The Treasurie of commo­dious Conceits, & hidden Secrets. and may be called, The Huswiues Closet, of health­full prouision.

Mete and necessarie for the profitable vse of all estates both men and wo­men: And also pleasaunt for recreation.

With a necessary Table of all things herein contayned.

Gathered out of sundrye Experi­ments lately practised by men of great knowledge.

By I. Par.

Imprinted at London by Richarde Iones. 1573.

¶Iohn Partridge to his Booke.

GOe foorthe my little Booke,
That all on thée may looke:
Feare not the cuttyng booke
of Zoylles spightfull rage:
Thou canst not Zoyll shon,
Whose tongue on whéeles doth ron,
More connyng workes erst don,
In any former Age
Thou knowest went neuer frée,
But that the Cur Dog hée
Takes his delight and glée
for to deface the same:
How thinkste thou then to voyde?
The tongur that hath annoyde?
Great workes which haue imployde
continually to frame
A happy common weale?
And whiche at large reueale,
That tyme dyd long conceale,
To pleasure euery one:
If thou whiche art but small
To whome it happen shall,
Small fruite to bring withall,
for men to scan vpon:
Yet must thou be content,
To beare what Zoylles bent
Sithe foorth I haue thee sent
(to lay vpon thy backe)
And if be bap to chyde,
Do thou the brunt alyde,
And I wyll stande asyde,
And helpe thee if yu lack.

To the worshipFVLL, MAYSTER RICHARDE Mistow, Gentleman: one of the Assistants of the Company of the Barbours & Surgions: Iohn Partridge wisheth increase of Knowledge by his worthy trauayle. (??)

AFTER THAT I HAD (worshipfull Sir) taken some payne, in collec­tynge certayne hydden Secretes together, & reduced them into one libel, or Pamphlet (for my own behoofe, & my familiar frēds:) yet at the instance of a certayne Gentlewoman (being my dere and speciall frende) I was constrained to publish the same, and considered wich my selfe the saying of ye wise: which is. That good is best, which to all indifferētly, is of like goodnes, or effect: or which without respect of person, is good to all indifferently. The consideration [Page] of which, and her importunacie to­gethers instiged me to cōmunicate vnto the view & publique benefite of all men, this lytell Booke: The coments wherof, doth instruct and teach all maner of persones & De­grees to know perfectly, the maner to make diuers & sundrie sortes of fine Conceits aswell of meates, as of Cōserues & Marmalades, as al­so, of sweete and pleasant Waters, of wonderfull Odours, Operation and Vertues: With diuers other things that haue not hitherto ben publiquely knowen: which fact of myne (I know) wyll be, not onelye dessyked of some, but altogether cō ­dempned: Not for that it is euyll, but that their fine heades can not disgest, that any other beside them selues shuld enioy the benefit ther­of, hauing for their MAXIME, that such thynges, are of small price, as are common to al men: much after [Page] our Englysh Prouerbs, Quainty and daintie: Farre fette and deare bought, is good for great Estates. But I account that Persone foolysh, and vnwor­thy helpe of any Phisition or Sur­gion: that wyll refuse to receyue, or gayne health by the Medicine of any suche Physition or Surgion: Who by learnynge the same out of A VICENE, GALENE, or HIPOCRA­TES, or any others suche lyke, hath often tymes cured the Deseuses in sundrie and many Persones, for that the same hath ben commonly vsed: but rather moste wyllynglye and courteouslye to imbrace the same (for present remedye) as a thyng excellently well experymen­ted and prooued: I neede not (right Worshypfull) to vse these wordes, for the Defence of this litle Boke, cōsideryng ye your Worship doth ve­ry wel accept such things, as vny­uersally bryng wt them a publique [Page] profit and vtylitie: (whence consi­steth your delight,) rewardyng ly­berally, the trauayle of suche, who haue, & do trauayle therin. Wher­fore, for that I among al other per­sones, do thinke my selfe moste be­holden vnto your worship: To gra­tifie your goodnesse, and to satisfie the request of my frend, I haue com­piled this litle Boke. which I haue put forth vnder your W. name and protection: protestyng, yt if I shall see this worke, which wt some cost and charge, I haue brought to per­fectiō, be wel accepted at your hāds I shall shortly exhibite vnto your Worshyp, a thyng of greater valew and estymation. And thus, cōmyt­tyng your good worshyp to God. I ende: who sende you your desire of vnderstandyng and knowledge.

¶Your Worshyps to comaunde. I. P.

¶Thomas Curteyse Gentleman, in prayse of the Auctor.

TO plesure Contreys state who tends
With carefull héed, & more perpends
The welth of others: then his owne,
whose séede is sown.
* To pleasure all, and he that sowes,
Of all his toyle, least profit mowes:
Deserues at least, the drosse to haue,
that frankly gaue
* The Golde that all inricheth so,
Therfore thou Booke where ere thou go:
Say fréely that thy Masters payne,
deserueth gayne.
* And if that Momus gin to chat,
Yf thou be wise, yet feare not that,
For good deseruing, well doth craue,
rewarde to haue.
* The which reward, without great charge
Thou mayest geue, if that at large
Without reproch, thou lettest this goe,
and thankfull show.
Thy selfe, for that which héerein hée,
Hath now set forth to pleasure thée:
Who eare thou bée, to this inclyne,
The profits thine.
T. C.

¶Thomas Blanck Gentleman, in the behalfe of the Auctor.

THe Painters Pen: wt no smal charg [...]
Doth now and then: depaint at lar [...]
BELLONAES broyles, & bloody fig [...]
To moue somwhiles, a mans delight
The Poet eke: with paynfull Quyll,
Doth somtymes séeke: mens eare to fyll,
With sundry sortes, of Verses new:
When he reportes, thyngs false & tri [...]
In both wherof: the learned finde,
No toy nor scoffe: or thyng by kinde,
That brings not out, som learned sky
For which no dout, most wisemen wy
Accept the thyng: what ere it bée,
That so should bryng: Commedytie,
The Partrige héere, ye thīg hath sough [...]
which nothing deere: need now be boght
Wherin pleasure: doth full consist,
And eke Treasure: if that thou lyst,
By trauayle to, obtayne the same,
The which to do, I wyssh thée frame.
And geue hym prayse: that with his toyle,
Hath in these dayes: from forrayne soyle,
Brought home to thee, pleasure & gain:
Then thankfull bee, his is the payne.

¶The Chapters and contentes of of this Booke.

  • TO bake a Capon with yolks of Eggs. Chapter. i.
  • ¶To bake a Feasant, or Capon, in stéede of a Feasant. Cap. ii.
  • ¶To bake Chickins, Sparrowes, or other Birds. Cap. iii.
  • * To bake Woocoks. Cap. iiii.
  • ¶To make Pescoos of Marow. Cap. v.
  • * To make a sawce for a rosted Rabbet, first vsed to King Henry the eight. Cap. vi.
  • ¶To bake an Oxetung. Cap. vii.
  • * To make vineger of Roses Violettes, or Elderne Beries. Cap. viii.
  • ¶To make a Marchpane. chapter. ix.
  • * To gylde a Marchpane, or Tarte. cap. x.
  • ¶To bake Quinces. chapter. xi.
  • * To kéepe Quinces vnpared all the yeare longe. chapter. xii.
  • ¶To make fine blaunch powder for rosted Quinces. Apples, or Wardens cap. xiii.
  • * To conserue Quinces condict, ready to be eaten. chapter. xiiii.
  • ¶To kéepe Plummes condicte in Syrop. chapter. xv.
  • * To kéepe cheries, or Gooseberies condicte. chapter. xvi.
  • [Page] ¶To make conserue of Roses, Redde, or white: With the sundrie Vertues and Operationns of ech of them. Cap. xvij.
  • * To make Conserue of Violet flowers, with the sundrie Vertues and Operati­ons therof. Cap. xviij.
  • ¶To make Conserue of Buglose flowers, with the sundrie Vertues and Operati­ons therof. Cap. xix.
  • ¶To make conserue of Borage flowers, with the sundrie Vertues and Operati­ons therof. cap. xx.
  • ¶To make Conserue of Rosemarie flow­ers, with the sundrie Vertues and Ope­rations therof. Cap. xxi.
  • * To make Conserue of Succarie flowers, with the sundrie Vertues and Operati­ons therof. Cap. xxij.
  • ¶To make Conserue of Elder flowers, with the sundrie Vertues and Operati­ons therof. Cap. xxiij.
  • ¶To make Conserue of Sorell, with the sundrie Vertues and Operations therof. chapiter. xxiiij.
  • * To make conserue of Maydenhaire: with the sundrie vertues & Operations therof. chapiter. xxv.
  • * To make conserue of Elecampane roots with the sundrie Vertues and Operati­ons therof. cap. xxvi.
  • [Page] ¶To make Conserue, of Gladon, or yelow Flowerdelice: With the sundrie Ver­tues and Operations therof. Ca. xxvij.
  • ¶To make Marmylade of Quinces. Chapiter. xxviij.
  • ¶To make Marmalade of Damasines or Prunes. Cap. xxix.
  • ¶To make conserue of Strawberyes, and the vertue thereof. And of Damasines: or of Prunes. Cap. xxx.
  • ¶To make Conserue of Cheries, and of Barberies. Cap. xxxi.
  • ¶To make Succade of ye péels of Orenges: and Lemons. Cap. xxxii.
  • ¶To make gréene Ginger, & Pepper con­dicte. Cap. xxxiii.
  • * To make al kynd of Syrops. Ca. xxxiiii.
  • ¶To make Manus Christi. Cap. xxxv.
  • ¶To make Losings. Cap. xxxvi.
  • * To make powder of Holland againste the Colicke. Ca. xxxvij.
  • ¶To make a powder to loose the Bellye gentlye. Ca. xxxviii.
  • * To make a receipt to restore strength de­cayed with sicknesse. Cap. xxxix.
  • ¶To make Ipocras. Chapter. xl.
  • ¶To make a Violet. or Damask powder for wollen and Furres. Cap. xli.
  • * To make a swéet pouder for lynen cloths, Chapter. xlij.
  • [Page] ¶To make a fine Pome Amber. cap. xliij.
  • ¶To make a fine Fumygation to cast on the coales. cap. xliiij.
  • ¶To make the same in Oslets. cap. xlv.
  • * To make a moist Fume, to put in a Fu­myng Dish. cap. xlvi.
  • ¶To make a Fumygation for a Presse of Clothes. cap. xlvij.
  • ¶To make a powder for swéete waters. chapter. xlviii.
  • ¶To make Damaske water another way. chapter. xlix.
  • ¶To perfume Gloues diuers wayes. chapter. l.
  • ¶To make a Perfume for Chystes and Cubboords. And also for Gloues. cap. li.
  • ¶To colour Gloues. cap. lii.
  • ¶To make Muske Sope. cap. liij.
  • ¶To make red sealyng Wax. cap. liiij.
  • ¶To make swéete Damaske Powder. iiii. maner of wayes. cap. lv.
  • * To kéepe Barberies whole in Syrope. chapter. lvi.
  • ¶To make fine Rice Porredg. cap. lvij.
  • * For the Ague in a womans Brest. chapter. lviii.
  • ¶For the vnnaturall heate of the Lyuer. chapter. lix.
  • * For the canker in the mouth. cap. lx.
  • [Page] * To know what time in the yeare Herbes and Flowres, should be gathered in their full strength. cap. lxi.
  • ¶The sundry vertues of Roses for diuers Medicynes. cap. lxii.
  • * The sundry vertues of Lyllyes. cap. lxiij.
  • ¶The sundri vertues of Milfoyle. ca. lxiiii
  • The sundry vertues of Rosemary. ca. lxv.
  • ¶A briefe Treatise of Vrines aswell of mennes vrines, as of Womens, to iudge by the colors, which betoken helth, which betoken sickenesse, & which also betoken death. chapter. lxvi.
  • ¶How to make a soueraigne Water, that Doctor Steuens Phisicion, a man of gret connyng did vse of long experience. And therewith did many cures, and kepte it alwayes secret, tyll of late a little before his death, that a special friend of his, dyd get it in writyng of him: with the sundry vertues and operations thereof. chapter. lxvii.

