A 
COLLECTION 
Of above Three Hundred 
RECEIPTS 
I N 
Cookery, 
Phyfick and Surgery; 
For the USE of all 
Good Wives, Tender Mothers, 
and Careful Nurses, 
Several Hands. 
The S I X T H E D I T I ON. 
A SECOND PART, 
To which is ADDED, 
A great Number of Excellent Receipts, for Prejervmg 
and Conferving of Sweet-Meats, &c. / 
CONTAINING 
LONDON, 
Printed for the Executrix of Mary Kejlixlby; 
and fold by W. Parker, at thHided 
in St. Paul's Church-yard. r&'f l 7 
MDCCXLVi: V i°/J Ji PREFACE. 
SOTHING can be more /elf-evi- 
dent} than that the Ufefulnejs, and 
confequentl)>} the Value of Books of 
this kind, depends uponthe Integrity 
and Care of the Writers, the Fains 
they take Themfelves, and the good Help and 
AJjiftance they can procurefrom Others. If any of 
thefe Requiftes be wanting, they mufi necejfarily 
deceive the Reader, be deceiv'd Themfelves, cr, 
<2/ produce nothing but what's Mean and 
Trifling, unworthy a Publick Reception, 
There is nothing Jo eaff as the raifling whole 
Regiments of Notom’s and Recipe’s, if we 
will but admit all the Voluntiers of this kind, 
faft as they croud in> to be lifled 3 hut thefe 
forward Ones are generally found to Jail us 
in the Time of Trial3 and the Succejs of the Day 
moft commonly to depend upon Juch as with great 
Trouble and Expence are prej's d and dragg'd 
into the Service.  PREFACE. 
Asfor my felf, I have only to afire the Reader 
that as the Defire of doing Good was the foie 
Motive that fir ft engag’d me in this W.ork, 
jo has that great Principle ever been too facred 
in my Efieem, to fuffer the leaf Mixture ofXJn- 
faithfulnejs or CareleffneJ's throughout the whole 
Management and Ccmpofure of it: And farther 
to declare, That there has been no Spare either 
ej Labour, or Lime, or Money, in order to the 
mailing this Collection the befi and mojt truly 
Profitable in its kind; and that the great Know- 
ledge, arid long Experience of thofe Excellent 
Perjons who contributed to its Production, have 
abundantly qualify’d them for Jetting the la ft 
Hand to fuch a Work. To theje therefore are 
due the great eft Tribute of Praije, and higheft 
Acknowledgments of Gratitude, who with a 
Noble Charity and Univerfal Benevolence, have 
Expos’d to the World fuch invaluable Secrets, as 
others, oj a lefs generous Temper, would have 
taken a Pride in, and made almofi a Merit of. 
Concealing. 
And here I freely own the greatejl Share of 
cur 'thanks to be juftly owing to the Fair Sex; 
who, whether it be from the greater Lendernefs 
of their Natures, the greater Opportunities of 
Leifure, or Advantages of acquiringExpene?ice, 
or from whatever other Cauje, are always found 
mofi Adive and Indufrious in this, as well as 
in all other kinds of Charity, Ob, Heavenly, PREFACE. 
Charity / how often have I feen thee employ the 
Rich in waiting upon the Poor, and Mifireffes 
in Nurfmg, and becoming Hand-maids to their 
own Servants ? How often have I feen thee make 
Perfons of the Higheft Quality kneel down to 
the Dr effing of a Poor Mail's Woundf fhoje 
of the great eft Nicenefs and Delicacy of Senfe\ 
viftt the Chambers of fuch, whofe Poverty and 
Offenfive Dijiempers have render1 d them Nau- 
feous and Loathfome beyond Expreffon f And 
thofe of Tender and Weakly Confutations walk 
thro* Midnight Frofts to the Afpftance of feme 
Poor Neighbouring Woman in her Painful and 
Perilous Hour f And wonderful is the Succefs 
with which Almighty God does often blefs their 
Labours (even in the life of Plain and Simple 
Means) whofe Hearts he firft difpofes to fuch 
Beneficial Undertakings? How earneftly is it 
to be wifh'dy that fuch Examples did more uni- 
verfally abound, and that all our fine Ladies 
would ftrive to adorn their CharadlerSy by be- 
coming (to ufe the Judicious Mr, Bickerftaff’i 
Phrafe) Notable Women? 
Nor can I forbear recommending this Generous 
and Beneficial Brattice to the Gentlemen of the 
Clergy, efpecially to thofe whofe Purifies are re- 
mote from other Help* How foon would their 
fuperiorLearnifig andSagues ty render them Maf- 
ters of this Ufeful Art ? How greatly would the 
Bxercifeof it endear them to their People? What 
Reverence arid PJleemy and confequently, what  PREFACE. 
Opportunities of doing Good in every other Way , 
would this procure them ?' And with what 
Power and Authority would their Divine In- 
fir unions enter into the Hearts of their Audi- 
ence , when proceeding from the Mouth of fuch 
a Benefactor, to whom, under God, perhaps mofi 
of them are beholden for their Health, their 
Limbs, or, if may be, their very Lives ? Phis 
will be to imitate their Great Mafier, who went 
about doing Good, and healing all t'hofe who 
were opprefs dby the Devil, and who, whom- 
ever He met a Patient, J'eldcm fail'd oj making 
a Convert, 
I make no Doubt, but the Learned Gentlemen 
of the Faculty will be too Generous to Mif-con- 
ftrue this fmall Collection of Phyfical Receipts, 
(defign d for the Service of fh ofe who are neither 
within the Reach of their Vifits, nor in a Capa- 
city of Gratifying their Trouble) as an Invafion 
of their Province, or a DfrefpeCl to their Per- 
fons.l declare myfelffofar from intending either 
of thefe, that, on the contrary, I efleem it a great 
Happinefs and Blefing to be able to have a ready 
end conftant Recourfe to their Affiance. And I 
am proud to own, that mofi of the following 
Prefer!ptions came from the mofi Eminent 
Hands in that Ppofefion. The reft are all Inno- 
cent and Safe; and both the one and the other 
Approv’d (not from Jingle Infiances of Succefs, 
hut) from a long and repeated Experience, PREFACE. 
The Directions relating to Cookery are 
Palatable,Ufeful, and Intelligible, which is more 
than can be faid of any now Publiek in that 
kind \ fame great Majlers having given us Pules 
in that Art foJlrangely odd andfantofiical, that 
Us hard to fay, Whether the Reading has given 
more Sport and Diverfton, or the Practice more 
Vexation ane Chagrin, in fpoiling us many a 
good Dijhy by following their Directions. But 
fo it is, that a Poor Woman muji be laugh’t at* 
for only Sugaring a Mefs of Beans j whilji d 
Great Name mu ft he had in Admirations for 
Contriving Relifies a thoufand times more Dif~ 
taflful to the Palate, provided they are but at 
the fame time more Fxpenfive to the Purfe, 
Ican afjure you, that a Number of very Cu- 
rious andDehcateHoufe-wives clubU d tofurnifh 
out this Colledhon, for the Service of Toung and 
XJnexperiencd Dames, who may from hence be 
Injirutted in the Polite Management of their 
Kitchens, and the Art of Adorning their fables 
'with a Splendid Frugality. Nor do I dejpair 
but the life of it may defend into a Lower Form, 
and teach Cook-maids at Country-Inns to ferve 
us up a very agreeable Meal, fromfuch Provifions 
as are plainefi, and always at hand 5 inftead 
oj Spoiling thofe which are meft Rare and Coftly, 
and provoki?ig the Company to pafs them away, 
in hafly Curfes, to the Place from whence the  PREFACE. 
unlucky Proverb fuppofes them to have come -7 
and fo quit Scores with him that fent them, 
The'WmQSwhichyou are here taught tomake> 
are certainly of the greatefi Perfection in their 
Kind; their Flavour and Tafie are Generous, 
and their Ingredients are Wholefome; and fo 
lucky have their Authors been in their Imita- 
tioni that many very good Criticks have not only 
efteem'd them the genuine Produce, but of the 
nobler Sorts too, of the Foreign Vintages, 
Thus much, I think, may fuffice by way of 
Preface; and lefs I could not pofiibly fay with 
any tolerable Regard, either to the Merits of 
thofe worthy Perfons to whom I am indebted\ 
or the Intereft of thofe whom lam endeavouring 
to oblige, who, through Ignorance or Prejudice, 
might otherwife have depriv’d themfelves of fo 
very Vfeful and Beneficial an Undertaking. A 
COLLECTION 
O F 
RECEIPTS 
I N 
COOKERY, &c. 
A Green Peas-Soup, without Meat. 
liSSlllf AK E your Peas, and in fliel- 
ling, feparate the young from. 
> then the ones 
foft enough to ftrain through 
a Culle^nder; then put the Li- 
quor, and what you (train'd through, toge- 
ther : With the young Peas whole, add 
fome whole Pepper, two or three Blades of 
Mace, and feme Cloves. When the laft 
Peas are near enough, take forae Spinage, A Colleßion of Receipts 
a little Mint, and a little green Onion, hot 
fhred too fmall, a little Faggot of Thyme, 
and Sweet-marjoram; put thefe into a little 
Sauce-pan with near a Pound of Butter; and 
as they boil up, fhake in fome Flour, to 
boil with it to the Quantity of a Dredging- 
box full; then put a Loaf of French Bread 
into the Broth to boil; mingle the Broth 
and Herbs together: When you have fea- 
fon’d it to youi* Tafte for Salt, add fome 
fmall white Toad neatly cut, and the young 
Peas* 
A-hter-y good Soup. 
f | AAKE a Shin of Beef, a Crag of Mutton 
J|_ or-Veal, and a Bit of very good Bacon, 
and Haifa Pound of Rice; fet them on the 
Fire in as much Water, as you think will 
boll them to Rag?; keep it cover’d all the 
while: When all the Goodneis of the Meat 
is out, drain it off, and put to it fome 
whole Pepper, fome Cloves, Mace, and Salt 
to your Tate You may put Soup Herbs, 
or a quarter of a Pound of plump’d Race or 
Verma-jelly; boil a French Loaf, or two or 
three Pidgeons, for -the middle; put in, 
with the Spice, a little Faggot of Thyme, 
Savory, and Marjoram: This makes an in- 
comparable Peas Soup, if you put in a Quart 
of Peas with the Meat at firft, indead of 
Rice. 'in Cookery, &c$ 
A very good Peas-Soup. 
PU T three or four Pounds of lean coarfe 
Beef, with three Pints of Peas, into two 
.Gallons of Water; let it boil, till the Meat 
is all to Rags; and half an Hour before you 
Brain it out, put in two or three Anchovies; 
then Brain it from the Hulks and Meat, and 
put into the Sauce-pan as much as you want 
for that Meal, with an Onion Buck with 
Cloves, a Race of Ginger bruis’d, a little 
Faggot of Thyme, Savory, and Parfly, and 
a little Pepper; let it boil thus near half an 
Hour: Stir in a Piece of Butter, and fry 
fome Forc’d-meat Balls, Bacon, and French 
Bread cut in Dice, with Spinage boil’d green, 
to put to it in the Diflu 
To make Craw-Fifli, or Prawn-Soup. 
TAKE fix Whitings, one large Eel, with 
half a Thorn-back, clean them as to 
boil, and put them into a Pot, with as much 
Water a£ will cover them; .fcum them clean, 
and put in whole Pepper, Mace, Ginger* 
Thyme, Parfly, and an Onion fhick with 
Cloves, with a little Salt, fo let them boil 
to Mafh; then take fifty or, if 
they cannot be got, take an hundred prawns, 
take out the Tails, and pick out the Bag,  A Collection of Receipts 
and all the Woolly Parts that are about the 
Body; put all into a Sauce-pan with Water 
and Vinegar, Lemon, Salt, and a Bunch of 
fweet Herbs j let them flew over a gentle 
Fire, ’till ready to boil; then take out the 
Tails, and fave them carefully ; but beat all 
the other Shells in the little Liquor'they were 
flew’d in, which, with a French Roll, you 
mufl beat, till the Shells are extremely fine : 
When you have wafh’d all the Goodnefs out 
with their own Liquor, pour the other Filh 
Liquor thro’ the Shells, and ftrain all from 
the Fifh and> Grit; then have a large Carp 
ready flew’d, and lay it in the middle of the 
Difh; add the Body of a Lobfler to the Soup, 
with fome flrong Gravy, and burnt Butter; 
heat the Tails of the Craw-fifh in the Soup, 
and pour all over the Carp. 
12 
Pcas-Soup for Lent, or any Fafiing 
Day. 
PUT a Quart of good breaking Peas to fix 
Quarts of Water, and boil them till they 
are tender; then take out fome of the clear 
Liquor, and flrain the Peas as clean as you 
can, from the Hufks: Take fome Butter, 
and boil it; and when it breaks in the middle, 
put to it an Onion and fome Mint, cut very 
fmall; Spinage, and Sorrel, and a little Cel- 
lery, cut large; flir it often, and let it boil 
about a quarter of an Hour; then fhake in in Cookery, &c, 
13 
ome Flour with one Hand, and fome of 
your thin Liquor with the other; then put 
in the thick flrain’d Liquor fome Pepper, 
Mace, and Salt, and boil it an Hour longer; 
then put into as much as will make a large 
Difh, one Pint of fweet thick Cream; put a 
French Roll crifp’d, and dipp’d in Milk, in 
the middle of the Difh. 
To make a Meat-Soup, very good. 
TAKE a Piece of coarfeNeck Beef, a Crag 
of Mutton, and a Knuckle of Veal; boil 
all thefe to Rags, with Salt, and Onion, and 
whole Pepper; when there is no more Good- 
nefs left in the Meat, flrain the Liquor into 
a Stew-pan, and fet it over the Fire; put 
into it Cloves, and Mace, and a little Lemon 
Peel; let it boil a little, then put in a Pint 
of ftrong Claret, three or four Anchovies, 
with Gravy fqueez’d out of a lean Piece of 
Beef fry’d for that Purpofe; put in Ox Pa- 
lates cut in Dice, let them be firft boil’d ve- 
ry tender, Veal Sweetbreads boil’d. Lettuce, 
Endive, Spinage, or what Herbs you pleafe, 
boil’d green; then take French Bread, cut 
11 thin, and toaft it; lay your Palates, 
Sweetbreads, and Herbs overall theToafts: 
Have a Fowl boil’d, and the Breaft fluff’d 
with Forc’d-meat, and lay in the middle of 
the Difh; pour the Soup over all, A Colleß 'ton of Receipts 
To Collar Beef, a very good Way, 
TAKE a Piece of Flank-Beef, cut it 
fquare, and take off the inner Skin; 
make a Brine of Water and Bay-falt, Ltrong 
enough to bear an Egg, to the Breadth of a 
Six-pence; let the Beef lie in it one Week, 
then rub it all over with Salt-petre, and let 
it lie three Days longer; then take one 
Ounce of white Pepper, one large Nutmeg, 
the Weight of it in Mace, and the Weight 
of both in Cloves; beat it all grofly, and 
ftrew upon the Beef; then roll it up hard, 
bind it with a Tape, and few it up in a 
Cloth, and put it in a long Earthen Pan ; 
fill it up with half Claret, and half Water; 
cover it clofe with a coarfe Pafte, and bake 
it twelve Hours in a very hot Oven; then 
take off the Tape, and roll the Cloth very 
hard about it again, tie it up, and hang it up 
to drain and cool: If you like Herbs, Thyme, 
Sweet-marjoram, and Parfly fhred, are the 
proper Sort; but it does not rolf, fo clofe 
with as without." It cannot be bak’d top 
tender. 
To make French- Cutlets, very good. 
SKIN a Loin of Mutton, and cut it into 
Stakes; then take Lome of the Lean of a 
Leg of Veal, the Weight in Beef-fuet, two in Cookery, &c. 
Anchovies, Thyme, Parfly, Sweet-marjoram, 
and Onion, all finely (bred; Nutmeg, Pep- 
per, Salt, and grated Bread, with the Yolks 
of two Eggs; make Holes in the Lean of 
the Stakes, and fill them full of this Seafon- 
ing, and fpread it all over the Stakes, then 
butter as many Pieces of white Paper, as 
you have Cutlets, and wrap them up every 
one by themfelves; turn up the Edges of 
the Papers with great Care, that none of the 
Moifture get out; therefore let the Papers 
be large enough to turn up feveral times at 
the Edge j and, if Occafion be, flick a Pin, 
to keep it all in; for this Gravy is all their 
Sauce: When they are thus tight wrapp’d 
up, put them upon a Mazarine, and bake 
them; when they are enough, take them 
off the Diih they were bak’d on, and put 
them on a clean hot Diih; do not take off 
the Papers, but ferve them in as they were 
bak’d; This is a very delicious favoury 
Difh, and done with little Danger of fpoiliog, 
if you wrap them up clofe. Many People 
like thefe beft without Sauce ; but if you 
chufe it, let it be flrong. Gravy, Spice, Oni- 
on, {bred Capers, Juice of Lemon fhook up 
With a Bit of Butter; but the}7 are favoury 
and moil wholefome alone. . ' 16 
A Colleßion of Receipts 
To Collar a Breafl of Mutton, to Eat 
Hot, 
TAKE a large Breafl:of Mutton, bone it, 
and take out all the Griflles, rub it all 
over with the Yolk of an Egg, feafon it with 
Pepper, Salt, and Nutmeg, Partly, Thyme, 
Sweet-marjoram, all fhred fmall, Shallot, if 
you love it; wafh and cut Anchovy in Bits* 
flrew all this over the Meat, roll it up hard, 
tie it with a Tape, and put it into boiling 
Water; when ’tis tender, take it out, cut it 
round Slices, not too thin; pour over it a 
Sauce made of Gravy, Spice, Anchovy, Cla- 
ret, Onion, a few fweet Herbs, flrain’d and 
thicken’d with Butter, and fhred Pickles. 
Garnilh with Pickles. 
To Stew Pidgeons. 
TAKE fix Pidgeons with their Giblets, 
cut the Pigeons in quarters, and put 
them in the Stew-pan, with two Blades of 
Mace, a little Pepper and Salt, and juft 
Water enough to flew them without burning; 
when they are tender, thicken the Liquor 
with the Yolk of one Egg, three Spoonfuls 
of thick fweet Cream, a Bit of Butter, and 
a little (bred Thyme and Parfly; {hake them 
all up together, and garnifh it with Lemon. in Cookery, ofr. 
* 
To broil Pigeons whole. 
CUT off the Wings and Neck clofe, leave 
the Skin at the Neck to tie clofe, then 
have fome grated Bread, two Pigeons Li- 
vers, one Anchovy, a quarter of a Pound 
of Butter, half a Nutmeg grated, a little 
Pepper and Salt, a very little Thyme and 
Sweet-marjorum Aired: Mix all together; 
put a Piece as big as a Wallnut into each 
Pigeon, few up your Rumps and Necks, 
ftrew a little Pepper, Salt and Nutmeg on 
the Out-fide, broil them on a very flow Char- 
coal-fire on the Hearth; bafte and turn them 
very often. The Sauce is melted Butter; or 
rich Gravy, if you like it higher tailed. 
To Drefs a Turbet, or any Difh of 
Ftjh. 
LA Y the Fi{h you are to boil, into a Pint 
of Vinegar, feafon’d with Salt, Pepper, 
Onion, and a Fagot of Thyme, Marjoram 
and Parfley; when it has lain an Hour, put 
the Fifh with the Pickle carefully into your 
Filh-kettle of boiling Water; to it put Cloves, 
Mace and Anchovies, and a Bit of Horfe- 
radilh ; when they are enough, take them 
out to drain, let the Ground of your Sauce 
be half a Pint of the well feafon’d Liquor 
in which they were bod’d, and the drain’d A Collett ion of Receipts 
Liquor of a Quart of Oyfters, with half a 
Pint of White-wine, and the Body of a large 
Lobfter; add to it a little more Spice, and 
a little of Lemon-peel, and one large, or two 
imail Anchovies; then ftrain it, and put to 
this Quantity a full Pound and half of But- 
ter; kito one Piece of which ftrew as much 
Flour as will make it of a fit Thicknefs; 
Your Oyfters mull be firft ftew’d, and the 
Tail and Claws of your Lobfter cut in Dice,, 
and both put into the Sauce to heat, when 
9tis ready to pour on the Fifti. Fry’d Smelts, 
fry’d Parlly, fcrap’d Horfe-radifh, and flic’d 
Lemon, with the following Patties, is the Gar- 
nifti. Note, That the Liquor of any weli- 
tafted Filh, is more agreeable to the Tafte of 
Fifti than any Sort of rich Gravy made with 
Flefti: And I believe you cannot err, in 
dreffing Fifh by this Rule for the Sauce. 
Note, Never boil in too much Liquor, npr 
to© faft. 
Patties* for a D 'tfh of Fifh. 
TAKE a Carp or fat Eel, bone and fhred 
it very fmall; to half a Pound of this 
put four Ounces of Butter, which you muft 
mix in the fhredding; boil four Eggs in the 
Shell, not hard, but as for eating, and put 
in the Yolks of thofe Eggs a very fmall 
Nutmeg grated, about the Weight in Mace, 
finely beat, as much Salt as both, and a very in Cookery, feV. 
little Parfly finely fhred; mix this very well} 
and put them into little Square Parties of hot 
Cruft, or Puff-cruft, if you like it better: 
Faften them very well, and fry them in a 
large Pan-full of Lard, clarified Butter, Suet 
or Oil. You may roll this Forc’d-fifti into 
Balls with grated Bread 5 lay them round, 
and upon your Filh. 
To Pickle Porkj a good Way. 
BONE it, and cut it into fuch Pieces as 
will lie moft convenient in your Pow- 
dering-tub, which muft be large and found 
to hold the Meat and preferve the Brine; the 
narrower and deeper your Tub is, the better 
’twill keep the Meatj rub every Piece well 
with Salt-petre, then take one Part Bay-falt, 
and two Parts common Salt, and rub every 
Piece very well, and cover it with Salt, as 
you do a Flitch of Bacon *, then ftrew Salt 
in the Bottom of your Tub, and lay the 
Pieces in as clofe as poffible, ftrewing Salt 
round the Sides of the Tub: As your Salt 
rrielts on the Top, ftrew on more. It will 
keep a great while, and is very good. 
To Collar a Pig. 
SP LIX it up the Belly and Back, then 
take out all the Bones, wadi it clean 
from the Blood, and lav it to foak in a Pan  A Collection of Receipts 
20 
of Water a Day and Night, fhifting the 
Water as it grows red; then take it out and 
wipe it very dry, drew all the Inftde of both 
Pieces very well with Salt, Pepper, Cloves, 
Mace and Nutmeg beat and grated; then 
roll them up as hard and tight as you pof- 
fibiy can 'in two Collars, bind them with a 
long Tape as dole as ’twill lie, and after that 
few them up in Cloths: The Liquor you 
boil them in mu ft be a Quart of White- 
wine, a little good Vinegar, and the reft 
Water; there muft be a great deal more than 
will cover becaufe they muft boil 
ieifurely above three Hours; put into the 
Liquor a Piece of Ginger, a Nutmeg cut in 
Pieces, a few Cloves, and two Blades of 
Mace, a Sprig of Bays, and a few Leaves of 
Sage, with fome Sait; when they are ten- 
der, take them up, and fqueeze them tight 
in the Cloth, that they may come out in 
ibape; When the Liquor they were boil’d 
in is cold, add half a Pint of Vinegar, and 
keep the Collars in it. 
To make Veal-Cutlets. 
CU T as many Slices of a Leg of Veal as 
will make a handfome Difti, beat them 
with your Rolling-pin, lay them fingle in a 
large Difti, and grate Nutmeg all over them, 
and ftrew them with Salt,! lard fome with 
Bacon and pour the Yolks of three Eggs, m Cookery, &*c\ 
well beaten, over all ; make them all moil!: 
with the Egg, and fry them of a fine Colour 
in Clarified Butter; put frefh Frying to every 
Difh: When they are ail nicely fry’d, put 
fome Gravy into the Pan, and the Juice of a 
Lemon, with Butter and Flour {hook in; 
tofs up all ’till ’tis thick, and pour it over 
the Cutlets; garrtifh with Bits of Bacon fry’d, 
and Forc’d-meat Balls. If it be a Cow-Calf, 
fill the Udder and Fat with the Forc’d-meat, 
and roaft it finely for the Middle. Make 
your Gravy for the Sauce, of the Bones and 
Skins you do not ufe; a Bit of Beef, Sweet- 
herbs, Spice, and White-wine, to make it 
look pale. 
To make Dutch-Beef, a very goodWayy 
TAKE eight Pound of Buttock-Beef with- 
out Bone, rub it all over with fix Ounces 
of coarfe Sugar; let it lie two Days, then 
wipe it a little ; then take fix Ounces of Salt- 
petre beaten, a Pint of Petre-falt, and a Pint 
of White-falt, rub it well in, and let it lie 
three Weeks, rubbing and turning it every 
Pay; then few it up in a Cloth, and hang 
it in your Chimney to dry; turn it upfide 
down every Day, that the Brine do not 
fettle: Boil it in Pump-water ’till ’tis very 
■tender. A Collection of Receipts 
To Fricaffey Chickens, or Sweet-Breads. 
TAKE two or three Chickens (if fmall) 
wafti them clean from the Blood, and, 
cut them to Pieces, not too fmall, fet them 
on in as much Water as will cover them; 
when they boil up, fcum them very clean, 
then take them out and ftrain the Liquor; 
take Part of it, to which put fome Pepper 
whole and beaten, a Blade or two of Mace, 
and Salt to your Tafte, a little Lemon-peel, 
a very fmall Onion ftuck with three or four 
Cloves, a quarter of a Pint of White-wine 
warm’d and put to it: Boil all thefe toge- 
ther ’till the Chickens are enough; then take 
three Spoonfuls of Cream, a little Flour mix’d 
with it, and put to the Chickens; {hake it well 
over the Fire ’till it begins to thicken; then 
take the Yolks of two Eggs well beaten, a lit- 
tle. grated Nutmeg and Juice of Lemon beat 
together with the Eggs; mix thefe with the 
Liquor very carefully, by little and little, for 
fear it curdle; put in half a Pound of good But- 
ter, and {hake it together ’till that be melted. 
Another for the fame. 
TAKE three Chickens, flay them, and 
cut them into pieces, put them into a * 
Stew-pan, with as much Gravy and Water 
as will juft cover themj put in two An- in Cookery, &c. ' 
chovies, fome whole Pepper, fomeSSat, and 
a Blade of Mace, a fmall Onion, with a few 
fet them to ftew, and when they are 
almoft enough, take them from the Liquor, 
and fry them in Vinegar, but a very little; 
firain the Liquor, and take as much of it as 
you fhall want for Sauce, and add to it a lit- 
tle Parfly, Thyme, and Sorrel, boiPd green, 
and fhred fmall, half a Pint of thick Cream, 
two Yolks of Eggs well beaten, fome grated 
Nutmeg; fhake all over the Fire ’till ’tis 
thick, throw in half a Pound of Butter, and 
fhake it ’till that is melted. 
To Stew a Hare. 
PULL your Hare to pieces, and bruifethe 
Bones, and put it into a Stew-pan, with 
three Pints of ftrong Broth, and at the fame 
time put in an Onion, and a Faggot of Sweet- 
herbs; let it flew leifurely for four Hours, 
then put in a Pint of Claret; let it flew two 
or three Hours longer, ’till ’tis tender; take 
out what Bones you can find, with the Herbs 
and Onions, if not difiblv’d; put in an An- 
chovy or two with the Claret: Stewing fo 
long, it will be thick enough; you need only 
fhake it Up with half a Pound of Butter, when 
ready for the Table. A Colie chon of Receipts 
24 
To Roafi a Calf VHead. 
AFTER the Head is nicely wafh’d and 
pick’d, take out the Brains and TOngue; 
make a large Quantity of Forc’d-meat, with 
Veal and Suet well feafon’d, fill the Hole 
of the Head ; fkewer .it, and tie it together 
upon the Spit: One Hour and an half roafts 
it: Beat up the Brains with a little Sage and 
Parfly finely (bred, a little Salt, and the Yolks 
of two or three Eggs; boil and blanch the 
Tongue, cut it in large Dice, and fry that 
and the Brains, as alfo fome of the Forc’d- 
meat in Balls, and fome Slices of Bacon. 
The Sauce is firong Broth, with Oyfiers, 
Mufhrooms, Capers, and a little White-wine 
thicken’d* 
To Force a Leg of Lamb. 
SLIT the Leg of Lamb down on the 
Wrong-fide, and take out all the Meat, 
as near as you can, without cutting or 
cracking the Out-fide Skin: beat it very 
fmall, with its Weight in good frefh Suet; 
add to it twelve large Oyfters, two Ancho- 
vies, both neatly walk’d, and the Anchovies 
nicely bon’d; feafon it with Pepper, Salt, 
Mace, and Nutmeg, a little Thyme and 
Parfiy nicely (bred; beat all very fine toge- 
ther, and mix it up with the Yolks of three in Cookery, &*c. 
Eggs; fill the Skin again with the Meat, ami 
few it up very carefully. The Meat that is 
left out muft be fry’d for Garnifh to I e 
Loin which you mail Fricafley as you do 
Chickens, and lay under the Leg of Lamb. 
You muft tie the Leg on to the Spit, for any 
Hole will fpoil the Meat; but ’tis ckfy to 
faften the Back to the Spit with Pack thread. 
In your Fricaffey for this Lamb* leave out 
the Cream, and add a little Oyfter-liquor, 
and fry’d Oyfters. 
The heft way to Pot Beef, which is 
as good as Venifon. 
TAKE a Piece of lean Buttock-Beef, mb 
it over with Salt-petre; let it lie one 
Night, then take it out and fait it very well 
with white and Bay-fait, put it into a Fot 
juft fit for it, cover it with Water, and let 
it lie four Days; then wipe it well with a 
Cloth, and rub it with Pepper finely beaten ; 
put it down dole into a Pot without any 
Liquor, cover the Pot clofe with P fte and 
kt it bake with large Loaves fix Hours at 
leaft; then take it out, and, when ’tis coid9 
pick it clean from the Skins and Strings, and 
beat it in a Stone-Mortar very fine; then 
feafbn it with Nutmeg, Cleaves, and Mace 
finely beaten, to your Take, and pour in 
melted Butter, which you may work up 
with it like a Pafte; Put it clofe down aod /! Colleß'ion of Receipts 
even in your Pots, and cover it with darify’d 
Butter. 
To make Lobfter-Loaves. 
PICK out all the Meat of three little Lob- 
fters, (bred it a little ; take a Piece of 
Butter, and brown it with Flour in a Sauce- 
pan ; then ftir in a very little Onion and 
Parfley ftired very fine, and put in a little Pep- 
per, a Spoonful of Anchovy Liquor, three 
or four Spoonfuls of good Gravy, three Yolks 
of Eggs well beat; ftir all thefe over the 
Fire in the brown Batter, then put in the 
Lobfter, and ftir it a little together: Take 
three French Rolls, and cut a round Piece off 
the top of each, and pick out the Crumb, 
but do not break the Holes through the Sides 
of the Bread; fill up the Roll with the Mix- 
ture you have prepared; put on the Piece of 
Top you cut off, clofe, and tie them round 
with a Piece of Tape: Make fome dripping 
boiling hot in your Frying-pan; and when 
you have juft dipt the Roll in Milk, throw 
it into the Pan-full of fealding Liquor: When 
they are crifp, take them out, and take off 
the Tape: Be fure to put in three times as 
much Parlly as Onion. Thus you may do 
Shrimp or Oyfler-Loaves, in Cookery, &c. 
To Roaft a Bread of Pork. 
OUT of your Quarter cut off only a 
Knuckle, leaving as much Skin on the 
Breaft as you can; take off the Neck, and 
leave a very large Breaft; bone it, and rub 
it with Salt pretty well all over; then take 
Sage and a little Thyme fhred fmall, a whole 
Nutmeg and a little Cloves and Mace finely 
beaten 5 ftrew the Spice and Herbs very 
thick all over the Meat, and rub it in; then 
roll it tight up, with the Flefh inward, ftitch 
it faft together, and roaft it lengthwife 'till 
'tis full enough done. 
To hajh a Calf’s-Head. 
BOIL your Calf s-Head ’till the Meat is 
near enough for eating; take it up, and 
cut it in thin Slices; then take half a Pint of 
White-wine, and three quarters of a Pint of 
good Gravy, or ftrong Broth; put to this; 
Liquor, two Anchovies, half a Nutmeg, and 
a little Mace, a fmall Onion duck with 
Gloves; boil this up in the Liquor a quar- 
ter of an Hour, then drain it, and let it 
boil up again when it does fo, throw in 
the Meat, with a little Salt to your Tade, 
and fome Lemon-peel hired fine; let it dew 
a little, and if you pleafe, add Sweet-breads; 
Make Forc’d-meat Balls of Veal; mix the  A Colie Elio n of Receipts 
Brains with the Yolks of Eggs, and fry them, 
to lay for Garnifh. When the Head is ready 
to be feat in, (hake in a Bit of Butter. 
To Drefs HogVFeet and Ears the 
hejl Way. 
IITHEN they are nicely clean’d, put them 
\ Y into a Pot, with a Bay-leaf, and a large 
Onion, and as much Water as will cover 
them; feafon it with Salt and a little Pepper; 
bake them with Houfhold Bread; keep them 
in this Pickle ’till you want them, then take 
them out and cut them in handfome Pieces; 
fry them, and take for Sauce three Spoon- 
fuls of the Pickle; (hake in fome Flour, a 
Piece of Butter, and a Spoonful of Muftard: 
Lay the Ears in the middle, the Feet round, 
and pour the Sauce over. 
To Collar a Breaft ol Veal, to eat 
Hot. 
BONE your Veal; • take fome Thyme, 
Sweet-marjoram, Pepper, Salt, grated 
Nutmeg, and beaten Mace, fhred Suet, and 
Crumbs of Bread with a few Oyfters • beat 
all thefe in a Mortar, to mix it together; 
flrew it thick over the Veal ; then roll it 
up into a Collar ; then few it tight in a 
Cloth, and boil it three Hours. Make your 
Sauce as for a white Fricafly, thickened in Cookerv, &*c. 
with Cream, and Yolks of Eggs, boiling the 
Bones firft for good Gravy; fry the Sweet- 
bread in Bits neatly cut. Save fome of the 
Stuffing, for Forc’d-meat; to which add 
juice of Spinage, for Colour, and Yolks of 
Eggs, to make it roll tight, to fry or boil 
for Garniffi in the Sauce, with the Sweet- 
bread. 
To make Stove-Veal. 
TAKE a Fillet of Veal of a Cow-Calf, 
cut away an Inch of the middle Bone 
on each Side, that the Meat may lie flat in 
the Stew-pan; cut off the Udder, and ffice 
it in long Pieces, and roll it in Seafoning of 
Pepper, Salt, Nutmeg, and Sweet-herbs fine- 
ly ffired; make Holes through the Fillet, 
and fiick in thefe feafon’d Pieces of fat Ud- 
der as thick as you can, ’till the whole is 
huff’d in, then lay Butter in the Pan, and 
put in the Meat; fet it on a gentle Fire, 
turning and fhaking it as you have Occafion; 
then fcum off the Fat, and put in one Onion* 
buck with Cloves, a Lemon pared and cut 
in half and fqueezed in: Continue to (hake 
ih If your Fire be as flow as it ought to 
be, it will take five Hours to make it ready; 
One Hour before it is fo, put in a large Pint of 
ffrong Broth. When the Meat is juft enough, 
fet on a Pint of Oyfters, and a Pint ofMufh- 
rooms, with a.little of the Broth, and two  A Colleßton of Receipts 
30 
Spoonfuls of Capers. Let the Meat be again 
clean fcom’d from the Fat, before you ufe 
the Liquor; thicken this with Flour, and 
pour it into the Dfth to the Meat, ’Trs a 
grateful, favory Difh. 
To make a Potatoe-Pye. 
TAKE two Pound of Spanijh Potatoes, 
boil them ’till tender; then peel them, 
and Dice them the long way; lay them in 
the Difti; and take the Marrow of four 
large Bones, pick it out of the Bones in large 
Pieces, and lay it upon the Potatoes; put in 
two Ounces of preferv’d Barberries, as much 
Citron and Orange-peel, lix Slices of Le- 
mon dipp’d in Sugar, cut off the Rind; put 
in a quarter of a Pint of Sack: Cover it with 
Puff-pafte.; and when the Cruft is baked, it 
is enough: Then cut off the Lid, that it may 
cool a little; and make a Caudle of half a 
Pint of Sack, half a Pound of Butter, the 
Yolks of four Eggs, and a quarter of an 
Ounce of beaten Cinnamon: Take care it 
does not turn. Make your Caudle very fweet, 
a#d pour it into the Pye. 
To Stew Carp. 
SCALE and wafli your Carp clean before 
you open them; then flit them carefully, 
and fave the Blood in Vinegar : take out all in Cookery, &fc. 
the Infide with Caution, for fear of break- 
ing any thing, becaufe they mull not be 
wash’d on the Infide; put into their Bel- 
lies fome whole Pepper, Salt, and a Blade 
of Mace; cover them in the Stew-pan, or 
Difh, with Claret and half as much Water, 
Spice, Sweet-herbs, and a bit of Horfe-ra- 
difh; flew them gently, and turn them 
when they are enough; lay them on the 
Difh to drain; and boil up the Sauce they 
were ftew’d in, with two Anchovies bon’d 
and wafh’d, the Vinegar the Blood was fav’d 
in, and a Pound of good Butter ; thick it 
with a little Flour before you put in your 
Butter, 
Good Sauce for Boil'd Rabbets, zn~ 
fiead of Onions. 
BOIL the Livers, and (bred them very 
fmail, and alfo two Eggs not boil’d too 
hard, a large Spoonful of grated white Bread; 
have ready fome ftrong Broth of Beef and 
Sweet-herbs; to a little of that add two 
Spoonfuls of White-wine, and one of Vi- 
ne§ar5 a little Salt, and fome Butter; ftir 
all in, and take Care the Butter do not oil: 
(bred your Eggs very fmail A Collection of Receipts 
A pretty Sauce for Woodcok, or any 
IVdd-Fowl, 
TAKE a quarter of a Pint of Claret, and 
as much Water, fome grated Bread, two 
or three Heads of Rocambole, or Shallot, 
a little whole Pepper, Mace, and dic’d Nut- 
meg and Salt} let this flew very well over 
the Fire, then beat it up with Butter, and 
put it under the Wild-fowl, which being 
under-rofted, will afford Gravy to mix with 
this Sauce. 
To Fry Oyfters, for Garmjh for Fifh 
or HaJJo, 
WASH them in their own Liquor, and 
dry them very well; then have fome 
Yolks of Eggs beat up, with Spice and Salt 
finely beat, and Flour to make it thick 
enough to hang on the Oyfters: Fry them 
quick, in clarified Beef-fuet. 
A fweet Pye, which way he wade of 
young Lamb or Chickens, 
TO two Chickens you may take eight 
Ounces of Marrow, or Butter, if that 
cannot be had} but a Loin of Lamb wants 
very little more than its own Fat: Seafoa in Cookery, &fc. 
your Lamb or Chickens with bait, bugar, 
beaten Cloves and Mace 5 lay it into the 
Difh, and put in five Yolks of hard Eggs, 
with fome of the Forc’d-meat Balls, made as 
follows; Shred a Pound of lean Veal, with 
a Pound and half of Beef-fbet, a very little 
Parfly, Spinage, and Thyme, (bred very 
fmall, mix’d up with grated Bread, the Yolks 
of two Eggs, and feafon it with Cloves, 
Maee, Salt, and Sugar; beat ail fine, and 
colour it with a little Juice of Spinage; 
it into large Balls, and put as many in as will 
lie well j hired a Lemon Peel fine, and flrew 
in; put in alfo fome Sweet-meats, and a 
Coffee-cup of Water with the Juice of a large 
Lemon; cover it with Puff-pafte, and when, 
it comes out of the Oven, cut off the Lid, to. 
let the Flercenefs of the Heat go out, before 
you put in your Caudle, which mud be 
half a Pint of White-wine, thicken’d with the 
Yolks of three Eggs, and fweeten’d as you 
find Occafion. 
To Stew Herrings. 
FIRST broil them very brown, then have 
ready feme White-wine, made hot with 
an Anchovy, a Blade of Mace, and a Bit of 
Onion, with a little whole Pepper, all dew’d 
in the Wine; then cut off the Heads of the 
Eifh, and bruife them iii the Wine and Spice, 
and take them out again, before you put in 34 
A Colleßion of Receipts 
your Herrings; let them ftew over Coals, 
in a Difh that they may lie at Length in; 
let them ftew on both Sides, till they are 
enough at the Bone; take them out, and 
fhake up the Sauce with Butter and Flour. 
*Tis a very good way to drefs them. 
To make Saufages. 
TAKE almofi: the double Weight of Fat 
to your lean Pork, and pick both clean 
from Bones, Skin, and Kernels; fhred it 
feverally very fine; then mix and fhred it to- 
gether, and to four Pounds of this Meat, you 
may put a very large Nutmeg, the Weight 
of the Nutmeg in Cloves and Mace, and ai- 
med the Weight of all the Spice in Pepper; 
beat ail fine, and let your Heap of Salt be 
as big again as the Spice and Pepper; flared 
a large Handful of frefh Sage, and a little 
Thyme, very fine; grate two Spoonfuls of 
White Bread, and take two Yolks of Eggs, 
mix all very well together, and fill your 
Skins: If you love Differs, half a Pint fhred 
to this Quantity, gives it a rich Tafte; thefe 
roll and fry without Skins, and keep better 
in a Pot; add the Yolks of Eggs, when you 
ufe them. Norfolk Links are only fat and 
lean Pork, more grofly cut; and the Sea- 
foning. Pepper, Salt, and a large Quantity 
of Sage fhred fmall, and put in large Skins. in Cookery, &c. 
To makt a Hog-Meat Pie. 
TA K E two Buttock-Pieces, or Rearing- 
Pieces of Pork, (’tis what Lean is cut 
off the Gammon on the In fide of the Flitch) 
cut fome of the Fat off the End of the Chine, 
and beat Fat and Lean together very final!; 
feafon it with Pepper, Salt, Mace, and Nut- 
meg ; tie the Meat, when beat and feafon’d 
in a wet clean Cloth ; lay it into the Shape 
you would have it, in the Cloth, and cut 
fome long Slips of the Chine-Fat, to mix and 
lay between every Layer of the beaten Meat; 
when ftis thus laid round, and in Order, tie 
it up hard, and lay a heavy Weight, to prefs 
it very hard and clofe, for three or four 
Hours: Make your Pie, and when you have 
laid in the Meat, lay half a Pound of Butter 
over the Meat: Juft as you fet it into 
Oven, pour in a quarter of a Pint of Claref 
When you draw it, if you find it dropout 
in melted Butter. 
Scotch Collops, a very good Way. 
