[No transcript available for page 1] ------------------------------------------------------------ [Transcript for page 2] Elizabeth Dodsworth her Book she [?leaves?] it to her mother for her [?life?] 1750 ------------------------------------------------------------ [Transcript for page 3] Elizabeth Dyke her Booke of Recaits 1668 Mrs. Hutton Sarah Dyke Dorothy Dyke William Dyke Dorothy Hutton her Book of R[?ec?] ------------------------------------------------------------ [No transcript available for page 4] ------------------------------------------------------------ [Transcript for page 5] A Recait To dry cherys Take a dosen pound of kight kentish cherys and stone the[?m?] [note: edge damage] take to every pound of chereys a quartern of suger and to every pound of suger a pint of water or sume what betar make your surope and put in your cherys and let them boyle very quick til they be tender let them stand in your preserving pan all night or in a silver bason close covered all night then lay them out upon sives put them in to and oven that is litell more then worme when they begin to dry turne them and put them one dry sives when [?th?]ey are halfe dry take them and wash them in hot waters one by one and wipe them one by one in dry cloths and lay them one sives till they be dry fit to be laid up and when th you put them in your boxe or great glass put betwene every laying of cherys a papar and so set them in your stofe::: A Recait To dry peare plumes Take your peare plumes and open them one the side and take out the stone to every pound of plumes ta[?ke?] halfe a pound of suger to every pound of suger a pint of water or betar when you have mad your surope put in your plumes let them be litell more then scalded and so cover them up in your preserving pan all night the next day boyle them very tender let them stand the nixt night covered then lay them out one sives keepe them turned if you wold have them faire take sume of the broke [?o?]nes and fill them when they be halfe dry wash them as you did your cherys and so lay them up ------------------------------------------------------------ [Transcript for page 6] like maner thus all your black plumes damsons and damasenes are to be dryed if you use corse suger you may clarifie it with the whit of and ege ::: A Recait For whit peare plumes Take cleare skined plumes and stone them to every pound of plumes halfe a pound of your best refined suger beat it very fine as you open your plums strow sume of your suger in them to keepe them whit and then in every pertickler the are to bee finished as other plumes ::: A Recait For dryed Aprecoks Take Aprecoks gathered the night before they are to be dune then pare them very fine take out the stones you must take out the stones thus take a silver bodkin or sume thing made like it and thrust it in at the end to which the stalk groweth and put it out at the other take to every pound of Aprecock a quartern of suger of the best refined suger beat it very fine as you pare your Aprecoks strow them thick over with suger and let them stand 3 or 4 hours covered then take the juce that comes from the Aprecoks and make your surope when you have made your surope put in your Aprecoks let them boyle but not to tender so let them stand covered all night in the surop the next day make a new surope and boyle ------------------------------------------------------------ [Transcript for page 7] it to a thinn candy and then putin your Aprecoks and let them boyle tender so let them stand all night the next day lay them upon fine sives and when the surope is ofe take dubell refined suger and sift upon them as much as is convenient set them in to a stove or oven but worme when they begine to be dry turne them upon glases plats and sift suger upon them and so kepe them turning till they be dryed fit to be laid up but put on suger twice ::: A Recait To preserve whit quinces hode Take first a large quantity of faire water and slice sume of your quinces in to it then take those you meane to preserve and with a knife begining at the tope get out the core then put them in to a pane of faire water and scald them but not to tender then take them tout and lay them one by one upon a table and pare them and lay them as you pare them in that maner a gaine betwene to dry cloths a gaine then way them and give them their wait and to a pound of suger take rather more then a pint of that water you first boyled having bene strained from the quinces thorow tifany boyle your surope and scume it then put in your quinces and boyle them fast till they be tender enough then take them fast till they be tender enough then take them up one by one and put them in pots an[?d?] ------------------------------------------------------------ [Transcript for page 8] the surope doe not jelly let it boyle yet langer an keepe sume to fill up the pots the next day ::: To preserve Damasens or peare plums Take the fairest plumes with out spots way them with suger waith for waith take as much water as will melt the suger and boyle it to a candy hight with your plumes to the stones and put them into the surope then take them from the fire and cover them with a dish turning them now and then so when they are all most could set them one the fire againe and let them boyle softly then take them ofe againe and cover them with a dish doe this 4 or 5 times the last time let them stand 3 or 4 hours then boyle them up as fast as they can in dure with out breaking so put in the plumes into glases and boyle the surope a while after till it jelleys put sume to the plumes let the Rest stand till it be could ::: To Make Cleare Caks Take your frute and put it in a pot of boyling water cover your pot close and straining out the juce every quarter of and houre Take a wine pint of the juce to a pound of suger wet the suger with water and boyle it to a [?hie?] candy worme the juce blud worme and put it to the suger so take it from the fire put in sa [note: edge damage] er and put it in a stove and dry it ::: ------------------------------------------------------------ [Transcript for page 9] How To preserve Sitarns Take your sitarns and cut them in quarters pare all the yelow ofe them and put them in a pan of water and let them boyle a good pace when the water begin to be be bitar have redey and other pan of water redey to boyle and let them boyle till they begin to bee tender then take them forth and lay them in all oath that they may be very dry so way them and to 2 pound of sitarns take 4 pound of suger puting into the preserving pan and ade ther to 6 pints of water then put your sitarns ther in to and set them one the fire as they boyle scume them as long as any scume will arise then tak 3 or 4 orenges acording to the bigness and cut ofe all the yellow and mince the white very small when noe more scume will rise put in the orenge meat in to the surope let them boyle till they surope be a litell canded then put then put them in to a letell gally pot and let them stand neere a fire for a week when they are redy to take up put in a litell musk ::: A Shaking puding Boyle a pint of creame with with mace and ginger and nutmeg cut your spice in peces so when it hath boyled a while put to it the whits of yelks of 5 eges and 2 whits well beaten a few allmonds well stamped and strained with a litell creame and rose water mingled together with 14 2 sponfulls of [note: illegible] e ------------------------------------------------------------ [Transcript for page 10] flowre a litell suger and salt take out all the hole spice and put the stufe in a thick cloth wet and well rubed with flowre that is fine boyle it in the befe pot when it is redy lat it ina dish poure one it a litell buter melted in creame and strow suger on it ... A Recait To make a stumpe pye Take a lege of veale sume part of the lenest of it cut ofe skine and sinews from it then beat it with a woden pesell and get redy so much befe sewet as you think will serve the quantity of it get redy sume sweet herbes minced very small then mince all these together season it with grated whit bread a few curance sume raisons of the sunne minced small salt mace and nutmeges of each a litle quantity a litell quantity of suger then tak the yelks of 5 or 6 eges and mixe them together git your cofen made redy and put this meat made redy their in put upon it curance and raisons of the sunne hole lay a litell butur up on them to keepe them from burning then close your pye bake it in a temprate oven neere upon two hours and if you pleas you may take a litell whit wine or vargice beaten together with butar and a litell suger put their in when you draw it out and so serve it to the table you may mincce the yelks of hard eges and -- ------------------------------------------------------------ [Transcript for page 11] mingled with the meat it is very good ::: A Recait To make Black cherey wa water Take your cherys and pick ofe their stalks then bruse them in a stone morter and to every 1 pound of cherys put a handfull of thes hear[?b?] shred small first of read fenell of medow saxafrage mints saige of Jerusalem motherworth balme and burege and pelletary of the wall of each of thes a large handfull with one ounce of piany root and one ounce of lickrish sliced thinn ::: How To make Black chery wine Take a good many black cherys pull ofe their stalk and put them in sume earthen pot cover them close and put them into a ketell of boyling water and when they are well boyled and strained form the skins then put the juce in to glases with spickets and put in a wax spicket and poure a litell of the best oyle at the tope to keep it from moulding and so cover the glass close [note: unknown marking] In all those glases the black chery water drops in whit suger candy beaten must lye at the botome ::: To Make Clouegilliflowre Water ------------------------------------------------------------ [Transcript for page 12] Take Clove gilliflowrs and put the leaves ofe the husks and over night sprinkle them with a litell strong sack and so distill them in to whit suger candy at the botom of the glasses ::: How To Make French Water Take 3 pints of cardus water and one once of stagges horne shaved boyle it filll it be but a quart the root gunfian tomentoyle cypres of each and once the flowers of marygoulds rosmary burege bugles of each 2 onces you must shred the hearbs and beat the roots and mingle all of them with six pints of hie cuntry whit wine and 3 pints of red rose water and one pound of the best venice trekle mingell them all very well together and let them infuse 24 hours and then still them in a glass still This treakle is good for the agew worms the small poxe the measells and the feavor ::: To Make Resbery Caks Take a quart of rasbres and halfe a pint of greene gosberes pick your gosberys cleane and way them together and take the same waith of good lofe suger take half a pint of your rasberys to the talf pint of gosberys put them in a gally pot covered close set it in to a skillet of water when they are very soft break them with a spone and straine out all the juce from thme break all the rest of your rasbres very fine and put the juce of the other to them set them in a skillet or silver pot upon sume coles embres to keepe worme and boyle your ------------------------------------------------------------ [Transcript for page 13] suger to a candy hight then put in your rasbres an sture them excceding well ofe from the fire that their be noe lumps in it of suger nor hole rasbres then sett them one a cole fire and keepe them sturing for a quarter of and houre if they be full of jelly you must ether have moulds to put them in to or letell glases but if you lay them out upon fine plats or glases you must keep them in sume stove all night or to or three nights if you pleas and when you see that it is hard a nufe you may put them out upon your plats in what forme you pleas and so keep them in your stove being of a temprat heat turning them often ::: To Make Aprecok Caks Take yor Aprecoks not to ripe pare them and way what quantity you plas to make and take and equall quantity of suger that is good and find stone your Aprecoks and wilst you are stoning of them set such a quantity of as you see suficent and when the water doth boyle put thme in 3 or 4 of the Aprecoks and let them scald quick till they be soft then put them in to a sife that the water may dreane from them and thus doe till you have dune thme all put them in a whit dish or a silver and break them to pulpe or pap then boyle your suger up to a candy hight as you doe for your rasbres and in all perticklers order them as you doe your rasberys caks and thes caks are made of greene plume::: but for damsons and all other black plums you must put them in a gally pot and cover it close and set it in a skillet of seething water so let them boyle their till ------------------------------------------------------------ [Transcript for page 14] they be tender then take them out and take a way the skins and stones and break them to pulpe or pap take their waith in suger and so order and so order them as you did your rasbres and Aprecoks befor mencined If you would make cleare caks of any of thes you must take the cleare juce and the waith of suger equal to your juce and make them as before ::: To Preserve Aprecoks You must scald them as befor mencined and take your suger findly beaten as you take them out of the skillet whear in they weare scalding you must have and other skillet redy and strow in the botom of it a lay of suger and lay them in one by one the water that hangs as one them will be suficiant to make surope you shall not neede ade any more strow in all the rest of your suger and set them over a soft fire till all the suger be melted then boyle them up as quicke as you can leas they doe lose their culer when you have boyled them well take a litell of your surope in a spone and let it stand till it be could and if it be Jelly so as to come cleune cleaue as from the spone you may take them ofe and put them in your pots or glases To Make Aprecoke Chips Take your Aprecoks and pare them and cut them in the midell and then cut prety thick slices as large as you can take them and the Juce that coms then and way them and take the waith in good suger wich is dubell refined as you are cuting them in slices take ofe the fine suger and strow over the slices ------------------------------------------------------------ [Transcript for page 15] to preserve their culer milt your suger with a litell rose water a sponefull and boyle them theirin till they be tender then let them stand in the surope 2 nights and a day before you lay them out then lay them out upon a sife a glass or tinne plate you must keepe sume of your suger out to sift upon them when they are laid out set them in a worme oven or stove and when they are halfe dry turne them and sift a litell more suger over them and set them in a gaine when they are very crispe take them offe wiping them if any suger hange upon them and lay them up betwene cleane papars for your use so you must lay up all your dryed sweet meats: Aprecoks greene plums frut and whit are all to be dune all with dubell refined suger ::: To Make Allmonds Caks Take a pound of sweet allmonds blanched and beat them well with rose water then take a pound and a halfe of dubell refined suger searced a quarter of a pound of flowre beat it all together till it be very fine then beat 6 whits of eges to a froth and put them in put in a litell ambergreece in them well mingled then put them one your plats first being first rubed over with butar or oyle of sweet allmonds and so bake them when you have first sifted a litell fine suger over them To Make Suger Caks with Curance Take a pound of flowre dryed in the oven half a pound of suger fine beaten and dryed 4 yelks of ------------------------------------------------------------ [Transcript for page 16] and 2 whits halfe a pound of butar washt in ros water 6 sponefulls of creame wormed 2 pound of curance well picked washed and dryed make it up in to past and let it lye a litell by the fire side and make it in to twelf caks and bake them ... To Make Craknells Take a pound of suger flowre well dryed a pound of suger dryed and searced 4 yelks and 2 whits of eges a quarter of a pound of butar a litell rose water a sponefull of culliander scedes brused make this up in to a past roule it as thinn as you can then cut it out by a plat prick them and wash them over with eges and so bake them ::: To Make Jumballs Take a pound of sweet butar wash it in rose water one pound of suger the yelks of 8 eges 2 pound of flowre 4 sponfulls of rose water a few culliander seeds and a litell muske ... To Make Mackorones Take a pound of allmonds blanched them in could water one pound of suger being very findly beaten the whits of 2 eges and a litell muske wash your allmons in rose water then put them in your morter beat your eges to a froth with a litell rose water put them and your suger in by degrees beat them as fast as you can till they be very fine then take ------------------------------------------------------------ [Transcript for page 17] in to your preserving skillet set it over the fire kepe [? it ?] stured till it be very hot lay your wafers one whit papers then put them out as fast as you can so put them in your oven and bake them doe not culer them at all ::: To Make Milet Caks or Burcge caks Break your suger in lumps and put in faire water then take it out in to a dish put in more water then hangs about the suger boyle it till it will stand then culer it with your flowrs and so put it out one plats and dry them one ::: To Make A sack posat Take a pint of creame and quart of milk and the whits of ten eges boyle your milk with a litell spice and beat your whits very well then put in your eges by degrees set your sack one coles and pake it worme put in your milk and sture it remember to sweeten it with suger and then serve it ::: To Make Jumballs Take one pound of fine flowre halfe a pound of suger findly beaten 4 yelks of eges one whit one sponefull of rose water halfe a pound of sweet butar mixe them by degrees and ame them of what fashon you pleas::: this fare goes [?inrs?] crumbys becaits ------------------------------------------------------------ [Transcript for page 18] Mackorons may be culered greene with spinege or you may culer them of what culer you pleas it is used much by confetinons and it loks very well and eats well ::: A Very Good Purge Take halfe a pint of whit wine and lay ther in 30 raisons taking out the stones and 2 or 3 roots of polipodioume cleane washed and cut in 3 or 4 peces a sponefull and a halfe of seney and 2 sponefulls of anyseeds both together let them stand all night in a close pot then seeth them to a quarter of a pint and straine them all together and drink a drath fasting::: To prepare and use leches which will be good to use after mid Aprell to draw a way mallancally bloud Furst to prepare them take them and put them into a widll full of pond water and thear let them remaine 2 or 3 days and then they are redy to be used and it is not best to keepe them much longer then let the pacient lye upon a bead with a dubled sheet wormed and with a can 2 inches long set neere ye fundment put one leche in and lay a litell paper [note: 3 dashed lines] one it and with your thume keepe the lech in till it befasned and then put in and other in to the cane and let it fasen and so doe till you have anufe one as you shall think best you may use 3 or 4 or 5 at once all of them must be fasned with in a nd inch of the fundament one the side but none above ------------------------------------------------------------ [Transcript for page 19] nor beneth and then the pacient to be couered d then let them suck till they be full if you wold haue them suck longes clipe ofe the tails when they be solen and they will suck still and when you wold haue them fall ofe put a litel small salt too there snouts or salet oyle and when they are fullen ofe let the pacient set one a close stole over a pane [?oftalfe?] full of hot water a quarter of and houre or les as he shall bee a bell to m' dure it when the water is bludy that it loketh all most like blude it is anufe then let the pacient lye downe and lay hott cloths to the same place and it will leave bleding but to make them suck at the first the place must be oynted with which thickest blud or new milck where you wold have them suck you neede not be curios of seting them upon a vaine for they will find places fittsto draw bloud For one that hath taken poyson Take rew stampe it and temper it with wine or alle and drink it fasting To breake and mpostine great or small to deliver the mater downe wards Take the flowre deluce and the flower of the lilley and grind them together and put them to 3 sponefulls of honey and seeth them in alle or beare straine it and give it to the sick to drink 3 or 4 sponefulls at a time and use it till he doe mend ------------------------------------------------------------ [Transcript for page 20] For the Chine Cofe often proved Take a handfull of new hay that was made before midsummer and 2 handfulls of bay salt and seeth them together in running water and let the soles of your feet be of ten bathed A Special remadey to stay exstreame = snesing it cometh of sharpe humors and sharp moyst from the braine and if it be not stayed and the caus helped the falling sickness or such like diseses is in danger to folow but to helpe this snesing for the present doe as foloweth which was proved to helpe. Take new milk and boyle it upon the fire and let the pacient hould his mouth and noas over the reake being put in to a bason or sume other fittuesell for the purpos and it will quickly stay and if it doe not at the first heating heat it a gaine and doe as before To Comfort The STomack The pouder of quince Apells and eat it at all times and it will caus thee to have a good stomack To Make one Sleepe Take valerian and stampe it [in '] a morter and put to it a good quantity of nutiney grated and ------------------------------------------------------------ [Transcript for page 21] make 2 plaisters of it upon a cloth and lay it the temfells a prety bredth and this will make you sleepe in Thornixe who did see this aplyed to a woman in child bead who cold not sleepe longe before but after the taking of this she did very well. For the Fading Sickness Take the seede of the hearbe pianey and beat it to pouder and take the fuce of the hearbe rosmary and put it in to the pouder and so drink it probaton est. A Salve Called the Chefe of all salves Take roson 8 o [illegible letter] virgens waxe and francomesence of each 4 o[illegible letter] Camfer 2 draws beat the rosin mastick and francomsence in a morter together tofine pouders and when they are well united or melted straine it throw a cloth in to a potell of whit wine and boyle it together till it be sume what thick then let it cole and put in the camfer and 4 ounces of venes turpentimedrope by drope leas[illegible text] it calme sturing it continually then make it up in rowles and doe with it withe the pleasure of god and healpe of man The vertews and use of it is thes it is good for all sors ould or new or wounds in any place 2 it clenseth all festers in the flesh and healeth more in 9 days then other salves in a month ------------------------------------------------------------ [Transcript for page 22] [?3?] it sufers noe dead flesh to in gender or a bide where it cometh + it cureth the head ache rubing the tempells theire with by it cureth a suiltfleame face it it helpeth sinews that be shrunke or sprunge or stiffe or sprunge with lab[?or?] or wax dry for want of bloud it draeth out usially [?T?]arne Arows heads stubs splinters thournes or what so ever is fixed in the flesh or wounds it cureth the biting of a mad doge or the stinging of any venamos creature it curs all fellons and whit flaws and is good for all cankers it helpeth all aches of the liver splene kidneys back sides armes or leges it cureth all boyles and blaines boches and inpostims swellings and tumors in any part of the body it healpeth all aches and pains of the geniters in men or wemen it cureth scabs and itch rinches spraines strains gouts pallseys dropses and waters betwene the flesh and skinne it helpeth the himroyades or pills in men or wemen it cureth the bludy fluxe if the belly be anoynted their with if you make a seare cloth thear with for all the above said malladys with many others proved::: For a prick with a naile or a thorne Bruse a shell snaille and lay it to the pricked place::: To make a salve to heale and draw Take a quarter of a pound of virgens waxe 2 ounces of sheeps sewet and melt them together [note: edge damage] ------------------------------------------------------------ [Transcript for page 23] litell and then take the from the fire and p[note: edge damage] in one ounce of francomsence and sture it well together and box it proved::: For the Seurey Concerve of barbres and salt of wormwood is exelent::: A speciall greene salve Take a pound of barows greace and put it in to a quarter of a pound of wax when it is melted put in 2 drams of verdigrece let it seeth a litell then take it ofe sturing it till it be could then put it up for your use it is good for all kind of wounds ould and new::: To make verdigrece Take the shavings of brass and put them in to a pipkin of earth and cover them with vinegar chamberly and bay salt cover your pipkin with its cover and close it close and set it in a du[?]ng hill 10025 days ::: A very good salve For any wound Take plantans and rageweede of each halfe a handfull selfe heale house leek valerian each a handfull chickweed three quartrs wax one pound of turpentime one pound of barows greace 3 pound bruse all your hearbs and boyle in the waxe and greace and then straine it and slice in the Turpentime::: ------------------------------------------------------------ [Transcript for page 24] To prevent the Aperplexe Anoynt with the oyle of amber crose the forehead the nape of the nick and down the sinews of the nick::: For the Scurvey Lay a pigen to the feet sole 8 hours::: To purge a woman of a dead child Take the root of mallows and allnuts and seeth them in white wine and temper them with oyle and make a plaister of it and bind it to har belly hot::: An an aproved medison to purge both fleame and coler::: Take a grick 4 drams waith ruberbe 2 drams waith spicknard any seeds and ginger of eeh a halfe peny waith and bruse them very grosly and put them in a bage and put it in a glass with white wine 6 or 7 sponefulls 12 hours with 2 spunfulls of endife water and as much fenell water of any seeds for feame and drink their of 5 or 6 spunfulls wormed with sugar To purge humors Take bitany ginger and the seeds of dill each a like much and put ther to pepar and honey and pount it well and temper it with wine and give it to the sick to drink this will purge him well ------------------------------------------------------------ [Transcript for page 25] A gentell purge Take chosen mana halfe and ounce surope of roses with ruberb 6 drams mix them together with 8 sponefulls of clarified alle with burege in it::: For the Mother Smell to the oyle of amber and take 2 or 3 drops in sack when you have the fitts::: For sounding and the mother Take siuet and bind it to the nauell lay it one coten and smell to burnt fethers::: A plaister for any greene wound Take flowre and milck and seeth them togetHer till it be thick then take the whit of and ege and beat it together and lay it to the wound and that will helpe it from rankling To clens the head Take peletary of spaine and schew the roote 3 dayes a good quantity and it will purge the head and draw away the ache and fasen the teeth in the gums::: A remady to be used in a fit of the stone when the water stops::: Take the fresh shells of snailes the newest ------------------------------------------------------------ [Transcript for page 26] [Faded Edge][?w?]ill looke of a redish culer and are best take out the snailes and dry the shells with a modrat heat in and oven after the bread is drane like wise take bese and dry them so and beat them severially to pouder then take twice as much of the bese pouder as the snailes and mixe them well together keepe it close covered in a glass and when you use it take as much of the pouder as will lye one a six pence and put it into a quarter of a pint of the distilled water of beane flowers and drinke it fasting or upon and empty stomack nor eat nor drinke in 2 or 3 hours after this is good to caus the party to make water and bring a way in the gravell or stone that causeth the stoping and hath dune very much good::: A water for a greene wound and to stench bloud in any wound::: Take a poted of runing water and 3 ounces of rock allome and one ounce of whit copres and put the allome and copres together in the water together and let them seeth from a potell to a quart then strain it and put it into a dish glass and if it doe blede much poure sume of the water in to it and wet the clout in this water and lay upon the wound and allways as it dryeth wet and other their with wet the cloth that lyeth upon the wound for you in ust not take it from the wound that was laid first laid to the wound till it be stenched::: To make one vomit ------------------------------------------------------------ [Transcript for page 27] Take the midell rine of and elder tree and seeth [?] in milk or with whit wine and give the pacient their of to drinke fasting a good drath in the morning and this will make him vomot quickly::: For a Sore brest to breake and heale it Take manchat past when it hath bene leavened 24 hours creme it in to new milck put to sume fresh greace then boyle it to a poultes lay it to worme and dres it twice a day::: A good water for dullness of the stomack and to put a way any bad humors from the hart Take rosmary flowrs bureg[smudge] leaves and the buds of sweet margrom and the buds of balme the young basell mints mace brused stampe all in good renish wine take sack and put in no more lickor then will cover the hearbs when you stepe them and still them and when the fire is out of the water drinke it fasting and you may drinke of it one houre befor diner super it is best in the winter when the rumes are most busey and the stomack most dull::: To drive away the milck in a womans brest and to keepe out the Agew Take new milck as good as strockings thick it with manchat and put in a good deale of safrant in pouder and a handfull of mints shread boyle this to a ------------------------------------------------------------ [Transcript for page 28] poultes and lay it one the brest when the milck is full creme change it once a day allso put in sume oyle of dill or seede brused or the hearbe or sume suthern wood::: For Bloud Shoten eyes Take the bloud of a stock doue and for lack of it of and other doue or pigen drope or litell in to the eyes and wet a cloth in it and laped upon the same helpeth whether it be of stroke or other wise sumetime the same cometh of coler then the party teleth great heat sharpe pricking and much pains and comonly their apeareth noe gume in the eye if atheir doe it is yelow thor for you out to give him a purge to purge coler as hath bene said of the remadeys of the head proceding of coler and in the begining of the readness lay upon the eye tow diped in the white of and ege well beaten with rose water and plantan water::: For the stone proved by R fowlle Take the stone the stone that is in a crayfish[smudged]shs head and take it in pouder not a bove 2 grains at a time in whit wine proved::: And other for the stone proved Take the merskine of a wood pigen and dry it to pouder and take as much as will [be?] upon a grate in a glas of white wine::: And other proved for the stone ------------------------------------------------------------ [Transcript for page 29] Take the small stones that be in and ould coks maw[Torn Edge] and make them to pouder and give as much of the poude[Torn Edge] as will lye one a grate in a drath of whit wine::: To Break the small poxe in the throte if they lye much thear Take a litell pure hoges larde and put to it a litell suger and mingell it well together and take a lumpe of it downe and it is all so good for children for the freshes : put one a sagrant stay as sone as may be and that will keepe them out of the throte proved A Diat drinke for the scurvey proved Take 2 handfulls of dryed wormewood 2 handfulls of water mints 2 of brocklime 2 of scurvy grass 1 handfulls of water creces take 4 or 5 gallons of midell woort and when it is tuned up hange the hearbs in a bage being cleane picked and washed and at 3 or 4 days they may drinke of it::: For the scurvy proved Mrs. Midlto[r?]e Take a quart of whit wine and stepe in it sume rew and in the morning fasting drink a wine glas full and sques the juce of and oreng or a lemon in it:: A caudell good in a fevore: proved Take pure sweet new milck whay that is very sweet and good and make a cadell with it and put in eges as you doe in otther cadells and then drink as often as< of it as you pleas::: ------------------------------------------------------------ [Transcript for page 30] For the whits in women proved lA Take sume good small alle and boyle it and the first froth that riseth take ofe and throm a way and then the next froth that riseth take up with a spone and eat sume every morning set one a pint at a time and eat all the froth that will rise ::: A proved for the wind colicke Take the prickells of thornebacks and dry them to pouder and drinke of the pouder in what wine or beane pod water Water proved ::: A diat drink for the spring lA Take saige and stampe it and straine it and put it in to a skillet and let it boyle and scume it very cleane and then when it is could put it up in a glass botell and then put a litell sponefull in to a glass of whit wine in the morning fusting = proved: And a proved thing for and inpostome to break it and carey it downe wards proved by a man that had it broke for many ye^ars by this medison::: Take a bout a quart of new milck and put in it a good quantity of plantan seeds and boyle it in the milck till it be so thick that a spone may stand up right in it that is boyled from a quart to a pint and then when you teat the inpostume eat often of it and it will rot the bag and turne it downwards::: ------------------------------------------------------------ [Transcript for page 31] To increce paine in travell and bring away the after bearth proved DH Take a pint of renish wine and 2 peneworth of safrant tye the safrant up in a fine rage and let it lyea stepe in the renish wine a litell while and drinke a good drath a litell worme::: To draw out a Thorne DD Take horne and scrape it and put a litell sope to it and draw out any thorne in the flesh though it stick depe in For a Crike in the nick proved D D Take a quavite and bath the nick 2 or 3 times and it will doe much good::: To Cure the dropsey proved Take rye meale and make a pye as you wold dooe and Apell pye and rowle it out and fill it with saige and so bake it as you doe a pye and then put it in to a little bunlet of beare and then drinke noe other beare and so doe a good while and this will doe much good::: It is good for the dropsey to put sume brane in to the stockings a days it will doe good::: Lilley Comevaile is and exelent thing to bring a way the after bearth and to caus paine in labor A purge for the dropsey proved lA Take the pouder caled gambodion one draine and mixe it with surope of elder flowers ^or of elder berys it is seldom given but in great exstrematy take it in the morning and fast and then take sume thine breth::: ------------------------------------------------------------ [Transcript for page 32] The juce of saige and whit wine is good for wemen to make them frutfull if ::: Wild jermander is very good for young wemen to boyl in there broth to caus them to have there corses ::: A recait for the scurvey and a proued thing after the doctors have given them over and when they have bene so lame that they cold not goe nor stand Take 2 handfulls of dryed worme wood and 2 handfulls of watercreses and 2 handfulls of brok lime and 2 handfulls of water mints and two handfulls of scurvey grass and wash them all very cleane and then shread them all prety small and then put to thes hearbs as much new milk as will conveniantly steepe the hearbs anufe to couer them so let it stand close covered twelfe hours and then set it one the coals and let it boyle for the space of halfe and houre and then straine it out very hard that the goodnes of the heabs may come well out and then when it is could take 8 sponefulls of this swetned with very good suger in a morning fasting and fasting and houre after it and so againe in the after noone at 4 a clock in like maner till you have taken it all and this will do much good proved [?in poctorn?] ::: ------------------------------------------------------------ [Transcript for page 33] To Make portinga[ll] Cakes the Right way Take a pound of lofe suger findly beaten and searced and take a pound of new butar and a pound of fine flowre or sumething more and rube the butar in to the flowre very fine with rose water then take the yelks of 4 eges leaving out 2 of the whits and beat them very well and then take sume thick creame and then make it in to a past put in curance as many as you think fiting and then bake them one wafer paper one plats or in rownd tinn pans which are best befor they goe in to the oven wash the tops of them with butar and [strow] [lofe] suger one them put in a litell mace and nutmege and one pound of curance ::: Rew water is exelent water against the stone to drinke and hath dune very much good ::: [S]amper water is very good against the wind colick or stone ::: To Make Silibubs [note: what appears to be a D off to the side on the same line] Take [sack] and whit wine and sweeten it or all sack and then milck into it the strockings of the cows and then as the curd riseth take it ofe and put it into your sillibube pot and then a laine of creame and then another laine of curd and soe till your pots be full sweeten the