❀ The Auctor to his Booke concerning his friende, whose importunate sute procured him to publish the same.

GOe little Booke of profit & pleasance,
vnto thy good mistris, without delay
And tel her I send thée for yt ꝑformāce
of ber ernest sute (sith she wold haue no nay)
Let her vse thy cōmodities, as wel I kno she may
To ꝓfit her frēds for helth ꝭ p̄seruatiō
And also to pleasure them, for recreation.
Tel her that all thinges in thée contayned,
I haue seene them put oft times in vre:
And geuen thée to be her seruant retayned,
To serue her faithfully, dooing thy cure.
And also say, of this let her be sure
That she with her sute, of me hath obtained
Thee: that no Golde nor good coulde haue gayned.
I. P.

❀ The Closet, or Creasurie of cōmodious Con­ceites and hidden Secrets.

¶To bake a Capon with yolkes of Egges. Cap. i.

WHEN THE CAPON IS made redi, trusse him in to ye Coffyn: then take .viii. yolks of egges sod­den hard, & pricke into euery of them .v. Cloues, & put the yolks into the Coffyn with the Ca­pon: then take a quantitie of gyn­ger and salt, and cast it on the Ca­pon, and let it bake .iii. houres. Then take .ii. raw yolkes of egges beaten into a Gobblet of Vertuce, with a good quantitie of sugre sod­den togither, put it into ye Coffyn and so serue it.

¶To bake a Fesant, or Capon in stéede of a Fesant. Ca. ii.

DResse your Capon lyke a Phe­sant trussed, perboyled a little & larded wt swete lard: put him into the Coffin, cast theron a little Pepper and Salt: put therto halfe a dish of sweete Butter, let it bake for the space of .iii. howres, & when it is colde: serue it forth for a Phe­sant. And thus bake a Phesant.

* To bake Chickins. Chapter. iij.

TAke and trusse your Chickins, the feete cut off, put them in the Coffin: thē for euery chic­kin put in euery Pye a handfull of Goose beries, & a quātity of butter about euery Chickin: then take a good quantitie of Suger and Si­nimon with sufficēt talt, put them into the Pye, let it bake one howre and a halfe, when it is baken take the yolke of an egge & half a Goblet of veriuce wt sufficent suger sodden together, put in the pye & serue it.

¶To bake Woodcoks. Chapter. iiij.

PErboyle them, and being trussed put them into the Coffyn with swete larde about thē, season them with Pepper and salte, and a good quantytie of butter, let them bake one howre & a half, & so serue them.

¶To make Pescods of Marow. Chapter. v.

FYrst slice your Marow in lēgth. driue your past as thin as a pa­per leafe: thē take and lay smal Raisins, Cinimon and a little gin­ger and Suger aboute the Mary, fashion them vp lyke Pescodes, frie them in butter, cast vpon them Ci­nimon and iuger, and serue them.

¶A Sawce for a rosted Rabbet: to King Henry the eight. Cap. vj.

TAke an hādful of washed percelye, mince it small, boyle it with Butter & veriuce vpon a chafing dish, season it wt sugre and [Page] a little Pepper grose beaten, when it is redi: put in a few fine Crūmes of white bread, put it in amongste the other, let it boyle agayne till it be standing, thē lay it in a Platter, lyke the breadth of three fingers, lay of each side one rosted Conye (or moe) and so serue them.

¶To bake an Oxe toung. Chapter. vij.

SEeth the toung till it be tender, then slyce it on a boorde in fayre peeces: and take a good quantity of Marow slceed smal, cast it into the bottome of the pye: & lay the slices of the toung vpon it: and betwixte euery one some marow, and a little salt vpon them. Bake it the space of an howre, then rost halfe a man­chet a little at the fyre, and put the tostes into halfe a pynte of Redde­wine with a little Vineger, straine them out together: thē take cloues, [Page] Mace, Sinimon and Suger, seeth them in yt liquor tyll it waxe some­what thick: make a hole in ye couer of the Pye, put it in, set the Pye a­gayne into the Ouen for a quarter of an howre, and serue it.

¶To make Vineger of Roses. Chapter. viij.

IN Sommer time when Roses blowe, gather them ere they be full spred or blowne out, and in dry wether: plucke the leaues, let them lye halfe a day vpon a fayre borde. then haue a vessel with Vineger of one or two gallons (if you wyll make so much roset,) put therin a great quantity of the sayd leaues, stop the vessell close after that you haue styrred them wel together, let it stand a day and a night, then de­uide your Vineger & Rose leaues to­gether in two parts put thē in two great Glasses & put in Rose leaues ynoughe, stop the Glasses close, set [Page] them vpon a Shelfe vnder a wall syde, on the Southside wtout your house where the Sonne may come to them the most parte of the daye, let them stande there all the whote Sōmer longe: and then strayne the vineger from the Roses, and keepe the vinegre. If you shall once in .x: dayes, take and strain out the Rose leaues, and put in newe leaues of halfe a dayes gatheryng, the vyne­ger wyll haue the more flauor and odour of the Rose.

You may vse in steede of Vinegre, wyne: that it may wexe eygre, and receiue ye vertue of the Roses, both at once. Moreouer, you may make your vineger of wine white, red, or claret, but the red doth most binde the bellie, & white doth most lose.

Also the Damaske Rose: is not so great a binder as the red Rose, and the white Rose looseth most of all: hereof you may make vinegre roset.

[Page] Thus also, you may make Vine­gre of Violets, or of Elder flowers: but you must firstgather & vse your flowers of Eldern, as shalbe shewed hereafter, when we speake of ma­kyng Conserue of Elderne flowers.

¶To make a Mar [...]hpane. Cap. ix.