TAKE a Fillet of Vfeal, cut away the ont- 
fide Skin, and cut it out in thin Collops, 
with the Grain, hack them with the Back of 
your Knife, lard fome of them with Bacon, 
and feafon all of them with Salt, Nutmeg, 
and Thyme, Barfly, and a little Savory; A Collection of Receipts 
fhred all the Herbs very fmall, then fry them 
in a good Quantity of clarify’d Butter, till 
they look of a fine Yellow; take care they 
are not burnt black; when they are fo done, 
lay them before the Fire to drain; pour the 
Butter they were fry’d in, from the Gravy; 
and put to the Gravy three Anchovies, a little 
ftrong Beef-broth, a little Oifter-liquor, and; 
Oifters, with a quarter of a Pint of Claret; let 
your Oifters ftew thus, till they are enough, 
then ihake in five or fix Ounces of Butter; 
rub the Pan firft with Shallot, put in the Yolks 
of three Eggs, and take care to ftir or ihake it 
conftantly, for fear of curdling: Juft before 
you pour it out, fqueeze in the Juice of a 
Lemon, and pour it over the Collops: You 
muft have Forc’d-meat Balls, and Muihroonis, 
and fome fry’d Oifters, with llic’d Lemon, 
for Garniih. 
To Stew Oifters. 
TA K E a Quart of Oifters, and clear them, 
well from Bits of Shells and Drofs in 
their own Liquor, then ftrain that Liquor, 
and put to it a large Blade of Mace, a fmall 
Nutmeg dic’d, and a little Salt; let your 
Oifters boil in this Liquor, and fcum them 
clean; when they are near enough, put to 
them fome Parfty ihred fine, and a little 
Shallot, if you love it; alfo ihred fine the in Cookery, 
Yolks of four Eggs, and near halt a i ouna 
of Butter; Shake it conftantly. 
To make Lobfter-pies. 
WHEN your Lobfters are boil’d, take 
them clean out of the Shells, (lice the 
Tails and Claws thm; feafon them with 
Pepper, and a little Mace and Nutmeg beat 
fine; take the Bodies with fome Oifters fhred, 
mix it up with a little Onion fine {bred, a lit- 
tle Parfly fine (bred, and a little grated Bread, 
and feafon it as the reft ; then take the Yolks 
of raw Eggs, to roll it up in Balls; lay all 
into the Pie, with Butter at Bottom and Top 
of the Fi(h; when it comes out of the Oven, 
pour in a Sauce of ftrong Gravy, Oifter- 
liquor, and White-wine, thicken’d with the 
Yolk of an Egg: ’Tis to eat hot. 
To boil a Turkey, or any Fowl, with 
Oifter Sauce, 
WASH your Oifiers very clean in their 
own Liquor, which Liquor you muft 
then drain out into a clean Sauce-pan; put 
in your Oifters, with a Bundle of fweet 
Herbs, an Onion, fome Mace, whole Pepper, 
and a Bit of Lemon Peel: Then take fifteen, 
if large, of thefe Oiilers, with a little grated 
Bread, twice as much Beef-fuet, flared final!, 
the Yolks of four hard Eggs, two An- A Collection of Receipts 
chovies, a very little Onion fine-fhred, Salt, 
Pepper, Nutmeg, Thyme, and Winter-favo- 
ry; fhred all together very fine, and mix 
it up with a Yolk of raw Egg; ftuff the 
Turkey, or Fowls under the Skin on the 
Bread; while they boil, fet your Oifters, 
for the Sauce, to ftew very gently over the 
Fire; when they are almoft enough, take 
them out, and put in a quarter of a Pint of 
White-wine, and half a Pint of ftrong Gravy, 
with an Anchovy, Herbs, and Spice, firft 
boil’d in, and drain’d clean out of the Gravy; 
when all this is boil’d together, put in as 
much Butter as will make it thick, and well 
tailed, ’twill take near a Pound to a Quart of 
Oifters: If you find it fo thin as to part, mix 
a little Flour in a Bit of the Butter, then throw 
in your Oifters again, the Juice of a Lemon, 
and fome Hired Parfly, to look green: Pour 
it over the Fowl; and garnilh with Oifters 
and Lemon. 
To make WePcphalia-Hams; ahfolutely 
the heft IVay to do them. 
("NUT your Leg of fat large Pork, as like 
a right Ham as you can (black Hogs 
make the heft) hang it up two Days, then 
beat it very well on the flelhy Side with a 
Rolling-pin; rub in an Ounce of Salt-petre 
(hnely beaten) in every Place, fo let it lie a 
pay and Night then take an Ounce of m Cookery, &c. 
beaten Salt-prunel, with two large Handfuls 
of common Salt, and a Handful of Bay-falt, 
a Pound of coarie Sugar ; mix all thefe to- 
gether, and warm them thorough-hot in a 
Stew-pan, but be fure not to melt it, and 
while ’tis hot, rub it all over the Ham very- 
well, with two large Handfuls more of Salt; 
thus let it lie, till it melts to Brine, then turn 
it every Day twice, and bade it with that 
Brine, for three" Weeks together: Dry it as 
Bacon. 
39 
Note, That your Handfuls of common 
Salt be very large. 
To Pot Neats-Tongues, a better Way 
than Drying them. 
PICKLE them red, as you do to dry ; 
and when you think them fait enough 
to dry, boil them very tender; take them 
up, and peel them, and rub them with Pep- 
per, Cloves, and Mace, all over; then turn 
them round into a Pot to bake: Lay them 
3n fingle Pots on their Side; you mud cut 
the Root as well as the Skin, and cover 
them with Butter: Bake them with brown 
Bread; when they come out of the Oven, 
pour out the Gravy, and let the fame Butter 
ferve, when clear’d; if there is not enough, 
add more clarify’d. 40 
A Collection of Receipts 
To pot Salmon, as at Newcaftie. 
TAKE a Side of Salmon, fcale and wipe 
it very well and clean ; but don’t wafh* 
it; fait it very well, and let it lie till the Salt 
be melted, and drain’d from it 3 then feafon 
it with beat Mace, and Cloves, and whole 
Pepper; lay in three or four Bay-leaves, and 
cover it all over with Butter: When ’tis well 
bak’d, take it out, and let it drain from the 
Gravy; .then put it into your Pot to keep, 
and, when cold, cover it with clarify’d But- 
ter. Thus you may do Carp, Tench, Trout, 
or any firm Fifh. 
To Pickle Mackarel, call'd Caveach. 
CUT you Mackarel into round Pieces, 
and divide one into five or fix Pieces: To 
fix large Mackarel you may take one Ounce 
of beaten Pepper, three large Nutmegs, a 
little Mace, and a Handful of Salt; mix your 
Salt and beaten Spice together, and make two 
or three Holes in each Piece, and thruft the 
Seafoning into thole Holes with your Finger; 
rub the Pieces all over with the Seafoning; 
fry them brown in Oil, and let them Hand, 
till they are cold; then put them into Vinegar, 
and cover them with Oil. They will keep, 
well cover’d, a great while, and are deli- 
cious. in Cookery, 
41 
To Stew a Rump of Beef. 
FM RS T boil it more than half enough, 
then take it off the Fire, and peel the 
Skin off the Top ; have ready fome Pepper, 
beaten Mace, grated Nutmeg, Salt, Aired 
Thyme, Savory, Marjoram, and Partly ; 
fluff it in large Holes thro’ the Fat; lay the 
reft of the Seafoning all over the Top; and 
to bind it on, fpread over it the Yolk of one 
or two Eggs, Be fore to fave the Gravy 
that runs out in fluffing, to which add a Pint 
of Claret, and fome Vinegar; put it in a 
deep Pan that will not be too big, but let the 
Liquor come up to the Top: Bake it two 
Hours; and when you put it in a clean Difh, 
pour the Gravy and Wine it was bak’d in, 
all over. 
To make a good Forc’d-Meat for any 
Ufi. 
TAKE a Pound of Veal, and full its 
Weight in Beef-fuet, a Bit of Bacon; 
hued all together, beat it in a Mortar very 
hoe; then feafon it with fweet Herbs, Pep- 
per, Salt, Cloves, Mace, and Nutmegs; and 
when you roll it up to fry, add the Yolks of 
two or three Eggs, to bind it. You may add 
Oyfters or Marrow, on extraordinary Occafi- 
ons. A Colleßion of Receipts 
To Pot Lamprey. 
SEASON your Filh with Pepper, Salt, 
and Nutmeg, a large Onion ftuck with 
Cloves, three Spoonfuls of Claret; cover it 
with Butter, and bake it; when ’tis enough, 
take it out, and ftrain it from the Liquor; 
pour off the clear Butter, and add to it as 
much more as will cover the Fifh, in a Pan 
fit to keep it, and bring to Table. Remem- 
ber always to clarify all the Butter you pour 
over potted things. 
A Weflphalia~Ham Pie. 
BOIL your Ham as tender as you ufually 
do to eat when.’tis cold ; bone and Ikin 
it; feafon it with Pepper, Cloves, and Mace 
beaten ; put it into very good Cruft, or into 
a Difti cover’d over with Pally-cruft. Before 
you lid it, lay in Butter; and when it comes 
out of the Oven, put in clarify’d Butter. ’Tis 
good either hot or cold. 
To Pickle Codlins, like Mangoe. 
MA K E a Brine of Salt and Water, ftrong 
enough to bear an Egg, into which put 
half an hundred of the faireft and largeft 
Codlins you can get; they muft be full 
grown, but not full ripej let them lie in in Cookery, ©V. 
43 
this Brine nine or ten Days, fhifting the 
Pickle every other Day, then dry them, and 
very carefully fcoop out the Core; Take out 
the Stalk fo whole, as that it may fit in again; 
and you may leave the Eye in, if you don’t 
put your Scoop quite thro’s fill it3 in the room 
of the Core, with Ginger llic’d thin, and cu-t 
fhort, a Clove of Garlick, and whole Muftard- 
feed, as much as it will hold: Put in the 
Piece, and tie it up tight. Make your Pickle 
of as much White-wine Vinegar as will co- 
yer them, with flic’d Ginger, Cloves of Gar- 
lick, and whole Mufiard-feed: Pour this 
Pickle boiling-hot upon them every other Day* 
for a Fortnight or three Weeks, Stone Jars 
are beft for all Sorts of Pickles. 
And this is as good a Way as any for a mid- 
dling large Cucumber 5 only don’t cut them to 
put the Garlick and Mufiard-feed in; Tor they 
keep much longer, and eat much crifper, if 
you let them be whole. But neither Cucum- 
bers, Feachesy nor Melons, are comparable to 
CodlinSy for imitating the right Mangoe. 
To Pickle Wallnuts. 
TAKE a hundred of the large , French 
Wallnuts, at the Beginning of July, 
before they haVe a hard Shell; juft; fcald them, 
that the firft Skin may rub off; then throw 
tr*em into Water and Salt for nine or ten 44 
d- Colleß'ton of Receipts 
Days, {Lifting them every other Day, and 
keep them clofe cover’d from the Air ; then 
dry them; and make your Pickle of two 
Quarts of White-wine Vinegar, Long Pep- 
per, Black Pepper, and Ginger, of each one 
Ounce; Cloves, Mace, and Nutmegs, of 
each half an Ounce; beat the Spice, and 
with it a large Spoonful of Muftard-feed ; 
ftrew this between every Layer of Wallnuts, 
and pour your Liquor boiling-hot upon them 
three or four times, or oftener, if you fee 
Occadon: Be fure to keep them clofe flopp’d. 
A Spoonful of this Pickle is good in Filh, or 
any favoury Sauce. Three or four Cloves 
of Garlick do well, if you do not diflike the 
Tafle. 
To Pakle MufTirooms. 
GATHER the fmalleft Buttons, cut off 
the Bottom of the Stalk, and throw 
them into Water and Salt; then rub them 
with a coarfe Cloth or Flannel very clean, 
and throw them into another Pan of clean 
Water: Boil them in Milk and Water; take 
them out upon a clean Cloth: When they 
are dry, put them into Glaffes, with white 
Pepper-corns, and a good Quantity of Mace; 
make your Pickle of half White-wine, and 
half good fharp White-wine Vinegar; many 
put it to the Mufhrooms unboil’d; If you 
boil it, you muft let it {land to be cold, be- m Cookery, &*c. 
fore you pour it to the Mufhrooms. Pour 
good Oil on the Top of the Pickle : It keeps 
them heft; and put them in as fmall Glalfes 
as you can, becaufe they foon decay, when 
they have taken Air. 
To Pickle Neats-Tongues, very good. 
LAY your Tongues twelve Days in com- 
mon Salt, and Salt-petre, then boil them 
very tender, and blanch them; cut off the 
Root, and lay them into a Pot, and pour over 
them a Pickle made of good White-wine Vi- 
negar, which you mu ft boil up with Pepper, 
Cloves, Mace, and a little Ginger; when stis 
ready to take off the Fire, throw in a Piece 
of Lemon Peel, and three or four Bay-leaves ; 
put it not to the Tongues till cool ; tie them 
dole from the Air. A little of the Pickle, 
with good Oil, is their Sauce. 
To Pickle Pigeons. 
BONE them neatly, and feafon them 
with Salt, Pepper, Cloves, and Mace; 
lew them up at the Back, and tie the Neck 
and Rump j boil them in two Quarts of Wa- 
ter, a Pint 0f White-wine, and as much 
White -wine Vinegar; put into it a fmall 
Faggot of fweet Herbs, and a Bit of Lemon 
Peel, When the Pigeons are enough, take 
them off the Fire ; When they are out, boil A Collection of Receipts 
and fcum the Pickle very clean -3 pour it not 
to the Pigeons, till ’tis cold. 
To Pickle Smelts. 
GUT, and wafti them clean, then lay 
them in Rows, and put Pepper, Nut- 
meg, Cloves, Mace, and Salt, between every 
Layer of Filh, and four or five Bay-leaves, 
powder’d Cochineal, and Petre-falt, beat 
and mix’d with the Spice: Boil (as much as 
will cover them) good Red-wine Vinegar, 
and put to them when cold. They exceed 
Anchovies. 
To Pickle Oyfters. 
TAKE a Peck of very large Oyfters5 
when carefully open’d without cutting, 
wafti them three or four Times in their own 
Liquor; ftrain the Liquor, and put that into 
a Skillet: When it boils, put in your Oyfters, 
with half an Ounce of White Pepper, and 
five or fix Blades of Mace: Let them boil, 
till they begin to fhrivel up; then take 
them out of the Liquor, and cover them 
clofe, while the Spice and Liquor boil a 
quarter of an Hour longer; then pour it on 
the Oyfters ; and always keep them as much 
from the Air as you can, to keep their Co- 
lour. in Cookery, &c. 
47 
An Apple-Pudding to Bake, very goodl 
TAKE twelve fair large Pippins, coddle 
them over the Five very flowly, that 
they do not crack; when they are foft, peel 
and core them, and pulp them through a 
Cullender : Add to this three Spoonfuls of 
Orange-flower Water, ten Eggs well beat 
and ftrain’d, half a Pound of very good 
Butter melted ; make it very fweet, the 
Apples require it : Add candy’d Orange, 
Lemon, or Citron Peel : Put a Sheet of 
Puff-pafte into a Dilh, and pour in your 
Pudding ; bake it with Care: ’Tis done in 
half an Hour. 
The befl Orange-Pudding that ever 
was tafted. 
PARE the yellow Rind of two fair Seville 
Oranges, fo very thin, that no Part of 
the White comes with it; fhred and beat it 
extremely fmall in a large Stone Mortar 5 
add to it, when very fine, half a Pound of 
Butter, half a Pound of Sugar, and the Yolks 
of fixteen Eggs; beat all together in the Mor- 
tar, till ’tis all of a Colour; then pour it into 
your Dilh in which you have laid a Sheet of 
Pufhpafte. I think grating the Peel faves 
Trouble, and does it finer and thinner, than A Collection of Receipts 
you can ihred, or beat it: But you mult beat 
up the Batter and Sugar with it, and the Eggs 
with all, to mix them well. 
A Rice-Pudding. 
GRIND, or beat half a Pound of Rice to 
Flour; mix it, by Degrees, with three 
Pints of Milk, and thicken it over the Fire 
with Care, for fear of burning, till *tis like 
a Hafty-pudding ; when ’tis fo thick, pour 
it out, and let it ftand to cool: Put to it nine 
Eggs, (but half the Whites) three or four 
Spoonfuls of Orange-flower Water: Melt al- 
moft a Pound of good Butter, and fweeten it 
to your Tafte. Add Sweet-meats, if you 
pleafe. , » 
White Hogs-Puddings. 
TA K E a Quart of Cream, and fourteen 
Eggs, (only half the Whites) beat them 
but a little; and when the Cream boils, put 
in the Eggs j keep them flirting on a gentle 
Fire, till ’tis all a thick Curd: After 'tis al- 
mofl cold, put to it a Pound of grated white 
Bread, two Pounds of Suet flared very fine, ' 
two Nutmegs grated, fome Citron cut fmall, 
half a Pound of Almonds beat fmall, with 
Orange-flower Water, Salt, and Sugar to 
your Tafte: To this you may put three- in Cookery, 
¥ 
quarters of a Pint of Cream, when you go to 
filling. 
A Neats-Foot Pudding. 
TAKE to a Pound of Neats-foot finely 
Hired, three quarters of a Pound of Suet 
Hired as fmall, a whole Nutmeg grated, can- 
dy’d Orange minc’d, fome Salt, and fome 
Currants, a little grated Bread, and lome 
Eggs (leave out half the Whites); flour the 
Bag, and let it boil two Hours and a half at 
leall. The Sauce is Sack, Sugar and Butter 
melted. 
Cuftards, very good. 
BOIL a Quart of Cream, then fweeten it 
with fine powder’d Sugar; beat eight 
Yolks of Eggs, with two Spoonfuls of Orange- 
flower Water; ftir this in the Cream, and 
ftrain all thro’ a Sieve: Fill your Cups or Cruft, 
and bake them with Care* 
Orange Cheefe-Cakes, very gooc(* 
BLANCH half a Pound of found Sweet 
Almonds, beat them very fine, with two 
Spoonfuls of Orange-flower Water, half a 
Pound of Sugar beat and fifted, three quarters 
of a Pound of melted Butter: Put to the 
reft, when almoft cold, eight Eggs, leav* 50 
A Colleß'ton of Receipts 
ing out half the Whites; beat and drain 
them: Boil the Peel of a Seville Orange, till 
the Bitternefs is out, beat it fine, and mix it 
with the reft; put it into very light Cruft: 
’Tis an incomparable Cheefe-cake without the 
Orange. 
Another Cheefe-cakc, without Curdy 
very good. 
TAKE a Quart of Cream, and feven 
Eggs, Yolks and Whites; beat three 
of the Eggs, and put as much Rice-dour to 
them, as will make them thick as a Pafte; 
then putin the other four Eggs, being a little 
beaten, and ftir all well together; fet on 
your Cream to boil, .and put in your Eggs 
and Rice, ftirring it all the time, till ’tis a 
pretty thick Curd: When ’tis cold, feafon one 
Part with a Spoonful or two of Sack, Nut- 
meg, Sugar, and Currants, and the other 
with Orange-dower Water, Ambergreefe, and 
Sugar: Put them in a very good Cruft: A 
little Time bakes them. 
A good Cheefe-cake, with Curd. 
TO a Pound and half of Gheefe-curd, put 
ten Ounces of Butter; beat both in a 
Mortar, till all looks like Butter; then add 
a quarter of a Pound of Almonds, beat with 
Orange-flower Water; a Pound of Sugar, m Cookery, &fc. 
eight Eggs, half the Whites, a little beaten 
Mace, and a little Cream, beat ail together: A 
quarter of an Hour bakes them in Puff-cruft, 
and in a quick Oven. 
Thm Cream Pamcakes, call cl ci Quire 
of Paper. 
TAKE to a Pint of Cream, eight Eggs, 
leaving out two Whites, three Spoon- 
fuls of fine Flour, three Spoonfuls of Sack, 
and 'me Spoonful of Orange-flower Water, 
a litt’e Sugar, a grated Nutmeg, and a quar- 
ter of a Pound of Butter, melted in the Cream; 
mingle all well together, mixing the Flour 
with a little Cream at firft, that it may be 
fmooth : Butter your Pan for the firft Pan- 
cake, and let them run as thin as you can 
poffibly, to be whole; when one Side is co- 
lour’d, stis enough; take them carefully 
out of the Pan, ftrew fome fne-fifted Su- 
gar between each; lay them as even on each 
other as you can: This Quantity will make 
twenty. 
An Almond-Pudding. 
BEAT half a Pound of good fweet Al- 
monds, with Orange-dower Water, gra- 
ted Bifkets, three or four, as they are for 
Size, half a Pound of Butter, and four large 
Spoonfuls of Sack, eight Eggs, leaving ollt A Colleßmi of Receipts 
half the Whites, and a Quart of Cream, with 
Sugar to your Tafte; put a Puff-pafte at the 
Bottom of the Difh; and garnifh the Edge 
with Pafte; fo pour it in, and bake it: Thofe 
that love not Orange-flower Water, may put 
a grated Nutmeg inftead of it, and beat the 
Almonds with fair Water, for fear of oiling. 
Orange-Pudding, 
TAKE three fair Oranges, cut them, and 
fqueeze off the Juice into a clean Pan; 
boil the Peels in two or three Waters, ’till 
the Bitternefs is off; then pick out the Pulp 
and Strings, and beat the Peel very fine in 
your Mortar, with Orange-flower Water, then 
mix it up with the ftrain’d Juice; add to 
it nine Eggs, leaving out four Whites, half 
a Pound of Butter, and Sugar to your Tafte; 
put a Puff-pafte at the Bottom of the Dilh, 
and garnifh the Edge of the Difti with Pafte: 
Some People only grate in the Peels raw, and 
leave out the Juice; but I think the above- 
written Way is the moll grateful and plea- 
fant. Note, You mu ft beat all in the Mortar, 
a full Hour at leaft, till the Ingredients look 
all alike. 
A Cuftard Sack-Pofiet, 
TAKE a Quart of Cream, boil it, and 
feafon it well with Sugar; then take 
ten Eggs, with two Whites, beaten very in Cookery, 
well, drain them to half a Pint of Sack, dir 
the Eggs and Sack with Care over the Fire, 
tih ’tis very hot 5 then pour in the Cream, 
holding it very high, and dir all very well 
together; cover it dole, and fet it over a Ket- 
tle of Water, till ’tis come as thick and fmooth 
as a Cudard; ’Tis by much the bed: Sort of 
Poffet that is made. 
Cheefe-Curd Pudding. 
TAKE the Curd of ,a Gallon of new 
Milk, drain’d from the Whey, beat it 
very well in a Mortar, with half a Pound of 
Butter; then take fix Eggs, but three of the 
Whites, beat them very well, and drain them 
to the Curd; two grated Nafile sßiikcis, or 
a Half-penny Loaf, if they cannot be had, 
with half a Pint of Flour; mix all thefe to- 
gether, and fweeten it to your Palate; Butter 
your Patty-pans very well, fill, and bake them; 
let not the Oven be too hot; turn them out, 
and pour over them Sack, Sugar, and Butter 
melted very thick; cut Slips of candy’d Orange 
Eeel, or Citron, to dick up in them; and dice 
inch’d Almonds for thofe that have not 
oweet-nieats. 54 
ACoileß'ton of Receipts 
A very good Tanfy. 
TAKE a Pint of Milk, and a Pint of 
Cream, about a Pint of Juice of Spi- 
nage, which mu ft be well dry’d after wa(h- 
ing, before you ft amp it; ftrain it, and pour 
it in; beat fifteen Eggs, with a little Salt, 
leave out eight Whites, ftrain them into the 
other things, put in near a Pint of grated 
Bread or Bifket; grate in a whole large ]Kut- 
meg, and as much Sugar as will make it very 
fwcet; thicken it over the Fire as thick as a 
Hafty-pudding; put it into a butter’d Difhs 
and a cool Oven : Half an Hour bakes it. 
To make Hogs-Puddings. 
TAKE the Hog’s Tongue, and fome of 
the Lights, with a Piece of Liver; 
when all is boil’d tender, grate the Liver, 
and chop the Tongue and Lights very fmall; 
put this to a Gallon of grated Bread, three 
Pounds of Currants, Mace, Cinnamon, Nut- 
meg, Salt, and Sugar; nine Eggs, leave out 
four Whites, three Pounds of Suet finely (bred: 
Wet it with the Top of the Liquor you boil’d 
your Meat in; it mu ft not be too limber: 
When ’tis ready? fill your Skins, m Cookery, &c. 
55 
Liver-Puddings, very good\ 
TAKE the Crumb of a Two-penny white 
Loaf grated, a Pound of Marrow, or 
frefh Beef-fuet, fo finely (bred as to go thro’ 
a Cullender3 take a Pound of Hogs Liver 
boil’d, grate and fift that very fine; boil a 
Quart of Cream with a Blade of Mace, and 
fweeten it; grate a Nutmeg, and put it to 
the reft; beat up fix Eggs with the Whites, 
a little Salt, and a Spoonful of Orange-flower 
Water; mix all together, and fill your Skins: 
If you like Currants, you muft plump therii 
before they go in. 
d Sagoe-Pudding, 
TAKE half a Pound of Sagoe, and wafh 
it well in three or four hot Waters, then 
put to it a Quart of new Milk, and let it boil 
together, till thick as a Hafty-pudding; ftir 
it carefully, for ’tis apt to burn; put in a 
Stick of Cinnamon, when you fet it on the 
Fire 5 when ’tis boil’d, take it out: Before 
you pour it out, ftir in near half a Pound of 
Butter, beat nine Eggs, with four Spoonfuls 
of Sack, leave out four Whites, ftir all to- 
gether, fweeten it to your Tafte, and put in 
a quarter of a Pound of plump’d Currants; A Collection of Receipts 
lay a Sheet of Puff-paße under, and to garnifh 
the Brim. 
To Stew Golden-Pippins, a very good 
Way. 
PARE them, and nicely fcoop out the 
Core, with a very fmall Scoop: Throw 
them into Water, to preferve their Colour; 
to a Pound of Pippins thus prepar’d, take 
half a Pint of double-refin’d Sugar, and 
one Pint of Water; boil and feum the Syrup, 
before you put in the Pippins; when the 
Pippins are in, let them boil apace, to make 
them clear, and when they are fo, put in a 
Bit of Lemon Peel, and the Juice of Lemon 
to your Taße, 
Harts-Horti, or Calf VFoot Jelly, the 
heft Way. 
TAKE to half a Pound of good Harts- 
horn, three Quarts of fair Water, let it 
boil very {lowly, till above one Quart be 
confum’d ; if you cannot get Harts-horn, 
one Set of Calf’s-feet will make more in 
Quantity, and tafte almoßas well; the Look, 
with Care, will be the fame; flrain this Li- 
quor, and let it Rand to cool; the {Longer 
you make your Jelly, the more Ingredients 
you may ufe; to make it palatable, when 
it is fettled, as it will be the next Day, take in Cookery, &c. 
off what is clear of the Harts-horn, and of 
the Calf’s-foot Jelly; you muft take off the 
Fat from the Top, as well as leave the Drofs 
at the Bottom; to thefe two Quarts of ftrong 
Jelly, you may put a Pint of Rhenilh, and 
a quarter of a Pint of Canary ; beat up the 
Whites of five Eggs to a Froth - flir all to- 
gether with Sugar, to make it very fweet; 
mix it well, and fet it on the Fire, and ftir it 
till it melts and curdles; then put in the Juice 
of five large Lemons, and a Bit of the Peel; 
let this boil up, then pour it thro’ your Jelly- 
bag, and pafs the firft Quart or, two, over and 
over again, till ’tis perfectly fine. 
To make Almondnet, or Wbite Jelly. 
BLANCH half a Pound of Almonds, 
and beat them very fine, with a little 
Orange-flower Water, juft enough to keep 
them from oiling; when they are pounded 
as fmall as ’tis poffible to do them, mix them 
up with fome of your Jelly, that is not lb 
much weaken’d with Wine and Lemon; this 
will colour a Pint and half of the Jelly ; 
pafs this through a very fine Hair-Sieve 
very often, and IHr it till it grows thick, 
that the Colour of the Almond may not 
fettle to the Bottom; pour it into pretty 
Shap’d Glalfes, that it may look handfome, 
when turn’d cut upon China Plates. This A Colleßton of Receipts 
Jelly mull be made very good tailed, tho’ 
you may abate a little of the Wine, and Juice 
of Lemon, becaufe the Almonds fupply that 
Want; and then being ferv’d out of the Glafies, 
it wants Strength. 
Lemon-Cream, the heft Way, 
TAKE three fmooth fair Lemons, pare 
them, and fqueeze out the Juice; cut 
the Peel in fmall Pieces, and put it to the 
Juice; for two or three Hours,cover it dole; 
and when it taftes of the Peel, add to it the 
Whites of four Eggs, and the Yolks of two; 
beat this well with two Spoonfuls of Orange- 
flower Water; then put all thefe to a Pint of 
fair Water, drain it, and fweeten it with 
double-refin’d Sugar ; fet it over a gentle 
Fire, and dir it carefully, till ’tis as thick as 
Cream ; Put it into your Jelly-Glades. 
To make Black-Caps, the beji Way, 
TAKE a dozen and half of very large 
French Pippins, or Golden-Reinettes; 
cut them in half, and lay them with the flat 
3ide down to the Mazarine, which muft be 
large j lay them Angle, as clofe by each other 
as they can lie ; fqueeze a large Lemon into 
two Spoonfuls of Orange-flower Water, and 
pour over them; {hred Lemon Peel very fine, 
and (hake between; and grate double-refin’d in Cookery, &fc. 
Sugar ail over them ; put them into a 
quick Oven, and they are done in half an 
Hour. 
Almond-Cream, 
TAKE half a Pound of good Almonds, 
blanch and beat them very fine, with 
Orange-flower Water; take a Quart of Cream 
boil’d, cool’d, and fvveeten’d; put the Al- 
monds into it, and when they are mix’d, 
flrain it thro’ a Canvas, then ftir it over the 
Fire, till it thickens, and pour it into Glafles; 
if you love it richly perfum’d, put in a Grain 
of Ambergreefe. 
O \ 
To make Orange-Cream, 
'T* AKE four Oranges, and grate the Peels 
" into a Pint of Water; then fqueeze the 
Juice into the Water; beat the Yolks of four 
Eggs very well, and put into the Water; 
fweeten it very well with double-refin’d Su- 
gar ; prefs all hard thro’ a flrong Strainer; 
fet in on the Fire, and ftir it carefully all one 
way, till ’tis as thick as Cream; then pour it 
into your Glafles, 
A very Rich Almond-Cream, to Jelly. 
MAKE a very ftrong Jelly of Harts- 
horn ; and that it may be fo, put half a 
Pound of good Harts-horn, to a Quart and A Colleßton of Receipts 
half a Pint of Water; let it boil away near 
half; flrain it off thro’ a Jelly-bag; then 
have ready, beaten to a very fine Pafte, fix 
Ounces of Almonds, which muft be carefully 
beat with one Spoonful of good Orange-flower 
Water, with fix or eight Spoonfuls of very 
thick fweet Cream ; then take near as much 
Cream as you have Jelly, and put both into 
a Skellet, and flrain in your Almonds; 
fweeten it to your Tafte with double-refin’d 
Sugar; fet it over the Fire, and flir it with 
Care conflantly, till ’tis ready to boil; fo 
take it off, and keep it ftirring, till ’tis near 
cold; then pour it into narrow-bottom’d 
Drinking-glaffes, in which let it ftand a 
whole Day: When you would turn it out, 
put your Glafies into warm Water fora Mi- 
nute, and ’twill turn out like a Sugar-loaf. 
This is call’d Steeple-Cream. 
To make Orange* PolTet. 
SQJJEEZE the Juice of two Seville 
Oranges, and one Lemon, into a China 
Bafon, that holds about a Quart; fweeten 
this Juice, like a Syrup, with double-refin’d 
Sugar, put to it two Spoonfuls of Orange- 
flower Water, and flrain it thro’ a fine Sieve; 
boil a large Pint of thick Cream, with fome 
of the Orange Peel in it cut thin : When ’tis 
pretty cool, pour it into the Bafon of Juice 
through a Funnel, which mu ft be held as in Cookery, &fc. 
61 
high as you can from the Bafon : It mufl fland 
a Day before you ufe it. When it goes to 
Table, flick Slips of candy’d Orange, Le- 
mon, and Citron Peel on the Top. 
Piftachia-Cream, very good. 
TAKE an Ounce of the Kernels of Fi- 
ji achia Nut, beat them Imall with two 
Spoonfuls of Orange-flower Water, and four 
Yolks of Eggs; boil a Quart of Cream, and 
mix all together: When the Cream is fo cool 
it will not curdle the Eggs, thicken it over 
the Fire with great Care, and put it into your 
Glafles. 
To make Fryd Cream. 
TA K E a Quart of good new Cream, the 
Yolks of feven Eggs, a Bit of Lemon 
Peel, a grated Nutmeg, two Spoonfuls of 
Sack, as much Orange-flower Water: Butter 
your Sauce-pan, and put it over the Fire; 
flir it all the while one way with a little white 
Whifk, and as you flir, flrew in Flour very 
lightly, ’till his thick and fmooth; then ’tis 
boil’d enough, and may be pour’d out upon 
a Cheefe-plate or Mazarine ; fpread it with 
a Knife exactly even, about half an Inch 
thick, then cut it in Diamond-fquares, and 
fry it in a Pan full of boiling fwcet Suet. A Colleßion of Receipts 
To make a very good Barley-Gruel. 
OF three Ounces of Pearl-barley make a 
Quart of Barley-water; {hift it once or 
twice, if ’tis not white; put to it four Ounces 
of Currants clean pick’d and wafh’d ; when 
they are plump’d, pour the Gruel out to cool 
a little, and beat up the Yolks of three Eggs, 
and put into it, with half a Pint of White- 
wine, and half a Pint of new thick Cream, 
the Peel of a Lemon, and as much Sugar as 
you like ; ftir it gently over the Fire, till ’tis 
as thick as Cream. ’Tis a pretty wholefome 
Spoon-meat for Suppers. 
To make the Thick Square Cream- 
Cheefe, as at Newport. 
YOU mud get a Vat made a quarter and 
half high; the Bottom (nor Top) muft 
not be faflen’d in; it muff be four-fquare, 
with Holes all over ; then take two Quarts of 
good thick Cream, two Quarts of Streakings, 
and a Gallon of new Milk; fet it with Run- 
net, as for common Cheefe; when ’tis come, 
take out the Curd with a China Saucer, and 
put it into the Vat; ftrew a little clean dry 
Salt in two or three Places, as it is laid in ; 
and as the Curd finks, fill up the Vat, till 
all the Cheefe is in; prefs it as other Cheefe; 
Let it Rand in the Vat two or three Days, in Cookery, ©V. 
till all the Whey is out, and turn’d often, 
while ’tis in ; fait it two Days: When you 
take it out, you mull let it dry without rub- 
bing ; and make it in May. If you defire it 
exactly four-fquare, let the Vat be full a 
quarter and half high, and the Square want 
an Inch of a quarter. 
To make a pretty Sort of Flummery 
PUT three large Handfuls of Oatmeal, 
ground fmall, into two Quarts of fair 
Water; let it fteep a Day and Night; then 
pour off the clear Water, and put the fame 
Quantity of frefh Water to it; ffrain it thro’ 
a fine Hair-fieve, and boil it till kis as thick 
as Hafty-pudding; ffir it all the while, that 
it may be extremely fmooth: And when 
you firft ffrain it out, before you fet it on the 
Fire, put in one Spoonful of Sugar, and two 
of good Orange-flower Water. When ’tis 
boil’d enough, pour it into fhallow Difhes, 
for your Ufe. 
To make Harts-horn Flummery. 
PU T a Pound of Harts-horn Shavings to 
three Quarts of Spring-Water, boil it 
very gently over a foft Fire, till ’tis con- 
fum’d to one Quart; then ffrain it thro’ a fine 
Sievp into your Bafon, and let it ffand till 
cold j then juft melt it over the Fire, and put  AI Colleßton of Receipts 
to it half a Pint of White-wine, a Pint of new' 
thick Cream, and four Spoonfuls of Orange- 
flower Water; fcald your Cream, and let it 
be cold, before you mix it with Wine and 
Jelly; put in double-refin’d Sugar to your 
Tafte, and then beat it all one way, for an 
Hour and an half at lead:; for if you are not 
thus careful in beating, ’twill neither, mix, 
nor look to pleafe you. Let the Cups you 
pour it into, be dipp’d in clean Water ; for 
if they are dry, it will not turn out Well: 
Keep it in the Cups a Day before you ufe it. 
When ’tis fent to Table, you muft turn it out, 
and flick it all over the Top with blanch’d 
Almonds cut in Slips. Eat it in Cream, or 
Wine, which you you like beft. 
A JVhtppdSyllabub, extraordinary. 
*T' AKE a Quart of Cream, and boil it, 
let it Hand till ’tis cold; then take a 
Pint of White-wine; pare a Lemon thin, and 
fleep the Peel in the Wine, two Hours before 
you ufe it; to this add the Juice of a Lemon, 
and as much Sugar as will make it very 
fweet: Put all this together into a Bafon, 
and whifk it all one way, till ’tis pretty 
thick: Fill your Glades, and keep it a Day 
before you ufe it; 'twill keep good three or 
four Days. Let your Cream be full Mea-n 
fure, and your Wine rather lefs. If you like 
it perfum’d, put in a Grain or two of Am- 
bergreefe. m Cookery, feV.- 
Panada, for a Sick or Weak Stomach. 
PUT the Crumb of a Penny White-loaf 
grated into a Quart of cold Water; fet 
both on the Fire together, with a Blade of 
Mace : When ’tis boil’d fmooth, take it off 
the Fire, and put in a Bit of Lemon-peel, the 
Juice of a Lemon, a Glafs of Sack, and Sugar 
to your Tafte. This is very noufilhing, and 
never offends the Stomach. Some feafoa with 
Butter and Sugar, adding Currants, which 
on fome Occafions are proper; but the firff 
is the moft grateful and innocent. 
To make Sagoe. 
PUT an Ounce of Sagoe to a Pint of 
Water, fet it over the Fire, and ffcir it 
carefully ’till ’tis thick; feafon it with three 
Spoonfuls of Sack or White-wine, a Bit of 
Lemon-peel, and the Juice of a Lemon* 
Sweeten it to your Tafte* 
To make Salep. 
PU T half an Ounce of Salep to a Pint of 
Water, fet it over the Fire, and ftir it ’till 
*tis as thick as Chocolate, and feafon it w-jth 
Rofe-Water, or Orange-flower Water, or 
Sack: If you like it better, a little Juice of 
Lemon and Sugar. ’Tis good for Weak or 
Confumpdve People. 66 
A Colleßlon of Receipts 
To make Orange-Marmalade, very good, 
TAKE eighteen fair large Seville- Oranges, 
pare them very thin, then cut them in 
halves, and fave their Juice in a clean Veflel, 
and fet it cover’d in a cool Place ; put the half 
Oranges into Water for one Night, then boil 
them very tender, drifting the Water ’till all 
the Bitternefs is out, then dry them well and 
pick out the Seeds and Strings as nicely as 
you can; pound them fine, and to every 
Pound of Pulp take a Pound of double-re- 
lin’d Sugar; boil your Pulp and Sugar almoft 
to a Candy-height: When this is ready, you 
muft take the Juice of fix Lemons, the Juice 
of all the Oranges, drain it, and take its full 
Weight in double-refin’d Sugar, all which 
pour into the Pulp and Sugar; and boil the 
whole pretty fall ’till it will Jelly. Keep 
your Glafies cover’d, and ’twill be a lading 
wholefome Sweet-meat for any Ufe. If you 
would rather have it Jelly, add Pippin-Jelly, 
and leave out half the Juice of Orange and 
Lemon. 
Lemon-Cakes. 
TAKE a Pound of double-refin’d Sugar, 
beat and fift it very fine, wet it with 
Juice of Lemon, boil it aimed to a Candy- 
height, then drop it on Plates, fet it in a 
warm Place, ’till they will flip off the Plates. in Cookery, 
They are grateful,* and proper to quench 
Third:. You may fhred the Peel very fine, 
and boil up with one half, if you like it: but 
add frefh Juice with that, or ’twill be too 
thick to drop neatly. 
Orange-Chips. 
CU T off the Peels of very fine Oranges, 
not too thin, boil them in a large quan- 
tity of Water, Shifting them often, that they 
may not be bitter: When they are tender, 
dry them, and take their Weight in double- 
refin’d Sugar; boil the Chips and Sugar, 
when wet, to a Candy, ’till the Sugar be 
almoft confumed: Lay them thin on Plates 
to dry. 
Jelly of Currants 
TAKE your Currants, and flrip them 
from the Stalks into a Gally-pot, which 
Pot you muft put into a Kettle of Water 
over the Fire ’till they be enough; ftrain 
them through a Flanel Jelly-bag, but don’t 
fqueeze it; add to the Liquor its Weight in 
double-refin’d Sugar, boil both up for a quar- 
ter of an Hour very gently, then put it into 
Glafies.  A Collection of Receipts 
Apricot-Chips. 
TAKE the Weight of the whole Apri- 
cot iri double-refin’d Sugar, then dice 
them the long-way, but don’t pare them; 
boil your Sugar to a thin Candy, then put 
the Fruit in, and let them ftand on the Fire 
’till fcalding-hot; lay them thin on Plates, 
and fet them in the Sun to dry, when they 
have lain one Night in the Liquor. 
To Preferve Apricots in Jelly. 
TO a Pound of Apricots, before they are 
floned and pared, take a Pound and a 
quarter of double-rehn’d Sugar ; ffone and 
pare your Apricots, and have your Sugar 
finely beat; as you pare them, lay fome Su- 
gar under and over them; when the Sugar 
is pretty well melted, fet them on the Fire 
and boil them; keep fome Sugar out to ftrew 
on them in the boiling, to keep their Colour; 
and as the Scum rifes, take it off very clean, 
and fometimes turn them with the Ladle, as 
you fee Occafion : When they are tender, put 
then* into Glaffes. Add to your Syrup, a 
quarter of a Pint of Pi pin-liquor, and the 
Weight of it in Sugar, and let it boil a while; 
put it to your Apricots: Let your Fire 
be quick; for the fooner any White-Sweet- 
meat is done, ’twill look the better. You m Cookery, &*c. 
may let the Liquor run through a Jelly-bag, 
if you would have it delicately clear. 
Prawlings, or Fry d Almonds. 
TAKE a Pound of the befl Jordan- 
Almonds, mb them very clean from the 
Dull:: Take their Weight in Loaf-fugar, wet 
it with Orange-flower-water, and boil it to 
a Syrup; then throw the Almonds into it, 
and boil them to a Candy, conftantly bir- 
ring ’till they are dry; then put them into a 
Difh, and take away the lofe Bits and Knobs 
which will be about them: Put the Almonds 
again into the Preferving-pan, and fet them 
on a flow Fire, ’till fome of their Oil comes 
from them into the Bottom of the Pan. 
To preferve Orange-Flowers. 
PICK the Flowers, and little Oranges and 
Stalks apart, boil the Flowers in clear 
Water ’till they are tender; boil the little 
Oranges and Stalks alfo in feveral Waters, 
'till the Bitternefs be quite gone: To a Pound 
of Flowers take three Pounds of double- 
refin’d Sugar, wet the Sugar with Water, 
and boil it to a Syrup; then drain the 
Flowers from their Water, and put them into 
the Syrup, boil them a little, and put them into 
Glares. 70 
A Collection of Receipts 
Cakes of Orange-Flowers. 
TO a Pound of Flowers take five Pounds 
of double-refin’d Sugar; dip your Su- 
gar in Water, and lay it in the Preferving- 
pan to melt; pick the out-fide Leaves off, 
boil the Flowers in Water ’till they are tender, 
and drain them well; While they boil, you 
muft fet your diffolv’d Sugar on the Fire, and 
boil it to thick Syrup, and be fure to let it 
ffand to be cold, before you put in your 
Orange-flowers; drop them nicely on Plates, 
in round Cakes, and dry them in the hot Sun, 
or a Stove. 