cream and then let it stand a day or to and then eat it ::: ------------------------------------------------------------ [Transcript for page 34] How to draw the milck out of a womans brest with great ease::: Make a stone botel hot make it of seething water then put the nipells in to the mouth of the botells and when it is could heat it a gaine and so againe at you plesure to keep the nipells hole wash them very often with red rose water and sugar ::: For the Cofe Anoynt the throat and brest with oyle of orenge flowrs ::: A very good purge for Coler and when their is paine in the heud or rume in the eyes Take and ounce of seney 2 ounces of cassiance ounce of ginger sliced 6 ounces of sugar stampe them all together and then boyle them in one pint of read rose water to the one halfe then put in 3 ounce of sugar more and boyle it well and keepe it lose and take of this confection a quarter of and ounce betims in the morning and fast 3 hours after puting it in to a drath of whit wine and straine it and so drink it use it in the springe and full once in ten dayes for 2 munts or 6 weeks if you make but for one you neede make but halfe this quantity it will purge very gentelly::: For bleare eyes Take the face of worme wood and mingle it with the water of the whit of and eye and put it in your eyes::: ------------------------------------------------------------ [Transcript for page 35] For a pine and weebe Take and ege and rost it hard and take the white and put into it as much whit copress as halfe a beane and being hot ringe it al together throw a cloth and put a drope of this into a cloth your eye::: For all maner of stoping of the brest Take gume of a cherey yree and disolve it in ould wine and let the sick supe ther of and it will void all horsness and straitness of the brest and lunge all so take tiyes and slite them one the one side and stope them with mustard and seeth them in whit wine and eat of the figes and that is very good For a Consumcion Take a potell of red wine and a potell of milk of a red cow of pearle amber get and curell of ech and ounce and 5 or 6 peces of gould beat all the hard things saving the gould in to pouder and still then in a limback and dram a pint and a halfe of water::: And excelent Salve for a greene wound Take ven as turpentine and wash it well in rose water and worke it well with a spone then poure away the water and put to it as much oyle of roses as you think fit and temper it well together a gaine then put it in a boxe and when you wold use any of it temper a a lited of the yelke of and ege with it and spread ------------------------------------------------------------ [Transcript for page 36] it one a cloth for a plaister then have in a bedines a litell and a drope or too of honey and lay it to the cut worme melted together in a spone very hot wet yous plaister in the butar and huney and lay it to the cut worme if it be a deepe cut lay one a good pece of lint well wet in all thes and a plaister over it all ::: For the Small poxe When you perceive the pox is coming out keepe the party worme in their bead and in a [?gentel?] sweet but not to hot lest you bring them out the fuller give them dragone water and [?metredate?] once or twice = if you see ocasion or safrant and milck and let them take a dragon water a boue twice or thrice a day and befor you give them not to many hot things and if they lye in the throat then give them a may weed posat if you can get it but let them [note: illegible] drink noe hot things but a litell wormed let them gargell with rue beare every 2 hours but drinke none downe you must use this Aplicacion if they be much in the throat take hearbe grace and heat it be twene two tills and lay it to the throat very worn it will keepe them out of the face and the venome out of the throat they must eat noe meat till ten days after they come out nor [?raw?] drink but this posat drink make your posat very cleare then put in a good quantity of marey gould flowrs and harts horne and boyle them well if the party be in much trubled with a cofe you must put in Anyseds and lickrish and [?5 or 6?] figes else the posat aloane clarified very cleare to wash the eyes to k ------------------------------------------------------------ [Transcript for page 37] keep them with dragon water and parmesete after the pox are fully cume out and ripe and begin to be hard then use this broth folowing to keepe them from scaring take a quarter of a pint of french burly beaten 3 or 4 handfulls of chisell and 3 or 4 handfulls of mallows boyle thes in a gallon of water that is faire to a pote[?d?] and bath the face with it morning and evening raise the scabs a little with your nails whear they stick hardest that the lickor may goe under them then anoynt the face 3 or 4 tims a day with oyle of sweet allmonds and parmecete mingled together you must make the bath new every 2 or 3 days ::: A Purge Take a pint of posat alle wade with whit wine put in to it halfe and ounce of seney halfe an ounce of anyseeds brused [?2?] or 3 good sticks of lickrish sliced a fenell root and a bersly root brused [?inf?] use all thes in the posat alle all night in the morning straine it and put to it and ounce of mana 2 or 3 sponefulls of surope of roses then straine it a gaine then put to the waith of [?8 d?] of ruberb shred thinn being furst infused in the posat drink and after strained in to the rest and drinke this a litell worme and eat broth 2 hours after it ::: To Comfort the lungs Drink the water of one lady thisell 2 days ::: ------------------------------------------------------------ [Transcript for page 38] A gentell purge Take one good handfull of liver worth one good handfull of harts tunge bruse them and boyle them in a potell of the first wort till it come to a quart then straine it and put their to half and ounce of ruberb thinn sliced and drinke a drath every morning and evening when you goe to bed ::: To disolve a pearle Put the juce of lemons in a glass and put in the pearle and let it stand till it be disolved this is good to strengthen a weak body and to keep them from fearfull frights ::: For a Felone Sothern wood shread small and boyled in new milck with a litell wheat flowre to a poultes For The Colicke The pouder of date stones dryed and put in to the drinke is very good for a child ::: To make Sorope of vilets Take a gallon of picked vilets leaves stampe them very small and straine out the juce which will be about 6 ounces when it is strained having in a redines a pound of very good suger boyled to a candy hight put in your 6 ounces of juce into it but let it not boyle. ------------------------------------------------------------ [Transcript for page 39] After the juce is in the suger but keepe it a [?wh? note: edge damage] sturing over the fire then put it in a botell and set it in a cole place ::: To preserve wallnuts Take your wallnuts at midsumer at the full of the mone put them in a linen bage and boyle them in a ketell of boyling water untill the water be changed black then put them in to and other kettel of boyling water but it must boyle first so change them from one ketell to and other of boyling water but it must boyle first so chang them till the biterness be gone all most and that they will pele like a codling then pelle ofe : the black skines and way to them their wait in suger and sume what more then take a quarter of a clove and stick into every of them and so preserve them as you doe other things ::: A very good salve for any sore ould or new and for a bruse Take of St Johns worth flowers and the tops malow flowrs and sume leaves elder flowrs and sume of the barke midle barke red rose flowrs selfe hele bugell saneckle wood bitany egremony scabious boneworth balme clouns wound worth plantan hearbe robert houns tunge auence of each a hand full of bigness a cording to the quantities you ------------------------------------------------------------ [Transcript for page 40] [t?]hink good to make as thus take 2 pound of hogs greace one pound of ewe or couse [b?]eter one pound of sheeps swet halfe a pint of honey a pint of salleer oyle one poundof wax alfe a pound of k/rosin beat your k/rosin and then beat all together and chope all your hearbs small as many as you think you can boyle with the afore said things conveniantly then let them boyle very softly 4 hours then straine it and put to halfe a pound of turpentine then melt it againe and keepe it to your use for all soars if it be to thick boyle sume of it with the greene water and put in les of the wax and of the r/k if not thick annufe put in more of the wax and of the r/kosin let the r/kosin you usebe halfe perison::: A good salve to skinne sore nippels and for the Agew to fech it out or for a burne or a scald Take A handfull of St Johns worth flowrs and tops malow flowrs and sume leaves red rose leaves elder flowrs and sume of the midell barke houns tunge leaves and flowrs alle hoe dayses singyeene chope all thes and boyle them all woth hoges greace then straine it and keepe it to your use al so nipe boyled ------------------------------------------------------------ [Transcript for page 41] in this is very good or nip boyled a loine by it selfe is exelent good::: A medison to break a sore breast or any sore in a short time Take great r/kaisons stoned and all and put them in a chafer with out any thing and set them one the fire and seeth them till they will swell then put them in to a morter and put their to the crums of leavened vread and beat temsmall then put hem in a chafer a gaine with sume new milck and set it on the fire and put their to a pece of butar sume bors breace and a litell safraint as broad as a three pence and lay it hot upon the sore this will breake it in a day or to at the most:::: For the twisting and r/kneting of the guts proved by the mr sandrs: toth him by m willcok Take a brest of muter doe not wash it and kost it at te fire and save te fat of it that drops from it but bast it not at all and then drinke up the full of it proved to doe good::: For the Bludy fluxe proved A B Take the froth when you charne that comes up at the tope of your charne and eat of it and it will cure the bludy fluxe proved::: ------------------------------------------------------------ [Transcript for page 42] To heale Blisters and great sores that come with blastings Boyle lunge worth in neats foot oyle and straine it when is if could spread it and lay it one the sores and the bliack seare clothe over it dres it with the yle::: For and Andicome Take surge hearbe grace ragweed rusty baken the crums of levened bread huney and a snaile or to great worms stampe this together and bind it to the Anddicome and it will eter break it or drive it away::: To stope any losness Stampe slows and straine them with moad and drinke it twice or thrice::: And exelent poultes for a sore lege Take a good handfull of chickweed a handfull of sulendine a handfull of mallows boyle all thes in very stronge beare till they be tender then put in halfe a pound of sweet butar and lay it to worme A very good purge to take at any time safly it is also good for and Agew being taken upon the good day so must all [illegible, smeared ink] Take a pint of posat alle or whit wine boyle in it 2 persly roots one fenell root and lickrish stick half a sponfull of anyseeds boyled it till almost halfe be consumed then put halfe and ounce of seney and let it soke upon the embres and not boyle and houre ------------------------------------------------------------ [Transcript for page 43] and a half then boyle till their remaine half a pin[illegible, page corner torn] then straine it and put to it half and ounce of mana then straine it again and take it by 6 a clock in the morning when it hath roth once or twice then tak sume worme broth::: A gentell purge Take a pint of whit wine for want of wine take alle or bore put to it alle or beare [note: alle or beare crossed out] halfe and ounce of seney a kace of ginger sliced a sponfull of anyseeds brused a lickrish stick sliced a fenell root 2 or 3 persly roots set it one the embres all night the next morning boyle it to halfe a pint then straine it and take 8 or 9 sponefulls and put to it and put to it a drame of ruberbe and straine in as much conerue of red roses as a wallnut and drinke it in the morning fasting cat broth and houre [fasting crossed out] after this will make a good [deale] take the other quartor of a pint and slice 8 or 9 preloans in it and eat them and a sponefull of the surope 2 mornings together it will give you 2 or stolls each day And other very good purge Take 12 peny waith or more as you see good to the waith of 1 or 2 of mecoicam make it in pouder and lay it in s- sponfulls of sack all night then drinke it in the morning and about one hour after drinke sume posat all ::: To purge gently Take a potell of clarefied what put theis to a great handfull of harts tunge the roots of fenell parsly and seck [[]] liver worth in ------------------------------------------------------------ [Transcript for page 44] and of anyseeds raisons of the sune a quartor of a pound stoned boyle all thes together from a gallon to potell drinke of this early and late and sume tims use Allmond milck:::: A pill Take allose a quarter of [note: illegible, splotched] and ounce of mace a drame of safrant halfe a drame of beat them all to pouder and make them up with surope of turn ups bugles::: A gentell purge for and agew Take of diacatholicon 6 drams surope of damask roses one ounce and a halfe put to them 3 sponefulls of posalt alle make it bloud worme let him take it about 6 of the clock in the morning when it hath roth once or twice take sume thinn broth if you be apt to worke take at once but the one halfe and the other halfe the next morning if the halfe worke not well as about and houre after you have taken it take another half::: A purgacion that one make take every morning and it will neather make one sick nor truble one it may be taken at any time prroved Take a drame of ruberbe which is the waith of a french crowne grat it and take of curance a pound ------------------------------------------------------------ [Transcript for page 45] wash them in a pint of whit wine let them [illegible, page tear] a quarter of and hour then take them out of the wine and put them in to a glass with the grated ruberbe let their be allso a quarter of a pound of suger put in to the glass then cover the glass and eat every day a sponefull of the said Curance the space of a senight if you will it may be taken for the greene sicknes morning and night::::: To Make seney Alle wheare of a drath theire of giueth 2 or 3 stoles very gently and it is good for your children your selfe and houshould to drink in the spring 2 or 3 mornings together Take alle when it is new clensed and put into every gallon of alle halfe and ounce of seney [?burege egremoney?] each halfe a handfull a quarter of a handfull of [?sope?] a few cloves mace nutmege and gallingall if you have it stope it close when it hath roth and after a forthnight drink of it and it will doe much good by gods grace::: A very fine glister for men wemen or children Take a pint of new milck and put to it 2 drams of suger candy and all so sume woormwood minester it to a child give the less allso allso mamsey worme is very good::: To make one Sweet ------------------------------------------------------------ [Transcript for page 46] Take beaten comen seede and Netell seed and put them in alle and anoynt the soals of the feet: For hart burning Drink faire water and suger often: For a bruse wormwood sack and scillet oyle and anoynt often To avoide brused bloud when one hath cought hurt proved Take ripe and drink the juce there of with wine or alle 8 or 9 times and that shall make it to avoide downe wards all thought he have had it twenty times: For a Bruse in the Body Take pitch bruse it small and a litell ginger with alle and give it him that is brused with alle To know The quens or kings evell Take a grownd worme and lay it one the sore and swelling and cover him then let him lye 4 hours and if it be the kings evell it will changeand turne to earth other wise it will remaine hole [?probatom est?] To Cure the kings evell or quens evell Take the lickor of barly flower pich wax and scillet oyle and mixe all thes together boyle all together in the pis of a young suckling child and lay it to the place in ------------------------------------------------------------ [Transcript for page 47] [illegible] of a plaister proved: To Make a pouder to take a way provd or dead fleash Take twice as much allom as blew copres acording to the quantity that you wold make of them and bu rne them together one the fire in a fire pan till you see it thorowly [note: crossed out] dry then raise it up with and ould knife and beat it to pouder and lay it upon the sore: To Make Treackle of Hearbs Take pouder of sentry 4 ounces of pouder of bitaney 4 ounces of the pouder of rew 2 ounces put thes all together then take clarified Honey and temper it with the pouders liquid this is as good as treackle as may be: Rikets To purge Ruberbe one drame Raisons of the sune stored one ounce midell beare a pint let them infuse 2 days in a cole place sturing them often then let it stand and setell one hole day poure of the clerest by in demacion the dose is from 2 spunfulls to 4: To open obstructions The barke of ashe halfe and ounce of tomares and capers ------------------------------------------------------------ [Transcript for page 48] 2 grams infuse them in a quart of small beare one night then straine it and give too or 3 sponfulls or more in the morning and when the child waks from sleepe::: To strenghten the back Diapalma 2 ounces Ballsom of T[note: illegible]w 2 drams or for want thereof mastick and olibonume of each one drame milt the diapalma ade the rest in pouder spread a narow plaister to be a plyed to the splene having first rubed it with a worme hand or a cloth::: To desolve the knots one the Joynts Fume them with a quantity of sharpe vinegere throw a litell one a hot brick and let the party receive the fume after fuun[note: scribble]gation a plye the plaister of Jucy::: Recait take sheeps sewet 2 ounces greene Jucy chopt small as much as may well be macrated for the space of 3 or 4 days then heat upon a gentell fire to take out the fire strenght of the jucy to the colature ade jucy as befor repeat this 3 or 4 tims to every ounce of this meditated sewett ade 2 ounces of sewett wax and 4 ounces of plaister rosin milt the rosin ade the sewett and wax in small peces and when this is boyled to the consistance of a plaister make it up in to rowls::: Against biting of a mad doge and the Raige and madness that foloweth a man after a man is biten Take the flowrs of wild thisells the blosoms dryed in the ------------------------------------------------------------ [Transcript for page 49] Shad and beaten to pouder give him to drink of the pouder in whit wine halfe a wallnut shell full and in thrice taking of it he shall be healed::: A medison To vomot or to clens the stomack Take 3 roots of dafadills and wash them cleane and cut them small and put them in a cup of alle and seth it till it be consumed and put therto a peniworth of safrant and boyle them together and straine it and drink it often as you have brok your fast::: A very good purge for Coler and when there is paine in the head and rums in the eyes Take and ounce of seney 2 ounces of cassia one ounce of ginger sliced 6 ounces of suger stampe them all together then boyle them in one pint of red rose water to the one I othen put in 3 ounces of suger [note: illegible] more and boyle it well and keepe it close and take of this confection a quartor of and ounce betims in the morning and fast 3 hours a after it piting it in to a drath of whit wine and straine it and so drinke it use it in the spring and fall, once in ten dayes for 2 munts or 6 weeks if you make but for one you neede make but halfe this quantity it will purg very gently::: A medison for Sore mouths Take 2 orenges and mince them small with a quart of runing water still them till they cume to a pint and so wash the pacients mouth::: ------------------------------------------------------------ [Transcript for page 50] A pill to be taken good for the head or to exspell winde from the stomack Take hierapegra halfe and ounce as much conceive of read roses 3 or 4 drops of the speret of Anyseeds mingell it all together till it cume to a past then every night halfe and houre befor super or a litell before you goe to bed take 2 pills of the muchnes of 2 peas or a litell biger three or 4 nights together::: For a great dright in and agew Take runing water a potell a pound of french pruans and 2 handfulls of sinkfill and seeth them all together and when your pruans wax soft let them be broken and then set it to seeth from a potell to a quart then take it from the fire and cleare it thuraw a very cleane clothe and give the pacient to drink and it will healpe him by gods grace::: For Weaknes of the Back Take the pith of a bolock clarey nepe choped small put to it the yelks of 2 or 3 new laid eges and a litell flowre and creame sture them well together foy them like a tansey and eat 5 or 6 mornings: An exelent Salve Take of plantan and small ege of each a pint of the Juces put to it of new wax from the hive 3 ounces of insence 2 ounces whit and cleane being made fine milt the wax and incence then put the juces to and boyle them together till the juces be wasted keeping [note: illegible] ------------------------------------------------------------ [Transcript for page 51] then well stured then straine it and temper in 3 ounces of turpentine first oynting their their hands with butar or oyle and make it up in rowlls when you wold use it then wash the wound with small doctors stepens water or whit wine or read the 1 part honey soden together worme either of them when you wash the sore then work [note: wash ] the salve in your hand and lay it one the taint or plaistor but lay to new salve but once a day but wipe it cleane and new taint it and lay it to a gaine first wiping the wound clene but dres it morning and night if the wound Ake or rankle put in a a litell oyle of olives and it will in ake it leave aringe::: A very good poultes for any Swelling Take ground jucy boyled in runing water very tender then beat it and put to it the crums of leven bread and sume leavene beat them together and spread it over with sume good oyle or fresh greas and lay it to the greefe dres it twice a day::: For and Andicome or thorne or felon Beat black snaills with hogs greas lay it to dres it twice a day allso for a thorne lay a sharme buge to it alive::: To Break and impostome Take a lilley root and an onion and boyle them in water till they be soft then straine them and boyle them in hoges greas and use it::: ------------------------------------------------------------ [Transcript for page 52] A drink for a wound or ulcer proved To be most exclent::: Take whit wine a potell or in quantity as cause requireth seeth thelrm thes hearbs findly shread wood bitany mug worth brambell bugs plantan avence sentry ribworth dandelione whit botells daysey roots and leaves comfre bugle wood rofe then take strabrey leaves crows foot and wild valerian and stampe them hard and boyle the same againe with a good quantity of honey drinke theirof morning and evening: Saige used for every severall disese sors or greefs or inpediments to put in his drink sunday sorts of hearbs proper to the curing of the same which causes him as ocasione searves to use thes folowing polipodum of the oke sinkfill saige mouse care cagremony fire woth dill valerian with others::: A speciall medison [note: medison medison ] for the shrinking of the Sinews Take roots of lilleys roots of holley h 8rs roots and leaves of mallows a handfull of lineseede goosly beaten in pouder bruse and cut your roots and leaves and put them in to and earthen pot with oyle olife and stope the pot and set it in hot embres so that the embres cume up halfe the pot in hight and so let it boyle 24 howrs then straine it and ring it hard take a sponefull of caprons greace a sponefull of mallards greace a sponefull of neats foot oyle and mingle thes together and taje if the oyle a fore said as much as of thes three mix them well togetherand oynt the pacient befor the fire 3 ------------------------------------------------------------ [Transcript for page 53] or 6 dayes together and put past for feare the sinews stretch keepe this for a speciall oyntment For and Andicume Take hemlock gethered in the heat of the day and bruse it and lay it could to the andecome and it will drive it a way and never break::: To drive a way and Andicume when it first Cometh Take a pece of allome and beat it in to pouder and temper it with ordnery sope and lay it one the andicume and dress it twice a day::: A Souerene Seare cloth for and ache bruse or cut or sore or to take a way and agew in a woman's brest or else wher Take halfe a pint of sallet oyle put it in to a posnat and set it upon the fire till it be very hot and begine to looke browne then put their in as it standeth a quarter of a pound of red lead made very small the lead must be shaken lightly from a trencher that it may fall in very thinn and and other must sture the oyle with a flat stick the whilst so fast as he can so let it boyle a litell then take the posnat from the fire and dipe the end of a linen cloth ther in it must be thick but not cors if it [note: if ] stick upon the cloth sume what thick then it is boyled and nufe and then put ub akk tge rest if the cloth whilst it is hot then take them out with a stick and hould them till they be could then ------------------------------------------------------------ [Transcript for page 54] weat your hands with oyle and stick them out smoth and rowle them up and keepe them for your use: lay one of them one any place that a reth being first wormed and let it lye till it fall offe but for a cut wound or sore brest you must dres it 2 or 3 tims a day and wipe the plaister with a linen cloth and worme it and lay it one a gaine::: To Stench Bloud of a wound Take the leane of Salt befe as much you think will goe in to the wound and lay it one the embres and let it rost till it be thorowly hot then put it in to the wound and bind it up all so if you see a man in dangers marke where the wound is and if the wound be in the foot bind him a bove the anckle and if it bo one the lege bind the thies and so[note: illegible]fe one the hand a bout the rest if one the arme a baugh with a good list 2 or 3 tims a bout::: And exelent Salve ould or new sores and for the head ache Take harts sewett rosin and perison of each halfe a pound whit [note: lead ] wax of each 4 ounces first melt the sewet and wax together put in the pouder and gums and when they are relinked together straine them thorow a pece of canuice in and other uesell and put theirto a potell of whit wine and set it one the fire againe and boyle it till the wine be consumed allways sturing it then take it from the fire and ------------------------------------------------------------ [Transcript for page 55] when it is allmost could put ther in 4 ounces of t[note: edge damage]entine well washed with whit wine and 3 drams of camfer well pounded then make them up in rowles and rope them in parchment this plaister is good for wounds and for sores both new and ould for bruses and aches and it doth mundifie that it lyeth one it is good for stifnes and ulcerat [note: and ] cankers::: A speciall Medison for all maner of aches Take a spaid pitch and cut har throat hang har up by the [note: heells ] hine leges that she may blead well then slit har belly and take out har bowells and with a linen cloth dry up all har bloud in every part and let noe water cume in har take skinne and cut ofe the head then take a pint of gray snaills a pound of small ege a pound of arsesmart such as hath black spots put all thes in to the biches belley and sowe har up close and put har upon a spit and rost har by the fire keepe the driping in a cleane uesell::: To Make a salve or plaister Take the roots of marsh mallows wash and pick them cleane and take out the inward pith cast it a way and take the [note: in ] out ward and that is faire and whit and cut it in small peces and bruse them in a morter and take of them halfe a pound and put them in to a new earthen pan put their to of line seede and fenecrick of each 2 ounces a litell brused in a morter then take mamsey and whit wine of each a pint and sture thes together and let it in fuse 2 or 3 dayes then ------------------------------------------------------------ [Transcript for page 56] set them one a soft fire and sture it well till it wax thick then take it from the fire and straine it thorow a pece of new canvice then have the smallege muslege to make the plaister then take fine oyle of roses a quart and wash it well in rose water and whit wine then take the oyle cleane from the water and wine and set it one the fire ina brass pan all ways sturing it and put theirto a pound of litrege of gould and solver of each 8 ounces searous bouures curell 2 ounces bould almanick and dracoins 2 ounces of each and in any wise let them be findly poudred and seared and put in to the oyle one the fire allways sturing it and let not the fire be gige for buringe the stufe and when it waxeth thick put in [note: ten ] 10 ounces o the a for said muslege by a litell at once or else it will boyle over the pan and when it is boyled a nude you shall perceive by the pardnes if tou dip a litell upon a dish or could stone then take it ofe from the fire and when it si could make it in to roules and kepe it in parchment and kepe it for your use this plaister disolvest humors and swelling leges::: To Free most Agews Still aige then lay fresh aige in the still and put backe the water a gaine to the saige and still it a gain 6 or 7 times with fresh saige === For Swelling in the leges which is apte to fall in to them after that one begineth to goe up on them after they have bene broken and sett which was tought mr wilding which was toth him by Annet his surgen::: ------------------------------------------------------------ [Transcript for page 57] Take a buredock leae and pull out the great stringes which are apte to ringe and lay the smoth side with in your stocking next your lege and this will a bate and keepe them from welling which he had exsperiance of befor he did use it his lege that was broken did swell excedeingly great after he was upe a while and this did quit remady it will be very dry but never the wors if it be bound with a linen cloth you may keepe it one all night lay one a new one the next morning::: To keepe The nipells from coninge and to keepe one the skinne Take of the brine that cometh from the chese when tou salt them and wet cloths 3 or 4 times dublod in it and lay it to change it often you may worme it you must keepe sume of the brine in a glass for winter::: And oyle for and ache or for a sore to heale it Take a potell of sallet oyle and put it in to a glass put to it of rosmary flowers well brused one pound then stope the glass close ans set it in the sunne till sumer that you may have the rest of your flowers then take one pound of read roses befor they be to much browne cut ofe all the whitest tops ther must be a pound when the tops are taken a way take halfe a pound of dill a pound and a halfe of [note: dill ] the flowrs of st johns worth halfe a pound of uerven bruse all the hearbs a fore said in a stone morter put them in to the glass of oyle let them stand ------------------------------------------------------------ [Transcript for page 58] [note: illegible] or 10 dayes in the sunne till their falleth a showre of raine whear by you may gather earth worms the grettest you can get wash them and scoure them with whit wine and let them wallow upon a corse cloth wherby they may be very cleane then take thes worms with halfe a pound of lacender spoke and 10 young swallows out of the nest and beat them small in a morter that you canot bee nether fethers in or guts nor any thing then put them in to the glass with oyle and sture them together and let them stand all night then take your oyle and all that is in your glass and put them in to a faire pan or ketell with a pint of the best in amsey and halfe a pint of the best aguauite and set it one a hot fire of coals and boyle them till the mamsey and a quauite be well wasted then take it from the fire and straine it thorow a strainer of strong linen and put it in to and other faire pan and set it one the fire againe and when it hath boyled put in to it 2 or 3 ounces of the best mastick beat to fine pouder and as much corices brused a litell and then let them boyle a quarter of an d houre and then take it from the fire and put it in a close glass uesed and stope it very close with wax::: A poultes for and Ache agew in the lege or other places and for bruses Take faire water set it one the fire put in to it a sheeps head chopt in the midell a great many mallows and chick weed let it seeth till one may take out the boanes then put in to it as much barly chisell as will make it thick with seething then lay it to hot sume tims ade thes hearbs folowing bearbe grace camamile rosmary brocklime smallege and water bitany it is good for any Ache for any Agew in ons lege or else wheare or for and ould bruse::: A speciall oyle For all maner of aches and for the numnes of the Joynts ------------------------------------------------------------ [Transcript for page 59] Take wooll oyle a gallon fox greace and grais greace if you can get it it is better then put in to it 2 pints of a quauite and 7 or 8 bolocks galls if they be litell ones you must have the more put all thes together in to a great crock then take 4 thes hearbs folowing choped small hearbe grace worm wood grindweed strabrey leaves with the strings lavender cober[note: illegible] spike lavender orgnary saige bay leaves rosmary camamile brock lime smallege of each of thes 4 great handfulls and or bearbe grace findly picked chopt them and stumpe them and put them in to the a fire said lickor puting their to a peck of great ground worms then stope it up and past it and put it in to and oven with 2 or three sponefulls of browne bread then straine it and keepe it for your use To draw out any Thing fixed in the Body Goose dunge plaistred upon the greefe fraeth out sticks and jarne that be fasned in the flesh of the same oporacion is the juce of bitany mingled with gose dunge oake fearne stamped with hoges greace and bound to the greefe is very good bitany draeth [note:drae ] bones out of breakings wonderfull well stampe a root of Allicoinpane and of a reede with hoges greace and honey and a plye them for drawing out of a thorne or other thing hasned in mans body the ashes of earth wormes soden and aplyed draeth out broken boans ::: For the pills a very exelent Remady Take a very whit doges turd dry it and make it into very fine pouder then boyle it in very gtood sallet oyle to and oyntment oynt the place and find means to put up sume up and [note: put ] wet coten in it and lay it often to oynting them and change the coten 3 or 4 times in 24 howers ::: ------------------------------------------------------------ [Transcript for page 60] For kibes festers or cones or such like Take the oyle of mace and anoynt often theirwith For a new wound or felen or andicome Take of netels shepards purse wood bine leaves perey winckle dayses the leaves of each a handfull wheaten leaven as bige as and ege sume kusty backen pound them together very small put to as much honey as shall make it prety moyst lay sume to the wound dres it twice a day ::: To Still Docter Stephens Water Take a gallon of gusken wine put to it of saige rosmary runing time lavender a very lited hand full cubibs cardinume french galling all set well caraway seeds fened seeds cloves mace nutmege gi nger of each a french crowne wait[?h?] that is a dra me of red roses mints peletary of the wall of each a good handfull sinomone and any seeds of each 2 drams beat the spices resanable small and brus the hearbs m' fuse m' the wine over night m' a limba ck you may draw a pint of the best of the second of the third of each a pint ::: To Still Aquamirabeles Take 3 quarts of whit wine and one quart of aquivita a pint of the [?f?]uce of sulendine leaves of cubibes setwell gallingall grains nutmegs mace ging er cloves of each the waith of a shilling of sinamon the waith of 2 shillings a good handfull of mellilot small shread m'fuse all these together over night m' ------------------------------------------------------------ [Transcript for page 61] a glass still next morning draw a pint of the [?b?]est a[?n?] d 3 pints of the small ::: A medison for the great head ache the megrom a knead noas or heat m' the face Take the dunge of a red oxe still it take the wat[?er?] theirof and wash well the face that is full of heat a nd wash well the tempells and you shall have perfe[t?] [?e?]ase m' your head ::: A Water for eyes that be faire to looke upon and cannot see a very precious water Take smallege fenell [?r?]ue [?uaruene?] bitany pimparnell saige ege bright of each a like quant[?u?]ty wash them cleane and stampe them then take the pouder of i[?sc?] pepar cornes a pint of good whit wine 3 sponful s [note: sponfuls] of honey i[?sc?] sponfulls of the urene of a man child that is very younge put all thes together and let it boyle one the fire a litell then straine it and k[?e?]pe it m' a vesell close stoped and when you will use it drop sume m' to your eye if it dry up m'your glass put to it a litell wine this is good for all sore eyes be they never so sore m' [?sc?] days it will heall them ::: For Small pox m' the eyes or pine and webe or pile m' the eye Take pimpernel stampe it and straine it and dro pe [note: drope] the [?f?]uce of it m' to your eye with a fether cunin g and morning this is good for the pine and webe and pile m' the eye ::: ------------------------------------------------------------ [Transcript for page 62] [?w?] A very good water To comfort the sight and strengthen it and to