TAke halfe a .ii. of blanched Al­mons, & of white sugre: a quar­ter of a. It: of Rose water, halfe an ounce: & of Damaske water, as­muche. Beate the Almons with a litle of the same water, and grinde them til thei be smal: set them on a few coles of tier, til thei wax chick: then beate them agayne with the Sugre, fine: Then mixt the sweet waters and then together: and so gather thē, & fashion your March­pane. Then take wafercakes of the broadest makyng, cut them square, paste them together with a litle li­cour, and when you haue made thē as brode as wil serue your purpose, [Page] haue redy made a hoope of a greene hasell wand of the thiknes of halfe an inch on the inner syde smothe, and on ye vttersyde round & smooth without any knags: lay this hoope vpon your Wafer cakes foresayde, & thē fyl your hoop wt the geare a­boue named, the thiknes of ye hoop: the same driuen smoothe aboue wt the backe of a Siluer Spoon as ye do a Tarte and cut awaye all the partes of the Cakes euen close by the outlyde of the hoope wt a sharp knife, that it maye be rounde, then haueing white paper vnderneathe it, set it vpon a warme hearthe, or vpon an instrumēt of Iron or bras made for the same purpose, or into an Ouen after the breade is taken out, so it be not stopped, it may not bake but only be hard and through dryed, and ye may while it is moyst stick it full of Comfets of sundrye coolers, in a comely order ye muste [Page] moyst it ouer with Rose water and Suger together, make it smoothe: and so set it in the Ouen or other instrumēt, ye clearer it is lyke lan­terne horne, so much the more com­mended: if it be through dried, and kept in a dri & warme aire: a march pane will laste many yeares, it is a comfortable meat, meete for weake folks, such as haue lofte the taste of meats by reason of much and long sicknesse. The greatest secret that is in the makynge of this cleare, is with a little fyne flowre of Ryse, Rose water and Suger beaten to­gether & layd thin ouer the march­pane ere it go to dryinge: this wyll make it shine lyke Ice, as Ladyes reporte.

To gylde a Marchpane or any other kinde of Tarte. Cap. x.

TAke and cut your leafe of Golde as it lyeth vpon the booke, into square peces like dise: & wt a Conies [Page] taylles ende moiste a litle, take the Gold vp by the one corner, lay it on the place beyng first made moiste, & with another rayle of a Conie dry, presse the Golde downe close: And if ye wil haue the forme of an Hert or the name of IESVS, or any o­ther thing, what soeuer, cut ye same through a peece of Paper, & lay the Paper vpon your Marchpayne, or Carte: then make the void place of the Paper (throw which, ye March­payne appeereth) moist with Rose­water, laye on your Golde, presse it downe, take of your Paper, & there remayneth behinde in Golde the Print cut in the said Paper.

¶To bake Quinces. Cap. xi.

PAre them, take out ye Core, per­poyle thin in water tyll they be tender, let the water run frō thē til they be drie: then put into e­uery Coffin one Quince, ī it a good quātity of marow. Also take sugre. [Page] Cinamon, & a litle Ginger, & fil the Coffin therwith, close it, let it bake an howre, and so serue it.

* To kepe Quinces vnpared all the yeare long. Cap xii.

TAke ripe Quinces and at yt great end cut out a stoppell, then take out the core cleane, and stop the hole agayne with the same stoppel (but pare them not) and perboyle them a little, take them vp and let the water drayne from them, then put all the Cores and some of the smallest Quinces into little peeces all to cut, into the water wherein the Quinces were perboyled, and let them sethe till the liquor be as thick as molten size, that painters occupye, then take it from the fyre and let it keel: in the meane season couch your cold Quinces in a barel or an earthē pot ye great end down­ward (if the stoppel be out it makes small mater) & one vpon an other. [Page] Then put the liquor in, that it be a handfull ouer and aboue them, co­uer them close, and after .iiii. or .v. dayes, looke to them and when you see the liquor suncke downe, put in more of ye same which ye purposed li kepte to couer them as before, then lay a boorde vpon them and a stone that they rise not, and couer the vessell close with a thicke cloth fol­ded, that it take no ayre, so let them remayne. And when ye intende t [...] occupy some of them, vncouer the vessell and ye shall fynde a Creame coueryng the whole liquor, breake it in ye midst, turn it ouer with your hand, then take out your fruite in order begīning in ye midst first: then by ye sides, so that you remoue none (it is maye be) but those yt you take away and euery time that ye break the Creme to fetch Quinces, turne the Creame ouer agayne into his place, for you muste know that the [Page] Creame keepeth out ayre, & kepe­eth in the strength of the Surrop, therfore it maketh much to the cō ­seruation of the fruite to saue it, and also to se ye vessel close couered. Also when ye wyl bake your Quin­ces, washe them well and cleane in warme water, and bake them as before is written.

¶To make fine Blaunch pouder for rosted Quinces. Chapter. xiij.

TAke fyne Suger halfe a pound beaten in a whote Morter too fyne powder, of whyte Ginger pa­red halfe an ounce, of chosen Sini­mon a quarter of an ounce beaten ready to fyne powder, mixt them well together, and yf you wyl haue it moste excellent cast two Spoon­ful of Rose or Damask water in the beatyng of the Suger.

¶To conserue Quinces in Syrope condict, alway ready to be serued whole: or in quarters. Cap. xiiij.

AFter your Quinces are cored and pared, seeth them till they be tender & soft: then lay them out tyll they be colde, in the meane time take of ye same licor. ii. quarts or more (accordīg to the number of your Quinces which ye wyll kepe) and put therein the cores and some other small Quinces, all to cut in small peeces, sethe them in ye liquor to make the Syrope strong, straine them, & put into the liquor being .ii. or .iii. quartes .i. pynte of Rose­water, & for euery quart also of ly­quor, one half pound of suger, seeth them againe together on a soft fire of coles tyl ye suger be incorporated with the liquor, then put in your Quinces, let them seeth softly tyll you perceaue that your Syrope is as thick as liue hony, thē set them [Page] to keel, and take them out, lai them in a tray or treene platter: tyl they be cold, then take one ounce of bru­sed Cinimon, & some whole cloues, put them, wt some of the Cinimon in the Syrope, and when it is colde lai a larde of quinces in your glasse (called a gestelyn glasse) or an erthē pot well glased, then straw a little of your Cinimon vpon you Quin­ces, thē powre some Syrope, lay on an other larde of Quinces, and a­gayne of your spice, and Syroppe, and so foorthe tyll you haue done: and couer them two fingers ouer with Syrop aboue, couer thē close: and within .iii. or .iiii. dayes, looke to them, and when ye finde the Syrop shrunken downe, put in more, and so reserue them. Chese are to be serued in with Syrop.

See that the Quinces be tender­ly sodden, and the Syrop thick and stronge ynough.

¶Plummes condict in Syrrope Chapter. xv.

TAke halfe a pounde of Suger, halfe a pint of Rose water and a pinte of fayre Rayne water, or of some other distilled water, seeth ye Suger & ye two waters vpō a softe fyre of coles, till ye one halfe be consumed: thē take it frō ye fire & when it leaueth boylīg, put therin halfe a pound of ripe Damazines, or other plummes, & set it agayne on the embers, & kepe it in the lyke heate tyll the plummes be softe by the space of an howre if neede bee, then put into it some cloues brused and when it is coulde keepe it in a Glasse, or in an earthen or Gally­potte, the stronger the Syrrope is with Suger, the better it wyll continew.

Some put into the Syrroup Si­nimon, Saunders, Nutmegges. [Page] Cloues, and a little Ginger: seethe them not hastely for feare of muche breaking.

¶To kéepe Cheries condict, or Goose beries. Cap. xvi.

MAke your syrop as for plūmes then take halfe a pound of Cheries and cut off half the length of ye stalke of euery Chery, put them into the syrop, and vse them as you did the plummes, put in what spice that pleaseth you, and so kepe it as before is written: but make your syrop strong inough of suger lest it waxe hore and corrupte, then must ye make a new syrop stronger of the Suger: and put the cheries in it to keepe, as before is sayde. Thus ye maye doe wt Goosberies to make of them Tarts, or sawces al ye wyn­ter longe, sauing that Goosberies may be wel sodden without break­yng, because of their tough skin, so it be softly and dilligently donne.

To make Conserue of Roses, or other Flowers. Cap. xvij.

TAke the Buddes of Red Roses, somwhat before they be ready to spred: cut the red part of the leaues from ye white, then take the red leues and beat and grind them in a stone morter with a pestell of wood, aud to euery ounce of Roses, put .iii. ounces of suger in ye grin­ding (after the leues ar wel beaten) and grinde them together till they be perfectlye incorporated, then put it in a glas made for the nonce: and of purpose: or els into an ear­thē pot: stop it close, and so kepe it.

Thus ye may make conserues of all kynde of flowres vsed therunto.

The vertue of the conserue of Roses.

COnserue of Roses comforteth the stomack, the heart and all the bowells, it molysyeth and [Page] softneth the bowells, and is good againste blacke Coler: melancoīy, conserues of white roses doth loose the bellymore then the red.

To make conserue of Violets. Chapter. xviii.

TAke the flowres of Violets an­picke them from the stalke, beat and grind them with suger, as you did your Roses, to these put double the waight of Suger to ye waight of Violet flowres, but to all other flowres put .iii. partes of Suger to i. parte of the flowres.

¶The vertue of the same.

COnserue of Violet Flowres is good against the heate and in­flumation of Coler, called yel­low Coler, it quencheth thirstines, it maketh ye Belly moyst & soluble.

¶The vertue of the conserue of Buglosse. chapter. xix.

COnserue of buglosse flowres, cō ­forteth ye hot hert, it is good for the [Page] franticke, for the lunatick, and for the melancolicke, it is good for the Sincop and sowning, it taketh a­way heart burning, and trembling of the heart, or stomack, it profiteth against Coler.

¶The vertue of the conserue of Borage. Chapter. xx.

COnserue of Borage flowres, is of lyke vertue, it is especiallye good againste blacke Coler, or melācoli, it also maketh one mery.

¶The vertue of the conserue of Rosmary. Chapter. xxj.