A very good IVay to make Conferve of 
Rofcs. 
MAKE a ffrong Infufion of Red Rofes 
with Red-rofe Water, as much as you 
think will boil the Quantity you intend to 
make; then take the frefh Buds of Rofes, 
and clip off all the white and withered 
Leaves; and boil thefe Buds in the infufed 
Liquor, as foft as may be, ’till they are very 
tender, and as red as they were at firff • 
then take them out, and weigh them, and 
put twdce the Weight of double-refin’d Sugar, 
and boil it again, with the Sugar, as faff as 
can be, ’till it Jellies; when you take it out. in Cookery, &C. 
71 
you may add either Amber, Pearl, Coral, 
Gold, or Spirit of Vitriol; thefe lad: Addi- 
tions, are as well made, when ’tis ufed; 
becaufe ’tis good for many Didempers, and 
they may be fuited to the Occadon. 
A Powder for Digeilion. 
TAKE a very large Nutmeg, the fame 
Weight in Mace, the fame Weight in 
Annifeeds, and the Weight of all the Ingre- 
dients of Angelica-feeds; bake all thefe in the 
middle of a fmall brown Wheaten-Loaf, 
when ’tis enough take out the Spice and 
Seeds, and beat them to a very fine Powder, 
with Powder of Crab’s-Eyes, and double- 
refin’d Sugar, of each a like Quantity, enough 
to make the Powder palatable; take as much 
as will lie on a Shilling, after every Meal. 
I have known it wonderfully relieve a windy, 
foure, weaken’d Stomachs it mud be conti- 
nued a Month or two. 
To Candy any fort of Flowers 
'Tp AK E the beft treble refin’d Sugar you 
can get, break it in Lumps, dip them 
Piece by Piece in Water j put them in a Sil- 
ver Sauce-pan, or Bafon, melt them over the 
Fire; when it juft boils, ftrain it through a 
Muflin, and fet it on the Fire again, and let 
it boil, 'till it draws in Hairs, which you A Colleßton of Receipts 
may lee by holding up your Spoon; then 
put in the Flowers, of any Sort, and fet them 
in Cups or Glades, and when ’tis of a hard 
Candy, break it in Lumps, and lay it as high 
as you pleafe: Dry it in a Stove, or the Sun, 
and ’twill look like Sugar-candy, 
Thick Ginger-Bread. 
A Pound and half of Flour takes up one 
Pound of Treacle, almoft as much Su- 
gar, an Ounce of beaten Ginger, two Ounces 
of Cara way-feeds, four Ounces of Citron, 
and Lemon-peel candy’d, the Yolks of four 
Eggs; cut your Sweet-meats, mix all, and 
bake it in large Cakes, on Tin-plates. 
Wafers. 
DR Y your Flour, and make it into a 
thick Batter with Cream, put in Mace 
very fine beat, a little Sugar to your Tafte; 
Butter your Irons, and let them be hot, then 
put in a Tea-fpoonful of the Batter; fo bake 
them with Care, and roll them off the Iron, 
on a fmall Stick. 
A good Sort of Portugal-Cakes. 
TAKE a Pound of new Butter, and fix 
Eggs, leaving out two Whites; then 
work it together with your Hand, kill the in Cookery, &c 
Eggs are perfectly mixt in the Butter; to this 
put one Pound of Loaf-Sugar fifted, a Pound 
of fine Flour dry’d, half a Pound of Cur- 
rants, a little beaten Mace, mix all together; 
Batter the Pans; 'fill and bake them in an 
Oven that won’t colour a white Paper. 
A Caraway-Cake, without Teaft. 
AK E five Pounds of Flour, and four 
Pounds of tingle-refin’d Sugar beat, and 
finely lifted, mix this with a Pound and half 
of Caraway-feeds; to this Quantity, you 
mud take four Pounds of Butter, which mud 
be work’d in eight Spoonfuls of Orange- 
dower Water ’till ’tis perfectly mix’d, and 
looks like Cream j break twenty Eggs, but 
half of the Whites, beat them well5 and in 
beating, add fix Spoonfuls of Sack, drew in 
the Flour, Sugar, and Seeds, by little and 
little, into the Eggs and Butter, with a Pound 
of candy’d Citron, Lemon and Orange-peel; 
Let the hrft Fiercenefs of your Oven be over, 
before you put the Cake in, for fear of 
fcorchingj for the Oven mud be hot, and 
you mud keep beating your Cake ’till it 
goes into the Hoop, which mud be jud as 
the Oven is ready. 
Note, That half a Pound of the Caraway- 
feeds may be omitted, A Colleßion of Receipts 
74 
An excellent Plumb-Pudding. 
TAKE one Pound of Suet, (bred very 
fmall and lifted, one Pound of Raifins 
fton’d, four Spoonfuls of Flour, and four 
Spoonfuls of Sugar, five Eggs, but three 
Whites; beat the Eggs with a little Salt: 
Tie it up clofe, and boil it four Hours at 
lead:. 
To mdke Stone-Cream. 
TAKE a Pint and half of thick Cream, 
boil in it a Blade of Mace, and a Stick 
of Cinnamon, and fix Spoonfuls of Orange- 
flower Water, fweeten it to your Tafte; 
and boil it ’till thick; then pour it out, and 
keep it ftirring ’till ’tis almoft cold; then put 
in a fmall Spoonful of Runnet, and put it 
into your Cups or Glades: Make it three or 
four Hours before you ufe it; ’tis good. 
To make Crackfiels. 
TO a Quart of Flour, take a Pound of 
Butter, half a Nutmeg grated, the 
Yolks of four Eggs beat, with four Spoonfuls 
of Rofe-water; put the Nutmeg and Eggs 
into the Flour, and wet it into a ft iff Pafte, 
■.with cold Water; then roll in the Butter, and 
make them into fhape; put them into a in Cookery, &fc. 
Kettle of boiling Water; when they fwim, 
take them out with a Skimmer, and put 
them into cold Water; when they are 
harden’d, lay them out to dry, and bake 
them on Tin-plates. 
A very good Seed-Cake. 
TA K E a quarter of a Peck of fine Flour, 
and dry it before the Fire, with three 
quarters of a Pound of Sugar; beat a quarter 
of a Pound of Almonds; to keep them from 
Oiling, pour in two Spoonfuls of Orange- 
flower Water, as you beat them, and mix 
this with the Flour and Sugar; put in the 
full Weight of a Pound and half of Batter; rub 
in one half dry, and melt the other in a full 
Pint of Cream; before you begin'to mix, put 
a Pint of good Ale-yea ft, to half a Pint of 
Sack, and let it rife before the Fire; let your 
Butter and Cream juft melt over a gentle 
Fire, and when ’tis pretty cool, make a Hole 
in the middle of your Flour, and pour in 
the Cream and Butter, the Sack and Yeaft, 
with nine Eggs, leaving out four Whites; 
beat and ftrain your Eggs, and mix all well 
together, and fet it to the Fire to rife: 
When ’tis ready to put into the Hoop, mix 
in a Pound and a half of fmooth Carraways, 
with half a Pound of Citron, Orange and Le- 
mon-peel candy’d; cut this in long Bits, and 
ftrew it in the Middle of your Cake: You  A Colie Sion of Receipts 
may put more Sweet-meats, and Ice it, if you 
defire it very” rich. 
The London-Wigs. 
TAKE a quarter of a Peck of Flour, 
put to it half a Pound of Sugar, and 
as much Caraways, fmooth or rough, as you 
like ; mix thefe, and fet them to the Fire to 
dry, then make a Pound and half of Butter 
hot over a gentle Fire; flir it often, and add 
to it near a Quart of good Milk or Cream; 
when the Butter is melted in the Cream, 
pour it into the middle of the Flour, and 
to it pour a little Sack, and full a Pint and 
half of very good Ale-yeaft; let it (land be- 
fore the Fire to rife, before you lay them on 
your Tin-plates to bake. 
Egg Minc’d-Pyes. 
TAKE fix Eggs, boil them very hard, 
and Hired them fmall; Hired double the 
quantity of good Suet very fine; put Cur- 
rants, neatly wafh’d and pick’d, one Pound, 
or more if your Eggs were large; the Peel 
of one Lemon very fine Hired, half the Juice, 
and five or fix Spoonfuls of Sack, Mace, 
Nutmeg, Sugar, and a little Salt; and Can- 
dy’d Citron, or Orange-peel, if you would 
have them rich. in Cookery, &c. 
An extraordinary Plumb-Cake. 
TAKE feven Pounds of fine Flour, and 
two Pounds and half of Butter; put the 
Butter into the Flour; feven Pounds of Cur- 
rants, and two large Nutmegs, with half an 
Ounce of Mace, and a quarter of an Ounce 
of Cloves, all finely beat and grated; one 
Pound of Sugar, fix teen Eggs, leaving out 
four Whites, put in a full Pint and half of 
Ale-yeaft; warm as much Cream as you 
think will wet it, and pour Sack to your 
Cream, to make it as. thick as Batter; beat 
alfo one Pound of Almonds, with Sack and 
Orange-flower Water; but don’t let them be 
fine, but grolly beat; put in a Pound of can- 
dy’d Orange, Lemon, and Citron-peel, or 
more, if you defire it very rich; mix all, and 
put it into your Hoop, with a Pafte under it, 
to fave the Bottom. This was given by one 
of the niceft Houfe-wives in 'England; and is 
as good as ever was made. 
Icing for the Cake. 
TAKE the Whites of five Eggs, whipt 
up to a Froth, and put a Pound of 
double-refin’d Sugar lifted, a Grain of Am- 
bergreefe, and three Spoonfuls of Orange- 
flower Water; whip it all the while the Cake 
is in the Oven; when it comes out of the 78 
A Colleßhn of Receipts 
Oven, Ice it; but fet it in no more: Leave 
out the Perfume, if it be offenfive. 
Lemon or Chocolate-Puffs 
TAKE half a Pound of double-refined 
Sugar, finely beat and lifted, grate in-, 
to it the yellow Rind of a very fair large Le- 
mon ; then whip up the White of an Egg 
to a Froth, and wet it with this Froth ’till 
,tis as ftifF as good working Pafle; lay it on 
Papers, and bake it in a very flow Oven; 
lay fome round and fome long: If you make 
Chocolate, grate about an Ounce as you did 
the Peel. 
Almond-Puffs. 
BEAT two Ounces of blanch’d Almonds, 
with a quarter of a Pint of Orange- 
flower Water, and fifted Sugar, ’till they are 
fine; whip up the Whites of three Eggs, 
and mix them with Almonds, Sugar, and 
Orange-flower Water; then add as much 
lifted Sugar, as will make it into Pafle; lay 
it in Cakes, and bake it in a cool Oven. 
The right Dutch-Wafer. 
TAKE four Eggs, and beat them very 
well, then take a good Spoonful of 
fine Sugar, one Nutmeg grated, a Pint of in Cookery, &c. 
Cream, and a Pound of Flour, a Pound of 
Butter melted, two or three Spoonfuls of 
Rofe-water, and two good Spoonfuls of 
Yeafl:; mix all well together, and bake them 
in your Wafer-tongs on the Fire. For the 
Sauce, take grated Cinnamon, Sack, and 
melted Butter, fweetned to your Tafte. 
To make Ratafia-Cakes. 
TAKE eight Ounces of Apricot-Kernels, 
or, if they cannot be had, Bitter-Al- 
monds will do as well, blanch them, and 
beat them very fine with a little Orange- 
fin wer Water, mix them with the Whites of 
three Eggs well beaten, and put to them two 
Pounds of fingle refin’d Sugar finely beaten 
and fifted; work all together, and 'twill be 
like a Pafte; then lay it in little round Bits 
on Tin-plates flour’d, fet them in an Oven 
that is not too hot, and they will puflf up, 
and be foon baked. 
The Nuns-Bilket. 
TA K E the Whites of fix Eggs, and beat 
them to a Froth ; take alfo half a Pound 
of Almonds, blanch and beat them with the 
Froth of the Whites of your Eggs as it rifes; 
then take the Yolks, with a Pound of fine 
Sugar, beat thefe well together, and mix 
your Almonds with your Eggs .and Sugar • A Co lie & ion of Receipts 
then put in a quarter of a Pound of Flour* 
with the Peel of two Lemons grated, and 
fome Citron, finely fhred; bake them in 
little Cake-pans in a quick Oven, and when 
they are colour’d, turn them on Tins, to 
harden the Bottoms; but before you fet them 
in the Oven again, ftrew fome dcuble-refin’d 
Sugar on them finely fifted. Remember to 
butter your Pans, and fill them but half. 
Pancakes, very good. 
TAKE a Pint of thick Cream, three 
Spoonfuls of Sack, and half a Pint of 
Flour, fix Eggs (but three Whites) one 
grated Nutmeg, a quarter of a Pound of 
melted Butter, a very little Salt, and fome 
Sugar j fry thefe thin in a dry Pan. 
To make good Fritters. 
MIX half a Pint of good Cream, very 
thick with Flour, beat fix Eggs, leav- 
ing out four Whites, and to the Eggs put fix 
Spoonfuls of Sack, and flrain them into the 
Batter; put in a little grated Nutmeg, Ginger 
and Cinnamon, all very fine, alfo a little 
Salt; then put in another half Pint of Cream, 
and beat the Batter near an Hour; pare and 
flice your Apples thin, dip every Piece in 
the Batter, and throw them in a Pan-full of 
boiling Lard. in Cookery, &c. 
A Spina ge-Tartj good. 
TAKE fix Handfuls of Spinage, walh it 
clean, and dry it, pick it clean from 
Stalks, and the hard Rib that goes up the 
Middle of the Leaf, ftired it extremely fine, 
as ’tis poflible to be; put to it a Pint of 
grated Bread, the lighted: you can get, a Pint 
of very thick Cream, nine Eggs (but four of 
the Whites) three Spoonfuls of Orange- 
flower Water, a little Salt and Sugar to your 
Tafte; it ought to be pretty fweet: If with 
your Orange-flower Water, you beat up two 
Ounces of blanch’d Almonds, ’tis an incom- 
parable Addition to the Talle. Garnifh the 
Brim of your Di(h with Pafte, and lay Slips 
crofs the Top. Thus you may make Coujlip 
■Tart; but that being not fo juicy, will bear 
beating in a Mortar. Heat it with Care be- 
fore it be put into the Difh. 
An Almond Tart, very good. 
TO half a Pound of Almonds blanch’d, 
and very finely beat with Orange-flower 
Water, put a Pint of thick Cream, two large 
Naples-Bifkets grated, and five Yolks of 
Eggs, near half a Pound of Sugar; put all 
into a Difti garnifhed with Pafte, and lay Slips 
in Diamonds crofs the Top; bake it in a cool A Colkßim of Receibti 
Oven, and when it comes out, ftick Slips of 
candy’d Citron in each Diamond. 
To Pfeferve Golden-Pippins, the bejl 
I Fay. ■ 
T AKE to a Pound of Apples, a Pound of 
double-refin’d Sugar, and a Pint of 
clear Spring-Water; fet it on the Fire; neatly 
pare the Pippins, and take out the Stalks and 
Eyes, put them into the Sugar and Water, 
cover them clofe, and let them boil as fall as 
you Can3 half a quarter of an Hour; then take 
them off a little to cool; then fet them on 
again, to boil as faff and as long as they did 
before1; do this three or four times, ’till they 
are very clear: Cover them very clofe, ’till 
y6u make the following Jelly for them. 
Codim or Pippin-Jelly. 
SLIC E a Pound of Codlins or Pippins into 
a Pint of clear Spring-Water, let them 
boil ’till the Liquor takes all the Taffe of 
the Fruit ; then ftrain it Out, and to a Pint of 
this Liquor take a Pound of double-refin’d 
Sugar, boil’d to Sugar again; then put in 
yoUr Codlin Liquor, boil it a little together, 
as faff as you can ; then put in your Golden- 
Pippins, boil them up faff for a little while; 
juft before the daft Boiling, fqueeze in the 
JuicC of a Lemon; boil it up quick once in Cookery, &c. 
83 
more ; take great care they do not lofe Co- 
lour: Take the Pippins out, and put thefli 
into the Glades with the Jelly* This is the 
moft grateful way that ever was invented to 
preferve them. 
To make Raififl Elder-Wine. 
TAKE fix Gallons of Water, and boil it 
half an Hour; and when ’tis boil’d, 
add to every Gallon of Water five Pounds of 
Malaga Raifins Aired fmall; pour the Water 
boiling-hot upon them, and let it fland nine 
Days, dirring it twice a Day; boil your Ber- 
ries as you do Currants for Jelly, and drain 
it as fine ; then add to every Gallon of Liquor 
a Pint of Elder-berry Juice: When you have 
dirr’d all well together, fpread a Toad: on 
both Sides with Yead, let it work a Day and 
a Night, then put it into a Vedel, which be 
fure to fill as it works over; dop it clofe, 
when it has done working, till you are fure 
kis fine, then bottle it* 
Another, very Wholefome-* 
TO every Gallon of pick’d 
put a full Gallon of Water, boil them 
together, till the Berries are tender, then 
Hrain it off thro’ a fine Sievej let what will 
run thro’, but don’t prefs the Berries; to 
every Gallon of the Liquor, put two full  d Colleßion of Receipts 
Pounds of good Lijhon Sugar: This Sort for 
prefent Drinking. What you ddign to keep 
fome Years, muft have two Pounds and a half 
of Sugarj boil the Liquor and Sugar toge- 
ther, and fcum it clean in the Boiling as long 
as any will rife 5 when cool, work it with 
Yeafl for a Night and a Day; put it into the 
Vcflel, and when it has done working, flop it 
clofe for live or fix Months: Bottle it then, if 
fine. This ought to be the conflant Drink 
for all Gouty People: If well boil'd and 
work’d, it never ferments in the Bottle or 
Stomach. 
Quince Wine. 
CLEAN the Quinces with a coarfe Cloth, 
then grate them on large Graters; then 
fqueeze them through a Linen Strainer, to 
clear it from the grofs Thicknefs; then fqueeze 
it through a Flannel Strainer, to clear it from 
all the Thick that remains: To every Gal- 
lon of this Liquor, put two Pounds of fingle 
Loaf-Sugar; let it diffolve, and pour it off 
jfeveral times, as it fettles to the Bottom ; do 
this a Night and a Day: When 'tis fine, put 
it into your Veffel, but don’t flop it down 
for a Week, nor bottle it in fix Months; then 
yon may, if ’tis perfectly fine; if not, draw 
it into .another Veflel, and flop it up again. 
Be fare to put all Englijh Wines into cool 
Cellars. in Cookery3 &c. 
Orange-Wine. 
TO fix Gallons of Spring-water, put 
twelve Pounds of fingle-refin’d Sugar, 
the Whites of four Eggs well beaten ; put 
thefe to the Water cold ; then let it boil three 
quarters of an Hour, taking off the Scum as 
fail as it rifcs: When ’tis cold, put in fix 
Spoonfuls of Yeaft, and fix Ounces of Syrup 
of Lemon, beaten together; put in alfo the* 
Juice and Rind of fifty large Oranges thin 
par’d, that no white Part, nor any of the 
Seeds go in with the Juice, which fhould be 
ftrain’d: Let all this Hand two Nights and 
two Days in an open Veflel, or large Pan, 
then put it into your clofe Veflel, and in three 
or four Days flop it down: When it has 
Rood three Weeks thus, draw it off into 
another Veflel, and add to it two Quarts of 
Rhenifh or White-wine; then flop it clofe 
again, and in a Month or fix Weeks, ’twill 
be fine enough to bottle, and to drink in a 
Month after. If you defire it fhould keep, 
put in Brandy inflead of Rhenifh. 
Birch-Wine, as made in Sulfe. 
TAKE the Sap of Birch frefh drawn; 
boil it as long as any Scum arifes; to 
every Gallon of Liquor, put two Pounds of 
good Sugar; boil it half an Hour, and fcum A Collection of Receipts 
it very clean ; when ’tis almoft cold, fet it 
with a little Yeaft fpread on a Toafl; let it 
{land five or fix Days in an open Veflel, flir~ 
ring it often; then take fuch a Ca£k as the 
Liquor will be fure to fill; and fire a large 
Match dipp'd in Brimflone, and put it into 
the Cafk, and flop in the Smoak, till the 
Match is extinguish'd, always keeping it 
{hook; then Shake out the Afhes, and, as 
quick as poffible, pour in a Pint of Sack, or 
Rhenifh, which Tafte you like befi:, for the 
Liquor retains it ; rince the Cafk well with 
this, and pour it out: Pour in your Wine, 
and flop it clofe for fix Months; then, if’tis 
perfedly fine, you may bottle it. 
Black-Cherry Wine. 
BOIL fix Gallons of Spring-water one 
Hour; then bruife twenty-four Pounds 
of Black Cherries, but don’t break the 
Stones; pour the Water boiling hot on the 
Cherries, flir the Cherries well in the Water, 
and let it Hand twenty-four Hours; then 
ftrain it off, and to every Gallon put near two 
Pounds of good Sugar; mix it well with the 
Liquor, and let it Hand one Day longer; then 
pour it off clear into the Veflel, and flop it 
clofe: Let it be very fine, before you draw it 
off into Bottles. in Cookery, &c. 
87 
Sage-Wine, very good. 
TO twenty-eight Pounds of Malaga. Rai- 
fins pick’d and Aired, have twenty- 
eight Quarts of Spring-water well boil’d, but 
let it be cool as Milk from the Cow, before 
you pour it on the Raifins; then put in half 
a Buftiel of Red Sage grofly fhred; Rir all 
together, and let it Rand fix Days, flirring 
it very well every Day, and cover it as clofe 
as you can ; then Rrain it off, and pour it 
into your Veffel; it will foon be fine, but 
you may add two Quarts of Sack or White- 
wine to fine it: Raifins of the Sun will do 
as well as Malaga, if they cannot be had. 
Cherry-Wine, as in Kent. 
WHEN your Red Cherries are full ripe, 
firip them from the Strigs, and ftamp 
them, as Apples, till the Stones are broke; 
then put it into a Tub, and cover it up clofe 
for three Days and Nights; then prefs it in 
a Cyder-prefs, and put your Liquor again 
into a Tub, and let it Rand clofe cover’d two 
Days more; then take off the Scum very 
carefully, for fear of jogging, and pour it off 
the Lees into another Tub, and let it Rand 
to clear two Days more, then fcum and pour 
it off, as before. If your Cherries were full 
ripe and fweet, put only a Pound and a half A Colleßion of Receipts 
of good Sugar to each Gallon of Liquor; ftir 
it well together, and cover it clofe, and ftir 
it no more till the next Day; then pour it 
carefully off the Lees, as before3 let it ftand 
again, and do the fame the next Day into the 
Veffel you keep it in: You may repeat this 
oftener, if you fee the Lees are grofs and 
like to make it fret. When ’tis fettled, flop 
it up till feven or eight Months are paft 3 then, 
if 'tis perfectly fine, bottle it 3 if not, draw 
it off into another Veffel, and flop it up as 
much longer: ’Twill keep feven Years, if 
bottled fine, and had not heft be drank, till 
’tis a Year old. Our Englijh Wines want 
only Age, to equal, if not exceed all foreign 
Liquors, 
Rafberry-Wine, very good\ 
TO every Quart of Fruit, you muff pour, 
boiling-hot, a Quart of Water 3 cover 
it very clofe, and let it ffand twenty-four 
Hours 3 then ff rain it, and to three Quarts of 
Liquor, put two Pounds of good Sugar 3 ftir 
it together, and fpread a Toaft with Yeaff: 
let it to work, and pour it off the Lees 5 put 
it into your Veffel, and when it has quite 
done working, ftop it up: If ’tis fine in fix 
or feven Months, you may bottle it, and keep 
it a Year in Bottles. 
Note, You muff at firff watch all Wines; 
and if you find them fret, continue to fine in Cookery, 
them off the Lees every Day, for fome time, 
as faft as any fettles. 
White Mead, very good. 
TO every Gallon of Water, put a Pint of 
Honey, and half a Pound of Loaf- 
Sugar ; ftir in the Whites of Eggs beat to a 
Froth, and boil it as long as any Scum arifes; 
when ’tis cold, work it with Yeaft, and to 
every Gallon, put the Juice and Peel of a 
large Lemon: Stop it up when it has done 
working, and bottle it ten Days. 
To make Apricot-Wine, Incomparable. 
TO two Gallons of Spring-water, take 
eight Pounds of ripe Apricots, dice them 
into the Water, and add to both five Pounds 
of Loaf-Sugar j let all boil, and be nicely 
feumm’d as faft as it rifes, but let it boil fome 
time before you begin to feum; take your 
Scum off into a clean Sieve, and fet in a Pot, 
to fave what Liquor comes from it: When 
the Wine is clear as you can make it from the 
Drofs of the Sugar, pour it hot upon the Ker- 
nels, which muft be crack’d, and put, with the 
Shells, into the Pan you defign the Liquor to 
cool inj ftir it together, and cover it till 
cool, then work it with a Toaft and Yeaft 5  A Collection of Receipts 
and in two or three Days, when ’tis fettled, 
fine it off into your Veffcl: let it work as 
long as it will; when it has done working, 
pour in a Bottle of Rhenifii, or fmall White- 
wine, and ffop it iip for fix Months; then, 
if very fine, bottle it, and keep it a Twelve- 
month longer. 
Damafcen-Wine. 
T O every Gallon of Water, puttwo Pounds 
and a half of Sugar, which you muff boil 
and.fcum three quarters of an Hour; and to 
every Gallon, put five Pints of Damafcens 
ffon’d; let them boil till ’tis of a fine Colour, 
then ffrain it thro’ a fine Sieve; work it in 
an open Veflel three or four Days, then pour 
it off the Lees, and let it work in that Veffel 
as long as it will; then ftop it up for fix or 
eight Months, when, if fine, you may bottle 
it; Keep it a Year or two in Bottles, 
Cowflip or Marigold-Wine. 
TO every Gallon of Water, take two 
Pounds and a half of Sugar, boil this an 
Hour, and fcum it very well, and pour it boil- 
ing-hotupon the Yellow Tops of either Sort of 
Flowers: To every Gallon of the Liquor put 
half a Peck of Flowers nicely cut; let this 
ffeep all Night, and to each Gallon fqueeze in in Cookery, &c, 
two or three Lemons, with a Piece of Peel 
cut thin: When thefe have fteep’d a Night 
and a Day, work it with a Toaft and Yeaft: 
When you put it in your Veflel, pour it from 
the Settlement ; and when it has work’d as 
long as it will, pour into every Gallon one 
Pint of Rhenifh, or White-wine. If ’tis fine 
in fix Months, you may bottle it, but ’tis 
befi: to drink at three or four Years old. 
Either Sort is cordial, wholefome, and plea- 
fant. 
91 
To Improve Cyder, and make it per- 
fectly Pine. 
WHEN ’tis firfb made, put into a Hogf- 
head fix Ounces of Brimftone in the 
Stone, to colour it; put a Gallon of good 
French Brandy highly tindur’d with Cochi- 
neal; beat one Pound of Allum, and three 
Pounds of Sugar-candy fine, and put it in, 
when you flop it up: When ’tis fine, bottle 
it, which will be in fix Months. This great 
Secret is fuccefsfully prk&is’d by the Here- 
fordjhire Artifts. 
To make Milk-Punch. 
TO two Quarts of Water, put two Quarts 
of good French Brandy, a dozen and a 
half of Lemons, three quarters of a Pound of  A Collection of Receipts 
double-refin’d Sugar, and three Pints of new 
Milk; mix all together, and flrain it thro' a 
Jelly-bag; put it up often, till it looks per- 
fedly clear and fine. You muft make it a 
Day or two before you ufe it; for it will not 
keep long bottled. 
To make firong Mead. 
TO four Gallons of Water, put eighteen 
Pounds of Honey; beat the Whites of 
four Eggs, ftir them in with the Honey till 
it be all melted; feum it well as long as it 
boils, and be fure it boil an Hour and a half: 
If you like the Tafte, you may put a Sprig 
of Rofemary in the boiling: When ’tis cold, 
work it with a Toaft fpread with Yeaft; and 
when you put it into the Veflel, hang there- 
in one Nutmeg, the Weight of that in Mace; 
and the fame Quantity in Cloves, with four 
Races of Ginger, in a Piece of Muflin; the 
Spice muft be beaten; put in the Peels of two 
Lemons. When it has done working, flop 
it up, and let it ftand fix Months, before you 
bottle it. 
To make Goofeberry-Wine. 
TO four Pounds of Goofeberries full ripe, 
put a Quart of Water, and to every Gal- 
lon of Water, put four Pounds of Sugar* in Cookery, &*c. 
93 
bruife the Goofeberries well, and let them 
ftand in the Water two Days, ftirring it twice 
or thrice a Day, and then ftrain it through a 
fine Hair Bag ; then put in the Sugar, and 
ftir it very well ’till it is melted ; When it is 
well mix’d, cover it, and let it ftand a while ; 
then {train it through a Flannel Bag into the 
Veffel: When it has done working, {top it 
clofe, and let it ttand fix Weeks, or two 
Months, and, if fine, bottle it. 
Nothing of Brafs muft be ufed about any 
Wine. 
To make Elder-flower Wine. 
TO twelve Gallons of Water, put thirty 
Pounds of fingle Loaf Sugar, boil it till 
two Gallons be watted, fcumming it well; 
let it {land till it be as cool as Wort, then 
put two or three Spoonfuls of Yeaft; when it 
works, put in two Quarts of Blofifoms, pick’d 
from the Stalks, ftirring it every Day till it 
has done working, which will not be under 
five or fix Days; then ftrain it and put it 
into the Veffel.: After it is ftopt down, let it 
ftand two Months, and then, if fine, bot- 
tle it. A Colk&ion of Receipts 
94 
To make Ratafia. 
f i VQ every Gallon of Brandy, put a Quart 
of the beft Orange-flower Water, and a 
Quart of good French White-wine ; you muft 
alfo take care your Brandy be right and good; 
to each Gallon of Brandy, you muft likewife 
put four Hundred Apricotrftones, and a Pound 
and a Quarter of White Sugar-candy •, juft 
crack the Stones, and put them in, Shells 
and all, into a large Bottle, which muft be 
very clofe ftopp’d, and feal’d down j let it 
ftand in the Sun for fix Weeks ; take it in 
every Night, and in wet Weather j andfhake 
it when you take it in, or fet it out: After 
this is done, you muft let it ftand to fettle, 
and rack it off till ’tis perfectly fine. 
Cinnamon-Water; very good. 
IN two Gallons of extraordinary Brandy, 
fteep a Pound of good Cinnamon bmis’d, 
there let it lie three or four Days; then put 
it into your Limbeck, with two Quarts of 
cold-ftill’d Plantain-water 5 you may draw 
as much off as you put in 5 and with a Quart 
of the fmalleft, boil up two Pounds and an 
half of double-refin’d Sugar 1 When ’tis cold, 
mix all together for your Ufe. ’Tis a noble 
Cordial, in Cookery, ©V. 
A Cordial Orange-Water. 
TAKE three Quarts of good Brandy, and 
the Rinds of a dozen and a half of 
Oranges, pare them very thin, that none of 
the White go in, let them deep in the Brandy 
three Days and Nights clofe ftopt; then take 
five Pints of fair Water,: and a Pound and a 
half of double-refin’d Sugar: Boil this Syrup 
half an Hour, and fcum it as any rifes; 
then Rrain it through a Jelly-bag, and let it 
ftand till cold- then mix it with the Brandy, 
which muft be firft poured from the Peelsi, 
and fettled: Keep it for Ufe. 
Thus you may do Lemons, which is a plea- 
ianter Cordial. 
To make Citron-Water. 
TAKE Citrons, and pare off the outward 
Rinds half a Finger thick, llice them 
thin; and take the Citron Kernels, dice them 
in as you think fit; put as much good Sack 
as will cover them over the Top; put all into 
a Stone Jug, and flop it very clofe; let it 
ftand in a Cellar five Days, then diftil it in 
a Glafs Still; let it run into a Bottle wherein 
is fine Sugar-candy in Powder, and Amber- 
greefe: Draw off in feveral Runnings, and 
mix it as you like. A Colleß 'ton of Receipts 
To make Spirit of Clary. 
TA K E a Gallon of good Sack, a Pint of 
the Juice of Clary, a Pound of Clary- 
flowers, as many Clove-July-flowers, and 
half as many Archangel-flowers, as many 
Comfry-flowers, and as many Flowers, of 
Lilies of the Valley; let thefe fleep in the 
Sack all Night, then put it into a Glafs Still; 
the fofter it diftils, the ftronger "twill be: 
You mull have great Care to keep in the 
Spirits, by palling the Still every where; let 
it drop through a Bag of good Amber-greefe 
upon as much lifted White Sugar-candy as 
you think will fweeten it. "Tis a very high 
Cordial. 
To make Spirit of Carraways. 
TO a Quart of true Spirit of Sack, put 
two Pounds of good fmooth-fugar’d 
Caraways, bruife them, and put them into a 
Bottle, with a Grain of the bell Amber-greefe; 
pour the Spirit on them, and feal the Cork 
very dole; fet it in the Sun for a Month *r 
llrain it off, and keep it always dole llopt 
for Ufe. One Spoonful does often give Eafe 
in the Cholick. m Cookery, &fc. 
97 
A Cordial Black-Cherry-Water, very 
good. 
T AKE two Quarts of Brong Claret, and 
four Pounds of Black-Cherries full ripe, 
Bamp them, and put them to the Wine, with 
one Handful of Angelica, one Handful of Balm, 
and as much Carduus, half as much Mint, 
and as many Rofemary-flowers as you can 
hold in both your Hands, three Handfuls of 
Clove-July-flowers, two Ounces of Cinnamon 
cut fmall, one Ounce of Nutmegs ; put all 
thefe into a deep Pot, let them be well Birred 
together, then cover it fo clofe that no Air 
can get in; let it Band one Day and a Night; 
then put it into your Still, which you muß 
alfo paße clofe; and draw as much as runs 
good; fweeten it with Sugar-candy to your 
Taße. ’Tis good in any Melancholy, or for 
the Vapours. 
A very Rick Cherry-Cordial. 
TA K E a Stone Pot that has a broad Bot- 
tom, and a narrow Top, and lay a Layer 
of Black-Cherries and a Layer of very fine 
powder’d Sugarj do this ’till your Pot is full: 
Meafure your Pot, and to Vevery Gallon it 
holds, put a quarter of a Pint of true Spirit 
of Wine, You are to pick, your Cherries clean AColleßion of Receipts, &c. 
from Soil and Stalks, but not wafh them* 
When you have thus filled your Pot, ftop it 
with a Cork, and tie firft a Bladder, then a 
Leather over it; and if you fear it is not 
clofe enough, pitch it down clofe, and bury 
it deep in the Earth fix Months dr longer; 
then drain it out, and keep it clofe flopped 
for your Ufe. ’Twill revive, when all other* 
Cordials fail* A 
COLLECTION 
RECEIPTS 
O F 
I N 
i . *• .»■ . 
Phyjick and Surgery 
A Strong Palfey-Water. 
HAKE the Spirits of five Gallons of 
the heft Old Sherry-Sack, diddl'd 
in a Limbeck; take Cowflip- 
ftowers, the Flowers of Borage and 
Buglofs, and of the Lilies of the 
Valley, bfeach one Handful ; take alfo Rofe- 
mary-fiowers, Sage and Betohy-flowers,of each 
one Handful ; take each Flower in their 
Seafon, and fo put into fom.e of the Spirits 
aforefaid, in an open-mouth'd Glafs of near 
a Quart, for that will hold them all, with 
the Spirits, 'till you are ready to diffil the A Collection of Receipts 
Water; bat this and the reft of the Spirits, 
muft be moft carefully ftopt till you ufe it: 
Take Lavender-flowers in their Seafon, ftrip 
them clean from their Stalks, and fill a wide- 
mouth’d Gallon Glafs with them; pour into 
them the Remainder of your Spirits; then 
flop them clofe with Cork and Bladder (as 
before) and let them ftand fix Weeks to di- 
geft in the Sun; then put all together, thefe 
and the firft fleep’d Flowers, with all the 
Spirits in both Glades; add alfo Balm, Mo- 
therwort, Spike-flowers. Bay-leaves and 
Orange-leaves, if to be had, of each an 
Ounce, cut fmall, and put to the former 
Flowers and Spirits:. Diftil all thefe toge- 
ther in a Limbeck; make three Runnings 
of it; firft a Quart Glafs, which will be ex- 
ceeding ftrong; then a Pint Glafs, which 
will be almoft as good; laftly, receive from 
it a Pint Glafs-full, or as much as runs ftrong; 
for when it runs weak, which you may know 
by its Tafte and Colour, which will be 
whiter, let it run no longer: Put your three 
Runnings all together: Then take Citron- 
peel, the out-fide Yellow Rind, or Lemon- 
peels thin pared, alfo Pine-feeds hull’d, of 
each fix Drams; of Cinnamon one Ounce; 
of Nutmegs, Mace, Cardimums, Cucubies, 
and Yellow Sanders each half an Ounce ; of 
Lignum Aloes one Dram; make all thefe 
into a grofs Powder, putting among them in Phyfick and Surgery. 
alfo half a Pound of Jujubes new and good* 
being fton’d, and cut fmall: Put all thefe 
Ingredients into a White Sarfenet Bag, to be 
hung in the Water afdrefaid: Take alfo of 
Prepar’d Pearls, two Drams; of Prepar'd 
Smaragd, a Scruple; Ambergreefe* Mufk, 
and Saffron, of each one Scruple; of Red 
Rofes, well dry’d, and Iweet, one Ounce: 
Thefe may be put in a little Bag by them- 
felves, and hung in the Spirit as the other; 
dole it well, that no Air gets in, for fix Weeks; 
then take out the Water, and prefs the Bags 
dry;, keep the Water in narrow-mouth’d 
Glalies dole flopt. r . 
clhe Ufe of the Water. 
’Tis fo ftrong and powerful, that if cannot 
be taken alone, bqt-ipuft he dropt on Crumbs 
of Bread and Sugar by any one, for Preven- 
tion: Take it firft and laid, ahjd at four in 
the Afternoon : Faft always before and after 
it a full Hour at lea ft. ’Tis of exceeding 
Virtue in all Swoonings, Weaknefs of Heart, 
and decay’d Spirits, in all Palfeys, Apoplexies, 
both to help in, and prevent a Fit; ’twill 
alfo keep all cold Difpofitions off the Liver, 
reftores loft Appetite, and fortifies and /Length- 
ens the Stomach j ’twill alone cure a Dropfy, 
if taken at firft, and the Patient be kept from 
fmall and cooling Liquors. A Collection of Receipts 
A fecond Palfey-Water, made upon the 
Ingredients of the firfif 
WHEN the firft Water has run what 
is ftrong, there will be feme fmull 
Water at the Bottom of the Limbeck; pour it 
out from the Herbs and Flowers, and drain 
them; put them into a Gallon of the heft 
Sherry; fo let them ftand clofe ftopp’d, five 
Weeks; then diftil them, and let it run as 
long as it continues ftrong; then pour it into 
the Glafs where the Sarfenet-bags are, and 
let them be in this fecond Liquor clofe 
flopp’d fix Weeks; then you may ufe it, as 
the former, with Bread and Sugar; for tho’ 
this is not fo powerful as the former, ’tis too 
ilrcmg to take alone. Both thefe are good to 
bathe outwardly the Part affedled with 
Weaknefs by Palfy, and generally help any 
violent Pains or Aches that any Part is vex’d 
with ; but becaufe Bathing waftes moft, and 
this Sort is lefs cpftly, they commonly ufe 
this fecond Sort for that. 
A very good Snail-Water, for a Con- 
fumption. 
TAKE half, a Peck of Shell-Snails, wipe 
them, and bruife them, Shells and all* 
in a Mortar; put to them a Gallon of new 
Milk; as alfo Balm, Mint, Carduus, unfet m Phyfick and Surgery. 
Hyflop, and Burrage, oi each one riandml; 
Raiflns of the Sun iton’d, Figs, and Dates, 
of each a quarter of a Pound ; two large Nut- 
megs : Slice all thefe, and put them to the 
Milk, and diftil it with a quick Fire, in a 
cold Still j this will yield near four Wine- 
quarts of Water very good: You muft put 
two Ounces of White Suggr-candy into each 
Bottle, and let the Water drop on it; ftir 
the Herbs fometimes, while it diftils, and 
keep it cover’d on the Head with wet Cloths. 
Take flve Spoonfuls at a time, firfb and laft? 
and at four in the Afternoon. 
A good Water for the Spleen; a 
Cordial. 
TAKE four Ounces of Harts-horn, one 
Ounce of Cardimums, one Ounce of 
Cinnamon, one Ounce of Saffron, two Hand- 
fuls of Red Sage, as much Bajm ; fteep thefe 
twenty-four Hours in two Quarts of Sack, or 
as much good Brandy, which you pleafe; 
diftil it in a cold Still as quick as you can, 
and let it drop on four Ounces of Sugar-can-? 
dy* Drink of this, when low-fpirited. 
A good Water for the Stone, 
TAKE four Quarts of White Thorn- 
flowers, infufe them in two Quarts of 
flrong White-wine, with two Ounces of Nut-  A Collection of Receipts 
meg flic’d; let thefe Hand two Days, then 
diftil it in a cold Still. Drink with Sugar, or 
without, as you like heft. 
A Drink for any Inward Bruife or 
Wound. 
TAKE one Handful of each of the Herbs 
following, viz. Wormwood, Comfrcy, 
Throatwort, Wood-Betony, Plantain, Mug- 
wort, Bonewort, Scabious, Avens, Wild 
Honey-fuckle, Agrimony, Bramble-buds, 
Cinquefoil, Spear-mint, Sanicle, White-bot- 
tle, Ribwort, Daily-roots, Dandelion, Bu- 
glofs, Hauthorn-buds: Put to thefe Herbs 
two Quarts of White-wine, and a Gallon of 
running Water, and boil it till it be half 
wafted; then ftrain it, and add to it a Quart 
of Ploney; let that boil in the Liquor fome 
time: When ’tis cold, bottle it very clofe, 
and keep it for Uie. /Twill keep many 
Years, and is neceftary for all Families; two 
or three Spoonfuls of it taken Morning and 
Night. ’Tis really good for Sores, Wounds, 
and Hurts new or old, in Men, Women, 
and Children: Its Virtues of that kind are 
too long to mention: It has broken and 
brought away inward Impofthumes. in Phyfick and Surgery. 
An excellent Balfam, call'd, The Fryers 
Balfam. 
TAKE a Quart of Spirit of Sack, infufe 
in it four Ounces of Sarfaparilla cut 
jhort, two Ounces of China dic’d thin, one 
Ounce of Virginia Snake-weed cut fmall; 
put all thefe in a two-quart Bottle, and fet it 
in the Sun, fhaking it twice or thrice a Day, 
till the Spirit be tin&ur’d as Yellow as Gold 5 
then clear off the Spirit into another Bottle, 
and put to it eight Ounces of Gum Guaice; 
jet it in the Sun, as before, fhaking it very 
often, till all the Gum be diffolv’d, except 
Dregs, which will be in ten or twelve Days; 
then clear it a .fecond time from the Dregs, 
and put to it one Ounce of Natural Balfam 
of Peru ; {hake it well together, and fet it in 
the Sun for two Days ; then put in one 
Ounce of Balm of Gilead; fha'ke all well to- 
gether once more, and fet it in the Sun for a 
Fortnight; ’tis then fit for Ufe, and will keep 
many Years, Its Virtues are too long to in- 
fert: ’Tis good to take inwardly in moft 
Diftempers, and proper for all Sores or 
Wounds, by pouring in fome Drops, and 
binding Lint thereon. The Dofe, taken in- 
wardly, is from half a Spoonful to a whole 
one, in Sugar, or any liquid Vehicle, for Con- 
fumptions, or any inward Ulcer: Ufe moderate 
Exercife with it.  A CoUeßion of Receipts 
An Oil for any Bruife or Wound. 
