filth
may
by
any
meanes
appeare
,
but
all
things
either
to
the
eye
or
nose
so
void
of
sowernesse
or
sluttishnesse
,
that
a
Princes
bed-chamber
must
not
exceed
it
:
to
this
must
be
added
the
sweet
and
delicate
keeping
of
her
milke
vessels
,
Ordering
of
milk
vessels
.
whether
they
be
of
wood
,
earth
,
or
lead
,
the
best
of
which
is
yet
disputable
with
the
best
Hus-wifes
;
only
this
opinion
is
generally
receiued
,
that
the
woodden
vessell
which
is
round
and
shallow
is
best
in
cold
vaults
,
the
earthen
vessels
principall
for
long
keeping
,
and
the
leaden
vessell
for
yeelding
of
much
creame
:
but
howsoeuer
,
any
and
all
these
must
be
carefully
scalded
once
a
day
,
and
set
in
the
open
aire
to
sweeten
,
lest
getting
any
taint
of
sowernesse
into
them
,
they
corrupt
the
milk
that
shall
be
put
therein
.
But
to
proceed
to
my
purpose
,
Silling
of
milke
.
after
your
milk
is
come
home
,
you
shall
as
it
were
straine
it
from
all
vncleane
things
through
a
neate
&
sweet
kept
syle
,
the
form
whereof
euery
Hus-wife
knowes
,
and
the
bottome
of
this
sile
,
through
which
the
milke
must
passe
,
shal
be
couered
with
a
very
cleane
washt
fine
linnen
cloth
,
such
an
one
as
will
not
suffer
the
least
mote
or
haire
to
goe
through
it
:
you
shall
into
euery
vessell
sile
a
pretty
quantity
of
milk
,
according
to
the
proportion
of
the
vessell
,
the
broader
it
is
,
the
shallower
it
is
,
the
better
it
is
,
and
yeeldeth
euer
the
best
creame
,
and
keepeth
the
milke
longest
from
sowring
.
Now
for
the
profits
arising
from
milke
,
Profits
arising
from
milke
.
they
are
three
of
especiall
account
,
as
Butter
,
Cheese
,
and
Milke
,
to
be
eaten
either
simple
or
compounded
:
as
for
Curds
,
sowre
Milke
,
or
Whigge
,
they
come
from
secondary
meanes
,
and
therefore
may
not
be
numbred
with
these
.
For
your
Butter
which
onely
proceedeth
from
the
Creame
,
Of
butter
.
which
is
the
very
heart
and
strength
of
Milke
,
it
must
be
gathered
very
carefully
,
diligently
,
and
painefully
:
And
though
cleanlinesse
be
such
an
ornament
to
a
Hus-wife
,
that
if
she
want
any
part
thereof
,
shee
looseth
both
that
and
all
good
names
else
:
yet
in
this
action
it
must
be
more
seriously
imploied
then
in
any
other
.
Of
fleeting
Creame
.
To
beginne
then
with
the
fleeting
or
gathering
of
your
Creame
from
the
Milke
,
you
shall
doe
it
in
this
manner
:
the
Milke
which
you
did
milke
in
the
morning
you
shall
with
a
fine
thinne
shallow
dish
made
for
the
purpose
,
take
of
the
Creame
about
fiue
of
the
clocke
in
the
euening
;
and
the
Milke
which
you
did
milke
in
the
euening
,
you
shall
fleete
and
take
of
the
Creame
about
fiue
of
the
clocke
the
next
morning
;
and
the
creame
so
taken
off
,
you
shall
put
into
a
cleane
sweet
and
well
leaded
earthen
pot
close
couered
,
Of
keeping
Creame
.
&
set
in
a
coole
place
:
And
this
creame
so
gathered
you
shall
not
keepe
aboue
two
daies
in
the
Summer
,
and
not
aboue
foure
in
the
Winter
,
if
you
will
haue
the
sweetest
and
best
butter
;
and
that
your
Dairie
containe
fiue
Kine
or
more
;
but
how
many
or
few
soeuer
you
keep
,
you
shall
not
by
any
meanes
preserue
your
Creame
aboue
three
daies
in
summer
,
and
not
aboue
sixe
in
the
Winter
.
Of
churming
Butter
and
the
daies
.
Your
Creame
being
neately
and
sweet
kept
,
you
shall
churme
or
churne
it
on
those
vsuall
daies
which
are
fittest
either
for
your
vse
in
the
house
,
or
the
markets
adioining
neere
vnto
you
,
according
to
the
purpose
for
which
you
keepe
your
Dayrie
.
Now
the
daies
most
accustomable
held
amongst
ordinary
Huswiues
,
are
Tuesday
and
Friday
:
Tusday
in
the
afternoon
,
to
serue
Wednesday
morning
market
,
and
Fryday
morning
to
serue
Saturday
market
;
for
Wensday
and
Saturday
are
the
most
general
market
daies
of
this
Kingdome
,
and
Wenseday
,
Friday
,
and
Saturday
,
Manner
of
churming
.
the
vsual
fasting
daies
of
the
weeke
;
&
so
meetest
for
the
vse
of
butter
.
Now
●or
churming
,
take
your
creame
and
through
a
strong
and
cleane
cloth
straine
it
into
the
churme
;
and
then
couering
the
churme
close
,
and
setting
it
in
a
place
fit
for
the
action
in
which
you
are
imploid
(
as
in
the
summer
in
the
coolest
place
of
your
dairy
;
and
exceeding
early
in
the
morning
,
or
very
late
in
the
euening
,
and
in
the
winter
in
the
warmest
place
of
your
dairie
,
and
in
the
most
temperate
howres
,
as
about
noone
,
or
a
little
before
or
after
,
and
so
churne
it
,
with
swift
strokes
,
marking
the
noise
of
the
fame
which
will
be
solid
,
heauy
and
intyre
,
vntill
you
heare
it
alter
,
and
the
sound
is
light
,
sharp
,
and
more
spirity
:
and
then
you
shal
say
that
your
butter
breakes
,
which
perceiued
both
by
this
sound
the
lightnesse
of
the
churne-staffe
,
and
the
sparkes
and
drops
,
which
will
appeare
yellow
about
the
lippe
of
the
churne
,
and
clense
with
your
hand
both
the
lidde
and
inward
fides
of
the
churne
,
and
hauing
put
all
together
you
shall
couer
the
churne
againe
,
and
then
with
easie
stroakes
round
,
and
not
to
the
bottome
,
gather
the
butter
together
into
one
intire
lumpe
and
body
,
leauing
no
peeces
thereof
seuerall
or
vnioyned
.
Now
for
as
much
as
there
bee
many
mischiefes
and
inconueniencies
which
may
happen
to
butter
in
the
churning
,
Helps
in
churning
.
because
it
is
a
body
of
much
tendernesse
,
and
neither
will
endure
much
heate
,
nor
much
cold
:
for
if
it
bee
ouer
heated
,
it
will
looke
white
,
crumble
,
and
be
bitter
in
taste
;
&
if
it
be
ouer
cold
it
will
not
come
at
all
,
but
make
you
wast
much
labour
in
vaine
,
which
faults
to
help
if
you
churne
your
butter
in
the
heat
of
Sommer
it
shall
not
be
amisse
,
if
during
the
time
of
your
churning
you
place
your
churn
in
a
paile
of
cold
water
as
deepe
as
your
Creame
riseth
in
the
churne
;
and
in
the
churning
thereof
let
your
stroakes
goe
slow
,
and
be
sure
that
your
churn
be
cold
when
you
put
in
your
creame
:
but
if
you
churne
in
the
coldest
time
of
winter
,
you
shall
then
put
in
your
creame
before
the
churne
be
cold
after
it
hath
been
scalded
;
and
you
shall
place
it
within
the
aire
of
the
fire
and
churne
it
with
as
swift
stroakes
,
and
as
fast
as
may
be
,
for
the
much
labouring
thereof
will
keepe
it
in
a
continuall
all
warmth
,
The
handling
of
butter
and
thus
you
shall
haue
your
butter
good
,
sweet
,
and
according
to
your
wish
.
After
your
butter
is
churnd
,
or
churnd
and
gathered
well
together
in
your
churne
,
you
shall
then
open
your
churne
,
and
with
both
your
hands
gather
it
well
together
,
and
take
it
from
the
buttermilke
,
and
put
it
into
a
very
cleane
boule
of
wood
,
or
panshion
of
earth
sweetned
for
the
purpose
,
and
if
you
intend
to
spend
the
butter
sweet
and
fresh
,
you
shall
haue
your
boule
or
p●nshion
filled
with
very
cleane
water
,
and
therein
with
your
hand
you
shall
worke
the
butter
,
turning
,
and
tossing
it
to
and
fro
till
you
haue
by
that
labour
beaten
and
washt
out
all
the
buttermilke
,
and
brought
the
butter
to
a
firme
substance
of
it selfe
,
Clensing
of
butter
.
without
any
other
moisture
:
which
done
,
you
shall
take
the
butter
from
the
water
,
and
with
the
point
of
a
knife
scoch
and
slash
the
butter
ouer
and
ouer
euery
way
so
thicke
as
is
possible
,
leauing
no
part
through
which
your
knif
must
not
passe
;
for
this
will
clense
and
fetch
out
the
smallest
haire
or
mote
,
or
ragge
of
a
strainer
,
and
any
other
thing
which
by
casuall
meanes
may
happen
to
fall
into
it
.
Seasoning
of
Butter
.
After
this
you
shall
shread
the
butter
in
a
boule
thin
,
and
take
so
much
salt
as
you
shall
think
conuenient
,
which
must
by
no
meanes
be
much
for
sweet
butter
,
and
sprinkle
it
thereupon
,
then
with
your
hands
worke
the
butter
and
the
salt
exceedingly
well
together
,
and
then
make
it
vp
either
into
dishes
,
pounds
,
or
halfe
pounds
at
your
pleasure
.
Of
May
butter
.
If
during
the
month
of
May
before
you
salt
your
butter
you
saue
a
lumpe
thereof
,
and
put
it
into
a
vessell
,
and
so
set
it
into
the
sunne
the
space
of
that
moneth
,
you
shall
finde
it
exceeding
soueraigne
&
medicinable
for
wounds
,
straines
,
aches
,
and
such
like
grieuances
.
Touching
the
poudring
vp
or
potting
of
butter
,
you
shall
by
no
meanes
as
in
fresh
butter
wash
the
buttermike
out
with
water
,
Of
powdering
vp
or
potting
of
Butter
.
but
onely
worke
it
cleere
out
with
your
hands
:
for
water
wil
make
the
butter
rusty
,
or
reesse
;
this
done
you
shall
weigh
your
butter
,
and
know
how
many
pounds
there
is
thereof
:
for
should
you
weigh
it
after
it
were
salted
,
you
would
be
deceiu'd
in
the
weight
:
which
done
,
you
shall
open
the
butter
,
and
salt
it
very
well
and
throughly
,
beating
it
in
with
your
hand
till
it
bee
generally
disperst
through
the
whole
butter
;
then
take
cleane
earthen
pots
,
exceedingly
well
leaded
least
the
brine
should
leake
through
the
same
,
and
cast
salt
into
the
bottome
of
it
:
then
lay
in
your
butter
,
and
presse
it
downe
hard
within
the
same
,
and
when
your
pot
is
filled
,
then
couer
the
top
thereof
with
salt
so
as
no
butter
be
seene
:
then
closing
vp
the
pot
let
it
stand
where
it
may
be
cold
and
safe
:
but
if
your
dairy
be
so
little
that
you
cannot
at
first
fill
vp
the
pot
,
you
shall
then
when
you
haue
potted
vp
so
much
as
you
haue
,
couer
it
all
ouer
with
salt
.
Now
there
be
hus-wiues
whose
dairies
being
great
,
can
by
no
meanes
conueniently
haue
their
butter
contained
in
pots
;
Of
great
dairies
and
their
customes
.
as
in
Holland
,
Suffolke
,
Norfolke
,
and
such
like
,
and
therfore
are
first
to
take
barrels
very
close
and
wel
mad●
,
and
after
they
haue
salted
it
well
,
they
fill
their
barrels
therewith
;
then
they
take
a
small
stick
,
cleane
,
and
sweete
,
and
therewith
make
diuerse
holes
downe
through
the
butter
,
euen
to
the
bottome
of
the
larraill
:
and
then
make
a
strong
brine
of
water
and
salt
which
will
beare
an
egge
,
and
after
it
is
boild
,
well
skimm'd
and
cool'd
;
then
poure
it
vpon
the
toppe
of
the
butter
till
it
swimme
aboue
the
same
,
and
so
let
it
settle
.
Some
vse
to
boile
in
this
brine
a
branch
or
two
of
Rosemary
,
and
it
is
not
amisse
,
but
pleasant
and
wholsome
.
Now
although
you
may
at
at
any
time
betwixt
May
and
When
to
pot
butter
.
September
pot
vp
butter
,
obseruing
to
doe
it
in
the
coolest
time
of
the
morning
:
yet
the
most
principall
season
of
all
is
in
the
Month
of
May
onlie
;
for
then
the
aire
is
most
temperate
,
and
the
butter
will
take
salt
the
best
,
and
the
least
subiect
to
reesing
.
Vse
of
Buttermilke
.
The
best
vse
of
buttermilke
for
the
able
Hus-wiue
is
charitably
to
bestow
it
on
the
poore
Neighbors
,
whose
wants
doe
daily
crie
out
for
sustenance
:
and
no
doubt
but
she
shall
finde
the
profit
thereof
in
a
diuine
place
,
as
well
as
in
her
earthly
businesse
:
But
if
her
owne
wants
command
her
to
vse
it
for
her
owne
good
,
then
shee
shall
of
her
buttermilke
make
curds
in
this
manner
:
Of
Butter-milke
Curds
she
shall
take
her
butermilke
and
put
it
into
a
cleane
earthen
vessell
,
which
is
much
larger
then
to
receiue
the
Butter-milke
onely
;
and
looking
vnto
the
quantity
thereof
,
shee
shall
take
as
it
were
a
third
part
so
much
new
Milke
and
set
it
on
the
fire
,
and
when
it
is
ready
to
rise
,
take
it
off
and
let
it
coole
a
little
;
then
powre
it
into
the
buttermilke
in
the
same
manner
as
you
would
make
a
posset
,
and
hauing
stirred
it
about
let
it
stand
:
then
with
a
fine
skummer
when
you
will
vse
the
curds
(
for
the
longer
it
stands
the
better
the
curds
will
eate
)
take
them
vp
into
a
cullander
and
let
the
whey
drop
well
from
it
:
and
then
eate
them
either
with
Creame
,
Ale
,
Wine
,
or
Beere
;
as
for
the
whey
you
may
keepe
it
also
in
a
sweet
stone
vessell
:
for
it
is
that
which
is
called
Whigge
,
Of
Whigge
.
and
is
an
excellent
coole
drink
and
a
wholsome
;
and
may
very
well
be
drunke
a
summer
through
in
sted
of
any
other
drinke
,
&
without
doubt
wil
slake
the
thirst
of
any
labouring
man
as
well
,
if
not
better
.
Of
Cheese
.
The
next
maine
profit
which
ariseth
from
the
Dairy
is
Cheese
,
of
which
there
be
diuers
kinds
,
as
new
Milke
,
or
morrow
milke
Cheese
,
nettle
Cheese
,
floaten
milk
Cheese
,
and
eddish
,
or
after
much
Cheese
,
all
which
haue
their
seuerall
orderings
&
compositions
as
you
shall
perceiue
by
the
discourse
following
:
yet
before
I
doe
begin
to
speake
of
the
making
of
the
Cheese
,
I
will
shew
yow
how
to
order
your
Cheeselep-bag
or
runnet
,
which
is
the
most
principall
thing
wherewith
your
Cheese
is
compounded
,
and
giueth
the
perfect
tast
vnto
the
same
.
The
Cheeselepbagge
or
runnet
which
is
she
stomacke
bagge
of
a
young
suckling
calfe
,
Of
the
Cheslep
bag
or
runnet
.
which
neuer
tasted
other
food
then
milke
,
where
the
curd
lieth
vndisgested
.
Of
these
bags
you
shall
in
the
begining
of
the
yeere
prouide
your selfe
good
store
,
and
first
open
the
bagge
and
poure
out
into
a
cleane
vessell
the
curd
and
thicke
substance
thereof
;
but
the
rest
which
is
not
curdled
nou
shall
put
away
:
then
open
the
curd
and
picke
out
of
it
all
manner
of
motes
,
chiers
of
grasse
,
or
other
filth
gotten
into
the
same
:
Then
wash
the
curd
in
so
many
cold
waters
till
it
be
as
white
and
cleane
from
all
sorts
of
motes
as
is
possible
;
then
lay
it
one
a
cleane
cloth
that
the
water
may
draine
from
it
,
which
done
,
lay
it
in
another
dry
vessell
,
then
take
a
handfull
or
two
of
salt
and
rub
the
curd
therewith
exceedingly
:
then
take
your
bag
and
wash
it
also
in
diuers
cold
waters
till
it
be
very
cleane
,
and
then
put
the
curd
and
the
salt
vp
into
the
bag
,
the
bag
being
also
well
rub'd
within
with
salt
:
and
so
put
it
vp
,
and
salt
the
outside
also
all
ouer
:
and
then
close
vp
the
pot
close
and
so
keepe
them
a
full
yere
before
you
vse
them
.