COnserue of the flowres of Rose mary, comforteth the cold and moiste braine, it comforts also the Senowes, it is good againste melancoly and flewme.

¶The vertue of the conserue of Succary. Cap. xxij.

COnserue of Succary is good agaīst yelow & black coler, & in ye burnīg & heat of hot feuers.

¶The vertue of the conserue of Elder flowres. Cap. xxiij.

COnserue of the flowres of Elder is good agaynst the morphewe, it clenseth the stomack, and ye whol body from scabbs. Gather the clus­ters, or bunches whereon ye flowres grow when they are newe blowne and spreade: lay them vpon a fayre sheete abrode in a Chamber a daye or two tyll ye shal perceue ye flowre wyll shake off and fall awaye, then pyke them cleane, and make therof conserue, as ye do of other Flowres.

And whereas it is more holsome then pleasant, therfore put some o­ther conserue (suche as ye luste) a­mongst it, when ye wyl occupy it.

¶The vertue of the conserue of Sorell. Chapter. xxiiij.

COnserue of Sorell is good agaīst al vnkind heats, of the stomake [Page] and other principall partes of the body, and againste yellow coller.

Take leaues of Sorell, washe them cleane, and shake of the water cleane, or els tary tyll the water be dried cleane: beate them, and grind them with Suger as aboue, and then kepe them.

The vertue of the conserue of Mayden heaire. cap. xxv.

COnserue of ye leaues of May­den heire is good againste the sicknesse of the syde, called the Pleuresy, and for al diseases of the breast, and of the lyghtes, and in all maladies of Malencoly, and agaīst red coler, make it as you do of sorel.

To make conserue of Elecampana Rootes. cap. xxvi.

TAke the roots of Elecampane wash thē clene, slice them in to peeces as big as your thumbe, seeth them in faire water, tyll they [Page] bee tender, take them vp, & powne them & draw them throw a haire­siue, put therto in the second sethīg the doble or treble waight of sugre and when the sugre is perfectly in­corporated, take it off, and kepe it. See it be wel styred in the se thing.

The vertue of the same.

COnserue of Elecampana is good to comfort ye stomack, and the noorishing mēbers, it mar­uelously looseth tough flewme, de­solueth, and consumeth the same, by the siedge it auoydeth it.

To make conserue of Acorns, or Gladon. With the vertue of the same. chapter. xxvii.

TAke the roots of yellow flowre delice which groweth in moist grownde, otherwise called a Flag roote, washe them and scrape them, seeth them. and order them as ye doo of Elecampana now [Page] last before rehearsed, and so kepe it. This conserue is good againste all sicknesse of the brain and synowes, and against all deseases of fleume, vnto women it oppeneth naturall course and termes.

And you muste generally learne, that in makyng conserues, Frutes and Roots are made with fyre and seething: but Flowres are made wt ­out fyre or seething. Moreouer the more Suger or Honey is put into thē, so it be not past .iii .ii. to .i, the conserue shal continew the better.

¶To make Marmalade of Quinces. Cap. .xxviii.

AFter that your Quinces ar sod­den, ready to be kept condict as be­fore in the chapter is written, then with some of the liquor wherī thei were sodden (but without ani spice) [Page] beate them and drawe them as ye wolde do a Tarte, then put some o­uer they fyre to seethe softlye, and in the seething strew by little & little of pouder of suger, ye waight of the Quinces, or more, as your tast shall tel you stir it continually, put ther to some pure rose water, or damask water, let it seeth on height til it be w [...]l standyng, which thing ye may know, by takyng some of it vpon a colde knite and let it keele, if it bee stiff, then take it off & boxe it while it is warme, and set it in a warme and dry ayre, yf you wyl gylde your Marmalade, do as afore is spoken of a Marchpane.

❧The beste makyng of Marma­lade is when the Quinces haue layne long & are through ripe, and very yellow, as in lent season.

¶And forasmuche as Quinces [Page] are bynding, and therfore not good for some sickefolkes costife, it is necessary to put a good māy of ripe apples of good verdure, as Renet, Pyppen, Lording, Russetyng, Po­meriall, Rex pomorū, or any other apple that is pleasant raw among them, being fyrst drawne, for a tare and then sodden amonge the other matter of Quinces. Thus shall you make your Marmalade, somewhat souple, and also encrease the quan­titie and verdure of the same, speci­ally if it be well dashed with swete water.

¶To make Marmalade of Damsins or Prunes. Cap. xxix.

TAke Damsins which ar ripe, boyle them on the Fyre with a lyttle fayre water tyll they bee softe, then draw them through a course Boulter as ye make a tart set it on the Fyre agayne seethe it [Page] on height with sufficient suger, as you do your Quinces, dash it with sweete water. &c. and box it.

If you wil make it of Prunes, euen likewise doo put some Apples also to it, as you dyd to your Quinces.

This wise you may make Marmy­lade of Wardens, Peares, apples, & Medlars, Seruits or Checkers, strawberys euery one by him selfe, or els mixt it together, as you thīk good.

To make conserue of Strawberies, With the vertue of the same. chapter. xxx.

TAke Strawberies .i. quart clene picked and washed, set them on the fyre til they be soft, strain them put thereto two times as much su­ger in powder, as waight of the strawberies, let them seeth tyll the suger be incorporated wt ye straberis [Page] put it in a Glasse or earthen Pot well glased.

¶The vertue of the same.

¶The conserue of Strawberies is good against a bot liuer, or bur­ning of the stomack, and specially in the seruent heate of an ague.

Thus make conserue of Dama­sins and Prunes.

* To make conserue of Cheries and Barberies. Cap. xxxi.

LYkewise ye must make cōserue of Cheries, and also of barberis sauing that these require more Suger then the other do which ar not so sowre as they bee.

¶Here is to be noted, that of conserues of Fruits mai be made mar­malade, for when your conserue is sufficiently sodden, and ready to be takē off thē seeth it more on height and it wyll be Marmalade.

¶Moreouer same make their con­serue, Marmalade & Syrops with cleane Suger, some with cleane Hony clarifyed, some with Suger and Hony together. And after the opinion of diuers great Clarkes, Honye is more holsome, though it be not so toothsome as suger.

* To make Succade of Peels of Oranges and Lemons. Chapter. xxxii.

FYrste take offe your Peeles by quarters and seet hthem in fair water from .iii, quartes to .iii. pynts, then take them out, and put to as much more water, and seethe them lyke wyse, and so doe agayne, till the water wherin they are sod­den haue no bitternesse at all of the Peeles, then are they ready. Now prepare a Syrop as ye doe for quinces condict in syrop in ye. xiiii. [Page] chapter before written: seeth them in the Syrope a while, a keep them in a Glasse or Pot.

¶To make gréene Gynger. chapter. xxxiii.

TAke the Rases of cased Ginger of the fairest, and vse them as foloweth, lay a broad lane of faire sand vpon a low flore on ye grownd halfe a foote thicke, then laye your Rases of Ginger vpon the sande in order, couer the Ginger with more sand .iiii. or .v. fingers thick. sprin­kel the sand ouer faire with water, twice euery day, that it be moyste, thus dayly do tyll ye shall perceaue your Rases to be soft. Then take vp your Rases: wash them & scrape them cleane, haue a Syrop readye made as aboue is sayde, seeth them in it till they be wel seasoned, take them vp and with some of ye Syrop cast thē, or put thē in a pot of stone.

¶To make Pepper soft: with the vertue of the same.

AFter the same manner with sand ye may make pepper soft and with lyke Syrop season & kept them. Ginger & Pepper in syrop comforteth a colde stomake, & help­eth much to good disgestion.

To make all kinde of Syrops. chapter. xxxiiii.

TAke Buglosse, Borage, white Endiue, of each .i. handfull, of Rosemary, Tyme, Isop, win­ter Sauery, of each halfe a handful seeth them (being fyrste broken be­tweene your hands) in .iii. quartes of water, vntoiii pints, thē straine it, and put to ȳliquor, whole cloues an ounce, pouder of Cinimon: half an ounce, pouder of Ginger: a quarter of an ounce .i. Nutmeg in pow­der, of suger half a pound, or more: let them seethe vpon a softe fyre well styrred for burnning too, [Page] vntyll it come to the thicknesse of liue Hony, then keepe it in Gally­pots, if you put .i. pynte Malmzey in the second seethīg, it wyl be bet­ter. When it is perfecte, haue sixe graynes of fine Muske in powder, stirre it amongst your Syrop as ye put it in the Gallypot, and couer it,

This Syrop will last many yeres and is excellent against swowning and faintnesse of hert, it cōforteth the Brayne and Sine wes, if it bee vsed as muche as a Hasell Nut at once, at your pleasure.

¶To make MANVS CHRISTI. Chapter. xxxv.

TAke halfe a pownde of white Suger, put therto .iiii. ounces of Rosewater, seethe them vpon a softe fier of Coales, tyll the water be consumed, and the Suger is be­come hard, then put therin a quar­ter of an ounce of the powder of Pearles, stirre them well togither, [Page] put for euery spoonfull, a peece of a leafe of Golde cut of purpose: caste them vpon a leafe of white Paper, annointed fyrste with the Oyle of sweete Almonds, or sweete butter for cleauing too.

¶To make Losings. Cap. xxxvi.