prevent a cartrete Take of eye bright tormentoyle sulendine igremony wood bitany huneysocke flowers whit and read roses vine lea[?v?]es pimpernell fenell kew [?v?]ar[?v?]eve occules criisti cheeke weeke of smallege of each of thes hearbs one pound put of egremony [?v?]ar[?v?]an and turmentile and roses of each 2 pound beat or mince thes hearbs and soke them m' a gallon of whit wine twelfe hours then fill your still resenable full and put to it 3 great sponefulls of honey one pint of new milek halfe a pint of the urene of a man child still it and draw about a pint and a halfe of a still ::: [note: symbol attached to A?] A Wound Drink [?w?] Take liguuduites m' small chips 4 ounces sas afarilla [note: sasafarilla] 3 ounces the barke of lignume vite 2 ounc es [ounces] Fuey beryes 2 ounces lickrish one ounce b[?e?]ste rta roots col[?a?]mbine roots s[?u?]neckle ladyes mantell strabrey leaves strings and roots St John worth flowers cardus of each of all thes a good handfull both of roots and hearbs very small and dry them gently and bringe all thes things m' a grosse powder and to every gallon of new tuned drinke put m' 3 ounces of this pouder and drinke as often as yo[?y?] can ::: And Exelent Water for a Sore ------------------------------------------------------------ [Transcript for page 63] Take a potell or 3 pints of smiths water of the strong est [note: strongest] put m' to it of great handfull of read saige a g reat [note: great] handf[?e?]ll or the leaves if you can get the [note:illegible mark] hearbs m' the smiths water till halfe be consumed [note: illegible mark] a litell of the allome upon your tunge then boyle it a while a gaine then put m' as much honey honey as will sweeten it a litell and let it boy le [note: boyle] a litell after then straine it cleane and kepe it all the yeare when you wold use it worme it and wash the place and lay one a cloth dipt m' the water upon the sore laying one first a hea linge [note: healinge] salue one the sore this water is good for aney kind of sores ::: A formentacion for a wound Take the leaves of mallows marcrey balme and [?eld?] er each 2 handfulls flowre of camamile and meli[?lot?] of each a handfull fenecrick and linseede each and ounce comen seed and bay bereys each 3 drams boyle all thes being shread small and bruse it m' 3 quarts or more of new milk an dwater neere halfe be cons umed [note: consumed] then straine it out and foment ether with a spunge or with coten ::: To Make a good read salve ------------------------------------------------------------ [Transcript for page 64] Boyle good sallet oyle as you wold for the black salve that is black and when it is hot put in to it pouder of allome bole allmanick sangune draco[?n?]ns and searious each a like m' to what quantity you pleas sture it well when you put it in A very good gargellisme Take rose water and vineger each 6 or 7 sponefulls of rosmary a good strige a good sponefull of Honey a pece of allome as bige as a small nutmege boyle these together and wash the mouth and gargell with it ::: And otmel poultice for any Swelling Take the grownds of beare and put to it the a good quantity of otmell and a litell ordnery sope and strow upon it being spread make a taint of cake sope and put in the wound then lay the plaister one dressing it once in [?4?] hours ::: Mr Frances poultice Take a potell of stronge alle and the leaves of read roses ether new blowne or dryed a good quantity shread them and put them in to the alle let them boyle apace together then take the leaves of honey Socks the leaves of mallows and leaves of clouns all heale and the hearbe selfe heale shred them small and put them m' to the alle a boyling then put m' as much otmell as will thicken to a ------------------------------------------------------------ [Transcript for page 65] poultice then take muten sewet and sh[?o?][?e?][?e?]d it s[?m?][note: edge damage]ll and a pece of unsalted butar and boyle it all together a while then a plye it hot to the place pained a good thickness dres it once a day ::: A Water For the liver and burning feavor Take harts tunge liver worth maiden haire still them together and use to drinke of the water which will purge and purefie your liver and quench the burning of and Agew ::: For The Cofe of the lungs Take the lunges of a foxe and wash them cleane and lay them 2 days m' vineger then dry them in and oven then take of [?7?] sope and hore hound of each a few and sume allicomepane roots sume lickrish and Ancy seeds and store of suger candy make all in fine pouder and eat of it in and [?A?]pell or any maner of way then take figes a handfull and boyle them inalle or beare slit them asunder and lay them in a linen bage and lay it to your stomack worme and when they be could worme them a gaine they must be quilted in a bage To Comfort the lunges Drink the water of one lady thised 2 dayes ::: To open the lungs Drink one ounce of [?7?] sope water morning and night 9 or 10 dayes together with suger candy in it ------------------------------------------------------------ [Transcript for page 66] For the inpostome of the lunges Drinke the water of camamile morning and night or fenell water and ounce at a time ::: For heat in the lunges Drinke the water of plantan morning and night and ounce at a time 9 or 10 dayes the water of blew vilets doth the like ::: Things good for the hart Muske Amber Rose water mastick [?t?]reade the roots of setwell safrant bugles burege burnet gallingall roses vilets mace cloves nutmegs suger good aire sweet gardens and mirth as a fore said for hart burning boyle wormewood in water and drink morning and night for sounding chew the kinde of and orenge red and whit ::: To helpe the muntly Corse of the flowrs Take 18 pianey seeds made in to pouder with a good : drath of whit wine doe this 3 mornings befor the change of the mone and allso of the full by gods grace it will healpe them ::: For a Rume in the head that falls one the lunds proved FP Take rosmary in very fine pouder and bitany in very fine pouder and ambe in very fine pouder and take of each a like quantity and strow it in the head and keepe the head very worme and so doe it often proved ------------------------------------------------------------ [Transcript for page 67] To weare mullen or hage taper in the shoes is very goo[note: page damage in corner] to bring them downe and to drag the paine out of th ehead To helpe them that are broken beled Take the hearbe called the hearbe of life you must take but the knote of it and the leaves that grow a bout the knott stampe and straine it with beare or alle and drink it and no other drink a great while together all so you must dry of it in pouder and cut it in your broth using it in this sort it will helpe them that have bene longe greeved so as it be used a great space so as if you begin it at holantide and and continew till after crismas and when the party is wery and canot drink continually then let him drinke it once or twice a day and theirof never faile use the pouder continually they must eat noe milck nor any swelling windy meats or at the least as litell as they can if poverty constraine them it must needs be the longer befor they be well ::: For a Sore Throat Stampe Culambine and sinkfell and straine them with milck and drink it worme ::: For a very sore mouth Their is a dises in the mouth it will be raw in the roofe and the throat which will eat the mouth and be past help if [?i?]t be not looked unto and for this greefe take honey and allome and boyle them together a litell while then draw the mouth very dry and take up th emedison with your finger and spred the mouth like a plaister doe this three times a day it will surly helpe it it is a great paine for an [note: illegible mark below "an"] houre after it is resed it hath cured them which have had a sore mouth 3 years together ::: For the canker in the mouth or any sore mouth ------------------------------------------------------------ [Transcript for page 68] Take a pint of whit wine boyle in it a litell of each of thes hearbs rosmary saige woodbine leave bramble leave sunaldine as much whit copres as a small nut and as much burnt allame one sponefull of honey boyle it to halfe a pint then straine it and after wash the sore mouth with it being wormed allso boyle honey with burnt allome and ginger in pouder and anoynt the mouth that is sore and gums with it if this helpe not then wash it wit hthe greene water twice a day but let none goe downe of aney of these waters for and ordnery sore mouth that you feare not the cankers take a fore said hearbs and boyle them in runing wate put in a good pece of roch allome and honey ::: And exelent medison for all disese of the splene Take the leaves and codes of seney the barke of and ashe tree scraped and cut maiden haire [?bc?]krish and harts tunge of the seney and ounce the kind one handfull lickrish halfe and ounce harts tunge and maiden haire each a handfull boyle all in a potell of whay to a quart first infusing the seney one empres in whay then straine it and drink 6 sponfulls morning and night ::: For The black and yelow [?f?]anders and for the greene Sickness Take a pound of suge findly beaten put therto a quarter of a pint of rose water to disolve the suger ------------------------------------------------------------ [Transcript for page 69] then put therto and ounce of fine beaten amber quarter of and oune of curell finly beaten 4 grains of amber greece brocas martis the waith of 4 drams then sture them well together and set them one a chafing dish of coles to boyle till such time that if you drope sume upon a trencher it will be hard as sone as it is could then being boyled to the hight poure it one a pye plate and let it stand till it be could this the black candy and if you keepe out the crocus martis it will be the yelow candy the black is good for the greene sickness and the yelow is good for all consumcions and to make all weake boyds stronge and breaketh all windy causes with in a quarter of and houre after the taking ::: For The weekness of the small of the back Take a handfull of balme and a handfull of clarey wash them not they must be gethered in the heat of the day then dry them in the oven and make them in to pouder that will be greene then law a new laid ege m the fire and make it as worme as it cometh from the hen and put in the ege as much of the pouders as will lye one a droad pynted knife ::: For them that are a broke Take polipodium of the oke and dry it to pouder and moysten it with rose water and mind it to the place ::: ------------------------------------------------------------ [Transcript for page 70] For a [note: smudge] Canker in the mouth Take 6 sponfulls of honey clarefied with as much water over the fire till the water be consumed all ways sturing it and when it is clarefied put ther to of the best whit vineger and a pece of koch allom as bige as a haisell nutt and a sponfull of bay salt let all thes seeth together the space of a quarter of and houre and take dry rose leaves wood bine leaves and saige of each halfe a handfull and let them all seeth together a quarter of and houre upon a chafing dish and let the pacient wash the sore and lay the leaves upon the sore and if the lickor be to thicke take faire runing water and whit vineger and a sponfull of honey to be soden together with the hearbs a fore said ::: A Cordiall to put from the hart Give 2 sponfulls of cardas water and put to it halfe a sponfull of the [f]uce of lemons and as much as a pee of metredat and as much allcermes and as much harts horne as will lye one a 2 pence so much allcermes and metridat in concerve of clove gilliflowers is very good boyle harts horne in their broth ::: Remadys for the head ache and megrom[?e?] Take of bitany camamile varven leaves picked of each a handfull stampe them and seeth them in beare or alle or for lack of beare worth in the later end of the sething put to it a litell comen brused ------------------------------------------------------------ [Transcript for page 71] the pouder of harts horne braied and the [note: corner damage makes word illegible] 2 eges and a litell safrant sture them well a bou[note: corner damage] and lay a plaister hot over the tempells this is and exelent remody for the megrome it shall be the bet[?o?] if you ade therto a litell vineger ::: For The megrome or any in postome or any other ache in the head Take 4 peney waith of the root of pelletary of spine and halfe a penny waith of spicknard and grind them and boyle them in good vineger wh[?e?][note: edge damage] it is could put ther to a sponfull of honey and a sacer of musturd and mingell them well toget[?h?]er [note: edge damage] and put in to your mouth a sponfull at at me and hould it their so longe as a man may say two creeds doe so 9 or 10 times together every time speting it out in to a vesell first after you have dined at the goinge downe of the sunne and at your going to bed and then wash your mouth and hands and goe to bed and use this 3 dayes ::: For the megrome Take a sponefull of and oxes galle a sponefull o[?f?] [note: edge damage] Aqua vite and as much [?f?]uce of house leeke put ths three to gether and heat them bloud worme and with the same wet acloth and lay it to your tempells or take bitany camamile rosmary lavender and red fenell of each a litell quantity save of the bitany more seeth them in small beare whit [note: edge damage] ------------------------------------------------------------ [Transcript for page 72] [note: edge damage] and make a plaister theirof and lay it to the tempells as hot as you may sufer it ::: For The head aChe Take the greace of a harat mingle it with honey barly meale and sorell temper them well together make it plaister wise and lay it to the templs For the megrome Take a pece of fresh befe 2 fingers broad and as longs as will reach from one eare to the other and his fore head cast pouder of cumen theron and lay it one a cloth and bind it to the forehead Gallens medions medi for the head Ache and Meagrome Take halfe and ounce of french gallingall [note: illegible mark] and ounce of ginger halfe and ounce of nutmeges a quarter of and ounce [note: smudge between u and n] of couves a peny worth waite of Anyseeds a quarter of and ounce of allicompance roots and and ounce of lickrish and and ounce of suger and beat all thes together and let the sick use this pouder first and last a sponefull at once and with in 3 dayes he shall be hole put in allso of set well cardenume and quibebs of each the waith of twelfe pence For The Weakness of the Braine ------------------------------------------------------------ [Transcript for page 73] Take a hanfull of rosmary sage ma[?g?]om [note: edge damage] ope bitaney the leaves and roots of pianey wash all the hearbs and put them in to a potell of faire water and lit them seeth together tell the one halfe be wasted then take out the hearbs and put in to the cleane water all most halfe a pint of honey clarefied let them boyle together with a drame of sticados cuitt in a linen cloth and let it boyle till the sweetness of the honey be boyled out then take out the sticadose and put therto a quarter of and ounce of sinomon 3 nutmegs well brused and put them to the same licker and seeth them together a good while and then strai[?n?]e them thorow a linen cloth and so use to drink it morning and evening ::: A Surope for the paine in the head which Cometh with the paine of the Stomack Take wormwood and bray it in a morter take the leaves and fuce out and put ther to a good quantity of honey and mingle them togther and set them one the fire and boyle them softly untill the suger be princepall in the seething put ther to and ounce of vineger and put them [note: edge damage] up when they be could ::: And oTher for the head Ache Take flowers of sticadase and lavender of each a like much 4 dra[?m?]s [note: edge damage] of margrome rosmary and bitany of each a handfull red roses halfe a handfull cloves one drame mace halfe a drame when they be all br[?i?]sed [note: edge damage] mingell them together and put them in to a linen cloth of a spane bredth then if the caus be hot sprinkle it with a litell ros water and so lay it upon the head For The Megrome Take a rose cake and wett it in oyle of benedictud and lay it to the tempells and this will ease the megrome ------------------------------------------------------------ [Transcript for page 74] [note: edge damage] the head or take for the megrome the whit of a new laid ege and bollol manick and beat then together till they be and oyle then spread it upon a cloth 4 fingers broad and bind it fast to they templs when you goe to bed ::: And other Remody for the head Make a plaster of beane flowers lineseed and oyle of camamile and for lack of that gooce greece or ducks gre ace and kube the place with a guite and then lay the pla ister hot upon it ::: Remodys For the the head full of paine Take 5 or 6 cloves beaten small put them in to a litell bage as bige as your naile lay that bage under your tunge when you goe to bed and it will aswage the paine by mor ning or take baysalt and fry it in a pan fill it spater then sprinkle it with vineger put thereto a handfull of Ros mary and [note: illegible] [?age?] hard Rosted put all thes in to a litell ba ge and lay it to the nape of your nick and when it hath laine a good while make it hot and lay it to a gaine ::: For The head ache and megrome Take a handfull of bitany and a hnffull of camamile and vervene pick them cleane and boyle them in black orth or [?alle?] for lacke their of and in the later ende of the seething put to it a litell comen brayed and the pouder of harts horne and the yelks of 2 eges a litell safrant and streve them well and lay a plaister hott over all his forehead and tempells this is and exelent medi sone for the megrone of you ade a litell vineger to it it will be the betar ::: For the litness of the head ------------------------------------------------------------ [Transcript for page 75] Take small taints of linen and dipe them in [note: edge damage] [?sinamon?] ater and put them into the nostrills of the pacient and he shall have perfet ease ::: For The megrome Take peletary of spaine and scrape the Root and put a peck of the Root in to your nostrills as deep as you can sufer it and hould your nose close with a hand or as long as you can you will blow it out with sneesing wipe it and put it in a gaine doe this 2 or 3 times ::: For The weakness of the braine Could Caus ther of Seeth Rosmary in wine and let it pacient take the smoke at his noas and keepe his head worme ::: A medison for defness and noise in the head Take [?5?] [?joynts?] of Rosemary the first tope joynt throw away and take so many [?5?] joynts till you have a handfull gr eat boyle them in a quart of Runing water to a pint th en very worme path with the water all a bout your eare and tempells bind the Rosmary to your tempells prety [?hie?] one your head doe so for [?5?] times and stope your eare with wool dipt in a [?quite?] ::: For the paine in The heade Take the iner Rinde of elder the quantity of an egethe 4 past of a quarter of a haffe pint of aquauite the bigness of a wallnut of whit wax as much of butar worme all thes and lay it to the hole of the nick behind worme th is a gaine the the next night and lay to a gaine you ------------------------------------------------------------ [Transcript for page 76] [note: edge damage] st [?lay?] it to eight nights making fresh every fr esh [note: "fresh" is line broken] other [note: "other" is added later in smaller text] night ::: And other For the same Take a pece of leanen as big as a good bige aple creme it in to a posnat put to it a sponefull of Red Rose water and as much vinegar a few dryed Rose leves boyle this to a stife poultice then spread it upon ad oth the bredth of your forehead and all most the leng ht and grate it thick one with nutmege and lay it to each tempell and one plaister one the forehead this things beyled with 2 o 3 sponefulls of Aquauite and lay it to the nicke behind is allso very good for the p aine of the head if your prove the paine of the head c ome of heat which you shall gess by thes sines if they cannot sleepe if there eyes be apt to be tender if they bee hie culered and have a quick pulce use this last medison with out aquauite or with sume other coli ng things to make them sleepe put to the same med ison the [?Fuee?] of letice womans milkek and strow on popey seedes brused with nutmege if the caus be co uld which you may perceive by the contrary of the ot her then use hot medisons for gidiness of the head drinke Cardus benadictus soden in bere or steped in beare with a litell nutemege st in it often ::: For the megrone [note: faint "W" mark] Take a bulls galle as much Aqua composative and as much senegreene beat all thes together and put it in a glass then put your fore head against ------------------------------------------------------------ [Transcript for page 77] the fire then take a linen cloth 4 dubell the lenght a nd bredth of your forehead and tempells and wet [?the?] said cloth in it and lay it to a morning and night w hen you goe to bed the space of 9 dayes ::: To Comfort the Braine Take Cow dunge and make a plaister there and bind it to a bout the head ::: For the head Take a handfull of comen seeds beaten to pouder and a handfull of Anyseeds made in to pouder a ha ndfull of great salt beaten small a handfull of whit braine then put them in a frying pan and fry them together till they be worme then take mamsey vinegere and sack and sprinckle thereon that dune put them in to a cloth and quilt in it and put it upon a cha fing dish of coales with a quantity of sack and sti ll turne it till it be allmost dry then lay it to the grefe and let the quilt be noe biger then the greefe ::: ===For and Ache that heh in the fore part of the head=== Take the white of an eye with Rose water and vineg er and sture them together and wet flaxe ther in and lay it to the fore part of the head ::: For and Ache that lyeth in all parts of the head ------------------------------------------------------------ [Transcript for page 78] Take and ege and Rost him hard and take out the yelke and then take comen and bruse it and worme it upon a tile and put it in to the ege wher the yelke was and bind it behind one the each sid of the eare ::: For the head Ache and megrome Take camamile and bruse it with a litell comen and a quantity of vineger and seeth them toget her 7 or 8 wallops till the vineger be dryed up then put them in to a linen vage of 2 fingers bredth from the one temell to the other doe this morning and night 3 or 4 dayes ad you shall find Remody wash your head sume times with mamsey boyled with Rosmary and after it is dryed with worme cloths lay one all y[?our?]head lay locks of wooll 3 or 4 thickness it is a soueren medisone and a great sharpning of the witt ::: For the morphew Take a pece of black sope or a pece of whit soap a nd lay it in urene [?nue?] made let it lye ther in till it be could then wash your face ther with and the next morning wash your face with whit wine this doe 3 or 4 times and it will helpe ::: For A Sore head or whit Scale Take shomakers threed and a Root or two of allico inpane [note: one word?] then seeth the Roots and threds in 2 gallons of of faire water till the Roots be very tender then take the fatt that will swime therof and put it into a chafer stampe one of the Roots and boyle it in the fa t of the threds of a good while then straine it thorow a ------------------------------------------------------------ [Transcript for page 79] cloth in to a porenger then let it cole and then [note: edge damage] nt the sore places 3 or 4 times ::: For The Aking of the head Take kew ground [?Fuey?] camamile mints oyle of Ros es vineger and wax fix thes together and lay it to your tempells ::: For The Same Take the water of margrome or Fuee and hould your noas in it drawing your wind to you untill the water hath entred in so your nose [?direers?] times then sudenly the ache will be gone::: For A Scald head Take a quantity of horse greace as much pigs dunge pick it very cleane then grind them in a mortor each by him selfe if ther be a halfe pound of bors grece put therto a spondefull of honey put all thes together and anoynt therwith ::: For The mould of the head that is downe Take the leaves of egremony and boyle them in honey make thereof a plaister and lay it to the mould of the head::: For The same Take sulendine and boyle it in buter and Ringe it thorow a linen cloth and put it in a box and anoynte [?y?] place therewith and after wash your had with water of sulandine ::: ------------------------------------------------------------ [Transcript for page 80] To make a man sleepe thought he be lunatick Take 3 handfulls of the Fuce of suckrey letice and as much of the Fuce of senegreene 3 sponefulls of woma ns milck 3 sponefulls fo Rose water 3 of vineger beat th em upon a chafing dish of coles then take fine flaxe an d make a plaister 3 fingers broad Reaching the forehe ad unto both the tempells wet the flaxe in the likor then take 2 drams of popy seeds brused in a morter an d strow it upon the plaister and when he is a bead lay the plaister to the fore head and tempells bind it close then take flatt bands of 3 fingers broad and there with bind him a bout each knee as hard as he may well sufer it and in his sleeping with your worme hand chafe the holowness of his feet softly with vine ger :::: For the Megrome Take house lecke and garden wormes more house leks then worms stampe them with flowre and make it p laister wise and one a fine cloth lay it to the forehe ad and tempells:::: For The head Ache Take an orenge and quarter him lay 2 peces to each tempell the Red side next your head:::: And exelent medisone for them that have the stone and canot make water Their grows in the galls of sume oxen a sertaine yelow stone sume tims in bignes of a wallnut sume what long and britell if you take of that stone and ------------------------------------------------------------ [Transcript for page 81] eat of it in your porege the waith of a scrupell o [note: illegible, edge damage] re a cording to your strenght it is a sinyeler good for [note: illegible, edge damage] ose that can of make water proved:::: A pouder for the Stone Take elder flowers befor they be thorowly blosomed and d ry them upon a papar in the snne and then put them in a bage to kepe and when you have neede to use it give it to the sick to drinke in whit wine:::: A medison For the Stone Take greene samper that groweth and make a pouder of it and let him that is trubled with the stone drinke every week of it whilst he feells paine of it or to be drunk with whit wine or take mamsey and burne it and Put to it a good quantity of allexsander beaten and drink it as hot as your may sufer it :::: For the Stone Make a posat with louige camamille and penariall:::: Splene and yelow [?Fanders?] If the yellow [?Fanders?] chanch in and ageu befor the 7 day it is euell they which have the yelow [?Fanders?] be not fu ll of wind if the liver of them which have the yelow [?Fandors?] be hard it is and eued sine :::: Of Hemroyades If the himroyades chance them that be mallaneally mad or franticke it is ladable if he which is a longe time hav e had the himroades be healed and not one last open it is to be feared lest he fall in to a consumcion or hie dropsey the himroyades are very good for such as have a malla ------------------------------------------------------------ [Transcript for page 82] lly [note: edge damage, line broken] madness or greefe in the Raines::: Of Agews Ould men be never trubled with sore agews becaus ther bodys be could allso Sharpe diseses are [?Fudyed?] on 14 dayes quartern agews in sumer be very short in a tome much longer in winter longest of all all diseses in the harvest seasen be perelus but in the springe more gented in the sumer doo chefly Raine continueall and burning feareors Agews tercion and quartarne vomotings lasks bleardnes and ulcers in the mouth and [?privv?] members all fevers which doe not mitermite and give over the third day are pereluse but if the pacient have noe fit that day ther is noe [?Feberdy?] if great could tuke hem that is day is very weeke thorow a continuall agew the outward members be very could and the miward parts be very hot and dry it is a token that that is of death hand is a sud en laske or delege in a continuall feareor if the lipes the eyes the nose or the mouth be wothen and out of fashon so that the pacient canot see nor [note: illegible mark, r in "nor" is correction] Reare therwith all his body be weake it is a sine that death is at hand if he that hath and agew doth swell very much and the dises continew it is euell for it betokneth a conuolcion disencion in the sinews and therupon 7 fits is like to continew longe the yelow [?Fanders?] coming upon him that hath and a fevore befor the 7 day is perelus sorowfull sights in Sharpe agews are to be feared unto exstreme diseses exstreme curse are nese rey the pacient must for beare meat in the fits especially in such agews as doe intermit and come by fitts::: ------------------------------------------------------------ [Transcript for page 83] Fundament Oyle of lineseed is good for all pains in the fundament::: Of Wemens Maters If a woman with child must needs be purged let that be from the 4 munth to the 7 yet chuse sreme what less but befor 4 and after seven let them Receive noe purgacions for the migher in the bearth the more perelores for the child if a womene with child be taken with any greuious dises it is death it is perelous for a woman with child to have laske she whos corse had neede to take a purgacion a woman which hath conceived a male is well colored of a femall contrary if a convolcion or faintness take a woman in the time of har flowrs it is inposable the child shold be helth full the flowrs stoping with an agew or great couto and the woman loatheth har meat she she is with child::: [note: mark, looks like started to write "F"] Of the disposisions of outward members If two great greefs doe hapen in [?diuers?] members at one time the greater taketh away the leser paine in the knees and loynes and gripings in the belly coming upon him that hath and agew doth signifie that he shall be purged downewards the sicknes shall chefly Remaine in that place which was greeved befor it begane leting of blond doe outerwardly take away paines that b egin at the back and the uce Remove to the armes we men a child never have the gout until he hath knowne a woman all kinds of gouts if the inflenacion bo quenched 40 dayes doe ende all gouts doe chefly Raine in ------------------------------------------------------------ [Transcript for page 84] [note: edge damage] inge time and harvest::: Eyes and Tears In all kinds of feavors and other diseses valentary tears be laudable but if they flowe contrary to the pac ients mind they are to be feared::: Mallancally Madness The himroyades are very good for such as have mall ically the himroyades breaking out taketh away mad ness if a man mad lafe it is ladable sine if he be very sad it is perelous if a mad man finde ease in slepin g it is good but if his raige increase after that is is to be feared::: Of Convolcions To have a convolcion with a sore wond is is dea th a convolcion is perelus to him that hath blude much if a drunken man lose his spech and have a convolcion he shall shortly he shall shortly dye he that is taken w ith a sore convolcion if he lye 4 dayes he hall esca pe a convolcion after a purgacion is perelous ::: Diseses in The Sinews All could things be noysume for the sinews bones teeth braines and for the marow in the back and un to all thos hot things are profetable and good a suden feavor helpeth the crampe a convolcione after sleepe in and agew is to be feared ::: ------------------------------------------------------------ [Transcript for page 85] Falling evell They which have the falling evel in their child hood be often healed but they pase 25 years they dye for the most part ::: Raines and Blades They that have paine in the raines after the aige of forty canot be healted they whos wrene be full of gravell be sick of the stone either in the raines or bl ades ::: Marks The rind of a sallow tree burnt and tempred with vineger and so plaistred taketh away worts and scabs in any place and agles turde anoynted and bound to the worts taketh them away take a read snaile and cut har over whart the back and recei ve the lickor that cometh ther of bloud if with salt and a plye it for it will kill all worts the milck of figes anoynted pulleth them out by the roots with out an y biting::: To Stent Bloud of a wound Stampe the kernells of haisell nutts and lay it to the wound ::: To make Teeth white that be black and yelow [note: faded] ------------------------------------------------------------ [Transcript for page 86] [note: edge damage] Take a quantity of rie flowre salt and honey mingle them to together and lay it one a pece of scarlet if you have it or [?elfe?] other cloth and rube your teeth ther wi th [note: "with" is line broken] 2 or 3 times a day and after your rubing wash yo ur [note: "your" is line broken] mouth with faire water and in 3 or 4 dayes you r [note: "your" is line broken] teeth will be whit::: To Stent Bleeding in a wound Strow one safrant one the wound being dryed to po uder [note: "pouder" is line broken] and it will stent the bleeding and allso heale it::: For the yelow [?Fanders?] or black Their was a gentell woman in Kent that was trubled with the yelow Fanders for 8 years and cold find no Remady but was hollpen with this that foloweth ta ke allycompare roots and seeth them in milck and straine it throw a pece of coten and give it to the pacient with a litell suger worme with this she was holper with in 16 days allso this medison is good for the black Fanders take the inward bar ke of the barbrey tree adn the inward barke of the holley in the in ward barke of the eldrene of each a han dfull [note: "handfull" is line broken] turmarick a peney worth ramsey 3 pints seeth all thes together till halfe be consumed th en [note: then] straine this and drinke therof morning and cu rning [note: "curning" is line broken] the quantity of 3 ounces ::: A good drying plaister Take oyle of roses 8 ounces white a read lead of each 3 ounces searious 6 drams and bololm anick litres of gould sanguis dracimos and boulde amanick of each and ounces camfer a drame ------------------------------------------------------------ [Transcript for page 87] make all these [?nuot?] alls in a pouder and [note: edge damage] mixe ith oyle and set it one a soft fire dturing it all [note:edge damage] es and let it boyle till it be a plaister liek it is good to dry up ould sores in the lege ::: For all Renches and swellings Take a pint of milck and a handfull of otmell dryed rose leaves a handfull of mellelot flowers a handfull a litell peers sewet and seeth it to pape lay it to the hurtt as hot as can sufred ::: A medison For a felone Take varges and crums of browne bread and gray sope and seeth them together till it be resenable thick then stick it one a cloth and lay it one a felone and it will both kill it and heale it ::: For a Bruse or broken Ribes Drink the pouder of stone pich with beare and it helpeth::: To make oyle of swllows Take 7 or 8 swallows a live out of the nest stamp them a live till you have broken their boans and sinews a sunder then put them into a broad mouthed glass a pint of sume what less and fill it allmost full of sallet oyle and cover the gas close that noe aire cume in nore goe out and set it in a skillet of water with a litell hay under the glass to keepe it from moving and let it ------------------------------------------------------------ [Transcript for page 88] [note: illegible] on the glass 6 hours and more and still as the waters wasts fill it againe with hott water and when it is boyled and [?oufe?] let it stand till it be could in the posnat for if you sture it befor it will break then straine it and put it in a glass ::: A Restorative to Helpe Digescione preserved orenges or orenges in surope and preserved sitarne pells of each 2 ounces concerue of roses 2 ounces ginger preserved halfe and [note: illegible] ounce of surope of mints one ounce confect in an all cermes one drame mingell all together in a morter of stone and make it in and electiary and take as much as a haisel nutt imediatly befor meat befor meat and imediatly after For the Soreness in the throat or any Swelling or hardnes it will soften and disolve it Take the roots of holly hooks made cleane and cut in small peces of camamile of vilets flowrs flowrs of mallows with the roots of roots of each one handfull boyle them in suficcint water till the water be consumed then put to it some barly flowre linesee and fenecrick well stamped and beaten of each one handfull and ounce of henes grease oyle of camamile oyle of sweet allmonds a litell to make the plaister fat if you see it will breake put in the oyle of lilleys and the roots and a few great raisons and figes leaven [?milck?] otmell ------------------------------------------------------------ [Transcript for page 89] lay safrant wheare you wold have it break a[note: illegible] poultice hott when it is broke or lanced you may rea[note: illegible] it with this take a sponefull of honey and flowers and make bater with faire water and boyle it with a pece of buter this will breake and heale a boyle for a solen throat or face beat great raisons small and put hony too them and lay worme and change it once in twelfe hours ::: For a sore throat or quinsey or swellings Take the pouder of a dogs turd honey and pepar mince them well together and worme them well and lay them to the bunch or swelling the whit of a dogs turdle dryed and made in to pouder and blowne in to the throat with a quill is the sufrenest medison for the quinseys ::: Against paine in the belly Take and drink the water of blew vilets and it will healpe also water of camamile drunke twice a day at morning and night doth the like ::: To stay the Rume Take a new brick and made him red hott against