For
touching
the
hanging
of
them
vp
in
chimney
corners
(
as
course
Hus-wiues
doe
)
is
sluttish
,
naught
,
and
vnholsome
,
and
the
spending
of
your
runnet
whilst
it
is
new
,
makes
your
Cheese
haue
and
proue
hollow
.
When
your
runnet
of
earning
is
fit
to
be
vsed
,
you
shall
season
it
after
this
manner
;
Seasoning
of
the
runnet
.
you
shall
take
the
bagge
you
intend
to
vse
,
and
opening
it
,
put
the
curd
into
a
stone
morter
or
a
bowle
,
and
with
a
wooden
pestell
or
a
roling
pinne
beat
it
exceedingly
;
then
put
to
it
the
yelkes
of
two
or
three
egges
,
and
halfe
a
pint
of
the
thickest
and
sweetest
creame
you
can
fleete
from
your
milke
,
with
a
peny-worth
of
saffron
finely
dryed
and
beaten
to
powder
,
together
with
a
little
Cloues
and
Mace
,
and
stirre
them
all
passing
well
together
till
they
appeare
but
as
one
substance
,
and
then
put
it
vp
in
the
bagge
againe
:
then
you
shall
make
a
very
strong
brine
of
water
and
salt
,
and
in
the
same
you
shall
boile
a
handfull
or
two
of
Saxifrage
,
and
then
when
it
is
cold
clare
it
into
a
cleane
earthen
vessell
;
then
take
out
of
the
bagge
halfe
a
dozen
spoonfull
of
the
former
curd
and
mix
it
with
the
brine
,
then
closing
the
bagge
vp
againe
close
hang
it
within
the
brine
,
and
in
any
case
also
steepe
in
your
brine
a
few
Wall
nut-tree
leaues
&
so
keepe
your
runnet
a
fortnight
after
before
you
vse
it
;
and
in
this
manner
dresse
all
your
bagges
so
,
as
you
may
euer
haue
one
ready
after
another
,
and
the
youngest
a
fortnight
old
euer
at
least
,
for
that
will
make
the
earing
quicke
and
sharp
,
so
that
foure
spoonfulls
thereof
will
suffice
for
the
gathering
and
seasoning
of
at
least
twelue
gallons
of
milke
,
and
this
is
the
choisest
and
best
earning
which
can
possible
be
made
by
any
Hus-wife
.
To
make
a
new-mike
cheese
compound
.
To
make
a
new
milke
or
morning
milk
cheese
,
which
is
the
best
Cheese
made
ordinarily
in
our
kingdome
;
you
shall
take
your
milk
early
in
the
morning
as
it
comes
from
the
Cow
,
and
file
it
into
a
cleane
tubbe
,
then
take
all
the
creame
also
from
the
milke
you
milk
the
euening
before
,
and
straine
it
into
your
new
milke
;
then
take
a
pretty
quantity
of
cleane
water
,
and
hauing
made
it
scalding
hot
,
powre
it
into
the
milke
also
to
scauld
the
creame
and
it
together
,
then
let
it
stand
,
and
coole
it
with
a
dish
rill
it
be-no
more
then
luke
warme
;
then
go
to
the
pot
where
your
earning
bagges
hangs
,
and
draw
from
thence
so
much
of
the
earning
without
stirring
of
the
bagge
,
as
will
serue
for
your
proportion
of
milke
,
and
straine
it
therein
very
carefully
;
for
if
the
least
mote
of
the
curd
of
the
earning
fall
into
the
cheese
,
it
will
make
the
Cheese
rot
and
mould
;
when
your
earnings
is
put
in
you
shall
couer
the
mike
,
and
so
let
it
stand
halfe
an
howre
or
thereabouts
;
for
if
the
earning
be
good
it
will
come
in
that
space
;
but
if
you
see
it
doth
not
,
then
you
shall
put
in
more
:
being
come
,
you
shall
with
a
dish
in
your
hand
breake
and
mash
the
curd
together
,
possing
and
turning
it
about
diuersly
:
which
done
,
with
the
flat
palms
of
your
hands
very
gently
presse
the
curd
downe
into
the
bottome
of
the
tub
,
then
with
a
thinne
dish
take
the
whey
from
it
as
cleane
as
you
can
,
and
so
hauing
prepared
your
Cheese-fat
answerable
to
the
proportion
of
your
curd
,
with
both
your
hands
ioined
together
,
put
your
curd
therein
and
breake
it
and
presse
it
downe
hard
into
the
fat
till
you
hane
fild
it
;
then
lay
vpon
the
top
of
the
curd
your
flat
cheese-boord
,
and
a
little
small
weight
thereupon
,
that
the
whey
may
drop
from
it
into
the
vnder
vessell
;
when
it
hath
done
dropping
take
a
large
cheese-cloth
,
and
hauing
wet
it
in
the
cold
water
lay
it
on
the
cheese-boord
,
and
then
turne
the
cheese
vpon
it
;
then
lay
the
cloth
into
the
cheese
fat
;
and
so
put
the
cheese
therein
againe
,
and
with
a
thin
slice
thrust
the
same
down
close
on
euery
side
;
then
laying
the
cloth
also
ouer
the
top
to
lay
on
the
cheese-boord
,
and
so
carry
it
to
your
great
presse
,
and
there
presse
it
vnder
a
sufficient
waight
;
after
it
hath
been
there
prest
halfe
an
howre
,
you
shall
take
it
and
turne
it
into
a
drie
cloth
,
and
put
it
into
the
presse
againe
,
and
thus
you
shall
turne
it
into
drie
cloathes
at
least
fiue
or
sixe
times
in
the
first
day
,
and
euer
put
it
vnder
the
presse
againe
,
not
taking
it
therefrom
till
the
next
day
in
the
euening
at
soonest
,
and
the
last
time
,
it
is
turned
you
shall
turne
it
into
the
dry
fat
without
any
cloth
at
all
.
When
it
is
prest
sufficiently
and
taken
from
the
fat
,
you
shall
then
lay
it
in
a
kimnell
,
and
rub
it
first
on
the
one
side
and
then
on
the
other
with
salt
,
and
so
let
it
lie
all
that
night
,
then
the
next
morning
,
you
shall
doe
the
like
again
and
so
turne
it
vpon
the
brine
,
which
comes
from
the
salt
two
or
three
dayes
or
more
,
according
to
the
bignesse
of
the
cheese
,
and
then
lay
it
vpon
a
faire
table
or
shelfe
to
drie
,
forgetting
not
euery
day
once
to
rubbe
it
all
ouer
with
a
cleane
cloth
,
and
then
to
turne
it
till
such
time
that
it
be
throughly
drie
and
fit
to
goe
into
the
presse
;
and
in
this
manner
of
drying
you
must
obserue
to
lay
it
first
where
it
may
drie
hastily
,
and
after
where
it
may
drie
at
more
leasure
;
thus
may
you
make
the
best
and
most
principall
cheese
.
Cheese
of
two
meales
.
Now
if
you
will
make
Cheese
of
two
meales
,
as
your
mornings
new
milke
,
and
the
euenings
Creame
milke
,
and
all
you
shall
doe
but
the
same
formerly
rehearsed
.
And
if
you
will
make
a
simple
morrow
milke
Cheese
which
is
all
of
new
milke
and
nothing
els
;
Cheese
of
one
meale
.
you
shall
then
doe
as
is
before
declared
,
onely
you
shall
put
in
your
earning
so
soone
as
the
milke
is
fild
(
if
it
haue
any
warmth
in
it
)
and
not
scald
it
;
but
if
the
warmth
be
lost
you
shall
put
it
into
a
kettell
and
giue
it
the
aire
of
the
fire
.
Of
f●●ttle
Cheese
.
If
you
will
haue
a
very
dainty
nettle
Cheese
,
which
is
the
finest
summer
Cheese
which
can
be
eaten
;
you
shall
doe
in
all
things
as
was
formerly
taught
in
the
new
milke
Cheese
compound
;
Onely
you
shall
put
the
curd
into
a
very
thin
cheese-fat
,
not
aboue
halfe
an
inch
or
a
little
better
deepe
at
the
most
,
and
then
when
you
come
to
dry
them
assoone
as
it
is
draind
from
the
brine
,
you
shall
lay
it
vpon
fresh
nettles
and
couer
it
all
ouer
with
the
same
;
and
so
lying
where
they
may
feele
the
aire
,
let
them
ripen
therein
,
obseruing
to
renew
your
nettles
once
in
two
dayes
,
and
euery
time
you
renew
them
,
to
turne
the
Cheese
or
Cheeses
,
and
to
gather
your
Nettles
as
much
without
stalkes
as
may
be
,
and
to
make
the
bed
both
vnder
and
aloft
as
smooth
as
may
be
,
for
the
more
euen
and
fewer
wrinkles
that
your
Cheese
hath
,
the
more
daintie
is
your
Hous-wife
accounted
.
If
you
will
make
floaten
Milke
Cheese
,
Of
floaten
milk-cheese
.
which
is
the
courfest
of
all
Cheeses
;
you
shall
take
some
of
the
Milke
and
heate
it
vpon
the
fire
to
warme
all
the
rest
:
but
if
it
be
so
sower
that
you
dare
not
aduenture
the
warming
of
it
for
feare
of
breaking
,
then
you
shall
heate
water
,
and
with
it
warme
it
;
then
put
in
your
earning
as
before
shewed
,
and
gather
it
,
presse
it
,
salt
it
,
and
drie
it
as
you
did
all
other
Cheeses
.
Touching
your
eddish
Cheese
or
winter
Cheese
,
Of
eddish
cheese
.
there
is
not
any
difference
betwixt
it
and
your
summer
Cheese
touching
the
making
thereof
onely
,
because
the
season
of
the
yeere
denieth
a
kindly
drying
or
hardning
thereof
,
it
differeth
much
in
taste
,
and
will
bee
soft
alwaies
;
and
of
these
eddish
Cheeses
you
may
make
as
many
kinds
as
of
summer
cheeses
,
as
of
one
meale
,
two
meales
,
or
of
Milke
that
is
floaten
.
When
you
haue
made
your
Cheese
,
Of
whey
and
the
pr●fits
.
you
shall
then
haue
care
of
the
Whey
,
whose
generall
vse
differeth
not
from
that
of
butter-milke
,
for
either
you
shall
preserue
it
to
bestow
on
the
poore
,
because
it
is
a
good
drink
for
the
labouring
man
,
or
keepe
it
to
make
curds
out
of
it
,
or
lastly
to
nourish
and
bring
vp
your
swine
.
If
you
will
make
curds
of
your
best
Whey
,
Of
whey
curds
.
you
shall
set
it
vpon
the
fire
,
and
being
ready
to
boile
,
you
shall
put
into
it
a
pretty
quantitie
of
butter-milke
,
and
then
as
you
see
the
Curds
arising
vp
to
the
top
of
the
Whey
,
with
a
skummer
skim
them
off
,
and
put
them
into
a
Cullender
,
and
then
put
in
more
butter-milke
,
and
thus
doe
whilest
you
can
see
any
Curds
arise
;
then
the
Whey
being
drained
cleane
from
them
,
put
them
into
a
cleane
vessell
,
and
so
serue
them
forth
as
occasion
shall
serue
.
CHAP.
V.
The
Office
of
the
Malster
,
and
the
seuerall
secrets
,
and
knowledges
belonging
to
the
making
of
Malte
.
IT
is
most
requisite
and
fit
that
our
Hous-wife
be
experienced
and
well
practised
in
the
well
making
of
Malt
,
both
for
the
necessarie
and
continuall
vse
thereof
,
as
also
for
the
generall
profit
which
accrueth
and
ariseth
to
the
husband
,
houswife
,
and
the
whole
familie
:
for
as
from
it
is
made
the
drinke
,
by
which
the
houshold
is
nourished
and
sustained
,
so
to
the
fruitfull
husbandman
(
who
is
the
master
of
rich
ground
,
and
much
tillage
)
it
is
an
excellent
merchandize
,
and
a
commodity
of
so
great
trade
,
that
not
alone
especiall
Townes
and
Counties
are
maintained
thereby
,
but
also
the
whole
Kingdome
,
and
diuers
others
of
out
neighboring
Nations
.
This
office
or
place
of
knowledge
belongeth
particularly
to
the
Hous-wife
;
and
though
we
haue
many
excellent
Men
malsters
,
yet
it
is
properlie
the
worke
and
care
of
the
woman
,
for
it
is
a
house-worke
,
and
done
altogether
within
dores
,
where
generally
lieth
her
charge
;
the
Man
only
ought
to
bring
in
,
and
prouide
the
graine
,
and
excuse
her
from
portage
or
too
heauie
burthens
;
but
for
the
Art
of
making
the
Malt
,
and
the
seuerall
labours
appertaining
to
the
same
,
euen
from
the
Fat
to
the
Kilne
,
it
is
onely
the
worke
of
the
Houswife
and
the
Maid-seruants
to
her
appertaining
.
To
begin
then
with
the
first
knowledge
of
our
Malster
,
Election
of
Corne
for
Malt.
it
consisteth
in
the
election
and
choise
of
graine
fit
to
make
Malt
on
,
of
which
there
are
indeed
truly
but
two
kinds
,
that
is
to
say
,
Barley
,
which
is
of
all
other
the
most
excellent
for
this
purpose
;
and
Oates
,
which
when
Barly
is
scant
or
wanting
,
maketh
also
a
good
and
sufficient
Malt
:
and
though
the
drinke
which
is
drawne
from
it
be
neither
so
much
in
the
quantitie
,
so
strong
in
the
substance
,
nor
yet
so
pleasant
in
the
taste
,
yet
is
the
drink
verie
good
and
tolerable
,
and
nourishing
enough
for
any
reasonable
creature
.
Now
I
do
not
denie
,
but
there
may
be
made
Malt
of
Wheate
,
Pease
,
Lupins
,
Petches
and
such
like
,
yet
it
is
with
vs
of
no
retained
custome
,
nor
is
the
drink
simply
drawne
or
extracted
from
those
graines
,
either
wholsome
or
pleasant
,
but
strong
and
fulsome
;
therefore
I
thinke
it
not
fit
to
spend
any
time
in
treating
of
the
same
.
To
speake
then
of
the
election
of
Barly
,
you
shall
vnderstand
that
there
be
diuers
kinds
thereof
,
according
to
the
alteration
of
soyles
,
some
being
big
,
some
little
,
some
full
,
some
emptie
,
some
white
,
some
browne
,
and
some
yellow
:
but
I
will
reduce
all
these
into
three
kinds
,
that
is
,
into
the
Clay-Barly
,
the
Sand-Barly
,
and
the
Barly
which
groweth
on
the
mixt
soyle
.
Now
the
best
Barly
to
make
Malt
on
,
both
for
yeelding
the
greatest
quantitie
of
matter
,
and
making
the
strongest
,
best
and
most
wholsome
drink
,
is
the
Clay
barly
wel
drest
,
being
cleane
Corne
of
it selfe
,
without
Weede
or
Oates
,
white
of
colour
,
full
in
substance
,
and
sweete
in
taste
:
that
which
groweth
on
the
mixt
grounds
is
the
next
;
for
though
it
be
subiect
to
some
Oates
and
some
Weedes
;
yet
being
painefully
and
carefully
drest
,
it
is
a
faire
and
a
bould
corne
,
great
and
full
;
and
though
somewhat
browner
then
the
former
,
yet
it
is
of
a
faire
and
cleane
complexion
.
The
last
and
worst
graine
for
this
purpose
is
the
sand
Barly
,
for
although
it
bee
seldome
or
neuer
mixt
with
Oates
,
yet
if
the
tillage
bee
not
painefully
and
cunningly
handled
,
it
is
much
subiect
to
Weedes
of
diuers
kinds
,
Tares
,
Fetches
,
and
such
like
,
which
drinke
vp
the
liquor
in
the
brewing
,
and
make
the
yeeld
or
quantitie
thereof
very
little
and
vnprofitable
:
besides
,
the
graine
naturally
of
if
selfe
hath
a
yellow
,
withered
,
emptie
huske
,
thicke
and
vnfurnished
of
meale
,
so
that
the
drinke
drawne
from
it
can
neither
be
so
much
,
so
strong
,
so
good
,
nor
so
pleasant
;
so
that
to
conclude
,
the
cleane
Clay-barley
is
best
for
profit
in
the
sale-drinke
for
strength
and
long
lasting
.