TAke halfe a pownd of Suger, and as much Rosewater: or o­ther distild water, as for Ma­nus Christi seeth them lykewise, and when ye wyll know when it is sodden inough, take out some vpon a kniues poynt, and let it keel, and if it be harde lyke Suger then it is sodden innough: then put into it of any of the powders hereafter nexte folowing, one ounce: stirre thē well together, lay it vpon a paper oyled: driue it as thin as ye thinke meete, lay on your Golde leafe wt a Conys tayle, cut your Losings Diamonde fashion, and so keepe them.

¶Powder of Hollond against Colick, and gnawing of the belly. cap. xxxvii.

TAke Cinamon, Anys seede, fenel seede, Cummin seede, of ech a quarter of an ounce, of shauen Ly­querice .iii. quarters of an ounce, of Gallingal one ounce and a half, of Spyknard a quarter of an vnce, of Sene of Alexandrya .ii. ounces: beat them al into fyne powder, and serce them, whereof take a quar­ter of an oūce in a messe of Potage.

Powder to make the belly soluble, causing a gentle laske: méete for noble personages. Chapter. xxxviii.

TAke Sene of Alexandria one ounce, of fyne Gynger halfe a quarter of an ounce, of Anys seede a quarter of an ounce, beate them into fyne powder and serce them, put of this powder into your [Page] sodde Sugre, and make Losynges as before: of the whole, ye nūber of xvi. wherof disolue two of them in a messe of Potage, or in a Cup of Myne fastyng in the morning, and fast one howre after, if you doe put as much of sugre in powder, as the waight of the whole powder, yee may keepe it in a Bladder, and the whole pouder wil serue .viii. times to receaue, as euen now is sayd.

A receipt to restore strength, in them that arr brought low with long sicknesse. chapter. xxxix.

TAke of the brawne of a Fesant or Pattridge, and of a Capon sodden or rosted, of ech a quar­ter of an ounce, steepe them in rose­water two howres, of the Kernels of Nuttes called Pistaciorum & of the kirnels of ye pine apple, of ech a [Page] quarter of an ounce of Cinimon, in fine powder the waight of twenty Barly cornes, of ye Spices of Dian­thos, diamargarition, Letificantes Galent, of each the waight of forty graines, or barly cornes, of the seed of Millon, pepon, Go orde, and Cu­cummer, of each the waight of ten graines, the skin taken of, let them be all grownde smal, then take .vi. ounces of suger, dissolued in borage water, seethe it on haighte as for Lofinges, and when it is sodden y­nough, thē put in al ye other geare, and make Losings therof. Wherof one is sufficient at once disolued in a messe of Potage, or a draft of drīk: thus doo, it. or .iii. times euery day.

¶To make Ipocras. Cap. xl.

TAke of chosen Cinimon, two ounces, of fyne Gynger one ounce, of Graynes halfe an [Page] ounce, bruse them all, & sleepe them in. iii. or. iiii. pyntes of good odife­rous wine, with a pound of Sugre by the space of. xxiiii. howres. then put them into an Ipocras Bag of Wollen, and so receaue the liquor. The rediest and best waye is to put the Spices with the halfe pownde of sugre, and the Wine into a stone Bottle, or a stone pot stopped close. and after: xxiiii. howres it wyll bee ready, then cast a thin linnen cloth, or a peece of a boulter cloth on the mouth, & let so much run thorow: as ye wyll occupy at once, and kepe the vessell close, for it will so well keep both the sprite, odour and ver­tue of the Wine, and also Spices.

¶A violet pouder for wullen clothes and Furres. cap. xli.

TAke of Ireos. ii. ounces, of Cala­mus aromaticus. iii. quarters [Page] of an ounce, of Cipres, or gallingal, of Spiknale, of Rose leues dried, of ech a quarter of an ounce, of cloues of Spyke: or Lauender Flowres, of each halfe an ounce: of Nigella ro­mana, a quarter of an ounce: of Beniamin, of Storax calimit: of each halfe an ounce. Let them be all finely beaten, and serced, then take two or three graynes of Musk disloue it in rose water, and sprinc­kell the water vpon the powder, and turne it vp and downe in the sprincklyng, tyl it haue drunkē vp the water, when it is dry, kepe it in bagges of sylke.

* A swéete powder for Napery and all Lynnen Clothes. chapter. xlii.

TAke of sweete Mariornm, (that is hore, that is the swee­ter) when it hath in him Seedes ripe, cut the braunches, [Page] so that the Roote maye springe a­gayne, when this Mariorum is dried, then rubbe out the sedes and keepe them to sowe about Easter, and the Huskes or leues that grow about the Seedes take for your purpose, rubbe them small betweene your handes (for if you beat them to powder in a Morter, they wyll loose the most parte of their sauor) then take of white Saunders, or of grey Sanders, but looke that they be new of right sweete odour, for if they bee olde, and haue no pleasaunt and quick odour, they ar nothyng worth, take I say of these sweet Saunders beaten into fyne powder one ounce, and put it to an ounce of your sweet Mariorum rubbed betweene your handes as afore is sayde, and yf you put one or two Graynes of Muske therunto (for your wearyng linnen it is the better) sowe these vp in a [Page] sylke bag together, & lay it among your Linnen, of such baggs haue a dosen or two, which wyll continue many yeares, and when you looke to your Linnen: then chafe each of the bagges betweene your handes, that they may yeld our their swete odour. Moreouer in the Sommer time, gather red Roses in faire we­ther, so soone as they be blowne, & opened, laye them vpon a Table, a Bed, or a fayre flore of boords, and now and then remoue them least they mould, and waxe foysty, when they are dry, pick off ye leaues, that you may haue. ii. peckes of them, then strewe them amonge and be­tweene the boughts and foldynges of your Linnen, with. i. handful of of drye spike flowres, to. vi. handful of dry Roses, and lay your sweete bags amongst them. Be sure that your lynen be euerthrough drier ye lay them vp, for els the Roses wyll [Page] waxe hore, set your coffer in a drye ayre, and in the winter tyme, or in wet wether, when ye perceue your Roses to waxe moyst, thē put them into a pyllow bere or twayne, that they fall not out, and lay them vp­on your bed betwene the Couerlet and the Blancket, all night, or els before the fire, let them drye, and strew them agayne.

Moreouer ye must alwayes haue a bag full of dry Roses in store, kepte in a dri ayre, for if he loose his read­nesse, thē looseth the rose his swet­nesse.

Fynally ye must euery yeare, put a­way your olde Roses, and occupye new, out keepe your sweet Bagges styll many yeares.

* To make a Pomeamber. cap. xliij.

TAke of Beniamin .i. ounce, of Storax calamit halfe an ounce [Page] of Labdanum the eight part of an ounce, beat them to powder, & put them into a brason Ladle with a little damask or Rose water, set thē ouer the fyre of Coles, til they be de­solued: and be soft lyke waxe: then take them out and chafe them be­tweene your hands as you do wax: thē haue these powders redy finely serced, of Cinimon, of Cloues, of sweet sanders grey or white, of ech of these. iii. pouders halfe a quarter of an oūce mire ye pouders wt ye other and chafe thē wel together, if they be to dry moysten them a litle with some of the Rose water left in the Ladle, or other: if they waxe colde, warme then vpon a Kniues poynt ouer a Chafingdishe of Coles, then take of Amber greace, of Musk and Ciuet, of ech, iii. graines, desolue ye Amber greace in a Siluer Spoone ouer the bot Coles, when it is cold, make it smal, put it to your Musk [Page] and Ciuet, then take your Pome, that you haue chafed and gathered together, and by little and little, (with some swete water if need be) gather vp the amber, musk & ciuet: and mixe them with your Ball, til they be perfectly incorporated, then make one Ball or two of the lumpe as ye shal think good, for ye waight of the whole is aboue two ounces, make a hole in your Ball, & so hang it by a Lace.

If you perceaue that ye Ball is not tough ynough, but to brittle, then take a curtesy of storax liquida, and therwith temper your Bal against the fire, but take not to much storax liquida, because it is too strong.

Or ye better way is, to haue some gūm cald dragagāthi redy disolued in swete water, it will be desolued in. ii. daies, & wt ye gather your Ball with ye heate of ye fire: this Ball wil be of like goodnes within as wtout [Page] and of great price. ¶Some men put in ye makyng hereof. iii. or. iiii. drops of the Oyle of spike, beware of to much, because it is veri strōg.

When ye wyll haue your Ball ex­ceede in sweetnes, breake it & haue ii. or. iii. graines of Musk. or Ciuet or Amber greace, as you delight in, or al together, desolue them in rose or Damask water, & with the same chafe your Ball ouer the fyre tyl al be drunken in, then pearce a newe hole as before.

* To make a fine Fumigation to cast on the Coles. cap. xliiij.

TAke of Beniamin .i. ounce, of Storix calamit half an ounce disolue them as for a pomeam ber, then haue redy these woods in powders or one of them, Gyniper, or Cipres, or of white Sanders, & of Cloues, of either halfe a quarter of an ounce, al in fine pouder, mixt [Page] them all together: and with some Storix liquida gather thē together with the heat of fire, then make thē rownde of the bignesse of a blacke sloe, and with your Seale printe it a Cake while it is warme and soft.

Of these cast one or two vpon a Chafingdishe of Coles, to purge all pestifferous infection, and corrupte ayres, out of your house: if you put to the other thinges, the powder of Amber beades it wil be the sweter.