the fire and beat it to pouder very fine then fill a linen age with pouder and lay it to the nick behind ::: To stay a rume that cometh to the head or teeth aproved Lay one the defensatife plaister to the nerves of the to nick the side that aketh if you have not that redye ------------------------------------------------------------ [Transcript for page 90] [note: illegible] scraped eldern kindes heated betwene 2 tiles and sprinkle with with a quite lay it to very hott but that must not be laid to the mould of the [?hande?] but to the mould of the nick nor when you use any of thes you must not draw the rume upward with any thinge but use all puting back things as hearbs tot he restes acording as your humors are hot or could to take concerue of roses with pouder of mastick when you goe to bed is very good ::: For the Black and yellow [?fanders?] Take sulendine and fether few of each a good quantity and still them with a quanite and rose water and let it stand in the sunne 3 or 4 days then dirnk of it 3 or 4 days mornings and nights with suger all so strabry leaves and roots and all boyled in whit wineis very good for fanders being drunke ::: The surope of the five opning rots Take the roots of knee holme smallege allexsandrs fenell asparagrass or parsly wash them cleane and take out the pith take of each a like quantity and boyle them in faire runing water from a potell to a quart and straine it and to every pint of lickor put a pound of suger and boyle it to a surope ::: A water for the liver and burning fevore Take harts tunge liver worth maiden haire still them together and use to drinke of the water which will purge and purefie your liver and quench the burning of and agew ::: For a Sore ------------------------------------------------------------ [Transcript for page 91] The leaves of saige dryed and mixed [note: illegible]th ho[edge damage] is very good for a sore ::: To Stend Bleading Take the leaves of greene rew and stampe it and lay it to and it will stay presently ::: Things good for the stomack Red mints callamints saige wormwood mastick to fast often to stand after meat After walking all af [?gallingall?] comene nutmeges pepar set well ::: Things felle for the stomack All sweek things nuts ould chese milck all fryed meats to eat meat upon meat to eate of to many dishes at one time to drinke last at meat and to bead warde to eate when you are [?over?] hot Anger feare thoughts ow[note: illegible] great travell ::: For a Could To helpe it perfectly and to open the pips and for a cofe Take lickrish and any seeds and beat them to fine pouder and sift it and mingle it with concerue of read ra[note: edge damage]es prety thick and take of it when you goe to bed and in the night and other times when you find the cofe to truble you ::: For the yelow Fanders Ruberbe made in fine pouder and take in the morning as much as you will lye one a sixpence 2 or 3 mornings and it will healpe this hath holpen them that fell to casing and this did helpe the party in once taking of it ::: ------------------------------------------------------------ [Transcript for page 92] [note: edge damage] [note: illegible] lent medisone for a burne or a scald prove m[?r?] dan Take the [?merkind?] of elme and take sume thick ereme that is sweet and lay the elme rine in the creame till it hath change the culer then anoynt it theire with and it will cure it with oyt any skare remaining at first their will be a crusty scabe and all over it and then it will scale ofe and not be any skare ::: LA A For Convulcion Fits or fits of the mother Take new milck from the cow and put into it sume fine wheat flower and mingell it well together and give it to the child and if you pleas you may give it black chery water allso it is very good A good Thing for a Bruse proved for one that had a cart rune over him Take fether few and boyle it in posat drink and then dirnk a good drath and goe to bed and seet and so doe 2 or 3 times proved ::: To keep the worms from breeding and to kill them Take the bereys of elder when they are ripe and lay them in a sive and dry them after the bread is drane out and make them in to fine pouder and give a sponefull or 2 [?cuerry?] week to children in their spone meat it is and exelent thing proved For the scoury proved Wormwood dryed in the sunne and made into pouder is exclent for the scuruy mixe with it as much sugar as pouder mingle them together and take them in a morning ::: ------------------------------------------------------------ [Transcript for page 93] Caks of speret of scury grass is an escelent [note: edge damage] for the scoruy to eat ::: caks of speret of wormwood are exelent for the sucruy allso ::: Kings Evell [?Ellemorandum?] that one a pore man of sandwich had his dafter to the king for it and he said that the kings surgens first laid a faire plaister upon the sore that the king shold not be loft to come to the pacient and then she was broth to the king who laid his hand upon her face and said I tuch thee and god heale thee and then put a pece of gould hunge a ribin about har nick and after the kings surgen spread a litell plaister and laid upon the sore and gave har father as much as nutmege to renew it 4 or 5 days dayes and towld him that it was nothing but flowre and honey and that when it was spent they might make more and use it if they thought good this the pore man about a forthnight at which time he had hops that his his dafter was cured for the sore that before was filthty sore and matey was then all most dryed up ondly a litell yelow scabe upon it but she had and other bunch new cume upon har throte that they cold not tell what it shold be but they did nope that it wold goe a way memorandome after the king had hunge a pece of gould one of the kings chaplens red a praire the kinge and the rest kneeling ::: For wind or the colick Jenariall water is very exelent water if it be dubell stilled 4 or 5 tims or oftner if you plese put the water back againe one fresh hearbs 5 or 6 [note: illegible] ------------------------------------------------------------ [Transcript for page 94] And an aprovd pouder for the stone or to make on make water AE Take sume buredock seeds and dry them in the over and then make them in to fine pouder and searce it thorow fine lane or tifany and when you canot make water take as much as will lye on one shilling in a dath of posat drink of this pouder morning or evening it is very good think ::: And other for the stone proved Take the Inner skinn of the gisard of a wood pigen and dry it and make it in to fine pouder nad take as much as will lye one a grate in whit wine proved ::: And other for the stone and to make them make water proved Take the litell whit stones that are in a very ould [?coks raw?] and make them in to fine pouder and take as much as will lye one a grate in whit wine ::: For The thurdday Agew proved Take the hart of a hare when it is hot and lay it in sume carthen thing and dry it in the overn let it never be could til it be dryed or dry it by the fire and dr make it in to fine pouder and take the hole [?bert?] in posat drink and goe to bed and sweet proved EF To stew carps To Make sace For a boyled Brest of [?ueule?] ------------------------------------------------------------ [Transcript for page 95] Take a pint of claret wine store of sweet hearbs pan[note: edge damage] yelks of hard eges minced small currance capers lemon sliced suger vineger mace and cloves strong broth fryed to after and dish in claret wine::: Jan An other way for to dres uders Take the uders of ueale and perboyle and slice it a quantity of nutmeg time parsly 6 yelks of eges raw and so dip your eyes in it and fry it in clarified buter and rube the botom of the dish with a clove of garlike a litell vineger butar suger sume fryed tostes you have but thick that the uders ara fryed hash ::: Jan And other way For uders Take 8 slices of thinn cut and lard it very thick though and take a pound of butar and fry them very browne and take a quantity of cloves and [?mace?] and so stew them very well together and dish them up with the capers or spinege sipets and a bundell of sweet hearbs and 3 or 4 anchoves ::: Jan And other dish of meat and a hash hott Take the rest of your ueale and mince it with 3 marey bones and pine apell seeds with a litell grated nutmet with sume oysters onyons sweet hearbs sume yelks of hard eges and whites together and beat them together and clarefie your butar and put in your eges and dry like a tansey and so serve them up iwht your hash or other wise one a plate with a lemon squesed ------------------------------------------------------------ [Transcript for page 96] [note: edge damage] ut to suply your pipkins boyle a good hind lege of befe to change your pipkins with a lated whit wine and 3 blads of mace but scume ofe your fatt and and straine it and so it will serve you ::: Take a pound of french barly and boyle it by it selfe and shift it once then put in your muten and boyle it till it be boyled enough and when you see it is thickened enough put large mace take it up with a litell whit wine iwht raisons so serve it ::: Jan To preserve cherys D Take the fairest cherys cut ofe the tope of the stalks and take ther waith in suger lay the cherys and sugers in a bason then rinze the juce of a few cherys to melt the sugers then set them one the fire and boyle softly shake them sume tims ::: Jan A medison for a sore or canker in the mouth Take a sponefull of the juce of rosmary a sponfull of the fuce of rue two sponfulls of the juce of saige 4 sponfulls of the juce of saige wood bine eight sponefulls of honey boyle all thes together and then straine them then ade a quantity of [?rocke?] allome and boyle that to a good thickness so use that anoynting the place with a fether often ::: Jan A medison for To make one sleepe Take 4 sponfulls of good vinegar 2 sponfulls of rose water and so much plantan water 2 sponfulls of roses put as much quantity of crums of bread the pouder of one handfull of roses leves dryed as you think will make the lickor thick to lay upon a linen cloth and so lay it in lenght over the forehead and tempells from the one ere to the other let the pacient lye upon his bedd making noe noise and with in one quarter of and houre he will fall a sleep ------------------------------------------------------------ [Transcript for page 97] Jan To Make and exceding fine perfume Take 6 ounces of bengamen lay it one night in damask rose water then beat it in and put to it halfe a pound of admask rose leaves beaten allso and bray it all together then mingle it with ten grains of musk and 6 sivet then put in one ounce of whit suger findly beaten and make it in to small caks as bige as a tow pence and lay a damask rose lefe over each side of ether cake and dry them in a pan sume use to put amber greece in to them ::: Jan The most precious water and vertuest that ever was made for the sight of man woman or child Take a new lofe of whit bread that is both sowre and soft and break it hot and so put it to a potell of whit wine then you must lay a corse of sulendine in the botome of your still and then put in the lofe to the wine and then and other new lofe that is could and break that in to your afore said distilled water and then lay and nother corse of sulandine in the still and then put in your water and the bread and so distill that againe as you did the other before and put that info a faire glass and stope that and drope that into the eye and you shall find that worth the waith in gold for the vertews::: Jan To Break and heale a sore brest Take a sponefull of butar and let it boyle till it be cleare scumed then put to it a sponefull of honey and seume it likewise then put to it a sponfull of pepar stured in it then put to that as much yelow wax as and haisell nut when that is melted then put in all most a sponefull of vineger and let it boyle a litell and tak it and wet a cloth ther in and lay it all over the brest befor it be broken and after::: ------------------------------------------------------------ [Transcript for page 98] Jan To Make Warnuts artificiall Take sume of the suger plate a fore said and print it in the mould made for a wallnut carenell and yelow it over with a litell safrant water with a feather then take searced sinomom and suger as much of one as of the other work it up to past with gume dragone steped in rose water print that in a mould made of a wallnut shell and when they be both dry close them togeterh witha litell gume dragone Jan to Candy the clere rock candy Take spices and flowers and any dry suckets or any preserved frute that is dry a gaine lay them one a round wirs in and earthen pan the pan being round at the botom and broad at the tops and take as much refined suger or [?brasell?] suger pouder you must not take barbry suger maderenes they are to falt put to it as much water as will melt it that is halfe a pint to every pound and sume thing betar and when your suger is all melted take the whit of and ege and a dosen sponfulls of faire water beat it together with a brushing rot till it come to froth then put the froth from the ege in to the hot surope [note: smudging] sett it one the fire againe and boyle it till it riseth and then drope a drope or two of cole water amongst it and then set it ofe the fire and skime it then boyle it to a candy hight that is when it will draw like a thred betwene ons finger and thume then poure it seething hott in to your pan amongst your frute set it upon a c[?o?]shen in a chimny corner cover it close with a blanket one he morow poure out all the surope that will kune frome it and then set your pot in to a worme place againe to dry ------------------------------------------------------------ [Transcript for page 99] pick up your years tak ofe all your frute lay them one papers to dry then beat them ::: Jan To preserve frute greene Take pipings aprecoks peaches peare plumes while they are greene scald them in hott waters and pelle them the peaches and aprecoks scrape the fure of them then boyle them very tender then take as much suger as will make a surope to cover them then boyle them sumthing lesurably and take them up then boyle the surope untill they be sumething thick that it will buten one a dish side and when they are could put them up together ::: Jan To preserveD thes plumes when they ar ripe Take as much suger as they way and put not so much water to them as you did to the greene wons for they will yeld lickor of them selves boyle them not all together so lesurably as you did the other if you doe then surope will turne read and so when you have boyled them take them up and put them up as afor said ::: Jan To make cleare Caks Take plumes of any sort rasberys are the best put them in to a stone fuge and when they are disolved straine them thorow a faire cloth and take to a pint of that lickor a pound of suger and put to that as much water as will melt it and boyle it to a candy hight boyle the lickor in and other skillet by then put them ------------------------------------------------------------ [Transcript for page 100] put them seething hot together boyle them a litell while together with sturing with sturing and put them in to glases like marmelet boxes and set them in a worme oven or stove in a drying heat let them stand so a forth night or three weeks and let them never be could but remove them frome one worme place to and other that they may never be could they will turne in a week and let them never be could they will turne in a week beware you set them not to hott if you doe they will be tufe and turn them every day tll they be dry and they will looke very cleare canded with out and moyst with in good for the hart burning Jan To make [?quideney?] of the lickor you kept of your plumes Take a quart of that lickor and boyle it with halfe a dosen faire pipings pure and cut in to small peces then straine all the thi[?ne?]st from it and put to every pint of that lickor halfe a pound of suger and layle it till it will stand upon the back of a spone like quaking jelley then wet your moulds and put it in to them and when it all most could turne it ofe upon a wet trencher so slide it in to your box the boxe being wet all so ::: To make paste riall of any spice frute Take marmelet befor it be could and mould it up in searced suger until it come to perfect past then print it in moulds and then dry it short and sweat ::: To make any concerue of any frute or tender frut or beyes or plumes::: First disolve your plums as you did to make your past and straine it thorow lickor and pulpe and to every pound of pint of that take 3 quartrs of a pound of suger and so boyle it untill it be sume what thick ------------------------------------------------------------ [Transcript for page 101] That when you lay sume of that one a dish side it will k[note: edge damage]ne noe broder then put it up::: Jan For the obstruction of the liver and Fanders and agew Take sulendine and distill it in a could still in a quarter of a quart then put to it as much saffran as the waith of two pence and ond one drame of kuberbe one drame of stages horne one drme of lickrish 6 ounces of browne suger candy bruse thes and so boyle them together untill one quarter be wasted so straine it and drink in three times a day one sponefull at a time at what houre you pleas till it be spent::: Jan A water for the rume in the eyes Take a quart of running water one grats waith of whit compress beaten in to fine pouder put the compres in to the runing water and stope it close in a botell glass and sture it up and downe two hours the glass must not be full becaus it will be stured together the betar drope this water as ocasion shall serve sume 3 or 4 drops into both eyes in the corners next the noase this water will keep 7 dayes::: Jan A very good drink for the heat of the liver and lunges and to comfort the vitall sperets Take 3 gallons of milck from the cow sorell sinkfull strabry leaves plantan leaves colombine leaves fenell bureye sweet in argrom saxafrag mead parsly and rosmary take of each of thes hearts as much as you can graspe in your betwene your two hands except of the rosmary and of it an handfull take allso 3 ounces of caraway seeds 3 ounces of good lickrish 3 ounces of culiander seed one ounce of cloves a and mace ounces of very good nutmegs bruse the said ------------------------------------------------------------ [Transcript for page 102] [note: edge damage] arbs and pound the spices and seeds in amorter and then mingell the spice seeds and hearbs together not in a limback but in a still and sture it about once or twice n the still befor it be thurely stilled drinke of the water morning and evening a resenable drath with a litell suger::: Jan For the Cofe of the lunges Take comfry roots bitany coults foot and rose leaves of each a handfull boyle them in running water all together from a potell to a pint then straine it thorow a cleane cloth put in to the pint that was then leaft a pound of kichen suger and let it sinder in to a surope with a very temprate cole fore for halfe and houre which will produce a very pleasant surope take there of 9 sponefulls first in the morning and last at night use this as often as you see ocasion ::: Jan To Make whit leech Take a quart of creame in a bason and set that in a bason an one a chafing dish of coles and make it boyle and put in a litell rose water and two grains of musk a pece of large mace and half a nutmege and a good pece of 7 [?singlass?] then take halfe a pund of furden allmonds and beat them in a morter with a litell rose and straine and straine them in to that then let that boyle a litell and when it is could you may slice that as you will but you must let that rune thorow a strainer and if you pleas you may make sume of that in to culers as yelow greene or red your yelow must be red safrant your greene the juce of greene wheat and the red with schuchenele ::: ------------------------------------------------------------ [Transcript for page 103] Take ches curds pufs such a quantity take 3 whits of eges a litell of lowre work them together very well take a pece of a hit paper and buter it well and lay thes ingredences one it and so pufe them you may put nutmet in them and salt and when they come out pure buter one them ::: Jan To make the read balme for wounds and ulcers Take the oyle of roses omphaime which is to be had at the apoticares and pure oyle olive of cach a pint pouder of askany roots 2 ounces egremony 7 sope ueruen woodbine plantan cumfry tuttsum scabious hunting lades mantell St James orth St Johns worth yalearen of each one handfull aders tunge and seneckle of each 2 handfulls stampe the hearbs and sques out the juce and boyle it with oyle one a chafing dish of coles till it leave spatringe and sture it often then straine it from the thick drags and put it in the bason againe that it [?wa?] boyled in put to it the askany pouder and let it boyle till it be of a red bloud read culer then put in to it 3 ounces of fine mire in pouder and let it boyle a litell then take it from the fire and when it is could sture it together and put it all in a glass and stope it close and set it in the sunne the 3 hotest munths when you use it put sume of it in to a silver spone and heat it and when the cound is cleane wiped poure in a litell of your palme as hott as it can be sufred and close up the wound and lay lynt or a litell flaxe wet in the oyle over the wound and a lead plaister of that a fore kiten and if the wound be deepe put in more oyle and lay the plaister next the sore and chang the plaister once a day and it will heale it up sound it is all so good for ould sors to eat out proved flesh and make good flesh againe if you dipe fine lint in the balme ------------------------------------------------------------ [Transcript for page 104] hot and dip it ::: Jan To Make puft past Take a quart of the finest flowre and the whits of 3 eges and the yelks of too and a litell could water and so make it in to perfect past then devide drive it with a kowling pinne a broad then put one small peces of butar as bige as nuts upon it then fould it over once then drive it a broad again this doe ten times allways foulding the past and puting butar betwene every foulding you may cover any prety forced dish as florantine chery tart or piping pyes betwene that past two sheets of it ::: Jan To Make Cristall Jelley Take a knuckell of ueale and two calves feet your calves feet being flayed and scalded and boyle them in fair springe water and when they are redye to [?pette?] you may save your flesh and not boyle it to peces for it you doe so the jelly will look thick then take a wuart of the clerest of that broth and put it in to a skillet adinging ther unto ginger and whet pepar 5 hole cloves once nutmeg quartred one graine of musk put all thes hole spice in a bage and boyle them in your jelly season it with 4 ounces of suger candy and three sponefulls of rose water so let it rune thorow your jelly bage and if you wold have it of and Amber culer break your spice and let them boyle in your jelly loose ::: ------------------------------------------------------------ [Transcript for page 105] Jan To make leche of allmonds Take halfe a pound of sweet allmonds and beat them in a morter then straine them with a pint of new milek from the cow then put in to it a graine of musk 2 spunfulls of rose water 2 ounces of fine suger then waith of th[?]d hole shillings of 7 sing glass that is very whit and so boyle them then let all runne thorow a strainer then may you slice it and serve it ::: Brath Take a pound of french barly and boyle it by it selfe and shift it once then put in your muten and boyle it till it be boyled anufe and when you see it is thicke anufe put large mace take it ofe with a litell whit whine with raisons and so serve it ::: Jan To make A precious water for any sore eyes Take 3 drams of tuttifinell pouder as much alloee [?heuated?] in pouder 2 drams of fine whit suger whit rose water and whit wine of each 6 ounces mix all together in a new glass stope it close and put it in to the sunne the most part of the heat of sumer shaking it twice or thrice a day and it is finished it may be used with great benifet to the eyes that be dime sighted though they be not sore and it clears the sight 3 or 4 drops at a time is enough lye one the back till it have dune smarting ::: Jane A medison for the yelow Fanders Take a quart of the best whit wine you can get and set it upon the fire then take sume 25 of the great earth-wormes and wipe them cleane thorow a cloth and put them into ------------------------------------------------------------ [Transcript for page 106] the wine them take the waith of 3 penee of Inglish saffrant findly beaten and let them boyle the third. Part away all together then straine it thorow a fair cleane cloth and let the party drink ther of morning and evening a like worme sume 5 or 6 sponfulls of it at a time you may make it as sweet as you pleas with good whit suger::: Jan To eat out dead flesh out of any wound take two eyes and poure a way the whits take hony 2 sponfulls turpltime 2 sponefulls and boyle it till it be very thick take a litel uerdigreace and stur it till is be very greene then take it and set it to the sore whear the ded flesh is::: Jan A poultes Tak a handfull of uilet leaves one handfull of [note: Illegible: Strike through] sulendine leaves 2 handfulls of mallas boyle thes in a pint of kuning water and when they be halfe boyled and when they be halfe boyled put in halfe an ounce of oyle of lilleys and as much oyle of vilets and boyle them till the stalks and all be tender and soaply then to the place infected::: Jan A Recait for Mallancady for the winde water the pacion of the hart and weakness of the back the risinge of the lunges to open the liver and for good digescion and to stoen then all the parts of the body::: Take harts horne 2 sponfull of safrant haye a sponefull Auant Roots haye and ounce gallingall roots ------------------------------------------------------------ [Transcript for page 107] half and ounce 30 cloves 6 maces one nutmeg 2 raos of ginger halfe a spunfull of Read Sanders make all this in to pouder boyle all in theree pints of claret wineuntill a guartur of a pint be wasted then straine it and put in it 2 ounces of the surope of brown sugr candy clove gillifowrs so worme them to gether and drinke of it morning and evening luke worme a quart or of a pint all at a time untill it be ended::: Jan To Make Blamminge Take the brane of 1 capons mineed very small and take a pound of rice dry it and beat it very cleane and searce it thorow a fine searce and take a potell of creme and sume refined suger Rose waters Amber greece and graine then take sume of the creame and straine it with the brane of the capons put the rest of the creame with theris and suger sture them well that they clod not then set in one the fire whilst it is boyled and sture it it will aske 2 hours in boyling this is to be spent out of hand but if it be to be kept or for a sick body then you must make it of strong broth of veale or of muten::: Jan To Make porting all eges Take sume 4 ounces of suger refine it with rose water and then take sume 24 eges the yolks beat very well with amber greece and sume rose water then make a funell [Note: Stain] of cap paper and your suger being one the fire let [Note: Stain] your hand shake thes eges in and let one take them up with a skimer and lay them in a deepe dish with a lemond the sound fuse foundacion and garnish it up with d ------------------------------------------------------------ [Transcript for page 108] [Note: Edge damage] ed sitarns and long comfits::: Mr dicks Rocait for balls for the Rume to draw it out of the teeth proud Take a small quantety of pepar beaten very small and as much suger as pepar and mingle it well together and then make the fire pan very hott and then put the suger and peper and sture it a bout and it will looke all black and oyly and when it is very soft then make it in litell round balls balls take it in your hand and mak them when they are it is very hot in the pan and they will look as black as get if it be dune right then put one in the mouth and it will draw a way the rume very much they will sone milt therfore doe not make noemore at a time then you think you shall have ocasion for::: Jan To make past of gen away the trew way Take quinces and boyle them in there skines then scrape all the pulpe from the core straine in thorow a pece of cushen canuice take as much suger as the pulp doe way put to it twice as much water as will melt the it that is half a pint of water to every pound of suger boyle it to a candy hight dry the pulpe up on a chafinge dish of coles then put the surope and pulpe hot together boyle it with continuall sturing it untill it will lye one a pye plate even as you lay it and lune noe broder then fashon sume like letars and sume like leaves and so set your pye plate in the oven that is worme oven or stove let is stand upon two billets of wood from the oven all one night one the morow turne it and set it in the ------------------------------------------------------------ [Transcript for page 109] Same heat a gaine and cuery day and turne it full [Note: Edge damage] be [?dry?]::: MD Recait for a sace for two rabets Take one handfull of soft time that is stript from the stalks and the guers of the raets with too [Note: Illegible] choues and sume salt shred this together then put to them butar a quarter of a pound of butar mixt together put thes in the rabets belly as rye e y wings as you can then skure then up then when it is redy beat sume butor very thick and not open the bellys till it coms to the table: then you know how to order it that is stur it amonst the sace and so eat it--- St Awator for the stone and wind colicke Take saxafras and an earbe comonly growing amongst wheat, wild time fenell ashen kees philependelo [Note: Illegible: strike through] grumbell gallingall roots of each and handfull caraway seeds one ounce sweet fenell seeds any seeds lickrish of each and ounce bruse all and steepe them in a gallon of whit wine and then distill then in a limback drink of it every morning three sponfulls a gitell befor meat halfe a sponfull and a litell while after as much and all ways 3 sponefulls--- St For a Burne or a Scald Take creame and boyle it to and oyle and then anoynt the place with it ------------------------------------------------------------ [Transcript for page 110] St Against the plage Take 2 sponfulls of Red Rose water and put into it one drame of the pouder of the root of angellica worme it a [?itell?] and drink it as sone as you think your selfe ill::: st A water for the Stone Take ueruen and [?endefe?] by equall porcion and still than and this is good to break the stone:: Allso the distilled water of bitany is good to break the stone::: st A marucles comfortable water against the akinge of the stomack and the cause a woman to have natruall corces that have bene a long time stoped good for digescion against poyson or the plage or any manes a A gew the stone paine in the rains of the back and [?dineers?] other greefs Take wild Angellica one handfull egremony mugworth wormwood oucnce bitany scabiousse reckle boneworth ribworth dayseys roots and leaves brambles leaves bugell of each a handfull wash them cleane and stampe them and take 3 pints of whit wine 2 ounces of ginger findly scraped and grosly beaten stepe then all one in the wine a day and a night close covered a day and a night close covered then still all: ------------------------------------------------------------ [Transcript for page 111] together in a limback take of it on the [Note: edge damage] sponefulls and as much to bead ward and as [Note: edge damage] ch. [Note: illegible marking] in the after noone for the plage give it with a litell metredate::: st To make oyle of almonds which is good to anoynt the stomak for ther cofe and for the splene and for defness droping in to one eare 2 or 3 drops to bedward stoping the care after with a litell wood Take bitar allmonds halfe a pound blanch them and stampe them very fine wormwood 1 handfulls bruse it and then steepe them all night in halfe a pint of sallet oyle and then still it with a soft fire::: st To Disteill a cok to drink for a consumcion Take a red cock with the stones and comes of the same cock and cut it in peces and still it then take to it a quart of read wine a quart of whit wine and a quart of thick creame halfe a hunkfull of plantan leaves as much of liver worth as much of lungworth and still then alltogether in a still and drink evey morning and evening [Note: mark out] tener if you will::: st For the pills Take garlike rosted stampe it well and oyle of baye and stamp both together anoynt the ------------------------------------------------------------ [Transcript for page 112] [Note: edge damage] ae with a fether with it--- St Another Take mulley 2 handfulls may butar 2 ounces hony halfe and ounce and boyle them together till the hearbe have made the rest look greene then straine it and anoynt the place with it twice a day--- To Bring a way a dead child or After bearth proued Take safrant myre cinamon beat them into pouder and searce them take of each pouder a just proporcion and give as much as will lye one the poynt of a knife in mace beare or what you will::: If a Recaint For a pouder for a pluresey and a prouder thing in rs foswllw proued Take red poppys that grow in corn fills (Note: Marking) and dry them to pouder then take of the pouderas much as you can grasp with your thume and fore finger and put it in to dragon water or Angellica water the pouder must be searced very fine they that use this recait need not to be let bloudor pimpernrth water and let them goe to bed and sweet::: Of guideny of Cherys Take a potell of gosberys cleane picked and put in a pipkin close couexed set them in the oven with browne bread then take them out then ------------------------------------------------------------ [Transcript for page 113] let them runne thorow a cloth so long as any (Note: edge damage) (?ckor?) will runne then take 3 pound of cherys stone them put them in a postnat over the fire let them boyle a quarter of and hour then take a pound of pouder suger beaten very small put it into the posnat with the cherys then put in the surope of the gosberys let it boyle till by droping one dtope upon and other a sacer it will stand then put it in glass plats::: mf To make ould wives Take could veale and mince it very small and season it with nutmege and suger and curance and the yelks of 3 eges with the whits then take whit bread and cut them in rownd tostes and dipe them in creame and fry them in buttar you must lay the meat upon the tostes the met must not be fryed but stued onethe sofes and then put it on tostes mf A proued pouder for the Colick Take the pickles of thornbuck and dry them in the oven and make them in to fine pouder and take as much as will lye one a shilling or a G pence and put it in a sponfull of whit wine and a litell to wash it out out of its their (Note: ink mark) mouths and this will doe much good proued::: ------------------------------------------------------------ [Transcript for page 114] To make the teeth as whit as snow Take dragons bloud and rube the teeth ther with and dipe the finger in faire water and then put a hitele of pouder one it and so rude the teeth and wash the mouth with faire water and it will make it looke as whit as snow you must doe it often For Rume in the head proued to dry it up and for a cofe very good: poeton Take pouder of Rosmary pouder of bitany pouder of Amber as much of one as of the other and make them in to very fine pouder and searce it and then strow it in to the head and keep the head worme and so doe till you good::: Mullen to weare in the shos to bring them downe is very good you must weare it next the sole of the foot::: CE Whay porege good in a feavor or for children for ther breakfast in a morning Take new milk whay and then take sume great otmell and beat it very small and put it in to the whay and let it boyle till it be well boyled and keep it sturing and the time it is one the fire or eye it will curdell and then you may put in nutmeg and suger and so eat it::: Wood sorell is very good in a feuor to boyle in posat drink so it posat drink turned with orenges ------------------------------------------------------------ [Transcript for page 115] For any sore eyes FP Take the hearbe uoronacka and still it in a could still and put in it a litell whit copres in the glass when it is stilled this is good for all kind of sore eyes to drop in them or to wash them with::: The water of eye bright and wash the eyes every morning and it will cleare the sight very much and is as good a paire of spartickle for and ould woman::: Wormwood water for the could in the stomack and for the mother Take wormwood (?auoyder?) full fowre gallons of alle that is stall and strong or worth that is forthnight ould and stronge sinomon 2 ounces of grated ginger lickrish and any seeds of each and ounce bruse all together grossly then in fuse all in the alle or worth all night and then distill them in a limback::: Thus you make Angellica water and balme water and both which are good for a could stomock::: Sinammon water very comforatble and good to stay a laske Take cynaman a pound whit wine or sack a gallon bruse the sinomon grossly infuse it all night in the wine and still it with a soft fire::: A medison for the prick of a thorne Take the cawle of the fat of an hare key flower black sope and the kernells of 20 haisell nuts and beat all thes together in a morter and make a plaister ther of and lay to the care the is proued a very good medisone::: ------------------------------------------------------------ [Transcript for page 116] To kill a Tetar Take the gume of a cherey tree mingled with vineger and rube the place with it and it will destroy it cleane away::: A water comfortable To a could stomock very good against the colicke and allso for the mother Take sack a potell ginger findly scraped halfe a pound grains 2 ounces peper 2 ounces any seeds halfe