Delightes for ladies to adorne their persons, tables, closets, and distillatories with beauties, banquets, perfumes and waters.

DELIGHTES for Ladies , to adorne their Persons , Tables , closets , and distillatories : WITH Beauties , banquets , perfumes and Waters .

Reade , practise , and censure .

AT LONDON , Printed by Peter Short . 1602.

To all true louers of Arte and knowledge . SOmetimes I writ the formes of burning balles , Supplying wants that were by woodfals wrought Sometimes of tubs defended so by Arte , As fire in vaine hath their destruction sought : Sometimes I writ of lasting Beuerage , Great Neptune and his Pilgrims to content : Sometimes of foode , sweete , fresh , and durable , To maintaine life when all things els were spent : Sometimes I writ of sundrie sorts of soile , Which neither Ceres nor her handmaids knew , I writ to all , but scarsly one beleeues Saue Diue and Denshire who haue sound them true When heauens did mourne in cloudy mantles clad , And threatned famine to the sonnes of men : When sobbing earth denide her kindly fruit To painefull ploughman and his bindes , euen then I writ relieuing remedies of dearth , That Arte might helpe where nature made a saile : But all in vaine these new borne babes of Arte , In their vntimelie birth straight way do quaile . Of these and such like other newe found skils , With painfull pen I whilome writ at large , Expecting still my Countries good therein , And not respecting labour , time , or charge . But now my pen and paper are perfum'd , I scorne to write with Coppres or with galle , Barbarian canes are now become my quils , Rosewater is the inke I write withall : Of sweetes the sweetest I will now commend , To sweetest creatures that the earth doth beare : These are the Saints to whom I sacrifice Preserues and conserues both of plum and peare . Empalings now adew , tush marchpaine wals Are strong enough , and best be fits our age : Let piercing bullets turne to sugar bals : The Spanish féare is husht and all their rage . Of Marmelade and paste of Genua , Of musked sugars I intend to wright : Of Leach , of Sucket , and Quidinia , Affording to each Lady her delight . I teach both fruits and flowers to preserue , And candie them , so Nutmegs , cloues and mace : To make both marchpaine paste , and sugred plate , And cast the same in formes of sweetest grace . Each bird and foule so moulded from the life , And after cast in sweet compounds of arte , As if the flesh and forme which nature gaue , Did still remaine in euerie lim and part . When chrystall frosts haue nipt the tender grape , And cleane consum'd the fruits of euerie vine , Yet here behold the clusters fresh and faire , Fed from the branch , or hang●ng on the line , The walnut , small nut , and the Chesnut sweete , Whose sugred kernels loose their pleasing taste , Are here from yeere to yeere preserued , And made by Arte with strongest fruites to last . Th' artichoke , the apple of such strength , The Quince , Pomegranate , with the Barberie , No sugar vs'd , yet colour , taste , and smell , Are here maintain'd and kept most naturally . For Ladies closets and their stillatories , Both waters , ointments , and sweet smelling bals , In easie termes without affected speech , Theere present most ready at their cals . And least with carelesse pen I should omit , The wrongs that nature on their persons wrought , Or parching sunne with his hot firie rayes , For these likewise , relieuing meanes I sought . No idle thoughts , nor vaine surmised skils , By fancie framde within a theorique braine , My muse presents vnto your sacred eares , To win your fauours falsly , I disdaine . From painfull practise , from experience , A sound though costly mysteries I deriue With firy flames in scorching Vulcans forge , To teast and fine each secret I do striue : Accept them well and let my wearied muse Repose her selfe in Ladies laps a while , So when shee wakes , she happely may record , Her sweetest dreames in some more pleasing stile . H. Plat.

THE TABLE .

GOod Reader , for the vnderstanding of this Table , know that a , b , c , d , do giue directions vnto the foure seuerall parts or treatises of this Booke , ( a ) for the first , the rest in their order .

A AENula Campana rootes preserued . a , 1 Almonds in Leach a , 27. Almond butter to make a , 57 Almonds into gelly a , 58 Alliger distilled b , 16 Apples kept drie all the yeare a , 47 Aqua rubea . b , 7 Aqua composita of D. Steuens b , 8 Artichokes kept long . a , 69 B BAgs sweet to lie amongst linnen . d , 35 Ball to take out staines d , 3 Ball to wash with d , 8 Balme water . b , 5 Beaumanger . c , 11 Beefe roasted kept long . c , 18 Beefe powdered kept long without charge . c. 19 Beefe fresh at the sea . c. 20 Beautie for the face . d. 7.14 Bisket bread or French bisket . a. 19 Bisket called prince bisket a. 20 Bisket called biskettello . a. 21 Bloud of hearbes . b. 22 Borage candied . a. 11 Botling of beere truly . c. 27 Bottles mustie helped , c. 28 Bottle ale most excellent . c. 32 Brawne to eat tender and delicat . c. 13 Broome capers preserued . a. 37 Broyling without smoake . c. 26 Bruse helped . d. 24 Butter tasting of spice or flowers . c. 21 C. Cakes sweete without spice or sugar . a. 60 Candying of flowers . a. 9.53 Candying in rocke candie . a , 33.42 Candying of Orenge pilles . a. 35 Candles for Ladies tables . c. 39 Candles hanging in the aire . c. 40 Capers of broome preserued . a. 37 Capon boyled in white broth . c. 5 Casting in sugar plate . a , 13 Casting of sugar in partie moldes . a , 43 Casting and molding of fruit . a , 44. Cheries preserued . a , 8 Cherie pulpe kept dry all the yeere . a 45 Cheries dried in the sunne . a , 46 Cheese extraordinarie . c , 22 Chesnuts kept long . a , 73 Chilblaines helped . d , 15 Chine of veale or chicken boiled . c. 10 Cinamon water . b , 10 Collis white and like gellie . a , 55 Comfits of all sorts . a , 54 Conserue of Prunes or dāsons . a. 50 , 52 Conserue of Strawberies . a , 51 Cowcumbers preserued . a , 36 Cowslep paste . a , 40 Cowslip water or vineger of the colour of the cowslep . c. 34 Crayfish kept long . c. 31 Creame clowted c. 23 D DAmaske powder . d , 1 , 9 Damsons in marmelade . a , 31 Damson pulpe kept all the yeare . a , 45 Damsons in conserue . a , 50 , 52 Dentifrises for the teeth . d , 26 Distillation of hearbes in a new maner . b , 11 Drying of fruits in the sun a , 46 E EGlantine water b , 20 Eringo rootes preserued . a , 1 Extract of vegetables . b , 19 F FAce spotted or freckled to help . d , 6 23 Face made faire d , 7.14 Face full of heat helped . d , 11 , 16 17 , 18 , 19 , 20 , 21 Face kept white and cleere d , 12 Fish into paste c , 14 Fish fried kept long c , 17 Flesh kept sweete in summer c , 24 Flies kept from oile peeces c , 30 Flounder boyled on the french fashion c , 3 Flowers preserued a , 7 Flowers candied a , 9 , 11 Flowers in rocke candie . a , 42 Flowers dried without wrinkling a , 63 Fruit preserued a , 8 Fruit how to molde and cast a , 44 Fruit kept drie all the yeare . a , 45 , 46.47 Fruit kept long fresh . a , 70 G GEllie chrystalline a , 26 Gelly of fruits a , 29 Gelly of Almonds a , 58 Gilloflowers kept long a , 61 Gillowflowers preserued a , 7 Gilloflower water b , 20 Gingerbread a , 22 Gingerbread drie a , 23 Ginger in rocke candie a , 33.42 Ginger greene in sirup a , 49 Ginger candied a , 53 Gloues to persume d , 34 Gooseberies preserued a , 8 Grapes growing all the yeere a , 62 Grapes kept till Easter a , 64 H HAndwater excellent d , 2 , 28 Hands stained to helpe . d , 5 Hands freckled to helpe . d , 6 Handwater of Scotland b , 21 Hasell nuts kept long a , 72 Haire blacke altered d , 30 , 37 Haire made yellow . d , 36 Hearbs distilled in a new maner . b , 11 Hearbs to yeeld salt b , 12 Hearbs to yeeld bloud b , 22 Honey to yeeld spirit b , 13 I IRish Aqua vitae b , 9 Isop distilled in a new maner b , 11 Iuice of Orenges or lemmons kept all the yeare . c , 35 Iumbolds to make a , 16 L LArkes to boile c , 4 Lauender distilled in a new maner . b 11 Leach of almonds a 27 Leach a , 59 Leg of mutton boiled after the French fashion c , 7 Lemmons in Marmelade a , 41 Lemmon moulded and cast a , 44 Lemmon iuyce kept all the yeere c , 35 Lettuce in sucket a , 32 Liquerice paste a , 40 Lobsters kept long c , 31 M MAce in rocke candie a , 42 Mallard to boile c , 6 Marchpaine paste a , 12 , 18 Marigolds preserued a , 7 Marigolds candied a , 9 , 11 Marigold paste a , 40 Marmelade of Quinces or Damsons , a , 3● Marmelade of Lemmons of Orenges . a , 41 May deaw clarified d , 33 Morphew helped d , 21 , 22 Mulberies in gellie a , 29 Muske sugar a , 2 Mustard meale c , 25 Mustinesse helped or preuented in waters b , 24 N NVtmegs in rocke candie . a , 33 , 42 Nutmegs candied a , 53 Nuts molded and cast off a , 44 Nuts kept long a , 72 O ORenges preserued . a , 34 Orenge pilles candied a , 35 Orenges in marmelade a , 41 Orenge molded and cast off a , 44 Orenge iuice kept all the yeere c , 35 Oisters kept long . c. 15 P PAste of flowers a , 14 , 40 Paste of Nouie a , 15 Paste to keepe one moist a , 17 Paste called puft paste a , 24 Paste short without butter a , 25 Paste of Genua of Quinces a , 30 Paste of fish c , 14 Peare molded and cast off a , 44 Peares kept drie a , 47 Perfumes delicate , and sodainly made . d , 31 Perfuming of gloues d , 34 Pickerel boiled on the french fashion . c , 3 Pigeons of sugar paste a , 10 Pigeons boiled with Rice c , 9 Pig to sowse c , 1 , 2 Pigs petitoes boiled after the French fashion c , 8 Plums preserued a , 8 Plums dried in the sunne a , 46 Pomander to make d , 4 Pomander renewed d , 32 Pomatum most excellent for the face . d , 13 Pomgranats kept long a , 68 Pieseruing of Roots a , 1 Preseruing of cowcumbers a , 36 Prunes in conserue a , 50 , 52 Pulpe of fruit kept all the yeare . a , 45 Q QVidinia of Quinces a , 28 Quinces into paste of Genua . a , 30 Quinces in marmelade , a , 31 Quinces kept drie all the yeare . a , 47 Quinces kept long . a , 67 R Rabbets of sugar paste . a , 10 Raspices in gellie . a , 29 Rootes preserued , a , 1 Rootes candied a , 53 Rosa solis to make b , 6 Rosemarie flowers candied . a , 9 Roseleaues to drie . a , 3 , 6 Rose sirup , a , 5 Roses preserued . a , 7 Roses and Rose leaues candied . a , 9 , 11 Rose paste . a , 40 Roses kept long . a , 61 Rose leaues dried without wrinckles . a , 63 Rosewater distilled at Michaelmas . b , 14 Rosewater distilled in a speedy man●●r . b , 15 Roses to yeeld a spirit . b , 17 Rosewater most excellent b , 18 Rosewater , and yet the Roseleaues not discoloured . b , 23 Rosewater and oyle drawne together . b. 25 Rosewater of the colour of the Rose . c , 34 Rose vineger of the colour of the Rose . c , 34 Rose vineger made in a newe manner . c , 41 S SAlet oile purified and graced in taste and smell . c , 36 Salmon kept long fresh c , 16 Salt of hearbs b , 12 Salt delicate for the Table c , 38 Sawsedges of Polonia c , 12 Sirup of Violets a , 4 Sirup of Roses a , 5 Sparrowes to boile . c , 4 Spirit of wine extraordinarie b , 1 Spirit of wine ordinarie b , 2 Spirits of Spices b , 3 Spirit of wine tasting of any vegetable . b , 4 Spirit of honey b , 13 Spirit of hearbs and flowers b , 17 Skin white and cleare d , 2 Sunburning helped d , 22 Stoue to sweate in , d , 27 Strawberies in gellie a , 29 Strawberies in conserue a , 51 Sucket of Lettuce stalkes a , 32 Sucket of greene walnuts a , 49 Sugar musked a , 2 Sugar paste for foule a , 10 Sugar plate to cast in a , 13 Sugar plate of flowers a , 14 Sugar plate to colour a , 38 Sugar cast in partie molds a , 43 Sugar smelling and tasting of the cloue or cynamon . a , 71 T TEale to boile c , 6 Teeth kept white and sound d , 10 25 , 26 Time distilled in a new maner b , 11 Trosses for the sea a , 39 V VIneger distilled b , 16 Vineger to clarifie c , 37 Violet sirup . a , 4 Violet paste a , 40 , 14 Violet water or vineger of the colour of the violet c , 34 Vsquebath b , 9 W WAfers to make a , 56 Walnuts in sucket a , 49 Walnuts kept fresh long a , 65.66 Wardens kept drie all the yeare . a , 47 Washing water sweete . b , 21 , d , 2 , 28 , 29 Whites of egges broken speedily . c , 29 Wigin to boyle c , 6 Wine tasting of wormwood made speedily . c , 33 Y Ytch helped . d , 25.21 . FINIS .

The Arte of preseruing , conseruing , candying , &c.

1. How to preserue Eringo roots , Aenula Campana , and so of others in the same manner

S●eth them til they be tender , then take a●ay the piths of them , and leaue them in a colander til they haue dropped as much as they will , them hauing a thin sirup ready , put them being cold into the sirup being also colde , and let them stand so three dayes , then boyle the sirup ( adding some more fresh sirup vnto it to supply that which the roots haue drunk vp ) a little higher , and at three dayes end boyle the sirup againe without anie new addition , vnto the full height of a preseruing sirup , and put in your roots , and so keepe them . Rootes preserued in this maner will eate verie tender , because they neuer boiled in the sirup .

2. How to make muske sugar of common sugar .

BRuse 4 or 6. graines of muske , place them in a peece of sarcenet , fine lawne or cambricke doubled , lay this in the bottome of a gallie pot , straining your Sugar thereon , stop your pot close , and all the sugar in a fewe dayes will both sent and taste of muske , and when you haue spent that sugar , you may lay more sugar thereon , which will also receiue the like impression . Such muske sugar is fold for two shillings the pound .

3. How to drie Roseleaues in a most excellent maner .

WHen you haue newly taken out your breade , then put in your Roses in a sieue first clipping away the whites , that they may be all of one colour , lay them about one inch in thicknesse in the sieue , & when they haue stood halfe an houre or therabout they will growe whitish on the top , let them yet remaine without stirring till the vppermost of them be fully dried , then stir them together , and leaue them about one other halfe houre , and if you finde them drie in the top , stir them together againe , & so continue this worke vntill they bee throughly dried , then put them hote as they are into an earthen pot hauing a narrow mouth , and being wel leaded within , ( the Refiners of gold and siluer , call these pottes hookers ) stop it with corke , and wet parchment , or with Waxe and Rosen mixed together , and hang your pot in a chimney or neere a continuall fire , & so they will keep exceeding faire in color & most delicate in sente . And if you feare their relenting , take the Roseleaues about Candlemas , and put them once again into a sieue stirring them vp and downe often til they be drie , and then put them vp againe hote into your potte . Note that you must set vp your ouen lidde , but not lute it about when you set in your Roseleaues , either the first or second time . post . numero 6.