¶Some put also Labdanum, as before is sayd in makyng of the po­meamber, hearein doo as the sauor therof shall please you.

To make the same in Oseletts. chapter .xlv.

TAke a little of the fyne powder of Sallow, or wyllow Coles, mix it wtsom of your fumigatiō last before named, in the makyng work [Page] them wel together. then fashion it with. iii. or. iiii feete lyke a Cloue. and when it is dry kyndle the ende of it at a quick Cole, & it wyll yelde a sweet sauour, put not to muche coles for thē it wyl sauor of thē, put not to little Coles▪ for then it wyll not kepe fyre: put not to much Storax liquida, for then it wyll be too brittle and to moyste, and wyll not lightly drye: therfore it shalbe well to haue som Gūme of ye cheritree or Plumtree, which they call Gūme Arabick, disolue some of it in swete water tyl it be liquide and toughe, with this gather your Oselets, or other Fumygations.

¶A moyste fume vpon a fuming dish. chapter. xlvi.

TAke a peece of your Pomeam­ber as bigge as a hasel Nutt, bruse it, put it into you fume­ing [Page] dishe, with sweete water, put therunto a few bay leues, as much of dried Basell leaues, a lyttle rose­mary, and set it ouer the fyre, vpon a Cubbard: or els in the stede of the Pomeāber, put .ii. or. iii. of ye cakes before written broken small, &. ix. or. x. whole Cloues, and if you wyll haue it excellēt sweete, then put. i. or. ii. graynes of Musk, and let the leaues & them stand ouer that fyre together, as before is sayde.

¶A Fumigation for a Presse, and clothes that no Moth shall bréed therin. chapter. xlvii.

TAke of the wood of Cipres, or of Ieniper, of Rosemary dried, of Storax Calamit, of Beniamin. of Cloues, a like waight beaten all in to pouder, then take of ye powder of Wormwood leaues dried as muche as all ye others, mixe them well to­gether, cast therof vpon a Chafyng­dish [Page] of coles and set it in your press and shut it close, & thus do ofttimes tyll you haue well seasoned your Presse or Coffer.

* A Powder wherwith to make sweete waters. cap. xlviii.

TAke of the wood of Cipers, or the roots of Galingal. i. quarterne. Of Calamus aromati­cus. i. quarterne. Of Orace or Iris one quarterne. Of Cloues. i quar­terne. Of Storix Calamit, one quarterne. Of Beniamin, one quarterne.

Or ye may take of each of these, one ounce for a proportion, let all be beaten into powder: and when ye wyll distyll your Roses, fyll your Styll with Rose leaues: and a few Spick Flowres, & vpon the top of them, strew some of your pouders, & so distill them. Some put a little [Page] of the powder of Nigella romana: to the other powders. These cakes wyll be very sweete: put the water in a large glasse, and to the pottle, put. xii. graynes of Muske, let it hang in the middes of the water in a thin Linnen cloth with a thred, set it in the sonne. xx. or. xxx daies, then take the Glasse in, and set it in a drye ayre.

* An other manner of makyng of Damaske water. cap. xlix.

TAke of Arace or Iris, of Spike flowres dried, of Cloues, of ech i. oūce, make thē in poder, put them together with a pint of new Ale in cornes, and. i. pynte of Rose water, into an earthen pot: put therto a good manye of grene Rose leaues, let them soke in it, a night tyme, stoped close, in the morninge when ye wyll distyll, first lay other Rose­leues in the bottom of your Stili­tory for fere of cleuing to, then take [Page] of the Rose leaues, out of the Pot, and put them with other greene Rose leaues in your Stilitory sufficient, and to the water: put Muske as aboue is sayd. This water is excellent to set foorth a Carte, an Apple moyse, or Almond butter.

¶To perfume Gloues. cap. l.

TAke the Gloues, & wash them in Rose water, or Damaske water, tyll the scurfe of ye Le­ther be gon, aud then stretch them foorth softly, and keepe the water, you wash them with styll: Then hang them vp to dry, and then laye them in a cleane lynnen cloth that is foulded. iii. or. iiii. doubles: and when they be drye, let them lye in Rose leues dryed, a day or two: then take Oyle of Ciuet Almons, and Musk: and grind them together vp on a Marble stone. Stretch them foorth softly, and with your hande annoynte your Gloues. iii. or. iiii. [Page] tymes: & euer among stretch them foorth, then let them drye, and euer stretch them forth softly as thei dry Then take Sandifer mixed with a lyttle Ambergreace, and strewe the powder of it thinly vpon them and laye them in a Paper: and in a Box, or els melte the Amber greace with a quantiti of Rose water, and mixe the Sandifer to it, and so an­noynt the Gloues with the same. Then let them dry, and lay them in fayre white papers.

2. To perfume Gloues another way.

TAke the Gloues & washe them as aforesaid. iii. or iiii, times & wring them eueri time softly: then take Gūme of dragagant, and stepe it in fine Damask water one night, then strain ye water through a fine Linnen clothe, and take the Gūme and mix it with an ounce of Amber greace, and a quarter of an ounce of Muske, fyrste grynde your [Page] [...] [Page] [...] [Page] Amber greace wt Oyle of Turpen­tine, then mingle al together, & roll your Gloues with the same: laye them to dry, & lay a paper betwene.

3. A preparatiue for Gloues.

WAshe ye Gloues as afore is said, tyll the sent of the leather bee gon, then take Beniamin. ii. oun­ces, of Storax Calamit. i. ounce, let them be very fine, then take oyle of Ciuet Almons and mingle it with Beniamin & Storax vpon a Mar­bell stone: When it is wel grownd, put it into an earthen Potte with more Oyle of Ciuet Almons, then put in Cloues in powder, and so let it stand very close couerd: and when you neede, take a little Rose water in a Sponge, and rub the Gloues softly, & then in lyke manner with the Oyle called Ciuet Oyle for the same purpose.

4. Another way.

TAke twelue Graynes of Muske, [Page] syxe graines of Ciuet. viii. graines of ambergrece. iii. grains of storax Calamit. vi. graines of Beniamin and a few Cloues: grynde all these together, with Oyle of Ciuet Al­mons. Fyrste wash your Gloues: with Fusses, disolued a day in Da­mask water.

5. Another for Gloues.

TAke your Gloues & wash them in rose water once or twice, til all the scurffe be gon frō them and then let them drye, and stretch them well out, fyngers and all: Then playne them, and wash them once or twice, then take two oun­ces of Storax, and as much Benia­min made in powder: Dresse your Gloues all ouer, on a smooth boord before they be dry, then hang them to drye, and when they be drye, saue the powder that is lefte, then take a pynte of Rose water, and. ii. oun­ces of Storax, and two ounces of [Page] Cinimon, put all these in fine pou­der, and cast them to the rose water, and let thē seethe in a close Posnet couered. Then take a fine Brush, and brush them ouer.

6. An other way to perfume.

TAke Amber grece a dramme, of Musk halfe a dram, of Fusses a dram, of Ciuet halfe an ounce, put all these together in a pynt of rose­water, or Damask water.

7. An other way.

TAke a dram of Amber grece, a dram of Beniamin, halfe a dram of Fusses, a dramme of Storax, a quarter of an ounce of Labdanum, put all these to Rosewater.

¶A perfume for Chestes and Cubbords: And also for Gloues. cap. lj.

TAke Beniamin and Storax, of ech one ounce, Labdanum, and Fusses, of ech a quater of an ounce, halfe a Dramme of Ciuet. If you burne it for Chestes, or Cubbordes, [Page] beate it in a hot Morter. If it be for Gloues, boyle it and put it to Rose water.

* To collour Gloues. Cap. lii.

YOu must haue Hulles of greene Walnuts, that must lie in water all the yeare long: roule them well with these Hulles, & make them as deepe a couller as you may.

¶How to couller Gloues yellow within.

TO collour Gloues yellow, wtin take ye yolkes of xx. Egs, & put them in a fryinge pan, with a soft fyre, styrre them euer, and bruse them with a ladle, & the Oyle that ascendeth of them, being annointed on the in syde of the Gloues, wyll make them loke yellow.

¶To make Muske Sope. cap. liii

TAke stronge lye made of chalk, and six pounde of stone chalk: iiii, pounde of Deere Suet, and put them in the lye; in an ear­then potte, and mingle it well, and kepe it the space of forty daies, and mingle and styr it. iii. or. iiii. times a daye, tyll it be consumed, and that, that remayneth. vii. or. viii. dayes after, then you muste put a quarter of an ounce of Muske, and when you haue don so, you must al flyrre it, and it wyll smell of Musk.

¶To make red sealyng wax. cap. liiii.

TAke to one pound of Wax .iii. ounces of cleare Turpentyne in Sommer, in Winter take fowre: melte them together with a soft fyre: Then take it from the fire and let it coole: Then put in Ver­mylion [Page] verye fynely grounde, and Salet Oyle, of each an ounce, and mix them well together, and it is perfect good.

To kéepe Damsins in syrop.

TAke Damsins & picke them wt a knife, or a pī thē take clarified Suger asmuch as you shall thinke wil serue & them you must boyle it til it be as thick as birdlime: Then boyle your Damsins in ye clarified sugre, til they be soft, thē take thē vp, and put them in a glasse, then you must boyle ye syrop, till it be thick as ye o­ther was, before you put in ye Damsins, & as soone as it is so thick you muste powre it into the Damsins and so couer them close.