and ounce sweet fenell seeds halfe and ounce calamus halfe and ounce french gallingall halfe and ounce scouruey grass 2 handfulls leckrish cleane scraped halfe and ounce bruse all thes grosly and mifuse them in the sack all night a noll then still them in a limback: then take a sponfull of this water halfe and houre befor meat and as much after is very good to mix with electuarys or consolitud drink::: To make a neats tunge pye Take a neats tongue and let it be poundred 2 or 3 days and then boyle it very well and tender and blanch it and cut it in thinn slices round then season it with nutmeg and salt and then lay butar at (Note: illegible marking) botome of your pye then lay in your meat and sume raisons of the sunne and curance and aprety quantity of butar and when it is baked put in to it a caudle made of 2 yelks of eges a litell sack or whit wine and a litell suger beat all thes together and then poure it in into your pye and so serve it::: To Make a quaking puding ------------------------------------------------------------ [Transcript for page 117] Take a leven eges and 3 white and beat them ell together and then put in a pint of very thick creame and sture it well together and season it with suger and mace beat small and a litell salt and sture it well about and then take around dish and buter it well or flowre it well and put it in the dish and then lay a round trenches over it and then tye in up in a cloth that is thick very llose and and so put it in to the pot whear you boyle your befe and let it boyle 3 or 4 hours and then turne it out in a dish and then poure one it buter and suger and rose water and a litell sinomone and poure it one the puding and serve it::: A hege hoge puding is a soft round puding made with manchat and yolks of eges and creame and nutmeg and suger and boyled and then stuck all round about with allmond sliced in thinn long slices all over the puding and butar and sack for the sace and so serve it::: To Take out the heat of a burne or a scald and a proued thing in thrule Take sume stone allone and the whit of ege and grind them well together till it is like and oyntment and aplye it very sudenly to the burn or scald and it will fetch out the fire very well and sudenly::: A pouder for the worms in children ------------------------------------------------------------ [Transcript for page 118] Take pouder of sentrey and put it in to the pape of and apell and let the child eat of it it will purge and kill the worms and clens the bloud proued let them take it 2 or 3 mornings together at the changes of the moone::: To pickell cowcombers a good way Take small cowcombers and gether them dry and then wipe them dry and cleane and then put them up with whit wine veniger and salt and dill and a few hole pepar cornes and so tye them up close from the aire::: And other way Whit win vineger and salt and dill or (?varges?) is as good to put them up with lay the dill one the top of them and typ them up very cloas from (note: illegible symbol) aire this is a good way::: you may put in sume uder in your meats tung pye if it be tender boyled and it will make your tunge pye the betar::: How to make the greene oyntment Take a pound of rue and a pound of red saige halfe a pound of wormwood half a pound of bay tops and handfull of rosmary tops 3 pounds of muten sewitt hot out of the sheep shred thes hearbs and sewett together and beat all untill it be well mingled take 4 pints of sallet oyle and mingle with it and when it is beat put it in a posnat and boyle it till the hearbs be dry and crispe take that and straine it in a pot take and ounce of oyle of spike and mingle with it::: ------------------------------------------------------------ [Transcript for page 119] A good way to dry meats tunges or hoges (Note: Edge damage) that they shall look red and eat well m y mast (Note: Edge damage) Take your tunge the largest you can get and take as much roch peter as will lye one a six pence and take your tunge and cut a litell deppe hole about the pallet betwene the 2 grisells and put in (Note: Illegible symbol) roch petar and rame it wwell in and put in a drope or too of brine after it to moysne it a litell and then salt them well and lay them in a crock very close and let them lye about a forthnight or 3 weeks till they felle pretty stife and then take them out and hang them neere the aire of the fire but not to neere the smoke and so let them hange for the space of too (Note: Illegible symbol) dayes and then boyle them and when they are could they may be eaten after this maner you may culer your vesfallye backen with this roch petar but you put must more in them then you doe in your thungs 3 or 4 tims as much and dry them in the chimny and then boyle them in hay and it will make them look red with in and black with out::: And Erelent oyntment for any bruse straine ache or swelling ------------------------------------------------------------ [Transcript for page 120] Take a pound of wormwood a pound of saige a pound of rue and halfe a pound of young bayleaves beat all thes hearbs well then take 3 pound of sheeps sewett picked from the skinns and take beat that with the hearbs till you caus no sewet to be sene then put to that a potell of the best solet oyle olifs yoy can get and mixe them well then put them in to and ear then pot well leded and new and stope that very close and tye a lether over a blader over that and burey that a yard deepe in a dunge hill 12 or 14 dayes then take that up and boyle that in the same pot very softly till the hearbs be dry then straine that and put to that oyle of spike two ounces and oyle of roses one ounce sture them well till they be nye very could and then put that in to glases and keepe that close stopt and that will keepe good for many years in must mad in fuly::: How to make quince Caks Take quinces and per boyle them and take the best from the cores and put it in a dish and set it one the coales a chafing dish of coles and keepe it sturing till it cume to be thick then take so much refined suger as the stufe wayeth being findly beaten and put a litel faire water to it and boyle it to a candy hight then put your quinces to your surope and sture them together wet and when you think it is well boyled strow fine suger one a plat and lay your stufe ther on in what fashon you pleas::: And excelent thing For the worms in children and to purge them gently Take a litel ruberbe and steepe it in beare at night and in the morning let the children drink a good drath of it and drink it 3 mornings together at the changes of the mone::: An Oyntment for and ache ------------------------------------------------------------ [Transcript for page 121] Take meats foot oyle a pint a bolocks gall wormwood bay leaves sother (Note: Illegible marking) wood of each two handfulls stampe ther in and boyle them one houre and let them stand all night then let them boyle halfe and houre then straine it worme the oyntment and anoynt the ache::: To make oyle of Turpentine which is good for a bruse or and ache or a cut laying lint wet ther in to the place Take a pound of fine turpentine lay a papar one the botom of the still so as it may goe round about the still then put in the turpentine still it with a soft fire and that which lyeth in the botome after all the oyle is out is called colly found and it is good to put in to plaisters and to make pills for the runing of the raning of the raines::: Oyle of snailes good for the crick in one backe and for aches Gather black snails about mid somer slit them in the belly long wis take out the garbege then wipe them cleane with a cloth and then still them worme the oyle a litell and anoynt the back::: For the tooth ache Dry rosmary to pouder mingle it with pepar and temper it with honey put it in a clout and lay it to the out side of the aking tooth if your tooth be holow put sume of it in to it or use burnt all one and peper in the like sort::: ------------------------------------------------------------ [Transcript for page 122] To make oyle of swallows good for aches Take a quarter of a pound of young swallows pick ofe ther fethers then draw out their guts and stompe them and boyle them with a pound of camamile stamped in halfe a pound of swines greas and a quartr of a pint of allet oyle let them seeth 2 hours and let it stand 2 dayes but take heed they burne not in the boyling then boyle them againe halfe and houre and then straine it anoynt the ache with it twice a day worme::: To make a black seare cloth good for and ould ache or for a bruse or for a plaister Take a pint of sallet oyle a quarter of a pound of sallet oyle whit lead a quartr of a pound of red lead grind it very fine camfer a quarter of and ounce boyle thes all together one a fire of chare coles keeping it stured till it be black then take it from the fire and make it up in kowells and spred it thinn upon lether and lay it too the ache let it lye a week then new spred it and lay it one againe::: For the hot goute Take horse feete and take ofe the hoofs then cut the feet in small peces boyle them well take the fut of them and lay it to with fresh may butar anoynt the greefe with this::: To make a woman have speedy delivery take orice orice beaten in to very fine pouder as much as will lye upon a six pence then take the one halfe of the fly cantharides which being likewise aswell beten ------------------------------------------------------------ [Transcript for page 123] in to pouder in corpret in into it with the on and let her drink it in a worme drath of brath this helpeth in great exstrematy::: To make a Tripe pye Take leanest trips you hang trip can get and boyle them very tender and thin shred them very fine with befe sewet and then season them as you doe your shread pyes and they will eat betar and tendorer ther befe muten or meats tungs in pys and is much used for shred pyes::: Bryled trips are very good meat they must be very good fat trips and flowre them at the first when you lay them to the fire and then flower them when you take them up and for the sace butar and veneger::: For boyle trips when your trips are cleane and well dresed roule them up like a pece of brane and so rune 2 skivells to keepe it round and then boyle them and put them in to sousing drink and when you fry them cut them in slices as think as a tripe and so fry them::: A lether pye Take a calues skinne that is about 3 weeks ou ou ld and scold the heare cleane ofe and boyle it very tender and then cut it in litell peces and put in it nutmege and mace and salt and yelks of ------------------------------------------------------------ [Transcript for page 124] hard eges and curance and Raisons of the sunne and dats and oringo Roots and canded orenge pells and sitarns and dryed cherys and Aprecoks and dryed plums then put in a good quantity of good new sweet butar and so make your pye and lyde it and bake it and when you draw it out put in a caudell mad of whit wine a cupell of the yelks of eges and suger and so serve it::: An ege pye after the french fashon Take about Twenty or thurty eges and boyle them till they be very hard and then put them [note: illegible mark] in a pye and season them with nutmeg suger and salt and a few blads of large mace and curance and Raisons of the sunne and a great quantity of new sweet butar and so bake it and serve it a good dish for lent take ondly the yolks of the egs to put in the pye::: To Souse Ells Take the great silver ells that are coth in floods are the best and sweetest ells take them and flay them and salt them 2 or 3 days and then bone them and Rowle them up like a coler of brane and sprinkle a litell nutmeg and salt as you Rowle it up and Roule it hard and sow it in a cloth and then make liker redy to souse it on take sume whit wine and a litell water and salt ------------------------------------------------------------ [Transcript for page 125] and a bundell of sweet herbs as time Rosmary [edge damage] parsly and boyle it very well and scume it very Cleane and then put in the ells and let them boyle till they be very tender and then take them ofe lickor and all and let it stand till it is could and then put them in and earthen pan lickor [note: illegible mark] and all and when they are soused then cut a color in 2 or 3 peces and set it in a dish as you doe brane and stick a Rosmary strigs in them or lorell or bays to garnish the dish and serve it with vineger this is a good way For a losness proved drink a sponfull or 2 of Repat such as you make for your ordnery cheses that which is in the bage sume of the curd and thinn together and it will stay it To Bryle or fry ells Take ells and cut ofe there heads and pull out their guts and then kearne them on day befor you eat them and then cut them in hansome peces and then fry them in good butar and put buter beat thick to them for sace and so serve them if you bryle them you may sk [edge damage] re them up Round and so bryle them hole if they bee not very bige you may cut them a litel as you doe bryled meat if you pleas let them not be flaed but when you Serve them lay the whit sids upermost and butar for sace::: ------------------------------------------------------------ [Transcript for page 126] A Recait for trouts flownders soales or samon Trowts Take a quantity of sweet oyle a litell faire water a few bay leaves a litell vieneger and clarifie it one the fire in a pan till it hath dune Rearning and so fry your fish stife and cut your saman in 6 peces and turne your fish over and over and dreane it very well then take a quantity of whit wine a litell large mace sliced ginger sume bay leaves a litell stronge broth elle and sume strong broth with the vineger with 3 or 4 lemons::: To make Chewets Take veale that is rosted and could or could capen or polet and mince any of them very fine with befe seweet then season it with nutmege and salt and suger and curance and the yelks of 2 or 3 eges and so mingle it all well together and bake it in a dish with puff past : you may make it with sweet breads of veale if you pleas Remember sume Rose water to put to it then strow suger and sorve it::: ===To make black sheeps pudings=== [Note: "Counts of Re" in margin] Take sheeps puding bloud and put to it very good milck then take fine manchat and grate it let the milk be boyled and but worne when you put it to your bloud then put in one hand full of very fine flower and season them with nutmeg and salt and sume time shread fine a not very much and the yelks of 5 or 6 eges very well beaten and 2 whits then put them in bolocks guts and tye them and boyle them put in [illegible] sewett ------------------------------------------------------------ [Transcript for page 127] you may if you pleas bake your puding st[illegible] [edge damage] issh and bake it and serve it::: To make Mrs gads saseges Take the leanest of a lege of porke and cut out all the sinews and put to it as much befe sewet shred shred it all together very fine then season it with salt and nutmege and a litell ginger and sume time shreed very fine and then put in 2 or 3 yelks of eges well beaten and but one whit to make it slipe in the guts then fill them with a tinn tunell and make them in links and so hange them in the chimny or neere the aire of the fire and then fry them or boyle them in a pan without any frying::: And other way for sasegs Take hoges flesh the butock peces and perboyle it and shreed it very fine with sume of the hogs fatt and season it well with pepar and salt and a good deale of saige and so mingle it all well together it will keep good forth might or three weeks and when you serve it worme sume in a dish and lay sipts Round the dish at the botome and so[illegible] it::: To make your hogs guts very cleane and thinn take them and scrape them very well but take great care that you doe not scrape holes in them you may scrape them as thinne as cane for your saseges they will bee never the betar and hould the the meat well an [illegible] when you bryle them you may bryle them in tinn pann ------------------------------------------------------------ [Transcript for page 128] How To make a bors flesh pye or hogs flesh pye Take the butock peces an beat it very small in a morter and pull out all the sinews then seson it with pepar and salt and then lard it with the fat of sume of your chins and then cut it in long slips about hafe and inch broad and so lay it and then lay a laine of your hogs flesh or bors flesh and then lay in your lard all one way and in longe peces cras the pye and then alaine of hoges flesh and so alaine of lard againe and so doe till the pye be full and flesh upermost let it all be well seasned with pepar and salt and then make a great Round pye and fill it with butar and make a tunell you may lay your flesh in claret wine the night befor you make your pye lay a mark shich way the meat must be cut cut it that it may be cut the cross way way the fat that it may cut well leane and fat and when it is c could it may be eaten or you may may keepe it all the crismas to come in to helpe fill the table for the second corse and when you cat it serve musturd and suger with and stick bais about it::: To make A hare pye a good way Take 2 or 3 hars and flaw them and wash them very cleane and cut the flesh from the bons ------------------------------------------------------------ [Transcript for page 129] and then beat it in a stone morter till it is very f[edge damage] and then seasone it as foloweth with pepar and nutmeg and salt and then lard it as you did your hogs flesh pye and put in good deale of buter and so bake it and when it is could eat it it is not so good hot and when you serve it serve with musturd and suger::: A goos gutt pye Take the guts of your fatt geece that you kill at crismas and then kid them and scrape and slitt them asunder and scrape them very cleane and then season them as you doe your shreed pyes or as your chathrne pyes and so make pys o them they will eat very well if they be Right dune::: To preserve one from the plage Take the Rootes of seduary other wise called settwall Rould in under your tunge from whence it will bring a litell swallowe it downe the same water and now and then eat a litell of the Root doe this every day when you have ocasion to pass thorow the stre [edge damage] whear the plage is::: The Greene drinke for the Scourvy Take handfulls of scoury grass and one handfull of water creses stampe and step them in clarefied whay all night the next morning press or straine them bould worme you may if you pleas use instead of the whay the distilled water of thes hearbs you may make the same to purge usinge the linative drinke in the place of the whay this drink cureth the scurvy and the morphe it openeth the splene and preventh burning fevors which m [edge damage] beth them fat which by Reason of the stoping of the splene doe pine away this to be taken as the drink before these drinks Retaine not their vertews much more than a week after they are made::: For The pylls Take garlck rosted stampe it well and oyle of bays and stampe it well toget [edge damage] anoynt the place with it with a fether::: ------------------------------------------------------------ [Transcript for page 130] To make teeth look very whit Take brick and make it into very fine pouders and every morning wash your mouth with claret wine and scoure your teeth with the brick and wash them clene with claret wine : you may burn brown crusts it is very good to scoure the teeth with and wash with faire water the mouth and teeth every morning it is very good or you may lay an pouder one apece of scarlet and so Rube the teeth it is very good to Rube the teeth with For any maner of fereor especially the feareror quartern... Take rew grounsell smallege Ragweed corlearia shepards purs of each on handfull stampe them very fine with halfe a handfull of bay salt and halfe a quartor of and ounce of olibunm and 2 sponfulls of a quireite bind it to the bare Rest 2 hours before the fittcoms and let it lye one till 2 hours befor the next fitt and then Renow::: For The inflemacion Ichinge of the eyes for Redness or watring Take 3 pints of spring water camfer a drame whit cores a drame put them into the said water then heat lapis calaminari [illegible letter] Red hott and quench it in the water use it this five times keeping [illegible letter] water close covered till the stone hath dune hising let it stand all night take the clerest and put in to a glass drope three drops of this worme into your eyes when you goe to bead::: For a scurfe in the head: Dom spencer Take the juce of 2 very faire lempns a quarter of a pound of salt petar beaten small put all into in to a halfe pint of the best oyle of olives in a glass botell close stoped and then set the botell in and hepe of new hors dunge mixed with straw so that it may head nine days and after anoynt the scurfe softly that it blead not once every day::: For The Liver ------------------------------------------------------------ [Transcript for page 131] Take liveer worth suckrey endefe egremony and dandelione femetary and frech barly of each and handfull lickrish brused and ounce and any seeds halfe and ounce boyle them all in 6 pints of water to 3 pints strane it and put to it a pound of suger and boyle it to a quart and drink of it morning and evening a dosen sponfulls worme it every time::: A very good poultes For any blow or straine Take camamile flours 2 handfulls daysey leaves one handfull mallows 2 handfull Ridworth a ucnce one bone worth of each one handfull boyle alltogehter in milck till the hearbs be very tender then put away the milck stampe the hearbs and boyle them in creame with as much otmell flowre as will looke very gray puting into it a good quantity of deers sewett let it boyle so a quarter of and houre or more::: Oyle of Camamile Comfortable to the Sinews good for the headache or any other ache or dropsey Take a pint of sallet oyle halfe a pound of camamile stampe it and boyle it in the oyle till it wax browne then take out the hearbs straine it in to the oyle and put in more camamile with 2 handfulls of the flowers of it let them boyle 2 hours very softly and the let it stand Removed from the fire a weeke or forthnight put in to it at the first boyling 5 or 6 sponfulls of aquivite::: A Singler Oyntment for the pallsey Take a foxe flaw him take out his guts Rid them put the fat in to his belley then shred him small and put hi into a potell of sallet oyle let it boyle halfe a day softly so as it seetheth not over then take it from the fire and let stand 2 dayes then boyle it one houre more straine it and anoynt the pallsey twice a day with it if it be in the head anoynt the hinder part of the nick if in the arme or lege anoynt all that part::: To make oyle of pompillion good for any heat or swelling it is Red or to anoynt about a wound that is Red or for any inflemacion ------------------------------------------------------------ [Transcript for page 132] Take popler leaves or buds in the springe of the yeare 2 pound water creses halfe a pound orpier a quarter of a pound henbane leaves a quarter of a pound of vilet levs half a pound of plantan leaves a quarter of a pound of brocklime a quarter of a pound of hogs greas 2 pound boyle all thes 2 howrs and let them stand Removed from the fire forthright then boyle them a gaine 2 howrs more and then straine them use this twise a day worme::: An oyntment against the scourvy or any kind of ache or swelling not cominge of inflemacinge or not loking Red Take scurygrass wormwood wallwort alias dane worth of each 2 handfulls stampe then and boyle them in a pound of swins greas till it looke greene let it stand all night and next morning set it one the fire againe till it be melted then straine it and keepe it in a conveniant pot use this oynment worme twice a day aply it to the place in a litell wooll basted to a linen cloth befor said and used together with the green drink it cureth both the black and yelow janders::: The Linetive drinke Take the wood sassafras thinn sliced 2 ounces sasafarilla slit and cut in peces a bout and inch in length one ounce let them boyle in 2 gallons of water in such a convenient vesell close covered boyling softly untill the halfe be consumed them put in lickrish 4 ounces any seeds brused halfe and ounce hermodachlis sliced halfee and ounce Camomile flowrs 3 ounces Inpithims 3 ounces and let it seeth half and houre then lastly put in thes things stickadoves and coliander seed of each halfe ------------------------------------------------------------ [Transcript for page 133] and ounce good sency and ounce then seeth it bu [edge damage] half a quarter of and houre and let it setell Removeded halfe from the fire fowre hours::: This drink cureth all the diseses of the body that cumeth of humors where of sume are thes the toth ache the bisicke the pyles aches in the shouldrs or the ioynts the french pox and all such diseses or swelling of the cods or the vains and cabiness and taking 3 dayes together once every munth it is very good against malancaly::: Take five sponfulls Together worme in the morning fasting at foure a clock in the after noone and at night going to bed not drinking in and houre after nor and houre befor nor eating::: And Oyntment very exelent against all aches and against the gout the sciatica the pallsey the pills and good to heale all wounds Take wallworth wormwood Rosmary mints scentry peletary of the wall dandelian bramble leaves bay leaves allicompane Rice and bugle of each a pound oyle of nastick 2 ounces oyle of spicknard an francomcence of each one ounce then take of the bones of horsses leges brused and boyled a quarter of a pound capons greace a quarter of a pound of s [illegible] ines greace halfe a pound stampe your hearbs and boyle them in your oyles and greace 2 hours then let them stand a week and boyle them a gaine 2 houres and then straine it anoynt the place twice a day with this oyntment worme::: A Gainst the Dropsey ------------------------------------------------------------ [Transcript for page 134] Take daneworth scourvy grass watercreses small ege brocklime wormwood lickrish any seeds with Raisons of the sunne put all these into a linen bage or boulter shred them and worke them ina vesell of new strong beare then 4 or 5 days after you may drink therof::: To Comfort Brused or weakned sinews Take swins greace stampe it camamile and boyle it there in untill it look greene or until the hearbs look blackish then take the hearbs our with a handfull of camamile flowrs and more camamille and let it boyle as befor then straine it and aplye it as befor andoynment twice a day::: For The tooth Ache Take the small twiges and leaves of yewhe one handfull boyle them well in a litell water and then put into them a sponfull of honey a pece of allome as bige as the tope of ons finger or therabouts aplye this tot he cheke a gainst the aking tooth::: For A pine and webe Take dayses honey sockells fenell bitany and three: leaved grass of each 2 handfulls and still them worm the water and drope 3 drops of it twice a day into the eyes::: For a burne or scald Take unslacked line halfe and ounce wash it in Rose water till it have noe more saviour of lime then take oyle of Roses 4 ounces and grind it with your lime untill it be very fine::: ------------------------------------------------------------ [Transcript for page 135] To Make oyle of Roses Take a pound of Roses leaves a pint or a quart of sallet oyle stampe the leaves and put them in to a glass with the oyle and set it in the sunne ten dayes then take the leaves ou a gaine and put in as many fresh leaves a gain and let them stand ten dayes more in the sunne then you may take it in and let it stand and when you will use it strained out the oyle from the leaves this oyle is good for any heat or falling or for any inflemacion worme this and anoynt the place twice a day or as often as you see caues it is all so good for a greene wound::: An oyntment For the ach of Rains of the back Take the flowrs of brome one pound hisope half a pound sothernwood halfe quarter of a pound strampe them and boyle them in a quart of whit wine till the wine be all most consumed then put in a pound of hogs greace and a quarter of a pound of pint of honey and boyle it all together 2 houres then let it stand from the fire 2 days and then set it to the fire againe and put in one once of 5 aftant [?] let it boyle one houre and then straine it use this oyntment as you did him before it is good to Recover shrunk sinews for wounds that are festred and also for many other things::: And oyntment for and Ache Take meats foots oyle a pint a bolocks gall wormwood bay leaves southernwood of each 2 handfulls stampe them and boyle them one houre and let them stand all night ------------------------------------------------------------ [Transcript for page 136] and then let them boyle halfe and houre and then straine it worme the oyntment and a noynt the ache with it twice a day::: An other for and Ache Take a Red doge that is fatt flaw him and take out his guts and Rid them put the fat into his belly and then sow him up then Rost the doge and take to and ounce of the fatt of him mastick halfe and ounce camfer a drame boyle them together straine it anoynt the place twice a day with it::: For and Ache Take whit pitch spread it upon lether as borad as will cover the aking tooth place and let it lye one till it falleth ofe doe the like the tachamehatha or corana A gainst the heat of the liver Take liverworth and lungworth of each a handrull Raisons of the sunne pick out the tones then boyle them with the hearbs in a potell of clarefied whay and when it hath boyled a littell while put in a litell Anyseeds and lickrish brused when it hath boyled and houre or sume what more fill up the potell again: and put into it half and ounce of seney and let it boyle halfe and houre longer drink of this morning and evening 4 or 5 sponfulls at a time::: For the Runing of the Rains or whites Take a quart of broune basturd plantan and clary 3 handfulls or 4 knott grass 2 handfulls [illegible letter]ep ------------------------------------------------------------ [Transcript for page 137] millefolly and bone worth of each one handfull the pit of the back of a bolock half a handfull or more dats a quarter of a pound or halfe a pound whit sanders a quarter of and ounce steepe all together all nights and in the next morning still them in a limback drinke of this bloud worme three sponfulls in the morning as much at noone and as much at night it strenghtneth the back very much::: For the Rume head ache defness and singing in the head Take pitch francomsence colighevind alies dryed turpentine commen seeds cloves and mace of equall quantity brus and boyle all together spread it upon lether make soales therof and weare them in your shoes changing them every w munth or 6 weeks::: To Make manesticriste Take halfe a pound of suger as much Rose water as will weet it thorow a quarter of and ounce of pearle or diacore [edge damage] boyle it a litell together and then being betwene hot and could you may make it in to caks::: Canded dubell yelow primRoses are very good to eat and very houlsom if they be dune well::: yelow dubell garden primRoses are a very fine sallet if they be put up with whit wine vineger and suger and so eaten for a sallet in winter::: Whit damsons are the plumes that are to be put up in spit of olives when the are green and put them up in whit wine vineger and salt or in verges and salt ------------------------------------------------------------ [Transcript for page 138] A Rice puding Take a quarter of a pound of Rice cleane picked and cleane washed then take sume curance and raisons of the sunne if you pleas and season it with nutmeg and suger and a litell salt and 3 or 4 eges and not above one whit then butar your dish and then put in the rice and then the raisons and curance and spice and eges well beaten and suger and Rose water if you pleas and then fill the dish with new milck and so bake it and strow one suger and serve it::: To make and Fresh whit poot Take whit bread cut in slisces or in sops and butar a dish well and then take a skillet of milck or creame and nutmege and suger and a litell salt and 2 or 3 yelks of eges well beaten when the milck is scalding hot scald your sops and then lay them in the dish and fill it full of sops and then put in the eges in to the milck and them poure it into the sops and so bake them and after this maner you make a whit bot of browne bread and milck and an ete or to and no suger and so bake it::: A Baked puding Take flowre and salt and faire water and so make a puding to bake and buter the dish and buter it ------------------------------------------------------------ [Transcript for page 139] when it is baked and cut cros and cross an [edge damage] eat it ::: To made a devensher devonsheep whit pott Take fine manchat and cut it in thinn slices and scald them with good milck and then butar a dish and lay in your sops of whit bread and cut them in sipets in your dish being well butred and then take sume creame or new milck and put in 4 or 5 eges and one whit let the milck boyle and then let it stand till it be could allmost and then put in the eges and Rosewater and suger and nutmege and mace if you pleas let the dish be full of manchat sops and then poure in Raisons of the sunn and curance and then poure in your milke and eges one the sops and then stick litell peces of new sweet butar about in it and then bake it and strow one suger and serve it::: A plaine sewett pudings fryed Take sume very fine flowre and as much seweet shreed very fine and mingle them well together and sume salt and an ege or 2 and sume very good milck and so wet the pudings like bater and fry them and make them in litell ons or in great ons as your like best::: if you put penariall in your baked sewet pudings or in your boyled pudings the will eat lik sheps pudings ------------------------------------------------------------ [Transcript for page 140] A dish of stewed meat of veale caled a gipsey pye Take a pece of a fillet of veale and cut it in thinn slices and put it into a dish and stew it with a litell watr and salt and a blade or two of mace and 3 or 4 pepar cornes and when it is stewed anufe put in a pece of new sweet butar and so serve it::: To stew a dish of could Rost befe Take sume thinne slices of could Rost befe and salt and leane and put it in a dish and and put it a littel faire water and a good deale of gravey of befe or of muten and sume salt and a hole onyon and 2 or 3 strigs of Rosmary and so let it stew a good while and then lay sipets of whitebread at the botome of the dish and when you serve it take out the strigs of Rosmary and so serve it::: For The tooth ache Take musturd and tye it up in a fine clout and lay it to the aking tooth and it will doe much good::: A lege of muten to eat could [illegible smudge] Take a very good large lege of muten and pouder it very well till it looks as greene as grass and then boyle it and send it in as your neats tungs with musturd and suger and dres it up with lorells or bays and eat it could::: Surope of holey berys are and exelent thing for the the cofe proved and for a chine cofe::: ------------------------------------------------------------ [Transcript for page 141] Wild jermander is and hearb that bears a very [edge damage] blew flower it is very good fo young wemen to boyle in their spone meat or in otmell caudell to bring them down::: To Make pudings of muten or veale or lame or capon or chickens or partrige or fesant a very good way AB Take any of thes sorts of meat and mince it very small and mingle it with befe seweet shreed very small then season it with cloves and mace or with nutmege and suger and eges and Rose water or sack and a litell salt and musk and amber greece if you please and curance and new milck and creame and boyle the creame take find manchat and grate it and put it in to the creame to soke the night befor you make your pudings let not the creame be to hot when you put your bread to soke in the cream then put it in to guts and tye them in litell pudings as you doe your hogs pudings you make them of bolocks guts::: To make otmell pudings Take grats and lay them a soke in millck till they be very tender and then put to them nutmeg and suger and salt and eges mace or nutmeg and Rose water and curance and new milck and cream and a litell fine man {edge damage] hat if you pleas let the creamd and milck boyle and befor you wit it to gether let the creme be but wor [edge damage] ------------------------------------------------------------ [Transcript for page 142] To make crust with out butar or any shortning for Apell pys for servants Take new milck and make it boyle and then let it be but worme and then take fine flowre and weet your crust and then make your Apell pyes and bake them you may make them of browne for servants but I think it will not stand for pyes with brims ::: To make a barly puding Take barly flowre and put to it sume befe sewet a good quantity to make it fat then put in sume salt and 3 or 4 eges the yelks and one whit and then wet it with very good milck and then make a long puding and put it in a cloth and boyle it in the befe pot ::: To Souse brane a good way Take a [?kotell?] and fill it with faire water and then put in it halfe a boshells of chised and 2 or three handfulls of salt and so boyle it well together and then put in it sume [?flit?] milck and put in halfe milck and let it boyle together and then straine it out and let it stand till it be could and then put it to your brane ::: To Souse thorneback ------------------------------------------------------------ [Transcript for page 143] Take spring water and salt and so souse y[note: edge damage] thorne back in it you must chang it often if yo[note: edge damage] keepe it very long let your thorne back be boyled well and tender with water and salt and whit wine veniger and a bundell of hearbs as time margrome and parsly and rosmary and when it is well boyled pell ofe the skinne that locks black and then put it in the sousing when it is could ::: To make Tostes or pudings Take fine manchet