4. A most excellent sirup of Violets , both in taste and tincture .

EXpresse the iuice of clipt Violets , & to three parts of iuice take one fourth parte of conduit water , put the same into an Alablaster morter , with the leaues which you haue stamped , and wring the same out through a cloth , as you did at the first into the other iuice , put thereto a sufficient proportion of the finest suger and brought also into a most fine powder , let the same stand 10. or 12. houres in a cleane glased earthen pan , then draine away the clearest , and put it into a glasse , and put therto a fewe drops of the iuice of Lemmons , and it will become cleare , transparent , and of the violet colour . Then you may expresse more iuice into the sugar , which will settle in the bottome , with some of the thickest part of the iuyce : and heating the same vpon a gentle fire , it will also becom a good sirup of violets , but not comparable to the first . By this manner of worke you gaine one quarter of sirup more then diuers Apothecaries doe .

5. A singular manner of making the sirup of Roses .

FILL a siluer bason three quarters full of raine water , or rose-water , put therein a conuenient proportion of Rose leaues , couer the bason and set it vpon a pot of hote water ( as wee vsually bake a Custard ) in three quarters of an houre , or one whole houre at the most , you shall purchase the whole strength and tincture of the Rose , then take out those leaues , wringing out all their liquor gently , and steepe more freshe leaues in the same water , continue this iteration seuen times , and then make it vp in a sirup , & this sirup worketh more kindely then that which is made meerely of the iuyce of the Rose . You may make sundry other sirups in this manner . Quaere of hanging a pewter heade ouer the bason , if the ascending water will be worth the keeping .

6. Another way for the drying of Roseleaues .

DRie them in the heat of a hot sunnie daye vppon a Leades , turning them vp and downe till they be drie ( as they doe haie ) then put them vp into glasses well stopt and luted , keeping your glasses in warme pleaces , and thus you may keepe all flowers : but hearbs after they are dryed in this manner , are best kept in paper bags , placing the bags in close Cupboards .

7. How to preserue whole Roses , Gilloflowers , Marigolds , &c.

DIp a Rose that is neither in the bud nor ouerblowne , in a sirrup , consisting of sugar double refined , and Rosewater boiled to his true height , then open the leaues one by one , with a fine smooth bodkin either of bone or wood , and presently if it be a hot sunnie day , and whilest the sunne is in some good height , lay them on papers in the sunne , or else drie them with some gentle heate in a close roome , heating the roome before you set them in , or in an Ouen vpon papers , in pewter dishes , & then put them vp in glasses and keepe them in drie cupbords neere the fire . You must take out the seedes if you meane to eate them . You may prooue this , preseruing with sugar candie , in stead of sugar if you please .

8. The most kindly waye to preserue plums , cherries , goosberies , &c.

YOu must first purchase some reasonable quantitie of their owne iuice , with a gentle heate vpon imbers between two dishes , diuiding the iuice still as it commeth in the stewing , then boyle each fruit in his owne iuice , with a conuenient proportion of the best refined sugar .

9 , How to candie Resemarie flowers . Rose leaues , Roses , Marigolds , &c. with preseruation of colour .

DIstolue refined , or double refined sugar , or sugar candy it selfe in a little Rosewater , boyle it to a reasonable hight , put in your rootes or flowers when you sirup is either fully cold , or almost cold , let them rest therein till the sirup haue pearced them sufficientlie , then take out your flowers with a skimmer , suffering the loose sirup to run from them as longe as it will , boyl that sirup a little more and put in more flowers as before , diuide them also , then boyle all the sirup which remaineth and is not drunke vp in the flowers , to the height of manus Christi , putting in more sugar if you see cause , but no more Rosewater , put your flowers therein when your sirup is cold or almost cold , and let them stand till they candie .

10. A most delicate and stiffe sugar paste whereof to cast Rabbets , Pigeons , or any other little birde or beast , either from the life or carued molds .

FIrst dissolue Isinglasse in faire water or with some Rosewater in the latter ende , then beate blanched almonds as you woulde for marchpane stuffe , and drawe the same with creame , and Rosewater ( milke will serue , but creame is more delicate ) then put therein some powdered sugar , into which you may dissolue your Isinglasse beeing first made into gellie , in faire warme water ) note , the more Isinglasse you put therein , the stiffer your worke will prooue ) then hauing your rabbets , woodcocke , &c. molded either in plaister from life , or else carued in wood ( first annointing your wodden moldes with oyle of sweete almonds , and your plaister or stone moldes with barrowes grease ) poure your sugar-paste thereon . A quarte of creame , a quarterne of almonds , 2. ounces of Isinglasse , and 4. or 6. ounces of sugar , is a reasonable good proportion for this stuffe . Quaere of moulding your Birdes , Rabbets , &c. in the compounde wax mentioned in my Iewel house , in the title of the arte of moulding & casting , pag. 60. For so your moulds will last long . You may dredge ouer your foule with crūs of bread , cinamon and sugar boyled together , and so they wil seem as if they were rosted and breaded . Leach & gelly may be cast in this manner . This paste you may also driue with a fine rowling pin , as smooth & as thin as you please ; it lasteth not long , & therefore it must be eaten within a fewe dayes after the making thereof . By this meanes a banquet may be presented in the form of a supper , beeing a verie rare and strange deuise .

11 To sandie Marigolds , Roses , Borage , or Rosemary flowers .

BOyle Sugar and Rosewater a little vpon a chasing dish with coales , then put the flowers ( beings throughly dryed , either by the sunne or on the fire ) into the sugar , and boyle them a little , then strewe the powder of double refined sugar vpon them , and turne them , and let them boyle a little longer , taking the dish from the fire , then strew more powdred sugar on the contrarie side of the flower . These will drie of themselues in two or three houres in a hate sunny day , thogh they ly not in the sunne .

12. To make an excellent Marchpane paste , to print off in molds for banque●ting dishes .

TAke to euerie Iordan almond blanched , three spoonfuls of the whitest refined sugar you can get , searce your sugar , and now and then as you see cause put in 2. or three drops of damaske Rose-water , beate the same in a smooth stone morter , with great labor , vntill you haue brought it into a dry stiffe paste , one quarterne of sugar is sufficient to worke at once .

Make your paste into little bals , euerie ball containing so much by estimation as will couer your mold or printe , then rowle the same with a rowling pin , vppon a sheete of cleane paper without strewing anie powdered sugar either vpon your paste or paper . There is a countrie Gentlewoman whome I could name , which venteth great store of sugar cakes made of this composition . But the onely fault which I finde in this paste is , that it tasteth too much of the sugar , and too little of the almonds , and therefore you may proue the making thereof with such almonds , which haue had some part of their oyle taken from them by expression , before you incorporate them with the sugar , and so happely you may mixe a greater quantitie of them with the sugar , because they are not so oily as the other . You may mixe cinamon or ginger in your paste , & that will both grace the taste , and alter the colour ; but the spice must passe through a fair fearce : you may steepe your almonds in colde water all night , & so blanch them colde , and being blanched , drie them in a sieue ouer the fire . Here the garble of almonds will make a cheap paste .

13. The making of sugar-pla●e , and casting thereof in carued moldes .

TAke one pound of the whitest refined or double refined sugar , if you can get it , put thereto three ounces ( some cōfit-makers , put 6. ounces for more gaine ) of the best starch you can buy , and if you dry the sugar after it is poudred , it will the sooner passe thorough your lawne searce : then searce it & lay the same on a heape in the midst of a sheet of clean paper : in the middle of which masse , put a pretie lump of the bignes of a walnut of gum dragagant , first steeped in Rosewater one night ; a porenger ful of rosewater is sufficient to dissolue one ounce of gum ( which must first bee well picked , leauing out the drosse ) remember to straine the gumme through a canuas , then hauing mixed som of the white of an egge with your strained gum , temper it with the sugar betwixt your fingers by little and little , til you haue wrought vpp all the sugar and the gumme together into a stiffe paste , and in the tempring let there be alwaies some of the sugar betweene your fingers and the gumme , then dust your wodden moulds a little with some of that powdered sugar thorough a peece of Lawne or fine linnen cloath , and hauing driuen out with your rowling pin a sufficient portion of your paste to a conuenient thicknes , couer your mold therewith , pressing the same down into euery hollow parte of your molde with your fingers , & when it hath taken the whole impression , knocke the mold on the edge against a table , and the paste will issue forth with the impression of the molde vpon it : or if the molde be deepe cut , you may put in the pointe of your knife gently into the deepest parts heere and there , lifting vpp by little and little the paste out of the molde . And if in the making of this paste , you happen to put-in too much gum , you may put more sugar thereto , and if too much sugar , them more gum : you must also worke this paste into your molds , as speedily as you can after it is once made , and before it harden , and if it growe so harde that it cracke , mixe more gum therwith . Cut away with your knife from the edges of your paste all those peeces which haue no parte of the worke vpon them , and worke them vp with the paste which remaineth ; and if you will make sawcers , dishes , boawls , &c. then ( hauing first driuen out your paste vpon paper , first dusted ouer with sugar to a conuenient largenesse and thicknesse ) put the paste into some saucer , dish , or boawle of a good fashion , and with your singer presse it gently downe to the insides thereof , till it resemble the shape of the dish , then pare away the edges with a knife , euen with the skirt of your dish , or sawcer , and set it against the fire till it bee drie on the inside , them with a knife get it out as they vse to doe a dish of butter , and drie the backside ; then guilde it on the edges with the white of an egge laide round about the brim of the dish with a penfill , and presse the gold downe with some cotton , and when it is dry skew or brush off the golde with the foote of an Hare or Conie . And if you woulde haue your past exceeding smooth , as to make cardes and such like conceiptes thereof , then roule your paste vppon a sli●ed paper with a smooth & polished rowling pin .

14. A way to make sugar-plate both of colour and taste of any flower .

TAke Violets and beat them in a mortar with a little hard sugar , then put into it a sufficient quantitie of Rosewater , then lay your gum in steepe in the water , & so worke it into paste , & so wil your paste be both of the colour of the violet , and of the smell of the violet . In like sort may you work with Marigolds , Cowslips , Primroses , Buglosse or any other flower .

15. To make paste of Nouie .

TAke a quarter of a pounde of Valentian almonds , otherwise called the small almonds or Barbarie almonds , and beate them in a mortar til they come to paste , then take stale Manchet beeing grated , and drie it before the fire in a dish , then fift it , then beat it with your almondes , put in the beating of it a litle cinamon , ginger and the iuyce of a Lemmon , & when it is beaten to perfit paste , printe it with your moldes , & so dry it in an ouen after you haue drawn out your bread : this paste will last all the yeare .

16. To make Iumbolds .

TAke halfe a pound of almonds beeing beaten to paste with a short cake beeing grated , & 2. egs , 2. ounces of cároway seeds , being beaten , and the iuice of a Lemmon , & beeing brought into paste roule it into round strings , then caste it into knots , and so bake it in an ouen , and when they are baked , yee them with Rosewater and sugar , and the white of an egge being beaten together , then take a feather and guilde them , them put them againe into the Ouen , and let them stande in a little while , and they will be yced cleane ouer with a white yce , and so box them vp , and you may keep them all the yeere .

17. To make a paste to keepe you moist , if you list not to drinke oft , whi h Ladies vse t● carrie with them when they ride abroad .

TAke halfe a pound of damaske prunes & a quartern of dates , stone them both , and beate them in a mortar with one warden being rosted , or else a slice of olde marmelade and so print it in your moldes , and drie it after you haue drawne bread , put ginger vnto it , and you may serue it in at a banquet .

18. To make a Marchpane .

TAke two poundes of Almonds being blanched and dryed in a sieue ouer the fire , beate them in a stone mortar , and when they bee small mixe with them two pounde of sugar beeing finely beaten , adding two or three spoonefulls of Rosewater , and that will keep your almonds from oiling : when your paste , is beaten fine , driue it thin with a rowling pin , and so lay it on a bottome of wafers , then raise vp a little edge on the side , & so bake it , then yce it with Rosewater and sugar , then put it into the ouen againe , and when you see your yee is risen vp and drie , then take it out of the Ouen and garnish it with pretie conceipts , as birdes & beasts being cast out of standing moldes . Sticke long confits vpright in it , cast bisket and carowaies in it , and so serue it ; guild it before you serue it : you may also print of this Marchpane paste in your molds for banqueting dishes . And of this paste our comfit makers at this day make their letters , knots , Armes , escocheons , beasts , birds , & other fancies .

19. To make bisket bread , otherwise called french bisket .

TAke halfe a pecke of fine flower , two ounces of Coriander seedes , one ounce of annis seedes , the whites of foure egges , halfe a pinto of Ale yeast , and as much water as will make it vp into stiffe past , your water must be but blood warme , then bake it in a long roll as big as your thigh , let it stay in the ouen but one houre , and when it is a daye olde , pare it and slice it ouerthwart , them sugar it ouer with fine poudred sugar , and so drie it in an ouen again , and being drye , take it out and sugar it again , then boxe it , and so you may keepe it all the yeare .

20. To make prince bisket .

TAke one pounde of verie fine flower , and one pounde of fine sugar , and eight egges , and two spoonfuls of Rosewater , and one ounce of carroway seeds , and beat it all to batter one whole hour , for the more you beat it , the better your bread is , then bake it in coffins of white plate , beeing basted with a little butter before you put in your batter , and so keepe it .

21. To make another kinde of bisket , called biskettello .

TAke halfe an ounce of gumme Dragagant , dissolue it in Rosewa Rosewater with the iuice of a lemmon and two graines of muske , then straine it through a faire linnen cloth with the white of an eg , then take halfe a pound of fine sugar being beaten , and one ounce of carroway seedes , beeing also beaten and searced , and then beat them altogether in a mortar till they come to paste , then rol them vp in small loaues about the big mall egge , put vnder the of a small egge , put vnder the bottome of euerie one , a peece of a wafer , and so bake them in an Ouen vpon a sheete of paper , cut them on the sides as you do a manchet , and pricke them in the middest : when you break them vp , they will bee hollow and full of eyes .

22. To make Giagerbread .

TAke three stale manchets and grate them , drie them , and sift them through a fine sieue , then ad vnto them one ounce of ginger being beaten , and as much Cinamon , one ounce of liquerice & anniseedes beeing beaten together and searced , halfe a pound of sugar , then boile all these together in a posnet , with a quart of claret wine till they come to a stiffe paste with often stirring of it ; and when it is stiffe , molde it on a table and so driue it thin , & print it in your moldes , dust your moldes with Cinamon , Ginger , and liquerice , being mixed together in fine powder . This is your Ginger bread vsed at the court , and in all gentlemens houses at festiuall times . It is otherwise called drie Leach .

23. To make drie Gingerbread .

TAke halfe a pound of almonds and as much grated cake , and a pounde of fine sugar , and the yolke of two newe laid egges , the iuyce of a Lemmon , and 2 graines of muske , beate all these together till they come to a paste , then print it with your molds , and so dry it vpon papers in an ouen after your bread is drawne .