The
Barly
on
the
mixt
grounds
will
serue
well
for
housholds
and
Families
:
and
the
Sand-barly
for
the
poore
,
and
in
such
places
where
better
is
not
to
be
gotten
.
And
these
are
to
bee
knowne
of
euery
Husband
or
Huswife
;
the
first
by
his
whitenesse
,
greatnesse
and
fulnesse
:
the
second
by
his
brownenesse
,
and
the
third
by
his
yellownesse
,
with
a
darke
browne
nether
end
,
and
the
emptines
and
thicknesse
of
the
huske
(
and
in
this
election
of
Barley
you
shall
note
,
that
if
you
find
in
it
any
wild
Oats
,
it
is
a
signe
of
a
rich
clay-ground
,
but
ill
husbanded
,
yet
the
Malt
made
thereof
is
not
much
amisse
,
for
both
the
wilde
Oate
and
the
perfit
Oate
giue
a
pleasant
sharpe
rellish
to
the
drinke
,
if
the
quantitie
bee
not
too
much
,
which
is
euermore
to
be
respected
.
And
to
conclude
this
marter
of
election
,
great
care
must
be
had
of
both
Husband
and
Huswife
,
that
the
Barley
chosen
for
Malt
,
bee
exceeding
sweete
,
both
in
smell
and
taste
,
and
verie
cleane
drest
:
for
any
corruption
maketh
the
Malt
loathsome
,
and
the
foule
dressing
affoordeth
much
losse
.
After
the
skilfull
election
of
graine
for
Malt
,
Of
the
Malt
house
,
and
the
situation
.
the
Huswife
is
to
looke
to
the
situation
,
goodnesse
and
apt
accommodation
of
the
Malt-house
;
for
in
that
consisteth
both
much
of
the
skill
,
and
much
of
the
profit
:
for
the
generall
situation
of
the
house
,
it
would
(
as
neere
as
can
bee
)
stand
vpon
firme
drie
ground
,
hauing
prospect
euery
way
,
with
open
windowes
and
lights
to
let
in
the
Wind
,
Sunne
and
Ayre
,
which
way
the
Malster
pleaseth
,
both
to
coole
and
comfort
the
graine
at
pleasure
,
and
also
close-shuts
or
draw-windowes
to
keepe
out
the
Frosts
and
Stormes
,
which
are
the
onely
lets
and
hinderances
for
making
the
Malt
good
and
perfit
;
for
the
modell
or
forme
of
these
houses
,
some
are
made
round
,
with
a
Court
in
the
middle
,
some
long
,
and
some
square
,
but
the
round
is
the
best
and
the
least
laborious
;
for
the
Cesternes
or
Fats
being
placed
(
as
it
were
)
at
the
head
,
or
beginning
of
the
cirkle
,
and
the
Pumpe
or
Well
(
but
the
Pumpe
is
best
)
beeing
close
adioyning
,
or
at
least
by
conueyance
of
troughes
made
as
vsefull
as
if
it
were
neere
adioyning
,
the
Corne
beeing
steepte
,
may
with
one
persons
labour
and
a
shouell
,
bee
cast
from
the
Fatt
,
or
Cesterne
to
the
flowre
and
there
coucht
;
then
when
the
couch
is
broken
it
may
in
the
turning
either
with
the
hand
or
the
shouell
,
bee
carried
in
such
a
circular
house
round
about
from
one
flowre
to
another
,
till
it
come
to
the
kilne
,
which
would
also
bee
placed
next
ouer
against
the
Pumpe
and
Cesternes
,
and
all
contained
vnder
one
rooffe
;
and
thus
you
may
emptie
steeping
after
steeping
and
carrie
them
with
one
persons
labour
from
flowre
to
flowre
,
till
all
the
flowres
be
●ild
:
in
which
circular
motion
you
shall
find
,
that
euer
that
which
was
first
steep●
,
shall
first
come
to
the
Kilne
,
and
so
consequently
one
after
another
in
such
sort
as
they
were
steeped
,
and
your
worke
may
euermore
be
constant
,
and
your
flowres
at
no
time
emptie
but
at
your
owne
pleasure
,
and
all
the
labour
done
onely
with
the
hand
and
shouell
,
without
carrying
or
recarrying
,
or
lifting
heauie
burthens
,
which
is
both
troublesome
and
offensiue
,
and
not
without
much
losse
,
because
in
such
cases
euer
some
graine
scattereth
.
Now
ouer
against
the
Kiln-hole
or
furnace
(
which
is
euermore
intended
to
be
on
the
ground
)
should
a
conuenient
place
be
made
to
pile
in
the
fuell
for
the
Kilne
,
whether
it
bee
Straw
,
Bracken
,
Furres
,
Wood
,
Coale
,
or
other
fewell
;
but
sweet
Straw
is
of
all
other
the
best
and
nearest
.
Now
it
is
intended
that
this
Malt-house
may
be
made
two
stories
in
height
,
but
no
higher
:
ouer
your
Cesternes
shal
be
made
the
Garners
wherein
to
keepe
your
Barley
before
it
be
steeped
:
in
the
bottoms
of
these
Garners
,
standing
directly
ouer
the
Cesterns
,
shall
bee
conuenient
holes
made
to
open
and
shut
at
pleasuer
,
through
which
shall
run
downe
the
Barley
into
the
Cesterne
.
Ouer
the
bed
of
the
Kilne
can
be
nothing
but
the
place
for
the
Haire-cloth
,
and
a
spacious
roofe
open
euery
way
,
that
the
smoke
may
haue
free
passage
,
and
with
the
least
ayre
bee
carried
from
the
Kilne
,
which
maketh
the
Malt
sweete
and
pleasant
.
Ouer
that
place
where
the
fewell
is
piled
,
&
is
next
of
all
to
the
bed
of
the
Kilne
,
would
likewise
bee
other
spacious
Garners
made
,
some
to
receiue
the
Malt
assoone
as
it
is
dried
with
the
Come
and
Kilne-dust
,
in
which
it
may
lie
to
mellow
and
ripen
;
and
others
to
receiue
the
Malt
after
it
is
skreened
and
drest
vp
;
for
to
let
it
be
too
long
in
the
Come
,
as
aboue
three
moneths
at
longest
,
will
make
it
both
corrupt
,
and
breed
Weeuels
and
other
Wormes
,
which
are
the
greatest
destroyers
of
Malt
that
may
be
.
And
these
Gamers
should
be
so
conueniently
plac't
before
the
front
of
the
Kilne-bed
,
that
either
with
the
shouell
or
a
small
scuttle
you
may
cast
,
or
carrie
the
Malt
once
dried
into
the
Garners
.
For
the
other
part
of
the
flowres
,
they
may
bee
imployed
as
the
ground-flowres
are
for
the
flourishing
of
the
Malt
when
it
comes
from
the
Cesterne
:
and
in
this
manner
,
and
with
these
accommodations
you
may
fashion
any
Malt-house
either
round
,
long
,
square
,
or
of
what
proportion
soeuer
either
your
estate
,
or
the
conuenience
of
the
ground
you
haue
to
build
on
shall
administer
.
Next
to
the
cite
or
proportion
of
the
ground
,
Of
Malt-flowres
.
you
shal
haue
a
principall
care
for
the
making
of
your
Malt-flowres
,
in
which
(
all
be
Custome
,
and
the
Nature
of
the
soyle
binds
many
times
a
man
to
sundrie
inconueniences
,
and
that
a
man
must
necessarily
build
according
to
the
matter
he
hath
to
build
withall
,
from
whence
ariseth
the
many
diuersities
of
Malt-flowres
,
ye●
)
you
shall
vnderstand
,
that
the
generall
best
Malt-flowre
,
both
for
Summer
and
Winter
,
and
all
seasons
,
is
the
eaue
or
vaulted
●●ch
which
is
hewed
out
of
a
drie
and
maine
greet●e
rock
,
for
it
is
both
warme
in
Winter
,
coole
in
Summer
,
and
generally
comfortable
in
all
seasons
of
the
yeere
whatsoeuer
.
For
it
is
to
be
noted
,
that
all
bee
housewiues
doe
giue
ouer
the
making
of
Malt
in
the
extreame
heate
of
Summer
,
it
is
not
because
the
Malt
is
worse
that
is
made
in
Sommer
then
that
which
is
made
in
Winter
,
but
because
the
flowres
are
more
vnseasonable
,
and
that
the
Sunne
getting
a
power
into
such
open
places
,
maketh
the
graine
which
is
steeped
to
sprout
and
come
so
swiftly
,
that
it
cannot
indure
to
take
time
on
the
flowre
,
and
get
the
right
seasoning
which
belongeth
to
the
same
:
whereas
these
kind
of
vaults
being
drie
,
and
as
it
were
coucht
vnder
the
ground
,
not
onely
keepeth
out
the
sunne
in
summer
,
which
maketh
the
Malt
come
much
too
fast
,
but
also
defendeth
it
from
frosts
and
cold
bitter
blasts
in
sharpe
winters
,
which
will
not
suffer
it
to
come
,
or
sprout
at
all
;
or
if
parte
doe
come
and
sprout
,
as
that
which
lieth
in
the
hart
of
the
bed
;
yet
the
vpper
parts
and
outside
by
meanes
of
extreame
cold
cannot
sprute
;
but
being
againe
dried
,
hath
his
first
hardnes
,
and
is
one
and
the
same
with
raw
Barley
;
for
euery
Hus-wife
must
know
,
that
if
Malt
doe
not
come
as
it
were
altogether
,
and
at
an
instant
,
and
not
one
come
more
then
another
,
the
Malt
must
needs
bee
very
much
imperfit
:
The
next
flower
to
the
Caue
,
or
drie-sandy
rocke
,
is
the
Flower
which
is
made
of
earth
,
or
a
stiffe
strong
binding
Clay
well
watred
,
and
mixt
with
horse
dung
,
and
soape-ashes
,
beaten
and
wrought
together
,
till
it
come
to
one
solled
firmnes
;
this
Flower
is
a
very
warme
comfortable
Flower
in
the
winter
season
,
and
will
helpe
the
grayne
to
come
and
sprout
exceedingly
,
and
with
the
helpe
of
windowes
to
let
in
the
cold
aire
,
and
to
shut
out
the
violent
reflection
of
the
sunne
,
will
serue
very
conueniently
for
the
making
of
Malt
,
for
nine
monthes
in
the
yeere
,
that
is
to
say
,
from
September
till
the
end
of
May
;
but
for
Iune
,
Iuly
,
and
August
,
to
imploy
it
to
that
purpose
,
will
breed
both
losse
,
and
incumbrance
:
The
next
flower
to
this
of
earth
,
is
that
which
is
made
of
plaster
,
or
plaster
of
paris
,
being
burnt
in
a
seasonable
time
,
and
kept
from
wet
,
till
the
time
of
shooting
,
and
then
smoothly
laid
,
and
well
leuelled
;
the
imperfection
of
this
plaster
Flower
is
onely
the
extreame
coldnesse
thereof
,
which
in
frosty
and
colde
seasons
,
so
bindeth
in
the
heart
of
the
graine
,
that
it
cannot
sprout
,
for
which
cause
it
behooueth
euery
Maltster
that
is
compelled
to
these
Flowers
,
to
looke
well
into
the
seasons
of
the
yeere
,
and
when
hee
findeth
either
the
Frosts
,
Northerne
blasts
,
or
other
nipping
stormes
to
rage
too
violently
,
then
to
make
his
first
couches
or
beds
,
when
the
graine
commeth
newly
out
of
the
Cesterne
,
much
thicker
and
rounder
then
otherwise
he
would
doe
,
and
as
the
cold
abateth
,
or
the
corne
increaseth
in
sprouting
,
so
to
make
the
couches
or
beds
thinner
and
thinner
;
for
the
thicker
and
closer
the
graine
is
coucht
and
laid
together
,
the
warmer
it
lieth
;
and
so
catching
heate
,
sooner
sprouteth
,
and
the
thinner
it
lieth
the
cooler
it
is
,
and
so
much
the
slower
in
sprouting
.
This
flowre
,
if
the
windowes
be
close
,
and
guard
of
the
Sunne
sufficiently
,
will
(
if
necessitie
compel
)
serue
for
the
making
of
Malt
ten
moneths
in
the
yeere
,
onely
in
Iuly
and
August
which
containe
the
Dog-dayes
,
it
would
not
be
imployed
,
nor
in
the
time
of
any
violent
Frost
,
without
great
care
and
circumspection
.
Againe
,
there
is
in
this
flowre
another
fault
,
which
is
a
naturall
casting
out
of
dust
,
which
much
sullieth
the
graine
,
and
being
dried
makes
it
looke
dun
and
foule
,
which
is
much
disparagement
to
the
Malster
;
therefore
she
must
haue
great
care
that
when
the
Malt
is
taken
away
,
to
sweepe
and
keepe
her
flowres
as
cleane
and
neate
as
may
be
.
The
last
and
worst
is
the
boarded
flowre
,
of
what
kind
soeuer
it
be
,
by
reason
of
the
too
much
heate
thereof
,
and
yet
of
boarded
flowres
the
Oaken
boarded
is
the
coolest
and
longest
lasting
;
the
Elme
or
Beech
is
next
;
then
the
Ashe
,
and
the
worst
(
though
it
be
the
fairest
to
the
eye
)
is
the
Firre
,
for
it
hath
in
it selfe
(
by
reason
of
the
Frankensence
and
Terpentine
which
it
holdeth
)
a
naturall
heate
,
which
mixed
with
the
violence
of
the
Sunne
in
the
Summer-time
,
forceth
the
graine
not
onely
to
sprout
,
but
to
grow
in
the
couch
,
which
is
much
losse
,
and
a
foule
imputation
.
Now
these
boarded
flowres
can
hardly
be
in
vse
for
aboue
fiue
moneths
at
the
most
,
that
is
to
say
,
October
,
Nouember
,
December
,
Ianuarie
and
Februarie
;
for
the
rest
,
the
Sun
hath
too
much
strength
,
and
these
boarded
flowres
too
much
warmth
;
and
therefore
in
the
coolest
times
it
is
good
to
obserue
to
make
the
couches
thin
,
whereby
the
aire
may
passe
thorow
the
corne
,
and
so
coole
it
,
that
it
may
sprout
at
leasure
.
Now
for
any
other
flowre
besides
these
already
named
,
Imperfect
Flowres
.
there
is
not
any
good
to
malt
vpon
;
for
the
common
flowre
which
is
of
naturall
earth
,
whether
it
be
Clay
,
Sand
or
Grauell
,
if
it
haue
no
mixture
at
all
with
it
more
then
it
owne
nature
,
by
oft
treading
vpon
it
,
groweth
to
gather
the
nature
of
saltnesse
or
Saltpeter
into
it
,
which
not
onely
giueth
an
ill
taste
to
the
graine
that
is
laid
vpon
the
same
,
but
also
his
moysture
and
moldines
,
which
in
the
moyst
times
of
the
yere
arise
from
the
ground
,
it
often
corrupteth
and
putrifieth
the
corne
.
The
rough
paued
flowre
by
reason
of
the
vneuenes
,
is
vnfit
to
malt
on
,
because
the
graine
getting
into
the
crannies
doth
there
lie
,
and
are
not
remoued
or
turned
vp
and
downe
as
they
should
be
with
the
hand
,
but
many
times
is
so
fixed
to
the
ground
,
it
sprouteth
and
groweth
vp
into
a
greene
blade
,
affording
much
losse
and
hindrance
to
the
owner
.
The
smooth
paued
slowre
,
or
any
flowre
of
stone
whatsoeuer
,
is
full
as
ill
;
for
euery
one
of
them
naturally
against
much
wet
or
change
of
weather
,
will
sweate
and
distill
forth
such
abundant
moisture
,
that
the
Malt
lying
vpon
the
same
,
can
neither
dry
kindly
and
expell
the
former
moisture
receiued
in
the
cesterne
,
but
also
by
that
ouermuch
moysture
many
times
rotteth
,
and
comes
to
be
altogether
vseles
.
Lastly
,
for
the
flowre
made
of
Lime
and
Haire
,
it
is
as
ill
as
any
formerly
spoken
of
,
both
in
respect
of
the
nature
of
the
Lime
,
whose
heate
and
sharpnes
is
a
maine
enemy
to
Malt
,
or
any
moist
corne
,
as
also
in
respect
of
the
weaknes
and
brittlenes
of
the
substance
thereof
,
being
apt
to
molder
and
fall
in
peeces
with
the
lightest
treading
on
the
same
,
and
that
lime
and
dust
once
mixing
with
the
corne
,
it
doth
so
poison
and
suffocate
it
,
that
it
can
neither
sprout
,
nor
turne
seruiceable
for
any
vse
.