TAKE of the tender Tops of the Bay- 
Tree, Red Sage, Lavender, Worm- 
Wood, Plantain, Rue, Tormentil, Scabious, 
Comfrey, Broom, Rape, Ofmond-royal, 
Southernwood, Camomile, Charity, St. John*s- 
wort, Solomon-feal, Amber, Rofemary, Ad- 
ders-fpear,Golden-Rod, Herb-Robert, Ground- 
pine, Sanicle, and Bugle, of each one Hand- 
ful ; fhred all thefe very fmall, and infufe 
them in one Quart of Oil-Olive, and three 
Pints of Neat-Oil; flop them clofe in a 
Glafs VefTel, and let them ftand ten or 
twelve Days in the Heat of the Sun; ftir 
them every Night, when you take them in; 
After this, boil it over a gentle Fire, till the 
Oil is green; then ftrain it clear from the 
Herbs, and add to the Oil again half a Hand- 
ful of the Herbs, as before, fhred, with one 
Ounce of Oil of Turpentine, one Ounce of 
Natural Balfam, and one Ounce of Oil of 
Worms: Digeft all in the Sun, as before $ 
boil and ftrain it, and keep it clofe flopp’d for 
Ufe. It muft be made in May, 
A Salve for the KingVEvil. 
TAKE one Pint of the beft Sallad-Oil, 
four Ounces qf Red Lead finely pow- 
der’d, as much White Lead, one Ounce of Phyfick and Surgery. 
Bees-wax thinly flic’d, of Frankincenfe and 
the heft Maftick each one Ounce, of Bur- 
gundy Pitch two Ounces; let all be beaten ; 
Foil the Oil and Leads fome little time to- 
gether over a gentle Fire ; keep the Oil flir- 
ting, while you add the Wax ; then boil thefe 
together for half an Hour, ftirring it conftant- 
ly: Take it off the Fire, and ftir it till the 
Heat is abated; then add your Maftick, and 
keep it from the Fire, till it has done work- 
ing: Boil it gently again, and put in your 
Frankincenfe, ftirring it off the Fire, as you 
did before; fet it on again, and then add the 
Burgundy Pitch, as before, with Care; then 
boil all together, till it looks like Pitch; ftir 
it till cold : Leave your Stick in the Middle, 
and the next Day fet it on the Fire, to melt 
the Edges; then take it out, and keep it in 
an oil’d Paper for Ufe. Let the Party afflicfted 
fpread a Plaifter as big as the Swelling is, 
and apply it: If it gather to a Head, and 
break, after you have waftfd the Wound 
with warm Vinegar, apply fome Lint roll’d 
in an equal Quantity of the Salve warm’d, 
and Honey; fpread a Plaifter of the Salve, 
and when the Corruption is out, that will 
heal it. ’Tis incomparable, and fafely may 
be ps’d for any Swelling. 
107  A Colleßton of Receipts 
A Drink for the Evil. 
TA K E of White Arch-angel, two Hand- 
fuls; of outlandifh fweet Fennehieed 
bruis’d, one Ounce; of Liquorice, one Ounce: 
Boil thefe together in two - Wine-quarts of 
Spring-Water; flop it dole, till half be con- 
fum’d; when cold, drain it from the Ingre- 
dients ; add to the Liquor two Ounces of Da- 
mafk Rofes: Let the Party drink of this 
Liquor, Spring and Fall, five, feven, or nine 
Days together, as you bed find it agree, 
three times in the Day, a quarter of a Pint, 
firfl and laft, and at four in the Afternoon. 
A Drink for the and 
Cancer, 
TAKE Guaiacum, one Ounce; Safiafras, 
Sarfaparilla, fharp-pointed Dock, and 
Daify-Roots, of each half an Ounce; Arch- 
angel Flowers, and Millepedes, of each two 
large Spoonfuls; Ground-Ivy, and Herb- 
Robert, of each one Handful: Bruife and 
fibred all thefe Ingredients, and put them ,to 
deep one Night in three Pints of good el ear 
new Ale; drain it, and drink no other 
Drink for fix Weeks, Spring and Fall. You 
may do a larger Quantity at a time, for Man 
or Woman; but you mull not infufe too 
much at a time, becaufe the Herbs are apt in Phyfick and Surgery. 
to change it. At'the fame time, if the Swel- 
lings are painful; anoint with 'Juice of Rue, 
prepared as follows: 
An Ointment for the Swellings in the 
King’s-Evil. 
TAKE two Spoonfuls of Juice of Rue, 
as much Sallad-Oil, beat them well to- 
gether; then fet it over the Fire, and let, it 
boil flowly half an Hour; add two Ounces 
of Bees-wax, let it boil a little with this: 
Pout it out, and keep it clofe cover’d. ’Tis 
an incomparable Ointment to ufe all ths 
Time you take the Diet-drink, 
A Milk-Water for Cancer or Kiiig’s- 
Evil, for thofe that cannot drink an 
Infufion. 
TAKE Roots of Dairies, Burdock, Guai- 
acum, SalTafras, Sarfaparilla, China, 
Tormentil, and Hounds-tongue, each two 
Ounces; Celendine, Yarrow, Plantain, Herb 
Robert, Agrimony,, Speed wel,. Ground-Ivy, 
and Cinquefoil, of each a large Handful; 
Arch-angel-flowers, one Pint; Sweet-fennel 
and Coriander-feeds, of each one Ounce; 
fhred and bruife all, .and put them to a 
Gallon of Milk: Draw off as much as runs 
good, and drink daily a quarter of a Pint A Coließhn of Receipts 
every fotlr Hours: Into each Draught fqueezc 
the Juice of a fmall Spoonful of Millepedes. 
An Ointment for the Evil, or Rickets. 
TAICE Leaves of Ofmond-royal, St. 
John’s-wort, Wormwood, Centaury, 
White Hbre-hound, Germander, Ground Pine* 
Golden-rod, Carduus* Southernwood, Camo- 
mile, Tanfy, Penny-royal, Sage, Mint, Rue, 
Lilies of the Valley, Angelica, Meadow-Saxi- 
frage, of each an Ounce; fhred it fmall, and 
add, of Oil, one Quart; Deer-fuet, and Cla- 
ret, of each one Pint; Mace, one Ounce: 
feoil thefe till all the watry Part is con fum’d: 
Strain it, and anoint the Belly and Joints with 
it all the Spring and Fall. This has done 
great Cures on Weakly Children, 
For a Strain. 
PU T the Arm or Leg into a Pail of cold 
Spring-water, and keep it there till the 
Water be warm; then take it out, and re- 
peat it ’till it be well, which it will be with- 
out applying any other Remedy. in Phyfick and Surgery, 
A Good Powder for Worms. 
TAKE an Ounce of Worm-feed, and half 
and Ounce of Rhubarb, beat both to a 
fine Powder, and take a Quarter of an Ounce 
of Powder of prepared Coral; mix all three 
together, and let the Child take as much of 
this as will lie on a Shilling, for three Morn- 
ings together, drinking a Glafs of fmall warm 
Ale after each Dole. 
Another Powder for the Worms. 
TAKE an Ounce of Sena, a quarter of an 
Ounce of whole Worm-feed, a quarter 
of an Ounce of Tanfy-feed, a quarter of an 
Ounce of Annifeed, a few Leaves of Wood- 
Betony; dry all thefe, and beat them to- 
gether very fine; mix it into a Bolus with 
Syrup of Turnips. A Child of nine Years 
old may take a quarter of an Ounce of this 
Mixture; fo, lefs or more, for any other 
Age. Drink Water-gruel or Poflet-drink 
in the Working. ’Tis good for Men or Wo- 
men, as well as Children* 
For Worms. 
BRUISE a Pound of Worm-feed, and put 
it into a large Still full of Spear-mint, 
draw it off as long as it runs good: Let the A Coließion of Receipts 
Child drink three Spoonful of this nine Morn- 
ings together. 
For the fame, 
Drop of Oil ofßrimftone in a little 
warm Ale, for three Mornings together. 
Do not exceed one Drop for a Child • three 
are enough for a Man of Woman. 
For the fame. 
TO four Pounds of the Hufks of Wall- 
nuts, put half a Pound of Worm-feed, 
and as much Flour of Brimflone: Draw it 
off in a cold Still, and let a Tea-cup be 
taken every Morning for a Month. ’Tis an 
excellent Medicine for Wor?nsJ or 'Jaundice, 
and has done great Cures. 
For the fame. 
TAKE one Handful of Spear-mint, as 
much Plantain, as much Goats Rue, a 
Spoonful of Plantain-feeds: Stamp all toge- 
ther, and fqueeze out the Juice, and take 
twe Spoonfuls of it in a Glafs of Sack, three 
Mornings together, in Phyfick and Surgery, 
113 
For the fame; well recommended. 
HU SK, and dry an Ounce of Seville 
Orange-feeds, beat them to a fine Pow- 
der, and give as much as will He on a Six- 
pence, in a Spoonful of Syrup of Peach- 
bloflbms; at the fame time bind the Leaves 
of the Peach-tree to the Navel of the Child. 
If you have no Syrup of Peach-bloflbms, life 
Syrup of Black Cherries. 
The Red Powder, for Fevers, Small- 
pox, or Surfeits. 
TA K E of Carduus, Rue, Red Sage, Li- 
lies of the Valley, Tormentil, Pimper- 
nel, Dragon, Betony, Angelica, Scabious, 
Speedwel, of each one Handful; Virginia- 
Snake-weed, one Handful; Wormwood, half 
a Handful; Agrimony, and Veram, of each 
a quarter of a Handful: Shred the Herbs very 
fmall, and infufe them in two Quarts of 
White-wine, in a Jug, which you muft flop 
very clofe, and fet nine Days in the Sun: 
Then ftrain the Wine from the Herbs, and 
infufe the lame Quantity of frefh Herbs in 
the fame Wine; let it hand, as before, nine 
Days more: Then take a Pound of Bole-Ar- 
J 
moniack finely powder’d; then put as much 
of the Wine (after it is a fecond time prefs’d 
out) as the Powder will take ud, and fet it A Coll eel ton of Receipts 
*n the Sun to dry; and as it dries up, put 
in more of the Wine, ftirring it two or 
three times a Day, ’till all the Wine be dry’d 
up in the Powder, fo as to be fit to work 
like Pafte: Then put to it one Ounce of 
Diafcordium, and one Ounce of Mithridate, 
half an Ounce of Cochineal, one Ounce of 
Powder of Red Coral, one Ounce of pre- 
par’d Saffron, forty Grains of Bezoar, one 
Ounce of Powder of Crabs-eyes, one Ounce 
of burnt Harts-horn, and one Ounce of pre- 
par’d Pearl: Mix thefe in the laft Wetting, 
and work them all together : Make them up 
in Balls, (when well mix’d) and dry them in 
the Sun. Take forty or fifty Grains of this 
for a Dofe. Drink Mace-Ale after it. 
Of Gafcoign Powder, a good Sort for 
the fame Ufes. i 
TAKE prepar’d Crabs-eyes, Red Coral, 
White Amber very finely powder’d, of 
each half an Ounce j burnt Harts-horn, half 
an Ounce ; one Ounce of Pearls very finely 
powder’d; one Ounce of Oriental Bezoar * 
of the Black Tops of Crabs-daws finely 
powder’d, four Ounces; grind all thefe on a 
Marble Stone, ’till they caff a Greenifh Co- 
lour ; then make it into Bails with Jelly made 
of Englijh Vipers Skin, which may be made, 
and will jelly like Harts-horn. m Phyfick and Surgery, 
A very good Powder for in 
the Head* and to prevent Apopleo 
tick Fits. 
TAKE the Seeds and Roots of tingle Pl- 
ony, of each a like Quantity; dry and 
beat them feverally into a fine Powder* take 
the Weight in Nutmeg, which you mud 
beat, and dry, and beat again * mix fine- 
fifted Sugar, and take as much as will lie on 
a Shilling every Morning for a Month con- 
flantly. 
A Powder to flop the Hickup tn Man-> 
or Child. 
PU T as much Dill-feed, finely powder’d, 
as will lie on a Shilling, into two Spoon- 
fuls of Syrup of Black Cherries, and take it 
prefently. 
An Excellent Powder for Convulfion- 
Fits. 
TAKE two Drams of Piony-roots* Mif- 
letoe of the Oak, one Dram; prepar'd 
Pearl, White Amber prepar’d, and Coral 
prepar’d, of each half a Dram; Bezoar, two 
Grainsj and five Leaves of Gold* make ail 
thefe into a very fine Powder, and give as A Collection of Receipts 
much of it as will lie on a Three-pence,to 
a Child of a Month old, and proportionable 
to a bigger; mix it up with a Spoonful of 
Black-cherry Water, which fweeten with the 
Syrup of Black Cherries: Take it three Days 
together, at every Change of the Moon,; to 
prevent Returns, 
A Powder for Digcflion, 
TAKE Gallingal, and Setwal, of each one 
Ounce; Long-Pepper, Mace, and Nut- 
meg, of each two Ounces; Anifeeds, Car- 
raway-feeds, Fennel-feeds, and Angelica- 
feeds, of each half an Ounce : Put to thefe, 
all finely powder’d, the Weight in fine 
powder’d Sugar; take as much as will lie 
on a Shilling, after every Meal; and drink 
a Glafs of Simple Carduus Water after it: 
This has done mighty Cures to weak deprav’d 
Stomachs. 
A Prefent Remedy for Con vullion-Fits. 
MAKE a Draught of an equal Quantity 
of Piony, and Simple Black-cherry 
Water; and for a Man put thirty, for a 
Woman twenty, for a Child five Drops of 
Spirit of Harts-horn : Drink this in or before 
aFit. in Phyfick and Surgery, 
117 
Another for the fame. 
INFUSE Turnips in a Pot clofe flopp’d, 
and fet them in a Kettle of Water, ’till 
they are tender enough to fqueeze; then 
take the Liquor clear from them; and take 
three Spoonfuls of it, in one Spoonful of rich 
Old Malaga: It has cur’d the Falling-Sick- 
nefs in grown-up People, but is almoft infal- 
lible for Children. 
A Syrup for Convulfion-Fits. 
TAKE one Pint of fmall Black-cherry 
Water, two Pounds of Black Cherries; 
bruife them, Stones and all, in a Mortar; 
put thefe with the Water into a Jug, with 
two Blades of Mace, and four Tops of Spear- 
mint ; flop the Jug clofe, and fet it into a 
Kettle of Water; let it fimmer three Hours 
over the Fire; then drain it out, and let it 
be boil’d to a Syrup, with a full Pound and 
half of Lijbon Sugar, to each Pint of that 
Liquor. 
For ConvulfionSj or Vertigo. 
TAKE one Ounce of Juniper- Berries; 
two Ounces of frefh Seville Orange-peel; 
Male-Piony Roots, three Ounces; Peacocks 
fix Ounces; Sugar-candy, half a Pound: 
Infuf'e thefe in two Quarts of Rhenifh, for 118 
A Colleßlon of Receipts 
twenty-four Hours, in hot Afhes; then let 
it fettle; and take two Spoonfuls of this in a 
Glafs of Angelica-water. Jt has dpne great 
Cures. 
A Strong Milk-Water. 
TAKE Mint, Sage, and Balm, of each 
two good Handfuls; Rue, Carduus, 
Wormwood, and Meadow-fweet, of each 
one Handful; chop thefe Herbs together; 
and put them, with four Quarts of New Milk, 
and a whole Nutmeg dic’d, into a Copper 
Limbeck; from this Quantity you may draw 
two Quarts, if you keep an even flow 
Fire, ’till that Quantity is drawn off: When 
you have drawn off what you defign, mix it 
all together, for the life of any Feverifh or 
Confumptive Perfon. 
The Barley Cinnamon-Water. 
PU T two Pounds of Pearl Barley, into 
four Quarts of Spring- Water; draw it 
off in a cold Still, as long as it runs fweet; 
infufe in it half a Pound of Cinnamon, and 
a Quart of Canary: Sweeten it, and drink 
a Draught at any time, in a Fever and 
Loofenefs, m Phyfick and Surgery. 
119 
Wall nut-Water. 
GATHER a large Quantity of Green 
Wallnuts, in the Beginning of "June; 
break them in a Mortar, and diftil them in a 
cold Still; keep this Water by itfelf, and at 
Midfummer do the like, keeping that Water 
by itfelf alfo 3 about a Fortnight after Mid- 
fummer do the like: and fo again a Fortnight 
after that; then put all the four Sorts of 
Water together, and diftil it off; keep it 
dole for Ufe: Its Perfections are many; ’tis 
good in Confumptions and Surfeits; drank 
with Wine in a Morning, ’tis good for a 
Palfey; a Bottle or two in a Veflel of decay’d 
Wine, revive it; it's good to wafh the Eyes 
and Temples. I have not met with any 
Simple Water fo well recommended, or by a 
Perfon of more Experience. 
A very good Snail-Water. 
TAKE a Peck of Snails dean wip’d, 
crack them, and put them into a Gallon 
of Milk, with a Handful of Balm, as much 
Mint, and unfet Hyftop, half a Pound of 
Dates, as many Figs, and one Pound of 
Railins of the Sun; diftil all together, and 
let it be the conftant Drink in a Confump- 
tion. A Collection of Receipts 
A good Milk-Water for a Surfeit, or 
Worms. 
TAKE of Rue, Wormwood, Cardans, 
and Mint, each three Handfuls; cut 
the Herbs, and deep them all Night in two 
Quarts of Milk; didil it off next Morning 
in a cold Still; from this Quantity draw 
three Pints; then didil this Water over again, 
with the lame Quantity of Milk and Herbs; 
fweeten it to your Tade, if for Children; 
but for grown People, ’tis bed alone. 
Strong Elder-berry Water. 
f AKE a Bufhel of Elder-berries, and 
f put to them a Quart of Ale-yead; let 
them dand nine or ten Days, dirring it two 
or three times a Day, and then didil it in a 
Limbeck: ’Tis a very good Cordial in any 
Illnefs. 
A Cordial Mint-Water. 
tT| AKE one Pound of Mint, flripp’d from 
J|_ the Stalks, and gather’d the Day be- 
fore you weigh it 5 a quarter of a Pound of 
Liquorice, thin flic’d; one Ounce of Ani- 
feeds; one Ounce of Carraway-feeds j one 
Pound of Radius of the Sun fton’d: Steep 
thefe together, in a Gallon of good ftrong in Phyfick and Surgery. 
Claret; diftil it off in a Limbeck, or cold 
Still; if you don’t like it fo hot and ftrong, 
let it drop on a little fine Sugar, thro’ a Bag of 
Saffron. 
A good Milk-Wa te r. 
TAKE one Pound of Carduns, half a 
Pound of Wormwood, Spear-mint, 
Balm fhred a little; put them in an ordinary 
Still, with a Gallon of Milk; and diffil it off 
leifurely : ’Tis good in any Thirff, 
Another Milk-Water. 
CAR DU US, and Wormwood, of each 
one Handful; Spear-mint, two Hand- 
fuls: Pick and cut the Herbs, and pour upon 
them a Pint of Sack ; let them ffand all Night, 
and next Day put them into a cold Still, with 
a Gallon of New Milk, or New Whey cla- 
rify’d: Draw off while it runs good. 
A mop excellent Drink for the King’s 
Evil in the Eyes. 
TAKE Sage, Celendine, Yarrow, Beto- 
ny, three-leav’d Grafs, Cinquefoile, 
Daify-roots and Leaves, of each a Handful; 
Honey-fuckles, and Ground-Ivy, the fame 
Quantity: Pick, waff, dry, and bruife them, 
and put to them a Quart of good White-wine, A Colleßion of Receipts 
or Beer; fteep them two Nights and Days; 
prefs the Herbs out, and drink four Spoon- 
fuls, Morning and Night; juft as you drink 
it, fqueeze in the Juice of fifty Millepedes, 
frefh bruis’d. 
A good Cere-Cloth. 
TA K E one Pint of Oil of Olives; eight 
Ounces of Red Lead; Virgins-wax, 
four Ounces; of Ointment of Populion, Oil 
of Rofes, and Oil of Camomile, of each one 
Ounce; let the Pint of Oil on the Fire, and 
melt the Wax in it; then put in the Popu- 
lion, and other Oils; when all is melted, 
put in the Red Lead, ftir all well together, 
and let them boil ’till they are black; then 
dip in your Cloth. 
An Incomparable Salve for the Eyes. 
TAKE two Ounces of May Butter, one 
Ounce of Virgins-wax, half an Ounce 
of Camphire,one Ounce of Powder of Tutty ; 
you muft firft put your Wax and Camphire, 
into a Silver Porringer, and let both melt on 
a gentle flow Fire together, conftantly ftir- 
ring ’till they be difiblved; fome little time 
after, put in your May Butter, and diflblve it 
with a large Spoonful of Red Rofe Water; 
keep it on the Fire, ’till all be incorporated ; 
then add the Powder of Tutty, and mix all in Phyfick and Surgery. 
very well; take it from the Air; and when 
you lie to fleep, gently anoint your Eye-lid 
with it. 
The Smallage-Olntment. 
TAKE a Handful of Smallage, as much 
Mallows, and as much Elder; pick 
and fhred all fmall; put them into a Skillet, 
with a Pound of Mutton-fuet fhred fmall; let 
all boil together: Strain it, and keep it to 
anoint any Swelling. 
Avery good Plaifter for a Stomach fore 
with Coughing, 
AKE of Burgundy-Pitch, Roftn, and 
Bees-wax, of each one Ounce; melt 
thefe together: Then take three quarters of 
an Ounce of coarfe Turpentine, and half an 
Ounce of Oil of Mace; melt thefe with the 
other, and keep it for Ufe: When you 
have Occafion, fpread it on Sheeps-leather, 
prick’d full of Holes; and when you lay it 
on, grate fome Nutmeg over it. I 
To give certain Eafe in the Tooth-ach. 
TAKE French Flies, Mithridate, and a 
few Drops of Vinegar; beat this to a 
Fade, and lay a Plaifter on the Cheek-bone, A Co lie cl ion of Receipts 
or behind the Ear: 'Twill blifler, but rarely 
fail§ to cure. 
Plaifters for a Fever. 
BEAT two Handfuls of Rue, with as 
many Currants, till they are line, and 
well mix’d; fpread it on Cloths, and bind it 
to the Wrifts, and Soles of the Feet: This 
draws from the Head; and, if laid on in 
time, does as much good as Pigeons to the 
Feet, in Extremity. 
An Ointment that is good for any A dr, 
or Swelling, in Man or Beajl. 
AKE of unfet Hyflop, Goats-Rue, Ad- 
JL der-fpear, Alehoof, Wormwood, Camo- 
mile, Ladies-mantle, Plantain, Harts-tongue, 
Ladder-to-heaven, Southernwood, Red-Sage, 
Agrimony, Bone-wort, Amber-leaves, Bay- 
leaves, of each one Handful; flared thefe, 
and flamp them together; then mix with 
them one Pound and a half of Butter without 
Salt, and make it up in nine Balls, and let it 
lie nine Days; then boil it over the Fire gent- 
ly : When it looks very green, flrain it off, and 
keep it for Ufe. 
This Number of Days and Balls feems fu- 
perftitious and whimflcal; but it has been fo 
long approv’d in'the Family from whence I Phyfick and Surgery. 
had it, that I cannot doubt of its Virtues, 
though I fnaile at the Preparation. 
Ointment for a Burn. 
TAKE Houfe-leek, fmooth Plantain- 
leaves, and Green Elder, of each one 
Pound 3 flamp them together fmall; put to 
them a quarter of a Pint of Wine-Vinegar, 
three Spoonfuls of Urine, and four Ounces 
of old Tallow jCandle, with three Pints of 
Oil-Olive: boil thefe two or three Hours, 
flirting them conflantly with a Stick: Them 
flrain it> through a new Canvas Strainer, and 
put it on the Fire again, with four Ounces 
of Yellow Bees-wax flic’d thin ; let it boil 
half an Hour this time, and pour it into 
Pots. ’Twill keep many Years, if ty’d 
down with Bladders. When you ufe it, rub 
white Paper till ’tis foft; then fpread it 
over with the Ointment, and anoint the 
Burn with the Ointment: Do it with a Fea- 
ther, and lay the Paper over it: Do this 
Morning and Night, till ’tis quite well. 
’Twill fkin the Wound, as well as take 
out the Fire; therefore be fure to ufe 
nothing elfe : It will give Eafe in a quar- 
ter of an Flour. ’Tis a certain as well 
as a quick Cure, if the Vitals are not 
burn’d; and is recommended on the Ex- 
perience of a Perfon of great Worth and 
Charity, A third Part of this Quantity will laft many Years, and may be made very 
cheap. 
A Collection of Receipts 
An Ointment, which is a certain Cure 
.for any Scalps, Pimples, or Qld In- 
veterate Itch. . ~ ’ 
TAKE a quarter of an Ounce of Red 
Precipitate, grind it on a Marble Stone, 
till ’tis as fine as the Flour of Brifnftone; 
mix this with an Ounce of Flour of Brim- 
ilone, and work both up with three Ounces 
of Butter without Salt, as it comes from the 
Churn; mix it very well, the 
Place very thin with the Ointment. ’Tis 
not the Nature of it to check, but draw 
out the Diftemper; and in a Week or ten 
Days Confinement, will make an abfolute 
Cure. d 
I fhould fay many Things to recdmmend 
this, being fure of its Virtues:; but it will 
not need that, to any Body of Judgment. 
A very good Poultis for a Scire Breaft, 
to Break it, if there .he Occafion • 
and alfo Heal it> without any other 
Salve. 
TAKE of Smallage, Spear-mint, and 
Wormwood, each a good Handful j 
boil all thefe in Milk, and thicken it with in Phyfick and Surgery. 
Oatmeal: Lay it on as hot as you can bear it, 
and repeat it when hard or dry. 
An Incomparable Ointment for a Strain, 
Weaknefs, or Shrinking in the 
Nerves. 
TAKE Sweet-marjoram, Penny-royal, 
Rofemary-tops, Camomile-flowers, La- 
vender-flowers, Sage, and young Bay-leaves, 
of each a large Handful; a very large Nut- 
meg, and its Weight in Mace ; the Rind of 
four Lemons, and as many Oranges : Stamp 
all very fine, and boil it in a quarter of a 
Pint of rich Malaga Wine, and half a Pound 
of unfaked Butter; let it boil till the Wine 
is wafted; prefs it through a fine Sieve, and 
keep it cool for Ufe. Rub it Morning and 
Night before the Fire, on the Part affected. 
The French King’s Balfam. 
TAKE Red Sage, and Rue, of each half 
a Pound; young Bay-leaves, and 
Wormwood, of each a quarter of a Pound : 
Stamp them unwafh’d in a Mortar, with a 
Pound and a half of Sheeps-fuet, hot from 
the Sheep, till kis all of a Colour; then add 
to it a Quart of Oil-Olive, and work that 
with the reft; then put it into an Earthen 
Pot well flopp’d, for eight Days; then boil it A Collesl ion of Receipts 
on a foft Fire: Being ready to take off, pour 
in three Ounces of Oil of Spike; let it boil 
a little together; then drain it, and keep it 
for Ufe: Take care it do not burn. It mud 
be made in May, and will keep many Years: 
Rubb’d into the fmall of the Back, it eafes 
the Stone: The Quantity of half a Pea in 
the Ear, chaf’d in, and dopp’d with black 
Wool, helps Pains there: It cures Stiffnefs 
or Strains in Man or Bead; as alfo Bruifes, 
Over dretching of Veins, Felons, Anguifh 
or Swelling of Wounds: It eafes the Cramp; 
and is a good and ufeful Balfam in all 
Families. 
For the Biting of a Mad Dog. 
TAKE four Ounces of Rue, four Ounces 
of London Treacle, four Spoonfuls of 
fcrap’d Pewter, and four Ounces of Garlick; 
damp the Garlick, and boil all in a Pottle of 
dale drong Ale; drain this Drink; let that 
which is thick, be apply’d to the Wound; 
and take nine Spoonfuls of the clear, for nine 
Days together. 
An Ointment for a Child that has the 
Rickets. 
TAKE one Ounce of Beef Marrow; as 
much Oil of Lilies, and Tamarifk-j 
Eees-wax, two Ounces; Gum Ammoniacum in Phyfick and Surgery. 
129 
diffolv’d in Vinegar, half an Ounce 3 Juice of 
Briony-roots, Smallage, and Golden-rod, of 
each one Ounce 3 let all boil, till the Juice of 
the Herbs be confum’d * With this anoint the 
Belly of the Child, rubbing it in with your 
warm Hand by the Fire, half an Hour every 
Night. ’Tis good if the Belly is fwell’d with 
Rickets, Worms, or Ague. 
An Ointment for the Back of a Weak 
Ricketty Child* 
PICK Snails clean out of the Shells, and 
prick them full of Holes, hang them up 
in a Cloth, and put a Bafon to catch what 
drops from them; which you muft boil up 
with Speracity, and Blades of Mace, of each 
one Ounce: Rub this Ointment along the 
Back-bone, round the Neck, Wrifts, and 
Ancles 3 ufe this condantly Night and Morn- 
ing, and chafe it in by the Fire: This, with 
the Drink that follows, has recover’d many 
weak Children from Sicknefs, Lamenefs', and 
Deformity. 
The Ricketty Drink. 
PU T an Ounce of Rhubarb, three hun- 
dred live Wood-lice, Safafras, China* 
and Eringo-Roots, of each three Ounces > 
Roots of Ofmond-royal, two Ounces 3 Railins 
of the Sun ftoned, two Ounces 3 Harts-  A Collect on of Receipts 
130 
Tongue, two Handfuls: Put thefe into fix 
Quarts of fmall Ale, and drink, Spring and 
Fall, no other Drink ; ’tis almod infallible 
for weak Children. 
A cooling Drink in a Fever or 
Pleurifie. 
PU T an Ounce of Pearl-Barley into three 
Pints of Water ; drift it twice; beat half 
an Ounce of Almonds, with a bit of Lemon- 
peel, and a Spoonful or two of the Water; 
when they are very fine, wadi the Almond- 
Milk through your Sieve, with three Pints of 
Barley-Water j in the lad boiling of this, 
you may put Melon-feeds and Pumpion- 
leeds, of each half an Ounce; white Poppy- 
feeds, half a Dram; when thefe are well 
boil’d, mix the Liquor with the Almonds, 
and drain all; fweeten it with Syrup*of 
Lemons, for a Fever, or Syrup of Maiden- 
hair, and drink four Ounces every three or 
four Hours. 
Another Drink in a Fever. 
TAKE a little Sage, a little Balm, and 
a little Wood-forrel; wadi and dry 
them; dice a fmall Lemon after you have 
par’d it clean from the white and bitter 
Part; to thefe Herbs and diced Lemon, 
pour three Pints of boiling Water: Sweeten m Phyfick and Surgery. 
131 
it to your tafte, and drink as freely as you 
pleafe. 
Another Drink. 
TO three Pints of Barley-water, often 
diifted, put Harts-horn, and Ivory- 
diavings, of each three Drams; Quick-grafs- 
Roots, two Ounces; Currants, one Ounce; 
Red Rofe-water, half a Pint; a very little 
Balm ; let it boil, and fweeten it with Syrup 
of Lemons or Violets. If the Patient is cof- 
tive, a few Drops of Spirit of Vitriol ferve 
inflead of Lemons, when that cannot be 
had: Of this you may drink freely in a Fe- 
ver or Quin fie. 
Another Sort. 
CLEAR Pofiet-drink, pour’d on Wood- 
forrel only, is good, and allays Third: 
better than any other; and Pippins dic’d into 
Milk, are as good, and better than all, if you 
have a Lemon to dice in with them, being not 
Iharp enough of themfelves to turn it to a 
pleafant Clearnefs. 
A cold Caudle in a Fever. 
BO I L a Quart of Spring-water ; let it 
fland till cold; then add the Yolk of one 
Fgg, the Juice of a fmall Lemon, fix Spoon- A Collection of Receipts. 
fills of Sack, and Sugar to your Tafte ; Sy- 
rup of Lemons, one Ounce: If you have not 
this, irefli Lemons do as well: Brew all to- 
gether till well mix’d, then drink freely. 
Elder-flower Water cold flail'd, is an ex- 
cellent Drink for Heat and Third:; quicken 
each Draught with five or fix Drops of Spirit 
of Vitriol, and fweeten it to your Tafte. 
Walnut-Water, good in Agues or 
Fevers. 
A K E a Pound of Rue, and a Pound of 
green Walnuts, before the Shell be 
hard, a Pound of good Figs ; bruife all, and 
diftil it: Take a Draught before your Fit, and 
try to fweat after it. 
An excellent Snail-Water in a Con- 
fumption. 
TA KE a Peck of large Shell-Snails, lay 
them on a hot Hearth before the Fire ; 
let them lie till they have done biffing and 
{pitting; then wipe them from the Froth, 
and break them in a Mortar; have a Quart 
of Earth-worms, flit, and fcour’d clean with 
Sait and Water ; beat them with the Snails $ 
then take Angelica, Celendine, Wood-forrel, 
Agrimony, Bear-foot, Barberry-bark, Great 
Dock-roots, of each two Handfuls; Rue half 
a Handful; Rofemary-flowers, one Quart; m Phyfick and Surgery. 
half a Pound of Harts-horn; Turraerick, and 
Fenugreek, of each two Ounces 5 half an 
Ounce of powder’d Saffron, and three Ounces 
of Cloves frefli beat; fhred thefe Ingredients, 
and infufe all in three Gallons of flrong Ale, 
for twelve Hours; then diftil it, and draw off 
what runs good; and take three Spoonfuls 
of this in a Glafs of Sack or White-wine, 
an Flour before every Meal; ufe moderate 
Exercife with it. ’Tis highly recommended, 
and has been ufed with conflant Succefs in 
Confumptions and Jaundice. 
A^Poffet-Drink, to be taken before the 
Fit of an Ague. 
PO U R a Gallon of clear Poffet-drink upon 
four large Handfuls of Angelica, fhred 
fmall; let it infufe, till kis very ftrong; let 
the Perfon, if poflible, drink all, that the 
Stomach may be perfectly clear; and go into 
a warmßed, as foon as the Vomit has done 
working: Cover yourfelf clofe, and try to 
fweat. It has feldom fail’d, and is a fafe 
Vomit. 
A good Epidemick-Water. 
TAKE Rue, Rofemary, Pimpernel, Rofa- 
Solis, Balm, Scordium, Carduus, Dra- 
gon, Marigold-flowers and Leaves, Goats- 
Rue, Mint, and Angelica, of each two 134 
A Collection of Receipts 
Handfuls; take the Roots of Elecampane, 
Piony, Mailer wort, and Butter-bur, of each 
one Found ; Gentian, Tormentil, Scorzonera, 
and Virginia Snake-weed, of each four Ounces; 
Saffron one Ounce: Infufe all thefe, when 
{bred, in two Quarts of White-wine, one 
Quart of Water, and one Quart of French 
Brandy diftill’d, and ufe it in any malignant 
Diftemper. 
An admirable Poffet-Drink, in a Pleu- 
rifle, or Shortnefs of Breath. 
INFUSE two Ounces of Flax-feed in a 
Pint of clear Pofiet-drink; firfl bruife the 
Seeds. Drink this Quantity at a Draught 
every Morning, and at Night, if very ill. 
It has the fame Virtues with Linfeed Oil; 
but is not fo hard to take. 
For an Inflammation in the Throat. 
INFUSE one large Handful of Cinque- 
foil in a'Quart of Water; let it boil to a 
Pint; flrain it, and fweeten it with Honey 
very fweet, and fwallow twTo or three Spoon- 
fuls often. This, though a iimple Medicine, 
has done great Cures, aud may be rely cl on. 
The Herb is otherwife call’d Five-lead'd 
Grafs. in Phyfick and Surgery, 
For a Cough, and Shortnefs of Breath, 
TAKE eight Ounces of Colts-foot pick’d 
clean from the Stalks - beat it to a per- 
fect Conferve, with four Ounces of Brown 
Sugarcandy, four Ounces of Raifins honed : 
When ’tis very fine, and well mix’d, add 
four Ounces of Conferve of Rofes; then add 
twenty Drops of Spirit of Sulphur, and ten 
Drops of Spirit of Vitriol: Mix it well, and 
take as much as a large Nutmeg, as often as 
you pleafe. I think the Juice of the Colts- 
foot, mix’d with the Sugarcandy, is better 
than the Leaves, without Braining. 
A good Way to make Caudle. 
TO four full Quarts of Water, you may 
put a Pint of whole Oatmeal; let it 
boil very flow for five or fix Hours at leaft j 
then Brain it out, and put to two Quarts, 
three large Blades of Mace, a full Pint and 
a half of White or Rhenifh-wine ; and make 
it fweet to your Taße: And juft as you 
take it off the Fire, flice in a Lemon, from 
which all the White is cut, which is apt, 
by lying long, to make it bitter j juft the 
Yellow of the Peel may be put in. A little 
Salt does very well in Caudle, but is not 
often ufed. 136 
A Colletijon of Receipts 
A very good Purge in a Fever. 
TAKE Sena two Drams, Rhubarb one 
Dram, Tamarinds two Drams; boil 
theie in half a Pint of Water, till two Thirds 
be wafted; to what remains, add half an 
Ounce of Cream of Tartar, fweeten’d with 
one Ounce of Syrup of Succory, or Syrup of 
Rofes folutive; ftrain and drink it at a 
Draught; in the Working, drink clarified 
Whey, rather than Poflet-drink. ’Tis good 
to cool and thin the Blood. 
An Incomparable Drink m a Thirfty 
Fever. 
AN Ounce and a half of Tamarinds, 
three Ounces of Currants, and two 
Ounces of fton’d Raifins, boil’d in three Pints 
of Water, till near one Third be confumed; 
ftrain and drink this, when you are coftive. 
A Draught for a Confumption. 
TAKE Mint, and Red-Rofe Water, of 
each two large Spoonfuls, Sugarcandy 
finely beat, one Ounce; warm thefe together 
wi|di a little grated Nutmeg; pour to it near 
half a Pint of Milk juft warm from the Cow; 
drink this twice a Day, for fix Weeks, in the 
Spring. It has recover’d many from Weak- 
nefs, and faint Sweats. in Phyfick and Surgery, 
137 
An excellent Electuary for a Con- 
fumption. 
TAKE Hore-hound, Harts-tongue. Li- 
ver Wort, Maiden-hair, Agrimony, un- 
fet Hyffop, Germander, and Colts-foot, of 
each one Handful j boil them in a Gallon of 
Spring-water, till half be confirmed; then 
take three Pounds of live Honey, half an 
Ounce of Powder of Elecampane, and an 
Ounce of Powder of Anifeed ; fift them both 
through a Sieve j boil thefe together, till it 
come to the Confluence of an Eledluary 
Take the Quantity of a Nutmeg faffing in the 
Morning, and faff an Hour after it: Take 
the like Quantity at Night, when you go to 
Bed. 
A Poppy-Water for Surfeits. 
BREW ten Gallons of ftrong Ale-wort > 
when ’tis cool, work it with Yeaft, and 
add as many frefli Red Poppies as the Wort 
will conveniently wet, fo that you may ftir 
it daily; let the Poppies infufe in this Wort 
three Days and Nights; then draw it off in 
a Limbeck as quick as you can, till the 
whole is diftill’d off; mix the fmall and 
ftrong together, and take a Glafs at any 
time, with or without Sugar, after a full or 
difgufting Meal. ’Tis not much ftronger A Coließion of Receipts 
than a fimple Water, but has been the only 
Cordial of an infirm Lady, who has ufed it 
ever fince Fifteen, and fhe is now Ninety- 
feven. This of my own Knowledge. 
Another for a Surfeit. 
BO IL a Handful of frefh or dry’d Pop- 
pies in Ale, with an Ounce of Carra- 
way-feeds. bruis’d: Sweeten it, and drink a 
large Draught. If the Stomach it fo fick as 
to difcharge it, repeat it till it does flay, and 
fleep on it. 
A Rich Surfeit Cordial-Water. 
TAKE four Pounds of frefli red Poppies, 
infufe them in four Quarts of Brandy ; 
add to it half a Pound of Dates dic’d, half a 
Pound of Figs dic’d, a Pound of Raifins 
fbned ; Carrawayand Angelica-feeds bruis’d, 
of each one Ounce; Mace, Cinnamon, Cloves, 
and Nutmeg, of each a quarter of an Ounce; 
Marigold-dowers and Balm, of each one 
Handful; Sugarcandy one Pound, hot An- 
gelica and cold, of each one Pint: Steep 
all thefe a Month, ftirring them every Day. 
If you have a convenient Place, let it dand 
in the Sun. in Phyfick and Surgery. 
139 
A wholefome Cordial. 
TAKE one Pound of Gentian-roots 
dic’d, common Dock-roots dic’d, half 
a Pound; Centaury, both Flowers and Leaves, 
of each half a Pound : Put thefe into a great 
Glafs, with one Pound of Poppies; pour upon 
thefe Ingredients fix Quarts of White-wine; 
let it ftand twenty-four Flours to infufe; 
then draw it off in a Limbeck. ’Tis good 
and fafe in any Illnefs of the Stomach. 
For the Gout. 
MA K E a Conferva of Buck-bean, with 
the Weight in Sugar-candy; beat both 
fine, and take as much as a large Nutmeg, 
firfb and lad:; and drink a Tea made of the 
fame Herb, every Morning and Afternoon, 
conflantly, for one whole Year. 
This alone, without any other Medicine, 
made a perfeft Cure in a Perfon that had 
been many Years mod: grievoudy afflided ; 
and is effedual in the Scurvy, or Rheumatick 
Pains. Where the Patient is weak and very 
reftlefs, his bed: to mix a third Part Ftnice 
Treacle in the Conferve they take, when 
going to Red:. 140 
A Collection of Receipts 
A Drink for the Gout. 
iri ARSAPARILLA, eight Ounces; 
Saflafras, China, and Harts-horn Shav- 
ings, of each three Ounces; Angelica-roots, 
three Ounces; Raifins, one Pound, and the 
Roots of Sweet-fmelling Flag, three Ounces ; 
of candy’d Eringo-root, half a Pound : Hang 
thefe in fix Gallons of fmall Ale, when you 
tun it up ; and as foon as ’tis a Fortnight old, 
drink of it conftantly. 
’Tis an incomparable Drink to fweeten 
the .Blood, and correct thofe very (harp Hu- 
mours, that occafion that difmal tormenting 
Diftemper. 
For the Head-ach. 
DRY Rofemary before the Fire, till ’twill 
crumble to a very fine Powder; one Pu- 
gil of Saffron ; and with the Powder of Rote- 
mary and Saffron, made the Yolk of an Egg 
into a ffiff Poultis, and lay it as hot as you can 
endure it, to the Temples. 
For the Stone and Grave!. 