24. To make pusse paste .

TAke a quart of the finest flower and the whites of three egges , and the yolkes of two , and a little colde water , and so make it into perfect paste , then driue it with a rouling pin abroade , then put on small peeces of butter as big as Nuts vppon it , then folde it ouer , then driue it abroade againe , then put small peeces of butter vpon it as you did before , doe this tenne times , alwaies folding the paste and putting butter betweene euerie folde . You may conuey anie prettie forced dish , as Florentine , Cherry tarte , rice , or pippins , &c. betweene two sheets of that paste .

25. To make paste short without butter .

TAke a quart of fine flower , and put it into a pipken , and bake it in an ouen when you bake manchet , then take the yolkes of 2. or three egs , and a pint of creame , & make paste , put it into two ounces of sugar beeing sinely beaten , and so you shall make your paste short without butter or sewet . In like sort when you make sugar cakes bake your flower first .

26. To make crystall gelly .

TAke a knockle of veale , and two calues feete ( your calues feete beeing flayed & scalded ) and boile them in faire spring water , and when they are boyled readie to eate , you may saue your flesh & not boyle it to peeces , for if you doe so , the gelly will looke thicke , then take a quart of the cleerest of the same broth , and put it into a posnet , adding thereunto ginger , white pepper , 6. whole cloues , one nutmeg quartered , one grain of muske . put all these whole spices in a little bag , and boyle them in your gelly , season , it with some ounces of sugar candie , and three spoonefuls of Rosewater , so let it run through your gelly bag , and if you meane to haue it sooke of an amber colour , bruise your spices , and let them boyle in your gelly loose .

27. To make Leach of Almonds .

TAke halfe a pounde of sweete Almonds , and beate them in a mortar , then straine them with a pinte of sweete milke from the Cow , then put vnto it one graine of muske , two spoonfuls of Rose-water , two ounces of fine sugar , the waight of three whole shillings of I singlasse that is verie white , and so boyle them , then let all run through a strainer , then may you slice the same and so serue it .

28. To make Quidini of Quinces .

TAke the kernells out of eight great Quinces , and boyle them in a quarte of spring water , till it come to a pinte , then put into it a quarter of a pinte of Rosewater , and one pound of fine sugar , and so let it boyle till you see it come to be of a deepe colour : then take a drop , and drop it on the bottom of a saweer , and if it stand , take it off , then let it run through a gelly bagge into a bason , then set on your bason vpon a chasing dish of coales to keepe it warme , then take a spoone , and fill your boxes as ful as you please , and when they bee colde couer them : and if you please to printe it in moldes , you must haue molds made to the bignesse of your boxe , and wet your it run into your mold , and when molds with Rosewater , and so let it is colde turne it off into your boxes . If you wette your moldes with water , your gelly will fall out of them .

29. To make gelly of strawberies , Mulberies , Raspisberies , or any such tender fruite .

TAke your beries and grinde them in an Alablaster mortar with foure ounces of sugar and a quarter of a pinte of faire water , and as much Rosewater , and so boile it in a posnet with a little peece of Isinglas , and so let it run through a fine cloth into your boxes , and so you may keepe it all the yeare .

30. To make paste of Genua of Quinces .

TAke Quinces and pare them , and cut them in slices , & bake them in an ouen dry in an earthen pot without any other iuyce then their owne , then take one pound thereof , straine it , and put it into a stone mortar with halfe a pounde of sugar , and when you haue beaten it vp to paste , print it in your molds and dry it three or foure times in an ouen after you haue drawne bread , & when it is throughly drie and hardened , you may boxe it , & it will keepe all the yeere .

31. To make marmelade of Quinces or Damsons .

WHen you haue boyled your Quinces or Damsons sufe ficiently , straine them ; then dry the pulpe in a pan on the fire , and when you see there is no water in it , but that it beginneth to bee stiffe , then mixe two pound of sugar with 3. pound of pulp , this marmelade will be white marmelade : and if you will haue it looke with with an high colour , put your sugar and your pulpe together , so soone as your pulpe is drawne , and let them both boile together , and so it will looke of the colour of ordinarie marmelade , like vnto a stewed warden , but if you dry your pulpe first , it will looke white and take lesse sugar : you shall knowe when it is thicke enough , by putting a little into a sawcer , letting it coole before you box it .

32. To make sucket of Lettuce stalkes .

TAke Lettuce stalkes , and pill away the outside , then perboile them in faire water , then let them stand all night drie , then take halfe a pinte of the same liquour ; and a quarter of a pinte of Rosewater , and so boyle it to sirrup , and when your sirup is betwixt hot & cold , put in your aforesaid rootes , and let them stand all night in your sirup to make them take sugar , and then the next day your sirup wil be weake againe , then boyle it again , and take out your rootes . In the like sorte may you keepe Orenge pilles , or greene walnuts , or anie thing that hath the bitternes first taken from it , by boyling in water

33. To candie nutmegs or ginger , with an hard rocke candie .

TAke one pounde of fine sugar , and eight spoonefuls of Rose-water , and the waight of 6. pence of Gum Arabique , that is cleere , boyle them together to such an height , as that dropingsome therof out of a spoone , the sirup doe rope and run into the smalnes of an haire , then put it into an earthen pipken , wherein place your nutmegs , ginger , or such like , then stop it close with a saucer , and lute it well with clay , that no aire may enter , then keep it in a hote place three weekes , and it will candie hard . You must break your pot with an hammer , for otherwise you cannot get out your candie . You may also candy Orenges , or Lemmons in like sort if you please .

34. To preserue Orenges after the Portugall fashion .

TAke Orenges & coare them on the side and lay them in water . then boile them in fair water til they betender , shift them in the boyling to take away their bitternesse , then take sugar and boyle it to the height of sirup as much as will couer them , and so put your Orenges into it , and that will make them take sugar . If you haue 24. Orenges , beate 8. of them till they come to paste with a pouade of fine sugar , then fill euery one of the other Orenges with the same , and so boile them again in your sirup : then there will be marmelade of orenges within your orenges , & it wil cut like an hard egge .

35. To candie Orenge pilies .

TAke your Orenge pilles after they be preserued , then take fine sugar and Rosewater , & boile it to the height of Manus Christi , then drawe through your sugar , then lay them on the bottome of a sieue , and dry them in an ouen after you haue drawne bread , and they will be candied .

36. To preserue Cowcumbers all the yeere .

TAke a gallon of faire water , & a pottle of veriuice , and a pint of bay salt , and a handfull of green fennell or Dill : boyle it a little , and when it is cold put it into a barrel , and then put your Cowcumbers into that pickle , and you shal keep them all the yeere .

37. To preserue broome capers all the yeare .

BOyle a quart of Veriuice and an handfull of baye salte , and therein you may keepe them all the yeare .

38. To colour sugar plate with seuerall colours .

YOu may mixe Roset with your fine sacred sugar vntill the colour please you , and so shall you haue a faire murrey colour . Sap-greene must be tempred in a little Rosewater , hauing some gumme first dissolued therein , and so laye it on with a pensill vpon your paste in apt places . With saffron you may make a yellow colour in the like manner , first drying and powdering your saffron , and after it hath coloured the Rosewater sufficientlie , by strayning it through fine linnen . The powder of Cinamon , maketh a walnut colour , and ginger and Cinamon together a lighter colour .

39. To make crosses for the sea .

FIrst make paste of sugar & gum Dragagant mixed together , them mixe therewith a reasonable quantiry of the powder of Cinamon & ginger , and if you please a little muske also , and make it vpp into rols of seuerall fashions , gilding them heere and there . In the same manner you may also conuey any purgatiue , vomit , or other medicine into sugar paste .

40. To make paste of Violets , Roses , Marigolds , Cowslips , or liquerice .

SHred , or rather powder the dry leaues of your flower , putting thereunto some fine powder of Ginger , Cinamon , and a little muske if you please , mixe them all confusedly together , then dissolue some sugar in Rosewater , and being boyled a little , put some saffron therein , if you worke vpon Marigolds , or else you may leaue out your saffron , boyle it on the fire vnto a sufficient height , you must also mixe therewith the pap of a roasted apple being first well dried in a dishe ouer a chafing dish of coales , then poure it vpon a trencher , beeing first sprinkled ouer with Rosewater , and with a knife worke the paste together . Then breake some sugar candy small , but not to powder , and with gumme dragagant , fasten it heere and there to make it seeme as if it were roch candied , cut the paste into peeces of what fashion you list with a knife first wet in Rosewater . In licorice paste you must leaue out the pap of the pippin , and then worke your paste into drie rolles . Remember to searce the liquorice through a fine searce . These rolles are very good against any cough or colde .

41. To make Marmelade of Lemmons or Orenges .

TAke ten lemmons or orenges & boyle them with half a dozen pippins , & so drawe them throgh a strainer , then take so much sugar as the pulp doth wey , & boyle it as you doe Marmelade of Quinces , and then box it vp .

42. How to candie Nutmegs , Ginger , Mace , & flowers , in halfe a day with hard or roch candie .

Lay your Nutmegs in steepe in common Lee made with ordinarie ashes 24. houres ; take them out and boyle them in faire water till they be tender , and to take out the Lee : then drie them and make a sirup of double refined sugar and a little Rosewater to the height of a manus Christi , place this sirrup in a gentle balneo , or some small heate , putting your Nutmegs into the sirup . Note that you must skim the sugar as it casteth anie skumme , before you put in your Nutmegs , then hauing sugar candie first bruised grossely , and searced through colanders of seuerall bignesse , take the smallest thereof , and roule your Nutmegs vp and downe therein , either in a dish or vpon clean paper , then stoue your Nutmegges in a cupboard with a chafing dish of coales , which must be made hote of purpose before you set them in : and when they are drie enough , dip them againe in fresh sirup boyled to his height as before ; and roule them in the grosser sugar candie , & then stoue them againe till they be hard , and so the thirde time if you will increase their candie . Note that you must spend all the sugar which you dissolue at one time with candying of one thing or other therein presently : the stronger that your lee is , the better ; & the nutmeg , ginger , &c. wouldly in steep in the lee , 10 , or 12 , daies , and after in the sirup of sugar in a stoue or Cupboarde with a chafing dish and coales one whole weeke , and then you may candie them suddenly , as before . Flowers and fruits are done presently without anie such steeping or stouing as before : onely they must bee put into the stoue after they are coated with your powdered sugar candie : and those flowers of fruits as they are sodainely done , so they will not last aboue two or three daies faire , and therefore onely to be prepared for some set banquet .

34. Casting of sugar in partie moldes of wood .

LAy your moldes in faire water three or foure houres before you cast , then dry vp your inward moisture with a cloth of Linnen , then boyle rosewater & refined sugar together , but not to anie great stiffnesse , then poure it into your moldes , let your molds stand one houre , and then gently part or open the moldes , and take out that which you haue cast , you may also worke the paste aniè numero . 12.13 . into these molds , first printing or pressing gently a little of the paste into the one halfe , and after with a knife taking away the superfluous edges , and so likewise of the other halfe : then presse both sides of the mold together , two or three times , & after take away the crest that will arise in the middest : and to make the sides to cleaue together , you may touch them first ouer with Gum Dragagant dissolued , before you presse the sides of the mold together : note that you may conuey comfits within , before you close the sides . You may cast of any of these mixtures or pastes in alablaster molds , molded from the life .

44. To mold of a Lemmon , orenge , peare , Nut. &c. and after to cast it hollowe within , of sugar .

FIll a woodden platter halfe full of sande , then presse downe a Lemmon , peare , &c. therein to the iust halfe thereof , then temper some burnt Alablaster with faire water in a stone or copper dish , of the bignesse of a great siluer boll , and cast this pap into your sande , and from thence clap it vppon the Lemmon , Peare , &c. pressing the pap close vnto it . Then after a while take out this halfe parte with the Lemmon in it , and pare it euen in the insides as neere as you can , to make it resemble the iust halfe of your Lemmon , then make 2. or 3. litle holes in the halfe ( viz in the edges therof ) laying it downe in the sande againe , and so caste an other halfe vnto it , then cut off a peece of the top of both your partie moldes , & cast thereto another cap in like manner as you did before . Keep these three parts bound together with tape till you haue cause to vse them : and before you cast , lay them alwaies in water , and drie vp the water again before you poure in the sugar . Coloury our Lemmon with a little saffron steeped in Rosewater ; vse your sugar in this manner : Boile refined or rather double refined sugar and Rosewater to his full height , viz. till by powring some out of a spoone , it will run at the last as fine as a haire ; then taking off the cappe of your molde , poure the same therein , filling vp the mold aboue the hole , and presently clap on the cap , and presse it downe vppon the sugar , then swing it vpp and downe in your hande , turning it rounde , and bringing the neather parte some times to be the vpper parte in the turning , and è conuerso . This is the manner of vsing an Orenge , Lemmon , or other round molde : but if it be long as a pigs foot will be , beeing molded , then roule it , and turne it vp and downe longe waies in the aire .

45. How to keepe the drie pulpe of Cheries , Prunes , Damsons &c. all the yeare .

TAke of those kinde of cherries which are sharpin taste ( Quaere if the common blacke and redde cherrie will not also serue , hauing in the ende of the decoction a little oyle of Vitrioll or Sulphur , or some veriuice of soure grapes , or iuice of Lemmons mixed therewith , to giue a sufficient tartnesse ) pull off their stalks and boile them by themselues without the addition of any liquour in a caldron or pipken , and when they begin once to boile in their owne iuice , stir them hard at the bottom with a spattle , least they burn to the pans bottom . They haue boyled sufficiently , when they haue caste off all their skins , and that the pulp and substance of the cheries is grown to a thicke pap : then take it from the fire , and let it coole , then diuide the stones and skins , by passing the pulpe onely through the bottome of a strainer reuersed as they vse in cassia fistula , then take this pulpe and spread it thin vpon glazed stones or dishes , and so let it drie in the sunne , or else in an ouen presently after you haue drawne your breade , then loose it from the stone or dish , & keepe it to prouoke the appetite , and to coole the stomacke in feuers , and all other hote diseases . Proue the same in all manner of fruit . If you feare adustion in this worke , you may finish it in hote balneo .

46. How to dry all manner of plums or Cheries in the sunne .

IF it be a small fruite , you must dry them whole , by laying them abroad in the hote sunne , in stone or pewter dishes , or Iron or brasse pannes , turning them as you shall see cause . But if the plum be of any largenesse , slit each plum on the one side from the top to the bottome , and then lay them abroad in the Sunne : but if they be of the biggest sort , then giue eyther plum a slit on each side : and if the sun doe not shine sufficiently during the practice , then dry them in an ouen that is temperately warme .

47. How to keepe apples , peares , quinces , wardens . &c. all the yeare , drie .

PAre them , take out the coares , and slice them in thinne slices laying them to drie in the Sunne in some stone or metalline dishes , or vpon high frame couered with course canuas , now and then turning them , and so they will keepe all the yeare .

48. To make greene Ginger vpon sirup .

TAke Ginger one pounde , pare it cleane , steepe it in red wine and vinegar equally mixed , let it stand so 12. dayes in a close vessell , and euery day once or twice stir it vp and downe , then take of wine one gallon , and of vinegar a pottle , seeth altogether to the consumption of a moitie or half , then take a pottle of cleane clarified honey or more , and put thereunto , and let them boile well together , then take halfe an ounce of saffron . finely beaten , and put it thereto with some sugar if you please .

49 To make sucket of greene Walnuts .

TAke Walnuts when they are no bigger then the largest hasill nut , pare away the vppermost greene , but not too deepe , then seeth them in a pottle of water till the water be sodden away , then take so much more of fresh water , and when it is sodden to the halfe , put thereto a quart of vinegar and a pottle of clarified honie .