Next
vnto
the
Malt-flowres
,
Of
the
Kilne
and
the
building
thereof
.
our
Malster
shall
haue
a
great
care
in
the
framing
and
fashioning
of
the
Kilne
,
of
which
there
are
sundrie
sorts
of
moddles
,
as
the
ancient
forme
which
was
in
times
past
vsed
of
our
fore-fathers
,
being
only
made
in
a
square
proportion
at
the
top
with
small
splints
or
rafters
,
ioyned
within
fower
inches
one
of
another
,
going
from
a
maine
beame
crossing
the
mid
part
of
that
great
square
:
then
is
this
great
square
from
the
top
,
with
good
and
sufficient
studds
to
be
drawne
slopewise
narrower
and
narrower
,
till
it
come
to
the
ground
,
so
that
the
harth
or
lowest
part
thereof
may
bee
not
aboue
a
sixth
part
to
the
great
square
aboue
,
on
which
the
Malt
is
laid
to
be
dried
,
and
this
harth
shall
bee
made
hollow
and
descending
,
and
not
leuell
nor
assending
:
and
these
Kilnes
do
not
hold
any
certaine
quantitie
in
the
vpper
square
,
but
may
euer
bee
according
to
the
frame
of
some
being
thirty
foot
each
way
,
some
twenty
,
and
some
eighteene
.
There
be
other
Kilnes
which
are
made
after
this
maner
open
and
slope
,
but
they
are
round
of
proportion
;
but
both
these
kind
of
Kilnes
haue
one
fault
,
which
is
danger
of
fire
;
for
lying
euery
way
open
and
apt
for
the
blaze
,
if
the
Malster
be
any
thing
negligent
either
in
the
keeping
of
the
blaze
low
and
forward
,
or
not
sweeping
euery
part
about
the
harth
any
thing
that
may
take
fire
,
or
foreseeing
that
no
straws
which
do
belong
to
the
bedding
of
the
kilne
do
hang
downe
,
or
are
loose
,
wherby
the
fire
may
take
hold
of
them
,
it
is
very
possible
that
the
Kilne
may
be
set
on
fire
,
to
the
great
losse
and
often
vndoing
of
the
owner
.
The
perfit
Kilne
.
Which
to
preuent
,
and
that
the
Malster
may
haue
better
assurance
and
comfort
in
her
labour
,
there
is
a
Kilne
now
of
generall
vse
in
this
Kingdome
,
which
is
called
a
French
Kilne
,
being
framed
of
Bricke
,
Ashler
,
or
other
fire-stone
,
according
to
the
nature
of
the
soyle
in
which
Husbands
and
Huswiues
liue
:
and
this
French
Kilne
is
euer
safe
and
secure
from
fire
,
and
whether
the
Malster
wake
or
sleepe
,
without
extreame
wilfull
negligence
,
there
can
no
danger
come
to
the
Kilne
;
and
in
these
Kilnes
may
be
burnt
any
kind
of
fewell
whatsoeuer
,
and
neither
shall
the
smoke
offend
or
breed
ill
taste
in
the
Malt
,
nor
yet
discolour
it
,
as
many
times
it
doth
in
open
Kilnes
,
where
the
Malt
is
as
it
were
,
couered
all
ouer
,
and
euen
parboyld
in
smoke
:
so
that
of
all
sorts
of
Kilnes
whatsoeuer
,
this
which
is
called
the
French
Kilne
,
is
to
bee
preferred
and
onely
embraced
.
Of
the
forme
or
modell
whereof
,
I
will
not
here
stand
to
intreate
,
because
they
are
now
so
generally
frequent
amongst
vs
,
that
not
a
Mason
or
Carpenter
in
the
Kingdome
but
can
build
the
same
;
so
that
to
vse
more
words
thereof
were
tediousnesse
to
little
purpose
.
Now
there
is
another
kind
of
Kilne
which
I
haue
seene
(
and
but
in
the
West-countrie
onely
)
which
for
the
profitable
quaintnesse
thereof
,
I
tooke
some
especiall
note
of
,
and
that
was
a
Kilne
made
at
the
end
of
a
Kitchin
Raunge
or
Chimney
,
being
in
shape
round
,
and
made
of
Brick
,
with
a
little
hollownesse
narrowed
by
degrees
,
into
which
came
from
the
bottom
and
midst
of
the
Kitchin-chimney
a
hollow
tunnell
or
vault
,
like
the
tunnell
of
a
Chimney
,
and
ran
directly
on
the
back-side
,
the
hood
or
backe
of
the
Kitchin-chimney
;
then
in
the
midst
of
the
Chimney
,
where
the
greatest
strength
of
the
fire
was
made
,
was
a
square
hole
made
of
about
a
foote
and
a
halfe
euery
way
,
with
an
Iron
thicke
plate
to
draw
to
and
fro
,
opening
and
closing
the
hole
at
pleasure
;
and
this
hole
doth
open
onely
into
that
tunnell
which
went
to
the
Kilne
,
so
that
the
Malt
being
once
laid
,
&
spread
vpon
the
Kilne
,
draw
away
the
Iron
plate
,
and
the
ordinarie
fire
with
which
you
dresse
your
meate
,
and
performe
other
necessarie
businesses
,
is
suckt
vp
into
this
tunnell
,
and
so
conuaieth
the
heate
to
the
Kilne
,
where
it
drieth
the
Malt
with
as
great
perfection
,
as
any
Kilne
that
euer
I
saw
in
my
life
,
and
needeth
neither
attendance
or
other
ceremony
more
,
then
once
in
fiue
or
sixe
houres
to
turne
the
Malt
,
and
take
it
away
when
it
is
dried
sufficiently
:
for
it
is
here
to
bee
noted
,
that
how
great
or
violent
soeuer
the
fire
be
which
is
in
the
Chimney
,
yet
by
reason
of
the
passage
,
and
the
quantitie
thereof
,
it
carrieth
no
more
but
a
moderate
heate
to
the
Kilne
;
and
for
the
smoke
,
it
is
so
carried
away
in
other
loope-holes
which
run
from
the
hollownesse
betweene
the
tunnell
and
the
Malt-bed
,
that
no
Malt
in
the
world
can
possibly
be
sweeter
,
or
more
delicately
coloured
:
onely
the
fault
of
these
Kilnes
are
,
that
they
are
but
little
in
compasse
,
and
so
cannot
drie
much
at
a
time
,
as
not
aboue
a
quarter
or
ten
strike
at
the
most
in
one
drying
,
and
therefore
are
no
more
but
for
a
mans
owne
particular
vse
,
and
for
the
furnishing
of
one
setled
familie
;
but
so
applied
,
they
exceede
all
the
Kilnes
that
I
haue
seene
whatsoeuer
.
When
our
Malster
hath
thus
perfited
the
Malt-house
and
Kilne
,
Bedding
of
the
Kilne
.
then
next
looke
to
the
well
bedding
of
the
Kilne
,
which
is
diuersly
done
according
to
mens
diuers
opinions
;
for
some
vse
one
thing
,
and
some
another
,
as
the
necessitie
of
the
place
,
or
mens
particular
profits
draw
them
.
But
first
to
shew
you
what
the
bedding
of
a
Kilne
is
,
you
shall
vnderstand
,
that
it
is
a
thin
couering
laid
vpon
the
open
rafters
,
which
are
next
vnto
the
heate
of
the
fier
,
being
made
either
so
thin
or
so
open
,
that
the
smallest
heate
may
passe
thorow
it
,
and
come
to
the
corne
:
this
bed
must
be
laid
so
euen
and
leuell
as
may
be
,
and
not
thicker
in
one
place
then
another
,
lest
the
Malt
drie
too
fast
where
it
is
thinnest
,
and
too
slowly
where
it
is
thicke
,
and
so
in
the
taste
seeme
to
bee
of
two
seuerall
dryings
:
it
must
also
be
made
of
such
stuffe
,
as
hauing
receiued
heate
,
it
will
long
continue
the
same
,
and
be
an
assistant
to
the
fire
in
drying
the
corne
:
it
should
also
haue
in
it
no
moyst
or
dankish
propertie
,
least
at
the
first
receiuing
of
the
fire
,
it
send
out
a
stinking
smoke
,
and
so
taint
the
Malt
:
nor
should
it
bee
of
any
rough
or
sharpe
substance
,
because
vpon
this
bed
or
bedding
is
laid
the
haire-cloth
,
and
on
the
haire-cloth
the
Malt
,
so
that
with
the
turning
the
Malt
,
and
treading
vpon
the
cloth
,
should
the
bed
be
of
any
such
roughnesse
,
it
would
soone
weare
out
the
haire-cloth
,
which
would
be
both
losse
and
ill
hous-wifery
,
which
is
carefully
to
be
eschewed
.
But
now
for
the
matter
or
substance
whereof
this
bedding
should
bee
made
,
the
best
,
neatest
,
and
sweetest
,
is
cleane
long
Rie
straw
,
with
the
eares
onely
cut
off
,
and
the
ends
laid
euen
together
,
not
one
longer
then
another
,
and
so
spread
vpon
the
rafter
of
the
Kilne
as
eu●n
and
thin
as
may
be
,
and
laid
as
it
were
straw
by
straw
in
a
iust
proportion
,
where
skill
and
industrie
may
make
it
thin
or
thicke
at
pleasure
,
as
but
the
thicknesse
of
one
straw
,
or
of
two
,
three
,
foure
or
fiue
,
as
shall
seeme
to
your
iudgement
most
conuenient
,
and
then
this
,
there
can
be
nothing
more
euen
,
more
drie
,
sweete
,
or
open
to
let
in
the
heate
at
your
pleasure
:
and
although
in
the
old
open
Kilnes
it
be
subiect
to
danger
of
fire
,
by
reason
of
the
quicknesse
to
receiue
the
flame
,
yet
in
the
French
Kilnes
(
before
mentioned
)
it
is
a
most
safe
bedding
,
for
not
any
fire
can
come
neere
vnto
it
.
There
bee
others
which
bed
the
Kilne
with
Mat
;
and
it
is
not
much
to
bee
misliked
,
if
the
Mat
bee
made
of
Rye-straw
sowed
,
and
wouen
together
according
to
the
manner
of
the
Indian
Mats
,
or
those
vsuall
thin
Bent-Mats
,
which
you
shall
commonlie
see
in
the
Summer
time
,
standing
in
Husbandmens
Chimnies
,
where
one
bent
or
straw
is
laid
by
another
,
and
so
wouen
together
with
a
good
strong
pack-thread
:
but
these
Mats
according
to
the
old
Prouerbe
(
More
cost
more
Worship
,
)
for
they
are
chargeable
to
bee
bought
,
and
verie
troublesome
in
the
making
,
and
in
the
wearing
will
not
out-last
one
of
the
former
loose
beddings
;
for
if
one
thread
or
stitch
breake
,
immediatelie
most
in
that
row
will
follow
:
onely
it
is
most
certaine
,
that
during
the
time
it
lasteth
it
is
both
good
,
necessarie
and
hansome
.
But
if
the
Mat
bee
made
either
of
Bulrushes
,
Flaggs
,
or
any
other
thicke
substance
(
as
for
the
most
part
they
are
)
then
it
is
not
so
good
a
bedding
,
both
because
the
thicknesse
keepeth
out
the
heate
,
and
is
long
before
it
can
bee
warmed
;
as
also
in
that
it
euer
being
cooled
,
naturally
of
it selfe
draweth
into
it
a
certaine
moysture
,
which
with
the
first
heate
beeing
expelled
in
smoke
,
doth
much
offend
and
breed
ill
taste
in
the
Malt.
There
bee
others
that
bed
the
Kilne
with
a
kind
of
Mat
made
of
broad
thinne
splints
of
wood
wrought
checker-wise
one
into
another
,
and
it
hath
the
same
faults
which
the
thicke
Mat
hath
;
for
it
is
long
in
catching
the
heate
,
and
will
euer
smoke
at
the
first
warming
,
and
that
smoke
will
the
Malt
smell
on
euer
after
;
for
the
smoke
of
wood
is
euer
more
sharpe
and
piercing
then
any
other
smoke
whatsoeuer
.
Besides
,
this
wooden
mat
,
after
it
hath
once
bedded
the
Kilne
,
it
can
hardly
afterward
bee
taken
vp
or
remoued
;
for
by
continuall
heate
,
being
brought
to
such
an
extreme
drienesse
,
if
vpon
any
occasion
either
to
mend
the
Kilne
,
or
clense
the
Kilne
,
or
doe
other
necessarie
labour
vnderneath
the
bedding
,
you
should
take
vp
the
wooden
mat
,
it
would
presently
crack
and
fall
to
peeces
,
and
bee
no
more
seruiceable
.
There
be
others
which
bed
the
Kilne
with
a
bedding
made
all
of
wickers
,
or
small
wands
foulded
one
into
another
like
a
hurdle
,
or
such
like
wand-worke
;
but
it
is
made
very
open
,
euery
wand
at
least
two
or
three
fingers
one
from
another
:
and
this
kind
of
bedding
is
a
very
strong
kind
of
bedding
,
and
will
last
long
,
&
catcheth
the
heat
at
the
first
springing
,
only
the
smoke
is
offensiue
,
and
the
roughnesse
without
great
care
vsed
,
will
soone
weare
out
your
haire-cloth
:
yet
in
such
places
where
straw
is
not
to
bee
got
or
spared
,
and
that
you
are
compelled
onely
to
vse
wood
for
your
fuell
in
drying
your
Malt
,
I
allow
this
bedding
before
any
other
,
for
it
is
very
good
,
strong
and
long-lasting
:
besides
,
it
may
be
taken
vp
and
set
by
at
pleasure
,
so
that
you
may
sweepe
and
clense
your
Kilne
as
oft
as
occasion
shall
serue
,
and
in
the
neate
and
fine
keeping
of
the
Kilne
,
doth
consist
much
of
the
huswiues
Art
;
for
to
be
choakt
either
with
dust
,
durt
,
soote
or
ashes
,
as
it
shewes
sluttishnesse
and
sloth
,
the
onely
great
imputations
hanging
ouer
a
huswife
,
so
they
likewise
hinder
the
labour
,
and
make
the
Malt
drie
a
great
deale
worse
,
and
more
vnkindly
.
Of
fuell
for
the
drying
of
Malt
,
Next
the
bedding
of
the
Kilne
,
our
Malster
by
all
meanes
must
haue
an
especiall
care
with
what
fuell
shee
drieth
the
Malt
;
for
commonly
according
to
that
it
euer
receiueth
and
keepeth
the
taste
,
if
by
some
especiall
Art
in
the
Kilne
that
anoyance
be
not
taken
away
.
To
speake
then
of
Fewels
in
generall
,
they
are
of
diuers
kinds
according
to
the
natures
of
soyles
,
and
the
accommodation
of
places
in
which
men
liue
;
yet
the
best
and
most
principall
fewell
for
the
Kilnes
(
both
for
sweetnesse
,
gentle
heate
,
and
perfit
drying
)
either
good
Wheate-straw
,
Rie-straw
,
Barley-straw
,
or
Oaten-straw
;
and
of
these
the
Wheate-straw
is
the
best
,
because
it
is
most
substantiall
,
longest
lasting
,
makes
the
sharpest
fire
,
and
yeelds
the
least
flame
:
the
next
is
Rie-straw
,
then
Oaten-straw
,
and
last
Barley-straw
,
which
by
reason
it
is
shortest
,
lightest
,
least
lasting
and
giueth
mode
blaze
then
heate
,
it
is
last
of
these
whi●e
strawes
to
be
chosen
;
and
where
any
of
these
faile
,
or
are
scarce
,
you
may
take
the
stubble
or
after-crop
of
them
,
when
the
vpper
part
is
shorne
away
;
which
being
well
dried
and
housed
,
is
as
good
as
any
of
the
rest
already
spoken
of
,
and
lesse
chargeable
,
because
it
is
not
fi●
for
any
better
purpose
as
to
make
fodder
,
meanure
,
or
such
like
,
of
more
then
ordinary
thatching
,
&
so
fittest
for
this
purpose
.
Next
to
these
white
strawes
,
your
long
Fennerushes
,
being
very
exceedingly
well
withered
and
dried
,
and
all
the
sappie
moysture
gotten
out
of
them
,
and
so
either
safely
housed
or
stacked
,
are
the
best
fuell
:
for
they
make
a
very
substantiall
fire
,
and
much
lasting
,
neither
are
apt
to
much
blazing
,
nor
the
smoake
so
sharpe
or
violent
but
may
very
well
be
indured
:
where
all
these
are
wanting
,
you
may
take
the
straw
of
Pease
,
Fetches
,
Lupins
,
or
Tares
,
any
of
which
will
serue
;
yet
the
smoke
is
apt
to
taint
,
and
the
fire
without
preuention
drieth
too
suddenly
and
swiftly
.
Next
to
cleane
Beane-straw
,
or
straw
mixt
of
Beanes
and
Pease
together
;
but
this
must
be
handled
with
great
discretion
,
for
the
substance
containeth
so
much
heate
,
that
it
will
rather
burne
then
drie
,
if
it
be
not
moderated
,
and
the
smoke
is
also
much
offensiue
.