TAKE ofCafiia newly drawn, one Ounce 
and a half; choice Rhubard in Powder, 
a Dram and a half; Cyprus Turpentine well 
wafh’d, feven Drams; fpic’d Diatragacanth, in Phyfick and Surgery. 
one Scruple; Powder of Liquorice, half a 
Dram: Mix it in a good Quantity of Syrup 
of Marfh-mallows: Take the Quantity of a 
Walnut in a Morning fading: Drink a Draught 
of plain Ale Poffet-drink immediately after it: 
Then walk an hour : And after that, drink a 
Pint (if your Stomach will bear it) of White- 
wine Poffet, fweeten’d with Syrup of Marfh- 
mallows. 
Jsf, B. This was the Prefcription of a 
learned Phyfician ; and has been long kept as 
a choice Secret in a very charitable Family, 
who have made numberlefs Experiments of 
it with miraculous Succefs, even to diffolve 
the Stone. 
Another for Stoppage of Water, In 
the Stone* 
npAKE four Spoonfuls of the Juice of 
Parfley in a Pint of White-wine 5 fweeten 
it with Syrup of Marfh-mallows, and (if 
you can) drink the whole Quantity at a 
Draught. 
For the Stone. 
MA K E a very flrong Decoction of Mal- 
lows, thus; put in half a Peck of Leaves 
into one Gallon of Water; let it boil to near 
half the Quantity: Then drain it, and add 
half as many Leaves, and boil it again: A Colleßton of Receipts 
Then add Liquorice, don’d Raifins, and Sy- 
rup of Marfh-mallows, of each two Ounces; 
and drink continually of this Drink: It has 
given Eafe to many in Extremity. Obferve 
to drain it clean, and let it fettle from the 
Thick, before you pour it off. 
For the Stone. 
r|AK E of good White-wine one Pint j 
Fennel, and Parfley-water, of each one 
Pint: Into this Mixture put one Ounce of 
live Wood-lice, well cleanfed, one Lemon 
dic’d thin, and two Ounces of Syrup of 
Marfh-mallows: Put thefe into a Jug to in- 
fufe for five or fix Days: Then drain it out, 
and let the Patient take four Ounces at a 
time, twice a Day. 
For the Scurvy. 
TAKE Scurvy-grafs, Garden-Tanfey, 
Wood-forrel, and Golden-rod, of each 
one Handful; beat thefe Herbs to a Conferve, 
with their Weight in Sugar; add to them an 
Ounce of Powder of Wake Robin: Take as 
much Syrup of Oranges, as will make this 
into an Eledtuary, of which take a Dram 
three times a Day, for fix Weeks together, 
in the Spring; drinking after it the follow- 
ing Drink: In Phyfick and Surgery. 
143 
Take Garden Tanfey, Garden Scurvy- 
grafs, of each fix Handfuls; Buck-bean, 
Water-creffes, Brook-lime, and Wood-forrel, 
of each four Handfuls; the Peel of fix Oranges, 
and one Ounce of Nutmegs bruifed: Infufe 
thefe in two Gallons of new flrong Ale- 
wort; let it work together a Day and a 
Night; then diftil it oft in a cold Still as 
long as it runs good; mix the fmall, and 
drink a Wine-glafs full after every Dofe of 
the Eleßuary. 
This has been taken with great Succefs, 
by People who have been much afflided with 
Scurvy-Pains, and Spots, It has, by con- 
flant taking, cur’d a Rheumatifm. 
For the fame. 
ON E Handful of Garden Tanfey, as much 
Sage, and twice as much Scurvy-grafs, 
fleep’d in two Quarts of White-wine, or 
firong Ale. Drink half a Pint of this, Morn- 
ing and Night. 
For the fame. 
INTO five Gallons of well-brew’d finall 
Ale, put in a Bag one large Handful of 
Fir-tree Tops cut fmall, two Handfuls of 
Scurvy-grafs, as much Water-crefies, one 
Pound of Burdock-root fcrap’d and dic’d.  A Collection of Receipts 
144 
the Juice and Rinds of twelve Seville Oranges $ 
let thefe be put in while the Ale is work- 
ing ; when it has done, flop it down till 
’tis fine; then drink of it for a Month, or 
fix Weeks. 
Ufe the fame for a Dropfy; adding only a 
quarter of a Pound of Multard-feed, and half 
a Pound of Horfe-radifh Root. 
An excellent purging Ale for a Dropfy, 
SENA, four Ounces ; Saffafras, and Tar* 
tar, of each two Ounces; Jalop, and 
Liquorice, of each one Ounce; Rhubarb, 
Coriander, and Anifeed, of each one Ounce; 
Polypodium eight Ounces ; Broom-afhes one 
Quart; and one Ounce of Cloves; put all in 
a Bag, with fome little Weight to fink it: 
Take Scabious, and Agrimony, of each 
three Plandfuls ; of the Roots of Danes- 
wort, one Handful; Raifins of the Sun hon’d, 
onejPound, with a little Ginger : Put thefe 
Ingredients into fweet Ale-wort, when you 
put in your Hops, and let all boil together 
half an Hour;, then pour it Raiding hot on 
your Bag of Drugs: When ’tis cold enough, 
fet it to work with Yeaft: When it has done 
working, hop it up for twelve Days, or a 
Fortnight: Hang the Bag of Drugs in the in Phyfick and Surgery. 
145 
Veffel. Drink a large Glafs of this in the 
Morning, and at Four in the Afternoon, un- 
lefs you find it works too much at firftj 
if fo, leffen your Dofe; but take it daily, 
’till you have taken all. 
For a Dropfy. 
TAKE Broom, and burn it by itfelf, in 
a clean Oven ; fhift the Afhes from the 
Stalks and Coals that are not quite confum’d, 
and put two full Pounds of thefe Afhes into 
a two Quart Bottle ; pour on Old Hock, 
’till the Bottle is up to the Neck; take care 
’tis not too full ; if it has not Room to fer- 
ment, *twill be apt to fplit the Bottle: Di- 
gefl it in hot Allies by the Fire, or in the 
Sun, and fhake it often; when it has flood 
three or four Days, pour off a Quart of the 
clear Lye: If it is not perfectly fine, decant 
again and again, ’till it is fo; fill up your 
Bottle again with Hock, and do as before, 
’till all the Strength of the Afhes be out. 
Drink this firfl, and at Four or Five in the 
Afternoon; continue it for fome time, and 
’twill carry off the Dropfical Humours: 
While you take it, let the Meat you eat be 
dry roafled; and your Drink, flrong Ale or 
Wine. 146 
A Colleßion of Receipts 
For the Dropfy. 
l\/f IX four Ounces of Syrup of Elder- 
berries, with two Ounces of Oil of 
Turpentine; incorporate them well together * 
and take one large Spoonful of this Mixture, 
drd and laid, for a Fortnight. 
Note, That Sea-Lifket, and New Raiflns 
of the Sun (if ,they can be had) eaten con- 
dantly, indead of Suppers, have cur’d that 
Didemper without Phyfick, efpecially if the 
Party can refrain from fmall Liquors. 
For the Jaundice. 
CUT off the Top of a Seville Orange, and 
take out, as well as you can, the mid- 
dle Core'and Seeds, without the Juice; fill 
the Vacancy with Saffron, and lay the Top 
on again; then road it carefully * without 
burning, and throw.it into a Pint of White- 
wine: Drink a quarter of a Pint fading, 
for nine Days: It greatly fweetens and clears 
the Blood. i ■ 
in Pliyfick and Surgery. 
To Sweeten the Blood, in Scurvy, 
Jaundice, or any Pains in the 
Limbs. 
TAKE Schrvy-grafs, Maiden-hjdr, Wild 
Germander, Wood-forrel,, Fumitory, 
of each half a Handful; Wild Mercury one 
Handful; Damafk-Rofes two Handfuls; put 
thefe into two Quarts of clarify *d Whey; 
let all (land ’till ’tk Raiding hot, then ffrain 
it off; and drink half a Pint at, a Draught* 
four or five times in a Day, for a Month or 
five Weeks in the Spring. This is highly 
recommended in the Gout. 
A good Bitter Wine, 
TAK E two Quarts of flrong White-wine* 
infufe in it one Dram of Rhubarb, a 
Dram and half of Gentian Root, Roman 
Wormwood, Tops of Carduus, 
Camomile-flowers, of each three Drains % 
Yellow Peel of Oranges, half an Ounce ? 
Nutmegs, Mace, and Cloves, of each one 
Dram; infufe all thefe two Days and Nights? 
ilrain it, and drink a Glafs failing, and an 
Hour before Dinner and Supper: Add Filings 
of Steel (if ’tis proper) two Ounces, 148 
A Colleßion of Receipts 
A P leaf ant and Safe Medicine, for the 
Yellow Jaundice. 
ROAST a large Lemon, ’till ’tis Toft; 
take care it do not break; cut it and 
fqueeze it (while ’tis very hot) upon a 
Dram of Turmerkk flic’d or grated, and 
half a Dram of Saffron ; pour upon thefe In- 
gredients a Pint of good White-wine; let 
all infufe one Night; and in the Morning 
fatting, take a quarter of a Pint of this Liquor; 
fvveeten it to your Tafte with Sugar-candy; 
or, if your Stomach can bear it, the Sugar- 
candy may be omitted; repeat this for four 
Mornings, or longer, if you have Occafion. 
’Tis for the moft part a certain Cure. 
For the Stone. 
WASH, dry, and very finely powder, 
the inner Skin of Pidgeons Gizzards: 
Take as much as will lie on a Shilling, of this 
Powder, in a Glafs of White-wine. This 
does very often give Eafe in racking Pain. 
Another for the Stone. 
T\RY and powder the Haw-thorn Ber- 
ries, and take as much as will lie on a 
Shilling, in a Glafs of White-wine: This has 
done great Cures, by conftant taking; it m Phyfick and Surgery. 
may be taken in Ale, if you cannot have 
Wine: The Virtue is in the Berry, and has 
been experienc’d, to the great Safe of many 
poor People, in Ale as well as Wine; but 
the laft is beft; and a Poftet-Drink turn’d 
with White-wine, is a propef Vehicle for it; 
taking it fading, or when in Pain. 
An excellent Drink in the Gout or 
Rheumatifm. 
TAK E fix Ounces of SafTafras; Saria- 
parllla, and China, of each four Ounces; 
Liquorice and Anifeeds, of each two Ounces; 
Sage of Virtue, half a Handful; Candy’d 
Eringo-root, two Ounces; Raifins and Figs, 
of each half a Pound : Put all thefe into four 
Quarts of Water; let it infufe over a flow 
Fire, ’till one third is wafted. Strain and 
drink it conftantly, to fweeten the Blood. 
A good Mouth-Water, to he us d Daily 
in the Scurvey. 
r AK E half a Handful of Red-Rofe- 
Leaves, three Ounces of Black-thorn- 
Eark dic’d, a Bit of Allom; boil thefe in a 
Pint of Claret, and as much Water, ’till a 
third is wafted; then put in the Peel of one 
Seville Orange, a Handful of Scurvy-grafs, and 
as much Powder’d Myrrh as will lie on a 
Shilling; ftir all together, and let it boil up; A Colleßipn of Receipts 
then ftrain it, and hold a Mouthful as long 
as you can, once or twice a Day: It fattens 
loofe Teeth, and makes the Gums grow up 
to the Teeth. 
A Gargle for a Sore Throat. 
TAKE Plantain, and Red Rofe Water, 
of each half a Pint; the Whites of 
Eggs beat into Water, four Spoonfuls; Juice 
pf Houfe-leek, frefb beat, four Spoonfuls; as 
much of the Water in which Jews-Ears have 
been boil’d; twenty Drops of Spirit of Vi- 
triol, and an Ounce of Honey of Roles, 
For a Canker in the Mouth or Gums. 
MIX forty Drops of Spirit of Vitriol, in 
an Ounce of Honey of Rofes; keep 
|he fore Place always mold with this Mix- 
ture ; and ’tis a certain Cure. 
A Gargle in the Palfey, 
P U T a large Spoonful of Muftard-feed, 
bruis’d, into a Pint of White-wine; drop 
in Spirit of Vitriol, to make it iharp; and 
ivatti your Mouth often in a Day; hold it 
as long at the Root of your Tongue, as you 
can endure it at a time. in Phyfick arid Surgery. 
Another Gargle m the Pal fey. 
pOUR a Quart of boiling Water. upon a 
A very large Handful of La vender-flowers; 
let it infufe in the Afhes, 'till his very ftrong; 
flrain it, and add a Spoonful of Vinegar, a 
Spoonful of Hungary-Water, and a Spoonful 
of Honey. Wafh your Mouth often with 
this: It is a very good Gargle. 
A conflant Daily Wafli for your Ifeeth, 
TO one Quart of Claret put an Ounce of 
Bole-Armoniack,hal fan Ounce of Myrrh, 
one Dram of Allom, Salt of Vitriol ten 
Grains, an Ounce of Hungary-Water, and 
two Ounces of Honey of Rofes; when thefe 
have Rood in a warm Sun, or near the Fire 
for three Days, let it by to fettle ; and pour a 
Spoonful of it into a Tea-cup of Water, with 
which wafh your Teeth: It preferves them 
found, and makes them white. 
To clean very foul Spotted Teeth. 
MAKE a Skewer very fharp at one 
End, over which wind a Bit of fine 
Rag, tie it on very hard, and cut it very 
fharp, that it may be like a fine Pencil for 
Painting; dip this in Spirit of Salt, take it 
put immediately, and dip it then into a Cup  A Collection of Receipts 
of fair Water, in which hold it for a Mo- 
ment; with this Rag, fo carefully wet, rub 
your Teeth, and take care you do not touch 
your Lips or Gums; have a Cup of cold 
Water ready to wafh your Mouth, that the 
Rag has not been dipp’d in: With this you 
may make any furr’d Teeth as white as Snow; 
but you mufl not ufe it often or carelefsly. 
When they are once thus clean, the Claret- 
wafh will preferve them fo. 
A Mucilage in a Sore Throat. 
TAKE four Drams of Qumce-feed, de- 
cod it in a quarter of a Pint of Rofe or 
Plantain-water, ’till ’tis a ftrong Jelly; add 
a Spoonful of the White of an Egg beat to 
Water; and fweeten it with Syrup of Mul- 
berries or Rafberries, 
To Cure a Cough and Shortnefs of 
Breath. 
AK E Elecampane-roots, and boil them 
very tender, and pulp them fine thro’ 
a Sieve; take their Weight in the Pulp of 
coddled Pippins; if you have a Pound Weight 
of both together, boil it in a Pint and half of 
clarify’d Honey, for half an Hour; then 
take one Ounce of Powder of Liquorice, and 
as much Powder of Anifeeds; mix all well in Phyfick and Surgery, 
together, and take a Dram Morning and 
Night, and in the Afternoon: 'Tis an ex- 
cellent Medicine in an Afthma. 
153 
Another for a Cough. 
ROAST a large Lemon very carefully 
without burning; when ’tis thorough 
hot, cut and fqueeze it into a Cup, upon 
three Ounces of Sugar-candy finely powder’d; 
take a Spoonful whenever your Cough trou- 
bles you: ’Tis as good as ’tis pleafant. 
For the fame. 
TAKE two Ounces of Syrup of Poppies, 
as much Conferva of Red Rofes; mix 
and take one Spoonful for three Nights, when 
going to Reft. 
For the fame, with a Hoarfenefs, 
SYRYP of Jujubes and Althea, of each 
two Ounces, Lohoch Sanans one Ounce; 
Saffron and Water-flag powder’d, of each a 
Scruple: Lick it off a Liquorice-ftick, when 
you cough. A Collection of Receipts 
For a Hoarfenefs. 
TAKE every Night, going to Reft, half 
a Pint of Mum, as warm as you can 
drink it at a Draught, for three Nights to- 
gether. 
For a Hooping Cough, very good* 
TAKE a Quart of Spring-water, put to 
it a large Handful of Chin-cups that 
grow upon Mofs, a large Handful of unfet 
Hyflbp3 boil it to a Pint 5 ftrain it off, and 
fweeten it with Sugar-candy. Let the Child, 
as oft as it coughs, take two Spoonfuls at a 
time. 
For a Cough. 
MAKE a ftrong Tea of Ale-hoof, fweeten 
it with Sugar-candy, pour this upon a 
white Toaft, well rubb’d with Nutmeg, and 
drink it firft and laft. 
For a Confumptive Cough. 
TAKE half a Pound of double-refin’d 
Sugar finely beat and fifted, wet this 
with Orange-flower Water, and boil it up to 
a Candy-height; then ftir in an Ounce of 
Cafiia-Earth finely powder’d. If you love in Phylick and Surgery. 
Perfume, a Grain of Amber-greafe does well; 
drop it in little Cakes ori a Mazarine that 
has been butter’d and wip’d. 
This has cur’d thoie that have fpit Blood, 
A very good Federal Drink jor the 
fame. 
TAKE Qnitch-.grafs-roots, two Ounces, 
Eringo-roots one Ounce, Loris two 
Drams, Harts-horn one Ounce, Railins hon’d 
two Ounces, fix Figs, one Spoonful of Pearl- 
Barley, Colts-foot and Sage of Jerufalem, of 
each one Handful; boil thefe in three Pints 
of Water, ’till a third Part is wafted ; ftrain it, 
and diftblve therein two Drams of Sal-pru- 
nella, and one Ounce of Syrup of Violets. 
Drink a quarter of a Pint often, when you 
pough, or are dry. 
Pills for Shortnels of Breath; 
TA K E a Quarter of an Ounce of Powder 
of Elecampane-root, half an Ounce of 
Powder of Liquorice, as much Flower of 
Brimftone, and Powder of Anifeed, and two 
Ounces of Sugar-candy powder’d; make all 
into Pills with a fufficient Quantity of Tar; 
Take four large Pills when going to Reft; 
This is an incomparable Medicine for an 
AJihma. A Colleß'ion of Receipts 
Another for the Jame. 
HALF a Pint of the Juice of Stinging 
fettles; boil, and Icum it, and mix 
it up with as much clarify’d Honey: Take a 
Spoonful firft and laft. It has done mighty 
Cures. 
For an Afthma. 
TAKE Hyftbp-water, and Poppy-water, 
of each five Ounces: Oxymel of Squils 
three Ounces, Syrup of Maiden-hair one 
Ounce: Take one Spoonful, when you find 
any Difficulty of Breathing. 
A good Drink m a Confumption. 
TAKE of St. John’s-wort, the Great 
Daily-flowers (call’d Ox-eyes) and 
Scabious, of each two Handfuls; boil thefe 
in a Gallon of Spring-water, ’till half be 
wafted ; then ftrain it, and fweeten it with 
clarify’d Honey to your Tafte: Take a quar- 
ter of a Pint of this in half a Pint of New 
Milk; make your Liquor juft fo warm; and 
take it in a Morning, and at Four in the 
Afternoon. 
This Drink is highly recommended, and 
that too upon long Experience. in Phyfick and Surgery. 
A Powder for a Confumption. 
'T' AK E twelve Dozen of the fmallefl 
A Grigs you can get, wipe them very 
clean; bake them in a well-glaz’d Pan all 
Night; fet it into the Oven again, ’till they 
are dry enough to powder j then make them 
into a very fine Powder, and take as much as 
will lie on a Half-Crown, three times a Day, 
drinking with it a Glafs of Old Malaga, or 
Canary. 
’Tis reftorative, and well approv’d by 
many who have try’d it withSuccefs. 
For Sweating in the Night, in a 
Confumption. 
DR IN K a Glafs of Tent, or Old Malaga, 
with a Toaft, every Morning early, 
and deep an Hour after it. 
This is good for Confumptive Perfons, or 
fuch as are weak, in recovering a long Sick- 
nefs. 
For a Shortnefs of Breath. 
' I'A K E Flower of Brimftone, and Ele- 
campane-root finely powder’d, of each 
an equal Quantity; mix this into an Eledluary 
with clarify’d Honey, and take it whenever 
you cough, or find it difficult to breathe. A Collection of Receipts 
For an Aftlima, Incomparable. 
'TAKE Juice of HylTop, juice of Ele- 
campane-rogt, of each one Pound;, boi! 
thefeto.a Syrup, withr double their Weight 
in Honey or Sugar-candy: Take one Spoon- 
ful of this Syrup, in two Spoonfuls of Hyffop- 
water, and one Spoonful of compound Briony- 
water ; Take this three times a Day. 
For a Cough and Shortnefs of Breath. 
HTAKE Elecampane-roots, one Ounce; 
Saffron, a quarter of an Ounce; Ground- 
Ivy and Hyffop, of each one Handful; boil 
this in two Quarts of Water, ’till ’tis above 
half confum’d; ftrain it out, and fweeten it 
with Sugar-candy, and take three Spoonfuls 
often. 
Another for the fame. 
SYRUP of Garlick two Spoonfuls, or the 
Cloves of Garlick preferv’d ; either of 
them very good; but if the Breath be very 
bad, ’tis bell to lofe pine or ten Ounces of 
Blood, if the Patient can bear it, before you 
begin to take fo hot a Medicine. in Phyfick and Surgery. 
Another for the fame, 
T AKE one Spoonful of Linfeed-Oil new 
drawn, Firft and Laft: This is good 
in a Pleurify, or any other Cough; and may 
be us’d fafely at any Age. 
For a Chin-Cough. 
T> RY the Leaves of Box-Tree very well, 
and powder them fmall; and give the 
Child of this fine Powder, in all its Meat 
and Drink, that it can be difguis’d in: ’Tis 
excellent in that Difiemper. 
An admirable Eleduary for a Cough. 
T'AKE Syrup of Here-bound, Ground- 
lvy, and White Poppies, of each one 
Ounce, Crabs-eyes, one Dram, and Sperma- 
ceti, half a Dram; mix and beat thefe very fine, 
and take a little Spoonful, when your Cough 
is troubiefome, and at going to Refi:. 
■ For the Pleurify. 
'“T1 AKE Broom-tops, Dandelion, Red Pop- 
“** pies, and Hyffop, of each two Handfuls 
fared; Flax-feed two Ounces j four, 
Oun’ces of frefh Orange-peel, and nine large; A Colleßion of Receipts 
Balls of frefti Stone-horfe-Dung; to thefe In- 
gredients, put a Gallon of Milk, and diftil it 
in a cold Still: ’Tis an incomparable Water, 
and may be drank freely of. If you think it 
too cold, add a Spoonful of Sack or White- 
wine, in every Glafs. 
Another. 
MAKE a Poftet-Drink pretty clear, 
with fraall Ale and White-wine; and 
to a Quart of that, put three Balls of Horfe- 
dung, and one Ounce of Angelica-feeds; let 
it infufe three Hours; ftrain and drink of- 
ten, half a Pint at a time: This has the 
feme Virtue, and is fooner prepar’d; but ’tis 
fo very naufeous, that many Stomachs can- 
not bear it. 
An excellent Water for the Stone- 
Cholick. 
PU T four Pounds of Haw-berries bruis’d, 
into four Quarts of ftrong White-wine; 
let it fteep twenty-four Hours; then draw 
off, in a cold Still, two Quarts of very ftrong; 
and what runs after, keep by itfelf: A quar- 
ter of a Pint of the Strongeft has given Eafe 
in very bad Fits at once taking; but if it 
comes up, you muft repeat it, hill it does 
ftay. in Phyfick and Surgery. 
For the Cholick. 
SLICE one Ounce of the very bed: Rhu- 
barb you can get, into a Quart of Sack ; 
let it infufc twelve Hours at lead3 then drink 
four large Spoonfuls, and fill your Bottle up 
again: Drink this Quantity once a Day, for 
fix Weeks, or two Months, at lead: When 
your Rhubarb has lod its Virtue, you mud 
put frelh. This has cur’d fome People, who 
could not find Eafe in Opiates, or the Bath: 
It mud be conftantly continued, till the 
Bowels and Blood are ftrengthen’d: It has 
done fuch miraculous Cures, where even 
Laudanum could not, that ’tis impofiible to 
praife it fo much as it deferves. 
I do therefore advife every Perfon fo af- 
flicted, for their own Sakes, to make the 
harmlefs Experiment. 
For the Cholick. 
TAKE a Quart of double-diftill’d Ani- 
feed-water; infufe in it one Ounce of 
Hiera-picra ; flop it very clofe, and keep it 
near a Fire, where it muft ftand fome Days; 
fhake the Glafs twice every Day: Take three 
or four Spoonfuls of this in a Fit, when ’tis 
new ; lefs will ferve after it has ftood a Year 
or two. 
For a Convulfive Cholick. 
TAKE Yellow tranfparent Amber, 
grofly powder’d ; Ginger minc’d 3 mix.  A Colkßion of Receipts 
and fill a Pipe ; fmoke three or four, while 
in Pain, and always going to Red:. 
Another for the Cholick. 
BOIL four Spoonfuls of right good IriJJj 
Ufquebaugh, in half a Pint of Ale, 11 ice 
in a little Ginger, and fweeten with Syrup of 
Rhubarb: This is a pretty certain Cure, and 
feldom fails to give prefent Eafe. 
For the Cholick. 
TAKE the thin Peel that comes off the 
Kernels of a ripe Wallnut, dry’d, and 
beat to Powder; the thin Yellow Peel of 
Orange powder’d; of each a like Quantity: 
Mix it in a Cup of hot Ale, and drink it up. 
A fmall Spoonful of the Powders, mix’d, is 
a Dofe, 
For a Stitch in the Side. 
TAKE Powder of Angelica-feed, and a 
large Acorn dry’d and powder’d, of 
each a like Quantity; drink after it a Glafs of 
Black Cherry Water. 
A Poffet-Drink for a Cough. 
TAKE one Handful of Hylfop, four 
Sprigs of Minth, as much Savoury and 
Angelica, one Handful of don’d Raihns, and 
twelve Figs; infufe all thcfe in three Pints of 
clear Poffet-drink; add, when drain'd, one 
Ounce ,of Syrup of Maiden-hair, as much 
Syrup of Violets; Drink often. Phyfick and Surgery. 
163 
To Cure Deafnefs, 
TAKE clean fine Blade Wool, and dip 
it in Civet, put it into the Ear; as it 
dries, which in a Day or two it will, dip it 
again; and keep it moiflen’d in the Ear for 
three Weeks or a Month. 
TAKE an equal Quantity of good Hun- 
gary Water, and Oil of bitter Almonds; 
beat them together, and drop three Drops in 
the Ears, going to Bed ; flop them with 
Black Wool, and repeat this nine Nights at 
leafl. 
Another. 
Another for a Pain in the Ear. 
THE Juice of Mountain Sage, Oil of 
Fennel, Oil of bitter Almonds, Oil of 
Olives; take an equal Quantity of each, and 
mix them well together ; drop into the pain’d 
Ear three Drops, for three Nights. ’Twill 
eafe and draw out any Impoflhume, if that 
be the Caufe, 
For a Pain in the Ear. 
TAKE half a Pint of Claret, a quarter 
of a Pint of Wine-Vinegar; putin Sage, 
Rue, and Rofemary; let it boil up; put it 
into a new Mug, and hold your Ear clofc, 
fo that the Steam may be fure to go in: As 
it cools, heat it again and again; and when A Colleßion of Receipts 
the Strength is pretty well wafted, wrap your 
Head very warm, and go into Bed. 
For a violent Cholick Pain m the Side. 
MI X an equal Quantity of Spirit of La- 
vender, .Spirit of Sal-Armoniack, and 
Hungary-water j rub it in with a very hot 
Hand, and lay a Flannel on as hot as you 
can bear it. Repeat this often. 
For a Blow, or Hurt m the Eye. 
BEAT the Leaves of Eye-bright with a 
rotten Apple ; lay it on the Eye as a 
Poultis: Repeat it as it grows dry. I think 
the Juice of the Eye-bright is beft. 
A certain Remedy to take Fire out of 
a Burn. 
BEAT an Apple with Sallad Oil, 'till ’tis 
a Poultis pretty foft; bind it on the Part; 
and as it dries, lay on frefh. You muft be 
fure to pare, core, and beat your Apple well, 
for fear of breaking the Skin of the Burn: 
But if the Skin be off, there is not any thing 
in Nature fo fure to take out the Fire. 
An excellent Ointment fora Pain m the 
Side. 
BEAT two Ounces of Cummin-feed very 
fine; fift it, and put to it two Spoonfuls 
of Capon-greafe, and two Spoonfuls of Lin- 
feed Oil; make it hot over the Fire, and in Phyfick and Surgery. 
anoint the Side with it: Dip a Flannel in the 
Ointment, and lay it on as hot as you can 
endure it. 
For a Pleurify and Fever. 
AFTER Bleeding once or twice, as there is 
Occalion, let the Patient take an Ounce 
of Linfeed Oil new drawn; fweeten it with 
Syrup of Lemons; lhake them together ’till 
they mix; and let this Quantity be take every 
four Hours: At going to Reft, let them take 
thirty Grains of Gafcoign Powder, with a com- 
poling Draught. The}' muft forbear Malt 
Drink, and take care they do not catch Cold. 
This has done great Cures, when taken in 
time, and will prevent the Diftemper falling 
upon the Lungs. 
For a Loofenefs. 
TAKE two Drams of Ipecacuana; de- 
cod; it in an equal Quantity of Claret 
and Water; let it boil more than half in half 
away; ftrain it, and add one Spoonful of Oil; 
give it in a Clyfter to the Party afftided. If 
the Patient is weak, or a Child, you muft in- 
fufe lefs of the Root; two Drams being a full 
Quantity fora ftrong Man. 
It has cur’d the moft violent Illnefs of 
that Sort, and was recommended on the Ex- 
perience of a worthy and ingenious PhylL 
cian. 166 
A Colleßion of Receipts 
The heft Way of burning Claret for a 
Loofenefs. 
TAKE a large Quart Bottle, that will 
hold more than a Quart of Wine; put 
to that Quantity half an Ounce of Cinnamon, 
four large Blades of Mace, and a large Nut- 
meg dic’d; put a Cork into the Bottle, to 
keep in the Steam; but don’t flop it clofe or 
hard, for fear of breaking; fet this Bottle of 
Wine and Spice into a Skellet of cold Water, 
and let it fimmer till the Wine is a little 
wafted; fweeten it with Loaf-Sugar, and 
drink often, if the Patient have a cold decay’d 
Stomach, and no Fever. 
For a Loo fericfs. 
TAKE an Ounce of Cinnamon, and as 
much Ginger; dice both fmall, and 
drew it on a Chafing-difti of Coals, over 
which let the Patient fit as long as the Fume 
lads. 
For a Loofenefs. 
TAKE three large Nutmegs, and the 
Weight ot them in Cinnamon; grate 
and beat the Spice extremely fine; make it 
into a moift Pafte with new-laid Eggs, dry 
them in little Cakes, in a Shovel, over a 
gentle Fire : Eat the Bignefsof a Half Crown, 
fir ft and laft, and at four in the Afternoon. in Fhyfick and Surgery. 
Another for a Loofenefs. 
TAKE a Quart of new Milk, and fet It 
on the Fire 'till it boil ; then feum it, 
and let it boil; and fcum it again, as long as 
any Scum riles ; when ’tis almoft cold, to 
the clear Milk, putTwo-penny-worthof Aqua- 
Vitae, and let it Hand: 'Twill jelly, and keep 
(in a cool Veffel and Place) two or three Days, 
It has done great Cures. 
Cinnamon-Water, for a Loofenefs and 
Fever. 
BO IL a Pound of Pearl-Barley, and fix 
Ounces of Plantain-feed, in fix Quarts of 
Water; when both are tender, pour it upon 
eight Ounces of Cinnamon; let it infufe all 
Night, and next Day draw it off in a cold 
Still; let the Patients drink of this as often as 
they pleafe: If they like it fweet, put in dou- 
ble-refin’d Sugar. 
For a Loofenefs and Gripes. 
MIX up twenty Grains of Rhubard, three 
Drops of Oil of Cinnamon, and three 
Drops of Oil of Juniper, in near a Dram of 
good Vefiice Treacle ; make it into a Bolus, 
and take it all over Night. Next Morning, 
in the working, drink warm Poffet-drink, in 
which Mallows have been infus’d. 
This has done great Cures, when the Dif- 
temper has been very dangerous.  A Colleßton of Receipts 
Another for a Loofenefs and Gripes. 
INFUSE a Pound of Poppies, in half a 
Pint of Spirit of Wine; take a large Spoon- 
ful of this Liquor, with fix Drops of Oil of Ju- 
niper, in a Glafs of Black Cherry Water, 
fweeten’d with double-refin’d Sugar. ’Twill 
give Eafe in extreme Pain and Torture. 
Note, You muft mix your Oil with the pow- 
der’d Sugar, before you put it into the Liquor, 
or ’twill fwirn on the Top, and not mix. 
For the fame 
PUT a large Spoonful of good Plantain-feed 
into half a Pint of Spring-water; boil it 
half away, and drain it out; Iweeten it with 
double-refin’d Sugar, and drink it all. 
It often cures at once; but mud be repeat- 
ed, if there be Occafion. 
To help a Hot andCoftive Habit Body* 
PRESERVE green Wallnuts, before the 
Shell is hard ; after they have lain a Day 
and a Night in Water, fird prick’d full of 
Holes; boil and drift the Water often, ’till 
they are tender; dick in each a Bit of can- 
dy ’d Orange Peel, and take their Weight in 
a fweet Lijhon Sugar; boil them up, and take 
two, three, or four of thefe, when going to 
Red. 
They are a gentle, wholefome, and certain 
Purge, in Phyfick and Surgery. 
169 
Another. 
DISTIL a Quantity of Wood-forrel 
Water in the Spring, and fweeten it 
with Syrup of Violets: An Ounce of Syrup 
to a quarter of a Pint of Water, is aDofe for 
any body, and may be fafely taken, even in 
a Fever, or Lying-in: A lefs Quantity for a 
Child. 
Another. 
ROASTED Apples, with Carraway" 
Comfits, eaten conftantly every Night, 
have been the Method of a Gentleman of 
Four-fcore, who has hardly ever taken other 
Phyfick, or omitted this, for Fifty Years, and 
never felt the Gout, or Stone, or any other 
Diftemper incident to old Age. 
Another. 
BOIL a few Mallows in one Porringer of 
Water-gruel; ftrain it out, and inflead 
of Salt, put in a Pugil of Cream of Tartar: 
Let this be your Morning’s Draught. 
Another. 
ONE Spoonful of Syrup of Peach-BloL 
foms, taken in a Glafs of the Water dif- 
tilfd from the Leaves, or in which the Leaves 
and Worm-feed have been decoded, is a mod 
fafe and certain Medicine for the Worms in 
Children. 170 
ADDITIONS to Partl. 
To make Catchup, that will keep good 
Twenty Years, 
BAKE a Gallon of ftrongftaleßeer; 
one Pound of Anchovies, wafli’d, 
and clean’d from the Guts; half an 
Ounce of Mace; half an Ounce of 
Cloves; a quarter of an Ounce of Pepper• 
three large Races of Ginger 5 one Pound of 
Shallots ; one Quart of flap Mufhrooms, well 
rubb’d and pick’d: Boil all tbefe over a flow 
Fire, ’tili’tis half wafted; then ftrain it thro’ 
a Flannel Bag; let it ftand ’till ’tis quite cold; 
then bottle and flop it very clofe. This is 
thought to exceed what is brought from In- 
dia ; and muft be allow’d the moft agreeable 
Relifh, that can be given to Fifti Sauce: One 
Spoonful to a Pint of melted Butter, gives 
Tafte and Colour, above all other Ingredients. 
Note, That the ftronger and ftaler the Beer 
is, the better the Catchup will be. 
To make Catchup of Mufhrooms. 
TAKE a Stew-pan full of the large flap 
Muflarooms, and the Tips of thole you Additions to the Receipts, See. 
wipe for Pickling; fet it on a flow Fire, 
with a Handful of Salt; they will make a 
great deal of Liquor, which you muft ftrain, 
and put to it a quarter of a Pound of Shallots, 
two Cloves of Garlick, fome Pepper, Ginger, 
Cloves, Mace, and a Bay-leaf; boil, and 
feum it very well; when ’tis quite cold, bot- 
tle, and flop it very clofe. 
TAKE a Capon, and parboil it a little; 
bone, and fkin it; then fhred it extreme- 
ly fine; flared alio as fmali, one Pound of Beef- 
fuet; beat a Pound of blanch’d Almonds, with 
fo much Sack, and Orange-flower Water, as 
will keep them from oiling; feafon all with 
Nutmeg, Cloves, and Mace, a little Salt, and 
twice as much fine Sugar, as there is Spice 
and Sait; mix all very well together, and make 
them into little puff-pafle Patties, to bake or 
fry: Before you clofe them, you mull lay 
candy’d Orange, Lemon, and Citron Peel, in 
thin Slices, with Bits of Marrow, and the 
Kernels of Piftachia Nuts. 
Paris Pies. 
Note, That large Chicken does as well as 
Capon, and is an exadt Quantity for half the 
Suet and Almond. 
A Steake Florendine. 
CUT a Neck of Mutton into Steakes, take 
off the Skin, and fome of the Fat at the 
thick End; feafon it with Pepper and Salt; Additions to the Receipts 
put into the Difh one Anchovy fhred fmall, 
a little Nutmeg flic’d thin, and a little 
Thyme fhred fine ; lay in the Steakes, and 
a Pint of Differs, fifty Balls of Forc’d-meat, 
half a Pint of Claret, and as much Water j 
cover the Difh with a Puff-cruft, and bake it. 
Beef A-la-mode, to eat hot. 
TAK E the Round of a Buttock of Beef 
from the Under-fide, let it be about 
three Inches thick; if you like it red, let it 
lie a Day and Night rubb’d over with Salt- 
Petre; when that is done, take off the Fat, 
and chop it with Parfly, Thyme, Sweet- 
marjoram, and a little Onion, (if you like it) 
add to this Pepper, Salt, Cloves, and Mace; 
work it up in Form of Saufages; then cut 
fome fat Bacon into Slips of the fame Thick- 
nefs, and cover it over with the Salt and 
Spice, without the Herbs; cut the Beef into 
Holes, about two Inches diftant from each 
other, and quite thro’ the Beef; fluff into 
one the fpic’d Slips of Bacon, and into the 
other the Forc’d-meat, ’till all are full; ftrew 
Salt all over it; put it into your Stew-pan, 
with half a Pound of Butter; fet it on a quick 
Fire, that it may be brown, and harden on the 
Outfide; turn and flower it, that both Sides 
may be alike; then put half a Pint of Water 
to it, and cover it clofe; put it over a flow 
Fire, that it may flew leifurely feven or eight in Cookery, Sfr. 
173 
Hours; when it grows dry, add a Cup of 
Water or Gravy. The Liquor ’tis ftew’d in, 
if clear’d from Fat, and fhook up with Claret, 
is the Sauce to it; to which you may add 
Mufhrooms, Sweetbreads, Artichoke-bottoms, 
or what you pleafe for Ornaments; but the 
Gravy and Claret are fufficient to make it as 
favoury a Difh as can be eat, and ’tis as good to 
dice cold as eat hot. 
Pan-Puddings, to fry. 
TO a full Pint of Milk, you may put near 
three quarters of a Pound of Flour; fix 
Ounces of Beef-fuet, fhred very fine, and 
lifted thro’ a Cullander; fix Ounces of Cur- 
rants, pick’d, wafb’d, and plump’d 5 a little 
Salt, a little Nutmeg, and a little Sugar, if you 
like it, but they are lighted; without; three or 
four Eggs, beat and drain’d: Mix all well to- 
gether, fry them in a large Quantity of Lard 
or Dripping, and make them little bigger than 
Fritters. 
Potatoe or Par (hip Fritter, 
TAKE two large SpaniJJj or Portugal Po- 
tatoes; boil, peel, and fcrape them; 
beat them with four Eggs, leave out two of 
the Whites, a large Spoonful of Cream, and 
as much Sack as Cream, a little grated Nut- 
meg: Beat all for one Hour, till they arc 
very light, and fry them in a large Quan- 
ty of Lard. The Sauce that is ordered for them, is melted Batter, Sack, and Sugar; 
but Lemon and Sugar give more Quickneifs to 
the Fritter, and are lets apt to difagree with 
the Stomach. Note, That Parfnips are as 
good as Potatoes. 
Additions to the Receipts 
To hod Garden-Things green. 
YO U muft be fure the Water boils, when 
you put in your Peas, Greens, French- 
beans, or Afparagus; when they are in, make 
it boil very faft again; you need not cover 
them, but watch them, and may be affur’d 
they are enough, when they begin to fink to 
the Bottom, provided they have boil’d all the 
time: Take them out as foon as they fink, or 
they immediately change Colour. 
To Pickle Lemons. 
TAKE large Lemons, and grate off a 
little of the yellow Rind; make eight 
Scores in the Peel long-ways; then lay them 
in the Sun, and take care no Rain comes to 
them for fix Weeks, when they will be dry; 
put them into a Jar, when you have fill’d 
them with Muftard-feed; pour Mufiard-leed, 
and White-wine Vinegar over them, with fome 
llic’d Ginger in it; put as much of this Pickle 
as will cover them. 
To Pickle Artichoke-Bottoms. 
TAKE Artichokes, before they are at 
their full Growth; boil them fit to eat. tn Cookery, &c. 
then pull off the Leaves quick, and put the 
Bottoms into cold Water; fhift them twice, 
let them lie twelve Hours in the third Wa- 
ter ; then wipe dry, and put them into Jars, 
and cover them with a Pickle made of White- 
wine, and White-wine Vinegar, one Part Wine, 
two Parts Vinegar; half an Ounce of Mace; 
as much Cloves and Pepper, all whole: Boil 
it up, and let it ftand ’till ’tis cold, before you 
put it to the Bottoms. 
To keep Wallnuts good all the Tear. 
PU T them into a Jar, on a Layer of Sea 
Sand; ftrew Sand again, andfoanother 
Layer of Nuts, ’till 'tis full, and be fare they 
do not touch each other in any of the Layers; 
when you would ufe them, lay them in warm 
Water, fhifting it as it cools, for an Hour; 
then rub them dry, and they will peel well, 
and eat fweet. Lemons will keep thus co- 
ver’d with Sand, longer than any other way 
you can try. 
To keep Goofeberries for Tarts all the 
Tear. 
GATHER them at their full Growth, be- 
fore they turn from the green Look; 
top and tail them; then put them into large- 
mouth’d Bottles; put Corks in the Bottles, 
and* fet them into a Kettle of Water up to 
the Neck; but take care the Cork be not  Additions to the Receipts 
wet; let the Water heat over a flow Fire, 
'till the Goofeberries begin to look white or 
break; fet the Bottle on a Cloth, when they 
come hot out of the Kettle, becaufe ’tis apt 
to break: When they are cold, drive the 
Corks hard in, and pitch them down. 
To keep White-Bullice or Pear-Plumbs. 
GATHER them when full grown, and be- 
fore they turn; pick out the largeft, 
and to the fmall ones, put as much cold Wa- 
ter as will make Liquor to cover the fine 
ones; let thefe boil gently ’till they are foft, 
then drain the Liquor from them, and let it 
ftand ’till ’tis cool enough to bear your Fin- 
ger; then put your large ones into this Pickle, 
’till they are quite cold; then you muft put 
them into large-neck’d Bottles, or fmall Jars, 
and lay Paper, cut fit, upon them, over which 
pour melted Batter, or rather fweet Oil: If 
you are careful in taking it off, this Method 
feldom fails. 
To keep Damafcens for Tarts. 