50. To make conserue of prunes or Damsons .

TAke ripe Damsons , put them into scalding water , let them stand a while , then boyle them ouer the fire till they breake , then straine out the water through a colander , and let them stand therin to coole , then straine the damsons through the colander , taking away the stones and skinnes , then set the pulpe ouer the fire againe , and put thereto a good quantitie of red wine , and boile them wel to a stiffenesse , euer stirring them vp and downe , and when they bee almost sufficiently boyled , put in a conuenient proportion of sugar , stir all well together , and after put it in your gally pots .

51. To make conserue of strawberies .

FIrst seeth them in water , and then cast away the water , and straine them , then boyle them in white wine , and worke as before in damsons , or else straine them being ripe , then boyle them in wine and sugar till they be stiffe .

52. Conserue of prunes or Damsons made another way .

TAke a pottle of damsons , prick them and put them into a pot ; putting thereto a pinte of Rosewater or wine , and couer your pot , let them boile well , then incorporate them by stirringe , and when they be tender let them coole , & straine them with the liquor also , then take the pulpe and set it ouer the fire , and put thereto a sufficient quantitie of sugar , and boile them to their height or consistencie , and put it vp in gally pots , or iarre glaffes .

53. How to candie Ginger , Nutmegs , or any Roote or flowers .

TAke a quarter of a pounde of the best refined sugar , or sugar candie which you can get , powder it , put thereto two spoonfuls of Rosewater , dip therein your Nutmegs , ginger , rootes , &c. being first sodden in faire water till they bee soft and tender , the oftner you dip them in your sirrup , the thicker the candie will bee , but it will be the longer in candying : your sirrup must bee of such stiffnesse , as that a droppe thereof beeing let fall vpon a pewter dish , may congeale and harden being cold . You must make your sirrup in a chafing dish of coales , keeping a gentle fire : after your sirup is once at his full height , then put them vpon papers presently into a stoue , or in dishes , continue fire some ten or twelue dayes , till you finde the candie hard and glistering like diamonds ; you must dip the red rose , the gillowflower , the marigold , the borrage flower , and all other flowers but once .

5. The arte of comfetmaking , teaching how to couer all kinds of seedes , fruits o● spices with sugar .

First of all you must haue a deep bottomed bason of fine cleane brasse or latton , with two eares of Iron to hang it with two seuerall cords ouer a bason or earthen pan with hote coales .

You must also haue a broad pan to put ashes in , & hote coales vpon them .

You must haue a cleane latton bason to melt your sugar in , or a faire brasen skillet .

You must haue a fine brasen ladle , to let run the sugar vpon the seedes .

You must also haue a brasen slice , to scrape away the sugar from the hanging bason if neede require .

Hauing all these necessarie vessels & instruments , worke as followeth .

Choose the whitest , finest , and hardest sugar , and then you need not to clarifie it , but beate it onely into fine powder that it may dissolue the sooner .

But first make all your seedes verie cleane , & dry them in your hanging bason .

Take for euery two pounde of sugar , a quarter of a pound of annis seedes , or Coriander seedes , and your Comfites will be greate enough , and if you wil make them greater , take halfe a pound more of sugar , or one pound more , and then they will be faire & large .

And halfe a pounde of Annis seeds , with two pound of sugar wil make fine small comfits .

You may also take a quarter and a halfe of annis seedes , and three pound of sugar , or halfe a pounde of annis seedes and foure pounde of sugar . Do the like in Coriander seedes .

Melt your sugar in this maner , viz. Put three pounds of your powder sugar into the bason , and one pinte of cleane running water thereunto , stirre it well with a brasen slice , vntill all be moist and well wet , then set it ouer the fire , without smoak or flame , and melt it well , that there bee no whole gristie sugar in the bottome , and let it seeth mildelye , vntill it will streame from the ladle like Turpentine , with a long streame and not drop , then it is come to his decoction , let it seeth no more , but keepe it vpon hot imbers that it may run from the ladle vpon the seedes .

To make them speedily . Let your water be seething hot , or seething & put powder of sugar vnto the , cast on your sugar boyling hote : haue a good warme fire vnder the hanging bason .

Take as much water to your sugar , as will dissolue the same .

Neuer skim your sugar if it bee cleane and fine .

Put no kind of starch or amylum to your sugar .

Seeth not your sugar too long , for that will make it black , yellow or tawnie .

Moue the seeds in the hanging bason as fast as you can or may , when the sugar is in casting .

At the first coate put on but one halfe spoonfull with the ladle , and all to moue the bason , moue , stirre and rub the seedes with thy left hand a pretie while , for they will take sugar the better , & dry them well after euerie coate .

Do this at euerie coate , not only in mouing the bason , but also with the stirring of the comfits with the left hand and drying the same : thus dooing you shall make great speed in the making : as , in euerie three houres you may make three pound of comfits .

And as the comfits do increase in greatnes , so you may take more sugar in your ladle to cast on . But for plaine comfits let your sugar be of a light decoction last , and of a higher decoction first , & not too hote .

For crispe and ragged comfits , make your sugar of a high decoction , euen as high as it may run from the Ladle , and let fall a foote high or more from the ladle , and the hoter you cast on your sugar . the more ragged will your comfets be . Also the comfets will not take so much of the sugar as they will vpon a light decoction , and they will keepe their raggednesse long . This high decoction must serue for eight or ten coats in the end of the worke , and put on at euerie time but one spoonful , and haue a light hand with your bason , casting on but little sugar .

A quarter of a pounde of Coriander seeds , and three pounds of sugar will make greate , huge , and big comfets .

See that you keepe your sugar alwaies in good temper in the bason , that it burne not into lumpes or gobbets : and if your sugar be at anie time too high boyled , put in a spoonfull or two of water , & keepe it warily with the ladle , and let your fire alwaies bee without smoake or flame .

Some commende a ladle that hath a hole in it to let the sugar run through of a height , but you may make your comfites in their perfect forme and shape only with a plaine ladle .

When your comsites be made , set your dishes with your comfits vppon papers in them before the heat of the fire , or in the hot sun , or in an Ouen after the bread is drawen , by the space of an houre or two , and this will make them very white .

Take a quarter of a pounde of Annis seedes , and two pound of sugar , and this proportion will make them verie great , and euen a like quantity take of Carroway seede , Fennell seede , and Coriander seede .

Take of the finest Cinamon , and cut it into prettie small sticks beeing drye , and beware you wette it not , for that deadeth the cinamon , and then worke as in other comfits . Do this with Orenge rindes likewise .

Worke vpon ginger , cloues , and Almonds , as vpon other seeds .

The smaller that Annis seede comfits be , the fairer , the harder , and so in all other .

Take the powder of fine Cinamon two drammes , of fine muske dissolued in a little water one scruple , mingle these altogether in the hanging bason , and cast them vppon sugar of a good decoction , then with thy left hand moue it to and fro , and drie it wel , doe this often , vntill they bee as great as poppie seeds , and giue in the ende three or foure coates of a light decoction , that they may be round and plaine , & with an high decoction you may make them crispe .

You must haue a coorse searce made for the purpose with haire or with parchment full of holes to part and diuide the comfets into seuerall sorts .

To make paste for comfets . Take fine grated breade foure ounces , fine elect Cinamon powdred half an ounce , fine ginger powder one dramme , saffron powdred , a little , white sugar two ounces , & a fewe spoonfuls of borrage water , seeth the water and the sugar together , and put to the saffron , then first mingle the crummes of bread & the spices well together , dry them ; put the liquor scalding hote , vpon the stuffe , & being hot labour it with thy hand , and make balles or other formes therof , dry them and couer them as comfets .

Coriander seeds two ounces , sugar one pound and a halfe maketh very faire comfets .

Annis seeds three ounces , sugar halfe a pound , or annis seedes two ounces , and sugar 6. ounces , will make faire comfits .

Euerie dram of fine Cinamon , will take at the least a pound of sugar for biskets , and likewise of sugar or ginger powder .

Halfe an ounce of grosse Cinamon wil make almost three drams of fine powder searced , after it is well beaten .

Sugar powder one ounce will take at the least a pound of sugar to make your biskets faire .

Carrowaies will be faire at 12. coates .

Put into the sugar a little Amylum dissolued for fiue or six of the last coates , and that will make them exceeding crispe and if you put too much Amylum or starch to the comfits which you woulde haue crispe , it will make them flat and smooth .

In anie other confection of pasted sugar mixed with gum Dragagant , put no kinde of Amylum : beware of it , for it will make thy worke clammie .

To make redde comfits , seeth 3. or foure ounces of brasell with a little water , take of this red water 4. spoonfulls , of sugar one ounce , and boile it to his decoction , then giue 6. coates and it will bee of a good colour , or else you may turn so much water with one dramm of turnesole , doing as before .

To make greene comfits , seeth sugar with the iuice of beets .

To make them yellow , seeth saffron with sugar .

In making of comfits , alwaies when the water doth seeth , then put in your sugar powder , and let it seeth a little vntill it bee cleane dissolued and boyled to his perfect decoction , & that the whitenesse of the colour be clean gone , and if you let it settle , you shall see the sugar somwhat clear .

For biskets take two spoonfulls of liquor , of sugar searced in a course searce one dram , and of sugar powder to be melt & cast , one ounce . This donne will make the biskets somewhat faire , and somewhat greater then poppie seeds .

Aliter . Take sugar powder foure drams , sugar to cast foure ounces with liquor sufficient , lay golde or siluer on your comfits .

Euery dramm of sugar powder will take an ounce of sugar to be cast . 8. drammes make one ounce . To thus much powder , for biskets take half a pound of sugar to cast theron .

Coriander seedes a quarter of a pound , sugar 3. pound , Coriander seedes halfe a pound , sugar , 3. drams will make faire comfits .

For biskets , Annis seeds halfe a pound , Fennel seeds a quarter of a pound , and sugar two pound sufficeth .

In sixe or eight of the last coats put in two spoonefuls of sugar verie hot to make them crispe .

To one pound of sugar take 9. ounces of water .

55. To make a cullis as white as snowe , and in the nature of gellie .

Take a cocke , scalde , wash and drawe him cleane , seethe it in white wine or rhenish wine , skum it cleane , clarifie the broth after it is strayned , then take a pinte of thicke and sweete creame , straine that to your clarified broth , and your broth will become exceeding faire and white : then take powdred ginger , fine white sugar & Rose water , seething your cullis when you season it , to make it take the colour the better .

56. To make Wafers .

TAke a pinte of flowr , put it into a little creame with two yolkes of egges and a little rose-water , with a little scarced cinamon and sugar , worke them altogether and bake the paste vppon hote Irons .

57. To make Almond butter .

BLanch your almonds , & beate them as fine as you can with faire water , 2. or three houres , then straine them through a lynnen cloth , boyle them with Rosewater whole mace and annis seedes , till the substance be thicke , spreade it vpon a faire cloth , dreining the whey from it , after let it hang in the same cloth some fewe houres , then straine it and season it with Rosewater and sugar .

58 , A white gelly of Almonds .

TAke Rosewater , gum Dragagant dissolued , or Isinglasse dissolued , and some Cinamon grossely beaten , feethe them altogether , then take a pounde of almonds , blanch and beate them fine with a little faire water , drie them in a faire cloth ; and put your water aforesaid into the Almonds , seeth them together and stir them continually , then take them , from the fire , when all is boiled to a sufficient height .

59. To make Leach .

SEeth a pinte of Creame , and in the seething put in some dissolued Isinglas , stirring it vntil it be very thicke , then take a handfull of blanched Almonds , beat them and put them in a dish with your Creame , seasoning them with sugar , and after slice it and dish it .

60. Sweete Cakes without eyther spice or suga● .

SCrape or washe your Parsneps cleane , slice them thinne , drie them vpon . Canuas or networke frames , beat them to powder mixing one thirde thereof with two thirds of fine wheat flower , make vp your paste into coates , and you shall finde them very sweete and delicate .

61. Roses and Gilloflowres kept long .

COuer a Rose that is fresh , and in the bud , and gathered in a faire day after the dewe is ascended , with the whites of egges well beaten , & presently strew theron the fine powder of scarced sugar , and put them vp in luted pots , setting the pots in a coole place in sand or grauell . With a fillip at any time you may shake off this inclosure .

62. Grapes growing all the yeare .

PVt a Vine stalke through a Basket of earth in December , which is likely to be are Grapes , that yeare , and when the Grapes are ripe , cut off the stalk vnder the basket ( for by this time it hath taken roote ) keepe the basket in a warme place , and the grapes will continue fresh and faire a long time vpon the vine .

63. How to drie Rose leaues , or any other single fl●wer without wrinkling .

IF you would performe the same well in rose leaues , you must in rose time make choise of such roses as are neither in the bud , nor full blown ( for these haue the smothest leaues of al other ) which you must especially cull & choose from the rest . Then take right Callis sand , wash it in some change of waters , and drie it throughly well , either in an ouen , or in the sunne ; and hauing shallow , square or long boxes of 4.5 . or 6. inches deepe , make first an euen lay of sande in the bottome , vpon the which lay your rose leaues one by one ( so as none of them touch other ) till you haue couered all the sand , then strowe sand vpon those leaues till you haue thinly couered them all , & then make another lay of leaues as before , and so lay vpon lay , &c. Set this box in some warme place in a hot sunnie day , ( and commonly in two hot sunnie dayes they will bee through drie ) then take them out carefully with your hand without breaking . Keepe thefe leaues in Iarre glasses bound about with paper neere a chimney , or stoue , for feare of relenting . I finde the red rose leafe best to be kept in this manner ; also take awaye the stalkes of pansies , stocke gilloflowers , or other single flowers , pricke them one by one in sande , pressing downe their leaues smooth with more sande layde euenly vpon them . And thus you may haue Rose leaues , and other flowers to lay about your basons , windows , &c. all the winter long . Also this secret is very requisite for a good simplifier , because he may drie the leafe of any hearbe in this manner , and lay it being drie in his Herball with the simple which it representeth , wherby hee may easily learne to knowe the names of all simples which he desireth .

64. Clusters of Grapes kept till Easter .

CLusters of grapes hanging vpon lines within a close presse will last till Easter , if they shrinke you may plumpe them vpp with a little warme water before you eat them . Some vse to dip the endes of the stalkes first in pitch : some cut a branch of the vine with euery cluster , placing an apple at each end of the branch , now and then renewinge those Apples as they rot , and after hanging them within a presse or cupbord , which would stand in such a roome ( as I suppose ) where the grapes might not freez : for otherwise you must be forced now and then to make a gentle fire in the room , or else the grapes will rot and perish .

65. How to keepe Walnuts a long time plumpe and fresh .

MAke a laye of the drie stampings of crabs when the veriuice is pressed from them , couer that lay with Walnuts , and vpon them ▪ make another lay of stampings , and so one lay vppon another till your vessell be full wherein you meane to keepe them . The Nuts thus kept will pill as if they were new gathered from the tree .