Next
to
this
Beane-straw
is
your
Furres
,
Gorse
,
Whinnes
,
or
small
Brush
wood
,
which
differeth
not
much
from
Beane-straw
;
onely
the
smoke
is
much
shaper
,
and
tainteth
the
Malt
with
a
much
stronger
sauour
.
To
these
I
may
adde
Braken
or
Braks
,
Ling
,
Heath
,
or
Brome
,
all
which
may
serue
in
time
of
necessitie
,
but
each
one
of
them
haue
this
fault
,
that
they
adde
to
the
Malt
an
ill
taste
or
sauour
.
After
these
I
place
Wood
of
all
sorts
,
for
each
is
alike
noysome
,
and
if
the
smoke
which
commeth
from
it
touch
the
Malt
,
the
infection
cannot
bee
recouered
;
from
whence
amongst
the
best
husbands
haue
sprung
this
opinion
,
that
when
at
any
time
drinke
is
ill
ta●ted
,
they
say
straight
,
it
was
made
of
Wood-dried
Malt.
And
thus
you
see
the
generalitie
of
fuels
,
their
vertues
,
faults
,
and
how
they
are
to
be
imployed
.
Now
for
Coale
of
all
kinds
,
Turfe
o●
Peate
,
they
are
not
by
any
meanes
to
bee
vsed
vnder
Kilnes
,
except
where
the
furnaces
are
so
subtiltie
made
,
that
the
smoke
is
conuaied
a
quite
contrarie
way
,
and
neuer
commeth
neere
the
Malt
;
in
that
case
in
skilleth
not
what
fuell
you
vse
,
so
it
bee
durable
and
cheape
,
it
is
fit
for
the
purpose
,
onely
great
regard
must
be
had
to
the
gentlenesse
of
the
fier
;
for
as
the
old
Prouerb
is
(
Soft
fier
makes
sweete
Malt
)
so
too
rash
and
hastie
a
fire
scorcheth
and
burneth
it
,
which
is
called
amongst
Maltsters
Firefangd
;
and
such
Malt
is
good
for
little
or
no
purpose
:
therefore
to
keepe
a
temperate
and
true
fire
,
is
the
onelie
Arte
of
a
most
skilfull
Maultster
.
The
making
of
the
Garners
.
When
the
Kilne
is
thus
made
and
furnished
of
all
necessaries
duely
belonging
to
the
same
,
our
Maltsters
next
care
shall
bee
to
the
fashioning
and
making
of
the
Garners
,
Hutches
,
or
Holds
in
which
both
the
Malt
after
it
is
dried
,
and
the
Barley
before
it
be
steeped
,
is
to
be
kept
and
preserued
;
and
these
Garners
or
Safes
,
for
Corne
are
made
of
diuers
fashions
,
and
diuers
matters
,
as
some
of
Boards
,
some
of
Bricks
,
some
of
Stone
,
some
of
Lime
and
Haire
,
and
some
of
Mud
,
Clay
or
Loame
:
but
all
of
these
haue
their
seuerall
faults
;
for
Wood
of
all
kinds
breedeth
Weeuell
and
Wormes
which
destroy
the
Graine
,
and
is
indeed
much
too
hot
:
for
although
Malt
would
euer
bee
kept
passing
drie
,
yet
neuer
so
little
ouer-plus
of
heate
withers
it
,
and
takes
away
the
vertue
;
for
as
moysture
rots
and
corrupts
it
,
so
heate
takes
away
and
decayeth
the
substance
.
Bricke
,
because
it
is
laid
with
Lime
,
is
altogether
vnholsome
,
for
the
Lime
being
apt
at
change
of
weather
to
sweat
,
moystneth
the
graine
,
and
so
tainteth
it
,
and
in
the
driest
seasons
with
the
sharpe
hot
taste
,
doth
fully
as
much
offend
it
:
those
which
are
made
of
Stone
are
much
more
noysome
,
both
in
respect
of
the
reasons
before
rehearsed
,
as
also
in
that
all
Stone
of
it selfe
will
sweate
,
and
so
more
and
more
corrupteth
the
Graine
which
is
harboured
in
it
.
Lime
and
Haire
being
of
the
same
nature
,
carrieth
the
same
offences
,
and
is
in
the
like
sort
to
be
eschewed
.
Now
for
Mud
,
Clay
,
or
Loame
,
in
as
much
as
they
must
necessarily
be
mixed
with
wood
,
because
otherwise
of
themselues
they
cannot
knit
or
bind
together
,
and
besides
,
that
the
clay
or
loame
must
bee
mixt
either
with
chopt-hay
,
chopt-straw
,
or
chopt-litter
,
they
are
as
great
breeders
of
wormes
&
vermin
as
wood
is
,
nor
are
they
defences
against
Mice
,
but
easie
to
be
wrought
through
,
and
so
very
vnprofitable
for
any
husband
or
huswife
to
vse
.
Besides
,
they
are
much
too
hot
,
and
being
either
in
a
close
house
neere
the
kilne
,
or
the
back
or
face
of
any
other
Chimney
,
they
drie
the
Corne
too
sore
,
and
make
it
dwindle
and
wither
,
so
that
it
neither
filleth
the
bushell
,
nor
inricheth
the
liquor
,
but
turnes
to
losse
euery
way
.
The
best
Garner
then
that
can
be
made
both
for
safetie
and
profit
,
is
to
be
made
either
of
broken
tile-shread
,
or
broken
bricks
,
cunningly
and
euen
laid
,
and
bound
together
with
Plaster
of
Parris
,
or
our
ordinarie
English
Plaster
,
or
burnt
Alablaster
,
and
then
couered
all
ouer
both
within
and
without
,
in
the
bottome
and
on
euery
side
,
at
least
three
fingers
thicke
with
the
same
Plaster
,
so
as
no
bricke
or
tile-shread
may
by
any
meanes
bee
seene
,
or
come
neere
to
touch
the
Corne
;
and
these
Garners
you
may
make
as
bigge
,
or
as
little
as
you
please
,
according
to
the
frame
of
your
house
,
or
places
of
most
conuenience
for
the
purpose
,
which
indeed
would
euer
bee
as
neere
the
Kilne
as
may
be
,
that
the
ayre
of
the
fire
in
the
dayes
of
drying
may
come
vnto
the
same
,
of
else
neere
the
backs
or
sides
of
Chimneis
,
where
the
ayre
thereof
may
correct
the
extreame
coldnesse
of
the
pl●ster
which
of
all
things
that
are
bred
in
the
earth
,
is
the
coldest
thing
that
may
be
,
and
yet
most
drie
,
and
not
apt
to
sweate
,
or
take
moysture
but
by
some
violent
extremity
,
neither
wil
any
worme
or
vermine
come
neere
it
,
because
the
great
coldnesse
thereof
is
a
mortall
enemie
to
their
natures
,
and
so
the
safest
and
longest
these
Garners
of
Plaster
keepe
all
kind
of
Graine
and
Pulse
in
the
best
perfection
.
The
making
of
cesternes
.
After
these
Garners
,
Hutches
,
or
large
Keepes
for
Corne
are
perfitted
and
made
,
and
fitly
adioyned
to
the
Kilne
,
the
next
thing
that
our
Maulster
hath
too
looke
vnto
,
is
the
framing
of
the
Fats
or
Cesterns
,
in
which
the
Corne
is
to
bee
steeped
,
and
they
are
of
two
sorts
,
that
is
,
either
of
Coopers
worke
,
being
great
Fats
of
wood
,
or
else
of
Masons
worke
,
being
Cesternes
made
of
stone
;
but
the
Cesterne
of
stone
is
much
the
better
,
for
besides
that
these
great
Fats
of
wood
are
very
chargeable
and
costly
(
as
a
Fat
to
containe
foure
quarters
of
graine
,
which
is
but
two
and
thirtie
bushels
,
cannot
bee
afforded
vnder
twenty
shillings
)
,
so
likewise
they
are
very
casuall
and
apt
to
mischance
and
spilling
;
for
besides
their
ordinarie
wearing
,
if
in
the
heate
of
Summer
they
be
neuer
so
little
neglected
without
water
,
and
suffered
to
ouer-drie
,
it
is
ten
to
one
but
in
the
Winter
they
will
bee
ready
to
fall
in
peeces
;
and
if
they
be
kept
moyst
,
yet
if
the
water
be
not
oft
shifted
and
preserued
sweet
,
the
Fat
will
soone
taint
,
and
being
once
growne
faultie
,
it
is
not
onely
irrecouerable
,
but
also
whatsoeuer
commeth
to
be
steeped
in
it
after
,
will
be
sure
to
haue
the
same
sauour
,
besides
the
wearing
and
breaking
of
Garthes
and
Pluggs
,
the
binding
,
clensing
,
sweetning
,
and
a
whole
world
of
other
troubles
and
charges
doe
so
daily
attend
them
,
that
the
benefit
is
a
great
deale
short
of
the
incumbrance
;
whereas
the
Gesterne
is
euer
ready
and
vsefull
,
without
any
vexation
at
all
,
and
being
once
wel
and
sufficiently
made
,
will
not
neede
trouble
or
reparation
(
more
then
ordinary
washing
)
scarse
in
an
hundred
yeeres
.
Now
the
best
way
of
making
these
Mault-cesterns
,
is
to
make
the
bottomes
and
sides
of
good
tile-shreads
,
fixed
together
with
the
best
Lime
and
Sand
,
and
the
bottome
shall
bee
raised
at
least
a
foote
and
a
halfe
higher
then
the
ground
,
and
at
one
corner
in
the
bottome
a
fine
artificiall
round
hole
must
be
made
,
which
being
outwardly
stopt
,
the
Maultster
may
through
it
draine
the
Cesterne
drie
when
shee
pleaseth
,
and
the
bottome
must
bee
so
artificially
leueld
and
contriued
,
that
the
water
may
haue
a
true
descent
to
that
hole
,
&
not
any
remaine
behind
when
it
is
opened
.
Now
when
the
modell
is
thus
made
of
tile-shread
,
which
you
may
doe
great
or
little
at
your
pleasure
,
then
with
Lime
,
Haire
and
Beasts-blood
mixed
together
,
you
shall
couer
the
bottome
at
least
two
inches
thick
,
laying
leuell
and
plaine
as
is
before
shewed
:
which
done
,
you
shall
also
couer
all
the
sides
and
top
,
both
within
and
without
with
the
same
matter
,
at
least
a
good
fingers
thicknesse
,
and
the
maine
wall
of
the
whole
Cesterne
shall
bee
a
full
foot
in
thicknes
,
as
well
for
strength
and
durablesse
,
as
other
priuate
reasons
for
the
holding
the
graine
and
water
,
whose
poyze
and
weight
might
otherwise
indanger
a
weaker
substance
.
And
thus
much
concerning
the
Malt-house
,
and
those
seuerall
accommodations
which
doe
belong
vnto
the
same
.
The
manner
how
to
make
Malt.
I
will
now
speake
a
little
in
generall
as
touching
the
Art
,
skill
and
knowledge
of
Malt
making
,
which
I
haue
referred
to
the
conclusion
of
this
Chapter
,
because
whosoeuer
is
ignorant
in
any
of
the
things
before
spoken
of
,
cannot
by
any
meanes
euer
attaine
to
the
perfection
of
most
true
and
most
thriftie
Malt-making
:
To
begin
then
with
this
Art
of
making
,
or
(
as
some
terme
it
)
melting
of
Malt
,
you
shall
first
(
hauing
proportioned
the
quantitie
you
meane
to
steepe
,
which
should
euer
be
answerable
to
the
continent
of
your
Cesterne
,
and
your
Cesterne
to
your
flowres
)
let
it
either
run
downe
from
your
vpper
Garner
into
the
Cesterne
,
or
otherwise
be
carried
into
your
Cesterne
,
as
you
shall
please
,
or
your
occasions
desire
,
and
this
Barley
would
by
all
meanes
be
very
cleane
,
and
neatly
drest
;
then
when
your
Cesterne
is
filled
,
you
shall
from
your
Pumpe
or
Well
conuey
the
water
into
the
Cesterne
,
till
all
the
Corne
be
drencht
,
and
that
the
water
floate
aboue
it
:
if
there
be
any
Corne
that
will
not
sinke
,
you
shall
with
your
hand
stirre
it
about
,
and
wet
it
,
and
so
let
it
rest
and
couer
the
Cesterne
;
and
thus
for
the
space
of
three
nights
you
shall
let
the
corne
steepe
in
the
water
.
After
the
third
night
is
expired
,
the
next
morning
you
shall
come
to
the
Cesterne
,
and
plucke
out
the
plug
or
bung-sticke
which
stoppeth
the
hole
in
the
bottome
of
the
Cesterne
,
and
so
draine
the
water
cleane
from
the
Corne
,
and
this
water
you
shall
by
all
meanes
saue
,
for
much
light
Corne
and
others
will
come
forth
with
this
draine-water
,
which
is
very
good
Swines
meate
,
and
may
not
be
lost
by
any
good
huswife
.
Then
hauing
drained
it
,
you
shall
let
the
Cesterne
drop
all
that
day
,
and
in
the
euening
with
your
shouell
you
shall
empty
the
Corne
from
the
Cesterne
vnto
the
Malt-flowre
,
and
when
all
is
out
,
and
the
Cesterne
clensed
,
you
shall
lay
all
the
wet
corne
on
a
great
heape
round
or
long
,
and
flat
on
the
top
;
and
the
thicknesse
of
this
heape
shall
be
answerable
to
the
season
of
the
yeere
;
for
if
the
weather
bee
extreame
cold
,
then
the
heape
shall
be
made
very
thicke
,
as
three
or
foure
foote
,
or
more
,
according
to
the
quantitie
of
the
graine
:
but
if
the
weather
be
temperate
and
warme
,
then
shall
the
heape
be
made
thinner
,
as
two
foote
,
a
foote
and
a
halfe
,
or
one
foote
,
according
to
the
quantitie
of
the
graine
.
And
this
heape
is
called
of
Malsters
a
Couch
or
Bed
of
raw
Malt.
In
this
couch
you
shall
let
the
Corne
lie
three
nights
more
without
stirring
,
and
after
the
expiration
of
the
three
nights
,
you
shall
looke
vpon
it
,
and
if
you
find
that
it
beginneth
but
to
sprout
(
which
is
called
coming
of
Malt
)
though
it
bee
neuer
so
little
,
as
but
the
verie
white
end
of
the
sproute
peeping
out
(
so
it
be
in
the
outward
part
of
the
heape
or
Couch
)
you
shall
then
breake
open
the
Couch
,
and
in
the
middest
(
where
the
Corne
lay
neerest
)
you
shall
find
the
sprout
or
Come
of
a
greater
largenesse
;
then
with
your
shouell
you
shall
turne
all
the
outward
part
of
the
couch
inward
,
and
the
inward
outward
,
and
make
it
at
least
three
or
foure
times
as
big
as
it
was
at
the
first
,
and
so
let
it
lie
all
that
day
and
night
,
and
the
next
day
you
shall
with
your
shouell
turne
the
whole
heape
ouer
againe
,
increasing
the
largenes
,
and
making
it
of
one
indifferent
thicknesse
ouer
all
the
flowre
;
that
is
to
say
,
not
aboue
a
handfull
thicke
at
the
most
,
not
failing
after
for
the
space
of
fourteene
dayes
,
which
doth
make
vp
full
in
all
three
weeks
,
to
turn
it
all
ouer
twice
or
thrice
a
day
according
to
the
season
of
the
weather
,
for
if
it
be
warme
,
the
malt
must
be
turnd
oftner
;
if
coose
,
then
it
may
lie
closser
,
thicker
and
longer
together
;
and
when
the
three
weeks
is
fully
accomplisht
,
then
you
shall
(
hauing
bedded
your
kilne
,
and
spread
a
cleane
harie-cloth
thereon
)
lay
the
malt
as
thinne
as
may
be
(
as
about
three
fingres
thicknes
)
vpon
the
hariecloth
,
The
drying
of
Mault
.
and
so
drie
it
with
a
gentle
and
soft
fire
,
euer
and
anon
turning
the
mault
(
as
it
drieth
on
the
kilne
)
ouer
and
ouer
with
your
hand
,
till
you
find
it
sufficiently
well
dryed
,
which
you
shall
know
both
by
the
ta●t
when
you
bite
it
in
your
mouth
,
&
also
by
the
falling
off
of
the
come
or
sprout
,
when
it
is
throughly
dried
.