and cut it in round tostes and dipe them in sack and then fry them in buter and for the [?sace?] buter and sinamon and suger the bread must be cut prety thick and new bread that is not a bove a day ould is best: then lay 6 or 7 in a dish and strow suger and serve it ::: To make Tostes and other way Take whit bread that is new and light and cut them in round slices and dipe them in creame and fry them in butar and so serve them 7 or 8 in a dish ::: Shred pyes A Bolacks hart is very good to make shred pyes and hart and kidnys together shred with befe sewet is very good and season them as you doe your shred pys ::: ------------------------------------------------------------ [Transcript for page 144] To make a good renat Take a very good renat of a cow [?calfe?] and let the cafe suck a bout 2 hours befor he be killed and then take the bage and scowre it very well and then put the curd in a dish and pick it very cleane and take the curd that will cut smoth and stampe the curd very fine then straine it with creame and then scowre the bage wery well at the first with spring water of runing water then put in the curd in to the bage and creame and sume blads of large mace and a handfull of salt and 2 or 3 new laid eges that are worme and crake them a litell round and put them in the bage and then prick it with a nedell and then put it in a litell crock and kube a good deale of salt one the renat or put brine to it and cover it close ::: To Stew oysters Take largest oysters you can get and open them and save the lickor that comes from them and straine that and then set the oysters to stew in it with a blade or 2 of large mace and a litell salt and suger and nutmeg if you pleas and sume sack and and a good pece of butar and a few crums of manchet and so let it stew all well together and then serve them to the tabell lay sipets at the botom of the dish and round ::: To Stew oysters and other way ------------------------------------------------------------ [Transcript for page 145] Take good large oysters and open them and [note: edge damage]ve the licker and straine it from the gravell and then put in the oysters and stew them in it a while and then put in a litell salt and sume large mace and so let them stew a good while and then put in sume crums of manchat grated and a good pece of new butar and then lay sipets round the dish and so serve them to the table ::: small [?shrips?] guts are very good to put sasege stufe in when you fry saseges fry them in the pan with out any fat at all and so fry them browne and crupe and so serve wild Carat alle A very houlsom drink to put it in instead of hops and so boyle it in the wort it is caled dackas alle it is very good for the stone Take a gallon of the tops of wild carats to 6 gallons of wort and boyle it well ::: Another way to make it is three quarters of a pound of dackas to twenty gallons of worth and so boyle it well together and drink it as you doo alle ::: To Stew a knuckle of veale or any other veale Take veale and cut it in litell peces and if it be a knuckle chope it in litell peces and put water to it and salt and scume it cleane then put in sume blads of large mace and hole pepar cornes and when it is allmost stued put in a pece of buter and the yelks of 3 eges well beaten and put them to the meat and sture it well and serve ------------------------------------------------------------ [Transcript for page 146] To make good martlemus befe Take the thinn brest peces and salt it well for a forth [?h?] night and then hang it up and let the brine drope from it and then after your browne bread is drane out lay in sume faget sticks that are cleane and if the oven be not to hot lay in the befe to dry and put it in to the oven 2 or 3 tims and it will be dry anufe then put it in a cleane linen cloth and hange it neere the aire of the fire but not in the chimny to be smoked at all and so you may keepe it all the yeare longe good To bath the place where the gout is with brandy a litell worme is very good and then dipe a cloth of linen and lay one it and bath it often and it will give great ease proved: speret of wine is all so very good to bath for the gout or a quite is good all so ::: To one get a fall and bruse them selves that they look with bunches let them drink a good draft of beare and it will kepe it from loking black and blew and hould your hot hand one the bunch a good while and it will doe much good ::: The black plaister for the nick is very good for strains bruses and falls for [?seatues?] or any aches in the lims with great traveling proved ::: Camamile posats are very good to drink a nights for the agew and so is cardus and saige posat allso ------------------------------------------------------------ [Transcript for page 147] For Any Agewish distemper in the head or nick proved mB Take sume new milck and make a cleare posat and boyle in it a handfull of saige and a handfull of camamile and a handfull of fether few and boyle it well and then when you goe to bed [?teke it?] and sweet and it will doe great good directions good against the gout If any man or woman be trubled with the gout let them not be purged till the fitt is a goinge off if they doe purge when it is one them sume times it maks them lame in all theire lims all dayes of their lives after and sume it striks the humor to the hart and kills them sudenly and sume flys in to their heads sume times after the fit is off it is very good to purge when the fitt is one you may bathe with brandy wine or Aquavite or speret of wine or urene and bay salt and so bathe it with wollen cloths till you find eas it is a very safe thing and hath bene proved to doe much good and when paine is off laye one the black plaister and it will strenghten it beyond expectacion let the urene and bay salt boyle well together a good while and so bath with it hott ::: In a hactect feavor if the party be very hot inwardly and very could outwardly it is a sine of a consumcion and a hectect fevor: to drink Asses milk 2 or 3 tims a day is the ondly thing to recover them againe if they be not to far gone before and to have Ishew in the arme ::: For hert the over flowing of the gall take the juce of kew and drink it in beare 2 or 3 tims proved ------------------------------------------------------------ [Transcript for page 148] lady A [note: marginal] A plaister for the nick against rume or for paine in the teeth or for rume in the head cut a pece of lether as bige as the palme of ons hand and spred it and lay it to the nick and let it lye one till it fall ofe of it selfe it hath dune many strang curs for sore eyse and rumes and for the paine in the teeth and hath bene often [?proved?] ::: SB Take 2 pound of stone pitch halfe a pound of tare one pound of rosin halfe a pound of francomcence melt all thes together straine them then put in one ounce of cloves 4 ounces of olibanume halfe and ounce of safrant all redy beaten let them boyle together a litell while take it off sturing it till it be could enough to worke and wett the tabell with could water and your hands and so make it in to kowles spred it one the rufe side of lether and pack it ful of holes with a knife and lay it to the nick behind betwen the 2 shoulders below the great bons of the nick cut it of and ovell fashon the ES plaister you may plaisters allso behind the ears to draw away the rume To make french bread Take a gallon of flowre and a potell a pint is anufe of new milk of new milck and make it worme then put in to it salt as you shall think fitt and a pint of good alle yest and sture it in the milck that none of the yest be sene then put it in to the flower and have in a [?kedenes?] a dosen or more of wooden dishes ------------------------------------------------------------ [Transcript for page 149] such as your servants eat their porege in but no to hould above halfe a pint a pece becaus the loves will be to bige be sure they be very dry and kube them all with flowre about and then put your dough in to your dishes then fill them not full but when it is rise to the tope of your dishes flower your pelle very well and turne them out and set them presently in to a quick oven you must wet this with your hand it will be very softe but you must fill the dishes with your hand to if you keepe it longer then one day you must set them against the fire to make them hot in sume pane or else it will be apte to be tufe and eat tufe but if they be heat againe they will eat as well as if it weare new baked pray make not this comon for it is very good if right made it must not be weet till the oven is ney hott ::: lay it for a quarter of an houre in a worme woleen cloth by the fire ES To distill orenge water Take a gallon of the best sack 2 quarts of brandey wine 4 dosen of the best orenges cuting ofe the very thinne yelow pille and put it in to your wine and put all together in to and earthen pot stoping it very cloas set it with in the heat of the fire and after it hath stood 3 weeks or a munth distill it in an ordnery still you may draw it as stronge as you pleas but usually wee put it all together suger must be put in it ::: ------------------------------------------------------------ [Transcript for page 150] The hearb marcrey is very good for any body that is very much bound in the body to cole and moysten them or for a woman in childbed very safe you may boyle sume in hour otemell caudell or you may shred it and make porege of it and so eat it ::: For A Cofe proved Take Isope and boyle it in springe water or in runing water and then sweeten it with suger or suger candy and drink of it three times a day morning and after noone and night going to bead ::: An other for the same Take new milck and boyle sume Isope in it and so drink it at night going to bed and it will doe good ::: greene Chereys pickled up as olives are be very good and eat like olives and look like olives LA ::: Bitany dryed is very good to take a pipe or 2 at night going to bed for a great cofe and for a rume in the head and sume tims put halfe sweet margrome and halfe bitany it is a most exelent thing for rums ::: To cure Agews Verven posats are very good for and Agew take a good draft and goe to bed and sweet upon it and take it one houre befor the fitt coms it will doe much good ::: ------------------------------------------------------------ [Transcript for page 151] ES To make Saige water exelent good for the paine in the stomack or paine in the back and divers other diseses : proved Take a peck of the yongest Red Saige and cut it but not very small steepe it in 4 quarts of new milck all night in the morning make a fire in the still first then put in the saige and the milk of this quantity draw 4 quarts of water : next morning make cleane the still and put in a fore still full of fresh saige but noe milck : poure the water you draed of the saige and milck the day befor one the saige in the still and put to it one quart of sack then still it againe as longe as it will rune ::: ES A good Cordiall for mallancally wind or distempers by frythes Take morning and evening or as oft as you pleas a preserved wallnut in 3 or 4 spoonfulls of marygould water : proved lady [note: illegible] ES To make A very good greene Salve and oyntment proved often times by good wife wesens Salve of Inch Reede proved Take Isape Camamile elder yarow mallows Ribworth Clouns worth plantan seneckle all[note: illegible] allhoue Amber leafe Cutt finger St Johns worth ------------------------------------------------------------ [Transcript for page 152] Solomans Seale take a handfull of each of them and one pound of bese wax to boyle thes herbs in being first shreed small or stamped small then take 2 ounces of venes turpentime and of rossome the bignes of and ege the hearbs must not boyle in the wax above halfe and houre and when it hath boyled neigh so longe then put in the other two then straine it out with with a strainer made of a chesecloath sowed up at the corner [note: illegible] as you doe for wax and straine it in to faire water then worke it with your hands being dune with sallet oyle then put it in the skillet a gaine and melt it but let it but just boyle and poure it in to a pan and make a trine of it and before it be quit could scrape it with a knife and your hands being dune with oyle make it in to rowles but bee sure you leave noe knobes in it for it will be apte to be knobey then have in a redines a pound of fresh buttar or more that as sone as the hearbs are strained out of the wax you may put them in to the same skillet a gaine and the buter to them and let them boyle softly and houre or more till you think all the goodness be out of them then straine it thorow the same clath a gaine in to a gally pot and keepe it for a most exelent oyntment for allmost any thing I doe use if the savme draw to much to melt A litell of the oyntment amonghst the ------------------------------------------------------------ [Transcript for page 153] Salve I have dune great cures with it myself [note: edge damage] with this oyntment and salve and with the black seare cloath the wax must be melted befor the hearbs be put in and keepe it in lether this is and Aproved salve and oyntment ::: WD A good Glister for the gout or to take at any other time Take mallows marcrey pelletary of the walle camamille flowrs or camamile of each a handfull or too or of as many of them as can bee had any seeds sweet fenell seeds of each a sponfull and boyle in a quart of cleare posat drink till halfe be consumed then straine it take all this decocione 2 spunfulls of browne suger and a pece of butar and so let it be taken glisterwise and when it works take sume mace beane ES To pouder up porke to keep all the yeare A very good way The porkers which you intend to pickell up you must cut out a chine downe the back and the leges and hands which sume call the springes of porke those wee never pickell up with the other for they will not keepe so well but all the ribs and the short loynes wee pickell up cut in to peces as you think fitt for your boyling and with halfe whit salt and halfe Bay ------------------------------------------------------------ [Transcript for page 154] salt which must be a litell Brosed becaus it melteth the soner in to brine then the next day after the hoges are killed and you are sure it be could cut it out and then strow the botome of the tube with a litell salt and rube every pece with salt very well and cover it over with salt and lay it in to the tubb and so lay it as close as posabell you can and when you have covered the botome of the tubb with your peces of porke strow a handfull or two of salt over it and lay in and other laine of porke as befor and when 2 or 3 layns are layed then lay in a cloth and a boord one it and let one of your men tread one the boorde to make it lye very close and so doe till all be in then be sure the tube be very well hooped that the brine rune not out and that the cover shutt very close that noe aire goe in and if it be dune well it will be ney covered with brine the pickell in a week or a forthnight and when you spend it take it as it comes and not tumble it up and be sure when you boyle it the water must boyle a pace when it is put in or else it will eat dry and salt and you need not water it a bove 2 or 3 houres and boyle it with peas or as you pleas the porke must all be laid in the tube with the rine side downewards ::: For a great could and horsness take whit suger candy Beaten fine and spring water and infuse in it sume bitany and and then when you goe to bed sweeten it well with suger candy and drinke a good drath and slice a p?ing in it ::: stone sutt is for worms very good in fine pouder take it in the pape of and Apell 2 or 3 mornings together and it is very good for wind in young children ------------------------------------------------------------ [Transcript for page 155] And a proved thing for a pluresey to cure it with out letting bloud LCulo Take a handfull of vervene and stampe it and the whit of and ege mixe with it and a handfull of sume barly meale and so mingell it all well together and make a plaister and lay to the side whear the paine is and it will dray a way the curope bloud and cure them without leting bloud let the plaister be changed once in 12 hours and another fresh one laid one ::: let the plaister be as broad as the paine is in the side if you have not barly put flowr or meale it must be laide one flax tow wormed and a litell for the scorvey proved thing ?more Take a quarter of a pound of scorvey grass and a quarter of a pound of curance and a quarter of a pound of suger wash the curance and pick them very cleane and dry them in a clath and wash the scorvey grass very cleane and dry it in a cloth and then stampe them all in a morter together till it be beat as fine as concerve and then eat of it in the morning fasting and at 3 a clock in the morning afternoone ::: and in the morning fasting as much at a time as a warnut or a nutmeg proved Sorell water is egc very good in a fevore to drink to quench thurst wood sorell is best ::: Concerve of elder flowers are the best to take the poudr in for the dropsey the pouder is called gambodiom ::: ------------------------------------------------------------ [Transcript for page 156] good for A consumcion to restore the lungs Take thirty or forty orenges and take all the j??e side and juce but noe whit at all and put it into a pipkin and put to it as much dubell refined suger as you think will make it a good surope and so put it together in the pipkin and cover it with a pastat the tope and set it in with the browne bread and let it stand in the oven a good while and then put the clere out and put it in to glas botells and so you may keepe it all the yeare you may take it at any time when you pleas ::: a nuttmeg grated and sume crums of browne bread and make it moyst with shit wine vineger and so mingle it well together and then tye it up in a fine kage and sinell to it it is good against faintness of the hart and against fits ::: jr And exelent thing for wind in the back and side and ?ely Take camamile flowers and put a prety many in to sume good alle and so heat them hot and then sweeten the alle with whit suger candy or refined suger and drink a good draft as hot as you can and it will helpe ::: To make wiges DD Take 2 quarts of fine flower and a quarter of a pound of suger and a pint of new alle yest and halfe a pound of butar rube the butar in ------------------------------------------------------------ [Transcript for page 157] to the flower very well and so mak [note: edge damage] in [note: edge damage] past and make your wiges and put in them a quarter of an ounce of carway seeds then wash them over befor they goe [?in?] to the oven with creame and suger with a feather ::: when you boyle parsnpsparsnips mash them very small and then butar them very well with creame and butar beat together and it will make them eat very well much betar then all buter and make them looke whit ::: if you make pyes of sounds first scald them and then scrape them well and cleane and then boyle them very tender and then shreed them small and then season them as you doe your neats foot pyes and eat them hot they be not good could ::: you may lay a puff past at the botome of the dish and another one the toope and when you serve it strow on suger ::: Red herings are best if they be watred a while befor they be eat it maks them much beter ::: put in your whit pudings in sted of befe sewet marow and sitrne cut very small and allmond past and eges an curance and jack and rose water and salt and mace and musk and ambergreece and lay the guts the night befor in rose water and put in a good many yelks of eges and 2 or 3 whits and fine manchat cut in thinn slices and laid a soke the night before with sume sweet creame and new milk let it boyle and be halfe could and then put it all together till ------------------------------------------------------------ [Transcript for page 158] Surope of the liverworth is and exclent thing for the heat of the liver proved for children Take a peck of the best liverworth and pick it very cleane and wash it very cleane and then dry it in a cloth and then stampe it in a morter and then straine out the juce and then clarifie it with the whits of eges well beat then take ofe the scume very cleane and then make it as you doe other surops and give it to the child or to any other ::: Stone sutt is very good for the worms in children it must be made in very fine pouder an so make it up in to 4 or 5 pills and put sume pape of apells amongst it to make it up and then rope it up in the pap of and apell and give it them at the changes of the monne and it will doe great good give them sume warme thing to drink and houre after LA ::: [note: marginal] The To cure a sore Brest and to dry up any humor in it proved thing Take those munckepese which will look black are the best and will turne roune like a butten when they are tuched when you begin to take them at first take them and wash them in whit wine and then dry them and then begin and take them first one in a morning fasting and next morning 2 and next 3 and so doe till you have taken 9 in all and [note: edge damage] ?all againe and begin with one and doe as befor take ------------------------------------------------------------ [Transcript for page 159] them in small bere or whit wine till the humor be d [note: edge damage] up this hath cured wemens brestes which are thought incurabell ::: brome buds boyled when you gether them to pickell and boyle them and butar them as you de [note: edge damage] qgreene peas and they eat like greane peas RS ------------------------------------------------------------ [Transcript for page 160] [?]y one all your wet sweet meats papers wet in faire water and wiped with a cleane linen cloth that they may be but dampe when you lay them one and lay them very close to the sweet meats and cut litell holes in the papers or pack [?hoales?] before they be wet then [?] and other paper close over the glases and so get them in a dry place ::: If you keepe your whit marmelet of quince longe you must keepe sume surope to put one it sume times to keepe the [?culeo?] of it ::: To Cure and Agew Let the pacient drink a quart of very good claret burnt hot and drink it in the could fitt and then when the hot fit coms drink and other quart of burnt claret this hath cured di[?v?]ers [?Fpac?] Surope of Ruberbe is best if you make surope and then tye the ruberb up in a fine rage and so hang it in to the surope it is much betar then to boyle it in the surup ::: parsnips make very good [?]yes make them as you doe your skeret [?pyes?] and they will eat all most as well and they cure good to make litell pudings with or pancaks after they are tender boyled and mashed small and then mixe sume creame and eges and nutmeg and suger and one sponfull or too of very fine flowre and mixt well together and them fry them in litell pudings or in thinn pancaks and strow suger one them and serve them To make Cowslipe wine a good way Take sume faire water and raisons of the sunne [?atoned?] and a good many Cowslipe flowrs and ------------------------------------------------------------ [Transcript for page 161] so in fuse it all well together and put it in sume earthen thing and then straine it and botell it up with sume lumps of lofe suger in it ... Faire water and suger and lemone pelle boyled together is a prety drink you may boyle burn[?et?] in it if you pleas or [?burege?] or bugles or balme what hearbe you like best For Convuolcion fits Take [?m?]other time and boyle it in runing water and if you will you may sweten it with a litell suger and give it to the child often ... Lady lesters medison she gave nothing else Sume give children nothing but a litell could faire water and it hath cured them perfetly ::: A water to drink for a fevor or burning heat in and agew Take new milck worme from the cow and put it in to the still and put in as much greene egremony as will be well steped in the milck and so still it with and easey fire the first botell is the best and the next keepe by it selfe and or you may if you pleas mingell it all together it is very good water to drink in hott dis[note: line break]eses ::: A water very good for a losnes Take new milck and put in to it sume whit papar and so still them together and kepe the first water by it selfe it is the best :::: Saseges are best to be fryed in a pan that is very [?clene?] with out any frying or anything fry them browne ------------------------------------------------------------ [Transcript for page 162] A Recait to make orenge or lemone caks a very good way Lady Rivers recait Take the orenges and pull of the rinds and let them lye in water two dayes shifting the water twice a day then boyle the kindes very tender in faire water then mince drene them very well from the water then mince it small with a knife then sques in to it the juce of the orenges and pick out all the meat you can free from strings and seeds and put in to it and way it and take the waith and a quarter in doubell refined suger and wet the suger in faire water and boyle it to suger a gaine then cole it a litell then st[?i?]re in the orenges and let it stand and scald upon the fire whilst the orenges looke cleere and sinke in the surope then put them in to glases or glass plats or thinn marmelet glases and so sto[?w?] them whilst they candy over the tope then turne them out upon cleane glass plats and shape them with a knife and so keepe them with turning till they be dry enough thus yuo [note: u written above and between y and o] may make lemon caks [?ondly?] put but halfe the j[note: line break]uce of the lemons in to the [?pells?] becaus they are much fuller of juce then orenges ::: To make pallet pyes LL Take your [?befe?] [?pallets?] and boyle them very tender and then [?f?]law ofe the thick whit skins which are one them and then shred them very small with marow or befe sewe[?ft?] to make them fatt and then season them as you doe your shred pyes with cloves and mace and suger and rose water or sack and curance and raisons of the sunne stoned and cut very small and a few [?pipings?] shred small lemon pelle shred very small ------------------------------------------------------------ [Transcript for page 163] ES For a sore mouth or sore throat proved often Take 3 sponfulls of small beare 3 sponfulls of whit wine and one of rose water and sweeten it with lofe suger and wash the mouth and gurgell the throat with it often ::: For the Agew in Children ES Make a Cleare posat with alle and boyle in it longe plantarne which sume calle ribworth and give a dra[?th?] of it before the fitt coms [note: mark of 3 vertical dots] 2 sponfulls of this hearbe the juce of it and 2 sponfulls of whit wine and sweetened with suger [?I?] have cured many children of convoultion fitts ::: To Make a plaister to cure children ES that break out in their faces or any other part that wheses out with water or with other corupction or for elder people proved Take halfe a pint of good S[?a?]llet oyle and [?5?] ounces of new wax yelow wax and 3 or 4 spone fulls of red rose water and melt it one the fire and keepe it softly sturing but let it not boyle till the wax is melted and begins to sissec but let it not boyle then take it ofe the fire and continew sturing it till it is quite could and then put it in to a pott and spread it upon a cloth and lay it could whear the sore is and if it rune very much it must be dresed twice or thrice a day with ------------------------------------------------------------ [Transcript for page 164] new plaisters for if the humor folow much the plaister will grow losse then it must be wiped and fresh laid one : ES ES To Make A Sack posat with out eges Take 2 quarts of good creame and put it into a skillat and while it is could put in to it halfe a pound of suger and 2 nutmegs cut in bigg peces and halfe a dosen peces of sinomone broke so bige that you may find them to take them out of the creame when it is boyled [note: mark of 3 vertically stacked dots] then set the creame one [note: mark of 2 dashes stacked vertically] the fire and keepe ie sturing till it is taken ofe which must not be till it hath boyled a quarter of and houre [note: mark of 3 vertically stacked dots] then have in a redines halfe a pint of sacke and halfe a pint of alle worme one a chafing dish of coales in the bason you in tend to send it to the tabel in as sone as you have taken out the spice poure it softly into the bason keping it sturing all the time it is a pouring in [note: mark of 4 vertically stacked dots] then leave and sturing it and cover it close and let it stand a while and then serve it to the tabel with suger scraped a bout the bason if it be right made it is like a chese come before it is broke ::: ES To Stew a calves Chatharn and exelent good dish of stewed meat Take 2 calves chatharnes that is well clensed ------------------------------------------------------------ [Transcript for page 165] and washt : perboyle it then take it up and cut [note: edge damage (corner)] in peces as bige as the palme of your hand or ho[note: edge damage] if you pleas: put it in a pipkin or skillet that will just hould it season it with mace nutmeg and salt take a handfull of parsly and litell time a litell winter savory and sweet margrome minced together put thes hearbs to the Chathrns and a great onyon hole claret wine or strong broth as much as will cover it let all thes stew till the meat be enough then have a leere of the yelks of 6 eges or more a cordinge to the discresion of the cooks a litell vineger and butar and sume [?A?]nc hoves disolved shake all thes together and mak it resenable thick so put it upon sipets and serve it up ::: ES The Lady Hewyets Cordiall water for all could diseses to stay the rume the heacket to comfort the stomack the sperets the head the heart the plage the measells the small poxe the palsey the dropsey and the consumcion of the lunges and for the colicke and to increace paine in labor and in other pains when they are laid if they have to much it will stope them if they have bene stoped it will bring them downe and good to bring a way the After bearth ------------------------------------------------------------ [Transcript for page 166] Take komon wormwood sage bitany speare mints unset isope sett well time and mother time balme penariall sanicle sulendine water creses hartsease fill daises flowrs leaves and roots lavender Angellica [?j?]armander callamints Tamirice coults foote cardus benadictus Avince valarium wild margrome saxafrade pellatory of the wall pimpernell vervene parsly rosmary savorey scabious egremonye of all thes an handfull picked a quarter of a peck of rosmary flowrs halfe a pack of cowslipe flowers halfe a peck of red roses of camamile maiden haire sweet margrome panton comfry yarow and kew as much of thes as shall remaine being picked out of and handfull of and handfull of each then of aromaticom rosarium three dram spicknard three dramas elicompane dryed callymius Aromaticus gallingalle quibibs cardonume graines pep lyguamallos ruberb sliced small veronica junip Beryes [?ros?]ye of each of thes to drams ondly of the junip berys but one drame then ginger sinomon cloves mace nutmege me lilot flowrs of each of them to drams then take fenell seede parsly seede Anyseeds caraway seeds of each to drams one ounce ------------------------------------------------------------ [Transcript for page 167] of chyna roots and halfe and ounce of sa[note: edge damage]frase which must be cut in to small peces a quarter of a pound of harts horne shaved or scraped so all yours druges spices and seeds being beat sume what grosse and all your hearbs being washed runge in a cloth and shred put them all in to and earthen pott with two gallons of the best and strongest shery sack to steepe all night your drugges spices and seeds to be put in the midest of the hearbs then when you still which must be the next day : out of the holes quantity you must draw a quart of the first which is the best then a pint which is the second next in goodness then mingell them three pints together which is the useall water and if it prove to stronge put a litell more of the weaker sort to it the third and last sort is for the other uses as heare after you must A[?r?]omati[?r?]e each pottell of your first usueall and drinking water with thirty grains of b[?e?]zar twenty fowre graines of musk twenty grains of Ambergree[?co?] one pound of suger candy 2 drams of curell 2 drams of pearle and one drame ------------------------------------------------------------ [Transcript for page 168] of Amber all must be beaten very small and must be stured [?ea] day till it be all disolved ::: A good dish of meat wm A fillet of veale and stope it with oysters and Anchoves and befe seweft and sweet hearbs as time and and sweet margrome and parsly and a litell winter savery shred the oysters and anchoves and sewet and hearbs and stope it very well with it and paper it up and rost it well and for the sace sume butar beat very thick and so serve it For the falling Sicknes Take the flowrs of piany of bitany of thyme of each a handful flowers of lavender c[?o?]led stichudus one ounce muskadine a potell bruse your hearbs and put them with the wine into a glass botell and boyle it in seething water 3 houres then still it in a still of glass puting to it diaber one drame diamusele dulcis ohe drame diacorall one drame cynamone halfd hage a drame an ounce grosly beaten and long pepar hage and ounce take of thes in the morning 2 sponfulls in the afternoone one sponfull and when you goe to bed 2 sponfulls ::: A good mouth water for any sore mouth Take plantan water and surope of vilets and 3 or 4 drops of oyle of vitrall and wash and gargell with ::: ------------------------------------------------------------ [Transcript for page 169] milk water good to drink in a fever or for any surfet or for any thing that lyeth in the stomack Take a gallon 2 quarts of new milk and infuse in it sum wormwood and spare mints and rew and eardus and in the morning still it with and easey fire next day put pack the water againe one fresh hearbs and still it againe ::: To make mock sider Take pure spring water and put in to it a bout a galon of sider very good sound pipings and cut them in quarters and boyle them well in a neat or thinn bage that the strenght may be out then botell it up with lofe suger when it is could let it be well strained first if it be well done it is a very prety drink Stepony Take faire water and raisons of the sune stoned and lemon and lofe suger and let it infuse in and earthen pot close covered till the sweetnes be out of the raisons then straine it and botell it up it is a very prety drink ::: poppey water exclent in a surfet to take to caus rest and to to turne it up or downe docter quart[?]ans recait Take red poppys that growe in corne fills and sift them from the seeds very cleane and then infuse ------------------------------------------------------------ [Transcript for page 170] And a proved thing to take away the raiging paine of the gout in any place in a short time proved by mrs Smith and mr D and mr po Take a shipe and kill it as neere the party as may be that a pece of the skinne wooll and all be taken ofe as hott as you can posobell take it ofe then take a pece as bige just as the place wheare the paine is and clape it to it as hot as you can and bind it ane close to the place and pine a clothe about it and let it lye ane 24 hours and then take it ofe and put sume thing to the place to keepe it worme for it will draw it a litell ::: To bath the place that is in great paine with the gout with brandy wine is and exelent thing and will not strick the humor up but ondly strenghten the parts and open the pores proved ::: To Bathe with urene and bay salt boyled very well together and so bath it as hot as posabele they can posable in dure it very often with whit flanell and dip a pece in and rope it about the place and bath it often this hath bene proved to doe good but noe harme at all you may lay your thinne creame cheses or slipe coat cheses in dry cleane clothes and change the cloths every day or once in 2 days remember to put sume water in your slipe cots you may lay them in grass if you pleas ::: ------------------------------------------------------------ [Transcript for page 171] A recait to stew pigens from my cosen thornwell When the pigens are dresed save the livers and hartes shread them very small then take twice the quantity of befe sewett if you have marow les will serve season it with pepar and salt and a litell nutmege sume sweet margrome and other sweet hearbs but not to much of them then mingle all up with a few crums of whit bread and the yelke of and ege so style your pigens in the brestes betwene the skinnes and flesh : if you have any meat left you may make it up in balles then cut some backen in thinn slices the bignes of rashers and lay under every pigen a slice with the brest downwards then cover them with water with a hole onyon and sume hole pepare when they are stued anufe then make a hole in the midell of the pan and put in a good pece of butar and so cadell it up thick then dish your pigens with the backen one them and poure the sace one them : you may leave out the bread and ege if you pleas in the stufing ondly make up the balls with it thus seasened you may put them in a [?]ye or bake them in a dish with past leaving out the backen ::: the cadling of it up thick is to put to it when it is redy to send in sume yelks of eges and butar beat very thick and so poured one the pigens ::: To pickell coucombers a good way: Anne Take your coucombers and wipe them cleane and take a crock and lay at the botome sume dill and then your coucombers and then a laine of vine leaves and then coucombrs and at the tope dill and then fill it up w[note: edge damage] wine vineger and salt and a few hole pepar ------------------------------------------------------------ [Transcript for page 172] A surfet water much used by the Lady Ewisden Take 4 good handfulls of cardus and 2 of balme and as much of spare mints and 2 of wormwood and shred