For the gnawing in a Womans stomacke.

TAke a good handful of Spermīt, and a handful of Worme wod, and heat a tile stone, & lai these, ii. thīgs on it, & make a little bag, & whē the herbes be hot, put thē in ye bag, & so laye them to her stomack.

¶To make swéete Damaske pouder fowre maner of wayes. cap. lv.

TAke. ii. or. iii. handfulls of dried Rose leues ii. graines of Musk halfe an ounce of Cloues and beat these all to powder.

2. An other way

¶Take. vi. ounces of Orace. iiii. ounces of Cloues. ii. ounces of flo­rax Calamite. i. ounce of Labda­num ii. ounces of yellow Sanders and a lytle Musk.

3. An other way.

¶Take. ii. ounces of Cloues. iiii. ounces of Spruce, iiii. ounces of Storax calamit. iiii. ounces of Roses. iii. ounces of Beniamin.

4. An other way.

¶Take. iii ounces of Sypres. iiii. ounces of Beniamin, ii. ounces of Coleander or Labdanū, iii. ounces of Storax Calamit, ii. ounces of Roses, beate all these to powder.

¶To keepe Barberyes. cap. lvi.

TAke claryfied Suger, & boyle it tyll it be thick, whiche you shal perceue yf you take a litle betweene your fingers it wyl rope lyke Birdlyme: Then put in your Barberyes, and let thē boyle with a soft fyre, vntyll you perceaue thei be tender, thē put them in a Glasse and couer them: and so kepe them.

¶To make fine Rise Porredge. cap. lvii.

TAke halfe a pound of Iordyn Al­mons, and halfe a. li. of Ryce and a gallon of running water, & a handful of Oke barke, and let the bark be boyled in the running water, & the Almons beten with the hulles and all on, & so strayned to make the Rie Porrege withal.

For the Ague in a womans brest. cap. lviii.

TAke Hemlocke leues & frye them in sweete Butter, & as hot as she may suffer it, lay it to her brest and lap a warme white cotten, and it [Page] wyll driue it away in short time.

¶For the vnnaturall heat of the Liuer. Chapter. lix.

Take borage, buglosse, sicory, vio­lets, fumitori, yong hop buds, fe­nel buds, of ech a quarter of a handful, yong mallows & mercury of ech halfe a handfull, boyle these in a potle of Whey and straine it.

For the Cankar in the mouth. cap. lx.

TAke halfe a pinte of ale, & a sprig of Rosemary, & seethe them toge­ther, & scum your ale, and then put in a pece of Allū as much as a nut, and a spoonfull of Honey, and two spoonfull of Honysuckle water.

* To know what time in the yeare Herbes and Flowres, should be gathered in their full strength. cap. lxi.

MEdicines ar made diuers and sundry wayes, some by leues, some by sedes, some by rootes, some by Herbes, some by flowres, & some by fruits: Such leues as are put to medicins shuld be gatherd whē thei [Page] be at at theyr full wexing, ere that their coullour be chaunged, or that they fade any thing.

¶Sedes when they be ful ripe and the moystnes somwhat dried away

¶Flowres shoulde be taken when they be fully open ere they begin to fade.

¶Herbes should be gathered when they be full of Sappe, and ere they shrink.

¶Rootes should be gathered when the leaues fall.

❧Fruites shoulde be taken when that they be at their ful growth, or when they fal, & the heauier ye fruite is, the better, & those that be great and light in ponderation chuse not them, and those that be gathered in fayr, wether be better then those that be gathered in rayne.

And those Hearbes that groweth in the Feldes are better than those that groweth in Cownes, in [Page] Gardens, and those that groweth on hills in the field be best for Me­dicines, for cōmonly they be lesse, & not so fat, and haue more vertue. Many Herbes there be that haue special time to be gathered in: And if they bee gathered in yt time, they haue their whole vertue to their propertie, or els not so good. Some helpeth when so euer they be ga­thered, & some be nought yf they be gatherd out of time, therfore mark well what I teach thee.

¶Betayne shalbe gathered princi­pally in Lāmas Monthe with the seede and the roots, and without a­ny Iron toole, and it shalbe dryed in the shadow, for medicins it may be gathered other tymes, but euer­more it is the better yf it be gotten without Iron, and it muste be ga­thered afore Son risyng.

¶Swinsgras shalbe gathered whē it pleaseth in time of neede.

¶Camimamill shalbe gathered in Apryll

¶Perytory shalbe gathered ī Iune before the Son rysing.

¶Red docke shalbe gathered when they neede dayly.

¶Longedebefe shalbe gathered in Iune and Iuly.

¶Penyworte shalbe gathered in the beginning of Winter.

¶Germander shalbe gathered in Lammas Month.

¶Dragaunce shall be gathered in Iune and Iuly.

¶Columbyne in Lāmas month.

¶Addertung should be gathered in Apryll.

¶Pedelyon when thou wilt.

¶Groundsill alway after midday.

¶Wal wort when it pleaseth you without Iron.

¶Violet should be gathered in the Month of March, & in this month should Violets be put into Sugre [Page] and to Syrop. ¶Roses should be gathered in April and in May, and of them shoulde be made Suger roset in Syropes of Roses, and in this same Month should Oyle be made of Camamyll.

¶Rosemary Flowres should be ga­thered in May.

Centory whē he begīeth to flowre.

¶Origanum in ye Month of Iune.

¶Solsequie shuld be gathered the xvi. day of Auguste, before the Son rising without Iron.

¶Hertstong should be gathered ere day, in Nouember.

¶Aristologia shoulde be gathered the same time.

¶Garlyke may be taken when you neede for Medicines.

¶Wilde Garlyke shuld be gathered when it flowreth.

¶Gurdes shuld be gathered in the ende of September, when they bee rype, and dried where the Sonne [Page] may be all day. Wylde Nep beries should be gathered when they wax yellow.

¶Cucumbers should be gathered when the fruit is rype, and ye fruite should be layd vnder Uines, where the Sonne maye not haue all his strength to him in a moyste place that it may roote, for than the seed shalbe good and ful of kernelles.

¶Citrull when ye frute is rype and dried in a dry place in the Son.

¶Calamint water shuld be gathe­red when it flowreth, and drie it in the shadow, and it will last a yeare.

¶Saffron should be gathered afore that the Son doth ryse.

Godur that groweth amonge Flax shuld be gathered when he begin­eth to Flowre, and it maye be kepte three yeare.

¶Drauke shuld be gathered when it flowreth, and drie him in the sha­dow, and a yeare it wyl last.

¶Eleber, must be gathered in Har­uest time.

¶Fenell seeds shuld be gathered in the beginning of haruest, and two yeare he may be kept.

¶The rootes of Fenel should be ga­thered in the begining of the yeare and .ii. yeare they are good.

¶Baldemonye that some men cal­leth G [...]ncian, shoulde be gathered in the last end of the yere, and .iiii. yeare he is good ynough. The roote of this Herbe is vsed, and how thou shalt know him is this, that he be very bitter: the lesse bitter, ye worse. Also, looke that it be white whole, and not hollow within, but sad, & not brittle, nor full of powder.

¶Gallyngale, is called in Phisick, Cipus: it may be taken at al times when thou wylt, but best is in the ende of Ver: and three daies it must bee layde into the Sonne, and bee dryed: that the moyslure rotte it [Page] not, and then you must keepe it in the shadowe.

¶Flouredelice, should be gathered in the ende of Ver, and dried in the Sonne, & it wyll last. ii. yeare well.

¶Here foloweth, the sundrie Vertues of Rases, for dyuers Medicines. Ca. lxii.

ROses, be colde and moyste, in two degrees: it hath these Uertues. Stampe it, & lay it to a sore that brenneth & aketh: and it shall cease both the brennyng & akyng.

¶Also, it is good for the Feuer in the stomacke, & against all euylles that are gendred in hot humours.

¶Also, lette any woman drynke it with Wyne, and it shal foorth with restrayne bleedyngs, and helpe the Marowes of the wombe.

¶Also, make Oyle of Roses, & that is a principall Receipt for pricking in Sinewes: & the water therof is good for sore eien, and for hot euils, [Page] and the Oyle is good for head ache to anoynte therwith the temples, and ye roote of him is good, & draw­ynge for Iron: or other thing in a mans foote, & the red Rose is much better then the white.

* The sundry vertue of Lyllies. cap. lxiii.

LYllies are colde and dri in three degrees, and so sayeth Galyen, that who so setheth ye leaues in water, it is a noble Plaster for Si­nowes that are shorted, & it is good for al maner burnings & scaldings.

¶Also when the leues and ye roots are sodden in olde Wyne, and tem­pred vp with honi, it is a profitable plaster for sicknesse ye are kortten. Also the water & ye Iuce is good for to wash thy brissers, and namely to do away ye frekles on mans visage or Womans, and the roote is good to ripether with botches, and for to help to breake them.

¶Of the sundrye vertues of Milfoyle. Chapter. lxiiii.

MYlfoyle is not and dry in. ii. degrees, it is good to staunch the blody flyr, & the iuce ther­of heleth the biting of a red hound, and if it be sod in red Wine, drinke it, & it sleeth wormes in ye wombe, and it wyll destroye venim, and it softneth hardnes in mans wombe, and it helpeth Iawnes & Dropsye.