Now
assoone
as
you
see
the
come
beginne
to
shed
,
you
shall
in
the
turning
of
the
mault
rub
it
well
betweene
your
hands
,
and
scower
it
,
to
make
the
come
fall
away
;
then
finding
it
all
sufficiently
dried
,
first
put
out
your
fire
,
then
let
the
malt
coole
vpon
the
kilne
for
foure
or
fiue
houres
,
and
after
raising
vp
the
foure
corners
of
the
haire-cloth
,
and
gathering
the
mault
together
on
a
heape
,
empty
it
with
the
come
and
all
into
your
garners
,
and
there
let
it
lie
(
if
you
haue
not
present
occasion
to
vse
it
)
for
a
moneth
or
two
or
three
to
ripen
,
but
no
longer
,
for
as
the
Come
or
dust
of
the
kilne
,
for
such
a
space
melloweth
and
ripeneth
the
Malt
,
making
it
better
both
for
sale
or
expence
,
so
to
lie
too
long
in
it
doth
ingender
Weeuell
,
Wormes
and
Vermine
which
doe
destroy
the
Graine
.
Now
for
the
dressing
and
clensing
of
Malt
at
such
time
as
it
is
either
to
be
spent
in
the
house
,
The
dressing
of
Malt.
or
sold
in
the
Market
,
you
shall
first
winnow
it
with
a
good
wind
either
from
the
ayre
,
or
from
the
Fan
;
and
before
the
winnowing
you
shall
rub
it
exceeding
well
betweene
your
hands
to
get
the
Come
or
sproutings
cleane
away
:
for
the
beautie
and
goodnesse
of
Malt
is
when
it
is
most
smug
,
cleane
,
bright
,
and
likest
to
Barley
in
the
view
,
for
then
there
is
least
waste
and
greatest
profit
:
for
Come
and
dust
drinketh
vp
the
liquor
,
and
giues
an
ill
taste
to
the
drinke
.
After
it
is
well
rubd
and
winnowed
,
you
shall
then
ree
it
ouer
in
a
fine
siue
,
and
if
any
of
the
Malt
be
vnclensed
,
then
rub
it
againe
in
the
fiue
till
all
bee
pure
,
and
the
rubbings
will
arise
on
the
top
of
the
siue
,
which
you
may
cast
off
at
pleasure
,
and
both
those
rubbings
from
the
siue
and
the
Chaffe
and
dust
which
commeth
from
the
winnowings
should
be
safe
kept
,
for
they
are
very
good
Swines
meate
,
and
feede
well
mixt
either
with
whay
or
swillings
:
and
thus
after
the
Malt
is
red
,
you
shall
either
stacke
it
vp
for
especiall
vse
,
or
put
it
into
a
well
clensed
Garner
,
where
it
may
lie
till
there
be
occasion
for
expence
.
Now
there
be
certaine
obseruations
in
the
making
of
Malt
,
Obseruations
in
the
making
of
Malt.
which
I
may
by
no
meanes
omit
:
for
though
diuers
opinions
doe
diuersly
argue
them
,
yet
as
neere
as
I
can
,
I
will
reconcile
them
to
that
truth
,
which
is
most
consonant
to
reason
,
and
the
rule
of
honestie
and
equalitie
.
First
,
there
is
a
difference
in
mens
opinions
as
touching
the
constant
time
for
the
mellowing
and
making
of
the
Malt
;
that
is
,
from
the
first
steeping
to
the
time
of
drying
;
for
some
will
allow
both
Fat
and
Flowre
hardly
a
fortnight
,
some
a
fortnight
and
two
or
three
dayes
,
and
doe
giue
this
reason
;
first
,
they
say
it
makes
the
Corne
looke
whiter
and
brighter
,
and
doth
not
get
so
much
the
fullying
and
foulenesse
of
the
flower
,
as
that
which
lieth
three
weekes
,
which
makes
it
a
great
deale
more
beautifull
and
so
more
sallable
:
next
,
it
doth
not
come
or
shoote
out
so
much
sprout
,
as
that
which
lieth
a
longer
time
,
and
so
preserueth
more
heart
in
the
graine
,
makes
it
bould
and
fuller
,
and
so
consequently
more
full
of
substance
,
and
able
to
make
more
of
a
little
,
then
the
other
much
of
more
;
and
these
reasons
are
good
in
shew
,
but
not
in
substantiall
truth
:
for
(
although
I
confesse
that
Corne
which
lieth
least
time
of
the
flowre
must
be
the
whitest
and
brightest
)
yet
that
which
wanteth
any
of
the
due
time
,
can
neither
ripen
,
mellow
,
nor
come
to
true
perfection
,
and
lesse
then
three
weekes
cannot
ripen
Barley
:
for
looke
what
time
in
hath
to
swell
and
sprout
,
it
must
haue
full
that
time
to
flourish
,
and
as
much
time
to
decay
:
now
in
lesse
then
a
week
it
cannot
do
the
first
,
&
so
in
a
week
the
second
,
and
in
another
weeke
the
third
;
so
that
in
lesse
then
3.
weekes
a
man
cannot
make
perfit
Malt.
Againe
,
I
confesse
,
that
Malt
which
hath
the
least
Come
,
must
haue
the
greatest
kernell
,
and
so
bee
most
substantiall
;
yet
the
Malt
which
putteth
not
out
his
full
sprout
,
but
hath
that
moysture
(
with
too
much
haste
)
driuen
in
which
should
be
expelled
,
can
neuer
bee
Malt
of
any
long
lasting
,
or
profitable
for
indurance
,
because
it
hath
so
much
moyst
substance
as
doth
make
it
both
apt
to
corrupt
&
breed
worms
in
most
great
abundance
:
it
is
most
true
,
that
this
hastie
made
Malt
is
fairest
to
the
eie
,
and
will
soonest
be
vented
in
the
Market
;
and
being
spent
assone
as
it
is
bought
,
little
or
no
losse
is
to
be
perceiued
,
yet
if
it
be
kept
3
or
4
months
,
or
longer
(
vnlesse
the
place
where
it
is
kept
be
like
a
Hot-house
)
it
will
so
danke
and
giue
againe
,
that
it
will
be
little
better
then
raw
Malt
,
and
so
good
for
no
seruice
without
a
second
drying
:
besides
,
Malt
that
is
not
suffred
to
sprout
to
the
full
kindly
,
but
is
stopt
as
soone
as
it
begins
to
peepe
,
much
of
that
Malt
cannot
come
at
all
,
for
the
moystest
graines
doe
sprout
first
,
and
the
hardest
are
longer
in
breaking
the
huske
;
now
if
you
stop
the
graine
on
the
first
sprouts
,
and
not
giue
all
leisure
to
come
one
after
another
,
you
shall
haue
halfe
Malt
and
halfe
Barley
,
and
that
is
good
for
nothing
but
Hens
and
Hogs
Trough
.
So
that
to
conclude
,
lesse
then
three
weeks
you
cannot
haue
to
make
good
and
perfect
Malt.
Next
there
is
a
difference
in
the
turning
of
the
Malt
,
for
some
(
and
those
be
the
most
men
Malsters
whatsoeuer
)
turne
all
their
Malt
with
the
shouell
,
and
say
it
is
most
easie
,
most
speedy
,
and
dispatcheth
more
in
an
houre
,
then
any
other
way
doth
in
three
;
and
it
is
very
true
,
yet
it
scattereth
much
,
leaueth
much
behind
vnturn'd
,
and
commonly
that
which
was
vndermost
,
it
leaueth
vndermost
still
,
&
so
by
some
comming
too
much
,
&
others
not
comming
at
all
,
the
Malt
is
oft
much
imperfect
,
&
the
old
saying
made
good
,
that
too
much
haste
,
maketh
waste
.
Now
there
are
others
(
and
they
are
for
the
most
part
weomen
Malsters
)
which
turne
all
with
the
hand
,
and
that
is
the
best
,
safest
,
&
most
certaine
way
;
for
there
is
not
a
graine
which
the
hand
doth
not
remoue
&
turne
ouer
&
ouer
,
and
layes
euery
seuerall
heape
or
row
of
such
an
euen
&
iust
thicknesse
,
that
the
Malt
both
equally
commeth
,
&
equally
seasoneth
together
without
defect
or
alteration
:
and
though
he
that
hath
much
Malt
to
make
,
will
be
willing
to
hearken
to
the
swiftest
course
in
making
,
yet
he
that
will
make
the
best
Malt
,
must
take
such
conuenient
leisure
,
and
imploy
that
labour
which
commeth
neerest
to
perfection
.
Then
there
is
another
especiall
care
to
bee
had
in
the
coming
or
sprouting
of
Malt
,
which
is
,
that
as
it
must
not
come
too
little
,
so
it
must
not
by
any
meanes
come
too
much
,
for
that
is
the
grossest
abuse
that
may
be
:
and
that
which
we
call
comed
or
sprouted
too
much
is
,
when
either
by
negligence
for
want
of
looking
to
the
couch
,
and
not
opening
of
it
,
or
for
want
of
turning
when
the
Malt
is
spread
on
the
flowre
,
it
come
or
sprout
at
both
ends
,
which
Husbands
call
Akerspyerd
;
such
corne
by
reason
the
whole
heart
of
substance
is
driuen
out
of
it
,
can
bee
good
for
no
purpose
but
the
Swine-trough
,
and
therefore
you
must
haue
an
especiall
care
both
to
the
well
tending
of
the
couch
,
and
the
turning
the
Malt
on
the
flowre
,
and
be
sure
(
as
neere
as
you
can
by
the
ordering
of
the
couch
,
and
happing
the
hardest
graine
inward
and
warmest
)
to
make
it
all
Come
very
indifferently
together
.
Now
if
it
so
fall
out
that
you
buy
your
Barley
,
and
happen
to
light
on
mixt
graine
,
some
being
old
Corne
,
some
new
Corne
,
some
of
the
heart
of
the
starke
,
and
some
of
the
stadle
,
which
is
an
ordinarie
deceit
with
Husbandmen
in
the
Market
,
then
you
may
be
well
assured
,
that
this
graine
can
neuer
Come
or
sprout
equally
together
;
for
the
new
Corne
will
sprout
before
the
old
,
and
the
stadle
before
that
in
the
hart
of
the
starke
,
by
reason
the
one
exceedeth
the
other
in
moistnesse
:
therefore
in
this
case
you
shall
marke
well
which
commeth
first
,
which
will
be
still
in
the
heart
of
the
Couch
,
and
with
your
hand
gather
it
by
it selfe
into
a
seperate
place
,
and
then
heape
the
other
together
againe
;
and
thus
as
it
cometh
and
sprouteth
,
so
gather
it
from
the
heape
with
your
hand
,
and
spread
●t
on
the
flowre
,
and
keepe
the
other
still
in
a
thicke
heape
till
all
be
sprouted
.
Now
lastly
obserue
,
that
if
your
Malt
be
hard
to
sprout
or
Come
,
and
that
the
fault
consist
more
in
the
bitter
coldnes
of
the
season
,
then
any
defect
of
the
corne
,
that
then
(
besides
the
thicke
and
close
making
of
the
heape
or
couch
)
you
faile
not
to
couer
it
ouer
with
some
thicke
wollen
clothes
,
as
course
Couerlids
,
or
such
like
stuffe
,
the
warmth
whereof
will
make
it
Come
presently
:
which
once
perceiued
,
then
forthwith
vncloth
it
,
and
order
it
as
aforesaid
in
all
points
.
And
thus
much
for
the
Art
,
order
,
skill
&
cunning
belonging
to
Maltmaking
.
Now
as
touching
the
making
of
Oates
into
Malt
,
Of
Oate-meale
.
which
is
a
thing
of
generall
vse
in
many
parts
of
this
Kingdome
where
Barley
is
scarce
,
as
in
Chesheire
,
Lancasheire
,
much
of
Darbisheire
,
Deuonsheire
,
Cornwall
,
and
the
like
,
the
Art
and
skill
is
all
one
with
that
of
Barley
,
nor
is
there
any
variation
or
change
of
worke
,
but
one
and
the
same
order
still
to
be
obserued
,
onely
by
reason
that
Oates
are
more
swift
in
sprouting
,
and
apter
to
clutter
,
ball
and
hang
together
by
the
length
of
the
sprout
then
Barley
is
,
therefore
you
must
not
faile
but
turne
them
oftner
then
Barley
,
and
in
the
turning
bee
carefull
to
turne
all
,
and
not
leaue
any
vnmoued
.
Lastly
,
they
will
need
lesse
of
the
flowre
then
Barley
wil
,
for
in
a
full
fortnight
,
or
a
fortnight
and
two
or
three
dayes
you
may
make
very
good
and
perfit
Oate-malt
.
But
because
I
haue
a
great
deale
more
to
speake
particularly
of
Oates
in
the
next
Chapter
,
I
will
here
conclude
this
,
and
aduise
euery
skilfull
huswife
to
ioyne
with
mine
obseruations
her
own
tried
experience
,
and
no
doubt
but
she
shall
find
both
profit
and
satisfaction
.
CHAP.
VI.
Of
the
excellency
of
Oates
,
and
the
many
singular
vert●es
and
vses
of
them
in
a
family
.
OAts
although
they
are
of
all
manner
of
graine
the
cheapest
,
because
of
their
generalitie
being
a
graine
of
that
goodnesse
and
hardnesse
,
that
it
will
grow
in
any
soyle
whatsoeuer
,
be
it
neuer
so
rich
,
or
neuer
so
poore
,
as
if
Nature
had
made
it
the
onely
louing
companion
&
true
friend
to
mankinde
;
yet
is
it
a
graine
of
that
singularity
for
the
multiplicity
of
vertues
,
and
necessary
vses
for
the
sustenance
and
support
of
the
Family
,
that
not
any
other
graine
is
to
be
compared
with
it
,
for
if
any
other
haue
equall
vertue
,
yet
it
hath
not
equall
value
,
and
if
equall
value
,
then
it
wants
many
degrees
of
equall
vertue
;
so
that
ioyning
vertue
and
value
together
,
no
Husband
,
Houswife
,
of
House-keeper
whatsoeuer
,
hath
so
true
and
worthy
a
friend
,
as
his
Oates
are
.
Vertue
of
Oates
to
Cattell
.
To
speake
then
first
of
the
vertues
of
Oates
,
as
they
accrew
to
Cattell
and
creatures
without
doore
,
and
first
to
begin
with
the
Horse
;
there
is
not
any
food
whatsoeuer
that
is
so
good
,
wholsome
,
and
agreeable
with
the
nature
of
a
Horse
,
as
Oates
are
,
being
a
Prouendar
in
which
hee
taketh
such
delight
,
that
with
it
he
feedeth
,
trauelleth
,
and
doth
any
violent
labour
whatsoeuer
with
more
courage
and
comfort
,
then
with
any
other
food
that
can
be
inuented
,
as
all
men
know
,
that
haue
either
vse
of
it
,
or
Horses
;
neither
doth
the
Horse
euer
take
surfeit
of
Oates
,
(
if
they
be
sweet
and
dry
)
for
albe
he
may
well
be
glutted
or
stalled
vpon
them
(
with
indiscreet
feeding
)
and
so
refuse
them
for
a
little
time
,
yet
he
neuer
surfeiteth
,
or
any
present
sicknesse
followeth
after
;
whereas
no
other
graine
but
glut
a
Horse
therewith
,
and
instantly
sicknes
will
follow
,
which
shewes
surfeit
,
and
the
danger
is
oft
incurable
:
for
we
reade
in
Italy
,
at
the
siege
of
Naples
,
of
many
hundred
Horses
that
dyed
on
the
surfeit
of
wheate
;
at
Rome
also
dyed
many
hundred
Horses
of
the
plague
,
which
by
due
proofe
was
found
to
proceed
from
a
surfeit
taken
of
peason
&
fetches
;
and
so
I
could
runne
ouer
all
other
graines
,
but
it
is
needlesse
,
and
farre
from
the
purpose
I
haue
to
handle
:
suffice
it
,
Oates
for
Horses
are
the
best
of
all
foodes
whatsoeuer
,
whether
they
be
but
onely
cleane
thresht
from
the
straw
,
and
so
dryed
,
or
conuerted
to
Oatmeale
,
and
so
ground
and
made
into
Bread
,
Oates
boyl'd
and
giuen
to
a
Horse
whilst
they
are
coole
and
sweet
,
are
an
excellent
foode
for
any
Horse
in
the
time
of
disease
,
pouerty
,
or
sicknesse
,
for
they
scower
and
fat
exceedingly
.
In
the
same
nature
that
Oates
are
for
Horses
,
so
are
they
for
the
Asse
,
Mule
,
Camell
,
or
any
other
Beast
of
burthen
.
If
you
will
feede
either
Oxe
,
Bull
,
Cow
,
or
any
Nea●e
whatsoeuer
,
to
an
extraordinary
height
of
fatnesse
,
there
is
no
foode
doth
it
so
soone
as
Oates
doth
,
whether
you
giue
them
in
the
straw
,
or
cleane
thresht
from
the
sheafe
,
and
well
winnowed
;
but
the
winnowed
Oate
is
the
best
,
for
by
them
I
haue
seene
as
Oxe
fed
to
20
pound
,
to
24
pound
,
and
30
pounds
,
which
is
a
most
vnreasonable
reckoning
for
any
beast
,
onely
fame
&
the
tallow
hath
bin
precious
.