66. An excellent conceit vpon the kernels of drie Walnuts .

GAther not your walnuts before they be ful ripe , keep them with out anie Art vntill Newyeers tide , then breake the shels carefully , so as you deface not the kernels ( & therefore you must make choise of such nuts as haue thinne shels ) whatsoeuer you finde to come away easilie , remoue it : stiepe these kernels in conduit water , fortie eight houres , then will they swell and grow verie plumpe and faire , and you may pill them easily , and present them to any friende you haue for a Newyeares gift : but being pilled , they must bee eaten within two or three houres , or els they lose their whitenes & beautie , but vnpilled they will last 2. or 3. dayes faire and fresh . This of a kind Gentlewoman , whose skill I doe highly commend , and whose case I doe greatlie pitie ; such are the hard fortunes of the best wits and natures in our dayes .

67. How to keepe Quinces in a most excellent maner .

MAke choise of such as are sound , & gathered in a faire , drie and sunny day , place them in a vessell of wood , containing a firkin or thereabout , then couer them with peny ale , and so let them rest : and if the liquor carrie anie bad scum , after a day or two take it off , euerie 10. or 12. dayes let out your peny ale at a hole in the bottome of your vessell , stop the hole and fill it vp again with fresh peny ale , you may haue as much for two pence at a time as will serue for this purpose , these Quinces being baked at Whitsontide did taste more daintily then any of those which are kept in our vsuall decoctions or pickels .

Also if you take white wine lees that are neat ( but then I feare you must get them of the Marchant , for our Tauernes doe hardly affoord anie ) you may keepe your ▪ Quinces in them verie faire and fresh all the yeare , & therein may you also keep your barberies both full and faire coloured .

68 Keeping of Pomegraenats .

Make choise of such Pomgranates as are sound and not prickt as they tearme it , lap them ouer , thinly with wax , hang them vpon nailes , where they may touch nothing , in some cupbord or closet in your bedchamber , wher you keep a continual fire , and euery 3. or 4. daies turn the vndersides vppermost , & therefore you must so hang them in packthred , that they may haue a bowe knot at either end . This way Pomgranates haue beene kept fresh till whitsontide .

69. Preseruing of Artichocks .

CVt off the stalkes of your Artichokes within two inches of the Apple , and of all the rest of the stalkes make a strong decoction . slicing them into thinne and small peeces , and keepe them in this decoction : when you spende them you must lay them first in warme water , and then in colde , to take away the bitternes of them . This of M. Parsons , that honest and painefull practicer in his profession .

In a mild & warm winter about a moneth or three weekes before Christmas , I caused great store of Artichokes to bee gathered with their stalkes in their full length as they grewe , and making first a good thicke lay of Artichoke leaues in the bottome of a great and large vessell I placed my Artichokes one vppon another as close as I could touch them , couering them ouer of a pritty thicknesse with Artichoke leaues : these Artichokes were serued in at my table all the Lent after ▪ the apples being red & sound , only the tops of the leaues a little vaded , which I did cut away .

70. Fruit preserued in pitch .

DWayberries that do somwhat resemble blacke cherries , called in Latine by the name of Solanum laethale , beeing dipped in molten pitch , being almost cold , and before it congeale and harden againe , and so hung vp by their stalkes , will last a whole yeare Probatum per M. Parsons , the Apothecarie . Prooue what other fruites will also bee preserued in this maner .

71. To make Cloue or Cinamon sugar .

LAy pieces of Sugar in close boxes amongst stickes of Cinamon , cloues , &c. and in a short time it will purchase both the taste and sent of the spice . Probat . in cloues .

72. Hasell Nuts kept long .

A Man of great yeares & experience assured mee , that Nuts may be kept a long time with full kernels , by burying them in earthen pots well stopt , a foot or two in the ground : they keepe best in grauelly or sandy places . But these nuts I am sure wil yeeld no oile as other nuts will , that waxe drie in the shels with long keeping .

73. Chesnuts kept all the yeare .

AFter the bread is drawne , disperse your Nuts thinly ouer the bottome of the Ouen , and by this meanes the moisture beeing dryed vp , the Nuts will last all the yeare : if at any time you perceiue them to relent , put them into your Ouen againe as before .

Secrets in Distillation .

1. How to make true spirit of wine .

TAke the finest Paper you can get , or else some Virgine parchment , strayne it verie right and stiffe ouer the glasse bodie , wherein you put your sacke , malmsie or muskadine , oyle the paper or virgin parchment with a pensil moistned in the oile of Ben , and distill it in the Balneo with a gentle fire , and by this means you shall purchase only the true spirit of wine . You shall not haue aboue two or three ounces at the moste out of a gallon of wine , which ascendeth in the forme of a cloude , without any dewe or veins in the helme , lute all the ioyntes well in this distillation . This spirit will vanish in the ayre , if the glasse stand open .

2. How to make the ordinarie spirit of wine that is solde for 5. shillings , & a noble , a pinte .

PVt sacke , malmesie , or muskadine into a glasse bodie , leauing one thirde or more of your glasse empty , set it in balneo , or in a pan of ashes , keeping a softe and gentle fire , drawe no longer then till all or most part wil burne away , which you may proue nowe and then , by setting a spoonefull thereof on fire with a paper as it droppeth from the nose or pipe of the helme , and if your spirit thus drawn haue any phlegme therin , them rectify or redistil the spirit again in a lesser body , or in a bolt receiuer in sted of an other body , luting a small head on the top of the steel thereof , and so you shall haue a verie strong spirit , or else for more expedition , distill fiue or sixe gallons of wine by a Limbecke , and that spirit which ascendeth afterward , redistil in glasse as before .

3. Spirits of Spices .

DIstill with a gentle heat either in balneo , or ashes , the strong and sweete water , wherewith you haue drawen oile of cloues , mace , nutmegs , Iuniper , Rosemarie , &c. after it hath stoode one moneth close stopt , and so you shall purchase a most delicate Spirite of each of the saide aromaticall bodies .

4. Spirit of wine tasting of what vegetable you please .

MAcerate Rosemarie , Sage , sweet fennell seedes , Marierom , Lemmon or Orenge pils , &c. in spirit of wine a day or two , and then distill it ouer againe , vnlesse you had rather haue it in his proper colour : for so you shall haue it vpon the first infusion without any farther distillation , and some young Alchimists doe holde these for the true spirits of vegetables .

5. How to make the water which is vsually called Balmewater .

TO euery gallon of claret wine put one pound of green balm Keep that which commeth first & . is clearest , by it selfe : and the second & whiter sort which is weakest , and commeth last , by it selfe , distill in a pewter limbeeke luted with paste to a brasse pot . Drawe this in May or Iune when the herb is in his prime .

6. Rosa-solis .

TAke of the hearbe Rosa-solis , gathered in Iuly one gallon , pick out all the black moats from the leaues , dates halfe a pounde , Cinamon , Ginger , cloues , of each one ounce , graines half an ounce , fine sugar a pound and a halfe , red rose leaues , greene or dryed foure handfuls , steepe all these in a gallon of good Aqua Composita in a glasse close stopped with waxe , during twentie daies , shake it wel together once euerie two daies . Your sugar must be powdred , your spices brused onely , or grosselie beaten , your dates cut in long slices the stones taken awaie . If you adde two or three graines of Amber greece , and as much muske in your glasse amongst the rest of the ingredientes , it will haue a pleasant smel . Some adde the gum amber with coral and pearl finely poudred , and fine leafe golde . Some vse to boyle Ferdinando bucke in Rosewater , till they haue purchased a faire deepe crimson colour , and when the same is cold , they colour their Rosa-solis and Aqua Rube a therewith .

7. Aqua Rubea .

Take of muske sixe graines , of Cinamon and ginger of each one ounce , white sugar candy one pounde , pouder the sugar , and bruse the spices grossely , binde them vp in a cleane linnen cloth , and put them to infuse in a gallon of Aqua composita in glasse close stopped twentie foure houres , shaking them togither diuers times , then put thereto of turnesole one dram , suffer it to stand one houre , and then shake al together , then if the colour like you after it is setled , poure the cleerest forth into an other glasse : but if you wil haue it deeper coloured , suffer it to worke longer vppon the turnesole .

8. Steeuens Aqua composita .

TAke a gallon of Gascoign wine , of ginger , galingale , cinamon , nutmegs & graines , Annis seeds , fennel seeds , and carroway seeds , of each a dram , of Sage , mints , red Roses , Time , Pellitorie , Rosemary , wild thime , camomil , lauender , of each a handfull , braie the spices small , and bruise the herbs , letting them macerate 12. houres , stirring it now and then , then distill by a limbecke of pewter , keeping the first cleare water that commeth by it self , & so likewise the second . You shal draw much about a pinte of the better sort from euery gallon of wine .

9. Vsquebath , or Irish aqua vitae .

TO euery gallon of good Aqua composita , put two ounces of chosen liquerice bruised , and cut into small peeces , but first clensed from all his filth , and two ounces of Annis seeds that are cleane & bruised , let them macerate fiue or sixe daies in a wodden Vessel , stopping the same close , and then draw off as much as will runne cleere , dissoluing in that cleare Aqua vitae fiue or six spoonfuls of the best Malassoes you can get , Spanish cute if you can get it , is thought better then Malassoes , then put this into another vessell ; and after three or foure daies ( the more the better ) when the liquor hath fined it self , you may vse the same : some adde Dates & Raisons of the sun to this receipt ; those groundes which remaine you may redistill and make more Aqua composita of them , & of that Aqua composita you may make more Vsque bath .

10. Cinamon-water .

HAuing a Copper bodie or brasse pot that will holde 12. gallons , you may well make 2. or 3. gallons of Cinamon water at once . Put into your body ouernight 6. gallons of conduit water , and two gallons of spirit of wine , or to saue charge two gallons of spirit drawne from wine lees , Ale , or lowe wine , or sixe pound of the best and largest Cinamon you can get , or else eight pound of the second sort wel brused , but not beaten into pouder : lute your Lymbeck , & begin with a good fire of wood & coals , till the vessel begin to distil , then moderate your fire , so as your pipe may drop apace , and run trickling into the receiuer , but not blow at anie time : it helpeth much heerein to keep the water in the bucket , not too hot . by often change thereof , it must neuer be so hot but that you may well indure your finger therein . Then diuide into quart Glasses the spirit which first ascendeth , and wherein you finde either no taste or a very small taste of the Cynamon , then may you boldely after the spirit once beginneth to come strong of the cinamon , draw vntill you haue gotten at the least a Gallon in the receiuer , and then diuide often by halfe pintes and quarters of pintes , least you drawe too long : which you shall knowe by the faynte taste and milky coulour which distilleth in the ende : this you must nowe and then taste in a spoone . Now , when you haue drawen so much as you finde good , you may adde thereunto so much of your spirit that came before your Cinamon water , as the same will well beare : which you must find by your taste . But if your spirit and your Cinamon be both good , you may of the aforesaid proportion wil make vp two gallons , or two gallons and a quarte of good Cinamon water . Heere note that it is not amisse to obserue which glasse was first filled with the Spirit that ascended , and so of the second , thirde , and fourth : and when you mix , begin with the last glasse first , & so with the next , because those haue more taste of the Cinamon then that which came first , and there fore more fit to bee mixed with your Cinamon water . And if you meane to make but 8. or 9 pintes at once , then begin but with the halfe of this proportion . Also that spirit which remaineth vnmixed doth serue to make Cinamon water the second time . This way I haue often proued & found most excellent : take heede that your Limbecke be cleane and haue no maner of sent in it , but of wine or Cinamon , and so likewise of the glasses , sunnelles and pots which you shall vse about this worke .

11. How to distill Isop , thime , lauender , Rosemary , &c. after a new and excellent manner .

HAuing a large Pot containing 12. or 14 gallons , with a Limbecke to it , or else a copper body with a serpentine of 20 or 24. gallons , and a copper heade , beeing such a vessell as is commonly vsed in the drawing of Aqua vitae , fill two partes thereof with faire watet , and one other thirde part with such hearbes as you woulde distill , the hearbes being eyther moist or drie it skilleth not greatly whether , let the hearbes macerate all night , and in the morning begin your fire , then distil as before in Cinamon water , beeing carefull to giue change of waters to your colour alwaies as it needeth : drawe no longer then you feele a strong and sensible taste of the hearb which you distill , alwayes diuiding the stronger from the weaker , and by this meanes you shall purchase a water farre excelling any that is drawen by a common pewter still : you may also gather the oyle of each hearb which you shall finde fleeting on the top or summity of your water . This course agreeth best with such herbs as are not in taste , and will yeeld their oile by distillation .

12 How to make the salt of hearbs .

BVrne whole bundles of dryed Rosemary , Sage , Isop , &c. in a cleane ouen , and when you haue gathered good store of the ashes of the hearb , infuse warme water vpon them , making a strong and sharpe Lee of those ashes , then euaporate that Lee , & the residence or setling which you finde in the bottom therof , is the salt which you seek for . Some vse to filter this lee diuers times before euaporation , that their salt may be the clearer and more transparent . This salt according to the nature of the hearb hath great effects in physicke .

13. Spirit of hony .

PVt one part of honey to 5. parts of water , when the water boileth , dissolue your honey therein , skimme it , and hauing sodden an houre or two , put it into a wodden vessell , and when it is but bloud warme , set it on worke with yeaste after the vsuall manner of Beere and Ale , tun it , and when it hath lyen some time , it will yeelde his spirit by distillation ; as wine , beer and ale will do .

14. To distil Rosewater at Michaelmas and to haue a go●d yeeld as at any other time of the yeare .

IN the pulling of your Roses , first diuide all the blasted leaues , them take the other fresh leaues , and lay them abroad vpon your table or windowes with some cleane linnen vnder them , let them ly 3. or foure houres , or if they bee dewy vntil the dewe be fully vanished , put these rose leaues in great stone pottes , hauing narrowe mouthes , and well leaded within , ( such as the Goldfiners call their hookers , & serue to receiue their Aqua fortis , bee the best of all others that I know ) and when they are well filled , stop their mouthes with good corkes , eyther couered all ouer with waxe or molten brimstone , and then set your pot in some coole place , and they wil keepe a long time good , and you may distill them at your best leasure . This waie you may distill Rosewater good cheape , if you buy store of Roses , when you find a glutte of them in the market , wherby , they are solde for 7. pence or 8. pence the bushell , you then engrosse the flower . And some hold opinion , that if in the midst of these leaues you put some broken leauen , and after fill vp the pot with Rose leaues to the top , that so in your distillation of them you shal haue a perfect Rose vinegar without the addition of anie common vinegar . I haue knowen Refeleaues kept well in Rondlets , that haue been first well seasoned with some hote liquor and Roseleaues boiled togither , and the same pitched ouer on the out side , so as no aire might penetrate or pearce the vessell .

15. A speedy distillation of Rosewater .

STampe the leaues , and first distill the iuice being expressed , and after distil the leaues , and so you shall dispatch more with one Stil , then others do with three or foure stils . And this water is euerie way as medicinable as the other , seruing in all sirrups , decoctions , &c. sufficiently , but not altogether so pleasing in smell .

16. How to distill wine vinegar or good Aligar , that it may bee both clear & sharpe .

I Knowe it is an vsuall manner among the Nouices of our time to put a quart or two of good vinegar into an ordinary leaden still , and so to distill it as they do all other waters . But this way I do vtterly dislike , both for that heere is no seperation made at all , and also because I feare that the Vinegar doth cary an ill touch with it , either from the leaden bottom or pewter head or both . And therefore I coulde wish rather that the same were distilled in a large bodie of glasse with a head or receiuer , the same being placed in sande or ashes . Note that the best part of the vinegar is the middle part that ariseth , for the first is fainte and phlegmatick , and the last wil taste of adustion , because it groweth heauie toward the latter end , and must be vrged vp with a great fire , and therefore you must nowe and then taste of that which commeth both in the beginning & towards the latter end , that you may receiue the best by it selfe .