¶Also take the herbe and stamp it, and temper it with Vineger, and it wyl do away blode in wounds, and it will cease the toothache, when it is chewed fasting. Also it is good for the stinging of an Adder when it is sodden in wyne, drinke it, and laye the substaunce thereto, and it wyll drawe oute the Venim of the sore.

¶Of the sundry vertues of Rosemary. Chapter. lxv.

ROsemary, is hot & drye: take ye flowers therof, & put them in ....a clene cloth, & boyle them in fayre cleane water, vntyll halfe be wasted: and coole it, & drynke that water, for it is much worth agaīst all maner of euylles in the body.

¶Also, take the Flowers, & make powder therof, and bynde it to thy right arme in a lynnen cloth, and it shall make thee light and merye.

¶Also, eat the Flowers with hony fastyng wt sowre bread, or els with other bread, and there shall ryse in thee none euill swellyng.

¶Also, take the Flowers, and put thē in thy Chest, among thy clothes or among thy Bokes, and Mothes shall not destroy them.

❧Also, boyle the flowers in Gotes mylke, and then let them stande all nyght vnder the ayre couered, & af­ter yt geue him to drink therof that hath the tisike, & he shalbe holpen.

¶Also, if there be any man that is ramage: take the Flowers and the leaues, a great quātytie, and boyle them together in a good quantytie of cleane water, in that, Paciens bulneat: and it shall heale hym.

¶Also, boyle ye leues in white wine and wash thy face therwith, & thy Bearde, and thy browes, and there shal no cornes spryng out, but thou shalt haue a fayre face.

¶Also put the leues vnder thy hed, and thou shalt be delyuered of all euyll dreames.

¶Also, breake ye leues to powdre, & lay thē on the cāker, & it shal slep it.

¶Also, take the leaues, & put them into a wyne vessel, & it shal keep the wyne from all sowrenesse and euyl sauours, and it thou wylt sell thy wyne, thou shalt haue good speede.

¶Also, if thou be feeble wt vnkinde sweat, boyle the leaues in cleane water, and wash thy hed therwith, [Page] and yu shalt be deliuered of yt euyll.

¶Also yf thou haue lost appetit of eatynge, boyle well these leaues in cleane water, & when the water is colde; put therunto asmuch of whit Wine, & then make therin Soppes, eate thou therof wel and thou shalt restore thy appetyte agayne.

¶Also if thou haue the Flux, boyle the leaues in strong eyzill, and laye them on a linen clothe, and bynd it to thy Wombe, and a none thi Flux shalbe with drawne.

¶Also if thy Legs be blowne with the Gowte, boyle the leaues in wa­ter, and then take the leaues & bind them in a linnen cloth, and winde it about thy Legs, and it shall doo thee much good.

¶Also take the leaues and boyle them in stronge eyzyll, and binde them to thy stomacke in a Clothe, and it shal deliuer thee of al euyls.

¶Also yf thou haue the coughe by [Page] styring or by any other way, drinke the water of the leaues boyled in white Wine, and ye shalbe whole.

¶Make pouder of the rynd of Rosemary, and drinke it, and if thou bee in the pose, thou shalt be deliuered.

¶Also take the Timber therof and burne it to coles, and make powder therof, and then put it in a linnen cloth, and rub thy teeth therewith, and if there be any wormes therin, it shall sley them, & keepe thy teeth from all euylls.

¶Also of the wood make a boyst to smell therto, and it shall keepe thee yongly.

¶Also make therof a barel, & drink thou of the drink ye standeth therin and thou needest not dread of anye euyll being therein, and if thou set it in the field or in thi Garden kepe it honestly, and it shall bring foorth much encreasing of him selfe.

¶Also if a man haue lost his smel­yng [Page] of the ayre, yt he may not draw his breath, make a fyre of the wode and bake his bread there with and eate it, and it shall keepe him well.

¶Also a man that hath the Gowt, take oyle of Roses, and the yolke of an egge, & the flowres of Rosemari, and medle them together, and do it to his sore, & he shalbe holpen.

¶A briefe Treatise of Vrines aswell of mennes vrines, as of Womens, to iudge by the colors, which betoken helth, which betoken sickenesse, & which also betoken death. chapter. lxvi.

IT is shewed that in iiii. parts of the body dwel­leth sycknes, and helth. That is: in the Wombe, in yt head in ye lyuer, & in the blather: in what maner yu maist know their properties, and thereof thou mayst learne.

If a mans Vryne bee white at mo­row, & red before meate, & white af­ter meat, he is whole, & if it be fatte [Page] and thick it is not good, & if ye vrine be meanly thick, it is good to lyke, and if it be thick as Asse pisse, it be­tokneth head ache.

¶Vryne yt is .ii. dayes red, & at ye .x. day white, it betokneth very helth.

¶Vryne yt is fat, white, & moyst, be­tokneth the feuer quartayne.

¶Vrine yt is blody, betokneth yt the bladder is hurt by som rottīg that is wein. ¶A lytle Vrine all fleshye, betokneth of ye raines, who pisseth blode, wtout sickenes, he hath some vayne broken in the raines.

¶Vrine yt is ponderous, betokneth that the bladder is hurt.

¶Vryne that is som what blody of sicknes betokneth great euyll wtin the body, and namely in ye bladder. Vryne that falleth by drops aboue as it were great bolnes, betokneth great sicknes and long.

❧Womans bryne yt is cleare & shi­ning in the vrynall as siluer, if she [Page] cast ofte, and if she haue no tallent to meat, it betokneth she is wt child

¶Womanes Vryne that is stronge and whit with stinking betokneth sicknes in the raines, and in her se­crete receites, in her Chambers ful of euyll humours and of sicknes of her selfe.

☞ Womans vryne that is bloudye and cleare as water vnder, betoke­neth head ache.

¶Womans Vryne that is lyke to Golde, cleare and mighty, betoke­neth ye she hath lust to man.

¶Womans vrine that hath collour of stable clensyng, betokneth her to haue the feuer quartayne, and she to dye the thyrd day.

¶Womans vryn yt appereth as col­lour of Lead, if she be with chylde, betokneth yt it is dead within her.

¶Here foloweth all the vrynes yt betoken death, as wel the bryne of the man, as of Woman.

IN a whot Axcis one partred an­other black, another greene. and another blew, betokneth death.

¶Vryne in whot Axcys blacke and lyttle in quantytie; fatty, & stinkīg betokneth death.

¶Vryne ouer al colloured as Lead betokneth a prolonging of death.

¶Vryne darke aboue and clear be­neth, betokneth death.

Vryne that shineth raw and right brighte, if the skyn in the bottome shine not, it betokneth death.

¶Uryne thin in substannce, haue­ing fleting aboue as it were a dark skye, signifyeth of death.

¶Vryne dersty, stinkynge, and dark with a black ski within, betokneth a prolonging death.

Vryne that is of the collour of wa­ter, if it haue a dark ski in an Axcis it betokneth death.

¶Vryne ye hath dresses in ye bottom medled wt blode: it betokneth deth.

¶Vrine black and thick: if the sick lothe when he goeth to the Priuie, and when he speaketh ouertharte, or that he vnderstādeth not aright, and these Sickenesses go not from hym, they betoken death.

¶How to make a soueraigne Water, that M. Doctor St [...]uyns Phisicion, a man of great knowledge and cunnyng, did pra­ctise: and vsed of long experience. And therwith did very many Cures, and kept it alwayes secret, tyll of late a little be­fore his death, a speciall friend of his, dyd get it in writyng of him. Cap. lxvij.

¶The Receipt.

TAke a Gallon of good Gascoyne Wyne: then take Gynger, Gallyn­gale, Camamyll, Cyna­mon. Nutmegs, Grains Cloues, Mace, Annys seedes, Fenel seedes, Carawayes seedes: of euery of them a dram. Then take Sage, Myntes, Redroses, Cime Pellitory [Page] of the wall, wylde Margerst, Rose­marie. Peny moūtayne: otherwise called wilde Time, Camamyll, La­uender and Auens, of eueri of them one handful: Then beate ye Spices small, and bruse the Herbs, & put al into the Wine: and let it stand. xii. howres: styrringe it diuers times: Then stil it in a Limbeck, and keep the fyrst pint of the water, for it is the best: then wil come a second water, which is not so good as ye fyrst.

¶The sundry vertues and operatiōs of the same, many times approued.

THe Vertues of this Water bee these: it comforteth the sprits, and preserueth gretly ye youth of man, and helpeth the inward de­ceases, comming of colde, agaynste shakyng of Palseye: It cureth the contraction of Synowes, and hel­peth the conception of Women that he barren, it kylleth ye wormes [Page] in the Bellye: it helpeth the colde Gowt, it helpeth the Tooth ache, it comforteth the stomack very much: it cureth the col [...] Dropsye, it hel­peth the stone in the bladder and in the vaynes in ye back: it cureth the Canker: it helpeth shortly a stinkīg Breath, and who so vseth this Wa­ter euer amonge, and not to oft, It preserueth him in good lyking: and shall make on seme yong very long. You must take one spoonful of this water fastīg but once in. vii. daies: for it is very hot in operation. It preserued Doctor Steeuens that he liued. lxxx. and. xviii: yeares. Wherof. x. he liued bedred.


* These Bookes are to be sould at the West ende of Paules Church: By Richard Iones, the Printer hereof. 1573.

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