Sheepe
or
Goats
may
likewise
be
fed
with
Oates
,
to
as
great
price
and
profit
as
with
Peas
,
and
Swine
are
fed
with
Oates
,
either
in
raw
Malt
,
or
otherwise
,
to
as
great
thicknesse
as
with
any
graine
whatsoeuer
;
onely
they
must
haue
a
few
Pease
after
the
Oates
to
harden
the
fat
,
or
else
it
will
waste
,
and
consume
in
boyling
.
Now
for
holding
Swine
,
which
are
onely
to
be
preserued
in
good
flesh
,
nothing
is
better
then
a
thin
mange
made
of
ground
Oates
,
whey
,
Butter-milke
,
or
other
ordinary
washe
or
swillings
,
which
either
the
Dayry
,
or
Kitchin
affordeth
;
nor
is
there
any
more
soueraigne
or
excellent
meate
for
Swine
in
the
time
of
sicknesse
,
then
a
mange
made
of
ground
Oates
and
sweete
Whey
,
warmed
luke-warme
on
the
fier
,
and
mixt
with
the
powder
of
Raddle
,
or
red
Oaker
.
Nay
,
if
you
will
goe
to
the
matter
of
pleasure
,
there
is
not
any
meate
so
excellent
for
the
feeding
,
and
wholesome
keeping
of
a
kenell
of
hounds
,
as
the
Maugge
made
of
ground
Oates
and
scalding
water
,
or
of
beefe-broth
,
or
any
other
broth
,
in
which
flesh
hath
been
sodden
;
if
it
be
for
the
feeding
,
strengthning
and
comforting
of
Greyhounds
,
Spaniels
,
or
any
other
sort
of
tenderer
Dogges
,
there
is
no
meat
then
sheeps-heads
,
haire
and
all
,
or
other
intralls
of
sheepe
chopt
and
well
sodden
,
with
good
store
of
Oate-meale
.
Now
for
all
manner
of
Poultrie
,
as
Cocks
,
Capons
,
Hens
,
Chickens
of
great
size
,
Turkeys
,
Geesse
,
Ducks
,
Swannes
and
such
like
,
there
is
no
food
feedeth
them
better
then
Oates
,
and
if
it
bee
the
young
breede
of
any
of
those
kinds
,
euen
from
the
first
hatching
or
disclosing
,
till
they
be
able
to
shift
for
themselues
,
there
is
no
food
better
whatsoeuer
then
Oate-meale
greetes
,
or
fine
Oate-meale
,
either
simple
of
it selfe
,
or
else
mixt
with
milke
,
drinke
,
or
else
new
made
Vrine
.
Vertue
of
oates
.
Thus
much
touching
the
vertues
and
quality
of
Oates
or
Oate-meale
,
as
they
are
seruiceable
for
the
vse
of
Cattle
and
Poultrie
.
Now
for
the
most
necessarie
vse
thereof
for
man
,
and
the
generall
support
of
the
familie
,
there
is
no
graine
in
our
knowledge
answerable
vnto
it
;
first
,
for
the
simple
Oate
it selfe
(
excepting
some
particular
physicke
helpes
,
as
frying
them
with
sweete
butter
,
and
putting
them
in
a
bag
,
and
very
hot
applied
to
the
belly
or
stomack
to
auoyde
collick
or
windinesse
,
and
such
like
experiments
)
the
most
especial
vse
which
is
made
of
them
is
for
Malt
to
make
Beare
or
Ale
of
which
it
doth
exceeding
wel
,
and
maintaineth
many
Townes
and
Countries
;
but
the
Oate-meale
which
is
drawne
from
them
,
being
the
heart
and
kernell
of
the
Oate
,
is
a
thing
of
much
rarer
price
and
estimation
;
for
to
speake
troth
,
it
is
like
Salt
of
such
a
generall
vse
,
that
without
it
hardly
can
any
Family
be
maintained
:
Making
of
oate-meale
.
therefore
I
thinke
it
not
much
amisse
to
speake
a
word
or
two
touching
the
making
of
Oatmeale
,
you
shall
vnderstand
then
,
that
to
make
good
and
perfit
Oate-meale
,
you
shall
first
drie
your
Oates
exceeding
well
,
and
then
put
them
on
the
Mill
,
which
may
either
be
Water-mill
,
Wind-mill
,
or
Horse-mill
(
but
the
Horse-mill
is
best
)
and
no
more
but
crush
or
hull
them
;
that
is
,
to
carrie
the
stones
so
large
,
that
they
may
no
more
but
crush
the
huske
from
the
Kirnell
:
then
you
shall
winnow
the
hulls
from
the
kirnels
either
with
the
wind
or
a
Fan
,
and
finding
them
of
an
indifferent
cleannesse
(
for
it
is
impossible
to
hull
them
all
cleane
at
the
first
)
you
shall
then
put
them
on
againe
,
and
making
the
Mill
goe
a
little
closer
,
run
them
through
the
Mill
againe
,
and
then
winnow
them
ouer
againe
,
and
such
greets
or
kirnels
as
are
cleane
huld
and
well
cut
you
may
lay
by
,
and
the
rest
you
shall
run
through
the
Mill
againe
the
third
time
,
and
so
winnow
them
againe
,
in
which
time
all
will
be
perfit
,
and
the
greets
or
full
kirnels
will
seperate
from
the
smaller
Oate-meale
;
for
you
shall
vnderstand
,
that
at
this
first
making
of
Oate-meale
,
you
shall
euer
haue
two
sorts
of
Oate-meales
;
that
is
,
the
full
whole
greete
or
kirnell
,
and
the
small
dust
Oate-meale
:
as
for
the
course
hulles
or
chaffe
that
commeth
from
them
,
that
also
is
worthy
sauing
,
for
it
is
an
excellent
good
Horse-prouender
for
any
plow
or
labouring
Horses
,
being
mixt
with
either
Beanes
,
Pease
,
or
any
other
Pulse
whatsoeuer
.
Now
for
the
vse
and
vertues
of
these
two
seuerall
kinds
of
Oate-meales
in
maintaining
the
Family
,
The
vertues
of
oate-meale
.
they
are
so
many
(
according
to
the
many
customes
of
many
Nations
)
that
it
is
almost
impossible
to
reckon
all
;
yet
(
as
neere
as
I
can
)
I
will
impart
my
knowledge
,
and
what
I
haue
cane
from
relation
:
first
,
for
the
small
dust
or
meale
Oat-meale
,
it
is
that
with
which
all
pottage
is
made
and
thickned
,
whether
they
be
meate-pottage
,
milke-pottage
,
or
any
thicke
or
else
thin
grewell
whatsoeuer
,
of
whose
goodnesse
and
wholsomnes●e
it
is
needlesse
to
speake
,
in
that
it
is
frequent
with
euery
experience
:
also
with
this
small
Meale
Oat-meale
is
made
in
diuers
Countries
sixe
seuerall
kinds
of
very
good
and
wholsome
bread
,
euerie
one
finer
then
other
,
as
your
Anacks
,
Ianacks
,
and
such
like
.
Also
there
is
made
of
it
both
thick
and
thin
Oaten-Cakes
,
which
are
very
pleasant
in
taste
,
and
much
esteemed
:
but
if
it
be
mixed
with
fine
Wheate-meale
,
then
it
maketh
a
most
delicate
and
daintie
Oate-cake
,
either
thick
or
thin
,
such
as
no
Prince
in
the
world
but
may
haue
them
serued
to
his
table
;
also
this
small
Oate-meale
mixed
with
blood
,
and
the
liuer
of
either
Sheepe
,
Calfe
or
Swine
,
maketh
that
pudden
which
is
called
the
Haggas
or
Haggus
,
of
whose
goodnesse
it
is
in
vaine
to
boast
,
because
there
is
hardly
to
bee
found
a
man
that
doth
not
affect
them
.
And
lastly
,
from
this
small
Oat-meale
by
oft
steeping
it
in
water
and
clensing
it
;
and
then
boyling
it
to
a
thicke
and
stiffe
Ielly
,
is
made
that
excellent
dish
of
meat
,
which
is
so
esteemed
in
the
West
parts
of
this
Kingdome
,
which
they
call
Wash-brew
,
and
in
Chesheire
and
Lankasheire
they
call
it
Flamerie
or
Flumerie
,
the
wholsomnes
and
rare
goodnesse
,
nay
,
the
very
Physick
helpes
thereof
,
being
such
and
so
many
,
that
I
my selfe
haue
heard
a
very
reuerend
and
worthily
renowned
Physition
speake
more
in
the
commendations
of
that
meate
,
then
of
any
other
foode
whatsoeuer
:
and
certaine
it
is
,
that
you
shall
not
heare
of
any
that
euer
did
surfeite
of
this
Wash-brew
or
●lammerie
;
and
yet
I
haue
seene
them
of
very
daintie
and
sicklie
stomacks
which
haue
eaten
great
quantities
thereof
,
beyond
the
proportion
of
ordinary
meates
.
Now
for
the
manner
of
eating
this
meate
,
it
is
of
diuers
diuerly
vsed
;
for
some
eate
it
with
Honie
,
which
is
reputed
the
best
sauce
;
some
with
Wine
,
either
Sacke
,
Clarret
or
White
;
some
with
strong
Beare
or
strong
Ale
,
and
some
with
milke
,
as
your
abilitie
,
or
the
accommodations
of
the
place
will
administer
.
Now
there
is
deriued
from
this
Wash-brew
another
courser
meate
,
which
is
as
it
were
the
dregges
,
or
grosser
substance
of
the
Wash-brew
,
which
is
called
girt-brew
,
which
is
a
well
filling
and
sufficient
meate
,
fit
for
seruants
and
men
of
labour
;
of
the
commendations
whereof
,
I
will
not
much
stand
,
in
that
it
is
a
meat
of
harder
disiestion
,
and
fit
indeed
but
for
strong
able
stomacks
,
and
such
whose
toyle
and
much
sweate
both
liberally
spendeth
euill
humors
,
and
also
preserueth
men
from
the
offence
of
fulnes
and
surfeits
.
Now
for
the
bigger
kind
of
Oate-meale
,
which
is
called
Gerts
,
or
Corne-Oate-meale
,
it
is
of
no
lesse
vse
then
the
former
,
nor
are
their
fewer
meates
compounded
thereof
:
for
first
,
of
these
Gerts
are
made
all
sorts
of
Puddings
,
or
Pots
(
as
the
West-countrie
tearmes
them
)
whether
they
be
blacke
,
as
those
which
are
made
of
the
blood
of
Beasts
,
Swine
,
Sheepe
,
Geesse
,
Red
or
Fallow
Deere
,
or
the
like
,
mixt
with
whole
Gerts
,
Suet
and
wholsome
Hearbs
:
or
else
white
,
as
when
the
Gerts
are
mixt
with
good
Creame
,
Egges
,
Bread-crummes
,
Suet
,
Currans
,
and
other
wholsome
Spices
.
Also
of
these
Gerts
are
made
the
good
Friday
pudding
,
which
is
mixt
with
egs
,
milt
,
suet
,
peniroyall
,
&
boild
first
in
a
linnen
bag
,
&
then
stript
and
butterd
with
sweet
butter
.
Againe
,
if
you
rost
a
Goose
,
&
stop
her
belly
with
whole
gerts
,
beaten
together
with
egs
,
and
after
mixt
with
the
grauie
,
there
cannot
bee
a
better
or
more
pleasanter
sauce
:
nay
,
if
a
man
bee
at
sea
in
any
long
trauel
,
he
cannot
eate
a
more
wholesome
and
pleasant
meate
then
these
whole
greetes
boild
in
water
till
they
burst
,
and
then
mixt
with
butter
,
and
so
eaten
with
spoones
;
which
although
sea-men
call
simply
by
the
name
of
Loblolly
,
yet
there
is
not
any
meate
how
significant
soeuer
the
name
be
,
that
is
more
toothsome
or
wholsome
.
And
to
conclude
,
there
is
no
way
or
purpose
whatsoeuer
to
which
a
man
can
vse
or
imploy
Rice
:
but
with
the
same
seasoning
and
order
you
may
imploy
the
whole
greetes
of
Oate-meale
,
and
haue
full
as
good
and
as
wholesome
meate
,
and
as
well
●●sted
;
so
that
I
may
wel
knit
vp
this
Chapter
with
this
aprobation
of
Oatemeale
,
that
the
little
charge
and
great
benefit
considered
,
it
is
the
very
crowne
of
the
Huswifes
garland
,
and
doth
more
grace
her
table
and
her
knowledge
,
then
all
graines
whatsoeuer
;
neither
indeed
can
any
Familie
or
Houshold
bee
well
and
thriftily
maintained
,
where
this
is
either
scant
or
wanting
.
And
thus
much
touching
the
nature
,
worth
,
vertues
,
and
great
necessitie
of
Oates
and
Oate-meale
.
Chapter
VII
.
Of
the
Office
of
the
Brew-ho●ses
,
and
the
〈◊〉
,
and
the
necessarie
things
〈…〉
.
WHen
the
English
Hous-wife
showes
how
to
preserue
health
by
wholsome
Physick●
to
〈…〉
both
the
proportions
and
compositions
of
the
same
.
And
for
as
much
as
drinke
is
in
euery
house
more
generally
spent
then
bread
,
being
indeed
〈…〉
the
very
substance
of
all
entertainement
〈…〉
beginne
with
it
,
Diuersities
of
drinkes
.
and
therefore
you
shall
know
that
generally
our
kingdome
hath
ou●
two
kindes
of
drinkes
,
that
is
to
say
,
Beere
and
Ale
,
but
particularly
fowre
,
as
Beere
,
Ale
,
Perry
and
Cider
;
and
to
these
we
may
adde
two
more
,
as
Meede
and
Metheglin
,
two
compound
drinkes
of
honie
and
hearbes
,
which
in
the
places
where
they
are
made
,
as
in
Wales
and
the
marches
,
are
renouned
for
exceeding
wholsome
and
cordiall
.
To
speake
then
of
Beere
,
Strong
beere
although
bee-diuers
kindes
of
tastes
and
strength
thereof
,
according
to
the
allowance
of
malt
,
hoppe
,
and
age
giuen
vnto
the
same
;
yet
indeed
there
can
be
truly
sayd
to
be
but
two
kindes
thereof
;
namely
,
ordinary
beere
and
March
beare
,
all
other
beeres
being
deriued
from
them
.
Touching
ordinary
Beere
,
Of
ordinary
Beere
.
which
is
that
wherewith
either
Nobleman
;
Gentleman
,
〈…〉
Husbandman
shall
maintaine
his
family
the
whole
yeere●
it
is
〈◊〉
fi●st
that
our
English
Hus-wife
respect
the
proportion
or
allowance
of
malt
due
to
the
same
,
which
amongst
the
best
Husbands
is
thought
most
conuenient
,
and
it
is
held
,
that
to
draw
from
one
quarter
of
good
malt
three
Hoglheads
of
beere
,
is
the
best
ordinary
proportion
that
can
be
allowed
,
and
hauing
age
and
good
caske
to
lie
in
,
it
will
be
strong
enough
for
any
good
mans
drinking
.
Of
brewing
ordinary
Beere
.
Now
for
the
brewing
of
ordinary
Beere
,
your
malt
being
well
ground
and
put
in
your
Mash-fat
,
and
your
liquor
in
your
leade
ready
to
boile
,
you
shall
the●by
little
and
little
with
scoopes
or
pailes
put
the
boiling
liquor
to
the
mault
,
and
then
stirre
it
euen
to
the
bottome
exceedingly
well
together
(
which
is
called
the
mashing
of
the
malt
)
then
the
liquor
swimming
in
the
top
couer
all
ouer
with
more
malt
,
and
so
〈◊〉
it
stand
an
howre
and
more
in
the
mash-fat
,
during
which
space
you
may
if
you
please
heate
more
liquor
in
your
lead
for
your
second
or
small
drinke
;
this
done
,
plucke
vp
your
mashing
stroame
,
and
let
the
first
liquor
runne
gently
from
the
malt
,
either
in
a
cleane
trough
or
other
vessels
prepared
for
the
purpose
,
and
then
stopping
the
mash-fat
againe
,
put
the
●econd
liquor
to
the
mault
and
stirre
it
well
together
;
then
your
leade
being
emptied
put
your
first
liquor
or
wort
therein
,
and
then
to
euery
quarter
of
malt
put
a
pound
and
a
half
of
the
best
hops
you
can
get
;
and
boile
them
an
hower
together
,
till
taking
vp
a
dishfull
thereof
you
see
the
hops
shrinke
into
the
bottome
of
the
dish
;
this
done
put
the
worth
through
a
straight
fiue
which
may
draine
the
hoppes
from
it
into
your
cooler
,
which
standing
ouer
the
Guil-fat
,
you
shall
in
the
bottom
thereof
set
a
great
bowle
with
your
barme
,
and
some
of
the
first
wor●
(
before
the
hops
come
into
it
mixt
together
)
that
it
may
rise
therein
,
and
then
let
your
wort
drop
or
run
gently
into
the
dish
with
the
barme
which
stands
in
the
Guil
fat
,
and
this
you
shall
do
the
first
day
of
your
brewing
,
letting
your
cooler
drop
all
the
night
following
,
and
some
part
,
of
the
next
morning
,
and
as
it
droppeth
if
you
finde
that
a
blacke
skumme
or
mother
riseth
vpon
the
barme
,
you
shall
with
your
hand
take
it
off
and
cast
it
away
,
then
nothing
being
left
in
the
cooler
,
and
the
beere
well
risen
,
with
your
hand
stirre
it
about
and
so
let
it
stand
an
hower
after
,
and
then
beating
it
and
the
barme
exceeding
well
together
,
tunne
it
vp
in
the
Hogsheads
being
cleane
washt
and
s●●lded
,
and
so
let
it
purge
:
and
herein
you
shall
obserue
not
to
run
your
vessels
too
full
,
for
feare
thereby
it
purge
too
much
of
the
barm
away
:
when
it
hath
purged
a
day
and
a
night
,
you
shall
close
vp
the
bung
holes
wiah
clay
,
and
only
for
a
day
or
two
after
keepe
a
vent-hole
in
it
,
and
af●er
close
it
vp
as
close
as
may
bee
.