17. How to draw the true spirit of reses , and so of all other hearbs and flowers .

MAcerate the Rose in his own iuice , adding thereunto being temperately warm , a conuenient proportion either of yeast or ferment , leaue them a few daies in fermentation , till they haue gotten a strong & heady smel , beginning to incline toward vinegar , them distill them in balneo in glass bodies luted to their helms ( happily a limbecke wil do better and rid faster ) and drawe so long as you find any sent of the Rose to come , then redistill you haue purchased a perfect spirit of the Rose . You may also ferment the iuice of Roses onelie , and after distill the same .

18. An excellent Rosewater .

VPon the top of your glasse bodie , straine a haire cloth , and vpon that lay good store of Roseleaues , either drie , or halfe drie , and so your water will ascend verie good both in smell and in colour . Distill either in balneo , or in a gentle fire in ashes , you may reiterate the same water vppon fresh leaues . This may also be done in a leaden Still , ouer which by reason of the breadth you may place more leaues .

19. An excellent wvy to make the extract of all Vegetables .

EXpresse a good quantity of the iuice thereof , set it on the fire , and giue it onely a walme or two , then it will grow cleere : before it be cooled , pour away the cleerest , filter with a peece of cotton , and then euaporate your filtred iuyce , till it come to a thicke substance , and thus you shal haue a most excellent extracte of the Rose , Gilloflower , &c. with the perfect sent and taste of the flower , whereas the common waie is to make the extracte eyther by spirit of wine faire water , the water of the plant , or some kind of menstruum .

20. To make a water smelling of the Eglantine , Gilloflowers , &c.

DRie the hearbe or flower , and distill the same in faire water in a limbecke , draw no longer than you find sent in the water that issueth , reiterate that water vpon fresh herbes , and distil as before , diuiding the sweetest from the rest .

21. A Scottish hand water .

PVt thyme , Lauender , and Rosemary confusedly together , them make a lay of thicke wine Lees in the bottom of a stone pot , vppon which make an other laye of the said hearbes , & then a lay of Lees , and so forwarde , lute the pot wel , bury it in the ground for 6. weeks distill it , & it is called Dames water in Scotland . A little therof put into a bason of a common water maketh very sweet washing water .

22. How to draw the bloud of hearbes .

STampe the hearb , put the same into a large glasse , leauing two parts emptie ( some commend the iuice of the hearbe onely ) nip or else lute the glasse very wel , digest it in balneo . 15. or 16. daies , and you shall finde the same very red , diuide the watrish part , and that which remaineth is the bloud or essence of the hearb .

23. Rosewater , and yet the Roseleaues not discoloured .

YOu must distill in balneo , and when the bottom of your pewter Still is through hotte , put in a fewe leaues at once and distill them : watch your Still carefully , and as soone as those are distilled put in more . I know not whether your profit will requite your labour , yet accept of it as a newe conclusion .

24. How to recouer Rosewater , or any other distilled water that hath gotten a mother , and is in daunger to be musty .

INfuse your water vpon fresh Rose leaues , or vpon Rose cakes broken all in peeces , and then after maceration for three or foure houres with a gentle fire , redistill your water . Do this in a Limbeck , take heed of drawing too long for burning , vnlesse your Limbecke stand in balneo .

25. To drawe both good Rosewater , and oyle of Roses together .

AFter you haue digested your Rose leaues by the speace of 3. moneths , sicut ante , num. 13. eyther in barrels or hookers , then distill them with faire water in a limbeck , draw so long as you finde anie excellent smell of the Rose , then diuide the fatty oile that fleeteth on the top of the Rose water , and so you haue both excellent oile of Roses , and also good Rosewater togither , and you shall also haue more water then by the ordinarie way , and this Rosewater extendeth farther in physicall compositions , and the other serueth best for perfumes and casting bottles . You may also distill the oyle of Li●num Rhodtum this way , sauing that you shall not neede to macerate the same aboue 24 houres in your water or menstruum before you distill : this oyle hath a most pleasing smell in a manner equall with the oyle of Roses .

COOKERIE AND Huswiferie .

1. To souse a yong Pig .

TAke a young Pigge being scalded , boile it in faire water and white wine , put therto some Baye leaues , some whole Ginger , and some Nutmegs quartered , a fewe whole cloues , boyle it throughly , and leaue it in the same broath in an earthen pot .

2. Aliter .

TAke a Pig beeing scalded , coller him vppe like brawne , and lap your collers in faire cloathes : when the flesh is boyled tender , take it out , and put it in colde water and salt , and that wil make the skin white , make sowsing drinke for it , with a quart of white wine , and a pottle of the same broth .

3 To boyle a flounder or Pickerel , of the French fashion .

TAke a pinte of white wine , the tops of young time and Rosemary , a little whole mace , a little whole pepper seasoned with Veriuice , salt , and a peece of sweete butter , and so serue it : this broth will serue to boyle Fish twise or thrise in .

4. To boile Sparrowes or Larks .

TAke two ladles full of mutton broth , a little whole mace , put into it a peece of sweet butter a handful of Parsly being picked , season it with sugar , veriuice , and a little pepper .

5. To boyle a Capon in white broth .

BOyle your Capon by it selfe in faire water , then take a ladlefull or two of mutton broth and a little white wine , a little whole mace , a bundle of sweete hearbs , a little marrowe , thicken it with Almonds , season it with sugar , and a little veriuyce , boyle a fewe currans by themselues , and a Date quartered , least you discolor your broth , and put it on the breast of your Capon , Chicken or Rabbet : if you haue no Almonds , thicken it with Creame , or with yolkes of egges , garnish your dishes on the sides with a Lemmon sliced & sugar .

6. To boyle a Mallard , Teale , or Wigin .

TAke mutton broth , and put it into a pipken , put into the belly of the foule a fewe sweete hearbes and a little Mace , sticke halfe a dozen of Cloues in his breast , thicken it with a tofte of bread stieped in veriuice , season it with a little pepper , and a little Sugar , also one Onion minced small is very good in the broth of any water foule .

7. To boyle a legge of Mutton after the French fashion .

TAke al the flesh out of your leg of mutton , or at the but end , preseruing the skinne whole , and mince it small with Oxe suet , and marrow , then take grated bread , sweete Creame , and yolkes of egges , and a fewe sweete hearbes , put vnto it Currans , and Raisins of the sunne , season it with Nutmegs , Mace , Pepper , and a little sugar , & so put it into the leg of Mutton againe where you tooke it out , and stew it in a pot with a marrow bone or two , serue-in the marrowe bones with the stewed-broath and fruite , and serue-in your legge of mutton drye with carot rootes sliced , & cast grosse pepper vpon the rootes .

8. To boyle Pigs petitoes on the French fashion .

BOyle them and slice them , being first rolled in a little batter . your batter being made with the yolke of an egge , two spoonefuls of sweete creame , and one spoonfull of flower , make sawce for it with Nutmeg , vinegar and sugar .

9 To boyle Pigeons with rice .

BOyle them in mutton broath , putting sweete hearbes in their bellies , then take a little Rice and boyle it in Creame , with a little whole mace , season it with sugar , lay it thick on their breasts , wringing also the iuice of a Lemmon vpon them , and so serue them .

10. To boyle a chine of veale , or a chicken in sharpe broth with hearbes .

TAke a little mutton broth , white wine and veriuyce , and a little whole mace , them take lettuce , Spinage , and Parsley , and bruise it , & put it into your broth , seasoning it with veriuice , pepper and a little sugar , and so serue it .

11. To make Beaumanger .

TAke the brawne of a Capon , toase it like wool , then boile it in sweete Creame with the whites of two egges , and beeing well boyled , hang it in a cloth , and let the whey run from it , then grinde it in an Alablaster mortar with a woodden pesteell , then drawe it thorough a thinne Strayner with the yolks of two eggas , and a little Rosewater , then set it on a chafing dish with coales , mixing foure ounces of sugar with it , and when it is cold dish it vp like Almond butter , and so serue it .

12. To make a Polonian sawsedge .

TAke the fillets of an hog , chop them verie small with a handfull of red sage , season it hot with Ginger and pepper , and then put it into a great sheepes gut , then let it lie three nights in brine , them boyle it and hang it vp in a chimney where fire is vsually kept , and these sawsedges will last one whole yeare . They are good for sallades , or to garnish boyled meates , or to make one relish a cup of wine .

13. To make tender and delicate Brawne .

PVt collars of brawne in kettles of water or other apt vessels , into an ouen heated as you would for houshold bread , couer the vessels , & so leaue them as long in the ouen as you would doe a batch of bread . A late experience amongst glentlewomen farre excelling the olde manner of boyling brawné in great & huge kettles . Quaere if putting your liquor hot into the vessels , and the brawne a little boiled first , if by this meanes you shal not giue greate expedition to your worke .

14. Paste made of fish .

INcorporate the bodie of salt-fish , Stock fish , Ling , or any fresh fish that is not full of bones , with crums of bread , flower , Ising lasse , &c. and with proper spices agreeing with the nature of euerie seuerall fish , and of that paste molde off the shapes & forms of little fishes : as of the Roch , Dace , Perch , &c. and so by arte you may make many little fishes out of one great and naturall fish .

15. How to barrell vp Oysters , so as they shall last for sixe moneths sweete and good , and in their naturall taste .

Open your oisters , take the licor of them , and mixe a reasonable proportion of the best white wine vineger you can get , a little salt & some pepper , barrell the fish vp in small caske , couering all the Oysters in this pickle , and they will last a long time ; this is an excellent meanes to conuey Oysters vnto drie townes , or to carie them in long voyages .

16. How to keepe fresh Salmon a whole moneth in his perfect taste and delicacie .

FIrst seeth your Salmon according to the vsuall manner , them sinke it in apt and close vessels in wine vinegar with a braunch of Rosemarie therein . By this means Vintners and Cookes may make profit thereof when it is scarce ●n the markets , & Salmon thus prepared may be profitably brought out of Ireland and sold in London or else where .

17. Fish kept long , and yet to eate shorte and delicately .

FRie your fish in oyle , some commend Rape Oyle , and some the sweetest Siuill Oyle that you canne get , for the fish will not taste at all of the Oyle because it hath a watrish bodie , & oyle and water make no true vnity , then put your fish in white wine vinegar , and so you may keepe it for the vse of your Table any reasonable-time .

18. How to keepe roasted Beefe a long time sweete and wholesome .

THis is also done in wine vinegar , your peeces being not ouer great , & well and close barrelled vp : this secret was fully proued in that honourable voyage vnto Cales .

19. How to keepe powdered beefe fiue or six weekes after it is sodden , without any charge .

WHen your beefe hath beene well & thorowly powdred by tenne or twelue dayes space , then seeth it throughly , dry it with a cloth , and wrap it in dry clothes placing the same in close vessels and Cupbords , and it will keepe sweete & sound two or three moneths , as I am credibly informed from the experience of a kinde & louing friend .

20. A conceipt of the Authors , how beefe may be carried at the sea , with out that strong and violent impression of salt which is vsually purchased by long and extreme powdring .

HEere with the good leaue & fauour of those curteous gentlewomen , for whome I did principally if not only intend this litle treatise ; I will make bold to lanch a little from the shoare , and trye what may bee done in the vaste and wide Ocean , and in long and dangerous voyages ; for the better preseruation of such vsuall victuals , as for want of this skill doe oftentimes meerely perish , or else by the extreame pearcing of the salte , doe lose euen their nutritiue strength and vertue : & if any future experience doe happen to controll my present conceipt , let this excuse a scholler , quòd in magnis est voluisse satis . But now to our purpose , let all the bloud bee first well gotten out of the beefe , by leauing the same some nine or tenne dayes in our vsuall brine , then barrell vp all the peeces in vessels full of holes , fastening them with ropes at the sterne of the ship ; and so dragging them through the salte sea water ( which by his infinite change and succession of water will suffer no putrifaction , as I suppose ) you may happily find your beefe both sweete and fauourie enough when you come to spend the same . And if this happen to fall out true vpon some triall thereof had , then either at my next impression , or when I shall bee vrged thereunto vpon any necessitie of seruice , I hope to discouer the meanes also whereby euerie Shippe may carry sufficient store of victuall for her selfe in more ▪ close and conuenient cariages then those loose vessels are able to performe . But if I may be allowed to carie either roasted or sodden flesh to the sea , then I dare aduenture my poore credit therein to preserue for six whole moneths together , either Beefe , Mutton , Capons , Rabbets , &c. both in a cheape manner , and also as fresh as wee doe now vsually eate them at our Tables . And this I hold to be a most singular & necessarie secret for all our English Nauie ; which at all times vppon reasonable termes I will bee ready to disclose for the good of my country .

21. How to make sundry sorts of most dai●tie butter , hauing a liuely taste of Sage , Cinamon , Nutmegs , Mace , &c.

THis is done by mixing a fewe drops of the extracted cyle of Sage , Cinamon , Nutmegs , Mace , &c , in the making vp of your butter : for oyle and butter will incorporat and agree very kindely and naturallie together . And how to make the said oyles , with all necessarie vessels , instruments & other circumstances by a most pl●ine & familiar description , See my Iewell house of Art and nature vnder the Title of distillation .

22. How to make a larger and daintier Cheese of the same proportion of milk then is commonly vsed or knowne by any of our best dairiewomen at this day .

HAuing brought your milke into curds by ordinarie rennet , either breake them with your handes according to the vsuall manner of other cheeses , and after with a fleeting dish , taking away as much of the whey as you can , or els put in the curds , without breaking , into your moate , let them so repose one houre , or two , or three ; and then to a cheese of two gallons of milk , ad a waight of tenne or twelue pound , which waight must rest vppon a couer ; that is fit with the moate or case wherein it must truly descende by degrees as you increase your waight , or as the curdes doe sink and settle . Let your curdes remaine so all that daye and night following vntil the next morning and then turne your cheese or curds , & place your waight again theron , adding from time to time some more small waight as you shall see cause . Note that you must lay a cloath both vnder and ouer your curdes at the least , if you will not wrap them all ouer as they do in other cheeses , changing your cloth at euerie turning . Also if you will worke in any ordinary moat , you must place a round and broade hoope vpon the moat , being iust of the selfe same bignesse or circumference , or else you shall make a verie thinne cheese . Turne these cheeses euerie morning and euening , or as often as you shall see cause , till the whey bee all run out , and then proceed as in ordinarie Cheeses . Note that these moates would be full of holes , both in the sides and bottome , that the whey may haue the speedier passage . You may also make them in square boxes full of holes , or else you may deuise moates or cases either tounde or square of fine wicker , which hauing wicker couers , may by some slight be so stayed , as that you shall neede only morning and euening to turne the wrong side vpwarde , both the bottomes beeing made loose and so close , and fitting , as they may sinke truely within the moate or molde , by reason of the waight that lyeth thereon . Note that in other cheeses the couer of the moat shutteth ouer the moat : but in these the couers desfcēd & fall within the moates . Also your ordinarie cheeses are more spongious and full of eyes then these , by reason of the violent pressing of them , wheras these cheeses setling gently and by degrees , do cut as close and firme as marmalade . Also in those cheeses which are pressed out after the vsuall manner , the whey that commeth from them , if it stande a while , will carrie a Creame vppon it , whereby the cheese must of necessitie be much lesse , and as I ghesse by a fourth parte , whereas the wheye that commeth from these new kind of cheeses is like faire water in color and caryeth no strength with it . Note also that if you put in your curdes vnbroken , not taking away the whey that issueth in the breaking of them , that so the cheeses will yet bee so much the greater : but that is the more troublesome way , because the curds being tender will hardly endure the turning , vnlesse you be verie carefull . I suppose that the Angelotes in Fraunce may bee made in this manner in small baskets , and so likewise of the Parmeesan ; and if your whole cheese consist of vn flatten milke , they will be full of butter and eate most daintily , being taken in their time , before they be too dry , for which purpose you may keepe them when they begin to growe dry , vpon greene rushes or nettles . I haue robbed my wifes Dairy of this secret , who hath hitherto refused all recompences that haue beene offered her by Gentlewomen for the same : & had I loued a cheese my selfe so well as I like the receipt , I thinke I should not so easily haue imparted the same at this time . And yet I must needes confesse , that for the better gracing of the Title wherewith I haue fronted this pamphlet , I haue beene willing to publish this with some other secrets of worth , for the which I haue many times refused good store both of Crownes and Angels : and therfore let no Gentlewoman think this booke too dear , at what price soeuer it shall be valued vpon the sale thereof , neither can I esteeme the worke to be of lesse then twentie yeeres gathering .