them together and put to them a galon of new milck and let them steepe all night and still them the next day in a could still with a slow fire and lift up the still often at one side and sture it from the fire botome with a spone for burning and of this quantity you may draw 3 quarts of water and you may let it rune till it runs begins to come soure : but the last will keepe worst and must be spent out first you may drink it with suger or suger candy or sweeten it with aney surope you please but surope of orenges is most used in fevors and you may drink a good drath of it at a time and as often as you pleas and so for any illness in the stomack and good for children to ::: or you may put in a litell diascordiam in it if you pleas it is very good or metridatat it is good to drink in a morning after hard drinking A Recait for a Cofe proved D H Take 3 sheeps harts wash them and pick them cleane then take the waith in lofe suger then put the suger into and earthen pot and lay 3 rosmary sticks cross the crock to lay the harts one that they do not tuch the suger then put ------------------------------------------------------------ [Transcript for page 173] a pece of past one the tope of the crock and [note: edge damage] it in to the oven with the browne bread and wh[note: edge damage] you take it out of the oven take the harts out and the sticks and then straine it out and put it in a botell and keepe it for your use you may take a sponefull or too at a time at any time when the cofe trubleth you proved thing ::: ES An exelent thing for the chine cofe or hooping cofe proved D H Take 2 good handfulls of saige of Jerusalem and take a quart of water and wash the saige of Jeruselem cleane and put it into the water and boyle it till it coms to a pint or les[note: edge damage] then straine it out and then put into it browne suger candy and make it very sweet and so put it in a botell together and then when the cofe turbleth you take sume of it or at any time ::: A water for the face ED Take cowcombers and pare them and cut them in thin slices and still them in a could still and keep it to wash the face with it is very good For a bunch in the brest to disolve it proved Take flax and lay it upon the sore place and keepe flaxe continually to it and it will never let it come to any cancer or kings evil which [note: bottom edge damage] [?] wise it [?might come to in time it?] [?] [?] ------------------------------------------------------------ [Transcript for page 174] To pickell Turnups for winter sallets a good way ES Take your pickell which you make for your figes will serve your own turnups if it be boyled : but the dill must be left out ondly take the yongest and the smallest turnups when the pickell is redey could and pare them and slice them as thinn as you can in round slices as you doe friters and put them in to the pickell and let them be covered over in it and lay them out as you pleas in sallets or if you pleas in a grand sallet as you doe your other things ::: To pickell Small greene figes for salets a very good way ES Take the young figes which are about micklemus and take ofe their striges and set them one the fire and let them scald or boyle softly till they be tender and keepe them close covered that they may be greene and when they be soe then lay them one a cloth to dry and be quit could then have your pickell redy to put them in which must be made with water and salt furst boyled and scumed and white wine vineger put to it and when it is could put in your figes with dill betwene them and cover them one the tope with dill : this strigs as they grow : you may put them in such pickl ------------------------------------------------------------ [Transcript for page 175] as you doe your coucombers or as you doe you[note: edge damage] samper I beleve will doe well but the grenor they looke the betar but the topes of the dill with the seeds must be put in to them sume hould that the boyling of the pickell maks things looke grenest and keeps best ::: An exelent recait for the stone taught by a Jew to a gentellman who gave it to Sir John Wilams ES Still hearbe grace twice thorow a could still and keepe the water and drinke three sponfulls of it every morning with a litell suger for 3 mornings next befor the full of the monne : and fast one houre after it and observe and obseerv this custome constantly this Sr John Williams drank and found great good in it ::: sweeten the water with suger candy it is the beter than suger An exelent remady for a rupture ES Take 4 peny worth of sauguis drago[?ri?]s which is dragons blood and 4 penyworth of olibanum beat them into fine pouder and mingell them together and put them into to them 3 sponfulls of fine wheat flowre mixe them together and put them into a pint of whit wine and let the party drink 2 sponfulls at a time of it twice a day morning and evening before you poure it out ------------------------------------------------------------ [Transcript for page 176] drink shake the botell that it may be well mingled and drinke it till it be all out the party must all the time before and after the drinking of this water weare a trusse to keep up the rupture till the place be groune up and they must lye as much one their bucks as they cane and fast and houre after they drink the pouder : probutom est ::: The making a lea[?]e is nothing but the yelks of eges and sume of the lickor it is stued in and butar and all beat well together till it bee prety thick and then poure it one the stued pigens : and sume tims in sume things whit wine veniger and sume times whit wine if the recaits menshen it and let it be very well shaked together to make it thick when it is put to the meat before it is dished out or ife it be a fricksey made in a frying pan then it must be put in theire and shaked together till it be thick but not held over the fire for then the eges will be hard but a very litell while for the heat of the meat and the pan will doe it ::: How to make fowlls very fat a very good way [?An?] thing Take your chickens or polets or capons and ------------------------------------------------------------ [Transcript for page 177] put them in a coope with in dores that they may set very worme and be kept very clenly and give[note: edge damage] them barly meale wet with muten broth or befe broth sift the chisell out of the meale and wet it fresh and fresh give it to them allways worme and if you pleas you may put in their meat sume corse kichen suger it will make them fat the betar give them beare to drinke or water ::: For the gout of the feet lay one a plaister of hott cow dung to the feet proved For the scurvey proved Take the tops of rosmary and time and steepe it in beare over night and in the morning drinke a drath of the beare Doctor benbrock recait To make surope of Orenges you must take the cleere juce of the orenges and put to it suger to make it sweet and so botell it up and stope it close if you pleas to put 2 or 3 drops of oyle the best and put it one the top of the botell and it will keep it from moulding ::: And exelent medison for a Cofe proved Take 6 ounces of honey and one ounce and a halfe of pouder of allecompane one ounce of pouder of licresh one ounce of pouder of any seeds one ounce of pouder of browne suger candy and as much pouder of brimstone as will lye one a six pence halfe and ounce of pouder surope of coults foot halfe and ounce of surope of ------------------------------------------------------------ [Transcript for page 178] [Note: edge damage] [m]aiden hairz halfe and ounce of surope of jsope half and ounce of surope of lickrish then mixe them all together and set them one the fire and let them stew gintly together then take the quantity of a small nut at night going to bed and the like quantity in the morning 2 hours befor they rise in the morning = this surope cured a child that was trubled with it for many years a great cofe and this suropes = and poudrs cured it when noe other things wold when you pickel coucombrs if you find them more lily put in a litel Allome beat small into the crock and it will. fetch them a gaine and make them keepe longer Anne Bucher recait ::: To Dry figes a good way Take 12 figes pare them and boyle them very tender the take a pound of suger lay halfe of it in to a bason and lay them one by one and strow the rest one them let them stand till it be all melted and set them upon the coles till they be scalding hott so doe till the surope be dryed up ::: For defness an aproved thing Take the ayle of hege hoges and drope in to the eare and stop it with a litel wooll this hath cured them that have bene very defe [note: water damage/added later/ink different or discolored] put a litel juce of bituny in to the ayle and mix it ------------------------------------------------------------ [Transcript for page 179] For a very sore throat or a rume that falls from the nea[note: edge damage] take sume fine wooll and pick it cleane and then buter it well and then lay it to the throat frome one eare to the other and bind a cloth over it very worme and this is very good for a horseness or great could you may pu[t] [note: edge damage] the wooll one with out butar it will doe well. [note: initials] [?LA?] To break an inpostome in the stomack to fret the bage Drink in the morning fasting a drath of whit wine vineger and fast a while after it [a]proved thing For stoping in the stomack or a short breath proved Swallow downe 3 or 4 cloves of garlick in the morning fasting proved ::: purslen water is very good to washe the mouth with for the scovery or heat in the mouth proved [note: initials or mark] ::: For the freshes in young children let the childs mouth be often be wipedor wetwithe the clout that the childs urene is wet with and put upon the cloth that is wet a litell clarified Honey a very litell and doe it often and it will doe much good ::: An other for the freshes in children give them often surope of mullberys and plantan water mingled together and wash their mouths often therwith ::: ------------------------------------------------------------ [Transcript for page 180] Exelent pills for the head Take mastick 3 scruple olibinume one scruple spiret of rosmary 3 drapps make thes in to 6 pills out of which take 2 every other night taking the bigness of a wallnut of concerve of rosmary flowrs and london treckle mixed together every morning with oxamell of squills ::: put in to your fine hoges pudings sitern pell and dats shred them small and eges and rose water and fine manchat and mace and cloves and sume Amond past and a few curance and musk and Ambergreece and so you must in your Almond pudings and a litell fine manchet soked in creme put in sume creme in to all your fine pudings and + alitell sack and in sted of sewet put in to all your fine pudings marow ::: lay the guts in rose water the night befor you use them and scrape and slime them well that they be very Cleane ::: A water lik small Ackamirabeles when you have strained out your in gredences from the red surfet water in fuse it in stronge beare or alle and still it it is a very good water or you may only infuse it and then when you think the strenght is all out straine it out and botell it up it will be good water A good dish of meat young chickens boyled with young french beans and the ben laid one the chickens well butred the buter being beat thick one the coles with a litell faire water ::: ------------------------------------------------------------ [Transcript for page 181] To break an in posthume bage and to drive it downe wards : it is all soe good for them that are short winded or have a rusling in their throte this hath ben proved By Mrs Sanders Take 3 ounces of whit suger candey a stick of lickrish thinn sliced as much as one of your fingers Anyseeds ::: one sponfull halfe and ounce of lapis prenella put all thes in to a fine linen cloth and boyle them in 3 quarts of water till halfe be consumed keeping it still skummed drink 7 or 8 sponfulls when you goe to bed and as much in the morning fasting it is good at all tims but at mealls but best to be taken last at night For stoping of the stomack and good against a consumcion of the lungs Take jsope and infuse it in faire water for 2 or 3 days and set it one the embres that it may keepe it hott but not boyle and put in fresh jsope 3 times and then straine it our and boyle it with lofe suger to a good surope and then take sume at night going to bed or at any time ::: A proved water for breaking out in the face proved by gg of Ear Take straberys and ------------------------------------------------------------ [Transcript for page 182] H A purge Surope of roses and sucrice compounded with ruberb and A grig 4 or 5 sponfulls H A pill for the head 5 drams of allos suctrina 2 drams of choise mastick one drame and a halfe of a grig one ounce of surope of roses AA A medison for the biting of a mad doge Take unset jsope and a pece of krusty backen and bay salt and beat it all very well together and then lay it one the sore and it will heale it For the stomack and stopings Take balme water and penariall water and mingle them together and sweeten it and drinke a good drath of it it is very good [note: signature/initials] [note: circled H] For The griping of the gutts proved Take sume [k/r]osmary and boyle it in a quart of new milek and let it boyle till it be halfe boyled a way and then brew it well with butar and sugar and so drink a good drath of it ::: A green oyntment to be made in may it is good for and ache and for aney Agewish swelling and paine in the limes whear their is noe skinne broak and for a spraine this was the lady clarks recait gave to Mrs Dre ------------------------------------------------------------ [Transcript for page 183] Take halfe a pound of the young shoots or top of bays but if you canot have them take the leaves of bayes take halfe a pound of wormwood and one pound of saige one pound of rew and three pound of good muten sewet shred very small and the hearbs must be beaten all severall and when they are beat once over then they must be beat a gaine and the sewet must be beaten with the hearbs that you may not see the sewett at all and when you have dune so take a quart of good oyle and mixe with it and when you have dune so then let it stand 9 days then boyle it six howers then put in foure ounces of oyle of spike amongst it then let it boyle 2 houres more and then straine it out in to gally pots it must bee boyled in a brass pot ::: Concerve of bureg flowers are an exelent cordiall in fevors To wash the face to take away the red spots of the small pox Take biter allmons and lay them in spring water till they will blanch then stampe them in a morter and put to them a litell spring water to kepe them from oyling and beat them very small and then straine it out ------------------------------------------------------------ [Transcript for page 184] that it may look like creame and put ir up in a glass botell and wash the face with it a nights this was tought by a poticary: you must put spring water amongst it to make it look like creame::: A good thing to wash the face with at any time ordinarily [note: initials L.S] Take bitar allmons and blanch them an beat them very fine puting a litell sack sume times to them and then straine it with a litell more sack that it may looke like allmond milck and then wash the face with it ::: And other wash for the face Take sack and new milck and wash the face with it nights and mornings [note: initials L.C] To make orenge chips [note: initials L.S] Take your oreng pells and lay them a water till all the biternes is out and change the water often then boyle them in a linen bag till they be very tender then take them and let the water drene cleane from them then take suger and wet it with faire water and boyle it allmost ------------------------------------------------------------ [Transcript for page 185] to a candy hight you must pare a way all o[f] whit from the pells and cut them in chips then put them in to the surope and let them boyle a litell and then set them by till an the next day and then boyle them againe and then lay them out one glas plats and lay them in a stove or in the sunne: let the pells be so tender at first that you may rune a straw thorow them after they are boyled in the water this is a good way it must be dubell refined suger the must be dune [?to?] [note: edge damage] To make quince caks looke with a fine glas and look sparkling or any other caks a very good way Take the purest whit suger candy that can be goten and beat it very fine and put it in to a pece of fine tifany and when you turne any caks out of your glases doe a litell over your caks thorow the tifany and then set them in to a stone and then doe them one the other side how To make Jumballs of barborys or of respres or of red curance or of: gosberys or of aprecoks or of any: frute you pleas they are a prety things Take the juce of any of the fruts and wet dubell: duball refined suger with the juce and make it in ------------------------------------------------------------ [Transcript for page 186] past and beat the suger first and sift it thorow fine lane or tifany and then mak it in to past and then in to litell knots as small as a straw and lay them one glases or whit carthen dishes put in a litell [?gume?] [?qunce?] To make the teeth whit Take a mallow root and rube the teeth well with it but let it be cleane first then wash the mouth with whit wine or whit wine and water together or whit wine vinger and Water::: To make the teeth whit and to strenghten the teeth and gums Take sume bould allmanick and cloves and make then in to fine pouder and scarce it thorow a fine searcer and mixe a litell pure huney with it and so rube the teeth and gumes with it every morning and wash the mouth with whit wine or claret wine or whit wine vinegar [note: continuation of Jumball] when you make litell small jumballs you may wet the suger with the juce of aprecoks and let it boyle a litell and then make it up in rowlls as small as a stra and make them up with fin suger dubell refined::: To Rost a gigat of muten Cut out the gigat Cut halfe the loyne to the lege and then draw the uper side with a litell time parsly ------------------------------------------------------------ [Transcript for page 187] An a proved thing to keepe back a fitt of the gout for a longe time proved Mr W Take bay salt and beat it very fine and t[hen] [note:edge damage] quilt it in to the [strike through of] sole of your socks and so weare it to the soles of your feet and quilt fresh every 3 or 4 dayes and weare it for a long time and you will find it will draw aw[ay] [note:edge damage] a great deal of the goutish humor and doe a great deale of good::: An a proved thing for a pluresey [note: initials] CR Take soft durt such as lyes in the streets and mak a cake of it and brile it very well one a grigirne and then lay it very hot to the side and when that is could lay one and other and so doe till you find eas [note: continuation of an earlier recipe] hoges tunges may be dryed ondly with whit salt and laid close till they be stife and salt and then hang them up in the chimney corner but not to hoott but that they may dry lesurably and they will look very black with out and red with in: Mrs S ::: A very good thing for the sleepey dises in the head . the lethersey or . perplexsey proved by one that cold not doe any thing all most but sleepe Take in the morning fasting one good spondfull of musturd with a litell suger in it take it 3 mornings together and it is goo[d] [note: edge damage) ------------------------------------------------------------ [Transcript for page 188] An a proved thing for the dropsey Take sume dwarfe elder and boyle sume of the leves sume posat made with whit wine and the curd cane taken out and boyle it very well and if it bee in the winter then boyle sume of the root in it and drink halfe a pint at a time in the morning fasting and as much at night going to bed and it will doe great good::: An aproved thing for the falling sickness or convolcion fitts Take the maw of a hare with all that is in it and dry it in and oven after the bread is draen out and mak it in to fine pouder and searce it and then give as much as will lye one a sixpene to the party and fast after it::: A aproved thing for the splene in and exstreme fit of it Take 2 or 3 drops of oyle of Jeneper berys in a drath of bear and fast after it::: How To make very good strong musturd Take very good seed and dry it in the oven well an then beat it in a stone morter till it be very fine and then sift it thorow a fine sive and then put it in to a pott and then put in to the pot to it one hole ------------------------------------------------------------ [Transcript for page 189] oynon and a pece of hors radish root clean[e] [note: edge damage] and scrapt a litell pece hole and salt and[d] [note: edge damage] grose pepar and then wet it with whit wi[ne] [note:edge damage] vineger till it be a good thickness to your lik[ing] [note: edge damage] and then stope the pot very close and furst stu [note: edge damage] and mingle it all very well together and the ould it is the betar it is : this is as good a sort of m[u]sturd [note: edge damage] as can be mad::: How To make frute Bisket Take your plums and put them in to a stone pot and set them a boyling in a pot of water and st [note: edge damage] the pot whear the water frute is very close and then le[t] [note:edge damage] it stand till it be tender the frute then sques th[e] [note: edge damage] plums thorow a haire sive and then set the pul[p] [note: edge damage] on a chafing dish of coles till it be prety dry an[d] [note:edge damage] then keep it sturing all the while it is one the coles a[nd] [note:edge damage] take 4 ounces of pulpe of plums 5 ounces of suger dubell refined or singell refined but it must be lofe suger then put the suger being very fine bea[t] [note:edge damage] and searced in to the pulp one the coles and sture it very well together and then put in to it 2 spone fulls of the froth of the whit of anege and sokey it sturing continually one the coles 2 honers till it be prety dry and then drope it one paper and set it in a stove and dry it or you may dry it in glases a[note:edge damage] on stove it and dry it::: ------------------------------------------------------------ [Transcript for page 190] An exelent medison for the greene sicknes and to make then that look very pall to look with a fresh lively culer Take very good curance and stew them in clarat wine [note: ampersand] they be very plumpe put in 2 or 3 cloves to the mine and curance then eat every morning a sponfull of the [note: edge damage] [c]urance and sup a litell of the wine and take it a [note: edge damage] [g]ood while together The flowers of elder are a very prety thing canded and a very houlsom thing to eat and so are the flowers dryed and brued in alle very good to drink for the dropsey The cherys that are best to preserve are the cherys called morella surope of red curance are best to preserve cherys with and will make them looke well and make them Jelly or you may put sume Jelly water of your Cherys to the Juce of curance and mixe them well together::: To make a good tansey Take 15 or 16 eges but halfe the whits and take out all the tredids and beat them very well and then season it with alitell mace and salt and a litell suger then take 4 handfulls of greene wheat and pick it cleane and 2 handfulls of vilet leaves and 2 great handfulls of prime rose leves vilet leaves = and wash them an very cleane and swinge them in a cloth and then stampe them and straine them and then put in the Juce let the tanseyput in a litell crums of manchat looke very greene and [note:edge damage] [p]ut in a bout halfe a pint of creame that is very thick and [note:edge damage] pit it into a bell bras skillet to thickn it then fry it ------------------------------------------------------------ [Transcript for page 191] [note:edge damage] [t]eas are much betar baked in the oven then boyled [ note: illegible] [note:edge damage] eat as well put them in to a pot or pipkin and put as much water to them as will cover them and sume what more and then past up the pot very close and when they are baked poure them out and buter them very well pickled oystors are very good in stewedmeat as in calves heads stewed and in frickses of veale or chickens or lame Sques one your tanseys the Juce of and orenge or too and strow on a good deale of suger the Juce of a lemon will doe as well as orenge : you may put in one strige of the hearb tansey amongst the other hearbs::: The water of cow dung is very good for the griping of the stomak and belly and for the strong gulliane::: A bolocks checks are very good in a pastey and eate[n] [note:edge damage] as well as venison all most it must be a litell stewed first and pull out all the bones and then season it with pepar and salt as you doe venison to eat hott and put it in to very good crust::: To fat young chickens put them up in a coope with, dores that they may set worme and be kept clenly and give them nothing but dry chisell to eat and beare to drink and it will make them very fatt For a pluresey an aproved medison [note: initials LC] Take a handfull of bueruen and stampe it small and then put in a handfull of barly meale and th[e] [note:edge damage] whit of a new laid ege and stampe it all well ------------------------------------------------------------ [Transcript for page 192] [note:edge damage] [to]gether and then spred it one [note:edge damage] [f]lax tow and [note:edge damage] [?than?] it worme and lay it to the side whear the pai[ne] is let it be spred one the tow as broad as the paine id and let it lye one twelfe houres and = then lay one more fresh and so doe three times and it will draw a way the corupt bloud proved: A plye this medisone but once jweare mistaken in (w)riting of it at too severall places in this book let it lye one twelfe hours and then take it ofe::: To make french bred Take a gallon of fine flower and 2 yelks of eges and one whit well beaten and noe salt and a great deale of alle yest and new milck let the milck be but worme when you wet your bread wet it like batar all most and first beat the eges and yest and milck very well together then beat it all well together till it goe in the oven and then buter your pans very well tinn pans mad for the same purpos or you may bake then in paper pans butred and after you have baked them a litell turne them out of the pans and when they are baked raspe them Sace for Capens Take the nicks and the livers and boyle them in a litell water and salt and sume sherlot and a litell anchov[e] and sume hole pepar and sume gravey of befe or mut[en] and boyle it well together and then straine it out and serve it with your young Capens or ould capens or ------------------------------------------------------------ [Transcript for page 193] you may take ondly the [?wieers?] and the nicks and [note: edge damage] them in water and salt and a hole onyon and s[note: edge damage] grave and hole pepar or a litell beat::: To make allmond Caks a good way R [?L?] [note: edge damage] Take a pound of allmonds and blanch them then take a pound of very fine lofe sugar and beat it [?up?] [note: edge damage] fine and searce it thorow a lane sive you must beat the allmonds in a stone mortor very small putting in no[note: edge damage] and then a spoonful of rose water or faire water to keepe them from oyling when they are well beten mixe the suger and allmonds together then takethe whits of 4 eges beat them well till they froth and put in ondly the froth as it riseth bake them one butred plats well butred let them stand in till they be hardned a litell then take them ofe the pla[t] [note:edge damage] and lay them upon whit papers till they be [?anuye?] An aproved thing for the gout to give eas Take jucy leaves and make a sock with them an[d] so weare it one the foot whear the paine is and [?a?] have a fresh one every day you may rape your foot all over with jucy leave and a cloth over it to keepe it one and so doe till you find eas A good wash for the face Take elder flowers and still them in new milck and so wash the face with the water Mrs. Hops ------------------------------------------------------------ [Transcript for page 194] To stew oysters a good way fm [note: initials] Take the best oysters and the largest and stew them in their oune licker and let the licker be strained 2 or 3 times before you put it to your oysters let the oysters stew well with sume blads of large mace and hole pepar and a litell clarat wine just to culer it and then when they are well stewed put in a good pea of new sweet buter and shak it all well together and then take out the mace and serve it to the tabell Surope of hutellberys is and exelent thing for the - chine cofe or hooping cofe or any cofe Surope of vineger is and exelent thing to cut the fleame in the stomack and to carey it down [o]ut of the stomack and for children that are like to vomot when they cofe::: An aproved medison for the janders Take the grene leaves of harty chocks and steep them in whit wine and then in the morning fasting drink the wine::: An other for the Jande[r]s proved Take sume suckery and make posats of it an put in a litell safrant and drink it 3 mornings together fasting and drink a good drath ------------------------------------------------------------ [Transcript for page 195] A cordiall water Take a good many dryed orenge pells and lemone pe[lls] [note: edge damage] and break them in small peces and then infuse them in a large stone pot put in the pells and sume mary gould flowrs and burege flowers and cowslipe flowrs and red rose leaves and butned sweet margrome and cloves and mace and nutmege and ginger and sinamone and then poure in to the pot to the former = things sume clove gilliflowre water and oopey wate[r] [note:edge damage] and angellica water and bitany water and spare mint water and small a qua mirabiles water and soin fuse it a good while put in sume wormwood or wormwood water and balme or balme water put in sume harts horne and then put it out in to a could still and keepe the strongest by it it selfe and the smallest by it selfe and when you drinke it sweten it with lofe suger::: a duch puding mm [note:initials] Take a large stalle whit lofe and make a litell rondcut your puding in thin slices but not asunder sack and buter for tha [?m?]ace poure onehole a [note: ?symbol/star?] one side and then with a knife dige out all the innside cleane out and then make your puding stufe redy then take creame and eges and nutmeg[e] [note: edge damage] and suger and sack and curance and marow or befe sewett and so mingell it all well together with sum[e] [note: edge damage] manchet grated fine and then put it in to the lofe and so stope the hole and boyle it and serve it::: ------------------------------------------------------------ [Transcript for page 196] [note: edge damage] yle it in a cloth well butred or flowred and poure [note: edge damage] one it buter and sugr or with out if you pleas... The great cordiall water the lady [?of?] water is very go od for wemen in [?travell?] to increase paine if the child cume right 3 sponfulls of the strongest may be given her safly with out any dangers and if you rube her lips and nose with sume of it it will keepe her from sou nding and when they are delivered if they flood it willl stay the and if they have any thing left behind and if they be stoped it will caus them to cume [note: illegible] it is exelent wator for the wind collicke to doe good in great exstrematy or to bringe out the small pox or measells or for diverse other things proved ::: To make mocke sides Take pure spring wator and put in to about a galon of pipings and cut them in [?quarfors?] and boyle them well in a neat or a very thinn bunter of linen till all the strength be quit out of them then botell it up with lofe suger it will keepe a good while and be a very prety drinke ::: Bracket a very stronge drinke Take sume pure clare water and boyle in it sume rosmary and time and sweet bryer and sume bay leaves and boyle it well an dpubt in the ho ney and boyle it and scume it but once and when the beare is working in the tune put it together ------------------------------------------------------------ [Transcript for page 197] in to a vesell with a tape to it and [note: edge damage]wh it has dune working botell it up and at 4 mun end it will be redy to drinke::: To make steponey Take faire water and raisons of the sunne stor ed and lemon and lofe suger and so botell it up close when the strength is out of the raisons:::... [note: illegible] [note: strikethrough] To make meat look whit with a froth take new butor or crock butor and melt beat the butor an sume fine flowor together one the coles will it be like a thinn bator and when the meat be [?thurow?] worme then bast it very well with this bator and so let it lye till you are redy to take it up and then bast it again very well and let it be with a froth first and then take it up doe not strow and salt froth one chickens or rabets or any fowlls they will not look well if you doe but one befe or muten you may or [?ucale?] strow a litell salt on it and when it looks black at any place scrape the black ofe with a knife and then bast it well ::: Small ships guts are good to make saseges with and the guts must be thinn scraped of split or else they will not eat so well the meat must be all very [note: edge damage] fin beat in a stone morter with befe sewet and pepar and salt and saige and the yelk and and white of and [?este?] ------------------------------------------------------------ [Transcript for page 198] To Make and orenge puding E'S and exelent good way: s Take the rine of one orenge or too cut very thick boyle them till they be tender and the biterness be out then dry out the water in a cloth: beat and beat them in a stone morter: with the yelks of eight eges a quarter of a pound of could butar and a quarter of a pound of lose suger beat all thes more than an houre: till it be like a puding stufe then bake it in a quick oven with a leafe of puff past one the botome of the dish and an other one the tope both thinne rouled if you make it with the pells of raw orenges: cut them very small after they be tender boyled before they be beaten if is much the betar they must be very fine beate befor you put in the eges and other things: and I beleve that have made it that it must have in all to houres beating for if it wan tthat it will not be soe good: for theire must be none of the pell seene if well made ondly fast of it To make red marmelet of quince with pipings Take sume good pipings and core them and stomp them in peces and straine out all the [?licker?] and then doe your quine as you doe for red marmelet and ttake a pint of juce of piping and a pound of dubell ref ined suger and put in the juce and suger in ------------------------------------------------------------ [Transcript for page 199] to the skillet together and let it boyle and scun it very cleane and then put in your quince and then cover it close till it be of a bright red culer and then uncover it and boyle it up and put it to your glases this is a good way::: [note: initial signature] To make rasprey cakes [note: initial signature] Countes of Shre[note: edge damage] Take 2 stone pots and put in one rasbres and the other red curance and set them in to a pot of boyling wator and let them boytill they be tender and then straine out the curance and mixe the respres and the[note: edge damage] juce of red curance together take as much of the one as you doe of the other and then make them as you doe your cheese caks and with dubell refined suger and put them in to pots or glases to dry you [note: edge damage] may let them stand in the pans and not dry them but a litell time befor you intend to use them and they will eat much the betar and last the quicker [note: 3 dashes] whenyou make jelly of red rasbres take halfe with rasbres and halfe red and that will mak it to be of a brighter culler or you may take halfe the [?juce?] of whit raspres and halfe [note: smudge] the juce of red curance and mix [note: smudge] them together and so make your jelly with dubell refined suger::: To Stew rabets a good way [note: signature] [note: smudge] ------------------------------------------------------------ [Transcript for page 200] Take the rabets and flow them and then cut them in peces and boyle them tender and then poure one then butor and s parsly beat well together and sume salt and shreed the parsly very small and to pour the sace all over the rabets lay the heds in the midell of the dish Ashen res are and exelent sallet if they look very greene the picked must be boyled with whit wine veniger and wator and salt and put up when it is could in bunches: purslan stalks are a very good sallet they must be boyled tender and so pickled up: cowslips are a very good sallet put up with with whit wine and duger or bureg flowrs or bugis flowrs and clove gilliflowrs are and exelent sallet they must be put up wiht whit wine veneger or whit wine peas pickkled are a good sallet the pease called sickle peas when and a good sallet the peas called sickle pea when they are very young and french beans are a good sallet in the winter and cornelians are a good sallet pickled and so are cherys pickled when they are greene and so are greene figes and so is small turnips cut in slices and horsh radish roots are a very grated good in wintor the root grated brome buds are a good sallet and soe are elder buds pickled up ad so are whit damsons befor they be ripe samper is and exelent sallet all so and so are the buds of nerstersenendicome and [note: smudge] so are potato aple ------------------------------------------------------------ [Transcript for page 201] To Make a fine drink called hydromell which the muscouys make with straberys cherys mullberys or rasberys which is and exelent drink and very good The hydromill that is made with rasberys is the best of all and most plesant to make it well they put the rasberys a soking in faire water for 2 or three nights till the water