Now
for
your
second
or
small
drinke
which
are
left
vpon
the
graine
,
you
shall
suffer
it
there
to
stay
but
an
hower
or
a
little
better
,
and
th●n
drain
it
off
also
;
which
done
,
put
it
into
the
lead
with
the
former
hop●
and
boile
the
other
also
,
then
cleere
it
from
the
hops
and
couer
it
verie
close
till
your
first
beere
be
tunn'd
,
and
then
as
before
put
it
also
to
barme
and
so
tunne
it
vp
also
in
smaller
vessels
,
and
of
this
second
beere
you
shall
not
draw
aboue
one
Hogshead
to
three
of
the
better
.
Now
there
be
diuers
other
waies
&
obseruations
for
the
brewing
of
ordinarie
Beere
,
but
none
so
good
so
easie
,
so
readie
and
quicklie
performed
as
this
before
shewed
:
neither
will
anie
beere
last
longer
or
ripen
sooner
,
for
it
may
bee
drunke
at
a
fortnights
age
,
and
will
last
as
long
and
liuely
.
Now
●or
the
brewing
of
the
best
March
Beere
you
shall
allow
to
a
Hogs-head
thereof
a
quarter
of
the
best
malt
,
Of
brewing
the
b●st
March
beere
.
well
ground
:
then
you
shall
take
a
pecke
of
pea●e
,
halfe
a
pecke
of
Wheate
,
and
halfe
a
pecke
of
Oates
and
grind
them
all
very
well
together
,
and
then
mix
them
with
your
malt
:
which
done
,
you
shall
in
all
points
brew
this
beere
as
you
did
the
former
ordinary
beere
:
onely
you
shall
allow
a
pound
&
a
halfe
of
hops
to
this
one
Hogshead
:
and
whereas
before
you
drew
but
two
sorts
of
beere
:
so
now
you
shall
draw
three
:
that
is
a
Hogs-head
of
the
best
,
and
a
Hogs-head
of
the
second
,
and
halfe
a
Hogs-head
of
small
beere
without
anie
augmentation
of
hops
or
malt
.
This
march
Beere
would
be
brewd
in
the
moneths
of
March
or
Aprill
,
and
should
if
it
haue
rightlie
a
whole
yeere
to
ripen
:
it
will
last
two
,
three
and
foure
yeers
if
it
lie
coole
and
close
,
and
indure
then
dropping
to
the
last
drop
,
though
with
neuer
so
much
leasure
.
Brewing
of
strong
ale
.
Now
for
the
brewing
of
strong
Ale
,
because
it
is
drink
of
no
such
long
lasting
as
Beere
is
,
therefore
you
shall
brew
lesse
quantitie
at
a
time
thereof
,
as
two
bushels
of
northerne
measure
,
(
which
is
foure
bushels
or
half
a
quarter
in
the
South
)
at
a
brewing
,
and
not
aboue
,
which
will
make
fourteene
gallons
of
the
best
Ale
.
Now
for
the
mashing
and
ordering
of
it
in
the
mash-fat
,
it
will
not
differ
any
thing
from
that
of
beere
;
as
for
hops
,
although
some
vse
not
to
put
in
any
,
yet
the
best
Brewers
thereof
wil
allow
to
fourteene
gallons
of
Ale
a
good
●●pen
full
of
Hops
,
and
no
more
,
yet
before
you
put
in
your
Hops
,
as
soone
as
you
take
it
from
the
graines
you
shal
put
it
into
a
vessell
and
change
it
,
or
blinke
it
in
this
manner
:
put
into
the
Wort
a
handfull
of
Oake
bowes
and
a
P●wter
dish
,
and
let
them
lie
therein
till
the
Wor●
looke
a
little
paler
then
it
did
at
the
first
,
and
then
presently
take
out
the
dish
and
the
leafe
,
and
then
boile
it
a
full
houre
with
the
Hops
as
aforesaid
,
and
then
clense
it
,
and
set
it
in
vessels
to
coole
;
when
it
is
no
more
but
milke
warme
,
hauing
set
your
Barme
to
rise
with
some
sweet
Wort
:
then
put
all
into
the
guilfat
,
and
as
soone
as
it
riseth
,
with
a
dish
or
bowle
beate
it
in
,
and
so
keepe
it
with
continuall
beating
a
day
and
a
night
at
least
,
and
after
tun
it
.
From
this
Ale
you
may
also
draw
halfe
so
much
very
good
middle
Ale
,
and
a
third
part
very
good
small
Ale
.
Touching
the
brewing
of
Bottle-ale
,
Brewing
of
Bottle
Ale
.
it
differeth
nothing
at
all
from
the
brewing
of
strong
Ale
,
onely
it
must
be
drawne
in
a
larger
proportion
,
as
at
least
twentie
gallons
of
halfe
a
quarter
;
and
when
it
comes
to
bee
changed
you
shall
blinke
it
(
as
was
before
shewed
)
more
by
much
then
was
the
strong
Ale
,
for
it
must
be
pretty
and
sharpe
,
which
giueth
the
life
and
quicknes
to
the
Ale
:
and
when
you
tun
it
,
you
shall
put
it
into
round
bottles
with
narrow
mouths
,
and
then
stopping
them
close
with
corke
,
set
them
in
a
cold
sellar
vp
to
the
wast
in
sand
,
and
be
sure
that
the
corkes
be
fast
tied
in
with
strong
packethrid
,
for
feare
of
rissing
out
,
or
taking
vent
,
which
is
the
vtter
spoile
of
the
ale
.
Now
for
the
smal
drinke
arising
from
this
bottle
Ale
,
or
any
other
beere
or
ale
whatsoeuer
,
if
you
keep
it
after
it
is
blinkt
and
boiled
in
a
close
vessel
,
and
then
put
it
to
barm
euery
morning
as
you
haue
occasion
to
vse
it
,
the
drinke
will
drinke
a
great
deale
the
fresher
,
and
bee
much
more
liuelie
in
taste
.
As
for
the
making
Perry
and
Cider
,
Of
making
Perry
or
Cyder
.
which
are
drinks
much
vsed
in
the
west
parts
,
and
other
Countries
wel
stored
with
fruit
in
this
kingdome
;
you
shall
know
that
your
Perry
is
made
of
Peares
only
,
and
your
Cider
of
Apples
;
and
for
the
manner
of
making
thereof
,
it
is
done
after
one
fashion
,
that
is
to
say
,
after
your
Peares
or
Apples
are
well
pickt
from
stalkes
,
rottennesse
and
all
manner
of
other
filth
,
you
shall
put
them
in
the
presse
mill
which
is
made
with
a
mil-stone
running
round
in
a
circle
,
vnder
which
you
shall
crush
your
Peares
or
Apples
,
and
then
straining
them
through
a
bagge
of
haire-cloth
,
tunne
vp
the
same
after
it
hath
beene
a
littlr
setled
into
Hogs-heads
,
Barrels
and
other
close
vessels
.
Now
after
you
haue
prest
all
,
you
shall
saue
that
which
is
within
the
haire
cloth
bagge
,
and
putting
it
into
seueral
vessels
,
put
a
pretty
quantity
of
water
thereunto
,
and
after
it
hath
stood
a
day
or
two
,
and
hath
beene
well
stirred
together
,
presse
it
ouer
also
againe
,
for
this
will
make
a
small
perry
or
cider
,
and
must
be
spent
first
.
Now
of
your
best
sider
that
which
you
make
of
your
summer
or
sweet
fruite
,
you
shall
call
summer
or
sweet
cider
or
perrie
,
and
that
you
shall
spend
first
also
;
and
that
which
you
make
of
the
winter
and
hard
fruite
,
you
shall
call
winter
and
sowre
cider
,
or
perry
;
and
that
you
may
spend
last
,
for
it
willen
dure
the
longest
.
Of
Baking
.
Thus
after
our
English
Huswife
is
experienc't
in
the
brewing
of
these
seuerall
drinkes
,
she
shall
then
looke
into
her
Bake-house
,
and
to
the
baking
of
all
sorts
of
bread
,
either
for
Masters
,
Seruants
,
or
Hinds
,
and
to
be
ordering
and
compounding
of
the
meale
for
each
seuerall
vse
.
Ordering
of
Meals
.
To
speake
then
first
of
meales
for
bread
,
they
are
either
simple
or
compound
,
simple
,
as
Wheate
and
Rie
,
or
compound
,
as
Rie
and
Wheate
mixt
together
,
or
Rie
,
Wheate
and
Barley
mixt
together
;
and
of
these
the
oldest
meale
is
euer
the
best
,
and
yeeldeth
most
so
it
be
sweet
and
vntainted
,
for
the
preseruation
wherof
,
it
is
meet
that
you
clense
your
meale
well
from
the
branne
,
and
then
keepe
it
in
sweet
vessels
.
Baking
manchets
.
Now
for
the
baking
of
bread
of
your
simple
meales
,
your
best
and
principall
bread
is
manchet
,
which
you
shal
bake
in
this
manner
;
first
your
meale
being
ground
vpon
the
black
stones
if
it
be
possible
,
which
make
the
whitest
flower
,
and
boulted
through
the
finest
boulting
cloth
,
you
shall
put
it
into
a
clean
Kimnel
,
and
opening
the
flower
hollow
in
the
midst
,
put
into
it
of
the
best
Ale-barme
the
quantity
of
three
pints
to
a
bushell
of
meale
,
with
som
salt
to
season
it
with
:
then
put
in
your
liquor
reasonable
warme
and
kneade
it
very
well
together
with
both
your
hands
and
through
the
brake
,
or
for
want
thereof
,
fold
it
in
a
cloth
,
and
with
your
feete
tread
it
a
good
space
together
,
then
letting
it
lie
an
howre
or
thereabouts
to
swell
take
it
foorth
and
mold
it
into
manchets
,
round
,
and
flat
,
scotch
about
the
wast
to
giue
it
leaue
to
rise
,
and
prick
it
with
your
knife
in
the
top
,
and
so
put
it
into
the
Ouen
,
and
bake
it
with
a
gentle
heate
.
To
bake
the
best
cheate
bread
,
Baking
cheate
bread
which
is
also
simply
of
wheate
onely
,
you
shall
after
your
meale
is
drest
and
boulted
through
a
more
course
boulter
then
was
vsed
for
your
manchets
,
and
put
also
into
a
clean
tub
,
trough
,
or
kimnel
,
take
a
sowre
leauen
,
that
is
,
a
peece
of
such
like
leauen
saued
from
a
former
batch
,
and
well
fild
with
salt
,
and
so
laid
vp
to
sower
,
and
this
sower
leauen
you
shall
breake
in
small
peeces
into
warme
water
,
and
then
straine
it
,
which
done
make
a
deepe
hollow
hole
,
as
was
before
said
in
the
midst
of
your
flower
,
and
therein
power
your
strained
liquor
;
then
with
your
hand
mixe
some
part
of
the
flower
therewith
,
till
the
liquor
be
as
thicke
as
pancake
batter
,
then
couer
it
all
ouer
with
meale
,
and
so
let
it
lie
all
that
night
,
the
next
morning
stirre
it
,
and
all
the
rest
of
the
meale
wel
together
,
and
with
a
little
more
warme
water
,
barme
,
and
salt
to
season
it
with
,
bring
it
to
a
perfect
leauen
,
stiffe
,
and
firme
;
then
knead
it
,
breake
it
,
and
tread
it
,
as
was
beforesaid
in
the
manchets
,
and
so
mould
it
vp
in
reasonable
bigge
loaues
,
and
then
bake
it
with
an
indifferent
good
heat
:
and
thus
according
to
these
two
examples
before
shewed
,
you
may
bake
any
bread
leauend
or
vnleauend
whatsoeuer
,
whether
it
be
simple
corne
,
as
Wheate
or
Rie
of
it selfe
,
or
compound
graine
as
wheat
and
rie
,
or
wheat
and
barley
,
or
rie
and
barley
,
or
any
other
mixt
white
corne
;
only
because
Rie
is
a
little
stronger
graine
then
wheate
,
it
shall
be
good
for
you
to
put
your
water
a
little
hotter
then
you
did
to
your
wheate
.
Baking
of
brown
bread
.
For
your
browne
bread
,
or
bread
for
your
hinde-seruants
,
which
is
the
coursest
bread
for
mans
vse
,
you
shall
take
of
barly
two
bushels
,
of
pease
two
pecks
,
of
wheat
or
Rie
a
pecke
,
a
peck
of
malt
;
these
you
shall
grind
altogether
and
dresse
it
through
a
meale
siue
,
the
putting
it
into
a
sower
trough
set
liquor
on
the
fire
,
and
when
it
boils
let
one
put
on
the
water
,
and
another
with
a
mash-rudder
stir
some
of
the
flower
with
it
after
it
hath
been
seasoned
with
salt
,
and
so
let
it
be
till
the
next
day
,
and
then
putting
to
the
rest
of
the
flower
,
worke
it
vp
into
stiffe
leauen
,
then
mould
it
and
bake
it
into
great
loaues
with
a
very
strong
heate
:
now
if
your
trough
be
not
sower
enough
to
sower
your
leauen
,
then
you
shall
either
let
it
lie
longer
in
the
trough
,
or
else
take
the
helpe
of
a
sower
leauen
with
your
boiling
water
:
for
you
must
vnderstand
,
that
the
hotter
your
liquor
is
,
the
lesse
will
the
smell
or
ranknesse
of
the
pease
be
receiued
.
And
thus
much
for
the
baking
of
any
kinde
of
bread
,
which
our
English
Huf-wife
shall
haue
occasion
to
vse
for
the
maintenance
of
her
family
.
Generall
obseruations
in
the
brew-hause
and
Bake-house
.
As
for
the
generall
obseruations
to
be
respected
in
the
Brew-house
or
Bake-house
,
they
be
these
:
first
,
that
your
Brewhouse
be
seated
in
so
conuenient
a
part
of
the
house
,
that
the
smoke
may
not
annoie
your
other
more
priuate
roomes
;
then
that
your
furnace
bee
made
close
and
hollow
for
sauing
fewell
,
and
with
a
vent
for
the
passage
of
smoake
least
it
taint
your
liquor
;
then
that
you
preferre
a
copper
before
a
lead
,
next
that
your
Mash-fat
be
euer
neerest
to
your
leade
,
your
cooler
neerest
your
Mash-fat
,
and
your
Guilfat
vnder
your
cooler
,
&
adioining
to
them
all
seueral
cleane
tubs
to
receiue
your
worts
&
liquors
:
then
in
your
Bake-house
you
shall
haue
a
faire
boulting
house
with
large
Pipes
to
boult
meale
in
,
faire
troughes
to
laie
leauen
in
,
and
sweet
safes
to
receiue
your
branne
:
you
shall
haue
boulters
,
searses
,
raunges
and
meale
siues
of
all
sorts
both
fine
&
course
;
you
shall
haue
faire
tables
to
mould
on
,
large
ouens
to
bake
in
the
soales
thereof
rather
of
one
or
two
intire
stones
then
of
many
bricks
,
and
the
mouth
made
narrow
,
square
and
easie
to
be
close
couered
:
as
for
your
peeles
,
cole-rakes
,
maukins
and
such
like
,
though
they
be
necessary
yet
they
are
of
such
general
vse
they
need
no
further
relation
.
And
thus
much
for
a
ful
satisfaction
to
all
the
Husbands
and
Huswifes
of
this
kingdome
touching
Brewing
,
Baking
,
and
all
what
else
appertaineth
to
either
of
their
offices
.
FINIS
.