23. Clouted creame .

TAke your milke beeing newe milked ; and presently set it vpon the fire from morning vntil the euening , but let it not seethe : and this is called my Lady Youngs clowted creame .

24. Flesh kept sweet insummes .

YOu may keepe veale , mutton , or venison in the heat of summer 9. or ten dayes good , so as it be newly & faire killed , by hanging the same in an high and windie roome ( And therefore a plate cupboard full of holes , so as the wind may haue a through passage would be placed in such a roome , to auoide the offence of fly-blowes ) this is an approued secret , easie and cheap , and very necessary to be known and practised in hote & tainting weather . Veale may bee kept ten daies in bran .

25. Mustard meale .

IT is vsuall in Venice to sell the meale of Mustarde in their markets as we do flower and meale in England : this meale by the addition of vinegar in two or three dayes be commeth exceeding good mustard , but it would bee much stronger and finer , if the husks or huls were first diuided by searce or boulter , which may easily bee don , if you drie your seeds against the fire before you grind them . The Dutch iron handmils , or an ordinarie pepper mill may serue for this purpose . I thought it verie necessarie to publish this manner of making of your sauce , because our mustard which wee buy from the Chandlers at this daye is manie times made vp with vile and filthy vinegar , such as our stomak would abhorre if we should see it before the mixing therof with the seedes .

26. How to auold smoke , in broyling of Bacon , Carbona●o , &c.

MAke little dripping pans of paper ; pasting vp the corners with starch or paste , wet them a little in water , but Pope Pius Quiniu : his Cooke will haue them touched ouer with a feather first dipped in oyle or molten butter , lay them on your gridiron , & place therein your slices of bacon , turning them as you see cause . This is a cleanly way , and auoydeth all smoke . In the same manner you may also broile thin slices of Polonian sawsedges , or great oysters , for so were the Popes Oysters dressed . You must be carefull that your fire vnder the gridiron flame not , least you happen to burne your dripping pannes , and therefore all colebrands are here secluded .

27. The true bottling of beere .

WHen your Beere is tenne or twelue dayes old , whereby it is growne reasonable cleare , then bottle it , making your corkes verie fitte for the bottles , and stop them close , bur drinke not of this beere till they beginne to worke againe and mantle , and then you shall finde the same most excellent and sprightly drinke : and this is the reason why bottle ale is both so win die and muddy , thundring & smoaking vpon the opening of the bottle , because it is commonly bottled the same day that it is laide into the Cellar , whereby his yeast being an exceeding windie substance , beeing also drawne with the Ale not yet fined , doth incorporate with the drinke , and maketh it also verie windie , and this is all the lime and gunpowder wherewith bottle Ale hath beene a long time so wrongfully charged .

28. How to helpe your bottles when they are mustie .

SOme put them in an ouen when the breade is newly drawen , closing vp the oven , and so let them rest till morning . Others content themselues with scaulding them in hotte liquor onely till they bee sweete .

19. How to breake whites of Egs speedily .

A Figge or two shred in peeces , and then beaten amongst the whites of egges will bringe them into an oyle speedily : some breake them with a stubbed rod , & some by wringing them often through a spoonge .

30. How to keepe flies from oyle peeces .

A Line limed ouer and strained about the crest of oyle peeces or pictures , will catch they Flyes , that woulde otherwise deface the Pictures . But this Italian conceipt both for the rarenesse and vse thereof doth please me aboue all other : viz , Pricke a Cowcumber full o● barley cornes with the small spiring ends outward , make little holes in the Cowcumber first with a wodden or bone bodkin , and after put in the graine , these being thicke placed will in time couer all the Cowcumber , so as no man can discerne what strange plant the same should bee . Such Cowcumbers are to bee hung vp in the middest of Summer r omes to drawe all the flies vnto them , which otherwise would flie vpon the Pictures or hangings

31. To keepe Lobsters , Crafishes , &c. sweet and good for some fewe dayes .

THese kinds of fish are noted to be of no durabilitie or lasting in warme weather , yet to prolong their dayes a little , though I feare I shall raise the price of them by this discouerie amongst the fishmongers ( who onely in respect of their speedie decay doe now and then afford a peniworth in them ) if you wrappe them in sweete and course rags first moistened in brine , and then burie these cloathes in Callis sand , that is also kept in some coole and moist place , I know by mine owne experience that you shall finde your labour well bestowed , and the rather if you lay than in seuerall clothes , so as one doe not touch the other .

32. Diuers excellent kinds of bottle Ale .

I Cannot remember that euer I did drinke the like sage ale at any time , as that which is made by mingling two or three droppes of the extracted oyle of sage with a quart of Ale , the same beeing well brued out of one pot into another : and this way a whole Stand of sage ale is very speedily made . The like is to bee done with the oyle of Mace or Nutmegs . But if you will make a right gossips cup that shall farre exceed all the Ale that euer mother Bunch made in her life time , then in the bottling vp of your best Ale , tunne halfe a pinte of white Ipocras that is newly made , and after the best receipt , with a pottle of Ale , stoppe your bottle close , and drinke it when it is stale : Some commend the hanging of roasted Orenges prickt full of Cloues in the vessell of Ale till you find the taste therof sufficiently graced to your own liking .

33. How to make wormewood wine verie speedily and in great quantity .

TAke small Rochell or Coniake wine , put a few droopes of the extracted oile of wormwood therin , brewe it togither ( as before is set down in bottle ale ) out of one pot into an other , and you shall haue a more neate and wholesom wine for your body , than that which is solde at the Stillyard for right wormwood wine .

34. Rosewa●er and Roseuinegar of the colour of the Rose , and of the Cowslep , and violet vinegar .

IF you woulde make your Rose-water and Rose vinegar of a Rubie color , then make choise of the crimson veluet coloured leaues , clipping away the whites with a paire of sheeres , & being through dryed , put a good large handful of them into a pinte of Damaske or red rosewater , stop your glasse wel & set it in the sun , til you see that the leaues haue lost their colour . Or for more expedition you may pecforme this worke in balneo in a few houres , and when you take out the olde leaues , you may put in fresh till you finde the color to please you . Keep this Rosewater in glasses very well stopt , the fuller the better . What I haue said of Rosewater , the same may also be intended of Rose vinegar , violet , marigolde , and cowslep vinegar , but the whiter vinegar you chuse for this purpose , the colour therof will be the brighter , and therefore distilled Vinegar is best for this purpose , so as the same bee warily distilled with a true diuision of parts , according to the maner expressed in this booke in the distillation of vinegar .

35. To keepe the iuice of Oranges and Lemmons al● the yeare for sauce , Iuleps and other purposes .

EXpresse their iuyce , and passe it through an Ipocrasse bagge to clarifie it from his impurities , then fill your glasse almost to the top , couer it closely , and let it stand so till it haue done boyling ; then fill vp your glasse with good sallet oyle , and set it in a coole closet or butterie where no Sun commeth ; the aptest glasses for this purpose are straight vpright ones , like to our long beere glasses , which would bee made with little round holes within two inches of the bottome to receiue apt fawcets , & so the grounds or lees would settle to the bottome , and the oyle would sinke downe with the iuice so closely that all putrefaction would be auoyded : or in steede of holes if there were glasse pipes it were the better & readyer way , because you shall hardly fasten a fawcet well in the hole . You may also in this manner preserue many iuyces of hearbes and flowers .

And because that profite and skill vnited do grace each other , if ( curteous Ladies ) you will lend eares and followe my direction ; I will heere furnish a great number of you ( I woulde I coulde furnish you all ) with the iuice of the best ciuill Orenges at an easie price , About Alhallontide or soone after you may buy the inward pulpe of ciuill Orenges wherin the iuice resteth , of the comfetmakers for a small matter , who doe onely or principally respect their rindes to preserue and make Orengeadoes with all , this iuice you may prepaire and reserue as before .

36. Howe to purifie and giue an excellent smell and taste vnto sallet oyle .

PVt sallet Oyle in a Vessell of wood or earth , hauing a hole in the bottom , to euery 4 quartes of water adde one quarte of oyle , and with a woodden spoone or spattle beate them well togither for a quarter of an houre , then let out the water , preuenting the oyle from issuing by stopping of the hole , repeate this worke two or three times , and at the last you shall finde your oile wel clensed or clarified . In this maner you may also clarifie capons grease , being first melted , and workinge with warm water . All this is borrowed of M. Bartholomaeus Scapius the Maister Cook of Pope Pius Quintus his priuie kitchen . I thinke if the last agitation were made in Rosewater , wherin also cloues or Nutmegs had been macerated , that so the oyle woulde bee yet more pleasing .

Or if you set a Iar glasse in balneo full of sweete oyle with some store of bruised cloues , and rinds of ciuil Oranges or Lemmons also therein , and so continue your fire for two or three houres , and then letting the Clouès & rindes remain in the oile til both the sent & taste do please you : I think many men which at this day do loath oile ( as I my selfe did not long since ) woulde be easily drawen to a sufficient liking thereof .

37. How to clarifie without any distilla●ion both white and & claret wine vinegar for gellies or sauces .

TO euerie sixe pintes of good wine vinegar , put the whites of two new laid Egges wel beaten , then put all into a newe leaden pipkin , & cause the same to boyle a little ouer a gentle fire , then let it run through a course gelly bag twise or thrise , and it will be very clear , and keep good one whole yeare .

38. To make a most delicate white salte for the table .

FIrst calcine or burn your white salt , them dissolue it in cleare conduit water , let the water stand without stirring , fortie eight houres , then carefully drawe away all the cleare water only , filter it , & after euaporate the filtred liquor , reseruing the salt . Some leaue out calcination .

39. A delicate Candle for a Ladies Table .

CAuse your Dutch Candles to be dipped in Virgin wax , so as their last coate may be meerly waxe , and by this meanes , you may carrie them in your hande without melting , and the sent of the tallow will not break through to giue offence , but if you would haue them to resemble yellowe waxe candles , then first let the tallow be colored with Turmericke boyled therein , and strayned , and after your Candles haue beene dipped therein to a sufficient greatnesse , let them take their last coate from yellow waxe , this may be done in a great round Cane of tinne plate , hauing a bottome , & being somewhat deeper then the length of your candles : & as the wax spendeth , you may still supply it with more .

40. How to hang your candles in the aire without candlesticke .

THis will make a strange shewe to the beholders that knowe not the conceite , it is done in this manner : Let a fine Virginall wier be conueied , in the midst of euerie weeke and left of some length aboue the Candle to fasten the same to the postes in the roofe of your house , and if the roome be any thing high roofed , it will be hardly discerned , and the flame though it consume the tallow , yet it will not melt the wier .

41. Rose Vinegar made in a new manner .

MAcerate or steepe Rose-leaues in faire water , let them lye therein , til they wax soure in smell , and then distill the water .

SWEETE Powders , oyntments , beauties , &c. 1. An excellent damask powder

TAke of yreos halfe a pounde , Rose leaues 4. ounces , cloues one ounce , lignum Rhodium two ounces , Storax one ounce and a halfe , muske and ciuet of each 10 grains , beat and incorporate them well together .

2. An excellent hand water or washing water very cheape .

TAke a gallon of faire water , one handful of Lauender flowers , a few cloues , and some orace powder , and foure ounces of Beniamin ; distill the water in an ordinarie leaden still : You may distill a second water by a newe infusion of water vpon the feces , a little of this will sweeten a bason of faire water for your table .

3. A ball to take out staines from linnen .

TAke foure ounces of white hard Soape , beate it in a mortar with two small Lemmons sliced , and as much roche allome as an hafell Nut , roll it vp in a ball , rub the staine therewith , and after fetch it out with warme water if neede be .

4. A swéete and delicate Pomander .

TAke two ounces of Labdanum , of Beniamin and Storax one ounce , muske sixe graines , ciuet sixe graines , Amber greece sixe graines , of Calamus Aromaticus and Lignum Aloes , of each the waight of a groat , beat all these in a hote mortar , and with an hote pestell till they come to paste , them wet your hand with rose water , & roll vp the paste sodainly .

5. To take staines out of ones hands presently .

THis is done with the iuyce of Sorrell , washing the stained place therein .

6. To take away spots and freckles from the face or hands .

THe sappe that issueth out of a Birch tree in great aboundance , being opened in March or Aprill , with a receiuer of glasse set vnder the boring thereof to receiue the same , doth perform the same most excellently & maketh the skin very cleare . This sap will dissolue pearl , a secret not known vnto many .

7. A white fucus or beauty for the face .

THe iawe bones of a Hogge or Sow well burnt , beaten , and searced through a fine searce , and after grounde vpon a porphire or serpentine stone is an excellent fucus , being laid on with the oyle of white poppey .

8. A delicate washing ball .

TAke three ounces of Orace , halfe an ounce of Cypres , two ounces of Calamus Aromaticus , one ounce of Rose leaues , two ounces of lauender flowers , beat all these together in a mortar , searcing them through a fine searce , then scrape some castill sope , and dissolue it with some Rosewater , then incorporat all your powders therewith by labouring of them well in a mortar .

9. Damaske powder .

TAke fiue ounces of orace , two ounces of Cipres , two ounces of Calamus ; halfe an ounce of Cloues , one ounce of Beniamin , one ounce of Rose leaues , one ounce of Storax calamitum , halfe an ounce of Spike flowers , mixe them well together .

10. To keepe the teeth both white and sound .

TAke a quart of hony , as much Vinegar , and halfe so much white wine , boyle them together and wash your teeth therwith now and then .

11. To delay heat , and cleare the face .

TAke three pintes of conduit water , boyle therein two ounces of French barly , change your water , and put in the barly again : repeate this so long , till your water purchase no colour from the Barley , but become verie cleare : boyle the last three pintes to a quart , then mixe halfe a pinte of white wine therein , and when it is cold , wring the iuyce of two or three good Lemmons therein , & vse the same for the Morphewe , heate of the face or hands , and to cleere the skinne .

12. Skinne kept white and cleare .

WAsh the face and body of a sucking child with breast milke , or Cowe milke , or mixed with water , euerie night , and the childes skinne will wax faire and cleare , and resist sunburning .