YOU mull make a Syrup of a Pound and 
half of Sugar, to a Quart of Water; boil 
and fcum it very clear; when cold, put them 
into the Syrup, fet them down on a foft 
Fire, and keep them down in the Syrup, and 
gently ftirring ’till they are fcalding hot; 
then fet them off ’till cold; put them into 
little Pots or Jars, fuch as you can ufe at once; in Phyfick and Surgery. 
for when any of thefe Fruits are expoled to the 
Air, they fpoil in a Day or two, unlefs fuch 
Sweet-meats as you preferve with full Weight 
of Sugar: Cover thefe over as the other, with 
melted Butter or Oil j Beef-fuet is hard, and 
apter to crack at the Edge in Winter. 
MEDICINE. 
Dr. Wadenfieldh Remedy for Lunacy, with 
which a Ferfon of Quality cured Tbreefcore. 
TAKE of Ground-Ivy three large Handfuls 
(bred fmall, boil it in two Quarts of 
White-wine, ’till two Parts in three be cbri- 
fumed. Strain, and add to it fix Ounces of the 
bed Sallad Oil, boil it up to an Ointment; let 
the Patient’s Head be diaved, rub and chafe it 
with the Ointment made warm. Then take 
frefh Herbs, bruifed and applied plaiderwife, 
tying it On the Top of the Head very hard. 
Repeat this every other Day, ten or twelve 
times; give the Patient three Spoonfuls of the 
Juice of Ground-Ivy every Morning fading, 
in a Glafs of Beer for the fird ten Days. 
tfhe Infallible Powder for Shortnefs of Breath* 
efpecially in Young Ladies. 
TAKE of Carraway and Anifeed, each 
one Ounce, Liquorice half an Ounce, 
one large Nutmeg, one Ounce of prepared  Additions to the Receipts 
Steel, and two Ounces of double-refin’d Su- 
gar ; reduce all to a very fine Powder, and 
take as much as will lie on a Shilling, in the 
Morning falling, and a£ five in the After- 
noon, ufing Exercife. 
A Confumptive Syrup. 
TA KE a Score of Shell-Snails, wafhthem 
clean, and crack the Shells, put them 
into a large Jelly-bag, with half a Pound of 
White Sugar-candy beat and ftrew’d among 
them; let this hang twelve Hours at lead:, 
'’till all the Sugar-candy be melted and drop 
out, of which you mud: take a large Tea- 
fpoonful firft and lad;, and whenever your 
Cough is troublefome. This is a quicker and 
more effectual Medicine than Snail-water. 
The Famous French Method for the Bite 
of a Mad Dog. 
TAKE the Leaves of Rue, Vervain, the 
lefier Sage, Plantain, Polypody, Com- 
mon Wormwood, Mint, Motherwort, Balm, 
Betony, St. John’s-wort, and the lefier Cen- 
taury of each an equal Quantity; gather 
thefe in yumy tie them up in little Bundles, 
which are to be wrapp’d up in Papers, and 
hung in the Air where ’tis lhady ; when 
wanted; yon are to pound them fo fine as 
to lift through a Silk or Lawn Sieve. The 
Dole is from two, to three Drams of this 
Powder, with half a Dram of the Powder of in Phyfick and Surgery. 
Vipers-flefh, in a Glafs of good White-wine, 
in a Morning fading, for fifty-two Days to- 
gether ; if the Bite is near the Plead or Face, 
you mud double the Dofe. In this you are 
cautioned againd walking the Wound with 
Water, which contradicts our Englijh Practice 
of going to the Sea for that Purpofe. How- 
ever, fince ’tis neceffary to cleanfe off the 
Foam or Blood, Camphirated Spirit, or Spi- 
rit of Myrrh is better to wadi with : I fet 
down this becaufe highly recommended; but 
am, from late Experience, convinc’d, that 
no Remedy is fo fure, as the Liver of the 
Dog; dry and powder it immediately, and 
give from three to fix Ounces of it, in Wine, 
Syrup, or any way you can bed get the Pa- 
tient to fwallow it. And depend upon it, ’tis 
the bed Medicine yet difcovered for that fad 
Malady. Take the Quantity within twenty- 
four Hours, if podible. 
An outward Application for a Chin- 
Cough. 
MIX an equal Quantity of Spirit of Hart’s 
Horn, and Oil of Amber, not exceed- 
ing half an Ounce at a Time, becaufe, in often 
opening, it decays. With this anoint the 
Palms of the Hands, Pit of the Stomach, and 
Soles of the Feet, for a Month together ; 
and let no Water come nigh any of the Parts 
anointed: The Fingers and Backs of the 
Hands may be wip’d with a wet Cloth.  Addmom to the Receipts 
For St. Anthony’s Fire. 
TAKE one Part fine Spirit or Oil of 
Turpentine,and one Part finely rectify’d 
Spirit of Wine; mix and {hake the Glafs, 
when you ufe it, anointing the Face gently 
with a Feather, or your Finger, not covering 
it. Do it often, and it cures in a Day or two; 
but take care not to come near your Eyes. 
It foftens and heals, tho’ at firfl you think it 
inflames. You may put more or lefs Spirit, 
of Wine, as you like. 
A moft excellent Bitter, not inferior to 
Stoughton’s Drops. 
TAKE two Ounces of Gentian-root, the 
Rinds of nine Oranges, they mull be of 
the larged: right Seville, and par’d very thin, 
two Drams of Saffron, and two Drams of Co- 
chineal ; infufe all in one Quart of Brandy, 
for forty eight Hours, in the hotteft Sun ; 
then philter it thro’ whited-brown Paper: 
After this you may take from twenty Drops 
to a Tea-fpoonful, in Wine, Beer, Tea, or 
any Liquor you like. 
The heft Way to prepare Gum Ammo- 
niacum. 
TO half a Pint of choice Spirit of Wine, 
put one Ounce of Gum Ammoniacum, 
nicely powder’d and fifted; fet it in an hot in Fhyfick and Surgery. 
Sun for fix Weeks, fhaking the Glafs often, 
till within three Days of pouring it off; then 
let it ftand to fettle, and decant it as clear as 
you can, without taking any of the Powder; 
A Tea-fpoonful of this Spirit, with twenty 
Drops of Tintfture of Caftor, in what Sort of 
Liquor you like, gives immediate Relief in 
an Afthma ; four Spoonfuls of Spring-water, 
and two of Sack, are as proper as any. 
An Infufion for the Cure of Melancholy. 
TAKE two Drams of Anifeed, two 
Drams of Myrrh, one Dram of Cochi- 
neal, two Drams of Hiera-picra; infufe all 
in a Quart of White-wine; let it Rand three 
Days, then philter it, and give the Patient 
five Spoonfuls in a Morning falling, and at 
four in the Afternoon, till they have taken 
two Quarts. 
An Infufion for a Dropfy. 
PU T fix Spoonfuls of the Juice of Garlick, 
a Pint of the beft Arrack, with one Dram 
of Cochineal; let it ftand twenty-four Hours, 
then philter it, and give four Spoonfuls twice 
a Day, till the whole be taken. ’Tis a moil 
naufeous Medicine; but has done mighty 
Cures; efpecially when the Throat or Breath 
is much affected by the Diftemper. Additions to the Receipts 
A Prefervative againfl the Peftilence. 
TAKE of Rue, Sage, Mint, Rofemary, 
Wormwood and Lavender, of each one 
Handful; infufc them in a Gallon of the 
bed: White-wine Vinegar, put all into a Stone 
Bottle clofely cover’d and patted; fet the 
Bottle, thus clos’d, upon warm Afhes for 
eight Days together. After which, drain it 
through a Flannel, and pur the Liquor into 
Bottles, and to every Quart put an Ounce of 
Camphire ; then cork the Bottles very clofe, 
and it will keep fome Years, i With this 
Preparation, wafh your Mouth, rub your 
Temples, and your Loins every Day; fnuff 
a little up your Noftriis when you go into 
the Air, and carry about you a Sponge dipt 
in the fame, when you defire to refrefh the 
Smell upon any Occasion, efpecially when 
near to any Place or Perfon that is infeCted. 
From a Phyfician in the Duke of Berwick's 
Army, in the Year 1721, we were told. 
That four Malefactors, who ufed to rob the 
infedted Houfes, &c. had own’d at their Ex- 
ecution, That they preferved themfelves from 
the Contagion by tiling this Medicine only. 
And the Truth having been fince confirmed 
by a Gentleman then prefent, I thought it 
deferv’d a Place here; efpecially fince the 
Ingredients are fo well chefen for that Pur- 
pdfe, as to need no Recommendation but 
the ir own Virtue. in Phyfick and Surgery. 
183 
To cure a Quinfey. 
WHEN Bleeding has fail’d, take a Swal- 
low’s Neft, as whole as you can get it 
downs boil it in Milk kill ,’tis foft; thea 
wrap it in a Cloth, and apply it to the Throat 
as hot as the Patient can bear it. This ex- 
cellent Poultis has very often cured, when 
other Remedies have been ufed to no Effect, 
Another prefent Remedy* 
TA KE frefli Cow’s-dung, mix it well with 
Hog’s Lard over the Fire, apply it by 
way of Poultis as hot as it can be borne; 
fhift it as it cools, and continue it ’till the 
Perfon is eafed. It draws the Humour out- 
ward, and opens the Pafiage of the Gullet. 
An admirable Snuff for the Head. 
TA K E of Sage, Rofemary, Lilies of the 
Valley, the Tops of Sweet-marjoram, 
of each half an Ounce, of Nutmeg, and of 
Afarabacca-roots, each one Dram ; dry them, 
and reduce them to a very fine Powder. 
'The END of the First Part INDEX 
TO Th E 
FIRST PART. 
8%. OR an Afthma 
il Page 15 6 
| -Another for an 
$ Afthma 158 
* Additions to 
Part I. 170 
For St. Anthony’; Fire 180 
B. 
To Broil Pid,'g.eons whole 17 
‘To Boi! a Turkey any Fowl\ 
with Oifer Sauce -< 37 
To make Black- Caps,//;-? />*/? 
5 8 
7? make very good Barley 
Grufl ' 62 
The Nuns Bilket 79 
An excellent Bailam 105 
French King’s Dal ft m 127 
For the Piling of a Ad ad Dog 
128 
A certain Remedy to take Fire 
out of a Burn 1 64 
Beef Alamode, to eat hot 17 2 
To Boil Garden Things green 
'74- 
176 
A famous French Method for 
Bite of a Mad Dog 178 
An excellent Bitter, not infe- 
rior to StoughtonDrops 
180 
To Collar Beef 14 
To make French Cutlets ibid. 
To Collar a Breajl of Mut- 
ton to eat hot \ 6 
To Collar a Pig 19 
To make Veal Cutlets 20 
To Collar a Breajl of Veal to 
eat hot 28 
Cuftards, very good 49 
Orange Cheefe Cakes ibid. 
A Cheefe Cake without Curd 
5° 
Another with Curd ibid. 
A Cuftard Sack Pojfet 5 2 
Almond Cream 59 
Orange Cream ibid. 
A very rich Almond Cream to 
jelly ibid. 
Pijtachia Cream 6r 
To make Fry’d Cream ibid. 
To improve Cyder, and make 
it pe fedlly fine 91 
To 
c. INDEX. 
To make thick fquare Cream- 
Cheefe, Newport 62 
A good Cere-cloth 122 
Orange Chips 67 
Apricot Chips 68 
Cakes of Orange Flowers 70. 
Conferve of Rofes ibid. 
To Candy any Sort of Flowers 
7* 
A good Sort of Portugal Cakes 
72 
A Carraway-Cake without 
Yeafi 73 
To make Stone Cream 74 
To make Cracknels ibid. 
A very good Seed Cake 75 
An extraordinary P lumh Cake 
77 
Feeing for the Cake ibid. 
Ratafia Cakes 79 
Avery nV/»CherryCordial97 
For Convulfions or Vertigo 
117 
A Cold Caudle in a Fever 
13 1 
For a Cough and Shortnefs 
of Breath 135 
A good way to make Caudle 
ibid. 
Awholefome Cordial 139 
For a Canker in the Mouth or 
Gums 150 
To cure a Cough and Short- 
nefs of Breath 152 
Another for a Cough 15 3 
For the fame ibid. 
For the fame vAth a Hoarfe- 
nefs ibid. 
For a Whooping Cough 154 
For a Cough ibid. 
For a Confumptive Cough 
ibid. 
A very good Pefloral Drink 
for the fame 155 
For a Cough and Shortnefs of 
Breath 158 
Another for the fame ibid. 
Another for the fame 159 
For a Chin-Cough ibid. 
For the Cholick 161 
For the fame ibid. 
For Convulfi veCholick ibid. 
Another far /&» Cholick 162 
For the fame ibid. 
For a violent Cholick Pain 
in the Side 164 
Outward Application for a 
Chin-cough 169 
To make Catchup that will 
lafi good 20 Tears 170 
To make Catchup of Mufh- 
rooms ibid. 
D. 
To Drefs a Turbet, or any 
Difi) of Fijh 17 
To make Dutch Beef 21 
To Drefs Hogs Feet and Ears 
28 
A Drink for any inward 
Bruife or Wound 104 
A Drink for the Evil 108 
A Drink for the King's-Evil 
and Cancer ibid. 
A mofi excellent Drink for 
the King's-Evil in the Eyes 
121 
The RicPetty Drink 129 
A cooling Drink in a Fever 
or Pleurify 130 
Another Drink in a Fever 
ibid. 
Another Drink 131 
Another Sort ibid. 
An incomparable Drink in a 
thirfiy Fever 1 3 6 
A Draught for a Con func- 
tion ibid. INDEX. 
A Drink for the Gout 140 
An excellent purging Ale for 
a Dropfy 144 
For a Dropfy 145 
For a Dropfy 146 
A Drink in the Gout or 
' Rheumatifm 149 
A good Drink in a Confump- 
tion 156 
To cure Deafnefs 163 
Another ibid. 
Another for a Pain in the 
Ear ibid. 
Another for the fame. ibid. 
To keep Damafceris for Tarts 
• 176 
Infufm for a Dropfy 181 
E. 
AnYXtCimxy for a Confump- 
tion 137 
An admirable Electuary for 
a Cough 159 
For a Blow or Hurt in the 
Eye 164 
F. 
To Fricafly Chickens or 
Sweetbreads 2 2 
Another for the fame ibid. 
To Force a Leg of Lamb 24 
To F ryOyflers for Garnifofor 
Fi/h or Hajib 3 2 
To make good Forc’d-Meat 
for any Vfe 41 
A pretty Sort of Flummery 
63 
To make Hart' s-horn Flum- 
mery ibid. 
To make good Fritters 80 
ASpanijh Potatoe or Parfnip 
Fritter. 173 
G. 
Thick Ginger-bread 72 
For the Gout 139 
' A Gargle for a Sore Throat 
15° 
A Gargle in the Palfy ibid. 
Another Gargle in the Palfy 
151 
io keep Goofeberries dll the 
Tear 175 
Beji way to prepare Gum 
Ammoniacum 180 
H. 
To Hafh a Calf’s-Head 27 
For the Head-ach 140 
For a Hoarfenefs 154 
To Help a Hot and Cojlive 
Habit of Body 16 8 
Another r 
Another ibid. 
Another ibid. 
Another ibid. 
J. 
Harfs-horn or Calf s-foot 
Jelly, the hef way 56 
To make Almondnet or white 
Jelly 57 
Jelly of Currants 67 
Godlin or Pippin Jelly 82 
For an Inflammation in the 
Throat 134 
For the Jaundice 146 
Apleafant and fafe Medicine 
L. 
To make Lobfter-Loaves 26 
Lemon befway 58 
Lemon- Cakes 66 
For a Loofenefs 165 
The bejiway of burning Claret 
for a Loofenefs ibid. 
For a Loofenefs ibid. 
Anotherfor a Loofenefs ibid. 
Another for the fame \67 I N D E X. 
Cinnamon Waterfor 
nefs and Fever ibid. 
For a Loofenels and Gripes 
ibid. 
Another for a Loofenefs and 
Gripes 168 
For the fame ibid. 
Dr.WzdcnfaU’sßemedyfor 
Lunacy, &c. 177 
M 
T1 make Orange Marmalade 
66 
White Mead 89 
Strong Mead 9 z 
Infufton to cure Melancholy 
181 
O 
An Oil for any Bruife or 
Wound 106 
An Ointment for Swellings 
in the King's Evil 109 
An Ointment/or the Evil or 
Rickets 11 o 
The Smallage Ointment 123 
An Ointment good for any 
Ach or Swelling in Man or 
Beajl 124 
An Ointment fora Burn 13 2 
An Ointment which is a cer- 
tain Cure for any Scabs, 
Pimplesj or old inveterate 
Itch 126 
An incomparable Ointment 
for a Strain, Weaknefs, or 
Shrinking in the Nerves 127 
An Ointment for a Back of 
a Child 129 
An excellent Ointment for a 
Pain in the Side 164 
P 
Patties for a Dijh of Fijh 18 
To Pickle Pork 19 
The be ft way to Pot Beef 2 5 
To make a Potatoe Pie 30 
A Sweet Pie, which may be 
made of young Lamb or 
Chickens 32 
To make a Hog-meat Pie 35 
To make Lobjier Pies 37 
To Pot Neats-Tongues, a bet- 
ter iv ay than drying them 3 9 
To Pot Salmon as at New- 
caftle 40 
To Pickle Mackarel, call'd 
Caveach ibid. 
To Pot Lamprey 42 
y/Weftphalia Ham Pie ibid. 
To Pickle Codlins like Mango 
ibid. 
To Pickle Wallnuts 43 
To Pickle Mujhrooms 44 
To Pickle Neats-Tongues 47 
To Pickle Pigeons ibid. 
To Pickle Smelts 46 
To Pickle Oijlers ibid. 
An Apple Pudding to Bake 
47 
The befOrangePuddingthat 
ever was tajied ibid. 
A Rice Pudding 48 
White Hog's Pudding ibid. 
A Neat's Foot Pudding 49 
Thin Cream Pancakes, call'd 
a Lpuire of Paper 5 1 
An Almond Pudding ibid. 
Orange Pudding 52, 
Cheefe-curd Pudding 53 
To snake Hog's Puddings 54 
Liver Pudd ings very good 5 7 INDEX. 
A Sagoe-Pudding 55 
An (Jrangi?-Pofl’et 60 
Panada for a ftk or weak 
Stomach 65 
To P refer ve Apricots in 
Jelly 68 
Prawlins or Fry'd Almonds 
69 
To Preferve Orange-flowers 
ibid. 
A Powder for Dlgeflion 71 
An excellent Plumb-Pud- 
ding 74 
Egg Minc'd- Pyes 76 
Lemon or Chocolate-Puffs 78 
Almond Puffs 1 ibid. 
Pancakes, very good 80 
To Preferve Golden-Pippins 
the befi way 82 
To make Milk-Punch 91 
The Red Powder for Fevers, 
Smallpox, or Surfeits 113 
Gafcoign Powder, a good 
fort ,for the fame Ufes 114 
A very good Powder for a 
Dizzinefs in the Head, 
and to prevent Apopleflick 
Fits 115 
A Powder to flop a Hickup 
in Man, Woman3 or Child 
ibid. 
An excellent Powderfor Con- 
vulfion Fits ibid. 
Powder for Digejiion 116 
A very good Plaifter for a 
Stomach fore with Cough- 
ing 123 
Plaifters for a Fever 124 
A very goodVo\x\i\s for a fore 
Brea ft 12 6 
A Poflet-drink to be taken 
before the Fit of an Agues 3 3 
An admirable Poflet-drink in 
a Pleurify} or Shortnefs of 
Breath 134, 
A very good Purge in a Fe- 
ver 136 
Pills for Shortnefs of Breath 
*55 
Another for the fame 15 6 
Powder for Confumption 15 7 
For the Pleurify 159 
Another jfio 
A Polfct-drink for a Cough 
162 
For a Pleurify and Fever 165 
Paris Pies 171 
Pan Puddings to fry 173 
To Pickle Lemons 174 
To Pickle Artichoak Bottoms 
ibid. 
Infallible Powder for Short- 
nefs of Breath, efpecially 
in young Ladies 177 
A Prefetvacive againfi the 
Peftilence 18a 
a 
To cure a Quinfy 183 
Anotherprefent Remedy ibid. 
R 
To Roaft a Calf's-Head 24 
To Roaft a Breaji of Pork 27 
To make Ratafia 92 
A prefent Remedy for Con- 
vulfton Fits 116 
Another for the fame 117 
S 
A Green Peas Soup, without 
Meat 9 
A very good Soup 10 
A very good Peas Soup 11 INDEX. 
Grdtv-fjh or Prawn Soup 
ibid. 
Peas Soup for Lent or any 
Fading Day 12 
A Meat Soup * 3 
To Stew Pigeons * 6 
To Stew a Hare 23 
To make Stove Veal 29 
To Stew Carp 30 
Good Saucefor boil'd Rabbits 
31 
A pretty Sau cefor Woodcocks, 
or any wild Foivl 3 2 
To Stew Herrings 33 
To make Saufages 34 
Scotch -Lollops, a good way 
35 
To Stew Oijlers 36 
To Stew a Rump of Beef 41 
To Stew Golden Pippins 5 6 
AWhipt Syllabub extraordi- 
nary 64 
To make Sagoe 65 
To make Salep ibid. 
Spirit of Clary 96 
Spirit of Carraways ibid. 
A Salve for the King’s-Evil 
106 
For a Strain no 
A Syrup for Convulfion Fits 
117 
An incomparable Salvefor the 
Eyes ibid. 
Sear-cloth, See Cere 
For the Stone and Gravel 
140 
For Stoppage of Water in the 
Stone 141 
For the Stone ibid. 
Another for the Stone 142 
For the Scurvy ibid. 
For the fame 143 
For the fame ibid. 
To Sweeten the Blood m 
Scurvy, Jaundice, or any 
Pains in the Limbs 147 
For the Stone 148 
Another for the Stone ibid. 
For Sweating in the Night, 
in a Confumption 15 7 
For Shortnefs of Breath ibid. 
For a Stich in the Side 16z 
A Steake Florentine 171 
A Confumptive Syrup 17S 
An admirable Snuff for the 
Head 183 
T. 
A very good Tan fy 54 
ASpinage Tart very good 81 
An Almond Tart very good ib. 
To give certain Eafe in the 
Tooth-ach 123 
A conjlant daily Wajh for the 
Teeth 151 
To clean very foul fpotted 
Teeth ibid. 
A Mucilage for afore Throat 
152 
W. 
TflflwfoWeftphalia 8 
Wafers 72 
The London Wigs 76 
The right Dutch Wafer 7 8 
To make Raifin Elder Wine 
. *3 
Another Very wholefome ibid. 
Quince Wine 84 
Orange-Wine 
Birch-Wmc9 as made in 
Suffex ibid. 
Black Cherry-Wine 86 
Wine 87 
Cherry-Wine, as in Kent 
• ibidn Rajberry Wine 8 8 
Apricot Wine 89 
Damafcen Wine 90 
Cow flip orMarigoldWinc ib. 
Goofeberry Wine 92 
Elder-flower Wine 9 3 
Cinnamon Water 94 
A cordial Orange Water 95 
Citron Water ibid. 
A cordial Black Cherry Wa- 
ter 97 
A Strong Pal fey Water 99 
life of that Water 101 
A fecond Palfey Witer 1 o 2 
A very good Snail Water for 
a Confumption ibid. 
A good Water for the Spleen 
103 
AgoodWzterfor the Stone ib. 
A Milk Water for Cancer or 
King's-Evil 109 
For Worms 111 
For the fame ibid. 
For the fame ibid. 
For the fame 112 
For the fame, well recom- 
mended 113 
A Jlrong Milk Water 11S 
I N D E X. 
The Barley Cinnamon Wattt 
ibid. 
Walnut Water 119 
A very good Snail Water ibid. 
A good Milk Water for Sur- 
feits or Worms 120 
Strong Elder-berry Water ib. 
A cordial Mint Water ibid. 
A good Milk W atcr 121 
Another Milk Water ibid. 
Walnut in Agues 
or Fevers 132 
excellent Snail Water in 
a Confumption ibid. 
A good Epidemic Water 133 
A Poppy Water for Surfeits 
137 
Another for a Surfeit 13 8 
A rich Surfeit cordial Water 
ibid. 
A good bitter Wine 147 
A good Mouth Water to be 
us'd daily in the Scurvy 
149 
An excellent Water for the 
Stone Cholick 160 
To keep Walnuts good all the 
Tear 175 
FINIS. A 
COLLECTION 
O F 
RECEIPTS 
I N 
Cookery, 
Phyfick and Surgery 
PART 11. 
CONTAINING LIKEWISE 
A great Number of Excellent Receipts, for Preferving 
and Conferving of Sweet-Meats, &c. 
Several Hands. 
The S I X T H EDITION. 
LONDON, 
Printed for the Executrix of Mary ICettilby; 
and fold by W. Parker, at the King’s Head 
in St. Paul's Church yard. 
MDCCXLVI. A 
COLLECTION 
O F 
RECEIPTS 
I N 
COOKERY, &c 
PART 11. 
To make Plumb-Porridge. 
HOIL a large Leg of Beef to 
|. Rags, and make as much Broth 
as will jelly when cold; when 
'tis enough, drain it; let it Rand 
to be cold, that you may take off 
all the Fat, then put it over the Fire again; 
and to every Gallon of Broth, put near a 
Pound of Currants, and half a Pound of 
Railins, clean walk’d and pick’d: Stew alfo 
two Pounds of Prunes, and when they are A Collection of Receipts 
plump d, take op-t the tairelt to put in whole, 
and pulp the reft thro’ a Cullender, and wa£h 
the Stone and Skins clean with feme of the 
Broth ; take alfo the Crumb of a Penny 
white I oaf grated, to every Gallon ; and to 
four Gallons, you may put about two Nut- 
megs, the Weight of that in Cloves and Mace, 
and the Weight of all in Cinnamon; let all 
the Spice be finely beat and grated; add Salt 
and Sugar to your Tafte ; when the Fruit is 
plump, ’tis enough ; but juft before you take 
it from the Fire, fqueeze in the Juice of four 
or five Lemons, and throw in the Peel of 
two; four Gallons will require a Quart of 
Claret, and a Pint of Sack, which muft be 
put in with the Fruit. 
To make Calvcs-Foot Broth. 
BOIL your Feet in as much Water as will 
make a good Jelly; when ’tis enough, 
It rain it, and fet the Liquor on the Fire again, 
with two or three Blades of Mace; if ’tis two 
Quarts, about half a Pint of Sack, half a 
Pound of Currants, clean wafh’d, and pick’d; 
when they are plump, beat up the Yolks of 
two Eggs, and mix them with a little of the 
cool Liquor; fo thicken it with great Care, 
over a gentle Fire, put Salt and Sugar to 
your Tafle, and ftir in a Bit of Butter; a 
little befoie you take it off the Fire, put in in Cookery, &fc, 
the Juice and Peel of a frefli Lemon: This* 
tho’ old-falhion’d, is a pretty Supper-Difh. 
Calves-Feet, another Way, 
BOIL two Calves-Feet, a Bit of Veal, a 
Bit of Beef, and the Bottom of a white 
Loaf; add no Seafoning, but two or three 
Blades of Mace, a diced Nutmeg, and fome 
Salt; have fome boil’d Rice to dir in after 
you have drain’d it from the Bones and 
Skins; put a boil’d Chicken in the middle, 
and Sippits in the Difli. This is very nou- 
rifliing, and lefs oftenfive to weak Stomachs, 
than any Soup that is made. 
To Drefs a Cod's Head. 
WHEN you have wafh’d and pick’d It 
extremely clean, tie it uptight with a 
broad Filleting, that it may keep together, 
and take out as whole as his poffible; let 
the Liquor you boil it in, be one Pint of Vine- 
gar, and the refb Water, enough to cover it; 
put into this three Onions quarter’d, fome 
whole Pepper, Mace, and Sweet-herbs; and 
when it boils, throw in a Handful of Salt; 
his apt to difcolour it, if put in at firft ; 
when his clean Icumm’d, and tades well of 
the Spice, put in the Head, let it fimmer 
at lead half an Hour; then take it out, and 
place it on your Difh, over a hot Chafing-dhh A Collection of Receipts 
of Coals; that it may be fare to drain very 
dry, prick the Eyes, and other Parts of the 
Head, to let out the Liquor, and foak up all 
with a Sponge; the Sauce mu ft be made 
with a Pint of White-wine, almofl; as much 
Water, fix or eight Anchovies, a large Onion, 
a Nutmeg, four or five Blades of Mace, fome 
whole Pepper, and a Bit of Lemon-peel and 
Horfe-radilh, if you like it; when the An- 
chovies are diflolv’d, flrain it, and add the 
Liver of the Cod bruis’d, the Body of a 
Lobfler, and at leaft a Pound of extraordi- 
nary Butter; work a little Flour with a Bit 
of the Butter, that it may mix, and be all 
of a Colour; let the laft thing be the Juice 
of a Lemon or Vinegar, the reft of the Lob- 
Rer cut in Dice, fome Shrimps and Oiflers 
fry’d and fealded, and fry’d flattifla round the 
Head. 
To Bred Chickens. 
LE T your Chickens be very fat, flit them 
down the Back, and feafon them with 
bait and Pepper, lay them on a very clear 
Fire, and at a great Diftance, and let the 
Infide lie next the Fire, that the flefhy Side 
be not fcorch’d or difcolour’d; when they 
are half done, you may turn them often, 
and bafte them mightily; ftrew on fome 
Rafpings of a French Roll; that it may be 
crifp, it miift be finely grated; fhred Parfley, in Cookery, &c. 
and melted Butter, is a good and a ready 
Sauce: But I am ordered to fet down what 
follows as extraordinary; take a large Hand- 
ful of Sorrel, dip it in fcalding Water, then 
drain it, and have ready half a Pint of flrong 
Broth or Gravy, a Shallot flared fmail, a little 
Thyme, a little Parfley, a Bit of burnt Butter 
to thicken it; lay the Sorrel in Heaps, and 
pour the Sauce over it: Garnifli with lliced 
Lemon. 
To Sievj Wild-Fowl. 
HALF roafl them, and cut them in 
Pieces, fet them over a Chafing-difli of 
Coals, with half a Pint of Claret, as much 
good Gravy, which mull be firft boil’d and 
feafon’d with Shallot and Spice; let it flew in 
this Liquor, ’till ’tis high colour’d and well 
mix’d, and they eat better than off the Spit. 
A good Gravy, to keep ready for any 
Ufe. 
BURN an Ounce of Butter in your Fry- 
ing-pan, but always take care to do it 
at fuch a Diftance from the Firs, that as 
you flrew in the Flour to the Butter, it 
maybe brown, but not black; put to it two 
Pounds of coarfe lean Beef, a Quart of Wa- 
ter, .and half a Pint of Wine, Red or White,  £ Coließton of Receipts 
as you like the Colour ; put three Anchovies 
two Shallots, fome whole Pepper, Cloves 
and Mace, three or four Mufnrooms, or as 
many pickled Wallnuts, let it dew gently 
near an Hour, then drain it; ’twill keep 
fome Time, and is proper for any favoury 
Didi. 
To Roafi Pike or Mackarel. 
rpAKE one large Pike, or four large 
Mackarel, draw and wadi them clean, 
make the Seafoning of four Anchovies, a Pint 
of Oyders, or Shrimps, Nutmegs, Cloves and 
Mace, a little Parfley, an Onion, or Shallot, if 
you like it; Hired and grate all thefe very fmall, 
and mix it up with full half a Pound of good 
Butter- fill the Bellies of the Fidi with this 
Seafoning, and drew fome on the Outfide of 
them; with flat large Skewers and a broad 
Tape, tie them on to the Spit, bade it as it 
roads with Claret or Butter (I prefer the' lad); 
let your Sauce be Wine, Oyder-Liquor, 
Anchovy, Spice, Butter, and Vinegar, which 
is always to be the lad Ingredient; when you 
dir in your Butter, take Care you dir in no 
more Flour than will make it mix well, be- 
cause the Seafoning thickens it. in Cookery, &c. 
199 
To Roafl a Haunch of Venifon. 
MAKE up a fubftantial Fire before you 
lay it down, then bade and flour it, 
and with very fine Skewers fallen a Piece of 
Veal-Cawl over the fat Part; if that cannot 
be had, the White of an Egg, or Paper well 
butter’d will ferve. A Haunch of 12 Pounds 
weight will take up three full Flours to be 
well foak’d: Your Sauce mud be Gravy, 
with a great deal of Claret in it; the fashion- 
able fweet Sauce, is Jelly of Currants made 
hot. What was formerly ufed, was a Pap- 
Sauce made of white Bread boil’d in Claret, 
with a large Stick of Cinnamon, and when 
boil’d ’till fmooth, take out the Cinnamon, 
and add Sugar. It is difficult to give general 
Rules about Reading and Boiling, becaufe 
Cooks are apt to negleCt a Fire, and not mind 
the Didance, that it may neither fcorch nor 
pawl; but as to Time, I will venture to fay, 
that, allowing a quarter of an Hour to every 
Pound of Meat, at a deady Fire, your Ex- 
pectations ffiall hardly ever fail, from a Fowl 
to a Sirloin of the larged Ox. And the fame 
Method may be followed in Boiling. 200 
A Colleßion of Receipts 
To Roafl Eels. 
SKIN and wafh the finefl large Eels you 
can get, cut them in three, four, or five 
Pieces, according as they are for Size; make 
a Seafoning of grated Nutmeg, beaten Pep- 
per and Salt, a little Thyme and Sage, a little 
Lemon-peel, the Crumb of white Bread j 
let all thefe be finely grated and fhred, and 
flrew’d on the Eels, flick them crofs each 
other on Skewers, and tie the Skewers to 
your Spit, and let them roafl ’till they begin 
to crack, and are white at the Bone: Befure 
to bade them well, as they roafl; melted 
Butter and Juice of Lemon is the bell; Sauce, 
becaufe the Seafoning gives them as good a 
Relifh as they can have : They fry or broil, a$ 
well as roafl, fo feafon’d. 
A Sweet Saufe for BoiFd Mutton, 
very good 
TAKE a quarter of a Pint of the Broth 
your Mutton was boil’d in, put to it four 
Spoonfuls of the Pickle of Capers or Sanv 
phire, fet it on the Fire to boil; then fhred 
a Carrot, which has been firfl boil’d tender, 
and four Spoonfuls of Capers or Samphire 
fhred ; Put this into the Liquor; when it 
boils, ilir in four Ounces of Putter, and fhake hi Cookery, &fc\ 
a very little Flour, fweeten it? and pour it 
over the Meat: ’Tis a grateful, tho’ old- 
faftion’d Sauce. 
To make a Pajiy of Beef or Mutton, as 
good as Venifon. 
BONE a fmall Rump, or a Piece of a 
Sirloin of Beef; or, if you like Mutton 
better, let it be a Loin or a Shoulder of Mut- 
ton, but Beef is bed; when your Meat is 
boned, beat it very well with your Rolling- 
Pin, then rub ten Pounds of this Meat with 
four Ounces of Sugar, and let it lie twenty- 
four Hours, then wipe it very clean, or waft 
it off with a Glafs of Claret, and feafon it 
high with Pepper, Nutmeg, and Salt; lay it 
in your Cruft, and cover fo much Meat 
with full two Pounds of Butter; put on the 
Cruft, and bake it as much as Venifon; fet 
the Bones into the Oven, with no more Wa- 
ter than will cover them, that you may 
have a little good Gravy, to put into the 
Pafty, if it wants it when drawn. Let no 
one diflike the laying it in Sugar, ’till they 
have try’d it, for how prepofterous an In- 
gredient foever it may feem in a favoury Pie, 
I mud beg Leave to affure the Reader, that 
nothing gives fo certain a Shortnefs and 
Tendernefs to the Meat, as Sugar; and, if 
carefully wafted or wiped off, it leaves a 
Delicacy that is equal to Venifon, And fmce 202 
A Colleßlon of Receipts 
I have Occafion to mention Sugar, ’tis my 
Opinion, that in our common EngliJJj Bacon, 
’tis as effe<ffual in the Cure of it as Salt; and 
whereas abundance of Salt makes it hard and 
dry, the Addition of Sugar gives a Tender- 
nefs almoft equal to right Weftphalia, and pre- 
ferves it good all the Year, with half the Quan- 
tity of Salt we formerly ufed. 
A Shrimp Pie. 
TAKE a Quart of Shrimps, clean pick’d 
from the Shells; if they are very fait 
in the boiling, feafon them only with a little 
Cloves and Mace, but if they want Salt, 
fhred two or three Anchovies very fine, and 
mix them with the Spice, and feafon the 
Shrimps; you may make a good Cruft, be- 
caufe they don’t want much baking; put a 
pretty deal of Butter over and under them, 
one Glafs of White-wine,, and fet it in the 
Oven ; Where Shrimps are to be had, this is 
not an expenfive, but a very delicious Difh. 
A Hare Pie. 
BONE the Hare, and (bred the Meat 
final!, take almoft the Weight in frefh 
Beef-fuet, {bred that fmall then too, beat both 
in a Marble Mortar, ’till ’tis fo finely mix’d you 
cannot difcover the Meat from the Suet; if in Cookery, &*c. 
203 
the Hare was large, ’twill take up two Ounces 
of Salt, two fmall Nutmegs, their Weight in 
Cloves and Mace, and add alfo a little fine 
Pepper j mix the Spice well with the Meat, and 
put it into a good Cruft and bake it; ’tisgood 
hot or cold. 
A very pretty Cruft for Tarts. 
TAKE three Eggs and beat them well 
together, put to them three Spoonfuls 
of cold Water, then break in a Pound of 
Batter ; while you are working it all together, 
let fome Flour be fhak’d in, and work it 
together, ftill ftrewing in more Flour, ’till 
his a pretty ftiff Pafte, then roul it out for 
Tarts; it keeps crifper and longer than Puff- 
Cruft for moft Ufes. 
A Green-Goofe Pie. 
TAKE two fat Green-Geefe, bone them, 
and feafon them pretty high, with Nut- 
megs, Cloves, Mace, Pepper and Salt, and, 
if you like it, two whole Onions; lay them 
upon each other, and fill the Sides, and cover 
them with Butter: Let them be well bak’d, 
and they eat delicately hot or cold. 204 
A Collection of Receipts 
To Pot Clie&ire-'Cheefe. 
r-Jp A K E three Pounds of Chefhire-Cheefe, 
and put it into a Mortar, with half a 
Pound of the heft fredi Butter you can get; 
pound them together, and in the beating, add 
a Glafs or two of rich Canary, and half an 
Ounce of Mace, fo finely beat and lifted that 
it may not be difcern’d ; when all is extreme- 
ly well mix’d, prefs it hard down into a Gal- 
lipot, cover it with melted Butter, and keep 
it cool; a Slice of this exceeds all the Cream 
Cheefes that can poilibly be made, and is ge- 
nerally more acceptable. 
To make a Cold Hafh, or Sallid- 
Magundy. 
TAK E a cold Turkey, two cold Chickens, 
or, if you have neither, a Piece of fine 
xvhiteYeal will do; cut the Breafts of thefe 
Fowls into fair Slices, and mince all the red ; 
to the Quantity of two Chickens, you mull 
take eight or ten large Anchovies, walh and 
bone them, eight large pickled Oifters, ten 
or twelve fine green pickled Cucumbers, 
ihred the Oifters, the Anchovies, the Cu- 
cumbers, and one whole Lemon, fmall; mix 
them with the Hired Meat, lay it in the 
middle of the Difh, lay the Slices of the in Cookery, &c. 
white Part round the Dlfh, with halv’d An- 
chovies, whole pickled Oldens, quarter’d 
Cucumbers, dic’d Lemon, whole pickled 
Muihrooms, Capers, or any Pickle you like; 
cut alfo fome fine Lettuce, and lay round 
among the Garniih; but put not Oil and 
Vinegar to the minc’d Meat, till it comes to 
Table. 
To Soufe a Turkey, in Imitation of 
Sturgeon. 
TAKE a fine large Turkey, drefs it 
very clean, dry, and bone it, then tic it 
up, as you do Sturgeon; put into the Pot you 
boil it in, one Quart of White-wine, one 
Quart of Water, and one Quart of good Vi- 
negar, and a very large Handful of Salt; 
let it boil, and feum it well, and then put in 
the Turkey; when ’tis enough, take it out, 
and tie it tighter; let the Liquor boil a little 
longer; and if it wants more Vinegar or Salt, 
add it when ’tis cold; pour it upon the Tur- 
key, ’twill keep fome Months; you eat it 
with Oil and Vinegar, or Sugar and Vinegar; 
his more delicate than Sturgeon, and makes a 
pretty Variety, if that is not to be had; co- 
ver it with Fennel, when it is brought to 
the Table,  A Colleßion of Receipts 
Avery pretty Way to eat cold boil'd 
Beef. 
SLICE it as thin as ’tis poffible, flice 
alfo an Onion, or a Shallot, and fqueeze 
on it the Juice of a Lemon or two, then beat 
it between two Plates, as you do Cucum- 
bers ; when ’tis very well beaten, and taftes 
fharp of the Lemon, put it into a deep China 
Difb, pick out the Onion, and pour on Oil, 
fhake in alfo fome fhred and garnifli 
with lliced Lemon ; ’tis very favoury and 
delicious. 
To make excellent Meat of a Hog’s 
Head. 
TAKE the Head and fplit it, take out 
the Brains, cut oft the Ears, and lay 
It in Water one Day, then boil it 'till all the 
Bones come out, then take off the Skin as 
whole as you can, for that is to be laid over 
and under it: Chop it fmall, as fad; as you 
can, while it is hot; feafon it with Pepper, 
Salt, Mace, Nutmeg, or Jamaica Pepper, 
if you like it, inftead of Mace; prefs is down 
into a Pudding or Venifon-pan, lay the Skin 
over and under it, cover and prefs it down 
very clofe, and when ’tis quite cold ’twill 
turn out, and cut as clofe as a Cheefe; 
you may add Salt and Vinegar to fome of in Cookery, &c, 
207 
the Liquor ’twas boil’d in, and keep it in 
that Pickle: ’Tis eat with Vinegar or Mu- 
ftard, and is better than Brawn, if the Head 
you make it of be large and fat. 
A very good Way to keep Tongues in 
Pickle for Boilings to eat Hot or 
Cold. 
CLEAN them well, and rub them 
very dry, then lay them flat in a Tray, 
and fait them well with common Salt 5 let 
them lie two Days, then beat an Ounce of 
Salt-petre for every Tongue, and flrew it on 
the Top of the Tongue; let it lie two or 
three Days, and then fait it again with com- 
mon Salt, after this turn them often, and put 
frefli Salt when wanted; thefe need never be 
dried, but kept always in the Pickle, and 
boil’d, when you have Occafion, out of the 
Pickle, 
An admirable Pickle, in Imitation of 
India Bamboo, exatlly as that is 
dune. 
TAKE the largeft and youngeft Shoots 
of Elder, which put out the middle 
of May, the middle Stalks are moft tender 
and biggeft, the fmall are not worth doing; 4 Colle4ion of Receipts 
peel off the outward Peel or Skin, and lay 
them in a ftrong Brine of Salt and Water for 
one Night, and then dry them in a Cloth, 
Piece by Piece; in the mean time, make 
your Pickle of half White-wine, and half 
Beer-Vinegar; to each Quart of Pickle you 
muff put an Ounce of White or Red Pepper, 
an Ounce of Ginger fliced, a little Mace, 
and a few Corns of Jamaica Pepper: When 
the Spice has boil’d in the Pickle, pour it 
hot upon the Shoots, flop them clofe imme- 
diately, and fet the Jar two Hours before 
the Fire, turning it often; his as good a way 
to green this or any other Pickle as often 
boiling, though either way is certain, if you 
keep it Raiding hot; always ufe Stone Jars 
for any Sort of Pickle, if they can be got; 
the firft Charge is inconliderable, and they 
do not only lalf longer than Earth, but keep 
the Pickle better, becaufe Vinegar will pe- 
netrate through all Earthen Veffels, and Glafs 
will not bear the Fire: This is a very crifp 
pretty-tailed Pickle. 