hath go their tast and culer in to this water they put sum of the purest honey a lowing to every pound of honey three or foure of water: as they would have the hydremill strong or small they put in to it a tost diped in the dregs of beare which is taken out as sone as the hydremill beings to work least continued longer it shold give it and ill tast: if they desire it shold be long[note:edge damage] a working they put it into sume worme polace but if it be for present drinking they put it in a cole place whear it sone gives [?ouer?] working and then is taken ofe the lees to be spent to betar the tast of it they put in a litell bage of sinamon and grains of paradise with sume few cloves sume in sted of faire water steepe the rasberys 24 hour[note: edge damage] in comone [?aguite?] which gives the hydremill and exelent tast... How to boyle rabets a good way and comon A mp ------------------------------------------------------------ [Transcript for page 202] Take your rabets and flaw them and then turne up the legs as you doe when you rost them and let the hine leges lye as they doe when you rost them and then cut a bout 2 or 3 inches at each side of the taile and then rune a skure thurow the head and so stick it up right and tye the taile up to the head with a packthrid and so boyle it and so it lyes as if it weare at squat and when it is boyled take for the sace a great many onyons in a dish and buter beat thick a mongst them and take a pece of an oynon and lay a peace at each side of the head and stick them like ears and then pure the onyons and butor all over the rabets lay 2 or 3 in a dish and so serve them:: you may make any other sace to them as you like best or ondly parsly shred small and butor beat thick and so set the rabets up and so poure the butor and persly all over them and so serve them::: How To Bake Reed Deer a good way AL to keep halfe a year or more very good Take the red deere and cut it in litell bits and then beat it very small in a stone mortor and beat it very fine then put it [?befe?] sewet and so stamp it together till it be very fine and very fatt and all well stumped together and then bake it in a pot in the over with good store of butor but seasen it w ------------------------------------------------------------ [Transcript for page 203] with pepar and salt first and put in [note: edge damage] past o crock or pot and let it be well baked and then yout ake it out of the oven then take it out of pot and lay it hansomly in a bason or large pa[note:edge damage] that is deepe and be sure to take it up with out an gravey with it and then lay it hansomly in the bason and then melt sume butar and put all over the venison in the bason that it may be healed all over with butar let the butar be well clarefied that none of the sullege may be put to the venision and t[note:edge damage]hen set your basons of venison be set in a coll d place and so you may keepe it a good a long time and then serve it to the tabell or cut it our in slices and serve it with mustard and suger::: The best way to rost a hare Take her and flay her and wash her well and then bast her with good sweet creame and make a good puding and put in her belly first make it with grated bread and nutmeg and suger and eges and suet and curance and wet it with cream or milk and make a soft puding of it and sow up the belly of hte hare and for the sace butor beat thick and serve it::: white quince cakes made with litell lumps in them now most used and maks them eat quicker and well and much betar than others::: To a great pain in the head take a3 plantan root and wash it them very cleane and so eat it ------------------------------------------------------------ [Transcript for page 204] [note: edge damage] An a proved thing for a sore runing lege to heale it an dto stay the humor form falling down MC Mary Chere TAke the yelk of a new laid ege when it is worm and mixe it a litell francomsence and beat the francomsence very fine an dmixe them well to gether and then lay it to the sore and lay one fresh every 2 or 3 days and so doe till the humor be stayed and this will sertainly cure it for it hath cured one that had a runing lege for four years to gether To spichcock ells Take good large ells and flaw them and dres : them and then sall them well the day befor and : put one theire skines a gaine and then skure them up round and bryle them and bast them well with butar and cut them a litell one that tope and for the sace sume butar beat thick an so serve them... For a violent fitt of the stone Take the party and set them up on their head for a while and it will give present case The water of arssmart is exelent for the wind [?colick?] ------------------------------------------------------------ [Transcript for page 205] [note: edge damage] or onecka the wator is exelent good to wash sore eyes... When you make the red surset water put in sume Angelleca water and spare mint water and bal[note: edge damage] wator and red rose water after it is all strained out it maks it much the betor for the stomack an not so hot - and poper wator of each of thes wators half a pien or a pint:::: For a white cartret in the eye that is a white spot and a shinne arowing all over it for it take the pouder of a whet stone asmuch will lye one a grate and as much of the pouder of white lofe suger as a greate pines head and as much as a pins head of whit salt: the wator is the white of and ege and sule[note: edge damage] dine and bay salt and litell white copres blowe sume of the pouder in the eye with a quill and then after then wash the eye with this water - proved To make good bread RL Take a gallon of fine flower twice sifted thorow a lane sive a great deale of new alle yest and 4 ege yelks and whits and beat the eyst and eges together and wet it with could milck and wt it very soft allmost like bater nead it not at all and so let it stand for halfe and houre roping it in hot cloth all the time then make it up and set it in to a well heated oven and bake it quick and whne it come out of the oven then reaspe it when it is hot ------------------------------------------------------------ [Transcript for page 206] A good dish of stewed meat MBE TAke 3 calves head and bolye them very tender and then take out all the bones and cut it in litell peces not to bige and put it in to a pot and put to it white wine and water halfe white wind and halfe wator to stew it in and then put in cloves and mace and nutmeg and salt and pickled oystors and a good many saseges and a good many sweet herbs as parsly and swee margrome and time and spinege and winter savory and vilet leaves and shred them adll prety small and put them all to your stewed ameat and a good pece of new sweet mutar then when it is all well stewed and relesed then take sume new butar and yeltks of eges and whit wine and so beat it all together till it be thick put in a few hole pepar corns in the stewed meat then: put in the white wine and eges and butar and poure it all over the stewed meat then cut slips of backen and lay one the tope of the stewed meat and lay [note: smudge] it up heaping in the midell of the dish then lay sume whit tostes round the dish and 6 or 7 good mary bones and setthem round the dish lay sume of the saseges on the tope of the stewed meat put in sume fime and savery in to your saseges make them with hoges flesh and befe sewet or you may make them of veale or befe or muten and it will bee very good put in 42 sherlots shred small and gancho [note: edge damage] rees shred small and the herbs shrd small To make leman water Still it as you doe your orenge water ------------------------------------------------------------ [Transcript for page 207] To make Cabeg Creame CC Take a quart of new milck and put in to it a pint of creame and let it stand one the coles till it be curds then put it out in to a culender and let the whay rune cleane from it and then put it in to a dish and strow suger one it or you may put it in a dish with creme and so eat it or alone::: let the milck boyle then pure the creame in to the midell of the skillat an then so let it stand till it be curds... To Make French bread the right ::: way as it is made at Sr John Phais Take a gallon of fine flower then take a pint of new alle yest and a pint of new milck and when it is one redy to boyle then put in the yest in to the milck and beat it with your hand till it be well beten and when it is anufe then worme a white wollen cloth and flower it very well and put the bred in it and let it stand by the fire side a quarter of an houre then take wooden dishes and dry them well in the oven and then flowre them well but let them be prety hot and put in the bread fill the dishes full then lay them a [?wormerme?] wollen cloth over it a gain and let it stand for a quarter of an houre then flowre a pelle will with fine flowre and at the overs mouth turn the out as fast as you can and set them in the over very quick or else they will rune a broad for the over be quick and hot and bake them well and then rasp them if your yet be not very light and good then take the whits of 2 or 3 eges and beat it in to the milck and eges the yelks of eges make it [?heuic?] ------------------------------------------------------------ [Transcript for page 208] An a proved drink for the rickets it hath cured them that cold not goe aloane at: foure years of aige in a short time: with this drinke and oyntment under riten proved CM G Take a handful of plantan a hanfull of yarow and a handfull of liver worth and a handful of harts tungs and a handfull of scabious a litel egremony a handful of shepards purse and a handfull of knott grass halfe a handful of clary half a handfull of bone worth and a handfull of bugles a handfull of rosmary flowers a litell nipe a handfull of scouruy grass a handfull of lunge worth a handfull of maider haire or more a quarter of an ounce of large mace 2 ounces of suger candey and a quarter of pound of raisons of the sunne stone one ounce of licrish one ounce of any seeds then take a gallon of psring water and boule all the hearbs in it being all cleane washed and the licrish cleane scraped and thinn sliced and the anyseeds brused a litell then let it boyle till it coms to a potell and then strain it out in sume earthen pot or botells and put in the suger candy after it is trained out and then let the child drink a good drath in the morning fasting and again at 4 a clock in the afternoone ------------------------------------------------------------ [Transcript for page 209] and a gain at night going to bed the last [note: edge damage] g it takes if it like it let it drinke of it fill it b[note: edge damage] dune: put a handfull of ribworth in to the diet drink amongst the rest of the hearbs::: The oyntment for the rickets which is to be used with the diet drinke a bove riten anproved things CM G Take a handfull of fether few and a handfull of plantan a handfull of yarow and a handfull of liverworth and put in a blade or too of mace shread the hearbs all small and put them in to a pound of fresh may butar and let it boyle till you think the strength be all out and then straien it out and put it in a pot and stope it close and when you use any of it worme it and anoynte the child downe the back bone to the sheting of the hips and stroke it still downwards and bath it well in a gainst the fire and anoynt the ribs and the stomack and the hames and knees and ancles and the ristes and bath it very well in in every place and take care tehy take not could in the doing of it doe it a nights::: For pising a bead or a rupture or for the wind, and to strengthen the parts proved CM G ------------------------------------------------------------ [Transcript for page 210] [note: illegible] Take yarow and planton long plantan other wise called ribworth and boyle it in a quart of the strockings of a red cows milck and boyle it till it comes to a pint and give the party a drath in the morning fasting worme and at night going to bed proved thing::: For any Ache Mrs G Take a quarter of a pint of aquite a quarter of a pint of bolocks galls and a quarter of a pint of neats foot oyle and put to them a handfull of camamile fether few and worm wood shred all small and boyle it till it coms to one quarter of a pint and then anoynt the party with a litell quantity at a time worme and well bathed in a gainst the fire and well dryed in proved thing::: quince wine must be boyled with sume suger in it will make it very good and keep well a good whill and is a very houlsome drink wesfalle a [?backen?] must be laid in brine and when it is salt anufe then smoke it with hay till it be dry and it will be the sweeter boyle it in a cloth and boyle it very tender in hay and put in as much roch petar as will bye one a shilling when it is first put into the brine ------------------------------------------------------------ [Transcript for page 211] peaches make very good wine A very good surset water the recait was Mrs Linseys Take 2 quarts of Brandy halfe a pound of raisons of the sunne stoned a quarter of an ounce of lickrish sliced a quartor of an ounce of nutmegs halfe a quarter of an ounce of sinamone and halfe a quartor of an ounce of cloves and a race of gingers halfe a peck of singell red propeys bruse your spice slice your lickrish wipe your poy flowrs put in 3 ounces of browne suger candy set all these a steep 9 days stiring them twice a day and when you have strained them out botell it up and tye up 3 grains of musk in a fine cloth if you like it perfumed if you put the in grediences in to a still after they be strained out and lete the still down it will yeld a very prety wator. ------------------------------------------------------------ [Transcript for page 212] For fits of the mother Mrs hops Take moules and flaw them and dry them to pouder and give as much of the pouder as will bye one a shilling and take it a good while together To cure breaking out in the head and to cole it and make th cabes skeale a waye prouved and very safe thing Mrs hops Take an ege and rost him very hard and take the yelk ondly and mixe it with a litell new butar out of the charne with out any salt in it and mixe it well together and then anoynt the childs head with it will all so kill the lice in the head you must anoynt it often::: To Make clove gilliflowr wine Take pure spring water or well water and infuse in it sume clove gilliflowrs and so does till it be of a pure culler and then straine it out and botell it up with lofe suger you may boyle it if you wilt and put in a few raisons of the sunne [note: edge damage] and then botell it up it will be redy [?ckbque?] ------------------------------------------------------------ [Transcript for page 213] To make bator pancaks that are fryed with out butar or any shortning Take very thick sweet creame to wet your pancaks with and a good many eges and salt an the finest flowre and beat it all very well together a good while then cleane your pan very well and then rube the pan with a litell butor in a litell cleane cloth all over then put in your bator and it will fry them very well with out any thing else... To Bake a hine quarter of lame Take a small hine quarter of lame and cut it in small peces and season it with pepar and salt and then take a large deepe dish and then lay pufe past at the botom then lay in the lame and then lay and other pece of puff past over it and first remember to put in litell buter and serve it hott to the tabell. Against breaking out in the face of children Take 2 or 3 quarts of straberys or a now for a still full and take them and set the strabres in a great amet [?hin?] andwhen the dish is full of amets and their eges then sturr them very well together that the amets may stick to the strabres and when there be a good many amets then put them in a still and still them all together and wash the childs face with the water... ------------------------------------------------------------ [Transcript for page 214] How to Rost a lobster a good way Take a good large lobster a live and so tie it fast to the spit and rost it a live and bast it well with butar and when it is very red all over then it is rosted for the sace sume Anchove and butor beat [?]ery thick and serve it to the tabell::: A good dish of meat Take a good many lams stones and flaw them and cut them the long ways and wash them clene and salt them then take coks stones and coks comes and wash them well and boyle the comes before you fry them you may fry the sweet breads of veale amongst it all so fry them in butar and sume butor beat thick for sace and so serve then fry sume of the lams liver cut in thinn slices and lay it amongst the lams stones and comes and serve + Sace for stewed carps and hot to boyle them Take claret wine and cloves and mace and hole peper and horsh radish roots and buter and Anchoves and sume gravey of befe or muten the carps bloud must be put in to the sace if you have them a live to kill them you must hang them up by the gills and rune a knife thorow their taills and let them blead well then scall them very well and then cut them in peces and so stew them with one quart of claret wine and cloves and mace and hole pepar and horsradish roots and gravey and anchoves ------------------------------------------------------------ [Transcript for page 215] and buter when [Faded Edge] and the blude befor put in to stew with it take the hole spice and lay the heads in the midell the dish and then poure one all the sace one and serve them::: To make sprell potage Take sparagras when it is first cut in the spring the yeare and boyle it in water and salt and some [faded edge] and mace and when it is well boyled then thick it [faded edge] with the yelks of eges put in a bundell of hearbs to your potage at first and when you serve it tak the hearbs out::: To pickell cowcombers a good way:Mrs th[Broken Edge] Take small cowcombers about bartellmetide an[Broken Edge] wipe them cleane and put them in to a new crok[Broken Edge] that will hould the brine well or pickell then tak[Broken Edge] 2 quarts of water and one quart of white wi[Broken Edge] vinegar and put it together and put to it salt as much as you think will relesh the licker well and put in sume dill tops and boyle the licker a good while and scume it cleane and when it is seething hot poure it upon your coucombrs and cover them close and when the licker is could then set it to boyle againe and poure it seething hot one the cowcombers againe put the dill one the top of them and cover them [faded] ------------------------------------------------------------ [Transcript for page 216] [Damaged Edge] youlden ege is and exelent thing for any weak [Damaged Edge]ay or to break and inposto me in the stomack [Damaged Edge]id to strengthen a weak body proved thing [Damaged Edge]ike and ege as sone as eves the hen hath laid [?]t when it is hott and boyle it or rost it befor it be [?]ould and eat it any way you pleas but the wo[?r?] [?]o you can have it the befor it is an excelent [?]hing and hath dune much good to many::: [?]umer bomcritens are a very good peare to dry [?]ay them one a bord well seasened being full of holes and so dry them and after flat them and turne them doe not pare them and when they are dry lay them in sume dry place ::: To dry a pells take them and pare them and then dry them one a bord as you did your pears this is a good way ::: When you fry your saseges rowle them in the [Smudged][?y?]elk of and ege and a litell grated bread and [Smudges] fry them in the pan browne with out an frieing they wid eat the before::: To keepe gilliflowrs form breaking the pods a very good way ED Take a pece of a thirm blader and cut it of the bredth of a topeney riben then lay sume gume dragon a stepe in water all night then put it in the [Faded edge]eme water the p[?]s of blader the[?n?] clape it a ------------------------------------------------------------ [Transcript for page 217] b[?]ret the flowrs that you feare will p[?][Edge Damage] and if you take a pece of a flead skinn it wi[Edge Damage] doe as well as a pece of a blader this is a ve[?][ Edge Damage] good way to keepe them in round together ::: A sweet water to wash the hands Take pincks and pick them and take damask rose leaves and cost mary and sweet marlen and su[?x?]et margrome and muscovey and lavendar tops and orenge pells and si[?u?]et and still it all together in and ordnery still::: [?J?]esame water the flowrs stilled are as goo[?][Edge faded] all most as orenge Howre water if it to be kept [Edge faded] a good while befor it be spent::: To whit cloth well that is used to sope fine flor[?]en cloth Take your brown cloth and lay it one a table[?Edge Faded] and strick it all over very thinn with sope a pr[?][Edge Faded] and a ha[?lf?]e will spread thirty ells of cloth then lay it in a tube and drive it very well for 2 days and lay it out for a forth night and then drive it a gaine and lay cokopits betwene the cloth and one the tope and wornwood and [?T?]uey and then wash it well out and lay it out a [?g?]aine and let a while longer and then boyle it with cokopits and drive it bu[?][smudge][?] ti[?n?]s m[e?]all end whe[Edge Damage] it looks white then [d?][smudge]ry it and lay [?smudge] for a forth ------------------------------------------------------------ [Transcript for page 218] [Faded Edge][?][m] buter milck or wray and then wash [Faded Edge][?it?] out in could wator till it be very well wast [Faded Edge][?o?]ut the whay or butar milck and then dry it and then drive it againe and then it will be fit to make up::: A Recart To make french bread g+ Take 2 quarts of fine flowre 2 yelks of eges one whit a pint of alle yest beat the yest and eges well together in the flowre with your hand a good while and wet it with halfe milck and halfe water worme and wet it very soft and light and then rope it in hot cloths then set them in a quick oven put them out in woden dishes well flowred or butred and when it is allmost baked take it out and raspe it and set it in againe to make it crispe then take it out a gaine ::: An other way for french bread Take a gallon of fine flowre and 2 yelks of eges and ohe whit and a good deale of alle yest and new milck let it be but worme when you wet your bread then keepe it all well beating together till it goe in to the oven then butar your pans and make it like bater very thinn then set it in the oven and when it hath bene in the oven a litel while you may turne them out and when they are baked raspe them and set them in the oven a gaine if you please to browne them a litell then take them out if you [?]ret ------------------------------------------------------------ [Transcript for page 219] [Faded Edge][?] in paper pans you must [faded?] [faded][?] An other way for french bread Take fine flowre twice sifted thorow a lane si[?][faded] and wet it very soft with new milck worme an[?][faded] a few yelks and whits of eges and new alle yest an[?][faded] beat it all well together a good while and then tak[?e?][faded] sume whit flanell and rop up your bread in it [?w?][faded] worme and heat hot cloths and keepe it worme t[faded] it be redy to goe in the oven then flore the pell[?][faded] very well but first heat the pelle against the fi[?][faded] very well and then mak up your bread and se[?][faded] it one the pell then take wooden dishes and worm[?][faded] them and flore them well and then whelve the[?][faded] over the loves and so let them stand a while and then set them in a quick oven but not to [?][faded] [?][faded]e them and when they are allmost baked then [?][faded]ake them out and raspe them and set them in t[?][faded] a quick oven a gaine to make it crispe and a litell browne well and the right way::: A medison for the gout Take sume sut and sume alle yest and m[?][faded]ell it well together and make it lake a haste[?][faded] puding and then lay it to the place whear [?][faded] paine is and it will give ease proved [?]s [?][faded] ------------------------------------------------------------ [Transcript for page 220] [Faded Edge] called a wiver which hath a very [Faded Edge]angros bone which must be taken out before [Faded Edge]hey be dresed at each side of the head which [o?]n [Faded Edge]ust be cut of if it shold hapen to run in to the hand it is so venomes it will be apt to gangren AD To make Soft new milck cheses Take new milck and set it as it coms from the cow and when it is cume take it up and lay a thinn cloth in your moot and so put it in by degs [Faded Edge]ees and let the whay soke out of it selfe and then when it is all in then lay the cloth upon it and a [Faded Edge][?]o lo[?v?]re one it but it must be a very thinn light one and noe wait at [scratched out]all laid one them and keepe them in wet cloths turned often and be sure to ringe the cloths very hard that you turne the in then salt them a litell one both sids an then when you think they are salt an nufe wipe the dry and lay them in dry cloths and let them lye in dry cloths for 2 or 3 days and then lay them in grass and chang them every day but let it be very dry the gras or you may lay them in as [Faded Edge]en leaves or in netells or in rushes lay them in a [Faded Edge][?]ry rome and keep them turned every day and [Faded Edge][?]hey will be redy to eat in a short time if you [Faded Edge][?] ut could water in to you new milck cheses it will make them much the betar and then they [Faded Edge][?]e called slip cote cheses if the milck be not ------------------------------------------------------------ [Transcript for page 221] [Faded Top Edge] [?]fe you must set your milck [Faded Edge] [Faded Edge][?]etell of worme water in the thing you set [?][Faded Edge] [Faded Edge]s in and when it is worme then set it with y[?[Faded Edge] [Faded Edge][?]enat which is for new milck cheses this is a g[?][Faded Edge] way you may make them with all creme if you [Faded Edge][?]eas or sume creme and sume new milck togethe[r][Faded Edge] To fech of the Tan from the face LD Sques the Juce of lemone into new milck till it turns cleere and then wash the face with it it is very good for children to wash with in sum[?][Faded Edge] For the face Take may dew of barley befor the sunne be upon[?][Faded Edge] it is much the betar then set it in the sunne all the sumer and then wash the face with it::: An other wash for the face CP Take butor milck and let it stand till it be[?][Faded Edge] very soure and stink and then wash the face with it will make the face smoth and good for[?][Faded Edge] heat:: To pickel coucombers Ms[scratched out] Take your cowcombers and wipe them cleane and then make pickell for them take water and salt and whit wine and vineger and boyle it well togethe[?][Faded Edge] and then take it from the fire and poure it seth[?][Faded Edge]< hot to your cowcombers in your crock and cover them very close and so let them stand all night and the next day pour the lickers from them and [Faded Edge][?] it scalding hot againe and poure it [?][Faded Edge] ------------------------------------------------------------ [No transcript available for pages pages 222 and 223] ------------------------------------------------------------ [No transcript available for pages pages 222 and 223] ------------------------------------------------------------ [No transcript available for pages pages 224 and 225] ------------------------------------------------------------ [No transcript available for pages pages 224 and 225] ------------------------------------------------------------ [No transcript available for pages pages 226 and 227] ------------------------------------------------------------ [No transcript available for pages pages 226 and 227] ------------------------------------------------------------ [No transcript available for pages pages 228 and 229] ------------------------------------------------------------ [No transcript available for pages pages 228 and 229] ------------------------------------------------------------ [Transcript for page 230] [note: edge damage] ke a quarter of a pint of whit wine [note: edge damage] the best that can be goten and put it in [note: edge damage] a glass and put in to it a pece of whit [note: edge damage] opres as bige as a litell nutt and so sha [note: edge damage] it together and let it stand and th[note: edge damage] [note: edge damage] wash the eyse a nights and a morni[note: edge damage] gs this watar hath bene well proved A spiney sallet Take spinege and boyle it tender in the befe pot and then squese out the water and butor it well [note: edge damage] nd sume salt you may put to it curance and [note: edge damage] eger and hard eyes quartred and laide on it and round the dish you mush shred it small if you put curance to it and suger::: Barbrey Suger is best to preserve with all [note: edge damage] [?B?]rasell suger this is whit and dry is best to make Jellys and quidenys::: [note: edge damage] fined suger hard and white is best for [note: edge damage] ast::: Surops To be mad for a famaly which one canot well be with out Surope of hutell bery for great cofs or [note: edge damage] ine cofs in children very good::: ------------------------------------------------------------ [Transcript for page 231] [note: edge damage] Surope of mullserys for sore [note: edge damage] good Surope of clove gilliflowres is great co[note: edge damage] Surope of black berys and mullberys excellent for sore throts take halfe black [note: edge damage] and halft mullberys when you in [?ma?]ke it Surope of vilets is very collinge and los[note: edge damage]ng and very harmles Surope::: Surope of coults foot is exelent for [note: edge damage] and to open the brest and for the lung[?s?] [note: edge damage] Surope of peach blosoms is very excelen [note: edge damage] for children to kill the worms and purg[?] [note: edge damage] them a way proved::: Surope of Cowlips is exelent for th[note: edge damage] head::: Surope of lemons is good in fevers [?] [note: edge damage] in Tuleps::: Surope of letice is exelent for child [note: edge damage] in hot distemprs of feavors and to caus [note: edge damage] To Make plumer[smudge]en a good wa [note: edge damage] ------------------------------------------------------------ [Transcript for page 232] [note: top and side edge damage] great [note: rest of first line on page illegible] [note: edge damage][note: illegible] and put it into an earthen pot or crock [note: edge damage] put to it wator and set it by the fire side [note: edge damage] it may keepe worme and when it begins to [note: edge damage] [?o?]ure change the water a gaine and so doe [note: edge damage]or 3 times and then boyle it for 4 or 5 hours [note: edge damage]nd keepe it sturing that it burne not and [note: edge damage]hen it is boyled thick then put to it whit [note: edge damage]ine and lemon and suger and so eat it [note: smudge] in [note: edge damage]orning for breakfast or at super it is good [note: edge damage]sh put in sume salt to reles it you may eat [note: edge damage] hott or could which you pleas it is a very [note: edge damage]e howlsome thinge and very clensing ::: To make good tarts [?BC?] [note: edge damage]oyle pipings in sack a good while then put in [note: edge damage]gor and amber greece and juce of an orenge [note: edge damage]d orenge pelle amongst it then make them in [note: edge damage][note: illegible] like litell pastys or in what fashen you [note: edge damage] [?k?] the best pufe past and bake them with [note: edge damage]tell culler as may be and set a good many [note: edge damage]dish and strow one suger and ser[?v?]e it ::: [note: edge damage]f turkes be not fatt they are best to be larded [note: edge damage]th backen lard ::: To Stew a Calves head a good way [note: edge damage][?Ta?]ke a v[note: ink smudge]ery good calves head and boyle it ------------------------------------------------------------ [Transcript for page 233] [note: edge damage][?y?] tender an[?d?] [note: illegible] are [?n?]age [note: illegible][note: edge damage] [note: edge damage]it in small peces and the tunge then [note: illegible][note: edge damage] he eye hole then stew it and put in su[note: edge damage] the lickor it was boyled in and sume s[note: edge damage] vineger and sume cloves and mace an[note: edge damage] ege and a great handfull of parsly boy[note: edge damage] shred small and the brains boyled a[note: edge damage] me new butar and and a litell wh[note: edge damage] and when the meat is well stewed [note: edge damage] hen lay the other halfe of the calves he[note: edge damage] in the dish and first salt it well and [note:illegible][note: edge damage] it a litell cros and cross and bryle it[note: edge damage] and not burne it and then lay itin the [note:illegible][note: edge damage] and poure the stewed mat all over it [note: edge damage] [?d?] lay it up heaping in the midell and [note: edge damage] mber to put in your stewed meat first the[note: edge damage] yelks of 3 or 4 eges to thicken yours licke[note: edge damage] it is stewed in then have sume backen r[note: illegible] [note: edge damage] boyled and cut it in hansome rashers[note: edge damage] one the tope of the stewed meat: you may[note: edge damage] in stewed oystors in to your stewed [note: edge damage] sweet margrome if you pleas[note: edge damage] lay sipets first round the[note: edge damage] To Stew a nick of [note: edge damage] m[note:illegible][?tan?][note: edge damage] good w[note: illegible][note: edge damage] ------------------------------------------------------------ [Transcript for page 234] [note: this page has extensive damage] [note: page damaged on left side, top, and bottom] [note: illegible] or [?of?] [note: illegible]eace and cut it in steks [note: illegible] f a litell and then frye it in [note: edge damage] browne and then put it into a [note: edge damage]f and put in to the pan into the [note: edge damage] and licker it was fryed in shake in [note: edge damage] [note: illegible] fine flowre and fry it a litell and [note: edge damage]t it to stew withe the meat and a hole un [note: edge damage][note: illegible] put in sume claret wine and sume g [note: edge damage] then put in sume licker of the pot and put [note: edge damage] a bundle of hearbs as time and parsly and [note: edge damage][note: illegible]tor savery and when it hath stewed a good [note: edge damage]ile put in sume anchoves when it is ene redy [note: edge damage][note: illegible]en?der?] poure all the meat in to the pan a [note: edge damage][note: illegible] and frye it a litell and put in the ye [note: edge damage][?lk?]s of 6 eges well beat in to the pan and so [note: edge damage] [note: illegible]ak it all well together and then serree [note: edge damage][?t?] t[?a?]ke out the hole unijon and bundle of he [note: edge damage]put in sume cloves and mace and [note: edge damage]pepar in your meat when it is a stewi [note: edge damage][note: dashes appear slightly above this line] slices of orenge one the meat ::: [note: edge damage]ake Stewed veale a good way [note: edge damage][?of?] meate and cut it in steks [note: edge damage][note: illegible] then p[?u?]t it [note: illegible] to a [note: illegible] ------------------------------------------------------------ [Transcript for page 235] [note: edge damage to top of page][note: page torn] [note: illegible] [?pa?] [note: illegible]ar [note: edge damage] broth and a good pece of butar[note: edge damage] stirs and sume licker and s[note: edge damage] a litell salt and nutmeg a[note: edge damage] ueale and then make sume ba[note: edge damage] and fry sume of the oysters [note: curve of dots after this word] [?an?][note: edge damage] tt breads of veale fryed and[note: edge damage] and lams stons fried in thin[note: edge damage] cors coms boyled tender and fry[note: edge damage] and cors stones fryed all so and[note: edge damage] out your stewed meat in a d[note: illegible][note: edge damage] put in 3 or fowre yelks of eges [note: illegible][note: edge damage] it and reles it well and then [note: edge damage] ed thinges all over your steue[note: edge damage] so serve it ::: To Make french brea[?d?] [note: edge damage] good way Take a gallon of fine flow[?e?][note: edge damage] [?ne?] new milck and make it [note: edge damage] and then take it ofe and put [note: edge damage] [?n?] yest that is very light and [note: edge damage] and beat it with a spone till[note: edge damage] [note: edge damage]the yest in the mil[note: edge damage] [note: edge damage][note: illegible][note: hole in page] nd then[note: edge damage] ------------------------------------------------------------ [Transcript for page 236] [note: this page has extensive damage] [note: edge damage] [note: illegible] very soft and light [note: edge damage] up and downe with your [note: edge damage] spe it not at tall and then [note: edge damage] [note: illegible] anell very hootand flow [note: illegible] [note: edge damage] d put the bread in it and let [note: edge damage] a worme oven or by the fire [note: edge damage] ith continuall wormth for [note: edge damage] of and houre then have the dishs [note: edge damage] hot and dry and well flowr [note: edge damage] [?thi?]ck and fill the dishes all in [note: edge damage] and so let them stand for a [?qu?] [note: edge damage] houre kept very worme and the [note: edge damage] [note: illegible] over the dishes then set it in [note: edge damage] [?ven?] that is hot and let it stand [note: edge damage] a litell crupe the out side and [note: edge damage] it out one a pe[?ll?] well flowred [note: edge damage] you can and bake them very [note: edge damage] n take them out and [?k?]asp the [note: edge damage] and then set them in the ove [note: edge damage] [note: illegible] make them a litell browne [note: edge damage] [note: edge damage] alt in the milck and yest [note: edge damage] [note: edge damage] [?y?]est be not light put in the [note: edge damage] [note: edge damage] [note: illegible] well beaten [note: edge damage] ------------------------------------------------------------ [Transcript for page 237] [note: inscription on inside of back pastedown endpaper] [?J-P. Gilli?] ------------------------------------------------------------ [No transcript available for page 238]