13. An excellent Pomatum to clear the skinne .

WAsh Barrowes grease often times in May dewe that hath bin clarified in the sun , till it bee exceeding white , then take Marsh mallow rootes scraping off the outsides , then make thin slices of them and mixe them , set them to macerate in a seething balneo , and scumme it well till it bee throughly clarified and will come to roap , then straine it , and put now and then a spoonesull of May-dewe therein , bearing it till it be through cold in often change of May-dew , then throw away that dewe , and put it in a glasse coueing it with May-dewe , and so reserue it to your vse . Let the mallowe rootes be two or three daies dryed in the shade before you vse them . This I had of a great profes sour of Arte , and for a rare and dainty secret , as the best fucus this day in vse .

14. Another minerall ficussor the face .

INcorporate with a woodden pestle and in a woodden mortar with great labour foure ounces of sublimate , and one ounce of crude Mercury at the least sixe or eight houres ( you cannot bestowe too much labor herein ) then with often change of colde water by ablution in a glasse , take awaie the salts from the sublimate , change your water twise euery day at the I-ast , and in seauen or eight daies ( the more the better ) it will bee culcified , and then it is prepared . Lay it on with the oyle of white poppey .

15. To take away chilblanes out of the hands or feete .

BOyle halfe a pecke of Oates in a quart of water , till they waxe drie , then hauing first annointed your handes with some good Pomatum & well chafed them , hold them within the oates as hotte as you may well suffer them , couering the bowle wherein you put your handes with a double cloth to keep in the steame of the oats . Do this three or foure times , and you shal finde the effect . The same Oates wi●l serue to bee sodden with freshe water three or foure times .

16. To helpe a fa●e that is red or pimpled .

DIssolue common salte in the iuice of Lemmons , and with a linnen cloth , pat the patients face that is full of heate or pimples . It cureth in a few dressings .

17. Aliter .

TAke of those little whelkes or shels which some do call giny money , wash fiue or sixe of them , & beate them to fine powder , and infuse the iuyce of Lemmons vpon them , & it will presently boyl : but if it offer to boyle out of your glasse , then stop the mouth therof with your finger , or blow into it . This will in a short time bee like an ointment , with which you must anoint the heate or pimples of the face often times in a daye till you find helpe . As the ointment dryeth put more iuyce of Lemmons to it I his of an outlandish Gentlewoman , and it is an asiured remedy if the heate bee not very extreme . Some haue found by experience , that bathing of the face with hote vinegar euery night when they go to bed doth mightily repell the humour .

18. Aliter .

QVilt baye salte well dryed and powdered , in double linnen sockes of a prettie bignesse , let the patient weare them in wide hose and shooes day and night , by the space of fourteene dayes , or till he be well : euery morning and euening let him drie his sockes by the fire and put them on againe . This helped M. Foster an Essex man and an Atturney of the Common pleas within these few yeares , but now deceased , wh●se face was for many yeares together of an exceedinge highe and firye colour , of my owne knowledge , and had spent much money in Physicke without anie successe at all , vntill he obtained his remedie . The patient must not take any wet of his feete during the cure .

19. Aliter & optime .

TAke halfe a pound of white distilled vinegar , two newe laid Egges with their shelles , two spoonfuls of the flowers of brimstone , let these macerate in the vinegar by the space of three dayes : then take out the Egges , and pricke them ful of holes with a needle , but not too deepe , least any of the yolke shoulde happen also to issue , let that liquor also mixe with the vinegar , then straine all through a fine cloath , and tye vp the brimstone in the cloth like a little ball , dippe this ball in the strained liquor , when you vse it , and pat it on the place three or foure times euerie daye , and this will cure any red face in twelue or fourteene dayes . Some do also commende the same for an approued remedie against the morphew ; the brimstone bal must be kept in some close thing from the ayre .

20. How to take away any pimple from the face .

BRimstone ground with the oyl of Turpentine , and applied to any pimple one houre , maketh the flesh to rise spungeous , which being annointed with the thicke oyle of butter that ariseth in the morning from new milke sodden a little ouer night , will heale and scale away in a fewe daies , leauing a faire skinne behinde . This is a good skinning salue .

21. To helpe any Morphew , sunburning , itch , or red face .

STeepe two sliced Lemmons being large and faire in a pinte of Condu it water , leaue them foure or fiue daies in infusion couering the water , then straine the water , and dissolue therein the quantitie of a hasell nut of sublimate ( some hold a dramme a good proportion to a pinte of water ) finely powdered : let the patient wet a cloth therein , and rub the place where the griefe is euery morninge and euening a little , till the hew doe please hee : you may make the same stronger or weaker according to good discretion .

22. For the Morphew .

TAke a pinte of distilled vinegar , laie therein two newe laid egges whole with their shelles , three yellowe Docke rootes picked and sliced , two spoonefulls of the flowers of brimstone , and so let all rest three daies , and then vse this liquour with a cloth , rubbing the place three or 4. times euerie daye , and in three or foure dayes it commonly helpeth : put some bran in your cloth before you moisten your cloth therein , binding it vp in forme of a little ball . This of Maister Rich of Lee , who helped himselfe and a gallant Ladie therewith in a few dayes .

23. To take away the freckles in the face .

WAsh your face in the wane of the moon with a spunge , morninge and euening with the distilled water of elder leaues , lettinge the same drie into the skinne . Your water must bee distilled in Maie . This is of a Trauailer , who hath cured himselfe thereby .

24. To cure any extreame bruise vpon a sire fall , on the face , or any other member of the body .

PResently after the fall make a greate fire , and applie hote cloathes one after another without intermission , the patient standing neere the fire for one houre and a halfe , or till the swelling be cleane abated . This I knewe proued with good successe in a maid that fell downe a paire of staires , whereby all her face was extremely dis figured . Some holde opinion that the same may bee perfourmed with clothes wet in hote water and wroonge out againe before application . Then to take away the chaungeable colours , which doe accustomablie followe all bruises , shred the roote of a greene or growing flower deluce , beate it with red rose water , and grinde it till it come to a salue , apply the same , & in a fewe houres it taketh away all the colours : but if it lie too long it will rayse pimples , and therefore so soone as the colours be vanished , immediately remooue the salue .

25. How to keepe the teeth cleane .

CAlcine the tops and branches of Rosemarie into ashes , and to one part there of , put one part of burnt allome , mixe them well together , and with thy finger first moistened a little with thy spettle , rubbe all thy teeth ouer a prettie while euerie morning till they ▪ be cleane , but not to galling of thy gums , then sup vp some fair water or white wine , gargling the same vp & down thy mouth a while , & then drie thy mouth with a towel . This of an honest Gentleman and a painefull gatherer of physicall receits .

26. Sweet and delicate dentifrices or Rubbers for the teeth .

DIssolue in foure ounces of warme water , three or foure drammes of gumme Dragagant , and in one night this will become a thicke substance like gellie , mingle the same with the powder of Alablaster finely grounde and fearced , then make vp this substance into little round rolles , of the bignesse of a childes arrowe , & foure or fiue inches in length . Also if you temper Roset or some other colour ( that is not hurtful ) with them , they will shew ful of pleasing veines . These you may sweeten either with Rosewater , Ciuet , or muske . But if your teeth be verie scaly , let some exper barbar first take off the scales with his instrument , and then you may keepe them cleane by rubbing them with the aforesaide rolles . And heere , by those miserable experiences that I haue seene in some of my neerest friendes , I am inforced to admonish all Gentled women to be carefull howe they suffer their teeth to bee cleansed and made white with anie Aqua fortis , which is the Barbars vsuall water : for vnlesse the same be both well delayed , and carefullie applied , shee may happen within a fewe dressings to be forced to borrow a ranke of teeth to eate her dinner , vnlesse her gums do helpe her the better .

27. A delicate stoue to sweat in .

I Know that many Gentlewomen as well for the clearing o● their skins as cleansing of their bodies , do now and then delight to sweat . For the which purpose I haue set downe this manner following , as the best that euer I obserued . Put into a brasse pot of some good content , such proportion of sweet hearbes , and of such kind as shall bee most appropriate for your infirmitie , with some reasonable quantitie of water , close the same with an apt couer , and well luted with some paste made of flower and whites of Egges : at some parte of the couer you must let in a leaden pipe ( the entraunce whereof must also bee well luted ) this pipe must bee conueyed thorough the side of the Chimney , where the pot standeth in a thicke hollow stake , of a bathing tubb crossed with hoopes according to the vsual manner in the top , which you may couer with a sheete at your pleasure . Nowe the steame of the pot passing thorough the pipe vnder the false bottome of the bathing tub , which must bee boared full of bigge boles , will breath so sweete and warme a vapour vpon your bodie , as that ( receiuing aire by holding your head without the tub as you fit therin ) you shall sweat most temperately , and continue the same a longe time without fainting . And this is performed with a small charcoale fire maintained vnder the pot for this purpose . Note that the room would be close wherein you place your bathing tub , least any sodain cold should happen to offend you whilest your bodie is made open and porous to the aire .

28. Diuers sorts of sweet or hand waters made sodainly or extempore , with the extracted oyles of spices .

FIrst you shall vnderstande that whensoeuer you shall drawe any of the aforesaid oyles of Cinamon , Cloues , Mace , Nutmegs or such like , that you shall haue also a pottle , or a gallon more or lesse , according to the quantity which you drawe at once , of excellent sweete washing water for your table , yea some do keepe the same for their broths , wherein otherwise they should vse some of the same kind of spice . But if you take three or foure drops onely of the oyle of Cloues , Mace , or Nutmegs ( for Cinamon oyle is too costly to spend this way ) and mingle the same with a pinte of faire water , making agitation of them a prettie while together in a glasse hauing a narrowe mouth , till they haue in some measure incorporated themselues together , you shall find a verie pleasing and delightfull water to wash with , and so you may alwayes furnish your selfe of sweete water of seuerall kindes , before such time as your guests shal bee readie to sit downe . I speak not here of the oile of spike , which will extend verie farre this waye , both because euerie gentlewoman doth not like so stronge a sent , and for that the same is elswhere already commended by another Author . Yet I must needes acknoweledge it to be the cheaper way , for that I assure my selfe there may be fiue or six gallons of sweete water made with one ounce of the oile , which you may buy ordinarily for a groate at the most .

29. An excellent sweet water for a casting bottle .

TAke three drams of oile of Spike , one dramme of oyle of Thyme , one dram of oyle of Lemmons , one dram of oile of cloues , then take one graine of Ciuet , and three graines of the aforesaid composition well wrought together . Temper them well in a siluer spoone with your finger , then put the same into a siluer boll , washing it out by little and little into the boll with a little Rosewater at once , til all the oyle be washed out of the spoone into the boule , and then doe the like by washing the same out of the boule with a little Rosewater at once , till all the sent be gotten out , putting the Rose-water still in a glasse , when you haue tempered the same in the boule sufficiently . A pinte of Rose-water will bee sufficient to mingle with the said proportion : and if you finde the same not stronge enough of the ciuet , then you may to euery pinte put one graine and a halfe , or two graines of ciuer to the weight of three graines of the aforesaide composition of oyles .

30. To colour a blacke haire presently into a Chesnut colour .

THis is done with oyle of Vitrioll , but you must doe it verie carefully not touching the skin .

31. A present and delicate perfume .

LAy two or three droppes of liquid Amber vpon a glowing coale , or a peece of lignum aloes , lignum Rhodium , or storax .

32. To renew the sent of a Pomander .

TAke one graine of ciuet , and two of muske , or if you double the proportion it will bee so much the sweeter , grind them vpon a stone with a little Rosewater , and after wetting your hands with Rosewater , you may worke the same in your Pomander . This is a sleight to passe away an olde Pomander , but my intention is honest .

33. How to gather and clarifie May-dewe .

WHen there hath fallen no rain the night before , them with a cleane and large sponge , the next morning you may gather the same from sweet hearbs , grasse , or corne : straine your dewe , and expose it to the sunne in glasses couered with papers or parchment prickt full of holes , strain it often , continuing it in the sun , and in an hote place till the same growe white and cleere , which wil require the best parte of the summer . Some commend May dewe gathered from Fennell and Celandine , to be most excellent for sore eyes , & some commend the same ( prepared as before ) aboue Rosewater for preseruing of fruits flowers , &c.

34. Diuers excellent sentes for gloues , with their proportions and other circumstances , with the manner of perfuming .

THe Violet , the Orenge , the Lemmon duely proportioned with other sentes , performe this well , so likewise of Labdanum , Storax , Beniamin . &c.

The manner is this . First lay your vmber vpon a few coales till it begin to cracke like lime , then let it coole of it selfe , taking away the coales , then grinde the same with some yellowe ocre , till you perceiue a right color for a gloue : with this mixture wash ouer your gloue with a little hairebrush vpon a smooth stone in euerie seame and all ouer , then hang your gloues to drie vppon a line , then with gum Dragagant dissolued in some Rosewater , & ground with a little oyle de Ben , or of sweet Almonds vpon a stone , strike ouer your gloues in euerie place with the gum and oyle so ground together , doe this with a little spoonge , but bee sure the gloues be first throughly dry , and the colour well rubbed and beaten out of the gloue ; then let them hange againe till they be drie , which will be in a short time . Then if you will haue your gloue to lie smooth and faire in shewe , goe ouer it againe with your spoonge , and the mixture of gumme and oyle , and drie the gloue yet once againe . Then grinde vppon your stone two or three graines of good muske , with halfe a spoonefull of Rosewater , and with a verie little peece of a spoonge take vp the composition by a little and little , and so lay it vpon your gloue lying vppon the stone . Picke and straine your gum Dragagant before you vse it . Perfume but the one side of your gloue at once , and then hang it vp to drie , and then finish the other side . Tenne graines of muske wil giue a sufficient perfume to eight paire of gloues . Note also that this perfume is done vpon a thin Lambes leather gloue , and if you worke vpon a kids skin or goates skin , which is vsuall leather for rich perfumes , them you must adde more quantitie of the oyle of Ben to your gumme , and go ouer the gloue twise therewith .

35. Sweet bags to lie among linnen .

FIll your bags only with lignum Rhodium finely beaten , and it will giue an excellent sent to your linnen .

36. To make haire of a faire yellowe or golden colour .

THe last water that is drawne from honey being of a deepe red colour performeth the same excellently , but the same hath a strong smell , and therefore must be sweetned with some aromatical bodie .

Or else the haire beeing first cleane washed and then moistned a prettie while by a good fire in warme allum water with a spunge , you may moisten the same in a decoction of Turmericke , rubarb , or the barke of the Barberie tree , and so it will receiue a most faire and beautifull colour . The Dog● berrie is also an excellent berrie to make a golden liquor withall for this purpose , beate your allum to powder , and when the water is ready to seeth , dissolue it therin : foure ounces to a pottle of water will be sufficient , let it boyle a while , straine it , and this is your allom licour wherewith you must first prepare the haire .

37. How to colour the head or beard into a Chesnut colour in halfe an houre .

TAke one part of lead calcined with sulphur , and one parte of quicke lime , temper them somewhat thin with water , lay it vpon the haire , chafing it well in , and let it dry one quarter of an houre or thereabout , then wash the same off with faire water diuers times , and lastly , with soape and water , and it will be a verie naturall haire colour . The longer it lyeth vpon the haire the browner it groweth . This coloureth not the flesh at all , and yet it lasteth verie long in the haire . Saepius expertu● .

FINIS .