To Pickle Small Onions. 
TAKE fmall Onions, peel off the out- 
ward Skin, and put them in Salt 
and Water all Night, pour that away, and 
put a frefh Pickle of Salt and Water, made 
ftronger than the firft; fet them on the 
Fire in this, and let them jufl boil, fcum in Cookery, &c. 
209 
them well, and take them off the Fire, fet 
them by to cool, and make a Pickle of White- 
wine Vinegar, Pepper, Mace, and a little 
Ginger; let all ftand to be cold, then dry 
the Onions from the Brine, and put them 
into the Pickle; if you add Muftard-feed, 
they will keep fome Time: They tafte and 
look very pretty among green Pickles. 
To Pickle Cucumbers in Slices 
TAKE thirty large Cucumbers, cut 
them in Slices, but not too thin; put 
them in a broad Pan, and lay with them 
fome fmall Onions peel’d; let them ftand 
twenty-four Hours; then put them into a 
Cullender to drain; boil two Quarts of 
Vinegar, with whole Pepper, large Mace, 
and Ginger; put the Cucumbers into a 
Jar, and pour the Pickle boiling hot upon 
them, flop them very clofe that Moment 5 
fet them by for two Days, and then boil 
the Pickle again, as before, till they are 
green’d. 
Note, That they keep beft unpar’d, and 
the whple fmall Onion may be kept in the 
Pickle with them. 210 
A Collection of Receipts 
An Incomparable Way to make MuftarcL 
npAKE a Quart of the beffc Muflard- 
feed you can get, let it be well dried, 
finely beat and lifted, then put to mix it, two 
Parts White-wine Vinegar, and one Sack, 
alfo one Spoonful of double-refined Sugar; 
flop it clofe, and ’twill keep a Year: If 
you are curious in your Seed, this Way of 
making it, gives a very agreeable Quick- 
nefs and Flavour, that is not fo difgufling in 
the Breath, as when Garlick is kept in the 
Jug' 
To Steiv Cucumbers to eat Hot. 
TAKE fix large Cucumbers, pare them, 
and cut them in Slices, not too thin, 
put them into your Sauce-pan, with fome 
Salt, and a whole Onion, not too large; let 
them flew in their own Liquor a little, 
then drain all that Liquor away, as dry as 
you can; and put to them, when you have 
taken out the Onion, one Anchovy, two or 
three Blades of Mace, a Spoonful of Gravy, 
and a quarter of a Pint of Claret; when 
the Anchovy is difiblved, fliake in a Bit of 
burnt Butter to thicken it;, 'tis a Sauce 
generally liked with Venifon or Mutton, and 
h indeed very favoury; fome People add in Cookery, &c. 
Ale, rather than Wine, and ’tis very good, 
where Wine cannot be had. 
To keep Artichoak Bottoms for Sauce. 
TAKE your Artichoaks about Michael* 
mas, they may be the fmall Plant Sort; 
boil them fo much, as to take off all the 
Leaves, and the Choak; then put them on 
Tin Plates, and fet them into your Oven, after 
your other things are out, when ’tis fo cool 
as not to difcolour them in the leaft; do this 
till they are very dry; then put them into an 
Earthen Pot to keep; tie them down clofe, 
and keep them in a dry Place; when you 
would ufe them, put them into fome fcald- 
ing Water, till they are tender, cut them in 
large Dice; they look white, and eat very 
fweet all Winter. 
To keep Mu fib rooms without Pickle# 
for Sauce. 
TAKE large Mufhrooms, peel them, 
and take out all the Infide, lay them 
in Water fome Hours; then flew them in 
their own Liquor, and lay them on Tin 
Plates, as you do the Artichoak-Bottoms, in 
a cool Oven • repeat it till they are perfectly 
dry, tie them down, and keep them dry as 
the other, I cannot find they will look white, take what Care we can j therefore in 
the dewing, I put fome Mace and Pepper, 
fo they eat delicately, and look as well as 
Truffles. 
A Collection of Receipts 
To Collar Veal. 
TAKE the Fillet of a fat Leg of Veal, 
bone it,x and cut the Fat of Slices, to 
mix well, and roll up in the Collars; make 
your Seafoning of Pepper, Cloves, Mace, and 
Salt; fflred alfo Lemon-Thyme extremely 
fmall, place the Pieces of Fat, and drew the 
Seafoning, that it may be in all Places alike j 
then roll it very tight, and boil it tender in 
half White-wine and half Water, feafon’d 
with Salt and Spice; when ’tis enough, new 
roll it, and keep it in that Pickle. 
A Neat’s-Tongue Pudding. 
BOIL a fmall Neat’s-Tongue, before ’tis 
faked; when ’tis enough, blanch it; and 
when ’tis cold, fhred or grate it extremely 
fine; put to it a Penny Loaf grated, near a 
Quart of Cream, eight Eggs, but half the 
Whites, beat and drain the Eggs, then add 
a Spoonful or two of Sack, a little Salt, beat- 
en Cloves, and Mace, and Sugar to your 
Take; a few Currants, and fome Citron Peel 
candy’d ; when you have laid a Puff-pade in 
the Difh, put in the Pudding; and then kick 
all over with large Pieces of Marrow. in Cookery, &c. 
The heU way to make the Old Englilh 
Bread Pudding. 
CERATE a Penny Loaf, all but the 
“f Cruft, and pour upon it a full Pint 
of boiling Milk; if you can get Cream stis 
better; cover it, and let it ftand to fcald; 
for this Quantity beat up five Eggs, leave out 
two Whites, with a little Salt, and a little 
Sugar, ftrain this to the Bread and Milk; 
when that is pretty cool, grate in a little Nut- 
meg, and mix all well; pour it into little 
wooden Difhes that have been butter’d, and 
are of a Size, tie them up in Cloths, very 
tight; they require near an Hour to boil, 
when in Dilhes; be fure to flour the Cloth 
you tie over the Difh, becaufe if you would 
have your Pudding very good, you muft make 
it almoft as thin as Cuftard ; and in the 
Spring, the Addition of Juice of Spinage, 
makes it as good as Tanfy. 
French Bread. 
TAKE a Quart of Flour, and put to it 
three Spoonfuls of Aie-yeaft, an equal 
Quantity of Milk and Water warm’d ; about 
the Bignefs of a Wallnut of good Butter, 
and a little Salt 5 make them pretty light, 
and drop them on Tin Plates, fet them before 
the Fire to rife, and bake them in a quick 
Oven: rafp them: Some People put three  4l Colleßion of Receipts 
Eggs, only one White, to this Quantity; 
but I think Eggs make it tough, and not fo 
fhort; but that as you pleafe. 
An excellent Oatmeal Pudding. 
PU T into a Quart of Milk, juft warm, 
one Pint of whole Oatmeal, very care- 
fully pick’d, let it foak at leaft two Hours; 
then add to it a quarter of a Pound of ftoned 
Raifins, half a Pound of Currants, a little 
Salt, four Ounces of Sugar, and full half a 
Pound of good Butter; if you bake it. Mar- 
row on the Top is a good Addition ; ’tis very 
good either bak’d or boil’d. 
A Rice or Millet Pudding. 
fix Ounces of whole Rice, or 
Millet-feed, to this put full three Pints 
of new Milk, rather more than a quarter of a 
Pound of Sugar, a little Salt, and fix Ounces, 
or near half a Pound of Butter; for, unlefs 
you have Marrow, Butter is better in all 
thefe than Suet; I fetdown all thefe without 
Eggs, becaufe they are generally as well, if 
not better liked without; but if you would 
have them of the Cuftard fort, you may add 
from four to nine Eggs; beat them well, and 
leave a little of your Mijk to mix and ftrain 
with them. in Cookery, ofc. 
Fl Pancake Pudding. 
TAK E a Quart of Milk, four Eggs, two 
large Spoonfuls of Flour, a little Salt, 
and a very little grated Ginger; Butter your 
Dilh, and bake it; pour melted Butter over 
it when it comes out of the Oven: ’Tis a 
cheap and very acceptable Pudding, being lefs 
offenlive to the Stomach than fry’d Pancakes. 
Pufls to Fry wflead of Fritters, 
TAK E a Pint of Milk, and mix as much 
Flour as will make it a Hafty-Pud- 
dingj take care to mix it with a little of the 
Milk at lirft, and fo more and more, that, 
when you fet it on the Fire to thicken, it 
may not grow lumpy; pour it out to cool, 
and then add to it three Eggs, a little Salt 
and Sugar, beat all in a Mortar; fry them 
in good Lard over a quick Fire: They are 
to be dropp’d final], and will be round. 
Herb Dumplins. 
TAKE the Crumb of a Two-penny 
Loaf grated, lift it through a Cullen- 
der, take almoft as much frefh Beef-fuet, 
flared and lifted, put in Thyme, Sweet Mar- 
joram, Savory, and as much Penny-royal 
as all the other Herbs together; let all be 
fhred extremely fmall; put in a few Cur- A Collection of Receipts 
rants neatly pick’d and walk’d, a little Salt, 
grated Nutmeg, and a Spoonful of Sugar, 
beat two Eggs, with two Spoonfuls of Sack, 
mingle all thefe; rub a little Flour on your 
Hands, and roll them up as big as Tennis- 
Balls ; boil them half an Hour; melt your 
Butter with a Glafs of Sack, and fhew Sugar 
over them ; ’tis heft to let your Water boil 
before you put them in. 
An Orange-Pudding. 
o o 
BOIL a Quart of Cream, and when his 
cold, put to it the Whites of feyen Eggs 
new laid, that they mny be beat to a Froth, 
blanch five Ounces of fine Jordan Almonds, 
and beat them fmall, with a little Orange- 
dower Water, then mix them with your 
Cream, and Whites of Eggs; make it pretty 
fweet with fine Powder Sugar, then lay on 
the Top fome thin Slices of Orange, Lemon, 
and Citron-peel neatly cut; take Care to bake 
it in a cool Oven, for when the Cruft is 
bak’d, ’tis enough ; you are to lay a thin 
Cruft in the Difti, before you pour it in, and 
garniih the Brim with the fame : This is a 
very delicate Pudding as can be made, and 
not very ex pen live. 
To make Mack croons. 
BLANCH and beat your Almonds, 
with Rofe or Orange-flower Water ;to 
every Pound of Almonds, put a Pound of in Cookery, &fc. 
fine Sugar, and the Whites of three large 
Eggs, beat to a Froth, put all to the Almonds, 
and beat it together very well in your Mor- 
tar ; when ’tis fmall enough, make it fcald- 
ing hot in your Preferving-pan, then drop it 
on Wafer-paper, and bake it on Sheets of 
Tin; be fure the Oven be not fcorching. 
217 
A Lemon Pudding. 
TAKE a quarter of a Pound of Al- 
monds, blanch them, and beat them 
very fine, with Orange-flower Water, or fair 
Water will do, to keep them from oiling as 
they beat; when they are fine, put in half a 
Pound of Butter, three Quarters of a Pound of 
fine Sugar; then beat it again, and grate in 
the Rinds of two large Lemons, and fqueeze in 
the Juice of one, and beat it again; put in the 
Yolks of twelve Eggs, well beaten, mix it 
again extremely well ; put a Pufif-pade at 
the Bottom of the Dilh; put the Pudding in, 
and cover it with a PuflT-pade; three quarters 
of an Hour will bake it; take Care your 
Oven be not fo hot to fcorch it: ’Tis a mod 
delicate Pudding, and a very exaft and cer- 
tain way for either Orange or Lemon. 218 
A Colleßion of Receipts 
An Orange Pudding for Skins. 
TAKE the Rinds of twelve Seville Oranges, 
boil them in Water, 'till they are very 
tender, and the Bitternefs almofl gone, the 
Water muft be drifted feveral Times ; then 
dry them from the Water, and put them into 
a Marble Mortar, and beat them pretty fmall, 
with half a Pound of blanch’d, 
putting in often Sack, and three or four 
Spoonfuls of Orange-flower Water ; grate a 
Pound of Naples Bifket, and a Penny white 
Loaf, which you muft deep in warm Milk, 
breaking it fometimes, for fear it fhould ga- 
ther into Lumps, when cold; put in twenty 
Eggs well beaten, leave out five Whites, 
take two full Pounds of Hog’s-Lard, which 
you muft ferape very fine with your Spoon ; 
put in a little Salt, and as much fine Sugar 
as will make it very fweet; put all together 
when the Bread and Milk is cold, and mix 
it extremely well with your Hands, that the 
Fat be not in Lumps : This Fat eats as well 
as Marrow; fill your Skins, and boil them 
with great Care. 
White Lemon Cream. 
TAKE almofl a Pint of Water, and the 
White of nine Eggs very well beaten, 
and the Juice of four large Lemons, or five 
if they are not large; then drain it through 
a Jelly Bag, and put to it half a Found of in Cookery, &c. 
double-refin’d Sugar, beat and dfted; fet it 
on a foft Fire, and keep it condantly dirring 
all one Way, ’till ’tis as thick as Jelly ; pour 
it out quick. 
A Rice White-Pot, very good, indeed. 
TAKE one Pound of Rice, boil it in 
two Quarts of Milk, ’till ’tis thick and 
tender, then beat it very well in your Mor- 
tar, with three or four Ounces of blanch’d 
Almonds, boil two Quarts of Cream, with 
Crumbs of white Bread, and Blades of Mace; 
put ail together, with the Yolks of eight Eggs, 
fome Rofc-water, and Sugar to your Tafte; 
when ’tis in the Oven, lay in fome candy’d 
Orange and Citron-peels, cut thin in hand- 
fome Pieces: This is very good, and half the 
Quantity, or a quarter, makes a very pretty 
China Bafon full: Be very careful in the 
Baking; ’tis loon fpoil’d, if too hot. 
Cream Flummery. 
TAKE a Pint of Cream, three Spoonfuls 
of Rice Flour, very fine ground or 
beat, and lifted ’till it is fmall, three Ounces 
of Sugar, and two Ounces of Almonds, beat 
fmall, beat with fome Spoonfuls of Milk, for 
fear of oiling, the Whites of three Eggs, 
beat; drain the Cream and Eggs to the 
Almonds, and fet it on the Fire, and dir it 
all one Way, ’till ’tis thick and fmooth as a  A Collection of Receipts 
Cuftard; then pour it into deep Glades, that, 
when ’tis cold, it may turn out in picked 
Shapes; blanch and cut fome Almonds in 
Slips to flick upon it. 
Currant clear Cakes. 
INFUSE your Currants in a Stone Pot 
or Jug, that you may keep it clofe covered 
in a Kettle of Water, to boil till they are 
tender, then pals them while they are hot 
through your Jelly-bag ; to a Found of this 
Liquor, put a Pound of double-refin’d Sugar, 
boil’d to a thick Candy, ’till ’tis almoft Sugar 
again; then put in your Liquor, and make 
it fcalding hot, but it mufl not boil; then 
put it into Glades, the Thicknefs you would 
have your Cakes of, and put them into your 
Stove, with a moderate Heat, ’till they are a 
flrong Jelly; then turn them out upon Glafs 
Plates, dft a little Sugar on the Top of them; 
keep them turned and doved ’till they are 
candy’d. White Currants and Pear Plumbs 
aue done the fame way. 
Rasberry Cakes. 
INFUSE your Rafberries as you do the 
Currants, and let the Liquor run out; 
then put to the Pulp of the Rafberries as 
much or more of the Currant Liquor as ran 
out of the Rafberries; put the Weight in 
Sugar, and boil it to a Candy, exactly as you 
did the other. in Preferving, &c, 
Note, That the Seeds of the Rafberry are 
not to be mix’d, therefore ’tis heft to drain, 
them thro’ a thin ftrong Cloth, that you may 
get all the Pulp, and leave only the dry Seeds 
hard prefs’d. Quinces and Apricot clear Cakes, 
are made the fame way, only they are fcalded 
in fair Water, till tender, and not by Infu- 
fion, as this fmall liquid Fruit is. 
Rasberry Jam. 
YO U are to infufe your Rasberries as be- 
fore, but muft be very careful to pick 
your Fruit from the dead and maggotty ones; 
when they are tender, take out fome of their 
Liquor, and put the fame Quantity of Currant 
Liquor to what is left; put the Weight in Su- 
gar, and boil it up together; put it into your 
Glades, to eat with Cream all the Year. 
I believe this general Rule will never fail 
you, becaufe the Perfon who fent it, excels 
in Sweet-Meats; the Rasberry Liquor that 
you take out, may be boil’d up for Syrup, 
which no Family fhould be without; but 
fome Currant Liquor, put to the Rasberries, 
makes it Jelly; fo that it looks better, and 
taftes quicker. 
To make Red Quince Marmalade in Jelly. 
SCALD as many fair large Quinces as you 
would ufe; then grate as many of the 
fmall ones, as will make a Pint or a Quart bf  A Collection of Receipts 
Juice, according to the Quantity you fliall 
want; let this Juice fettle, after you have 
prefs’d it thro’ a coarfe Cloth; then ftrain 
it thro’ a Jelly-bag, that what you ufe, may 
be perfectly clear ; to every Pint of this Li- 
quor, put a Pound and half of Sugar, and a 
Pound and half of the fcalded Quinces, 
which mull; be par’d and cor’d, before they 
are weigh’d ; fet it all at firffc on a pretty 
brifk Fire, when it begins to boil, make it 
llower; and when you fee it begins to turn 
Red, cover it with a Pie-plate tied up in a 
Cloth; when ’tis a fine bright Red, take it 
off, and fill your Glafles: You muft carefully 
watch the Colour, becaufe it turns muddy and 
black in a Moment, and the Colour is as de- 
licate as the Tafte, in this and all Sweet- 
Meats. 
To Preferve Cherries. 
TO a Pound of Cherries, after they are 
pick’d and hon’d, put a quarter of a 
Pint of the Juice of White Currants, (firft 
infus’d and pafs’d thro’ a Jelly-bag) and the 
Weight of both Liquor and Cherries in dou- 
ble-refin’d Sugar j fife your Sugar, and hrew 
it as you put them into your Preferving-Pan; 
boil and feum it, till the Cherries look clear 
from the Scum ; then put them into your 
GlafTes; Some put in Goofeberry-Liquor fo 
flrain’dj but Currants are better, if they are 
White, and full ripe. in Preferring, feV. 
Amofi admirable Way to Dry Cherries. 
TO every five Pounds of Cherries fton’d, 
put one Pound of double-refin’d Sugar; 
put the Cherries into the Preferving-Pan, with 
a very little Water5 make both juft fcalding 
hot, take them immediately out of this Li- 
quor, and dry them; then put them into the 
Pan again, ftrewing the Sugar between every 
Layer of Cherries; let it ftand to melt, and 
then fet it on the Fire, and make it fcalding 
hot, as before, which muft be done twice or 
thrice with the Sugar; then drain them from 
this Syrup, and lay them fwgly to dry in 
the Sun, or in your Stove; when they are 
dry, throw them into a Bafon of cold Water, 
and take them out again the fame Moment, 
and dry them with a Cloth; fet them once 
more into the hot Sun, and keep them all the 
Year in a dry Place: This is not only the beft 
way to give them a good Tafte, but alfo for 
Colour and Plumpnefs; I never found any 
way fo certain. 
To Preferve Green Apricots. 
TAKE your Apricots before the Stones 
are hard, put them into a coarfe Cloth, 
with a large Handful of Salt, rub them well 
in it; then put them into fcalding hot Wa- 
ter; fet them on the Fire, and keep them 
fcalding on a gentle Fire, till they are green; A Colleßton of Receipts 
then let them boil ’till they are tender; put 
to a Pound of Apricots, a Pound of Sugar 
double-refin’d; boil your Sugar to a thick 
Syrup; and when the Apricots are drain’d 
and cold, and the Syrup is cold, you may put 
them together; what you defign for Tarts 
will keep fome Time with half their Weight 
in Angle refin’d Sugar: When you are to boil 
your Sugar to Syrup, you may wet it more 
than when ’tis to Candy. 
7*o make Marmalade of ripe Apricots. 
PARE, ftone, and cut your Apricots into 
thin Slices; then to a Pound of Fruit, 
put a Pound of double-refin’d Sugar, and a 
quarter of a Pint of ftrong Codlin Liquor; 
boil it as faft as you can, and when the Fruit 
is tender, and clear from the Scum, which 
you are carefully to take off, then fet it off 
the Fire, and break what Pieces you think 
too big; then fill your Glades, and paper 
them when cold. 
To make a Marmalade of Orange- 
Flowers. 
PICK your Orange-Flowers, Leaf by 
Leaf, and then boil them tender, rn as 
much Water as will quite cover them ; then 
take twice their Weight in doublc-refin’d Su- 
gar ; take a quarter of the Sugar, and beat 
with the Leaves in a Mortar; wet the reft in Preferring, &c. 
of the Sugar, and boil it up almoffto a Candy 
Height j put the Flowers into it, and flit it 
in the Syrup, till ’tis well mix’d; boil it juft 
up after ’tis mix’d, and fill your Glaffes; it 
may be turn’d out, and lifted with Sugar, 
and dry’d in Cakes, or kept in deeper Glades, 
to eat wet: A Spoonful of this gives a fine 
Flavour in Almond Cream, or Cream Flum- 
mery, or any made Difh that wants Perfume. 
To make Apricot Cakes. 
TAKE a Pound of your ripeft Apricots, 
fcald them, peel them, and take out the 
Stones ; then mafh them to Pieces with the 
Back of your Spoon ; then take half a Pound 
of double-refin’d Sugar, and a Spoonful of 
Water, boil it to a Candy; then put in the 
Pulp of your Apricots; let it Hand a quarter 
of an Hour on the Fire, and boil a 
{birring it well j then pour it into fhallow flat 
Glafles, that it may eaflly turn out; let it 
fland two Days in the Glafles; then lay them 
on Glafs Plates, flove them, and turn them 
daily. 
You may do Quince Cakes thus, only al- 
low more Sugar; but if your Apricots are 
full ripe, this, by that time they are ikinn'd 
and flon’d, is a fit Quantity, and will keep 
them all the Year.  AColkßion of Receipts 
To Preferve Currants, Red and White. 
PICK out all the little Seeds with a Quill; 
to half a Pound of thefe don’d Currants, 
put a Pound of the Currant Liquor, infus’d, 
and pafs’d thro’ a Jelly-bag ; and put the 
Weight of both in double-refin’d Sugar; put 
all together into your Preferving Pan, boil 
them all together on a quick Fire, till they 
look clear, and the Scum has done rifing; 
then put them into your Glades, and paper 
them dole. 
To Preferve Grapes. ' 
SKIN and done your Grapes; and to 
every Pound, put a Pound of doiible- 
rehn’d Sugar, beat and lifted; drew fome 
between and over the Grapes, as you put 
them carefully into your Preferving Paai, and 
keep out one quarter of the Sugar, to drew 
on them in boiling; fet them on a quick 
Fire ; cover them with a Silver or Earthen 
Plate; drew on the remaining Sugar, as they 
boil up ; when they look clear, take them 
off the Fire 5 let it dand off the Fire, cover'd, 
a little while ; then feum them clean, and 
put them into Glaffes. 
To Dry Plumbs. 
TAKE half the Weight of the Plumbs in 
Sugar j boil it to a Syrup, not too thick; 
flit your Plumbs down the Seam, and put in Prefcrving, £>V. 
them into this Syrup; fet them on the Fire, 
and keep them fcalding hot, till they are 
tender, and be fure to let the Syrup cover 
them, that they may keep their Colour; let 
them lie a Day in this Syrup- then make a 
thick Syrup of near the Weight in Sugar, 
boil’d almoft to a Candy; when ’tis cold, 
drain your Plumbs out of the firft Syrup, 
and put them into this; they muft alfo be 
cover’d with this Syrup, and fet on the Fire 
to feald, till they look clear; fet them by 
three Day in this laft Syrup; then lay them 
on Glafs Plates, and dry them in the Sun, or 
your Stove, turning them often; if green, 
they muft be firft rubb’d in Salt, and fealded 
green, as green Apicots. 
An excelle?it IVay to Preferve or Candy 
Orange or Lemon Peels. 
BOIL the Peels very tender* fhifting the 
Water four or five times in the boiling, 
more or lefs, as you chufe the bitterifh Fla- 
vour; then put them in Water two or three 
Days; but if they are well boil’d, this left Wa- 
tering is beft let alone, tho’ ’tis the Direction 
of a very nice Confectioner; but 1 leave it 
to the Judgment of the Experienc’d : Then 
take half their Weight in Sugar; and to each 
Pound of Sugar, put a Quart of Water,; boil 
and feum it very clean; then put in your 
Peels; let them lie a Fortnight; beat them A Collection of Receipts 
once a Day; then take a little more than 
half their Weight in Sugar again; and to 
each Pound of this Sugar, put a Pint of Wa- 
ter ; boil this Syrup as before; put in your 
Peels, and heat them, till they look clear, 
but never let them boil; you may keep them 
all the Year for Ufe in this lafi; Syrup, if 
you fometimes heat it; his bed; fo for moft 
Ufes, as Apple-Pies, Cakes, &c. but if you 
want it candy’d, boil a little double-refin’d 
Loaf-Sugar to a Candy Height, and throw 
them in to boil up; lay them out to dry in 
the Sun, or in your Stove: Thus you may 
do Orange Chips. 
To make a pretty Sort of Lemon-puffs. 
TO a Pound of double-refin’d Sugar, fine- 
ly beat and lifted; take the Juice of two 
Lemons, beat them together in a Bowl; and 
as you beat them, put iq White of Egg, firft 
beat to a very high Froth, till ’tis white as 
Snow; when you have beat all together 
fome time, and put in the Quantity of Egg 
you defign, which nuifi: be three at leaf}; to 
every Pound of Sugar; then add the Rind 
of two fair Lemons, finely grated; beat it 
till all is well mix’d ; lift your Papers with 
Sugar, and drop on the Puffs in fmall Drops ; 
you may add any Perfume you hke; but 
they are very good without. in Paftry, &c. 
229 
To make Savoy Bifkets. 
TAKE twelve Eggs, and leave out half 
the Whites; beat them up with a fmall 
Whilk; put in two or three Spoonfuls of 
Rofe or Orange-flower Water; and as you 
beat it up, drew in a Pound of double-refin’d 
Sugar, that is fird beat and lifted very fine; 
when thefe Eggs and Sugar are as thick and 
white as Cream, take a Pound and two 
Ounces of the fined Flour, that is dry’d, and 
mix it in; then lay them in long Cakes, and 
bake them in a cool Oven. 
To feafon a Venifon-Pafty. 
IF your Venifon be the Side of a large 
Buck, you may take off a fine Neck to 
road; then bone and Ikin what remains, 
which will make as large a Pady, as the 
whole Side of a Doe; but if you would 
bake all the Side of the Buck, your Seafon- 
ing mud be an Ounce and quarter of beaten 
Pepper, and full as much Salt as twice the 
Bignefs of the Heap of Pepper; rub all over 
the Meat, and then lay your Meat, of an 
equal Thicknefs, into a very large Soup- 
dilh, without any Crud at Bottom; (for 
thus dewing in its own Gravy, is a great 
improvement upon the old-fadiion’d Way of 
a Bottom Crud, and dred Suet upon that, to 
keep it moid:) This full Quantity of Meat A Colleß’ion of Receipts 
will require near three Founds and a half of 
Batter to lay over it, unlefs your Venifon be 
exceeding fat ,; put a Roll of Pafte quite 
round the Meat, that it may ferve for Pud- 
ding-cruft, and to fallen the Lid to, which 
make by the Rule in the next Receipt; let 
the Lid be thick, and wet the infide Roll, 
that you may ciofe it faft ; put what Orna- 
ments you pltafe on the Top; but the fewer 
there are, the better your Cruft will rife; 
make a Hole on the Top; and put in a quar- 
ter of a Pint of Water, juft as it goes into the 
Oven; this will take fix Hours to be well 
foak’d. The Bones and Skins muft be fea- 
fon’d, and put into a Pan juft cover’d with 
Water, and bak’d at the fame Time, left the 
Pafty fhould want Liquor. 
Note, You muft, at Difcretion, abate of 
this Quantity of and Butter, as the 
m-> J O 
Venifon'is in Quantity ; this is in full for the 
largdl Side. 
Pafte for the Pafty. 
f~ | ' O feven Pounds of Flour, put three 
Pounds and a half of Butter, and fix 
Eggs, leaving out half the Whites, which 
are apt to make the Cruft tough ; put in one 
Pound of the Butter, with the Eggs and Water, 
into the Middle of the Flour, (which fhould 
be always of the fineft Sort); wet it pretty 
ft iff, then roll it out, and work in the Re- 
mainder of the Butter, by flicking it on in Bits, and (baking on Flour; fo double and 
roll, and flick on more, till the whole is 
taken up.: This for all Meat-Paflies is fat 
enough ; but if you make it for Fruit-Tarts, 
where the Cruft is to be very thin, you mo ft 
allow full three quarters of a Pound of Butter, 
and one Egg, to every Pound of Flour. 
rn Pafirv, &fc. 
Icing for Tarts. 
rp A K E a quarter of a Pound of fine Loaf- 
Sugar, beat it very fine, and lift it; 
put ft into your very clean Mortar, with the 
White of one Egg, and two Spoonfuls of Rofe 
or Orange-flower Water ; ftir it all one Way, 
till your Tarts are bak’d, and almoft cold; 
then ftrike them all over the Top, with a 
fmall Bunch of Feathers dipp’d in this Icing, 
and fet them into your cool Oven again, till 
they are harden’d; take care they do not 
grow difcolour’d by Handing too long. 
To make Orange-Tarts. 
AKE twelve of the faireft Seville Oran- 
ges ; pare off the Rinds as thin as ’tis 
poffible, that fome of the Yellow may remain 
on the Orange; put them into fair Water as 
you pare them; then cut them in halves, 
and Squeeze the Juice into a clean Bafon ; 
ftill throw your Oranges into clean .Water; 
when all your Juice is out, put to it half a 
Pint of fair Water; cover it, and fet.it by 
till you have boil’d your Oranges tender, in A Colleßlon of Receipts, £cc. 
fo many Waters as are requifite to take off 
the Bitternefs ; when this is done, take out 
the Skin, and ftringy Part that is in the 
fide, fall throw them into Water; then cut 
them into Slices, and dry them in a clean 
Cloth; ft rain out the Juice and Water from 
the Seeds, which will be pretty thick, like 
Jelly; put four or five Spoonfuls into every 
Tart; one Orange will fill a Tart; your 
Sugar muft be fine Loaf powder’d, and about 
a Pound and a quarter will feafon the twelve 
Tarts; wrhen the Cruft is bak’d, they are 
enough, and will look very clear; if you 
like Apple, you may mix the Apple and 
Orange; and if your Oranges are not very 
juicy, you may add the Juice of a Lemon % 
theie are a very proper Tart for Winter. 
To make a good Ginger-bread without 
Butter. 
TAKE two Pounds of Treacle; candy’d 
Orange, Lemon and Citron Peel, of 
each a quarter of a Pound ; as much candy’d 
Ginger, all Dic’d thin; one Ounce of Carra- 
way-feed, and one Ounce of Coriander-feed, 
with one Ounce of beaten Ginger; mix in 
as much Flour as will make it a foft Pafte; 
lay it in Cakes on Tin Plates, and bake it in 
a quipk Oven ; keep it dry, and it will be 
good feme Months. A 
COLLECTION 
O F 
RECEIPTS 
I N 
Phyfick and Surgery. 
PART 11. 
The true Way of making Barbados 
Water. 
HOU muff pare your Citrons ex- 
tremely thin, and dry thele Yel- 
low Peels in the Sun, if poffible; 
then grate the white Part of the 
Citron, till you come to the Pulp 
or Juice ; take this that is grated, and put it 
into a cold Still, and diffil as much of that 
fimple Water as you can draw off good  AColleßton of Receipts 
with a pretty quick Fire; in the mean time, 
you are to put one Pound of thofe dry’d 
Peels into one Quart of Brandy, let it be the 
very befl you can get 3 when thefe Peels are 
foak’d enough, put to each Quart of that 
Brandy, one Quart of Madera Wine; then 
diftil that Brandy, and Wine, and Peels, in 
a cold Still; and put one Pint of the Ample 
Water to a Quart of the other flrong Water 3 
make a Syrup of double-refin’d Sugar; put 
to each Pound of Sugar, almofl three Pints 
of Water, and the Whites of three Eggs; 
let it boil, and then pafs it thro’ your Jelly- 
bag, till ’tis extremely fine; put half a Pint 
of this Syrup to each Quart of the mix'd 
Water, more or Ids, as you love it for 
Sweetnefs; and to each Quart, put a Bit of 
Allum, as big as a Pea; when you fee it 
perfectly clear and fine, rack it off into other 
Bottles; and put into each Bottle fome of 
the Citron Flowers. 
I did with great Difficulty procure this 
Receipt fo exadt, becaufe either Lemons or 
Oranges do as well, and are very often what 
we want to difpofe of, when we have had 
Occafion to ufe large Quantities of the Juice; 
and having try’d it, you may be convinced, 
that of freffi thick-rin’d Lemons you may at 
anytime make a Liquor as good as they do in 
Barbados; efpecially where the Green-houfe 
affords you Orange or Lemon Flowers. in Phyfick and Surgery. 
An excellent Poppy-Water for an 
Afthma 
FILL a large Glafs full of frefli Poppies; 
pour to it one Quart of Ilyffop Water, 
one Pint of Damafk Rofe Water, one Pint 
of Penny-royal Water, and two Quarts, of 
Compound Briony Water ; putin alfo eight 
Ounces of Hon’d Raifins, four Ounces of 
ilic’d Figs, two Ounces of Sugar-candy, two 
Ounces of Syrup of Maiden-hair, two Ounces 
of Syrup of Ground-Ivy, two Ounces of 
flic’d Liquorice, Carraway-deeds, and Ani- 
feed, of each three Ounces bruis’d ; let thefe 
Hand fix Weeks in the Sun; then flrain it 
off; and when the Breath is very bad, drink 
four Spoonfuls: In Extremity you may mix 
half an Ounce of Oxymel of Squils with every 
Dofe. “ ‘ 
A P leaf ant Medicine for a Cough. 
PUT two large Lemons over a gentle 
Fire, to coddle, as yoti do an Apple; 
when they are foft, take them out before 
they burft, (which they will be very apt to 
do, if your Fire be fierce) ; cut them, and 
take out the Juice and foft Pulp from the 
Seeds, Strings, and Rind; put to this Pulp 
four Ounces of finely beat; four 
Ounces of Oil of fweet Almonds, and two 
Ounces of Syrup of Poppies; mix ail well 
together, and takf a large Spoonful whenever 
your Cough is troublefome. 236 
A Collection of Receipts 
An eafy Medicine for a dry Hujking 
Cough. 
DRINK near a Pint of Spring Water, 
as hot as you can, the laft thing you 
do, going to Reft. 
This is recommended by one whofe Inte- 
grity may be depended on; and tho’ ’tis 
leemingly a trifling Prefcription, it has done 
very wonderful Cures. 
._An admirable Medicine for the Piles.' 
TAKE a Handful of the Leaves of Mul- 
lein, and boil it in a Pint of Milk; 
fvveeteen this with an Ounce of Syrup of Vio- 
lets, and drink it every Night, going to Reft, 
for five or fix Weeks, and it will certainly 
take away the Caufe. 
Lozenges for the Piles, as us'd in the 
Weft-Indies. 
TWO Ounces of Flour of Sulphur; of 
fine Sugar pounded, with Mucilage of 
Gum-Tacamahaca, and Red Rofe Water, four 
Ounces: Make it into Lozenges, and dry 
them before the Fire, or in an Oven, after 
the Things are drawn; take about the Quan- 
tity of one Dram daily. This is a moft va- 
luable Medicine. in Pkyfick and Surgery. 
An Excellent Remedy for the Stone 
Cholick. 
TAKE, three Mornings together, fix 
Spoonfuls of Milk-Water cold diftill’d, 
and as much good White-wine ; and before 
you drink it, flice a Spoonful of Ginger very 
thin ; wet it with fome of this Mixture, 
fwallow it, and drink the reft after it; do 
this for three Mornings; and the three fol- 
lowing Mornings, take two Spoonfuls of the 
heft Sallad Oil you can get; ftew a little 
Sugar upon it, and fwallow it down, drink- 
ing after it a Draught Of warm Ale, 
fweeten’d with Honey; take thefe twp 
Medicines', interchangeably for nine 'Morn- 
ings together: This has been very ofteft 
approved with admirable Succels in violent 
Fits.: : r:o 
* : : 2cl can U 
For a Cholick attended' with paid fill, 
Vomitings i : r.i 
TAKE a large Chicken, *and fill itWit6 
Manna as full as it will hold ; ptrt it Itid 
to two Gallons of Watte,-- with a quarter of 
an Ounce of Mace; let it boil asl quick as'poft 
fible, till two or three Quarts be wafted; 
the Manna con fum’d, and tfe Fowl'bdird 
to Rags; then ftrain it, and let the Patient 
drink at lead one Gallon of it; and as fail A Collection of Receipts 
as one Porringer comes up, let him drink 
another, till it works downwards; when he 
has drank all, and the Operation is over, let 
him take the following Julep. 
The Compofmg Draught "■'fir the 
Cholick. r 
T.AKE two large Spoonfuls--of Mint* 
Water, two of Hyfterick-Water, one 
of Oil of fweet Almonds, and one Ounce of 
Syrup of Diacodium ; ifr ’tis for a Man, add 
ten Drops of liquid Laudanum, and twenty 
Drops of Spirits of Harts-horn; if foraWo- 
mari, only twenty Drops of Tindure of 
Caftor; add alfo for either, two or three 
Drops of Oil of Juniper; drink this Draught, 
and, under God, you may abfolutely depend 
on Reft and Eafe, and a fafe Cure; for the 
Manna does fo gently make its Paffage, as, by 
Repetition, is fure to carry off that fharp 
Humour that was the Caufe of this Tumult 
in the Bowels; and then an Opiat may be 
fafely given, when this Operation is over; 
but before, ’tis dangerous: I would very 
earneftly recommend this Method, becaufe 
kwas thirty Years the fuccefsful Pradice of 
an excellent Apothecary, and given me as a 
very valuable Speciftck on this Occafion. in Phyfick and Surgery. 
239 
For the Stone. 
TAKE Millepedes, and white Amber, 
of each a like Quantity, finely pow- 
der’d; half as much Nutmeg, finely grated; 
as much Ohio Turpentine as will beat: Mix 
them in a warm Mortar into a Mafs for Pills; 
let your Millepedes die in White or Rhenifli 
Wine; a little more Turpentine than all the 
reft weigh, is fufficient; take failing the 
Quantity of five large Peas, in Tea, or any 
fuch Thing. 
For the Gravel. 
TAKE half a Pint of Ale, boil it, and 
feum it very clean ; then fet it off the 
Fire, till you beat up the Yolks of two new- 
laid Eggs with one Spoonful of Honey; 
mix it with the Ale, when ’tis cold enough 
to mix without curdling;; Drink this Draught 
. o 
nine Mornings. 
To flop a violent Bleeding immediately. 
DIP a Piece of black Bays in the (harped; 
Vinegar you can get, and lay it to the 
Groin of the Patient; as it grows warm, dip 
it again: It gives a hidden Check, and is 
the P raft ice in the Weft-Indies, among the 
Blacks, who are fubjeft to this Diftemper,  d Colleßlon of Receipts 
and often loft by the Violence of it; And 
this does feldom fail in Extremity. 
For a Loofenefs and Bloody Flux. 
TAKE the Yolks ©f two new-laid Eggs, 
and pot them into a Glafs of drong 
Cinnamon Water, and drink it all; Brandy, 
Rum, Rofa-folis, or indeed any drong fpiri- 
tuous Liquor, will do as well as Cinnamon 
Water, and does very feldom fail: But I 
think fuch hot Things, how well foever re- 
commended, fhould never be us’d, but in 
the greated Extremity; becaufe chewing of 
Rhubarb is as certain, and carries off the 
Caufe; and of all the fudden Cures, I pre- 
fer Venice Treacle. 
An- excellent Ale for the Scurvy. 
TAKE one Peck of Garden Scurvy-grafs; 
of Water-crefles, and Brooklimc, each 
four Handfuls; dry’d Fumitory, Ground- 
Ivy, Liverwort, Tops of Fir, and Tamarifk, 
of each two Handfuls ; Roots of fharp-pointed 
Dock dic’d, four Ounces ; Horfe-radifh 
Roots, Saffafras, and Daucus Seed, each one 
Ounce; two large Seville Oranges dic’d : Put 
all, being gently bruis’d, into a Canvas 
Bag, and hang it into dx Gallons of Ale 5 
when it is fine, drink a Draught in a Morn- 
ing, or at any Time in the Day: This was in Phyfick and Su reefy. 
Order’d by Sergeant Barnard, and is an in- 
comparable Ale for that Purpofe; but where 
the Scurvy and Droply meet, and the Legs 
fwell, if the Stomach can bear it, the Juices 
of the Herbs, with Seville Orange Juice, are 
a more fpeedy arid effedual Method. 
A very good Purging Diet-Drink for 
the fame. 
TAKE new Wort, nine Gallons5 boil 
in it one good Handful of Fir, with a 
few Hops; then ftrain it, and work it in the 
Barrel, as for other Ale; then take Scurvy- 
grafs. Water-crefles, and Brooklime, of each 
four Handfuls; Harts-tongue. Liver-wort, 
of each two Handfuls; Dock-root, and Po- 
lypody of the Oak dic’d, of each two Hand- 
fuls ; Rhubarb, Gentian, Saffafras, and Sen- 
na, of each two Ounces: Cut your Herbs 
very fmall, and mix them all together ; 
fice in four Seville Oranges, and bruife two 
Ounces of Carraway and Cardimum-feeds ; 
put all into a Bag; let it work together; 
when it has been Hopp’d down a Week, ’tis 
fit to drink. 
For a Dropfy. 
TAKE the Leaves of Afh-trees, as .{bon 
as they begin to come out, and double 
diftil them ; give nine Spoonfuls of this Wa- 
ter, with one Spoonful of Milliard-feed, in A Collection of Receipts 
the Morning; and at four or five in the A£t 
ternoon, give a Spoonful of Mu Hard-feed, 
in the like Quantity of White-wine; This is 
recommended as never falling. When the 
Diftemper is taken at firfi:, refi: from taking 
it for ten Days, and then begin again. 
A mofi incomparable Spring Water to 
Jweeten tke Blood\ and eafe all wan- 
dring Pains. • ’ 
TAKE the Leaves both of the Garden 
and Sea Scurvy-grafs, wadi and pick 
all clean, of each fix Pounds; prefs out the 
Juice of the Sea Scurvy-grafs, put alfo the 
Juice of Brook-lime, and Water-crefles, of 
each one Quart; of the bed: White-wine, one 
Gallon; twelve Seville Oranges; of Iriih and 
Briony-roots dic’d, one Pound; Horfe-radilh 
Roots, two Pounds; Winter Bark dic’d, half 
a Pound ; Nutmegs bruis’d, a quarter of a 
Pound ; let all thefe deep four Days, and 
then diftil them in a Limbeck: Take fix 
Spoonfuls every Morning, and at four in the 
Afternoon, 
An excellent Purging Elixir. 
TAKE an Ounce of good Rhubarb; two 
Ounces of Senna; half an Ounce of Li- 
quorice j Juniper, Anifeed, and Carraway- in Phyfick and Suro-ery. 
feed, of each half an Ounce; Cochineal, 
Myrrh, and Saffron, of each a quarter of an 
Ounce; Raifins hon’d, two Ounces: Bruife 
the Seeds, flice the Rhubarb and Liquorice, 
and put all the Ingredients into a Quart of 
good Brandy, and half a Pint of Compound 
Briony-Water; I alfo add long Pepper, and 
Cinnamon, of each half an Ounce; When 
it has hood a Month to infufe, hrain it out, 
and add half a Pint of the purging Syrup of 
Rofes. Take fix Spoonfuls of this, when- 
ever you fear a Fit of the Chclick,, or find a 
Sicknefs and Loathing in your Stomach. 
A Syrup for an old Cough, and to 
cleanfe the Breaft. 
TAKE Liquorice, and Maiden-hair, of 
each two Ounces; dry’d Hyffop, one 
Ounce; Anifeeds, two Drams: Infufe all 
one Day and Night, in two Quarts of Spring 
Water; let them boil on a foft Fire, ’till half 
be confum’d; hrain it hard, and put to it a 
Pound and half of clarify’d Honey, and good 
White-wine Vinegar, as much as will make 
it pretty (harp; then boil it again, ’till ’tis a 
thick Syrup; keep it for Ufe; and if you 
would add a grateful Tahe, drop in three or 
four Drops of Oil of Cinnamon: This is not 
only fafe, but very highly recommended to 
be taken firh and lah. 244 
A Collection of Receipts 
A mofl excellent Procefs in a Con- 
fu motion. 
’Che Conferve. 
Conserve of Hips, fix ounces. 
The Milk-Water. 
Take dry’d Mint, one Handful; Ground- 
Ivy, three Handfuls; fix Nutmegs dic’d; 
one Quart of Snails, clean’d, and bruis’d ; 
diftil thefe in a Gallon of Milk, and a Quart 
of White-wine. 
The Syrup. 
Take Balfam of Tolu, half an Ounce; 
boil it in two Pints of Barley-Water, ’till 
half be boil’d away; drain, and add to it as 
much Sugar, as will make it a weak Syrup. 
Take Pill of Storax, and of Hounds- 
tongue, each half a Dram; mix them, and 
make it into twelve Pills. 
The Peßoral Pills. 
The Purging Pills. 
Take Pill Rufus, two Drams; Salt of 
Tartar, half a Scruple; Chymical Oil of 
Marjoram, three Drops; as much Syrup of 
Rhubarb as will make it into Pills. in Phyfick and Surgery. 
The Powder, 
Take Powder of Crabs-Eyes, one Ounce ; 
prepar’d Pearl, a quarter of an Ounce; 
white Sugar-candy, one Ounce; mix thefe 
all into a fine Powder. 
The Directions how to take All. 
Take as much of the Powder as will lie 
on a Sixpence, in half a Pint of Afs’s, or 
Cow’s Milk, and Barley-Water, every Morn- 
ing; take as much of the Conferve, as a 
Chefnut, thrice every Day, and drink after 
it fome of the Milk-Water, fweeteird with 
the Balfamick Syrup; take three of the Pec- 
toral Pills, going to Red; and repeat the 
Dofe, if your Cough difturbs your Reft; 
and once a Week take four of the Purging 
Pills at Night; make an Iflue in the Arm; 
and once in a Month, or fix Weeks, take 
three or four Ounces of Blood away. 
This is fo fafe and valuable a Method, 
that I fhall only fay, that every good Judg- 
ment muft approve it 3 and it was as highly 
recommended to me, as, on Experience, I 
find it deferved to be. A Colleßion of Receipts 
An Excellent and 'Approv'd Procefs for 
the Eyes, if the Rheum he violent, 
and they have Specks. 
TAKE Hemlock, two Ounces; pound 
it in a Wooden Bowl, and add one Thim- 
ble full of Bay-falt, and as much Bole-Armo- 
niack, as will ferve to fpread it on a thick 
Cloth ; lay it to the Wrift, and renew it every 
twelve Hours, as long as you have Occafion; 
If but one Eye is affedted, lay it to the con- 
trary Wrift. 
Red-Rofe Water, one Ounce; Tutty, and 
white Sugar, finely powder’d, of each one 
Ounce; fhake them well, and let it fettle, 
and wafh your Eye with a fine Rag, three or 
four times a Day, 
A mojl excellent Salve for the fame 
Purpufe ; which will do without 
the other, when the Rheum is not fo 
violent. 
TA K E of the beft Sallad-Oil, one Pound; 
Yellow Wax, twelve Ounces; put them 
on the Fire in a new Pipkin, flirring the Wax 
’till his melted ; then add white Lead, half a 
Pound; and let it boil half an Hour; then 
put in Myrrh, finely powder'd, Olibanum, rn Phyfick and Surgery. 
247 
Maftick, of each two Ounces; Camphire, 
one Ounce; each of them by themfelves, in 
the Order here nam'd, ftirring and mixing 
them well, before you put in the other; let 
all boil foftly, 'till ’tis blackifh ; you mull ftir 
it all the time ’tis on the Fire, and alfo after 
’tis taken off, ’till it be cold enough to make 
into Rolls, working it like Dough: Take 
great Care in the well mixing, and that it be 
not over or under boil’d; ’tis to be appiy’d to 
the Temples, and behind the Ears,., for the 
Eyes, to lie there ’till it grows moift, and 
falls off. It will keep a long time, and is a 
fweet and clean Plailter; a moil admirable 
Diffolvent, and therefore good for Swellings, 
as alfo for Cuts, and cures aim oft any Sore 
that does not need much drawing. 
Thefe Receipts coft a Gentleman fifteen 
hundred Pounds, who had them of a Jefuit, 
who came from Rome, to cure his Daughter’s 
Eyes; and they have been often try’d with 
great Succefs: Value thefe as choice Re- 
ceipts. 
The Sum is fo confiderable, that I Ihould 
not have mention’d it, if I had not receiv’d it 
thus, Word for Word, from a moft generous 
Contributor, whofe Veracity and Gooduefs 
make it perfectly unqueftionable. A Collection of Receipts 
To draw out a Thorn. 
TAKE a little black Soap, and chew 
fome Nut-kernels, to mix with the 
Soap; and lay it on the Place grieved $ 
repeat it ’till the Thorn comes out. 
For the Canker. 
TAKE a quarter of a Pound of Honey; 
the Quantity of a Wallnut, of Allum 
beat fine; ta.ke Woodbine Leaves, Colum- 
bine Leaves, Briar Leaves, and Red Sage, 
Sorrel and Violet Leaves, of each one Hand- 
ful; two or three Sprigs of Rue; damp all 
the Leaves ; drain the Juice, and boil it with 
the Honey and Allum; fcum it clean, and 
wadi the Mouth often with it. 
To draw an Impofthume out of the Ear, 
TAKE Camomile, and burn it between 
two Tiles, and put it in a Cloth; apply 
it as hot to the Ear, as it can be fuffer’d; 
repeat it ’till you find Eafe, in Phyfick and Surgery, 
A Medicine for the Jaundice. 
TAKE Two-penny-worth of Saffron, 
finely powder’d; twice the Weight in 
Turmerick, finely powder’d ; a Nutmeg 
grated; as much powder’d Egg-fliell as will 
lie on half a Crown ; an Ounce and half of 
Sugar finely powder’d and fifted; mix all 
thefe Powders together, and divide them 
into three Parts; and take one Part in nine 
Spoonfuls of White-wine, in the Morning, 
falling; fall two Hours after it; dq this fqr 
three Mornings. 
Another for the fame, that is recom- 
mended as never-fading. 
npAK E Cellandine, and Yarrow, of each 
one Handful; twenty Earth-worms, 
fcour’d in Afhes; pound all together in a 
Stone Mortar; put to them a Pint of Ale or 
White-wine; flir all together well; then 
drain it, and let it boil foftly, and put to it 
two Spoonfuls of the Powder of Harts-horn; 
as much Saffron, frefh dry’d and pow'der’d, 
as will lie on half a Crown; the Patient 
mud drink nine Spoonfuls of it Morning and 
Evening, being firffc warm’d; do this for 
three Days. This Medicine is not pleafant, 
nor do I find one that is, except Steel Wine, 
or Water, which, I think, is allow’d infal- 
lible, A Collection of Receipts 
A very good Drink for a Confumptive 
Cough. 
TAKE Comfrey, ahd Marfh-nValVaw- 
roots, of each three Ounces ; let them 
be firft well dry’d ; Scorzonera, and Orange- 
root candy’d, of each two Ounces; cut all 
thefe very fmall; mix them well together; 
then divide them into feveral Parts; that is, 
an Ounce in each Paper; take a Quart ot 
Spring Water, and put in one Ounce of thefe 
Ingredients;' let it boil gently; then add a 
Pint of Milk, and let all boil gently, ’till it 
comes to a Quart; when ’tis cool, drink half; 
do this twice a Day for fome Time. 
For a Pleuritick Cough, or Pam m 
the Side. 
/ I AKE two Ounces of Oil of Turnip-feed, 
new drawn; the Syrups of Lemons and 
Maiden-hair, each half an Ounce; of Syrup 
of Violets, one Ounce; beat all thefe with one 
Ounce of Sugar-candy; take a Spoonful as 
often as you can, and be fure you mix it well 
when you take it, being apt to ieparate. 
Note, That Oil of Turnips, in any malig- 
nant Cafe, exceeds all other Oils that can be 
drawn ; and can always be had. m Phyfick and Surgery. 
251 
In a flrong Fit of the Afthma. 
P |'' AKE three Ounces of Linleed Oil, 
cold drav/n; one Ounce of the Syrup of 
Balfam of Tolu, Ihook well together; drink 
all, or as much of this as you can, falling; 
’twill caufe a little Vomit, and perhaps a 
Stool; but lias often reliev’d, when Squils 
and Bleeding have fail’d; tho’ Squils in 
Extremity are almoll a Specifick for that 
Diilemper. 
'Lozenoes fur the Heart-burn 
HpAKE calcin’d Oifter-lhells, as found 
on the Sea-coaft; let them he fo well 
walk’d by Time, as to be as white within 
and without, as Mother of Pearl; dry them 
well by the Fire, and let them be beat, and 
lifted as fine as ’tis poflible; with half a 
Pound of this Powder, mix half a Pound of 
Sugar well beat and lifted; wet this with 
a Spoonful, or two of Milk and Water, to 
make it a very fiiff Pafie; then mpuld them 
into Lozenges neatly, and bake them very 
dry, in an Oven that is not too hot, for fear 
of difcolouring them; they do bell when 
every thing is drawn: This does fo effectu- 
ally fweeten that four Humour in the Sto- 
mach, that caufes this Diftemper, that it 
not only prevents it, but helps Digeltion, A Colleßion of Receipts 
and fecures you from all the ill Effeds that 
are the Consequences of it; and it was re- 
commended on the Experience of a very 
worthy Gentleman, who had Suffer'd ex- 
tremely, ’till this Specifick was discover'd ; 
And indeed this Medicine may be reason- 
ably fuppofed to work the Cure ’tis pre- 
scribed for; if we will be at the Pains to 
try its immediate Power oyer the fharpeft 
Vinegar. 
A Powder for the Worm-Fever in 
Children. 
TAKE Crabs-Eyes, and Corraline, of 
each two Drams; Cream of Tartar, 
one Dram; make all into a very fine Pow- 
der, and give as much as will lie on a Six- 
pence, three times a Day, in a Spoonful of 
Milk-Water, and drink two or three Spoon- 
fuls after it; if this does not keep it from 
being coftive, give fometimes a Glifter of 
Milk and Sugar; and if the Weaknefs con- 
tinues, Rhubarb fteep’d in Small Beer, drank 
confiantly for three Weeks or a Month, will 
certainly effedt a perfedt Cure, and ftrengthen 
as well as fweeten the Blood : This Powder 
muff betaken at the Full and Change of the 
Moon, in Phyfick and Surgery. 
253 
The Milk-Water, proper to take with 
the Powder. 
AKE Shell-Snails bruis’d, one Quart; 
Earth-worms, one Pint ; Ale-hoof, 
Penny-royal, Sage, Mint, Scabious, 
of each one Handful; Comfrey Leaves and 
Roots, two Handfuls ; Foxfern-roots, two 
Handfuls; fix Whites of Eggs; a Gallon of 
New Milk; a Quart of Canary: Bruife the 
Herbs, dice the Roots, and diffcil all in a 
cold Still; fweeten it with Sugar-candy. 
A Good Drink in the Rickets. 
C 3 
TAKE Currants, and Raidns of the Sun 
fton’d, of each one Handful; Maiden- 
hair, Yarrow, and Speedwell, of each one 
Handful; a large Handful of Liver-wort; a 
Handful of Dragons Leaves; nine Leaves 
of Harts-tongue; a Spoonful of Anifeeds, 
and an Ounce of Liquorice dic’d ; boil all 
thefe in three Quarts of fmall Ale, ’till half 
be confum’d; then drain it, and put it in 
little Bottles, and drink a Draught of it every 
Morning, and at four in the Afternoon, A Collection of Receipts 
254 
Another for the Rickets. 
T AKE of French Barley, one Ounce 5 
Buds of Fern, two Ounces; of the 
Leaves of Agrimony, Liver-wort, Harts- 
tongue, Betony, Maiden-hair, of each of 
thefe half a Handful; Raifins of the Sun 
Eon’d, one Handful; eight Figs; Liquorice 
flic’d, half an Ounce; Anifeeds bruis’d, one 
Ounce: Boil thefe in three Pints of Spring 
Water, ’till a third be wafted; Rrain it, and 
mix with it an Ounce and half of Suear- 
candy, and ten Drops of Spirit of Sulphur: 
This Medicine feldom fails, if you give four 
Spoonfuls twice a Day. 
An admirable Method jor Convulfion 
Fits. 
TAKE Onions, and black Pepper, of 
each a like Quantity ; Ramp both pret- 
ty fmall, and lay it to the Soles of the Feet; 
keep it on feven Hours; while the Party is 
in the Fit, force them not to take any thing, 
but anoint the Wrißs, the Palms of the 
Hands, and the Temples with Mithridate, 
if ’tis a Child ; and Spirit of Amber, if a 
Man or Woman : Between the Fits, give 
Black-Cherry Water, fweeten’d with Syrup 
of Male-Piony, and Syrup of Clove July- 
fiowers; and for a Week after the Fit, give m Phyfick and Surgery. 
this conftantly twice a Day; let it wear a 
Necklace of Male Piony-root about the 
Neck. 
Another for Corwullions. 
GIVE the Child five or fix Drops of 
King’s Drops, or Spirit of Harts-horn, 
in two Spoonfuls of Black-Cherry Water, 
fweeten’d with Syrup of Male-Piony; re- 
peat this whenever you fee it coming, and 
twice in a Day, before and after every 
Change of the Moon; purge the Child once 
in ten Days, or a Fortnight, with a Spoon- 
ful or two of Syrup of Rhubarb, or with 
Manna, after this Method; take an Ounce 
of Manna, diftblve it in four Ounces of 
Barley-Water ; drain it, and give the Child 
two Spoonfuls at a time, every third Hour, 
’till it begins to work} then defift, and 
give thin Chicken-Broth, or Water-Gruel, 
in the working} the Child may purge thus, 
before the Drops are given; if the Child 
ftart, or grow pale, that you apprehend a 
Fit, lay a Blifter behind and below the Ear, 
and give it a Glifter of Milk and Sugar, 
with a very few Camomile Leaves, and Ani- 
feeds, and put as big as a final! Nutmeg of 
Diafcordium, into the Glifter; then ftrain 
and give it; when you purge with the Man- 
na, add to it one Ounce of Oil of fweet Al- 
monds, newly drawn, which be fare to mix A ColleElion of Receipts 
well with the Barley-Water and Manna, that 
it may work off fmoothly, and take off all 
Gripings. 
An admirable Powder for any Sore 
Mouth, Thrufh, or Canker. 
t' I 'AKE of Red Sage, Red Fennel, Plan- 
tain, Woodbine, and Rue, of each one 
Handful; and of Allum, four Ounces; Hired 
the Herbs, and beat the Allum ; then heat 
all in a clean Shovel ; keep them continually 
ffirring ; and when they are very well 
mix’d, and feem quite dry from ail Juice, 
fpread them to cool; and when they are 
cold, beat them to a very fine Powder, 
which you muff lift; you may ufe it dry, 
or mix it with Honey. ’Tis recommended 
as infallible, to cure any Sort of Sore 
Mouth. 
A mofl Incomparable Salve, to break 
any Swelling, and heal it \ and good 
for a Burn. 
TA K E a quarter of a Pint of Sallad Oil, 
or, for Want of it, as much unfalted 
Butter ; five Ounces of the heft Turpentine, 
fix Ounces of Honey, three Ounces of 
Bees-wax, two Ounces of Rofin j put the 
Turpentine, Rofin, and Bees-wax, and in Phyiick and Surgery. 
Honey, into a new Pipkin, and let them fiea- 
rner together, ’till all be melted; then put 
in your Oil, and let all boil together a little 
while foftly; then put it into Pots for Ufe. 
This was Tent as a very choice neceffary 
Salve for all Families, and almoft for all 
Ufes: And indeed I have feen almoft a mi- 
raculous Cure on a very bad Breaft by this 
alone; and therefore am oblig’d to do it this 
Juft ice. 
For Sore Nipples, or Kibe Heels. 
TA K E a Pint of the beft Sallad Oil, half 
a Pound of Red Lead, one Ounce of 
Red Sealing-wax, and an Ounce of Rofin, 
fix Ounces of Bees-wax; put all thefe toge- 
ther, and let them boil to a Salve; as foon as 
ever it turns black, ’tis enough; then put it 
out prefently, or ’twill be too hard: When 
you ufe it, you muft melt it, and anoint the 
Place griev’d, with your Finger, fpread it on 
a Cloth, and keep a Plaifteron it: This may 
be very good; but I think nothing fo effec- 
tually cures Kibe Heels, as doing them with 
Camphiriz’d Spirits, before they break. 
To Camphirize Spirit of Wine. 
PUT four Ounces of Camphire into a 
Quart of highly-re&ify’d Spirit of Wine$ 
fet it in the Sun, and always keep it clofe 
flopp’d j as foon as ’tis diffolv’d, ’tis fit A Colleßton of Receipts 
almoft for all Ufes, as Kibes, Chilblains, for 
Head-aches, many Sorts of Sores, that want 
drying; therefore is fornetimes diflblv’d in 
good Hungary-Water: It ought always to be 
in a Family. 
A good Salve for Sore Lips or Nipples, 
TAKE two Ounces of ,Bees-wax, as 
much good Sallad Oil; fet it over the 
Fire, colour it with Alcany-roots; when ’tis 
boil’d, and of a fine Red, firain it, and drop 
in Six-penny-worth of Balfam of Peru; then 
pour it into the Bottoms of Tea Cups that it 
may come out in little Cakes, 
Another for the fame. 
TAKE four Ounces of frefh Beef-mar- 
row, or unfalted Butter, three Ounces 
of Virgins-wax, Alcany-roots half an Ounce, 
as much Storax, and as much Gumben, 
one fliced Pippin, half an Ounce of Loaf- 
fugar, fix Spoonfuls of Claret, and four of 
Sack; let all boil ’till it is of a good Colour; 
then pour it into Cups to cool; and when you 
take them out, dry the Bottoms of the Cakes 
from the Liquid Part. 
A pretty Medicine for Sore Nipples. 
INFUSE Quince-feeds in White Rofe~ 
Water, ’till it is a Jelly; ftrain it thro’ a 
Muflin, and wafh the Sore Part often with it. in Phyfick and Surgery. 
259 
An Ointment for the Piles* when 
Swell0d and Painful. 
INFUSE Elder-flowers in Linfeed Oil; 
let them dand in the Sun a Month; then 
drain it, and take two Spoonfuls of this Oil, 
an Ounce of Bees-wax, half an Ounce of 
Turpentine, the Yolk of an Egg; beat all 
together in a Mortar; fpread it on a Cloth, 
and apply it to the Piles. 
Another for the fame. 
TAKE an Ounce of Virgins-wax, two 
Ounces of Linfeed Oil, half an Ounce 
of Camphire, and as much Sperma-ceti, 
and one Dram of Oil of Amber ; melt thefe 
together, and fpread it on Plaiders; when 
you are in Pain, both thefe are very good ; 
but the mold effedlual way to prevent 
coming to Extremity, is, to keep the Body 
always open with Lenitive Eleduary, and 
Flower of Brimdone, Syrup of Rofes, or 
any gentle cooling Medicines; among which 
Number, dew’d Prunes, tho’out of Fafhion, 
mud not be defpis’d. 
For an Apopledlick Pain in the Head. 
BEAT Ground-Ivy, and drain out the 
Juice; put to this a Spoonful of Powder 
of Marum, but not enough to thicken the 
Juice; then take a Leaf of Tobacco, and 260 
A Collection of Receipts 
wet it very wet in this Juice, roll it up in 
Pellets, and put it up your Noftrils; as faff 
as it hardens, put up a frefh one; ’twill give 
prefent Relief, and is much better than ei- 
ther Liquid or dry Snuff. 
An Incomparable Medicine for the 
Scurvy m the Teeth. 
TA KE a Quart of good White-wine Vine- 
gar, heat a Piece of Steel red hot, and 
quench it eight or ten times in the Vinegar, 
as faft as you can heat it; then add to this 
Liquor an Ounce of powder’d Myrrh, and 
half an Ounce of Maftick powder’d; wafh 
your Teeth twice or thrice a Day. 
A certain and immediate Cure for a 
Bruife. 
MAKE a Poultis of Bran and Urine, 
apply it as hot as you can bear it; if 
'tis very bad, repeat it as it cools, and do it 
as foon as you can, to prevent its fwelling, 
which the Air is apt to occafion. 
To Cure Deafnefs and Noife 'm the 
Head. 
PU T your own Urine into a Pewter- 
Difh, and cover it with another; then 
pnt fome Coals under; and when ’tis hot, 
brufh off the clear Water that hangs on the in Phylick and Surgery. 
upper Difh with a Feather, and -drop it into 
the Ear; This has done great Cures.. 
A Mouth -Water to cure a Canker. 
TAKE of Juice of Sage and Honey- 
' Suckle, of each fix Spoonfuls; of White- 
wine Vinegar, two Spoonfuls ; Roch Allum, 
one Ounce; take double the Weight of the 
whole in Honey; boil it to a thick Syrup; 
fcum it very clean, and when ’tis cold, put it 
up for your Ufe: This, with Syrup of Mul- 
berries, is good for any fore Mouth. 
A good Cere-Cloth. 
TAKE a Pint and half of Sallad Oil, 
half a Pound of Red Lead, a quarter 
of a Pound of White Lead, a quarter of a 
Pound of Caftle Soap, two Ounces of Bees- 
wax, two Ounces of Oil of Bays, two Ounces 
of Barrows-greafe; boil the Leads in the 
Oils, ’till they look brown ; then put in the 
reft, keeping it ftirring ’till it works; then 
make it into Rolls, firft oiling your Hands: 
This fhould boil five Hours. 
A mofi admirable Balfam, for outward 
or inward Sores, Fiftula’s, Ulcers, 
&c. 
TA KE an equal Quantity of Linfeed and 
Sallad Oil; to three Pints of this put 262 
A Collection of Receipts 
one Pound of Chio Turpentine, well wafh’d 
an Red Rofe-Water, half » Pound of Red 
Sanders, half an Ounce of Maffick, half an 
Ou nee of Cochineal, half a Pound of good 
Yellow Bees-wax, one Pint of Spirit of Sack; 
thefe mull fimmer over a flow Fire, ’till 
all are incorporated ; then keep it clofe 
flopp’d for your Ufe: Half this Quantity 
will lafl many Years, 
I could not, in Gratitude to the Generous 
Communicator, and Juflice to the World, 
omit inferring this; becaufe it promifes Mi- 
racles in all inward Ulcers, as it does out- 
ward, if anointed; but as to my own parti- 
cular, I believe no Balfam that was ever 
made exceeds that call’d the Fryar’s Balfam, 
in the firft Part of this Book: You may take 
the Bignefs of a Nutmeg of this, always 
faffing an Hour before and after. 
A Tindure of the Bark. 
TAKE an Ounce of the finefl Bark you 
can procure, put it in large Pieces, to 
four Ounces of Spirit of Sal-Armoniack ; let it 
be clofe flopp’d and fet it in the Sun, or warm 
Embers, 24 Hours; then pour it off clear, and 
keep it for Ufe. It is to be given in Agues, 
or Fevers,' from ten to forty Drops, accord- 
ing to the AgeandStrength of Man, Woman, 
or Child, in Wine and Water; it mufl be 
Repeated every four Hours, as other Dofes 
pf the Bark. Here lam oblig’d to make a in Phyfick and Surgery, 
moft grateful Acknowledgment for this Re- 
ceipt, which I take to be the fafeft and moft 
effedlual Medicine that was ever publish'd to 
the World. 
A Draught of the Salts in a Fever. 
TAKE Black Cherry Water, two Ounces; 
Compound Piony Water, one Ounce ; 
Salt of Harts-horn, one Scruple; Salt of 
Wormwood, half a Dram; Saif of Amber, 
three Grains; Spirit of Sulphur, fifteen Drops; 
take this Draught every fix Hours, ’till you 
have taken eight or ten Draughts: This has 
done very great Cures without the Bark, 
where the Fever was occafion’d by a great Cold; 
it fweetens and cools the Blood, and revives 
the Spirits and Head to Admiration. 
A very pleafant Pdflet m a Fever. 
T) U T two Ounces of Preferv’d Barberries 
jP into one Quart of Milk; let it boil, and 
flrain it; drink when you are thirfty. 
A Milk-Water, for a Hooping-Cough. 
TAKE of Ground-Ivy, Rofemary, and 
Hyfibp, of each one Handful; diftft 
them in a Quart of new Milk, and let it 
drop on a Quarter of a Pound of Sugar- 
candy: Take a Spoonful Night and Morning, 
and as often as you pleafe.  Ti Collection of Receipts 
An excellent Remedy fora Sore Throat, 
whichy taken in Time, will prevent 
a Quinfey. 
TAKE five Spoonfuls of Syrup of Elder- 
berries, and mix with one Spoonful of 
Honey, and as much Salt Prunel (in Pow- 
der) as will lie on a Shilling: Take a Tea- 
Ipoonful of this as often as you can. 
For Convuliion Fits. 
GET a Dozen of Live Moles, when 
with young; ftick them with a Knife 
in the Throat, ’till they are dead; then open 
them, and take out all the Intrails; put them 
in an Earthern Pan, and by Degrees dry 
them in an Oven, ’till they are fit to pow- 
der ; then powder and lift them thro’ a fine 
Sieve; give the Child as much as will lie on 
a Half Crown, in Black-Cherry Water, once 
in three Hours, for three Times; then every 
Night going to Reft, for three Times. If you 
fear a Return, give it three Nights before the 
Full and New of the Moon. 
I dare fay this is an approv’d Receipt, be- 
caufe I had it from a very choice Hand; but 
I fhould fear ’twould be impofllble to make a 
young Child take fo much of fo loathfome a 
Thing as this Powder muft needs be. in Phyfick and Surgery, 
Another for the fame. 
TAKE half a Pound of the Roots of 
Angle Piony, flice them thin, four 
Ounces of Gentian-Root dic’d thin, a Peck 
of Juniper Berries bruis’d. Cummin-feeds, 
Coriander-feeds, Carraway-feed, Pine-feed, 
Grommile-feed, of each two Ounces bruis’d. 
Sage, Pimpernel Roots, Rue, Rofemary, 
Balm, of each two Handfuls, a good Quantity 
of Clove July-flowers, Lily of the Valley, 
Sage-flowers, if they can be got, Rofemary- 
flowers you may always keep dry; add a 
Handful of each of thefe; Cloves, Ginger, 
Nutmegs, Gallingal, Cardimums, Gubebs, 
of each two Drams, bruife them; then take 
a Handful of dry’d Betony-flowers, half a 
Handful of Egrimony, chop all thefe Herbs, 
and put them in to fteep in three Gallons of 
Ale, not too new; let it lie one Night or 
better in Steep; then diftil it, and draw it 
down pretty low, fo mingle fmall and ftrong 
together; if it be too ilrong for a little 
Child, put to a Spoonful of this Water one 
Spoonful of Black-Cherry Water. 
A Salve for a Rupture. 
MEL T a Pound of Deer-fuet, and put 
to it a Handful of Solomon-feal, as 
much Comfrey-roots, and as much Moufe- A Collection of Receipts 
ear, Itamp all the Herbs and Roots; (train 
and boil them with the Suet; when ’tis well 
mix’d, and confum’d to half of the Quantity, 
then add four Ounces of Adders-fpear, and 
an Ounce of fine Bole-Armoniack, well pow- 
der’d and lifted; mix all, and keep it for 
Ufe: When you lay it on the Part, bind it 
hardl For a Rupture in the Throat, lie al- 
ways in a Neckcloth tied hard. 
An excellent Way to make the Purging 
Syrup of Rofes. 
TAKE Damalk-Rofes, before they are 
full blown, cut off the White, then 
pour upon them two Quarts of Succory 
Water boiling; let this infufe in the Embers 
an Hour; then ftrain it very dry, and pour 
that Liquor upon as many more Rofes, fo 
cut, as it will cover; let this infufe as be- 
fore; then ftrain it, and to every Pint of 
this Liquor, put near two Pounds of Sugar; 
’tis the bell: Purging Syrup, for almoft all 
Ufes, that is made. 
Avery for an Afthma. 
TAKE four Cloves of Garlick, roafl 
them ’till they are foft; then bruife 
out the Pulp, and put it into fix Spoonfuls 
fo Honey, two Spoonfuls of the Powder of 
Elecampane j of Liquorice, Anifeeds, and in Phyfick and Surgery. 
267 
Coriander-feeds, all finely powder'd and 
fitfed, one Spoonful and a half; mix all well 
together, and take the Bignefs of a Nutmeg 
Morning and Night. 
A mofi Incomparable Steel Eledtuary. 
TAKE two Ounces of Conferve of 
Brook-lime, Conferve of Water-creffes, 
and Scurvy-grafs, each two Ounces; the 
Yellow Rind of a Seville Orange grated, two 
large Nutmegs grated, and an Ounce of 
Prepar’d Steel; mix up all with Syrup of 
Poppies, and take the Bignefs of a Walnut 
in the Morning, and at five in the After- 
noon. 
A hitter Tindfure for a Pain In the 
Stomach. 
TA KE a Handful of Roman Worm- 
wood, as much Ground-Ivy, two 
Drams of Gentian, one Dram of Gallingal- 
root, four Ounces of the thin Yellow Rind of 
Oranges, one Dram of Cardimums the lefs. 
Saffron one Dram, Cochineal one Dram; 
infufe all thefe in one Quart of Brandy, fet 
them in the Sun, or in warm Embers, ’till 
’tis well tindtur’d; drain it, and take one 
Spoonful in a Glafsof any Wine; ’Tis an in- 
comparable Bitter. A Collection of Receipts 
A Medicine for any one that has been 
hit by a Mad Dog. 
TA K E a Handful of the Herb call’d 
Ladies Bed-ftraw, bruife it in a Mortar ; 
then roll up the Leaf and Juice, with a Lump 
of Butter, and make the Party fwallow it. 
Tis fent me as an immediate Cure for Man 
or Beaft. 
A very good IVay to prevent the Nail 
growing into the Toe. 
IF the Nail of your Toe be hard, and apt 
to grow round, and into the Corners of 
your Toe, take a Piece of broken Glafs and 
fcrape the Top very thin, do this when- 
ever you cut your Nails, and by conftant 
Ufe, it makes the Corners fly up, and grow 
flat? fo that ’tis impoflible they ihould give 
you any Pain. 
To make the Hair grow thick. 
TAKE Rofemary, Maiden-hair, Sou- 
thern-wood, Myrtle-Berries, Hazel- 
Bark, of each two Ounces; burn thefe to 
Afhes on a clean Hearth, or in an Oven; 
put thefe Afhes in White-wine, to make a 
ftrong Lye, and wafh the Hair daily at in Phyfick and Surgery. 
the Root; keep it cut pretty fhort: It kills 
the Worm which is at the Root, and is 
more effectual then Bears Greafe, or any 
Sort of Pomatum, which rather feeds than 
V * 
deftroys that Enemy to the Hair. 
A Salve for a Burn or Scald, which 
will effeßually take out the Fire. . 
TAKE a Pint of Sallad Oil, half k 
Pound of White-Lead, and a quarter 
of a Pound of Virgins Wax; boil all to- 
gether foftly, ’till it looks of a dark brown 
Colour, then roll into Rolls. 
An excellent Way to make the Salve 
Gratia Dei, which is to be made about 
Midfummer. 
rp ARE Vdrvain, Betony, and Pimper- 
X nel, of each one Handful; damp them 
and boil them in three Quarts of White- 
wine, ’till half be confum’d; then ftrain it 
thro’ a Linen Cloth, and fet it over the Fire 
again; put to it one Pound of the beft Ro- 
iln, well beaten, four Ounces of Virgins 
Wax, or Yellow Wax, diflblv’d in Woman’s 
Milk, and one Ounce of Maftick well pow- 
der’d ; boil all in the Wine, ’till it be melt- 
ed, ftirring well and fail; then take it A Collection of Receipts 
from the Fire and put to it a Pound of 
Turpentine, ftirring it ’till it be cold; then 
the Salve will rife above the reft, which 
you muft take out, and labour with your 
Hands, as Shoemakers do their Wax, and 
you may make it in Rolls, or keep it all 
together in a Pan. This was omitted in 
the firft Part; but is fent me again from 
the fame charitable Family, on whofe re- 
peated Experience, 1 dare fet down fomc 
of its many Virtues: ’Tis good for all 
Sorts of Wounds, new and old; it cleanfes 
and heals; eateth off Dead Flefh, and ge- 
nerateth New; it mollifies Boils, draws 
out Thorns, breaks Impofthumes; is good 
in the Canker, and a Fiftula, Bruifes on 
the Sinews, St. Antony s Fire, and it affuageth 
Swellings. 
An Ointment for St. Antony's 
Fire. 
GATHER Eider-flowers in the Spring, 
and fill a Bottle as full as it can hold; 
then wet them with Pinfeed Oil, and fet 
them in the Sun ; prefs out this very hard, 
and put to four Ounces of this, half a Dram 
of Saffron, an Ounce of foft Soap, and boil 
it to an Ointment; juft before you take it 
off the Fire, ftir in an Ounce of Cerufe; in Phyfick and Surgery. 
when you ufe it, make it warm, and anoint 
the Place; dip foft Paper in the Ointment, 
and cover it when you drefs it, which mu ft 
be twice a Day; wafh it with Spirit of 
Wine, in which a little Venice Treacle has 
been mix’d. 
271 
To make Extraß of Amber. 
TAKE two Drams of good Amber- 
greafe, as much Sugar-candy, twelve 
Grains of Mulk, and fix Grains of Civet; 
beat all fmali together, and put this Mixture 
into a Bottle that has a Glafs Stopper ; pour 
upon thefe Ingredients four Ounces of high- 
ly Reftify’d Spirit of Wine; fet it in warm 
Embers for twenty-four Hours; while ’tis 
warm, feparate the Clear from the Drofs: 
This Extrad is much better for all Sorts of 
Ufe, than Ambergreafe; five or fix Drops 
in any Thing give a moft noble Perfume; 
half this Quantity will laft a great many 
Years; but ’tis proper in all Families diftant 
from London, becaufe often prefcrib’d in 
Cordials. 
To make a Sweet Water. 
TAKE half a Buftiel of Damafk-Rofcs, 
not over-blown, pick them into a 
broad Pan, and put in two good Handfuls A Collection of Receipts 
of Lavender Tops, when it has juft (hot the 
Ear; put in alfo four Ounces of Cloves, and 
ftir all together, putting in three Pints of 
Rofe-Water, and cover them with a Pewter 
Difh and a Napkin clofe; let them ftand a 
Day and a Night, ftir them twice or thrice 
in a Day, and then diftil them in a cold Still; 
put into the Bottle four Grains of Mulk, and 
a Pebble Stone tied in a Rag. 
The End of the Second Part. INDEX 
TO THE 
SECOND PART. 
A 
B; O keep Arti- 
-1 choke Bottoms 
for Sauce P. 2 x r 
In a ft rang Fit 
of the Afthma 
251 
For an Apople&ick Fain in 
the Head 259 
A very good Electuary for an 
Afthma 266 
An Ointment for St. Antho- 
ny’s Fire 270 
To make Extract of Amber 
271 
B 
A pretty Way to eat cold 
Boil’d Beef 206 
To make Savoy Bifkets 229 
Tofop a violent Bleeding im- 
mediately 239 
A certain and immediate Cure 
for a Bruife 260 
Amofi admirable Balfam,/flr 
Sores, Fiftulas, Ulcers, 
&c. 7.61 
A Tincture of the Bark 262 
c 
Calf’s-Foot Broth r94 
Calf'VF eet .anotherWdy 19$ 
T0 drefs a Cod’s-Head ibid. 
To broil Chickens 196 
Avery pretty Cruft for Tarts 
203 
To Collar Veal 212 
White Lemon Cream 218 
Cream Flummery 219 
Currant clear Cakes ibid. 
Rasherry Cakes ibid. 
A mojl admirable Way to dry 
Cherries 225 
To make Apricot Cakes 22$ 
A pleafant Medicine for a 
Cough . 235 
An eafy Medicine for a dry 
Husking Cough 236 
An excellent Remedy for the 
Stone-Cholick 237 
For a Cholick attended with 
painful Vomitings ibid. 
The compofing Draught for 
the Cholick 23S 
A Syrup for an old Cough 
243 I N D E' X. 
A moft excellent Procefs in a 
Confumption 244 
For the Canker 248 
A very good Drink for a Con- 
furnptive- Cough 250 
For a Pleuretick Cough, or 
Pain in the Side ibid. 
An admirable Method for 
ConvulfionJFits 254 
Another for Convulfions2ss 
To Camphirize Spirit of 
Wine 257 
A Mouth-water to cure a 
Canker 261 
A good Cere-cloth ibid, 
A Milkwaterfor a Whoop- 
ing Cough 263 
For Convulfion Fits 264 
Another for the fame z6s 
D 
Herb Dumplins 21 £ 
For aDr off , 241 
To cure Deafhefs, andNoife 
in the Head 3,60 
E 
To roafl Eels 200 
An excellent Purging Elixif 
. _ 242 
An approv'd Procefs for 
the Eyes 246 
A mofl excellent Salve for 
the Eyes ibid. 
A' mofi incomparable Steel 
Eledluary 267 
F 
French Bread 213 
A Draught of the Salts in a 
F ever 263 
Avery pie afant Poffet in a 
' Fever ibid. 
G 
A good Gravy, to keep ready 
for any life j g -j 
To male good Ginger-bread, 
without Butter 232 
For the Gravel 239 
H ~ ' 
To make a cold Hafh, or Sa- 
lad Magundy 204 
An excellent Meat of Hog’s 
Head : 206 
Lozenges for the Heart-burn 
7 - 25\ 
To make the Hair grow thick 
268 
I 
Icing for Tarts 2si 
To draw an Impofthume 
of the Ear 24 B 
A Medicine for the Jaundice 
. . . 249 
A never-failing one. for the 
fame 1 ibid. 
L 
For a Loofencls and Bloody 
Flux ' 240 
M 
An incomparable Way to make 
Muftard 210 
To keep Mufh rooms, with- 
out Pickle, for Sauce 211 
To make Mack croons 216 
To make red Quince Marma- 
lade in Jelly 221 
To mdke Marmalade of ripe 
Apricots 224 
To make Marmalade of 0~ 
range-flowers ibid. 
for any one that 
has been bit by a Mad-Dog 
268 I N D E X. 
N • 
For Sore Nipples, or Kibe 
Heels 257 
A good Salve for Sore Lips or 
Nipples 258 
Another for the fame ibid. 
A pretty Medicine for Sore 
Nipples - ibid. 
P 
To male Plumb-porridge r 9 3 
To roaJiYike arMackerelig 8 
To male a Pally of Beef or 
Mutton as good as Venfon 
201 
A Shrimp Pye 202 
A Hare Pye ibid. 
A Green-Goofe Pye 203 
To Pot Chejhire Cheefe 204 
A very good Way to keep 
Tvigues inY\ck\t,forßoil- 
ing, to eat hot or cold 207 
An admirablel?\ck\e, in Imi- 
tation oflndia ex- 
alt ly as that it done ibid. 
To Pickle fmall Onions 208 
To Pickle Cucumbers in Slices 
209 
A Neat’s Tongue ? u d d i n g 212 
The be ft Way to make the old 
l3 
An excellent Oat-meal Pad- 
ding 214 
A Rice or Millet Pudding ib. 
A Pancake Padding 215 
fulfs to fry infead of Frit- 
ters ibid. 
An Almond Pudding 216 
A Lemon Pudding 217 
An Orange Padding for 
Skins 218 
To Preferve Cherries 222 
To Preferve green Apricots 
22 3 
To Preferve red and white 
Currants . ■ 226 
To Preferve Grapes ibid. 
To dry Plumbs ibid. 
To Preferve or Candy Orange 
or Lemon Peels 227 
To make a pretty Sort of Le- 
mon Puffs 228 
To feafona Venifon Pally 229 
Pa lie for the Pally 230 
An admirable Medicine for 
the Piles 236 
Lozenges for the Piles, as 
ufed in ths W.lndies ibid. 
An admirable Powder for 
any Sore Mouthy Thrufh, 
or Canker 256 
An Ointment for the Piles 
259 
Another for the fame ibid. 
R 
Rasberry Jam 221 
A good Drink in the Rickets 
253 
Another for the Rickets 254 
A Salve for a Rupture 265 
An excellent Way to make 
the purging Syrup 
* ' 266 
S 
A Sweet Sauce for boil’d 
Mutton 200 
To Soufe a Turkey in Imita- 
tion of Sturgeon 205 
To Stew Cucumbers to eat 
Hot 3 10 
For the Stone 239 
An excellent Ale for the 
Scurvy 240 
A purging Diet Drink for the 
fame Zyi 
A moji 'incomparable Salve INDEX. 
to break any Swelling, 
lAc. 25 6 
An incomparable Medicine 
for the Scurvy in the Teeth 
, 260 
A'bitter Tinfture for a Pain 
in the Stomach 267 
A Salve for a Scald or Burn 
269 
To make the Salve Gratia Dei 
ibid. 
T 
To make Orange Tarts 231 
To draw out a Thorn 24B 
An excellent Remedy for a 
Sore Throat, and to pre- 
vent a fhilnfey 264, 
Avery good Way to prevent 
the Nail growing into the 
Toe 268’ 
V 
To Roaji a Haunch ofVeni- 
ton log 
W 
To Stew Wild-Fowl 197 
jf Rice White-pot 219 
To make Barbados Waterz 3 3 
Poppy Water for an Afthma 
■r . 235 
A Spring Water to fweeten 
the Blood, Sic, 242 
A Powder for the Worm 
Fever in Children 252 
A Milk Water proper to take 
with the Powder 25 % 
To make a fweet Water zjj: 
FINIS-